Chris Lilly
“The fat in the mayonnaise coats the chicken and keeps it beautifully succulent.”
Chris Lilly joined Big Bob Gibson Bar-B-Q in 1992 after marrying Amy McLemore, a great-granddaughter of founder Bob Gibson, becoming a fourth-generation co-owner and the restaurant's public face. Leading the Big Bob Gibson competition team, he has won multiple World Barbecue Championships, including several Memphis in May World Grand Championships. He authored 'Big Bob Gibson's BBQ Book' and 'Fire & Smoke: A Pitmaster's Secrets' and was inducted into the Barbecue Hall of Fame in 2016. He is widely credited with carrying the 1925 white-sauce tradition to a national and international audience.
Philosophy
Great barbecue is built on the balance of salt and sugar in the rub and on respect for the meat, not on hiding it under sauce.
Technique
Split and season the bird, smoke it about three hours over hickory, then dunk the whole chicken in white sauce so the mayonnaise fat locks in moisture.