If you've ever been to Memphis In May, seen either season of the All Star Barbecue Showdown, visited the South Beach Food and Wine Festival or Big Apple Barbecue Block Party, or eaten at Big Bob Gibson Bar-B-Q, you've probably seen the familiar face of Chris Lilly. 

Yes, Chris is one busy guy these days between competition cooking, promoting Kingsford charcoal and preparing to launch his first cookbook ever.  He did, however, take a moment out of his hectic schedule to join us for our ongoing interview series.

SmokeInDaEye asks: What's your earliest barbecue related memory?

Chris Lilly replies:  My first barbecue memory was with my father who loved barbecue.  It was a visit to Wright’s BBQ in Petersville, Alabama.  I remember this small side-of-the-road joint with smoke saturated walls and a smell that would greet you from one-half mile away.  They had the old fashioned brick pits which I am still a huge fan of.

It wasn’t long after that when my father, a local builder, constructed another well known barbecue joint in Florence, Alabama, Dick Howell’s Barbecue.  I think it was through his love of BBQ that I inherited his passion for smoked foods.

SIDE:  Out of your countless victories, TV appearances, etc., is there one moment that stands out the most in your career?

CL:  In 2000, we won our first Grand Championship at Memphis in May.  This has to be my most exciting barbecue memory because it was my 1^st major barbecue contest win.  Taking this huge stage in front of countless barbecue fanatics was euphoric.  A close second, and only because it happened later, was a Big Bob Gibson Bar-B-Q win at the American Royal Invitational.  Life experiences are always more special when you can share them with friends.  

SIDE:  Yeah, I must say walking onto that stage at MIM is quite a thrill.  Anything you still want to accomplish professionally (a certain contest victory, a biography, a TV series, cooking for Oprah, etc.)?

CL:  I would like to do a BBQ USO tour.  I would like to finish a project I am currently working on with the Atlanta History Center, “Barbecue Nation.”  This is a traveling museum tour focusing on barbecue history and culture.  I would like to have time to cook more contests…after my kids graduate high school.  I would like to do one more BBQ cooking series on television.  Yep…a lot more BBQ business left to do.

SIDE: Care to share a first time recipe or cooking technique gone terribly wrong?

CL:  I have had many "recipes gone wrong" experiences; from my foie gras encrusted beef brisket and a dry rub with a crushed sweet-tart base.  The brisket eventually worked but the sweet-tart dry rub is a dead end. 

My most memorable disaster was a warm salsa that went wrong shortly after I added fish sauce as an ingredient.  I put the combined salsa over low heat and left the restaurant to run an errand.  When I returned, the customers and the employees were all standing in the parking lot.  The smell of spoiled fish sauce gets stronger when you heat it!!

SIDE: Obviously there's a "Barron" of barbecue and a "Doctor" of barbecue. Any thoughts as to your own professional title? Perhaps the "Sultan of Smoke Rings"?

CL:  You could never get me to answer this question.-)

SIDE:  What's in store for Chris Lilly in 2009?

CL:  I am looking forward to my busiest year ever.  I have finished my toughest barbecue project yet, writing a book!!  I have a new found respect for writers.  Big Bob Gibson’s BBQ Book will be released on May 12^th just before Memphis in May World Championship Barbecue Cook-off.  It it is full of stories of Big Bob Gibson’s life, his bbq beliefs, and techniques.  Many of his original recipes fill the pages along with award winning recipes from present day BBG BBQ.  More details about the book and book signing dates will be posted soon on our website, www.bigbobgibson.com.

Can you believe I am also the official BBQ pitmaster of the Keith Urban Escape Together World Tour?!! I will be working with Keith and Kingsford Charcoal this year, doing some cool promotions and events. You can grab a few of my tour recipes by going to www.keithurban.net click “tour”, click “escape together.”

Sounds like another hectic year, Chris.  Good luck and we can't wait to check out the new book! -Smoke In Da Eye, home of bigger, badder, bolder barbecue