Chris Lilly

Lilly emerged on the scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Pitmaster, and 4th generation partner.

Lilly is head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 Memphis In May World Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship. In 2012, he won the title of “King of the Smokers” at a national barbecue Invitational.

Lilly is a 2016 inductee into the Barbecue Hall of Fame. Lilly was an instructor for Pork Summit at Culinary Institute of America in Napa Valley. Lilly has appeared twice at the James Beard Foundation. He is a Celebrated Chef of the National Pork Board and serves as a spokesperson for Kingsford Charcoal. His private catering jobs include work for companies like Nissan, NASCAR, and Microsoft. Lilly is a proud Ambassador for Smithfield and Yeti.

In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.