I ran across this story of Chris Lilly in the Decatur Daily and thought it was some cool reading and also a recipe for Comp ribs.
Thought someone else might enjoy?
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Thanks for sharing the link Cal. Good read.
I bought Chris's book earlier this year and tried the chicken with white sauce twice. The chicken was delicious but the white sauce left me scratchin' my head a bit...kind of ho-hum. Think I read in this, or another forum that the Lilly's recipe deviates a bit from the sauce they sell online and at the restuarant(s).
I bought Chris's book earlier this year and tried the chicken with white sauce twice. The chicken was delicious but the white sauce left me scratchin' my head a bit...kind of ho-hum. Think I read in this, or another forum that the Lilly's recipe deviates a bit from the sauce they sell online and at the restuarant(s).
Yep,the white sauce is truly a small area of North AL taste.The dipping each finished chicken quarter/half in a bucket of it as it comes off the cooker is part of the process.
On anything else,we have not acquired that taste.
We used to get a lot of the Red,and Habenero,and some mustard from Crhis and sometimes he included a few bottles of the white.
We never found a use around here for it.
Those pineapple ribs were from the book and a far cry from his comp product.
On anything else,we have not acquired that taste.
We used to get a lot of the Red,and Habenero,and some mustard from Crhis and sometimes he included a few bottles of the white.
We never found a use around here for it.
Those pineapple ribs were from the book and a far cry from his comp product.