Big Bob’s Lilly to cook barbecue for Regis, Kelly
By Paul Huggins
For the third time in five years, Chris Lilly of Decatur will showcase Big Bob Gibson’s Bar-B-Q on a national morning TV show.
Lilly will appear Friday on “Live with Regis and Kelly.” The show airs each weekday at 9 a.m. on WAAY-31.
In 2003 and 2005, he appeared on “The Today Show.”
Despite the “Live with Regis and Kelly” title, all Friday shows are videotaped on Thursdays. Lilly flew to New York City on Wednesday. He will be at the TV studio at 7:15 a.m. Thursday and spend three hours preparing four items.
He will serve grilled scallops wrapped in brisket strips, red pepper bundles, caramel-pecan mini pies and a special cocktail he’s dubbed “The Ripa” after the show’s co-host, Kelly Ripa.
After the show, Lilly will begin preparing for the annual Big Apple Barbecue Block Party. The two-day event, which attracts 50,000, has invited Lilly to participate all five years of its existence.
Lilly, vice president of Big Bob Gibson’s, said he will prepare 134 whole pork shoulders and serve about 3,000 people per day.
“It’s an endless line all day long once you start serving at noon,” he said. “You just hope you’ve prepared enough to last till 6 (p.m.)”
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