If Big Bob Gibson was nowhere to be found at the restaurant, there was a good chance he would be on the lake or in the woods. An avid outdoorsman, he enjoyed not only hunting and fishing, but also cooking his catch. He passed this love of the outdoors on to his kids, especially Cotton, who would leave for the family hunting camp in mid-October and return home in February. As word spread of Big Bob’s smoked venison with white sauce, hunters started dropping their fresh deer meat by the restaurant to have it cooked. During hunting season, venison appeared with regularity on the pits. This dish, similar to a large pot roast with chunks of tender vegetables, is a favorite of local hunters. To this day, the rich aroma of venison can sometimes be smelled in the kitchens of Big Bib Gibson Bar-B-Q, especially during the fall and winter months of hunting season.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.