100 facts for 100 years of Big Bob Gibson Bar-B-Q

The widely celebrated Big Bob Gibson Bar-B-Q in Decatur, Alabama, is celebrating its centennial all year long. A restaurant sticking around 100 years means it has to be good, and winning the first-place award for pork shoulder again at the Memphis in May World Championship BBQ Cook-off must’ve been like icing on the cake dry rub on the shoulder.

To commemorate this special culinary centenary for a North Alabama favorite, we gathered 100 facts for 100 years of Big Bob’s.

First, the white sauce

1. Robert “Big Bob” Gibson originated Alabama white sauce, most likely before the restaurant started 100 years ago.
2. To try making it at home, start with one cup of mayo.
3. Add a another cup of mayo,
4. One teaspoon of prepared horseradish,
5. Another teaspoon of prepared horseradish,
6. One teaspoon of black pepper,
7. Another teaspoon of black pepper,
8. One teaspoon of fresh lemon juice,
9. Another teaspoon of fresh lemon juice,
10. One cup of distilled white vinegar,
11. 1 teaspoon of salt,
12. ½ cup of apple juice and
13. ½ teaspoon of cayenne pepper.
14. Mix everything above for four cups of homemade white sauce.
15. You can use it as a marinade, for basting or dipping.
16. The sauce was named “Best Sauce on the Planet” in 1998 by the American Royal International Barbeque Contest.
17. Three years before, the sauce took first place at the ARIBC.

Origin story + five generations of barbecue

18. Bob Gibson was an L&N railroad worker.
19-21. Big Bob Gibson Bar-B-Q started in 1925 with its first location in Decatur, Alabama, a hand-dug barbecue pit in Bob’s backyard.
22-23. The family home was on Danville Road, which wasn’t even all paved at the time.
24. Gibson began selling and serving barbecue from a huge picnic table.
25. From the 1930s to the ’40s, he had barbecue stands in Priceville and Decatur.
26-27. The business first moved to Sixth Avenue in Decatur in 1952, adjacent to the one that stands today.
28. One of Gibson’s daughters, Catherine, joined the business shortly after the move.
29. At one point, all of Gibson’s children were in the barbecue biz, with different brands.
30-31. By the early 1970s, Catherine’s son, Don McLemore, began working in the business and eventually took over with his wife, Carolyn.
32-33. The couple expanded with a new location on Sixth Avenue in 1987, still located at 1715 6th Ave SE, Decatur, AL 35601.
34. The menu expanded, too, adding pork ribs and beef, several sides and the now-famous stuffed baked potatoes
35-36. The dining room is open from 9:30AM-8:15PM every day and the drive-through is open from 8AM-8:30PM daily.
37-39. In 1992, the family opened a second location on the Southwest side of town at 2520 Danville Rd SW, Decatur, AL 35603.
(Yes, that’s the same road where Bob Gibson began cooking in his backyard.)
40. Don and Carolyn’s daughter, Amy Lilly, and her husband, Chris, joined the business and remain at the helm today.
41. The Danville Road location’s dining room is open 9:30AM-8:30PM daily except on Sunday (you’ll have to drive across town).

Top awards + accolades

42. Memphis in May World Championship BBQ Cook-off first place pork, 1999-2004; 2011, 2014, 2015, 2017, 2018, 2025
43. American Royal Barbecue Hall of Fame legacy inductee, 2024
44-47. Four-time Tennessee State Champions
48-50. Three-time Alabama State Champions
51. Louisiana State Champion
52-56. Memphis in May Grand Champion, 2000, 2003, 2011, 2014, 2017
57. King of the Smokers Invitational 2012 Grand Champion
58-59. American Royal International Barbecue Contest (ARIB) Invitational Grand Champion, 2004 and reserve Grand Champion 2002
60-62. ARIB first place for pork, 2007; brisket, 2004; and chicken, 2002
63-64. National Barbecue Association (NBA) Book of the Year, 2009 and Restaurant of the Year, 2000
65-75. NBA first place for habanero red sauce, 2000, 2003-2005; for backyard mustard sauce, 2000, 2002, 2003, 2008; for Alabama red sauce 2000, 2001; and for hot vinegar BBQ sauce and mild vinegar BBQ sauce, 2003
76-79. Fiery Food Challenge (FFC) first place for backyard mustard sauce, 2003-2004; 2009-2010
80-83. FFC first place for habanero red sauce, 2002, 2010; for seasoning and dry rub, 2006 and for Alabama red sauce, 2001
84-86. Jack Daniels World Championship 2011 Reserve Grand Champion; 2009 first place champions; 2004 first place, pork

What to order at Big Bob Gibson

87. You group can try almost all the meats with the massive Pitroom Feast, which allows you St. Louis cut spare ribs and three more.
88-89. Or pick a platter, which comes with a meat, two sides, a roll and Championship sauce. (Get the mac & cheese.)
90. Other sides include kettle baked beans, green beans, greens, coleslaw, side salad, potato chips and fresh-cut fries.
91. The loaded baked potatoes are legendary.
92. Sandwich options are all good, too — pulled pork, beef brisket, smokey turkey or barbecue chicken on toasted buns.
93. The Brunswick stew is a must-do, especially in cold weather months.
94. To-go feasts are available to feed groups of 6-18 people.
95-99. Pie options include chocolate, coconut cream, lemon icebox, peanut butter and pecan — and you can get them whole or by the slice.
100. (Definitely order some pie. It’s a birthday celebration, after all.)

🎥 ICMYI: Join Alabama white sauce first-timer, Hville Blast’s Ben Johnson, on a recent visit to the OG location to give it a go! 👇

_{Sources: Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook, by Chris Lilly; Southern Foodways Alliance Southern BBQ Trail Project Interview with Don McLemore, 2006; and bigbobgibson.com.}