...ON A BLUSTERY WINTER DAY

Transcription

1 NCBS PIG TALES February 2018 OUR STATE BIRD......ON A BLUSTERY WINTER DAY Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas, Valentine, Birthday, or simply I Love You Gift that the recipient will long remember. Inside This Issue... HOW TO SPEAK NC PIG TALK 3-7 ABOUT PIGS AND PEOPLE 8-9 CHILDREN OF THE GREATEST GENERATION COLONEL S CUPBOARD VIPER S VAPORS / MISS CAROLINE S SECRETS 24

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3 NCBS Pig Tales February 2018 PAGE 3 HOW TO SPEAK NC PIG TALK Pork terms from pen to pit to plate: Feral Hog: a domestic hog that has escaped confinement and reverted to a wild state. Pig Pen: Confinement for pigs usually dirt floor with wooden fence. Pig Lot: Larger confinement for free ranging pigs containing woods (preferably oak trees for acorns) water source and shelter. Pig Nest: The nest made by a sow in which to give birth and care for her piglets Raising Hogs Farrow: As a noun a little pig; as a verb to give birth to pigs. Piglet: A young male or female pig. Pig: Term used for animals up to about 150 lbs. Hog: Term used for animals starting after they pass the pig stage, generally about lbs. and up. B o a r : Male hog used for breeding. Barrow: a castrated male pig Sow: Female hog used for breeding. Gilt: Young female pig that has not produced any piglets Shoat: Young hog. Feeder pig: Piglets fed until they reach about 50 lbs., then sold to a farmer who will raise the pigs to hog weight. Slop: The feed, generally table scrapes, restaurant and grocery store discards, supplemented by commercial hog food, acorns, peanuts and corn etc. Stand um up: When the weather begins to cool in early Fall the farmers will place their pigs on floored pens and feed the pigs extra rations (mainly corn and peanuts) to clean them out and fatten them up before slaughter. Hog Killing Weather: Late Fall when the temperature is around degrees or lower in the daytime so the farmers could slaughter, dress and butcher the hog without risk of spoilage. Bob: The nose or snout. C o r k s c r e w : The tail. T r o t t e r s : The feet. The Pig Chitlins: Intestines-washed thoroughly, boiled, battered and fried enjoyed by some. Fatback: The fat layer on top of the hogs back.

4 NCBS Pig Tales February 2018 PAGE 4 HOW TO SPEAK NC PIG TALK (Cont.) Lights : The lungs (some add ears, feet and liver for the fat taste) are made into a dish called haslet and enjoyed by the adventuresome. Hog Jowls: The cheeks. Lard: The drippings or grease from pig fat after it has been rendered (cooked and pressed out). Mountain Oysters: Pig testicles often cooked by dipping in batter, deep frying and slicing like an egg (not for the faint of heart). Pig fries: Another term for Mountain Oysters. Spare Bone: Cartilage located behind the pig s nose (discarded by most when dressing hogs) don t know why as some eat anything else a pig produces including the blood (used in sausage in some parts of the world. Oink: The grunt of a happy pig. Squeal: Sound made by an unhappy pig. Loin: The meat below the fatback. Tenderloin: The premium part of the loin - two small strips. Middling: The side of the hog with ribs attached. Generally cured like bacon. Souse meat: The ears, nose and jowls of the pig ground and made into a gelatin block usually served in small squares with vinegar, salt and pepper and saltine crackers. Often referred to as head cheese. Cracklins: Small cooked pieces of fat after the lard has been rendered. Often used in cornbread, cracklins cost three to four times the price of ham. Fifty (50) pounds of lard will only produce about two (2) to three (3) pounds of cracklins. The Pit Ground Pit: A long hole dug in the ground, generally about three/four feet wide and two feet deep, the length depending on the amount of meat to be cooked. Raised Pit: Generally built with cinder blocks above ground. Most build a pit three blocks high, closed on one end and open on the other to permit adding hot coals from the fire box (usually an open top 55 gallon drum with holes punched around the bottom).

5 NCBS Pig Tales February 2018 PAGE 5 HOW TO SPEAK NC PIG TALK (Cont.) removing it from the pit and large pieces of meat fall into the fire. Some pit masters use rods with hog wire over the rods to prevent loss of meat. Pit Cover: A covering placed over the pig while the pig is on the pit smoking. Some use heavy foil, some use cardboard and some add a layer of tin roofing. This cover traps the heat and smoke. Some refer to this step as wrapping the pig. Fire Up: Getting the wood or charcoal started to make hot coals. Pit Rods: Traditionally rods placed across the pit to support the meat over the fire. Some use rebar. Some pit masters are using expanded metal with 2 inch holes as a grill in place of rods to avoid having a pig breakup when Bank the Fire: Moving the hot coals to the sides of the pit to produce low even heat for a long period of time. This is the same principle used by folks with homes heated by fireplaces for hundreds of years. At bedtime they would bank their fire by pushing the hot embers to the rear of the fireplace and covering the coals

6 NCBS Pig Tales February 2018 PAGE 6 HOW TO SPEAK NC PIG TALK (Cont.) with ash to hold the heat over night. In the morning they would add wood, rake the coals out under the wood and with a few pumps of the bellows they had a fire. Smoking a Hog: The process of cooking a whole hog. Stoke up: Stir the coals to achieve a hotter heat. Chopped BBQ: Done by hand or machine and the pieces are generally about the size of pecan halves. The Plate (Barbecue terms) Bark: aka, Outside Brown : The part of the meat exposed to the most heat and smoke (preferred by many BBQ aficionados because of its more intense smokey, woodsy, nutty flavor). N.C. Eastern Style Sauce: A vinegar based sauce made generally from a mild vinegar, water, white sugar, hot peppers, black pepper and cooked down a bit. Coarse Chopped BBQ: Done by hand or machine and the pieces are generally one to two square inches in size. Blocked BBQ: Same as coarse chopped BBQ. Minced BBQ: Done generally by machine and running the meat through three times to produce a much finer chopped product. This style is found mostly around the Hertford, NC area. N.C. Western Style Dip: A vinegar based sauce with the addition of tomato (paste, puree or ketchup) plus brown sugar and spices. West of Raleigh, NC this condiment is referred to as dip. The terms Western Style and Lexington Style are interchangeable. The Western Style Pits also put this dip on their slaw (chopped cabbage) and make what they call BBQ Slaw. Sliced BBQ: Meat sliced approximately ¼ inch thick, sometimes thicker depending on the pit master. Generally, this offering comes from

7 NCBS Pig Tales February 2018 PAGE 7 HOW TO SPEAK NC PIG TALK (Cont.) Pig Pick n: A party where the cooked meat is pulled from the pig by hand and served to the guest by the pit master or backyard cook or the guest pulls their own cooked meat with tongs or rubber gloves. the ham or in the Western Style area from a larger round outside muscle of the shoulder which is lighter in color than the rest of the shoulder. Pulled BBQ: Meat hand pulled from the cooked pork shoulder. Considered by many as the best of the best. Eating High On The Hog: A term used when one is eating the choice parts of the pig that are located on the top half of the pig, i.e. Boston Butt, (the top half of the shoulder) loin, tenderloin, ham etc. This term is used in the South to describe eating well in general or living large. He is eating high on the hog or living high on the hog If you know other pork terms that you would like to share with our viewers please to NCBS at: info@ncbbqsociety.com. Thank you for your support as we try to keep the fires burning ~ Jim Early

8 NCBS Pig Tales February 2018 PAGE 8 ABOUT PIGS AND PEOPLE My wire service recently advised that scientist have unraveled the DNA of pigs. They had already done this with dogs, cats, mice and humans. But it seems that our porcine counterparts required a bit more research. The studies show many similarities between pigs and humans. Researchers vise versa---i am not sure which---the unkempt appearance and sloppy attire made it a bit difficult ascertain the species. A stroll through the food court revealed that a cross-over in eating styles has already taken place for some at the trough. Most of us would do well to adopt the eating say this new information could lead to more medical breakthroughs as we gather more evidence as how we humans are much akin to the pig. Recently, I learned that discoveries from the nascent study of pig cognition offered evidence that pigs were quick learners, slow to forget (especially wolves) and similar to humans in many ways. Really? How utterly clever these researchers. It only took a recent trip to the mall for me to confirm these findings (similarities etc.). It seems there are pigs masquerading as people or habits of the pig and not the eating styles. A pig will not over- eat regardless of how tempting and how much food is placed in front of the pig. We humans (especially in the U.S.), must have missed this class. A July 2007 publication by John Hopkins Bloomberg School of Public Health (JHBS) noted obesity rates continue to climb in the U.S. The U.S. obesity prevalence increased from 13% to 32% between 1960s and Youfa Wang, MD, PhD, lead author of the study by JHBS stated Obesity is a public health crisis. If the rate of

9 NCBS Pig Tales February 2018 PAGE 9 ABOUT PIGS AND PEOPLE (Cont.) obesity and overweight continues at this pace, by 2015, 75% of adults and nearly 24% of U.S. children and adolescents will be overweight or obese. Current studies show Doctor Wang s predictions came true. The highest rates of obesity occurred in the South and Mid-West. Some prevalence maps show the highest rates in WV, AR, LA, MS, and AL. Two out of every three U.S., adults were overweight or obese in 2003/2004. States in the Southeast have higher prevalence of obesity than states on the West Coast, the Midwest and the Northeast. May A. Beydoun co-author of the study and a postdoctoral fellow in the JHBS Dept. of International Health says Obesity is likely to continue to increase, and if nothing is done, it will soon become the leading preventable cause of death in the United States. I am often asked how does one eat BBQ and not get fat. My answer is simply, It is not the BBQ if it is good clean (minimal amount of fat) cue eaten in moderate amounts that puts on the pounds and jacks up the cholesterol. It is the 1/2 pound of greasy fries, the basket of fried hushpuppies and the double banana pudding all washed down with a pitcher of sweet tea or pitcher of beer that makes us fat in the hide and ready for market. It behooves each of us to not only drink responsibly, but to eat responsibly as well. These are traits we need to practice year- round and to teach them to our children. We lead by example, and children do pay attention, even though we may not think they do. We do not want to be a stumbling block in the path of any child by our lifestyle. Less can be more. ~ Jim Early

10 NCBS Pig Tales February 2018 PAGE 10 In those wonderful days of yesteryear when men and their ladyloves lived in caves, Man killed the meat and Woman cooked it. Women became very adept at the fire and this phase of grilling lasted for thousands of years. Man and Woman moved indoors and for the last hundred years, Man worked outside the home to provide the meat and the Woman cooked it. LADIES AT THE GRILL Then our economic climate changed a bit and it took Man and Woman both working outside the home to provide the meat. Still the province of grilling remained with the Man. Man cooked the meat and Woman prepared the sides, desserts, set the table and washed up after the meal while Man took the bows for his work at the grill. Well, at the risk of sounding like an old Virginia Slims ad, We ve come a long way baby. For the last three or four years, more and more spouses and girlfriends are coming to our NCBS BBQ Camps as paid attendees. These ladies are serious about learning how to cook at the grill and how to do it well. They are very attentive, take notes, ask good questions and are willing to roll up their sleeves and get their hands dirty if need be. As our cooking schools are generally 5 6 years ahead of the new trends in BBQ, you can expect to see this trend nationally in years to come. May I suggest that men cookers share the grill with their lady counterparts. Let your spouse or girlfriend do the cooking from time to time and you do the sides, desserts, table setting and cleanup. If she needs a hand or has a question, lend a hand and answer the question in a non-condescending manner (i.e. I knew you couldn t do it). Look upon this lady as your partner in the wonderful world of cooking out. Praise her successes and be kind with her hiccups (We all have made them). I think (No, I know) you will find your grilling and entertainment will be much more enjoyable. Welcome to the grill ladies. LIGHT IT UP. Jim Early

11 NCBS Pig Tales February 2018 PAGE 11 CHILDREN OF THE GREATEST GENERATION CHILDREN OF THE GREATEST GENERATION (and their children/grandchildren - so they will understand) Author Unknown Don Stroud, a birddog breeder/trainer, buddy of mine shared this piece. I thought some of our members with dads and grandfathers my age might enjoy reading about this special time. I was born in Henderson, NC, May 6th, The Harriett Henderson Cotton Mills were the largest milling company in the US and made most of the material for our military s clothing. It was a prime German target during the War. There were blackout air-raid drills at night. Your house was totally blacked out. Community air-raid wardens checked for compliance. My mother read me Bible stories by candle light in a small in-closed hall as our planes droned overhead and 1st responders raced up and down the street with sirens screaming into the night. I was three/four years old. I will never forget those times. We as a family daily experienced the life described in this piece. In addition to the things the writer mentions, I remember we had a Victory Garden. All were expected to grow food for their families to free up food for our military. The phrase Eat it up, or wear it out, make it do or do without was a common battle cry. When you got a present, it was often a War Bond. Despite the rough times, there was a bonding among neighbors and families that I have not seen since the 40 s and 50 s. Everybody pitched in and did their part. I feel blessed to have been part of this time in our country s history and to have gone to high school during Happy Days. I hope our members will take the time from their busy lives to read this piece. I hope it will give them a better understanding of the sacrifices this wonderful generation of US citizens and our military made. Born in the 1930s and early 40s, we exist as a very special age cohort. We are the Silent Generation. We are the smallest number of children born since the early 1900s. We are the "last ones." We are the last generation, climbing out of the depression, who can remember the winds of war and the impact of a world at war which rattled the structure of our daily lives for years. We are the last to remember ration books for everything from gas to sugar to shoes to stoves.

12 NCBS Pig Tales February 2018 PAGE 12 CHILDREN OF THE GREATEST GENERATION (Cont.) We saved tin foil and poured fat into tin cans. We saw cars up on blocks because tires weren't available. We can remember milk being delivered to our house early in the morning and placed in the milk box on the porch. We are the last to see the gold stars in the front windows of our grieving neighbors whose sons died in the War. We saw the 'boys' home from the war, build their little houses. We are the last generation who spent childhood without television; instead, we imagined what we heard on the radio. As we all like to brag, with no TV, we spent our childhood "playing outside. We did play outside, and we did play on our own. There was no little league. There was no city playground for kids. The lack of television in our early years meant, for most of us, that we had little real understanding of what the world was like. On Saturday afternoons, the movies, gave us newsreels of the war sandwiched in between westerns and cartoons. Telephones were one to a house, often shared (party Lines) and hung on the wall. Computers were called calculators, they only added and were hand cranked; typewriters were driven by pounding fingers, throwing the carriage, and changing the ribbon. The internet and GOOGLE were words that did not exist. Newspapers and magazines were written for adults and the news was broadcast on our table radio in the evening by Lowell Thomas. We are the last group who had to find out for ourselves. The Angel Foundation Assisting The North Carolina Barbecue Society in its support of our disabled Warriors and 1st Responders.

13 NCBS Pig Tales February 2018 PAGE 13 CHILDREN OF THE GREATEST GENERATION (Cont.) As we grew up, the country was exploding with growth. The G.I. Bill gave returning veterans the means to get an education and spurred colleges to grow. VA loans fanned a housing boom. Pent up demand coupled with new installment payment plans put factories to work. New highways would bring jobs and mobility. The veterans joined civic clubs and became active in politics. The radio network expanded from 3 stations to thousands of stations. Our parents were suddenly free from the confines of the depression and the war, and they threw themselves into exploring opportunities they had never imagined. We weren't neglected, but we weren't today's all-consuming family focus. They were glad we played by ourselves until the street lights came on. They were busy discovering the post war world. We entered a world of overflowing plenty and opportunity; a world where we were welcomed. We enjoyed a luxury; we felt secure in our future. Depression poverty was deep rooted. Polio was still a crippler. The Korean War was a dark presage in the early 50 s and by mid-decade school children were ducking under desks for Air-Raid training. Russia built the Iron Curtain and China became Red China. Eisenhower sent the first 'advisers' to Vietnam. Castro set up camp in Cuba and Khrushchev came to power. We are the last generation to experience an interlude when there were no threats to our homeland. We came of age in the 40s and 50s. The war was over and the cold war, terrorism, global warming, and perpetual economic insecurity had yet to haunt life with unease. Only our generation can remember both a time of great war, and a time when our world was secure and full of bright promise and plenty. We have lived through both. We grew up at the best possible time, a time when the world was getting better, not worse. We are the Silent Generation - "The Last Ones" More than 99% of us are either retired or deceased, and we feel privileged to have "lived in the best of times"! May God Bless America!!!

14 NCBS Pig Tales February 2018 PAGE FAMOUS LOVE QUOTES The course of true love never did run smooth. ~ William Shakespeare I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love. ~ Mother Teresa I have decided to stick with love. Hate is too great a burden to bear. ~ Martin Luther King, Jr. If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you. ~ A. A. Milne Love is a force more formidable than any other. It is invisible - it cannot be seen or measured, yet it is powerful enough to transform you in a moment, and offer you more joy than any material possession could. ~ Barbara de Angelis We are not the same persons this year as last; nor are those we love. It is a happy chance if we, changing, continue to love a changed person. ~ W. Somerset Maugham A flower cannot blossom without sunshine, and man cannot live without love. ~ Max Muller Time is too slow for those who wait, too swift for those who fear, too long for those who grieve, too short for those who rejoice, but for those who love, time is eternity. ~ Henry Van Dyke I like not only to be loved, but also to be told I am loved. ~ George Eliot If you want to be loved, be lovable. ~ Ovid Love is always bestowed as a gift - freely, willingly and without expectation. We don't love to be loved; we love to love. ~ Leo Buscaglia You will find as you look back upon your life that the moments when you have truly lived are the moments when you have done things in the spirit of love. ~ Henry Drummond

15 NCBS Pig Tales February 2018 PAGE 15 THE ICE BOWL With the onslaught of Arctic air over the past few weeks, I have watched several NFL and college games played in the snow. It never ceases to amaze me to see players in short sleeves playing in this kind of weather. The recent winter wonderland games took me back to a game I saw on TV 50 years ago. It was the ICE BOWL. This event took place New Year s Eve 1967 at Lambeau Field, Green Bay, Wisconsin. The Packers were hosting the Dallas Cowboys. It was the NFL Championship game. The winner would go to the Super Bowl. It was 17 degrees below zero game day morning. It warmed up to 15 below zero by game time. The wind chill was 48 degrees below zero. The Cowboys did not bring their snowmobiling uniforms. The Packers had better cold weather equipment. The teams were pretty evenly matched. Bart Starr was QB for the Packers and Dandy Don Meredith was QB for the Cowboys. The field was frozen solid. I recall the players slipping and sliding. There was NO bite for their cleats. It was like football on an ice rink. The Packers took an early lead. The Cowboys rallied and in the waning moments the game was decided by Starr managing to get into the end zone. The final score was The players and fans are still thawing. ~ Jim Early Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones

16 NFL PLAYOFFS BEGIN! WHO WILL WIN THE LOMBARDI TROPHY?

17 NCBS Pig Tales February 2018 PAGE 18 APPETIZERS FOR THE SUPERBOWL BBQ Eggrolls Jalapeno Poppers Ingredients: 12 eggroll wrappers 1 lb. Pulled pork 1 lb. Vinegar based slaw 1-1/2 cup Baked beans 1 egg. Eggwash (scrambled egg, splash of water) Cornmeal Your favorite bbq or dipping sauce Instructions: 1. Lay eggroll wrapper in diamond shape, spoon on 1 tbsp pork, 1 tbsp slaw, and 1 tsp baked beans in middle. 2. Cover with bottom of diamond, bring in both left and right sides. 3. Paint top point of diamond with eggwash and roll from bottom to top to seal. 4. Roll lightly in cornmeal. 5. Continue until all product used, place on sheet pan and chill in fridge for 30 minutes to set. 6. Preheat deep fryer or pot of oil to Fry 2-3 at a time, drain on paper towels,. 8. Serve with favorite BBQ or dipping sauce. Ingredients: 8oz. Sharp cheddar cheese - grated, not pre-grated 1/4 cup Cream cheese, room temp 1/2 cup jarred pimentos 1 tbsp. Minced shallot Pinch cayenne powder, pinch white sugar 3-4 tbsp. Dukes mayo MIX together to make pimento cheese, set aside oz. Pulled pork 6-8. Large jalapenos sliced lengthwise, seeds and ribs removed 6-8 thin, smoked bacon slices, cut in 1/2

18 NCBS Pig Tales February 2018 PAGE 19 COLONEL S CUPBOARD (Cont.) Instructions: 1. Preheat oven to 350 or smoker to Assemble 1 tbsp pulled pork, 1 tsp pimento cheese in jalapeno half, wrap with bacon, secure with tooth pick. 3. Once all assembled place on sheet pan and bake in oven or on preheated smoker and cook until bacon is crisp and cooked. 4. Serve with favorite bbq sauce or dipping sauce. Country Ham Salad Deviled Eggs Instructions: 1. Place 12 eggs in sauce pot, cover with cold water 2 inches above eggs. 2. Place on stove and bring to boil over high heat. 3. Once boiling reduce heat to simmer and set a timer to 9 minutes. 4. Prepare a bowl with ice water, place eggs in ice water to shock. 5. Once eggs are cool, crack and roll under palm to crack, peel all and slice in half lengthwise. 6. Mash remaining ingredients, except paprika and chives, adjust seasoning. 7. Fill each egg half full of ham salad. 8. Pipe in egg yolk mixture. 9. Sprinkle with paprika and chives, serve. Ingredients: 4 oz. country ham, cooked, shredded fine 2 oz. Dukes mayo 1 tbsp. Minced celery 1 tbsp. Minced shallot Splash red eye gravy (ham drippings + strong coffee) Mix well, set aside. 1/2 cup Dukes mayo 3-4 tbsp sweet pickle relish, minced fine 1/2 tsp Dijon mustard Pinch sugar, pinch cayenne Splash white wine vinegar Egg yolks Paprika, dried chives Brisket Sliders Ingredients: 1 lb. Smoked brisket 12 slider potato rolls bread & butter pickle slices 12 Vidalia onion rings 12 oz. bbq/horsey sauce mayo Instructions: Mix 4 oz. of your favorite bbq sauce with 8 oz. of Dukes mayo, and 1 tbsp prepared horseradish sauce, set aside. Assemble slider with sliced brisket, onion, pickles. Spread mayo on top bun, place toothpick in center to hold, serve.

19 NCBS Pig Tales February 2018 PAGE 20 COLONEL S CUPBOARD (Cont.) Ingredients: Gritter Fritters 1-1/2-2 cup Course grits, soaked overnight 1/2 tsp salt 2 oz. cream cheese 1/2 cup sharp cheddar cheese 1/2 cup Scallions thin sliced, green only 1/2 cup Minced country ham or bacon Pinch cayenne powder Flour 2 eggs whisked with tbsp water Panko bread crumbs. Instructions: 1. Cook grits with 4 times amount of water as grits. 2. Add cream cheese, salt, cheddar cheese, cayenne once cooked and make grits thick, cool slightly. 3. Roll into 1 oz. balls with scallions and ham or bacon bits. 4. Roll in flour, then eggwash, then in panko. 5. Deep or pan fry in vegetable oil until golden brown, serve. NCBS wishes to thank Board Member and Cooking School Instructor, Chef Clay White for sharing the five preceding football themed appetizers. Thanks Clay!

20 NCBS Pig Tales February 2018 PAGE 21 COLONEL S CUPBOARD (Cont.) ENTREES FOR MARDI GRAS Ingredients: 1 dozen crabs, scalded New Orleans Gumbo 1 cup chopped onion 1 lb. okra 1 cup chopped celery 3 cups raw shrimp, deveined and peeled 2 dozen oysters 2 cups canned tomatoes, drained 5 bay leaves Salt Pepper Dash of cayenne pepper 2 Tbsp. chopped parsley 4 Tbsp. flour 4 Tbsp. butter 1 cup tomato liquid 5 cups hot water 2 Tbsp. file powder Instructions: 1. Melt butter in saucepan. 2. Add flour. 3. Sauté onion and celery until light brown. 4. Add okra and cook about 30 minutes until it ceases to rope, stirring often. 5. Stir in tomatoes and gradually add hot water and tomato liquid. 6. Add bay leaves, crab, shrimp, oysters, parsley, salt and pepper. 7. Cover and simmer 1 hour, stirring often. 8. The file powder is stirred into gumbo just before serving. NOTE: Clean crabs. Remove hard shells and legs. Crack claws and cut body in half. Recipe by Ruth Cohen (Friend of the Grady Family) ~ Grady family cookbook Sharing Our Best

21 NCBS Pig Tales February 2018 PAGE 22 COLONEL S CUPBOARD (Cont.) Mama s Delicious Fish Stew Ingredients: 3 lb. white potatoes, peeled and cut into quarters 1-1/2 lb. onions, medium sliced 1 small can tomato paste 2 whole bell peppers, medium sliced (optional) 1 tsp. crushed red pepper Instructions: 1. In a large stock pot, add the grease. Mix onions, peppers, potatoes, salt, crushed red peppers and black pepper together. 2. Add a layer of fish, ending with vegetables. 3. Add tomato paste and enough water to cover top of ingredients. 4. Cook for 1-1/2 hours or until done, stirring a couple of times to prevent stew from sticking and to assure even cooking. 5. When stew is done, but still boiling, crack whole eggs on top of it. The eggs will cook very quickly! 6. Eat and enjoy some of Mom s best! NOTE: I never use bell peppers because I don t like them and a drum fish is the better fish to use. Recipe by Annie Grady (Matriarch of the Grady Family) ~ Sharing Our Best 6 eggs 1 large drum fish or 4 lb. large trout, cut crosswise into 2 or 3 inch long pieces 1/2 cup strong country ham grease or bacon grease Water Salt to taste Black pepper to taste Ingredients: 4 Tbsp. butter 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped green pepper 3 cloves garlic, minced 2-1/2 cups diced tomatoes 3 Tbsp. chopped parsley Shrimp Creole Instructions: 1. Melt butter in saucepan. 2. Sauté onion, celery and green pepper until soft, about 5 minutes. 3. Stir in garlic. 4. Fry about 5 more minutes. 5. Remove pan from direct heat and slowly stir in flour. 6. Add parsley, bay leaves, salt, cayenne, tomatoes and water. Simmer 15 minutes. 7. Add shrimp. 8. Cover and simmer 30 minutes. 9. Serve over cooked, flakey rice. Recipe by Lindwood E. Jones ~ Sharing Our Best NCBS wishes to thank Board Member and Cooking School Instructor, Steve Grady for sharing the preceding Mardi Gras themed Entrees from Sharing Our Best ~ Grady s Family Cookbook. Thanks Steve! Cooked rice 1 tsp. salt 1/4 tsp. cayenne pepper 3 bay leaves 3 cups water 3 lb. raw cleaned shrimp 2 Tbsp. flour, mixed in cold water

22 NCBS Pig Tales February 2018 PAGE 23 COLONEL S CUPBOARD (Cont.) TREATS FOR YOUR VALENTINE Dark Chocolate Cake I Ingredients: 2 cups boiling water 1/2 teaspoon salt 1 cup unsweetened cocoa powder 1 cup butter, softened 2 3/4 cups allpurpose flour 2 1/4 cups white sugar 2 teaspoons 4 eggs baking soda 1 1/2 teaspoons 1/2 teaspoon baking vanilla extract powder Instructions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease 3-9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. 2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the three prepared pans. 3. Bake in preheated oven for 25 to 30 minutes. Allow to cool. ALL RIGHTS RESERVED 2018 Allrecipes.com Recipe By: Carol Easy (But Elegant) Chocolate Candy Ingredients: 1 cup chocolate wafers (approximately) Filling Ingredients: Choose any combination to equal to approximately 1/4 cup coconut (regular or toasted) chopped pecans chopped walnuts chopped peanuts Instructions: 1. Place the chocolate wafers in a microwave safe dish. 2. Heat for 1 minute and stir. 3. If needed, heat in 15 second intervals, stirring after each, until melted and smooth. 4. Stir in one or two of the filling ingredients. 5. The amount and combinations depends on personal taste but don t add so much that the mixture doesn t hold together. 6. Spoon mixture into mini candy papers. 7. Garnish with more of the Filling Ingredients used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top. NOTE: do not allow moisture to come in contact with the chocolate while it is melting or it will bind and become an unusable mess Scripps Networks, LLC. Recipe by Marg CaymanDesigns chopped almonds chopped hazelnuts chopped cashews chopped macadamia

23 NCBS Pig Tales February 2018 PAGE 24 RULES TO LIVE BY A slender acquaintance with the world must convince every man that actions, not words, are the true criterion of the attachment of friends. Associate with men of good quality if you esteem your own reputation; for it is better to be alone than in bad company. Be courteous to all, but intimate with few, and let those few be well tried before you give them your confidence. Few men have virtue to withstand the highest bidder. Friendship is a plant of slow growth and must undergo and withstand the shocks of adversity before it is entitled to the appellation. ~ George Washington BEAUTIFULLY STATED As we grow up, we learn that even the one person that wasn t supposed to ever let you down probably will. You will have your heart broken probably more than once and it s harder every time. You ll break hearts too, so remember how it felt when yours was broken. You ll fight with your best friend. You ll blame a new love for things an old one did. You ll cry because time is passing too fast, and you ll eventually lose someone you love. So take too many pictures, laugh too much, and love like you ve never been hurt because every sixty seconds you spend upset is a minute of happiness you ll never get back.. ~ Author Unknown Don t be afraid that your life will end, be afraid will it will never begin. ~ Anonymous If you are strong enough there are no precedents. ~ F. Scott Fitzgerald

24 NCBS Pig Tales February 2018 PAGE 25 SPONSORS OF NCBS TRADITION. HISTORY. CULTURE. As a firm that has been serving the legal needs of our clients for over 125 years, we are honored to help preserve North Carolina s barbecue history and culture. Kilpatrick Townsend is proud to serve the legal needs of the North Carolina Barbecue Society and its members as General Counsel. Atlanta ~ Augusta ~ Charlotte ~ Denver ~ Los Angeles ~ New York ~ Raleigh ~ San Diego ~ San Francisco Seattle ~ Shanghai ~ Silicon Valley ~ Stockholm ~ Tokyo ~ Walnut Creek ~ Washington D.C. ~ Winston-Salem

25 NCBS Pig Tales February 2018 PAGE 26 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC Arrington Bridge Rd. Dudley, NC (919)

26 NCBS Pig Tales February 2018 PAGE 27 SPONSORS OF NCBS Have you enjoyed one of our camps? If so, send us a letter of how you enjoyed it and it could be posted in an upcoming issue of Pig Tales! The same goes to any photographs! (Just remember, only Rated-G stuff) Address: NCBS ~ 144 Sterling Point Court Winston-Salem, NC info@ncbbqsociety.com * Letters, photographs, or anything else will not be returned to sender under any circumstance and will become property of the NCBS.

27 NCBS Pig Tales February 2018 PAGE 28 SPONSORS OF NCBS A.B. Vannoy Hams True country ham connoisseurs agree that the slow curing aging process and the lack of artificial preservatives make the Vannoy ham the highest quality country ham available on the market today West Jefferson, NC

28 NCBS Pig Tales February 2018 PAGE 29 SPONSORS OF NCBS To The Point, Inc. Official provider of all embroidered goods for the North Carolina BBQ Society. 130 Stratford Ct Ste E, Winston Salem, NC (336) S. Stratford Rd. ~ Winston-Salem, NC Ph: (336) ~

29 NCBS Pig Tales February 2018 PAGE 30 SPONSORS OF NCBS FRIENDS OF NCBS New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C

30 NCBS Pig Tales February 2018 PAGE 31 Our Mission The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Carolina s barbecue history and culture and to secure North Carolina s rightful place as the Barbecue Capital of the World. Our goal is to promote North Carolina as the Cradle of Cue and embrace all that is good about barbecue worldwide. As we strive to achieve these lofty goals we will be guided by the polar star that barbecue is all about good food, good friends and good times. NCBS Pig Tales is the official monthly publication of The North Carolina Barbecue Society and is free to members. Dues start at $35.00 a year ($25.00 for seniors and students). Visit us at to download application. Become a contributing correspondent and send us your articles, ideas, pictures and recipes. correspondence is preferred. We reserve the right to edit any article, ad, comment or recipe. Contact NCBS 144 Sterling Point Court Winston-Salem, NC Phone: (336) 765-NCBS Fax: (336) info@ncbbqsociety.com Website: Graphic Design and Web Presence Alex Polyachenko - Webmaster, Graphic Designer & Photographer Kimberly Early - NCBS Nurse & Photographer Ben Thompson Social Media Director & Photographer Columnists Jim Early All rights reserved, The North Carolina Barbecue Society 2018 Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information. NCBS wishes to give its membership a voice in NCBS Pig Tales. The articles in this publication reflect the views, opinions and preferences of the author of the article and do not necessarily reflect the views, opinions and preferences of NCBS officers, board members or the staff of NCBS Pig Tales. The recipes shared in this publication, unless they are excerpts from Jim Early s books The Best Tar Heel Barbecue Manteo to Murphy, Jim Early s Reflections: The Memories and Recipes of a Southern Cook and Shining Times the Adventures and Recipes of Sportsmen have not been kitchen tested by this publication. Contributing Correspondents Margo Knight Metzger Jim Morgan Jason Ingram Sean Wilson NCBS Officers President Jim Early Vice President.....Debbie Bridges-Webb Secretary....Mary E. Lindsey Treasurer.. Jim Early Asst. Treasurer... Alan Nichols NCBS Board Members Jim Early Winston-Salem, NC Chef Clay White....Pinehurst, NC Steve Grady......Dudley, NC Debbie Bridges-Webb... Shelby, NC Samuel Jones.....Ayden, NC Donnie Boltz... Wilmington, NC Bobbie Wooten....Oak Island, NC

31 R. H. Barringer Distributing Co. Inc. Winston-Salem, NC