FROM YOUR FRIENDS AT NCBS

Transcription

1 NCBS PIG TALES January 2017 OH WHAT A NIGHT H A P P Y N E W Y E A R FROM YOUR FRIENDS AT NCBS 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... Bacon: It Ain t Just for Breakfast Anymore 3 Tips From the Pit Masters 5-6 Appetizers For the Bowl Games 8-11 Very Pricey Eats Colonel s Cupboard 18-24

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3 3 NCBS Pig Tales January 2017 PAGE 3 BACON: IT AIN T JUST FOR BREAKFAST ANYMORE Well for all of you meat smoking, fly fishing, BBQ enthusiasts out there, it is here----smoked Salmon Flavored Vodka! The Alaska Distillery in Wasilla Alaska produces this latest entry into the flavored vodka market. For those of you knowledgeable in the world of distilled spirits it will come as no surprise that Vodka is the highest selling spirits category in the country. This info according to the national spokesperson for the Distilled Spirits Council of the United States. Vodka has been on the table for a long, long time. About 5-6 years ago we were introduced to flavored vodka. At first were the fruit flavors; raspberry, cherry, peach etc. This array was followed by veggies and herbs. Presently, we even have a Russian garlic vodka. Then came the one we pork people have all been waiting for---bacon vodka. It is spelled Bakon Vodka (Black Rock Spirits- Seattle). Imagine the possibilities. Breakfast and cocktails at the same time. A full cycle drink: corn to pig to corn in one glass. It gives a whole new meaning to meat and potatoes. Wow! I mean what can we expect next fish vodka? MO S MILK BAR World traveler, creative Chef and Founder of Vosges H a u t - C h o c o l a t, Katrina Markoff has created a wondrous chocolate bar that captures moments from her childhood when she first e x p e r i e n c e d chocolate chip pancakes, drenched in Aunt Jemima syrup and sizzling pork bacon. This scrumptious morsel is a combination of deep milk chocolate, Hickory smoked uncured bacon and Alderwood smoked salt and a few other goodies. Made by Vosges Haut-Chocolat. -Jim Early

4 4 NCBS Pig Tales January 2017 PAGE 4 DO YOU KNOW YOUR CUTS OF PORK? Every member of NCBS has one thing in common we LOVE pork! So how well do we really know our cuts of pork? Although I m sure barbecue is our first choice, most of us also enjoy pork that is not slowly cooked to perfection, sauced and chopped. I know, how could pork be used any better than to be transformed into good NC style cue? Well, have you ever tried to live your life without pork chops, bacon, tenderloin or sausage? It s impossible for us pork lovers and besides, don t you want to know where whole hog barbecue gets its texture from? When buying steaks, chops and roasts it is important to know what part of the pig they came from so that proper cooking methods can be used. LEG It is generally recommend among most experts that meat from the leg be stewed, braised and of course marinated. This is because the meat from the leg is very lean and has a low fat content, thus there is a risk of it drying out during cooking. It is also the least tender of the primal cuts but is very flavorful and economical. The drier portions of whole hog barbecue that give it great texture when mixed in with the more moist shoulder usually come from the leg. Since the muscles of the leg are very large, steaks can be cut from the leg without too much connective tissue. Most cuts from the leg are cured and smoked although you can obtain fresh ham roasts and fresh ham steaks. Of course ham is what most often is associated with the leg but pork leg roasts, cubes for sautéing and schnitzels are also cut from the leg. LOIN Meat from the loin is moist, tender, flavorful, lean and the most expensive. It is also important not to overcook meat from the loin because of the low fat content. Loin cuts can be roasted, grilled, broiled and fried. The rib end is the section nearest to the shoulder and contains more fat than the sirloin and center cut portions of the loin. The rib end of the loin produces country-style ribs, back ribs, rib chops, blade chops and rib end/blade loin roasts. The center cuts of the loin are the most tender and expensive cuts of the loin and produce Canadian-style bacon (smoked), tenderloin, steaks, center cut chops, crown roasts, back ribs, top loin roasts and crown roasts. The tenderloin is a muscle that starts in the middle of the loin and extends to the leg. It can be purchased separate or cut into smaller pieces (cutlets and medallions). Sometimes the tenderloin is not removed as a separate cut and may have sections remaining in roasts and chops. The sirloin is the section of loin closest to the back of the pig and contains more bone than the other sections of loin. Sirloin roast, tenderloin, button ribs, sirloin chops, sirloin cutlets and steaks are obtained from the sirloin. SHOULDER The top part of the shoulder is known as the blade or butt shoulder. It is considered to be a better cut than the arm or picnic shoulder which is the bottom part of the shoulder and arm. The blade shoulder is tender and very flavorful and it is usually recommended that it be cooked with a moist heat method although steaks cut from the blade roast can be grilled and roasts roasted. Cuts from the blade are the Boston butt roast (also known as blade roast), blade steaks and cubes. The picnic or arm shoulder is a more economical cut of meat than the blade/butt shoulder as it contains more fat but it is very juicy and of course fat can be trimmed. Sometimes the meat from the picnic/arm shoulder is cured and smoked into a picnic ham. Picnic roasts, arm steaks and ground pork are also obtained from this part of the pig. Although many say that the arm/picnic shoulder makes for better cue (if not cooking the whole hog), due to its odd shape on the grill, many barbecue restaurants choose to make their barbecue out of Boston butt roasts because they can fit more neatly on the grill. Some restaurants opt to use the whole shoulder and arm. SIDE/BELLY The side rib contains the spareribs with at least eleven rib bones. If you remove the brisket bone you have St. Louis style ribs. Ribs can be baked, grilled or broiled. After you remove the spareribs, the remaining meat is considered the side pork. This is where bacon and salt pork come from. Bacon is cured and smoked, salt pork is cured but sold fresh and plain side pork can be bought which is neither cured or smoked. Side pork can also be used as seasoning in vegetables and sauces. By Amanda Brooks

5 5 NCBS Pig Tales January 2017 PAGE 5 TIPS FROM THE PIT MASTERS A warm grill is easier to clean. Use a wire brush. Always remove ashes after the grill has cooled. Removing ashes will prevent corrosion in the bottom of the grill and its early demise. Hot coals are barely covered with a gray ash. Medium coals glow through the layer of gray ash. Low coals are covered with a thick layer of gray ash. Know your fire. When grilling thicker cuts of meat on a gas grill, light one side of the unit and place the meat over a drip pan on the other side. If using wooden skewers for shish kebob, soak skewers in water for 30 minutes before using to prevent burning while grilling. If your fire is too hot, shut the dampers, mist with water, raise the cooking grill and close the cover or lid to reduce the amount of oxygen available. Porterhouse Steaks on Grill Photo Courtesy of PDphoto.org To cook with direct heat, evenly distribute coals over the bottom of the grill. To cook with indirect heat, move coals to one side and place a foil drip pan under the meat in the middle area between the coals. The indirect cooking method is slower and better for thick or large pieces of meat. Do not turn meat with a fork, turn with tongs or a spatula to prevent juices from escaping. To prevent meat rimmed with fat from curling, slice through the fat to the meat at one inch intervals. As a rule of thumb, it generally takes 30 to 45 minutes for charcoal to obtain the proper gray ash desired to start cooking. Charcoal is ready for grilling when it is more than 80 percent ashed over. Dry wood burns faster than green wood. Hickory burns twice as fast as oak. Apple, peach and pecan wood imparts a sweeter smoke. After cleaning and before cooking, coat the grill rack with olive oil or spray with non stick cooking spray before using. Marinating or a rub before cooking greatly enhances the flavor of any meat. After Always wash hands, countertops, cutting boards, knives and transporting utensils used in preparing any kind of raw meat before they come in contact with other raw or uncooked foods. This is particularly true of chicken and pork but should be adhered to with beef as well. applying marinade or rub, let meat stand at room temperature for up to 15 minutes or marinate in refrigerator covered for up to 24 hours. Marinade or rub can be stored in an airtight container in a cool place. Cleanliness may not be next to godliness but it certainly is the rule when cooking raw meats indoors or out. Never use containers that contained raw meat to receive cooked meat. Wash everything you use after each use. An ounce of prevention is worth a pound of cure. If you are going to serve leftover marinade with your cooked meat, be sure to boil the marinade to kill any microorganisms before serving. Some Advocate raising the smoker to 300 degrees Fahrenheit before placing meat on grill to sear meat, then reducing temperature for cooking to degrees Fahrenheit. Others advocate not permitting the cooking temperature to exceed 220

6 6 NCBS Pig Tales January 2017 PAGE 6 TIPS FROM THE PIT MASTERS (Cont.) degrees Fahrenheit for the first two hours of cooking. Some advocate cooking at degrees Fahrenheit, others advocate a constant 225 degree Fahrenheit while others advocate cooking at degrees Fahrenheit. This is largely a matter of choice and knowing your fire. Of course if you cook at a lower temperature, you will have to cook a bit longer. All agree that the internal temperature of 170 degrees Fahrenheit must be reached regardless of cooking temperature or cooking time. If your marinade or sauce does not contain sugar, you should apply to meat about every 45 minutes to an hour. This will prevent dryness during grilling or smoking. If your barbecue marinade, rub or sauce contains sugar, do not apply until you are at the last few minutes of grilling as the sugar will caramelize and cause black charred spots that most guest will not find attractive and they do not enhance the flavor of the meat. Pork Ribs in Cooker Photo Courtesy of NCBS Member Dale Duckworth When making your sauce, cook without cover to accelerate reduction and achieve the desired consistency. As a rule of thumb, steaks and chops should be basted after being turned for the last time or both sides during the last three minutes of grilling. Chicken should be based during the last 10 minutes of grilling, turning only once. To tenderize ribs, pierce both sides of ribs between rib bones with meat fork before applying marinade or rub of choice. The ribs are done when the meat starts to pull away from the bone. To apply rub to ribs, remove the membrane from the backside of the ribs. Rub both sides of ribs with your rub of choice, shake off excess. In addition to the flavors imparted by the wood of choice, fresh herbs such as bay leaves, marjoram, rosemary, thyme, oregano and sage may be moistened with water and sprinkled over the hot coals to impart additional flavors to the meat.

7 7 NCBS Pig Tales January 2017 PAGE 7 WINE AND CUE PAIRINGS Your friends and neighbors might look at you funny for a minute, but if you ve never tried wine with your barbecue, I encourage you to go for it. In fact, I dare you. You might just find a heavenly (or a sinfully good) combination. Margo Knight Metzger P u b l i c R e l a t i o n s Manager with Visit- NC Tourism If one researches wine pairings with Pork BBQ, one will first get 30 or more d e f i n i t i o n s o f barbecuing, grilling, and smoking. Once pass that hurdle, one is apt to fine wine NC Cabernet Sauvignon grapes suggestions for pairings with every part of everything that goes on a BBQ sandwich, BBQ plate in every part of the country. These suggestions come from wine experts and want to be wine experts. My suggestion is pick wines you like to drink and pair them with the type of BBQ you like to eat until you find a pairing that appeals to your palate. To narrow your search, the following is a short list of my favorites: Cabernet Sauvignon, Zinfandel, Malbec, Cote d Rhone, Cabernet Beaujolais, Pinot Noir, Petite Sirah, Riesling and a dry Champaign. Cheers! Jim Early 2000 East Dixon Blvd Shelby NC

8 8 NCBS Pig Tales January 2017 PAGE 8 APPETIZERS FOR THE BOWL GAMES Bacon-Wrapped Jalapeno Poppers Smoked Salmon, Horseradish and Cress Toasts Total Time: 10 min ~ Yield: 50 Servings 25 fresh jalapeno peppers ounces cream cheese 2 cups shredded cheddar cheese 2 (16 ounce) packages bacon 1. Cut stems off of peppers and cut them all in half longways. 2. Remove seeds from peppers. 3. Fill each pepper with cream cheese and sprinkle cheddar cheese on top. 4. Wrap 1/2 slice of bacon around each pepper half. 5. Place on baking sheets and place in 450 oven for 10 to 15 minutes or until bacon is fully cooked. 6. Remove and serve when cooled. Recipe courtesy By AZRoxy63 Photo by CandyTX If you have a favorite Super Bowl party recipe, please share! ½ teaspoon creamed horseradish ½ small tub crème fraîche 1 small pinch sea salt 1 small pinch freshly ground black pepper 1 squeeze lemon juice 1 loaf ciabatta 1. Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. 2. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. 3. Taste to check if it s hot enough. extra virgin olive oil 300 g smoked salmon, from sustainable sources, ask your fishmonger ½ punnet cress extra virgin olive oil 1 squeeze lemon juice

9 9 NCBS Pig Tales January 2017 PAGE 9 APPETIZERS FOR THE BOWL GAMES (Cont.) 4. Cut a loaf of ciabatta into 1cm thick slices 5. Toast or griddle them then drizzle over a little extra virgin olive oil. 6. Top with waves of smoked salmon (a 300g pack is perfect here) 7. Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. 8. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Bacon Wrapped Scallops Recipe by MizzNezz Total Time: 32mins Yield: 40 appetizers 2 lbs bacon (regular sliced, not thick) 2 lbs sea scallops (if very large, cut in half) 3 tablespoons butter 1 tablespoon minced garlic 1 3 cup chicken broth 1. Cut bacon strips in half. 2. Wrap a piece of bacon around each scallop; secure with toothpick. 3. Arrange the wrapped scallops on a baking sheet. 4. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. 5. In small skillet, melt butter; add garlic and saute 1 minute,. 6. Add broth and bring to a boil. 7. Cook 2 minutes. 8. Place scallops in large bowl; pour broth over, Gently toss to coat Crab and Artichoke Dip Total Time: 50 min ~ Yield: 6 Servings 2 cups chopped shallots 1/2 cup chopped garlic 2 tablespoons olive oil 8 ounces chopped artichoke hearts 8 ounces Dungeness crab meat 1. Preheat oven to 375 degrees F. 2. Sauté shallots and garlic in olive oil until caramelized. 3. Add the artichokes and crab, and sauté. 4. Add spinach, cream, crushed red pepper, tomatoes, and Boursin cheese. Stir. 5. Let it simmer then puree mixture. 6. Place in casserole dishes and top with bread crumbs. 7. Bake for 7 minutes. Recipe courtesy of La Quinta Resort, Palm Springs, CA 2016 Television Food Network, G.P. All Rights Reserved. 4 cups spinach 1 cup heavy cream 1 teaspoon crushed red pepper 1/2 cup diced tomatoes 1 cup Boursin cheese 1 cup bread crumbs

10 10 NCBS Pig Tales January 2017 PAGE 10 APPETIZERS FOR THE BOWL GAMES (Cont.) Almost-Famous Bloomin' Onion Total Time: 1 hr ~ Yield: 4 servings 2 tablespoons mayonnaise 2 tablespoons sour cream 1 1/2 teaspoons ketchup 1/2 teaspoon Worcestershire sauce 1 tablespoon drained horseradish 1/4 teaspoon paprika Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 large sweet onion, such as Vidalia (about 1 pound) 2 1/2 cups all-purpose flour 1 teaspoon cayenne pepper 2 tablespoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin Freshly ground black pepper 2 large eggs 1 cup whole milk 1 gallon soy or corn oil Kosher salt See below how to slice a Bloomin' Onion 1. Combine all of the dip ingredients in a bowl, cover and refrigerate. 2. Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water. 3. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour. 4. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil. 5. Heat the oil in a large deep pot over mediumhigh heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with a dip. How to Slice a Bloomin' Onion 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

11 11 NCBS Pig Tales January 2017 PAGE 11 APPETIZERS FOR THE BOWL GAMES (Cont.) 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces. Photograph by Kate Mathis Recipe courtesy of Food Network Magazine Television Food Network, G.P. All Rights Reserved. Baked Mac and Cheese Bites Makes 48 bites ~ Time: 1 hour 30 minutes 1 pound small elbow pasta 3 tablespoons unsalted butter 1 small onion, minced 2 garlic cloves, minced ¼ cup all-purpose flour 2½ cups whole milk ¼ teaspoon cayenne pepper (optional) Salt and freshly ground black pepper 2 cups grated white cheddar cheese 2 cups grated yellow cheddar cheese, divided 1. Preheat the oven to 375 F. Grease two minimuffin pans with nonstick cooking spray. 2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain. 3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 4. Sprinkle the flour into the pot and stir to combine. Cook for two minutes, stirring constantly. 5. Add the milk and whisk well to combine. Bring the mixture to a simmer over mediumlow heat, stirring occasionally. 6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted. 7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans. 8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes. 9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the fridge for up to two days. PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

12 12 NCBS Pig Tales January 2017 PAGE 12 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919)

13 13 NCBS Pig Tales January 2017 PAGE 13 SPONSORS OF NCBS STEP UP FOR SOLDIERS Upcoming Events Cotsco Special Benefiting Step Up Through - Saturday, December 31, 2016 Brunswick River Walk at Belville

14 14 NCBS Pig Tales January 2017 PAGE 14 VERY PRICEY EATS While doing updates on my research on pricy hams I decided to see what other tasty morsels are available to the rich and famous. If you are a rock/movie star, just signed a max contract in your sport, or won the lottery and have an adventurous palate I have just the meal(s) for you. Morning coffee: Black Ivory of course. This rich velvety morning brew is the world s most expensive coffee. Produced in the Thailand Golden Triangle the coffee beans are fed to elephants, allowed to ferment in their gut, pass, harvested, cleaned, and then roasted. This very extensive process produces a cup of Joe that sells for about $50 per cup. Who thought of this idea you ask-- entrepreneur Blake Dinkin. I am not sure I want Blake to make me a Belgium waffle. Do you take Sugar? How about Saffron? A pound of dry saffron requires 50,000 to 75,000 flowers. Think an entire football field of these little beauties. Add in labor and you have a sweetener that sells for $500 per to $5,000 per pound. Two spoonfuls or make it one? And to top off your brew a splash of cream. No. No. Not Coffee Mate. You must have Adult Milk produced by a Tokyo Dairy. It sells for about $30 per pint. This milk is taken from resident cows once a week at dawn when it supposedly contains a high level of anxiety-reducing melatonin. Don t you know these cows look forward to bout to bust Friday. TGIF has real meaning for these lady bovines. Now for breakfast: How about an omelet from Le Parker Meridien Restaurant in New York. Ten ounces of Sevruga Caviar, a whole lobster and six eggs? A steal at $1,000 or you can make it at home for $700. What a way to start a day and not counting plane fare we ve only dropped about $1,500. After a morning playing polo it is time for lunch. If we were in Berkshire we could grab a sandwich at Cliveden. The special for the day is the Platinum Club Sandwich containing chicken (poulet de Bresse), ham, hardboiled quail s eggs and white truffles. It s a tasty snack for only $200 and not available at Subway. For a kicking side try Pule. This Serbian delicacy is a smoky cheese made from the milk of 100 Celebrated donkeys who live on a Reserve outside of Belgrade. Jusssst a bit higher than Brie it sells for about $1,600 per pound. I m not sure what a Celebrated donkey is, but if I were a donkey and getting $1,600 a pound for my milk I would celebrate too. Ah, the beverage to go with this yummy respite, it must be the most expensive beer sold in America. And the winner is Samuel Adams Utopia. Released every two years, each batch of this delicious brewski is aged in sherry, brandy, cognac, bourbon and scotch casks for 18 years. This malted miracle is priced at $150 per bottle. Pickup a 6-pack to go. After a wee nap, hop in your new Porsche S p y d e r ($929,000.00) and cruise over to the beach and soak up some beams. Then home to dinner. Your personal chef has prepared a feast. His choice of appetizer - Almas Iranian Caviar. Beluga Caviar comes from a fish over 100 years old and costs a smidge over $5000 per kilo. Knowing you are a meat and potatoes man he has fixed your favorite - fillet of beef coming from pampered Japanese Wagyu cows - the pinnacle of the world s most expensive beef. Two hundred grams cost more than $100. This marbled delight is accompanied by French La Bonnotte potatoes ($340 per

15 15 NCBS Pig Tales January 2017 PAGE 15 VERY PRICEY EATS (Cont.) kilogram), white truffles ($1350- $2700 per pound). What wine to drink? May I suggest the King of red wines, a f i n e C a b e r n e t Sauvignon very moderately priced like 2009 Grace Family Vineyards ($700-$800 per bottle). A bottle of 1992 Screaming Eagle Cab ($500,000) would cost more than ½ the price of your new Porsche. That s just a bit much don t you think. And at last we get to the good part-dessert. Have your chef prepare a sundae like the one served at Serendipity 3 in Upper East Side of Manhattan. This decadent offering is listed in the Guinness Book of World Records as the most expensive dessert on the planet. It s made of 5 scoops of Tahitian vanilla bean ice cream, Madagascar vanilla, 23K edible gold leaf and topped with one of the most expensive chocolates in the world, Amedei Porceleana. Priced at a mere $1,000 per serving it is the perfect end to a perfect day. I don t know what this dessert does for you on your next MRI. What the heck! Enjoy and Bon Appétit! ~ Jim Early RESTAURANT NEWS Burger Giant McDonald s opened its new headquarters last week in one of Chicago s prime dining areas - the West Loop. When asked how McDonald s planned to fill the first floor of its new home, CEO Steve Easterbrook shared it would be a restaurant concept of some sort. When pressed for particulars, he did not say it would be a McDonald s. Is McDonald s getting ready to launch a new brand? BBQ? Other big news recently is that Amazon is testing a new form of service called Just Walk Out. The customer takes a sandwich or other food item and exits the establishment without interacting at all with a person. This concept is dove-tailing with Amazon s first quick-service food service establishment called Amazon Go. Where does honesty and a cash register fit in this Just Walk Out plan? Another food industry giant, Pizza Hut is trying an attempt at frictionless service in the United Kingdom. This concept provides select customers with a sticker that is affixed to the customer s skin. Customer orders a pie by taking a picture of the tat with a smart phone. An app translates the photo into an order. Customer just waits for the doorbell to ring. I guess the next step is to teach a drone to ring a doorbell. Excerpts from Peter Romeo's Reality Check

16 16...FOR ALL THE 17 MARBLES

17 18 NCBS Pig Tales January 2017 PAGE 18 CLASSIC NEW YEAR S DINNER MENU Bloody Mary Shrimp Cocktail TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails. Recipe courtesy of Rachael Ray 2016 Television Food Network, G.P. All Rights Reserved. Asparagus Soup Total Time:10 ~ Yield:4 servings 1 lemon, juiced, plus lemon wedges for garnish 2 tablespoons Worcestershire, eyeball it 16 jumbo shrimp, cooked and cleaned 2 teaspoons hot sauce, eyeball it Salt 1 (28-ounce) can chunky style crushed tomatoes 2 tablespoons horseradish Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve. 2 ribs celery, finely chopped 4 shots ice cold vodka 1 teaspoon ground black pepper Total Time:1 hr Yield:8 to 12 servings 3 pounds fresh asparagus, rinsed 8 cups chicken stock 4 tablespoons unsalted butter 1 cup minced shallots 1 cup minced leeks, whites only, well rinsed 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/2 cup heavy cream 1/4 cup finely grated Parmesan, garnish

18 19 NCBS Pig Tales January 2017 PAGE 19 COLONEL S CUPBOARD (Cont.) Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces. In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock. Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes. Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally. To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Recipe courtesy of Emeril Lagasse, 2003 Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing Yield: About 11 cups Salad 5 ounces of mixed gourmet/spring greens 1 pear (such as d'anjou), cored and chopped (to equal about 1¼ cups) (see note) 1 cup glazed, candied pecans (see note) ⅔ cup dried cherries (or cherry-flavored Craisins) 4 ounces crumbled goat cheese Dressing 2 tablespoons balsamic vinegar 1½ tablespoons pure maple syrup 1 tablespoon olive oil ½ teaspoon smooth Dijon mustard a pinch (about 1/16 teaspoon) kosher salt 1. Place greens in a large serving bowl (or divide it among individual salad plates). 2. Sprinkle pears, pecans, cherries, and goat cheese over top of greens. 3. For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.

19 20 NCBS Pig Tales January 2017 PAGE 20 COLONEL S CUPBOARD (Cont.) 4. Dress salad just before serving, or pass the dressing at the table. Notes: Pears: Firmer pears work best for this recipe. D'Anjou is our top choice, but feel free to sub in your favorite variety, or whatever looks most wonderfully flavorful and juicy at your market. Candied pecans: We definitely recommend using our super-easy recipe for 5-Minute, 4-Ingredient Candied Pecans. They add just the right amount of sweetness without going overboard on the sugar or adding corn syrup, butter, or other less-healthy ingredients. Alternately, if you use purchased candied pecans, be sure to read the ingredient lists and nutrition labels to find the best possible option. Make-ahead tips: The dressing can be made a day or two in advance and kept, covered, in the refrigerator. If you're planning on making your own candied pecans (using our recipe), those can also be made in advance. For a little extra time-savings, look for already-crumbled goat cheese (which is also a bit less messy), rather than the little 4-ounce logs that you'll need to crumble yourself. Serving tips: This salad is literally loaded with toppings. Feel free to tweak the exact proportions to suit your family's tastes. Also, if you're going to serve the salad buffet-style and want to pre-dress it, it's important to add the dressing just prior to serving, so the greens don't wilt upon standing too long. Also, when pre-dressing the salad, you may want to reserve some of the dressing and offer it at the side, as some people prefer their salads more lightly dressed than others. Recipe by Two Healthy Kitchens at Sorbet / Lime Lobster Colorado Ready In: 40 minutes 4 (8 ounce) beef tenderloin filets salt and pepper to taste 1/2 teaspoon garlic powder 4 slices bacon 1/2 cup butter, divided 1 teaspoon OLD BAY(R) Seasoning 8 ounces lobster tail, cleaned and chopped 1. Set oven to Broil at 500 degrees F. 2. Sprinkle tenderloins all over with salt, pepper, and garlic powder. 3. Wrap each filet with bacon, and secure with a toothpick. 4. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare. 5. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay (R) seasoning. 6. Stir in chopped lobster meat, and cook until done.

20 21 NCBS Pig Tales January 2017 PAGE 21 COLONEL S CUPBOARD (Cont.) 7. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to very lightly brown. 8. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. 9. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay (R) seasoning. Recipe By: Tina Nicotera ALL RIGHTS RESERVED 2016 Allrecipes.com ADDITIONAL SIDES: Stuffed Baked Potato Lemon Parsley Green Beans Corn on the Cob with Butter Dill Sauce Bread / Crusty Rolls Prep time: 35 m Cook time: 10 m Ready In: 5 h Tiramisu II 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/4 cup strong brewed coffee, room temp 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder 1. In a medium saucepan, whisk together egg yolks and sugar until well blended. 2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. 3. Boil gently for 1 minute, remove from heat and allow to cool slightly. 4. Cover tightly and chill in refrigerator 1 hour. 5. In a medium bowl, beat cream with vanilla until stiff peaks form. 6. Whisk mascarpone into yolk mixture until smooth. 7. In a small bowl, combine coffee and rum. 8. Split ladyfingers in half lengthwise and drizzle with coffee mixture. 9. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. 10. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Recipe By: Christine ALL RIGHTS RESERVED 2016 Allrecipes.com BEVERAGE SUGGESTIONS: Appetizers ~ Champagne Soup ~ Champagne Salad ~ Chardonnay / Sauvignon Blanc / Riesling Entrée ~ Chardonnay / Cabernet Sauvignon Dessert ~ Champagne

21 22 NCBS Pig Tales January 2017 PAGE 22 COLONEL S CUPBOARD (Cont.) SOUTHERN GOOD LUCK NEW YEAR S MEAL The new year s meal is supposed to bring good health, good luck, good fortune and good times with family and friends. Collards represent money, black-eyed peas; good luck, and hog jowl; good fortune. Yellow corn bread cooked in a black iron skillet represents gold. The following recipes represent a typical southern new year s meal: Oysters Wrapped in Bacon 5. Serve the cooked hog jowl slices while warm. Recipe and photo from Steve Gordon of Taste of Southern Wrap oysters in 1/2 slice of bacon and fasten each with a toothpick. Grill in the broiler or bake at 425 degrees F until the bacon is crisp. To make the oysters even more attractive, replace the toothpicks with decorative cocktail sticks and serve. Recipe from Henry s of Charleston, SC See Doin the Charleston by Molly Heady Sillers Hog Jowl Bacon 1 lb. Hog Jowl, smoked and cured 1. Heat a skillet to just below Medium heat on your stove top. 2. Place the slices of jowl in the warm skillet. 3. Turn jowl slices as needed, to prevent burning, and cook until fat is translucent and browned. 4. Remove from the pan, place on paper towels and drain. 3 tablespoons bacon dripping 1 bell pepper, chopped fine Hog s jowl, cut in 1/2 inch squares 2 cups cow peas 1/2 teaspoon salt Hopping John 1. Cover cow peas with water and soak overnight. 2. Drain 3. To the peas, add the onion, bell pepper, bacon drippings, hog s jowl and salt. 4. Cover with water and simmer for about 40 minutes or until peas are tender. 5. Add the hot rice while stirring, and simmer only long enough to combine flavors. Recipe from Magnolia Gardens of Charleston, SC See Doin the Charleston by Molly Heady Sillers Photo courtesy of 1 onion, chopped fine 2 cups cooked rice

22 23 NCBS Pig Tales January 2017 PAGE 23 COLONEL S CUPBOARD (Cont.) Low Country Collard Greens Time: 45 minutes Yield: 12 servings 12 slices bacon 1 sweet onion, julienned 1 bunch collard greens, washed thoroughly 2 Tbsp. Tabasco 2 oz. vinegar 1. Dice bacon and brown in pot. 2. Add julienned onion and sauté in bacon grease until tender. 3. Add greens and cover with water. 4. Add remaining ingredients and simmer until tender. Adjust seasoning Recipe from 82 Queen s 10th Anniversary Book Grandma s Sweet Potato Pudding 4 cups grated raw sweet potatoes 1 1/2 cups sugar 1/3 cup sugar 1 tsp. black pepper Salt to taste 3/4 stick butter, melted 2 eggs 1 tsp. cinnamon 1 tsp. nutmeg 1 lemon, grated rind and juice Dash salt 1. Scald potatoes with 4 cups boiling water for 5 minutes, drain. 2. Mix all ingredients. 3. Pour into 8 x 8 inch baking dish. Bake at 350 degrees F for 1 1/2 hours. Recipe from Let Us Keep The Feast in Historic Beaufort by the St. Paul s Episcopal Church Women Beaufort, NC Note: Other sides might include deviled eggs, corn on the cob and fried green tomatoes Crackling Cornbread 1 cup stone ground cornmeal 1 cup unbleached all-purpose flour 1/3 cup granulated sugar 2 1/2 tsp. baking powder 1. Mix dry ingredients together in a bowl. 2. Stir in buttermilk, crackling, butter and egg. 3. Mix gently. 4. Pour batter into a greased 9-inch square pan and bake in preheated oven for 25 minutes or until done. 5. Do knife test. 6. Serve hot with butter and honey. Recipe from Sudie Clark See Sharing Our Best by The Grady Family Thanks to Steve and Gerri Grady 6 Tbsp. sweet butter, melted 1/4 tsp. salt Cup buttermilk 1 cup diced crackling 1 egg, slightly beaten

23 24 NCBS Pig Tales January 2017 PAGE 24 COLONEL S CUPBOARD (Cont.) Banana Pudding 3/4 cup sugar 1/3 cup all-purpose flour Dash of salt 4 eggs, separated at 5 or 6 medium size room temperature fully ripe bananas 1. Combine 1/2 cup sugar, flour and salt in top of double boiler. 2. Stir in egg yolks and milk. Blend well. 3. Cook, uncovered, over boiling water, stirring constantly until thickened. 4. Reduce heat and cook, stirring occasionally for 5 minutes. 5. Remove from heat and add vanilla. 6. Spread small amount of pudding on bottom of 1 1/2 quart casserole dish. 7. Cover with layer of vanilla wafers. 8. Top with layer of sliced bananas. 9. Pour 1/3 cup of pudding over bananas. 10. Continue for 3 layers, ending with pudding. 11. Beat egg whites until stiff, but not dry. 12. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. 13. Spread over entire surface, scaling edges well. 14. Bake in a 400 degree F oven for 5 minutes or until nicely browned. 15. Cool and serve. Recipe from Aunt Sadie See Sharing Our Best by The Grady Family Thanks to Steve and Gerri Grady 2 cups milk 1 tsp. vanilla extract 1 box vanilla wafers (about 40 wafers) Thoughts for the Day Don t measure your life by the number of breaths you take instead measure your life by the moments that take your breath away. Anonymous Don t be afraid your life will end, be afraid that it will never begin. Anonymous We have all toiled beneath the same sun, and looked in wonderment at the same moon, and we will weep when it is all done, because it was all done... too soon. Jim Early (Paraphrased from an old Neil Diamond song) The Circus: I visited one side show, then another, hoping to see everything on the midway: The rubber lady, the cobra charmer, the sword swallower, the five-legged calf; The biggest, the smallest, the longest, the tallest. Time meant nothing to me until I reached the big tent. The three rings were bare empty of clowns, acrobats, trick horses. Only the heavy hoof beats in my chest broke the silence. Foolishly, I had traded the side shows for the main attraction, and the circus would be gone in the morning. Unknown DON T MISS THE CIRCUS!

24 25 NCBS Pig Tales January 2017 PAGE 25 SPONSORS OF NCBS Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones 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

25 26 NCBS Pig Tales January 2017 PAGE 26 SPONSORS OF NCBS 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 The Angel Foundation Assisting The North Carolina Barbecue Society in its support of Step Up For Soldiers.

26 27 NCBS Pig Tales January 2017 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. Herb s Pit Bar-B-Que U.S. Hwy 64 Murphy, NC Ph: (828) S. Scales St. ~ Reidsville, NC Ph: (336) ~ We are the largest producer of beer and wine events in North America. Let us know how we can work with you and your team towards mutual success Clipper Mill Rd. Baltimore, MD Ph:

27 28 NCBS Pig Tales January 2017 PAGE 28 SPONSORS OF NCBS

28 29 NCBS Pig Tales January 2017 PAGE 29 SPONSORS OF NCBS 5229 Market Street Hwy 132 & US 17 Wilmington, NC, US, Phone: (910) 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 30 NCBS Pig Tales January 2017 PAGE 30 SPONSORS OF NCBS FRIENDS OF NCBS New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information.

30 31 NCBS Pig Tales January 2017 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 - Web Host & Photographer Columnists Jim Early All rights reserved, The North Carolina Barbecue Society 2017 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 Mary E. Lindsey.....Suwanee, GA Rick Hollowell Greensboro, NC Steve Grady......Dudley, NC Debbie Bridges-Webb... Shelby, NC Samuel Jones.....Ayden, NC Bryan Mosher Holly Springs, NC John Garber....Greensboro, NC Ben Thompson...Raleigh, NC

31 32 R. H. Barringer Distributing Co. Inc. Winston-Salem, NC