8th ANNUAL COASTAL NCBS BBQ BOOT CAMP

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NCBS PIG TALES October 2017 8th ANNUAL COASTAL NCBS BBQ BOOT CAMP SEPTEMBER 29-30, 2017 Give a NCBS

Gift that the recipient will long remember. Inside This Issue.

1 NCBS PIG TALES October th ANNUAL COASTAL NCBS BBQ BOOT CAMP SEPTEMBER 29-30, 2017 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 COASTAL NCBS BBQ BOOT CAMP 3-13 NCBS SPONSORS CENTERFOLD COASTAL BOOT CAMP GALLERY MORE NCBS SPONSORS 24-30

NCBS Pig Tales October 2017 PAGE 3 2017 COASTAL NCBS BBQ BOOT CAMP I always pray for good weather for our camps.

Having a camp at Wilmington during hurricane season is always a challenge.

I was afraid the storm, though offshore, might slow down or stall and we would Campers checked in at 2 pm, signed their releases and picked up their

Each bag contained a red Hanes beefy T- shirt with the N C B S l o g o embroidered on it and a really nice black chef s apron also embroidered with

catch the outer bands and have a very wet camp.

cooking, which has to be done outdoors. My prayers were answered!

3 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP I always pray for good weather for our camps. I admit, I do a bit more praying for our W i l m i n g to n camps. This year was no different. Having a camp at Wilmington during hurricane season is always a challenge. This year with Maria traveling up the East coast the week before our camp, my prayers increased daily. I was afraid the storm, though offshore, might slow down or stall and we would Campers checked in at 2 pm, signed their releases and picked up their black tote bags with NCBS embroidered on the side. Each bag contained a red Hanes beefy T- shirt with the N C B S l o g o embroidered on it and a really nice black chef s apron also embroidered with our logo. Each camper also received copies of recipes from prior camps, as well as the recipes of the instructors at this camp. catch the outer bands and have a very wet camp. We have indoor facilities that will house the camp and its cooking classes, but will not permit the attendees to experience the smells of the meat cooking, which has to be done outdoors. My prayers were answered! Hurricane Maria moved up the coast the days before the camp and drug her rain bands with her. We had glorious weather. Once again our camp was setup Friday morning in dry conditions. Thank you, Lord for glorious weather all weekend. At 2:30 pm this writer gave the campers an overview of the NCBS Rules and Regulations for a cooking contest sanctioned by NCBS and judged by NCBS Certified BBQ Judges. Our rules are different from other BBQ entities, and in the opinion of this writer, much fairer to both cookers and judges. We were delighted to have Cam Productions, Inc. s Show Development & P r o g r a m Coordinator, Cyndi Schmidt and UNC- TV cameraman Bob

NCBS Pig Tales October 2017 PAGE 4 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.) Gunter with us at camp this weekend. This writer will be working with Cam Productions, Inc.

More info to be announced at a later date. Next, Pit Master Alan Nichols took center stage and taught the attendees how to build a good fire.

In his class, he teaches how to trim a brisket for b a c k y a r d cooking as well. Alan has been performing this feat for NCBS at our schools for the past four years.

This amazing cooker will cook about 12-15 briskets at a time to a g o l d e n b r o w n perfection. When you equip it with a Guru, you can control everything d i g i t a l l y.

Alan s second class of the day was how to prep and cook succulent pork ribs.

4 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) Gunter with us at camp this weekend. This writer will be working with Cam Productions, Inc. s Show Development & Producer, Mike Ousley, Cyndi, Bob and others on a 90 minute documentary for UNC-TV. Cyndi interviewed a number of attendees at camp and Bob was very busy with his camera. More info to be announced at a later date. Next, Pit Master Alan Nichols took center stage and taught the attendees how to build a good fire. Then he showed the attendees how to trim a beef brisket for competition cooking. Alan is a three time Master BBQ Judge and knows what the judges are looking for in competition cooking. In his class, he teaches how to trim a brisket for b a c k y a r d cooking as well. Alan has been performing this feat for NCBS at our schools for the past four years. He really knows how to trim, season and cook a brisket. Alan cooks the briskets on the wonderful competition model cooker provided to us by Backwoods Smoker. This amazing cooker will cook about briskets at a time to a g o l d e n b r o w n perfection. When you equip it with a Guru, you can control everything d i g i t a l l y. Alan can make that thing dance. As part of his brisket class, Alan taught the campers how to make a number of injections for brisket and pork in general and do a crutch. Alan s second class of the day was how to prep and cook succulent pork ribs. He taught the class how to peel the m e m b r a n e from the ribs, trim the ribs for competition cooking or leave the knuckles on for backyard cooking. Next he taught the class how to make some reeealy good rubs. Some of the rubs were c o m p l e x rubs and some were basic rubs. All were yummmmy. Alan is a perfectionist. When his ribs are finished cooking, he applies a secret sauce which he shared with the campers. He then glazes the ribs with a crème brulée torch. Nice finish. Alan also gave the campers a sample cooking log and instructions on how to make a log of their cooking efforts. Good stuff. O u r n e x t instructor was Donnie Boltz, C h e f a n d Proprietor of F i s h B i t e s restaurant in W i l m i n g t o n. Now there are places I like to eat if I am in the neighborhood. There are places I would drive a short distance to eat. Then there are a few places I would drive 100 miles to eat. Fish Bites is one of those places. Donnie grew up a few miles from his restaurant. He learned how to

NCBS Pig Tales October 2017 PAGE 5 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.

He prepare seafood from some of the best cooks on Masonboro sound.

Donnie knows how to do things with food that they do not teach in culinary school.

If it is fresher than Fish Bites daily menu, it is still swimming. He creates all of his recipes and teaches his chefs how to make them.

Donnie showed the campers how to shuck clams and had a camper try his hand at it.

5 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) Next Donnie brought out a large Yellow Fin tuna, head and tail off, and showed the attendees how to dress a large fish, including spooning. He prepare seafood from some of the best cooks on Masonboro sound. He was a commercial boat captain, a commercial fisherman and is a very creative cook. Donnie knows how to do things with food that they do not teach in culinary school. At his restaurant, he is blessed to have his own boats, his own fresh seafood market next door, and his own oyster beds. If it is fresher than Fish Bites daily menu, it is still swimming. He creates all of his recipes and teaches his chefs how to make them. For his part on our agenda, Donnie made his famous New England Style Clam chowder. Donnie showed the campers how to shuck clams and had a camper try his hand at it. Donnie shared his secret how to prep the clams to save all of the wonderful juices that flavor the chowder. Then the campers got to sample this delicious offering. Donnie makes this chowder several different ways d e p e n d i n g upon his mood and what is a v a i l a b l e. S o m e v e r s i o n s have alcohol, some do not. shared some of the tricks that make him famous for his tuna dishes. Then he made a Ponzu Sauce for the tuna which was served rare on s l i c e s o f cucumber with razor-thin slices of sweet onion. WOW! Donnie also taught the campers how to make a really good peel-and-eat shrimp dish and scratch-

NCBS Pig Tales October 2017 PAGE 6 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.) made Cocktail Sauce.

cream. From 7 pm to 8 pm we had our MIXER & COOK OUT. My friend, and favorite butcher, Otis Rucker ground us about 40 pounds of steak burger with his secret formula.

Pit Master Alan Nichols cooked these morsels inversely in the Backwoods Smoker for a bit and then they were placed on our new Big Green Egg to get the desired char and become what we

T h e Beauties were served with an assortment of potato chips and NCBS kitchen lead Bryan Mosher s baked beans.

Alex Polyachenko, our webmaster, once ate three.

6 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) made Cocktail Sauce. Last but not least, Donnie shared a Orange Jalapeno Reduction sauce that is delicious on pan seared or grilled scallops and fish, but can be used on chicken, veggies or your favorite ice cream. From 7 pm to 8 pm we had our MIXER & COOK OUT. My friend, and favorite butcher, Otis Rucker ground us about 40 pounds of steak burger with his secret formula. The NCBS kitchen team patted out ¾ lb. burgers that would fit on 5 inch buns. Pit Master Alan Nichols cooked these morsels inversely in the Backwoods Smoker for a bit and then they were placed on our new Big Green Egg to get the desired char and become what we call The Beauties. The campers added mayo, lettuce, tomatoes, onions, dill pickle chips, jalapenos slices and a n y o t h e r trimmings they d e s i r e d. T h e Beauties were served with an assortment of potato chips and NCBS kitchen lead Bryan Mosher s baked beans. Dessert was homemade apple cobbler from the BBQ House at O a k I s l a n d topped with vanilla ice cream. Believe it or not some ate two Beauties. Alex Polyachenko, our webmaster, once ate three. Amid moans and groans the campers waddled out to their seats to hear this writer give his Quality of Life Seminar - 14 STEPS TO BALANCE (THE SECRETS TO A GOOD LIFE) The final class of the day was Time with the Pit Masters. This hour is a time when the attendees can ask a panel of our Pit Masters any question they wish about BBQ, Cooking, Cookers, etc, etc, etc... Our panel this night was composed of Pit Master Sam Jones of The Skylight Inn in Ayden and Sam Jones Barbecue in Greenville; Pit Master Alan Nichols of Belews Creek and Pit Master Larry Cooper of Clemmons. This writer finally had to call time and end what had been a beautiful day of Good Food, Good Friends and GOOD TIMES!

NCBS Pig Tales October 2017 PAGE 7 2017 COASTAL

) The NCBS kitchen crew was back at camp at 6 am

The campers arrived at 7:45 am and enjoyed

they heard Pit Master Sam Jones tell how to cook

stories while his crew fired his cooker from

7 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) The NCBS kitchen crew was back at camp at 6 am to start breakfast. The campers arrived at 7:45 am and enjoyed steaming mugs of Dunkin Doughnuts coffee while they heard Pit Master Sam Jones tell how to cook a whole hog, Eastern NC style. Nobody does it better. Sam kept the attendees spell bound with his stories while his crew fired his cooker from their burn barrel. Mister pig was placed on the custom-built cooker, salted and the hood was closed. About 8:30 am, campers then made their way to the dining hall.

NCBS Pig Tales October 2017 PAGE 8 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.) Sam Jones BBQ 715 West Fire Tower Road Winterville, NC, 28590 (252) 689-7946 www.samjonesbbq.

They had huge scratch-made biscuits from The Bar- B-Que House at Oak Island made with the loving hands of my friend Taunya Allen and filled with mouth watering country ham from A. B. Vannoy Country Hams of Jefferson, NC.

The country ham biscuits and Alan s red-eye gravy were accompanied with this writer s homemade sausage gravy ladled over more biscuits.

Alan Nichols returned to the stage at 9 am to teach the campers how to cook pork shoulders L e x i n g t o n Style and make three t y p e s o f Lexington Style dips.

8 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) Sam Jones BBQ 715 West Fire Tower Road Winterville, NC, (252) A Southern breakfast had been laid out for the campers. They had huge scratch-made biscuits from The Bar- B-Que House at Oak Island made with the loving hands of my friend Taunya Allen and filled with mouth watering country ham from A. B. Vannoy Country Hams of Jefferson, NC. These hams are finished the old fashioned way, rubbed with sugar and salt, air-cured in ham barns on top of a mountain for more than eight months and then shipped directly to NCBS by UPS overnight. The country ham biscuits and Alan s red-eye gravy were accompanied with this writer s homemade sausage gravy ladled over more biscuits. Then there were homemade cinnamon rolls with lots of icing (thank you Taunya), bowls of fresh fruit, OJ and more coffee. MMMMMMUM. It was soooo good! Alan Nichols returned to the stage at 9 am to teach the campers how to cook pork shoulders L e x i n g t o n Style and make three t y p e s o f Lexington Style dips. Alan showed the campers the component parts of a pork shoulder (including the money meat). Alan then demonstrated the upper half of the shoulder (the Boston Butt) and the bottom half of the shoulder (the picnic ham). He taught the class how to cook each for competition or a backyard cook-out. Good job! At 10 am Chef Clay White of Chef Clay Private Catering in Pinehurst, NC (private Chef to the stars) took center stage and showed the attendees how to cut up a whole chicken the way a chef 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

NCBS Pig Tales October 2017 PAGE 9 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.) would prepare a bird.

NCBS staff m e m b e r s Larry Cooper and Donnie Brown assisted Chef Clay and cooked the chicken on our Big Green Egg while Chef Clay taught the class how to make Alabama

If it was not the best chicken this writer has ever eaten, I do not remember a better one. Simply Awesome!

Despite having just eaten a laaarge breakfast, the class went after the chicken samples like Vikings that had been at sea for months.

A few of the dishes included collard greens, stewed tomatoes, corn pudding, butter beans with ham hock, kitchen sink bean soup, jalapeno cornbread and baked apples with

9 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) would prepare a bird. Chef Clay then showed the campers how to make a good brine for the chicken and make the chicken into a t t r a c t i v e serving pieces for the plate. NCBS staff m e m b e r s Larry Cooper and Donnie Brown assisted Chef Clay and cooked the chicken on our Big Green Egg while Chef Clay taught the class how to make Alabama White Basting Sauce for the bird. The campers were then served one ounce servings of the birds with the sauce. If it was not the best chicken this writer has ever eaten, I do not remember a better one. Simply Awesome! Then Chef Clay taught the class how to make his BBQ Chicken Sauce Glaze. More delicious chicken! Despite having just eaten a laaarge breakfast, the class went after the chicken samples like Vikings that had been at sea for months. At about 11:15 am this writer did his schtick on how to make some of his good side dishes for BBQ. A few of the dishes included collard greens, stewed tomatoes, corn pudding, butter beans with ham hock, kitchen sink bean soup, jalapeno cornbread and baked apples with brown sugar, goodies and Makers Mark. Sam Jones took center stage again at about 11:55 am and taught the attendees how to make his Eastern NC vinegar based BBQ Sauce. Good stuff! Twelve o clock noon, the NCBS Staff rang the dinner bell. With the assistance of Chef Donnie Boltz and the NCBS kitchen staff, the attendees were treated to steaming bowls of Donnie s famous New England Style Clam chowder with homemade yeast rolls and honey butter, fresh garden salad and a d o z e n g r e a t dressings, sweeeeet tea and Taunya s mouth watering lemonade cake. NAP TIME.

NCBS Pig Tales October 2017 PAGE 10 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.

This is a wonderful dish that does not break the bank. Paired with Chef Clay s next offering - Pico de Gallo sauce and you have a match made in heaven.

Then Chef Clay s h o w e d t h e attendees how to break down a whole beef loin and make all the cuts and trim that most butchers do not do in your meat market.

After trimming and cutting the loin into steaks, Chef Clay had some beautiful filet mignons.

This magical concoction was s e r v e d o v e r perfectly cooked pieces of filet m i g n o n a n d presented to our campers.

and Bordelaise sauce proved to be irresistible and the attendees came back for seconds and thirds until it was all gone. It is hard to follow Chef Clay.

10 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) For his afternoon class, Chef Clay showed the class how to make a f a b u l o u s marinade for flank steak and make his Carne Asada Flank Steak. This is a wonderful dish that does not break the bank. Paired with Chef Clay s next offering - Pico de Gallo sauce and you have a match made in heaven. Again the campers got more samples. Then Chef Clay s h o w e d t h e attendees how to break down a whole beef loin and make all the cuts and trim that most butchers do not do in your meat market. Failure to do this has you paying $20+ dollars a pound for meat that should be stew beef. After trimming and cutting the loin into steaks, Chef Clay had some beautiful filet mignons. These scrumptious morsels were cooked on the Big Green Egg to medium rare. Chef Clay then taught the class how to make a (too good to swallow) Bordelaise Sauce. This magical concoction was s e r v e d o v e r perfectly cooked pieces of filet m i g n o n a n d presented to our campers. Though they had eaten a plowmen s breakfast, shortly followed by pieces of scrumptious chicken, a wonderful lunch and yummmmy pieces of flank steak, the filet mignon and Bordelaise sauce proved to be irresistible and the attendees came back for seconds and thirds until it was all gone. It is hard to follow Chef Clay. You know the members of the class are as full as ticks and would really like to just curl up and take a good nap. Nevertheless, this writer swung into the last cooking class of the day. I taught the campers how to make my award winning Brunswick Stew. In my humble opinion, it is the best in the world. That is not bragging. It is just a fact. And as Will Rogers said, If it s the truth, it ain t bragging. This stew requires about $300+ dollars worth of groceries, about 12 hours prep and cooking (with good help) and makes 43 quarts of the best Brunswick Stew you ever tasted. I shared the six page recipe and Taunya Allan made me

NCBS Pig Tales October 2017 PAGE 11 2017 COASTAL NCBS BBQ BOOT CAMP (Cont.) some samples of her stew for the campers to share.

My time concluded with how to make a really good banana pudding and Eastern NC Selzebulb (boiled custard).

We had a small break while the N C B S s t a f f setting up for the BBQ judging class. The class returned and we did a walk-through of a mock BBQ judging event.

The attendees first viewed the BBQ for appearance and were told what to look for in good cue. They s c o r e d f o r appearance.

About 4:15 pm we took a break for the campers to return to their lodging for that nap and to shower and dress for THE Feast at 6:30 pm. Promptly at 6:30 pm the Drinking Lamp was lit.

The attendees decked out in their summer attire gathered, mingled and introduced their guests to other campers and their guests.

11 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) some samples of her stew for the campers to share. Next I taught the campers to make my nationally acclaimed Jalapeno pimento cheese and served samples. My time concluded with how to make a really good banana pudding and Eastern NC Selzebulb (boiled custard). This custard served hot in a café mug with an ice tea spoon of homemade apple or peach brandy as a floater will warm the cockles of your heart on a blustery winter day. We had a small break while the N C B S s t a f f setting up for the BBQ judging class. The class returned and we did a walk-through of a mock BBQ judging event. The class had judging placemats, scoring sheets, pencils, etc... The Table Captains placed chopped Lexington Style BBQ on their place mats that had been sauced. The attendees first viewed the BBQ for appearance and were told what to look for in good cue. They s c o r e d f o r appearance. Next the attendees were told to taste the BBQ and score for tenderness. Then the attendees tasted again and scored for taste. The campers all did a good job with their task. About 4:15 pm we took a break for the campers to return to their lodging for that nap and to shower and dress for THE Feast at 6:30 pm. Promptly at 6:30 pm the Drinking Lamp was lit. We had several delicious wines from our sponsor Pernod Ricard USA, an assortment of Budweiser s best (another sponsor), an array of Coke products, sweet tea and bottled water. The attendees decked out in their summer attire gathered, mingled and introduced their guests to other campers and their guests. The banquet tables were loaded with all the wonderful food we had prepared for the past 18 hours, except the fish. It was a carnivores delight. This writer said the blessing before The Feast, as we do before every meal, and then the Warriors went through the buffet line first, followed by the 1st Responders and they were followed by the other attendees. This is a long honored tradition with NCBS. It is our way of saying thank you, first to God, and then to those who have sacrificed so much and those who put themselves in harm s way to protect us and so we can sleep good at night. The NCBS kitchen staff and our talented instructors presented the attendees with chopped Lexington-style BBQ and Lexington-style dip, melt-in-your-mouth beef brisket with au jus, a

NCBS Pig Tales October 2017 PAGE 12 2017 COASTAL NCBS

) whole-hog pulled Eastern-style with Sam Jones BBQ

baby new potatoes with a garlic butter & dill sauce,

pork belly b y M i l n e r s A m e r i c a n At 8 pm

diplomas and matching certificates as a NCBS Certified

As always, there was lots of clapping, cheering and

For just about all of the attendees, they were the

S o u t h e r n Restaurant in Winston-Salem, red

cobblers with vanilla ice cream, key lime pie and

Next we drew for some reeealy nice door prizes

Weber gave us lots of grilling gloves and equipment

12 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) whole-hog pulled Eastern-style with Sam Jones BBQ sauce, to-kill-for pork ribs, and delicious sides of baby new potatoes with a garlic butter & dill sauce, Baked beans with burnt ends and secrets, collards with pork belly b y M i l n e r s A m e r i c a n At 8 pm we awarded the campers their 18 hour cooking school diplomas and matching certificates as a NCBS Certified BBQ Judges. As always, there was lots of clapping, cheering and good natured teasing with this ceremony. For just about all of the attendees, they were the first in their family to graduate BBQ. S o u t h e r n Restaurant in Winston-Salem, red Lexington- S t y l e s l a w, Eastern NC-Style white slaw and baked apples with Makers Mark. And for dessert, Kimberly Early s homemade peach cobblers with vanilla ice cream, key lime pie and other sweet goodies. Next we drew for some reeealy nice door prizes provided by Weber and Budweiser. Weber gave us lots of grilling gloves and equipment including a Weber 22.5 grill with the attachments that allows one to check temperatures with their smart phone. Budweiser shared a number of nice prizes including framed mirrors. We also awarded lots of Pernod Ricard wines and a Chef s knife to the camper that traveled the farthest.

13 NCBS Pig Tales October 2017 PAGE COASTAL NCBS BBQ BOOT CAMP (Cont.) I have said it many times, Ringling Brothers may be The Greatest Show on Earth, but NCBS throws The Best Party on The Planet. My heartfelt thanks to all the instructors, NCBS staff, sponsors and the attendees who made this another successful NCBS event. May God bless you one and all. Jim Early

14 NCBS Pig Tales October 2017 PAGE 14 SPONSORS OF NCBS The Angel Foundation Assisting The North Carolina Barbecue Society in its support of Step Up For Soldiers. STEP UP FOR SOLDIERS Upcoming Events Combat Mud Run Saturday, April 15, 2017 ~ 7:00 am National Guard Armory

15 NCBS Pig Tales October 2017 PAGE 15 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919)

16 WELCOME TO WILMINGTON, NORTH CAROLINA THINGS TO DO WHILE AT CAMP!

17 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY

18 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY (Cont.)

19 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY (Cont.)

20 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY (Cont.)

21 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY (Cont.)

22 NCBS Pig Tales October 2017 PAGE COASTAL BOOT CAMP GALLERY (Cont.)

23 NCBS Pig Tales October 2017 PAGE 24 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

24 NCBS Pig Tales October 2017 PAGE 25 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC

25 NCBS Pig Tales October 2017 PAGE 26 SPONSORS OF NCBS Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones

26 NCBS Pig Tales October 2017 PAGE 27 SPONSORS OF NCBS 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 NCBS Pig Tales October 2017 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 October 2017 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 October 2017 PAGE 30 SPONSORS OF NCBS FRIENDS OF NCBS New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C

NCBS Pig Tales October 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

30 NCBS Pig Tales October 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 Social Media Director & 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 Chef Clay White....Pinehurst, NC 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 R. H. Barringer Distributing Co. Inc. Winston-Salem, NC

7th ANNUAL CARY BBQ CLASSIC

NCBS PIG TALES August 2016 7th ANNUAL CARY BBQ CLASSIC AUGUST 5-6, 2016 Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas, Valentine, Birthday, or simply I Love You Gift that the recipient