HAPPY THANKSGIVING FROM NCBS

Transcription

1 NCBS PIG TALES November 2016 HAPPY THANKSGIVING FROM NCBS FROM OUR HOUSE TO YOUR HOUSE 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... Four Ways to Cook Your Turkey 3-9 NCBS Member Wins Pernod Ricard Cooker NCBS Bulletin Board 15 Colonel s Cupboard A Kid and His Blanket 23

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3 3 NCBS Pig Tales November 2016 PAGE 3 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY A couple of weeks ago I acquired a new friend, Emily Neil of Fix.com. Emily offered to share a piece about cooking a turkey four (4) different way by grilling expert John Thomas along with illustrated pictures to go with each step from prepping the bird to gravy. Always wanting to be a student I asked Emily to send me the piece. I liked it. In the past, each November issue of NCBS Pig Tales has carried recipes about how to prep and cook a Thanksgiving Turkey shared by some of our Celebrity Pit Masters and Chefs. Some of these recipes may have been a stretch for some of our members who were recently inquiring how to start a fire. Sooooo I thought Emily s offering may fill a need for many of our members who would like easy to follow Turkey recipes with graphics. Thanks Emily and John. Happy Thanksgiving! For many people, the holidays mean a house full of family and a small kitchen putting out a lot of food. One problem never fails to arise in this scenario. Most houses only have one oven, so it becomes problematic and stressful to bake a turkey as well as all of the side dishes, breads, and pies that are also on the menu. The easy and fun solution is to grill or smoke your turkey outside! This not only provides you with a superior, great-tasting turkey, but also frees up your oven space and stove top, and gives you a great excuse to get out of the house while enjoying the crisp air with a cold beverage. STEPS TO PRODUCE A GREAT BIRD Dry Rub and Butter Injection: The best turkey dry rubs have a nice depth multiple savory flavors that complement the turkey. My favorite turkey dry rub mix includes two tablespoons each of hot dried red pepper flakes, dried parsley, fresh ground black pepper, kosher salt, and two teaspoons of garlic powder. Mix the ingredients together well. After the turkey is cleaned, generously apply the rub all over the skin of the turkey and place as much underneath the skin as you can.

4 4 NCBS Pig Tales November 2016 PAGE 4 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) STEPS TO PRODUCE A GREAT BIRD Let s face it: no matter how you cook a turkey, it has the potential to be a bit on the dry side, as compared to a big juicy beef steak, for example. The only way to ensure a completely juicy turkey is to use a butter injection. Food injection kits are available at most grocery stores and consist of big syringes with large needles, barrels and plungers. Melt one whole stick of salted butter and mix in one teaspoon of fresh, finely ground black pepper and one teaspoon of garlic powder. Draw the butter mixture up into the injection unit. Inject the butter mixture into the thickest part of the turkey breast and slowly withdraw the needle while carefully applying pressure to the plunger. Do this at least four or five times in each breast to ensure complete coverage. You can also repeat the process in the thickest area of each leg and thigh.

5 5 NCBS Pig Tales November 2016 PAGE 5 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) CHARCOAL GRILLING: Many of us have a simple, black, kettle-style charcoal grill. Luckily, this type of grill works perfectly, even for a big 20-pound turkey. Turkeys are large birds and must be cooked over indirect heat. This means the heat source should be away from the turkey and not directly under it. The easiest way to arrange this with a charcoal grill is to place charcoal on the left and right side of the kettle, but not the center. Underneath the cooking grate, in the center of the grill, place a large aluminum drip pan to catch the turkey drippings and to provide an area under the bird from which no direct heat will emanate. Place enough charcoal on each side to get the barbecue to around 400 degrees F. Position the turkey directly on the grilling grate above the drip pan and close the dome. If you have a really large wide bird place a sheet of aluminum foil underneath each of the turkey legs, as they will probably hang over the direct charcoal heat and burn a little. The foil will protect the turkey legs and wings from burning by refracting some of the heat. A turkey will take about one-and-a-half to two hours at this temperature, and by the end of the cook the grill should have only dropped to about 350 degrees F. If the grill temperature drops too quickly, add some additional charcoal during the cook to keep the heat going. The turkey will be finished when internal temperature is 165 degrees F. This applies to all cooking methods listed below as well.

6 6 NCBS Pig Tales November 2016 PAGE 6 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) GAS GRILLING: A three-burner gas grill works the best for grilling a turkey because the left and right burners can be used to provide heat, while the middle burner remains turned off. Most gas grills do not have enough room under the grilling grate to position an aluminum drip pan, so simply sit the turkey inside of the aluminum tin above the middle, inactive burner. Adjust the left- and right-side burners so the grill reaches a temperature of degrees F. If the turkey legs are hanging out of the aluminum tin, add a small piece of foil to protect the legs from the heat, as with the charcoal method. A turkey will take about oneand-a-half to two hours at this temperature range.

7 7 NCBS Pig Tales November 2016 PAGE 7 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) SMOKING A TURKEY: Smoking a turkey is an amazing experience. A turkey will take much longer to cook on a low-heat smoker, but the resulting pink smoke ring and corresponding mild taste of smokiness is priceless. There are many types of smokers with different cooking arrangements. Most smokers will allow for an indirect cooking process. Set up the smoker for a typical low-and-slow barbecue temperature of approximately 250 degrees F. Select a light smoke wood such as apple or cherry and place the wood chunks throughout the charcoal so an even mild smoke is distributed throughout the cook. On a multi-grate smoker, sit the turkey on the top grate and position an aluminum drip pan underneath it, on a bottom grate. Depending on your specific temperature for the cook, the turkey will take approximately minutes per pound.

8 8 NCBS Pig Tales November 2016 PAGE 8 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) ROTISSERIE TURKEY: A very nice, reasonably priced, rotisserie attachment is available for the typical charcoal kettle grill. The attachment is strong enough to handle a large turkey. The rotisserie provides a unique way to keep a turkey extra moist and flavorful by allowing the juices to rotate or roll around the turkey while it spins on the rotisserie spit. It is helpful to truss the turkey with cotton butcher s twine when using a rotisserie. Start with a long piece of twine about four to five feet long. At the center point of the twine, wrap it around the bottom of each drumstick twice, and pull tightly to bring the drumsticks into direct contact with each other. Flip the turkey over and wrap the twine around each wing, then flip the bird back over to tie the twine on top of the turkey breast. Different methods of trussing a turkey are acceptable; the goal is simply to keep the legs and wings from flopping around as the turkey rotates. Arrange charcoal on one side of the grill to achieve a heat of approximately 400 degrees F. Remove the grill grate and place an aluminum pan underneath the spot where the turkey will be rotating. Add the turkey securely to the rotisserie spit, then install the spit on the rotisserie attachment. Do not replace the grill grate, as you might need the extra room for the turkey to rotate without bumping into the grate. Counterweights can be attached to the end of the spit to keep smooth rotation. A turkey will take about one-and-a-half to two hours at this temperature and by the end of the cook the grill should have only dropped to about 350 degrees. If the grill temperature drops too quickly, add some additional charcoal during the cook to keep the heat going.

9 9 NCBS Pig Tales November 2016 PAGE 9 FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.) GRILLING GRAVY: No matter which turkey-grilling method you choose, be sure to save the drippings in the aluminum tin and use them to make gravy on the grill. Not only will this impress your family, it also provides a fantastic, unique grilled flavor while still keeping the stovetop free for other dishes. Once the turkey is done, remove the bird from the grill or smoker and cover it in aluminum foil to rest for about 20 minutes. Remove the aluminum tin, being careful not to spill any of the precious drippings. Add a few extra coals to the grill and rearrange them to the center. If you used a smoker, it s best to light your regular grill for this step. In a small bowl, combine about half a cup of all-purpose flour with half a cup of hot water and mix well. Drain the drippings from the aluminum pan into a saucepan and place the pan over direct heat on the grill grate. Slowly add in a few tablespoons at a time of the flour mix and stir until the gravy starts to simmer and the desired thickness is achieved. You don t have to use all of the flour mix; it will depend on the thickness and fat content of the collected drippings. Taste the gravy and add a little salt if needed. Once the gravy is as thick as you like it, remove the saucepan from the grill and place the gravy in a serving dish. When the turkey dry rub mentioned above is used, no additional spice is needed other than a little salt, depending on your preference. The gravy is spicy and richly flavored from the parsley, hot pepper, black pepper, and turkey drippings. Grilling or smoking a turkey is a fun way to create a unique holiday experience for your family and friends. Hanging out by the grill for a few hours while there is a packed house and a steamy kitchen has many advantages. Most importantly, however, the flavors rendered by a grill or smoker cannot be replicated by an indoor oven and will have your friends and family begging you to cook your grilled, butter-injected, holiday turkey for them every year. STEP UP FOR SOLDIERS Upcoming Events Support our Troops at Christmas/Packages from Home November 19, 2016 Garage Mahal 511 Clarendon Blvd. Carolina Beach, NC SUFS Annual Christmas Party December 10, PM Olo Cantina Wilmington, NC Wreaths Across America December, 2016 Wilmington National Cemetery Wilmington, NC

10 10 NCBS Pig Tales November 2016 PAGE 10 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919)

11 11 NCBS Pig Tales November 2016 PAGE 11 NCBS MEMBER WINS PERNOD RICARD COOKER Pernod Ricard USA, one of our Premier Sponsors held its second annual BBQ contest from May to October this year. The Grand Prize each year is a custom made BBQ cooker produced by Eastern Metal Works of La Grange NC. Last year the winner resided on Tybee Island off the coast of Savanna GA. The delivery took about three days, two nights and a drive of about 1100 miles. This year the winner lived much closer (Charlotte) but due to the flooding in Eastern NC it was still a haul, two days, one night and 569 miles. The winner this year was David Shepherd. David is an avid BBQ man. He shared he had been cooking for many years and about five years ago he decided to get serious a b o u t cooking BBQ. He bought a pellet cooker, became proficient with that, then a kettle cooker, mastered that and moved on to an offset smoker. David related his experiences learning his cookers, learning his fires and the nuances' of each type cooker. David wanted to learn more about the fine craft of cooking great BBQ. To accomplish this task he joined NCBS and attended the 2015 NCBS Mountain BBQ Boot Camp at Sugar Mountain NC. After this experience David told me he stepped out from cooking wings, hamburgers and hot dogs to butts, ribs and briskets. He said he cooks outdoors 5/6 times a week. He has taken 1st and second places in local contests. Now he has his eyes set on competing i n bigger events and cooking a whole h o g. D a v i d believes this new cooker and many hours of cooking and tweaking his profiles will take him where he wants to go.

12 12 NCBS Pig Tales November 2016 PAGE 12 NCBS MEMBER WINS PERNOD RICARD COOKER (Cont.) This year s model has two heavy metal trays for charcoal and wood instead of one. This makes it easier for one person to load the fire. The 2016 cooker designed for the Pernod Ricard USA contest is a Dandy. It has a five foot long grill that will easily accommodate a large hog. Also there is room for a drip pan between the charcoal trays that permits offset cooking. The cover (lid) has a large easy-read temperature gauge and a hydraulic arm to assist lifting It has two large metal containers to hold propane gas tanks and two large burners for stock pots.

13 13 NCBS Pig Tales November 2016 PAGE 13 NCBS MEMBER WINS PERNOD RICARD COOKER (Cont.) Add deluxe wheels and tires (including a spare) over the road running lights and you have a lean, mean cooking machine, aka. a DANDY. Congratulations David, and good luck on the competition trail.

14 14 NCBS Pig Tales November 2016 PAGE 14 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC

15 15 NCBS Pig Tales November 2016 PAGE 15 NCBS BULLETIN BOARD JOHN SMITH TAKES THE PLUNGE NCBS member John Smith, recently shared that he had taken the plunge and cooked his first whole hog. John related that his adventure did not have much of a story, he cooked the pig for his brother-in-law who runs a catering business in Lexington, NC. John said that his maiden voyage in whole-hog cooking went well and resulted in a pretty pig. John stated that cooking this pig wetted his desire to attend another NCBS BBQ Boot Camp and further hone his skills at cooking a whole hog. The pig of Johns dreams CHEF MICHAEL SYMON OPENS NEW BBQ SPOT Downtown Cleveland Ohio, long devoid of a good barbeque place, now has its fix. Cleveland's own, Chef Michael Symon, recently opened Mabel s BBQ next door to his restaurant, Lola. Chef Symon opted not to have a cafeteriastyle, stand-in-a-line-and-sit-in-a-picnic-tables format didn't make sense in his market. 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. SOUTHERN LIVING NAMES SIX NORTH CAROLINA BBQ PLACES AS ONE OF FIFTY BEST BBQ JOINTS IN THE COUNTRY FOR 2016 The six pits honored are as follows (in alphabetical order) ALLEN & SON - CHAPEL HILL BARBECUE CENTER - LEXINGTON GRADY S BARBECUE - DUDLEY LEXINGTON BARBECUE - LEXINGTON RED BRIDGES BARBECUE LODGE - SHELBY SKYLIGHT INN - AYDEN Congratulations! Chef Symon s venture is a full-service restaurant that seats 115 patrons inside and a 36 seat patio. The fare is meats & ribs with spicy Cleveland kraut, Cleveland pickles and white bread. Credit: Sara Rush Wirth

16 16 CONGRATULATIONS DAVIDD SHEPHERD 17 AND FAMILY

17 18 NCBS Pig Tales November 2016 PAGE 18 Butternut Squash Soup Total time:1 h 10 m Ingredients: 2 tablespoons butter 1 small onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 2 medium potatoes, cubed 1 medium butternut squash - peeled, seeded, and cubed 1 (32 fluid ounce) container chicken stock salt and freshly ground black pepper to taste Directions: 1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. 2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. 3. Transfer the soup to a blender, and blend until smooth. 4. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Recipe By: Maplebird ALL RIGHTS RESERVED 2016 Allrecipes.com Skillet Mac & Cheese Recipe courtesy of Ann Bowers, Rockport, Texas Total Time: Prep/Total Time: 25 min. Yield: 4 servings Ingredients: 2 cups uncooked elbow macaroni 2 tablespoons butter 2 tablespoons all-purpose flour 1-1/2 cups half-and-half cream 3/4 pound process cheese (Velveeta), cubed Directions: 1. Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. 2. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. 3. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until completely heated through RDA Enthusiast Brands, LLC

18 19 NCBS Pig Tales November 2016 PAGE 19 COLONEL S CUPBOARD (Cont.) Herbed Oyster Stuffing Yield: Makes 8 to 10 servings or about 10 cups Total Time: 2 hr Ingredients: 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups) 1/2 lb sliced bacon, cut into 1/2-inch pieces 2 to 3 tablespoons olive oil (if needed) 2 medium onions, finely chopped (2 cups) 1 1/2 cups chopped celery 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 2/3 cup finely chopped fresh flat-leaf parsley 1 stick (1/2 cup) unsalted butter, melted 18 oysters, shucked, drained, and chopped (3/4 cup) 2 1/4 cups turkey giblet stock or low-sodium chicken broth Directions: 1. Preheat oven to 325 F. 2. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. 3. Cool bread in pans on racks, then transfer to a large bowl. 4. Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. 5. Transfer to paper towels to drain, reserving fat in skillet. 6. If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. 7. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. 8. Drizzle with stock, then season with salt and pepper and toss well. 9. Transfer stuffing to a buttered 3 to 3 1/2-quart shallow baking dish. 10. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more. Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.

19 20 NCBS Pig Tales November 2016 PAGE 20 COLONEL S CUPBOARD (Cont.) Green Beans with Toasted Almonds Roasted Cranberry Relish Recipe courtesy of Rachael Ray Total Time: 15 min Yield: 4 servings Ingredients: 1 1/2 pounds fresh green beans, trimmed 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 tablespoon butter Salt Toasted slivered or sliced almonds, for garnish Directions: 1. Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat. 2. Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate. 3. Garnish green beans with toasted slivered or sliced almonds Television Food Network, G.P. All Rights Reserved. Recipe courtesy of Liesel Davis Photo Credit: Laura Murray Here s what to do: Place a rack in upper third of the oven and preheat to 350. Toss two 12-oz. bags of fresh cranberries (two 10-oz. bags of frozen cranberries will also work) with a thinly sliced shallot, 1 cup (packed) light brown sugar, 1 tsp. finely grated lemon zest, 1 tsp. finely grated orange zest, and ¼ cup fresh orange juice in a 13x9" glass or ceramic baking dish. Roast, stirring occasionally, until the cranberries have softened and the juices are starting to thicken (it will set up more as it cools, so don't worry about it looking a little loose), about 1 hour. When it is just about done, give it a taste and adjust with a little more sugar or acid if needed. It's easily adjusted for flavor and balance at the end, and you can make more or less depending on your headcount (this one serves 6 to 8 people). I tend to be the kind of cook that doesn't stick to tried-and-true dishes; it's always an adventure. But this relish is the one dish I make every year no matter where I may be cooking.

20 21 NCBS Pig Tales November 2016 PAGE 21 COLONEL S CUPBOARD (Cont.) Total Time: 3 hr Yield: 8 servings Calley's Sweet Potato Pie Ingredients: 4 medium sweet potatoes 1/2 stick butter, softened 1/4 cup sugar 3/4 cup brown sugar 2 eggs, beaten 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/2 teaspoon salt 3/4 cup evaporated milk 1 unbaked pie crust Maple Whipped Topping Ingredients: 1 cup heavy whipping cream 1/4 confectioners' sugar 2 tablespoons maple syrup Directions: 1. Preheat oven to 350 degree F. 2. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. 3. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside. 4. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. 5. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. 6. Add evaporated milk and stir mixture into sweet potatoes. 7. Beat together with mixer until smooth and pour into an unbaked pie shell. 8. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. 9. Add dollop of whipped cream if desired. Maple Whipped Topping Directions: 1. In a medium bowl, beat together whipping cream and confectioners' sugar. 2. Add maple syrup. 3. Beat together until soft peaks form. Recipe courtesy of Calley Anderson 2016 Television Food Network, G.P. All Rights Reserved. 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

21 22 NCBS Pig Tales November 2016 PAGE 22 COLONEL S CUPBOARD (Cont.) Oatmeal Raisin Walnut Cookies Ingredients: 1 cup butter, softened 1 cup packed light brown sugar ½ cup white sugar 2 eggs 2 teaspoons vanilla extract 1 ¼ cups all-purpose flour ½ teaspoon baking soda 1 teaspoon salt 2 ½ cups quick-cooking oats 1 cup raisins (½ cup white and ½ cup black) 1 cup slightly chopped black walnuts Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. 3. Beat in eggs one at a time, then stir in vanilla. 4. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. 5. Mix in the quick oats, raisins, and walnuts. 6. Drop by heaping spoonfuls onto ungreased baking sheets. 7. Bake for minutes in the preheated oven. 8. Remove from oven 9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Note: Do not leave the cookies in the oven even though they may not appear to be "done". They will continue baking on the hot baking sheet once you remove them from the oven. Recipe courtesy of Kimberly Early Jim Early s Coffee Brandy Alexander Ingredients: 4 scoops coffee ice cream 1 jigger Jacques Cardin Napolean Brandy 1 jigger Original Bailey s ½ cup half and half cream Directions: 1. Place all of the first 6 ingredients into a blender and blend in spurts. 2. Make chocolate rings around half of the glass. 3. Place a Hershey kiss, point down in bottom of the glass and pour in mixed liquid. 4. Make a light chocolate ring around the edge of the liquid. 5. Place three chocolate stuffed raspberries on a toothpick and ease into the glass. 6. Sprinkle canter of liquid with sweet cocoa for garnishment. 4 oz. Cool Whip 3 tbsp. caramel sauce Chocolate Syrup Hershey Kisses Fresh Raspberry s

22 23 NCBS Pig Tales November 2016 PAGE 23 A KID AND HIS BLANKET This past July (2016) NCBS started a new phase in our gifts to NCBS BBQ Boot Camp attendees. I asked Linda Nichols of Dogpatch Quilting to make NCBS three quilts to be drawn for at each camp. One quilt would be in NCBS colors (black, red and silver) and be drawn for by paid camp attendees. One quilt would be in Warrior colors (red, white and blue) and drawn for only by our guest Warrior attendees. One quilt would be in the colors of the camp area and drawn for only by our guest 1 st Responder attendees. The 1 st Responder quilt for Sugar Mountain had the colors dark green for the evergreen trees, light green for the fern and white for the snow. The 1 st Responder quilt for Wilmington had the colors dark blue for the ocean, light blue for the sky and tan for the sand. Linda threw in some crabs and other sea creatures to, as she put it, make it more beachy. The 2016 Wilmington 1 st Responder blanket was won by Jason Fuller. It seems Jason s son Greydon liked it too. Congratulations Jason. Enjoy Greydon.

23 24 NCBS Pig Tales November 2016 PAGE 24 THANKSGIVING As the holiday we call Thanksgiving, Turkey Day etc. nears it is easy to look at it as a long weekend. The merchants have focused our attention on Christmas, that s what makes the cash registers ring. We have been bombarded with Christmas music since before Halloween. When the jack o lanterns came down, up went the Santas. Thanksgiving is not a big money maker except for the grocery stores and then only for a few days. But to me Thanksgiving is special. It is a day when families should be together in some manner, in person if possible, by phone if not. No s, no texting, no cards. It should be as personal as distance allows. Make the effort, carve out the time, make it happen. And when you gather at some time amidst the eating, stories and the laughter ask for quiet and take the time to truly give thanks to God for the bounty of the blessings we all have received. Despite market slumps, unemployment, partisan politics, the greed of some, and bad things happening to good people, we are still the most prosperous, the most envied and the most blessed country on the planet. And during this time of prayer and thanksgiving remember those who help make all of this possible for each of us our men and women of The United States Armed Forces. Our prayers are with you ALWAYS! A THANKSGIVING BLESSING Our Father, With stumbling efforts and feet of clay, we seek to do Thy will. We often are immersed in our own cares and needs. Help us to see the needs of others. Attune us to hear an unspoken cry for help. Make us sensitive to worlds beyond our own. As we gather at this table, let the warmth of this moment transcend the chills of days to come, whatever the source. You have blessed us so abundantly. Help us to share the gifts which are ours with those who, for whatever reason, have received less. Most of all, we give thanks for Your greatest gift, Your Son and in His name, we offer our prayer of love, joy and Thanksgiving. ~ Jim Early And during this time of prayer and thanksgiving remember those who help make all of this possible for each of us our men and women of The United States Armed Forces. ~ Jim Early

24 25 NCBS Pig Tales November 2016 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 November 2016 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 November 2016 PAGE 27 SPONSORS OF NCBS 4172 U.S. 70 ~ Goldsboro, NC Ph: (919) ~ 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 November 2016 PAGE 28 SPONSORS OF NCBS

28 29 NCBS Pig Tales November 2016 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 November 2016 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 November 2016 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 2016 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