MAY IS NATIONAL BBQ MONTH

Transcription

1 NCBS PIG TALES May 2018 MAY IS NATIONAL BBQ MONTH LIGHT EM UP! 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... FUN THINGS TO DO NEAR BANNER ELK 3-9 VISIT ASHEVILLE NCBS HISTORIC BBQ TRAIL REVISION 15 COLONEL S CUPBOARD SPONSORS OF NCBS 26-30

2

3 NCBS Pig Tales May 2018 PAGE 3 FUN THINGS TO DO NEAR BANNER ELK Sugar Mountain Ski Resort is one of the top ski resorts in the East. In mid July when NCBS has its mountain cooking school at Sugar the ski Sugar Mountain Ski Resort during the summer resort is green. The ski lift takes one to some awesome views at the top of the mountain. You might see a deer or a bear cross the ski trail on your vista trip. You definitely will be rewarded with spectacular views of the s u r r o u n d i n g mountains. Sugar Sugar Mountain Ski Resort Mountain Ski during the winter Resort is THE PLACE TO SKI in our mountains and a fun place to play in the summertime. Quite an assortment at the Mast General Store Yummmm. If Sugar Daddys, Mary Janes etc... are on your craving list, have good dental insurance. My last trip down memory lane with a Sugar Daddy pulled a crown. A hammered dulcimer at High Country Dulcimers Boone is only about 18 miles from Banner Elk. While in the Boone area be sure to visit MAC and CE McKinny at their place called High Country Dulcimers. The McKinnys make some of the world s best hammered dulcimers, mountain dulcimers and bowed psalteries. Sit down, play a spell. Listen to the music. The Elk River headwaters are in Banner Elk. This is a beautiful stream. Well worth a look. Mast General Store, Valle Crucis, NC There are two Mast General Stores. The one in Valle Crucis is a must see. It is registered in the National Register of Historic Places. This 135 year old country store has some of everything. It has wooden barrels of old fashioned candies.

4 NCBS Pig Tales May 2018 PAGE 4 FUN THINGS TO DO NEAR BANNER ELK (Cont.) Grandfather Mountain is a cool place to visit literally. Grandfather has a milehigh swinging bridge. It also has bears, cougars and other mountain critters. Mildred the Bear was an all time GFM favorite. I enjoyed spending time with that bear. Now her offspring are the stars. Great place to camp. Penland School of Crafts is a nationallyrenowned center for craft education. Founded in 1929, it is one of the oldest and most prestigious handicraft schools in America. I have spent many hours watching these talented artists dye yarn and loom fabric, blow glass, spin pottery, paint, carve, sculpt, etc. Some of their works go to the top galleries in the country. Some of the Mile-High Swinging Bridge Students looming cloth Around the bend from Grandfather Mountain is a stretch of the Blue Ridge Parkway known as the Linn Cove Viaduct. This 1243 foot concrete segmental bridge, completed in 1987 at a cost of $10 million dollars, is an engineering Linn Cove Viaduct marvel to behold. A team working with glass

5 NCBS Pig Tales May 2018 PAGE 5 FUN THINGS TO DO NEAR BANNER ELK (Cont.) Student blacksmith at her trade artist s works are on sale at the school gallery. Penland School of Crafts is a nice day trip. They have food available to the public, or bring a picnic. Switzerland Café & General Store BBQ Pit Historic Barbecue Trail. If you come into Little Switzerland on Hwy 226A you get to drive The Diamond Back. This stretch of road is a scaled down version of The Tail of the Dragon. It is 190 steep climbing curves in just 12 miles. Some of the switchbacks loop almost 360 degrees and there are series of S-curves to test your driving skills. The Diamondback is really fun to drive. While in Little Switzerland check out Crab Tree Cave, The Gem Museum and The Old Gem Mine. You might get lucky! The Switzerland Inn Little Switzerland is a scenic place with a neat inn called of all things... the Switzerland Inn. A stone s throw down the road is the Switzerland Café and General Store, one of the stops on The NCBS

6 NCBS Pig Tales May 2018 PAGE 6 FUN THINGS TO DO NEAR BANNER ELK (Cont.) Bakersville is the gateway to Roan Mountain and the world s largest natural Rhododendron gardens. The flowers peak in mid to late June. Bakersville has a Rhododendron Festival (June 19-20), and a Rhododendron Queen. Another place to see these beautiful mountain flowers is the Craggy Gardens. There are patches of Rhododendron along most of the Blue Ridge Parkway. Spruce Pine is one of my favorite mountain towns. It is the home of Woody s Chairs. Scott Woody is the seventh generation Woody to build chairs by hand as his forefathers did. Arval Woody, and his brother Walter, built the rocking chairs for JFK when he was president. Luther Stroup owner of Stroup Hobby Shop is another noted Spruce Pine craftsman. Luther builds the most beautiful grandfather clocks in the country. He gets his clock works from a company in the Black Luther Stroup Forest of G e r m a n y and hand builds the clock s cabinet to specs picked out by the customer from his picture book of clocks he has built. Once built, Luther delivers the clock to the customer s home (in the USA) and balances it. Paul Pritchard (deceased), former owner of Master Crafts, built the most beautiful walnut furniture one can imagine. No visit to Spruce pine would be complete without stopping in to see Blacksmith Mike Hensley. Mike s father Bea Hensley learned Scott Woody Arval Woody Arthur Woody Mike & Bea Hensley

7 NCBS Pig Tales May 2018 PAGE 7 FUN THINGS TO DO NEAR BANNER ELK (Cont.) to pound metal from Daniel Boone VI and passed his skills on to Mike. Bea worked at his craft about 70 years. Bea passed several years ago in his 90 s. Now, Mike makes custom knives. Spruce Pine is also noted for its gems. There are many gem stores and mines. It is a rock hunter s paradise. For great waterfall pictures, see Crab Tree Falls before you leave the area. Mike Hensley and some of his custom made knives Linville Caverns is a spot not to miss in the Linville area. Also visit Linville Falls and Linville Gorge. This wilderness area is a backpacker and hiker s delight. The gorge encompasses almost 12,000 acres. It s steep walls enclose the Linville River for about 12 miles as the river descends roughly 1900 feet to the valley floor. In 1964, Linville Gorge became one of the first designated wilderness areas under the new federal act. It is beautiful, rugged and challenging. Some of the trails (which are not marked) are very steep. There are several species of poisonous snakes. This is a wild wilderness area, not a park. Get a good map and be very, very careful.

8 NCBS Pig Tales May 2018 PAGE 8 FUN THINGS TO DO NEAR BANNER ELK (Cont.) Pisgah National Forest (510,119 acres) abuts the area of Banner Elk, Grandfather Mountain, Linville, etc... Pisgah has hundreds of waterfalls. In addition to Linville Falls, Gragg Prong Falls, Upper Creek Falls, Roaring Fork Falls and Catawba Falls all are close to the Banner Elk area. Enjoy the water.

9 NCBS Pig Tales May 2018 PAGE 9 FUN THINGS TO DO NEAR BANNER ELK (Cont.) grouse hunter hunts four hours per flush, and 40 hours per kill. You really have to love these mountains to hunt grouse. Oh, bring along a couple of steaks for your campfire supper, you might not be eating grouse. Male Appalachian Ruffed Grouse This area also has some of the best Appalachian Ruffed Grouse hunting in the state. I have spent many weekends chasing these brown rockets over the mountains and through the laurel patches. A four year NC Wildlife study revealed the average ~ Jim Early

10 NCBS Pig Tales May 2018 PAGE 10 HOW TO CHOOSE A GAS GRILL Jess Miller, a writer for Jen Reviews, graciously offered to share his 7,000+ word review on choosing a gas grill. For our readers, I have condensed Jess s article. Enjoy! According to a recent research, gas grills produce only 5.6 pounds of carbon monoxide per hour, while charcoal produces 11 pounds per hour. On the other hand, using electric grills results in the release of at least 15 pounds of carbon monoxide every hour. 1. Propane or Natural Gas - Which Is Better? ~ The first thing you choose when is the type of fuel you d like to use for your gas grill. Gas grills come with either proper or natural gas installation. While using a natural gas grill requires you to install a constant gas line location for the grill, a propane gas grill needs you to maintain a tank for consistent use. Natural gas: The best part about using natural gas is that most homes come with consistent natural gas supply for cooking. So you can immediately attach a natural gas connection to your grill. It s that simple and efficient to use. Propane: Using a propane gas grill requires you to purchase a refillable tank to hold the liquid propane. Compared to using natural gas grills, propane gas grills can be placed anywhere without professional supervision. Plus, propane contains higher amount of energy than natural gas, using less to offer stronger heat. It can be easily bought from any store, it s that easy to find and common to use. If you re using a gas grill away from cities, having a few extra propane tanks by your side isn t a bad idea. 2. Looking At The Different Types Freestanding gas grill: ~ Freestanding gas grills come in three different sizes ranging from small, mid-sized, and large grills. Small gas grills hold up to 18 burgers with durable fold-down shelves and no burners. They re the least expensive gas grills on the market ranging from $100 to $200 only based on its build. Mid-sized gas grills occupy a larger footprint than small units because some models offer extra features. Such as backlit knobs, burners, LED lights, etc. They can hold up to 28 burgers with higher warranties for as long as 10 years. Mid-sized gas grills cost from $150 to $2500 based on its build, features, and design. Lastly, large gas grills that can cook more than 30 burgers at once. They occupy a larger and more stable cooking area. Plus, when using gas grills, it s always safe to leave plenty of room at the sides because of the heat accumulation. These feature tougher grates, sliding drawers, side burners, and better storage space. Large gas grills cost from $350 to $3500 based on its features, design, and size. 3. Heat Distribution Settings ~ With proper heat distribution, your food cooks faster and evenly. It also allows all patties and hot-dogs to cook at the same rate so nothing burns without your knowing. Believe it or not, with proper heat distribution, you can use a gas grill for baking, roasting, and heating food quickly. Look for insulated and heavy-duty grates as they enhance heat distribution in gas grills. It helps circulate heat evenly and efficiently without losing air. It also helps eliminate heat spots to heighten over time causing extreme cooking temperatures and burnt layers of meat. A well-insulated and coated grilling surface doesn t rust or hold moisture and gravy after use. This is one of the best advantages for heat distribution that most consumers overlook when choosing a new gas grill. 4. Considering The BTU Rating ~ BTU rating measures the heating of the grill. It is short for British Thermal Units. In fact, the BTU rating also

11 NCBS Pig Tales May 2018 PAGE 11 HOW TO CHOOSE A GAS GRILL (Cont.) measures how much fuel it burns. If looked at closely, you can still determine how powerful a gas grill really is with its proper BTU rating. You need a gas grill with durable and heavyweight components to hold a higher BTU rating. A grill with a good ventilation system, metal parts, and thicker grates will be able to hold the heat better than a lightweight unit. Lastly, look for a suitable BTU rating per square inch. With inefficient gas grill features, a good BTU rating will do you no good either. 5. What Is It Made Of? ~ Stainless steel: Using stainless steel cooking grates are more costlier than cast iron grates. However, they don t require the kind of maintenance cast iron grates do. It does crack, rust, or chip under pressure, and you only require a standard hard-bristle cleaning brush to clean them. Cast iron: There are many different variations of cast iron cooking grates. This includes porcelaincoated cast iron. It s less expensive, more durable, and extremely efficient to use. Most porcelaincoated cast iron cooking grates are non-stick, leaving perfect grill marks on the meat as a result. 6. How Durable Is It? ~ A lot of factors contribute to a gas grill s durability. The material, thickness of the grates, stability of the grill s legs, and the quality of other parts of the grill determine how long it will last. Apart from the basics, taking good care of a gas grill can also contribute to the lifespan of the gas grill. The best way to make the most of a gas grill is checking for a promising warranty. If your gas grill is constructed with corrosion-resistant, non-stick, and heavy-gauge materials, you need something as tough to maintain it. These are the kind of factors to maintain your gas grill for you, even in colder weathers. Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones

12 NCBS Pig Tales May 2018 PAGE 12 HOW TO CHOOSE A GAS GRILL (Cont.) 7. Determining The Burner Type ~ There are two primary types of burners that gas grills use to grill effectively. Infrared heating: Gas grills using infrared technology are more heat-efficient than any other. It s the most popular grilling technology for outdoor use. It s also a popular choice for budgetfriendly shoppers who don t want to compromise on heat retention. With infrared burners, the grill heats up more quickly, cooks faster, and cooks evenly. It helps the BTUs reach higher temperatures without wasting energy. The most interesting quality about infrared burners is that they create higher temperatures for cooking than conventional burners. This boosts the heating process faster than normal grills. Conventional heating: Conventional heating is a conventional way of grilling different food items. It heats the grilling grates, the food, and the air around it. When using conventional burners, it s always safe to place the gas grill in an open space to let the hot air out. They re more affordable than infrared burners and a practical alternative for occasional grillers. If you want to invest in something basic, buying conventional burners is the right way to go. There are certain health concerns associated with both types of burners. To maintain healthy cooking conditions, using a thermos-device to determine the right temperature for browning and roasting is also very important. On top of that, you should know how to replace a gas grill burner in case of an emergency. 8. Considering Costs ~ Small-sized gas grills fall between the $100 to $1500 range. You will find small-sized gas grills with stainless steel grates, cast iron parts, plenty of heating space, and steel carts for extra storage. The Angel Family Foundation Assisting The North Carolina Barbecue Society in its support of our disabled Warriors and 1st Responders.

13 NCBS Pig Tales May 2018 PAGE 13 HOW TO CHOOSE A GAS GRILL (Cont.) Medium-sized gas grills fall between the $250 to $2500 range. You will find them with extra burners, backlit knobs, extra storage space, and LED lights. Lastly, large grills cost not less than $1000 up to $3000. They offer longer warranties, durable parts, porcelain-coated cooking grates, and sliding drawers for extra storage. 9. Is It Safe? ~ That said, the first thing you want to do to ensure the grill s safety factor is making sure it s stable. Gently rock the grill back and forth to make sure the legs don t bend or crack under pressure. You don t want to use a grill that might topple over unexpectedly. There s always a weight capacity of a gas grill. You can check it on the manufacturer s instructions of the gas grill. It provides plenty of safety instructions on how to use and maintain a gas grill for years. 10. Picking A Thermometer ~ Using a thermometer takes all the guesswork out of grilling different kinds of meat. If your gas grill comes with a thermometer, it means you can cook juicier and tender cuts of meat efficiently. The newest generation of gas grills come with intelligent thermometer features via Bluetooth or digital control. So you can monitor your food from start to finish, even while you re distracted. These thermometers display real-time temperatures to determine the doneness of the meat you re cooking. 11. Does It Have A Side Burner? ~ A side burner is something you use when you want to heat up different sauces or side-dishes along with the grilled food. It s good to use a gas grill with a side burner as it adds versatility to the setup. Most often, small-sized units don t have sufficient space for a side burner, so buying one separately is

14 NCBS Pig Tales May 2018 PAGE 14 HOW TO CHOOSE A GAS GRILL (Cont.) a good option for budget-minded buyers. But mid-sized and large units offer plenty of burner space. 12. Looking For Extra Features ~ Rotating BBQ rotisserie Electric igniters LED controls Fuel gauge Multiple cooking surfaces Pullout compartment Dual-fuel valves Some modern gas grills feature both natural gas and propane conversion kits. You can convert propane into natural gas using the conversion kit the gas grill provides you with. It costs around $100 more than the upfront cost of the gas grill. Weber Genesis II E-410 Smoke Gas Grill

15 NCBS Pig Tales May 2018 PAGE 15 NCBS HISTORIC BBQ TRAIL REVISION Two pits were removed and one was added. Can you spot them?

16 NCBS Pig Tales May 2018 PAGE 16 For your grilling pleasure, we chose to share some good recipes of treats one can make on the grill. BEEFSTEAK GRILLED T-BONE STEAKS WITH BBQ RUB Instructions: 1. Combine BBQ Rub ingredients; press evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145 F) to medium (160 F) doneness, turning occasionally. 3. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once. 1/grilled-t-bone-steaks-with-bbq-rub Ingredients: 2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds) Salt BBQ Rub Ingredients: 2 tablespoons chili powder 2 tablespoons packed brown sugar 1 tablespoon ground cumin 2 teaspoons minced garlic 2 teaspoons apple cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS Ingredients: 4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each) 2 tablespoons minced garlic 2 tablespoons chopped fresh thyme 1/2 teaspoon pepper

17 NCBS Pig Tales May 2018 PAGE 17 COLONEL S CUPBOARD (Cont.) 8 medium Portobello mushrooms, stems removed (about 1-3/4 pounds) 1/4 cup olive oil Salt Chopped fresh parsley (optional) Blue Cheese Butter Ingredients: 1/2 cup crumbled blue cheese 1/4 cup butter, softened 3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil 1 tablespoon chopped fresh parsley BURGERS STUFFED BURGERS WITH PIMENTO CHEESE AND SWEET ONION MARMALADE Instructions: 1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. 2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. 3. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145 F) to medium (160 F) doneness, turning occasionally. 4. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally. 5. Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended. 6. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley. 32/ribeye-steaks-with-blue-cheese-butter-and-mushrooms Pimento Cheese Ingredients: 6 ounces sharp Cheddar cheese grated 2 ounces pepper jack cheese grated ¼ cup mayonnaise 2 tablespoons pimentos diced ¾ teaspoon Worcestershire sauce ⅛ teaspoon salt 1 pinch black pepper 1 pinch garlic powder Burger Ingredients: 3 pounds ground beef salt and pepper to taste 2 tablespoons butter for the buns 6 hamburger buns

18 NCBS Pig Tales May 2018 PAGE 18 COLONEL S CUPBOARD (Cont.) Sweet Onion Marmalade Ingredients: 3 large, sweet onions cut into ½-inch pieces 3 tablespoons vegetable oil 3 tablespoons butter 2 ¼ teaspoons salt ¾ teaspoon freshly ground black pepper ⅔ cup brown sugar ⅓ cup red wine vinegar Instructions: 1. Combine the pimento cheese ingredients in a medium bowl. Mix and refrigerate. 2. Form 12 ground beef patties about 1/4 pounds each and 1/2-inch thick. Then, using the pimento cheese, form 2 ½ tablespoons into a round patty about 1/4-inch thick. Repeat until 6 pimento cheese patties are formed. Place each pimento cheese patty on top of 6 burger patties. Cap each of these with the other ground beef patties. Press the edges of the ground beef patties together to seal in the cheese. Refrigerate until needed. 3. Build a charcoal fire for direct grilling using Kingsford charcoal. Preheat to 400 F. 4. Grill the onion slices over direct heat until they soften and brown. Remove the onions from the grill and dice. 5. In a medium skillet, heat the oil and butter over direct heat. Add the diced onions, salt, pepper, and cook, stirring, until the onions become translucent, about 6 minutes. Add the brown sugar and simmer until the onions caramelize, about 3 minutes. Add the vinegar and simmer until most of the liquid is gone. Remove the pan from the grill. 6. Season the burger patties on both sides with salt and black pepper. Put the burgers over direct heat and cook, until the juices run clear, about 3½ minutes on each side. 7. Lightly butter the cut sides of the burger buns and put them over direct heat with the grill lid open. Cook until lightly browned and toasted, about 30 seconds. 8. Serve the burgers on the toasted buns with your favorite condiments. Credit: Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford Charcoal. MUSHROOM MERLOT BURGER Ingredients: 1 pound Ground Beef (95% lean) 2 tablespoons chopped fresh parsley 1/8 teaspoon salt 1/8 teaspoon pepper 4 large Portobello mushrooms 4 slices French bread, cut diagonally 1/2 inch thick 2 ounces goat cheese (1/2 cup) 4 romaine lettuce leaves Chopped fresh parsley (optional)

19 NCBS Pig Tales May 2018 PAGE 19 COLONEL S CUPBOARD (Cont.) Sauce Ingredients: 1 teaspoon olive oil 2 tablespoons minced shallots 1 cup Merlot or other dry red wine 1/4 cup ready-to-serve beef broth 2 teaspoons fresh thyme, chopped 1 tablespoon butter 2 teaspoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper Instructions: 1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over mediumhigh heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm. 2. Combine Ground Beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside. 3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties on center of the grid; grill 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning when needed. Place bread slices on grid; grill until toasted, turning once. 4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired. 5. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness. Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt 04/mushroom-merlot-burger PORK PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE Ingredients: 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied Rub Ingredients: 1 tablespoon paprika 1 tablespoon packed light brown sugar 1½ teaspoons pure chile powder 1½ teaspoons ground cumin 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt ½ teaspoon ground cayenne pepper

20 NCBS Pig Tales May 2018 PAGE 20 COLONEL S CUPBOARD (Cont.) Sauce Ingredients: 1½ cups cider vinegar 2 tablespoons granulated sugar 1 teaspoon hot pepper sauce ½ teaspoon crushed red pepper flakes Kosher salt Freshly ground black pepper hamburger buns, split Instructions: 1. In a small bowl combine the rub ingredients. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling. 2. Prepare the grill for indirect cooking over medium heat (350 to 450 F). 3. Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers between 190 F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce. 4. In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Keep warm. 5. Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the cut side of the buns over direct medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side. Recipe from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae SMOKED SHOULDER ROAST WITH SPICY TOMATO CHUTNEY Ingredients: 1 boneless pork shoulder roast (Boston butt), about 3½ pounds, trimmed of excess fat 6 pieces naan Extra-virgin olive oil Rub Ingredients: 1 tablespoon kosher salt 1½ teaspoons freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika ½ teaspoon ground cayenne pepper Chutney Ingredients: 1½ pounds ripe tomatoes 1 tablespoon vegetable oil 1 cup finely chopped yellow onion ½ teaspoon cumin seed ½ teaspoon ground coriander ¼ teaspoon ground cayenne pepper ¾ cup red wine vinegar or white wine vinegar ¼ cup granulated sugar ¼ cup golden raisins ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper

21 NCBS Pig Tales May 2018 PAGE 21 COLONEL S CUPBOARD (Cont.) Instructions: 1. In a small bowl combine the rub ingredients. Set aside 1 teaspoon of the rub for the chutney and use the rest to season the roast evenly on all sides. Loosely wrap the roast and refrigerate for at least 1 hour or overnight. 2. Allow the pork to stand at room temperature for 30 minutes before grilling. Soak the wood chips in water for at least 30 minutes. 3. Prepare the grill for direct and indirect cooking over low heat (250 to 350 F). 4. Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to a smoker box of a gas grill, and close the lid. When the wood begins to smoke, cook the tomatoes over direct low heat, with the lid closed, for 25 minutes, turning occasionally. Remove from grill and let cool. Cook the roast over indirect low heat, with the lid closed, until an instantread thermometer inserted into the thickest part of the roast registers 185 F, about 3-¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest while you make the chutney. 5. Peel, core, and roughly chop the tomatoes. In a medium saucepan over medium-low heat, warm the vegetable oil. Add the onion, cumin seed, coriander, cayenne, and the reserved 1 teaspoon rub and cook until the onion is tender, about 8 minutes, stirring frequently. Add the tomatoes, vinegar, sugar, and raisins and bring to a simmer. Cook, uncovered, at a gentle but steady simmer until thickened, about 25 minutes, stirring occasionally. Season with the salt and pepper. Let cool. 6. Lightly brush the naan on both sides with olive oil, and then grill over direct low heat until warm, turning once or twice. Cut the roast crosswise into ½-inch-thick slices. Serve warm with the naan and the tomato chutney. Recipe by Jamie Purviance CHICKEN SMOKED BACON WRAPPED WINGS Ingredients: 12 chicken drummettes your favorite BBQ dry rub seasoning 6 slices bacon Sriracha ranch dipping sauce Sriracha Ranch Dipping Sauce Ingredients: 1/4 cup Ranch dressing 1/2 tablespoon Sriracha (more if you prefer a spicier sauce) Instructions: 1. Combine Sriracha Ranch Dipping Sauce ingredients in a small bowl and blend well. Refrigerate until ready to use. 2. Prepare grill for two-zone cooking, placing preheated charcoal briquettes on one side of the bottom grill grate to create a hot and a cool zone. Add 2 to 3 chunks of your favorite smoking wood to the charcoal and replace the top grate on the grill. Adjust bottom vents to bring the grill temperature to 350 F.

22 NCBS Pig Tales May 2018 PAGE 22 COLONEL S CUPBOARD (Cont.) 3. Season drummettes liberally with BBQ dry rub seasoning and wrap each wing tightly with ½ slice of bacon. 4. Place the bacon wrapped drummettes seam-side down on the cool half of the grill and cover the grill. 5. Allow the drummettes to smoke for approximately 1 hour until the chicken has reached an internal temperature of 165 and the bacon is browned and crisp. 6. Serve with Sriracha ranch dipping sauce. Credit: Clint Cantwell, Kingsford.com Editorial Director SOUTHERN BBQ CHICKEN Ingredients: 2 tablespoons brown sugar 2 large cloves garlic, chopped 2 teaspoons salt 1 teaspoon black pepper 10 chicken drumsticks 2 tablespoons vegetable oil 1/2 cup finely chopped onion 3/4 cup ketchup 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce Instructions: 1. Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. 2. Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes. 3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade. 4. Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side. 5. Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it. 6. Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 F. Recipe By: rachelu ALL RIGHTS RESERVED 2018 Allrecipes.com

23 NCBS Pig Tales May 2018 PAGE 23 COLONEL S CUPBOARD (Cont.) SEAFOOD LIME & CILANTRO STUFFED BLACK BASS GRILLED SPLIT LOBSTERS Ingredients: 1 tablespoon vegetable oil, plus more for grill 1 1½ 2-pound whole black bass or branzino, cleaned Kosher salt and freshly ground black pepper 1 bunch cilantro, divided 1 lime, thinly sliced, seeds removed, divided Instructions: 1. Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with half of cilantro and half of lime slices; tie closed with kitchen twine, spacing 2". 2. Grill bass undisturbed until skin is charred and crisp and flesh of bottom fillet is flaky and opaque, 6 to 10 minutes. 3. Place a metal spatula underneath bass and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6 10 minutes. 4. Line a platter with remaining cilantro and lime slices. Place bass on top and remove twine. Recipe by Alison Roman Photo by Michael Graydon Nikole Herriott Ingredients: 2 tablespoons vegetable oil, plus more for grill 2 1½-pound live lobsters Kosher salt and freshly ground black pepper Melted unsalted butter, hot sauce, and lemon wedges (for serving) Instructions: 1. Prepare grill for medium-high heat; oil grate. Chill lobsters in freezer 15 minutes (this will slow down their nervous system helpful for what comes next). 2. Working one at a time, transfer to a cutting board, belly side down, with head facing you. Using a kitchen towel, hold tail (it shouldn t be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through tail. Remove any tomalley or eggs (reserving, if you d like). 3. Immediately rub cut side of lobsters with 2 Tbsp. oil total; season with salt and pepper. Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6 8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from grill and serve with butter, hot sauce, and lemon wedges for squeezing over. Recipe by Alison Roman Photos by Michael Graydon Nikole Herriott

24 NCBS Pig Tales May 2018 PAGE 24 COLONEL S CUPBOARD (Cont.) WHOLE CORN ON THE GRILL Ingredients: 4 ears of corn, in husk Charred Spring Onion and Sesame-Chile Butter Instructions: 1. Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25 to 35 minutes. 2. Let corn cool, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter. Recipe by Andrew Knowlton, Photos by Peden + Munk CHARRED SPRING ONION & SESAME-CHILE BUTTER Ingredients: VEGETABLES 6 spring onions 1 tablespoon vegetable oil Kosher salt, freshly ground pepper 2 tablespoons shichimi togarashi or 1 crushed red pepper flakes 1 teaspoon crushed red pepper flakes 1 cup (2 sticks) unsalted butter, room temperature Instructions: 1. Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop. 2. Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper. 3. Do Ahead: Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using. Recipe by Andrew Knowlton GRILLED ASPARAGUS WITH LEMON DRESSING Ingredients: 1 tsp. finely grated lemon zest 1 tsp. finely grated Meyer lemon zest 1 Tbsp. lemon juice 1 Tbsp. fresh Meyer 1 Tbsp. whole grain mustard ¼ cup olive oil Salt & pepper 2 bunches asparagus, 2 bunches spring onions, halved lemon juice Instructions: 1. Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper 2. Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. 3. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing. Recipe by Dave Muller & Lana Porcello

25 NCBS Pig Tales May 2018 PAGE 25 COLONEL S CUPBOARD (Cont.) DESSERT PIG PICKIN' CAKE 4. Divide batter evenly between prepared pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes, rotating pans halfway through baking. 5. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours. Ingredients: 15-oz. can mandarin oranges in syrup. drained 1 recipe yellow cake batter* 2 tablespoons cake flour 1 teaspoon orange extract 20-oz. can pineapple rings in syrup. drained 3 cups lightly sweetened whipped cream. whipped to stiff peaks* cup store-bought vanilla pudding (about 3 snack cups) Cake Instructions: 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two nine-inch round cake pans and line with parchment paper. 2. Set aside 19 orange segments for topping. 3. Using stand mixer fitted with paddle, beat cake batter, flour, orange extract, and remaining oranges on medium-high speed until oranges have broken down, about 1 minute. Filling and Frosting Instructions: 1. Cut 4 pineapple rings into quarters, set aside. 2. Chop remaining pineapple fine and place in bowl (you should have about 1 cup). 3. Fold whipped cream into pudding. 4. Gently fold 1 cup pudding mixture into chopped pineapple. Note: Go to batter for our Yellow Layer Cake Batter recipe and go to for our Lightly Sweetened Whipped Cream recipe, or use your own recipes. Assembly Instructions: 1. Place 1 cake layer on plate or pedestal. 2. Spread pineapple mixture in even layer over top. Top with second cake layer. 3. Spread top and sides of cake with remaining pudding mixture. 4. Alternate reserved pineapple quarters and 16 reserved orange segments around outside edge of top of cake. 5. Place remaining 3 orange segments in center of cake. Serve.

26 NCBS Pig Tales May 2018 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 2000 East Dixon Blvd Shelby NC

27 NCBS Pig Tales May 2018 PAGE 27 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919)

28 NCBS Pig Tales May 2018 PAGE 28 SPONSORS OF NCBS

29 NCBS Pig Tales May 2018 PAGE 29 A.B. Vannoy Hams SPONSORS OF NCBS 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 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) ~ 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.

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

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

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