HAPPY NEW YEAR & BEST WISHES...

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1 NCBS PIG TALES January 2018 HAPPY NEW YEAR & BEST WISHES......FROM NCBS Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas, Valentine, Birthday, or simply I Love You Gift that the recipient will long remember. Inside This Issue... IS BBQ IN OUR DNA? 3-5 THE OLD PIT MASTER NCBS WELCOMES NEW BOARD MEMBERS 18 COLONEL S CUPBOARD VIPER S VAPORS / MISS CAROLINE S SECRETS 24

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3 NCBS Pig Tales January 2018 PAGE 3 IS BBQ IN OUR DNA? I have long been a proponent that BBQ is in man s DNA. Think about it. Once lighting struck a tree and man was able to capture fire, the first thing he said was unh ima nogota eatum colda meatum which translates to now I won t have eat any more Mammoth sushi. With fire and meat man knew exactly what to do - sprinkle it with salt--cook it low and slow and turn it every so often - get a cold brewski out of the creek and enjoy! Had this momentous event been filmed, it would have been the first Budweiser commercial. Barbecue, as we know it, is our USA native dish. But we are not the only people to enjoy this scrumptious feast. In doing some research on BBQ around the world, I found there is hardly any place on the planet that man has not figured out that cooking meat over an open fire beats the heck out of boiling it in a pot. So our readers will be knowledgeable about how to order BBQ in some of our sister countries, I thought I would share some of my newly acquired BBQ knowledge: In Japan they burn wood for 60 days in a kiln to create a glass like fuel for cooking chicken BBQ. They call it-yakitori. In New Zealand they do a bonfire BBQ. Apparently they like their cue extra crispy. In the Philippines they cook suckling pigs skewered on bamboo poles over a pit of hot coals. They call it Lechon. Danita Delimont via Getty Images In Thailand meat is marinated, skewered and cooked over a wood burning or charcoal fire. They call it - Satay. In South Africa meat and vegetables are cooked over wood coals and they call it Braal. David Loftus via Getty Images barbourians/flickr

4 NCBS Pig Tales January 2018 PAGE 4 IS BBQ IN OUR DNA? (Cont.) In China they cook pork BBQ. It is served over rice in a Cantonese dish called Char Siu. In India they barbecue chicken in a large clay oven called a tandoor. It is called Tandorri chicken. In Brazil they grill meat on skewers over hot coals. It is called Churrasco. Elise Bauer via Simply Recipes In Korea they cook Marinated beef, slice it thin, and make a dish called Bulgogi Korean Beef BBQ. lomo al trapo In Argentina they splay the full beef carcass on a metal cross and it is cooked near wood coals. They call it Asado. In Australia, in addition to Shrimp on the Barbie, they do a sausage sizzle. They simply call it bbq. thepurpledoor via Getty Images

5 NCBS Pig Tales January 2018 PAGE 5 IS BBQ IN OUR DNA? (Cont.) In the USA you can have your choice of pork cooked over Hickory wood or charcoal in NC, ribs cooked over wood or charcoal in Memphis, a variety of meats cooked over wood and charcoal in Kansas City or brisket and sausages cooked over post Oak wood in Texas. And there are hundreds of variations on the BBQ theme throughout the country. Are we not the most blessed people on the planet?

6 NCBS Pig Tales January 2018 PAGE 6 WHAT S THE DIFFERENCE BETWEEN GRILLING AND BBQ? Grilling is cooking fast, at a high temperature... any cut of meat or poultry, even vegetables! Grilling is when you place your meat or poultry etc. on the cooking surface of a grill (like a gas-powered grill) and cook away! Sometimes thin sauces or marinades are applied to the food before or during the cooking process to keep the meat moist because grilling fast at a high heat tends to dry out the meat if you don't. Many people use BBQ sauce for grilling and I think this is why everyone gets so confused about what the difference is between grilling and BBQ. Grilling is also known as DIRECT COOKING. This cooking method involves cooking your food directly over the heat source. Recommended for food that requires short cooking times or to sear and lock in the juices before cooking food indirectly. and it usually results in a tender, delicious treat that practically falls apart as you eat it. BBQ is also known as INDI- RECT COOK- ING. When food is cooked away from the direct heat source with the lid closed. This method works well for delicate foods as well as foods that require longer cooking times. BBQ'ing is what's done when you want your company to stay all day and Grilling is what's done when you want your company to eat and go! BBQ is slow cooking for several hours... any cuts of meat or poultry over say... wood coals but the meat is not placed right directly over the coals like in grilling. When BBQ ing, there is usually a can of water somewhere in the grill to keep a constant humidity level in the cooking area. Dry rubs made of various herbs and spices are often applied to the meat or mustard or tomato-based sauces (depending on where you live). However, many BBQ ers forgo the rubs and sauces and let the woodsmoke flavor the food. It is not unusual to BBQ meat or poultry for several hours (or even all night!). You can BBQ a really bad cut of meat In many parts of the world, notably, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. According to Wikipedia, in British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also

7 NCBS Pig Tales January 2018 PAGE 7 WHAT S THE DIFFERENCE BETWEEN GRILLING AND BBQ? (Cont.) refers to cooking under a source of direct, high heat--known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate. Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most barbecue restaurants, but nevertheless many consider this to be a distinct cooking process called smoking. Author Unknown

8 NCBS Pig Tales January 2018 PAGE 8 HOTTEST BBQ TRENDS IN 2017 In January of each year my friend Steven Raichlen predicts the BBQ trends for the coming year. For the last couple of years I have checked what NCBS was doing for the past year against his predictions. I do this to see if we are in lockstep with what he predicts the trend is going to be. I do not view his predictions as the yardstick by which all should be measured, I just like to see if I agree and if we should be making any changes. I always want to be a student and I always want NCBS to be on the cutting edge of what is going on in the world of BBQ. For 2017 Steve predicted the following: (1) How our food is raised will matter as much as how we grill it. The term is HHOW. HHOW stands for Heritage-Heirloom-Organic-Wild. CHECK. NCBS has always used free range chickens, ground raised hogs and fish that were swimming in the ocean a day or so before our camps. Except for the canned Bush s Baked Beans (the base for our baked beans) all of our produce is fresh farm raised. Our breads and desserts are fresh home made for each camp. We are eight years ahead of the curve on this one. (2) Breakfast on the grill. Steve says that since his Breakfast on the Grill TV episode, a lot of people are Beer-can breakfast burgers. Photo by Richard Dallett. getting up early to grill breakfast. I must confess I am not one of these people. Monday through Friday I am rolling at 6 AM to get my wife off with morning coffee. She is a director of a medical facility and her day starts early. When that is completed, I have a breakfast biscuit from Biscuitville (I purchase several at a time and freeze them) with lots of coffee at my desk while I read a hundred or so s. About the only time I have the luxury of breakfast on the grill is when I am guiding a hunting trip or my wife and I are on a vacation in the high country of Montana. (3) The Middle East Heats Up. I know that TV food shows have cottoned to foods of the Middle East of late. This is fine for TV food shows. It can be entertaining. I my opinion grilled eggplant salad is not likely to show up in NC BBQ pits or on the supper table of NC residents.

9 NCBS Pig Tales January 2018 PAGE 9 HOTTEST BBQ TRENDS IN 2017 (Cont.) (4) Tweezer Q. This is the product o f f i n e dining chefs who have opted to o p e n a barbecue restaurant. One might experience tiny strips of Wagyu brisket wrapped in lettuce leaves with Asian condiments and eaten with chopsticks. WOW! This sounds almost as good as shredded smoked Wagyu tongue seated on sesame encrusted palenta topped with a blackberry drizzle and sprinkled with unborn butterfly tears - one of my all-time BBQ favorites. (5) Caveman everything. Here Steve is touting his Caveman T-Bone. He suggests that this primal method of cooking (cooking everything directly on the embers sans grill) is fantastic. I have cooked steaks on smooth hot rocks and roasted corn in the shuck. I prefer not to go down the road of cooking shell fish, fruit, vegetables and meat on bare hot coals if I can form a grill out of chicken wire and green sticks or find me a good smooth stone. (6) The rotisserie renaissance. In this prediction, I could not tell if Steve was predicting a resurgence of rotisserie cooking or simply saying he likes it. If it was the latter, I agree. I was taught rotisserie cooking by my Scout Master. He taught us Jeremiah Johnson camping and no utensil cooking. Spit cooking was one of the methods. You can purchase a motorized spit for your kettle grill. It cooks a great chicken.

10 NCBS Pig Tales January 2018 PAGE 10 DISEASES IN YOUR BACKYARD The popular trend of raising backyard chickens in U.S. cities and suburbs is bringing with it a soaring number of illnesses from poultry-related diseases, at least one of them fatal. Since January, nearly 1,000 people have contracted salmonella poisoning from chickens and ducks in 48 states, according to the Centers for Disease Control. More than 200 were hospitalized and one person died. The toll was four times higher than in The CDC estimates that the actual number of cases from contact with chickens and ducks is likely much higher. "For one salmonella case we know of in an outbreak, there are up to 30 others that we don't know about," CDC veterinarian Megin Nichols said. A "large contributing factor" to the surge, Nichols said, comes from natural food fanciers who have taken up the backyard chicken hobby but don't understand the potential dangers. Some treat their birds like pets, kissing or snuggling them and letting them walk around the house. Poultry can carry salmonella bacteria in their intestines that can be shed in their feces. The bacteria can attach to feathers and dust and brush off on shoes or clothing. But illnesses can be prevented with proper handling. The CDC recommends that people raising chickens wash their hands thoroughly after handling the birds, eggs or nesting materials, and leave any shoes worn in a chicken coop outside. By DAVID PITT, Associated Press DES MOINES, Iowa The Angel Foundation Assisting The North Carolina Barbecue Society in its support of our Warriors.

11 NCBS Pig Tales January 2018 PAGE 11 ARE CROSS DRESSING PIGS THE ANSWER? Once while judging a barbecue contest I (along with the other judges) had the misfortune to be served pork that reeked of boar taint. I was the one that opened the lid on the container for our table. In judging one is not supposed to demonstrate any non verbal communication such as rolling the eyes, smiling, frowning, smacking lips, pounding the table etc. All that training notwithstanding, when the top came off I recoiled and inadvertently let out a whoooooo. I declined to taste the offering and passed the container to the next judge who followed suite. The cue went around the table with each judge passing until it came to a lady who admonished the rest of us about our duties as a judge and was determined to try that stuff. I watched in amusement as she took a large forkful of the cue into her mouth. She chewed and chewed while beads of perspiration popped out on her forehead. Her eyes became glassy and the color drained from her cheeks as she tried to summons the courage to swallow. Finally she deposited her cud into a napkin and excused herself. When she returned, I could not resist the temptation and extended the container to her and inquired seconds? For those of you (and I hope this encompasses most all of you) who have not encountered pork with boar taint, count your blessings. Boar taint attains its full bouquet when pork from a male pig that has not been castrated (the new term is intact ) meets the heat of the cooking fire. This aroma can run the gamut from dirty socks to stale BO to an elephant passing gas. The taste of the meat is affected as well. It takes on a foul sour taste. This condition in a boar hog is occasioned by high levels of androstenone and/or skatole in the pigs body. The former is a steroid produced from the boar s testis, which is absorbed in the fat of the boar s body via the blood stream and ultimately emerges in the form of saliva which the boar excretes by smacking his mouth. Of course this frothing at the mouth has much to do with the presence of a voluptuous female pig in a loving frame of mind. The odor from this slobber is a sex pheromone that excites the porcine fairer sex and stimulates her hormonal system. A few whiffs of this porky perfume and hot girl pigs seem willing to overlook the bristles, three day stubble, mud, need for Right Guard and generally unkempt appearance of their suitors. To avoid boar taint in their meat products, the big pig farms castrate almost all of their male piglets at about 4/5 weeks of age, except for the lucky ones kept for breeding stock. One of the downsides of castration is the loss of improved feed efficiency. An intact male pig eating the same amount of the same food as a barrow (castrated male pig) will produce a 10 to 30 % higher weight gain. When this is translated to the bottom line one can readily see why the pork industry would be vitally interested in finding ways to produce the weight gain of a boar without the boar taint. If you find yourself

12 NCBS Pig Tales January 2018 PAGE 12 ARE CROSS DRESSING PIGS THE ANSWER? (Cont.) riveted by this subject read the paper of E. J. Squires of the Dept. of Animal and Poultry Science, University of Guelph, Guelph, Ontario Canada entitled Genetics of Boar Taint. How does one have boars without boar taint? LIPSTICK! One (1) % of all pigs are intersexual. These Hermaphrodite little piggys have exterior female genitals, but they have internal male genitals as well, they grow tusks aaaaaand they don t have boar taint. On the Pacific island-nation of Vanuatu (formerly New Hebrides) off the coast of Australia pigs are highly prized by the native communities. On these islands pigs symbolize wealth, status and are used for currency even in these modern times. This archipelago is believed to contain the largest concentration of Hermaphrodite pigs on the planet. These special pigs have been selectively bred for thousands of years. These cross dressing pigs have all the boar qualities without boar taint. I discovered the existence of these pigs while doing research on another pig project for an article for Pig Tales. I must confess that in the course of hours and hours of scanning the internet and reading articles about these pigs I have learned more about Hermaphrodite pigs, bi-sexual bison and gay grizzly bears than I ever wanted to know. Scientist have already genetically engineered pigs to produce abnormally large litters (a sow in England recently produced 27 piglets-a new record); produced pigs that glow in the dark for medical transplant research; produced rapid weight gain (an old type farm pig weighed about 65 pounds at six monthstoday s pig weighs 200 pounds at the same age); produced a leaner pig (because the public demanded it) and many more good and some not so good advancements. I believe that the pork industry will find a way to engineer the taint out of boar pigs. A thirty (30%) percent increase in the bottom line is too attractive for the industry not to buy those boars some dresses. By Jim Early Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones

13 NCBS Pig Tales January 2018 PAGE 13 MY NEW YEARS WISHES I have long ago given up making New Year s Resolutions. I, like most, made them with good intentions and you know what road to where is paved with good intentions. So I got out of the paving business. Now I just make wishes and with God s help and guidance try to do my part to make them come true. After World Peace, Cure of All Dread diseases, a Congress that will work together in a bi-partisan way to move our Country to the greatness we once knew, and of course love among all men, these are my next set of wishes for NCBS: 1. I WOULD LIKE SOME HELP WITH RUNNING NCBS. Atta boy is nice to hear and I get a couple of those each year. But this organization was never meant to be about me or just my ideas. Yes I founded it and I put a lot of money in NCBS on the front end to get us up and running. We have been self sustaining for the last 8 years with no more financial aid from me. I made a promise to myself when I closed my law office September 2007 to devote full time to NCBS, that if my working hours a week and 2-3 weekends per month pro bono for NCBS was not enough (with the help of others), I would let it fold. We have enjoyed many successes. We now have programs that are recognized world wide. I have not lost my passion for NCBS (it is even greater), but I could use (and would greatly appreciate) some good help. 2. I WISH OUR NCBS FAMILY WOULD SHARE SOME OF THEIR RECIPES. The recipes can be the member s recipe or just a member s favorite that was created by a spouse, a member s family member or a close friend. 3. I WISH THAT SOME OF OUR MEMBERS WOULD STEP UP. I would like to train three persons to be camp coordinators, one for each of the three NCBS BBQ Boot Camps. The first year this person could shadow me with a duplicate clipboard and learn how to keep the camp on schedule and see that all aspects of the camp had what they needed when they needed it. Then the second year this person would be the camp coordinator and I would shadow them and be available to assist where needed. 4. I WISH SOME OF OUR MEMBERS WOULD SHARE THEIR TALENTS and write and send in articles for Pig Tales. We have members who write for papers, have been editors of papers, have written books, and have done some really interesting things. I wish these members would treat membership in NCBS as more than a membership in a social club. I would like to see our membership involved in any way with what we do. I have other wishes of course, but if I just got these four. WOW! WHAT A YEAR! Jim Early

14 NCBS Pig Tales January 2018 PAGE 14 THE OLD PIT MASTER Alarm clock jangles, the dog barks and again it s One a.m., must roust this body from this warm bed and do it all over again. Strong black coffee made in stocking feet, grits, red eye gravy and ham, some eggs would make this meal complete, guess I ll just settle for jam. Stooped shoulders lean into morning chill, bright toe nail moon overhead, gnarled brown hands scrape a frosted windshield, Lord do I miss that bed. Come on old truck and talk to me son, don t make me have to cuss, you better turn over and do it soon, out here there ain t no bus. My wood fires a rollin oak and hickory wood, twelve hogs on the pit sizzlin and looking mighty good. Coals are a glowin and evenly spread, sure wish this old body was back in that bed. I ll cook em for six and then turn em, sauce em real good and not burn em. Two more hours skin side down, and I ll have pretty pigs a nice golden brown. Then I ll head for home and grab some shut eye, when my head hits the pillow the time do it fly.

15 NCBS Pig Tales January 2018 PAGE 15 THE OLD PIT MASTER (Cont.) Later I ll check my boxes and hope for good luck, fried rabbit and gravy would make a good sup. The fence needs some mendin and so does the roof, the vet needs to look at my hoss sore hoof. If I move right along I can get it most done, before the shadows get long and I run out of sun. I need to split kindling for the pit and the house, and set me a trap and catch that damn mouse. Then good Lord willing I ll take me a blow, and catch Paul Harvey on my old radio. I ll sit by the fire and sip a little gin, and rest these old bones so I can do it again. Tomorrow I ll make sausage if I possibly can, time sho gets away from a barbecue man. By: Jim Early 2006

16 FOR ALL THE MARBLES... A CHAMPIONSHIP IS ON THE LINE!

17 NCBS Pig Tales January 2018 PAGE 18 NCBS WELCOMES NEW BOARD MEMBERS In March 2017 I had the privilege of spending some time with Donnie Boltz. He is a fascinating man. Donnie has appeared before Congress as a spokesperson for the small business man. He supports and works with many conservation and charitable groups locally including SUFS. He creates the recipes for his restaurant Fish Bites. He is the congenial host at his restaurant that make everyone feel at home. I am told that every now and then he takes a nap, although I found no proof of this. I am pleased to say Donnie and I have become Buds. Donnie agreed to be one of our instructors at the Wilmington camp September 30th, He did an outstanding classes on seafood. Donnie agreed to share how he makes his fabulous New England Clam Chowder. He also did a class on how to properly filet a fish and how to make some of his scrumptious sauces. In addition to creating the recipes for his restaurant and teaching his chefs how to make them, Donnie makes the desserts for Fish Bites. Fresh is a hallmark of Fish Bites. Donnie has his own boats, his own fresh fish market and his own oyster beds. If it is fresher than Fish Bites, it is still swimming. Fish Bites IS a 100 mile restaurant. NCBS is privileged to have this talented man on our faculty and Board. Welcome Donnie! Bobby Wooten is a resident of Oak Island, NC. He is an avid boatman and fisherman. Bobby s skills on the water are exceeded only by his skills at the grill. If it swims, Bobby will catch it. If he catches it, he will cook it. If he cooks it you hope to be on the invitation list. Bobby has been on the NCBS staff for many, many years. He helps put up our camps, handles registration, works in the kitchen and generally jumps in and helps whomever he sees needs a hand. I cannot think of anything about our camps this multitalented man cannot do. Bobby has not only helped make our camps run smoothly, through his efforts he has helped NCBS secure sponsors to help fund our events and provide the funds for the $50,000 we offer in scholarships to disabled Warriors and First Responders of North Carolina. NCBS is indeed indebted to this man. It is with great pleasure that NCBS adds Bobby Wooten to its Board. Welcome Bobby!

18 NCBS Pig Tales January 2018 PAGE 19 APPETIZERS FOR THE BOWL GAMES Total Time: 30 min Makes 12 servings Choosy Crab Dip Ingredients: 12 ounces cream cheese, softened 1 cup (1/2 pint) sour cream 1 1/4 cups shredded Cheddar cheese, divided 2 tablespoons mayonnaise 1 tablespoon seafood seasoning 1 tablespoon lemon juice 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce Garlic powder to taste 1 pound canned crabmeat Directions: Preheat oven to 375 F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large bowl, mix together all ingredients except crabmeat and 1/4 cup Cheddar cheese. Fold in crabmeat. Transfer mixture to prepared casserole dish. Bake twenty minutes. Sprinkle top with remaining 1/4 cup cheese and bake for five more minutes. Notes: Serve with an assortment of crackers. You can use imitation crabmeat instead of the canned, and any mellow cheese instead of the Cheddar. Experiment and use whatever works best for you! Total Time: 35 min Yield: 6 servings Roasted Shrimp Cocktail Ingredients for the shrimp: 2 pounds (12 to 15 count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Ingredients for the sauce: 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup (recommended: Heinz) 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce Directions: Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. Recipe courtesy of Ina Garten 2008, Barefoot Contessa Back to Basics, All Rights Reserved

19 NCBS Pig Tales January 2018 PAGE 20 COLONEL S CUPBOARD (Cont.) Swedish Meatballs Directions: Melt the butter in a medium skillet over mediumhigh heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with until combined. Total Time: 1 hr 5 min Yield: 8 servings Ingredients: 1 tablespoon unsalted butter 1/2 medium onion, finely chopped Kosher salt 1 1/2 cups breadcrumbs 1/3 cup milk 2 teaspoons dry sherry 1/2 teaspoon mustard powder 3 large eggs 1/2 pound ground pork 1/2 pound ground turkey 1 tablespoon honey 1/2 teaspoon ground allspice Freshly ground pepper Vegetable oil, for frying 3 Tbsp. lingonberry or cranberry preserves 1/2 cup sour cream Chopped fresh dill, for topping Fresh pickled cucumber slices, for serving Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours. Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream. Photograph by Anna Williams Recipe courtesy Food Network Magazine

20 NCBS Pig Tales January 2018 PAGE 21 COLONEL S CUPBOARD (Cont.) Beer Barbecue Ribs Teriyaki Bacon Wrapped Scallops Yield: 6 servings Ingredients: 4 lbs St. Louis cut pork ribs 1 cup dry sherry 1 1/2 cups (non flavored) beer 2/3 cup brown sugar (packed) 1/2 cup soy sauce 1/2 cup BBQ sauce 1/4 cup honey 2 cloves minced garlic; water Directions: Put ribs, sherry and enough water to cover the ribs in a large pot or Dutch oven. Bring to a boil then reduce heat to medium-low. Let simmer uncovered for about 1 1/2 hours or until ribs are tender. Combine remaining ingredients in a saucepan for the marinade. Heat on medium and stir until boiling and the sugar dissolves. Cool in fridge. Coat ribs with enough marinade to cover them and refrigerate for at least 3 hours. Reserve the remaining marinade. Place marinated ribs on grill for 5 minutes per side. Brush with remaining marinade as they cook. Recipe by Mimi Calo - Photo by Karl Weinsteiger Total Time: 25 Minutes Makes 12 Servings Ingredients: 1/2 cup teriyaki sauce 1/3 cup brown sugar 3 tablespoons minced fresh ginger root 18 slices bacon, halved crosswise 12 large sea scallops, cut into thirds 36 toothpicks Preparation: Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil. Whisk teriyaki sauce, brown sugar, and ginger in a bowl. Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets. Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about six minutes more. ALL RIGHTS RESERVED 2015 Allrecipes.com Scallops/

21 NCBS Pig Tales January 2018 PAGE 22 COLONEL S CUPBOARD (Cont.) Classic Sugar Cookies Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners' sugar until fluffy. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture, then chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes at 350 degrees F. Peanut Butter Cookies Make Classic Sugar Cookie dough (No. 1) without zest. Add 1 cup peanut butter with the sugar. Roll into medium balls; press with a fork. Sprinkle with coarse sugar and bake 12 to 15 minutes at 350 degrees F. Mexican Wedding Cookies Make Classic Sugar Cookie dough (No. 1) with almond extract instead of vanilla. Add 1 cup almond flour to the dry ingredients. Chill 30 minutes, then scoop into tiny balls and bake 20 to 25 minutes at 325 degrees. Cool, then toss in confectioners' sugar. Classic Chocolate-Chip Cookies Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees. Lemon Volcanoes Make Classic Sugar Cookie dough (No. 1) with 1 cup granulated s u g a r to tal (o m i t confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees. Butterscotch Blondies Make Classic Chocolate- Chip Cookie dough (No. 5), but replace the butter with 1 cup vegetable oil and use only granulated sugar (1 1/2 cups total). Mix in 2 cups butterscotch chips instead of semisweet. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.

22 NCBS Pig Tales January 2018 PAGE 23 COLONEL S CUPBOARD (Cont.) Pecan Chipsters Make Classic Chocolate- Chip Cookie dough (No. 5) with 2 cups dark chocolate shavings instead of chips. Add 2 cups chopped pecans. Pat into a rectangle on parchment paper and chill 1 hour. Cut into 2-inch squares and freeze 30 minutes, then bake between 14 to 16 minutes at 350 degrees. Tropical Chewies M a k e C l a s s i c C h o c o l a t e - C h i p Cookie dough (No. 5) with 1 & 1/2 sticks melted butter in place of the 2 sticks butter, and white chocolate chips instead of semisweet. Add 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake between 12 to 15 minutes at 350 degrees. Classic Chocolate Cookies Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake twelve to fifteen minutes at 350 degrees. Oatmeal Raisin Walnut Cookies 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 t e a s p o o n s vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 2 1/2 cups quick-cooking oats 1/2 cup white raisins 1/2 cup red raisins 1 cup slightly chopped black walnuts Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, raisins, and pecan or walnuts. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. (Do not leave the cookies in the oven for longer since they may not appear to be "done" at 11 or 12 minutes. They will continue baking on the hot baking sheet once you remove them from the oven.) The first nine recipes can be found at cookies.html The last recipe was provided by Kimberly Early.

23 NCBS Pig Tales January 2018 PAGE 24 RULES TO LIVE BY The following are some of my favorite quotes. I hope one or more of them will become a favorite of yours as well. BEAUTIFULLY STATED If you are strong enough there are no precedents. - F. Scott Fitzgerald A slender acquaintance with the world must convince every man that actions, not words, are the true criterion of the attachment of friends. - George Washington Few men have virtue to withstand the highest bidder. - George Washington If the freedom of speech is taken away then dumb and silent we may be led, like sheep to the slaughter. - George Washington I believe it is an established maxim in morals that he who makes an assertion without knowing whether it is true or false, is guilty of falsehood; and the accidental truth of the assertion, does not justify or excuse him. - Abraham Lincoln Do not pray for easy lives. Pray to be stronger men. - John F. Kennedy As we grow up, we learn that even the one person that wasn t supposed to ever let you down probably will. You will have your heart broken probably more than once and it s harder every time. You ll break hearts too, so remember how it felt when yours was broken. You ll fight with your best friend. You ll blame a new love for things an old one did. You ll cry because time is passing too fast, and you ll eventually lose someone you love. So take too many pictures, laugh too much, and love like you ve never been hurt because every sixty seconds you spend upset is a minute of happiness you ll never get back. - Author Unknown Don t be afraid that your life will end, be afraid that it will never begin. - Anonymous * * * In disagreements with loved ones, deal only with the current situation. Don t bring up the past. Work like you don t need the money; Love like you ve never been hurt; and Dance like no one is looking. Approach love and cooking with reckless abandon. The above were retrieved from BrainyQuote.com.

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

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

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

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

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

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

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

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