8th ANNUAL CARY BBQ CLASSIC

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NCBS PIG TALES September 2017 8th ANNUAL CARY BBQ CLASSIC JULY 14-15, 2017 Give a NCBS Membership, BBQ

recipient will long remember. Inside This Issue.

1 NCBS PIG TALES September th ANNUAL CARY BBQ CLASSIC JULY 14-15, 2017 Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas, Valentine, Birthday, or simply I Love You Gift that the recipient will long remember. Inside This Issue... 8TH ANNUAL CARY BBQ CLASSIC 3-7 8TH ANNUAL CARY BBQ CLASSIC GALLERY 8-13 DAVID SHEPHERD S WHOLE HOG CHEF CLAY WHITE JOINS NCBS BOARD 15 COLONEL S CUPBOARD 18-21

NCBS Pig Tales September 2017 PAGE 3 8 TH ANNUAL CARY BBQ CLASSIC Twenty-one cooking teams entered the 8th Annual Cary BBQ Classic.

We recognized some of the teams that had entered the Classic before and for others it was their first BBQ Classic. The Cookers started rolling in about 3 pm Friday July 28th.

There was the usual mixture of grills: wood-fired, charcoal-fired, gas-fired, pellet-fired and combinations thereof.

There were teams of all ages. It was a great mix of foodies: people who like to cook and eat.

It was steaming hot and muggy, at 6:30 pm the annual Cary rainstorm moved in and dropped a shower on our cooking village.

your shoes. This year it was just a shower. At 7:15 pm we were able to start the seven o clock Cookers meeting. This writer explained the NCBS Rules and Regulations.

3 NCBS Pig Tales September 2017 PAGE 3 8 TH ANNUAL CARY BBQ CLASSIC Twenty-one cooking teams entered the 8th Annual Cary BBQ Classic. All twenty-one teams made their way to KOKA Booth Amphitheater in Cary, North Carolina. We recognized some of the teams that had entered the Classic before and for others it was their first BBQ Classic. The Cookers started rolling in about 3 pm Friday July 28th. By 6:30 pm everyone was pretty much set up and eager to get started. We had meat inspection as each team set up camp. We a l s o i n s p e c t e d the team s grills. There was the usual mixture of grills: wood-fired, charcoal-fired, gas-fired, pellet-fired and combinations thereof. There were expensive manufactured grills and some nice homemade grills. There were pop-up tents and custom trailers. There were pros and backyard cookers. There were teams of all ages. It was a great mix of foodies: people who like to cook and eat. Some Cookers were members of NCBS and some were not, but all were ready to have TONS OF FUN! It was steaming hot and muggy, at 6:30 pm the annual Cary rainstorm moved in and dropped a shower on our cooking village. The rain was not like last year when water was running down the parking lot and into the judge s tent so hard if you stood in the tent and faced up the hill the water would jump your shoes. This year it was just a shower. At 7:15 pm we were able to start the seven o clock Cookers meeting. This writer explained the NCBS Rules and Regulations. All agreed the Rules and Regulations were fair and Cooker and Judge friendly. Everything went smoothly at the meeting and the Cookers questions were answered and turn-in boxes with codes and turn in times were d i s t r i b u t e d. T h e Cookers were anxious to prep and start cooking so we adjourned at 7:50 pm with a Best Wishes To All. The Cookers hurried to their tents to begin a long night of prepping and cooking for turn-in at noon the following day. After a couple of rounds to check on the Cookers to be sure they had everything they needed for the night, this writer called it a day that had started at 5 am. Sleep came quickly a s d i d S a t u r d a y m o r n i n g. Saturday July

NCBS Pig Tales September 2017 PAGE 4 8 TH ANNUAL CARY BBQ CLASSIC (Cont.) 29th was a gorgeous day. We had bright sunshine, mid seventies temperature, a light breeze and a Carolina blue sky.

A 9:00 am walkabout with the Cookers showed lots of activity. Things had shifted into high gear.

The 28 NCBS Certified BBQ Judges arrived at 10:00 am as requested, there were introductions and we settled in for our Judges Meeting.

4 NCBS Pig Tales September 2017 PAGE 4 8 TH ANNUAL CARY BBQ CLASSIC (Cont.) 29th was a gorgeous day. We had bright sunshine, mid seventies temperature, a light breeze and a Carolina blue sky. The Cookers were in good cheer notwithstanding t h e s l e e p deprivation and a lot of hard work between 8:00 pm Friday night and 9:00 am Saturday morning. A 9:00 am walkabout with the Cookers showed lots of activity. Things had shifted into high gear. Smoke curled lazily from chimneys, Cookers scurried about, one could hear the poof of drippings hitting hot coals and the air was filled with that wondrous aroma that has but one name BBQ. The 28 NCBS Certified BBQ Judges arrived at 10:00 am as requested, there were introductions and we settled in for our Judges Meeting. After a review of the NCBS Rules and Regulations and Q and A, the Judges were divided into three (3) tables of seven (7) with three (3) T a b l e captains and three (3) Turn-in time keeping and team rotation Judges. We have this thing down pat, it runs like a Rolex. This writer had one of our table captains do a walkabout to give each Cooking Team the Official Time at 11:30 am to remind them they had 30 minutes to the first flight turn-in. We do turn-ins in flights, fifteen minutes apart, so each teams offering gets to the Judge s Table hot. The First Flight Turn-in was Chicken at 12 Noon. All the Cookers were on time. Their offerings were shown by the Table Captains to the first table of Judges to judge for Appearance. Then the

NCBS Pig Tales September 2017 PAGE 5 8 TH ANNUAL CARY BBQ CLASSIC (Cont.

This sequence was repeated at 12:15 pm with the Second Flight of Chicken to the second and third tables of

Scores were handed to a Trigger Agency representative for tabulation and the First Flight of the second round

The Judging process began and the Judges carefully went about the difficult process of choosing the best Ribs.

When all of the Ribs had been judged, a Table Captain handed off scores to be tabulated as the First Flight of

Some Cookers walked to Turn-in with time to spare, some kinda jogged, but they all made it on time.

Each Cooking Team s meat was judged by a different table of Judges at each Turn-in so no Team s meat was

5 NCBS Pig Tales September 2017 PAGE 5 8 TH ANNUAL CARY BBQ CLASSIC (Cont.) Judges judged the meat for Tenderness and then judged for the most important - Taste. This sequence was repeated at 12:15 pm with the Second Flight of Chicken to the second and third tables of Judges. Scores were handed to a Trigger Agency representative for tabulation and the First Flight of the second round of meats (Ribs) arrived on time at 12:30 pm. The Judging process began and the Judges carefully went about the difficult process of choosing the best Ribs. This was again done in flights. When all of the Ribs had been judged, a Table Captain handed off scores to be tabulated as the First Flight of the third round of meats. Pork BBQ arrived on time at 1:00 pm. Some Cookers walked to Turn-in with time to spare, some kinda jogged, but they all made it on time. They cook slowly, but, (if necessary) they can run. Each Cooking Team s meat was judged by a different table of Judges at each Turn-in so no Team s meat was judged by the same table t w i c e. T h e judging was t r i p l e - b l i n d. Again the Judges had difficult decisions to make, but they did their jobs and did them well. Scores again were carried to the tabulator with dispatch. This was a great group of Judges. Two judges traveled from up-state New York to participate and received a really nice bottle of wine as The Judge that Traveled the Furthest. As a token of a p p r e c i a t i o n, Trigger Agency gave each Judge a pass to the Beer, Bourbon and BBQ Event and a tasting glass. On behalf of

Duke girls and this writer. Our Judges were also invited to the stage to receive a warm round of applause.

6 NCBS Pig Tales September 2017 PAGE 6 8 TH ANNUAL CARY BBQ CLASSIC (Cont.) The Cooking Teams gathered in front of the stage and as their names were called, walked on stage with Trigger Agency President Greg Nivens, Beer, Bourbon & BBQ Daisy Duke girls and this writer. Our Judges were also invited to the stage to receive a warm round of applause. NCBS, I wish to thank all of our Judges for coming on their dime and giving their time to help us with this very successful event. The Awards Ceremony took place at about 2:45 pm. Last year it was raining so hard I saw ducks wearing life jackets. This year sprites were bright, the sun was bright, it was just a perfect day!

Vicious Pig 4. Suppertime Barbecue Pork Champion: 1. North Meets South BBQ 2. Jealous Pigs 3. Suppertime Barbecue 4. Rollin Smoke Ribs Champion: 1. Fat Heads BBQ 2. Vicious Pig 3. Hopkins BBQ 4.

7 NCBS Pig Tales September 2017 PAGE 7 8 TH ANNUAL CARY BBQ CLASSIC (Cont.) The 1st, 2nd, 3rd, and 4th place Cooking Team results for each meat category, Reserve Champion and Grand Champion are as follows: Chicken Champion: 1. Rollin Smoke 2. Smoker & The Bandits 3. Vicious Pig 4. Suppertime Barbecue Pork Champion: 1. North Meets South BBQ 2. Jealous Pigs 3. Suppertime Barbecue 4. Rollin Smoke Ribs Champion: 1. Fat Heads BBQ 2. Vicious Pig 3. Hopkins BBQ 4. My Cousin Piggy Reserve Grand Champion: North Meets South BBQ Grand Champion: Rollin Smoke This was the 8th Cary BBQ Classic that this writer has produced and NCBS has sanctioned and judged. To Trigger Agency, Greg Nivens, the Cookers, the NCBS Certified BBQ Judges... THANK YOU FOR A JOB WELL DONE ~ Jim Early Good Food, Good Friends, GOOD TIMES!!! 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:

8 NCBS Pig Tales September 2017 PAGE 8 8 TH ANNUAL CARY BBQ CLASSIC GALLERY

9 NCBS Pig Tales September 2017 PAGE 9 8 TH ANNUAL CARY BBQ CLASSIC GALLERY

10 NCBS Pig Tales September 2017 PAGE 10 8 TH ANNUAL CARY BBQ CLASSIC GALLERY

11 NCBS Pig Tales September 2017 PAGE 11 8 TH ANNUAL CARY BBQ CLASSIC GALLERY

12 NCBS Pig Tales September 2017 PAGE 12 8 TH ANNUAL CARY BBQ CLASSIC GALLERY

13 NCBS Pig Tales September 2017 PAGE 13 8 TH ANNUAL CARY BBQ CLASSIC GALLERY Chicken Champion: Rollin Smoke Pork Champion: North Meets South BBQ Ribs Champion: Fat Heads BBQ

NCBS Pig Tales September 2017 PAGE 14 DAVID SHEPHERD S WHOLE HOG Last year NCBS member David Shepherd won the Pernod Ricard USA B B Q C o o k e r

David shared that he had worked with this cooker for the past year, cooking various types and cuts of meat and finally felt confident enough to

Jim, I cooked my first pig on Saturday, August 26th on my new pig cooker.

I have been practicing regulating the heat on this cooker with smaller cuts of meat like pork butts, whole chickens and even a leg of lamb.

Now I just needed a free weekend to have a big ole pig pickin. We invited the neighborhood, f a m i l y a n d friends.

The pig was ordered butterflied, head and feet off.

ribs, etc, we were able to get the pig, meat side down, on the cooker at 7:10 am. The cook went as perfect as could be.

14 NCBS Pig Tales September 2017 PAGE 14 DAVID SHEPHERD S WHOLE HOG Last year NCBS member David Shepherd won the Pernod Ricard USA B B Q C o o k e r Contest and received an Eastern Metalworks whole-hog cooker (See November 2016 Pig Tales). David shared that he had worked with this cooker for the past year, cooking various types and cuts of meat and finally felt confident enough to try cooking a whole hog. The following, in David s words, describes his adventure. Jim, I cooked my first pig on Saturday, August 26th on my new pig cooker. As you remember, this pig cooker was won through the giveaway listed in the Pig Tales newsletter last year. I have been practicing regulating the heat on this cooker with smaller cuts of meat like pork butts, whole chickens and even a leg of lamb. Once I figured out the right amount of charcoal/wood to add throughout the cook, I felt like I had control of the heat. Now I just needed a free weekend to have a big ole pig pickin. We invited the neighborhood, f a m i l y a n d friends. I picked up the pig from a meat packing company on Friday, August 25th and kept it on ice in a large cooler until Saturday morning. The pig was ordered butterflied, head and feet off. After getting the slippery pig out of the cooler, my good friend, Mike Atwater and I did a little light trimming, removing membranes from the ribs, etc, we were able to get the pig, meat side down, on the cooker at 7:10 am. The cook went as perfect as could be. The first peek was at 4 hours when I decided to flip the pig. It already had a nice color. The "flip" was harder than I imagined it would be. We realized then that I probably should have ordered the pig cut in half for easier handling. Low and slow for the next 6 hours. People were starting to show up and the hams were not done. Added more charcoal to the ham end of the cooker and went for another 1 hour. The pig was ready to pull at 6 pm and the crowd was anxious. Over 100 people showed up with their side dishes and were ready for a feast. I was nervous that this

NCBS Pig Tales September 2017 PAGE 15 DAVID SHEPHERD S WHOLE HOG (Cont.) 100 lb pig wouldn't be enough to feed the crowd but I later found out that it was just the right amount.

Also, everyone loved the crispy skin! There was nothing left but a pile of bones. This was a great event for everyone to get together and meet the new families in the neighborhood.

His love for preparing food grew as he spent hours in the kitchens of his mother and grandmother during his childhood. This love became a passion and he enlisted in the U.S.

15 NCBS Pig Tales September 2017 PAGE 15 DAVID SHEPHERD S WHOLE HOG (Cont.) 100 lb pig wouldn't be enough to feed the crowd but I later found out that it was just the right amount. The pig was moist and had a great taste. We pulled meat from each area of the pig and mixed it together, added a little of my vinegar sauce and did a "rough" chop. Also, everyone loved the crispy skin! There was nothing left but a pile of bones. This was a great event for everyone to get together and meet the new families in the neighborhood. Thanks, David Well Done David! CHEF CLAY WHITE JOINS NCBS BOARD Clay Thomas White is a native to the NC Sandhill s region born and reared in Fayetteville, North Carolina. His love for preparing food grew as he spent hours in the kitchens of his mother and grandmother during his childhood. This love became a passion and he enlisted in the U.S. Army to help pay for future culinary school training. This move led to a two year deployment in Germany and also placed him on the front lines in Iraq during Operation: Desert Shield and Desert Storm, earning h i m m u l t i p l e a w a r d s a n d commendations for his service. After a four year stint in the Army, Clay married his grade-school love, Teresa and they settled in Pinehurst, NC. Clay continued to pursue his love of food by starting a small catering with menus of NC Barbecue and other local favorites. He continued teaching himself fine dining and more refined cooking methods to achieve the level of a chef. After working in multiple restaurants and other catering businesses, Clay decided to take on Culinary School. He graduated Cum Laude. After graduation, Clay enlarged his business and began catering on a much grander scale. Chef Clay has taught in a college culinary program. Always desiring to be a student, Clay s love of the food industry led him to pursue a number of certifications including a Servsafe Instructor, Level One Sommelier, Tips, Food Cost Control, and Certified Culinarian. He is also a certified Judge and Table Captain for the KCBS, NCBS and often a competitor. Currently you can find Chef Clay catering to the masses and celebrities, cooking and judging BBQ, teaching food safety and continuing to travel the globe, learning all he can about the world s food and beverage industry. NCBS is pleased to have Chef Clay White on our board. Welcome Chef Clay.

16 AND THE WINNER IS... Trigger Agency President Greg Nivens Reserve Grand Champion North Meets South BBQ Grand Champion Rollin Smoke NCBS President & CEO Jim Early 8th ANNUAL CARY BBQ CLASSIC

NCBS Pig Tales September 2017 PAGE 18 AT LAST.

liquor combined 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika Directions: Strain oysters and reserve liquor.

Slowly add the hot milk and oyster liquor combination while stirring constantly. Add salt, pepper and paprika.

17 NCBS Pig Tales September 2017 PAGE 18 AT LAST... AN R MONTH Oyster Stew Fried Oysters Ingredients: 1/2 pint raw oysters 1/4 cup butter 2 cups hot milk and oyster liquor combined 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika Directions: Strain oysters and reserve liquor. Melt butter in a saucepan, add oysters and cook over a low heat until their edges begin to curl. Slowly add the hot milk and oyster liquor combination while stirring constantly. Add salt, pepper and paprika. Courtesy Doin The Charleston ~ A Gourmet s Guide & Cook Book Ingredients: 1 cup cracker meal 1/2 cup corn meal 1/4 teaspoon pepper 1 (12 oz.) container fresh select oysters 2 eggs, beaten Vegetable oil Directions: Combine first three ingredients in medium bowl. Dip oysters in egg, then dredge in meal mixture. Fry oysters in deep, hot oil (375 ) for 1 1/2 minutes or until golden, turning once. Drain on paper towels. Serve immediately. Courtesy Teresa Baker ~ Sharing Our Best

NCBS Pig Tales September 2017 PAGE 19 COLONEL S CUPBOARD (Cont.) Oysters Gumbo Ingredients: 1 red onion, julienne small 1 stalk celery, julienne small 1 sweet red pepper, julienne small 1/8 lb.

Ingredients: 16 fresh local oysters, shucked and left on the half shell 1/4 lb. butter (room temperature) 1 Tablespoon.

18 NCBS Pig Tales September 2017 PAGE 19 COLONEL S CUPBOARD (Cont.) Oysters Gumbo Ingredients: 1 red onion, julienne small 1 stalk celery, julienne small 1 sweet red pepper, julienne small 1/8 lb. smoked ham, julienne small 1 tablespoon butter Directions: Sauté vegetables and ham until tender. Divide among oysters and bake at 350 for 5 minutes. Ingredients: 16 fresh local oysters, shucked and left on the half shell 1/4 lb. butter (room temperature) 1 Tablespoon. Gumbo file 1 Tablespoon tomato paste 1 teaspoon fresh thyme 1/2 teaspoon garlic, chopped fine 1/2 teaspoon cayenne pepper Black pepper and salt to taste Ingredients: 3/4 cup bread crumbs 1 tablespoon butter, melted 1/2 teaspoon garlic powder 1 teaspoon parsley Salt to taste Directions: Toss bread crumbs and add to oysters. Continue to bake at 350 until browned. Courtesy 82 Queen Anniversary Cookbook Directions: Whip all ingredients until thoroughly mixed. Divide among oysters.

Drain, crumble and reserve. 2. Pour off all but 1 tablespoon of drippings. Add leeks, celery and garlic to drippings. Ingredients: 2 slices bacon 3.

19 NCBS Pig Tales September 2017 PAGE 20 COLONEL S CUPBOARD (Cont.) Oysters Rockefeller Stew 1 teaspoon Worcestershire sauce 1 1/2 cups packed thinly sliced raw spinach leaves Salt and pepper to taste Directions: 1. Fry bacon in heavy saucepan until crisp. Drain, crumble and reserve. 2. Pour off all but 1 tablespoon of drippings. Add leeks, celery and garlic to drippings. Ingredients: 2 slices bacon 3. Sauté over medium heat for 6 to 8 minutes until softened. 4. Add cayenne pepper, then milk and bring to a simmer. 1/2 cup thinly sliced leeks 1/2 cup thinly sliced celery 1 clove garlic, minced Pinch of cayenne pepper 2 1/2 cups whole milk or half-and-half 3/4 pint shucked oysters with liquor 5. Add oysters (cut up any large ones) and Worcestershire sauce and return to a simmer. 6. Add spinach and simmer about 2 minutes until spinach is wilted and oysters cooked through. 7. Season with salt and pepper to taste. 8. Ladle into 2 bowls and top with bacon bits. Courtesy Let Us Keep The Feast in Historic Beaufort

20 NCBS Pig Tales September 2017 PAGE 21 COLONEL S CUPBOARD (Cont.) Ingredients: Curd: 2 cups granulated sugar 1/2 cup salted butter, softened Directions: Key Lime Tassies 4 large eggs, at room temperature 1 cup bottled Key lime juice (such as Nellie & Joe s Famous Key West Lime Juice), at room temperature Cream Cheese Pastry: 1. Prepare the Curd: Beat 2 cups granulated sugar and 1/2 cup butter with an electric mixer on medium speed until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add Key lime juice to butter mixture, beating at low speed just until blended after each addition. (Mixture may separate at this stage, but will emulsify as it is heated and whisked.) 1 (8-oz.) pkg. cream cheese, softened 1 cup salted butter, softened 1/4 cup granulated sugar 3 1/2 cups allpurpose flour Additional Ingredients: Powdered sugar Lime zest 2. Transfer mixture to a heavy 4-quart saucepan. Cook over medium-low, whisking constantly, until mixture thickens and just begins to bubble, 14 to 16 minutes. Remove saucepan from heat, and cool curd 30 minutes. Place heavy-duty plastic wrap directly on surface of warm curd (to prevent a film from forming), and chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. 3. Prepare the Cream Cheese Pastry: Beat cream cheese, 1 cup butter, and 1/4 cup granulated sugar with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Shape dough into 60 (1-inch) balls, and place on a baking sheet; cover and chill 1 hour. 4. Preheat oven to 400 F. Place 1 chilled dough ball into each cup of lightly greased miniature muffin pans; press dough into bottoms and up sides of cups, forming shells. 5. Bake in preheated oven until lightly browned, ten to twelve minutes. Remove shells from pans to wire racks, and cool completely, about 20 minutes. 6. Spoon about 1 1/2 teaspoons of the curd into each pastry shell. Cover filled shells, and chill until ready to serve. Just before serving, sprinkle filled shells evenly with powdered sugar and, if desired, garnish with lime zest. Photo Courtesy: Iain Bagwell Recipe Courtesy: Southern Living ~

21 NCBS Pig Tales September 2017 PAGE 22 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

22 NCBS Pig Tales September 2017 PAGE 23 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC

23 NCBS Pig Tales September 2017 PAGE 24 SPONSORS OF NCBS The Angel Foundation Assisting The North Carolina Barbecue Society in its support of Step Up For Soldiers.

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

25 NCBS Pig Tales September 2017 PAGE 26 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919) STEP UP FOR SOLDIERS Upcoming Events Combat Mud Run Saturday, April 15, 2017 ~ 7:00 am National Guard Armory

Let us know how we can work with you and your team towards mutual

26 NCBS Pig Tales September 2017 PAGE 27 SPONSORS OF NCBS We are the largest producer of beer and wine events in North America. Let us know how we can work with you and your team towards mutual success Clipper Mill Rd. Baltimore, MD Ph:

27 NCBS Pig Tales September 2017 PAGE 28 SPONSORS OF NCBS A.B. Vannoy Hams True country ham connoisseurs agree that the slow curing aging process and the lack of artificial preservatives make the Vannoy ham the highest quality country ham available on the market today West Jefferson, NC

28 NCBS Pig Tales September 2017 PAGE 29 SPONSORS OF NCBS 5229 Market Street Hwy 132 & US 17 Wilmington, NC, US, Phone: (910) To The Point, Inc. Official provider of all embroidered goods for the North Carolina BBQ Society. 130 Stratford Ct Ste E, Winston Salem, NC (336) S. Stratford Rd. ~ Winston-Salem, NC Ph: (336) ~

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

NCBS Pig Tales September 2017 PAGE 31 Our Mission The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Carolina s barbecue history and culture and to secure North Carolina s

30 NCBS Pig Tales September 2017 PAGE 31 Our Mission The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Carolina s barbecue history and culture and to secure North Carolina s rightful place as the Barbecue Capital of the World. Our goal is to promote North Carolina as the Cradle of Cue and embrace all that is good about barbecue worldwide. As we strive to achieve these lofty goals we will be guided by the polar star that barbecue is all about good food, good friends and good times. NCBS Pig Tales is the official monthly publication of The North Carolina Barbecue Society and is free to members. Dues start at $35.00 a year ($25.00 for seniors and students). Visit us at to download application. Become a contributing correspondent and send us your articles, ideas, pictures and recipes. correspondence is preferred. We reserve the right to edit any article, ad, comment or recipe. Contact NCBS 144 Sterling Point Court Winston-Salem, NC Phone: (336) 765-NCBS Fax: (336) info@ncbbqsociety.com Website: Graphic Design and Web Presence Alex Polyachenko - Webmaster, Graphic Designer & Photographer Kimberly Early - NCBS Nurse & Photographer Ben Thompson Social Media Director & Photographer Columnists Jim Early All rights reserved, The North Carolina Barbecue Society 2017 Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information. NCBS wishes to give its membership a voice in NCBS Pig Tales. The articles in this publication reflect the views, opinions and preferences of the author of the article and do not necessarily reflect the views, opinions and preferences of NCBS officers, board members or the staff of NCBS Pig Tales. The recipes shared in this publication, unless they are excerpts from Jim Early s books The Best Tar Heel Barbecue Manteo to Murphy, Jim Early s Reflections: The Memories and Recipes of a Southern Cook and Shining Times the Adventures and Recipes of Sportsmen have not been kitchen tested by this publication. Contributing Correspondents Margo Knight Metzger Jim Morgan Jason Ingram Sean Wilson NCBS Officers President Jim Early Vice President.....Debbie Bridges-Webb Secretary....Mary E. Lindsey Treasurer.. Jim Early Asst. Treasurer... Alan Nichols NCBS Board Members Jim Early Winston-Salem, NC Chef Clay White...Southern Pines, NC Rick Hollowell Greensboro, NC Steve Grady......Dudley, NC Debbie Bridges-Webb... Shelby, NC Samuel Jones.....Ayden, NC Bryan Mosher Holly Springs, NC John Garber....Greensboro, NC Ben Thompson...Raleigh, NC

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

7th ANNUAL CARY BBQ CLASSIC

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