84 BIRTHDAYS AND 14,000+ PIGS

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1 NCBS PIG TALES June BIRTHDAYS AND 14,000+ PIGS THE LEGEND 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... 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP 3-15 CLASS OF 2018! PIEDMONT NCBS BBQ BOOT CAMP GALLERY COLONEL S CUPBOARD CREDITS 31

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3 NCBS Pig Tales June 2018 PAGE 3 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP May m a r k e d the dates of our 1 0 t h A n n u a l P i e d - m o n t NCBS BBQ Boot Camp and NCBS Certified BBQ Judge Classes. Each camp has gotten better and better. The agenda for each NCBS camp is pretty much the same, we just have different instructors and different venues. We start at 2 PM. This seems to work much better as we cover the same amount of classes Friday and end the camp at 9 PM instead of 10:30 PM. This is done to accommodate those who have traveled great distances and allow all to get a good night s rest before a 7 AM start Saturday. The agenda is also planned to keep all of our classes on time while accommodating the personal schedules of our Pit Masters and Chefs. As I listened to the weather report at 6 AM Friday morning, I was told there was going to be a possible late-afternoon shower. Okay. We can handle that. The staff gathered at 9:45 AM. Things were looking good. After a 2 PM checkin we began classes with this writer sharing the history of NCBS, its purpose and goals. Many of the campers had just joined the NCBS and did not really know who we are and what we do. Next we had a NCBS BBQ Judge Class on NCBS Rules and Regulations conducted by this writer. Our rules and regulations were crafted with the input of a number of experienced competition cookers and judges. The attendees learned how and why our rules and regulations are different from other BBQ societies and entities. Our rules are both cooker and judge friendly. As I was finishing my class the bottom dropped out of the sky. The showers hit like a monsoon. The tents held, but water was running across the parking lot underfoot. When I saw golfers sailing by in 12 Zodiacs I knew we needed to move the classes inside. Our first instructor of the afternoon was Pit Master Roger Lohr, owner of Speedy Lohr s BBQ of Arcadia. This long time Triad Favorite BBQ Pit is on the NCBS Historic Barbecue Trail. Roger grew up in the BBQ industry, his dad, Speedy Lohr of Speedy Lohr s BBQ of Lexington is a household name in Lexington style cue.

4 NCBS Pig Tales June 2018 PAGE 4 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) Roger taught the class how to make really good Lexington style BBQ from pork shoulders and how to make Lexington style BBQ dip. Roger is a NCBS friend. Thank you Roger. From 4:30 PM to 5:30 PM this writer showed the class how to make great side dishes to go with BBQ. Some of the recipes shared included Jalapeno Cornbread, BBQ Rub, Collard Greens, Stewed Tomatoes, Cajun Tomato Salad and other delectable treats. Then we had a MIXER & C O O K OUT. My friend and b u t c h e r w i t h o u t peer, Otis Rucker of Harris Teeter on Robinhood Road in in Winston- Salem had ground us some of his secret beefsteak burgers and Pit Masters Alan Nichols, Larry Cooper and others cooked them to perfection. The Beauties, as we call them, weighing about 3/4 of a pound each, were accompanied by a host of condiment i n c l u d i n g this writer s C o w b o y Brown Sauce with sautéed o n i o n s. Chief of our K i t c h e n Staff Bryan Mosher and the kitchen staff made delicious baked beans. Also there were six flavors of potato chips and Kimberly Early s to-die-for peach cobbler with h o m e m a d e i c e cream. Pair this with (every type of beer made by Anheuser Busch) graciously provided by my friend, Chip Harpe; Director of Sales for R. H. Barringer Distributors of Winston-Salem, and you ve got A PARTY. Next, Pit Master Alan Nichols held the attendees spellbound with his presentation on how to select, prep and cook pork ribs and beef brisket.

5 NCBS Pig Tales June 2018 PAGE 5 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) At 8:30 PM we scheduled Pit Masters A l a n N i c h o l s, Jim Early and Larry C o o p e r along with really good cook, Ben Thompson to offer a Time with the Pit Masters where the attendees could ask any questions they wished about cooking barbecue, using BBQ cookers, making sauces (dips), or anything else. 5:30 AM Saturday morning came reeeeeealy early but our kitchen staff comprised of Bryan Mosher of Holly Springs, Alan Nichols of Belews Creek, and Kimberly Early of Winston-Salem rolled in along with the outside staff of Donny Brown of Wilmington, Larry Cooper of Clemmons, Rick Hollowell of Greensboro, Grady Jarman of Wilmington, David Shepherd of Charlotte and Preston Sullivan of Madison and got two big coffee pots thumping. The kitchen crew warmed the scrumptious 100 biscuits made fresh and provided by Biscuitville of Clemmons, this writer s famous sausage gravy and the mouthwatering pastries made for us by Cosco s in Winston-Salem, and we were rocking. While the kitchen staff went about their chores and campers sipped OJ and coffee, Pit Master Alan Nichols kept a careful eye on big black iron skillets of simmering country ham provide by A. B. Vannoy Country Hams of Jefferson, NC. These to-die-for hams are prepared the oldfashioned way by hand rubbing salt and sugar on the hams and hanging them in ham barns atop the mountain for 10+ months. Heavenly. At 7 AM sharp n a t i o n a l l y acclaimed Pit Master, Steve Grady of Grady s BBQ in Dudley, NC took center stage and wowed the campers with a presentation of a 160 pound dressed, ground-

6 NCBS Pig Tales June 2018 PAGE 6 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) raised, whole hog. This was a first for many of the campers. Steve, with the assistance of our NCBS Staff prepped the hog and Steve fired it at about 7:30 AM. Steve has been cooking whole hogs at o u r N C B S B B Q B o o t C a m p s f o r s e v e n y e a r s. We were honored to have Steve cook his 14,000+ whole hog at this camp. Thank you Steve for your years of service to NCBS and for sharing another milestone in your illustrious career. Breakfast was served at 7:30 AM, campers enjoyed freshly made coffee with sweet cream, OJ, country ham b i s c u i t s, biscuits with sausage gravy, mounds of fresh fruit, and a dozen varieties of homemade sweet buns. This writer shared with our brothers, north of the Mason-Dixon line, how Southerners properly make a country ham biscuit. At 8 AM Pit Master Dean Allen was supposed to present a class on prep, cooking and presentation of chicken. Due to a l a s t m i n u t e problem for Dean, his class was c a n c e l l e d. Never missing a beat, the class had an opportunity to have a more l e i s u r e l y breakfast and spend quality time with Steve Grady and learn from his 75 years of cooking whole hogs. Nobody does it better! The 9 AM class was p r o d u c e d b y Chef/Owner Mark Grohman of Meridian restaurant in Winston- Salem. Meridian is one of my favorite 100 mile restaurants. I would drive a hundred miles any night to eat there. Mark s menu consists of what his local famers, purveyors and boat captains have that day. If it is fresher than Mark s menu it is probably still grazing in the pasture or swimming in the ocean. Mark also does all of his own butchering.

7 NCBS Pig Tales June 2018 PAGE 7 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) For our seafood class, Mark brought a reeeealy nice, fresh, whole gag grouper. He proceeded to show the class how to properly filet a whole fish leaving only the head and bones. Mark grilled the campers had just finished a plowman s breakfast, they ate Mark s offering like Vikings that had been at sea for a month. fish on one of our Webers and made a lemon beurre blanc sauce. Delectable!!! Though the Once the fish was devoured, he taught the attendees about the lesser expensive cuts of beef, like flat iron, flap and Teres Major. Teres Major is also referred to as shoulder tender and is second only to the tenderloin filet in tenderness. It comes off the shoulder blade and gets very little work.

8 NCBS Pig Tales June 2018 PAGE 8 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) Mark taught the class how to buy these cuts, trim them, marinate them, cook them and sauce them. The class was fed again. We try to keep everyone s belt buckle at a 45 degree angle at all times. Next, Mark showed the class how to trim and cut a prime rib into rib-eye steaks. Mark s ribeye steaks at his restaurant are hand cut and about 14 oz. He cooked these steaks over an extremely hot flame to absolute perfection. He then made his f a m o u s c a b e r n e t s a u v i g n o n butter. Mark c a l l s i t B a r n e y B u t t e r because it is purple. I call it exquisite. D e s p i t e having eaten a l a r g e breakfast and Mark s offerings every hour, the campers could not resist the sizzling bites of med i u m - r a r e ribeye with the melted B a r n e y Butter. To finish his last class, Mark t a u g h t t h e attendees how to butcher a whole hog, Italian-style. T h e I t a l i a n s

9 NCBS Pig Tales June 2018 PAGE 9 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) butcher to preserve meat. Americans butcher to display m e a t a t t h e marketplace. The attendees were fascinated to learn the muscle groups and where the cuts they buy at the market come from on the pig. Mark also taught the class which cuts were more tender because they do less work. Great job Mark! We had a 20 minute break for everyone to wash-up and then at 12:20 PM we had lunch. The class was swept away by Kimberly Early s soon to be famous hand-pulled chicken and dumplings, homemade yeast rolls with honeybutter, fresh garden salad with a host of dressings, sweeeeet tea and Dewey s Bakery Lemonade Cake, always a camp favorite, plus other assorted sweets. Nap time! Then this writer shared his recipes and demoed how to make his nationally acclaimed pimento cheese from his l a t e s t b o o k Reflections and his Worlds-Best Brunswick Stew a n d B a n a n a Pudding. This class a l s o i n c l u d e d instruction on how

10 NCBS Pig Tales June 2018 PAGE 10 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) to make a delicious Spinach Salad, pan-grilled NY Strip Steak, Jim s Cowboy Brown Sauce, Chargrilled Onions, Asparagus, Baked Apples with Makers Mark, Ice Cream and Carmel sauce in less than 20 minutes. While this writer completed his class the staff prepared some BBQ which had been shared for judging by Roger Lohr of Speedy Lohr s BBQ. This writer hinted that sometimes to test the power of suggestion we shared with the attendees that we messed with some of the servings i.e. scored it and campers gave an oral assessment of what he/she had eaten and judged and why they had judged it as they had. There was a Q & A session about the judging. Then we took a two hour break for campers to swim, nap, shower, dress, etc... before we resumed at 6 PM. slightly over-salted, over-cooked, over-sauced etc... so each camper did not get the same offering. We did not mess with any of the BBQ for this camp. The Campers then judged the BBQ, At 6 PM the campers and their guests returned and the drinking lamp was lit. This writer prepared lots of his a w a r d - w i n n i n g P i m e n t o c h e e s e served in T o s t i t o s S c o o p s along with

11 NCBS Pig Tales June 2018 PAGE 11 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) Southern Blistered Peanuts, Pork Rinds from Wise of Carolina Snacks (Yummmmm) of Henderson, NC and K e n w o o d w i n e s provided by Pernod Ricard. The wines and the munchies were a big hit with attendees and their guests. This social hour was followed by THE FEAST. Our invocation (which we do at every meal) was given by this writer. At 7 PM with the Marine Band playing Hail to the Pig and a flyover by six Lockheed Martin F-35 s, Steve Grady s 14,000+ whole hog was ushered into the dinning room. This fabulous offering, along with all of the food we had cooked for two days, except the fish, was placed on our buffet. These wonderful meats were complimented by multiple side dishes including, but not limited to, baked beans, red and white slaw, baked tiny new potatoes with a butter dill sauce, and the best collards on the planet provided by Milner s American Southern Restaurant in Winston-Salem. Desserts were Hill s Lexington BBQ of Winston-Salem s Banana Pudding and assorted homemade cakes and pies. Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones

12 NCBS Pig Tales June 2018 PAGE 12 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) The Angel Family Foundation Assisting The North Carolina Barbecue Society in its support of our disabled Warriors and 1st Responders.

13 NCBS Pig Tales June 2018 PAGE 13 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) THE FEAST was followed by an awards ceremony where each camper received his/her NCBS Cooking School diploma and certificate as a NCBS Certified BBQ Judge. Amid cheers and some good natured teasing our campers, including our Warriors, received their NCBS Judges cap that acknowledged them as one of The BEST of The BEST. NCBS salutes each of you. About 8:30 PM we gave out Budweiser hats, towels, and other prizes. Then we drew for some really nice prizes provided by R. H. Barringer Distributing Company of Winston-Salem, our Budweiser sponsor. Thanks Chip. One of our attendees was delighted to win the grand prize an A. B. Vannoy Country Ham.

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15 NCBS Pig Tales June 2018 PAGE 15 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.) I would like to thank our Pit Masters, Chefs, NCBS Staff and NCBS Board Members Steve Grady, for his contributions that made this camp so successful and enabled it to run so smoothly and Rick Hollowell for the rigging and the audio for the camp. Thanks also to Ben Thompson and Alex Polyachenko, our staff photographers and digital media guys for the great photos (521 to be exact) and the video coverage of the classes. And a special thanks to my wife and wingman Kimberly Early for the many hours of food prep, coordinating the kitchen and eleventh hour runs to pick up perishable gifts from sponsors. I have received numerous s from campers thanking NCBS instructors and staff for a job well done. I would like to add MY THANKS as well. I am a blessed man to have such friends. ~ Jim Early

16 10th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP CONGRATULATIONS CLASS OF 2018!

17 NCBS Pig Tales June 2018 PAGE 18 PIEDMONT NCBS BBQ BOOT CAMP GALLERY

18 NCBS Pig Tales June 2018 PAGE 19 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

19 NCBS Pig Tales June 2018 PAGE 20 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

20 NCBS Pig Tales June 2018 PAGE 21 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

21 NCBS Pig Tales June 2018 PAGE 22 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

22 NCBS Pig Tales June 2018 PAGE 23 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

23 NCBS Pig Tales June 2018 PAGE 24 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

24 NCBS Pig Tales June 2018 PAGE 25 PIEDMONT NCBS BBQ BOOT CAMP GALLERY (Cont.)

25 NCBS Pig Tales June 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

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

27 NCBS Pig Tales June 2018 PAGE 28 SPONSORS OF NCBS

28 NCBS Pig Tales June 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.

29 NCBS Pig Tales June 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 June 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