HAPPY VALENTINE S DAY

Transcription

1 NCBS PIG TALES February 2016 HAPPY VALENTINE S DAY 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... Hottest Trends in BBQ 3-5 Ladies at the Grill 6 St. Valentine s Day History and Customs 8-9 Sweets for the Sweet 12 Colonel s Cupboard 14-19

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3 3 NCBS Pig Tales February 2016 PAGE 3 HOTTEST TRENDS IN BBQ For a number of years my friend Steven Raichlen, author and host of Primal Grill on PBS, has made predictions as to what would be trending in the world on BBQ in the coming year. I had the visions from his crystal ball for the year They were as follows: (1) Wood-burning grills would invade high-end restaurants. Because of tending the fires for NCBS about hours per week 51 weeks per year and producing all of the BBQ Boot Camps and other events, I have not gotten to travel as extensively as Steven and critique as many restaurants. It is my observation that there are a number of new restaurants that are employing wood-burning equipment in their operations and offering woodfired items on their menus. This does not equate to a number of people opening new wood fired BBQ Pits. (2) Beef ribs are the new spareribs. Steven shares the names of some restaurants in Texas, Minnesota and New York City that are serving monster, brontosaurus and humongous beef ribs. These ribs weigh more than a pound and require both hands to eat. Steven states these ribs to have the meatiness of brisket and the gnaw-ability of spareribs. In my travels about the Old North State I found only a few places that cook ribs and even fewer that do them well. NCBS instructor Sam Jones new place in Greenville NC has scrumptious ribs. And all the ribs that I encountered in NC came off of a pig. I do not see this monster beef rib thing catching on in a big way in NC. (3) Side dishes move center stage: Steve counted off three places that have stepped up their sides by doing things like baking their own bread, up scaling their baked beans to a bean cassoulet and serving a bean salad made with snap peas and edamame. I have seen dishes such as those described in highend restaurants. To date I have not seen these dishes in what we in NC have historically called BBQ pits, places or joints.

4 4 NCBS Pig Tales February 2016 PAGE 4 (4) Que goes green: HOTTEST TRENDS IN BBQ (Cont.) Steven ticks off several restaurants in LA and NYC that serves Mary s free-range chicken and Cheshire pork from Heritage Farms (one of our sponsors). He shared that more and more people were concerned that the meat they ate came from animals that are raised humanely, grown locally and without growth hormones and antibiotics. For the past six years NCBS has cooked and served free range chicken, free range pigs (we now use only Heritage Farm Cheshire pork) the best beef available and fresh fish at all of our cooking schools. I have seen this trend in more high-end restaurants but not in your meat and three places. Because these meats are pricier Mom and Pops places cannot pay the prices of these products and keep their prices at a place that most of their customers can afford. (5) Tailgating comes home: Steve says the experts call it home-gating the same elaborate meals as tailgating-but with the convenience of entertaining at home. I have seen this trend with the NCBS membership. Many of our members have shared they have three or four different grills. Most have patios or large decks, and some have extended their patios, added shelter, added a big flat screen TV and now have a home entertainment center that can accommodate people for a sit-down affair. I was pleased to read Steven s 2015 predictions in January 2015 and his 2016 predictions in January 2016 and smile. We at NCBS have been doing what he predicted for over 6 years at our NCBS BBQ Boot Camps. We only use wood and charcoal for cooking, in addition to instruction on how to cook whole hogs and many cuts of pork, we have classes on cooking beef brisket, less expensive cuts of steak and expensive cuts of steak, chicken, salmon and tuna. We also have cooking classes on traditional sides, Brunswick stew and some more creative sides and desserts. Several years ago one of our instructors Chef Mark Grohman asked what I thought of adding a whole hog butchering class. Mark has lived in many parts of the world and knows many countries cooking skills and all about their animals and produce. His restaurant Meridian in Winston Salem is a destination place to eat. I

5 5 NCBS Pig Tales February 2016 PAGE 5 HOTTEST TRENDS IN BBQ (Cont.) had heard there was a trend starting with several couples buying a dressed whole hog or beef and spending the weekend butchering the animal, cooking parts of the animal, partying, and prepping the rest of the animal for their freezers. This translates to a bit of work, a lot of fun and a ton of savings. Mark has conducted our whole hog butchering classes at our Tanglewood and Sugar Mountain schools for three years. He also conducts the classes on cutting, marinating and cooking terres major, flat iron steak, prime rib and rib-eye steak and sauces that are wildly delicious. So if you wish to learn from the masters of Old School BBQ (low and slow over coals) and pick up a few tricks from chefs that were doing New Wave BBQ before it became popular in LA and NYC come to one of our NCBS BBQ Boot Camps in 2016 and go home knowing that you can now cook with NO FEAR. Jim Early

6 6 NCBS Pig Tales February 2016 PAGE 6 LADIES AT THE GRILL In those wonderful days of yesteryear when men and their ladyloves lived in caves, Man killed the meat and Woman cooked it. Women became very adept at the fire and this phase of grilling lasted for thousands of years. Man and Woman moved indoors and for the last hundred years, Man worked outside the home to provide the meat and the Woman cooked it. Then our economic climate changed a bit and it took Man and Woman both working outside the home to provide the meat. Still the province of grilling remained with the Man. Man cooked the meat and Woman prepared the sides, desserts, set the table and washed up after the meal while Man took the bows for his work at the grill. Well, at the risk of sounding like an old Virginia Slims ad, We ve come a long way baby. For the last three or four years, more and more spouses and girlfriends are coming to our NCBS BBQ Camps as paid attendees. These ladies are serious about learning how to cook at the grill and how to do it well. They are very attentive, take notes, ask good questions and are willing to roll up their sleeves and get their hands dirty if need be. As our cooking schools are generally 5 6 years ahead of the new trends in BBQ, you can expect to see this trend nationally in years to come. May I suggest that men cookers share the grill with their lady counterparts. Let your spouse or girlfriend do the cooking from time to time and you do the sides, desserts, table setting and cleanup. If she needs a hand or has a question, lend a hand and answer the question in a non-condescending manner (i.e. I knew you couldn t do it). Look upon this lady as your partner in the wonderful world of cooking out. Praise her successes and be kind with her hiccups (We all have made them). I think (No, I know) you will find your grilling and entertainment will be much more enjoyable. Welcome to the grill ladies. LIGHT IT UP. Jim Early

7 7 NCBS Pig Tales February 2016 PAGE 7 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC

8 8 NCBS Pig Tales February 2016 PAGE 8 ST. VALENTINE S DAY HISTORY & CUSTOMS The Legend of St. Valentine St Valentine's day history goes back to Roman times. The emperor Claudius II was a student of human nature and way back in AD 287 he calculated that single men made braver soldiers than married men. Therefore, as Claudius had absolute power, he dictated than no soldier should marry. A Roman called Valentinus thought that this was rough justice and secretly married soldiers who had a sweetheart. When Claudius discovered that Valentinus had defied his decree he threw Valentinus into jail. Whilst incarcerated, Valentinus fell in love with the jailer's daughter and sent her the first ever card - from your sweet Valentine. Much later, in AD 496 Pope Gelasius, chose 14 February as the day to honor and remember Saint Valentine. Unfortunately, tantalizingly little is known about these early origins of St Valentine. In the history of St Valentine's day, it is the 17th century which was the most important and truly romantic era. The 14th of February became important as a day to exchange love notes by sending poems and gifts. Sometimes dances and small festivals were held. In modern times, 1416, Charles, Duke of Orleans, sent one of the earliest Valentines, from his imprisonment in the Tower of London after the Battle of Agincourt. He sent several Valentine poems to his wife in France. Valentine Shock St Valentine 'Not the saint of love' Britain's Roman Catholic Church is advising lovelorn singles to direct their 14 February requests for love to St Raphael, rather than St Valentine. Over the years St Valentine has come incorrectly to be associated with finding love, the Church says. He is the patron saint for those who have already found their soul mate. St Raphael is the patron saint for happy encounters and it is to him those fearing the Valentine's post should properly direct their prayers. Valentine Angels' Folklore Angels have a rich theology and mythology. Angels invariably have wings and a halo. They are angels of mercy, and in the case of Cupid, the Valentine angel, has his bow ready to fire an arrow into the heart of your beloved. Other angels carry religious messages, most notably the Archangel Gabriel who foretells of Mary's conception and the birth of Jesus. There is a common belief that angels are the souls of babies that have died.

9 9 NCBS Pig Tales February 2016 PAGE 9 ST. VALENTINE S DAY HISTORY & CUSTOMS (Cont.) Lonely Hearts Lonely hearts advertisements made their debut in Britain in The first appeared in the Collection for the Improvement of Husbandry and Trade, placed by a 30 year old man with "a very good estate" looking for "some good young gentlewoman that has a fortune of 3,000 or thereabouts." Valentine Day Crafts and Customs In Guy's home country of Wales wooden love spoons are made and given as presents on 14 February. Hearts, keys and keyholes feature as decorations on these carved spoons as and invitation to 'unlock my heart'. Valentines day history in Medieval times saw the youth of the time wearing names drawn from a hat on their sleeves. Hence the modern expression 'to wear your heart on your sleeve'. If a young lady sees a sparrow on February 14th flying overhead it means that she will marry a poor man and be extremely happy. If she saw a robin she would marry a mariner. A goldfinch seen by a woman meant that she would marry into riches. St Valentine's commercialization probably began with the making and selling of cards in the 18th century. Women in the 18th century would write men's names on paper, roll them in clay and place them in a bowl of water. The first paper to rise to the surface would contain the name of a woman's true love. Chinese St Valentine's Day History and Unique Customs Legend has it that the seventh daughter of the Emperor of Heaven, a weaving maid, fell in love and married a cowherd. They were overindulgent in their love and neglected their farming and weaving duties, which angered the Jade Emperor. As punishment, he exiled them to opposite banks of the Silver River [Milky Way], and only allowed them to meet each other once a year on the night of the seventh day of the seventh month. This legend has been handed down for nearly two millennia. The Chinese people believe that the star, Vega, east of the Milky Way, is Zhi Nu, and that Altair, on the western side of the Milky Way, is Niu Lang waiting for his wife. The seventh day of the seventh lunar month is the only Chinese festival devoted to love in the lunar calendar. Chinese Valentine's Day traditions abound and this special day is celebrated differently depending on the Chinese province. As a result the Chinese Valentine's Day is always on the Seventh Day of the Seventh Month on the Chinese calendar, and not on February 14th! By Guy Thomas

10 10 NCBS Pig Tales February 2016 PAGE 10 HUMOROUS LOVE QUOTES Honeymoon: A short period of doting between dating and debating Ray Bandy To be in love is merely to be in a state of perceptual anesthesia to mistake an ordinary young man for a Greek god or an ordinary young woman for a goddess. H.L. Mencken If love is blind, why is lingerie so popular? Anonymous In olden times, sacrifices were made at the altar, a practice which is still very much practiced. Helen Rowland Marriages are made in heaven. But, again, so are thunder, lightning, tornadoes and hail. Anonymous Marriage is when is a man and woman become as one; the trouble starts when they try to decide which one. Anonymous Adam and Eve had an ideal marriage. He didn t have to hear about all the men she could have married and she didn t have to hear about how well his Mother cooked. Anonymous

11 11 NCBS Pig Tales February 2016 PAGE 11 LOVE QUOTES Famous Love Quotes Love is a gross exaggeration of the difference between one person and everybody else. George Bernard Shaw Love & Marriage We are never so helplessly unhappy as when we lose love. Sigmund Freud He that shuts love out, in turn shall be shut out from love, and on her threshold lie, howling in utter darkness. Lord Alfred Tennyson The greatest thing you ever learn is just to love and be loved in return Nat King Cole Love is the flower you ve got to let grow. John Lennon The Eskimos had fifty-two names for snow because it was important to them; there ought to be as many for love. Margaret Atwood When you make a sacrifice in marriage, you re sacrificing not to each other but to unity in a relationship. Joseph Campbell A good marriage is one which allows for change and growth in the individuals and in the way they express their love. Pearl S. Buck Marriage resembles a pair of shears, so joined that they cannot be separated; often moving in opposite directions, yet always punishing anyone who comes between them. Sydney Smith Marriage is not a ritual or an end. It is a long, intricate, intimate dance together and nothing matters more than your own sense of balance and your choice of partner. Amy Bloom Married couples who love each other tell each other a thousand things without talking. Chinese Proverb

12 12 NCBS Pig Tales February 2016 PAGE 12 SWEETS FOR THE SWEET For six years NCBS has served wine in addition to beer, sweet tea and soft drinks at our NCBS BBQ Boot Camps. We wanted to introduce our attendees to pairings of certain wines and BBQ. For most of the attendees wine and BBQ had never been used in the same sentence. The vast majority of the attendees liked the wines we offered. It is very important to pair the right wine with the cue. Now I would like to introduce our readers to wine and chocolates. The right wine and chocolate pairing makes the perfect finish to a great meal especially if the meal was a bit heavy or extended. After a heavy or extended meal I do not want a heavy or extremely rich dessert. I just want a tiny finish that does not take away from the meal I have just experienced. For me a piece of reeeealy good dark chocolate and a glass of Cabernet Sauvignon, Malbec or red Zinfandel takes me where I want to go. One should nibble the chocolate and let it slowly melt on their tongue while they sip the wine to compliment the flavors of the chocolate. If your budget short fall kept you from your quarterly trip to Brussels for some of the world s best chocolate, then buy the best available at the mall or your neighborhood grocery store. Don t skimp on the wine. The wine does not have to be terribly expensive just the right choice. If you find your choices for this pairing to be a whitish partially eaten chocolate bar that has been in the frig for two months and Griffith shoe polish strained through a slice of week old bread into a tin cup, I suggest you postpone this experience until a better day. If you would like to have this marvelous experience, here are some pairings you may like. Bon Appétit! Traditional Pairings Extra Dark (70%) Cabernet Sauvignon, Bordeaux, Barolo, Malbec Medium Dark (60%) Merlot, Shiraz, Zinfandel, Chianti, Rhone Smooth Dark (54%) Chocolate & Wine Pairings Champagne, Riesling, Pinot Noir, Vintage Port Milk chocolate(46%) Port, Sherry, Dessert Wines, Rose, Burgundy Additional Pairings Extra Dark (70%) Cabernet Franc, Touriga Nacional, Super Tuscans, Amarone, Barbaresco, Nebbiolo, young Shiraz, Tannat Medium Dark (60%) Brunello de Montalcino, Montepulciano, Sangiovese, Tempranillo (Rioja), Grenache/ Garnacha, Carmenere, Primitivo, Mourvedre, Tinta Barroca, Tinta Roriz, Baco Noir Smooth Dark (54%) Prosecco, Brachetto, Beaujolais, Gamay, Baco Noir, White Port, LBV Port, Ruby Port, Aligote, Viognier, Chenin Blanc, Gewurtztraminer, Semillon, Pinot Gris, Vidal Milk chocolate(46%) Late harvest wines, Madeira, Tokai, Sauternes,

13 13 NCBS Pig Tales February 2016 PAGE 13 SPONSORS OF NCBS Skylight Inn 4618 S. Lee St. Ayden, NC Ph: (252) Pit Master Samuel Jones 3096 Arrington Bridge Rd. Dudley, NC (919)

14 14 NCBS Pig Tales February 2016 PAGE 14 Cooking for your Valentine Traditional Fare Apple City Barbecue Grand World Champion Ribs From the Kitchen of my friend, Mike Mills Servings: 4-6 ~ Cook Time: min People are mystified about how to cook ribs properly. I'm going to walk you through every step of the way as though you're using a basic charcoal grill. Obviously if you have different or more high-tech equipment, you'll need to modify these procedures. If you're setting up your backyard charcoal grill for indirect cooking, you'll want to use a disposable aluminum pan to capture the grease as the fat renders while cooking. Some people add water to this pan to add moisture to the cooking environment. Let me caution you right up front to mop the ribs with sauce no more than 10 minutes before you take them off the grill. Saucing the meat too early is a mistake many people make when smoking or grilling. Virtually all barbecue sauce contains sugar, and your meat will have a burned crust around the outside if you use sauce too soon in the process. Ribs are readily available in most grocery stores. When selecting ribs, try not to buy ones that weigh less than 2 pounds. A true baby back rib weighs about 1 1/4 to 1 1/2 pounds; they are very fragile and dry out quickly. This recipe calls for a meatier rib. A loin back rib is preferable; they're easier to cook, less fragile, and have more meat. Once you start smoking ribs, you can't leave the smoker unattended for any more than about 20 minutes. You'll need to continually check that the temperature in the grill remains between 200 and 210 degrees at all times. If it gets too hot, open the lid and allow some of the heat to escape. Coals that appear to be glowing red will cause a hot spot. Don't cook the ribs directly over the hot spot; move the ribs to a different, cooler part of the grill. If the temperature dips below 200 degrees, move the ribs to a hot spot for a while. If the temperature gets too low, you will need to add some more coals. You'll need about 4 cups of apple wood chips to be authentic; you can use hickory, pecan, sweet maple, or cherry, but the ribs won't taste as sweet. You'll also need a chimney starter or another small covered grill or bucket to keep extra hot coals. Ingredients: 4 racks of ribs (about 2 pounds each) Magic Dust (see recipe below) or your favorite dry rub 4 cups apple juice in a spray bottle Apple City Barbecue Sauce or your favorite dry rub

15 15 NCBS Pig Tales February 2016 PAGE 15 COLONEL S CUPBOARD (Cont.) For the magic dust: ½ cup paprika ¼ cup kosher salt, finely ground ¼ cup sugar 2 tablespoons mustard powder ¼ cup chili powder ¼ cup ground cumin 2 tablespoons ground black pepper ¼ cup granulated garlic 2 tablespoons cayenne Directions: Trim any excess fat and remove the membrane from the back of the ribs. Sprinkle the ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least an hour. At the restaurant, we dust the ribs up to a day in advance. Start your fire using Royal Oak charcoal. Soak the apple wood chips in water for half an hour. Drain. Remove the grate and arrange the medium-hot coals in a grill or smoker. If you are using a grill, it must have a lid. Set an aluminum pan next to the coals as a drip pan. Spread out the wet wood chips on the coals. Replace the rack, close the grill, and check the temperature. It should be between 200 and 210 degrees. If the temperature is too high, open the lid to allow some heat to escape. Notice that the meat on a rack of ribs is on the top. The bottom, where you removed the membrane, is called the "bone side." Once the temperature is steady, place the ribs on the rack, bone side down. You want to cook them bone side down as much as possible. Turning them dries out the meat. If necessary, you can cut the racks of ribs in half to comfortably fit your grill. Cover and smoke the ribs for about 4-6 hours or until the ribs are done and tender. This is not an exact science; we're not baking a cake. You'll want to check the ribs every 20 minutes or so. Examine them to see if the surface of the meat looks dry or moist. Ribs "sweat" about three times during the smoking process. The pores of the meat open, and this allows moisture to escape. This is when the seasoning from the dry rub and the smoke itself are reabsorbed into the meat. When they're sweating, mop or mist them with some apple juice and sprinkle them with a little more Magic Dust. Opening the lid will lower the temperature; add more coals and wood chips as needed to maintain the temperature. About 10 minutes before you remove the ribs from the pit, mop them with the sauce. When you take them off the pit, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. For the magic dust: Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to ¼ cup each. Makes about 2 ½ cups. Mike Mills, Amy Mills and 17th Street Bar & Grill. Adapted from Peace, Love, and Barbecue. This recipe was styled by chef Karen Pickus for Good Morning America. Copyright 2016 ABC News Internet Ventures 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

16 16 NCBS Pig Tales February 2016 PAGE 16 COLONEL S CUPBOARD (Cont.) Dino Ribs Beef Ribs for the Barbecue From the Kitchen of Steven Raichlen Servings: 4 ~ Cook Time: Over 120 min This recipe for Dino Ribs from Steven Raichlen's "The Barbecue Bible" is an easy way to please everyone at your next cook out. Ingredients: Ribs 2 racks beef ribs (2 1/2 to 3 pounds each) 4 teaspoons Chinese five-spice powder 1 tablespoon coarse salt (kosher or sea) 1 tablespoon freshly ground black pepper 2 teaspoons garlic powder Basting Mixture/Sauce: 2/3 cup hoison sauce 1/4 cup rice wine (sake or dry sherry), or more if needed 2 tablespoons honey 2 cloves garlic, minced 2 teaspoons fresh ginger, grated Directions: Rinse the ribs under cold running water and blot dry with paper towels. Combine the five spice powder, salt, pepper, and garlic powder in a small bowl. Place the ribs in a large baking dish and rub all over with the mixture. Cover and let marinate, in the refrigerator, for at least 1 hour, ideally 4 to 6 hours. Combine the hoison sauce, rice wine, honey, garlic, and ginger in a bowl and whisk to mix. Add rice wine as needed to thin the sauce to basting consistency. Set aside about 1/2 cup to use for serving later. Set up the grill for indirect cooking by placing a drip pan in the center. If using a charcoal grill preheat to medium. If using a gas grill, place all the chips in the smoker box and preheat the grill to high. When the smoke box appears, lower the heat to medium. When ready to cook, if using charcoal, toss half the wood chips on the coals. For both gas and charcoal, oil the grill grate. Place the ribs on the hot grate over the drip pan and cover the grill. Cook the ribs for 1 hour. If using a charcoal grill, add 10 to 12 fresh coals per side and toss the remaining wood chips on the fire. Continue cooking the ribs until done, 30 minutes to 1 hour longer. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Start basting the ribs with the hoison mixture the last 30 minutes. ( Baste several times, giving the ribs one final brushing just before serving.) Serve the ribs accompanied by the reserved sauce. Recipe copyright Steven Raichlen 1998; from The Barbecue Bible 1998 by Steven Raichlen Copyright 2016 ABC News Internet Ventures

17 17 NCBS Pig Tales February 2016 PAGE 17 COLONEL S CUPBOARD (Cont.) Recipe courtesy of Ina Garten Yield:6 to 8 servings Mac and Cheese Ingredients: Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) directions on the package, 6 to 8 minutes. Drain. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a three-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved 2016 Television Food Network, G.P. All Rights Reserved. Directions: Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the Chocolate Covered Bacon For step-by-step instructions on how to construct these edible beauties, visit

18 18 NCBS Pig Tales February 2016 PAGE 18 COLONEL S CUPBOARD (Cont.) Chicken Piccata Recipe courtesy of Giada De Laurentiis Total Time: 40 ~ Yield: 4 servings Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Recipe courtesy of Giada De Laurentiis 2016 Television Food Network, G.P. All Rights Reserved. Ingredients: 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Directions: Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Bacon Roses For step-by-step instructions on how to construct these edible beauties, visit

19 19 NCBS Pig Tales February 2016 PAGE 19 COLONEL S CUPBOARD (Cont.) Chocolate Truffle Cookies Recipe By: Kevin Barr Ingredients: 4 (1 ounce) squares unsweetened chocolate, chopped 1 cup semisweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 1/2 teaspoons vanilla extract 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. 3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. ALL RIGHTS RESERVED 2016 Allrecipes.com Printed From Allrecipes.com 2/11/2016 Directions: 1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from St. Raphael - the patron saint for happy encounters

20 20 NCBS Pig Tales February 2016 PAGE 20 Are You a 365 Valentine? The history of Valentine s Day is a bit cloudy. Some say the day originated to honor St. Valentine, the patron saint of lovers. He was martyred on or about February 14, 269 A. D. for his beliefs during the reign of Emperor Claudius II, aka Claudius the Cruel. He allegedly left a note to the jailer s daughter, who had become his friend, and signed it From your Valentine Other versions of origin of Valentine s Day associate it with a holiday to honor Juno, Queen of the Roman Gods and Goddesses. Miss Ester Howland is credited with sending the first valentine card. Today over 141 million Valentine Cards are exchanged annually in the US. Commercial valentines were introduced in the 1800 s. I am not so sure Valentine s Day was not the brain-child of florists. Each year as we approach Valentine s Day I watch with amusement as the price of roses climbs from the January price to 1, 2, 3, 4 times that price as the big day nears. The more expensive restaurants are booked by adults (mostly males) like they are by teen males on prom night. I am advised we Americans spend approximately $13.7 billion dollars on Valentine s Day celebration. While I have no quam with celebration of one s love for another, I cannot align with those souls just doing it once a year (if that is the case) and in such a commercial manner It seems to have become a ritual. If one is not going to be a Valentine 365 it seems a charade to just do it once a year. If we males are not going to express love in a meaningful way year round what is the point in doing it on Valentine s Day - just to check a block? When is the last time you bought flowers for a Happy Tuesday, God I Love You Day; dated during the week; danced until two in the morning and ate breakfast at a truck stop; made love in the daytime; had a spontaneous weekend honey moon; had a champagne bubble bath; danced in the kitchen while making dinner; gave an unsolicited back rub (without design); listened attentively to something that was not on your top ten list; cooked a meal, etc., etc, etc. Most men could stand improvement in the expressing love part of their lives. My theory is DATE TO THE GRAVE. Do you remember what dating was like, when you put the enjoyment, pleasure and wishes of another ahead of your own; when you just wanted to please? Would it not be wonderful to be in a relationship with someone that wanted to date you in the same manner? Well it can happen (I know), but it takes more than a bouquet, a box of chocolates and a dinner once a year. Best of Luck. Jim Early Thoughts for the Day Each day appropriately touch at least one person. We love that human touch holding hands, a warm hug or just a friendly pat on the back. Prayer for America Hope, purpose and determination are not merely mental states. They have electrochemical connections that effect the immune system. Norman Cousin If you don t get angry at people who deserve your anger, you will get angry at those who don t deserve your anger including yourself. Michael Levine Gratitude is not only the greatest of all virtues, but the parent of all others. Marcus Tullius Cicero Often the way we see a problem is the problem. Michael Levine Worry does not empty tomorrow of its sorrow, it empties today of its strength. Corrie Ten Boom Life is what s happening while we re busy making other plans. John Lennon There is something magical that happens to the human spirit a sense of calm that comes over you when you cease needing all the attention towards yourself and instead allow others to have the glory. Richard Carlson

21 21 NCBS Pig Tales February 2016 PAGE 21 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.

22 22 NCBS Pig Tales February 2016 PAGE 22 SPONSORS OF NCBS Atlanta ~ Augusta ~ Charlotte ~ Denver ~ Los Angeles ~ New York ~ Raleigh ~ San Diego ~ San Francisco Seattle ~ Shanghai ~ Silicon Valley ~ Stockholm ~ Tokyo ~ Walnut Creek ~ Washington D.C. ~ Winston-Salem The Angel Foundation Assisting The North Carolina Barbecue Society in its support of the Wounded Warrior Project.

23 23 NCBS Pig Tales February 2016 PAGE 23 SPONSORS OF NCBS 4172 U.S. 70 ~ Goldsboro, NC Ph: (919) ~ E. DAVIE ST. RALEIGH, N.C SERVING THE CAPITOL CITY SINCE S. Scales St. ~ Reidsville, NC Ph: (336) ~ We are the largest producer of beer and wine events in North America. Let us know how we can work with you and your team towards mutual success Clipper Mill Rd. Baltimore, MD Ph:

24 24 NCBS Pig Tales February 2016 PAGE 24 SPONSORS OF NCBS

25 25 NCBS Pig Tales February 2016 PAGE 25 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) Herb s Pit Bar-B-Que U.S. Hwy 64 Murphy, NC Ph: (828) S. Stratford Rd. ~ Winston-Salem, NC Ph: (336) ~

26 26 NCBS Pig Tales February 2016 PAGE 26 SPONSORS OF NCBS FRIENDS OF NCBS Tanglewood Park 4201 Manor House Circle Clemmons, NC Ph: (336) New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C BECOME A NCBS SPONSOR Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information.

27 27 NCBS Pig Tales February 2016 PAGE 27 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 Design & Photography Kimberly Early - NCBS Nurse & Photographer Ben Thompson - Web Host & Photographer Columnists Jim Early All rights reserved, The North Carolina Barbecue Society 2016 Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information. NCBS wishes to give its membership a voice in NCBS Pig Tales. The articles in this publication reflect the views, opinions and preferences of the author of the article and do not necessarily reflect the views, opinions and preferences of NCBS officers, board members or the staff of NCBS Pig Tales. The recipes shared in this publication, unless they are excerpts from Jim Early s books The Best Tar Heel Barbecue Manteo to Murphy, Jim Early s Reflections: The Memories and Recipes of a Southern Cook and Shining Times the Adventures and Recipes of Sportsmen have not been kitchen tested by this publication. Contributing Correspondents Margo Knight Metzger Jim Morgan Jason Ingram Sean Wilson NCBS Officers President Jim Early Vice President.....Debbie Bridges-Webb Secretary....Mary E. Lindsey Treasurer.. Jim Early Asst. Treasurer.. Mary E. Lindsey NCBS Board Members Jim Early.... Winston-Salem, NC Mary E. Lindsey...Suwanee, GA Rick Hollowell.....Greensboro, NC Steve Grady....Dudley, NC Debbie Bridges-Webb. Shelby, NC Samuel Jones...Ayden, NC Bryan Mosher.. Holly Springs, NC John Garber....Greensboro, NC

28 28 R. H. Barringer Distributing Co. Inc. Winston-Salem, NC R. A. Jeffreys Distributing Co. of Wilmington Wilmington, NC