HAPPY EASTER FROM NCBS

Transcription

1 NCBS PIG TALES April 2017 HAPPY EASTER 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... REMEMBERING CHEF TOM YOUNG 2-3 JIM EARLY RECIEVES WINNER S CIRCLE AWARD 5-6 NEW INDUCTEES TO NCBS WALL OF FAME 7-9 MEET CHEF MARK GROHMAN COLONEL S CUPBOARD 12-20

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3 3 NCBS Pig Tales April 2017 PAGE 3 REMEMBERING CHEF TOM YOUNG (June 29,1951 February 21, 2012) On February 21, 2012 the lights of the culinary world dimmed. We lost a star. Chef Thomas L. Young died at his home in Hendersonville, NC. Tom Young was an accomplished chef who received his degree from AB Tech Culinary Program in Asheville, NC and was skilled in multicultural food preparation and all levels of restaurant management. Tom was born in Asheville and in his adult life as a chef made stops at Hilton Head Island, SC; Akin, SC; and Charleston, WV; before returning to his roots (the NC Mountains) to live in Cashiers, Lake Lure and Hendersonville. Over the years Tom has been recognized by a number of state and national organizations. He has been recognized for this expertise in seafood (Silver Medals) by the Gulf of Mexico Seafood Competition-Mobile Alabama and (Silver) at the North Carolina Seafood Challenge Winston- Salem, NC. Tom has won other awards for his creations in meat entrees, veggies and desserts. He has been awarded Wine Spectator Magazines Award of Excellence three times and three times has been named ACP Western NC Culinary Assoc. s Chef of the Year. Tom has Gold, Silver and Bronze medals from many Taste of Carolina competitions and a Best of Show award (Gold) from the NC Restaurant Association. For many years Tom ran an exceptional restaurant in Hendersonville, NC called Expressions. He also owned and ran the Purple Sage (a wine shop) where he performed cooking classes. In 1993 The National Pork Council Competition Taste of Elegance-Chicago, Ill. awarded Chef Thomas Young the Premium Chef Award. This apparently struck a cord with Tom. Tom like a number of other chefs developed an itch to get into the BBQ business. Tom closed Expressions to make his dream come true. In 2011 Tom opened the Tractor Shed in Hendersonville. The Tractor Shed proved to be yet another Chef Tom Young treat. Tom and his highly skilled staff produced scrumptious BBQ and sides along with some of Tom s tempting Southern dishes like Shrimp and Grits, Crab Cakes and Smoked Trout. Despite his heavy schedule, Tom was generous to share his enormous talents with NCBS. He served as one of our NCBS BBQ Boot Camp Cooking School instructors at all of our events in Asheville. Tom taught the classes how to prepare chicken, guinea and pheasants and magnificent sauces to compliment each bird. Tom taught on a level that was easily understood by back yard cookers and chefs alike. His infectious smile, charm and wit made him a school favorite and he was never too busy to spend time with an attendee. The BBQ World lost an outstanding Chef/Pit Master/Mentor and friend. I lost my buddy. Jim Early

4 4 NCBS Pig Tales April 2017 PAGE 4 SOME OF CHEF TOM YOUNG S BEST SAUCES Dried Cherry-Cabernet Reduction Blackberry Barbeque Sauce Ingredients: 4 cups Cabernet red wine 1 cup chicken stock 1/2 cup sugar 1 teaspoon black pepper 3/4 cup dried cherries 1/4 cup balsamic vinegar Corn starch mixture (2 tablespoons cornstarch and 4 tablespoons water) Directions: In a stainless sauce pan mix together wine, sugar, chicken stock and pepper. Reduce by half. Add cherries and balsamic vinegar and simmer 10 minutes. Add corn starch mixture to thicken to desired thickness. To add richness, add a couple of tablespoons of cold butter at the end with the heat off. Ingredients: 1 cup onion, diced 2 garlic cloves, minced 2 tablespoons olive oil 1/2 tablespoon black pepper oz. fresh blackberries 1/2 cup brown sugar 1 cup blackberry wine 1 cup ketchup 1/4 cup soy sauce 2 tablespoons white vinegar 1/2 teaspoon hot pepper sauce Directions: In a stainless saucepan sauté onion, garlic, and black pepper in olive oil over medium heat until translucent. Add blackberries, wine, ketchup, brown sugar, soy and vinegar and simmer over low heat until sauce thickens enough to coat back of spoon, stirring often, about 30 minutes. Strain through strainer and discard solids. Season with hot sauce. **The above sauces are excellent with BBQ Fowl.

5 5 NCBS Pig Tales April 2017 PAGE 5 JIM EARLY RECIEVES WINNER S CIRCLE AWARD Monday March 20th 2017, V i s i t N C p r e s e n t e d NCBS Founder & CEO, Jim E a r l y i t s W I N N E R S CIRCLE AWARD. The award ceremony was part of the VisitNC365 annual convention in Greenville North Carolina. Jim s guests included Steve Grady and his wife Gerri Grady of Grady s BBQ in Dudley, North Carolina, Sam Jones of the Skylight Inn and Sam Jones BBQ and his wife Sarah of Greenville, North Carolina and Jim s wife Kimberly of Winston-Salem, North Carolina. Wit Tuttell, Executive Director of VisitNC365 introduced Sam and Sam introduced Jim. The Winner s Circle Award originated in 2004 in an effort to recognize communities, organizations, events and people in the tourism industry that have made significant and continuing contributions to the growth and success of North Carolina s tourism industry. The award is given annually, and is presented at the Visit NC 365 Conference on Tourism, the largest gathering of the state s tourism industry leaders. Some of the past recipients are: Humpy Wheeler Lowe s Motor Speedway Jerry Richardson Carolina Panthers Hugh Morton Grandfather Mountain Craig Madison Grove Park Inn Steve Miller Biltmore Spencer Robins Tweetsie Railroad and others Bill Cecil Jr. Biltmore Richard Childress Richard Childress Racing Mary Jaeger-Gale Chimney Rock State Park Lynn Minges N.C. Restaurant and Lodging Association Horace Holden Nantahala Outdoor Center Richard Petty Richard Petty Racing Reg Jones U.S. Golf Association Steve Woody Great Smoky Mountains National Park Service

6 6 NCBS Pig Tales April 2017 PAGE 6 JIM EARLY RECIEVES WINNER S CIRCLE AWARD (Cont.) The following is Jim s picture and bio as printed in the awards program. In his acceptance remarks Jim had the opportunity to tell over 500 hundred editors and writers of major magazines and news papers and leaders of JIM EARLY Jim Early, a Henderson native and longtime Winston-Salem resident, is a Wake Forest University law school graduate. More than three decades into his law career, Early embarked on a journey that led him out of the courtroom to chart a course celebrating North Carolina barbecue. After six months of travel covering 18,000 miles, he published The Best Tar Heel Barbecue: Manteo to Murphy in The next year he took his passion for the pit further and established the North Carolina Barbecue Society to preserve North Carolina s barbecue tradition, raise awareness of the state s standing as the Cradle of Cue, and promote pitmasters who continued to cook over wood. From that quest came the society s Historic Barbecue Trail, which has mapped a decade s worth of barbecue pilgrimages and generated extensive media coverage. In 2007, Early closed his law office to focus on Barbecue Society. Its activities include three yearly BBQ Boot Camp & Judges School events, which have been featured in Ladies Home Journal, CNNgo.com and other outlets. Early has written two other books, Reflections: The Memories and Recipes of a Southern Cook and Shining Times: The Adventures and Recipes of a Sportsman, which explores his love of hunting and cooking. the tourism industry in attendance about The NCBS Historic Barbecue Trail and the NCBS BBQ Boot Camps. Anyone who knows Jim knows he did not miss this opportunity. Ben Thompson NCBS Social Media Director and Photographer

7 7 NCBS Pig Tales April 2017 PAGE 7 NEW INDUCTEES TO NCBS WALL OF FAME To be included on the Wall of Fame, the inductee must have made major contributions of time/talents and services that promoted North Carolina barbecue and contributed to our rich barbecue heritage. Each class of inductees shall be determined by the society s present board of directors. The names and accomplishments of additional inductees may be submitted to the board by society members for consideration at a later date. Inductees for each Class are listed in alphabetical order. Steve Abernathy ~ Pit Master / Owner Bar-B-Q King ~ Lincolnton Class of 2014 Dean Allen ~ Pit Master / Owner Deano's Barbecue ~ Mocksville Jeff Lancaster ~ Pit Master / Owner Lancaster's BBQ ~ Mooresville Starr Teel ~ Pit Master / Owner Hubba Hubba Smokehouse ~ Flat Rock

8 8 NCBS Pig Tales April 2017 PAGE 8 NEW INDUCTEES TO NCBS WALL OF FAME (Cont.) Latham "Bum" Dennis ~ Pit Master/Owner Bum's Restaurant ~ Ayden Bob Burleson ~ Pit Master / Owner Kepley's Bar-B-Que ~ High Point Class of 2015 Jessie Swicegood (deceased) ~ Pit Master / Owner Swicegood's BBQ ~ Lexington Sid Weaver (deceased) ~ Pit Master / Owner Sid Weaver's BBQ ~ Lexington

9 9 NCBS Pig Tales April 2017 PAGE 9 NEW INDUCTEES TO NCBS WALL OF FAME (Cont.) Edith "Edie" Arnold ~ Founder Log Cabin BBQ ~ Albermarle Gerri Grady ~ Co-Owner Grady's BBQ ~ Dudley Class of 2016 Graham Parker (deceased) ~ Co-Founder The Original Parkers Barbecue ~ Wilson Ralph Parker (deceased) ~ Co-Founder The Original Parkers Barbecue ~ Wilson

10 10 NCBS Pig Tales April 2017 PAGE 10 MEET CHEF MARK GROHMAN I reeeealy like GOOOOOD Food! To satisfy that craving I head to Meridian Restaurant in Winston Salem, NC. Meridian is owned and operated by Chef Mark Grohman. Meridian offers Mediterranean and American fare. Mark has carefully cultivated Meridian since it was founded 10 years ago. to the gardening, farming and animal husbandry of the many areas in which he lived. He soaked it up like a sponge. Mark has a penchant for freshness. He lets the seasons and the daily market place determine what his restaurant will offer. Mark lets the food itself speak to him as to how it should be prepared. Since my first experience at Meridian a decade ago I have steadfastly maintained, If it is fresher than Meridian, it is still in the ground, grazing or swimming. Meridian remains one of my all time favorites. Mark has been intrigued by cooking and good food since he was a child. As Mark s family moved about a number of European countries due to his dad s career with the military, Mark was exposed In addition to fantastic pasta, seafood, pork, beef and chicken, Meridian also offers big animal game such as elk, bison, venison, antelope and a host of

11 11 NCBS Pig Tales April 2017 PAGE 11 MEET CHEF MARK GROHMAN (cont.) upland and waterfowl birds for your dining pleasure. Meridian butchers all of its meat inhouse. Mark oversees all of the products used at Meridian. Over the years Mark has become one of my best buddies. For the last five years Mark has become one of NCBS s most enjoyed instructors. Mark has done the camps at Tanglewood and made the haul to Sugar Mountain to lend his cooking talents to our agenda. Mark does a class on how to butcher a how to pick, trim, marinate and cook a lesser expensive cut of beef like hanger or flat iron and make a delightful offering. His pound the table, write a postcard home class is when he brings out the Rib Eyes. Mark, rib eye steaks, a grill and his Bordelaise butter is a class you don t want to miss. Thank you Mark for sharing your talents with our cooking school attendees and staff. Thank you most of all for being my buddy. hog Italian style that is an eye opener to most of our attendees. Now they know where the meat cuts they see at the market come from and why some are more tender than others. Mark does a class on how to filet a larger fish, grill it, sauce it and serve a delectable entrée. He does a class on Jim Early

12 12 NCBS Pig Tales April 2017 PAGE 12 Pit Master Steve Grady and Wife Gerrie Butterflied Leg of Lamb 1 Tbsp Dijon mustard 1 tsp. or less salt Directions: Have butcher remove bone from lamb and cut meat into butterfly shape (keep bones and scraps for soup stock). Place lamb in a dish Rub on both sides with generous amounts of oregano, basil, rosemary, garlic powder, and black pepper. In a bowl, combine oil, vinegar, lemon juice, garlic, mustard, and salt. Pour over lamb. Marinate several hours or overnight, turning frequently. Remove lamb from marinade. Prepare coals. Grill lamb over hot coals 10 minutes; turn. Baste; grill 10 minutes or to desired doneness. Makes 4 servings (238 calories each, 10 grams fat). The above recipe shared by Steve and Gerrie Grady from the Grady Family Recipes. Ingredients: 1 (about 3 to 4 lb) leg of lamb Powdered oregano Powdered basil Powdered rosemary Garlic powder Black pepper 2 Tbsp. olive oil 2 Tbsp. fresh lemon juice 3 cloves garlic, peeled Pan-Seared Yellowfin Tuna At the fish market of your choice, have them prepare sushi grade yellowfin tuna filets. I normally figure 4-6 oz for women and 6-8 oz. for men. Generally, 6 oz. portions per person are ample. Over medium heat ( degrees) heat a grilling pan with raised grills in the pan. If you do not have such a pan, a cast iron or non-stick frying pan will suffice. When your pan is heated, spray lightly with cornola or a similar pan spray. Place your tuna filets on the pan as you would a beef filet. For a 1 thick tuna filet, grill for approximately 1 minute on the first side, turn over and grill for 1minute on the second side, turn over again and arrange filet diagonally so you will have the pretty diamonds from your grill on your filet.

13 13 NCBS Pig Tales April 2017 PAGE 13 COLONEL S CUPBOARD (Cont.) Grill another minute per side. This should produce a filet cooked rare. The outsides should be cooked approximately ¼ and the interior of the filet should be red and ever so slightly warm. For medium rare, add another 20 seconds per turn. Remove to warm plates. Plates can be warmed in the microwave for approximately 2 minutes while you are preparing the tuna filets. Recipes from Jim Early s upcoming book Shining Times: The Adventures and Recipes of a Sportsman The Easiest Roast Chicken You'll Ever Make Photos by Alex Lau ~ Recipe by Alyse Whitney Ingredients: salt and pepper 3-4 lb. chicken 1 head of garlic 3 Tbsp. melted 1 lemon butter or olive oil Directions: 1. Preheat your oven to Halve a head of garlic crosswise, do the same to a lemon, and remove the seeds. Put them aside while you tend to your bird. 3. Place a 3-4 lb. chicken on a cutting board, breast-side up and legs pointing toward you. 4. Carefully cut about a 3"-long incision into the loose skin between the leg and breast on both sides until you get to the joint between the leg and the body. 5. Generously season the bird with kosher salt and pepper. Get into every nook and cranny, including the skin, along the backbone, and the cavity. 6. Put the chicken breast-side up in a large skillet and arrange the lemon and garlic cut-side down around the chicken. 7. Drizzle chicken with 3 Tbsp. melted butter to help encourage browning (but you can also use olive oil) and roast in the center of oven for 45 to 60 minutes. 8. Around the 45-minute mark, take the pan out of the oven and give it a look. Is the skin crispy and b r o w n? Good sign. Now pierce the meat in the leg joint and see if the juices run clear. If they're rosy pink, it needs more time - stick it back in the oven for five minutes and check again (and repeat if necessary). 9. Let the chicken rest for 15 minutes before carving so the juices don't run out and leave you with a dry bird.

14 14 NCBS Pig Tales April 2017 PAGE 14 COLONEL S CUPBOARD (Cont.) Glazed Spiral-Cut Holiday Ham Turnip Greens and Ham Stew Recipe Total : 30 Minutes Yield : Serves 6 Total time: 3 hrs, 20 mins Yield: Makes 8 to 10 servings Ingredients: 1 (8- to 9-lb.) fully cooked, bone-in spiral-cut ham half Directions: 1. Preheat oven to 350. Place ham half, cut side down, in a heavy-duty aluminum foil-lined jelly -roll pan; 2. Let stand at room temperature 30 minutes. 3. Brush 1/2 cup desired glaze over ham. 4. Bake, uncovered, on lowest oven rack 2 1/2 to 3 hours or until a meat thermometer inserted into thickest portion registers 140, basting every 30 minutes with 1/2 cup glaze. 5. Remove from oven, and spoon pan drippings over ham. Let stand 10 minutes. Greens and beans are traditional Southern recipe partners for a delicious and nutritious meal. And it doesn t get much better than a pot of Southernstyle slow-simmered turnip greens and ham. The ham is considered a lean protein in this recipe. This soup cooks in no time and starts with the same ingredients, flavored with a vegetable medley and chicken broth. One of the best things about this soup is that it s ready in 30 minutes, start to finish. The hearty texture of turnip greens and filling ham ensures everyone will leave the dinner table completely full and longing for more. It s amazing how this quick soup delivers so much flavor and a hearty bite, using just a handful of frozen and simple ingredients. So delicious, you ll never go back to plain vegetable soup again. The turnip greens and ham are simple to cook. Sauté smoked ham until browned, pour in chicken broth and the rest of the vegetables, and let it simmer for about 25 minutes or until the turnip greens are as soft and tender as you like them. We can t think of a better way to eat your greens, so enjoy a spoonful of this Southern-inspired comfort on any day, during any season.

15 15 NCBS Pig Tales April 2017 PAGE 15 COLONEL S CUPBOARD (Cont.) Ingredients: 2 cups chopped cooked ham 1 tablespoon vegetable oil 3 cups chicken broth 2 (16-oz.) packages frozen chopped turnip greens 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery 1 teaspoon sugar 1 teaspoon seasoned pepper Directions: 1. Sauté ham in hot oil in a Dutch oven over medium-high 5 minutes or until browned. 2. Add broth and remaining ingredients; bring to a boil. 3. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. -stew-recipe Roasted Carrots Total time: 45 mins Yield: 6 to 8 servings Ingredients: 3 pounds small carrots with tops 3/4 teaspoon salt Directions: 1. Preheat oven to 450. Peel carrots, if desired. Trim tops to 1 inch. 2. Toss carrots with oil, salt, and pepper. Place on a 17- x 12-inch jelly-roll pan. 3. Bake at 450 for 20 minutes, stirring once. Reduce heat to 325, and bake, stirring occasionally, 15 minutes or until carrots are browned and tender. By Tasia Malakasis 1/4 teaspoon pepper 1 tablespoon olive oil 2000 East Dixon Blvd Shelby NC

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17 18 NCBS Pig Tales April 2017 PAGE 18 COLONEL S CUPBOARD (Cont.) Creamy Au Gratin Potatoes Classic Savory Deviled Eggs Ready In: 2 hours Recipe By: CathyM Ingredients: 4 russet potatoes, sliced into 1/4 inch slices 1 1/2 cups shredded Cheddar cheese 1 onion, sliced into rings Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. 2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. 3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. 4. Bake 1 1/2 hours in the preheated oven. ALL RIGHTS RESERVED 2017 Allrecipes.com salt and pepper 3 tablespoons butter 3 tablespoons allpurpose flour 1/2 teaspoon salt 2 cups milk Ready In: 10 m Recipe By: Jeff Sikes Ingredients: 6 hard-cooked eggs, halved 1/4 cup mayonnaise 1 teaspoon rice wine vinegar 1/2 teaspoon chopped fresh dill 1 teaspoon Dijon mustard 1/4 teaspoon garlic powder 1/8 teaspoon salt 12 sprigs fresh dill (optional) Directions: 1. Scoop egg yolks into a bowl and set egg whites aside. 2. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. 3. Spoon yolk mixture into egg whites. 4. Garnish with dill sprigs. Refrigerate until ready to serve. ALL RIGHTS RESERVED 2017 Allrecipes.com

18 19 NCBS Pig Tales April 2017 PAGE 19 COLONEL S CUPBOARD (Cont.) Cajun Asparagus Summer Grilled Peach Salad Place a large sauté pan over medium heat. Place a Tbs. of virgin olive oil and a Tbs. of butter in the pan. When the butter has melted, unite the butter and the olive oil with a spoon and spread over the bottom of the sauté pan. Add a level Tbs. of Cilantro, Dill, Parsley, Celery seed, and Provincial Herbs. Next, add a ½ tsp. of crushed red pepper. Stir the spices into the oil and butter. This should form a base for your asparagus. Take asparagus spears (I prefer pencil size) approximately 6 long (base removed) and lay them side by side across the pan. Heat the asparagus spears in the oil, butter and spices mixture, gently rolling the spears back and forth with a spatula. The spears should be coated and cooked to a firm crunch (do not overcook). Remove spears to a platter and cover with foil until needed. When you are dressing the plate, arrange three or four spears in a bundle with a red pimento wrap for color. The wrap will look like a red band around the asparagus bundle. R e c i p e f r o m J i m E a r l y s l a t e s t b o o k Shining Times The Adventures and Recipes of a Sportsman. Total time: 30 minutes ~ Yield: 4 servings Ingredients: 1 cup pecans 1 (4-oz.) wedge 4 large fresh, ripe Gorgonzola cheese, peaches, halved broken into 8 pieces 3 tablespoons extra 2 cups arugula virgin olive oil, 1/4 cup honey* divided 2 tablespoons finely Salt and pepper chopped chives Directions: 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. 2. Preheat grill to 350 to 400 (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. 3. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt. 4. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives. *Aged balsamic vinegar may be substituted. Photo: Jim Franco ~ summer-grilled-peach-salad

19 20 NCBS Pig Tales April 2017 PAGE 20 COLONEL S CUPBOARD (Cont.) Honey Yeast Rolls Recipe by: Jane and Clint Walker Photo: Beth Dreiling Hontzas Prep time: 30 mins Stand time: 1 hr, 5 mins Cook time: 5 mins Rise time: 2 hrs Bake time: 12 mins Yield: 28 rolls Ingredients: 1/4 cup warm water (100 to 110 ) 1 (1/4-oz.) envelope active dry yeast 1 teaspoon honey 1 3/4 cups milk 2 large eggs, at room temperature 1/2 cup butter, melted and cooled 1/3 cup honey 3 teaspoons salt 6 1/2 cups all-purpose flour, divided 1/2 cup butter, softened 1/4 cup honey Directions: 1. Combine first three ingredients in a small bowl, and let stand for five minutes or until mixture bubbles. 2. Meanwhile, heat milk in a saucepan over medium heat three to five minutes or until 100 to Stir together warm milk, eggs, and next three ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add five cups flour, beating at medium speed, using paddle attachment. Beat three minutes. Cover with plastic wrap, and let stand 1 hour. 4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85 ), free from drafts, 1 hour or until doubled in bulk. 5. Punch down dough. Turn dough out on a well -floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85 ), free from drafts, 1 hour or until doubled in bulk. 6. Stir together 1/2 cup softened butter and 1/4 cup honey. 7. Bake rolls at 400 for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.

20 21 NCBS Pig Tales April 2017 PAGE 21 NCBS SHOPPING CART Artisan Griller Insulated Cooking Gloves for Barbecue Grill & Fry, 17-Inch ~ Price: $42.95 Stainless Steel Jalapeno Poppers Grilling Rack-XL ~ $14.99 Pro design - Designed for the pit master with insulated five finger design so you can manage meat in your smoker or bbq and make pulled pork like the pros! Keeps 36 peppers upright while filling and grilling. Sides have a convenient lip that makes tray easier to handle. Jalapeno Peppers filled with Pimento Cheese and topped with Applewood cured bacon. Yum. Made by Charcoal Companion. Corkcicle Chillsner (2 Pack) ~ $29.95 Presenting the one and only inbottle, drink-through beer chiller: Chillsner by Corkcicle. Just freeze, insert into any standard size bottled beer (9") and never suffer through another warm brew. Respect the beer. Chillsner is perfect for parties, tailgating and pretty much any occasion where beloved beers are enjoyed. Steven Raichlen Grilling Grate Oiler Brush ~ $18.99 Cover more grate area using the oiler brush than traditional methods of cleaning. Brush is silicone so it can take the heat of the grill. Stainless steel heat shield protects your hand from heat.

21 22 NCBS Pig Tales April 2017 PAGE 22 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC (919)

22 23 NCBS Pig Tales April 2017 PAGE 23 SPONSORS OF NCBS STEP UP FOR SOLDIERS Upcoming Events Combat Mud Run Saturday, April 15, 2017 ~ 7:00 am National Guard Armory

23 24 NCBS Pig Tales April 2017 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. 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 INSPIRATIONAL QUOTES To paraphrase an old Neil Diamond song: We have all toiled beneath the same sun, And looked up in wonderment at the same moon. And we will weep when it is all done, Because it was all done...too soon. Another favorite of mine: Don t measure your life by the breaths you take The above were retrieved from BrainyQuote.com. Instead, measure your life by the moments that take your breathe away.

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

25 26 NCBS Pig Tales April 2017 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 The Angel Foundation Assisting The North Carolina Barbecue Society in its support of Step Up For Soldiers.

26 27 NCBS Pig Tales April 2017 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. Herb s Pit Bar-B-Que U.S. Hwy 64 Murphy, NC Ph: (828) 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:

27 28 NCBS Pig Tales April 2017 PAGE 28 SPONSORS OF NCBS

28 29 NCBS Pig Tales April 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 30 NCBS Pig Tales April 2017 PAGE 30 SPONSORS OF NCBS FRIENDS OF NCBS New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C Are you interested in becoming a business sponsor of NCBS? Visit us at info@ncbbqsociety.com or call (336) 765-NCBS for more information.

30 31 NCBS Pig Tales April 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 - Web Host & 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 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 Ben Thompson...Raleigh, NC

31 32 R. H. Barringer Distributing Co. Inc. Winston-Salem, NC