HAPPY NEW YEAR FROM NCBS

NCBS PIG TALES January 2016 HAPPY NEW YEAR 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... Which NC BBQ is the Healthiest? 5-6 Pernod Ricard BBQ Contest Winner 7-9 A Dad, a Daughter, and a Truck 10-11 The Wild Hogs of Ossabaw Island 18-19 Colonel s Cupboard 20-24

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3 NCBS Pig Tales January 2016 PAGE 3 CHRIS PRIETO JOINS NCBS FACULTY Christopher Prieto is a champion pit master and owner of Prime Barbecue just outside of Raleigh, North Carolina. His journey into cooking and the world of barbecue began when he was a child in Houston. Fond memories of Texas, and his desire to find the "soul" of barbecue sent him on a personal quest to perfect slow-smoked meats. Today, after years of cooking on the professional barbecue circuit, he says he has finally achieved what he considers barbecue excellence. Christopher has reached a great milestone in his career with his first book being published with Southern Living titled "Ultimate Book of BBQ" The Complete Year-Round Guide to Grilling & Smoking and a line of barbecue classes taught all over the US. Pit Master Christopher Prieto NCBS Instructor at the 2016 Sugar Mountain and Wilmington Camps

4 NCBS Pig Tales January 2016 PAGE 4 JOHN GARBER JOINS NCBS BOARD John Garber has spent the last twenty years writing large scale software applications for advertising agencies. During work hours he's tied to a computer most of the day. Outside of work, John uses the same love for science and attention to detail in his BBQ. John is the guy who measures every ingredient, writes pages upon pages of cooker and meat temperature logs, and spends too much time reading about the chemical processes that creates a smoke ring. Originally from Annapolis, MD, John grew up in an area where "pit beef" was king. He is an avid Baltimore Ravens and Maryland Terrapins fan because of it. He and his wife moved to North Carolina just over 10 years ago and attended his first NC BBQ Society boot camp back in 2011. He has volunteered at the camps ever since and now helps organize and oversee the coordination of camp events, making sure things run smoothly and campers have everything they need for a successful experience. Welcome aboard John. Skylight Inn 4618 S. Lee St. Ayden, NC 28513 Ph: (252) 746-4113 www.skylightinnbbq.com Pit Master Samuel Jones

5 NCBS Pig Tales January 2016 PAGE 5 WHICH NC BBQ IS THE HEALTHIEST? If you live in North Carolina, chances are pretty good that you ve attended a barbecue, pig-pickin or some other get-together and faced the inevitable inquisition: What kind of barbecue do you like? There are, of course, only two possible answers: Eastern Style and Western/Lexington Style. Your preference must be justified, your reasoning valid, and your understanding of the two styles thorough. get-a-quote But whatever you do, don t say, I don t really have a preference. Them s fightin words. Pigs were first introduced to the South in the late 1500 s, but the idea of pulled pork didn t come around until much later. In North Carolina, the town of Ayden became home to a covered wagon that sold pork barbecue in 1830, and the rest is pretty much history. Eastern and Western (also known as Lexington or Piedmont Style) barbecue are two completely different approaches to cooking and eating pork, one of the cottage industries of the state. Characterized by its prominent vinegar base and peppery bite, eastern style barbecue is often lighter, spicy, and served with a plate of mayonnaise based cole slaw. Take eastern barbecue and add in a little bit of ketchup, change up the slaw, and we have the glorious Lexington alternative we all know and love. I may be a bit biased, but I ve always leaned west. To the uninitiated, the basic differences between the two isn t just enough to measure for health. After all, we do care about nutrition. Lexington Style Barbecue: (serves 16-18) 2 cups cider vinegar 1 2 cup brown sugar 1 cup ketchup 1 8 cup butter 1 tablespoon Tabasco or Texas Pete 1 2 teaspoon salt 1 2 teaspoon fresh ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon crushed red pepper flakes 1 teaspoon mustard powder Eastern Style Barbecue: (serves 16-18) 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne pepper 1 tablespoon Tabasco or Texas Pete 1 teaspoon salt 1 teaspoon ground black pepper Now keep in mind, both ingredient lists are taken from a common online recipe guide and are the more basic, traditional lists available. We all probably know a certain grandmother with a secret recipe, or an uncle down the street with his own special concoction of spices that a family or

6 NCBS Pig Tales January 2016 PAGE 6 WHICH NC BBQ IS THE HEALTHIEST? (Cont.) entire town lives by. Personally, I know my family has a few secret ingredients that make our Lexington-style barbecue stand out. These little changes could result in more sugar, more fat, or any number of secret sauce additions. (In my family that s half a can of Dr. Pepper, and half a can of Coke. Shhh, keep it a secret. Sorry, Mom.) By the batch, we can see that Lexington style barbecue requires a bit more attention. Included are more flavorings, but with that comes more fat and sodium. Lexington style barbecue features butter, ketchup, and a good amount of brown sugar far more than that of its eastern style counterpart. One thing to note that isn t included on this list of ingredients is the actual meat that s used in creating the barbecue. Down east, the whole pig is used ( every part of the pig except the squeal ); white meat and dark meat. Lexington style features only the pork shoulder which is 100% dark meat- it s rich, moist, and contains more fat than eastern style barbecue. That ramps up both the flavor and the calories dark meat contains roughly 13% more calories from fat than white meat (66 calories per ounce vs 75 calories per ounce). If a plain pulled pork serving of 3oz is 198 calories, the same portion with dark meat would be 225 calories. Sadly, that tips the scales in the favor of Eastern BBQ considerably. If you re planning the type of barbecue you eat around your health, then we recommend eastern style barbecue. The lighter sauce mix and the addition of white meat is better for your overall heart and cholesterol health. But, if you re planning around preferences, then go with what you know. If you love Lexington BBQ as much as I do, take the less is more route. Stock up on veggies along with that BBQ, and ditch the starchy bread. And maybe plan for a brisk walk after. by Kayt Leonard Health & Wellness, Food and the winner is...

7 NCBS Pig Tales January 2016 PAGE 7 PERNOD RICARD BBQ CONTEST WINNER Pernod Ricard USA one of our premiere sponsors planned a contest last year that was supposed to have begun in July. The plan was to have neckers on their bottles of Dead Bolt wine and Graffigna wine that would have our logo and Warriors logo and would say these wines are the Official Wines of NCBS. The neckers would also have a chip whereby the purchaser could enter the contest. The grand Prize was to be a$3k+ custom made BBQ cooker that they asked me to design. There were 25 second p r i z e s o f memberships in NCBS. I am advised that the companies responsible for putting the neckers on the bottles failed to do so. When this was discovered it was too late to run the contest in that fashion. I had already had the cooker made and ready at the time requested. Unbeknownst to me, Pernod Ricard decided to have an online contest so I did not have an opportunity to advise our members. Sorry about that. The Good News is Pernod Ricard is going to do the contest again this year most likely in June. I will keep our members timely posted so any member who wishes to do so can enter as well. The cooker that is the Grand Prize is made by Eastern Metal Works in La Grange, N. C. and the grill is 5 long and capable of cooking a large whole hog either with gas or charcoal. It is a really nice rig. It is quite road worthy if one does competition cooking.

8 NCBS Pig Tales January 2016 PAGE 8 PERNOD RICARD BBQ CONTEST WINNER (Cont.) Pernod Ricard called in December to advise that the cooker had been won and they needed to get the cooker to the winner. I initially thought the contest was to be state wide for NC. The online contest was multi state and it turned out that the winner was living on an island east of Savannah, GA. I agreed to help Pernod Ricard get the cooker to the winner. After many calls and emails to the winner by Pernod Ricard contact was finally made. The winner was on a cruise. My window before Christmas would not work. Next window for the winner between cruises was January 5-6, 2016. Five day weather forecast looked good for towing and making pictures. Delivery was set for January 6th at 3:30PM. My wife and wingman, Kimberly, who is also one of our NCBS photographers agreed to make the trip, keep me company and make pictures. On Tuesday January 5th the adventure began. We left about 10AM. Drove to Goldsboro and visited a moment with NCBS Board member Steve Grady who helped me find someone to make the cooker. Then he and I went to La Grange and picked up the cooker while his lovely wife Gerri and my wife played catch-up. After getting the cooker Steve and Gerri road along with us about 50 miles to I-95. We had dinner with them, talked NCBS and then Kimberly and I set out on I-95 South to go as far as I felt comfortable driving having already driven over 230 miles. We stopped for the night in Florence, SC. The next morning I called the winner and confirmed deliver time and home address for GPS purposes. Made good time. Hit GA line before 3PM. Called the winner and confirmed deliver time and the best way through Savannah to get to the island. We arrived at the winner s house on time. YEA! The winner, Elizabeth Neale, and her husband came out to meet us. Nice folks. Elizabeth shared she and her husband were both retired, have three grown children, and moved down from Wisconsin a little over six years ago. She and her husband have become enamored with the South. They really like the Southern hospitality, the mild winters and Southern BBQ. She penned for me I am honored to have won this special cooker & look forward to many, many fabulous barbecues in my future.

9 NCBS Pig Tales January 2016 PAGE 9 PERNOD RICARD BBQ CONTEST WINNER (Cont.) Amidst hugs and handshakes, on behalf of Pernod Ricard USA I congratulated Elizabeth and her husband and wished them many hours with Good Food, Good Friends and GOOD TIMES! We rolled back into Savannah just in time to hit 5 o clock traffic. I-16 ends in downtown Savannah. We finally made it. Whew. On the interstate at last, Westward Ho the Wagons. This lasted about ten minutes. There was a big wreck that must have blocked both West bound lanes. The next 20 miles took about an hour and a half. I had been given bad directions. So we drove and drove and drove slowly in a westerly direction. I finally told Kimberly the Blazer is full, but my tank is empty. We need to stop. We found an exit with a La Quinta and a Cracker Barrel. I know it sounds like the movie Tin Cup, but I shouted MY People. We stopped---- still in south GA. The next morning we had breakfast and my wingman shared that after I had fallen asleep (3 seconds) she had found a better way home. She said, the shortest distance between two points is a straight line. I told her I was familiar with this concept and it worked much better in an airplane, on the ground you need a roads. Trust me she says, I have this all worked out. I had just had a good night s sleep, a good breakfast the Blazer was full of gas and I had a healthy credit card in my pocket. I replied, OK, just keep us on good roads and head us North. For the record, I love this woman, Kimberly is a great wife, wingman, mother, nurse, cook, housekeeper, BBQ judge and runaround pal. A navigator she is NOT. For the next three days (or so it seemed) we ran the back-roads of southeastern GA. We would go a few miles and make a left or right as we zigzagged through the hither lands. If there is a pasture, cotton field, pig wallow, swamp, funeral home, seed store, or pot hole in southern GA and we missed it I am not aware. I bought gas at places off the beaten path. I thought I heard banjo music. I finally told Kimberly, I am going to pull over, take your smart phone and tell your GPS satellite to find us the closest interstate heading northwest toward Charlotte. She did. We came up through Augusta. There is a Cabela s Store just across the line in SC. Kimberly had never seen a Cabela s Store and I had been trucking for about two and a half hours, so we stopped. She was in awe. She had never seen full body mounts of record deer, moose, elk, etc. She had seen my catalogs, but seeing it in person was an entirely different thing. Good stop! When we pulled out of Cabela s parking lot, I estimated we would be home by 9:30 that night. We got home at 9:28PM. The trip was long, 1094 miles. The company was great. And for the rural part of the trip the scenery was beautiful. Thank you Heavenly Father for a safe trip. Jim Early

10 NCBS Pig Tales January 2016 PAGE 10 A DAD, A DAUGHTER AND A TRUCK The recent trip to GA was the first time I had been under the wheel of my Blazer for a long trip in many years. Driving for three days gave me lots of time to think and reminiscence while my wingman napped or talked on her smart phone. My mind drifted back to the time I acquired the truck. In 1989 I needed a truck for my non-law businesses. I was running a bird dog kennel and a hunting outfitting & guide service and I had a couple of horses. These enterprises needed a truck. So I put out the word to my automobile dealer clients. Soon one of my clients called and said, Jim, I have the truck you want. It was a great deal. It was a like new, low mileage, 1989 Chevy K-5 Blazer with towing pkg. and ALL the bells and whistles, black with a Firethorn Interior. It was love at first sight. For the next fifteen plus years I used this truck to ferry cars and boats I was restoring for sale to the various shops for restoration, haul horses, and carry clients and dogs to Nebraska and South Dakota for pheasant hunts. It also moved three children to and from college each year for a decade. And if it snowed, I had the vehicle of choice to help the neighbors purchase groceries and medicine. The summer before my daughter Mary Elizabeth entered the 6th grade I had the privilege to take her on a 5,000 plus mile trip across the mid west and the west and introduce her to the farmers and ranchers with whom I had hunted for many years. She not only got to meet these wonderful people, but see the land, the mountain and the animals I had told her about. We took in events like The Legend of the Rawhide in Lusk WY., Custer s Last Stand, rodeos, small towns, w i l d e r n e s s areas, national parks, and last but not least, we had toasted banana and peanut butter sandwiches at the Hound Dog Cafe in Memphis and toured Graceland. For Mary life was now complete. The Blazer performed admirably. Mary has lived with me since she was 13 years of age. When Mary was on the cusp of turning 16 years of age she asked, Dad can we get me a car? I replied, Mary, we have four at the moment and there is only two of us. I had just restored to showroom condition two British sports cars and a 1986 Jag XJ6 sedan and I had the Blazer. Mary said, Dad I can t drive a stick shift and I know you are not going to let me drive the Jag to school. Mary was wise beyond her years. I said, Mary there is another choice, (her countenance brightened) the Blazer is automatic. Dad, the Blazer is a boy car. Oh I said,, they have gender? Then I shared, there is one other choice. Again, she brightened until I said, It is long. It is yellow. And it comes by about 6AM. Oh Dad not the bus. The Blazer will be fine. Little did she know that I would have put her in a Sherman Tank if I could have afforded one. We spent many hours with the Blazer at the Wake Forest football s t a d i u m practicing her driving skills. She was good.

11 NCBS Pig Tales January 2016 PAGE 11 A DAD, A DAUGHTER AND A TRUCK (Cont.) She drove the Blazer and passed her driving test. She had a license. I had the Blazer detailed. It looked like new money. The next day, with many prayers, I saw her off to high school in the Blazer. I went to the office prayed and wished the day away. When I got home I was greeted by Mary at the door. She was all smiles and bouncing off the floor. She said, Dad let me tell you about Big Blackie! I slid into a kitchen chair. I hesitatingly inquired. Tell me about Big Blackie. With great exuberance, Mary exclaimed, It s about my truck. I said, Oh, now it is your truck. She replied, I know it is yours, but can I tell the guys it is mine. Dad the guys love my truck. When they saw it had a telephone, a spot light, a CB and only 49,000 miles on it they said, Far out Mur love your truck girl. I shared, Mary it has 149,000 miles; it has already turned over once. She said, well they don t know that. I just know they love Big Blackie and I love him too. WOW! Mary drove the Blazer through high school thankfully without incident. When she graduated I had a chance to purchase at a great price a reeeealy cool used 280 ZX with low mileage, this car was Mary s graduation present and I reacquired the Blazer. The Blazer had acquired 260,000 miles. I had never had to do any work on it but general maintenance. It was getting tired and trying to do 70 mph and stay ahead of the 18 wheelers on HY 36 across the top of Kansas had become a strain. I could have sold it and bought a later model, but I let my heart rule my mind and totally restored it. Only this time I tweaked the new 350 horse power engine and added a High Performance chip. Needless to say, 70 mph is not a problem. My next big adventure with the Blazer was in 2001 & 2002 doing field research to write my book The Best Tar Heel Barbecue Manteo to Murphy. This entailed driving over 22,000 miles to go to all 100 counties in NC to ferret out all the best BBQ places in the state. When I went to an area Thursday night I had no idea where I was going to sleep. I was just going to an area on my state map. I did not know anyone in the area and the towns were too small to have a Chamber of Commerce to call. So I just arrived and looked for a place to sleep. Many times I could not find a place and I would try to find a truck stop or a safe place and just sleep in the Blazer and clean up at a truck stop or café. In 2006 I incorporated The North Carolina Barbecue Society and closed all of my non-lawyer businesses. In September 2007 I closed my law practice to devote full time to the Society. Since that time the Blazer has been the workhorse of the Society. It has logged thousands of miles hauling equipment and coolers to our camps and to events. When we finished this last trip to Savannah, Ole Blackie had turned up 348,000 miles. I wonder will this old friend of 26 years make 500,000 miles. I hope so. And I hope and pray the Good Lord lets me be at the wheel to see it roll over. Jim Early

12 NCBS Pig Tales January 2016 PAGE 12 SPONSORS OF NCBS 2000 East Dixon Blvd Shelby NC 28152 704-482-8567 www.bridgesbbq.com

13 NCBS Pig Tales January 2016 PAGE 13 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC 28333 (919) 735-7243

14 NCBS Pig Tales January 2016 PAGE 14 OVER-THE-TOP SUPERBOWL SNACKS Congratulations Panthers! NFC Conference Champions KEEP POUNDING

15 NCBS Pig Tales January 2016 PAGE 15 OVER-THE-TOP SUPERBOWL SNACKS

16 A N D T H E C H 17 A M P I O N I S...

18 NCBS Pig Tales January 2016 PAGE 18 THE WILD HOGS OF OSSABAW ISLAND Just off the c o a s t o f Savannah GA lies a small g r o u p o f barrier islands referred to as Sea Islands. One of these islands is called Ossabaw. This unique place is now owned by the State of Georgia Department of Natural Resources and is a wildlife preserve. It was formerly owned by original settlers and various wealthy individuals. Prior to that the island was an outpost for Spanish explorers in the 16th century. It was the custom during the time the Spanish were exploring what is now America s East Coast to leave a breeding group of livestock on islands so that when they came back there would be meat. The Ossabaw Island Hogs are a testimony to that practice. These pigs are decedents of Spanish Iberian hogs. These are the ones that are generally black and have black trotters (feet). These pigs are highly prized in Spain and hams can go for $2000. My friend Peter Kaminsky, formerly New York magazine s Underground Gourmet and Outdoors columnist for the New York Times wrote about these pigs in his book Pig Perfect. Peter was so taken with the history of these pigs he bought some and moved part of them to Eliza Maclean s Cane Creek Farm, a heritage farm in NC. See our website. Click on News and Events link for more info. Like the Cane Creek Farm group of hogs there are several other groups at heritage farms on the mainland. But the future of the Ossabaw hog is critical. These hogs are not as large as domestic hogs, the males and females generally weigh in at less than 200 pounds. Over the hundreds of years the hogs have lived on Ossabaw they have adapted to having an abundance of food and a scarcity of food depending upon the season. They store fat differently than domestic hogs and have a thrifty gene They also have adapted to having a limited amount of fresh water. Their systems have adapted to salty water and salty diet. These hogs will eat most anything. They eat vegetation, grasses, birds, small animals and large ones if they can bring them down. The meat of an Ossabaw hog is dark with wonderful flavor that comes from a life of free range resembling the Jamon Iberico of their ancestors the black Iberian hogs of Spain.

19 NCBS Pig Tales January 2016 PAGE 19 THE WILD HOGS OF OSSABAW ISLAND (Cont.) come by your own boat or charter. If you use your boat you must have permission to dock. The dock space is limited. Docking permission is also Neighbors of the Ossabaw Island Hog Sadly the life of the Ossabaw hogs on Ossabaw Island is limited. The population on the island is currently controlled by the methods advised by the DNA. Due to the presence of vesicular stomatis and pseudorabies on the island, no more live pigs may be removed from the island. It also alleged that the Ossabaws have been documented as having a negative impact on endangered species such as the loggerhead sea turtle and the snowy plover, disturbing nests and eating eggs. This plus the v a r i e d o t h e r impacts they have on the ecosystem have convinced the Georgia Department of Natural Resources to recommend the eradication of all feral swine on Ossabaw Island by trapping, shooting and hunting by the public. Should you wish to visit Ossabaw Island before its resident s w i n e a r e eradicated you can determined by size of your boat, overnight, length of stay etc. I suggest you contact the Ossabaw Island Foundation before your trip. Also the Foundation puts on a annual Pig Roast in October each year that sounds like fun. It is a pig pick n and silent auction of art work donated by the artists that have worked on Ossabaw Island. Funds go to the Foundation. Jim Early Excerpts from https://en.wikipedia.org/wiki/ossabaw_island_hog

20 NCBS Pig Tales January 2016 PAGE 20 About a month ago we were blessed to have Frank and Karen Dawkins move in next door. I brought a house warming gift of Eastern NC pulled pig BBQ, sides and desserts. I was delighted to learn that Frank and Karen had southern roots. Karen is originally from Mississippi. I was surprised to learn that the Dawkins had lived the past 16 years in Greenville, NC and knew almost every good BBQ place within a 100 mile radius of Greenville. Karen and Frank each have a daisy chain of degrees. The thing that I liked best about Karen and Frank is that they are both down to earth and did not outgrow their country up-bring and family values. They are both super nice and Karen recently shared a cookbook she compiled with some of her Aunt Trula s recipes. Karen said that Aunt Trula had a sweet tooth and was a baker so there were quite a bit more dessert recipes than entrees and sides. She said I could share the recipes with our readers so I picked out recipes that would provide a gooood country supper, Mississippi style. Corn and Shrimp Chowder Blend in flour Add water and potatoes. Cover and simmer for 15 minutes. Add remaining ingredients, including bacon. Heat well but do not boil. Garnish with parsley and paprika. 8 ounces thick bacon 2 cups chopped onions 1/2 cup chopped celery 3 tablespoons chopped green pepper 3 tablespoons finely chopped carrots 1/2 crumbled bay leaf 3 tablespoons flour 4 cups water 3 cups diced potatoes 1 large can cream style corn 1 large can whole kernel corn 2 cups evaporated milk (undiluted) 1 pound cleaned, cooked shrimp, salt, pepper, and Tabasco to taste, paprika and chopped parsley for coloring Brown bacon and remove from pan. Save bacon. Remove all but 3 tablespoons of bacon grease from pan. Add next five ingredients to pan and sauté for 15 minutes. 2 eggs Big Easy Salad Dressing 2 1/2 cups Creole mustard 1 1/2 cups light brown sugar 2 tablespoons fresh basil 2 tablespoons fresh thyme 2 cups olive oil 1 cup red wine vinegar Lightly beat eggs, mustard, brown sugar and fresh herbs. Slowly add oil and then vinegar. Season to taste. Serve on salad greens.

21 NCBS Pig Tales January 2016 PAGE 21 COLONEL S CUPBOARD (Cont.) Hot Potato Salad Wash chicken and dry on paper towel. Sprinkle with salt, pepper, and garlic powder. Dip chicken in buttermilk. Drop one piece at a time in paper bag containing flour. Shake well. Fry in deep fat until golden brown, turn once. Marinated Steak 6 medium new potatoes 1/4 cup celery, chopped 1 small onion, minced 2 teaspoons minced parsley 1/2 teaspoon salt paprika to taste 1/2 teaspoon sugar 3 tablespoons margarine, melted 4 tablespoons vinegar Scrub potatoes. Cook in boiling water until tender. Drain, skin, slice. Combine with celery, onion, and parsley. Season with salt and paprika. Combine sugar, margarine, and vinegar. Pour over potatoes and stir to blend. Serve hot. Buttermilk Fried Chicken 1 large fryer, cut up Salt, pepper and garlic powder 1 cup buttermilk 1 1/2 cup self-rising flour 2 pounds flank steak (or London Broil), scored 1/2 cup corn oil 1 cup soy sauce 1/4 cup Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon coarse black pepper 1/2 cup wine vinegar 1 1/2 teaspoons parsley flakes 2 cloves garlic, crushed 1/3 cup lemon juice Combine all ingredients for marinade and pour over steak Let set 8 hours or more. Grill about 5 to 8 minutes on each side, depending on preference. Cut thinly across grain. 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. 336-246-6818 www.abvannoyhams.com West Jefferson, NC

22 NCBS Pig Tales January 2016 PAGE 22 COLONEL S CUPBOARD (Cont.) 3 cups cake flour 1/2 teaspoon soda 1 stick butter, softened 1 stick Mazola margarine, softened Caramel Cake 2 1/2 cups sugar 5 eggs 1 8-ounce carton sour cream 1 teaspoon vanilla Sift flour and soda together and set aside. Beat butter and Mazola until fluffy. Gradually add sugar, beating well between additions. Continue at low speed on mixer for two minutes. Add 2 whole eggs and beat well. Add 1 cup of flour mixture and mix well. Add 3 eggs and beat well. Add sour cream and continue to beat, adding rest of flour and mixing until smooth. Add vanilla and mix until blended. Bake at 350 in 9 x 13 pan about 45 minutes. Caramel Icing 2 1/2 cups sugar, divided 1 small can evaporated milk, hot but not boiling 1 cup milk 1 tablespoon butter 1 pinch salt Mix 2 cups sugar and 1 cup milk in sauce pan and cook together. While this boils, caramelize 1/2 cup sugar in a heavy iron skillet (until melted and golden color, stirring constantly). Add hot evaporated milk to caramelized sugar and cook until the sugar dissolves. Add the caramel mixture to the first mixture and cook to soft ball stage (firm). Add butter and salt and beat by hand until thick enough to spread. To Karen & Aunt Trula, Thanks for sharing!

23 NCBS Pig Tales January 2016 PAGE 23 COLONEL S CUPBOARD (Cont.) Buffalo Wings Total Time: 1 hr 55 min Yield: 4 appetizer servings While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm. Recipe courtesy of Alton Brown, 2007 2016 Television Food Network, G.P. All Rights Reserved. Triple Pork Sliders Total Time: 23 min ~ Yield: 16 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for one hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. 1 1/2 pounds ground pork 1/2 pound fresh Mexican chorizo sausage, casings removed 1/4 cup finely grated pepper jack cheese 1 small shallot, finely chopped 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper 8 slices applewood smoked bacon, cooked crisp 16 small dinner rolls, sliced in half Curly leaf lettuce 3 sliced plum tomatoes Smoked Paprika Mayonnaise, (recipe follows) 1/4 cup mayonnaise 1 tablespoon smoked paprika 1 teaspoon hot sauce (recommended: Sriracha) Preheat a flat top grill pan to medium-high heat.

24 NCBS Pig Tales January 2016 PAGE 24 COLONEL S CUPBOARD (Cont.) In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise. Smoked Paprika Mayonnaise: Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead. Recipe courtesy of The Neelys 2016 Television Food Network, G.P. All Rights Reserved. Crab and Artichoke Dip Total Time: 50 min ~ Yield: 6 Servings 2 cups chopped shallots 1/2 cup chopped garlic 2 tablespoons olive oil 8 ounces chopped artichoke hearts 8 ounces Dungeness crab meat 4 cups spinach 1 cup heavy cream 1 teaspoon crushed red pepper 1/2 cup diced tomatoes 1 cup Boursin 1 cup bread crumbs Preheat oven to 375 degrees F. Sauté shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and sauté. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes. Recipe courtesy of La Quinta Resort, Palm Springs, CA 2016 Television Food Network, G.P. All Rights Reserved. Bacon-Wrapped Jalapeno Poppers Total Time: 10 min ~ Yield: 50 Servings 25 fresh jalapeno peppers 14-16 ounces cream cheese 2 cups shredded cheddar cheese 2 (16 ounce) packages bacon Cut stems off of peppers and cut them all in half longways. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle cheddar cheese on top. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in 450 oven for 10 to 15 minutes or until bacon is fully cooked. Remove and serve when cooled. Enjoy! Recipe courtesy By AZRoxy63 Photo by CandyTX http://www.food.com/recipe/bacon-wrapped-jalapenopoppers-105670 If you have a favorite Super Bowl party recipe, please share!

25 NCBS Pig Tales January 2016 PAGE 25 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 27104 Email: info@ncbbqsociety.com * Letters, photographs, or anything else will not be returned to sender under any circumstance and will become property of the NCBS.

26 NCBS Pig Tales January 2016 PAGE 26 SPONSORS OF NCBS www.kilpatricktownsend.com 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.

27 NCBS Pig Tales January 2016 PAGE 27 SPONSORS OF NCBS 4172 U.S. 70 ~ Goldsboro, NC 27534 Ph: (919) 778-5218 ~ www.wilbersbarbecue.com 919.832.7614 109 E. DAVIE ST. RALEIGH, N.C. 27601 WWW.CLYDECOOPERSBBQ.COM SERVING THE CAPITOL CITY SINCE 1938 1328 S. Scales St. ~ Reidsville, NC 27320 Ph: (336) 342-7487 ~ www.shortsugarsbar-b-q.com 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. 3539 Clipper Mill Rd. Baltimore, MD 21211 Ph: 1-800-830-3976 www.triggeragency.com

28 NCBS Pig Tales January 2016 PAGE 28 SPONSORS OF NCBS

29 NCBS Pig Tales January 2016 PAGE 29 SPONSORS OF NCBS 5229 Market Street Hwy 132 & US 17 Wilmington, NC, US, 28405 Phone: (910) 392-1741 To The Point, Inc. Official provider of all embroidered goods for the North Carolina BBQ Society. 130 Stratford Ct Ste E, Winston Salem, NC 27103 (336) 725-5303 Herb s Pit Bar-B-Que 15735 U.S. Hwy 64 Murphy, NC 28906 Ph: (828) 494-5367 www.herbspitbarbque.com 630 S. Stratford Rd. ~ Winston-Salem, NC 27103 Ph: (336) 768-2221 ~ www.milnerfood.com

30 NCBS Pig Tales January 2016 PAGE 30 SPONSORS OF NCBS FRIENDS OF NCBS Tanglewood Park 4201 Manor House Circle Clemmons, NC 27012 Ph: (336) 703-6400 www.forsyth.cc/parks/tanglewood New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C. 28406 BECOME A NCBS SPONSOR Are you interested in becoming a business sponsor of NCBS? Visit www.ncbbqsociety.com, email us at info@ncbbqsociety.com or call (336) 765-NCBS for more information.

31 NCBS Pig Tales January 2016 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 www.ncbbqsociety.com to download application. Become a contributing correspondent and send us your articles, ideas, pictures and recipes. Email correspondence is preferred. We reserve the right to edit any article, ad, comment or recipe. Contact NCBS 144 Sterling Point Court Winston-Salem, NC 27104 Phone: (336) 765-NCBS Fax: (336) 765-9193 Email: info@ncbbqsociety.com Website: www.ncbbqsociety.com 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 www.ncbbqsociety.com, email 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

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