7th ANNUAL CARY BBQ CLASSIC

NCBS PIG TALES August 2016 7th ANNUAL CARY BBQ CLASSIC AUGUST 5-6, 2016 Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas, Valentine, Birthday, or simply I Love You Gift that the recipient will long remember. Inside This Issue... 7th Annual Cary BBQ Classic 4-7 Sponsors of NCBS 8-9 Cary BBQ Classic Gallery 10-11 More Cary BBQ Classic Gallery 14-16 More Sponsors of NCBS 17-22

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4 NCBS Pig Tales August 2016 PAGE 4 THE 7th ANNUAL CARY BBQ CLASSIC T w e n t y c o o k i n g teams entered t h e 7 t h Annual Cary BBQ Classic. N i n e t e e n teams made their way to KOKA Booth Amphitheater in Cary, North Carolina. Some of the teams had entered the Classic before and for some it was their first BBQ contest. The cookers started rolling in about 3PM Friday 5th as s c h e d u l e d. B y 6:30PM everyone was pretty much set up and eager to get started. We had meat inspection as each team set up camp. We also inspected the team s grills. There was a Duke s mixture of grills: wood fired, charcoal fired, gas fired, pellet fired and combinations thereof. There were expensive manufactured grills and homemade grills. There were pop-up tents and motor homes. There were pros and backyard cookers. There were teams of young guys, young guys and gals, middle-age guys and middle-age guys and spouses and some retired folks. It was a great mix of foodies: people who like to cook and eat. Many Cookers were members of NCBS and some were not. But all were ready to have FUN! At 6:30PM a serious storm moved in and dropped a ton of rain upon our cooking village. The water was running down the parking lot and into the judge s tent so hard if you stood in the tent and faced up the hill the water would jump your shoes. The small ditch behind the judge s tent quickly became a 5 foot wide white water river. After a half hour or so, the band moved on toward the East. At 7:15PM we were able to start the seven o clock Cookers meeting. This writer explained the NCBS Rules and Regulations. All agreed the Rules and Regulations were fair and Cooker and Judge friendly. Everything went smoothly at the meeting and the Cookers questions were answered and turn-in boxes with codes and turn in times were distributed. The Cookers were anxious to prep and start cooking so we adjourned at 7:50PM with a Good Luck To All. The Cookers hurried to their tents to begin a long night of prepping and cooking for Turn-in at Noon the following day. After a couple of rounds to check on the Cookers to be sure they had everything they needed for the night, this writer called it a day that had started at 5AM. Sleep came quickly as did Saturday morning. Saturday August 6th was a better day. Steaming hot coffee and a really good breakfast got the blood flowing and it was off to the contest site.

5 NCBS Pig Tales August 2016 PAGE 5 THE 7th ANNUAL CARY BBQ CLASSIC (Cont.) The Cookers were in good cheer notwithstanding the sleep deprivation and a lot of hard work between 8:00 Friday night and 9:00 Saturday morning. A walkabout with the Cookers showed lots of activity. Things had shifted into high gear. Smoke curled lazily from chimneys, Cookers scurried about, one could hear the poof of drippings hitting hot coals and the air was filled with that wondrous aroma that has but one name- --- BBQ. The 28 NCBS Certified BBQ Judges arrived at 10:00AM as requested, there were introductions and we settled in for our Judges Meeting. After a review of the NCBS Rules and Regulations and Q and A, the Judges were divided into three (3) tables of six (6) with three (3) Table captains and three (3) turn-in, time keeping and team rotation Judges. We have this thing down pat, it runs like a Rolex. This writer had done a walkabout at 9AM to give each Cooking Teams the Official Time and did it again at 11:30AM to remind them they had 30 minutes to the time for the first flight turn-in. We do turn-in in flights fifteen minutes apart so each Teams offering goes to a Judge s Table hot. The First Flight Turn-in was Chicken at 12 Noon. All the Cookers were on time. Their offerings were shown by the Table Captains to the first table of Judges to judge for Appearance. Then the Judges judged the meat for Tenderness and then judged for the most important - Taste. This sequence was repeated at 12:15PM with the S e c o n d Flight of Chicken to the s e c o n d and third tables of J u d g e s. Scores were sent by carrier to Trigger Agency personnel for tabulation and the First Flight of the second round of meats (Ribs) arrived on time at 12:30PM. The Judging process began and the Judges carefully went about the difficult process of choosing the best Ribs. This was again done in flights and when all of the Ribs had been judged a carrier scooted the scores to be tabulated as the First Flight of the third round of meats (Pork BBQ) arrived on time at 1PM.

6 NCBS Pig Tales August 2016 PAGE 6 THE 7th ANNUAL CARY BBQ CLASSIC (Cont.) S o m e C o o k e r s walked to T u r n - i n with time to spare, some k i n d a jogged, one Cooker ran, but they all made it on time. They cook slowly, but, (if necessary) they can run fast. We clocked one Cooker at 4.4 for the last forty yards. Several NFL scouts are interested. Each Cooking Team s meat was judged by a different table of Judges at each Turn-in so no Team s meat was judged by the same table twice. The judging was triple-blind. Again the Judges had difficult decisions to make, but they did their jobs and did them well. Scores again were carried to the tabulator with dispatch. This was a great group of Judges. One judge drove from S o u t h Carolina to participate and received a really nice chef s knife as the Judge that traveled the farthest. As a token of Thank You Trigger Agency gave each Judge a pass to the Beer Bourbon and BBQ Event and a tasting glass. On behalf of NCBS I wish to thank all of our Judges for coming on their dime and giving their time to help us with this very successful event. The Awards Ceremony took place at about 2:45 PM. Last year it was raining so hard I saw ducks wearing life jackets. This year sprites were bright, the sun was bright (a bit warm) Read 99 degrees and feels like 105 degrees. Fans and sunglasses needed for this one! The Cooking T e a m s gathered in front of the stage and as their names were called came on stage with Trigger Agency President Greg Nivens, Beer, Bourbon & BBQ Daisy Duke girls and this writer. Our Judges were also invited to the stage to receive a warm round of applause. The 1st, 2nd, 3rd, and 4th place Cooking Team results for each meat category, Reserve Champion and Grand Champion are as follows: CHICKEN: 1. Fat Heads BBQ 2. Evel Que-Nievel 3. My Cousin Piggy 4. North Meets South BBQ RIBS: 1. Smoker and the Bandits 2. Fat Heads BBQ 3. Rocky River Smokin BBQ 4. Evel Que-Nievel PORK BBQ: 1. My Cousin Piggy 2. Evel Que-Nievel 3. North Meets South BBQ 4. Fat Heads BBQ Reserve Champion: Evel Que-Nievel

7 NCBS Pig Tales August 2016 PAGE 7 THE 7th ANNUAL CARY BBQ CLASSIC (Cont.) Grand Champion: Fat Heads BBQ This was the 7th Cary BBQ Classic that this writer has produced and NCBS has sanctioned and judged. To Trigger Agency, Greg Nivens, the Cookers, the NCBS Certified BBQ Judges... THANK YOU FOR A JOB WELL DONE Jim Early For the past four years, Fat Heads BBQ has been Grand Champion three times and Reserve Champion once. Good Food, Good Friends, GOOD TIMES!!! STEP UP FOR SOLDIERS http://www.stepupforsoldiers.org Upcoming Events The Monkey Junction Summer Concert Series Every Friday Night till September 2nd 6:30 pm - 9:30 pm Home Depot Plaza Monkey Junction 2nd Annual Ferry Run Saturday, October 8, 2016 Registration 8 am - 9:30 am Kickstands up at 9:45 am Loyal Order of the Moose 4610 Carolina Beach Road Wilmington, NC Wreaths Across America December, 2016 Wilmington National Cemetery Wilmington, NC

8 NCBS Pig Tales August 2016 PAGE 8 SPONSORS OF NCBS Skylight Inn 4618 S. Lee St. Ayden, NC 28513 Ph: (252) 746-4113 www.skylightinnbbq.com Pit Master Samuel Jones

9 NCBS Pig Tales August 2016 PAGE 9 SPONSORS OF NCBS 3096 Arrington Bridge Rd. Dudley, NC 28333 (919) 735-7243 2000 East Dixon Blvd Shelby NC 28152 704-482-8567 www.bridgesbbq.com

10 NCBS Pig Tales August 2016 PAGE 10 CARY BBQ CLASSIC GALLERY

12 AWARDS CEREMONY AT THE 7TH 13 ANNUAL CARY BBQ CLASSIC

11 NCBS Pig Tales August 2016 PAGE 11 CARY BBQ CLASSIC GALLERY (Cont.) To see more images, visit our website gallery at www.ncbbqsociety.com/gallery

14 NCBS Pig Tales August 2016 PAGE 14 CARY BBQ CLASSIC GALLERY (Cont.) To see more images, visit our website gallery at www.ncbbqsociety.com/gallery

15 NCBS Pig Tales August 2016 PAGE 15 CARY BBQ CLASSIC GALLERY (Cont.)

16 NCBS Pig Tales August 2016 PAGE 16 CARY BBQ CLASSIC GALLERY (Cont.)

17 NCBS Pig Tales August 2016 PAGE 17 SPONSORS OF NCBS A.B. Vannoy Hams True country ham connoisseurs agree that the slow curing aging process and the lack of artificial preservatives make the Vannoy ham the highest quality country ham available on the market today. 336-246-6818 www.abvannoyhams.com West Jefferson, NC

18 NCBS Pig Tales August 2016 PAGE 18 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 Step Up For Soldiers.

19 NCBS Pig Tales August 2016 PAGE 19 SPONSORS OF NCBS 4172 U.S. 70 ~ Goldsboro, NC 27534 Ph: (919) 778-5218 ~ www.wilbersbarbecue.com Herb s Pit Bar-B-Que 15735 U.S. Hwy 64 Murphy, NC 28906 Ph: (828) 494-5367 www.herbspitbarbque.com 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

20 NCBS Pig Tales August 2016 PAGE 20 SPONSORS OF NCBS

21 NCBS Pig Tales August 2016 PAGE 21 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 630 S. Stratford Rd. ~ Winston-Salem, NC 27103 Ph: (336) 768-2221 ~ www.milnerfood.com

22 NCBS Pig Tales August 2016 PAGE 22 SPONSORS OF NCBS FRIENDS OF NCBS New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C. 28406 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.

23 NCBS Pig Tales August 2016 PAGE 23 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 Designer & Photographer 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... 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

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