Coastal NCBS BBQ Boot Camp

NCBS PIG TALES® October 2012

September 28th-29th, 2012

Inside This Issue...

Fall Camp Great Success 2-5

Fall NCBS Boot Camp Photos 6-11

Colonel’s Cupboard 12 Give the ultimate Christmas, Valentine, Friends of NCBS 13 Birthday, or simply “I Love You” Gift that Sponsors 14-16 the recipient will long remember. Contact NCBS 17 NCBS Pig Tales® October 2012 PAGE 2

Fall Camp Great Success

The 4th Annual Coastal NCBS BBQ Boot While the Camp and NCBS Certified BBQ Judges Classes campers regis- at Wilmington (Castle Hayne) September 28-29, tered, the cook- 2012 was another success for the Society. The ing crew fired camp sold out a month in advance of the charcoal for the event. We had a max camp with 40 campers. evening meal. This allows 30-40 things that have to be done Once registered for camp to be done well in advance of the (5:30PM) the Registration moved like a Rolex event. And even though we have been doing campers pro- this 3 times a year for 4 years it still takes a ceeded to mix and mingle and start telling their great deal of planning and work for weeks and stories about their BBQ adventures, sauces etc. weeks As usual we had campers from all over the prior to the country. Despite the geographical differences, event to the campers quickly bonded and we had our make it run class. smoothly. Dinner was And it pays our signature to have a steak burgers plan “B” custom for every- ground (it’s a thing. A beautiful day at Castle Hayne secret) by my Friday the 28th was a “nice day”, not friend and overly bright , not overly hot and not too hu- butcher Otis mid for the beach. It was sorta like the Little Rucker, ten- Bear’s Porridge –just right. The staff arrived derly formed Rick Hollowell with “the beauties” timely and The New Hanover County Law En- into ¾ pound beauties by Pit Master Bill Eason forcement Officers Association Lodge and and cooked to perfection by Bill and Rick Hol- Grounds quickly became a beehive of activity. lowell. These gargantuan morsels were served It is akin to the fair moving into town: cookers on oversized buns with all the trimmings ac- arranged, Pepsi and Budweiser being delivered, companied by Hill’s Lexington BBQ (Winston ice being delivered (thank you camper Bobby Salem) baked beans and 7 different kinds of Wooten), tubs iced, food offloaded and ar- chips. We had Pepsi, sweet tea and enough ranged by meals, kitchen prepped, sound sys- Budweiser for the 82nd Airborne to have joined tem installed inside and out, banners hung, the party. Dessert was provided by Dewey’s registration set up, cookers meeting, staff meet- Bakery of Winston Salem. Think death by ing, kitchen crew meeting, tables and chairs for chocolate. The troops had never seen so many the hall arranged, 32 point last minute check, yummy goodies. its 5pm--SHOW TIME. Amidst groans of delight and labored NCBS Pig Tales® October 2012 PAGE 3

Fall NCBS Boot Camp Continued

walking, classes be- rooms. gan promptly at Campers returned to camp at 7:15AM Sat- 6:30PM. Pit Master urday morning to the mouthwatering smells of A. Steve Yountz of B. Vannoy Country Ham from Jefferson, NC ex- Smiley’s Lexington pertly prepared by the experienced hands of Steve BBQ had an emer- Medlin our Kitchen Chief of Staff. This food for gency and Pit Mas- Kings was served on ter Bill Eason and Dewey’s big hot biscuits this writer provided along with Dewey’s na- Steve’s slot on the Pit Master Bill Eason with shoulder tionally famous Moravian program and shared Sugar Cake, OJ and with the class secrets on prepping and cooking steaming cups of our a pork shoulder Western/Lexington style and house blend coffee Bill who has won more than 128 state and na- (another secret). tional BBQ contests gave the class some tips To warm up the on competition cooking. This writer shared attendees circuitry this recipes for sides to writer provided a mini go with cue: jala- version of one of his peno cornbread, Quality of Life Seminars: stewed tomatoes 14 Steps to Balance and collards. After (THE SECRETS TO A a break, Pit Master Chef Sam Allen demos brisket GOOD LIFE) that he Steve Grady owner has produced and deliv- of Grady’s BBQ in ered to lawyers, doctors, Dudley, NC, and businessmen and women one of the world’s across the country for 20 best whole hog years. cookers, shared some tips on how At 8:30 AM Chef to make a good Sam Allen instructed the Eastern NC vine- class how to cook a beef brisket. gar based sauce. Pit Master Steve Grady shares secrets From 9PM At 9:15AM Chef to 10PM Certified BBQ Judges Bill Eason and Valerie Mason taught the this writer guided the attendees through the class how to prep, cook NCBS Judging Rules and Regulations and a and make three exquisite Q& A session about the rules and regs. We sauces for Chicken, adjourned at 10PM and a bunch of tired, Guinea and Pheasant. Val- Chef Valarie Mason stirs the pot happy and very full campers headed for their erie was assisted by 9 of NCBS Pig Tales® October 2012 PAGE 4

Fall NCBS Boot Camp Continued

her culinary students from Cape Fear commu- nana pudding and World’s Best Brunswick nity College culinary department all of whom Stew. were recipients of our NCBS Culinary Schol- After another break, this writer and Bill arships for this school. Eason served the class some Boston Butt that After Bill had prepared and sauces. The class ate the break, Bill offering and judged it by the rules and regula- Eason tions they had learned Friday night. Then each taught the of the 40 students gave an oral critique of class how what they saw, tasted and why they graded to cook their offering as they did. After Q & A and pork ten- camp evaluations we adjourned for the after- derloin noon. with a At 6PM the Social Hour began with Pi- pineap- Steve Medlin, Chief of Kitchen Staff mento Cheese scoops, chips and other as- ple/jelly sorted goodies to go with icy cold Budweiser sauce and whole Alaskan King Salmon with a while the kitchen staff and culinary students Bourbon Sauce. We had the salmon (pit to setup the buffet. plate) with slaw and cheese biscuits from Then it was party Jimmy’s Seafood in Winston Salem, Steve mar- time. After invo- velous baby new potatoes with his butter dill cation, the camp- sauce and sweet tea for lunch. Dessert was an ers, their guests, array of delightful lemon treats from Dewey’s. culinary students After lunch Bill Eason taught the class and VIP guests how to cook pork ribs and rubs and Beef made their way to Prime Rib. the buffet table At 2PM this for THE FEAST. writer Our buffet con- shared his sisted of birds by secrets how Joyce Foods of The Feast to make his Winston Salem; chicken with Pecan-Prune nationally Mole, Guinea with Orange Gastrique, Pheas- acclaimed ant with Chimichurri prepared by Chef Valerie Pimento Mason, Lexington Chopped BBQ from Cheese and Smiley’s Lexington BBQ with Steve Yountz’s Jim Early shares his Pimento Cheese secrets demoed a red dip, BBQ Pork ribs with Bill Eason’s spe- double cial glaze, Beef brisket by Chef Sam Allen, to batch for the attendees. The class also learned die for collards with pork belly by Milner’s how this writer makes his award winning ba- American Southern Restaurant in Winston Sa- NCBS Pig Tales® October 2012 PAGE 5

Fall NCBS Boot Camp Continued

lem, baked beans by Hill’s Lexington BBQ, Ger- ings etc. We had a fun time as we gave away rie Grady’s (Steve’s wife) pound the table potato many really, really nice Weber gifts from Causal salad, a carving station with succulent Prime Rib Furniture World In Winston Salem, NC and by Bill Eason, and the star of the buffet, a bar- Myrtle Beach, SC. becued Whole Pig by Pit Master Steve Grady. We also had won- Once again, Steve produced what the good folks derful gifts from in Eastern NC call “a Pretty Pig”. Budweiser the Of- The des- ficial Beer of sert table was NCBS from our laden with two friend Bill Rhodes of Hill’s Lex- and sponsor R. A. ington BBQ Jeffreys Distribut- Banana Pud- ing Co. of Wil- dings that each Banana Pudding & Death by Chocolate mington, NC., Steve wins the Weber 22.5 Kettle would feed an army. The puddings were sur- these included, rounded by more of Dewey’s delicious sweet lawn chairs, canopy chairs, Coleman Ice Chests treats. Yummmmmmmmm. and a host of “Bud” logo stuff. The grand prizes were a big A. B. Vannoy Country Ham After an hour of stomach stretching first, hand-rubbed in sugar and salt and air cured in second and third helpings, the troops settled ham barns atop a mountain for 10+ months, into a contented state and awaited graduation. and a Casual Furniture World Weber 22.5 inch For some, they were the first in their family to cooking kettle. graduate BBQ. This was not just a party. It was old friends and When the ceremonies began the campers newly found friends gathering for an evening of really got into it. There was applause, cheers, fun, fellowship and great food. NCBS is about shouts as each camper received his/her Cooking Good Food, Good Friends and GOOD School Diploma and Certified BBQ Judge Cer- TIMES! tificate along with their Judge’s Hat. Pictures were made of I wish to thank all of our sponsors, staff, each student. See Pit Masters, Chefs, culinary students and of 127 pictures on course the Fab Forty that made up the Coastal our Face book NCBS BBQ Boot Camp and NCBS Certified page on our BBQ Judge Classes of 2012 for bringing sensa- NCBS website. tional attitudes, humor, a zest for life and a de- sire to learn how to COOK WITH NO FEAR. Then we handed Collectively you all made this a memorable camp out prizes by first and all the hard work worthwhile. I cannot wait to answer trivia to next season. questions about The South, draw- And the winner is... Jim Early NCBS Pig Tales® October 2012 PAGE 6 Fall NCBS Boot Camp Photos

The Coastal NCBS Boot Camp Class of 2012 A lovely couple

“Tote that bar, shovel them coals” The “beauties”

Friday night Cookout & Mixer Jim & Bill instruct on Pork Shoulder NCBS Pig Tales® October 2012 PAGE 7

Fall NCBS Boot Camp Photos

Bill gives tips on competition cooking Deep in thought

Our Colors: Black, Red, and Silver Million Dollar Smile

Steve’s favorite fuel Pig on NCBS Pig Tales® October 2012 PAGE 8 Fall NCBS Boot Camp Photos

Jim shares Quality of Life seminar Chef Sam Allen (r.) teaches brisket class

Chef Allen holds Q&A session Culinary students prep for Chef Mason

Something good going on Bill Eason’s daughter Kathy preps tenderloin NCBS Pig Tales® October 2012 PAGE 9 Fall NCBS Boot Camp Photos

Yummmmmm Our favorite

Bill instructs class on Pork Ribs & Rubs Bill & Kathy share a moment

Bill preps Prime Rib, Kathy assists Little Red Pig Championship Cooking Team NCBS Pig Tales® October 2012 PAGE 10 Fall NCBS Boot Camp Photos

“Stay” Jim shares his recipes

Busy student Chef Sam mops brisket

Next Generation Camper Clarence & Veronica NCBS Pig Tales® October 2012 PAGE 11 Fall NCBS Boot Camp Photos

Couple enjoying their time at Camp Val and Fan

Couple enjoying “The Party” Jim awards student diploma

Two of the World’s Best Linda Ormond graduates BBQ NCBS Pig Tales® October 2012 PAGE 12

Chilled Lemon Soufflé with White Chocolate

Heat milk and ½ C. of the sugar in medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk together yolks, 2 Tbs. sugar, and cornstarch in medium bowl until pale yellow and thickened, 3-5 minutes. Whisking constantly, gradually add hot milk to yolks. Return milk and egg mixture to saucepan and cook, stirring constantly over medium-low heat until foam has dissipated to a thin layer and mixture thickens to consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes. Strain into medium bowl. Add 2 oz. of chopped white chocolate to warm custard; stir in lemon juice mixture and zest. Set bowl of custard in To make this soufflé “soufflé” over the rim of the dish, large bowl of ice water; stir occasionally to cool. use a 1-quart soufflé dish and make a foil collar for it. For While custard mixture is chilling, in a bowl of standing those less concerned about appearance, this dessert can be mixer fitted with whisk attachment (or in large mixing served from any 1½ quart serving bowl or may be put into bowl if using hand mixer), beat egg whites on medium individual small soufflé bowls. For best texture, serve the speed until foamy, about 1 minute. Increase speed to soufflé after 1½ hours of chilling. It may be chilled up to medium-high; gradually add remaining 2 Tbs. of sugar 6 hours; though the texture will stiffen slightly because of and continue to beat until glossy and whites hold soft the gelatin, it will taste just as good. peaks when beater is lifted, about 2 minutes longer. Do not overbeat. Remove bowl containing custard ½ C. lemon juice from 2-3 lemons, plus mixture from ice water bath; gently whisk in about 1/3 of egg 2 ½ tsp. grated zest (grate before juicing) whites, then fold in remaining whites with large rubber 1 ¼ oz. packet unflavored gelatin spatula until almost no white streaks remain. 1 C. whole milk In same mixer bowl (washing not necessary), with mixer ¾ C. sugar fitted with whisk attachment, beat cream on medium- large egg whites, plus 2 yolks, at room temperature high speed until soft peaks form when beater is lifted, ¼ tsp. cornstarch 2-3 minutes. Fold cream into custard and egg white mixture until no white streaks remain. Pour into pre- ¾ C. heavy cream pared soufflé dish or bowl. Chill until set but not stiff, 2 oz. chopped white chocolate about 1 ½ hours (can be refrigerated up to 6 hours, Place lemon juice in small nonreactive bowl; sprinkle gela- see note above); remove foil collar if using, and serve. tin over. Set aside Recipe by Jim Early NCBS Pig Tales® October 2012 PAGE 13

Friends of NCBS NCBS Pig Tales® October 2012 PAGE 14

Friends of NCBS

R. H. Barringer Distributing Co. Inc. Winston Salem, NC R. A. Jeffreys Dist. Co. of Wilmington Wilmington, NC Budweiser of Asheville, Inc. Asheville, NC NCBS Pig Tales® October 2012 PAGE 15

Friends of NCBS

Pepsi-Cola Bottling Company Winston-Salem, NC

Pepsi-Cola of Hickory Hickory, NC

Pepsi Bottling Ventures Wilmington, NC

Joyce Foods Dewey’s Bakery Winston-Salem, NC

Triad Packaging

A.B. Vannoy Hams

Duplin Winery Rose Hill, NC To The Point, Inc. Winston-Salem, NC NCBS Pig Tales® October 2012 PAGE 16

Friends of NCBS

Trigger Agency Casual Furniture World

Bridges Barbecue Lodge Speedy Lohr’s BBQ of Arcadia Shelby, NC Arcadia, NC

Wilber’s Barbecue Herb’s Pit Bar-B-Que Goldsboro, NC Murphy, NC

Short Sugar’s Drive-In Richard’s Bar-B-Q Reidsville, NC Salisbury, NC

Grady’s Barbecue Skylight Inn Dudley, NC Ayden, NC

Milner’s American South- Honky Tonk Pig - ern Cuisine & Cocktails Winston-Salem, NC

Big Oak Drive-In & BBQ - Salter Path, NC

Hampton Inn Bermuda Run - Advance, NC

Jimmy’s Seafood - Winston-Salem, NC Are you interested in becoming a business sponsor of NCBS? Residence Inn - Winston-Salem, NC Visit www.ncbbqsociety.com, Mainstay Suites - Wilmington, NC email us at [email protected] or call (336) 765-NCBS for more information NCBS PIG TALES® October 2012 PAGE 17

NCBS Pig Tales® is the official monthly publication of The North Our Mission 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. The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Caro- lina’s barbecue history and culture and to Become a contributing correspondent and send us your articles, secure North Carolina’s rightful place as the ideas, pictures and recipes. Email correspondence is preferred. Barbecue Capital of the World. Our goal is We reserve the right to edit any article, ad, comment or recipe. to promote North Carolina as “the Cradle of ’Cue” and embrace all that is good about Contact NCBS barbecue worldwide. As we strive to achieve these lofty goals we will be guided by the 144 Sterling Point Court polar star that barbecue is all about good Winston-Salem, NC 27104 food, good friends and good times. Phone: (336) 765-NCBS Fax: (336) 765-9193 ® [email protected] www.ncbbqsociety.com

Kayla Hall—Editor in Chief, Layout and Design Steve McCulloch—Webmaster, Winnow Creative

Columnists Jim Early

All rights reserved, The North Carolina Contributing Correspondents Barbecue Society © 2009 Margo Knight Metzger Bill Eason Are you interested in becoming a business sponsor of NCBS? Visit NCBS Photographer - Lloyd Aaron www.ncbbqsociety.com, Lloyd Aaron Photography [email protected] email us at [email protected] or call (336) 765-NCBS for more NCBS Officers information President…………………………………... Jim Early Vice President……………………………..Bill Eason Secretary………………………...... Mary E. Lindsey NCBS wishes to give its membership a voice in NCBS Pig Tales®. The articles in this publication reflect the views, Treasurer……………………………………Jim Early 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 Board Members NCBS Pig Tales®. Jim Early…………………………Winston-Salem, NC The recipes shared in this publication, unless they are ex- Bill Eason………………………………Marshville, NC cerpts from Jim Early’s books The Best Tar Heel Barbecue Manteo to Murphy, Jim Early’s Reflections: The Memories and Mary E. Lindsey……………………...Gainesville, GA Recipes of a Southern Cook and Shining Times the Adventures and Rick Hollowell……………………….Greensboro, NC Recipes of Sportsmen have not been kitchen tested by this Steve Grady……………………………….Dudley, NC publication. Debbie Bridges-Webb……………………Shelby, NC