NCBS PIG TALES® October 2012 ® ® Coastal NCBS BBQ Boot Camp 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.