NCBS PIG TALES® July 2019

®

®

NCBS CELEBRATES SUMMER TIME...

...CHILLIN’ N’ GRILLIN’

Inside This Issue... Give a NCBS Membership, BBQ CAMP WHAT IS IT ABOUT BARBECUE THAT WE LOVE? 3 - 4 & BBQ Judging Classes as a Christmas, TIPS FROM THE PIT MASTERS 6 - 7 Valentine, Birthday, or simply “I Love You” TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS 9 - 10 WILL A PIG REPLACE SMOKEY THE BEAR? Gift that the recipient will long remember. 11 - 12 COLONEL’S CUPBOARD 17 - 28 NCBS Pig Tales® July 2019 PAGE 2

SPONSORS OF NCBS

TRADITION. HISTORY.

CULTURE.

As a firm that has been serving the legal needs of our clients for over 125 years, we are honored to help preserve North Carolina’s barbecue history and culture.

Kilpatrick Townsend is proud to serve the legal needs of the North Carolina Barbecue Society and its members as General Counsel.

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 NCBS Pig Tales® July 2019 PAGE 3

WHAT IS IT ABOUT BARBECUE THAT WE LOVE?

What is it about barbecue that invokes so much BARBECUE IS COLOR BLIND passion among its followers - those who cook, chase and consume the slow-roasting method of cooking “the other white meat?” People like Chinese, Mexican and Italian food. People like pizza, pasta and steak. But those who like barbecue are passionate about their food. For many barbecue is an item often included in their daily living. For others, a new or favorite barbecue place is a destination. The pursuit of good barbecue is a quest that stirs them to drive Native Americans shared their method of cooking hundreds of miles to a distant community or meat with white settlers who later shared these hamlet in search of a “pretty pig.” skills with African Americans who developed and refined these skills in their roles as cooks and barbecue journeymen. Some of their cooking skills and secret recipes were shared with whites. Today, whites and blacks share their wonderful slow roasted product with every nationality that makes up this wonderful melting pot we call America. Black Americans have shared with me that long before repeal of the Jim Crow Laws, when the crops were in and it was time to celebrate, it was generally done with a pig pickin’. All who participated in the harvest and their children A Pretty Pig gathered for the feast. At this time in history the Barbecue is the “All-American” casual food. True, after harvest pig pickin’ was perhaps the only time our ancestors cooked meat on spits over flame. that blacks and whites ate, socialized and But the custom of slowly roasting meat on a grid celebrated together. At that time and in that of wooden sticks at low heat over live coals was moment all differences were set aside as they developed by Native Americans and passed on to celebrated and shared the meal. our forefathers. Cooking barbecue - be it pork, beef, mutton, chicken or game - is as American as apple pie. Barbecue is enjoyed in all 50 states and this form of cooking is the one most often associated with celebration, be it the Fourth of July or a gathering of family and friends. In my travels I have tried to learn as much as I can about raising hogs, methods of cooking barbecue, various kinds of sauces and dips and the history and people who raise the hogs, cook the barbecue and those privileged to enjoy it. At this stage of my journey, I concluded that: NCBS Pig Tales® July 2019 PAGE 4

WHAT IS IT ABOUT BARBECUE THAT WE LOVE?

BARBECUE IS TRADITION BARBECUE IS A BONDING AGENT

Perhaps more than any other casual dining food, barbecue brings together people of different races, creeds, religions and socio-economic levels. Pull Those dedicated souls who spend 14-16 hours a into the parking area of any good barbecue place day producing good barbecue take pride in the and you will see luxury motor cars, SUVs, pickup fact that their place has been in business 40, 50 or trucks, motorcycles and junkers that barely made 60 years and that it was founded by their grand- it to the lot. Professionals, educators, athletes, parents or parents and is now carried on by the skilled and unskilled workers, unemployed and third or fourth generation. Patrons of such places winos come together to share what may be their seem equally pleased to share that they have just only common interest - good barbecue. found such a place or that they have eaten at such a place for 40, 50 or 60 years. People in their 70s and 80s will patiently wait at their place for their BARBECUE IS UNIVERSAL table even though other tables are open. Some people will eat two or three times a day at their places because the owners, staff and ambiance affords them a “comfort zone”. Such places with their retro ‘50s décor seem to take us back to a kinder, gentler time.

Barbecue is found in some form in each state of the USA. It is generally found in some form in every country on the planet. People like the taste of slow-roasted meat. The animal or critter (or parts thereof) that produced this treat may not have made our A-list, but for a certain group of people in a particular place it was good barbecue.

“What is it about Barbecue That we Love?” is an excerpt from pages 15-16 of The Best Tar Heel Barbecue Manteo to Murphy by Jim Early © 2002 NCBS Pig Tales® July 2019 PAGE 5

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 NCBS Pig Tales® July 2019 PAGE 6

TIPS FROM THE PIT MASTERS

 A warm grill is easier to clean. Use a wire  To prevent meat brush. Always remove ashes after the grill has rimmed with fat SAFETY TIP cooled. Removing ashes will prevent corrosion from curling, slice in the bottom of the grill and its early demise. through the fat to Always wash hands, countertops, cutting  Hot coals are barely covered with a gray ash. the meat at one Medium coals glow through the layer of gray inch intervals. boards, knives and ash. Low coals are covered with a thick layer  As a rule of transporting utensils of gray ash. Know your fire. thumb, it generally used in preparing any  When grilling thicker cuts of meat on a gas takes 30 to 45 kind of raw meat grill, light one side of the unit and place the m i n u t e s f o r before they come in meat over a drip pan on the other side. charcoal to obtain contact with other raw the proper gray ash  If using wooden skewers for shish kebob, soak or uncooked foods. desi red when skewers in water for 30 minutes before using This is particularly true starting to cook. to prevent burning while grilling. of chicken and pork  Charcoal is ready  If your fire is too hot, shut the dampers, mist but should be adhered for grilling when it with water, raise the cooking grill and close the to with beef as well. is more than 80% cover or lid to reduce the amount of oxygen. ashed over.  Dry wood burns faster than green wood. Hickory wood burns twice as fast as oak. Apple, peach and pecan wood impart a sweeter smoke.  After cleaning and before cooking, coat the grill rack with olive oil or spray with non stick cooking spray before using.  Marinating or a rub before cooking greatly enhances the flavor of any meat. After applying marinade or rub, let meat stand at room temperature for up to 15 minutes or marinate in refrigerator covered for up to 24 hours. Marinade or rub can be stored in an  To cook with direct heat, evenly distribute airtight container in a cool place. coals over the bottom of the grill. To cook  Cleanliness may not be next to godliness but it with indirect heat, move coals to one side and certainly is the rule when cooking raw meats place a foil drip pan under the meat in the indoors or out. Never use containers that middle area between the coals. The indirect contained raw meat to receive cooked meat. cooking method is slower and better for thick Wash everything you use after each use. An or large pieces of meat. ounce of prevention is worth a pound of cure.  Do not turn meat with a fork, turn with tongs  If you are going to serve leftover marinade or a spatula to prevent juices from escaping. with your cooked meat, be sure to boil the marinade to kill any and all microorganisms before serving. NCBS Pig Tales® July 2019 PAGE 7

TIPS FROM THE PIT MASTERS

 Some advocate raising the smoker to 300 de- grees Fahrenheit before placing meat on grill to sear meat, then reducing temperature for cooking to 200-220 degrees Fahrenheit. Others advocate not permitting the cooking temperature to exceed 220 degrees Fahrenheit for the first two hours of cooking. Some advocate cooking at 200-220 degrees Fahrenheit, others advocate a constant 225 degree Fahrenheit while others advocate cooking at 225 - 250 degrees Fahrenheit. This is largely a matter of choice and knowing your fire. Of course if you cook at a lower temperature, you will have to cook a bit longer. All cooks agree that the internal temperature of 170 degrees Fahrenheit must be reached regardless of cooking temperature Pork Ribs in Cooker or cooking time. Photo Courtesy of NCBS Member Dale Duckworth  To tenderize ribs, pierce both sides of ribs between rib bones with meat fork before  When making your sauce, cook it without a applying marinade or rub of choice. The ribs cover to accelerate reduction and to achieve are done when the meat starts to pull away the desired consistency. from the bone.  As a rule of thumb, steaks and chops should  To apply rub to ribs, remove the membrane be basted after being turned for the last time from the backside of the ribs. Rub both sides or both sides during the last three minutes of of ribs with your rub of choice, shake off the grilling. Chicken should be based during the excess rub. last 10 minutes of grilling, turning only once.

 In addition to the flavors imparted by the Tips from the Pit Masters is an excerpt from pages 345- wood of choice, fresh herbs such as bay leaves, 346 of The Best Tar Heel Barbecue Manteo to Murphy by marjoram, rosemary, thyme, oregano and sage Jim Early © 2002 may be moistened with water and sprinkled over the hot coals to impart additional flavors to the meat.  If your marinade or sauce does not contain sugar, you should apply to meat about every 45 minutes to an hour. This will prevent dryness during grilling or smoking. If your barbecue marinade, rub or sauce contains sugar, do not apply until you are at the last few minutes of grilling as the sugar will caramelize and cause black charred spots that most guest will not find attractive and they do not enhance the flavor of the meat. NCBS Pig Tales® July 2019 PAGE 8

SPONSORS OF NCBS NCBS Pig Tales® July 2019 PAGE 9

TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS

One of the reasons the slow smoking of pork became so popular in the early days of this country is that the cooking method results in delicious, tender, juicy meat. Pork can be made in countless ways, but for a long time, health concerns related to the cooking of pork led to some terrible meat. We now know that cooking pork to 140 degrees kills the microscopic worms that can cause trichinosis, but for a long time, folks cooked the meat to a terrible dry state that was tough and tasteless. Strict government guidelines have virtually eliminated the threat in American pork. It occurs in bear, deer, fox and cougar meat, among others, but these are of course not a major part of the American diet. Example of Smoke Ring on Pork Shoulder Whether its whole hog, or individual cuts, cooking pork is much safer now than even 50 years ago. Even if you are roasting a tenderloin, it only needs to reach an internal temperature of around 140 degrees to be safe. Barbecue in NC generally reaches much higher A smoke ring can be "faked" by using a temperatures. Around 190 Southeast Asia and Europe don't have a problem product like Morton's to 200 degrees, the bone Tenderquick. By with trichinosis, and in those areas, pork is often in a pork shoulder or butt eaten raw. Between 1997-2001, an average of 12 covering the surface of will slide right out with no the meat with nitrogen cases per year were reported in the United States, meat clinging to dioxide contained in and those cases were not necessarily from pork. In it...perfectly cooked. How this type of product, a fact, many of the cases were from Asian do North Carolina pit smoke ring can be immigrants who were accustomed to eating pork masters get the meat so achieved. But that raw (pig sushi?). The biggest threat is from eating hot without drying it out? would be cheating, raw or undercooked wild game meats. But it That of course is the wouldn't it? In fact, wasn't always that way. secret to great barbecue, some organized Now, even garbage that is fed to pigs must be and here it is. The barbecue judging associations won't cooked (think about that when you throw a scrap cooking method of low even consider smoke of meat to your dog). The regulations have paid and slow allows the meat rings as part of it's off. Each year the NC Department of to baste in it's own juices scoring process. Environment and Natural Resources inspects each for hours. As the Doesn't matter much hog farm in the state. There are over 2,500 hog temperature rises, the fat though...true smoked farms in the state! In fact, Duplin and Sampson and connective tissues in barbecue is recognized counties are the top two counties in the entire the pork will break down by its distinct flavor. nation for pork production. and render out, which NCBS Pig Tales® July 2019 PAGE 10

TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS

makes the barbecue healthier, more tender, and oh the surface. This nitric acid is formed when so delicious! Even at an internal temperature of nitrogen dioxide from wood combustion in smoke 200 degrees, the meat is moist and delicate. And mixes with water in the meat. Smoke ring is a that's why when your father grilled pork chops, chemical reaction between the smoke and the and your grandmother boiled or baked a loin or meat, but that doesn't mean the smoky flavor can roast, the meat was tough and tasteless. Which is only be achieved before the meat hits 140 degrees. of course why North Carolina is not famous for Regardless of the smoke ring, the meat will retain boiled pork (thank goodness!). the smoke flavor as long as the smoke is A smoke ring is a sign of true barbecue. It's a pink introduced to it. or reddish ring just under the skin of the pork. ~ NCBS Member Jim Morgan The un-educated may think the color is a sign of the meat being undercooked. Not so. Conversely, many pit masters think keeping smoke rising around the meat till the end of the cooking time results in a better smoke ring. However, the ring stops forming at 140 degrees. I could tell you about myoglobins and metmyogoblins, but let me cut to the chase...a smoke ring develops in barbecue not because smoke has penetrated and colored the meat, but is caused by nitric acid building up in the surface of meat, absorbed from This is NOT my idea of a road trip.

The Angel Family Foundation

Assisting The North Carolina Barbecue Society in its support of our disabled Warriors and 1st Responders. NCBS Pig Tales® July 2019 PAGE 11

WILL A PIG REPLACE SMOKEY THE BEAR?

Oak savannahs that covered the Piedmont and each paddock must be given complete rest to Appalachian region of the Southeast in the 19th allow for young hardwood regeneration. Talbott and early 20th Century may have been largely said the idea of returning pigs to the woods came created by pigs. Until World War II, allowing from a visit to Spain where he saw pigs foraging domestic pigs to forage in the forest in the on acorns from ancient cork-producing trees. summer was a common Southeastern practice. This pork is highly prized by world pork These pigs were then brought home in the winter connoisseurs and sells for $40 a pound. Talbott to forage on remnant corn and peanut fields. said he was encouraged to pursue this research by “Peanut finished pork” was a major specialty New York Times food writer Peter Kaminsky throughout the Southeast, particularly in Virginia. who was writing a book on artisanal pork Recent research by Dr. Charles production. He said thanks to subsequent Talbott at North Carolina A&T publicity by Kaminsky, his North Carolina farmer indicates that controlled pig research cooperators have found a ready market grazing in the forest may actually for their pigs in New York City restaurants at improve hardwood timber stands $1000 per head. Talbott said this is a net profit in by removing forest floor excess of $800 per pig. The forest farrowed pigs competitive vegetation and are finished on free-choice acorns, peanuts and improving acorn regeneration. alfalfa hay. Depending upon stocking density and duration of placement, over the two year study Talbott found the sows tended to girdle soft woods and elms but leave high value hardwoods alone. The pigs removed blackberry and other low-growing brushy growth that sap soil moisture from the high-value hardwood trees. In the two April-to- late-September seasons studied, the sows removed 70% of the forest understory. In addition to mast, the pigs relish roots, tubers, snakes and lizards. Similar to pasture with ruminants, Talbott said the forest must be subdivided into paddocks and the foraging time-controlled. Every three to five years, Domestic Iberian Pigs foraging on acorns in Spain. NCBS Pig Tales® July 2019 PAGE 12

WILL A PIG REPLACE SMOKEY THE BEAR?

NORTH CAROLINA PORK THE FUTURE FUN HOLIDAYS IN JULY I have BIG DREAMS. I can see the headlines: July 5th National Bikini Day  North Carolina is the #1 pork producer in the world. July 6th National Kissing Day  North Carolina pigs clean forest floor, July 6th National Fried Chicken Day reclaim millions of acres. July 7th National Strawberry Sunday Day  North Carolina lumber industry flourishes. July 13th National French Fry Day  North Carolina has lowest snake July 14th National Nude Day population in the US. July 17th National Hot Dog Day  North Carolina chestnut trees return. July 19th National Daiquiri Day  North Carolina produces the finest pork in July 21st National Ice Cream Day the world. July 24th National Tequila Day  North Carolina regains prominence as the July 25th National Hot Fudge Sundae Day Quail hunting capitol of the nation. July 25th National Chili Dog Day  North Carolina pig replaces Smokey the Bear as the National July 29th National Chicken Wing Day Forest Service Mascot. NCBS had a role in Google declaring NC the BBQ Capitol of the Nation. It is on our website:

http://www.ncbbqsociety.com/nchonors.html If we work reeeeealy hard we may see all or most of the above come to fruition. If one dreams small and their dreams are answered-small dreams - small rewards. But if one dreams BIG and works hard, their dreams are answered - WOW!!!!! Local piglet celebrates National ~ Jim Early Nude Day; July 14th, 2019

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 NCBS Pig Tales® July 2019 PAGE 13

NEW GRILLING TOOLS FOR SUMMER

Cuisinart 20-Piece Best BBQ Grill Brush Deluxe Grill Set Stainless Steel 18" Price: $55.96 Barbecue Cleaning Brush w/Wire Bristles https://www.williams- sonoma.com/products/cuisinart- Price: $6.90 20-piece-deluxe-grill-set/ https://www.amazon.com/ dp/B01L7WNTSY Stainless-Steel Odor Absorbing Splatter Screen GrillFloss - Ultimate Price: $29.95 BBQ Grill Cleaning Tool https://www.williams- Price: $17.99 sonoma.com/products/odor- https://www.amazon.com/dp/B000PAV28E absorbing-splatter-screen/ Weber 7416 Rapidfire Mercer Hell’s Handle Chimney Starter Large Fish Turner Price: $20.73 Price: $20.99 https://www.amazon.com/ dp/B07B5BHKDZ

Thermapen® Mk4 https://www.webstaurantstore.com/mercer-culinary- m18390-hells-handle-high-heat-9-x-4-fish-egg-turner- Price: $99.00 spatula/470M18390.html https://www.thermoworks.com/ Thermapen-Mk4 Winco UT-16HT Coiled Spring Extra Heavy- weight Stainless Steel Utility Tong, 16” Cave Tools Vegetable Price: $5.00 Grill Basket Stainless Steel BBQ Grid Pan https://www.amazon.com/dp/B001CDTYX8 Price: $21.99

https://www.amazon.com/ Wood Grill Scraper dp/B01G2EIW02 20" Shovel

Price: $34.99 Slow ‘N Sear 2.0 https://www.amazon.com/ dp/B077T84PD7 Price: $99.95 https://abcbarbecue.com/ product/slow-n-sear-2-0/ NCBS Pig Tales® July 2019 PAGE 14

THE PIT MASTER

Alarm clock jangles, the dog barks and again it’s One a.m., must roust this body from this warm bed and do it all over again.

Strong black coffee made in stocking feet, grits, red eye gravy and ham, some eggs would make this meal complete, guess I’ll just settle for jam.

Stooped shoulders lean into morning chill, bright toe nail moon overhead, gnarled brown hands scrape a frosted windshield, Lord do I miss that bed.

Come on old truck and talk to me son, don’t make me have to cuss, you better turn over and do it soon, out here there ain’t no bus.

My wood fires a rollin’ – oak and hickory wood, twelve hogs on the pit sizzlin’ and looking mighty good.

Coals are a glowin’ and evenly spread, sure wish this old body was back in that bed.

I’ll cook ’em for six and then turn ’em, sauce ’em real good and not burn ’em.

Two more hours skin side down, and I’ll have “pretty pigs” a nice golden brown.

Then I’ll head for home and grab some shut eye, when my head hits the pillow the time do it fly.

Later I’ll check my boxes and hope for good luck, fried rabbit and gravy would make a good sup. NCBS Pig Tales® July 2019 PAGE 15

THE PIT MASTER

The fence needs some mendin’ and so does the roof, the vet needs to look at my hoss’s sore hoof.

If I move right along I can get it most done, before the shadows get long and I run out of sun.

I need to split kindling for the pit and the house, and set me a trap and catch that damn mouse.

Then good Lord willing I’ll take me a blow, and catch Paul Harvey on my old radio.

I’ll sit by the fire and sip a little gin, and rest these old bones so I can do it again.

Tomorrow I’ll make sausage if I possibly can, time sho gets away from a barbecue man.

~ Jim Early © Copyright October 2006 All Rights Reserved NCBS Pig Tales® July 2019 PAGE 16

SPONSORS OF NCBS NCBS Pig Tales® July 2019 PAGE 17

RECIPES FOR SUMMER FUN APPETIZERS: Roasted Shrimp Cocktail Jam’s Smokin Wings Ingredients for the shrimp:  2 pounds (12 to 15 count) shrimp  1 tablespoon good olive oil  1/2 teaspoon kosher salt  1/2 teaspoon freshly ground black pepper Ingredients for the sauce:  1/2 cup chili sauce (recommended: Heinz)  1/2 cup ketchup Ingredients:  3 tablespoons prepared horseradish  1 lb. chicken  Paprika  2 teaspoons freshly squeezed lemon juice  Wings  Garlic powder  1/2 teaspoon Worcestershire sauce  Onion salt  1/2 cup hot sauce  1/4 teaspoon  Pepper  1/2 stick butter hot sauce Directions: Directions: Preheat the oven to 400 degrees F. Peel and Season wings with onion salt, pepper, paprika and devein the shrimp, leaving the tails on. Place them garlic powder, making sure the wings are well coated. Melt butter over low flame. Pour in hot sauce (can on a sheet pan with the olive oil, salt, and pepper combine butter and hot sauce in a bowl and and spread them in 1 layer. Roast for 8 to10 microwave until butter is melted). Place wings in a pan minutes, just until pink and firm and cooked and bake in a 400° oven until brown. Remove wings through. Set aside to cool. For the sauce, combine from oven and coat them with hot sauce and butter the chili sauce, ketchup, horseradish, lemon juice, mixture. Place wings back into oven and let hot sauce Worcestershire sauce, and hot sauce. Serve as a mixture bake into wings, 15 minutes. Take wings out. dip with the shrimp. They’re crunchy and hot! Good! Recipe courtesy of Ina Garten - 2008, Barefoot Contessa Recipe by Jamilah Holden (Grady Family Recipes) Back to Basics, All Rights Reserved NCBS Pig Tales® July 2019 PAGE 18

COLONEL’S CUPBOARD

SOUPS, SALADS & SLAW:  1/3 cup White Sugar Jim Early’s Kitchen Sink Bean Soup  4 center cut slices of A. B. Vannoy Country Hams (West Jefferson, N.C.)

Directions: Soak beans in water over-night in a stock pot that will hold beans and water with room for the beans to cook without boiling over. Remove floaters – discard. Pour off water. Refill stock pot with fresh water. Cover beans with water - about 2 inches. Chop onions – med dice. Add onions to beans. Place beans and onions on stove over med. Heat. Add pimento, salt pork, chow chow, BBQ sauce and spices. Ingredients: Cook at bubbling boil for about 1 hr. Reduce heat  4 lbs. Harris Teeter Great Northern Beans to med-low and cook 1hr.  2 - 7oz. jars Harris Teeter sliced pimentos  2 baseball size onions Cook country ham in fry pan with a little water. Turn ham to cook on both sides evenly, about  1 - 12 oz pkg. Smithfield Salt pork slices three minutes each side. Allow water to cook off  1 - 16 oz. jar Hiatt’s Chow Chow (reg.) so ham will brown a bit. Trim ham of fat and cut  8 oz. Lexington Style BBQ Sauce (see sidebar) lean meat in bite size pieces. Add ham to soup  2 - Tsp Parsley flakes after soup is removed from cooking. Ladle soup into warm bowls, garnish with sliced Jalapeno  ½ Tsp Dill Weed Peppers and a dollop of sour cream and a few  ½ Tsp Celery Salt parsley sprigs,  ½ tsp Garlic Salt  1 pinch Dill Seed Serve with Jim Early’s Jalapeno Cornbread  1 tsp Cilantro leaves  ½ Tsp Black Pepper NCBS Pig Tales® July 2019 PAGE 19

COLONEL’S CUPBOARD

Delicious Potato Salad Cole Slaw Ingredients:  1 medium head cabbage, shredded  1 green pepper, shredded fine  1 small red pepper, shredded fine  1 medium onion, Ingredients: chopped fine  5 lbs. Russet potatoes  1 tsp. celery seed  1/2 c. sugar  1 cup Miracle Whip salad dressing  1/2 tsp. freshly  1 1/2 tsp.  4 boiled eggs, chopped ground black pepper dry mustard  1 Tbsp. yellow mustard  1/2 cup vinegar  1 tsp. salt  1 tsp. celery seed  1/2 cup vegetable oil  1 cup finely chopped celery Directions:  1/2 cup finely chopped onion In a large bowl, combine the shredded cabbage,  1 (10 oz.) jar sweet salad cubes, drained peppers and onion. Set aside. To make the salad  Salt to taste dressing, in a 1-quart stainless steel saucepan, combine the vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil over Directions: moderate heat, stirring to dissolve the sugar. Boil Wash and peel potatoes. Dice into cubes. Cook for 3 minutes. Pour hot dressing over cabbage until fork tender. Drain and allow to cool. Add the mixture and toss well. Let stand at room celery, onion pickles and salad dressing. Mix. Add temperature 30 to 60 minutes, tossing celery seeds and mustard. Blend well. Add eggs. occasionally. For best flavor, cover and refrigerate Mix just enough to blend eggs in salad. Eat and 2 days before serving. Can keep in the refrigerator enjoy this delicious, southern style potato salad! up to 10 days. Recipe by Evelyn Boomer Walls - (Grady Family Recipes) Recipe by Aunt Sadie - (Grady Family Recipes) NCBS Pig Tales® July 2019 PAGE 20

COLONEL’S CUPBOARD

BREADS: 5. Heat bacon pieces in fry pan (stir) for about 2/3 minutes to warm, do not cook. They are Jim Early’s Jalapeno Cornbread already cooked. Ingredients: 6. Add onion, cheese, bacon and Jalapenos to  2 (8.5) oz. muffin mixture. Turn and mix well. boxes of 7. Pour mixture into greased casserole dish, Jiffy Corn smooth out evenly to all sides. Do not cover. Muffin Mix Place in preheated oven.  2 eggs (Jumbo) 8. Cook for about 25 minutes @ 400 degrees.  2/3 cups Half & Check center with a tooth pick to see if it comes Half milk up moderately clean-no uncooked /undercooked  4 Tsp butter batter. If you need to cook more check in 2 chipped minute intervals. TCT should not take more than  1 tsp. water 27-29/30 minutes. Bread will brown around the  1 baseball size onion (diced) edges and have a nice golden color. This bread  1 ½ cups N. Y. Sharpe Cheddar cheese (diced) will not look like browned cornbread.  2 (2.5) oz packages Mario Real Bacon Pieces  6 Tsp. Mt. Olive diced Jalapeno peppers (drained) Corn Spoon Bread

Ingredients: Directions: 1. Preheat oven to 400 degs.  3/4 c. yellow cornmeal 2. Spray 10X10 deep casserole dish with Pam Original (sides and bottom)  1 tsp salt 3. Whisk muffin mix , eggs and milk in large  1 1/2 c. milk mixing bowl.  4 tsp. butter, cut into 4 pats 4. Sauté onions in frying pan over medium heat with water and butter for about 10 minutes  1 (17oz) can cream-style corn until onions are translucent, but not brown.  4 large eggs NCBS Pig Tales® July 2019 PAGE 21

COLONEL’S CUPBOARD

Directions: Directions: Into a medium mixing bowl, mix cornmeal and Pour the cans of salt. In a small saucepan, heat milk with butter tomatoes into a until bubbles appear around edge of milk and fairly large bowl. Save juice. Core butter melts. Whisk into cornmeal mixture. Stir in the tomatoes, corn. In a deep bowl, with an electric beater at hand crush, tear high speed, beat eggs until they thicken and are into thumb size pale yellow. Whisk into cornmeal mixture. Turn pieces. Place into a buttered 8x8x2-inch baking dish. Bake in a tomatoes and tomato juice in medium stock pot preheated 350 degree oven until firm to the touch over medium heat. Add spices to tomatoes and cook for about 45 minutes stirring occasionally. and golden brown, about 30 minutes. Do knife test for doneness. Serve at once with butter. Into a deep baking dish about 12” X 12” in size place a layer of bread torn into pieces thumb size. Cover bread with tomato mixture. Cover tomato mixture with a layer of sharp cheddar cheese. Repeat bread, tomato mixture, sharp cheddar VEGETABLES: cheese layers, repeat bread, tomato and finish with Jim Early’s Stewed Tomatoes the Colby-Monterey Jack cheese. Ingredients: If your tomato mixture and bread  1 – 13 oz. loaf French Bread are not working  2 – 28 oz. cans of whole peeled tomatoes out, use some of  1 - 12 oz. can of tomato juice the tomato juice to (hold in reserve) be sure all of the  1 – baseball sized onion bread is covered with liquid before  2 – 8 oz. bags shredded sharp cheddar cheese cooking.  2 – 8 oz. bags shredded Colby & Monterey Place in preheated Jack cheeses 350 degree oven and cook for approx. 10 minutes  ½ stick butter (salted) to melt cheese. Let cool before serving.  ½ tsp salt  ½ tsp black pepper  1 pinch spoon Dill Weed  1 pinch spoon Celery Salt  1 pinch spoon Cilantro Leaves  1 pinch spoon Poppy Seed  ½ tsp Parsley Flakes 630 S. Stratford Rd. ~ Winston-Salem, NC 27103  1 cup white sugar Ph: (336) 768-2221 ~ www.milnerfood.com

NCBS Pig Tales® July 2019 PAGE 22

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Aunt Sadie’s Collard Greens Fried Green Tomatoes Ingredients:  Green tomatoes  Eggs  Salt  Pepper  Bacon fat for frying  Bread crumbs  Water Ingredients: Directions:  1 lb. smoked beef  1 small green Slice green tomatoes very thin (they are best when  1 1/2 quart water pepper, chopped slightly tinged with pink). Dip in egg, which has  1 Tbsp. sugar  4 lb. fresh been slightly beaten with salt, pepper and a little collard greens  1 Tbsp. vegetable oil water, then in bread crumbs and fry in just enough  1 medium onion,  a little salt bacon fat or oil to cover bottom of pan. Cook chopped  black pepper until brown and crisp on both sides. Directions: (optional) Place meat in large saucepan. Add water. Cover pot and bring to boil. Reduce heat and simmer Twice Baked Sweet Potatoes until fork-tender. Pick greens and break off stems Ingredients: from leaves. Wash thoroughly. Cut or break leaves in small pieces. Add greens, onion, pepper, sugar,  8 medium sweet potatoes, scrubbed oil, salt and black pepper to pot. Cook until greens  4 tablespoons butter are done (about 40 minutes). Be careful not to use  Salt and pepper to taste too much salt.  1 cup diced celery Recipe by Aunt Sadie (Grady Family Recipes)  1/2 pound bacon, cooked crisp and crumbled Directions: Sweet potatoes are an old southern favorite. Enjoy this simple recipe with the backyard barbecued spareribs listed below as the sauce for the spareribs is not overly sweet and will not compete with the sweetness of the potatoes. Pierce potatoes with a fork, place on baking sheet and bake in a 350 degree oven for one hour or until soft. Remove and set aside to cool slightly. In NCBS Pig Tales® July 2019 PAGE 23

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MEATS: Grilled Poulet Rouge

Ingredients: small skillet sauté celery in one tablespoon butter  1 Poulet Rouge split in back, until tender (about 10 minutes) and set aside. spatchcock style 3.5 to 4 lbs When potatoes are cool enough to handle, cut off  4 cloves garlic coarsely chopped a 1/2 inch thick piece from one long side of each,  2 Tbsp fresh rosemary chopped scoop flesh out into bowl leaving a 1/4 inch thick  1 Tbsp fresh thyme chopped shell. Mash potato flesh with remaining three tablespoons butter, stir in celery, bacon, salt and  Zest of 1 lemon and juice pepper. Spoon mixture into potato skin; arrange in  1 Tbsp fresh parsley baking dish and bake at 350 degrees until heated  1 lemon sliced thick through (about 15 minutes). Potatoes may be  1 small sweet onion sliced thick prepared a day ahead; cover and refrigerate. Reheat in a 350 degree oven for 45 minutes.  kosher salt, ground pepper Recipe Courtesy of The National Pork Board  1 Tbsp olive oil

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Directions: Combine garlic, rosemary, thyme, lemon juice and zest, parsley, salt and pepper, and olive oil and chop in a blender or immersion blender. Spread mixture over both sides of chicken. Marinate chicken for two hours. Light coals for grill. Once grill is hot place chicken on rack over hot coals. Flip it after five minutes over coals. Place the lemon slices and onion slices on the rack away from coals so that they caramelize slowly. Removed when golden on both sides then reserve on a plate. Another three minutes place chicken away from coals and cook turning chicken every few minutes until fully cooked or internal temperature registers 165 degrees F. When done remove and place on tray. Let meat rest five minutes, then cut chicken and serve with lemon and onion slices and chimichurri sauce.

Sauce is a good commercial sauce and fairly easy to find. Baby BACK PORK RIBS I recommend spraying the ribs during the cooking The grill is very important in cooking your ribs. process every hour or so with apple juice. This Have the ribs approximately twelve inches from keeps the ribs moist. If you start basting the ribs the heat source. Cook them low and slow. The to early the sauce may burn on the ribs…be cooking temperature should be around 250 careful. Pay attention to the ribs while they are degrees for 3 to 3 ½ hours. Start cooking with the cooking. Your grill might cook them faster than bones face down. Cook mostly with the bone side another grill. down, but turn the ribs several times during the A good way to see if the ribs are ready is to pick cooking process. up the slab in the middle with tongs and shake it a To prepare the ribs it is advised to remove the little. If the ribs are done they should bend down- membrane on the bone side. Put the desired rub ward on each side of the tongs and be a little on the night before. Cover and keep in springy. If the ribs stay straight and firm they may refrigerator. This helps the rub to penetrate into need a bit more cooking. the meat. My rub of preference is brown sugar You do not want the ribs to “fall off the bone”. and Lowery's seasoning salt. I use 3 parts brown You want to be able to take a bite of the meat on sugar to one part seasoning salt.. the rib and the rest of the meat stay in place on The ribs only need to be basted during the last 30 the bone. minutes of cooking. You may have your own Practice, practice, practice and know your fire. basting sauce. There are several commercial sauces Bon appétit. that will work for you depending on if you desire By Jim Early sweet sauce or less sweet. Sweet Baby Ray’s BBQ NCBS Pig Tales® July 2019 PAGE 25

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Sushi Rice with Seasoned Rice Directions: Miso-Caramel Glazed Salmon Rinse rice several times with cold water in a colander until water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 1¼ cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes. Whisk vinegar, sugar, and remaining 1 tsp. salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use. Salmon and Assembly Directions: Whisk maple syrup, miso, tamari, vinegar, and ¼ tsp. red pepper flakes in a small bowl to combine. Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan Seasoned Rice Ingredients: occasionally to redistribute oil in skillet, until skin  1 cup short-grain sushi rice is very crisp and deep golden brown, 7 - 9  1 tsp. kosher salt, plus more minutes. Turn salmon and continue to cook just  2 Tbsp. unseasoned rice vinegar until very lightly browned on the flesh side (by this point it should be nearly cooked through),  1½ tsp. sugar about 2 minutes longer. Using a spatula to hold Salmon and Assembly Ingredients: fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat  2 Tbsp. pure maple syrup from skillet. (Return fish to skillet if needed before  2 Tbsp. red or white miso proceeding.) Reduce heat to low and add glaze;  2 Tbsp. tamari or soy sauce cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze  2 Tbsp. unseasoned rice vinegar and cook, basting occasionally, until glaze evenly  ¼ tsp. crushed red pepper flakes, coats fish, about 1 minute longer. plus more for serving Serve salmon on top of rice. Drizzle with any  1 Tbsp. extra-virgin olive oil leftover glaze. Top with scallions, sesame seeds,  2 5–6-oz. boneless salmon fillets and red pepper flakes. Serve with lime wedges  Kosher salt alongside for squeezing over.  3 scallions, sliced Recipe by Chris Morocco, Photo by Emma Fishman  1 Tbsp. toasted sesame seeds Food Styling by Susie Theodorou  Lime wedges (for serving) https://www.bonappetit.com/recipe/sushi-rice-with-miso- caramel-glazed-salmon Food Innovation Group: Bon Appétit and Epicurious © 2019 Condé Nast. All rights reserved. NCBS Pig Tales® July 2019 PAGE 26

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SAUCES: Basic Vinegar-Based Sauce Chef John Milner’s Ingredients: Black Berry BBQ Sauce  2 quarts White House vinegar  2 ounces crushed red pepper  2 tablespoons salt  1 tablespoons black pepper  1/2 cup sugar Directions: Mix all ingredients well. After basting pig, pour remaining sauce in small jars to serve with cooked pig. Yield: two quarts. Ingredients: Above is a basic recipe for vinegar-based barbecue  2 pts fresh black berries sauce that many use for cooking a whole hog.  1 small sweet onion, diced  2 medium sized garlic cloves, minced  3 Tbls unsalted butter Dried Cherry-Cabernet Reduction  1/4 cup blackberry preserves Ingredients:  1 Tbls ancho powder  4 cups Cabernet  1 tsp cumin red wine  1 Tbls smoked paprika  1 cup chicken  Pinch allspice stock  Pinch cinnamon  1/2 cup sugar  1 Tbls molasses  1 teaspoon  1/2 cup agave nectar black pepper  1 cup apple cider vinegar  3/4 cup dried cherries  Sea salt and fresh cracked black pepper to taste  1/4 cup balsamic vinegar  Corn starch mixture (2 tablespoons cornstarch - 4 tablespoons water) Directions: Directions: In a medium to small sauce pot sauté the aromatics in the butter until tender. Add the In a stainless sauce pan mix together wine, sugar, blackberries and remaining ingredients. Simmer chicken stock and pepper. Reduce by half. Add for about 20 minutes. Puree and strain through a cherries and balsamic vinegar and simmer 10 sieve till smooth. Baste as needed on poultry or minutes. Add corn starch mixture to set sauce to game. Dresses 4 birds (Great for Poulet Rouge) desired thickness. By Chef Thomas Young (deceased 2.21.12) NCBS Pig Tales® July 2019 PAGE 27

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DESSERTS: Raspberry Pudding Bars Pig Picking Cake Ingredients: Cake Ingredients:  1½ C. graham  One box of cracker crumbs yellow cake mix  6 Tbsp. butter,  ¾ C (cup) of melted cooking oil  2 Tbsp. granulated  4 eggs sugar  1 can of  1 package (8 oz.) Mandarin cream cheese, softened Orange sections  ½ C. powdered sugar  1 package (3.3 oz) instant Lemon Pudding Icing Ingredients:  1 C. milk  1 large container of Cool Whip  1 tsp. lemon zest  12 oz. fresh raspberries, save ⅓ C. for garnish  1 can of crushed pineapple Directions:  1 package of instant vanilla pudding 1. Line an 8x8 baking dish with parchment paper or foil. Set aside.  1 C (cup) of nuts (pecans), chopped 2. Combine graham cracker crumbs, butter and Cake Directions: sugar until well blended. 1. Blend cake mix, oil, and 4 eggs until moistened 3. Press into baking pan. Refrigerate while 2. Add Mandarin Oranges sections (using the preparing the filling. juice) 4. Combine cream cheese and powdered sugar 3. Mix well with an electric mixer until well blended. 4. Bake at 350°F in 3 layers for approximately 25- 5. Add dry pudding mix, milk, and lemon zest. 30 minutes, using a 9” pans 6. Beat 2 minutes or until well blended. 7. Layer raspberries on top of crust. Icing Directions: 8. Pour pudding mixture over raspberries; spread 1. Mix ingredients together gently to cover berries. 2. Frost cakes after allowing them to cool 9. Refrigerate at least 4 hours before serving. 10. Use edges of parchment paper or foil to lift bars from the pan. 11. Cut into squares and garnish By Mandy Bird https://mandysrecipeboxblog.com/raspberry-pudding- bars/ NCBS Pig Tales® July 2019 PAGE 28

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Peach Dumplings Homemade Peach Ice Cream

Ingredients:  6 cups whole milk  2 cans condensed sweetened milk  2 or 3 cups peaches, chopped into small pieces  1 or 2 bags crushed ice  1 box rock salt Directions: Combine ingredients in ice cream maker and cover. Layer crushed ice and rock salt around Ingredients: ingredient container. Let ice cream maker churn  5 cups sliced  1 cup pancake mix about 30 minutes or until ice cream reaches peaches  1/4 tsp. nutmeg desired thickness.  1 cup sugar  1/2 cup milk Recipe by Annie D. Parrott (Grady Family Recipes)  2 Tbsp. lemon juice  2 Tbsp. melted NCBS wishes to thank Board Member Steve Grady and  1/4 cup brown margarine his lovely wife Gerrie for sharing family recipes. sugar, packed  2 cup water Directions: Combine peaches, water, sugar and lemon juice in a large saucepan. Bring to a boil. Combine all remaining ingredients in a mixing bowl, stirring lightly Using a tablespoon, drop this mixture into hot peach mixture. Reduce heat. Cook, covered, 15 minutes, without lifting cover. Serve warm with cream or ice cream. Yield 6 to 8 servings. Recipe by Annie D. Parrott (Grady Family Recipes) NCBS Pig Tales® July 2019 PAGE 29

GOOD ADVICE

 Take into account that great love and great achievements involve great risk.  When you lose, don’t lose the lesson.  Follow the three R’s: Respect for self, respect for others, responsibility for all your actions.  Remember that not getting what you want is INSPIRATIONAL QUOTES sometimes a wonderful stroke of luck. “One day your life will flash before your eyes.  Don’t let a little dispute injure a Make sure it’s worth watching.” great friendship. - Author Unknown  When you realize you’ve made a mistake, take immediate steps to correct it. “Never waste a minute of your precious life by  Spend some time alone every day. squandering it thinking about people you don’t  Open your arms to change, but don’t let go like.” - Author Unknown of your values.  Remember that silence is sometimes the “Intellectual growth should commence at birth best answer. and cease only at death.” - Albert Einstein

Cycle of Success “Dream as if you’ll live forever, live as if you’ll die today.” - James Dean At age 4 success is… not peeing in your pants.

At age 12 success is… having friends. “Laugh as much as you breathe and love as long At age 16 success is… having a driver’s license. as you live.” - Author Unknown At age 20 success is… going all the way. At age 35 success is… having money. “Nobody can go back and start a new beginning, but anyone can start today and make a new At age 50 success is… having money. ending.” - Maria Robinson At age 60 success is… going all the way. At age 70 success is… having a driver’s license. “The most important things in life aren’t things.” At age 75 success is… having friends. - Anthony J. D’Angelo At age 80 success is… not peeing in your pants. “Only a life lived for others is a life worthwhile.”

- Albert Einstein NCBS Pig Tales® July 2019 PAGE 30

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New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C. 28406 NCBS Pig Tales® July 2019 PAGE 31

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 The mission of the North Carolina Barbecue www.ncbbqsociety.com to download application. Become a Society (NCBS) is to preserve North Carolina’s contributing correspondent and send us your articles, ideas, pictures barbecue history and culture and to secure North and recipes. Email correspondence is preferred. Carolina’s rightful place as the Barbecue Capital of We reserve the right to edit any article, ad, comment or recipe. the World. Our goal is to promote North Carolina as “the Cradle of ’Cue” and embrace all that is Contact NCBS good about barbecue worldwide. As we strive to 144 Sterling Point Court achieve these lofty goals we will be guided by the Winston-Salem, NC 27104 polar star that barbecue is all about good food, Phone: (336) 765-NCBS good friends and good times. Fax: (336) 765-9193 Email: [email protected] Website: www.ncbbqsociety.com ® Graphic Design and Web Presence Alex Polyachenko - Webmaster, Graphic Designer & Photographer Alan Nichols - Social Media Administrator Kimberly Early - NCBS Nurse & Photographer

Editor and Columnist Jim Early

All rights reserved, The North Carolina Contributing Correspondents Barbecue Society © 2019 Margo Knight Metzger Jim Morgan Jason Ingram Are you interested in Sean Wilson

becoming a business sponsor of NCBS? NCBS Officers

President………………………………...…………... Jim Early Visit www.ncbbqsociety.com, Vice President…………..……………....Debbie Bridges-Webb email us at [email protected] or call (336) 765-NCBS for more information. Secretary…………………………….……...... Mary E. Suhr Treasurer………………………..……………………Jim Early Asst. Treasurer…………………………….…..…Alan Nichols

NCBS wishes to give its membership a voice in NCBS Pig Tales®. The articles in this publication reflect the NCBS Board Members

views, opinions and preferences of the author of the article and do not necessarily reflect the views, Jim Early…………………………....……....…Winston-Salem, NC opinions and preferences of NCBS officers, board Clay White………………….…………………..…...Pinehurst, NC members or the staff of NCBS Pig Tales®. Steve Grady…………………………..…….…..….….Dudley, NC The recipes shared in this publication, unless they are excerpts from Jim Early’s books The Best Tar Heel Debbie Bridges-Webb……………………….…...……Shelby, NC Barbecue Manteo to Murphy, Jim Early’s Reflections: The Samuel Jones………………………….……..….……..Ayden, NC Memories and Recipes of a Southern Cook and Shining Times Donnie Boltz………………………………...…. Wilmington, NC the Adventures and Recipes of Sportsmen have not been Bobbie Wooten………………………….….....Charlottesville, VA kitchen tested by this publication. John Crossen………………….…………………...... Marshall, VA

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