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Ncbs Celebrates Summer Time...Chillin' N' Grillin' 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.
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