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11Th ANNUAL MOUNTAIN NCBS BOOT CAMP NCBS PIG TALES® August 2019 ® ® 11th ANNUAL MOUNTAIN NCBS BOOT CAMP Inside This Issue... Give a NCBS Membership, BBQ CAMP SPONSORS OF NCBS 2 & BBQ Judging Classes as a Christmas, 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP 3 - 15 Valentine, Birthday, or simply “I Love You” CENTERFOLD 16 - 17 MOUNTAIN NCBS BBQ BOOT CAMP GALLERY Gift that the recipient will long remember. 18 - 29 VIPER'S VAPORS & MISS CAROLINE'S SECRETS 30 NCBS Pig Tales® August 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® August 2019 PAGE 3 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP The weather forecast for our camp weekend was Mountain Smoker. All are shared with NCBS by possible afternoon showers Friday. Well one could their respective manufacturers! make that forecast for our mountains every day While we got during the summer months and be right most of everything in the time. We did not have showers Friday. We had readiness for a beautiful day and the evening was pleasant as our campers, well. It is really nice to have high seventies and the staff low eighties when the rest of the state is made pizzas experiencing mid-90’s that feel like triple digits. and had Our NCBS lunch before staff arrived at the campers, the appointed Warriors and time and we 1st Respond- began setting ers arrived and had check-in on time at 2:00 PM. up camp. We After our campers were registered, at 2:30 PM this have had the writer shared a bit of history of NCBS, who we same staff now are, how we started and what we do. We then had for the last six a class on NCBS Rules and Regulations so all of camps and they are the greatest bunch of guys and our campers could understand why ours differ gals with whom one could ever wish to work: from other BBQ entities. Bryan Mosher of Holly Springs, Rick Hollowell of Greensboro, Alan Nichols of Belews Creek, Chef Clay White of Pinehurst, Donnie Brown of South Port, David Shepherd of Charlotte and Alex Polyachenko of Winston-Salem. Rick Hollowell has helped run all of our BBQ Boot Camps since 2006. Bryan Mosher is Chief-of-Staff for the kitchen. Alan has been an instructor at 15+ camps and can cook anything asked of him. We also had my wife Kimberly Early helping as camp registrar, camp nurse and Bryan’s assistant in the kitchen. Then The First Lady of Lexington Style BBQ, Kimberly has been our camp nurse for 29 of our Debbie Bridges-Webb, owner of Red Bridges 31 camps to date, as well as helping me prep and BBQ Lodge of Shelby, NC, buy for the camps and load and drive one of the shared some of her family NCBS vehicles. By the way, did I mention my BBQ secrets and tips on good left and right arms? how to run a successful At the 2016 NCBS Mountain BBQ Boot Camp BBQ business. our new, enclosed, tandem-axle trailer made its Next, Pit Master Alan debut. In 2017 our new equipment included a Nichols showed his Backwoods Smoker (G2 Competitor Model) with impressive skills and taught a BBQ Guru Temperature Control Kit and an the attendees how to prep extra large Big Green Egg. We also have a new and cook Boston Butts. supply of Weber 22.5 kettles and a Smoky NCBS Pig Tales® August 2019 PAGE 4 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP At 4:15 PM we had a Beauties” with this short break. Alan writer’s Cowboy Brown returned to the stage Sauce and sautéed at 4:25 PM and onions. Add Team wowed the campers NCBS (secret recipe) with another class. yummy baked beans, This one was how to several flavors of potato chips and homemade prep and cook pork Apple Cobbler and Vanilla Bean ice cream and ribs and beef brisket. you have a PARTY! When it comes to The cookout was cooking award-winning pork ribs and beef brisket, c o m p l e t e d b y Alan has few, if any peers. b e v e r a g e s f r o m Budweiser, (Budweiser Freedom Reserve, Michelob Ultra and Bud Light). Our own Debbie Bridges-Webb graciously served wines from Pernod-Ricard USA (Kenwood Vineyards), Coca-Cola and of course, sweet tea. From 5:30 PM to 7 PM, we had our quickly approaching, world famous MIXER & COOK OUT. We feasted on 3/4 pound medium to medium rare steak burgers specially prepared and ground by my good friend, Otis Rucker, butcher extraordinaire. “The Beauties” as we call them, were prepared by Bryan Mosher and Team NCBS’s kitchen staff. From 6:30 PM to 7:15 PM this writer taught the They were cooked to class how to make really good BBQ side dishes, perfection by Pit including collard greens, stewed tomatoes, Master Alan Nichols jalapeno cornbread and others. and Team NCBS. The burgers were inversely cooked in the Backwoods Cooker and then given a quick char at 500 degrees on the Big Green Egg. Campers got to custom build their own gargantuan burgers or c o m p l i m e n t “ T h e NCBS Pig Tales® August 2019 PAGE 5 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP From 7:15 to 8:15 PM we had one of my favorite parts of the Camp, Time with The Pit Masters. During this h o u r , t h e attendees ask any questions they wish to the Pit Masters about grills, grilling, cooking methods, judging meats, types of cooking fuels, competition This year we were told they were not encountering cooking, etc... a bear problem. Last year we were told that all A little after 8:30 PM we called it a day and the cookers needed to be put back on the enclosed attendees, with heads full of newly acquired trailer each night to avoid problems with the black knowledge and stomachs full of good food, bears in the area. Not wanting to lose thousands trundled off to their wee beds. It was a beautiful of dollars in cookers, we did as suggested. This day in every sense of the word. The weather was year just to be on the safe side, we did it anyway. stupendous, the attendees were attentive and the The weatherman had call for a chance of rain instructors did a masterful job. Saturday. Saturday morning was beautiful. 2000 East Dixon Blvd Shelby NC 28152 704-482-8567 www.bridgesbbq.com NCBS Pig Tales® August 2019 PAGE 6 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP Saturday morning at 7:30 AM, all of the campers gathered to watch Chef/Pit Master Clay White place a perfectly prepped 139 pound pig on the From 8:00 AM to 8:30 AM the campers feasted pit. Chef Clay had started his fire about 6 AM and on our scrumptious A.B. Vannoy Country Ham had a goodly amount of hickory and oak hot coals biscuit breakfast with red-eye gravy. Breakfast also ready when the campers arrived. Many, if not included this writer’s “killer” country sausage milk most, of the campers had never seen a whole hog gravy on homemade buttermilk biscuits, fresh cooked in this fashion. After photo-opts with the fruit, steaming cups of special house-blend coffee, pig and Clay, the campers meandered to the Sugar orange juice and warm, mouth-watering coffee Mountain Resort dining room for breakfast. cakes. YUMMY! NCBS Pig Tales® August 2019 PAGE 7 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP From 8:30 to 9:15 Thursday before this class on Saturday morning. AM, Chef Clay Mark taught the White taught the class how to clean, class how to prep gut, and filet the and cook great fish as only an chicken on the grill experienced Chef and make his version might do. Then of a scrumptious Mark taught the Alabama white sauce class the proper to go with it technique to grill a Next, Chef Mark Grohman, owner and Chef of fish such as the Meridian Restaurant in Winston-Salem brought grouper. Just when WOWS from the class when he pulled a freshly you think it could not get any better than the caught 23.78 lb. aroma of this great fish on NC Grouper from the grill, Mark taught the his ice chest. When class how to make his I say freshly Lemon Beurre Blanc caught, this fish sauce to crown this dish. was swimming off It was fabulous! Finger the NC Coast on licking good x10. NCBS Pig Tales® August 2019 PAGE 8 11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP favorite cuts came from on a hog and why some parts of the hog work less and are more tender than others. At 11:00 AM, Chef Grohman conducted a class on cutting the lesser expensive cuts of beef like At 10:00 AM, Mark rolled out his whole hog teres major, butchering class. Mark has done this class for us hanger, flat iron for a number of years and it is always a hit.
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