NCBS PIG TALES® August 2019
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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
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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
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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
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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
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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. Mark etc… and how to make a basic marinade and showed the campers the fine art of butchering a marinate the cuts, before grilling them into a great whole hog Italian style. Most of the campers had offering that would please any guest. Chef never seen a dressed whole hog. Chef Grohman Grohman butchers all of his meats at his carefully carved the pig into the cuts most of us restaurant; beef, pork, bison, and wild game. Mark see only in packages at the supermarket. The continued his class with instruction on carving attendees were fascinated to see where their prime rib into rib-eye steaks or cooking the whole NCBS Pig Tales® August 2019 PAGE 9
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r o a s t . C h e f Seminar: 14 Steps to Grohman’s flash Balance, produced in grilled at 500 degrees 38 states over a period rib-eye steaks with of 10 years. Bordelaise Butter (he Next, we had a calls it Barney Butter) scrumptious lunch met with enthusiastic consisting of delicious, response from the hot, homemade yeast campers. Mark is a rolls, Kimberly Early’s stickler for freshness. made-from-scratch homemade chicken stew, fresh If it is fresher than garden salad with dressings, and homemade Meridian’s fare, it is probably still grazing, growing lemonade cake. on a farm nearby After lunch the attendees had time to mingle with or swimming in fellow attendees the ocean. Thanks and Pit Masters, Mark, great show! ask more questions At 12:00 noon, and just hangout. this writer shared From 1:35 PM to portions of his 1:55 PM Chef Clay Quality of Life White taught the
The Angel Family Foundation
Assisting The North Carolina Barbecue Society in its support of our disabled Warriors and 1st Responders. NCBS Pig Tales® August 2019 PAGE 10
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campers how to make his f e a t u r e d i n oh-so-good Eastern NC Southern Living whole hog vinegar based Magazine. In BBQ Sauce. addition the class We set up outside for this was shown his writer’s 2:00 PM class. “World’s Best” Minutes after starting the Brunswick Stew, class a storm hit. Clouds awesome Banana that had been merely Pudding, Baked overcast turn angry quickly. Lighting hit nearby, Red Delicious Apples with Makers Mark, Brown the bottom dropped out. Sugar and secrets, Jim’s Joe and other desserts and Since the campers were sitting side dishes. in metal lawn chairs and this writer was wired-up and using a metal table, we all scrambled for inside. Once safely inside, this writer taught the students how to make his nationally acclaimed Pimento Cheese, that was NCBS Pig Tales® August 2019 PAGE 11
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At this time we took a BREAK to set up for the BBQ judging classes, (most wanted a nap) since they had been eating almost continuously since 8:00 am. We try to provide a memorable weekend full of tasty treats and put the entire class in Weight Watchers in 18 hours. Our goal is to keep the camper’s belt-buckles at a 45 degree angle at all times. At 3:00 PM, we held a NCBS BBQ Judging Class. The class got to judge some Lexington tenderness and taste. The class did a really good style Barbecue and job with this task. attendees could give Then we took the nap their oral critique of break from 4 to 6 PM. the offerings if they At 6:00 PM the Drinking choose. The BBQ Lamp was lit and the was judged as to campers got to enjoy all a p p e a r a n c e , the beverages made by NCBS Pig Tales® August 2019 PAGE 12
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Budweiser, courtesy of my good buddy Chip Winston-Salem, another destination restaurant and Harpe and R.H. Barringer Distributing Co. Inc. of sponsor. NCBS is fortunate to have Clay produce Winston-Salem, NC. Then the kitchen staff the whole hog class at all of our BBQ Boot unveiled the most delectable buffet one could ever Camps. We are also fortunate to get to enjoy his imagine. We feasted on all of the meats we had
cooked for two days and nights plus a wide array class work. Chef Clay pulled hot, whole-hog of vegetables including pound-the-table collards pieces from his “Pretty Pig” and the campers from Milner’s American Southern Restaurant in thought they had found Nirvana. Well done Clay.
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® August 2019 PAGE 13
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other pictures show you why. Once again the Pit masters, Chefs and NCBS Kitchen staff did an outstanding job for the 2019 Mountain Camp. Amidst the smiles and groans of delight, many of the campers returned for seconds. It was quite a party - GOOD FOOD, GOOD FRIENDS, Our Saturday evening meal is called “THE Feast”
for a reason. The meal pictured above and the & GOOD TIMES!
3096 Arrington Bridge Rd. Dudley, NC 28333 (919) 735-7243 NCBS Pig Tales® August 2019 PAGE 14
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After the meal, we had the award ceremony and gave cooking school diplomas and NCBS Certified Judge Certificates and Judge Hats to the campers, Warriors and 1st Responders. Then we had prizes for all of the campers, again courtesy of R.H. B a r r i n g e r Distributing Co. Inc., one of our supporting sponsors and A.B. Vannoy Country Hams, another one of our great sponsors. Thanks guys!!! About 9 PM we concluded one of the best camps we have produced to date. We came together, shared and learned more about this passion we call BBQ at the place where it all began, North NCBS Pig Tales® August 2019 PAGE 15
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Carolina, the “Cradle of ‘Cue.” Our camps are a destination event for the campers, smiles for the Warriors and 1st Responders, a ton of work for the staff and a lot of FUN for A L L W H O ATTEND. And to all who had a hand in making this another successful NCBS BBQ Boot Camp, I offer my heartfelt THANKS and wish GOD’S richest blessing upon you. ~ Jim Early BEST WISHES FROM THE NCBS STAFF
NCBS MOUNTAIN BBQ BOOT CAMP JULY 19 & 20, 2019 NCBS Pig Tales® August 2019 PAGE 18
MOUNTAINCOLONEL’S NCBS BBQ CUPBOARDBOOT CAMP GALLERY
To The Point, Inc. Official provider of all embroidered goods for the North Carolina BBQ Society.
130 Stratford Ct Ste E, Winston Salem, NC 27103 (336) 725-5303 NCBS Pig Tales® August 2019 PAGE 19
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MOUNTAIN NCBS BBQ BOOT CAMP GALLERY NCBS Pig Tales® August 2019 PAGE 21
MOUNTAIN NCBS BBQ BOOT CAMP GALLERY
630 S. Stratford Rd. ~ Winston-Salem, NC 27103 Ph: (336) 768-2221 ~ www.milnerfood.com NCBS Pig Tales® August 2019 PAGE 22
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MOUNTAIN NCBS BBQ BOOT CAMP GALLERY
New Hanover County Law Enforcement Officers Association NHCLEOA P.O. Box 7501 Wilmington, N.C. 28406 NCBS Pig Tales® August 2019 PAGE 24
MOUNTAIN NCBS BBQ BOOT CAMP GALLERY NCBS Pig Tales® August 2019 PAGE 25
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MOUNTAIN NCBS BBQ BOOT CAMP GALLERY NCBS Pig Tales® August 2019 PAGE 27
MOUNTAIN NCBS BBQ BOOT CAMP GALLERY NCBS Pig Tales® August 2019 PAGE 28
MOUNTAIN NCBS BBQ BOOT CAMP GALLERY NCBS Pig Tales® August 2019 PAGE 29
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THOUGHTS FOR THE DAY
The following are some of my thoughts that I have penned. I hope you will find one or more useful.
God gives every bird its food but does not throw it into the nest. You must meet fate halfway. Good things happen in our lives when we take action to make them happen. INSPIRATIONAL QUOTES
You must visualize success before you can taste it. Each day appropriately touch at least one person. We love that human touch – holding hands, a Fine wine is better served un-bottled and exposed warm hug or just a friendly pat on the back. to fresh air, so is anger. – Prayer for America
Do not demand perfection rather seek excellence. Waste not fresh tears over old griefs. – Euripides Pursuit of excellence permits failure, encourages Hope, purpose and determination are not merely risk taking and passion. mental states. They have electrochemical connections that effect the immune system. Making a living is not the same as making a life. – Norman Cousin
Life sometimes gives you a second chance. Make If you don’t get angry at people who deserve the most of it. your anger, you will get angry at those who don’t deserve your anger including yourself. Don’t spend your time paying lip service to – Michael Levine negative and self defeating statements. They will become a self-fulfilling prophecy. Gratitude is not only the greatest of all virtues, but the parent of all others. Own your mess and clean it up. Others already – Marcus Tullius Cicero have their share. Often the way we see a problem, is the problem. – Michael Levine Let the level of your honor be greater than that among thieves. Worry does not empty tomorrow of its sorrow, it empties today of its strength. – Corrie Ten Boom Spend your time, money and energy helping others, God will see to your needs. Life is what’s happening while we’re busy making other plans. – John Lennon So live your life that when you pass it will have There is something magical that happens to the mattered that you came this way. human spirit – a sense of calm that comes over you when you cease needing all the attention ~ Jim Early towards yourself and instead allow others to have the glory. – Richard Carlson NCBS Pig Tales® August 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 Clay White - Social Media Administrator Rick Hollowell - Social Media Administrator Kimberly Early - NCBS Nurse & Photographer
Editor and Columnist All rights reserved, The North Carolina Jim Early Barbecue Society © 2019 Contributing Correspondents Margo Knight Metzger Are you interested in Jim Morgan becoming a business Jason Ingram Sean Wilson sponsor of NCBS?
Visit www.ncbbqsociety.com, NCBS Officers email us at [email protected] or President………………………………...…………... Jim Early call (336) 765-NCBS for more information. Vice President…………..……………....Debbie Bridges-Webb Secretary…………………………….……...... Mary E. Suhr Treasurer………………………..……………………Jim Early NCBS wishes to give its membership a voice in NCBS Asst. Treasurer…………………………….…..…Alan Nichols Pig Tales®. The articles in this publication reflect the views, opinions and preferences of the author of the article and do not necessarily reflect the views, NCBS Board Members opinions and preferences of NCBS officers, board members or the staff of NCBS Pig Tales®. Jim Early…………………………....……....…Winston-Salem, NC The recipes shared in this publication, unless they are Clay White………………….…………………..…...Pinehurst, NC excerpts from Jim Early’s books The Best Tar Heel Steve Grady…………………………..….….…..….….Dudley, NC Barbecue Manteo to Murphy, Jim Early’s Reflections: The Debbie Bridges-Webb………………….…….…...……Shelby, NC Memories and Recipes of a Southern Cook and Shining Times Samuel Jones…………………………..……..….……..Ayden, NC the Adventures and Recipes of Sportsmen have not been Donnie Boltz…………………….…………...…. Wilmington, NC kitchen tested by this publication. Bobbie Wooten……………………….….….....Charlottesville, VA
R. H. Barringer Distributing Co. Inc. Winston-Salem, NC