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October 2012
Coastal NCBS BBQ Boot Camp
NCBS PIG TALES®
Give the ultimate Christmas, Valentine, Birthday, or simply “I Love You” Gift that
the recipient will long remember.
Fall Camp Great Success 2-5
Fall NCBS Boot Camp Photos 6-11
Colonel’s Cupboard 12
Friends of NCBS 13
Sponsors 14-16
Contact NCBS 17
Inside This Issue...
September 28th-29th, 2012
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®
Fall Camp Great Success
NCBS Pig Tales® October 2012 PAGE 2
The 4th Annual Coastal NCBS BBQ Boot Camp and NCBS Certified BBQ Judges Classes at Wilmington (Castle Hayne) September 28-29, 2012 was another success for the Society. The camp sold out a month in advance of the event. We had a max camp with 40 campers. This allows 30-40 things that have to be done for camp to be done well in advance of the event. And even though we have been doing this 3 times a year for 4 years it still takes a great deal of planning and work for weeks and weeks prior to the event to make it run smoothly. And it pays to have a plan “B” for every-thing.
Friday the 28th was a “nice day”, not overly bright , not overly hot and not too hu-mid for the beach. It was sorta like the Little Bear’s Porridge –just right. The staff arrived timely and The New Hanover County Law En-forcement Officers Association Lodge and Grounds quickly became a beehive of activity. It is akin to the fair moving into town: cookers arranged, Pepsi and Budweiser being delivered, ice being delivered (thank you camper Bobby Wooten), tubs iced, food offloaded and ar-ranged by meals, kitchen prepped, sound sys-tem installed inside and out, banners hung, registration set up, cookers meeting, staff meet-ing, kitchen crew meeting, tables and chairs for the hall arranged, 32 point last minute check, its 5pm--SHOW TIME.
While the campers regis-tered, the cook-ing crew fired charcoal for the evening meal. Once registered (5:30PM) the campers pro-ceeded to mix and mingle and start telling their stories about their BBQ adventures, sauces etc. As usual we had campers from all over the country. Despite the geographical differences, the campers quickly bonded and we had our class.
Dinner was our signature steak burgers custom ground (it’s a secret) by my friend and butcher Otis Rucker, ten-derly formed into ¾ pound beauties by Pit Master Bill Eason and cooked to perfection by Bill and Rick Hol-lowell. These gargantuan morsels were served on oversized buns with all the trimmings ac-companied by Hill’s Lexington BBQ (Winston Salem) baked beans and 7 different kinds of chips. We had Pepsi, sweet tea and enough Budweiser for the 82nd Airborne to have joined the party. Dessert was provided by Dewey’s Bakery of Winston Salem. Think death by chocolate. The troops had never seen so many yummy goodies.
Amidst groans of delight and labored
A beautiful day at Castle Hayne
Registration moved like a Rolex
Rick Hollowell with “the beauties”
walking, classes be-gan promptly at 6:30PM. Pit Master Steve Yountz of Smiley’s Lexington BBQ had an emer-gency and Pit Mas-ter Bill Eason and this writer provided Steve’s slot on the program and shared with the class secrets on prepping and cooking a pork shoulder Western/Lexington style and Bill who has won more than 128 state and na-tional BBQ contests gave the class some tips on competition cooking. This writer shared recipes for sides to go with cue: jala-peno cornbread, stewed tomatoes and collards. After a break, Pit Master Steve Grady owner of Grady’s BBQ in Dudley, NC, and one of the world’s best whole hog cookers, shared some tips on how to make a good Eastern NC vine-gar based sauce.
From 9PM to 10PM Certified BBQ Judges Bill Eason and this writer guided the attendees through the NCBS Judging Rules and Regulations and a Q& A session about the rules and regs. We adjourned at 10PM and a bunch of tired, happy and very full campers headed for their
NCBS Pig Tales® October 2012 PAGE 3
rooms.
Campers returned to camp at 7:15AM Sat-urday morning to the mouthwatering smells of A. B. Vannoy Country Ham from Jefferson, NC ex-pertly prepared by the experienced hands of Steve Medlin our Kitchen Chief of Staff. This food for Kings was served on Dewey’s big hot biscuits along with Dewey’s na-tionally famous Moravian Sugar Cake, OJ and steaming cups of our house blend coffee (another secret).
To warm up the attendees circuitry this writer provided a mini version of one of his Quality of Life Seminars: 14 Steps to Balance (THE SECRETS TO A GOOD LIFE) that he has produced and deliv-ered to lawyers, doctors, businessmen and women across the country for 20 years.
At 8:30 AM Chef Sam Allen instructed the class how to cook a beef brisket.
At 9:15AM Chef Valerie Mason taught the class how to prep, cook and make three exquisite sauces for Chicken, Guinea and Pheasant. Val-erie was assisted by 9 of
Fall NCBS Boot Camp Continued
Pit Master Bill Eason with shoulder
Pit Master Steve Grady shares secrets
Chef Sam Allen demos brisket
Chef Valarie Mason stirs the pot
NCBS Pig Tales® October 2012 PAGE 4
Fall NCBS Boot Camp Continued
her culinary students from Cape Fear commu-nity College culinary department all of whom were recipients of our NCBS Culinary Schol-arships for this school.
After break, Bill Eason taught the class how to cook pork ten-derloin with a pineap-ple/jelly sauce and whole Alaskan King Salmon with a Bourbon Sauce. We had the salmon (pit to plate) with slaw and cheese biscuits from Jimmy’s Seafood in Winston Salem, Steve mar-velous baby new potatoes with his butter dill sauce and sweet tea for lunch. Dessert was an array of delightful lemon treats from Dewey’s.
After lunch Bill Eason taught the class how to cook pork ribs and rubs and Beef Prime Rib.
At 2PM this writer shared his secrets how to make his nationally acclaimed Pimento Cheese and demoed a double
batch for the attendees. The class also learned how this writer makes his award winning ba-
nana pudding and World’s Best Brunswick Stew.
After another break, this writer and Bill Eason served the class some Boston Butt that Bill had prepared and sauces. The class ate the offering and judged it by the rules and regula-tions they had learned Friday night. Then each of the 40 students gave an oral critique of what they saw, tasted and why they graded their offering as they did. After Q & A and camp evaluations we adjourned for the after-noon.
At 6PM the Social Hour began with Pi-mento Cheese scoops, chips and other as-sorted goodies to go with icy cold Budweiser while the kitchen staff and culinary students setup the buffet.
Then it was party time. After invo-cation, the camp-ers, their guests, culinary students and VIP guests made their way to the buffet table for THE FEAST. Our buffet con-sisted of birds by Joyce Foods of Winston Salem; chicken with Pecan-Prune Mole, Guinea with Orange Gastrique, Pheas-ant with Chimichurri prepared by Chef Valerie Mason, Lexington Chopped BBQ from Smiley’s Lexington BBQ with Steve Yountz’s red dip, BBQ Pork ribs with Bill Eason’s spe-cial glaze, Beef brisket by Chef Sam Allen, to die for collards with pork belly by Milner’s American Southern Restaurant in Winston Sa-
Steve Medlin, Chief of Kitchen Staff
Jim Early shares his Pimento Cheese secrets
The Feast
NCBS Pig Tales® October 2012 PAGE 5
Fall NCBS Boot Camp Continued
lem, baked beans by Hill’s Lexington BBQ, Ger-rie Grady’s (Steve’s wife) pound the table potato salad, a carving station with succulent Prime Rib by Bill Eason, and the star of the buffet, a bar-becued Whole Pig by Pit Master Steve Grady. Once again, Steve produced what the good folks in Eastern NC call “a Pretty Pig”.
The des-sert table was laden with two of Hill’s Lex-ington BBQ Banana Pud-dings that each would feed an army. The puddings were sur-rounded by more of Dewey’s delicious sweet treats. Yummmmmmmmm.
After an hour of stomach stretching first, second and third helpings, the troops settled into a contented state and awaited graduation. For some, they were the first in their family to graduate BBQ.
When the ceremonies began the campers really got into it. There was applause, cheers, shouts as each camper received his/her Cooking School Diploma and Certified BBQ Judge Cer-tificate along with their Judge’s Hat. Pictures were made of each student. See 127 pictures on our Face book page on our NCBS website.
Then we handed out prizes by first to answer trivia questions about The South, draw-
ings etc. We had a fun time as we gave away many really, really nice Weber gifts from Causal Furniture World In Winston Salem, NC and Myrtle Beach, SC. We also had won-derful gifts from Budweiser the Of-ficial Beer of NCBS from our friend Bill Rhodes and sponsor R. A. Jeffreys Distribut-ing Co. of Wil-mington, NC., these included, lawn chairs, canopy chairs, Coleman Ice Chests and a host of “Bud” logo stuff. The grand prizes were a big A. B. Vannoy Country Ham hand-rubbed in sugar and salt and air cured in ham barns atop a mountain for 10+ months, and a Casual Furniture World Weber 22.5 inch cooking kettle.
This was not just a party. It was old friends and newly found friends gathering for an evening of fun, fellowship and great food. NCBS is about Good Food, Good Friends and GOOD TIMES!
I wish to thank all of our sponsors, staff, Pit Masters, Chefs, culinary students and of course the Fab Forty that made up the Coastal NCBS BBQ Boot Camp and NCBS Certified BBQ Judge Classes of 2012 for bringing sensa-tional attitudes, humor, a zest for life and a de-sire to learn how to COOK WITH NO FEAR. Collectively you all made this a memorable camp and all the hard work worthwhile. I cannot wait to next season.
Jim Early
Banana Pudding & Death by Chocolate
And the winner is...
Steve wins the Weber 22.5 Kettle
NCBS Pig Tales® October 2012 PAGE 6
Fall NCBS Boot Camp Photos
The Coastal NCBS Boot Camp Class of 2012 A lovely couple
“Tote that bar, shovel them coals” The “beauties”
Friday night Cookout & Mixer Jim & Bill instruct on Pork Shoulder
NCBS Pig Tales® October 2012 PAGE 7
Fall NCBS Boot Camp Photos
Pig on Steve’s favorite fuel
Million Dollar Smile
Deep in thought
Our Colors: Black, Red, and Silver
Bill gives tips on competition cooking
NCBS Pig Tales® October 2012 PAGE 8
Fall NCBS Boot Camp Photos
Jim shares Quality of Life seminar
Bill Eason’s daughter Kathy preps tenderloin Something good going on
Culinary students prep for Chef Mason Chef Allen holds Q&A session
Chef Sam Allen (r.) teaches brisket class
NCBS Pig Tales® October 2012 PAGE 9
Fall NCBS Boot Camp Photos
Yummmmmm
Little Red Pig Championship Cooking Team Bill preps Prime Rib, Kathy assists
Bill & Kathy share a moment Bill instructs class on Pork Ribs & Rubs
Our favorite
NCBS Pig Tales® October 2012 PAGE 10
Fall NCBS Boot Camp Photos
“Stay”
Clarence & Veronica Next Generation Camper
Chef Sam mops brisket Busy student
Jim shares his recipes
NCBS Pig Tales® October 2012 PAGE 11
Fall NCBS Boot Camp Photos
Couple enjoying their time at Camp
Linda Ormond graduates BBQ Two of the World’s Best
Jim awards student diploma Couple enjoying “The Party”
Val and Fan
NCBS Pig Tales® October 2012 PAGE 12
To make this soufflé “soufflé” over the rim of the dish, use a 1-quart soufflé dish and make a foil collar for it. For those less concerned about appearance, this dessert can be served from any 1½ quart serving bowl or may be put into individual small soufflé bowls. For best texture, serve the soufflé after 1½ hours of chilling. It may be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good.
½ C. lemon juice from 2-3 lemons, plus
2 ½ tsp. grated zest (grate before juicing)
1 ¼ oz. packet unflavored gelatin
1 C. whole milk
¾ C. sugar
large egg whites, plus 2 yolks, at room temperature
¼ tsp. cornstarch
¾ C. heavy cream
2 oz. chopped white chocolate
Place lemon juice in small nonreactive bowl; sprinkle gela-tin over. Set aside
Heat milk and ½ C. of the sugar in medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk together yolks, 2 Tbs. sugar, and cornstarch in medium bowl until pale yellow and thickened, 3-5 minutes. Whisking constantly, gradually add hot milk to yolks. Return milk and egg mixture to saucepan and cook, stirring constantly over medium-low heat until foam has dissipated to a thin layer and mixture thickens to consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes. Strain into medium bowl. Add 2 oz. of chopped white chocolate to warm custard; stir in lemon juice mixture and zest. Set bowl of custard in large bowl of ice water; stir occasionally to cool.
While custard mixture is chilling, in a bowl of standing mixer fitted with whisk attachment (or in large mixing bowl if using hand mixer), beat egg whites on medium speed until foamy, about 1 minute. Increase speed to medium-high; gradually add remaining 2 Tbs. of sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat. Remove bowl containing custard mixture from ice water bath; gently whisk in about 1/3 of egg
whites, then fold in remaining whites with large rubber spatula until almost no white streaks remain.
In same mixer bowl (washing not necessary), with mixer fitted with whisk attachment, beat cream on medium-high speed until soft peaks form when beater is lifted, 2-3 minutes. Fold cream into custard and egg white mixture until no white streaks remain. Pour into pre-pared soufflé dish or bowl. Chill until set but not stiff, about 1 ½ hours (can be refrigerated up to 6 hours, see note above); remove foil collar if using, and serve.
Recipe by Jim Early
Chilled Lemon Soufflé with White Chocolate
NCBS Pig Tales® October 2012 PAGE 14
Friends of NCBS
R. H. Barringer Distributing Co. Inc.
Winston Salem, NC R. A. Jeffreys Dist. Co. of Wilmington
Wilmington, NC
Budweiser of Asheville, Inc.
Asheville, NC
NCBS Pig Tales® October 2012 PAGE 15
Friends of NCBS
Triad Packaging
A.B. Vannoy Hams
To The Point, Inc.
Winston-Salem, NC
Dewey’s Bakery
Duplin Winery
Rose Hill, NC
Joyce Foods
Winston-Salem, NC
Triad Packaging
Pepsi-Cola Bottling Company
Winston-Salem, NC
Pepsi-Cola of Hickory
Hickory, NC
Pepsi Bottling Ventures
Wilmington, NC
NCBS Pig Tales® October 2012 PAGE 16
Friends of NCBS
Grady’s Barbecue
Dudley, NC
Skylight Inn
Ayden, NC
Milner’s American South-ern Cuisine & Cocktails
Big Oak Drive-In & BBQ - Salter Path, NC
Jimmy’s Seafood - Winston-Salem, NC Are you interested in becoming a business sponsor of NCBS?
Visit www.ncbbqsociety.com, email us at [email protected] or
call (336) 765-NCBS for more information
Trigger Agency Casual Furniture World
Bridges Barbecue Lodge
Shelby, NC Speedy Lohr’s BBQ of Arcadia
Arcadia, NC
Wilber’s Barbecue
Goldsboro, NC
Herb’s Pit Bar-B-Que
Murphy, NC
Richard’s Bar-B-Q
Salisbury, NC
Short Sugar’s Drive-In
Reidsville, NC
Residence Inn - Winston-Salem, NC
Hampton Inn Bermuda Run - Advance, NC
Mainstay Suites - Wilmington, NC
Honky Tonk Pig - Winston-Salem, NC
NCBS PIG TALES® October 2012 PAGE 17
Our Mission
The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Caro-lina’s barbecue history and culture and to secure North Carolina’s rightful place as the Barbecue Capital of the World. Our goal is to promote North Carolina as “the Cradle of ’Cue” and embrace all that is good about barbecue worldwide. As we strive to achieve these lofty goals we will be guided by the polar star that barbecue is all about good food, good friends and good times.
NCBS Pig Tales® is the official monthly publication of The North
Carolina Barbecue Society and is free to members. Dues start at $35.00 a year ($25.00 for seniors and students). Visit us at www.ncbbqsociety.com to download application.
Become a contributing correspondent and send us your articles, ideas, pictures and recipes. Email correspondence is preferred.
We reserve the right to edit any article, ad, comment or recipe.
Contact NCBS
144 Sterling Point Court
Winston-Salem, NC 27104
Phone: (336) 765-NCBS
Fax: (336) 765-9193
www.ncbbqsociety.com
Kayla Hall—Editor in Chief, Layout and Design
Steve McCulloch—Webmaster, Winnow Creative
Columnists
Jim Early
Contributing Correspondents
Margo Knight Metzger
Bill Eason
NCBS Photographer - Lloyd Aaron
Lloyd Aaron Photography
All rights reserved, The North Carolina Barbecue Society © 2009
NCBS Officers President…………………………………... Jim Early
Vice President……………………………..Bill Eason
Secretary………………………........Mary E. Lindsey
Treasurer……………………………………Jim Early
NCBS Board Members Jim Early…………………………Winston-Salem, NC
Bill Eason………………………………Marshville, NC
Mary E. Lindsey……………………...Gainesville, GA
Rick Hollowell……………………….Greensboro, NC
Steve Grady……………………………….Dudley, NC
Debbie Bridges-Webb……………………Shelby, NC
Are you interested in becoming a business sponsor of NCBS? Visit
www.ncbbqsociety.com,
email us at [email protected] or call
(336) 765-NCBS for more information
®
NCBS wishes to give its membership a voice in NCBS 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, opinions and prefer-ences of NCBS officers, board members or the staff of NCBS Pig Tales®.
The recipes shared in this publication, unless they are ex-cerpts from Jim Early’s books The Best Tar Heel Barbecue Manteo to Murphy, Jim Early’s Reflections: The Memories and Recipes of a Southern Cook and Shining Times the Adventures and Recipes of Sportsmen have not been kitchen tested by this publication.
