November 2013 - The North Carolina Barbecue Society

November 2013
NCBS PIG TALES®
®
®
Some of the Best...
...From NCBS!
Inside This Issue...
Mary’s Jack-O-Lanterns / Holiday SOS
Give a NCBS Membership, BBQ CAMP,
and BBQ Judging Class as a Christmas,
Valentine, Birthday, or simply “I Love You”
Gift that the recipient will long remember.
The Three Little Tiger Piglets
Colonel’s Cupboard
2-3
4
5 - 10
That For Which I Am Thankful
11
Viper’s Vapors / Miss Caroline's Secrets
12
Friends of NCBS
13 - 16
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NCBS Pig Tales® November 2013
PAGE 2
MARY’S JACK-O-LANTERNS & BRANDIED PUMPKIN DIP
My children loved Halloween, especially my two
girls. Carving the pumpkin for their jack-o’-lantern was my
treat along with accompanying them in the background as
they went about the neighborhood playing trick-or-treat.
Each year the carvings became more and more complex.
When my younger daughter reached middle school age she
no longer wanted to go trick-or-treating, but she still
wanted me to sculpt her a pumpkin. By this time in her life
the pumpkins required three to four hours per creation. I
don’t begrudge a minute of this time together.
This recipe brings back wonderful memories for
me of my children’s wonderment, real pumpkin jack-o’lanterns and the excitement and squeals that accompanied
trick-or-treat with my girls.
Mix can of pumpkin with condensed milk and beaten
eggs. Place mixture in uncovered casserole dish. Preheat
oven to 425 degrees then reduce to 350 degrees. Place
pumpkin mixture in oven at 350 degrees for 1 ¼ hours or
until you can pull a clean knife blade. Let pumpkin cool to
room temperature.
Grate white cheddar cheese in food processor. Remove
grated cheese from food processor and insert chopping
blade. Replace grated cheese in food processor and add
cream cheese in teaspoon-sized pinches. Add sour cream,
marshmallow cream and blend in food processor checking
every 15 seconds until you achieve a smooth creamy dip
consistency (about 30-45 seconds) that will hold on a thin
cookie or wafer. Place raisins and water in sauce pan. Heat
over medium heat until raisins plump. Drain raisins.
Medium-coarse chop raisins (until they are almost the size
of a whole raisin). Pour Brandy over raisins.
One of Mary’s Jack-O-Lantern
Brandied Pumpkin & Hazelnut Dip
One 30 ounce can Libby’s brand Easy Pumpkin Pie Mix
2/3 cup condensed milk
3 large eggs (beaten)
8 ounces sharp white cheddar cheese
4 ounces cream cheese
4 heaping teaspoons sour cream
½ cup marshmallow cream
1 cup white raisins (golden)
1 cup water
½ cup hazelnuts
1 teaspoon sea salt
½ ounce Jacques Cardin Napoleon Brandy
Toast nuts with sea salt over medium heat in mediumsized frying pan for about 3 minutes turning often until
nuts are lightly browned. Remove nuts with slotted spoon.
To the cheese blend add 15 ounces of the pumpkin
mixture and blend. Remove mixture to large mixing bowl.
Fold raisins and nuts into cheese mixture with rubber
spatula. Total preparation time is approximately 1 ½ hours
including cooling the pumpkin mixture.
Makes 4 cups. Serve on cinnamon graham crackers.
Pumpkin, Brandied Raisin and Hazelnut Dip is an excerpt
from pages 98-99 of Jim Early's Reflections, The Memories and
Recipes of a Southern Cook by Jim Early © 2005
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NCBS Pig Tales® November 2013
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HOLIDAY SOS
Thanksgiving is and has always been one of my favorite
holidays. I am a foodie and I enjoy cooking for my family
and seeing them enjoy the offerings. I enjoy the fellowship
at the table, the stories, the laughter, the hugs, the warmth.
I enjoy the weather. It is
usually like the Little Bears ‘s
porridge – not too hot and not
too cold. For me it is a
heartwarming time of family,
great food, and GOOD
TIMES!
I do not want to rain on
anybody’s Thanksgiving Day
parade, but in response to
recent studies, I felt a need to
write this piece. As we are on
the cusp of another Holiday
Season each of us should not
only drink responsibly, but eat
responsibly as well. These are
traits we need to practice year round and teach them to our
children. We need to lead by example. Children (after
about age 2) do pay attention. None of us want to be a
stumbling block in the path of any child by our life styles.
All of us have heard the saying “He or she eats like a
pig” referring to a person who is overweight or obese. The
truth of the matter is, we (myself included) need to eat more
like the pig. A pig will not over-eat regardless of how
tempting the food or how much food is placed in front of
the pig. We humans (especially in the U. S.) must have
missed this class.
health crisis. If the rate of obesity and overweight
continues at this pace, by 2015, 75% of adults and nearly
24% of U. S. children and adolescents will be overweight
or obese.”
Two (2) out of every
three (3) U. S, adults were
overweight or obese in
2003/2004. States in the
Southeast have higher
prevalence of obesity than
states on the West Coast, the
Midwest and the Northeast.
May A. Beydoun coauthor of the study and a
post-doctoral fellow in the
JHBS Dept. of International
Health says “Obesity is likely
to continue to increase, and
if nothing is done, it will
soon become the leading
preventable cause of death in
the United States.”
So join me as we approach SOS (Season Of Stuffing)
and practice eating a smaller portion of the amount you
might usually eat. Let the turkey be the only stuffed one
at the table. Less can be more. EAT AND DRINK
RESPONSIBLY. LIVE LONGER . WE AT NCBS
CARE ABOUT YOU AND WANT YOU AROUND.
A July 2007 publication by John Hopkins Bloomberg
School of Public Health (JHBS) noted obesity rates
continue to climb in the U. S.
The U.S. obesity prevalence increased from 13% to 32%
between 1960s and 2004. Youfa Wang,MD, PhD, lead
author of the study by JHBS stated “Obesity is a public
From our house to your house HAVE A HAPPY THANKSGIVING!
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NCBS Pig Tales® November 2013
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THE THREE LITTLE TIGER PIGLETS
In 2008 three tiger cubs were born at a zoo in
Dnipropetrovsk Ukraine. Unfortunately for the babies “mom”
apparently had lost that loving feeling due to her years behind
bars (some trumped up charge that on appellant review was
proven unfounded by DNA). Alas mom’ s reprieve came too
late for the cubs, mom wanted nothing to do with three whiney
babies pulling on her.
Enter kind hearted zoo keeper(s).
The cubs benefactors took the cubs to a
local farm and placed them with a sow
(female pig) that had just given birth to
a litter of piglets. The sow despite
already having a dozen mouths to feed
welcomed the three little cubs (does this
story sound familiar) into her family.
See the story by Dara Brown on
MSNBC.com along with video.
This same “mother’s love knows no
bounds story” recently took place in
China. A tigress at the Xiangjiang Safari
Park in Guangdong is alleged to have
abandoned her three new born cubs.
Again ,a sow ( with a litter of new born
piglets about the same size as the cubs )
allowed the cubs to suckle her like her
own brood. See YouTube-Pig Adopts
Tiger Cubs for video. You can Google
“sow and tiger cubs” and see a ton of
pics and stories (mostly the same )
regarding this event.
The flip flop of this story occurred at a zoo in Thailand in
2007 (the year of the pig). Sai Mai, a Royal Bengal tigress born
in captivity and raised by a sow for the first four (4) months of
her life took on the job of raising five (5) newborn piglets.
Only a door or so away from the tigress’s digs a sow was raising
tiger cubs. What a coincidence! This lion lays down with the
lamb show is the brainchild of Sriracha Zoo outside of
Bangkok. From what I read the zoo is experimenting with
teaching domestic animals such as the pig and wild animals
such as the tiger to live in harmony. Righhhhht. Do you think
ticket sales has anything to do with this? Nah. What I have not
read is where these new found friends are supposed to hang out
after they reach adulthood. I know a wild tiger in India would
love for a recently released zoo tiger to bring a pig friend over for
drinks. For more about the zoo’s tiger /pig guess who's coming
to dinner plan visit www.animalliberationfront.com.
I was curious about how the mother pig and the mother tiger
felt about the zoo’s version of the TV show The Nanny or Wife
Swap, so I managed to get the cell phone numbers of the two
mothers and rang them up.
Sai Mai purred that this was her first
time in the maternity ward and that she
was blown away to learn that she had
five(5) robust white albino ”cubs “ and
not the three tiny kittens shown on the
ultrasound. She shared she was doing
well in therapy and had taken steps to
insure that this would never happen to
her again. The “cubs” have enormous
appetites she confided. She said she knew
tigers ate a lot, but these five ”cubs” eat
like pigs. Questions about her mate were
met with under the breath mutterings.
She opined “Tony” (named for the one
on the cereal box) seemed quite pleased
with himself and went about the zoo
singing the praises of Viagra. She , on the
other hand , wanted him to do something
that I think is anatomically impossible.
Sai Mai’s porcine counterpart (her
friends call her “Flo”) in that big from the
belly voice of hers grunted that the three
additional offspring (all male cubs) were
not as pretty as her piglets, but she
would love them and they had a place at
her table. She said that presently the only thing she asked of the
zoo was that SOMEBODY do something about those young’uns
nails. Flo shared she named the two smaller of the cubs
Romulus and Remus from a story she had read, and that the big
burly cub was called “Bubba” because he was always talk’n bout
ribs ‘n barbecue and such. Flo allowed as how she would go
along with this piglet/cub thing for a while because (in her words)
” Romi and Remy ain’t no trouble, but I keep an eye on that
“Bubba”, and if he ever looks at me like I’m a chocolate nut
sundae or calls me “pork chop” – I’m outta here”.
By Jim Early
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NCBS Pig Tales® November 2013
Rosemary Roasted Turkey
1 14-16# Turkey
1# room temperature butter
1Tbl Kosher Salt
1 tsp. white pepper
2 Tbl minced fresh Rosemary
PAGE 5
To Roast the Bird
Set oven rack at lowest level and preheat the oven to 350 degrees.
Roast turkey for around 2 hours basting every 20 minutes.
If roasting pan is dry, add a little water.
If Bird is browning too quickly, cover with foil.
Mix butter, salt, pepper &
rosemary together to make
rosemary compound butter.
Remove giblet bag from turkey and reserve for gravy.
Carefully separate skin from turkey starting from the rear of
the turkey using your fingers. Be careful not to tear the skin.
Slide compound butter underneath the skin and
gently massage it to spread across breast.
Roast until thermometer inserted in the thickest part of the thigh
reads 165 degrees - around 2 hrs.
Let bird rest for 30 minutes.
Remove stuffing and slice bird - Enjoy!
Apple-Fennel Stuffing
Sauté 3/4 cups diced onion, 1 cup diced celery, 1 diced apple
and 1 bulb of Fresh Fennel in 1/2 # unsalted butter.
add 2# dried cubed bread. (cube and leave on counter over
night).
Add 1 tsp salt, 1 tsp pepper, 1/2 ounce poultry seasoning and
11/4 cups turkey or chicken stock.
Make sure bread is completely moist.
Fill cavity of bird with the stuffing and season Turkey
liberally with salt and pepper.
Many thanks to my friend, Mark Grohman, Chef/Owner of
Meridian Restaurant, Winston-Salem, NC for sharing one of his
personal holiday favorites with our readers.
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NCBS Pig Tales® November 2013
PAGE 6
COLONEL’S CUPBOARD Cont.
My friend Chef John
Milner, of Milner’s
American Southern
Restaurant in Winston
Salem, NC wa s
gracious and shared a
recipe he developed
for cooking the family
Christmas turkey last
year low and slow.
The bird turned out to
be John’s best turkey
ever so I am sharing it
again with our members. Enjoy!
Method
1. Mix all ingredients for the brine and submerge the bird
into the brine. I like to use a large bucket or deep
roasting pan and put in the refrigerator.
2. Let the bird brine for a minimum of 12 hours but 24is
ideal. Note: If the bird is not submerged rotate in the
brine halfway through the brining process.
3. On Thanksgiving Eve...pull the bird out of the brine
(discard the brining liquid and aromatics)
4. Before you go to bed (11pm is ideal for the turkey to be
ready by noon on Thanksgiving day) prepare the bird for
the oven…
————————————————————--
One of the Best Turkey Recipe EVER
1 each 18 pound (or so) fresh turkey, use free range if
possible. I like to use Ashley Farms. Remove neck and
gizzards and reserve for gravy.
For the turkey
1 each onion sliced
4 each carrots chopped
4 each celery ribs chopped
6 each garlic cloves
4 tbs. canola oil
For the brine
2 gallon warm water
6 cups water, chicken stock, or turkey stock
1 pound brown sugar
2 cups kosher salt
10 each allspice berries
5 each bay leaves
1 Tbs. paprika
10
each.
peppercorns
Black
2 each rosemary sprigs
2 each thyme sprigs
1 each sliced yellow onion
4 each chopped ribs of celery
1 each sliced fennel bulb
Method
1. Preheat the oven to 325 degrees
2. In a Turkey roaster with rack cut the vegetables in the
base of the pan
3. Place the bird on the rack and rub the oil all over the
bird
4. Add the liquid to the roasting pan
5. Place the uncovered turkey on the lowest rack and cook
at 325 degrees for one hour to start the cooking process
6. Very Important! Reduce the oven heat to 200 degrees
and roast while you are sleeping for the remaining 10
hours or so
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NCBS Pig Tales® November 2013
PAGE 7
COLONEL’S CUPBOARD Cont.
7. The next morning when you get up using a digital
thermometer check the turkeys progress. The
desired temperature for a done turkey is 165
degrees. An 18 pound turkey at that temperature
should take 12 hours give or take. When the
turkey reaches the desired doneness remove from
the oven and allow to rest for 45 minutes lightly
covered with foil. The beauty of cooking at a low
temperature is that it is juicier, requires less stress
on Thanksgiving morning and you wake up to the
smells of turkey dinner.
Method
1. Brown the gizzards and neck in the oil in a large
sauce pot.
2. Add the flour and cook stirring constantly for
three minutes
3. Add the turkey stock (or chicken stock)
4. Add the strained roasting pan liquid
5. Stir and simmer for at least 1 hour skimming and
discarding all of the impurities and fat that rise to
the top of the gravy
6. When the neck is tender remove and pick all of
the meat off the neck bones and add back to the
gravy
7. Continue to simmer and skim until the desired
flavor and thickness is achieved.
For the Gravy
1 each Turkey neck
1 each gizzard package chopped (heart removed)
4 Tbs. canola oil
1 cup flour
2 quarts. Chicken or Turkey stock
All reserved remaining strained roasting pan liquid
Salt and Pepper to taste
*Happy Thanksgiving! Carve the turkey and serve
with the gravy. Serves 6-10 people.
Thank you John!
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NCBS Pig Tales® November 2013
PAGE 8
COLONEL’S CUPBOARD Cont.
Tequila Citrus Sauce
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup sour orange juice
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper
seeded) + 1/4 Habanero pepper
1 tablespoon minced fresh garlic (3 cloves) + 2
scallions chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Dried Cherry-Cabernet Reduction
4 cups Cabernet red wine
1 cup chicken stock
1/2 cup sugar
1 teaspoon black pepper
3/4 cup dried cherries
1/4 cup balsamic vinegar
Corn starch mixture (2 tablespoons cornstarch,
4 tablespoons water)
Combine the tequila, lime juice, orange juice, chili
powder, jalapeno pepper, garlic, salt, and pepper in a
large bowl.
In a stainless sauce pan mix together wine, sugar, chicken
stock and pepper. Reduce by half. Add cherries and
balsamic vinegar and simmer 10 minutes. Add corn
starch mixture to thicken to desired thickness.
The above sauce was created by Chef Denis Dronne, Director of
Marketing for Joyce Foods, Inc. of Winston-Salem, NC and
shared with our campers at Tanglewood, May 2010. Excellent
with chicken and guinea, works with other fowl as well.
Tom Young, Chef/Owner of The Tractor Shed Restaurant in
Hendersonville, NC, created the above Dried Cherry-Cabernet
Reduction along with others for our Mountain BBQ Boot Camp in
Fletcher, NC, July 2010.
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NCBS Pig Tales® November 2013
COLONEL’S CUPBOARD Cont.
Pineapple Papaya Salsa
3 tomatoes
1 fresh pineapple approx. 2 lb
1 fresh papaya approx. 16 oz
5 green onions
1 bunch fresh cilantro, chopped
2 jalapenos, seeded minced
3 T lime juice
1 tsp garlic, chopped
2 tsp salt
Core and dice tomatoes. Peel and dice the pineapple.
Peel, seed and dice papaya. Combine all the ingredients
and chill well.
Chef Valerie Mason, Lead Instructor for the Cape Fear
Community College Culinary Department, created several
compliments for chicken, guinea and pheasant for the NCBS
Coastal BBQ Boot Camp, October 2010. The above salsa
recipe was delicious!
PAGE 9
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NCBS Pig Tales® November 2013
PAGE 10
COLONEL’S CUPBOARD Cont.
Place butter and chocolate in a medium mixing bowl
and microwave for approx. 3 minutes until butter
and chocolate are melted. Fold butter and chocolate.
In large mixing bowl, add eggs and sugar and blend
well with a whisk. Add chocolate butter mixture to
eggs and blend. Add vanilla, flour and salt to mixture
and continue blending. Add liqueurs and fold.
Better Than Sex Chocolate Pie
One 9 inch deep dish frozen pie shell (thawed)
1/4 pound salted butter
2 squares unsweetened chocolate
2 eggs
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons Frangelico liqueur
3 tablespoons Britt Licor de Café coffee liqueur
4 tablespoons freshly ground hazelnut coffee
(unbrewed)
1/4 cup dark chocolate-covered espresso beans
1/4 cup milk chocolate-covered espresso beans
Squeeze the dough around the edge of pie shell
between your thumb and forefinger and pinch
scallops so your pie shell will look like a homemade
pie shell and not a commercial product. Set pie shell
aside.
Place dark chocolate-covered espresso beans in a
sandwich bag and zip. Place sandwich bag on a
chopping block to protect your countertop and
lightly smash the beans with a hammer. Do not
powder the beans, simply reduce them to pieces the
size of Rice Crispies or half of a Rice Crispy. Repeat
this procedure with the milk chocolate-covered
espresso beans. Add the smashed beans to mixture
and fold with a rubber spatula. Add the hazelnut
coffee to mixture and fold with a rubber spatula.
When mixture is well blended, pour it into unbaked
and thawed pie shell. Cut strips of aluminum foil the
width of the roll and approx. 3 inches wide. Crimp
aluminum foil under the aluminum pie dish holding
your pie shell. Gently make a canopy over the
exposed pie crust. This will prevent the pie crust
from browning and will give a nicer appearance to
your pie.
Bake pie in a preheated oven at 350 degrees for
approx. 47-49 minutes. Check middle of pie with a
toothpick. If the toothpick pulls out clean, your pie
is ready. If the toothpick has particles of batter on it,
continue to bake pie checking every 1-2 minutes.
Remove pie from oven and place on rack to cool.
Cut pie with a wet sharp knife cleaned after each
slice to reduce drag. A small sliver of this pie is
sufficient for dessert as it is quite rich. Garnish each
slice of pie with a dollop of real whipped cream,
mint leaves and a dark chocolate-covered espresso
bean.
Total preparation time is approximately 1 1/4 hours.
The above recipe is found on page 115 of Jim Early’s book Reflections: The Memories and Recipes of a Southern Cook.
It is one of the author’s favorite desserts and hopefully will become one of yours!
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NCBS Pig Tales® November 2013
PAGE 12
Thanksgiving
As the holiday we call Thanksgiving, Turkey Day etc.
nears it is easy to look at it as a long weekend. The
merchants have focused our attention on Christmas,
that’s what makes the cash registers ring. We have been
bombarded with Christmas music since before
Halloween. When the jack o’ lanterns came down, up
went the Santas. Thanksgiving is not a big money maker
except for the grocery stores and then only for a few
days. But to me Thanksgiving is “special”. It is a day
when families should be together in some manner, in
person if possible, by phone if not. No emails, no
texting, no cards. It should be as personal as distance
allows. Make the effort, carve out the time, make it
happen. And when you gather at some time amidst the
eating, stories and the laughter ask for quiet and take the
time to truly give thanks to God for the bounty of the
blessings we all have received. Despite market slumps,
unemployment, partisan politics, the greed of some, and
bad things happening to good people, we are still the
most prosperous, the most envied and the most blessed
country on the planet. And during this time of prayer
and thanksgiving remember those who help make all of
this possible for each of us……our men and women of
The United States Armed Forces. Our prayers are with
you ALWAYS!
Jim Early
How to Observe Thanksgiving
Count your blessings instead of your crosses;
Count your gains instead of your losses.
Count your joys instead of your woes;
Count your friends instead of your foes.
Count your smiles instead of your tears;
Count your courage instead of your fears.
Count your full years instead of your lean;
Count your kind deeds instead of your mean.
Count your health instead of your wealth;
Count on God instead of yourself.
~Author Unknown
A Thanksgiving Blessing
Our Father,
With stumbling efforts and feet of clay, we seek to do
Thy will. We often are immersed in our own cares and
needs. Help us to see the needs of others.
Attune us to hear an unspoken cry for help. Make us
sensitive to worlds beyond our own.
As we gather at this table, let the warmth of this
moment transcend the chills of days to come, whatever
the source.
You have blessed us so abundantly. Help us to share the
gifts which are ours with those who, for whatever
reason, have received less.
Most of all, we give thanks for Your greatest gift, Your
Son and his name, we offer our prayer of love, joy and
Thanksgiving.
~Jim Early
From our house to you wherever you are Happy Thanksgiving!
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NCBS Pig Tales® November 2013
PAGE 11
THAT FOR WHICH I AM THANKFUL
As we approach the holiday that we call “Thanksgiving” I am mindful of the
many blessings that we as a Society have received this past year. I wish to
remind our members of a few:
We again had three very successful NCBS BBQ Boot Camps and NCBS
Certified BBQ Judge Classes that began in 2009.
We had our first season hosting 8 Wounded Warriors at each camp.
We had great responses from our 8 culinary students at our camps.
We added Samuel Jones and John Young to our camp faculty.
We added Samuel Jones, John Young and Bryan Mosher to our NCBS
Board of Directors.
We added many new members to our membership.
We had a wonderful first event at our new mountain “home” at Sugar
Mountain Resort in July.
We revised our website and will continue to do so.
We had tremendous support from our sponsors.
We received a very nice gift from our newest sponsors Steve and Lori
Angel of the Angel Foundation that covered our Wounded Warrior
expenses at Wilmington.
We have been invited to participate in some exciting events in 2014.
We have had unmatched support of our volunteers that make our Society
run successfully.
Thanksgiving should not be a holiday, it should be an attitude that we
hold in our hearts every day for we are TRULY BLESSED.
Jim Early
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NCBS Pig Tales® November 2013
Friends 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
14
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NCBS Pig Tales® November 2013
Friends of NCBS
R. H. Barringer
Distributing Co. Inc.
Winston-Salem, NC
R. A. Jeffreys
Distributing Co. of Wilmington
Wilmington, NC
15
PAGE 15
NCBS Pig Tales® November 2013
Friends of NCBS
Pepsi-Cola Bottling Company
Winston-Salem, NC
Pepsi Bottling Ventures
Wilmington, NC
Joyce Foods
Dewey’s Bakery
To The Point, Inc.
Winston-Salem, NC
Winston-Salem, NC
A.B. Vannoy
Country Hams
Olde Fayetteville Insurance and Financial Services
Fayetteville, NC
Triad Packaging
16
PAGE 16
NCBS Pig Tales® November 2013
Friends of NCBS
Trigger Agency
Casual Furniture World
Winston Salem, NC
Bridges Barbecue Lodge
Shelby, NC
Honky Tonk Pig Winston-Salem, NC
Wilber’s Barbecue
Goldsboro, NC
Short Sugar’s Drive-In
Reidsville, NC
Skylight Inn
Ayden, NC
Grady’s Barbecue
Dudley, NC
Milner’s American
Southern Cuisine
& Cocktails
Herb’s Pit Bar-B-Que
Tanglewood Park, Clemmons, NC
Village Inn Event Center - Clemmons, NC
Sugar Mountain Resort - Banner Elk, NC
Sugar Mountain Rentals - Banner Elk, NC
Best Western - Banner Elk, NC
Mainstay Suites - Wilmington, NC
Big Oak Drive-In & BBQ - Salter Path, NC
Murphy, NC
Richard’s Bar-B-Q
Salisbury, NC
Are you interested in becoming a
business sponsor of NCBS?
Visit www.ncbbqsociety.com,
email us at info@ncbbqsociety.com or
call (336) 765-NCBS for more information
17
NCBS Pig Tales® November 2013
PAGE 17
Our Mission
The mission of the North Carolina Barbecue
Society (NCBS) is to preserve North
Carolina’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
info@ncbbqsociety.com
®
www.ncbbqsociety.com
Markus Brisbane - Editor in Chief, Layout & Design Wiz
Steve McCulloch - Web Host, Winnow Creative
Steve@winnowcreative.com
Columnists
Jim Early
All rights reserved, The North Carolina
Barbecue Society © 2013
Are you interested in becoming
a business sponsor of NCBS?
Visit www.ncbbqsociety.com,
email us at
info@ncbbqsociety.com or
call (336) 765-NCBS
for more information.
Contributing Correspondents
Margo Knight Metzger
Jim Morgan
Jason Ingram
Sean Wilson
NCBS Photographer
Lloyd Aaron
Lloyd Aaron Photography
NCBS Officers
President…………………………………... Jim Early
Vice President…………..…..Debbie Bridges-Webb
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 preferences of NCBS officers, board members or
the staff of NCBS Pig Tales®.
The recipes shared in this publication, unless they are
excerpts 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.
Secretary………………………........Mary E. Lindsey
Treasurer……………………………………Jim Early
Asst. Treasurer…………...…..……Mary E. Lindsey
NCBS Board Members
Jim Early…………………………Winston-Salem, NC
Mary E. Lindsey……………………...Gainesville, GA
Rick Hollowell……………………….Greensboro, NC
Steve Grady……………………………….Dudley, NC
Debbie Bridges-Webb……………………Shelby, NC
Samuel Jones……………………………..Ayden, NC
Bryan Mosher……………………...Holly Springs, NC
John Young………………….…..Winston-Salem, NC