Not Madness... Traditions!

March 2012
NCBS PIG TALES®
®
®
Not Madness...
Traditions!
®
Inside This Issue...
NCBS Focus: Tim Ilderton
Give the ultimate Christmas, Valentine,
Birthday, or simply “I Love You” Gift that
the recipient will long remember.
2
Welcome Aboard Ilderton Dodge
3-4
Colonels Cupboard
5-7
Vipers Vapors
Sponsors
Contact NCBS
8
9-12
14
NCBS Pig Tales® March 2012
PAGE 2
Welcome Aboard Ilderton Dodge - Chrysler - Jeep
High Point , NC. is not Gotham City. But, if there
was a community need and the Mayor of High Point
shined a beacon into the Piedmont sky the image at
the end of the beam would be Tim Ilderton. The sequence of events would read: Message received.
Problem solved.
Tim Ilderton, like
Ilderton Dodge- Chrysler ,-Jeep (IDCJ), the
company he and family
members own is a household name in High Point.
Tim is third generation
IDCJ. Horace G. Ilderton founded the dealership in 1926. It is one of
the oldest Chrysler dealerships in the country.
Horace and son
Cary, Sr. worked together
for many, many years.
When Horace reached
retirement , Cary carried
on the family business.
Today Cary’s son Tim
leads IDCJ with the able
assistance of his brother
Steve and Tim’s three
children Laura, Catherine
and John.
Cary, Sr. is now
90 years young and still
checks in to be sure Tim and the family are ―doing it
right‖. They most certainly are. Linda Ilderton, Tim’s
wife, ran the advertising campaigns and PR for IDCJ
for 20+ years and turned the reins over to the capable
hands of their daughter Laura about six years ago.
Under Tim’s tutelage IDCJ and Ilderton Conversions
has grown to four locations, including Charleston,
Charlotte and two in High Point. Though IDCJ and
Ilderton Conversions sell thousands of units per year
the business has never loss the Ilderton family touch.
Tim is the general manager of Ilderton Con-
versation and ICDJ and like any successful coach has
surrounded himself with knowledgeable and caring
family support and hired the best in the business to
head and work in the Ilderton automotive empire.
The most recent recognition of Tim and IDCJ’s place
in the automotive world came only
a few weeks ago. Tim was nominated as a Time Magazine Quality
Dealer. Tim won the Time Magazine Dealer of the Year for North
Carolina and was a finalist for the
United States. This is just one of
many awards Tim has received over
the years. He was awarded Chrysler Standards Elite in 2011 and has
been a Chrysler Five Star Dealer
for 10 years and Chryslers #1 Governmental Fleet Dealer 5 years.
Tim has served on numerous
Boards of Directors, Chaired a
number of Civic Organizations,
been active in his church, the Better Business Bureau and raised an
enormous amount of money for
worthwhile organizations like The
Childrens Home Society of N. C.
A couple of years ago the
High Point Foundation presented
the ―Julia B. Nile for Love of Family Award‖ to Linda and Tim Ilderton for their generous support of
their community. On this occasion, Linda (who is one of Tim’s biggest cheerleaders)
called Tim her ―hero‖. He is our ―hero‖ as well.
NCBS is pleased to have the support of Tim Ilderton,
his family and the sponsorship of Ilderton DodgeChrysler-Jeep and Ilderton Conversions.
-Jim Early
NCBS Pig Tales® March 2012
PAGE 3
Welcome Aboard Ilderton (cont.)
Barbecue, Basketball and Ilderton Dodge- Chrysler Jeep: NORTH CAROLINA TRADITIONS:
FAST CARS and SLOW COOKING
In the Golden Day of Muscle Cars, when you said ―I got a
Hemi‖ it was synonymous with ―See you later‖. Racing
fans marveled at the feats of ―The Motown Missile‖. Well
a few years ago the icon mill of the racing world was returned to the Dodge badge. The Hemi is back! Dodge has
it (Challenger, Charger) and if you don’t, expect to see a lot
of tail-lights. The new Challenger with a 392 cu in Hemi
V8 (470hp-470 Lb of Torque) is in a word, AWESOME!
The other end of the speed spectrum is NC BBQ. It is
cooked low and SLOW. So when you get your next invitation to a ―pig pick’n‖ get there fast, ―Hop a Hemi‖ and
then enjoy the wonderful diversity that has made NC The
BBQ Capitol of the World.
PRETTY CARS and ―PRETTY PIGS‖
When you see the new 2012 line of Chrysler cars you will
discover the meaning of the words ―beauty in form‖. The
Chrysler 200 is sleek, refined, powerful and a dose of
sport / luxury that is like the Little Bear’s Porridge—It is
―Just Right‖. And powered by the optional 3.6L (best –in
-class) 283hp Pentastar V6 DOHC engine this amazing
import from Detroit gets 29 hwy mpg. The 200 also comes
in a ―sexy‖ Convertible. This Lady dressed in Blackberry
Pearl (by Chrysler) with Black Royale Leather accessories
and wearing 18-in Pol. Alum. Wheels w/Blk Painted Pockets is simply stunning. WOW!
In Eastern NC when someone produces a perfectly cooked
whole hog the good folk of the area are prone to say ―My,
my, that is a ―Pretty Pig‖. When you see your first 2012
Chrysler (200 or the magnificent 300) you will say ―My, my,
that is a ―Pretty Car‖.
JEEPS AND NC BBQ Take You Where You Want to Go
Jeep has a long standing reputation of ―Taking People Where
They Want To Go‖, be it soldiers, sportsmen, off–road enthusiast or just people with a sense of adventure. Jeep has
added a new pony to its stable-the iconic Overland Summit.
It has all the features one has come to expect from the Jeep
brand, incredible off- road abilities, toughness, durability, to
name a few, but this beauty is the cream de la cream of luxurious 4X4 vehicles. It has the impeccable smooth ride of a
luxury sedan coupled with the trail ability of a 4-Wheeler.
Standard is a cabin wrapped in hand sewn New Saddle
Leather and Black Olive Ash Burl real wood trim complimented by safety, navigation and entertainment resources
beyond one’s dreams. Add the optional 5.7L V8 giving you
360hp and 390LB-FT of Torque and you have created the
most capable, luxurious, eye appealing 4X4 vehicle on the
NCBS Pig Tales® March 2012
PAGE 4
Welcome Aboard Ilderton (cont.)
planet. The Overland Summit has NO PEERS. It will take
you Up Town in style or to the ―Summit‖ of your choice.
Jeep, like NC BBQ is unique. One of the NCBS mottos is
―Good Food, Good Friends and GOOD TIMES! Any time
in a Jeep is ―GOOD TIMES‖.
TUFF Trucks and Tender Cue
RAM Trucks are TOUGH. They get the job done—any job!
Whether you are on a farm, ranch, construction site or in the
woods, when the going gets TOUGH the RAM gets going.
A RAM will pull, tow, haul, climb when lesser trucks quit. A
RAM doesn’t know ―quit‖. GUTS-GLORY-RAM are not
just words . These words
typify what a RAM is all
about. And when you
place a 5.7L Hemi engine
under the bonnet of a vehicle that looks like it’s over
the road big brothers you
have the Ultimate Pickup.
RAM’s are capable of
working from ―can see to
can’t see‖, and when the
work day is done it cleans
up nicely for a night on the town. Brawn - Beauty-RAM.
Who could ask for anything more?
When you are out and about in your RAM check out the
NCBS Historic Barbecue Trail. The Trail is on our website
(www.ncbbqsociety.com). The Trail starts in Ayden, NC and
runs about 500 miles across NC to Murphy, NC stopping at
23 historic BBQ pits that still cook the old fashioned way
over open pits with wood/charcoal. Tuff Trucks and Tender
Cue go together like Country Ham and Eggs. Enjoy the Best
of Both Worlds.
CONVERSION VANS
Conversion vans are not your typical vehicle. They are
custom designed vans that meet the buyer’s needs from
the simplest modification to the most complex conversion. Thousands of buyers need the mobility that a conversion van offers. The need may be the result of age,
accident or medical problem. These special vehicles are
most often Dodge and Chrysler vans that have received
the Braun Conversion provided by Ilderton Conversions’
of either High Point, Charlotte or Charleston. Ilderton
Conversions was launched in 1972. Braun Corp. was
founded by Ralph Braun one year later. Ralph Braun was
confined to a wheelchair at age 15 due to spinal muscular
atrophy. Ralph knew the mobility challenges of people in
wheelchairs. Cary Ilderton and Ralph met and it was a
corporate marriage made in heaven. Cary was in the conversion business and Ralph was in the business of making
the equipment for conversions for which Cary had been
looking. For the last 30+ years Ilderton Conversions has
used Braun equipment exclusively in its conversions.
Ilderton Conversions is the areas exclusive Braun dealer
and has won the Brauns President’s Club for 23 consecutive years. Today Tim Ilderton, Mgr./Dealer of Ilderton
Conversions carries on the visions of his father Cary--to
improve the quality of life of those with mobility challenges thought the products, services and expertise of the
Ilderton Conversions.
NCBS shares the same goals of Ilderton Conversions.
NCBS has NCBS BBQ Boot Camp and NCBS Certified
BBQ Judge Class attendees who attend our events in
conversion vans . All of our events are mobility challenged accommodating and attendees are able to participate in all of our activities.
Jim Early
NCBS Pig Tales® March 2012
PAGE 5
JIM EARLY’S SEAFOOD MULLIGAN
NOTE: I had a number of requests to repeat this recipe and since we are running out of “R” months I thought this
would be a great time to bring back an old favorite.
Ingredients:
Caraway seed
Bell Pepper Flakes
Crushed Red Pepper
Bunch of fresh Parsley
Bay Leaves
Lemon Pepper
Rosemary Leaves
Dill Weed
Celery Seed
Poppy Seed
Black Pepper
1-1/2 lbs. medium-size shrimp
4 sticks salted creamery butter
Garlic salt
A bunch of fresh Cilantro
1 pint fresh sea Scallops
10 medium-size new potatoes
1 pint fresh select oysters
Brandy
1-6 oz. pack fresh portabella Mushrooms
1 large red Onion
1 large yellow Onion
1 large white Onion
1 bunch medium-size fresh Carrots
1 fresh large red Bell Pepper
1 fresh large yellow Bell Pepper
1 fresh large green Bell Pepper
1 head of fresh Broccoli
1 medium to large fresh Zucchini
1 medium to large yellow Squash
1 bunch fresh Asparagus spears
Virgin Olive Oil
6 to 8 oz. of pine nuts
3 quarts half and half milk
Fifth Corbel extra dry champagne
1 pack finely grated mozzarella Cheese
1 pack finely grated sharp yellow cheddar Cheese
1-1/2 lbs. center-sliced pre-cooked hardwood smoked ham
3 bunches of fresh spring Onions with small bulbs and nice green tops
1 large round of freshly baked sourdough
Into a clean 6-quart stock pot pour 3 quarts of half and half milk. Over medium heat raise the heat level of the milk until it is
NCBS Pig Tales® March 2012
PAGE 6
JIM EARLY’S SEAFOOD MULLIGAN (cont.)
warm. Add the ham and drippings that you have set aside.
Add the potatoes you have set aside. Add the sautéed onions and juices you have set aside. Add the steamed vegetables you have set aside. Add the mushrooms and juices you
have set aside. Add the scallops and juices you have set
aside. Add the shrimp you have set aside. Continue to heat
the milk and its ingredients until it is very hot but not boiling or frothing. Cover
and reduce heat to low
to keep hot.
Place a 3-quart
saucepan over medium
heat, melt 2 sticks butter. Add 5 tsp. garlic
salt, 2 Tbsp. fresh
chopped parsley, 2
Tbsp. fresh finelychopped cilantro, 3
Tbsp. dill weed, 1 Tbsp.
poppy seed. Stir until
ingredients are mixed.
Add 1 pint fresh sea
scallops. Cook over medium-high heat, stirring occasionally to keep scallops coated for approximately 20 minutes.
Remove from heat, cover and set aside.
Heat large frying pan (preferably non-stick) on mediumhigh heat until pan is hot (not smoking or really hot). Place
a 1 to 1-1/2 lb. center slice of pre-cooked hardwood
smoked ham onto hot pan. Sear approximately 30 seconds.
Turn and sear other side. Repeat twice
until each side of ham has been seared (do
not blacken) for approximately 1-1/2 minutes.
Remove from heat. Allow ham to cool.
Remove any fat. Dice into small bite-size
pieces. Cover and set aside.
Boil 10 medium-size new potatoes for approximately 45 minutes until potatoes are
tender to fork. Remove from heat. Drain.
When sufficiently cooled enough to handle, dice into 1/8ths. Cover and set aside.
Place a medium to large frying pan over
medium heat, melt 1/2 stick butter with 2
Tbsp. water to keep butter from burning.
Add 4 Tbsp. brandy, approximately 6 oz.
sliced portabella mushrooms. Continue
cooking over medium heat, turning mushrooms approximately every 3 minutes for a total cooking time of approximately 10 minutes. Remove mushrooms from heat. Place
on plate, save juices. Cut sliced mushrooms into 6ths. Put
mushrooms and juices into bowl, cover and set aside.
Over medium heat, melt 1 stick butter into large fry pan.
Again, add 2 Tbsp. water to keep butter from burning.
Peel, slice, and chop 1/2 red, yellow and white onions.
Placed chopped onions in pan and sauté, turning onions about every 5 minutes until
onions are tender for approximately 25-30 minutes.
Pour onions and juices into bowl and set aside.
Wash, top and tip four medium-sized fresh carrots.
Do not peel. Slice the carrot into thin 1/8th slices
and place in bowl. Wash, half and core a red, yellow,
and green bell peppers. After trimming the inside
membrane of the peppers, slice the peppers into long
strips approximately 1/4" wide and then chop into
bite-size approximately 1/2" long pieces. Cut the rosettes off a head of broccoli and break into small pieces no
bigger then the end of your thumb. Wash and slice heavy
1/8" slices of one half of a medium to large size zucchini
and one half of a medium yellow squash using the large
bulb end of the squash. Place in bowls and set aside. Wash
and cut the large bottom ends off of half a bundle of fresh
asparagus and cut the asparagus spears into approximately
one-inch long bites. Place in bowl and set aside.
NCBS Pig Tales® March 2012
PAGE 7
JIM EARLY’S SEAFOOD MULLIGAN (cont.)
Next, start your carrots in a steamer and let them steam for
approximately 5 minutes. Add the red, yellow and green peppers, broccoli rosettes, zucchini, yellow squash and asparagus
to your steam pot.
Steam all of the fresh raw vegetables approximately 5 to 10
more minutes. You want the steamed vegetables to be tender
but not overcooked and certainly not soft and limp. You can
check this either by fork or by taste, or both. When your raw
vegetables are sufficiently steamed to tender to fork, remove
from steam place in large bowl, cover and set aside. Do not
leave the vegetables in the steamer as they will continue to
cook beyond the desired state of tenderness
Over medium heat pour one Tbsp. virgin olive oil into a
small fry pan. Allow oil to warm. Swab oil from pan with a
paper towel. Leave a fine coat of oil on bottom and sides of
pan. Add 5-6 Tbsp. of pine nuts to pan until bottom of pan
is loosely covered with pine nuts. Sprinkle nuts generously
with garlic salt. Roll nuts with a plastic spatula so all nuts are
covered with oil and salt and turn a golden tan color. You
must keep a constant eye on the nuts as they roast as they will
burn easily. Remove roasted nuts from pan with a slotted
plastic spoon. Place on paper towel. Repeat until you have a
cup of roasted nuts.
Into a clean 6-quart
stock pot pour 3 quarts
of half and half milk.
Over medium heat raise
the heat level of the milk
until it is warm. Add the
ham and drippings that
you have set aside. Add
the potatoes you have
set aside. Add the sautéed onions and juices
you have set aside. Add
the steamed vegetables
you have set aside. Add
the mushrooms and juices you have set aside. Add the scallops and juices you have set aside. Add the shrimp you have
set aside. Continue to heat the milk and its ingredients until it
is very hot but not boiling or frothing. Cover and reduce heat
to low to keep hot.
Over medium heat melt 1/2 stick butter into large fry pan.
Again add 2 Tbsp. water to keep butter from burning. Add
one-half cup cold champagne. The cold champagne will cool
the butter. Next, place one-half pint fresh select oysters into
fry pan with butter and
champagne. Sauté oysters until they begin to
plump and the edges
flute. Turn the oysters
several times during this
process with a plastic
spatula. Do not pierce
the oysters. When the
oysters are slightly
plumbed and edges
fluted, approximately 3 to
4 minutes, pour the oysters and juices into a
bowl. Cover and set aside and repeat with the remaining
half-pint of oysters until the entire quart is
sautéed, slightly plumped and fluted. With a slotted spoon
carefully remove the oysters into a separate bowl, cover to
keep warm. Pour the juices from the
oysters, butter and champagne into your stock pot with the
other ingredients and stir in thoroughly.
Next, place the bowls that you will be using for serving in
the microwave and nuke approximately one minute to
warm the bowls. Arrange your bowls in a line, etc., close to
your microwave and taking each bowl individually use a
soup ladle to fill your bowls being sure that each bowl has
not only the cream but a generous portion of all of the ingredients in the mulligan. After you have ladled the
mulligan into a bowl with a slotted spoon add four or five
oysters to each bowl and tap the oysters lightly under the
liquid so they are not lying on top. If there are those in
your dinner party who do not eat oysters you can omit the
oysters from their bowl at this point. Also not placing the
oysters into the mulligan before this point keeps the
oysters from continuing to cook in the hot milk. After you
have placed the oysters into the mulligan quickly make a
ring of finely-grated sharp, yellow cheddar cheese around
the bowl of mulligan. In the center of the yellow cheddar
ring place a large pinch of finely-grated mozzarella cheese.
Next, place the bowl uncovered in the microwave and nuke
for one-half minute. This should melt the cheese into a
soft yellow circle with a soft white center circle. Next,
sprinkle a Tbsp. of garlic-roasted pine nuts over the bowl
of mulligan. Next, sprinkle a Tbsp. of finely-chopped
green tops from spring onions on the bowl. Be sure to get
a fairly good amount on the white cheddar as the green on
white will make a nice contrast for
presentation. SERVE IMMEDIATELY.
I suggest a round of freshly baked sour dough bread and a
hearty red wine goes very well with this meal.
PAGE 8
NCBS Pig Tales® March 2012
The Pit Master
Alarm clock jangles, the dog barks and again it’s One
a.m.,
must roust this body from this warm bed and do it all
over again.
Strong black coffee made in stocking feet, grits, red
eye gravy and ham,
some eggs would make this meal complete, guess I’ll
just settle for jam.
and I’ll have ―pretty pigs‖ a nice golden brown.
Then I’ll head for home and grab some shut eye,
when my head hits the pillow the time do it fly.
Later I’ll check my boxes and hope for good luck,
fried rabbit and gravy would make a good sup.
The fence needs some mendin’ and so does the roof,
the vet needs to look at my hoss’s sore hoof.
Stooped shoulders lean into morning chill, bright toe
nail moon overhead,
gnarled brown hands scrape a frosted windshield, Lord If I move right along I can get it most done,
do I miss that bed.
before the shadows get long and I run out of sun.
Come on old truck and talk to me son, don’t make me I need to split kindling for the pit and the house,
have to cuss,
and set me a trap and catch that damn mouse.
you better turn over and do it soon, out here there
ain’t no bus.
Then good Lord willing I’ll take me a blow,
and catch Paul Harvey on my old radio.
My wood fires a rollin’ – oak and hickory wood,
twelve hogs on the pit sizzlin’ and looking mighty
I’ll sit by the fire and sip a little gin,
good.
and rest these old bones so I can do it again.
Coals are a glowin’ and evenly spread,
sure wish this old body was back in that bed.
I’ll cook ’em for six and then turn ’em,
sauce ’em real good and not burn ’em.
Two more hours skin side down,
Tomorrow I’ll make sausage if I possibly can,
time sho gets away from a barbecue man.
By: Jim Early
2006
© Copyright October
PAGE 9
NCBS Pig Tales® March 2012
Friends of NCBS
PAGE 10
NCBS Pig Tales® March 2012
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
PAGE 11
NCBS Pig Tales® March 2012
Friends of NCBS
Pepsi-Cola Bottling Company
Winston-Salem, NC
Pepsi-Cola of Hickory
Hickory, NC
Pepsi Bottling Ventures
Wilmington, NC
Dewey’s Bakery
PIP Printing
PRINTING
Triad Packaging
Duplin Winery
Triad Packaging
Rose Hill, NC
Piedmont Distillers
Joyce Foods
Winston-Salem, NC
Twiddy & Co. Realtors
A.B. Vannoy Hams
To The Point, Inc.
Winston-Salem, NC
PAGE 12
NCBS Pig Tales® March 2012
Friends of NCBS
Trigger Agency
Bridges Barbecue Lodge
Shelby, NC
Casual Furniture World
Speedy Lohr’s BBQ of Arcadia
Arcadia, NC
Wilber’s Barbecue
Herb’s Pit Bar-B-Que
Goldsboro, NC
Murphy, NC
Moore’s Old Tyme Barbeque
New Bern, NC
Short Sugar’s Drive-In
Reidsville, NC
Richard’s Bar-B-Q
Salisbury, NC
Fuzzy’s
Madison, NC
Hill’s Lexington Barbecue
Grady’s Barbecue
Winston-Salem, NC
Dudley, NC
Big Oak Drive-In & BBQ - Salter Path, NC
Skylight Inn
Carolina Bar-B-Q - Statesville, NC
Ayden, NC
Clarion Inn Airport - Asheville, NC
Hampton Inn Bermuda Run - Advance, NC
Jimmy’s Seafood - Winston-Salem, NC
Milner’s American Southern Cuisine & Cocktails
Residence Inn - Winston-Salem, 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
NCBS PIG TALES® March 2012
PAGE 13
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
Kayla Hall—Editor in Chief, Layout and Design
Columnists
Jim Early
Contributing Correspondents
All rights reserved, The North Carolina
Barbecue Society © 2009
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
Margo Knight Metzger
Bill Eason
NCBS Photographer - Lloyd Aaron
Lloyd Aaron Photography
lloydaaronphoto@me.com
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.
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
Richard Turner……………………...Lake James, NC