ncbs celebrates summer time

July 2019 NCBS PIG TALES®

Give a NCBS Membership, BBQ CAMP & BBQ Judging Classes as a Christmas,

Valentine, Birthday, or simply “I Love You” Gift that the recipient will long remember.

WHAT IS IT ABOUT BARBECUE THAT WE LOVE? 3 - 4

TIPS FROM THE PIT MASTERS 6 - 7

TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS 9 - 10

WILL A PIG REPLACE SMOKEY THE BEAR? 11 - 12

COLONEL’S CUPBOARD 17 - 28

Inside This Issue...

®

®

NCBS CELEBRATES SUMMER TIME...

...CHILLIN’ N’ GRILLIN’

TRADITION.

HISTORY.

CULTURE.

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

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

SPONSORS OF NCBS

NCBS Pig Tales® July 2019 PAGE 2

NCBS Pig Tales® July 2019

WHAT IS IT ABOUT BARBECUE THAT WE LOVE?

What is it about barbecue that invokes so much passion among its followers - those who cook, chase and consume the slow-roasting method of cooking “the other white meat?” People like Chinese, Mexican and Italian food. People like pizza, pasta and steak. But those who like barbecue are passionate about their food. For many barbecue is an item often included in their daily living. For others, a new or favorite barbecue place is a destination. The pursuit of good barbecue is a quest that stirs them to drive hundreds of miles to a distant community or hamlet in search of a “pretty pig.”

Barbecue is the “All-American” casual food. True, our ancestors cooked meat on spits over flame. But the custom of slowly roasting meat on a grid of wooden sticks at low heat over live coals was developed by Native Americans and passed on to our forefathers. Cooking barbecue - be it pork, beef, mutton, chicken or game - is as American as apple pie. Barbecue is enjoyed in all 50 states and this form of cooking is the one most often associated with celebration, be it the Fourth of July or a gathering of family and friends.

In my travels I have tried to learn as much as I can about raising hogs, methods of cooking barbecue, various kinds of sauces and dips and the history and people who raise the hogs, cook the barbecue and those privileged to enjoy it.

At this stage of my journey, I concluded that:

BARBECUE IS COLOR BLIND

Native Americans shared their method of cooking meat with white settlers who later shared these skills with African Americans who developed and refined these skills in their roles as cooks and barbecue journeymen. Some of their cooking skills and secret recipes were shared with whites. Today, whites and blacks share their wonderful slow roasted product with every nationality that makes up this wonderful melting pot we call America. Black Americans have shared with me that long before repeal of the Jim Crow Laws, when the crops were in and it was time to celebrate, it was generally done with a pig pickin’. All who participated in the harvest and their children gathered for the feast. At this time in history the after harvest pig pickin’ was perhaps the only time that blacks and whites ate, socialized and celebrated together. At that time and in that moment all differences were set aside as they celebrated and shared the meal.

A Pretty Pig


BARBECUE IS TRADITION

Those dedicated souls who spend 14-16 hours a day producing good barbecue take pride in the fact that their place has been in business 40, 50 or 60 years and that it was founded by their grand-parents or parents and is now carried on by the third or fourth generation. Patrons of such places seem equally pleased to share that they have just found such a place or that they have eaten at such a place for 40, 50 or 60 years. People in their 70s and 80s will patiently wait at their place for their table even though other tables are open. Some people will eat two or three times a day at their places because the owners, staff and ambiance affords them a “comfort zone”. Such places with their retro ‘50s décor seem to take us back to a kinder, gentler time.

BARBECUE IS A BONDING AGENT

Perhaps more than any other casual dining food, barbecue brings together people of different races, creeds, religions and socio-economic levels. Pull into the parking area of any good barbecue place and you will see luxury motor cars, SUVs, pickup trucks, motorcycles and junkers that barely made it to the lot. Professionals, educators, athletes, skilled and unskilled workers, unemployed and winos come together to share what may be their only common interest - good barbecue.

BARBECUE IS UNIVERSAL

Barbecue is found in some form in each state of the USA. It is generally found in some form in every country on the planet. People like the taste of slow-roasted meat. The animal or critter (or parts thereof) that produced this treat may not have made our A-list, but for a certain group of people in a particular place it was good barbecue.

“What is it about Barbecue That we Love?” is an excerpt from pages 15-16 of The Best Tar Heel Barbecue Manteo to Murphy by Jim Early © 2002

WHAT IS IT ABOUT BARBECUE THAT WE LOVE?


SPONSORS OF NCBS

3096 Arrington Bridge Rd.

Dudley, NC 28333

(919) 735-7243

2000 East Dixon Blvd

Shelby NC 28152

704-482-8567 www.bridgesbbq.com


TIPS FROM THE PIT MASTERS

To prevent meat rimmed with fat from curling, slice through the fat to the meat at one inch intervals.

As a rule of thumb, it generally takes 30 to 45 m i n u t e s f o r charcoal to obtain the proper gray ash d e s i r e d w h e n starting to cook.

Charcoal is ready for grilling when it is more than 80% ashed over.

Dry wood burns faster than green wood. Hickory wood burns twice as fast as oak. Apple, peach and pecan wood impart a sweeter smoke.

After cleaning and before cooking, coat the grill rack with olive oil or spray with non stick cooking spray before using.

Marinating or a rub before cooking greatly enhances the flavor of any meat. After applying marinade or rub, let meat stand at room temperature for up to 15 minutes or marinate in refrigerator covered for up to 24 hours. Marinade or rub can be stored in an airtight container in a cool place.

Cleanliness may not be next to godliness but it certainly is the rule when cooking raw meats indoors or out. Never use containers that contained raw meat to receive cooked meat. Wash everything you use after each use. An ounce of prevention is worth a pound of cure.

If you are going to serve leftover marinade with your cooked meat, be sure to boil the marinade to kill any and all microorganisms before serving.

A warm grill is easier to clean. Use a wire brush. Always remove ashes after the grill has cooled. Removing ashes will prevent corrosion in the bottom of the grill and its early demise.

Hot coals are barely covered with a gray ash. Medium coals glow through the layer of gray ash. Low coals are covered with a thick layer of gray ash. Know your fire.

When grilling thicker cuts of meat on a gas grill, light one side of the unit and place the meat over a drip pan on the other side.

If using wooden skewers for shish kebob, soak skewers in water for 30 minutes before using to prevent burning while grilling.

If your fire is too hot, shut the dampers, mist with water, raise the cooking grill and close the cover or lid to reduce the amount of oxygen.

To cook with direct heat, evenly distribute coals over the bottom of the grill. To cook with indirect heat, move coals to one side and place a foil drip pan under the meat in the middle area between the coals. The indirect cooking method is slower and better for thick or large pieces of meat.

Do not turn meat with a fork, turn with tongs or a spatula to prevent juices from escaping.

SAFETY TIP

Always wash hands,

countertops, cutting

boards, knives and

transporting utensils

used in preparing any

kind of raw meat

before they come in

contact with other raw

or uncooked foods.

This is particularly true

of chicken and pork

but should be adhered

to with beef as well.


TIPS FROM THE PIT MASTERS

Some advocate raising the smoker to 300 de-grees Fahrenheit before placing meat on grill to sear meat, then reducing temperature for cooking to 200-220 degrees Fahrenheit. Others advocate not permitting the cooking temperature to exceed 220 degrees Fahrenheit for the first two hours of cooking. Some advocate cooking at 200-220 degrees Fahrenheit, others advocate a constant 225 degree Fahrenheit while others advocate cooking at 225 - 250 degrees Fahrenheit. This is largely a matter of choice and knowing your fire. Of course if you cook at a lower temperature, you will have to cook a bit longer. All cooks agree that the internal temperature of 170 degrees Fahrenheit must be reached regardless of cooking temperature or cooking time.

To tenderize ribs, pierce both sides of ribs between rib bones with meat fork before applying marinade or rub of choice. The ribs are done when the meat starts to pull away from the bone.

To apply rub to ribs, remove the membrane from the backside of the ribs. Rub both sides of ribs with your rub of choice, shake off the excess rub.

In addition to the flavors imparted by the wood of choice, fresh herbs such as bay leaves, marjoram, rosemary, thyme, oregano and sage may be moistened with water and sprinkled over the hot coals to impart additional flavors to the meat.

If your marinade or sauce does not contain sugar, you should apply to meat about every 45 minutes to an hour. This will prevent dryness during grilling or smoking. If your barbecue marinade, rub or sauce contains sugar, do not apply until you are at the last few minutes of grilling as the sugar will caramelize and cause black charred spots that most guest will not find attractive and they do not enhance the flavor of the meat.

When making your sauce, cook it without a cover to accelerate reduction and to achieve the desired consistency.

As a rule of thumb, steaks and chops should be basted after being turned for the last time or both sides during the last three minutes of grilling. Chicken should be based during the last 10 minutes of grilling, turning only once.

Tips from the Pit Masters is an excerpt from pages 345-346 of The Best Tar Heel Barbecue Manteo to Murphy by Jim Early © 2002

Pork Ribs in Cooker

Photo Courtesy of NCBS Member Dale Duckworth


SPONSORS OF NCBS


One of the reasons the slow smoking of pork became so popular in the early days of this country is that the cooking method results in delicious, tender, juicy meat. Pork can be made in countless ways, but for a long time, health concerns related to the cooking of pork led to some terrible meat. We now know that cooking pork to 140 degrees kills the microscopic worms that can cause trichinosis, but for a long time, folks cooked the meat to a terrible dry state that was tough and tasteless. Strict government guidelines have virtually eliminated the threat in American pork. It occurs in bear, deer, fox and cougar meat, among others, but these are of course not a major part of the American diet.

Southeast Asia and Europe don't have a problem with trichinosis, and in those areas, pork is often eaten raw. Between 1997-2001, an average of 12 cases per year were reported in the United States, and those cases were not necessarily from pork. In fact, many of the cases were from Asian immigrants who were accustomed to eating pork raw (pig sushi?). The biggest threat is from eating raw or undercooked wild game meats. But it wasn't always that way.

Now, even garbage that is fed to pigs must be cooked (think about that when you throw a scrap of meat to your dog). The regulations have paid off. Each year the NC Department of Environment and Natural Resources inspects each hog farm in the state. There are over 2,500 hog farms in the state! In fact, Duplin and Sampson counties are the top two counties in the entire nation for pork production.

TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS

Whether its whole hog, or individual cuts, cooking pork is much safer now than even 50 years ago. Even if you are roasting a tenderloin, it only needs to reach an internal temperature of around 140 degrees to be safe. Barbecue in NC generally reaches much higher temperatures. Around 190 to 200 degrees, the bone in a pork shoulder or butt will slide right out with no m e a t c l i n g i n g t o it...perfectly cooked. How do North Carolina pit masters get the meat so hot without drying it out? That of course is the secret to great barbecue, and here it is. The cooking method of low and slow allows the meat to baste in it's own juices for hours. As the temperature rises, the fat and connective tissues in the pork will break down and render out, which

A smoke ring can be "faked" by using a

product like Morton's Tenderquick. By

covering the surface of the meat with nitrogen dioxide contained in

this type of product, a smoke ring can be achieved. But that would be cheating, wouldn't it? In fact,

some organized barbecue judging associations won't

even consider smoke rings as part of it's scoring process.

Doesn't matter much though...true smoked

barbecue is recognized by its distinct flavor.

Example of Smoke Ring on Pork Shoulder


makes the barbecue healthier, more tender, and oh so delicious! Even at an internal temperature of 200 degrees, the meat is moist and delicate. And that's why when your father grilled pork chops, and your grandmother boiled or baked a loin or roast, the meat was tough and tasteless. Which is of course why North Carolina is not famous for boiled pork (thank goodness!).

A smoke ring is a sign of true barbecue. It's a pink or reddish ring just under the skin of the pork. The un-educated may think the color is a sign of the meat being undercooked. Not so. Conversely, many pit masters think keeping smoke rising around the meat till the end of the cooking time results in a better smoke ring. However, the ring stops forming at 140 degrees. I could tell you about myoglobins and metmyogoblins, but let me cut to the chase...a smoke ring develops in barbecue not because smoke has penetrated and colored the meat, but is caused by nitric acid building up in the surface of meat, absorbed from

TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS

the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Smoke ring is a chemical reaction between the smoke and the meat, but that doesn't mean the smoky flavor can only be achieved before the meat hits 140 degrees. Regardless of the smoke ring, the meat will retain the smoke flavor as long as the smoke is introduced to it.

~ NCBS Member Jim Morgan

The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.

This is NOT my idea of a road trip.

Oak savannahs that covered the Piedmont and Appalachian region of the Southeast in the 19th and early 20th Century may have been largely created by pigs. Until World War II, allowing domestic pigs to forage in the forest in the summer was a common Southeastern practice. These pigs were then brought home in the winter to forage on remnant corn and peanut fields. “Peanut finished pork” was a major specialty throughout the Southeast, particularly in Virginia.

Recent research by Dr. Charles Talbott at North Carolina A&T indicates that controlled pig grazing in the forest may actually improve hardwood timber stands by removing forest floor competitive vegetation and improving acorn regeneration.

Depending upon stocking density and duration of placement, over the two year study Talbott found the sows tended to girdle soft woods and elms but leave high value hardwoods alone. The pigs removed blackberry and other low-growing brushy growth that sap soil moisture from the high-value hardwood trees. In the two April-to-late-September seasons studied, the sows removed 70% of the forest understory. In addition to mast, the pigs relish roots, tubers, snakes and lizards.

Similar to pasture with ruminants, Talbott said the forest must be subdivided into paddocks and the foraging time-controlled. Every three to five years,


WILL A PIG REPLACE SMOKEY THE BEAR?

each paddock must be given complete rest to allow for young hardwood regeneration. Talbott said the idea of returning pigs to the woods came from a visit to Spain where he saw pigs foraging on acorns from ancient cork-producing trees. This pork is highly prized by world pork connoisseurs and sells for $40 a pound. Talbott said he was encouraged to pursue this research by New York Times food writer Peter Kaminsky who was writing a book on artisanal pork production. He said thanks to subsequent publicity by Kaminsky, his North Carolina farmer research cooperators have found a ready market for their pigs in New York City restaurants at $1000 per head. Talbott said this is a net profit in excess of $800 per pig. The forest farrowed pigs are finished on free-choice acorns, peanuts and alfalfa hay.

Domestic Iberian Pigs foraging on acorns in Spain.


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

WILL A PIG REPLACE SMOKEY THE BEAR?

NORTH CAROLINA PORK THE FUTURE

I have BIG DREAMS. I can see the headlines:

North Carolina is the #1 pork producer in the world.

North Carolina pigs clean forest floor, reclaim millions of acres.

North Carolina lumber industry flourishes.

North Carolina has lowest snake population in the US.

North Carolina chestnut trees return.

North Carolina produces the finest pork in the world.

North Carolina regains prominence as the Quail hunting capitol of the nation.

North Carolina pig replaces Smokey the Bear as the National Forest Service Mascot.

NCBS had a role in Google declaring NC the BBQ Capitol of the Nation. It is on our website:

http://www.ncbbqsociety.com/nchonors.html

If we work reeeeealy hard we may see all or most of the above come to fruition. If one dreams small and their dreams are answered-small dreams - small rewards. But if one dreams BIG and works hard, their dreams are answered - WOW!!!!! ~ Jim Early

FUN HOLIDAYS IN JULY

July 5th National Bikini Day

July 6th National Kissing Day

July 6th National Fried Chicken Day

July 7th National Strawberry Sunday Day

July 13th National French Fry Day

July 14th National Nude Day

July 17th National Hot Dog Day

July 19th National Daiquiri Day

July 21st National Ice Cream Day

July 24th National Tequila Day

July 25th National Hot Fudge Sundae Day

July 25th National Chili Dog Day

July 29th National Chicken Wing Day

Local piglet celebrates National

Nude Day; July 14th, 2019

http://site.abvannoyhams.com/


NEW GRILLING TOOLS FOR SUMMER

Cuisinart 20-Piece Deluxe Grill Set

Price: $55.96

https://www.williams-sonoma.com/products/cuisinart-

20-piece-deluxe-grill-set/

Stainless-Steel Odor Absorbing Splatter Screen

Price: $29.95

https://www.williams-sonoma.com/products/odor-absorbing-splatter-screen/

Mercer Hell’s Handle Large Fish Turner

Price: $20.99

https://www.webstaurantstore.com/mercer-culinary-m18390-hells-handle-high-heat-9-x-4-fish-egg-turner-spatula/470M18390.html

Winco UT-16HT Coiled Spring Extra Heavy-weight Stainless Steel Utility Tong, 16”

Price: $5.00

https://www.amazon.com/dp/B001CDTYX8

Wood Grill Scraper 20" Shovel

Price: $34.99

https://www.amazon.com/ dp/B077T84PD7

Best BBQ Grill Brush Stainless Steel 18" Barbecue Cleaning Brush w/Wire Bristles

Price: $6.90

https://www.amazon.com/ dp/B01L7WNTSY

GrillFloss - Ultimate BBQ Grill Cleaning Tool

Price: $17.99

https://www.amazon.com/dp/B000PAV28E

Weber 7416 Rapidfire Chimney Starter

Price: $20.73

https://www.amazon.com/ dp/B07B5BHKDZ

Thermapen® Mk4

Price: $99.00

https://www.thermoworks.com/ Thermapen-Mk4

Cave Tools Vegetable Grill Basket Stainless Steel BBQ Grid Pan

Price: $21.99

https://www.amazon.com/ dp/B01G2EIW02

Slow ‘N Sear 2.0

Price: $99.95

https://abcbarbecue.com/ product/slow-n-sear-2-0/


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.

Stooped shoulders lean into morning chill, bright toe nail moon overhead,

gnarled brown hands scrape a frosted windshield, Lord do I miss that bed.

Come on old truck and talk to me son, don’t make me have to cuss,

you better turn over and do it soon, out here there ain’t no bus.

My wood fires a rollin’ – oak and hickory wood,

twelve hogs on the pit sizzlin’ and looking mighty good.

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,

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 PIT MASTER

The fence needs some mendin’ and so does the roof,

the vet needs to look at my hoss’s sore hoof.

If I move right along I can get it most done,

before the shadows get long and I run out of sun.

I need to split kindling for the pit and the house,

and set me a trap and catch that damn mouse.

Then good Lord willing I’ll take me a blow,

and catch Paul Harvey on my old radio.

I’ll sit by the fire and sip a little gin,

and rest these old bones so I can do it again.

Tomorrow I’ll make sausage if I possibly can,

time sho gets away from a barbecue man.

~ Jim Early © Copyright October 2006 All Rights Reserved


SPONSORS OF NCBS


APPETIZERS:

Jam’s Smokin Wings

Ingredients:

Directions:

Season wings with onion salt, pepper, paprika and garlic powder, making sure the wings are well coated. Melt butter over low flame. Pour in hot sauce (can combine butter and hot sauce in a bowl and microwave until butter is melted). Place wings in a pan and bake in a 400° oven until brown. Remove wings from oven and coat them with hot sauce and butter mixture. Place wings back into oven and let hot sauce mixture bake into wings, 15 minutes. Take wings out. They’re crunchy and hot! Good!

Recipe by Jamilah Holden (Grady Family Recipes)

Roasted Shrimp Cocktail

Ingredients for the shrimp:

2 pounds (12 to 15 count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Ingredients for the sauce:

1/2 cup chili sauce (recommended: Heinz)

1/2 cup ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

Directions:

Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Recipe courtesy of Ina Garten - 2008, Barefoot Contessa Back to Basics, All Rights Reserved

RECIPES FOR SUMMER FUN

1 lb. chicken

Wings

Onion salt

Pepper

Paprika

Garlic powder

1/2 cup hot sauce

1/2 stick butter


COLONEL’S CUPBOARD

SOUPS, SALADS & SLAW:

Jim Early’s Kitchen Sink Bean Soup

Ingredients:

4 lbs. Harris Teeter Great Northern Beans

2 - 7oz. jars Harris Teeter sliced pimentos

2 baseball size onions

1 - 12 oz pkg. Smithfield Salt pork slices

1 - 16 oz. jar Hiatt’s Chow Chow (reg.)

8 oz. Lexington Style BBQ Sauce (see sidebar)

2 - Tsp Parsley flakes

½ Tsp Dill Weed

½ Tsp Celery Salt

½ tsp Garlic Salt

1 pinch Dill Seed

1 tsp Cilantro leaves

½ Tsp Black Pepper

1/3 cup White Sugar

4 center cut slices of A. B. Vannoy Country Hams (West Jefferson, N.C.)

Directions:

Soak beans in water over-night in a stock pot that will hold beans and water with room for the beans to cook without boiling over. Remove floaters – discard. Pour off water. Refill stock pot with fresh water. Cover beans with water - about 2 inches. Chop onions – med dice. Add onions to beans. Place beans and onions on stove over med. Heat. Add pimento, salt pork, chow chow, BBQ sauce and spices.

Cook at bubbling boil for about 1 hr. Reduce heat to med-low and cook 1hr.

Cook country ham in fry pan with a little water. Turn ham to cook on both sides evenly, about three minutes each side. Allow water to cook off so ham will brown a bit. Trim ham of fat and cut lean meat in bite size pieces. Add ham to soup after soup is removed from cooking. Ladle soup into warm bowls, garnish with sliced Jalapeno Peppers and a dollop of sour cream and a few parsley sprigs,

Serve with Jim Early’s Jalapeno Cornbread




Delicious Potato Salad

Ingredients:

5 lbs. Russet potatoes

1 cup Miracle Whip salad dressing

4 boiled eggs, chopped

1 Tbsp. yellow mustard

1 tsp. celery seed

1 cup finely chopped celery

1/2 cup finely chopped onion

1 (10 oz.) jar sweet salad cubes, drained

Salt to taste

Directions:

Wash and peel potatoes. Dice into cubes. Cook until fork tender. Drain and allow to cool. Add the celery, onion pickles and salad dressing. Mix. Add celery seeds and mustard. Blend well. Add eggs. Mix just enough to blend eggs in salad. Eat and enjoy this delicious, southern style potato salad!

Recipe by Evelyn Boomer Walls - (Grady Family Recipes)

Cole Slaw

Ingredients:

1 medium head cabbage, shredded

1 green pepper, shredded fine

1 small red pepper, shredded fine

1 medium onion, chopped fine

Directions:

In a large bowl, combine the shredded cabbage, peppers and onion. Set aside. To make the salad dressing, in a 1-quart stainless steel saucepan, combine the vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 3 minutes. Pour hot dressing over cabbage mixture and toss well. Let stand at room temperature 30 to 60 minutes, tossing occasionally. For best flavor, cover and refrigerate 2 days before serving. Can keep in the refrigerator up to 10 days.

Recipe by Aunt Sadie - (Grady Family Recipes)

1 tsp. celery seed

1/2 tsp. freshly ground black pepper

1/2 cup vinegar

1/2 cup vegetable oil

1/2 c. sugar

1 1/2 tsp. dry mustard

1 tsp. salt



BREADS:

Jim Early’s Jalapeno Cornbread

Ingredients:

2 (8.5) oz. boxes of Jiffy Corn Muffin Mix

2 eggs (Jumbo)

2/3 cups Half & Half milk

4 Tsp butter chipped

1 tsp. water

1 baseball size onion (diced)

1 ½ cups N. Y. Sharpe Cheddar cheese (diced)

2 (2.5) oz packages Mario Real Bacon Pieces

6 Tsp. Mt. Olive diced Jalapeno peppers (drained)

Directions:

1. Preheat oven to 400 degs.

2. Spray 10X10 deep casserole dish with Pam Original (sides and bottom)

3. Whisk muffin mix , eggs and milk in large mixing bowl.

4. Sauté onions in frying pan over medium heat with water and butter for about 10 minutes until onions are translucent, but not brown.

5. Heat bacon pieces in fry pan (stir) for about 2/3 minutes to warm, do not cook. They are already cooked.

6. Add onion, cheese, bacon and Jalapenos to muffin mixture. Turn and mix well.

7. Pour mixture into greased casserole dish, smooth out evenly to all sides. Do not cover. Place in preheated oven.

8. Cook for about 25 minutes @ 400 degrees.

Check center with a tooth pick to see if it comes

up moderately clean-no uncooked /undercooked

batter. If you need to cook more check in 2

minute intervals. TCT should not take more than

27-29/30 minutes. Bread will brown around the

edges and have a nice golden color. This bread

will not look like browned cornbread.

Corn Spoon Bread

Ingredients:

3/4 c. yellow

cornmeal

1 tsp salt

1 1/2 c. milk

4 tsp. butter, cut into 4 pats

1 (17oz) can cream-style corn

4 large eggs

630 S. Stratford Rd. ~ Winston-Salem, NC 27103

Ph: (336) 768-2221 ~ www.milnerfood.com



Directions:

Into a medium mixing bowl, mix cornmeal and

salt. In a small saucepan, heat milk with butter

until bubbles appear around edge of milk and

butter melts. Whisk into cornmeal mixture. Stir in

corn. In a deep bowl, with an electric beater at

high speed, beat eggs until they thicken and are

pale yellow. Whisk into cornmeal mixture. Turn

into a buttered 8x8x2-inch baking dish. Bake in a

preheated 350 degree oven until firm to the touch

and golden brown, about 30 minutes. Do knife

test for doneness. Serve at once with butter.

VEGETABLES:

Jim Early’s Stewed Tomatoes

Ingredients:

1 – 13 oz. loaf French Bread

2 – 28 oz. cans of whole peeled tomatoes

1 - 12 oz. can of tomato juice (hold in reserve)

1 – baseball sized onion

2 – 8 oz. bags shredded sharp cheddar cheese

2 – 8 oz. bags shredded Colby & Monterey Jack cheeses

½ stick butter (salted)

½ tsp salt

½ tsp black pepper

1 pinch spoon Dill Weed

1 pinch spoon Celery Salt

1 pinch spoon Cilantro Leaves

1 pinch spoon Poppy Seed

½ tsp Parsley Flakes

1 cup white sugar

Directions:

Pour the cans of tomatoes into a fairly large bowl. Save juice. Core the tomatoes, hand crush, tear into thumb size pieces. Place

tomatoes and tomato juice in medium stock pot over medium heat. Add spices to tomatoes and cook for about 45 minutes stirring occasionally.

Into a deep baking dish about 12” X 12” in size place a layer of bread torn into pieces thumb size. Cover bread with tomato mixture. Cover tomato mixture with a layer of sharp cheddar cheese. Repeat bread, tomato mixture, sharp cheddar cheese layers, repeat bread, tomato and finish with the Colby-Monterey Jack cheese.

If your tomato mixture and bread are not working out, use some of the tomato juice to be sure all of the bread is covered with liquid before cooking.

Place in preheated

350 degree oven and cook for approx. 10 minutes

to melt cheese. Let cool before serving.

http://www.milnerfood.com/



Aunt Sadie’s Collard Greens

Ingredients:

Directions:

Place meat in large saucepan. Add water. Cover pot and bring to boil. Reduce heat and simmer until fork-tender. Pick greens and break off stems from leaves. Wash thoroughly. Cut or break leaves in small pieces. Add greens, onion, pepper, sugar, oil, salt and black pepper to pot. Cook until greens are done (about 40 minutes). Be careful not to use too much salt.

Recipe by Aunt Sadie (Grady Family Recipes)

Fried Green Tomatoes

Ingredients:

Green tomatoes

Eggs

Salt

Pepper

Bacon fat for frying

Bread crumbs

Water

Directions:

Slice green tomatoes very thin (they are best when slightly tinged with pink). Dip in egg, which has been slightly beaten with salt, pepper and a little water, then in bread crumbs and fry in just enough bacon fat or oil to cover bottom of pan. Cook until brown and crisp on both sides.

Twice Baked Sweet Potatoes

Ingredients:

8 medium sweet potatoes, scrubbed

4 tablespoons butter

Salt and pepper to taste

1 cup diced celery

1/2 pound bacon, cooked crisp and crumbled

Directions:

Sweet potatoes are an old southern favorite. Enjoy this simple recipe with the backyard barbecued spareribs listed below as the sauce for the spareribs is not overly sweet and will not compete with the sweetness of the potatoes.

Pierce potatoes with a fork, place on baking sheet and bake in a 350 degree oven for one hour or until soft. Remove and set aside to cool slightly. In

1 lb. smoked beef

1 1/2 quart water

4 lb. fresh collard greens

1 medium onion, chopped

1 small green pepper, chopped

1 Tbsp. sugar

1 Tbsp. vegetable oil

a little salt

black pepper (optional)

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small skillet sauté celery in one tablespoon butter until tender (about 10 minutes) and set aside. When potatoes are cool enough to handle, cut off a 1/2 inch thick piece from one long side of each, scoop flesh out into bowl leaving a 1/4 inch thick shell. Mash potato flesh with remaining three tablespoons butter, stir in celery, bacon, salt and pepper. Spoon mixture into potato skin; arrange in baking dish and bake at 350 degrees until heated through (about 15 minutes). Potatoes may be prepared a day ahead; cover and refrigerate. Reheat in a 350 degree oven for 45 minutes.

Recipe Courtesy of The National Pork Board

MEATS: Grilled Poulet Rouge

Ingredients:

1 Poulet Rouge split in back, spatchcock style 3.5 to 4 lbs

4 cloves garlic coarsely chopped

2 Tbsp fresh rosemary chopped

1 Tbsp fresh thyme chopped

Zest of 1 lemon and juice

1 Tbsp fresh parsley

1 lemon sliced thick

1 small sweet onion sliced thick

kosher salt, ground pepper

1 Tbsp olive oil

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Directions:

Combine garlic, rosemary, thyme, lemon juice and zest, parsley, salt and pepper, and olive oil and chop in a blender or immersion blender. Spread mixture over both sides of chicken. Marinate chicken for two hours. Light coals for grill. Once grill is hot place chicken on rack over hot coals. Flip it after five minutes over coals. Place the lemon slices and onion slices on the rack away from coals so that they caramelize slowly. Removed when golden on both sides then reserve on a plate. Another three minutes place chicken away from coals and cook turning chicken every few minutes until fully cooked or internal temperature registers 165 degrees F. When done remove and place on tray. Let meat rest five minutes, then cut chicken and serve with lemon and onion slices and chimichurri sauce.

Baby BACK PORK RIBS

The grill is very important in cooking your ribs. Have the ribs approximately twelve inches from the heat source. Cook them low and slow. The cooking temperature should be around 250 degrees for 3 to 3 ½ hours. Start cooking with the bones face down. Cook mostly with the bone side down, but turn the ribs several times during the cooking process.

To prepare the ribs it is advised to remove the membrane on the bone side. Put the desired rub on the night before. Cover and keep in refrigerator. This helps the rub to penetrate into the meat. My rub of preference is brown sugar and Lowery's seasoning salt. I use 3 parts brown sugar to one part seasoning salt..

The ribs only need to be basted during the last 30 minutes of cooking. You may have your own basting sauce. There are several commercial sauces that will work for you depending on if you desire sweet sauce or less sweet. Sweet Baby Ray’s BBQ

Sauce is a good commercial sauce and fairly easy to find.

I recommend spraying the ribs during the cooking process every hour or so with apple juice. This keeps the ribs moist. If you start basting the ribs to early the sauce may burn on the ribs…be careful. Pay attention to the ribs while they are cooking. Your grill might cook them faster than another grill.

A good way to see if the ribs are ready is to pick up the slab in the middle with tongs and shake it a little. If the ribs are done they should bend down-ward on each side of the tongs and be a little springy. If the ribs stay straight and firm they may need a bit more cooking.

You do not want the ribs to “fall off the bone”. You want to be able to take a bite of the meat on the rib and the rest of the meat stay in place on the bone.

Practice, practice, practice and know your fire. Bon appétit.

By Jim Early



Sushi Rice with Miso-Caramel Glazed Salmon

Seasoned Rice Ingredients:

1 cup short-grain sushi rice

1 tsp. kosher salt, plus more

2 Tbsp. unseasoned rice vinegar

1½ tsp. sugar

Salmon and Assembly Ingredients:

2 Tbsp. pure maple syrup

2 Tbsp. red or white miso

2 Tbsp. tamari or soy sauce

2 Tbsp. unseasoned rice vinegar

¼ tsp. crushed red pepper flakes, plus more for serving

1 Tbsp. extra-virgin olive oil

2 5–6-oz. boneless salmon fillets

Kosher salt

3 scallions, sliced

1 Tbsp. toasted sesame seeds

Lime wedges (for serving)

Seasoned Rice Directions:

Rinse rice several times with cold water in a colander until water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 1¼ cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes.

Whisk vinegar, sugar, and remaining 1 tsp. salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.

Salmon and Assembly Directions:

Whisk maple syrup, miso, tamari, vinegar, and ¼ tsp. red pepper flakes in a small bowl to combine.

Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7 - 9 minutes. Turn salmon and continue to cook just until very lightly browned on the flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat from skillet. (Return fish to skillet if needed before proceeding.) Reduce heat to low and add glaze; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute longer.

Serve salmon on top of rice. Drizzle with any leftover glaze. Top with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges alongside for squeezing over.

Recipe by Chris Morocco, Photo by Emma Fishman

Food Styling by Susie Theodorou

https://www.bonappetit.com/recipe/sushi-rice-with-miso-caramel-glazed-salmon

Food Innovation Group: Bon Appétit and Epicurious © 2019 Condé Nast. All rights reserved.



SAUCES: Chef John Milner’s

Black Berry BBQ Sauce

Ingredients:

2 pts fresh black berries

1 small sweet onion, diced

2 medium sized garlic cloves, minced

3 Tbls unsalted butter

1/4 cup blackberry preserves

1 Tbls ancho powder

1 tsp cumin

1 Tbls smoked paprika

Pinch allspice

Pinch cinnamon

1 Tbls molasses

1/2 cup agave nectar

1 cup apple cider vinegar

Sea salt and fresh cracked black pepper to taste

Directions:

In a medium to small sauce pot sauté the aromatics in the butter until tender. Add the blackberries and remaining ingredients. Simmer for about 20 minutes. Puree and strain through a sieve till smooth. Baste as needed on poultry or game. Dresses 4 birds (Great for Poulet Rouge)

Basic Vinegar-Based Sauce

Ingredients:

2 quarts White House vinegar

2 ounces crushed red pepper

2 tablespoons salt

1 tablespoons black pepper

1/2 cup sugar

Directions:

Mix all ingredients well. After basting pig, pour remaining sauce in small jars to serve with cooked pig. Yield: two quarts.

Above is a basic recipe for vinegar-based barbecue sauce that many use for cooking a whole hog.

Dried Cherry-Cabernet Reduction

Ingredients:

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)

Directions:

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 set sauce to desired thickness.

By Chef Thomas Young (deceased 2.21.12)



DESSERTS: Pig Picking Cake

Cake Ingredients:

One box of yellow cake mix

¾ C (cup) of cooking oil

4 eggs

1 can of Mandarin Orange sections

Icing Ingredients:

1 large container of Cool Whip

1 can of crushed pineapple

1 package of instant vanilla pudding

1 C (cup) of nuts (pecans), chopped

Cake Directions:

1. Blend cake mix, oil, and 4 eggs until moistened

2. Add Mandarin Oranges sections (using the juice)

3. Mix well

4. Bake at 350°F in 3 layers for approximately 25-30 minutes, using a 9” pans

Icing Directions:

1. Mix ingredients together

2. Frost cakes after allowing them to cool

Raspberry Pudding Bars

Ingredients:

1½ C. graham cracker crumbs

6 Tbsp. butter, melted

2 Tbsp. granulated sugar

1 package (8 oz.) cream cheese, softened

½ C. powdered sugar

1 package (3.3 oz) instant Lemon Pudding

1 C. milk

1 tsp. lemon zest

12 oz. fresh raspberries, save ⅓ C. for garnish

Directions:

1. Line an 8x8 baking dish with parchment paper or foil. Set aside.

2. Combine graham cracker crumbs, butter and sugar until well blended.

3. Press into baking pan. Refrigerate while preparing the filling.

4. Combine cream cheese and powdered sugar with an electric mixer until well blended.

5. Add dry pudding mix, milk, and lemon zest.

6. Beat 2 minutes or until well blended.

7. Layer raspberries on top of crust.

8. Pour pudding mixture over raspberries; spread gently to cover berries.

9. Refrigerate at least 4 hours before serving.

10. Use edges of parchment paper or foil to lift bars from the pan.

11. Cut into squares and garnish

By Mandy Bird

https://mandysrecipeboxblog.com/raspberry-pudding-bars/



Peach Dumplings

Ingredients:

Directions:

Combine peaches, water, sugar and lemon juice in a large saucepan. Bring to a boil. Combine all remaining ingredients in a mixing bowl, stirring lightly Using a tablespoon, drop this mixture into hot peach mixture. Reduce heat. Cook, covered, 15 minutes, without lifting cover. Serve warm with cream or ice cream. Yield 6 to 8 servings.

Recipe by Annie D. Parrott (Grady Family Recipes)

Homemade Peach Ice Cream

Ingredients:

6 cups whole milk

2 cans condensed sweetened milk

2 or 3 cups peaches, chopped into small pieces

1 or 2 bags crushed ice

1 box rock salt

Directions:

Combine ingredients in ice cream maker and cover. Layer crushed ice and rock salt around ingredient container. Let ice cream maker churn about 30 minutes or until ice cream reaches desired thickness.

Recipe by Annie D. Parrott (Grady Family Recipes)

NCBS wishes to thank Board Member Steve Grady and his lovely wife Gerrie for sharing family recipes.

5 cups sliced peaches

1 cup sugar

2 Tbsp. lemon juice

1/4 cup brown sugar, packed

1 cup pancake mix

1/4 tsp. nutmeg

1/2 cup milk

2 Tbsp. melted margarine

2 cup water


GOOD ADVICE

Take into account that great love and great achievements involve great risk.

When you lose, don’t lose the lesson.

Follow the three R’s: Respect for self, respect for others, responsibility for all your actions.

Remember that not getting what you want is sometimes a wonderful stroke of luck.

Don’t let a little dispute injure a great friendship.

When you realize you’ve made a mistake, take immediate steps to correct it.

Spend some time alone every day.

Open your arms to change, but don’t let go of your values.

Remember that silence is sometimes the best answer.

Cycle of Success

At age 4 success is… not peeing in your pants.

At age 12 success is… having friends.

At age 16 success is… having a driver’s license.

At age 20 success is… going all the way.

At age 35 success is… having money.

At age 50 success is… having money.

At age 60 success is… going all the way.

At age 70 success is… having a driver’s license.

At age 75 success is… having friends.

At age 80 success is… not peeing in your pants.

“One day your life will flash before your eyes. Mak e su r e i t ’ s wo r th w a tc h in g . ” - Author Unknown

“Never waste a minute of your precious life by squandering it thinking about people you don’t like.” - Author Unknown

“Intellectual growth should commence at birth and cease only at death.” - Albert Einstein

“Dream as if you’ll live forever, live as if you’ll die today.” - James Dean

“Laugh as much as you breathe and love as long as you live.” - Author Unknown

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” - Maria Robinson

“The most important things in life aren’t things.” - Anthony J. D’Angelo

“Only a life lived for others is a life worthwhile.” - Albert Einstein

INSPIRATIONAL QUOTES


FRIENDS OF NCBS

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Enforcement Officers Association

NHCLEOA

P.O. Box 7501 Wilmington, N.C. 28406

SPONSORS OF NCBS


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

Email: [email protected]

Website: www.ncbbqsociety.com

Graphic Design and Web Presence

Alex Polyachenko - Webmaster, Graphic Designer & Photographer

Alan Nichols - Social Media Administrator

Kimberly Early - NCBS Nurse & Photographer

Editor and Columnist

Jim Early

Contributing Correspondents

Margo Knight Metzger

Jim Morgan

Jason Ingram

Sean Wilson

NCBS Officers President………………………………...…………... Jim Early

Vice President…………..……………....Debbie Bridges-Webb

Secretary…………………………….…….............Mary E. Suhr

Treasurer………………………..……………………Jim Early

Asst. Treasurer…………………………….…..…Alan Nichols

NCBS Board Members

Jim Early…………………………....……....…Winston-Salem, NC

Clay White………………….…………………..…...Pinehurst, NC

Steve Grady…………………………..…….…..….….Dudley, NC

Debbie Bridges-Webb……………………….…...……Shelby, NC

Samuel Jones………………………….……..….……..Ayden, NC

Donnie Boltz………………………………...…. Wilmington, NC

Bobbie Wooten………………………….….....Charlottesville, VA

John Crossen………………….…………………......Marshall, VA

All rights reserved, The North Carolina Barbecue Society © 2019

®

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.

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.

R. H. Barringer

Distributing Co. Inc.

Winston-Salem, NC

ncbs celebrates summer time

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