10TH ANNUAL COASTAL NCBS BBQ BOOT CAMPncbbqsociety.com/pigtales/PigTales_10_19.pdfFrom 6:30 PM to 7:45 PM we had our MIXER & COOK OUT. My good buddy, and favorite butcher, Otis Rucker

October 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.

2019 COASTAL NCBS BBQ BOOT CAMP 3 - 14

NCBS MARKETPLACE 15

CENTERFOLD 16 - 17

NCBS SPONSORS 18

2019 COASTAL BOOT CAMP GALLERY 19 - 30

Inside This Issue...

®

®

10TH ANNUAL COASTAL NCBS BBQ BOOT CAMP

SEPTEMBER 27 - 28, 2019

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® October 2019 PAGE 2

chef’s apron also embroidered with our logo. Each camper also received copies of recipes from prior camps, as well as the recipes of the instructors at this camp.

At 2:30 PM this writer gave the campers an overview of NCBS history and the NCBS Rules and Regulations for a cooking contest sanctioned by NCBS and judged by NCBS Certified BBQ Judges. Our rules are different from other BBQ entities, and in the opinion of this writer, much fairer to both the cookers and the judges.

Next, Pit Master Alan Nichol’s first class of the day was how to prep and cook succulent pork ribs. He taught the class how to

peel the membrane from the ribs, trim the ribs for competition, cooking or leave the knuckles on for backyard cooking. Next he taught the class how to make some reeealy good rubs. Some of the rubs were “complex” rubs and some were basic rubs. All were yummmmy. Alan is a perfectionist. When his ribs are finished cooking, he applies a secret sauce which he shared with the campers. He then glazes the ribs with a crème brulée torch.

Then Alan showed the attendees how to trim a beef brisket for c o m p e t i t i o n cooking. Alan is a three time Master BBQ Judge and knows what the judges are looking for in

PAGE 3 NCBS Pig Tales® October 2019

2019 COASTAL NCBS BBQ BOOT CAMP

I always pray for good weather for our camps. I admit, I do a bit more praying for our Wilmington camps. This year was no different. Having a camp at Wilmington during hurricane season is always a challenge. Last year we had to cancel the Wilmington Camp because of Hurricane Florence. This year with a daisy chain of storms traveling up the East coast the weeks before our camp, my prayers increased daily. We have indoor facilities that will house the camp and its cooking classes, but will not permit the attendees to experience the smells of the meat cooking, which can only be done outdoors.

My prayers were answered! All of the Hurricanes/Tropical Storms Dorian, Humberto, Jerry, Kiko and friends moved up the coast the days before the camp and drug their rain bands with them. We had great weather. OK, it was HOT, but it did not rain. Once again our camp was setup Friday morning in dry conditions. Thank you, Lord for glorious weather all weekend.

Campers checked in at 2 PM signed their releases and picked up their black swag bags w i t h “ N C B S ” embroidered on the side. Each bag contained a red Hanes beefy T-shirt with the N C B S l o g o embroidered on it and a really nice black



competition cooking. In his class, he teaches how to trim a brisket for backyard cooking as well. Alan has been performing this feat for NCBS at our schools for the past six years. He really knows how to trim, season and cook a brisket. Alan cooks the briskets on the wonderful competition model cooker provided to us by Backwoods

Smoker. This amazing cooker will cook about 12 - 15 briskets at a time to a golden brown perfection. When you equip it with a Guru, you can control everything digitally. Alan can make that thing dance. As part of his brisket class, Alan taught the campers how to make a number of injections for brisket and pork in general and to make a “crutch”.

Alan also gave the campers a sample cooking log and instructions on how to make a log of their cooking efforts. Good stuff.

Our next instructor was Donnie Boltz, C h e f a n d Proprietor of Fish Bites restaurant in Wilmington. Now there are places I like to eat if I am in the neighborhood. There are places I would drive a short distance to eat. Then there are a few places I would drive 100 miles to eat. Fish Bites is one of those places. Donnie grew up a few miles from his restaurant. He learned how to prepare seafood from some of the best cooks on Masonboro sound. He was a commercial boat captain, a commercial fisherman

and had a camper try his hand at it. Donnie shared his secret how to prep the clams to save all of the wonderful juices that flavor the chowder. Then the campers got to sample this delicious offering. Donnie makes this chowder several different ways depending

upon his mood and what is available. Some versions have alcohol, while some do not.



and is a c r e a t i v e c o o k . D o n n i e knows how t o d o things with food that they do not teach in c u l i n a r y school. At Fish Bites,

he is blessed to have his own boats, his own fresh seafood market next door, and his own oyster beds. If it is fresher than Fish Bites’ daily menu, it is still swimming. He creates all of his recipes and teaches his chefs how to make them.

For his part on our agenda, Donnie made his famous New England Style Clam chowder. Donnie showed the campers how to shuck clams



N e x t D o n n i e brought out a l a rge Yellow Fin tuna, head and tail off (wholesale m a r k e t price $450) and showed the attendees how to dress a large fish, including spooning. He shared some of the tricks that make him famous for his tuna dishes. Then he made a

Ponzu Sauce for the tuna which was served rare on slices of cucumber with razor-thin slices of sweet onion. WOW!

From 6:30 PM to 7:45 PM we had our MIXER & COOK OUT. My good buddy, and favorite butcher, Otis Rucker ground us about 35 pounds of steak burger with his secret formula. The NCBS kitchen team patted out ¾ lb. burgers that

would fit on 5” buns. Pit Master Alan Nichols cooked t h e s e m o r s e l s inversely in the Backwoods Smoker for a bit and then

they were placed on our Big Green Egg to get the desired char and become what we call “The Beauties”. The campers added mayo, lettuce, tomatoes, onions, dill pickle chips, jalapeno slices and any other t r i m m i n g s t h e y desired. Some campers ate their Beauties like



steak with this writer’s Cowboy Brown Sauce and sautéed onions. The Beauties were served with an assortment of potato chips and NCBS kitchen lead Bryan Mosher’s baked beans. Believe it or not, some campers ate two Beauties. Dessert was Kimberly Early’s homemade peach cobbler topped with vanilla ice cream. YUM!

Amid moans and g r o a n s t h e campers waddled out to their seats to hear this w r i t e r g i v e excerpts from his Quality of Life Seminar - 14 STEPS TO BALANCE (THE SECRETS TO A GOOD LIFE)

The final class of the day was Time with the Pit Masters. This hour is a time when the attendees

The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.

can ask a panel of our Pit Masters any question they wish about BBQ, Cooking, Cookers, etc, etc, etc... Our panel this night was composed of Pit Master Alan Nichols of Belews Creek, Pit Master/Chef Clay White of Pinehurst, Pit Master Greg Stallings of Wilson and yours truly of Winston-Salem. At 9:00 PM this writer finally had to call time and end what had been a beautiful day of Good Food, Good Friends and GOOD TIMES!



The NCBS kitchen crew was back at camp at 6:00 AM to start breakfast. The c a m p e r s arrived at 7:00

AM and enjoyed steaming mugs of Dunkin’ Doughnuts coffee while they heard Pit Master/Chef Clay White share how to cook a whole hog, Eastern NC style. Clay kept the attendees spell bound with his stories while his crew fired his cooker. Mister pig was placed on the custom-built BQ Cooker, salted and the hood was closed. About 8:00 AM campers then made their way to the dining hall.

A Southern breakfast had been laid out for the campers. They had huge scratch-made biscuits made just for us by Biscuitville (the biscuit of choice of NCBS) and filled with mouthwatering country ham from A. B. Vannoy Country Hams of Jefferson, NC. These hams are finished the old fashioned way, rubbed with sugar and salt, air-cured in ham barns on top of a mountain for more than eight months and then shipped directly to NCBS. The country ham biscuits and Alan’s red-eye gravy were accompanied with this writer’s homemade sausage gravy ladled over more biscuits. Then there were homemade cinnamon rolls and bowls of fresh fruit, OJ and more coffee. MMMMMMMM. It was soooo good!



Clay then showed the campers how to make a good brine for the chicken and make the chicken into attractive serving pieces for the plate. NCBS staff members David Shepherd and Donnie

Brown assisted Chef Clay and cooked the chicken on our Big Green Egg while Chef Clay taught the class how to make A l a b a m a W h i t e Basting Sauce for the

bird. The campers were then served one ounce servings of the birds with the sauce. If it was not the best chicken this writer has ever eaten, I do not remember a better one. Simply Awesome!

Then Chef Clay taught the class how to make his BBQ Chicken Sauce Glaze. More delicious chicken! Despite having just eaten a laaarge breakfast, the class went after the chicken samples

like Vikings that had been at sea for months.

Chef Clay also taught the class how to make his Eastern NC vinegar based BBQ Sauce. Oooh so good!

Alan Nichols returned to the stage at 9:00 AM to teach the campers how to cook pork shoulders Lexington Style and make three types of Lexington Style dips. Alan showed the campers the component parts of a pork shoulder (including the money meat). Alan then demonstrated the upper half of the shoulder (the Boston Butt) and the bottom half of the shoulder (the picnic ham). He taught the class how to cook each for competition or a backyard cook-out. Good job Alan!

At 10:00 AM Chef Clay White of Chef Clay Private Catering in Pinehurst, NC (private Chef to the stars) took center stage and showed the attendees how to cut up a whole chicken the way a chef would prepare a bird. Chef



At about 11:05 AM this writer did his class on how to make some of his good side dishes for BBQ. A few of the dishes included collard greens, stewed tomatoes, corn pudding, butter beans with ham hock, kitchen sink bean soup, jalapeno cornbread and other “fixings”.

Twelve o’clock noon, the NCBS Staff rang the dinner bell. The attendees were treated to steaming bowls of Kimberly Early’s made from scratch homemade chicken stew along with homemade yeast rolls and honey butter, fresh garden salad and a half dozen great dressings,

sweeeeet tea and Dewey’s Bakery of Winston-S a l e m , N C mouth watering lemonade cake. NAP TIME!

For his afternoon class, Chef Clay showed them how to make a fabulous marinade for flank steak and make his Carne Asada

Flank Steak. This is a wonderful dish that does not break the bank. Paired with Chef Clay’s next offering, Pico de Gallo sauce and you have a match made in heaven. Again the campers got more samples.

Then Chef Clay showed the attendees how to break down a whole beef loin and make all the cuts and trim that most butchers do not do in your meat market. Failure to do this has you paying $20+ dollars a pound for meat that should be stew beef. After trimming and cutting the loin into steaks, Chef Clay had some beautiful filet mignons. These scrumptious morsels were cooked on the Big Green Egg to medium rare.

Chef Clay then taught the class how to make a (too good to swallow) Bordelaise Sauce. This magical concoction was served over perfectly cooked pieces of filet



tasted. Next, I taught the campers to make my nat iona l l y acc la imed Jalapeno Pimento Cheese and served samples.

My time concluded with how to make Baked Red Delicious Apples with butter, Maker’s Mark, brown and white sugar and Jim’s secrets.

We had a small break while the NCBS staff setup for the BBQ judging class. The class returned and we did a walk-through of a mock BBQ judging event. The class had judging placemats, scoring sheets, pencils, etc... The Table Captains placed chopped Lexington Style BBQ on their place mats that had been sauced. The attendees first viewed the BBQ for appearance and were told what to look for in good ‘cue. They scored for appearance. Next the attendees were told to taste the BBQ and

m i g n o n a n d presented to our campers. Though they had just eaten a plowmen’s hardy breakfast, shortly followed by pieces of scrumptious chicken, a wonderful lunch and yummmmy pieces of flank steak, the filet mignon and Bordelaise sauce proved to be irresistible and the attendees came back for seconds and thirds until it was all gone.

It is hard to follow Chef Clay. You know the members of the class are as full as ticks and would really like to just curl up and take a good nap. Nevertheless, this writer swung into the last cooking class of the day. I taught the campers how to

make my award winning Brunswick Stew. In my humble opinion, it is the best in the world. That is not bragging. It is just a fact. Will Rogers once said, “If it’s the truth, it ain’t bragging.” This stew requires about $300+ dollars worth of groceries, about 12 hours prep and cooking (with good help) and makes 44 quarts of the best Brunswick Stew you ever



score for tenderness. Then the attendees tasted again and scored for taste. The campers all did a good job with their task.

About 3:50 PM the campers filled out their camp evaluations. This helps us with future camps.

At 4:00 PM we took a break for the campers to return to their lodging for that nap and to shower and dress for THE Feast at 6:30 PM.

Promptly at 6:30 PM the “Drinking Lamp” was lit. We had several delicious wines from our friend Pernod Ricard USA, an assortment of Budweiser’s best (one of our sponsors),

an array of Coke products, sweet tea and bottled water. The attendees decked out in their summer attire gathered, mingled and introduced their guests to other campers and their guests. The banquet tables were loaded with all the wonderful

food we had prepared for the past 18 hours, except the fish. It was a carnivore’s delight.

This writer said the blessing before The

Feast, as we do before every meal, and then the Warriors went through the buffet line first, followed by the 1st Responders and they were followed by the other attendees. This is a long honored tradi-tion with NCBS. It is our way of saying thank you, first to God, and then to those who have sacrificed so much and those who put themselves in harm’s way to protect us every day and so we can sleep good at night.



with pork belly by Milner’s American Southern Restaurant in Winston-Salem, red Lexington-Style slaw, Eastern NC-Style white slaw and baked apples with Makers Mark. And for dessert, Kimberly Early’s homemade peach cobblers with vanilla ice cream, key lime pie, Banana Pudding made for us by JR Hill of Hill’s Lexington BBQ of Winston-Salem and other sweet goodies.

The NCBS kitchen staff and our talented instructors presented the attendees with chopped Lexington-style BBQ and Lexington-style dip, melt-in-your-mouth beef brisket with au jus, a whole-hog pulled Eastern-style with Chef Clay’s BBQ sauce, to-kill-for pork ribs, and delicious sides of baby new potatoes with a garlic butter & dill sauce, baked beans with burnt ends, collards



At 8:00 PM we recognized the campers as NCBS Certified BBQ Judges. Each person completing the entire school was awarded an NCBS Certified Judge’s hat. Diplomas and matching Judge Certificates will be mailed to each attendee completing the course. As always, there was lots of clapping, cheering and good natured teasing with this ceremony. For just about all of the attendees, they were the first in their family to graduate BBQ.

Next we drew for some reeealy nice door prizes provided by A.B. Vannoy and Budweiser. Budweiser shared a number of nice prizes including framed mirrors, cookers, etc... A.B. Vannoy provided a scrumptious country ham. We

also awarded lots of Pernod Ricard wines and a Chef’s knife to each of the two c a m p e r s t h a t traveled the furthest (Toronto, Canada).

I have said it many t imes , R ingl ing Brothers may be “The Greatest Show on Earth”, but

NCBS throws “The Best Party on The Planet”.

My heartfelt thanks to all the instructors, N C B S s t a f f , sponsors and the attendees who made t h i s a n o t h e r successful NCBS BBQ Boot Camp. May God bless you one and all.

~ Jim Early


NCBS MARKETPLACE

REASONS TO VISIT WILMINGTON, NORTH CAROLINA

NCBS BBQ BOOT CAMP

REASONS TO VISIT WILMINGTON, NORTH CAROLINA

NCBS BBQ BOOT CAMP


SPONSORS OF NCBS

2000 East Dixon Blvd

Shelby NC 28152

704-482-8567 www.bridgesbbq.com


2019 COASTAL BOOT CAMP GALLERY



Official provider of all embroidered goods for

the North Carolina BBQ Society.

130 Stratford Ct Ste E,

Winston-Salem, NC 27103

To The Point, Inc.









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

http://site.abvannoyhams.com/









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

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

http://www.milnerfood.com/






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

Clay White - Social Media Administrator

Rick Hollowell - 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

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

Documents

10TH ANNUAL COASTAL NCBS BBQ BOOT CAMPncbbqsociety.com/pigtales/PigTales_10_19.pdfFrom 6:30 PM to 7:45 PM we had our MIXER & COOK OUT. My good buddy, and favorite butcher, Otis Rucker