11th ANNUAL MOUNTAIN NCBS BOOT CAMP · place a perfectly prepped 139 pound pig on the pit. Chef Clay had started his fire about 6 AM and had a goodly amount of hickory and oak hot

August 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.

SPONSORS OF NCBS 2

11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP 3 - 15

CENTERFOLD 16 - 17

MOUNTAIN NCBS BBQ BOOT CAMP GALLERY 18 - 29

VIPER'S VAPORS & MISS CAROLINE'S SECRETS 30

Inside This Issue...

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11th ANNUAL MOUNTAIN NCBS BOOT CAMP

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® August 2019 PAGE 2

PAGE 3 NCBS Pig Tales® August 2019

11th ANNUAL MOUNTAIN NCBS BBQ BOOT CAMP

The weather forecast for our camp weekend was possible afternoon showers Friday. Well one could make that forecast for our mountains every day during the summer months and be right most of the time. We did not have showers Friday. We had a beautiful day and the evening was pleasant as well. It is really nice to have high seventies and low eighties when the rest of the state is experiencing mid-90’s that feel like triple digits.

Our NCBS staff arrived at the appointed time and we began setting up camp. We have had the same staff now for the last six

camps and they are the greatest bunch of guys and gals with whom one could ever wish to work: Bryan Mosher of Holly Springs, Rick Hollowell of Greensboro, Alan Nichols of Belews Creek, Chef Clay White of Pinehurst, Donnie Brown of South Port, David Shepherd of Charlotte and Alex Polyachenko of Winston-Salem. Rick Hollowell has helped run all of our BBQ Boot Camps since 2006. Bryan Mosher is Chief-of-Staff for the kitchen. Alan has been an instructor at 15+ camps and can cook anything asked of him. We also had my wife Kimberly Early helping as camp registrar, camp nurse and Bryan’s assistant in the kitchen. Kimberly has been our camp nurse for 29 of our 31 camps to date, as well as helping me prep and buy for the camps and load and drive one of the NCBS vehicles. By the way, did I mention my good left and right arms?

At the 2016 NCBS Mountain BBQ Boot Camp our new, enclosed, tandem-axle trailer made its debut. In 2017 our new equipment included a Backwoods Smoker (G2 Competitor Model) with a BBQ Guru Temperature Control Kit and an extra large Big Green Egg. We also have a new supply of Weber 22.5 kettles and a Smoky

Mountain Smoker. All are shared with NCBS by their respective manufacturers!

While we got everything in readiness for our campers, the staff made pizzas and had lunch before the campers, Warriors and 1st Respond-ers arrived and had check-in on time at 2:00 PM.

After our campers were registered, at 2:30 PM this writer shared a bit of history of NCBS, who we are, how we started and what we do. We then had a class on NCBS Rules and Regulations so all of our campers could understand why ours differ from other BBQ entities.

Then The First Lady of Lexington Style BBQ, Debbie Bridges-Webb, owner of Red Bridges

BBQ Lodge of Shelby, NC, shared some of her family BBQ secrets and tips on how to run a successful BBQ business.

Next, Pit Master Alan Nichols showed his impressive skills and taught the attendees how to prep and cook Boston Butts.


At 4:15 PM we had a short break. Alan returned to the stage at 4:25 PM and wowed the campers with another class. This one was how to prep and cook pork ribs and beef brisket. When it comes to cooking award-winning pork ribs and beef brisket, Alan has few, if any peers.

From 5:30 PM to 7 PM, we had our quickly approaching, world famous MIXER & COOK OUT. We feasted on 3/4 pound medium to medium rare steak burgers specially prepared and ground by my good friend, Otis Rucker, butcher extraordinaire. “The Beauties” as we call them, were prepared by Bryan Mosher and Team NCBS’s kitchen staff. They were cooked to perfection by Pit Master Alan Nichols and Team NCBS. The burgers were inversely cooked in the Backwoods Cooker and then given

a quick char at 500 degrees on the Big Green Egg. Campers got to custom build their own gargantuan burgers or c o m p l i m e n t “ T h e

Beauties” with this writer’s Cowboy Brown Sauce and sautéed onions. Add Team NCBS (secret recipe) yummy baked beans, several flavors of potato chips and homemade Apple Cobbler and Vanilla Bean ice cream and you have a PARTY!

The cookout was c o m p l e t e d b y b e v e r a g e s f r o m Budweiser, (Budweiser Freedom Reserve, Michelob Ultra and

Bud Light). Our own Debbie Bridges-Webb graciously served wines from Pernod-Ricard USA (Kenwood Vineyards), Coca-Cola and of course, sweet tea.

From 6:30 PM to 7:15 PM this writer taught the class how to make really good BBQ side dishes, including collard greens, stewed tomatoes, jalapeno cornbread and others.



This year we were told they were not encountering a bear problem. Last year we were told that all cookers needed to be put back on the enclosed trailer each night to avoid problems with the black bears in the area. Not wanting to lose thousands of dollars in cookers, we did as suggested. This year just to be on the safe side, we did it anyway.

The weatherman had call for a chance of rain Saturday. Saturday morning was beautiful.

From 7:15 to 8:15 PM we had one of my favorite parts of the Camp, Time with The Pit Masters. During this h o u r , t h e

attendees ask any questions they wish to the Pit Masters about grills, grilling, cooking methods, judging meats, types of cooking fuels, competition cooking, etc...

A little after 8:30 PM we called it a day and the attendees, with heads full of newly acquired knowledge and stomachs full of good food, trundled off to their wee beds. It was a beautiful day in every sense of the word. The weather was stupendous, the attendees were attentive and the instructors did a masterful job.


2000 East Dixon Blvd

Shelby NC 28152

704-482-8567 www.bridgesbbq.com



Saturday morning at 7:30 AM, all of the campers gathered to watch Chef/Pit Master Clay White place a perfectly prepped 139 pound pig on the pit. Chef Clay had started his fire about 6 AM and had a goodly amount of hickory and oak hot coals ready when the campers arrived. Many, if not most, of the campers had never seen a whole hog cooked in this fashion. After photo-opts with the pig and Clay, the campers meandered to the Sugar Mountain Resort dining room for breakfast.

From 8:00 AM to 8:30 AM the campers feasted on our scrumptious A.B. Vannoy Country Ham biscuit breakfast with red-eye gravy. Breakfast also included this writer’s “killer” country sausage milk gravy on homemade buttermilk biscuits, fresh fruit, steaming cups of special house-blend coffee, orange juice and warm, mouth-watering coffee cakes. YUMMY!



From 8:30 to 9:15 AM, Chef Clay White taught the class how to prep and cook great chicken on the grill and make his version of a scrumptious Alabama white sauce to go with it

Next, Chef Mark Grohman, owner and Chef of Meridian Restaurant in Winston-Salem brought WOWS from the class when he pulled a freshly caught 23.78 lb. NC Grouper from his ice chest. When I say freshly caught, this fish was swimming off the NC Coast on

Thursday before this class on Saturday morning.

Mark taught the class how to clean, gut, and filet the fish as only an experienced Chef might do. Then Mark taught the class the proper technique to grill a fish such as the grouper. Just when you think it could not get any better than the

aroma of this great fish on the grill, Mark taught the class how to make his Lemon Beurre Blanc sauce to crown this dish. It was fabulous! Finger licking good x10.



At 10:00 AM, Mark rolled out his whole hog butchering class. Mark has done this class for us for a number of years and it is always a hit. Mark showed the campers the fine art of butchering a whole hog Italian style. Most of the campers had never seen a dressed whole hog. Chef Grohman carefully carved the pig into the cuts most of us see only in packages at the supermarket. The attendees were fascinated to see where their

favorite cuts came from on a hog and why some parts of the hog work less and are more tender than others.

At 11:00 AM, Chef Grohman conducted a class on cutting the lesser expensive cuts of beef like t e r e s m a j o r , hanger, flat iron etc… and how to make a basic marinade and marinate the cuts, before grilling them into a great offering that would please any guest. Chef Grohman butchers all of his meats at his restaurant; beef, pork, bison, and wild game. Mark continued his class with instruction on carving prime rib into rib-eye steaks or cooking the whole



The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.

r o a s t . C h e f Grohman’s flash grilled at 500 degrees rib-eye steaks with Bordelaise Butter (he calls it Barney Butter) met with enthusiastic response from the campers. Mark is a stickler for freshness. If it is fresher than Meridian’s fare, it is probably still grazing, growing

on a farm nearby or swimming in the ocean. Thanks Mark, great show!

At 12:00 noon, this writer shared portions of his Quality of Life

Seminar: 14 Steps to Balance, produced in 38 states over a period of 10 years.

Next, we had a scrumptious lunch consisting of delicious, hot, homemade yeast rolls, Kimberly Early’s

made-from-scratch homemade chicken stew, fresh garden salad with dressings, and homemade lemonade cake.

After lunch the attendees had time to mingle with fellow attendees and Pit Masters, ask more questions and just hangout.

From 1:35 PM to 1:55 PM Chef Clay White taught the


campers how to make his oh-so-good Eastern NC whole hog vinegar based BBQ Sauce.

We set up outside for this writer’s 2:00 PM class. Minutes after starting the class a storm hit. Clouds that had been merely overcast turn angry quickly. Lighting hit nearby,

the bottom dropped out. Since the campers were sitting in metal lawn chairs and this writer was wired-up and using a metal table, we all scrambled for inside.

Once safely inside, this writer taught the students how to make his nationally acclaimed Pimento Cheese, that was


f e a t u r e d i n Southern Living Magazine. In addition the class was shown his “World’s Best” Brunswick Stew, awesome Banana Pudding, Baked Red Delicious Apples with Makers Mark, Brown Sugar and secrets, Jim’s Joe and other desserts and side dishes.

At this time we took a BREAK to set up for the BBQ judging classes, (most wanted a nap) since they had been eating almost continuously since 8:00 am. We try to provide a memorable weekend full of tasty treats and put the entire class in Weight Watchers in 18 hours. Our goal is to keep the camper’s belt-buckles at a 45 degree angle at all times.

At 3:00 PM, we held a NCBS BBQ Judging Class. The class got to judge some Lexington style Barbecue and attendees could give their oral critique of the offerings if they choose. The BBQ was judged as to a p p e a r a n c e ,



tenderness and taste. The class did a really good job with this task.

Then we took the nap break from 4 to 6 PM.

At 6:00 PM the Drinking Lamp was lit and the campers got to enjoy all the beverages made by


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


Budweiser, courtesy of my good buddy Chip Harpe and R.H. Barringer Distributing Co. Inc. of Winston-Salem, NC. Then the kitchen staff unveiled the most delectable buffet one could ever imagine. We feasted on all of the meats we had

cooked for two days and nights plus a wide array of vegetables including pound-the-table collards from Milner’s American Southern Restaurant in

Winston-Salem, another destination restaurant and sponsor. NCBS is fortunate to have Clay produce the whole hog class at all of our BBQ Boot Camps. We are also fortunate to get to enjoy his

class work. Chef Clay pulled hot, whole-hog pieces from his “Pretty Pig” and the campers thought they had found Nirvana. Well done Clay.

http://site.abvannoyhams.com/



3096 Arrington Bridge Rd.

Dudley, NC 28333

(919) 735-7243

Our Saturday evening meal is called “THE Feast” for a reason. The meal pictured above and the

other pictures show you why. Once again the Pit masters, Chefs and NCBS Kitchen staff did an outstanding job for the 2019 Mountain Camp.

Amidst the smiles and groans of delight, many of the campers returned for seconds. It was quite a

party - GOOD FOOD, GOOD FRIENDS, & GOOD TIMES!



After the meal, we had the award ceremony and gave cooking school diplomas and NCBS Certified Judge Certificates and Judge Hats to the

campers, Warriors and 1st Responders. Then we had prizes for all of the camper s , a ga in courtesy of R.H. B a r r i n g e r Distributing Co. Inc., one of our supporting sponsors and A.B. Vannoy

Country Hams, another one of our great sponsors. Thanks guys!!!

About 9 PM we concluded one of the best camps we have produced to date. We came together, shared and learned more about this passion we call BBQ at the place where it all began, North



Carolina, the “Cradle of ‘Cue.”

Our camps are a destination event for the campers, smiles for the Warriors and 1st Responders, a ton of work for the staff and a lot of FUN for A L L W H O ATTEND.

And to all who had a hand in

making this another successful NCBS BBQ Boot Camp, I offer my heartfelt THANKS and wish GOD’S richest blessing upon you.

~ Jim Early

BEST WISHES FROM THE NCBS STAFF

NCBS MOUNTAIN BBQ BOOT CAMP JULY 19 & 20, 2019

BEST WISHES FROM THE NCBS STAFF

NCBS MOUNTAIN BBQ BOOT CAMP JULY 19 & 20, 2019

Official provider of all embroidered goods for

the North Carolina BBQ Society.

130 Stratford Ct Ste E,

Winston Salem, NC 27103 (336) 725-5303

To The Point, Inc.


COLONEL’S CUPBOARD MOUNTAIN NCBS BBQ BOOT CAMP GALLERY


MOUNTAIN NCBS BBQ BOOT CAMP GALLERY



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

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



http://www.milnerfood.com/



New Hanover County Law

Enforcement Officers Association

NHCLEOA

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
















THOUGHTS FOR THE DAY

INSPIRATIONAL QUOTES

The following are some of my thoughts that I have

penned. I hope you will find one or more useful.

God gives every bird its food but does not throw

it into the nest. You must meet fate halfway. Good

things happen in our lives when we take action to

make them happen.

You must visualize success before you can taste it.

Fine wine is better served un-bottled and exposed

to fresh air, so is anger.

Do not demand perfection rather seek excellence.

Pursuit of excellence permits failure, encourages

risk taking and passion.

Making a living is not the same as making a life.

Life sometimes gives you a second chance. Make

the most of it.

Don’t spend your time paying lip service to

negative and self defeating statements. They will

become a self-fulfilling prophecy.

Own your mess and clean it up. Others already

have their share.

Let the level of your honor be greater than that

among thieves.

Spend your time, money and energy helping

others, God will see to your needs.

So live your life that when you pass it will have

mattered that you came this way.

~ Jim Early

Each day appropriately touch at least one person. We love that human touch – holding hands, a warm hug or just a friendly pat on the back. – Prayer for America

Waste not fresh tears over old griefs. – Euripides

Hope, purpose and determination are not merely mental states. They have electrochemical connections that effect the immune system. – Norman Cousin

If you don’t get angry at people who deserve your anger, you will get angry at those who don’t deserve your anger including yourself. – Michael Levine

Gratitude is not only the greatest of all virtues, but the parent of all others. – Marcus Tullius Cicero

Often the way we see a problem, is the problem. – Michael Levine

Worry does not empty tomorrow of its sorrow, it empties today of its strength. – Corrie Ten Boom

Life is what’s happening while we’re busy making other plans. – John Lennon

There is something magical that happens to the human spirit – a sense of calm that comes over you when you cease needing all the attention towards yourself and instead allow others to have the glory. – Richard Carlson


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

11th ANNUAL MOUNTAIN NCBS BOOT CAMP · place a perfectly prepped 139 pound pig on the pit. Chef Clay had started his fire about 6 AM and had a goodly amount of hickory and oak hot