PIEDMONT NCBS BBQ BOOT CAMP · Pit Master and Engineer Terry West inventor of 270 Smokers and Pit...

June 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.

11th PIEDMONT NCBS BBQ BOOT CAMP 3 - 11

PIEDMONT BBQ BOOT CAMP GALLERY 12 - 25

SPONSORS OF NCBS 26 - 30

Inside This Issue...

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PIEDMONT NCBS BBQ BOOT CAMP

MAY 17 - 18, 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® June 2019 PAGE 2

PAGE 3 NCBS Pig Tales® June 2019

11th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP

May 17-18 2019 marked the dates of our 11th Annual Piedmont NCBS BBQ Boot Camp and NCBS Certified BBQ Judge Classes. Each camp has gotten better and better. The agenda for each NCBS camp is pretty much the same, we just have different instructors and different venues.

We start on Friday at 2 PM. This seems to work much better as we cover the same amount of classes and end the camp at 9 PM instead of 10:30 PM. This is done to accommodate those who have traveled great distances and allow all to get a good night’s rest before a 7 AM start Saturday. The agenda is also planned to keep all of our classes on time while accommodating the personal schedules of our Pit Masters and Chefs.

As I listened to the weather report at 5 AM Friday morning, I was told there was going to be a hot day and a possible late-afternoon shower. Okay. We can handle that. The staff gathered at 9:45

AM. The tents went up. The sound system was installed. The TVs, Go-Pros and board were in place. The Cookers were arranged and prepped. The kitchen was all set up. The Staff had a pizza lunch from Papa John’s Pizza. Things were looking good.

After a 2 PM check-in at 2:30 PM we began classes with this writer sharing the history of NCBS, its purpose and goals. Many of the campers had just joined the NCBS and did not really know who we are and what we do.

Next we had a NCBS BBQ Judge Class on NCBS Rules and Regulations conducted by this writer. Our rules and regulations were crafted with the input of a number of experienced competition cookers and judges. The attendees learned how and why our rules and regulations are different from other BBQ societies and entities. Our rules are both cooker and judge friendly.


Our first instructor of the afternoon was Pit Master and Engineer Terry West inventor of 270 Smokers and Pit Master of 270 SMOKERS official “factory team” Lexington VA. Terry is not only a h i g h l y s k i l l e d

engineer, but he is winning Pit master on the competition circuit.

Terry taught the class how to make r e a l l y g o o d Lexington style BBQ from pork shoulders and how to make Lexington style BBQ dip. Thank you, Terry.

Did I mention that “hot” thing I heard at 5 AM? How about 97 degrees in the shade? We had tents for shade and large fans to move the air and everyone was fine.

From 4:30 PM to 5:30 PM this writer showed the class how to make great side dishes to go with BBQ. Some of the recipes shared included Jalapeno Cornbread, Collard Greens, Baked Apples with Makers Mark, Award-winning Pimento Cheese and other delectable treats.

Then we had a MIXER & COOK OUT. My friend and butcher without peer, Otis Rucker of Harris Teeter on Robinhood Road in Winston-Salem had ground us some of his secret beefsteak burgers. Pit Master Alan Nichols and others cooked them to perfection.

The Beauties, as we call them, weighing about 3/4 of a pound each, were accompanied by a host of condiment including this writer’s Cowboy Brown Sauce with sautéed onions. Chief of our Kitchen Staff Bryan Mosher and the kitchen staff’ made delicious baked beans. Also there were six flavors of potato chips and Kimber l y Ear l y ’ s to-die-for peach cobbler with vanilla bean ice cream. Pair this with (every type of beer made by Anheuser Busch) graciously provided by my friend, Chip Harpe; Director of Sales for R. H. Barringer Distributors of Winston-Salem, and you’ve got A PARTY.

11th ANNUAL PIEDMONT NCBS BBQ BOOT CAMP (Cont.)



Next, Pit Master Alan Nichols h e l d t h e attendees spell-bound with his presentation on how to select, prep and cook pork ribs and beef brisket.

At 8:15 PM we scheduled Pit

Masters Alan Nichols, Terry and Stephanie West and Chefs Jim Early and Clay White to offer a “Time with the Pit Masters” where the attendees could ask any questions they wished about cooking barbecue, using BBQ cookers, making sauces (dips), or anything else.

5:30 AM Saturday morning came reeeeeeal early. Our kitchen staff; comprised of Bryan Mosher of Holly Springs, Alan Nichols of Belews Creek, and Kimberly Early of Winston-Salem rolled in along with the outside staff of Donny Brown of Wilmington, Rick Hollowell of Greensboro, D a v i d S h e p h e r d of Charlotte then got the big coffee pots really thumping.

The kitchen crew w a r m e d t h e scrumptious 100 biscuits made fresh and provided by B i scu i tv i l l e o f Clemmons, this writer’s famous sausage gravy and the mouthwatering pastries made for us by Cosco’s in Winston-Salem, and

we were rocking. While the kitchen staff went about their chores and campers sipped OJ and coffee, Pit Master Alan Nichols kept a careful eye on big black iron skillets of simmering country ham provide by A.B. Vannoy Country Hams of Jefferson, NC. These to-die-for hams are prepared the old-fashioned way. by hand rubbing salt and sugar on the hams and hanging them in ham barns atop the mountain for 10+ months. Heavenly!

At 7 AM sharp, renowned Pit Master/Chef Clay White/Owner, Chef Clay Private Chef/Catering, Pinehurst, NC took center stage and wowed the campers with a presentation of a 110 pound dressed, ground-raised, whole hog. This was a first for many of the campers.


At 8:00 AM Chef Clay conducted a m a s t e r f u l class on how to prep and properly cut a w h o l e chicken for r e s t a u r a n t presentation.

He also taught the class a delicious sauce to go with the bird.

The 9:00 AM class was produced by Chef/Owner Mark Grohman of Meridian restaurant in Winston-Salem. Meridian is one of my favorite “100 mile restaurants”. I would drive a hundred miles any night to eat there. Mark’s menu consists of what his local famers, purveyors and boat captains have that day. If it is fresher than Mark’s menu it is probably still grazing in the pasture or swimming in the ocean. Mark also does all of his own butchering.

For our seafood class, Mark brought a reeeealy nice, fresh, whole gag grouper. He proceeded to show the class how to properly filet a whole fish leaving only the head and bones. Mark grilled the fish on one of our Webers and made a lemon


Chef Clay prepped the hog and with the assistance of his staff fired it at about 7:30 AM. Chef Clay has been cooking whole hogs for years. He cooks for the VIPs and stars when they come to Pinehurst to play golf. He also presided over the cooking of the whole hogs when Team NCBS cooked for the US Embassy and 1,000+ guests for their Independence celebration July 2017. Thank you, Clay for your service to NCBS.

Breakfast was served at 7:30 am, campers enjoyed freshly made coffee with sweet cream, OJ, A. B. Vannoy country ham biscuits, biscuits with sausage gravy, mounds of fresh fruit, and a variety of sweet buns. This writer shared with our brothers, north of the Mason-Dixon Line, how a Southerner properly makes a country ham biscuit with red-eye gravy.



beurre blanc sauce. Delectable!!! Though the campers had just finished a plowman’s breakfast, they ate Mark’s offering like Vikings that had been at sea for a month.

Once the fish was devoured, Mark taught the attendees how to butcher a whole hog, Italian-style. The Italians butcher to preserve meat. Americans butcher to display meat at the market-

place. The attendees were fascinated to learn the muscle groups and where the cuts they buy at the market come from on the pig. Mark also taught the class which cuts were more tender because they work less.



Mark’s offerings every hour, the campers could not resist the sizzling bites of medium-rare rib eye with the melted “Barney Butter”. Great job Mark!

Mark’s classes were followed by this writer’s abbreviated National Quality of Life Seminar: 14 STEPS TO BALANCE.

We had a 20 minute break for everyone to wash-up and then at 12:20 PM we had lunch. The attendees were swept away by Kimberly Early’s soon to be famous hand-pulled chicken and dumplings, homemade yeast rolls with honey-butter, fresh garden salad

with a host of dressings, and sweeeeet tea.

Then talented Pit Master S t e p h a n i e West, Presi-dent of 270

Then, Mark shared with the class how to how to trim, cut and marinate less expensive beef cuts like hanger, flat iron and tours Major to make a delectable offering without breaking the bank. Mark likes to cook his steaks over a 500+ degree fire for only minutes. With Mark’s special sauce, the steaks were absolutely scrumptious.

To finish his classes, Mark showed the attendees how to trim and cut a prime rib into rib-eye steaks. Mark’s rib eye steaks at his restaurant are hand cut and about 14 oz. He cooked these steaks

over an extremely hot flame to a b s o l u t e perfection. He then made his famous cabernet sauvignon butter. Mark calls it “Barney Butter” because it is purple. I call it exquisite. Despite having eaten a large breakfast and



Smokers, taught the class how to make scrumptious desserts on the grill to go with BBQ. Stephanie’s offerings included a Peach Summer Cake, a tasty alternative to a traditional peach cobbler and Stephanie’s Fruit Crisp which can be made with fresh or frozen fruit. They both were just yummmmmy.

After Stephanie completed her class, the staff prepared some BBQ which had been shared for judging by Stephanie’s husband, Pit Master Terry West. This writer hinted that sometimes to test the power of suggestion we shared with the attendees that we “messed” with some of the servings i.e. slightly over-salted, over-cooked, over-sauced etc… so each camper did not get the same offering. We did not “mess” with any of the BBQ for this camp.

The Campers then judged the BBQ, scored it and campers gave an oral assessment of what he/she had eaten and judged and why they had judged it as they had. There was a Q & A session about the judging. Then we took a two hour break for campers to swim, nap, shower, dress, etc... before we resumed at 6:00 PM.


At 6 PM the campers and their guests returned and the drinking lamp was lit. This writer prepared lots of his award-winning Pimento cheese served in Tostitos Scoops along with Southern Blistered Peanuts, Pork Rinds and Kenwood wines provided by Pernod Ricard. The wines and the munchies were a big hit with attendees and their guests. This social hour was followed by THE FEAST. Our invocation (which we do at every meal) was given by this writer.

At 7 PM amid a trail of rose pedals and proceeded by a bevy of dancing girls the whole hog was ushered into the dining room. This fabulous offering, along with all of the food we had cooked for two days, except the fish, was placed on our buffet. These wonderful meats were complimented by multiple side dishes including, but not limited to, baked beans, red and white


slaw, baked tiny new potatoes with a butter dill sauce, and the best collards on the planet, provided by Milner’s American Southern Restaurant in Winston-Salem. The assortment of desserts consisted of Banana Pudding by Hill’s Lexington BBQ of Winston-Salem plus scrumptious offerings from 270 Smokers and several homemade cakes and pies.

The FEAST was followed by giving out Budweiser hats, towels, and other swag. We then drew for some really nice door prizes provided by R.H. Barringer Distributing Company of Winston-Salem, our Budweiser sponsor. Thanks Chip.


At about 8:30 PM we had an awards ceremony where each camper received his/her NCBS Cooking School diploma and certificate as a NCBS Certified BBQ Judge. Amid cheers and some good natured teasing our campers, including our Warriors, received their NCBS Judges cap that acknowledged them as one of The BEST of The BEST. NCBS salutes each of you.

An especially touchy moment happened when Warrior, John Springstead asked for the micro-phone. He wanted to thank NCBS for providing him with a scholarship to attend this years camp.


I would like to thank our Pit Masters, Chefs, NCBS Staff and NCBS Board Member Chef Clay White for his contributions that made this camp so successful and enabled it to run so smoothly and Rick Hollowell for the rigging and the audio for the camp. Thanks also to Alex Polyachenko, our staff photographer for the great photos (459 to be exact) and the video coverage of the classes.

And a special thanks to my wife and wingman Kimberly Early for the many hours of food prep, shopping, packing, coordinating the kitchen and eleventh hour runs to pick up perishable gifts from sponsors. I have received numerous emails from campers thanking NCBS instructors and staff for a job well done.

I would like to add MY THANKS as well. I am a blessed man to have such good friends.

~ Jim Early


PIEDMONT NCBS BBQ BOOT CAMP GALLERY



























SPONSORS OF NCBS


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


SPONSORS OF NCBS

The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.


SPONSORS OF NCBS

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.


SPONSORS OF NCBS

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

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

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://www.milnerfood.com/

http://site.abvannoyhams.com/


FRIENDS OF NCBS

New Hanover County Law

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

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