have a safe and happy new years! - The North Carolina Barbecue

Transcription

January 2014
NCBS PIG TALES®
®
®
HAVE A SAFE AND HAPPY NEW YEARS!
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FROM YOUR FRIENDS AT NCBS
Inside This Issue...
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.
Bacon
2
Wine and Cue Pairings
3
Musings about the Pig
4-5
Do You Know Your Cuts of Pork?
Tips from the Pittmasters
Colonel’s Cupboard
6
7-8
9 - 14
2
NCBS Pig Tales® January 2014
PAGE 2
BACON: IT AIN’T JUST FOR BREAKFAST ANY MORE
Well for all of you meat smoking, fly fishing, BBQ
enthusiasts out there, it is here----Smoked Salmon
Flavored Vodka! The Alaska Distillery in Wasilla Alaska
produces this latest entry into the flavored vodka market.
MO’S MILK BAR
World traveler, creative
Chef and Founder of
Vosges Haut-Chocolat ,
Katrina Markoff
has
created
a wondrous
chocolate bar that
captures moments from
her childhood when she
first
experienced
chocolate chip pancakes,
drenched in Aunt Jemima
syrup and sizzling pork
bacon. This scrumptious
morsel is a combination of
deep milk chocolate,
Hickory smoked uncured
bacon and Alderwood
smoked salt and a few
other goodies.
For those of you knowledgeable in the world of distilled
spirits it will come as no surprise that Vodka is the highest
selling spirits category in the country. This info according
to the national spokesperson for the Distilled Spirits
Council of the United States.
Vodka has been on the table for a long, long
time. About 5-6 years ago we were introduced
to flavored vodka. At first were the fruit
flavors- raspberry, cherry, peach etc. This
array was followed by veggies and herbs.
Presently, we even have a Russian garlic
vodka. Then came the one we pork
people have all been waiting for---bacon
vodka. It is spelled Bakon Vodka (Black
Rock Spirits-Seattle).
Imagine the
possibilities. Breakfast and cocktails at the
same time. A full cycle drink: corn to pig
to corn in one glass. It gives a whole new
meaning to “meat and potatoes”. Wow! I
mean what can we expect next…fish
vodka?
Made by Vosges Haut-Chocolat.
www.vosgeschocolate.com
-Jim Early
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PAGE 3
WINE AND CUE PAIRINGS
North Carolina has been a wine producing state since
the early 1800s. Sadly prohibition brought our thriving wine
industry to a screeching halt. About 25 years ago North
Carolina began to re-emerge as a leading wine producing
area. Today North Carolina has a robust wine industry that
has doubled in size in the last four years. There are red
wines and a white or two that pair well with barbecue. Two
of Julia Child’s favorite
wines with pork barbecue
were red zinfandel and
French Côtes du Rhone.
While North Carolina does
not grow either of these
grapes, in traveling about the
state sampling the offerings
of the different wineries, I
found there are North
Carolina wines that pair well
with barbecue—be it
chopped, sliced or ribs. It is
the intent of the society to
arrange for barbecue to have
presence at wine festivals
and the wine industry to
have presence at barbecue NC Cabernet Sauvignon grapes
festivals. Toward that end We contacted Margo Knight
Metzger, Executive Director of the North Carolina Wine
and Grape Council to share with our readers facts and
information about pairing North Carolina wines with North
Carolina Barbecue.
By Jim Early
Pit Pairings
I have tested and re-tested my theory, and the verdict is
this: North Carolina wine is an excellent match for North
Carolina barbecue. Now I’m not saying that every wine
goes with every style of ‘cue, but a few constitute a culinary
match made in heaven.
As a rule, you can expect that Eastern wines will pair
well with Eastern style barbecue, and vice-versa.
For example, the copious amount of vinegar in Eastern
“sauce” calls for a wine that is sweet—something to balance
out all of that acidity. So the native Muscadine wines,
grown in the hot, sandy soils Down East, are a delightful
accompaniment to chopped barbecue from Goldsboro,
Whiteville, and too many other small towns to name.
For the best match, I prefer the white or “bronze”
Muscadine wines like Scuppernong and Magnolia.
On the other hand, Western style barbecue, with its
tomato-based sauce, invites a wine that plays up its rich,
smoky flavor. I found that Syrah, Cabernet Franc and
Petit Verdot agreed well with the pulled pork you find in
Lexington, as would any Bordeaux –style blend.
Basically, what we are after is a bold wine for a bold
barbecue. A wine that is fruit-forward with peppery
undertones is ideal.
North Carolina Muscadine grapes
Now, there is at least one exception to my rule that
Eastern wine goes with Eastern barbecue. And I must
confess that it’s not even a wine; but it’s so good that I
would feel guilty if I didn’t tell you about it: hard apple
cider made in the Blue Ridge Mountains. Paired with
vinegary barbecue, the sweetness, the bubbles, and the
low alcohol content of the cider all contribute to what I
call a “magic mouth moment”.
Your friends and neighbors might look at you funny
for a minute, but if you’ve never tried wine with your
barbecue, I encourage you to go for it. In fact, I dare
you. You might just find a heavenly (or a sinfully good)
combination.
Submitted by Margo Knight Metzger
Margo is now the Public Relations Manager
with Visit-NC Tourism
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PAGE 4
MUSINGS ABOUT THE PIG
The Bible tells us that in six days God made the
heavens and Earth and all that dwells therein and on the
seventh day He rested. Most of the world’s scholars
(biblical and others) agree that Man (man and woman) was
God’s highest and best creation. However, numerous
polls have shown that virtually all scholars agree that the
Pig came in a strong third. In fact, many of our brightest
scholars (both men and women) that have tasted the bitter
hemlock of divorce court are opined that the Pig needs to
be moved up in this order, certainly over their estranged
spouse.
The Pig has no peers at the table. This writer has been
privileged to dine in some of the best four and five star
restaurants and the private homes of gifted chefs and
superior country cooks. On these occasions the fare has
come from the sea, the range, the farm and the wilderness.
Almost any offering from the sea, aged prime western
beef, elk tenderloin medallions, upland birds and some
waterfowl will (if well-prepared) take me where I want to
go. That being said, I have yet to eat any animal flesh or
fowl cooked to perfection that appeals to me the way pork
does. My friends Joanna Pruess with her husband, Bob
Lape, in her scrumptious new book Seduced by Bacon
quoted legendary chef James Beard as saying “if I were
about to be executed and were given a choice of my last
meal, it would be bacon and eggs.” For this writer, it
would be North Carolina barbecue, provided I had just
had some good country ham
the previous meal.
Otherwise,
I
would
want
both. Truthfully,
have you ever,
ever smelled any
food
cooking
that smelled as
good as properly
aged and cured
country ham simmering in a black iron skillet or barbecue
(it is a noun and its pork) smoking slowly over a pit of
hardwood coals at the hands of an icon pit master?
Joanna’s book is available in book stores and The Lyons
Press, Guilford, CT. I have recently been reading again
(more slowly this time) my friend Peter Kaminsky’s
masterful work Pig Perfect. This delightful read recounts
Peter’s remarkable journey to find the perfect pig (Peter’s
Holy Grail/ Golden Fleece etc.). One of many attributes
that I admire about Peter is his passion for his work. How
could you not like a man that is possessed with a quest to
find the perfect pig? Peter’s pilgrimage takes him from
many ports of call in
Europe to an island off the coast of Georgia where he
discovers
the
descendants
of
some of the first
pigs brought to the
New World. Peter’s
seven
league
journey ultimately
ends at a pig farm in
North Carolina,
where he and some
friends ( Eliza MacLean et. al) set about to raise Ossabaw
Island pigs in a free range (large pasture) manner with a diet
consisting mainly of mast (acorns, etc..) In addition to
garnering (at the least) a master’s degree in porkology , a
read of Peter’s book will acquaint the reader with some great
ways to prepare “The Devine Swine”. Peter’s book can be
purchased or ordered at most book stores or call Hyperion
books in N.Y. (212) 456-0133. To learn more about the
Ossabaws visit Eliza’s Cane Creek Farm located in Snow
Camp, N. C. Click on Canecreekfarm.us for directions and
more info. Thank Eliza for sharing her pig pictures with
NCBS.
Another of my recent reads detailed the story behind the
world’s most pricey ham. As Peter describes in his book the
Spanish have had an ongoing love affair with the pig and
fine ham products since the 1300’s. There are basically two
races or lines of pigs-the white or often called Celtic pigs
and the black pigs. In the U.S. we are accustomed to eating
the white strain of pigs. This line of pigs is what the big
pork producers raise on hog farms in Duplin, Sampson and
other North Carolina counties. In Spain, France, Italy and
some other European pockets the farmers raise the black
Iberain pigs. The Iberain pig is the aristocrat of the pig
world. These pigs have a fat that is naturally rich in
monounsaturates and this is enhanced when they are fed a
diet of acorns and given proper exercise. Italy’s Prosciutto di
Parma and Spain’s Jabugo ham fetch handsome prices a the
market, usually in the $30.00 + a pound range. Ham lovers
of the world with an Oprah, Donald Trump or Tiger Woods
(Continued on next page)
5
PAGE 5
MUSINGS ABOUT THE PIG
income now have a new (really old) salt cured and air
aged (for 2 years) product on which to spend their coins.
Manuel Maldonado of Spain is producing what he claims
to be the ultimate ham. It is called 2006 Alba Quercus
Reserve and will be available for Christmas this year. Sit
down. The price is $2,100.00 for a 13 pound ham. It is
not available by the slice. The site is ibergour.com. There
is a $250.00 deposit.
Now I have done the math. If this heavenly ham were
made into barbecue - a 13 pound ham should produce
about 10 pounds of meat after cooking and 5 pounds of
clean chopped ‘cue. Most pits put about ¼ pound of ‘cue
on a bun. This should make your sandwich run about
$105.00. You want fries with that?
A man in the Northwest area of the country is
breeding and producing hogs with fur. Will sheared pig
become tomorrow’s fashion statement? Is the demise of
mink, sable, and beaver in sight? Will we hear cocktail
conversation: “Love your coat, darling—Niman Ranch?”
Stay tuned.
By Jim Early
Whence the term “Pigtails”
In our never ending
quest to bring our
readers the truth, the
whole truth, and nothing
but the truth about all
things porcine, we put
our staff and our legions
of field reporters to
work on this burning
issue.
As one might imagine the origin of the term “pigtails”
has been a puzzlement that has riveted the minds of our
brightest scholars for centuries. A thousand plus years
ago scholars decided upon the term “pig tail” to describe
the appendage attached to the rear end of a pig- because
it was a tail and it was affixed to a pig. How clever those
scholars.
Sometime between the sailing of Columbus to
the New World and the War to repel Yankee
aggression (the early 1600s) gentlemen with a
penchant to chew the golden leaf began to refer to
tobacco braided into a long twist as a pig tail.
Though I did not personally witness the sailing or
the war, I did, as a boy, see pig tail tobacco in a
country store. In fact as a four year old I tried to
eat most of a plug of Day’s Work I found in my
father’s hunting coat (I didn’t know you were
supposed to spit). But I digress.
In the 1700s the term pig tail was used to describe the
braid worn by some sailors and soldiers on both sides of the
“pond”. This term has also been used for hundreds of years
by seamen to refer to a short braided rope.
The pig tail was the
hairstyle worn by
millions of Chinese for
centuries. Braided hair
was also the look of
choice for many of our
native
American
Indians, both male and
female. The Chinese
working on building
our railroads and other
menial tasks were often
ridiculed about their pigtails. I could not find a story of
anybody making fun of or tugging on the braids of
Geronimo.
The pig tail hairstyle rose to popularity again with the
launch of the movie The Wizard of Oz. But alas, the
hairstyle did not have the staying power of the movie.
Sorry, Dorothy, on today’s playgrounds and locker rooms
(men and women’s) the queue has been replaced by
dreadlocks. In modern lingo the term pig tail is most likely
to reference a short electrical wire with a clamp on one or
both ends. Pig tails are rarely found on pigs anymore where
the pigs are raised in close quarters. I am advised the large
hog farmers cut the pigs' tails off to keep a pig from biting
another pig's tail out of boredom. Sooooooo in the last
1000+ years , we seem to have come full circle, from
deciding what to call that curly appendage attached to the
rear end of a pig, to pigs that have no tails!
By Jim Early
6
PAGE 6
DO YOU KNOW YOUR CUTS OF PORK?
Every member of NCBS has one thing in
common—we LOVE pork! So how well do we really know
our cuts of pork? Although I’m sure barbecue is our first
choice, most of us also enjoy pork that is not slowly cooked
to perfection, sauced and chopped. I know, how could pork
be used any better than to be transformed into good NC style
’cue? Well, have you ever tried to live your life without pork
chops, bacon, tenderloin or sausage? It’s impossible for us
pork lovers and besides, don’t you want to know where
whole hog barbecue gets its texture from? When buying
steaks, chops and roasts it is important to know what part of
the pig they came from so that proper cooking methods can
be used.
LEG
It is generally recommend
among most “experts” that meat
from the leg be stewed, braised
and of course marinated. This is
because the meat from the leg is very
lean and has a low fat content, thus there is a
risk of it drying out during cooking. It is also the
least tender of the primal cuts but is very flavorful
and economical. The drier portions of whole hog
barbecue that give it great texture when mixed in
with the more moist shoulder usually come from the leg.
Since the muscles of the leg are very large, steaks can be cut
from the leg without too much connective tissue. Most cuts
from the leg are cured and smoked although you can obtain
fresh ham roasts and fresh ham steaks. Of course ham is
what most often is associated with the leg but pork leg roasts,
cubes for sautéing and schnitzels are also cut from the leg.
LOIN
Meat from the loin is moist, tender, flavorful, lean
and the most expensive. It is also important not to overcook
meat from the loin because of the low fat content. Loin cuts
can be roasted, grilled, broiled and fried. The rib end is the
section nearest to the shoulder and contains more fat than
the sirloin and center cut portions of the loin. The rib end of
the loin produces country-style ribs, back ribs, rib chops,
blade chops and rib end/blade loin roasts. The center cuts of
the loin are the most tender and expensive cuts of the loin
and produce Canadian-style bacon (smoked), tenderloin,
steaks, center cut chops, crown roasts, back ribs, top loin
roasts and crown roasts. The tenderloin is a muscle that starts
in the middle of the loin and extends to the leg. It can be
purchased separate or cut into smaller pieces (cutlets and
medallions). Sometimes the tenderloin is not removed as a
separate cut and may have sections remaining in roasts and
chops. The sirloin is the section of loin closest to the back of
the pig and contains more bone than the other sections of loin.
Sirloin roast, tenderloin, button ribs, sirloin chops, sirloin cutlets
and steaks are obtained from the sirloin.
SHOULDER
The top part of the shoulder is known as the blade or butt
shoulder. It is considered to be a better cut than the arm or
picnic shoulder which is the bottom part of the shoulder and
arm. The blade shoulder is tender and very flavorful and it is
usually recommended that it be cooked with
a moist heat method although
steaks cut from the blade roast
can be grilled and roasts roasted.
Cuts from the blade are the Boston
butt roast (also known as blade
roast), blade steaks and cubes. The
picnic or arm shoulder is a more
economical cut of meat than the
blade/butt shoulder as it contains
more fat but it is very juicy and of
course fat can be trimmed. Sometimes the meat from the
picnic/arm shoulder is cured and smoked into a picnic ham.
Picnic roasts, arm steaks and ground pork are also obtained
from this part of the pig. Although many say that the
arm/picnic shoulder makes for better ’cue (if not cooking the
whole hog), due to its odd shape on the grill, many barbecue
restaurants choose to make their barbecue out of Boston butt
roasts because they can fit more neatly on the grill. Some
restaurants opt to use the whole shoulder and arm.
SIDE/BELLY
The side rib contains the spareribs with at least eleven
rib bones. If you remove the brisket bone you have St. Louis
style ribs. Ribs can be baked, grilled or broiled. After you
remove the spareribs, the remaining meat is considered the side
pork. This is where bacon and salt pork come from. Bacon is
cured and smoked, salt pork is cured but sold fresh and plain
side pork can be bought which is neither cured or smoked. Side
pork can also be used as seasoning in vegetables and sauces.
By Amanda Brooks
7
PAGE 7
TIPS FROM THE PITTMASTERS




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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 available.
Porterhouse Steaks on Grill
Photo Courtesy of PDphoto.org


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.
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 minutes
for charcoal to obtain the proper gray ash desired to
start cooking.
 Charcoal is ready for grilling when it is more than 80
percent ashed over.
 Dry wood burns faster
than green wood. Hickory Always wash hands,
burns twice as fast as oak. countertops, cutting
Apple, peach and pecan boards, knives and
wood imparts a sweeter transporting utensils
smoke.
used in preparing
 After cleaning and before
any kind of raw
cooking, coat the grill rack
meat before they
with olive oil or spray
come in contact
with non stick cooking
spray before using.
with other raw or
 Marinating or a rub before
uncooked foods.
cooking greatly enhances This is particularly
the flavor of any meat. true of chicken and
After applying marinade
or rub, let meat stand at pork but should be
room temperature for up adhered to with beef
as well.
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
microorganisms before serving.
 Some Advocate raising the smoker to 300
degrees 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

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PAGE 8
TIPS FROM THE PITTMASTERS Cont.
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
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.


Pork Ribs in Cooker
Photo Courtesy of NCBS Member Dale Duckworth



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 excess.
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 without cover to
accelerate reduction and 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.
9
BRANDED SIRLOIN STEAK
One 4 inch thick top sirloin steak
1 cup beef bouillon
1 teaspoon salt
4 teaspoons coarsely ground black pepper
2 tablespoons cornstarch
8 tablespoons water
1 cup Brandy
Trim fat from steak to approximately ½
inch reserving fat. Score fat every 1 inch to
the meat to prevent curling. Heat large
skillet to medium hot and sear steak
on both sides to seal. Place
trimmed fat into heated skillet and
render, pour off and set aside.
Place steak on grill over charcoals
with light ash medium hot coals.
Sprinkle pepper on upward face of
steak, cover and grill for approximately 20 minutes. Turn
steak with tongs or spatula, sprinkle with coarsely ground
pepper and grill for approximately 18-20 minutes. Check
steak with meat thermometer: medium rare – 145°F, medium – 160°F, well done – 170°F. [Note that Steaks 1 ½
inches thick or thicker should be removed from the heat
when the meat thermometer registers 5 degrees less than
the desired internal temperature. Allow steak to stand
covered for 5 minutes before carving. During standing
time temperature will rise 5 degrees to reach the desired
internal temperature. All cooking times are based on beef
removed directly from refrigerator or cooler and placed
on grill cold, not room temperature.]
PAGE 9
Remove steak from grill 5 degrees below desired doneness, cover with foil and set aside for 5 minutes. While the
steak is resting drain four table spoons of reduced fat dripping into a small fry pan, combine with beef bouillon, salt
and brandy. Cook over medium heat until reduced by ¼,
stirring constantly. Next stir in a mixture of seasoned (salt
and pepper) cornstarch and water that has been mixed together in glass and all lumps smoothed out until it is the
consistency of chocolate syrup. Pour the
cornstarch liquid into the drippings
reduction and stir constantly until desired thickness. Set aside.
Garnish a large platter with fresh
parsley, baby spinach leaves and cherry
tomatoes and place steak as the star center
piece. With an electric knife or a sharp carving
knife, cut steak in ½ inch slices cutting cross
grain for serving. The warm sauce can be transferred to a gravy boat or similar dish to serve over the
sliced steaks for your feast.
CHAR GRILLED ONIONS
Remove the outer skin from medium sized onions (about
the size of tennis balls), place the onions on a chopping
board and slice in quarters about 2/3 of the way to the bottom of the onion so the onion will stay together but the
top part can be spread. Cut
a chip of butter approximately 1/8 inch thick and
spread the onion slice by
placing a knife in the slice
and twisting slightly to open
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PAGE 10
COLONEL’S CUPBOARD Cont.
the slice and permit inserting the butter chip into each
quarter slice. Place the onion on a piece of aluminum foil
large enough to pull up the four corners and make a twist
and cover the entire onion like a Hershey Kiss. Sprinkle
salt and pepper generously on the onion. Pull up the four
corners of the foil and make a twist so that the juices of
the onion will not run out. Spray either a baking pan or a
muffin pan with a non stick spray. Place onions on baking
pan with a lip or into a muffin pan and place in a 350°F.
preheated oven and bake for 45 minutes to 1 hour, or
place on grill for approximately the same amount of time.
To serve, untwist the foil and remove the onion with a
slotted spoon onto a plate. Pinch a lip in the foil to make a
spout and pour some of the onion juices on top of the
onion for flavor. If the onion should have a blackened
spot, simply remove that layer of the onion skin.
12 plastic wrapped microwave ready Idaho potatoes
Stuffing:
8 ounces cream cheese
8 ounces sour cream
7 stalks baby spring onions
2 teaspoons minced garlic
½ teaspoon caraway seed
½ teaspoon dill weed
1 pinch celery salt
½ teaspoon sweet basil leaves
½ teaspoon cilantro leaves
½ teaspoon Herbs de Provence
4 teaspoons prepared horseradish
½ cup jalapeño slices (pre-chopped)
¼ cup chopped salted roasted peanuts
(approximately half the size of M&M pieces)
Four 4 ounce packages of Oscar Meyer Real Bacon Recipe
Bacon Pieces or 1 pound of apple wood cured bacon
cooked, blotted on paper towels and chopped into bits
(remove and discard fat)
THE WORLD’S BEST
BAKED POTATO
The stuffing for this baked potato recipe is simply over
the top. It combines everything your heart (and your
stomach desires) in what is truly the best baked potato you
have ever experienced. This recipe makes enough stuffing
for 12 potatoes. If you are stuffing fewer potatoes, the left
over stuffing is wonderful served on a Carr water cracker
with a few bacon crumbs and finely chopped dill. Enjoy.
2 cups moderately chopped fresh dill
1 pound salted real butter
12 slices extra sharp cheddar cheese
sliced approximately 1 inch wide and ¼ inch thick
Salt & Pepper to taste
Place chopping blade into food processor (I prefer
Cuisinart). Pinch cream cheese into pieces (approximately 1
inch) and place into food processor and add sour cream.
Wash and cut baby spring onions and cut tips off. Finely
slice baby onion bulbs and approximately 1 inch of the
green stalk. Add chopped onions, garlic, caraway seed, dill
weed, celery salt, basil leaves, cilantro leaves and Herbs de
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PAGE 11
Province to the cream cheese and sour cream mixture in
food processor. Buzz food processor until you have mixed
all ingredients into a nice spread consistency but do not
over process. Simply combine ingredients and achieve a
spreadable form. Empty cream cheese mixture into a medium sized
hand until jalapeño slices are a medium fine
chop (about the size of the white end of a stick match).
Stir chopped jalapeños into cream cheese mixture. Stir
chopped peanuts into mixture.
but should remain firm. The mushrooms can be added as
an accompaniment to the steak recipe above.
The above recipes are from Jim Early’s latest book Shining
Times The Adventures and Recipes of A Sportsman.
Warm half of the bacon pieces in a small fry pan over
medium heat for 3 or 4 minutes turning often. You do not
want to cook the bacon as it is already cooked but simply
want to warm it. Add warmed bacon pieces to mixture.
Cook potatoes in microwave per directions. Remove
potatoes from microwave and remove plastic wrapping.
Place potatoes on serving plate and cut lengthwise about
¾ down into center of potato, then squeeze potatoes simultaneously at both ends to cause potatoes to open approximately an inch wide. Add salt and pepper to taste to
each potato. Add 2-3 quarter inch chips of butter to each
potato. With a tablespoon add cheese mixture to each potato, filling potatoes’ cavity to surface. Cover cream cheese
filling with a strip of extra sharp cheddar cheese. Return
potato to microwave to heat for approximately 10 seconds
until cheddar cheese softens and starts to melt. Remove
potatoes from microwave and sprinkle with remaining bacon chips, top with freshly chopped dill and serve. Enjoy!
PORTABELLA MUSHROOMS
WITH BRANDY
In a large frying pan melt ½ stick of butter over medium heat and pour in approximately ½ cup of brandy.
Cover the bottom of the pan with sliced portabella mushroom caps and sauté lightly. Turn sliced mushrooms and
repeat. Be careful not to overcook. The mushrooms
should only be sautéed not cooked until dark brown. They
will of course turn brown when heated in the brandy sauce
EASY GRILLED CAJUN CORN
12 ears fresh corn (cleaned)
12- 12"x12" sheets of aluminum foil
24 Tablespoons spreadable margarine
12 Tablespoons favorite Creole seasoning
(I use Tony's Chachere's Original Creole Seasoning)
Spread 2 tablespoons of margarine on each ear of corn.
Sprinkle Creole seasoning (about 1 tablespoon) on each
ear of corn and wrap in aluminum foil. Place on preheated
grill and cook for about 4 minutes. Turn and cook an additional 4 minutes. Unwrap and serve.
Recipe courtesy of member, Jason Szymendera, owner of Southern
Custom BBQ in Creedmoor, NC
12
PAGE 12
COOKING PORK BOSTON
BUTTS LEXINGTON STYLE
Have your butcher prepare you an eight-to-nine pound
fresh pork shoulder Boston Butt.
Rub the exposed side of the meat (not skin side) with
a fair amount of salt. Set aside at room temperature. Place
half of a 10-pound bag of charcoal in a charcoal chimney,
add dollop of lighter gel and light. Do not use lighter
fluid, gas or other substance that might impart flavor to
the charcoal. When the briquettes are covered with light
gray ash, transfer to kettle cooker. Arrange seven or eight
briquettes in a circle at the center of the grill on the grate
and divide the remaining briquettes into two piles positioned on opposing
sides of the grill.
Place several hickory
wood chunks on top
of each pile of briquettes. This is the
same principle my
grandfather taught
me as a child. He
called it “banking
your fire.” When the
wood chunks begin
to smoke, put well
cleaned and oiled
cooking rack on the
kettle. Set the pork
butt, skin side up on
the center of the
grill. Place lid on the
grill and leave the vent holes top and bottom open. Light
another dozen or so briquettes in charcoal chimney.
When briquettes in chimney are covered with ash, add
five or six briquettes to each pile on either side of grill.
You do not have to replenish the circle of briquettes during the cooking process. Place a couple of hickory wood
chunks on each of the two piles of charcoal. This process
is repeated every 30 minutes from the time you initially
place the meat on the grill. Replace grill lid quickly each
time you add coals and wood. Do not need to check meat
between replenishing briquettes and wood chunks. After
meat has cooked for 6-1/2-7 hours, turn meat skin side
down on the grill. If meat is cooking too quickly, only add
four or five briquettes plus wood chunks to each side of
grill each half hour for the next two-hour cooking period.
If meat does not appear to be brown, continue with adding six briquettes plus wood chunks every half-hour for
the next two-hour cooking period. Entire cooking time
should be eight to nine hours. Wearing heavy rubber
gloves, grasp meat with both hands and squeeze it firmly.
The meat should “give” if it is sufficiently done. The meat
should have 170 degree internal temperature. If you do
not feel “give” or the meat has not attained an internal
temperature of170 degrees, replace the meat on the grill,
cook for another hour and try again. When the meat is
done, remove from the grill to the cutting board, remove
skin, trim away any
fat. Pull meat from
bone in chunks and
chop with cleavers or
sharp chef’s knives
into the consistency
you like. You may
wish to finely chop a
tiny bit of fat (no
gristle) and some
crisp pork skin and
mix with your
chopped meat. Either or both of these
additions add great
flavor to your offering. Dowse meat
lightly with sauce or
dip and turn until all
meat has some exposure to the sauce or dip. Do not oversauce at this point. Guests can add additional sauce to suit
their particular tastes. If you are not ready to serve at this
point, place the meat in a warm stockpot and cover with
heavy foil, keeping airtight. Do not set the stockpot on the
grill, as the meat will continue to cook and the meat in the
bottom of the pot will scorch.
Above text excerpt from pages 333-334 of Jim Early’s
book The Best Tar Heel Barbecue Manteo to Murphy.
Copyright 2002
13
PAGE 13
NCBS member Jordan Duggan a
NCBS BBQ Boot Camp grad and
his brother Ian, also a Boot Camp
grad, recently won the Fans of
Lamb’s Grills Gone Wild national
competition by a landslide. Jordan and Ian are not strangers to
cooking competitions having entered and placed well in several
Beer, Bourbon and BBQ events
in the NCBS sanctioned Cary
BBQ Classic in past years. This
was a national competition in
which each state could only submit one entry. Team Duggan did
the Old North State proud. NC’s entry was a pepper rubbed, cherry
wood smoked, whole, boneless leg-of-lamb. The winning recipe :
Items Needed:
8-12lb Whole Lamb or Mutton
Shoulder Roast
1/2 cup black pepper
2 1/2 tablespoons brown sugar
2 tablespoons kosher salt
2 cloves garlic, crushed
1/2 teaspoon allspice
1/4 cup of Worcestershire Sauce
2.5 gallon Zip Lock Bag
Tin Foil
BBQ Smoker or a Conventional
Grill with a Smoke Pan
Smoking Wood
Digital Thermometer
The Night Before the Cook:
1) Prepare rub:
Mix the following into a dry bowl and set aside:
1/2 cup black pepper
2 1/2 tablespoons brown sugar
2 tablespoons kosher salt
2 cloves garlic, crushed
1/2 teaspoon allspice
2) Trim meat:
Get a 8 lb. – 10 lb. boneless whole shoulder lamb roast.
Cut off butchers string and unfold to expose interior.
Trim away as much visible fat as you can from the interior, but leave
the fat cap on. I was able to trim away 1-2 lbs. of fat from a 10 lb.
roast.
Wash whole roast under water and pat dry with a paper towel.
3) Season meat:
Douse the entire lamb roast with Worcestershire sauce. It takes about
¼ of a cup. The point of the sauce isn’t to season the meat, its to help
the rub adhere to it.
Spread prepared rub liberally all over all surfaces of the meats interior
and exterior.
Roll shoulder roast back up, and place inside a 1 or 2.5 gallon zip lock
bag and place it in the refrigerator overnight.
The Morning of the Cook:
4) Prepare BBQ smoker (can be charcoal, propane, pellet or other)
Prepare smokers fuel source (charcoal, propane, pellet or other)
Clean grates and fill water pan if your smoker has one.
Fill wood pan or fire box with seasoning wood. Put 4 handfuls of
chips to get a quick smoke at startup smoke, and 3 or 4 large chunks
for long-running smoke. Hickory can overpower the taste of the lamb,
so I use fruit woods. In this cook, I used Cherry.
Prepare your temperature probes. When you smoke meat, you cook to
temperature not time. You will need to keep track of both the
smoker’s temperature and the meat’s temperature. To do so, invest in
a dual probe digital thermometer. Don’t trust the analog dial thermometer that came on top of your grill. They can be up to 30 degrees
off. Being off by that much will destroy your meat!
5) Start Cook
Remove the lamb from the zip lock bag and place on the grate.
Set the grill probe right next to the meat. Insert the meat probe into
the roast so that the tip is in the very center of the roast.
Close the smoker and start the fire. Run the grill up to and keep it
between 230 to 250 degrees. Within 10 minutes you should have a
thin blue smoke coming out of the smoker.
6) Smoke up to 140, Cook to 201
The lamb will take smoke until the meat’s internal temperature
reaches about 140. If the smoke stops coming out of the smoker below that point add more of your smoke wood.
When the meats internal temperature reaches 140 degrees remove it
from the grill and wrap it tightly in tin foil. This will prevent the lamb
from drying out during the rest of the cook.
Be sure to re-insert the temperature probe and then put it back on the
smoker.
When the lambs internal temperature reaches 201 degrees, remove it
from the smoker, wrap it a towel, and let it rest for 10 minutes.
7) Rest, Pull, and Serve
After the 10 minutes is up, unwrap the foil, and slide the meat onto a
serving tray or deep aluminum pan.
Use two forks to remove any visible exterior fat. The fat cap will often
just slide right off. Throw the fat away so that it doesn’t get mixed in
with the meat.
Use the two forks (or a set of bear claws) to pull and shred the roast.
If properly cooked, the meat will break up very easily. Be sure to perform a taste test.
Congratulations Jordan and Ian!
14
PAGE 14
Since most all of our members are BBQ aficionados,
BBQ enthusiasts, foodies, and folks who just like to eat
reeeeeally good food, we thought that we would share
some “killer” recipes with you to go with your New
Year’s Parties.
Several of our members have been kind enough to share
some of their family recipes. For your New Years’
“Chillin’ n Grillin’” a few interesting recipes from those
shared are as follows:
Beer Barbecue Ribs (Serves 6)
4 lbs St. Louis cut pork ribs
1 cup dry sherry
1 1/2 cups (non flavored) beer
2/3 cup brown sugar (packed)
1/2 cup soy sauce
1/2 cup BBQ sauce
1/4 cup honey
2 cloves minced garlic; water
Put ribs, sherry and enough water to cover the ribs in a
large pot or Dutch oven. Bring to a boil then reduce
heat to medium-low. Let simmer uncovered for about 1
1/2 hours or until ribs are tender. Combine remaining
ingredients in a saucepan for the marinade. Heat on medium and stir until boiling and the sugar dissolves. Cool
in fridge. Coat ribs with enough marinade to cover them
and refrigerate for at least 3 hours. Reserve the remaining marinade. Place marinated ribs on grill for 5 minutes
per side. Brush with remaining marinade as they cook.
Creator of recipe unknown
Jam’s Smokin Wings
1 lb. chicken wings
onion salt
pepper
paprika
garlic powder
1/2 cup hot sauce
1/2 stick butter
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)
15
PAGE 15
Jim Early’s Thought(s) for the Day
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.
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

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.

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

Own your mess and clean it up. Others already have
their share.

Life is what’s happening while we’re busy making
other plans. – John Lennon

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.
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

So live your life that when you pass it will have mattered that you came this way.
16
PAGE 16
Sponsors of NCBS
TRADITION.
HISTORY.
CULTURE.
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
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
17
PAGE 17
Sponsors of NCBS
R. H. Barringer
Distributing Co. Inc.
Winston-Salem, NC
R. A. Jeffreys
Distributing Co. of Wilmington
Wilmington, NC
18
PAGE 18
Sponsors of NCBS
The Angel
Foundation
Assisting NCBS in its support of
the Wounded Warrior Project.
19
PAGE 19
Sponsors of NCBS
Skylight Inn
4618 S. Lee St.
Ayden, NC 28513
Ph: (252) 746-4113
www.skylightinnbbq.com
Pit Master Samuel Jones
3096 Arrington Bridge Rd.
Dudley, NC 28333
(919) 735-7243
20
PAGE 20
Sponsors of NCBS
SMOKIN’ JOHN’S
2013
G RAND
C HAMPION !
BBQ TEAM
WINSTON-SALEM, NC
336-413-5581
2000 East Dixon Blvd
Shelby NC 28152
704-482-8567
www.bridgesbbq.com
21
PAGE 21
Sponsors of NCBS
917 Winston Rd. ~ Lexington, NC 27295
Ph: (336) 248-4528 ~ www.smileyslexingtonbbq.com
22
PAGE 22
Sponsors of NCBS
Pepsi-Cola Bottling Co.
Winston-Salem, NC
Born in Eastern Carolina
Pepsi Bottling Ventures
Wilmington, NC
Because Dewey's has baked the same delicious
recipes in the same way for generations, the tastes
have become a part of the lives of the community.
They have a familiarity that transcends taste and
time. They awaken memories of special occasions,
holidays and home.
Dewey’s Bakery
Call (877) DEWEYS4 (877-339-3974)
www.deweys.com
To The Point, Inc.
Official provider of all
embroidered goods for
the North Carolina
BBQ Society.
Olde Fayetteville Insurance &
Financial Services ~ Fayetteville, NC
130 Stratford Ct Ste E,
Winston Salem, NC 27103
(336) 725-5303
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
505 N. Sycamore Street
Rose Hill, NC 28458
1-800-774-9634
23
PAGE 23
Sponsors of NCBS
4172 U.S. 70 ~ Goldsboro, NC 27534
Ph: (919) 778-5218 ~ www.wilbersbarbecue.com
3539 Clipper Mill Rd.
Baltimore, MD 21211
Ph: 1-800-830-3976
www.triggeragency.com
1328 S. Scales St. ~ Reidsville, NC 27320
Ph: (336) 342-7487 ~ www.shortsugarsbar-b-q.com
5229 Market Street
Hwy 132 & US 17
Wilmington, NC, US, 28405
Phone: (910) 392-1741
SugarMountain
Mountain
Sugar
Resort
Resort
1009Sugar
SugarMtn
MtnDr.
Dr.
1009
BannerElk,
Elk,NC
NC28604
28604
Banner
1-800-SUGARMT
1-800-SUGARMT
www.skisugar.com
www.skisugar.com
3390 Tynecastle Hwy
Banner Elk, N.C. 28604
1-800-438-4555
Tanglewood Park
4201
4201 Manor
Manor House
House Circle
Circle
Clemmons,
Clemmons, NC
NC 27012
27012
Ph:
Ph: (336)
(336) 703-6400
703-6400
www.forsyth.cc/parks/tanglewood
www.forsyth.cc/parks/tanglewood
6205 Ramada Drive | PO Box 926, Clemmons, NC 27012
Ph: 336.766.9121 | Toll Free: 1.800.554.6416
www.thevillageinn.com
24
PAGE 24
Sponsors of NCBS
Herb’s Pit Bar-B-Que
630 S. Stratford Rd. ~ Winston-Salem, NC 27103
Ph: (336) 768-2221 ~ www.milnerfood.com
15735 U.S. Hwy 64
Murphy, NC 28906
Ph: (828) 494-5367
www.herbspitbarbque.com
New Hanover
County Law
Enforcement
Officers Association
NHCLEOA
P.O. Box 7501
Wilmington, N.C. 28406
Have you enjoyed one of our camps?
If so, send us a letter of how you enjoyed it and it could be posted in an upcoming issue of Pig Tales!
The same goes to any photographs! (Just remember, only Rated-G stuff)
Address: NCBS ~ 144 Sterling Point Court ~ Winston-Salem, NC 27104
Email: [email protected]
* Letters, photographs, or anything else will not be returned to sender under any circumstance and will become property of the NCBS.
Best Western
Banner Elk, NC
Are you interested in
becoming a business
sponsor of NCBS?
Big Oak Drive-In & BBQ
Salter Path, NC
Visit www.ncbbqsociety.com,
email us at [email protected] or
call (336) 765-NCBS for more information.
25
PAGE 25
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 protected]
www.ncbbqsociety.com
Markus Brisbane - Editor in Chief, Layout & Design Wiz
Steve McCulloch - Web Host, Winnow Creative
[email protected]
Columnists
Jim Early
All rights reserved, The North Carolina
Barbecue Society © 2014
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.
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.
Contributing Correspondents
Margo Knight Metzger
Jim Morgan
Jason Ingram
Sean Wilson
NCBS Photographer
Lloyd Aaron
Lloyd Aaron Photography
NCBS Officers
President………………………………...…………... Jim Early
Vice President…………..……………....Debbie Bridges-Webb
Secretary…………………………….……........Mary E. Lindsey
Treasurer………………………..……………………Jim Early
Asst. Treasurer…………………………..……Mary E. Lindsey
NCBS Board Members
Jim Early…………………………...………Winston-Salem, NC
Mary E. Lindsey………………………………...Gainesville, GA
Rick Hollowell…………………………...…….Greensboro, NC
Steve Grady…………………………..…………….Dudley, NC
Debbie Bridges-Webb………………………………Shelby, NC
Samuel Jones………………………….……………..Ayden, NC
Bryan Mosher…………………………….… Holly Springs, NC
John Young………………….……………..Winston-Salem, NC

have a safe and happy new years! - The North Carolina Barbecue

Transcription

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