February 2014 - The North Carolina Barbecue Society

Transcription

February 2014
NCBS PIG TALES®
®
®
HAPPY 7th BIRTHDAY NCBS PIG TALES
& NCBS HISTORIC BBQ TRAIL!
Inside This Issue...
Happy 7th Birthday
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.
2 -4
Why the NCBS BBQ Trail?
5
Skinny From the Pig Pen
6-7
Porcine Epidermis
8
How to Pick Your Whole Hog for ‘Cuing
9
Colonel’s Cupboard
10
2
NCBS Pig Tales® February 2014
PAGE 2
HAPPY 7th BIRTHDAY, PIG TALES!
Feb. 1st 2009, Pig Tales turns two year old
Seven years ago, on or about February 1, 2007, we
published our first edition of Pig Tales. At the risk of
sounding like a Virginia Slims ad…. WE,VE COME A
LONG WAY BABY! In these past seven years our
membership has grown by leaps and bounds, we have
revised our website many times and added
new links, we have been featured in more
than a hundred newspapers across the
land (including The New York Times and
US A Today), appeared in 50+ major
magazines, been on numerous radio and TV
shows and we were in about 39 out of
country news papers.
We have
conducted more than 15 successful
Cooking Schools and more than 25 cooking
shows plus numerous BBQ Cooking contests.
We hope you are enjoying Pig Tales. Each
month since its inception we have asked
members to share their recipes, photos,
and stories. We have had some of our
members share stories and recipes or
photos. While I truly enjoy writing for Pig
Tales, Pig Tales is The Voice of Tar Heel
Barbecue® and should speak the voice of the
membership as well. I personally would welcome
the stories, recipes (no, we don’t expect you to share the
family sauce recipe) and photos of pigs, pig pick’ns and
other NC barbecue doings. We will (if needed) edit your
stories and recipes for you (and give you credit for the story
or recipe). We will scan your photos and give you credit.
It was never my intent that Pig Tales would carry so
much of my ink and my recipes. So please take the time
to share your treasures, stories, recipes and photos with
your fellow members. If you do not like to write, but will
do the research on an article you think will be of interest
to the membership and send me the research, I will write
the piece and give you credit as the source for the
material.
It is all about minutes. Since I closed my law office (913-07) to devote most of my discretionary time to NCBS,
I spend about 40/50+ hours a week on this project. We
have a part time administrative assistant, a part time
webmaster and a part time photographer to help with
work that is beyond my skill level. At this point in time I
am still doing most of the fund raising for The Fun Tribe.
Please do not read this as a lament on my part. It is not. I
simply need more of you to help.
I would like for us to have four regional think tanks.
There would be a group of regional counselors in the
mountains, Piedmont, flat lands and the coast. I would
meet with these groups in their area every
quarter to get their input and for them to
hear what the other groups have to say.
Each person would make the contributions
in time, contacts etc. that he or she is able to
make to grow our Society. We all have some
discretionary time, some talents and some
friends that we can recruit that share the
vision expressed in our Mission
Statement.
Barbecue is a universal
bonding experience. Barbecue crosses all
social and economic lines. Barbecue is color
blind. In these tough economic times
barbecue will flourish because it is sooo
good and it is inexpensive. The general
public is again embracing barbecue.
Barbecue is the hot ticket in American
comfort foods. We need to continue to
put NC barbecue’s best foot forward and
show the world that North Carolina is the
CRADLE of ‘CUE® and THE BARBECUE
CAPITAL of the WORLD.
IT IS ALL ABOUT NC PRIDE!
Jim Early
3
PAGE 3
HAPPY 7th BIRTHDAY NCBS HISTORIC BBQ TRAIL
The following is the national press release that was issued by Capstrat of Raleigh, North Carolina which was assisting the society with
its press and P.R. matters.
FOR IMMEDIATE RELEASE
Jan. 22, 2007
HOG HEAVEN: HISTORIC BARBECUE TRAIL
TRAVERSES STATE, TASTES
NC Barbecue Society Unveils Trail, Sets Sights on
Promoting the ‘Cradle of ‘Cue.’
(WINSTON-SALEM, N.C.) – North Carolina, long the
world’s premiere bastion of barbecue, now celebrates its
heritage and diversity with a map of the state’s perfect pits.
Starting in Ayden and finishing in Murphy, the North
Carolina Barbecue Society Historic Barbecue Trail
spotlights 25 stops that specialize in roasting pig the oldfashioned way – slowly over pits of wood or charcoal.
The trail is a central piece of a plan by the North Carolina
Barbecue Society (NCBS) to elevate the state’s profile as the
best place on earth to find this delicacy. You can view the
trail, learn more about ‘cue culture and become a member
of the NCBS at www.ncbbqsociety.com.
“Barbecue is one of our state’s greatest – and best tasting –
resources,” said Jim Early, NCBS’s president and CEO.
“The trail will help put barbecue-lovers in touch with
wonderful professionals whose craft requires tremendous
patience and skill. We expect a lot of learning to come out
of this new resource – and a lot of good eating.”
Criteria for selection included the fact that
establishments:
 Cook their meat product on pits fueled
by wood or charcoal
 Make their own sauce
 Had operated continuously for fifteen or more years
and enjoy the high esteem of their communities, the
barbecue industry and barbecue aficionados
 Provide a sit down dining experience
 Provide a final product that is a high quality
representation of North Carolina barbecue
NCBS board members chose stops on the trail to reflect the
distinctive methods and styles that have made North
Carolina the ‘cue capital of the world. Each NCBS Historic
Barbecue Pit employs the old fashioned pit cooked method.
And each will display a specially designed emblem depicting
the old style barbecue cooking that is central to the
tradition, heritage and culture that NCBS seeks to preserve.
(Continued on next page)
4
PAGE 4
HAPPY 7th BIRTHDAY NCBS HISTORIC BBQ TRAIL (cont.)
The board also limited the number of pits on the trail to
two per town/city. The trail’s original 25 pits include:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
Skylight Inn, Ayden
B's Barbecue, Greenville
Wilber's Barbecue, Goldsboro
Grady's Barbecue, Dudley
Bill Ellis Barbecue, Wilson
(The Original) Parker's Barbecue, Wilson
Stephenson's Barbecue, Willow Springs
Allen & Son Barbecue, Chapel Hill
A&M Grill, Mebane
Hursey's Barbecue, Burlington
Stamey's Barbecue, Greensboro
Short Sugar's Drive-Inn, Reidsville
Fuzzy's, Madison
Hill's Lexington BBQ, Winston-Salem
Little Richards Bar-B-Que, Winston-Salem
Speedy Lohr's BBQ of Arcadia
Lexington Barbecue, Lexington
The Barbecue Center, Inc., Lexington
Richard's Bar-B-Q, Salisbury
Wink's Bar-B-Que, Salisbury
M&K Barbecue & Country Cooking, Granite Quarry
Deano's Barbecue, Mocksville
Carolina Bar-B-Q, Statesville
Bridges Barbecue Lodge, Shelby
Herb's Pit BBQ, Murphy
The Present NCBS Historic BBQ Trail
The NCBS Historic BBQ Trail is not carved in stone. If a
pit that is on the Trail should decide to cook in a manner
that does not comport with the requirements to be on the
Trail (Requirements are set forth on the home page of the
BBQ Trail Link) that pit will be removed from the Trail. If a
pit on the trail fails to comply with any of the other
requirements to be on the Trail, the pit will be removed. If
NCBS should learn of a pit that appears to qualify for the
trail, that pit will be checked out and if the pit meets ALL
the requirements, it will be placed on the Trail. Pits have
been removed and pits have been added since the Trail was
first designed. The Trail is, and will always be, a work in
progress. At this moment, the Trail contains 23 historic pits,
they are as follows:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
Skylight Inn, Ayden
B's Barbecue, Greenville
Jack Cobb & Son Barbecue Place, Farmville
Wilber's Barbecue, Goldsboro
Grady's Barbecue, Dudley
Stephenson's Barbecue, Willow Springs
Allen & Son Barbecue, Chapel Hill
Hursey's Barbecue, Burlington
Stamey's Barbecue, Greensboro
Short Sugar's Drive-Inn, Reidsville
Fuzzy's, Madison
Hill's Lexington BBQ, Winston-Salem
Little Richards Bar-B-Que, Winston-Salem
Speedy Lohr's BBQ of Arcadia
Smiley’s Lexington BBQ, Lexington
The Barbecue Center, Inc., Lexington
Richard's Bar-B-Q, Salisbury
Wink's Bar-B-Que, Salisbury
M&K Barbecue & Country Cooking, Granite Quarry
Carolina Bar-B-Q, Statesville
Switzerland Café, Little Switzerland
Bridges Barbecue Lodge, Shelby
Herb's Pit BBQ, Murphy
5
PAGE 5
WHY THE NCBS HISTORIC BBQ TRAIL?
To write the book The Best Tar Heel Barbecue
Manteo to Murphy I went to all 100 North Carolina
counties to ferret out the best BBQ I could find in each
county. It was a 4,000+ hour project. One of the four
surprises for me on my journey was that I found less than
30 places that still cooked really good NC BBQ the old
fashioned way. Old fashioned meaning pork cooked low
and slow over pits fueled by wood coals or charcoal or
both.
Also the pits had to offer a sit down dining
experience for the public.
I wanted to thank, honor and promote these good
folks for their passion and efforts so I designed the NCBS
Historic Barbecue Trail and took it to our Board. The
Board blessed the project. We launched The Trail on
February 1, 2007. Since The Trail’s launch it has become
the darling of food writers nationally and internationally
and we are told it is one of North Carolina’s big tourist
attractions.
Operating an “old fashioned BBQ pit” is a lot of
long hours and hot, hard work and it costs more to cook
that way. When the BBQ Icon whose name is on the door
is not able to cook the ‘cue, or has made enough money to
get someone else to cook for him, then he incurs the cost
of a Pit Master. He must buy wood (Hickory is expensive
and hard to get). Charcoal is also costly. The owner must
pay higher fire insurance premiums because he has live
flame in his building. The owner must install a very costly
ventilation system, chimney scrubbers, etc… The owner
must constantly dance with the environmental folks
because his pit makes smoke. The business is generally
“Grandfathered” and cannot grow or move. If the business
is closed for a period (owner dies or is sick) the family is
afraid they will lose their “grandfather” status and the
business will be closed. The owner, if all goes well, still has
15/16 hour days and lots of clean-up due to soot, ash, etc…
The business is prone to chimney fires and other hazards
not found with gas or electrical cooking. Yet the “old
fashioned pit” owner has to sell his BBQ sandwich at a
competitive price to meet his competition down the street
that cooks with gas or electricity and has none of the costs,
problems or time involved with cooking “the old fashioned”
way. Small wonder there are so few “old fashioned pits” left.
NOTE: NCBS has, and always will, promote ALL
that is good about NC BBQ. One needs to understand that
just cooking ‘cue with a wood fired pit is not a panacea. I
have eaten some average and passed on some below average
BBQ cooked “the old fashioned way”. And I have eaten
some really good pork cooked with electricity and with gas.
I believe that to some members of the general public it does
not matter whether the pork was cooked on wood fired pits,
with gas, with electricity or on a hot rock if the cooker did a
commendable job and produced a tasty product.
THE NCBS HISTORIC BARBECUE TRAIL IS
SIMPLY OUR WAY OF SAYING THANK YOU TO
THOSE GOOD FOLKS THAT GO THE EXTRA MILE
TO PRODUCE THE WORLD’S BEST BBQ AND
HAVE PLAYED A LARGE PART IN MAKING NC
THE BBQ CAPITOL OF THE NATION.
Jim Early
The map displayed below is subject to copyright laws. All rights reserved.
6
PAGE 6
SKINNY FROM THE PIG PEN
Each week I spend an average of 8-10 hours doing
research to enhance my knowledge about BBQ, pork and
the world of pigs. From time to time I try to pass some of
my findings along to our readers. Some may find these
facts riveting, others slightly amusing and some may deem
this pursuit in and of its self grounds to support
involuntary commitment. Nonetheless here are some
findings:
Presently the meat is viewed as a substitute for hamburger
and hot dogs and other processed meats. It sounds good in
theory. And it could be a potential answer to world hunger,
lowering greenhouse gas emissions up to 95% and use of
water and land by the same amount.
TEST TUBE PORK CHOPS:
Info. and excerpts from “Scientists Turn Stem Cells Into
Pork” by Maria Cheng AP Medical Writer, London. Posted
TIME..com. January 15, 2010 et al.
Dutch scientists have been growing pork in the lab for
more than three years. Groups in the U. S., Scandinavia
and Japan have been doing similar research, but the guys
from the land of windmills and tulips are waaaaay out
front in this endeavor. They say that if they took the stem
cells from one pig and multiplied it by a factor of one (1)
million that we would need one million fewer pigs. This
would mean we would have less pig waste, odor and need
for feed for one million pigs. The feed needed to get the
one million pigs to market weight could be used to feed
third world nations etc. The world would be greener and
cleaner according to the scientists behind the dikes.
The lab pork produced by the Dutch is only about
80% protein and the rest water where the real deal is
about 99% protein. Because of this water factor the lab
pork does not have the tissue quality of real pork and is
more like a scallop. There is also the possibility that
because of the lower protein factor the lab grown pork
will not taste like real pork. To produce the man made
pork on an industrial scale will require huge bioreactors.
Some say it can be done in a few years and some say it
could take a decade. All say that the meat could be
produced at or below the cost of conventional meat with
the use of less land, water and feed of conventional crops.
Our present large farming operations produce a pig in 6
months that could weigh 200 pounds and taste like a pig,
but not like a year to two year old free range hog raised on
acorns and other mast and stood up and corn feed before
slaughter. And I do not think scientists are going to
duplicate the pigs we knew from days of yore. If the boys in
the labs ever produce a stem cell pig that tastes like the pigs
raised on my family’s farms I will be the first to say they
deserve The Nobel Prize, after I have enjoyed their second
country ham biscuit and red-eye gravy.
“Any of you boys stem cell?”
ANIMAL ACTIVISTS SAVE PIGS:
I am advised a group of scientist wishing to study how
we humans could be saved in an avalanche decided to bury
a bunch of pigs with monitors attached in a snow bank and
monitor the pigs as they died. The pigs voted unanimously
that this was not a good idea. The pigs pooled their coins,
sent out an SOS to any ear that would hear and an animal
activist group responded and saved the pigs’ bacon.
Unfortunately the pigs did not get to retire to a lovely farm
in Vermont: Pigs -1. Scientists -0.
~Jim Early
7
PAGE 7
MORE SKINNY FROM THE PIG PEN
Scientists in China have written the sequel to Dr
Seuss’ Green Eggs and Ham Sam-I-am.
Doctors in
Beijing have cloned a pig and altered its genes to make
the pig glow fluorescent green in the dark. Mama pig
passed on these shining attributes to some of her young.
The piglets’ nose , feet and tongue glow an iridescent
bluish green under ultraviolet light (obviating the need
for makeup ,a touch of lipstick might be nice, heels and
perhaps even breath mints). See www.msnbc.msn.com
report by Willie Geist entitled Green Pig Gives Birth to
Glowing Piglets.
Researchers in
Taiwan have also
produced green
pigs. They claim
their green pigs
are believed to
be the only ones
that glow from
within, i.e. hearts
, internal organs
etc. These little piggys glow a bright neon green in the
dark. According to the Taiwan team these genetically
manipulated porkers are to be used for stem cell research
and study of human diseases. I know a couple of fellows
with a penchant for the grape who claim to see pink
elephants aaaand green pigs almost every night----flying!
Robin Lovell-Badge, noted genetics expert at Britain’s
National Institute for Medical Research stated this
technology would be very valuable and that organs from
these genetically altered pigs would potentially solve
some of the problems of rejected organs in transplant
operations. By injecting the green protein surgeons could
track the modified cells to see if the transplanted organ
was being accepted by the host body. See Geist report
above for more info.
We won’t go into the controversy created by
“Alba” a glow in the dark rabbit created by artist Eduardo
Kav. I will say after reading a number of papers on the
subject of green protein taken into the body and the glow
in the dark effect created thereby, I intend to be much
more careful when eating my Fruit Loops to pick out the
green pieces.
By Jim Early
• The most recent scientific
info based on genetic studies
of wild and domestic pigs
worldwide, indicate that the
ultimate origin of the world’s
wild boar (and therefore the
pig) was South-East Asia and
not central or western Eurasia
as has been the widespread
belief.
I thought bore
probably originated with a
speaker I heard recently.
• Pigs are the 4th smartest
animal behind
the
chimpanzee, dolphin and the
elephant. I kept looking for MAN on this scale. Recent
events on Wall Street and elsewhere have taken their toll –
MAN did not even make the TOP TEN.
• Pigs by nature are very clean animals. Given the
opportunity and space, pigs will eat in one area, sleep in
another area and defecate in yet another area. New born
piglets will leave the nest to go to the toilet. How’s that for
you moms working on potty training?
• Pigs do not sweat. Pigs get in mud to cool themselves and
the mud also helps protect the pig from insect bites and the
sun. The more affluent pigs go to spas.
• Pigs will not overeat even when exposed to unlimited
amounts of food. We may have to change the phrase “eats
like a pig” to “eats like a human” when referring to
voracious appetites.
• Pigs are good swimmers. A pig has yet to medal in the
pole vault.
• Male pigs (boars) mate with female pigs (sows) for about
30 minutes. On large pig farms boars are bred about twice a
day. Male Simbas (Swahili for lion) mate with the female
lions (lionesses) in his pride about 15/20 times a day, but
only for a minute or two each time. Soooooooo when you
are choosing I would like to come back as….is it going to be quality or
quantity?
• Studies show that attempts to teach pigs to sing have met
with universal failure. It’s a waste of the teacher’s time and
it annoys the pig.
By Jim Early
8
PAGE 8
PORCINE EPIDERMIS
Having recently witnessed the College BCS
Championship Game between Florida State and Auburn
preceded by 30 + other college bowl games and followed
by the NFL playoff games, I realized that we are near the
finish line of the 2013 football season to be culminated
by the Super Bowl February 2, 2014. This event will be
followed by a drought for football fans (like this writer)
until the season starts again next Fall.
The Fall is my most favorite season of the year. I like
the angle of the sun, the crispness in the air, the glorious
bright sunny days, the palette of color that is October,
the clothes, convertibles, upland bird hunting, football
and the pinnacle of BBQ
season. The Fall appeals to all
of my senses. I readily subscribe
to a fellow bird hunter’s quip,
“My health dramatically
improves in the Fall.”
I realized that for the most
part, most of the “pig skin” that
I have seen for the last couple
of months has been in the
form of a football being
launched by some quarterback,
carried by a running back or
caught by a receiver. I
wondered if pig skin was still as
popular now as it used to be as
a leather. I have a pair of pig
skin dress gloves that I bought
from the first mate right after
Noah docked the Ark. I went
to the source of all knowledge
(the internet) to see if a replacement for the gloves was
available. In a word .. .NO! It seems that pig skin as a
leather for men’s dress accessories has slipped a few
clicks. Most leather coats and other leather apparel and
accessories are (and have been for quite some time) made
from soft smooth leathers like calfskin, goatskin,
lambskin, sealskin etc. It seems the public prefers the
buttery soft leathers that do not have the appearance of
hair follicles having been shaved or scraped. Pig skin now
falls in the category of leather for work gloves or
hunting gloves along with deer skin and elk skin. Pig
skin is also used for the leather lining of shoes, brief cases
and borders on other leather goods. I did find high end
pig skin gloves made in Italy . A pair of these must have
hand covers came in at $250.00. The vender extolled that
these gloves were made from premium porcine – the
Peccary. As a handgun hunter of wild boar for 30+ years
I always thought the Peccary (a native to the south Texas
panhandle) looked like an over- grown pot bellied pig with
an orthodontist problem. Most Texas ranchers consider
these little wild boar wannabes a nuisance. But to the
Italians they are the golden pig.
I did find some pig skin gloves on the net for women,
including stores like Brooks Brothers. However most of
the pig skin offered on the net
was from wholesalers in
China, Russia and some small
third world countries and they
had a minimum 1000 pairs
order. I found lots of ladies
leather gloves: driving gloves,
gloves to the wrist, over the
wrist, over the elbow, off the
shoulder, fingerless…it looked
like a Fredricks’ of Hollywood
for gloves. I even had an Ebay
pop-up with a pair of ladies
1940 vintage pigskin leather
gloves with lattice lacing and
hand carved acorns on the
back…available in the UK for
only 2 lbs. Not wanting to
start any rumors, I decided to
pass on the Annie Oakley
look.
My next pig skin encounter on the net was a piece on
what to do if you are a Muslim who loves leather goods
and suddenly find that your new expensive leather brief
case is lined with pig skin. It was at this point that I felt
that I had completed my pig skin journey…and needed to
stop now…..and I did.
By Jim Early
9
PAGE 9
HOW TO PICK YOUR WHOLE HOG FOR ‘CUING
You can purchase your whole hog
from a meat-packing house or through a
friendly barbecue place or a retail
supermarket. Several weeks prior to
purchasing your pig, I suggest you call and
make your arrangements and find how
much notice is necessary to order and pick
up your meat. Also be sure that your source
is open at the time you need your pig. A
yardstick for as much pork, charcoal, gas,
wood, etc. is as followed.
Weight
of Pig
Charcoal
75 lbs.
60 lbs.
100 lbs.
70 lbs.
125 lbs.
80 lbs.
Amount
of Gas
Wood
40 lb.
Cylinder
1/3
cord
1/3 –
1/2
cord
1/2
cord
225 –
250
Approx
Cook
Time
6 to 7
hours
225 –
250
7 to 8
hours
225 –
250
8 to 9
hours
Cooker
Temp
A hog’s weight is generally measured “on the
hoof” which is the gross weight of the hog prior to being
processed. This is the weight used as a yardstick by the
pork producer for sale to the processor. When you
purchase your hog retail or wholesale you will specify the
size of the hog you desire in “dressed” weight. This term
means the hog will have been processed and its carcass
cleaned, scraped free of bristles and head removed. If
your pig comes to you with hooves (trotters) on, simply
cut them off above the dew claws (those little tabs on the
“ankle”) with a saw. I would also suggest using a knife
and making a V incision and removing the tale. Without
head, trotters and tail the carcass looks less like “Babe”
did a belly flop on your grill. I would also suggest that
you have your processor split the backbone so the pig
will lie flatter on the grill. If you are working alone you
may have the processor cut the pig in half lengthwise in
order to make it easier for you to handle and turn.
When ordering a pig to cook most people allow
for one and a half pounds of “dressed weight” carcass
per person. After you remove the skin, fat, bones, etc. a
“dressed weight” carcass will render less than half its
“dressed weight” in serving weight. See guide to
purchasing to determine the size of “dressed” pig to
produce the desired amount of cooked pork.
A Guide For Purchasing Pork
75 lbs. dressed pig yields approximately
30 lbs. cooked, chopped pork
14 lbs. uncooked Shoulder yields
10 lbs. cooked 6-7 hours
6-7 lbs. uncooked Boston Butt yields 3
lbs. cooked 3 ½ - 4 hours
14 lbs. uncooked Ham yields 6-7 lbs.
cooked 6-7 hours
As most pig pickins’ will be a social event
attended by males and females, the following is a guide
for the amount of “dressed weight” pig to buy for such
an occasion.
Weight of
Pig
No. of
Couples
No. of
Males
75 lbs.
100 lbs.
125 lbs.
25
30
40
35-40
40-45
45-50
No. of
Females
60-65
70-75
80-85
If your group exceeds 40 couples, I do not
suggest buying a larger pig. I would suggest perhaps a
125-pound pig and a 75-pound pig. Pigs much under 75
pounds have meat that tends to be fluffy. Pigs over a 125
pounds start to take on a grainer meat which generally
does not render as good a serving product as pigs in the
75-125 pound range.
Excerpt from pages 329-330 of The Best Tar Heel Barbecue
Manteo to Murphy by Jim Early © 2002
Dressed Whole Hog on Grill
Photo Courtesy of NCBS Member Jason Ingram
10
PAGE 10
Basic Vinegar-Based Sauce





2 quarts White House vinegar
2 ounces crushed red pepper
2 tablespoons salt
1 tablespoons black pepper
1/2 cup sugar
Mix all ingredients well. After basting pig, pour remaining
sauce in small jars to serve with cooked pig. Yield: two
quarts.
Above is a basic recipe for vinegar-based barbecue sauce
that many use for cooking a whole hog.
Long and Lean Hushpuppies







3 ½ cups water
2 cups cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 medium onion, finely chopped
¼ cup butter, softened, or lard
Bring water to a boil. Combine cornmeal, baking powder,
sugar, salt and onion; slowly add to boiling water, stirring
constantly until mixture is smooth. Remove from heat; add
butter, stirring until melted. Cool mixture 10 minutes.
Shape batter into 2 x 1-inch oblong rolls. Deep fry in hot oil
(375 degrees) cooking only a few at a time. Fry until hushpuppies are golden brown. Drain well on paper towels.
Serve hot. Yield: About 40.
Basic Vinegar-Based Sauce and Long and Lean Hushpuppies are excerpts from pages 335 and 338 of The Best Tar
Heel Barbecue Manteo to Murphy by Jim Early © 2002
11
PAGE 11
HAPPY VALENTINES DAY!
The Poet
Are you a 365 Valentine?
Maya Angelou is an award winning writer, penning best-selling autobiographies, poetry collections and
books for children. She is also blessed with enormous performing art skills and her talents include director and
teacher. She has won three Grammy Awards along with
recognition and honors from presidents and other national
and international figures as well as her students. Maya is
also an accomplished cook and knows her way around the
kitchen. I have enjoyed her creations and sparkling wit at
her dinner table. She is indeed an excellent hostess. She
has made time in her busy schedule to be a contributing
member of NCBS for which we are indebted. I am equally
pleased to call her my friend.
Jim Early
The history of Valentine’s Day is a bit cloudy.
Some say the day originated to honor St. Valentine, the patron saint of lovers. He was martyred on or about February 14, 269 A. D. for his beliefs during the reign of Emperor Claudius II, aka Claudius the Cruel. He allegedly left
a note to the jailer’s daughter , who had become his
friend , and signed it “From your Valentine” Other versions
of origin of Valentine’s Day associate it with a holiday to
honor Juno, Queen of the Roman Gods and Goddesses.
Miss Ester Howland is credited with sending the
first valentine card. Today over 141 million Valentine
Cards are exchanged annually in the US. Commercial valentines were introduced in the 1800’s. I am not so sure
Valentine’s Day was not the brain-child of florists. Each
year as we approach Valentine’s Day I watch with amusement as the price of roses climbs from the January price to
1, 2, 3, 4 times that price as the big day nears. The more
expensive restaurants are booked by adults (mostly males)
like they are by teen males on prom night. I am advised we
Americans spend approximately $13.7 billion dollars on
Valentine’s Day celebration. While I have no quam with
celebration of one’s love for another, I cannot align with
those souls just doing it once a year (if that is the case) and
in such a commercial manner… It seems to have become a
ritual. If one is not going to be a Valentine 365 it seems a
charade to just do it once a year.
If we males are not going to express love in a
meaningful way year round what is the point in doing it on
Valentine’s Day—just to check a block? When is the last
time you bought flowers for a Happy Tuesday, God I Love
You Day; dated during the week; danced to two in the
morning and ate breakfast at a truck- stop; made love in the
daytime; had a spontaneous week-end honey moon; had a
champagne bubble bath; danced in the kitchen while making dinner; gave an unsolicited back rub (without design);
listened attentively to something that was not on your top
ten list; cooked a meal, etc., etc, etc. Most men could stand
improvement in the expressing love part of their lives. My
theory is DATE TO THE GRAVE. Do you remember
what dating was like, when you put the enjoyment, pleasure
and wishes of another ahead of your own; when you just
wanted to please? Would it not be wonderful to be in a
relationship with someone that wanted to date you in the
same manner? Well it can happen (I know), but it takes
more than a bouquet, a box of chocolates and a dinner
once a year. Best of Luck. Jim Early
The Health Food Diner
No sprouted wheat and soya shoots
And Brussels in a cake,
Carrot straw and spinach raw
(Today, I need a steak).
Not thick brown rice and rice pilau
Or mushrooms creamed on toast,
Turnips mashed and parsnips hashed
(I’m dreaming of a roast).
Health-food folks around the world
Are thinned by anxious zeal,
They look for help in seafood kelp
(I count on breaded veal).
No Smoking signs, raw mustard greens,
Zucchini by the ton,
Uncooked kale and bodies frail
Are sure to make me run
to
Loins of pork and chicken thighs
And standing rib, so prime,
Pork chops brown and fresh ground round
(I crave them all the time).
Irish stews and boiled corned beef
And hot dogs by the scores,
Or any place that saves a space
For smoking carnivores.
Excerpt from The Complete Collected Poems of Maya Angelou.
Poem subject to Copyright ©.
12
PAGE 12
As I have shared, Teddy Roosevelt is my all-time favorite cowboy. The following are a couple of my favorite quotes from The Old Rough Rider. I hope you like
them as well.
Jim Early
She Walks In Beauty
“I am not a good shot, but I shoot often.”
“Speak softly and carry a big stick; you will go far.”
“Believe you can and you’re halfway there.”
“Don’t hit at all if it is honorably possible to avoid
hitting; but never hit softly.”
“Courtesy is as much a mark of a gentleman as courage.”
“I am only an average man, but, by George, I work
harder at it than the average man.”
“Never throughout history has a man who lived a life of
ease left a name worth remembering.”
“Nine-tenths of wisdom is being wise in time.”
She walks in beauty, like the night
Of cloudless climes and starry skies;
And all that's best of dark and bright
Meet in her aspect and her eyes:
Thus mellow'd to that tender light
Which heaven to gaudy day denies.
One shade more, one ray less,
Had half impair'd the nameless grace
Which waves in every raven tress,
Or softly lightens o'er her face;
Where thoughts serenely sweet express
How pure, how dear their dwelling place.
And on that cheek, and o'er that brow
So soft, so calm, yet eloquent,
The smiles that win, the tints that glow,
But tell of days in goodness spent,
A mind at peace with all below,
A heart whose love is innocent!
~Lord Byron (1788-1824)
“No man is worth his salt who is not ready at all times
to risk his well-being, to risk his body, to risk his life, in
a great cause.”
“The only man who never makes a mistake is the man
who never does anything.”
13
PAGE 13
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
14
PAGE 14
SPONSORS OF NCBS
R. H. Barringer
Distributing Co. Inc.
Winston-Salem, NC
R. A. Jeffreys
Distributing Co. of Wilmington
Wilmington, NC
15
PAGE 15
SPONSORS OF NCBS
The Angel
Foundation
Assisting NCBS in its support of
the Wounded Warrior Project.
16
PAGE 16
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
17
PAGE 17
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
18
PAGE 18
SPONSORS OF NCBS
917 Winston Rd. ~ Lexington, NC 27295
Ph: (336) 248-4528 ~ www.smileyslexingtonbbq.com
19
PAGE 19
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
We are the largest producer of beer and
wine events in North America. Let us
know how we can work with you and your
team towards mutual success.
3539 Clipper Mill Rd.
Baltimore, MD 21211
Ph: 1-800-830-3976
www.triggeragency.com
20
PAGE 20
SPONSORS OF NCBS
4172 U.S. 70 ~ Goldsboro, NC 27534
Ph: (919) 778-5218 ~ www.wilbersbarbecue.com
1328 S. Scales St. ~ Reidsville, NC 27320
Ph: (336) 342-7487 ~ www.shortsugarsbar-b-q.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.
919.832.7614 | 109 E. DAVIE ST. | RALEIGH, N.C. 27601
WWW.CLYDECOOPERSBBQ.COM
SERVING THE CAPITOL CITY SINCE 1938
336-246-6818
www.abvannoyhams.com
West Jefferson, NC
21
PAGE 21
SPONSORS OF NCBS
5229 Market Street
Hwy 132 & US 17
Wilmington, NC, US, 28405
Phone: (910) 392-1741
To The Point, Inc.
Official provider of all
embroidered goods for
the North Carolina
BBQ Society.
130 Stratford Ct Ste E,
Winston Salem, NC 27103
(336) 725-5303
Herb’s Pit Bar-B-Que
15735 U.S. Hwy 64
Murphy, NC 28906
Ph: (828) 494-5367
www.herbspitbarbque.com
630 S. Stratford Rd. ~ Winston-Salem, NC 27103
Ph: (336) 768-2221 ~ www.milnerfood.com
22
PAGE 22
FREINDS OF NCBS
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
New Hanover
County Law
Enforcement
Officers Association
NHCLEOA
P.O. Box 7501
Wilmington, N.C. 28406
BECOME A NCBS SPONSOR
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.
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.
23
PAGE 23
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
Markus Brisbane - Editor in Chief, Layout & Design Wiz
Steve McCulloch - Web Host, Winnow Creative
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
Alex Polyachenko
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

February 2014 - The North Carolina Barbecue Society

Transcription

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