happy halloween · food twice to marinate, simply marinate in the bag while skewered on the fire...

October 2018 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.

OCTOBER FUN IN NC 3 - 4

TOP BBQ GRILLS FROM BESTREVIEWS.COM 5 - 7

THE HISTORY OF “TRICK OR TREATING” 10 - 13

RECIPES FOR TAILGATING 18 - 21

COLONEL’S CUPBOARD 22 - 26

Inside This Issue...

®

®

HAPPY HALLOWEEN

FROM NCBS

Joe Jutras and his 1689 lb. pumpkin

Picture compliments of Steve Connolly, SNGPG

TRADITION.

HISTORY.

CULTURE.

Atlanta ~ Augusta ~ Charlotte ~ Denver ~ Los Angeles ~ New York ~ Raleigh ~ San Diego ~ San Francisco

Seattle ~ Shanghai ~ Silicon Valley ~ Stockholm ~ Tokyo ~ Walnut Creek ~ Washington D.C. ~ Winston-Salem

As a firm that has been serving the legal needs of our clients

for over 125 years, we are honored to help preserve North

Carolina’s barbecue history and culture.

Kilpatrick Townsend is proud to serve the legal needs of the North Carolina Barbecue Society and its members as

General Counsel.

www.kilpatricktownsend.com

SPONSORS OF NCBS

NCBS Pig Tales® October 2018 PAGE 2

NCBS Pig Tales® October 2018

OCTOBER FUN IN NC

1. Go Pick Apples www.skytoporchard.com

2. Go Bobbing for Apples www.grandadsapples.com

3. Go through a Corn Maze www.ruralhill.net/AmazingMaizeMaze.asp

4. Go Hike a Trail https://altapassorchard.org/index.php/ about-the-orchard/walking-trails

5. Experience the Changing Leaves of Fall https://switzerlandcafe.com

6. Visit Tryon International Horse Center https://tryon.coth.com


OCTOBER FUN IN NC (Cont.)

7. Go Pick Pumpkins www.hickorynutgapfarm.com/ fall-festivities

8. Carve Pumpkins with your children Jim Early & his Daughter, Mary

10. Go to the Wooly Worm Festival www.woollyworm.com

11. Go to the Carolina Balloon Festival www.carolinaballoonfest.com

9. Go to Oktoberfest at Sugar Mountain Resort http://oktoberfest.skisugar.com October 13 - 14, 2018


TOP BBQ GRILLS FROM BESTREVIEWS.COM

Best of the Best

Char-Broil Signature TRU Infrared Bottom Line: From a trusted brand, this quality grill offers advanced technology. Worth considering if you don't need an extremely large cooking space.

Pros: A well-made, mid-sized option that offers TRU-Infrared technology for precise cooking temperatures. 200-in. swing-away warming rack and fold-down side shelves.

Cons: Assembly is tedious.

Best Bang for the Buck

Char-Griller 3001 Grillin' Pro Bottom Line: The best value for your money. Gives you 90% of the features of more expensive models for less than 50% of the cost.

Pros: A great grill for preparing classic barbecue favorites such as poultry, ribs, and hamburger meat. One of the speedier grills on the market.

Cons: The propane tank compartment is quite small, making it difficult for bigger individuals to fit their hands to switch the valve on and off.

There's nothing quite like a barbecue. It's not only a great way to eat, it's a great way to spend time with family and friends. The easiest way to get the cooking done is with a gas barbecue grill. Reliable lighting, even heating, and plenty of workspace make the job a pleasure. The best gas barbecues will give you succulent food with that smoky aroma we love, time after time. But specifications can be confusing — and making the wrong choice could turn out expensive to correct.

After a great deal of testing (and tasting) we have our final selection. Each of the gas barbecue grills in the matrix below came top in its class, and carries our seal of approval.


TOP BBQ GRILLS FROM BESTREVIEWS.COM (Cont.)

Weber Spirit E210

Bottom Line: The best grill on the market. Its superior performance and unparalleled feature set is well worth the few extra dollars that you would save

by going with a lower-priced model.

Pros: Very easy to use. Known for its incredible ability to maintain a constant temperature, even under cold and windy conditions.

Cons: Relatively large; it isn’t the most travel-friendly grill.

Z Grills Wood Pellet Grill & Smoker

Bottom Line: Although it's not for everyone and has some quirks, this grill is worth considering if you enjoy natural wood

flavor in your BBQ dishes, and like the idea of being able to grill and smoke foods.

Pros: A versatile option, as it is a wood pellet grill and smoker in one. Owners rave about the rich, wood-grilled flavor it produces. Ample 700-in. total grill surface.

Cons: Pricey. Heat controller unit has been known to malfunction, resulting in uneven temperatures. Doesn't cook all foods evenly.


TOP BBQ GRILLS FROM BESTREVIEWS.COM (Cont.)

2000 East Dixon Blvd

Shelby NC 28152

704-482-8567 www.bridgesbbq.com

Weber Genesis II LX E-340

Bottom Line: I f y o u ' r e serious about your grilling and ready to invest, you can't get much better than this

grill with lots of cook space.

Pros: Side burner a great addition for cooking extra dishes. All the bells and whistles you could want: illuminated knobs, hanging storage, tuck away warming rack.

Cons: Assembly takes a while and requires two people. Expensive. Some complaints about the side burner.

How we decided:

We purchase every product we review with our own funds

53 Models Considered

35 Hours Researched

1 Experts Interviewed

222 Consumers Consulted

BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We only make money if you purchase a product through our links on the website, and we never accept free products from manufacturers.

https://bestreviews.com/top-bbq-grills

© 2018 BestReviews - All Rights Reserved.


HOTTEST NEW GRILLING GADGETS

Spare Tire Mount Braai/BBQ Grate by Front Runner

Who says your cookouts have to be confined to your backyard? With this cleverly designed grill from Front Runner, you’ll always be prepared for a backcountry BBQ, no matter where in the world you happen to end up. Once you’ve got a fire started, you simply place this grate atop the flames and start cooking. The grate’s three integrated legs hold it above the coals and also ensure that you’ve got a large, sturdy surface to cook on.

This stainless steel cooking grate, stores over your spare wheel and takes up virtually no space.

Laser cut stainless steel grill on aluminum legs.

Grill and griddle sections for campfire cooking options.

Hooks over a s p a r e w h e e l (secure with Spare Wheel Step, Strap R a t c h e t 4 M Endless or wheel cover - not included).

Fits 29” to 35” tires (740mm to 890mm).

GoSun Sport Portable Solar Cooker by GoSun

If you’d rather not mess with charcoal briquettes or propane tanks at all — and also happen to live in a section of the globe that has fairly reliable sunlight — check out this solar grill from GoSun. This model can produce up to 550 degrees of heat, which is more than enough to cook your favorite meals. At just eight pounds, the Solar Cooker is exceptionally portable, unlike many of the bulkier solar stoves on the market.

COOL TO TOUCH - No fire hazard here. The stove’s solar vacuum tube cooking chamber provides a near perfect layer of insulation, keeping heat in and cold out. Perfect for cooking with small children while keeping the kitchen cool during the Summer.


HOTTEST NEW GRILLING GADGETS (Cont.)

Fire Wire Stainless Steel Flexible Grilling Skewers - by Fire Wire

A kabob is a classic grilling go-to, however traditional skewers can be rather hard to work with — especially on a full grill. These flexible skewers allow you to

easily adjust the arrangement to more easily fit around or between your other foods. Fire Wire's flexible cable style skewer allows you to effectively use the space on your grill

Secures more than twice as much food per kabob than a straight skewer

Never handle the food twice to marinate, simply marinate in the bag while skewered on the Fire Wire

Innovative stainless steel design stays cool, allowing you to turn or remove food from the grill without using tools

GrillPro 00150 Cast Iron Smoker Box by GrillPro

Great taste and easy preparation. There is nothing like a tender, juicy, flavorful-Piece of smoked food. This GrillPro Cast Iron Smoker Box is a great accessory for your grill. This box is tough and durable, it is constructed of cast iron, and gives you a great smoke flavor. Simple construction and easy to use.


THE HISTORY OF “TRICK OR TREATING”

Ancient Precursors:

Traditions similar to the modern custom of trick-or-treating extend all the way back to classical antiquity, although it is extremely unlikely that any of them are directly related to the modern custom. The ancient Greek writer Athenaeus of Naucratis

records in his book The Deipnosophists that, in ancient times, the Greek island of Rhodes had a custom in which children would go from door-to-door dressed as swallows, singing a song, which demanded the owners of the house to give them food and threatened to

cause mischief if the owners of the house refused. This tradition was claimed to have been started by the Rhodian lawgiver Cleobulus.

Origins:

Since the Middle Ages, a tradition of mumming on a certain holiday has existed in parts of Britain and Ireland. It involved going door-to-door in costume, performing short scenes or parts of plays in exchange for food or drink.

The custom of trick-or-treating on Halloween may come from the belief that s u p e r n a t u r a l beings, or the souls of the dead, roamed the earth at this time and needed to be appeased.

It may otherwise have originated in a Celtic festival, held on October 31st – November 1st, to mark the beginning of winter. It was Samhain in Ireland, Scotland and the Isle of Man, and Calan Gaeaf in Wales, Cornwall, and Brittany. The festival is believed to have pre-Christian roots. In

the 9th century, the Catholic Church made November 1st All Saints' Day. Among Celtic-speaking peoples, it was seen as a liminal time, when the spirits or fairies (the Aos Sí), and the souls of the dead, came into our world and were appeased with offerings of food and drink. Similar beliefs and customs were found in other parts of Europe. It is suggested that trick-or-treating evolved from a tradition whereby people impersonated the spirits, or the souls of the dead, and received offerings on their behalf. S. V. Peddle suggests they "personify the old spirits of the winter, who demanded a reward in exchange

f o r g o o d f o r t u n e " . Impersonating these spirits or souls was also bel ieved to protect oneself from them.

James Elder Christie (British artist, 1847-1914) Halloween Frolics

Witches commonly associated with Halloween - via Wellcome Collection.


THE HISTORY OF “TRICK OR TREATING” (Cont.)

"A soul-cake, a soul-cake, have mercy on all Christian souls for a soul-cake."- a popular English souling rhyme

At least as far back as the 15th century, among Christians, there had been a custom of sharing soul-cakes at Allhallowtide (October 31st through November 2nd). People would visit houses and take soul-cakes, either as representatives of the dead, or in return for praying for their souls. Later, people went "from parish to parish at Halloween, begging soul-cakes by singing under the windows some such verse as this: 'Soul, souls, for a soul-cake; Pray you good mistress, a soul-cake!'" They typically asked for "mercy on all Christian souls for a soul-cake". It was known as 'Souling' and was recorded in parts of Britain, Flanders, southern Germany, and Austria.

The wearing of costumes, or "guising", at Hallowmas, had been recorded in Scotland in the 16th century and was later recorded in other parts of Britain and Ireland. There are many references to mumming, guising or souling at Halloween in Britain and Ireland during the late 18th century and the 19th century. In parts of southern Ireland,

a man dressed as a Láir Bhán (white mare) led youths house-to-house reciting verses - some of which had pagan over-tones - in exchange for food. If the household

donated food it could expect good fortune from the 'Muck Olla', but if they refused to do so, it would bring misfortune.

In Scotland, youths went house-to-house in white with masked, painted or blackened faces, reciting rhymes and often threatening to do mischief if they were not welcomed. In parts of Wales,

peasant men went house-to-house dressed as fearsome beings called gwrachod, or presenting themselves as the cenhadon y meirw (representatives of the dead). In western England, mostly in the counties bordering Wales, souling was common. According to one 19th century English writer "parties of children, dressed up in fantastic costume went round to the farm houses and cottages, signing a song, and begging for cakes (spoken of as "soal-cakes"), apples, money, or anything that the goodwives would give them".

While the first reference to "guising" in North America occurs in 1911, another reference to ritual begging on Halloween appears, place unknown, in 1915, with a third reference in Chicago in 1920.

The earliest known use in print of the term "trick or treat" appears in 1927, from Blackie, Alberta:

Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word “trick or treat” to which the inmates gladly responded and sent the robbers away rejoicing.



Increased popularity:

Almost all pre-1940 uses of the term "trick-or-treat" are from the United States and Canada. Trick-or-treating spread throughout the United States, stalled only by sugar rationing that began in April 1942 during World War II and did not end until June 1947.

In North America, trick-or-treating has been a Halloween tradition since the late 1920s. “Trick or treat" has only recently become common. The activity is prevalent in the United States, Canada, the United Kingdom, the Republic of Ireland, Puerto Rico, and northwestern and central Mexico. In the latter, this practice is called calaverita (Spanish for "sugar skull"), and instead of "trick or treat", the children ask ¿me da mi calaverita? ("Can you give me my sugar skull?") Where a calaverita is a small skull made of sugar or chocolate.

Etiquette:

T r i c k - o r -t r e a t i n g t y p i c a l l y h a p p e n s between 5:30 pm and 9:30 pm on October 31st, although some municipalities choose other dates. Homeowners wishing to participate sometimes decorate their homes with artificial spider webs, plastic skeletons and jack-o-lanterns. While not every residence

may be decorated for the holiday, those participating in the handing out of candy will opt to leave a porch light on to signify that the opportunity for candy is available. Some home-owners may go as far as asking trick-or-treaters for a "trick" before providing them with candy, while others simply leave the candy in bowls on the porch. In more recent years, participation has spread through whole neighborhoods, with children even visiting senior residences and condominiums.

Other:

Children in most areas of the United States and Canada, trick-or-treating is a practice strictly meant for children. In fact, several US cities have banned trick-or-treaters older than 12 from participating in the event and most young people stop trick-or-treating by the age of fourteen. In both countries, it is expected that a teenager will transition into more mature expressions of celebrating the holiday, such as fancy dress, games, and diversions like bonfires and bobbing for apples, and sweets like caramel apples, and teenagers will often attend school or community events with a Halloween theme where there will be dancing and music.

In some parts of Canada, children sometimes say "Halloween apples" instead of "trick or treat." This probably originated when the toffee apple was a popular type of candy. Apple-giving in much of Canada, however, has been taboo since the 1960s when stories (of almost certainly questionable authenticity) appeared of razors hidden inside Halloween apples; parents began to check over their children's "loot" for safety before



3096 Arrington Bridge Rd.

Dudley, NC 28333

(919) 735-7243

allowing them to eat it. In Quebec, children also go door to door on Halloween. However, in French speaking neighborhoods, instead of "Trick or treat?", they will simply say "Halloween", though in tradition it used to be La charité s'il-vous-plaît ("Charity, please").

Trunk-or-Treat:

Some groups a r o u n d t h e United States and Canada sponsor a "Trunk-or-T r e a t " o n Halloween night (or on occasion, a day immediately preceding Halloween), where trick-or-treating is done from parked car to parked car in a local parking lot, often at a school or church. This annual event began in the mid-1990s as a "Fall Festival" for an alternative to trick-or-treating, but became "Trunk-or-Treat" two decades later. The activity involves the open trunk

of a car, displaying candy, and often games and decorations. Some parents regard trunk-or-treating as a safer alternative to trick-or-treating; while other parents see it as an easier alternative to walking the neighborhood with their children. Some have called for more city or community group-sponsored Trunk-or-Treats, so they can be more inclusive. These have become increasingly popular in recent years.

Most of the traditions we associate with Halloween are medieval or early modern in their origin — not “pagan.

~ Jim Early, Alex Polyachenko

And Wikipedia, the free encyclopedia


TIPS FOR TAILGAITING

Safety Tip: Packing Foods for Your Cookout

If you don't have a cooler, buy one. In fact, buy a few medium-sized ones, and keep them handy for any outdoor dining (whether in your own backyard, at a friends, at the beach or at the park). If you're having a barbecue somewhere, that means you’ll be toting along raw meats; sometimes they end up sitting in your car or sitting around for several hours until its time to eat. Make sure to keep raw foods and ready-to-eat salads cold; bacteria love hot weather!

Three Things to Remember

To keep your food safe for your cookout, here’s what to do:

1. Separate: Use at least two coolers -- one for raw meats and one for your ready-to-eat salads and cut-up fruits and veggies. Don’t place raw meats, fish and chicken in the same cooler as veggies, fruits or salads. You could end up with burger juice as your salad dressing -- ick!

2. Wrap: Wrap each type of food separately so meat drippings don’t get on everything else. Make sure to tightly seal the bags so juices can’t escape.

3. Batch cook: Don’t cook everything up at once. Cooked food shouldn't be in the sun for more than an hour. Instead, take a headcount on who’s hungry and start grilling small amounts at a time. Leave the extra raw meats in the cooler (or the fridge if one's nearby) until you’re ready to grill them up.

The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.


TIPS FOR TAILGAITING

Weber Jumbo Joe 18-Inch Portable Grill ~ $59.99

Smoke Hollow Stainless Steel Tabletop Propane Gas Grill ~ $92.94

Char-Griller Table Top Charcoal Grill and Side Fire Box ~ $94.30

Lodge Pre-Seasoned Sportsman's Charcoal Grill ~ $85.55

Portable Grill Purchasing Tip: What’s Right for You?

Not enough space for a traditional BBQ? Whether you’re looking to impart some smokey flavor to your steaks and ribs, or you just want a grill that provides a quick and efficient way to cook food outdoors, there’s a portable grill for you. Easy to transport and store away, portable grills are the perfect choice for apartment dwellers, or anyone who doesn’t have the space to sacrifice for a more substantial outdoor cooking appliance.

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FAMILIAR FACES

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AP TOP 4 COLLEGE FOOTBALL TEAMS

FAMILIAR FACES

Urban Meyer ~ Head CoachUrban Meyer ~ Head Coach

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Grilled Herbed Chicken Drumettes With White Barbecue Sauce

Ingredients:

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

5 pounds chicken drumettes

Garnish: green onion curls

White Barbecue Sauce

Instructions:

1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal bag, and chill 4 to 24 hours. Remove chicken from bag, discarding bag.

2. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 20 to 25 minutes or until done, turning once. Garnish and serve with White Barbecue Sauce.

Recipe: Southern Living

Photo: Jennifer Davick; Styling: Melanie Clarke

https://www.myrecipes.com/recipe/grilled-herbed-chicken-drumettes-with-white-barbecue-sauce

© 2018 MyRecipes.com is part of the Allrecipes Food Group. All Rights Reserved.

Dixie Beef Burgers With Chowchow Spread

Ingredients:

1 (13.5-oz.) package frozen onion rings

1 cup grape tomatoes, quartered

1 tablespoon honey

1/2 teaspoon cider vinegar

1/2 cup finely chopped sweet onion, divided

3/4 teaspoon salt, divided

1 1/2 pounds ground chuck

1/2 teaspoon coarsely ground pepper

1 (8-oz.) package country ham biscuit slices

4 sourdough hamburger buns, split

4 green leaf lettuce leaves

Chowchow Spread or Banana Pepper Spread

RECIPES FOR TAILGATING


RECIPES FOR TAILGATING (Cont.)

Instructions:

1. Prepare onion rings according to package directions; keep warm on a wire rack in a jelly-roll pan at 200° up to 20 minutes.

2. Stir together tomatoes, honey, cider vinegar, 1/4 cup onion, and 1/4 tsp. salt.

3. Preheat grill to 350° to 400° (medium-high) heat. Gently combine beef, pepper, and remaining 1/4 cup onion and 1/2 tsp. salt in a large bowl until blended, using hands. Shape mixture into 4 (4”-wide, 3/4”-thick) patties.

4. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on each side or until beef is no longer pink in center. Grill ham slices 1 to 2 minutes on each side or until lightly crisp. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted.

5. Layer each of 4 bun halves with lettuce, burger, Chowchow or Banana Pepper Spread, grilled ham slices, and an onion ring. Spoon tomato mixture into centers of each onion ring. Top with remaining bun halves. Serve with remaining onion rings.

Recipe: Southern Living & Janice Elder

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

https://www.myrecipes.com/recipe/dixie-beef-burgers-with-chowchow-spread


SPONSORS OF NCBS



Grilled Pork Tenderloin Sandwiches

Ingredients:

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon coarsely ground pepper

2 (3/4-lb.) pork tenderloins

Vegetable cooking spray

6 whole wheat hamburger buns

6 tablespoons Vidalia Onion Barbecue Sauce

Instructions:

1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with cooking spray.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°.

3. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce.

Recipe: Southern Living & Sharon Gray

Photo: Van Chaplin; Styling: Buffy Hargett

https://www.myrecipes.com/recipe/grilled-pork-tenderloin-sandwiches


Grilled Potato Salad

Ingredients:

6 medium Yukon Gold potatoes, halved lengthwise

1/4 cup olive oil, divided

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons chopped fresh oregano leaves

1 tablespoon coarsely chopped capers

1/2 teaspoon red chili flakes

2 teaspoons minced oil-packed anchovies

1/2 cup pitted oil-cured olives

1 1/2 cups halved cherry tomatoes

1/2 cup flat-leaf parsley leaves

Instructions:

1. Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area.



2. Cook until tender, 10 minutes. Let cool, then cut into chunks.

3. Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chili flakes, and anchovies in a large bowl. Gently mix remaining ingredients.

Recipe: Sunset

Photo: Thomas J. Story; Styling: Dan Becker

https://www.myrecipes.com/recipe/grilled-potato-salad


Grilled Corn in the Style of Oaxaca

Ingredients:

6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise

2 tablespoons fat-free sour cream

3 tablespoons finely grated Parmesan cheese

1 to 2 tablespoons chili powder

2 limes, cut into wedges

Vegetable cooking spray

1 1/2 teaspoons salt

1 teaspoon pepper

Instructions:

1. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)

2. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.

3. Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.

4. Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on the unlit side to prevent burning of the husks.

5. Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.

6. Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.

Recipe: Southern Living & Steven Raichlen https://www.myrecipes.com/recipe/grilled-corn-the-style-of-oaxaca



BEEF, BISON, BOAR & MORE

Grilled Prime Rib

Ingredients:

4-6 lb. standing rib roast

1/2 cup cracked, roasted peppercorns

1 Tbs. granulated garlic

1/4 cup olive oil

Preparation:

1. Trim any loose fat; leave all attached fat.

2. Rub meat with olive oil over entire surface.

3. Sprinkle meat with garlic and pepper, making a

liberal/even coating.

Instructions:

1. The meat should be at least 12 inches or more

from the heat source. The idea is to go low

and slow. Place roast on grill fat-side down.

Grill at 225° F to 250° F. Monitor the meat

carefully to ensure that the meat is cooking

properly. The required cooking time is

approximately 15 minutes per pound.

2. When the meat has cooked 2 hours insert

thermometer in the thickest part of the meat

without touching the bone to determine

internal temperature. If the internal

temperature is 120° F the meat is ready if one

wishes to serve the roast rare.

3. The meat should be removed from the grill

and loosely covered with aluminum foil to rest

in a warm place for approximately 20 - 30

minutes. The meat will continue to cook while

resting and will gain an additional five degrees

in temperature.

The following is a temperature scale for doneness:

Remove meat from grill when internal

temperature is as follows:

125° F - Rare

130° F - Medium Rare

140° F - Medium

150° F - Medium Well

(Not suggested)


COLONEL’S CUPBOARD (Cont.)

Bison Tenderloin with Cherry-Onion Chutney

Ingredients:

1 tablespoon olive oil

1 three pound bison tenderloin roast

1 teaspoon kosher salt

1 teaspoon dried thyme

1/2 teaspoon coarsely ground black pepper

Cherry-Onion Chutney Ingredients:

1 tablespoon olive oil

1 1/2 cups chopped onion

3/4 cup packed brown sugar

1/4 cup balsamic vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Dash cayenne pepper

3 cups frozen tart red pitted cherries

1 medium pear, cored and chopped

Salt and black pepper

Instructions:

1. Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.

2. Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium,

roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)

3. Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.

4. Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.

Cherry-Onion Chutney Instructions:

1. Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside.

2. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat.

3. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened.

4. Stir in cooked onion. Season to taste with salt and black pepper.

Recipe: The Bison Council

https://www.allrecipes.com/recipe/233877/bison-tenderloin-with-cherry-onion-chutney

ALL RIGHTS RESERVED © 2018 Allrecipes.com



Roasted Leg of Wild Boar

Ingredients:

One 6-pound leg of wild boar*

1/4 cup coarse sea salt

1/4 cup coarsely ground black pepper

For the marinade:

4 cups hearty red wine

2 dried imported bay leaves

40 sprigs fresh thyme, rinsed

20 black peppercorns

6 cloves

1 carrot, trimmed, peeled, and cut in 1/4-inch chunks

1 medium onion, cut in eighths

1/4 cup best-quality red wine vinegar

To roast the wild boar:

20 whole cloves

2 to 3 tablespoons olive oil

For the sauce:

2 cups chicken or veal stock

3 tablespoons red current jelly

Instructions:

1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.

2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.

3. Whisk in the vinegar.

4. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, covered, and let it marinate for 36 hours, turning it at least four times.

5. Preheat the oven to 450°F.

6. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it.

7. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it, it is a very faint pink, but not in the least bit red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.

8. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat.



9. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Con-tinue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.

10. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.

Recipe by: Susan Herrmann Loomis

https://www.epicurious.com/recipes/food/views/roasted-leg-of-wild-boar-102758

© 2018 Condé Nast. ALL RIGHTS RESERVED

* Leg of wild boar is available for mail order from:

Broken Arrow Ranch

(800) 962-4263 ~ http://www.brokenarrowranch.com

Bourbon Peach Cobbler

Ingredients:

8 peaches, peeled and sliced, about 6 to 8 cups

1/4 cup bourbon

3/4 cup sugar, plus more for dusting

2 tablespoons corn starch

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

16 tablespoons (2 sticks) cold unsalted butter

3/4 cup heavy cream, plus more for brushing



Instructions:

1. Heat the oven to 375 degrees F.

2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Recipe: Tyler Florence

https://www.foodnetwork.com/recipes/tyler-florence/bourbon-peach-cobbler-recipe-1943111

© 2018 Television Food Network, G.P. All rights reserved.

Jim Early’s Coffee Brandy Alexander

Ingredients:

4 scoops coffee ice cream

1 jigger Jacques Cardin Napolean Brandy

1 jigger Original Bailey’s

½ cup half and half cream

4 oz. Cool Whip

3 tbsp. caramel sauce

Chocolate Syrup

Hershey Kisses

Fresh Raspberry’s

Instructions:

1. Place all of the first 6 ingredients into a blender and blend in spurts.

2. Make chocolate rings around half of the glass.

3. Place a Hershey kiss, point down in bottom of the glass and pour in mixed liquid.

4. Make a light chocolate ring around the edge of the liquid.

5. Place three chocolate stuffed raspberries on a toothpick and ease into the glass.

6. Sprinkle canter of liquid with sweet cocoa for garnishment.


TEDDY QUOTES

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

“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.”

“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.”

Life is either a daring adventure or nothing.

- Helen Keller

You cannot be lonely if you like the person you’re alone with.

- Dr. Wayne Dyer

Happiness is like a butterfly. The more you chase it, the more it eludes you. But if you turn your attention to other things, It comes and sits softly on your shoulder.

- Henry David Thoreau

I think everyone should be told they’re beautiful until they believe it.

- Unknown

“It’s Impossible,” said pride. “It’s risky,” said experience. “It’s pointless,” said reason. “Give it a try,” whispered the heart.

- Anonymous

Your task is not to seek love, but to seek and find all the barriers within yourself that you have built against it.

- Rumi

INSPIRATIONAL QUOTES


SPONSORS OF NCBS

Official provider of all embroidered goods for

the North Carolina BBQ Society.

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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

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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 con-tributing 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

Kimberly Early - NCBS Nurse & Photographer

Columnists

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. Lindsey

Treasurer………………………..……………………Jim Early

Asst. Treasurer…………………………….…..…Alan Nichols

NCBS Board Members

Jim Early…………………………...……...…Winston-Salem, NC

Chef Clay White………………………………..…..Pinehurst, NC

Steve Grady…………………………..…….…..…….Dudley, NC

Debbie Bridges-Webb……………………….…..……Shelby, NC

Samuel Jones………………………….……..………..Ayden, NC

Donnie Boltz………………………………...… Wilmington, NC

Bobbie Wooten………………….…………….....Oak Island, NC

All rights reserved, The North Carolina Barbecue Society © 2018

®

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

happy halloween · food twice to marinate, simply marinate in the bag while skewered on the fire...

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