new ncbs events - north carolina barbecue...

December 2011

New NCBS Events

NCBS PIG TALES®

Give the ultimate Christmas, Valentine, Birthday, or simply “I Love You” Gift that

the recipient will long remember.

Sponsors 2

Instructors 3-4

NCBS SSC Classic 5-7

Allen Brothers Photo Tour 8-13

Friends of NCBS 14-17

NCBS Contact Information 18

Inside This Issue...

Hunting,

Barbecue,

&

Continuing Ed.

Below are the Friends of NCBS who made this event possible. Please sup-port them. They support us.

A. B. Vannoy Hams – Country Hams

Allen Brothers Hunting Preserve

Casual Furniture World – Weber Grills & BBQ Accessories

Dewey’s Bakery – Sugar Cake & Breads

Duplin Winery – Duplin Wines

Jim Early – Cooking Classes

Bill Eason – Pit Master

Steve Grady – Pit Master

Hill’s Lexington BBQ – Slaw, Baked Beans & Banana Pudding

Joyce Foods, Inc. – Chicken, Guineas, Pheasant

Pepsi Bottling Ventures of Wilmington – Pepsi Products

PIP Printing – Printing and Banners

R.A. Jeffreys Distributing Co. – Budweiser

Smiley’s Lexington BBQ – Lexington Style BBQ Shoulders

To The Point, Inc. – Hats & Aprons

Triad Packing & Dist. Inc. – Shirts

Steve Yountz – Pit Master

We Cater To You – Catering

Cover Photo Credit

Bobwhite Quail - Flickr Photo Sharing shot by Leshoward

Mallard Duck - Eric Cote

Ring-Necked Pheasant - Bob Moul

Wild Turkey - Wikimedia Commons shot by Riki7

SPONSORS

NCBS Pig Tales® December 2011 PAGE 2

Bill Eason, VP of NCBS and icon Pit Master of The

Little Red Pig Cooking Team has won over 128

state and national cooking events, cooked on na-

tional TV and lectured about BBQ and produced

CDs. Bill is one of the best whole hog cookers in

the country. Bill was one of the Class of 2009

NCBS Wall of Fame inductees. Bill has shared his

immense cooking skills with the attendees at all of

the NCBS BBQ Boot Camps and Adult Cooking

Classes. At the NCBS Southeastern Sportsman‟s

Classic, Bill will do hands on instructions in cooking

salmon, pork tenderloin, pork ribs, beef prime ribs,

as well as rubs and sauces.

He will share some of his secrets as a competi-

tion cooker and a Certified BBQ Judge. He will

help attendees learn the difference between scores.


Steve Grady, co-owner (with his wife, Gerri) of

Grady‟s BBQ in Dudley, N. C. (one of the Historic

BBQ Pits on The NCBS Historic BBQ Trail) and

legendary Eastern NC Pit Master will share his se-

crets and experience derived from cooking over

12,000 whole hogs over the past 24+ years. Steve

was one of the Class of 2008 NCBS Wall of Fame

inductees and has been showcased in a number of

newspapers/ magazines. See USA Today article on

News and Events link on NCBS website

www.ncbbqsociety.com. Also see Grady‟s BBQ on

the NCBS website BBQ Trail link.

We are pleased to have Steve bring his vast cook-

ing experience and sage wisdom to our camp. And

in addition we can tap into Gerri‟s considerable

skills in the kitchen and have the pleasure of her

million candle watt smile at our event.

INSTRUCTORS

Pit Master Bill Eason Pit Master Steve Grady

http://www.bibsdowntown.com/pitmaster

Smiley‟s BBQ in one form or another has been a Lexington fixture for about 60 years. Present Owner, Steve Yountz, worked there since 1998. After 27 years in the business, Steve took the plunge and bought the Pit from David Guest in 2002 and renamed it Smiley‟s Lexington BBQ.

Today Steve carries on the time honored tradi-tion of cooking Real Pit Cooked Barbecue on the same pits built when this place opened in the „50s. Steve cooks only pork shoulders. He cooks lower and slower than most people do. Steve cooks his meat about 10-12 hours depending upon the weight of the shoulder, moisture in the meat, moisture in the wood, time of year, humidity, air temperature, etc. His “dip” is authentic Lexington style consisting of water, vinegar, salt, pepper, sugar, ketchup and “secrets”.

Steve will share his secrets for producing out-standing Lexington style „Cue with our class. Wel-come aboard Steve!


Jim Early (called chef in some circles, but prefers “D-

m Good Cook”) will share his adventures and find-

ings from his field work for his book The Best Tar

Heel Barbecue Manteo to Murphy.

Jim will teach cooking classes on side dishes

for BBQ such as butterbeans with country ham, side

meat and “secrets”; black-eyed peas with smoked ham

hocks, streak of lean/streak of fat and “secrets‟ served

with hot green tomato chow-chow relish; and Jim‟s

baked apples with bourbon, brown sugar and other

good stuff.

Jim will also share (from his new book Reflec-

tions the Memories and Recipes of a Southern Cook)

secrets for his nationally acclaimed pimento cheese

(voted #1 in the country) and featured in Southern

Living magazine. Jim has been a Certified BBQ Judge

for many years.

INSTRUCTORS cont.

Pit Master Steve Yountz NCBS FOUNDER & CEO Jim Early

NCBS is pleased to announce a new series of events for sportsmen and BBQ enthusiasts. NCBS will produce and Allen Brothers Hunting Preserve in Bladenboro, N.C. will host the premiere experience for all who love hunting, BBQ, the out of doors and all that is good about the South.

North Carolina is THE BBQ CAPITOL OF THE NATION and for many years NC enjoyed the distinction of being one of the South‟s prime quail hunting states. But as with most states, pesticides, farming practices, fox, bobcats, hawks, and other

upland bird predators etc changed the “burd” hunting that so many of us enjoyed in that “golden age” 40-50 years ago. Well as the an-nouncer that introduced The Lone Ranger Show on the radio used to say “Return with us now to those thrilling days of yes-teryear”. RJ and Joe Allen, owners of Allen Brothers Hunting Preserve, have taken an old plantation for-

merly owned by their father and turned it into a Bird Hunters Navona. Allen Brothers has phenomenal Quail, Pheasant , Mallard Duck and Dove Hunting as well as Turkey and Deer.

The Quail hunting is done Old South Style with a guide, a brace of fine pointing dogs and two hunters walking through the most gorgeous stands of NC Long Leaf Pines with a broom straw floor that one could imagine. Dogs point, hunters ap-proach, careful, Careful, birds explode into the air, shots ringout, birds fall, birds fly, the acrid smell of

gunpowder, high fives, laughter at misses—GOOD TIMES!


For those unfamiliar with the classic European Pheasant Tower Shoot it is like a combination of sport-ing clays, wild Pheasant shooting, penny arcade shooting at warp speed, and just about the most fun one can have with their clothes on. Rolled hay bales are placed in fields and woods forming a very large circle around a tall tower. The birds are released from atop the tower. The birds are already high and flying with the wind. In short order their afterburners are engaged and birds that can fly 60+mph are hauling. Hunters hunker in front of hay bales to breakup their silhouette. Lots of shooting. Lots of missing. LOTS OF FUN!

The Duck hunting is wonderful. Hunters hunt over a controlled impound (i.e. the water level can be controlled by water gates). Pretty water. Great blinds. Some blinds are wheelchair assessable. Ducks fly like the wind. Fantastic wing shooting for those with a pen-chant for “cool” mornings, hot coffee and the sound of wings whistling overhead. It is the classic “here they come”, “steady”, “steady”, “take‟m”. Duck hunting is much like bill fishing…….periods of quietness inter-rupted by moments of utter chaos. GOTTA LOVE IT!

NCBS Southeastern Sportsman’s Classic


NCBS Southeastern Sportsman’s Classic

In addition to the excel-lent hunting, NCBS will provide a half day (8:30am-12:15pm) of NCBS BBQ Boot Camp with the Best of the Best Pit Masters and BBQ Cooks in the country (any country). Attendees will receive instruction on how to cook Boston Butts/Pork Shoulders, beef brisket, pork tender-loin, quail, pheasant and wild salmon. And Jim Early will share his se-crets for making “killer” banana pudding, The World‟s Best Brunswick Stew and his nationally acclaimed pimento cheese (featured in Southern Living). And each attendee will exit Camp equipped to COOK WITH NO FEAR.

Attendees at these Camps will also receive five (5) hours of Continuing Education, including, but not limited to, CLE, CME, Business and Professionalism, Entrepreneurialship, Stress Management, Alcohol, Sub-stance Abuse and Mental Health.

Hunters will be housed in The Lodge. This is a man‟s bit of heaven here on earth. Made of Pinion wood this place smells sooooo good. Rooms are double

occupancy (twin beds) full on suite bath with shower. Each room has a flat screen TV, alarm etc. Rooms are wild game themed, warm and nicely furnished. Meals are at the Club House which can easily seat 85 for din-ner. The Club House has a stone fireplace and a large flat screen TV with hookups for any speaker needs. It also has a bar and a Large kitchen.

All Continuing Ed., hunting fees (including li-cense & tips), NCBS BBQ Classes, meals and lodging are included in the price of this event. The NCBS SSC is the best value of its kind in the country and certainly THE MOST FUN.

Choose The NCBS SSC for your next hunting adventure, Continuing Ed. Course, Team Building Event or just the ultimate weekend getaway. We have it all. And if you live in NC, The NCBS SSC is approx. 3 ½ hrs from The Piedmont Triad, 1 ½ hrs from The Research Triangle, 1 ½ hrs.from Charlotte, and a little over an hour from Wilmington. It is also about 1 ¼ hrs. to Myrtle Beach, SC.

These events are limited to 20 attendees. At-tendees are booked first come first served. Fifty per cent (50%) of the event fee is due at the time of book-ing and the balance is due on arrival at camp and time of registration. There are No refunds. In the event of an emergency that prohibits an attendee from attending the event, the attendee may ask that his/her deposit be applied to the next scheduled NCBS SSC event.

See the event agenda that follows for scheduling, pric-ing and dates for 2012 available at this time.

QUESTIONS: Call Jim Early (336)765-6227.


FRIDAY:

TIME: EVENT

Noon-12:30PM Check-in/register

1:30-4:30 Quail Hunt (15 birds per hunter)

4:30-5:30 Wash-up

5:30-6:30 Cook Out/with beer

6:30-9:30 Continuing Ed

9:30-11:00 Campfire, pool, cards etc.

11:00 Lodging

SATURDAY:

8:30 -9:00AM Country Ham Breakfast

9:00-10:00 BBQ Cooking Classes

10:00-10:15 BREAK

10:15-12:15 BBQ Cooking Classes

12:15-1:15 BBQ Wild Salmon Lunch

1:15-2:00 BREAK

2:00-5:00 Pheasant Tower Shoot

(150 birds released)

5:00-6:00 BREAK

6:00-6:30 Beer Party*

6:30-8:00 Eastern North Carolina Pig Pick‟n*

8:00-10:00 Continuing Ed. Camp Fire Edition

10:00-Until Social, Pool, Cards etc

LODGING

SUNDAY:

9:00-10:00AM Pastry & Coffee/Check-Out

Mis.Costs: Guide Tips Included

Preserve Hunting License Included

Certificates and Trophies NO/CHG

Birds are cleaned and packaged for travel NO/CHG

TOTAL EVENT COSTS: $933.00 (plus add-ons, if any, listed below)

NOTE: Guns are available for rent @ $25.00 per day

Ammo is available priced per box

Sporting Clays/ Skeet Shooting available ($.50 per target)

Target Range for Pistols and Rifles (no chg.)

Tomahawk/Knife Throwing Ranges (no chg.)

Shooting Instructors available (make arrangements with Lodge)

EVENT DATES AVAILABLE AT THIS TIME

January 20-22, 2012 BOOKED

February 24-25, 2012

March 16-18, 2012

FOR MORE INFORMATION AND SIGN UP CALL JIM EARLY (336) 765-6227 or Email [email protected]

NCBS Southeastern Sportsman’s Classic Agenda


Allen Brothers Photo Tour

The Lodge at Christmas 2010 The Pheasant Room

The Deer Room The Billiards Room

The Lounge The Front Porch



At the Ready “STEADY”



The Club House

Bobby Cooking Wings Club House Dining Room



Sporting Clays Part of Duck Impound

Seminar Barbecue Lunch

Hunters gather at the fire pit. Full Moon Rising



Ducks on Water at First Light

Ducks on Water

Duck Blind at Dawn

“Fly By”



Duck Blind in Snow Duck Hunters head for Blinds

Duck Hunters after a good day of Shooting Gotta Love It


Friends of NCBS

http://www.kilpatrickstockton.com/


Friends of NCBS

R. H. Barringer Distributing Co. Inc.

Winston Salem, NC R. A. Jeffreys Dist. Co. of Wilmington

Wilmington, NC

Budweiser of Asheville, Inc.

Asheville, NC

http://northpointcjd.com/

http://www.northpointcjd.com/





http://www.budweiser.com/

http://www.abwholesaler.com/group09/rajeffreyswilmington/home

http://www.abwholesaler.com/group09/rajeffreyswilmington/home


Friends of NCBS

PRINTING

Triad Packaging

A.B. Vannoy Hams

To The Point, Inc.

Winston-Salem, NC

Dewey’s Bakery

Duplin Winery

Rose Hill, NC

Joyce Foods

Winston-Salem, NC

PIP Printing

Triad Packaging

Piedmont Distillers

Twiddy & Co. Realtors

Pepsi-Cola Bottling Company

Winston-Salem, NC

Pepsi-Cola of Hickory

Hickory, NC

Pepsi Bottling Ventures

Wilmington, NC

http://www.pepsi.com/

http://www.deweys.com/

http://www.duplinwinery.com/

http://www.joycefoods.com/

http://www.piedmontdistillers.com/

http://www.twiddy.com/

http://www.pip.com/

http://www.triadpkg.com/

http://site.abvannoyhams.com/

http://www.deweys.com/





http://www.pip.com/

http://www.pip.com/

http://www.piedmontdistillers.com/

http://www.twiddy.com/


Friends of NCBS

Grady’s Barbecue

Dudley, NC

Skylight Inn

Ayden, NC Carolina Bar-B-Q - Statesville, NC

Milner’s American Southern Cuisine & Cocktails

Big Oak Drive-In & BBQ - Salter Path, NC

Jimmy’s Seafood - Winston-Salem, NC

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

Trigger Agency Casual Furniture World

Bridges Barbecue Lodge

Shelby, NC Speedy Lohr’s BBQ of Arcadia

Arcadia, NC

Wilber’s Barbecue

Goldsboro, NC

Herb’s Pit Bar-B-Que

Murphy, NC

Moore’s Old Tyme Barbeque

New Bern, NC Richard’s Bar-B-Q

Salisbury, NC

Short Sugar’s Drive-In

Reidsville, NC Fuzzy’s

Madison, NC

Hill’s Lexington Barbecue

Winston-Salem, NC

Residence Inn - Winston-Salem, NC

Hampton Inn Bermuda Run - Advance, NC

Clarion Inn Airport - Asheville, NC

http://www.triggeragency.com/

http://www.casualfurnitureworld.com/

http://www.bridgesbbq.com/

http://www.wilbersbarbecue.com/

http://www.mooresbarbeque.com/

http://shortsugarsbar-b-q.com/

http://carolinabar-b-q.com/

http://www.milnerfood.com/

http://www.bigoakdrivein.com/

http://www.jimmysseafoodandoysterbar.com/


http://www.casualfurnitureworld.com/














NCBS PIG TALES® December 2011 PAGE 18

Our Mission

The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Caro-lina’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

Kayla Hall—Editor in Chief, Layout and Design

Columnists

Jim Early

Contributing Correspondents

Margo Knight Metzger

Bill Eason

NCBS Photographer - Lloyd Aaron

Lloyd Aaron Photography

Winston-Salem, NC

All rights reserved, The North Carolina Barbecue Society © 2009

NCBS Officers President…………………………………... Jim Early

Vice President……………………………..Bill Eason

Secretary………………………........Mary E. Lindsey

Treasurer……………………………………Jim Early

NCBS Board Members Jim Early…………………………Winston-Salem, NC

Bill Eason………………………………Marshville, NC

Mary E. Lindsey……………………...Gainesville, GA

Rick Hollowell……………………….Greensboro, NC

Steve Grady……………………………….Dudley, NC

Debbie Bridges-Webb……………………Shelby, NC

Richard Turner……………………...Lake James, NC

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 prefer-ences of NCBS officers, board members or the staff of NCBS Pig Tales®.

The recipes shared in this publication, unless they are ex-cerpts 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.

new ncbs events - north carolina barbecue...

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