autumn in the smokies · skilled pit master and the leader of the award winning competition bbq...

November 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.

NCBS SALUTES OPERATION BBQ RELIEF 2 - 4

SPOTLIGHT ON PIT MASTER ALAN NICHOLS 5

COUNTRY MUSIC N’ COUNTRY COOKIN’ 6 - 9

COLONEL’S CUPBOARD 10 - 13

FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY 18 - 24

Inside This Issue...

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AUTUMN IN THE SMOKIES...

...IS THERE ANYTHING BETTER?

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® November 2018 PAGE 2

NCBS Pig Tales® November 2018

NCBS SALUTES OPERATION BBQ RELIEF

In May 2011 an EF-5 tornado hit Joplin, Missouri. Stan Hays a Grand Champion pi t master lived about 2 plus hours from Joplin. At the

urging of his wife, Stan put out the word to his BBQ buddies to bring their cookers and meet him at Joplin in an effort to help. Reflecting on that event, Stan shared he thought that he and his buddies would be there three or four days and possibly feed 5,000 people if supplies were available. Supplies keep rolling in and when things calmed down a bit, Stan, his BBQ buddies, and about three to four hundred volunteers had worked intensely for eleven days and fed over 120,000 people.

Stan saw how uniquely the BBQ community was to respond to emergencies and natural disasters. BBQ cookers have their own mobile cookers. They have the skills to do the job at hand and they are like a brotherhood. Most cookers know each other, having met at BBQ competitions. Most competition BBQ cookers can cook any kind of meat and do it well. Competition BBQ Cookers

are a caring group. They will ac tua l ly he lp another competitor in a bind competing against them. And they can and will respond quickly. Before he left Joplin, Stan, his friends Will Cleaver, Jeff Stith, and others decided to form a non-profit to fill this need.

Operation BBQ Relief was formed in 2011 as a 501 (C)(3) Disaster Relief Organization. Stan Hays is Co-Founder/CEO and Will Cleaver is Co-founder/COO and CFO. This operation has grown in size as one might imagine. Through gifts and smart men and women assisting as volunteers, OBR has acquired a fleet of eight

tractor-trailers. One is a 53’ trailer which serves as a command center to coordinate operations onsite at a disaster. OBR has six massive Ole’ Hickory smokers mounted on flat-bed, over-the-road trailers so they can cook over 2,000 pounds of

meat at a time. OBR also has large generators for their coolers and any other electrical needs. OBR is like a small self-contained BBQ village, when it deploys to a disaster.


NCBS SALUTES OPERATION BBQ RELIEF (Cont.)

The decision to deploy to a disaster is made by a small group and immediately communicated to cookers and other volunteers. The decision to deploy OBR is not one of “should we”, but “where and when”. Deployment is usually to a staging area near the disaster where OBR officials meet and plan the deployment and assignments. Volunteers are also coordinated and assignments made. Volunteers come from all over the country. Some drive a thousand miles or more to volunteer their help. Some volunteers sleep in their cars. Some bring tents. Some have trailers. They work long (12-18 hour) hot days. They have water, food and toilets, but not much else.

Maintenance of OBR equipment and coordination of f o o d / s u p p l i e s connected to a d e p l o y m e n t i s q u i e t l y a n d

efficiently done by Scott Guy and his team. Scott

is a Master Airplane Mechanic with a large shipping company based in Memphis and does a masterful job for OBR

Scott Jarrett of Hickory, NC is the lead organizer of OBR efforts in North Carolina. Scott is a highly skilled Pit Master and the leader of the award winning competition BBQ team “Smoke This”. He is also a faculty member at NCBS Cooking Schools.

A month ago OBR deployed to Wilmington, NC to assist and give much needed help to victims of the wrath of Hurricane Florence. OBR was on site for almost three weeks. During this period OBR

served over 320,000 meals. A number of our NCBS members were volunteers for this deployment. Pit Master Alan Nichols took his trailer and worked for almost

two weeks. Alan helped cook OBR’s 2,000,000 meal on September 24th, 2018. I stayed in touch with Alan and we kept him and the other OBR workers and those they served in our prayers daily. We still do.

A brief resume of the impact that OBR has had since 2011 is as follows: 2,104,300 meals served in 25 states and 52 communities by 6,722 volunteers in a period of 287 days deployed. These numbers have changed dramatically with the onslaught of Hurricane Michael. Alan, with trailer in tow, deployed with OBR to the Florida Panhandle October 11, 2018.

Please join me and other NCBS members in keeping Alan and all of the OBR volunteers and those they serve in your prayers.

~ Jim Early


SPOTLIGHT ON PIT MASTER ALAN NICHOLS

Alan Nichols was born back in the mountains of West Virginia. His daddy was a coal miner. Alan shared that he came from a Christian family and that they lived pretty close to the bone. He said they mostly ate what they could kill and grow. When he was quite young, Alan’s dad took him down into the coal mine for a day to see just how hard the work was. He did not want Alan to be a coal miner. Alan shared he did not want to go back. At age 15, Alan drove the village fire truck. Lots of stories here.

Alan is a college graduate and military veteran. Many of you saw the 1986 movie “Platoon”. Alan fought that horrific New Years Day battle. At a small US outpost in Viet-Nam, Alan and his Marine comrades fought off a 2,500 man Viet Cong assault that lasted about 10 hours. Over 400 VC were killed. Alan was awarded the Purple Heart and other medals.

Later, Alan was the head of the White House Honor Guard during the Nixon term in office. Then Alan and a couple of his friends designed a new money order system for the U.S. Postal Service. Alan helped install the system and train the postal employees world-wide. He flew over 300,000 miles a year.

Alan is a very talented BBQ Pit Master and a certified NCBS and KCBS BBQ Judge. Alan also is an Instructor for cooking ribs and brisket at all of our NCBS Cooking Schools. Nobody does it better. Alan is on the cusp of judging over 100 BBQ events. He deploys with OBR. See the article in this issue. Oh, did I mention Alan is also a Master florist?

NCBS is pleased that Alan is a Society officer and part of our Cooking School faculty. I am pleased that Alan is my buddy.

~ Jim Early


COUNTRY MUSIC N’ COUNTRY COOKIN’

In 2006 I was invited to be a judge at the Jack Daniels World Championship BBQ event at their headquarters in Lynchburg, Tennessee. I was seated at the “Celebrity” Judges table. I was privileged to be seated next to Mr. Bob Battle. Mr. Bob was an older gentleman and seemed to know everybody and all who passed our table seemed to know and spoke to Mr. Bob.

Bob and I talked endlessly about country living and southern customs. I learned much about Bob and his family. Later I learned Bob was a well known newspaper man. He had been a columnist for The Tennessean, the largest on line newspaper in the state since Noah docked the Ark. Bob penned a column called “Livin’ Country” and had a large following. He also appeared to be buddies with every Hall of Fame country music artist that ever lived in, played in, or visited Nashville. Bob visited these stars and ate meals at their homes. These stars visited Bob at his farm and shared meals prepared by Bob and his wife Libby. Equally important, these country music legends shared their favorite recipes with Bob.

Bob was going to write a book about the country music stars and their recipes. My book The Best Tar Heel BBQ Manteo to Murphy had been out a couple of years and Bob liked it. He wanted me to work with him on his book. I agreed. I guess it was the demands of his column, a lot of birthdays, or a combination thereof that prevented Bob from getting started on his book. October 31, 2006 Bob wrote me a letter and shared he did not complete the book idea, and enclosed all of the music stars original recipes and a brief history of each star. He told me to go at it as I see fit.

The timing of Bob’s gift was not good for me. I had just founded The North Carolina Barbecue Society and was in the process of getting the Society organized, website built etc. My book “Reflections” had just been published and I was still practicing law. I had two books I was trying

to finish at this time so Bob’s book idea would make a third. I shelved Bob’s materials with good intentions.

Concerned that I may not get to Bob’s book idea, a couple of weeks ago I decided to share some of the country music star’s recipes with our readers.

Tom T. Hall

Tom T. Hall is a country music singer, song writer, instrumentalist, novelist and much, much, more. Tom wrote hundreds of songs for other famous country singers like Johnny Cash, Loretta Lynn and George Jones to name a few. Many of his hits occurred in the 60s, 70s and 80s. Tom had 12 #1 hits, plus 26 more Top Ten. Some of Tom’s hits included Faster Horses, I like Beer, A Week in a County Jail, Home coming, Watermelon Wine, and I Love. Tom’s nickname was “Story Teller”. Tom was inducted into the Country Music hall of Fame in 2008. When he was not writing songs with his song writing partner and wife Dixie or performing, Tom liked to cook. The following is Tom’s recipe for baked mushrooms.


COUNTRY MUSIC N’ COUNTRY COOKIN’ (Cont.)

TOM T. HALL'S BAKED MUSHROOMS

Ingredients:

1 lb. fresh small mushrooms

1 garlic clove.

Peanut oil

Salt and pepper

Instructions:

1. Clean mushrooms and remove stems (if you can't find small mushrooms, cut to size of a quarter of a dollar)

2. Place in colander and spray with hot water, while shaking pan. Set aside to drain for approximately 20 minutes, shaking colander occasionally. Place in large baking pan, making sure mushrooms are not stacked on each other.

3. Add 1/2 cup peanut oil

4. Cut garlic clove and rub on your fingers. With your fingers, mix up mushrooms until all are well-covered with peanut oil.

5. Drain off excess oil from pan, so that nothing is left in the pan to fry. Place in 400-degree oven and bake for 25 minutes.

6. Salt and pepper to taste after baking.

Ernest Tubb

Ernest Tubb known as the “Texas Troubadour” was a Honky-tonk singer, songwriter and appeared in a number of movies. Ernest was born in Texas and in his early years experienced a hard life living close to the bone. Ernest was huge fan of country singer Jimmie Rogers. After Rogers death, Ernest called Carrie Rogers, wife of Jimmie Rogers, to ask for an autographed picture of Jimmie. A friendship developed. Carrie heard Ernest radio show and befriended him with good advice and introductions. Through hard work and a driving ambition Ernest Tubb became one of the most influential and important country performers in music in history. Ernest became a part of The Grand Ole Opry in 1943 and remained with the Opry for 39 years. His fifty year career brought him fame and acknowledgment as one of the pioneers of country music. Ernest was inducted into the Country Music Hall of Fames in 1943. His list of hits is a mile long and includes “Jealous Lovin’ Heart”, “It’s Been So Long Darling”, “Soldiers Last Letter”, and “I’ll Get Along Somehow”. Ernest Tubb’s biggest hit was in 1943. The title of the song was “Walking the Floor Over You”.



Being a Texas native, you might guess Ernest’s favorite recipe was chili. The following is Ernest Tubb’s “secret” chili recipe handed down from his father, C. R. Tubb. Ernest never shared this recipe with anyone but his son, Justin Tubb. Before his death, Justin shared the recipe with my good friend, Bob Battle.

ERNEST TUBB'S SECRET TEXAS CHILI

Ingredients:

2 pounds of coarsely ground or chopped beef

1/2 cup of tallow drippings or lard

1/2 cup of chopped sweet onions

2 tablespoons of minced garlic

4 tablespoons chili powder

2 tablespoons paprika

1/2 teaspoon red pepper

1 tablespoon salt, more if desired

1 lemon (just juice)

3 - four ounce cans of tomato sauce

1 cup of water and flour paste, cooked brown

Instructions:

1. Brown meat, and add all the ingredients and cook slowly for one hour, adding water as needed.

2. Serve over beans or rice

Margie Singleton

Legendary singer-songwriter, Margie Singleton was born in Louisiana in 1935. She began to play guitar and write songs in 1950. She made her professional debut in 1957. Numerous country music performers recorded her songs including Teresa Brewer, Tammy Wynette and Charlie Pride. Margie recorded a number of hit singles as well as duets with male artists like Faron Young and George Jones. She appeared in a movie with Marty Robbins. The 60s were Margie’s heyday. At 82 years young, Margie is not slowing down. Her most ambitious track and video “Jesus is My Pusher” releases in 2018. Margie was inducted into the Independent Country Music Hall of Fame in 2017. One of Margie’s signature dishes is her Original Gumbo. This is one of Libby Battle’s favorite recipes of all-time.



MARGIE SINGLETON'S ORIGINAL GUMBO

Ingredients:

1 stewing chicken (cut up)

2 pounds shrimp (deveined & peeled)

1 pint oysters

1 lb. frozen crab meat

1/2 cup all-purpose flour

1/2 stick butter or margarine

1 cup celery (chopped fine)

1 package frozen okra (cut up)

1 cup green pepper (chopped fine)

2 cups onions (chopped fine)

1 tablespoon MSG (optional)

3 or 4 cloves of garlic (chopped fine)

1 teaspoon red pepper (optional)

1/2 cup oil

salt and pepper taste

gumbo file

2 cans stewed tomatoes

Instructions:

1. Using enough water to cover chicken (about 1 gallon), boil chicken until done. Remove chicken from bone and discard skin.

2. Cut chicken into bite-size pieces, and return to pot with chicken stock.

3. While chicken is cooking, sauté okra, onions, green pepper, celery & garlic in 1/2 stick melted margarine, cooking until tender. Set aside.

4. After returning boned chicken to stock, add the sautéed vegetables and stewed tomatoes to stock. Add MSG, salt & pepper, and red pepper. Simmer about 1 hour.

5. While this is cooking, make reux, using the 1/2 cup oil and 1/2 cup flour, browning flour until dark brown. Slowly add the roux to the mixture. (This can be added at any time while simmering chicken and vegetable mixture).

6. After cooking one hour, add shrimp, oysters and crab meat. Continue cooking slowly for 30 more minutes.

7. Serve over cooked rice, using a dash of file over each bowl of gumbo.

Note: This takes time and a lot of ingredients, but it's worth it, she says. And it's even better two, three or four days later after the flavors of all the ingredients have blended together.

I hope our readers enjoy these original country cooking recipes from these Hall of Fame artists. I will continue to share Bob’s gift to me in coming editions of NCBS Pig Tales.

~ Jim Early


Butternut Squash Soup

Total time:1 h 10 m

Ingredients:

2 table-spoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash - peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

salt and freshly ground black pepper to taste

Instructions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.

2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

3. Transfer the soup to a blender, and blend until smooth.

4. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Recipe By: Maplebird

ALL RIGHTS RESERVED © 2016 Allrecipes.com

Skillet Mac & Cheese

Recipe courtesy of Ann Bowers, Rockport, Texas

Total Time: Prep/Total Time: 25 min.

Yield: 4 servings

Ingredients:

2 cups uncooked elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups half-and-half cream

3/4 pound process cheese (Velveeta), cubed

Instructions:

1. Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.

2. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.

3. Drain macaroni; add to cheese mixture. Cook and stir for 3 - 4 minutes or until completely heated through.

© 2016 RDA Enthusiast Brands, LLC


COLONEL’S CUPBOARD (Cont.)

Herbed Oyster Stuffing

Yield: Makes 8 to 10 servings or about 10 cups Total Time: 2 hr

Ingredients:

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)

1/2 lb sliced bacon, cut into 1/2-inch pieces

2 to 3 tablespoons olive oil (if needed)

2 medium onions, finely chopped (2 cups)

1 1/2 cups chopped celery

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled

1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup finely chopped fresh flat-leaf parsley

1 stick (1/2 cup) unsalted butter, melted

18 oysters, shucked, drained, and chopped (3/4 cup)

2 & 1/4 cups turkey giblet stock or low-sodium chicken broth

Instructions:

1. Preheat oven to 325°F.

2. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total.

3. Cool bread in pans on racks, then transfer to a large bowl.

4. Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes.

5. Transfer to paper towels to drain, reserving fat in skillet.

6. If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes.

7. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters.

8. Drizzle with stock, then season with salt and pepper and toss well.

9. Transfer stuffing to a buttered 3 to 3 1/2-quart shallow baking dish.

10. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.

www.epicurious.com/recipes/food/views/herbed-oyster-stuffing-107371



Green Beans with Toasted Almonds

Total Time: 15 min

Yield: 4 servings

Ingredients:

1 1/2 pounds fresh green beans, trimmed

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1 tablespoon butter

Salt

Toasted slivered or sliced almonds, for garnish

Instructions:

1. Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.

2. Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.

3. Garnish green beans with toasted slivered or sliced almonds.

Recipe courtesy of Rachael Ray

© 2016 Television Food Network, G.P. All Rights Reserved.

Roasted Cranberry Relish

Here’s what to do: Place a rack in upper third of the oven and preheat to 350°. Toss two 12-oz. bags of fresh cranberries (two 10-oz. bags of frozen cranberries will also work) with a thinly sliced shallot, 1 cup (packed) light brown sugar, 1 tsp. finely grated lemon zest, 1 tsp. finely grated orange zest, and ¼ cup fresh orange juice in a 13x9" glass or ceramic baking dish. Roast, stirring occasionally, until the cranberries have softened and the juices are starting to thicken (it will set up more as it cools, so don't worry about it looking a little loose), about 1 hour. When it is just about done, give it a taste and adjust with a little more sugar or acid if needed.

It's easily adjusted for flavor and balance at the end, and you can make more or less depending on your headcount (this one serves 6 to 8 people). I tend to be the kind of cook that doesn't stick to tried-and-true dishes; it's always an adventure. But this relish is the one dish I make every year - no matter where I may be cooking.

Recipe courtesy of Liesel Davis

Photo Credit: Laura Murray



Calley's Sweet Potato Pie

Total Time: 3 hr

Yield: 8 servings

Ingredients:

4 medium sweet potatoes

1/2 stick butter, softened

1/4 cup sugar

3/4 cup brown sugar

2 eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup evaporated milk

1 unbaked pie crust

Maple Whipped Topping Ingredients:

1 cup heavy whipping cream

1/4 confectioners' sugar

2 tablespoons maple syrup

Instructions:

1. Preheat oven to 350 degree F.

2. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool.

3. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

4. In a medium bowl, beat together butter, sugar, and brown sugar until creamy.

5. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.

6. Add evaporated milk and stir mixture into sweet potatoes.

7. Beat together with mixer until smooth and pour into an unbaked pie shell.

8. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm.

9. Add dollop of whipped cream if desired.

Maple Whipped Topping Instructions:

1. In a medium bowl, beat together whipping cream and confectioners' sugar.

2. Add maple syrup.

3. Beat together until soft peaks form.

Recipe courtesy of Calley Anderson

© 2016 Television Food Network, G.P. All Rights Reserved.

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THE FIRST THANKSGIVING (1621)

BY JEAN LEON GEROME FERRIS, 1863-1930

THE FIRST THANKSGIVING (1621)

BY JEAN LEON GEROME FERRIS, 1863-1930


FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY

A couple of years ago I acquired a new friend, Emily Neil of Fix.com. Emily offered to share a piece about cooking a turkey four (4) different way by grilling expert John Thomas along with illustrated pictures to go with each step from prepping the bird to gravy. Always wanting to be a student I asked Emily to send me the piece. I liked it.

In the past, each November issue of NCBS Pig Tales has carried recipes about how to prep and cook a Thanksgiving Turkey shared by some of our Celebrity Pit Masters and Chefs. Some of these recipes may have been a stretch for some of our members who were recently inquiring how to start a fire. Sooooo I thought Emily’s offering may fill a need for many of our members who would like easy to follow Turkey recipes with graphics. Thanks Emily and John. Happy Thanksgiving!

For many people, the holidays mean a house full of family and a small kitchen putting out a lot of food. One problem never fails to arise in this scenario. Most houses only have one oven, so it becomes problematic and stressful to bake a turkey as well as all of the side dishes, breads, and pies that are also on the menu. The easy and fun solution is to grill or smoke your turkey outside! This not only provides you with a superior, great-tasting turkey, but also frees up your oven space and stove top, and gives you a great excuse to get out of the house while enjoying the crisp air with a cold beverage.

STEPS TO PRODUCE A GREAT BIRD

Dry Rub and Butter Injection: The best turkey dry rubs have a nice depth – multiple savory flavors that complement the turkey. My favorite turkey dry rub mix includes two tablespoons each of hot dried red pepper flakes, dried parsley, fresh ground black pepper, kosher salt, and two teaspoons of garlic powder. Mix the ingredients together well. After the turkey is cleaned, generously apply the rub all over the skin of the turkey and place as much underneath the skin as you can.


FOUR WAYS TO COOK YOUR THANKSGIVING TURKEY (Cont.)

STEPS TO PRODUCE A GREAT BIRD

Let‘s face it: no matter how you cook a turkey, it has the potential to be a bit on the dry side, as compared to a big juicy beef steak, for example. The only way to ensure a completely juicy turkey is to use a butter injection. Food injection kits are available at most grocery stores and consist of big syringes with large needles, barrels and plungers.

Melt one whole stick of salted butter and mix in one teaspoon of fresh, finely ground black pepper and one teaspoon of garlic powder. Draw the butter mixture up into the injection unit. Inject the butter mixture into the thickest part of the turkey breast and slowly withdraw the needle while carefully applying pressure to the plunger. Do this at least four or five times in each breast to ensure complete coverage. You can also repeat the process in the thickest area of each leg and thigh.



CHARCOAL GRILLING:

Many of us have a simple, black, kettle-style charcoal grill. Luckily, this type of grill works perfectly, even for a big 20-pound turkey. Turkeys are large birds and must be cooked over indirect heat. This means the heat source should be away from the turkey and not directly under it. The easiest way to arrange this with a charcoal grill is to place charcoal on the left and right side of the kettle, but not the center. Underneath the cooking grate, in the center of the grill, place a large aluminum drip pan to catch the turkey drippings and to provide an area under the bird from which no direct heat will emanate. Place enough charcoal on each side to get the barbecue to around 400 degrees F. Position the turkey directly on the grilling grate above the drip pan and close the dome. If you have a really large wide bird place a sheet of aluminum foil underneath each of the turkey legs, as they will probably hang over the direct charcoal heat and burn a little. The foil will protect the turkey legs and wings from burning by refracting some of the heat. A turkey will take about one-and-a-half to two hours at this temperature, and by the end of the cook the grill should have only dropped to about 350 degrees F. If the grill temperature drops too quickly, add some additional charcoal during the cook to keep the heat going. The turkey will be finished when internal temperature is 165 degrees F. This applies to all cooking methods listed below as well.



GAS GRILLING:

A three-burner gas grill works the best for grilling a turkey because the left and right burners can be used to provide heat, while the middle burner remains turned off. Most gas grills do not have enough room under the grilling grate to position an aluminum drip pan, so simply sit the turkey inside of the aluminum tin above the middle, inactive burner. Adjust the left- and right-side burners so the grill reaches a temperature of 350–400 degrees F. If the turkey legs are hanging out of the aluminum tin, add a small piece of foil to protect the legs from the heat, as with the charcoal method. A turkey will take about one-and-a-half to two hours at this temperature range.



SMOKING A TURKEY:

Smoking a turkey is an amazing experience. A turkey will take much longer to cook on a low-heat smoker, but the resulting pink smoke ring and corresponding mild taste of smokiness is priceless. There are many types of smokers with different cooking arrangements. Most smokers will allow for an indirect cooking process. Set up the smoker for a typical low-and-slow barbecue temperature of approximately 250 degrees F. Select a light smoke wood such as apple or cherry and place the wood chunks throughout the charcoal so an even mild smoke is distributed throughout the cook. On a multi-grate smoker, sit the turkey on the top grate and position an aluminum drip pan underneath it, on a bottom grate. Depending on your specific temperature for the cook, the turkey will take approximately 30–40 minutes per pound.



ROTISSERIE TURKEY:

A very nice, reasonably priced, rotisserie attachment is available for the typical charcoal kettle grill. The attachment is strong enough to handle a large turkey. The rotisserie provides a unique way to keep a turkey extra moist and flavorful by allowing the juices to rotate or roll around the turkey while it spins on the rotisserie spit. It is helpful to truss the turkey with cotton butcher’s twine when using a rotisserie. Start with a long piece of twine about four to five feet long. At the center point of the twine, wrap it around the bottom of each drumstick twice, and pull tightly to bring the drumsticks into direct contact with each other. Flip the turkey over and wrap the twine around each wing, then flip the bird back over to tie the twine on top of the turkey breast. Different methods of trussing a turkey are acceptable; the goal is simply to keep the legs and wings from flopping around as the turkey rotates. Arrange charcoal on one side of the grill to achieve a heat of approximately 400 degrees F. Remove the grill grate and place an aluminum pan underneath the spot where the turkey will be rotating. Add the turkey securely to the rotisserie spit, then install the spit on the rotisserie attachment. Do not replace the grill grate, as you might need the extra room for the turkey to rotate without bumping into the grate. Counterweights can be attached to the end of the spit to keep smooth rotation. A turkey will take about one-and-a-half to two hours at this temperature and by the end of the cook the grill should have only dropped to about 350 degrees. If the grill temperature drops too quickly, add some additional charcoal during the cook to keep the heat going.



The Angel Family

Foundation

Assisting The North Carolina Barbecue Society in its

support of our disabled Warriors and 1st Responders.

GRILLING GRAVY:

No matter which turkey-grilling method you choose, be sure to save the drippings in the aluminum tin and use them to make gravy on the grill. Not only will this impress your family, it also provides a fantastic, unique grilled flavor while still keeping the stovetop free for other dishes. Once the turkey is done, remove the bird from the grill or smoker and cover it in aluminum foil to rest for about 20 minutes. Remove the aluminum tin, being careful not to spill any of the precious drippings. Add a few extra coals to the grill and rearrange them to the center. If you used a smoker, it’s best to light your regular grill for this step. In a small bowl, combine about half a cup of all-purpose flour with half a cup of hot water and mix well. Drain the drippings from the aluminum pan into a saucepan and place the pan over direct heat on the grill grate. Slowly add in a few tablespoons at a time of the flour mix and stir until the gravy starts to simmer and the desired thickness is achieved. You don’t have to use all of the flour mix; it will depend on the thickness and fat content of the collected drippings. Taste the gravy and add a little salt if needed. Once the gravy is as thick as you like it, remove the saucepan from the grill and place the gravy in a serving dish. When the turkey dry rub mentioned above is used, no additional spice is needed other than a little salt, depending on your preference. The gravy is spicy and richly flavored from the parsley, hot pepper, black pepper, and turkey drippings.

Grilling or smoking a turkey is a fun way to create a unique holiday experience for your family and friends. Hanging out by the grill for a few hours while there is a packed house and a steamy kitchen has many advantages. Most importantly, however, the flavors rendered by a grill or smoker cannot be replicated by an indoor oven and will have your friends and family begging you to cook your grilled, butter-injected, holiday turkey for them every year.


SPONSORS OF NCBS


NICE FINISHERS FOR YOUR THANKSGIVING FEAST

Apple Toddy

Ingredients:

1/2 orange, halved

4 cloves

3 cups apple cider

2 cinnamon sticks

Brandy, to taste

1 cup heavy cream, whipped to soft peaks

Instructions:

1. Stud the orange halves with cloves.

2. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer.

3. To serve, add a shot of brandy to a cup. Ladle in the hot cider and top with a generous dollop of whipped cream.

Recipe courtesy of Sunny Anderson

https://www.foodnetwork.com/recipes/sunny-anderson/apple-toddy-recipe-1944229

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

Cranberry Champagne Cocktail

Ingredients:

1-ounce cranberry juice (sweetened)

1 wedge lime

Champagne or sparkling wine

Cranberries (frozen)

Instructions:

1. In a chilled Champagne flute add cranberry juice and a squeeze of lime.

2. Top off the glass with Champagne.

3. Garnish with 3 or 4 cranberries.

Recipe courtesy of Tyler Florence

https://www.foodnetwork.com/recipes/tyler-florence/cranberry-champagne-cocktail-recipe-1957530

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


TEDDY AND ME

I have always been a cowboy. I never aspired to be a fire-

man, policeman superhero etc.; I just wanted to be a cowboy.

As a very young boy I had a camp behind the wall in the attic

where my mother respectful of a cowboy’s space would

gently lower a sandwich, fried apple pie and a glass of sweet

milk while I listened to The Buster Brown Show on an old

Motorola radio. As an adult I have owned, ridden and trained

a lot of horses (some nice and some not so nice). Though I

am out of the horse business I am still a cowboy by my

definition of what a cowboy truly is – ferociously

independent, free spirited, fun loving, and an itch to see what

is on the other side of the mountain. My all time cowboy hero

is Teddy Roosevelt. The Teddy Roosevelt quote to which I

have patterned my life is as follows:

It is not the critic who counts –

Not the man who points out how the strong man stumbled,

Or where the doer of deeds could have done them better.

The credit belongs to the man who is actually in the arena

Whose face is marred by dust and sweat and blood.

Who strives valiantly, who errs, and comes short again and again,

Who knows the great enthusiasm, the great devotions, and

spends himself in a worthy cause –

Who at the best knows in the end the triumph of high achievement,

And who at the worst, if he fails, at least fails while daring greatly.

So that his place shall never be with those cold and timid souls,

Who know neither victory nor defeat.

~ Jim Early

A Thanksgiving Blessing

Our Father,

With stumbling efforts and feet of clay, we seek to do Thy will. We often are immersed in our own cares and needs. Help us to see the needs of others.

Attune us to hear an unspoken cry for help. Make us sensitive to worlds beyond our own.

As we gather at this table, let the warmth of this moment transcend the chills of days to come, whatever the source.

You have blessed us so abundantly. Help us to share the gifts which are ours with those who, for whatever reason, have received less.

Most of all, we give thanks for Your greatest gift, Your Son and his name, we offer our prayer of love, joy and Thanksgiving.

~ Jim Early

During this time of prayer and thanksgiving remember those who help make all of this possible for each of us……our men and women of The United States Armed Forces.

From our house to you wherever you are Happy Thanksgiving!


SPONSORS OF NCBS

Official provider of all embroidered goods for

the North Carolina BBQ Society.

130 Stratford Ct Ste E,

Winston Salem, NC 27103 (336) 725-5303

To The Point, Inc.


SPONSORS OF NCBS

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

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

A.B. Vannoy Hams True country ham connoisseurs agree that the slow curing aging

process and the lack of artificial preservatives make the Vannoy ham the highest quality

country ham available on the market today.

336-246-6818 www.abvannoyhams.com

West Jefferson, NC

http://www.milnerfood.com/

http://site.abvannoyhams.com/


FRIENDS OF NCBS

New Hanover County Law

Enforcement Officers Association

NHCLEOA

P.O. Box 7501 Wilmington, N.C. 28406

SPONSORS OF NCBS


Our Mission The mission of the North Carolina Barbecue Society (NCBS) is to preserve North Carolina’s barbecue history and culture and to secure North Carolina’s rightful place as the Barbecue Capital of the World. Our goal is to promote North Carolina as “the Cradle of ’Cue” and embrace all that is good about barbecue worldwide. As we strive to achieve these lofty goals we will be guided by the polar star that barbecue is all about good food, good friends and good times.

NCBS Pig Tales® is the official monthly publication of The North Carolina Barbecue Society® and is free to members. Dues start at $35.00 a year ($25.00 for seniors and students). Visit us at www.ncbbqsociety.com to download application. Become a 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

Editor and Columnist

Jim Early

Contributing Correspondents

Margo Knight Metzger

Jim Morgan

Jason Ingram

Sean Wilson

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

Vice President…………..……………....Debbie Bridges-Webb

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

autumn in the smokies · skilled pit master and the leader of the award winning competition bbq...

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