NCBS Board Members
Jim Early is the founder of the North Carolina Barbecue Society (NCBS). Jim is also a trial lawyer and Superior Court mediator. In September 2007 he closed his law office to devote full time to NCBS. He lives in Winston-Salem, North Carolina. Jim is also the author of what many call the definitive book on North Carolina barbecue, The Best Tar Heel Barbecue Manteo to Murphy. He speaks nationally and internationally to lawyers, doctors and business personnel on ethics, professionalism, quality of life issues and stress management. Jim is an experienced hunting and fishing guide and outfitter and leads parties to venues such as Alaska, Montana, the Bahamas, Scotland, South Dakota and Africa. Jim is also a gourmet cook and has taught numerous cooking classes for local colleges, businesses, etc. and his meals run the gamut from black tie to kicked back around the campfire. Jim has written numerous cooking articles, several books and shares proceeds from his current books with Special Olympics North Carolina and Feed the Children. For more about Jim see www.jimearly.com.
Steve Grady is the co-owner (with his wife Gerrie) of Grady's BBQ in Dudley, N.C. Grady's BBQ is one of the Historic BBQ Pits on The NCBS Historic BBQ Trail. Steve is a legendary Eastern North Carolina Pit Master and has cooked over 12,000 whole hogs. Steve was one of the Class of 2008 NCBS Wall of Fame inductees and has been showcased in a number of newspapers and magazines. See the USA Today article on the News and Events link on this website. Also see Grady's BBQ on the NCBS Historic BBQ Trail on the BBQ Trail link on this website.
Rick Hollowell has enjoyed over 30 years of experience in numerous positions throughout the telecommunications industry. During this time, he has been involved with the planning, construction and management of seven cable systems in North Carolina, Georgia and Tennessee, and has held practically every position in the cable industry.
Today, Mr. Hollowell is involved with the broadcast, cable and wireless broadband industries as President of ComSpec Corporation, a telecommunications consulting firm located in Greensboro, NC. Mr. Hollowell holds an Associate of Science Degree from Lees-McRae College in Banner Elk, NC and a Bachelor of Arts Degree from the University of North Carolina in Chapel Hill, NC.
He is an active member in the Society of Broadcast Engineers ("SBE"), the National Educational Broadband Service Association ("NEBSA"), the Wireless Communications Association ("WCA") and the WCA Engineering Committee. Additionally, he is a senior member of the Society of Cable Telecommunications Engineers ("SCTE") and is a founding member, past president and current Executive Board member of the Piedmont SCTE serving North Carolina, South Carolina, Virginia and Tennessee. Mr. Hollowell proudly serves on the board of the North Carolina Barbecue Society.
His favorite activity is enjoying life with his son, Scott (13). Additionally, his hobbies include traditional cooking for all types of barbecue pork, beef, chicken, fish and whatever is on special and or abundant. Aside from cooking, Mr. Hollowell also enjoys all types of fishing, camping hiking, cycling and most other outdoor activities. He is a perfectionist in the direction and craftsmanship for restoring historic structures. An Eagle Scout, Mr. Hollowell is active in supporting the Old North State Council and is Assistant Scoutmaster of Troop 203 in Greensboro, NC.
NCBS is pleased to have Rick, his expansive skills, his passion for BBQ and belief in our mission, as an addition to our board.
The Skylight Inn in Ayden, NC is the trailhead of The North Carolina Barbecue Society Historic BBQ Trail. This iconic BBQ Pit traces it’s roots back to the early 1800’s. The Inn’s Founder Pete Jones at the tender age of 7 years started cooking ‘cue with his Uncle Emmit in 1935. In 1947 Pete ventured out on his own and opened a curb-service diner near the airport and called it Skylight. The rest is history. Pete became a legend and the Skylight Inn became a destination BBQ Pit.
Samuel Jones, “Sam” to his friends is the grandson of Pete Jones. Sam was weaned on a porkskin and has been working in the family business since he was a child. To say that the Jones family has remained wedded to the traditional way of cooking whole hogs over wood coals like Skilten M. Dennis (b. 1842) is like calling The Grand Canyon a ditch. Sam is now the face of the Skylight Inn and the logo on his shirt says it all – “Unchanged”.
Sam Jones has risen to national acclaim as a Pit Master. Yes he has had 25+ years of training under the family umbrella with the Legend, but Sam has been cooking pigs on his own for number of years now and he does it ever so well. Sam was picked as one of the top 10 Pit Masters by Southern Living Magazine. He was chosen to be a member of Fat Collective, a group of James Beard winning chefs, writers and some of the Pit Masters in the BBQ industry. Sam recently was one of the Pit Masters at the 2013 Big Apple BBQ Block Party (NYC). And Sam is one of our NCBS faculty members and cooks the whole hog portion of our NCBS BBQ Boot Camps. Sam cooks one of the best whole hogs on the planet (any planet) and we welcome him to our Board.
Ben Thompson is no stranger to the kitchen. At an early age his parents taught him the basics of how to cook by following recipes and how to improvise when you didn’t have all of the ingredients in-hand.
Mary E. Lindsey
Mary E. Linsdey is the Secretary of The North Carolina Barbecue Society (NCBS) and has been a board member since the Society’s inception.
Mary has excelled in her scholastic pursuits from an early age.She was one of the first students chosen for the Highly Academically Gifted program in the Winston Salem/Forsyth County School System. Mary attended high school at the Career Center and received seven scholarships upon graduation. She continued her studies at The University of North Carolina at Chapel Hill entering as a sophomore. In addition to her studies at UNC Mary found the time to work two part time jobs, study in England and help a big animal vet vaccinate cows in Africa. Mary graduated from UNC 2000 as a Johnston Scholar and a member of Phi Beta Kappa Society among other honors. She then attended East Carolina University and received her MBA 2002. Mary worked a full time job throughout her graduate studies and still maintained a 4.0 GPA. She was inducted into Beta Gamma Sigma 2002 and received the Mino Osterkamp Outstanding MBA Student of the Year, 2002-2003. Mary is a gifted musician and has composed, orchestrated, and conducted a number of her compositions for events throughout the state. She is also an excellent cook.Mary was the Administrator and managed Wilson OB/GYN, P.A. in Wilson, NC upon graduation from MBA school until June of 2007. This job entailed managing a high-volume practice with 4 physicians and 30 employees. She is currently physician practice manager for 4 groups at Children’s Healthcare of Atlanta. She is responsible for the financial management and budgeting for these practices, forecasting and projections, staffing decisions, Human resource management, marketing and other administrative needs.
Bryan Mosher has had many job titles in the last 20 years, and they all have had one thing in common… service. After graduating from SUNY Oswego in New York, Bryan worked as an Assistant Golf Professional. He married the love of his life and moved to Cary, NC in 1998. He continued working in the golf business, not as a golf pro, but as a software support technician. He quickly became manager of the Customer Support staff. He found a small IT company that needed a help-desk and was set to grow quickly. Bryan took that position and helped grow that company from 3 to 35 employees in just a few years. He built many relationships with his clients and found that his strength was working with people and their organizations to help make them successful.
Bryan surprised his wife with a request for his 40th birthday, the only present that he wanted was to cook a whole hog and invite all of their friends for a pig-pickin’. She was surprised that for his birthday he wanted to cook for 12 hours, and then serve his guests food, but it is what he wanted.
Bryan attended his first BBQ camp at Tanglewood Park in 2010. Since then, he has volunteered at camps and judging NCBS sanctioned competitions. Watching campers learn and get excited about BBQ the right way and providing them with a first class experience makes the long hours of behind the scenes prep well worth the effort. Service is Bryan’s matro.
Bryan is now NCBS’s Chief of Cooking Staff. NCBS is delighted to have Bryans’ cooking and organizational skills in our kitchen and at our camps. Welcome Aboard Bryan!
Debbie Bridges-Webb is a stunning looking woman who looks as though she may have just stepped off the cover of Vogue magazine. That may have happened had Debbie not given up her modeling career at age 19 to help “Mama B” with the family business. Debbie grew up with Bridges Barbecue Lodge. She started waitressing at age 16, worked in the kitchen, prepped food, washed dishes, chopped cue, hauled wood and even fired the meat. There is no aspect of running a top flight BBQ Pit that is a stranger to Debbie Bridges Webb.
Her theory is you cannot tell someone how to do it if you can’t do it yourself. With “Mama B” as a mentor Debbie honed her skills. In the years before her death, “Mama B” would come in to “check” on Debbie to see if she was doing it right. She was. Debbie has been the driving force behind Bridges Barbecue Lodge for the last 30+ years. In this time Bridges Barbecue Lodge has received numerous accolades. The Lodge has been featured in Barbecue Road Trip by Michael Karl Witzel, Gourmet Magazine, BBQ Joints by David Gelin, Road Food, Eat Your Way across the U.S.A. , and Popular Plates BBQ by Jane & Michael Stern to name a few. Bridges Barbecue has also been featured in a number of BBQ books including Holy Smoke and The Best Tar Heel Barbecue Manteo to Murphy. NCBS is pleased to have Debbie Bridges Webb, one of the First Ladies of BBQ, join our Board of Directors.
Welcome aboard Debbie.
John Garber has spent the last twenty years writing large scale software applications for advertising agencies. During work hours he's tied to a computer most of the day. Outside of work, John uses the same love for science and attention to detail in his BBQ. John is the guy who measures every ingredient, writes pages upon pages of cooker and meat temperature logs, and spends too much time reading about the chemical processes that creates a smoke ring.
Originally from Annapolis, MD, John grew up in an area where "pit beef" was king. He is an avid Baltimore Ravens and Maryland Terrapins fan because of it. He and his wife moved to North Carolina just over 10 years ago and attended his first NC BBQ Society boot camp back in 2011. He has volunteered at the camps ever since and now helps organize and oversee the coordination of camp events, making sure things run smoothly and campers have everything they need for a successful experience.
Welcome aboard John
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