Bro Magazine Summer 2018

beer. sports. cars. food. trivia. music. fishing. summer gear. health.

BIGGER THAN EVER Big Rock turns 60

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editor's note You might be asking yourself, why is a chick editing a guy’s magazine? I had the same thought at first, but when I asked my friends whether or not they thought I would be qualified to head up this project, their response was a resounding, hell yeah. You see, I’m more like a bro than a chick.

My brother says I’m a “broad”, which I take as a compliment. I’ve always wanted to be one of the guys, had more guy friends than girls and can truly relate to most things men find interesting, appealing and fun. That, plus nobody around the office was really interested in leading this charge and I felt there was a real need for a men’s magazine in our area; so here we are!

The timing was fortuitous as the debut of Bro coincides with the 60th Anniversary of the Big Rock Blue Marlin Tournament. I mean, what guy doesn’t love fishing? I’ve been fortunate enough to fish in a tournament with Fin Gaddy, one of our cover men, and let me tell you, it is addicting.

There is good reason why this tournament is so popular with the men about town.

Along with the tournament, it is grilling season and summer time fun is calling us - I figured a magazine with fishing, grilling and summer fun couldn’t go wrong! So tell me what you think.

This is a trial - if the response is strong and positive, we will give Bro magazine another shot.

Email me at esemple@reflector.com and give me your feedback. Like it? Hate it? What else do you want to see? Well? We’re waiting! (bonus points if you know what movie that’s from).

Peace,

elizabeth

bro

WHAT'S INSIDE

4

HOMEBREWING 101

6

GRILLING WITH THE GRILLMASTER

8

FOOD

9

SPORTS

10

BIGGER THAN EVER - BIG ROCK TURNS 60

16

CARS

18 19 20

HEALTH

22

THE 2018 SUMMER GEAR GUIDE

26

DRINK

28 30

BRO CALENDAR

31

PGSA SOCCER

GROOMING MUSIC

BRO MEETS GIRL

Summer 2018

EDITOR Elizabeth Semple CONTRIBUTING WRITERS Paul McDermott Trevor Normille Don Rowell Nathan Summers PHOTOGRAPHER Juliette Cooke ADVERTISING MANAGER John Powell LAYOUT AND DESIGN Samuel Alvarado Lora Jernigan Bro Magazine is a publication of The Daily Reflector and Cooke Communications North Carolina. Contents may not be reproduced without the consent of the publisher.

photo courtesy of the Big Rock Blue Marlin Tournament

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BEER

HOME BREWING

101 A lot of people are intrigued by the idea of making their own beer, but feel it may be too complicated to do by themselves.

We’re here to tell you that you don’t have to have a degree in chemistry or be a rocket scientist to make great tasting beer right at home. As a matter of fact, you don’t need any prior knowledge about brewing before you begin. If you can boil water, read a recipe and follow instructions, then you can make great beer at home. It’s that simple.

By Don Rowell and Paul McDermott

is essentially made of only four key ingredients; malt, water, hops and yeast. With just these four ingredients, you can make great beer. There are two processes in which homebrewers use to make beer; extract and all-grain. The best way to get into homebrewing is to begin with extract brewing and move into all-grain as you grow and develop your brewing skills. Some homebrewers never even move to allgrain because they like the simplicity of the extract process as well as not having to invest more money in equipment to move to all-grain.

Even with extract brewing, you may have to invest some money in equipment that you may not already have at home to transfer, ferment, and bottle your beer.

Equipment kits and ingredient kits can be purchased at a local homebrew shop or on the Internet to get you started.

The kits will contain everything you need to make your beer, and most beginner kits even come with step-bystep instructions. Many homebrewers prefer ale beer kits because they can ferment at typical room temperatures of around 70-75ºF and be consumed in only one month. Lager beers typically require a cooler environment of 45-60ºF and can take a minimum 6-8 weeks of fermentation and cold storage before your beer is ready to drink.

Extract brewing is essentially taking a malt extract and boiling it in water. The extract can either be a dry powder or liquid syrup. Hops are added to the boil at various time intervals to give the beer some bitterness and hop flavor to help balance the malt sweetness. The unfermented beer,

bro

called wort, is then chilled and put into a fermenter with the yeast to begin fermentation. After fermentation is complete, the beer is ready for bottling. Priming sugar is added during bottling to allow the beer to carbonate.

After carbonation (1-2 weeks), your beer is ready to be chilled and enjoyed.

All-grain brewing is basically a much smaller version of what big breweries use to make their beer. In all-grain brewing, you will be using cracked grains in the place of the malt extract. The grains must be mashed (steeped) in hot water at specific temperatures for specific times and then rinsed with more hot water to retrieve the malt portion of the beer. This process usually requires additional equipment and means of temperature control, as well as, a collection process to retrieve your malty goodness. Once you have extracted the malt portion from the grains, you bring it to a boil and follow the same process as you did for extract brewing. Some homebrewers prefer this process because it allows them more control of the malt profile of their beer. This gives them more control of the overall process and also allows them to better fine tune their recipe.

The downside is that it is much more time consuming on brew day.

Whichever path you choose can reward you with great tasting beer. No one way is the right way. It all comes down to what works for you. In the end, it’s all about having fun and the joy of making your own beer. In the words of the great homebrewing pioneer, Charlie Papazian, “Relax, don’t worry and have a homebrew!”

Summer 2018

5

FOOD

Grilling with the GRILLM STER

Story and photos by Trevor Normille

Since prehistoric humans discovered meat tasted better cooked over open flame, grilling’s place in most cultures has changed from a way of life to a delicacy, a prep-intensive indulgence saved for special occasions.

But it’s still a way of life for some, like Aaron Lancaster

It was in Eureka, at BJ’s Café, that the man who proclaims himself “the Grillmaster” started his culinary path — since then Lancaster worked for free, washed dishes, mopped floors and honed his culinary skills at a few restaurants before finally securing a swanky steakhouse cook position at the well-known Carl and ’Chelle’s Grill Room in Goldsboro.

Now that grilling’s back in season, we asked the Grillmaster himself to share some of his Zen-like wisdom on meat, and the addition of heat.

Even in a bright-red chef’s uniform, Lancaster, 25, is low-key. His mother, a minister, his father, a farmer and his brother, an avid hunter, the Wayne County man confesses he always 6

preferred the kitchen to the outdoors.

The “Grillmaster” moniker is part in jest, but partly not. It’s equal parts Lancaster’s droll sense of humor and a gentle reassurance of his methods.

So in the interest of responsible, hard-hitting journalism, I bought some large T-bone steaks on the company’s dime to test his lofty epithet.

Lancaster has arranged some smoked sausage and fresh shrimp to go with our steaks. To season the meat, he uses a simple blend of sea salt, fresh-ground black pepper and garlic powder, his essentials.

While there’s nothing wrong with marinades, Lancaster says he prefers to go without, we’re of one opinion here, especially with desirable cuts

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Summer 2018

like our T-bones. Simplicity is important with T-bones also because they’re complex cuts, part familiar strip steak, part succulent tenderloin.

The Grillmaster coats the steak with brushed-on butter before adding a sprinkling of seasoning to taste. Half, he explains, will be lost in the cooking process, even though our steaks will only be prepared to rare consistency.

The sea salt in particular will play a nuanced part in the cooking process.

“Sea salt has a better consistency than table salt I think,” Lancaster says.

“When the table salt breaks down, it kind of puts a coating of salt on the steak, which is fine for some things.

I actually like the sea salt better, and fresh-ground black pepper.

Aaron pulls the food off the grill and explains searing, a technique that, in many minds, separates a good steak from a great one.

Searing is made easier on grills that have dedicated searing grates, but the method is simple either way: sear it diagonally on the grate, turn 45 degrees (think 10:00 and 2:00 on a clock), then flip and do the same. About two minutes on each side of a half-inch-thick steak should yield a rare steak, but this depends on the grill’s heat.

It could take a little practice for people without thermometers, but less is always more — you can always toss the meat back on a few more minutes, but you can’t un-grill it.

“Honestly, the biggest mistake people make is leaving the steaks on too long,” Lancaster says.

“A lot of people just don’t get their grill hot enough, so they end up with an under-seared, over-cooked steak, it’s just gray.”

We sit down for a meal, the steak is at least as delicious as any I’ve had. My subterfuge has worked — not only have I gotten a free T-bone, but a professional chef cooked it for me. And of course I learned some things about grilling. Which, if the corporate money folks ask, is the reason I was here, OK? For Aaron, cooking is a calling, and grilling is the most sacred part, as it is for many Americans each summer.

“You gotta cook from your head and your heart. You gotta know about it, and let it happen.”

Lesson One:

always stack the charcoal This ensures the coals not only heat up more quickly, but more evenly. Once the fire dies out, they’re ready to go. Some people refuse to touch match-light, some don’t mind. Lancaster says it doesn’t really matter, as long as the coals burn down enough.

There’s nothing special about his grill — like most others, it’s a big metal box with metal grates in it.

What’s important is the heat inside of it.

Lesson two:

Get That Grill Hot “For grilling a steak, I really want the grill as hot as it will go. I shut the lid after I get done cleaning,” Lancaster explains.

“I let it sit for a minute. Around 400 degrees, it’s ready. You want to sear the steak, that’s the main thing. It’s gotta be hot enough to sear.”

Lesson Three:

clean those grates, and clean them again.

But safe meat consumption doesn’t end with heat, it’s in the preparation too. Lancaster has scraped and brushed his grill grates, and after placing them over the coals, he wipes them down with a paper towel and coats them with cooking spray.

Lesson Four:

Don't Overcook The Meat A lot of people just don't get their grill hot enough, so they end up with an under-seared, over-cooked steak, it's just gray.

FOOD

griLL boSS:

beer marinade steak skewers

For your next backyard party, try these simple beer marinade steak skewers. Great with grilled corn on the cob and baked beans.

Ingredients • 1 1/2 pounds beef sirloin tips • 3/4 cup Budweiser • 1/2 cup lightly packed cilantro leaves, chopped • 1 teaspoon dried oregano (preferably Mexican) • 2 tablespoons Worcestershire sauce • 1 large onion, chopped • 1 large green pepper, cut into strips • 1 large red pepper, cut into strips • 2 tablespoons olive oil

Preparation 1 Combine the beer with the herbs and Worcestershire sauce.

2 Cut the beef into roughly 1½-inch cubes.

Combine them in a bag with the marinade. Let rest at room temperature for 1 hour, or refrigerate for up to 4 hours.

3 Toss onion and peppers with the olive oil to coat.

4 Thread the beef onto the skewers, alternating with a couple pieces of onion and pepper.

5 Heat the grill to medium-high (about 450°F) for 5 minutes.

6 Add the skewers and cook, undisturbed, for 2 to 3 minutes, until the beef is seared with visible grill markings.

7 Rotate and continue cooking, about 2 minutes per side.

Serve immediately.

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Summer 2018

sports trivia

1

What college basketball coach has won the most NCAA Championships?

2

What was the largest margin of victory in U.S. Open Golf Championship history?

3

4

Who holds the record for longest consecutive hitting streak in Major League Baseball?

Nick Saban recently tied which legendary college football coach for winning the most National Championships with his sixth win in 2017?

SPORTS

TEST YOUR KNOWLEDGE 16

What former ECU quarterback holds the NCAA record for most consecutive completions in a single game?

17

What ECU player rushed for a schoolrecord 351 yards to help defeat N.C. State in 1996?

18

In what year was the record-breaking 831-pound marlin caught during The Big Rock Blue Marlin Tournament?

19

How many years of The Big Rock Blue landed during the entire tournament?

What NBA star set the all-time single-game scoring record with 100 points in 1962?

20

6

Who is the only cornerback / punt returner to ever win a Heisman Trophy?

Find the answers on page 29

7

Who holds the record for the most British Open Golf Championships won by an American?

8

What former award-winning NASCAR driver earned the nickname “The King”?

9

Who is the winningest coach in college basketball?

10

What NHL team boasts the most Stanley Cup wins?

11

What NHL player holds the record for most penalty minutes in one season with 472?

12

Name all four members of The New York Yankees “Core Four”.

13

What former basketball star holds the record for most career points in NBA history?

14

What two NFL teams faced each other in the infamous “Ice Bowl” in 1967?

15

What NFL quarterback holds the records for most passing yards and most touchdown passes in the league’s history?

5

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What pro-wrestling great holds the record for longest undefeated streak in the WWE?

Support your Local Restaurants!

(252)439-0555 1920 Smythewyck Dr., Greenville, NC Summer 2018

9

BIGGER

THAN EVER

BIG

ROCK

60

TURNS

By Nathan Summers

T

he only 1,000-pound blue marlin ever landed off the coast of Carteret County still looms on the wall of the main room at the Big Rock Blue Marlin Tournament headquarters in Morehead City.

The fish has been frozen in time, preserved for just shy of 30 years now, its legend steadily growing bigger and bigger year by year like the fish itself grew when it was patrolling the Atlantic Ocean back in the 1980s.

In much the same way, the Big Rock Tournament, set to turn 60 this month on June 11, has steadily grown into a globally known brand, a fixture in eastern North Carolina and an accomplished annual fundraiser for charity.

That massive 1,002-pound marlin staring down from the wall, however, has a bit of a secret.

The fish, reeled in by Ahoskie native Howard Basnight in 1989, was not caught in the Big Rock, though it still stands as the only 1,000-pounder caught in Carteret County's storied billfish history.

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The 60th rendition of the Big Rock, which promises to be every bit as big as any before it, brings with it the now long-standing challenge to anglers to become the first to land a grander in the tourney.

“That 1,000-pounder gave us credibility,” Basnight said of the impact the fish had on Carteret County as a major marlin fishery versus more renowned N.C. locales like Oregon Inlet and Hatteras on the Outer Banks.

The biggest fish weighed in to date stands as 831 pounds.

For tournament director Crystal Hesmer, who has been with the Big Rock for 21 years, the lure of the unknown that comes with offshore fishing has never gotten old. Since early childhood, life in her hometown has always been sweetened by the thrill of walking down the Morehead City docks at sunset when the fishing boats begin chugging one by one into the maze of boat slips on their return from the ocean.

That a grander has never made it to the Big Rock scales in Morehead City, where the tournament has grown into an event all its own during fishing days, is not lost on many, it seems.

That another grander hasn’t been landed at all since ‘89 is just as flummoxing.

“It's unreal that it hasn't been done in 29 years,” said Basnight, a former banker whose famous fish was caught during the inaugural North Carolina Ducks Unlimited Billfish Tournament (now called Band the Billfish Tournament) and actually was not landed in time to be the winner in that event, giving the top prize to a fish half its size. “With technology, you would think so. Boats go faster and there is technology to help locate the fish.”

Basnight, also 60, has his own Big Rock history. After fishing it regularly, he became a long-standing member of the tournament's board of directors and also served on its rules committee.

He also made a career as both a charter boat captain and yacht salesman and was a two-time winner at the Swansboro Rotary Bluewater Tournament.

“I had some good times,” Basnight said of his life in tournament angling.

He isn't fishing as much these days, but his love for Morehead City-based marlin angling is likely eternal, and his legacy is secure.

“After dinner, we would always raid the waterfront to see what fish were weighed in. That was just part of what you do when you live in Morehead City, and when a big blue marlin is coming to the scales, you want to be there, and especially when the Big Rock was going on. We wouldn't miss a day of that,” Hesmer said of the traditional weighing of the fish, a custom that has changed some over the years in that released fish that are captured on video and meet a stringent set of standards also now receive points in the tournament. Although the Big Rock fish often are still harvested, they are sampled and studied on-site by biologists and researchers from N.C. State.

never see such a thing, and for them to see the (other species of) gamefish that are weighed in in addition to the blue marlin, they enjoy that just as much,” Hesmer said of the weigh-in.

“They can touch them and see them and watch the researchers take their samples.”

Needless to say, Hesmer is all-too-familiar with Basnight's fish and the fact that the granders of the world have eluded the Big Rock for going on six decades.

But like Basnight, she thinks one is out there waiting to be caught, maybe even on this anniversary observance.

“That would be awesome, wouldn't it?

If we got a grander on our 60th anniversary?”

Hesmer said. “I think it's a possibility every year. We haven't seen that ever, but we would welcome it and would be thrilled if we got it on our anniversary year.”

A blue marlin boated and brought to the scales must weigh at least 400 pounds or measure 110 inches in length from the V-notch in its tail to the lower jaw.

“It gives you the ability to see these massive fish, for children to see these massive fish that people who don't go offshore, they would

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Summer 2018

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Hesmer admits there is a certain mystique about the ongoing quest for a Big Rock 1000-pounder and that Basnight's fish still sets him apart from everyone else in local marlin lore.

“At first, I hated fishing. I got seasick and really just didn’t like being on the boat,” said Blount, who estimated he has been a part of at least a dozen Big Rocks.

When he turned 16, however, Blount began working on the boat with his father, learning how to bait hooks and rig baits and take care of other details on the boat. Admittedly, it was mostly just his ticket to spend the summer at the beach, but soon fishing hooked him all the way.

“It's very cool,” she said of Basnight's fish. “We have it hanging in our main room.”

IN THE BLOOD

“Very quickly, I fell in love with fishing,” he said

Greenville’s Blount family has been chasing down marlin for so long now, Hunter Blount has a difficult time estimating just how many he has landed since he got his start in the shadow of his father, Bill Blount. The family boat was the “Barbara B,” a regular entrant in the Big Rock.

Blount spent much of his young life on the family boat, but one of his career highlights happened in 2011 with Capt.

Kenny Sexton at the helm of the “Double B,” angler Travis Stephenson on the rod and him as the second mate and gaff man. Blount helped land a 652-pound fish that proved to be the Big Rock winner.

Blount’s accomplishments to date include an 821-pound beast that won the Cape Fear Blue Marlin Tournament in 2014, and he has registered a released fish in the Big Rock.

The Blount brothers also weighed in a 695-pounder and a 500-pounder at the Hatteras Village Tournament on their dad’s boat. Hunter also helped to land an 806-pound blue on board the charter boat “Pelican” out of Oregon Inlet when the fish died during the fight.

In early June, as he geared up for this year’s Big Rock as the captain of “Coverage,” Blount — whose brother, Gray, is also immersed in the tournament fishing scene — was quick to offer his take on the elusive grander.

“I think absolutely everybody’s dream every time you drop a lure off the back of the boat — I’m gunning for a 1,000-pounder and that’s what I’m hoping for,” Blount said. “That’s why we take so much time in preparation, changing line, changing leader, checking, double-checking and re-checking. That bite is out there, and you just have to be ready for it when you get that opportunity.

“A lot of it is out of our control and in the fish’s control, but you really have to have the tackle in order to be prepared for that,” said Blount, who added that the Big Rock’s true appeal as a tournament angler is that it provides what he called “a level playing field with tons of ways for people to win and win a lot of money.”

Like it does for many people, fishing has ebbed and flowed in and out of Blount’s life, more recently fading for a time because of raising a family, but early in life it was for a different reason.

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Summer 2018

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Parker's simple advice to her about the future of the tournament: “Just keep it going.”

50 TO 60 Time has flown for Hesmer since the Big Rock turned 50 back in 2008, and there might have been as much growth in the decade since as ever before.

“I felt like we blinked from our 50th to our 60th,” she said, noting that the celebration for the 50th tournament was fittingly big, with fireworks and events booked around it.

“Here we are at another milestone with the 60th. We must be having fun because it's going fast.”

One of the biggest differences between then and now is the change of address that brought the tournament headquarters, retail store and weigh station from one end of Evans Street to the other. It allowed the Big Rock to open a true retail store, which Hesmer said has been a big boost in terms of the money that is donated to charity in the tourney's name.

“Technology is certainly taking us leaps and bounds beyond anything we would have ever thought possible even at this point, so another 15 years? Who knows?” Hesmer said. “I would certainly believe that it will continue to grow.

I would love to transport myself 100 years in advance just to see where Big Rock was at that period. I would love to know.”

HIS T ORICAL BAL LY HOO The tournament was born in the 1958, its idea rooted in the Fabulous Fishermen Club of Morehead City, which collectively wanted to explore previously disbelieved reports from cargo ships that big blue marlin lurked not far offshore from the port town.

Technology and social media have only helped to globalize the Big Rock. Live online updates and broadcasts of the daily weigh-in have connected Morehead City to the rest of the planet during tournament time.

“Probably one of the best things that has happened to us is the ability for people at their work site or wherever they are in the country or the world to listen to what's happening with our Big Rock participants,” Hesmer said. “We have 20,000 or 30,000 every day online listening to our audio and watching the weigh-in, so it's changed the way we do business. With the ability to grow the tournament comes the ability to give more back to our community.”

The initial drive to have a tournament to catch the fish for prize money was an attempt to boost the local charter fishing boat industry during tough times. Interest surged quickly, but it was not until 1957 that the first blue marlin catch was recorded off the North Carolina coast. The celebration over the catch even included a parade.

LaGrange native Jimmy Croy was the touney's first-ever winner in 1957. No fish were caught in the 1965 tournament.

There have been five repeat winners in the tournament's history, but none since Morehead City boat Sea Striker did it in 1995 and 2001.

The actual “Big Rock” is part of the continental shelf beneath the ocean that helps form a boundary into the Gulf Stream and is roughly 55-60 miles offshore from Morehead City.

75?

Hesmer seems to love the idea of looking into the future and trying to envision the Big Rock tournaments years down the road.

Contact Nathan Summers at nsummers@reflector.com, 252-329-9595 and follow @NateSumm99 on Twitter.

In seeing the remarkable opportunities created by technology alone, the possibilities seem limitless, though they will always be founded on the world-class fishery just beyond Morehead City's cozy docks.

From a philanthropic standpoint, Hesmer said the Big Rock reached $1 million raised for charity in her first year, and she has always remembered founding member Dick 14

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Summer 2018

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www.robinsonjewelers.com bro

Summer 2018

15

CARS

BY ELIZABETH SEMPLE

CARY BRADLEY: OWNER/ CYBERSHARKS

Cary Bradley is a Sanford, NC native that has been in Greenville since the 1980’s, and he is a self-proclaimed Raptor Fanatic.

Probably the biggest in town, according to Bradley. I believe him too - as he has owned a Ford F-150 Raptor since 2012 and now has two of the latest in his driveway. All of Bradley's trucks have come from Hastings Ford, and he wouldn’t have it any other way. “The service is first-class, they really take care of their customers like family,” states Bradley. Prior to the recent purchase of the 2018 models, Bradley’s last Raptor was a 2014. When asked what the biggest changes were, he said ”more powerful performance with the new V6 twin turbo engine, better fuel economy and an overall more luxurious ride with all the bells and whistles like air conditioned seats and a full sunroof. Basically, you’re missing out if you’ve never driven one,” says Bradley.

The number one draw for Bradley with the Raptor is all the attention it gets. “You could drive from here to Charlotte and maybe never even see one on the road.” Couple the allure and the rarity of the truck and that leads to the number two draw for Bradley: the resale value. The Ford F-150 Raptor is one of the top rated vehicles in the world for its resale value. “It’s an investment,” states Bradley who has just recently added his company’s logo to one of his trucks because he knows it is going to get noticed. “It’s a great all-around truck. It will do the work during the week, but you can also take it out and have a lot of fun with it on the weekends,” according to Bradley.

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And he does have fun - mostly offroading either with friends going on Raptor Adventures or with a group of likeminded enthusiasts called the Raptors of the Carolinas. They’re not just out to be seen like some “Mall Crawlers” as he calls them. The group meets to test the limits of this powerful truck from the mountains to the shore and everything in between. To make the experience of off-roading even better, Ford has added a 360° camera so you can see exactly what you’re getting into. And that camera comes with it’s own wiper so you can still see after getting down in the mud. Bradley went a step further adding extra lights for superior night vision and a ceramic coating to the entire vehicle that never needs replacing and leaves water beading up like just after a fresh wax everytime.

BOTTOM LINE FOR BRADLEY:

No other truck performs like this one straight from the manufacturer.

There just isn’t another truck that can come close.

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Summer 2018

CARY BRADLEY ON THE 2018 FORD F-150 RAPTOR:

"basically, you're missing out if you've never driven one"

OTHER FAVORITE FEATURES 6 Different Driving Modes (Normal, Weather, Mud & Sand, Baja, Rock/Crawl) 3 Different Steering Modes (Normal, Sport, Comfort) FOX Racing Shox (makes jumping a ravine a breeze. Or a driveway. Which we did.)

Tremendous leg room in the front and back seats High Output 3.5L V6 EcoBoost Engine (go from zero to 60 in no time!)

Electronic 10-speed Transmission with Tow/Haul Mode 450 Horsepower

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Summer 2018

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H E A LT H

June is Men’s Health Month

Doing just these five things will put you on the right track: Exercise. More to the point, get at least 150 minutes a week of moderate aerobic activity or 75 minutes a week of vigorous aerobic activity a week. Walking or mowing your lawn is a great way to focus three to five days a week during moderate exercise. Or, spend three to five days engaging in vigorous activity like running or swimming.

Dr. Elie Osta Medical Director, Greene County Health Care

Alcohol use is something I recommend against since it has no nutritional or other value to the body. In fact, alcohol is a depressant and actually makes your body work harder than necessary.

s health care professionals, we constantly talk to our patients about actions they can take to stay as healthy as possible.

This month is an especially fitting time to do that since June is Men’s Health Month. And, in fact, this week is National Men’s Health Week. As men, we must take a more active role in keeping ourselves healthy.

The same is true of tobacco use. I urge all of my patients to quit smoking. Cancer is among the top three causes of death in eastern North Carolina. Smoking can also cause Chronic Obstructive Pulmonary Disease (COPD) and aggravate chronic conditions like asthma.

Measure your blood pressure at least annually during a routine wellness check.

A healthy blood pressure is 120/80. If you have a history of high blood pressure, you should get your numbers checked more often.

Welcoming new patients!

And as always, if you have diabetes, heart problems or any other serious health issues, be sure to check with your medical doctor before beginning any exercise program.

Bernstein Community Health Center, Greenville 252-695-6352 Kate B. Reynolds Medical Center, Snow Hill 252-747-4199 Snow Hill Medical Center, Snow Hill 252-747-2921 We welcome walk-ins.

Se habla español.

Greene County Health Care Inc.

high quality | integrated | affordable

GCHC is an equal opportunity provider and does not discriminate on the basis of race, color, national origin, sex, age or disability.

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Summer 2018

GROOMING

Back in the day, your dad went to a barbershop when it was time for a haircut and a shave - he wouldn’t be caught dead in a fancy salon.

Those were different times, but the nostalgia over a community barbershop as a gathering place for men to talk about life and share some laughs while keeping a clean profile still lingers today.

T

he Shave on Fifth is bringing that back in style right here in Uptown Greenville. It’s like the barbershop your dad took you to as a kid, only nicer.

We asked the folks at Shave on Fifth what makes a great barbershop?

Experience Precision cuts followed by a hot lather neck shave - with a straight razor of course.

Atmosphere The best of traditional barbershops combined with modern touches like high-speed internet and online reservations.

Conversation Conversation is at its best and most real while enjoying a complimentary beverage, listening to classic blues, jazz and rock and catching the latest game on a flat-screen TV. You won’t see any women in foils or smell any hair color or perm solutions at a great barbershop.

It’s a place where men can be men. bro

Summer 2018

19

MUSIC

road trip

playlist

whether you're headed to the beach with your bros, or just taking a long drive to clear your head, crank up these tunes, sing along and release your inner rock star. turn it up.

War

Prince

Rock And Roll All Night

Metallica

Low Rider

Let's Go Crazy

Enter Sandman

George Thorogood One Bourbon One Scotch One Beer

Red Hot Chili Peppers

Queen

Give It Away

Johnny Cash

& The Fresh Prince

Summertime

Whitesnake

Here I Go Again

20

Kiss

bro

Bohemian Rhapsody

Rolling Stones

Ring Of Fire

Start Me Up

REM It's The End Of The World As We Know It

AC/DC

Summer 2018

Highway To Hell

Let Us Locate One For You!

Dr. Dre feat.

Snoop Dogg

Nothin' But A G Thang

Guns N Roses

Welcome To The Jungle

Steve Miller Band

The Joker

3101 S. EVANS STREET, GREENVILLE, NC WWW.BOLDENLIMITED.COM 252.355.3159

Van Halen

Hot For Teacher Now Accepting New Appointments We Accept Most Insurances

Wilson Pickett

Mustang Sally At Vinson Dental, our Winterville location is convenient for all your family’s dental needs. We offer comprehensive dentistry to patients of all ages.

Please visit our website for more information, or call our office to make an appointment today!

Bruce Springsteen

Born To Run

t 8IJUFOJOH

t %FOUVSFT

t 1SFWFOUJWF $BSF t #SJEHFT

Eagles

Life In The Fast Lane bro

t 7FOFFST

t 1BSUJBMT

t *NQMBOUT

t (VN %JTFBTF

t &YUSBDUJPOT

t $SPXOT

Summer 2018

t $PTNFUJD %FOUJTUSZ t 3PPU $BOBMT t 0SBM 4FEBUJPO

21

2018

SUMMER GEAR GUIDE

Check out this bad ass summer gear guaranteed to liven up your summer fun! Everything you need for grillin', chillin' and relaxin' all summer long.

OTTERBOX VENTURE 65 COOLER This ultimate large capacity cooler can keep ice up to 16 days and only weighs 32.95 lbs. This is the perfect all-around cooler for serious outdoor enthusiasts that need their beverages ice-cold at all times. Plus it is backed by a Lifetime Warranty and is Certified bear-resistant.

Yes, please.

$449

99

Otterbox.com

22

bro

Summer 2018

SHOWER BEER GOES HERE OLIXAR X RANGER IPHONE X SURVIVAL CASE Sure it keeps your phone safe, but what we’re really excited about is the 26 in 1 multi-tool. Modern-day MacGyvers know that it’s all about the tools. The multi-tool

SUDSKI SHOWER BEER HOLDER Does this really need an explanation? But, really, what took so long?

has a saw, screwdriver, bottle opener and a kickstand. That’s only

$1500

4 of the 26 features!

Bad-ass has never looked so sleek.

30watt.com

$2999 Amazon.com

NINTENDO NES CLASSIC EDITION Available in stores June 29, 2018 for a limited time, this classic gaming console will offer 30 classic games and a chance to relive your childhood for only $60. Oh it’s on.

It’s on like… well, you know.

$6000 Select Retailers

bro

Summer 2018

23

RIVER DRIFTER II Float for you and your bro? Check. Cooler with ice-cold brew? Check. Hop in and let go with the River Drifter II. It’s all you need on the water this summer to relax and enjoy the good life. Cup holders too?

Take my money.

BOSE SOUNDSPORT FREE TRULY WIRELESS SPORT HEADPHONES

$

2999 Overtons.com

From the people who know about quality sound comes a perfect set of headphones guaranteed to stay connected and stay put while you workout. They’re also sweat and water resistant, so they’ll stay dry while you sweat. ‘Cuz real men sweat.

$

19900 Amazon.com

BEAR PAWS

$

1295

Bearpawproducts.com

Let’s face it, it doesn’t get more manly than

shredding meat with your bare hands, and with these Bear Paws, you can let your primal instincts run wild. Originally designed for pulling pork, Bear Paws are a must-have for any Bro in eastern North Carolina this summer.

24

bro

Summer 2018

MAVIC AIR FLY MORE COMBO The coolest toy out there. I mean it is used for real serious business like checking out your crops or evaluating roof damage, but man, is it cool. It is smaller than some other drones and has arms that fold up for easy transport, plus it boasts 25 minutes of flight time. That plus all the extras you get in the combo, make it an amazing deal for summer fun.

$

99900

ASAP Photo & Camera Greenville, NC

CHIPPO Winner of the Best New Product Award at the 2018 PGA Merchandise Show, Chippo has it

YETI RAMBLER 10OZ LOWBALL

I love what the website says about this product: “Enjoy your evening

all. This is the perfect combination of golf and your favorite backyard games! Take Chippo to the beach, tailgate, anywhere you and your Bros want to chill and work on your short game.

whiskey by the fire, and refill with coffee the next morning.”

Priorities. Keeps the cold cold and the hot hot and it’s dishwasher safe. And Yeti.

$19

$

18999

99

Chippogolf.com

Yeti.com

bro

Summer 2018

25

DRINK

bour·bon

Top 3

'berben/

noun: bourbon; plural noun: bourbons 1. a straight whiskey distilled from a mash having at least 51 percent corn in addition to malt and rye.

Q&A

with

J e r e m y S h e lt o n

bourbons at The Rickhouse

JeFFersons

Bar manager at The Rickhouse, Greenville NC

What is the most common misconception about bourbon?

Contrary to popular thought, bourbon does not have to be made in Kentucky.

What’s the number one question asked by those who are new to bourbon?

They have no clue about the difference between whisky and bourbon. I always tell customers that all bourbons are whiskey but not all whiskeys are bourbons.

What is the number one thing a person needs to know that is new to bourbon?

You should know the difference between regular bourbon and rye bourbon. Rye bourbon is made with the rye grain and produces a bourbon that’s a little hotter, dryer, with a kick. The corn mash in regular bourbon gives you a more full-bodied, sweet flavor.

26

What is the proper way to taste bourbon?

You should smell it first. Take a light sniff to open up your palate, then take a small sip and swirl it around in your mouth to experience all the layers of flavors and aromas.

Then you’re good to go!

What is the biggest faux pas you see people making with bourbon?

Taking a good bourbon and mixing it with Coke. Drives me crazy.

Elijah Craig

What’s the most expensive bourbon going right now?

That would be Booker’s Rye. It isn’t necessarily for the taste, but it’s the historical significance and the nostalgia that intrigues people - it’s the last batch made by Jim Beam’s grandson, Booker Noe. What’s the most popular cocktail made with bourbon today?

Here it’s the Old Fashioned, but overall I would say the Manhattan.

bro

Summer 2018

WOOdford

WHAT YOU’LL NEED

DRINK LIKE A MAN THE OLD FASHIONED RECIPE

COURTESY

OF

N I N O 'S

CUCINA

ITALIANA

2 oz. bourbon 2 dashes orange bitters 2 dashes aromatic bitters A splash of water

1 brown sugar cube 1 peel of orange rind 1 brandy-soaked cherry A wooden muddler

HOW TO MAKE IT 1 Place the sugar cube in an Old Fashioned glass

2 Add the bitters and a splash of water 3 Muddle the sugar and liquids until the sugar has practically dissolved (don’t rush this step or you will end up with sugar sludge at the bottom of your cocktail and ain’t nobody got time for that.)

4 Add one large ice cube (this is another important step to keep your drink cold and not dilute that precious bourbon - you can get special molds most anywhere, so no excuses.)

5 6 Add the cherry 7 the difference when making an okay Old Fashioned versus an outstanding one. Take your orange peel in one hand, a lit match in the other, warming up

When you're in the mood for a classic, nothing

the outside of the peel. Hold it down over the

Old Fashioned.

into the cocktail.

ENJOY! photo courtesy of Juliette Cooke

Lynndale Shoppes | 511 Red Banks Road ninoscucinaitaliana.com | 252-689-6446

bro

Summer 2018

27

C A L E N DA R

JULY Sunday

International Chicken Wing Day

1

Monday

Tuesday

Wimbledon 2nd-15th

2

3

Wednesday

Thursday

INDEPENDENCE DAY

National Bikini Day

4

Friday

5

Saturday

6

VIDEO GAMES DAY

8

15

9

16

10

11

12

17

18

Mont 30

7

Shark Awareness Day

14

Lumberjack World Championships

MLB ALL-STAR GAME

g n i l l i r G al ation23 N22 h24 25 29

13

RUNNING OF THE BULLS, PAMPLONA, SPAIN 7th-14th

19

20

21

26

27

28

31

AUGUST Sunday

Monday

Tuesday

Wednesday

Thursday

1 NATIONAL UNDERWEAR DAY R

O ERS BOX IEFS?5 BR

12

PGA CHAMPIONSHIP th 6 -12th

6

7

13

14

20

21

NATIONAL POTATO DAY the

l Hai Spud l l y A ght 19 Mi NATIONAL DOG DAY

26 28

FIRST DAY OF SCHOOL For PITT COUNTY

27

2

F r i d a y NAL S a t u r d a y IO INTERNAT CAMPFIRE DAY

BEER DAY 3

Natio nal

G lf Mon

28 bro

4

PIRATE’S COVE BILLFISH TOURNAMENT 11th-17th

8

9

10

15

16

17

18

23

24

25

30

31

22

29 Summer 2018

th

11

SEPTEMBER Sunday

Monday

IONAL INTERNAT

N BACDAO Y 2

LABOR DAY

Tuesday

Wednesday

Thursday

LIT TLE LEA GU 7 4 5 6 MO E NTH

3

BRICKYARD 400

23

17

24

Saturday

ECU VS. NC AT&T

1

DOVE HUNTING SEASON 1st-6th

ECU VS. UNC

PATRIOT DAY

ECU VS. VA Tech

9 10 11 12 PROSTATE CANCER AWARENESS WEEK 16

Friday

18

NATIONAL TALK LIKE A PIRATE DAY

19

NATIONAL COMIC BOOK DAY

25

26

13

8

14

15 ECU VS. USF

20

21

27

ECld d 28 O

29 VS. .

U om

22

30

sports

a i v i r t answers from page 9 10 - Montreal Canadiens with 24

1 - John Wooden with 10 Open by a 2 - Tiger Woods won the 2000 U.S.

11 - Dave Schultz 12 - Derek Jeter, Mariano Rivera, Jorge Posada, Andy Pettitte

record-setting 15 strokes tive 3 - Joe DiMaggio with 56 consecu

13 - Kareem Abdul Jabbar Packers 14 - Dallas Cowboys & Green Bay

games in 1941 4 - Bear Bryant 5 - Wilt Chamberlain man 6 - Charles Woodson won the Heis dy Moss Trophy over Peyton Manning, Ran and Ryan Leaf in 1997

15 - Peyton Manning 16 - Dominique Davis 17 - Scott Harley 18 - 2000 19 - One

7 - Tom Watson with 5 8 - Richard Petty

Pat Summitt 9 - Mike Krzyzewski just surpassed with his 1,099th win in March, 2018

bro

efeated for 15 20 - Andre The Giant remained und k Hogan years before being beaten by Hul in 1987, according to WWE.com

Summer 2018

29

bro

Q girl &A

meets

Where are you from?

Ink or no ink?

Career aspirations?

What’s the worst pickup line you’ve ever heard?

Originally from Baltimore, been in Greenville about 2 years

Something involving graphic design and photography

How do you feel about movie quotes?

Positive

What song do you belt out when you’re alone in the car?

Right now it’s Boo’d Up (laughs)

What’s your favorite cocktail?

Margarita

What was the last thing you watched on Netflix?

I don’t really watch TV

What’s in your refrigerator right now?

Nino’s leftovers (more laughs)

Celebrity man crush?

Drake

Woman crush?

Audrey Hepburn

Marissa Cochran Age 26 Bartender/Server at Nino’s Cucina Italiana

What’s the most annoying thing Bros do?

Everything (laughs hysterically)

Boxers or briefs?

Briefs

photo courtesy of Juliette Cooke

30

bro

Summer 2018

Ink

Something about drinking my bathwater...

Dream date?

Lunch in Paris

What gentlemanly tradition would you like to see make a comeback?

Asking the parents for permission to marry their daughter.

What would people be surprised to know about you?

My tattoos.

Last movie you saw?

Deadpool 2

Last concert you went to?

Katt Williams

Would you rather attend a sporting event, watch it on TV, or would you rather be shopping?

Attend

Dogs or Cats?

Cats

Beach or mountains?

Beach

Who inspires you?

My mom. Because without her, I don’t know where I’d be, she does everything for me.

Destination Soccer: PGSA has created a soccer mecca for the East right here in Greenville Contrary to the opinion of some, Greenville has developed a firstclass soccer program on par with all of the talent, experience and dedication you may find anywhere else in the state.

The members of the Pitt-Greenville Soccer Association have worked tirelessly over the last 32 years to build programs that can compete at the highest level, serve the local community and draw crowds from all over the East.

The PGSA was formed in 1986, and has grown to serve thousands of children (ages 4-18) in Pitt County and the surrounding area, in addition to an active adult league. PGSA is also actively involved in training coaches and referees and works with the Greenville Recreation and Parks Department, the Pitt County School System and East Carolina University.

And all of that work has produced serious results. This year alone,

Get the word out!

PGSA The Pitt-Greenville Soccer Association (PGSA) is a non-profit, tax exempt association. Its purpose is to provide Pitt County and the surrounding area in North Carolina with an organized format in which to educate, promote and develop the game of soccer as well as encourage sportsmanship for youth, parents and other interested adults.

the 08 PGSA girls were named 08 Silver Division Champs at the Wrangler/McDonalds soccer tournament, the 04 PGSA girls finished 1st in their division, the 07 PGSA girls were named champions of the King of the Mountain Soccer tournament in Boone and the 05 (13U) PGSA girls and 03 (15U) PGSA boys were finalists in the Kepner

Programs PGSA sponsors the Classic youth soccer division for ages 11-18 (PGSA Stars)

President’s Cup. The 05 PGSA boys made the final four of the State Cup, the highest level in the state. They were also the first boys team from Greenville to play in the 05 Youth Soccer Region III and are now ranked #1 in NCYSA in their age.

In addition to producing winning teams, PGSA has hosted two major tournaments at its Soccerplex this year. The Bojangles Beast of The East in January and the Omega Sports Summer Sizzler in June. These two events bring thousands of people to Greenville each year and help elevate the level of skill and competition for everyone involved.

The goal of the PGSA is to provide opportunities to its players who possess a high level interest in soccer and demonstrate dedication to their own development as a soccer player. The PGSA supports a recreational as well as a more competitive environment that demands commitment by both the parent and the player. It is the vision of the PGSA to develop the player in all aspects of soccer as well as leadership, sportsmanship and fair play.

The PGSA is a certified affiliate association of the North Carolina Youth Soccer Association (NCYSA). The Board of the PGSA is comprised of volunteer adults from all occupations throughout Pitt County. For more information, or to volunteer or become a sponsor, please email: pittgreenvillesoccer@gmail.com

bro

Summer 2018

Academy level soccer is a development program for the U-8 thru U-10 player The Recreational League in partnership with Greenville Recreation and Parks is a program for children ages 4-16 Adult League Open Division and Over 40 Division

Soccerplex

14 fields Restroom/concessions building on site Easy access & ample parking

Largest Inventory of Trucks in the East!

Top 10% Customer Service in the Country

252.215.5623

10TH STREET & GREENVILLE BLVD 252.758.0114 HASTINGSFORD.COM