Description
Author: Elliott Moss
Smoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC, with Buxton Hall Barbecue's Book of Smoke.
Named by Southern Living in the top 10 of The South's Best BBQ Joints in 2020 In
Buxton Hall Barbecue's Book of Smoke, believers in
slow-smoked,
old-fashioned barbecue will learn how to build and master their own pit, right at home.
Start small with chicken or pit beef and work your way up to a
whole hog. If you're not yet ready for the pit or
limited on space, Moss also teaches easy, economical ways to
infuse wood-smoke into your food.
The
recipes include all of the
Buxton Hall favorites, including:
- Deep-fried Smoked Catfish
- Smoky Pimento Cheese
- Turnip Soup with Charred Onions
- Slow-cooked Collards
You will also get whole hog, zero-waste recipes with tastes including:
- Brussels Sprouts with Crispy Cracklin
- Classic South Carolina-style Hash
- Chicken Bog
And will finish the meal with Buxton's take on classic southern desserts like:
- Banana Pudding Pie
- Grape Hull Pie
- S'mores with Homemade Marshmallows
About the Author
Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.
Ingredients
Shipping