Buxton Hall BBQ Book of Smoke
Buxton Hall Barbecue was named one of Bon Appétit's
top 10 for America's Best New Restaurants 2016, and now they have their
Smoke savory meats and vegetables at home and cook signature recipes
from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North
In an age of bulk-bought brisket and
set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart
from the average restaurant. With three pits at the heart of an open
kitchen and hogs sourced from local farmers that raise them right, chef
Elliott Moss is smoking meat in accordance with time-honored traditions.
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
The recipes include all of the Buxton Hall
favorites. Learn how to make their deep-fried smoked catfish, smoky
pimento cheese, turnip soup with charred onions, or slow-cooked
collards. Other recipes give the inside scoop on how a barbecue
restaurant makes use of a whole hog with a waste-nothing approach:
Brussels sprouts with crispy cracklin', classic South-Carolina style
hash, chicken bog, and much more. Finish the meal with Buxton's take on
classic southern desserts like banana pudding pie, grape hull pie, or
s'mores with homemade marshmallows.
Hardback, 208 Pages
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