Buxton Hall Barbecue'S Book Of Smoke: Wood-Smoked Meat, Sides, And More

Buxton Hall Barbecue'S Book Of Smoke: Wood-Smoked Meat, Sides, And More

Smoke savory meats and vegetables?nd 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?n 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. Therecipes include all of the Buxton Hall favorites, including:?eep-fried Smoked CatfishSmoky Pimento CheeseTurnip Soup with Charred OnionsSlow-cooked Collards?ou will also get?hole hog, zero-waste recipes?ith tastes including:?russels Sprouts with Crispy Cracklin?lassic South Carolina-style Hash?hicken Bog?nd will finish the meal with Buxton's take on classic southern desserts like:Banana Pudding PieGrape Hull PieS'mores with Homemade MarshmallowsReview"Elliot's passion for food is equal to his passion for people. His attention to detail shows in every dish that comes out of his kitchen. He's a genuine, salt-of-the-earth guy who I feel privileged to call a friend." - Sam Jones, Skylight Inn BBQ and Sam Jones BBQ"Much of the book is a whip-smart, handsome-looking primer on the thing that?s earned Buxton Hall so much acclaim since it opened just a year ago in Asheville: meat, cooked low and slow over coals. This book is your one-stop guide for hosting an epic pig picking: building the pit, smoking the hog, making the sides, and afterward finishing off your pork-wobbled guests with a killer dessert."?- Garden & Gun"Moss, the chef at Asheville, N.C.'s Buxton Hall Barbecue, shares his considerable knowledge on the craft of Carolina pit smoking, known for its delicate flavors and the use of freshly charcoaled wood rather than live fire.. .(the book) employs some 150 color photos to make sure that smoke gets in your eyes in pleasing ways, with close-ups of nearly all the eats." - Publishers Weekly"Rife with authenticity and a genuine care for community, this book is an honest and open account of Moss's journey to opening Buxton Hall, filled with recipes that will soon be traditions in your own kitchen." - Keia Mastrianni, food writer"The fire that burns in Elliott is contagious. He is my brother, my mentor, and a constant inspiration. The work it takes to get where he is now breaks most people, and Elliott is thriving. This book is pure love." - Nate Allen, chef/owner of Knife & Fork"The hallowed tradition of BBQ is in a world of turmoil, but chefs like Elliott Moss, combining a respect for history with an innovative approach to flavor, will carry on this precious torch for the next generation. The BBQ hash alone is worth the drive to Asheville, no matter where you live." - Edward Lee, chef, author of Smoke and Pickles, TV Host"There is no substitute for the dedication and passion that Elliott pours into his smokers, which pump out some of the most creative and distinctive barbecue and side dishes available anywhere in the country. The fact that he is willing to share his techniques, secrets, and philosophy with the readers of this book is just the topping on the banana pudding pie. Mmmm . . . that pie!" - Chris Chamberlain, food, drink, and travel writer and author of The Southern Foodie's Guide to the Pig "Buxton Hall Barbecue's Book of Smoke respectfully and thoughtfully approaches smoke as an ingredient, and hardwood coals as a magically shapeable source of heat. [Moss's] focus on vegetable cookery and its relationship to coals and meat shines as brightly as his glistening and cherished whole hog. There's something for everyone to learn from in these pages, and my favorite takeaway may be the sense of community that Elliott and Team Buxton put int