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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 - Hardcover

by Elliott Moss
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Availability:Out of StockContributor:Elliott MossPublish date:2016-10-01Pages:208
Languages:EnglishPublisher:Voyageur Press (MN)ISBN-13:9780760349700ISBN-10:760349703UPC:9780760349700Book Category:CookingBook Subcategory:Methods, Specific Ingredients, Regional & EthnicBook Topic:Barbecue & Grilling, Meat, AmericanSize:10.10 x 8.10 x 0.80 inchesWeight:1.7527Product ID:SCE36TD1NX
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 one of Bon Appétit's top 10 for America's Best New Restaurants 2016!

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:
  • 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
Languages:EnglishPublisher:Voyageur Press (MN)ISBN-13:9780760349700ISBN-10:760349703UPC:9780760349700Book Category:CookingBook Subcategory:Methods, Specific Ingredients, Regional & EthnicBook Topic:Barbecue & Grilling, Meat, AmericanSize:10.10 x 8.10 x 0.80 inchesWeight:1.7527Product ID:SCE36TD1NX

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.


Publisher: Voyageur Press (MN)

Contributor(s)

Elliott Moss

Author

Elliott Moss

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