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Title details for Buxton Hall Barbecue's Book of Smoke by Elliott Moss - Available

Buxton Hall Barbecue's Book of Smoke

Wood-Smoked Meat, Sides, and More

by Elliott Moss
ebook
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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.
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

    • Creators

    • Publisher

    • Release date

      August 10, 2016

    • Formats

      • Kindle Book

      • OverDrive Read

        • ISBN: 9780760351284
        • File size: 42047 KB

      • EPUB ebook

        • ISBN: 9780760351284
        • File size: 42047 KB

    • Languages

      • English

    • Reviews

      • Publisher's Weekly

        June 6, 2016
        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. This book has instructions for constructing large and small versions of backyard pits made of cinder block, and Moss also shows how to convert aluminum hotel pans, or even a Girl Scout mess kits, into portable smokers. Next, bring on the pig, or the chicken, or the smoky tofu with mushrooms. Ribs, wings, pulled pork, and, of course, a whole hog are offered up in the first half of the book. Going low and slow, baby backs reach perfection in five to six hours, and a lamb shoulder takes about four before its ready to be sauced. The book’s second half is filled with side dishes such as sour cream potato salad with freezer peas and basil, desserts such as buttermilk pie, and a chapter titled “Buxton Favorites,” featuring treats from the restaurant such as catfish stew and a fried chicken sandwich. Art director Cindy Samargia Laun 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.

      • Library Journal

        December 1, 2016

        Moss is the James Beard Award-nominated head chef and co-owner of Buxton Hall Barbecue in Asheville, NC. This debut offering features clever methods for producing mouthwatering smoked and barbecued meats on a small and large (whole hog) scale. For DIY-inclined readers, there are instructions on how to construct tabletop and portable smokers, cinder block pits, and burn barrels, which are necessary for recipes such as pulled turkey (brined in a seasoned mixture of sweet tea and hot sauce). However, there are plenty of dishes that can be made in conventional kitchens. Sauces, entrees, sides, and desserts (e.g., white barbecue sauce, fried chicken sandwich, embered creamed corn, apple cheddar pie) are made almost exclusively from scratch, and they're accompanied by gorgeous matte photographs. VERDICT Motivated barbecue enthusiasts can learn a lot from this cookbook.

        Copyright 2016 Library Journal, LLC Used with permission.

    Formats

    • Kindle Book
    • OverDrive Read
    • EPUB ebook

    subjects

    Languages

    • English

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