Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

by Elliott Moss

Overview

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

Product Details

ISBN-13:	9780760349700
Publisher:	Harvard Common Press, The
Publication date:	10/01/2016
Pages:	208
Product dimensions:	10.10(w) x 8.20(h) x 0.80(d)

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.

Editorial Reviews

06/06/2016
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. (Oct.)

Publishers Weekly

"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

"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

"Elliott's grandparents must be proud. Raised on chicken bog and whole-hog barbecue, the self-taught chef has carried that torch into the twenty-first century with a menu of wood-cooked meats and vegetable sides that taste like full-color updates to faded Southern classics. Now, he's bringing his cooking back home. These recipes are timeless. Read and learn."

—Jed Portman, Garden & Gun

"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 into all of their endeavors, from the wild ride of opening and running a restaurant to the age-old practice of barbecue."

—Ashley Christensen, chef/proprietor AC Restaurants

"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

"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

"It's great to see Elliott get back to his roots . . . [he] does such a great job using the whole hog to make creative, delicious barbecue."

—Ryan Smith, chef/owner of Staplehouse

"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

From the Publisher

12/01/2016
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.

Library Journal