Buxton Hall Barbecue's Book of Smoke
Wood-Smoked Meat, Sides, and More
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- $14.99
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- $14.99
Publisher Description
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 CatfishSmoky Pimento CheeseTurnip Soup with Charred OnionsSlow-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 PieGrape Hull PieS'mores with Homemade Marshmallows
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. 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.
