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Buxton Hall BBQ Book of Smoke: Wood-Smoked Meat, Sides, and More

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$28
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$28

#1030-031 In Stock

Get smokin' with this beautifully-photographed cookbook from Elliot Moss, the chef of Asheville's famed eatery Buxton Hall Barbecue. Those looking for slow-cooked, old-fashioned barbecue will learn how to build and master their own pit, right at home. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood smoke into food, as well as quintessential Southern recipes with new, interesting twists.

Impress your guests with barbecue-inspired recipes like Smoky Pimento Cheese or Banana Pudding Pie.

Meet the Maker section title

Meet the Author

Meet_Maker

Elliott Moss, was nominated for James Beard Award for Best Chef Southeast in 2013 and his restaurant, Buxton Hall Barbecue, was named one of Bon Appétit magazine's Best New Restaurants in 2016. He resides in Asheville. 

Specifications section title

Specifications

Specifications

  • Pages: 207

Specifications

  • Pages: 207

Meet the Author

Elliott Moss, was nominated for James Beard Award for Best Chef Southeast in 2013 and his restaurant, Buxton Hall Barbecue, was named one of Bon Appétit magazine's Best New Restaurants in 2016. He resides in Asheville. 

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