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Buxton Hall Barbecue's Book of Smoke : Wood-Smoked Meat, Sides, and More by Elliott Moss (2016, Hardcover)
RNA TRADE (2070)
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- Buy it nowBuxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More
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About this product
Product Identifiers
PublisherQuarto Publishing Group USA
ISBN-100760349703
ISBN-139780760349700
eBay Product ID (ePID)217070740
Product Key Features
Book TitleBuxton Hall Barbecue's Book of Smoke : Wood-Smoked Meat, Sides, and more
Number of Pages208 Pages
LanguageEnglish
Publication Year2016
TopicMethods / Barbecue & Grilling, General, Regional & Ethnic / American / Southern States, Specific Ingredients / Meat
IllustratorYes
GenreCooking
AuthorElliott Moss
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight31.7 Oz
Item Length10.2 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2016-012188
ReviewsThe 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., 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., 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., 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., " 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 "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., "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." , 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., 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., 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., 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!, 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.
SynopsisTeaches authentic smoking techniques and includes delicious Southern US recipes. Learn classic and new smoking methods for mouthwatering meats, vegetables, and more. 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. 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. The recipes 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, 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. The recipes 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, Buxton Hall Barbecue's Book of Smoke offers recipes from one of Bon Appetit's top 10 Best New American Restaurants. Wood-smoked meat, sides, and more., 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 App tit '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. The recipes 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, Teaches authentic smoking techniques and includes delicious Southern US recipes. Learn classic and new smoking methods for mouthwatering meats, vegetables, and more.
LC Classification NumberTX840.B3M677 2016
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