Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss [0760349703, Format: PDF]

• Title: Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides, and More
• Autor: Elliott Moss
• Pages: 208
• Publisher (Publication Date): Voyageur Press (October 1, 2016)
• Language: English
• ISBN-10: 0760349703
• Download File Format: PDF

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