Buxton Hall Barbecue’s Book of Smoke

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, Brussels Sprouts with Crispy Cracklin, Classic South Carolina-style Hash, Chicken Bog, Banana Pudding Pie, Grape Hull Pie, and S’mores with Homemade Marshmallows.

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.