ENGLISH

Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

By Elliott , Moss

Book information

Publisher
Quayside Publishing Group
Year
2016
ISBN
9780760349700, 9780760351284, 0760351287
Language
english
Format
PDF
Filesize
78 MB (81295960 bytes)
Pages
211 pages\211
Time added
2020-07-26 19:24:52
Electronic books

Description

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master.

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