{"product_id":"buxton-hall-barbecues-book-of-smoke-wood-smoked-meat-sides-and-more-9780760349700","title":"Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More","description":"\u003cb\u003eSmoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC with \u003ci\u003eBuxton Hall Barbecue's Book of Smoke\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eNamed one of \u003c\/i\u003eBon Appétit\u003ci\u003e's\u003c\/i\u003e \u003ci\u003etop 10 for America's Best New Restaurants 2016!\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eBuxton Hall Barbecue's Book of Smoke\u003c\/i\u003e, believers in\u003cb\u003e slow-smoked\u003c\/b\u003e, \u003cb\u003eold-fashioned barbecue\u003c\/b\u003e will learn how to build and master their own pit, right at home.\u003cb\u003e Start small with chicken\u003c\/b\u003e or pit beef and work your way up to a \u003cb\u003ewhole hog\u003c\/b\u003e. If you're not yet ready for the pit or\u003cb\u003e limited on space\u003c\/b\u003e, Moss also teaches easy, economical ways to \u003cb\u003einfuse wood-smoke \u003c\/b\u003einto your food. \u003cp\u003e\u003c\/p\u003e The\u003cb\u003e\u003c\/b\u003erecipes include all of the \u003cb\u003eBuxton Hall favorites\u003c\/b\u003e, including: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e Deep-fried Smoked Catfish \u003c\/li\u003e\n\u003cli\u003e Smoky Pimento Cheese \u003c\/li\u003e\n\u003cli\u003e Turnip Soup with Charred Onions \u003c\/li\u003e\n\u003cli\u003e Slow-cooked Collards \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e You will also get \u003cb\u003ewhole hog, zero-waste recipes\u003c\/b\u003e with tastes including: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e Brussels Sprouts with Crispy Cracklin \u003c\/li\u003e\n\u003cli\u003e Classic South Carolina-style Hash \u003c\/li\u003e\n\u003cli\u003e Chicken Bog \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e And will finish the meal with Buxton's take on \u003cb\u003eclassic southern desserts\u003c\/b\u003e like: \u003cul\u003e\n\u003cli\u003e Banana Pudding Pie \u003c\/li\u003e\n\u003cli\u003e Grape Hull Pie \u003c\/li\u003e\n\u003cli\u003e S'mores with Homemade Marshmallows \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eElliott Moss\u003c\/b\u003e has received national attention for his innovative cooking from the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; \u003c\/i\u003e\u003ci\u003eWine\u003c\/i\u003e, \u003ci\u003eMartha Stewart Living\u003c\/i\u003e, \u003ci\u003eSouthern \u003c\/i\u003e\u003ci\u003eLiving\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eGQ\u003c\/i\u003e, 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.\u003c\/p\u003e\u003cbr\u003e","brand":"Voyageur Press (MN)","offers":[{"title":"Default Title","offer_id":50491991294226,"sku":"9780760349700","price":20.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_3b445fe8-6837-4b60-949b-d709e30600c3.jpg?v=1730564303","url":"https:\/\/surprise-castle.myshopify.com\/products\/buxton-hall-barbecues-book-of-smoke-wood-smoked-meat-sides-and-more-9780760349700","provider":"Surprise Castle","version":"1.0","type":"link"}