– Will Bigham and Christopher Soto of The Improper Pig in Charlotte are doing great work feeding 400 homeless while The Salvation Army’s kitchen undergoes renovations
– Congrats to Luella’s Bar-B-Que in Asheville for 10 years of being open
Luella’s has teamed with Asheville’s Hi-Wire Brewing Co. to create Pig on a Wire Anniversary Ale, an amber honey-wheat ale that goes well with barbecue.
– Elliott Moss is one of Zagat’s 9 southern chefs to watch this year
– Speaking of Buxton Hall, they make the list of Garden & Gun’s fried chicken bucket list for NC
– TMBBQ on Barbecue (the film)
– John Lewis joined CBS This Morning and brought some recipes for his upcoming Tex-Mex restaurant in Charleston, Juan Luis
– Great sign at Chubby’s Bar-B-Q in Chattanooga. The barbecue? According to Marie, Let’s Eat!: ehhhhh
– A short video on Wilber’s Barbecue in Goldsboro from The Southern Weekend
– If you don’t know, now you know:
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
“Buxton Hall BBQ Book of Smoke” is a book of recipes from Chef Elliott Moss, the head chef and pitmaster of, you guessed it, Buxton Hall Barbecue. It also functions as a coffee table book of sorts with its beautiful color photography. Finally, it also contains narrative from Moss; among other things, he explains the history of how Buxton Hall came to be, his own family history of barbecue, inspiration for the restaurant, and his philosophy when it comes to barbecue and food.
In terms of the recipes, Moss divides the book between pit smoking techniques and meats, favorite foods found at Buxton Hall, sides, and desserts. While this section of the book is heavy on the recipes themselves, Moss still gives a couple paragraphs introduction on each dish so his voice continues throughout the book past those initial pages.
This was a quick read but I enjoyed reading Elliott Moss’s writing on barbecue (his passion is quite evident) and particularly the food porn-y full color photography (something I wish more barbecue books would have). “Buxton Hall BBQ Book of Smoke” will sit on my shelf as a beautifully laid out reference book that I will go back to try some of the recipes and techniques in the future (hello, cinder block pit and burn barrel).
– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders
– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail
– Mississippi barbecue isn’t just Memphis’s lesser cousin
“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”
– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all
Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.
– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse
– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees
– Euphoria Greenville’s launch event in April will feature Elliott Moss
– Well this looks dang good
– More on Wofford College’s barbecue course held last January
– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh
-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:
Here’s some gift ideas for the barbecue lover in your life. The bolded items are the ones I can personally recommend. Feel free to add or suggest any other gift ideas in the comments below and I’ll update the post through the holidays.
See our 2015 gift guide here
See our 2014 gift guide here
See our 2013 gift guide here
- Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meats, Sides, and More by Elliott Moss (new)
- Barbecue: a Savor the South cookbook by John Shelton Reed (new)
- The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook Whole Hog by Rien Fertel (new)
- North Carolina’s Roadside Eateries by D.G. Martin (new)
- The 100 Best Barbecue Restaurants in America by Johnny Fugitt
- Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed
- Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food by Bob Garner
- The Best Tar Heel Barbecue: From Manteo to Murphy by Jim Early
- Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh
- Barbecue: The History of an American Institution by Robert Moss
- Carolina ‘Cue by Our State Magazine (or directly from Our State)
- The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn
- Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills
- Barbecue Lover’s the Carolinas: Restaurants, Markets, Recipes & Traditions by Robert Moss
- Franklin Barbecue: A Meat Smoking Manifesto by Aaron Franklin
- Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking by The Editors of Southern Living
- Foods that Make You Say Mmm-mmm by Bob Garner
If you recall, back in the late summer Bon Appétit named Buxton Hall Barbecue one of America’s 10 best new restaurants. As a result of that, they also created a short film on Elliott Moss and his journey to open his whole hog barbecue restaurant.
Buxton Hall’s chef and pitmaster Elliott Moss will be the first to tell you he’s not classically trained. In fact, he got his start in the kitchen of a South Carolina Chick-fil-A. After years of chasing his dream of opening up a BBQ restaurant, Moss opened Buxton Hall in Asheville, NC.
– Eastern NC barbecue is coming to Etowah in Western NC from one of the guys behind the Bling Pig Supper Club in Asheville
– Whereas Elliott Moss was the first to bring whole hog barbecue to the area so here’s a profile from Food Republic
– The final stops for Grant on his barbecue tour of (mostly North) Carolina barbecue joints: a Lexington Barbecue redux, Richard’s in Salisbury, and Mike & Jeff’s BBQ Diner in Greenville
– B’s BBQ and Lexington Barbecue make this list of 25 Restaurants You Have To Visit In North Carolina Before You Die
– The BBQ on the Bluff competition is this weekend in Fair Bluff, NC
– Would NC uniting under a mustard-based barbecue sauce lead to the immediate repeal of HB#2? Charlotte Magazine thinks so in this tongue-in-cheek article
– Some are even getting their own Heinz barbecue sauce…
Here’s a short featuring Elliott Moss of Buxton Hall BBQ in Asheville, NC that was produced by Schedulefly, a restaurant scheduling and communications platform. If interested, they have also created more of them on NC brewers, bakers, baristas, and more.
– Rodney Scott has influenced Sean Brock. Here’s how:
– The history of smoking with mesquite wood
– Marie, Let’s Eat! makes a quick sojourn to SC and visits Hite’s and Little Pigs in the Columbia area, as well as Dennis’ Bar-B-Q on the way back home
– Washington Post’s glossary of NC barbecue terms and where to eat in NC
– Washington Post’s Jim Shahin: Why North Carolina’s Barbecue Scene is Still Smoldering
North Carolina barbecue is certainly at a crossroads, one that gets to the heart of questions about identity and authenticity, and the survival of pit-smoked pork establishments that eschew the everything-for-everybody approach once seemed unlikely. But Skylight Inn and Lexington Barbecue are on track to maybe prove that prediction wrong. And new places such as Picnic and Buxton Hall are helping spark a resurgence in creativity and respect for heritage that may help revive the scene. North Carolina barbecue might someday be removed from the endangered-species list, after all. I’ll hold off on that autopsy for now.
– Part 2 of Robert Moss’ look at barbecue pits in the south
– First We Feast has their list of the most underrated barbecue in Alabama
– Dublin, Ireland gets in on the Texas barbecue trend/movement
– Well, technically a whole piglet…
– The Chicago Tribune profiles Ole Time Barbecue in Raleigh (my place of choice during college), calling it a “kitschy temple of Eastern-style pork barbecue”
– Charlotte Five: Are Bojangles’ and Starbucks’ new barbecue sandwiches any good? Spoiler alert: no.
– Marie, Let’s Eat! visits Macon Road Bar-B-Que in Columbus, GA
– A few weeks back CLT Eats reviewed a pork sandwich from Sauceman’s ordered via Foodie Call
– Several barbecue event over the next few days in the Triangle: barbecue class, Bob Garner book signing, and Beer, Bourbon, and BBQ Festival
– 6 top spots for BBQ in the Midlands of South Carolina
– Johnny Fugitt has a list of 9 great non-Memphis or KC barbecue joints worth the drive from St. Louis
– Robert Moss examines the different types of pits you might encounter in the southeastern US
– For the home smoker, here are the best smokers under $500
– The Raleigh News & Observer likes The Blistered Pig in Apex
– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives
– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA
– Burger Mary explains the peach paper that is all the rage for brisket smokers
– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue
Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?
Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.
– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC
– If you want to work at the upcoming whole hog Asheville joint Buxton Hall (opening in August), you can apply here; also, the last pop up before the restaurant opening is this Saturday
– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book
– Last call: