Little Louie's

Linkdown: 5/17/23 – The Day After National BBQ Day Edition

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Monk: Garren’s turning 40 in late June and throwing a heckuva party at Jon G’s! The Jon G’s Jubilee will bring in town Jake Wood of Lawrence Barbecue in Durham as well as the N. Sea Oyster Co from the Topsail Beach area. Charlotte’s Divine Barrel Brewing will provide the beer with ice cream from Wadesboro’s Brown Creek Creamery, who Jon G’s uses for cheeses in their sausages. Tickets will surely go fast for this so if interested, I’d recommend you act quickly.

Ticket info here

Native News

Hubba Hubba Smokehouse has opened for the season; they close each winter and reopen during the spring

Elliot Moss’s Little Louie’s continues to play with smoked meats

Southern Smoke’s Matthew Register is one of the chefs who weigh in on “Boat Chicken”

A belated Happy National Barbecue Day

Non-Native News

Fork Grove BBQ will open this weekend in Anderson

Hector Garate of Palmira BBQ is heading back to Texas for another collab, this time with Khoi Barbecue on May 21

The Memphis in May Barbecue Fest starts this week; here are 10 teams to watch for

How to trim a brisket, by Jess Pryles

Friday Find: Kevins’ BBQ Joints Interviews Elliott Moss

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Monk: Kevin spoke with Elliott Moss recently in a wide-ranging conversation starting with his earliest memories of barbecue to how he got into cooking first at a Chic-Fil-A then The Admiral in Asheville, where he was awarded a James Beard Nomination, to the thought process behind Buxton Hall. Elliott also goes into detail about the dishes on his menu that make the restaurant in his mind: whole hog barbecue, barbecue hash, and chicken bog. I’ve read a lot on Moss both in his cookbook as well as various profiles online but this was perhaps the first time I’ve heard his voice in an audio interview.

Moss seems to be in a good place mentally and emotionally despite the pandemic, and it can seemingly be attributed to his decision to quit drinking last July. Between that and roller blading, his mind is as clear as its been in quite some time. Which is great for him.

Description: In this episode I chat with Chef Elliott Moss from Buxton Hall Barbecue in Asheville, North Carolina.

See all things Buxton Hall Barbecue here: http://www.buxtonhall.com​
Visit Buxton Hall Barbecue here: 32 Banks, Ave., Asheville, NC. 28801
Give Buxton Hall Barbecue a call here: 828-232-7216
Current hours: 11:30am – 8:30pm – Tuesday – Sunday
Place an order online here: Order: https://www.toasttab.com/buxton-hall-…​
Or you can order at the restaurant.
Order delivery via Kickback here: https://www.kickbackavl.com/r/141/res…​
Follow them on Instagram here: https://www.instagram.com/buxtonhallbbq​
Email Elliott here: elliottmoss@gmail.com
Order gift cards here: https://www.toasttab.com/buxton-hall-…​
Place a catering order here: http://www.buxtonhall.com/catering​
See all things Little Louies here: http://www.buxtonhall.com/littlelouies​
Hours: Open Friday and Saturday: 11:30am – 9pm – Sunday’s and Monday’s 12pm – 6pm
Follow Little Louies on Instagram here: https://www.instagram.com/littlelouie…​
See Elliott’s adventures here: https://www.instagram.com/elliottmoss