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Buxton Hall Barbecue's book of smoke : wood-smoked meat, sides, and more / Elliott Moss.

Moss, Elliott, 1980- author. (Author).
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Available copies

  • 0 of 1 copy available at Evergreen Indiana.

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Plainfield-Guilford Twp PL - Plainfield 641.76 Moss (Text) 31208912488394 non-fiction Checked out 05/01/2017

Record details

  • ISBN: 9780760349700 (hardback)
  • ISBN: 0760349703 (hardback)
  • Physical Description: 207 pages : color illustrations ; 27 cm
  • Publisher: Minneapolis, MN : Voyageur Press, 2016.

Content descriptions

General Note: Includes index.
Summary, etc.: 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 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.
Subject: Buxton Hall Barbecue (Ashevill, N.C.)
Side dishes (Cooking)
Genre: Cookbooks.

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