Buxton Hall Barbecue's book of smoke : wood-smoked meat, sides, and more / Elliott Moss.
- 0 of 1 copy available at Evergreen Indiana.
1 current hold 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||On holds shelf||-|
- ISBN: 9780760349700 (hardback)
- ISBN: 0760349703 (hardback)
- Physical Description: 207 pages : color illustrations ; 27 cm
- Publisher: Minneapolis, MN : Voyageur Press, 2016.
|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.
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|Subject:||Buxton Hall Barbecue (Ashevill, N.C.)
Side dishes (Cooking)