Search

Author
Title
Description
ISBN





Retail Shop Address
Shop 4
1-3 Central Court
HILLCREST QLD 4118
AUSTRALIA

Opening Hours
Mon-Wed 9am-5.30pm
Thur-Frid 9am-6.30pm
Saturday 9am-4.00pm
Sundays Closed
AEST GMT+10

Telephone
(07)3802 8746


ABN 29761626043


 
 
Gift Cards
Checkout a Gift Card


 
Quick Search

Author
Title
Description
Keyword
ISBN
Advanced Search
 
Our secure web pages are hosted by Chrislands Inc, who use a Thawte SSL Certificate to ensure secure transmission of your information.
Fully Trusted SSL Certificate
 
 
 
Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More, Elliott Moss

Author Name    Elliott Moss

Title   Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

Binding   Hardcover

Book Condition   New

Jacket Condition   No Jacket

Type   Book

Size   26.1 x 21.1 x 2.0cm

Publisher   USA Voyageur Press 2016

ISBN Number    0760349703 / 9780760349700

Seller ID   A1316

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.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.The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.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.The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows. About the Author: Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, 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, pop-up restaurants Punk Wok and Thunderbird, and the highly anticipated wood-smoked, whole-hog BBQ restaurant Buxton Hall Barbecue.

Buxton Hall Barbecue's Book of Smoke, Wood-Smoked Meat, Sides, Elliott Moss, 9780760349700, The Really Good Book Shop, Australia

Price = 34.95 AUD


You might also like...
Smoking Meat: Perfect the Art of Cooking with Smoke, Will Fleischman
Smoking Meat: Perfect the Art of Cooking with Smoke
Will Fleischman
34.95 AUD
Add to Shopping Cart

Smoking, Curing and Drying: The Complete Guide to Meat and Fish, Turan T. Turan
Smoking, Curing and Drying: The Complete Guide to Meat and Fish
Turan T. Turan
34.95 AUD
Add to Shopping Cart

Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated, Michael Ruhlman and Brian Polcyn
Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated
Michael Ruhlman and Brian Polcyn
49.95 AUD
Add to Shopping Cart

The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore, Meredith Leigh
The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore
Meredith Leigh
37.95 AUD
Add to Shopping Cart



Questions, comments, or suggestions
Please write to info@thereallygoodbookshop.com.au
Copyright©2017. All Rights Reserved.
Powered by ChrisLands.com

 

 

cookie