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Buxton Hall Book Tour Stops in Charleston

Meet the man behind the meat

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elliot Moss
Elliott Moss
Erin Perkins is the editor of Eater Carolinas.

Pitmaster Elliott Moss was offered a book deal for at-home smoked meat recipes before opening his highly acclaimed barbecue restaurant Buxton Hall in Asheville N.C. Having never written a cookbook, Moss thought he would have plenty of time to finish the project, “It was a lot more work than I anticipated,” he says. As his deadline approached, he realized he wanted the theme to be all about Buxton Hall — it’s where his heart was at the moment. He convinced the publishers to let him change the subject slightly and Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides and More is the result.

“It’s the story of how Buxton came to be,” says Moss, “It’s an educational book.” Readers will be able to learn how to build a cinderblock pit, cook whole hogs for under $100, make their own barbecue sauce, cook chicken bog, and much more. Pastry Ashley Capps wrote the dessert section and Moss promises holiday pies and seasonal pies throughout the year. “I think it’s a well-rounded look at Southern food and barbecue, explainss Moss.

The chef stops by the Lowcountry on Saturday, November 12, for a “Roasted and Smoked” event with chef Joe DiMaio of Darling Oyster Bar. He will be selling his new book.. For $75, guests will be able to enjoy an oyster roast and pig pickin’ (and Revelry Brewing beer), from 4:00 p.m. to 8:00 p.m. on Geechie Boy Farm. Books will be on sale for $20.