Buxton Hall Barbecue s Book of Smoke

Buxton Hall Barbecue s Book of Smoke
Author: Elliott Moss
Publsiher: Voyageur Press (MN)
Total Pages: 208
Release: 2016-10-01
ISBN: 0760349703
Category: Cooking
Language: EN, FR, DE, ES & NL

Buxton Hall Barbecue s Book of Smoke Book Excerpt:

Named one of bon appetit's 10 America's Best New Restaurants 2016! 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.

Smoked

Smoked
Author: Ed Randolph
Publsiher: Page Street Publishing
Total Pages: 240
Release: 2019-05-07
ISBN: 162414814X
Category: Cooking
Language: EN, FR, DE, ES & NL

Smoked Book Excerpt:

Immerse Yourself in the BBQ Road Trip of a Lifetime Master pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer—from South Carolina to California and everywhere in between. In Smoked, Ed gives you the inside scoop on the country’s best barbecue joints and the grilling legends behind them—as well as their iconic recipes for you to try at home. Pop into Buxton Hall BBQ for a lesson on Smoked Whole Chicken with Red Sauce. Elevate your dinner with Beef Ribs with Adobo from Home Team BBQ. And don’t forget about the perfect side to accompany your barbecue feast—give The Salt Lick BBQ’s unique coleslaw or Sam Jones BBQ’s super savory Barbecue Baked Beans a try. In addition to sharing stories and recipes from some of the country’s best hidden gems, Ed gives you all the tips, tricks and insights you need to advance on your journey to barbecue mastery. Become a pro at a variety of rubs, slather your barbecue with a sauce for every palate and take your place as the pitmaster in your home.

Holy Smoke

Holy Smoke
Author: John Shelton Reed,Dale Volberg Reed
Publsiher: UNC Press Books
Total Pages: 336
Release: 2016-06-30
ISBN: 1469629674
Category: Cooking
Language: EN, FR, DE, ES & NL

Holy Smoke Book Excerpt:

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

The One True Barbecue

The One True Barbecue
Author: Rien Fertel
Publsiher: Simon and Schuster
Total Pages: 288
Release: 2017-05-30
ISBN: 1476793980
Category: Cooking
Language: EN, FR, DE, ES & NL

The One True Barbecue Book Excerpt:

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”

Timber and Plywood

Timber and Plywood
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1887
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Timber and Plywood Book Excerpt:

The Nation and Athen um

The Nation and Athen  um
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1913
ISBN: 1928374650XXX
Category: Great Britain
Language: EN, FR, DE, ES & NL

The Nation and Athen um Book Excerpt:

Truth

Truth
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1887
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Truth Book Excerpt:

The Nation

The Nation
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1914
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The Nation Book Excerpt:

The Freemason s Chronicle

The Freemason s Chronicle
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1880
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The Freemason s Chronicle Book Excerpt:

Descriptive index afterw Chronological and descriptive index of patents applied for and patents granted by B Woodcroft

Descriptive index  afterw   Chronological and descriptive index of patents applied for and patents granted  by B  Woodcroft
Author: Patent office
Publsiher: Unknown
Total Pages: 135
Release: 1868
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Descriptive index afterw Chronological and descriptive index of patents applied for and patents granted by B Woodcroft Book Excerpt:

St Stephen s Review

St  Stephen s Review
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1887
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

St Stephen s Review Book Excerpt:

The Good Pub Guide 1999

The Good Pub Guide 1999
Author: Alisdair Aird
Publsiher: Random House UK
Total Pages: 1056
Release: 1998
ISBN: 9780091814762
Category: Travel
Language: EN, FR, DE, ES & NL

The Good Pub Guide 1999 Book Excerpt:

Historical Diving Times

Historical Diving Times
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1996
ISBN: 1928374650XXX
Category: Deep diving
Language: EN, FR, DE, ES & NL

Historical Diving Times Book Excerpt:

Country Life

Country Life
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1957-04
ISBN: 1928374650XXX
Category: Art
Language: EN, FR, DE, ES & NL

Country Life Book Excerpt:

Books and Pamphlets Including Serials and Contributions to Periodicals

Books and Pamphlets  Including Serials and Contributions to Periodicals
Author: Library of Congress. Copyright Office
Publsiher: Unknown
Total Pages: 135
Release: 1974
ISBN: 1928374650XXX
Category: American literature
Language: EN, FR, DE, ES & NL

Books and Pamphlets Including Serials and Contributions to Periodicals Book Excerpt:

MacRae s Blue Book

MacRae s Blue Book
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1990
ISBN: 1928374650XXX
Category: Businesspeople
Language: EN, FR, DE, ES & NL

MacRae s Blue Book Book Excerpt:

Incentive Marketing

Incentive Marketing
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1984
ISBN: 1928374650XXX
Category: Advertising specialties
Language: EN, FR, DE, ES & NL

Incentive Marketing Book Excerpt:

British Books

British Books
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1908
ISBN: 1928374650XXX
Category: Bibliography
Language: EN, FR, DE, ES & NL

British Books Book Excerpt:

Law Books 1876 1981

Law Books  1876 1981
Author: R.R. Bowker Company
Publsiher: New York : R.R. Bowker Company
Total Pages: 5039
Release: 1981
ISBN: 1928374650XXX
Category: Law
Language: EN, FR, DE, ES & NL

Law Books 1876 1981 Book Excerpt:

London American

London American
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1901
ISBN: 1928374650XXX
Category: England
Language: EN, FR, DE, ES & NL

London American Book Excerpt: