Since opening almost a year ago, the South Slope’s Buxton Hall Barbecue has quickly become a popular stop for Asheville locals and visitors alike. Now, Buxton’s getting some serious national attention as well.
Buxton Hall smokes its hogs Eastern NC style, low and slow for 18 hours over hardwood coals, infused with vinegar mop, a Moss family recipe. It is one of three North Carolina restaurants included on this year’s list. Over the next few weeks, Bon Appétit will narrow its selections down to a “Hot 10″ list. The winner and finalists will be announced in the publication’s September issue, which hits stands August 16th.
An excerpt of the Bon Appétit article is included below.
It’s no secret that we’re living in the midst of a bona fide barbecue boom. Old-school joints are finally getting their due, and new-school smokehouses—like Buxton Hall—are proudly carrying on the tradition while shaking things up a little. Here barbecue means local pasture-raised pig (not the usual commodity stuff), smoked 18 hours over a mixture of oak, cherry, and hickory, until it’s juicy and sweet—just how chef Elliot Moss learned it from his grandfather in Florence, South Carolina. That said, whole-hog ’cue isn’t the only thing going on in this gigantic dining hall. (If it appears to be the size of a roller rink, that’s because it once was one.)
Please visit www.bonappetit.com to continue reading.