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Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss
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Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina, where 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. 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.
  • Hardcover
  • 208 pages
  • Dimensions: 8" x 0.9" x 10"

ISBN: 9780760349700

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In 1996, the company opened a 500,000 square foot, state-of-the-art warehouse in Lebanon, Indiana. Since that time, this distribution complex has grown to over 900,000 square feet and moves over 90 million books annually.

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349700

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Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss
349700

SKU #:
09383464
UPC #:
9780760349700
$26.99