Well-suited for both novices and experienced cooks, Buxton Hall Barbecue's Book of Smoke teaches authentic smoking techniques and delicious Southern recipes.
The recipes include all of the Buxton Hall favourites, including 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 crackling, 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.
- 208 pages.
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