Review: Elliott Moss’ Buxton Hall Barbecue’s Book of Smoke

I just finished reading and drooling my way thru Elliott Moss’ Buxton Hall Barbecue’s Book of Smoke. I checked out a copy of the book from the Indianapolis Public Library using my Kindle. There’s no more convenient way to get access to great books… for free! You can also purchase the book from Amazon.

Elliott Moss is an owner and head chef of Buxton Hall BBQ, a restaurant in Asheville, North Carolina. Of course being in the Carolinas means a concentration on whole hog cooking with vinegar or mustard-based sauces. And this book definitely walks you through that tradition along with tons of recipes from the restaurant, some traditional and some great twists of the classics. Chef Moss is, well, a chef. And he comes across as a chef in the book, providing insights into each and every recipe. It’s a great peak into a chef’s mind and the journey he took to become the chef he is. I hope some day to eat at Buxton Hall because I know that the passion you feel in the book will be in every bite of food I take. Not just passion, but also history and tradition. That’s important.

You’ll get more than just great pictures of food (you’ll swear you’re at the restaurant) you also get a sense of the history behind NC BBQ, how Chef Moss came to be at Buxton Hall (and how it got it’s name), and you’ll even meet some of his chefs.

Besides traditional BBQ dishes, like pulled pork, chicken, turkey, and lamb you’ll also learn how to make a simple stove-top smoker. I have an outdoor smoker that gets a serious workout on a regular basis, but for those without one, the section on making your own is quite helpful. There’s also a (one of my favorite) sections on how the smoker is set up at Buxton Hall and the most important part, the burn barrel. I wish I had a big block pit with a burn barrel. Maybe someday I will.

There are a lot of recipes in the book that I have tagged for my to-make list, but a few really stood out as must-make-soon. Smoked grits is one, specially since I love grits. I seriously could eat grits at every meal. Smoked cornbread is another. And smoked pimento cheese (used as a topping on a fried chicken sandwich! My oh my!). Oh, and the cider Brussels sprouts with cracklins sound not only different (instead of having the usual bacon for crunch) but also just great tasting. Making your own cracklins is actually pretty easy, but if you’re not up to the challenge check around your local BBQ joints. Some (like my favorite in Indianapolis, The North End BBQ) make their own.

And then there’s the pies. And I don’t mean just pies, I mean works of art. I wasn’t expecting a large section of the book to be on pies, from fantastic scratch crusts to fresh, locally-sourced fillings. Like Chef Moss I’m not a real big sweets guy, but wow, the pies at Buxton Hall will change that. I wonder if you can walk in and order a bite of each?

Whether you’re a hard-core BBQ person, or looking for a few new great side dishes (or some of the best pies ever), or just interested in reading a great cookbook, the Buxton Hall Barbecue’s Book of Smoke is a great book. Grab a copy (free or not) and sit back and enjoy.

Buxton Hall Barbecue’s Book Of Smoke rates high on my ‘Mater Rater.

For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.

Review: John Currence’s Big Bad Breakfast: The Most Important Book of the Day

John Currence's Big Bad BreakfastThe Amazon Kindle has a great bookmark feature. You just tap the upper right corner of the screen to ‘dog ear’ a page for future reference. You can tell when I really, really like a cookbook by how many bookmarks I make. In the case of John Currence’s Big Bad Breakfast: The Most Important Book of the Day, I bookmarked almost every single page in the book. Page after page, I kept finding recipes I am going to make, and make soon.

Even though I rarely eat a real breakfast in the morning, I often make a big breakfast for dinner, and this book definitely gave me tons of new recipes and ideas for better and bigger breakfasts. Big Bad Breakfast is wonderfully written, and it’s even quite funny in places. Actually, it’s very funny and it’s a great read. Even though there are tons of recipes, it’s almost like a novel in ways.

In case you’re not up on these things, Chef John Currence is a James Beard-winning chef that has been on tons of TV shows and in lots of magazines. Big Bad Breakfast (the book) is a result of Chef John’s years of owning Big Bad Breakfast (the restaurant) in Oxford, Mississippi. Oxford remains on my bucket list to visit because of it’s fantastic restaurant scene. BBB is another great example.

Big Bad Breakfast (back to the book) covers every aspect of breakfast, starting with breads and muffins (lots of great sweets), proceeding to eggs (with a fantastic detailed lesson on how to cook eggs the various ways), omelets and frittatas, pancakes (the Silver Dollar pancakes are #1 on my list for this week), cereals (homemade Frosted Flakes!!!), sandwiches, sides, and drinks. See? Everything you could ever want for a great big breakfast.

John Currence’s Big Bad Breakfast: The Most Important Book of the Day is packed with tons and tons of great breakfast recipes and a few great stories and tidbits and advice to boot. It’s well worth the price, and then some. I scored the book high on the ‘Mater Rater.


For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.