Asheville hasn’t had whole hog, pit-smoked barbecue in a restaurant in a long time — but that’s about to change.
BBQ Jew brought to attention the upcoming Asheville whole hog barbecue restaurant Buxton Hill yesterday, and this article has more information on the upcoming venture between James Beard nominee Elliott Moss and pitmaster Rodney Scott of Hemingway, SC slated to open later this year.
The article also has some choice quotes from Jim Early, founder of the NC Barbecue Society, including the following shot fired at gas/electric cookers:
But Early thinks gas-fired cookers are hogwash. “I’m not throwing stones at those who do, but if you cook your meat with electricity or gas, you do not have barbecue; you have roast pork,” he said. “And you can do that with an oven in your kitchen.”