Via TMBBQ’s barbecue news from the week of 11/20, here is a short film on Central Texas barbecue from filmmakers Matthew Salleh and Rose Tucker.
In Central Texas, Barbecue is more than a way to cook meat. It’s a way of life, and a path to salvation.
A Film by Matthew Salleh and Rose Tucker.We are currently shooting a new feature doc, ‘Barbecue’, that looks at barbecue culture in more than a dozen countries around the world. Follow it at facebook.com/barbecuefilm
–Monk
– Yahoo Travel goes on the hunt for barbecue in South Carolina
– The Infatuation’s list of best barbecue in New York
– The latest reviews from Marie, Let’s Eat!: Barbecue Kitchen, Mickey Pigg’s BBQ, and Tomlin’s BBQ
– Stubb’s Bottled Barbecue Sauce is suing Stubb’s Bar-B-Q
– TMBBQ explores the many briskets of Texas
– Attention Rudy: Eater’s got a map of where to get the best pulled pork in Austin
Where to find the finest pulled pork in Austin https://t.co/aBQqZg6qT7
— Eater Austin (@EaterAustin) November 21, 2015
– Grayson Currin of The Independent says that Calvin Trillin’s recent New Yorker piece missed out on the best eastern NC “barbecue” in the form of soy recreated to mimic the dish; I can’t say that I disagree with Calvin Trillin not trying it out while in NC
In fact, to my mind, he missed some of the best barbecue in the state, even if it’s not barbecue at all: soy, smoked low and slow, pulled apart by hand and drenched with a vinegar-based sauce. It is a regional delicacy, reinvented for reasons beyond upscale dining.
Name: Buxton Hall Barbecue
Date: 11/14/15
Address: 32 Banks Ave, Asheville, NC 28801
Order: Burnt ends sandwich, slaw and collard, side of pulled pork, RC Cola (link to menu)
Price: ~$20
Recently, I found myself driving through Asheville, which was a great opportunity to visit the newly opened Buxton Hall. Monk and I are on record as big fans of 12 Bones in Asheville (review of Arden location here), but I can’t say I’ve had great whole hog in the city (or even the western part of the state in general). I was hopeful that that would change with this place.
Upon entering, I was super impressed with the Buxton Hall atmosphere. It truly is a huge mess hall, with pretty awesome decor and tons of large tables. Being that I was riding solo, I bellied up to the bar instead of opting for a table for one. As I like to do at ‘cue joints, I quickly ordered a Cheerwine only to be told that there was no Cheerwine to be had but that they’d happily pour me an RC Cola. Since I was on my way to Tennessee, it seemed like an appropriate substitute.
I was all ready to order some glorious whole hog when the bartender threw me a curveball. Today, for the first time, Buxton Hall was serving a burnt end sandwich. It was something I just had to try. However, I made sure to specify that I needed some pulled pork on the side as well – I wasn’t leaving without sampling the top dish. To top it off, I ordered some (vinegar based) slaw and collards.
The food came out quickly and I dug in. The burnt ends were different than those I’d had before. They were almost sliced instead of chunked and tasted more like a sirloin than a brisket. It was slathered in a sweet sauce that complimented the meat well. It was very good – just different than I was expecting. The pulled pork was very good – tender with a kiss of smoke. I did add some vinegar sauce to get a little more tang, but still pretty good. The slaw was fine, but the collards were absolutely top notch. They are a can’t miss.
Overall, I’d definitely recommend a stop in at Buxton Hall Barbecue if looking for ‘cue Asheville. I certainly plan to go back.
–Speedy
Ratings:
Atmosphere – 4.5 hogs
Pork – 3.5 hogs
Burnt Ends – 3.5 hogs
Sides – 4 hogs
Overall – 3.5 hogs
A clip from a documentary from Stan Woodward on creating barbecue hash, the SC barbecue specialty that very few in NC have actually heard of.
–Monk