Buxton Hill

Linkdown: 11/6/13

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– Looking forward to seeing more from True ‘Cue, a new project from the BBQ Jew and John Shelton Reed campaigning for “real barbecue”

– Speaking of “real barbecue,” Buxton Hill, a concept by Chef Elliott Moss and Rodney Scott of Scott’s Bar-B-Que bringing whole hog barbecue to Asheville, is now a no-go although Moss is working on the same concept with a different name and location

– The confederate flags that used to fly over Maurice’s have quietly come down over the past year (via)

– Thanks to Speedy’s coworker, who pointed out that this month’s Our State magazine has a nice profile on Jack Cobb & Son Barbecue, though as we know Speedy wasn’t a huge fan of the place

– The Barbecue Bros are so in on this event later this month

Linkdown: 8/21/13

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– The 2013 Q-City Charlotte BBQ Championship (formerly the Blues, Brew & BBQ Festival) was recently announced for October 18-19 and will be the southeast’s largest sanctioned BBQ competition

– Martin’s Bar-B-Que Joint, Scott’s, and Skylight Inn make Southern Living’s 100 Places to Eat Now (via)

– Meanwhile in Asheville, James Beard nominated chef Elliot Moss has left Ben’s Tune-Up and is now focusing on his barbecue restaurant, presumably still being called Buxton Hill (though the article mentions he is taking more of a “modernist approach” and the details of which are “still in flux”)

– Boney’s Smokehouse, (review from Speedy and Monk coming tomorrow), gets a 3/4 star review in the Denver Post. Spoiler alert: we didn’t like it as much.

– Myron Mixon has parted ways with his restaurant partners in both Pride and Joy locations – Miami and the soon-to-be-opened New York (via)

– In case you were wondering, you can take Wilber’s barbecue (and presumably any other barbecue) through airport security (although why the typo of “Wilbur’s” made it through the editing process at the N&O is a mystery to me)

– Scott’s Bar-B-Q in Hemingway, SC is Andrew Zimmern’s favorite barbecue joint in America as confirmed in a tweet a few weeks back

Asheville’s new pit boss?

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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.”

Asheville’s new pit boss?