Buxton Hall Barbeque's Book Of Smoke

Barbeque is not about the sauce or even the lack of sauce. It’s not about the sides and it’s not about how it’s eaten. Barbecue is about one thing and one thing only: making meat taste the best it can possibly taste. And chef Elliot Moss knows quite a bit about how to do just that. Buxton Hall Barbeque’s Book Of Smoke is basically an encyclopedia for barbeque. Moss covers everything from quick smoking to building a full-blown smoking pit. Okay... he also talks about how to make several kinds of barbeque sauce.

This 208-page book includes a delicious variety of entrees, sides, and desserts, so the reader can put their new skills to the test. Yum! Hardcover Dimensions: 25.4 x 20.3cm.