Not Your Grandma’s BBQ Joint: Buxton Hall, Asheville
If there is anything the South takes seriously it’s BBQ, and every region of the South has its own distinct way of cooking up BBQ.
Sticking with my roots, I prefer North Carolina BBQ, but that could mean many different things. Without getting into the nitty gritty, there are two styles of BBQ in North Carolina, Lexington or Eastern BBQ. They both use pork and vinegar, but Lexington BBQ cooks only the shoulder of the pig. But if you’re asking me what kind of BBQ to eat, go whole-hog or go home.
That is, head to Asheville and experience Eastern BBQ from Buxton Hall. Chef and pitmaster, Elliot Moss, uses traditional methods to cook the whole hog right there in the open kitchen. He even writes the name of the hog you’ll be eating on a blackboard.. To pay respects, ya know?
The decor is stereotypically southern, but it’s definitely not your typical hole-in-the wall BBQ joint your grandma drags you to over the holidays. The exposed brick and rustic charm accentuate the taste of southern fare, and the sizable windows keep the restaurant lit all day.
Your grandmother, or at least my grandmother, would not normally eat BBQ at a restaurant that offers such an array of options. Traditionally, the options are pulled-pork sandwich, or .. pulled-pork sandwich.
Buxton Hall’s menu includes everything from hush puppies, and an original take on pimento cheese, to fried chicken and catfish. The collard greens are an absolute must order, and the desserts are made from scratch.
I can pretty much assure you, you won't go home hungry.
I visited during lunch, but word is their cocktail menu is pretty spectacular. Watch grandma, and make sure she doesn’t have too many ‘slushies’.