With all due respect to President Obama’s favorite 12 Bones, Asheville is not a barbecue town. However, Asheville is taking a decidedly down east step toward building its barbeculture. Word on the Twittersphere is that a new whole hog barbecue restaurant will be opening in Asheville later this summer.
According to its Twitter profile (yes, I spent a lot of time researching this post), Buxton Hill will offer “All wood, Pit Smoked, Pastured Whole Hog Barbeque & Heirloom Southern Fare.” At first blush this sounds an awful lot like a western North Carolina version of Raleigh’s (and soon Durham’s) down home-upscale restaurant, The Pit. And, yes, that is both a compliment (wood cooking and whole hogs should be encouraged) and an insult.
I’m curious to learn more about Buxton Hill, and given all the good beer flowing on the streets of Asheville, it won’t take much convincing for me to visit whether or not the barbecue is any good.
Filed under: Restaurants & Reviews | Tagged: Asheville, Buncombe County, Wood-cooked, Yuppiecue |
BBQ Jew 
Interesting. This may not be open when I head to Asheville for a wedding in August, but I may have to be sure to check it out when I’m back in late October.
Just saw this article posted today, which has a little more information: http://www.blackmountainnews.com/article/20130530/ASHEVILLESCENE/305300034/Elliott-Moss-Asheville-s-new-pit-boss-
The news is pretty amazing for a celebration. This is great.