BONUS STOP! My second stop in Asheville was a new pit barbecue hall that just opened in August 2015, just a few weeks before my visit: Buxton Hall Barbecue. What a fantastic building! James Beard nominee Elliott Moss, along with partner Meherwan Irani converted this former segregated skating rink into an airy, open and, well, hip barbecue joint.

Elliott gave me very insightful tour and shared with me his passion to produce the very best whole hog barbecue. It all starts with the choice of hogs and he only buys the very best. His nose to tail philosophy is born out of respect for the animal. He's quite passionate about it and his spot, so much so, that he's anxious to try so many inventive ideas but understands that there is still some refinement of his new place that needs to happen before he can just let his mind release all of its frantic, creative energy.

That said, in my opinion, he's already producing some excellent 'cue. I ordered up local hardwood smoked pulled whole hog, dark meat chicken and made-in-house sausage. Paired those with some tasty South Carolina inspired hash and rice, brussels smoked under the hog, embered beets and three tasty sauces. Everything was what you'd expect from a chef and pitmaster of his background....mouthwatering! This new spot is thriving and a must stop. Check out how they pay homage to barbecue history while reinventing it as well. #‎chasingbbq