Next day we head off to Asheville to eat lunch at one of the new kids on the block.
‘Whole Hog Barbecue- cooked slow and low over wood’
Lunch at Buxton Hall was really good. We feast on a bar b q plate, slaw, rice, beans, ribs, pulled pork, pickles and hash gravy (new one on me its all the left over bits, made into a luscious, deep flavoured unctuous thick sauce come stew) Slaw in this part of NC is just cabbage, mayo and chilli flakes, no carrot or onion.
It’s a cool place, modern, quite trendy, open planned. Great food, full of flavour and really pushing the modern bbq theme.
Buxton Hall 32 Banks Ave, South Slope, Asheville NC
That night we stay at Fearrington house just outside Pittsboro NC.
Dinner was going to be fried chicken wings, deep fried Brussel sprouts and ribs.
We eat in the modern bar/brasserie, that used to be a shop, its very smart, This really is technically faultless cooking from Colin Bedford, my young chef I trained back in the mid 90’s.
Ribs perfectly cooked with a deep and succulent flavour, all perfect, spot on cooking. Wings, soft and not greasy, again cooked perfectly. Deep fried sprouts are a bit of a revelation. He cuts sprouts in half lengthways, and then immerses them in iced water and leave in the fridge overnight. Next day drain really well, then deep fry in hot oil in small batches until cooked and lightly browned. Serve with a dip, possibly a blue cheese one or just on their own, with a little sea salt. They are really, really good.