Robert Moss
Contributing Barbecue Editor, Southern Living

Recent Posts By Robert Moss

Asheville’s Buxton Hall Blends Old & New

It doesn’t take long to figure out that Elliott Moss is cooking with all wood at Buxton Hall Bar-B-Que. You can see the blazing fire rendering oak down to coals right there in a big metal pit behind the counter. He and his team shovel the coals from that fire directly beneath the whole hogs in two adjoining metal-lidded pits. […]

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Introducing the South’s Top 50 BBQ Joints (2016 Edition)

Since signing on as the Southern Living Contributing Barbecue Editor back in 2014, I’ve been traveling the South in search of the best barbecue that the region has to offer. Last summer we published our initial list of the South’s Top 50 Barbecue Joints, and now, with another year’s worth of eating under my belt, it’s time to go back and […]

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Yes, There is Such a Thing as Georgia-Style Barbecue

As part of its recent “Barbecue Week” coverage, Eater, the New York-based online food site, published “The American Barbecue Regional Style Guide: Everything you need to know about sauce, meat, fat, and smoke from sea to shining sea.” Ambitious subtitle aside, it’s actually a good delineation of the main barbecue styles in the United States, particular when you consider it was compiled […]

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A Reluctant Defense of Brisket

Down in Texas, I am sure, legions of barbecue fans are circling the pickup trucks and heating the branding irons, for the folks over at Eater are stirring up trouble. Chris Fuhrmeister, the editor of Eater Atlanta, has laid down the gauntlet and declared that barbecue is one thing and one thing only: “pork that’s slow-cooked with smoke.” Such manifestos are […]

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Classic ‘Cue, Miami-Style

My barbecue travels recently took me down South—way down South, in fact, all the way to Miami, where I had a chance to sample the city’s long, proud barbecue tradition. What’s that? You didn’t know South Florida had a long, proud barbecue tradition? I didn’t either before I started digging into it. As it turns out, locals and visitors alike have […]

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The End of a Savannah BBQ Legend—and a New Beginning, Too

Word came last week that the Southern barbecue world will soon be losing a classic. Johnny Harris Barbecue in Savannah, Georgia, which we profiled in our celebration of A Half Century of Barbecue  and for their rare offering of barbecued lamb, will be closing its doors this Saturday, May 28th, ending a run that spanned more than 90 years. Johnny Harris […]

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A Quest for the One True Barbecue

Barbecue books come in several distinct flavors. There’s the guidebook, which maps out the best joints in a state or region to help hungry diners find good ‘cue. There are cookbooks, which instruct would-be pitmasters on how to blend sauces and cook succulent pulled pork and brisket in their backyards. And then there’s what you might call the barbecue journey, […]

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Summer Camp for BBQ Lovers

Sure, you could go hike through the woods or canoe down a mountain river, but what practical skills would you learn? North Carolina State University has a different option this summer: the NC State BBQ Camp, which will be held at the University on June 3 and June 4. The two-day, hands-on event,  billed as “the South’s only university-sanctioned barbecue camp,” brings together food […]

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Early Airport Barbecue

The period between 1930 and 1960 saw a great flourishing of barbecue enterprises throughout the South, as one resourceful cook after another threw up a canvas tent or wooden stand and started selling slow-smoked meat wherever they saw potential customers. A few of these early restaurants stuck around and are still in business today (including the ones we profiled to celebrate Southern Living’s 50th […]

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Fresh Off the Pit

A round-up of barbecue news from across the South BBQ Sports Betting Heads North It’s now routine for governors in Southern states to engage in friendly barbecue wagers when the football or basketball teams from their respective states square off in a  championship game. (Though I’ve never quite understood how it’s much of a prize for a North Carolina politician to have to eat smoked brisket […]

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