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Episode Details

Bonus Episode: Taking Cues from a Pitmaster

FoodStuff |
1 year ago

Automatic TRANSCRIPT

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet.<br><br>Learn more about advertising on the HowStuffWorks podcasts at <a href='http://www.howstuffworks.com/advertisers.htm'>www.howstuffworks.com/advertisers.htm</a><br><br>And to learn about your ad choices when listening to podcasts, visit <a href='https://www.howstuffworks.com/privacy.htm#ad-choices'>https://www.howstuffworks.com/privacy.htm#ad-choices</a>