Buxton Hall Barbecue - Asheville, NC

[ShadowDriver]

Stopped into Buxton Hall Barbecue for a spot of lunch after hitting some family-oriented sights (and sites) in town.

Address: 32 BANKS AVE, ASHEVILLE, NC, 2880

Free Parking is a bit of a pain to find in the area, but there's a paid lot just across the street (must use the app to pay for parking, but it's reasonably priced).

The building is a grand item from a bygone era, but it houses Buxton Barbecue and the Catawba Brewing Company (next door) pretty well.

After wrestling with the parking app download / account setup / payment (I'd prefer not to get towed, especially while on the whole other side of the country from my current abode)... I needed a cold libation.

The bar's Slushy of the Day came to the rescue: Bourbon & Cheerwine.
- I love Cheerwine (even made a special stop at the grocery to grab a couple of 12-packs to tote back Out West)!
- I love Bourbon (I probably drink too much of it on a regular basis, but Momma didn't raise no quitter)!
- The combination of these two, in a magical slushy machine of my youth, is just what the Doctor ordered to cool me off physically and mentally.



We tried the Smoked Pimento Cheese appetizer.
- This was served with pickled onion strings, raspberry puree, roasted peaches, thinly sliced radish, and crudités.
- Divine! Our 2.5 yr old couldn't get enough of the stuff... and we should've just ordered her a serving for lunch.



The kitchen is pretty open, but I didn't want to go over and get all up in their collective business while they cooked for the lunch crowd. It's an interesting setup, and a gentle smoke "flavor" hangs over the place... not like a dive bar, but like a place that's been cooking good 'cue for a while.



I had to get a pork sandwich for lunch. The slaw came on the side, and I asked for the collard greens.

The Whole Hog pork sammich:
- Nice bun. Reasonable size.
- The pork is tender and has a little smoke to it. I watched one of the cooks salt some of the 'cue when chopping it... but it's not "dressed" with anything further.
- I must admit some mild disappointment in not getting any cracklin' in with the sammich... if it's "Whole Hog...." shouldn't it be just that!?

Sauce Options:
- Buxton Hall has a pretty neat "sauce station" in the back of the restaurant (should've snapped a photo) with several heated (warm) options: Vinegar, Red, Spicy Vinegar, Spicy Red... then Mustard-based and Alabama White in squeeze bottles.
- The Vinegar(s) aren't clear with red pepper flakes a la Eastern NC style, but almost closer to a Piedmont or Lexington style. Good flavors, and the vinegar twang/bite is toned down a little.
- The Red(s) are a real Western NC style sauce with the definite addition of ketchup-y sweetness and tomatoey richness. Good flavors that also bring some nice vinegary twang/bite to the table.
- Alabama White - This was almost like a garlic aioli or some such. Not my style. Sorry.
- Didn't try the Mustard-based... ran out of room and time.

Collard Greens were roughly chopped, leaving the stems on (vs. how my Mom has always pulled the leaves from the stems before cooking down). They also weren't cooked down as long for a more traditional tenderness, but had a little texture to them. Good, rich smokiness... with a touch of unexpected sweetness... molasses or sorghum, perhaps? Nice bits of smokey pork, but not ham hock in with the greens.



Bottom Line: Good food. Prices a little dear, but good quality. No ribs or brisket or mac and cheese to be found. Bar has a nice selection of good craft beers and the bartender knows his way around a cocktail (watched a steady stream of other travelers and locals visit that end of the joint and return with smiles).

[ronbrad62]

Great pics, Marc. Looks like a restaurant that I wouldn't mind visiting.

[Cook]

I know they do their pork right, and I can't wait to swing by there on our next trip west.

But the collards. I know it's just me, but I can't bear it when people get all "cheffy" with what should be down-home country food. I know they are in Asheville...I know they try to be trendy with simple food...I just am not there in my life right now. I'm sure they were good, but collards should not be served sweet (or vinegary for that matter).

I'm still going, that's for sure.

[Cook]

It's good to see that they serve their sandwiches on plain, white buns. That's the best way to enjoy a real barbecue sandwich. The bun is only a vessel to get the 'cue to your mouth! LoL

As to the "cracklins". There aren't many barbecue places in North Carolina that chop up the skin in their barbecue. I actually prefer it, but it is hard to come by. One place of note that does this is Skylight Inn in Ayden, NC. I know people who won't go there because of the skin in the barbecue, but it's one of the things that make them the greatest in my opinion.

Buxton Hall should have some nice, crackly skin...they are cooking on BQ Grills. It's the real deal.

[Gore]

Thanks for the review! Great pics and great descriptions.

[WhitesideJC]

Love that place, especially the sides - next time consider the Green Beans. They let them cook underneath the hogs, so the wonderful fattiness drips right on top.