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AMBASSADORS

Yeti Ambassador

Elliott
Moss

Asheville
,
North Carolina
BBQ
Elliott Moss
Elliott Moss is a true son of BBQ, hailing from Florence, South Carolina, where mom and pop ‘cue joints reign supreme. After growing up deeply rooted in BBQ religion, Moss moved to Asheville in 2007 to fast track his culinary career. And it worked. In just a handful of years, he was up for his first James Beard nomination for ‘Best Chef Southeast”. In 2015, Moss went on to co-own Buxton Hall – a bright idea for an Eastern-Carolina style concept focusing on whole hog and all-wood smoked barbecue. This was a long-held dream for Moss, and he finally got to swing open the doors. Today, Moss can be spotted in the roller rink’s open kitchen or out back by the fire smoking pigs late into the night. But when he’s not tending to the fire, here’s a quick look at what’s runnin’ through his mind.

Q:

What goes through your head when you first wake up in the morning before you show up to Buxton Hall?

A:

How’s the restaurant?…well I haven’t gotten a phone call so it must not be on fire.

Q:

Who are your heroes? Who do you look up to?

A:

Elvis Presley, David Bowie, and Randy Savage. They all inspired me to be a little different.

Q:

What haven’t you accomplished that you aspire to do in your lifetime?

A:

See more of the world. I had the opportunity to travel out of the country for the first time in 2019, and then I got the travel bug. The world is a small place, life is short, I want to see it all.

Q:

If you could do anything better what would it be?

A:

Be a better teacher.

Q:

Tell us a favorite story from a day out cooking BBQ?

A:

Cooking BBQ in Australia on the surf coast, and seeing the sunrise/sunset during the process. Also, body surfing with the Anglesea Surf Life Saving Club retirees.

Q:

How do you up your game year after year?

A:

I travel as much as I can and meet as many new people as possible. I also try to sync up these trips with my BBQ peers so I’m learning all the time.

Q:

What part of you, or what you do, reflects a spirit of restlessness?

A:

I’ve never been able to sit still, ever. I have a wandering spirit. Somehow BBQ lets me hit the road as much as possible and I’m grateful for that.

Q:

What sound or noise do you love?

A:

The wood crackling when it’s on fire. And after about nine hours into the cook when the hog is dripping on the coals — the hiss from that.

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