Asheville, North Carolina, isn’t hash country, but chef Elliott Moss wants to change that.
“I’ll just keep making it until people love it,” says the Florence, South Carolina native.
That traditional pork-and-mustard-sauce gravy is only one of the hometown favorites on the menu at the recently opened Buxton Hall Barbecue, where he also serves whole hog barbecue, the chicken-and-sausage pilau known as chicken bog, and classic catfish stew.
“R.T. Moss was my grandfather, and he had a catfish pond in his backyard,” Moss says. “We caught fish and he cleaned them. Sometimes he fried them, but mostly it was stew.” And when the chef wasn’t slurping catfish stew at the dinner table, he was dishing it up at the barbecue buffets where it still sits on steam tables next to long-cooked green beans and candied sweet potatoes. Today he makes it a lot like his grandfather did, with canned tomatoes and plenty of hot sauce. Serve it over rice, with crackers, and lemon wedges on the side.