Bonus Episode: Taking Cues from a Pitmaster
Bonus Episode: Taking Cues from a Pitmaster  
Podcast: Savor
Published On: Sat Oct 20 2018
Description: 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. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.