Chef and pitmaster Elliott Moss rewrote the North Carolina barbecue map when he introduced whole hog, pit-cooked pork in Western North Carolina. The James Beard Foundation - nominated chef doesn't stop with tender, juicy pork. His fried chicken sandwich has captured the hearts of critics; side dishes push beyond the usual baked beans to include green beans cooked under the hog and rice-based chicken bog. Don’t miss the banana pudding pie!

Hungry Mans Guide

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