Set in a former 1920s ice skating rink on Asheville’s South Slope is the much-anticipated Buxton Hall BBQ. Chef Elliott Moss, formerly of The Admiral in West Asheville, and Meherwan Irani, of Chai Pani in downtown, teamed up to create a 12-hour smoked whole hog barbecue basted in a simple vinegar and chili sauce. The setting allows diners to nosh on fall-apart barbecue and locally sourced sides while watching the chefs at work in the kitchen pit.