The Post and Courier celebrates Elliott’s feature in Southern Living.
Chef and pitmaster Elliott Moss has been recognized by Southern Living magazine as one of the top five people shaping the future of Southern barbecue — a list the magazine calls its "Next Barbecue Legends."
The honor, announced last week, follows Southern Living's recognition of Elliott's BBQ Lounge last year as one of the 50 best barbecue restaurants in the Southeast.
A Florence native, Moss returned to his hometown to open Elliott's BBQ Lounge inside Seminar Brewing alongside partners Tim Norwood and Cooper Thomas. The restaurant specializes in Pee Dee–style whole hog barbecue, with pasture-raised hogs smoked over pecan wood on a custom-built cinderblock pit and finished with the region's traditional vinegar pepper sauce. Moss, a two-time James Beard Award nominee for his earlier work at The Admiral in Asheville and Buxton Hall BBQ, has built a national reputation while staying rooted in the cooking traditions he grew up with in the Pee Dee.
“Florence needs to be recognized as a barbecue capital of the South. It’s got its own style.”
Elliott's BBQ Lounge is located at 551 W. Lucas Street in Florence, inside Seminar Brewing. The full menu includes whole hog plates and sandwiches, ribs, pit-smoked salmon, a fried chicken sandwich, traditional sides, and a full bar.
Read the full feature at postandcourier.com.
