Press

Stretch sore legs on the outdoor deck at Home Team BBQ, located inside the Inn at Aspen at the base of Buttermilk. Here in carbo-reload heaven, start by sipping a well-earned, frosty Game Changer (rum, orange and pineapple juices, coconut cream), then dig into spice-rubbed chicken wings, which won the inaugural Great Chicken Wing Throwdown last March.

The image of a 1960s-era American family grilling together doesn’t involve wood chips. All they needed were hot dogs and hamburgers, some lighter fluid, charcoal and a traditional kettle-style grill. But as our cultural interest in cooking like the pros has increased—even when it comes to grilling and smoking—so have the choices on the grilling aisle. These days, it doesn’t have to be as simple as grabbing a bag of charcoal on your way home. If you’re interested in taking your outdoor cooking to another level, you have a host of options for your grill or smoker—pellets, chunks, hardwood lump charcoal and wood chips.

Buttermilk’s newest restaurant celebrates South Carolina-style “chef-driven barbecue”.  “I was looking for something else, something different,” says Chris Lanter of his evolution from creating the classical French dishes that elevated his beloved Aspen restaurant Cache Cache to celestial status, to toiling over smokers and fire boxes as executive chef/partner at Buttermilk’s Home Team BBQ.