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For lovers of the 12 Bones restaurant as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's.
When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100-percent true to any single region. Yet a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. (In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville.)
The 12 Bones Smokehouse book is true to the spirit of the place. Everything is made from scratch--and cornbread is not optional. Inside you'll find all the classics: from the famous ribs to smoky pork, turkey, and chicken. And just like the restaurant, the bookis uniquely vegetarian-friendly by barbecue standards. From tangy Pickled Okra Salad to savory Jalapeno Cheese Grits, everyone will find something to love. Addictive desserts and flavor-packed rubs and sauces--including the famous Blueberry-Chipotle Barbecue Sauce--are all here, too. So if you can't make it to 12 Bones this week, now you have the next best thing.
- Sales Rank: #67847 in Books
- Published on: 2015-04-01
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x .88" w x 8.30" l, .0 pounds
- Binding: Hardcover
- 224 pages
About the Author
Bryan King and Angela King are the co-owners of 12 Bones Smokehouse, where Shane Heavner is the head chef. Over the past decade, 12 Bones has quickly grown into an Asheville institution known best for its rule-breaking take on barbecue classics, such as their Blueberry Chipotle Baby Back Ribs. The restaurant has been featured in a variety of national media, from magazines like Southern Living and Garden & Gun to television networks like ABC, NBC, and the Travel Channel.Mackensy Lunsford is a food writer, journalist, and a former chef and restaurant owner. She has covered southern restaurants for a variety of independently-owned media and more recently for Gannett newspapers. She has won numerous journalism awards from The North Carolina Press Association and is a first place national award winner for food writing from the Association of Alternative Newsweeklies. Lunsford also writes and develops recipes for The Coca-Cola Company.
Most helpful customer reviews
10 of 10 people found the following review helpful.
Don't be fooled by the cover.
By Tuna Bones
The restaurant is very good, the cookbook is way off. Many recipes are very poorly worked out and or mismesured to the point where it is way off. If you purchase this book you must take common sense into consideration when attempting any of the recipes. If it seems like a lot for that ingredient or disproportionate easy way into it. The recipes and test kitchen work done here are wholly unreliable. I only gave it two stars because the book looks good and the restaurant is good.
7 of 8 people found the following review helpful.
Love this book
By Lucy Kelly
Wow! What a great cook book. The recipes are easy to understand and follow. We especially like the rubs and sauces. Our first Pork Butt was great...restaurant quality...at home. Looking forward to trying the Pork Shanks and Smoked Shrimp. This is a must have for anyone wanting great BBQ.
8 of 10 people found the following review helpful.
You can now make all your 12 Bones favorites at home!
By J.P.
If you love BBQ you need this cookbook. 12 Bones is hands down the best BBQ joint in Asheville, NC and one of the best I've been to in the country. Whether you have been to the restaurant or not this book is filled with great dishes that cover many fields of BBQ. They really put it all out there, almost everything they make at their restaurant is in this book, now you can make your favorite 12 Bones meats and sides at home. I'll definitely be breaking this book out anytime I'm missing that great NC BBQ.
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