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12 Bones Smokehouse: A Mountain BBQ Cookbook |
At the point when 12 Bones Smokehouse opened in Asheville, North Carolina, many questioned that it would succeed. From a squat structure in a flood plain, the proprietors were presenting innovative grill that wasn't 100-percent consistent with any single area. However after 10 years, 12 Bones is a neighborhood organization that matches the Biltmore Estate in ubiquity. (Truth be told, it's 12 Bones alone that has been on President Obama's schedule every one of the multiple times he's gone through Asheville.)
The 12 Bones Smokehouse book is consistent with the soul of the spot. Everything is produced using scratch- - and cornbread isn't discretionary. Inside you'll discover all the works of art: from the celebrated ribs to smoky pork, turkey, and chicken. Furthermore, much the same as the café, the bookis interestingly veggie lover amicable by grill principles. From tart Pickled Okra Salad to exquisite Jalapeno Cheese Grits, everybody will discover something to adore. Addictive sweets and flavor-pressed rubs and sauces- - including the well known Blueberry-Chipotle Barbecue Sauce- - are for the most part here, as well. So on the off chance that you can't make it to 12 Bones this week, presently you have the following best thing.
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.
Angela King is the co-owner of Asheville, North Carolina's 12 Bones Smokehouse with her husband, David. 12 Bones has spent the last decade growing into a local institution by breaking the rules of barbecue. 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.
Shane Heavner is the head chef of 12 Bones Smokehouse. Of the eatery, Bon Appétit wrote, "Everything here is amazing, from the ribs to the corn pudding, but the BLT is ridiculous: house-cured brown-sugar bacon, fried green tomatoes, and pesto mayonnaise on thick slices of wheat bread." Southern Living said, "Blueberry-chipotle ribs—blasphemy or bliss? It's hard to imagine the traditional Southern favorite tweaked to such fruity/spicy terms, yet the taste is terrific."
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.
This wonderful cookbook inspired fond memories of my mother and grandparents huge kitchen garden. Fresh vegetables with hot cornbread cooked in a cast iron pan make me long for a cornbread cake with hot butter. The recipes included are straight from the heart of a southern cook. Cooked with love fromscratch. Their barbecue sauces are so good you will do a little whooping dance every time you make it. You won't find any fast food meals at 12 Bones. That is why people who grew up here head in the direction of the stock yard and the River Arts District when we want something like collard greens, pinto beans, fried green tomatoes or ribs or barbecue. If you are close by, do drop in for a mouth watering meal. If you want to discover a chef's secret door to heaven, then grab a copy of 12 Bones COOKBOOK. After following some of these delicious recipes your friends will be impressed. Your family and your tummy will thank you for it (as will Bryan, Angela, and Chef Shane. :)-Scot Brian
While visiting Asheville recently we stopped by 12 Bones and enjoyed a long, slow lunch... OMG, great food, not a bad item on the menu. When I found that they had a cookbook I had to buy it. The book starts out with a great primer on prepping your pantry and making their basic BBQ sauces and rubs. The instruction given on slow and low meat smoking reset my old smoking technique and I'm not looking back. My BBQ weapon of choice is a Green Egg and the low and slow approach compliments its smoking capabilities. Read their choice of woods for specific meats, spot on. And it's not just the meat smoking recipes that are a hit, spend some time in section VI: Rib-Sticking Sides. The Black-Eyed Peas with Jalapenos and Smoked Potato Salad are to die for. In section V, The Fried Green Tomato and Collard Green recipes are hits. Well written and understandable for even the weekend BBQ Chef.-Gee-oh
Given as a gift--but recipient was thrilled! Have eaten at the 'restaurant' several times and raved to friends and family that it was a 'must' on a destination: Asheville trip. Glad that they are finally sharing recipe info. The ribs (especially Blueberry Chipotle) are excellent, but even the unique seasonings of the sides--collards and smoked potato salad picqued our curiousity. A great read for the amateur smoker and average foodie.-L.Owens
Download Ebook 12 Bones Smokehouse: A Mountain BBQ Cookbook | 28 Mb | Pages 224 | EPUB | 2015
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