12 Bones Smokehouse

An Updated Edition with More Barbecue Recipes from Asheville, NC

12 Bones Smokehouse
$25.00 / £16.99
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Format: Hardback, 240 Pages
ISBN: 9780760362693
Publisher: Voyageur Press
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Description

Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. 

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 more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. 

In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including:

  • 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness;
  • more sides than you could possibly finish
  • pies, cookies, and even a cake or two to satisfy any sweet tooth
  • and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces!
Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.

The author

Bryan King is co-owner of 12 Bones Smokehouse with his wife Angela, and 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.

Reader reviews

Specs

Format: Hardback, 240 Pages
ISBN: 9780760362693
Illustrations: 100 color photos
Size: 8 in x 10 in / 203.2 mm x 254 mm
Edition: Second Edition, New Edition, New Cover, New Recipes, and Updated
Published:

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