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12 Bones Smokehouse : a mountain BBQ cookbook / Bryan King, Angela King, Shane Heavner, Mackensy Lunsford.

By: King, Bryan, 1974-.
Contributor(s): King, Angela, 1977- | Heavner, Shane | Lunsford, Mackensy.
Material type: materialTypeLabelBookPublisher: Minneapolis, Minnesota : Voyageur Press, 2015Description: 224 pages : illustrations ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780760347263 (paperback); 0760347263 (paperback).Other title: Twelve Bones Smokehouse.Subject(s): 12 Bones Smokehouse | Barbecuing | Side dishes (Cooking)Genre/Form: Cookbooks.DDC classification: 641.5/784 Summary: "For lovers of the 12 Bones restaurant - including President Obama - 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 the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become 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. 12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palatea blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro. Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore."--Wheelers.
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Enhanced descriptions from Syndetics:

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.

Includes index.

"For lovers of the 12 Bones restaurant - including President Obama - 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 the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become 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. 12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palatea blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro. Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore."--Wheelers.

11 74 135 164

Table of contents provided by Syndetics

  • Foreword (p. 7)
  • Introduction (p. 8)
  • I The Essentials (p. 10)
  • Tools of the Trade (p. 12)
  • Smoking Your Meat (p. 13)
  • Cooking over Gas (p. 14)
  • Cooking over Charcoal (p. 15)
  • The Word on Wood (p. 18)
  • Brine: What, Why, and How (p. 19)
  • II Beef and Pork (p. 22)
  • A Word on Rubs (p. 24)
  • Garlic Rib Rub (p. 26)
  • 12 Bones Chicken Rub (p. 26)
  • Seasoning Salt (p. 26)
  • 12 Bones Butt Rub (p. 27)
  • Salt-and-Pepper "Nekkid" Baby Back Ribs (p. 28)
  • Brown Sugar Baby Back Ribs (p. 31)
  • Smokin' Hot Pork Butt (p. 34)
  • Oven-Roasted Pulled Pork Butt (p. 37)
  • 12 Bones Smoked Beef Brisket (p. 38)
  • 12 Bones Brown Sugar Bacon (p. 41)
  • Smokehouse Bratwurst (p. 44)
  • Hogzilla (p. 46)
  • 12 Bones House Sausage (p. 47)
  • Cabbage Sausage Rolls (p. 48)
  • 12 Bones Andouille (p. 51)
  • Jamaican Jerk Grilled Pork Loin (p. 52)
  • Jamaican Jerk Seasoning (p. 53)
  • Beer-Braised Pork Cheeks (p. 54)
  • 12 Bones Roasted Garlic (p. 55)
  • Flat Iron Pastrami (p. 56)
  • 12 Bones Pastrami Brine (p. 57)
  • Livermush (p. 58)
  • 12 Bones Pork Stock (p. 59)
  • Coconut Milk-Braised Bison Short Ribs (p. 62)
  • Slow-Smoked Pork Shanks (p. 64)
  • 12 Bones Chili-Ginger "Q" Sauce (p. 66)
  • Ancho Paste (p. 66)
  • 12 Bones Corned Beef Brisket (p. 67)
  • Corned Beef Brine (p. 68)
  • Corned Beef Smoked Fatty (p. 69)
  • Root Beer Oven-Roasted Baby Back Ribs (p. 72)
  • Smokehouse Meatloaf (p. 73)
  • Barbecue Scotch Eggs (p. 74)
  • III Poultry and Seafood (p. 76)
  • 12 Bones Whole-Smoked Chicken (p. 78)
  • 12 Bones Smoky Chicken Wings (p. 80)
  • Spicy Thai Chicken Wing Sauce (p. 81)
  • Smoked Shrimp (p. 82)
  • Smoky Spiced Shrimp and Grits (p. 82)
  • Smoked Shrimp Cakes (p. 85)
  • Smoked Whole Turkey (p. 86)
  • Turkey Brine (p. 86)
  • Turkey Rub (p. 87)
  • Smoked Turkey Breast (p. 89)
  • 12 Bones Turkey Sandwich (p. 90)
  • Sun-dried Tomato Pesto Mayo (p. 91)
  • Cranberry Barbecue Sauce (p. 92)
  • Smoky Turkey Gravy (p. 95)
  • Chicken Kimchi Meatballs (p. 96)
  • Smoked Chicken Shepherd's Pie (p. 98)
  • IV Big, Bad Barbecue Sauces (p. 100)
  • 12 Bones Tomato "O" Sauce (p. 102)
  • 12 Bones Mop Sauce (p. 105)
  • Jamaican Jerk Barbecue Sauce (p. 106)
  • Ancho-Ginger Barbecue Sauce (p. 107)
  • BBQ Thousand Island (p. 107)
  • Blueberry-Chipotle Barbecue Sauce (p. 109)
  • 12 Bones Spicy Vinegar "Q" Sauce (p. 110)
  • Smoked Apple Barbecue Sauce (p. 111)
  • Memphis Barbecue Sauce (p. 113)
  • Smoked Garlic Barbecue Sauce (p. 113)
  • Horseradish Barbecue Sauce (p. 114)
  • Tangy Mustard Barbecue Sauce (p. 115)
  • Cheerwine Barbecue Sauce (p. 117)
  • Jalapeño "Q" Sauce (p. 118)
  • Jalapeño Vinegar (p. 118)
  • Pineapple-Habanero BBQ Sauce (p. 120)
  • Honey-Cherry Chipotle Barbecue Sauce (p. 122)
  • Pumpkin Barbecue Sauce (p. 122)
  • Cranberry Jalapeño "Q" (p. 123)
  • V Veggies, Salads, and Pickles (p. 124)
  • Sweet Vinegar Coleslaw (p. 126)
  • Pineapple-Habanero Red Slaw (p. 127)
  • Cucumber Salad (p. 128)
  • 12 Bones Wedge Salad (p. 130)
  • Spicy Ranch Dressing (p. 131)
  • Red Cabbage Sauerkraut (p. 132)
  • Simple Green Salad with Roasted Tomato Vinaigrette (p. 133)
  • Collard Greens (p. 134)
  • Black Bean Salad (p. 137)
  • 12 Bones Succotash (p. 138)
  • Buttered Green Beans (p. 139)
  • Smoky Tomato Basil Soup (p. 140)
  • Crockpot Pinto Beans (p. 143)
  • Portobello Mushrooms (p. 144)
  • Fried Green Tomatoes (p. 148)
  • Pickled Green Tomatoes (p. 151)
  • Pickled Okra (p. 152)
  • Pickled Okra Salad (p. 152)
  • Grandpa Buck's Pickled Red Beets (p. 155)
  • Aunt Violet's Mustard Pickles (p. 156)
  • Pickled Cantaloupe (p. 157)
  • Watermelon Rind Pickles (p. 158)
  • Pickled Peaches (p. 160)
  • Baechu (Napa Cabbage) Kimchi (p. 162)
  • Kkakdugi (Radish) Kimchi (p. 163)
  • VI Rib-Stickin' Sides (p. 164)
  • Honey Cornbread (p. 166)
  • Cornbread Stuffing (p. 167)
  • Cheddar-Jalapeño Skillet Cornbread (p. 169)
  • Damn Good Corn Pudding (p. 170)
  • Jalapeño Cheese Grits (p. 173)
  • Black-eyed Peas with Jalapeños (p. 175)
  • Smoky Baked Beans (p. 176)
  • Mushroom and Sausage Casserole (p. 179)
  • Macaroni and Cheese (p. 180)
  • Warm German Potato Salad (p. 181)
  • Smoked Potato Salad (p. 182)
  • White Cheddar Spuds (p. 183)
  • Smoked Gouda Drop Biscuits (p. 184)
  • Mashed Sweet Potatoes (p. 187)
  • Brunswick Stew (p. 188)
  • VII Southern Treats and Homemade Sweets (p. 190)
  • Pecan Pie (p. 192)
  • Key Lime Pie (p. 194)
  • Chocolate Chip Cookies (p. 196)
  • Ginger Stout Snaps (p. 199)
  • Candied Ginger (p. 201)
  • Blueberry Oatmeal Cookies (p. 202)
  • Granny's Apple Crisp (p. 204)
  • Peanut Butter Pretzel Bars (p. 206)
  • Peanut Butter-Banana Upside Down Cake (p. 209)
  • Apple Brandy Buckle (p. 210)
  • Tres Leches Strawberry Shortcake (p. 213)
  • Pie Dough (p. 215)
  • Rhubarb Preserves (p. 217)
  • Rhubarb and Strawberry Turnovers (p. 218)
  • Chocolate Whiskey Cake with Coffee Bean Ganache (p. 220)
  • Index (p. 222)