Disclosure / Disclaimer: I received this ebook free of charge,from Quarto Publishing, via Netgalley, , for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
Synopsis:
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.
Review:
Having eaten at 12 Bones in Asheville, I knew I HAD to check out this cookbook! the book is ALL about the North Carolina style of BBQ, which is about infusing the meat with flavor, via rubs, versus sauces which you may be more familiar with. Not that sauces are forgotten, but they are an extra layer, not the sole one here! But having said that, their Blueberry BBQ Sauce is the primary reason for you to get this book- it is hands down to DIE for. By this time of the year, we're all blueberried out from the summer bounty, but making that sauce? OH YEAH, we can carry blueberries on through fall BBQ season! We're planning on using the Smoked Turkey recipe for Thanksgiving this year, and I can't wait to taste it! You may find yourself wanting to try ALL the recipes in this book, as they are SO yummy! AND it makes a great gift for this upcoming holiday season to all your bbq and tailgating fanatics!
Review:
Having eaten at 12 Bones in Asheville, I knew I HAD to check out this cookbook! the book is ALL about the North Carolina style of BBQ, which is about infusing the meat with flavor, via rubs, versus sauces which you may be more familiar with. Not that sauces are forgotten, but they are an extra layer, not the sole one here! But having said that, their Blueberry BBQ Sauce is the primary reason for you to get this book- it is hands down to DIE for. By this time of the year, we're all blueberried out from the summer bounty, but making that sauce? OH YEAH, we can carry blueberries on through fall BBQ season! We're planning on using the Smoked Turkey recipe for Thanksgiving this year, and I can't wait to taste it! You may find yourself wanting to try ALL the recipes in this book, as they are SO yummy! AND it makes a great gift for this upcoming holiday season to all your bbq and tailgating fanatics!
About the Authors:
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.
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