• 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
• In this new edition – dozens of new recipes, including our best rib rubs and seasonal sauces!
Spark the smoker and light up the grill; its time to make the most flavourful meals you’ve ever had.
From the Publisher
12 Bones Smokehouse: An Updated Edition with More Barbecue Recipes from Asheville, NC 2nd Edition
There wasn’t much to look at in the River Arts District when 12 Bones first opened, though the artists were already there. But people soon came in greater numbers, with development not far behind. Yet when our building, the original home of 12 Bones, had to be torn down in the name of progress, we knew we’d be fine. Our business was built with a scrappy, blue-collar spirit. Throw a wrench in the works and we’ll just use it to build a new opportunity.
1: The Essentials
With some of the recipes in this book—most of the meat-based recipes, in fact—nailing the cooking method is as important as buying the proper ingredients. While you don’t need major grill know-how, if you want to make some of the ribs, briskets, and other barbecue basics, you’ll want to brush up on the tips and techniques in this chapter. You’ll also learn a little bit about what kind of tools you’ll need to execute the recipes ahead.
2: Beef and Pork
Though we do sauces and sides with panache, we’d be nothing without beef and pork. Our brisket would make a Texan barbecue master blush, but we suspect that it’s the pork we make that keeps everyone coming back.
3: Poultry and Seafood
Man cannot survive on pork alone. Or so we’ve heard. Still, we find plenty of room on our menu for the folks who don’t do beef or pork, or who simply want a break from it. Poultry has plenty to recommend it anyway. What’s better than the crispy exterior of a chicken thigh, laced with smoke and perfectly bronzed? In fact, many of our regulars swear by the chicken.
4: Big, Bad Barbecue Sauces
At 12 Bones, we’re not the type of restaurant that sticks stubbornly to North Carolina barbecue. We showcase the best of the South, including tastes of Tennessee and South Carolina. We love our sweet tomato sauces, just like they do in Kansas City. We honor South Carolina with our Tangy Mustard Barbecue Sauce. And the Jalapeño “Q” Sauce reaches the level of heat Texans seem to love.
5: Veggies, Salads, and Pickles
As much as folks like to think that the South is all about the meat, we like to remind them that isn’t the case. Sure, we’re renowned for our fried chicken and pulled pork down below the Mason-Dixon. And we can cure a ham like nobody’s business. But traditional Southern tables were just as much about the vegetables, especially when produce was abundant and there wasn’t much more than roots in the cellar.
6: Rib-Stickin’ Sides
People may initially come to 12 Bones for our ribs or our pulled pork. But what keeps them coming back again and again are the sides. People swear by the Damn Good Corn Pudding, and they’re crazy about our Jalapeño Cheese Grits— and we can’t say we blame them. We’ve honed our recipes through years of minor adjustments until they’re just perfect.
7: Southern Treats and Homemade Sweets
At 12 Bones, we’ve got your number on the sweet front. It may have all started with the humble chocolate chip cookie and a borrowed pecan pie recipe, but over the years we’ve slowly added to our dessert repertoire—ask any of our regulars. Those in the know like to ask what Chef Shane has up his sleeve. Sometimes it’s simple stuff, like Granny’s Apple Crisp.