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12 Bones Smokehouse: A Mountain BBQ Cookbook

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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 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.


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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 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.

30 review for 12 Bones Smokehouse: A Mountain BBQ Cookbook

  1. 4 out of 5

    patrick Lorelli

    Everything about this cook book is excellent. The author begins with explaining slow cooking, smoking. He goes over the difference between gas, charcoal, the meat itself, and then the different types of wood if you chose to any. Example they use cherry and oak because Hickory and mesquite are a more aggressive wood, (leave a stronger flavor unless that is what you prefer). They also use Alder wood for poultry, and fish. What is really good about this book is all of the recipes for brines, rubs, Everything about this cook book is excellent. The author begins with explaining slow cooking, smoking. He goes over the difference between gas, charcoal, the meat itself, and then the different types of wood if you chose to any. Example they use cherry and oak because Hickory and mesquite are a more aggressive wood, (leave a stronger flavor unless that is what you prefer). They also use Alder wood for poultry, and fish. What is really good about this book is all of the recipes for brines, rubs, and the different sauces. Especially rubs most places and people do not give up what they put in theirs, here you get all of that in this book. Along with pickling recipes, how to make pastrami from the brine and forward, corned beef. They smoke everything from chicken, fish, to whole turkeys all in the book. Also a very good section on making sides, and then ends with desserts, with a chocolate whiskey cake with coffee bean that looks very good and one that I will make for sure. A very good book to add to anyone’s collection. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com

  2. 4 out of 5

    =^.^= Janet

    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher --- Enjoy all the sought-after recipes from 12 Bones Smokehouse in 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 floodplain, the owners were serving up cre I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher --- Enjoy all the sought-after recipes from 12 Bones Smokehouse in 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 floodplain, the owners were serving up creative barbecue that wasn't 100% 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 favourites 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. Yummy. Just yummy. I mean wow --- this book practically got dripped on with saliva as it made me so darn hungry. I am hundreds of miles from anyone who knows how to smoke properly and this book gave me the confidence to use my green egg and get to work. These sauces are amazing, too: I cannot wait to whip some of those up and can/preserve them – it’s so much easier to make a huge batch and do it that way IMHO. A fabulous book for any cookbook and smoker lover who thinks that $25 USD ($33CAD) is a good deal for a 120-page book … I wish there was a LOT more as that is, IMHO, a lot of money for a small booklet!

  3. 5 out of 5

    Kristine

    12 Bones Smokehouse by the Kings, Heavner & Lunsford is a free NetGalley ebook that I read in early October. This BBQ by way of North Carolina cookbook offers just about everything (in order of appearance): beef, pork, chicken, seafood, sauces, veg/salad/pickles, side dishes, and desserts. There's a fun, eclectic bent to their recipes and the 12 Bones’ interior with the book depicted in a mix of a parchment and slate, recipes often serving 4-8 and having recipes-within-recipes (like the Mop sauce 12 Bones Smokehouse by the Kings, Heavner & Lunsford is a free NetGalley ebook that I read in early October. This BBQ by way of North Carolina cookbook offers just about everything (in order of appearance): beef, pork, chicken, seafood, sauces, veg/salad/pickles, side dishes, and desserts. There's a fun, eclectic bent to their recipes and the 12 Bones’ interior with the book depicted in a mix of a parchment and slate, recipes often serving 4-8 and having recipes-within-recipes (like the Mop sauce, brine, or chicken rub seasoning), and an added focus of ‘spotlight’ recipes and people. My favorites include the smoked sirloin, barbecue Scotch eggs, barbecue thousand-island dressing/sauce, collard greens, honey cornbread (with sage - utter genius), smoked Gouda drop biscuits, Key lime pie, and tres leches strawberry shortcake.

  4. 5 out of 5

    Jeanne Grace

    I received an Advanced Reader Copy from Voyageur Press for my unbiased opinion of the book. OMG! I love this book. It had me at BBQ. I made the Sugar Bacon Brittle, Whiskey Cake with Coffee Bean Ganache, and Penny Cup Coffee Rub. All of it was out of this world!!! I can't wait to BBQ, bake, cook and love on these recipes. This will make a great Christmas gift for the beginner or expert. I wish I was able to eat the pictures! I received an Advanced Reader Copy from Voyageur Press for my unbiased opinion of the book. OMG! I love this book. It had me at BBQ. I made the Sugar Bacon Brittle, Whiskey Cake with Coffee Bean Ganache, and Penny Cup Coffee Rub. All of it was out of this world!!! I can't wait to BBQ, bake, cook and love on these recipes. This will make a great Christmas gift for the beginner or expert. I wish I was able to eat the pictures!

  5. 5 out of 5

    Rebecca

    I haven't cooked anything from it yet, but it is wonderful food porn and I can't wait to try some of the recipes, which seem straight forward and well written. I haven't cooked anything from it yet, but it is wonderful food porn and I can't wait to try some of the recipes, which seem straight forward and well written.

  6. 4 out of 5

    Annie

    Originally published on my blog: Nonstop Reader. 12 Bones Smokehouse: A Mountain BBQ Cookbook is a reformat/re-release of a 2015 cookbook and manual featuring recipes from 12 Bones Smokehouse in Asheville, NC. Due out 9th Oct, 2018, from Quarto Press - Voyager, this 2nd edition is 224 pages and available in hardcover format. (The 1st edition is available in hardcover, paperback and ebook formats). There has, happily, been a resurgence in the pride and culinary legitimacy of regional foods. Thi Originally published on my blog: Nonstop Reader. 12 Bones Smokehouse: A Mountain BBQ Cookbook is a reformat/re-release of a 2015 cookbook and manual featuring recipes from 12 Bones Smokehouse in Asheville, NC. Due out 9th Oct, 2018, from Quarto Press - Voyager, this 2nd edition is 224 pages and available in hardcover format. (The 1st edition is available in hardcover, paperback and ebook formats). There has, happily, been a resurgence in the pride and culinary legitimacy of regional foods. This book is all about history and roots. I grew up in Appalachia and many of these foods speak to my childhood and extended family gatherings. They take the tried and true old fashioned southern recipes and run with them. There are spice and flavor combinations my grandmother would not have tried (blueberry!?) but which nevertheless do work. The book starts off with an introduction covering tools, a little bit of history, and moves into general cooking methods, searing, brining and a remarkably unpretentious discussion of wood vs. gas. The next sections (the 'meat' of the book *har har*) cover meats with beef + pork together and seafood + chicken. These 2 chapters include a stunning array of rubs, preparations, treatments and good advice. Supporting and filling out the meats selections is a gorgeous array of BBQ sauces. There are, of course, the required standards ('jerk' sauce, Memphis sauce, honey-chipotle) side by side with really eye popping originals (honey-cherry, blueberry-chipotle, penny cup coffee rub). This is a full dinner cookbook and the remaining sections provide a snazzy array of sides and complementary dishes. Veggies, salads and pickles get their own chapter, followed by a chapter on sides (cornbread! <3). The final chapter includes a lot of homemade southern delights. Pecan pie and key lime pie get pride of place, but there are also some innovative desserts which complement the BBQ star attractions. The book has a really specific and useful table of contents along with a good index at the end. Though the book is slanted toward the North American cook, I've been living in Norway for years and had no trouble gathering the ingredients for the recipes I tried. The photography is good with well presented appealingly styled food which is appetizing and completely unpretentious. Five stars. Really well done. I did not do a side by side comparison with the 1st edition, so I can't speak to which of the recipes are original to this version. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  7. 4 out of 5

    Vnunez-Ms_luv2read

    Very nice cookbook. The recipes are outstanding and I will be looking to visit the restaurant when I go to North Carolina. This is now on my bucket list. The recipes are very straight forward and very easy to follow. My mouth was watering as I read this book!!! Thanks to NetGalley, the author and the publisher for the ARC of this book. Although I received the book in this manner, it did not affect my opinion of this book nor my review.

  8. 5 out of 5

    Craig

    I wasn't sure I was going to like this book but it had a little of everything in it and I found it to be worth reading and bogarting some of the recipes too. If I were to get it for Christmas I wouldn't use it for lighting my smoker...If anyone from my family reads this...Bueller...Bueller???? I wasn't sure I was going to like this book but it had a little of everything in it and I found it to be worth reading and bogarting some of the recipes too. If I were to get it for Christmas I wouldn't use it for lighting my smoker...If anyone from my family reads this...Bueller...Bueller????

  9. 4 out of 5

    Cindy

    A good number of recipes to try. I found a great many recipes I bookmarked to try (more than I usually do). Now I need to wait for the rainy season to end so I can go for long smokes.

  10. 5 out of 5

    Alison

    Beautiful photos. Yummy recipes. What more do you want? Other than unlimited access to all ingredients and a well stocked kitchen? Nothing!

  11. 5 out of 5

    Beth

    If you are a fan of BBQ then this is the book for you. This book is about North Carolina bbq. Those of you that study bbq know what that means. This cookbook breaks it down for the home bbqer. There's sections on tools, the wood, brine, and rubs. They have you covered. They show the differences of gas and charcoal smoking. There are several recipes I can't wait to try starting with the Hogzilla. This sandwich looks so good! It also introduced me to a new part of the pig to be cooked, pork cheeks If you are a fan of BBQ then this is the book for you. This book is about North Carolina bbq. Those of you that study bbq know what that means. This cookbook breaks it down for the home bbqer. There's sections on tools, the wood, brine, and rubs. They have you covered. They show the differences of gas and charcoal smoking. There are several recipes I can't wait to try starting with the Hogzilla. This sandwich looks so good! It also introduced me to a new part of the pig to be cooked, pork cheeks. It guess they truly do use all parts of the pig. The sauce section has some really creative sauces using blueberries, pumpkins or cranberries. It includes sides and desserts to go along with the tasty looking meats. I can't wait to fire up the gril.

  12. 4 out of 5

    Israel

  13. 4 out of 5

    Elaine M. Young

  14. 4 out of 5

    Sue Snobeck

  15. 4 out of 5

    Alejandro Arellano

  16. 5 out of 5

    Kate Hargrove

  17. 5 out of 5

    chad jajczyk

  18. 4 out of 5

    Cecilia Dunbar Hernandez

  19. 4 out of 5

    D

  20. 5 out of 5

    Julie

  21. 5 out of 5

    Lauren Ersner

  22. 4 out of 5

    Derek Schauland

  23. 4 out of 5

    Leanetta Scott

    I love, love, love this book here. Im a southern country girl and we love to cookout on the grill. It be the best. This recipe book. cookbook is the bomb. I love the various things and ways that even I nor my family has ever tried. I can't wait to cook some of these delightful delicious recipes. I love, love, love this book here. Im a southern country girl and we love to cookout on the grill. It be the best. This recipe book. cookbook is the bomb. I love the various things and ways that even I nor my family has ever tried. I can't wait to cook some of these delightful delicious recipes.

  24. 5 out of 5

    Angelita Brock

  25. 5 out of 5

    Denice Langley

    Most people think smoked meat cannot be made at home. They think you have to go to a fancy restaurant for quality. I have to admit, when I first decided to buy a home smoker, the process seemed daunting. I've been cooking for many decades and had never tried actually smoking anything other than fish. After reading several books on smoking meats, I decided this one was the best one to try. My family and friends are very glad I decided to try the recipes and suggestions in this cookbook. The recip Most people think smoked meat cannot be made at home. They think you have to go to a fancy restaurant for quality. I have to admit, when I first decided to buy a home smoker, the process seemed daunting. I've been cooking for many decades and had never tried actually smoking anything other than fish. After reading several books on smoking meats, I decided this one was the best one to try. My family and friends are very glad I decided to try the recipes and suggestions in this cookbook. The recipes themselves are very clear and easy to follow using ingredients most cooks have in their pantries. They are not just for meat, you can find something that will please everyone. Not only have my cooking skills increased but at least two lucky people are getting this book for Christmas!

  26. 4 out of 5

    Bruce A. Stewart

  27. 5 out of 5

    Bob.lieberman

  28. 4 out of 5

    Andrew S.Mensing

  29. 4 out of 5

    Moukarram

  30. 4 out of 5

    Rodney Merrell

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