{"product_id":"12-bones-smokehouse-bryan-king-cookbook","title":"12 Bones Smokehouse by Bryan \u0026 Angela King, Shane Heavner \u0026 Mackensy Lunsford – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback (paper over board), 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bryan and Angela King, owners of 12 Bones Smokehouse, with head chef Shane Heavner and writer Mackensy Lunsford\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Voyageur Press, 2018 (updated edition)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Seven chapters: the essentials, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Rib lovers and backyard smokers chasing Southern flavour with a twist\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760362693\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e12 Bones Smokehouse is the hardback cookbook from the much-loved Asheville, North Carolina barbecue joint, written by owners Bryan and Angela King with head chef Shane Heavner and food writer Mackensy Lunsford, and it's packed with their rubs, ribs, sauces and Southern sides.\u003c\/strong\u003e This updated edition adds more recipes from the restaurant, including new rib rubs and seasonal sauces.\u003c\/p\u003e\n\u003ch2\u003eRule-breaking ribs from the Blue Ridge\u003c\/h2\u003e\n\u003cp\u003e12 Bones started out in a humble building on a flood plain, cooking barbecue that didn't stick to any one region's rules, and plenty of people doubted it would last. It became an Asheville institution instead, famous for its Blueberry-Chipotle baby back ribs and good enough that a former US president is quoted on the back cover. The book captures that same cheeky, flavour-first attitude.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with The Essentials, covering tools, smoking, cooking over gas and over charcoal, choosing wood and brining. From there it moves through Beef and Pork, Poultry and Seafood, Big, Bad Barbecue Sauces, Veggies, Salads and Pickles, Rib-Stickin' Sides, and Southern Treats and Homemade Sweets.\u003c\/p\u003e\n\u003cp\u003eHighlights include Salt-and-Pepper \"Nekkid\" Baby Back Ribs, Brown Sugar Baby Back Ribs, 12 Bones Smoked Beef Brisket, Flat Iron Pastrami, Barbecue Scotch Eggs, Smoky Spiced Shrimp and Grits, and the house Blueberry-Chipotle Barbecue Sauce, with a whole chapter of rubs and sauces to mix and match.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves ribs and pulled pork and wants Southern barbecue with a bit of mischief. Because it covers gas and charcoal as well as smoking, it works for kettle and gas barbecue owners as much as offset cooks, and the Essentials chapter makes it friendly for beginners.\u003c\/p\u003e\n\u003ch2\u003eAbout the 12 Bones crew\u003c\/h2\u003e\n\u003cp\u003eBryan and Angela King own 12 Bones Smokehouse in Asheville, North Carolina, where Shane Heavner is head chef. The restaurant has been featured in Southern Living, Garden \u0026amp; Gun and on ABC, NBC and the Travel Channel. Co-author Mackensy Lunsford is an award-winning food writer and journalist and a former chef and restaurant owner.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is what happens when a rib joint stops asking permission. It's Southern barbecue with a cheeky streak, and the Blueberry-Chipotle Barbecue Sauce is the bit Darryl would happily run past customs: sweet, smoky and nothing like the jar sauce you grew up on. Grab a copy and your ribs will never be boring again. Stack it beside \u003ca href=\"\/products\/diva-qs-barbecue-danielle-bennett-cookbook\"\u003eDiva Q's Barbecue\u003c\/a\u003e for competition-proven rib wisdom and \u003ca href=\"\/products\/everyday-barbecue-myron-mixon-cookbook\"\u003eEveryday Barbecue\u003c\/a\u003e for Myron Mixon's no-fuss weeknight smoke, and if blueberries are out of season, mop with \u003ca href=\"\/products\/blues-hog-raspberry-chipotle-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Raspberry Chipotle\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Blueberry Toast Jam\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFruit and chipotle belong together, and not just on ribs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup frozen blueberries, 1 tbsp brown sugar, 1 chipotle in adobo (chopped) or 1 tsp chipotle powder, a squeeze of lime, ricotta and toast to serve\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSimmer the blueberries, sugar and chipotle in a small pan for 8–10 minutes until jammy.\u003c\/li\u003e\n\u003cli\u003eStir in the lime and let it cool for a few minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon over ricotta on hot toast, or alongside a grilled pork chop.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chipotle's smoke and gentle heat cut through the fruit's sweetness, the same balance that makes a fruity rib sauce work.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eIt was written by Bryan and Angela King, owners of 12 Bones Smokehouse in Asheville, North Carolina, with head chef Shane Heavner and food writer Mackensy Lunsford.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eSeven chapters covering the essentials of smoking and grilling, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets, including the famous Blueberry-Chipotle Barbecue Sauce.\u003c\/p\u003e\n\u003ch3\u003eIs 12 Bones Smokehouse good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The opening chapter explains tools, smoking, cooking over gas and charcoal, wood and brining before the recipes start.\u003c\/p\u003e\n\u003ch3\u003eIs 12 Bones Smokehouse a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page paper-over-board hardback, published by Voyageur Press in 2018 as an updated edition.\u003c\/p\u003e\n\u003ch3\u003eDo I need a smoker to cook from 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eNo. The book covers cooking over gas and charcoal as well as smoking, and some recipes, like the Root Beer Oven-Roasted Baby Back Ribs, use the oven.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Bryan and Angela King, owners of 12 Bones Smokehouse in Asheville, North Carolina, with head chef Shane Heavner and food writer Mackensy Lunsford.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Seven chapters covering the essentials of smoking and grilling, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets, including the famous Blueberry-Chipotle Barbecue Sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is 12 Bones Smokehouse good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The opening chapter explains tools, smoking, cooking over gas and charcoal, wood and brining before the recipes start.\"}}, {\"@type\": \"Question\", \"name\": \"Is 12 Bones Smokehouse a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page paper-over-board hardback, published by Voyageur Press in 2018 as an updated edition.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a smoker to cook from 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The book covers cooking over gas and charcoal as well as smoking, and some recipes, like the Root Beer Oven-Roasted Baby Back Ribs, use the oven.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781656116,"sku":"9780760362693","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/12-bones-smokehouse-bryan-king-cookbook-front.png?v=1792925374","url":"https:\/\/www.therubhub.com.au\/products\/12-bones-smokehouse-bryan-king-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}