Home Cooking By Ingredient • 12 bones smokehouse by Heavner, Shane; King, Angela; King, Bryan; Lunsford,

12 bones smokehouse by Heavner, Shane; King, Angela; King, Bryan; Lunsford,

By Heavner, Shane; King, Angela; King, Bryan; Lunsford, Mackensy

For fans of the 12 Bones eating place in addition to enthusiasts of innovative 'cue, 12 Bones Smokehouse contains signature recipes and strategies for ribs, pulled red meat, and all of the fixin's.

When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it's going to prevail. From a squat development in a flood undeniable, the vendors have been serving up inventive barbeque that wasn't 100-percent precise to any unmarried area. but a decade later, 12 Bones is an area establishment that opponents the Biltmore property in recognition. (In truth, it really is 12 Bones on my own that has been on President Obama's itinerary all thrice he is undergone Asheville.)

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SMOKEHOUSE BRATWURST Yield: 6–8 servings 1 pound boneless pork butt, cut into 1-inch cubes, kept cold 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup heavy cream, kept cold 1 egg, also kept cold We go through most of our bratwurst in the famous Hogzilla sandwich (see 46). However, you don’t have to limit this recipe’s use to a giant tower of pork between two buns. These brats are great on their own, right off the grill, with a touch of mustard.

Basting brushes and mops: Want to keep your meat from drying out? Baste, baste, and baste again. A proper mop for barbecuing and some sturdy basting brushes are both useful in their own way. Spice grinder: Sure it’s not a grill tool, but a spice grinder is helpful to have on hand to make many of the spice rubs we’ve included in this book. Rub recipes start on page 26. Metal fire shovel: If you’re going to be moving coals around, you’ll need a fire-safe implement to get the job done. We've been known to use extra-long tongs, too.

A WORD ON RUBS Though marinades often seem the province of the home cook, rubs tend to get more attention in the world of the barbecue master. Why? Rubs deliver a punch of flavor—quickly. We like the way a dry surface hits the grill grate with a sizzle. A rub also helps build up a nice, flavorful crust. Marinades, not so much (which isn’t to say you can’t, but we mostly prefer them for thinner cuts of meat, like a flank steak). We also do a lot of brining (see page 19 for more). Though all the rubs in this chapter call for ground spices, we do recommend purchasing whole spices if you want to take your flavors to the next level.

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