Download e-book for kindle: 12 bones smokehouse by Heavner, Shane; King, Angela; King, Bryan; Lunsford,

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

ISBN-10: 0760347263

ISBN-13: 9780760347263

ISBN-10: 0760349908

ISBN-13: 9780760349908

ISBN-10: 1627886427

ISBN-13: 9781627886420

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

When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it will be triumphant. From a squat construction 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 a neighborhood establishment that competitors the Biltmore property in reputation. (In truth, it really is 12 Bones on my own that has been on President Obama's itinerary all 3 times he is gone through Asheville.)

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Additional info for 12 bones smokehouse

Sample text

And they stack up nicely in the refrigerator or freezer. That’s why chefs order them by the sleeve. Spend enough time around us, and you’ll realize that we use them for just about everything—even drinking cups, in a pinch. SMOKING YOUR MEAT Firewood is one of the oldest cooking tools in the world, and cooking over wood is a satisfying way of rendering meat into something extraordinary. In a post-microwave world, you know something’s a good thing when it’s complicated yet still a go-to technique.

Working quickly, grind the cold meat directly into the cold mixing bowl. Run the ground meat through the grinder a second time and chill the sausage for at least 15 minutes in the fridge before using. See page 42 for cooking instructions and sausage-making tips, or use in the following recipe. Note: Meat can be stored in a freezer bag. Squeeze out as much air as possible before sealing the bag and freeze. CABBAGE SAUSAGE ROLLS Yield: 8 servings For the rolls: 8 large cabbage leaves 2 pounds uncooked, uncased 12 Bones House Sausage (page 47) 1 large egg 1 cup cooked, long-grain rice For the sauce: 1 teaspoon whole fennel seeds Olive oil 1/4 cup 12 Bones Roasted Garlic (page 55) 1 large shallot, minced 1 cup dry white wine 4 cups canned tomato sauce Salt and pepper to taste We don’t often find ourselves with extra sausage around the restaurant.

See page 42 for cooking instructions and sausage-making tips, or use in the following recipe. Note: Meat can be stored in a freezer bag. Squeeze out as much air as possible before sealing the bag and freeze. CABBAGE SAUSAGE ROLLS Yield: 8 servings For the rolls: 8 large cabbage leaves 2 pounds uncooked, uncased 12 Bones House Sausage (page 47) 1 large egg 1 cup cooked, long-grain rice For the sauce: 1 teaspoon whole fennel seeds Olive oil 1/4 cup 12 Bones Roasted Garlic (page 55) 1 large shallot, minced 1 cup dry white wine 4 cups canned tomato sauce Salt and pepper to taste We don’t often find ourselves with extra sausage around the restaurant.

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


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