The 12 Bones Smokehouse in Asheville, North Carolina, has become a culinary landmark known for its succulent and innovative barbecue dishes. For those who've experienced its mouthwatering flavors, or for those eager to recreate a taste of Asheville at home, this article will guide you through the process of bringing some of the Smokehouse's iconic recipes into your kitchen.
About 12 Bones Smokehouse
12 Bones Smokehouse first opened its doors in 2005, quickly gaining fame for its commitment to high-quality meats, unique flavors, and a BBQ experience unlike any other. Their dishes reflect an inventive blend of traditional Southern barbecue techniques with a flair for the unexpected, creating a dining experience that’s both comforting and surprising.
Smoking Techniques
To achieve the signature 12 Bones Smokehouse taste, smoking is at the core of their culinary practices. Here are some key elements:
- Wood Selection: Using a mix of hickory, apple, and cherry wood for a balanced, flavorful smoke.
- Temperature Control: Low and slow smoking at around 225°F for meats to cook evenly and absorb smoke flavor.
- Resting Time: Allowing meats to rest after smoking to redistribute juices for optimal tenderness.
The 12 Bones Signature Ribs
Here’s how you can attempt to make your own version of the famous ribs at home:
- Preparation: Trim and peel the membrane off the back of pork ribs to ensure seasoning penetrates evenly.
- Seasoning: Use a mixture of salt, pepper, smoked paprika, garlic powder, and a hint of cumin for that distinctive 12 Bones flavor.
- Rub: Apply a generous layer of the seasoning mix to both sides of the ribs.
- Smoking: Smoke the ribs at 225°F for 4 to 6 hours, depending on the size and thickness, aiming for an internal temperature of 195°F to 200°F.
- Sauce: While 12 Bones offers a variety of sauces, their signature sauce includes elements like brown sugar, apple cider vinegar, ketchup, and spices. Apply the sauce during the last 30 minutes of smoking.
The Pulled Pork Experience
Pulled pork at 12 Bones is a revelation, and here’s how to make it:
- Choose the Right Cut: A pork shoulder or Boston butt is ideal for its high fat content, which results in tender, juicy meat.
- Marinade: Marinate the pork in a mixture of apple cider vinegar, garlic, and a touch of brown sugar.
- Smoking: Smoke the pork at 225°F for approximately 12-16 hours. Monitor the internal temperature, aiming for about 190°F-205°F for easy shredding.
- Finishing: Allow the meat to rest, then shred it with your hands or forks, ensuring you incorporate some of the fat for added flavor.
- Saucing: Drizzle with your preferred 12 Bones-style BBQ sauce, balancing sweet, spicy, and tangy notes.
✅ Note: Always ensure that meat reaches a safe internal temperature before consumption to prevent foodborne illness.
12 Bones’ One-of-a-Kind Sides
Complement your barbecue with these unique side dishes inspired by the Smokehouse’s menu:
- Loaded Baked Beans: Combine standard baked beans with pulled pork, bacon, and a splash of barbecue sauce.
- Kimchi Cole Slaw: Mix classic coleslaw ingredients with spicy kimchi for a tangy, crispy side.
- Root Beer Braised Collard Greens: Use root beer to add a sweet note to the bitter greens, a perfect pairing with rich barbecue.
Creating Authentic Southern Smoked Chicken
Smoked chicken can be a centerpiece of any BBQ meal, here’s how to mimic the 12 Bones technique:
- Brine: Brine the chicken in a mixture of salt, sugar, and water, infused with herbs like thyme, rosemary, and sage.
- Season: Apply a dry rub consisting of brown sugar, paprika, chili powder, and black pepper.
- Smoke: Smoke the chicken at around 250°F for about 3-4 hours, or until it reaches an internal temperature of 165°F.
- Finish: Glaze with a honey-mustard sauce, and allow it to rest to ensure maximum juiciness.
To summarize, the essence of 12 Bones Smokehouse's culinary magic lies in its meticulous attention to detail in the smoking process, choice of wood, and the careful balancing of flavors. From their ribs, pulled pork, to sides like kimchi coleslaw, their commitment to quality and innovation shines through, offering a barbecue experience that blends tradition with a modern twist. Experiment with these recipes, and you'll be able to enjoy a taste of Asheville's 12 Bones Smokehouse in the comfort of your home, perhaps sparking your own culinary adventure with smoked foods.
What type of wood does 12 Bones use for smoking?
+
12 Bones uses a mix of hickory, apple, and cherry wood to give their smoked meats a rich, complex flavor profile.
Can I replicate 12 Bones’ smoking process at home?
+
Yes, with the right smoker and careful attention to smoking temperatures, you can come close to replicating the 12 Bones experience at home. Remember to monitor temperature and ensure proper wood selection for best results.
What are some key flavors in 12 Bones’ sauces?
+
Their sauces often include elements like brown sugar for sweetness, apple cider vinegar for tang, and various spices for depth and heat. These ingredients create the signature taste that 12 Bones is known for.
How do I know when my pulled pork is ready?
+
Check the internal temperature; pulled pork is ready when it reaches an internal temperature of 190°F-205°F. It should also be tender enough to shred easily with forks or your hands.
What makes 12 Bones Smokehouse unique?
+
12 Bones stands out for its inventive approach to Southern BBQ, combining classic techniques with unexpected flavors, and offering a menu that changes daily to keep diners surprised and delighted.
