Skip to main content

Asheville NC: 12 Bones Smokehouse

12 Bones in the River Arts district is a happenin' place. The line when I arrived took about 10 (15?) minutes; by the time I finished the line was over twice as long, curved around the edge of the building. They do keep things moving and have plenty of both tables and parking.

This is my wedge salad, which is a great spin on the steakhouse standard. As you can see, it comes with loads of onion crisps. The dressing is a spicy ranch. The heat is perfectly balanced---it gets your attention, then lingers, but never becomes unpleasant. My only critique is that the dressing was served on the side and much of it ended up on the onion crisps; I would have preferred to have more of it land on the iceberg. The cornbread is great; is that molasses I taste and see in the bread?

I couldn't come to a restaurant named 12 Bones without ordering ribs. I ordered without sides since I wanted to try the salad. The rib meat pulled off the bone with just the tiniest amount of effort. They have a daily choice of sauces for the bones. I went for nekkid, which is just a rub. This allowed me to try two sauces: the Carolina vinegar and the spicy mustard. Both were great but I found the vinegar sauce to be a great complement to the pig.

12 Bones Smokehouse on Urbanspoon

Labels:

Comments

  1. UnknownJanuary 4, 2015 at 8:45 AM

    This is the one of the best and informatic blogspot i ever seen.thanks for such a nice and unique content with many tips , ideas and guide to other traveler.Thanks again.Cabs service Riverdale Georgia

    ReplyDelete

Post a Comment

Popular posts from this blog

Asheville NC: Luella's BBQ

Luella's is a nouvelle BBQ outfit on the north side of Asheville. It is nestled among the trees in a lovely neighborhood. The restaurant has lots of windows for inside seating and plenty of outside seating. Service was courteous and amazingly fast. This is a combination plate with pork and brisket. Both were very moist and tender. For the pork, I tried both the mild and hot vinegar sauces. To my surprise, I preferred the milder one because it didn't assert itself too much. I enjoyed the spicy tomato sauce for my brisket. The hushpuppies were very good. The fried okra was fresh out of the fryer and excellent. The slaw was of the vinegary variety, which I usually enjoy, but this version is heavy on the white stuff and didn't have quite enough variety in tastes for me.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more

Everybody's Pizza

Everybody's Pizza is across the street from Emory University.  It was founded in 1971 and has a seventies college feel.  But it isn't musty or dated---you don't feel like you are eating in a museum.  It's just pleasantly funky.  They played a Big Bird song while I was there.  What's no to like? The pizza is college-style as well, as contrasted to the Italian neighborhood style that is (or should be) the goal of a New York style pizzeria.  I think that the cheese is the ingredient that most leads me to this feeling.  In a New York pizza, the cheese would be central (even if it came from a low-grade Mob supplier), while in more suburban pizzas, the cheese is seen as one in a medley of ingredients that form the topping.  (I think that cheese-centrism should be the essence of pizza.  Remember that the modern pizza was created by adding cheese to traditional tomato sauce-covered bread.)  I think the biggest fault of this pizza is the crust, which I found to be just a lit...
Post a Comment
Read more