Dallas has a habit of chasing the newest restaurant in town. Meanwhile, some of the best cooking in the city happens year after year in places that rarely make the hot lists. This column is for those restaurants.
We are starting with Off the Bone Barbeque, a family-run Dallas barbecue joint in the Cedars that has been smoking ribs out of an old gas station since 2008.
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Dwight Harvey spent 38 years in finance at PepsiCo. When he retired, he started barbecuing in his backyard. Rose, his wife, thought it was a fine hobby. Then it became something else.
In 2008 Dwight and Rose opened Off the Bone Barbeque in The Cedars, in an old service station at what is now 1734 Botham Jean Boulevard. Their son Steven came in alongside Dwight to run it. They had about 800 square feet for everything — kitchen, counter, the works. They used the old service bays as a patio. They came in and redid the whole thing themselves. It was a challenge, Dwight will tell you. It turned out pretty good.
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by Steven Doyle photos by Lori Barber
This week on craveRADIO you will hear the show we produced at Kent Rathbun’s BBQ Workshop at his catering facility, KB Woodfire Grill in Plano. The show was fast paced with more guests than we normally host including Kent Rathbun and KB catering chef Jeff Qualls who is a CIA graduate and has worked at some very notable kitchen.
In addition to the chefs we also chatted up representatives from The Green Egg, that marvelous grill that can cook virtually anything outdoors. We also visited with Four Corner’s Brewing Company owner George Esquivel who was supplying beer for the evening. Esquivel talks about the beer they are currently brewing and the new brew pub that premiers this weekend in Trinity Groves. Continue reading
Filed under Steven Doyle
