Tag Archives: Off The Bone

How We Do BBQ In Texas

BBQ_ribsby Steven Doyle

Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans… well, Texans dig beef. Continue reading

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Singing Praises of Off The Bone

by Steven Doyle

We often receive notes from readers dropping praises of their favorite BBQ haunts across the city where BBQ generally sleeps once the days brisket has been sold out at 1pm. However, for today, we bring you a spot that doesn’t sleep easily when there’s ribs to be smoked.         Continue reading

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This Week On craveRADIO We Crash Kent Rathbun’s BBQ Workshop

IMG_4237by 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

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