ABOUT US @
OFF THE BONE BBQ
"National Award Winning BBQ Team"
Pork - Chicken - Sausage - Brisket
Petey Marshall from
Off the Bone BBQ
took his BBQ craft a step further
Pork - Chicken - Sausage - Brisket
Petey Marshall from
Off the Bone BBQ
took his BBQ craft a step further
When you ask Petey Marshall how he became so passionate about creating award-winning Barbecue, BBQ Rubs, and his own Barbecue "Secret Sauces," you'll quickly understand it was, without a doubt, in his DNA to become one of the country's best BBQ Entrepreneurs. At 26, he's been winning Barbecue contests all over the country for the past 7 years.
Born in Mobile, Alabama, Petey's Mother and "Grammy," his Maternal Grandmother, would prepare BBQ, as he describes, "low and slow," or on lower temperatures, and for longer periods of time than most. And it was always about what he terms "The Three T's: Texture, Tenderness, and Taste. In his world, BBQ Ribs, Brisket, Pork, or Chicken would be so aesthetically pleasing, Petey describes, "you'd first want to eat it with your eyes before your taste buds had the opportunity to experience the frenzy of so many rich, enticing flavors all their own." Often, their BBQ meat would be served without the typical Barbecue sauces which many BBQ enthusiasts associate with tangy and succulent, fall-off-the-bones Barbecue Ribs. That, he so aptly explains, is because the smoky aroma of any of their BBQ meats gave way to their own trifecta of mouthwatering sensations, with their meat so tender, it literally, Petey describes, "melted in your mouth like butter." Make no mistake, however. Petey learned from a very young age that any piece of barbecued meat should never be anything less than.
ABOUT US
Born in Mobile, Alabama, Petey's Mother and "Grammy," his Maternal Grandmother, would prepare BBQ, as he describes, "low and slow," or on lower temperatures, and for longer periods of time than most. And it was always about what he terms "The Three T's: Texture, Tenderness, and Taste. In his world, BBQ Ribs, Brisket, Pork, or Chicken would be so aesthetically pleasing, Petey describes, "you'd first want to eat it with your eyes before your taste buds had the opportunity to experience the frenzy of so many rich, enticing flavors all their own." Often, their BBQ meat would be served without the typical Barbecue sauces which many BBQ enthusiasts associate with tangy and succulent, fall-off-the-bones Barbecue Ribs. That, he so aptly explains, is because the smoky aroma of any of their BBQ meats gave way to their own trifecta of mouthwatering sensations, with their meat so tender, it literally, Petey describes, "melted in your mouth like butter." Make no mistake, however. Petey learned from a very young age that any piece of barbecued meat should never be anything less than.
IN THE NEWS
OFF THE BONE BBQ
OFF THE BONE BBQ
HOW SMOKE AND SAUCE TURNED PETE MARSHALL AROUND
Pete Marshall ventured more than 300 miles last week from Pickerington, Ohio, to serve soul food at BBQ Fest. It was the longest journey the 21-year-old's business, Off the Bone BBQ, ever traveled for a festival, but it was short compared to his life trek.
>> View Daily-Journal Article
Pete Marshall ventured more than 300 miles last week from Pickerington, Ohio, to serve soul food at BBQ Fest. It was the longest journey the 21-year-old's business, Off the Bone BBQ, ever traveled for a festival, but it was short compared to his life trek.
>> View Daily-Journal Article
BBQ EVENT PHOTOS
