Today we’d like to introduce you to Ross & Katherine Marquette.
Hi Ross & Katherine, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
We both lost our jobs abruptly in 2020 like so many of us in the restaurant business, and decided to finally take a leap of faith on our own lil family ran bbq thing…
Smoke & Bone was lucky to spend the first few years on the road with a weekly rotating pop up schedule across DFW at breweries like Rollertown Beerworks, Lakewood Brewing, Oak Highlands Brewing, Martin House, Rhar & Sons, and a few more killer breweries and tap houses. In 2024 we were given the opportunity to purchase a 8 X 16 food trailer from David Slaughter from Slaughter’s BBQ. Since moving into a food truck we have parked permanently in downtown Fort Worth at one of the best breweries around, Panther Island Brewing
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We barely had the $ to file the LLC with the state. BBQ in Texas is at the highest level it’s ever been and it’s hard to give people a reason good enough to choose your place. We have finally built a team and acquired the right equipment to help us consistently put our our best product. This can be seen in our new house sausage program.
Can you tell our readers more about what you do and what you think sets you apart from others?
Craft BBQ & Award Winning Burger’s at a killer brewery, that’s what we are all about. Live music on the weekends with other great events weekly. We couldn’t be more lucky to be serving our version of “Traditional BBQ” and “New Que” right near downtown Fort Worth at Panther Island Brewing
Our traditional BBQ menu is highlighted by meat selections such as 3 different house made sausages, Texas Twinkies, Belly Burnt Ends, Sliced Brisket, and Pastor Pulled pork. The “New Que” area of our menu offers items like our Brisket CrunchyWrap, Redneck Ramen, and our award winning burgers
Is there anyone you’d like to thank or give credit to?
Less than a year ago Smoke & Bone was a 2 man team with seasonal part time help. We were fighting year to year to push through raising costs and a competitive bbq market. This last spring we were lucky enough to add some permanent team members to the day-to-day operations. Everything changed from there. We now have somebody in the pit room who has experience trimming briskets and working in a Texas Monthly Top50 BBQ restaurant. We also added more hands in the prep team, as well as smiling faces in the window and on the sides station. Our team is the reason the food has improved dramatically this year.
Contact Info:
- Website: https://Www.smokebonebbq.com
- Instagram: @Smokebonebbq
- Facebook: https://www.facebook.com/share/1RRajdjABG/?mibextid=wwXIfr
- Yelp: https://yelp.to/b1Trnc7f9v
- Other: https://www.tiktok.com/@smokebonebbq?_t=ZT-90MbubKN3ZV&_r=1
