Craig Renfro - Profile and Journalist Details
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Craig Renfro
Verified
Owner, Tailgater Magazine
Dallas
Beats
Homelessness lgbtqia+ issues and politics
Content
By Craig Renfro| Tailgater Magazine Verified The BBQ lifestyle is all about choices – steaks, brisket, chicken, burgers just for starters. But when it comes to the real iconic heavy hitters, few things can take a swing at a hungry gathering like a killer rack of barbecued ribs. Loaded with superb, tender meat and flavored to perfection, there’s just something satisfyingly primitive about eating them. It’s a tradition as old as mankind itself — clutching a substantial rib in both hands and toothily tearing meat straight off the bone.
By Craig Renfro| Tailgater Magazine Verified "Here’s a tried-and-true recipe that’s satisfied many a Margaritaville night for friends and family of Tailgater Editor-In-Chief and owner Craig Renfro. It’s basically fool-proof (as he requires) and is easy as 1-2-3. All you need is a blender, ice, limeade, tequila and triple sec." Step 1: In two-quart blender pour six ounces (or more) of your favorite tequila and two ounces (or more) of Triple sec or Grand Marnier. Then add a 12-ounce can of frozen limeade.
By Craig Renfro| Tailgater Magazine Verified The BBQ lifestyle is all about choices – steaks, brisket, chicken, burgers just for starters. But when it comes to the real iconic heavy hitters, few things can take a swing at a hungry gathering like a killer rack of barbecued ribs. Loaded with superb, tender meat and flavored to perfection, there’s just something satisfyingly primitive about eating them. It’s a tradition as old as mankind itself — clutching a substantial rib in both hands and toothily tearing meat straight off the bone.
Company Info
Tailgater Magazine
Carrollton, Texas, United States
+1 256-237-3502