GALLERY

In episode 3 of Luxury of Dallas we get a private tour of Iron Chef winner Kent Rathbun's Penthouse and we learn all about his restaurant empire and how he got started then we sit down with Dr. Jeffrey Adelglass and Lee Tucker Horne of Skintastic to discuss Bio Identical Hormone Replacement Therapy and how it can give you your energy for life back and finally Kent Rathbun give us his secret tips to smoking & grilling meat.

Chef Kent Rathbun interviewed by Rick Borman and Uptown Network at the Taste of the NFL. Kent is representing the Dallas Cowboys.

Kent Rathbun - Signature Video

Direction courtesy of Scott Harben/Harbin Pictures
Videography courtesy of Travis Petty/Shine 49 Media House
Editing courtesy of FastCuts
Creative concepts courtesy of TM Advertising

Kent Rathbun, chef-owner of Abacus in Dallas and Jasper's Restaurants in Texas, talks about how a chef can get his recipes onto the grocery shelves. Video interview by Ron Ruggless of Nation's Restaurant News.

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We all work so hard! Anytime you can garden and cook at home with family and friends, it recharges your batteries and is good for the soul. Check out the dish I made on Sunday with Chinese Cabbage from my garden. ‪#‎SundayFunday‬

The 50 toughest food critics in Dallas tested out a Lynx professional kitchen!

https://www.lynxgrills.com/

Why cook inside when Lynx offers the complete line of outdoor cooking appliances so you can make anything outside that you could inside. From barbecue, to outdoor oven and a stainless steel cooktop, Lynx has everything for the outdoor kitchen!

Chef Kent Rathbun is answering your questions about food, cooking techniques and catering. Hope Pepper McPherson asks "What was the best "card up your sleeve" trick you learned in your early catering years?" If you would like to ask Chef Kent a question, please post it on Facebook at www.facebook.com/KentRathbun911

Chef Kent Rathbun is answering your questions about food, cooking techniques and catering. Frank Morelli asks "Mesquite or hickory? If you would like to ask Chef Kent a question, please post it on Facebook at www.facebook.com/KentRathbun911

Chef Kent Rathbun is answering your questions about food, cooking techniques and catering. Mike Davis asks "What is your favorite spice rub for ribs and brisket?" What's your favorite steak recipe?" If you would like to ask Chef Kent a question, please post it on Facebook at www.facebook.com/KentRathbun911

Chef Kent Rathbun is answering your questions about food, cooking techniques and catering. Steve Lewis asks "Is there a good rule of thumb for cooking time/temperature when you want to smoke a beef brisket?"

If you would like to ask Chef Kent a question, please post it on Facebook at www.facebook.com/KentRathbun911

Chef Kent Rathbun is answering your questions about food, cooking techniques and catering. Sara Agritelley asks "I LOVE Central Market. When are you going to do something there?" If you would like to ask Chef Kent a question, please post it on Facebook at www.facebook.com/KentRathbun911

ASKED & ANSWERED: I'm providing answers to questions asked by you. From what's the best wood for smoking pork, to tips for catering for 500, to what do you really want people to remember about your food; I'm providing answers to all your toughest questions. Simply post any question at www.facebook.com/KentRathbun911 and then keep watching the page for my responses.

Here's a great catering idea that will impress your guests. Watch here as I serve Asian Style Pork.

The pig was prepared in a "Cuban Fire Pit" that my catering team built on location the morning of the event. First brined, then rubbed with "Rathbun Rub," and cooked low-and-slow over charcoal and hickory all-day-long.

Cuban fire pits are created with cinder blocks, while Hawaiian style roasting is normally done in the ground. I prefer the cuban method because it leaves no mess, takes up very little room and smells fantastic as guests arrive at your event

Chefs Kent and Kevin Rathbun, along with Tre Wilcox defeat Bobby Flay on Iron Chef America. This famous Elk episode made the top 10 for season 3

I wake up early every morning and make breakfast for my kids! Good Day is up with me, dishing up a hearty helping of News Weather and Traffic. Like a good breakfast, it sticks with you until 9am.

Kent Rathbun from Abacus, Jasper's and Blue Plate Kitchen cooks Turducken on NBC's The Today Show on November 23, 2003.