Big Ray's BBQ

Burnt Ends.

🔥Dive into the ultimate treat every Saturday this March at Big Ray's BBQ!🔥

Brisket Burnt Ends! Smoked to perfection, these juicy, flavorful bites will leave you craving for more. It's a feast you won't want to miss!

Gather your friends and family and join us this Saturday and every Saturday in March for a BBQ experience like no other. Swing by Big Ray's and savor the goodness!

It's ALL good!

🔥Dive into the ultimate treat every Saturday this March at Big Ray's BBQ!🔥

Brisket Burnt Ends! Smoked to perfection, these juicy, flavorful bites will leave you craving for more. It's a feast you won't want to miss!

Gather your friends and family and join us this Saturday and every Saturday in March for a BBQ experience like no other. Swing by Big Ray's and savor the goodness!

It's ALL good!

Some of the earliest barbecues relied solely on the open flame of the grill to cook and flavor the foods. Nowadays, different types of coal, smoke and wood are used to add extra flavor.

The most common cuts of beef used for barbecue are brisket, clod, tri-tip, and back and short ribs. The brisket comes from the chest and the clod from the shoulder. Tri-tips are from the lower portion of a beef sirloin.

Last Saturday to get some Soul Food to celebrate Black History Month! Let's Eat!

When you're making a large quantity of food, keeping it hot and fresh is nearly as difficult as preparing the food in the first place. This is a major advantage of having food catered. The caterers have the know-how and supplies to make sure the food is hot and ready to eat right when you need it.

When you smoke meat, you’re exposing it to some type of smoke during the cooking process to add smokey flavor to the meat. The most common method of smoking meat involves using wood chips to create the smoke to cook the meat.

Every BBQ fan has not just a favorite meat but a preference for the type of cut and doneness. Some, for instance, crave the crispy, burnt ends of BBQ brisket, while others select the moist, juicy center portion.

Wood chips on top of charcoal can infuse barbecued meat with unique flavors. Pecan wood, for example, adds a sweet, mild flavor. Hickory and oak are also commonly used as barbecue heat sources, and add their own distinct flavors.

One good reason to choose barbecue the next time you need catering is that it's very allergen-friendly. Barbecue doesn't normally contain common allergens like wheat, dairy, or soy (or can easily be prepared without it), so you can rest assured that a majority of your guests will be able to eat it.

Smoking meat can give it a full, rich taste, and has an incredibly long tradition to go with it. People have been smoking meat for more than 6,000 years, and it has long been considered one of the safest ways to cook meat.

Looking for a truly unexpected meal to serve to guests at your wedding reception? Barbecue is a fun and non-traditional choice. Choose a wide range of different meats, sauces, and sides to ensure that there's something to please everyone.

Did you know that many of the earliest American barbecue pit owners worked as farmers during the week? On the weekends, they sold the surplus meat they raised at a barbecue pit to customers who placed takeout orders.

The pink color you see in smoked meats is not a measure of doneness. It’s a result of a chemical reaction between the bone and meat and the smoke, and is a natural part of the curing process.

Barbecued beef brisket has big flavor, but can be tough if not handled properly. What ingredient is often added to barbecued brisket to help tenderize it? If you guessed vinegar, you're right. With Texas style barbecue, it's a pairing made in beef heaven.

Application of heat in barbecue can vary depending on the meat. For pork, direct heat is used so that fat can drip into the fire and cause flare-ups that give the meat a crackling texture. Beef contains less fat, requiring indirect heat.

Of gas, electric and charcoal grilling, which is considered the most energy efficient and greenest option? If you guessed electric grilling, you're right. It isn't the most popular choice, though. For that, you need the smoky goodness of briquettes or wood.

Chicago- and Midwest-style barbecue is famous for covering meat in a dry rub as a pre-cook preparation. Once the rub is applied, the cut is seared over high heat before roasting in an oven for several hours.

Have you ever wondered where you can find the most serious people in the world of barbecue? Each October, the “World Series of Barbecue” is held in Kansas City, Missouri.

True pit barbecue embraces the delicious flavors added to meat when it is cooked with the smoke from a wood fire. Consumer charcoal or propane grills cannot replicate the complex taste of genuine slow-cooked pit barbecue.

When people think of barbecue, they typically think of the Southern or Midwest regions of the country, but the Northeast is just as much a fan. There are even large barbecue competitions in the middle of New York City throughout the year.

In some regions, BBQ is always served with specific side dishes. In some parts of Kentucky, that dish is burgoo, a slowly simmered stew made with beef, chicken, mutton, corn, onions, potatoes and tomatoes.

When it comes to barbecue, it all comes down to the sauce. Different regions of the country tend to have different styles. For instance, in the Carolinas, one of the most popular sauces is vinegar based, as opposed to mustard or ketchup based.