Old School Smoke with Columbus' Ray Ray's Hog Pit and Kentucky's Bardstown Bourbon Company
We only do barbecue a few times a year, so when we do it we do it big…
Like for this next up Frame favorite kind of feast, as we welcome Best Chef: Great Lakes James Beard Award semifinalist Chef James Anderson to helm the pit for two very tasty November nights.
By day, James runs RayRay’s Hog Pit in Columbus, Ohio, breathing all things barbecue.
“Owner James Anderson is one of those rare types serious enough about meat quality to start raising his own heritage breed pigs, on a 15-acre farm he owns east of town,” writes Food & Wine Magazine in their “Best BBQ Restaurants in America” list, which calls out Anderson’s dry-rubbed baby back ribs and “exceptional” grass-fed brisket.
You can’t rush barbecue. Here, prime meats are cooked low and slow for the hint of hickory and oak that only 12 to 16 hours in a hardwood smoker can create. Traditional and original sauces — sweet and savory, jalapeño to habanero — always on the side, so as not to hide the pink smoke ring only found in authentic barbecue.
Slow down, sit down, and grab your friends and neighbors for this one — sharing in platters built for two, as barbecue should be.
Add to this a bourbon cocktail pairing of unmatched repertoire by Frame’s mixtress Jaz’min Weaver and a collab with our friends at Kentucky’s Bardstown Bourbon Company …
And we know your mouth is watering.
‘Cuz ours are.
Bibs for Grown-Up Eating. Wet Towels. All the South Ohio Vibes.
Right Here In Our Very Own Neighborhood.
Old School Smoke Menu
Tickets Sold in Pairs, BBQ Built for Two
{ To Start }
Welcome Libation
Barbecue Chicken and Collard Egg Rolls
Smoked Red Cabbage
{ The Main Event }
Baby Back Ribs
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Hot Link
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Brisket
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Jerk Wings
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Whole Hog
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Mac and Cheese
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Mixed Greens
{ The Sweet Ending }
Tennessee Pudding