Eric Ray only barbecues on weekends, but his smoker and the spices it was brewing left mouths watering Saturday afternoon at Radcliff Days.
“Booming,” he said from his trailer when asked about the day’s business. His partners worked vigorously to field lunch orders. “It’s nonstop.”
Ray said the use of a smoker adds complexity to the food. The meats he uses are cooked for 24 hours until they are so moist and tender they fall to pieces, he said.
“You can’t cook like this in the kitchen,” he said.