Twelve hours of hickory wood smoke. A pitmaster's lifetime of craft. Every bite tells a story of fire, patience, and uncompromising flavor.
Chef Raymond "Ray" Calloway has spent over two decades studying the alchemy of fire and meat. Trained in the pits of Texas, Louisiana, and the Carolinas, Ray brings an encyclopedic knowledge of regional BBQ traditions to every plate he crafts.
"BBQ is a conversation between the pitmaster, the wood, and the animal. You can't rush it. You can't fake it. You can only listen and respond." — Chef Ray Calloway
READ RAY'S STORYCHEF RAY CALLOWAY
HEAD PITMASTER · 20+ YEARS
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"I've eaten BBQ from Austin to Memphis, and nothing comes close. The brisket at Porky's has a smoke ring I've only seen in competition pits. This is the real thing."
"The Smoke Ring loyalty program is incredible. Free birthday meal, priority seating on weekends, and they actually remember my order. This restaurant treats you like family."
"We hosted our company dinner here last quarter. Chef Ray came out personally to greet us. The ribs were fall-off-the-bone, and the sides — don't skip the smoked mac. Unbelievable."