Saturday 19 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Ray's Smokehouse BBQ
Restaurant Reviews
 

Ray's Smokehouse BBQ


A Norman barbecue favorite smokes the competition.

Ryan Querbach February 15th, 2012

Ray's Smokehouse BBQ
1514 W. Lindsey, Norman
329-4040

What works: Ray’s has a wide selection of meats and sides, making it the perfect place for any barbecue lover.
What needs work: It’s not a great place for vegetarians, but then again, it is a barbecue joint.
The tip: The family atmosphere and the great food make Ray’s a solid addition to anybody’s favorite barbecue spot.

There are barbecue joints all over Oklahoma, and the same is true in Norman, but Ray’s Smokehouse BBQ brings a good ol’ home-cooking edge.

Former University of Oklahoma football player Darrol Ray opened the restaurant a little more than three years ago, and it’s been cooking up quite a reputation since.

“We’re pretty mom and pop,” said Kendall Ray, Darrol’s daughter. “We’re not a chain concept. Everyone who works here has been here a while. We have a real family atmosphere.”

So I decided to check this spot out, two times for that matter. On my first visit, I brought a friend along for dinner.

At Ray’s, food is ordered at the front, and then brought to you when it’s ready. There are a number of options to choose from, including meat combos and sandwiches.

I went with the three-meat combo ($12.99), which comes with two sides and toast. I chose ribs, hot links and brisket with fried okra and Southern potato salad. The ribs were delicious and cooked to perfection, making it easy to pull the meat from the bone. The sliced brisket also tasted great, and could easily be cut to pieces with a plastic fork. The hot links were nothing out of the ordinary: spicy, juicy and delicious. I topped all of my choices with the hot barbecue sauce, which took the flavor to the next level. These tasty meats were accompanied beautifully by the crispy and flavorful okra and the fresh and well-seasoned potato salad.

My guest went with the Ray’s the Roof sandwich ($6.99), which Kendall Ray classified as their most popular dish. The sandwich combines pulled pork with a hot link, and is accompanied by one side. The pork was soft and juicy, and it melded well with the spicy hot link. Add some of Ray’s hot barbecue sauce and you’ve got quite a concoction. My friend also chose fried okra as his side. We both left satisfied and full.

On my second visit, I went for lunch. Wanting to try a wide array of meats and sides, I again went with the three-meat combo ($12.99). This time I chose smoked pork sausage, pulled pork and a quarter chicken with homemade macaroni and cheese and fries. The pulled pork was still soft and juicy. The sausage was succulent and cooked to perfection.

The chicken was my least favorite, as I think it could’ve used some more flavor, but I enjoyed it nonetheless. I again topped everything with the delicious hot barbecue sauce. The mac and cheese was a bit different than the usual, as it seemed to have a mix of melted cheeses rather than a creamy cheese sauce.

Ray’s offers other meats, such as turkey and bologna. In addition, the eatery has plenty more sides to choose from, such as collard greens, corn cobbettes, coleslaw or a fruit medley.

This spot is exactly what the Rays were going for: a cozy family restaurant. Random trinkets adorn the walls, which is pretty standard for such a place. The tables are well-spaced in the decent-sized establishment, and the lighting is far from overbearing. The service was quick; the staff, more than polite.

It’s a good place for a comfortable and satisfying meal, whether you’re alone or with family or friends.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

Photos by Mark Hancock

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close