Ray Ray’s Hog Pit is known for its variety of smoke-forward and protein-heavy barbecue, as well the liberal use of the hashtag #meatsweats.
This makes the newest addition to their menu a bit of a surprise.
Earlier this month, the popular barbeque spot introduced cauliflower burnt ends to their menu. They’re available at their food trucks outside of Nocterra Brewing Co. (41 Depot St. in Powell), and Land-Grant Brewing Company (424 W. Town St.) only.
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This new addition to the Ray Ray’s lineup is a meatless version of the classic barbeque dish burnt ends. Rich and savory, they’re typically created by trimming the rough “bark” off of a smoked beef brisket.
And the Columbus pit-masters have done their best to recreate these rich, smoky flavors in a totally different medium.
Like many of their proteins, these are smoked on low heat with hickory and oak, before being tossed with red peppers and onions on the grill. The dish is served alongside spicy jerk or jalapeno BBQ sauce and red slaw for $7.
If you like this, read: Popular Columbus barbeque spot launches new brunch service