It's BBQ Night at Ray's

Where barbecue and the blues meet on the banks of the Au Sable River

By Greg Tasker | July 13, 2024

When the prized trout are feeding on the famed Au Sable River in May and June, there’s a good chance hungry fly anglers from all over are going to make a stop by Ray’s BBQ, Brews & Blues for good food, beer, and music.

With its location on the Au Sable in Grayling, Ray’s is also a popular dining spot for canoers, especially during the annual Au Sable River Canoe Marathon in July. The marathon is a 120-mile canoe race from Grayling to Oscoda, considered the longest non-stop, canoe-only race in North America.

But let’s be honest. Ray’s BBQ draws outdoor enthusiasts, locals, and tourists all year long thanks to a variety of smoked meats (smoked daily), house-made rubs and sauces, and fresh ingredients (everything is made from scratch in the kitchen). And then there are the 30 craft beers on tap and live Blues music on Sundays and other occasions.

A Fishing Story

Ray’s BBQ opened in 2017, the vision of Jeffrey Gardner and his business partner Linda Matas. The pair also own the Old AuSable Fly Shop next door. Visited by fly anglers of all stripes, Old AuSable is one of the oldest fly shops in the country, opened in 1936. Gardner manages the fly shop; Matas oversees the restaurant.

The log buildings stand side-by-side along a stretch of the Au Sable River. The restaurant’s rustic interior is enhanced with a large stone fireplace, wood floor and wood ceiling, and views of the scenic river. Dining al fresco along the Au Sable is available—just 12 feet from the river—and popular during the warm months.

A barbecue restaurant might seem an unlikely endeavor for the owners of a well-known and respected fly shop, but as is the case with many fishing trips, there’s a story.

A fishing buddy, the former owner of a popular restaurant in Traverse City, encouraged Jeff and Linda to open a restaurant of their own to tap his backyard barbecue skills.

“He pestered me for years,” says Gardner, who eventually took the plunge, hired a consultant, and spent time traveling the country to learn about different styles of barbecue. “There’s Texas barbecue, Eastern Coast barbecue … Kentucky … Tennessee … Each has different techniques and other things. We just tried to learn about it all and develop our own menu. We didn’t invest in anything really. We just figured it out.”

The result is variation of barbecue sauces and rubs, based on some of those styles, with recipes borrowed and adapted from other restaurateurs.

The BBQ

There are three main sauces: a Carolina mustard-based sauce, a traditional sweet tomato-based sauce; and Ray’s BBQ sauce, “a little more spicy,” Gardner says, adding the recipe came from a restaurant in Canada.

Their large smoker for the brisket, pork, chicken, and giant beef ribs is always running to keep up with demand. Ray’s BBQ keeps it pretty simple, using cherry wood for smoking. The barbecue choices include ribs, chicken, brisket, and pork shoulders. The house specialty, Black Angus Beef Brisket, is the most popular.

“Last year we went through 20 tons of Angus brisket,” Gardner says. “Nothing here is ever frozen. Our chicken is fresh. Our beef is fresh. We custom grind our burgers.”

Sides are barbecue staples—spicy BBQ beans, mac-n-cheese, coleslaw, and cornbread, to name a few. Sandwiches include Making the Pig, one-half pound of smoked pork shoulder topped with house-made blue cheese coleslaw, and For Love of Brisket, half-pound of chopped brisket with caramelized onions and swiss cheese.

“I think the biggest difference between our restaurant and anyone else is that we are a 100 percent scratch-made kitchen—that includes salad dressing, rubs, and sauces,” Gardner says. “We use real potatoes and make our own French fries. Every day we make sauces, gravies—literally everything.”

Among the starter selections are Almost Famous Fries, hand-punched, fried twice, and hit with sea salt, and Loaded AFF, a version of nachos with the French fries substitution for tortilla chips and loaded with chili, shredded cheese, sour cream, and green onions. The standout, however, is the Sympathy for the Deviled Eggs, a take on the classic with bacon jam and green onions.

“The deviled eggs were just something we tried and it took off,” Gardner says. “We go through 150 eggs a day. We serve thousands of deviled eggs a year.”

While the entree and sandwich choices are many, there is just one dessert option and it’s a crowd pleaser.

“We make only one dessert—a Texas sheet cake made from scratch,” Gardner says, referring to the fudge-like sheet cake that was a staple at backyard picnics. “Linda makes it and we sell a lot of it. It’s delicious.”

The Beer

Thirsty customers can choose from 30 craft beers on tap. Most of them are from Michigan and include Short’s Local’s Light, Bell’s Two Hearted IPA, Old Nation M-43, Cheboygan Blood Orange Honey, Keweenaw Red Jacket, and New Holland Tangerine Space Machine. Popular domestic beers are available by the bottle.

“We like to feature Michigan beer,” Gardner says. “We change them up all the time. The kegs working today aren’t the ones working tomorrow.”

Cocktails include the expected but also Dip in the River, a mix of St. Julian Michcato wine, lime juice, and St. Germain; and Ginger Bourbon, a combination of housemade ginger syrup, Detroit’s Two James Catcher’s Rye, apple cider, and ginger beer. Italian, Californian, and Michigan wines are offered as well.

The Blues

And last but not least, the Blues. It’s a music genre that compliments barbecue, according to Gardner.

“It’s one of the first forms of American music and it was predominantly in the South and associated with barbecue,” he says. “Initially, barbecue was not fine dining. It was taking the worst cuts of meat and making them delicious. Making barbecue and playing the blues just go hand in hand.”

In addition to the Blues that plays in the restaurant, live acts can be seen performing on Sundays from 4-7pm at the restaurant. July 21 Blair Miller will play, and July 28 will see Andy Perrin take the stage.

Find Ray’s BBQ, Brews & Blues at 204 Ingham Street in Grayling. (989) 348-1515; raysgrayling.com