Our Story
The Grill Spot was born out of a love for honest, slow-cooked barbecue and a dream to share that passion with our community. What started as a backyard smoker and a few folding tables has grown into a full-fledged destination for BBQ lovers across the city. Our founder and pitmaster, Chef Ray Johnson, spent years mastering the craft — traveling through the barbecue belt of America, learning from seasoned pitmasters, and refining his techniques through trial, error, and a whole lot of smoke.
A Story Slow-Smoked to Perfection
Chef Emily Johnson, the heart behind The Grill Spot, brings decades of experience and a deep respect for tradition to every dish. Known affectionately by locals as “Smoke Ray,” he’s spent his life mastering the low-and-slow method of barbecue. But for Ray, it’s never been just about the technique — it’s about connecting people through flavor. He’s a firm believer that barbecue should feel like home, and that every plate tells a story. With his calm fire-side demeanor and an uncompromising dedication to quality, Ray leads the kitchen like a true craftsman, ensuring every brisket, rib, and pulled pork sandwich is smoked to perfection and served with pride.
Why BBQ Lovers Choose The Grill Spot
At The Grill Spot, we don’t just serve food — we create an experience built on smoky flavors, slow-roasted meats, and southern hospitality. Here’s what sets us apart and keeps our guests coming back for more:
Authentic Wood-Smoked Flavor
We use a custom blend of hickory, oak, and applewood to infuse every cut of meat with deep, rich smokiness — no shortcuts, no gas burners, just fire and patience.
Premium, Hand-Selected Meats
Our brisket, ribs, and chicken are carefully sourced for quality, marbling, and freshness. Only the best makes it into our smokers.
Low & Slow Cooking Process
Our meats are slow-cooked for up to 16 hours, allowing the flavors to develop and the texture to become irresistibly tender.
Crafted by a Master Pitmaster
Chef Ray Johnson leads the kitchen with decades of experience and a fierce commitment to BBQ traditions, seasoning every dish with care and skill.
Homemade Sides & Sauces
From creamy slaw to tangy molasses BBQ sauce, everything is made in-house daily — no frozen shortcuts, just real Southern-style comfort.
Section 6
Whether it’s a casual dinner or a group gathering, we’ve built a space where everyone feels welcome — good vibes, great service, and amazing food.
Born from Smoke. Crafted with Heart.
We believe great barbecue is built on three things: patience, passion, and purpose. Patience to slow-smoke every cut of meat until it’s perfectly tender. Passion for bold flavors, handcrafted sauces, and wood-fired technique. And purpose — a commitment to feeding people not just meals, but experiences they’ll remember. At The Grill Spot, we don’t cut corners or rush the process. Whether it’s our 16-hour brisket, house-made spice rubs, or the smoky glaze on our ribs, every element is intentional. We stick to time-honored methods because good food takes time — and we think that’s worth waiting for.
The Ingredients We Trust
Great BBQ begins with great ingredients. That’s why we source high-quality meats, fresh local produce, and premium spices that bring every recipe to life. We work closely with local farms and suppliers to ensure everything we use meets our standards for freshness, flavor, and sustainability.