Listings by Chef Raymond Settle
About
Raymond ran a barbecue trailer for eleven years before going private. He cooks whole hogs, briskets, and ribs on a smoker he tows to the house, which means the food starts the night before your dinner.
He is built for volume. Reunions, rehearsal dinners, and beach houses with twenty-five people in them are the normal size of his bookings, and nothing about the setup changes when the count goes up.
Raymond arrives early, smokes on site, and the smell does most of his marketing for him.
What's included
- Tow-behind smoker and all cooking equipment
- Meat sourced and trimmed in house
- Overnight smoking on site
- Serving platters and carving station
- Setup and full cleanup
- Extra servers for groups over 25
- Outdoor space for the smoker
- Working kitchen for sides
- Refrigerator space for prep
- Tables and seating for the group
- Trash access
- Parking for a truck and trailer
No outdoor space? Ask before booking, the smoker needs clearance.
Service area & travel
Services & Menus
Whole Hog Cookout
Raymond tows his smoker to the house and starts the night before. By the time anyone is hungry the yard smells like it should and the meat has been on for twelve hours.
Built for the big night of a family trip — reunions, rehearsal dinners, and houses with twenty-five people who all need feeding at once.
- Whole hog upgrade
- Extra servers $150.00 flat rate
- Banana pudding for the table $70.00 flat rate
- Carving station attendant $160.00 flat rate
Cuisine & Dietary
Specialties
Dietary accommodations
Vegetarian mains are available but need to be confirmed at booking so they are smoked separately.
Let Raymond know about allergies during planning so he can adjust rubs and sauces ahead of time.
Smoking and barbecue involve shared surfaces, and services happen outdoors and in your rental kitchen rather than a controlled facility. Cross-contact cannot be ruled out. Guests with severe allergies should speak with Raymond before booking.
Thirty-two people for a rehearsal dinner. Raymond rolled in the night before, smoked all night, and had everything carved and out by six. The brisket was the best I have had outside of Texas.