​Here at ChefClay, not only can we provide fine dining, but we can also put some ''South in that Mouth' with BOAR-B-Q catering and Pig Picking. Low and slow NC style BBQ done the old school way. Smoked whole hog or pork butts, ribs, chicken, brisket and so much more.

​BOAR-B-Q is ChefClay's national BBQ competition team where they will be competing all over the country against some of the world's best. Be sure to follow us here and on Facebook for updates and when and where we will compete next. Maybe you can come cheer us on, or even jump in and help at an upcoming competition.

​ChefClay is a Board Member with the North Carolina BBQ Society and travelled to the Dominican Republic with founder Jim Early and two others to put on an amazing NC style BBQ Bash for the Embassy and 1,200 of their guests. Myself and member Alan Nichols cooked 6 whole hogs, and 250+ whole chickens for 1,200 dignitaries for the 2017, 4th of July celebration. What an amazing opportunity for us all. Look for upcoming events all across the state where ChefClay and the NCBS will be cooking up some awesome BBQ!

​Certified KCBS & NCBS Judge and Table Captain.

Sample Menu:

​16 Hour Slow Smoked Pulled Pork

16-24 Hour Slow Smoked Brisket

​Smoked BBQ Chicken

​6 Hour Smoked St. Louis Style Ribs

5 Hour Smoked Baby Back Ribs

​NC Slaw, BBQ Baked Jalapeno/Bacon Beans

​House Made BBQ Sauces and Rubs

​Corn Sticks, and OH SOOOO much MORE!

ChefClay (center front) in the Dominican Republic smoking 6 whole hogs with some help from local culinary students. July 4th, 2017. SMOKEY!!!

The NCBS is waiting for you. Come check out one of our 3 BBQ Boot Camps we do every year across the state. Up your grilling and BBQ game by learning from me and other Pros and Pitmasters.

Visit for more information. Tell them ChefClay sent ya!