Meet Our Besties
The Tom Schmidt
Owner
Browning is integral to the flavor.
About Tom:
Tom was a really shy kid that found his voice and passion in the restaurant worlds he immersed himself in. Tom was thinking about BBQ and eating about BBQ for a long time. Then he started talking about BBQ to Haley and together they made great BBQ. Tom realizes now that thinking about stuff is bad for him. Now he just talks about stuff and then he and Haley make good stuff happen.
Haley Freaking Riley
Chef + Pitmaster
Risk it for the brisket.
About Haley:
Raised in the wild by wolves, Haley Riley has a deep and meaningful connection to meat. After graduating top of his class at Meat Doctor University, he has gone on to be one of the world’s preeminent meat minds with his philosophy “You Can’t BBQ on Your Heels.”
Mackenzie
Social Media Manager
How long have you worked at S+S?2 years
If you were a S+S sauce, which one would you be?Probably Alabama Ranch. Mainly because no one else claimed it in their answer and I have to be different.
Favorite daily side you wish was a permanent side?Mashed potatoes forever and always. I’d bathe in those potatoes.
If you had a dish named after yourself, what would your dish be?Either a super decadent chocolate dessert (think gooey middle that you can’t stop eating even if it makes you sick) or a chicken pot pie.
Pauline
HR Manager
How long have you worked at S+S?6 months!
If you were a S+S sauce, which one would you be?My Sweet Bestie
What whiskey/bourbon do you always recommend?S+S Maker's Mark Single barrel
If you had a dish named after yourself, what would your dish be?French Toast
Favorite side you’ll never tire of?White Cheddar Cracker Mac. Always.
Mike
Director of Operations
How long have you worked at S+S?3 years
If you were a S+S sauce, which one would you be?My Sweet Bestie … it’s a classic, like me
Favorite daily side you wish was a permanent side?Anything pickled.
What whiskey/bourbon do you always recommend?Buffalo Trace...It pretty much as everything you want without overdoing it
Collie Collie
Hospitality Director
How long have you worked at S+S?I joined after Tom and Haley caught their groove for a year. Summer 2015.
If you were a S+S sauce, which one would you be?“I Can’t Even”—a tad sweet, yet spicy throughout.
Favorite daily side you wish was a permanent side?Braised kale - healthy, flavorful and cleans the system.
What whiskey/bourbon do you always recommend?Bourbon/whiskey recommendations are like dating sites where you must get to know the drinker to link them with the correct “water with a soul.”
If you had a dish named after yourself, what would your dish be?Meatloaf is the only dish that would plant a smile on me by carrying my name because it has never met a stranger.
Chris
CWE Manager
How long have you worked at S+S?1 year and two months
Favorite daily side you wish was a permanent side?Josh Childress' mashed potatoes.
What whiskey/bourbon do you always recommend?Daily drinker: Buffalo Trace Rare drinker: Four Roses Small Batch Select
If you had a dish named after yourself, what would your dish be?Beer
Zach
STC Manager
How long have you worked at S+S?9 months
If you were a S+S sauce, which one would you be?Easily the Mustarolina sauce. (Pro tip: if you mix equal parts Mustarolina and My Sweet Bestie you end up with this incredibly complex smokey/honey mustard style sauce that is absolutely amazing on our pork sandwich).
If you had a dish named after yourself, what would your dish be?Well ... do you remember that crazy mustarolina/bestie sauce I told you about earlier? If you toss some trashed ribs in that sauce with a side of pickles, forget about it. End of story. Good night.
John
Hampton Manager
How long have you worked at S+S?3 years in September
If you were a S+S sauce, which one would you be?I Can't Even because I like to keep things spicy.
Favorite daily side you wish was a permanent side?Roasted Potatoes
What whiskey/bourbon do you always recommend?Old Forester 1920
Jake
Delmar Manager
How long have you worked at S+S?Since Jan 2020
If you were a S+S sauce, which one would you be?Chicken gumbo
What whiskey/bourbon do you always recommend?Blanton's
If you had a dish named after yourself, what would your dish be?B.L.T. with smoked chicken and avocado
