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.”

Mike P

CFO

How long have you worked at S+S?

A short while but I’ve been eating at the Delmar location since it opened in 2014.

If you were a S+S sauce, which one would you be?

My Sweet Bestie, with a splash of Hotangy

What whiskey/bourbon do you always recommend?

WhistlePig Rye is my go-to, but I also always recommend anything from Hillrock Distillery in upstate NY.

If you had a dish named after yourself, what would your dish be?

The 2-Combo plate with Pulled Pork and Fried Jalapeño and Cheddar Bologna.

Mike

Director of Operations

How long have you worked at S+S?

5 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.

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.

Jordan

Beverage Manager

How long have you worked at S+S?

Been with S+S for a year.

If you were a S+S sauce, which one would you be?

Alabama ranch. I may not be exactly what you were looking for when you asked for ranch, but I’m fun and a little spicy and hopefully you like me too.

Favorite daily side you wish was a permanent side?

Not exactly a daily side, but get me sloppy-no's on the menu year-round. I guess you could say I'm a sloppy-ho.

What whiskey/bourbon do you always recommend?

I personally love Knob Creek 9yr and always recommend it for someone getting started in whiskey. It’s sweet, nutty, and complex, but doesn’t break the bank. If you’re looking to level up your whiskey experience try the Knob Creek 12yr if you can find it.

Chris

Hampton Manager

How long have you worked at S+S?

13 months

If you were a S+S sauce, which one would you be?

Mustarolina

Favorite daily side you wish was a permanent side?

Smoked/Roasted Veggies

What whiskey/bourbon do you always recommend?

Eagle Rare

If you had a dish named after yourself, what would your dish be?

Smoked Chicken Enchiladas

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.

Lisa

BPV Manager

How long have you worked at S+S?

11 months

If you were a S+S sauce, which one would you be?

Hot and Tangy

Favorite daily side you wish was a permanent side?

Tina's Buffalo Chicken Salad

What whiskey/bourbon do you always recommend?

Jefferson's Ocean (Call it Pirate or Mermaid Bourbon)

If you had a dish named after yourself, what would your dish be?

Throw Hot and Tangy sauce into a portion of salmon, serve it in a popover and call it "Breakfast of Champions"

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

Josh

CWE Manager

How long have you worked at S+S?

1 year 4 months

If you were a S+S sauce, which one would you be?

I Can't Even

Favorite daily side you wish was a permanent side?

Green Bean Casserole

What whiskey/bourbon do you always recommend?

Jefferson Ocean Cask or Blackened

If you had a dish named after yourself, what would your dish be?

Whatever it is it would be “a la King."