Dayton BBQ

Tim Sommer aka El jefe de humo handling a pork butte.

Tim Sommer aka El jefe de humo handling a pork butte.

As born-and-raised Daytonians we know that being the crossroads of America makes it impossible to subscribe to just one style of barbecue. We’re less than a half days drive from barbecue institutions like (Lexington) North Carolina, Memphis, St. Louis and Kansas City. In our hearts we probably identify most with Texas style barbecue.

But this isn’t Texas, or any of those cities. We didn’t want to tell the story of a style irrelevant to many Daytonians, we wanted to be part of a story, Dayton’s story.

We have deep working class roots in the Dayton area, and want to continue in the tradition of many recent businesses paying homage to those roots. That also means getting back to the roots of barbecue, uniting the community from all walks of life, around food.


Barbecue is a cultural tradition unlike almost anything else because it’s the cooking tradition of many native cultures, from Africa to the Americas.

This food was made with care because it didn’t take minutes, it took hours of constant attention over an open fire. We all have powerful memories of being cooked for, and that is what we’re all about.

We don’t put our barbecue in a big commercial machine, press a button and walk away. At S&S Meat House there are no secrets. All of our meat is smoked in our locally sourced, home built offset smoker. It's hand tended for up 14 hours (depending on the cut) and fueled by the aromas of locally grown hardwoods like oak and apple.