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Flyby BBQ

BBQ Judge Bryan Suddith on BBQ

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I’ve written a lot about BBQ.

So today I write about it again. Today is National BBQ Day and my friends at the Kansas City Barbecue Society have been reminding me that May is National BBQ Month. I do love BBQ. I was just in South Carolina in March for bbq, judged a competition in Atlanta in April, judged a competition in Indianapolis later in April, and was in Austin last weekend eating bbq for fun.

In June I am judging contests in Ohio, cooking in a contest in Kentucky and judging another contest in Indiana. I spend a lot of time traveling to eat, cook and judge great bbq.

It doesn’t take a lot of of anything to make great barbecue. Just meat, fire, and time.  Three little things that when done right produces a great product. The best bite of barbecue I have ever had didn’t require electricity. Just a guy and a fire and long long hours tending to both.

Ribs. Brisket. Sausage and a beef rib from Austin’s La Barbecue.

Here are four things I have learned over the last 8 years traveling, eating, judging and studying American Barbecue.

First: The debate of Kansas City vs. Texas. Which is better? They are both crazy good. It’s a style difference. It’s like comparing deep dish pizza with a slice of thin New York City pizza. Both good. Not the same. All the major BBQ regions offer something unique about their region. BBQ is personal like that. It’s built on tradition and proteins that are local. Texas = Beef. Lots of it. Carolinas = Pork lots of it. My tip, don’t go to Greeneville South Carolina or Memphis looking for Brisket.

Aaron Franklin of Franklin BBQ with Bryan in Austin, TX

Second: Behind every good plate of barbecue is a family and that family has a story and barbecue is how they share that story. In South Carolina I ate at Mike and Jeff’s BBQ. Mike’s mom was the server, Mike’s sister was at the register and Mike was tending the coals at the smoker out front. Louie Mueller’s in Taylor Texas is operated by Wayne Mueller, grandson of Louie. His sister operates one of the hippest BBQ shops in Austin, La Barbecue.

SLAPS BBQ in Kansas City is run by brothers Joe and Mike and their mom is often in the store working the line. Payne’s in Memphis is still run by Flora Payne with her son and daughter at her side. She is still chopping pork at the lunch rush.

Third: BBQ is communal. It’s meant to be shared and eaten as a group. That’s my favorite. Order it all and share it family style. It’s a slow meal. It takes hours to prepare and there is no need to hurry to eat it.

Fourth: BBQ has a real legal definition. The United States Code of Federal Regulations defines BBQ, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat.

So technically, if there isn’t a wood fire resulting in smoke or hot coals, it isn’t barbecue.

Here are the questions I am asked the most when people learn I have traveled a bit for some great barbecue:

Bryan, what’s your favorite in Texas, Memphis or Kansas City?

Texas: Must visits, Louie Mueller in Taylor Texas, Smitty’s in Lockhart, both Valentina’s and Interstellar in Austin. Snows in Lexington is worth it as well. (I plan to spend time in Houston soon).

Bryan (far right) with friends and Interstellar BBQ pitmaster Warren McDonald (back row) outside of Interstellar BBQ. Texas Monthly’s #2 ranked Texas BBQ joint in Austin.

Kansas City: My favorite is SLAPs and Q39. Please visit Kansas City Joes and Arthur Bryant’s for the experience.

Memphis: Payne’s is a must as is the Bar B Que Shop (try the spaghetti).

Bryan, what’s your favorite BBQ in Dayton?

I love what Curtis  is doing at Fatbacks BBQ and his brisket is full of flavor and is my favorite in town.

Flyby BBQ

It is hard to beat the ribs at Flyby BBQ at the Fairfield mall.

I have been so impressed by what Warped Wing Springboro is creating out of their Ole Hickory smoker and the pulled pork nachos and pork belly sliders are better than Dayton deserves.

With that said, I have had great BBQ at Oinka Doodle Moo, City Barbecue (same smoker as Warped Wing), Hickory River in Tipp City, Adam’s Rib in Eaton, Combs in Middletown, Just Q In in Cincy, Pickles and Bones in Milford, and many many more. Those three up top are just my favorites here in Dayton.

So go. Celebrate National BBQ day and find some barbecue. Find a spot you like and support your local Pitmaster.

Flyby BBQ Launching Drive Through Service

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A new way to enjoy Flyby BBQ is coming this Monday December 14th – a drive through. In an effort to allow more customers to experience the barbecue they’ve come to love, the company is setting up a makeshift drive through, that they are dubbing a “Fly Through”, with their food truck outside their restaurant at Fairfield Commons Mall for the next 3 months (at least). It will be located in the main entrance parking lot near the restaurant, toward Panera bread and Blackrock Grill.

The drive through will offer speedy service without leaving the comfort / safety of your vehicle and will have COVID protocols in place. It will have a limited menu but will include most of the customer favorites such as the famous “build-your-own” macaroni bowls with slow-smoked proteins. Hot chocolate will be available for the winter season and the food truck will be sporting a dazzling display of many Christmas Lights to spread holiday cheer.

Beef Brisket Macaroni- Premium Certified Angus Beef® smoked overnight for 15 plus hours over local hickory wood.

The drive through will be open in addition to (in-store ordering and door dash will still be available) the restaurant’s normal hours. The hours of the drive through will be as follows until January, then will be adjusted slightly: Sunday-Friday 11AM-2PM, 5PM-8PM | Saturday 11AM-8PM

Flyby BBQ To Open Tuesday, February 19th

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Flyby BBQ will be joining the line-up of more than 130 retail, dining and entertainment options at the Fairfield Commons Mall this week. This addition will join the already diverse mix of restaurants at the property including BJ’s Brewhouse, Chuy’s Tex Mex, Bravo! Cucina Italiana and Spinoza’s Gourmet Pizza and Salads, FUSIAN, MacKenzie River Pizza, Flyboy’s Deli and Melt Bar and Grilled.

Butcher in the new Flyby BBQ restaurant at Fairfield Commons Mall

Flyby BBQ will be open to the public starting Tuesday, February 19th at 10:45 am. The Beavercreek Chamber of Commerce will be officially welcoming them to the Beavercreek community, by conducting a ribbon cutting at 3:30 pm on Friday, February 22nd. The Grand Opening Celebration will kick off on Saturday, February 23rd at 10:45 am when the first 50 people to purchase an entrée will receive free BBQ for a year (entrée and drink once a week, each week for a year) – be sure to line up early as spots will go fast (tents not provided). Flyby BBQ will be donating 100% of the food sales on Saturday to: Fisher Nightingale House, NCCJ (National Conference for Community and Justice) Anytown Camp, and Big Brothers Big Sisters at Yellow Springs High School.

David Butcher, Founder of Flyby BBQ, is a Yellow Springs High School graduate and is a recent graduate of Ohio State University as of December. He was named #1 Student Entrepreneur in Central Ohio and top 25 in the United States by Entrepreneurs Organization in both 2016 and 2017.

The restaurant is located outside of the mall’s main entrance next to FUSIAN and will offer several delicious ways to enjoy your favorite backyard fare. They will be open daily from 10:45 am – 10:00 pm. To learn more about Flyby BBQ, visit their website at https://flybybbq.com or follow their social media @FlybyBBQ.

Flyby BBQ is a premium fast-casual “build-your-own” barbecue restaurant

Butcher started the business in 2016 with pop-up events and catering. Shortly after, the team began their food truck adventure. Harnessing a great following and 5-star average rating online, Flyby BBQ used this time to perfect the dishes that would mold the menu for their upcoming restaurant. “We are excited to be part of the growing Beavercreek community and give them a taste of what barbecue can be. It’s truly unlike anything you’ve seen before.” said David Butcher, Owner of Flyby BBQ. To show their continuing loyalty to the community, Flyby BBQ will host fundraising nights where 25% of the food sales will be given back to local organizations. Visit FlybyBBQ.com/fundraise or contact their team at 937-637-3001 to find out how your organization can get involved.

Flyby BBQ is a fast casual “build-your-own” barbecue restaurant featuring smoked meals with fresh premium ingredients in a fun and modern setting. They also feature homemade comfort food sides, famous peanut butter banana pudding, as well as craft beer and sodas. Their menu is sure to have something for everyone as they also offer vegan Pulled BBQ Jackfruit as a protein option. As Butcher put it, they serve “real smoke, real ingredients, real fast.” Looking to cater a small business meeting or large family for the night? Consider picking up a “Party Pack” and take the guess-work out of trying to feed up to 30 people. They also do special event BBQ sandwich bar catering for parties over 30 people. The full menu can be found on their website at FlybyBBQ.com/menu with online ordering coming shortly after opening.

The menu for Flyby BBQ – home of “real smoke, real ingredients, real fast.”