Where BBQ Meets the Open Road
Dilly Ray's Sweet Heat isn't your average food truck. We roll up in a fully converted double-decker bus that turns heads and fills stomachs.
The ground level is where the magic happens — our custom-built smoker and kitchen pump out plate after plate of slow-smoked perfection. Order at the window and grab a seat upstairs.
The top deck is the dining room with a view. Open-air seating lets you watch the world go by while you tear into a pulled pork sandwich dripping with our signature sweet heat sauce. There is nothing else like it on the road.
Co-Founder
Jason has been obsessed with smoking meats since he built his first backyard pit out of cinder blocks. A serial brand builder with a nose for oak smoke and an ear for what people actually want to eat, he handles the operations, the tech, and makes sure every brisket hits the right bark.
Co-Founder
Dylan is the creative fire behind Dilly Ray's. The man behind the sauce recipes, the bus concept, and the bold flavor combinations that keep people coming back. When he's not perfecting the sweet heat glaze, he's dreaming up the next move to put this bus on every corner.
Quality ingredients. Low and slow over real wood. No shortcuts, no microwaves, no apologies.
Every cut is hand-selected. Every rub is mixed in-house. We smoke with post oak and cherry for hours — not minutes — until the meat tells us it's ready. Then we hit it with our signature sweet heat finish: a balance of brown sugar warmth, Carolina tang, and a slow-building pepper kick that stays with you.
That's the sweet heat philosophy. Respect the craft. Feed the people. Keep the fire burning.
