World BBQ
Take a trip around the world this summer in South Florida, where you can try Texas craft pit barbecue and Korean, Haitian, Caribbean and Southern BBQ from west Broward to Key West.
Apocalypse BBQ
apocalypsebbq.com
The story: During the pandemic, owner Jeffrey Budnechky’s photography business foundered, so he traveled to Long Island to buy a smoker he “found through a barbecue group Facebook page” and started Apocalypse with his wife and mother-in-law. The tagline: Natural Born Grillers.
What to order: Melt-in-your-mouth brisket and crispy burnt ends, advises Jeffrey, plus “the mac ‘n cheese, cornbread and baked beans for sides.” Don’t forget his mother-in-law’s creamy Nutter Butter banana and Oreo pudding desserts.
Where + when to find them: Pop-ups at J Wakefield Brewing, 120 NW 24th St, Miami, Unseen Creatures in Bird Rd. Arts District. Follow their social media for updates.
Bon Gout, Little Haiti
bongoutbbq.com
The story: Co-owners Wesley Bissaint, Jean Lucel and Edward Rawson started out “catering and doing street barbecue,” says Bissaint. Their regulars encouraged them to open a restaurant at the then-vacant space where Bon Gout now stands. “They encouraged the building owner to lease us the space.”
What to order: Haitian-style Zakos Tacos, in soft corn tortillas generously heaped with tender BBQ chicken, traditional Haitian griot pork, creamy queso fresco, tangy sour cream, fresh cilantro and spicy pikliz (pickled vegetable relish) with mushroom rice and mac ‘n cheese on the side. Don’t miss the custom-made wooden Haitian chess set.
Where + when to find them: 99 NW 54 St. Tues.-Thurs. noon-8pm; Fri.-Sat. noon-10pm, Sun. 11am-6pm, closed Mondays.
Drinking Pig, N. Miami
Drinking Pig
The story: While out of work during the pandemic, friends and chefs Raheem Seale from St. Croix and Mark Wint from Jamaica “took a trip down to Homestead, tried some barbecue and right then and there, we found a smoker we could buy. Saw it on Sunday and went back to buy it on Monday,” says Seale. They parked it in front of Wint’s house, got to work, and it was such a hit Raheem’s wife Yohanir Sandoval said they should sell their foods.
What to order: The chicken, first brined in Caribbean herbs and spices, then dry-rubbed with their own blend. Yohanir’s moist cornbread made with corn shaved fresh off the cob, and collard greens “with the addition of smoked chicken and a little habanero for heat.”
Where + when to find them: 845 NE 151 St. Every Fri.-Sun. at noon until they run out.
Korea Restaurant, Sunrise
korearestaurant.online
The story: This family-run business opened less than a year ago. “We took over a space, came in and changed up the stoves to fit our cuisine, Korean barbecue,” says Lucy Yang, general manager, and chef/owner Sang Yang’s daughter. “Once customers came, there was lots of word of mouth and we got busy quickly,” Lucy says.
What to order: Galbi Korean short ribs marinated in Korean barbecue sauce, marinated pork belly in spicy Korean BBQ sauce, double fried chicken that’s extra crunchy and crispy, and wings – spicy and sweet soy garlic make the chicken wings “killer and something you must try,” she says. Don’t forget sides of homemade traditional kimchi and their meaty stir-fried mushrooms.
Where + when to find them: 8438 W. Oakland Park Blvd. Tues.-Thurs. 11:30am-10pm, Fri.-Sat. 11:30am-11pm, Sun. noon-10pm.
La Traila, Miami Lakes
latrailabbq.com
The story: Deeply rooted in traditional Texas craft barbecue, Austin native Mel Rodriguez left the corporate world to follow his heart. In March 2020, he drove to Texas to pick up his massive smokers and open his business here. After popping up around town at a brewery and other locations, he opened their brick-and-mortar La Traila in June. “My sister moved down to Miami to help me with the business,” he says. His partner is Isaiah McKenzie, a former NFL player and current venture capitalist.
What to order: The brisket, which they smoke low and slow with North Florida oak for 10 to 12 hours in their 20-foot-long smoker. They also serve it in their empanadas, three to an order. Pick their queso mac ‘n cheese and homestyle potato salad, “which I make chunkier and with both mayo and mustard to give it some tang.”
Where + when to find them:8030 NW 154th St. Wed.-Sun. noon-6pm or until they sell out. They also sell breakfast on weekends from 9am-11am.
Smoked BBQ, Key West
smokedbbqkw.com
The story: Three years ago, after Hurricane Irma hit Key West, Mick Reed, originally from Georgia , and his two buddies from Kansas City found a boat for sale and decided to open one of the few floating restaurants in Florida. “We’re at the Garrison Bight Marina with amazing water views and fish all around you. It’s very laid back,” he says.
What to order: Their signature Big Hog, a huge sandwich with smoky pulled pork topped with crunchy coleslaw and signature Georgia sweet sauce. Traditional zesty Kansas City-style sauce tops their crispy burnt ends. Smoked baked beans, made using a family recipe, is loaded with their leftover smoked trimmings. Their savory German-style smoked potato salad is made with apple cider vinegar, mayo, bacon and spices. Keys-style sides include smoked fish dip, bacon hush puppies and back country spring rolls made with pork and collards.
Where + when to find them: 1801 N Roosevelt Blvd. Tues.-Sun. 11am-9pm, closed Mondays.
Smokez/PIG FLOYD, Palmetto Bay
www.pigfloyd.net
The story: Columbus high graduate Patrick Sheehy and his high school friend Marc Buoniconti, son of former Miami Dolphins Nick Buoniconti, first opened their BBQ spot near The Deering Estate. Today, they do events and pop up at Dapple Bar + Kitchen in Palmetto Bay. Sheehy, a veteran of the competitive barbecue circuit who operates his Pig Floyd catering business, calls Smokez “a great place for families to come, dine and have fun. We’ve got games and libations for the adults!” he says.
What to order: Japanese Wagyu prime or Angus prime brisket, their massive pound-and-a-half beef ribs, Duroc pork belly or their 24-oz stuffed Florida lobster. Grab a side of cowboy beans filled with the day’s meat trimmings, collard greens and Southern-style sweet coleslaw.
Where + when to find them: 7271 SW 168 St. Wed.-Fri. 4-11pm, Sat.-Sun. 2-11pm.
