Miami’s Best BBQ Tour!! Must Try American BBQ!!

Miami’s Best BBQ Tour!! Must Try American BBQ!!

when I was about 22 23 I uh I got diagnosed with leukemia and if you can find that in you to push you can overcome everything and so to me cancer actually became the greatest thing that happened to me because it taught me that I have the strength to overcome this is Miami barbecue woo nice Smokey we got the wings this is Miami when you’re thinking about American barbecue you’re thinking Texas with its incredible beef and dry rubs the Carolinas with its delicious pork cuts and vinegar based sauce and Kansas City with its thick sweet sauce but Florida barbecue more specifically Miami barbecue is changing all of that today we are visiting the best barbecue in Miami from dinosaur ribs to brisket sausage and all the best sides Miami gets influences from all the best styles of barbecue from around the country and adds a little bit of that Miami Latin flare Texas Carolina’s Florida’s coming for you only for the barbecue calm down I’m not trying to start a ride over here or am I let’s go I’ve had Texas barbecue Carolina Barbecue West Virginia barbecue and today I’m having Florida barbecue apocalypse barbecue this is the number one spot in South Florida right now I’m excited never been here before I’m going to meet with Jeff the owner and I also have a a special guest right over here let’s go inside Chris is ready I haven’t eaten in days I’m ready my man dog how you doing good my brother how are you looking good bro you as well you as well dude I’m so excited I’ve heard so many good things about your restaurant oh man well I hope they’re all true let’s find out so what type of barbecue do you guys do here yo so we have our own unique Style on barbecue we do you know barbecue is a very regional thing depending where you are we wanted to help kind of cultivate that Miami style of barbecue so we’ve started to create a little niche we bring in a lot of Miami flavors we do that by bringing in elements like our Cuban coffee which is huge thing for everybody here in Miami and it’s something that brings people together just like barbecue does and we’ve taken that and put it on our ribs and put it in our barbecue sauce and we use things like moo which everybody that’s gr grown up in Miami has had some sort of Leon that was been marinated in moo at some point at a holiday party and all that wonderful bright citrusy deliciousness and we put it into our food and make it pop wow so this is like a real Miami barbecue it’s different that’s what we tried to go for week I was in Lexington North Carolina okay dude blew me away I’m going to Kansas City soon but right now we’re in Miami all right let’s go let’s show you what’s up go so what’s out here all right so here we have our smokers we have H 4,000 gon pits uh we run these guys for 24 hours a day our briskets cook for 24 hours a day which is why we have ribs chicken wings our pork everything gets made inside of these smokers we have a dedicated team of guys that are feeding this fire all day all night and after it’s done cooking in the morning it comes off it goes inside the restaurant and we serve it up to our guess and every time I pass by here you cannot park it’s packed always happens it happens yeah man we do we do tend to have a little bit of a line which is really beautiful thing and we’re very lucky that a lot of people have responded well to the flavors we’re putting out and the community loves us so it’s been dope I’m excited dude EXC wait try it barbecue cool so how is your barbecue pit how does this work B so we have we have four different pits right here and it depends on you know which pit Masters here in the morning uh they set them up with different Meats we have ribs in one brisket in another chicken wings in another kind of gets varied throughout and basically what we’re doing is we’re feeding them fire all day all night uh our boys just drop the logs in and whatever’s in here is you know taking in that beautiful smoke we run a mix of uh Hickory and Oak which gives it a really really beautiful flavor and once we’re done cooking those meats everything gets pulled off and gets tucked inside and ready to serve have you ever heard of beard Wars this is a sexy beard right here I love your beard it’s amazing and you got two different types of woods yeah yeah so you have darker redder wood is our is our Oak that’s our Florida wood and then our Hickory comes from North Carolina North Carolina yeah Hickory love that Hickory iser oh man can’t wait yeah this is beautiful stuff man yeah this is big man this is not small at all you guys want to open one up yeah let’s open one up for sure if we can briskets and shoulder are here yeah they’re all wrapped though oh that’s fine oh man look at that nice heat so you do beef and pork yep both pork chicken yes that’s something I didn’t know about North Carolina is that it’s like literally all of is pork and then you go to Texas it’s like all of is beef almost so every every region has their cut right than every region has their like their thing right Texas is big on brisket big beef barbecue place and then the Carolinas are known for their pork a lot of people say Carolinas are actually the birthplace of barbecue cuz it’s where you find the presence of almost every style of sauce every D they have the Tomato based sauce they have the vinegar based sauce they have the mustard base sauce everything kind of is there except for like that Alabama white sauce which is its own unique take uh and like Alabama is known for kind of like a SMY fishy kind of situation and a lot of chicken chicken is their big thing with that Alabama white sauce goes hard we’re trying to do the Miami thing so we did a little bit of everything but you know we couldn’t do barbecue without brisket so here we have a couple that have been smoking these bad boys have been wrapped they’ve been going for about 12 to 14 hours now we wait till they hit that 165 internal temp and then once they get to that point once that bark is set and it’s really nice and beautiful we wrap them in butcher paper and we let them finish all the way through so these guys will probably be going for about another 8 to 12 hours and then we’ll we’ll pull them off we’ll give them about another 6 to 8 hours to rest and then we’ll slice into them and serve them up slow cooking slow cooking all day so I was doing some research about barbecue and how how it came to be and it’s like around the 1600s it’s it’s really like a Cuba Jamaica I don’t know it’s like barbakoa you know barbecue it but it came from this area and then once they started bringing in like swine from Europe that’s when it started evolving and becoming something more you know so it did start in Cuba as well as the rest of the Caribbean islands and it was actually something that was started by the tyo Indians and the word barbecue is rooted in the word barboa you hit that out of the park and that was their cooking style for what they used to do and what happened was as we started migrating the tyo Indians through slavery and things into the Americas slave masters and and the and the the plantations would use these cooking Styles in order to produce a lot of food kind of on the cheap right that’s it was also the way of preserving food for a while and so barbecue took root in that sense once we abolish slavery these people had these like amazing ways of cooking and they kind of kept it going with the public and it started evolving over time a lot of people say like in Texas they had these guys working on these big oil fields and that’s how they would take these big oil pipes and they would weld them up and that’s where they made the first like offset smokers and I don’t know how true that is it’s just one version of the story of the many I’ve heard um but over time those cooking Styles kept kind of infusing and and and growing and they’ve become a part of what we know as today I love it dude you gave me everything I needed there you go dude per let’s go inside let’s eat let’s go yeah man we’re we’re on a HT for the best barbecue in the world and I hear you have the best bro hey bro you have some Cuban in there some some cafesito inside the bar enjoy bro I’m not the best in the world just want to no no no dude I’ve heard so many good things and obviously I see all the influencers posting I’m like damn I can’t believe my my kids live right here now so yeah I picked them up every morning right here right here guys so we got a table right here oh wait oh wow somebody took it hey no worries how are you good good I’m excited you good how you doing get the nice dude I like this so we’re going in the back what we doing here oh my gosh this looks good bro what’s up bro how you doing look at that that’s some amazing bacon got the Burgers right there beautiful bun and some onion dude it smells amazing so what we’re doing that that looks amazing that’s that’s bacon so yeah right now he’s making some brisket bacon on the grill that brisket bacon is something we came up with in house we take a pork belly we season it like brisket smoke it for like 6 hours slice it up nice and thin and then we fry it like bacon we serve that as an appetizer but it’s also goes on one of our Burgers if you want he’s dropping some off on a plate right now you can take oh look at that beautiful man yep and we serve that with our version of Carolina mustard sauce so we wanted to pay tribute to the Carolinas and their style of barbecue so we did a moo mix into the mustard so it’s like mustard and moo it’s got that vinegary taste which is really nice so it’s how we paying off like how we pay our respects to the Carolinas but we make it Miami by giving that moo twist you know yeah South Carolina is mustard base I think and North Carolina is more tomato yeah yeah I’m learning we’re all learning together yeah yeah we have to learn yeah there you go we’re not learning what are we here for you know exactly always push all right let’s get we got a couple burgers on the grill right now those are getting ripped off uh so we got we offer three different Burgers here we have our house Burger the he Burger uh then we’ve got the uh not so classic and we’ve got the wild board which has kind of become our most famous burger the wild boar so the wild boar is our housemade Patty it’s brisket and beef rib and then what we do to make it really special is we add cowboy candy which we take some some jalapenos we put them in a really nice tray cover them with brown sugar and spices and we smoke them for like 6 hours and it caramelizes into these beautiful Cowboy little pieces of candy we hit that with our brisket bacon some American Cheese jez Louise that’s a burger that you’re going to love baby come hungry come hungry and you going to leave happy every time H love guy dude a brisket yeah briset oh my gosh that’s the brisket that’s heaven right here oh my God look at those juices wow man oh my gosh whoa that’s that’s what I’m eating man wow brisket got you come on what’s that mac and cheese mac and cheese wa show ready yes you got an o- ring bro yeah woo the and they got the Cuban sandwich yes is that like a brisket Cuban sandwich what is that just a regular Cuban sandwich or brisket bacon brisket bacon so basically inside our moo mustard swiss cheese our homemade brisket bacon and some honey ham and look this is this is the orders guys table B4 table D5 table D I mean this is a lot this is like nonstop I easily see like 100 dishes here we never get a break on this you don’t get a break oh no this goes con L nonstop every time you are if you’re not leaving here sweating you’re a doing this right so this place is always packed No Reservations just get here got a table just wait in line a little bit especially lunchtime and it’s 3 p.m. and it’s packed right now I swear I thought that was lan PA right there bro that a little a little bit yeah got it kind of kind of Logan perfect so he’s doing the Mac right there and then he’s going to mix it with the cheese oh man this is it this is it so right there the cheese so he’s going to put it in wow bro wow man oh those are the ribs these are just regular Ribs Right not big they’re pork ribs there pork ribs yeah baby backs would be smaller than that right small yeah I love that charred man Smoky look at that it’s like little bit of the saltiness in this the spices right right here oh God oh God I’m I’m going to eat in the kitchen I guess you know when you’re eating the kitchen you know it’s oh he’s going to put some of the sauce that sauce the mac and cheese that’s how you know it’s good bro it’s nice and creamy nice and creamy you see woo oh my gosh oh my gosh it fell off the bone this is the best rib in Miami dude this is unreal it falls off I don’t know what to tell you bro the ultimate RI done try one of these these are our cornbread homemade every day want to try one do I have a spon or I sh mat it’s extremely hot but damn that is good weeny man look how hot it is Smoky wow as it cools down like it’s too hot oh my kids will love this bro cheese a little peppery now he’s going to give me that cornbread that cornbread is like a nice SK it’s the most unique cornbread I’ve ever seen in my life what are you going to do you’re going to add some sauce spr them what he going to do sea sace sea sauce go ahead brother W is that honey yeah my cascaded and lathered beautifully with honey the salt T sweet cornbread fluffy inside oh my God that salt though amazing that’s a great combo weird contrast but I love [Music] it the ultimate cornbread the [Music] eyes today’s been our ultimate beast day we we were told that when you we when you guys get got here they had an appetite so best believe we’re not slacking on that I’ll say I’ve never had honey and salt on cornbread wow how do you feel that’s a cut bro we’re about to have a dinosaur Ri so he’s about to sing right now I don’t know if you guys want to get that good it’s good it’s good it’s good him singing so because he broke the glass yeah so a lot of restaurants when their Stak Char I feel bad Charing the off to no no we got rid no got just got to sing embarrass yourself front everybody yeah oh my gosh hey dude that was nuts I I ate for like the 18th time so I have to ask you a question why do they have all like the it’s like rappers no these are Miami’s finest so this is Dwayne Wade he’s a basketball player we have but that’s not really him right that’s photoshopped in right yeah that’s photosho it’s him it’s him they they all came people over there we got Rick RZ DJ LZ and Dan Marino Dan Marino and and Pat Riley Pat R here Pat Ry attention ladies and gentlemen hey how’s everybody doing today hope you hungry me too I’m hungry too hope you guys are enjoying your meal just want to let you guys know uh we have this beautiful tradition here at apocalypse whenever one of our team members breaks a glass they have the honor of the privilege of singing a song for all of you guys and so today my man Anthony clap it up for my boy he actually broke 30 glasses so he’s been doing this for a little while now he’s got 19 to go he’s going to do a beautiful rendition of hey there Delila if you have your cell phone with you now’s a good time to take that out get your Instagram locked and loaded my man is trying to become America’s Next Top Talent so if you know the song for the love of God please help him sing because everybody knows he can hey there delil what’s it like in New York City I’m So yeah so tell me the history of the restaurant how’ you guys start brother so apocalypse started during the pandemic but the story actually started way before that uh I’m a big barbecue fan love barbecue my entire life the reason I learned how to cook barbecue was I found myself in a weird situation when I was about 22 23 I uh got diagnosed with leukemia and I was told I couldn’t go out to eat anymore so that was a tough hit for me because that meant I couldn’t go out and find barbecue to explore I couldn’t live like that so I decided to make a little bit of a brave move I bought a Weber Smokey Mountain and I started making barbecue at my house and it was just kind of one of these things that really stuck my family fell in love my friends fell in love and it was something that just became a part of who I was and I had this itch to just kind of go back to barbing and it hit me and I was like brother that’s it so I went inside I opened up my on Instagram account I made a little website real quick it took like I did whatever I could I started calling my friends and I was like yo I’m selling ribs I’m selling ribs like you know what this is about and we sold like two racks of ribs our first week and it was like okay you know it’s something is better than nothing and we tried it again and the next week we did four and the next week we did six and then 8 and then 12 and the next thing you know my house is just flooded bro and people are like waiting to get this barbecue my wife’s freaking out she’s like you got to get these people out of here this is not working and I’m like all right cool so we started finding farmers markets and popping up at breweries and over the course of the next four years we went from being this thing in my backyard to now having this amazing restaurant and really being like a part of the community here in Kendall and being able to take this unique kind of barbecue that we’ve trying to create to to all the people of the city and it’s been a beautiful opportunity to really put like my fingerprint on Miami culture and that’s something I’ll be forever grateful for what a story bro I got emotional there I I I believe that you have a choice to really take a decision on how you look at your obstacles and you can look at something like that as a challenge and say damn this is beating me down like this is the end for me or you can take it as an opportunity to come back stronger and I looked at a lot of my favorite athletes at the time when I first got diagnosed uh Ray Lewis was with the Ravens and he was kind of making that push to win that Super Bowl ring and he really wanted to lock that in and I keep I honed in on that a lot and I would watch every single Ravens game in the hospital and the way he would present himself to his teams and the way that he would talk about the things he was doing and like just setting that tone like drive drive drive and I was like dude it’s here it’s a and if you can find the strength these guys are doing remark things in the athletic world I would always talk about Ray Lewis LeBron James you know every big athlete that was doing something like yo that came from what was inside of your head and if you can find that in you to push you can overcome everything and so to me cancer actually became the greatest thing that happened to me because it taught me that I have the strength to overcome and it gave me this realization that whatever challenges in front of me is just another obstacle that can be scaled and if you set your mind to it you can make it happen I love that so I messed up my back in January I couldn’t walk for like 10 days during that time I I put it in my mind I will walk you know like you have to bro have to have to Bro scary but um thank you for sharing all this thank you 1000% I’m I’m ready man my mouth is salivating waiting for that food to get you guys some of this great food brother thank you thank you that was great thank you if you can help me sing him happy birthday in three happy birthday to you that is a massive platter here you go man this is this is the small barbecue platter the small barbecue platter extra small platter oh my gosh all right guys let me walk you through a little bit of what we got what we got all right so uh we’ll start over here in this corner those are our cafeo ribs then you’ve got that delicious smoked turkey it’s got salt and pepper on the outside over next to it you’ve got that brisket and I guarantee you right now you need zero teeth to eat my beef that’s going to melt in your mouth it’s super tender then you’ve got that Dino Rib King of the Jurassic right there there that thing is hella fat hella juicy next to it you’ve got our brisket bacon we talked a little bit about that before we make that in house that pork belly we smoke it for 4 to 6 hours slice it up and make that perfect brisket then you’ve got our smoker fried chicken wings those are smoked for about another 4 to 6 hours our baked beans our french fries our cornbread which of course has to be in the shape of a skull cuz you know this is the apocalypse we loaded up that mac and cheese with a little chich chadon crumble then you’ve got that lemon pepper Co slog and our baked beans o we start off with a wonderful little Sofrito little garlic little Rosemary to bring that to life and you need the sauces to keep it going you got that Carolina moo cilantro aoli yo negro and finally our housemade pickles and before I forget something I can’t neglect 100% the brisket and cheese and bananas those right there are something that are going to leave you in heaven dude this is heaven right here oh my gosh dude I’ve never seen a platter like this look at this we have a never ending dish year let’s go with this the brisket bacon are we all trying the same thing at the same time oh whatever you want just Serve Yourself you know one of everything me too I don’t know if my stomach’s going to have space for it but no we don’t have SP you know I I weirdly get more an appetite as I eat throughout the day but three is my usually my limit Three restaurant you pick three incredible restaurants the people in all three restaurants like the owners have been incredible yeah I think that’s so important in running a successful restaurant I took him to the best of the best today best Jamaican best barbecue best Filipino South it’s very limited Filipino so getting some mac and cheese let me try this is a true Feast bro yes it is might the most massive yeah yeah after this they’re going to make the David’s bin here platter so they have turkey there so that’s something that you see usually like a barbecue spots I don’t see anywhere else turkey the onion ring no I’m not a fan of onions no sorry for reaching that’s right oh my God it’s a delicious onion trying some of that brisket I can tell people online already like doesn’t that man know how to eat look at my pla it’s full want to make sure you weren’t going to eat it all you want to try a little bit of each eat I know Nate salivated behind the camera dude the brisket with their sauce it’s nice sweet barbecue it’s almost like Carolina style so are the rules in regards to when to use hot sauce versus when not to use hot sauce like is it is it an insult to use hot sauce on somebody else’s barbecue no I think it’s an insult to eat with with it only okay like like you has to be playing to see if you how you like it and then the sauce if it’s not you like it like an underwritten rule I feel like that me I put hot sauce on everything dude people get mad that I put hot sauce on everything but I literally love adding hot sauce I like adding sauces I just think it makes food better I think Americans have less rules than some of the other cultures us Americans like to mix you put that on an Italian like some sauce they’re going to be but I find that the YouTube world is very International and they often look for the smallest fault to jump and attack you like a wild dog they attack you forg so my elbows are off the table oh yeah yeah only for fil you know what’s funny I’m with my kids and they’re like elbows off the table that I’m like yo leave me alone all right so this is the breaking brisket trying it the sauce is really good yeah definitely add some taste oh my God the bacon it’s juicy and crispy bro it’s like a pork belly bacon it’s bris wow in regards to Etiquette would it be bad if I were just to take the sauce and and just yeah it would be but he doesn’t what about bathing it like take a little bit first bathing is that’s more YouTu acceptable yeah yeah you get a billion views if you if you bathe in a SAU sauce man I might even do it for a lot less hey by the way the mac and cheese so good for me so far the brisket with the sauce has been the best combination best combo but um I still got lots to try yeah he said we have to try this this is the brisket and cheese and banana so obviously this is the Cuban oh my gosh oh my God number one bro the brisket inside nice and cheesy but it’s also a little flaky it almost reminds me of like the Brazilian pastel dude this sauce is unreal really really enjoy this sauce what is it oo it’s a sweet barbecue man so so good it adds a like a richness to anything that you put it on mhm this is maybe like yeah up there maybe like 3 lbs I mean obviously the bone but Dam that’s a lot of meat oh my God it dude it’s sliding off the bone bro wow hey look so this is rare this is a beef rib dinosaur rib you know they have like 10 and that’s it and they run out yeah Inc no it’s the best bite the outer layer though I love that like all the spices outside what are your thoughts my thoughts are like I’m overwhelmed the how delicious food is yeah it is overwhelming it is overwhelming because like if you took this apart that would be a meal for us to yeah I know that would be a meal that’s a meal as well the two of us right when you add this all together this could be a 10 12 person big big person yeah at least like six people come hungry yeah they’re they go home full I’ll have one of these Wings cuz one mat yo M Stony hit me up bro I I I I’ll beat you in in the Eating competition ready everybody here is amazing nice sweet B like this barbecue sauce incredible yeah incredible we got to try some of these beans is there meat in there yes there is this is like the best beans of all time this is a baked bean party it’s a party in my mouth and everyone’s invited have you used that before we just did look at this man the meat in here it’s like a smoky Bean barbecue mes wow I guess we’re going for the kill one of these you know what this reminds me of in my childhood I used to go to a lot of Chinese restaurants and have the short ribs like like the barbecue you know bayback ribs same sweetness had a lot of barbecue in my life one of the top ever wow what are you trying there the dinosaur dinosaur that’s right that’s right we agree tried it oh thank by the way phenomenal good with a turkey it’s like crap I I got some more car I got some more I’ll bring some more app yeah dude I can drink it every day all day every day apocalypse thank you guys thank you hey bro thank you so much food’s too good what do you think Chris round two let’s turn around and go right back in one more and we are in Hometown barbecue this is number one Miami barbecue this is one of the best and it comes from New York but we love our New York Brothers here but this is from North Carolina oh wow is that like some mac and cheese so what’s the process here you guys smoking the wings or yeah we smoke the wings and then we fry them approximately an hour approximately an hour yeah how long has Hometown been here 5 years now I’m pretty sure so like pre pandemic they started yeah yeah the full pork sandwich yes sir and a brisket sandwich no that’s a big bacon BLT bacon BLT I’m sorry what’s your name Ernest Ernest where you from I’m me too this is caros what’s up caros how you doing manager T [Music] tortillas wow that layer it’s amazing how long you briset 12 hours 12 hours I am getting brisket 100% bro like I’m getting brisket no matter what bro oh it’s looks amazing one of the best Barbecues in the south Florida for sure in my opinion although it is a New York import but still counts and that’s turkey yeah turkey yeah that’s good yeah yeah real good SM turkey that’s the nib yeah wow wow so we didn’t order that but we’re getting that we’re getting that now that’s a spare that’s the we we order babybacks but let’s get spares as well wow bro incredible so the chef doing here is he’s cutting the corn the roasted corn he’s putting in a box to go and then he’s adding some salt right there beautiful that’s is that salt right there yeah salt that’s Sal and wow yeah I need one so what are you doing here three brisket sandwiches one brisket tacos one chicken taco all to go another brisket sandwich I got a lot right now [Music] you love barbecue that’s I do love barbecue there you go what it’s the golden way go over here not about sandwich that hot sauce is amazing oh you tried it awesome awesome thank you thank you all right we’re going to build our platter now we’re going to get beef pork chicken what else mac and cheese I don’t know we got the Kean Pie as well so where you from in North Carolina Ash Asheville love it some good some good beer in Asheville man I went to Asheville with my kids 2 years ago really yeah beautiful place Carolina food Carolina people nicest people in America the Carolinas West Virginia as well so Chef what do we have here the wakan chicken wakin chicken wak chicken so it’s roasted chicken and he added some sauce yep the H and marinade what’s this the brisket the uh Char bab oh there the baby backs yes sir those are smoked five or 6 hours and then put on the grill for about 30 or 45 seconds to heat back up oh there we go wow some Bay back ribs sorry the the the noise in here bro it’s like a vacuum I me dude this is what space Sounds like so look at that chicken W my gosh chicken and the ribs together wow that smells fantastic bro I can smell it from like 4T away so I didn’t know my we were going to do a North Carolina Miami barbecue here the the pork sandwich in Lexington blew my mind yeah yeah the barbecue out there is very very good can’t wait so that’s our first piece what’s next some more chicken I I love the concept of this restaurant the the way the ceilings are you have to grow here so you can watch as the food is being cooked Made For You n it’s something extra when you’re like sitting down you’re watching your food being made and brought to you I don’t know for me it’s it’s part of it yeah it’s it’s I need it always and the show right here in front of you guys as you sit you watch as they build every single order we got chips over here you have tater toss you have full pork got chicken you got ribs we’re going to get some brisket and I love The Branding the hometown branding so it’s from Brooklyn it’s from Williamsburg it’s from uh you know what I think it is in William it’s from Williamsburg right wow look at that the [Music] brisket oh my gosh is that a brisket sandwich Hometown barbecue started in Brooklyn Billy deran dery Billy dery so he travel around the world so this food is a mix between like Texan and Carolina Barbecue uh it’s more of a mixture of Billy D’s vision and Texas style barbecue got it so essentially New York meets Texas New York meets Texas cuz Texas is all about the brisket you know the cattle that’s what it’s all about when you go to Carolina it’s all about the pork right and here we have spare ribs uh bab back ribs we got brisket we have uh roasted chicken yes roasted chicken we got ma macaron cheese uh cornbread keine pie and then this sandwich is what turkey BLT turkey BLT oh gosh dude how do I even start this this is massive I’m excited you know about the sauces housemade hot sauce housemade barbecue sauce uh it’s vinegar base but it’s got a little bit more of a Kake we roast some Fresnos and mix it up in there make it really nice it’s got some uh apple juice as well got it seate this and I got a beer cuz I’m celebrating today it’s not give a so let’s try it so this is a spare rib over here we have the baby back rib look at the difference in size so that is the different piece of the rib over here we got the brisket look at the size of this oh my God look at the salt dude I have to like cut it here can’t even take it can’t even fit it on this plate wow this is like a fatty piece I’m just going to try it this is why I love Texas barbecue holy there a lot of fat right there though yeah you took a fat piece no but look that that is what you want in brisket the mix right so you have the crust you have a little bit of the spices here then you have the meat the fat it’s a lot of fat here but for me I’m good excellent bro holy [ __ ] that’s an amazing bite I’m I’m the only one eating if people going to be like this guy doesn’t eat with you enjoying this beautiful South Florida weather sweet oh wow what a nice be word that’s crazy good with like a honey on top themselves and we also use a little bit of rib M rib m a based black pepper sauce yeah it’s the black pepper that’s what makes this very different flavors for sure these two yeah extremely different this one’s marinated and that one is done daily it’s seasoned daily and put this so that one’s seasoned daily this is done marinated this takes me back to my childhood when I always to go the Chinese restaurants and spare ribs I personally love barbecue so much much lately I’ve been like enjoying every time I go to a barbecue restaurant I’m like oh man more and more everybody’s got a different style everybody’s got something put on plate does have that Asian like sweet taste yeah definitely Inspire I don’t know if I try the chicken next or what do I do we got here mac and cheese housemade mac and cheese with the breadcrumbs bread crumbs oh my God a little bit of tahen some butter roast it off so nice lately I’ve been having so many different Mac and cheeses huh I just had jerk mac and cheese now we’re having this yeah this one pretty classic the bread crumbs the marinade is is what very heavily Chipotle uh onion garlic B of cilantro lime juice very reminiscent of South Texas Texas style so South Texas waka waka just feels like Mexican like the Mexican spices very heavily seasoned that way oh bro it’s so good you have a little bit of spice in there it’s not too spicy it’s chle the the wakan chicken wakin wakin chicken wak and chicken I’m going to add some spice let me add some spice my hands are like super dirty I can’t even add here at this point that looks like the Carolina style it’s definitely thin like it for sure nice gr put on them and the fact that we season them a little bit early and get everything on there and get them in the smoker we we do it the right way you know some restaurants barbecue restaurants do the turkey so good that it’s like Thanksgiving every time you go in you know ours A bran in advance season the day of they the ultimate club right yeah maybe add some barbecue on this one this is the one I haven’t tried right cornbread I left it for last cuz I wanted to have space it’s so fluffy it’s crumbly when I go eat barbecue I need to have cornbread always how do you think I go some David’s dinner hot sauce got a little cut then a little piece might be the best cornbread I ever [Music] had it’s amazing it’s like a dessert right there man with the with the salt of desserts oh SP desserts what do we got so we have a key lime pie so the best keyme pies usually come from the keys but we’re here in Miami next best thing here we go I love that bottom little crust on the bottom it’s like multiple layers cookie it’s a custard that’s what it is yeah cuz usually the Kil p is like almost like a cake in a thick cake this one like falls apart look just like that very different the style I get used to coming here coming here once a week bro love the Ambiance too so we’re here in alapata uh it’s right next to downtown it’s 2-minute drive there right yeah next to the what rubel Museum rubel Museum jackon Hospital Jackson Hospital and this is like the next this is like the new area to be like the new Windwood is what this they’re dubbing alapata um and yeah it’s amazing bro this is like enjoy this one the best barbecues I ever had to be honest I’ve got a lot of good barbecues but man this is this is some real unique stuff that’s what we’re trying to do thank you amazing amazing I’m I’m full you got two c he’s killing me so Miami barbecue Miami barbecue better than Texas better than North Carolina going to cost some Wars no I mean we’re starting arguments online you know people that come from Texas oh you do it’s way they say it’s way better than Texas barbecue Hometown barbecue is better than Texan where where you going where you going she’s like out dude St away after that that’s it glad you guys enjoy well thank you thank you so much bro thank you thank you Hometown barbecue all right that’s it we did it barbecue Hometown right here in alapata wow it live up to the hype guys that is some good brisket so here in alapata Hometown barbecue next to the Santa Clara station on the metro metro rail Santa Clara station that has to stop if you want to come here to Hometown via Metro that was the best barbecue in Miami this an apocalypse woo Che Dwight welcome to Hometown barbecue where you from Miami Florida oh yeah you’re like me you’re unicorn absolutely we’re like the last one standing bro that ones here baby hey thank you so much it’s 11:00 a.m. it’s hot it’s Monday have my ice cold beer and I hate Mondays actually that’s the name of the tavern we’re at this one of the best barbecue joints in Miami and we have Carl right here Pit Master my man born and raised in Miami so you know true authentic barbecue so what is your barbecue about my barbecue my barbecue is my own passion my own love for exactly what I like to do you know becoming a Pit Master anybody who doesn’t understand what a Pit Master is Pit Master is the passion the love the dedication to season it the way that you like it put your own flavors in there and make love to everything that you do it’s not about putting something on a grill and sitting there looking at every 2 hours having that patience having that passion that just so exotic when it comes to feeding somebody and you get that feedback from that customer and the wow factor that happens behind you is amazing so you love a smoke so we have a smoker right here I have the smoker right here what do we have inside all right so we’re we’re smoking some wings right now some wings all right we SM Wings here I got some jalapenos for some hot sauces going on there oh wow I got a whole R ey sitting on the side right here and the ribs in the back that are WRA til right now I haven’t seen Jalapenos in a smoker like this I saw that got to be careful the smoke smoke R by oh wow right there smoke it we smoke it for about 3 hours take it out then we’re going to do a reverse here on it cook it over open fire I have my little Kettle Grill on the side right here on the the right side right here do our tomahawks the ribey uh New York strips all the different steaks and everything like that low temperature you don’t want to overcook it I cook them whole that way it doesn’t cook the center of the meat that way you get the smoke flavor without cooking the meat and do that reverse here and we do it over the Open Fire and so you’ve seen myami Chang you know you’ve been you were raised are you 40 50 years old 50 no this year oh wow listen that’s what keeps me young right there an IPA at 6:00 a.m. in the morning that’s my coffee that’s my marinade if I’m I’m not merited you have some crazy hours for your restaurant I saw it’s was like 8:00 in the morning till like 3: is that how it works yeah it’s U 8:13 to 3:57 the next day is 811 because everybody is 8 to 4 8 to 5 8 to 6 or whatever why be boring hey let me create my own hours listen bottom line is I’m open 8: to 4: Tuesday through Saturday I’m open till 6:00 p.m. on Fridays and you know but why not have fun with what you do when you have a passion you have a love and you you do what you do day in and day out you have to enjoy the moment have fun with it and love it for sure and I love the interior restaurant it’s like a Tavern there it’s a little dark feels like I’m in medieval England so when I was um Wow since I was probably like eight or nine years old I was in the Boy Scouts okay and I fell in love with the outdoors and I love to play with fire and then little pyro yeah pyro I burned everything down and I had a lot of fun with everything that I did and you know sitting back and I was a little fat kid like a like literally that little Ro poy kid that was me I was in the same boow at 15 so I love to eat you know Scout Masters out there cooking cooking cooking hey let’s what are you cooking over there so I I first of all I like the fire but I like the cooking aspect so I I fell in love with it I mean fell in love with it ay open fire and you can make amazing food out of here so there’s nothing like open fire and Grilling and just finding something that doesn’t matter what type of protein it doesn’t matter what it is but if you like that protein and just adding this and adding that and then figuring out how to do it over an open fire really that’s that’s how the world started yeah you know you go back in medieval times and everything C caveman caveman fire and some meat yeah came you know just go out there and enjoy it like there’s you know people don’t have patience for it yeah you know everybody wants Simplicity hey throw in microwave no that no no let’s make love to you want something quick hey grab a bag of Doritos and yeah you know get your little fix in between yeah so and how long have you had the restaurant for 8 and 1 half years 8 and a half years yeah nice so he’s here every day so he decided he’s going to make a man cave he has a Speak Easy across the way guess what it’s called Tuesday let’s go around and find out but Florida doesn’t seem like it has the same like pole as some of the other Southern St like you look at like the Carolinas Texas what what do you think that is like is Florida will it have it day in the sun Florida is like the diversity of um the whole us and we have every culture out there people come from everywhere and people are not used to it people that are from the south people that are from Texas people that are from all those other places Kansas City understand barbecue cuz that’s where they grew up on that’s what they know Florida’s never been known for barbecue so now barbecue is coming to Mii when it comes to and not just barbecue but smoked food so now it’s becoming real like everybody wants to get into it now everybody is learning hey there’s an art in it there’s a passion there’s there’s a love for everything that we do hey let’s get it let’s get it going like like I said 8 and 1 half years ago when I opened this place up there’s not a smoked place besides Hometown which is a commercial smoker which is completely different somebody use an offset this is more work you set that the electric smoker or that gas smoker you set that [ __ ] and you walk away hey no your shit’s good no you got to sit here you got to maintain it you got to add wood you got to it’s more work same thing Jeff’s doing at apocalypse he’s doing amazing things over there I have nothing but the best for that guy I’m dreaming of your barbecue come in we’re going to enjoy the magic that happens in this little Warehouse my place the kitchen let’s go introduce of my little food truck over here so more than most food trucks got a four burner a 12-in flat top a deep fryer and then the amazing people back here that’s it the people that day in and day out are here and make it happen make the magic happen a this looks nice is that a Cuban sandwich n that’s actually a I’m just waiting for there just letting everything just stay warm when I put the cettas on it Monster bre that’s a Miami bar barbecue right [Music] there oh wow I almost feel like I should try something else oh sh no I was trying to get behind this this for us you forgot about that oh snap all right since CH on yeah beautiful the sauce so good what is that I didn’t use pork belly when I make my Chatum so this comes from the cushion meat so you have more meat than you have just fat on there I was going to say it’s not just like a pure so everybody in Miami they just salted I figured it was boring first thing as soon as it comes out of the fire we throw lime on top I throw red hot extra hot I have a Chipotle mix that I make um add a little bit of um salted butter on top of that toss it in a bowl add more lime to it and put the Magic in there I to say bro I’m speeches I’m loving it it does have a lot more meat yes wow I’m going to stay back here bro let me tell you when you make love to something and you have that passion there’s nothing like it there is nothing like that I love this analogy I I’m I’m unfiltered beird no way so what’s your name jul Julian Julian where you from Bor r no way like me unicorn bro yeah uh pork belly or what is that pork belly what do you put in there cheese sauce cheese sauce oh my God looks amazing on the Burger on the burger wow with a pork belly wow how are things looking there yeah all I see is people there A lot of people people’s always good yeah yeah here Joe so is this the line right here this is the line This the line right here we’re getting everything ready just so when the’s coming out ahead to serve it all love and what’s your name my name is Joe Joe yeah and how where you from uh originally from Venezuela but I’ve been here already like 30 plus years so might as well for Miami ARA or kachaa kapas yes kach kacha is next time you come I got youa yeah you of course I made no way I going to make you something mom’s vene my parents are Venezuelan oh for real they I got so 8:00 a.m. who’s coming to a barbecue Tavern 8:00 a.m. on a Monday some Brits that like to drink on Monday remember we’re open on Monday started Tuesday I know know firefighter oh sorry we have firefighters show we got cops people work around the area drivers so what’s breakfast Ser breakfast uh we got steak and eggs where we got eggs we can make wraps we got uh Chicken and Waffles we got uh creta sandwiches we can just serve your cretas um pretty much anything you want pancakes chicken and waffles with an omelette some brisket of omelets brisket and omelette I didn’t to do that definitely so yeah we have we have omelets veggie omelets Western like have a lot of things for breakfast yeah so we got three different style of rubs that we have here this is my my brisket rub so you got pepper you got a lot of spices you got about 57 different seasonings in there this guy right here wow so you have dried fruits smoked paprika you have pepper you have garlic you have onion you have cilantro you have a a smoked uh sweet dried out Peach inside of there a lot of great flavors there’s about 50 something different seasonings are inside there I make everything with a lot of flavor a lot of passion a lot of everything right here so this one right here this is a black pepper rub pepper rub black pepper rub so this has nine different peppers in here it does have a little bit of the Sweet Smoke uh fruit flavors that are inside of there um this is something that will be in bottles I’m going to I’m going to put this on the Shelf real soon I’m very passionate about this one specifically because the magic that comes out a little bottle right there so this is my P pork rub right here the basics that everybody use you have your paprika you have your smoked uh flavors the garlic the onion the pepper so all this is what makes this place so special yeah all these yeah plus you it’s it’s all that flavor all that flavor hey beard is in it’s in y’all better recognize that’s the ribs y smells great so we’re going to unwrap the ribs now let’s see this wow you comes we using some brisket and the cro on top and the cett on top yeah these are actually like people order these a lot definitely like it’s like this every day ow I it’s actually slow like you said Slow it’s actually slow right now Venezuelan sandwiches are always loaded huh always you always got to load them up Burgers everything got loaded loaded bonus I love this Miami you know Latin influence either gretas sois true like barbecue from Miami has that element oo that looks so good we get the magic away every so we’re only open breakfast and lunch and you’re going to find me during these hours the best food you’re going to get it Miami in the Tuesdays is that open as during the evenings or is that only as well sort of By Request only request only the I you have to know me yeah I know a guy I know a guy tooy who know we know a guy who knows a guy know a guy is that hot sauce or just like barbecue this is the magic of Miami talk about flavors smoked all the Peppers nine different peppers onion cilantro garlic whatever you want dipping it let me dip it dip it let me try with some CH WR that Smoky Barbecue pepper wow wow beautiful ribs I also like the plating very nice ooh look at that that looks so fire still soaking in there oh my gosh oh it’s going to be tasty woo my gosh that looks beautiful that beauty man forget Texas Texas ain’t ready for this WOW best seller yeah this is bestseller yeah it is and you let it soak in there again oh my God it soaks in its own like its own yumminess okay so you’re adding a a different sauce there what is that a mustard base a mustard base sauce so mustard is South Carolina North Carolina is more tomato that’s a uh cilantro sauce that I make in house cilantro onion a lot of cilantro more cilantro and more cilantro everybody makes an aoli the aoli is full of oil there’s no oil in this guy cuz I make it myself I don’t like eating oil when I’m eating I like a thick juicy I’m a sauce person they don’t know the Alabama sauce Alabama sauce Alabama sauce so Alabama sauce is the biggest tradition of barbecue when it comes to anything that has to do with beef most amazing sauce my favorite sauce of anything that I’ve ever tasted let me tell you I make my own and you’re about to find out from Alabama is it like a the sauce is Created from Alabama make sure cre in Alabama gotta yeah so this Eagle Scout wants to kill me I’m not that’s nice it’s like a fruity salsa not so much spice in here tasty 16 hour smoke brisket it’s about 4 and a half to 5 hours oh my gosh it just falls apart so tenderness is my key the way I finish my brisket nobody does because I want mine fall apart I want that comfort food I can make you you want competition let’s do competition it’s not about competition when you feed people because comfort food I’ll put that up against any fine dining food that you can ever I mean it’s amazing why do you choose um the mustard I personally like the mustard barbecue sauce so mustard goes well with beef so mustard Bas um the onions nobody serves it like that hey I just do my own T I just do what I like to do that’s it it like creamy man wow now ribs that competition bite oh smokiness Falls the bone I like to sort of touch sort of touch and just add a little bit just add a little something just like I remember them fall off the bone these are the ones that’s sweet I’d rather not put it on there because it’s like salt you put too much salt you can never take it away put too much sauce I want somebody to enjoy the product that I put out like you said some people do like very sweet ribs this is more Savory you do some sweetness there but you have sweet Savory put all the flavors in the basket make everybody happy I love it we’re standing right in the middle of restaurant it’s full every day you always twice I’ve been here twice pack I’m doing something right good good good for you beautiful rub on top you see nice and tender and you have that barbecue barbecue sauce the mayard effect of Brown and you can see it right there really has that flavor and now we’re going to dip it in here this Alabama sauce you know I haven’t been invited to Alabama yeah I don’t know what’s in Alabama mobile Birmingham no not a good football there I have no idea I just like your sauce I sauce too bunch of rednecks and tooth swimming some Casino boats cin you to I I go there oh you do no I’m saying I go there on the message you know what I love about your restaurant is that you wouldn’t expect this South Aid you’re driving through going to let’s say the zoo cuz close to the zoo right it’s down here right down the street right down the street mile and a half away yeah and you see these like it’s like warehouses SL offices and you’re right here and you have a Tavern then you walk in and you found out you found out thank you so much thank you bro you know I got to continue with the brisket I don’t want to say too much but this might be the best brisket in Miami right here don’t hate Mondays but come to hate Mondays Carl hate Mondays my man love the food that brisket was off the chain delicious made with love always everything made with passion made with love hey Monday’s Tavern H bsh Chef day County let’s go let’s go peace

Join us on the ultimate Miami BBQ tour! I’m taking you to the best BBQ spots in Miami, for a mouth-watering culinary experience you won’t forget. Most importantly I’m taking you away from the tourists to the local hidden gems and to some of the best BBQ I’ve had.

Featured BBQ:
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-Hometown BBQ
-Hate Mondays Tavern

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