WHAT WE’RE ABOUT:
Serving up authentic, prime BBQ &
Supporting local breweries.
Serving up
authentic, prime
BBQ & Supporting
local breweries.
Prime BBQ favorites, specialty
meats & premium sides brought to
you by Pitmaster & former
competition BBQ judge.
Enjoy BBQ dishes featuring top-quality prime meats and
specialty meats like suckling pig and wagyu beef, all cooked
to BBQ pitmaster standards.
specialty meats like suckling pig and wagyu beef, all cooked
to BBQ pitmaster standards.
Enjoy BBQ dishes featuring top-quality prime meats and specialty meats like suckling pig and wagyu beef, all cooked to BBQ pitmaster standards.
A full bar with a rotating selection
of 25+ beers from local breweries
A full bar with a rotating
selection of 25+ beers from
local breweries
Step up to our full bar with a great selection of craft beer, direct
from local South Florida breweries and selected by Executive
Chef to pair well with with our BBQ dishes.
from local South Florida breweries and selected by Executive
Chef to pair well with with our BBQ dishes.
Step up to our full bar with a great selection of craft beer, direct from local South Florida breweries and selected by Executive Chef to pair well with with our BBQ dishes.
BACKSTORY
“I thought I knew what barbecue was…
until I tasted the real thing.
“
“I thought I knew
what barbecue
was… until I tasted the real thing.
“
Fast forward to today. “BBQ & Craft Company Brickell”, now at Brickell Ave in Miami, will soon be joined by two additional South Florida locations in 2022, along with a food truck coming in 2021.
As a kid growing up in NY, I never knew what true BBQ was…I thought it was grilling hamburgers and hot dogs.But as I later discovered, there was more to the story.
My first encounter with authentic BBQ was at the tracks back when I was racing for ALMS
in 2011. After a race, or throughout the weekend, we would make our way over in the fan
zones and be generously offered a rack of smoked ribs or some other beautifully tender
selection of smoked meats. Sure, the flavor was amazing, but it was the wood fire and low
and slow smoking of the meats that piqued my interest – sparking a new appreciation for
BBQ. After I started experimenting with BBQ, I couldn’t stop. I was constantly motivated to
tweak and perfect my methods to turn out the best, most tender tasting meat ever. I was hooked, and I was getting in deep.
in 2011. After a race, or throughout the weekend, we would make our way over in the fan
zones and be generously offered a rack of smoked ribs or some other beautifully tender
selection of smoked meats. Sure, the flavor was amazing, but it was the wood fire and low
and slow smoking of the meats that piqued my interest – sparking a new appreciation for
BBQ. After I started experimenting with BBQ, I couldn’t stop. I was constantly motivated to
tweak and perfect my methods to turn out the best, most tender tasting meat ever. I was hooked, and I was getting in deep.
My first encounter with authentic BBQ was at the tracks back when I was racing for ALMS in 2011.
After a race, or throughout the weekend, we would make our way over in the fan zones and be generously offered a rack of smoked ribs or some other beautifully tender selection of smoked meats.
Sure, the flavor was amazing, but it was the wood fire and low and slow smoking of the meats that piqued my interest – sparking a new appreciation for BBQ. After I started experimenting with BBQ, I couldn’t stop. I was constantly motivated to tweak and perfect my methods to turn out the best, most tender tasting meat ever. I was hooked, and I was getting in deep.
The BBQ rabbit-hole led me to travel US to visit as many BBQ regions as I could manage,
and learned from some of the best cooking schools, pit-masters and world class BBQ
teams along the way. After serving as competition judge for the Florida BBQ Association
for a while, I wanted to go even deeper into the world of BBQ. I did have some unfinished
business before I was truly ready… I made one last pit stop to attend the most prestigious
BBQ school in the country, “Myron Mixons BBQ Cooking School.”
and learned from some of the best cooking schools, pit-masters and world class BBQ
teams along the way. After serving as competition judge for the Florida BBQ Association
for a while, I wanted to go even deeper into the world of BBQ. I did have some unfinished
business before I was truly ready… I made one last pit stop to attend the most prestigious
BBQ school in the country, “Myron Mixons BBQ Cooking School.”
The BBQ rabbit-hole led me to travel US to visit as many BBQ regions as I could manage, and learned from some of the best cooking schools, pit-masters and world class BBQ teams along the way.
After serving as competition judge for the Florida BBQ Association for a while, I wanted to go even deeper into the world of BBQ. I did have some unfinished business before I was truly ready… I made one last pit stop to attend the most prestigious BBQ school in the country, “Myron Mixons BBQ Cooking School.”
Fast forward to today. “BBQ & Craft Company Brickell”, now at Brickell Ave in Miami, will soon be joined by two additional South Florida locations in 2022, along with a food truck coming in 2021.
–ANTHONY NICOLOSI, OWNER & PITMASTER
