FLORIDA - Although its roots lie in the southeast United States, Florida takes barbecue to another level. Here you'll find unique practices from multiple regional styles coming together into a signature style.
Sunshine State Smoke: Uncovering the Unique Flavors of Florida Barbecue
When it comes to regional American barbecue, Florida often flies under the radar, overshadowed by the smoked meat titans of Texas, Carolina, Memphis, and Kansas City. However, to overlook Florida barbecue is to miss out on a vibrant and unique culinary landscape, deeply influenced by its Southern neighbors, its strong Cuban and Caribbean roots, and its abundant coastal bounty. It's a style that's diverse, flavorful, and distinctly Floridian.
A Nod to Tradition with a Sunshine State Twist: St. Louis-Style Influence
One noticeable influence in Florida's BBQ scene comes from the Midwest, particularly with St. Louis-style ribs. These are typically spareribs that are trimmed, grilled, and then basted with a signature sauce.
- Florida's Take: In Florida, this often translates to ribs (and other meats) that are grilled before being mopped or basted with a tomato-based, vinegar-forward sauce during the cooking process. This sauce is often sweeter than many of its purely Southern counterparts but still retains that characteristic tangy vinegar kick.
Island Rhythms: Cuban and Caribbean Infusion
Florida's close proximity and historical ties to Cuba and the Caribbean islands have profoundly shaped its barbecue.
- Citrus is Key: Bright citrus flavors, like orange, lime, and lemon, are frequently used in marinades and mops. These not only tenderize and preserve meats in the warm climate but also add a fresh, zesty counterpoint to the smoke.
- Jamon & Jerk: Traditions like slow-roasted jamon (ham) find their way into BBQ settings. You'll also encounter the aromatic and spicy allure of Jamaican jerk chicken and smoked pork prepared with island-inspired spice rubs, lending an authentic Caribbean flair.
Coastal Bounty: Seafood Takes Center Stage in the Smoke
As a peninsula, seafood is an integral and celebrated part of Florida's culinary identity, and this naturally extends to its barbecue.
- Smoked Mullet: This is a true Florida regional delicacy. Often described with the local saying "business in the front, party in the back" (referring to its mild front and oilier, more flavorful back half when smoked), smoked mullet is a must-try. Places like Ted Peter's Famous Smoked Fish have built a legendary reputation serving this alongside classic sides like coleslaw and German potato salad.
- Smoked Shrimp & Oysters: It's not uncommon to find smoked shrimp and oysters on Florida barbecue menus, adding a unique coastal dimension to the smoked offerings.
More Than Just Pork: A Floridian Spread
While pork is a staple, Florida barbecue embraces a wider variety of proteins. And no true Floridian gathering or festival, where BBQ often features, would be complete without an array of crowd-pleasing sides. Think smothered nachos, loaded tater tots, and creamy mac and cheese, alongside hot sliders often served with a selection of different barbecue sauces. This speaks to the festive, communal nature of enjoying smoked meats in the Sunshine State.
Florida barbecue is a vibrant fusion, a delightful intersection of traditional Southern smoking techniques, zesty Cuban and Caribbean influences, and the fresh bounty of its extensive coastline. It's a regional style characterized by citrus marinades, often sweeter and tangy sauces, and a prominent place for smoked seafood alongside classic smoked meats. If you're looking for a barbecue experience that's a little different, refreshingly bright, and undeniably delicious, it's time to explore the overlooked, sun-kissed flavors of Florida.
