Many BBQ restaurants have long taken advantage of their customers in South Florida. These restaurants are choosing to bake their meat in an oven rather than smoking the meat in a smoker. Baking the meat is faster, easier and more profitable for the owner than smoking the meat.
"South Florida customers have been cheated out of an authentic bbq meal."
Smoking meat takes time. Our meats smoke anywhere from 5 to 16 hours everyday depending on the type of meat and the cut.
Smoking meat is the result of years and years of painstaking trial and error. Day in and day out in front of a smoker trying to select the correct wood, the proper amount of smoke and creating rubs to compliment each specific meat.
Calling baked meat with sauce "BBQ" is a slap in the face of all the pitmasters who follow the time honored technique of smoking slow n' low.