The Rise of Florida Asado: A New Barbecue Frontier

When Americans discuss barbecue, the conversation often gravitates toward the iconic styles of the South: the smoked brisket of Texas, the vinegar tang of Carolina, the molasses-rich ribs of Kansas City, and the whole-hog pits of Tennessee. This region, known as the Barbecue Belt, has long dominated the culinary landscape. However, as we venture south of the Mason-Dixon Line, a new contender is emerging with a unique flavor profile and cultural richness: Florida.

A Culinary Melting Pot

In the Sunshine State, where culinary influences range from Havana to Buenos Aires and São Paulo, a different kind of barbecue is taking root. Florida Asado is characterized by open-fire cooking, long afternoons spent gathering with friends and family, and a celebration of diverse culinary traditions. This style of barbecue is not just about the food; it embodies a communal spirit that invites everyone to partake in the experience.

Chef Jeffrey Budnechky: A Personal Journey

Chef Jeffrey Budnechky, known as Jeff Bud, is a Miami native with Argentine and Brazilian roots. Growing up, he was immersed in the culture of live-fire cooking, where grilled meat was a staple at family gatherings. “It was just how we did everything — weekends, birthdays, no special occasion needed,” he recalls. However, it wasn’t until the COVID-19 lockdowns halted his marketing career that he felt compelled to return to his culinary roots, leading to the birth of Apocalypse BBQ.

“I was standing in the yard thinking, ‘This feels like the apocalypse — I just want to barbecue,’” Bud explains. What started as a pandemic side hustle has blossomed into a Miami barbecue sensation, showcasing a fusion of Latin heritage and Southern smoke.

Unique Flavors at Apocalypse BBQ

At Apocalypse, traditional barbecue takes on a new twist. Brisket is transformed into croquetas, maduros are smoked and caramelized, and ribs are rubbed with cafecito and glazed with a housemade Oro Negro sauce, a rich molasses concoction infused with Cuban coffee. Side dishes like sofrito-baked beans and mojo-mustard sauces further enhance Bud’s innovative approach, creating a mashup that reflects Miami’s vibrant culinary scene.

The Essence of Asado: Nick Carrera’s Approach

Further north in St. Augustine, Nick Carrera of Asado Life embraces a slower, smoke-laden approach rooted in Argentine tradition. Growing up, Carrera watched his father create asados with whatever materials were available, emphasizing the communal nature of the experience. “The true essence of an asado engages family and friends long before the food hits the table,” he says, highlighting the importance of togetherness over individual dishes.

At Asado Life, housemade chorizo links, tomahawk steaks, and short rib empanadas sizzle over dual asado stations, filling the air with tantalizing aromas. Every element, from sauces to doughs, is crafted from scratch, and even the grills are handmade, reflecting Carrera’s commitment to authenticity.

The Dance with Fire

For both Bud and Carrera, the relationship with fire is central to the barbecue experience. “Fire is not a passive partner,” Carrera notes. It demands attention and respect, requiring cooks to adapt and respond to its unpredictable nature. Bud describes it as “relentless,” emphasizing that the pressure of cooking over open flames is what makes the experience so human. “When you nail it, when that steak comes out perfect, or the ribs pull clean, you feel it,” he adds.

A Fusion of Cultures in Pensacola

In Pensacola, Chef Darian Hernandez of Brother Fox brings a similar elemental energy to his cooking, blending elevated Spanish techniques with the communal spirit of asado. Having cooked for renowned chefs like José Andrés and studied open-fire grilling in Spain, Hernandez aims to recreate that joyful, messy experience at home. His carne asada for two is designed to be shared, encouraging diners to get their hands dirty and enjoy the slow rhythm of communal dining.

“It’s a vibe,” Hernandez explains. “It’s not fast food. It’s how we reconnect.” The slow unfolding of the meal, from tapas to the main course, fosters deeper conversations and connections among diners.

A Kosher Twist on Asado

In Hollywood, Florida, Lasso Kosher Grill offers yet another interpretation of asado, merging traditional Argentinian barbecue with kosher practices. Diners enjoy bone-in flanken and skirt steak cooked a la estaca over open flames, all within a rustic farm setting. The atmosphere is family-friendly, with kids running through rows of vegetables as wood smoke drifts through mango trees, creating a uniquely Floridian experience.

A Unique Identity

What makes the Florida barbecue scene so compelling is its refusal to imitate the traditional Southern styles. Instead, it forges its own path, where brisket might be paired with chimichurri, and Jewish and Latin traditions coexist harmoniously under the palm trees. The fire serves not only as a cooking tool but also as a symbol of cultural identity, memory, and belonging.

Florida didn’t set out to join the Barbecue Belt; it is creating its own flame-lit frontier, one that celebrates the rich tapestry of influences that define its culinary landscape. As the sun sets over the state, the fires of Florida Asado burn brightly, inviting all to gather around and share in the joy of good food and great company.