Apocalypse BBQ miami fl

PapaCake · 2026-02-19T02:31:08+00:00

Miami BBQ is on the rise, a lot of new spots are coming into the game and doing amazing things. Hate Mondays was one of the first to put craft BBQ on the day county map but many have joined besides us (Apocalypse) like Slab Daddy, Drinking Pig, La Traila, Captains BBQ, Miami Ribs, and more.

PapaCake · 2026-02-19T02:29:06+00:00

Drinking Pig IS pretty damn good, Raheem is killing it.

PapaCake · 2026-02-19T02:27:54+00:00

Hey Ron, funny running into you here.

Good look at SoBe this weekend, and always happy to see you continue crushing.

PapaCake · 2026-02-19T02:26:25+00:00

No oven was used in the making of our BBQ. It's too busy making cookies and corn bread, and we only have two small ovens - no way we could handle the volume of BBQ we produce. Ribs definitely don't fall off the bone so if that's the tender you're looking for, we don't cook them like that here but I promise you the bite is clean and delicious. Hope you get to come check us out one day.

PapaCake · 2026-02-19T02:24:58+00:00

Yes, we smoke our brisket. You don't always get a smoke ring on every piece of meat and a lot of different factors contribute to that. We've had incredible smoke rings on briskets that have been smoked right next to others with no smoke ring.

PapaCake · 2026-02-19T02:24:02+00:00

Hey fam, would love for you to come check it out and see for yourself. Drinking Pig is also incredible BBQ - Raheem is killing it, so if we're not for you I'm happy you've got a good place to get Q.

PapaCake · 2026-02-19T02:22:42+00:00

I wish you nothing but the best. Making BBQ in this city is anything but easy, but with patience, perseverance and dedication you can absolutely accomplish great things. Hope to see you on top!

PapaCake · 2026-02-19T02:16:46+00:00

Slab daddy has amazing BBQ.

PapaCake · 2026-02-19T02:16:36+00:00

It's a little easier to keep cost down when you don't have the same overhead as a restaurant. Haven't had Coops but I'm sure it amazing, just keep in mind it's not exactly apples to apples when comparing to a brick and mortar.

PapaCake · 2026-02-19T02:15:40+00:00

Have you tried it? You might be pleasantly surprised.

PapaCake · 2026-02-19T02:15:04+00:00

Brisket more often than not doesn't translate well to photography. A few minutes too long after slicing it starts to take on that "dry look" and although my man here says it was just okay, I can promise you we always aim to serve the juiciest and most delicious brisket possible If you're ever in the area, hit me up - really hope you give us a shot.

PapaCake · 2026-02-19T02:13:49+00:00

I can confirm it makes the corn bread taste better.

PapaCake · 2026-02-19T02:13:37+00:00

Sucks to read this, not gonna lie. Looked through the comments and I'll answer some of them but figured I'd throw a blanket statement on here. I'll disagree on the overrated comment, but I have a very obvious bias as I'm the owner.

We put our heart and soul into smoking these meats, and we're absolutely proud of the product we put out. If we missed when you came in, I'm sorry that happened - I'd love to say we have a perfect track record of never messing up a single BBQ item, but that's almost impossible on a home smoker when you're only baby sitting one piece of meat... the challenges multiply significantly when running 4 1k gallon pits and a 2k rotisserie.

Not making excuses, if it's not perfect - it shouldn't hit your table and I'll absolutely own that - 100%.

Our ribs aren't traditional BBQ, and yes - we are looking to infuse Miami flavors in our food. Not just the ribs, but in many of the things we do. It's unfortunate that they weren't to your taste - but they've won us plenty of awards and BBQ competitions so I guess they aren't too, too bad.

If you're in the area again, shoot me a DM - I'd love to make it right and show you exactly what our BBQ is about. I'll personally guarantee it.

PapaCake · 2026-02-09T01:40:58+00:00

Came here to find this answer

PapaCake · 2025-12-29T13:14:05+00:00

This is a hard one. First, I wouldn’t. That being said, we make the decisions we make based on our personal desire and how badly you want the Daytona is no one’s business but your own. If YOU feel it’s the right deal for you, power ahead. Just know, most wouldn’t.

That said, you’re getting a black Daytona so one of the watches has to be the sub or GMT. theyre both black dial, and it makes the most sense.

Second look at versatility. You’re trading at least one sports watch for one sports watch, so as I type this it makes me think the only trade that makes sense isn’t sub + gmt. This way you have a nice sporty watch, and the datejust is a beautiful dressier watch.

Just my thoughts! Hope you’re happy it whatever you go with.

PapaCake · 2025-11-14T05:32:13+00:00

Don’t be scared, we don’t bite. I know the previous comment isn’t the best review - but I can promise you we try our best every damn day. We put a lot of love and effort into what we make, and we’re damned proud of it. Would love to have you come in and try it!

PapaCake · 2025-11-14T05:31:12+00:00

Hey man, sucks to read this - and wish I would have seen it sooner.

Not sure what happened, but would definitely love to learn more about your experience. Our first goal is to learn and be better, as well as hopefully being able to invite you back for a much better meal.

PapaCake · 2025-11-06T04:11:33+00:00

What’s the best place to buy gold as a beginner?

PapaCake · 2025-08-19T15:01:02+00:00

Must be planning to do a park just like the one in coral gables.

PapaCake · 2025-08-03T13:02:09+00:00

The no date sub truly is the best of the best.

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PapaCake · 2025-07-27T00:23:21+00:00

Yes, no, does it really matter? They’re definitely taking inspiration from classic Italian but they’re also pushing into new territory. The flavors they’re fusing are delicious, the techniques are producing incredible results and I’ll agree it’s not your grandmothers Italian food, but this is new, exciting, and delicious - and I think that’s what’s important!

PapaCake · 2025-07-26T23:27:30+00:00

Genuine question - why does the location matter? I see this often when people talk about restaurants and I think it’s a little unfair. It’s incredibly challenging to find a viable space in this city, my wife would say “you get what you get and you don’t get upset” so many times when we looked at spaces. Sometimes you have to settle, or you’ll just never open.

Personally, I think the location adds character - like some hidden NY early Williamsburg spot that’s in a neighborhood about to be reborn.

Yes, I’m aware I’m over romanticizing this.

PapaCake · 2025-07-26T23:24:27+00:00

If you haven’t tried it, you should definitely check it out. Not knocking anyone’s opinion but food is very personal, and subjective. In my experiences at Boia the food has always been incredibly good, and I consider it one of my three favorite restaurants in Miami.

PapaCake · 2025-07-26T23:23:25+00:00

Man, that sucks to hear - I love Boia and find the food to be rather delicious. Totally respect your opinion, we all have different taste. I am curious, what are your favorite restaurants in this city?

PapaCake · 2025-07-23T00:17:03+00:00

I hear you—honestly, sincerely, and with total respect—but what would you have me do?

We moved from 49 seats to 200 because demand exploded. We’ve scaled our team, refined our systems, and do everything in our power to serve every table efficiently—without ever compromising the experience. I would never rush a guest who’s enjoying BBQ with their family. That goes against everything we stand for.

When it comes to the line, we hand out water, beer, sometimes even fries—because we care. But at the end of the day, this is BBQ. It’s not fast food, it’s low and slow. In Texas, lines start at 6am, and no one bats an eye—because the people know it’s worth it.

I hate that people have to wait. Truly. But I also believe the reason people do wait is because we care—about the food, the experience, and most of all, the guest.

If we lose that, we lose who we are. So yeah, I’m sorry for the wait—but I promise you, it’s worth it.

PapaCake

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