We Lit a Fire
It started in 2020 — the year the world was forced apart. While every table in the city sat empty, Jeff Budnechky lit a fire in his Kendall backyard on a 22-inch Weber Smokey Mountain. He cooked. He fed people. One brisket at a time, a neighborhood found its way back to a shared tray.
Barbecue has always been a tool for pulling each other back together. Around smoke. Around oak. Around a tray big enough to share. That was true before the world went quiet — and it's what we keep doing long after. The backyard rig became a restaurant, but the rule never changed: quality above everything, and unreasonable hospitality for every guest who walks in.
Lit the first fire in 2020. Still runs the pit.
WE CALL IT
MIAMI BBQ.
Southern smoke technique meets South American and Caribbean soul — cafecito rub, oro negro sauce, maduros, yuca, mojo. We didn't find the category on a map. We built it on a pit in Kendall.
What is Miami BBQ? ↗Come see what 24 hours of smoke tastes like
First come, first served. Smoked low and slow.