The basics: During the height of 2020’s lockdown, sidelined Kyu chef Raheem Sealy set up a smoker at the end of his cul-de-sac in North Miami, and immediately became the town’s leading COVID silver lining. The menu’s simple, like you’d expect out of a neighborhood operation, with a 16-hour smoked prime brisket and 24-hour brined oak-smoked chicken that crush anything coming out of his former employer’s kitchen. In true Miami tradition, he’s also smoking homemade sausages and dishing up collard greens. But you’ve gotta get there early—Drinking Pig’s pop-ups at Smorgasburg on Saturdays and in North Miami on Sundays close up shop as soon as they run out of the good stuff.
What the pitmaster says: “Raheem is doing amazing things with Drinking Pig, and the moment he goes brick-and-mortar, he’s going to kill it,” notes Coig. “You don’t have spots like that—with the real pitmaster, right there, seeing behind-the-scenes. He has real dedication and persistence, and is bringing that culture to Miami.”
During the pandemic, Kyu chef Raheem Sealy teamed up with his wife and fellow Kyu alum Yohanir Sandoval along with sous chef Mark Wint to start smoking meats in their literal front yard. The half-time enterprise gained almost-instant traction, combining Texas-style barbecue with Caribbean spices for an only-in-Miami flavor. The front yard operation took off, but is still only open on weekends. You’ll need to get there early, too, because Drinking Pig closes up shop as soon as they sell out.
How to book: Stop by for first-come, first-served seating weekends at noon or order takeout via Toast.