Pig Beach BBQ Nautilus SOBE WFF 2018
Ahhhh… The infamous SOBE Wine and Food Festival. It’s around that time again when everyone flocks to the streets of South Beach to celebrate the many delicacies created by renowned chefs. Such was the case at the Naulitus hotel in South Beach for the Pig Beach BBQ event. I was lucky enough to have attended the event with a guest in the backyard of the gorgeous Nautilus hotel. The event included unlimited BBQ, unlimited cocktails, and live music by The French Horn Collective. There was a BBQ pit set right by the entrance, inviting us in with the delicious aromas of smoky BBQ’ed meats.
To start off the Pig Beach event, I began filling my plate with the perfectly cooked, perfectly glazed baby back ribs. These babies were covered with a sticky brown sugar and honey glaze. It was just too perfect. The meat came right off of the bone, just as any perfectly cooked BBQ ribs should. But the flavor… that flavor… it was just amazing. So much flavor! Even if the perfect honey glaze wouldn’t have been on it, those ribs would’ve been a hit. Even the presentation was perfect!
Next up was the turkey breast. Now I know most people are hesitant to get turkey at any BBQ place for fear of having dry meat in their mouth, but the turkey breast at the Pig Beach event was far from that. This meat was smoked with black pepper, butter, and herbs. It was moist and had an explosion of flavor in every bite. Not your typical boring turkey breast to say the least.
Last up in the meat section at Pig Beach was the brisket. Now, always leave the best for last, right? Well, such was the case here. The brisket was by far my favorite item of the Pig Beach event. It was simply cooked with a salt and pepper crust, but the flavor was enormous. The meat was so tender, almost like butter, and soooo moist! I’m pretty sure everyone went back for seconds on that one. I know I sure did! Thank you Pig Beach!
But what’s a BBQ without its sidekicks? The Pig Beach event offered house made pickles and purple slaw. Both very simple sides, but large on flavor. The slaw was probably my favorite. It had a ton of flavor and mixed perfectly well with the salty meats. The home-made pickles were tart, which also worked great with the meats.
After eating tons of BBQ and drinking several glasses of Rosé wine at Pig Beach, it was time to call it quits. The music was good, the drinks were great, and the food was amazing. Pig Beach at the Nautilus was a success. Looking forward to see what new surprises are in store for next year’s event!
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