How Apocalypse BBQ Infuses Classic Barbecue With The Flavors Of Miami

[@venom121584]

Amazing video!! Now this is REAL journalism!!! Keep up these great videos!!!!!!!!!!!!!

[@FOGOcharcoal]

Wow, that really means a lot, thank you!

[@craig7887]

Wow, that place looks AMAZING!

[@FOGOcharcoal]

That right there is what is classically known as an understatement

[@johntomlinsonsr8590]

I love your line, "I Need to Feed my Soul!" This was a great video, it helped feed my Soul!

[@FOGOcharcoal]

Glad it was helpful! I miss you already my friend.

[@ViceCityLiving]

I live not too far from Apocalypse the support from the community has been amazing but that’s a testament to their amazing BBQ. South Florida has been craving a place like this for so long, so glad they are here!

[@FOGOcharcoal]

Couldn't agree more. Not only that but Jeff and staff are so accommodating. Even when we show up without a camera crew! LOL

[@williamwilson2624]

This place looks amazing! Great video, Captain Ron!

[@FOGOcharcoal]

Thanks William! If you're ever in Miami, don't miss this place

[@CoolJay77]

This was great to watch. That Cuban sandwich with a crisped up pork belly is alluring.

[@FOGOcharcoal]

It just stays in my brain saying to go back and have another.....

[@captjim97]

Looks like a killer place !!!!

[@FOGOcharcoal]

Oh, it exceeds expectations in every way!

[@frankrose7962]

Great video, well done. I'm going to try to make the rub, looks amazing!

[@FOGOcharcoal]

Thank you Frank. Let me know how it turns out!

[@2Wheels_NYC]

I absolutely loved this! Jeff is awesome, as is his cooking! I had a hundred comments to make, but I forgot! 🤣 But, I promise all positive!! Awesome video as always, Captain!

[@FOGOcharcoal]

Glad you enjoyed it! We wanted to give you all a little something different.

[@Keith80027]

Eating BBQ is feeding your Soul! Thanks for the trip and interview with the Apocalypse BBQ team. I used coffee in my rubs too and it adds special flavor with the sweet of Brown Sugar. Smoked Bacon Brisket is something I got to try. It takes a lot of skill to do this time after time... 90 racks a day is a lot of ribs. I putting this on my travel list for next year.

[@FOGOcharcoal]

That is awesome! Let me know Keith, I will gladly go with you!

[@ChadM_CT-7567]

Great episode Captain Ron!

[@FOGOcharcoal]

You're the best, thanks Chad!

[@toxo4ka]

I see new video with Cptn Ron on KZbin -- I immediately press the "LIKE" button. That is how it works, simple as that.

[@FOGOcharcoal]

It is 8:46 AM and I don't know how my day will get any better after that generous comment. I thank you very much and I am glad that you enjoy them so much.

[@carolynkuntz7765]

What a great video! Loved seeing all the smokers and that food looks absolutely delicious!

[@FOGOcharcoal]

Thanks Carolyn, we really appreciate that!

[@MikeRichardsNYB]

Great episode!

[@FOGOcharcoal]

Thank you, that really means a lot to us.

[@LynnieLynnmm]

This video fed my soul. Great job

[@FOGOcharcoal]

This is why we love you Flynn

[@phillipgoins1509]

Cpt Ron sent my here! Awesome video and I LOVE BBQ!!!❤

[@FOGOcharcoal]

Hey Phillip! It's me btw. Glad you made it!

[@annaseguin137]

Loved this! We need more traveling Ron!

[@FOGOcharcoal]

Hey thanks! We may plan more of these. Say hi to Matt!

[@fiftyf1]

I thought that was a C6 in the intro. Corvettes and BBQ, it doesn't get any better.

[@FOGOcharcoal]

You are very correct! It is my '08 C6 that my Dad left me. I am very blessed. I LOVE that car as much as the BBQ!

[@toxo4ka]

And here is my humble request for the further educational video: when I cook my brisket in BGE, sometimes I get it too dry and thus hard on the flat muscle, sometimes I get it too boiled/falling apart on the point muscle. I tired different methods (foil boat, fat cap down, etc), different temps, but can't get the point where I get it wrong. Maybe it is all about trimming/keeping the cut as even as possible. Would be awesome to hear from Captain his lesson of the most common mistakes with BGE setup which makes your brisket ruined. Thank you in advance, Anthon.

[@FOGOcharcoal]

Anton! The best I can tell you right now is that it does partially come down to the trim. You really want to try to keep it as uniform in size as possible. That is why it's important to shop well for it. Look for one that has a thick flat end and a point end that is not like a mountain. Also, where you put the probe is of great importance. You want it to be in the thickest part of the flat for the entire cook. I hope these tips help. You can always reach me at [e-mail] or FB & Instagram @cptnron302

[@toxo4ka]

@@FOGOcharcoal thank you for the advice! Will try it this weekend

[@gflowers_]

What kind of wood did they use?

[@FOGOcharcoal]

Its covered there in the video. I do not remember off the top of my head. Post oak was one I believe

[@SmokingDadBBQ]

I want that pork belly Cuban

[@FOGOcharcoal]

You and me both my man.....

[@johntomlinsonsr8590]

It gets down to 50 degrees in Miami and the governor declares it a FEMA emergency! 🤣

[@FOGOcharcoal]

No comment! LOL

[@richiesbbq]

How do you go to a bbq spot like this and not ask about the cookers and the story on them. At least a little background. For heavens sake it's a FOGO video. !

[@FOGOcharcoal]

We were ribs drunk

[@libsrcrazy9634]

Don’t like this format..this episode. Just want to see and and hear my boy Ron smoking up delicious foods in his back yard.

[@FOGOcharcoal]

Hey, thank you for the honest feedback. We are trying some new things to see what the audience likes. The honest feedback is very important to us. Plus, I needed an excuse to go have those ribs again....