Best Barbecue Chicken - 2009
You place your order in a bar/lounge that feels like a cross between Hustle and Flow's Memphis backwoods and a From Dusk Till Dawn outlaw biker hideout. But you're at the southern edge of Liberty City, on a crossroads with Little Haiti and Allapattah. You order a chicken sandwich, a tall Arizona fruit punch, and a sweet potato pie. You smile, walk your handwritten order to the barbecue man out front, and then pay less than $10. "Extra hot sauce, please," you say.
"You like that, don't you?" he answers with a grin.
"Best chicken in Miami, sir."
You sit down and wait as he removes artfully fire-crisped yet incredibly juicy and tender chicken pieces from the grill and lays them on his cutting board. He lowers the cleaver with guillotine-like precision, splitting bones at the joints and throughout. Then he tongs the chicken, still on the bone, onto a piece of white bread nestled in aluminum foil; douses it in a vibrant red spicy barbecue sauce made in house by secret recipe; and tops it with another slice of white bread. Smiling, he wraps the sandwich in the foil, places it in a paper bag, and hands it to you. You were gonna take it home, but you can't wait, so you rip open the package, take a seat, and revel in the abundance of flavors and textures. This is perfectly executed barbecue chicken. You can get it Thursday from 2 to 10 p.m. and Friday and Saturday from 2 p.m. to 2 a.m.