Andres Barrientos and James Bowers started Miami Smokers in a few coolers while working at a catering company. The goal? To make better bacon. Soon the business moved into Bowers' Coconut Grove apartment, where they produced mounds of the smoky, salty stuff that made its way to biergartens and pop-up brunches. Now, a dedicated space on NW 27th Avenue gives them the room to makes tens of thousands of pounds of bacon annually and a lineup of crafted sandwiches made from scratch. Even the mustard on an amped-up Cuban sandwich, with pork and ham cooked sous vide, takes the long way by beginning with local beer fermented into vinegar that's blended with mustard seeds. Don't forget to pick up a bag of candied bacon to go with it.