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Is it a rare “cold day” in Miami that makes you crave barbecue? Or is it your nostalgic taste buds remembering Flanigan’s baby back ribs from childhood? Whatever the reason, outside of Miami’s South American flavors and fusion cuisine, there’s a soul food scene worth exploring.
Slab Daddy Barbecue, nestled in the neighborhood of Allapattah, sits on the corner of 795 NW and 20th Street. With a food trailer, smoker and a cozy outdoor deck with picnic tables, it embodies everything a welcoming barbecue spot should be. The meat falls off the bone off their ribs effortlessly-no need for a pressure tug from your mouth. After my experience at Slab Daddy Barbecue, I couldn’t help but wonder if this could be Miami’s next big barbecue joint.
Slab Daddy was founded by Adrian Ricouz, formally known as Tejano Barbecue before rebranding in December. With Argentinian roots, Adrian grew up in Allapattah during his teen years, learning to grill alongside his family. His passion for cooking started young, but it was 15 years ago when he began selling chicken, rice, and beans in Jamaica, Queens that he learned how to run a restaurant. He eventually transitioned to another restaurant, working under three-times Michelin Star Chef Kevin Adey. This mentorship, combined with his experience at Miami’s Hometown Barbecue, helped shape his approach to food.
“I don’t care about eating- I’m more about feeding people and cooking good food for big parties,” Adrian said. “I love making food and making people happy. That’s what I love about barbecue- it’s not pretentious. I’m putting mac and cheese in a plastic cup. Whether you’re rich and famous or a child, we’re eating out of a plastic cup together.”
Unlike traditional Texas barbecue, Adrian isn’t in the barbecue business to follow the rules. “I’ve never been to Texas, and I’m not big on ‘this is how they do it there.’ I don’t believe food has to be done a certain way.”
Growing up for a portion of his life in Sweetwater, and in a predominantly Nicaraguan neighborhood, Adrian fell in love with Nicaraguan cuisine. While Texas barbecue is often served with pickles and onions, Slab Daddy takes a Latin-inspired approach, serving brisket with Latin-style beans and Nicaraguan coleslaw. The menu draws inspiration from the popular Fritanga platter but with a smoky twist. He also offers a green mango and cucumber salad, which is a lighter and refreshing alternative to traditional heavy barbecue sides.
As for the future, Adrian has big plans. “I’m working on getting indoor dining and eventually serving more than just barbecue. I want to create a hybrid space for people to enjoy and expand catering.” In March, Slab Daddy will introduce a barbecue-hybrid brunch every Sunday. Beyond food, Adrian wants to give back to his community.
“When I was at Hometown Barbecue, I was making good money and felt blessed to do what I love. Now, I want to give back; whether it’s speaking at my daughter’s school for career day or supporting Camillus House’s culinary graduates. The neighborhood is changing, and I want to be part of its growth.”
Slab Daddy Barbecue is available for delivery on UberEats, Postmates and DoorDash. For more information, follow @slabdaddybarbecue on Instagram.
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