Pig Floyd BBQ is Back and Worth The Wait!

‘Good things come to those who wait’ is true in multiple ways when talking about Pig Floyd BBQ, the finally (again) opened Texas-style barbeque restaurant at 168th Street and Old Cutler Road in Palmetto Bay. Owned by Marc Buoniconti and Patrick Sheehy, this BBQ joint has endured many obstacles and has come out smelling like a smoky, wood-fired rose.

 Buoniconti, son of Nick, runs the business end of things and Sheehy makes sure his unique-experience outdoor restaurant/bar is making the most delicious BBQ in Florida. Set under a huge dome, nearly 70 people can chow down on ribs, brisket, chicken, pulled pork, sausage and a slew of wholesome sides. The geodome is equipped with two large TVs and a great sound system, perfect for watching the game while the kids run around the grassy play area.

 Some might joke, “What has 1500-lbs. of meat and will be out of business in a few hours?” The answer quite often is Pig Floyd BBQ and pit master Sheehy can only apologize for the chaos that this can create. “Actually, this is how it is supposed to be. It’s a circus and I’m the ringmaster. We have a sign that explains what Texas-style BBQ is. Basically, it’s line-up and order until our daily cook is depleted.

It can take 18 hours of slow-cook to get the meat just right, so this is not cook-to-order. There is heart and soul put into this, and we are cooking 24 hours a day,” explains Sheehy. “We are always adding smoker capacity. But when we run out we can’t just whip up more. I’m on this planet for the sole reason of satisfying my customers and that’s what drives me at 4:00 a.m. when adding wood to our fire.”

 “This restaurant is amazingly rewarding. We built this place for the community and I love looking over the crowd and seeing no one on their cell phones and everyone is just talking, and meeting new people,” smiles Sheehy. Rain or shine, you watch the staff scurry about, wearing PPE and doing everything they can to please the crowds. And now, with the bar car open and a smooth system, once you order, you’ll have your food quickly. “On a good day, we can sell nearly 2000-lbs. of BBQ and we do it with reasonable pricing. We are so glad to finally be open without obstacles and angst.”

 Even the name Pig Floyd BBQ, briefly caused angst. With the crazy Covid-19 driven climate and everyone on edge about everything, the restaurant briefly changed its name to quell people’s social concerns. “You can draw your own conclusions about why we made the change, but we’re glad we are back to Pig Floyd BBQ. It is what we are deep down, going back to my early food truck days,” remarked Sheehy. “This is a safe space. Our signs say ‘leave politics and religion at the door’. It’s just about good food and good fun here! The vibe here should be like going to your uncle’s backyard.”

 That is not to say Sheehy doesn’t like to flap his jaw. He is very active in person or on social media to listen, talk and tell you his opinion. “I’m a no BS type of guy with a lot tenacity. I’m honest and if you want to hear my opinion, just tell me yours,” chuckled Sheehy. “I’m open to criticism and I’ll fix things right quick. It’s what makes me better. But I’ll also stand my ground if I’m right.”

 Pig Floyd BBQ originally opened more than a year ago, but several major obstacles forced a closing just as they were really rolling. The food truck and large smoker were quickly identified by officials as needing a restaurant license. This led to a long and arduous path of complying with DERM, fire regulations, the local government and more. “It was strange because we had to think about actual buildings instead of facilities on wheels. It really brought us to a standstill that we didn’t expect.” Then came Coronavirus, which knocked everyone off their ‘normal’. And while some long-established restaurants in the area folded, Sheehy doubled down several times and came back stronger.

“There was no diagram for doing what we did! In this country, if you don’t fight for it, you won’t get it. And I learned from many excellent restaurant developers to find our way through this,” Sheehy reflected. “To put it nicely, the logistics and hoops have to be made easier for businesses to succeed here. And if anyone else wants to open up a restaurant like this, I’d say they should come to me for advice first!”

 It is hard not to love Sheehy. And, the taste of Pig Floyd BBQ is unforgettable. You can get yours Thursday through Sunday at 7271 SW 168th Street. I suggest you check social media for the availability of specialty items and to place orders. Facebook: @PigFloydBBQ, Twitter: @PigFloydBBQ and Instagram: @thepigfloydbbq