When it comes to barbecue, Florida is not the first state that springs to mind. The smoky flavors of Texas, the tangy sauces of Kansas City, and the slow-cooked Carolina hog roasts are what usually pop into your head. Once you’ve traveled and tasted for yourself why other areas are titans in BBQ, Orlando has a hard time competing, and it’s safe to say we don’t have a BBQ style to call our very own.

That isn’t to say we don’t have a growing BBQ scene here. We, in fact, do have some serious smokers doing the work, and it seems to be growing each year. However, regarding price, BBQ has become one of the more expensive “casual” meals out there. I won’t fight anyone on the price due to inflation; I will say that if I’m paying premium prices (easily $70 bucks for two people at some spots), I want the best there we can find locally.

I put the question out to locals on my Instagram stories to see what they had to say.

I’m no expert, but I’d like to think I learned a thing or two after working for a BBQ company for four years. Here are my current recommendations, but I am excited to have some new spots to check out.

Smokemade Meats

Smokemade Meats is at the top of my list because, in my personal opinion, it’s the best BBQ we have to offer, and no one has dethroned Tyler’s offerings for me yet. From his brisket and sausage to even his turkey, the full array of flavors that comes from 14+ hours of smoking is easily detected in each bite. Plenty of rich flavors, no excess fat, making you feel scammed from getting a good portion of meat, and his sides always come thru as well. While he is a pop-up show now, he is working on his brick-and-mortar location in the Curry Ford area, so hopefully, we will have a regular, air-conditioned spot to enjoy his eats soon.

UNCLE TONY’S BACKYARD BBQ

The first thought I had when biting into a meal at Uncle Tony's was the immediate sense of a distinct smoky flavor that added a depth to the meat. That showed me they truly are smoking over wood (not just claiming to), and they aren't afraid to let those smoky flavors shine. While they had many sauces to utilize, they truly weren't needed.

I love a BBQ place that does both the meat and sides justice, and here, you get complimentary additions to the main protein, just like you would at a friend's BBQ, where everyone brings the side they are known for. The mac and cheese and coleslaw hit all the right notes for me. Not dry, extra cheesy, and not overly sweet. Lucious cheese pulls, and lightly sweet vinegar bites from the coleslaw hit you, making every rotating taste hit different taste buds just right.

JESSE’S RIB SHACK

Although wings did not make top billing into the name, that is undoubtedly my favorite item to get from Jesse’s Rib Shack. This spot has been around for a while, moving spaces a few times, but now back on Pine Street downtown. On different occasions, I have enjoyed the fried shrimp (dunk those bad boys) and some succulent ribs, but the wings remain my favorite. Wherever Jesse goes, I will follow for his shack sauce and lemon pepper wings. The only thing I am not a fan of is the macaroni and cheese, but for entrees like his, that was never supposed to be the main event. Find it at 2202 W Pine Street.

St. Vic’s Smoke Shack

St. Vic's is in a small building you've probably driven right by on OBT near College Park. This takeaway-only space is small; you order at the side window and hopefully dive in immediately. The brisket and the pulled pork over at St. Vic's were both excellent to me. Flavorful, tender, and not burdened with a ton of fat, the sauces that came with them, while not needed, added some great punch. The Creole Beans and Rice were good, and the Collards had great flavor; and word on the street is that he has reworked his mac and cheese, so I need to pay him another visit soon. The central star, the meat was moist and tender, with no dry bites here. The sauce added a nice tangy, bright flavor, but it was only needed if you just wanted to add something extra. You'll find Vic's at 1858 N Orange Blossom Trail.

Southern Style BBQ

Everyone knows the true way to find good BBQ - stop at the roadside smoker. That’s exactly what I did after driving by Southern Style BBQ at the corner of Lee Rd and Edgewater. These ribs are smothered with his housemade sauce, and they were incredibly tender, falling off the bone, and infused with smoky flavors. Again, the side game is also crucial to me, and for not being someone who loves potato salad, his was great. It wasn’t a bland lump of mush and mayo; he flavored it well. My meal was ready within 10 minutes of ordering at his food truck; the owner was so pleasant. You’ll see his trailer at 4890 Edgewater Drive, and you can pull up or order online.

BBQ BOYZ

Over near Eatonville, the BBQ Boyz smoker is working hard most days in the lot of the Kennedy and Forest City Road gas station. The menu is usually limited to brisket and ribs (at least when I’ve ordered), but that’s really all you need. Flavorful bites of tender brisket that come sauced, same with the ribs. There is a heavy smokey aroma and taste; I could smell it all over my hands after eating. If sweet potato casserole is on the menu when you try it, get it.

Unless you physically go to the gas station or order on Postmates, there isn’t any other way to get your hands on this BBQ. And yes, despite dormant social media accounts, they are open.

As always, I’m not a food snob. If your go-to BBQ is 4Rivers or Sonny’s go right on ahead! But perhaps add one of these local spots into your rotation.