pig floyd's urban barbakoa

now with two locations, thomas ward’s “pig floyd's urban barbakoa” is frequently mentioned amongst orlando’s best spots for bbq, and channeling his hispanic background alongside 90’s pop-culture references the north mills avenue original is anything but a typical country western smoked meat setup.

debuted in 2014, years operating a food truck finding ward now brick and mortar with an extensive menu of sandwiches, sides, tacos and combo plates, it was after debating several daily specials that the #19 was ordered, the pulled pork unfortunately a little over-sauced while leanbrisketis surprisingly supple with deeply penetrating seasoning and a good bark.

not about to waste stomach space on store-bought tortillas, at least not when elbow macaroni with aged white cheddar is available, fans of elotes won’t want to miss corn covered in chile-lime butter plus cotija, nor stick-a-spoon-up-straight banana pudding with chunks of fruit juxtaposing nilla wafers.

the best bar-b-q ever. the bark on thebrisketis amazing. the meat is moist and very flavorful. a definite will do again. thanks mark !!

this latin, asian, and southern american bbq fusion joint in orlando’s mills 50 district has a nice list of bites, including matambre smokedbrisketsandwiches topped with egg, indian butter chicken tacos and the latin plantain and fried yuca sides.

but it’s all about the oakwood smoked st. louis barbecue ribs here. succulent. juicy. sweet, yet refined. delicious. when you can get it, it’s really good. the problem is that it is can sell out fast, so call ahead and make sure they’ve got some ready for you.

founded by thomas “tito” ward esteves, the founder of the treehouse truck, one of the first so called gourmet food trucks in orlando, pig floyd’s urban barbakoa is a an ode to his family’s deep love for food. barbakoa is a form of cooking meat that originated in the caribbean with the taino people, from which the term “barbecue” derives.

this latin, asian, and southern american bbq fusion joint in orlando’s mills 50 district has a nice list of bites, including matambre smokedbrisketsandwiches topped with egg, indian butter chicken tacos and the latin plantain and fried yuca sides. but it’s all about the oakwood smoked st. louis barbecue ribs here. succulent. juicy. sweet, yet refined. delicious. when you can get it, it’s really good. the problem is that it is can sell out fast, so call ahead and make sure they’ve got some ready for you.

i think i've "finally" found it--the best bbq in central florida! sure, there are a few good places, but my recent visit to  pig floyd's urban barbakoa with friends left us talking about it and wanting a return visit--even later the same night!  i'd heard about pig floyd's urban barbakoa from a co-worker, and so when some friends were in town and looking for a place to eat in the orlando area, i suggested it. they were sure glad i did--and so was i. i'd like to tell you the names of what we all had, but their web site does not have a menu yet--i guess they've been too busy taking care of their customers, and they sure took good care of us. i ordered a "take two" dish, two types of meat, pulled pork and brisket. omg, both were very good with a great smoke ring. thebrisketwas moist and juicy and tender and the pulled pork as well. i had the house "hot" bbq sauce and it was absolutely divine.  my sides were equally excellent. the apple fennel slaw was as good as any slaw i've ever had. and the black beans and rice had an outstanding flavor, nicely seasoned. there was nothing about this dish that i'd complain about, and i ate every last bit of it. my friend billhad a sandwich and it was piled high with meat. he said it was excellent in every regard and i've no reason to doubt that since he ate every last bit of it. the fries were done just right as well. tommy had a sandwich withbrisketas well, and one of it's best attributes was the onion relish--it was sweet and flavorful, a real winner.  finally, bill had the pulled pork plate with plantains. it too was excellent. we all enjoyed our meal a lot, and talked about it a few times over the weekend. we all agreed, we'd go here again in a heartbeat. on the way out i spied a guy and girl who'd just been served a full rack of ribs, i imagine they were going to split them. they looked out of this world great. when we left, the place was really packed, and i can see why. i know i'll be back, and sooner rather than later. i

dry brisket...ribs were good.. the ribs saved this place, although i probably won't rush back. first of all, thebrisketwas like shoe leather and so chewy, even my dog would have had a hard time.
the corn was dusted with cheese and packed with scallions (i have an allergy to onions) wish i would have known this prior. the ribs were their saving grace. they were very good.
hopefully they can get some tips from 4rivers on the brisket.

awesome, amazing, wow!. 1st time eating here and i highly recommend it. everything was delicious. the spice rubs used are outstanding. the prices are good for the quality of the food. it's about what you would pay to eat at smokey "you know where's" but the food is so much better. the atmosphere is great and the outside dining area is really nice. the music is a nice touch too. and all of the staff are very attentive and friendly. definitely worth going!

we had the 1/2 chicken platter and the beefbrisket& pulled pork platter. delicious! the plantains are outstanding....they have a sugar coating on them which was so good you can't stop eating them. the fried yuca, french fries and corn on the cob were out of this world. and the portions were perfect. you leave there feeling completely satisfied without feeling like you need a nap!

take a date...go with friends or just swing in for a bite to eat. it's a great place to enjoy some fantastic barbecue. make sure to put this restaurant on your list of must go places!

first time. went here this past weekend. good service, a little pricey, but the quality was good. thebrisketwas a little fatty, corn was awesome. the big floyd was awesome. my only suggestion would be to switch from a regular roll to texas toast. i know asking for vegan options seems a bit strange at a bbq place, but my fiance had the fried tempeh (a carnivore describing vegatarian options is a stretch) i think, and she did seem super stoked. the place just opened so they deserve some grace. good beer selection.