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Miami New Times
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That plume of smoke you see rising by Everglades National Park entrance at Shark Valley is likely emanating from Pit's wood cabin. What's on the grill are juicy ribs, or chicken, or even frogs legs. The double pork sandwich, with perhaps the best pit-cooked pulled pork to be had south of the Carolinas, is topped with crunchy sweet slaw. Sides are great too: tangy baked beans, lightly floured real onion rings, and to wash it down, imported Beck's beer. The eclectic redneck-to-reggae jukebox is big fun, too.
Want access to our Best Of picks from your smartphone? Download our free Best Of app for the iPhone or Android phone from the App Store or Google Play.While Miami is almost as far south as one can get... More »
Eating at the Pit Bar-B-Q is like taking a seat at Merlotte's in Bon Temps, the fictional restaurant in True Blood, minus the vampires and werewolves. Just switch those out for gator bites and... More »
As a countdown to New Times' "Best of Miami" 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com.42. Deep-Fried Biscuit at the Pit Ba... More »
It's high season, time once again for the ravenous hordes from the North to descend. Time again to schlep the ravenous hordes out to the Everglades, for the obligatory gator-gaping expedition. And time again -- assuming they don't get eaten... More »
Sometimes you have to ask yourself the important questions, like "Sauce or no sauce?" and "Ribs or chicken?" Your answer will likely depend on several factors, including ethnicity, geographic location, and your BBQ: bare-fisted barbecue quotient. Those who tip the scale at barbecue genius have been frequenting the Pit on Calle Ocho for eons. Whether you make a scheduled stop on your way to the Shark Valley entrance to Everglades National Park or just drive there on a whim, you won't be... More »
Sometimes you need a little weirdness to help you get your head together. This is the weirdest afternoon you could possibly want.At Miccosukee Resort & Gaming, you can pop into the bingo room to observe the odd goings-on of a bunch of neglected elderly people. About 1,200 of them. They've been there all night. You'll also find thousands of video gambling games and about five dozen poker tables.Once you're either broke or rich, hop back into your car and jet to the Trail Glades Gun... More »
Everyone pretends to visit Everglades National Park to commune with nature. But every local knows we really go for the food -- and not the alligator sushi, either. Not far from the park's main entrance down south, the temptations for detours come from Knaus Berry Farm's sticky buns and the strawberry or key-lime milkshakes from Robert Is Here. But on the road trip out Tamiami Trail to the park's northern entrance at Shark Valley, the smoky barbecue aromas emanating from the Pit's wood cabin... More »
The barbecue is the best at The Pit, but there's no law against also frying up the best catfish this side of Lake Pontchartrain. After all, The Pit's wood shack and tiki huts on the edge of the Everglades have a definite swampy, boggy feel. That special touch with the barbecue somehow carries over to The Pit's catfish-frying technique. Certified barbecue gourmands have been converted to a more diverse diet by only a few bites of the scrumptious fish, which comes out so crunchy and tasty on... More »
"What's new?" I asked the blonde at The Pit's service counter. "Nothing," she replied. "Tommy Little has owned this place for 35 years, and his whole idea is never to change anything." Thank the Lord for small things. The food here is as reliable as guessing that the counter lady's hair color began life in a peroxide bottle. Good meat, slowly smoked over blackjack oak logs. Key lime pies made from scratch. Fresh frogs' legs and onion rings. Plenty of good customers. Laurence Fishburne is... More »
Kids can enjoy pony rides every Saturday and Sunday afternoon.
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