Order Up: East Coast BBQ
Owner Dave Audet tends to his state-of-the-art barbecue oven.
For more photos, ceck out our full slideshow on East Coast BBQ.
Surprisingly, one of my favorite things East Coast makes -- besides the ribs -- is the turkey. I've turned a whole host of friends onto the stuff, and they've all agreed: This bird is legit. The turkey is brined until it's full of juicy flavor. After a turn in Audet's oven, the breasts are sliced into long, half-inch-thick slabs, each pearly white with tinges of pink along the edge (which indicates good smoke contact, not raw meat). To serve, Audet flits a tiny string of sauce on top, leaving each piece of pristine flesh practically naked. The meat is so tender and succulent, you never think once about adding sauce.
Read the full review of East Coast BBQ now inDish
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