Orlando’s 38 Best Restaurants - Eater Miami
"The Latin influence in Pig Floyd’s quality barbecue comes courtesy of owner Thomas Ward’s Puerto Rican heritage – maduros, fried yuca, and rice and beans go along faultlessly with everything from luscious brisket to succulent St. Louis-style ribs to flavorful pulled pork. Even juicy spiced-rubbed chicken is worth coming back for. Those meats can also be enjoyed inside sweet rolls, flour tortillas, or bento boxes. Sauces are just as diverse. Tikka masala with ribs, anyone?" - Faiyaz Kara
