About Us
About B&D Trap BBQ
We opened our doors in Fort Lauderdale with a simple mission: to bring authentic Texas BBQ to South Florida’s vibrant culinary scene. Founded by a team of passionate hospitality veterans, we quickly became a community favorite, celebrated for our perfectly smoked ribs, succulent brisket, tender pulled pork, and banana pudding.
Our guiding principle: At B&D Trap BBQ, we let the quality of our meats speak for themselves. Each cut is masterfully smoked to perfection, ensuring that the natural flavors are highlighted, not hidden beneath heavy sauces.
In 2024, we’re setting up our smoker at a second location in Doral’s Shoma Bazaar, a true dining destination we’re thrilled to be a part of.
Visit B&D Trap BBQ in Fort Lauderdale or Doral to savor the rich, deep flavors and warm hospitality that define us. We’re excited to share our BBQ classics and signature desserts with you.
ABOUT TEXAS BARBECUE
Texas Barbecue was established over a century ago (1900s) in central and south Texas, also known as the Hill Country. Some of the most important towns that cultivated the traditional techniques and flavors are Lockhart, Elgin, Luling, and Taylor. Many of the families that owned the butcher shops were second-generation German immigrants that traditionally preserved and enhanced the flavor of meats by smoking them to prevent waste.
Smoke pits were made out of bricks, scrap metal, and wood with one end housing a fire box filled with burning Texas post oak wood and the other end with a chimney. This setup allowed hot air to evenly flow across the meats, cooking them low and slow. These Smoke Pits would stretch the whole length of the butcher shop in some cases. As the popularity of these meats grew, separate buildings were constructed to house customers who wanted to sit down and dine onsite, establishing some of the first barbecue restaurants in America. Some of my personal favorites are Louie Mueller’s Barbecue, Kreuz Market, Smitty’s, Black’s BBQ, and Southside Market.
What sets Texas barbecue apart from other regions is the simplicity of the ingredients, low temperatures, and the type of wood. Many of the traditional Texas dry rubs consist of crushed black peppercorns and coarse salt. The fattier the cut of meat, the better the flavor. As the meat smokes in the 200F-250F range, the fat melts and circulates throughout the meat, softening the protein fibers and absorbing the dry rub. The fat and dry rub also create a dark rich crust on the surface of the meat that traps in the juices, slowly braising the meat. Texas post oak is the traditional wood used for Texas barbecue. Oak produces a more subtle flavor of smoke in comparison to apple, cherry, pecan, and hickory. It’s very dense, burns slowly, and absorbs just the right amount of moisture in humid climates.
All of these factors help maintain steady cooking temperatures below 300F. At B&D Trap BBQ we use a locally sourced white oak that is similar to Texas post oak. We store it outdoors to become seasoning by the South Florida humidity, this produces the right amount of smoke for our meats.
