Chef Howie Kelinberg, Howard Kleinberg, Bravo Top Chef, Bulldog Barbecue, Bulldog BBQ, Bulldog Burger, Miami, FL, Florida, Where to eat in Miami, Chef Recommended, David McMillan, BBQ in Miami


Bulldog BBQ - North Miami, FL

Q & A



- Chef David McMillan (Joe Beef, Liverpool House and McKiernan Luncheonette)


Howie Kleinberg’s recommendations for where to eat and shop in Miami and New York.

Q & A with Chef Howie Kleinberg

Q. How did you decide to open a BBQ restaurant?

A. BBQ is delicious, honest food that doesn’t require pretense and at the time I was thinking of my next project, which ended up being Bulldog Barbecue. I wanted to move away from some of the pomp surrounding high-end dining. Also, it’s a good value for people, especially families and I saw a vacuum in my neighborhood for good barbecue, so I decided to fill it. 

Q. With all the different regions of BBQ, where do you get your influences? 

A. North Carolina was my first exposure to barbecue, but I don’t think I’m grounded in that style. The barbecue I make is influenced by all different styles, as well as my own culinary background and the fact that I live in Miami, it’s a definite mix.

Examples: I don’t like a heavy vinegar note to my sauces and as far as consistency goes I like my sauce a bit thinner. 

Q. You have a new restaurant on the horizon, Bulldog Burger, can you tell us about it?

A. I always wanted to roll out a couple concepts under the ‘Bulldog’ umbrella. Our burger is a huge seller, and I originally wanted more burgers on the barbecue menu anyway, so this was a no-brainer. The burgers have bold flavors and creative combinations, some fall into the wacky-but-they-work category (the Honky Tonk Woman with fried bologna, American cheese, coleslaw, fried pickles and Bulldog BBQ sauce.)

Q. Who are your pit master heroes? And who do you think deserves more praise?

A. I like the new school guys like Adam Perry Lang. He’s broken from tradition and is doing some very cool things with barbecue flavors, techniques and ingredients.

Steven Raichlen was also an amazing influence on me. His books were great resources as I was developing Bulldog’s menu. He was even was nice enough to sit with me and talk about barbecue before we opened. I’m deeply appreciative of his supportive.

Advice / Tips

Q. What are 5 great  BBQ tools / books / sauces to buy?



Bulldog BBQ

North Miami

American / Barbecue

15400 Biscayne Boulevard

North Miami, Fl 33160

T: 305.940.9655 (make a reservation)



Daily: 12pm - 10pm

Bulldog Burger

North Miami

American / Burgers

5400 Biscayne Boulevard,  #106

North Miami, FL 33160

T: 305.940.9655 (make a reservation)



Mon - Sun: 12pm - 4pm
Mon - Sun: 4pm - 10pm


[See details.]

Q. What barbecuing mistakes do you see people most commonly make?

A. Lack of temperature control and trying to rush it. There is no rushing and no shortcuts when it comes to good barbecue. Also, marinade those tough cuts of meat; with some love they are unbelievable! 

Q. What are some secrets to making a great barbecue sauce?

A. Simplicity is key and keep the ingredients focused on achieving balance.

If you use honey or sugar for sweetness balance it out with vinegar for some tartness, acid. 

If you use ketchup for a tomato flavor use some mustard to counter it.  Conscientious spicing is the backbone of good barbecue. 



Q. What resource (market/website/store) do you recommend for buying barbecue tools or ingredients? 

A. For meat, don’t go to the supermarket. Go to the local butcher shop and have it cut to your specifications and talk to him about the cut and what he might suggest for cooking times and cooking techniques. 

Q. Any food purveyors that you recommend for their quality or variety of product? Who couldn’t you live without?

A. My uncle at Miami Purveyors is my meat guy, so I definitely cannot live without him. This company is the only local cutter of certified Angus beef in the area so the quality is awesome. 

[See details.]


Q. What barbecue joints have you come across that you love? 

A. Hill Country by Elizabeth Karmel – really cool cuts that opened my eyes to the possibilities of Texas-style barbecue. 

I also dig Blue Smoke in New York.

[See details.]

Q. When not eating barbecue, where do you love to go in Miami that only locals know about? 

A. Hiro’s Yakko-San in North Miami, which is like foodie paradise.  Timo in Sunny Isles. 

[See details.]


Q. In your mind, what is the classic go-to pairing for barbecue? And what drink have you tried with barbecue that surprised you how well it went? 

A. A great craft beer for sure. Something with real backbone, maltiness and smoke. Old Thumper would be my brew of choice.

For non-alcoholic you can’t beat a really good sweet tea or an Arnold Palmer. I love Cheerwine – a cherry soda sold in the South that we can’t get here. It’s like a Dr. Brown’s on steroids. 

[See details.]

Q. Great Miami watering holes / wine bars / cocktail places that you love? 

A. A beer at my own place after service is as good as it gets for me. 

Q. When not drinking alcohol, what do you drink and where do you get it from (coffee, tea, local drink)?

A. I’m a slut for Starbucks and between me and my mother, we’re keeping Diet Coke in business.


Details of Howie Kleinberg’s recommendations for where to eat and shop in Miami and New York.


- Burnt End Beans


1. A Big Green Egg smoker.


2. A good Weber grill. [buy one]


3. Adam Perry Lang’s Serious Barbecue. [buy it]


4. Steve Raichlen’s The Barbecue! Bible. [buy it]


5. A big bottle of Sriracha -- it adds great heat balanced with flavor and the consistency is so close to ketchup that you can use it in a similar fashion but don’t need nearly as much. [buy some]