22 December 4-10, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MONTH XX–MONTH XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Chef Ahoy! Pitmaster Rodney Scott is going whole hog in Miami — on land and sea. BY LIZ TRACY “W hen Bobby Flay calls, you listen,” says James Beard Foundation Award-winning pitmaster Rodney Scott — he of the Rodney Scott’s Whole Hog BBQ fran- chise, which is just months from opening an outpost in Little River. And as everyone knows, there’s no real way to really beat Bobby Flay anyway, so you might as well join him. Scott, Flay, and an im- pressive culinary crew will take to the high seas on the Norwegian Joy from November 6 through November 11, 2026, for Chefs Mak- ing Waves Presents: Bobby Flay & Friends. “I’ve known Bobby for a while now, and I’ve always respected how he brings people together through food,” Scott tells New Times exclusively. When the opportunity arose to join him for Chefs Making Waves 2026, it was an easy ‘yes’ for me. The lineup is full of chefs I admire, from pitmasters to pastry pros, and the idea of taking what we love — food, music, and good times — out on the open water sounded like something special.” The culinary cruise is hosted by Sixthman, which plans festivals at sea, and promises a solid lineup of star chefs to make this a tasty trip to Montego Bay, Jamaica, and Grand Cayman. Besides Scott and Flay, the line-up of chefs next year includes Brooke William- son, Leah Cohen, Scott Conant, Antonia Lo- faso, Marc Murphy, Michael Voltaggio, Ayesha Nurdjaja, and Damaris Phillips. They’ll provide mix- ology demonstra- tions, chef-led cooking classes, and themed parties, along with wellness oppor- tunities, go-karts, a casino, and more. They can even opt for an “Unlimited Open Bar Package” to booze at the 11 on-board bars. Scott will be giving cruisers a taste of his authentic Southern barbecue flavors on board. “You can expect smoke, spice, and a lot of soul,” he shares. He and his team are work- ing on creative ways to bring, not a full-sized pit, but the fullest barbecue experience to the boat. “Trust me, we’ll find a way to get the smoke rolling.” Scott often brings barbecue to boating on his BBQ & Boats sunset cruise series with the Daniel Island Ferry in Charleston, S.C., two things that he says bring people together. “They’re about community and celebration,” he says. Cooking on a boat is always an adven- ture for Scott. “Keeping the fire steady while the waves are rolling isn’t easy, but the payoff is worth it. For me, it’s about spreading the spirit of ‘Every Day Is a Good Day’ wherever I go, even out at sea.” Scott notes that the sides are an essential part of good barbecue, and loves to pair his smoked creations with collard greens, baked beans, and creamy mac and cheese. “I’m also a fan of simple things done right, like a good slaw, a slice of white bread, or a pickle or two. Those little touches balance out the smoke and spice, and make the whole plate sing,” he says. For Miami diners who prefer their barbe- cue on solid ground instead of a cruise deck, Scott’s upcoming Little River restaurant promises the same smoke-kissed magic he’ll showcase aboard Chefs Making Waves. The pitmaster’s decision to plant roots in Miami speaks to the city’s growing influence in the national culinary scene — and to Little River’s evolution as a destination for chefs who crave creativity, community, and room to build something meaningful. With his whole hog tradition, slow-and-steady fire philosophy, and signature vinegar-pepper kick, Scott is poised to introduce Miami to the flavors that earned him a James Beard Award and lines around the block in Charleston. And while the opening date is still under wraps, anticipation is already building for the first South Florida outpost of Rodney Scott’s Whole Hog BBQ. When the doors at 7100 N. Miami Ave. finally swing open, Miamians can expect smoke, soul, and the kind of hospital- ity that turns a meal into an experience — the same energy Scott brings to his kitchens, his cruises, and every community he touches. Until then, barbecue lovers can keep an eye on the pits (and the waves), because one of the country’s most celebrated pitmasters is officially on his way to the Magic City. And speaking of the Magic City, for those gearing up to roast some pigs for the holidays in a “Caja China,” Scott offered some advice. “My biggest tip is don’t rush the process. Bar- becue is all about patience and consistency. Use real wood if you can, let the smoke do the talking, and don’t be afraid to get your hands dirty. Keep your temperature steady, stay near your pit, and remember that it’s not just cook- ing, it’s an experience,” he says. “The Caja China is a beautiful way to cook.” Chefs Making Waves Presents: Bobby Flay & Friends. Guests can reserve their spot with just $100 down per person when enrolling in auto- matic monthly billing. To learn more and book a cabin, visit chefsmakingwaves.com. Rodney Scott’s Whole Hog BBQ. 7100 N. Mi- ami Ave., Miami; rodneyscottsbbq.com. Open- ing date to be announced soon. [email protected] ▼ Café Café Rodney Scott and Sixthman photo Rodney Scott joins Bobby Flay’s 2026 cruise while preparing to open his Miami Whole Hog BBQ spot in Little River soon. “REMEMBER THAT IT’S NOT JUST COOKING, IT’S AN EXPERIENCE.” ▼ WYNWOOD MAKE WAY FOR CONDOS Just hours after New Times published its nos- talgia-inducing list of Bygone Wynwood Bars and Restaurants We Miss the Most, it appears we may need to update the list by January 2026. Smorgasburg Miami is about to lose its Wynwood home. The outdoor food market will close on Sunday, December 7. The landlord is moving ahead with a residential project on the lot that Smorgasburg called home next to Wynwood Walls, which puts an end to the mar- ket’s three-year stretch in the neighborhood. Owner Gaston Becherano on Instagram called Wynwood “a true home” and said the move “closes our chapter in Wynwood,” but not the work behind it. The team says a new site is coming, but this is the final chapter for the Northwest Second Avenue location — and it’s the final chapter in Miami. The team summed up the moment in a note posted on Instagram. They wrote that the last three and a half years brought “over 2 million guests, hundreds of vendors, thousands of dishes,” and “innumerable moments of joy.” They spoke to the “countless hours cooking, setting up, dealing with the rain, uhauls, bro- ken equipment, the city of Miami, breaking down, low sales, great sales” as the real story behind the market. The work, they said, mat- tered because it gave them “a chance to feed and welcome” the city. Smorgasburg’s arrival in 2022 was a hit from the beginning at its corner of Wynwood. What started as a bare lot evolved into a week- end-only outdoor food hall, characterized by long lines, loud music, and a crowd that blended tourists with locals. Dozens of vendors offered burgers, noodles, dumplings, Filipino snacks, Colombian bites, ceviches, desserts, and a full bar. In that same message, they said the original | TASTE TEST | Popular open-air Wynwood market Smorgasburg Miami will close on December 7 to make way for luxury condominiums, marking end of an era. Smorgasburg Miami photo
