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Jan 18, 2006 11:55 PM

Shivers BBQ: What's the big deal?

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So, after hearing rave reviews of this place in Homestead, my girlfriend and I decided to go there on a drive back from Key West. We were both pretty excited, as this board has pointed us to some good 'cue in the past (Hickory Hollow in Ellenton, for example). What a let down. I had the sliced pork, which was dry, chewy and in serious need of some sauce. Luckily the sauce was pretty good. The collards and black-eyed peas were ok, but the pork was sad. The ribs were equally unimpressive.

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  1. I'm biased.

    It's the bbq I grew up on.

    The sauce is good, wish I could figure out how to copy it. I'd find a place in Orlando, buy decent quality meat, hire decent servers, and do well.

    Been a year since I've eaten there, so not surprised things have slipped. It's a family business, and a lot of the family opened up in Kendall, just after the Palmetto Expressway (going north) on the left side of U.s. 1. Since Andrew, building blown away, never been the same.
    Cole slaw still first rate, and I'll still eat a big pork sandwich.

    But ribs hae sucked the last two times.

    So sad.


    5 Replies
    1. re: Bob Mervine

      How can you have "it" and lose it? Especially with 'que.

      1. re: Griller

        Age, lack of focus, lack of interest,no competition, cost versus high quality . . .
        It is an endless list.
        The magic is found in businesses that last for decades, through generations, and maintain their quality.
        As I said, I only wish I had his sauce recipe and know what I know. There's always room for another good barbecue place.


        1. re: Bob Mervine


          Isn't that THE truth!

      2. re: Bob Mervine

        Isn't that Shorty's? Are they related?

        1. re: das

          Shiver's and Shorty's are run by members of the same family. Same sauce, same general style restaurants.