I just tasted possibly the best barbecue I’ve had in Orlando. The ribs, the chicken, the side of greens at Munchies Live BBQ—they’re not served in a brick-and-mortar building, nor even a food truck. The foods are packed to go at a lakefront campground in a tiny town called Gotha, and also served as part of a two-hour rural experience in the same location.
The hammock garden
The man behind the meat is Chef Alfred L. Mann. He runs Elite Catering-Events-Venture, and now also heads up this smoking hot smokery, Munchies Live BBQ. I didn’t ask how he marinates his meats, what aged type of wood charcal is in his grill or any other kitchen secrets. I just ate. Now it’s your turn.
Chef Alfred Mann of Munchies Live BBQ
Drive-Thru Barbecue at Munchies Live BBQ
A variety of side dishes, including those scrumptious greens.
Let’s talk about the drive-thru barbecue at Munchies first. You call or text Munchies from 10am on at 407-879-6761 on Wednesday, Thursday, Friday or Saturday. You place your order, then drive into the 16-acre Camp Ithiel property off Hemple Road. (Most summers, both a Christian camp and a Jewish Chabad-run camp are located on the same grounds.)
The drive-thru menu
Your choices are sandwiches or platters of St. Louis ribs, chopped pork, and chopped or jerk chicken. For sides, choose from apple coleslaw, collard greens, garlic bread called BBQ Bread, mac ‘n’ cheese, barbecued beans, yellow rice with black beans, and potato salad. Of the five sauces, I tried the Classic and Spicy Classic; I vote for spicy. Spicy mustard, Tropical Haven (mojo) and BBQ Jerk (Jamaican-style) are other options.
St. Louis ribs
Attend the Classic BBQ Experience at Munchies Live BBQ
Garlic bread
I’m not much for people during these odd times, but if you’re comfortable in a socially distanced outdoor setting, Munchies Classic BBQ Experience is a good experience. It’s an event: You’ll reserve your spots for a two-hour visit Wednesday through Saturday from 10am to noon or 3pm to 5pm. The cost is $50 per person. First you’ll have ample time to play “vacation” for awhile. Hit a putt-putt ball, play a cornhole game, paddleboard on Lake Fischer, grab a fishing pole, or lounge in one of several hammocks.
If the regular service is like the media preview I attended, you’ll then be served family-style at picnic tables near the grill, although you can carry your plate anywhere. Family-style is fun and easy, but I’d request my food be pre-plated; this isn’t the time for sharing tongs or grabbing a slice of bread after someone else used finger for their piece. Maybe a masked-and-gloved staffer can dole out food for the time being. But ask. My experience wasn’t typical.
If you attend as a group of 10 to 100 (think: private events), you can customize the menu. Whole salmon, lamb, beef prime rib and even suckling pig are among the options.
Canoes
Chef Mann has an impressive resume, with experience at Charlie Trotter’s, Disney, Christini’s and Emeril’s. Clearly he knows what it takes to make an exceptionally delicious platter of barbecued meats with really, really good side dishes.
Putt-putt
I’ll be driving through to pick up my first batch next week, for sure. Join me.
