Early summer in the Biscayne Corridor smolders. Not just because of the steadily rising heat index, but because there’s a steady aroma of burning embers in the evenings. Ribs are on the grill. Lechón is being roasted over coals. Fresh-caught mahi and wahoo are laid out in backyard smokers. Noon outdoors is uncomfortable this time of year – as it always is – but right around sunset there’s something super satisfying about sitting under the sky (or on a screened-in patio) and preparing a meal on an open flame or mini hibachi.

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