This may simply be the can’t miss event of the weekend. Despite a 20-minute wait in line to get your wristband and champagne glass (the line moved quickly, however), once inside the first stop is at the Moet station to get your glass filled. The temperatures were very chilly for a late-Feb. night on Miami Beach, so there were plenty of winter jackets and scarves, and the accessory of the night were the heat lamps throughout the event.

We headed to the back of the tent to begin our tasting, and found lots of lobster choices in a barbecue-themed event. John Tesar had a superb lobster dish, Azul from the Mandarin had lobster tacos, and at RED The Steakhouse, Peter Vauthy had a lobster hash with the dry rubbed steak. The recession-proof sandwich of the night was by Ilan Hall from The Gorbals – a chicken-skin sandwich. (That’s right – just the skin.)

Other favorites were the buffalo BBQ from The Forge, the spicy pork tacos from Frontera Grill, and the spicy shrimp from STK.

But a BBQ bash isn’t one without what we consider the king of ribs – Big Bob Gibson’s Bar-B-Q. The ribs were cooked in a smoker the size of two Mini-Coopers and the meat just fell off the bone when you ate it. Soooo good. Where’s my Moet?

-- Fred Gonzalez