Lloyd’s Smokehouse and Grill is our January 2023 Passenger Pick of the Month! You’re already familiar with the fantastic food at Casa 43 Mexican Kitchen and Tequila Bar, which Lloyd runs with Max, his business partner.
During COVID Lloyd’s personal catering business came to a grinding halt, but Lloyd found a way to move forward by beginning a BBQ takeout and delivery business to feed hungry people, to pivot his kitchen, and to survive while creating and birthing his long-held passion – BBQ. This idea grew and became very popular. 
When the former Edoardo’s location at 7 Mile Beach became available, Lloyd proposed a full-on sit-down BBQ restaurant concept to Max. Two other friends became partners with them in this venture.
The concept quickly grew into the addition of a grill component serving steaks, salmon, oysters, and burgers and began to include some South African influenced dishes like grilled calamari (yes not fried!), grilled lamb loin chops, sausage rolls, and the now famous giant wild caught Mozambique prawns! Of course, the signature items come from the smoker with tender and mouthwatering brisket, ribs, pulled pork, and the juiciest chicken you ever had!
Even Texans rave about the food and the atmosphere at Lloyd’s Smokehouse and Grill, a traditional smokehouse restaurant. You’ll want to make plans to dine here on your next visit to Cayman! Until then, enjoy our interview with them. You can also check out Lloyd’s Smokehouse and Grill online. Their website is full of helpful information!
PP: I’m happy to tell you that passengers say that Lloyd’s Smokehouse and Grill (LSAG) is one of the best sports bars on the island even though it’s a smokehouse restaurant. Was that by design?
LSAG: I don’t think BEST is fair! However, we do offer this unique take on a sports bar—a place where you could bring your grandmother, mother, daughter and grandkid. And we have food and drinks to suit all in an environment that will not have you overwhelmed.
PP: LSAG has a fantastic website! It’s so nice to read the menus and to get an idea of that unique environment. This overview is great: “Low and slow Texas style BBQ, seafood, steaks and all the fixins with a bourbon and rum focused craft cocktail bar!” For folks who might not be familiar, can you explain the necessary elements that make BBQ a “Texas style BBQ”?
LSAG: To us “Texas Style” means slowly and lovingly smoked in a reverse smoker along with all the Southern style fixins like cornbread, mac n cheese, homemade pickles, green beans, brussel sprouts, hand mashed potatoes, home-cut freshly made fries, and a really on-point version of burnt ends!!!
PP: Well, now I’m really hungry! I’d like to learn more about a reverse smoker because there is an interesting phrase in the description of The Pit—“magic of reverse smoking”. Sounds like some BBQ wizardry is going on there! Can you help 
us understand a little of the magic?
LSAG: Sure! It is a process whereby the fire and exhaust/chimney are on the same side, and the grill chamber is separated with a “baffle divider”. So the “heat”—the smoke—travels from the firebox, under the meat, creating a heat chamber above. Then it wraps around the baffle and gently wafts across the meats for many hours depending on whether it’s brisket, chicken, sausage, ribs, prime rib, rack of pork jerk chicken and pork and so on!
And, by the way, we offer a variety of sauces, and they’re all brought to the table!
PP: I’ve got to ask you about “burnt ends” because people are raving about them. That’s a new phrase for me! Please give us the background on “burnt ends” so that we’ll all know!
LSAG: When brisket is served, it is in slices, and each brisket has a narrow tip that cannot be sliced for your plate. So, those triangular sections are trimmed and cut into large-ish cubes that are then “burnt” in our signature LSAG BBQ sauce in a pan where they get crispy and lightly charred with an incredible BBQ tangy sweetness that is simply—to die for.
PP: “Burnt ends”—what a great way to use all of the brisket! I’m also interested in ways that you’re utilizing local foods and resources because I read that the Crispy Pork Belly is smoked over local sea grape wood. Share other local connections with us!
LSAG: We offer oxtail on Wednesdays with fried plantain and traditional Cayman rice and beans. Every day we have what is fast becoming some of the best jerk chicken and pork on the island. And, locally, a whole fried snapper is really popular, so we have it on our menu—crispy fried or traditionally steamed and provided by local fishermen. We also have both the local breweries’ beer offerings!
PP: Those are some nice local connections! Let’s focus now on breakfast in the LSAG Ranch House environment. What an enticing option on Saturdays and Sundays! We’d love a description of some of the breakfast best-sellers.
LSAG: Well, it has a Southern flair and a focus on homemade! It’s like you are in our farmhouse and joining us for the bacon that we make and cut thick and for the ham that we slow smoke and slice in country-style mini ham “steaks”. The brisket, Eggs Benedict, and homemade biscuits and gravy are to die for as are the cheesy grits and the shrimp and grits dish! Guests also love our coffee bar for espresso lattes and cappuccinos! And if you are so inclined, our Bloody Mary and Bloody Caesar with candied bacon are quite special!
PP: Breakfast at LSAG really does sound like a “must-do” meal. You have the perfect environment for a ranch style breakfast. Another interesting phrase from the website is that LSAG “has created a transportive environment” with its several spaces all based on the theme of a “traditional rustic farmhouse vibe”. Each area sounds perfect, and I’m guessing that you like them all, but do you have a favorite space at LSAG?
LSAG: You’re right! Each of the rooms offers something special. Our Brickyard Bar has become a popular sport-viewing location, and our bourbon selection is second to none! Then the Barnyard is just cozy and fun. The Ranch House has a more open feel, and the Wood Room can host a cozy dinner for up to 8 people so this is also fun!!!!
PP: Passengers really enjoy daily specials in restaurants, and LSAG has some great ones! Which daily specials are getting the most attention these days?
LSAG: All of them! We created something for everyone, so we have shrimp boils, traditional oxtail stew, dinosaur beef ribs, racks of pork, prime rib, and crispy pork lechon along with ever-changing soups.
PP: In addition to the daily specials, do you occasionally host special events at LSAG?
LSAG: All the time. LSAG has fast become a go-to venue for big birthday parties, office functions, and bigger buyouts for large sporting events.
Catching up with Lloyd and Max has been so much fun! Lloyd’s Smokehouse and Grill on 7 Mile Beach offers an amazing menu of food and beverages and is a great sister restaurant to Casa 43 Mexican Kitchen and Tequila Bar. Until you can visit Cayman, spend some time wandering the excellent website of LSAG. You can daydream about their tasty menus. Guests with food preferences and/or allergies can easily make the right choices for themselves because the main menu clearly notes which items have nuts or seafood and which are vegetarian or gluten-free. Also, many items have options regarding portion sizes. For example, the jerk chicken can be ordered as a quarter, a half, or a whole. And sauces? They offer a variety of house-made sauces, and they’re all brought to the table! Options abound at Lloyd’s Smokehouse and Grill!
You can also find Lloyd’s Smokehouse and Grill on Facebook and on Instagram. But I’m warning you—you’ll become very hungry when you see the photos!
Lloyd’s Smokehouse and Grill
12 Earth Close, Seven Mile Beach, West Bay Road
(345) 623-4346