This Legendary Florida BBQ Joint Serves Baked Beans That Keep Locals Coming Back For More

A tiny Florida pepper known for its fruity flavor and fiery kick adds a distinctive twist to a pot of baked beans. That pepper is the datil, and it has been grown around one old Florida city for generations.

I love that a humble side dish carries that much hometown pride. The same pepper also shows up in sausage, corn, cornbread, slaw, and an award-winning barbecue sauce.

That is a serious commitment to one little pepper.

The meats get the low-and-slow treatment over oak. Brisket, ribs, and pulled pork are smoked fresh on open days.

Some days, the popular stuff sells out before closing time.

I believe a kitchen that fusses this much over beans is probably fussing over everything else too. So what happens when a side dish becomes the reason people make the drive?

The Datil Beans Earned Their House Favorite Title Fair And Square

Baked beans rarely get top billing at a barbecue spot. At Woodpeckers Backyard BBQ, the Datil Baked Beans have earned the title of house favorite.

The secret is the datil pepper, a St. Augustine specialty with deep roots in the area’s food culture. Known for its fruity flavor and intense heat, it gives these beans their distinctive character.

That flavor turns a classic side into something smoky, sweet, and a little spicy. It’s the kind of twist that makes you pause after the first bite.

Datil peppers have been grown around St. Augustine for generations. So these beans carry a real piece of local food history in every spoonful.

Here’s a smart move for first-timers. Order the beans alongside a smoked meat and see how the sweet heat plays off the smoke.

The pairing feels natural, almost like the two were meant to share a plate. Beans and brisket, a friendship older than most of us.

Not a big fan of spicy food? Datil peppers can pack serious heat, often measuring between 100,000 and 300,000 Scoville units, although the spiciness of the baked beans depends on how they’re prepared.

Their fruity flavor adds a distinctive touch, so ask about the heat level before ordering if you prefer milder dishes.

Oak Smoke And Patience Run This Whole Operation

Real wood and real patience. That’s the simple formula behind the smoked meats here.

The pit masters stick to the low-and-slow method, using carefully selected oak wood. That steady approach builds the deep, rich flavor good barbecue depends on.

Brisket, pulled pork, and ribs are smoked fresh every day the doors are open. No shortcuts, no reheated leftovers from last week.

That freshness comes with one catch. The kitchen sometimes closes early when the meat runs out.

So timing matters more than you’d think. Showing up earlier in the day gives you the best shot at the full lineup.

The restaurant is owned by Lisa Marston and began serving its barbecue around 2015. It reflects a family-owned passion for honest, no-frills cooking.

I like that the focus stays on the food instead of flashy extras. When smoke and time do the heavy lifting, fancy tricks aren’t needed.

Hours run from 11 a.m. to 7 p.m., Tuesday through Sunday. Mondays are closed, so plan your craving accordingly.

Nobody wants to drive out on a Monday and stare at a locked door. That’s a sad way to spend a lunch break.

Your Plate Can Hold A Lot More Smoke Than Expected

Brisket, ribs, pulled pork, turkey, chicken, and sausage all share the menu. Deciding might be the hardest part of your day.

Meats come by the plate or by the pound. Sandwiches are also on the board for anyone who wants something easier to hold.

The sausages deserve a special shout. Woodpeckers Backyard BBQ makes its own, including a Datil sausage and a Jalapeño Cheddar sausage.

That Datil sausage keeps the local pepper theme going strong. If the beans hooked you, this is a logical next step.

Brisket gets a lot of attention here. When given the choice, the fatty cut is a popular pick for extra richness.

Turkey might sound like the quiet option, but don’t skip it. Smoked turkey can surprise people who usually stick with beef or pork.

Can’t decide on one meat? Combo plates let you pick more than one and compare them side by side.

It’s a great way to sample the menu without committing to a single favorite. Think of it as a delicious research project with zero homework.

Good Luck Picking Just Two Sides From This Lineup

Mac and cheese, collard greens, coleslaw, green beans, and Datil corn all wait for your decision. Cornbread, a baked potato, and applesauce round things out.

Plates typically come with a choice of scratch-made sides. They’re prepared fresh daily to keep up with the slow-smoked meats.

Datil corn brings that familiar local kick to a sweet, simple vegetable. It’s a fun partner for anyone already loving the beans.

Collard greens bring a classic Southern touch to the table. They add balance next to rich, fatty brisket.

Coleslaw does double duty here. Eat it on the side or pile it onto a sandwich for crunch.

A smart strategy is mixing textures on your plate. Pair something creamy, like mac and cheese, with something bright, like slaw.

Cornbread is a solid add for soaking up extra sauce. Nobody should leave good sauce stranded on a plate.

Families can easily find options for picky eaters too. Applesauce and a baked potato keep things simple for younger diners.

That variety means everyone at the table leaves happy. Even the friend who swears they’re not hungry.

Sauce Lovers Get Six Reasons To Experiment

An award-winning Datil sauce sits at the center of the sauce lineup. It’s the cornerstone of the flavor style at Woodpeckers Backyard BBQ.

Five more house-made options join it. Sweet, Hickory, Datil Mustard, Carolina Vinegar, and Orangedale White all get a spot.

That’s a lot of choices for one meal. Happily, mixing and matching is half the fun.

Try the Carolina Vinegar on pulled pork for a tangy bite. Vinegar sauces and pork are a classic team for good reason.

Datil Mustard is a curious one worth sampling. Mustard sauces bring a zippy flavor many folks don’t try at home.

Orangedale White is another unusual pick. White barbecue sauce stays less common than the usual red styles.

Some fans even blend sauces together on their plates. Hickory and Sweet mixed with coleslaw on a turkey sandwich is one creative combo.

My advice? Taste each sauce plain before drowning anything.

Then build your own perfect blend. You might invent a combo nobody else has tried yet, and that’s bragging rights.

Picnic Tables And String Lights Set A Laid-Back Mood

Casual is the whole point here. The setting leans into backyard-style comfort that feels warm and down-home.

Picnic-style outdoor tables give you plenty of room to spread out. String lights and rustic touches add a relaxed country feel.

It’s the kind of space where nobody cares about dressing up. Barbecue sauce on your shirt is practically a badge of honor.

Indoor tables are available too. That helps on rainy afternoons or extra-steamy Florida summer days.

Counter seating offers another option for small groups. Solo diners can grab a spot without hunting for a big table.

Food can also be ordered to go from the front window. That’s handy for picnics, road trips, or a lazy night at home.

Friendly service adds to the easygoing atmosphere. The staff helps keep things moving, even when the place gets busy.

I can’t imagine a better setup for messy ribs. Outdoor tables and finger food were made for each other.

Bring the whole crew and claim a table. Just don’t expect any leftovers to survive the ride home.

Save Some Room Because Banana Pudding Is Waiting

Dessert at a barbecue joint should feel like a warm hug. The homemade sweets here fit that description nicely.

Banana pudding is one of the stars. It’s creamy, classic, and a natural finish after a smoky meal.

Peach cobbler is another familiar Southern comfort. It’s a sweet way to wrap up a plate of ribs.

An eclair cake may also show up on the menu. That one adds a little bakery-style flair to the lineup.

Dessert options can vary, so ask what’s available that day. Rotating choices keep things interesting for return visits.

Here’s a pro tip for anyone who overordered. Grab a dessert to go and enjoy it later.

Your stomach will appreciate the break. Your future self will appreciate the surprise in the fridge.

Sharing is also a solid plan. Order a couple of desserts and split them around the table.

That way, everyone gets a taste without feeling stuffed. Smart, generous, and still totally delicious, which is the best kind of planning.

The Drive Out West Of Town Pays Off Nicely

Most St. Augustine visitors stick close to the historic downtown streets. This barbecue stop sits a bit farther out, west of the city.

You’ll find Woodpeckers Backyard BBQ at 4930 State Rd 13 N, St. Augustine, FL 32092. It’s an easy detour for anyone exploring St. Johns County.

The location feels relaxed and away from the busy tourist crowds. That suits a backyard-style barbecue spot perfectly.

Plan your route ahead of time if you’re coming from Jacksonville or the beaches. A little prep makes the trip smoother.

Timing is everything at a place that can sell out. Aim for lunch to catch the full menu.

Doors open at 11 a.m. most days. Getting there early gives you the best pick of meats and sides.

Combine the trip with other Florida adventures nearby. A morning outdoors pairs well with a smoky lunch.

Road trips are always better with a great food stop. This one gives you a solid reason to leave the main drag behind.

National Rankings Put This Little Smokehouse On The Map

Number 42 out of 100. That’s where Woodpeckers Backyard BBQ landed on Yelp’s Top 100 Barbecue Spots nationwide, according to an April 2025 article.

That’s a big deal for a casual spot outside St. Augustine. Plenty of famous barbecue cities fill that list.

The praise doesn’t stop there. Cheapism named it the Best in Florida back in March 2023.

It has also been voted Jax Best BBQ. That shows strong support from the greater Jacksonville area.

Awards don’t cook the meat, of course. The oak smoke and fresh sides do that work every day.

Still, recognition like this helps explain the busy lunch rush. Word travels fast when barbecue is this well loved.

The Google rating sits at 4.7 stars across thousands of reviews. That’s a lot of happy plates.

For a Florida barbecue fan, this stop belongs on the list. Start with the Datil Baked Beans and work outward from there.

Chances are, those beans will be calling your name long after the drive home. Consider yourself warned.