Grand Ole BBQ Y Asado

Reviews 4

WA

Walter Macalma

I’ve been smoking meats for a long time, never competed, but I did get certified to judge, so know a thing or two about the game. I broke out my plastic travel jug and filled it with the good stuff. Garrison Brothers Cowboy Straight Bourbon. It only makes sense that a Texas Style BBQ place with Mexican and Argentine Inflections also get a Gaucho/Vaquero named Bourbon, plus it goes well with everything. Upon hearing they were BYOB I promptly came down to see for myself. I was welcomed and saw few if any people enjoying the BBQ lifestyle: it’s food, plus drink, plus setting and people. I even saw a couple with wine. BBQ is a lifestyle. I’ve never met a BBQ’er who didn’t like to enjoy a few drinks while they slaved over a smoker for hours, if not through the night, so the fact that it’s BYOB gives makes me wonder, wtf is going on with other places. I’ve eaten at cook outs from rural Alabama, Hawaii, South Carolina, Tennessee where the sheer concept of going to a restaurant for good food was absurd. The best you can buy doesn’t mean a thing when the real deal is going on family style at a cook out at someone’s house. It all starts with quality cuts that are expertly trimmed by Andy and his staff, changes daily so don’t come expecting Argentine styles except for Sunday. Then comes the seasonings and since it’s Texas style it’s minimal (salt pepper mostly on the beef). Then comes the post oak for that pink smoke ring. Now we wait, if you’ve ever cared Brisket is an overnight smoke, not some set and forget oven, you have to tend to the smoker like a watchful parent. The décor is great, classic outdoor picnic family style tables, giant smoker putting off that perfect white smoke. Checkered tables clothes and butcher paper, trays, all the makings of perfection. You’ll see people with some beers because it’s San Diego, but I prefer Bourbon. The beers are for waiting in line, not for proper BBQing. Most people go to Thorn for growlers or down the street to the liquor store for their BYOB. You can buy most things by the pound and they usually run out, so come early, don’t be that guy that gets like 15 pounds of meat right away though, just hire them to cater. I’m all for taking things to go, but bring them down here to enjoy the experience. Prices are good, especially once you taste it. Closed Monday-Tuesday brewery style. St. Louis ribs are very classic, but only Andy knew what I was talking about when I said Cadillac cut. It’s bite through and not fall off the bone, which btw means it’s overcooked, ask any competition BBQer. Turkey Sandwich is moist, but imo better by the pound, it clashes as a sandwich. Hot links are nice and smokey and have snap, perfect with a hint of sauce. Brisket is excellent, worthy of it’s Texas roots, pulled pork is good, but I prefer a picnic shoulder. I found the Beef ribs a little dry, but I’m used to wrapping mine, but the size always impresses spare rib eaters. Morcilla on Sunday was excellent, I kept asking where they get or how they make it, nothing. Grilled short rib to be outshone the skirt steak mostly for color and presentation, both tasted fantastic. Argentine BBQ is even more rare around these parts. White beans were creamy, potato salad is good, but not refined imo. Having multiple slaws were great. You have to get extra white bread, you’ll never find a Texas BBQ without white bread. Sauces range from smoky, tangy, hot, but since this is Texas style should be used in moderation if at all. I love Ranchwood and Coop’s, but this place has a more authentic vibe, heck on a hot day it feels like Texas.

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Bronya Lotus

Potentially the best food I have eaten in my 28 years of living. Though there is a small wait (you will understand why when you taste the food), the staff are friendly and chat to you while you wait. The seating area is clean and theres plenty of space to move around. The general grounds are not huge and it is out door dining only, but this only made me happier, what kind of mad person eats bbq in doors anyway? The food: Many of you will know the story of Adam and Eve, in a world of paradise feasting upon the luxuries of their surroundings and never needing more, until they saw that tree. My friends, this eatery is the tree and its selection of the finest, perfectly smoked, expertly cooked meats are the apples. You simply can not say no to this stuff. Eating here would be worth banishment 100 times over. They served brisket, pulled pork, Texas turkey and links of sausages, all can be made as sandwiches or seved as a platter with free white bread, by the lb or 1/4 and 1/2. They offer sides too, potato salad and a beautiful fresh slaw that compliments the meats perfectly. Condiments: Grand Ole provides a huge choice of condiments to slather, dip, drizzle and soak up, all made on site, the usual smoky bbq sauces and their own concoction of wonder (the name esscapes me now, but get it and put it in the brisket, just do it) is a herb and spice mix with a light olive oil dressing, it is light and flavoursome and just Devine. Perfect compliments to the meat. They also provide pickled and chillies. Amazing staff, amazing food, amazing atmosphere, just perfection on a platter. Finally... You can take the food to go, you can bring your own beer AND the brewery next door slows you to take the food in there. PERFECTION!!! (Toilets available on site and soft drinks available to buy).

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Robert Hansen

The wait in line was reasonable didnt have to wait too long. They use white oak wood here which is a very good wood to use when smoking meat. I ordered quarter pound of turkey and pulled pork and a pound of pork spare ribs. The turkey tenderness was there but I was looking for more smoke flavor but the tenderness and juiciness was on point. The pulled pork was delicious the smokiness, tenderness and juiciness was all on point. And last but not least the pork spare ribs, let me just say I was impressed Ive been to many bbq places in search of good pork ribs and I finally found one here, well seasoned, well smoked and that first bite is like all my greatest childhood memories hit me all at once, I didnt even need to sauce it. When a piece of meat is that good not to be sauced that is where talent and love for smoking bbq takes place. I didnt even use the white bread that came with my meal. This place is a great environment to be at and gives you that back yard texas bbq feeling. This is for sure a hidden gem in san diego.

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Adrian Gonzalez

Bar none, this is hands down the best dry rubbed barbecue in San Diego. Specifically central Texas style, smoked with white oak. I tried everything on the menu. The brisket, beef ribs and pork spare ribs where fantastic. But the spicy links, lamb and pulled pork were really good as well. Crispy smoke flaky and flavorful on the outside. Tender juice fall of the bone on the inside. They dont sell beer here, but you can bring your own, or go around the corner and for $15 bring a 64oz. growler. This place is a relatively new spot, situated in the middle of a quaint neighborhood, but it is definitely a must for real BBQ lovers. Hint: I went on a Saturday, they open at 6PM and stay open until sold out. We got there 15 min before 6, and there was already a line. They sold out by 6:51PM, so come early. If you want dessert or coffee, there is a nice mom and pop coffee and ice cream shop next door.