You probably know already that S and I are barbecue aficionados, so when we found out about Grand Ole BBQ y Asado, the newest restaurant in San Diego’s BBQ scene, we were really excited to try it out. We FINALLY had some time a few Saturdays ago, and I decided to go brave the line and buy some BBQ take-out.
The “restaurant” is more of a shack, actually. You order at the first window, pick it up at the next window, and find seating somewhere in the patio. The line was quite long when I visited – I arrived around 6pm, and didn’t get to the front of the line until 7! I haven’t waited so much for food in a long time… Luckily, I had my podcasts to keep me company (any podcast lovers out there, by the way? I am totally addicted to podcasts and audiobooks!), and the line didn’t feel so bad.
Of course, I also had plenty of time to take pictures of their smokers, which is where the magic of BBQ happens! The big smoker in the first picture is for the beef, while the smaller one is for the pork and turkey.
The smoker is where the magic of BBQ happens, and the wood is the key to the trick. The owner/pitmaster Andy Harris uses white oak – the “iconic” wood of central Texas BBQ, which has a more delicate smoke flavor than mesquite or hickory.