San Diego’s Best BBQ: Grand Ole BBQ
For many years, good BBQ restaurants in San Diego were non-existent. That is slowly changing as some legit places are now opening up. In recent years, Grand Ole BBQ has exploded on the scene and received national attention. We are definitely huge fans.
WEBSITE: https://grandolebbq.com/
The original Grand Ole BBQ was a small location in North Park called Grand Ole BBQ y Asado. We visited here and enjoyed it. However, it quickly became crowded as the word spread. Through 2019, the North Park location is currently closed for major renovations.
UPDATE: In mid-2022 the North Park location reopened. We will check it out and provide an update.
The new flagship location for Grand Ole BBQ is located in Flinn Springs 25-miles from downtown San Diego off the I-8 freeway. Flinn Springs is a small community that we were not even aware existed.
In 2019, Guy Fieri featured Grand Ole BBQ on his show Diners, Drive-ins and Dives. Even though the location is off-the-beaten track, popularity has exploded. Luckily the new location is massive and can accommodate large crowds.
Grand Ole BBQ is the brainchild of Andy Harris. Harris is from California but spent his childhood in Central Texas. Grand Ole BBQ definitely reminded us of the famous Salt Lick BBQ outside Austin and this was clearly Harris’ model.
Like the Salt Lick, Grand Old BBQ is in an isolated rural setting. There is both indoor dining and a large outdoor area. The outdoor area includes a large playground for kids and a stage for the regular musical performers.
Unlike the original BYOB North Park location, Flinn Springs has a full bar. They also have expanded the menu to include steaks, hamburgers and salads.
Of course, it all comes down to the BBQ. Across several visits we have tried most of the BBQ items and enjoyed them all. One thing nice is that you order by the quarter-pound and can try several different meats. You can also order the meat on sandwiches.
I am not an expert on Texas BBQ. I have been to the Salt Lick, but never been to Lockhart or tried the legendary Franklin’s BBQ, home of the gold standard for brisket. Last time we were in Austin, we avoided the lines at Franklin’s and went to the highly rated Micklethwait, a small stand.
Overall, I would say the BBQ at Grand Ole BBQ is as good as my limited Texas experience. They also serve a pulled pork that would do well in my old North Carolina neighborhoods. Like North Carolina (and most of Texas) the BBQ comes without sauce. This is a major plus.
Of course, if you want, there are several sauces to choose from. They have my favorite Carolina Vinegar, a Spicy Sauce and one called Range Life (possible Pavement fan).
A surprising favorite is the smoked turkey breast. I love smoking turkey on my Big Green Egg but it is hard to get it to come out right as it tends to overcook. The turkey at Grand Ole BBQ is stellar and a truly unique offering.
There are plenty of side options at Grand Ole BBQ, but the one that stands out in my mind is the white beans. The chili is also pretty good, but I save most of my room for the BBQ.
The only thing on the menu I really didn’t care for was the Frito Pie. This is a Texas standard, but I think New Mexico serves a better version. The Frito Pie at Grand Ole BBQ is the Texas version served in a Frito bag. Check out my recipe for New Mexico Frito Pie.
The best thing about the new Flinn Springs location is hanging out and listening to music. Generally, they have an act playing 3 or 4 nights a week (Thursday through Sunday). Kids can hang out in the large play area next to the stage.
Unfortunately, Flinn Springs is a haul from San Diego. The North Park location is near our house and we are excited to see the improvements. Hopefully it will open in 2020.
San Diego has all kinds of mediocre BBQ joints, along with a handful of solid places. Grand Old BBQ is the first place to feel like you are getting an actual experience like you might find in the great BBQ regions.
On the downside, traditional BBQ places are noted for being bare bones. Grand Old BBQ is not bare bones, but it can be intimidating for newcomers. The seating and ordering process is not always clear and the place is always busy. Our suggestion is for a first visit is come Monday to Wednesday when business is significantly slower.
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