Grand Ole BBQ y Asado brings a slice of Austin to San Diego

An out-of-the-gate hit when it opened in 2015, Grand Ole BBQ y Asado brought a slice of Austin to San Diego’s North Park neighborhood, where its no-frills setup—just a handful of picnic tables and a 20-foot smoker under a few strands of string lights—evoked the casual conviviality found at outdoor barbecue joints throughout the Texas capital.

This spring, the newly renovated North Park location reopened, and crowds are again lining up at the counter-service restaurant, which has tripled its footprint—adding many more patio seats and an indoor dining area and bar—while retaining the fun atmosphere.

Available in quarter-pound portions, the smoked meats include accomplished takes on pulled pork, brisket, turkey, and beef short ribs; the St. Louis spareribs have the prerequisite rosy smoke ring and the pork retains a toothsome texture as it pulls easily from the bone. Sauces include Texas sweet, spicy barbecue, mustard-tinged South Carolina gold, and North Carolina’s classic vinegar dip. Sides include mac-and-cheese, spicy slaw, kimchi, and white beans with bacon.

Most of the meat can also be tucked between bread; the tender tri-tip sandwich is particularly good, dressed with a rustic chimichurri made from owner Andy Harris’ grandmother’s recipe. On Sundays, Harris continues a family tradition of Argentine asado, offering grilled lamb shoulder, skirt steak, and choripan, a sandwich made with local chorizo. 

With a larger kitchen, the restaurant has also extended its menu to include vegan tacos and burgers and other bar snacks, including fries with “El Borracho” topping—house-made queso and Frito serrano relish—and a fine chile verde with slow-smoked pork.

Grand Ole BBQ y Asado has an extensive brew list, and the bar swirls up frozen treats, from cones of pineapple-flavored Dole Whip to vegan vanilla soft-serve ice cream sundaes and floats.