Dish It Up: Checking off all the boxes

Aug. 13, 2018 4:42 PM PT

It was smokin’ in the offices of PACIFIC magazine when pitmaster Andy Harris stopped by to talk barbecue for the latest episode of Dish It Up.

A native of San Diego, Harris’ love of barbecue developed during summers spent as a youth in Texas. Now he’s the owner of three-year-old Grand Ole BBQ y Asado in North Park and will soon be opening the doors to his next venture, Grand Ole BBQ in Flinn Springs.

His new project, which is in cahoots with hospitality group Social Syndicate, will bring Austin- and Central Texas-style barbecue to San Diego’s East County with a complete menu that will include steaks, hamburgers and all the fix-ins.

Along with a space that check’s all of Harris’ boxes, here’s a look at what else he talked about with host Edwin Real of Facebook group Eating and Drinking in San Diego in episode 10 of Dish It Up.

New BBQ project in East County’s Flinn Springs
New location is unlike anything you’ve ever seen
Checking off all the boxes
You can drive 22 minutes from downtown and be in Texas
Addition of beer and wine to North Park location
Best beer to pair with BBQ
Sunday asados, the busiest 3 hours at Grand Ole BBQ y Asado
Partnering with Social Syndicate
East County mixing with North Park
Andy’s history with BBQ
Evolution of BBQ in San Diego
Great American Smokeout II + Oktoberfest (just announced for Oct. 1 at North Park location)
The beer culture at Grand Ole BBQ in North Park thanks to Nate Soroko
Local, national and international attention
We’re not a mosey-on-in restaurant: “SOLD OUT?! Cook more meat”
Recommendations for what to order
The category of food Andy could eat solely for the rest of his life
North County vs. East County food scenes