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Oh Yes SD, BBQ - Grand Ole BBQ Y Asado

cstr | Jan 24, 201607:05 AM

This place is the real deal, I mean two smokers, one looks like the the length of a semi truck. Brisket smoked for 12 hours, house made hot links, smoked turkey and some interesting special meats. In addition to the regular offerings, yesterday they had smoked lamb shoulder and beef rib lollipop's, like dinosaur lollipops.

I ordered brisket and spicey slaw. In addition to regular slices of the brisket, I asked for the end of the point cut of the brisket, a/k/a 'burnt ends'. They were excellent, nice smoke ring and plenty of bark on those pieces. The slices were melt in your mouth tender and juicy.

The slaw had a nice poke of spice and flavor.

I had a chance to talk to the owner, real nice guy and passionate about what he does. They've been open since October in a small lot next to a veggie and fruit stand on 32nd st.

At 6pm there were about 30 people waiting in line, the owner went around handing out cans of cold beer to everyone. Nice touch.

IMO, this is the best low and slow BBQ in SD.

Get there, they serve lunch, sans brisket, from noon to 4:30pm, then dinner, full menu, from 5:30 to 8:30 pm. For both lunch and dinner, they are open until they run out of food. When it's gone, it's gone.

If you want great Q, just get there. I was first in line when I got there at 5pm on Saturday. They take credit cards.

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