The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Gradys


Grady's Spread

Experience was a little rushed, because we arrive late.  But they stay open long enough to take our order, and we eat on the hood of Double-Boner's car.  Good joint with nice folks serving up solid Q.


  • Pork - Very moist. Good flavors and textures, with lots 'o parts in here!


  • Corn Sticks - Good, but a bit chewier than our earlier pups... not quite fresh?Grady's Order Window
  • Slaw - Very good. Crisp with just a hint of cream.  Still fresh, even at the end of the day.
  • Dip - Hard to tell, since we couldn't get it in a separate container... but I'd say more like Stephenson's than Skylight.
  • Banana Pudding - Fresh & tasty! VERY good!


  • Great drive-up appeal: Good looking joint... out in the sticks, with a large woodpile.Grady's BBQ
  • Unfortunately, we get here too late to get the full treatment & tour.  They close at 3p today, but agree to stay a few minutes until we arrive.  Nice folks!


Grady's Barbecue on Urbanspoon

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