@rachae434: #news #breakingnews #court #foryou #fyp #viral

rachae434
rachae434
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Saturday 04 July 2026 16:19:46 GMT
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tinazend8
TinaZend :
They went to far…once he was down that was enough
2026-08-12 07:10:53
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user307704412
Michelle :
went to far.
2026-07-04 18:53:34
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user4759918432610
Dragon :
Yes, he should spend some time in jail. No, they shouldn’t have to pay a dime and the attacker should spend life.
2026-07-04 19:30:14
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You can thank blink-182 for the best barbecue in San Diego. Kind of. Grand Ole BBQ is the story of Texas brisket—fatty beauts slow-smoked until they melt like soft-serve. The story of a guy who took turkey—the khaki pants of protein—and smoked it (and buttered it) until the wallflower became the star. Owner Andy Harris was born and raised in San Diego. Spent his 20s traveling the country in smelly vans, and dragged the bands he was tour managing—like Guided by Voices, Finch—to every barbecue joint he could find. “It was my thing,” Andy says. “I was really, really passionate about barbecue. We’d rate them.” After tours, he’d have months at a time off. So he’d stand in his yard in L.A., making bad barbecue until it wasn’t bad anymore. Lucky for us, his wife took a gig working with blink-182 in San Diego, so Andy moved back home. Andy started with a pop-up on this corner in a little market. The lines got big quick. At the time, the only real champion of San Diego’s brisket arts was the almighty Bradley Cooper (of Coop’s West Texas BBQ, still fantastic). Then Andy opened Grand Ole BBQ y Asado—lugging the city’s first offset smoker to a small parking lot in North Park. On Sundays, he’d cook asado,an ode to his mom’s Argentinian culture. He later opened a big ole barbecue pit in Flinn Springs with a stage for live bands. When Guy Fieri asked Troy to take him to one of his favorite places for “Diners, Drive-Ins, and Dives,” he took him to Andy’s barbecue yard. A nerve-wracking call, because Guy’s blood type is barbecue. Guy loved it.
You can thank blink-182 for the best barbecue in San Diego. Kind of. Grand Ole BBQ is the story of Texas brisket—fatty beauts slow-smoked until they melt like soft-serve. The story of a guy who took turkey—the khaki pants of protein—and smoked it (and buttered it) until the wallflower became the star. Owner Andy Harris was born and raised in San Diego. Spent his 20s traveling the country in smelly vans, and dragged the bands he was tour managing—like Guided by Voices, Finch—to every barbecue joint he could find. “It was my thing,” Andy says. “I was really, really passionate about barbecue. We’d rate them.” After tours, he’d have months at a time off. So he’d stand in his yard in L.A., making bad barbecue until it wasn’t bad anymore. Lucky for us, his wife took a gig working with blink-182 in San Diego, so Andy moved back home. Andy started with a pop-up on this corner in a little market. The lines got big quick. At the time, the only real champion of San Diego’s brisket arts was the almighty Bradley Cooper (of Coop’s West Texas BBQ, still fantastic). Then Andy opened Grand Ole BBQ y Asado—lugging the city’s first offset smoker to a small parking lot in North Park. On Sundays, he’d cook asado,an ode to his mom’s Argentinian culture. He later opened a big ole barbecue pit in Flinn Springs with a stage for live bands. When Guy Fieri asked Troy to take him to one of his favorite places for “Diners, Drive-Ins, and Dives,” he took him to Andy’s barbecue yard. A nerve-wracking call, because Guy’s blood type is barbecue. Guy loved it.

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