<a href="http://1.bp.blogspot.com/_CleRr46Nh1w/S2-Ltn457OI/AAAAAAAACRk/TnbRKpc8cy8/s1600-h/Grady%27s+01.JPG"><img src="http://1.bp.blogspot.com/_CleRr46Nh1w/S2-Ltn457OI/AAAAAAAACRk/TnbRKpc8cy8/s200/Grady%27s+01.JPG" alt="" border="0"></a><br><span><span>SAN ANTONIO: </span></span><span><span>Grady's Bar-B-Q</span> <span><br>327 E. Nakoma</span> <span><br>San Antonio, TX 78216</span><br><span>210-343-8070</span> <span><br>Open M-Thur 10:30-9, F-Sat 10:30-10, Sun 10:30-8</span><br><a href="http://www.gradysbbq.com/"><span>www.gradysbbq.com/</span></a></span><br><br>Grady's is a San Antonio chain much like Bill Miller, it just has 60 fewer locations. They've been serving BBQ since my mama was born in 1948, but this location is crisp, clean and new. They smoke with all post oak. I don't know what kind of smoker they use, but they definitely are adept with the salt shaker.<br><br><a href="http://3.bp.blogspot.com/_CleRr46Nh1w/S2-Laspj2yI/AAAAAAAACRc/PyNX66q3wK8/s1600-h/Grady%27s+02.JPG"><img src="http://3.bp.blogspot.com/_CleRr46Nh1w/S2-Laspj2yI/AAAAAAAACRc/PyNX66q3wK8/s400/Grady%27s+02.JPG" alt="" border="0"></a><br><br>A three-meat platter was cheap (under $10) and plentiful. The okra was crispy and perfectly fried, and the potato salad was a step above grocery store grade. Ribs were firm and heavily rubbed. The meat beneath the salty rub was so white it looked like, and almost tasted like chicken with little smoke flavor. Brisket had about the same level of smoke, and the slices were a bit tough. The meat tasted like well salted roast beef. Sausage was basically Eckrich with a fine grind and fatty salty filler. Again, it had little smokiness. This is the place to go if you prefer a light smoky flavor to your meat, you just need to have a taste for plenty of salt as well.<br><br>Rating **<br><br><a href="http://www.urbanspoon.com/r/39/1435697/restaurant/North-Central/Gradys-San-Antonio"><img alt="Gradys on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1435697/minilogo.gif"></a>

Usually I get the green enchiladas at Julio’s, which is a little hole in the wall on Duval, not too far from the office. Today, the weather was so miserable–though less so than awful, bone-chilling yesterday–that I thought: caldo, yes! I love Julio’s Mexican chicken soup–it’s got a fabulous broth, nice strips of meat, white and dark, and yellow squash that they’ve cooked absolutely to death. Carrots, too. I wish it had cabbage, because that’ s one of my favorite things in chicken soup, but, oh well. It did the trick. And you know what, tonight I’m going to stop by there on my way home from the office and get a whole rotisserie chicken for the weekend. In fact, I’m blowing this joint, right now!