Luke Whittaker/Chinook Observer
David Allen, left, David Dinsmore and Ed Crawford inside Beach Fire BBQ. Allen and Dinsmore own the restaurant.
Dave’s do
deliciousness
Beach Fire BBQ off ers a variety of delicacies
BY M.J. CODY
Outside Beach Fire BBQ in downtown Long
Beach, Washington.
6 // COASTWEEKEND.COM
What do Texas and Kansas
have to do with the Long Beach
Peninsula? Just ask the many
fans of Beach Fire BBQ.
The restaurant’s staff has
been creating luscious slabs
of wood-fi red deliciousness in
downtown Long Beach since
spring of 2019.
Thursdays to Sundays, Texas-
and Kansas-style smoked barbe-
cue is served, along with pulled
pork, chicken, sausage, and
homemade fi xin’s, from ranch
beans to coleslaw.
“We do everything fresh
daily,” said co-owner David
Allen. “No vacuum packing,
freezing or reheating and we do
it all ourselves with the excep-
tion of sausages. When I say,
‘Do it all ourselves,’ I mean
mostly the other Dave. He’s the
one monitoring the smoking and
doing the work. He’s the one in
the kitchen every day.”
See Page 7
If You Go
Beach Fire BBQ
612 Pacifi c Ave.
S., Long Beach,
Washington
Open 11 am. to
6 p.m. Thursday;
11 a.m. to
7 p.m. Friday
and Saturday;
and 11 a.m. to
4 p.m. Sunday