Image provided by: University of Oregon Libraries; Eugene, OR
About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (April 15, 2021)
PORK RIBS Continued from Page 6 Allen runs the restaurant with co-owner David Dinsmore, whose Flat Black BBQ in Ocean Park was a mainstay for years, along with his former barbecue selections at North Jetty Brewing’s Taproom. Now, after teaming up with Allen of Streetside Taco and Streetside Pizza in Ocean Park, the two Dave’s are in business. Allen and Dinsmore use a state-of-the- art National Sanitation Foundation certifi ed wood-fi red rotisserie smoker at Beach Fire BBQ. “The smoker is 100% wood fi red. Set it and forget it,” Allen said. “It does a fantas- tic job and can easily be monitored. We can check by wireless how everything’s doing — the heat of the external smoker as well as the internal temperature of the meat. It’ll send a cell phone alarm if anything is not to as it should be. Because it does such an awesome job, all of our meat is consistent. That’s crucial for us.” Allen has worked in food service for more than 25 years. He once had a barbecue trailer and catering company in California. “I’ve always loved barbecue and consis- tency was always a challenge,” Allen said. “Brisket especially can be a worry. You have 10 to 15 pounds of meat in each bris- ket, 14 to 16 hours of smoking, and a lot of money wasted if you don’t get it right. “For us, we’ll have about 10 briskets going overnight, plus ribs. That’s gener- ally about 200 pounds of meat daily get- ting ready. Our smoker takes the guesswork away.” Brisket is the restaurant’s specialty, Allen said. “It’s something that people would rarely take on at home. And bless our brisket peo- ple who kept us going with take out this last year. 2020 was brutal. We’re looking for- ward to summer when visitors will be able PULLED PORK to get out and come back to the peninsula. Since we have such a small place though, we’ll be sticking to take-out for now.” Depending on the day, the restaurant’s menu varies. Sandwiches and plates are available. The option of ordering just meat and sides is especially convenient for fam- ily or groups. Choose your brisket, pulled pork, or pulled chicken in 8 ounce and 1 pound selections — or ribs in a third, half or full rack. Sides range from one-person, 4-ounce servings, to a hefty gallon. Be sure to order ahead for large quantities and check the restaurant’s Facebook page for menu changes. Prices range from $9.99 for a pulled pork sandwich to $38 for the hefty Dune Fire, a combination platter of brisket, ribs, pulled pork, pulled chicken, sausage, beans and potato salad. “Some people, like me, really love the ‘burnt end,’” Allen said, meaning the crusty, fatty, sauced point of a brisket. “It’s a real treat. Like meat candy. It’s the only thing we prepare sauced, otherwise it’s our rubs only.” Sauces come on the side but are avail- able to purchase separately too. Dinsmore makes the sauces from scratch and often will make specialized sauces. SLICED BRISKET BEEF RIBS “Dave’s the one who has the driving passion, no lie. He used to practically give his food away. This stuff ’s really what he was made for. On top of perfecting our meat and sides, he’s always adding a lot of fun sauces,” Allen said. “He’ll have sea- sonal experiments like cranberry in the fall, or something special out of the blue, or a suggestion from someone … If you bar- becue lovers out there have ever been to, say, Franklin’s in Austin, Texas, and stood in line around the block just to get a taste of their famous barbecue, you’ll be happy here. Honestly, we’re the real deal.” Celebrating our 7 Year Anniversary on Saturday, April 17th! BREWERY AND TAP ROOM 4200 Pacific Way Seaview, Washington 98644 Open Sun/Mon 12-7 pm, Wed/Thu 12-9 pm, Fri/Sat 12-10 pm www.northjettybrewing.com (360) 642-4234 We f e a t u r e 16 o f o u r ow n b e e r s , a r o t a t i n g c i d e r, 2 r e d wi n e s , a n d a w h i te wi n e i n o u r t a p r o o m . C hild ren are welcome u ntil 6 : 0 0 PM d aily, dogs are welcome on outside patios. THURSDAY, APRIL 15, 2021 // 7