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