• Grilled meat
  • Meat from the grill
  • Grilled sliced meat, vegetables, baked potato and two eggs on top
Beach Avenue BBQ logo

About Us

Beach Avenue BBQ was formed in 2016 and started simply as two neighbors barbequing and smoking meat in their backyards for family and friends. Impressed with each other's skills, Juan and Christopher formed a friendship around their shared passion for making great food for the people they love.

At the urging of their families and friends, they began barbequing and smoking meats to order, which grew into regular appearances at farmers' markets, catering, and barbeque events. Word of “the Beach Avenue barbeque guys” spread quickly thanks to their reputation for delivering amazing barbeque.


Food brings the family together. We'd like to invite you to be part of the Beach Avenue BBQ family and share our passion for great food. Pasture-raised hogs, Wagyu beef, and locally sourced, sustainable ingredients mean our quality is second-to-none. At Beach Avenue BBQ, you will enjoy a variety of award-winning barbeque dishes for the whole family.

We look forward to welcoming you and your family to Beach Avenue BBQ where you will always have a spot at our table.

~Juan Silva & Christopher Chin, proprietors

About the Proprietors


I cook for people, not for trophies. ~Juan Silva

Juan, like many barbeque enthusiasts, started smoking meat in a small backyard smoker. Already an established cook, he began utilizing smoke as an ingredient in his recipes. He wanted to prepare the best barbeque dishes, so he sought to learn from the best in the barbeque community. Renowned pitmaster Phil Wingo recognized Juan's talent and served as his mentor.

“I cook for people, not for trophies” has been Juan's philosophy since he lit his first smoker. While he appreciates the accolades his classic barbeque has earned, his driving force is a commitment to serving everyone quality barbeque.


Barbecue done right does not need sauce. ~Christopher Chin

Chris' interest in barbeque began long before he built a cinder block barbeque pit in his backyard. He became dissatisfied with the inconsistent quality and uninspired flavor of the local barbeque scene. Chris committed to learning the mechanics of utilizing wood, fire, heat, and smoke to achieve his desired outcome. After smoking his first whole hog, he refined his process until it produced the exemplary quality he had been searching for. Chris has devoted himself to perfecting the craft and honoring the traditions of various regional barbeque, while adding his own twist to the mix.