On Grand Boulevard in Brookfield, there’s a place everyone seems to agree on. You know it before you see it—the scent of smoke in the air, the low rumble of happy chatter from delicious first bites. Beach Avenue BBQ fits the block so naturally, and the origin story reads like a screenplay: Two neighbors who love barbecue build the neighborhood’s go-to pit that now features trays sliding across butcher paper, neighbors waving across tables, and a red-pig beacon that lets you know you’re in the right spot.
Beach Avenue BBQ was born in 2016, the way the best barbecue starts—out back. Juan and Christopher spent weekends smoking for family and friends, then realized the real win was feeding everyone together. They turned a shared passion into a restaurant, carrying over the backyard rules of real wood, unhurried time, and zero shortcuts.
That’s the magic here. A no-frills place faithful to smoke, to patience, and to the kind of plates that make strangers say “You’ve gotta try this.” It’s Brookfield, distilled: welcoming, hardworking, quietly excellent.
So let’s take a look at the top reasons locals love Beach Avenue BBQ, and why you’ll love it, too.
The Barbeque (of course)
At Beach Avenue, you’ll find barbecue meat done the slow way with clean smoke, dry rub, and enough patience to let the cut speak for itself.
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Brisket — Twelve-plus hours until the bark snaps and the fat renders; some days they’ll even run Wagyu for that extra-buttery finish.
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St. Louis ribs — Mahogany sheen, a proper tug, and a glaze that stays out of the way of the pork.
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Rib tips — A Chicago favorite: charred edges, juicy centers, built for bite-after-bite snacking.
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Pulled chicken — Smoke-kissed and hand-pulled; moist, not mushy.
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Smoked chicken — From the pit with a rosy ring and crisped skin.
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Hot link — Snappy casing with a jalapeño lift; pepper-forward heat that plays well with the smoke.
Can’t decide? Don’t worry, try a sampler platter.
The Sides
The pit may headline, but the supporting cast keeps the tray in tune. At Beach Avenue, you’ll find sides that balance richness with crunch and heat with cool, and that always play nice with the bark.
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Pit beans — slow-cooked and smoky-sweet, the classic counterpoint to the pit.
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Mac and cheese — creamy, melty comfort that stands up to brisket.
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Slaw — light and tangy; adds crisp lift between rib bites.
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Cornbread — warm, a little sweet, perfect for chasing drippings.
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Baked potato — plain or loaded; a sturdy canvas beside the barbecue meat.
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Nachos — a shareable pile with just enough crunch to carry the smoke.
Around here, sides aren’t an afterthought. They’re part of a serious barbecue ritual.
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