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DB’s Thunder Grill offers meals from scratch

 

Dave Bacon dishes up a meal for a customer waiting outside his mobile kitchen in Brookings. The Pilot/Lorna Rodriguez
 

Dave Bacon, the owner of DB’s Thunder Grill, a silver mobile kitchen that travels around Brookings and Harbor, prides himself on making everything from scratch, and using fresh ingredients when he cooks.

“Ninety-nine percent of everything is homemade,” Dave said.

The menu includes slider sandwiches, Reuben sandwiches, chicken terriyaki, steak sandwiches, biscuits, breakfast burritos and a whole assortment of other foods.

 

 

Dave Bacon, the owner of DB’s Thunder Grill, a silver mobile kitchen that travels around Brookings and Harbor, prides himself on making everything from scratch, and using fresh ingredients when he cooks.

“Ninety-nine percent of everything is homemade,” Dave said.

The menu includes slider sandwiches, Reuben sandwiches, chicken terriyaki, steak sandwiches, biscuits, breakfast burritos and a whole assortment of other foods.

“I go from hamburgers to oyster sandwiches to pulled pork sandwiches,” Dave said. “I will create things. I tell em if there’s something special you want, call me up the day before. I’ll make it for you.” 

DB’s Thunder Grill is open Monday through Friday starting at 7:30 a.m., and on the weekend during the Farmers Market. The grill opened four or five months ago, Dave’s wife Terry Bacon said.

Dave specializes in breakfast and lunch. His most popular items are his breakfast burritos, which are stuffed with meats, cheese and vegetables. He said his burritos are so popular because he uses fresh ingredients.

Interested customers can call Dave’s cell phone at (541)-661-0784, to find out where the  business will be each day.

Typically, the grill starts out in the morning in the parking lot behind the Dutch Bros. in the 700 block of Chetco Ave. Then, the business moves to an area close to Bob’s Hearth and Home from 10-12 p.m. Dave concludes his day at the Port of Brookings Harbor.

Legally, Dave is allowed to park in each spot for up to two hours. He said the time constraints are why he moves around so much each day.

Dave has the typical licenses that other restaurants around town have, including a city business license, food handler’s permit and Curry County Health Inspector certifications, he said.

Two challenges Dave faces are trying to find a permanent location where he can park the grill at for a low price, and trying to anticipate what people will want.

“I’m  trying to make stuff that people can afford, and that’s good,” Dave said. “In town it’s been tough. You end up talking to all the people and find out how tough it is.”

Dave is also struggling to make a profit. He said he hopes to start turning a profit in the next six months.

Regular customers Diane Stein, and Bo Ramines, both of Brookings, love Dave’s food.

“It’s really well done,” Stein said. “You get your money’s worth out of it too. It’s a good value.”

Stein said the breakfast burrito is her favorite item.

“I like the breakfast burrito a lot, but it’s huge. I have to have him make me a smaller one,” she said.

Ramines, who eats at the grill two or three times a week, loves the sliders and the fries.

“It’s great,” Ramines said. “You don’t taste the greasy. He makes his own sauce. Grinds his own meat.”

DB’s Thunder Grill doesn’t have any direct competition because no one else is trying to do what he does, Dave said. However, Dave said he considers fast food joints such as McDonalds or Taco Bell to be competition because people are creatures of habit and are used to running into those sorts of establishments.

“Even though I would consider myself a fast  food place, I’m not really a fast food because what I do is fresh. So I’m not really sure who I’m competing against,” Dave said.

Dave decided to use a mobile kitchen rather than a restaurant because there isn’t as much overhead cost, Terry said.

“It seemed more tangible for us,” Terry said.

Before opening the grill, Dave used to work in construction. Today, that is no longer a viable option because three-and-a-half years ago he crushed his left foot while on the job.

“But he’s always had a desire to open a restaurant,” Terry said. “This is something he’s wanted to do for a long time. He’s always been a really awesome cook.”

Terry said Dave’s grandfather owned a couple of restaurants in Gold Beach: the Port Hole Cafe and Captain’s Table. She said growing up, Dave used to work at Captain’s Table.

“He’s a man who knows how to cook,” Stein said.

 

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