Tags Posts tagged with "Profile"

Profile

0 752
Grilled Addiction Lance and Beth Smith

After a long hiatus, Mobile Cuisine is resurrecting “5 On Friday.” This week’s 5 on Friday we spoke with the owners of the Cave Creek, AZ based food truck, Grilled Addiction. We wanted to learn more about them, their food and why they’ve decided to join the initiative Fighting Hunger In America – and share it with our readers.

Name: Lance & Beth Smith

Age (range is fine): 54-55

Food Truck Name: Grilled Addiction

Twitter: GrillAddictAZ

Website: http:/grilledaddiction.com    

Location: Cave Creek, AZ  (Phoenix Valley wide)

Year started in the mobile food industry:  2013

Mobile Cuisine: Why did you become a food truck owner/chef?

Lance & Beth: Passion for grilling food. Whether at home grilling for family and friends or at group gatherings and charity events, love pulling people together and what better way than enjoying good food!

MC: What was the inspiration for your menu and how did you settle on your food offerings?

L&B: Just a carnivore at heart!  Love the great taste of grilled meat, cooked to perfection using natural herbs and seasonings!  Brought all my favorite foods together and put them on the menu.

MC: Do you have a favorite moment since opening your food truck?

L&B: Wow!   There are many….our favorite moments are when we are spending time with people (our customers) and just talking and enjoying conversation.  We meet new people everyday from all walks of life and it makes everyday enjoyable! Of course, hearing how great our food is!!

MC: What are your plans for the future?

Expansion…another truck or 2 or 3 :)  Maybe a brick and mortar…too soon to tell, but who would of thought we would be where we are today!  In 2 and 5 years; if we keep heading in the direction we have been (and there are lots of people to thank along the way), we could have several trucks and maybe a brick and mortar…..can’t wait to see!

MC: What one tip or piece of advice do you wish you had been given before opening your food truck?

L&B: ??Bigger sinks??  Always keep it simple.

MC BONUS:  Why did you choose to join the food truck initiative Fighting Hunger In America?  How do you plan to encourage donations?

L&B: We have been blessed with much in our life, thanks to God.  So, we like to give back.  No one should go to bed hungry!

Grilled Addiction Food TruckGrilled Addiction

Grilled Addiction Mobile Food Truck Gourmet Grilled Proteins and Veggies + more! Coming your way soon! Get Addicted!

If you’d like more information about joining the Give Network Food Truck Fights Against Hunger, check out this article. If you join before May 31st, you will be entered in a chance to win a $500 gas card.

0 483
2014 RAM ProMaster

Food trucks are here to stay, no matter what some bloggers have written.  And after visiting the North American International Auto Show (NAIAS) in Detroit last week, it’s clear that the automakers want in on the food truck industry.  I had the pleasure of speaking to two different automakers that are definitely familiar with and looking to promote their commercial offerings to the mobile food industry.

Food trucks aren’t really new in this industry because automakers have been serving food to the media at the Los Angeles Auto Show for a couple of years.  The difference is that more manufacturers are taking a more serious look at this industry with its commercial truck and van segment.

The NAIAS is typically home to major product announcements and launches with global automotive media in strong attendance.  The products on display are primarily consumer automotive while other large shows around the country have a higher concentration of commercial vehicles on display.  Having said that, I was excited to see the Ram ProMaster proudly displayed on the main aisle in the Chrysler family of brands booth.  I was happy to sit down with Robert Hegbloom, the Director of Ram Brand Marketing, to discuss their plans with the Ram ProMaster as it relates to the food truck industry.

Hegbloom believes this product is a smart choice for food truck industry professionals.  Its best-in-class features set it apart from the competition.

I’ve seen all sorts of food trucks around the country and on television.  I’ve spoken to several owners about how they’ve retrofitted their trucks to fit their needs and the problems they’ve had because the truck wasn’t built with their specific needs in mind.

I could rattle off the best-in-class of features directly from the Ram ProMaster media kit, but I’d prefer to elaborate and bring some of it to life for practical food truck purposes.

The fuel economy, cargo capacity and payload are great features.  Fuel economy is key when having to move around several times or make several trips to and from your commercial kitchen to restock or travel long distances to see your customers.  The payload can hold up to 5,145 pounds of equipment and supplies.  The towing capacity can haul up to 5,100 pounds of additional supplies, or your portable smoker and more.

This is the only vehicle in its class with front-wheel drive.  Because of this, the Ram ProMaster is able to offer the lowest step-in height and highest standard ceiling height.  As a food truck owner/operator, you’ll have headspace to work while the lowest step-in height means comfort and reduced fatigue and risk of injuries while getting in and out of the truck.

The front-wheel drive also offers some ease of driving and handling because most of us are used to that in our everyday driving.

The Ram ProMaster is a great utilitarian commercial vehicle whose corporate offices are taking notice of the food truck industry.  It was developed from the successful, long-standing Fiat Ducato.  It has 30+ years of reliable service and more than 4.5 million units sold.

Ram Truck is well known for being the most upfitter-friendly brand in the truck market.  That’s good news for kitchen builders and food truck owner/operators that can work closely with their preferred dealers to customize their kitchens.  Let’s keep in mind that while a full kitchen will fit, the equipment will most likely need to be smaller in scale to fit in this space.  If your kitchen equipment needs and operational staffing are minimal, this can be the right vehicle for you.  Watch for the Ram ProMaster at your local Hotel, Motel & Restaurant Association and various food/restaurant related shows in the future.

Other vehicles in this segment are the Nissan EV, the Ford Transit Connect, and the Mercedes-Benz Sprinter.  All of them bring different features to the party and all are solid commercial vans for food truck use.  They will all be discussed over the next few months.

4 929

Whether you’re great at engagement on Twitter, or just getting your food truck started, knowing how to put your best tweets forward is essential for social media growth. But crafting retweet-worthy content isn’t the only key to unlocking Twitter engagement. Creating a savvy profile and understanding Twitter dos-and don’ts will also make you stand out from the other trucks around the world.

So what does a sharp food truck Twitter profile look like, and what are the top-notch tweeting best practices? We’ve compiled this information for you in our Ultimate Twitter Profile mockup.

Food Truck Twitter Profile

1) PROFILE BACKGROUND

Have a bold, dynamic, custom Twitter profile background (PNG recommended; smaller than 2MB) Include a sidebar with company logo, company info, etc…)

2) TWITTER PROFILE + HEADER IMAGE

Include a short but complete bio, web address and location

3) PROFILE PICTURE

Upload a clear, legible company logo, one that is easily read at 81×81 pixels

4) FOLLOWERS/FOLLOWING

Follow people, but not everyone – There are limits after all

5) DIRECT MESSAGES

Avoid sending automated direct messages – it lacks the personal nature that makes Twitter engaing

6) TRENDS

The trends list is the perfect place to kickstart a conversation or amplify a message on Twitter and beyond

1 526

A few months ago we announced the results of the 2013 Best Food Truck Graphic Design contest. The competitors represented most areas of the country and the votes from our readers poured in from across the country. Renny’s Oki Doki out of Tampa, Florida received over 30% of the vote to pull out a victory over the other competitors.

Renny's Oki Doki

To continue our coverage we spoke with Chef Renny Braga to discuss his his background as well as how he became a food truck owner.

Mobile Cuisine: Please introduce yourself.

Renny Braga: I was born in Iwakuni, Japan to a Portuguese father and Chinese mother.  I grew up mostly on Okinawa, Japan. I am a home cook, heavily influenced by my grandmother.  My Chinese grandmother lived with us as I was growing up.  I would help her cook and learned how to cook from her.

MC: How would you describe yourself and the food you serve?

RB: Myself - hard working, enthusiastic, energetic, friendly. The Food – comforting, “feel good” food.

MC: So what got you started as a food truck vendor?

RB: My passion for the food of Okinawa, where I grew up.  I wanted to share that food with the people of the Tampa Bay area.  My love of cooking and my wife encouraged me to take the plunge and “go for it!”.

 MC: You run Renny’s Oki Doki, please explain the thought process behind it’s name.

RB: Oki Doki – A play on the slang, “okie dokie” and the “Oki” representative of Okinawa.  Actually one of my oldest and dearest friends, Mario Barroga came up with the name.  We ran a contest with all of our friends and he came up with our favorite.

MC: How do you describe the cuisine you serve from your truck?

RB: We serve Okinawan “feel good” food.  Okinawan soba with pork belly is the ultimate comfort food and the star of our truck.  Pork broth with authentic Okinawan soba noodles and slices of braised pork belly, garnished with scallion, shoga (pickled red ginger), and togarashi (a Japanese sprinkle of red pepper blend).

We also make our own gyoza (potstickers), yaki niku (skewered, grilled beef), crispy pork belly, shoyu pork,  katsu chicken  and chuka soba (chilled noodles w/veggies and chicken or tofu). All of our items are typically $6-$8

MC: How did you  get your truck and how long did it take to open your service window?

RB: We bought our truck used.  It was previously a Colombian food truck.  We had to do very little to in the way of equipment to customize the truck for our needs.  We just added a flat top in place of grill top.

(It took) About 6 months.  We bought the truck in January 2012 and had our first gig on June 22, 2013.

MC: In regards to opening your truck, what are you discovering has been the biggest obstacle or difficulty so far? 

RB: Zoning laws restricting operations/parking make it more difficult to set up at will. You have to be invited to set up on private property.

MC: What advice do you have for those that might be thinking about starting their own food truck? 

RB: Be ready to work long, hard hours, and sometimes for very little money.  Make sure it is your passion or you will burn out quickly.

MC: Best culinary tip for the home cook? 

RB: Always taste your food before serving.

MC: Proudest moment as a chef/restaurant owner?

RB:  The first day we opened our truck for our first gig.  Proudest moment and most nervous!

We would like to thank Renny and once again apologize for the delay in posting this profile. You can find Renny’s Oki Doki on the streets of Tampa.

Rennys Oki Doki

Okinawan Food truck in Tampa, Florida. Okinawan Soba (Ma-san Soba), Yaki Soba, Azama Gyoza, Buta Belly (crispy pork belly), Chuka Soba, Yaki Niku, Katsu. Just follow the noodles!

Twitter: @RennysOkiDoki

Facebook: facebook.com/rennysokidoki

 

1 422

WASHINGTON DC - Little Italy on Wheels will be opening their window for lunch service in the district on Tuesday, September 3rd. To celebrate their grand opening, they will be passing out free samples of their fare – including spaghetti with handmade meatballs and herb-infused garlic bread. There will also be a raffle for food related prizes, including a grand prize of 3 free meals (3 entrées + 3 sides, salads or deserts + 3 drinks).

Little Italy On Wheels DC

 

Serving areas for each week will be posted on their website, www.littleitalyonwheels.com; exact locations will be announced daily via Twitter (@LittleItalyDC) and Facebook.

Chef/Owner Tony Battistello created the menu using recipes and techniques passed down to him from his Noni (grandmother), whose parents immigrated to America from Naples, Italy. The entire menu is made from scratch, and all entrees come with a side of herb-infused garlic bread, baked fresh daily. The mobile restaurateur hopes that his homemade Italian cuisine and keen attention to detail will keep customers coming back for more.  “I believe our customers deserve the same high-quality food and professional service they would expect from a nice brick-and-mortar restaurant.”

Chef Tony and his wife, Dana, built the food truck themselves over this past year. “Building the mobile kitchen, while difficult, was an extremely rewarding endeavor. Dana and I are very excited to start service, and to share this little part of ourselves with our customers.”

Little Italy Truck

Twitter: @LittleItalyDC

A gourmet food/catering truck, Little Italy on Wheels aims to please with delicious, homemade Italian cuisine, genuine hospitality and exceptional service.

littleitalyonwheels.com

0 887

El Guapo – Fresh Mexican Grill carries the proud title of being the first licensed and accepted food truck in the City of Detroit’s history.  They’re taking “Fresh Mexican” to the streets and turning it upside down – fusing it with all varieties of international cuisine.

From pork belly confit to sweet potato burritos, El Guapo is bringing new tastes and a new attitude to the city of Detroit.

el guapo grill

In July of 2011, El Guapo Grill opened its service window to customers in downtown Detroit. Granted, this wasn’t an easy task as it took them 60 visits to City Hall to get the operations permit.

The truck began operations in one location (Randolph and Monroe) but since then has expanded across the city as well as attending events throughout the metro Detroit area.

Original owners Anthony Curis and Doug Runyon parted ways (Runyon now works with a family-owned restaurant), but to fill the void left by Runyon, Curis partnered up with veteran chef Dan Gearig and his wife, Lindsay in February of 2012. New ownership team has installed a new menu but has only improved on the original menu items.

Gearig reworked every one of the menu elements. From the beans and salsas to the meats and toppings, he tweaked the recipes to elevate the flavors and make the food more distinctive.

“We’re not trying to be authentic. We’re just making great food that’s fun,” says Gearig, who believes Detroit wants the type of culinary creativity found in the LA, Austin and Portland mobile food scenes.

The El Guapo Grill food truck provides a fresh spin on Mexican cuisine, made with ingredients from Michigan based businesses.

The locally sourced ingredients and products are highlighted.  Great Lakes Coffee Roasting Company, Faygo, Pink Elephant Cupcakes, Hacienda tortillas, salsa made in Southwest Detroit, and local produce whenever possible.

El Guapo offers an assortment of tacos and burritos to try whether if you are an omnivore or a vegetarian. Whether you are at their truck in the morning, noon or late night, they have a menu item for you. The tacos and burittos they offer allow you the opportunity to take a culinary world tour from one truck. They offer chicken, chorizo, braised beef, Korean, tofu, pork belly, as well as specialty styles which rotate.

The menu brings a wealth of complex flavors. They contain fresh ingredients, moist and tender meat, well marinated, textured condiments, and their own distinct flavors. A note to anyone looking for authentic Mexican cuisine, beware, they use flour tortillas rather corn (traditional).

Once you’ve had the chance to try out their menu, you will realize they do know what they’re doing.

El Guapo’s locations (times vary) include the Wayne State campus, Greektown, Midtown, Eastern Market and the Stadium District.

Updates are posted at www.elguapogrill.com,  Twitter, and Facebook.

Our recommendation:

The ‘Aloha Mr. Hand’ taco (a play on the 80′s film “Fast Times at Ridgemont High). It’s a traditionally wrapped taco with a fantastic combination of flavors from pork belly confit topped with slaw and pineapple.

What their fans have said:

“Shortly after writing my first review I received an email from Lindsay G – one of the new owners of the El Guapo truck.  She apologized that our first experience was less than stellar, she explained a few things about the business and then she graciously invited my husband and I to come back and have lunch on her.  Wow…in my book that is great customer service.  It def was not expected, but was very much appreciated!” Deb M. – Canton, MI

El Guapo - Fresh Mexican Grill on Urbanspoon

 

3 347

Portland, Oregon with its nearly 700 carts, lining its streets, has quickly become a destination spot for foodies around the world. Portland’s street food scene is a bit different than most food truck cities in the country, due to the use of food carts instead of mobile food trucks. These carts are parked in groups (pods) and lined up along sidewalks throughout the city.

potato_champion

No matter what your taste buds are in need of, there’s a cart to quell your desire.

In April of 2008, Mike McKinnon opened Potato Champion, becoming the city’s only late night cart that specializes in fries. Since that time the 12th and Hawthorne cart pod McKinnon is located in has blossomed into the late night hub of Portland.

Potato Champion serves up Belgian-style pomme frites with a huge list of dipping sauces to choose from. Please note, these are not your typical chain sold French fries, they’re Belgian Fries. McKinnon did extensive research on the methods and technologies of cooking fries and choose to use the style made in Holland and Belgium.

The potatoes are peeled, cut, washed, fried, blanched and then fried again. The result: the perfect Belgian fries.

For diners making a quick late-night stop to satisfy a fry craving, choose an extra small ($2.50), small ($3.75), large “cone” ($5.00) or extra-large “cone” ($7.75) of well-prepared fried potatoes will definitely do the job; all sizes of fries at Potato Champion come with at least one dipping sauce.

Sauces: Horseradish Ketchup*, Rosemary Truffle Ketchup*, Fritessaus, Pesto Mayo, Tarragon Anchovy Mayo, Remoulade, Harder Sweet Hot Mustard*, Satay Sauce*, Chipotle Mayo, Wasabi Mayo, Buttermilk Ranch, Curry Sauce, Veganaise*, Banana Ketchup*, Bourbon Honey Mustard, Chipotle Veganaise*, Curry Ketchup (*vegan)

Should you want to try out more sauces than what is handed out with each order you can add additional sauce to your order for 50 cents each.

They also serve poutine (A traditional Canadian comfort food which originated in Quebec), which are fries topped with beef gravy and fresh cheese curds. With that said, poutine is no longer just for the Canadians.  At least for people of Portland, Oregon

This is the type of place you might not eat at everyday but provides a spot for those with late night after bar hour cravings (Potato Champion is open until 3am).

The Potato Champion food cart can be found at SE 12th Ave & SE Hawthorne Blvd, in Portland, OR.

Updates are posted on Twitter, and Facebook.

Our recommendation:

The PB&J FRIES: Their signature fries topped with a peanut satay sauce and raspberry chipotle jelly. They may look a bit daunting, but after your first bite…any hesitation will vanish. Oh and be sure to order their Watermelon Basil Juice to wash these fries down with.

What their fans have said:

“My friend was really insistent that this was the best poutine like EVER.  And as far as I was concerned, it was pretty heavenly at 1 AM, all ooey and gooey and tangy salty crispy.  In fact, it was so good that I made my mom eat it when she was visiting.” Lin H. – Portland, OR

Potato Champion (Food Cart) on Urbanspoon

 

2 379

Food trucks have had a tough time in operating in Windy City over the years, but two mobile entrepreneurs are trying to make a difference. Not only are Kristin Casper and Greg Burke the co-owners of the Schnitzel King food truck, they are also vocal advocates of the mobile food industry in Chicago.

schnitzel king wrigley

After feeding the tailgating crowds before Bears game for a few years, Burke decided to turn his love for cooking into a business. Casper and Burke took a retired 70’s postal truck and converted it into a mobile food business. Now, instead of delivering mail, the truck now delivers Eastern European style schnitzel. You might even say, “Rain or shine, snow or sleet, they deliver your schnitzel!”

The Schnitzel King hit the streets of Chicago in November of 2011, selling Burke’s recipe for schnitzel. “Most people think schnitzel is a sausage,” Ms. Casper has said. “We enjoy bringing a bit of our Eastern European heritage to Chicago. This is both of our dreams come true.”

Their signature item, the Chicago Schnitzel Sandwich, is a pork cutlet fried to a golden brown, topped with onions and peppers and then layered between bread from local Chicago bakery, “Turano.” Other menu options, all made with local ingredients when possible, will include a veal version, as well as a sweet potato schnitzel.

Their menu also features Burke’s great-grandmother’s Czech potato salad.  Their sweet treats include an apricot & raspberry kolaczki, banana bars and chocolate sheet cake.

In regards to their industry advocacy, they have consistently shared their opinions publically. When Chicago city aldermen voted for a law which allowed truck owners to finally cook on board (but also added numerous restrictions and fines) these politicians claimed they were trying to balance the interests of food truck operators against those of already established restaurants.

While government should have a role in food safety, it should not be picking the winners and losers in the restaurant business. Because of this Schnitzel Queen Casper couldn’t hold her tongue. Not only did she write numerous editorials on the topic, but became part of an upcoming legal battle. Along with the Institute for Justice and another local food truck operator, the team has brought lawsuit against the city of Chicago. The suit, which claims Chicago’s food truck law violates the state’s constitution, also takes issue with the requirement that every mobile food operator install a GPS tracking device at their expense. The suit states that the requirement “is not necessary to further any legitimate government interest, and does not provide a constitutionally adequate substitute for a warrant” and only “exists to enforce the 200-foot proximity restriction.”

The Schnitzel King food truck can be found on the streets of  Chicago and it’s surrounding suburbs.

Updates are posted at their WebsiteTwitter, and Facebook.

Our recommendation:

The Weiner Schnitzel Sandwich: The key ingredient in this delicious sandwich is the homemade brown spicy mustard.  It gives the sandwich a nice little bite.

What their fans have said:

“Most food trucks don’t give you a lot of bang for your buck, but this guy does. You get a giant sandwich for your $7, and it’s definitely worth it! You won’t walk around hungry afterwards, I guarantee, and it tastes great, too.” Susan S. - Evanston, IL

Schnitzel King Food Truck on Urbanspoon

 

1 282

You can never go wrong with a grilled cheese. Like many people, I grew up on these easy made sandwiches. Everybody always needs a little comfort, and there is no doubt that the Ms. Cheezious food truck will give you that warm feeling with her unique grilled cheese sandwiches.

ms chezzious
Photo by Ms. Cheezious / Gary James.

Brian and Fatima Mullins are the fun-loving yet serious, hands-on business owners behind Ms. Cheezious. They burst onto the Miami food truck scene in 2010.

On any given day you’ll find Brian and Fatima prepping for their long days on the road as well as working on the trucks seeing to it that each sandwich, side, and soup is served fresh and up to the quality standards that has earned them a top fan favorite ranking throughout Southern Florida.

So what is the one thing this couple loves the most about running their mobile food business?

Brian: “The people, each day we are have a unique opportunity to interact with new people where ever we travel to.”

Fatima: “Having the opportunity to meet new people every day is definitely my favorite part.”

The Ms. Cheezious food truck empire consists of two trucks, MC1 and MC2. These trucks are decked out with a cartooned voluptuous woman with tattoos in a scantily clad bikini.

When asked what motivates them to be bigger, better, stronger, Brian stated that, “You need to constantly move forward.  At the end of the day this is a business, businesses that do not constantly strive for that do not remain in business for long.” Fatima added in, “This is our business, our livelihood.  Brian and I are very motivated people to begin with and we believe in what we are doing.  As a business owner, if you are not motivated to be successful then you are probably in the wrong business.”

Ms. Cheezious offers about a half-dozen “composed” grilled cheese sandwiches. They also give you the option of creating a DIY sandwich which you can design as simple or as complex as you like.  You start by choosing your bread, your cheese (American, Cheddar, Swiss, Gruyere, Blue, Brie, Havarti or Provolone) and then add extra fillings such as bacon, ham, turkey, tomato or even apples.

If you are in the mood for a sweet and salty treat try the Grilled Harvest. The Grilled Harvest comes with cinnamon spiced apples and Havarti cheese on multi-grain bread.

Should you only be looking to fill a need for a sandwich, give their Grilled Bacon and Blue sandwich a try. This grilled sandwich comes with bacon with blue cheese and green onions on sourdough bread. This sandwich is actually one of their top 2 selling sandwiches.

For side dishes you can certainly get the traditional Tomato Soup, Turkey 3-bean chili or fries.

All of their sandwiches are perfectly toasted and buttered on the outside, so toss out that south beach diet when you come to this truck. The Ms. Cheezious team is all about the grilled cheese and doing it well.

The Ms. Cheezious food truck can be found around Miami and neighborhoods throughout Southern Florida.

Updates are posted on http://mscheezious.com/Twitter, and Facebook.

Our recommendation:

The Sweet Meltdown: The Meltdown comes with ricotta cheese and orange marmalade on Texas toast then sprinkled over the top with confectioner’s sugar. The sandwich also comes with a side of chocolate dipping sauce for dunking.

What their fans have said:

“Yeeessss! Cheese is happiness.  And for a grilled cheese sandwich, this is as good as it gets. So good that my husband picked one of these puppies up for me while I was in the hospital in surgery – had it ready to go when they rolled my drugged booty outta the OR!” Jan N. - Miami, FL

Ms. Cheezious (Food Truck) on Urbanspoon

 

1 1362

The BBQ Bus is an 18-foot, bright yellow barbecue pit on wheels, which operates in and around Washington DC. It is the brainchild of husband-and-husband team, Che and Tad Ruddell-Tabisola.

This dynamic duo moved to DC from California following a stint in Brussels.  Once there, Tad pursued one of his personal goals: to attend culinary school. A few years later, he was a graduate of The Art Institute of Washington.

bbq bus

In April of 2011 they opened BBQ Bus primarily because of their love of cooking and sharing of good times with family & friends. Their mission is to share those passions with others by bringing great-tasting food to the streets of Washington DC. Every dish they make comes from their own recipes, is prepared fresh, served fast & friendly. While Tad typically dons the chef’s hat, Che leads the team’s marketing and branding efforts.

So why did the two California transplants decide to center their menu on barbecue? “It’s a food you gather around,” says Che, of the pork and chicken they’ll offer with at least three different types of homemade barbecue sauce. “You don’t [eat] it alone. We loved the idea of building a community around food.” Plus, adds Tad: “I like to joke that I don’t know how to make anything in small batches.”

Tad describes the menu as “very collaborative.” Starting with base recipes, he would go through various renditions of each one, adding and subtracting ingredients after taste tests, taking meticulous notes along the way.

When it comes to barbecue  they know what they’re doing. The meats they serve are tender, juicy and loaded with flavor; however their style of barbecue cannot be pinned to any particular regional variant.

The menu is substantial to say the least. They carry all types of combination plates, sandwiches, meat by the pound, as well as their sides. Any of the sandwiches, which come with two sides, are flavorful and filling enough to be a lunch or dinner option.

While the meats they sell are consistently well rated, some of the sides receive even better reviews. Their potato salad is reminiscent of something your grandmother would make, and according to Tad, “It’s my grandmother’s recipe.” (see, it is…go figure)

The silent stars of the show are the BBQ bus beans and their chili. The beans are sweet, spicy and smoky without being too over powering.  The chili is an earthy blend of black beans, kidney beans, white beans, corn, onions, peppers, chilies and tomatoes.

So what makes a Barbecue food truck amazing? Is it the food? Is it the story behind the food? Is the atmosphere it provides?

That’s simple, it is everything and BBQ Bus has it all.

One more thing you must understand about these food truck owners, they aren’t on the streets of DC just looking out for themselves. In addition to their passion with barbecue both Tad and Che are very passionate about giving back to their community. They participate in Deals for Deeds and Che is the current President of the DC Food Truck Association.

The BBQ Bus food truck can be found around Washington DC and its surrounding neighborhoods throughout the week.

Updates are posted on http://bbqbusdc.com/Twitter, and Facebook.

Our recommendation:

The BBQ Bus sampler, which includes pulled pork, chicken and brisket, beans, coleslaw and a roll. Make sure you add in the extra 5 dollars to get one of their quarter rack of ribs. Oh, and don’t miss the No. 5 sauce – you might buy a bottle to take home.

What their fans have said:

“The pulled pork and brisket are OUTSTANDING. So much so that about once every 4-6 weeks I buy a pound of it for weekend dinners and lunch. It’s the only food truck I’ve ever bought from with the intent of bringing it home to enjoy for the next few days.” Ken R. – Alexandria, VA

BBQ Bus (Food Truck) on Urbanspoon

 

best food truck graphic ad
Give-Network-Ad 3