Chameleon Concessions, the Minnesota Truck Builder

Having been doing much writing on the side for other food and food truck websites such as Food Truck Empire, a national publication dedicated purely on articles and projects designed to help guide new owners in business and starting up (I definitely suggest anyone getting into the industry to take a look at it), my awareness for many of the truck industry’s aspects, as well as what it means to run a business, has most surely been expanded. It’s been and continues to be a unique experience that challenges me to think about and write about subjects I normally avoid (I seriously had to write something about Taxes… boy was that taxing –bad-um tish-. Though if you wanna take a look at that article, it’s Here), as well as ones I didn’t realize were so big.

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One of these has been the presence, practically the fleet, of Food Truck and Concession Trailer/Stand/Cart Builders throughout the country. A couple years back I had a conversation with Luis from Café Racer where he mentioned how few of them there were in the country, which was bounced off the fact that he works in a shop that has built Food Trucks, though now I’m guessing that was meant in regards of certain KINDS of shops like his (which I still aren’t sure which one it is, having yet to hear back from that question haha).

 

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MRTrailersInc-1346951774_140But in reality there’s tens, dozens, almost if not over a hundred of these builders throughout the country, if you also count vending cart, fair stand, sno cone machine, and other vending crafters and putter-togethers. Some go from scratch, some focus on getting custom and unique interiors while others set their expertise to the truck surrounding it. Those like M&R Trailers, a certified custom builder in Florida, have grown to cater for businesses in multiple states based on the amazing reputations and quality work that they’ve shown and developed.

So I thought it’d be fun to look into our own builder for a little after-Memorial Feature, a thank you for providing some of our local mobile business owners an awesome way to get around and present their ideas!

So far (again, besides the potentially different shop Café Racer came from), we only have one, Chameleon Concessions. These are the guys that have designed and created some of the most vibrant, attractive, and cool-looking trucks on our streets: Melch’s Meat Wagon, Hibachi Daruma, A Cupcake Social, the Taste of Target Field (that’s a cool design really, great TV installation and other things), all that stuff. When Andrew Zimmern went for his Food Truck, Chameleon was the builder that took the job, and AZ Canteen was born. So it’s safe to say they do some serious work.

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Besides that, the guys have also done with work Trailers, Carts (from hot dogs to sno cones to doughnuts), Fair Stands, basically every major manor of vending machine has been tackled at least once. Their Gallery is a fun page to roll through; especially for myself after seeing pages of builders who talk about custom work but basically just make the same kind of truck over and over (so the inside is custom, the actual frame not so much).

As for the company itself, it originally evolved from Palm Brothers Restaurant Equipment, which was founded in 1910. Today they’ve gathered team members with over 27 collective years in the restaurant business, not to mention the cart and vending vehicle operation, to assist and help build one’s ideal Truck or Trailer. Not to mention a whole listing of Certifications to back up their knowledge, so they can come in and help with the design at every step, from conceptualization to equipment to the finished build and wrap job.

Safe to say they’ve been doing a rather bang-up job lately, and I’m quite happy that our local trucks have them as a resource (there are some states that still don’t have any you know? So sad). I can’t wait to see what other interesting designs and graphics they come up with for new trucks going forward!

Z’s Smoking Bonez

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http://zsmokinbonez.com/
https://twitter.com/Zsbonez
Main Location: Markets and Outside Etc Locations

It seriously feels like all the trucks I’m making it to in 2015 are BBQ Trucks so far! I think this is the third one in the past month or so, it feels like I’ve been trapped in a cage of smoke, pork, and bbq sauce. Not that I’m complaining of course, who doesn’t love getting multiple chances at brisket and all other meats that are good with the world? (I’m looking at you Vegans… scoot along with your evil ways)

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At the very least all of them have shown marked differences, and this last one has proven quite interesting in its own way. Having opened up in Maple Grove in 2012, Z’s Smokin’ Bonez is a full-on BBQ Sandwich shop, filling their menu with smoked pork and brisket piled between bread, and of course some classic ribs and cornbread.

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Their restaurant and catering business has obviously done well enough, and recognized an obvious strength in their food, ‘cuz they got a truck outfitted and moved their cuisine out and onto the street! That’s right, starting this year we’ve been able to see Z’s Smokin’ Bonez Food Truck hit some of the lots, farmer’s markets, and events in our Twin Cities’ outskirt areas. With a big white trailer outfitted with a ‘patio’ in back where their old-fashioned barrel smoker is mounted, it’s rather nice to see them able to bring their ideal cooking to the streets.

As for that food, they make some changes from the restaurant to offer unique handheld bbq options (and other things). Of course they have a half rack of Ribs, Classic Sandwiches (big and small) of Pork/Chicken/Or Brisket, including a Bacon Cheeseburger using ground brisket. THEN we get to the fun stuff. Tortilla Wraps stuffed with pulled pork, beans, and slaw (Big Pig) or brisket+pork+mac n cheese+slaw (Whole Hog). Then there’s Deep Fried Rib Tips, the Trailer Trash Burger (piled with all manner of meat, veggies, and a fried egg… my god I need to start trying burgers more), and a ‘Squish-wish.’ I’ll describe that one later. Oh, and a KFC-style bowl of fries, pork, and beans called the Smoke House.

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Of course we get the classic options for sides: Coleslaw, Mac and Cheese, Baked Beans, and Potato Salad, nothing more nothing less (oh and ‘Ziggy Fries,’ that’s an automatic thing usually). And the whole side of the trailer is filled with all their BBQ Sauces, seriously 8 different kinds, from Original to Jalapeno to the classic Texas White Sauce. I tried a few on each item, definitely wasn’t disappointed. Speaking of which, let’s start really getting into that food.

Food: 8

                I guess I should start with talking about the Squish-wish, my first item of the day (I wasn’t going to get more, but then, ya know, I just had to… but that’s for later)! The name certainly suits it, since it is actually squished right on the griddle, a proper pressed sandwich to my delighted surprise! Sadly, it was supposed to be made with a Cuban bread but they ran out; I didn’t mind, the regular bun acted just fine, I can only imagine it’d taste and come together even better. Ultimately it was much different than we’ve come to expect with traditional BBQ sandwiches, aka cheap, soft, and completely un-toasted bread to soak up the meat. I appreciate the additional texture and awesome crunch (yet still soft inside) to go with the filling.
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Which is rather good; Pulled Smoked Pork AND Smoked Brisket, melted Pepperjack, Onions, Pickles, and BBQ Mustard. Both meats were tender and had distinctive smoke flavor, enjoyable in their own fashions, and ultimately ate well as this delicious BBQ twist on the classic Cuban, coming with some added texture from the other fillings. If officially meets approval.

And then there are Ribs… Holy F&$%balling Mother of S#!% there are RIBS! My God look at those sons of b!%&#*$! You actually get a PROPER order of half a rack of ribs, big pieces of smoked pork meat that are actually composed of mostly meat with just a bit of bone for grasping! This is by far the best order of them that I have seen and/or gotten from a truck since I started doing them; and part of that may be due to others using baby back or some other style that costs more, meaning they have to give less for the same price, vs the St Louis Style cut that Z’s uses, but I don’t care about that. As I’ve always said, this is a food truck, not a restaurant, IF you’re going to charge $15 or more for something on the menu, then you better get something GOOD in return, quality and quantity wise.

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And these are good. The meat is still tender, it has that proper toothsome/bite quality to it (not melt-in-your-mouth, which shouldn’t really happen from smoked ribs anyway), though I did find the end pieces a bit more ‘rubbery’ than the rest (not drastically or anything, but you can see they’re not ‘as’ good, though they do have a higher meat ratio to them too…). It’s still covered in grinds of pepper or whatever spice was used in the rub, the flavor of which is distinctive but not overpowering (you know what, was it lemon pepper? I’m thinking there may have been some), and indicative of a certain style. Of course the smoke was nice, and best of all they tasted great with some of the sauce on top. It was a satisfying experience; if I were to list the faults, it’d probably be that the St Louis cuts they use result in a rib that indeed is more ‘meaty/proteiny,’ with less of the fat veins to make it extra tender, but if so it’s minimal, and I think I’m just trying to find a complaint that’s not really there so that I don’t seem like I’m just saying all-positive out of some biased opinion. Guess you’ll have to try for yourself to TRULY know.

Sadly the sides were rather unimpressive; not bad in any way, but the quality doesn’t stand really stand out. In fact the flavor of the Mac and Cheese was nice, a little better than typical from BBQ joints/trucks I’ve found, but with a rather thin sauce, almost like a slightly thickened cheese soup with noodles in it. Which is sad because now I have little to no actual interest intrying the Whole Hog Wrap. The Coleslaw, as I found on the sandwich, was purely basic, standard, couldn’t even taste any of the dressing so I doubt it’s particularly tangy or flavorful. I will say that I DID enjoy the Bacon Potato Salad; it was also rather typical in style, with that tangy sour cream dressing and some onions, thankfully some nice chunks of bacon, but it was done well and the kind of side I can REALLY dig into with a giant spoon from a tub, at least for a while. Nothing special overall.

Holdability: 8

                 I’m definitely giving them some extra points for their heavily sandwich-based BBQ offerings, especially those wraps, which I do still wanna try someday (even if the sides they stuff it with don’t thrill me). And that pressed squish-wish, thank god for Panini-style sandwiches for holding in the hand while walking. I can’t say for how messy the burger and typical pulled pork/brisket sandwiches shall be, I expect the former will need some napkins, but I certainly know the Ribs are a full sit-down item. Though at the end of the day, of course, serving in the classic BBQ to-go styrafoam boxes like this as full meals (doesn’t seem like any sandwich can be bought on its own for less, so it’s an automatic addition of fries or another side) will cut down on that factor I oh-so-cling to, even though no one but me cares haha.

Price: 7

                  Besides a $7 and $9 price for the small/side sandwiches, most are $10, $12, or $13 (the latter two for Brisket and Specialty Sandwiches/Wraps), with $15 for the Ribs. I will repeat, compared to other trucks this is easily the BEST deal for ribs, getting the most bang for your buck, for the money spent. But price points are overall still higher up. Though the $10/$12 sammies, including the burger, do in effect come in as good sandwich+side combos for the price (they’ll sometimes switch out the fries for another side if you mention interest).
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Speed: 8.5

Depends, things like the pressed sandwich take an average wait time to grill up and/or prep up, fry the potato sticks, etc. Some things just need scooping and cutting (helloooo ribs and potato salad) to be served up.

The TOE: 9

                  I feel so bad now, because I have to repeal my recent naming of Baldy’s as my favorite BBQ Truck, for I think Z’s has already dethroned you. Not to say I think they’re the BEST, I think I much prefer Baldy’s for quick grab-and-go sandwiches at a better price, but I really appreciate and respect a lot of what Z is doing EVEN MORE. The big thing here is the Setup, what kind of packages for the BBQ they offer, and they definitely do that in a way that more fits the street, both in the ability to only need your hands to eat most of it (minus bowls and sides, thus a fork comes in handy), but also in the attempts to trying some different and fun/unique forms of the original via wraps and other sandwich combos. And though longer truck menu selections like these can lead to an annoyance in wonder and confusion, or just a wish to focus and specialize in a few things, this is one of the trucks that, because they’ve done it well enough, I myself am somewhat intrigued to want to come back and try more if given the chance (particularly those Deep Fried Rib Tips). I haven’t said that out loud for other trucks, but there have been others where I feel the same.

I’m a bit sad they don’t have any of that Jalapeno Cornbread I’ve read about in the restaurant, that sounds like it woulda been a fantastic addition. Hell, I’ll take a brick of that instead of those French Fries anyday… or used for a sandwich (get on it!! Please?).

Tally: 42.5/50

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Final Thoughts

Whether you’re looking for some true flavors and heart of BBQ food or a truck showing a fun street food twist on something classic, Z’s Smoking Bonez can fill part of your heart. It will be best enjoyed when you have some time sit or pause and enjoy it, leaning against a wall or sitting down with your entrée in question, though there are possibilities for the on-the-go.

Though it’s still not the item I’d ever get purely on my own interests, if you ARE looking to get Ribs from a Food Truck, this is the place to do it. I myself would definitely suggest jumping on the Squish-wish or Trailer Trash Burger for the full, deep down Meat experience with a side. For those of the more portable-minded, the Whole Hog Wrap (though I’m not too interested in it now since I wasn’t impressed with the mac and cheese, though it’s still a sinful addition right?) or the Fried Rib Tips are the way to go. Finally, the Side: Bacon Potato Salad. The others don’t really stand out, I doubt the beans will, and the potato salad actually works really well, the tangy sour cream helping cut through all that rich and fatty pork/beef.

As for those looking on the simple side, debating brisket vs pork vs chicken, that all seems to be up to you, as they seem to be handle at an equal level. Though that’s only a consideration for those who want to visit but are really on a budget and thus looking at the cheaper regular/side sandwiches.

Ultimately, it’s definitely worth a visit, I’m positive you can find an experience here.

Cafe Racer Kitchen Vist (#1?)

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Well I finally got to MY most anticipated Truck restaurant of the year, the Café Racer Kitchen. I would have gone much sooner, but after hearing a month wait for their Beer and Wine license to kick in, figured I’d wait (not that I actually HAD any, but sometimes it’s nice to give restaurants time like that to settle into their groove). For that, they currently offer a few cans from Indeed and Bauhaus Brewing, along with an Argentine Red and White, though there is talks of some fun cocktails coming soon.

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A big painted ad for Orange Crush soda on the building’s side greets one as they travel around the corner; of course I don’t ask why it’s there, whether they did it themselves or were too lazy to take it off in the first place, thus it stays a mystery! Under the motorcycle-imbued sign and into the door, we find ourselves in a small yet very open environment, smooth and shiny wood booths and tables, mostly connected for an almost communal eating opportunity. But of course I have to sit at the bar, basically four seats in front of the till with a full-on view of the kitchen.

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Where I get to watch the small team work, the two people in the kitchen and the one working the front (it was a nicely quiet-ish Sunday afternoon, though I bet even in the ‘busy’ periods they may only have 1-2 more employees total) while almost casually yet quickly doling out the truck food.

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For those of you still unaware of their mobile focus, Café Racer generally sticks with the ‘choose your entrée’ style similar to Brasa, focusing on Central American flavors/tradition. One goes for Pulled Pork or Chicken (or a veggie dish –shudders-), with which they can make an ‘entrée’ by getting two sides (rice, yucca/carrot frites, plantains, beans n rice, etc) or having with a couple Arepas for a sandwich of sorts. They also bring an awesome hot dog with toppings which I’ve experienced Here. All of this has been brought to the menu, alongside a few new plates combining some of these select sides with bigger proteins a la Quarter-Chicken and Chimichurri Skirt Steak.

 

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I came during Brunch-Sunday though, so I got to choose between options topped with Egg, Kielbasa for the protein, and plenty of sweet potato hash, arepas tossed in for buns (breakfast sandwich), base (benedict), or just on the side like toast.

 

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For a fun, semi-exploratory and semi-just-wanting-new-food visit, the Steak just called out for me. Served with a single small, firm-yet-pillowy masa cake (I love how they do their arepas now, for their style) and a side of eggs made however you want (I went for basted in lue of no poaching, wish I did sunny-side or over easy though, didn’t realize the yolk was gonna get cooked through… cooked well for a fully cooked egg though), they did little to dissuade me from diving right into that steak and hash. The meat was definitely juicy and flavorful, gotta love that harby-garlicky chimichurri paste (really gets the crave and appetite going), it is a bit chewy but only so much as one expects out of a skirt/fajita steak. The texture is just as much a part of it as the flavor, I’ve known some chefs who completely get rid of it through very long sous vide techniques, but despite how good and meltingly tender that must be it just doesn’t really fit what this dish is supposed to be in my opinion. Sorry, I just couldn’t help wanting to mention that, I guess that’s what happens with proper food experience; makes you want to discuss other things about it.

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Can’t help but love a nice hash too, they certainly hit the craving. Roasted together with herbs, this mix or regular and sweet potatoes immediately had me noticing the divergent nature between the two tubers. Whereas the sweet potatoes were fully soft, I found the russets I had to still be sorta firm; I think still cooked, but just on that edge where it could have been undercooked with just a minute less time. At first I was worried about having to critique, but I actually enjoyed it; it gave another texture, again was in an acceptable cooking range, AND it brought proper variation to the hash. What’s the use of using two different potatoes if they both feel the same anyways?

Ultimately, I very much enjoyed eating this plate, especially when I got to chop everything up and mix it together, a proper hash brunch!

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Which is never complete without a bit of coffee and dessert (really brunch is a complete daily meal: breakfast, savory lunch/dinner foods, and sweets at the end, maybe with a bit of booze). The dessert is a housemade Tres Leches (white cake soaked in a mixture of cream, condensed milk, and some other dairy), this one made with a rather compact and dense texture for the thick monster, stuffed with that sweet cream oozing from the sides like a sauce. Luis then tops his with a layer of whipped cream (a classic ‘frosting’ next to meringue) along with some orange segments and a dark chocolate drizzle. A decent offering, served cold and creamy, made even better when consumed alongside the hot, bitter and slightly-creamy coffee, brewed from a blend made just for them and served as-is or ‘au Lait’ with some simple steamy milk foam on top.

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It’s a shame that I don’t drink coffee more, this is one of those situations where I really wish I could delve into and pick out flavors like I can with wine and spirits. But I can certainly tell this coffee blend has a personality to its own, that’s quite clear as day, which I’m sure any coffee aficionados can enjoy (whether some of these notes are positive or full-on-catastrophe I can’t say there; for instance, I particularly noted a certain bitter note that I couldn’t tell if it was from over-roasting or natural ‘green’ coffee bean tannins). Do what I did and go Café au Lait option, it’s delicious and one can still get the full flavor of the roast; definitely makes the dessert complete.

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Apparently, despite the month wait, it seems I was STILL a bit soon in coming; word from Luis’ own mouth states that they’re about to start playing around with some further menu changes/addition, including a bevy of small-plate options (sorta like tapas) and some further inventive desserts, such as a Dulce de Leche (a milk-focused pudding-like dish) that’s going to be treated like flan and eaten with papaya.

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I guess I’ll just have to stop by again sometime soon, which as you know is something I RARELY do for Food Trucks on their own (for efficiency purposes), let alone the restaurants that come from them. But I think Racer is the first truck-staurant that I have a sincere urge to want to intently go back to for further explorations (I still have more sides to try!), so do take the hint dear readers and help me help them keep this little café of coolio in business.

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Food Truck Fair/s and Other Gatherings

S1429648694367o apparently the MN Food Truck Fair guys are now hosting 4, count them, FOUR large truck fair events this year, spread throughout a couple months in the summer (and one in September). Besides their now-regular spot in the clusterf&$% area that is Hennepin and Lake St in Uptown, the first event comes up to Blaine’s National Sports Center in June, off to Downtown St Paul in July, and a stop out at Burnsville early fall (no I do not have any plans on even attempting to make that one, it’s a pain enough to try for Uptown). All of these will last from 11am-9pm, with the new addition of a $2 entry fee for all attending. I myself am hoping to try and make the Blaine event, one week after the DONUT CRAWL!!! (Sorry, I’m getting excited for that) With any luck, I’ll actually be able to find something worth the trip and $2 sacrifice, either an as-yet-visited truck or just some fun new things from good oldies. Though right now my mind is mainly filled with wonder and curiosity as to whether this will effect the drive for any OTHER Truck rallies and fairs which seemed quite prevalent last year.

And yeah, that’s all I have to say on that, thought it was something interesting to bring up. All relevant details for those interested will be ever-changing (though each event is set to try and have 40 food trucks), and can be viewed on their site Here.

But on the topic, there are a couple more things coming up that I’m getting excited for. Firstly, the Midtown Farmers Market is kicking off their opening this Saturday with their own Food Truck Fest! From 8am-1pm the market and partnering trucks Kabomelette, Peep’s Hotbox, Moral Omnivore, and “Wild Earth Woodfired Pizza” (until I see them actually have a truck, they don’t count), and apparently some ‘secret’ food truck attendees. I can’t say if I’ll make it or not, but I’m really happy and excited for them doing something like this!

Oh, and on a final note, I got this in my email today:

FOR IMMEDIATE RELEASE

‘Lunch by the River’ food truck court starting its Fourth Season

St. Paul, MN:  Starting May 7, 2015 the ‘Lunch By The River’ food truck court will resume at Kellogg and Robert streets in Downtown St. Paul. The event will take place every Thursday from 11:00am-1:30pm through the end of September. Come sample tasty eats like Latin American from Café Racer, globally inspired, scratch made foods from Home Street Home, signature Duck Fat Fries from Neato’s Burgers and simple, tasty, tropically inspired plates from Tiki Tim’s.  As a special treat A Cupcake Social will be there with their gourmet cupcakes once a month.  Picnic blankets are provided for eating in the grass and live local music is usually on scene.

So yeah, that’s always awesome. Good Luck and Good Eating for all those adventuring out to some of these great events!

Hot Dish “100 Favorites” for 2014-15

It’s a little late in response (though aren’t most of my posts usually nowadays?), but I do always love featuring the Trucks that achieved the graces of making City Page’s “The Hot Dish blog’s top 100 Favorite Dishes for the year. I wanna make it a yearly thing! No promises of course… I am quite fickle… and forget things… SURE I’ll have another shot of Vodka.

What was I saying? Oh yeah, awesome food trucks. Though quite a few of the ones to make the list this year were purely resulting of the Restaurants they generated, but it deserves featuring (and I need SOME kind of material to flesh this post out some… don’t look at me like that! I’m needy…). So, let’s see who made the list this year…

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#77: Taco Cat with “The Larry”

They may not be an actual truck, but their street food soul shines bright, plus I recently did a quasi-review on them and feel they deserve continued honor in that respect. And their tacos are rather awesome, as is evidenced here through City Page’s feature of The Larry, a pile of Chicken, Chorizo, and Cheese stuffed inside three double-wrapped masa tortillas. Of course it’s the one that I didn’t get…

#62: The Curious Goat with Goat Cheese Curds

Their menu is quite frequently changing with whatever local ingredients they can get their hands on, but it’s not often one won’t find at least a few dishes with goat meat and/or cheese on the menu. And they take this latter up to an epitome of experience by lightly frying curds of it and serving with roasted butternut, some spring onions, and a drizzle of honey (my new favorite cheese curd companion forever). Again, something I dearly need to have at some point… here’s hoping for a rally.

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#55: Smack Shack’s Shrimp and Grits

I may still hold strong reservations and annoyances about this truck (don’t ask me why, I’ve probably lost proper reason for it long ago), but one can’t argue their food always gets results in those willing to spend the extra buck to attend their mobile or standing business. Usually getting renown for the lobster, this year highlighted one of the best southern combos to ever grace the table: Shrimp and Grits. I know, the last word strikes terror and disgust into many a heart, but done right than oh my god… I’m still vary happy to have gotten it at Surly myself.

#54: World Street Kitchen and The South Side

Not surprising to see them on this list again, this time for Brunch! The restaurant location serves out a dish composing of a bile of hashbrowns, ‘secret sauce,’ and some big chunks of lamb topped with basted eggs (which, if they’re PROPER basted eggs, are easily the most sinful and delicious way to eat them whole I swear).

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#39: Chef Shack Ranch with the Big Boy Ranch Plate        

I almost probably shouldn’t even be mentioning these gals on the post today, since the restaurant focus has almost NO connection to what the truck turns out, instead serving out bigass servings of classic BBQ. And it’s not a bbq joint without a giant parchment-paper-lined platter dolloped with practically one of everything, like grabbing a charcuterie board at the more hipster-ish locations but with hot, soul-fulfilling smoked meat… and more of it. As it’s apparently some of the best bbq in the Twin Cities, this little selection of pork and beef moved itself rather high up on the list.

#25: Hola Arepa’s Corn Cookie Ice Cream Sandwich

Of course the local famed belter of the stuffed corn-dough sandwich is now turning out a dessert version, stuffing sinfully smooth vanilla ice cream in a sweet cookie dough filled with butterscotch, fritos, and corn flakes. Why didn’t they have THIS at brunch!?

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#7: Hola Arepa and the Beef & Plantain Arepa

That’s right, they got on twice! (And they’re not the only ones, damn Spoon and Stable… making me want to go to you when I don’t have enough moneh) And fitting we end on something that actually could come out of the Truck itself, their classic masa ‘flatbread’ bun stuffed with sweet, soft plantain, rich beef, tasty pickled onions and of course some sauce. It then gets kicked up to 11 when eaten in restaurant and served with those amazingly thick, crunchy Yuca Fries that I just think are perfect. No wonder they’re at the top of the books.

Well, that’s the second year for me done and taken care of, we’ll have to see how the following 2015-16 season goes. Will more trucks move to restaurants and fill the brackets, or will a resurgence in interest for starting mobile operations take precedence? Find out next time (he says in announcers voice as if he was coming back to this in a week and not a whole year)!!

Sir Baldys

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http://www.baldysbbqmn.com/
https://twitter.com/dinkytownbaldys

Main Location: St Paul

Starting in Lakeville and then opening a Dinkytown location back in 2011, Baldys BBQ has expanded nicely as their business popularity grew. Obviously their quality of bbq has created a strong enough fan base to have developed a want and need to access it closer to the Twin Cities for ease of meat and sauce delivery. And now this need has vaulted them, four years later still, into the next phase of business life as they go Mobile.

Moving onto the Food Truck scene, the pink pig in the black shirt (that’s right, they got a mascot suit, all fear the piggy) premiered Sir Baldys earlier this year. Extending into the St Paul area (I got them on a visit to Regions Hospital, apparently one of the new ‘hot spots’ for trucks this year), it seems they’re looking to spread the word of their bbq even further into our state!

Which shouldn’t be so hard to do, considering how much this big Pink(ish? Very much in front at least) food box on wheels stands out. Though visual appeal comments notwithstanding, it’s the menu that will really spread their food to the customers. You won’t find any ribs, wings, chops, or piles of meat on a styrafoam container here. This BBQ Truck focuses purely on Sandwiches piled with their classic items. Pulled Pork, Chicken, and Brisket all come into play between two buns, one can also find their handmade Italian Sausage. Of course there are options for traditional sides via Baked Beans, Potato Salad, and Coleslaw.

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Of course sauces come in standard on a side table (set up on the other side of the sidewalk, I didn’t even notice immediately! I mean, saw the table and a box on it, of course my mind paid no attention… stupid mind…), with 4 of their home recipes available for topping your meat, if that is how you are so inclined. I tried a bit of each and enjoyed them all for various reasons.

Gotta love a warm, blue-skied sunny day for BBQ. Let’s get to it.

Food: 9

                As always, you can and should never try to get an idea of a BBQ joint with just one menu item, and luckily for me it was easy to grab two sandwiches in one go today. First up, the Italian Sausage, which I chose to top with the Pepper and Onions option (and totally forgot to take a picture of! Gahh, whyyyy!? So ashamed… please accept my apologies for this). What can I say about this besides… indeed, it’s a proper sausage. The flavor and spices were great, exactly what we should expect from an Italian weiner, the meat was moist, and oh yes it had that SNAP from the casing. Sliced in half, 3-4 (wasn’t paying attention, too into the food) of these long demi-links are piled haphazardly, in a fun way, on top of the soft white bun, creating a mass of something that makes you ache to just squeeze hard in your fingers and shove into the mouth. Pretty good. I did enjoy the addition of the veggies; though obviously cooked somewhat, they still provided that nice vegetal crunch and texture to add to the experience. Not much FLAVOR addition from them though, would be perfect if they were able to get a grilled char or something on them.

Moving onto the Brisket, also enclosed in that same bun; not toasted, instead capitalizing on those cravings for super soft white bread typically reserved for sloppy joes and, well, bbq. Now, having recently had ANOTHER Brisket Sandwich at a Previous Truck, this was quite interesting, providing a completely contrasted style to production. Sliced thin and mounded generously between the bread, let me just start off by saying that I LOVE the flavor. The beef, the smoke and those flavors of whatever cure they use can be tasted obviously, and is much superior to the ‘other’ brisket sandwich in that way. Properly toothsome, teeth cut through the flesh like it should with good bbq; it doesn’t, and shouldn’t, ‘fall apart’ in a super-moist bundle, keeping its form through biting, but it bites through easily without ruining the form. This is the standard for Ribs and other similar long-smoked items.

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That said, it’s not perfect in the slightest. One cannot ignore the thin hard edge of fat, or gristle, or whatever it was which hung on most of the meat. Tough, chewy, stubborn, this part would have us dragging in extra pieces of brisket with each tug of the choppers. It creates an annoying and unpleasant interruption from the amazing flavors and OTHER texture which I can tell is right, but can’t be fully experienced now.

It can be and is often said (in a way) that good BBQ should not NEED any sauce, like any meat, but only use it to make things even better and complete the taste balance of sweet-salty-bitter-sour (and sometimes umami… makes it feel like “y” for vowels). So far I feel that this is easily applied to the food today; I could have easily enjoyed the Brisket on its own with nothing else (sans the gristle of course).

Last note, the Beans, my Side of Choice. So far, probably one of my favorite baked beans that I’ve ever had, though I don’t have a lot. Beans were properly soft and tender, without turning to mush, and mixed with 2-3 pieces of bell pepper which brought a welcome extra flavor. I very much appreciated how it wasn’t just HEAVY sweet molasses/brown sugar, bbq-saucy stew. The sweetness here was more controlled and mellow, a bit of that noted spice flavor that still reminded you of the bbq sauce. I’m still… wishing and hoping for more depth, more complexity and exciting flavor, but not as much as other versions I’ve tried. So it may just be me.

Holdability: 7.5

                 Having every entrée automatically transformed into a sandwich immediately increases the street food value factor here, and though they are all served in a basket, and made with piles of multiple cuts which can fall out easily (especially with the already noted chew factor in the brisket option, not to mention the veggies in the sausage sandwich, though I expect the pulled pork is kept very tight), the two of these normally full-negative factors actually combine to assist in walkability. Just know that, of course, one will still need both hands and will likely be spending time picking off fallen things from the basket. And unless one REALLY slathers on their bbq sauce of choice, there’s little actual mess factor to attend with napkins. The main considerations come into play when one gets a side or combo along with the main protein, which I expect to be a regular action unless one has a goal for order minimization, which CAN still be walked without issue but really highlights best in a sitting down situation.
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Price: 8.5

                  Solo, the sandwiches come in at $6 or $8 (latter for the Brisket only), with a nice helping of Onions and Peppers to any of them for an extra $1 (which I am seriously only NOW realizing. Seriously, I did not notice this on my day there, and when he asked if I wanted them on my sausage I just thought it was a complimentary option, like slaw or no slaw… I’m a touch disappointed right now to be honest). For an extra $3 one can grab a combo of any drink, side, and drink (not sure if Lemonade-Iced Tea counts… I really should have picked that, damn last-minute rush choices…); basically, sammy+side with free drink. Overall really nice, relatively low price range, and I feel fully worth it, except for maybe the extra veggie cost… debating still.

Speed: 9.5

With everything kept in proper warming bins, the food offered picked to all work well with this storage style, all the wait one has is for the meat of choice to be scooped onto their buns and whatever side ladled into a cup. Absolutely awesome.

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The TOE: 9

                  A great culmination of different factors mentioned, smooth operation, a fun little personality and attractive wrap job; maybe a little more ‘pizzazz’ in menu display or something else would be nice (it does feel like there’s one small point missing), impression might not be TOO lasting, but to be fair I think that’s an issue that most BBQ Trucks should be likely to feature considering, well, they all focus on the same kinds of food. It’s difficult to get that true intrigued edge of “special/uniqueness” to them that other mobile styles are able to play around with, so I don’t hold it against them in the slightest. That said, this is easily my favorite BBQ Truck that I’ve encountered in Minnesota so far.

Tally: 43.5/50

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Final Thoughts

Of the few BBQ Trucks that I’ve paid visit to in the Twin Cities, Sir Baldys has easily proven to be the most successful within their transition towards the food truck business. I certainly suggest anyone craving a down-home, simple bbq/meat sandwich on a soft bun should definitely consider them as their option. Ideal for grabbing a quick, well-priced sandwich to just eat on the go, or spend a couple extra bucks for a sit down enjoyable bbq-style lunch.

Italian Sausage, with the Peppers+Onions, and the Pulled Pork are going to be the best way to go in my opinion (Brisket is totally pro+con action, you’ll have to decide on your own based off what you know about it now). I wish I could try EVERY side so I could get a full idea on them… what I can safely say now, I imagine all 3 (no I do not count the chips) are ideal versions of the sides, so whichever you usually like going for do it. For those absolutely unsure… Potato Salad is calling out to me. OR, to take things up a notch, grab the Coleslaw and pile it on top of that pork sammich. Make it a happy day.

Correction for Home Street Home and Lunch By The River

Good day peoples! Hope you’re all doing well. I received an interesting email today from my friends at Home Street Home, one of my absolute favorite trucks on our street. Apparently they had been reading through some of my posts recently and brought something important to my consideration.

To keep things simple, a couple years back I did a post on one of my visits to Lunch By The River, the little weekly St Paul gathering in downtown by a little coalition of our local, amazing trucks. At the time there had been some talks and rumors of extending the days to Tuesday and Wednesday as well. But the main thing to know, in terms of what I was made aware of, is that during the article I had made mention that the gathering was attributed to the MN Food Truck Association (or at least alluded to the possibility).

I was wrong. They have no involvement in it at all. A lot of work goes into LBTR, but every bit of it is done by Home Street Home. I could detail this myself, but I really think that they say it so much better themselves, so here’s part of the email I got.

“It’s silly but I wanted you to know that we are 100% responsible for every aspect of Thursdays LBTR and we are NOT a member of the Food Truck Association. Back in 2012 we spent almost two months petitioning the City of St. Paul to get the spot we did. Then we selected the trucks and got the parking permits.

Every year we organize what trucks will be there for the season, collect their certificates of insurance and furnish them to the city.
We then write and send out a press release of when it will start and who will be in attendance.
We find and schedule the music.
Every month we call in the permits and then call a different department to order the no parking signs.
We pick up the signs for the month.
Every week we have to post the signs by 9am on Wednesday and then call the city to let them know it has been done.
We bring the picnic blankets, set them out, collect them at the end and take down the signs.
We collect the money from the trucks and pay the parking bill every month.
We deal with any and all other issues that arise including parking issues and trying to find replacement trucks when one of the regular trucks can’t make it.

We do all of this at no extra charge to the other trucks besides the parking fee that we all pay. It is a lot of work especially when your already working 70-80 hours a week trying to keep your truck running well. We don’t need credit for it, we’ve never expected any. It just hurt to read that someone else got credit for something we have worked so hard at over the years.

I hope you don’t take offense to any of this. I love your website. I think your journalism is fair, accurate and entertaining. I have spent many hours over the years reading through and enjoying it. I just really wanted you to know that us alone are 100% responsible for Thursdays on Kellogg & Robert and always have been.”

My Intense and most Sincere apologies for this slip-up, I take full responsibility for making a false assumption that wasn’t actually researched. What HSH does is a really cool and amazing thing, and despite what they say I think they deserve all the attention, credit, and thanks in the world for setting LBTR up every week come summer. I hope they can forgive me in this, I wish them the best of luck in the coming year, and I will try from now on to keep my mistakes to a complete minimal. If there are any further, however, I please ask anyone reading to bring it to my attention.

Thank you all for your time, again my apologies in this.

PS Did I include the last little blurb from their email just to make myself feel and look good? Yes, yes I did. My ego demands it. Muahahahaha

Brunch at Hola Arepa

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Getting to Hola Arepa’s Restaurant in Uptown, across the street from the legendary Pat’s Tap, was a long road in coming… now granted, I never paid attention to when they opened, so I don’t know HOW long a road, but I can figure at least a notable few months right? Having only two days off a week doesn’t help either, especially figuring they aren’t open on one of them (who’d figure it was Monday and not Sunday? Good thing there’s Brunch). But I got out recently so yay.

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I’m going to start off by saying this, I mean I expected them to be good of course (there’s a reason the truck’s been so popular), figured a really sweet Mexican lunch ‘sandwich’ spot reminiscent to a truck experience, but I didn’t think they’d be THIS good. Hell this was a TRIP on level with a trip to Pizza Luce, and you know how good they are.

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Especially during Brunch, which happened to be the time me and my dear sister ended up making it there. It was here that I discovered, to my intense satisfaction, how popular the spot has become, garnering a half hour wait for a table for two (so one can safely say that, unlike the truck, not the best spot for those trying to get in and out fast, at least unless you get to brunch early). Not that we minded, it gave us the opportunity to grab some rather badass cocktails.

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Here comes my first happy surprise, seeing a menu full of fun, modern Craft Cocktails reminiscent to some of our favorite finds at local bars such as NE Social, Pat’s, and Marvel. For my sister, the Seasonal Horchata Cocktail, based off a house-made ‘spiced whey horchata’ with flana cor 4yr rum, bitters, and cinnamon. A fantastic, thought-provoking improvement on the classic spiced rice-milk drink in the form of a ‘milk punch’ (look it up, they’re delicious and I want to make one). For myself, because the sister already grabbed the cocktail I wanted, something with the name of Paradise (okay, I forgot to steal or take a picture of the menu, thought the website would have it okay!? I was wrong) filled with Tropical flavored Aged Rum, Bourbon, Vermouth, Bitters, Lillet (if I remember correctly), and other cocktail things.

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Smooth, delicious, refined, definitely a great thing to sip on the benches outside during a beautiful sunny day. I absolutely love the pineapple flavor it got; subtly present, not super bright or artificial, just that deep tropical undertone lifted up and fused with the aged rum and whiskey spirits, mixing with the botanical-infused spirit elements to bring body, sweet complexity, and that amazing mouthfeel.

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But it was gone, and we got a table, and another cocktail was deserved, thus I grabbed an “Hola Fashioned” based out of well-aged rum with a dash of smoky Lagavulin Scotch to subtly tie in to the original cocktail, giving it just a light, subtle bit of that whiskey barrel-aged whiskey essence in the back while the rest fills with that delicious mix of orange aroma and rich sugar spirit. The sister got a seasonal Sangria, Red, with blueberries and another fruit. Let me just say, sangria is almost never something I crave or ever really FEEL like drinking unless it’s just in a fridge at a party (or offered to me), but THIS is one I’d go back to.

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But that’s enough talking about booze, let’s get to the actual food. There’s been plenty of articles written about this already I’m well aware, in fact I do wish I could go back for the Chicharone and Arepitas dishes, but that doesn’t mean I can’t still enjoy my own experiences right?

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It’s not a trip without an Arepa, and I got to grab one I had yet to experience so far, of the ‘Breakfast’ Variety. Stuffed with a Fried Egg, Beans, the white cheese Cojita and some Tomatoes + Aioli, we decided to take the next step and also add in Pork. Which I’m glad we did, because without it I would imagine it’d be a very flat, not-so-full sandwich. Along with the meat, it certainly met the basic requirements, though I feel I’ve found more enjoyment with their other arepas (more of that rich, juicy experience, plus the dough today felt a little denser than usual). The real highlight of the order, though, was the Yuca Fries. God these fit literally every feature that I look for in PERFECT fries (at least of the thick-cut variety). Crunchy and crispy outer crust, soft pillows inside (maybe a bit more starchy than the really fluffy white potatoes), and big, these were a delight, especially with a side of aioli.

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Main Course happened to be Cachapas (yellow corn pancakes) and Fried Chicken; the latter a drier style with thick crust, truly ideal in those ‘chicken and waffle’ experiences when you just wanna cut it up and get a big piece of peppery fried batter in every bite of food. The pancakes came super soft, naturally savory-sweet highlighted from the corn sprinkled on top, and acting as an amazing base to carry the flavors of the accompanying egg, bacon, jalapeno… and of course that syrup. Easily the best part on that plate, for it truly completed that smorgasbord flavor of the ‘full pancake breakfast’ we expect, and without needing to cover the whole plate in calories. Just a few drops over my giant forkfuls of food, and that distinctly unique and deep chipotle-maple flavor could be picked up amongst everything else. It was classic, yet modern, yet traditional in a different way, and all executed well to convene in a mass that hit everything I wished for at Brunch (unless I’m craving hash brown skillet sorta thing, but that’s another day).

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Let’s move on, two more small items to get through (btw, yes there was leftovers… not much, but some nonetheless). Nowadays I love granola, yogurt, fruit and honey in the morning, and their version is easily now one of, if not MY, absolute favorites. A simple Yogurt Flan (baked custard, panna cotta, etc) with fresh Blackberries and a Cornflake-Pepita ‘Granola,’ which if anything was more of a candied mix of the two, with some sort of syrup on bottom (my money’s on a flavored Agave, but who knows? Maybe it was just honey based). Whatever the details were, it was good, and a perfect way to have a little dessert at breakfast time; I want more of the ‘granola,’ that was just sweet and crispy and addictive, they need to make an actual cereal out of it.

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Despite that, I had to try a certain actual dessert, the Mini “Churro.” Both I and they use the quotation marks for good reason, because I’m pretty sure they don’t use the same crème-puff-style dough which churros are usually made from. It came out more… actually, now that I think about it, it was basically like a coffee cake. A really good one, covered in a thick layer of cinnamon-sugar, and then served with a chocolate-coffee sauce on the side. Which, may I say, was DIVINE. Silky, smooth, with that teasingly bitter flavor that makes you think of classic Mexican Cacao, all to dip and pour over your little ‘churro,’ which ate nicely (if not messily, and yes you MUST use your hands for this or you aren’t a proper Hombre). It’s not a churro on any real fashion besides the fry job and cinnamon, but it is still good for what it is.

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And that thus concludes my little round-up of my first, and hopefully not last, visit towards Hola Arepa. I know I don’t have to wish them any luck, so instead I shall simply set my feet, look forward, and continue on towards the next meal, wherever it shall take me. Certainly I hope you can do the same. Good Luck and Good Eating.

The Sizzling Wagon

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https://www.facebook.com/sizzlingwagontr/info
https://twitter.com/sizzlingwagon
Main Location: St Paul, Etc

With a long winter come and gone, having issued itself as a large dry spot in my own personal culinary adventures, the transition into the 2015 truck season couldn’t have come sooner. Though my work schedule still keeps me from almost every good brewery night visit, the rare and good occurrence for a lunchtime adventure is still there when the weather is good and the recent newcomers are out.

And so it was a week ago, on a sunny day with plenty of time to kill, that I found myself driving down to Region’s Hospital (which, btw, so not parking friendly to outsiders trying to seek the truck out… mainly for those already in the area, but oh well that’s the truck business) to visit the Sizzling Wagon, thus well and truly kicking off my 2015 food truck year. I should technically feel guilty for not getting down to the truck last summer after they actually opened, but it seems I’ve lost that feeling of shame for my blog lateness a looonnggg time ago.

Besides, why feel shame when I can simply delve into the delicious pit that is a new food truck menu? And this one offered up quite an interest as I attempt to figure out the best description for its ‘theme.’ Serving up a small variety in different griddled and fried foods, each familiar in the street food and bar scene with certain kicks to bring it up a level, making my mind finally settle on a typical gastro pub feeling with some BBQ interest. To be more detailed, one could also claim they offer similar styled options as today’s Gastrotruck, but with a more deep-fried bar-ish feeling.

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This of course includes Onion Rings, a couple Burgers, a classic Cheese and the “Sizzling” (fried onions, jalapeno, sirachi bbq and coleslaw), and a Pulled Pork Sammy, but no doubt the most popular (and signature) items revolve around the Beef Brisket Sandwich and seasonal Shrimp Tacos. Sides, besides the onion rings, of course contain simple Fries and Pico de Gallo w/ Tortilla Chips. New and changing items are expected, all to be likely revolved around the similar requirements of being slow-cooked, griddled, and/or deep fried and served with their signature bbq and/or slaw.

Now, to make it short (because I’m probably getting rusty at this), let’s get into 2015’s first full review!

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Food: 8.5

                A Brisket, a Basket, a HOLY F@#%ING GOD LOOK AT THAT MONSTER!! That is a big, thick slice of braised beef! Now THAT is how you make a proper sandwich, and oh god was it good; rich, juicy, and covered in their special BBQ Sauce featuring Sirachi, the final result being something more bright and tangy with that unique, almost fruity (but not really) edge to it. With the Slaw on top (which is optional, but really why would you say no if it doesn’t cost more?) it creates an experience rivaling some of the best pork belly sandwiches that I’m hoping all those reading have had at least once. I WILL say, there is a very noticeable, thick layer of fat in here; which I myself have no problem with, I’ll delight in something bad for me, but even I admit that it might be on the ‘too much’ side, and can easily understand why it may turn some people off.

I didn’t get this alone, having ordered a side of Onions Rings because 1: I’ve become almost obsessed with them now when I go someplace new, and 2: in debating a second item, it was between this or a whole $10 for another entrée… what can I say, sometimes I’m cheap. And I’m glad I did, for I can’t help but love an absolutely perfect onion ring, and these are almost there! Good crispy batter, soft tender onion inside that doesn’t completely pull away with a bite (a couple sorta did, but not like those bad rings do), a clean cut through, and even a seasoned salt on the outside for extra flavor. Though, it did feel a BIT greasy, making it hard to eat the whole thing; definitely something that either needs a good beer next to it or a group of people to share.

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Speaking of fried things, the actual Fries coming with the Brisket… meh. Typical fried potato strips, similar to those found in an in-n-out but without the character, not bed but not exciting or exceptional, just something to have on the side.

Now, Let’s talk about what I DIDN’T have. I did get a chance to snap a pic of the Shrimp Taco, covered in fresh slaw and veggie goodness; it looks enjoyable, especially considering the shrimp, a-la Fish Tacos, come in as crispy deep-fried nuggets. I would imagine why this is popular, my only worry is whether or not it offers itself as more than just good fried shrimp and coleslaw in a flour tortilla (I’m sure it does, it looks good). The Chips and Pico on the side look on the same level as the fries, basic and tasty with everything done how it’s supposed to be but nothing exciting.

Oh, and considering how the brisket turned out, I would imagine the Burgers probably don’t suck, especially the one with the onion ring. At all. Gimme?

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Holdability: 6.5

                 Individually speaking, items like Onion Rings and Tacos seem to hold up tightly in their basket, with the Burger and BBQ Sandwich options offering up the typical extra delicious saucy drips along the fingers. And of course the automatic transition of these single items into combos with fries or chips-and-salsa create the extra bits of attention and effort in the matter (besides the tacos and, perhaps, pulled pork and simple cheeseburger, a few of these eat best when seated).

Price: 6

                  All main items come in at $9 or $10 (for both Shrimp, which I understand the added cost of seafood, but I really wonder if this fried shrimp REALLY comes in at the noted high cost), the main exception being the Cheeseburger which offers itself up at $8, and though it’s obvious this noted extra step up in cost (compared to other trucks) is due to the automatic add-on of certain sides per item, the lack of interest I myself found in these makes me sorely wish for the option for grabbing the single main sandwich/taco for less (why can’t we just keep the combo option separate with most of these trucks?). Currently I also wonder if I could have switched out the fries for onion rings for only $1-2 additional instead of having to pay a whole $5 for the basket… something that I should have asked (darn me), but I did need to see the quality of their fries anyways I guess. Getting a basket solely of Fries or Chips+Pico comes in at $4 and $3 respectively.
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Speed: 7.5

Average expected wait for the items served, seemed to have been handled quite smoothly, though with little to no line at the time for proper reference when busy.

The TOE: 6.5

                  The street-ish faire food, sirachi bbq sauce, and almost exceptional onion rings and brisket sandwich offer noted points of intrigue amongst the foundation built from the personality of the worker’s and business (name, design, etc), but so far as I’ve experienced nothing else sticks out after that. I am so far quite happy at the quality of the food, but my drive to visit it as a truck has yet to rage bright and hot, even with my curiosity for their other items. Maybe it’s the similarity in style with today’s bar food, maybe it’s nothing, or maybe the salt containers aren’t lined up (old college reference, best to just pretend I’m speaking gibberish), but either way it’s only gotten this far for me.
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Tally: 35/50

Final Thoughts

A striking red truck serving idealistic Gastropub BBQ faire, Sizzling Wagon ironically sees itself rarely close to a local beer source. But if you ever spot it outside a taproom, that’s the time to head on over with friends to share some grub, alcohol, and good times. This is the kind of truck ideally visited when really making a day/night out of it.

For the best experience, get the Brisket Sandwich or Sizzling Burger, and see if you can answer the question on swapping out for those Onion Rings (if you can’t, get a basket for a few people to share… heck, maybe you can even ask to NOT have fries for $1-2 less, who knows?). Of course other options are surely not to disappoint, the Shrimp Tacos offering a much better pursuit while trolling the streets.

A Foxy Afternoon

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Getting back into the food-adventure swing of things, I’m really hoping to be able to check off some of the close-by Truck-staurants off my list. And lucky me just the other day I finally got to head down to Foxy Falafel’s little café for lunch!

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I imagined it’d be bigger, but I don’t mind, love that small little café atmosphere; these sorts of deals really do fit the food truck persona the best, plus they’re probably a bit easier to afford than the bigger stuff! And Foxy’s is situated in a little brick shop just up from University and Raymond, in a setup that almost looks like it used to hold antiques or a yarn-spinner’s directory. Hooray for setting up a place with some personality!

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20150330_145425Now, for those reading who still haven’t been there yet (I’m sure I’m the last one, but just in case), the menu is set up in an interesting, fun way. Main entrees are chosen a-la Chipotle, where you pick the ideal protein of choice (3 different falafel flavors, a mix of each, and some actual meat options in style of chicken shwarma, gyro, and lamb), figure out if you want it stuffed in a pita, salad, or ‘platter,’ and which of three delicious sauces you want to top it with. One can then choose to accompany this with one or more of various sides (hummus, beet slaw, baba ganoush, etc), cookies and other dessert.

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These can of course be accompanied with some awesome local draft beer, wine, or other drinks. All of which has been drawing up on two very attractive chalk boards! Sadly I wasn’t in the mood for grabbing a refreshment, though I wish I was; they seem to have a very interesting looking Root Beer in their fridge, that always peaks my tastebud curiosity.

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20150330_144347What I DID start off with was a bowl of cheese curds; not what I planned, but seeing them on the menu intrigued me, and I haven’t had any sense the State Fair as it was. And I’m glad, for one thing cuz they’re my favorite style; lightly battered, still warm and gooey with a BIT of grease (but not overly); of course they used amazing local organic curds for it too. They were tossed in Dill before frying, but truth be told I could barely taste that even when looking; I wish they got some fresh dill on it after frying, really bring that fresh flavor in. But oh god, I’m now indebted to the place, because I’ve discovered the wonder that is fresh cheese curds dipped in honey. I’m gonna have to eat them with that every time now.

 

As for the main, I still gotta order the classic street-foodie pita option (hey, it came with fries); Beet Falafel which I’ve been very much wanting to try since I found out about them a few years back; and the Green Tahini sauce (tahini w/ lemon and herbage). Of course the falafels were good; crunchy outside, VERY tender and soft inside, nice little different flavor with the beets (I’m surprised with how ‘fresh’ it felt, vs the deep earthy flavors I normally attribute), and with the other filling ingredients and sauce it made a nice mouthful.

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That said, I’m very glad I was eating this in the café, because that pita did NOT want to stay together! It ripped and tore, fell apart once, and was a bit of a mess even when trying to keep that paper around it. Though, in this setting, I don’t care about that so much, just thought it should be made of note. The tahini was nice, not as vibrant in flavor as I was hoping, but a pleasantly smooth, lightly lemony-herby paste to moisten things up with. It was great with the fries (which were good for soft-style fries, a shame they don’t go for crispy texture on it though). Overall it was a tasty little sandwich lunch, eaten at a time and place that was great for enjoying the good weather day in, and I’m glad I got to go at it again after so long.