Most are going into the food vending/service industry for the first time with their trucks, while others use it as an extension of their restaurant, and still others are based off some working Chefs who want to move onto their own business. The combination of factors and ways in which people get into the kitchen, stationary or mobile, has always made for interesting stories and comparisons. As I’ve found in my recent visit, hitting a truck with a little more interesting start-up conversation than usual.
Having spent 4 years working in their ‘little yellow trailer,’ the guys at Outlaw Grill spent most of their career frequenting not Minnesota but the Midway/State Fairs in a concession stand. As regulars at these events, they decided to take one of the more unique and creatively challenging strategies; instead of, like so many other established booths, focusing on a set food style wherever they went, they instead changed the food they served at every single location. From fried-bacon-wrapped hot dogs to lobster rolls to gyros (not to mention a deep fried ‘caramel apple ring’ that one Best Dessert at one fair in particular), their food ended up a success wherever they went, and proving they certainly could know a thing or two about slinging street food for the masses.
After heading to our own home state, the boys (and girls) set about building their truck… by themselves. Yeah, apparently they basically built it from scratch, or at least team member Darren did with ‘Lots of Coors Light, some cuss words, a 100lb LP tank with a sunflower heater, a million hours on eBay&Amazon, and a shot of ingenuity.’ God I need to get more long ass twitter conversations going with truck owners before doing these article out, amazing what you learn!
Like the fact that, much like their dear friends Motley Crews, they went to Creative Color to get their amazingly colorful, detailed and vibrant wrap job done. Considering the two guys I know for sure have received their work, and a good idea on what other trucks have likely received their service, I can say they crank out some fantastic and amazing designs for those able to hire them out. Speaking of the paint job, and Motleys, if one looks closely and carefully they’ll even see a little tribute plastered on one of the doors in honor of our deceased brethren.
Now, onto the truck itself! A hootin’ tootin’ attitude with a motto of ‘Eat it Like you Stole it!’ These down home country boys serve up a heaping pile of… Pita Wraps. That’s right you heard me, every item is served in a pita wrap, congealing into a distinctive menu theme notably different than what one imagines beforehand. But considering their past work with gyros and such, perhaps not so surprising. They then stuff these with grilled chicken and beef fillings, topped with hearty piles of cheese, sauce, veggies and other things. The main contender to face is the Outlaw, beef topped with bacon, grilled onions, cheese sauce and their ‘outlaw sauce.’ This is accompanied by a ‘Chicken/Pepperoni Parm’ with classic fixings, their version of a Philly called ‘Doc’s Holiday,’ and two other Chicken offerings in the Buffalo and Ceasar(served warm with melted cheese, not a cold salad), both topped with romaine, their classic cheeses, and a sauce. Of course they bring in some specialty and seasonal wraps every now and then, such as an Asian Glazed Shrimp with broccoli slaw that premiered a couple weeks before I released this article.
They don’t offer anything special in sides besides a nice brand of potato chips, not that I even feel the need for anything other than one of these puppies! Now we’ll see if I want to stop back after my first visit.
It’s certainly not fair to get a sense of these guys without getting the Outlaw, and it was certainly worth a visit. Simple soft pita bread enfolding a tasty, flavorful mass of shredded grilled beef reminiscent of that classic philly and Italian style we see used so often off the grill. The highlight definitely comes in the lightly caramelized, flavorful chunks of grilled onion, distinctive piece of bacon (nowadays one really has to love bacon that actually holds its place in a dish, rounding out those meaty, grilled umami-like flavors), that creamy cheese sauce to meld into the realm of craving delights, and finally cut through with their ‘outlaw sauce.’ Different in itself, that flavor comes along the line of many ‘house sauces’ in its use of Thousand-Island-Dressing like base flavors/style, a bit of that BBQ twang along with the ketchup/tomato component, but most importantly… that horseradish undertone, OH I love a good horseradish undertone, not overpowering at all, just perfect to go with some beef and cream. A practical and basic combination of flavors, done well, and in a pita of all things.
Moving on, my second item focused on the Chicken and Pepperoni Parm which, I should say, going in was a bit disappointed that the protein wasn’t breaded and fried like a classic ‘Parm’ style, as expected… but after dismissing the language, I didn’t care too much. Good chunks of moist, chickeny chicken, paired with that garlicky-spicy pepperoni, all moistened by a big glob of definitely robust tomato sauce, one reminiscent of those thicker pastes on certain delivered pizzas. My eyes were saddened that the mozzarella was not fully melted, adding to an overall flavor combination that seemed rather pedestrian, in fact reminding me of so many toasted meatball sandwiches I’d gotten at Subway… but a couple bites in and, again, I didn’t care. A certain craving runs through, that mingling of flavors that blatantly aren’t ‘high class’ but celebrate in a guilty late night mess of Italian ingredients that you eat straight from the fridge in shame yet can’t stop until they’re all gone, or if you have any sense reheat in the microwave for something better. Maybe the pita provides enough of a difference, and that fully soft texture that pushes you past caring for looking at contrasting aspects, to make one revel in the satisfactory experience. Would still like it if more of that cheese got melted and gooey though.
They may come in a basket, but ditch that and these guys are almost perfect for walking around. Like any good gyro, folded tight and wrapped with that foil, one could potentially walk and eat with one hand, though needing a bit of extra coordination with the second hand to peel back the wrapping every now and then. Some bulging stuffing and leaking sauce out the back does affect this final action though, so fully one-handed isn’t truly possible, but it’s easily one of the most portable truck items I’ve had in a while (so many new ones either adding in sides or having something that needs two hands or a basket). Good show.
$8 or $9 for the wraps, the lower prices doled out to the really simple Chicken Caesar and Buffalo, which mainly just consist of the meat, cheese, lettuce, and dressing/sauce. More unique and signatory options, with that added oomph, go for the latter price.
With a menu and kitchen built for speed, they’re able to crank out your wrap in only a couple minutes, mainly requiring the time to heat the chicken and sear that beef or other meats on the griddle. Though, as I mentioned, I wouldn’t mind a little EXTRA time to get that cheese fully melted and gooey (or broiler-ized for bubbly golden goodness if possible), but extra points here go for getting things out smoothly.
The TOE: 10
A vibrant and kickass truck wrap, wild attitude, menu focused on a singular and unique item (and a pleasantly surprising one at that), all overall converged to create a sum lifted higher than the individual parts. I really can’t think of anything to knock them for here, they’ve really hit the nail to make an exciting and strong thrum of air about them, all that’s missing is an amazing Toe Ring. And I’ll admit, I really didn’t expect to find an outcome like this when I first heard about them; pretty sure it’s been all those BBQ trucks I’ve been hitting, made me expect some general, boring grilled-meat-in-a-bun place with a ‘oooooh look we have personality’ attempt around them. Thankfully I was wrong, and instead found a truck highly reminiscent of that Kingpin of the Twin Cities streets, Motley Crews. Hopefully we can see their truck restored to its rightful state of affairs soon after the restaurant opens and see these two businesses riding together in a blaze of grilled meat sandwich glory.
When you’re definitely looking for some hot food on the go, and without the normal wait, Outlaw will fit the bill. They even offer some of those saucy, savory diner-mess satisfactions that should fit into a brewery if they ever park outside one. Sad to say they don’t offer any of those cheap, fun grab-and-go snacks that have made friend Motley’s so perfect for that scene, but they’re certainly in the same lane for the rest (and help to fit the empty hole that needs filling while the truck is gone).
Ultimately, despite my enjoyment of the chicken, I’d say the beef-based options of the Outlaw and Doc’s Holiday make the best experience; either that or one of the fun Specials they have going on during the day. One should also be warned not to look at their Chicken Ceasar like a ‘mobile healthy salad;’ I mean it sorta is, but overall it’s offered hot, melted parmesan on top, and big chunks of romaine, it really reads more like a hot sandwich with a lot more lettuce (I almost got a picture of one, but as usual the orderee just beelined straight down the street after getting the thing, no luck…). Still good, just be aware of what you’re getting into. Overall I’m quite eager to see what they do from here.