New Bohemia Truck

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https://www.facebook.com/newbohemiafoodtruck/
https://twitter.com/newbohemiamn
Main Location: Minneapolis, Etc

With what’s likely my last solid truck review of the year (unless for some reason I’m actually able to find another yet-to-hit food truck in the upcoming insanely busy, hectic, and cold holiday season), I take on the result of one of the Midwest’s own growing bar concepts. Taking the heart of casual soul food that is German and Eastern-European faire, my favorite kind by the way, New Bohemia has opened at least 6 different locations based mainly around a wide selection of Beers and amazing sausages.

I’ve dined there myself a year or so ago, so I’ve seen the results of their work and atmosphere. Thus it was no surprise to chain adding a food truck to their lineup; there’s clearly both the ability and success for them to do so.

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Obviously their truck can’t shell out ice cold pints of frothy goodness, but they do have Draft Rootbeer and basically everything else! 10 different options for Bratwurst from basic Beer to unique/interesting Teriyaki Chicken to practically-insane Rattlesnake-Rabbit. These are split, grilled, and piled in a bun with the two toppings of one’s choice (Bacon Sauerkraut, Spicy Kraut, Sweet-Hot Peppers, Beer Cheese, Cole Slaw, or Beer Butter-cooked Onions); along with a veritable smorgasbord of different housemade Beer Mustards to squirt on at your leisure. Of course this also includes some Beer Cheese Curds, and… a ‘Giant Pretzel the Size of a Pizza’!? For $14, that thing better be huge!

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… yep, that’s a big pretzel. Could have eaten my food off of it… as much as I don’t care about pretzels for lunch even I’m highly curious about  what it tastes like. Moving on, then there’s the apparent chance for Fries, which similarly to the sausages gets the chance for 2 free sauces from its own group. Oh, and for whatever reason… two Salads (Strawberry Spinach and Apple Jicama).

As much as I’d like to try and think of a cutesy or informative paragraph to briefly entertain your reading, this article has been long enough coming and I need to get it out. With luck, in perfect time for the Turkey Day Season! So enjoy the last review for a while, cheers (toasts with a pretend beer since they wouldn’t give him a real one)!!

Food: 9

                Duck and Cilantro was my option of choice… because I’m too cheap to even go a dollar over for one of the ‘adventurous’ meats I love so much. Though to be fair, I DID try one of them a couple years back in the bar itself and loved it… just can’t remember which one. With a solid little snap, the skin is joined with extra flavor and texture from the ‘split-grilling’ method, whereas a link is sliced almost fully in half, spread like a butterfly, and griddled inside-down to cook for service. Always a delicious way to enjoy. Especially when the base sausage itself is just darn good, and if one can say anything about Bohemia, much like any decades-old family-run butcher/charcuterie, they’ve got their sausage recipes DOWN. Flavorful, balanced, peppery and/or herby and/or spicy and fatty where it needs to be. Num. If I remember correctly, the bun holder did not get any, or much, actual toasting, which would have helped to elevate the enjoyment even further.
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As for the toppings, of course I went for the Kraut, no complaints there! And the Beer Butter Onions seem to be quite a signature: they tasted good, but I was hoping for more cooking/grilled-caramelization, more beer flavor, and more BUTTER, I mean please it’s in the name. The sauces I tried for the fries, wasabi-ginger AIOLI and stout bbq, were both similarly well made as expected. And yes I got some fries to go with it; it’s classic, and much cheaper than getting a secondary sausage. Good texture on the outside, soft on the inside, addicting simple seasoning work, if one WANTS fries with their dog for lunch it’s definitely not an option you’ll regret.

Holdability: 7

                 For a sausage, the end-of-the-day verdict isn’t quite as ideal for holding as one would expect. Piled with that kraut and onions, or whatever toppings you choose, in a large soft bun, picking this up isn’t quite as clean and easy, so it’s good that it comes in a basket. Though of course the Curds, Pretzels, and Fries eat clean with fingers, but are again basket foods (okay maybe not the pretzel, but how often are you likely to buy that?). Part of me feels so ridiculous still talking about this… but the other part of me loves stubborn, weird consistency!!

Price: 8.5

                  A range of $6.50-$8 depending on your selected ‘level’ of sausage, which comes at a decent size so can be a nice stand-alone lunch. That said, if you want fries will have to fork over $3-4, so might as well get the larger option, making a complete meal not so bad considering (especially since they ARE good fries). We’ve already mentioned the $14 Pretzel (oh look there it is again), then there’s $8 for the Beer Curds (there better be a lot), and finally $5-8 for the Salads… which shouldn’t even be worth mentioning, guh.
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Speed: 6.5

It’s been a while since the visit, but I remember wondering why it took more than five minutes to grill a sausage, which should have been pre-cooked already and simply needing the searing. I know the fries weren’t an issue, I saw that they do batch-frying so that it was ready to just scoop into baskets as needed. Sides and sauces should similarly be heated and needing scoopage. That said it wasn’t truly a ‘long’ wait, just a bit more than I expected considering.

The TOE: 9

                  Though it’s from a pre-existing chain, the business itself has developed enough identity, feel, and uniqueness that it easily transfers onto the food truck to separate its own ‘air’ distinctly from others; if anything, it’s ideally suited for a mobile business.
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Tally: 40/50

Final Thoughts

Despite not having it myself, one should keep Bohemia in mind for one of the strong possibilities in acquiring quality drink consumption for your street-based lunch with their Local Draft Root Beer. I forget where it was from, but it wasn’t something I was immediately familiar with and sounded damn good. Speaking of unique things to them, though I find great curiosity and excitement in the idea, at the end of the day the ‘Giant Pretzel’ is just something kitschy, and likely not really worth it, especially for fourteen dollars. If they offered it for less, maybe at ten, then certainly consider it; but I know how much it costs to make, just ignore for now unless REALLY wanting some fun group snack to slather in mustard and various side sauces.

Truly, I cannot pick your guides in the world of all things linked, especially with all the little ‘categories,’ but a suggestion from each sounds fun right? Definitely do a Macaroni and Cheese-stuffed for the heavily affordable Classics, the Duck w/ Cilantro in Premiums (just solid goodness), and for those feeling experimental (which you really SHOULD be) the Rattlesnake-Rabbit is a rare white-meat treat. The Fries are NOT a bad decision, especially alongside Jalapeno Beer Cheese, Wasabi-Ginger Aioli, or Stout BBQ.

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Very much would I like to go back and ask what beer is in the Curds batter for yet another potential truck to get a good version from.

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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.

BF Sausage Cart

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https://twitter.com/BachelorFarmer

http://blogs.citypages.com/food/2014/08/the_bachelor_farmer_opens_sausage_cart_a_house-made_twist_on_the_hot_dog_stand.php

Main Location: 200 N First St, outside of Bachelor Farmer

Despite the fact that Marvel Bar is indeed my absolute favorite place to grab a cocktail in the cities, I have in fact been there on multiple occasions (which I can rarely say for other alcohol establishments besides a bare few), my visits to their restaurant connection and origin Bachelor Farmer has been an absolute zero. Which is a shame, considering their dedication to organic, local produce turned into fully hand-made items, not to mention their very Germanic/Austrian inspirations (which I always love).

Well, now we can all enjoy a taste of BF’s handiwork, since they announced the early August opening of their new Sausage Cart. Parked right around the corner from their main restaurant is the traditional style hot-dog cart, shelling out a very non-traditional encased meat product.

Sausage, and I do mean that in a very singular sense; there’s only one thing you get when you go, and that’s their hand ground, spiced from scratch pork link stuffed in a Wullot Bakery Bun (the only thing they don’t make themselves; I think it’s Hawaiian style). From what I’ve seen, though, it seems that the specific sausage style doesn’t remain the same day-to-day; the meat source and maybe the spices do, but I’ve seen pictures of a typical weiner-shaped dog, longer and skinny footlongs, and thicker wurst styles.

You can top whichever meat tube of the day you get with a bevy of purely scratch made toppings: Mustard, Ketchup, Sauerkraut mix, or Spiced Peppers (and I’m sure they’ll have other things in the future). This automatically comes with a bag of their own slice-and-fried Potato Chips, with the option for a giant Dill Pickle. All of which can be washed down, if desired, with some Virgil’s Rootbeer. That’s basically it, but who cares about a lack of menu options when one has a single idea done right?

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So far they plan to remain quite stationary with this little side vendor, participating only in events that happen right outside or with the restaurant itself. Whether or not far future tendencies may have them becoming more mobile in location is still up in the air (as of the time I am writing this).

Food: 9.5

No reason to say what I did or didn’t get, considering the singular option.

That said, everything was pretty darn good. Potato Chips were deliciously crispy with those addictive potato flavors and textures, as a good fried item should have. The Pickle’s flavor was still kept in the same style as the typical large, kosher pickle one usually gets on their stereotypical sandwich plate, but kept refined, fresh and tasty, with a little hint of another flavor that I can’t quite name. Great for the traditional pickle lovers out there.

Sausage is… well, it’s what a sausage should be; the one I had today ended up as a thicker wurst shape as opposed to the classic dog. Juicy, meaty, nicely spicy and complexly flavored (for a sausage), and with that great snapping texture that all dog-lusters crave. As for the garnishes, both sauces are sweet and spicy, crunchy vegetables, a great fermented kraut and pickled peppers, getting any or all together coming to a favorable flavor addition that stands out but no way impedes the flavor of the sausage. They both stand strong and taste good together. Oh, and the bun is super soft (but keeps its structure), with a tasty little sweet and egginess, one of the few non-toasted buns I find perfect in its application.

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Holdability: 8.5

An order automatically comes in a basket with a side of fries, automatically making it two-handed, but still easy to consume while walking. I love that they serve the potato chips in their own cute, dinky little bag, brings an old fun to it plus it allows for its own separate stow-away carrying if needed. Getting a pickle increases the basket’s size and can create for more handling considerations, especially considering how much pickle juice leaks out while eating. That’s not even considering whether or not one chooses to get a root beer.

Price: 8

As-is, $6 gets you a good-sized sausage (loaded if desired) and a handful of delicious hand-made potato chips, with an extra $2 each for a pickle or soda, which can result in a decent combo meal.

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Speed: 9.5

As fast as putting a hot dog in a bun and loading with toppings… oh wait…

The TOE: 10

There’s something about getting a high quality, completely hand-made version of a simple nostalgic food item, like hot dogs, let alone apply that to all the fixings. It’s one of the reasons Natedogs is so successful and loved, and basing it out of one of Minneapolis’ new cornerstone restaurant movers of recent years brings another aspect of ‘connection’ to the experience. Knowing one is able to grab an affordable option made with the same love and attention is a great way to get the community off. Plus, I must say that being the first Minneapolis street vendor that’s located exclusively in a location that’s NOT on Marquette/Nicolette or the adjoining streets is pretty neat, and hopefully a start for our Trucks to begin spreading their area of influence out like they so sorely need again.

Oh, and dedicating your menu to only one real option, when doing it WELL; bonus points galore (it can be a curse otherwise).

Tally: 45.5/50

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Final Thoughts

Ummmm, get it? It’s a great lunch stop if one finds yourself close enough to walk to the North Loop area of downtown (or, you know, drive down from another city just to eat and do a blog post on it) for a stand that’ll always be in the same spot. Obviously this is a place that will not qualify as a small stop on food truck event days.

As for suggestions on order, I would probably say just skip the Pickle, unless you REALLY want a pickle (it’s a good one), and leave your focus purely on the Sausage and Chips. If thirsty, it sounds as if the Root Beer is of a unique and tasty enough selection to warrant an order.

SFC: Hot Dog Homage

If you’re like me, you LOVE Sun-dried Tomatoes; not the regular mass-produced ones in a plastic bag, though, those are pieces of crap. We’re talking about the Oil-Cured Tomatoes, the ones floating in a small glass jar with pieces of dried rosemary and other herbs. Ohhh god, they’re just so rich and concentrated, like the best tomato sauce ever; I swear it’s the closest I’ve gone to orgasmic outside of Foi Gras. Not to mention after eating you still have that super-tomatoey oil left over to use… or just drink as-is… don’t look at me like that.

Working with my dehydrator a couple days ago, I figured I’d halve some of the leftover cherry tomatoes that are starting to get wrinkly. Dried them up, popped into a Tupperware with olive oil and dried herbs, and now they sit in my fridge for use. Certainly something I suggest people try if they have the ability; if you have an oven that goes down to 135-150, you should be able to dry them out nicely, just go as low as it can go and wait 6+ hours.

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Besides munching on them alone, I love using these for garnishes to things (they are perfect in the morning with cottage cheese, a bit of pepper, and some of that oil drizzled on top). Just so happened I had a leftover grilled sausage in the fridge (it was like a chicken-andouille thing…), great for lunch.

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Lucky for me, there’s still some of that special Scottish Whole-Grain Mustard, cooked and preserved with Whiskey of course, in the pantry. A little line of dried cherry toms, big glob of that Mustard (surprisingly delicate in flavor, but that’s what happens when you don’t grind them), and I got myself a nice little Hot Dog Snack.

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And yes, that is a slice of bread… we used all the buns, and I find it an easy way to eat hot dogs.

If I was really trying to make my perfect homage to the Hot Dog, think I would just HAVE to make a tarragon aioli to sprinkle on top. Maybe take some spicy pickle slices and deep-fry them for a crispy component on the Dog.

 

              What special ingredients and things do you like putting on your Hot Dogs/Sandwiches?