Discussion Thread -> "Food Truck Cookin'!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Halibut Fish Tacos

This is my entry into the “Food Truck Cooking” throwdown.

I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut.

Now add cheese and slaw.

Add some Tapatio hot sauce,

Now crack a cerveza and we’re ready for the Money shot.

Oh Yeah! :becky:

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=207343

Wonderful execution!!!!

Great Start This should be interesting There are a lot of food trucks that have some excellent selections

Great looking tacos DH!

Great looking tacos . :clap2: Glad to see someone in Caif. is still drinking a good beer that you don't have to put a lime in it to get it down. :thumb:

buzz53 said:

Great looking tacos . :clap2: Glad to see someone in Caif. is still drinking a good beer that you don't have to put a lime in it to get it down. :thumb:

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Yes I still drink this stuff and I enjoyed it. Having said that, if I'd had a Corona, Tecate, Modelo or Dos Equis that is what would've been in the picture along with a lime.

I'm an equal opportunity beer drinker and I like everything from Corona, Tecate, Modelo, Dos Equis or Coors Light down to a Porter, Imperial Russian Stout or Guinness and most everything in between.

Now it does depend on what I'm eating along with it as to what I choose to drink. For Fish Tacos and most Mexican food a good ceveza and lime goes great.

Perfectly executed, looks like authentic street food!

Looks great

I love me some tacos. Tortillas might be my favorite vessel for stuffing my face! Fajitas are a food truck staple down here! This is my official entry to the Food Truck Cookin' Throwdown!

Tasha picked up some choice skirt steak at the store and I marinated it overnight in some Goya Mojo Criolla.

Got the OTG fired up with some lump and grilled the veggies sprinkled with T&B and beef sprinkled with Cattleman's Carne Asada rub. Served it on fine china with grated cheese and avocado slices with a Shiner Bock in a Solo cup...





















Polling pic above!

Looks great

Wow, two great variations on tacos. I'm thinkin I need one of each.

I just saw this in the other TD Have no problems of looking at it twice except it makes me hungry

Official Entry

One thing you gotta love from a food truck is a well made Brat!

This truck drove right up to my house this weekend and we enjoyed what he was puttin out!

This is our entry in the "Food Truck Cookin" TD

View attachment 109227

The entire cook is here:
http://www.bbq-brethren.com/forum/showthread.php?p=3201503#post3201503

I hope he brings that Truck Back!

Thanks for Lookin
SD

Trucking good Brat! :dancer:

Please accept this as my official entry in to the "Food Truck Cookin" TD

Behold the new "Buffalo Style Pulled Chickenwich" from "Cluckin Good Chicken"®
Slow smoked, all whitemeat, free range chicken, mopped with Uncle Jed's Original BBQ Sauce and topped with housemade bleu cheese dressing and Franks Redhot Sauce, we put that $*@T on everything. Free fries included if you mention the secret words, " Give me the Floppy Meal"

Official polling pic.



The complete cook thread can be found here. http://www.bbq-brethren.com/forum/showpost.php?p=3202262&postcount=1

Thnks for putting up with me!

Jed

food truck td entry

It is a secret dream of mine to open an illegal ribs stand. Until that day comes I'll have to settle for slinging tacos out of the trunk of a beat up Oldsmobile delta 88.

$5 gets you 2 steak tacos and a solo cup full of faygo rock & rye.

Official food truck entry.

A grilled piri piri chicken sandwich on sweet bread with paprika garlic aioli and piri piri sauce served with brava fries is pure food truck heaven to me.

First for the brava sauce I diced about 1-1/2 cups yellow onion cooked until just tender.



Then I added about 5 garlic cloves, 1/2 tsp red pepper flakes and 1 TBS of hot paprika.



Once they were fragrent I added about 20oz whole tomatoes, water, S&P 4 bay leaves simmered until reduced by about 1/2.



Once reduced I blended everything nice and smooth.



Once blended I added 2 TBS vinegar, piri piri sauce for heat and S&P as needed.



The piri piri marinade consisted of 14 cloves of garlic, zest and juice of 1 lemon, 1-1/2 cups crushed pepper, 2 cups parsley, 3 TBS paprika, 1/2 cup red wine vinegar, 1 cup EVOO and S&P. I let the chicken marinade over nite.



Grilled H&F.





These were the buns I used.



Getting toasty.



For the spread I made an aioli seasoned with sweet Hungarian paprika, I wanted a second spread of piri piri sauce but all I had was Nando's which was too thin so I just added some to the aioli and it worked out great, topped with onions and mesclun greens. Plated on my finest paper plate with a side of Brava fries and an ice cold Sumol. Like I said food truck heaven. :thumb:

Vote Pic.


Thanks for lookin'.

Great entries guys. I'm almost embarrassed of my offering. It has no color and you can't see the meat. I'll take my zero up front.

smoke ninja said:

Great entries guys. I'm almost embarrassed of my offering. It has no color and you can't see the meat. I'll take my zero up front.

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Absolutely not! You gotta earn it from the voters :wink: