Smoking food is a good approach to deliver singular flavors into your food truck’s menu, and picking out a right kind of timber for any plate is important. Whether you’re cooking on your truck, regulating a glow pit, grill, or smoker, there’s zero improved to season your food than formulating feverishness from 100 percent healthy hardwood. Each form of timber has a graphic flavor; in this beam we will demeanour during a best woods for each kind of food, and a best forms of timber to use.
image from seriouseats.com
Most food lorry owners that aren’t used to smoking can brand a form of timber used to fume their food, though a choice does impact a flavor. Smoking is an art, not a science, so select whatever timber speaks to you.
Alder: Fragrant and ethereal with a honeyed nonetheless musky fume that is a ideal element for fish, generally salmon.
Almond: Imparts a nutty, honeyed season that is good for beef, pig (ribs or ham), poultry, and game.
Apple: The many sharp and perfumed of all fruitwoods and an glorious choice for poultry, ribs, pork, sausage, and ham.
Apricot: A amiable and honeyed fruitwood; good with seafood, pork, and poultry.
Ash: Fast blazing with a light fume season that’s good for beef, pork, and poultry.
Beech: Mild timber with a ethereal fume season that is good for beef, pork, ribs, ham, seafood, and poultry.
Birch: Similar in season to maple though a small softer and browns many faster. Good for pork, poultry, seafood, and cheese.
Black walnut: An heated fume that has a somewhat sour flavor; span it with stronger flavored meats such as beef, ham, lamb, game, and turkey.
Cedar: Great for lumber smoking though not for low-and-slow smoking; best with salmon and other seafood, though also works good with cheese and vegetables.
Cherry: Distinctive and dainty with a honeyed fume that’s good with beef, lamb, game, poultry, and hams.
Chestnut: Slightly sweet, eccentric fume season that compliments beef, pork, and game.
Citrus (orange, lemon, lime, grapefruit): These fruitwoods have a honeyed and fruity fume that isn’t powerful and works good with some-more ethereal foods, such as seafood and poultry.
Grapevine: An savoury and sharp fruitwood that browns fast and is smashing with chicken, turkey, seafood, and pork.
Hickory: Hickory is a many renouned hardwood. It has a abounding and full-bodied, honeyed flavor, generally when used for smoking bacon—my favorite. It’s also good with beef, ribs, pork, ham, sausage, game, poultry, seafood, and cheese.
Maple: A timber that browns hot, with a sharp and worldly smoke; good with poultry, pork, ham, bacon, and cheese.
Mesquite: An intensely tough timber that’s milder and sweeter than hickory and is best used with beef, ribs, pork, lamb, poultry, and game. Mesquite is a southwest smoker’s delight.
Oak: A good timber for all forms of beef and for smoking incomparable cuts for longer durations of time. It imparts a medium-to-heavy flavor, that is because it’s a brisket smoker’s timber of choice.
Olive: Smoky season identical to mesquite though many lighter and best used in Mediterranean-flavored dishes with lamb, poultry, and seafood.
Peach: Slightly honeyed fruitwood; ethereal in season and complements seafood and poultry.
Pear: Sweet and woodsy season that is identical to apple and good with poultry, diversion birds, and pork.
Pecan: Similar to hickory with a sweet, buttery season and good with brisket as good as other cuts of beef, pig ribs, ham, bacon, and poultry; works beautifully with cheese, too.
Now that we know a best kinds of timber to use for a food we smoke, it’s time to get out a smoker and start cooking.
East Coast Joe’s is on a roll in Denver. After owning two restaurants and a nightclub in the U.S. Virgin Islands, Joseph Gerace was burned out and ready to take his cooking in a new direction. So he packed his bags and moved to Denver, where he and Alli Evans bought a 1961 Ford Grumman that they turned into East Coast Joe‘s, their own restaurant on wheels.
The truck got rolling earlier this month, after passing inspection in both Jefferson and Denver counties. Gerace hopes that before long, the truck will be 100 percent solar-powered.
East Coast Joe’s serves traditional Maine lobster rolls and crab rolls. “We fly in seafood from a mom-and-pop fishery in Maine almost every day, so you can expect that our food is always fresh,” Gerace promises. “We wanted to support a small, family-owned fishery versus a giant corporation.” And seafood isn’t the only taste of the East Coast you’ll find at Joe’s: Gerace will occasionally serve hot dogs and cured meats and cheeses from New York.
Follow East Coast Joe’s on Twitter and Facebook, where Evans will keep you updated on the food truck’s whereabouts. On Thursday, East Coast Joe’s will be at the Federal Center Farmers’ Market and later at the Tasting Room at Lone Tree Brewing Company. On Friday, it will park by Odyssey Beerwerks in Arvada.
A fresh Maine lobster roll with a cold beer? Yes, please!
Social media is used by food trucks to widespread a word about their subsequent location, boost code loyalty, share new menu items, and even benefit new customers. It seems as yet any one of these mobile food business owners uses amicable media differently, some some-more successfully than others.
18 ways to tell if your food lorry is a amicable media success:
Customers Seek You Out
In a early days of formulating a amicable media account, we expected had to try really tough to find new connectors and remonstrate them that your food lorry code was value following. If business start anticipating we though we wanting to go by all this additional work, you’re good on your approach to amicable media success.
Your Message Gets Across
Even if we have a large network, your amicable media campaigns are value zero if your business don’t hear what we have to say. If business acknowledge your message, or if we use collection like Facebook analytics to see that many of your connectors indeed noticed your posts, you’re on a right lane towards amicable media success.
Followers Interact With You
A high supporter count alone doesn’t indispensably make your food lorry a success if nothing of your supporters respond to your posts. A some-more accurate pointer of success is either we benefit responses, likes, retweets and enchanting interactions from your followers.
People Talk About You
This is associated to a indicate above. But instead of supporters articulate directly to you, they are articulate to their other connectors about you. This could meant they’re recommending that others follow we or try one of your menu equipment that they recently purchased.
You’ve Found a Good Balance
There are so many amicable networks and forms of posts. You should be means to figure out that networks and that forms of posts work best for we and your aim audience.
Your Content Has a Clear Focus
You should be means to corkscrew by your timeline or your chatter feed and see how any post fits together and works towards accomplishing your company’s altogether amicable media goals.
People Ask You Questions
Along those same lines, if your supporters come to we with their questions, either it’s usually a ubiquitous doubt about a food lorry attention or some-more specific doubt about your report or food products, you’re headed towards amicable media success.
Customers Appreciate You
Not usually should business correlate with you, though we should also be means to tell that they are happy with what we have to say. If they conclude we for responses or suggest we to their possess networks, we know they conclude we and you’re streamer towards amicable media success.
You’ve Tested Different Strategies
You can’t know if what you’re doing is right for we unless you’ve attempted other things. You should have tested out opposite strategies during some indicate and know that your stream one gets a best results.
You’ve Found a Way to Measure Impact
Whether it’s by services like Google Analytics or a built-in collection on many amicable media sites, we should have a approach to quantify formula so that we know you’re on a right lane towards amicable media success.
You Don’t Spend All Day on Social Media
It competence be tantalizing to use amicable media non-stop, generally if you’re constantly articulate to customers. But we should be means to accomplish your goals though spending all day monitoring tweets or Facebook mentions.
You Maintain Relationships
More than usually responding to particular messages, we should be regulating amicable media to indeed keep in consistent hit with your connections. And they should do a same with you.
You Create Brand Advocates
If we do successfully say relations on amicable media, we have substantially combined some code advocates for your food lorry business – those who ceaselessly share your links and suggest your lorry to friends. If this is a case, you’re inching closer towards amicable media success.
You Accomplish Your Goals
Once we have a plan, we should see that you’re accomplishing what we set out to do, either that’s augmenting your food truck’s code awareness, gaining website trade or gaining profitable insights.
You Receive Suggestions
If your business or others in your network come to we with ideas for new menu equipment or website features, it means they wish to see we attain and they consider of we privately when they have ideas associated to your industry.
Your Network is Constantly Growing
Social media can spin into a numbers diversion for some food lorry owners. But there is no sorcery series of supporters or interactions that means your food code has turn a amicable media success. A improved sign is either your network, both in terms of supporters and interactions, grows steadily.
Customers Treat You Like a Real Person
Social media users don’t wish to follow companies. They wish to follow people. If your supporters provide your association like a friend, you’re expected using your comment like that of a person, rather than a brand.
You Gain Customers
Even if gaining new business isn’t one of your categorical amicable media goals, during some indicate new people will come opposite your profiles and, hopefully, support your mobile food business.
Of course, there are opposite levels of amicable media success, though if we and your food lorry have achieved during slightest some of a equipment mentioned above, you’re good on your way.
Jacksonville food truck On the Fly Sandwiches Stuff rolled away with top honors at the Second Annual Jax Truckies Food Truck Championship, held Saturday, June 15.
The truck, launched in March 2011 by chef Andrew Ferenc, won Best Overall and People’s Choice awards for the second consecutive year.
The event, held outside Burrito Gallery in the heart of downtown, drew thousands – so many, in fact, that long lines sent scores to nearby restaurants, according to organizer Mike Field and postings on social media during and after the event.
At the end of the evening, the following awards – as determined by a panel of judges – were handed out:
Best Taco: Spicy pulled pork with creamy slaw and Siracha taco from Monroe’s On The Go
Best BBQ: Brisket stack (brisket atop blue cheese mashed potatoes) from Driftwood BBQ
Best Sandwich: chicken shwarma flautas from Taste Buds Express
Most Innovative: Crunch Melt (grilled cheese sandwich with homemade chips, mac ‘n cheese and tomato soup – on the sandwich) from The Happy Grilled Cheese
Sweet Tooth: Chocolate peanut butter pretzel bar from On the Fly Sandwiches Stuff
Best Overall: On the Fly Sandwiches Stuff
And based on the votes cast by attendees, On the Fly took home the People’s Choice award.
MINNEAPOLIS (WCCO) — Food trucks have a lot to offer: Everything from street food to comfort food.
“We do slow cooked roast beef we marinate and roast our beef overnight,” said Peter Sebastian with Bloomy’s Road Beef.
Bloomy’s Roast Beef offers up blue plate specials with names like the “Jessica” or a “George Michael.” They’re just one of 29 food trucks at this year’s second annual food truck fair in Uptown. While you might expect the trucks to compete for strong sales, Bloomy’s said they understand the struggles of running a mobile business.
“We’re all pretty communal, we try to help each other out for the most part. I was helping someone look at their engine today because it was blowing up, weird stuff like that we try to help each other. Obviously there’s a little competition,” said Sebastian.
You can find the trucks parked south of Lake Street on Hennepin Avenue to 31st Street and East to Holmes Avenue. There will not be an entry fee to get in. The fair will be held from 3 p.m. to 8 p.m. this Sunday.
On top of the 29 food trucks, there will be local craft beers and live Minnesota bands.
Pancake-and-bacon cupcakes and blue-crab burritos are one step closer to
Riverside County’s street corners.
County supervisors took a step toward easing restrictions on where food
trucks can operate. By a 5-0 vote Tuesday, June 25, the Board of Supervisors
asked county staff to come back with an ordinance that would allow mobile food
vendors to operate more freely.
To showcase modern-day food trucks, Supervisor Kevin Jeffries organized a
special one-day festival Tuesday in the parking lot of the County Administrative
Center in downtown Riverside. Hundreds of people waited in winding lines to buy
gourmet grilled cheese, lobster rolls, crepes, cheeseburgers and other food from
trucks with names such as “Me So Hungry” and “Bacon Mania.”
Right now, food trucks can sell their products only at special events, where
inspectors can check them all at once. There are exceptions for vendors selling
pre-packaged goods or items such as hot dogs from carts.
The restrictions date back to the 1980s, when county officials heard
complaints about “roach coaches” that led to food poisoning, injuries while
trying to cook on moving trucks and the dumping of wastewater in storm
San Bernardino County allows trucks to sell food in certain locations for
extended periods. One festival is scheduled to take place between 11 a.m. and 5
p.m. Saturday on Redlands Boulevard between Orange and Eureka streets in
Other Southern California counties give food trucks greater leeway, and many
broadcast their daily locations and scheduled appearances through social media
to loyal followers.
Los Angeles County subjects food trucks to unannounced health inspections and
limits where they can go. Trucks also must be inspected every year at commissary
kitchens where they are parked overnight.
Jeffries, who campaigned on a promise to “free the food trucks,” is the
board’s strongest advocate for easing the county’s restrictions. By doing so, he
said the county will give a boost to small businesses and provide residents with
a greater range of food options.
The ordinance being crafted by county officials will provide a framework for
health and safety rules, Jeffries said, adding that individual cities will be
able to set rules within their jurisdictions on where food trucks can go.
Keith Kahn, president of Inland Empire Gourmet Food Trucks, supported the
rules change. Giving food trucks room to roam will create local jobs, he said,
since the trucks will hire and buy supplies locally.
Supervisor Jeff Stone was more skeptical about Jeffries’ idea. He said he was
concerned the trucks would compete unfairly with more traditional restaurants
and wineries in Temecula Valley Wine Country.
Stone said he could support Jeffries’ concept, provided food trucks are
limited to industrial areas or construction sites and kept out of Wine
Supervisor John Benoit also had concerns. He noted his district hosts annual
food truck festivals and said he didn’t want to see other food trucks parking
near these events and drawing away business.
Jeffries replied that an upcoming Wine Country master plan could include
language excluding food trucks.
However, he said there’s room for “reasonable competition” between fixed and
mobile food vendors. “I don’t support crony capitalism where only our friends
get protected,” Jeffries said.
New food truck rules could come back before the end of the year. Jeffries
said cities would get time to implement their own food truck rules before the
new county rules go into effect.
Doggie daycares are so yesterday. REAL hipsters go to doggie food trucks, where pups can lick a meat-flavored frozen treat:
There’s the Sit ‘N Stay Pet Cafe in Orlando, Florida … which serves “truly healthy gourmet treats” using “human-grade, locally sourced, organic, natural and humanely raised/harvested ingredients.” … In Elizabeth, New Jersey, there’s the Frosty Pooch, an ice cream truck which also offers other treats like bones and cookies. And in Austin, Texas, there’s Bow-Wow Chow, which sells a “variety of all natural, preservative free, locally baked, fresh pet treats as well as specialty treats, such as Doggie Ice Cream.”
And in Chicago, Fido To Go Gourmutt Food Truck has been serving gluten-free, sugar-free doggie frozen yogurt, cookies, and birthday cakes since May 2011. (Don’t worry; dried beef tracheas are also available.) The frozen yogurt comes in mouthwatering flavors like venison or duck and sweet potato. There’s even cheeseburger frozen yogurt, because burgers shouldn’t only be enjoyed when snatched off your owner’s unattended dinner plate. They’re not the only doggie ice cream truck, either:
Rachael Ray even launched her own doggie food truck to promote her eye-rollingly named Nutrish dog food — we had our pup correspondent comment last fall. I’m telling you, doggie carts are the hot shit! Or at least surrounded by hot shit, which is almost as good.
Just days after she returned from a whirlwind taping of “Chef Wanted” hosted by Anne Burrell (scheduled to air on the Food Network in July), Good You’s Kelli Daniels landed a brand-new gig as the executive chef/food and beverage director at the historic Elms Hotel Spa in Excelsior Springs.
If you haven’t followed the street beat, Good You was one of the first of a new breed of gourmet food trucks to hit the streets three years ago. Mindful of the need to expand her brand, Daniels deftly made the transition from street vending to event catering to food and menu consulting for local bars.
Aside from 90-hour weeks, life was rolling along. But Daniels, 33, jumped at the opportunity to refocus the culinary aspirations of the 125-year-old historic resort, which has seen high chef turnover in recent years. She was offered the job on a Thursday and started the next Monday.
In her new post, Daniels oversees the Tavern, 88 at the Elms and the hotel’s cafe, as well as room service and a spa menu. She’s eager to put her stamp on the food and she has set her sights on a AAA Four Diamond Award.
“From the scones to the scallops, we’re going to deliver excellence across the board,” she says.
Less than a week into her new job, Daniels is interviewing for her new sous chef and reworking the menu to incorporate more local and seasonal ingredients.
She has access to an on-site garden for mache, Swiss chard and a variety of herbs and plans to buy local meats whenever possible. She inherits a well-stocked wine cellar. She has signed on Farm to Market breads, allowing the resort’s two pastry chefs to refocus their efforts on specialty items for the cafe.
She will also move away from room service as a delivery system and institute a more luxurious and pampering in-room dining program.
“It’s a playground,” she says of the resort, which just underwent a 17-month, $20 million renovation.
After embracing the limits of a food truck and refusing her customers’ special requests, Daniels is ready to draw on her previous Hyatt training and get back to providing have-it-your-way service.
For instance, when guests from Scotland asked if she could prepare pancakes at 9 p.m., she decided their wish was her command.
“It’s different from the bravado that was a food truck,” she says. “When you’re in the hospitality business, the answer is always yes.”
Daniels insists that’s the kind of gold-star service necessary to establish yourself as a destination dining spot. She admits her food truck fans might find her career shift abrupt but says moving up was just part of her business plan.
“I always thought the food truck would be a stepping-stone for me,” she says, “but it will be bittersweet to let Good You go.”
Daniels plans to honor her private catering commitments booked through September then put her food truck business up for sale (send inquiries to firstname.lastname@example.org). She is selling the Good You brand, along with her signature burgers, which were widely considered among the best in the city. She will, however, take her grandma’s deviled eggs (most recently served at the Point) with her.
“They go to every venue,” she says.
Flora Daniels’ Original Deviled Eggs
Makes 1 dozen eggs
1 dozen large eggs
3 tablespoons Dijon mustard
1/4 cup mayonnaise (preferrably Hellman’s)
2 tablespoons chopped capers
2 tablespoons pickled okra
2 tablespoons chopped red onion
2 tablespoons chopped banana peppers
Toppings: smoked salmon, bacon fat, hot sauce and chives
Place eggs in a saucepan and fill with enough water to cover the eggs with an inch of liquid. Cook eggs gently (do not boil) on medium-low heat for 20 to 25 minutes. Remove eggs from the burner and place in bowl with plenty of ice. Wait until ice melts completely, then peel eggs with care. Set whites on a paper towel.
Place yolks, mustard and mayonnaise in a food processor. Add capers, okra, red onion, banana peppers and pulse to combine. Add a few tablespoons of water to the mixture and puree until smooth.
Place yolk mixture in a piping bag or plastic baggie with the tip snipped off, and pipe into hollowed whites.
Top with a fleck of smoked salmon and a drizzle of bacon fat, if desired, and a dot of hot sauce.
Per egg: 112 calories (73 percent from fat), 9 grams total fat (2 grams saturated), 214 milligrams cholesterol, 1 gram carbohydrates, 7 grams protein, 161 milligrams sodium, trace dietary fiber.
Jill Wendholt Silva is The Star’s James Beard Award-winning food editor and restaurant critic. She has won more than 25 national writing awards and been included in the “Best Food Writing” anthologies of 2008 and 2011. She is the author of The Star’s “Eating for Life” cookbook and a past president of the Association of Food Journalists. She also makes a mean flan.
Forget slurping on the deadly tentacles of a Sannakji octopus or munching a fried scorpion: the deadliest morsel that’s ever passed between my lips was an innocuous steamed dumpling coated in powdered peanut.
As a travel writer who suffers from a severe peanut and tree nut allergy, my urge for cultural immersion often pushes the boundaries of my comfort zone.
Experience has taught me how to minimize the risks, but I find traveling in some countries easier than others.
Japan, where nuts are rarely used, is a safe haven where I can be let loose on the sushi bar with abandon.
Meals in Thailand, where crushed peanuts sneak their way into everything from pad Thai to soup garnish, are like a nerve-racking game of edible Russian roulette.
Ordering an otherwise safe pasta dish in Turkey and having it served with an inexplicable topping of ground pistachio is just plain annoying.
For many travelers who suffer allergic reactions, the best travel destination is simply the safest destination — a country where allergens are sparse, food hygiene is excellent, public allergy awareness is high and restaurant staff are happy to cater to special needs.
Of course, nowhere is risk-free but, like myself, many allergic travelers find certain destinations easier to manage than others.
Thailand’s spicy prawn soup, tom yam kung — delicious, and for allergy sufferers, dangerous. The biggest challenge for allergy sufferers heading overseas is communication, so it’s no surprise that English-speaking countries top the list of safe destinations.
Food allergy blogger Jenny Kales of Nut-FreeMom.com singles out Canada as a preferred destination for her multiple-allergic family, remarking that “their laws and practices with regard to awareness, food allergy labeling and restaurant preparedness are better than in the U.S.”
The Canadian government’s recent decision to order nut-free buffer zones on Air Canada flights (the first government in the world to make such a stand) is another plus for allergy sufferers.
Sarah Beresford, communications manager for The Anaphylaxis Campaign, also considers Canada (along with the United States, Australia and Europe) the lowest risk destination for allergy sufferers, thanks to strict food preparation and labeling regulations, as well as a high level of allergy awareness.
She advises caution when traveling to “places like Thailand, China and Vietnam, where nuts and fish are frequently used in recipes and street food is more prevalent, so you are less likely to know what it contains.”
Traveling in developing countries can pose more risks due to the lack of labeling and the difficulty of tracing food ingredients, although the limited food products available might make it easier to avoid a single allergen.
While carrying translation cards — available from Allergy UK – can help bridge the language barrier, explaining your needs in the local language sometimes isn’t enough.
In countries where it’s culturally unacceptable to refuse a guest’s requests or where severe allergies are rare, requests can be misunderstood.
“When I’m in Peru, Jordan or even in Spain, I’ll explain that I cannot eat peanuts and [locals] think it’s by choice,” says travel blogger and peanut allergy sufferer Elizabeth Carlson. “Often they don’t understand the difference between peanuts and other nuts, or that I can’t even eat something that has been cooked in the same pan as a peanut dish. Or they think if they pick the peanuts out, then I can still eat the dish.
“It’s hard for some to comprehend the severity of my illness simply because they have either never heard of it or it’s very uncommon for people [in their country] to have food allergies, let alone allergies that could kill you.”
If in doubt, it’s probably best to skip the street food. Selecting safe foods in your home country is easy, but navigating a foreign menu can be a minefield of unexpected ingredients.
“Some cheeses in France have pistachio nuts in them and Lupin flour is more commonly used in bakery items in European countries like France and The Netherlands,” Beresford warns.
That doesn’t mean you have to write off any destination.
Despite fretting about the pasta-heavy cuisine, allergy blogger and Coeliac Disease sufferer Sian Drew found Italy a paradise for those avoiding gluten.
“There are whole shops dedicated to gluten-free products and many restaurants offer gluten-free classics such as gluten-free pizza, tiramisu and even a gluten- and nut-free ice cream cone to have my gelato in!” she reports.
Even countries where street food is abundant aren’t necessarily verboten. Carlson notes the advantages of more casual eating.
“I eat a lot of street food when I travel, which is great because you get to see the food being cooked right in front of you, and it’s easier to talk one on one with the cook,” she says.
A worthwhile risk
Some even find their allergy inspires them to explore, such as Drew, who finds the time spent researching restaurants and local cuisine adds a unique element to her trips.
“We often visit specific gluten-free restaurants and shops that are usually not located in the center of town, making our city tours slightly more local than the usual tourist trail,” she says.
Ultimately, most sufferers agree that traveling with food allergies is a worthwhile risk and that even higher risk destinations can be managed as long as they plan ahead and prepare for all eventualities.
“Allergies should not hold anyone back, because you can make a destination work for you,” says Kale.