Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels
by Heather Shouse
photos by Leo Gong and Heather Shouse
Facts: Ten Speed Press, 208 pages, $20.00 (or Amazon at $11.65)
Photos: Of cooks and trucks, patrons and food: too many to count
Recipes: About 50
Give to: Road Warriors
I feel like a food truck info magnet. Days after I received Food Trucks by Heather Shouse, I received notice of a free street food app: Roaming Hunger iPhone. (You can check out the app at Roaming Hunger).
Of course I’m on high alert and this all drives me crazy because my hometown, Chicago, is so far behind the ball in this arena. A city, which holds food in such esteem that there is a Director of Culinary Affairs position in its city government, has thrown stones in the path of this culinary cavalcade.
I say “hey, it’s Chicago” (thinking that sometimes it takes a while for the grease to hit the skids – if you know what I mean) but Tom Acox is more eloquent in expressing the situation in Sanitation and Regulation: The Case for Food Trucks.
Heather Shouse (a senior food and drink correspondent for Time Out Chicago as well as Chicago reporter for Food and Wine magazine) may have roved the country in search of food trucks having been spurred by the frustration she experienced in Chicago. I envision friends commiserating with her over a few cocktails, and in a moment of inspiration Heather holds up her glass and yells “ROAD TRIP!!!” And what a road trip it was.
Shouse features 19 major metropolitan areas with over 60 food trucks, and throws in a few maps and websites “to keep up with” these mobile muncheries.
The photos of the trucks and food are indicative of the creativity that abounds in this arena. Here is just one I fell for. How cute is this???
Maximus/Minimus is at 2nd Ave. and Pike St., Seattle, Washington.
Note: Coincidental with the release of this book, Chicago’s first ever Food Truck Summit will convene on April 19th
Maximus/Minimus Pulled Pork
3 1/2 pounds pork shoulder
1 cup firmly packed brown sugar
1/4 cup dried oregano
1/2 cup chili powder
2 tablespoons garlic powder
1 tablespoon cayenne pepper
4 1/2 tablespoons kosher salt
Prepared barbecue sauce, for serving
6 to 8 sandwich buns, toasted
1. Trim the fat from the pork, leaving 1/2-inch fat cap.
2. In a small bowl, combine the brown sugar, oregano, chili powder, garlic powder, cayenne pepper and salt. Rub the entire roast with the mixture, massaging it into the meat. Cover and refrigerate overnight.
3. Prepare a charcoal or gas grill for direct cooking over high heat. Preheat the oven to 325°F.
4. When the grill is as hot as possible, place the roast in the center. If you are using a charcoal grill, place the roast on the grill directly over the white-hot coals. Cook each side of the roast just until it is well browned but not burned, moving the meat to a new spot on the grill each time you turn it, 10 to 15 minutes total.
5. Remove the roast from the grill and place in a large Dutch oven or heavy pot. Cover and place it in the oven. Cook until the pork pulls apart easily with a fork, about 3 hours.
6. Break the meat into small chunks using two forks. Mix with your favorite barbecue sauce and divide the pork among the sandwich buns.