The menu
Real food, cooked on the truck, served hot. This is what we run day to day. Availability shifts with the season and what our suppliers send us.
From the smoker
Served as a plate with two sides, or on a bun.
Pulled pork
Twelve hours over oak, pulled by hand, sauce on the side.
Beef brisket
Salt, pepper, smoke, patience. Sliced to order while it lasts.
Smoked chicken
Half or quarter bird, dry rubbed, finished on the griddle.
Smoked sausage
Snappy, coarse ground, griddled with peppers and onions.
Off the griddle
Fast, hot, and out the window in minutes.
Frontline burger
Smashed patty, American cheese, pickle, house sauce.
All beef hot dog
Split and griddled, mustard, onions, relish if you want it.
Grilled cheese
Thick cut bread, butter, three cheeses. The kids' pick.
Breakfast biscuit
Egg, cheese, sausage or bacon. Morning service only.
Sides
Made in house, every service.
Sweet and cold
We can build a menu around your event
Nothing on this page is fixed. Tell us the crowd, the hour, and the budget, and we will put together a menu that fits it, whether that is a plated dinner or breakfast for a crew coming off shift. We serve groups up to 50.
Feeding a crowd
Buffet or window service for groups up to 50 people.
Dietary needs
Vegetarian, gluten free, and allergy safe options built in from the start, not bolted on.
Your own recipe
A family dish, a department tradition, a regional favorite. Send it over and we will cook it.