BBQ Joints 2015

3 BBQ Trucks We Love

Looking for good grillin’ on the go? Try these barbecue trucks and other movable feasts


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’Cue Truck

’Cue Truck

Where to find it: Everywhere (seriously)
Details: 845-246-4283; www.cuetruck.com

The movable version of the Saugerties restaurant features the same great smokin’ dishes and appears faithfully at the Hudson Valley Food Truck Festival the third Thursday of every month in town at Cantine Field. Their frozen lemonade made with a slushy machine really hits the spot on a steamy August afternoon.

big kev bbq big kev food truck beef brisket sandwich

At left, KB and DJ of Big Kev’s BBQ food truck. At right, their brisket sandwich

Big Kev’s BBQ

Where to find it: Intersection of 17B & Royce Rd., White Lake
Details: 845-798-7395; www.bigkevsbbq.com

You’ll do a double take when you see this red-roofed log cabin and smoker on wheels. Streamlined menu features pulled pork and BBQ chicken burritos are a special on Wednesdays. Pre-order to be sure you get your grub before they sell out.

brotherly grub bbq
Brotherly Grub BBQ

Brotherly Grub BBQ

Where to find it: Accord/Rosendale
Details: 518-429-3984; www.brotherlygrubbbq.com

Ryan Schoonmaker and his brother Darryl, co-owners of Brotherly Grub, are serious about barbecue.

“While we were in Austin, I ate as much barbecue as humanly possible,’” says Ryan, who is also an editor for the Food Network and has worked as a sous chef. “I learned quite a bit, mainly about brisket, but what I really found to be true was that our barbecue holds up against even the biggest names.”

Darryl, a public school music teacher, is the pitmaster of the operation. When he acquired his own smoker a few years back, he set to work developing a signature rub. The result is a bold rub with plenty of black pepper, paprika, spicy chipotle, and cayenne pepper balanced out by turbinado sugar, garlic and onion, and a secret ingredient that really brings it all together (he’s not telling!). When they took their mobile tent operation on the road to the Field + Supply Craft Fair in High Falls last fall, they sold out of what they thought would be two days’ worth of food in two hours.

They’ve got all the classics: ribs, chicken, and sausage, so satisfying with bourbon baked beans. But they also love to innovate: Pulled pork with a Sriracha aioli is familiar and exotic at once. Where will they pop up next? Check out the busy brothers’ Facebook page for updates. And look for a truck in the near future!

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