Categories
Hit-Or-Miss

Pissed Off Chef Has Proof Burger King Stole His Mac N’ Cheetos Idea

We admit, we rode the Mac N’ Cheetos bandwagon — hard. As we broke the news, we were completely oblivious to the glaring act of culinary piracy taking place. All you need to know is that Burger King stole the entire Mac N’ Cheetos concept from our friend and Internet chef personality, The Vulgar Chef.

Per usual, The Vulgar Chef is pissed off, but how would you feel? His ideas are being ripped off left and right by publications, like BuzzFeed and Thrillist, and now went fully mainstream with Burger King’s version of Mac N’ Cheetos.

“At first I was like what the fuck? Like…you’re fucking Burger King,” he explained to FOODBEAST. It actually is a little flattering that a company as large as BK would take an idea from a fat, drunk, illiterate food blogger who is basically an Internet food troll. Kind of sad if you ask me.”

In September 2015, the Vulgar Chef created “Cheetos Crusted Mac N Cheese Fries,” and showed the world via YouTube. Nearly a year later, BK dropped the exact same recipe and it was gross.

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Look familiar? Those aren’t from Burger King.

Now Burger King has been added to the same list of abhorrent degenerate corporate leeches that we placed Giordono’s Pizza and the Chicago Cubs on, after they were caught pawning off Vulgar Chef recipes as their own.

It’s happened so much that he keeps a running tally on EVERYONE that he catches stealing his recipes without credit.

“There was actually some cunt working for Buzzfeed that was ripping myself and Nick from DudeFoods off almost every fucking week,” he said. “I was able to email the dude making the rip-off recipes on behalf of myself and other food bloggers and let him know how much of a fucking hack and pile of shit he was. Vulgar Chef – 1, Buzzfeed – 0.”

In fact, he believes he’s the reason BuzzFeed actually credits people now.

“After that, any Buzzfeed recipes videos posted would tag appropriate food bloggers who inspired their shitty videos,” The Vulgar Chef told FOODBEAST.

Kyle Marcoux, also known as, The Vulgar Chef, is a creative foodie who deserves full-credit for everything he brings to the table. He’s proud of what he’s built on the Internet, but it’s not without hard work and sacrifice.

“I’ve submerged myself entirely in the brand, creating something entertaining for the food world that lets me be myself, and allows me to tell those who aren’t onboard to fuck off,” he said.

Marcoux is a family man, and blue collar to the bone. He works at a factory and plays guitar in a metal band, but that’s why he’s important. Being the Vulgar Chef is a full-time commitment, but it’s not a full-time job.

The Vulgar Chef shift starts after working a double-shift as a factory worker. Creative cooking is his outlet and passion; which makes the corporations stealing from him that much more cheap and despicable.

His persona as The Vulgar Chef is unhinged — but it’s real. It may seem like he takes this personal, because to him it is, and he’s standing up for food bloggers everywhere.

We are witnessing a depressing trend, corporate fast-food analytic teams continue to purge the Internet for new ideas and end up profiting off the ideas of the little guy, in this case — specifically the Vulgar Chef.

It’s a brutal reality, but in the Internet age, piracy runs rampant and those without a legal support system are helpless to the plans of sleazy corporations hungry for ideas. Without copyrights to his recipes, The Vulgar Chef knows there’s only one way his ideas will survive — even then, there will always be a limited shelf life.

“I would literally have to copyright every single recipe I put out. At the end of the day someone is going to rip you off,” he said. “So, I just keep plugging along and try to be ahead of the curve with my recipes.”

If he could personally address the stealing fast-food thieves, he would. From this perspective, it’s not fame or fortune — but giving credit where credit is due. Although, he wouldn’t mind, “a bag full of money,” or, “a large pot of fucking gold,” he admits seeing, “The Vulgar Chef’s Mac & Cheetos” on the BK drive-thru menu as the biggest reward.

“If I could write an open letter to the fast food bitches I would tell them I love them and their artery clogging food, and if they want any help creating new exotic menu items to drop me a fucking email,” he said. “Don’t just skim through my blog and try to sneak one over on me. All of us food bloggers want at the end of the day is credit.

It’s interesting to note that someone on the corporate end of this knows exactly where Mac N’ Cheetos came from — and it wasn’t the product of analytics or surveys — it was taken, without permission. If Burger King was in the Vulgar Chef’s shoes and found out that Jack-In-The-Box started selling grilled hot dogs, a copyright lawsuit would already be filed, probably followed by a plethora of lame corporate subtweets from both companies.

Unfortunately, there’s not much the Vulgar Chef can do. His recipes are fair game, in an unfair, unleveled playing field. One thing is for sure, The Vulgar Chef’s recipes kick ass — and it becomes more and more evident each time they are stolen and redistributed on a corporate level.

Categories
Hit-Or-Miss

The Starbucks #OrangeDrink Was Just A Social Experiment

Within the last month, Starbucks’ “secret menu” has made headlines thanks in part to a line up of beautiful drinks found on the Rainbow Secret Menu. Now, the #OrangeDrink is blowing up — but that was all part of the plan.

The coffee chain’s rainbow beverage trend has become an Internet sensation without any official advertising from Starbucks. In fact, a closer look reveals that Starbucks’ secret menu could be a concept perpetuated by die-hard Starbucks fans and well-trained baristas.

That’s where the #OrangeDrink comes in. We wanted to prove social media was the primary force driving the secret drink phenomenon. In order to prove this theory, we tried an experiment, just to see how far social media could run with it. 

The #OrangeDrink, specifically, was a product of a Foodbeast experiment to prove that the color of the drink did not matter, but more so to show that social media was the only tool needed to create a new trend, instantly.

After Foodbeast broke news on the #PinkDrink craze June 1, it got more than 100,000 Instagram posts dedicated to it. Shortly after our Pink Drink coverage, the #RainbowDrink trend started gaining attention from notable publications like Time magazine, The Huffington Post and PopSugar.

Our friend and local Orange County food-influencer, Scott Nghiem (@ScottAfters), co-owner of Afters Ice Cream, posted the first images of Starbucks’ #PurpleDrink on his Instagram page last week, it generated 16.5K likes. Scott’s post of the #PinkDrink received 35K likes. Scott has 120K followers and on average he receives about 5K likes per post, Scott’s secret rainbow drink posts generated approximately 50K likes, respectively.

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Last Thursday, as the Foodbeast news team casually discussed the hype behind the pink and purple drinks and how we were not blown away by the taste of either color, Marc leaned over the mezzanine on the second floor and yelled down to our bullpen, “Let’s go to Starbucks and make an orange drink.”

We looked up the #OrangeDrink hashtag and luckily enough there was nothing Starbucks related. Marc, Izzy, Reach and I walked into our Downtown Santa Ana Starbucks, where we are on a first name basis with store manager Eric Olson. We told Eric what we were working on and what we had in mind.

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“We want an orange drink and we want it to taste delicious,” I said.

Being the gracious host that he is, Eric went above and beyond to deliver what we asked. He may have single-handedly created the best tasting secret drink yet. After Eric made a few variations, it seemed that mixology is really the secret behind the success of Starbuck’s so-called “secret menu.”

Eric explained that Starbucks doesn’t officially recognize a “secret menu” but credited the baristas for playing a pivotal role in responding to a customer’s palate when discovering new flavor concepts.

However, as baristas continue to create sensational flavor profiles — that are dominating social media with countless posts of approval — Starbucks is reaping all the benefits. Additionally, secret menu fanatics are busy tracking down the perfect opportunity to purchase “secret” drinks — in order to frantically post photos of these aesthetically pleasing beverages to social media — the coffee giant is cashing in.

With each Instagram, Facebook and Twitter post, the colorful drink trend grows. Further perpetuating the demand for off-menu items — all while generating an insane amount of free advertising for Starbucks. Not to mention the extra charges for ingredients like soy, or coconut milk.

So, could it be that timely coordination and Instagram traffic drove enough attention to create an instant trend without the help of the company behind the beverages?

The answer is yes.

We used the #OrangeDrink as a jumping off point to get another colorful Starbucks drink trending. As fate would have it, the #OrangeDrink instantly became known as the best tasting rainbow drink and social media quickly followed suit.

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A few Foodbeast staffers and myself posted #OrangeDrink photos to our Instagram accounts and waited for social media to react. Over the weekend, Yahoo! News, Refinery 29, MashableThrillist, NBC Business and NBC New York all reported on the #OrangeDrink as the new summer drink to try.

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Without diving into sales numbers and statistics, this trend is a reflection of something bigger. Baristas are trained to work with an open system, which allows them to create flavors that cater to any palate, simultaneously becoming artists in their own right. There’s no back of the house manual explaining how to create these new beverages.

It’s also important to note that these trends are happening so fast, baristas are having a hard time keeping up. Although, some may be a little annoyed with Starbucks fanatics constantly testing the waters of what can be created behind the counter. The possibilities are endless.

At the same time, baristas are being blindsided with strange drink orders, scrambling to figure out what’s supposed to be inside these “secret drinks” everyone is ordering — just because they saw it on social media.

After digging into the Reddit channel “r/Starbucks” and under a subreddit thread, “There’s an orange drink now???” we found Starbucks’ employees are sounding off on their disapproval of this exponentially growing trend.

User Breslayy obviously didn’t like the #PurpleDrink and said all the other drinks were “awful.”

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User Agaue said it felt like customers were purposely trolling baristas. Good eye, kid.

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As Starbucks’ reaps the rewards from social media exploiting their “secret menu” for free, the baristas are stuck with the grunt work, and receive little incentive for having to learn these “secret” drinks on the spot.

But, as Reddit user ToastyXD worded it — it’s become part of the job description for baristas to understand that Starbucks’ open mixology system makes all this possible.

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However, some baristas just don’t care at all.

Where the #pinkdrink #orangedrink and #purpledrink belong. #starbucks #notsorry

A video posted by Danielle Vaughn (@heytheredanielle) on

We have to thank Starbucks’ open and expansive mixology system, without it, none of this would have been possible. The only problem is, we might have simultaneously created the best drink of the summer as a joke. However, it’s not something we are trying to keep a secret.

Thank you, Internet!

Featured image: @kuyameztizo

Categories
Cravings

Kiss Summer Goodbye With Some Bacon Bloody Mary Popsicles

bacon bloody mary popsicle

Enjoyed as a means of nursing a wicked hangover, Bloody Marys have recently been reimagined into crazy creations. Straight up just isn’t good enough anymore. No, it’s all about topping this alcoholic beverage with whatever comes to mind, from an entire fried chicken to a whole friggin’ pepperoni pizza.

Our friends over at Thrillist managed to take the Bloody Mary in a totally new direction by transforming it into a portable frozen snack. Created with bacon infused vodka, this Bloody Mary popsicle trades in a boring wooden stick for a bacon wrapped breadstick, making the entire treat completely edible.

The recipe itself is very simple to follow. The most lengthy steps, such as infusing your favorite vodka with freshly rendered bacon fat and letting your popsicles chill, take some extra effort but definitely make this boozy treat worth it.

H/T + PicThx Thrillist

Categories
Features

The 44 Worst People in Every Restaurant

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There’s nothing better than spending a night out to dinner at one of your favorite restaurants, reveling in the food and the service, and those quality after-dinner mints in the little wrappers. Until you run into one of these people:

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The Communal Dining Thief
Did he actually just ask to try my drink? And where are my fries?

The Waitstaff Abuser
Thank you for this terrifying peek into your home life.

The Sad Solo Diner
Man, you didn’t even bring a book? At least pretend to look at something on your phone! I’m getting anxiety for you.

The Ethnic Menu Over-Pronouncer
Do you really think that by calling prosciutto “pra-shoot” that the Italian waiter will go back to the kitchen and regale the chefs with praise-filled stories of the man at table 16? Also, you’re from Wayland, MA.

The Tip Minimizer
Yes, we understand that you could take out the tax, and that you could penalize her because she brought you a lime instead of a lemon for your sparkling water, but maybe just stop being the worst, and give the poor waitress 20% like the rest of us?!?

The Joined-at-the-Hip Couple
So you’re really going to sit on the same side of that booth and feed each other food and make cooing noises the whole time, huh?

The Substituter
“I’d like the salmon, but instead of the corn, can I get the braised cauliflower from the steak dish? And instead of the frisee salad, can I get that appetizer you used to have in the ’90s, but with a different type of aioli? And instead of the salmon, can I get thrown through the plate glass window in the front of restaurant?”

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The Defiant Phone Caller
“No, don’t worry about it, I’m not busy. I’m just sitting at dinner with three other people in a restaurant, so obviously I feel like this is the right time to talk openly and loudly about why divorcing Doug was the best thing I’ve ever done for my sex life. Hold on, I’m getting another call.”

The Gluten-Free Evangelist
Stop giving us murder eyes when we go for the bread basket. No one cares what it’s done for your “energy.”

The Couple with a Baby in a Place Where There Shouldn’t Be One
We salute the fact that you’re not letting a baby get in the way of you living your life, but maybe don’t bring little Brayden to the extremely crowded restaurant opening party, yeah?!? We do like his ironic Ramones tee, though.

The Group Dinner Freeloader
Thank you for ordering a martini when everyone else got beer, and that extra soup that no one else got, and then realizing you were late for something vague, and hoped it was “chill” if you just left $20. #YouMustBeDestroyed

The Perpetual Instagrammer
We get that it’s hard to enjoy food if a) no one knows you’re eating it, and b) it’s not filtered through X-Pro II (or, ugh, Kelvin), but — wait, no, we don’t at all.

The Waitress Pick-Up Artist
Did you just draw a pen15 next to your cell number on the check? Does that really work? Also: do you realize you only tipped 15%?

The Noise-Averse Old People
You do know you came to this restaurant of your own accord, right? And aren’t you supposed to actually hear less as you get older?

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The 18-Way Check Splitters
“We’ll do $39 each apiece these 10 cards, the debit cards are all $20 and we wrote down the pin numbers in alphabetical order, then the remainder is in Canadian dollars, and the steak knife is for you to murder us all when this finally causes you to snap.”

The Business Traveler Who’s Clearly with an Escort
“Excuse me, sir? Would the lady — who you’re clearly paying $2K a night to laugh at your jokes and sort of have her boobs kind of fall out of that very short glittery dress, and then maybe dry hump you on a pillowtop hotel room bed as a Two and a Half Men rerun flickers quietly in the background — prefer sparkling or still?”

The “Party” Table
Lookatuslookatuswerehavingfunlookatuslookatuswefeelsoemptyinside.

The Crazily Underdressed
Just because you were credited on the second season of Laguna Beach as “Jason’s ex-teammate” doesn’t mean it’s cool to wear a tank top to Minetta Tavern.

The Crazily Overdressed
Why yes, it is kind of a money move to wear that tuxedo to the taqueria, as long as you don’t mind people calling you Pennybags and repeatedly asking why you replaced the Iron token with a Cat.

The “Friends” of the Owner
Please tell the server again about how you and “Mario” used to both go to Equinox. I’m sure she’ll comp your apps.

The Eavesdropping Couple
They clearly have nothing left to say to each other. They’ve been silent for 38 minutes! Curse this European seating.

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The Extremely Temperature-Sensitive Girl
“Why is it SO [FREEZING, HOT, UNCOMFORTABLY TEMPERATE] in this restaurant?!?”, she asks, EVERY SINGLE TIME.

The Unsolicited Recommender
I have a deadly shellfish allergy; please stop waving your crab in my face to “tempt” me.

The Guy Who Chokes on His Food and Forces You to Save His Life
Damn your refusal to take smaller bites and our refusal to not be selfless heroes in the face of grave danger.

The Cigarette Break Girl/Guy
It’s cool, you just head outside while I wait in here by myself for the next 20 minutes. I’ve always kind of wanted to see what life was like as Sad Solo Diner.

The Guilt-Tripping Vegan
Is the exact moment I bite into my steak tartare really the time to bring up that expose you just watched on what really happens behind the scenes at slaughterhouses? Doesn’t matter — I’m going to enjoy it even more out of spite.

The Expense Account Flaunter
Did you need to order three entrees, two seafood towers, AND the suckling pig dinner for four? You’re just eating by yourself at the bar!

The Ruiner
Did the words “well done, and please bring ketchup” really just come out of your mouth? That’s a $60 rib eye! The waiter looked like he wanted to cry.

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The Guy Who Always Gets a Burger
Dude, we’re at a Thai place. How is this still happening?!?

The “Industry” Insider
You were a bar back at a Ruby Tuesday’s one Summer in college. Stop telling everyone what it’s like in “the restaurant business.”

The Clandestine Farter
You think you got away with it. But your eyes and that ever-so-slight shift in your seat reveal everything.

The Painfully Awkward Blind Date
You could not be making everyone else more uncomfortable.

The Rejected Marriage Proposal
Okay, YOU could not be making everyone else more uncomfortable.

The Food Waster
There’s, like, three quarters of a rack of lamb on your plate. You seriously aren’t taking that home? Um… can I have it?

The Crowded Restaurant Lingerers
There’s a 2.5-hour wait for a table right now. How long does it take to order an espresso?! Oh God — they just ordered SECOND dessert…

The Sporting Event Checker
Would rather refresh ESPN.com incessantly to get the latest on a baseball game in May than attempt an adult conversation. But now that you’ve done it, what was that Marlins score anyway?

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Afraid-of-Coat-Check Guy
What do you keep in that coat of yours, gold bullion? Rolexes? BUBBLE TAPE?!??

The Table Jockeyer
Sometimes he’s dating the temperature-sensitive girl who can’t be seated near a vent. Sometimes he’s just a dick.

The Habitual Wine Returner
The wine hasn’t even turned. He just likes looking important. Subscribes to Wine Spectator but has never read it.

Nonstop Selfie Girl
Oh I get it, she ordered duck AND she’s making a duckface. #Forkstab

The Desperate-to-Be-Noticed Minor Athlete
Did that major league lacrosse player just slip the owner a signed 8×10?

The Fake Birthday-Havers
Is it really worth compromising your integrity for a one-scoop sundae with a sad birthday candle?

The Nose-Blower
Please just go to the bathroom? And take the clandestine farter with you.

Alan Richman
Because he really is the f**king worst.

Kudos Thrillist

Categories
Features

14 Foodie Phrases That Have Lost All Meaning

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We now live in a food culture where no phrase can be uttered without being a stupid pun or insider slang, and in the process, we’ve developed a culinary lexicon has become so convoluted, reading a menu sounds like a cross between a science book, a travelogue, and a lost diary from the Oregon Trail. In short, we need to clean up our f*****g language, starting with these phrases.

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“Farm-to-table”

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We appreciate the idea of freshness as much as anybody, but this kind of gives us the suspicion that we’re gonna get a plate full of dirt clods. Every place that doesn’t use frozen veggies (except the really hip ones without tables) is now using this, and it’s making Old McDonald’s kids feel less special at Sunday dinner.

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“Deconstructed”

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“Oh no, that’s not a salad, that’s a deconstructed chicken sandwich with avocado, spinach, baby carrots, ramps, a light raspberry vinaigrette, and lemon zest. See, the roll’s over there, on the side.”

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“Kitchen-driven cocktails”

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Whoever is driving with cocktails should be reprimanded. Except in Wyoming, where you can get drive-thru ones.

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“Carefully curated”

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A “curated” menu is just a menu with a pretentious name. Every menu is designed for somebody. Serving crepes doesn’t make you the Louvre.

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“Market-driven”

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“Seasonal menu” is a little too lowbrow? Or do you want us to be concerned about the commodities exchange while we eat a foraged salad? Because, if that’s the case, foraged salad bonds are going down.

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“Re-imagined”

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A term used for movie remakes and putting some non-gravy sauce on fried chicken. You’re not really re-imagining anything… you’re just changing things people eat all the time. That’s just called regular imagining. Or using the ingredients on hand.

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“Riffs on classics”

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Riffs on classics should be reserved for somebody ripping a bitchin’ guitar solo during a rendition of “Slow Ride”. Not a beef Wellington that uses truffles instead of button mushrooms.

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“Pan-Asian”

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Unless you’re incorporating ingredients from Russia, Taiwan, Iraq, and beyond, you probably don’t want to use this phrase. Especially if you’re just plopping some soy sauce on something. “Asian” is fine.

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“Slow food”

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Makes it sound like your pasta was held back a grade.

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“Artisanal”

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When it first started appearing on menus, it came with the promise of ingredients lovingly transformed by a culinary master. Now, “artisanal” is a descriptor on frozen dinners and canned soup. Those can artisans apprentice for decades!

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“New American”

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Apparently, this now means putting weird ingredients on diner food. How… classic.

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“Molecular gastronomy”

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When you’re eating something under the molecular gastronomy name, you know you’re getting some mad food science; they’ll use beakers, break stuff down into elements and reassemble them, and basically behave like Dr. Bunsen Honeydew in the kitchen. It’s awesome. And it deserves a better name than this, which sounds like a boring-ass college course or a procedure in which a tube is inserted in your throat.

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“Chef-driven”

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Who the hell else would be driving? The busboy?

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“We just want to be a neighborhood spot”

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Well played. You’re in the neighborhood. And you’re a spot. If I live in a different neighborhood, can I please still come in?

Categories
Features

Actual Franken-Foods: The Top Five Things We Love to Eat While Still Alive

I’m not evolved enough to say I can watch a whole episode of Bizzare Foods without squirming. But plenty of people love eating fried ants like popcorn, with the more adventurous eating them while still alive and slightly “chilled.” There’s definitely something to be said of those of us who can devour a a plate of squirming maggots without blinking an eye. That being said, I’d er, definitely recommend giving “living food” a shot. Maybe you could even start with one of these LFs compiled by the guys at Thrillist. Just don’t be surprised if your dinner tries to fight back.

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Ants

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There’s a restaurant in Denmark that serves a $300 salad topped with chilled ants and crème fraîche, because apparently the labor of going outside and digging some up yourself is worth the extra $299.99.

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Casu Marzu

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AKA the maggot cheese, made by allowing flies to land and hatch eggs inside it as the cheese ages. Yummy?

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Oyster

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Apparently these guys die once you pop the shell open, so I’m not entirely sure how you can eat a living one. You can, however, get a pretty damn recently-dead or dying one, you sick sadist you.

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Sannakji

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Try not to choke while you’re sucking down this Korean dish of still-squirming octopus tentacles. Sh*t is killer.

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Ikizukuri

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Lastly, let’s never mind the fact that this thing looks creepy AF and focus on its being “live sashimi.” As in, you chop it up while it’s still flapping around. Poor Nemo.

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Check out the rest of the list at Thrillist.

Categories
Features

You’re Pronouncing Sriracha Wrong, and 6 Other Things You Didn’t Know About Rooster Sauce

sriracha-facts

For being the most popular hot sauce in the world, Sriracha is still a huge mystery. No one really knows where it came from (pho restaurants), no one really knows when it got here (1980s), no one even really knows the correct way to pronounce it (SIR-rotch-ah, not SREE-rotch-ah). Luckily, foodie trivia is interesting for some reason, and the folks at Thrillist decided to compile this list of things you probably didn’t know about Sriracha (but you know, probably actually did).

(Hint: one of them is “You can cook really good food with it.”)

Prepare to have your mind blown.

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1. It’s pronounced Sir-Rotch-Ah, not Sree-Rotch-Ah

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For those of you who didn’t read the intro. Yeah, you thought I wouldn’t notice, didn’t you?

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2. It’s less spicy than a jalapeno.

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Jalapenos rate between 2,500 and 5,000 Scovilles; Sriracha weighs in at a wee 2,200.

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3. The founder’s Chinese zodiac sign was a rooster.

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Thus the logo and our lovely “cock sauce” pseudonym.

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4. They make over a ton of the stuff every hour.

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So go ahead and drizzle half the bottle all over your microwave mac & cheese. There’s plenty more.

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5. They’re making a documentary about it.

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Thanks Kickstarter!

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6. You can buy the stuff direct and it’s really cheap that way.

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$7 for two bottles of sriracha, plus chili garlic paste, plus Sambal Oelek.

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7. Apparently you can make really good food with it, according to Thrillist.

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I know, crazy right? We had no idea.

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Check out six more facts at Thrillist.

Categories
Features

Food Truck Derby: The Sickest, Most ‘Go-Kart’-Esque Food Trucks Around

Decked out food trucks are like the little kids’ go-karts of the culinary world, and we can only imagine how much people would pay to see a few of them face off. But we’re not talking Great Food Truck Race, here. No, these “coolest looking food trucks” the guys at Thrillist rounded up deserve the full Little Rascals-treatment. You know, oversized aviator goggles, shameless sabotage, Reba as a celebrity guest judge – the works. I mean, they already look like a every twelve year old’s pipe dream. It’s only right we use them like it.

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Gastro Bomber – Dallas, Texas

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Aviation theme? Check. Shark mouth? Check. Potty humor name? Check plus. Their “green chile mashed potato-aided fried shepherd’s pie croquettes” are sure to turn you into a major gastro bomber.

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Grillennium Falcon – Fayetteville, Arkansas

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If these guys were to race, you just know the Grillennium Falcon would be the last to roll out. Probably will lasers, an epic soundtrack and way too much CGI.

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Roving Mammoth – Mammoth Mountain, California

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The Roving Mammoth apparently rolls up and down the slopes of Mammoth mountain, meaning it’ll be a virtual tank down here in suburbia. Monster food truck rally anyone? Now serving burritos.

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Jalopy Rotisserie and Press – Austin, Texas

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I’ll admit, I really only wanted to include this because I thought the teal menu board was a slide, but I guess the fact that this sandwich truck was painted by an “army of artists” is pretty cool too.

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Maximus Minimus – Seattle, Washington

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It’s a giant metal pig serving pork sandwiches, guys. Your argument is invalid.

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Check out the rest over at Thrillist.