Meat their balls.
My word. It has been a while, yes? Well, for your (and my own) food truck pleasure, I'm back with another rousing truckventure for you...
My buddy, Doug, lives across the street from the Frosted Cupcakery where, every Thursday, they host a food truck in their parking lot. D Smoov (he will be so happy I wrote that) emailed me this morning to let me know that a newbie, Great Balls on Tires, would be the truck du jour. Well, I do love me some word play. And balls. Of meat.
My buddy, Doug, lives across the street from the Frosted Cupcakery where, every Thursday, they host a food truck in their parking lot. D Smoov (he will be so happy I wrote that) emailed me this morning to let me know that a newbie, Great Balls on Tires, would be the truck du jour. Well, I do love me some word play. And balls. Of meat.
And so it was.
First off, this truck is hysterical. These guys have a sense of humor. Or, at least the kind I dig. This is good. They also had quite a long line. Which could be bad except I was feeling patient and, of course, I was happy about the support of the people for the truck.
First off, this truck is hysterical. These guys have a sense of humor. Or, at least the kind I dig. This is good. They also had quite a long line. Which could be bad except I was feeling patient and, of course, I was happy about the support of the people for the truck.
Okay. Brass tacks. According to their website, “Great Balls of Tires, or G-BOT for short, was born from three friends’ love for all things edible. Founded by Clint Peralta, Michael Brombart and Sharron Barshishat, a Le Cordon Bleu School of Culinary Arts graduate, G-BOT serves meatballs and other savory balls of food.” It’s true, they’ve got various balls of meat, and non-meat, foodstuffs from across the globe: Kobe beef balls on toasted brioche – the quintessential slider, Veal/Pork balls with a pancetta marinara – the Italian influence, Garam Masala chicken balls over saffron basmati rice – clearly the Indian presence, Korean BBQ, Vietnamese, hell, there is even a “Ballafel”. Prices range from $6.50 - $4.50 and most items come in twos (of course).
By the time Dougsworth and I arrived they had sold out of two three items on the menu (the tape was going up on number three as we got into the line), including the Sweet Balls ($3). So we ordered the Incrediball ($6.50): Ground Kobe beef/Applewood smoked bacon/Gruyere/wild arugula/garlic aioli/ toasted brioche and Ballywood ($5.50): Garam Masala chicken/coconut Madras curry/crispy fried onions/tomato chutney/cilantro chutney/saffron Basmati rice. We then scurried back to Sweet D’s place to indulge in our lunchaballs. Get it???
Um. I’ll be here all week.
The Ballywood was, quite simply put, exceptional. There was a swarm of colors, flavors and textures jumping around in my mouth, it remained fresh, light and a perfect portion. Those fried onions were a surprise and delight on the palate. Kudos to that dish and the ballers behind it.
The Incrediball was as good as it could be. The meat was a nice medium-rare, all of the elements involved bounced around together well, and the portions of the actual meat and the burgers were impressive. But at the end of the day, it’s another tasty slider. Simply put, not as inspired or innovative as our other dish.
I liked this truck and its balls. Dougie D did as well. I think. He got distracted by computery world once the food was laid out. It must have been important as this lad likes his grub. But once he focused he housed his and a good deal of mine in about .37596 of a second. A decidedly good sign.
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