One of the great advantages of food trucks is that owners are on the truck daily. This brings a tight bond between the owner and their hungry patrons. Since many of us only get that small time between ordering and grabbing our food, I wanted to help bring us together. That’s when I got the idea, Behind The Wheel. Gets me back to telling the story and further enjoying – being around food trucks. This week I highlight CockADoodleMoo.
For this issue of Behind The Wheel, I did something a little different. Justin Gartman (@bullnthecity) reached out to me on using his video skills with my food truck knowledge. It didn’t take me long for the concept I wanted. I’ve always wanted to do a video version of my Behind The Wheel series. But who would be a good subject. It wasn’t long (almost instantaneous) before I contacted Jolie Rollins about featuring CockADoodleMoo.
A video version would be able to capture so much from the Rollins. One you get to see the real interaction Jolie (who work the front of the house) has with customers, just as she has with those on social media. The other is the artistry Doug (who works the back of the house) performs on his food. The other is CockADoodleMoo is a rare food truck example. Big Red’s (CockADoodleMoo’s trailer’s name) kitchen has a lot of equipment. From my experience, food trucks typically have less equipment and/or smaller cooking space than CockADoodle and non-mobile restaurants. While size can be an issue (before the Rollins agree to a spot, they makes sure the trailer can fit), the luxury of all the equipment allows Doug to invent some of his creative entrees.
For the video, Justin and I visited Nickelpoint Brewing during the Tour De Brew (an event focused on a clean water initiative). It was great, because it showed a great example of the symbiotic relationship food trucks and breweries have in the Triangle. It also gave us an opportunity to show some of the favorites on the menu.
After a huge rush, I also got a chance to sit down (and stumble and fidget) with my food truck friends. We talked about why a food truck, how they got started, and explain their cuisine. In the end, we get to see Doug make a current special Char-Siu Ribs that has a sticky, sweet heat. As you will see, I thoroughly enjoyed them!