Truck Stop: Oink & Moo BBQ
Oink & Moo has been on the road in New Jersey for about two years.
Story: Oink & Moo has been on the road in New Jersey for about two years. A second truck crossed the bridge into Philly about six weeks ago.
Truck owner Sean Parker says that everything is made from scratch, including the marinades, rubs and sauces.
And the name? That came from his partner's 3-year-old son. "We were sitting around thinking of ideas one day, and it just came to him," Parker said with a laugh.
Menu: Barbecued brisket or pulled-pork sliders with slaw and original sauce ($9), dry-rubbed baby-back ribs with slaw and cornbread ($12), chili with brisket and pulled pork with cornbread ($7), pulled-pork tacos with pineapple salsa and chipotle cabbage slaw ($8), chipotle chicken tacos ($8), quesadilla with goat cheese, Monterey jack cheese and roasted red pepper ($6, add chicken or pork for $2). Plus daily specials.
Technique: "We have the smoker built on board and smoke overnight on the truck itself," said Parker, a Jersey native who lived in Oklahoma and Virginia while in the Army. "Typically, we smoke the brisket and pulled pork for about 14 hours and the ribs for about three hours."
The chicken is marinated for four or five days and cooked fresh the day it's served.
What's good: The brisket didn't really wow us, but the chicken tacos with fresh, crispy peppers were a perfect summertime lunch. In fact, they never made it back to the office.
We plan to stop back and try the "oink" half of this operation.
Where: They've been to the Navy Yard and Drexel University.
Find out their next stop via oinkandmoobbq.com, on Facebook at "Oink and Moo BBQ" and Twitter, @OINKandMOObbq.