Americans are very well-known barbecue enthusiasts. Almost <\/span>2\/3<\/span> of American adults own a barbecue grill or smoker. It’s a popular way to celebrate the 4th of July, Memorial Day, Labor Day, Father’s Day, and Mother’s Day. Technically, barbecue means cooking meat low and slow from the smoke of indirect heat on woods. It originated from the Haitian word \u201cbarbacoa,\u201d which means a stick framework. Today, American barbecue is known as the comfort food of the South. Yet, it\u2019s been a usual meal all over the U.S. <\/span><\/p>\n What’s Inside<\/p>\n <\/p>\n <\/b> Barbecue diplomacy is a founding feature of American democracy. No wonder, America was termed by the phrase, \u201cUnited States of Barbecue.\u201d The 1<\/span>st<\/span> U.S. President, George Washington, hosted a barbecue party during his political campaign in 1758. He hosted 6 more famous barbecue parties from 1769 to 1774. Andrew Jackson, the 7<\/span>th<\/span> U.S. President elevated barbecue as a social event. While Lyndon Johnson, the 36<\/span>th<\/span> U.S. President became popular as the \u201cProlific Barbecue Chief\u201d during his term.<\/span><\/p>\n In 1691, <\/span>food trucks<\/span> became a common street scenery in New Amsterdam (now New York). The year 2008 marked the food truck revolution in America. It also paved the way for <\/span>barbecue food trucks<\/span>. Such was a result of the great recession and the growing interest of Americans over street foods.<\/span><\/p>\n Let\u2019s check the 7 best barbecue food trucks in America.<\/span> <\/p>\n <\/b> <\/p>\n <\/b> <\/b> <\/b> <\/b> <\/b> <\/b> <\/b> <\/b> <\/b> <\/p>\n <\/b> Do the porkin and let others do the forkin!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Americans are very well-known barbecue enthusiasts. Almost 2\/3 of American adults own a barbecue grill or smoker. It’s a popular way to celebrate the 4th of July, Memorial Day, Labor Day, Father’s Day, and Mother’s Day. Technically, barbecue means cooking meat low and slow from the smoke of indirect heat […]<\/p>\n","protected":false},"author":191,"featured_media":968,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[4],"tags":[242,243,241,244,13],"class_list":["post-953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-trucks","tag-barbecue-food-trucks","tag-barbecue-food-trucks-america","tag-best-barbecue-food-trucks","tag-best-barbecue-food-trucks-america","tag-food-trucks"],"modified_by":"Titus Asher","_links":{"self":[{"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/posts\/953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/users\/191"}],"replies":[{"embeddable":true,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/comments?post=953"}],"version-history":[{"count":10,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/posts\/953\/revisions"}],"predecessor-version":[{"id":2087,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/posts\/953\/revisions\/2087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/media\/968"}],"wp:attachment":[{"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/media?parent=953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/categories?post=953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.usedvending.com\/blog\/wp-json\/wp\/v2\/tags?post=953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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A Brief History of Barbecue in America<\/b><\/h2>\n
\nBarbecue began 1.8 million years ago. As the fire was discovered by primitive men, they began cooking meat directly in the fire. American barbecue was rooted in the Caribbean in 1526. In 1540, the Spanish explorers who followed Columbus brought the style of cooking to Mississippi. In <\/span>1650<\/span>, the first law in Virginia forbade firing guns in barbecue parties. Such events commemorated the victory over the Revolutionary War, the cornerstone laying of the U.S. Capitol, and the inauguration of the Missouri bridge.\u00a0<\/span><\/p>\n
\n<\/b><\/p>\n7 Best Barbecue Food Trucks in America<\/b><\/h2>\n
Boteco (Austin, TX)<\/h3>\n
\nBrazilian musician, Fernando Marri, founded the Boteco Barbecue Truck in 2018. Fernando grew up in Belo Horizonte, Brazil, and moved to New York in 2011. After getting married to Lauren, he then moved to Austin, Texas, and founded Boteco. The food truck was inspired by the Japanese yakitori. They served Brazilian barbecue skewers cooked in Japanese charcoal. Among their most famous barbecue dishes are:<\/span><\/p>\n\n
Blue Smoke (Bozeman, MT)<\/h3>\n
\nBlue Smoke is a famous barbecue food truck in Bozeman, Montana selling 100% smoked local meats. He was hooked on perfecting Texan barbecue for his family and friends. He worked for free at the House Park Bar-B-Que for several months in early 2014. In December 2014, he opened the Blue Smoke Barbecue food truck. It was named after the clean tint of smoke needed for cooking \u2013 blue. The truck serves beef brisket, pulled pork, ribs, and whole chicken. All their sauces and side dishes are made from scratch adding flavor to their barbecue dishes.\u00a0\u00a0\u00a0<\/span>
\n<\/b><\/p>\nKogi BBQ (Los Angeles, CA)<\/h3>\n
\nRoy Choi was born in Seoul, South Korea. His family migrated to Los Angeles, California in 1972 and put up several businesses including a Korean restaurant \u2013 Silver Garden. It\u2019s where Roy cultivated his ability and passion for cooking. He graduated as valedictorian in the Culinary Institute of America.\u00a0 In 2001, he worked as a Chef at the Hilton Hotel in Beverly. In 2008, Roy founded the Kogi BBQ truck together with Filipino-American Mark Manguera and his Korean wife, Caroline Shin. At first, they didn\u2019t get any customers. They then invited food bloggers to try out their menu for free in exchange for <\/span>online<\/span> reviews. That’s how Kogi BBQ started to become a hit on Twitter and YouTube. They are famous for selling Korean style BBQ tacos in different flavors. Among the popular ones are:\u00a0<\/span><\/p>\n\n
Nelson’s BBQ (San Antonio, TX)<\/h3>\n
\nIn 2012, Nathaniel Nelson was asked by a friend to cater for an event. After the event, he started receiving a lot of calls asking for his grilling services. That gave him an idea to start a barbecue food truck. The grill master fitted a steel smoker in a truck and began the journey of Nelson\u2019s BBQ.\u00a0 The truck serves traditional barbecues like beef ribs, Boston butt, brisket, pork ribs, pulled pork, and turkey. Kt also serves bacon and sausages. Nelson\u2019s BBQ has a signature dish called Nasty Nate. It\u2019s a must-try combination of bacon, brisket, and mac & cheese treat.<\/span>
\n<\/b><\/p>\nOink & Moo BBQ (Florham, NJ)<\/h3>\n
\nOink & Moo BBQ was founded by Chef Josh Sacks in 2012. It originally started in Somerset, New Jersey. But the 2<\/span>nd<\/span> truck in Florham made the big splash. Oink & Moo specializes in authentic Tex-Mex barbeque and fresh side dishes. Among their popular barbecue dishes are:<\/span><\/p>\n\n
\nWhile their famous side dishes are:<\/span><\/p>\n\n
\nThey also served burritos, quesadillas, and tacos.<\/span>
\n<\/b><\/p>\nRollin Smoke BBQ (Charleston, WV)<\/h3>\n
\nIn 2011, spouses Marsha and Carl Aplin founded the Rollin Smoke BBQ food truck in Charleston, West, Virginia. They offer slow-smoked Texas-style barbecues, casseroles, sandwiches, sides, and tacos. That’s why the truck’s slogan is “We Smoke It All.” Among their barbecue dishes are:\u00a0<\/span><\/p>\n\n
\nRollin Smoke BBQ food truck is also famous for its brisket and pulled pork sandwiches. They come with a bag of chips and pickles.<\/span>
\n<\/b><\/p>\nSmoke Et Al (Nashville, TN)<\/h3>\n
\nChef Shane Autrey founded Smoke Et Al in 2011 along the streets of Nashville, Tennessee. The truck is selling <\/span>gourmet<\/span> barbecue treats in reinvented forms. It offers a line of signature dishes made from fresh and quality ingredients. These original recipes tantalizing the taste buds of Southern tourists include:\u00a0<\/span><\/p>\n\n
\nLooking for the ideal\u00a0barbecue food truck<\/a>\u00a0to start your own business<\/span>? <\/span>UsedVending<\/span> sells newly refurbished mobile grilling or smoking rigs in different US locations<\/a>.\u00a0Visit our website<\/a> to discover a wide selection of food trucks<\/a> and mobile kitchens.\u00a0<\/span><\/p>\n