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Food truck review: The Butcher's Son

The Butcher's Son Two trucks roll throughout DFW. Hours vary. Check the schedule at http://www.thebutchersson.com. Twitter: @TheButchersSon Facebook: https://www.facebook.com/TheButchersSon


Posted 12:37pm on Wednesday, Jan. 04, 2012

The Butcher's Son

About the wheels:

The Butcher’s Son mobile food dispensers are all black, traditional food trucks (there are two of them) sporting some seriously refined and meat-inspired branding.

Where they roll:

Addison, Grapevine, Uptown Dallas (pictured), and the Fort Worth Food Park.

Rolling since: mid-2011.

At the helm: Jon Wagner is the butcher’s son: heir to the meaty fortune of Johnsonville Sausage, the Wisconsin-based conglomerate famous for sausage, bratwursts and the like. What’s he doing in Dallas? Driving around in a huge truck, of course. He contacted Dain Pool, a former food-truck consultant, and together they got the concept rolling.

The grub: No surprise here. A Johnsonville product is at the core of most menu items at The Butcher’s Son. But this food truck is more than just a rolling promotion for the company — menu items were created specifically for the DFW populace. And you guessed it, none of it is for vegetarians (heck yeah, baby). I went right for the braised beef quesadillas ($6.49), full of tender shredded beef, served with fresh, crunchy onions, barbecue sauce and cheddar cheese. Each bite was sweet, and then a little tangy.

The Longhorn slider ($1.99) had a similar combination of braised Mexican beef, cheese (pepper jack), jalapeños and tomatoes on a bun with crispy edges. It’s small but packed with flavor.

Other sliders include the New Frontier ($1.99) and the Southern Bell ($1.89); one with pastrami, andouille sausage, onions and a dab of spicy mustard, also on a soft bun; and another with spicy chipotle chicken sausage, which I believe is the answer to one of my meat-inspired prayers.

Also worth mentioning are the Pan Handle Po’Boy ($6.49) with andouille sausage, beef and cilantro; and Ralph’s Reuben Brat ($5.89), a sandwich featuring beer-simmered bratwurst and sauerkraut. Both have that signature sweet and tangy flavor of the other dishes.

The Sergeant Pepper ($5.09), a bell pepper stuffed with rice, Italian sausage, onions, tomatoes and garlic, was unfortunately sold out.

In what we tried, three things consistently stood out: the bread, the meat and the onions, which were always crunchy, fresh and used generously. When was the last time you were surprised by onions? Probably never. According to the website, the menu was narrowed down from 75 potential menu concepts, and it shows: From the bread to the meat and everything in between, it seems each item was crafted carefully.

You should also know: Wagner and Pool intend on rolling out more than 200 trucks in the next three years. In related news, my future as a dining critic looks very promising.

Where they shine: The best dishes are the ones that have meat. So, that’d be most of them. Meats, like the navel-cut pastrami used in the New Frontier — as well as the andouille and braised beef — are tender, flavorful and juicy.

Track them: through social media.

Web: http://www.thebutchersson.com

Twitter: @TheButchersSon

Facebook: https://www.facebook.com/TheButchersSon

 

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