DELECTIBLE DIN­ING

Swing on over to Thirst-eze on Mon­day evenings to en­joy the Food Trucks

Serve Daily - - FRONT PAGE - By Kaye Nel­son

The Food Truck Roundup Has Hit Span­ish Fork

Folks all over Utah County are see­ing an evo­lu­tion in the food truck busi­ness and if you haven’t ex­pe­ri­enced a food truck roundup, find one and go.

Provo has a huge gath­er­ing on Thurs­day nights; Orem and Pleas­ant Grove have sched­uled days and Span­ish Fork is now set up for a din­ing ex­pe­ri­ence with­out walls.

Our group of eight met at the Span­ish Fork roundup, cur­rently at Thirst-eze at about 600 South and Main. The lo­ca­tion will most likely change be­cause of pop­u­lar­ity – both with ven­dors and cus­tomers.

“We get ap­proached weekly,” said Dave Allen, owner of Dawgs & More. He co­or­di­nates the gath­er­ing in Span­ish Fork on Mon­day nights from 5 to 9 p.m. “We have about eight trucks but more want to come.”

Pulled pork sand­wiches, corn dogs, shrimp and corn, mac and cheese, bur­ri­tos, dogs and re­fresh­ing shave ice were of­fered the night we vis­ited. We hap­pily shared tastes and I ad­vise din­ers to do the same – get a va­ri­ety and share.

Tim MacCourt­ney has a truck that feels as if it has made a cross-coun­try trip from the bay­ous of the south. He brought out a tan­ta­liz­ing “shrimp boil.”

“That’s what we call low coun­try cookin’ in the high coun­try,” Tim said. “And the sea­son­ings are all nat­u­ral; we use sea salt.”

Many in our group once lived in Texas and have ex­pe­ri­enced shrimp boil – it’s pert near the tasti­est thing around.

“This is re­ally nicely sea­soned,” said Ri­ley Nel­son, a for­mer Texan with a han­ker­ing for good shrimp.

Tim also served us an Al­pha Dog – an all-beef hot dog he gets from Duch­esne, not Costco.

“Too many people hide dogs un­der condi­ments,” Tim said. “We of­fer the dog and you can add stuff if you want.” It didn’t need any­thing to up the fla­vor ante.

We ate hot fried moz­zarella sticks and a won­der­ful corn dog from the Corn­dog Com­man­der. Again, this was not a freezer-sec­tion kind of dog. The crust on it was thick and ap­peal­ing.

“You don’t nor­mally see this kind of thick cas­ing on a corn­dog,” said Dave Parker. John Ben­nion weighed in. “The tasty corn­meal will erase your bias against corn dogs,” he said.

Dave Allen owns Dawgs & More. We or­dered the Mesquite Chicken Veg­gie and the Av­o­cado Mango Salsa Dawg. I’ve drooled in my sleep re­mem­ber­ing both.

Karla Ben­nion was lucky enough to taste the chicken un-sand­wich in a cup.

“It has a nice blend of chicken and coleslaw,” Karla said. “And a few hot pep­pers in it!”

We each tried a bite but I fin­ished it off when oth­ers weren’t look­ing. And I’d do it again. Our other choice was just as lip smack­ing.

“Mango and av­o­cado should be friends more of­ten,” John said. In­deed. Those fla­vors meld to­gether over the all- meat dog on a soft yet crusty bun.

The Sweeto Bur­rito truck is a fa­vorite in the val­ley and we could taste why. The “White Chick” got all thumbs up. It’s a soft flour tor­tilla wrapped around mar­i­nated chicken, pep­per Jack cheese, rice, lime, black beans, salsa, sour cream and cilantro sauce. The “Sweeto” is sim­i­lar but with pork. Both bur­ri­tos were tangy and hard to set down. Ri­ley liked the “zing” the Sweeto had.

The food kept com­ing. We had ba­con and corn cov­ered mac and cheese from the Mac­arollin’ truck - home­made, not the boxed, pow­dery cheese mess some people think passes as mac and cheese. This was hearty and plen­ti­ful.

“This would eas­ily feed a fam­ily,” Jera Parker pointed out. We had two large bowls be­tween all of us and still took some home. It was creamy and hot with a won­der­ful crusty top­ping. You can also or­der it with lob­ster. Re­ally, you can.

Ken­dall Stookey of Stooks BBQ is dead on with his of­fer­ings.

“This is re­ally great dry rub pulled pork,” said A. Todd Smith. A blend of dry sea­son­ings are rubbed into a roast be­fore it is smoked, hence the name.

“It’s any­thing BUT dry,” com­mented Amy Leah Nel­son Smith. A true Texan at heart, she found it ten­der and fla­vor­ful.

We were burst­ing at the seams but Dave Allen brought out his “Nutty Dawg” – a hot­dog with a peanut but­ter/ mus­tard sauce, ba­con and onions. My, oh my. Even burst­ing we downed two dogs. Don’t let the com­bi­na­tion put you off – it’s unique and ap­pe­tiz­ing.

None of us had eaten at a food truck roundup but we’re now hooked.

“So far this food truck busi­ness is sump­tu­ous,” Amy said. We’ll soon be rollin’ down the road in search of our next roundup.

Tim Maccourt­ney cooks up a de­li­cious south­ern style shrimp boil din­ner.

A “Nutty Dawg” has a peanut but­ter and mus­tard sauce, ba­con and onions - so good!

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