The Rib Whip: Midwest-Style BBQ in San Francisco
Recipe of the day
- The Best Food Safety Tips for Blizzards
- Gordon Ramsay and 9 Other Chefs Who Cheated Death
- Michael Moore, Seth Rogen Banned from Michigan Restaurant over ‘American Sniper’ Comments
- Healthy and Fast: Wholesome Meals You Can Make in 30 Minutes or Less
- What is the Most Nutritious Vegetable You Could Have?
"The nation's only truck with an onboard smoker" or at least that was what owner and St. Louis native Ryan Gessel claimed in an SF Weekly article of his Midwest-style barbecue food truck just in advance of its launch. Gessel was referring to the small Southern Pride smoker with digital controls he was installing, which would allow him to drop the temperature to 150 degrees and slice tender falling apart pieces of brisket to order. In addition to the 13-hour smoked Texas beef brisket (sliced or chopped), Gessel serves four-hour smoked St. Louis style barbecue ribs, pulled pork sandwiches, smoked turkey breast and drumsticks, "skinny legs" dry-rubbed drumsticks, and "St. Louis salsa," black beans, white corn, red bell pepper, cilantro, purple onion, jalapeño, and lime juice.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts