Food Truck Nation

Food trucks are quickly becoming a staple for outside dining in cities all over the country. With a little investment and a lot of heart, food truck vendors are putting their creative spin on classic cultural dishes.

10 Votes (6.8)

2018 HD English Returning Series
Reality-tv

Credits:

Brad Miller

S1E2 - Cheesy, Fresh and Fried 2018-12-18

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

S1E3 - Burgers, Pizza and Waffles 2019-01-22

Making the classic pairing of burger and fries bigger and bolder; jambalaya fries and Hello Burger, an oversized beef patty stuffed with Cajun grilled shrimp; Neapolitan-style pizzas; Belgian waffles topped with cookie butter and whipped cream.

S1E4 - Pasta, Tacos and Doughnuts 2019-01-29

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

S1E5 - Crepes, Curry and Hot Dogs 2019-02-05

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crepes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart thats putting a delicious spin on the American classic.

S1E6 - Pho, Paella and Meatballs 2019-02-12

A food truck in Raleigh, N.C., with 30 unusual meatball creations; a food truck giving locals an authentic taste of Spanish paella in Lakewood, Calif.; a Los Angeles truck that has earned a cult following with its complex pho.

S2E1 - Pizza, Burgers and Cookies 2019-07-16

Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts, and goat cheese; artisanal burgers.

S2E2 - Loaded Hot Dogs, Shrimp Po' Boys and PB and J 2019-07-23

Traditional Guatemalan street food; a double hot dog loaded with spiced shredded cabbage, chimichurri and guacamole; a blackened shrimp po boy.

S2E3 - Biscuit Sandwiches, Smoked Wings and Sweet Hand Pies 2019-07-30

Brad Miller travels to Atlanta, Ga., where he finds the Deep South Biscuit Co. truck and Chef Gia Rosenfeld delivering the goods with a fried chicken biscuit with bourbon-bacon jam and a brisket biscuit sandwich with cherry cola barbecue sauce. Next, Brad visits the Hunje truck in Denver, Colo., where Chef Jason Bray serves Brad a plate of hickory-smoked fried chicken wings slathered in homemade Asian hot sauce. Finally, Brad is in Las Vegas, Nev., to sample dessert hand pies, like the strawberry French toast creation, at the Smiley Pies truck.

S2E4 - Barbecue Ribs, Cheese Melts and Cake Balls 2019-08-06

Brad Miller travels to Nashville, Tenn., for hickory-smoked baby back ribs with hot, Memphis-style barbecue sauce from the Smoke Et Al food truck and owner Shane Autrey. Then he samples a pair of gooey cheese melt sandwiches from Genevieve Hardin at the What Would Cheesus Do? food truck in Denver, Colo. Finally, Brad heads south to Atlanta, Ga., where he finds the Meatballerz Truck and owner Cara DeLallas hand-rolled meatballs stuffed inside Italian boules. For dessert, Brad gets his hands on their seasonal unicorn cake fritters.

S2E5 - Stuffed Arepas, Mac 'n' Cheese and Doughnuts 2019-08-13

Brad Miller gets a taste of Venezuelan street food at Arepas House food truck in Denver, Colo., where Chef Jorge Dominguez serves a traditional corncake sandwich filled with marinated flank steak, grilled pork sausage and creamy avocado sauce. In Nashville, Tenn., Brad checks out inventive macaroni and cheese from Chef Kayla Nicholson and The Mac Shack truck. Brad samples the Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked right in. For dessert, he hits Atlanta, Ga., and the Simply Done Donut truck, where owner Karissa Norfleet presents a pair of sweet mini doughnuts.

S2E6 - All-Day Brunch, Jerk Chicken and Cupcakes 2019-08-20

Brad Miller starts out at Nashvilles Sucker Brunch truck, where Chef Michael Gilberts celebration of breakfast comes in a grits dish topped with smoked Andouille sausage, caramelized onions and spinach. Next, Brad heads to Atlanta, Ga., and gets a taste of the Caribbean from Bahamas native Daron Wilsons Island Chef Cafe truck. Brad enjoys the classic mango jerk chicken and fresh conch salad before getting his sweet fix at The Sweet Divine Cupcake truck in St. Louis, Mo. He tries Chef Jenna Sieberts Drunken Pig cupcake made with beer and cheddar cheese as well as her more-traditional Banana Split Cupcake.

S2E7 - Sandwiches, Street Food and Cobbler a la Mode 2019-09-03

Brad Miller heads to Portland, Ore., to visit Chef Melissa McMillan at her Pastrami Zombie food truck. She shows Brad how to make the trucks namesake sandwich, and he also tries the Cubby Cubano, a twist on the classic Cubano sandwich. Next Brad swings down to St. Louis to visit Guerrilla Street Food, where Chef Joel Crespo serves up Filipino food with a spin. Brad tries the traditional beef asado with crab roe fried rice as well as a Filipino-style sweet bread sandwich stuffed with barbecue pork, pate and pickled veggies. Finally, Brad heads to Nashville for a taste of Grandmas cooking at The Tennessee Cobbler Company. Chef Jami Joe shows him how to make a Peach Cobbler Milkshake and her grandmas Blueberry-Lemon Cobbler with fresh blueberries and ice cream.

S2E8 - Burritos, Kabobs and S'Mores 2019-09-10

In St. Louis, Brad Miller visits the Seoul Taco truck, where Chef David Choi is serving up a unique spin on Mexican food by infusing it with the flavors of Korea. Brad samples a Gogi Bowl and the popular Korean barbecue burrito filled with marinated beef and spicy kimchi fried rice. Next, Brad travels to Portland, Ore., to meet Chef Victor Darchini at his Caspian Kabob food truck. Victor shows Brad how to make authentic Persian food, including his popular lamb and beef kabob. Brad sticks around Portland and stops at the Wild North food truck, where Chef Brandon Hughes uses his wood-fired oven to deliver the inventive Shrimp Boil Bread Bowl. For dessert, Brad satisfies his sweet tooth with the decadent Campfire SMores Cookies featuring toasted bourbon-vanilla marshmallows.

S2E9 - Hot Chicken, Spicy Beef and Ice Cream Sundaes 2019-09-17

Brad Miller begins his culinary adventure in Nashville at Reds 615 Kitchen food truck, where Chef Eric White is known for his take on the local favorite, hot chicken. Then Brad heads out west to Portland, Ore., where he checks out White Elephant Asian Fusion, a food truck delivering authentic Laotian cuisine. Brad samples a few dishes from Chef Chris Soutavong, including his special Green Papaya Salad and Waterfall Beef with sirloin marinated in soy sauce, red chile and ginger. Finally, Brad heads up to Seattle to visit the citys first Native American food truck, Off the Rez. Chef Cecilia Rikard shows Brad how to make their famous frybread taco topped with sausage gravy and a fried egg, and for dessert, they assemble an ice cream sundae with all the fixins nestled between more fresh, warm frybread.

S2E10 - Ribs, Ramen and Gooey Butter Cake 2019-09-24

Brad Millers food truck trek starts at Wood Shop BBQ in Seattle, where Chef Matt Davis serves up massive smoked beef ribs and chicken wings tossed in his special Kansas City-style barbecue sauce. Next up is the Hapa PDX truck in Portland, Ore., where Brad meets chefs and co-owners Sara and Michael Littman. He tries the G-Special Ramen with tender slices of pork belly, pickled shiitake mushrooms and a soft-boiled egg. Finally, Brad stops in St. Louis to visit Farmtruk, where owner Samantha Mitchell serves her mouthwatering soft-shell crab BLT and a St. Louis specialty -- gooey butter cake -- topped with fresh strawberry sauce and whipped honey goat cheese.