Food Truck Nation
Chef and food truck aficionado Brad Miller travels across the country to find the latest and greatest bites on wheels. He highlights the innovative chefs who push the boundaries of food and their customers' curious palates.
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Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts, and goat cheese; artisanal burgers.
Traditional Guatemalan street food; a double hot dog loaded with spiced shredded cabbage, chimichurri and guacamole; a blackened shrimp po' boy.
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.
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 DeLalla's hand-rolled meatballs stuffed inside Italian boules. For dessert, Brad gets his hands on their seasonal unicorn cake fritters.