A food truck aficionado 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.
Brad Miller heads to Seattle, where Rob Killiam of Bread and Circuses is dishing out comfort food with a playful twist. Brad samples the nacho cheeseburger and the pizza supreme corn dog before heading across town to find the Peasant Food Manifesto truck.
Brad Miller hits the road in St. Louis, where he gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck. Brad tries Chef Thomas "Buzz" Moore's signature yellow fin tuna poke bowl and his Kalua Pork Buns topped with barbecue sauce.
Brad Miller starts out at Nashville's Sucker Brunch truck, where Chef Michael Gilbert's celebration of breakfast comes in a grits dish topped with smoked Andouille sausage, caramelized onions and spinach. Next, Brad heads to Atlanta, Georgia.
Brad Miller travels to Nashville, Tennessee, 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, Colorado. Finally, Brad heads south to Atlanta, Georgia, where he finds the Meatballerz Truck and owner Cara DeLalla's hand-rolled meatballs stuffed inside Italian boules.
Brad Miller travels to Atlanta, 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.