- Oct 30, 2016
- 3
- 10
Good morning!
We're about halfway through a build of a 'gourmet' taco truck here in Omaha, Nebraska called CHAYO.
With a background on the KCBS and ribfest circuit, we'll be smoking most of the meats used in our tacos. For the non-smoked meats, we'll be using our on-board Vulcan grills: a standard Vulcan rapid recovery flat top (plancha) and the Vulcan IRX infrared charbroiler. Our slogan is 'Fresh ~ Local ~ Tacos' and we have a nice little prep kitchen called La Cocinita to do most of the smoking, prep, marinating, etc.
In the kitchen, we're using a Southern Pride DH 65 for all of our smoked meats, with a 50/50 blend of hickory and mesquite for the pork shoulder and 'Gringo Brisket', which are both smoked/roasted overnight for 10 hours. In the truck, the Vulcan IRX charbroiler handles the carne asada on a cook to order basis while the Vulcan RRG plancha handles the tocinillo tacos and warms up the pulled chicken or pulled pork.
I'm always looking for seasonal and regional variations to keep things interesting!
Robert Conner
Chayo /La Cocinita
We're about halfway through a build of a 'gourmet' taco truck here in Omaha, Nebraska called CHAYO.
With a background on the KCBS and ribfest circuit, we'll be smoking most of the meats used in our tacos. For the non-smoked meats, we'll be using our on-board Vulcan grills: a standard Vulcan rapid recovery flat top (plancha) and the Vulcan IRX infrared charbroiler. Our slogan is 'Fresh ~ Local ~ Tacos' and we have a nice little prep kitchen called La Cocinita to do most of the smoking, prep, marinating, etc.
In the kitchen, we're using a Southern Pride DH 65 for all of our smoked meats, with a 50/50 blend of hickory and mesquite for the pork shoulder and 'Gringo Brisket', which are both smoked/roasted overnight for 10 hours. In the truck, the Vulcan IRX charbroiler handles the carne asada on a cook to order basis while the Vulcan RRG plancha handles the tocinillo tacos and warms up the pulled chicken or pulled pork.
I'm always looking for seasonal and regional variations to keep things interesting!
Robert Conner
Chayo /La Cocinita
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