So, you may have heard of this food truck called Grill ‘Em All. They were on a TV show called The Great Food Truck Race and before that, a West Los Angeles drunky-drunk post-bar favorite. For perhaps both of those reasons, I’ve ignored the truck, and to my own detriment as it turns out.
Before heading to the truck, we read up on what to eat. I think the ironic hipster burger of choice is the “Behemoth,” an otherwise normal BBQ sauced burger between two grilled cheese sandwiches instead of a bun. But there’s a lot of talk about the “Witte,” a burger with bacon, onions, aioli and cream cheese, and the Viking sank his vote on that one. But then I saw it. “The Dee Snider”: a peanut butter and jelly bacon burger laced with Sriracha sauce.
Peanut butter and jelly burger!
I say this with all honesty and assurances that I wouldn’t fool you: this was one of the best burgers I’ve ever eaten, and despite the patty being overcooked by several minutes. The crunchy peanut butter was the predictably good part, supplying creaminess and texture to the mess, but the jelly? And the Sriracha? Totally genius. I couldn’t make out what kind of jelly it was, but I’m going to timidly claim it was grape. And just enough hot sauce to keep the whole thing from confusing your palate. What might have been twee transforms into something complex and impossible to stop eating.
While we were standing in line (and for a mere 5 minutes, after which our food took only 5 minutes to be made GRILLED CHEESE TRUCK YOU SHOULD PAY ATTENTION) a woman in full cyclist gear including the bicycle approached me and said “Can you tell me what the deal is here?” She gestured to the long and enthusiastic line at the Grill ‘Em All truck while other nearby trucks wanted for a single customer. I explained to her the TV show, but then pointed out the occasionally bizarre menu. Her face lit up. “What are you going to get?”
“Peanut butter and jelly burger,” I told her. She laughed. I laughed too. What I didn’t know was that I would have to stop myself from going back and ordering a second one.March 13th, 2011 | Eatin' Fancy