by Tara Morgan
Business had been slow for architect Brian Garrett. So the Maryland native decided to shift gears—literally. After slinging grub a few times at the Boise Urban Market, Garrett purchased a food truck. For three to four months, he put his architecture skills to work revamping it.
Tonight, the Saint Lawrence Gridiron food truck will make its official debut at First Thursday, parked in front of Bricolage.
“We’re calling it a gastro truck, so basically it’s higher-end pub food but very understandable and digestible food,” said Garrett. “We have a smoker on board, so we’re going to specialize in some beef brisket and some pulled pork, but that won't always be on the menu. We’re going to have a rotating menu and kind of just have fun with this thing.”
Though he lacks Southern roots, Garrett claims his German heritage gives him a shank up in the brisket realm because "the brothers that invented the Texas-style brisket are German immigrants."
“I’m one of those guys that does mess with Texas. Since I started smoking meat, smoking things, everyone was talking about how intimidated you should be by brisket, and I threw one on and messed it up,” laughed Garrett. “But the second one I did came out just beautiful.”
Garrett has also recruited James Patrick Kelly—an Idaho-based food, wine and travel writer and former Idaho Statesman food critic—to help with consulting and recipe development as the truck rolls forward.
“Tonight, we’re going to have brisket sliders, Boise Cheesesteak—which is a cheesesteak with brisket and cheddar beer sauce and grilled onions and red peppers—and then we’re going to have our standard pulled-pork sandwich with our vinegar or mustard sauce, french fries, sweet potato salad and bread pudding for dessert,” said Garrett.
“It is our maiden voyage, so we are working out kinks right now,” Garrett added, “But I’m optimistic that we’re not going to fall flat on our face tonight.”