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Friday, February 17, 2017
Banjo's (Nashville, TN)
I'm a big fan of food trucks for many reasons. These mobile eateries often offer some of the most unique menu items you'll find, and I admire their willingness to experiment with daily specials. Banjo's truck was scheduled for a lunch run out in Madison, Tennessee today, which isn't exactly close to my office distance-wise, but with interstate driving it really doesn't take any longer to get there than a trip to East Nashville.
Chicken and waffles is always awesome, but Banjo's goes all-in with their Pulled Pork Waffle in addition to the usual poultry. Besides the obvious, this dish comes topped with blue cheese coleslaw and drizzled with your choice of sauce. I picked their cilantro-jalapeño ranch to jazz things up, especially since the traditional barbecue sauce option was a bottle of Sweet Baby Ray's. Well, it turns out the sauce doesn't come pre-drizzled anymore, but there were several bottles set out for customers to add as desired. This was already more than enough food for lunch, but I would have been remiss if I didn't also sample their Baby Back Ribs. The ribs are accompanied by blue cheese slaw as well, but I subbed in some ranchero beans instead. Although I had initially requested loaded potato salad as my side, that's now a "seasonal item" for some reason. None of these hiccups were deal-breakers by any means, but they did make the ordering process a little frustrating.
Banjo's three-man crew may not be enough, or at the very least the one they have isn't efficient. They started taking orders ten minutes later than scheduled. I was the fifth person in line, and it was thirty minutes later before I had my food in hand. Apparently it took some time for them to get the fryer hot, and since they've decided to start including French fries with their rib baskets, I got caught in the wake as well. The guy who handed me my order apologized and assured me that their food was worth the wait. Since I basically spent my entire lunch break plus fifteen minutes merely acquiring food, I hoped that he was right.
The blue cheese gave Banjo's coleslaw a really interesting bite, which I liked much more than the basic mayo variety. I found the pork tender and juicy, and it was adequately seasoned. There were hints of smoke in each forkful, as well as a matching rosy color from the smoke. That said, the pork was a little watery, like it had been hanging out in its own juices for too long. The waffle itself was a great vehicle for this dish. Mine was light and fluffy, and the lack of sweetness helped it pair nicely with the savory pork and pungent blue cheese. I thought that the addition of ranch dressing made for a great combination, and although the cilantro was definitely present, I didn't notice any jalapeño in it. Perhaps jalapeños are seasonal as well?
Standard frozen fries were nothing special and don't really warrant further mention. The ranchero beans were ok, but didn't particularly wow me. I was expecting ranch-style pinto beans by the name, so goopy baked beans were a bit of a disappointment. They also ran pretty heavy on the sauce. As for the ribs, I'll be honest, they didn't look all that great. There was a nice pink coloration on the pork, and the meat was certainly tender, but the crust (if you can even call it that) was fairly soggy. Even the heavy dose of dry rub had gotten mushy and caked on, partially because I think they're using too many powdered ingredients and not enough crystallized ones. The rub also tasted a lot like Old Bay seasoning, though spicier, and there was so much of it that I couldn't taste the advertised hickory/maple/cherry smoke. That may have been the biggest shame of all. Well, that and the fact that four ribs, fries, and a quarter-cup of baked beans cost me $12.00.
Obviously some degree of advanced cooking is required with food truck barbecue. I don't know how long beforehand Banjo's smokes their meat, but it's definitely too long. When barbecue sits around and just steams itself to death, the end result approaches pot roast territory.