No 91: The Signature Bowl from the Churn & Burn Food Truck
So you love barbecue and everything that comes with it: cornbread, some tangy slaw, a drizzle of sauce —and don't forget the scoop of creamy mac and cheese. But when you're at a food-truck rally, craft brewery or festival, finding a place to sit down and enjoy a knife-and-fork platter isn't easy. Josh Bolte and Sean Dionisi of the Churn & Burn food truck are here to help with a portable barbecue meal that's as delicious as it is ingenious.
Bolte and Dionisi start with a bowl made from a cornbread waffle, created from a waffle-cone recipe that's been modified with enough cornmeal to give it country-style appeal. The waffle is pressed into a bowl shape, which hardens just enough to maintain its form while adding crunch and a touch of sweetness.
Into the bowl goes a generous heap of baked macaroni and cheese made primarily with sharp cheddar, but with an added hit of pecorino Romano and Parmesan. Then comes the meat — your choice of brisket, pulled pork, hot link or smoked chicken, with sauteed portobello mushroom as a meatless option. There's also a selection of five sauces; we were thrilled by the combination of brisket and smoked-jalapeño chimichurri for the balance of spicy, tangy, herbal and smoky. Dionisi says that's the combo they had in mind when they added the chimichurri to the menu — the Argentinian sauce is made to pair with beef — but that customers also enjoy it with chicken (pictured above).
Topped with slaw, the signature bowl contains a complete picnic in a handy edible bowl. "We wanted something people at an event or a festival could carry around," Dionisi adds. "A barbecue sundae, if you will."
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Bolte and Dionisi smoke all of their own meats and make everything on the menu from scratch. Catch Churn & Burn on Saturdays at Declaration Brewing or check the truck's Facebook page for upcoming appearances. And don't forget the "churn" part of the equation; the crew also makes liquid-nitrogen ice cream to order in a variety of fun and ever-shifting flavors.
Throughout this year, we'll be counting down the best dishes in the city — from longtime classics that keep us coming back to new additions that have caught our attention. If there's a dish you think we need to try, tell us about it in the comments section, or shoot us an e-mail at firstname.lastname@example.org.
Hungry for more? All the dishes in our 2016 countdown are linked below.
No. 100: Masala Beef at Biju's Little Curry Shop
No. 99: Bacon Shrimp and Grits at Bacon Social House
No. 98: Porchetta and Kimchi Sandwich at Brider
No. 97: Squab-and-Sunchoke Tortellini at Abejas
No. 96: Housemade Burrata at Viand
No, 95: Schweinshaxe at Rhein Haus
No. 94 Kimchi Jeon at Seoul BBQ
No. 93: Zuppa Pomodoro at Parisi Italian Market & Deli
No. 92: The Ocean Salad at Sushi-Rama