Food Truck Bite of the Week: Flying Southern for the Winter

By Lou Bustamante Tue., Nov. 20 2012 at 12:15 PM

Categories: Pavement Cuisine, Street Eats

Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Southern Sandwich Co.
The Cuisine: West Texas and Carolina road food
Specialty Items: Brisket, pulled pork
Worth the Wait in Line? On a rainy day lunchtime, it was a total 7 minutes from the end of the line to food in hand.

The first time I went to Southern Sandwich, along with a pulled pork sandwich ($8), I was given a lesson in what you get when you're in too big a hurry. Ignoring the huge "Don't forget the sauce" sign by the pick up window, I failed to dress the meat with one of the three sauces (Mesquite Texas BBQ, Eastern Carolina Vinegar, or Cayenne Honey Mustard) that had been set out. I thought the sandwich was ok, with plenty of meat with good flavor, but I had that haunting feeling that something wasn't quite right, like accidentally wearing a t-shirt backwards. What a difference a little sauce makes.

Going back, I gave the other specialty of the house, Texas Chopped Beef Brisket Sandwich ($8) a try. A sesame bun came piled high with meat and slow cooked onions that added a touch of sweetness. The tender, lightly smoked meat was flavored with deep roast flavors, and the perfect amount of fat. A couple of pumps of the Texas BBQ sauce added acidity, sweetness, and smoke to liven up the meat to great sandwich status.

Brett and Nathan Niebergall, who run Southern Sandwich, were born in the Hill Country of Texas, an area renowned for their brisket, and then grew up in the Carolinas, well known for the pulled pork. Whether by osmosis, coincidence, or nurturing, the brisket and pulled pork are the best of the menu. Generous portions, the ability to sauce to your taste, and fast service make it a great choice for satisfying the BBQ craving.

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