I put a call for food trucks out on my Facebook page and low and behold someone replied... someone I have known since preschool (that would be 35 plus years)... We worked out some details and he showed up with his truck that day...
The people loved the food... it was a good day all around.
I personally love the pulled pork tacos (they are to die for!!)... I have had the opportunity to get them a few more times since then... thank goodness! I even got a bit of catering from Rogue BBQ for my son and husband's birthday dinner.
I got to ask Rogue BBQ some questions... check out their responses - then go find them... you won't be disappointed... I Promise!
1. How did you get into the food truck business?
We were invited to participate at two local multi day events, Renzi Rib fest and South Park BMX state and national races. We began our operation with tow behind smokers, and 10x10 pop up canopies. Rogue was the brain child of these two events, as the brand grew so did the need for a more mobile setup.
2. What’s the biggest misconception people might have about food trucks?
Not all food trucks are created equal. Folks get excited because trucks are trendy and popular, but there is a difference between the chef driven menus and the rest. Pittsburgh has some really great food truck chefs out there, ours included that create chef developed concepts in a mobile unit. There is a lack of recognition for the hard work that is put in, which sometimes more often than not is very comparable to running a brick and mortar. However, the recognition for the brick and mortar chefs are more prevalent.
3. How did you pick the menu for the food truck?
We kept our staples like the smoked wings, and smoked ribs but we wanted to stay true to the mischievous yet playful definition of Rogue. Each item had to fulfill the expectations of great BBQ while being easily prepared on the road. After several trial runs which included some winners (brisket nachos, pulled pork tacos) and some not to be mentioned losers, are menu was created. Rogue composes the menus based upon events, everything from smoked turkey legs, to strawberry pretzel salad has seen their turn on the menu.
4. How are Rogue and Westwood connected (I know Rogue operates out of Westwood)?
Westwood is the sister catering company to Rogue. It is where we launched our first business, and is the home to both companies now.
5. What has been the most amusing thing that has happened at a food truck event?
It is so hard to nail down one specific event because we have a lot of fun while we are on the road. We love the furry friends, and you will usually catch us feeding them some great brisket, sometimes you may hear our team using swashbuckling pirate or macho man randy savage accents, other times they may be out dancing with the guests near the stage.
6. What’s the future for Rogue? Will you be selling the sauces/rubs? T-shirts? Swag –etc.?
You can purchase our t shirts and hoodies at Westwood, or contact us at roguebbqpgh@gmail.com. Currently we are working to package the dry rubs and dusts, and should be launching those in Spring 2019. Rogue is developing the plans to open a brick and mortar as well, but no date has yet been set.
7. Tell the readers how they can get a hold of you if they want you at their events and/or catered food – and where you will be ‘parked’ soon.
You can find all of this information on our website at roguebbqpgh.com or by liking us on facebook/twitter @roguebbqpgh
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