Dan Kraus is returning to his roots. Since buying out his business partner a few months ago, the butcher by trade has shifted the focus of That Food Truck to feature smoked meats.
“That’s the full push right now,” says Kraus, who fires up his smoker (and old clothes donation box-turned smoker) between 3 and 5 p.m. every Friday in the Seventh Son Parking lot, and then camps out all night until he starts serving outside the brewery at noon until he sells out.
He’s still offering the Big Bad Wolf (just with smoked meat, not braised), plus a 17-hour smoked brisket, pork shoulder, half and whole chickens and a meatless, veggie sandwich—all served with a side of pancakes. (his play on chicken and waffles—arguing that pancakes pair well with smoked meat).
Kraus is butchering everything, making his own bacon and starting to link his own sausage. By Thanksgiving, he’s hoping to fill special orders for smoked turkeys, too.
And next fall, keep an eye out for The Butcher’s Baker—a brick-and-mortar restaurant he plans to open with business partner Matt Swint of Per Zoot food truck. Together they’ll offer high-end pizzas and lots of smoked and rotisserie style meats on a menu under 15 items that will rotate every week. So far, he’s looking at locations in Bexley and a spot not far from his current hangout at Seventh Son.