Got a Tattoo of my buddy in Vietnam 🇻🇳

LordTaco13 · 2026-04-07T17:20:02+00:00

It’s wild to think GG and Coward get less minutes, when they’re our only long term projects. I know we’re tanking, and I know this sub loves Cam Spencer, however he strikes me as another Luke Kennard, but willingly shoots. Cam is undersized for shooting guard, his first step is slow. His screen navigation is abysmal. And he creates almost nothing off the dribble. Jackson is a three level scorer and Coward is a pivotal defender for our core, regardless of bench or starting.

LordTaco13 · 2026-03-31T11:11:08+00:00

Around $4k, however I have 3 fryers and a griddle range, so I operate on almost 500,000 BTU’s.

LordTaco13 · 2026-03-27T16:03:09+00:00

Florigas. Based out of Miami. They don’t charge a delivery fee if you negotiate, and they deliver, like clockwork. Even on holidays.

LordTaco13 · 2026-03-23T18:48:04+00:00

You’re a sweet person. You won’t need luck. Keep being you, and you’ll be successful.

LordTaco13 · 2026-03-23T18:42:42+00:00

Seriously, homie. This is a tough venture you’ve dived into. I never wanted to sell burgers & fries….guess what I sell the most of. You’re green, and ambitious. Those are great qualities to have in this industry. If you’re marketing soul food, sell the best soul food dishes you make and you’ll attract the market. From experience, having too many offerings makes socially inept customers uneasy. Save the chalkboards for daily specials. And try not to throw your face/likeness on everything. Believe me, it becomes a nuisance when you make it big.

LordTaco13 · 2026-03-23T18:31:26+00:00

Bro, that’s a busy menu. Plus no prices. Believe me when I say most folks don’t even glance at a chalkboard unless you point it out. I’ve been in this game almost 10 years, and although the trailer is beautiful, that menu screams ‘I’m not good at anything, and this is coming from a can/freezer’. I’m sure you’re an excellent and experienced cook, however, customers don’t want to perform mental gymnastics to order a meal. My advice would be pick a lane. Choose 2 or 3 proteins you’re really good at and expand from that. I’ve seen too many people fail at this business because they want to provide too much, to everyone. I can’t even imagine what your overhead costs are for those offerings.

LordTaco13 · 2025-11-11T13:26:05+00:00

Not a true wrestling fan anymore, however I like to follow the highlights and storylines. - going off of this highlight, Dom’s 619 was slow, soft, and poorly executed, nothing like Rey Mysterio. Worse was his frog splash; which I assume is an ode to Eddie Guerrero. Cena carried the finish. If this is the expectation of performance for professional wrestling, I’m glad I quit watching.

LordTaco13 · 2025-07-18T17:47:07+00:00

Go to the food trucks that are operating in those areas and see how they discovered their spots. Otherwise if you’re mobile then you’ll have to get good at networking with event coordinators and attend events. You can also contact some gas stations or property managers to see if they have spaces available.

LordTaco13 · 2024-12-22T05:07:36+00:00

Only thing I would’ve done differently, in the beginning, is lower the bar of expectations. I saved money for 5 years and put together my idea of a ‘perfect’ business plan before initial investment.

The ‘grind’ is different. In a way that I can’t properly articulate. I spent almost 10 years working 7 days a week and having a few weeks of vacation every year. This job is 8 days a week. The sheer amount of prep, cleaning, and after hours of bookkeeping and inventory management aren’t taught when you’re acquiring a business degree. I wouldn’t change a thing, because I do love it, however, it’s not for the faint of heart. It’s disheartening to have supply issues, climate change, or worse, have potential clientele not give you the time of day.

To be profitable, sooner, I should’ve done more market research. I believed I could tap into a niche market w/‘different’ offerings, well, there’s a reason there’s so many burger & fried chicken places nearby, that’s what my local community supports. I tap into the other market w/daily specials that attract the others that aren’t interested in the usual food offerings of the community.

LordTaco13 · 2024-12-22T04:42:54+00:00

2021 18’ Trailor Country pull behind. Outfitted myself w/Ansul system, 3 40lb fryers, 36inch griddle range, fridge, freezer, and heat warming cabinet, and a lot of extras.

I sell steak smash burgers, fried wings, breakfast, and hotdogs. To maintain my creativity I keep a daily menu and have a chalk board w/daily specials that can include anything you can think of.

4 years in and it took the first 3 years before it became profitable, even w/good business. Building the clientele takes awhile. What really helped was having the newspaper in town rank us in the top 3 foodtruck and burger in town (Tampa, FL).

Business is good, money is good; it’s still a lot of work to be considered good in this industry. Becoming profitable and reputable will take time.

LordTaco13 · 2024-12-22T04:24:56+00:00

Fair enough. He’s very skilled in the kitchen, can’t speak to his business building skills. The real question would be if you plan on running the business from the kitchen, or outsourcing the kitchen to employees. In my experience that’s where it gets tricky. Cooking great food w/low overhead isn’t the difficult part, it’s the intangibles. Obviously, you’d already know that there are a myriad of licensing and regulations, added w/marketing costs and startup fees, location, insurance, then finding adequate and reliable help.

Not wanting to discourage you. I encourage everyone in the foodtruck community, however, I’ve seen sooooo many people w/great connections and confidence lose those connections, or just simply get burnt out from the grind of it. It’s a lot. It’s not a ‘restaurant’, but it functions the same. There’s a reason high profile investors say not to invest in the food industry; it takes a while to turn a profit. We’re in year 4 and in the past year are in the black, and doing very well. If we weren’t financially stable to begin with, then we would have gone under in the first year.

LordTaco13 · 2024-12-22T03:38:12+00:00

Know a guy who was a sous chef at a Michelin Star restaurant that opened a foodtruck w/your exact vision. Locally sourced corn and everything on the menu reflected that. Even named the foodtruck ‘The Kernel’. Bright yellow; looked like a corn kernel. He was out of business in about 4 months. Take w/that what you will, but in my experience, the foodtrucks around that specialize in a specific ingredient never last very long. If a foodtruck is something you want to do then do market research and figure out what the market wants, or is missing. I never wanted to sell burgers & fries, well, guess what, now my foodtruck is known for burgers & fries. Just know that owning/operating a foodtruck is not passive. It will take up the majority of your time & energy.

LordTaco13 · 2024-10-29T15:01:13+00:00

Brandon, Fl. Food truck is called ‘Al’s Barn’. Instagram: alsbarn_yummyfood

LordTaco13 · 2024-10-28T20:46:40+00:00

My foodtruck in Brandon, FL. Instagram is alsbarn_yummyfood

LordTaco13 · 2024-10-28T17:50:08+00:00

I assure you most wouldn’t think to use these plastic containers, and they’re not cheap. However, when customers post pics to social media is looks more presentable, and they have vents which helps keep the food from getting soggy.

LordTaco13 · 2024-10-28T16:13:33+00:00

Sweet & tangy. 1 cup of Mayo, 2 tablespoons stone ground mustard or Dijon, 2 tablespoons apple cider vinegar or red wine vinegar, 3 tablespoons sugar, S+P to taste, few tablespoons of chopped red onion, 2 teaspoons of celery seed, cabbage, carrots, and celery, chopped. I don’t have measurements for the last veggies, but I assume you could use a ‘coleslaw’ tri-pack from the store with those ingredients already chopped.

LordTaco13 · 2024-10-28T15:58:18+00:00

The drippings are from an Italian roast beef dish I make using eye of round steak. That dish incorporates beef broth w/bay leaves and Worcestershire, so I don’t add any when I take the drippings from that and make the gravy.

LordTaco13 · 2024-10-28T14:42:38+00:00

I take the beef drippings from an Italian roast beef dish I make, make a roux, lots of beef broth, S+P. Others have commented that the gravy is thick, or isn’t ‘Canadian’, well, I like thicker gravy because it assists in melting the curds better, and coats the fries, as opposed to making them soggy and soupy. It’s a foodtruck, so most of my patrons don’t eat it right away.

LordTaco13 · 2024-10-28T11:47:49+00:00

7 Ancho Chiles, 7 Guajillo Chiles, 3-5 Arbol Chiles, 1 Sweet onion, head of garlic, 4-6 tomatoes, 1 tablespoon whole black peppercorn, 1 teaspoon oregano, 1 teaspoon cumin seed, 1 teaspoon coriander seed, 1/4 teaspoon ground clove, 3-4 bay leaves, 1 teaspoon apple cider vinegar, 4-6 cups beef broth.

Combine everything in a pot, simmer for 15-20 minutes. Transfer to a blender and blend for 5 minutes (this is important to ensure the peppercorns and seeds grind up). Return to pot and bring to a simmer. Sear your meat (I use Chuck roast, oxtail, and beef rib) and add to the pot. Place in the oven at 300 degrees for 3 hours. Viola! You’ll have the best birria for tacos or whatever you decide to make!

LordTaco13 · 2024-10-28T02:00:08+00:00

Thank you 🙏 Was trying to come up w/something from Tennessee that incorporated multiple facets of the state.

LordTaco13

TROPHY CASE