Love food trucks? So do we! So much so that OnMilwaukee partnered with Milwaukee World Festival, Inc. to bring MKE Food Truck Fest to Henry Maier Festival Park in July. Find out more here. After 21 years working for the Wisconsin Department of Corrections, Adam Gegare says he followed a calling from God, quit his job and decided to take on a new career. He’d always enjoyed cooking, and – after serving barbeque casually at a number of events, including local church festivals – he says he decided to follow his calling to bring his food to a larger audience.
He launched his truck in June of 2020, with a name that both described himself (“I’m not the fastest guy on the planet,” he says) as well as the slow, deliberate process that defines his smoked meats. Gegare says he considers smoking a craft, so all of his meats are smoked on 100% hardwood without the aid of propane or a pellet smoker.
Gegare says he specializes in corporate catering, and he sets himself apart with unique offerings like his Quetatonater (loaded potato) and Keto BBQ bowl (sugar-free coleslaw topped with guest’s choice of meats).
But he also takes pride in his creative sauces, which include Crabby Apple (tangy with hints of apple); Cherry Bomb (cherry and chipotle); I-94 (slightly spicy; “like driving 90 miles an hour on I-94 past a Wisconsin State trooper”); and Dairyland Inferno (“It lit the cow’s ass on fire”). In fact, he’s currently in the process of trying to get his sauces into the retail market.
Type of food: Smoked meats and sides
Vegetarian/vegan/gluten-free options: Both his broccoli salad and baked beans are vegetarian and gluten-free; his barbeque sauces are also free of gluten.
Most popular item(s): Smoked brisket and the BBQ Sundae (macaroni and cheese topped with barbeque and sauce)
If you could park your truck anywhere for one day where would it be? “I love the idea of doing one-time events in the Downtown area of a big city,” Gegare says. “We served on our truck during game 6 of the Bucks’ play-offs this year, and it was the highlight of my year.”
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.