Food Truck Nation Season 2 Episode 13 Corn Dogs and Cheesesteaks

Food Truck Nation season 2 episode 13 is all about two classic American foods: corn dogs and cheesesteaks. In this episode, host Brad Miller travels to different cities across the country to try out some of the best food trucks serving up these beloved dishes.

The episode starts off in Minneapolis, Minnesota, where Brad visits the TOT BOSS food truck, which specializes in totchos (tater tots topped with nacho toppings) and, of course, corn dogs. Owner Matthew Lokken gives Brad a behind-the-scenes look at how they make their corn dogs from scratch, using a special blend of cornmeal and spices for the batter. Brad tries their classic corn dog as well as a more adventurous version topped with bacon jam and cream cheese.

Next, Brad heads to Philadelphia, Pennsylvania, to try out some of the city's famous cheesesteaks. He visits the Made in Philly food truck, which boasts that they use only fresh, high-quality ingredients including Amoroso's rolls, the quintessential bread for a Philly cheesesteak. Owner Teddy Sourias demonstrates the art of cooking a perfect cheesesteak, with thinly sliced ribeye steak, grilled onions, and melted cheese. Brad digs in and declares it one of the best cheesesteaks he's ever had.

The episode then takes us west to Denver, Colorado, where Brad meets up with the owner of Devil Dawgs, a food truck that serves up both corn dogs and Chicago-style hot dogs. Brad tries their signature Denver dog, which is topped with green chili and crunchy tortilla strips, as well as their bacon-wrapped corn dog. Owner Darren Skilton shares his philosophy of using quality ingredients and making everything from scratch.

In Nashville, Tennessee, Brad visits the Music City Dog House, a food truck that specializes in hot dogs and sausages. Owner Cory Beveridge shows Brad how they make their signature corn dog batter, which is made with locally sourced stone-ground cornmeal and buttermilk. Brad tries their classic corn dog as well as a sausage corn dog that's served with honey mustard and jalapeno.

The episode wraps up in Los Angeles, California, where Brad visits the Tokyo Doggie Style food truck, which serves up Japanese-inspired hot dogs and other Asian-flavored dishes. Owner Kiyokazu Nakamura demonstrates how they make their signature Dragon Dog, which is topped with spicy tuna, avocado, and sriracha mayo. Brad also tries their corn dog, which is made with a tempura batter and served with a soy glaze.

Throughout the episode, Brad emphasizes the importance of supporting local food trucks that bring unique and delicious dishes to communities across the country. He also explores the history and cultural significance of both corn dogs and cheesesteaks, which are beloved comfort foods that have been around for generations.

Overall, Food Truck Nation season 2 episode 13 is a fun and tasty exploration of two classic American foods and the creative twists that food truck chefs are putting on them. Whether you're a fan of corn dogs or cheesesteaks (or both!), this episode is sure to whet your appetite and inspire you to seek out some of the best food trucks in your own city.