What do you get when you combine scratch-made, authentic Southern BBQ with the munchie-riffic fusion stylings of food trucks? You get REDNECK NACHOS, a massive pile of criss- cut fries loaded with succulent pulled pork, BBQ sauce, cheese, and sour cream. Chef Ryan Lamon, a second-generation Georgia pitmaster, first got the Peaches' truck rolling in 2013 and his menu is always evolving. Count on the classic BRISKET SANDWICH—tender, beefy, and drenched in sugary-sweet sauce. A SOUTHERN PATTY MELT combines a grass-fed beef patty with grilled onions, serrano peppers, and a thick layer of the south's ultimate schmear: pimento cheese.
