Doug is something very special. A custom-made design. The classic Mercedes-Benz 608 D from 1980 was originally a UPS vehicle. Today, it serves as a mobile sales stall for “Daily Deli”. The operators of the food truck were very creative with regard to both the naming of their truck and their food. Offerings such as “Pulled Beef alla Gulasch” or “Pulled Chicken Burger alla Paprikahendl” are no rarity. It is difficult to decide on a house specialty. Modern street food with influences from the imperial era, that’s probably how the owner, Adnan, would summarize the concept behind “Daily Deli”.
Adnan has been successfully implementing his concept in Germany and Austria for one and a half years. “Daily Deli” is primarily aimed at lifestyle events, street food and music festivals, but major events and trade fairs are also on the project plan. Once the truck is loaded, it goes to the event venue where it is set up and decorated. “Then it’s simply a matter of waiting for the stampede”, explains Adnan. However, it wasn’t that easy at the beginning. “The events had to be carefully planned and at the beginning, there was always a fight for the coveted places”, says Adnan.
Adnan and his team have mastered the initial challenges well; they are now delighted by the very positive feedback and orders from large customers and live cooking shows. The aim now is to steadily create a brand and to make a name for themselves in the hard-fought food truck scene. The Mercedes-Benz 608 D is the ideal partner for this venture. However, even it has one small quirk: “The fuel indicator doesn’t work anymore, so our drivers always have to photograph the odometer so that they can estimate the distance”, laughs Adnan. But the classic “Doug” is forgiven for that.
The fuel indicator doesn’t work anymore, so our drivers always have to photograph the odometer so that they can estimate the distance
Á la Gulyas:
Heat all ingredients and leave the herbs to infuse for a while. Strain and prepare for the meat.
Rub the piece of beef with mustard and marinate in the refrigerator for 48 hours.Preheat the cold-water smoker, filled with water and with the oak chips added, to 120°C. Smoke the shoulder for around 16 hours (brushing regularly with the marinade) until an internal temperature of 92°C is reached. Then pull.
Lightly fry the onions, add the peppers. Add a little water and simmer gently, season to taste. Mix to a fine paste and bind with cornstarch. Turn the pulled beef in this mixture and incorporate gherkins as required.
Cut sandwich breads in half, fry briefly in a little butter and fill.