Fix on 66

Britney, the founder and creator of the LA inspired food truck shares her journey and motivation on bringing the LA food culture to the GC. 

Transcript

SPEAKER_00 0:44

To estimate and scale in usefulness is important. The value.

SPEAKER_01 0:51

Um, is it like a fluid podcast? Yeah, it's like something.

SPEAKER_03 0:55

It's it's really fluid.

SPEAKER_01 0:56

Yeah, yeah.

SPEAKER_03 0:57

And we're actually on, right? We're actually like recording on it. Yeah, that's how quick we we get to it, huh?

SPEAKER_02 1:03

Might as well.

SPEAKER_03 1:04

But we always like to start it off like just like talking about something random.

SPEAKER_02 1:07

You just you capture the moment when people are already in a conversation, that's when you hit start, so that it's less like it's like, oh, it's like there's no sudden realization like, oh shit, we're recording.

SPEAKER_03 1:16

Right. Yeah, right. But just so just real quick, if you say something mean, you can go to jail. Is that what you're saying right now? Yeah, yeah, yeah. That's the new bill, as best?

SPEAKER_02 1:28

Yeah, yeah, yeah. I'm asking, I'm asking um chat about it now.

SPEAKER_03 1:31

Uh what bill is that is that only in Australia? This morning in Queensland.

SPEAKER_01 1:37

See, that's crazy. The hater bill.

SPEAKER_03 1:39

The hater bill.

SPEAKER_01 1:40

Okay, you're hating, you will be in the ball.

SPEAKER_03 1:42

Hey, no more hater rate. Correct?

SPEAKER_02 1:47

I I don't know. I I'm gonna find out. You can display. You can strongly thumbs down or that's another thing too. Can I say, am I comfortably allowed to say, I strongly dislike the fact that there are more than two genders, or is that gonna be considered hate speech? Matter of fact, I'm time-stamping that because I don't know if I'm gonna get in trouble for that. You're gonna have to beep that off later.

SPEAKER_03 2:08

Like, you know what I mean? They're probably policing emojis too, man. You gotta be careful with those, right? Too many thumbs down.

SPEAKER_02 2:14

The law you're referring to is the fighting anti-Semitism, keeping guns out of hands of terrorists and criminals. Amendment Act 2026, passed by the Queensland Parliament. Get to the juicy stuff, get to the course. The legislation introduces a stronger H speech and extremism rules. One of the most controversial parts is that it criminalizes certain slogans and symbols that are used in a way we could be considered threatening, harassing, or offensive. That's lit. Examples specifically mentioned in the law include phrases like From the river to the sea. I'm gonna timestam this and uh globalize the in-first, in jail.

SPEAKER_03 2:48

Really? In the case.

SPEAKER_02 2:50

If someone uses those in public speech, protests, or signs in a way authorities consider menacing or offensive, they could face up to two years in prison.

SPEAKER_03 2:58

Hey, this is our new disclaimer, everyone, by the way, so just uh shout out to everybody.

SPEAKER_01 3:03

I'm thinking we can call this episode hate, speech, and hot dogs.

SPEAKER_02 3:06

No, no, we don't wanna we don't wanna make we don't wanna make hate speech the focus here, right?

SPEAKER_01 3:11

Okay, hot dogs and hate speech.

SPEAKER_03 3:13

Hey, I like that. Hey, welcome to the value podcast. I'm your humble, gracious, and honored host. And I got my man with me sitting next to me that does the most. Yeah, we got a handshake in that one.

SPEAKER_02 3:26

That was good. Well, we're at a table random. And you know what? Where are we right now? You know what? We are thinking we went back in the future. I've seen I've seen these in the movies, I've seen them um images. I've never been inside of one.

SPEAKER_03 3:40

Well, look, let me let me paint the picture. We have a beautiful, gracious, awesome guest with us. Her name's Brittany.

SPEAKER_01 3:49

Hello, everybody.

SPEAKER_03 3:50

What is good? How are you?

SPEAKER_01 3:52

Welcome to Big Benny's Diner is where you're at.

SPEAKER_03 3:55

Big Benny's Diner.

SPEAKER_01 3:56

At 782 Motors in Narang, Queensland, Australia.

SPEAKER_03 4:00

Hey! I never knew there was a place for this nice naring. It didn't, right? Honestly, this may be like top ten, top five, top three places in Nering. Yeah, in Narang to go to.

SPEAKER_04 4:12

You know, for sure.

SPEAKER_03 4:13

And it's so the weird thing about this place is like from the outside looking in, it looks like one of those factories you walk into and can potentially get killed in, right? Like looks like something from Saul. I wouldn't say that. No, it's pretty, it's pretty traumatic outside. But when you walk in, it's a whole nother world. Absolutely. Maybe, see, I'm not from America, so I don't know. Yeah, I've seen worse buildings, but right across the road, there's a building that says sharpening. That's it.

SPEAKER_02 4:38

Okay, look like where I'd be where I'd be scared shitless if I was in the middle of nowhere, driving on one of those long desert roads on the side of like Australia.

SPEAKER_03 4:47

Watch when the sun goes down. There's no lights on this road. It's pretty frightening. I'm telling you, I've lived I live right on the road. I know what it's like.

SPEAKER_01 4:54

They've added some um neon lights. They added some neon lights.

SPEAKER_02 4:56

So it's like there's some lighting. It's less looking. We are gonna have to get some dinner after this at this darn. Okay.

SPEAKER_01 5:03

Food will be ready by then. Alright, awesome.

SPEAKER_03 5:04

So look, that's one of the reasons why we're here. We have Brittany. She is the tell us about yourself, Brittany.

SPEAKER_01 5:10

Um, so I am the owner of Fix on 66 Food Truck and Catering. So yeah, a Route 66 themed um catering business.

SPEAKER_04 5:19

I love that.

SPEAKER_01 5:19

I've been doing that for about five years, and I also run um other pop-ups. This is one of my pop-ups of Big Benny's Diner. And this diner has actually come over from um the States, from California, from the OC.

SPEAKER_03 5:33

Really?

SPEAKER_01 5:33

Yeah, so Ruby's um there's a chain, a diner chain. It went out of business during COVID, and the owner of this bought it, shipped it over, and then rebuilt it in here. So we're in an actual American diner. No, we're that's been shipped over in um yeah, all the original everything.

SPEAKER_02 5:52

Yeah. She's like, although everything in about this place is come from America. Yeah, right.

SPEAKER_01 5:57

And I think legit.

SPEAKER_03 5:59

I think that's the vibe that you feel when you come in here. It it has like some soul, right? Yeah, like yeah, you it feels like it's it's lived in.

SPEAKER_01 6:07

Yeah, it's authentic.

SPEAKER_03 6:08

Right. Yeah. It's like your grandma's couch, right?

SPEAKER_01 6:11

You hit it and it's like, oh, it's it's not pretending to be a diner, it is this is the diner. It's Ruby's. And I might have been to this Ruby's diner when I was living in the States.

SPEAKER_03 6:20

Tell us about that. Because so you from you're from the States.

SPEAKER_01 6:23

Yes. So um I'm from Los Angeles. Um I grew up between like Inglewood and Torrance, so South Bay, for those who know. Um yes, and I moved out here around 10 years ago.

SPEAKER_04 6:34

Right, okay.

SPEAKER_01 6:35

Um, to bring my food because I I I was searching for seasoning and couldn't find it. So I was like, okay, let me bring them some seasoning. Let me show them what seasoning does. Right.

SPEAKER_02 6:44

Well, on on the coast. Yeah.

SPEAKER_01 6:46

In Australia. I first moved to Adelaide to bring some to bring seasoning. Oh, that's why.

SPEAKER_02 6:50

Okay, okay.

SPEAKER_01 6:51

And then I've made my way um up here. But I've been on the coast for nine years, ten years. Yeah.

SPEAKER_03 6:58

And that's just like me. I started in Melbourne.

SPEAKER_01 7:00

Yeah.

SPEAKER_03 7:00

And then once you come to the Go Coast, it's like, alright, no, this is this is where you want to be, right?

SPEAKER_01 7:05

Yeah, you don't want to be cold in Australia. Right. Like, I'm like, I could have been cold at home. Right, right, right, exactly.

SPEAKER_03 7:10

Now that's what's up. That's what's up. So, all the way from LA, um fix on 66. It has such a cool Route 66 vibe, right?

SPEAKER_01 7:20

Yeah.

SPEAKER_03 7:21

What inspired you to build a food truck around the American road trip culture, like here on the Gold Coast? What was that for you? What was that?

SPEAKER_01 7:29

Yeah, well, it's a very personal business. Um, um my dad passed away about three years ago, so I rebranded the food truck for Fix On 66. We used to drive Route 66 Route 66 every year from LA to Oklahoma City and back. So since I was born until I was about like 19, where I was like, okay, dad, I'm gonna fly. Right, right, right. So just me and him and the road both ways, learned to drive, did everything on that road. So um basically this food truck was owed to him. Okay. Owed to all the food stops that we would make uh along the way, and the different um states that you cross, the different ingredients that you get from the states, and I just think it's so unique and so cool. So I wanted to bring that essence to Australia. I thought it was something unique. Wow. Yeah.

SPEAKER_02 8:16

That's dope. That's dope. How how what what's the truck? What what is it?

SPEAKER_01 8:22

Um, so it's a uh 1956 Cara Park, so it's kind of that airstream silver bullet. It almost looks like a toaster.

SPEAKER_02 8:29

How?

SPEAKER_01 8:30

How does it look like a toaster?

SPEAKER_02 8:32

No, no, no, like how did you how did you get it? How did you find a caravan? Yeah, how did you get it?

SPEAKER_01 8:37

Well, yeah, it was from um Adelaide actually, and um it was already fitted out. It was from a place, um, a bar down there, and they fitted it out, and they were like, oh, we don't want it anymore. So, and I found it on marketplace, and it was like, oh my god, this is so dope. I needed it. So I was like, how am I not get it up here from Adelaide? Found uh two crackheads who were really um keen for some cash. Oh yes, so they went down and to Adelaide and got it back up within like two days. I didn't ask too many questions. I was worried that I was never gonna see him again. Right. But they wanted that cash and they brought it to me.

SPEAKER_04 9:12

No way. I love that.

SPEAKER_01 9:15

Don't hate speech to crackheads out there. They are good for thumb, they get jobs done.

SPEAKER_02 9:22

Look, persistence. Never work some wisdom. Wisdom somebody told told me one time they said never let a crackhead hustle harder than you.

unknown 9:31

Exactly.

SPEAKER_02 9:32

Because to be honest, like when they want that crack, they're gonna stop it.

SPEAKER_01 9:35

You're gonna get that dollar.

SPEAKER_02 9:37

Stop it. Nothing to make sure that's it.

SPEAKER_01 9:39

Yeah, so that's how I got my little care park up.

SPEAKER_02 9:42

And so how did you turn it into a mobile kitchen or did it already come?

SPEAKER_01 9:44

It was already fit out.

SPEAKER_02 9:45

Did you have to put your own stuff in there?

SPEAKER_01 9:47

Um, yeah, so it didn't come with any like fires or anything like that, but it had all of the bench tops and it had a fridge, and I think it used to be a coffee van, so I turned it into a little taco fruit 66 thing. But yeah, it was all fit out. It was cool. Nice.

SPEAKER_03 10:02

Yo, every food truck has some crazy startup stories, right? Obviously, you just gave us yours with the crackheads. Oh yeah, like that's just crazy. But like what what's been some of the biggest challenges um getting a fix on uh 66 off the ground? Like just here because obviously you've got American food now coming here, right? And there's a lot of some restrictions there or whatever, right?

SPEAKER_01 10:21

Yeah, and there's a lot of people doing it, so um it's a bit of competition out there, but yeah, it was I think some of my biggest battles with this business is weather.

SPEAKER_04 10:31

Okay.

SPEAKER_01 10:32

That you don't take in consideration, you know, like it never rains in side. Oh well it rains in Gold Coast. That is, and it doesn't rain normal, it rains sideways, it rains upwards, so like coming in the window.

SPEAKER_03 10:46

Yeah, for sure.

SPEAKER_01 10:47

Like and just torrential downpour, a lot of events getting canceled last minute because so I'm I feel like I'm always and then if it's not raining, then it's like 45 degrees. Okay. So you're really you're either battling you're battling the elements. Right.

SPEAKER_03 11:01

Just real quick for our US listeners, 45 degrees, we're talking 45 degrees Celsius. So that's like 150, something like another 20, like it's super hot.

SPEAKER_01 11:10

It's hot, and then it's always like more hotter in the boot truck as well.

SPEAKER_02 11:14

Right, but the food, the kitchen, the I could I could set a pan out on the road in the summer and probably fry an egg. Oh, east.

SPEAKER_01 11:20

Yeah, so probably fry an egg. These are things I was always thinking about, you know, competition and getting, you know, getting more clients and new people, and it was like, but the weather is like really harsh, you know. For sure. Um, so I'm always, you know, wind and and it just comes out of nowhere.

SPEAKER_03 11:37

The um it's uh yeah, let me ask you this like because it's like a food truck compared to a restaurant, right? Like we talk about a diner. Um do you feel like you have more of a flexibility because you can like move it around, yeah, kind of kind of roll with it, or is it like I mean, like you said, if it's raining, can can you just like hey, we're closing the shop and we're going down the road where it's like not raining, or yeah. Does it do you get that option, flexibility, or is it more so you kind of stuck to that area?

SPEAKER_01 12:06

Well that's the beauty of a food truck, is that you can if something's not working, you can move, or you can go to the you know, to the audience instead of trying to have people come to you. Right. So there is, but it with anything there's pluses and minuses, you know, for like for example, the elements of the rain and stuff. If you had a restaurant, you're protected. Where when you're outdoors, you're outdoors. So it has its plus and minuses, like anything, you know, one thing might be good, but another might be bad. So it's really just rolling with the punches, is what you gotta do.

SPEAKER_02 12:37

Well, what's um what's one menu item people come back for again and again?

SPEAKER_01 12:41

Um, the sloppy joe nachos. Everybody yeah, sloppy joe beef nachos is like a top seller, like everybody loves it. Like all my food is fire.

SPEAKER_03 12:51

Yo, my personal what that is, yeah. I was about to say, don't even start everything. Pump to break something. I know what sloppy joe's is. I've made that a few times, right? That's like that's like kind of like a poor man's meal in a sense, but it's it's delicious and great.

SPEAKER_02 13:05

Well, it's like okay, what if people crave more than normal food or a home cooked meal? It's always comfort food. Right.

SPEAKER_01 13:11

Yeah, food from your childhood, food that brings back memories. People ask what kind of cool cuisine I do besides Route 66. I'm like, oh, I do uh elevated poor people food.

SPEAKER_03 13:21

Right. There it is. That's what it is, right?

SPEAKER_01 13:23

But it's my culture, it's what I grew up on, and this is what I'm sharing.

SPEAKER_03 13:26

So tell that you know tell us what this sloppy Joe nachos. Just give us a little bit. You don't gotta share all the secrets, right?

SPEAKER_01 13:32

So um it's obviously tortilla chips and then my sloppy joe beef, um cheddar cheese, freshly grated cheddar cheese, and then I do like an avocado uh guacamole sauce, um a chipotle sour cream, my pico de cayo, and um onion cilantro or coriander mixed on top.

SPEAKER_03 13:51

See, you need to stop it.

SPEAKER_01 13:53

And everybody loves that, like everybody loves it.

SPEAKER_03 13:56

That's the go-to, huh?

SPEAKER_01 13:57

Yeah, I don't know. Okay, I shouldn't. It's not my personal favorite, but it's very good.

SPEAKER_02 14:04

Yeah. I made a bunch of stuff a week and I've just been eating that every single night. Yeah, see. Different foods and different things.

SPEAKER_03 14:10

Both y'all get me hungry already. I mean we get to be. Yo, so we've seen the secret menu creations, but what's what's the wildest combination the customer has ever asked you to make? Has has it do you do that even with your your plays? Like a thirsty.

SPEAKER_01 14:30

So this is like I like I was at um a music venue for uh two years, three years, and I would get pretty bored of the menu. Yeah. So I would just make stuff up for myself, and then customers would would see it and be like, what is that? I want that. So then I my secret menu just got like longer or longer. Um one of my craziest inventions, I I might bring it back. It wasn't the most um practical, but it was good. It was a pizza dia. Okay. So it was a quesadilla pizza.

SPEAKER_03 15:01

Right, right, right.

SPEAKER_01 15:02

Yeah.

SPEAKER_03 15:03

So just like a pizza folded in half?

SPEAKER_01 15:06

No, so it was like a cake, a big round quesadilla, and I did a burnt cheese crust all around it, and then it had the toppings, and it um cut in, and I served it in a pizza box.

SPEAKER_03 15:17

Wow.

SPEAKER_01 15:18

And then it had like all the toppings you can pick, like either chicken or beef, and then the salsa and everything. So it was like a quesadilla, and then the cheese in the middle of the quesadilla. Right. The meat and toppings with a um really nice burnt cheese crust around it in a pizza box. In a pizza box. Pizzadilla.

unknown 15:34

Dang.

SPEAKER_02 15:35

So we got like we got a pretty big food culture over here on the Gold Coast, especially with street food. Just grown, for sure. Going for like markets, right? So we have like Sunday stuff like Sunday markets over here all the time, and then heaps and heaps of different places. Most suburbs will have their own form of markets. Right. How do you compete with all of that?

SPEAKER_01 15:54

I don't. What that's the best way to win.

SPEAKER_03 16:00

That's the best way to do it. Hey, I feel you on that.

SPEAKER_01 16:02

I I I don't. Um, I don't, I'm not a big gambler. Um, the only time I do gamble is in Vegas when I'm getting free alcohol. Um so I don't like to take too many risks. I do a lot of catering, so it's prepaid, you know your numbers, you know how much to make. There's not food waste. Right. I hate food waste.

SPEAKER_04 16:19

Okay.

SPEAKER_01 16:19

Um, so I don't do too many um markets. I do do some like surf competitions and um rugby nines competitions, things like that, but I don't do too many markets just because of the unknown for the weather and things like that. But um, there are some that I've been checking out that I might do, but I've just been um I'm pretty busy with catering, so yeah.

SPEAKER_03 16:43

Do you go uh back home a lot to the US and and kind of like steal ideas of things that they're doing there? Um as like a maybe a competitive edge for you or yes, for sure.

SPEAKER_01 16:56

Like I feel like the states, depending where in the states, it's always like two, three years ahead. Um, things come out in the states and then it'll make it over here eventually. Like two, like uh maybe two to three years I've seen is the lead time on things to get over here. Okay. Um, so yeah, I always go home for market research.

SPEAKER_03 17:13

Right, right, right.

SPEAKER_01 17:15

Um, I'm always going home. Um, I'm always my family is always sending me recipes. Um, you know, I've gotten a hold of like my grandma's recipe book and um big baker's big, you know, a lot of soul food recipes. I guess the hardest part is getting ingredients. So every time I come home or go home, I'll bring like an extra suitcase full of just like shit I need, you know. So um, yeah, so going home is very uh necessity to go home.

SPEAKER_03 17:43

For sure. Look, I know uh running a food truck isn't a typical nine to five, right? But what's it what's the what's the typical life uh in for fix on 66? You know, what does that look like for you on the daily?

SPEAKER_01 17:55

Yeah, it's a 24 hour job. Right, right, I would imagine always, yeah. And because of my menus kind of like I have like a vet shop I go to, I know where to get these things and these, so it's a lot of running around, but it's okay. Like I'd rather be running around than sitting in an office. Okay. So um it's busy, it's it's hot, it's you're on your feet, and then you have to it's a lot of jobs. You're doing all the cleaning, you're doing all the mechanical work, like towing the truck, hook hook hooking it on to the back. These are things that you don't think about. And if the toe ball is broke, you have to, you know, you have to make sure the tires pumped up. So there's a lot of like mechanical things that I didn't I've totally forgot how to tow a truck, make sure that everything's you know weighted down and not falling everywhere. So there's a lot of other things besides hospitality that I've learned along the way. But yeah, it's it's and then people are emailing you at all times and quotes, and so it's a lot of work.

SPEAKER_03 18:51

Do you have a team of people that kind of help you facilitate or yeah?

SPEAKER_01 18:55

So I have um I have staff, they're amazing. I have um some younger girls, I call them tick and talk. They help me with my social media. They're they're younger, they're like 16, 17, so they love that stuff. I'm like, this is you guys, I am old. Right, right, right. You guys do the tick and talk, and I will do the chicken bake, right? So yeah, I do, and then I have like I have chefs and people. I I usually do all the admin behind the scenes stuff, but yeah, I do have lovely staff and they they make it work.

SPEAKER_02 19:23

Yeah, yeah, so so you were telling us about the catering and the events you do, right? Obviously, you're doing an event here today. Yes. What's like your memorabilia? What's like the greatest event you've been a part of or got to do?

SPEAKER_01 19:36

Um, so December we had an event here for um Fresh Styles 25th anniversary on the Gold Coast. It's a lowrider crew. Oh, um yeah, so they just did their 25-year anniversary here, and they did a huge um low rider role in Southcourt, and then they came here after for an after party. That's dope. And yeah, it was it was amazing. So we had all the low riders. I did the playlist, which was super cool. So I got to put all my old G-Funk, all my old, all the old music, and I was just I was in my element. I was loving it. So yeah, I think that was one of my topics.

SPEAKER_02 20:12

And I guess the follow-up question here is if you could pick and choose any single event for an entire weekend to go work at and park the Fix On 66 food truck, where would it be?

SPEAKER_01 20:22

Um, I would probably take it back home to Stagecoach, which is uh um a country music festival after Coachella. I used to go to that every year, but the only thing about I would not want to work it, I would just want it there for me to go. But I want to be at Stagecoach party. And then the food truck's there making money, and I'm not working it. I'll go get my food and be like, alright, guys, have one.

SPEAKER_02 20:43

You're just watching the chefs be like yeah.

SPEAKER_01 20:44

Yeah, yeah, but keep going. Good job. I'm gonna go catch back.

SPEAKER_03 20:50

That's but yeah. No, that's dope. That's dope. Are you you a big country music fan as well?

SPEAKER_01 20:55

Yeah, I'm a big music fan in general. So um I love all kinds of music. I love country music, I love hip hop, I love hip hop, I love it.

SPEAKER_03 21:04

You mentioned the G-funk, so I was like, all right. Yes, yes. Got the LB, the dog pound gangster got DPG in there.

SPEAKER_01 21:10

Yeah, I went to Cal State Long Beach, so I lived in um LBC for a little bit.

SPEAKER_03 21:14

Yeah, okay, okay.

SPEAKER_01 21:15

A lot of love for Long Beach.

SPEAKER_03 21:17

Yeah, man, that's what's up. That's what's up. If like it just going back to what he was saying, like, and you mentioned like having the truck running and you not having to work, how do you see Fix on 66 five years from now?

SPEAKER_01 21:29

Like Oh, that would be amazing.

SPEAKER_03 21:31

Yeah, do you see multiple trucks, a restaurant, something even bigger? What's your franchise? Yeah, what's your vision?

SPEAKER_01 21:36

Uh oh, it's it's hard to say. I don't know. I would love to have my own uh bar restaurant. Yeah. Um but still have the food truck for the catering off site, but have something um of my own where people can come and um yeah, I would I would love to have my own bar restaurant.

SPEAKER_03 21:54

Yeah.

SPEAKER_01 21:55

But who knows? With the tram and the price of rent, it's pretty hard.

SPEAKER_03 22:00

One of the things for me, like, and I just I still don't get it through my head, like, why this isn't a thing, but back home we got Denny's. We got iHop. Where nightclub, I mean, down south you got Waffle House, right? You got these places where you go to the nightclub, you go to the do your night thing, whatever. And then you can go and sit down and actually just Yeah, right? Norms. Go down, you can sit down and eat some breakfast, eat whatever you want.

SPEAKER_01 22:26

I love that.

SPEAKER_03 22:27

There's nothing really like that out here, and I don't know. I can do you know why that is? Is there some restrictions or something that I'm missing?

SPEAKER_01 22:35

No, I just think that it would have to be the only place where people are really out that late is in surfers, and then everybody just goes to McDonald's.

SPEAKER_03 22:43

Right, exactly.

SPEAKER_01 22:44

So that's the thing. I don't know. I don't maybe maybe the food's expensive, so after like you're out, people want cheap food like kebab maca's, it's cheap, it's easy. Where if going sitting down, I don't know.

SPEAKER_02 22:57

Just the the hassle of it all. Yeah, yeah. Yeah. Grab and go, right? Grab and go. Yeah, for sure. It's like I'm hungover, give me something good. Yeah, yeah.

SPEAKER_03 23:08

Yeah, give me something that's gonna sort me out. Yeah, that that's my I think if there's if there's anything that I want to see in the restaurant industry here on the coast as we grow, because like you said, the food culture is growing, it would be like something like this, but like where I can go at any time of night and not have to wait till like after, you know, stop at 8 o'clock and I can't eat any food. You know what I mean?

SPEAKER_01 23:29

Yeah, they shut early.

SPEAKER_03 23:30

After 10 o'clock, it's like alright, I I got McDonald's, I got Hungry Jacks, and a kebab.

SPEAKER_01 23:35

Not yeah, after 9 p.m. like anything healthy or delicious is basically off the table, and then you just have your kind of um fast foodies off the table.

SPEAKER_03 23:44

I just it's it seems like it's a huge market there and someone should take advantage.

SPEAKER_02 23:47

But you know, and that's the thing when you digress. If I I I was out when I'm when I'm out surface, yeah, I go for a um I go for a ready meal from a server because I know that if I eat like a kebab or a pizza or a McDonald's, yeah, it's all coming back up because yeah, it's too oily for that when I'm when you're that drunk sometimes. I got a fun question here. I think we should all answer this. Okay. Um some rapid fires. The rapid fires. But for uh so we'll we'll separate the two. Okay. If you could if you had to only eat one fix on 66 item for the rest of your life, what are you picking? Oh And then for us, if if we had to eat one specific food item or dish for the rest of our life, what are we picking? Right. Because I don't know the menu.

SPEAKER_01 24:33

Yeah, so I it's my uh Nashville chicken tacos.

SPEAKER_03 24:38

Okay.

SPEAKER_01 24:38

My Nashville hot chicken tacos.

SPEAKER_03 24:40

Tell us what that is, please.

SPEAKER_01 24:41

Yeah, so do you know see hot chicken hasn't really made it over here. I think it's one of the like days, but yeah, I think that's one of the things that's gonna be coming. So basically it's a fried chicken that's um dusted in like a cayenne um garlic powder kind of mix. It's a dry, um, dry rub. Yeah, and then I put it with my homemade ranch and pico de gallo and tortillas, and it's really good. Okay.

SPEAKER_03 25:05

I think I'm gonna go with that answer.

SPEAKER_02 25:07

I think I'm gonna have to get some of those too later, but um I mean for me it's Outside of the menu. What would you pick in? Probably like just a general food for the rest of your life. No, no, no, it has to be one dish.

SPEAKER_03 25:17

Yeah, like a general dish of food, right? It would probably be like chicken wings or tacos. Yeah, dude. Right? Um Lately I've been on this chicken wing craze, man. I don't know what it is. I've just been going places and eating chicken wings.

SPEAKER_02 25:30

To be honest, yeah.

SPEAKER_03 25:31

I think it's because of Black History Month.

SPEAKER_02 25:33

I'd be settled with like ribeye steak, three poached eggs, broccoli and chips. Every time? 100%. Every single time. Every single time. I could eat that breakfast on his dinner.

SPEAKER_01 25:43

I'm just gonna say quiet because I don't want to go to jail for two years for hate speech on that meal. What's wrong with steak and eggs? Um, no, it's okay. But what was it? Broccoli and chips?

SPEAKER_02 25:53

Broccoli, chips, steak, a ribeye steak, and poached eggs.

SPEAKER_01 25:56

I feel like that's like three different meals.

SPEAKER_02 25:59

It's like breakfast and steak, eggs, broccoli, and chips.

SPEAKER_01 26:02

Steak and eggs and welfare.

SPEAKER_03 26:03

So steak and wheelchair. Speaking of steak and eggs, how come there's no steak and egg places around here? I like steak and eggs. I'm not group on steak and eggs.

SPEAKER_01 26:10

Yeah.

SPEAKER_03 26:11

Um you can get that, you can go to a cafe. You can get like uh eggs benedict and fringe toast and pancakes welfare.

SPEAKER_02 26:18

We actually did a steak and eggs, but it was steak, eggs, egg, steak, egg whites, spinach, and uh roast potatoes. Right. But it wasn't like the full egg.

SPEAKER_03 26:30

But see, I'm talking like steak with my eggs and maybe some pancakes on the side.

SPEAKER_01 26:34

Yeah, like a breakfast thing. Like a breakfast. Yeah. I remember I told my husband one time I'm making steak and eggs, and they were just he looked at me like, what? Like why would you do it? Yeah, and I was like, yeah, it's protein and some more protein. Right, exactly. It's good.

SPEAKER_03 26:46

It tastes good, it tastes fantastic. Yes. Now that's what's up. Uh, rapid fire, next question. Be honest. What is the one thing on the menu, I uh item on the menu, that customers love, but you secretly think is overrated?

SPEAKER_01 26:58

The sloppy jo nacho.

SPEAKER_03 26:59

Really?

SPEAKER_01 27:00

No, I don't know. I'm just I'm not a big nacho fan. Okay, but everybody loves the nachos, and like I always am looking at like at the end of the day, like, okay, what was the most sold thing? And it's always the nachos. I'm just like, alright, well, I think people love it. I mean, I cook fire food, but yeah, people love it.

SPEAKER_03 27:18

I mean, the idea sounds good, right? Just the whole idea of sloppy joes is always new and different. Yeah, but then throw them on some nachos.

SPEAKER_01 27:26

Yeah, and I guess it's easy to share, people like it. Like if you're you know drinking, it's easy to do.

SPEAKER_03 27:30

I could I could see why you would think it's overrated though, because it's literally just sloppy joe's on some some courtships, right?

SPEAKER_02 27:36

To be honest, and to sh to any chef ever, it's always it's not about what you think is gonna sell the best, which is obviously or what should sell the best, which would be like the most extravagant item you have. It's always gonna be the simplest menu item you have.

SPEAKER_03 27:49

The simplest, right? Yeah, people like. Every single time. People like simple. That's what I've seen. For sure. Next one. Right before.

SPEAKER_02 27:57

You're serving food after a big night out. What's the funniest thing a drunk customer has ever said while ordering food?

SPEAKER_01 28:03

Oh gosh. Okay, so I had this guy, he was so obnoxious. He kept coming up to the food truck and he was being so rude. I told him, I'm like, I'm sorry, like, you're gonna have to just leave me alone. And he's like, Oh, come on, I just and then I'm like, here, just order your food and leave. Yeah. And then so he got some like chicken, I think he got like jerk chicken tacos, and he came up and he's like, Oh, do you have hot sauce? And I'm like, Oh, do I? So I have some hot sauce from Hot Ones. Have you guys seen hot ones? Not the d the uh not dab, but the one down is like number eight.

SPEAKER_02 28:33

Yeah.

SPEAKER_01 28:33

And I just like you have that here? No. I might.

SPEAKER_02 28:37

Can we do like a live spicy challenge?

SPEAKER_01 28:40

I might have, or I'm not sure, it's either here, I might have taken it to the truck, but I like poured it on, and this poor guy was crying, and then he came back and was apologizing for being rude, and he just like tears. It sobered him up. It sowed him up. He's like, I'm so sorry. I deserve that. No, that was my best.

SPEAKER_03 28:59

Oh, do you have something that's really spicy? That's pretty dope.

SPEAKER_01 29:02

I would have to check. You'd have to check.

SPEAKER_03 29:04

Why do you act like you like spicy food, bro? You know you don't love it. Really?

SPEAKER_01 29:08

Oh, we can do another podcast with food chuck as well.

SPEAKER_02 29:11

Easy, easy, man. Let's do it. Bro, I I I like okay, but I won't lie, I I like spicy but controlled, right? So I'll I'll whenever I go out, I'll always try and get something that's spicy. But this one time we were at uh the night dream world night markets. Yeah. And there were these like pulled beef tacos and they were amazing. And I'm like, yo, you got hot sauce? And he has a whole table of hot sauce. One of them was Scorpion Chili hot sauce. Okay. And I pick it up and he goes, whoa, whoa, whoa, whoa, whoa, whoa. Are you sure? And I'm like, yeah, what is it? And he goes, that's like my spiciest hot sauce. I'm like, alright, bet. Yeah. Eat the tacos. Fuck, this is spicy. I ended up running to the ice cream pile after grabbed two bowls of ice cream just to keep the heat down. No. But I I survived. I didn't vomit. That's the important part.

SPEAKER_03 29:57

Alright, so look, if Fix on CC6 had to battle another food truck on the Gold Coast for food supremacy. Who are you taking down first? Who are you battling?

SPEAKER_01 30:07

Um Do you know your ops?

SPEAKER_03 30:09

Have you been opting up?

SPEAKER_01 30:11

It has to be my girl Gemma over at uh Notorious EAT. Yes.

SPEAKER_03 30:17

Okay, I've I've seen them roving around notorious EAT.

SPEAKER_01 30:20

She's been in the game for like over 10 years. She's like uh she's a champion. She's like one of the number one food trucks on the Gold Coast.

SPEAKER_03 30:27

That's like a barbecue, right?

SPEAKER_01 30:29

Oh, she does like American food. She does like uh corn dogs and hot dogs and um loaded fries, and she does uh lots of catering, lots of stuff. She's really good. Um she's one of my home girls, she's been looking out for me, and okay, um, so I think that would be really fun to have a little battle. Nice, nice, nice.

SPEAKER_03 30:49

So, um yeah, that's interesting.

unknown 30:54

Yeah.

SPEAKER_03 30:55

Notorious EAT.

SPEAKER_01 30:56

Yes, Gemma over there. She's the homegirl, she's hilarious. We have a lot of fun.

SPEAKER_02 31:02

Have you have you ever made something so experimental that your entire team was like no, never again?

SPEAKER_01 31:07

Nah, everything I make is fire.

SPEAKER_02 31:09

Alright. You don't try weird things ever?

SPEAKER_01 31:11

No, I do, but they usually taste good. I have a lot of weird things that I make, but it's always like, damn, like, can we put this to the menu?

SPEAKER_02 31:21

If I have what's the weirdest thing you've come up with?

SPEAKER_01 31:24

Well the pizza deal was pretty crazy. And then what else? I'll have to ask Jake. He's been he's one of my chefs for a long time. What else have I done?

SPEAKER_03 31:32

Okay.

SPEAKER_01 31:32

Yeah.

SPEAKER_03 31:33

That's what's up. Look, if anyone, uh if someone offered you $500 to eat the strangest food combo, imaginable, what would it be?

SPEAKER_01 31:41

Ooh.

SPEAKER_03 31:42

Like for you. What's strange to you?

SPEAKER_01 31:44

Strange? I'm not a big cheesy person.

SPEAKER_03 31:46

Okay.

SPEAKER_01 31:47

Um, so like I really, you know, like blue cheeses or like really like cheesy cheeses.

SPEAKER_04 31:53

Yeah.

SPEAKER_01 31:53

But like cottage cheese, I don't know. I don't know if it's a texture of the smell. Like cottage cheese and blue cheese, I would struggle. I'd it'd have to be more than five checks. Okay, alright. That's a weird combo.

SPEAKER_03 32:05

Yeah, I don't know if you like cheese. Yeah, cottage cheese. I've never really did the cottage. No, it's just too lumpy. Yes, a little strange.

SPEAKER_01 32:13

So I don't know. I I I would try, but I'd definitely struggle.

SPEAKER_02 32:16

Okay. Have you ever let an audience member design a food item?

SPEAKER_01 32:20

Yeah, like I basically tell people, like, you see the menu, like, we have our proteins, and like you can mix and match. But like, what do you want?

SPEAKER_02 32:27

I can make so we're gonna we're gonna try and put a poll up after this episode's out. Um, and see if you'd be willing to let an audience member design something. Suggest something. Yeah. That'd be great.

SPEAKER_01 32:39

Hi, everybody out there, give me a challenge, throw me something, and I'll try to make it taste good.

SPEAKER_03 32:45

Let's get it. What's the biggest uh kitchen disaster that's almost shut down your truck?

SPEAKER_01 32:51

Ooh. Um, so my truck is all electronic.

SPEAKER_04 32:56

Okay.

SPEAKER_01 32:57

It's all electric. Right. So um, yeah, we've had some big storms where it's basically blown a lot of water came in. I think it was like during Alfred and like the whole sacket socket blew. Yes. Um, luckily it didn't catch the thing on fire, but it could have been a big disaster. Um when I came in the next day and the the fridge was off. So I had to throw away all the food in the fridge and start over, and it was a pretty big hit. But these are the things that you deal with. Yeah.

SPEAKER_02 33:28

Wow, okay. Last one here. What do you think? Um uh in general or off your menu is gourmet, but I don't know what do people think is gourmet, but it's actually really simple.

SPEAKER_01 33:41

Um, jerk chicken tacos. Um people don't know what that is and they just think it's really gourmet, but it's pretty easy. I just uh make the marinade and I marinate the chicken for 24 hours and then grill it and have like a really nice char on it. So people are just like, oh, but it's just it's about marinating, it's about you know giving the chicken enough time to um get all that seasoning in it. But yeah, I love the jerk chicken tacos.

SPEAKER_03 34:07

Yeah, that sounds like a winner right there. I haven't had jerk chicken in shh, how old am I? Probably since I was five or seven.

SPEAKER_01 34:17

Oh wow, yeah.

SPEAKER_03 34:18

Yeah, my my dad he owned a laundromat down on uh uh MLK Boulevard in Dinker. And uh there was next door it was a jerk chicken place.

SPEAKER_01 34:29

What was it called? Um It's in Inglewood.

SPEAKER_03 34:32

No, no, no. This was off of uh MLK in um this is in this is in South Central New York Exposition.

SPEAKER_01 34:37

Oh, okay, yeah.

SPEAKER_03 34:38

Um down over by Florence, and um I cannot remember that place, but yeah, that was I remember going there, it was next door, so we'd go to eat jerk chicken like every day.

SPEAKER_01 34:48

Yeah, well that's where my thing comes from is there's a place in Inglewood that me and my dad used to always go to.

SPEAKER_03 34:52

Okay.

SPEAKER_01 34:53

And um, so yeah, so everyone I go home I have it, so that was kind of like my ode to that.

SPEAKER_03 34:58

Yeah. Do you have like some seasonings or some sauces that like how do you get your how do you make your jerk chicken? The marinade. Yeah, the marinade.

SPEAKER_01 35:04

Yeah, yeah. So I I found some Jamaican people here. Okay, and yeah, so you got it legit. Yeah.

SPEAKER_02 35:10

I feel like that's like top secret then. Yeah, yeah. It is because I don't think it's for Jamaican people.

SPEAKER_01 35:14

I'm not Jamaican, but I love Jamaican food, but I want to give back to the people that made this thing. You know, I don't like to steal people's chick, and I want to give credit to where credit's due. And just like when I do soul food, other people doing soul food, like you know, Australians doing soul food. I'm like, okay, where are you getting these recipes from? And you if you're doing it, that's fine, but you need to give some um credit to where these recipes came from and why the recipe. But yeah.

SPEAKER_03 35:39

Nice, nice. Man, this has been awesome. Um gotta get my dad joke in there with the Jamaicans. You're Jamaican me hungry with all this food talk.

SPEAKER_02 35:49

Um, this is everybody stop for a minute.

SPEAKER_03 35:53

Yeah.

SPEAKER_02 35:53

I think somebody at this table is possessed by an owl. What is that? Somebody at this table, they're possessed by an owl an owl.

SPEAKER_03 36:03

Oh god. Dad jokes of the year.

SPEAKER_02 36:06

Hey, I'm gonna get I'm gonna get sent to jail for two years for that one.

SPEAKER_03 36:10

Hey, Britney, look, we appreciate you. Um we know you gotta get ready for this event. Thanks so much for taking the time out to have a chat with us. Thank you. Um it felt like it was short, but I think it was powerful. And we would love to do some more and uh come see you at another event, see the truck, and uh really just explore it all. But we appreciate you. Maybe get you out to one of our events. Yeah, I know.

SPEAKER_01 36:35

They guys had one of the henchmen not too long ago, right?

SPEAKER_03 36:37

Yeah, we did. Yeah, we had a we've had a couple at the henchmen. Okay, I think we're taking them this month off, and we're gonna be back at some stuff in April and May. Definitely. So um, we'll keep you posted. But thank you again. Really appreciate you.

SPEAKER_01 36:50

Thank you guys for having me on your show. This is so good. The value brought to you, Shakespeare Six, find me.

SPEAKER_03 37:00

Thank you so much. I am your humble, gracious, and honored host. And until next time, peace. Peace.

SPEAKER_00 37:10

The value brought to you by Genesis, the conglomerate. Yes.