Eatfrysmith

BBQ and Smokehouse Food Truck

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Menu

Chili Cheese Fries:
Angus all-beef chili made with beer and chocolate. Topped with cheddar cheese. Try it on top of sweet potatoes!

Vegan Chili Fries:
Organic tomato and mixed beans with soy chorizo and smoked paprika, with or without cheese. (Here they’re pictured on sweet potato fries.)

Rajas Fries:
Fire-roasted poblano chiles, caramelized onions and shawarma-marinated steak with Jack cheese

Kimchi Fries:
Kimchi with Kurobuta pork belly, onions and cheddar cheese.

Chicken Sweet Potato:
Free-range chicken in tomatillo-tamarind sauce over sweet potato fries topped with cashews.

FIND US

Tuesday, January 22

Highland Park, Figueroa Produce, 6312 N. Figueroa, 5:30-9p

Wednesday, January 23

Hollywood, 1135 N. Mansfield Ave., 11:30a-2p

Rowland Heights Truck Fiesta, 1920 Brea Canyon Cut Off Rd., Walnut, 5-8:30p

Thursday, January 24

Private Event

Friday, January 25

Burbank, 2950 N. Hollywood Way, 11:30a-2p

Sunday, January 20

Closed

Locations and times are approximate and subject to change depending on traffic, parking, flat tires and other truck-specific challenges! Please check twitter.com/frysmith or the box below for updates. Thanks!

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Contact Us
February 4-10 is Free Stuff Week here at Frysmith! Just spend $10 on food, and we’ll give you your choice of a free bottle of Frysmith signature or spicy ketchup or a Frysmith t-shirt. You do have to know the password, of course, which is mayihavemyfreeketchuportshirtplease. Well, we won’t force you to say that. Just ask and ye shall receive.
Allison Morris at carinsurance.org sent over this cool graphic about the food truck industry today. Informative. Here’s a bigger version.
Check out the new truck night, Runway Eats, starting this Thursday in Van Nuys. Get your food, booze and views all in one place!
Don’t believe what the hot sunny weather is telling you right now. It’s November, which means it’s gravy on stuff season! Our poutine special for this week features short ribs braised in red wine, soy and some warming spices. It goes great with the Jackson Hole Sarsaparilla we have right now, which has a deep licorice-y profile with some wintergreen and vanilla.

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