By Bill Coyne
When the weather is beautiful it’s a great time to head to North Beach, Lake Charles, and I did just that recently. I step out of my truck and am hit with the unmistakable scent of summer. The aroma of tropical suntan lotion fills the air. Athletes prep their bodies before beginning the local beach volleyball tournament.
OK, so, according to the calendar, it’s not officially summer quite yet. But, the high humidity and the 90 degree temperature convinces otherwise. I consider a quick dip in the lapping waves, but have to forgo that idea. I’m here for a much bigger cause.
A couple of weeks prior, coordinator Casey Johnson reached out to me for a little help. With the SWLA Knights Volleyball tournament scheduled, Casey asked if there were a couple of food trucks that might be interested in setting up for the event and how he could best go about it.
After putting feelers out on social media, it was up to him to consider variety and choose a couple of available food trucks. Later, learning that one truck in particular was locked in, I knew my Saturday plans were cemented.
Personally, I was hoping this food truck was available as I’ve had my eye on them since day one. Allow me to introduce you to Raynell DeLaughter Butler, and her little green food truck, A Lot A lot Chuckwagon.
If you have ever read my previous articles, you know I love diversity, and the introduction of foods, processes and techniques that open a door to a world that some may have never experienced. Now, this may ruffle the feathers of those who crank out the ubiquitous plate lunches and cuisine prevalent here in SWLA, but, let me tell you: when I noticed what this young lady was cranking out, I was tripping over myself to get on board. Why? Because she’s doing things that I’ve had the pleasure of experiencing elsewhere. What is it that piqued my interest so easily? The first time I came across an image of the pork tenderloin sandwich I was hooked. Much as a lobster roll is regional to New England, or the Philly cheesesteak to Philadelphia, the pork tenderloin sandwich is a Midwest signature dish straight from Indianapolis, Indiana.
I got a chance to step inside the shiny new wagon and chat with Raynell while she prepped the fresh vegetables for the day. A Midwest girl herself, she relocated to Southwest Louisiana with her husband, Mike, several years ago. And now she’s following a dream and a passion to present her dishes to the people. A classically trained and accredited chef, her inspiration and dishes stem from years of home cooked meals and personal favorites, all created from her own spices, seasoning, sauces and jams.
Three’s a crowd in the quaint trailer, and I step away to let her finish prep. It’s the perfect moment to slip over to Mia’s Lemonade Stand for a cool drink.
When I return, the open sign is lit and Raynell is ready to take food orders. With the intention of bringing lunch home to my wife, Shyla, I get as much food as I think we can handle. I take shade under a tree and watch a little volleyball as my order’s being prepared. Soon, my name is called, and a plastic bag is passed through the window with exchanges of thank you. If weight is a telltale sign, this was an exclamation point, and all for $27. I walk with a hurry through the blistering parking lot to bake in the car. The internal heat is like an oven and, luckily, it keeps the food warm during the short drive home.
When I walk through the door Shyla has the island ready with paper plates, napkins and a couple of cold sodas waiting for the bounty in my hand. I tear open what is left of the bag. Somehow a few French fries had gone missing during the ride. Likely a culprit within the car, unable to resist the temptation of the aroma.
I lay the items out, slowly unwrapping for presentation. First, a big juicy cheeseburger. Well seasoned, and built right. There’s a science behind building a burger: you want it to stay juicy, but you don’t want the bun to get soggy. This can be tricky if you have to wait a few minutes before you get to enjoy it. It’s important to layer the bottom with lettuce, and then thick sliced ripe tomato before adding your patty with melted cheddar, topping it with red onion and a little bit of mayo. The perfect burger.
Next up is the spicy chicken sandwich. The thick chicken breast is breaded, seasoned with her own personal spices and fried to lock in flavor. Built with the same care as the burger, but lathered with a buffalo mayo sauce that offers a nice zing to each and every bite.
And of course, I’m saving the best for last. This is the Mac Daddy I came for. Don’t let the picture fool you–that’s a regular, full-size hamburger bun. In between the bun, is a pork tenderloin. Not just any regular pork tenderloin, this beauty is gently massaged with a meat mallet for uniform thickness, tenderizing with each blow. It’s then bathed in egg and dusted with her secret blend of spice coating for an amazing deep fried crunch. Obviously, you can’t start in the center of this thing. Do yourself a favor, as I did and tear off a sample bite from the edge.
I was thoroughly impressed with how easily the juicy pork just pulled away like a low and slow roasted hog. Eventually, you’ll get to the pickles and onion between the buns, but by then you’re likely full, and you have to save the rest for leftovers.
There is a passion in Raynell’s cooking, and she loves what she’s serving. With her rotating menu, I could eat here every day and never get tired of it. There’s a monte cristo and an elusive Ruben sandwich–a specialty which I am patiently waiting to try. This little Chuckwagon is just getting started, but she’s doing it the right way and I have nothing but love and support for this venture.
I highly recommend giving it a try. All of it. Especially before she realizes she’s selling the good stuff on the cheap.
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