The buttz truck

Your favorite food truck rolling through middle Tennessee.

buttz truck schedule

food truck CATERING

Wanna hire the truck for a public or private event? Check out our catering page.

faq

Approximate Clearance 30 feet long, height 13 ft and width 10ft (Food Truck)

Approximate Clearance 14 feet long (Food Trailer)

Yes we can park on any surface as long as it is level

 

No our truck/trailer is self-contained with water and a quiet Honda Generator.

No our service area consists of Middle Tennessee


Cash, Debit or Credit Cards, Apple Pay, Venmo or Business Checks (Only accepted for catering)

Yes all Onsite Food Truck, Drop Off/Delivery, Box Lunches and Buffet Style Catering requires a non-refundable 50% down payment

SMOKIN' BUTTZ CATERING FORM

I DO BBQ - WEDDING CATERING FORM

SMOKIN' BUTTZ DELIVERED CATERING

SMOKIN' BUTTz BOXED LUNCHES

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired