'Swine dining' from the Meat Wagon BBQ truck

The Meat Wagon BBQ truck and its faux-wood-panel design recently caught our eye at the Navy Yard. We had to try some of their "swine dining" for ourselves. This award-winning crew isn't reinventing BBQ, so don't look for any multinational fusion dishes. They're looking to master the basics: meat and smoke. "It's BBQ and it's delicious," they state on their website. 'Nuff said.

Story: Meat Wagon started on Nicholas Andersch's Big Green Egg smoker. Andersch, an elevator constructor, kept practicing his BBQ technique, then started entering local competitions - and winning. "Then, he thought, 'Why don't I make this a business?' " said Adrienne Mattison, who owns the truck. They cook out of their commissary at Stephanie's Lounge and Sports Bar in Doylestown. And they've won more awards, including first-place pork and reserve champion at a BBQ state championship competition last year. The truck is often at the Philadelphia Zoo on weekends.

Menu: Basic, which is how we like our BBQ. Pulled chicken. Pulled pork and brisket sandwiches. Ribs, from a quarter rack to a full rack. A sampler platter. Familiar sides, such as mac & cheese in a béchamel sauce, baked beans with bacon and brown sugar, coleslaw, and homemade potato salad. "People really, really like the brisket, but a lot of people don't know what it is," Mattison said. "I think it's the best thing."

Getting saucy: Meat Wagon also has three housemade BBQ sauces: regular, spicy, and Carolina vinegar. We shot some of the spicy and Carolina vinegar on a pulled chicken sandwich and it hit the spot. Now we have to go back and try the brisket.

Social stuff: Find upcoming locations at themeatwagonbbq.com. Facebook: "Meat Wagon BBQ." Twitter: @themeatwagonbbq. Instagram: @themeatwagonbbq. For catering, email: info@themeatwagonbbq.com.

Staff writer William Bender knows his way around the BBQ circuit, but he'll eat pretty much anything come lunchtime. Got a food truck tip? Tweet: @wbender99.