Phoenix has been blessed with a veritable explosion of food trucks but none truly devoted to the art of embracing meat with smoke -- until Q Up. The were off the road most of last month due to a catastrophic engine failure but now they're back, with a completely rebuilt engine and some new recipes. Prior to their engine block meltdown, Q Up had just returned from the Tuscon Taco Festival where they won an award in the Anything Goes category for their BBQ pork nacho taco.
The Business: Q Up BBQ
What You Need to Know: Good, flavorful, delicious barbecue out of a food truck. Of course the good people of Q Up aren't satisfied with simply serving you a slab of meat on a plate; although that's totally an option with their meat platters, they tend to spice up their slow-cooked concoctions by serving them up with a Southwest twist. Just take a look at their slow-smoked BBQ pork nachos:
Where'd the name come from? We went back and forth on a few different names. We wanted to keep it simple and to the point and we actually polled it on Facebook and we got a really good response so it was Q Up.
How's business? It's been great we've been getting great feedback from people. We love it. We're a lot busier than I thought we were going to be.
Who's We? The family! It's myself and my wife Katherine, my daughter Taylor and my son Colin. It's a family operation.
What'd you do before you started BBQ? I've been cooking, not professionally, for about four years. But career wise, I was in banking. I was mortgage banker for about 11 years. I've always wanted to open up a restaurant, it's been a dream of mine. I wanted to do it, not for the money, but because I love to cook. I just got burned out on banking and with the economy being so bad, it just wore on me for so long. I got the opportunity to throw this together and get my feet wet. It's always been in the back of my mind, I just didn't know how to do it. I put it down on paper and I got a couple people to try my food and see what they thought. They wanted to invest in the company and became partners and they helped us get it up and running.
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Why BBQ? I love barbecue. Especially here in Arizona, I'm always outside grilling and I've had a lot of people tell me that they really love the way I cook the meat. The other thing is, I haven't really had a lot of just really great barbecue in Phoenix. So I wanted to try and pour my heart and passion into bringing great barbecue to the Valley.
Devin also let us know that they're planning to roll out a brand new dish in the next couple of weeks: A smoked brisket, bacon mac-n-cheese, grilled cheese sandwich on sourdough bread.