The Supermarket Gourmet

by Buck Reed

The Sauced Savage:

Food On The Go

Everyone has heard the term “The New Normal,” which is coined by scientists and doctors, as well as our political leaders. It is obvious that anyone who is not thinking about how their business will be operating or changing in the extremely near future, will not be in business in the very near future.

One big change in the food service industry is the expansion of food trucks, and Frederick County is keeping up. Of the 3 million food trucks currently operating in the United States, Frederick County has about 74. Given that most are under a year old, it is no surprise that The Sauced Savage is just over a year old.

Food trucks are notorious for having limited menus, which means they can concentrate on doing a few items very well. It means that an entrepreneur can put their passion into their work one meal at a time.

Jason Savage, the owner and operator of The Sauced Savage, had two things going for him. First, before he took on the truck, he worked for the county as a foreman for the Highway Operations. And, second, since his wife’s family has been operating a barbeque food truck for decades, you might say he married into the industry.

Mr. Savage bought his trailer about five years ago, and after modifying it, started working part-time in West Virginia. This put him in a very good position to move in on Frederick County about a year ago when the local government modified the rules on the food truck business. Making the jump to full-time meant leaving a steady paycheck, and although he had a few concerns, he pressed on.

Given that he opened just before the restrictions from the pandemic were in place, Savage has been able to roll with the waves. He even had it worked into his plan to shut down for one or two months if business slowed down, but that did not happen.

Today, he moves his trailer as needed to various spots around the county and works sporting events, festivals, and fundraisers, as well as traditional catering. With the ability to serve up to 4,000 meals a day, they can help with any function anyone might be planning.

Jason has actually been busy enough that he was able to take on some extra help; keeping it in the family, he hired his daughter, Riley Savage. With the warmer weather on the way, they plan on expanding their barbeque menu with pit beef and turkey. I, personally, like what they do with beef brisket with coleslaw, beans, and both traditional and spicy sauces.

For more information, you can follow The Sauced Savage on Facebook or visit their website at www.thesaucedsavage.com.

To book an event, contact The Sauced Savage at 301-418-2642.