February 13, 2014
Spend Valentines Day with the couples behind Radius Pizzeria, Flight Wine Bar, Cork & BBQ Bus
Washington Post Express
By Holley Simmons
It’s been a wild ride since Che and Tadd launched the BBQ Bus over 2½ years ago, but it’s the small victories that propel them forward: The duo just took home three blue ribbons during this year’s Meat Week, and they look back fondly at their first Yelp review from April 2011. “We probably slept six hours the entire weekend.” Read More.
September 12, 2013
A Day in the Life – Tadd Ruddell-Tabisola, Chef and Co-Owner of BBQ Bus
In the Capital
By Carl Pierre
Tadd Ruddell-Tabisola is co-owner of BBQ Bus, one of the most popular local D.C. food trucks. BBQ Bus has already become synonymous with ‘delicious mobile eats’ with the lunch crowd in the District, but few people are familiar with the actual amount of effort and time it takes to prep and run one of the busiest food trucks in the city. Read More.
May 22, 2013
What the Truck?! BBQ Bus!
By Katie Andriulli
Although the meats are obviously the main event here, the sides are, dare I say it, even better than the headliner. Baked beans, slaw, black bean salad and roasted corn are featured daily, along with rotating specials. The day I went they were offering mashed potatoes with bacon, which… yes, please, always. Read More.
April 5, 2013
Keep on Truckin: BBQ Bus
Brightest Young Things
By Lauren Jones
Let me be clear: Even in this governmental suits-and-ties city we inhabit, if what I am eating involves BBQ sauce, I will be licking my fingers. As you know, sauce is one of my two favs and I am not ashamed. Meet Tadd Ruddell-Tabisola, owner of the BBQ Bus and winner of the DC Meat Week BBQ Food Truck Face Off. Read More.
December 6, 2011
If Only the Guys from BBQ Bus Would Switch Teams
Where to Eat at DC Food Trucks
Free lunch was being offered at work today as a part of a conference I’m participating in, but the Guinness beef stew with fire-roasted corn was calling my name 5 blocks (sans umbrella) through the rain. It was obviously cooked low & slow because the alcohol taste of the beer was totally gone leaving just a rich & creamy medley with tomatoes & onions. Read more.