The board on the trailer. Tap to read the printed menu full size.
The menu
Built for quality and speed. You’d think everything here would take longer than it does: Wagyu smashed to order, fries cooked three times. Chef Joe built this menu and this line to get the best burger and fries you can imagine to you in no time.
Order online · or call (970) 500-1640. Pick up at the Chef Joe food trailer, 215 Ute Street. Order opens that dish to pay online.
Burgers
Every smash burger comes on a sourdough potato brioche bun with bang bang sauce — sriracha, Kewpie mayo and Mae Ploy sweet chili, very mild. Lettuce and tomato on request, no charge.
Single Smash Meal
$12
3 oz American Wagyu smashed with Joe’s own rub and sweet onions, American cheese and bang bang sauce — served with fries.
Allergies? Tell us before you order so we can make arrangements. We take every precaution, but this is a food trailer: surfaces and frying oils are shared.
Peanut
Bang Bang Shrimp is fried in a peanut oil blend and beef tallow.
Shellfish
Bang Bang Shrimp, also on the Sampler Platter.
Egg
Bang bang sauce (Kewpie mayo) on every smash burger, the brioche buns, and the fried egg.
Sesame
The seeds on the buns.
Wheat
The buns and breads. Gluten free bun available — ask.
Dairy
The cheeses, cream cheese, milkshake, brioche buns and the Brady Street cheese sprinkle on fries and salad.
Tree nuts
Cashews in the salad.
Frying fat
We fry in beef tallow; on Sundays, sometimes blended with duck fat when we have it.
Order any time, even when the kitchen’s closed, and pick up at the Chef Joe food trailer, 215 Ute Street. Pay at pickup; orders of $75 or more need a 50% deposit. Prefer to pay now? Order & pay online through Delta Roadhouse.
Order ahead, skip the line
Order any time — even when the kitchen’s closed — and your food’s hot and waiting when you get here.
1Add your food from the menu.
2Pick a pickup time — Sunday to Wednesday, during trailer hours.
3Submit. Chef Joe texts you to confirm; pick it up at the Chef Joe food trailer, 215 Ute Street.
At the end, submit it or email it to us with your whole order, or call it in. Pay at pickup; orders of $75 or more need a 50% deposit.
Catering, parties and office events: give us 48 hours when you can. Need it today or tomorrow? Call or text Joe at (970) 462-2817 and we’ll make it work.
We deliver to businesses and homes within 10 miles — $4.99 delivery. Weekends aren’t always available, so call to schedule ahead or check.
Come to Joe’s
Where to find us
We’re not a food truck that moves every day. Lunch and dinner Sunday to Wednesday, same courtyard at Delta Roadhouse, just off Main Street. Closed Thursday to Saturday.
Sun
Courtyard
Mon
Courtyard
Tue
Courtyard
Wed
Courtyard
Thu
Closed
Fri
Closed
Sat
Closed
Courtyard hours:Sun 11–7 · Mon–Wed 11:30–7
Sunday 18 Oct:Closed · back Mon 11:30–7
This week:Thu 11:30–7 · Fri & Sat 11–after the show (about 9–10)
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Heads up:
The trailer in the courtyard at Delta Roadhouse, 215 Ute Street.
Heading north on Main St (Hwy 50)? Turn right on Ute St, just past Maverik. There’s no left onto Ute St from southbound Main.
Directions from your townHide the directions
From Montrose & Olathe
Hwy 50 into Delta (it becomes Main St), then right on Ute St.
From Cedaredge & Hotchkiss
Hwy 92 west, right on Main St at Maverik, then right on Ute St.
From Grand Junction
Hwy 50 into Delta, over the river. Loop around City Market: right on Gunnison River Dr, left on Palmer St, left on 1st St, then left on Main St and right on Ute St.
11 am–7 pm · Broncos at 49ers, 2:25 pm, on in the Delta Roadhouse Tavern. Tailgate specials (dine-in) at the Chef Joe food trailer, outdoor yard games, and $4 Orange Crush shakes at Mimi’s with your Chef Joe meal receipt.
Broncos games are on in the Delta Roadhouse Tavern, and the Chef Joe food trailer is open right outside in the courtyard, Sunday 11am – 7pm. Drafts are poured inside by Delta Roadhouse.
Next game
DenveratSan Francisco
Broncos at 49ers · Levi’s Stadium · CBS
Sun Oct 4 · kickoff 2:25 pm MT
Sun Oct 4 · 2:25 pm MT · on in the Delta Roadhouse Tavern, tailgate specials at the trailer.
Dine-in only · Sundays during Broncos games
Tailgate specials
The 50 Pack7 smash burgers on a party plate: 7 for #7, 50 for the ’15 champs.$50
The Champ 24 Pack4 smash burgers, for #24.$24
The 88 Team Plate8 smash burgers and 8 fries, in honor of #88.$88
Mile High TD Double2 smash burgers and a fry: $22.25 for the 2,225 yards from scrimmage #30 ran in 1998, his MVP season.$22.25
The 88 Burger & FryA smash burger and a small fry, in memory of Demaryius Thomas, #88.$8.80
Mile High FriesTallow fries piled high with cheese.$5
Orange Crush ShakesWith any Chef Joe meal: show your receipt at Mimi’s Sweet Treats, next door.$4
Overtime BonusGame goes to OT? Already bought a Chef Joe meal? Get a free order of tallow fries or a free Mimi’s milkshake, for #88’s first-play overtime touchdown.Free
Kickoff to final whistle, at the Chef Joe food trailer. Not available to order ahead.
The Tavern at Delta Roadhouse, where the game is on.Poured by Delta Roadhouse, in the Tavern.
Broncos Sundays Mountain time · specials run every game
Chef Joe is Joseph Sutliff, co-owner of Mimi’s Sweet Treats and owner of Vivere Colorado. Fifteen seconds from the courtyard. Tap play for sound. More about Chef Joe →
Who’s Chef Joe? The trailer, the smash and the sauce.
so who’s Chef Joe?
“Mimi’s son! He helped make Mimi’s ice cream what it is today. Now you should try his food.”
Right across the courtyard. Chef Joe at Roadhouse, 215 Ute St.
A fry is mostly a texture problem. You want a shell that shatters and an inside like mashed potato — and one trip through the fryer can't give you both. Three can.
How the three cooks workHide the details
The technique isn't mine. It was worked out by Heston Blumenthal, who developed it at home in 1992, settled the method in 1993, and put it on the menu at The Fat Duck in Bray, England in 1995. It's widely considered the most influential thing to happen to a potato in fifty years. I just refuse to cut the corners it asks for.
Simmer
Cook until it nearly falls apart
Simmered right to the edge of collapse. The surface cracks and roughens — and every one of those cracks is somewhere the crust will later form.
Chill · then 265°F
Dry it out, then fry it low
Cooled and dried until the surface moisture is gone, then a low fry that drives out more water and sets the shell without taking on colour.
Chill · then 355°F
Fry hot, to order
Chilled again, then straight into hot tallow the moment you order. That's the fry that turns the shell to glass. It happens after you've ordered, never before.
Why beef tallow. Most places fry in vegetable oil because it's cheap and it lasts. Tallow crisps harder and tastes like something. It's the reason they cost what they cost.
The onions go on before the smash, so they cook into the crust rather than sit on top of it.The final fry. Hot tallow, and only once you have ordered.
From the courtyard
Our own food and our own trailer — no stock photography. Tap any photo to see it bigger.
Bang Bang Shrimp.Wagyu Patty Melt, on the flat-top.A smash burger and fries.Gochujang Chicken Salad on the mesh table.Sourdough potato brioche buns and the braided bread.Wagyu and onion, before the smash.
