The People Behind the Counter of Indy's Food Truck Scene

This article was originally published in our Summer 2026 print issue. Become a print subscriber to get stories like this delivered to your door four times per year.

We all love food trucks for delicious food on the go. But behind the counter, there’s a deeper story to our favorite mobile orders. Many food truck owners around the city are former chefs. Others are foragers, restaurant owners, fine-dining workers, and even college students. Here are some of their stories.

Every Friday and Saturday evening, the smell of slow- smoked barbecue drifts across the Goodwill parking lot at 96th and Zionsville Road. The source is Big Benz BBQ, a local food truck owned by 19-year-old Demico “Meko” Southern. Before long, a steady line forms and remains until the truck sells out — which happens more often than not. The first to go are Southern’s oxtails, racks of ribs, and rib tips.

“It seems like no matter how much of those [menu items] I cook, it’s never enough,” Southern said. “One night, I put out a video of 100 pounds of oxtails and sold them out. [The next day] I prepped 50 to 100 pounds more and still sold out again.”

The massively successful business is just a weekend side gig for Southern. During the week, he’s a full-time engineering student at Butler University. The business started as a way to cover tuition, but has since transformed into one of the buzziest food trucks in Indianapolis.

The operation is a true family affair: Southern’s parents, brothers, and cousins all chip in to help operate the grill and serve customers, especially as demand climbs. The food truck itself is named after Southern’s brother, Ben.

Southern credits the success of his now-viral business to his early years spent firing up the grill with his dad and networking with local Indy social media influencers like Markiss Stone, aka Traveling Foodie Guyde. Meko taught himself business skills with the help of his parents, his college advisors, and other resources at Butler.

“The most important thing when it comes to business, or pretty much anything career-wise, is just networking and the people you know,” Southern said. Now, the tables have turned. Local event organizers are filling Southern’s inbox with requests. Southern’s summer calendar juggles serving at these events and at his regular spots, with the possibility of extended hours.

Southern still regularly posts updates on his socials @bigbenzbbq, where hungry customers can keep track of the truck’s locations and events this summer. As for what the future holds, Southern envisions himself maintaining his current business while exploring opportunities in engineering.

“This business is going to set me up for the future,” Southern said. “My ultimate goal is to have another business within engineering, and then I’ll have two different businesses. Eventually, I’m working up to a storefront, especially with the demand.”

OTHER FOOD TRUCKS ROLLING AROUND TOWN

The Overgrown Pasture

Touting “gourmet on the go” menu items, The Overgrown Pasture brings local, farm-fresh ingredients to locations all over the city. Some of the cart’s local vendors include Leviathan Bakehouse, Cornerstone Bakery, Fischer Farms, and Schmitt Kids Sweet Corn.

“After decades of working in professional kitchens and exploring a wide range of cuisines, including formal education at Le Cordon Bleu, we decided to step back and focus on what matters most,” said Cassie Sadelle, co-owner. “We left it all behind and headed out to a few acres of untamed beauty where we would work the land, raise the critters, and forage happily on our own little homestead. This journey inspired us to build our unmistakable cedar food cart and bring the pasture to the streets.” Sadelle co-owns the business with her fiancé, Nick Uribe.

Featured dishes include sandwiches, sides, and beignets for a sweet treat. The most popular sandwiches include the Cubano, the most requested item on the menu, and the Monte Cristo, a festival favorite. The cart’s upcoming locations and events can be found online at theogpasture.com.

Karma Kitchen

David Priddy has had what he describes as a “lengthy and fun career” in the food industry. He has held many culinary positions, including cheffing in the army and at universities, hotels, restaurants, and country clubs. Priddy has also worked overseas in fine dining, spent a decade as a personal chef for a prominent Indiana family, and opened his own restaurant before eventually building the Karma Kitchen food truck.

Karma Kitchen has enjoyed over 15 years of success and is now available to book for catering. The food truck’s menu is diverse, including walking tacos, bratwursts, Italian sausage, and a range of sandwiches including pulled pork, beef brisket, Buffalo, and BBQ chicken.

When it comes to food trucks in Indianapolis, the food alone is enough to stand out. But sometimes, it’s the people behind the food and their stories that elevate the experience to the next level.