SIOUX CITY — Tommy Steltenpohl has studied the quantum physics of a proper smash burger.
Simply put, two all-beef patties will always be preferable to a single patty when making a T&J’s 2Fire BBQ Burger.
After all, the patties must be able to withstand the weight of fried onion rings, a few strips of bacon, lettuce, tomato, pickles and two slices of cheese, all served on a toasted brioche bun.
“That’s why we call our food trailer 2Fire,” Steltenpohl said. “We add two smashed patties to our burgers.”
Opening a food truck business earlier this year was a dream come true for Steltenpohl, who, at 24 years old, is already a restaurant veteran, having worked in the kitchens of fine dining establishments as well as in sports pubs.
“My specialty was off-menu burgers and sandwiches,” he explained. “I like taking things, giving them my own creative spin.”
Steltenpohl enlisted the help of Jake O’Neill, another young restaurant veteran, and bought a slightly used food truck at the end of 2024.
Over the summer, T&J’s 2Fire has grown in popularity in a crowded field of mobile restaurants.
“Starting a food truck business is less expensive than starting a more traditional restaurant,” O’Neill said. “Unfortunately, it seems like everybody has a food truck nowadays.”
Steltenpohl said he’s received help from more established mobile eatery entrepreneurs, including Chef Clay Lillie of the Smash Food Trailer.
“The local food truck community has been so friendly and the guys who been around for a long a time have been very generous with advice,” he explained. “Clay could have seen us as competition but, in his mind, there was a place for everyone.”
So, what sets T&J’s 2Fire apart from the pack? It may well be Steltenpohl’s secret queso cheese sauce recipe, which is available in both regular spicy.
That’s what provides the extra gooeyness to the 2Fire Chili Cheese Burger (loaded with a cheesy chili, lettuce, onions and tomato), Loaded Waffle Fries (grilled chicken or beef, cheese, bacon bits, parsley and breadcrumbs) and, even more impressively, the Extra Cheesy Burger (which includes a stuffed burger, topped with two slices of cheese before being blanketed with even more cheese).
“You can never go wrong with more cheese,” Steltenpohl said.
And you can never go wrong taking your food on the road. That’s exactly what the 2Fire guys do at least a few times a week.
“We’ll take the food trailer to small towns around the area,” O’Neill said. “This is a good way to get your name out there.”
Remember, a food truck needs visibility, and cold weather may be right around the corner.
“The one downside to a food truck is it isn’t a business you can do year-round,” Steltenpohl said.
Which is T&J’s 2Fire has also added catering to their menu.
Steltenpohl is already considering what his next step will be.
“I’d love to own a sports bar with an innovative food menu,” he said with a smile. “That would be nice.”
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Earl Horlyk
Food and Lifestyles reporter
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