One of the beauties of street food is the challenges of cooking roadside bear all sorts of novel thinking. To wit: Bigfood ’s barbecue trailer.

"It’s awesome. It has been a huge hit every time we bring it," says Matt Pontious of the massive grill he and Tyler Rebman occasionally bust out.

After the Illinois natives debuted their food truck in August, they obtained permitting to lug around the char pit pictured here. That way they could ginger their regular offerings—and lay claim to being Seattle’s first mobile oyster shuckers.

They’ve grilled and dressed up the bivalves in every which way: with a Thai coconut red curry, a bacon balsamic glaze, garlic butter with fresh dill, and pickled jalapeno Asian Sriracha fish sauce. They’ve even roasted a whole pig on it. Wings and shrimp skewers too, the former finished with coriander cream.

Alas, the trappings of winter mean more infrequent cameos. But Pontious says he and Rebman hope to keep firing it up "maybe once every two weeks."