The Great Food Truck Race (2010–…): Season 1, Episode 4 - The Big Uneasy? - full transcript

PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...WHOO!

FROM SAN DIEGO...
WE'RE OPEN FOR BUSINESS.

TO SANTA FE.

SANTA FE,
I LOVE YOU!

TO FORT WORTH, TEXAS.

OH, MY GOD!

THIS IS TEXAS BEEF.

THESE DETERMINED CHEFS HAVE
BATTLED FOR FOOD TRUCK GLORY

AND $50,000.

GIVE US BUSINESS, GUYS!

SO FAR...
THE CHICKEN IS NOT FRYING.



IN EVERY CITY...
HE'S GOT TO GET OUT.

THE TEAM THAT
COULDN'T PULL TOGETHER...
OH, MY GOD.

OUR TEAM IS FALLING APART.
HAS SUFFERED
THE CONSEQUENCES.

ALL YOU'RE DOING
IS SCARING PEOPLE.

FIRST THE NANA QUEENS...

THEN THE RAGIN' CAJUNS...
I'M NOT READY
TO GO HOME.

THEN CREPES BONAPARTE

ALL OUT OF THE RACE.

THANK YOU GUYS!
THERE HAVE BEEN VICTORIES,
TOO.

GET EVERY SINGLE
BURGER ON THE GRILL.

I HIJACKED
A FRIGGIN' TOUR BUS.

GRILL 'EM ALL
AND AUSTIN DAILY PRESS

HAVE SURVIVED ON A COMBINATION
OF HARD WORK AND HUMOR.

GO, BURGERS!



SPENCER ON THE GO

HAS TURNED THOUSANDS
OF AMERICAN DINERS

ON TO FROG LEGS AND ESCARGOT.

I LIKE IT. OH, HI.

AND THE VIETNAMESE
NOM NOM TRUCK

HAS CLOBBERED THEIR COMPETITION
THREE TIMES IN A ROW.

WHOO! WHOO!

NOW THE RACE COMES HERE
TO NEW ORLEANS.

FOUR TRUCKS REMAIN,
BUT NOT FOR LONG.

WHO WILL GO HOME NEXT?

I'M TYLER FLORENCE,

AND THIS
IS "THE GREAT FOOD TRUCK RACE."

LET'S GET ROLLIN'.

FOOD TRUCK ROAD TRIP!

FOOD TRUCK ROAD TRIP!

WE'RE COMING FOR YOU,
NEW ORLEANS!

NOM NOM NOM NOM NOM!

HEADING TO NEW ORLEANS, I HAVE
BUTTERFLIES IN MY STOMACH.

THERE'S A VERY LARGE
VIETNAMESE COMMUNITY.

PEOPLE ARE VERY FAMILIAR
WITH VIETNAMESE FOOD.

THE NAME
FOR VIETNAMESE SANDWICHES HERE

ARE VIETNAMESE PO'BOYS.

THERE WILL JUST BE AN ABUNDANCE

OF THIS CUISINE,

AND WE HAVE TO MAKE OUR CUISINE
STAND OUT.

IF WE GET A LATE‐NIGHT CROWD,

WE MIGHT BE ABLE TO DO
PRETTY WELL, I THINK.

I JUST HAVE A REALLY
AWESOME FEELING ABOUT THIS CITY.

I KNOW
WE'RE GONNA KILL IT HERE.

WE'RE JUST GONNA FIND
THE HOT SPOTS

AND JUST GO
WHERE THE PARTY IS.

NEW ORLEANS
IS VERY MUCH NEW ORLEANS.

WE'RE GONNA HAVE TO CHANGE
OUR WHOLE MENU.

WE HAVE TO CHANGE
EVERYTHING.

THE MUFFALETTA

IS THE ORIGINAL
NEW ORLEANS SANDWICH.

WE HAVE THIS IDEA.

WE'RE GONNA FIND A RESTAURANT

THAT'S SUPER FAMOUS
FOR THEIR MUFFALETTA

AND FIGURE OUT
HOW TO DO IT RIGHT.

IT'S SO HOT.

AH! ALL RIGHT! WHOO!

WHAT'S UP, GUYS?

WELCOME TO
NEW ORLEANS, LOUISIANA!
WHOO!

CONGRATULATIONS TO ALL OF YOU
FOR MAKING IT THIS FAR.

- YOU ARE OFFICIALLY HALFWAY TO $50,000.
- OH, MAN.

WHOO!
WHOO!

ALL RIGHT, GUYS,
JUST LIKE ALWAYS,

YOUR TRUCKS
ARE COMPLETELY CLEANED OUT.

YOU HAVE NO FOOD,
AND YOU HAVE NO CASH,

SO EVERYONE'S ON
AN EVEN PLAYING FIELD.

ALL RIGHT, HERE'S SOME CASH
TO GET YOUR GUYS STARTED.

HOW MUCH YOU THINK
IT IS?

OF COURSE YOU WANT $1,000.
OF COURSE. YOU'RE VERY FRENCH.

ALL RIGHT, GUYS,
WE HAVE $400...
OKAY, GOOD.

- TO GET YOU STARTED IN NEW ORLEANS.
- THERE IT IS.

$400 WAS ENOUGH TO GET YOU
THROUGH FORT WORTH.

IT SHOULD VERY EASILY GET YOU
THROUGH NEW ORLEANS, LOUISIANA.

OH, AND, HEY, GUYS,

I'VE GOT ANOTHER SURPRISE
FOR YOU.

THE NIGHTLIFE IN NEW ORLEANS
IS AMAZING.

SO I'M GIVING YOU AN EXTRA
24 HOURS TO SELL HERE.

YOU GET ONE MORE CRAZY NIGHT
IN THE BIG EASY.

THIS IS, LIKE, ONE OF
THE BIGGEST DRINKING TOWNS EVER,

WHICH I'M A FAN OF, SO WE JUST
GOTTA FIND THAT SWEET STREET

WITH A LOT OF BARS ON IT,
JUST PUT UP SHOP.

GUYS,
KEEP YOUR PHONES HANDY.

SOMETIME IN
THE NEXT THREE DAYS,

I WILL BE CALLING YOU.

THAT'S WHEN I'LL TELL YOU ABOUT
OUR NEXT TRUCK STOP TWIST.

AND I KNOW YOU LOVE THEM.
COME ON, YOU LOVE THEM, RIGHT?

THAT'S THE ONLY REASON
WHY WE'RE HERE.

SERIOUSLY, A TRUCK STOP
COULD MAKE THE DIFFERENCE

BETWEEN STAYING IN THE GAME
AND GOING HOME.

I'M NOT GIVING UP THE DETAILS
JUST YET, BUT I AM TELLING YOU,

SERIOUSLY, THIS
IS ONE TRUCK STOP

YOU DO NOT WANT TO LOSE.

THAT BEING SAID,
ARE YOU GUYS READY

- TO TAKE ON NEW ORLEANS, LOUISIANA?
- YEAH!

YOU READY?
YEAH!

SO LET'S GET ROLLING.
COME ON. LET'S GO.
NOM NOM!

"NOMINATOR!"

DO YOU WANT TO THINK ABOUT
ANY TYPE OF NEW ITEM

THAT WILL PERTAIN
TO CAJUN TASTES?

ADDING SHRIMP TO THE MENU
MIGHT BE A GREAT IDEA,

BECAUSE IT'S SUCH A STANDARD
IN NEW ORLEANS CUISINE.

- THAT'S, LIKE, FIVE SANDWICHES...
- HEY, WHAT'S UP?

SIX SANDWICHES MAYBE.
YEAH.

THERE'S PLENTY
OF VIETNAMESE RESTAURANTS

IN NEW ORLEANS.
HOW MANY BUNCHES OF CILANTRO
DO YOU GUYS WANT?

THAT'S A LITTLE INTIMIDATING,

BUT I REALLY TRUST THAT
JEN AND DAVID WILL COME UP

WITH A RECIPE THAT WILL CATER
TO THE NEW ORLEANS TASTE.

LET'S LOAD
THIS THING UP.

READY TO DO
SOME SHOPPING?

SHOPPING
WITH THE GRILLERS.

THIS IS A REALLY BUSY CITY.
THERE'S SO MUCH GOING ON.

I DON'T KNOW THAT PEOPLE
WILL NOTICE OUR CART.

SO WE'RE TEAMING UP AGAIN
WITH GRILL 'EM ALL.

Y'ALL WANT TO SPLIT
A BOX OF TOMATOES?
YEAH, I CAN'T USE
A WHOLE ONE.

LET'S HOPE IT WORKS.

GO, TEAM!

UH... YEAH.

I DON'T THINK
WE SHOULD TAKE OFF.

THERE'S FRANK.

THE LAST TIME WE WERE IN
NEW ORLEANS,

WE WERE LUCKY ENOUGH TO STUMBLE
ACROSS THIS PLACE, FRANK'S,

AND WE HAD A MUFFALETTA
FROM HERE.

HI, FRANK.
HELLO.

WHAT'S GOING ON? IT'S SO GOOD
TO SEE YOU AGAIN.

WE GOT THIS GUY WHO HAS BEEN
DOING THIS FOR 46 YEARS.

COME OVER HERE. I WANT
TO SHOW YOU GUYS THE BOARD.

AND HE'S SHOWING ME HOW TO MAKE
THE BEST ONE. THIS IS AWESOME.

WHAT WE NORMALLY DO, YOU
START OUT WITH A GENOA SALAMI.

THEN YOU PUT, LIKE,
A HAM.

YOU KNOW, WE LIKE
TO LOAD THEM UP.
YEAH, ALL RIGHT.

WE MAKE THE BEST
IN THE CITY.

PUT THE SICILIAN OLIVE SALAD‐‐
GREEN OLIVES, BLACK OLIVES.

IT'S ALL MARINATED
IN OLIVE OIL.

WHAT WE NEED FROM YOU
IS YOUR FAMOUS OLIVE SALAD.
I HAVE A BUCKET
READY FOR YOU.

YOU DON'T HAVE TO WORRY
ABOUT IT, ALL RIGHT?
ALL RIGHT. THAT'S WHAT
I'M TALKING ABOUT.

GOT A DEAL?
THAT'S WHAT
I'M TALKING ABOUT.

THE MONEY SPOT, DUDE.

WE PULLED UP TO A PLACE
CALLED THE BOOT.

A LOT OF PEOPLE HERE.
A LOT OF DRUNKS.
THAT'S GOOD.

IT'S TULANE UNIVERSITY.
IT'S THEIR GRADUATION DAY.

THERE'S NO DOUBT IN MY MIND
WE'RE GONNA KILL IT.

WE LIKE TO HAVE
SOME KIND OF INDIGENOUS DISH.

FRIED OKRA SOUNDS PERFECT.

WITH THE OKRA,

YOU GUYS WANT TO DO
A SIDE OF BLUE CHEESE WITH IT?

IT'S A SOUTHERN SOUL FOOD
MENU ITEM.

THROW SOME BATTER ON IT,
DEEP‐FRY IT,

AND IT'S GONNA BE DELICIOUS.

ATTENTION,
EVERYBODY HERE,

DRUNK, SOBER,
ESPECIALLY THE DRUNK,

THE GRILL 'EM ALL TRUCK
IS OPEN FOR BUSINESS.

LET'S DO THIS.

LET ME GET TWO BEHEMOTHS.

HEY, MIKE, SARAH,
HERE YOU GO.

I WANT IT.

THIS WAS AN EPIC BURGER.

THIS IS SUPPOSED
TO BE AMAZING.

MMM.

Ryan, what's going on?
It's Cory.

WE'RE GONNA BE THERE
IN, LIKE, 15, MAN.

JUST THROW SOME CONES OUT
IF YOU GOT ANYTHING OPEN.

'CAUSE THIS THING'S A BEAST,
AND IT TAKES US A WHILE TO PARK.

- WHAT'S UP, G?
- WHAT UP?

SO WE FIND
GRILL 'EM ALL.

THIS BAR IS PACKED,
BUT THERE'S NO PLACE TO PARK.

HOW MUCH FARTHER DO YOU THINK
YOU GUYS CAN PULL, MAN?

JUST A COUPLE OF FEET?

THESE GUYS WERE SUPPOSED TO
CONE US OFF A SPOT AT THIS BAR,

AND THEY DIDN'T DO IT.

EVEN JUST TWO FEET,
I THINK,

WOULD JUST GET OUR WINDOW
OUT OF THAT PUDDLE.

THIS ALLIANCE IS DEAD.

COMING UP ON
"THE GREAT FOOD TRUCK RACE"...

WE HAVE, LIKE, 2 INCHES
OF WATER. IT'S LIKE A FLOOD.

YEAH, I DON'T KNOW, DUDE
YEAH, I DON'T KNOW, DUDE.

WE'RE GONNA HAVE THE CRAZIEST,
MOST OUTRAGEOUS TRUCK STOP

EVER.

STOP.

YOU GOT PEOPLE BEHIND. GO.

I'M GONNA TRY
TO CLEAR A SPOT RIGHT HERE.

WE CAN'T PARK OUR TRUCK
AT THIS BAR THAT IS PACKED

WITH ALL THESE COLLEGE KIDS
WHO LOOK HUNGRY.

COME ON, DUDE.

COME ON, DUDE.

I DON'T KNOW
WHAT WE'RE GONNA DO.

THAT PLACE BLOWS UP
AS THIS PLACE FIZZLES OUT.REALLY?

JUST LITERALLY,
IT'S A BLOCK THAT WAY.

OH, DUDE, THIS SPOT'S CLEAR
RIGHT HERE.

OPEN FOR BUSINESS
IN NEW ORLEANS.

YOU HUNGRY?
THE FIRST SALE RIGHT HERE.

MUFFALETTA? LADIES,
DID Y'ALL WANT TO ORDER?

IT FEELS GOOD
TO HAVE A LINE.

THERE'S TWO. BOO‐YAH!

RIGHT HERE WHERE
THOSE LIGHTS ARE RIGHT THERE. YEAH.

YES. PERFECT.

PERFECT. PERFECT.
PERFECT. STOP RIGHT THERE.

LUCKILY, ONE OF MY GOOD FRIENDS
LIVES IN NEW ORLEANS.

I GOT HER ADVICE ON WHICH BARS
MIGHT BE GOOD TO PAIR UP WITH,

AND SHE RECOMMENDED
THE SPOTTED CAT,

WHICH IS A REALLY BUSY NIGHTCLUB
ON FRENCHMAN STREET.

GOOD EVENING, EVERYONE,
I JUST WANTED TO LET YOU KNOW

WE'RE WITH
THE NOM NOM TRUCK OUTSIDE.

WE OFFER DELICIOUS, FRESH,
VIETNAMESE PO'BOYS,

AND WE'D LOVE TO SERVE YOU GUYS
IF YOU GUYS ARE HUNGRY.

A TOFU PO'BOY
AND A SHRIMP PO'BOY.

DO YOU WANT A SAMPLE?
HAVE A SAMPLE.
ABSOLUTELY.

THIS IS
BASIC SHRIMP MARINADE

WITH JUST FISH SAUCE,
PEPPER, SHALLOTS, ONION,

A LITTLE BIT OF SUGAR.

GRILLED SHRIMP PO'BOY.

THANK YOU.
ENJOY, SIR.

OH, MY GOD,
THIS IS OUTSTANDING.

BEST THING I'VE EATEN
SINCE I'VE BEEN HERE THIS WEEK.

OH, MY GOD.
THANK YOU.

- YOU'RE NOT EVEN OPEN YET?
- NO.

WE GOTTA BUY FOOD FIRST.

THERE WE GO.

HI, GUYS. I'M TRAVIS.

I JUST WANTED TO COME OUT
AND SAY HELLO.
NICE TO MEET YOU.

YOUR GROCERY LIST.

ALL RIGHT, WHY DON'T WE TAKE
THAT AND GIVE IT TO THE CHEF

SO HE CAN GET IT OVER
FOR YOU.

THE CLOCK JUST TICKED,
TICKED, TICKED AWAY

FINALLY GOT OUR ORDER IN NOW

SO IT LOOKS LIKE DAY ONE, WE'RE
NOT GONNA BE SELLING ANYTHING,

AND WE'RE GONNA PICK UP OUR FOOD
IN THE MORNING.

THIS MORNING,
I CHECKED THE FORECAST,

AND IT'S GONNA POUR ALL DAY.

I CAN'T SEE.

THIS RAIN IS INSANE.
IT'S RIDICULOUS.
JESUS, THIS HIT FAST.

IT'S FRICKIN' RAINING
LIKE CRAZY.

WELL, IF IT AFFECTS US,
IT'S GONNA AFFECT THEM.

IT'S NOT GONNA SINGLE OUT
ANYBODY.

IT'S RAINING
LIKE CRAZY HERE.

WHAT ARE WE GONNA DO?
WE ARE GOING TO SERVE
SOME BàHN Mí.

I DON'T KNOW
WHO'S GONNA BUY STREET FOOD

WHEN IT'S RAINING CATS AND DOGS
OUTSIDE.

OH, LIGHTNING.

OH, HEY, OH, HEY,
OH, HEY.

GOT YOUR PRODUCT
OVER HERE.
GREAT.

LOUISIANA CRAWFISH.
GOOD, GOOD, GOOD.

LARGE ASPARAGUS, RISOTTO.

GOT 'EM?
YEAH.

NOT ONLY IS IT NOT SAFE
TO DRIVE IN THE RAIN...

OH, DUDE.
YEAH, IT'S WET AS HELL IN HERE.

THERE'S LEAKS EVERYWHERE.

SITUATION IS DIRE.

IT'S AN OLD TRUCK,
WATER GETS I
IT'S AN OLD TRUCK,
WATER GETS IN THROUGH THE VENTS

AND IT LEAKS
RIGHT INTO THE FRYER.

THIS IS WHY
WE CAN'T HAVE SERVICE RIGHT NOW.

WHATEVER.

SO WE DECIDED WE'RE GONNA GO
TO FRENCHMAN STREET.

WE HAVE TO PICK UP A TARP
ON THE WAY.

THERE'S NO OTHER WAY WE CAN
START COOKING WITHOUT IT.

THERE'S NO OTHER WAY WE CAN
START COOKING WITHOUT IT.

WE'RE JUST GONNA GET THERE,

GET THE TARP UP,
AND START SERVING FOOD.

WE COULDN'T ASK FOR
A BETTER SPOT‐‐RIGHT IN FRONT

OF A REALLY KICK‐ASS‐LOOKIN' BAR
CALLED THE SPOTTED CAT.

LET'S SEE IF THIS WORKS.

THERE WE GO.

LOOK
AT OUR TICKET SPINDLE.

I MEAN, THERE ISN'T EVEN, LIKE,
A MESSED UP TICKET ON THERE.

TWO DAYS AND NO MONEY SO FAR.

THANK YOU FOR WAITING OUT
IN THE RAIN FOR US.

HEY, WE'RE NOT
IN THE RAIN.

TODAY, WE'RE PARKED
OUTSIDE OF PINKBERRY.

IT'S A FAST‐GROWING
FROZEN YOGURT CHAIN,

AND IT IS PERFECT.

SO MANY PEOPLE
GOING IN AND OUT

DESPITE THAT IT'S, LIKE,
POURING RAIN OUTSIDE.

I'M IMPRESSED THAT PEOPLE
ARE OUT HERE IN THE RAIN.

- HERE YOU GO, CELESTE.
- SO THAT'S THREE WITH EVERYTHING.

THAT'S ONE WITHOUT PâTé.

CAN I GET
A HONEY‐GRILLED PORK?

THE LEMONGRASS CHICKEN
IS DELICIOUS.

HI!

IT'S RAINING SO HARD

THAT PEOPLE ARE JUST PULLING UP
IN THEIR CARS,

ROLLING DOWN THEIR WINDOW
AND ORDERING.

I WILL BRING EVERYTHING
OUT TO YOU.

IT TURNS INTO A BàHN Mí
DRIVE‐THROUGH TRUCK.

IT'S A WIN‐WIN FOR EVERYONE.

THANKS FOR DOING
THE DRIVE‐THROUGH.

HERE YOU GO!
THANK YOU.

WE'RE GONNA GO OVER
TO FRENCHMAN STREET,

'CAUSE THAT'S WHAT EVERYBODY'S
SAYING IS LIKE THE PLACE TO BE.

COME BACK TO THE CURB
THIS WAY A LITTLE BIT.
JUST LIKE USUAL,

WE HAVE TO PARK BACKWARDS
ON THESE STREETS.

TURN THE WHEEL
THE WHOLE WAY.

IT'S RIDICULOUSLY HARD,
AND LITERALLY, LIKE, THAT‐‐

THE GRILL 'EMs
FIND AN AWESOME SPOT

RIGHT IN FRONT
OF THIS RAD BAR.

IT'S KIND OF IRRITATING
AT THIS POINT.

I'M GONNA GET
ALL THE POWER RUNNING.

I DON'T KNOW IF THIS GENERATOR
IS OUT OF OIL

OR OUT OF GAS

OR THE RAIN
REALLY DID SCREW IT UP.

ARE THEY HOT ENOUGH
TO PRESS STILL?

I DON'T THINK SO.

MY CART IS 100% ELECTRIC.

WE CANNOT DO ANYTHING
WITHOUT A GENERATOR.

YEAH, I DON'T KNOW,
DUDE.

THREE BEHEMOTHS
AND THE BACON CHEDDAR BURGER.

FIRST SALE‐‐$24.

AWESOME!
BEHEMOTH.

THIS
IS PERFECT HAVING‐‐

WE ACTUALLY HAVE A LINE
OF CUSTOMERS.
CHRIS. AFTER THAT,
WE'VE GOT TOM. BEHEMOTH.

ANTHONY AND STEVE.
WHERE'S OUR BUDDY STEVE?

WE HAVE PEOPLE WHO ARE EATING
AND THEN GOING TO OTHER PEOPLE

AND TELLING THEM HOW GOOD
OUR FOOD IS.
EVERYONE TOLD ME THAT THIS WAS
SO GOOD THAT I HAD TO TRY IT.

WHEN YOU WANT A BURGER,
YOU WANT‐‐YOU WANT THIS.

IT'S A MASTERPIECE.

WHAT'S WRONG WITH IT?

UM, THIS IS FLASHING.

THAT'S WHAT IT DOES.

YOU'RE NOT SUPPOSED
TO RUN A GENERATOR IN THE RAIN,

BUT WE DO IT ALL THE TIME
IN AUSTIN.

YOU HAVE A GENERATOR?
THERE'S A GENERATOR
A MILE AND A HALF AWAY.

- HE'S GONNA DONATE IT.
- I CANNOT BELIEVE THIS GUY

IS GONNA GET A GENERATOR
FROM HIS HOUSE

SO HE CAN BUY A SANDWICH.
THIS IS KILLER.

OKAY, LET'S GO.
I'LL BE BACK
WITH A GENERATOR.

SO RIGHT NOW
WE'RE OUTSIDE OF CIRCLE BAR.

THERE'S NO OTHER RESTAURANTS
AROUND HERE.

THEY DON'T SERVE ANY FOOD.

THERE'S LIVE MUSIC, AND PEOPLE
SHOULD BE PILING OUT HUNGRY.

THAT SOUNDS FANCY!

HI.

OKAY, ONE, TWO, THREE.

I HAVE THIS AWESOME GUY
WHO LET US USE HIS GENERATOR.

AND HOPEFULLY THIS THING RUNS,
AND WE'LL BE BACK IN BUSINESS.

THINK IT'S GONNA
DO IT, IT'S GONNA GO?

YEAH!

WE ARE HEADING TOWARD
FRENCHMAN STREET.

OKAY, SO I CAN'T GET AHOLD
OF ANYONE.

I HOPE OUR SPOT
WILL STILL BE THERE.I KNOW.

I JUST HAVE
THIS WEIRD PIT, LIKE, FEELING

IN THE BOTTOM OF MY STOMACH

THAT SOMETHING BAD
IS GONNA HAPPEN.

HELL, NO.

HELL, NO.

OH, GOD.
EVERYONE FOUND OUR SPOT.

- BOO!
- BOO!

GO HOME!

BOO!

GO HOME!

WHEN YOU'RE DEALING
WITH THE NIGHT CROWD,

YOU DON'T KNOW
WHAT YOU'RE GONNA GET. OH, GOD.

PEOPLE ARE DRUNK ON THE STREET,
JUST RUNNING AROUND.

WE'RE KIND OF FREAKED OUT.

BOO!

EVERYBODY OUTSIDE
JUST STARTED BOOING NOM NOM.

DAVID, GET OVER HERE
BEFORE SOMEONE TAKES THIS SPOT.

THERE'S, LIKE, SO MUCH
GOING DOWN, SO...

SHE'S PISSED.

SHE'S LIKE, THEY'RE GONNA‐‐
THEY'RE GONNA PARK BEHIND US.

SHE'S LIKE SUPER PISSED
THAT WE SNAGGED HER SPOT.

WE DIDN'T GRAB ANYONE'S SPOT.
IT WAS OPEN. YEAH.

BOO!

DUDE, DO YOU
WANT IN THIS?

OH, YEAH, ABSOLUTELY.

BOO!
GET OUT OF HERE!

GET OUT OF TOWN, YOU...

NO. HELL, NO.
DAVID, STOP.

OKAY, I CAN'T DO THIS.

STOP, STOP, STOP!
DAVID, STOP!

DAVID, STOP!

MISA, I CAN READ‐‐
DAVID, STOP!

YOU ALMOST CRASHED INTO THAT
CAR. PLEASE GO FORWARD.

CAN WE JUST NOT GO HERE?
NO, NO.
WE HAVE TO GO HERE.

THIS IS GONNA BE A GREAT‐‐
THIS IS GONNA BE A GREAT CROWD.
HOW IS THIS GONNA BE GREAT?

CAN I BACK UP?
SORRY, CAN YOU BACK UP
A LITTLE BIT?

HE JUST CAN'T DO IT.
HE'S FREAKING OUT, MAN.

HE IS SO STRESSED OUT.

SORRY, DAVID, I JUST‐‐I DO THINK
WE NEED TO PARK HERE TONIGHT.

I BEG TO DIFFER RIGHT NOW‐‐
SO MUCH RIGHT NOW, MISA.
YOU DON'T WANT TO PARK HERE?

I DON'T WANT TO BE HERE.
NO, NO, BUT, DAVID‐‐
DAVID‐‐

JUST JUMP ON THE TRUCK
WITH ME.

OTHERWISE, I'M DRIVING
VERY FAR AWAY.
PLEASE STOP, DAVID.

DAVID'S NOT WILLING
TO PARK HERE.

- I‐I THINK THIS IS GONNA BE GOOD.
- THERE'S A BIG CROWD HERE.

JUST PULL BACK AROUND.

THERE'S A SPOT FOR YOU
RIGHT NEXT TO GRILL 'EM ALL.

I DID FREAK OUT JUST A LITTLE
BIT, SO IN ORDER TO SHOW

THAT I'M NOT FREAKING OUT,
I DECIDE TO TRY IT AGAIN.

- OH, HERE HE IS.
- I SEE HIM COMING.

SO YOU GO IN THE FRONT.
I GO IN THE BACK.
OKAY.

TURN. YOU CAN STILL
GO UP A LITTLE BIT.

OKAY, STOP.
HOW MUCH DO I HAVE
IN THE BACK?

YOU CAN
KEEP GOING.
YOU CAN KEEP GOING BAC
YOU CAN
KEEP GOING.
YOU CAN KEEP GOING BACK.

AM I CLOSE
TO THE FRONT?
DAVID, STOP!

AAH!
YOU'RE NOT DOING YOUR JOB!

- I'M GONNA HIT THE BEAST!
- DAVID, WE CAN'T CRACK RIGHT NOW.

- AM I CLOSE TO THE FRONT?
- DAVID, STOP!

AAH!

STOP, I SAID!
THEIR BRAND‐NEW TRUCK

GOT HIS FIRST WHISKEY DING.

STOP, STOP! YOU'RE GOOD.

THIS WAS, LIKE,
AN EXCLUSIVE LOCATION YESTERDAY,

AND IT'S NOT ANYMORE.

IT'S GONNA BE
A TRUCK SHOWDOWN.

FINALLY, THE GREAT BURGER
BàHN Mí BATTLE IS GONNA HAPPEN.

THREE BEHEMOTHS
AND THAT BACON CHEDDAR BURGER.

ONE PO'BOY. 7 BUCKS
IS YOUR TOTAL. OUT OF 10.

- DO WE HAVE ANY MORE BEHEMOTHS?
- YES, I HAVE ONE MORE.

VIETNAMESE PO'BOYS OVER HERE.
WOULD YOU LIKE A DOLLAR OFF?

$7, FRIEND.

WOULD ANYONE LIKE $1
OFF OUR TRUCK OVER HERE.

WE'RE AT THE GRILL 'EM ALL
TRUCK.

TONIGHT, I'M WITH NOM NOM TRUCK
RIGHT OUTSIDE.

COME OUTSIDE, ENJOY A BURGER,
AND HAVE A PARTY WITH US.

JUST SAY "SPOTTED CAT"
OVER AT OUR TRUCK,

AND WE'LL GIVE YOU
A DOLLAR OFF.

LITERALLY, THE BEST BURGER
I'VE EVER HAD IN MY LIFE.

LOOK AT THIS THING.
WONDERFUL.

SO I TOLD THE TEAMS
TO LEAVE THEIR PHONES ON

AND BE PREPARED FOR ANYTHING,
AND I HOPE THEY WERE LISTENING,

BECAUSE NOW IT'S TIME
FOR THE TRUCK STOP,

AND THIS ONE...
IT'S GONNA BE A LITTLE FISHY.

It's Tyler.

HEY, TYLER,
WHAT'S UP, MAN?
HI, TYLER.

HEY, WHAT'S GOING ON,
MAN?

TYLER.
HE'S STILL UP?

SO ARE YOU READY TO HEAR
ABOUT THE TRUCK STOP?
ABSOLUTELY.

OKAY.
WHAT'S THE TRUCK STOP,
CHALLENGE MAN?

THE TRUCK STOP
IS COMING RIGHT NOW?
I need you
to stop,

LITERALLY STOP WHAT
YOU'RE DOING, CLOSE UP SHOP,

and go to bed.

WHAT?

I mean it,
right now.

I know you guys
are having a big time

IN THE BIG EASY,
BUT I NEED YOU RESTED.

You're working with knives,
and you're driving trucks,

so you must sleep.
WHY DO WE HAVE TO GO TO BED
RIGHT NOW?

TOMORROW MORNING, YOU GUYS ARE
GONNA MEET ME DOWN AT THE DOCKS.

OH, MY GOODNESS.
ALL RIGHT.

WE'RE GONNA HAVE
THE CRAZIEST,

most outrageous

TRUCK STOP EVER.

WHAT'S GOING ON?
And I'm warning you,

THINGS COULD GET

very, very messy.

HE SAID THAT TRUCK STOP TOMORROW
IS GONNA BE SUPER MESSY.

NIGHTY‐NIGHT, TYLER.

OKAY, THANK YOU, TYLER.

- GOOD NIGHT.
- All right, good night.

JUST STOP RIGHT NOW. STOP.
LET'S JUST CLOSE.
NO, I'M JUST‐‐

I'M NOT CLOSING
TILL I SEE NOM NOM'S DOORS DOWN.

HOW ARE WE ON SALES
RIGHT NOW?

ARE WE PAST $2,500?
I DON'T KNOW. LET'S CHECK.
LET'S CHECK SALES RIGHT NOW.

I'M PISSED
AT THIS WHOLE SITUATION.

I CAN'T BELIEVE

THAT WE HAVE TO ACTUALLY
TURN AWAY THE CUSTOMERS

BECAUSE OF THIS TRUCK STOP.

WE'RE SORRY. WE HAVE
TO CLOSE DOWN RIGHT NOW.
SORRY.

WHAT DID SHE SAY?
WE HAVE TO CLOSE DOWN.
I'M REALLY SORRY.

WOW.
IT'S PART OF THE CHALLENGE.
WE'RE SORRY.

HEY, HOW MANY TIMES HAVE WE
CLOSED UP AND MOVED TODAY NOW?

AND NOW WE'RE GOING HOME EARLY.

COME ON IN, GUYS.

WELCOME TO YOUR VERY RAINY
NEW ORLEANS TRUCK STOP.

WHEN I CALLED YOU,

I TOLD YOU TO BE READY
FOR ANYTHING.

- ARE YOU READY?
- YEAH.

OH, MY GOD.

WHOA.

YOU ARE LOOKING AT GRADE "A"
LOCAL NEW ORLEANS CATFISH.

THE GOOD PEOPLE DOWN HERE
PRACTICALLY LIVE ON THIS STUFF.

EACH TEAM WILL FILLET
ONE OF THESE BEAUTIES

AND PREPARE A CATFISH DISH
RIGHT NOW.

I DON'T KNOW WHAT TO DO
WITH THIS.

I HAVE NEVER COOKED CATFISH
IN MY LIFE.

THEN YOU'LL BE JUDGED

BY A LOCAL CHEF

WHO REALLY, REALLY KNOWS
HIS CATFISH.

THE WINNING TEAM

GETS 500 BUCKS
IN THEIR TILL.

WINNING THIS TRUCK STOP

IS GONNA BE PRETTY HUGE,
I THINK.

IT SAVED US IN FORT WORTH,
AND IT HAS THE POTENTIAL

TO PUSH US TO THE NUMBER ONE
SPOT IN NEW ORLEANS.

AND FOR THE LOSERS,
FOR THE FIRST TIME

ON
"THE GREAT FOOD TRUCK RACE,"

A PUNISHMENT.

WHAT DOES THAT MEAN?

TELL ME WHAT IT MEANS.

- DO YOU GUYS WANT TO KNOW WHAT IT IS?
- YEAH.

WELL, I'M NOT GONNA TELL YOU.

WHEN I SAY, "GO,"

YOU WILL HAVE 30 MINUTES

TO FILLET YOUR CATFISH,

CREATE A CONCEPT,
AND COOK IT.

- ARE YOU READY?
- YES.

$500.

GO.

I THINK
WE'RE GONNA HAVE TO MAKE

SOME SORT OF INTERESTING,
UH, CATFISH BàHN Mí.

ARE WE GONNA DO
A SANDWICH?

I'M THINKING
JUST BLACKENED CATFISH,

THROW IT ON THE GRILL, BLACKENED
SEASONING AND THE CREOLE.

RIGHT HERE, THESE TWO.
SO I GOT THESE QUAIL EGGS.

SMELL THIS.

OH.
I THINK THAT
THAT WILL GO REALLY GOOD

WITH THE BLACKENED CATFISH.

I GOT TOMATO, PORCINI,
OLIVE OIL, SHALLOTS.

I DON'T FEEL ANY BONES.

TEAMS, 20 MINUTES LEFT.

LET'S TRY
SOME BROWN SUGAR IN THERE.

IN THE MIX? YEAH.

BECAUSE THAT'LL MAKE IT
DARKEN UP A LOT BETTER.

IT'LL CARAMELIZE.
THEN LET'S TRY IT.

DO WE KNOW WHAT WE'RE MAKING YET?
NOT ENTIRELY.

WE NEED SOMETHING ELSE
ON THE SANDWICH.

LET'S HOPE
I MADE A GOOD SAUCE.

WE MAKE SANDWICHES.
WE HAVE SANDWICH PRESSES.

SERIOUSLY, WE HAVE NO PROPER
EQUIPMENT TO BE DOING THIS.

WE ARE GOING TO COOK THIS FISH
ON THE SANDWICH PRESSES.

WE'RE GONNA MAKE
SOME GRITS HERE,

BECAUSE WE'RE IN NEW ORLEANS.

WE GOT SOME CORNBREAD
THAT WE BUST DOWN INTO CRUMBS.

IF YOU JUST PACK IT IN
AND LEAVE IT THERE AWHILE,

IT SHOULD BE ALL RIGHT.

TEAMS, YOU'VE GOT
TEN MINUTES LEFT.
SHOULD WE PUT SOME
MALT VINEGAR AIOLI IN THERE?

OH, YOU KNOW WHAT?

I PROBABLY SHOULD PUT
SOME LEMON ZEST IN THIS.

I THINK THAT'S GONNA
ACTUALLY HELP.
ALL RIGHT.

LOOKIN' GOOD.

IT TASTES LIKE OLIVES.
IS IT TOO OLIVE‐Y?

THAT'S ALL I TASTE
IS OLIVES.
REALLY?

MEL DOESN'T LIKE THIS SAUCE,

AND WHEN SHE SAYS
SOMETHING SUCKS, IT SUCKS,

BUT I HAVE NO TIME
TO REDO IT.

UM, I ACTUALLY LIKE IT.
I THINK IT'S GOOD.GOOD.

YEAH, I WOULD EAT IT.
FIVE MINUTES LEFT!

FIVE MINUTES, GUYS.

IF WE END UP
WINNING THIS CHALLENGE,

I THINK WE WIN
THIS CITY.

OH, GOD.
TEAMS, YOU'VE GOT
ONE MINUTE LEFT.

ONE MINUTE LEFT!

KITCHEN'S CLOSED.
TEN,

NINE, EIGHT...
I THINK THAT THIS
IS A GOOD SHOT, DUDE.

SEVEN, SIX...
THIS IS THE BEST
I COULD HAVE DONE.

FIVE, FOUR,

THREE, TWO,

ONE.

STOP WHAT YOU'RE DOING
AND BRING YOUR PLATES OUT.

COME ON OUT HERE, GUYS.

LET'S SEE YOUR FOOD.

I WANT TO INTRODUCE YOU
TO A LOCAL LEGEND.

HE'S THE CHEF AND OWNER
OF JACQUES‐IMO'S

AND ALSO CRABBY JACK'S,

TWO OF THE BEST
CATFISH‐COOKING RESTAURANTS

IN ALL OF NEW ORLEANS,

JACQUES LEONARDI‐‐
COME ON OUT, JACQUES.

- HOW Y'ALL DOING?
- ALL RIGHT.

GREAT TO SEE YOU.
GREAT TO SEE YOU, TOO‐‐
ARE YOU EXCITED ABOUT THIS?

I'M A LITTLE SCARED.

CHEF JACQUES IS READY
TO TASTE YOUR DISHES

AND PICK A WINNER.

THE WINNER GETS $500.

THE LOSERS‐‐THE WORLD'S WORST
CONSOLATION PRIZE.

- ARE YOU GUYS READY TO DO THIS?
- YEAH.

JENNIFER, COME ON UP
FROM THE NOM NOM TEAM

AND TELL US
WHAT YOU HAVE.
I HAVE HERE
A CATFISH BàHN Mí.

IT'S A VIETNAMESE PO'BOY.

ALL RIGHT, LAURENT,
YOU'RE UP.
HELLO, LAURENT.

HOW ARE YOU?

OKAY.

ALL RIGHT, RYAN,
TELL US WHAT WE GOT.

THIS IS
A CAJUN‐GLAZED CATFISH

WITH A PICKLED
QUAIL EGG SALAD

AND A MALT VINEGAR AIOLI.

ALL RIGHT, CORY FROM
AUSTIN DAILY PRESS, COME ON UP.

ALL RIGHT, WE DID
A GRILLED CATFISH

ON A, UH, SANDWICH PRESS.

I USED A LITTLE CAJUN SPICE,
JUST SALT AND PEPPER,

AND THEN
WE MADE A QUICK AIOLI

AND THEN A LITTLE BIT
OF HORSERADISH ON THERE.
THANK YOU.

WE NEED
THIS $500 SO BAD.

IT COULD TOTALLY MAKE UP

FOR ALL OUR STUPID SHENANIGANS
YESTERDAY.

ALL RIGHT, CHEF,
WHY DON'T YOU TELL US

WHAT YOU THOUGHT
ABOUT EVERYBODY'S DISH?

AND WE'RE GONNA START OFF
WITH THE NOM NOM TRUCK

AND THEIR CATFISH BàHN Mí.

THE COOLNESS OF THE SALAD

WENT SO WELL
WITH THE FISH.

BUT I THINK IT COULD HAVE
BEEN COOKED A LITTLE LONGER.

WE'RE GONNA MOVE ON
TO SPENCER ON THE GO

WITH THEIR CORNMEAL‐CRUSTED
CATFISH WITH GRITS.

THE PLAY ON THE FLAVORS
WAS VERY INTERESTING.

ALSO THE LITTLE DETAIL
OF USING CORNMEAL

WORKED REALLY PERFECTLY
WITH THAT.

THE GRITS‐‐HE'S DEFINITELY
A FRENCHMAN.

HE DOESN'T KNOW
HOW TO COOK GRITS.

WE'RE GONNA GO ON
TO GRILL 'EM ALL

WITH THEIR
CAJUN‐GLAZED CATFISH.

THE ADOBE SAUCE MAYONNAISE
WAS REALLY GOOD.

IT ACCENTED THE SMOKINESS
OF GRILLING.

ALSO THE QUAIL EGGS
ARE A NICE LITTLE TOUCH.

IT WAS A LITTLE TOO TART,
THOUGH,

IN MY ESTIMATIONS.

AND WITH AUSTIN DAILY PRESS

AND THEIR PRESSED
CATFISH SANDWICH‐‐

WHAT DID YOU THINK
OF THAT?
IT WAS
AN INTERESTING COMBINATION,

BUT I FELT THIS GOT LOST
IN THE TRANSLATION.

THE OLIVE MAYONNAISE,

IT WAS JUST TOO SOUR.

SO, CHEF,
YOU GOT A CHANCE

TO TASTE FOUR
VERY DIFFERENT DISHES.

WILL YOU PLEASE TELL US WHO
ROCKED THE CATFISH TRUCK STOP

AND WHO WINS $500?

TYLER, I THOUGHT ALL FOUR DISHES
WERE EXCEPTIONAL.

BUT THERE CAN
ONLY BE ONE WINNER.

AND THAT TEAM IS...

30 MINUTES,
COME UP WITH A DISH,

AND IT'S GONNA BE JUDGED
BY A GUEST CHEF.

REALLY, REALLY NEED
TO WIN THIS.

OTHERWISE, WE'
OTHERWISE, WE'RE LIKE
A DEAD FISH IN WATER.

TYLER, I THOUGHT
ALL FOUR DISHES

WENT BEYOND
WHAT WAS EXPECTED...

BUT THERE CAN
ONLY BE ONE WINNER.

AND THAT IS TEAM IS...

SPENCER ON THE GO.

CONGRATULATIONS.

CONGRATULATIONS.
WAY TO GO, SPENCER ON THE GO.

YOU GOT $500
TOWARDS YOUR TILL.

AND THAT'S NOT ALL YOU WIN.

YOU ALSO GET TO LEAVE.

YOU GUYS CAN GET YOUR TRUCK,
HIT THE CITY,

AND START SELLING
AND MAKING MONEY.

THE FRENCHIES
ARE SERIOUS PRO CHEFS.

THEY'VE BEEN COOKING
FOR YEARS.

I MAKE SANDWICHES.

I DON'T KNOW HOW
I COULD EVEN HAVE A CHANCE

OF BEATING THESE GUYS.
SERIOUSLY, GO.

DON'T WASTE ANY MORE TIME.
DON'T WORRY ABOUT THESE GUYS.
BYE, GUYS.

THERE'S SOMETHING BIG
THEY'VE GOT TO DO

BEFORE THEY CAN GET
BACK ON THE STREET.

WHOO!

WHOO‐HOO!

I HOPE YOU GUYS ENJOYED
FILLETING THE CATFISH,

BECAUSE BEFORE
YOU GET BACK OUT THERE,

I NEED YOU TO PREPARE
A FEW MORE.

COME ON, GUYS,
BRING IT OUT.

WE GOT SAFETY KNIVES.

WE GOT GLOVES
FOR EVERYBODY.

AND WE GOT 700 POUNDS
OF CATFISH.

CHEF JACQUES HERE

IS A VERY BUSY GUY.

HE'S GOT A LOT OF RESTAURANTS
AND A LOT OF HUNGRY PEOPLE.

WE ASKED HIM TO COME DOWN
AND HELP JUDGE THIS AND NOW

YOU HAVE TO HELP HIM FILLET
EVERY ONE OF THESE CATFISH.

IT TOOK ME ALMOST 30 MINUTES
TO FILLET ONE CATFISH.

I'M GONNA BE HERE FOR THREE DAYS
DOING THIS.

YOU'RE ALL GONNA
HAVE TO WORK TOGETHER

TO HELP FILLET EVERY SINGLE
ONE OF THESE CATFISH.

YOU CAN'T GET BACK TO SELLING
AND MAKING MONEY

UNTIL EVERY SINGLE FISH
IS CLEANED.

THE FASTER YOU DO IT,
THE FASTER YOU GET OUT THERE.

TIME IS MONEY.
LET'S GO.

I'LL JUST START OUT
WITH A LITTLE ONE.

AS I'M CUTTING
THESE FISH,

ALL I CAN THINK ABOUT IS
THE FRENCHIES OUT THERE SELLING.

EVERY SINGLE SNAIL
THAT THEY SELL

PUTS US
THAT MUCH FURTHER BEHIND.

I MEAN, I DON'T EVEN KNOW
WHAT I'M DOING.

I BET SPENCER'S
ALREADY GOT $100 IN SALES

ALL OFF
OF THE ESCARGOT LOLLIPOPS.

CATFISH CREEP ME OUT.
THEY LOOK CREEPY.

AND I'M NOT
THE FISH‐SKINNING TYPE.

I'M NOT GOING FOR THAT ONE.
HELL, NO.

THIS IS A TON OF FISH.

JUST GOTTA GET 'EM DONE,
SO I CAN GET OUT THERE AND SELL.

OH, LORD.

I TOLD YOU YOU DIDN'T WANT
TO LOSE THIS TRUCK STOP.

WE'RE JUST UP HERE

BY WHERE THE HAMBURGER GUYS
WERE LAST NIGHT.

THERE MIGHT BE A FIGHT
FOR IT LATER.

OH...
YOU HAVING FUN?

THIS LEAD
ON EVERYBODY ELSE

HASN'T REALLY WORKED FOR US.

IT'S KIND OF TANKED HERE
RIGHT NOW.

IT'S BEEN VERY SLOW
FOR THE PAST HOUR.

DUE TO OUR
BAD PREVIOUS TWO DAYS,

I WOULD RECKON
WE'RE BOTTOM OF THE BARREL.

BUT IT'S GONNA BE A BATTLE
TO THE FINISH HERE ON FRENCHMEN.

SO SICK OF CATFISH.
I'M OVER IT.

THAT'S THE LAST ONE.

NICE JOB.
LET'S GET ROLLIN'.

COME ON, GUYS.
THANK YOU, TYLER.
ALL RIGHT.

GET OUT OF HERE.
GO MAKE SOME MONEY, ALL RIGHT?

SO LONG, FISHIES.

WE LOST SO MUCH TIME
WITH THAT TRUCK STOP.

WE THOUGHT ABOUT GOING BACK
TO FRENCHMEN STREET,

BUT WE DID NOT WANT TO BE WITH
A CRAPLOAD OF TRUCKS AGAIN.

I WANT TO SEE
IF WE CAN STILL BEAT THEM.

THIS EXTRA HOUR OR TWO
IS WAR.

WE WANT TO GET AS MANY
SALES IN AS WE POSSIBLY CAN

- IN THE PINKBERRY AREA.
- THANKS FOR COMING OUT, BY THE WAY.

IT STILL CAN
MAKE THE DIFFERENCE

- BETWEEN PUTTING US IN THE TOP AND THE BOTTOM.
- GRILLED PORK SANDWICH.

IT'S A PRETTY LOW‐KEY NIGHT
TONIGHT.

SO WE DECIDE
TO HEAD TO FRENCHMEN.

HOPEFULLY, WE CAN CATCH UP
WITH EVERYBODY ELSE.

PROBABLY JUST SELL EVERYTHING
FOR 5 BUCKS.

EVERYTHING FOR $6?
YEAH.

ALL THE SPECIAL BURGERS FOR $6
AND THE BREEZY FOR $5.

WE'RE BEHIND, WE KNOW IT,

BUT WE JUST NEED
TO GET SELLING.

HEY, HOW YOU DOING?
HUNGRY FOR A BURGER?

WE JUST GOT OPEN.
THERE'S A TON OF PEOPLE.

I THINK WE CAN DO WELL.
ONE GRILLED CHEESE.
AMY, TWO OF THOSE.

THAT'LL BE $12.

THANK YOU.
WE'RE RIGHT UP THE STREET
FROM SPENCER ON THE GO.

IT'S JUST A HEAD‐TO‐HEAD BATTLE
NOW OF WHO CAN SELL THE MOST.

ROAST BEEF, BUDDY.
THANK YOU.

CAN I GET
THE CRAWFISH AND GRITS?

I'LL TAKE THE ROAST BEEF
WITH CHEDDAR PO'BOY.

YOU KNOW WHAT?

THE FRENCHIES,
EVEN WITH THEIR $500,

WE'RE RIGHT ON THEIR HEELS.

I MEAN, THIS IS GONNA
BE A NAIL‐BITER.

I GOT ROAST BEEF,
AND THEN I GOT SPICY HAM.

THIS IS A SANDWICH‐CRAZY TOWN,

AND PEOPLE WANT SIMPLE FOOD
ON THE STREET.

WE COULD STILL
POSSIBLY OUTSELL THEM.

WE COULD STILL
POSSIBLY OUTSELL THEM.

GUYS, HERE WE ARE,
THE FOURTH

"GREAT FOOD TRUCK RACE"
ELIMINATION.

I'VE GOT YOUR SALES TOTALS
RIGHT HERE.

WHO MADE THE MOST,

WHO MADE THE LEAST,

AND WHO IS OUT
OF THE RACE.

WE HAVE A LOT OF RESPECT
FOR SPENCER ON THE GO,

AND THEY HAD SOME ISSUES, TOO,
LIKE WE DID.

BUT WHAT IT'S GONNA
COME DOWN TO

IS THAT $500
THAT THEY GOT.
IN FIRST PLACE,

WITH A TOTAL OF $2,103...

NOM NOM TRUCK.

- OH, MY GOD.
- HOW DO YOU GUYS KEEP DOING THIS?

WE'RE A LITTLE BIT SHOCKED.

I MEAN, WE DIDN'T THINK
WE WOULD GET FIRST

FOR THE FOURTH TIME IN A ROW.

WE'RE DEFINITELY GONNA
CELEBRATE TONIGHT.

SERIOUSLY, AGAIN? YOU GUYS
ARE A BàHN Mí SELLING MACHINE.

- YEAH.
- I'M OVER IT.

I'M SICK OF DEALING
WITH THOSE GUYS, AND I'M SICK

OF THEM WINNING ALL THESE TRIPS
AND WINNING THIS CONTEST.

I'M OVER IT.

SO, GUYS, YOU KNOW
WHAT HAPPENS NOW.

NEW ORLEANS IS ONE OF MY
FAVORITE CITIES IN AMERICA,

AND IT'S A SHAME
TO COME TO NEW ORLEANS

AND JUST WORK
THE ENTIRE WEEKEND,

SO OUR GOOD FRIENDS
AT ORBITZ

ARE GIVING YOU
A FANTASTIC VACATION...

THANK YOU.
WITH AIRLINES TICKETS
AND A FANTASTIC HOTEL ROOM.

SO AFTER THE RACE,

YOU GUYS CAN COME BACK TO NEW
ORLEANS AND HAVE A GOOD TIME.

CONGRATULATIONS, NOM NOM.
YOU CAN STEP BACK.

YOU'VE MADE THE FINAL THREE.

NOW IN SECOND PLACE SAFE

WITH $1,307,

GRILL 'EM ALL.

CONGRATULATIONS.

GOOD JOB.

IT FEELS INCREDIBLE

TO BE A PART
OF THE FINAL THREE FOOD TRUCKS.

I MEAN, THIS IS HUGE.

I DIDN'T THINK
WE'D GET NEARLY THIS FAR

WITH ALL THE PROBLEMS
THAT WE'VE BEEN HAVING,

BUT WE'RE HERE.

GUYS, CONGRATULATIONS.
YOU CAN TAKE A STEP BACK.

YOU'RE IN THE FINAL THREE.
WELL DONE IN NEW ORLEANS.

ALL RIGHT, WELL, IT LOOKS
LIKE WE'RE DOWN TO TWO TEAMS‐‐

SPENCER ON THE GO
AND AUSTIN DAILY PRESS.

ONE TEAM IS SAFE.

FOR THE OTHER, YOU'RE OUT
OF THE RACE RIGHT HERE

AND RIGHT NOW.

ARE YOU GUYS READY
TO FIND OUT WHO'S SAFE?

YEAH.

IN THIRD PLACE...

WE DON'T WANT
TO GO HOME.

WE LOVE COMPETING.

GOD, THIS IS KILLING ME.

I REALLY DON'T WANT
TO DRIVE HOME YET.

HANDS ARE GETTING VERY, VERY,
VERY, VERY SWEATY.

WITH $1,1070...

SPENCER ON THE GO.

- SORRY, GUYS.
- CONGRATULATIONS.

CONGRATULATIONS. YOU GUYS
HAVE MADE THE FINAL THREE,

AND YOU'VE GOT CATFISH
TO THANK FOR IT.

AUSTIN DAILY PRESS,
YOU GUYS HAVE SO MUCH HEART,

AND YOU'VE WORKED SO HARD,
BUT THIS TIME,

ALL THE WORK IN THE WORLD
JUST WASN'T ENOUGH.

YOU MADE JUST $809.

WE'RE REALLY GONNA
MISS YOU GUYS.

YOU WERE THE LITTLE TRAILER
THAT COULD,

BUT IT'S TIME TO LOAD UP
AND HEAD BACK TO TEXAS.

THANK YOU
FOR BEING IN THE RACE.

GUYS, GIVE THEM A ROUND
OF APPLAUSE‐‐AUSTIN DAILY PRESS.

WE'RE DEFINITELY
GOING HOME

WITH OUR HEADS HELD HIGH.

WE'RE PROUD OF WHAT WE DID HERE.
WE HAD A BLAST.

BYE.

WHEN IT'S TIME TO GO HOME,
IT'S TIME TO GO HOME.

IT'S BACK TO WORK.

ALL RIGHT, BYE.
SEE YOU GUYS.

THAT SUCKS.

BYE!

CORY RULES.

IT'S TIME TO HIT THE HIGHWAY
WITH A NEW CITY, NEW PEOPLE,

AND NEW CHALLENGES.

YOU GUYS,
I'M PROUD TO TELL YOU

THAT "THE GREAT FOOD TRUCK RACE"
IS HEADING 700 MILES NORTHEAST

TO JONESBOROUGH, TENNESSEE.

UH‐OH.

POPULATION‐‐5,000.

NICE!

JONESBOROUGH, TENNESSEE‐‐
IT'S GONNA BE GREAT FOR US.

BUY AMERICAN, MAN.
GET A BURGER.

IT'S A GREAT LITTLE CITY WITH
GREAT PEOPLE, BUT I PROMISE YOU,

THEY'VE NEVER SEEN A FOOD TRUCK
PARKED IN TOWN SQUARE.

GUYS, LET'S GET IN
YOUR TRUCKS

AND LET'S GET ROLLIN'.

GO, GO, GO!

NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...

WELCOME
TO JONESBOROUGH, TENNESSEE.

WE'RE READY
FOR SOME FRENCH COOKIN'.

- NUMBER 85.
- YOU GUYS ARE GETTING IN TOUCH

WITH YOUR ANCESTORS.

HOLY COW.
RIDICULOUS.

HOLY COW.
RIDICULOUS.

WE'RE GONNA
MAKE IT WORK.
THERE'S
NO COMMUNICATION.

WORLDS COLLIDE.

I REALLY DON'T WANT
TO GO HOME.