The Great Food Truck Race (2010–…): Season 10, Episode 3 - Fast and Furious - full transcript
FLORENCE: Previously on
"The Great Food Truck Race"...
-One, two, three...
-Idaho!
FLORENCE:
The eight remaining teams
tried for a hole in one.
Tensions flared
among the teams.
We got the best fries
in the business!
You can eat frozen
fries at home, man.
FLORENCE:
As Nola continued to dominate...
Here we go, hot and fresh,
hot and fresh.
FLORENCE:
...and People's Fry went home.
And now, the teams head
to Daytona Beach, Florida,
and one more team
will crash and burn.
It is brutal out here.
FLORENCE:
Catch it all right now
on "The Great Food Truck Race:
Summer Beach Battle."
ALL: Food truck road trip!
I've never been to Daytona.
I always think of, like,
the '80s,
like bleach blondes
and cut-off denim shorts.Right?
You know, I'm actually
a little bit concerned --Yeah.
...about the vegan community
here in Daytona.
We have now created this
pattern of being in the bottom,
and it's unacceptable.
There's no way in
Daytona that we can be
in the bottom again.
-We have to step it up.
-Yeah.
The only thing we have not
won yet is a challenge.
But can't touch our sales.
Going to the next city,
I don't really feel like
we have any competition.
Because everybody flip flop.
From one week to the other.
I don't know.You know, one week
Baby Got Mac on the bottom,
now they're second.
One week, first they in second,
now they in fourth.
And Sol Food Collective.
-Can I have a hug?
-No.
-No more hugs?
-I'm tired of hugging.
Daytona International Speedway.
I knew it!
Are you kidding me?
O-M-G.
It's the Daytona --
it's where they have the big,
the big, you can
only turn left thing.
-What are we doing right now?
-We're on the track.
We're gonna take
a little bit of a spin.
Whoo! Daytona, baby!
Oh, my God, we're sideways!
Oh, my God, oh, my God,
oh, my God, oh, my God,
oh, my God,
oh, my God, oh, my God.
Oh, we're stopping.
Wow.
Well, this is probably one
of the greatest experiences
of our lives, but we need
to get back to reality
and remember where we're at.
Teams, welcome to
Daytona Beach, Florida!
So, teams,
if you took anything away
from our last elimination,
we left a lot of
people on the field
in Hilton Head,
not really excited about
how fast you were.
Let's talk for a little bit
how you guys are feeling today.
Sol Food Collective,
what's going on with you guys?
What's going on with you guys?
Yeah, I think we might be
losing a team member today.
-Oh, no.
-Why?
I just -- it's a little
too much for me.
Um...
Going into this competition,
you really don't know
what to expect.
It is a lot of hard work.
It's your food truck.
And right out the gate,
we got into an accident.
I don't even know what happened.
I just want to leave.
And I think that
really affected her,
shook her to her core.
Well, Stephanie,
we are terribly sorry
to see you leave
the competition,
and we will be thinking about
you on the way, all right?
I'm just an emotional wreck,
which is difficult for me
because I'm not
usually like that.
So it's been hard.
FLORENCE: Bye, Stephanie.
So here's the deal,
I wanna shift the energy
back to the positive.
So, who can tell me
what drivers do
on the end field
here when they win?
-Donuts.
-That's right, my friend.
And I gotta tell you,
here in Dayton Beach,
nobody does donuts
better than the legend,
Donnie Summerlin
from Donnie's Donuts
here in Daytona Beach.
Will you please give
a round of applause?
Some of the most beautiful
donuts in America.
So, teams, for our
first challenge here
in Daytona Beach, Florida,
you're gonna be
crafting one donut,
and crank out as many
as possible in one hour.
One of the things we try to
emphasize with our bakers
is that it's chemistry.
That your dough temperature,
your oil temperature,
the depth of your oil
is all gonna impact
the way your donuts come out.
I'm a huge fan of
Donnie's Donuts,
they are some of
the best donuts in the country.
He will judge you accordingly.
Every donut you make
is worth one point.
The team with the best
looking donuts overall
will have their donuts be
worth two points per donut.
And if you have
the best tasting donut,
according to Donald,
your donut is now worth
three points each.
Your donuts could be
worth five points each.
The winner gets to call
an audible pit stop,
during which all
cooking and sales
must completely stop.
Teams, you'll have
to earn your way
back onto your food trucks.
-All right.
Today, you will be
competing at the beach
on the boardwalk here at
Daytona Beach, Florida.
Teams, the Summer Beach Battle
continues.
-Let's get rolling!
I'll meet you guys
at the beach.
How do you feel about
Sol Collective losing a player?
I kind of think that it's gonna
be tough for everybody.
This competition's hard.
And I think that everybody
realized that now.
Our sacrifice for
"The Great Food Truck Race,"
just being here has cost a lot.
We have sacrificed some
time with our kids,
we're sacrificing time
with our loved ones,
we're sacrificing everything.
I need two cups of sour cream.
I'm looking at the table,
and I thank the vegan gods,
I see a dairy alternative.
So we're gonna do our
coconut maple bacon.Okay.
It's vegan,
so that's really good.Awesome.
We are going to use
coconut for the bacon.
I add a little bit of
soy sauce, liquid smoke,
and give it a good stir.
We're gonna lower
them in like this.
-55 seconds on each side.
-On each side.
It's just the two of us,
but I come from a world
where I do most everything
on my own.
It's all about working
harder, smarter, faster.
Boom, donuts!
These donuts are coming out
of that fryer looking perfect.
They were perfectly golden.
Okay,
first round's going out.
Now I have to get them all
to the table and make sure
they're in perfect condition.
So we've got maple
coconut donuts.
Okay.
So Sol Food Collective
is a vegan truck.
We make vegan donuts.
A different flavor.
-Like, nice and cakey --
-Mm-hmm.
...not incredibly heavy, I don't
think it's particularly oily,
it's original.
All right, guys, we're gonna
make piña colada donuts.
It goes with our theme well.
We're the brunch truck
and so it feels like
there's a big expectation
that we can make a good donut.
I'm gonna roll,
you're gonna fry.
For this challenge, we're
gonna make a piña colada donut,
shaped like a pineapple.
These are done,
these are done.
All right guys,
this might work.Yep.
And we're gonna glaze it with
pineapple glaze and coconut.
The most important
part of this challenge
is the taste.
Do we wanna put
a pineapple garnish on it?No.
I really think we need to
focus on the presentation.
These need to look cute.
That's only worth two points.
-Don't drop any!
-I'm not!
Well, let's agree to disagree.
All right.
This is Brunch Babes,
maybe got a little
tropical thing going on
presentation-wise.I like the way
that they cut it.
Good glaze.
It's a little dense,
but we always like
flavors that continue
after they're gone.
-Yep.
And this moves
and I'm still tasting it.Yeah.
-It sure is a challenge.
-Yeah.
Hmm. You're going against
temperature, humidity,
you're going against time,
there's no oven,
there's no rising of the dough,
it's gonna be tough.
Here's the thing,
I've never made donuts before.
That's clearly not it.
Is there flour in there?
I think there's gotta be flour,
yeah, there's flour right there.
Now put some flour
in there for me.
So we added flour
and flour until we found
the dough consistency
that we needed.
Oh, that's not gonna work.
We're all just
kinda, like, in panic mode
'cause we're about
30 minutes in
and we still
don't have a donut.
JESS: Oh, my God.
Little bit more flour.
Go, go, go, go, go.
JESS: There you go,
that's looking better.
We finally have found
the dough consistency
that we needed.
All right, we're in the game.
-Are we?
-Okay!
We did it.
That was a challenge.
We're there now.
I'm gonna create
a mixed berry purée,
and then I'm gonna take
a little bit of heavy cream,
I'm gonna take a little
bit of powdered sugar,
little bit of vanilla,
little bit of cinnamon,
and I'm gonna create
a cool little cinnamon whip.
And that's the flavor profiles.
FLORENCE: This is
Rolling Indulgence.
-It's light.
-Yeah.
They did real good
with the dough.
Yeah, that's raspberry.
The looks are all
over the place.
Yeah, looks like
a Quentin Tarantino movie.Mm-hmm.
-I say we make a savory donut --
-Okay.
...and then cut it in half
and make it into, like,
breakfast sandwiches.
That's great.
So for this sandwich,
it'll be the donut
on both sides is the bun,
and then we're gonna
layer a mac and cheese,
a fried cheese curd,
a layer of scrambled eggs.
I think we're going
more for flavor.
We won both
challenges last week.Right.
Best thing we can do is just
keep the challenges coming,
keep doing our best
and let's see if we can win 'em,
see if we can jump up into
that first place spot.
That'd be really neat
to take first place
one of these weeks, yeah.
-It would be.
-What do we got going on here?
What do we got going on here?
Okay, so this is --
There's a lot of people that
do the donut sandwiches.
Right,
so this is Baby Got Mac.
This looks almost like
a croquette cut in half.
Well, let's see what
it tastes like.
I don't know about this.
It's like a Franken-donut.
Outside the box, right?
-Yeah, it's a little greasy.
-That's a sandwich.
-It's a little greasy.
-It's a lot greasy.
It's a lot greasy.
So what topping are
you making, Terrell?
I'm doing a citrus glaze.
Squeezing in some orange juice.
We decided to make
a orange citrus donut.
Glazed donut.
I think we can knock out
all three with the taste,
appearance, and speed.
We wanna make sure
we get all five points.
Yes, we won week one,
yes, we won week two,
we have not won a challenge yet.
And it's messing with me.
I hate losing.
Nice and coated.
We have our citrus
glazed donuts,
Anna's topping them off.
We're gonna do
a powdered sugar,
and we're gonna do
a raspberry on top of it.
DONALD: You can tell it just
came off the fryer.Uh-huh.
It's a little dense.
I like the crunchy
on the outside.
Yeah, nice texture on
the outside.I like the glaze.
Talking about the oil level,
this one's falling apart.
Right, so the oil is starting
to cool off right here.Yeah.
See, what'll happen is
that one's gonna have
more shortening in
it than that one.Sure.
That one's pushed it all out,
that's why you can
see it all puffy.
But good flavor.
We don't make donuts.
ANDRE: We don't do donuts,
but we know how to make rolls,
so I'm doing 'em just like
my grandma and my godmother
taught me how to do rolls.
HOPE: We're making
a maple bacon donut,
'cause we're
a country cooking truck,
you gotta have some
pork on the fork.
I'm making the maple glaze,
I'm putting a little
lemon, vanilla,
I'm gonna do a little cinnamon,
just trying to bring
those flavors together.
We gotta get donuts
going out there.
We're gonna go for
best looking donut,
we're going for
best tasting donut,
and as many as we can make.
FLORENCE: All right,
so these are Madea Made,
and it looks like they
got maybe a little maple,
a little bacon going on.
That's what it looks like, yeah.
I like that one.
-Nice.
-Got a good flavor to it.
But if I'm buying them
from the food truck
I'm gonna say, I'll want
the one with the bacon on it.
Right now I'm frying bacon up,
and melting some butter,
we are going to make
some maple bacon donuts.
When this donut's done,
it's gonna look gorgeous.
This is not good.
God, it looks like one of
the ghosts from Pac-Man.
It is the ugliest thing
I've ever seen in my life.
We're putting out some ugly
looking donuts right now.
It's a 60-minute challenge,
the clock's ticking.
What we do have is
just a funnel cake
that looks like it was
run over by a truck.
-A food truck.
-A food truck.
Steven, place them in our
area, bring the pan back.
FLORENCE:
This is Frank-N-Slides,
they may be going with
that maple bacon thing
one more time, too.
It's very greasy.
-Yeah, it is.
-I like -- the glaze is okay.
God, it's gross.
I'm sorry. It's so greasy.
It's almost embarrassing,
what we put on the table.
It's not even close.
-Mm-hmm.
-Awful.
Oh, that was bad right there.
It is an epic fail
and we are definitely
going to be last.
FLORENCE:
Five minutes left, guys.
I can do this, I can do
this in five minutes.
Come on, just a few more,
just a few more.
-Let's move.
-I'm coming.
-Move faster over there.
-Move faster?
What are you doing?
No, presentation!
I wanna get those donuts
to the table so fast
because I wanna beat
out the other teams.
All right, this is our
last round of donuts,
I think we have
the absolute most.
10, 9, 8,
7, 6, 5,
4, 3, 2, 1...
guys that's it,
hands up, you're done.
-We did, it, we did it!
-Yay!
I feel like we just
won the Daytona 500.Yeah.
So, teams, congratulations,
your Daytona Beach
donut challenge is over.
How do you feel?
-Yeah.
-Feel good.
-Good.
-Eh, I don't know.
Relieved, relieved.
I thought you guys
did a pretty good job.
I mean you guys cranked
out some donuts,
that's for sure, man.
Nice and fast.
Madea Made, so you guys made
51 donuts, come on, right?
51 donuts in
an hour from scratch.
Nola Creations,
a lot of volume.
You guys made 48 donuts.
All right, Rolling Indulgence,
you guys made 34 donuts.
-Nice.
-Wow.
We could've got it.
All right, so Sol Food,
you guys cranked out 30 donuts,
that's respectable, nice job
between the two of you.
-Yep.
-Right, you make vegan donuts.
All right, Brunch Babes,
you guys made 27.
Not, you know, not the most,
not the least,
somewhere in the middle.
Baby Got Mac,
you guys made 16 donuts,
but I don't think
you guys made donuts.
Well, they're donuts.
You stayed true to brand.
It had to have some macaroni
and cheese in there somewhere.We had to, yeah.
Frank-N-Slides,
you guys made 10, right?
Whoo!
-You guys made 10.
They were ugly.
So, guys, we have talked about
how many donuts you've made,
now let's talk about who
made the best looking donuts
and then who made
the best tasting donuts.
And I gotta tell you,
surprise, surprise,
it's the same donut.
JACQUELYN: We really,
really need to win.
It's just the two of us,
and we need to have
a leg up and just
shut everyone down.
The team that's gonna get
five points per donut is...
The team that's gonna get
five points per donut is...
Donald, I'm gonna give
you the honors.
-The Brunch Babes.
-Nice job.
All right, so Brunch Babes,
congratulations.
You get 135 points
for your donuts,
so as the winner
you guys get to call
an audible pit stop,
and you get to sell
through the pit stop
while the rest of your
colleagues take a break.
All right, you guys,
you ready to do this?ALL: Yeah.
All right, have a great
day selling, everybody.
Let's get our trucks
and let's get rolling!
Tyler gave us a spot,
it is right on the boardwalk,
so there's a lot of foot
traffic, it's perfect.
Are we seriously gonna
give our donuts away for free?
-3 bucks for a donut.
-Okay.
We're gonna sell our
pineapple donuts,
our loaded tots,
with that classic
cheeseburger deconstructed,
a classic hot dog, because
who doesn't like that
on the beach?
And then it's hot.
We are making
a Beach Island Iced Tea,
a play on
a Long Island Iced Tea,
but for all to enjoy.
-It's good.
-I think it's good.
Our strategy for using
our pit stop advantage
is to close down
the other trucks
as soon as we see
those windows go up
and people start flocking.
Yeah.All right,
well we're just looking.
So what did they do?
Well, they just didn't
follow the rules.
FLORENCE: Random health
inspections are a part of life
for food trucks.
And in the 10 years
we're doing this show,
it happens from time to time.
Today, all the food trucks
got inspected,
and unfortunately, Nola got
dinged for a minor violation.
They had a little bit of
barbecue pork left over
from Hilton Head
tucked in the back
of the cooler someplace.
Not a good start.
Not at all.
They have six hours
to pay the fine.Yeah.
It had nothing to do
with their serving now,
but I think
it's gonna cost 'em.
We need to make sure
that there's nothing left
in the truck.
-You or we?
-Ever again.
You gotta be kidding me.
DREW: So today, we're gonna
embrace this '50s diners theme.
We're gonna do a burger,
I'm gonna do three cheeses,
then I'm gonna do
my garlic Parmesan fries,
and then my own
take on a dessert,
which is gonna be
a funnel cake.
And I wanna do it
with fresh berries,
top it with some whipped cream.
We're gonna try to be as quick
and as efficient as possible.Yep.
Tyler harped on that big
time at the last elimination.
The Brunch Babes can call
their pit stop at any moment.
The advantage is phenomenal.
It can be the difference
between all of us losing
and them running away
with hundreds of dollars.
Keep going,
going, going, going.
CLINTON: We didn't win the donut
challenge, that's okay.
I don't know, we were
true to our brand,
true to ourselves, so I was
pleased with it either way.
I thought we did good,
but now we're gonna sell
as much mac and cheese
as we can to everybody
that we see.
-Mm-hmm.
I am making
the cheddar cheese sauce
for the shrimp and grits.
We're going to do our take
on a cheesy shrimp and grits.
We use the whole hominy
and then add it
to a cheese sauce,
and then grill up some
shrimp with some Old Bay
and other seasonings,
put it right over the top.
It's fantastic.
You wanna start shredding
up some pineapples
as I do this?
Today on our menu, we have
a pulled pork sandwich
with a pineapple slaw,
and we also have a fish taco.
Pretty simple menu,
we've done it before.
Let's execute.
We have to pick up some speed,
pick up some momentum,
and this is the part
of the journey where
we just go full speed ahead.
We're gonna do those bowls,
and there's not a lot of prep --Yeah.
...that's gonna go into it.
For Daytona, I'm going
to do a taco bowl.
I mean, it's flavored
to taste like taco meat.
A Daytona Beach bowl.
Sautéed spinach.
For the Daytona Beach bowl,
I am putting rice at the bottom
with a little bit of soy sauce,
adding some sautéed spinach,
sprinkle some tomatoes
on there,
and I top it with kimchi,
red onion,
and then I drizzle
a sriracha aioli on top.
Perfect.
How you guys feel about
the donut challenge?I'm glad it's over.
We have not won any challenges.
And I hate losing.
We just gotta get open fast
and start selling fast,
so when it's time to pit stop,
we have already
have some sales in.
The truck tension
a little bit high,
but we'll work through it.
We gonna pull back together.
We gotta get our sauce
going for the beignets.
Let's get our butter out.
I think we got a plan, y'all.
Today's menu here at
Nola Creations
is our New Orleans style
shrimp po-boy,
blackened chicken sandwich,
with a side of red
beans and rice.
Got three kinds of peppers.
Got red pepper, yellow peppers,
we got a little orange
peppers in there.
And then we have
those world-famous,
Tyler's favorite, beignets.
Give me about five minutes
and I'm ready.
Kyle, start on the pico, okay?
Steve, you'll start
on the sauces, right?
-Yep.
-All right.
Brunch Babes won the challenge,
and they now have the ability
to give all other teams
a pit stop, and this
could really hurt us.
So we're gonna
streamline our process
so we can open up
as soon as possible.
We're gonna be
selling the Frankie,
which is a bacon-wrapped
hot dog with handmade pico,
topped with avocado crema,
and sriracha.
And we have the Killer Bees,
which is a bacon butter
blue cheese burger,
and that's gonna be
set on some spring mix,
and it's amazing.
I've got hot dogs,
I've got some hamburgers ready.
We're ready.
Fresh, crispy fries.
Idaho boy, you know
I know my spuds.
No line, no waiting.
Real fast, fresh
and done right now.
I'll have one donut
and one order of beignets.
One donut and one beignet.
That's it, Nola's open,
and she's starting to sell.
-Shut it down!
-Yes! They're starting to sell.
We're gonna initiate
the pit stop right now.
Our goal is to steal
everyone's first sales
for the day.
-Hello?
-Hello?
Hey, guys,
it's the Brunch Babes.
Guess what?
It's time for your pit stop.
It's time to close up
those windows
and head down to the beach.
-Shut everything off.
-Yep.
We were just about to open.
-Good luck!
-See ya!
We have to close up.
-We were so close to opening.
-We just got started.
Like, literally,
so close to opening.Ah!
Be faithful,
you're just gonna order more
after this pit stop.
CLINTON: Now we have to go down
on the beach and do this.
DREW: And we were
so close to being open.
We're opening those windows
as the other teams
are shutting down.
All right, guys,
we're open for business!
And you had the tots, right?
Here's your donut.
All right teams,
come on in, come on in.
Welcome to your pit stop,
ladies and gentlemen.
All right, food trucks,
this is a classic game
of cornhole.
I have the cornhole
master on our team.
When you hit 50 points, then,
and then only,
can you hit your trucks
and start selling for the day.
-Are you ready to go?
-Yes!
Three, two, one, let's go!
Oh, nice one.
Here's your hot dog!
It is time to hustle,
it's time to move.
$18.
It's time to get those
tickets out the window.
-Whoa. Nice!
-There you go.
All right, Frank-N-Slides,
you guys just landed 50 points.
All right, let's go!
Get outta here,
you're good, you're good.Get it!
You guys hit 50,
let's go, you're out.
Boom, all right, Baby Got Mac,
you got 50 points,
you guys are out of here.
One loaded tot.
There you go, Lisa,
enjoy your...
Should we get the other
pot going with water?
Yes, please.
Madea Made, you got 48 points,
49...
50!
All right, congratulations,
you guys are outta here.
48, you're two points down,
two points down.
Two points out.It's you!
Here, here, here, here!
You got 49, one more point.
Yeah, you're outta here!
-Whoo!
How y'all doing?
All right, Nola's open
for business right now!
Beignets, got it.
That pit stop became
a pity stop because...
Beignet order.
My customers still
waiting for what?
-Nola Creations.
-Nola.
-Killer Bees, oh, yeah.
-Yeah.
Brunch Babes
don't even have a line
and we're back open.
-Like it didn't happen.
We had the Killer Bees sliders.
The food was cooked
medium, perfectly,
the sauce was excellent,
the food fits well
on the beach.
Give me some orders, guys.
Fresh Beach Island Iced Tea!
$5, it's real good!
You would like
a Daytona Beach bowl?Yeah.
You wanna do a combo
and do the gourmet
burger and fries?
All right, one combo.
One of the shrimp.
Perfect.
That'll be two fish tacos,
I'm waiting on one,
missing one in my hand.
I'm taking Tyler's
advice about speed,
and I just want
these orders out,
so I'm starting to put
the pressure on Hope and Andre
to get the orders out fast.
I'm waiting on four, I'm doing
great, just waiting on four.All right, they're coming.
Golly, Faith.
Mixed berry funnel cakes!
We're standing on the beach
and there's not as many
customers as we're wanting.
Nobody's freaking hungry.
It is brutal out here.
Free water?
Literally,
now I can't give away water.
This is rough.
Daytona, where are you?
Time's up, fulfill any
orders you started,
and close up.
See you tomorrow.
I can't believe how
slow business was
seemingly across the board.
Overall on day one,
I'm feeling confident,
because we did win
that challenge,
but I'm also feeling
a little nervous.
-We gotta sell a lot tomorrow.
-Mm-hmm.
This is not good.
We did not get
the number we needed.
Tomorrow is definitely
gonna be do or die.
We'll get 'em tomorrow,
don't worry.
Yeah, tomorrow's a new day.
We just have to be
laser-focused,
and work smart and work fast.
This competition's
getting really intense,
and being in the bottom is,
we're feeling it, for sure.
Yeah, definitely.
Oh, my God.
I'm not feeling that great.
My back is hurting
and I'm getting weird shooting
pains in the front of my body.
Hello?
Hey, girl, I just wanna
keep you on the up and up.
I'm in a lot of pain right now,
and I'm worried it
might be a kidney stone.
Oh, .
Hello?
Hey, girl, I just wanna
keep you on the up and up.
I'm in a lot of pain right now,
and I'm worried it
might be a kidney stone.
Oh, .
I don't want to
leave Jacquelyn alone,
we're already down a teammate,
and then if I leave,
it's just her running this whole
thing by herself.
But this pain has
come on full force.
I can't breathe, I can't talk,
I can barely think.
I need to go to
an emergency room right now.
Stay and win.
She just wants me to
keep pushing through,
so that's what I'm gonna do.
Don't cry, babe.
I feel bad.
It's gonna be okay.
Just win this.
I just wanna be with her,
I feel terrible.
We had a teammate quit
and one being rushed
to the hospital.
And I'm the last man standing,
gotta keep going.
-Ready?
-Let's go!
Let's go.
We're gonna stay with
our monster theme
and we're gonna rock it.
Idaho on three, ready?
-One, two, three...
-Idaho!
Okay guys,
so we're gonna need to
get the meat going
for the tots.
Sales were slow yesterday,
so we have a lot of groundwork
to catch up on.
Today,
we're gonna up our prices,
and we're also going to
update our hot dog
to a brunch dog,
so we really stay within
our brunch concept.
We gotta work through
the brunch dogs,
so we have to make
the scrambled eggs,
and all the sauces
that go on those things.
We're just sticking to
our full diner menu.
Our best burger,
we're gonna knock out some
delicious seasoned fries,
we're gonna have food
that just pops.
All right, so hopefully
stuff heat up fast today,
that's been our Achilles
heel every time.
We not makin' donuts,
we not playin' cornhole.
So we just go in and sell.
And what we do best is sell.
So I'm dropping down
my beignet balls.
This this thing right here
make you smack your mama.
Two times.
I'll be amazed if we don't
come in first this week.
Almost split my pants laughing.
Focusing on getting open
before everybody else.
This is our second day
of selling in Daytona,
we are ready to win it.
We have to crank
these sales out today
to get a edge on
the other teams.
So I'll be working
on the coleslaw.
-I'm working on props.
-Okay.
We have pulled pork
barbecue sandwiches
with pineapple slaw on the menu,
we also have fish tacos.
Whenever you're
ready for barbecue,
that'll be coming
whenever you're ready.
We are open for business!
-We're open!
No lines, no wait, we heard
we got the best food, let's go!
All right everybody,
Frank-N-Slides is
open for business!
-What's you're name, sir?
-Dave.
-Two fish.
-Two fish.
One Killer Bee for Walker!
I'm starting to prep my menu
and it's just me right now.
Today's menu is
staying the same,
I'm trying to keep
my head in the game,
but I have Malyssa and what
she's going through going on
in the back of my mind,
and it's really hard
to stay focused.
-Permission to come aboard!
-Come in!
Do we need help with anything?
Hi, oh, my gosh.
I can come sacrifice
about 15 minutes if
you need me to do stuff.
Oh, my God, yes,
I would love that.
Could you help me
dice pineapple?Absolutely.
This is huge.
I mean, we're in a competition
to win $50,000,
and I just think it's
incredible that she's offering
to come and help me.
-Hug, hug, hug.
-Oh.
Thank you so much.
No problem, don't cry,
you're gonna make me cry!
NOLA Creations, open
and ready for business!
No line, no waiting!
What can I grab for ya?
Can we get three brunch dogs,
two of 'em with no red onions?Yeah.
Welcome, what we
gonna have today?
I'm gonna do a shrimp po' boy.
A shrimp po' boy?
Ooh, those are so good.
-Order in!
-Okay! Pick it up!
Hey, guys, y'all wanna try
a NOLA-style po' boy today?
Who wants some
burgers and fries?
We have nobody in line at all.
And every sale counts.
Cold drinks!
Where is everybody?
Winning $50,000
would mean everything to us.
At this point I go into
super save the truck mode
like we are about to go home.
You know what, I'm about
to go down on that beach
and just ask people.
-Go!
I see a group of guys
who are having a great time
and I'm thinking
they're probably hungry
so I go to the leader, Denny,
See, whatever they want,
I'll pay.Okay.
Okay, my man,
I'm Travis, by the way.
We are going to feed the entire
Arizona State Gymnastics Team.
Whoo!
Yeah!
Whoo!
Good job, let's eat, boys!
16 combos and add bacon!
-Yeah!
-Whoo-hoo!
Let's go, let's go,
let's go, let's go, let's go.Let's go.
This is our biggest order
of the entire thing so far.
In about five minutes flat
we sent out 18 combos.
-Thank you.
-You're welcome.
We made $360.
Oh, my God!
That's what I do baby,
all day!
Whoo!
You blew my mind.
You actually blew my mind.
I'm feeling the love.
You kept us --
You kept us in the game.You should.
That's for sure.
-Hey, guys, Tyler's calling.
-Kyle!
-What?
We got a phone call,
come on in.
Hi, Tyler.
Hey, guys.
Hey, Tyler,
what's going on, man?What's going on?
So guys, before this
Daytona Beach round of our
Summer Beach Title is over
I got one more little challenge
for you, you guys ready?
-Of course.
-Yeah, always.
So guys I'm having
some delicious
local Atlantic white shrimp sent
over to your trucks right now.
-Whoo!
-Yes.
Atlantic shrimp, huh?
Is that vegan Atlantic Shrimp?
I am definitely not going
to do the shrimp challenge.
This could really be
the end of Sol Food Collective.
So guys I'm having
some delicious local
Atlantic white shrimp sent
over to your trucks right now.
I'm gonna give you one hour
to put this shrimp
dish on your menu.
-One hour.
-Let's do it.
Create something and sell it.
All right, guys,
so the team that sells
the most shrimp dishes,
I'm gonna add $10
per dish to your sales.
If you sell 20 dishes
that's an additional $200.
-Okay.
-All right.
So guys, let's make some money,
your time starts now.
Let's go.
All right, let's go.
We ready.We ready. Let's go.
-We are from where?
-From NOLA.
-And we love what?
-We love shrimp.
Exactly.
There's another
challenge I can't do.
-We got shrimp coming up.
-Shrimp, shrimp shrimp.
-Whoo!
-Whoo!
Let's get it poppin'.
All right, beautiful,
thank you!Thank you.
Let's take everything off
the menu but the shrimp --Okay.
...and drop it low 'cause
it's about how many,
so not how much you make.
And we've got not very
many people out there.Right.
I'm super excited that I did
my research and found out
that Florida was really
big into shrimp and grits.
Thanks, Tyler, for giving me
the exact same challenge
I was already giving myself.
Dre, we're gonna do a shrimp
taco because this seems like
the easiest thing to do
that could sell really quick
and we can get a low
price point on it.
I'm just gonna do Old Bay,
we got tortillas for it,
we got the come back sauce.
The come back sauce is
really seasoned so I don't
have to do a lot with this,
just a little bit of Old Bay.
I'm happy, this is
something that will
work well with our menu.
We're gonna kill this challenge.
We already have the shrimp
po' boy on our menu,
I say do the shrimp po' boy,
drop it to eight.
We're just gonna use
the shrimp that he gave us
into our po' boy
and sell that for $8.
If we sell them for
$8 he gives us $10,
that's an $18 sale.
We back in business.
What are we gonna
put the shrimp on?
I'm thinking kind of
like a lobster roll
like a shrimp roll.
To make the shrimp I'm gonna
put some fresh butter on
the grill and put
the shrimp in that butter
topped with a fresh
pineapple cucumber salsa
and a garlic pineapple aioli.
We're not skimpy on
the shrimp either.
They're fresh,
they're delicious.
We need to decide if this
challenge is worth it for us
or if we need to just start
selling our regular burgers.
Travis just brought
us this massive order,
we are ahead of the game
right now which means
do I need to compete
in this challenge?
There's a bunch of
trucks that are gonna be
knocking out shrimp, right?
So do we need to waste our
time just peeling these,
deveining these, getting
everything ready?
The chances of any of these
guys selling 40 dishes
in one hour is very small.
So I'm gonna stick to
my guns and I'm gonna
give these people their
funnel cakes and their burgers
and I'm gonna get it quicker
than they're gonna spend
doing the shrimp.
We're gonna melt some butter,
we're gonna put some
citrus in there,
some Old Bay seasoning,
some cayenne, gonna put
a little soy sauce.
We're gonna sauté
them ever so lightly
to make a shrimp po' boy,
Idaho style.
Look -- yeah...
We got some good food
over here! Shrimp rolls!
One special for Natasha!
$5 grilled shrimp taco,
we're the cheapest out here
and got the best food
go figure.
So Madea Made is
right next to us.
We have our shrimp po' boy
and here they come with their
shrimp tacos
and we're selling for eight,
they're selling for five.
Again, we have much
better quality.
Our shrimp po' boy
is truly authentic.
I mean if you want to feel
like you're in New Orleans
you bite into one
of those po' boys.
We do it the right way,
but they're just kind of
low balling right now.
Thank you all for buying
our special today.
Do y'all know what we're at
on numbers for the special?
I think we are at
about 20 now.
Oh, my gosh!
I love the sauce,
it's the best sauce
I've ever had
and it goes great
with the shrimp.
Oh, hey, Lara, get out here.
We got a text from Tyler.
One hour is up.
Only shrimp orders
completed as of right now.
Will count towards
this challenge
As you were, teams.
Oh, we're still selling.
Hour's up, we can't sell
any more of the special.Okay.
So...
-Just wipe it off.
-Done.
Done!
This is the last day of
selling and I am officially
the only member of
Sol Food Collective.
Taco Bowl!
Daytona Beach Bowl!
Pineapple Salad!
And it's just little old me,
out there pedaling
vegan food to Daytona Beach.
Who wants a taco bowl, I got
taco bowls right over here!
Pineapple salad! Come on!
Dre and Hope, Sol Collective
is down to just one person.Yeah.
-I feel so bad --
-Yeah.
...like I even wanna have Faith
to go down there and help.
We're gonna join forces.
We're gonna go help
Sol Collective?Yes.
I'm on the truck making bowls
and I see some of the other
teams come rushing over
in front of the truck.
Feed your soul!
Feed your soul! Feed your soul!
I can't believe
what I'm seeing,
I can't believe everyone,
you know, rallied together
to come help support.
That's just so touching.
That's okay.
It feels really good
that they believe in us
and what we stand for
and they came to support.
Gotta order up! Taco bowl!
Yeah, we got two orders.
I could take the orders for you,
you go and get it together.
-Okay, all right.
-Thank you.
You're welcome.
So we're waiting on
a Daytona Beach Bowl.Got that.
I'm alone on a truck,
my best friend's
in the hospital
and I have this
outpouring of love
and support from other teams.
Thank you.
Another beach bowl?
There's another order up, can
you put this on your book?
Daytona Beach bowl.
I just, I can't
believe it it's...
I just can't believe it.
-Hey, Faith!
Yes?Faith, come in I have
a text from Tyler.
Okay, okay, I'm coming.
-He says, "Selling stops now!"
-Close up
And meet me on the beach
for elimination.
-I ain't worried this time.
-You're not worried?
I ain't worried.
I felt at least comfortable
last week, this week I'm not...
Hey, it's gonna be
what it's gonna be.I'm not sure at all.
All, right, guys,
that's Daytona.
My legs are shaking
because I'm concerned,
I mean, we think we did well
but we don't know what
everybody else did.
So food trucks, we are just
three cities deep into our
Summer Beach Battle,
how you guys holding up?
-I'm good.
-Good, doing good.
So Malyssa,
it's great to see you back
I heard you had to go to
the hospital, are you okay?
I'm good now, thank you.
-You're fine?
-Yeah.
So I returned from the hospital
and it turns out that
I have a kidney stone,
got some treatment there,
I'm feeling a little bit better
and the most important thing
is to be by Jacquelyn's side.
I want to thank every single
one of you for helping out
Sol Food Collective
in their time of need.
And congratulations to...
Madea Made for winning
the shrimp challenge.
We took Tyler's advice,
we took this
challenge seriously,
and look what has happened.
You sold 19 shrimp specials,
that was 190 additional
dollars in your till.
Yes, yes.
So guys, I have in
my hands my ledger,
inside of it are the numbers
for Daytona Beach, Florida.
In first place,
for the very first time,
Rolling Indulgence.
-Yeah!
It feels unbelievable!
It feels like we're
the new champion,
we're the team to beat.
We're on cloud nine right now.
-Knew we could do it.
-Yeah.
Rolling Indulgence,
congratulations,
you made $2,065.
Travis, you really
stepped it up.
It feels like you
found your pace.Thank you.
We won because we stuck
with the diner theme.
In second place,
for the second time,
Brunch Babes.
Nice job, guys.
You made $1,972.
While we're not first place,
we've come back,
just a little bit.
In third place,
for the first time,
Frank-n-Slides.
-Yes!
Congratulations, guys.
-Oh, gosh.
-Feels amazing.
-Yeah.
-Top three!
We finally broke through, we've
always been in that bottom.
In fourth place, hovering
around the middle,
and I'm telling you,
it's not a bad strategy,
Madea Made. Nice job.
You made $1,865.
Still haven't heard our name,
I know we're at the bottom.
There's no way
we're not going home.Yeah.
In fifth place, and safe,
NOLA Creations.
Whoo! Got that monkey off
my back, I'm good now.
We're fifth place.
We're home.
Ain't nothing gonna stop us now.
Now, for bottom two.
Baby Got Mac
and Sol Food Collective,
but before we get
to the elimination,
there's one more thing
that we have to deal with,
we had an issue, the stop,
health inspection.
-Oh.
And all these things
come with fines,
you understand, right?
And NOLA Creations
this is yours.
♪ Bum, bum, bum ♪
We left a container with
a little bit of a food item.
-That much.
-That much.
But you know what,
that's our fault.
Mm-hmm.
This is gonna cost you, man,
it's gonna cost you $600.
So Baby Got Mac, congratulations
for the second time
you're not longer
in the bottom two.
What?
Our new bottom two now
is Sol Food Collective
and NOLA Creations.
So the team leaving
"The Great Food Truck Race"
right her, right now, is...
Sol Food Collective.
We tried. We did our best.
I'm proud of us.
We didn't give up,
we kept going.
I have nothing but
complete and utter
gratitude for all of this.
It was just
a beautiful experience.Yeah.
Sol Food Collective
I gotta tell you,
from day one, minute one,
the first time
I tasted your food
the only thing
I could think was
"Wow! This is something
really, really special"
Jacquelyn pushed through to
the very end, she went hard.
I don't like
seeing her go home,
but I like the fact that
she has her head high.
Can I tell you something?
NOLA Creations,
with this $600 fine
you were within one
dollar of going home.
Oh, my God!
Sol Food Collective
I'm gonna need your keys.
We're not leaving
with the $50,000
but we're leaving
with our integrity.
We didn't do any of
the challenges that
involved any meat.
I'm proud of you.
I'm proud of you!
You cooked and you baked.
Give a round of applause,
Sol Food Collective, everybody,
Sol Food Collective.
I hope you guys
brought some sunscreen,
cause we're heading
140 miles south west
from the Atlantic Ocean
to the Gulf Coast
to the beautiful city
of Tampa, Florida.
-You guys excited about that?
-Yes.
The Summer Beach Battle
rages on!
We have six trucks left
and you're all one step closer
to the grand prize of
winning $50,000 in cash.
Let's get in our trucks
and let's get rolling!
I think Tampa is gonna
be our resurgence.
-Like the phoenix.
-Like the phoenix.
We shall rise.Like the phoenix,
we gonna rise.
We're pumped, we're excited,
we are a force to be reckoned
with in this competition.
Now is not the time
to get complacent.
We can actually win this thing.
-$50,000 baby, here we come!
-$50,000, baby!
"The Great Food Truck Race"...
-One, two, three...
-Idaho!
FLORENCE:
The eight remaining teams
tried for a hole in one.
Tensions flared
among the teams.
We got the best fries
in the business!
You can eat frozen
fries at home, man.
FLORENCE:
As Nola continued to dominate...
Here we go, hot and fresh,
hot and fresh.
FLORENCE:
...and People's Fry went home.
And now, the teams head
to Daytona Beach, Florida,
and one more team
will crash and burn.
It is brutal out here.
FLORENCE:
Catch it all right now
on "The Great Food Truck Race:
Summer Beach Battle."
ALL: Food truck road trip!
I've never been to Daytona.
I always think of, like,
the '80s,
like bleach blondes
and cut-off denim shorts.Right?
You know, I'm actually
a little bit concerned --Yeah.
...about the vegan community
here in Daytona.
We have now created this
pattern of being in the bottom,
and it's unacceptable.
There's no way in
Daytona that we can be
in the bottom again.
-We have to step it up.
-Yeah.
The only thing we have not
won yet is a challenge.
But can't touch our sales.
Going to the next city,
I don't really feel like
we have any competition.
Because everybody flip flop.
From one week to the other.
I don't know.You know, one week
Baby Got Mac on the bottom,
now they're second.
One week, first they in second,
now they in fourth.
And Sol Food Collective.
-Can I have a hug?
-No.
-No more hugs?
-I'm tired of hugging.
Daytona International Speedway.
I knew it!
Are you kidding me?
O-M-G.
It's the Daytona --
it's where they have the big,
the big, you can
only turn left thing.
-What are we doing right now?
-We're on the track.
We're gonna take
a little bit of a spin.
Whoo! Daytona, baby!
Oh, my God, we're sideways!
Oh, my God, oh, my God,
oh, my God, oh, my God,
oh, my God,
oh, my God, oh, my God.
Oh, we're stopping.
Wow.
Well, this is probably one
of the greatest experiences
of our lives, but we need
to get back to reality
and remember where we're at.
Teams, welcome to
Daytona Beach, Florida!
So, teams,
if you took anything away
from our last elimination,
we left a lot of
people on the field
in Hilton Head,
not really excited about
how fast you were.
Let's talk for a little bit
how you guys are feeling today.
Sol Food Collective,
what's going on with you guys?
What's going on with you guys?
Yeah, I think we might be
losing a team member today.
-Oh, no.
-Why?
I just -- it's a little
too much for me.
Um...
Going into this competition,
you really don't know
what to expect.
It is a lot of hard work.
It's your food truck.
And right out the gate,
we got into an accident.
I don't even know what happened.
I just want to leave.
And I think that
really affected her,
shook her to her core.
Well, Stephanie,
we are terribly sorry
to see you leave
the competition,
and we will be thinking about
you on the way, all right?
I'm just an emotional wreck,
which is difficult for me
because I'm not
usually like that.
So it's been hard.
FLORENCE: Bye, Stephanie.
So here's the deal,
I wanna shift the energy
back to the positive.
So, who can tell me
what drivers do
on the end field
here when they win?
-Donuts.
-That's right, my friend.
And I gotta tell you,
here in Dayton Beach,
nobody does donuts
better than the legend,
Donnie Summerlin
from Donnie's Donuts
here in Daytona Beach.
Will you please give
a round of applause?
Some of the most beautiful
donuts in America.
So, teams, for our
first challenge here
in Daytona Beach, Florida,
you're gonna be
crafting one donut,
and crank out as many
as possible in one hour.
One of the things we try to
emphasize with our bakers
is that it's chemistry.
That your dough temperature,
your oil temperature,
the depth of your oil
is all gonna impact
the way your donuts come out.
I'm a huge fan of
Donnie's Donuts,
they are some of
the best donuts in the country.
He will judge you accordingly.
Every donut you make
is worth one point.
The team with the best
looking donuts overall
will have their donuts be
worth two points per donut.
And if you have
the best tasting donut,
according to Donald,
your donut is now worth
three points each.
Your donuts could be
worth five points each.
The winner gets to call
an audible pit stop,
during which all
cooking and sales
must completely stop.
Teams, you'll have
to earn your way
back onto your food trucks.
-All right.
Today, you will be
competing at the beach
on the boardwalk here at
Daytona Beach, Florida.
Teams, the Summer Beach Battle
continues.
-Let's get rolling!
I'll meet you guys
at the beach.
How do you feel about
Sol Collective losing a player?
I kind of think that it's gonna
be tough for everybody.
This competition's hard.
And I think that everybody
realized that now.
Our sacrifice for
"The Great Food Truck Race,"
just being here has cost a lot.
We have sacrificed some
time with our kids,
we're sacrificing time
with our loved ones,
we're sacrificing everything.
I need two cups of sour cream.
I'm looking at the table,
and I thank the vegan gods,
I see a dairy alternative.
So we're gonna do our
coconut maple bacon.Okay.
It's vegan,
so that's really good.Awesome.
We are going to use
coconut for the bacon.
I add a little bit of
soy sauce, liquid smoke,
and give it a good stir.
We're gonna lower
them in like this.
-55 seconds on each side.
-On each side.
It's just the two of us,
but I come from a world
where I do most everything
on my own.
It's all about working
harder, smarter, faster.
Boom, donuts!
These donuts are coming out
of that fryer looking perfect.
They were perfectly golden.
Okay,
first round's going out.
Now I have to get them all
to the table and make sure
they're in perfect condition.
So we've got maple
coconut donuts.
Okay.
So Sol Food Collective
is a vegan truck.
We make vegan donuts.
A different flavor.
-Like, nice and cakey --
-Mm-hmm.
...not incredibly heavy, I don't
think it's particularly oily,
it's original.
All right, guys, we're gonna
make piña colada donuts.
It goes with our theme well.
We're the brunch truck
and so it feels like
there's a big expectation
that we can make a good donut.
I'm gonna roll,
you're gonna fry.
For this challenge, we're
gonna make a piña colada donut,
shaped like a pineapple.
These are done,
these are done.
All right guys,
this might work.Yep.
And we're gonna glaze it with
pineapple glaze and coconut.
The most important
part of this challenge
is the taste.
Do we wanna put
a pineapple garnish on it?No.
I really think we need to
focus on the presentation.
These need to look cute.
That's only worth two points.
-Don't drop any!
-I'm not!
Well, let's agree to disagree.
All right.
This is Brunch Babes,
maybe got a little
tropical thing going on
presentation-wise.I like the way
that they cut it.
Good glaze.
It's a little dense,
but we always like
flavors that continue
after they're gone.
-Yep.
And this moves
and I'm still tasting it.Yeah.
-It sure is a challenge.
-Yeah.
Hmm. You're going against
temperature, humidity,
you're going against time,
there's no oven,
there's no rising of the dough,
it's gonna be tough.
Here's the thing,
I've never made donuts before.
That's clearly not it.
Is there flour in there?
I think there's gotta be flour,
yeah, there's flour right there.
Now put some flour
in there for me.
So we added flour
and flour until we found
the dough consistency
that we needed.
Oh, that's not gonna work.
We're all just
kinda, like, in panic mode
'cause we're about
30 minutes in
and we still
don't have a donut.
JESS: Oh, my God.
Little bit more flour.
Go, go, go, go, go.
JESS: There you go,
that's looking better.
We finally have found
the dough consistency
that we needed.
All right, we're in the game.
-Are we?
-Okay!
We did it.
That was a challenge.
We're there now.
I'm gonna create
a mixed berry purée,
and then I'm gonna take
a little bit of heavy cream,
I'm gonna take a little
bit of powdered sugar,
little bit of vanilla,
little bit of cinnamon,
and I'm gonna create
a cool little cinnamon whip.
And that's the flavor profiles.
FLORENCE: This is
Rolling Indulgence.
-It's light.
-Yeah.
They did real good
with the dough.
Yeah, that's raspberry.
The looks are all
over the place.
Yeah, looks like
a Quentin Tarantino movie.Mm-hmm.
-I say we make a savory donut --
-Okay.
...and then cut it in half
and make it into, like,
breakfast sandwiches.
That's great.
So for this sandwich,
it'll be the donut
on both sides is the bun,
and then we're gonna
layer a mac and cheese,
a fried cheese curd,
a layer of scrambled eggs.
I think we're going
more for flavor.
We won both
challenges last week.Right.
Best thing we can do is just
keep the challenges coming,
keep doing our best
and let's see if we can win 'em,
see if we can jump up into
that first place spot.
That'd be really neat
to take first place
one of these weeks, yeah.
-It would be.
-What do we got going on here?
What do we got going on here?
Okay, so this is --
There's a lot of people that
do the donut sandwiches.
Right,
so this is Baby Got Mac.
This looks almost like
a croquette cut in half.
Well, let's see what
it tastes like.
I don't know about this.
It's like a Franken-donut.
Outside the box, right?
-Yeah, it's a little greasy.
-That's a sandwich.
-It's a little greasy.
-It's a lot greasy.
It's a lot greasy.
So what topping are
you making, Terrell?
I'm doing a citrus glaze.
Squeezing in some orange juice.
We decided to make
a orange citrus donut.
Glazed donut.
I think we can knock out
all three with the taste,
appearance, and speed.
We wanna make sure
we get all five points.
Yes, we won week one,
yes, we won week two,
we have not won a challenge yet.
And it's messing with me.
I hate losing.
Nice and coated.
We have our citrus
glazed donuts,
Anna's topping them off.
We're gonna do
a powdered sugar,
and we're gonna do
a raspberry on top of it.
DONALD: You can tell it just
came off the fryer.Uh-huh.
It's a little dense.
I like the crunchy
on the outside.
Yeah, nice texture on
the outside.I like the glaze.
Talking about the oil level,
this one's falling apart.
Right, so the oil is starting
to cool off right here.Yeah.
See, what'll happen is
that one's gonna have
more shortening in
it than that one.Sure.
That one's pushed it all out,
that's why you can
see it all puffy.
But good flavor.
We don't make donuts.
ANDRE: We don't do donuts,
but we know how to make rolls,
so I'm doing 'em just like
my grandma and my godmother
taught me how to do rolls.
HOPE: We're making
a maple bacon donut,
'cause we're
a country cooking truck,
you gotta have some
pork on the fork.
I'm making the maple glaze,
I'm putting a little
lemon, vanilla,
I'm gonna do a little cinnamon,
just trying to bring
those flavors together.
We gotta get donuts
going out there.
We're gonna go for
best looking donut,
we're going for
best tasting donut,
and as many as we can make.
FLORENCE: All right,
so these are Madea Made,
and it looks like they
got maybe a little maple,
a little bacon going on.
That's what it looks like, yeah.
I like that one.
-Nice.
-Got a good flavor to it.
But if I'm buying them
from the food truck
I'm gonna say, I'll want
the one with the bacon on it.
Right now I'm frying bacon up,
and melting some butter,
we are going to make
some maple bacon donuts.
When this donut's done,
it's gonna look gorgeous.
This is not good.
God, it looks like one of
the ghosts from Pac-Man.
It is the ugliest thing
I've ever seen in my life.
We're putting out some ugly
looking donuts right now.
It's a 60-minute challenge,
the clock's ticking.
What we do have is
just a funnel cake
that looks like it was
run over by a truck.
-A food truck.
-A food truck.
Steven, place them in our
area, bring the pan back.
FLORENCE:
This is Frank-N-Slides,
they may be going with
that maple bacon thing
one more time, too.
It's very greasy.
-Yeah, it is.
-I like -- the glaze is okay.
God, it's gross.
I'm sorry. It's so greasy.
It's almost embarrassing,
what we put on the table.
It's not even close.
-Mm-hmm.
-Awful.
Oh, that was bad right there.
It is an epic fail
and we are definitely
going to be last.
FLORENCE:
Five minutes left, guys.
I can do this, I can do
this in five minutes.
Come on, just a few more,
just a few more.
-Let's move.
-I'm coming.
-Move faster over there.
-Move faster?
What are you doing?
No, presentation!
I wanna get those donuts
to the table so fast
because I wanna beat
out the other teams.
All right, this is our
last round of donuts,
I think we have
the absolute most.
10, 9, 8,
7, 6, 5,
4, 3, 2, 1...
guys that's it,
hands up, you're done.
-We did, it, we did it!
-Yay!
I feel like we just
won the Daytona 500.Yeah.
So, teams, congratulations,
your Daytona Beach
donut challenge is over.
How do you feel?
-Yeah.
-Feel good.
-Good.
-Eh, I don't know.
Relieved, relieved.
I thought you guys
did a pretty good job.
I mean you guys cranked
out some donuts,
that's for sure, man.
Nice and fast.
Madea Made, so you guys made
51 donuts, come on, right?
51 donuts in
an hour from scratch.
Nola Creations,
a lot of volume.
You guys made 48 donuts.
All right, Rolling Indulgence,
you guys made 34 donuts.
-Nice.
-Wow.
We could've got it.
All right, so Sol Food,
you guys cranked out 30 donuts,
that's respectable, nice job
between the two of you.
-Yep.
-Right, you make vegan donuts.
All right, Brunch Babes,
you guys made 27.
Not, you know, not the most,
not the least,
somewhere in the middle.
Baby Got Mac,
you guys made 16 donuts,
but I don't think
you guys made donuts.
Well, they're donuts.
You stayed true to brand.
It had to have some macaroni
and cheese in there somewhere.We had to, yeah.
Frank-N-Slides,
you guys made 10, right?
Whoo!
-You guys made 10.
They were ugly.
So, guys, we have talked about
how many donuts you've made,
now let's talk about who
made the best looking donuts
and then who made
the best tasting donuts.
And I gotta tell you,
surprise, surprise,
it's the same donut.
JACQUELYN: We really,
really need to win.
It's just the two of us,
and we need to have
a leg up and just
shut everyone down.
The team that's gonna get
five points per donut is...
The team that's gonna get
five points per donut is...
Donald, I'm gonna give
you the honors.
-The Brunch Babes.
-Nice job.
All right, so Brunch Babes,
congratulations.
You get 135 points
for your donuts,
so as the winner
you guys get to call
an audible pit stop,
and you get to sell
through the pit stop
while the rest of your
colleagues take a break.
All right, you guys,
you ready to do this?ALL: Yeah.
All right, have a great
day selling, everybody.
Let's get our trucks
and let's get rolling!
Tyler gave us a spot,
it is right on the boardwalk,
so there's a lot of foot
traffic, it's perfect.
Are we seriously gonna
give our donuts away for free?
-3 bucks for a donut.
-Okay.
We're gonna sell our
pineapple donuts,
our loaded tots,
with that classic
cheeseburger deconstructed,
a classic hot dog, because
who doesn't like that
on the beach?
And then it's hot.
We are making
a Beach Island Iced Tea,
a play on
a Long Island Iced Tea,
but for all to enjoy.
-It's good.
-I think it's good.
Our strategy for using
our pit stop advantage
is to close down
the other trucks
as soon as we see
those windows go up
and people start flocking.
Yeah.All right,
well we're just looking.
So what did they do?
Well, they just didn't
follow the rules.
FLORENCE: Random health
inspections are a part of life
for food trucks.
And in the 10 years
we're doing this show,
it happens from time to time.
Today, all the food trucks
got inspected,
and unfortunately, Nola got
dinged for a minor violation.
They had a little bit of
barbecue pork left over
from Hilton Head
tucked in the back
of the cooler someplace.
Not a good start.
Not at all.
They have six hours
to pay the fine.Yeah.
It had nothing to do
with their serving now,
but I think
it's gonna cost 'em.
We need to make sure
that there's nothing left
in the truck.
-You or we?
-Ever again.
You gotta be kidding me.
DREW: So today, we're gonna
embrace this '50s diners theme.
We're gonna do a burger,
I'm gonna do three cheeses,
then I'm gonna do
my garlic Parmesan fries,
and then my own
take on a dessert,
which is gonna be
a funnel cake.
And I wanna do it
with fresh berries,
top it with some whipped cream.
We're gonna try to be as quick
and as efficient as possible.Yep.
Tyler harped on that big
time at the last elimination.
The Brunch Babes can call
their pit stop at any moment.
The advantage is phenomenal.
It can be the difference
between all of us losing
and them running away
with hundreds of dollars.
Keep going,
going, going, going.
CLINTON: We didn't win the donut
challenge, that's okay.
I don't know, we were
true to our brand,
true to ourselves, so I was
pleased with it either way.
I thought we did good,
but now we're gonna sell
as much mac and cheese
as we can to everybody
that we see.
-Mm-hmm.
I am making
the cheddar cheese sauce
for the shrimp and grits.
We're going to do our take
on a cheesy shrimp and grits.
We use the whole hominy
and then add it
to a cheese sauce,
and then grill up some
shrimp with some Old Bay
and other seasonings,
put it right over the top.
It's fantastic.
You wanna start shredding
up some pineapples
as I do this?
Today on our menu, we have
a pulled pork sandwich
with a pineapple slaw,
and we also have a fish taco.
Pretty simple menu,
we've done it before.
Let's execute.
We have to pick up some speed,
pick up some momentum,
and this is the part
of the journey where
we just go full speed ahead.
We're gonna do those bowls,
and there's not a lot of prep --Yeah.
...that's gonna go into it.
For Daytona, I'm going
to do a taco bowl.
I mean, it's flavored
to taste like taco meat.
A Daytona Beach bowl.
Sautéed spinach.
For the Daytona Beach bowl,
I am putting rice at the bottom
with a little bit of soy sauce,
adding some sautéed spinach,
sprinkle some tomatoes
on there,
and I top it with kimchi,
red onion,
and then I drizzle
a sriracha aioli on top.
Perfect.
How you guys feel about
the donut challenge?I'm glad it's over.
We have not won any challenges.
And I hate losing.
We just gotta get open fast
and start selling fast,
so when it's time to pit stop,
we have already
have some sales in.
The truck tension
a little bit high,
but we'll work through it.
We gonna pull back together.
We gotta get our sauce
going for the beignets.
Let's get our butter out.
I think we got a plan, y'all.
Today's menu here at
Nola Creations
is our New Orleans style
shrimp po-boy,
blackened chicken sandwich,
with a side of red
beans and rice.
Got three kinds of peppers.
Got red pepper, yellow peppers,
we got a little orange
peppers in there.
And then we have
those world-famous,
Tyler's favorite, beignets.
Give me about five minutes
and I'm ready.
Kyle, start on the pico, okay?
Steve, you'll start
on the sauces, right?
-Yep.
-All right.
Brunch Babes won the challenge,
and they now have the ability
to give all other teams
a pit stop, and this
could really hurt us.
So we're gonna
streamline our process
so we can open up
as soon as possible.
We're gonna be
selling the Frankie,
which is a bacon-wrapped
hot dog with handmade pico,
topped with avocado crema,
and sriracha.
And we have the Killer Bees,
which is a bacon butter
blue cheese burger,
and that's gonna be
set on some spring mix,
and it's amazing.
I've got hot dogs,
I've got some hamburgers ready.
We're ready.
Fresh, crispy fries.
Idaho boy, you know
I know my spuds.
No line, no waiting.
Real fast, fresh
and done right now.
I'll have one donut
and one order of beignets.
One donut and one beignet.
That's it, Nola's open,
and she's starting to sell.
-Shut it down!
-Yes! They're starting to sell.
We're gonna initiate
the pit stop right now.
Our goal is to steal
everyone's first sales
for the day.
-Hello?
-Hello?
Hey, guys,
it's the Brunch Babes.
Guess what?
It's time for your pit stop.
It's time to close up
those windows
and head down to the beach.
-Shut everything off.
-Yep.
We were just about to open.
-Good luck!
-See ya!
We have to close up.
-We were so close to opening.
-We just got started.
Like, literally,
so close to opening.Ah!
Be faithful,
you're just gonna order more
after this pit stop.
CLINTON: Now we have to go down
on the beach and do this.
DREW: And we were
so close to being open.
We're opening those windows
as the other teams
are shutting down.
All right, guys,
we're open for business!
And you had the tots, right?
Here's your donut.
All right teams,
come on in, come on in.
Welcome to your pit stop,
ladies and gentlemen.
All right, food trucks,
this is a classic game
of cornhole.
I have the cornhole
master on our team.
When you hit 50 points, then,
and then only,
can you hit your trucks
and start selling for the day.
-Are you ready to go?
-Yes!
Three, two, one, let's go!
Oh, nice one.
Here's your hot dog!
It is time to hustle,
it's time to move.
$18.
It's time to get those
tickets out the window.
-Whoa. Nice!
-There you go.
All right, Frank-N-Slides,
you guys just landed 50 points.
All right, let's go!
Get outta here,
you're good, you're good.Get it!
You guys hit 50,
let's go, you're out.
Boom, all right, Baby Got Mac,
you got 50 points,
you guys are out of here.
One loaded tot.
There you go, Lisa,
enjoy your...
Should we get the other
pot going with water?
Yes, please.
Madea Made, you got 48 points,
49...
50!
All right, congratulations,
you guys are outta here.
48, you're two points down,
two points down.
Two points out.It's you!
Here, here, here, here!
You got 49, one more point.
Yeah, you're outta here!
-Whoo!
How y'all doing?
All right, Nola's open
for business right now!
Beignets, got it.
That pit stop became
a pity stop because...
Beignet order.
My customers still
waiting for what?
-Nola Creations.
-Nola.
-Killer Bees, oh, yeah.
-Yeah.
Brunch Babes
don't even have a line
and we're back open.
-Like it didn't happen.
We had the Killer Bees sliders.
The food was cooked
medium, perfectly,
the sauce was excellent,
the food fits well
on the beach.
Give me some orders, guys.
Fresh Beach Island Iced Tea!
$5, it's real good!
You would like
a Daytona Beach bowl?Yeah.
You wanna do a combo
and do the gourmet
burger and fries?
All right, one combo.
One of the shrimp.
Perfect.
That'll be two fish tacos,
I'm waiting on one,
missing one in my hand.
I'm taking Tyler's
advice about speed,
and I just want
these orders out,
so I'm starting to put
the pressure on Hope and Andre
to get the orders out fast.
I'm waiting on four, I'm doing
great, just waiting on four.All right, they're coming.
Golly, Faith.
Mixed berry funnel cakes!
We're standing on the beach
and there's not as many
customers as we're wanting.
Nobody's freaking hungry.
It is brutal out here.
Free water?
Literally,
now I can't give away water.
This is rough.
Daytona, where are you?
Time's up, fulfill any
orders you started,
and close up.
See you tomorrow.
I can't believe how
slow business was
seemingly across the board.
Overall on day one,
I'm feeling confident,
because we did win
that challenge,
but I'm also feeling
a little nervous.
-We gotta sell a lot tomorrow.
-Mm-hmm.
This is not good.
We did not get
the number we needed.
Tomorrow is definitely
gonna be do or die.
We'll get 'em tomorrow,
don't worry.
Yeah, tomorrow's a new day.
We just have to be
laser-focused,
and work smart and work fast.
This competition's
getting really intense,
and being in the bottom is,
we're feeling it, for sure.
Yeah, definitely.
Oh, my God.
I'm not feeling that great.
My back is hurting
and I'm getting weird shooting
pains in the front of my body.
Hello?
Hey, girl, I just wanna
keep you on the up and up.
I'm in a lot of pain right now,
and I'm worried it
might be a kidney stone.
Oh, .
Hello?
Hey, girl, I just wanna
keep you on the up and up.
I'm in a lot of pain right now,
and I'm worried it
might be a kidney stone.
Oh, .
I don't want to
leave Jacquelyn alone,
we're already down a teammate,
and then if I leave,
it's just her running this whole
thing by herself.
But this pain has
come on full force.
I can't breathe, I can't talk,
I can barely think.
I need to go to
an emergency room right now.
Stay and win.
She just wants me to
keep pushing through,
so that's what I'm gonna do.
Don't cry, babe.
I feel bad.
It's gonna be okay.
Just win this.
I just wanna be with her,
I feel terrible.
We had a teammate quit
and one being rushed
to the hospital.
And I'm the last man standing,
gotta keep going.
-Ready?
-Let's go!
Let's go.
We're gonna stay with
our monster theme
and we're gonna rock it.
Idaho on three, ready?
-One, two, three...
-Idaho!
Okay guys,
so we're gonna need to
get the meat going
for the tots.
Sales were slow yesterday,
so we have a lot of groundwork
to catch up on.
Today,
we're gonna up our prices,
and we're also going to
update our hot dog
to a brunch dog,
so we really stay within
our brunch concept.
We gotta work through
the brunch dogs,
so we have to make
the scrambled eggs,
and all the sauces
that go on those things.
We're just sticking to
our full diner menu.
Our best burger,
we're gonna knock out some
delicious seasoned fries,
we're gonna have food
that just pops.
All right, so hopefully
stuff heat up fast today,
that's been our Achilles
heel every time.
We not makin' donuts,
we not playin' cornhole.
So we just go in and sell.
And what we do best is sell.
So I'm dropping down
my beignet balls.
This this thing right here
make you smack your mama.
Two times.
I'll be amazed if we don't
come in first this week.
Almost split my pants laughing.
Focusing on getting open
before everybody else.
This is our second day
of selling in Daytona,
we are ready to win it.
We have to crank
these sales out today
to get a edge on
the other teams.
So I'll be working
on the coleslaw.
-I'm working on props.
-Okay.
We have pulled pork
barbecue sandwiches
with pineapple slaw on the menu,
we also have fish tacos.
Whenever you're
ready for barbecue,
that'll be coming
whenever you're ready.
We are open for business!
-We're open!
No lines, no wait, we heard
we got the best food, let's go!
All right everybody,
Frank-N-Slides is
open for business!
-What's you're name, sir?
-Dave.
-Two fish.
-Two fish.
One Killer Bee for Walker!
I'm starting to prep my menu
and it's just me right now.
Today's menu is
staying the same,
I'm trying to keep
my head in the game,
but I have Malyssa and what
she's going through going on
in the back of my mind,
and it's really hard
to stay focused.
-Permission to come aboard!
-Come in!
Do we need help with anything?
Hi, oh, my gosh.
I can come sacrifice
about 15 minutes if
you need me to do stuff.
Oh, my God, yes,
I would love that.
Could you help me
dice pineapple?Absolutely.
This is huge.
I mean, we're in a competition
to win $50,000,
and I just think it's
incredible that she's offering
to come and help me.
-Hug, hug, hug.
-Oh.
Thank you so much.
No problem, don't cry,
you're gonna make me cry!
NOLA Creations, open
and ready for business!
No line, no waiting!
What can I grab for ya?
Can we get three brunch dogs,
two of 'em with no red onions?Yeah.
Welcome, what we
gonna have today?
I'm gonna do a shrimp po' boy.
A shrimp po' boy?
Ooh, those are so good.
-Order in!
-Okay! Pick it up!
Hey, guys, y'all wanna try
a NOLA-style po' boy today?
Who wants some
burgers and fries?
We have nobody in line at all.
And every sale counts.
Cold drinks!
Where is everybody?
Winning $50,000
would mean everything to us.
At this point I go into
super save the truck mode
like we are about to go home.
You know what, I'm about
to go down on that beach
and just ask people.
-Go!
I see a group of guys
who are having a great time
and I'm thinking
they're probably hungry
so I go to the leader, Denny,
See, whatever they want,
I'll pay.Okay.
Okay, my man,
I'm Travis, by the way.
We are going to feed the entire
Arizona State Gymnastics Team.
Whoo!
Yeah!
Whoo!
Good job, let's eat, boys!
16 combos and add bacon!
-Yeah!
-Whoo-hoo!
Let's go, let's go,
let's go, let's go, let's go.Let's go.
This is our biggest order
of the entire thing so far.
In about five minutes flat
we sent out 18 combos.
-Thank you.
-You're welcome.
We made $360.
Oh, my God!
That's what I do baby,
all day!
Whoo!
You blew my mind.
You actually blew my mind.
I'm feeling the love.
You kept us --
You kept us in the game.You should.
That's for sure.
-Hey, guys, Tyler's calling.
-Kyle!
-What?
We got a phone call,
come on in.
Hi, Tyler.
Hey, guys.
Hey, Tyler,
what's going on, man?What's going on?
So guys, before this
Daytona Beach round of our
Summer Beach Title is over
I got one more little challenge
for you, you guys ready?
-Of course.
-Yeah, always.
So guys I'm having
some delicious
local Atlantic white shrimp sent
over to your trucks right now.
-Whoo!
-Yes.
Atlantic shrimp, huh?
Is that vegan Atlantic Shrimp?
I am definitely not going
to do the shrimp challenge.
This could really be
the end of Sol Food Collective.
So guys I'm having
some delicious local
Atlantic white shrimp sent
over to your trucks right now.
I'm gonna give you one hour
to put this shrimp
dish on your menu.
-One hour.
-Let's do it.
Create something and sell it.
All right, guys,
so the team that sells
the most shrimp dishes,
I'm gonna add $10
per dish to your sales.
If you sell 20 dishes
that's an additional $200.
-Okay.
-All right.
So guys, let's make some money,
your time starts now.
Let's go.
All right, let's go.
We ready.We ready. Let's go.
-We are from where?
-From NOLA.
-And we love what?
-We love shrimp.
Exactly.
There's another
challenge I can't do.
-We got shrimp coming up.
-Shrimp, shrimp shrimp.
-Whoo!
-Whoo!
Let's get it poppin'.
All right, beautiful,
thank you!Thank you.
Let's take everything off
the menu but the shrimp --Okay.
...and drop it low 'cause
it's about how many,
so not how much you make.
And we've got not very
many people out there.Right.
I'm super excited that I did
my research and found out
that Florida was really
big into shrimp and grits.
Thanks, Tyler, for giving me
the exact same challenge
I was already giving myself.
Dre, we're gonna do a shrimp
taco because this seems like
the easiest thing to do
that could sell really quick
and we can get a low
price point on it.
I'm just gonna do Old Bay,
we got tortillas for it,
we got the come back sauce.
The come back sauce is
really seasoned so I don't
have to do a lot with this,
just a little bit of Old Bay.
I'm happy, this is
something that will
work well with our menu.
We're gonna kill this challenge.
We already have the shrimp
po' boy on our menu,
I say do the shrimp po' boy,
drop it to eight.
We're just gonna use
the shrimp that he gave us
into our po' boy
and sell that for $8.
If we sell them for
$8 he gives us $10,
that's an $18 sale.
We back in business.
What are we gonna
put the shrimp on?
I'm thinking kind of
like a lobster roll
like a shrimp roll.
To make the shrimp I'm gonna
put some fresh butter on
the grill and put
the shrimp in that butter
topped with a fresh
pineapple cucumber salsa
and a garlic pineapple aioli.
We're not skimpy on
the shrimp either.
They're fresh,
they're delicious.
We need to decide if this
challenge is worth it for us
or if we need to just start
selling our regular burgers.
Travis just brought
us this massive order,
we are ahead of the game
right now which means
do I need to compete
in this challenge?
There's a bunch of
trucks that are gonna be
knocking out shrimp, right?
So do we need to waste our
time just peeling these,
deveining these, getting
everything ready?
The chances of any of these
guys selling 40 dishes
in one hour is very small.
So I'm gonna stick to
my guns and I'm gonna
give these people their
funnel cakes and their burgers
and I'm gonna get it quicker
than they're gonna spend
doing the shrimp.
We're gonna melt some butter,
we're gonna put some
citrus in there,
some Old Bay seasoning,
some cayenne, gonna put
a little soy sauce.
We're gonna sauté
them ever so lightly
to make a shrimp po' boy,
Idaho style.
Look -- yeah...
We got some good food
over here! Shrimp rolls!
One special for Natasha!
$5 grilled shrimp taco,
we're the cheapest out here
and got the best food
go figure.
So Madea Made is
right next to us.
We have our shrimp po' boy
and here they come with their
shrimp tacos
and we're selling for eight,
they're selling for five.
Again, we have much
better quality.
Our shrimp po' boy
is truly authentic.
I mean if you want to feel
like you're in New Orleans
you bite into one
of those po' boys.
We do it the right way,
but they're just kind of
low balling right now.
Thank you all for buying
our special today.
Do y'all know what we're at
on numbers for the special?
I think we are at
about 20 now.
Oh, my gosh!
I love the sauce,
it's the best sauce
I've ever had
and it goes great
with the shrimp.
Oh, hey, Lara, get out here.
We got a text from Tyler.
One hour is up.
Only shrimp orders
completed as of right now.
Will count towards
this challenge
As you were, teams.
Oh, we're still selling.
Hour's up, we can't sell
any more of the special.Okay.
So...
-Just wipe it off.
-Done.
Done!
This is the last day of
selling and I am officially
the only member of
Sol Food Collective.
Taco Bowl!
Daytona Beach Bowl!
Pineapple Salad!
And it's just little old me,
out there pedaling
vegan food to Daytona Beach.
Who wants a taco bowl, I got
taco bowls right over here!
Pineapple salad! Come on!
Dre and Hope, Sol Collective
is down to just one person.Yeah.
-I feel so bad --
-Yeah.
...like I even wanna have Faith
to go down there and help.
We're gonna join forces.
We're gonna go help
Sol Collective?Yes.
I'm on the truck making bowls
and I see some of the other
teams come rushing over
in front of the truck.
Feed your soul!
Feed your soul! Feed your soul!
I can't believe
what I'm seeing,
I can't believe everyone,
you know, rallied together
to come help support.
That's just so touching.
That's okay.
It feels really good
that they believe in us
and what we stand for
and they came to support.
Gotta order up! Taco bowl!
Yeah, we got two orders.
I could take the orders for you,
you go and get it together.
-Okay, all right.
-Thank you.
You're welcome.
So we're waiting on
a Daytona Beach Bowl.Got that.
I'm alone on a truck,
my best friend's
in the hospital
and I have this
outpouring of love
and support from other teams.
Thank you.
Another beach bowl?
There's another order up, can
you put this on your book?
Daytona Beach bowl.
I just, I can't
believe it it's...
I just can't believe it.
-Hey, Faith!
Yes?Faith, come in I have
a text from Tyler.
Okay, okay, I'm coming.
-He says, "Selling stops now!"
-Close up
And meet me on the beach
for elimination.
-I ain't worried this time.
-You're not worried?
I ain't worried.
I felt at least comfortable
last week, this week I'm not...
Hey, it's gonna be
what it's gonna be.I'm not sure at all.
All, right, guys,
that's Daytona.
My legs are shaking
because I'm concerned,
I mean, we think we did well
but we don't know what
everybody else did.
So food trucks, we are just
three cities deep into our
Summer Beach Battle,
how you guys holding up?
-I'm good.
-Good, doing good.
So Malyssa,
it's great to see you back
I heard you had to go to
the hospital, are you okay?
I'm good now, thank you.
-You're fine?
-Yeah.
So I returned from the hospital
and it turns out that
I have a kidney stone,
got some treatment there,
I'm feeling a little bit better
and the most important thing
is to be by Jacquelyn's side.
I want to thank every single
one of you for helping out
Sol Food Collective
in their time of need.
And congratulations to...
Madea Made for winning
the shrimp challenge.
We took Tyler's advice,
we took this
challenge seriously,
and look what has happened.
You sold 19 shrimp specials,
that was 190 additional
dollars in your till.
Yes, yes.
So guys, I have in
my hands my ledger,
inside of it are the numbers
for Daytona Beach, Florida.
In first place,
for the very first time,
Rolling Indulgence.
-Yeah!
It feels unbelievable!
It feels like we're
the new champion,
we're the team to beat.
We're on cloud nine right now.
-Knew we could do it.
-Yeah.
Rolling Indulgence,
congratulations,
you made $2,065.
Travis, you really
stepped it up.
It feels like you
found your pace.Thank you.
We won because we stuck
with the diner theme.
In second place,
for the second time,
Brunch Babes.
Nice job, guys.
You made $1,972.
While we're not first place,
we've come back,
just a little bit.
In third place,
for the first time,
Frank-n-Slides.
-Yes!
Congratulations, guys.
-Oh, gosh.
-Feels amazing.
-Yeah.
-Top three!
We finally broke through, we've
always been in that bottom.
In fourth place, hovering
around the middle,
and I'm telling you,
it's not a bad strategy,
Madea Made. Nice job.
You made $1,865.
Still haven't heard our name,
I know we're at the bottom.
There's no way
we're not going home.Yeah.
In fifth place, and safe,
NOLA Creations.
Whoo! Got that monkey off
my back, I'm good now.
We're fifth place.
We're home.
Ain't nothing gonna stop us now.
Now, for bottom two.
Baby Got Mac
and Sol Food Collective,
but before we get
to the elimination,
there's one more thing
that we have to deal with,
we had an issue, the stop,
health inspection.
-Oh.
And all these things
come with fines,
you understand, right?
And NOLA Creations
this is yours.
♪ Bum, bum, bum ♪
We left a container with
a little bit of a food item.
-That much.
-That much.
But you know what,
that's our fault.
Mm-hmm.
This is gonna cost you, man,
it's gonna cost you $600.
So Baby Got Mac, congratulations
for the second time
you're not longer
in the bottom two.
What?
Our new bottom two now
is Sol Food Collective
and NOLA Creations.
So the team leaving
"The Great Food Truck Race"
right her, right now, is...
Sol Food Collective.
We tried. We did our best.
I'm proud of us.
We didn't give up,
we kept going.
I have nothing but
complete and utter
gratitude for all of this.
It was just
a beautiful experience.Yeah.
Sol Food Collective
I gotta tell you,
from day one, minute one,
the first time
I tasted your food
the only thing
I could think was
"Wow! This is something
really, really special"
Jacquelyn pushed through to
the very end, she went hard.
I don't like
seeing her go home,
but I like the fact that
she has her head high.
Can I tell you something?
NOLA Creations,
with this $600 fine
you were within one
dollar of going home.
Oh, my God!
Sol Food Collective
I'm gonna need your keys.
We're not leaving
with the $50,000
but we're leaving
with our integrity.
We didn't do any of
the challenges that
involved any meat.
I'm proud of you.
I'm proud of you!
You cooked and you baked.
Give a round of applause,
Sol Food Collective, everybody,
Sol Food Collective.
I hope you guys
brought some sunscreen,
cause we're heading
140 miles south west
from the Atlantic Ocean
to the Gulf Coast
to the beautiful city
of Tampa, Florida.
-You guys excited about that?
-Yes.
The Summer Beach Battle
rages on!
We have six trucks left
and you're all one step closer
to the grand prize of
winning $50,000 in cash.
Let's get in our trucks
and let's get rolling!
I think Tampa is gonna
be our resurgence.
-Like the phoenix.
-Like the phoenix.
We shall rise.Like the phoenix,
we gonna rise.
We're pumped, we're excited,
we are a force to be reckoned
with in this competition.
Now is not the time
to get complacent.
We can actually win this thing.
-$50,000 baby, here we come!
-$50,000, baby!