The Great Food Truck Race (2010–…): Season 2, Episode 5 - Hog Wild in Memphis - full transcript
PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...
EIGHT TEAMS OF CHEFS
AND THEIR FOOD TRUCKS
HAVE TRAVELED FROM MALIBU
TO MANHATTAN‐‐
HAVE TRAVELED FROM MALIBU
TO MANHATTAN‐‐
KANSAS, THAT IS.
ONE BY ONE, WEAKER TEAMS
HAVE BEEN SENT PACKING.
MAYBE I'M NOT CUT OUT
FOR BIG SALES COMPETITION.
LEAVING FOUR TOUGH,
BUT VERY DIFFERENT TRUCKS
TO BATTLE FOR $100,000.
WHERE YOU GUYS GOING?
YOU SCARED?
THERE ARE THE GUYS FROM
THE KORILLA BARBECUE TRUCK,
WHO SEEM CONVINCED
THAT THEY'RE JUST
PLAIN SMARTER
THAN EVERYBODY ELSE.
WE'LL TAKE THAT MEAT, WE WON'T
USE IT FOR THIS CHALLENGE,
BUT WE'LL USE IT
FOR THE COMPETITION.
YOU'VE GOT
THE HODGE PODGE TRUCK,
WHICH HAS SURVIVED THANKS
TO CHEF CHRIS HODGSON'S
NEVER‐SAY‐DIE ATTITUDE.
LADIES AND GENTLEMEN,
EVERYTHING IS NOW 99 CENTS!
THERE'S ROXY'S
GRILLED CHEESE...
HE'S BLOCKING
US OUT, MAN.
THE BOYS FROM BOSTON
WHO HAVE FINALLY FIGURED OUT
HOW TO PLAY THIS GAME
AND WIN.
DID YOU GUYS HEAR WHAT THE LIME
TRUCK SAID ABOUT THIS TOWN?
AND THEN THERE'S
THE COCKY CALIFORNIANS
FROM THE LIME TRUCK,
WHO JUST SURVIVED
A CLOSE CALL IN KANSAS,
AND HAVE VOWED NEVER TO EAT
HUMBLE PIE AGAIN.
THIS IS THE WORST DAY
OF COOKING I'VE EVER HAD.
NOW THE RACE COMES HERE
TO MEMPHIS, TENNESSEE.
ONLY 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 ROLLING.
FOOD TRUCK ROAD TRIP!
THING ABOUT THIS TOWN‐‐
IT'S NOT VERY DENSELY POPULATED,
SO DON'T BE SURPRISED
IF THIS IS LIKE VEGAS,
AND WE ACTUALLY HAVE
TO GO OUT AND, YOU KNOW...
HUSTLE FOR BUSINESS.
WE HAVE TO GO
AND HUSTLE FOR BUSINESS.
EVERY WEEK WE'VE BEEN GETTING
MORE ENERGIZED,
MORE ORGANIZED,
MORE LIKE A TEAM.
EVERY OTHER TEAM SEEMS TO BE
SLIPPING A LITTLE BIT.
I'M THINKING THIS CITY'S
GONNA BE A GOOD ONE.
WE'VE BEEN DOWN FOR SO LONG,
WE GOTTA KEEP PLAYING
LIKE WE'RE DOWN.
OH, MY GOSH,
THE MISSISSIPPI RIVER.
WE ARE ROLLING
INTO MEMPHIS.
ANOTHER CITY, ANOTHER DAY.
THIS IS A MEAT‐LOVIN'
BARBECUE TOWN.
I GOTTA MAKE SURE THAT OUR MENU
MATCHES WHAT THEY WANT.
I DON'T THINK WE SHOULD
DO OUR NORMAL FOOD.
NO, I DEFINITELY‐‐
THEY SEE IT EVERY DAY,
EVERYWHERE.
NO, AND WE CAN'T LIVE UP TO
THEIR STANDARDS, I DON'T THINK.
HEY, SPEAK
FOR YOURSELF.
MEMPHIS.
HOPEFULLY SINCE WE'RE
COMING THROUGH WITH A NEW,
FRESH PRODUCT, PEOPLE
ARE GONNA BE RECEPTIVE TO IT.
MEMPHIS IS A BARBECUE CITY,
AND WE'RE SELLING BARBECUE.
MIGHT BE A DIFFERENT TYPE
OF BARBECUE, BUT, HEY,
NOW IS THE TIME TO TRY
SOMETHING DIFFERENT.
I HAVE A GOOD FEELING KOREAN
BARBECUE IS GONNA BE ON TOP,
AS USUAL.
I THINK IT'S A GREAT IDEA TO
TEAM UP WITH HODGE PODGE AGAIN.
BASICALLY IT'S INTERESTING,
'CAUSE THERE'S FOUR TEAMS LEFT
RIGHT NOW,
AND PART OF ME THINKS THAT
IF PEOPLE ARE ONLY
GONNA GO TRY ONE TRUCK,
THEY'RE GONNA COME TO US
AND TRY BOTH,
BUT IF PEOPLE ONLY WANT
TO GO TO ONE LOCATION, LIKE,
THEY'RE NOT GONNA GO
TO ROXY'S OR KORILLA,
SO I THINK THAT WE MIGHT BE
DOING OURSELVES A HUGE FAVOR.
HOW'S IT GOING?
WELCOME TO MEMPHIS.
WHAT'S UP, FINAL FOUR?
WELCOME TO MEMPHIS, TENNESSEE!
GUYS, YOU ALL SURVIVED A REALLY
TOUGH STOP IN MANHATTAN, KANSAS.
THE THING IS THE COMPETITION
IS ONLY GONNA GET TOUGHER
HERE IN MEMPHIS.
THIS IS A TOWN THAT
REALLY KNOWS ITS FOOD.
THEY'RE NOT GONNA
TRY YOUR TRUCKS
JUST BECAUSE
YOU HAPPEN TO BE HERE.
RIGHT NOW ROXY'S FEELING
ON TOP OF OUR GAME.
FOR THE FIRST TIME IN THIS
WHOLE TRIP, I FEEL GREAT.
I HAVE NO DOUBT
IN MY MIND WE'RE TOP DOGS.
ALL RIGHT, GUYS,
YOU ALL KNOW HOW THIS GOES.
YOU START TOTALLY EVEN. YOU HAVE
ONLY YOUR BASIC SUPPLIES
AND AN EMPTY CASH BOX. WHO WANTS
THEIR SEED MONEY FOR THE WEEK?
YEAH.
YOUR SEED MONEY
IS 500 BUCKS.
YEAH!
$500 IN SEED MONEY
IS AWESOME.
YOU KNOW, THERE'S NO POINT
IN GIVING US LESS MONEY.
WE'RE GONNA FIGURE OUT A WAY
TO GET THE PRODUCT ON THE TRUCK.
IT'S JUST MORE HEADACHE
FOR US, TYLER.
NOW LET'S GET DOWN
TO OUR TRUCK STOP
AND GET IN SOME COOKIN'.
GUYS,
I DON'T HAVE TO TELL YOU
THAT MEMPHIS IS A TOWN
THAT LOVES ITS BARBECUE.
IT'S ALL ABOUT THAT
DELICIOUS SMOKED PORK,
A REALLY GREAT DRY RUB,
AND A FANTASTIC
TANGY SAUCE.
SIMPLY PUT, BARBECUE
IS PART OF THE FABRIC
OF MEMPHIS, TENNESSEE.
SO, GUYS, TODAY,
YOU WILL BE MAKING
YOUR VERY OWN
BARBECUE SAUCE.
ON THE TABLE NEXT TO ME
ARE ALL THE INGREDIENTS
THAT YOU'LL NEED
TO MAKE A GREAT SAUCE.
GRAB WHAT YOU NEED, AND LEAVE
THE REST FOR THE OTHER TEAMS.
A SAUCE‐MAKING COMPETITION?
YAY.
I'M A CHEF.
I LIKE TO COOK.
LOOK, I KNOW WHAT
YOU GUYS ARE THINKING‐‐
YOU NEED SOMETHING
TO PUT THAT SAUCE ON.
I ACTUALLY HAVE TO AGREE,
SO I'VE WORKED UP A SOLUTION
THAT I THINK WILL SOLVE
THE PROBLEM.
TUCKED IN AN ALLEYWAY
A FEW BLOCKS FROM HERE
IS THE WORLD‐FAMOUS
RENDEZVOUS RESTAURANT.
IN THE BASEMENT,
THERE'S A MEAT LOCKER
WITH 100‐POUND WHOLE HOGS
WAITING FOR EACH OF YOU.
WHOO!
100 POUNDS...
YOU WILL RUN DOWN THERE
AS A TEAM,
GRAB YOUR HOG,
AND BRING IT BACK.
HELL YEAH!
BUTCHER A WHOLE PIG‐‐
GET OUTTA HERE.
I'M STOKED, MAN.
YOU WILL HAVE THREE AND A HALF
HOURS TO GRAB YOUR HOG,
BRING IT BACK, BUTCHER IT,
AND PREPARE IT ON GRILLS
THAT I'LL PROVIDE FOR YOU.
OH, AND DON'T FORGET
ABOUT THE SAUCE.
NOW I KNOW THERE
ARE PURISTS OUT THERE
THAT THINK THREE AND A HALF
HOURS IS NOT ENOUGH TIME
TO SMOKE THE PORK,
AND IT'S TRUE‐‐
IF YOU RUN A RESTAURANT,
BUT YOU GUYS ARE STREET VENDORS.
AND PART OF RUNNING A FOOD TRUCK
IS THINKING ON THE FLY.
THREE AND A HALF HOURS
IS ENOUGH TIME TO GET A PIG
AND BREAK IT DOWN
AND COOK A LOIN,
BUT FRANKLY, EIGHT HOURS IS
REALLY EVEN CUTTING IT CLOSE
FOR GETTING TRUE
BARBECUE FLAVOR.
NOW AS USUAL, THE WINNING TEAM
WILL GET A MASSIVE ADVANTAGE.
THE LOSERS WILL HAVE SOMETHING
REALLY SPECIAL WAITING FOR 'EM.
TRUST ME, GUYS,
YOU WANT TO WIN THIS ONE.
LET'S DO IT!
LET'S GO.
WHOO!
LOOK AT MIKE KILLIN' IT.
LOOK AT HIM, LOOK AT HIM!
SPEEDY.
OH!
I'LL TAKE HIS ASS.
OH!
OH, MY GOSH.
I WAS EXPECTING A PIG BODY.
I WAS NOT EXPECTING THE HEAD.
I WAS NOT EXPECTING THE EYEBALLS
TO LOOK RIGHT AT ME.
OH, MY GOSH.
I AM NO LONGER HELPING!
I'M SWEATIN'
LIKE A PIG.
ONE‐MAN ARMY.
WE'RE GONNA DO A TENDERLOIN,
AND WE'RE GONNA DO A COUPLE
SETS OF RIBS‐‐A DRY AND A WET.
I'VE NEVER CHOPPED
A PIG UP BEFORE,
BUT I KNOW WHAT I'M LOOKING FOR.
I'M LOOKING FOR THE TENDERLOIN,
I'M LOOKING FOR THE RIBS,
THE CENTER CUT LOIN...
THERE'S THE TENDERLOIN.
AND THAT'S WHAT WERE GONNA
RUN WITH ON OUR SMOKER.
YOU WANT TO BE PRETTY LIBERAL
WITH THE DRY RUB, RIGHT, MARC?
I ALREADY PUT A LOT
ON THERE.
YEAH, DUMP IT ALL
ON THERE.
WE'RE KEEPING IT AS TENNESSEE
TRADITIONAL AS WE KNOW HOW.
WE'RE GONNA GET SOME BELLY,
SOME RIBS, SOME SHOULDER.
WHAT WE WANT TO DO NOW
IS JUST TO REMOVE THIS BEAUTIFUL
LEAN PIECE OF MEAT RIGHT HERE.
WE'RE GONNA PUT 'EM
ALL ON THE GRILL,
AND JUST HOPE THAT ONE OF 'EM
OR MAYBE TWO OF 'EM GET TENDER.
I'M TRYING TO DO A NICE
LITTLE PORK PLANK, YOU KNOW?
IF YOU'RE GONNA GIVE ME
A WHOLE PORK,
I'M NOT GONNA GIVE YOU
1 OUNCE OF PORK.
WE'RE KNOWN FOR GIVING OUT
MASSIVE PORTIONS,
AND THAT'S WHAT
I'M GONNA DO.
I WANT TO DEMONSTRATE THAT
WE CAN DO EVERY PIECE OF MEAT
COMING OFF THAT PIG‐‐
CHEEKS, EARS, TONGUE,
EVERYTHING‐‐
I'M WORKING WITH IT.
WE DON'T HAVE MUCH TIME
TO LET THE FLAVOR
OF OUR MARINADE SOAK IN,
SO IN ORDER TO MAKE USE
OF THE TIME, I'M CREATING
LITTLE‐‐I'M PUNCTURING
LITTLE MICRO HOLES IN HERE
SO THAT THE MARINADE
CAN SEEP RIGHT IN,
AND GET REAL DEEP
INTO IT.
INSTEAD OF SPENDING THREE HOURS
AND THEN HOPING AND PRAYING
THE MEAT WILL TURN OUT RIGHT,
WE DECIDED TO MARINATE THE MEAT,
AND LET THE 500‐YEAR‐OLD RECIPE
THAT WE HAVE DO ALL THE WORK.
IT'S GOT KOREAN RED PEPPER
PASTE, SESAME OIL,
SESAME SEEDS, SOME SUGAR,
AND THE SPECIAL INGREDIENT‐‐
SODA.
BELIEVE THAT. SODA.
LIKE A TOMATO‐BASED
BARBECUE SAUCE.
IT'S TASTING REALLY GOOD, BUT IT
NEEDS A LITTLE MORE ACID STILL,
PROBABLY JUST LIKE
A LITTLE MORE SUGAR,
AND WE'LL BE
RIGHT ABOUT THERE.
THE GOLD ON ANY ANIMAL
IS RIGHT HERE.
THAT'S THE BEST PART.
IF WE CAN GET THAT TENDER,
I THINK IT'S A "W"
RIGHT THERE.
WE'RE GONNA BE DOING APPLE CIDER
VINEGAR INSIDE THESE RIBS.
IT'S GONNA HELP 'EM TO STEAM
AND COOK A LOT QUICKER.
WE GOT A BIG MESS
OF INGREDIENTS IN HERE.
WE KNOW MEMPHIS DOESN'T
LIKE A LOT OF HEAT,
AND THEY LIKE A NICE DRY RUB.
MEMPHIS DOESN'T WANT FANCY,
THEY WANT GOOD
OLD‐FASHIONED BARBECUE.
THAT'S EXACTLY
WHAT WE'RE GONNA DO.
TEAMS, YOU GOT TWO HOURS LEFT.
TWO HOURS.
EVERYONE LOOKS LIKE
THEY'RE BUSY AT THE GRILL.
WE'RE JUST KINDA LAYING BACK,
USING A 500‐YEAR‐OLD
MARINADE‐‐DO ALL THE WORK.
WE'RE JUST GONNA WAIT
TILL THE LAST MINUTE
AND JUST COOK IT UP, 'CAUSE, UH,
THAT'S HOW WE DO IT.
HEY, GUYS,
ONE MINUTE LEFT.
IT LOOKS LIKE WE GOT
A GOOD SHOT AT THIS.
IT'S GONNA BE
SWEET AND SPICY,
ALL SORTS OF HEAVEN
IN YOUR MOUTH.
LOOK HOW IT'S COOKED RIGHT
THERE. THAT'S PERFECT.
TEN, NINE,
- EIGHT...
- WE'RE GOOD.
SEVEN, SIX,
FIVE, FOUR...
LET'S ROLL.
THREE, TWO,
ONE‐‐
LET'S GET YOUR PLATES OUT.
THE BARBECUE CHALLENGE IS UP.
ALL RIGHT, GUYS,
THIS IS JIM NEELY.
HE'S ONE OF THE GUYS WHO PUT
MEMPHIS BARBECUE ON THE MAP.
THIS TOWN LOVES
A GOOD FOOD COMPETITION,
AND JIM IS ONE OF THE MOST
SOUGHT‐AFTER FOOD JUDGES
OUT THERE.
TODAY, HE IS YOUR JUDGE.
JIM WILL TASTE YOUR DISHES,
AND THEN HAND OUT A SERIOUS
ADVANTAGE TO THE WINNER.
AND THE LOSERS GET
A PUNISHMENT.
YOU KNEW IT WAS COMIN',
THOUGH YOU'D RATHER FORGET.
SO LET'S SEE HOW THIS GOES.
ROXY'S, COME ON UP.
LET'S GO, JAMES.
ANOTHER JIM.
FROM ONE JIM TO ANOTHER.
THIS IS OUR FIRST TIME
BREAKING DOWN A HOG,
SO WE WENT WITH A LITTLE BIT
OF THE TENDERLOIN.
WE SHAVED SOME
OF THE SPARE RIBS OFF
AND MADE
A LITTLE PULLED PORK.
THEN WE TOOK THE LOIN, CHOPPED
IT UP NICE AND FINE AND MADE
SOME BEER‐BATTERED PORK BALLS.
INSIDE THE MACARONI SALAD
YOU'LL FIND A LITTLE BIT
OF CARAMELIZED ONIONS,
AND THEN YOU'LL FIND
SOME FRIED PORK BELLY, TOO.
ALL RIGHT, JIM,
LET'S DIG IN.
IT HAS A GREAT TASTE,
AND IT'S DONE JUST ENOUGH,
AND YOU STILL
HAVE MOISTURE.
I WOULD HAVE LIKED
TO HAVE SEEN
A LITTLE MORE SEASONING
IN THERE.
SURE. SURE.
THANK YOU.
SURE.
ALL RIGHT, JASON FROM
LIME TRUCK, COME ON UP.
THIS IS THE FIRST‐EVER
LIME TRUCK BARBECUE THREE WAYS.
WE DID A VERY LIGHT SAUCING
HERE ON THIS BELLY AND CHEEK.
THIS IS
A BEAUTIFUL TENDERLOIN.
WE DID COAT THAT WITH
A LITTLE BIT OF BARBECUE.
AND THIS IS
A DRY‐RUBBED RIB.
THERE'S ONE SEASONING.
IT'S A LITTLE OVERPOWERING.
CUMIN IS A BAD BOY
TO WORK WITH,
AND YOU HAVE TO WATCH
HOW MUCH YOU PUT ON IT.
BUT I CAN RESPECT WHAT YOU HAVE
DONE IN THE TIME YOU HAD.
ALL RIGHT, CHRIS FROM
HODGE PODGE, COME ON UP.
WE'VE GOT
PULLED PORK RIGHT HERE.
WE DID A DRY RUB
ON OUR RIBS
WITH JUST A LITTLE
BARBECUE SAUCE ON TOP,
DRY RUB
ON OUR PORK TENDERLOIN
AND THEN FINISHED WITH
SOME PIG'S EARS FOR DESSERT.
THE PORK
WAS GOOD AND DONE.
I ALWAYS FEEL THAT A PIECE OF
MEAT IS LIKE A BEAUTIFUL WOMAN.
SHE DON'T NEED MAKEUP.
THE SAUCE IS OVERBEARING,
AND IT ADDED TOO MUCH TO IT.
YOU USED TOO MUCH MAKEUP
ON YOUR MEAT.
THANKS, GUYS.
ALL RIGHT, EDDIE FROM KORILLA,
COME ON UP.
ALL RIGHT.
TODAY WE HAVE
TENDERLOIN TWO WAYS.
WE'VE GOT ONE
TRADITIONAL KOREAN‐STYLE,
AND THE OTHER WE HAVE MORE OF
A TRIBUTE TO MEMPHIS BARBECUE.
SO LET'S START
WITH THE KOREAN...
ALL RIGHT.
FIRST OF ALL.
MEMPHIS‐STYLE...
THE KOREAN SEASONING,
I DON'T CARE FOR THAT.
THE MEMPHIS‐STYLE
WASN'T QUITE DONE
AS MUCH AS IT SHOULD BE
BECAUSE IT WAS TOO THICK
OF A PIECE OF MEAT
FOR YOU TO TRY TO GET COOKED
IN THE LIMITED TIME YOU HAD.
THANKS MUCH.
THANK YOU.
THANKS SO MUCH.
GOOD TRY.
I DON'T EVEN KNOW WHAT THE PRIZE
IS FOR THIS CHALLENGE YET,
BUT I WANT IT.
WE REALLY NEED THIS ONE.
IT'S GETTING DOWN TO THE WIRE.
ALL RIGHT, MAESTRO, YOU TASTED
ALL FOUR OF THESE DISHES.
WHO WON THE MEMPHIS PORK
TRUCK STOP?
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
GUYS, TYLER'S ON THE PHONE.
WHAT'S GOING ON, CHEF?
AS OF RIGHT NOW,
YOU GUYS ARE GOING VEGETARIAN.
NO MORE MEAT.
THAT'S OUR WHOLE MENU,
GO
THAT'S OUR WHOLE MENU,
GONE.
GAME OVER.
AND LATER...
GUYS, WELCOME
TO WHAT I PROMISE YOU
IS GONNA BE THE WEIRDEST
ELIMINATION YET.
ALL RIGHT, MAESTRO, YOU TASTED
ALL FOUR OF THESE DISHES.
WHO WON THE MEMPHIS PORK
TRUCK STOP?
IT DIDN'T SEEM LIKE HE LIKED
HODGE PODGE'S OR KORILLA'S DISH.
IT DIDN'T SEEM LIKE HE LIKED
HODGE PODGE'S OR KORILLA'S DISH.
I THINK WE HAVE THIS.
IT'S THE GRILLED CHEESE
GROUP.
ROXY WINS.
RECOGNITION‐‐WE FINALLY GET
A LITTLE RECOGNITION HERE.
THIS WAS A GREAT WAY
TO START A CITY.
I HAVE A GREAT FEELING
WE'RE GONNA KILL IT IN MEMPHIS.
WE'RE ABOUT TO PEAK.
THINGS ARE LOOKING GOOD.
ARE YOU READY
TO RECEIVE YOUR REWARD?
WE'LL TAKE IT.
ALL RIGHT, STEP UP.
I GOT $500 FOR YOU.
OKAY. THAT'LL HELP.
THAT'S GONNA PUT YOU
AT $1,000 FOR SEED MONEY.
500 BUCKS SEED MONEY'S
GONNA GO A LONG WAY FOR US
BUT HAVING THAT EXTRA $500
IN THE TILL
IS GONNA MAKE A HUGE DIFFERENCE.
THERE'S SOMETHING ELSE.
YOU GUYS ALSO
GET TO TAKE OFF
AND START SELLING
RIGHT NOW.
- RIGHT NOW.
- WHAT?
GO. GET OUT OF HERE.
OKAY. COME ON,
LET'S GO.
LET'S GET
IN THE CAR.
ROXY'S BEEN THE UNDERDOG
THE WHOLE TIME,
AND ALL OF A SUDDEN THE LAST
TWO WEEKS THEY REALLY SHOWED UP.
IT MAKES ME NERVOUS, MAN.
THEY'RE FIGURING THEIR GAME OUT.
- YOU KNOW WHERE WE'RE GOING, RIGHT?
- YEP.
SO WHILE ROXY'S IS OUT
SHOPPING AND SELLING,
I'M GONNA PUT THE REST
OF YOU THREE TEAMS TO WORK.
YOU GUYS ARE GONNA BREAK DOWN
THE REST OF THE PORK.
THERE'S LOTS OF BITS
AND PIECES LEFT OVER,
AND WE DON'T WASTE ANYTHING
AROUND HERE.
WE'RE GONNA DONATE IT
TO A FOOD BANK.
YOU GUYS
WILL ALL LEAVE TOGETHER
WHEN THE MEAT IS PROPERLY
BUTCHERED AND PUT AWAY,
AND THAT INCLUDES
ROXY'S HOG AS WELL.
THIS SUCKS. ROXY GOT
THE HUGEST ADVANTAGE YET.
THAT COULD HAVE BEEN
OUR ADVANTAGE.
WE GOT TO TAKE THESE PIGS APART
AS FAST AS POSSIBLE.
ALL RIGHT, GUYS,
PICK UP YOUR SAWS.
LET THE BUTCHERING BEGIN.
LET'S GO.
DO YOU HAVE THAT KNIFE?
LOOKS GOOD BACK HERE.
WE'RE STUCK HERE
BREAKING DOWN THESE PIGS
AND GOT TO GO DONATE.
I MEAN, IT'S A GREAT CAUSE,
BUT WE GOT TO SELL FOOD.
OH, MY GOSH.
BARRY OVER AT CORKY'S
GOT ALL OF OUR FOOD FOR US,
'CAUSE, YOU KNOW, MY MOM
GREW UP WITH BARRY'S WIFE.
THIS WEEK WE'RE SOURCING
ALL OUR FOOD THROUGH CORKY'S.
THEY'RE A STAPLE
IN THE COMMUNITY.
EVERYBODY LOVES 'EM
AND KNOWS WHO THEY ARE.
READY?
LET'S GET THIS STUFF.
WE GOT THE FAMILY CONNECTION,
SO WE'RE GONNA BE LOOKED AFTER
VERY WELL.
OKAY, I GOT
ANOTHER ONE.
LET'S LOAD 'EM ALL
RIGHT HERE. I GOT YOU.
HOW MUCH HE HIT US FOR?
IT'S $348, MAN.
OH, THAT'S A GOOD DEAL.
I THINK WE GOT A LOT OF FOOD.
SPENT UNDER 500 BUCKS, DIDN'T
EVEN SPEND ALL OUR SEED MONEY.
WE'RE SET.
MEMPHIS IS GONNA BE GREAT.
LET'S SEE IF WE CAN
FIT IT ALL IN HERE.
THAT FRONT SHOULDER
NEEDS TO GO IN A BOX, ALL RIGHT.
I THINK THE OTHER TEAMS
ARE REALLY HAPPY WE DIDN'T WIN
BECAUSE CHRIS IS AN EXPERT
AT CUTTING UP PIGS.
LOOK AT YOUR MAN
BUTCHERING THINGS.
ROXY TAKES A LONG TIME
TO PREP THEIR FOOD,
SO HOPEFULLY THAT WILL EAT UP
THEIR TIME ADVANTAGE,
AND WE'LL BE ABLE TO CATCH UP.
HEY, RIBS.
WHERE'S BEALE STREET?
ALL THE ACTION.
SINCE WE GOT THIS ADVANTAGE,
OUR GOAL IS TO BE
THE FIRST TRUCK SELLING
IN THE STREETS OF MEMPHIS.
WE'RE JUST GONNA HEAD DOWNTOWN,
FIND A SPOT,
AND GET THERE BEFORE
ANY OTHER TRUCK CAN SET UP.
WHO'S GOT BELLY?
THE BELLY IN ONE BOX,
I WANT THE RIBS IN ONE BOX.
THE SHOULDER'S
RIGHT HERE.
TAKE IT.
TAKE IT. TAKE IT.
YO, LET'S GO.
COME ON. LET'S GO, GUYS.
GUYS, WE JUST GOT TO DO
SOME PREP WORK, AND WE'LL TRY
TO GET THE DOORS OPEN AS FAST
AS FAST AS WE CAN. THANK YOU.
FOCUS. GET YOUR DRINKS
READY. GET YOUR CUPS READY.
WE'RE GONNA DO TWO
VERY DIFFERENT SANDWICHES‐‐
PULLED PORK GRILLED CHEESE...
PEPPER JACK,
VERMONT CHEDDAR.
AND CARAMELIZED APPLE, WALNUTS,
AND CHEDDAR CHEESE SANDWICH.
IT'S KIND OF LIKE
AN AMERICAN PIE.
LET'S SEE IF WE CAN
GET A JUMP ON THINGS.
LET'S DO THIS, GUYS!
COME ON!
COME ON! COME ON!
PORK, THE OTHER ONE.
ALL DAY, OKAY?
THOSE LOOK GOOD, RIGHT?
THEY LOOK GOOD.
GOOD JOB, BOYS.
LET'S GET OUT OF HERE.
WE GOT TO GET TO OUR SPOT, LET
PEOPLE KNOW THAT WE'RE THERE,
YOU KNOW, BEFORE EVERYONE
JUST GOES TO ROXY'S.
I'M GONNA CALL UP
MY FRIEND CHEF PETER
OVER AT THE MAJESTIC GRILLE
AND ASK IF I CAN BUY STUFF
OUT OF HIS COOLER.
JAX, HERE'S THE PLAN.
WHAT?
WE'RE PARKING OUTSIDE
THE MAJESTIC.
THEY GOT ALL THE DIFFERENT SORTS
OF SUPPLIES THAT WE NEED.
WE'RE JUST GONNA SHOP AT
THE RESTAURANT ACROSS THE STREET
FROM WHERE WE'RE PARKING,
AND THAT'S GONNA SAVE US
A LOT OF TIME.
WE'LL FIGURE IT OUT
BASED ON WHAT THEY HAVE.
OKAY.
LOOKS LIKE WE'RE COMING UP.
SPOT'S RIGHT OVER HERE.
WHEN IT COMES TO MEMPHIS,
BEALE STREET IS THE PLACE TO GO,
SO WE'RE TRYING TO FIND
A POSITION IN BEALE STREET.
- HI, IS THIS FARMERS MARKET?
- Yeah.
NOW WE HAVE TO FIND A GROCER
THAT CAN DELIVER,
AND THAT'LL SAVE US SOME TIME.
YEAH, IF YOU DON'T MIND
DELIVERING THAT
OVER AROUND
BEALE STREET MAYBE.
Okay.
THANKS A LOT.
THERE'S THIS AWESOME SPOT WHERE
I WANT TO PARK CALLED BLUEFIN,
REALLY POPULAR RESTAURANT.
THEY'RE ON MAIN STREET.
LET'S SEE IF WE CAN GET
SOME PRODUCT FROM THEM, TOO.
HI, IS YOUR GENERAL MANAGER
OR THE OWNER AVAILABLE?
WE CALLED BLUEFIN.
WE ASKED THEM
WHAT PRODUCTS THEY'D BE WILLING
TO LET US HAVE.
HEY, DUDE, HE'S GOT AHI TUNA.
HE'S GOT CRAB.
OH, YEAH.
HE'S GOT SCALLOPS. HE'S GOT
ALL THE STUFF THAT WE NEED.
ALL RIGHT, WHERE THE HELL
DID THE COVER TO THIS GO?
JAMES, GET ALL THAT STUFF THAT'S
IN YOUR WAY OUT OF YOUR WAY.
OKAY.
PUT IT SOMEWHERE, SO YOU
CAN MOVE FREELY UP THERE.
THE FRONT
IS ALWAYS A MESS.
MAYONNAISE?
MAYONNAISE?
YEAH, YEAH.
DON'T YELL AT ME.
WE GOT 14 JARS OF IT.
WHERE IS IT, JAMES?
YOU GOT SOME UP THERE.
YOU GOT SOME DOWN HERE.
THERE'S DEFINITELY A LOT OF
TENSION. WE HAD TOO MUCH TIME
TO KIND OF SIT AROUND
AND BICKER WITH EACH OTHER.
- YOU CAN'T HANDLE IT?
- I CAN HANDLE IT.
I JUST DON'T WANT YOU THROWING
AT ME HALFWAY THROUGH.
LISTEN. WE ALL DO WHAT WE GOT
TO DO. COMES IN TERRITORY.
ROXY'S STILL
ISN'T OPEN. THAT'S HILARIOUS.
SO THEY HAVEN'T GOTTEN
AN ADVANTAGE.
HODGE PODGE IS SETTING UP
RIGHT ACROSS THE STREET, SO...
I DON'T CARE ABOUT THEM.
I DON'T CARE WHAT
THE OTHER TEAMS ARE DOING.
JUST CONCENTRATE
ON US, MAN.
YOU'RE THE ONE
HAVING A STROKE UP THERE,
SO DON'T TELL ME
WHAT TO DO.
ALL OF IT?
NO.
OKAY.
EXCUSE ME, FOLKS.
I WANT TO BE OPEN BEFORE ROXY.
I'LL GET ALL THE PROTEINS
COOKING, GUYS.
WE'RE MAKING A TON OF TACOS.
WE GOT RIB EYE TACOS,
SHRIMP TACOS, CATFISH TACOS,
CHICKEN TACOS.
YOU NAME IT, WE GOT IT.
I'LL BE OPEN IN 15.
WHAT ADVANTAGE, ROXY?
ALL RIGHT, MAN, LOOKS LIKE
THINGS ARE COMING TOGETHER.
LET'S GO GET OUR STUFF.
BLUEFIN, BLUEFIN,
BLUEFIN.
HERE YOU GO, BIG BOY.
OH. CUT MY JUGULAR.
YEAH, MAN.
$360, RIGHT?
$360.
I REALLY APPRECIATE IT.
WHAT'S THAT, BRISKET?
THE HARDEST PART OF STARTING
A NEW CITY
IS GETTING READY TO OPEN.
WE HAVE SOME ABSOLUTELY
BEAUTIFUL PRODUCTS‐‐
AWESOME SEAFOOD, TONS OF GREAT
VEGETABLES, SOME BRISKET.
BASICALLY JUST HAVE TO CUT THIS
INTO PIECES
THAT'LL FIT INTO THE GRINDER,
RUN IT THROUGH THERE,
AND THEN WE CAN SEASON IT
ON THE GRILL.
SHOULD BE DONE PRETTY SOON.
WE'RE JUST EXCITED
TO START COOKING.
WE'RE A LITTLE BEHIND. WE KNOW
THAT, BUT WE GOT A KILLER MENU.
ONCE IT'S DONE,
WE'RE GONNA BE WAY FASTER
THAN ALL THE OTHER TEAMS.
IN A PERFECT WORLD,
WE'RE OPEN IN HALF AN HOUR,
BUT, YOU KNOW, ROXY'S WORLD IS
VERY FAR FROM THE PERFECT WORLD.
- MEMPHIS, ARE YOU GUYS HUNGRY?
- YEAH!
YEAH! WHOO‐HOO!
WE'RE OPEN FIRST.
SORRY, ROXY.
PERFECT.
ALL RIGHT, GUYS, WE ARE FINALLY
OPEN FOR BUSINESS.
WE'RE GONNA GO DOWN TODAY.
IT'S A HORRIBLE WAY
TO LOOK AT IT.
ALL I'M THINKING IS
WE HAD A 2‐HOUR JUMP
ON EVERY OTHER TEAM.
THE PRESSURE'S ON US NOW.
SAY HI TO MY TEAM.
HI! WE LOVE YOU!
WHOO!
THANK YOU.
WHEN WE ARRIVED IN HANDY PARK,
WE REALIZED IT'S NOT NECESSARILY
THE BEST LOCATION.
ALL RIGHT, ALL RIGHT!
WE'RE USED TO HAVING HUGE LINES
AND MOVING PEOPLE IN AND OUT,
BUT THIS DOESN'T FEEL RIGHT.
CAN WE GET TWO SPICY PORK TACOS
OVER RICE?
I DON'T HAVE A GOOD FEELING
ABOUT THIS AT ALL.
AND WHAT CAN I GET
FOR YOU, SIR?
RIB EYE TACOS.
RIB EYE TACOS.
RIB EYE TACOS,
ALL YOU WANT.
IT WAS REALLY GOOD,
THE KOREAN BARBECUE,
AND I WOULD EAT IT AGAIN,
BUT YOU CAN'T BEAT MEMPHIS.
IT'S A LOT SLOWER HERE
AS OF RIGHT NOW
THAN IT WAS IN MANHATTAN.
LET'S TRY TO GO OUT, HAND OUT
FLYERS ON BEALE STREET.
THIS JUST DOESN'T FEEL RIGHT.
RIGHT NOW, I JUST DON'T EVEN
KNOW WHAT TO DO WITH MYSELF.
CATIE, CAN I GIVE
YOU THIS TICKET FOR THE FRIES?
IT'S DAY ONE
IN MEAT‐LOVING MEMPHIS,
AND ALL FOUR TEAMS
ARE BUNCHED UP DOWNTOWN.
EVERYTHING ON THAT, SIR?
ROXY'S GRILLED CHEESE
HAS A HUGE LINE,
EVERYTHING ON THAT, SIR?
ROXY'S GRILLED CHEESE
HAS A HUGE LINE,
BUT THEIR HEAVY PREP TIME
ALL BUT NEGATED
THEIR 2‐HOUR HEAD START...
RED SOX FAN,
GET TO THE FRONT.
LEAVING THEM NECK‐AND‐NECK WITH
THEIR ARCHRIVAL LIME TRUCK...
THE HOAGIE, THE CEVICHE,
THE BRISKET, THE QUESADILLA.
YOU GOT IT.
AND CLEVELAND'S HODGE PODGE.
- I GOT A LINE, CHRIS.
- YEAH, BABY.
AND FOR THE FIRST TIME IN THIS
RACE, KORILLA IS STRUGGLING.
I THINK OUR BUSINESS
TODAY IS GOING DOWN THE DRAIN.
THE KOREAN BARBECUE TRUCK
FAILED TO ATTRACT THEIR USUAL
LARGE CROWDS AT HANDY PARK,
AND NOW THEY'RE
IN DESPERATE NEED OF A BOOST.
THAT BOOST IS NOT COMING.
OH, MAN. I DON'T KNOW
WHAT WE'RE GONNA DO.
SO THE TEAMS SPENT
THEIR ENTIRE MORNING
UP TO THEIR EARS IN PORK,
AND PROBABLY BY NOW
THEY BOUGHT A TON OF MEAT
TO SELL TO THE PUBLIC.
BUT I'M GONNA CALL 'EM
AND GIVE 'EM A SPEED BUMP
THAT'LL DIAL BACK THE MEAT THING
JUST A LITTLE BIT.
I'M SORRY TO PICK UP THE PHONE
IN FRONT OF YOU GUYS.
HELLO. THIS IS DANIEL.
HEY, IT'S TYLER.
GUYS, TYLER'S
ON THE PHONE.
IT'S TYLER.
TYLER, WHAT'S
GOING ON, CHEF?
YOU GUYS READY
FOR YOUR SPEED BUMP?
YEAH, BROTHER.
GIVE IT TO ME.
WELL, THIS ONE'S
PRETTY SIMPLE.
OBVIOUSLY, MEMPHIS IS A TOWN
THAT LOVES ITS MEAT.
PEOPLE HERE CAN GET A GREAT
MEAT DISH PRETTY MUCH 24‐7.
I CAN SEE
WHAT'S COMING, MAN.
FOR THAT REASON,
AS OF RIGHT NOW,
YOU GUYS
ARE GOING VEGETARIAN.
IT ALL HAS TO BE
ALL VEGETARIAN.
ALL VEGETARIAN?
YEAH. YEAH.
WE HAVE TO GO VEGETARIAN.
OH.
THAT'S RIGHT. FINISH UP YOUR
LAST TICKETS AND REDO YOUR MENU.
THAT'S OUR
WHOLE MENU GONE.
VEGETARIAN IN MEMPHIS?
DID YOU HEAR THAT, GUYS?
TYLER JUST CALLED.
NO. WE LIKE MEAT.
NO MORE MEAT.
ALL RIGHT.
OH, MAN. ALL RIGHT.
MUSHROOM, MUSHROOM.
- YOU GOT IT.
- You're gonna have to wow them with creativity.
YOU KNOW, THERE'S MORE
TO MEMPHIS THAN JUST MEAT.
WE HAVE TO REDO OUR MENU.
SEE YOU AT ELIMINATION.
GAME OVER.
THIS ISN'T GONNA HURT US
THAT BAD. WE GOT MUSHROOMS.
WE GOT ONIONS.
I GOT A CASE OF LEEKS.
WE GOT FIVE KINDS
OF CHEESES.
THE SPEED BUMP MIGHT AFFECT
SOME OTHER TRUCKS.
I DON'T KNOW ABOUT US. ALL WE
GOT TO DO IS PULL THAT PORK
RIGHT OFF THAT SANDWICH,
AND WE'RE BACK IN BUSINESS.
TAKE THE MEAT OFF THE FRIES.
WE'LL JUST DO THE CHEESE FRIES.
I GOT TO GET VEGGIES
OR SOMETHING, MAN.
I GOT A LOT OF TACO SHELLS
AND NOTHING TO PUT ON 'EM.
WE CAN DO
VEGETARIAN FOOD IN OUR SLEEP.
WE'VE DONE IT BEFORE.
WE'RE STILL GONNA BE ABLE
TO DO OUR GRILLED ASPARAGUS
WITH THE TRUFFLE VINAIGRETTE.
WE'RE GONNA BE ABLE TO DO
OUR RED CURRY QUESADILLA.
THE BUMMER IS THAT WE
JUST BOUGHT A TON OF SEAFOOD,
AND NOW WE CAN'T USE IT.
THE ONLY THING THAT WE'RE DOING
RIGHT NOW IS KIMCHI QUESADILLAS.
WE GOT TO SCRATCH
THIS WHOLE MENU.
WE GOT TO GO VEGETARIAN
IN MEMPHIS.
I'M GONNA CALL FARMERS MARKET,
ASK THEM
IF THEY CAN DELIVER US SOME
TOFU, AND WE'LL SLICE IT UP.
WE'LL TOAST IT UP
ON THE GRILL
AND JUST MAKE TOFU TACOS
FOR NOW, I GUESS.
I'M DOING BETTER GRILLED CHEESE
SANDWICHES THAN ROXY'S.
I KNOW YOU ARE.
CHEAPER.
I'M A MEAT GUY.
MY WHOLE MENU WAS MEAT.
THE ONLY VEGETABLES
I HAVE ON MY TRUCK
ARE FRENCH FRIES
AND COLESLAW.
WHAT ARE WE GONNA MAKE?
A WHITE CHEDDAR AND YELLOW
CHEDDAR GRILLED CHEESE SANDWICH
WITH A FRIED EGG, AND WE'LL DO
A CHEESE QUESADILLA
WITH 3‐CORN SLAW
AND BARBECUE SAUCE.
I GOT TO COMPLETELY RE‐SHOP,
AND I ALREADY SPENT MOST OF
MY SEED MONEY ON ALL OF MY MEAT.
SO NOW I GOT TO BE VERY CAREFUL
OF HOW MUCH I SPEND
AND WHAT I BUY.
WE'RE DOING
A GRILLED CHEESE
BECAUSE WE'RE RIGHT NEXT
TO ROXY, BUT WE'RE GONNA DO
A BIGGER GRILLED CHEESE
AND BETTER THAN THEM.
ONE STRAIGHT GARLIC HERB
AND ONE CHEDDAR AND GARLIC HERB.
THESE LINES ARE GETTING WORKED.
WE WENT FROM 10‐MINUTE TICKET
TIMES TO 2‐MINUTE TICKET TIMES.
DOUBLE CHEESE, $9, SIR.
TWO CHEDDARS
AND MONTEREY JACK, FIRED. NEXT.
WE'LL BE OPEN SHORTLY. CATIE,
I'LL GET THE REST OF THIS.
YOU WANT TO START WRITING
THE MENU?
YEP.
HAVING TO GO SHOP KILLED US.
ALL THE OTHER TRUCKS
DID ALL THE BUSINESS
WHILE WE HAD TO GO SHOPPING.
HI.
HEY, WHERE YOU GOING?
BYE!
THEIR HIGHEST ITEM
IS $9.
$6 QUESADILLA,
$8 GRILLED CHEESE.
CAN I TAKE
ANYONE'S ORDERS?
WE'VE GOT BETTER THAN ROXY'S
GRILLED CHEESE.
I BELIEVE
IT'S A TRIPLE DECKER.
- BETTER THAN A ROXY'S GRILLED CHEESE FOR $8...
- OH, YEAH.
ON WONDER BREAD...
IT'S DELICIOUS!
AND PROCESSED AMERICAN CHEESE?
WE CHECK OUT
HODGE'S GRILLED CHEESE,
TWO FLIMSY PIECES OF WHITE
BREAD, UNMELTED CHEESE.
PUT A LITTLE GREEN ON TOP
AND A LITTLE SQUIGGLY THING
ON THE SIDE OF THE PLATE‐‐
I GUESS THAT MAKES IT BETTER
THAN ROXY'S GRILLED CHEESE.
IT'S A SOLID
GRILLED CHEESE SANDWICH,
BUT I HAVE TO BE HONEST.
ROXY'S IS BETTER?
THEY GOT IT GOING ON.REALLY?
THEY GOT THE GRILLED CHEESE
GOING ON.
WHY IS THERE'S BETTER?
THAT'S THEIR DEAL.
THEY GOT GRILLED CHEESE.
BUT THIS IS GREAT. I'M
TELLING YOU. IT'S GOOD STUFF.
BACK IN NEW YORK,
WHAT WE DO WITH OUR TOFU‐‐
WE DON'T PUT ANY MARINADE
ON IT.
IT'S REALLY THE TOFU
AND THEN PUTTING
A LITTLE KIMCHI,
A LITTLE BIT OF CHEESE,
AND OUR SAUCES.
THAT'S GONNA MAKE
A DELICIOUS TACO.
WE HAVE KIMCHI QUESADILLAS
AND TOFU TACOS NOW.
IT'S DELICIOUS,
AND PEOPLE ARE GONNA LOVE IT.
YOU GUYS EVER HAVE TOFU BEFORE,
TOFU TACOS?
NOT TOFU TACOS.
I'M NOT THE BIGGEST FAN.
I LIKE THE MEAT.
ALL RIGHT, NEXT IN LINE.
I'VE NEVER EVER EATEN TOFU,
AND IF YOU WOULD HAVE
TOLD ME THAT,
I PROBABLY WOULDN'T HAVE
ATE IT.
KIMCHI QUESADILLA.
DOES THAT GOT MEAT
IN IT?
RIGHT NOW, WE'RE NOT ALLOWED
TO SELL ANY MEAT,
BUT IT'S BETTER
THAN THAT.
JUST CHEESE?
IT'S CHEESE, KIMCHI,
AND A LOT OF FLAVOR.
WE WERE NOT PREPARED FOR THIS.
WE WERE THINKING
MEMPHIS BARBECUE MEAT,
AND THAT'S WHAT WE BOUGHT.
THIS JUST DOESN'T
FEEL RIGHT.
THIS IS NOT KORILLA.
"TOFU" IS NOT NECESSARILY
A GOOD WORD TO USE
"TOFU" IS NOT NECESSARILY
A GOOD WORD TO USE
IN MEMPHIS.
THIS DAY SUCKED.
IT'S DAY TWO IN MEMPHIS,
AND THE WEATHER REPORT IS
STORMY WITH ZERO CHANCE
OF MEAT PRODUCTS
BEING SOLD BY OUR FOOD TRUCKS.
HEY, YOU HAVE A CORN WALKING
AND A YELLOW CURRY.
HEY, YOU HAVE A CORN WALKING
AND A YELLOW CURRY.
HODGE PODGE IS SELLING
FRIED AVOCADO, GRILLED CHEESE,
AND QUESADILLAS NEXT TO YOLO,
A LOCAL YOGURT SHOP.
THAT'S 3 FOR $9, CATIE.
A TACO?
YEAH.
KORILLA, WHICH IS STRUGGLING
FOR THE FIRST TIME EVER
IN THIS RACE, IS PUSHING TOFU
RIGHT ACROSS THE STREET.
TWO ORDERS OF TACOS,
A QUESADILLA, AND A POP.
ROXY'S IS SELLING PLENTY
OF THEIR APPLE WALNUT
GRILLED CHEESE
IN THE ARTS DISTRICT
IN MIDTOWN.
HOW MANY BIG ORDERS FIRST?
TELL ME.
TWO, PLEASE.
AND THE LIME TRUCK
IS BACK DOWNTOWN
WITH A RED CURRY QUESADILLA
AND ASPARAGUS,
BUT THE CROWDS AREN'T.
THIS WEATHER
IS SO OUT OF OUR ELEMENT.
IT'S A PERFECT TIME
TO SHAKE THINGS UP...
AGAIN.
THE TEAMS THINK I'M DONE
MIXING IT UP HERE IN MEMPHIS.
WELL, I'M NOT. I GOT
ONE MORE SURPRISE FOR THEM.
HELLO?
Hey, it's Tyler.
IT'S TYLER AGAIN.
WHAT'S GOING ON, CHEF?
All right, take it easy.
I KNOW I'M CALLING TWICE. YOU
ARE GONNA LIKE THIS. LISTEN UP.
This isn't exactly a speed bump,
but it will definitely affect
who's staying in the race
and who's going home.
IT'S NOT
A SPEED BUMP, GUYS,
BUT IT'S AFFECTING
WHO STAYS IN THE RACE.
SO YOU ALL KNOW
THE FOOD TRUCKS DEPEND ON BUZZ,
SPECIFICALLY THE INTERNET.
YOU GET ONE GREAT POST,
AND I'LL DOUBLE YOUR LINE.
Get one lousy review, it will
completely wipe your crowd out.
WELL, I'M SENDING
A LOCAL BLOGGER OUT
TO SAMPLE ALL OF YOUR TRUCKS.
HIS NAME IS
THE CHUBBY VEGETARIAN, AND ONCE
YOU SEE HIM, YOU'RE GONNA
REALIZE HE'S NOT THAT CHUBBY.
He's gonna post a review of all
the trucks left in the race,
AND HE'S GONNA ANNOUNCE
WHICH ONE THAT HE FEELS
IS SERVING THE BEST FOOD
HERE IN MEMPHIS.
HE'S SENDING
A LOCAL BLOGGER.
So the winner's gonna get
something that I think
WILL COME IN HANDY.
YOU WANT TO KNOW WHAT THAT IS?
YEAH, W‐W‐WHAT DO WE WIN?
IMMUNITY.
IMMUNITY?
IMMUNITY?
IMMUNITY!
YEAH, IMMUNITY!
OH, MY GOD!
WE GOTTA DO THIS.
SO IF YOU WIN THIS,
you're guaranteed to move on
to the next city
AND 1 STEP CLOSER
TO $100,000.
WOW.
SO TAKE A LOOK OUT FOR MY FRIEND
THE CHUBBY VEGETARIAN.
YOU WANT TO FEED HIM WELL.
ALL RIGHT, GOOD LUCK.
WHOEVER GETS THE BEST REVIEW
GETS TO STAY.
- ARE YOU KIDDING ME?
- NO.
IMMUNITY, GUYS, IF WE WIN
THIS, SO I HOPE HE LIKES CHEESE.
HEY, HOW'S IT GOING?
GOOD. HOW ARE YOU?
ALL RIGHT.
I'M THE CHUBBY VEGETARIAN.
OH, ARE YOU?
YEAH.
WE HAVE TWO OPTIONS TODAY‐‐
WE HAVE OUR TACOS,
AND WE HAVE THE QUESADILLA.
LET'S GET ONE
OF EVERYTHING.
WE'LL GET A QUESADILLA
AND A TACO.
ALL RIGHT.
I'M HOPING CHUBBY VEGETARIAN
LIKES OUR DISH.
THIS GUY HOLDS OUR LIFE
IN HIS HANDS.
WE REALLY HAVE TO IMPRESS
THIS GUY.
I'M GONNA CHECK OUT
THE QUESADILLA.
THE SOURNESS OF THE KIMCHI
REALLY COMES THROUGH IN HERE,
THE RICHNESS OF THE CHEESE.
I WOULD SAY, UM,
IT'S A FAIRLY SIMPLE DISH,
A TASTY DISH, BUT I'M NOT SEEING
AS MUCH CREATIVITY
AS MAYBE I WOULD HAVE LIKED
TO HAVE SEEN FROM A‐‐FROM THEM
WITH THE INGREDIENTS THAT
THEY HAVE AVAILABLE TO THEM.
IN THE OTHER CITIES,
WE WOULDN'T HAVE CARED TOO MUCH
ABOUT THIS IMMUNITY,
BUT AS OF RIGHT NOW,
WE ARE FALLING BEHIND, AND WE
SORT OF NEED IT RIGHT NOW.
ALL RIGHT, BROTHER.
HEY, HOW'S IT GOING?
FIRST COURSE.
WE'RE GONNA START YOU OFF
WITH SOME FRIED AVOCADO
WITH A JICAMA, CELERY ROOT,
AND CARROT SLAW.
I LIKE THE JICAMA SLAW
A LOT.
IT'S NICE AND CRUNCHY.
I WILL SAY THIS
ABOUT THE BARBECUE SAUCE‐‐
THIS IS NOT
MEMPHIS BARBECUE SAUCE.
THIS IS A CAROLINA
BARBECUE SAUCE.
THIS IS A MUSTARD‐BASED SAUCE.
HE WOULD HAVE WORDS
WITH A FEW PEOPLE AROUND HERE
ABOUT THE MUSTARD
IN THIS SAUCE.
I'M JUST FREAKING OUT
A LITTLE BIT.
WE CAN'T AFFORD
TO NOT WIN IT.
NO, WE CAN'T.
THIS IS THE QUESADILLA
WE HAD WITH THE RED CURRY
AND THE LOCAL SHIITAKES,
AND THEN THIS IS YELLOW CURRY
WITH THE GARBANZOS
AND CARAMELIZED CAULIFLOWER.
THIS ONE, WE KIND OF INTENDED
TO EAT IT LIKE A TACO,
BUT EAT IT
HOWEVER YOU WANT TO.
OKAY.
THIS IS A CORN CAKE
WITH BARBECUE SLAW.
THE TEXTURE'S CRUNCHY.
THE CORN CAKE IS CREAMY.
A LOT OF RICHNESS
COMING FROM THE MAYONNAISE.
I'M DIGGIN' IT.
WE ARE THE ONLY ONES
THAT STILL CARE
ABOUT HOW OUR PRODUCT TASTES,
SO A CHALLENGE THAT'S BASED
ON FOOD THAT EVERYONE'S TRYING
TO RUSH AND PUT OUT, WE'RE
ACTUALLY TAKING OUR TIME WITH.
I MEAN, WE'RE GONNA HAVE
A HUGE ADVANTAGE.
WHAT'S GOOD TO EAT TODAY?
WE'RE GONNA DO
A CARAMELIZED ONION
WITH SWISS AND TRUFFLE MAYO.
IT'S MELTED CHEESE
AND BREAD AND BUTTER,
AND YOU REALLY CAN'T GO WRONG,
SO IF THESE GUYS
KNOW WHAT THEY'RE DOING,
THIS SHOULD BE A TREAT,
I GOTTA TELL YOU, THERE'S SOME
NICE SURPRISES IN THERE.
TRUFFLE,
SALT MIXED IN
WITH THE CARAMELIZED ONION‐‐
REALLY NICE.
$9 FOR A GRILLED CHEESE,
IT BETTER BE SOMETHING SPECIAL.
I THINK WE MIGHT
HAVE IMMUNITY.
COMING UP...
GUYS, THIS ONE
ISN'T GONNA BE EASY.
COMING UP...
GUYS, THIS ONE
ISN'T GONNA BE EASY.
IT'S NOT GONNA BE
WHAT YOU EXPECT.
BUT I PROMISE YOU,
IT'S NOT GONNA BE A GOOD DAY.
TRUFFLE FRY AND A MUSHROOM
COMING UP, PLEASE.
MUSHROOM
AND TRUFFLE FRY!
THERE ARE JUST SEVEN HOURS
LEFT IN MEMPHIS,
AND ROXY'S GRILLED CHEESE
IS THE ONLY TEAM
WITH A STEADY
IS THE ONLY TEAM
WITH A STEADY LINE.
YOUR LINE IS TEN TIMES AS LONG
AS ALL THE OTHER THREE TRUCKS.
FOR LIME TRUCK, HODGE PODGE,
AND KORILLA, CUSTOMERS ARE FEW
AND FAR BETWEEN.
TEMPORARY SHUT DOWN
RIGHT NOW.
EACH OF THESE THREE TEAMS
THINKS THEY'RE IN REAL DANGER
OF GOING HOME.
THIS SUCKS.
BUT ONE HAS WON IMMUNITY
BUT DOESN'T KNOW IT YET.
THE OTHER TWO
HAD BETTER COME UP
WITH A NEW PLAN
AND SOME CUSTOMERS FAST.
HERE YOU GO, MY FRIEND.
THINGS ARE SLOWING DOWN.
IT'S GETTING A LITTLE MORE
INTO THE EVENING.
WE NEED TO GET A LINE TO FINISH
OUT THIS WEEKEND STRONG.
JUST FOR FOR OVERTON PARK.
OVERTON PARK.
OVERTON WITH A "T"?
O‐V‐E‐R‐T‐O‐N‐‐
OVERTON PARK.
YEAH, IT'S EASY.
IT'S A PARK WHERE THEY DO THESE
FREE SUMMER SERIES CONCERTS,
SO LET'S GET
TO OUR NEXT PLACE.
YOLO HAS BEEN GREAT SO FAR,
BUT WE'RE NOT MAKING
ENOUGH MONEY RIGHT NOW.
WE GOTTA MAKE A CHANGE
AND FAST.
CHRIS, I THINK WE'RE GONNA GO
TO OVERTON PARK.
I THINK THAT'S OUR BEST BET
RIGHT NOW.
- THERE'S A FREE CONCERT THERE TONIGHT, SO...
- THAT SOUNDS GOOD.
THE CONCERT STARTS
AT 7:30.
ALL RIGHT, THAT SOUNDS
LIKE A GREAT IDEA, ACTUALLY.
WE SHOW UP TO THE PARK,
AND THIS PLACE LOOKS DEAD.
LEVITT SHELL‐‐RIGHT THERE.
THAT'S WHERE WE'RE GOING.
IT'S NOT PARTICULARLY PROMISING.
I THINK THIS IS REALLY THE ONLY
PLACE TO BE TONIGHT, CATIE.
OH, LIME TRUCK'S
UP HERE.
OOH, GO DOWN THERE.
I CAN'T BELIEVE
THEY FOUND OUR SPOT, MAN.
CHRIS, I DON'T THINK
WE SHOULD BE HERE.
DO YOU HAVE A BETTER IDEA?
NO. MY BRAIN HURTS.
THERE'S NO ONE HERE.
WE'VE COME A LONG WAY,
THOUSANDS OF MILES,
AND ALL THIS IS HAPPENING NOW?
THERE'S NOT MUCH MORE WE CAN DO.
IT'S DOWN TO THE WIRE.
WHAT SHOULD WE DO, CATIE?
I HAVE NO IDEA, CHRIS.
WHERE CAN WE GO?
WE DON'T HAVE BIG LINES
RIGHT NOW.
THE ONLY ADVANTAGE I COULD MAYBE
HAVE OVER THE OTHER TRUCK
IS GOING TO TAKE ORDERS
AT THE CONCERT.
WE'RE SERVING FOOD.
UM, IT'S A FOOD TRUCK
COMPETITION.
WE HAVE A QUESADILLA WITH
A SWEET SLAW AND BARBECUE SAUCE.
I'LL ASK EVERYONE IF I HAVE TO,
EVEN IF I ONLY MAKE $5 MORE.
HOW DID YOU DO?
$66.
ALL RIGHT!
TRY TO PLAY CATCH‐UP.
OH, HODGE IS HERE, TOO.
WHERE‐‐LET'S PARK
RIGHT UP NEXT TO THEM.
HODGE, LIME,
AND KORILLA.
YEAH.
KORILLA JUST PULLED UP?
OKAY.
I'M JUST GONNA KEEP COOKING
AS MUCH AS POSSIBLE, MAN.
GO, GO, GO, GO, GO.
STOP.
GOING TOE‐TO‐TOE WITH
OUR COMPETITION AGAIN.
I THINK
THAT'S OUR BEST CHANCE.
WE DID OUR THING
IN THE BEGINNING OF THE DAY,
AND NOW IT IS TIME
TO POACH THEIR CUSTOMERS.
HEY!
ALL RIGHT!
COME ON OVER, GUYS!
WE'VE RUN OUT OF POWER.
IT'S BEEN OFF ALL DAY.
OUR FAN'S BROKE.
OUR LIGHTS WON'T WORK.
WE'RE COOKING IN THE DARK.
AND IN THE HEAT.
WE'RE REALLY HOT
IN HERE, MAN.
IT'S HOT.
I'M OVER TODAY. I AM.
IT'S BEEN HOT IN MY KITCHEN.
I HAVE ZERO ELECTRICITY.
IT'S STARTING TO GET DARK.
I REALLY CAN'T TAKE THIS
MUCH LONGER.
CATIE, I'LL USE MY PHONE
TO COOK, OKAY?
COOK WHAT?
THERE'S NO ONE OUT HERE.
THIS IS HELL.
THIS FEELING RIGHT NOW IS WORSE
THAN THINKING I COULD GO HOME.
LET'S SEE
IF WE CAN GET IT TO WORK.
WE ARE ALL BEAT COMPLETELY.
WE ARE JUST DESTROYED RIGHT NOW.
HOW LONG DO WE HAVE?
AN HOUR.
I WANT TO HEAD BACK TOWARDS YOLO
AND HOPE THAT THERE ARE SOME
LOCALS JUST WALKING AROUND.
WE'RE GOING.
WE'RE GOING.
ALL RIGHT,
I'M CLOSING THIS.
CAN WE JUST START
BEGGING PEOPLE IN THEIR HOMES
TO BUY
A GRILLED CHEESE SANDWICH?
I REALLY THINK ANYTHING
AT THIS POINT
IS BETTER
THAN WHAT WE WERE AT.
WHO'S HUNGRY? RIGHT NOW, $5,
YOU GET A FREE T‐SHIRT.
WE NEED YOUR HELP, GUYS.
COME ON.
WE'VE ONLY GOT
A COUPLE MINUTES LEFT TO SELL.
I'M NOT GONNA STOP, DUDE.
I'M NOT JUST GONNA SIT DOWN
AND BE DEFEATED.
I'M GONNA TRY
TILL THE VERY END.
THERE YOU GO, GUYS. THAT'S
THE HODGE PODGE GRILLED CHEESE.
THIS COMPETITION
HAS FOUR GREAT TEAMS LEFT.
UM, EVERYTHING COUNTS RIGHT NOW.
ALL RIGHT, BUDDY,
YOU GOT IT.
LAST CUSTOMER
IN MEMPHIS.
YEAH!
THERE YOU GO, MAN. THAT'S
THE LAST ONE RIGHT THERE.
THANK YOU.
ALL RIGHT.
I GOT A GOOD FEELING.
I THINK WE KILLED IT
TODAY, RIGHT?
I GOT A GOOD FEELING.
I'M TIRED, MAN.
THIS IS THE BEST WEEKEND
IN ROXY'S HISTORY.
YEP.
LET'S CLOSE THIS PUPPY UP.
LAST FEW MINUTES, GUYS.
IF YOU GUYS WANT TO ORDER, YOU
GUYS GOTTA COME ORDER RIGHT NOW.
COME ON OVER, GUYS.
DON'T BE AFRAID.
I REALLY FEEL LIKE WE MIGHT
BE GOING HOME, MAN.
YOU WORRIED?
GIVE ME THAT IMMUNITY,
MAN.
COMING UP...
TODAY, WE'VE GOT SOMETHING
TO D
COMING UP...
TODAY, WE'VE GOT SOMETHING
TO DEAL WITH.
UNFORTUNATELY, ONE OF YOU GUYS
TRIED TO CHEAT.
GUYS, WELCOME TO WHAT,
I PROMISE YOU,
GUYS, WELCOME TO WHAT,
I PROMISE YOU,
IS GONNA BE
THE WEIRDEST ELIMINATION YET.
I HAVE NO IDEA
WHAT TO THINK.
MY GIRLFRIEND AND SISTER
WERE NERVOUS BEFORE.
NOW I'M NERVOUS.
THIS ONE
ISN'T GONNA BE EASY.
IT'S NOT GONNA BE
WHAT YOU EXPECT.
AND I PROMISE YOU,
IT'S NOT GONNA
BE A GOOD DAY.
THERE IS SOMETHING
REALLY STRANGE GOING ON,
AND IT'S REALLY HARD
TO UNDERSTAND.
TYLER'S BEING REALLY WEIRD.
THE DAY FEELS OFF.
I KNOW YOU WORKED HARD,
AND I KNOW YOU'RE TIRED.
IT WAS A LONG NIGHT,
FOR ME, TOO.
I'LL EXPLAIN THAT
IN A MINUTE.
BUT BEFORE I DO,
YOU WERE ALL VISITED
BY A LOCAL BLOGGER
CALLED THE CHUBBY VEGETARIAN.
I TOLD JUSTIN,
WHICH IS HIS REAL NAME,
TO GO AROUND
AND ASSESS EACH TRUCK.
AND THE TRUCK
THAT GETS THE BEST REVIEW
EARNS SOMETHING
PRETTY POWERFUL,
AND THAT'S IMMUNITY.
WELL, HERE'S
WHAT JUSTIN WROTE.
"EVEN UNDER THE PRESSURES
OF THIS CHALLENGE
"THIS TEAM COOKED NOT ONLY
ONE OF THE BEST MEALS
"I'VE EVER HAD
OFF OF A TRUCK,
"THEY COOKED
ONE OF THE BEST MEALS
I'VE EVER HAD, PERIOD."
AND THAT TEAM IS...
LIME TRUCK.
GOOD JOB, BOYS.
GOOD JOB, BOYS.
WE LOVE THAT GUY.
WE'RE THRILLED TO HEAR IT.
WE HAVE IMMUNITY.
WHAT'S NEXT?
BUT NOW
ON TO THE BAD NEWS.
WELL, THIS IS NORMALLY
WHERE I PULL OUT THE LEDGER
AND TALK ABOUT WHO MADE
THE MOST, WHO MADE THE LEAST,
AND WHO'S OUT
OF THE RACE.
BUT TODAY, WE'VE GOT
SOMETHING TO DEAL WITH.
SOMETHING BIG.
UNFORTUNATELY,
ONE OF YOU GUYS
TRIED TO CHEAT.
LAST NIGHT, YOU ALL
TURNED IN YOUR CASH BOXES
SO WE COULD
COUNT YOUR MONEY.
WHEN WE DID THE MATH,
IT WAS CLEAR
THAT YOU PUT $2,700
OF YOUR OWN MONEY IN THE TILL.
YOU ALL KNOW
THAT EVERY SELL YOU MAKE
HAS TO BE MATCHED
BY A LEGITIMATE RECEIPT.
AND SLIPPING YOUR OWN MONEY
IN THE CASH BOX
IS A CLEAR VIOLATION
OF THE RULES.
KORILLA...
YOU GUYS TRIED TO CHEAT,
AND YOU GOT CAUGHT,
AND I HAVE NO CHOICE BUT TO
DISQUALIFY YOU FROM THE RACE.
WHAT WERE YOU THINKING?
THE RECEIPT
HAS TO MATCH THE MONEY.
IF YOU DON'T
GOT A RECEIPT FOR IT,
YOU CAN'T HAVE THE MONEY
IN YOUR BOX.
INTEGRITY‐‐LEARN IT.
KORILLA, GET IN YOUR TRUCK
AND GET ROLLING.
FOR THE RECORD, ROXY'S,
YOU MADE $6,254.
THAT'S A BIG WEEKEND, BOYS.
WOW, GUYS.
NICE NUMBERS, BOYS.
WE'VE BEEN WORKING FOR THIS MOMENT
SINCE THE DAY
WE STARTED THIS RACE,
AND NOW THAT WE'RE FINALLY HERE,
KORILLA STOLE OUR THUNDER
RIGHT UNDER OUR FEET.
LIME, YOU MADE
$5,377.
KORILLA MADE $5,258.
WOW.
HODGE PODGE,
YOU MADE $4,961.
YOU KNOW WHAT
THAT MEANS, RIGHT?
THEY DIDN'T
HAVE TO CHEAT.
WOW. DANG.
HODGE PODGE, YOU WOULD'VE
GONE HOME THIS WEEK.
- OH.
- OH, MY GOD.
WITH KORILLA GONE,
THE REST OF YOU ARE SAFE.
I THOUGHT WE WERE GOING HOME.
THAT WAS AN OVERLOAD
OF INFORMATION AND EMOTION.
JACQUELYN'S ON HER KNEES.
I WAS ALREADY PACKED
FOR CLEVELAND.
ALL RIGHT, FINAL THREE,
IT IS TIME TO GET OUR MOJO BACK.
YEAH, BABY. WHOO!
IT'S TIME
TO HIT THE HIGHWAY
AND LEAVE ONE GREAT
SOUTHERN CITY FOR ANOTHER.
THAT CITY IS ABOUT
400 MILES SOUTHEAST OF HERE.
WE ARE GOING TO "HOTLANTA"!
IT'S A BIG, GLITZY CITY
WITH A VERY SOPHISTICATED
FOOD SCENE AND A LOT
OF HUNGRY PEOPLE.
ALL RIGHT.
- YOU GUYS READY TO GO?
- YEAH.
ALL RIGHT, LET'S SHOW ATLANTA
A GOOD TIME.
ALL RIGHT.
LET'S GET ROLLING!
TWO CITIES,
AND THIS THING IS ALL DONE.
WE'RE SO CLOSE TO $100,000.
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
YOU'LL HAVE ONE HOUR
TO GO SCAVENGE
FOR YOUR INGREDIENTS.
COME ON.
THIS IS JUST LITERALLY
GONNA KILL US RIGHT NOW.
I CAN'T DO ALL THAT AT ONCE.
CHRIS!
THIS SUCKS.
YOU AND JACQUELYN
ARE ON YOUR OWN.
OH, MY GOD.
I'M OFF THE TRUCK.
YOU AND JACQUELYN
ARE ON YOUR OWN.
OH, MY GOD.
I'M OFF THE TRUCK.
ANYTHING YOU GUYS CAN DO
TO SUPPORT US,
BY A FRUIT CUP,
I DON'T CARE.
OH, IT'S ONE OF THOSE
BRUTAL DAYS SO FAR.
WE CANNOT HAVE A DAY
LIKE TODAY AGAIN.
"THE GREAT FOOD TRUCK RACE"...
EIGHT TEAMS OF CHEFS
AND THEIR FOOD TRUCKS
HAVE TRAVELED FROM MALIBU
TO MANHATTAN‐‐
HAVE TRAVELED FROM MALIBU
TO MANHATTAN‐‐
KANSAS, THAT IS.
ONE BY ONE, WEAKER TEAMS
HAVE BEEN SENT PACKING.
MAYBE I'M NOT CUT OUT
FOR BIG SALES COMPETITION.
LEAVING FOUR TOUGH,
BUT VERY DIFFERENT TRUCKS
TO BATTLE FOR $100,000.
WHERE YOU GUYS GOING?
YOU SCARED?
THERE ARE THE GUYS FROM
THE KORILLA BARBECUE TRUCK,
WHO SEEM CONVINCED
THAT THEY'RE JUST
PLAIN SMARTER
THAN EVERYBODY ELSE.
WE'LL TAKE THAT MEAT, WE WON'T
USE IT FOR THIS CHALLENGE,
BUT WE'LL USE IT
FOR THE COMPETITION.
YOU'VE GOT
THE HODGE PODGE TRUCK,
WHICH HAS SURVIVED THANKS
TO CHEF CHRIS HODGSON'S
NEVER‐SAY‐DIE ATTITUDE.
LADIES AND GENTLEMEN,
EVERYTHING IS NOW 99 CENTS!
THERE'S ROXY'S
GRILLED CHEESE...
HE'S BLOCKING
US OUT, MAN.
THE BOYS FROM BOSTON
WHO HAVE FINALLY FIGURED OUT
HOW TO PLAY THIS GAME
AND WIN.
DID YOU GUYS HEAR WHAT THE LIME
TRUCK SAID ABOUT THIS TOWN?
AND THEN THERE'S
THE COCKY CALIFORNIANS
FROM THE LIME TRUCK,
WHO JUST SURVIVED
A CLOSE CALL IN KANSAS,
AND HAVE VOWED NEVER TO EAT
HUMBLE PIE AGAIN.
THIS IS THE WORST DAY
OF COOKING I'VE EVER HAD.
NOW THE RACE COMES HERE
TO MEMPHIS, TENNESSEE.
ONLY 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 ROLLING.
FOOD TRUCK ROAD TRIP!
THING ABOUT THIS TOWN‐‐
IT'S NOT VERY DENSELY POPULATED,
SO DON'T BE SURPRISED
IF THIS IS LIKE VEGAS,
AND WE ACTUALLY HAVE
TO GO OUT AND, YOU KNOW...
HUSTLE FOR BUSINESS.
WE HAVE TO GO
AND HUSTLE FOR BUSINESS.
EVERY WEEK WE'VE BEEN GETTING
MORE ENERGIZED,
MORE ORGANIZED,
MORE LIKE A TEAM.
EVERY OTHER TEAM SEEMS TO BE
SLIPPING A LITTLE BIT.
I'M THINKING THIS CITY'S
GONNA BE A GOOD ONE.
WE'VE BEEN DOWN FOR SO LONG,
WE GOTTA KEEP PLAYING
LIKE WE'RE DOWN.
OH, MY GOSH,
THE MISSISSIPPI RIVER.
WE ARE ROLLING
INTO MEMPHIS.
ANOTHER CITY, ANOTHER DAY.
THIS IS A MEAT‐LOVIN'
BARBECUE TOWN.
I GOTTA MAKE SURE THAT OUR MENU
MATCHES WHAT THEY WANT.
I DON'T THINK WE SHOULD
DO OUR NORMAL FOOD.
NO, I DEFINITELY‐‐
THEY SEE IT EVERY DAY,
EVERYWHERE.
NO, AND WE CAN'T LIVE UP TO
THEIR STANDARDS, I DON'T THINK.
HEY, SPEAK
FOR YOURSELF.
MEMPHIS.
HOPEFULLY SINCE WE'RE
COMING THROUGH WITH A NEW,
FRESH PRODUCT, PEOPLE
ARE GONNA BE RECEPTIVE TO IT.
MEMPHIS IS A BARBECUE CITY,
AND WE'RE SELLING BARBECUE.
MIGHT BE A DIFFERENT TYPE
OF BARBECUE, BUT, HEY,
NOW IS THE TIME TO TRY
SOMETHING DIFFERENT.
I HAVE A GOOD FEELING KOREAN
BARBECUE IS GONNA BE ON TOP,
AS USUAL.
I THINK IT'S A GREAT IDEA TO
TEAM UP WITH HODGE PODGE AGAIN.
BASICALLY IT'S INTERESTING,
'CAUSE THERE'S FOUR TEAMS LEFT
RIGHT NOW,
AND PART OF ME THINKS THAT
IF PEOPLE ARE ONLY
GONNA GO TRY ONE TRUCK,
THEY'RE GONNA COME TO US
AND TRY BOTH,
BUT IF PEOPLE ONLY WANT
TO GO TO ONE LOCATION, LIKE,
THEY'RE NOT GONNA GO
TO ROXY'S OR KORILLA,
SO I THINK THAT WE MIGHT BE
DOING OURSELVES A HUGE FAVOR.
HOW'S IT GOING?
WELCOME TO MEMPHIS.
WHAT'S UP, FINAL FOUR?
WELCOME TO MEMPHIS, TENNESSEE!
GUYS, YOU ALL SURVIVED A REALLY
TOUGH STOP IN MANHATTAN, KANSAS.
THE THING IS THE COMPETITION
IS ONLY GONNA GET TOUGHER
HERE IN MEMPHIS.
THIS IS A TOWN THAT
REALLY KNOWS ITS FOOD.
THEY'RE NOT GONNA
TRY YOUR TRUCKS
JUST BECAUSE
YOU HAPPEN TO BE HERE.
RIGHT NOW ROXY'S FEELING
ON TOP OF OUR GAME.
FOR THE FIRST TIME IN THIS
WHOLE TRIP, I FEEL GREAT.
I HAVE NO DOUBT
IN MY MIND WE'RE TOP DOGS.
ALL RIGHT, GUYS,
YOU ALL KNOW HOW THIS GOES.
YOU START TOTALLY EVEN. YOU HAVE
ONLY YOUR BASIC SUPPLIES
AND AN EMPTY CASH BOX. WHO WANTS
THEIR SEED MONEY FOR THE WEEK?
YEAH.
YOUR SEED MONEY
IS 500 BUCKS.
YEAH!
$500 IN SEED MONEY
IS AWESOME.
YOU KNOW, THERE'S NO POINT
IN GIVING US LESS MONEY.
WE'RE GONNA FIGURE OUT A WAY
TO GET THE PRODUCT ON THE TRUCK.
IT'S JUST MORE HEADACHE
FOR US, TYLER.
NOW LET'S GET DOWN
TO OUR TRUCK STOP
AND GET IN SOME COOKIN'.
GUYS,
I DON'T HAVE TO TELL YOU
THAT MEMPHIS IS A TOWN
THAT LOVES ITS BARBECUE.
IT'S ALL ABOUT THAT
DELICIOUS SMOKED PORK,
A REALLY GREAT DRY RUB,
AND A FANTASTIC
TANGY SAUCE.
SIMPLY PUT, BARBECUE
IS PART OF THE FABRIC
OF MEMPHIS, TENNESSEE.
SO, GUYS, TODAY,
YOU WILL BE MAKING
YOUR VERY OWN
BARBECUE SAUCE.
ON THE TABLE NEXT TO ME
ARE ALL THE INGREDIENTS
THAT YOU'LL NEED
TO MAKE A GREAT SAUCE.
GRAB WHAT YOU NEED, AND LEAVE
THE REST FOR THE OTHER TEAMS.
A SAUCE‐MAKING COMPETITION?
YAY.
I'M A CHEF.
I LIKE TO COOK.
LOOK, I KNOW WHAT
YOU GUYS ARE THINKING‐‐
YOU NEED SOMETHING
TO PUT THAT SAUCE ON.
I ACTUALLY HAVE TO AGREE,
SO I'VE WORKED UP A SOLUTION
THAT I THINK WILL SOLVE
THE PROBLEM.
TUCKED IN AN ALLEYWAY
A FEW BLOCKS FROM HERE
IS THE WORLD‐FAMOUS
RENDEZVOUS RESTAURANT.
IN THE BASEMENT,
THERE'S A MEAT LOCKER
WITH 100‐POUND WHOLE HOGS
WAITING FOR EACH OF YOU.
WHOO!
100 POUNDS...
YOU WILL RUN DOWN THERE
AS A TEAM,
GRAB YOUR HOG,
AND BRING IT BACK.
HELL YEAH!
BUTCHER A WHOLE PIG‐‐
GET OUTTA HERE.
I'M STOKED, MAN.
YOU WILL HAVE THREE AND A HALF
HOURS TO GRAB YOUR HOG,
BRING IT BACK, BUTCHER IT,
AND PREPARE IT ON GRILLS
THAT I'LL PROVIDE FOR YOU.
OH, AND DON'T FORGET
ABOUT THE SAUCE.
NOW I KNOW THERE
ARE PURISTS OUT THERE
THAT THINK THREE AND A HALF
HOURS IS NOT ENOUGH TIME
TO SMOKE THE PORK,
AND IT'S TRUE‐‐
IF YOU RUN A RESTAURANT,
BUT YOU GUYS ARE STREET VENDORS.
AND PART OF RUNNING A FOOD TRUCK
IS THINKING ON THE FLY.
THREE AND A HALF HOURS
IS ENOUGH TIME TO GET A PIG
AND BREAK IT DOWN
AND COOK A LOIN,
BUT FRANKLY, EIGHT HOURS IS
REALLY EVEN CUTTING IT CLOSE
FOR GETTING TRUE
BARBECUE FLAVOR.
NOW AS USUAL, THE WINNING TEAM
WILL GET A MASSIVE ADVANTAGE.
THE LOSERS WILL HAVE SOMETHING
REALLY SPECIAL WAITING FOR 'EM.
TRUST ME, GUYS,
YOU WANT TO WIN THIS ONE.
LET'S DO IT!
LET'S GO.
WHOO!
LOOK AT MIKE KILLIN' IT.
LOOK AT HIM, LOOK AT HIM!
SPEEDY.
OH!
I'LL TAKE HIS ASS.
OH!
OH, MY GOSH.
I WAS EXPECTING A PIG BODY.
I WAS NOT EXPECTING THE HEAD.
I WAS NOT EXPECTING THE EYEBALLS
TO LOOK RIGHT AT ME.
OH, MY GOSH.
I AM NO LONGER HELPING!
I'M SWEATIN'
LIKE A PIG.
ONE‐MAN ARMY.
WE'RE GONNA DO A TENDERLOIN,
AND WE'RE GONNA DO A COUPLE
SETS OF RIBS‐‐A DRY AND A WET.
I'VE NEVER CHOPPED
A PIG UP BEFORE,
BUT I KNOW WHAT I'M LOOKING FOR.
I'M LOOKING FOR THE TENDERLOIN,
I'M LOOKING FOR THE RIBS,
THE CENTER CUT LOIN...
THERE'S THE TENDERLOIN.
AND THAT'S WHAT WERE GONNA
RUN WITH ON OUR SMOKER.
YOU WANT TO BE PRETTY LIBERAL
WITH THE DRY RUB, RIGHT, MARC?
I ALREADY PUT A LOT
ON THERE.
YEAH, DUMP IT ALL
ON THERE.
WE'RE KEEPING IT AS TENNESSEE
TRADITIONAL AS WE KNOW HOW.
WE'RE GONNA GET SOME BELLY,
SOME RIBS, SOME SHOULDER.
WHAT WE WANT TO DO NOW
IS JUST TO REMOVE THIS BEAUTIFUL
LEAN PIECE OF MEAT RIGHT HERE.
WE'RE GONNA PUT 'EM
ALL ON THE GRILL,
AND JUST HOPE THAT ONE OF 'EM
OR MAYBE TWO OF 'EM GET TENDER.
I'M TRYING TO DO A NICE
LITTLE PORK PLANK, YOU KNOW?
IF YOU'RE GONNA GIVE ME
A WHOLE PORK,
I'M NOT GONNA GIVE YOU
1 OUNCE OF PORK.
WE'RE KNOWN FOR GIVING OUT
MASSIVE PORTIONS,
AND THAT'S WHAT
I'M GONNA DO.
I WANT TO DEMONSTRATE THAT
WE CAN DO EVERY PIECE OF MEAT
COMING OFF THAT PIG‐‐
CHEEKS, EARS, TONGUE,
EVERYTHING‐‐
I'M WORKING WITH IT.
WE DON'T HAVE MUCH TIME
TO LET THE FLAVOR
OF OUR MARINADE SOAK IN,
SO IN ORDER TO MAKE USE
OF THE TIME, I'M CREATING
LITTLE‐‐I'M PUNCTURING
LITTLE MICRO HOLES IN HERE
SO THAT THE MARINADE
CAN SEEP RIGHT IN,
AND GET REAL DEEP
INTO IT.
INSTEAD OF SPENDING THREE HOURS
AND THEN HOPING AND PRAYING
THE MEAT WILL TURN OUT RIGHT,
WE DECIDED TO MARINATE THE MEAT,
AND LET THE 500‐YEAR‐OLD RECIPE
THAT WE HAVE DO ALL THE WORK.
IT'S GOT KOREAN RED PEPPER
PASTE, SESAME OIL,
SESAME SEEDS, SOME SUGAR,
AND THE SPECIAL INGREDIENT‐‐
SODA.
BELIEVE THAT. SODA.
LIKE A TOMATO‐BASED
BARBECUE SAUCE.
IT'S TASTING REALLY GOOD, BUT IT
NEEDS A LITTLE MORE ACID STILL,
PROBABLY JUST LIKE
A LITTLE MORE SUGAR,
AND WE'LL BE
RIGHT ABOUT THERE.
THE GOLD ON ANY ANIMAL
IS RIGHT HERE.
THAT'S THE BEST PART.
IF WE CAN GET THAT TENDER,
I THINK IT'S A "W"
RIGHT THERE.
WE'RE GONNA BE DOING APPLE CIDER
VINEGAR INSIDE THESE RIBS.
IT'S GONNA HELP 'EM TO STEAM
AND COOK A LOT QUICKER.
WE GOT A BIG MESS
OF INGREDIENTS IN HERE.
WE KNOW MEMPHIS DOESN'T
LIKE A LOT OF HEAT,
AND THEY LIKE A NICE DRY RUB.
MEMPHIS DOESN'T WANT FANCY,
THEY WANT GOOD
OLD‐FASHIONED BARBECUE.
THAT'S EXACTLY
WHAT WE'RE GONNA DO.
TEAMS, YOU GOT TWO HOURS LEFT.
TWO HOURS.
EVERYONE LOOKS LIKE
THEY'RE BUSY AT THE GRILL.
WE'RE JUST KINDA LAYING BACK,
USING A 500‐YEAR‐OLD
MARINADE‐‐DO ALL THE WORK.
WE'RE JUST GONNA WAIT
TILL THE LAST MINUTE
AND JUST COOK IT UP, 'CAUSE, UH,
THAT'S HOW WE DO IT.
HEY, GUYS,
ONE MINUTE LEFT.
IT LOOKS LIKE WE GOT
A GOOD SHOT AT THIS.
IT'S GONNA BE
SWEET AND SPICY,
ALL SORTS OF HEAVEN
IN YOUR MOUTH.
LOOK HOW IT'S COOKED RIGHT
THERE. THAT'S PERFECT.
TEN, NINE,
- EIGHT...
- WE'RE GOOD.
SEVEN, SIX,
FIVE, FOUR...
LET'S ROLL.
THREE, TWO,
ONE‐‐
LET'S GET YOUR PLATES OUT.
THE BARBECUE CHALLENGE IS UP.
ALL RIGHT, GUYS,
THIS IS JIM NEELY.
HE'S ONE OF THE GUYS WHO PUT
MEMPHIS BARBECUE ON THE MAP.
THIS TOWN LOVES
A GOOD FOOD COMPETITION,
AND JIM IS ONE OF THE MOST
SOUGHT‐AFTER FOOD JUDGES
OUT THERE.
TODAY, HE IS YOUR JUDGE.
JIM WILL TASTE YOUR DISHES,
AND THEN HAND OUT A SERIOUS
ADVANTAGE TO THE WINNER.
AND THE LOSERS GET
A PUNISHMENT.
YOU KNEW IT WAS COMIN',
THOUGH YOU'D RATHER FORGET.
SO LET'S SEE HOW THIS GOES.
ROXY'S, COME ON UP.
LET'S GO, JAMES.
ANOTHER JIM.
FROM ONE JIM TO ANOTHER.
THIS IS OUR FIRST TIME
BREAKING DOWN A HOG,
SO WE WENT WITH A LITTLE BIT
OF THE TENDERLOIN.
WE SHAVED SOME
OF THE SPARE RIBS OFF
AND MADE
A LITTLE PULLED PORK.
THEN WE TOOK THE LOIN, CHOPPED
IT UP NICE AND FINE AND MADE
SOME BEER‐BATTERED PORK BALLS.
INSIDE THE MACARONI SALAD
YOU'LL FIND A LITTLE BIT
OF CARAMELIZED ONIONS,
AND THEN YOU'LL FIND
SOME FRIED PORK BELLY, TOO.
ALL RIGHT, JIM,
LET'S DIG IN.
IT HAS A GREAT TASTE,
AND IT'S DONE JUST ENOUGH,
AND YOU STILL
HAVE MOISTURE.
I WOULD HAVE LIKED
TO HAVE SEEN
A LITTLE MORE SEASONING
IN THERE.
SURE. SURE.
THANK YOU.
SURE.
ALL RIGHT, JASON FROM
LIME TRUCK, COME ON UP.
THIS IS THE FIRST‐EVER
LIME TRUCK BARBECUE THREE WAYS.
WE DID A VERY LIGHT SAUCING
HERE ON THIS BELLY AND CHEEK.
THIS IS
A BEAUTIFUL TENDERLOIN.
WE DID COAT THAT WITH
A LITTLE BIT OF BARBECUE.
AND THIS IS
A DRY‐RUBBED RIB.
THERE'S ONE SEASONING.
IT'S A LITTLE OVERPOWERING.
CUMIN IS A BAD BOY
TO WORK WITH,
AND YOU HAVE TO WATCH
HOW MUCH YOU PUT ON IT.
BUT I CAN RESPECT WHAT YOU HAVE
DONE IN THE TIME YOU HAD.
ALL RIGHT, CHRIS FROM
HODGE PODGE, COME ON UP.
WE'VE GOT
PULLED PORK RIGHT HERE.
WE DID A DRY RUB
ON OUR RIBS
WITH JUST A LITTLE
BARBECUE SAUCE ON TOP,
DRY RUB
ON OUR PORK TENDERLOIN
AND THEN FINISHED WITH
SOME PIG'S EARS FOR DESSERT.
THE PORK
WAS GOOD AND DONE.
I ALWAYS FEEL THAT A PIECE OF
MEAT IS LIKE A BEAUTIFUL WOMAN.
SHE DON'T NEED MAKEUP.
THE SAUCE IS OVERBEARING,
AND IT ADDED TOO MUCH TO IT.
YOU USED TOO MUCH MAKEUP
ON YOUR MEAT.
THANKS, GUYS.
ALL RIGHT, EDDIE FROM KORILLA,
COME ON UP.
ALL RIGHT.
TODAY WE HAVE
TENDERLOIN TWO WAYS.
WE'VE GOT ONE
TRADITIONAL KOREAN‐STYLE,
AND THE OTHER WE HAVE MORE OF
A TRIBUTE TO MEMPHIS BARBECUE.
SO LET'S START
WITH THE KOREAN...
ALL RIGHT.
FIRST OF ALL.
MEMPHIS‐STYLE...
THE KOREAN SEASONING,
I DON'T CARE FOR THAT.
THE MEMPHIS‐STYLE
WASN'T QUITE DONE
AS MUCH AS IT SHOULD BE
BECAUSE IT WAS TOO THICK
OF A PIECE OF MEAT
FOR YOU TO TRY TO GET COOKED
IN THE LIMITED TIME YOU HAD.
THANKS MUCH.
THANK YOU.
THANKS SO MUCH.
GOOD TRY.
I DON'T EVEN KNOW WHAT THE PRIZE
IS FOR THIS CHALLENGE YET,
BUT I WANT IT.
WE REALLY NEED THIS ONE.
IT'S GETTING DOWN TO THE WIRE.
ALL RIGHT, MAESTRO, YOU TASTED
ALL FOUR OF THESE DISHES.
WHO WON THE MEMPHIS PORK
TRUCK STOP?
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
GUYS, TYLER'S ON THE PHONE.
WHAT'S GOING ON, CHEF?
AS OF RIGHT NOW,
YOU GUYS ARE GOING VEGETARIAN.
NO MORE MEAT.
THAT'S OUR WHOLE MENU,
GO
THAT'S OUR WHOLE MENU,
GONE.
GAME OVER.
AND LATER...
GUYS, WELCOME
TO WHAT I PROMISE YOU
IS GONNA BE THE WEIRDEST
ELIMINATION YET.
ALL RIGHT, MAESTRO, YOU TASTED
ALL FOUR OF THESE DISHES.
WHO WON THE MEMPHIS PORK
TRUCK STOP?
IT DIDN'T SEEM LIKE HE LIKED
HODGE PODGE'S OR KORILLA'S DISH.
IT DIDN'T SEEM LIKE HE LIKED
HODGE PODGE'S OR KORILLA'S DISH.
I THINK WE HAVE THIS.
IT'S THE GRILLED CHEESE
GROUP.
ROXY WINS.
RECOGNITION‐‐WE FINALLY GET
A LITTLE RECOGNITION HERE.
THIS WAS A GREAT WAY
TO START A CITY.
I HAVE A GREAT FEELING
WE'RE GONNA KILL IT IN MEMPHIS.
WE'RE ABOUT TO PEAK.
THINGS ARE LOOKING GOOD.
ARE YOU READY
TO RECEIVE YOUR REWARD?
WE'LL TAKE IT.
ALL RIGHT, STEP UP.
I GOT $500 FOR YOU.
OKAY. THAT'LL HELP.
THAT'S GONNA PUT YOU
AT $1,000 FOR SEED MONEY.
500 BUCKS SEED MONEY'S
GONNA GO A LONG WAY FOR US
BUT HAVING THAT EXTRA $500
IN THE TILL
IS GONNA MAKE A HUGE DIFFERENCE.
THERE'S SOMETHING ELSE.
YOU GUYS ALSO
GET TO TAKE OFF
AND START SELLING
RIGHT NOW.
- RIGHT NOW.
- WHAT?
GO. GET OUT OF HERE.
OKAY. COME ON,
LET'S GO.
LET'S GET
IN THE CAR.
ROXY'S BEEN THE UNDERDOG
THE WHOLE TIME,
AND ALL OF A SUDDEN THE LAST
TWO WEEKS THEY REALLY SHOWED UP.
IT MAKES ME NERVOUS, MAN.
THEY'RE FIGURING THEIR GAME OUT.
- YOU KNOW WHERE WE'RE GOING, RIGHT?
- YEP.
SO WHILE ROXY'S IS OUT
SHOPPING AND SELLING,
I'M GONNA PUT THE REST
OF YOU THREE TEAMS TO WORK.
YOU GUYS ARE GONNA BREAK DOWN
THE REST OF THE PORK.
THERE'S LOTS OF BITS
AND PIECES LEFT OVER,
AND WE DON'T WASTE ANYTHING
AROUND HERE.
WE'RE GONNA DONATE IT
TO A FOOD BANK.
YOU GUYS
WILL ALL LEAVE TOGETHER
WHEN THE MEAT IS PROPERLY
BUTCHERED AND PUT AWAY,
AND THAT INCLUDES
ROXY'S HOG AS WELL.
THIS SUCKS. ROXY GOT
THE HUGEST ADVANTAGE YET.
THAT COULD HAVE BEEN
OUR ADVANTAGE.
WE GOT TO TAKE THESE PIGS APART
AS FAST AS POSSIBLE.
ALL RIGHT, GUYS,
PICK UP YOUR SAWS.
LET THE BUTCHERING BEGIN.
LET'S GO.
DO YOU HAVE THAT KNIFE?
LOOKS GOOD BACK HERE.
WE'RE STUCK HERE
BREAKING DOWN THESE PIGS
AND GOT TO GO DONATE.
I MEAN, IT'S A GREAT CAUSE,
BUT WE GOT TO SELL FOOD.
OH, MY GOSH.
BARRY OVER AT CORKY'S
GOT ALL OF OUR FOOD FOR US,
'CAUSE, YOU KNOW, MY MOM
GREW UP WITH BARRY'S WIFE.
THIS WEEK WE'RE SOURCING
ALL OUR FOOD THROUGH CORKY'S.
THEY'RE A STAPLE
IN THE COMMUNITY.
EVERYBODY LOVES 'EM
AND KNOWS WHO THEY ARE.
READY?
LET'S GET THIS STUFF.
WE GOT THE FAMILY CONNECTION,
SO WE'RE GONNA BE LOOKED AFTER
VERY WELL.
OKAY, I GOT
ANOTHER ONE.
LET'S LOAD 'EM ALL
RIGHT HERE. I GOT YOU.
HOW MUCH HE HIT US FOR?
IT'S $348, MAN.
OH, THAT'S A GOOD DEAL.
I THINK WE GOT A LOT OF FOOD.
SPENT UNDER 500 BUCKS, DIDN'T
EVEN SPEND ALL OUR SEED MONEY.
WE'RE SET.
MEMPHIS IS GONNA BE GREAT.
LET'S SEE IF WE CAN
FIT IT ALL IN HERE.
THAT FRONT SHOULDER
NEEDS TO GO IN A BOX, ALL RIGHT.
I THINK THE OTHER TEAMS
ARE REALLY HAPPY WE DIDN'T WIN
BECAUSE CHRIS IS AN EXPERT
AT CUTTING UP PIGS.
LOOK AT YOUR MAN
BUTCHERING THINGS.
ROXY TAKES A LONG TIME
TO PREP THEIR FOOD,
SO HOPEFULLY THAT WILL EAT UP
THEIR TIME ADVANTAGE,
AND WE'LL BE ABLE TO CATCH UP.
HEY, RIBS.
WHERE'S BEALE STREET?
ALL THE ACTION.
SINCE WE GOT THIS ADVANTAGE,
OUR GOAL IS TO BE
THE FIRST TRUCK SELLING
IN THE STREETS OF MEMPHIS.
WE'RE JUST GONNA HEAD DOWNTOWN,
FIND A SPOT,
AND GET THERE BEFORE
ANY OTHER TRUCK CAN SET UP.
WHO'S GOT BELLY?
THE BELLY IN ONE BOX,
I WANT THE RIBS IN ONE BOX.
THE SHOULDER'S
RIGHT HERE.
TAKE IT.
TAKE IT. TAKE IT.
YO, LET'S GO.
COME ON. LET'S GO, GUYS.
GUYS, WE JUST GOT TO DO
SOME PREP WORK, AND WE'LL TRY
TO GET THE DOORS OPEN AS FAST
AS FAST AS WE CAN. THANK YOU.
FOCUS. GET YOUR DRINKS
READY. GET YOUR CUPS READY.
WE'RE GONNA DO TWO
VERY DIFFERENT SANDWICHES‐‐
PULLED PORK GRILLED CHEESE...
PEPPER JACK,
VERMONT CHEDDAR.
AND CARAMELIZED APPLE, WALNUTS,
AND CHEDDAR CHEESE SANDWICH.
IT'S KIND OF LIKE
AN AMERICAN PIE.
LET'S SEE IF WE CAN
GET A JUMP ON THINGS.
LET'S DO THIS, GUYS!
COME ON!
COME ON! COME ON!
PORK, THE OTHER ONE.
ALL DAY, OKAY?
THOSE LOOK GOOD, RIGHT?
THEY LOOK GOOD.
GOOD JOB, BOYS.
LET'S GET OUT OF HERE.
WE GOT TO GET TO OUR SPOT, LET
PEOPLE KNOW THAT WE'RE THERE,
YOU KNOW, BEFORE EVERYONE
JUST GOES TO ROXY'S.
I'M GONNA CALL UP
MY FRIEND CHEF PETER
OVER AT THE MAJESTIC GRILLE
AND ASK IF I CAN BUY STUFF
OUT OF HIS COOLER.
JAX, HERE'S THE PLAN.
WHAT?
WE'RE PARKING OUTSIDE
THE MAJESTIC.
THEY GOT ALL THE DIFFERENT SORTS
OF SUPPLIES THAT WE NEED.
WE'RE JUST GONNA SHOP AT
THE RESTAURANT ACROSS THE STREET
FROM WHERE WE'RE PARKING,
AND THAT'S GONNA SAVE US
A LOT OF TIME.
WE'LL FIGURE IT OUT
BASED ON WHAT THEY HAVE.
OKAY.
LOOKS LIKE WE'RE COMING UP.
SPOT'S RIGHT OVER HERE.
WHEN IT COMES TO MEMPHIS,
BEALE STREET IS THE PLACE TO GO,
SO WE'RE TRYING TO FIND
A POSITION IN BEALE STREET.
- HI, IS THIS FARMERS MARKET?
- Yeah.
NOW WE HAVE TO FIND A GROCER
THAT CAN DELIVER,
AND THAT'LL SAVE US SOME TIME.
YEAH, IF YOU DON'T MIND
DELIVERING THAT
OVER AROUND
BEALE STREET MAYBE.
Okay.
THANKS A LOT.
THERE'S THIS AWESOME SPOT WHERE
I WANT TO PARK CALLED BLUEFIN,
REALLY POPULAR RESTAURANT.
THEY'RE ON MAIN STREET.
LET'S SEE IF WE CAN GET
SOME PRODUCT FROM THEM, TOO.
HI, IS YOUR GENERAL MANAGER
OR THE OWNER AVAILABLE?
WE CALLED BLUEFIN.
WE ASKED THEM
WHAT PRODUCTS THEY'D BE WILLING
TO LET US HAVE.
HEY, DUDE, HE'S GOT AHI TUNA.
HE'S GOT CRAB.
OH, YEAH.
HE'S GOT SCALLOPS. HE'S GOT
ALL THE STUFF THAT WE NEED.
ALL RIGHT, WHERE THE HELL
DID THE COVER TO THIS GO?
JAMES, GET ALL THAT STUFF THAT'S
IN YOUR WAY OUT OF YOUR WAY.
OKAY.
PUT IT SOMEWHERE, SO YOU
CAN MOVE FREELY UP THERE.
THE FRONT
IS ALWAYS A MESS.
MAYONNAISE?
MAYONNAISE?
YEAH, YEAH.
DON'T YELL AT ME.
WE GOT 14 JARS OF IT.
WHERE IS IT, JAMES?
YOU GOT SOME UP THERE.
YOU GOT SOME DOWN HERE.
THERE'S DEFINITELY A LOT OF
TENSION. WE HAD TOO MUCH TIME
TO KIND OF SIT AROUND
AND BICKER WITH EACH OTHER.
- YOU CAN'T HANDLE IT?
- I CAN HANDLE IT.
I JUST DON'T WANT YOU THROWING
AT ME HALFWAY THROUGH.
LISTEN. WE ALL DO WHAT WE GOT
TO DO. COMES IN TERRITORY.
ROXY'S STILL
ISN'T OPEN. THAT'S HILARIOUS.
SO THEY HAVEN'T GOTTEN
AN ADVANTAGE.
HODGE PODGE IS SETTING UP
RIGHT ACROSS THE STREET, SO...
I DON'T CARE ABOUT THEM.
I DON'T CARE WHAT
THE OTHER TEAMS ARE DOING.
JUST CONCENTRATE
ON US, MAN.
YOU'RE THE ONE
HAVING A STROKE UP THERE,
SO DON'T TELL ME
WHAT TO DO.
ALL OF IT?
NO.
OKAY.
EXCUSE ME, FOLKS.
I WANT TO BE OPEN BEFORE ROXY.
I'LL GET ALL THE PROTEINS
COOKING, GUYS.
WE'RE MAKING A TON OF TACOS.
WE GOT RIB EYE TACOS,
SHRIMP TACOS, CATFISH TACOS,
CHICKEN TACOS.
YOU NAME IT, WE GOT IT.
I'LL BE OPEN IN 15.
WHAT ADVANTAGE, ROXY?
ALL RIGHT, MAN, LOOKS LIKE
THINGS ARE COMING TOGETHER.
LET'S GO GET OUR STUFF.
BLUEFIN, BLUEFIN,
BLUEFIN.
HERE YOU GO, BIG BOY.
OH. CUT MY JUGULAR.
YEAH, MAN.
$360, RIGHT?
$360.
I REALLY APPRECIATE IT.
WHAT'S THAT, BRISKET?
THE HARDEST PART OF STARTING
A NEW CITY
IS GETTING READY TO OPEN.
WE HAVE SOME ABSOLUTELY
BEAUTIFUL PRODUCTS‐‐
AWESOME SEAFOOD, TONS OF GREAT
VEGETABLES, SOME BRISKET.
BASICALLY JUST HAVE TO CUT THIS
INTO PIECES
THAT'LL FIT INTO THE GRINDER,
RUN IT THROUGH THERE,
AND THEN WE CAN SEASON IT
ON THE GRILL.
SHOULD BE DONE PRETTY SOON.
WE'RE JUST EXCITED
TO START COOKING.
WE'RE A LITTLE BEHIND. WE KNOW
THAT, BUT WE GOT A KILLER MENU.
ONCE IT'S DONE,
WE'RE GONNA BE WAY FASTER
THAN ALL THE OTHER TEAMS.
IN A PERFECT WORLD,
WE'RE OPEN IN HALF AN HOUR,
BUT, YOU KNOW, ROXY'S WORLD IS
VERY FAR FROM THE PERFECT WORLD.
- MEMPHIS, ARE YOU GUYS HUNGRY?
- YEAH!
YEAH! WHOO‐HOO!
WE'RE OPEN FIRST.
SORRY, ROXY.
PERFECT.
ALL RIGHT, GUYS, WE ARE FINALLY
OPEN FOR BUSINESS.
WE'RE GONNA GO DOWN TODAY.
IT'S A HORRIBLE WAY
TO LOOK AT IT.
ALL I'M THINKING IS
WE HAD A 2‐HOUR JUMP
ON EVERY OTHER TEAM.
THE PRESSURE'S ON US NOW.
SAY HI TO MY TEAM.
HI! WE LOVE YOU!
WHOO!
THANK YOU.
WHEN WE ARRIVED IN HANDY PARK,
WE REALIZED IT'S NOT NECESSARILY
THE BEST LOCATION.
ALL RIGHT, ALL RIGHT!
WE'RE USED TO HAVING HUGE LINES
AND MOVING PEOPLE IN AND OUT,
BUT THIS DOESN'T FEEL RIGHT.
CAN WE GET TWO SPICY PORK TACOS
OVER RICE?
I DON'T HAVE A GOOD FEELING
ABOUT THIS AT ALL.
AND WHAT CAN I GET
FOR YOU, SIR?
RIB EYE TACOS.
RIB EYE TACOS.
RIB EYE TACOS,
ALL YOU WANT.
IT WAS REALLY GOOD,
THE KOREAN BARBECUE,
AND I WOULD EAT IT AGAIN,
BUT YOU CAN'T BEAT MEMPHIS.
IT'S A LOT SLOWER HERE
AS OF RIGHT NOW
THAN IT WAS IN MANHATTAN.
LET'S TRY TO GO OUT, HAND OUT
FLYERS ON BEALE STREET.
THIS JUST DOESN'T FEEL RIGHT.
RIGHT NOW, I JUST DON'T EVEN
KNOW WHAT TO DO WITH MYSELF.
CATIE, CAN I GIVE
YOU THIS TICKET FOR THE FRIES?
IT'S DAY ONE
IN MEAT‐LOVING MEMPHIS,
AND ALL FOUR TEAMS
ARE BUNCHED UP DOWNTOWN.
EVERYTHING ON THAT, SIR?
ROXY'S GRILLED CHEESE
HAS A HUGE LINE,
EVERYTHING ON THAT, SIR?
ROXY'S GRILLED CHEESE
HAS A HUGE LINE,
BUT THEIR HEAVY PREP TIME
ALL BUT NEGATED
THEIR 2‐HOUR HEAD START...
RED SOX FAN,
GET TO THE FRONT.
LEAVING THEM NECK‐AND‐NECK WITH
THEIR ARCHRIVAL LIME TRUCK...
THE HOAGIE, THE CEVICHE,
THE BRISKET, THE QUESADILLA.
YOU GOT IT.
AND CLEVELAND'S HODGE PODGE.
- I GOT A LINE, CHRIS.
- YEAH, BABY.
AND FOR THE FIRST TIME IN THIS
RACE, KORILLA IS STRUGGLING.
I THINK OUR BUSINESS
TODAY IS GOING DOWN THE DRAIN.
THE KOREAN BARBECUE TRUCK
FAILED TO ATTRACT THEIR USUAL
LARGE CROWDS AT HANDY PARK,
AND NOW THEY'RE
IN DESPERATE NEED OF A BOOST.
THAT BOOST IS NOT COMING.
OH, MAN. I DON'T KNOW
WHAT WE'RE GONNA DO.
SO THE TEAMS SPENT
THEIR ENTIRE MORNING
UP TO THEIR EARS IN PORK,
AND PROBABLY BY NOW
THEY BOUGHT A TON OF MEAT
TO SELL TO THE PUBLIC.
BUT I'M GONNA CALL 'EM
AND GIVE 'EM A SPEED BUMP
THAT'LL DIAL BACK THE MEAT THING
JUST A LITTLE BIT.
I'M SORRY TO PICK UP THE PHONE
IN FRONT OF YOU GUYS.
HELLO. THIS IS DANIEL.
HEY, IT'S TYLER.
GUYS, TYLER'S
ON THE PHONE.
IT'S TYLER.
TYLER, WHAT'S
GOING ON, CHEF?
YOU GUYS READY
FOR YOUR SPEED BUMP?
YEAH, BROTHER.
GIVE IT TO ME.
WELL, THIS ONE'S
PRETTY SIMPLE.
OBVIOUSLY, MEMPHIS IS A TOWN
THAT LOVES ITS MEAT.
PEOPLE HERE CAN GET A GREAT
MEAT DISH PRETTY MUCH 24‐7.
I CAN SEE
WHAT'S COMING, MAN.
FOR THAT REASON,
AS OF RIGHT NOW,
YOU GUYS
ARE GOING VEGETARIAN.
IT ALL HAS TO BE
ALL VEGETARIAN.
ALL VEGETARIAN?
YEAH. YEAH.
WE HAVE TO GO VEGETARIAN.
OH.
THAT'S RIGHT. FINISH UP YOUR
LAST TICKETS AND REDO YOUR MENU.
THAT'S OUR
WHOLE MENU GONE.
VEGETARIAN IN MEMPHIS?
DID YOU HEAR THAT, GUYS?
TYLER JUST CALLED.
NO. WE LIKE MEAT.
NO MORE MEAT.
ALL RIGHT.
OH, MAN. ALL RIGHT.
MUSHROOM, MUSHROOM.
- YOU GOT IT.
- You're gonna have to wow them with creativity.
YOU KNOW, THERE'S MORE
TO MEMPHIS THAN JUST MEAT.
WE HAVE TO REDO OUR MENU.
SEE YOU AT ELIMINATION.
GAME OVER.
THIS ISN'T GONNA HURT US
THAT BAD. WE GOT MUSHROOMS.
WE GOT ONIONS.
I GOT A CASE OF LEEKS.
WE GOT FIVE KINDS
OF CHEESES.
THE SPEED BUMP MIGHT AFFECT
SOME OTHER TRUCKS.
I DON'T KNOW ABOUT US. ALL WE
GOT TO DO IS PULL THAT PORK
RIGHT OFF THAT SANDWICH,
AND WE'RE BACK IN BUSINESS.
TAKE THE MEAT OFF THE FRIES.
WE'LL JUST DO THE CHEESE FRIES.
I GOT TO GET VEGGIES
OR SOMETHING, MAN.
I GOT A LOT OF TACO SHELLS
AND NOTHING TO PUT ON 'EM.
WE CAN DO
VEGETARIAN FOOD IN OUR SLEEP.
WE'VE DONE IT BEFORE.
WE'RE STILL GONNA BE ABLE
TO DO OUR GRILLED ASPARAGUS
WITH THE TRUFFLE VINAIGRETTE.
WE'RE GONNA BE ABLE TO DO
OUR RED CURRY QUESADILLA.
THE BUMMER IS THAT WE
JUST BOUGHT A TON OF SEAFOOD,
AND NOW WE CAN'T USE IT.
THE ONLY THING THAT WE'RE DOING
RIGHT NOW IS KIMCHI QUESADILLAS.
WE GOT TO SCRATCH
THIS WHOLE MENU.
WE GOT TO GO VEGETARIAN
IN MEMPHIS.
I'M GONNA CALL FARMERS MARKET,
ASK THEM
IF THEY CAN DELIVER US SOME
TOFU, AND WE'LL SLICE IT UP.
WE'LL TOAST IT UP
ON THE GRILL
AND JUST MAKE TOFU TACOS
FOR NOW, I GUESS.
I'M DOING BETTER GRILLED CHEESE
SANDWICHES THAN ROXY'S.
I KNOW YOU ARE.
CHEAPER.
I'M A MEAT GUY.
MY WHOLE MENU WAS MEAT.
THE ONLY VEGETABLES
I HAVE ON MY TRUCK
ARE FRENCH FRIES
AND COLESLAW.
WHAT ARE WE GONNA MAKE?
A WHITE CHEDDAR AND YELLOW
CHEDDAR GRILLED CHEESE SANDWICH
WITH A FRIED EGG, AND WE'LL DO
A CHEESE QUESADILLA
WITH 3‐CORN SLAW
AND BARBECUE SAUCE.
I GOT TO COMPLETELY RE‐SHOP,
AND I ALREADY SPENT MOST OF
MY SEED MONEY ON ALL OF MY MEAT.
SO NOW I GOT TO BE VERY CAREFUL
OF HOW MUCH I SPEND
AND WHAT I BUY.
WE'RE DOING
A GRILLED CHEESE
BECAUSE WE'RE RIGHT NEXT
TO ROXY, BUT WE'RE GONNA DO
A BIGGER GRILLED CHEESE
AND BETTER THAN THEM.
ONE STRAIGHT GARLIC HERB
AND ONE CHEDDAR AND GARLIC HERB.
THESE LINES ARE GETTING WORKED.
WE WENT FROM 10‐MINUTE TICKET
TIMES TO 2‐MINUTE TICKET TIMES.
DOUBLE CHEESE, $9, SIR.
TWO CHEDDARS
AND MONTEREY JACK, FIRED. NEXT.
WE'LL BE OPEN SHORTLY. CATIE,
I'LL GET THE REST OF THIS.
YOU WANT TO START WRITING
THE MENU?
YEP.
HAVING TO GO SHOP KILLED US.
ALL THE OTHER TRUCKS
DID ALL THE BUSINESS
WHILE WE HAD TO GO SHOPPING.
HI.
HEY, WHERE YOU GOING?
BYE!
THEIR HIGHEST ITEM
IS $9.
$6 QUESADILLA,
$8 GRILLED CHEESE.
CAN I TAKE
ANYONE'S ORDERS?
WE'VE GOT BETTER THAN ROXY'S
GRILLED CHEESE.
I BELIEVE
IT'S A TRIPLE DECKER.
- BETTER THAN A ROXY'S GRILLED CHEESE FOR $8...
- OH, YEAH.
ON WONDER BREAD...
IT'S DELICIOUS!
AND PROCESSED AMERICAN CHEESE?
WE CHECK OUT
HODGE'S GRILLED CHEESE,
TWO FLIMSY PIECES OF WHITE
BREAD, UNMELTED CHEESE.
PUT A LITTLE GREEN ON TOP
AND A LITTLE SQUIGGLY THING
ON THE SIDE OF THE PLATE‐‐
I GUESS THAT MAKES IT BETTER
THAN ROXY'S GRILLED CHEESE.
IT'S A SOLID
GRILLED CHEESE SANDWICH,
BUT I HAVE TO BE HONEST.
ROXY'S IS BETTER?
THEY GOT IT GOING ON.REALLY?
THEY GOT THE GRILLED CHEESE
GOING ON.
WHY IS THERE'S BETTER?
THAT'S THEIR DEAL.
THEY GOT GRILLED CHEESE.
BUT THIS IS GREAT. I'M
TELLING YOU. IT'S GOOD STUFF.
BACK IN NEW YORK,
WHAT WE DO WITH OUR TOFU‐‐
WE DON'T PUT ANY MARINADE
ON IT.
IT'S REALLY THE TOFU
AND THEN PUTTING
A LITTLE KIMCHI,
A LITTLE BIT OF CHEESE,
AND OUR SAUCES.
THAT'S GONNA MAKE
A DELICIOUS TACO.
WE HAVE KIMCHI QUESADILLAS
AND TOFU TACOS NOW.
IT'S DELICIOUS,
AND PEOPLE ARE GONNA LOVE IT.
YOU GUYS EVER HAVE TOFU BEFORE,
TOFU TACOS?
NOT TOFU TACOS.
I'M NOT THE BIGGEST FAN.
I LIKE THE MEAT.
ALL RIGHT, NEXT IN LINE.
I'VE NEVER EVER EATEN TOFU,
AND IF YOU WOULD HAVE
TOLD ME THAT,
I PROBABLY WOULDN'T HAVE
ATE IT.
KIMCHI QUESADILLA.
DOES THAT GOT MEAT
IN IT?
RIGHT NOW, WE'RE NOT ALLOWED
TO SELL ANY MEAT,
BUT IT'S BETTER
THAN THAT.
JUST CHEESE?
IT'S CHEESE, KIMCHI,
AND A LOT OF FLAVOR.
WE WERE NOT PREPARED FOR THIS.
WE WERE THINKING
MEMPHIS BARBECUE MEAT,
AND THAT'S WHAT WE BOUGHT.
THIS JUST DOESN'T
FEEL RIGHT.
THIS IS NOT KORILLA.
"TOFU" IS NOT NECESSARILY
A GOOD WORD TO USE
"TOFU" IS NOT NECESSARILY
A GOOD WORD TO USE
IN MEMPHIS.
THIS DAY SUCKED.
IT'S DAY TWO IN MEMPHIS,
AND THE WEATHER REPORT IS
STORMY WITH ZERO CHANCE
OF MEAT PRODUCTS
BEING SOLD BY OUR FOOD TRUCKS.
HEY, YOU HAVE A CORN WALKING
AND A YELLOW CURRY.
HEY, YOU HAVE A CORN WALKING
AND A YELLOW CURRY.
HODGE PODGE IS SELLING
FRIED AVOCADO, GRILLED CHEESE,
AND QUESADILLAS NEXT TO YOLO,
A LOCAL YOGURT SHOP.
THAT'S 3 FOR $9, CATIE.
A TACO?
YEAH.
KORILLA, WHICH IS STRUGGLING
FOR THE FIRST TIME EVER
IN THIS RACE, IS PUSHING TOFU
RIGHT ACROSS THE STREET.
TWO ORDERS OF TACOS,
A QUESADILLA, AND A POP.
ROXY'S IS SELLING PLENTY
OF THEIR APPLE WALNUT
GRILLED CHEESE
IN THE ARTS DISTRICT
IN MIDTOWN.
HOW MANY BIG ORDERS FIRST?
TELL ME.
TWO, PLEASE.
AND THE LIME TRUCK
IS BACK DOWNTOWN
WITH A RED CURRY QUESADILLA
AND ASPARAGUS,
BUT THE CROWDS AREN'T.
THIS WEATHER
IS SO OUT OF OUR ELEMENT.
IT'S A PERFECT TIME
TO SHAKE THINGS UP...
AGAIN.
THE TEAMS THINK I'M DONE
MIXING IT UP HERE IN MEMPHIS.
WELL, I'M NOT. I GOT
ONE MORE SURPRISE FOR THEM.
HELLO?
Hey, it's Tyler.
IT'S TYLER AGAIN.
WHAT'S GOING ON, CHEF?
All right, take it easy.
I KNOW I'M CALLING TWICE. YOU
ARE GONNA LIKE THIS. LISTEN UP.
This isn't exactly a speed bump,
but it will definitely affect
who's staying in the race
and who's going home.
IT'S NOT
A SPEED BUMP, GUYS,
BUT IT'S AFFECTING
WHO STAYS IN THE RACE.
SO YOU ALL KNOW
THE FOOD TRUCKS DEPEND ON BUZZ,
SPECIFICALLY THE INTERNET.
YOU GET ONE GREAT POST,
AND I'LL DOUBLE YOUR LINE.
Get one lousy review, it will
completely wipe your crowd out.
WELL, I'M SENDING
A LOCAL BLOGGER OUT
TO SAMPLE ALL OF YOUR TRUCKS.
HIS NAME IS
THE CHUBBY VEGETARIAN, AND ONCE
YOU SEE HIM, YOU'RE GONNA
REALIZE HE'S NOT THAT CHUBBY.
He's gonna post a review of all
the trucks left in the race,
AND HE'S GONNA ANNOUNCE
WHICH ONE THAT HE FEELS
IS SERVING THE BEST FOOD
HERE IN MEMPHIS.
HE'S SENDING
A LOCAL BLOGGER.
So the winner's gonna get
something that I think
WILL COME IN HANDY.
YOU WANT TO KNOW WHAT THAT IS?
YEAH, W‐W‐WHAT DO WE WIN?
IMMUNITY.
IMMUNITY?
IMMUNITY?
IMMUNITY!
YEAH, IMMUNITY!
OH, MY GOD!
WE GOTTA DO THIS.
SO IF YOU WIN THIS,
you're guaranteed to move on
to the next city
AND 1 STEP CLOSER
TO $100,000.
WOW.
SO TAKE A LOOK OUT FOR MY FRIEND
THE CHUBBY VEGETARIAN.
YOU WANT TO FEED HIM WELL.
ALL RIGHT, GOOD LUCK.
WHOEVER GETS THE BEST REVIEW
GETS TO STAY.
- ARE YOU KIDDING ME?
- NO.
IMMUNITY, GUYS, IF WE WIN
THIS, SO I HOPE HE LIKES CHEESE.
HEY, HOW'S IT GOING?
GOOD. HOW ARE YOU?
ALL RIGHT.
I'M THE CHUBBY VEGETARIAN.
OH, ARE YOU?
YEAH.
WE HAVE TWO OPTIONS TODAY‐‐
WE HAVE OUR TACOS,
AND WE HAVE THE QUESADILLA.
LET'S GET ONE
OF EVERYTHING.
WE'LL GET A QUESADILLA
AND A TACO.
ALL RIGHT.
I'M HOPING CHUBBY VEGETARIAN
LIKES OUR DISH.
THIS GUY HOLDS OUR LIFE
IN HIS HANDS.
WE REALLY HAVE TO IMPRESS
THIS GUY.
I'M GONNA CHECK OUT
THE QUESADILLA.
THE SOURNESS OF THE KIMCHI
REALLY COMES THROUGH IN HERE,
THE RICHNESS OF THE CHEESE.
I WOULD SAY, UM,
IT'S A FAIRLY SIMPLE DISH,
A TASTY DISH, BUT I'M NOT SEEING
AS MUCH CREATIVITY
AS MAYBE I WOULD HAVE LIKED
TO HAVE SEEN FROM A‐‐FROM THEM
WITH THE INGREDIENTS THAT
THEY HAVE AVAILABLE TO THEM.
IN THE OTHER CITIES,
WE WOULDN'T HAVE CARED TOO MUCH
ABOUT THIS IMMUNITY,
BUT AS OF RIGHT NOW,
WE ARE FALLING BEHIND, AND WE
SORT OF NEED IT RIGHT NOW.
ALL RIGHT, BROTHER.
HEY, HOW'S IT GOING?
FIRST COURSE.
WE'RE GONNA START YOU OFF
WITH SOME FRIED AVOCADO
WITH A JICAMA, CELERY ROOT,
AND CARROT SLAW.
I LIKE THE JICAMA SLAW
A LOT.
IT'S NICE AND CRUNCHY.
I WILL SAY THIS
ABOUT THE BARBECUE SAUCE‐‐
THIS IS NOT
MEMPHIS BARBECUE SAUCE.
THIS IS A CAROLINA
BARBECUE SAUCE.
THIS IS A MUSTARD‐BASED SAUCE.
HE WOULD HAVE WORDS
WITH A FEW PEOPLE AROUND HERE
ABOUT THE MUSTARD
IN THIS SAUCE.
I'M JUST FREAKING OUT
A LITTLE BIT.
WE CAN'T AFFORD
TO NOT WIN IT.
NO, WE CAN'T.
THIS IS THE QUESADILLA
WE HAD WITH THE RED CURRY
AND THE LOCAL SHIITAKES,
AND THEN THIS IS YELLOW CURRY
WITH THE GARBANZOS
AND CARAMELIZED CAULIFLOWER.
THIS ONE, WE KIND OF INTENDED
TO EAT IT LIKE A TACO,
BUT EAT IT
HOWEVER YOU WANT TO.
OKAY.
THIS IS A CORN CAKE
WITH BARBECUE SLAW.
THE TEXTURE'S CRUNCHY.
THE CORN CAKE IS CREAMY.
A LOT OF RICHNESS
COMING FROM THE MAYONNAISE.
I'M DIGGIN' IT.
WE ARE THE ONLY ONES
THAT STILL CARE
ABOUT HOW OUR PRODUCT TASTES,
SO A CHALLENGE THAT'S BASED
ON FOOD THAT EVERYONE'S TRYING
TO RUSH AND PUT OUT, WE'RE
ACTUALLY TAKING OUR TIME WITH.
I MEAN, WE'RE GONNA HAVE
A HUGE ADVANTAGE.
WHAT'S GOOD TO EAT TODAY?
WE'RE GONNA DO
A CARAMELIZED ONION
WITH SWISS AND TRUFFLE MAYO.
IT'S MELTED CHEESE
AND BREAD AND BUTTER,
AND YOU REALLY CAN'T GO WRONG,
SO IF THESE GUYS
KNOW WHAT THEY'RE DOING,
THIS SHOULD BE A TREAT,
I GOTTA TELL YOU, THERE'S SOME
NICE SURPRISES IN THERE.
TRUFFLE,
SALT MIXED IN
WITH THE CARAMELIZED ONION‐‐
REALLY NICE.
$9 FOR A GRILLED CHEESE,
IT BETTER BE SOMETHING SPECIAL.
I THINK WE MIGHT
HAVE IMMUNITY.
COMING UP...
GUYS, THIS ONE
ISN'T GONNA BE EASY.
COMING UP...
GUYS, THIS ONE
ISN'T GONNA BE EASY.
IT'S NOT GONNA BE
WHAT YOU EXPECT.
BUT I PROMISE YOU,
IT'S NOT GONNA BE A GOOD DAY.
TRUFFLE FRY AND A MUSHROOM
COMING UP, PLEASE.
MUSHROOM
AND TRUFFLE FRY!
THERE ARE JUST SEVEN HOURS
LEFT IN MEMPHIS,
AND ROXY'S GRILLED CHEESE
IS THE ONLY TEAM
WITH A STEADY
IS THE ONLY TEAM
WITH A STEADY LINE.
YOUR LINE IS TEN TIMES AS LONG
AS ALL THE OTHER THREE TRUCKS.
FOR LIME TRUCK, HODGE PODGE,
AND KORILLA, CUSTOMERS ARE FEW
AND FAR BETWEEN.
TEMPORARY SHUT DOWN
RIGHT NOW.
EACH OF THESE THREE TEAMS
THINKS THEY'RE IN REAL DANGER
OF GOING HOME.
THIS SUCKS.
BUT ONE HAS WON IMMUNITY
BUT DOESN'T KNOW IT YET.
THE OTHER TWO
HAD BETTER COME UP
WITH A NEW PLAN
AND SOME CUSTOMERS FAST.
HERE YOU GO, MY FRIEND.
THINGS ARE SLOWING DOWN.
IT'S GETTING A LITTLE MORE
INTO THE EVENING.
WE NEED TO GET A LINE TO FINISH
OUT THIS WEEKEND STRONG.
JUST FOR FOR OVERTON PARK.
OVERTON PARK.
OVERTON WITH A "T"?
O‐V‐E‐R‐T‐O‐N‐‐
OVERTON PARK.
YEAH, IT'S EASY.
IT'S A PARK WHERE THEY DO THESE
FREE SUMMER SERIES CONCERTS,
SO LET'S GET
TO OUR NEXT PLACE.
YOLO HAS BEEN GREAT SO FAR,
BUT WE'RE NOT MAKING
ENOUGH MONEY RIGHT NOW.
WE GOTTA MAKE A CHANGE
AND FAST.
CHRIS, I THINK WE'RE GONNA GO
TO OVERTON PARK.
I THINK THAT'S OUR BEST BET
RIGHT NOW.
- THERE'S A FREE CONCERT THERE TONIGHT, SO...
- THAT SOUNDS GOOD.
THE CONCERT STARTS
AT 7:30.
ALL RIGHT, THAT SOUNDS
LIKE A GREAT IDEA, ACTUALLY.
WE SHOW UP TO THE PARK,
AND THIS PLACE LOOKS DEAD.
LEVITT SHELL‐‐RIGHT THERE.
THAT'S WHERE WE'RE GOING.
IT'S NOT PARTICULARLY PROMISING.
I THINK THIS IS REALLY THE ONLY
PLACE TO BE TONIGHT, CATIE.
OH, LIME TRUCK'S
UP HERE.
OOH, GO DOWN THERE.
I CAN'T BELIEVE
THEY FOUND OUR SPOT, MAN.
CHRIS, I DON'T THINK
WE SHOULD BE HERE.
DO YOU HAVE A BETTER IDEA?
NO. MY BRAIN HURTS.
THERE'S NO ONE HERE.
WE'VE COME A LONG WAY,
THOUSANDS OF MILES,
AND ALL THIS IS HAPPENING NOW?
THERE'S NOT MUCH MORE WE CAN DO.
IT'S DOWN TO THE WIRE.
WHAT SHOULD WE DO, CATIE?
I HAVE NO IDEA, CHRIS.
WHERE CAN WE GO?
WE DON'T HAVE BIG LINES
RIGHT NOW.
THE ONLY ADVANTAGE I COULD MAYBE
HAVE OVER THE OTHER TRUCK
IS GOING TO TAKE ORDERS
AT THE CONCERT.
WE'RE SERVING FOOD.
UM, IT'S A FOOD TRUCK
COMPETITION.
WE HAVE A QUESADILLA WITH
A SWEET SLAW AND BARBECUE SAUCE.
I'LL ASK EVERYONE IF I HAVE TO,
EVEN IF I ONLY MAKE $5 MORE.
HOW DID YOU DO?
$66.
ALL RIGHT!
TRY TO PLAY CATCH‐UP.
OH, HODGE IS HERE, TOO.
WHERE‐‐LET'S PARK
RIGHT UP NEXT TO THEM.
HODGE, LIME,
AND KORILLA.
YEAH.
KORILLA JUST PULLED UP?
OKAY.
I'M JUST GONNA KEEP COOKING
AS MUCH AS POSSIBLE, MAN.
GO, GO, GO, GO, GO.
STOP.
GOING TOE‐TO‐TOE WITH
OUR COMPETITION AGAIN.
I THINK
THAT'S OUR BEST CHANCE.
WE DID OUR THING
IN THE BEGINNING OF THE DAY,
AND NOW IT IS TIME
TO POACH THEIR CUSTOMERS.
HEY!
ALL RIGHT!
COME ON OVER, GUYS!
WE'VE RUN OUT OF POWER.
IT'S BEEN OFF ALL DAY.
OUR FAN'S BROKE.
OUR LIGHTS WON'T WORK.
WE'RE COOKING IN THE DARK.
AND IN THE HEAT.
WE'RE REALLY HOT
IN HERE, MAN.
IT'S HOT.
I'M OVER TODAY. I AM.
IT'S BEEN HOT IN MY KITCHEN.
I HAVE ZERO ELECTRICITY.
IT'S STARTING TO GET DARK.
I REALLY CAN'T TAKE THIS
MUCH LONGER.
CATIE, I'LL USE MY PHONE
TO COOK, OKAY?
COOK WHAT?
THERE'S NO ONE OUT HERE.
THIS IS HELL.
THIS FEELING RIGHT NOW IS WORSE
THAN THINKING I COULD GO HOME.
LET'S SEE
IF WE CAN GET IT TO WORK.
WE ARE ALL BEAT COMPLETELY.
WE ARE JUST DESTROYED RIGHT NOW.
HOW LONG DO WE HAVE?
AN HOUR.
I WANT TO HEAD BACK TOWARDS YOLO
AND HOPE THAT THERE ARE SOME
LOCALS JUST WALKING AROUND.
WE'RE GOING.
WE'RE GOING.
ALL RIGHT,
I'M CLOSING THIS.
CAN WE JUST START
BEGGING PEOPLE IN THEIR HOMES
TO BUY
A GRILLED CHEESE SANDWICH?
I REALLY THINK ANYTHING
AT THIS POINT
IS BETTER
THAN WHAT WE WERE AT.
WHO'S HUNGRY? RIGHT NOW, $5,
YOU GET A FREE T‐SHIRT.
WE NEED YOUR HELP, GUYS.
COME ON.
WE'VE ONLY GOT
A COUPLE MINUTES LEFT TO SELL.
I'M NOT GONNA STOP, DUDE.
I'M NOT JUST GONNA SIT DOWN
AND BE DEFEATED.
I'M GONNA TRY
TILL THE VERY END.
THERE YOU GO, GUYS. THAT'S
THE HODGE PODGE GRILLED CHEESE.
THIS COMPETITION
HAS FOUR GREAT TEAMS LEFT.
UM, EVERYTHING COUNTS RIGHT NOW.
ALL RIGHT, BUDDY,
YOU GOT IT.
LAST CUSTOMER
IN MEMPHIS.
YEAH!
THERE YOU GO, MAN. THAT'S
THE LAST ONE RIGHT THERE.
THANK YOU.
ALL RIGHT.
I GOT A GOOD FEELING.
I THINK WE KILLED IT
TODAY, RIGHT?
I GOT A GOOD FEELING.
I'M TIRED, MAN.
THIS IS THE BEST WEEKEND
IN ROXY'S HISTORY.
YEP.
LET'S CLOSE THIS PUPPY UP.
LAST FEW MINUTES, GUYS.
IF YOU GUYS WANT TO ORDER, YOU
GUYS GOTTA COME ORDER RIGHT NOW.
COME ON OVER, GUYS.
DON'T BE AFRAID.
I REALLY FEEL LIKE WE MIGHT
BE GOING HOME, MAN.
YOU WORRIED?
GIVE ME THAT IMMUNITY,
MAN.
COMING UP...
TODAY, WE'VE GOT SOMETHING
TO D
COMING UP...
TODAY, WE'VE GOT SOMETHING
TO DEAL WITH.
UNFORTUNATELY, ONE OF YOU GUYS
TRIED TO CHEAT.
GUYS, WELCOME TO WHAT,
I PROMISE YOU,
GUYS, WELCOME TO WHAT,
I PROMISE YOU,
IS GONNA BE
THE WEIRDEST ELIMINATION YET.
I HAVE NO IDEA
WHAT TO THINK.
MY GIRLFRIEND AND SISTER
WERE NERVOUS BEFORE.
NOW I'M NERVOUS.
THIS ONE
ISN'T GONNA BE EASY.
IT'S NOT GONNA BE
WHAT YOU EXPECT.
AND I PROMISE YOU,
IT'S NOT GONNA
BE A GOOD DAY.
THERE IS SOMETHING
REALLY STRANGE GOING ON,
AND IT'S REALLY HARD
TO UNDERSTAND.
TYLER'S BEING REALLY WEIRD.
THE DAY FEELS OFF.
I KNOW YOU WORKED HARD,
AND I KNOW YOU'RE TIRED.
IT WAS A LONG NIGHT,
FOR ME, TOO.
I'LL EXPLAIN THAT
IN A MINUTE.
BUT BEFORE I DO,
YOU WERE ALL VISITED
BY A LOCAL BLOGGER
CALLED THE CHUBBY VEGETARIAN.
I TOLD JUSTIN,
WHICH IS HIS REAL NAME,
TO GO AROUND
AND ASSESS EACH TRUCK.
AND THE TRUCK
THAT GETS THE BEST REVIEW
EARNS SOMETHING
PRETTY POWERFUL,
AND THAT'S IMMUNITY.
WELL, HERE'S
WHAT JUSTIN WROTE.
"EVEN UNDER THE PRESSURES
OF THIS CHALLENGE
"THIS TEAM COOKED NOT ONLY
ONE OF THE BEST MEALS
"I'VE EVER HAD
OFF OF A TRUCK,
"THEY COOKED
ONE OF THE BEST MEALS
I'VE EVER HAD, PERIOD."
AND THAT TEAM IS...
LIME TRUCK.
GOOD JOB, BOYS.
GOOD JOB, BOYS.
WE LOVE THAT GUY.
WE'RE THRILLED TO HEAR IT.
WE HAVE IMMUNITY.
WHAT'S NEXT?
BUT NOW
ON TO THE BAD NEWS.
WELL, THIS IS NORMALLY
WHERE I PULL OUT THE LEDGER
AND TALK ABOUT WHO MADE
THE MOST, WHO MADE THE LEAST,
AND WHO'S OUT
OF THE RACE.
BUT TODAY, WE'VE GOT
SOMETHING TO DEAL WITH.
SOMETHING BIG.
UNFORTUNATELY,
ONE OF YOU GUYS
TRIED TO CHEAT.
LAST NIGHT, YOU ALL
TURNED IN YOUR CASH BOXES
SO WE COULD
COUNT YOUR MONEY.
WHEN WE DID THE MATH,
IT WAS CLEAR
THAT YOU PUT $2,700
OF YOUR OWN MONEY IN THE TILL.
YOU ALL KNOW
THAT EVERY SELL YOU MAKE
HAS TO BE MATCHED
BY A LEGITIMATE RECEIPT.
AND SLIPPING YOUR OWN MONEY
IN THE CASH BOX
IS A CLEAR VIOLATION
OF THE RULES.
KORILLA...
YOU GUYS TRIED TO CHEAT,
AND YOU GOT CAUGHT,
AND I HAVE NO CHOICE BUT TO
DISQUALIFY YOU FROM THE RACE.
WHAT WERE YOU THINKING?
THE RECEIPT
HAS TO MATCH THE MONEY.
IF YOU DON'T
GOT A RECEIPT FOR IT,
YOU CAN'T HAVE THE MONEY
IN YOUR BOX.
INTEGRITY‐‐LEARN IT.
KORILLA, GET IN YOUR TRUCK
AND GET ROLLING.
FOR THE RECORD, ROXY'S,
YOU MADE $6,254.
THAT'S A BIG WEEKEND, BOYS.
WOW, GUYS.
NICE NUMBERS, BOYS.
WE'VE BEEN WORKING FOR THIS MOMENT
SINCE THE DAY
WE STARTED THIS RACE,
AND NOW THAT WE'RE FINALLY HERE,
KORILLA STOLE OUR THUNDER
RIGHT UNDER OUR FEET.
LIME, YOU MADE
$5,377.
KORILLA MADE $5,258.
WOW.
HODGE PODGE,
YOU MADE $4,961.
YOU KNOW WHAT
THAT MEANS, RIGHT?
THEY DIDN'T
HAVE TO CHEAT.
WOW. DANG.
HODGE PODGE, YOU WOULD'VE
GONE HOME THIS WEEK.
- OH.
- OH, MY GOD.
WITH KORILLA GONE,
THE REST OF YOU ARE SAFE.
I THOUGHT WE WERE GOING HOME.
THAT WAS AN OVERLOAD
OF INFORMATION AND EMOTION.
JACQUELYN'S ON HER KNEES.
I WAS ALREADY PACKED
FOR CLEVELAND.
ALL RIGHT, FINAL THREE,
IT IS TIME TO GET OUR MOJO BACK.
YEAH, BABY. WHOO!
IT'S TIME
TO HIT THE HIGHWAY
AND LEAVE ONE GREAT
SOUTHERN CITY FOR ANOTHER.
THAT CITY IS ABOUT
400 MILES SOUTHEAST OF HERE.
WE ARE GOING TO "HOTLANTA"!
IT'S A BIG, GLITZY CITY
WITH A VERY SOPHISTICATED
FOOD SCENE AND A LOT
OF HUNGRY PEOPLE.
ALL RIGHT.
- YOU GUYS READY TO GO?
- YEAH.
ALL RIGHT, LET'S SHOW ATLANTA
A GOOD TIME.
ALL RIGHT.
LET'S GET ROLLING!
TWO CITIES,
AND THIS THING IS ALL DONE.
WE'RE SO CLOSE TO $100,000.
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
YOU'LL HAVE ONE HOUR
TO GO SCAVENGE
FOR YOUR INGREDIENTS.
COME ON.
THIS IS JUST LITERALLY
GONNA KILL US RIGHT NOW.
I CAN'T DO ALL THAT AT ONCE.
CHRIS!
THIS SUCKS.
YOU AND JACQUELYN
ARE ON YOUR OWN.
OH, MY GOD.
I'M OFF THE TRUCK.
YOU AND JACQUELYN
ARE ON YOUR OWN.
OH, MY GOD.
I'M OFF THE TRUCK.
ANYTHING YOU GUYS CAN DO
TO SUPPORT US,
BY A FRUIT CUP,
I DON'T CARE.
OH, IT'S ONE OF THOSE
BRUTAL DAYS SO FAR.
WE CANNOT HAVE A DAY
LIKE TODAY AGAIN.