The Great Food Truck Race (2010–…): Season 3, Episode 2 - Attitude at High Altitude - full transcript
PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...
EIGHT TEAMS
OF FOOD TRUCK ROOKIES
METFOR THE THIRD
GREAT FOOD TRUCK RACE
AND THE CHANCE TO WIN
THE FOOD TRUCK OF THEIR DREAMS.
AND THE CHANCE TO WIN
THE FOOD TRUCK OF THEIR DREAMS.
I CAN’T BELIEVE THIS IS
WHAT’S GONNA HAPPEN TO ME.
THEY ARE‐‐THE PIZZA MAKER WHO
LOST HIS RESTAURANT TO FIRE...
WE’RE BACK IN THE GAME.
THE TRAINED CHEFS WHO JUST WANT
TO COOK FOR THEMSELVES...
CAN’T GET
ANY BETTER THAN THAT.
THE JACKS OF ALL TRADES
WHO WANT TO QUIT
THEIR DEAD‐END JOBS...
ARE YOU READY FOR SOME WAFFLES?!
THE HOME CHEFS WHO COOK
THEIR GRANDMA’S RECIPES
FOR FRIENDS AND FAMILY...
HOMEMADE
ITALIAN FOOD FROM JERSEY.
THE FINANCIAL ANALYST
FROM ALASKA
WHO WAS INSPIRED BY US
TO QUIT AND COOK FULL‐TIME...
I WANT A FOOD TRUCK.
THE KOREAN‐AMERICANS
WHO DESPERATELY WANT
TO PLEASE THEIR PARENTS...
I COULD HAVE BEEN
A BRAIN SURGEON,
BUT I’M SLINGING BURGERS!
THE AUSTRALIAN BEST FRIENDS
WHOSE CATERING COMPANY
IS HANGING BY A THREAD...
I WANT TO CRY.
AND THE PIE MAKER
WHOSE FIANCÉ PASSED AWAY
BEFORE THEY COULD
OPEN THEIR DREAM TRUCK.
THIS IS WHAT KEITH AND I
DREAMED ABOUT.
THE TEAMS STORMED OFF
TO THE EPICENTER OF
THE FOOD TRUCK REVOLUTION...
LOS ANGELES.
NUMBER ONE
IN THE UNITED STATES.
AND AFTER A LONG WEEKEND
OF A FEW UPS...
WHOO!
WHOO!
LOTS OF DOWNS...
OUR GRILL ISN’T WORKING.
OH, THIS.
THE KOREAN SEOUL SAUSAGE TRUCK
EMERGED VICTORIOUS...
YOU GUYS WERE THE ONLY TEAM
THAT MADE A PROFIT.
WHILE SAN DIEGO’S
UNDER THE CRUST HEADED HOME
DAZED AND DISAPPOINTED.
NOW THE RACE COMES
TO FLAGSTAFF, ARIZONA.
ONLY SEVEN 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!
WELL, BABY,
ESCAPE FROM L. A.
WE GOTTA MAKE SURE
OUR STRATEGY GAME IS ON POINT.
WE’RE A WEEK IN, AND I’VE
LEARNED THAT IT’S ALL ABOUT
SPEED, TIMING,
AND COMMUNICATION.
WE WERE TERRIBLE
LAST TIME AROUND,
SO WE GOTTA MAKE SURE
WE DO BETTER.
WE’RE ONE STEP CLOSER
TO OWNING OUR OWN BUSINESS,
DOING WHAT WE WANT TO DO,
COOKING AND TRAVELING.
LOOKS LIKE WE’VE GOT
A LOT OF OPTIONS.
WE JUST NEED TO MAKE SURE WE
HAVE A SOLID PLAN GOING FORWARD.
WHAT DO YOU THINK
ABOUT THE MENU, CARLO?
LET’S GO WITH THREE
OR FOUR ITEMS, MAX.
OUR SPECIALTY IS
OUR ITALIAN BEEF AND OUR PIZZAS,
AND I THINK THE PEOPLE HERE
WILL BE RECEPTIVE TO THAT,
SO I DON’T THINK WE’RE GONNA TRY
TO CHANGE TOO MUCH
HERE IN FLAGSTAFF.
SO EXCITING.
WE ALMOST DIDN’T GET HERE.
WE’RE ONE STEP CLOSER TO WINNING
THE FOOD TRUCK AND $50,000.
FINGERS CROSSED,
WE CAN SELL A LOT MORE
THAN WHAT WE DID IN L. A.
SO I GUESS THERE’S
NO REAL GAME PLAN AS OF YET.
I’M JUST GOING
WITH THE FLOW.
I THINK WE ACTUALLY NEED
TO TEAM UP WITH SOMEONE ELSE,
IF NOT TWO OTHER PEOPLE,
AND KIND OF DRAW A CROWD.
I’VE WATCHED
BOTH OF THE PREVIOUS SEASONS,
AND WHAT I’VE LEARNED IS THAT
WHEN YOU HAVE
TWO OR MORE TRUCKS TOGETHER,
YOU DO DRAW MORE PEOPLE IN.
TRY AND CALL NONNA’S,
AND SEE IF YOU CAN GET AHOLD
OF ’EM WHILE WE’RE ON THE ROAD.
HI, ADRIANE.
HOW YOU DOING?
US AND SEOUL SAUSAGE BOYS...
AND DRAW MORE OF A CROWD.
I LOVE THE IDEA, PARTNER.
I THINK WE SHOULD MAKE SURE
THAT OUR MENUS ARE
A LITTLE BIT DIFFERENT.
WE’RE TEAMING UP
WITH MOMMA GRIZZLY’S
AND SEOUL SAUSAGE
BECAUSE OUR MENUS DON’T OVERLAP.
MOMMA’S SERVES NOODLES
THAT AREN’T EVEN ITALIAN,
AND SEOUL SERVES
KOREAN HAMBURGERS.
WE’RE GONNA GET
EVERYBODY IN FLAGSTAFF
COMING TO OUR STREET CORNER.
Hello.
HEY, SAUSAGE.
DOWNTOWN’S GONNA BE HOPPING
THIS WEEKEND, SO...
IF WE CAN TEAM UP
WITH A COUPLE OTHER TRUCKS,
I THINK THAT’LL BE PERFECT.
HERITAGE SQUARE
IS THE IDEAL LOCATION.
SUPPOSEDLY, IT’S, LIKE,
A REALLY POPPIN’ PART OF TOWN
IN DOWNTOWN, SO WE ARE REALLY,
REALLY STOKED ABOUT THIS.
I THINK THAT WHAT’S GONNA
GET US OUT OF THE BOTTOM
IS OUR PRICE POINTS.
SEOUL SAUSAGE BOYS
HAD A $10 BURGER.
WE’VE GOTTA COMPETE WITH THAT.
GUYS, WELCOME
TO NORTHERN ARIZONA!
YEAH!
YOU ARE ALL ONE CITY CLOSER
TO WINNING YOUR VERY OWN
FOOD TRUCK, PLUS $50,000.
YEAH.
BUT REMEMBER, AT THE END
OF THIS WEEKEND, ONE TEAM
WILL BE MAKING THE LONG, LONELY
TRIP HOME WITHOUT THE TRUCK.
WE’VE NEVER DONE
A FOOD TRUCK BEFORE.
WE’VE ALWAYS BEEN
IN THE RESTAURANT.
THINGS ARE A LOT DIFFERENT
IN THE FOOD TRUCK,
BUT I’LL TELL YOU WHAT‐‐
I THINK WE’VE GOT IT DOWN NOW.
SO, GUYS, TO YOUR LEFT,
IN THE VALLEY BELOW,
IS FLAGSTAFF, ARIZONA,
WHERE YOU’LL BE SHOPPING
AND SELLING THIS WEEKEND.
TO YOUR RIGHT IS THE NORTHERN
END OF THE GRAND CANYON.
THE BOTTOM LINE IS YOU’RE NOT
IN L. A. ANYMORE‐‐FAR FROM IT.
THAT MEANS YOU’RE GONNA HAVE TO
FIGURE OUT THE RHYTHM
OF A VERY DIFFERENT TOWN
WITH DIFFERENT PEOPLE
AND A DIFFERENT PACE.
LOOK AT YOUR STRATEGIES,
YOUR PRICES, YOUR MENU,
AND ADAPT.
IN L. A., WE GOT ALL OUR
FRIENDS AND FAMILY THERE,
BUT HERE IN FLAGSTAFF, WE DON’T
HAVE THAT ADVANTAGE ANYMORE.
IT’S REALLY IMPORTANT
FOR US TO SHOW
THAT WE DON’T NEED
OUR FRIENDS AND FAMILY, TO WIN.
ALL RIGHT, GUYS,
JUST LIKE ALWAYS,
YOUR CASH BOXES ARE EMPTY,
BUT THE GOOD NEWS IS,
THIS WEEK, YOU DON’T HAVE TO
START FROM SCRATCH.
YOU HAVE YOUR POTS AND PANS,
YOU HAVE YOUR KNIVES,
AND YOU HAVE
YOUR BASIC STAPLES.
YOU GET TO SPEND
YOUR SEED MONEY ON FOOD,
AND THAT SEED MONEY IS...
$400.
WE DEFINITELY OVERSPENT IN L.A.
IT’S A LEARNING CURVE.
WE REALLY WANT TO KEEP OUR COSTS
AS LOW AS POSSIBLE.
WE REALLY, REALLY
SCREWED THAT UP IN LOS ANGELES,
AND WE JUST DON’T WANT
TO DO IT HERE IN FLAGSTAFF.
ALL RIGHT, GUYS, NOW THAT
WE GOT THAT OUT OF THE WAY,
WHO IS READY FOR YOUR VERY FIRST
TRUCK STOP COOKING CHALLENGE?
YOU KNOW,
THE THING I DO EACH WEEK,
THAT MAKES YOU STOP AND COOK
IN A WAY YOU DIDN’T EXPECT.
WE’RE GONNA HAVE
A COOKING CHALLENGE.
WE HAVE THREE EXPERIENCED CHEFS
ON OUR TEAM.
WE SHOULD BE ABLE TO
KNOCK THIS OUT THE BOX.
WELL, GUYS...
IT’S NOT HAPPENING.
I’M SENDING YOU GUYS OUT
TO START SELLING RIGHT NOW.
BUT I WILL BE CALLING
WITH A TRUCK STOP
SOMETIME OVER THE WEEKEND,
SO KEEP YOUR PHONES HANDY.
AND THE WINNING TEAM
IS GONNA RECEIVE SOMETHING
THAT YOU ARE GOING TO
WANT VERY BADLY.
IT’S IMMUNITY.
- WHOO!
- OHH.
OH, MY GOD.
IMMUNITY WOULD BE AMAZING.
WE WERE JUST IN THE BOTTOM TWO,
AND TO KNOW THAT
WE’RE GUARANTEED TO GET THROUGH
WOULD JUST BE SUCH A RELIEF.
SO YOU GUYS READY
FOR FLAGSTAFF, ARIZONA?!
WELL, LET’S GET ROLLING!
LET’S GO.
WHOO! LET’S DO THIS.
GO, GO, GO.
FIRST STOP,
WHAT ARE WE DOING?
GROCERIES.
SO, JESS, I HAVE A FRIEND WHO IS
RIGHT IN DOWNTOWN FLAGSTAFF,
SO I THINK I’M GONNA
GIVE HIM A CALL.
YOU ALWAYS KNOW
SOMEBODY EVERYWHERE.
I HAVE A GREAT FRIEND
IN FLAGSTAFF, NAMED MATT.
HE IS GOING TO BE OUR SAVIOR
THIS WEEKEND.
WHAT’S THE PARKING SITUATION
LIKE? YOU CAN? OH, MY GOD.
JESS, HE’S GONNA
SAVE THREE SPOTS FOR US.
THAT IS HUGE, BECAUSE FINDING
A PARKING SPOT IN A LITTLE TOWN
THAT HAS A LOT GOING ON
ON THE WEEKENDS
IS NOT GONNA BE EASY.
COME ON.
5 DOZEN IS $5.
CILANTRO...
GARLIC...
MINT, PERHAPS...
THREE BUNCHES?
FOUR BUNCHES?
YONG, GET UP TO
50 POUNDS, OKAY?
50 POUNDS.
GOT IT. ALL RIGHT.
CAN THEY SLICE IT FOR US?
YES, I CAN SLICE
SOME OF THAT.
PERFECT.
WAIT A MINUTE,
WAIT A MINUTE, WAIT A MINUTE,
WAIT A MINUTE,
WAIT A MINUTE.
WHAT, WHAT,
WHAT, WHAT, WHAT?
WAIT, WAIT, WAIT,
WAIT, WAIT, WAIT.
WHAT’S UP?
LOOK AROUND HERE RIGHT NOW. YEAH.
SEE ALL THESE PEOPLE? YEAH.
THIS IS A SATURDAY.
YOU EVER BEEN IN ONE OF
THESE PLACES ON A SATURDAY?
THROUGHOUT THE ENTIRE DAY, IT’LL
BE A STEADY FLOW OF PEOPLE.
DO YOU THINK THEY’D
LET US SET UP SHOP HERE?
SCOTT THINKS WE SHOULD JUST
STAY RIGHT WHERE WE’RE AT.
WE’VE GOT A GROCERY STORE
BEHIND US.
IF WE RUN OUT OF GROCERIES,
WE HAVE ABOUT
A HUNDRED FEET TO WALK.
WHAT SORT OF CUSTOMER FLOW
DO YOU GET THROUGH
ON A TYPICAL WEEKEND DAY
LIKE THIS? DO YOU KNOW?
ON A TYPICAL DAY, WE COULD
HAVE OVER 2,500 MEMBERS.
CAN WE GET A SPOT IN THE PARKING
LOT, SOMEWHERE CLOSE AND...
ABSOLUTELY. WE PUT YOU
RIGHT FRONT AND CENTER.
CAN WE PICK OUT
A SPOT? REALLY?
SMART MOVE, POP‐A‐WAFFLE TEAM.
WE’RE READY TO GO.
LET’S GET EVERYTHING
ON THE TRUCK REAL QUICK.
I LOVE IT,
I LOVE IT, I LOVE IT.
SO I’M GONNA TELL THEM TO SWING
AROUND AND PARK RIGHT HERE.
OKAY.
EVERYTHING IS WORKING OUT
AS PLANNED.
CUT IT BACK.
I’M TRYING.I KNOW.
WE’RE IN DOWNTOWN.
MATT’S HERE.
HE HAS THREE SPOTS SAVED ON
THE MOST PERFECT STREET
IN FLAGSTAFF.
KEEP GOING, KEEP GOING.
HI.
IT COULDN’T BE
A BETTER FIT RIGHT NOW.
WE’RE READY.
PERFECT,
PERFECT, PERFECT.
SEEMS LIKE
THERE’S A KITE FESTIVAL
GOING ON NOT TOO FAR FROM HERE.
SOUNDS GOOD.
THE LADIES WANT TO
CHECK OUT A KITE FESTIVAL
WHERE THERE SHOULD BE
A LOT OF PEOPLE.
IT’S ALL ABOUT PRIME LOCATION
IN A SMALL TOWN LIKE THIS.
HI.
WE WERE WONDERING IF WE CAN
PARK HERE, OR WHERE WE CAN PARK.
OKAY. THAT’S ABSOLUTELY
IMPOSSIBLE AT THIS POINT?
THIS IS OVERWHELMING RIGHT NOW.
WE CAN’T PARK OUT HERE. WE HAVE
TO HAVE PERMITS AND STUFF.
WHAT NOW? WHERE DO WE GO?
WE DON’T HAVE A BACKUP PLAN.
WANT TO DRIVE DOWN,
SEE IF WE CAN FIND SOMETHING?
COUPLE OF BLOCKS.
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
OPEN FOR BUSINESS.
GUYS, FOR YOUR FIRST
truck stop cooking challenge,
you will create a special
incorporating a paddle cactus.
OOH, HOO!
SHE APPROACHES ME, HER HEAD’S
GONNA BE IN THE CEMENT.
WE ARE OPEN FOR BUSINESS.
IT’S DAY ONE IN FLAGSTAFF,
AND SOME OF
OUR FOOD TRUCK ROOKIES
ARE STARTING TO LOOK
LIKE THE REAL DEAL.
TAMMY, YOUR BURGER’S READY.
NONNA’S KITCHENETTE HAS
PARTNERED WITH SEOUL SAUSAGE
AND MOMMA’S GRIZZLY GRUB...
YOU LOOK LIKE YOU WERE
WAITING FOR SOME WINGS.
AND THE ALLIANCE IS
PAYING OFF IN SPADES.
WE ARE GONNA DO
THE ITALIAN GRILLED CHEESE.
COME ON, BABY.
PIZZA MIKE’S HAS
MUSCLED IN ON THE PARTY,
BUT THERE ARE MORE THAN ENOUGH
PAYING CUSTOMERS TO GO AROUND.
SAUSAGE AND VEGGIE.
BUT OTHER TEAMS ARE STRUGGLING.
POP‐A‐WAFFLE DECIDED TO SET UP
IN THE WAREHOUSE STORE
PARKING LOT, BUT THE CUSTOMERS
ARE MORE INTERESTED
IN SHOPPING THAN EATING.
YOU GUYS LIKE FAJITA WAFFLES
AND CHURRO WAFFLES?
WE GOT ’EM RIGHT OVER HERE.
COAST OF ATLANTA’S PLAN
TO SELL THEIR SEAFOOD
AT A KITE FESTIVAL
IS GONE WITH THE WIND,
AND NOW THEY’RE DESPERATE
TO FIND A SPOT.
AND FOR THE SECOND
WEEK IN A ROW,
THE AUSTRALIAN BARBIE BABES
ARE JUST GOING WITH THE FLOW...
GO RIGHT ON BIRCH.
BIRCH?
GO LEFT ON BIRCH.
TO NO PLACE IN PARTICULAR.
THERE ARE TWO TRUCKS
OVER THERE, TOO.
THAT’S THE PIZZA MIKE’S
AND THE NONNA’S, I THINK,
OR THE GRIZZLY’S.
DRIVING INTO DOWNTOWN,
WE SEE A TON OF PEOPLE HOVERING
AROUND THE OTHER TRUCKS,
SO WE ALREADY KNOW
THAT WE’RE LOSING MONEY.
THAT’S WHEN WE REALLY
FEEL THE PRESSURE.
STOP!
I CAN’T SEE.
DO YOU WANT TO DO IT?
YEAH. GET OUT.
DRIVING A FOOD TRUCK
IS ACTUALLY REALLY TOUGH.
IT’S HARD YAKKA.
SKYE.
YEAH, I’M JUST‐‐
YOU’RE GONNA HAVE TO
STOP TRAFFIC HERE.
SORRY, EVERYBODY.
DO YOU WANT ME TO
GET ON THE OTHER SIDE?
YEP.
OKAY, START TURNING.
WHOO! GOOD JOB,
HAYLEY CHAPMAN. YEAH!
WE DO AUSTRALIAN BARBECUE!
COME EAT SOME AUSSIE FOOD!
KIND OF LAGGING BEHIND, GOING TO
THAT DAMN KITE FESTIVAL.
WE LOST 45 MINUTES
AT THE KITE FESTIVAL,
AND IT’S COSTING US
BECAUSE NOW WE CAN’T FIND
A PARKING SPACE
AT HERITAGE SQUARE.
OH, THEY’RE GETTING A LITTLE
ACTION GOING ON OVER THERE,
AREN’T THEY?
IT LOOKS LIKE IT.
SO WHAT DO YOU THINK?
SEOUL SAUSAGE AND NONNA’S...
EVERY SECOND WE’RE DRIVING
AROUND WITH THOSE DOORS CLOSED,
WE’RE LOSING MONEY. WE HAVE GOT
TO FIND A SPOT TO PARK QUICKLY.
HI.
OKAY.
UM, IF YOU WANT
TO HEAD DOWN
TO THE NEXT
INTERSECTION...
OKAY.
HANG A RIGHT,
HANG ANOTHER RIGHT...
THAT LADY MIGHT HAVE JUST
SAVED THIS RACE FOR US.
THIS IS AWESOME.
- THANK YOU SO MUCH.
- YOU’RE WELCOME.
THANK YOU. YES!
HARD RIGHT.
THIS PARKING LOT IS
RIGHT OFF OF ROUTE 66.
THIS COULD MEAN
BIG BUSINESS FOR US.
AND WE DON’T HAVE NO TIME
TO WASTE RIGHT NOW.
CAN I HAVE
YOUR SPECIAL, PLEASE?
YEAH, YOU GOT IT.
ONE SPECIAL FOR LANE.
TWO BALL...
WHAT WE’RE DOING IS
FRIED FLAMING FIREBALLS.
I’M BASICALLY GONNA DICE UP
SOME, UH, SPAM, FRY IT UP...
MIX THIS WITH SOME RICE,
SOME CHEESE, SOME KIMCHI...
BALL IT UP, DEEP‐FRY IT,
AND YOU GOT SOME KOREAN
KIMCHI FRIED RICE BALLS
IT’S REALLY HOT,
SO BE CAREFUL.
MONEY.
ONE PEPPERONI,
ONE CHEESE?
YES, PLEASE.
ONE PEPPERONI,
ONE CHEESE, MIKEY!
OUR TRUCK DOESN’T
HAVE A PIZZA OVEN,
SO THAT MAKES THINGS
A LITTLE BIT DIFFERENT,
BUT I’VE DONE PIZZA
ON THE GRILLS AT HOME,
SO WE’LL MAKE A NICE PIZZA
WITH THE GRILL TOP.
YOU GOTTA DO WHAT YOU GOTTA DO,
YOU KNOW? IT’S...
STILL A NICE PRODUCT.
WE’RE USING A FLATBREAD SO WE
DON’T HAVE DOUGH TO DEAL WITH,
BECAUSE TEMPERATURE IS CRUCIAL,
SO WE’RE DOING
AN ARTISAN FLATBREAD PIZZA.
I GOT A PEPP HERE.
THAT’S $10.
THANK YOU SO MUCH.
THIS GUY’S MAKING A MESS.
OOPSIE. A VERY
UNATTRACTIVE SIGN.
OUR CLASSIC AUSSIE BURGER
STARTS WITH THIS
AMAZING WHITE FLOUR ROLL,
FRIED ONIONS THAT HAVE
BEEN DRENCHED IN BEER...
AH, THE SWEET SMELL OF BEER.
100% BEEF PATTY, BACON,
EGG, LETTUCE, TOMATO,
AND CHIPOTLE MAYO. AWESOME.
I PREPPED, LIKE 63.
WE’RE CHARGING $8
FOR AN AUSSIE BURGER.
I THINK WE COULD AFFORD
TO GO A LITTLE BIT HIGHER.
YEAH!
WE ARE OPEN!
WOULD YOU LIKE‐‐
TWO AUSSIE BURGERS.
THAT’S $16.
THERE’S THAT EXTRA
AUSSIE BURGER, HAYLS.
I THINK THIS IS ONE OF
THE BEST BURGERS I’VE EVER HAD.
ARE YOU KIDDING ME?
YEAH.
AUSSIE, AUSSIE, AUSSIE!
OI, OI, OI!
SO OUR TEAMS ARE UP AND RUNNING
HERE IN FLAGSTAFF,
CHASING THEIR FOOD TRUCK DREAMS,
STILL WORKING HARD TRYING
TO FIGURE OUT THE BUSINESS.
THAT’S WHY RIGHT NOW
I THINK IT’S A PERFECT TIME
TO GIVE THEM
THEIR VERY FIRST TRUCK STOP.
IT’S A COOKING CHALLENGE
THAT’S GONNA CAUSE THEM
TO STOP, THINK,
STRATEGIZE, AND POSSIBLY,
MAKE A GAME‐CHANGING
DECISION RIGHT NOW.
FOR THIS ONE,
I’M GONNA NEED THE HELP OF
ONE OF ARIZONA’S BEST CHEFS.
BEAU, WE’RE ABOUT TO
GIVE THE TEAMS
THEIR VERY FIRST
TRUCK STOP COOKING CHALLENGE.
I THOUGHT,
SINCE WE’RE IN ARIZONA,
WE’D USE SOMETHING
KIND OF LOCAL.
COOL.
WHAT ABOUT CACTUS?
WOW, MAN, CACTUS.
I’LL TELL YOU WHAT.
IF THEY CAN COOK CACTUS HERE,
THEY CAN COOK ANYTHING.
ALL RIGHT. LET’S DO THIS.
ALL RIGHT.
HELLO?
Hey, what’s up, guys?
It’s Tyler.
HI, TYLER.
Take a deep breath.
It is time...
FOR YOUR VERY FIRST
TRUCK STOP COOKING CHALLENGE.
IT’S OUR FIRST TRUCK STOP.
COAST TO COAST,
EVERY TOP TRUCK
in their area knows
what people like to eat.
They know what flavors
they prefer
AND THEY KNOW
WHAT’S GROWN LOCALLY.
WE GONNA WORK ON SOMETHING
THAT’S GROWN LOCALLY.
ARIZONA IS HOME TO NOPALES,
THE EDIBLE PORTION OF
THE INDIAN FIG PADDLE CACTUS.
WHAT’S HAPPENING?
OH, MY GOD.
WE’RE COOKING WITH CACTUS.
GUYS, FOR YOUR FIRST
TRUCK STOP COOKING CHALLENGE,
you will create a special
INCORPORATING NOPALES,
and put it on your menu.
WE GOTTA MAKE CACTUS.
GUYS, SOMETIME TODAY,
YOU WILL BE VISITED BY ONE
OF THE BEST CHEFS IN ARIZONA,
WHO COOKS NOPALES ON HIS MENU
EVERY SINGLE DAY.
He’s gonna taste your dish,
and then he’s gonna judge.
SOUNDS GOOD.
Whoever has the best dish.
WINS THE IMMUNITY,
so hang up and start talking,
BECAUSE YOUR CACTUS SHOULD BE
PULLING UP RIGHT NOW.
THEY’RE DELIVERING A CACTUS.
SO HOW ARE WE GONNA
INCORPORATE THE CACTUS
INTO OUR DISH?
MAYBE A PEACH NOPALES SAUCE,
AND I’LL MAKE, LIKE,
A NICE GLAZE FOR THE FISH.
OKAY. THAT SOUNDS DELICIOUS,
ACTUALLY. IT SOUNDS REAL GOOD...
SOUNDS GOOD.
SO LET’S DO THAT.
LET’S INCORPORATE
THE NOPALES.
OOH, I LIKE THAT.
WE’LL CHOP SOME UP,
PUT INTO THE RICE BALLS,
AND THEN WE’LL MAKE A LITTLE,
NICE CACTUS SALAD RIGHT ON TOP.
THERE’S NO CACTUS IN ALASKA.
NO, THERE’S NOT CACTUS IN
ALASKA, ONLY IN THE HOUSE PLANT.
WE’RE MAKING
A GOURMET PASTA DISH.
WE HAVE CUCUMBER,
SOUR CREAM, THE CACTUS.
WE’VE DECIDED TO MAKE A FRESH
PLAY ON A TZATZIKI \ SAUCE.
THE CACTUS IS
SUPPOSED TO BE LIKE
EITHER EGGPLANT
OR MUSHROOMS... MM‐HMM.
SO IT’LL BE A LITTLE
HEARTIER, EARTHIER.
SHOULD WE NAME IT?
ALL RIGHT, GUYS. SPIKY IS HERE.
OOH, HOO!
I HAVE HUNDREDS OF THESE TINY
LITTLE NEEDLES IN MY HANDS.
I MEAN, YOU TRY TO PLUCK ONE OUT
AND THEY JUST BREAK OFF.
IT’S LIKE HAVING A HUNDRED
SPLINTERS IN YOUR HANDS.
AAH! IT’S LIKE MY HAND’S
ON FIRE, DUDE.
THE CACTUS HAS ARRIVED.
WHOO!
LOOK AT THAT! WHOO!
CHECK IT OUT.
CHECK IT OUT.
WE DON’T REALLY HAVE TIME
TO FIGURE OUT
WHAT WE’RE GONNA DO WITH THIS,
SO I’M JUST THINKING, LET’S JUST
MARINATE IT IN SOME BEER,
LET’S GRILL IT, AND CHUCK IT
IN THE AUSSIE BURGER.
UH...
GUYS, OUR CACTUS IS HERE.
GUYS, WHY DON’T I PUT
A LITTLE PIECE ON THE GRILL,
SO WE CAN TASTE IT AND SEE
WHAT HAPPENS WHEN YOU COOK IT?
WE ARE DOING AN ITALIAN HOT DOG
WITH A ROASTED RED PEPPER,
SWEET ONION,
AND NOPALES CACTUS RELISH.
THERE’S NO WAY THAT
THE JUDGE CAN’T LOVE IT.
THERE GOES OUR CACTUS.
WHAT I HAVE HERE IS PINTO BEANS,
WHITE ONION, JALAPEÑO,
RED AND YELLOW BELL PEPPER,
CHIVES, BASIL, LIME JUICE,
AND WE’RE GONNA INCORPORATE THAT
RIGHT ON TOP OF
THE FAJITA WAFFLE.
HEY, WHAT’S UP, MAN?
I HEARD YOU GUYS GOT
A GOOD SPECIAL ROCKIN’ TODAY.
I WANT TO TRY IT.
- AWESOME.
- YEAH!
HERE YOU GO, BROTHER.
READY TO GO?
ENJOY.
ALL RIGHT, MAN
NICE, BOYS. NICE.
CHEF MacMILLAN
COMES TO THE TRUCK,
AND I’M JUST,
LIKE, FLABBERGASTED.
I MEAN, THIS GUY’S FAMOUS.
HE’S, LIKE, ON THE FOOD NETWORK.
I HOPE HE LIKES MY FOOD,
BECAUSE FOR HIM TO LIKE IT
WOULD MEAN A LOT.
WHAT I LIKE ABOUT THE DISH...
TEXTURES ARE GOING ON,
YOU GOT THAT FRIED RICE BALL,
CRUNCHY ON THE OUTSIDE,
THAT WARM, SOFT CENTER,
BUT I THINK THEIR SRIRACHA,
THAT MAYONNAISE THEY USE,
THAT SPICY MAYONNAISE,
IS JUST KIND OF TAKING OVER
THE DISH A LITTLE BIT.
GOT SOME
CACTUS BACK HERE?
WE HAVE A VERY SPICY
SOUTHWEST‐TYPE PASTA
TOSSED WITH ROTINI \ NOODLES.
OKAY.
WE DID A PLAY ON TZATZIKI \
WITH THE CACTUS IN IT.
COOL.
ALL RIGHT.
ENJOY.
ALL RIGHT, MOMMA.
THERE YOU GO.
IT’S SEASONED, IT’S GOT
A NICE AMOUNT OF HEAT TO IT,
AND THAT CACTUS SAUCE
REALLY COOLS IT OFF,
SO THERE’S A NICE BALANCE THERE.
IT’S A TASTY DISH.
IS IT A CACTUS DISH?
DEFINITELY NOT.
I WANT THE SPECIAL.
TELL ME ABOUT IT.
IT’S AN ITALIAN HOT DOG.
THE RELISH‐‐IT’S RED PEPPERS,
YELLOW PEPPERS,
SWEET ONIONS, AND OUR CACTUS.
OUR GRANDMAS WOULD BE
SO PROUD OF US RIGHT NOW.
I CAN’T BELIEVE THAT SOMEONE
COULD POSSIBLY GET IMMUNITY.
I’M NOT A WELL‐KNOWN CHEF
THAT PEOPLE COME TO AND SAY,
"HERE, COOK CACTUS."
WE ARE THREE AT‐HOME COOKS
WHO JUST LOVE
TO COOK OUR GRANDMAS’
AND FAMILIES’ RECIPES.
IN A CACTUS BATTLE,
I THINK YOU GOTTA BE
A LITTLE MORE INNOVATIVE.
IT’S NOT A HUGE
WOW FACTOR FOR ME.
DOES IT TASTE GOOD? YES.
I’LL GIVE IT TO THE GIRLS
FOR TRYING.
I’M JUST NOT SURE
I’M IN LOVE WITH IT.
WHAT’S GOING ON,
BROTHER MAN?
HOW YOU DOING?
GOOD, GOOD. WANT TO TRY ONE OF
THESE SPECIALS YOU GOT ROCKIN’.
ALL RIGHT.
OUR ITALIAN BEEF’S
A GREAT SPECIALTY,
AND WE ALREADY HAD ROASTED SWEET
PEPPERS AND ONIONS IN THERE,
SO WE THOUGHT WE’D JUST TAKE
THE ROASTED SWEET PEPPERS OUT,
AND REPLACE IT WITH
THE SAUTÉED AND GRILLED CACTUS.
I MEAN, IT BRINGS
A LOT OF FLAVOR‐‐
THAT STEAK‐CHEESE COMBINATION,
BUT IF YOU’RE TRYING
TO DO SOMETHING UNIQUE,
IT’S YOUR TYPICAL STEAK SANDWICH
YOU GET AT ANY FAIR.
I WANTED CACTUS IN THE DISH,
SO I’M NOT SEEING A LOT OF THAT,
BUT AS FAR AS STEAK SANDWICH
GOES, I’D EAT THIS ALL DAY LONG.
TELL ME ABOUT THE SPECIAL.
I WANT TO TRY IT.
WE ACTUALLY HAVEN’T EVEN
PUT THE CACTUS
INTO ANY OF
THE OTHER BURGERS YET.
WE DON’T EVEN HAVE TIME
TO TASTE‐TEST IT.
HIS BURGER WITH CACTUS
IS GOING TO BE THE FIRST ONE.
IT’S A HOT MESS RIGHT HERE,
WE’RE EATING, I’M TELLING YOU,
BUT THEY ACTUALLY
USED THE CACTUS RIGHT.
I MEAN, IT’S MARINATED,
AND IT’S, UH,
IT’S BEEN GRIDDLED,
AND IT’S SUPER TASTY.
WHERE THEY WENT WRONG IS
IT’S UNMANAGEABLE.
THEY PUT JUST TOO MUCH
INGREDIENTS ON IT.
HOPING TO
TRY THE SPECIAL.
YOU GOT SOMETHING
WORKING TODAY?
ABSOLUTELY.
WE HAVE A LOVELY
CORNMEAL FAJITA WAFFLE...
OKAY.
AND THEN IT COMES WITH
A FRESH CACTUS SALSA.
I LIKE IT,
AND I’M GONNA STAND BEHIND IT
WHETHER HE LIKED IT
OR NOT, BASICALLY.
QUESTION IS, WAS IT
GOOD ENOUGH FOR IMMUNITY? RIGHT.
COOL THING ABOUT THIS DISH IS,
WITH THIS CACTUS,
HE JUST SIMPLY PEELED IT,
CHOPPED IT,
AND ADDED ENOUGH OF IT,
WITH SOME LIME IN THERE,
THAT IT REALLY BRINGS OUT
A LITTLE GOOD LITTLE TASTE
IN HERE, SO YOU GOT
A COUPLE DIFFERENT DIMENSIONS,
WITH THIS SMOKY, KIND OF
GRIDDLED, SPICED CHICKEN,
OVER THIS SLAW THAT HAS
PINTO BEANS, FARMER’S CHEESE,
SOME PEPPERS,
AND A LOT OF CACTUS.
THIS IS A VERY, VERY TASTY DISH.
SO ALL THAT BEING SAID,
I THINK THAT THE WAFFLE’S
A LITTLE UNDERCOOKED
AND A LITTLE DOUGHY.
CHEF. HOW YOU DOING?
COAST OF ATLANTA.
HI THERE.
HI. HOW ARE YOU?
WHAT DO YOU GUYS KNOW ABOUT,
UH, CACTUS NOW? COME ON NOW.
WE’RE ABOUT TO SHOW YOU
WHAT WE KNOW ABOUT CACTUS.
ONE SPECIAL
COMING RIGHT UP.
RIGHT‐‐RIGHT ON UP.
WE GOT A NICE SEARED TILAPIA
TOPPED WITH A NOPALES RELISH.
WOW.
PEACH PICO DE GALLO \
ON THE SIDE,
WITH A LITTLE SALAD FOR YOU.
I’M FEELING REALLY GOOD ABOUT
THE SPECIAL WE PUT TOGETHER.
WE’VE GOT SWEET, WE’VE GOT HEAT,
WE’VE GOT CRUNCH...
WE’VE GOT ALL DIFFERENT FLAVORS
AND ALL DIFFERENT TEXTURES.
GOOD PRO ABOUT THIS DISH IS,
THAT CACTUS, WITH THE TEXTURE
AND THE BLACK BEANS‐‐
EVERYTHING KIND OF
WORKS TOGETHER.
THEN THAT PEACH IS KIND OF
SWEET. I WANTED MORE CACTUS.
ALL RIGHT. LET’S, UH,
LET’S CALL THE TEAMS, MAN.
WE’RE GONNA MAKE ONE OF ’EM
REALLY HAPPY.
HELLO.
Hi, guys.
HEY, TYLER. WHAT YOU DOING?
I’M HERE WITH BEAU MacMILLAN,
WHO IS THE EXECUTIVE CHEF
OF ELEMENTS AT THE SANCTUARY
IN BEAUTIFUL
SCOTTSDALE, ARIZONA.
He is an expert
in cooking with cactus,
and today he was your judge.
OKAY.
GUYS, BEAU MAC HAS TASTED
ALL OF YOUR DISHES,
AND WE’RE CALLING TO TELL YOU
which team has won immunity.
BEAU IS ON THE PHONE
WITH US RIGHT NOW,
TELLING US WHO’S GONNA
WIN IMMUNITY, GUYS.
RIGHT NOW.
ARE YOU SERIOUS?
RIGHT NOW.
SO, BEAU, TELL US WHO WON.
HERE WE GO, Y’ALL.
GUYS, BEAU MAC HAS TASTED
ALL OF YOUR DISHES,
AND WE’RE CALLING TO TELL YOU
which team has won immunity.
SO, BEAU, TELL US WHO WON.
WELL, YOU GUYS D‐‐
ALL DID AN AWESOME JOB,
no doubt, especially since
I know you probably never
used this ingredient before,
and I’m sure you probably have
the battle scars to prove it,
but for me,
TWO DISHES STOOD OUT
ABOVE THE REST, BASICALLY
because of the way you made use
of the ingredient.
UH‐HUH.
AND THOSE TWO TEAMS ARE...
TOP TWO TEAMS.
SEOUL SAUSAGE...
SEOUL SAUSAGE.
AAH!
AND POP‐A‐WAFFLE.
AND POP‐A‐WAFFLE.
YES.
YES!
TOP TWO. TOP TWO.
YES. TOP TWO.
AND A POP‐A‐WAFFLE’S? REALLY?
SO, SEOUL SAUSAGE,
your guys, I was excited
to eat this dish.
It’s right up my alley.
THE FRIED LITTLE RICE BALL WITH
THE KIMCHI‐‐SOLID, SOLID FLAVOR.
OUR STUFF WAS SOLID.
AND, POP‐A‐WAFFLE, YOU GUYS,
I WAS ACTUALLY
SURPRISINGLY IMPRESSED.
I mean, Anthony showed some
cooking chops in this dish.
IT WAS A SAVORY DISH
WITH CHICKEN, NOPALES,
kind of Southwestern‐style
over the waffle,
BUT IT HAD A REAL, REAL TRUE
BALANCE OF FLAVOR.
IT WAS REALLY, REALLY GOOD.
TELL HIM I SAID,
"THANK YOU SO MUCH."
HE SAYS, THANK YOU
WITH ALL THIS HEART.
So Seoul Sausage
- and Pop‐A‐Waffle...
- Mm‐hmm.
Are your two favorites.
Mm‐hmm.
SOMEBODY’S GOTTA WIN IMMUNITY.
WHO’S IT GONNA BE?
This is a tough one,
BUT FOR ME,
the team
who wins immunity is...
POP‐A‐WAFFLE.
WE WON!
YEAH!
AAH!
OH, MY GOD!
YES, YES,
YES, YES, YES!
YEAH, YEAH, YEAH!
YES.
COME ON,
COME ON, COME ON.
GOOD JOB, MAN,
SERIOUSLY.
...- my God!
- Yes, yes, yes, yes, yes!
Yeah, yeah, yeah!
YOU GUYS ALL RIGHT?
YEAH!
THAT IS SO GOOD.
OH, MY GOD, MAN.
OH, MY GOD.
WHOO! OH, MY GOODNESS.
THIS IS BANANAS.
WE’RE ON TO THE NEXT CITY
NO MATTER WHAT HAPPENS.
ALL RIGHT, POP‐A‐WAFFLE,
CONGRATULATIONS ON IMMUNITY,
but that doesn’t mean
you should let up.
You should use this time
to work out the kinks.
And as for the rest of you,
YOU KNOW WHAT THIS MEANS.
You now have
a one‐in‐six chance
of going home.
OH, AND, UH, ONE MORE THING‐‐
THIS IS NOT THE LAST TIME YOU’RE
GONNA HEAR FROM ME THIS WEEKEND.
KEEP YOUR PHONES HANDY.
AAH. OKAY. HE’S GONNA
CALL US AGAIN WITH SOMETHING.
THANK YOU SO MUCH, MAN.
OKAY. HEY,
GOOD TO SEE YOU, BRO.
GOOD TO SEE YOU, TOO, MAN.
THANKS FOR HAVING ME.
APPRECIATE IT.
WE DIDN’T WIN IMMUNITY.
WE’RE CHEFS
THAT WENT TO SCHOOL...
THAT GOT EXPERIENCE,
YEARS OF EXPERIENCE,
AND WE’RE LETTING A WAFFLE TRUCK
WHUP OUR.
WE WANT TO WIN THIS GAME?
DO WE WANT TO GO BACK TO
OUR SAME OLD LIVES? I DON’T.
LENA’S A BIT FRUSTRATED,
AND I CAN FEEL HER PAIN.
I CAN FEEL HER EMOTIONS. I’M NOT
READY TO GO BACK TO A JOB.
I’M NOT READY TO GO BACK
TO PUNCHING THE CLOCK.
WE GOTTA MAKE SOME MONEY,
AND IF WE DON’T,
IT’S NOT LOOKING GOOD.
BURGER FOR MORGAN.
HERE YOU GO, BABE. ENJOY.
THANK YOU.
NO WORRIES.
$555. SO WE’VE PROBABLY MADE,
LIKE, $70 CLEAR RIGHT NOW.
IT’S NOT ENOUGH, GUYS.
NO.
IT SEEMS LIKE
WE’VE BEEN SLAMMED ALL DAY,
BUT THE MONEY’S
JUST NOT ADDING UP.
I FEEL LIKE WE SHOULD HAVE MADE
AT LEAST ANOTHER
FEW HUNDRED DOLLARS.
PRICES, AS WELL, WE SHOULD
RE‐TALK ABOUT, TOMORROW.
YEAH. OH, WELL, I THINK
THEY’RE WAY TOO LOW.
YEAH.
I THINK THEY SHOULD
HAVE BEEN $10 BURGERS.
10 BUCK BURGERS,
5 BUCK FRIES...
WELL, YOU GUYS‐‐I WANTED TO.
YOU GUYS WANTED TO GO LOWER.
$2 HOT DOGS! $2 HOT DOGS!
HERE’S A HOT DOG.
HERE YOU GO!
THE DAY’S ALMOST OVER, AND SO
WE’RE DOING A LAST‐MINUTE PUSH,
LETTING EVERYBODY IN THE STREET
KNOW THAT OUR HOT DOGS ARE $2.
EVERY DOLLAR IN
THIS COMPETITION COUNTS.
ONE MORE. THE LAST ONE
OF THE NIGHT. $4. LAST ONE.
LAST CUS‐‐LAST PERSON
TO GET THE FRIED BALLS.
WE HAVE
NINE BURGERS LEFT.
GREAT. THAT’S AWESOME.
AWESOME NEWS.
AND THAT’S‐‐
IT IS. WE JUST NEED
TO MAKE MORE MONEY.
MM.
THAT’S ALL.
I THINK THIS IS JUST
A LEARNING PROCESS.
I DEFINITELY THINK
THE BURGERS NEED TO BE $10.
YEAH. WE CAN DO THAT.
YEAH.
PRICING
IS REALLY IMPORTANT.
TOMORROW, I’M THINKING,
WE HAVE TO PUT OUR PRICES UP.
IT’S THE ONLY WAY I FEEL THAT
WE’RE GONNA STAY IN THE GAME.
WE’LL BRING IT
AGAIN TOMORROW.DONE.
ALL RIGHT.
ALL RIGHT.
LET’S WRAP IT UP.
ALL RIGHT.
ALL RIGHT.
LET’S WRAP IT UP.
COMING UP...
YOU GUYS ARE ALL GOING VEGAN
for the rest of the weekend.
TYLER, YOU’RE KILLING ME.
WHAT ARE WE GONNA DO
WITH VEGAN?
I THINK I GOT WATER FLOW.
SEOUL’S WAITING FOR IT.
IT’S DAY TWO
IN FLAGSTAFF, ARIZONA,
AND OUR ROOKIE TEAMS ARE
AT THE ONE LOCAL CAMPGROUND
THAT CAN ACCOMMODATE
SEVEN FOOD TRUCKS.
THIS NEEDS TO BE LIKE THIS.
ALL THE TEAMS ARE EAGER
TO GET BACK ON THE STREETS
AND MAKE SOME MONEY,
BUT FIRST THEY NEED A FRESH
SUPPLY OF FUEL, ICE, AND WATER.
MAKE SURE THEY DON’T
TAKE OUR HOSE OFF.
OH, YEAH.
PROBLEM IS,
THERE’S ONLY ONE HOSE.
WE JUST GOTTA WAIT.
DON’T GIVE ’EM
OUR HOUSE.
NOT TILL IT’S DONE.
RIGHT.
THAT’S NOT‐‐
IT’S AN UNFAIR ADVANTAGE.
THERE COULD BE A FIGHT,
’CAUSE THE SAUSAGE BOYS
BEEN WAITING ON THE WATER.
CARLO PROMISED US THAT
WE’D GET THE HOSE NEXT,
SO I SEE MIKE, FROM COAST OF
ATLANTA, KIND OF LURKING AROUND,
AND I’M LIKE, "IS HE DOING
WHAT I’M THINKING HE’S DOING?"
HERE WE GO, HERE WE GO.
IT’S COMING OUT.
YOU GUYS ARE DONE.
YO. MIKE. BRO.
WHAT ARE YOU DOING, BRO?
YO.
NO, MIKE.
DON’T, BRO. HEY.
YO, MIKE.
WE WERE NEXT, BRO.
HEY, WE SAID, NEXT.
HE SAID, NEXT.
I TALKED TO CARLO, BRO.
HEY, YO.
I’M NOT LETTING GO.
HE’S A BIG GUY.
HE COULD TAKE ME, BUT I’M NOT
GIVING THAT HOSE BACK.
HEY, DUDE,
SERIOUSLY, THOUGH‐‐
MIKEY SAID HE WAS
FINISHED WITH THE HOSE,
AND SAID WHOEVER WANTED IT
COULD GRAB IT. I GRABBED IT.
MIKE,
WE WERE NEXT, BRO.
HEY, MAN, WE’VE BEEN
WAITING IN LINE, BRO.
SERIOUSLY, DUDE.
THAT’S NOT COOL, MAN.
I TALKED TO CARLO
BEFORE Y’ALL PLUGGED UP.
NO, NO, NO. WE WERE
WAITING RIGHT HERE.
YOU WERE WAITING
OVER THERE, BRO. NO.
THAT’S HOW THEY DO IN ATLANTA,
I GUESS, HUH?
GUESS SO. DISRESPECT.
...GONNA
USE THAT NEXT, JAS?
UM, I’M ACTUALLY
AFTER THEM, YEAH.
THANKS, CARLO.
ALL RIGHT.
HEY, FOLLOW US.
HEY, JAS?
YEAH.
DO YOU WANT TO
JUST GO CHECK THE HOSE
AT THE ACTUAL HOSE PART
FOR ME WHILE I‐‐
YEAH, SURE.
OKAY.
WE’RE JUST NOT WITHOUT
PROBLEMS ON OUR TRUCK.
I DON’T KNOW WHAT IT IS,
BUT TODAY IT’S WATER.
IS IT ON, JAS?
WE DON’T KNOW ANY OF THIS.
IT’S ALL LEARNING AS WE GO.
THIS JUST CAME UNDONE.
I’M GETTING
REALLY FRUSTRATED NOW.
WE ARE LOSING VALUABLE TIME.
LET’S ROLL.
WE ARE
BEHIND THE OTHER TRUCKS.
EVERYTHING IS
JUST TAKING SO LONG.
I ALWAYS FEEL LIKE
WE’RE BEHIND THE EIGHT BALL.
MNH. STOP IT!
SO OUR TEAMS ARE UP AND RUNNING
HERE IN FLAGSTAFF,
THEY’VE TACKLED THEIR VERY FIRST
TRUCK STOP COOKING CHALLENGE,
AND BELIEVE IT OR NOT,
POP‐A‐WAFFLE HAS WON IMMUNITY.
IT’S BEEN A BUSY WEEKEND SO FAR,
BUT IT AIN’T OVER YET.
I HAVE GOT
THE PERFECT SPEED BUMP
TO TEST THESE WOULD‐BE
FOOD TRUCK OPERATORS
AND TEACH THEM A THING OR TWO
AT THE SAME TIME.
OH. PHONE’S RINGING. HELLO?
HEY, GUYS.
GOOD MORNING. IT’S TYLER.
HEY, TYLER.
WHAT’S GOING ON, TYLER?
I WANTED TO GRAB YOU
BEFORE YOU GOT STARTED TODAY.
This is your speed bump.
IT’S A SPEED BUMP.
A SPEED BUMP?
Guys, a big part of
operating a food truck
is tracking food trends.
You gotta know
what’s up and coming,
what’s hot right now,
and what’s played out.
HERE IN NORTHERN ARIZONA,
THERE’S ONE TREND IN PARTICULAR
THAT’S GETTING A LOT
OF TRACTION RIGHT NOW,
veganism.
VEGANISM. OKAY.
YOU GUYS ARE ALL GOING VEGAN
FOR THE REST OF THE WEEKEND.
OH, MY GOD.
MIKE, TOTALLY VEGAN MENU.
ALL RIGHT,
SO LISTEN CLOSELY, GUYS.
I SAID, VEGAN, NOT VEGETARIAN,
so it’s no eggs, no milk,
no cheese, no meat,
no animal products of any kind.
TYLER, YOU’RE KILLING ME.
All right, guys, that’s it.
RETHINK, RESHOP,
and you’re going vegan.
TOFU?
CAN STILL DO KIMCHI BALLS,
BUT NO CHEESE, NO EGG...
WE CAN BREAD IT WITH
THE‐‐THE GLUTEN FROM THE RICE.
WE HAVE TO TAKE OUT THE BURGER,
WE HAVE TO TAKE OUT
THE NACHOS NOW...
THERE’S A LOT OF THINGS
WE GOTTA TAKE OFF.
TOFU, CHRIS.
TOFU SANDW‐‐
YEAH.
TOFU STEAK...
YEAH, TOFU STEAK.
ON THE BREAD.
IT’S GOOD, BECAUSE
IT’S GONNA SAVE US MONEY,
AND OUR VEGGIE TACOS ARE GREAT.
WE HAVE THREE ESTABLISHED CHEFS.
GOING VEGAN SHOULD
BE EASY FOR US.
HEY, VEGAN, YOU GOTTA
THINK OUTSIDE THE BOX.
WE’RE JUST GONNA
REPLACE OUR PROTEINS
WITH A LOT MORE VEGGIES.
ZUCCHINIS, PEPPERS, ONIONS‐‐
YOU NAME IT, WE’RE GONNA
PUT IT IN OUR TACOS.
ALL WE’RE GONNA DO IS FRY IT UP.
EVERYTHING ELSE IS THE SAME.
DUDE, WHAT ARE WE
GONNA DO WITH VEGAN?
WE SELL ITALIAN FOOD.
WE WEREN’T EVEN SURE
WHAT THE HECK "VEGAN" WAS.
WE’RE TRYING TO GET OUR HANDS
ON ANYTHING THAT’S NOT MEAT.
THIS IS RIDICULOUS.
VEGAN, RIGHT?
YEAH, RIGHT ON THERE.
AWESOME.
THESE ARE VEGAN.
AWESOME, GUYS.
THEN I FIND
ITALIAN VEGAN SAUSAGE.
WE CAN MAKE VEGAN ITALIAN PIZZA.
ITALIAN VEGAN SAUSAGE
AND PEPPERS.
LET’S GO TO
THE DAIRY AISLE.
THANKFULLY, I HAVE PLENTY
OF BACKGROUND IN THIS,
SO I HAVE COUPLE OF TRICKS
UP MY SLEEVE.
WHAT I ENDED UP COMING UP WITH
WAS A STRAWBERRY LEMON‐LIME
WAFFLE WITH A CORNMEAL BASE,
AND EVEN IF IT DOESN’T WORK OUT
EXACTLY THE WAY I WANT,
WE HAVE IMMUNITY,
AND WE’RE DEFINITELY GOING ON
TO THE NEXT CITY, REGARDLESS.
- ALL RIGHT.
- VEGAN WAFFLE.
OKAY. SO I’M GONNA DO
A VEGAN PASTA THAT’S HOT...
OKAY.
A VEGAN PASTA SALAD
THAT’S COLD...
COOKING VEGAN IS NO PROBLEM.
WE’RE GOING TO MAKE
A HEARTY MARINARA OVER ROTINI,
AND COUPLE OTHER FRESH SALADS.
WHAT’S OVER HERE?
RIGHT THERE.
THE BIG VEGAN BURGER
IS GOOD.
PUT SOME VEGAN CHEESE
ON IT.
RIGHT HERE.
MEATLESS MEATBALLS.
OKAY. GOOD ONES.
WE’RE LOOKING AT
FROZEN MEATBALLS RIGHT NOW,
AND WE EVEN FOUND FRESH SOY
AND TOMATO AND BASIL SAUSAGE.
THE GOOD THING IS
IS WE’RE GONNA HAVE
OUR HOMEMADE MARINARA SAUCE,
SO YOU TOP THAT ON ANYTHING
AND I THINK EVERYTHING
SHOULD BE GOOD TO GO.
WE’RE GONNA
PUT OUR CAR HERE...
OKAY.
FOR RIGHT NOW.GOTCHA.
MAYBE GIVE IT TO NONNA’S
WHEN THEY GET HERE. WE’LL SEE.
THIS IS WHERE
WE WERE YESTERDAY.
OH, GOD. THEY TOOK OUR SPOT.
I’M, LIKE, FLAMING RIGHT NOW.
I’M TURNING THE CORNER,
AND I SEE THAT
MOMMA’S GRIZZLY’S HAS A SPOT,
AND SO DOES THEIR FOLLOW CAR.
THEY TOOK UP TWO SPOTS?
WE HOOKED UP EVERYBODY
YESTERDAY.
I HAVE STEAM
COMING OUT OF MY EARS.
CALL THEM RIGHT NOW, AND TELL
’EM TO MOVE THEIR CAR...
OVER TO THE OTHER SIDE
OF THE STREET.
REALLY, GRIZZLY’S?
WE SAVED YOU A SPOT YESTERDAY.
AND NOW THEY ARE ON THE STREETS
WITHOUT A SPOT FOR US,
AND NOW THEY ARE ON THE STREETS
WITHOUT A SPOT FOR US,
AND THAT IS NOT HOW I PLANNED ON
THIS PARTNERSHIP WORKING OUT.
I’M DONE WITH THEM.
DONE. DONE.
WELL, I SPENT
20 MINUTES‐‐
SHE APPROACHES ME, HER HEAD’S
GONNA BE IN THE CEMENT.
MAKE SURE THAT
YOU GET THE VEGAN POINT ACROSS.
WE’RE DOING CORNMEAL
IN THAT, RIGHT?
RIGHT.
DAY TWO IN FLAGSTAFF
IS JUST AN HOUR OLD,
BUT A MENU‐ALTERING SPEED BUMP
HAS ALREADY CHANGED THE GAME.
BUT A MENU‐ALTERING SPEED BUMP
HAS ALREADY CHANGED THE GAME.
"VEGAN." WHOO!
THE TEAMS MUST GO 100% VEGAN
FOR THE REST OF THE WEEKEND.
TODAY WE’RE NOT
COAST OF ATLANTA.
TODAY WE’RE
VEGAN OF ATLANTA.
SWEET. UH‐HUH.
PIZZA MIKE’S AND SEOUL SAUSAGE
ARE TAKING THE CHALLENGE
IN STRIDE...
I’M SURE
EVERYBODY’S FREAKING OUT,
BUT, YOU KNOW,
WE CALMLY READJUSTED THE MENU.
LET’S GET THE BASICS GOING.
AND SO ARE THE BARBIE BABES,
FOR THEY’RE THE LAST TEAM
TO GET TO THE GROCERY STORE.
THERE WASN’T MUCH TOFU LEFT.
I THINK THE OTHER TEAMS HAVE
BEEN IN AND, UH... RAIDED.
NONNA’S KITCHENETTE IS DEALING
WITH A WHOLE OTHER PROBLEM.
MOMMA’S GRIZZLY GRUB
PROMISED TO SAVE THEM A SPOT
AT HERITAGE SQUARE,
BUT THAT DIDN’T HAPPEN.
LET’S JUST SAY THE JERSEY GIRLS
ARE, UM... NOT TAKING IT WELL.
GRIZZLY’S ACTUALLY HAD
A CAR HERE TO PARK RIGHT THERE
IF THAT GUY MOVED OUT,
AND THEY CHOSE NOT TO.
THAT’S WHY I DON’T LIKE THAT.
I AM FLIPPING.
MOMMA’S GRIZZLY
SCREWED US UP REALLY BAD.
I WANT NOTHING TO DO WITH THEM.
THEY ARE SO UNGRATEFUL.
KEEP LOOKING AROUND
FOR A SPOT SOMEWHERE.
I’VE BEEN DRIVING AROUND.
THERE WAS A SPOT ON THE STREET,
THAT WE SOMEHOW DIDN’T SEE.
OKAY, WE NEED TO
REALLY PULL TOGETHER.
LET’S JUST GET TO
THAT PARKING SPOT.
LET’S OPEN UP OUR DOORS.
LET’S START SELLING.
ALL RIGHT.
JUST PREPPING THE VEGAN SAUSAGE.
IT’S TOMATO AND BASIL.
SAUSAGE AND PEPPER.
NUMBER 22.
I KNOW TOFU’S GOT A BAD RAP,
BUT TODAY WE’RE SERVING
OUR MANLY
TOFU SALAD.
THE MARINADE THAT
WE USE FOR OUR MEAT,
WE CAN ALSO USE FOR OUR TOFU.
IT WAS VEGAN,
SO WE DECIDED TO DO TOFU SALAD.
I GOT A BALL
AND A SALAD, GUYS.
BALL AND SALAD.
ARE WE READY FOR
OUR FIRST ORDER OF THE DAY?
I THINK
WE’RE READY TO GO.
ALL RIGHT, LET’S DO IT.
I AM GONNA TRY
THE FRIED ZUCCHINI TACOS.
ONE FRIED ZUC TAC.
THERE YOU GO, MA’AM.
THANK YOU.
THANK YOU. ENJOY.
VEGAN PIZZA TODAY IN FLAGSTAFF.
ONE DAY ONLY.
I’LL GET A PIZZA
AND A LEMONADE THERE.
SAUSAGE PIZZA.
PAT, WHAT DO YOU THINK,
HOW WE’RE DOING THIS VEGAN MENU?
I THINK WE’RE‐‐
I CAN’T BELIEVE THAT
WE’RE BLOWING IT OUT,
AND PEOPLE ARE LOVING‐‐
WE’RE KICKING IT
RIGHT IN THE HEINIE.
HERE YOU GO, JOANNE.
THANK YOU.
UH‐HUH.
ENJOY.
WE’RE GONNA DROP DOWN
TO $2 FOR THE SLAW,
AND, UH, JUST TRY
AND SELL OUT WHAT WE’VE GOT.
MAYBE WE CAN
GET HOME EARLY TONIGHT.
COLD PASTA SALAD.
IT’S $3.
OKAY.
WAFFLE PARTY
RIGHT OVER HERE AT POP‐A‐WAFFLE.
IT’S JUST THE ONE
WAFFLE TODAY, YEAH.
THE LEMON IS BAKED
IN THE BATTER,
AND THEN WE TOP IT WITH SLICED
STRAWBERRIES AND A LIME WEDGE.
WOULD YOU LIKE TO TRY ONE? I WOULD.
OKAY. THAT’LL BE $6.
WE DON’T HAVE
A GOOD LOCATION TODAY.
PEOPLE ARE STAYING
UP WHERE THE OTHER TRUCKS ARE,
AND THEY REALLY CAN’T
SEE US AROUND THE CORNER.
WE WERE
45 MINUTES LATE.
YES.
IT’S ALL ABOUT LOCATION HERE.
WE’RE OPEN AND WE’RE GETTING
A TRICKLE OF CUSTOMERS.
IT’S DEFINITELY NOT
LIKE YESTERDAY.
WE’RE DOING THE MUSHIE BURGERS.
BALSAMIC, SOME OLIVE OIL...
- THAT’S $8, MATT. THANK YOU.
- YOU GOT THAT RIGHT.
WE’RE JUST KIND OF TRYING TO
GET RID OF ALL THAT WE HAVE.
IT’S ALL FRESH‐MADE TODAY,
BUT WE’RE GONNA CLOSE‐‐
WE’RE GONNA CLOSE EARLY.
WE ARE... OUT OF FOOD.
THERE IS NOTHING LEFT
IN THE TRUCK TO SELL.
IT’S NOT BAD AT ALL.
ACTUALLY, A PRETTY GOOD STACK.
I REALLY WOULDN’T BE SURPRISED
IF WE WEREN’T IN THE TOP TWO.
IF WE GO TO THE STORE, ALL
WE’RE GONNA DO IS SPEND MONEY.
WE WON’T HAVE TIME
TO COME BACK AND PREP ANYTHING.
WE ARE DONE.
GRIZZLY’S LEAVING. JAS?
CAN YOU RUN DOWN AND S‐‐
AND STAND IN THE SPOT?
IN THE MIDDLE
OF ALL THE CRAZINESS,
I SEE MOMMA’S GRIZZLY GRUB
LEAVING FROM UP THE ROAD.
I’M LIKE, "I AM ON THAT.
JAS, GET UP THERE.
SAVE THAT SPOT. THAT’S OURS.
WE’RE MOVING."
SKYE? SIT TIGHT.
OKAY.
THIS COULD BE OUR SAVING GRACE.
THEY’RE LEAVING EARLY.
WE ARE NOT.
WE ARE HUSTLING TO THE END.
STOP. PERFECT.
THEY PULLED OUT,
AND BARBIE BABES MOVED IN.
MOMMA GRIZZLY’S MIGHT BE
A LITTLE TOO OVERCONFIDENT.
WHAT ARE THEY THINKING?
EVERYTHING ON MY MENU IS $5.
- WE GOT, LIKE, EIGHT BALLS LEFT, SO...
- EIGHT BALLS LEFT?
LET’S SELL OUT.
LET’S SELL OUT, MAN.
- WE HAVE ABOUT 20 SANDWICHES TO SELL.
- MM‐HMM.
IT’S ABOUT 160 BUCKS.
THAT COULD BE THE DIFFERENCE...
MM‐HMM.
BETWEEN US GOING HOME...
MM‐HMM.
AND US STAYING.
$5. EVERYTHING HALF OFF.
$5 FOR A TACO PLATE.
I’M GONNA DO FINAL PUSH‐‐
5 BUCKS PLUS TIP.
EVERY DOLLAR COUNTS
AT THIS POINT.
ANY LAST PUSH COULD
KEEP US IN THE RACE.
5 BUCKS EACH.
YES, THANK YOU.
GET A CHOPPED SALAD
IN A TO‐GO CONTAINER.
ONLY GOT SIX MORE
FLAMING FRIED BALLS LEFT, GUYS.
HELP US SELL OUT.
FOCUS!
PLEASE! WE NEED TWO! WE HAVE TO
GET RID OF THE LAST TWO!
THANK YOU SO MUCH.
YAY.
YAY.
YAY.
WE CONQUERED.
I THINK WE CONQUERED. NO MATTER
WHAT THEY THREW AT US...
WE DID GOOD.
WE‐‐WE TOOK THE BULL
BY THE HORNS. YEAH.
THANK YOU, FLAGSTAFF.
I’M READY FOR THE NEXT CITY,
MY MAN. LET’S DO THIS.
LET’S GET OUT OF HERE.
IT WAS A GOOD MOVE TO
TAKE OVER THE GRIZZLY’S PLACE...
MM.
IN THE LINEUP.
TOTALLY. YEAH.
YEAH.
I THOUGHT‐‐WE’VE HAD
A LOT OF FUN HERE.
WE PROBABLY MADE 100 BUCKS
JUST BY DOING IT.
ABSOLUTELY.
IN THE LAST 40 MINUTES.
WE HAVE HAD AN AMAZING
LAST COUPLE OF HOURS,
BUT WE’RE STILL
A LITTLE BIT SCARED
BECAUSE OF THE WAY
THINGS STARTED OUT THIS MORNING.
GOOD WORK, GIRLS.
PULLED THAT ONE
OUT OF THE ASS. YEP.
GOOD WORK.
WE DID THE BEST WE COULD.
WE GAVE IT OUR BEST SHOT.
YEP.
GUYS, HERE WE ARE‐‐
OUR SECOND GREAT FOOD TRUCK RACE
ELIMINATION.
OUR SECOND GREAT FOOD TRUCK RACE
ELIMINATION.
A WEEK AGO, YOU WERE ALL
FOOD TRUCK ROOKIES,
AND IT SHOWED,
BUT THIS WEEK WAS DIFFERENT.
EACH AND EVERY ONE OF YOU
GREW BY LEAPS AND BOUNDS.
YOU WERE FASTER, BETTER,
AND SMARTER, AT EVERY TURN.
THE BOTTOM LINE IS,
SEVEN VERY EFFECTIVE
FOOD TRUCK OPERATIONS EMERGED,
BUT THERE WERE STILL
PLENTY OF MISTAKES.
AND ONE OF YOU...
IS GOING HOME RIGHT NOW.
THE ATMOSPHERE
IS VERY TENSE.
THERE’S A LOT OF WORRIED LOOKS
ON PEOPLE’S FACES.
LET’S FIND OUT YOUR TOTALS
AND WHO WILL BE
HANDING ME THEIR KEYS.
IN FIRST PLACE,
WITH AN IMPRESSIVE TOTAL
OF $2,330...
WOW.
SEOUL SAUSAGE.
COMING IN FIRST
IS AMAZING.
MY PARENTS IN THE BACK
OF MY MIND ALWAYS,
JUST KIND OF REAFFIRMS
THAT WE’RE HERE
FOR THE RIGHT REASONS.
YOU CAN TAKE A STEP BACK.
IN SECOND PLACE...
WITH $2,157,
PIZZA MIKE’S.
- WAY TO GO, MAN.
- YEAH.
WHOO!
SEOUL SAUSAGE JUST
BEAT US TWO WEEKS IN A ROW.
THIS IS SHAPING UP AS
OLD SCHOOL VERSUS NEW SCHOOL.
NOW IN THIRD PLACE,
WITH $1,410,
NONNA’S KITCHENETTE.
YES!
YAY!
YAY. IT’S LIKE
THE SAME THING...
YEAH.
ALL OVER AGAIN.
WHOO!
THE JERSEY GIRLS ARE MOVING ON.
IN FOURTH PLACE,
WITH $1,280,
COAST OF ATLANTA.
CONGRATULATIONS.
GOD.
WHOO!
WE’RE IN THE BOTTOM THREE.
I’M GONNA BE COMPLETELY
DISAPPOINTED IF WE GO HOME.
I DON’T KNOW WHAT ELSE
WE COULD HAVE DONE.
MOMMA’S GRIZZLY GRUB,
BARBIE BABES,
POP‐A‐WAFFLE‐‐
YOU ARE THE BOTTOM THREE,
BUT WE ALL KNOW THAT
POP‐A‐WAFFLE HAS IMMUNITY.
SO, GUYS, ENJOY IT, BECAUSE
YOU FINISHED DEAD LAST...
WITH $745.
THAT IMMUNITY
SAVED OUR.
WE WOULD HAVE BEEN GOING HOME,
BUT CHEF ANTHONY SAVED THE DAY
WITH HIS AWARD‐WINNING
CACTUS SALSA.
THAT LEAVES MOMMA’S GRIZZLY GRUB
AND BARBIE BABES.
ONE OF YOU IS SAFE...
AND THE OTHER TEAM
IS OUT OF THE RACE.
BARBIE BABES,
YOU FINISHED IN A FRENZY,
BUT HERE YOU ARE AGAIN
IN THE BOTTOM TWO.
AND, MOMMA’S, YOU GUYS HAD
A REALLY STRONG SATURDAY,
AND THEN THE FIRST
TO CLOSE UP ON SUNDAY,
AND YOU DIDN’T REALLY SEEM
TO BE THAT CONCERNED ABOUT IT.
AND NOW THAT YOU’RE
IN THE BOTTOM TWO,
YOU THINK YOU COULD HAVE
DONE SOMETHING DIFFERENT?
I’M PROUD THAT WHAT WE DID,
AND GO HOME OR GO ON,
I HAVE NO REGRETS.
WELL, FOR THE RECORD,
THE DIFFERENCE BETWEEN
THE 2 TEAMS IS $170.
IN SIXTH PLACE,
AND SAFE, BARELY...
MOMMA’S GRIZZLY GRUB.
OH!
CONGRATULATIONS.
YOU’RE SAFE FOR NOW.
THANK YOU, GUYS.
THIS WEEK, I FELT EVERYBODY’S
EYES ON ME FROM THE BACK.
IT DIDN’T FEEL GOOD AT ALL.
I DON’T EVER WANT
TO FEEL THAT WAY AGAIN.
YOU THREE MADE
A CLASSIC ROOKIE MISTAKE.
YOU ALWAYS KEEP SHOPPING.
YOU ALWAYS KEEP SELLING
TO THE BITTER END.
WE WERE OVERLY CONSERVATIVE
BECAUSE OF WHAT WE SPENT IN L. A.
AND HOW BAD IT WAS,
SO WE’LL HAVE TO FIND
A BALANCE THERE.
WELL, YOU’RE MOVING ON.
CONGRATULATIONS.
OH, MY GOD.
WELL, BARBIE BABES, THIS IS
THE END OF THE ROAD FOR YOU,
AT LEAST IN THIS RACE.
WE WISH YOU THE BEST OF LUCK
IN LOS ANGELES
WITH YOUR CATERING COMPANY.
YOU BROUGHT A LOT TO THE RACE‐‐
BIG SMILES, BIG ENERGIES.
GUYS, GIVE ’EM
A ROUND OF APPLAUSE.
THEY FOUGHT LIKE CHAMPS.
ALL I CAN THINK IS,
IF WE ONLY CHARGED
A COUPLE OF DOLLARS MORE
FOR OUR AUSSIE BURGERS,
WE’D STILL BE IN THE RACE,
AND THAT’S DISAPPOINTING.
HAYLEY, SKYE, JAS‐‐
I NEED YOUR KEYS.
HERE YOU GO.
THANKS SO MUCH.
THANK YOU. CAN I GET A HUG?
YEAH, I’LL GIVE A HUG.
I’M REALLY SAD
TO LEAVE THE RACE,
BUT I’M REALLY
LOOKING FORWARD TO JUST
GOING BACK TO LOS ANGELES
AND GETTING MY CATERING BUSINESS
REALLY OFF THE GROUND.
I’VE LEARNED SO MUCH HERE.
SO WE HAVE SIX REMAINING TEAMS.
YOU’RE ONE STEP CLOSER
TO WINNING
YOUR VERY OWN FOOD TRUCK,
AND $50,000.
AND NOW YOU’RE ON
TO CITY NUMBER THREE,
WHERE THERE’S A WHOLE NEW SET
OF CHALLENGES WAITING FOR YOU,
AND THAT NEXT CITY IS...
608 MILES DUE EAST.
WE’RE GOING TO AMARILLO, TEXAS.
WHOO!
GOING TO TEXAS. YEE‐HA!
LET’S GET ROLLING!
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE" ‐‐
YEAH, BABY!
THERE’S ONE MORE THING
I gotta tell you about tonight.
For your truck stop
cooking challenge,
YOU’RE ALSO
gonna create
a ballpark special.
WHAT’S UP, AMARILLO?!
WHOO!
HOT WINGS!
WHOO!
HOT WINGS!
FRIED BALLS, FRIED BALLS.
You’re all getting a boot
on your wheel.
WE’RE HERE TO STAY.
I KNOW WHAT THE KEY’S FOR!
BAM.
Closed Captions provided by
Scripps Networks, LLC.
"THE GREAT FOOD TRUCK RACE"...
EIGHT TEAMS
OF FOOD TRUCK ROOKIES
METFOR THE THIRD
GREAT FOOD TRUCK RACE
AND THE CHANCE TO WIN
THE FOOD TRUCK OF THEIR DREAMS.
AND THE CHANCE TO WIN
THE FOOD TRUCK OF THEIR DREAMS.
I CAN’T BELIEVE THIS IS
WHAT’S GONNA HAPPEN TO ME.
THEY ARE‐‐THE PIZZA MAKER WHO
LOST HIS RESTAURANT TO FIRE...
WE’RE BACK IN THE GAME.
THE TRAINED CHEFS WHO JUST WANT
TO COOK FOR THEMSELVES...
CAN’T GET
ANY BETTER THAN THAT.
THE JACKS OF ALL TRADES
WHO WANT TO QUIT
THEIR DEAD‐END JOBS...
ARE YOU READY FOR SOME WAFFLES?!
THE HOME CHEFS WHO COOK
THEIR GRANDMA’S RECIPES
FOR FRIENDS AND FAMILY...
HOMEMADE
ITALIAN FOOD FROM JERSEY.
THE FINANCIAL ANALYST
FROM ALASKA
WHO WAS INSPIRED BY US
TO QUIT AND COOK FULL‐TIME...
I WANT A FOOD TRUCK.
THE KOREAN‐AMERICANS
WHO DESPERATELY WANT
TO PLEASE THEIR PARENTS...
I COULD HAVE BEEN
A BRAIN SURGEON,
BUT I’M SLINGING BURGERS!
THE AUSTRALIAN BEST FRIENDS
WHOSE CATERING COMPANY
IS HANGING BY A THREAD...
I WANT TO CRY.
AND THE PIE MAKER
WHOSE FIANCÉ PASSED AWAY
BEFORE THEY COULD
OPEN THEIR DREAM TRUCK.
THIS IS WHAT KEITH AND I
DREAMED ABOUT.
THE TEAMS STORMED OFF
TO THE EPICENTER OF
THE FOOD TRUCK REVOLUTION...
LOS ANGELES.
NUMBER ONE
IN THE UNITED STATES.
AND AFTER A LONG WEEKEND
OF A FEW UPS...
WHOO!
WHOO!
LOTS OF DOWNS...
OUR GRILL ISN’T WORKING.
OH, THIS.
THE KOREAN SEOUL SAUSAGE TRUCK
EMERGED VICTORIOUS...
YOU GUYS WERE THE ONLY TEAM
THAT MADE A PROFIT.
WHILE SAN DIEGO’S
UNDER THE CRUST HEADED HOME
DAZED AND DISAPPOINTED.
NOW THE RACE COMES
TO FLAGSTAFF, ARIZONA.
ONLY SEVEN 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!
WELL, BABY,
ESCAPE FROM L. A.
WE GOTTA MAKE SURE
OUR STRATEGY GAME IS ON POINT.
WE’RE A WEEK IN, AND I’VE
LEARNED THAT IT’S ALL ABOUT
SPEED, TIMING,
AND COMMUNICATION.
WE WERE TERRIBLE
LAST TIME AROUND,
SO WE GOTTA MAKE SURE
WE DO BETTER.
WE’RE ONE STEP CLOSER
TO OWNING OUR OWN BUSINESS,
DOING WHAT WE WANT TO DO,
COOKING AND TRAVELING.
LOOKS LIKE WE’VE GOT
A LOT OF OPTIONS.
WE JUST NEED TO MAKE SURE WE
HAVE A SOLID PLAN GOING FORWARD.
WHAT DO YOU THINK
ABOUT THE MENU, CARLO?
LET’S GO WITH THREE
OR FOUR ITEMS, MAX.
OUR SPECIALTY IS
OUR ITALIAN BEEF AND OUR PIZZAS,
AND I THINK THE PEOPLE HERE
WILL BE RECEPTIVE TO THAT,
SO I DON’T THINK WE’RE GONNA TRY
TO CHANGE TOO MUCH
HERE IN FLAGSTAFF.
SO EXCITING.
WE ALMOST DIDN’T GET HERE.
WE’RE ONE STEP CLOSER TO WINNING
THE FOOD TRUCK AND $50,000.
FINGERS CROSSED,
WE CAN SELL A LOT MORE
THAN WHAT WE DID IN L. A.
SO I GUESS THERE’S
NO REAL GAME PLAN AS OF YET.
I’M JUST GOING
WITH THE FLOW.
I THINK WE ACTUALLY NEED
TO TEAM UP WITH SOMEONE ELSE,
IF NOT TWO OTHER PEOPLE,
AND KIND OF DRAW A CROWD.
I’VE WATCHED
BOTH OF THE PREVIOUS SEASONS,
AND WHAT I’VE LEARNED IS THAT
WHEN YOU HAVE
TWO OR MORE TRUCKS TOGETHER,
YOU DO DRAW MORE PEOPLE IN.
TRY AND CALL NONNA’S,
AND SEE IF YOU CAN GET AHOLD
OF ’EM WHILE WE’RE ON THE ROAD.
HI, ADRIANE.
HOW YOU DOING?
US AND SEOUL SAUSAGE BOYS...
AND DRAW MORE OF A CROWD.
I LOVE THE IDEA, PARTNER.
I THINK WE SHOULD MAKE SURE
THAT OUR MENUS ARE
A LITTLE BIT DIFFERENT.
WE’RE TEAMING UP
WITH MOMMA GRIZZLY’S
AND SEOUL SAUSAGE
BECAUSE OUR MENUS DON’T OVERLAP.
MOMMA’S SERVES NOODLES
THAT AREN’T EVEN ITALIAN,
AND SEOUL SERVES
KOREAN HAMBURGERS.
WE’RE GONNA GET
EVERYBODY IN FLAGSTAFF
COMING TO OUR STREET CORNER.
Hello.
HEY, SAUSAGE.
DOWNTOWN’S GONNA BE HOPPING
THIS WEEKEND, SO...
IF WE CAN TEAM UP
WITH A COUPLE OTHER TRUCKS,
I THINK THAT’LL BE PERFECT.
HERITAGE SQUARE
IS THE IDEAL LOCATION.
SUPPOSEDLY, IT’S, LIKE,
A REALLY POPPIN’ PART OF TOWN
IN DOWNTOWN, SO WE ARE REALLY,
REALLY STOKED ABOUT THIS.
I THINK THAT WHAT’S GONNA
GET US OUT OF THE BOTTOM
IS OUR PRICE POINTS.
SEOUL SAUSAGE BOYS
HAD A $10 BURGER.
WE’VE GOTTA COMPETE WITH THAT.
GUYS, WELCOME
TO NORTHERN ARIZONA!
YEAH!
YOU ARE ALL ONE CITY CLOSER
TO WINNING YOUR VERY OWN
FOOD TRUCK, PLUS $50,000.
YEAH.
BUT REMEMBER, AT THE END
OF THIS WEEKEND, ONE TEAM
WILL BE MAKING THE LONG, LONELY
TRIP HOME WITHOUT THE TRUCK.
WE’VE NEVER DONE
A FOOD TRUCK BEFORE.
WE’VE ALWAYS BEEN
IN THE RESTAURANT.
THINGS ARE A LOT DIFFERENT
IN THE FOOD TRUCK,
BUT I’LL TELL YOU WHAT‐‐
I THINK WE’VE GOT IT DOWN NOW.
SO, GUYS, TO YOUR LEFT,
IN THE VALLEY BELOW,
IS FLAGSTAFF, ARIZONA,
WHERE YOU’LL BE SHOPPING
AND SELLING THIS WEEKEND.
TO YOUR RIGHT IS THE NORTHERN
END OF THE GRAND CANYON.
THE BOTTOM LINE IS YOU’RE NOT
IN L. A. ANYMORE‐‐FAR FROM IT.
THAT MEANS YOU’RE GONNA HAVE TO
FIGURE OUT THE RHYTHM
OF A VERY DIFFERENT TOWN
WITH DIFFERENT PEOPLE
AND A DIFFERENT PACE.
LOOK AT YOUR STRATEGIES,
YOUR PRICES, YOUR MENU,
AND ADAPT.
IN L. A., WE GOT ALL OUR
FRIENDS AND FAMILY THERE,
BUT HERE IN FLAGSTAFF, WE DON’T
HAVE THAT ADVANTAGE ANYMORE.
IT’S REALLY IMPORTANT
FOR US TO SHOW
THAT WE DON’T NEED
OUR FRIENDS AND FAMILY, TO WIN.
ALL RIGHT, GUYS,
JUST LIKE ALWAYS,
YOUR CASH BOXES ARE EMPTY,
BUT THE GOOD NEWS IS,
THIS WEEK, YOU DON’T HAVE TO
START FROM SCRATCH.
YOU HAVE YOUR POTS AND PANS,
YOU HAVE YOUR KNIVES,
AND YOU HAVE
YOUR BASIC STAPLES.
YOU GET TO SPEND
YOUR SEED MONEY ON FOOD,
AND THAT SEED MONEY IS...
$400.
WE DEFINITELY OVERSPENT IN L.A.
IT’S A LEARNING CURVE.
WE REALLY WANT TO KEEP OUR COSTS
AS LOW AS POSSIBLE.
WE REALLY, REALLY
SCREWED THAT UP IN LOS ANGELES,
AND WE JUST DON’T WANT
TO DO IT HERE IN FLAGSTAFF.
ALL RIGHT, GUYS, NOW THAT
WE GOT THAT OUT OF THE WAY,
WHO IS READY FOR YOUR VERY FIRST
TRUCK STOP COOKING CHALLENGE?
YOU KNOW,
THE THING I DO EACH WEEK,
THAT MAKES YOU STOP AND COOK
IN A WAY YOU DIDN’T EXPECT.
WE’RE GONNA HAVE
A COOKING CHALLENGE.
WE HAVE THREE EXPERIENCED CHEFS
ON OUR TEAM.
WE SHOULD BE ABLE TO
KNOCK THIS OUT THE BOX.
WELL, GUYS...
IT’S NOT HAPPENING.
I’M SENDING YOU GUYS OUT
TO START SELLING RIGHT NOW.
BUT I WILL BE CALLING
WITH A TRUCK STOP
SOMETIME OVER THE WEEKEND,
SO KEEP YOUR PHONES HANDY.
AND THE WINNING TEAM
IS GONNA RECEIVE SOMETHING
THAT YOU ARE GOING TO
WANT VERY BADLY.
IT’S IMMUNITY.
- WHOO!
- OHH.
OH, MY GOD.
IMMUNITY WOULD BE AMAZING.
WE WERE JUST IN THE BOTTOM TWO,
AND TO KNOW THAT
WE’RE GUARANTEED TO GET THROUGH
WOULD JUST BE SUCH A RELIEF.
SO YOU GUYS READY
FOR FLAGSTAFF, ARIZONA?!
WELL, LET’S GET ROLLING!
LET’S GO.
WHOO! LET’S DO THIS.
GO, GO, GO.
FIRST STOP,
WHAT ARE WE DOING?
GROCERIES.
SO, JESS, I HAVE A FRIEND WHO IS
RIGHT IN DOWNTOWN FLAGSTAFF,
SO I THINK I’M GONNA
GIVE HIM A CALL.
YOU ALWAYS KNOW
SOMEBODY EVERYWHERE.
I HAVE A GREAT FRIEND
IN FLAGSTAFF, NAMED MATT.
HE IS GOING TO BE OUR SAVIOR
THIS WEEKEND.
WHAT’S THE PARKING SITUATION
LIKE? YOU CAN? OH, MY GOD.
JESS, HE’S GONNA
SAVE THREE SPOTS FOR US.
THAT IS HUGE, BECAUSE FINDING
A PARKING SPOT IN A LITTLE TOWN
THAT HAS A LOT GOING ON
ON THE WEEKENDS
IS NOT GONNA BE EASY.
COME ON.
5 DOZEN IS $5.
CILANTRO...
GARLIC...
MINT, PERHAPS...
THREE BUNCHES?
FOUR BUNCHES?
YONG, GET UP TO
50 POUNDS, OKAY?
50 POUNDS.
GOT IT. ALL RIGHT.
CAN THEY SLICE IT FOR US?
YES, I CAN SLICE
SOME OF THAT.
PERFECT.
WAIT A MINUTE,
WAIT A MINUTE, WAIT A MINUTE,
WAIT A MINUTE,
WAIT A MINUTE.
WHAT, WHAT,
WHAT, WHAT, WHAT?
WAIT, WAIT, WAIT,
WAIT, WAIT, WAIT.
WHAT’S UP?
LOOK AROUND HERE RIGHT NOW. YEAH.
SEE ALL THESE PEOPLE? YEAH.
THIS IS A SATURDAY.
YOU EVER BEEN IN ONE OF
THESE PLACES ON A SATURDAY?
THROUGHOUT THE ENTIRE DAY, IT’LL
BE A STEADY FLOW OF PEOPLE.
DO YOU THINK THEY’D
LET US SET UP SHOP HERE?
SCOTT THINKS WE SHOULD JUST
STAY RIGHT WHERE WE’RE AT.
WE’VE GOT A GROCERY STORE
BEHIND US.
IF WE RUN OUT OF GROCERIES,
WE HAVE ABOUT
A HUNDRED FEET TO WALK.
WHAT SORT OF CUSTOMER FLOW
DO YOU GET THROUGH
ON A TYPICAL WEEKEND DAY
LIKE THIS? DO YOU KNOW?
ON A TYPICAL DAY, WE COULD
HAVE OVER 2,500 MEMBERS.
CAN WE GET A SPOT IN THE PARKING
LOT, SOMEWHERE CLOSE AND...
ABSOLUTELY. WE PUT YOU
RIGHT FRONT AND CENTER.
CAN WE PICK OUT
A SPOT? REALLY?
SMART MOVE, POP‐A‐WAFFLE TEAM.
WE’RE READY TO GO.
LET’S GET EVERYTHING
ON THE TRUCK REAL QUICK.
I LOVE IT,
I LOVE IT, I LOVE IT.
SO I’M GONNA TELL THEM TO SWING
AROUND AND PARK RIGHT HERE.
OKAY.
EVERYTHING IS WORKING OUT
AS PLANNED.
CUT IT BACK.
I’M TRYING.I KNOW.
WE’RE IN DOWNTOWN.
MATT’S HERE.
HE HAS THREE SPOTS SAVED ON
THE MOST PERFECT STREET
IN FLAGSTAFF.
KEEP GOING, KEEP GOING.
HI.
IT COULDN’T BE
A BETTER FIT RIGHT NOW.
WE’RE READY.
PERFECT,
PERFECT, PERFECT.
SEEMS LIKE
THERE’S A KITE FESTIVAL
GOING ON NOT TOO FAR FROM HERE.
SOUNDS GOOD.
THE LADIES WANT TO
CHECK OUT A KITE FESTIVAL
WHERE THERE SHOULD BE
A LOT OF PEOPLE.
IT’S ALL ABOUT PRIME LOCATION
IN A SMALL TOWN LIKE THIS.
HI.
WE WERE WONDERING IF WE CAN
PARK HERE, OR WHERE WE CAN PARK.
OKAY. THAT’S ABSOLUTELY
IMPOSSIBLE AT THIS POINT?
THIS IS OVERWHELMING RIGHT NOW.
WE CAN’T PARK OUT HERE. WE HAVE
TO HAVE PERMITS AND STUFF.
WHAT NOW? WHERE DO WE GO?
WE DON’T HAVE A BACKUP PLAN.
WANT TO DRIVE DOWN,
SEE IF WE CAN FIND SOMETHING?
COUPLE OF BLOCKS.
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
OPEN FOR BUSINESS.
GUYS, FOR YOUR FIRST
truck stop cooking challenge,
you will create a special
incorporating a paddle cactus.
OOH, HOO!
SHE APPROACHES ME, HER HEAD’S
GONNA BE IN THE CEMENT.
WE ARE OPEN FOR BUSINESS.
IT’S DAY ONE IN FLAGSTAFF,
AND SOME OF
OUR FOOD TRUCK ROOKIES
ARE STARTING TO LOOK
LIKE THE REAL DEAL.
TAMMY, YOUR BURGER’S READY.
NONNA’S KITCHENETTE HAS
PARTNERED WITH SEOUL SAUSAGE
AND MOMMA’S GRIZZLY GRUB...
YOU LOOK LIKE YOU WERE
WAITING FOR SOME WINGS.
AND THE ALLIANCE IS
PAYING OFF IN SPADES.
WE ARE GONNA DO
THE ITALIAN GRILLED CHEESE.
COME ON, BABY.
PIZZA MIKE’S HAS
MUSCLED IN ON THE PARTY,
BUT THERE ARE MORE THAN ENOUGH
PAYING CUSTOMERS TO GO AROUND.
SAUSAGE AND VEGGIE.
BUT OTHER TEAMS ARE STRUGGLING.
POP‐A‐WAFFLE DECIDED TO SET UP
IN THE WAREHOUSE STORE
PARKING LOT, BUT THE CUSTOMERS
ARE MORE INTERESTED
IN SHOPPING THAN EATING.
YOU GUYS LIKE FAJITA WAFFLES
AND CHURRO WAFFLES?
WE GOT ’EM RIGHT OVER HERE.
COAST OF ATLANTA’S PLAN
TO SELL THEIR SEAFOOD
AT A KITE FESTIVAL
IS GONE WITH THE WIND,
AND NOW THEY’RE DESPERATE
TO FIND A SPOT.
AND FOR THE SECOND
WEEK IN A ROW,
THE AUSTRALIAN BARBIE BABES
ARE JUST GOING WITH THE FLOW...
GO RIGHT ON BIRCH.
BIRCH?
GO LEFT ON BIRCH.
TO NO PLACE IN PARTICULAR.
THERE ARE TWO TRUCKS
OVER THERE, TOO.
THAT’S THE PIZZA MIKE’S
AND THE NONNA’S, I THINK,
OR THE GRIZZLY’S.
DRIVING INTO DOWNTOWN,
WE SEE A TON OF PEOPLE HOVERING
AROUND THE OTHER TRUCKS,
SO WE ALREADY KNOW
THAT WE’RE LOSING MONEY.
THAT’S WHEN WE REALLY
FEEL THE PRESSURE.
STOP!
I CAN’T SEE.
DO YOU WANT TO DO IT?
YEAH. GET OUT.
DRIVING A FOOD TRUCK
IS ACTUALLY REALLY TOUGH.
IT’S HARD YAKKA.
SKYE.
YEAH, I’M JUST‐‐
YOU’RE GONNA HAVE TO
STOP TRAFFIC HERE.
SORRY, EVERYBODY.
DO YOU WANT ME TO
GET ON THE OTHER SIDE?
YEP.
OKAY, START TURNING.
WHOO! GOOD JOB,
HAYLEY CHAPMAN. YEAH!
WE DO AUSTRALIAN BARBECUE!
COME EAT SOME AUSSIE FOOD!
KIND OF LAGGING BEHIND, GOING TO
THAT DAMN KITE FESTIVAL.
WE LOST 45 MINUTES
AT THE KITE FESTIVAL,
AND IT’S COSTING US
BECAUSE NOW WE CAN’T FIND
A PARKING SPACE
AT HERITAGE SQUARE.
OH, THEY’RE GETTING A LITTLE
ACTION GOING ON OVER THERE,
AREN’T THEY?
IT LOOKS LIKE IT.
SO WHAT DO YOU THINK?
SEOUL SAUSAGE AND NONNA’S...
EVERY SECOND WE’RE DRIVING
AROUND WITH THOSE DOORS CLOSED,
WE’RE LOSING MONEY. WE HAVE GOT
TO FIND A SPOT TO PARK QUICKLY.
HI.
OKAY.
UM, IF YOU WANT
TO HEAD DOWN
TO THE NEXT
INTERSECTION...
OKAY.
HANG A RIGHT,
HANG ANOTHER RIGHT...
THAT LADY MIGHT HAVE JUST
SAVED THIS RACE FOR US.
THIS IS AWESOME.
- THANK YOU SO MUCH.
- YOU’RE WELCOME.
THANK YOU. YES!
HARD RIGHT.
THIS PARKING LOT IS
RIGHT OFF OF ROUTE 66.
THIS COULD MEAN
BIG BUSINESS FOR US.
AND WE DON’T HAVE NO TIME
TO WASTE RIGHT NOW.
CAN I HAVE
YOUR SPECIAL, PLEASE?
YEAH, YOU GOT IT.
ONE SPECIAL FOR LANE.
TWO BALL...
WHAT WE’RE DOING IS
FRIED FLAMING FIREBALLS.
I’M BASICALLY GONNA DICE UP
SOME, UH, SPAM, FRY IT UP...
MIX THIS WITH SOME RICE,
SOME CHEESE, SOME KIMCHI...
BALL IT UP, DEEP‐FRY IT,
AND YOU GOT SOME KOREAN
KIMCHI FRIED RICE BALLS
IT’S REALLY HOT,
SO BE CAREFUL.
MONEY.
ONE PEPPERONI,
ONE CHEESE?
YES, PLEASE.
ONE PEPPERONI,
ONE CHEESE, MIKEY!
OUR TRUCK DOESN’T
HAVE A PIZZA OVEN,
SO THAT MAKES THINGS
A LITTLE BIT DIFFERENT,
BUT I’VE DONE PIZZA
ON THE GRILLS AT HOME,
SO WE’LL MAKE A NICE PIZZA
WITH THE GRILL TOP.
YOU GOTTA DO WHAT YOU GOTTA DO,
YOU KNOW? IT’S...
STILL A NICE PRODUCT.
WE’RE USING A FLATBREAD SO WE
DON’T HAVE DOUGH TO DEAL WITH,
BECAUSE TEMPERATURE IS CRUCIAL,
SO WE’RE DOING
AN ARTISAN FLATBREAD PIZZA.
I GOT A PEPP HERE.
THAT’S $10.
THANK YOU SO MUCH.
THIS GUY’S MAKING A MESS.
OOPSIE. A VERY
UNATTRACTIVE SIGN.
OUR CLASSIC AUSSIE BURGER
STARTS WITH THIS
AMAZING WHITE FLOUR ROLL,
FRIED ONIONS THAT HAVE
BEEN DRENCHED IN BEER...
AH, THE SWEET SMELL OF BEER.
100% BEEF PATTY, BACON,
EGG, LETTUCE, TOMATO,
AND CHIPOTLE MAYO. AWESOME.
I PREPPED, LIKE 63.
WE’RE CHARGING $8
FOR AN AUSSIE BURGER.
I THINK WE COULD AFFORD
TO GO A LITTLE BIT HIGHER.
YEAH!
WE ARE OPEN!
WOULD YOU LIKE‐‐
TWO AUSSIE BURGERS.
THAT’S $16.
THERE’S THAT EXTRA
AUSSIE BURGER, HAYLS.
I THINK THIS IS ONE OF
THE BEST BURGERS I’VE EVER HAD.
ARE YOU KIDDING ME?
YEAH.
AUSSIE, AUSSIE, AUSSIE!
OI, OI, OI!
SO OUR TEAMS ARE UP AND RUNNING
HERE IN FLAGSTAFF,
CHASING THEIR FOOD TRUCK DREAMS,
STILL WORKING HARD TRYING
TO FIGURE OUT THE BUSINESS.
THAT’S WHY RIGHT NOW
I THINK IT’S A PERFECT TIME
TO GIVE THEM
THEIR VERY FIRST TRUCK STOP.
IT’S A COOKING CHALLENGE
THAT’S GONNA CAUSE THEM
TO STOP, THINK,
STRATEGIZE, AND POSSIBLY,
MAKE A GAME‐CHANGING
DECISION RIGHT NOW.
FOR THIS ONE,
I’M GONNA NEED THE HELP OF
ONE OF ARIZONA’S BEST CHEFS.
BEAU, WE’RE ABOUT TO
GIVE THE TEAMS
THEIR VERY FIRST
TRUCK STOP COOKING CHALLENGE.
I THOUGHT,
SINCE WE’RE IN ARIZONA,
WE’D USE SOMETHING
KIND OF LOCAL.
COOL.
WHAT ABOUT CACTUS?
WOW, MAN, CACTUS.
I’LL TELL YOU WHAT.
IF THEY CAN COOK CACTUS HERE,
THEY CAN COOK ANYTHING.
ALL RIGHT. LET’S DO THIS.
ALL RIGHT.
HELLO?
Hey, what’s up, guys?
It’s Tyler.
HI, TYLER.
Take a deep breath.
It is time...
FOR YOUR VERY FIRST
TRUCK STOP COOKING CHALLENGE.
IT’S OUR FIRST TRUCK STOP.
COAST TO COAST,
EVERY TOP TRUCK
in their area knows
what people like to eat.
They know what flavors
they prefer
AND THEY KNOW
WHAT’S GROWN LOCALLY.
WE GONNA WORK ON SOMETHING
THAT’S GROWN LOCALLY.
ARIZONA IS HOME TO NOPALES,
THE EDIBLE PORTION OF
THE INDIAN FIG PADDLE CACTUS.
WHAT’S HAPPENING?
OH, MY GOD.
WE’RE COOKING WITH CACTUS.
GUYS, FOR YOUR FIRST
TRUCK STOP COOKING CHALLENGE,
you will create a special
INCORPORATING NOPALES,
and put it on your menu.
WE GOTTA MAKE CACTUS.
GUYS, SOMETIME TODAY,
YOU WILL BE VISITED BY ONE
OF THE BEST CHEFS IN ARIZONA,
WHO COOKS NOPALES ON HIS MENU
EVERY SINGLE DAY.
He’s gonna taste your dish,
and then he’s gonna judge.
SOUNDS GOOD.
Whoever has the best dish.
WINS THE IMMUNITY,
so hang up and start talking,
BECAUSE YOUR CACTUS SHOULD BE
PULLING UP RIGHT NOW.
THEY’RE DELIVERING A CACTUS.
SO HOW ARE WE GONNA
INCORPORATE THE CACTUS
INTO OUR DISH?
MAYBE A PEACH NOPALES SAUCE,
AND I’LL MAKE, LIKE,
A NICE GLAZE FOR THE FISH.
OKAY. THAT SOUNDS DELICIOUS,
ACTUALLY. IT SOUNDS REAL GOOD...
SOUNDS GOOD.
SO LET’S DO THAT.
LET’S INCORPORATE
THE NOPALES.
OOH, I LIKE THAT.
WE’LL CHOP SOME UP,
PUT INTO THE RICE BALLS,
AND THEN WE’LL MAKE A LITTLE,
NICE CACTUS SALAD RIGHT ON TOP.
THERE’S NO CACTUS IN ALASKA.
NO, THERE’S NOT CACTUS IN
ALASKA, ONLY IN THE HOUSE PLANT.
WE’RE MAKING
A GOURMET PASTA DISH.
WE HAVE CUCUMBER,
SOUR CREAM, THE CACTUS.
WE’VE DECIDED TO MAKE A FRESH
PLAY ON A TZATZIKI \ SAUCE.
THE CACTUS IS
SUPPOSED TO BE LIKE
EITHER EGGPLANT
OR MUSHROOMS... MM‐HMM.
SO IT’LL BE A LITTLE
HEARTIER, EARTHIER.
SHOULD WE NAME IT?
ALL RIGHT, GUYS. SPIKY IS HERE.
OOH, HOO!
I HAVE HUNDREDS OF THESE TINY
LITTLE NEEDLES IN MY HANDS.
I MEAN, YOU TRY TO PLUCK ONE OUT
AND THEY JUST BREAK OFF.
IT’S LIKE HAVING A HUNDRED
SPLINTERS IN YOUR HANDS.
AAH! IT’S LIKE MY HAND’S
ON FIRE, DUDE.
THE CACTUS HAS ARRIVED.
WHOO!
LOOK AT THAT! WHOO!
CHECK IT OUT.
CHECK IT OUT.
WE DON’T REALLY HAVE TIME
TO FIGURE OUT
WHAT WE’RE GONNA DO WITH THIS,
SO I’M JUST THINKING, LET’S JUST
MARINATE IT IN SOME BEER,
LET’S GRILL IT, AND CHUCK IT
IN THE AUSSIE BURGER.
UH...
GUYS, OUR CACTUS IS HERE.
GUYS, WHY DON’T I PUT
A LITTLE PIECE ON THE GRILL,
SO WE CAN TASTE IT AND SEE
WHAT HAPPENS WHEN YOU COOK IT?
WE ARE DOING AN ITALIAN HOT DOG
WITH A ROASTED RED PEPPER,
SWEET ONION,
AND NOPALES CACTUS RELISH.
THERE’S NO WAY THAT
THE JUDGE CAN’T LOVE IT.
THERE GOES OUR CACTUS.
WHAT I HAVE HERE IS PINTO BEANS,
WHITE ONION, JALAPEÑO,
RED AND YELLOW BELL PEPPER,
CHIVES, BASIL, LIME JUICE,
AND WE’RE GONNA INCORPORATE THAT
RIGHT ON TOP OF
THE FAJITA WAFFLE.
HEY, WHAT’S UP, MAN?
I HEARD YOU GUYS GOT
A GOOD SPECIAL ROCKIN’ TODAY.
I WANT TO TRY IT.
- AWESOME.
- YEAH!
HERE YOU GO, BROTHER.
READY TO GO?
ENJOY.
ALL RIGHT, MAN
NICE, BOYS. NICE.
CHEF MacMILLAN
COMES TO THE TRUCK,
AND I’M JUST,
LIKE, FLABBERGASTED.
I MEAN, THIS GUY’S FAMOUS.
HE’S, LIKE, ON THE FOOD NETWORK.
I HOPE HE LIKES MY FOOD,
BECAUSE FOR HIM TO LIKE IT
WOULD MEAN A LOT.
WHAT I LIKE ABOUT THE DISH...
TEXTURES ARE GOING ON,
YOU GOT THAT FRIED RICE BALL,
CRUNCHY ON THE OUTSIDE,
THAT WARM, SOFT CENTER,
BUT I THINK THEIR SRIRACHA,
THAT MAYONNAISE THEY USE,
THAT SPICY MAYONNAISE,
IS JUST KIND OF TAKING OVER
THE DISH A LITTLE BIT.
GOT SOME
CACTUS BACK HERE?
WE HAVE A VERY SPICY
SOUTHWEST‐TYPE PASTA
TOSSED WITH ROTINI \ NOODLES.
OKAY.
WE DID A PLAY ON TZATZIKI \
WITH THE CACTUS IN IT.
COOL.
ALL RIGHT.
ENJOY.
ALL RIGHT, MOMMA.
THERE YOU GO.
IT’S SEASONED, IT’S GOT
A NICE AMOUNT OF HEAT TO IT,
AND THAT CACTUS SAUCE
REALLY COOLS IT OFF,
SO THERE’S A NICE BALANCE THERE.
IT’S A TASTY DISH.
IS IT A CACTUS DISH?
DEFINITELY NOT.
I WANT THE SPECIAL.
TELL ME ABOUT IT.
IT’S AN ITALIAN HOT DOG.
THE RELISH‐‐IT’S RED PEPPERS,
YELLOW PEPPERS,
SWEET ONIONS, AND OUR CACTUS.
OUR GRANDMAS WOULD BE
SO PROUD OF US RIGHT NOW.
I CAN’T BELIEVE THAT SOMEONE
COULD POSSIBLY GET IMMUNITY.
I’M NOT A WELL‐KNOWN CHEF
THAT PEOPLE COME TO AND SAY,
"HERE, COOK CACTUS."
WE ARE THREE AT‐HOME COOKS
WHO JUST LOVE
TO COOK OUR GRANDMAS’
AND FAMILIES’ RECIPES.
IN A CACTUS BATTLE,
I THINK YOU GOTTA BE
A LITTLE MORE INNOVATIVE.
IT’S NOT A HUGE
WOW FACTOR FOR ME.
DOES IT TASTE GOOD? YES.
I’LL GIVE IT TO THE GIRLS
FOR TRYING.
I’M JUST NOT SURE
I’M IN LOVE WITH IT.
WHAT’S GOING ON,
BROTHER MAN?
HOW YOU DOING?
GOOD, GOOD. WANT TO TRY ONE OF
THESE SPECIALS YOU GOT ROCKIN’.
ALL RIGHT.
OUR ITALIAN BEEF’S
A GREAT SPECIALTY,
AND WE ALREADY HAD ROASTED SWEET
PEPPERS AND ONIONS IN THERE,
SO WE THOUGHT WE’D JUST TAKE
THE ROASTED SWEET PEPPERS OUT,
AND REPLACE IT WITH
THE SAUTÉED AND GRILLED CACTUS.
I MEAN, IT BRINGS
A LOT OF FLAVOR‐‐
THAT STEAK‐CHEESE COMBINATION,
BUT IF YOU’RE TRYING
TO DO SOMETHING UNIQUE,
IT’S YOUR TYPICAL STEAK SANDWICH
YOU GET AT ANY FAIR.
I WANTED CACTUS IN THE DISH,
SO I’M NOT SEEING A LOT OF THAT,
BUT AS FAR AS STEAK SANDWICH
GOES, I’D EAT THIS ALL DAY LONG.
TELL ME ABOUT THE SPECIAL.
I WANT TO TRY IT.
WE ACTUALLY HAVEN’T EVEN
PUT THE CACTUS
INTO ANY OF
THE OTHER BURGERS YET.
WE DON’T EVEN HAVE TIME
TO TASTE‐TEST IT.
HIS BURGER WITH CACTUS
IS GOING TO BE THE FIRST ONE.
IT’S A HOT MESS RIGHT HERE,
WE’RE EATING, I’M TELLING YOU,
BUT THEY ACTUALLY
USED THE CACTUS RIGHT.
I MEAN, IT’S MARINATED,
AND IT’S, UH,
IT’S BEEN GRIDDLED,
AND IT’S SUPER TASTY.
WHERE THEY WENT WRONG IS
IT’S UNMANAGEABLE.
THEY PUT JUST TOO MUCH
INGREDIENTS ON IT.
HOPING TO
TRY THE SPECIAL.
YOU GOT SOMETHING
WORKING TODAY?
ABSOLUTELY.
WE HAVE A LOVELY
CORNMEAL FAJITA WAFFLE...
OKAY.
AND THEN IT COMES WITH
A FRESH CACTUS SALSA.
I LIKE IT,
AND I’M GONNA STAND BEHIND IT
WHETHER HE LIKED IT
OR NOT, BASICALLY.
QUESTION IS, WAS IT
GOOD ENOUGH FOR IMMUNITY? RIGHT.
COOL THING ABOUT THIS DISH IS,
WITH THIS CACTUS,
HE JUST SIMPLY PEELED IT,
CHOPPED IT,
AND ADDED ENOUGH OF IT,
WITH SOME LIME IN THERE,
THAT IT REALLY BRINGS OUT
A LITTLE GOOD LITTLE TASTE
IN HERE, SO YOU GOT
A COUPLE DIFFERENT DIMENSIONS,
WITH THIS SMOKY, KIND OF
GRIDDLED, SPICED CHICKEN,
OVER THIS SLAW THAT HAS
PINTO BEANS, FARMER’S CHEESE,
SOME PEPPERS,
AND A LOT OF CACTUS.
THIS IS A VERY, VERY TASTY DISH.
SO ALL THAT BEING SAID,
I THINK THAT THE WAFFLE’S
A LITTLE UNDERCOOKED
AND A LITTLE DOUGHY.
CHEF. HOW YOU DOING?
COAST OF ATLANTA.
HI THERE.
HI. HOW ARE YOU?
WHAT DO YOU GUYS KNOW ABOUT,
UH, CACTUS NOW? COME ON NOW.
WE’RE ABOUT TO SHOW YOU
WHAT WE KNOW ABOUT CACTUS.
ONE SPECIAL
COMING RIGHT UP.
RIGHT‐‐RIGHT ON UP.
WE GOT A NICE SEARED TILAPIA
TOPPED WITH A NOPALES RELISH.
WOW.
PEACH PICO DE GALLO \
ON THE SIDE,
WITH A LITTLE SALAD FOR YOU.
I’M FEELING REALLY GOOD ABOUT
THE SPECIAL WE PUT TOGETHER.
WE’VE GOT SWEET, WE’VE GOT HEAT,
WE’VE GOT CRUNCH...
WE’VE GOT ALL DIFFERENT FLAVORS
AND ALL DIFFERENT TEXTURES.
GOOD PRO ABOUT THIS DISH IS,
THAT CACTUS, WITH THE TEXTURE
AND THE BLACK BEANS‐‐
EVERYTHING KIND OF
WORKS TOGETHER.
THEN THAT PEACH IS KIND OF
SWEET. I WANTED MORE CACTUS.
ALL RIGHT. LET’S, UH,
LET’S CALL THE TEAMS, MAN.
WE’RE GONNA MAKE ONE OF ’EM
REALLY HAPPY.
HELLO.
Hi, guys.
HEY, TYLER. WHAT YOU DOING?
I’M HERE WITH BEAU MacMILLAN,
WHO IS THE EXECUTIVE CHEF
OF ELEMENTS AT THE SANCTUARY
IN BEAUTIFUL
SCOTTSDALE, ARIZONA.
He is an expert
in cooking with cactus,
and today he was your judge.
OKAY.
GUYS, BEAU MAC HAS TASTED
ALL OF YOUR DISHES,
AND WE’RE CALLING TO TELL YOU
which team has won immunity.
BEAU IS ON THE PHONE
WITH US RIGHT NOW,
TELLING US WHO’S GONNA
WIN IMMUNITY, GUYS.
RIGHT NOW.
ARE YOU SERIOUS?
RIGHT NOW.
SO, BEAU, TELL US WHO WON.
HERE WE GO, Y’ALL.
GUYS, BEAU MAC HAS TASTED
ALL OF YOUR DISHES,
AND WE’RE CALLING TO TELL YOU
which team has won immunity.
SO, BEAU, TELL US WHO WON.
WELL, YOU GUYS D‐‐
ALL DID AN AWESOME JOB,
no doubt, especially since
I know you probably never
used this ingredient before,
and I’m sure you probably have
the battle scars to prove it,
but for me,
TWO DISHES STOOD OUT
ABOVE THE REST, BASICALLY
because of the way you made use
of the ingredient.
UH‐HUH.
AND THOSE TWO TEAMS ARE...
TOP TWO TEAMS.
SEOUL SAUSAGE...
SEOUL SAUSAGE.
AAH!
AND POP‐A‐WAFFLE.
AND POP‐A‐WAFFLE.
YES.
YES!
TOP TWO. TOP TWO.
YES. TOP TWO.
AND A POP‐A‐WAFFLE’S? REALLY?
SO, SEOUL SAUSAGE,
your guys, I was excited
to eat this dish.
It’s right up my alley.
THE FRIED LITTLE RICE BALL WITH
THE KIMCHI‐‐SOLID, SOLID FLAVOR.
OUR STUFF WAS SOLID.
AND, POP‐A‐WAFFLE, YOU GUYS,
I WAS ACTUALLY
SURPRISINGLY IMPRESSED.
I mean, Anthony showed some
cooking chops in this dish.
IT WAS A SAVORY DISH
WITH CHICKEN, NOPALES,
kind of Southwestern‐style
over the waffle,
BUT IT HAD A REAL, REAL TRUE
BALANCE OF FLAVOR.
IT WAS REALLY, REALLY GOOD.
TELL HIM I SAID,
"THANK YOU SO MUCH."
HE SAYS, THANK YOU
WITH ALL THIS HEART.
So Seoul Sausage
- and Pop‐A‐Waffle...
- Mm‐hmm.
Are your two favorites.
Mm‐hmm.
SOMEBODY’S GOTTA WIN IMMUNITY.
WHO’S IT GONNA BE?
This is a tough one,
BUT FOR ME,
the team
who wins immunity is...
POP‐A‐WAFFLE.
WE WON!
YEAH!
AAH!
OH, MY GOD!
YES, YES,
YES, YES, YES!
YEAH, YEAH, YEAH!
YES.
COME ON,
COME ON, COME ON.
GOOD JOB, MAN,
SERIOUSLY.
...- my God!
- Yes, yes, yes, yes, yes!
Yeah, yeah, yeah!
YOU GUYS ALL RIGHT?
YEAH!
THAT IS SO GOOD.
OH, MY GOD, MAN.
OH, MY GOD.
WHOO! OH, MY GOODNESS.
THIS IS BANANAS.
WE’RE ON TO THE NEXT CITY
NO MATTER WHAT HAPPENS.
ALL RIGHT, POP‐A‐WAFFLE,
CONGRATULATIONS ON IMMUNITY,
but that doesn’t mean
you should let up.
You should use this time
to work out the kinks.
And as for the rest of you,
YOU KNOW WHAT THIS MEANS.
You now have
a one‐in‐six chance
of going home.
OH, AND, UH, ONE MORE THING‐‐
THIS IS NOT THE LAST TIME YOU’RE
GONNA HEAR FROM ME THIS WEEKEND.
KEEP YOUR PHONES HANDY.
AAH. OKAY. HE’S GONNA
CALL US AGAIN WITH SOMETHING.
THANK YOU SO MUCH, MAN.
OKAY. HEY,
GOOD TO SEE YOU, BRO.
GOOD TO SEE YOU, TOO, MAN.
THANKS FOR HAVING ME.
APPRECIATE IT.
WE DIDN’T WIN IMMUNITY.
WE’RE CHEFS
THAT WENT TO SCHOOL...
THAT GOT EXPERIENCE,
YEARS OF EXPERIENCE,
AND WE’RE LETTING A WAFFLE TRUCK
WHUP OUR.
WE WANT TO WIN THIS GAME?
DO WE WANT TO GO BACK TO
OUR SAME OLD LIVES? I DON’T.
LENA’S A BIT FRUSTRATED,
AND I CAN FEEL HER PAIN.
I CAN FEEL HER EMOTIONS. I’M NOT
READY TO GO BACK TO A JOB.
I’M NOT READY TO GO BACK
TO PUNCHING THE CLOCK.
WE GOTTA MAKE SOME MONEY,
AND IF WE DON’T,
IT’S NOT LOOKING GOOD.
BURGER FOR MORGAN.
HERE YOU GO, BABE. ENJOY.
THANK YOU.
NO WORRIES.
$555. SO WE’VE PROBABLY MADE,
LIKE, $70 CLEAR RIGHT NOW.
IT’S NOT ENOUGH, GUYS.
NO.
IT SEEMS LIKE
WE’VE BEEN SLAMMED ALL DAY,
BUT THE MONEY’S
JUST NOT ADDING UP.
I FEEL LIKE WE SHOULD HAVE MADE
AT LEAST ANOTHER
FEW HUNDRED DOLLARS.
PRICES, AS WELL, WE SHOULD
RE‐TALK ABOUT, TOMORROW.
YEAH. OH, WELL, I THINK
THEY’RE WAY TOO LOW.
YEAH.
I THINK THEY SHOULD
HAVE BEEN $10 BURGERS.
10 BUCK BURGERS,
5 BUCK FRIES...
WELL, YOU GUYS‐‐I WANTED TO.
YOU GUYS WANTED TO GO LOWER.
$2 HOT DOGS! $2 HOT DOGS!
HERE’S A HOT DOG.
HERE YOU GO!
THE DAY’S ALMOST OVER, AND SO
WE’RE DOING A LAST‐MINUTE PUSH,
LETTING EVERYBODY IN THE STREET
KNOW THAT OUR HOT DOGS ARE $2.
EVERY DOLLAR IN
THIS COMPETITION COUNTS.
ONE MORE. THE LAST ONE
OF THE NIGHT. $4. LAST ONE.
LAST CUS‐‐LAST PERSON
TO GET THE FRIED BALLS.
WE HAVE
NINE BURGERS LEFT.
GREAT. THAT’S AWESOME.
AWESOME NEWS.
AND THAT’S‐‐
IT IS. WE JUST NEED
TO MAKE MORE MONEY.
MM.
THAT’S ALL.
I THINK THIS IS JUST
A LEARNING PROCESS.
I DEFINITELY THINK
THE BURGERS NEED TO BE $10.
YEAH. WE CAN DO THAT.
YEAH.
PRICING
IS REALLY IMPORTANT.
TOMORROW, I’M THINKING,
WE HAVE TO PUT OUR PRICES UP.
IT’S THE ONLY WAY I FEEL THAT
WE’RE GONNA STAY IN THE GAME.
WE’LL BRING IT
AGAIN TOMORROW.DONE.
ALL RIGHT.
ALL RIGHT.
LET’S WRAP IT UP.
ALL RIGHT.
ALL RIGHT.
LET’S WRAP IT UP.
COMING UP...
YOU GUYS ARE ALL GOING VEGAN
for the rest of the weekend.
TYLER, YOU’RE KILLING ME.
WHAT ARE WE GONNA DO
WITH VEGAN?
I THINK I GOT WATER FLOW.
SEOUL’S WAITING FOR IT.
IT’S DAY TWO
IN FLAGSTAFF, ARIZONA,
AND OUR ROOKIE TEAMS ARE
AT THE ONE LOCAL CAMPGROUND
THAT CAN ACCOMMODATE
SEVEN FOOD TRUCKS.
THIS NEEDS TO BE LIKE THIS.
ALL THE TEAMS ARE EAGER
TO GET BACK ON THE STREETS
AND MAKE SOME MONEY,
BUT FIRST THEY NEED A FRESH
SUPPLY OF FUEL, ICE, AND WATER.
MAKE SURE THEY DON’T
TAKE OUR HOSE OFF.
OH, YEAH.
PROBLEM IS,
THERE’S ONLY ONE HOSE.
WE JUST GOTTA WAIT.
DON’T GIVE ’EM
OUR HOUSE.
NOT TILL IT’S DONE.
RIGHT.
THAT’S NOT‐‐
IT’S AN UNFAIR ADVANTAGE.
THERE COULD BE A FIGHT,
’CAUSE THE SAUSAGE BOYS
BEEN WAITING ON THE WATER.
CARLO PROMISED US THAT
WE’D GET THE HOSE NEXT,
SO I SEE MIKE, FROM COAST OF
ATLANTA, KIND OF LURKING AROUND,
AND I’M LIKE, "IS HE DOING
WHAT I’M THINKING HE’S DOING?"
HERE WE GO, HERE WE GO.
IT’S COMING OUT.
YOU GUYS ARE DONE.
YO. MIKE. BRO.
WHAT ARE YOU DOING, BRO?
YO.
NO, MIKE.
DON’T, BRO. HEY.
YO, MIKE.
WE WERE NEXT, BRO.
HEY, WE SAID, NEXT.
HE SAID, NEXT.
I TALKED TO CARLO, BRO.
HEY, YO.
I’M NOT LETTING GO.
HE’S A BIG GUY.
HE COULD TAKE ME, BUT I’M NOT
GIVING THAT HOSE BACK.
HEY, DUDE,
SERIOUSLY, THOUGH‐‐
MIKEY SAID HE WAS
FINISHED WITH THE HOSE,
AND SAID WHOEVER WANTED IT
COULD GRAB IT. I GRABBED IT.
MIKE,
WE WERE NEXT, BRO.
HEY, MAN, WE’VE BEEN
WAITING IN LINE, BRO.
SERIOUSLY, DUDE.
THAT’S NOT COOL, MAN.
I TALKED TO CARLO
BEFORE Y’ALL PLUGGED UP.
NO, NO, NO. WE WERE
WAITING RIGHT HERE.
YOU WERE WAITING
OVER THERE, BRO. NO.
THAT’S HOW THEY DO IN ATLANTA,
I GUESS, HUH?
GUESS SO. DISRESPECT.
...GONNA
USE THAT NEXT, JAS?
UM, I’M ACTUALLY
AFTER THEM, YEAH.
THANKS, CARLO.
ALL RIGHT.
HEY, FOLLOW US.
HEY, JAS?
YEAH.
DO YOU WANT TO
JUST GO CHECK THE HOSE
AT THE ACTUAL HOSE PART
FOR ME WHILE I‐‐
YEAH, SURE.
OKAY.
WE’RE JUST NOT WITHOUT
PROBLEMS ON OUR TRUCK.
I DON’T KNOW WHAT IT IS,
BUT TODAY IT’S WATER.
IS IT ON, JAS?
WE DON’T KNOW ANY OF THIS.
IT’S ALL LEARNING AS WE GO.
THIS JUST CAME UNDONE.
I’M GETTING
REALLY FRUSTRATED NOW.
WE ARE LOSING VALUABLE TIME.
LET’S ROLL.
WE ARE
BEHIND THE OTHER TRUCKS.
EVERYTHING IS
JUST TAKING SO LONG.
I ALWAYS FEEL LIKE
WE’RE BEHIND THE EIGHT BALL.
MNH. STOP IT!
SO OUR TEAMS ARE UP AND RUNNING
HERE IN FLAGSTAFF,
THEY’VE TACKLED THEIR VERY FIRST
TRUCK STOP COOKING CHALLENGE,
AND BELIEVE IT OR NOT,
POP‐A‐WAFFLE HAS WON IMMUNITY.
IT’S BEEN A BUSY WEEKEND SO FAR,
BUT IT AIN’T OVER YET.
I HAVE GOT
THE PERFECT SPEED BUMP
TO TEST THESE WOULD‐BE
FOOD TRUCK OPERATORS
AND TEACH THEM A THING OR TWO
AT THE SAME TIME.
OH. PHONE’S RINGING. HELLO?
HEY, GUYS.
GOOD MORNING. IT’S TYLER.
HEY, TYLER.
WHAT’S GOING ON, TYLER?
I WANTED TO GRAB YOU
BEFORE YOU GOT STARTED TODAY.
This is your speed bump.
IT’S A SPEED BUMP.
A SPEED BUMP?
Guys, a big part of
operating a food truck
is tracking food trends.
You gotta know
what’s up and coming,
what’s hot right now,
and what’s played out.
HERE IN NORTHERN ARIZONA,
THERE’S ONE TREND IN PARTICULAR
THAT’S GETTING A LOT
OF TRACTION RIGHT NOW,
veganism.
VEGANISM. OKAY.
YOU GUYS ARE ALL GOING VEGAN
FOR THE REST OF THE WEEKEND.
OH, MY GOD.
MIKE, TOTALLY VEGAN MENU.
ALL RIGHT,
SO LISTEN CLOSELY, GUYS.
I SAID, VEGAN, NOT VEGETARIAN,
so it’s no eggs, no milk,
no cheese, no meat,
no animal products of any kind.
TYLER, YOU’RE KILLING ME.
All right, guys, that’s it.
RETHINK, RESHOP,
and you’re going vegan.
TOFU?
CAN STILL DO KIMCHI BALLS,
BUT NO CHEESE, NO EGG...
WE CAN BREAD IT WITH
THE‐‐THE GLUTEN FROM THE RICE.
WE HAVE TO TAKE OUT THE BURGER,
WE HAVE TO TAKE OUT
THE NACHOS NOW...
THERE’S A LOT OF THINGS
WE GOTTA TAKE OFF.
TOFU, CHRIS.
TOFU SANDW‐‐
YEAH.
TOFU STEAK...
YEAH, TOFU STEAK.
ON THE BREAD.
IT’S GOOD, BECAUSE
IT’S GONNA SAVE US MONEY,
AND OUR VEGGIE TACOS ARE GREAT.
WE HAVE THREE ESTABLISHED CHEFS.
GOING VEGAN SHOULD
BE EASY FOR US.
HEY, VEGAN, YOU GOTTA
THINK OUTSIDE THE BOX.
WE’RE JUST GONNA
REPLACE OUR PROTEINS
WITH A LOT MORE VEGGIES.
ZUCCHINIS, PEPPERS, ONIONS‐‐
YOU NAME IT, WE’RE GONNA
PUT IT IN OUR TACOS.
ALL WE’RE GONNA DO IS FRY IT UP.
EVERYTHING ELSE IS THE SAME.
DUDE, WHAT ARE WE
GONNA DO WITH VEGAN?
WE SELL ITALIAN FOOD.
WE WEREN’T EVEN SURE
WHAT THE HECK "VEGAN" WAS.
WE’RE TRYING TO GET OUR HANDS
ON ANYTHING THAT’S NOT MEAT.
THIS IS RIDICULOUS.
VEGAN, RIGHT?
YEAH, RIGHT ON THERE.
AWESOME.
THESE ARE VEGAN.
AWESOME, GUYS.
THEN I FIND
ITALIAN VEGAN SAUSAGE.
WE CAN MAKE VEGAN ITALIAN PIZZA.
ITALIAN VEGAN SAUSAGE
AND PEPPERS.
LET’S GO TO
THE DAIRY AISLE.
THANKFULLY, I HAVE PLENTY
OF BACKGROUND IN THIS,
SO I HAVE COUPLE OF TRICKS
UP MY SLEEVE.
WHAT I ENDED UP COMING UP WITH
WAS A STRAWBERRY LEMON‐LIME
WAFFLE WITH A CORNMEAL BASE,
AND EVEN IF IT DOESN’T WORK OUT
EXACTLY THE WAY I WANT,
WE HAVE IMMUNITY,
AND WE’RE DEFINITELY GOING ON
TO THE NEXT CITY, REGARDLESS.
- ALL RIGHT.
- VEGAN WAFFLE.
OKAY. SO I’M GONNA DO
A VEGAN PASTA THAT’S HOT...
OKAY.
A VEGAN PASTA SALAD
THAT’S COLD...
COOKING VEGAN IS NO PROBLEM.
WE’RE GOING TO MAKE
A HEARTY MARINARA OVER ROTINI,
AND COUPLE OTHER FRESH SALADS.
WHAT’S OVER HERE?
RIGHT THERE.
THE BIG VEGAN BURGER
IS GOOD.
PUT SOME VEGAN CHEESE
ON IT.
RIGHT HERE.
MEATLESS MEATBALLS.
OKAY. GOOD ONES.
WE’RE LOOKING AT
FROZEN MEATBALLS RIGHT NOW,
AND WE EVEN FOUND FRESH SOY
AND TOMATO AND BASIL SAUSAGE.
THE GOOD THING IS
IS WE’RE GONNA HAVE
OUR HOMEMADE MARINARA SAUCE,
SO YOU TOP THAT ON ANYTHING
AND I THINK EVERYTHING
SHOULD BE GOOD TO GO.
WE’RE GONNA
PUT OUR CAR HERE...
OKAY.
FOR RIGHT NOW.GOTCHA.
MAYBE GIVE IT TO NONNA’S
WHEN THEY GET HERE. WE’LL SEE.
THIS IS WHERE
WE WERE YESTERDAY.
OH, GOD. THEY TOOK OUR SPOT.
I’M, LIKE, FLAMING RIGHT NOW.
I’M TURNING THE CORNER,
AND I SEE THAT
MOMMA’S GRIZZLY’S HAS A SPOT,
AND SO DOES THEIR FOLLOW CAR.
THEY TOOK UP TWO SPOTS?
WE HOOKED UP EVERYBODY
YESTERDAY.
I HAVE STEAM
COMING OUT OF MY EARS.
CALL THEM RIGHT NOW, AND TELL
’EM TO MOVE THEIR CAR...
OVER TO THE OTHER SIDE
OF THE STREET.
REALLY, GRIZZLY’S?
WE SAVED YOU A SPOT YESTERDAY.
AND NOW THEY ARE ON THE STREETS
WITHOUT A SPOT FOR US,
AND NOW THEY ARE ON THE STREETS
WITHOUT A SPOT FOR US,
AND THAT IS NOT HOW I PLANNED ON
THIS PARTNERSHIP WORKING OUT.
I’M DONE WITH THEM.
DONE. DONE.
WELL, I SPENT
20 MINUTES‐‐
SHE APPROACHES ME, HER HEAD’S
GONNA BE IN THE CEMENT.
MAKE SURE THAT
YOU GET THE VEGAN POINT ACROSS.
WE’RE DOING CORNMEAL
IN THAT, RIGHT?
RIGHT.
DAY TWO IN FLAGSTAFF
IS JUST AN HOUR OLD,
BUT A MENU‐ALTERING SPEED BUMP
HAS ALREADY CHANGED THE GAME.
BUT A MENU‐ALTERING SPEED BUMP
HAS ALREADY CHANGED THE GAME.
"VEGAN." WHOO!
THE TEAMS MUST GO 100% VEGAN
FOR THE REST OF THE WEEKEND.
TODAY WE’RE NOT
COAST OF ATLANTA.
TODAY WE’RE
VEGAN OF ATLANTA.
SWEET. UH‐HUH.
PIZZA MIKE’S AND SEOUL SAUSAGE
ARE TAKING THE CHALLENGE
IN STRIDE...
I’M SURE
EVERYBODY’S FREAKING OUT,
BUT, YOU KNOW,
WE CALMLY READJUSTED THE MENU.
LET’S GET THE BASICS GOING.
AND SO ARE THE BARBIE BABES,
FOR THEY’RE THE LAST TEAM
TO GET TO THE GROCERY STORE.
THERE WASN’T MUCH TOFU LEFT.
I THINK THE OTHER TEAMS HAVE
BEEN IN AND, UH... RAIDED.
NONNA’S KITCHENETTE IS DEALING
WITH A WHOLE OTHER PROBLEM.
MOMMA’S GRIZZLY GRUB
PROMISED TO SAVE THEM A SPOT
AT HERITAGE SQUARE,
BUT THAT DIDN’T HAPPEN.
LET’S JUST SAY THE JERSEY GIRLS
ARE, UM... NOT TAKING IT WELL.
GRIZZLY’S ACTUALLY HAD
A CAR HERE TO PARK RIGHT THERE
IF THAT GUY MOVED OUT,
AND THEY CHOSE NOT TO.
THAT’S WHY I DON’T LIKE THAT.
I AM FLIPPING.
MOMMA’S GRIZZLY
SCREWED US UP REALLY BAD.
I WANT NOTHING TO DO WITH THEM.
THEY ARE SO UNGRATEFUL.
KEEP LOOKING AROUND
FOR A SPOT SOMEWHERE.
I’VE BEEN DRIVING AROUND.
THERE WAS A SPOT ON THE STREET,
THAT WE SOMEHOW DIDN’T SEE.
OKAY, WE NEED TO
REALLY PULL TOGETHER.
LET’S JUST GET TO
THAT PARKING SPOT.
LET’S OPEN UP OUR DOORS.
LET’S START SELLING.
ALL RIGHT.
JUST PREPPING THE VEGAN SAUSAGE.
IT’S TOMATO AND BASIL.
SAUSAGE AND PEPPER.
NUMBER 22.
I KNOW TOFU’S GOT A BAD RAP,
BUT TODAY WE’RE SERVING
OUR MANLY
TOFU SALAD.
THE MARINADE THAT
WE USE FOR OUR MEAT,
WE CAN ALSO USE FOR OUR TOFU.
IT WAS VEGAN,
SO WE DECIDED TO DO TOFU SALAD.
I GOT A BALL
AND A SALAD, GUYS.
BALL AND SALAD.
ARE WE READY FOR
OUR FIRST ORDER OF THE DAY?
I THINK
WE’RE READY TO GO.
ALL RIGHT, LET’S DO IT.
I AM GONNA TRY
THE FRIED ZUCCHINI TACOS.
ONE FRIED ZUC TAC.
THERE YOU GO, MA’AM.
THANK YOU.
THANK YOU. ENJOY.
VEGAN PIZZA TODAY IN FLAGSTAFF.
ONE DAY ONLY.
I’LL GET A PIZZA
AND A LEMONADE THERE.
SAUSAGE PIZZA.
PAT, WHAT DO YOU THINK,
HOW WE’RE DOING THIS VEGAN MENU?
I THINK WE’RE‐‐
I CAN’T BELIEVE THAT
WE’RE BLOWING IT OUT,
AND PEOPLE ARE LOVING‐‐
WE’RE KICKING IT
RIGHT IN THE HEINIE.
HERE YOU GO, JOANNE.
THANK YOU.
UH‐HUH.
ENJOY.
WE’RE GONNA DROP DOWN
TO $2 FOR THE SLAW,
AND, UH, JUST TRY
AND SELL OUT WHAT WE’VE GOT.
MAYBE WE CAN
GET HOME EARLY TONIGHT.
COLD PASTA SALAD.
IT’S $3.
OKAY.
WAFFLE PARTY
RIGHT OVER HERE AT POP‐A‐WAFFLE.
IT’S JUST THE ONE
WAFFLE TODAY, YEAH.
THE LEMON IS BAKED
IN THE BATTER,
AND THEN WE TOP IT WITH SLICED
STRAWBERRIES AND A LIME WEDGE.
WOULD YOU LIKE TO TRY ONE? I WOULD.
OKAY. THAT’LL BE $6.
WE DON’T HAVE
A GOOD LOCATION TODAY.
PEOPLE ARE STAYING
UP WHERE THE OTHER TRUCKS ARE,
AND THEY REALLY CAN’T
SEE US AROUND THE CORNER.
WE WERE
45 MINUTES LATE.
YES.
IT’S ALL ABOUT LOCATION HERE.
WE’RE OPEN AND WE’RE GETTING
A TRICKLE OF CUSTOMERS.
IT’S DEFINITELY NOT
LIKE YESTERDAY.
WE’RE DOING THE MUSHIE BURGERS.
BALSAMIC, SOME OLIVE OIL...
- THAT’S $8, MATT. THANK YOU.
- YOU GOT THAT RIGHT.
WE’RE JUST KIND OF TRYING TO
GET RID OF ALL THAT WE HAVE.
IT’S ALL FRESH‐MADE TODAY,
BUT WE’RE GONNA CLOSE‐‐
WE’RE GONNA CLOSE EARLY.
WE ARE... OUT OF FOOD.
THERE IS NOTHING LEFT
IN THE TRUCK TO SELL.
IT’S NOT BAD AT ALL.
ACTUALLY, A PRETTY GOOD STACK.
I REALLY WOULDN’T BE SURPRISED
IF WE WEREN’T IN THE TOP TWO.
IF WE GO TO THE STORE, ALL
WE’RE GONNA DO IS SPEND MONEY.
WE WON’T HAVE TIME
TO COME BACK AND PREP ANYTHING.
WE ARE DONE.
GRIZZLY’S LEAVING. JAS?
CAN YOU RUN DOWN AND S‐‐
AND STAND IN THE SPOT?
IN THE MIDDLE
OF ALL THE CRAZINESS,
I SEE MOMMA’S GRIZZLY GRUB
LEAVING FROM UP THE ROAD.
I’M LIKE, "I AM ON THAT.
JAS, GET UP THERE.
SAVE THAT SPOT. THAT’S OURS.
WE’RE MOVING."
SKYE? SIT TIGHT.
OKAY.
THIS COULD BE OUR SAVING GRACE.
THEY’RE LEAVING EARLY.
WE ARE NOT.
WE ARE HUSTLING TO THE END.
STOP. PERFECT.
THEY PULLED OUT,
AND BARBIE BABES MOVED IN.
MOMMA GRIZZLY’S MIGHT BE
A LITTLE TOO OVERCONFIDENT.
WHAT ARE THEY THINKING?
EVERYTHING ON MY MENU IS $5.
- WE GOT, LIKE, EIGHT BALLS LEFT, SO...
- EIGHT BALLS LEFT?
LET’S SELL OUT.
LET’S SELL OUT, MAN.
- WE HAVE ABOUT 20 SANDWICHES TO SELL.
- MM‐HMM.
IT’S ABOUT 160 BUCKS.
THAT COULD BE THE DIFFERENCE...
MM‐HMM.
BETWEEN US GOING HOME...
MM‐HMM.
AND US STAYING.
$5. EVERYTHING HALF OFF.
$5 FOR A TACO PLATE.
I’M GONNA DO FINAL PUSH‐‐
5 BUCKS PLUS TIP.
EVERY DOLLAR COUNTS
AT THIS POINT.
ANY LAST PUSH COULD
KEEP US IN THE RACE.
5 BUCKS EACH.
YES, THANK YOU.
GET A CHOPPED SALAD
IN A TO‐GO CONTAINER.
ONLY GOT SIX MORE
FLAMING FRIED BALLS LEFT, GUYS.
HELP US SELL OUT.
FOCUS!
PLEASE! WE NEED TWO! WE HAVE TO
GET RID OF THE LAST TWO!
THANK YOU SO MUCH.
YAY.
YAY.
YAY.
WE CONQUERED.
I THINK WE CONQUERED. NO MATTER
WHAT THEY THREW AT US...
WE DID GOOD.
WE‐‐WE TOOK THE BULL
BY THE HORNS. YEAH.
THANK YOU, FLAGSTAFF.
I’M READY FOR THE NEXT CITY,
MY MAN. LET’S DO THIS.
LET’S GET OUT OF HERE.
IT WAS A GOOD MOVE TO
TAKE OVER THE GRIZZLY’S PLACE...
MM.
IN THE LINEUP.
TOTALLY. YEAH.
YEAH.
I THOUGHT‐‐WE’VE HAD
A LOT OF FUN HERE.
WE PROBABLY MADE 100 BUCKS
JUST BY DOING IT.
ABSOLUTELY.
IN THE LAST 40 MINUTES.
WE HAVE HAD AN AMAZING
LAST COUPLE OF HOURS,
BUT WE’RE STILL
A LITTLE BIT SCARED
BECAUSE OF THE WAY
THINGS STARTED OUT THIS MORNING.
GOOD WORK, GIRLS.
PULLED THAT ONE
OUT OF THE ASS. YEP.
GOOD WORK.
WE DID THE BEST WE COULD.
WE GAVE IT OUR BEST SHOT.
YEP.
GUYS, HERE WE ARE‐‐
OUR SECOND GREAT FOOD TRUCK RACE
ELIMINATION.
OUR SECOND GREAT FOOD TRUCK RACE
ELIMINATION.
A WEEK AGO, YOU WERE ALL
FOOD TRUCK ROOKIES,
AND IT SHOWED,
BUT THIS WEEK WAS DIFFERENT.
EACH AND EVERY ONE OF YOU
GREW BY LEAPS AND BOUNDS.
YOU WERE FASTER, BETTER,
AND SMARTER, AT EVERY TURN.
THE BOTTOM LINE IS,
SEVEN VERY EFFECTIVE
FOOD TRUCK OPERATIONS EMERGED,
BUT THERE WERE STILL
PLENTY OF MISTAKES.
AND ONE OF YOU...
IS GOING HOME RIGHT NOW.
THE ATMOSPHERE
IS VERY TENSE.
THERE’S A LOT OF WORRIED LOOKS
ON PEOPLE’S FACES.
LET’S FIND OUT YOUR TOTALS
AND WHO WILL BE
HANDING ME THEIR KEYS.
IN FIRST PLACE,
WITH AN IMPRESSIVE TOTAL
OF $2,330...
WOW.
SEOUL SAUSAGE.
COMING IN FIRST
IS AMAZING.
MY PARENTS IN THE BACK
OF MY MIND ALWAYS,
JUST KIND OF REAFFIRMS
THAT WE’RE HERE
FOR THE RIGHT REASONS.
YOU CAN TAKE A STEP BACK.
IN SECOND PLACE...
WITH $2,157,
PIZZA MIKE’S.
- WAY TO GO, MAN.
- YEAH.
WHOO!
SEOUL SAUSAGE JUST
BEAT US TWO WEEKS IN A ROW.
THIS IS SHAPING UP AS
OLD SCHOOL VERSUS NEW SCHOOL.
NOW IN THIRD PLACE,
WITH $1,410,
NONNA’S KITCHENETTE.
YES!
YAY!
YAY. IT’S LIKE
THE SAME THING...
YEAH.
ALL OVER AGAIN.
WHOO!
THE JERSEY GIRLS ARE MOVING ON.
IN FOURTH PLACE,
WITH $1,280,
COAST OF ATLANTA.
CONGRATULATIONS.
GOD.
WHOO!
WE’RE IN THE BOTTOM THREE.
I’M GONNA BE COMPLETELY
DISAPPOINTED IF WE GO HOME.
I DON’T KNOW WHAT ELSE
WE COULD HAVE DONE.
MOMMA’S GRIZZLY GRUB,
BARBIE BABES,
POP‐A‐WAFFLE‐‐
YOU ARE THE BOTTOM THREE,
BUT WE ALL KNOW THAT
POP‐A‐WAFFLE HAS IMMUNITY.
SO, GUYS, ENJOY IT, BECAUSE
YOU FINISHED DEAD LAST...
WITH $745.
THAT IMMUNITY
SAVED OUR.
WE WOULD HAVE BEEN GOING HOME,
BUT CHEF ANTHONY SAVED THE DAY
WITH HIS AWARD‐WINNING
CACTUS SALSA.
THAT LEAVES MOMMA’S GRIZZLY GRUB
AND BARBIE BABES.
ONE OF YOU IS SAFE...
AND THE OTHER TEAM
IS OUT OF THE RACE.
BARBIE BABES,
YOU FINISHED IN A FRENZY,
BUT HERE YOU ARE AGAIN
IN THE BOTTOM TWO.
AND, MOMMA’S, YOU GUYS HAD
A REALLY STRONG SATURDAY,
AND THEN THE FIRST
TO CLOSE UP ON SUNDAY,
AND YOU DIDN’T REALLY SEEM
TO BE THAT CONCERNED ABOUT IT.
AND NOW THAT YOU’RE
IN THE BOTTOM TWO,
YOU THINK YOU COULD HAVE
DONE SOMETHING DIFFERENT?
I’M PROUD THAT WHAT WE DID,
AND GO HOME OR GO ON,
I HAVE NO REGRETS.
WELL, FOR THE RECORD,
THE DIFFERENCE BETWEEN
THE 2 TEAMS IS $170.
IN SIXTH PLACE,
AND SAFE, BARELY...
MOMMA’S GRIZZLY GRUB.
OH!
CONGRATULATIONS.
YOU’RE SAFE FOR NOW.
THANK YOU, GUYS.
THIS WEEK, I FELT EVERYBODY’S
EYES ON ME FROM THE BACK.
IT DIDN’T FEEL GOOD AT ALL.
I DON’T EVER WANT
TO FEEL THAT WAY AGAIN.
YOU THREE MADE
A CLASSIC ROOKIE MISTAKE.
YOU ALWAYS KEEP SHOPPING.
YOU ALWAYS KEEP SELLING
TO THE BITTER END.
WE WERE OVERLY CONSERVATIVE
BECAUSE OF WHAT WE SPENT IN L. A.
AND HOW BAD IT WAS,
SO WE’LL HAVE TO FIND
A BALANCE THERE.
WELL, YOU’RE MOVING ON.
CONGRATULATIONS.
OH, MY GOD.
WELL, BARBIE BABES, THIS IS
THE END OF THE ROAD FOR YOU,
AT LEAST IN THIS RACE.
WE WISH YOU THE BEST OF LUCK
IN LOS ANGELES
WITH YOUR CATERING COMPANY.
YOU BROUGHT A LOT TO THE RACE‐‐
BIG SMILES, BIG ENERGIES.
GUYS, GIVE ’EM
A ROUND OF APPLAUSE.
THEY FOUGHT LIKE CHAMPS.
ALL I CAN THINK IS,
IF WE ONLY CHARGED
A COUPLE OF DOLLARS MORE
FOR OUR AUSSIE BURGERS,
WE’D STILL BE IN THE RACE,
AND THAT’S DISAPPOINTING.
HAYLEY, SKYE, JAS‐‐
I NEED YOUR KEYS.
HERE YOU GO.
THANKS SO MUCH.
THANK YOU. CAN I GET A HUG?
YEAH, I’LL GIVE A HUG.
I’M REALLY SAD
TO LEAVE THE RACE,
BUT I’M REALLY
LOOKING FORWARD TO JUST
GOING BACK TO LOS ANGELES
AND GETTING MY CATERING BUSINESS
REALLY OFF THE GROUND.
I’VE LEARNED SO MUCH HERE.
SO WE HAVE SIX REMAINING TEAMS.
YOU’RE ONE STEP CLOSER
TO WINNING
YOUR VERY OWN FOOD TRUCK,
AND $50,000.
AND NOW YOU’RE ON
TO CITY NUMBER THREE,
WHERE THERE’S A WHOLE NEW SET
OF CHALLENGES WAITING FOR YOU,
AND THAT NEXT CITY IS...
608 MILES DUE EAST.
WE’RE GOING TO AMARILLO, TEXAS.
WHOO!
GOING TO TEXAS. YEE‐HA!
LET’S GET ROLLING!
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE" ‐‐
YEAH, BABY!
THERE’S ONE MORE THING
I gotta tell you about tonight.
For your truck stop
cooking challenge,
YOU’RE ALSO
gonna create
a ballpark special.
WHAT’S UP, AMARILLO?!
WHOO!
HOT WINGS!
WHOO!
HOT WINGS!
FRIED BALLS, FRIED BALLS.
You’re all getting a boot
on your wheel.
WE’RE HERE TO STAY.
I KNOW WHAT THE KEY’S FOR!
BAM.
Closed Captions provided by
Scripps Networks, LLC.