The Great Food Truck Race (2010–…): Season 5, Episode 4 - High Steaks in OKC - full transcript

Previously on
"The Great Food Truck Race..."

Eight teams of
food truck novices

gathered in
Santa Barbara, California

to launch a brand‐new season of
"The Great Food Truck Race."

to launch a brand‐new season of
"The Great Food Truck Race."

Let's go!

The prize‐‐

their very own
state‐of‐the‐art food truck

and $50,000.

Let there be bacon!!

It's been three weeks of
intense food truck boot camp.



We have 30 minutes
to write a food truck jingle.

♪ Come on down to Lone Star

And the spot where
Lone Star stood in week one...

First place,
Lone Star Chuck Wagon.

Beach Cruiser has now claimed
two weeks in a row.

Beach Cruiser.

Beach Cruiser.

The Cleveland boys
from Let There Be Bacon

started the race
on the chopping block,
Bacon!

But now have settled
into the middle of the pack.

Man, I love seeing bacon love.

Madres Mexican Meals
has proved their food is great.

Madres.

But almost going home last week



shows they still need to
figure out the rest of
their business.

People drink and drink,
but they don't eat.

And Middle Feast
has worked their way
up to second place

and now have their sights set
on taking the top spot.

Come and get
your falafels!

Now the race comes here
to Oklahoma City.

Five 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!

Closed Captions Provided by
Scripps Networks, LLC

Hey, Shane, so what you do think
about our menu in this town?

I think our menu's getting
perfect for this town,

maybe like, a few tweaks.

We need to get California
Fresh Truck all day long,

but when you're not
in California

you can't be so fresh.

You gotta cater
to what the people want
and what they're used to

so we're gonna throw a couple
fried options on there.

Maybe we could do like,
a Thunder Up Box,

like fried okra,
fried pickles,

fried avocados
all in the same box?
That's why we love you.

Two weeks ago we were in
the bottom two.

Now we're at the top two.

Our biggest competition
this week is the Beach Cruisers.

Um, I don't know,

I'm having the feeling
that their fish tacos
and fried avo‐s

are not gonna work here
because people want like, meat.

Our goal in Oklahoma City
is to be first, not second.

We want to be first
and stay there and win this.

I don't want to be
in the bottom ever again.

I think that we're gonna do
great here, man.

I did a little bit of research
when we were on our way here

and it looks like
there's a couple key areas.

There definitely looks like
there's an area called
Bricktown.

I'm feeling super confident
coming into OKC.

We've improved every week
and pulled ourselves
from 7th to 3rd

and I just want to keep
that trend going.

That partnership
that we had with Middle Feast

really saved our butts

so we gotta try to find
a local business

and try and stay
in one location

so people really know
where to find us.

I completely agree
with that, man,

it's so smart.

I still really believe
in our food.

We've had fantastic reviews

so in Oklahoma City
we're not gonna change anything.

We have it down to a science

and everything's running
pretty smoothly.

Austin was not the place for us.

It really wasn't.

In the last city we were
almost eliminated by $6.00.

We really have to step it up
in Oklahoma‐‐

re‐strategize our menu,

our prep time, everything.

Bringing home a food truck
and $50,000 would change
my life,

but most importantly
it will show my dad

that I can make a living
doing this.

Hey, food truck teams,

welcome to Oklahoma City,
Oklahoma!

Here we are, five teams left.

Look around,
one of you will walk away

with your very own
state‐of‐the‐art food truck

and $50,000
to start your business.

Last week was
the closest elimination

in the history of
"The Great Food Truck Race."

$6.00, less than the cost of
one entree

sent the Military Moms home.

Madres, $7.00 less
and you would have gone home.

The fire has been lit
under the Madres team's butt

and we are ready
to make it happen
in Oklahoma City.

This show has put some great
food trucks on the streets
of America

and I want one of you
to carry on in that
great tradition.

Matt, why do you want it?

We've worked hard
to get where we're at
in the food industry

and now it's time to move out
and step into our own shoes.

Two years ago
I beat stage 3 cancer.

I'm not gonna let
this competition
break me down.

Andrea, why do you want it?

We're ready to be
out on our own

and we're ready
to take on this business.

I am so tired of
working in a restaurant.

Winning this competition
would mean

I can do it on my own
and I can be my own boss.

So, teams, last week's numbers
were a significant drop from
the week before.

Let's not make that a trend.

So far we have focused
on branding your truck,

marketing that brand

and then creating
strategic partnerships.

Well, teams,
here in Oklahoma City
it's about time.

Time is money.

Time is important to just about
every single aspect of the
food truck business.

Teams, it is really important

to understand the operations
of your own business.

How long does it really take
for you to get the order
into the kitchen

and out to the customer?

So, guys, let's talk about
this weekend.

One of the biggest attractions
in Oklahoma City is the
Stockyards.

For 50 years,

Stockyards City
was the epicenter of
meat processing and packing

for the entire country.

To honor that I want you all
to add one steak dish
to your menu.

All right,
just what we needed.

We're a chuck wagon,
now we can serve some chuck.

And since steak is expensive
I'm upping your seed money
this week, $400.00.

Yay! Whoo!

Having $400 for seed money
is just awesome.

We can get enough bacon
to run our menu the right way

and we can afford to buy
a few other things

to pump up our menu
a little bit.

Now, remember,
the theme this weekend is time

and I am going to be
watching the clock

on everything
that you do.

But, remember
there's always time
for a phone call from me.

So are you guys ready to have
a good time in Oklahoma City
this weekend?

Yes!

Well let's get in our trucks
and let's get rolling!

What the teams don't know

is actually they're getting
the very first speed bump
in Oklahoma City right now.

I told them how important it was
to get up and running quickly.

Let's see if they listened.

The first team
that opens their truck

will get to continue to sell.

The other four teams
will be penalized.

I'm calling to place
a will call order.

Yes, sir.

We're looking for like,
40‐count hamburger bun.

There I know
we're saving the most time

is will calling our order
into a big wholesaler

so we're gonna have our food
waiting when we pick it up.

18 pounds of bacon,
ten pounds of white onions,

20 pounds of sirloin fry tip.

The frozen corn's done.

- What cuantos, babe?
- What?

How many?
Two.

Time is everything,
we need to get in and out.

I have embedded in my brain
the ingredients that we need

so it's gonna be
that much faster.

This is gonna work so great.

Thank you for doing this.
Thank you.

You have no idea
how much time you saved us.

17 bucks, thin slices,

three out of
each little steak?

This is nice.

Cheese and sour cream
and bacon.

The total right now is 502.88.502.88?

So we need to shave
a hundred dollars off of this?

How are we gonna do this?

Now we have to shave
stuff that we need off.

This is gonna be terrible.

One can of cheese sauce.

What do we got?
Chicken thighs,
I've got it.

Shawarma.
Feta cheese.

You have a great day,
thank you very much.
Thank you.

398.32.

We're really good at this.

Let's go.

You total's 419.51.

Twenty bucks,
how much is this?

You guys, the rest of this stuff
we just need.

Twenty bucks, huh?

Go double check your list
and make sure we have
everything.

Let's go, we're done.
Go, go, go, go, go, go.

Guys, our time was 14 minutes.

Wow, we just shopped
in 14 minutes.

I don't know why
we didn't do that before.

Your total is 398.66.
Sorry about all of that.

This is supposed
to save us time.

This isn't saving us
any of that at all.

We still got everything we need.
Yep, we got everything we need.

I heard there's
a lot of stuff going on

in an area called Bricktown.
Yeah.

There's a giant beer festival
this weekend.

We want to be in Bricktown
because that's where
the action is.

I have a friend of a friend
that is down here

and she's already out there
actually looking for a spot.

Do you think
we'd be able to park
around the brew area?

Bricktown Brewery‐‐
one of the hottest spots
in downtown Oklahoma City

is owned by a fellow Ohioan.

That's great,
I look forward to meeting ya.

We're here in Oklahoma City

and we're wondering if we can
park in front of your place.

The strategy for this week
is to be where the people are
in the middle of everything

so we reach out
to this bar called The Mantel.

They have like,
no problem at all.

Oh, awesome.

Is there gonna be parking
ready for us?

We found this amazing location,

it's The Pink Cadillac
in Oklahoma City.

I think we're gonna do
very good over there.

Ah‐ha!

I see all the trucks here‐‐

I see Madres right here,
I see Lone Star right there,

Bacon's just around the corner.

All the trucks
are selling together
on the same street.

This is a great way
to keep our eye on
our competition.

It's gonna be
very interesting today.

All right, so guys,
I'm gonna trim up this steak,

we're gonna marinade it.

Being in OKC, beef capital of
the United States,

I'm gonna have steak tacos.

I'm gonna marinade 'em,
salt and pepper,

I'm gonna cook 'em
a nice, medium rare, amazing.

Look at that line out there.

I don't know how long
these people will wait

but we're gonna set a little bit
of a later time opening

so we can be completely prepared

and crank through those orders.

Time is money
as Tyler would say.

I'm feeling great right now.

We got here, we parked,
we're ready to go.

Unlike other weeks
where it's just me
and my mom in the kitchen,

we have Senorina on board now

so that's more hands
to help us out.

You want a chicken tostada,
big guy?
Yep.

We will get you in 15‐‐
you come back in 15 minutes

and you got your chicken tostada
All right.

Let's try to be open first,

but not at the risk of
being unprepared.

Our goal is to get about
90 per cent of our prep done
in under an hour.

That last ten per cent
can be done as we're selling.

Hey, guys,
how's the shrimp going?
Good.

We have line in front of
our truck even before
we opened.

I just hope
we still have customers

by the time we're finished
prepping and start selling.

What time are you opening?
We're gonna be opening
in like, ten minutes.

How may I help you?

Can I have a tostada?

We're finally opening up
for business and it feels great

'cause it looks like
nobody else is open.

Mom, crank out some
steak fajita quesadillas.

Our steak dish is
a steak fajita quesadillas.

I'm gonna add
some roasted onions
and jalapenos with bell peppers

to give it a spice.

Steak quesadilla coming up.

The boys are in the kitchen
working really, really hard,
I promise.

I know you do
and we want to give it to you.

Guys, we've got a huge line.

I'm getting frustrated‐‐
there's a line of people
outside the truck,

they're all hungry,
they all want bacon.

We've got hungry people
out there wanting to know
how long we've got.

Matt keeps coming on the truck

and asking us how long
until we're open.

We said an hour,
how long has it been?
About 45 minutes.

Okay, so we still have
15 minutes left?

Obviously I want
these doors open...

Please bare with us,
we'll be ready in just a bit.
Please bare with us,
we'll be ready in just a bit.

But fire only cooks food
so fast

so Matt's gonna have to wait
and unfortunately so are
all of our guests.

Hey, don't walk away,
we're almost ready.

Middle Feast is
open for business.

Day one in Oklahoma City
has just begun.

The Lone Star Chuck Wagon,
open for business!

The theme of this week
is time management.

The theme of this week
is time management.

Oklahoma City!

The teams are in the middle of
a secret speed bump.

Madres Mexican Meals,
open for business.

I've been timing them
to see who opened
their door first.

Let There Be Bacon
is now open!

Now it's time to let them know
who won the challenge

and see what happens
when I make the rest of them
close their doors.

Oh, you guys,
I think Tyler's calling.

Hello.
Hey, guys, this is Tyler.

Hi, Tyler.
Hey, Tyler.

You guys, Tyler's on the phone.

I know it's early
in the weekend, but
it's speed bump time.

Speed bump.
Speed bump.

All right,
so what is the speed bump?

Remember this morning
when I said

I was gonna be
watching the clock
on everything that you do,

well I was and I know
when each of you made
your first sale.

Madres Mexican Meals,
congratulations,

you were first
to sell food today

and sold your first dish
by 11:46.
11:46 a. m.

For that, you and only you
can continue to sell
right now.

That's right, teams,

the rest of you need to
fill your remaining orders
and shut your doors.

Because Madres
were the first ones open
only they get to sell.

What?

I'm gonna throw up right now.

The other four teams
you'll be re‐opening
in 15 minute increments

based on how quickly
or how should I say
how slowly you open.

That's super.

Congratulations to the Madres,

way to take
this week's lesson to heart.

Time is money.
Sounds good, Ty.

The rest of you
have some time on your hands.

Stand by and wait for my call

because one team
will be waiting an hour.

Thanks, Tyler.
Not!

Tyler is shutting us down
until further notice.

Boo!

I know, I know.

I have to close these doors
until we're told again.

But don't go far
because we could be
back open in 15 minutes.

It sucks to have to
close our doors

and turn people away.

They're just gonna walk
right on over to Madres truck.

I can't believe that Madres
opened their doors that fast,

like, they couldn't even
load their groceries.

I don't know
what they're cooking over there.

Go, go, go, go, okay,
time is money, guys.

We wanted to come into the city
focused and energized

and that's what we did
this morning

and it's paid off.

We are the only food truck
that gets to be open.

The huevos rancheros.
All right.

Huevos rancheros, one order,
there you go.

Tostadas de jaiba, Senorina.

The difference
between us and them

is our prep takes time
because we're loving our food.

They fry tortillas‐‐

they put refried beans
and chicken and that's it.

I did notice that while
all the other trucks are closed

a lot of people
are crossing the street
coming over to us.

They got tired of waiting
and they wanted some food

and they got good food from us.

Are you ready to eat,
all right.

Come on, Tyler, call us.

Phone call, phone call,
phone call, phone call.

- Hello.
- All right, guys, it's been 15 minutes.

The next truck
that can open up is...

Everybody cross your fingers.

Lone Star Chuck Wagon.

All right, second place,
let's go!

I knew we had to be close.

It's frustrating
but I'm so happy
to be back open.

The Lone Star Chuck Wagon
is back open!

Hi, I'd like to order
a quesadilla and
a thunder wheel.

Thank you very much.

This is the base of
the thunder wheel.

This week we're gonna add
what we call a thunder wheel.

We're gonna take flank steak,

we're gonna roll it up
with our bell peppers,
corn and onions,

cheese, Tex‐mex sauce,

toll it up, cut it,
grill it.

The price of
the thunder wheel

is more than double
everything else on our menu‐‐

22 buckaroos.

All right, so all of it's $50.

And our high‐priced
fancy steak dish is paying off.

People are buying 'em,
they're flying out.

That was really good.

Phone, phone, phone, phone.

Yes, hello.

Fingers crossed
it's gonna be us.

All right, guys,
the third team that
can continue selling is...

Middle Feast.

Middle Feast!
Yes!

Okay, guys,
we are open for business!

Let's do it.
All right.

We're back in business,
we're third.

At least there's other trucks
that are still waiting
for the call.

I'm gonna take that time
and advantage and sell
as much as we can.

Guys, look at all these orders,
we've got all these people.

I chose to do skirt steak
because I like the meat.

I'm gonna serve it
as a steak shish kabob

so it's going to stay
in our theme.

Steak and shawarma.

Thank you very much, enjoy.

This must be what a lion
feels like at the zoo,

just pacing back and forth
in the cage.

Hello.

Hello.

Beach Cruiser and Bacon,
this is for you.

Fingers crossed,
fingers crossed.

Please let us open back up.

The next truck
that can open up is...

This must be what a lion
feels like at the zoo,

just pacing back and forth
in the cage.

Hello.

Beach Cruiser, Bacon,
this one's for you.
Pl
Beach Cruiser, Bacon,
this one's for you.
Please let us open back up.

The next truck
that can open up is...

Fingers crossed.
Fingers crossed.

Bacon, you are
the next to open up

and you can open up your door
right now.

Yes, Yes!

That means Beach Cruiser,
you were the slowest
to sell today.

I'll text you in 15 minutes
so you know when to open
your door.

It's a long weekend

and the one hour
that you just missed
will not kill you‐‐

I just want to
make you stronger.

You can shut us down,
but Bacon will always live on.

We're adding steak
to our menu this week.

We're gonna do
a bacon Philly cheesesteak‐‐

a little sirloin tri‐tip
sliced real thin

with our bacon
cheddar cheese sauce
over the top,

a little bit of that
bacon onion jam underneath.

This is gonna be
a tasty sandwich.

Oh, my God.
There's bacon in the cheese.

I'm shaking it's so good.

It's Tyler, Beach Cruisers,
you can open!

Whoo!!

Having people wait
in our line this line so long

I am so grateful they stayed.

We have a huge line,
I would say it's a quarter mile.

One steak and we need
one mix match.

That's gonna be $20 even.

So one mix with add avo.

Two and a half hours,
awesome tacos, awesome avocados.
But it was worth it.

Come on down!

So we're noticing
here in Bricktown

the foot traffic is slowing down

and I am wanting to leave.

We're gonna head over
to Remington Race Track.

Hopefully, you know,
there's a lot of people there

ready to eat
some authentic Mexican food.

We won the time challenge,
hopefully we continue
with that momentum.

We're open, you guys.

We decided to do combo plates

for people that don't exactly
know what they want to order.

One combo, please.
One combo.

I may do one of the combo.
Combo, all right.

We're selling
a lot of combos.

It's a really good idea,
it brings us a lot of money in.

I wish we thought
about it sooner.

$27.00, please.

It sucked that we couldn't open
for an hour,

but we always
bounce back from it
and make our money back.

We're just trying
to pump it out

and then make our next move.

It's getting late,
the line's dying down.

We need to bust out some place

where there's gonna be a crowd.

Midtown is closer
and the parking's free there.

Everyone says Bricktown
is the spot to be,

but I'm doing my research

and Midtown is an up
and coming neighborhood.

I'm gonna call
this bar Grandad's
and see if we can park there.

You know what, that's perfect,
we're coming, we're coming.

Okay, thank you.

How awesome is this?
Let's hope the people come.

Can we have the smothered
trucker cheeseburger?

Just the burger for you today?
Yes, please.

I'm being overwhelmed
with bacon love right now.

People are talking about
the food and they love it.

People are recommending
the truck, calling their
friends.

All right, $66.00, Jose.

I just took our 200th order.

This day can not be any better.

Oh, my word,
that looks delicious.

As a team
we're really starting
to come together.

Ticket in.

Want to order anything?

No, all right,
have a great day.

When I ask somebody
if they're interested
in ordering something...

You guys want to
go ahead and order?

I'll bring it to you guys.

And they said
that they just ate
and that they're full

I just tell 'em
to have a great day.

I really don't want to push it
and annoy them.

All right,
you guys have a great day.

We're not really
in‐your‐face kind of people.

It's probably something
we should learn how to do.

You guys good,
all right, have a good day.

I'm not happy with the sales
that we're making at the
race track.

I'm worried.

I can not believe
that we rolled up
to some random place

and the people just showed up.

All of you showing up,
rocking out for us,
we love you.

We got shut down
for 45 minutes,

but you know what,
I'm fine with it

because our food takes time
because we put work into it.

We've sold more than
we've sold in a day,

in the whole competition.
I love Oklahoma.

Today was a great, great day,

but we've gotta make
something happen tomorrow,

we can't just kick back
and relax.

It's day two
in Oklahoma City

and our five teams
are looking to improve
on yesterday's sales.

We're gonna be open
in three minutes.

Beach Cruiser put their faith
into a parking spo
Beach Cruiser put their faith
into a parking spot outside
a local church.

With long lines
it seems this decision
is paying off big time.

You rock!

Middle Feast and Madres
return to their same spot
as yesterday,

but it looks like the customers
have not.

We should stay here?
Yes.

Yes, this place
gets really busy.

Meanwhile Lone Star
decided to park outside
of a sporting goods store

and is having
no luck at all.

If it's not great by 1:00
we gotta go.

And Let There Be Bacon
is parked in the same location
as yesterday.

It turns out
anyone who's not at church
seems to be at the brewery.

Can I get the Mother Trucker
cheeseburger

and a Buckeye Bacon pancake?

Bacon and pancakes
with chocolate syrup,
that's crazy.

Very, very good.

I'm really happy
that our pancakes
are blowing up,

but it's $4.00 less than
our big ticket item,
the cheese steak.

Thank you.
Thank you.

We seem to be selling
a lot of pancakes.

Let's just try to push people
into some higher‐‐

higher ticket items if you can.
All right.

Order up for Chris, cakes.

Can I get one combo, please.
Sure, one combo.

Yes, and a chicken shawarma.

Finally the street
is filling up with people

and they're coming out of
the church‐‐

I think we should get ready
for another crazy day.

$35.00, please.

The people in Oklahoma,

they are craving
Middle Eastern food

because maybe there aren't
a lot of places that they
can get them from...

Thank you so much, enjoy.

And this is working
to our advantage.

Now everybody's coming
to get our Moroccan fish tacos.

Good tacos.

Uh‐oh.
Hello.

Hey, guys, this is Tyler,
how are ya?

Oh, hey Tyler.
Ty‐Ty, what's up?

Are you guys having a good time?
Yes, sir.

From everything I can tell
you guys are killing it
here in Oklahoma City.

It seems like
we're all killing it.

I hate to do it to you,
but it's time.

What time is it?
It's time for your Truck Stop
cooking challenge.

Truck Stop cooking challenge,
guys.

Cooking challenge.
Let's hear it.

Oklahoma City is famous
for its fried onion burger.

It was created
during the depression
to stretch a dollar.

Now I'm not talking about
a burger with fried onions
up on top of it,

I'm talking about a burger
that's two parts ground beef

and one part onion.
Okay.

Here is how this challenge
is gonna work.

I want you to head over
to Tucker's Onion Burgers.

We were at Tucker's
the other night.
Shh.

Ask for Randy,
he'll give you
a quick tutorial.

Then you'll be given
all the fresh ingredients
that you need

to become
a fried onion burger truck.

We're a fried onion
burger truck.

Jesus, Maria.

Bring it on.

What's holding us back
in time and prep

is that we have such
a complicated menu.

You put us on that even
playing field, we will win.

And, teams, since we're here
in Stockyard city

I have arranged
for the freshest beef possible.

Yes!

When you re‐open

you'll be serving
a fried onion burger
with fries for $10.00.

$10.00.
All right.

This is also a timed event.

You all have
the same ingredients,

you are all making
exactly the same thing

and the price point
is identical.

What's gonna separate you
is time‐‐

how fast can you prep,
how fast can you sell?

The prize‐‐

first place is
$500 in your till.
500 bucks.

Second place, $250.

Third place,

well you're
just out of the money.

Third place, nothing.

So you gotta get first
or second or nothing.

And, teams, when you've sold 50
fried onion burgers call me

and I'll let you know
where you stand. Got it.

Your Truck Stop cooking
challenge is over at 8:30 p. m.

Good luck.

All right, let's sell this
and get out of here.
Let's go.

We gotta hurry!

Have you ever heard of
those burgers?

Never, I mean,
let's hope it's delicious
and people really want to eat it

because it may be something
that was started here,

but if people don't eat it now

then we're gonna have
a rough time selling it.

To know that
we've officially become
a fried onion burger truck

burgers and Mexican cuisine
are two separate things.

This is not up our alley.

Sounds simple,
onion... burger.
Burger.

We want to win every challenge,
right, boys? Right.

Hey, guys,
how are you all doing?

You want to learn how to make
some onion burgers?
Absolutely, please.

I have never heard of
a fried onion burger in my life

but it seems
right up our alley.

Whenever you guys
get to your meat

you're gonna want to make them
into balls about like this,

a little smaller
than a tennis ball.

Then put 'em on your griddle,
smash 'em like that,

throw a little bit of
onions on there,

kosher salt and pepper.

Whack those onions in there,

season it again,
let the meat sear
a little bit on the bottom,

flip it over

and you're gonna cook it
until the onions are
just caramelized.

Tucker's is showing us one time
how to make these burgers.

The traditional way
that we do it in Oklahoma,

pickle and mustard.
Pickle and mustard.

Burger, onion, cheese, bun,
pickles, mustard,

scoop it, plate it, love it.

I think this is gonna go
really, really well.

You get to grind
your own meat.

No, no, no, no, no,
I see little balls
over there.

That's how we do it.

I have never
grinded meat before.

Oh, Jesus, Maria.

I'm just waiting to see
what is in store for us.

Everything on the shelf here,
take what you need. Sweet.

The grinder, the cutting boards,
the pans, everything.

The oil, too?
Yep.

Oh, nice.

Oh, my God, let's go!

Hey, guys, I'm gonna put
a countdown in front of
the truck down here.

Awesome!

Get people excited about it,
let them know what we're
trying to do.

I'm gonna cut it
into small chunks

making sure there's not
too much fat over the top.

I'm gonna take charge of
grinding these burgers

and cutting up this meat

because if we put too much fat
into this hand grinder

all that it's gonna do
is clog it up

and it's gonna make it
so that we can't get
our burgers out fast.

You want a certain amount of fat
to a certain amount of meat,

that's what's gonna give us
the best product at the end.

Bacon Truck's now serving
famous Oklahoma City
fried onion burgers!

I'm gonna get to grinding
so we can get going, guys.

The burger itself sounds simple,

but it's the grinding of
the meat that's gonna
take time.

The last time
I ground my own beef

was literally
in culinary school

so we'll see.

The grinding is ridiculous.

The meat's
not really going through,

the board is wobbly,
my mom's trying to hold it.

This thing's bending.

This is not the situation
I want to be in,

I want to be making food,

selling it and making money,
that's all.

This is not like
culinary school.

So wha
So what do end up doing?

Grinding and grinding.

This isn't a good thing.

We have one patty, 49 to go.

Fried onion burgers!

There are just four hours
left to sell in Oklahoma City

and our teams
are in the midst of
a huge cooking challenge.

This one's no cheese.

This one's no cheese.

They must all sell 50 fried
onion burgers by 8:30 p. m.

The first two teams to do so
get a huge reward added
to their till.

Thank you so much.

Lone Star started their day
in front of a sporting goods
store,

but business is not good.

This is what we always
get in trouble with,

we're too afraid to move.

All right, let's pack this up
and get out of here.

Middle Feast
and Let There Be Bacon

are both back at their
successful locations
in Bricktown.

Have you tried our burgers yet?

But they, too, are finding it
hard to sell a local favorite
to the locals.

We need your help, guys,
we gotta win this.

After struggling with grinding
their own hamburger meat

Madres Mexican Meals
is finally selling.

We have one
with no cheese.

And Beach Cruiser is heading
back to the same bar
as last night

and it seems
to be paying off.

Two burgers, $20.00
and they come with fries.

I tell you what, I think I do it
just as good as Tucker's.

There we go.

What's holding us back in time

is that we have
such a complicated menu

compared to the other trucks.

You put us
on that even playing field

we will win!

Only 43 fried onion burgers
left over here at Let
There Be Bacon.

No one to talk to.

Bricktown has turned into
a ghost town, that scares me.

Maybe we get some beer tokens
for everybody that buys
a burger‐‐

it gets them in the door.

Yeah, hell yeah.
My man.

We've got a burger and fries
for ten bucks

and we're giving out a drink
at the brewery with it.

Two burgers, please.
Burger, burger.

Bricktown is a nightmare

because when we do find
a parking spot

it's in front of a tree

and everybody's getting
really frustrated.

Okay, stop.

I don't know what else to do.

All I keep hearing
is Tyler in my head

saying, "You're losing time,
you're losing time."

We just have to
open up as fast as possible
because we're way behind.

We only have an hour left.

We have to sell
50 of these burgers

and we're not
anywhere near that.

I am watching
my dreams of winning
this food truck...

disappear.

I don't really
want to go home this week,

we've worked too hard,
that's it,

I don't want to go home.

It's too much work
to get sent home over this.

It's dumb.

Hey, y'all,
come and buy some burgers.

Please, I need your help.

Hey, y'all,
you tried their burgers,
come try our burgers.

So a burger for you?
Yes, ma'am.

$10.00, please.

All right, guys,
we've sold 21 burgers.

That's not bad,
but I don't know
if it's good enough.

The burgers are selling
not bad,

but there's not enough
foot traffic

and it's really hard to get
those numbers.

Hello, ladies,
how are you doing?
Good, how are you?

Fried onion burger.

You have to try our burger
right there in the Middle
Feast food truck.

Just one, only ten bucks.

Okay, just one.
Yes!

As I get the orders
I hop in the truck,

I make the burgers,
send them out

and then I go again
and get more people.

It's really, really hard.

One, two,
thank you so much.

- Whoo!
- Sales are slow.

If it was Mexican food
that's why people followed us.

But we're not serving
Mexican food,

we're serving onion burgers

so we're gonna make
the most of the situation

and hopefully
it turns out well.

Two burgers.
We need eight more.

Are you hungry,

we're trying to sell out
our burgers.

I literally am walking up
to random people on the street

asking them to buy burgers

and they're just
handing me money.

This is awesome.

That was 50, whoo!

Hello.
It's Gretta from Beach Cruisers.

Hi, how are you,
how's it going out there?
We sold all of our burgers.

I have to say
I'm really impressed

because you are the first team.

Oh, we're the first team!

Whoo!
Yes!

You get an additional $500
in your till.

Oh, my gosh, yay.

I can not believe we won
this challenge.

Yeah, thank you Oklahoma!

47, 48, 49!

Ah, one more burger.
One more, one more.

One more burger, yes!

Guys, 50 burgers! Whoo!

Call Tyler, call Tyler!

Hello.
Hi, Tyler.

This is Hilla
from The Middle Feast.

Hilla, how are you?
Good, good.

We just sold 50 burgers.
Great.

Well I've got some news for you.
Yeah.

You're not the first team
to call, but you are
the second.

We were the second team.
Ah, second?

That's right.

So that means you win $250
in your till, that's huge.
Okay.

All right, guys, good luck,

use your time wisely
and I'll see you tomorrow.
Thank you, Tyler.

You made me excited
for a second.

To help us out, $10.00,

you get a burger, fry
and a drink token from
the brewery.

We have three more.

We're so desperate
to sell these burgers

that even
Dylan is out of the truck.

$10.00 with fries, please.

We need to get this done now.

Let me get all three of 'em,
I'll take 'em.

Make the phone call.

Hello.

Tyler, we just
sold our 50th burger,
it's Let There Be Bacon.

Well congratulations
on completing the challenge.

That's a big deal,
you sold 50 burgers.

You guys hustled.

I gotta tell you, man,

you're not
the first team to call
and you're not the second,

you're the third and that means
you're out of the money.

We were the third team?

Okay.
That's rough.

At this point
you can go back
to selling your own menu

and I'll see you tomorrow.

We are crushed,

but we've got 15 minutes
left to sell until we
shut down

so I'm trying to push
as much product out of
this truck as possible.

All right, seven bucks, brother,
thanks a lot, man.
Appreciate it.

I hate to pull the plug
on these guys.

It's Tyler.
Oh, it's Tyler.

Madres, Lone Star Chuck Wagon,

this is a call
just for you two.

Time's up.

I gave you a deadline of 8:30
to sell 50 hamburgers

and neither truck
has done that so far.

We've already had first place
take the first place money

and second place.

There's nothing left for you,
you guys are done.

That's it, pack it up.

I hope you sold enough
this weekend

because you guys are finished.

I'll see you at elimination.

Hey, if this is the end of
the road, y'all, we did
real good.

We went out with a fight.

All right, Oklahoma,
it's been real.

Three other teams
finished it,

only two of them
get the prize

so we'll see
how this goes.

Sorry.

I'm very nervous just to think

that I'm not fulfilling
my son's dream.

Let's just wrap it up
and it was very tight, ladies.

Yes, I agree.

Yesterday was an amazing day

and then today
was the complete opposite.

And then today
was the complete opposite.

I can just hope and pray
that what we did yesterday

was enough
to keep us in the competition.

Teams, welcome to the capital
of the state of Oklahoma.

The winds are howling

and it's time for our fourth
"Great Food Truck Race"
elimination.

In Austin the sales were slow,

$11,000 for the entire weekend.

Well, guys, if this were
the Red River rivalry

then Oklahoma
would have dominated.

Guys, you sold
just over $25,000.

Oklahoma City came out for you.

But, of course,
there is a flip side‐‐

this is a competition.

One team is about to go home

with a number that would have
put them in first place

in any of our previous
three cities.

Looking around,

all of the teams
are looking pretty confident.

This might be harder
than I realized.

I hope you're taking
this food truck boot camp
as seriously as I am.

This week we talked about time,

specifically
that time is money.

Tommy, I noticed
you timed yourselves

both Saturday and Sunday
with your shopping.

How did that work out?
It worked out pretty good.

We managed to get out of
the supermarket first.

Did you improve
your time shopping
from one day to the next?

Yes, the first time it took us
14 minutes in and out

and the second day
was 11 minutes.

What about you guys,
Beach Cruiser,

you guys were the last to open,
what took you guys so long?

We had long lines

and we knew
that when we opened
we wanted to crank it out.

All right, guys,

let's talk about the Truck Stop
cooking challenge.

Beach Cruiser,
you earned the $500 prize‐‐

that is four straight weeks

of either first or second place
with the challenge money.

Congratulations.

So teams it's time
to get down to business.

It's time to find out
who made the most,

who made the least,

and which team
will be handing me their keys

and making the long,
lonely trip home.

Good luck to all of you.

In first place
with a very impressive total‐‐

6,000, that's right,
I said $6,220,

Middle Feast.

Yes, finally.

Our win was just
for my daughter.

Take a step back,
congratulations, you're safe.
Thank you.

All right, moving on.

In second place with an
equally impressive $5,580,

Beach Cruiser,
congratulations.

You can take a step back,
you're rolling on to
the next city.

And now in third place
with $5,072,

Let There Be Bacon,
congratulations, guys.

You did a great job
this weekend.

Take a step back,
you're safe.

That leaves
Lone Star Chuck Wagon
and Madres Mexican Meals.

Whoever gets eliminated
right now,

just know you are
a professional food truck

and you could compete
in any city in America.

Madres, you had
a great day on Saturday

and then moving into Sunday
you were in second place.

What happened on Sunday?
The burgers, I mean,

we did what we could
in the time that we had.

Here we are again,

bottom two.

And Lone Star Chuck Wagon,
bottom two.

Are you guys just as surprised
as I am?

I thought we had
a great day on day one

and it started out
as a great day on day two,

but then it just nose dived.

I am not ready to go home‐‐

we're too good of a team,
we've worked too hard.

I hope we advance.

All right, guys, it's time.

In fourth place

with $4,646‐‐

safe and moving on
to the next city...

Lone Star Chuck Wagon.

I am so relieved.

I know we can
win this competition

so we have to do better.

Madres, it's actually
breaking my heart
a little bit‐‐

you guys
came to this competition
as like a ray of sunshine,

really great,
authentic Mexican food,

and I'm so sorry to do this,

but I think you're a better team
because of this experience.

Definitely.
Yeah.

It was a great journey.

Javier, you went into
this competition with one point

and that's to
prove to your father

that being a chef
is a noble profession

and you did that, my friend.

Thank you.

Luisa, are you proud of
your son?
I'm very proud of him.

Madres, thank you so much
for sharing your journey
with us

and Luisa, thank you for sharing
your recipes with us.
You're welcome.

Please step forward
and hand me your keys.

I'm sorry.

Thank you for
the opportunity.
You got it.

I came in this competition
with nothing

and I'm leaving this experience
with so much more

and no one can ever
take that away from me.

Viva, Mexico!

Viva, Madres!

I think what I'm gonna miss
the most about this competition

is the people
and the friends that we've made.
Yes.

As much as I wanted to show up
to the house with the truck

and the money to show my dad

I know that he's proud of me.

This is only the beginning
of Madres.
Yeah, I'm ready for it.

I'm definitely gonna miss
our truck, though.

Well we've got four teams left,

four really good teams,

and I think we've got
some really great cities
ahead of us.

Who's ready to go on
to the next city?

Yeah!

Come on, where we going?

Guys, we're headed
500 miles north and east.

We're headed to
St. Louis, Missouri,

the Gateway to the West.

- Are you guys ready to have a good time?
- Yeah!

Well let's get in our truck
and let's get rolling!

St. Louis, baby!!

We are off to St. Louie.

St. Louis!

It's another city
I've never been to,
I'm very excited.

Next time on
the "Great Food Truck Race..."

Welcome to St. Louis, Missouri,
the Gateway to the West.

Whaa‐hoo!

Let's do it, guys.

This week we're gonna focus
on food quality.

It's time for
your Truck Stop
cooking challenge.

I've never been so nervous
in my damn life.

I've never been so nervous
in my damn life.

Let's keep it rocking
and don't give up.

I'm nervous.
It's really scary.

If we don't get this challenge,
we're done.
Oh, boy.