The Great Food Truck Race (2010–…): Season 5, Episode 6 - Shrimpin' Ain't Easy - full transcript
Three teams remain, when the competition arrives in Mobile, Alabama, where host Tyler Florence challenges them to cook, locally. Also: he wants everyone to add a brunch dish to their menus.
Previously on
"The Great Food Truck Race"...
Eight teams of aspiring
food truck owners
launched a frantic
cross‐country journey.
The prize?
A state‐of‐the‐art
food truck and $50,000.
Yeah, buddy!
For five
of those teams,
what started as
a dream come true
became a wake up call.
I got beat by
a quesadilla.
Now,
only three teams remain.
Lone Star Chuck Wagon
started the race
by taking first place
in Venice Beach.
But in Oklahoma City,
they almost went home.
It's too much work
to get sent home.
However,
in St. Louis,
a rock star performance
put them back on top,
Congratulations.
making Lone Star
the team to beat.
Obviously there's a giant bulls
eye on our back.
Let There Be Bacon
had a rough start
and barely made it out
of the first city.
Frustrating as hell.
Since then,
they've recruited
a Bacon Army
in every town.
Bacon! Bacon!
Bacon will
always live on!
And then
there's Middle Feast.
Last week in St. Louis,
they found themselves
back in the bottom two,
Middle Feat.
but managed to
out‐earn Beach Cruiser
by $160, sending
the former favorites
home to Venice,
California.
And now the race comes here,
to Mobile, Alabama.
Only three trucks remain,
but not for long.
Who will go home next?
There's only one way
to find out.
I'm Tyler Florence,
and this is
"The Great Food Truck Race."
Let's get rolling.
Food Truck Road Trip!
We're in second place.
Second place, man,
from seventh.
From seventh.
From seventh place.
Going on in this competition
means everything to us.
It affects our whole family
and all of our friends
and everything that
we do moving forward.
If we go back,
we're going back to nothing.
Like, we're going back
to no jobs,
we're going back to the same
problems that we left.
I want something better
for Matt and Dylan.
I want something
better for myself.
I think we need to take
what Tyler said to heart.
I think we need to
start focusing
on bacon more
as our main protein.
I agree with you.
Sweet home Alabama.
I think they really like
seafood and fish over here.
I think the spicy Moroccan
fish tacos will play good.
We were thinking the whole race
that it's our disadvantage
that we're not doing
something, like,
American, but now I understand
it's our advantage.
People want to try
different stuff,
and we are definitely different.
You can get Tex‐Mex anywhere
and bacon everywhere,
but Israeli/American
fusion cuisine,
that's special.
There's only
three teams left,
so if we win this,
then we're in the finale.
I know there's a lot of
displaced Texans
out here as well.
Last week's menu put us
in first place.
Our confidence is at
an all‐time high
for this competition.
We can't wait to get to Mobile
and show 'em what we got.
Oh, Mammy.
It's your little boy Sammy.
And we're all from Alabamy.
Don't give me
no flim‐flammy, Mammy.
Look at all those
eggs and hammy.
Hey, what's up, guys?
How are you?
Good to see you, man.
What's up?
I wanted to own my own
restaurant for a long time,
and after going through cancer,
it didn't look like
it was going to happen.
There's only three teams
left in this competition.
We're so close to owning this
food truck, we can taste it.
Hey, guys, welcome
to Bayou La Batre, Alabama,
the heart of
shrimping country.
Cool, huh?
So, guys, we've been on the road
for over 2,600 miles,
and we are now on the coast
for the first time
since Venice, California.
We're 30 miles outside of
Mobile, Alabama,
a beautiful little port city
with over 200,000 people,
and out there is
the Gulf of Mexico,
just teeming with tons
of fresh American seafood
waiting to be harvested.
Gulf seafood has inspired
some of the tastiest cooking
in the United States
and it's going to
inspire us in Mobile,
because this week is about
cooking locally.
Even though you have
your own brand
and your signature dishes,
you can still be
inspired by
local ingredients.
That's why this weekend,
I want you to add
three seafood dishes
to your menu.
Being told we have to cook three
seafood options kind of opens up
a whole new world of
possibilities for us,
so I'm kind of excited.
So, guys, let's talk
about seed money.
So in St. Louis,
I didn't give you a penny.
I'm not going to be mean
like that two weeks in a row.
This week, I am all about
Southern hospitality.
I've got $400 for each
and every one of you.
Nice.
Nice, right?
$400 is exactly what we need.
It's so exciting.
It gives us a lot
of breathing room.
We're going to be able to get
the perfect amount of product.
So, since I'm being nice,
I'm going to give you guys
more than seed money.
Well, not really give you,
but I'm going to give you
the chance to earn
some incredibly fresh
Gulf shrimp
that just came off that boat.
Guys, I want to introduce you
to Dominick Ficarino.
He owns eight of
these shrimp boats,
and Dominick has graciously
donated some of his
beautiful shrimp
to your food trucks
this weekend,
but you're going
to have to earn it.
I'm going to send you
into this freezer.
There's going to be three large
totes full of shrimp.
Each team come out with what you
believe is 100 pounds.
So the team that
comes the closest to
100 pounds exactly gets to
keep whatever shrimp
you bring out of
the freezer for free.
And then for the teams
who don't come close,
who come in second
and third,
what do they get to do?
You're going to get
to purchase some,
get that opportunity.
We really need to win
the shrimp challenge.
We only have $400,
bacon's expensive,
and 100 pounds of free product
would be amazing.
Teams, do you
understand the rules?
Yes.
We will meet you
back at the scale.
You ready to
send them off?
Ready, set, go!
Let's go, guys!
Woo!
All right.
Oh.
Woohoo!
Oh, my god.
Put it in your hat.
Use your hat.
Can't even get them
in my hands right now.
All right, tough it out, girls.
We got this.
Holy smokes, it's really
cold in here.
The only way to
get through this pain
is to scream it out.
I'm chilled
to the bones!
You can hear
other teams screaming
because it's so cold,
and it's kind of funny.
I would guess probably
12 a pound?
Normally when you guy shrimp
it comes in by count,
so our strategy is to go in,
assess the size of the shrimp,
and determine how much
we need per pound
and then count it all out.
Let me see your bags.
I've got close to
18 pounds right here.
What do you think?
More.
We have no idea
if we're even close,
and then I was thinking,
"Wait a minute.
I weigh about 100 pounds."
100 pounds?
Oh, that's pretty close, boys.
Good.
I think we're good.
I think we're good.
Yeah?
Good counting,
gentlemen.
I'm pretty confident
that we have
at least 70 pounds
of shrimp in this bag.
I think there's a good chance
we could win
this weighing challenge.
All right, so,
you're supposed to get as close
to 100 pounds as possible.
Teams get as close as possible
wins their shrimp.
All right,
Lone Star Chuck Wagon,
you guys won the last city,
you go first.
So Lone Star Chuck Wagon
has 77 pounds of shrimp.
Middle Feast,
come on up.
One at a time, guys,
one at a time.
Pounds.
49 pounds.
Middle Feast,
I'm sorry,
you guys are out.
Bacon, you're up next.
What do we have?
You're supposed
to get as close
to 100 pounds
as possible.
Middle Feast, I'm sorry,
you guys are out.
Lone Star,
you're in really good shape
with 77 pounds.
Bacon, you're up next.
What do we got?
Let There Be Bacon's got 55,
Lone Star Chuck Wagon
is closest to
100 pounds of shrimp.
Oh, yeah, that's right.
You don't weigh things
by counting them.
Lone Star Chuck Wagon,
you've got 77 pounds of free,
beautiful Gulf Coast shrimp.
Woohoo!
Yeah!
These shrimp are big,
they're beautiful,
they're fresh,
and we get to sell it
out of our food truck
and we get it for free.
It's incredible.
Anybody want to
buy some shrimp?
How much does it go for?
Say about $9 a pound.
That shrimp right there
in the supermarket
is going to go, shoot,
about $16.99 a pound.
All right, we'll pass.
Y'all going to pass?
I don't want
that shrimp.
I know how difficult
it is to peel it
and to prepare it.
We already got a really good
lesson on prep time,
so I'm not playing with that.
What do you guys think,
15 pounds?
15 pounds?
Yeah.
Tyler said
the theme this week
is cooking locally,
so you buy
15 pounds of shrimp,
you don't get any more local
than right here, right now.
Good luck to you, hear?
Thank you.
You want to do
the blackened salmon?
Yeah.
It tastes better and we can
sell it for more money.
Because of the seafood
challenge this week,
we've decided to go
blackened salmon
and spicy Moroccan
fish tacos,
fried tilapia schnitzels
with garlic lemon aioli.
Um...
We're doing seafood,
so those shrimp
need a lot of butter on 'em.
With all this
beautiful shrimp,
we're going to
take off chicken,
but we're leaving steak.
We're the Lone Star Chuck Wagon.
We have to have steak.
We have $400,
you guys.
How many of these
you guys want to get?
4 at 2.28.
We're using our
local ingredients,
so we're going to do
a bacon fried shrimp po' boy,
a Korean‐style blackened shrimp
and bacon ssam,
which is a lettuce wrap,
and we're going to do
a Cajun surf 'n turf taco
with braised white fish
and bacon.
Ready, y'all.
Let's go.
Hi, my name is Matt.
I'm calling from
the Let There Be Bacon truck,
and we're coming into Mobile
this weekend
and we would really like to set
up in front of your bar there.
Mobile's a really small city,
and Dauphin Street
is the place to be, so we found
a hot little beer garden there.
We're going to partner up
and we're going to kill it
on social media,
and it should bring
a lot of people to the truck.
Watch it.
There's easily the biggest crowd
we've had in any city so far.
It is really important
that we hammer
through our prep
as quickly as possible.
Everybody's hungry out there.
Let's chop the shrimp,
get it in buttermilk,
and we'll get open.
Hi, this is Rachel with
the Lone Star Chuck Wagon.
We'd like to partner up with you
if you're interested.
Hayley's Bar is
the hottest spot in town.
We're going to get the best spot
and we're going to win Alabama.
Those are going to be
peeled completely off,
the tail and everything.
I'm worried that our prep
is going to take
longer than normal.
We have all this
beautiful shrimp,
but we have to
take away from our
regular prep to peel
all these damn shrimp.
Let's do this,
girls.
Hi, Carol.
We are on our way.
We have parking
and everything?
Yes.
Thank you.
Middle Feast got
the perfect location,
between Lone Star and Bacon.
That way I can look
at my competition
and I'm right there
in the middle.
Everybody knows what
they need to do, right?
Yes, sir.
Let's do it.
All right, everybody,
we're ready and open
for business!
I'm a little worried
these shrimp are
the new snakebites ‐‐
delicious,
but too time‐consuming
for contest mode.
Our line is around the corner.
All right, Mobile,
we are ready!
This is intimidating.
I don't know what
we're going to do.
I have a bowl for Christy.
Shawn, quesadilla in a bowl.
Matt, Rene!
We have to have
three seafood dishes,
but we're definitely
going to keep our Tex‐Mex
steak quesadilla
at 15 bucks.
Also a surf 'n turf bowl.
That's going to be 10 bucks.
For our wrap,
we're going to
take out the chicken
and add barbecue shrimp.
Quesadilla and your wrap.
These shrimp are beautiful,
but we still have to
peel them all
and de‐vein them.
To save time and work,
we're going to have
a peel and eat option,
with a jalapeño garlic butter,
toss a little bit of hot sauce.
Delish.
Jessica!
Here's your quesadilla, miss.
We've lost
a lot of people.
Just want you to be aware.
Cleaning and de‐veining
15 pounds of thick‐shelled
Gulf shrimp,
it takes a long time.
People are walking out of our
line and going to Middle Feast.
It's becoming
insanely frustrating.
You all right?
I can't ‐‐
I can't stop shaking,
and I can't ‐‐
Hey, look at me,
look at me.
Take it easy, Bubba.
Hey, look at me.
You're good,
you're good.
You're good.
Look right at me.
Take a deep breath.
Breathe in through your nose,
breathe out through your mouth.
Matt's hands are shaking,
the color's drained
from his face,
his respirations
have increased,
and I'm really,
really worried.
I'm about to have ‐‐
have a panic attack.
Take a deep breath.
You're going to be
fine with this.
All right?
You got this.
Take a deep breath.
Matt was real anxious.
It's daunting to
look out at
all of those people
standing in line.
You got this.
You got this, homey.
So one salmon
and one water.
This is the biggest line
we've ever had. Crazy.
This is what we've
been waiting for
the whole competition.
Not having shrimps in our
food truck is the best decision.
We don't need to
prep the shrimp,
we don't need
to peel the shrimp.
Two fish
and two small shawarmas.
Our line is really long
and we're not
getting out food very fast.
Still peeling shrimp,
my back hurts.
I don't care.
I'll do anything
for the team.
Rachel's still peeling
and de‐veining
endless shrimp.
It's on our menu
and we have to serve it,
and it's kind of a nightmare.
This should be
in the contest,
who can peel 100 pounds
worth of shrimp.
Our efficiency has plummeted.
Andrea has to
leave the window,
have guests waiting
while she helps prep.
This is not the way
we want this to go.
We were hoping people will buy
peel 'n eat shrimp,
but they're buying the shrimp
that we have to peel ourselves,
but such is life.
I'm going to go out there,
sing a song.
I know you've got this.
Stay positive.
I thought that he might not
be able to go any further,
but he really showed me
his true colors.
I'm really proud of that kid.
Or you.
It took us two hours
to open our doors,
so now we
have to make sure
food is flying
out of this kitchen.
I hope those guys are ready
for the barrage of tickets
I'm about to send their way.
Lafayette,
two po' boys, two tacos.
Order up for John S.
Here you go, brother.
Thanks for being
patient with us.
How you guys doing?
Hello!
Good to see you,
how you doing?
Lone Star,
how you guys doing?
Hi, Tyler.
I never know what to expect
when I see Tyler.
I'm scared.
I want you guys to close up
at 9:00 tonight.
I want you fresh and rested.
Mobile is a really
big brunch town.
It's a chance to make a lot
of money tomorrow morning.
We're going to have
a bracket‐style cook‐off.
I'm going to judge
everybody's brunch dish,
and the best two teams
are going to be eligible
for the big seafood cook‐off
later in the afternoon,
and the grand prize
is going to be $1,000.
I can't even tell you
how excited I am about this.
I love cooking brunch.
I've cooked it in most of
the restaurants I've worked at.
Tomorrow night, I'm going to
judge your best seafood dish.
The winner of that competition
is going to get $1,000.
1,000 bucks
is a lot of money.
Plus we've never won
a challenge before,
so we really want to
win this challenge.
Good to see you guys.
Bye, guys, thanks so much.
See you tomorrow, okay?
Give it up for Chef!
We really need to win
this challenge tomorrow, guys.
We've never needed to win
a challenge so badly.
I mean, winning $1,000,
that could easily push us
to where we need to be.
Just going to close up,
get ready for tomorrow.
We've got a brunch dish to do.
Let's go.
- Let's go.
- All right.
Day 2 in Mobile
is just beginning,
and our teams are dealing
with the challenge
of adding a brunch dish
to their menus.
I think shrimp and grits
are going to be tasty.
After
a shopping trip for grits,
Let There Be Bacon is back
parked in front of
the beer garden.
Okay, guys, prep's been
going for an hour and a half.
Let's see what they have
in the butchery first.
Planning for success,
Lone Star shopped for both
their brunch dish and something
for the seafood challenge.
What local fish
is there here?
Grouper.
Okay.
They hope
the expensive fish
will win them
the seafood cook‐off.
You guys have like,
local sausage?
Yeah, we have
a Conecuh sausage.
Great.
We have stock from yesterday,
so we can start selling already.
After a quick
shopping trip,
Middle Feast has also returned
to yesterday's parking spot.
All right, everybody!
We're open! Woo!
That sounds like
Middle Feast is open.
I just heard the crowd.
How do these guys get
their doors open so fast, man?
No idea.
No idea.
Pre‐service is kind of
a Catch‐22 for us.
If we take too much time
prepping,
then our service suffers
because we're not open
for long enough.
But if I don't
prep enough food,
then our service suffers
in the middle
because we have to prep out food
during the middle of service.
Love it if we can have
this open by noon, guys.
That'll be $32.
Not like yesterday,
It's still good,
and it's just getting
better and better.
Even though we don't have
the same lines as yesterday,
the tickets are just coming in,
the food is flying out.
We're busy.
Thank you so much, guys.
Today we're adding
the brunch item,
the shakshouka.
Shakshouka is
a tomato‐based sauce,
heavily spiced,
with peppers, onions,
and it's going to come
with eggs poached inside.
We're going to serve it
on toasted garlic bread
with some kale underneath,
and a little bit
of feta cheese,
just to cool it down a little.
The shakshouka.
All right, Mobile!
Lone Star Chuck Wagon
is open for business!
Come eat some delicious food!
This is
the Conecuh sausage
we well as some
alligator sausage.
I'm just going to actually
cut 'em all altogether
and blend it up.
For our brunch dish,
we're going to use some of
our Tex‐Mex ingredients
to make a beautiful
brunch taquito.
We're also going to do
our beautiful
grilled grouper,
which are going to sell
for $40.
Delicious.
We want to set
a high price point
so we can put
as much money into
our cash box as possible.
What can I get
for you today, sir?
Sure.
Lance, grouper.
Does anyone know
where the grouper is?
I need to
find the fish.
I have big plans
for this grouper,
and I can't find it anywhere.
Okay, so it's
not in here.
Now we can't make
this beautiful grouper dish
for the cooking challenge,
and what's worse is we can't
sell our $40 grouper anymore.
This is bad.
Give me one moment, sir.
We're searching frantically
for the grouper.
We are checking the car,
and then it occurs to me
that we never even
went back for it.
It's not even on the receipt.
We never brought it.
We can make the same dish.
We can do it
with the tilapia.
The same dish? Okay.
We can't charge
that much for tilapia.
Uh, we'll give
you 10 bucks back?
$10, so it's $30?
Okay.
You know,
we're in the South,
shrimp and grits
is a big Southern dish,
and we hope that people are
going to enjoy eating it
as much as we enjoy cooking it.
We have to win
this taste challenge.
So for brunch,
we decided to go with
a cheesy maple bacon grits.
Out the door.
Grilled shrimp on top,
peppers, onions,
maple brown sugar, simple syrup
over the top of the shrimp.
I really feel like we've got
this challenge in the bag.
Let's get stuff
portioned out for Tyler,
make sure that we have
portions put aside
for the cooking challenge
itself.
Tyler should call
probably pretty soon.
He didn't call us today yet.
So I'm assuming it's going
to be like really soon.
Hi.
Hi.
Will you do me a favor?
These guys are right
in the middle of
a cooking contest
for the best brunch dish
and I don't want them
to know that it's me.
Will you be
my private shopper?
I'm your girl.
So, I'm going to buy
you guys brunch today.
Perfect.
Perfect.
But just do me a favor,
buy two brunch specials.
See that restaurant right across
the street, that balcony?
Yeah.
Meet me up there.
And then we'll eat together
and tell me what you think.
I'm excited.
All right, your code name
is Florence.
I'm Florence.
Thank you very much.
Um, wasn't there supposed to be
a brunch challenge today
or something?
What can I get for you?
Can I get two brunches?
Sure.
What's the name?
Ty.
Ty?
We're having
a really busy morning,
and I'm wondering when
this brunch challenge
is actually going to happen.
Can I get
two shakshouka, please?
Two shakshoukas?
Yeah.
Hi.
Two of your
brunch specials,
the shrimp and grits.
Two of the grits?
Yes.
Tyler came by
a while ago
and I haven't seen him since.
What's going on?
I have an order for Ty.
Florence?
Thank you.
Can't wait to try it.
How you doing?
Hey, how you doing?
Okay, good.
How you doing?
What did you order?
What's the name of the dish?
The Texabama Taquito.
Texabama Taquito.
So this is Lone Star
Chuck Wagon, obviously.
Right.
Let's try it.
I think these are tasty.
I think it's good.
So, shrimp and grits,
a really good Southern dish.
The bacon is a twist.
That's their trademark.
The shrimp's well‐cooked,
but the peppers,
the green onions,
that's all classic
shrimp and grits.
I think they're
cooking locally,
which was what
the challenge was this week,
make sure you really kind of
understand the clientele
and pull in
their philosophy.
I think they're embracing
the idea of Mobile.
What is this dish called?
Shakshouka.
It's different.
It's nice,
it's good.
This is great.
Overall, it's pretty fancy
for a food truck.
And this is something you'd
definitely order again?
Yeah.
All right, cool.
Thank you very much.
How are we doing on food,
Arkadi?
We're actually running
out of food,
which is a good thing,
but I still don't think
we need to go shopping.
So we're just going to sell
whatever we have?
Sell whatever we have.
This is our last day over here.
As we run out of product,
we're knocking off
menu items one by one,
and I think it's
the smart thing to do,
just change
the menu as it goes
and not go shopping again.
So we have only two things
on our menu.
We have the standard shawarma
and the nachos.
So let's sell
shawarma and nachos.
Shawarma and nachos.
Until the end.
We sold out of shrimp.
So we need at least food
for the cooking challenge.
I think if there's
a local market around here
we can hit up
for just shrimp...
Southern Fish & Oyster.
It says they're
open till 5:00.
We're going to go to
a local seafood place.
It's less than a mile away,
it's going to save us
a bunch of time,
and we're going to be
able to get back
and open the doors
and start selling again.
I don't know.
Doesn't look like
it's open.
They're closed during
their regular business hours.
Now we have to go back out
to the other grocery store
Now we have to go back out
to the other grocery store
that's further away and double
back across our position.
This time management thing
is not on our side right now.
Well, that stinks.
Thanks so much, y'all, enjoy.
It's Day 2 in Mobile,
and our teams are waiting for me
to judge their brunch dishes.
Maybe no news is bad news.
What they
don't know is that
I've already
tasted their food.
I think they're doing
a really great job with this.
After a busy morning,
Lone Star and Middle Feast's
crowds have thinned out
and so have their menus.
It's dead.
And Let There Be Bacon
finally returned
from the store with the shrimp
they desperately needed.
Thanks for
waiting with us.
Hey, guys, it's Tyler.
Hey, Tyler.
Hi, Tyler.
This is crazy!
We've been waiting
for your call.
Wasn't there
supposed to be
a brunch challenge today
or something?
Oh, brunch, yeah, yeah.
Brunch, brunch, brunch.
Um...
I've already tasted
all your food.
You already tasted it?
Oh, boy.
He already tasted
our dishes.
It wasn't me.
But it was.
Oh, no.
Okay.
I pulled private shoppers
out of line
to try the food because
I want to know what
everybody else gets.
I don't want any
special treatment.
I know,
I'm sneaky.
Now the big question is,
who won the brunch challenge?
Who is moving on to our
$1,000 seafood challenge?
Oh, please, God.
You guys ready to find out?
We are dying to know who won
the cooking challenge.
All right, remember,
there's three teams left.
The best two brunch dishes
move on to our
$1,000 seafood challenge.
That is a lot of money
in the till, and I promise you
one of you are
going to need it.
The suspense is killing me,
Tyler!
All right, guys.
Pack it up
and head down to
the Bragg‐Mitchell Mansion
on Springhill Road.
We're shutting down.
So we still don't know?
It's time for our cooking
challenge here in Mobile.
We won't find out
until then?
Let's cook some seafood.
This brunch cook‐off
already happened.
You are a sneaky,
sneaky man, Tyler Florence.
Let's go see Tyler.
We have just been ordered
to shut down our truck.
We lost a lot of sales time
over this weekend
because crap took forever.
We really need to win
this cooking challenge
and this $1,000.
I really feel that if we
don't win this challenge
that we're going to go home.
This sucks really bad.
What's up, guys?
Tyler.
Hey, Tyler.
Selling might be over
in Mobile, Alabama,
but there's still
1,000 bucks more to make,
so we have to kill it
on this challenge.
Welcome to
the heart of Dixie.
Right beside us
is the Bragg‐Mitchell Mansion.
It was built in 1855,
and this architectural style
is typical of what
the old South feels like.
Wow. The Bragg‐Mitchell Mansion
is beautiful.
It's great scenery
to kick some ass.
All right, teams,
you know that I've tasted
all of your brunch dishes,
and I've got to say
I was really impressed.
Nice choice of ingredients,
good execution.
People were happy.
Out of three dishes,
we're going to pick
the two top dishes
that have earned their way
to the seafood cook‐off.
But, guys,
before we do that,
I would like to introduce you
to a good friend of mine,
Chef Pete Blohme.
How you doing,
contestants, Tyler?
Great to be here.
He has the local taste
down pat,
and he is going to help me judge
the seafood cook‐off today.
I'm very proud of the three
best teams we had this season.
I was really impressed
with your flavors today.
It was a tough
decision to make.
The first team that's
moving on to the $1,000
seafood challenge is...
Bacon.
How do you feel, guys?
Great.
I was really impressed.
The grits had clarity.
The shrimp was perfectly cooked.
I enjoyed it.
You guys deserve to be here.
Congratulations.
Thank you, Chef.
It's awesome to have
a chef of his talent
say that he loves our food.
I never thought
I would hear that
come out of Tyler's mouth.
And the second team
And the second team
moving ahead to the $1,000
seafood challenge is...
All right, teams,
you know that I've tasted
all of your brunch dishes.
What we're doing right now
is going to boil it down
to two people.
Bacon, you're already in.
Bacon, you're already in.
The second team
moving ahead to
the $1,000
seafood challenge is...
Lone Star Chuck Wagon.
I thought you had a dead‐on
brand dish.
It was a little big
for a taquito, right?
It was more of
a breakfast burrito.
But once you got into it,
I tasted the Texas
heart and soul,
and we talk about that
time ad time again.
Middle Feast,
this was splitting hairs
at this point.
I really enjoyed your dish.
The feta was beautiful,
I thought the kale
was a really interesting
addition to the whole thing.
To me, the one thing that I felt
detracted from your dish,
I didn't really feel
the bread was toasted.
It was just kind of cut open.
I didn't get the untoastedness
of the bread.
He told me there was
not enough salt.
Too spicy, that's fine,
I accept that.
But the bread
wasn't toasted enough?
Come on, Tyler.
Lone Star, Bacon, this is how
this is going to work.
When I say go,
I want you to head to your truck
and prepare that one amazing
Gulf seafood dish.
Chef Pete and I are going to be
judging you on presentation,
creativity,
and most important, taste.
Pete, anything you
want to add to this?
You've got to be authentic,
you guys.
Gulf Coast, we take
our seafood seriously here.
Be on‐point.
And remember,
the prize, guys,
it's an additional $1,000
in your till.
That could make
a huge difference.
You have 20 minutes.
So, Middle Feast,
in the kitchen,
they say if you have
time to lean,
you have time to clean.
I would like you
to clean your truck.
Yes, sir.
Let's get cooking!
Let's go!
See you in 20.
Good luck, guys.
Have fun.
We've gotta hurry.
20 minutes goes freaking fast.
I need a spatula.
We did really want to serve
this beautiful,
thick piece of grouper tonight,
but we have some
really nice tilapia.
I know that Lance is
going to cook it perfectly
and I think that it's going to
be just as fantastic.
For the seafood challenge,
we're going to make
a Cajun grilled tilapia
on a bed of lime cilantro rice,
Dominick's Gulf Coast shrimp
dipped in
a garlic‐jalapeño butter,
topped off with a fresh salsa
with mango, avocado,
red onions,
and a little bit of corn,
and it's
going to be delicious.
I'm not really worried
about a contest with Bacon.
I know we can out‐cook them,
I think they're a little timid
when it comes to cooking,
and that tells me
they're probably going to do
a lot of questioning
when they're cooking
in there today
and probably come out...
second.
I think we can beat
Lone Star with this one, guys.
It's a solid dish.
Super, super solid,
super fresh.
For the seafood cook‐off,
we're cooking
our blackened shrimp
and bacon ssam.
It's clean, it's vibrant,
it's tasty.
I really hope
Tyler likes it.
Ssam is Korean
for lettuce wrap.
It's hot outside,
we're looking for something
super‐fresh,
and we think that
this is going to be
a good run at it.
We've got scallions,
we've got tomatoes,
we've got coleslaw over here
ready to go,
so I think this is
a good choice, guys.
I think it shows that we can do
a lot of different stuff
with the ingredients
we're given,
and it's a really good,
light,
fresh dish for a hot day.
Let's do the dishes,
hope for the best.
Ah, we're going home.
We're going home.
That's it, that's it.
We're done.
So why are we cleaning
if we're done?
Everybody's out there
having a cooking challenge
and just Middle Feast
is cleaning their truck.
Such a bad way
to end a good weekend.
Okay, let's clean this.
Maybe for the last time,
huh?
Yep.
This needs more salt.
Feel good about it,
but I'm nervous.
Let's see what they think.
This is it,
everything's on the line.
Thank you, sir.
This is the most
pressure we've felt
in any part of
the competition yet.
This one plate of food
could make or break us.
All right, Matt, come on up,
tell me what you got.
We're doing a ssam.
Blackened Cajun shrimp,
smoked bacon,
house‐made coleslaw,
tomatoes, pickled onions,
lemon, and a Creole aioli
on the lettuce.
What makes that
a Creole aioli in your mind?
We used a Creole seasoning,
lemon, garlic.
Sort of a Southern twist
on Korean food.
Yes.
Lance, come on up.
Gentlemen, I have our
Cajun grilled tilapia
on a bed of lime cilantro rice.
On the top we have
our fresh salsa,
which is going to be mango,
avocado,
little bit of red onions,
and jalapeño.
Next to it we have
some fantastic
Dominick's gulf shrimp.
We Cajun‐seasoned that as well
and then we pan‐sauteed it
in a little bit of butter,
garlic, and jalapeño.
All right, guys, so we are
going to deliberate in peace.
Why don't you guys
head back to your trucks
and we'll call you in
a couple of minutes.
Thank you, guys.
Nice job.
So I'm just going to take all
this stuff and just mush it,
'cause I think
that's what they want.
Looks good.
Well, first of all,
this feels
kind of messy.
Yeah, definitely,
it's not a refined dish.
No.
Do like the slaw.
That's very southern.
The freshness,
the crisp lettuce.
I'm getting this, like,
nice little spike of heat
in the back of my throat.
When you get to the shrimp,
they're cooked well, tender.
Nice and soft,
a little chewy,
juicy but not overdone.
The bacon could have
reeled in a bit for me.
The bacon's
a little hard for me.
All right, moving on.
Okay, so we got the tilapia.
I think this one's
visually appealing.
Fish is flaking good.
A little salty.
A little salty, yep.
You know, spicy, sour,
salty, sweet,
always kind of works together
in your palate.
The jalapeño,
that nice little pop,
makes the fish less salty
in my opinion.
They're cooked well too,
I think.
You've got a nice, hard sear,
still tender.
So this is what I'm saying,
this is tough.
Mm‐hmm, because the composition
of that dish versus that ‐‐
We're going to call this one. Yeah.
Hey, Lone Star, Let There Be
Bacon, come on in, guys.
So this is
a really tough call.
As a chef,
to me,
it's all about the food.
Let There Be Bacon.
It was fresh,
it was light, it was clean.
The shrimp were
perfectly cooked.
I feel your food,
I feel your passion,
and I feel
your cooking style.
It looks great.
Thank you, Chef.
Tyler loved it.
It's awesome to have
a chef of his talent
say that he loves our food.
We need this $1,000
in our till.
I really think we have a good
shot to win this competition.
All right, Lone Star.
This dish to me looks like
a dish that you'd walk in
a restaurant and pay
32 bucks for.
Visually,
completely appealing,
high‐end,
what I expect out of you.
Tell me where you think
the flaws are in this dish.
I think the fish
might be a little salty.
Other than that,
I stand behind
everything in the dish.
When I put this piece
of tilapia in my mouth,
the first bite
I really,
really loved.
It's not overcooked,
it's not hammered,
it's moist, cooked on one side,
nice char,
and then the salt
really began to build,
and it built
and it built and it built.
And honestly, this is about all
we could possibly get through
of the dish.
We always want big,
bold flavors,
so I put a lot of
seasoning on there.
It's my fault.
I screwed up.
So, who won?
Well,
after our deliberation,
we've got to give it
to the Bacon crew here.
Your dish, you know,
edged them out.
Thank God
Lone Star overseasoned
and overcooked
their fish and shrimp.
Thank God.
All right, guys,
congratulations.
Bacon, you've got $1,000
extra in your till.
Thank you, chefs.
It feels very good.
This is going to boil down
to a very slim margin.
Everybody was
killing it this weekend.
I'll see you guys tomorrow
at elimination.
Congratulations.
Good job, guys.
Tomorrow is elimination
and I'm not feeling
good about this.
Let's hope that we sold more
than Middle Feast.
We're probably going to go home
this week for this.
We won.
I mean, that's all it is, man.
I feel a lot better going into
eliminations tomorrow now.
I feel a lot better going into
eliminations tomorrow now.
Absolutely.
Tomorrow's going to
be intense.
Let's get these doors closed up,
let's get out of here.
So, teams, here we are.
Elimination number six.
We've lost Chatty Chicken,
We've lost Chatty Chicken,
the Gourmet Grads,
Madres Mexican Meals,
Military Moms,
and Beach Cruiser.
We're about to find out
which two teams
are headed to our finale.
Mobile was an incredible town
for the Great Food Truck Race.
The three of you were $40 short
of $25,000 in sales
this weekend.
Now, just to put that
in perspective,
our first weekend in Venice,
California,
we had $6,500 in sales,
and that was with eight trucks.
There is money
to be made, guys.
So let's talk about Saturday
speed bumps for a second.
Andrea, how was the challenge?
Still defrosting,
but it was really fun
and it was worth it
in the end, so...
Was winning that much shrimp
a blessing or a curse?
A little bit of both.
You know,
it's fantastic to have
77 pounds of
beautiful shrimp,
but it takes
a really long time
to peel shrimp.
So, Bacon, didn't we have
a whole lesson
dedicated to
time management?
Yes, sir.
You guys took
two hours to prep
both Saturday and Sunday,
so what was the slowest thing
you had to prep?
Shrimp.
The shrimp, right?
No question.
Tommy, let's talk
about you guys.
So last week you guys
were in the bottom two
and almost went home
for $160.
That just boils down to 20
or 30 minutes' worth of sales.
You taking a long time
to get prepped,
was it worth the mint or
the parsley or the fresh kale?
Yes. Yes.
It was. Okay.
So, Lone Star,
tell me what happened
Sunday at the store.
I heard you guys
bought some grouper
but it never ended up
on the menu.
What happened to that?
We ordered the grouper,
and as he was
bagging it up,
we asked about the sausage,
so they were
showing us the sausage,
we were excited
about the sausage.
So you left it on
the counter by mistake.
Right.
That was a genuine
mistake on your part.
Yes.
You guys leaving that
grouper on the counter
could have made the difference
in you winning
that cooking
competition yesterday.
Yeah.
It's the little mistakes.
So, guys, it's time
to get down to business.
It's time to find out
who made the most,
who made the least,
who won the city,
and who will be
handing in their keys
and heading home.
In first place,
with $10,058,
unprecedented.
Middle Feast.
Congratulations, guys.
Nice job.
So unbelievable.
Three crazy Israelis
in the finals.
That's awesome.
Guys, you are one step closer
to winning a prize worth
about $150,000.
Last week we almost
went home for $160's difference,
and right now,
we're first place.
This is the best feeling ever.
Being in the bottom two
is where we were in the
beginning of this competition.
We were hoping to never
be here again,
but you get down
to three teams,
good teams good home.
That leaves
Let There Be Bacon
and the Lone Star Chuck Wagon,
two teams that I've
really enjoyed
following this race.
One of you is
moving on to the finale
and one of you
is about to go home.
Lance, if you go home
this weekend, tell me why.
Well, the first thing
that comes to mind
is over‐salting my fish.
I hate being
in the bottom two.
It's the worst feeling.
Every time we're here,
I am kicking myself
because it's always
a silly mistake.
Bacon, what was
your flaw this weekend?
Time management
and probably
buying more shrimp
just slowed us down
with our prep time.
All right,
here we go, guys.
In third place
and going home...
With a difference
of $582...
Let There Be Bacon.
I'm sorry, guys.
Holy crap,
we get a second chance.
We get to go to the finale.
This feels so good.
We deserve this,
we've worked so hard.
So, Lone Star Chuck Wagon,
that means you have
made it to our finale.
Congratulations,
and you are safe,
please step back.
Guys, you had a grand total
of $7,160,
just $582 shy
of making the finale.
I'm really disappointed
that we're going home,
but after this weekend,
I'm not surprised.
We made way too many mistakes
and we did not have
our focus together.
Keep that
head up, buddy.
Head's up.
Heart hurts.
Listen, before you guys go,
I've got a lot I want to say.
You guys latched on the idea
of marketing like nobody else
in this competition.
You guys took your bacon brand
and you literally created
a bacon army.
I've never seen a more loyal,
more resilient bunch in
the five years
that we've been
doing this race.
I want you guys to take all
these lessons back to Cleveland
and bring the bacon
to the people.
Oh, absolutely.
And, Matt, here's my
last word for you.
The Bacon Army,
they need a leader,
and you're that guy.
That's a lot of pressure, Chef.
Guys, I'm really sorry,
but I need your keys.
Thank you so much.
Give me a hug, man.
All right, Bacon Army.
Just hold on.
We're coming back.
Be ready for that
call to action when it comes.
This is just the
beginning of Let There Be Bacon.
It's a hell
of a first chapter.
Well, the name is
Let There Be Bacon.
It's not There Was Bacon.
Well, guys,
now we have two teams left,
two teams that have been through
an amazing journey
and have survived.
Now, who's ready to
find out our next city?
Yeah. Yeah.
We are going to leave Mobile,
Alabama,
in our rearview mirror,
and you have
a 500‐mile journey
ahead of you.
We are looping it
around the gulf,
heading south to Tampa,
Florida.
Tampa's a great town,
but let me tell you,
Tampa Bay is just
our jumping‐off point.
This finale will be epic
and brutal on everybody.
Is everybody ready
to head to
the Sunshine State?
Yeah.
Yes.
I'll see you in Florida.
Let's get rolling!
Next time on
"The Great Food Truck Race"...
You are standing
at the starting line
of an epic finale that
will cover five cities
and over 450 miles.
Into the finale.
Are you
ready for war?
I'm going to meet you
at Alligator Alley.
Wow.
Alligator and frog legs.
Oh, boy!
Let's push it hard.
We are driving to
the end of the earth.
This race is over,
we are 100% done.
And the winner of "The Great
Food Truck Race" is...
Closed Captions provided by
Scripps Networks, LLC.
"The Great Food Truck Race"...
Eight teams of aspiring
food truck owners
launched a frantic
cross‐country journey.
The prize?
A state‐of‐the‐art
food truck and $50,000.
Yeah, buddy!
For five
of those teams,
what started as
a dream come true
became a wake up call.
I got beat by
a quesadilla.
Now,
only three teams remain.
Lone Star Chuck Wagon
started the race
by taking first place
in Venice Beach.
But in Oklahoma City,
they almost went home.
It's too much work
to get sent home.
However,
in St. Louis,
a rock star performance
put them back on top,
Congratulations.
making Lone Star
the team to beat.
Obviously there's a giant bulls
eye on our back.
Let There Be Bacon
had a rough start
and barely made it out
of the first city.
Frustrating as hell.
Since then,
they've recruited
a Bacon Army
in every town.
Bacon! Bacon!
Bacon will
always live on!
And then
there's Middle Feast.
Last week in St. Louis,
they found themselves
back in the bottom two,
Middle Feat.
but managed to
out‐earn Beach Cruiser
by $160, sending
the former favorites
home to Venice,
California.
And now the race comes here,
to Mobile, Alabama.
Only three trucks remain,
but not for long.
Who will go home next?
There's only one way
to find out.
I'm Tyler Florence,
and this is
"The Great Food Truck Race."
Let's get rolling.
Food Truck Road Trip!
We're in second place.
Second place, man,
from seventh.
From seventh.
From seventh place.
Going on in this competition
means everything to us.
It affects our whole family
and all of our friends
and everything that
we do moving forward.
If we go back,
we're going back to nothing.
Like, we're going back
to no jobs,
we're going back to the same
problems that we left.
I want something better
for Matt and Dylan.
I want something
better for myself.
I think we need to take
what Tyler said to heart.
I think we need to
start focusing
on bacon more
as our main protein.
I agree with you.
Sweet home Alabama.
I think they really like
seafood and fish over here.
I think the spicy Moroccan
fish tacos will play good.
We were thinking the whole race
that it's our disadvantage
that we're not doing
something, like,
American, but now I understand
it's our advantage.
People want to try
different stuff,
and we are definitely different.
You can get Tex‐Mex anywhere
and bacon everywhere,
but Israeli/American
fusion cuisine,
that's special.
There's only
three teams left,
so if we win this,
then we're in the finale.
I know there's a lot of
displaced Texans
out here as well.
Last week's menu put us
in first place.
Our confidence is at
an all‐time high
for this competition.
We can't wait to get to Mobile
and show 'em what we got.
Oh, Mammy.
It's your little boy Sammy.
And we're all from Alabamy.
Don't give me
no flim‐flammy, Mammy.
Look at all those
eggs and hammy.
Hey, what's up, guys?
How are you?
Good to see you, man.
What's up?
I wanted to own my own
restaurant for a long time,
and after going through cancer,
it didn't look like
it was going to happen.
There's only three teams
left in this competition.
We're so close to owning this
food truck, we can taste it.
Hey, guys, welcome
to Bayou La Batre, Alabama,
the heart of
shrimping country.
Cool, huh?
So, guys, we've been on the road
for over 2,600 miles,
and we are now on the coast
for the first time
since Venice, California.
We're 30 miles outside of
Mobile, Alabama,
a beautiful little port city
with over 200,000 people,
and out there is
the Gulf of Mexico,
just teeming with tons
of fresh American seafood
waiting to be harvested.
Gulf seafood has inspired
some of the tastiest cooking
in the United States
and it's going to
inspire us in Mobile,
because this week is about
cooking locally.
Even though you have
your own brand
and your signature dishes,
you can still be
inspired by
local ingredients.
That's why this weekend,
I want you to add
three seafood dishes
to your menu.
Being told we have to cook three
seafood options kind of opens up
a whole new world of
possibilities for us,
so I'm kind of excited.
So, guys, let's talk
about seed money.
So in St. Louis,
I didn't give you a penny.
I'm not going to be mean
like that two weeks in a row.
This week, I am all about
Southern hospitality.
I've got $400 for each
and every one of you.
Nice.
Nice, right?
$400 is exactly what we need.
It's so exciting.
It gives us a lot
of breathing room.
We're going to be able to get
the perfect amount of product.
So, since I'm being nice,
I'm going to give you guys
more than seed money.
Well, not really give you,
but I'm going to give you
the chance to earn
some incredibly fresh
Gulf shrimp
that just came off that boat.
Guys, I want to introduce you
to Dominick Ficarino.
He owns eight of
these shrimp boats,
and Dominick has graciously
donated some of his
beautiful shrimp
to your food trucks
this weekend,
but you're going
to have to earn it.
I'm going to send you
into this freezer.
There's going to be three large
totes full of shrimp.
Each team come out with what you
believe is 100 pounds.
So the team that
comes the closest to
100 pounds exactly gets to
keep whatever shrimp
you bring out of
the freezer for free.
And then for the teams
who don't come close,
who come in second
and third,
what do they get to do?
You're going to get
to purchase some,
get that opportunity.
We really need to win
the shrimp challenge.
We only have $400,
bacon's expensive,
and 100 pounds of free product
would be amazing.
Teams, do you
understand the rules?
Yes.
We will meet you
back at the scale.
You ready to
send them off?
Ready, set, go!
Let's go, guys!
Woo!
All right.
Oh.
Woohoo!
Oh, my god.
Put it in your hat.
Use your hat.
Can't even get them
in my hands right now.
All right, tough it out, girls.
We got this.
Holy smokes, it's really
cold in here.
The only way to
get through this pain
is to scream it out.
I'm chilled
to the bones!
You can hear
other teams screaming
because it's so cold,
and it's kind of funny.
I would guess probably
12 a pound?
Normally when you guy shrimp
it comes in by count,
so our strategy is to go in,
assess the size of the shrimp,
and determine how much
we need per pound
and then count it all out.
Let me see your bags.
I've got close to
18 pounds right here.
What do you think?
More.
We have no idea
if we're even close,
and then I was thinking,
"Wait a minute.
I weigh about 100 pounds."
100 pounds?
Oh, that's pretty close, boys.
Good.
I think we're good.
I think we're good.
Yeah?
Good counting,
gentlemen.
I'm pretty confident
that we have
at least 70 pounds
of shrimp in this bag.
I think there's a good chance
we could win
this weighing challenge.
All right, so,
you're supposed to get as close
to 100 pounds as possible.
Teams get as close as possible
wins their shrimp.
All right,
Lone Star Chuck Wagon,
you guys won the last city,
you go first.
So Lone Star Chuck Wagon
has 77 pounds of shrimp.
Middle Feast,
come on up.
One at a time, guys,
one at a time.
Pounds.
49 pounds.
Middle Feast,
I'm sorry,
you guys are out.
Bacon, you're up next.
What do we have?
You're supposed
to get as close
to 100 pounds
as possible.
Middle Feast, I'm sorry,
you guys are out.
Lone Star,
you're in really good shape
with 77 pounds.
Bacon, you're up next.
What do we got?
Let There Be Bacon's got 55,
Lone Star Chuck Wagon
is closest to
100 pounds of shrimp.
Oh, yeah, that's right.
You don't weigh things
by counting them.
Lone Star Chuck Wagon,
you've got 77 pounds of free,
beautiful Gulf Coast shrimp.
Woohoo!
Yeah!
These shrimp are big,
they're beautiful,
they're fresh,
and we get to sell it
out of our food truck
and we get it for free.
It's incredible.
Anybody want to
buy some shrimp?
How much does it go for?
Say about $9 a pound.
That shrimp right there
in the supermarket
is going to go, shoot,
about $16.99 a pound.
All right, we'll pass.
Y'all going to pass?
I don't want
that shrimp.
I know how difficult
it is to peel it
and to prepare it.
We already got a really good
lesson on prep time,
so I'm not playing with that.
What do you guys think,
15 pounds?
15 pounds?
Yeah.
Tyler said
the theme this week
is cooking locally,
so you buy
15 pounds of shrimp,
you don't get any more local
than right here, right now.
Good luck to you, hear?
Thank you.
You want to do
the blackened salmon?
Yeah.
It tastes better and we can
sell it for more money.
Because of the seafood
challenge this week,
we've decided to go
blackened salmon
and spicy Moroccan
fish tacos,
fried tilapia schnitzels
with garlic lemon aioli.
Um...
We're doing seafood,
so those shrimp
need a lot of butter on 'em.
With all this
beautiful shrimp,
we're going to
take off chicken,
but we're leaving steak.
We're the Lone Star Chuck Wagon.
We have to have steak.
We have $400,
you guys.
How many of these
you guys want to get?
4 at 2.28.
We're using our
local ingredients,
so we're going to do
a bacon fried shrimp po' boy,
a Korean‐style blackened shrimp
and bacon ssam,
which is a lettuce wrap,
and we're going to do
a Cajun surf 'n turf taco
with braised white fish
and bacon.
Ready, y'all.
Let's go.
Hi, my name is Matt.
I'm calling from
the Let There Be Bacon truck,
and we're coming into Mobile
this weekend
and we would really like to set
up in front of your bar there.
Mobile's a really small city,
and Dauphin Street
is the place to be, so we found
a hot little beer garden there.
We're going to partner up
and we're going to kill it
on social media,
and it should bring
a lot of people to the truck.
Watch it.
There's easily the biggest crowd
we've had in any city so far.
It is really important
that we hammer
through our prep
as quickly as possible.
Everybody's hungry out there.
Let's chop the shrimp,
get it in buttermilk,
and we'll get open.
Hi, this is Rachel with
the Lone Star Chuck Wagon.
We'd like to partner up with you
if you're interested.
Hayley's Bar is
the hottest spot in town.
We're going to get the best spot
and we're going to win Alabama.
Those are going to be
peeled completely off,
the tail and everything.
I'm worried that our prep
is going to take
longer than normal.
We have all this
beautiful shrimp,
but we have to
take away from our
regular prep to peel
all these damn shrimp.
Let's do this,
girls.
Hi, Carol.
We are on our way.
We have parking
and everything?
Yes.
Thank you.
Middle Feast got
the perfect location,
between Lone Star and Bacon.
That way I can look
at my competition
and I'm right there
in the middle.
Everybody knows what
they need to do, right?
Yes, sir.
Let's do it.
All right, everybody,
we're ready and open
for business!
I'm a little worried
these shrimp are
the new snakebites ‐‐
delicious,
but too time‐consuming
for contest mode.
Our line is around the corner.
All right, Mobile,
we are ready!
This is intimidating.
I don't know what
we're going to do.
I have a bowl for Christy.
Shawn, quesadilla in a bowl.
Matt, Rene!
We have to have
three seafood dishes,
but we're definitely
going to keep our Tex‐Mex
steak quesadilla
at 15 bucks.
Also a surf 'n turf bowl.
That's going to be 10 bucks.
For our wrap,
we're going to
take out the chicken
and add barbecue shrimp.
Quesadilla and your wrap.
These shrimp are beautiful,
but we still have to
peel them all
and de‐vein them.
To save time and work,
we're going to have
a peel and eat option,
with a jalapeño garlic butter,
toss a little bit of hot sauce.
Delish.
Jessica!
Here's your quesadilla, miss.
We've lost
a lot of people.
Just want you to be aware.
Cleaning and de‐veining
15 pounds of thick‐shelled
Gulf shrimp,
it takes a long time.
People are walking out of our
line and going to Middle Feast.
It's becoming
insanely frustrating.
You all right?
I can't ‐‐
I can't stop shaking,
and I can't ‐‐
Hey, look at me,
look at me.
Take it easy, Bubba.
Hey, look at me.
You're good,
you're good.
You're good.
Look right at me.
Take a deep breath.
Breathe in through your nose,
breathe out through your mouth.
Matt's hands are shaking,
the color's drained
from his face,
his respirations
have increased,
and I'm really,
really worried.
I'm about to have ‐‐
have a panic attack.
Take a deep breath.
You're going to be
fine with this.
All right?
You got this.
Take a deep breath.
Matt was real anxious.
It's daunting to
look out at
all of those people
standing in line.
You got this.
You got this, homey.
So one salmon
and one water.
This is the biggest line
we've ever had. Crazy.
This is what we've
been waiting for
the whole competition.
Not having shrimps in our
food truck is the best decision.
We don't need to
prep the shrimp,
we don't need
to peel the shrimp.
Two fish
and two small shawarmas.
Our line is really long
and we're not
getting out food very fast.
Still peeling shrimp,
my back hurts.
I don't care.
I'll do anything
for the team.
Rachel's still peeling
and de‐veining
endless shrimp.
It's on our menu
and we have to serve it,
and it's kind of a nightmare.
This should be
in the contest,
who can peel 100 pounds
worth of shrimp.
Our efficiency has plummeted.
Andrea has to
leave the window,
have guests waiting
while she helps prep.
This is not the way
we want this to go.
We were hoping people will buy
peel 'n eat shrimp,
but they're buying the shrimp
that we have to peel ourselves,
but such is life.
I'm going to go out there,
sing a song.
I know you've got this.
Stay positive.
I thought that he might not
be able to go any further,
but he really showed me
his true colors.
I'm really proud of that kid.
Or you.
It took us two hours
to open our doors,
so now we
have to make sure
food is flying
out of this kitchen.
I hope those guys are ready
for the barrage of tickets
I'm about to send their way.
Lafayette,
two po' boys, two tacos.
Order up for John S.
Here you go, brother.
Thanks for being
patient with us.
How you guys doing?
Hello!
Good to see you,
how you doing?
Lone Star,
how you guys doing?
Hi, Tyler.
I never know what to expect
when I see Tyler.
I'm scared.
I want you guys to close up
at 9:00 tonight.
I want you fresh and rested.
Mobile is a really
big brunch town.
It's a chance to make a lot
of money tomorrow morning.
We're going to have
a bracket‐style cook‐off.
I'm going to judge
everybody's brunch dish,
and the best two teams
are going to be eligible
for the big seafood cook‐off
later in the afternoon,
and the grand prize
is going to be $1,000.
I can't even tell you
how excited I am about this.
I love cooking brunch.
I've cooked it in most of
the restaurants I've worked at.
Tomorrow night, I'm going to
judge your best seafood dish.
The winner of that competition
is going to get $1,000.
1,000 bucks
is a lot of money.
Plus we've never won
a challenge before,
so we really want to
win this challenge.
Good to see you guys.
Bye, guys, thanks so much.
See you tomorrow, okay?
Give it up for Chef!
We really need to win
this challenge tomorrow, guys.
We've never needed to win
a challenge so badly.
I mean, winning $1,000,
that could easily push us
to where we need to be.
Just going to close up,
get ready for tomorrow.
We've got a brunch dish to do.
Let's go.
- Let's go.
- All right.
Day 2 in Mobile
is just beginning,
and our teams are dealing
with the challenge
of adding a brunch dish
to their menus.
I think shrimp and grits
are going to be tasty.
After
a shopping trip for grits,
Let There Be Bacon is back
parked in front of
the beer garden.
Okay, guys, prep's been
going for an hour and a half.
Let's see what they have
in the butchery first.
Planning for success,
Lone Star shopped for both
their brunch dish and something
for the seafood challenge.
What local fish
is there here?
Grouper.
Okay.
They hope
the expensive fish
will win them
the seafood cook‐off.
You guys have like,
local sausage?
Yeah, we have
a Conecuh sausage.
Great.
We have stock from yesterday,
so we can start selling already.
After a quick
shopping trip,
Middle Feast has also returned
to yesterday's parking spot.
All right, everybody!
We're open! Woo!
That sounds like
Middle Feast is open.
I just heard the crowd.
How do these guys get
their doors open so fast, man?
No idea.
No idea.
Pre‐service is kind of
a Catch‐22 for us.
If we take too much time
prepping,
then our service suffers
because we're not open
for long enough.
But if I don't
prep enough food,
then our service suffers
in the middle
because we have to prep out food
during the middle of service.
Love it if we can have
this open by noon, guys.
That'll be $32.
Not like yesterday,
It's still good,
and it's just getting
better and better.
Even though we don't have
the same lines as yesterday,
the tickets are just coming in,
the food is flying out.
We're busy.
Thank you so much, guys.
Today we're adding
the brunch item,
the shakshouka.
Shakshouka is
a tomato‐based sauce,
heavily spiced,
with peppers, onions,
and it's going to come
with eggs poached inside.
We're going to serve it
on toasted garlic bread
with some kale underneath,
and a little bit
of feta cheese,
just to cool it down a little.
The shakshouka.
All right, Mobile!
Lone Star Chuck Wagon
is open for business!
Come eat some delicious food!
This is
the Conecuh sausage
we well as some
alligator sausage.
I'm just going to actually
cut 'em all altogether
and blend it up.
For our brunch dish,
we're going to use some of
our Tex‐Mex ingredients
to make a beautiful
brunch taquito.
We're also going to do
our beautiful
grilled grouper,
which are going to sell
for $40.
Delicious.
We want to set
a high price point
so we can put
as much money into
our cash box as possible.
What can I get
for you today, sir?
Sure.
Lance, grouper.
Does anyone know
where the grouper is?
I need to
find the fish.
I have big plans
for this grouper,
and I can't find it anywhere.
Okay, so it's
not in here.
Now we can't make
this beautiful grouper dish
for the cooking challenge,
and what's worse is we can't
sell our $40 grouper anymore.
This is bad.
Give me one moment, sir.
We're searching frantically
for the grouper.
We are checking the car,
and then it occurs to me
that we never even
went back for it.
It's not even on the receipt.
We never brought it.
We can make the same dish.
We can do it
with the tilapia.
The same dish? Okay.
We can't charge
that much for tilapia.
Uh, we'll give
you 10 bucks back?
$10, so it's $30?
Okay.
You know,
we're in the South,
shrimp and grits
is a big Southern dish,
and we hope that people are
going to enjoy eating it
as much as we enjoy cooking it.
We have to win
this taste challenge.
So for brunch,
we decided to go with
a cheesy maple bacon grits.
Out the door.
Grilled shrimp on top,
peppers, onions,
maple brown sugar, simple syrup
over the top of the shrimp.
I really feel like we've got
this challenge in the bag.
Let's get stuff
portioned out for Tyler,
make sure that we have
portions put aside
for the cooking challenge
itself.
Tyler should call
probably pretty soon.
He didn't call us today yet.
So I'm assuming it's going
to be like really soon.
Hi.
Hi.
Will you do me a favor?
These guys are right
in the middle of
a cooking contest
for the best brunch dish
and I don't want them
to know that it's me.
Will you be
my private shopper?
I'm your girl.
So, I'm going to buy
you guys brunch today.
Perfect.
Perfect.
But just do me a favor,
buy two brunch specials.
See that restaurant right across
the street, that balcony?
Yeah.
Meet me up there.
And then we'll eat together
and tell me what you think.
I'm excited.
All right, your code name
is Florence.
I'm Florence.
Thank you very much.
Um, wasn't there supposed to be
a brunch challenge today
or something?
What can I get for you?
Can I get two brunches?
Sure.
What's the name?
Ty.
Ty?
We're having
a really busy morning,
and I'm wondering when
this brunch challenge
is actually going to happen.
Can I get
two shakshouka, please?
Two shakshoukas?
Yeah.
Hi.
Two of your
brunch specials,
the shrimp and grits.
Two of the grits?
Yes.
Tyler came by
a while ago
and I haven't seen him since.
What's going on?
I have an order for Ty.
Florence?
Thank you.
Can't wait to try it.
How you doing?
Hey, how you doing?
Okay, good.
How you doing?
What did you order?
What's the name of the dish?
The Texabama Taquito.
Texabama Taquito.
So this is Lone Star
Chuck Wagon, obviously.
Right.
Let's try it.
I think these are tasty.
I think it's good.
So, shrimp and grits,
a really good Southern dish.
The bacon is a twist.
That's their trademark.
The shrimp's well‐cooked,
but the peppers,
the green onions,
that's all classic
shrimp and grits.
I think they're
cooking locally,
which was what
the challenge was this week,
make sure you really kind of
understand the clientele
and pull in
their philosophy.
I think they're embracing
the idea of Mobile.
What is this dish called?
Shakshouka.
It's different.
It's nice,
it's good.
This is great.
Overall, it's pretty fancy
for a food truck.
And this is something you'd
definitely order again?
Yeah.
All right, cool.
Thank you very much.
How are we doing on food,
Arkadi?
We're actually running
out of food,
which is a good thing,
but I still don't think
we need to go shopping.
So we're just going to sell
whatever we have?
Sell whatever we have.
This is our last day over here.
As we run out of product,
we're knocking off
menu items one by one,
and I think it's
the smart thing to do,
just change
the menu as it goes
and not go shopping again.
So we have only two things
on our menu.
We have the standard shawarma
and the nachos.
So let's sell
shawarma and nachos.
Shawarma and nachos.
Until the end.
We sold out of shrimp.
So we need at least food
for the cooking challenge.
I think if there's
a local market around here
we can hit up
for just shrimp...
Southern Fish & Oyster.
It says they're
open till 5:00.
We're going to go to
a local seafood place.
It's less than a mile away,
it's going to save us
a bunch of time,
and we're going to be
able to get back
and open the doors
and start selling again.
I don't know.
Doesn't look like
it's open.
They're closed during
their regular business hours.
Now we have to go back out
to the other grocery store
Now we have to go back out
to the other grocery store
that's further away and double
back across our position.
This time management thing
is not on our side right now.
Well, that stinks.
Thanks so much, y'all, enjoy.
It's Day 2 in Mobile,
and our teams are waiting for me
to judge their brunch dishes.
Maybe no news is bad news.
What they
don't know is that
I've already
tasted their food.
I think they're doing
a really great job with this.
After a busy morning,
Lone Star and Middle Feast's
crowds have thinned out
and so have their menus.
It's dead.
And Let There Be Bacon
finally returned
from the store with the shrimp
they desperately needed.
Thanks for
waiting with us.
Hey, guys, it's Tyler.
Hey, Tyler.
Hi, Tyler.
This is crazy!
We've been waiting
for your call.
Wasn't there
supposed to be
a brunch challenge today
or something?
Oh, brunch, yeah, yeah.
Brunch, brunch, brunch.
Um...
I've already tasted
all your food.
You already tasted it?
Oh, boy.
He already tasted
our dishes.
It wasn't me.
But it was.
Oh, no.
Okay.
I pulled private shoppers
out of line
to try the food because
I want to know what
everybody else gets.
I don't want any
special treatment.
I know,
I'm sneaky.
Now the big question is,
who won the brunch challenge?
Who is moving on to our
$1,000 seafood challenge?
Oh, please, God.
You guys ready to find out?
We are dying to know who won
the cooking challenge.
All right, remember,
there's three teams left.
The best two brunch dishes
move on to our
$1,000 seafood challenge.
That is a lot of money
in the till, and I promise you
one of you are
going to need it.
The suspense is killing me,
Tyler!
All right, guys.
Pack it up
and head down to
the Bragg‐Mitchell Mansion
on Springhill Road.
We're shutting down.
So we still don't know?
It's time for our cooking
challenge here in Mobile.
We won't find out
until then?
Let's cook some seafood.
This brunch cook‐off
already happened.
You are a sneaky,
sneaky man, Tyler Florence.
Let's go see Tyler.
We have just been ordered
to shut down our truck.
We lost a lot of sales time
over this weekend
because crap took forever.
We really need to win
this cooking challenge
and this $1,000.
I really feel that if we
don't win this challenge
that we're going to go home.
This sucks really bad.
What's up, guys?
Tyler.
Hey, Tyler.
Selling might be over
in Mobile, Alabama,
but there's still
1,000 bucks more to make,
so we have to kill it
on this challenge.
Welcome to
the heart of Dixie.
Right beside us
is the Bragg‐Mitchell Mansion.
It was built in 1855,
and this architectural style
is typical of what
the old South feels like.
Wow. The Bragg‐Mitchell Mansion
is beautiful.
It's great scenery
to kick some ass.
All right, teams,
you know that I've tasted
all of your brunch dishes,
and I've got to say
I was really impressed.
Nice choice of ingredients,
good execution.
People were happy.
Out of three dishes,
we're going to pick
the two top dishes
that have earned their way
to the seafood cook‐off.
But, guys,
before we do that,
I would like to introduce you
to a good friend of mine,
Chef Pete Blohme.
How you doing,
contestants, Tyler?
Great to be here.
He has the local taste
down pat,
and he is going to help me judge
the seafood cook‐off today.
I'm very proud of the three
best teams we had this season.
I was really impressed
with your flavors today.
It was a tough
decision to make.
The first team that's
moving on to the $1,000
seafood challenge is...
Bacon.
How do you feel, guys?
Great.
I was really impressed.
The grits had clarity.
The shrimp was perfectly cooked.
I enjoyed it.
You guys deserve to be here.
Congratulations.
Thank you, Chef.
It's awesome to have
a chef of his talent
say that he loves our food.
I never thought
I would hear that
come out of Tyler's mouth.
And the second team
And the second team
moving ahead to the $1,000
seafood challenge is...
All right, teams,
you know that I've tasted
all of your brunch dishes.
What we're doing right now
is going to boil it down
to two people.
Bacon, you're already in.
Bacon, you're already in.
The second team
moving ahead to
the $1,000
seafood challenge is...
Lone Star Chuck Wagon.
I thought you had a dead‐on
brand dish.
It was a little big
for a taquito, right?
It was more of
a breakfast burrito.
But once you got into it,
I tasted the Texas
heart and soul,
and we talk about that
time ad time again.
Middle Feast,
this was splitting hairs
at this point.
I really enjoyed your dish.
The feta was beautiful,
I thought the kale
was a really interesting
addition to the whole thing.
To me, the one thing that I felt
detracted from your dish,
I didn't really feel
the bread was toasted.
It was just kind of cut open.
I didn't get the untoastedness
of the bread.
He told me there was
not enough salt.
Too spicy, that's fine,
I accept that.
But the bread
wasn't toasted enough?
Come on, Tyler.
Lone Star, Bacon, this is how
this is going to work.
When I say go,
I want you to head to your truck
and prepare that one amazing
Gulf seafood dish.
Chef Pete and I are going to be
judging you on presentation,
creativity,
and most important, taste.
Pete, anything you
want to add to this?
You've got to be authentic,
you guys.
Gulf Coast, we take
our seafood seriously here.
Be on‐point.
And remember,
the prize, guys,
it's an additional $1,000
in your till.
That could make
a huge difference.
You have 20 minutes.
So, Middle Feast,
in the kitchen,
they say if you have
time to lean,
you have time to clean.
I would like you
to clean your truck.
Yes, sir.
Let's get cooking!
Let's go!
See you in 20.
Good luck, guys.
Have fun.
We've gotta hurry.
20 minutes goes freaking fast.
I need a spatula.
We did really want to serve
this beautiful,
thick piece of grouper tonight,
but we have some
really nice tilapia.
I know that Lance is
going to cook it perfectly
and I think that it's going to
be just as fantastic.
For the seafood challenge,
we're going to make
a Cajun grilled tilapia
on a bed of lime cilantro rice,
Dominick's Gulf Coast shrimp
dipped in
a garlic‐jalapeño butter,
topped off with a fresh salsa
with mango, avocado,
red onions,
and a little bit of corn,
and it's
going to be delicious.
I'm not really worried
about a contest with Bacon.
I know we can out‐cook them,
I think they're a little timid
when it comes to cooking,
and that tells me
they're probably going to do
a lot of questioning
when they're cooking
in there today
and probably come out...
second.
I think we can beat
Lone Star with this one, guys.
It's a solid dish.
Super, super solid,
super fresh.
For the seafood cook‐off,
we're cooking
our blackened shrimp
and bacon ssam.
It's clean, it's vibrant,
it's tasty.
I really hope
Tyler likes it.
Ssam is Korean
for lettuce wrap.
It's hot outside,
we're looking for something
super‐fresh,
and we think that
this is going to be
a good run at it.
We've got scallions,
we've got tomatoes,
we've got coleslaw over here
ready to go,
so I think this is
a good choice, guys.
I think it shows that we can do
a lot of different stuff
with the ingredients
we're given,
and it's a really good,
light,
fresh dish for a hot day.
Let's do the dishes,
hope for the best.
Ah, we're going home.
We're going home.
That's it, that's it.
We're done.
So why are we cleaning
if we're done?
Everybody's out there
having a cooking challenge
and just Middle Feast
is cleaning their truck.
Such a bad way
to end a good weekend.
Okay, let's clean this.
Maybe for the last time,
huh?
Yep.
This needs more salt.
Feel good about it,
but I'm nervous.
Let's see what they think.
This is it,
everything's on the line.
Thank you, sir.
This is the most
pressure we've felt
in any part of
the competition yet.
This one plate of food
could make or break us.
All right, Matt, come on up,
tell me what you got.
We're doing a ssam.
Blackened Cajun shrimp,
smoked bacon,
house‐made coleslaw,
tomatoes, pickled onions,
lemon, and a Creole aioli
on the lettuce.
What makes that
a Creole aioli in your mind?
We used a Creole seasoning,
lemon, garlic.
Sort of a Southern twist
on Korean food.
Yes.
Lance, come on up.
Gentlemen, I have our
Cajun grilled tilapia
on a bed of lime cilantro rice.
On the top we have
our fresh salsa,
which is going to be mango,
avocado,
little bit of red onions,
and jalapeño.
Next to it we have
some fantastic
Dominick's gulf shrimp.
We Cajun‐seasoned that as well
and then we pan‐sauteed it
in a little bit of butter,
garlic, and jalapeño.
All right, guys, so we are
going to deliberate in peace.
Why don't you guys
head back to your trucks
and we'll call you in
a couple of minutes.
Thank you, guys.
Nice job.
So I'm just going to take all
this stuff and just mush it,
'cause I think
that's what they want.
Looks good.
Well, first of all,
this feels
kind of messy.
Yeah, definitely,
it's not a refined dish.
No.
Do like the slaw.
That's very southern.
The freshness,
the crisp lettuce.
I'm getting this, like,
nice little spike of heat
in the back of my throat.
When you get to the shrimp,
they're cooked well, tender.
Nice and soft,
a little chewy,
juicy but not overdone.
The bacon could have
reeled in a bit for me.
The bacon's
a little hard for me.
All right, moving on.
Okay, so we got the tilapia.
I think this one's
visually appealing.
Fish is flaking good.
A little salty.
A little salty, yep.
You know, spicy, sour,
salty, sweet,
always kind of works together
in your palate.
The jalapeño,
that nice little pop,
makes the fish less salty
in my opinion.
They're cooked well too,
I think.
You've got a nice, hard sear,
still tender.
So this is what I'm saying,
this is tough.
Mm‐hmm, because the composition
of that dish versus that ‐‐
We're going to call this one. Yeah.
Hey, Lone Star, Let There Be
Bacon, come on in, guys.
So this is
a really tough call.
As a chef,
to me,
it's all about the food.
Let There Be Bacon.
It was fresh,
it was light, it was clean.
The shrimp were
perfectly cooked.
I feel your food,
I feel your passion,
and I feel
your cooking style.
It looks great.
Thank you, Chef.
Tyler loved it.
It's awesome to have
a chef of his talent
say that he loves our food.
We need this $1,000
in our till.
I really think we have a good
shot to win this competition.
All right, Lone Star.
This dish to me looks like
a dish that you'd walk in
a restaurant and pay
32 bucks for.
Visually,
completely appealing,
high‐end,
what I expect out of you.
Tell me where you think
the flaws are in this dish.
I think the fish
might be a little salty.
Other than that,
I stand behind
everything in the dish.
When I put this piece
of tilapia in my mouth,
the first bite
I really,
really loved.
It's not overcooked,
it's not hammered,
it's moist, cooked on one side,
nice char,
and then the salt
really began to build,
and it built
and it built and it built.
And honestly, this is about all
we could possibly get through
of the dish.
We always want big,
bold flavors,
so I put a lot of
seasoning on there.
It's my fault.
I screwed up.
So, who won?
Well,
after our deliberation,
we've got to give it
to the Bacon crew here.
Your dish, you know,
edged them out.
Thank God
Lone Star overseasoned
and overcooked
their fish and shrimp.
Thank God.
All right, guys,
congratulations.
Bacon, you've got $1,000
extra in your till.
Thank you, chefs.
It feels very good.
This is going to boil down
to a very slim margin.
Everybody was
killing it this weekend.
I'll see you guys tomorrow
at elimination.
Congratulations.
Good job, guys.
Tomorrow is elimination
and I'm not feeling
good about this.
Let's hope that we sold more
than Middle Feast.
We're probably going to go home
this week for this.
We won.
I mean, that's all it is, man.
I feel a lot better going into
eliminations tomorrow now.
I feel a lot better going into
eliminations tomorrow now.
Absolutely.
Tomorrow's going to
be intense.
Let's get these doors closed up,
let's get out of here.
So, teams, here we are.
Elimination number six.
We've lost Chatty Chicken,
We've lost Chatty Chicken,
the Gourmet Grads,
Madres Mexican Meals,
Military Moms,
and Beach Cruiser.
We're about to find out
which two teams
are headed to our finale.
Mobile was an incredible town
for the Great Food Truck Race.
The three of you were $40 short
of $25,000 in sales
this weekend.
Now, just to put that
in perspective,
our first weekend in Venice,
California,
we had $6,500 in sales,
and that was with eight trucks.
There is money
to be made, guys.
So let's talk about Saturday
speed bumps for a second.
Andrea, how was the challenge?
Still defrosting,
but it was really fun
and it was worth it
in the end, so...
Was winning that much shrimp
a blessing or a curse?
A little bit of both.
You know,
it's fantastic to have
77 pounds of
beautiful shrimp,
but it takes
a really long time
to peel shrimp.
So, Bacon, didn't we have
a whole lesson
dedicated to
time management?
Yes, sir.
You guys took
two hours to prep
both Saturday and Sunday,
so what was the slowest thing
you had to prep?
Shrimp.
The shrimp, right?
No question.
Tommy, let's talk
about you guys.
So last week you guys
were in the bottom two
and almost went home
for $160.
That just boils down to 20
or 30 minutes' worth of sales.
You taking a long time
to get prepped,
was it worth the mint or
the parsley or the fresh kale?
Yes. Yes.
It was. Okay.
So, Lone Star,
tell me what happened
Sunday at the store.
I heard you guys
bought some grouper
but it never ended up
on the menu.
What happened to that?
We ordered the grouper,
and as he was
bagging it up,
we asked about the sausage,
so they were
showing us the sausage,
we were excited
about the sausage.
So you left it on
the counter by mistake.
Right.
That was a genuine
mistake on your part.
Yes.
You guys leaving that
grouper on the counter
could have made the difference
in you winning
that cooking
competition yesterday.
Yeah.
It's the little mistakes.
So, guys, it's time
to get down to business.
It's time to find out
who made the most,
who made the least,
who won the city,
and who will be
handing in their keys
and heading home.
In first place,
with $10,058,
unprecedented.
Middle Feast.
Congratulations, guys.
Nice job.
So unbelievable.
Three crazy Israelis
in the finals.
That's awesome.
Guys, you are one step closer
to winning a prize worth
about $150,000.
Last week we almost
went home for $160's difference,
and right now,
we're first place.
This is the best feeling ever.
Being in the bottom two
is where we were in the
beginning of this competition.
We were hoping to never
be here again,
but you get down
to three teams,
good teams good home.
That leaves
Let There Be Bacon
and the Lone Star Chuck Wagon,
two teams that I've
really enjoyed
following this race.
One of you is
moving on to the finale
and one of you
is about to go home.
Lance, if you go home
this weekend, tell me why.
Well, the first thing
that comes to mind
is over‐salting my fish.
I hate being
in the bottom two.
It's the worst feeling.
Every time we're here,
I am kicking myself
because it's always
a silly mistake.
Bacon, what was
your flaw this weekend?
Time management
and probably
buying more shrimp
just slowed us down
with our prep time.
All right,
here we go, guys.
In third place
and going home...
With a difference
of $582...
Let There Be Bacon.
I'm sorry, guys.
Holy crap,
we get a second chance.
We get to go to the finale.
This feels so good.
We deserve this,
we've worked so hard.
So, Lone Star Chuck Wagon,
that means you have
made it to our finale.
Congratulations,
and you are safe,
please step back.
Guys, you had a grand total
of $7,160,
just $582 shy
of making the finale.
I'm really disappointed
that we're going home,
but after this weekend,
I'm not surprised.
We made way too many mistakes
and we did not have
our focus together.
Keep that
head up, buddy.
Head's up.
Heart hurts.
Listen, before you guys go,
I've got a lot I want to say.
You guys latched on the idea
of marketing like nobody else
in this competition.
You guys took your bacon brand
and you literally created
a bacon army.
I've never seen a more loyal,
more resilient bunch in
the five years
that we've been
doing this race.
I want you guys to take all
these lessons back to Cleveland
and bring the bacon
to the people.
Oh, absolutely.
And, Matt, here's my
last word for you.
The Bacon Army,
they need a leader,
and you're that guy.
That's a lot of pressure, Chef.
Guys, I'm really sorry,
but I need your keys.
Thank you so much.
Give me a hug, man.
All right, Bacon Army.
Just hold on.
We're coming back.
Be ready for that
call to action when it comes.
This is just the
beginning of Let There Be Bacon.
It's a hell
of a first chapter.
Well, the name is
Let There Be Bacon.
It's not There Was Bacon.
Well, guys,
now we have two teams left,
two teams that have been through
an amazing journey
and have survived.
Now, who's ready to
find out our next city?
Yeah. Yeah.
We are going to leave Mobile,
Alabama,
in our rearview mirror,
and you have
a 500‐mile journey
ahead of you.
We are looping it
around the gulf,
heading south to Tampa,
Florida.
Tampa's a great town,
but let me tell you,
Tampa Bay is just
our jumping‐off point.
This finale will be epic
and brutal on everybody.
Is everybody ready
to head to
the Sunshine State?
Yeah.
Yes.
I'll see you in Florida.
Let's get rolling!
Next time on
"The Great Food Truck Race"...
You are standing
at the starting line
of an epic finale that
will cover five cities
and over 450 miles.
Into the finale.
Are you
ready for war?
I'm going to meet you
at Alligator Alley.
Wow.
Alligator and frog legs.
Oh, boy!
Let's push it hard.
We are driving to
the end of the earth.
This race is over,
we are 100% done.
And the winner of "The Great
Food Truck Race" is...
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