The Great Food Truck Race Season 18 Episode 1

Show Film 98

#ShowFilm98 #The Great Food Truck Race

Transcript

00:00:00Prepare your hearts and minds. It's a food truck battle. You're going to want to be a part of it.

00:00:04The great food truck race is back.

00:00:07I got to get this dish ready in time. Otherwise, it's just going to be a raw waste of time.

00:00:10And this season, it's going to be trucking awesome.

00:00:13We're hitting the southern Atlantic coast with nine teams all competing for 50 grand.

00:00:18There's a line down the block and the tickets are piled up. I got to worry about my customers here.

00:00:22But it won't be easy. As a matter of fact, it's going to be trucking hard.

00:00:25I'm not going to be on TV serving that. I'm not.

00:00:28Each week, we roll into a new city and give the teams just enough seed money to make some fantastic food.

00:00:34Reel in the customers and sell, sell, sell.

00:00:38Copy the newbies. We know how to make money.

00:00:39The team with the lowest sales goes home.

00:00:41Get going home.

00:00:43You're going to have to look at it.

00:00:44The last truck standing wins $50,000.

00:00:47Woo! That's a lot of money.

00:00:49Let's get rolling.

00:00:58Teams, welcome to the great food truck race and welcome to Savannah, Georgia.

00:01:10I see him in person and I'm like, man, I just want to give this man a hug.

00:01:13So known for its cobblestone streets, for its town squares, and beautiful tree-lined canopies, Savannah knows how to move.

00:01:25It is one of the busiest ports in the country and they have been delivering the goods to America for centuries.

00:01:32And today, you are going to be delivering some trucking awesome food back to Savannah.

00:01:38You ready to go?

00:01:39Let's go!

00:01:39But before you feed Savannah, you've got to feed me.

00:01:43I'm going to go!

00:01:44You got it!

00:01:45You are going to have 30 minutes on the clock to produce a signature dish.

00:01:53Not only does it have to taste great, it's got to define your truck.

00:01:57Got it.

00:01:57And tells me you are here to win $50,000.

00:02:03I hope they give us one of those huge, ginormous checks.

00:02:05We can bring it right to Staten Island.

00:02:06That'd be sick.

00:02:07The team that produces the dish that I think represents your truck the best will receive a cash advance of $300 that we're going to put right in your till.

00:02:20Run them coins, baby.

00:02:21You're going to roll into Savannah with a profit before you sell one bite of food.

00:02:26You guys ready to go?

00:02:27Let's go.

00:02:27Let's do it.

00:02:28Let's get it.

00:02:29Let's do it.

00:02:30What are you guys waiting for?

00:02:32Your 30 minutes starts now.

00:02:33Let's get rolling.

00:02:34There you go, baby.

00:02:40Get in there.

00:02:43First challenge, baby.

00:02:44Philly tush push.

00:02:46We only got 30 minutes.

00:02:47We only got 30 minutes, guys.

00:02:48So we're going to do the Pakistani chopped cheese.

00:02:51Okay.

00:02:51Let's give Tyler something good.

00:02:52Let's get it done.

00:02:53Go.

00:02:53Let's do it.

00:02:54Nishan means mark, and it's my take on Pakistani-American fusion, because I want to leave a mark on American cuisine and really take Pakistani food and American food to the next level.

00:03:05You're going to be on vegetable prep while I do the meat mix spices.

00:03:08It's about like 12 spices that go in there, so if you do too much, it's not going to taste great.

00:03:12So we've got to be careful with how much we put in there.

00:03:15Add a little bit of coriander.

00:03:16Jalapeno spicy!

00:03:20That's what I'm talking about!

00:03:22A normal chopped cheese is usually like a hamburger patty chopped up with American cheese.

00:03:26When I moved to New York, it kind of reminded me of the sandwiches my mom made.

00:03:30We're taking sandwiches that we used to eat as kids and elevating them into kind of a New York classic.

00:03:35You can't find the Pakistani chopped cheese anywhere else.

00:03:38And I love the sauces that go into a chopped cheese, but they're a little bit different.

00:03:41So we do a lime cilantro sauce, which has a lot of mayo and sour cream in it, so it's kind of like a ranch.

00:03:46Then we finish that off with a tamarind chutney.

00:03:48It takes you back home, and it makes you feel good.

00:03:50That's like the most important thing about food at the end of the day.

00:03:52We're taking our home-style cooking that we learned from our mothers, and we're putting it into this dish.

00:03:58So it's a lot of love that's going into it collectively together.

00:04:02We have to make the meat and the spice mix.

00:04:04It's a lot to do in 30 minutes, but I trust in us.

00:04:07It's a thing we can knock it out.

00:04:08Nishan has only been around for six months, and we've only done 12 days of actual pop-ups.

00:04:13In my day job, I'm a health care product manager.

00:04:15I am a data analyst at an insurance company.

00:04:18Honestly, man, we're a bunch of IT product managers trying to make it, and we're new in the kitchen, but let's see what we can do.

00:04:24We are IT.

00:04:26We might have day jobs where we work in corporate America, but we love food, we love serving people, and we're here to win.

00:04:32We've done it before. We got this.

00:04:33We got this.

00:04:34Did you see this truck? Look at that truck.

00:04:36Eat My Biscuits. Come on.

00:04:39This is our Deep Dive Seafood Biscuit, baby.

00:04:42Hey, Deep Dive.

00:04:42We letting them know what it's due.

00:04:44Take a dive, baby.

00:04:45Yes.

00:04:46Eat My Biscuits is a brick and mortar that is located in East Point, Atlanta, Georgia.

00:04:52I was a young mom, became a mom at 18, so of course I had to cook every day.

00:04:57Became an educator.

00:04:57I taught for 23 years, so I jumped in the kitchen every summer when school was out, and I found that desire and that love for the food and for the fast pace and the energy.

00:05:08And I left teaching, and I came up with Eat My Biscuits.

00:05:12She's thick.

00:05:13So, Shia came in for an interview.

00:05:15She was all bubbly and outbound.

00:05:17I'm from L.A.

00:05:18Oh my God.

00:05:20I've fallen in love with her.

00:05:22This is my baby Biscuit.

00:05:24Chef Cat.

00:05:25We did an interview.

00:05:26I looked at his Instagram.

00:05:27I looked at some YouTube, and I was like, okay, this brother knows what he's doing.

00:05:30Nice looking brother when he pushed them glasses up.

00:05:33With this deep dive seafood biscuit, which is going to be one of our signature biscuits, right?

00:05:37It's my most popular at our store right now.

00:05:40It's made with shrimp, lobster, crab.

00:05:43It has a creamy seafood sauce.

00:05:46I need them biscuits ASAP.

00:05:48Three of each.

00:05:48I got you.

00:05:49And I don't want to have three made s***.

00:05:51Now that we've decided what we're going to do, the bigger issue is, are we going to go with a stovetop biscuit?

00:05:56Or an oven biscuit?

00:05:58Because when we do the biscuits in the oven, sometimes when you pull them out, they can be so soft that when we go to slice, that they fall apart.

00:06:06So I want to do a stovetop biscuit.

00:06:07I think it's faster.

00:06:08I think it's safer.

00:06:09So I want to do an oven baked biscuit.

00:06:11The oven is the more traditional way to make them.

00:06:13You get the flakiness, the more softer texture on the inside.

00:06:17The only thing I just be worried about is them things cooking all the way through.

00:06:20You know what we're going to do?

00:06:21We're going to do them both.

00:06:22Man, what?

00:06:23All right, I got biscuits in the oven.

00:06:25Biscuits in the oven.

00:06:26Heard.

00:06:28Here we go for your stovetop.

00:06:30We want to make sure these biscuits look amazing.

00:06:32Yay!

00:06:34Wow, it smells good out here today.

00:06:37It's challenge time.

00:06:38What do we got?

00:06:39Back to the roots.

00:06:40Classic cheesesteak.

00:06:41We're going to do Cooper Sharp, fried onions on our bread.

00:06:44And I'll keep it simple.

00:06:49I'm Jack.

00:06:50I'm Derek.

00:06:50And I'm Antonio.

00:06:51You just said, and I'm Antonio.

00:06:53Yeah, because I'm the last one.

00:06:54Oh, you're right.

00:06:54Okay, fair.

00:06:55And we are?

00:06:56G's Cheesesteaks.

00:06:58From Staten Island, New York.

00:07:00We specialize in fast casual.

00:07:01Cheesesteaks, of course.

00:07:02Chicken cutlet sandwiches, appetizers, fries, wings, burgers.

00:07:06I was fortunate enough to learn from my dad and my uncles and trek out on my own.

00:07:10It was actually the first cheesesteak place to open up in Staten Island, New York.

00:07:12This is what we're known for.

00:07:14So listen, I just wanted to give Tyler a taste of New York, the real New York.

00:07:17I was born and raised in New York, but I actually spent some time out in Philly.

00:07:20And what I wanted to do with the cheesesteak was to not have it on like a Philly bread, which is soft and soggy and messy.

00:07:26We put it on a hard, crunchy bread, something that New Yorkers would like.

00:07:29And we're really on to something with it.

00:07:31Nobody's using 100% ribeye.

00:07:32Take a look at that meat.

00:07:33What are we talking about here?

00:07:34Tyler's going to love this, bro.

00:07:36Simplicity is key.

00:07:37We don't do the fancy stuff.

00:07:38We have minimal, minimal prep.

00:07:40Steak, onions, bread, and cheese.

00:07:43Me and Derek on the grill.

00:07:44Pool party poppy out on the front deck.

00:07:48Sick.

00:07:49So over here, we're going to saute the onions a little bit of blended oil, a little bit of rock salt, a little bit of paprika.

00:07:54Listen, I think we could really win this thing.

00:07:55I didn't come here to lose, brother.

00:07:57No.

00:07:57You thought I came here to lose?

00:07:58It's not if.

00:08:00It's when.

00:08:00We've all known each other since we're kids.

00:08:02And what sets us apart from everyone else is...

00:08:05We work in a New York minute.

00:08:07We're going to be slinging steaks.

00:08:08That's the name of the game.

00:08:09Sales, sales, sales.

00:08:10Volume, volume, volume.

00:08:11All right.

00:08:12Just paprika, huh?

00:08:13That's the trick?

00:08:13That's the trick, bro.

00:08:14We're all single, by the way.

00:08:15All three of us.

00:08:16Single.

00:08:17Ready to mingle.

00:08:18No kids either.

00:08:19You think Tyler will come over to my mother's for Sunday sauce?

00:08:22100%.

00:08:22I think it's going to be really exciting that there's a cheesesteak truck here.

00:08:28You can get cheesesteak anywhere.

00:08:29I don't know.

00:08:30If I'm going to a place where there's tons of food trucks, that's probably the last one

00:08:34I'm going to.

00:08:34No shade.

00:08:35We are hot girls making hot egg rolls.

00:08:38Spring rolls and summer rolls.

00:08:40We specialize in Vietnamese food.

00:08:43We're based out of Jersey City, New Jersey.

00:08:45This is what I'm thinking for the challenge.

00:08:47I want to make our signature egg roll, the banh mai egg roll.

00:08:51Banh mai after our chef, mai.

00:08:54It's a lemongrass marinated steak.

00:08:57Lemongrass, garlic, fish sauce, brown sugar.

00:09:00I am making our signature jalapeno cilantro sauce.

00:09:04Normally a banh mai has slices of jalapeno and cilantro, but my little take on it, I'm making

00:09:09a sauce out of that.

00:09:11As a kid, I was always not bullied, but made fun of for having a Vietnamese lunch.

00:09:18So I know that's like a little bit, um, I would say it's a little bit, I would say traumatizing,

00:09:28but I do remember like I had to hide my Vietnamese heritage and stop, drop, and roll is just so

00:09:35much validation of who I am as a person and having people eat my food and just see their

00:09:43smile.

00:09:44It makes me feel good.

00:09:45Can you guys taste this and let me know how you feel?

00:09:50Oh my God.

00:09:51All right, perfect.

00:09:52Teams, 20 minutes on the clock.

00:09:54Let's go.

00:09:55We're working, we're working, we're working, we're working.

00:09:57Guys, 20 minutes.

00:09:58Let's go, let's go, let's go.

00:09:59I got a little things ready.

00:10:00Come on.

00:10:00We got this.

00:10:01We got this.

00:10:01You know how we work.

00:10:02You know how you work, baby.

00:10:03We're bringing this home.

00:10:04Guys, where's the sour cream?

00:10:06Sour cream is not in the fridge.

00:10:12Oh, check in here.

00:10:13You want to double check?

00:10:14Check the bottom?

00:10:15Underneath?

00:10:16The sour cream is an essential part of making our sauces and our lotus chaat.

00:10:20Check the cooler, I guess.

00:10:21Somebody check, yeah, yeah, yeah.

00:10:22I didn't see it, to be honest.

00:10:24It just won't be right without it.

00:10:26It's just not our signature dish.

00:10:28We're going to have to ask people.

00:10:30They may have sour cream as well.

00:10:32So, I'll ask.

00:10:35Keep chopping the vegetables.

00:10:37Ask anybody you want.

00:10:38Okay.

00:10:39We basically have no experience, and this is a terrible way to start.

00:10:42What's up, my man?

00:10:43You guys have any sour cream?

00:10:44Sour cream?

00:10:45Yeah.

00:10:45Oh, no, man.

00:10:46No.

00:10:47I'm trying to figure out who would have sour cream out here.

00:10:49Oh, no.

00:10:54I need the biggest favor.

00:10:55You guys got sour cream?

00:10:56No.

00:10:57Sorry.

00:10:58Sorry.

00:10:59Is he serious?

00:11:00The seven Ps.

00:11:01Prior, proper, plan and prevent more performance.

00:11:03If you don't plan, plan to fail.

00:11:05No, no.

00:11:06I am looking everywhere.

00:11:08No sour cream to be found.

00:11:10Last chance.

00:11:12Anybody here?

00:11:14Hi, guys.

00:11:15Hey.

00:11:15Question.

00:11:16You guys have any sour cream?

00:11:18Sour cream?

00:11:18I got a heavy cream.

00:11:20Oh, man.

00:11:21This sucks.

00:11:26Guys, I asked around.

00:11:28Nothing.

00:11:28No sour cream.

00:11:29Dang, bro.

00:11:30This is wild.

00:11:31No sour cream.

00:11:32No sour cream at all.

00:11:33If you have to make an adjustment, we'll taste the mayo.

00:11:35Extra mayo.

00:11:36We can make an adjustment.

00:11:37That's fine.

00:11:37Yeah, we can make it with extra mayo.

00:11:38We are rookies, but we adapt.

00:11:40Add a little bit more sugar in there.

00:11:41Go a little bit heavier on the mayo.

00:11:42Yeah.

00:11:42Slowly mixing the cilantro and the lime sauce.

00:11:46I don't want to make it too wet.

00:11:48There we go.

00:11:48Still gives that creamy consistency, and we still have that flavor.

00:11:51But it's good.

00:11:52I love that.

00:11:53I'm feeling good.

00:11:55All right.

00:11:55I'm going to start on this dumpling filling.

00:11:58First thing I'm going to do is get this ground pork going with all those veggies.

00:12:02I'm going to put the dough together now.

00:12:04Heard.

00:12:06Our truck concept is handmade noodles and dumplings.

00:12:09We make everything from scratch at Good Fortune.

00:12:11We make it with heart, every single dish, every time.

00:12:14That's right.

00:12:15We are making our signature pork dumplings with a delicious chili crisp on top and black

00:12:21vinegar sauce.

00:12:22This filling is trucking awesome, guys.

00:12:25A little sesame oil, some sugar, a little magic.

00:12:28That sauce is inequivocally busting, my G.

00:12:31Thank you, my G.

00:12:31You got it.

00:12:32Thank you, my G.

00:12:32All right, teams, 15 minutes.

00:12:3515 minutes, 15 minutes.

00:12:36Yo, we got to hurry up, yo.

00:12:37All right, 15 minutes left.

00:12:39This is what I skipped breakfast for.

00:12:41To do this right now.

00:12:43Okay, so we can do our pita.

00:12:45We can do a pita.

00:12:46What about a mac, though?

00:12:48Because a mac is one of our...

00:12:49Also, mac is where we came from.

00:12:52I started cooking with Q back in 2015 because I got diagnosed with sarcoidosis.

00:12:57It's an autoimmune disease.

00:12:58It kind of pisses off all of your organs.

00:13:00It was giving me a cough.

00:13:02I was just sick all the time.

00:13:03I tried every single thing.

00:13:05I said, I'm going to try this vegan life for 30 days.

00:13:07My cough started going away.

00:13:08When I got to 60 days, my cough was gone.

00:13:11So I just wanted to show people vegans and meat eaters can coexist.

00:13:13We can all eat together.

00:13:15It'll just be healthy.

00:13:16And it can taste freaking fire.

00:13:17You know what I mean?

00:13:18But we got to show them a vegan and a meat eater version.

00:13:20So why don't we top it with some of that good chicken?

00:13:23You know I can sauce on some chicken.

00:13:24So we're going to hit them with a loaded chicken vegan mac.

00:13:29We need that extra 300 because that help us get quality products that we need.

00:13:33Flat-based cheese?

00:13:34Not cheap.

00:13:35I show you how to make healthy food taste delicious.

00:13:38We take your favorites and we just find a way to make them healthier.

00:13:41And everything that we give you, you can get it vegan or meat eater.

00:13:43Look at that.

00:13:44Vegan cheese don't melt.

00:13:46It's not cheesy.

00:13:47It don't have no flavor.

00:13:49Hallelujah.

00:13:50Baby.

00:13:52Let's go.

00:13:53Let's go, baby.

00:13:53So Burger Walla is a burger joint with Indian twists.

00:13:57And the twist is it's black owned.

00:14:00Behind?

00:14:00We take this fresh lamb that's freshly ground.

00:14:03And we're going to infuse it with a mint chutney.

00:14:05So lamb and chutney.

00:14:06Indian food is like Latin is for language.

00:14:09It's like the mother tongue for food.

00:14:11I started Burger Walla because I love Indian food.

00:14:14The nuanced spices that lock in those flavors.

00:14:17It's just such a balanced perfection.

00:14:18This walla sauce, fire as .

00:14:20In Hindi, specifically the language, a walla is a specialist.

00:14:24We are the Burger Wallas.

00:14:25We are the burger specialists.

00:14:27I'm going to sear off a piece of this lamb.

00:14:29Let's taste it, all right?

00:14:30For this challenge, we're going to introduce the world to the walla lamb.

00:14:34The best lamb burger that you've ever had in your entire life.

00:14:37We're going to take freshly ground lamb.

00:14:39Then we take our mint chutney, which has some spices, mint, cilantro in it.

00:14:43And we infuse that.

00:14:45We mix the meat together.

00:14:46Oh, there you go.

00:14:48There we go.

00:14:49We got it.

00:14:49We're going to serve this on a paratha with an Indian flatbread topped with walla sauce,

00:14:54goat cheese, tomatoes, and raw red onions.

00:14:57Every restaurant in America makes burgers and fries.

00:14:59But the lamb burger is...

00:15:01Nobody's done a lamb burger like this.

00:15:02I don't care where they are.

00:15:04You should use a pan.

00:15:09It'll be more even if you use a pan.

00:15:13Rise of Tiger is an Asian-ish diner merging American diner classics with Asian flavors.

00:15:18It's immigrant food that meets American food.

00:15:21We want people to come to us and try something new.

00:15:24We're trying to bridge that culture gap of being this Asian-ish diner.

00:15:28If something smells like it's burning, let me know.

00:15:31Why is that?

00:15:32I can't smoke because I broke my nose too many times.

00:15:36How'd you break your nose so many times?

00:15:38Because I was boxing.

00:15:39They punched me in my face.

00:15:39I was a professional athlete, and we're always used to fighting any challenge that's ahead of us.

00:15:44So any obstacle, we had to get across.

00:15:46Ryan is my best friend, a sous chef.

00:15:47Me and I actually have been working together for about a year now.

00:15:49That actually handles all our social media.

00:15:51I have worked in restaurants since I was 15 years old.

00:15:53We're going to do a Taiwanese pork cutlet sandwich.

00:15:56It's our version.

00:15:57It's a little bit spicier.

00:15:58It's a little bit more garlic, more fried shallots.

00:16:00Wait, it smells so good in here already.

00:16:02Next, we're going to char a bunch of roasted scallions, and we're going to turn that into a burnt scallion aioli.

00:16:08We want to be as smooth as possible, okay?

00:16:10Then we're going to make a pickled pepper relish.

00:16:12Pickled pepper relish?

00:16:13Yeah, say it five times.

00:16:14Pickled pepper, pepper.

00:16:16We're going to break down that pork into dredging and rice flour, fry it.

00:16:19Even though we never made this dish before, there's no risk, no reward, you know?

00:16:23So we've got to roll the dice.

00:16:24Might as well.

00:16:25Trust your intuition.

00:16:27How you guys doing?

00:16:28You guys doing all right?

00:16:29Yes, sir.

00:16:30If this truck's rocking, don't bother knocking.

00:16:32Damn right.

00:16:33Tyler's going to be stoked.

00:16:34I guarantee, and I guarantee nobody's seen anything like this yet, that what we're doing, so.

00:16:39Our cuisine is fat kid, stoner, munchie food, cheat day, hangover, eat.

00:16:44We are having fun with food.

00:16:46Literally just not taking things too serious.

00:16:49We're going to show these city slickers how to do it.

00:16:52Yeah.

00:16:53It's the craziest setup that we do.

00:16:55It's called a unicorn style.

00:16:56Here's a hot mess chicken sando in a concha bun stacked up with, like, a double smash patty

00:17:01with fried mozzarella sticks, pork belly, Korean barbecue sauce, QP mayo, fried garlic,

00:17:06tamper, onion crunch, wasabi sesame.

00:17:09Everybody thinks it might be too much, but there's so much balance and refinement, it works.

00:17:14We've got to get the crab down.

00:17:15You want me to do crab?

00:17:16We'll assemble.

00:17:17Yeah.

00:17:17We've got to get that showstopper for Tyler.

00:17:20First challenge, a truck-defining dish.

00:17:22We chose our Krabby Patty, which is a tamper soft-shell crab on a smash burger.

00:17:28We want that real, like, smash patty.

00:17:30That'll be good.

00:17:31It's just us.

00:17:31It's Pacific Northwest.

00:17:33It's just, like, this seafood, a combination, Japanese flavors.

00:17:37All right, Mr. Krabs, here you're going swimming.

00:17:41We are going to make a ghetto crack burger sauce.

00:17:45Here you go, some QP mayo, a little bit of ketchup, and then we do, like, an unagi sauce.

00:17:49This has a lot of salt content.

00:17:51We're really just trying to build up a little bit of flavor.

00:17:54We're a little worried about the salt content, but it's what we make at home.

00:17:58There it is.

00:17:59Double cheese is just kind of, like, our thing, so I think he'll like it.

00:18:04Ten minutes left, guys.

00:18:05Ten minutes.

00:18:06Man, today is a day, huh?

00:18:08This is crazy.

00:18:09This is crazy.

00:18:11Guys, I might have mixed so much coriander in here.

00:18:13You mix too much coriander?

00:18:14I'm mixing the meat, and all I feel is coriander, and it's going to make your mouth explode with not great flavor.

00:18:21Man, look at this.

00:18:23So, make it very peppery.

00:18:24You don't want too much in there.

00:18:26You want the right amount.

00:18:27Take out some coriander right now if you want to.

00:18:29You have extra meat anyway.

00:18:30We don't have extra meat.

00:18:31I have no more extra beef.

00:18:33This is all I have.

00:18:34First challenge, and we're already making mistakes?

00:18:36My God, what a disaster.

00:18:43Aw, .

00:18:44I think I might have mixed too much coriander in there.

00:18:46What are you doing to fix it?

00:18:47I'm just taking the coriander seeds out as much as I can.

00:18:50It's craziness.

00:18:51We are all getting L's.

00:18:52We're missing the sour cream.

00:18:54I'm dumping the coriander.

00:18:55We need to fix it.

00:18:56We need to get Tyler good food.

00:18:58And most importantly, 300 to the till, man, that means a lot.

00:19:02Two minutes left on the clock, everybody.

00:19:04Two minutes.

00:19:04Instead of a bun, we're going to go with an Indian flatbread called a paratha.

00:19:08If we pull off this paratha, it'll set the stage up that, hey, we're coming day one with a unique item.

00:19:15Everybody's going to be on high alert.

00:19:19The spatula, God, yo.

00:19:23It's like a pastry spatula.

00:19:24That pastry sucks.

00:19:27I really don't love the cook on this paratha right now.

00:19:31It's too charred.

00:19:32It's going to burn the paratha.

00:19:33You see it?

00:19:33Yeah.

00:19:34You don't like the paratha?

00:19:35No.

00:19:36I think we should do the buns.

00:19:37Time is running out.

00:19:38We have to pivot.

00:19:39Luckily, we bought this brioche bun as a backup, and we're going to have to rock out with it.

00:19:43It's okay.

00:19:44It's okay.

00:19:44You want me to dump it?

00:19:46Yo.

00:19:46Now, I got to be honest with you.

00:19:47Everybody looks stressed.

00:19:49I mean, we finished that pretty quick.

00:19:50We're good for drinks now, right?

00:19:52I mean.

00:19:52We're going to get a glass of wine?

00:19:55All right.

00:19:56Let's go.

00:19:56Drinks.

00:19:57So you got your roux.

00:19:59You got your shrimp.

00:20:01Then we're going to build it.

00:20:02Lobster and crab, peppers, onions, and then a sloppy toppy.

00:20:07A sloppy toppy.

00:20:09Now, here's the most difficult decision.

00:20:12Which one do we choose?

00:20:14Those look great.

00:20:14The stovetop biscuit, which is more uniform, or the oven biscuit that probably has a little

00:20:22more juiciness in the inside just because it was made in the oven.

00:20:25I'm a little leaning toward the oven biscuit.

00:20:29I think I'm going to go with stovetop.

00:20:31It looks a little better.

00:20:33I'm going to go stovetop just because it looks better.

00:20:36It's more uniform.

00:20:37We're going to go with the stovetop biscuit?

00:20:38Stovetop biscuit.

00:20:39Because it just looks better.

00:20:40It just looks better.

00:20:41We'll see.

00:20:42Teams, one minute left.

00:20:44Everything's got to be out.

00:20:46We got to be done.

00:20:47Look at that.

00:20:47It's nice and golden, too.

00:20:49All right, I'm going in with chili christen.

00:20:50I think that's good.

00:20:51We don't want to burn the space off now.

00:20:52Okay.

00:20:52I'm going to drench it in this.

00:20:54Pickled pepper relish, right?

00:20:56Ten, nine, eight, seven, six, five, four, three, two, one.

00:21:07Let's go.

00:21:17Wow.

00:21:18Take a look at all this.

00:21:20This food looks spectacular.

00:21:22Now, the winner of this challenge will receive $300.

00:21:27You are going to be the front runner.

00:21:29Give me that money, baby.

00:21:31All right, Fat Kid Food Company.

00:21:33I can call you that, right?

00:21:35Yes, sir.

00:21:35There you go.

00:21:36Please.

00:21:37Tell us what you got.

00:21:38This is our Krabby Patty.

00:21:39It's pretty much a smash burger our way with a soft-shell crab on top, tampera fried.

00:21:49This should be dancing.

00:21:50Every bite to the last is going to be alive.

00:21:54Okay.

00:21:55If I had to give you one note on it, I think sometimes you got to hit a ceiling and then

00:21:59you just got to stop because the flavors can get a little busy, and I feel like the salt

00:22:03is just over the ceiling.

00:22:05Probably with that unagi, it might have got a little away from us, and that's what brought

00:22:08that salt content.

00:22:09But I think it's really good.

00:22:11I think people are going to love it, man.

00:22:12Thank you, chef.

00:22:12Way to go.

00:22:13All right, Good Fortune Company.

00:22:14Tell us what we got.

00:22:15The dish that represents us the best is pork dumplings.

00:22:18They have our homemade dough, our house-made chili crisp, and our black vinegar sauce.

00:22:24Wow.

00:22:24On the inside, we have pork, scallions, some smoked black cardamom in there, and at Good

00:22:29Fortune, Armando is handmade with love every time.

00:22:32Do you guys make the dough yourself for the filling for the wrapper?

00:22:38Yes, chef.

00:22:38It's a little thick.

00:22:39Okay, it's a little thick.

00:22:40Got it.

00:22:41But that is about as good as it gets.

00:22:44It's really, really nice.

00:22:45The dumplings are juicy.

00:22:46The filling is so complex and so interesting.

00:22:49On that chili crisp, that's cardamom, right?

00:22:51Yeah, it's a black smoked cardamom.

00:22:54Wow.

00:22:55I think it's nice.

00:22:56Great job.

00:22:56Good job, guys.

00:22:57Good job.

00:22:57Eat my biscuits.

00:22:58First of all, I love your name.

00:23:00I love your outfit.

00:23:02Everybody likes a big brown biscuit.

00:23:04So today, that is the deep dive seafood biscuit.

00:23:10That is Cajun grilled shrimp, lobster, crab, peppers, onions, and then I make a roux.

00:23:21I can tell that you cook this on the stovetop, right?

00:23:24Yes.

00:23:25It's a little heavy.

00:23:26I would recommend baking them.

00:23:27Okay.

00:23:29Oh, man.

00:23:30They're going to be lighter and fluffier and a little crispier, too.

00:23:33That's what I tell them.

00:23:34So the next time we see this, I want to taste an oven biscuit from you, okay?

00:23:38Absolutely.

00:23:38I think this is delicious, though.

00:23:40It reminds me of my grandmother.

00:23:42It really, really does.

00:23:43Nice job.

00:23:43Great job.

00:23:44That's so sweet.

00:23:47All right, Burger Walla, tell us what we got.

00:23:48Yes, sir.

00:23:49You got the Walla lamb burger.

00:23:50It's our signature burger.

00:23:52It perfectly marries the Indian culture and Americana.

00:23:54It's a freshly ground lamb patty infused with a mint chutney, and it's tied with our Walla sauce, a smoky honey roasted musk with a kick of the finish.

00:24:01Cherry heirloom tomatoes, because we're in Savannah, Georgia.

00:24:03It's with spicy pickles and goat cheese.

00:24:04Watch your clothes, my brother.

00:24:05Look at that drip.

00:24:06Look at that drip.

00:24:06Watch your clothes.

00:24:07Watch the Canadian soup.

00:24:09You want the drip?

00:24:10Yes, sir.

00:24:15That's great.

00:24:16My man.

00:24:17Thank you, bro.

00:24:17The lamb burgers are really, really nice.

00:24:18I appreciate that.

00:24:19I think it's very good.

00:24:20Now, the bun feels a little grocery store to me, right?

00:24:24If we had more time, we would have loved to make a paratha for you.

00:24:27Paratha's nice, man.

00:24:28Yeah.

00:24:28I'm excited to see the next version of this.

00:24:30Great job.

00:24:30The flavor's right on point.

00:24:32It's a nice job.

00:24:33Word up, man.

00:24:34Yo, you were right, man.

00:24:35I wish we could have got that grill ball.

00:24:36No, it's all good.

00:24:37It's all good.

00:24:37We got it.

00:24:38We got it.

00:24:38We know now.

00:24:39All right, G's Cheese Steaks.

00:24:41What's going on, Tyler?

00:24:42How we doing, man?

00:24:43Doing well, man.

00:24:43You guys look like there could be no other three guys on planet Earth

00:24:47that know how to make cheese steaks other than you.

00:24:48You got that right, brother.

00:24:49Appreciate it.

00:24:50Yeah, so that's our classic cheese stick.

00:24:52Prime USDA ribeye.

00:24:54Sliced super thin, caramelized onion, and sharp cheese.

00:24:56Mmm.

00:24:57I have high expectations, fellas.

00:25:02There it is.

00:25:03That's the money bite.

00:25:05That's really good, man.

00:25:10Thank you so much, Tyler.

00:25:11Anything you'd do different on this?

00:25:12No, Chef.

00:25:13I agree with you.

00:25:14I think it's dead on perfect.

00:25:16I have no notes.

00:25:16I think it's spectacular.

00:25:17Yeah, baby.

00:25:21That's just immediate competition.

00:25:22New York, level of excellence.

00:25:24Cheese steak.

00:25:25Everybody loves a cheese steak.

00:25:26We got to watch out for those guys.

00:25:28Yeah, for sure.

00:25:28That's competition.

00:25:29Rising Tiger, how we doing?

00:25:31All right.

00:25:31We have a Taiwanese pork cutlet with pickled pepper relish.

00:25:35This is not a fried chicken sandwich?

00:25:37No, that's pork.

00:25:38Interesting.

00:25:39So it's a Taiwanese pork chop sandwich with our burned scallion aioli and our tiger jank,

00:25:44which is a chili crisp.

00:25:46All right.

00:25:46Chef, you think this is a $50,000 sandwich?

00:25:55100%.

00:25:56You guys ready to fight your way through this competition?

00:25:58Yeah, bro.

00:25:59You got a lot of hustle?

00:25:59You got hustle and heart?

00:26:01That's the only thing we know.

00:26:01Well, this might be a $50,000 sandwich.

00:26:05Team, congratulations.

00:26:06I think this is great.

00:26:07Nice, Chef.

00:26:08Looks pretty good.

00:26:09It does look pretty good.

00:26:10I think they're going to be some really good competitors.

00:26:13Yeah.

00:26:13Asian food, too?

00:26:14Yeah.

00:26:15Nishan, how are you guys doing?

00:26:16We're doing good.

00:26:16We're doing fantastic, baby.

00:26:18We're doing great.

00:26:18Yes.

00:26:19This is our signature dish, the Chuck Blakob Chopped Cheese.

00:26:22It's a beef patty that we have freshly toasted spices in there that we chop up with a lime

00:26:26cilantro sauce, tamarind chutney with pepper jack cheese and American cheese, and we melt

00:26:29that all together with some tomatoes.

00:26:31It's a Pakistani take on a New York classic.

00:26:34This is really hearty.

00:26:35It's really flavorful.

00:26:36Versus the chopped cheese usually doesn't have as much flavor in it.

00:26:38Did they say they're from New York?

00:26:40And they got the bull to sell chopped cheese?

00:26:42Joke's on you, Nishan.

00:26:43This is the best New York cheesesteak you'll ever have.

00:26:45I think this is really great.

00:26:46I literally want to drizzle something over top of the whole thing, and I want it running

00:26:50down my fingers when I eat it.

00:26:52Oh, yeah.

00:26:52Right?

00:26:53I know what to do, guys.

00:26:53Yeah, you know what to do.

00:26:54I got it.

00:26:54I love it.

00:26:55Don't worry.

00:26:56Roll with me here, right?

00:26:57I want to see it not presented flat like this.

00:26:59I want to see it presented up.

00:27:01Yeah.

00:27:01Right?

00:27:01I want the meat on top of this, and then you're going to use this area right here to garnish.

00:27:06Yeah.

00:27:06How long have you guys been doing this?

00:27:08Six months.

00:27:10Wow.

00:27:11We're new to this.

00:27:11We are fresh, fresh.

00:27:13Welcome to the food truck world, team.

00:27:15Thank you so much.

00:27:16It's been crazy.

00:27:17Cooking with Q. How we doing, ladies?

00:27:19Excited!

00:27:19We're very excited.

00:27:20So we made for you a loaded mac and cheese, and it is straight phenomenal vegan mac and

00:27:28cheese.

00:27:36Let's talk about the chili heat I'm getting on my tongue.

00:27:39That's sriracha?

00:27:40And it's a chili garlic that's in the mac and cheese.

00:27:42There might be one too many things going on on top from a flavor perspective, right?

00:27:48Heard.

00:27:48If you pull the sriracha off of this, I think this is as good as it gets.

00:27:51I think this is a banger.

00:27:52What?

00:27:52I think you got a banger.

00:27:54You got a banger, ladies.

00:28:00I'm caught.

00:28:02Take a breath.

00:28:03Top, drop, and roll.

00:28:04How you guys doing?

00:28:05Great.

00:28:06I love it.

00:28:08So it's our signature egg roll.

00:28:10It's called the banh mai.

00:28:11It's based off of a Vietnamese banh mi sandwich.

00:28:14It has lemongrass marinated steak with pickled carrots and daikon.

00:28:18And our signature jalapeno cilantro sauce.

00:28:23Wow.

00:28:24I feel like the sauce is a little thin.

00:28:25Tell me about the sauce.

00:28:27The sauce has jalapeno, cilantro, vinegar, and mayo.

00:28:31Okay.

00:28:31I kind of want it to cling a little bit.

00:28:33I think it can be a little thicker.

00:28:35But I think it's nice.

00:28:36I think it's super fun.

00:28:37And it's perfect coming off the food truck.

00:28:38Your name is Stop, Drop, and Roll because you are on fire.

00:28:44All right.

00:28:45So teams, the winner will receive $300.

00:28:49But there are two dishes in particular that really stood out for me.

00:28:54And because there are two right now, I think I want to add an additional award to this for second place.

00:29:00What?

00:29:00I'm adding a $150 runner-up award because, honestly, I couldn't choose.

00:29:08So the team is going to start the race $150 in the black.

00:29:14And second place is G's Cheese Steaks.

00:29:24Yeah, baby.

00:29:25Nice job.

00:29:26Way to go.

00:29:27Second place with no notes.

00:29:30Something doesn't add up.

00:29:32Might be rigged.

00:29:35Yeah, I love it.

00:29:36That's good.

00:29:37And now the team who is officially in the lead before we even start selling.

00:29:44And that could put a target on their back because everybody else is going to be coming for you.

00:30:14Rising Tiger.

00:30:20Hey.

00:30:21All right.

00:30:22That's a big one.

00:30:24Thanks, Seth.

00:30:25Now we won.

00:30:26Yeah.

00:30:27That is a very, very, very special sandwich, my friend.

00:30:32From a value standpoint, I'm happy.

00:30:35I think from a flavor perspective, this is really kind of fun.

00:30:37We believe in ourselves.

00:30:38We believe in that product.

00:30:39That teamwork is there and that communication is there.

00:30:41We're going to win.

00:30:42Teams, later today, you will be selling as a food truck court.

00:30:48All of you will be selling together.

00:30:50Yes.

00:30:51Teams, you guys feel good about this?

00:30:52Yes.

00:30:53Are you ready to go?

00:30:54Yes.

00:30:56All right, teams, let's get our trucks and let's get rolling.

00:30:58All right, I got a question.

00:31:12We need to figure out, like, what's our game plan?

00:31:16We're headed to the store.

00:31:17All right, we have to shop for everything that's on our menu today.

00:31:26This should be a walk in the park to get everything we need.

00:31:29Biscuits walking.

00:31:30Biscuits walking.

00:31:31We're looking for a self-rising flour.

00:31:34All-purpose.

00:31:35No self-rising flour?

00:31:37You've got to be kidding me, man.

00:31:38They got about seven brands of flour, but none of them are self-rising flour.

00:31:42They don't have it.

00:31:42We can't make no biscuits without self-rising flour.

00:31:44There was no buttermilk in there?

00:31:46We are Eat My Biscuits, and the major things we need for biscuits, self-rising flour.

00:31:51They don't have it.

00:31:52And buttermilk.

00:31:53They don't.

00:31:54We need that.

00:31:54That's killing us.

00:31:55Fat kid food, get out of my way.

00:31:57Calm down, boys.

00:31:58I thought we were friends.

00:31:59Don't forget the sour cream, okay?

00:32:01Yeah, don't forget the sour cream this time, fool.

00:32:03Think we're there?

00:32:05We're there.

00:32:05We got to be in line.

00:32:06How are you doing today?

00:32:11Let's go.

00:32:11We want to be open first on every sale day.

00:32:14Can I jump on the front?

00:32:15We know our prep time.

00:32:17We're running items that we know.

00:32:18These other teams, they're out of their comfort zone.

00:32:20That's where we have that advantage.

00:32:21Let's get open as early as we possibly can.

00:32:24Do you guys have halal meat?

00:32:26Halal?

00:32:27Similar to culture, but it's more Islamic.

00:32:32It's part of our brand.

00:32:34Nishan means halal food.

00:32:36There's no halal, right?

00:32:37No, it's just that steak.

00:32:38It is better for the environment.

00:32:40It tastes better.

00:32:41I don't think it's going to be it, guys.

00:32:42I don't think it's halal.

00:32:43Yeah, yeah, let's keep moving.

00:32:44This grocery store doesn't sell halal meat and some of our spices, so we have to go to

00:32:48a specialty store.

00:32:48We have to go to another store to get everything else.

00:32:50Go, go, go, go, go.

00:32:52Fresh baguettes.

00:32:53What about the rolls?

00:32:54You don't got to cut them, nothing.

00:32:55It's like, it's like...

00:32:56Nah, this would be...

00:32:57Bro, no.

00:32:57If we're going to use anything, it would be that.

00:32:59The baguette?

00:33:00Yeah, the baguette.

00:33:01Two dollars a piece, bro.

00:33:02No good.

00:33:03Two dollars.

00:33:03That is a lot.

00:33:04Two dollars.

00:33:05Listen, let's go around.

00:33:06Let's see what we can find out here in Savannah.

00:33:08We've got to scope out some bakeries.

00:33:10Yeah!

00:33:12Jack, pull-up challenge right now.

00:33:15You're doing close, Grim?

00:33:16Let's go.

00:33:17Ready?

00:33:18Derek, you good for 10?

00:33:19Go.

00:33:22What are they doing?

00:33:22Pull-up.

00:33:23I remember my first time in public.

00:33:25I am 10.

00:33:31Wow.

00:33:3210?

00:33:33They are so on trend.

00:33:35That is like...

00:33:36That's cute.

00:33:36Ladies, you see that?

00:33:38You like what you see?

00:33:39I'm a single guy.

00:33:40Possibly hopeless romantic, but, you know, who's asking?

00:33:44You going to bust one out?

00:33:45No.

00:33:46Figure out how to open the door, brother.

00:33:48No way.

00:33:49Oh, you lock the keys in the car?

00:33:50How are we getting out of here?

00:33:52Then you got to go through the window.

00:33:53Let's go.

00:33:53No, check it out.

00:33:53You go through the window.

00:33:54That's it.

00:33:55Door's locked.

00:33:57Let's go.

00:33:58You're up.

00:33:58You're up next.

00:33:59Let's go.

00:33:59You're the smallest one.

00:34:00Let's go.

00:34:00You're going in.

00:34:01You're going in.

00:34:01You lose the keys.

00:34:02You break it.

00:34:03You buy it.

00:34:03Guys.

00:34:05Oh, .

00:34:06Oh, .

00:34:06Ow!

00:34:13Get that bread in there.

00:34:15Problem is, we still got to find that New York-style bread.

00:34:17Looks like home.

00:34:18Take a look at this right here.

00:34:20That actually looks pretty good, bro.

00:34:22Wow.

00:34:23I'm going to call them right now.

00:34:24Yeah?

00:34:24Yeah, why not?

00:34:25We got to get to the location and get the truck parked, because time is ticking.

00:34:29It's a parallel park.

00:34:32This is Zeeshan.

00:34:33I called about the beef keema.

00:34:38The ground beef, right?

00:34:39Halal meat is a hand-slaughtered meat.

00:34:41And as Muslims, it is recommended that we eat that one.

00:34:43And I want to be able to serve it out of my food truck, because I don't want to charge money

00:34:47for a product that I wouldn't sell to my own family for a product that I wouldn't sell to my own family.

00:34:50You all need frozen?

00:34:51I need it.

00:34:52I don't need it frozen.

00:34:53I need it fresh.

00:34:55I'll check again, but I don't have the fresh one.

00:34:57You can't grind any—you don't have any beef at all?

00:34:59No.

00:35:00We can't defrost it fast enough.

00:35:02We can't mix the meat.

00:35:03We can't mix the spices.

00:35:04We can't sell it.

00:35:05There's no way.

00:35:06There's not enough time.

00:35:07Oh, my God.

00:35:08Oh, my God, dude.

00:35:09What do we do, man?

00:35:11We stick to our morals and values, right?

00:35:12We want to make sure that we only sell halal food.

00:35:14And if we don't find it, we're not selling it.

00:35:16There's something bigger that we're working on.

00:35:17It's not for me.

00:35:18It's for me building a community.

00:35:19It's building our food.

00:35:20It's building a—for us, we're first-generation Americans.

00:35:21We're first-generation Muslims.

00:35:22We've been looked down upon our whole lives.

00:35:23I'm not.

00:35:24I'm not.

00:35:25I'm not.

00:35:26I'm not.

00:35:27I'm not.

00:35:28I'm not.

00:35:29I'm not.

00:35:30I'm not.

00:35:31I'm not.

00:35:32I'm not.

00:35:33I'm not.

00:35:34I'm not.

00:35:35I'm not.

00:35:36I'm not.

00:35:37I'm not.

00:35:38I'm not.

00:35:39I'm not.

00:35:43You're gonna be here forever,

00:35:45and we're gonna make sure that people know we're gonna be here.

00:35:48That's why I do it.

00:35:51Can you—can you do anything?

00:35:52Can you thaw it in time?

00:35:53That's gonna mess up the meat.

00:35:54What's happening?

00:35:55What's going on?

00:35:56Dude, he's saying he doesn't have fresh beef.

00:35:58It's frozen.

00:35:59Wait. So, what are we gonna do?

00:36:01He's the only option that we have in this entire city.

00:36:06Which are gonna get everything lit, fryer off.

00:36:08Put it, fryer on.

00:36:10What are we rocking today, Chad?

00:36:11Some of our classics.

00:36:16Today we're going to rock our Cherry Street Smash,

00:36:18which is just meat, cheese, bun, burger sauce.

00:36:20I am rolling out the beef.

00:36:23Our Flamin' Hot Smash, where we take our Cherry Street,

00:36:26roll it in this Flamin' Hot Chip Crunch blend.

00:36:30And we're going to go Trash Panda.

00:36:32I'm going to move into ramen after this.

00:36:34We're going to go right into ramen.

00:36:36Trash Panda is a crazy burger.

00:36:38It gets deep fried chicken potstickers, eel sauce,

00:36:41and blended up cup of noodles.

00:36:43Because who doesn't love all that packet ramen goodness?

00:36:45We're literally running what we would be running at home.

00:36:48I'm spacing.

00:36:49How do we spell substitution?

00:36:52Does he have more?

00:36:53Vid and Nolfe encouraged me to call him back.

00:36:55I'm talking to him.

00:36:55I'm trying to convince him to look.

00:36:57I hear him on the phone.

00:36:58He's digging through his fridge.

00:37:00You have fresh ground beef?

00:37:01Managed to fight some fresh.

00:37:02How much?

00:37:03The suspense is unbelievable.

00:37:05Ten pounds?

00:37:06I'll take it all.

00:37:07Please hold it for me.

00:37:08I felt a sense of relief.

00:37:10Let's go, boys!

00:37:11I know there's not a lot of customers where we're going to be serving it.

00:37:14But again, I do not feel comfortable serving something I wouldn't sell my own family.

00:37:18Hit it.

00:37:19Go.

00:37:20We get this meat.

00:37:21It's going to be crazy, man.

00:37:22How's it going, Savannah?

00:37:23We're Fat Kid Food Co.

00:37:24We're from Southern Oregon, representing the West Coast.

00:37:26So we'll be rocking through your line quick.

00:37:28What can I do for you?

00:37:29We have two cherry steak smash burgers.

00:37:31Two cherry?

00:37:32Yeah.

00:37:33We're the first people open.

00:37:34Yes, sir.

00:37:35I'm buying a smash burger.

00:37:36Two Flamin'.

00:37:37Two Flamin'.

00:37:38Two Flamin' heard.

00:37:39It's easily one of the best burgers, if not the best I've ever had in my life.

00:37:45Is it possible if I could speak with a manager?

00:37:48The reason I'm calling is we're actually out here.

00:37:50We're a couple guys from New York.

00:37:51We do cheesesteaks, and we're looking to see if we can find a similar bread.

00:37:54Katie, from the local bakery in Savannah, she's from the Northeast, and Philly specifically,

00:37:59and she's got loaves for us.

00:38:00She said come on down.

00:38:01She said you got enough?

00:38:02Yeah.

00:38:03Oh, my goodness.

00:38:04Hold on a second.

00:38:05That is spot on, bro.

00:38:06So we were able to get about 60 of these together for you.

00:38:09Oh, wow.

00:38:10Are you seeing this right now?

00:38:11Wow, dude.

00:38:12Dude, that's spot on.

00:38:13I gotta be honest, we were super nervous coming from New York and being in Georgia.

00:38:16Now, I know you guys are working on a budget.

00:38:18Yeah, so, I mean, listen, we're going off of New York prices.

00:38:20Obviously, we bake in house at home, so we're doing it raw.

00:38:23Raw costs us about, you know, 30 cents.

00:38:26Retail, about, like, 60 to 80 cents.

00:38:28Okay.

00:38:29So just trying to figure out where you guys are at as well to figure out how we can,

00:38:32you know, make this work for sure.

00:38:33Our bag gets typically around about $4 each, guys.

00:38:36So it's gonna be hard to meet you in the middle there.

00:38:39$4.

00:38:40$4.

00:38:41What?

00:38:42Would you break a window?

00:38:43What is she talking about $4?

00:38:44You want to take the clothes off my back, too?

00:38:45$4.

00:38:46I don't think $4 is gonna work.

00:38:47I don't think we can make that work.

00:38:48It's gonna work.

00:38:49It's gonna work.

00:38:50It's gonna work.

00:38:51It's gonna work.

00:38:52It's gonna work.

00:38:53It's gonna work.

00:38:54It's gonna work.

00:38:55It's gonna work.

00:38:56It's gonna work.

00:38:57It's gonna work.

00:38:58It's gonna work.

00:38:59It's gonna work.

00:39:00It's gonna work.

00:39:01It's gonna work.

00:39:02It's gonna work.

00:39:03It's gonna work.

00:39:04It's gonna work.

00:39:05We're sellers.

00:39:06We're from New York.

00:39:07So we gotta bargain somehow, some way.

00:39:08Katie, listen to me.

00:39:09Help me help you to help us.

00:39:11I guess the Philly girl in me can empathize.

00:39:13Yeah.

00:39:14I can meet you at about a dollar a baguette.

00:39:16That could really work for us.

00:39:17That'd be huge.

00:39:18Sounds like a plan, Jack.

00:39:19Wow.

00:39:20Thank you so much, Katie.

00:39:21Seriously.

00:39:22Thank you so much.

00:39:23Katie, thank you again.

00:39:24Seriously.

00:39:25Incredible.

00:39:26It's amazing.

00:39:27Have a great day.

00:39:29Let's go.

00:39:30We got a race to win.

00:39:31I'm gonna be sick if we get back and people are selling.

00:39:34Got some fried chicken.

00:39:36Two of them?

00:39:37Chicken tacos.

00:39:38Boys, the both of you?

00:39:39Enough already.

00:39:40Everybody relax.

00:39:41We're selling one item.

00:39:42Ticket times are low.

00:39:43We're good.

00:39:44Is there a fillet knife somewhere?

00:39:45Yeah, I got it.

00:39:46There's brunch right here.

00:39:47Hi, ladies.

00:39:48Welcome.

00:39:49How are we doing?

00:39:50Good.

00:39:51We are not ready to take orders yet.

00:39:52Give us like about 10, 15 minutes.

00:39:5310, 15 minutes.

00:39:54All right.

00:39:55Thanks so much.

00:39:56We might have came on this competition to cook.

00:40:00We also might have came on to meet some pretty southern bells.

00:40:05Georgia peaches.

00:40:06Heard, chef.

00:40:07Yes, chef.

00:40:08Before we even open up the truck, we have a line outside the door.

00:40:11You ready, boys?

00:40:13Go, boys.

00:40:14Lights, camera, action.

00:40:15Derrick.

00:40:16All right, ladies and gentlemen, who's ready for some cheesesteaks?

00:40:18We're live.

00:40:19We're live.

00:40:20All right, let's go.

00:40:21We're live, baby.

00:40:22Let's go.

00:40:23First order in the window.

00:40:24Thank you, chef.

00:40:25Cheese steak from G's with onions.

00:40:28That is so good.

00:40:30It's cheesy.

00:40:31I love the onions.

00:40:32The caramelized onions could I pour.

00:40:34The crunchy bread.

00:40:35Amazing.

00:40:36Delicious.

00:40:37Yeah.

00:40:38Love it.

00:40:39We barely made it, man.

00:40:40Selling halal food is not cheap.

00:40:42We find the meat.

00:40:43It looks good.

00:40:44And we could leave now and open up for the lunch rush.

00:40:46Oh, yeah.

00:40:47We are very behind, actually.

00:40:49I'm sure the other teams are probably almost done prepping.

00:40:53We drive back.

00:40:54We park.

00:40:55We see everybody's back.

00:40:56One cheesesteak.

00:40:57Here we go.

00:40:58Double beef.

00:40:59We'll have that for you in three to five minutes tops.

00:41:00We got it to our truck, and we need to start prepping.

00:41:03You're gonna do two batches of lime cilantro sauce.

00:41:06So we're making the chopped cheese and the lotus chaat as our side.

00:41:11Those are our two signature dishes.

00:41:12Cinnamon sugar.

00:41:13Just sugar.

00:41:14We are adding in Dubai chocolate paratha.

00:41:17It's a spinoff of the Dubai chocolate that went viral on the internet.

00:41:21We're open for business.

00:41:22Yeah!

00:41:23All right.

00:41:24All right.

00:41:25What are we getting, guys?

00:41:26Can we have one elotes to chat?

00:41:27Yeah, of course.

00:41:28So the half chopped cheese, you do a half of that?

00:41:31All right.

00:41:32Sounds good.

00:41:33We're starting to take the orders, and orders are lining up.

00:41:36But the prep is still happening.

00:41:38Beautiful.

00:41:39One special and one elotes.

00:41:41We love that.

00:41:42Good?

00:41:43Not good.

00:41:44Not good.

00:41:45You want to place order now or come back?

00:41:47I'm gonna place order now.

00:41:48Okay.

00:41:49Sounds good.

00:41:50Perfect.

00:41:5120 minutes away?

00:41:52They're okay waiting 20 minutes.

00:41:53Yeah.

00:41:54Oh, it's more than 20 minutes.

00:41:56Oh, tamarind.

00:41:57We forgot the tamarind.

00:41:58Where's my hazelnut spread?

00:41:59Where are my piratas?

00:42:00Thank you very much.

00:42:01No time.

00:42:02Not enough time.

00:42:03Yo, chicken burgers are ready.

00:42:05And topped with goat cheese, caramelized onions, and a drizzled wild sauce.

00:42:09And everything gets served with fries.

00:42:11Have you seen the flour, Leigh?

00:42:13No.

00:42:14Yeah, I don't see the flour.

00:42:16Where the is the flour at?

00:42:20Well, the flour's gotta be somewhere.

00:42:22It's not over here.

00:42:23It's not up there either.

00:42:25I forgot to buy the flour and cornstarch.

00:42:29So we've wasted money on cauliflower that we can't sell.

00:42:32We have no collywings.

00:42:34We may have just shot ourselves in the eye because I took the lead and I completely messed up.

00:42:41It's crazy.

00:42:42This is like just telling the world.

00:42:44Can't go wrong with some seasoning, baby.

00:42:46Give it a nice little bite, right?

00:42:47A little extra flavor.

00:42:49Today, we're gonna be serving the deep dive seafood biscuit.

00:42:52And the big booty barbecue biscuit loaded with perfectly seasoned chicken thigh.

00:43:01Sauce, slaw is flavorful and juicy.

00:43:05How's that slaw coming along?

00:43:07Perfection.

00:43:08Perfection.

00:43:09That's what I like to hear.

00:43:10We're getting into our groove.

00:43:12Trying to apply some pressure to these biscuits.

00:43:14Okay.

00:43:15They're looking good, shah.

00:43:16We coming together.

00:43:17It's all starting to fall together in place.

00:43:18Cooler, cooler, cooler.

00:43:19Cooler, cooler.

00:43:20What just happened?

00:43:21Generator went out.

00:43:22Okay, I got you.

00:43:23I'm on it, I'm on it.

00:43:24Man, you have got to be kidding me.

00:43:26I'm looking at all these buttons, man.

00:43:28We have no electricity.

00:43:29Oh, my God.

00:43:30Please don't let this oven go out.

00:43:31Come on, man.

00:43:32Jesus.

00:43:33Come on, Lord.

00:43:34Not cool, baby.

00:43:35Not cool.

00:43:36This ain't biscuit time.

00:43:37So I'm going out here to the back where the generator is located.

00:43:40Man, this is killing us on time.

00:43:42It looks like it's cooked.

00:43:43We need somebody to come fix this generator ASAP.

00:43:46Wow.

00:43:47Oh, the hood is off.

00:43:48That's why it's getting like this.

00:43:49Oh.

00:43:50And we about to get smoked out this mug.

00:43:52Now I'm in the back of this damn truck.

00:43:54Hot as hell.

00:43:56I can't see.

00:43:58It's smoky.

00:43:59A complete disaster.

00:44:01And I'm just trying to get some food cooked so we can start selling.

00:44:04Man, we need this Jenny to go, baby.

00:44:06We need it to pop.

00:44:07Come on, baby.

00:44:08It's completely dead.

00:44:09We dead in the water.

00:44:10This can't happen.

00:44:11We first day, man.

00:44:12So I've called the mechanic and he's on his way.

00:44:14But he's taking his sweet ass time because he ain't made it here yet.

00:44:17Steak and fries coming up.

00:44:19Appreciate it.

00:44:20Thank you, guys.

00:44:21Enjoy.

00:44:22Order for king.

00:44:23So the mechanic is here.

00:44:24He's trying to figure things out.

00:44:26Is that power, bro?

00:44:27He's brought a portable jump pack to jump off the generator.

00:44:30Go ahead and start it.

00:44:32Try it.

00:44:36Then the Lord said, let there be light.

00:44:38Let there be light.

00:44:40We're finally back on track.

00:44:42Are my biscuits up?

00:44:43Up.

00:44:44That's the oven.

00:44:45You got biscuits in the oven?

00:44:47Yup.

00:44:48The biscuits.

00:44:49The last thing I want to burn.

00:44:52Lights are going off and on.

00:44:54I'm so distracted by everything and I'm burning my biscuits.

00:44:59Damn it.

00:45:00Damn it.

00:45:01Damn it.

00:45:02Damn it.

00:45:03Damn it.

00:45:04It's bad.

00:45:05We're going to sell them.

00:45:06Because they're going to be covered with sauce anyway.

00:45:08They'll still be good.

00:45:09It got a little crisp to it.

00:45:10We're going to salvage these biscuits.

00:45:12She caught them just in time.

00:45:13So we're good to go.

00:45:14We're going to sell these biscuits.

00:45:15Let's open up this window, baby.

00:45:16Let's get cracking.

00:45:17All personal summer is crazy.

00:45:18All right.

00:45:19I'm done with biscuits for now.

00:45:24Hold on.

00:45:25It's like broken or something.

00:45:26Just give me the keys that work.

00:45:27You know what?

00:45:32I'm getting frustrated now.

00:45:34We can't get this window open and can't sell no food.

00:45:37We going home.

00:45:38Man.

00:45:39Please call.

00:45:40I have to be kidding me.

00:45:41Now I'm in the kitchen by myself.

00:45:43Everything that can go wrong is going wrong right now.

00:45:50Rick.

00:45:51Hey, Rick.

00:45:52The mechanic can't even get it open.

00:45:53So what we supposed to do now?

00:45:55We got two mechanics in here.

00:45:57That one is straight broke.

00:45:59And he's trying to take the lock off from the inside.

00:46:02It's all crazy right now.

00:46:03It's just chaos.

00:46:08Woo.

00:46:09Rick, you a lifesaver.

00:46:10Thank you, bro.

00:46:11My God.

00:46:12Appreciate you, famo.

00:46:13I mean, it's just too much.

00:46:15But our window's open.

00:46:17Knee.

00:46:18Kick.

00:46:19Come on, knee.

00:46:20Kick.

00:46:21Come on, knee.

00:46:22Kick.

00:46:23I see some guys running around with some bananas.

00:46:25Bananas.

00:46:26Bananas?

00:46:27What is that all about?

00:46:32Oh, my God.

00:46:33Look.

00:46:34It's the banana bananas.

00:46:35The bananas.

00:46:42Team, can I have your attention, please?

00:46:44Can I have your attention?

00:46:45Whoa.

00:46:46What's going on?

00:46:47Is that Tyler?

00:46:48Savannah is home to the most high energy electrifying baseball team in America.

00:46:54Say hello to the Savannah Bananas.

00:46:56They not only play baseball, they put on a show.

00:47:09And these guys are here to see who really understands what Savannah likes.

00:47:13So while you dish out your regular menus, I'm giving you one hour to make and sell a brand

00:47:20new dish featuring Savannah's favorite fruit, bananas.

00:47:25All right.

00:47:26Give me the bananas now.

00:47:27The team that sells the most banana dishes in an hour is going to win a spectacular advantage.

00:47:34They are going to get an extra hour of selling time while the rest of the teams have

00:47:39to close and pack it up.

00:47:41Oh, we need that, bro.

00:47:44We need that.

00:47:45So come on out.

00:47:46Grab your bananas.

00:47:47And let's get cooking!

00:47:55Go, go, go.

00:47:56Get your bananas.

00:48:06It's another challenge.

00:48:08We ain't been challenged enough.

00:48:10Oh.

00:48:11My.

00:48:12Trucking.

00:48:13God.

00:48:14Hey, what you think?

00:48:15Caramelized bananas?

00:48:16The quickest thing that I could think with these bananas was to cook them down in some

00:48:19butter and some brown sugar, vanilla extract, caramelize them, and we're going to have a

00:48:23Savannah Banana Biscuit.

00:48:25That found five.

00:48:26My man.

00:48:27Oh, here we go.

00:48:28Oh, baby.

00:48:29Oh!

00:48:30See you, new biscuit.

00:48:31Okay.

00:48:33Oh!

00:48:34Coming, baby.

00:48:35We coming.

00:48:36Savannah Banana.

00:48:37Big booty.

00:48:38Deep dive for Sherry.

00:48:40There you are.

00:48:42I'm taking orders.

00:48:43I'm getting the orders to the kitchen.

00:48:45We have a steady flow.

00:48:46Oh, my God.

00:48:47For Dawson.

00:48:48Uh-oh, dog.

00:48:49Are you kidding me?

00:48:50You take that bite and you look over at your mama and be like, I'm sorry, mama.

00:48:53How do you like the biscuits?

00:48:55They loved it.

00:48:56They loved the biscuits.

00:48:57Yo, so the bananas seem like they're not that right.

00:49:00So I'm going to grill some.

00:49:01I think we should chop them up and add it to our steak fries.

00:49:04I think the sweetness, the spiciness, I think it's going to be a real flavor bomb.

00:49:07Big bang.

00:49:08Mmm.

00:49:09I don't think anyone else is going to grill a banana here, so.

00:49:11Four can't know, huh?

00:49:12Let's go.

00:49:13Hey!

00:49:14Hey, y'all ready?

00:49:15We're ready.

00:49:16Come get some.

00:49:17Steak and fries for Lynn.

00:49:18I like the steak with the banana.

00:49:19I know that's weird to say, but it goes well together.

00:49:21Yeah.

00:49:22Sweet, savory, juicy.

00:49:23I like the bananas the most.

00:49:24A little bit of sweetness in there.

00:49:25I wasn't expecting that.

00:49:26That's actually really good.

00:49:27It's fire, huh?

00:49:28Oh, my God.

00:49:29That thing banging, huh?

00:49:30Yes, sir.

00:49:35You guys played FDNY, right?

00:49:36Yeah, we did.

00:49:37Nice.

00:49:38I got a couple friends on the team.

00:49:39Well, our options are small, so I'm hoping we could caramelize these, get a little sweet

00:49:42out of them, do like a savory sweet type of thing, you know?

00:49:45Have the onions pulled from the bananas, the steak and saltiness pulled from the sweetness,

00:49:48so.

00:49:49Jack, I'll tell you what, it might end up being the first fried banana cheese steak

00:49:52and maybe the last in history, brother.

00:49:54You ain't wrong, kid.

00:49:55You gonna do banana steak and cheese?

00:49:56It's actually probably not bad.

00:49:59Yeah, I'm gonna take a bite of this.

00:50:00Whoa, it's slippery in here.

00:50:01It's disgusting.

00:50:02We got one ticket in the window for my boy Tony.

00:50:03That ain't us, no bananas on the truck.

00:50:04Huh?

00:50:05No?

00:50:06You want me to throw the bananas?

00:50:0786.

00:50:08No way.

00:50:09Forget this challenge.

00:50:10Mo, what'd you want to do?

00:50:11You want to put bananas on cheese steaks?

00:50:12I mean, dude, what are we doing?

00:50:1386.

00:50:14Yeah.

00:50:15Let me see something better you can do with those.

00:50:16Here you go, Savannah.

00:50:17Have the bananas back.

00:50:18All right, here we go.

00:50:19Hot steaks here.

00:50:20We got a ticket in the window.

00:50:21Hot steaks.

00:50:22You got bananas going for the special?

00:50:23Yeah, yeah, he's cutting them up.

00:50:24All right, let's do this.

00:50:25Let's go.

00:50:26We are putting this right on top of our Dubai chocolate parattas.

00:50:29It is perfect.

00:50:30The Dubai chocolate is, so it's basically filo dough that's sauteed mixed with pistachio cream.

00:50:35We put that on top of a paratta that's spread with hazelnut spread and we top it off with bananas.

00:50:54What can I get you today?

00:50:55Is the alutas and the special ready to go?

00:50:57Yeah, they're both ready to go.

00:50:58What do you need?

00:50:59All right, you got it.

00:51:01Yeah, they're both ready to go.

00:51:03What do you mean?

00:51:03All right, you got it.

00:51:06Dropping bananas.

00:51:07All right, dropping bananas.

00:51:09For the Savannah Banana Challenge,

00:51:11I assume everybody's going to go sweet and make a dessert.

00:51:13We're actually going to go opposite.

00:51:15Hot, hot, hot, hot, hot, hot, hot.

00:51:16Come, join, get closer.

00:51:18We take a banana, fry it to perfect golden brown,

00:51:22and put it with goat cheese,

00:51:23and then you're going to masala sauce on it.

00:51:24It's rich.

00:51:25You get two pieces.

00:51:26I recommend it.

00:51:26It's phenomenal.

00:51:27Let's go!

00:51:28We got our first tail, baby!

00:51:30Let's go!

00:51:31I need a special.

00:51:35I heard you.

00:51:36Enjoy!

00:51:37Regan, how do all the teams do it?

00:51:39Not as good as us.

00:51:40Sanity!

00:51:41They're not doing good as us.

00:51:42They're a good guy!

00:51:43One Savannah.

00:51:44One Savannah, let's go.

00:51:46Can I get a name?

00:51:48Guys, I got a text from Tyler.

00:51:50Time's up, guys.

00:51:53That challenge was bananas.

00:51:56You all brought your A game.

00:51:57But only one team knocked it out of the park.

00:51:59The team who sold the most units of their banana dish is...

00:52:03The rising tiger.

00:52:06Rising tiger.

00:52:06Mm, mm, mm.

00:52:07Mm-hmm.

00:52:08We did it!

00:52:09Mm.

00:52:09Two challenges in a row, baby!

00:52:11Again?

00:52:12Ah!

00:52:13What a tough competitor.

00:52:15Yeah.

00:52:15Congrats.

00:52:16You sold 17 dishes and have earned one extra hour of sell time.

00:52:20Bro.

00:52:21I mean, we probably got more sales than everybody.

00:52:23Don't worry about it.

00:52:24Tell you what, though.

00:52:25We got to watch out for the tigers.

00:52:26Let's go.

00:52:27Chee!

00:52:28One more.

00:52:28One more hour.

00:52:29Come on.

00:52:29One more.

00:52:29Come on.

00:52:30Everyone else, deliver your remaining orders and wrap up for the day.

00:52:34Tomorrow's going to be even tougher.

00:52:35Mm.

00:52:36Mm.

00:52:37Dang.

00:52:38And we're back at it, kids.

00:52:39Herbs and spices?

00:52:40Yeah, a little dazzle.

00:52:41I'll shake them up.

00:52:42And here are your tiger dang fries.

00:52:43Oh, awesome.

00:52:44Those things are great.

00:52:45Pork chops!

00:52:46If we don't got it, you ain't want it.

00:52:47Who hungry?

00:52:48Too blessed to be stressed?

00:52:49Hey, hi.

00:52:50What's up, guy?

00:52:51How you doing?

00:52:52I'm doing great.

00:52:53Good to see you guys.

00:52:54How are we holding up today?

00:52:55You guys doing good?

00:52:56Doing good.

00:52:57It was rough.

00:52:58It was rough, but we're all right.

00:52:59Tell me about it.

00:53:00What happened, man?

00:53:01You know, just unboxing and getting ready and trying to get our game plan.

00:53:02A little stressful, but we're all right.

00:53:03We survived.

00:53:06We've had a chance.

00:53:07I feel like we are.

00:53:08We're from the hood.

00:53:09We make love to pressure.

00:53:10You know what I'm saying?

00:53:11That's right.

00:53:12That's right.

00:53:13We're ready to go.

00:53:14Fellas, how are you?

00:53:15Good to see you.

00:53:16How are you doing?

00:53:17And sales were good today?

00:53:18You're happy?

00:53:19Oh, yeah.

00:53:20Savannah is loving our products.

00:53:21Congratulations on everything.

00:53:22Thank you so much.

00:53:23I appreciate that.

00:53:24Let's go, Tyler.

00:53:25You guys are good?

00:53:26It's been a rough morning.

00:53:27What happened?

00:53:28Well, first, the generator went out.

00:53:29I did, unfortunately, burn some biscuits, because I couldn't see.

00:53:31It was so much happening.

00:53:32Oh, my gosh.

00:53:33Oh, my gosh.

00:53:34Yeah.

00:53:35I did some good sales.

00:53:36Tell me about where you came from.

00:53:37I was a young mom, teacher for a long time, taught in Chicago Public Schools.

00:53:41I've lost quite a few of my students through gun violence.

00:53:44And I just couldn't do, like, that environment.

00:53:47And that's when I came up with this restaurant and this idea.

00:53:50So here we are together.

00:53:52Sometimes when you find the right people and you realize you got each other's back like that.

00:53:57Yeah.

00:53:58Facts.

00:53:59There's almost nothing.

00:54:00Don't cry.

00:54:01Don't cry.

00:54:02I'm sorry.

00:54:03You can let it out.

00:54:04It's okay.

00:54:05This is embarrassing.

00:54:06Let it out.

00:54:07It feels good to be here.

00:54:12Because you came a long way.

00:54:13All right.

00:54:14This is going to be an awesome opportunity for all of us to kind of, like, take this to the next level.

00:54:18You have arrived.

00:54:19I'm here, Biscuits.

00:54:20That's right.

00:54:21That's right.

00:54:22Biscuits is right.

00:54:23Okay.

00:54:24I'm so excited for you.

00:54:25I think this is going to be a fabulous opportunity.

00:54:26Thank you so much.

00:54:28That's great.

00:54:29As bad as this day has gone, I've been through so much more.

00:54:31He's reminded me of the grit that I have, that we have as a team.

00:54:37Now I'm feeling proud of who I am and who my team is and what we've accomplished.

00:54:41Oh, man.

00:54:42The dream team.

00:54:43Okay.

00:54:44Dream team.

00:54:45Hey, guys, we have 10 minutes left.

00:54:4710 minutes left.

00:54:48Here we go.

00:54:49Enjoy.

00:54:50One steak and fries solo.

00:54:51One pork sando solo.

00:54:52Have a good day.

00:54:54Guys, time's up.

00:54:55I think today was extremely successful.

00:54:58Not only did we do a great job, but two challenges.

00:55:01Two challenges, man.

00:55:02Two challenges.

00:55:03Ashley, hey.

00:55:04How are you?

00:55:05Hey, how are you?

00:55:06I'm doing great.

00:55:07Good to see you.

00:55:08Yeah, good to see you, too.

00:55:09Devon and Ryan, how are you doing, man?

00:55:10What's up?

00:55:11How are you doing, Jeff?

00:55:12Yeah.

00:55:13I'm great, man.

00:55:14How are you doing?

00:55:15Good.

00:55:16Yeah.

00:55:17We had great sales.

00:55:18Good energy.

00:55:19We're together, right?

00:55:20Teams like that, it feels really strong.

00:55:21You start to develop this family bond between each other.

00:55:24We're as together on a team on the truck and together a team in life.

00:55:27Family's back in Colorado.

00:55:28Who have you got back home?

00:55:31It's just me and my daughter.

00:55:33Oh, my God.

00:55:34Tell me about her.

00:55:35She's great.

00:55:36She's great.

00:55:37She's great.

00:55:40She's great.

00:55:41That's what you do this for every single day.

00:55:43It's for your children.

00:55:44We got to keep working.

00:55:45That's why we got to keep working, right?

00:55:47All right.

00:55:48Best of luck with everything.

00:55:50Thank you so much.

00:55:51Appreciate you, man.

00:55:53We know the Paratha's a hit.

00:55:55We can strategize and see where we went wrong and how we can fix things for tomorrow.

00:56:00This is what we got to do.

00:56:01If we want to win and we want to take this home and we want to be first, we got to keep

00:56:04doing what we're doing today.

00:56:05I like that.

00:56:06Let's close down and get ready for tomorrow.

00:56:09Tomorrow, we got to come with all the energy.

00:56:10We got to get our voices out there and we got to sell some food.

00:56:26Teams, good morning.

00:56:27Good morning.

00:56:29As one of the most haunted cities in the U.S., Savannah is filled with mystery.

00:56:38They say souls roam these streets.

00:56:41And right now, I can't help but to feel haunted.

00:56:46Yesterday, sales totals are in and three of you are in serious danger.

00:56:51Uh-oh.

00:56:59Yesterday, sales totals are in and bottom three teams are Biscuits, Nishan.

00:57:10Oh, no.

00:57:12And Burger Waller.

00:57:15You three had the lowest sales, but it was a very tough day.

00:57:20There were mechanical issues.

00:57:22Cooler, cooler, cooler.

00:57:23Oh, cool, cool, cool.

00:57:24Problems with ingredients.

00:57:25He's saying he doesn't have fresh beef.

00:57:27So what are we going to do?

00:57:28Bad decisions.

00:57:29We've wasted money on cauliflower that we can't sell.

00:57:33A lot went wrong.

00:57:34The good news is I'm going to give you a chance to save your souls in a cooking challenge.

00:57:40It's going to happen right now on the spot.

00:57:43Down.

00:57:44Hell yeah.

00:57:45Let's go, baby.

00:57:47Teams, you're going to have 30 minutes on the clock.

00:57:50Your challenge right now is to craft a soul-saving dish.

00:57:53One that is so bold, it's going to prove to me that you deserve to continue.

00:58:02The winner of this challenge is going to get immunity in Savannah.

00:58:06And you will move on to the next city.

00:58:07Oh, wow.

00:58:08Come on.

00:58:09Come on.

00:58:10Look at this, guys.

00:58:11Your survival starts right now.

00:58:12Let's go.

00:58:13Come on, baby.

00:58:14Go inside, but stop.

00:58:15So this time, we got that heirloom tomato.

00:58:16It's a firm one.

00:58:17It's nice and colorful.

00:58:18It's going to, like, look.

00:58:19This looks like, you know, the Indian flag already.

00:58:20You know what I'm saying?

00:58:21I think it's unique.

00:58:22Still stay true to what we do.

00:58:23There it is.

00:58:24So to impress Tyler today, we're going to bring the paratha patty melt.

00:58:25But this time, we're going to make an heirloom tomato relish to put on top of it.

00:58:29And we're going to serve it on a paratha instead of a bun this time.

00:58:31And we called it the ghost of the spice trade.

00:58:32Lee's got the parathas.

00:58:33Lou, start doing your chicken, bro.

00:58:34Let's go.

00:58:35Let's go.

00:58:36Let's go.

00:58:37Let's go.

00:58:38Let's see.

00:58:39Let's see.

00:58:40Let's go.

00:58:41You're set for this.

00:58:42Let's go.

00:58:43You're set for this.

00:58:44This is a good one.

00:58:45Let's go.

00:58:46Let's go.

00:58:47Let's go.

00:58:48Let's go.

00:58:49Let's go.

00:58:50Let's go.

00:58:51Let's see.

00:58:52Let's go.

00:58:53Let's go.

00:58:54You're set for that paratha.

00:58:55That's our signature.

00:58:56We don't straighten the path, bro.

00:58:57All right.

00:58:58He said something that hits the soul.

00:59:00To me, that's a grilled cheese.

00:59:02But we're going to add some Pakistani flavors into it.

00:59:04I'm thinking tomato chutneys with a little blackberry.

00:59:06We're going to do a layer of cheese, and we're going to add a really nice melt.

00:59:09We're going to do some caramelized onions right on top.

00:59:12You got the blackberries?

00:59:13Go for it.

00:59:14I'll start chopping some onions.

00:59:15Vid, I need you to go to Rising Tiger and ask them for some chili crunch.

00:59:18All right.

00:59:19You got it.

00:59:20He's going out.

00:59:21Go, go, go.

00:59:22It looks like Nishan's looking for something.

00:59:25Hey, my guys.

00:59:26What's up, doggy?

00:59:27You guys got some chili crunch I could use?

00:59:28Yeah.

00:59:29No questions, that's all.

00:59:30Yeah, of course.

00:59:31Appreciate you.

00:59:33I see it.

00:59:34I see it.

00:59:35I see it.

00:59:36Nishan went to Rising Tiger and used their chili crisp, which was a winning dish the other

00:59:38day.

00:59:39I appreciate you, bro.

00:59:40Thank you so much.

00:59:41Let's go.

00:59:42They know.

00:59:43Let's go.

00:59:44Let's go for somebody for some help.

00:59:45I would never serve another store's fries with my burgers.

00:59:48Yeah.

00:59:49We live and die fighting for ourselves.

00:59:51That's how we go.

00:59:52And that's the creed we live by, baby.

00:59:54I need those biscuits in there immediately.

00:59:57We decided to take the cheddar chicken biscuit, but instead of using cheddar, we're going to

01:00:01use a provolone.

01:00:02All right.

01:00:03Peppers, onions.

01:00:04Let me get this chicken.

01:00:05They already smell good.

01:00:06And we're not going to overcook those veggies, because we want them to stay pretty.

01:00:10You want to see the color.

01:00:11That and you want them a little crunchy anyway.

01:00:13Something smells good.

01:00:14Something definitely smells good.

01:00:1610 minutes left.

01:00:18We're doing a blackberry and tomato chutney.

01:00:21We're going to add a little bit of Kashmiri chili powder in there, a little bit of ginger

01:00:25powder in there, a little bit of sugar, so it's going to be a little spicy and sweet.

01:00:29Then we're going to do caramelized onions, cooked down with the chili crunch on the outside.

01:00:34Robo, can you taste it?

01:00:35No.

01:00:36You keep forgetting, bro.

01:00:37He's fasting, man.

01:00:38He's fasting.

01:00:39You're forgetting.

01:00:40That's true.

01:00:41That's true.

01:00:42So this is one of the challenges that we've been having, because I'm fasting for Ramadan.

01:00:44I want a little more blackberry.

01:00:45And I can't taste anything until sunset.

01:00:48Five minutes left, guys.

01:00:49It's officially the witching hour.

01:00:51So you're ready, right?

01:00:52Yeah.

01:00:53Go ahead.

01:00:54Go ahead.

01:00:55Right there.

01:00:56We have that perfectly grilled parada.

01:00:57Infuse the chicken breast with cilantro chutney.

01:00:59Here.

01:01:00Goat cheese.

01:01:01We're going to top it with the goat cheese.

01:01:02A little more.

01:01:03That's good.

01:01:04That's good.

01:01:05That's good.

01:01:06Every bite.

01:01:07Every bite.

01:01:08And a drizzle of the wallah sauce.

01:01:09Oh, my God.

01:01:10Look at that.

01:01:11Look how gorgeous that is.

01:01:12Yeah.

01:01:13One minute, James.

01:01:14One minute.

01:01:15We got to put the sandwich together, and then we got to press it down.

01:01:16We can do it now.

01:01:17Start with the inside here.

01:01:18Bread, chutney, cheese.

01:01:19Make a huge difference.

01:01:20Look how they look.

01:01:21I'm leaving an open face, and I want them to see it.

01:01:23And the grilled line is going on top of that.

01:01:25Ten.

01:01:26Nine.

01:01:27Eight.

01:01:28Seven.

01:01:29Six.

01:01:30Five.

01:01:31Four.

01:01:32Three.

01:01:33Two.

01:01:34One.

01:01:35That's it.

01:01:36Time's up.

01:01:37Let's go.

01:01:38That's what I'm talking about.

01:01:42Something's smelling good over there.

01:01:44Something cheesy.

01:01:45That biscuit looks good.

01:01:46It seems you have 30 minutes on the clock.

01:01:48Let's see if this one dish can save your soul.

01:01:50All right.

01:01:51So, Burger Wallah, what have we got?

01:01:52So, we have the ghost of the spice trade.

01:01:54So, we did a chicken burger that's infused with a cilantro chutney.

01:01:57It's going to be topped with goat cheese, and we did an heirloom tomato relish.

01:02:02Now, this is fun.

01:02:03This is fun to look at.

01:02:04It looks like it's going to be delicious.

01:02:06It doesn't look average.

01:02:07You're supposed to see the Indian flag in that, Chef.

01:02:09The orange, the white, and the green.

01:02:11Wow.

01:02:12Oh, wow.

01:02:13That does look good.

01:02:14That's really good.

01:02:15Night and day.

01:02:24Yes, sir.

01:02:25I love the spice.

01:02:26I love the fruit.

01:02:27I love the flavor profile.

01:02:28I think Prop is having a moment.

01:02:30I think it's a bread that a lot of people are starting to hear about.

01:02:33It's very unique.

01:02:34It's very interesting.

01:02:35I've had a lot of things.

01:02:36I've never had that before in my life.

01:02:37It's very good.

01:02:38Thank you, Chef.

01:02:39Thank you, thank you.

01:02:40Very good.

01:02:41Good cook on that.

01:02:42Good cook on it.

01:02:43What do we got?

01:02:44So we took a spin on a regular chicken biscuit.

01:02:46We did a grilled boneless chicken thigh.

01:02:49We added sweet mixed peppers, red onion.

01:02:52And then we did a Cajun garlic butter sauce to top it.

01:02:55And we did an oven-baked cheddar biscuit.

01:03:01He's taking multiple bites.

01:03:04Oh, my God, Tyler.

01:03:06Biscuits, biscuits, biscuits, baby.

01:03:09And you guys baked this biscuit in the oven?

01:03:11Yes.

01:03:12I can tell.

01:03:13Big difference.

01:03:14It's really nice.

01:03:15It looks puffy.

01:03:16It looks universally brown.

01:03:18I love how hearty it is.

01:03:20I think it's really, really delicious.

01:03:21Congratulations.

01:03:22I think this is a much, much better dish than he gave me the first time around.

01:03:25Nice job.

01:03:26All right, Nishan, tell us what we got.

01:03:28We have the sweet sole of Savannah grilled cheese.

01:03:30We have a tomato blackberry chutney.

01:03:32We grilled onions.

01:03:33And then Rising Tiger helped us out with some chili oil, so we cooked it in the chili oil

01:03:37and put a little bit of chili oil in the middle, so you should get some of that crunch.

01:03:40All right, so this is a grilled cheese sandwich?

01:03:41It's a grilled cheese sandwich.

01:03:42But we wanted to make sure it hits the sole.

01:03:51Oh, yeah.

01:03:56Need a little head nod.

01:03:57Give it to me, baby.

01:03:58Oh, man.

01:03:59Another bite.

01:04:00Oh, yeah.

01:04:01That's a big bite.

01:04:02That's a big bite.

01:04:03Oh, no.

01:04:04That could be good or bad.

01:04:06Guys, I love this.

01:04:07Oh, it's a great sandwich.

01:04:09It's a really, really delicious sandwich.

01:04:11And your tongue responds to spicy, sour, salty, sweet.

01:04:15And that's got everything in one big place, right?

01:04:17The fruit bomb is really nice.

01:04:18I love blackberries.

01:04:19Searing and cooking and crisping a grilled cheese sandwich in chili oil, that's innovative.

01:04:24I think it's very, very interesting.

01:04:25It's a nice touch.

01:04:26It's that full grilled cheese experience, plus, plus, plus.

01:04:29I think it's really nice.

01:04:30Congratulations.

01:04:31It's really, really good.

01:04:32Up top.

01:04:33Up top.

01:04:34Shout out to Rising Tiger, baby.

01:04:36Let's go.

01:04:37Nishan's dish is giving peanut butter and jelly sandwich.

01:04:40You know, with a chili crisp.

01:04:42Grilled cheese, I love it.

01:04:43You know, is this something that I think is going to wow Tyler?

01:04:46All right, guys.

01:04:47Now, we got three teams in the bottom three.

01:04:50We got three dishes in front of me.

01:04:53But only one team is going to win immunity.

01:04:57And we need to win this.

01:04:58The pressure is on, baby.

01:05:00It's do or die.

01:05:01Oh, God.

01:05:03My heart is, like, insane.

01:05:06I can feel it.

01:05:07The team that's one immunity right here, right now is...

01:05:19Burger Wallah.

01:05:32Oh, God!

01:05:33We don't deserve to be here.

01:05:34It's okay.

01:05:39We don't deserve to be here.

01:05:42We don't deserve to be here.

01:05:46We don't deserve to be here.

01:05:49We lost to a paratha taco.

01:05:51I thought it was good.

01:05:52It's a paratha taco.

01:05:55Let's get back to work. Let's get back to work.

01:05:57My soul just got saved.

01:05:59My knees just left the ground, boy.

01:06:02I was calling on my ancestors.

01:06:05Congratulations. I want you to step up.

01:06:07I never want to see you in the bottom again.

01:06:09Yes, sir.

01:06:10Copy that, sir.

01:06:13Damn.

01:06:14It's between Nishan and Eat My Biscuits.

01:06:16They're the team to beat for us.

01:06:18All right, teams, let's get in our trucks,

01:06:19and let's get rolling!

01:06:21Let's go!

01:06:23Let's go!

01:06:27Come on, get this line jumping right now.

01:06:29I got you.

01:06:31So today we're adding the buffalo chicken ranch cheesesteak,

01:06:34and we're doing that to keep the costs low

01:06:37and the sales high, baby. Simple as that.

01:06:39Hey, we're doing the same price for everything?

01:06:41$40.

01:06:42We're up 15 yesterday.

01:06:44Nobody said a word, right?

01:06:45Yeah.

01:06:46Make it 16.

01:06:47I feel like only two or three of the teams

01:06:49are even halfway open or taking pre-orders.

01:06:54Go, go, go, go, go, go!

01:06:56We sold out of a lot of our items yesterday,

01:06:58and we have to go grocery shopping.

01:07:00So, guys, when he was saying, I felt like he said,

01:07:03the bottom two don't deserve to be here right now.

01:07:05That's not what he said at all.

01:07:08You're the one that was saying that under your breath,

01:07:10saying, oh, we don't deserve to be here,

01:07:13we're not good enough to be here.

01:07:15Winning, losing one challenge does not mean

01:07:17that you're not good enough to be there.

01:07:19It's just the voice, man.

01:07:20It's like, you guys suck.

01:07:22You should have done, why didn't you think of this?

01:07:24That's not my idea.

01:07:25I know, but that's what it sounds like to me.

01:07:27I'm noticing something here.

01:07:28You're getting a little tense.

01:07:30Yeah, chill, dude.

01:07:31No, no, don't say chill to him.

01:07:32That's why he's getting tense.

01:07:34You're getting a little tense.

01:07:36Know, Avid?

01:07:37Yeah.

01:07:38I need you to just pay attention a little bit more.

01:07:40Um, react faster.

01:07:42No fool, I need you to take a few deep breaths

01:07:44throughout this situation.

01:07:46He's right.

01:07:47Things break down on the inside.

01:07:49Right now, there's some tension.

01:07:50Okay.

01:07:51So, we're good.

01:07:52We're good.

01:07:53Yesterday, we did really well.

01:07:54We're gonna bring that same energy.

01:07:56We can do it again, dude.

01:07:57We're fine.

01:07:58We're gonna do it again.

01:07:59We got it.

01:08:00We're gonna do it again.

01:08:01Yeah.

01:08:02Go for it.

01:08:03We're gonna be fine.

01:08:04Alright?

01:08:05Okay, let's get going.

01:08:06Day two, we were basically the shop owners.

01:08:07We knew exactly where those products were.

01:08:09We're gonna grab, check out, go.

01:08:11All I know is we gotta get back, keep our head up,

01:08:13and keep pushing sales.

01:08:14We deserve to go to the next city at the end of the day.

01:08:16Yeah.

01:08:17It is hot out here in Savannah.

01:08:20Damn.

01:08:21Alright, ladies and gentlemen, welcome.

01:08:23We are live.

01:08:24We have some beautiful cheesesteaks, New York cheesesteaks.

01:08:26Not Philly.

01:08:27I'm gonna get that New York cheesesteak with that.

01:08:29Love that.

01:08:30You want the one with onions, right?

01:08:31Yep.

01:08:32Holy .

01:08:33Dude, that's...

01:08:34Bro, everyone has lines.

01:08:35Let's go.

01:08:36Fifteen minutes.

01:08:37We're getting nervous.

01:08:38We had already lost challenges.

01:08:40We are at the bottom right now, and we need to work our way up.

01:08:43Yo, we cannot lose this today.

01:08:45Our prep goal is to get started on the most important things as possible.

01:08:48We're organizing, getting ready to just be able to start selling.

01:08:51And we've added mango sweet tea to the menu.

01:08:54In the south, I know they love sweet tea.

01:08:55In Pakistan, we love mangoes.

01:08:57It's a hot day.

01:08:58I think it's gonna be a perfect drink.

01:09:00It's simple, it's quick, and it makes a lot of money.

01:09:04But we're gonna move quick.

01:09:05We only have...

01:09:06We have 15 minutes till we wanna get open.

01:09:07I had a timeline.

01:09:09As soon as my timer went off, I said, Vid, go out there, start taking orders.

01:09:13We have to start pushing out orders fast.

01:09:15And we're gonna make it happen.

01:09:16All right, what can I get you today?

01:09:18I want a tea.

01:09:19Okay.

01:09:20The corn.

01:09:21We need to sell more than biscuits before we're going home.

01:09:24Yo, no line at biscuit right now.

01:09:26We're gonna cross from biscuits, and we see nothing.

01:09:30We waiting on fresh biscuits, everybody.

01:09:33So my biggest concern is that I don't wanna go home today, and I'm ready to continue to race.

01:09:38I wanna give another opportunity, maybe with no hiccups, to get better sales.

01:09:43It's kinda slow.

01:09:44So in order to drive more traffic, we agreed to reduce pricing to $10.

01:09:50And now we ain't going home, for sure.

01:09:52Biscuits!

01:09:53We got biscuits!

01:09:56Once everything is down, and we're about five to ten minutes in, now here everybody comes.

01:10:02What can I get for you?

01:10:03Biscuits.

01:10:04Cheddar chicken?

01:10:05Cheddar chicken biscuit?

01:10:06Yeah.

01:10:07Tickets are lined up.

01:10:08We're doing a fantastic job.

01:10:10And more importantly, we have not had a mechanical failure.

01:10:13I think we doing good today, y'all.

01:10:15One, two, three, four, five Georgia peach biscuits.

01:10:19This is what should have happened yesterday, but we winning today.

01:10:23Wanna try the Georgia peach?

01:10:24Georgia peach biscuits?

01:10:25It's gonna be ten even, okay?

01:10:27You here for the Georgia peach?

01:10:28Yeah.

01:10:29Four, five, six, seven, eight.

01:10:30That's it.

01:10:31So, we're at a point where we completely sell out of the Georgia peach.

01:10:35Thanks, y'all!

01:10:36But we still got this shrimp and crab meat.

01:10:39We got crab meat?

01:10:40We got more shrimp and crab.

01:10:42Let's go!

01:10:43We're gonna improvise.

01:10:44We're gonna put the shrimp and the crab together.

01:10:47Put it on a biscuit with that same garlic Cajun butter sauce.

01:10:51And we're gonna call this the Krabby Patty.

01:10:54I ordered the Krabby Patty.

01:10:55The biscuit kind of reminds you of home.

01:10:58That sauce kind of reminds you of going to your grandmother's house.

01:11:02Absolutely delicious.

01:11:04So, how'd they been doing over there?

01:11:06I think they've been doing pretty good.

01:11:09I'm not gonna lie.

01:11:10I have the crab.

01:11:11Okay.

01:11:12Sure.

01:11:13Yup.

01:11:14The mango sweet tea.

01:11:15All right.

01:11:16Sounds good.

01:11:17I have a chopped cheese for you and elotes and the dessert.

01:11:20All right.

01:11:21That'll be $36 for you today.

01:11:22I need you to move as fast as possible.

01:11:24Faster than you think you can move.

01:11:25Orders are coming in and I feel like we're doing pretty well.

01:11:28There's not that many chicken chopped cheeses left.

01:11:30I think we have...

01:11:31Three more.

01:11:32Three more.

01:11:33All right, Tone.

01:11:34That's it.

01:11:35No more steaks.

01:11:36We're out.

01:11:37We'll sell the chicken.

01:11:38Buffalo ranch.

01:11:39No cheese on it.

01:11:40I'm not sure what onions call them.

01:11:41Let me tell you something.

01:11:42If you could sell this buffalo chicken right now with no cheese, I'd give you a break.

01:11:45Buffalo chicken no cheese?

01:11:47Watch the man's to work, baby.

01:11:48All we have right now is a buffalo chicken with ranch sandwich.

01:11:51I promise you it'll slap though.

01:11:53You want to try?

01:11:54You want to give it a run?

01:11:55All right, let's do it, brother.

01:11:56All right.

01:11:57Derek, take his order.

01:11:58I'm gonna go take my break.

01:11:59All right, you did good.

01:12:00You did good.

01:12:01Tone, guess what?

01:12:02You get this next one, you could take off tomorrow.

01:12:04Swear.

01:12:05Swear.

01:12:06Watch the man's to work.

01:12:07I'm your one more.

01:12:08I love you.

01:12:09There we go.

01:12:10You have to say a word.

01:12:11I didn't have to say a word.

01:12:12And she is by far the most beautiful woman that's came up to this truck today.

01:12:15You're supposed to be selling, not flirting.

01:12:17Look at him.

01:12:18No, are you kidding me?

01:12:19He is selling.

01:12:20What are you talking about?

01:12:21I don't mind you flirting, but I told you, make sure they got friends for me.

01:12:25All right?

01:12:26One ticket in the window.

01:12:27Thank you so much.

01:12:28Courtney, come on.

01:12:29It's gonna take a couple minutes.

01:12:30Come on, sweetheart.

01:12:31Look at him.

01:12:32It's like watching your son go off to college.

01:12:33He's came a long way, I gotta say.

01:12:34Unbelievable.

01:12:35He's came a long way.

01:12:36Come and eat.

01:12:37Are you hungry?

01:12:38Look what I got for you.

01:12:40Last match.

01:12:41Sold out.

01:12:42Match sold out.

01:12:43Got lemonade rolling in and sand dough.

01:12:45The pressure is on.

01:12:46The pressure is on.

01:12:47You wanna do one order of dumplings?

01:12:49That's a wall of chicken, right?

01:12:50One crabby, one cheddar.

01:12:51I only have three more orders of shellfish and I'm sold out.

01:12:54You gonna buy our last burger?

01:12:55That's one of the last orders.

01:12:57We got a Tyler text.

01:13:00The first leg of the race is done.

01:13:01Finish up outstanding orders and close your trucks.

01:13:04I'll see you at elimination.

01:13:06The team with the lowest sales will be going home.

01:13:09Do you think you're safe?

01:13:11Oh, man.

01:13:12I feel like we did good with sales.

01:13:14We sold out of everything, you know.

01:13:21That's a wrap, Savannah.

01:13:34All right, let's go.

01:13:35Let's go.

01:13:36Let's go.

01:13:37Let's go.

01:13:38Let's go.

01:13:39Let's go.

01:13:40Let's go.

01:13:41Teams, I'm gonna go ahead and rip off the band-aid right now.

01:13:47The team with the lowest sales-

01:13:49That's so bad.

01:13:50...on the first leg of the race here in the beautiful city of Savannah, Georgia is...

01:13:53Georgia is, Bergawala.

01:13:58What the ?

01:13:59What?

01:14:00Wow.

01:14:04You had $858 of sales and two days of business.

01:14:09Oh, they're both days.

01:14:10Those numbers will send you home.

01:14:12That's crazy.

01:14:13But you made an incredible dish when it really counted,

01:14:17and you had one opportunity to save your soul, and you did.

01:14:21Bergawala, you have immunity, and you are safe,

01:14:24and you are moving on to the next city.

01:14:25Oh, man.

01:14:27Hallelujah.

01:14:28You mean to tell me if Walla didn't have immunity,

01:14:32that would have been the bottom?

01:14:33They got to figure that out.

01:14:34Yo, that's crazy.

01:14:35That's crazy.

01:14:36That's crazy.

01:14:37That's crazy.

01:14:38It's for the two days, the first day of the .

01:14:41Yesterday, we killed yesterday.

01:14:42So you got to fight and scrap for every single customer.

01:14:45It is cutthroat out there.

01:14:47And also, teams, the challenges matter.

01:14:49It will be the difference between you

01:14:51moving on to the next city, or you getting eliminated.

01:14:55And speaking of challenges, congratulations

01:14:58to Rising Tiger for winning the Signature Dish Challenge.

01:15:01Yeah, ladies and gentlemen, thank you, brother.

01:15:04Good job, guys.

01:15:05Good job.

01:15:06And congratulations for also winning the Banana Challenge.

01:15:09That's two in a row in one city.

01:15:11Let's go.

01:15:12Nice job.

01:15:13Good job, dude.

01:15:15Signature Dish Challenge.

01:15:16Good job, baby.

01:15:17Now let's get down to business.

01:15:18In my hand is my ledger.

01:15:20Who made the most?

01:15:21Who made the least?

01:15:23And who will be leaving us on the first leg

01:15:25of the great food truck race in Savannah, Georgia?

01:15:28Best of luck to everybody.

01:15:30In first place, and you're not going to believe it,

01:15:34with $2,266.

01:15:36Damn.

01:15:37I don't know.

01:15:42Nishan.

01:15:53Chop, cheese, chop, cheese, chop, cheese.

01:15:55Oh, my God.

01:15:57Oh, my God.

01:16:02Oh, my God.

01:16:03How did they go from last?

01:16:04Well, listen.

01:16:05There's a comeback.

01:16:06You went from the bottom three to number one

01:16:08in one day of sales.

01:16:10That's how fast you can flip this around.

01:16:12Congratulations.

01:16:12Nice job.

01:16:15The world is excited about your choppy shop.

01:16:18That makes no sense.

01:16:20In second place, with $2,208, cheese cheesesteaks.

01:16:25Let's go.

01:16:26Nice job.

01:16:26Let's go, fellas.

01:16:28Way to go.

01:16:29So you've come in second place twice,

01:16:30once in a taste challenge, and once in sales.

01:16:33How does that make you feel?

01:16:34Yeah, Chef, it makes us a little bit hungrier.

01:16:35So I think next city, we're going to come a little heavier.

01:16:37All right.

01:16:38All right.

01:16:39You ain't first, you're last.

01:16:41If we're not first, you're last.

01:16:42All right, guys, in third place with $2,078, Fat Kid Food.

01:16:47Let's go.

01:16:48Yeah!

01:16:50Way to go.

01:16:51How does that feel?

01:16:52Feels good.

01:16:53Feels good, right?

01:16:54Yeah.

01:16:54In fourth place with $1,664.

01:16:58Not a bad showing.

01:16:59Cooking with Q.

01:17:00Ah!

01:17:01OK.

01:17:02First of all, I'm grateful that we're in the top four.

01:17:05And the difference.

01:17:06The difference is like.

01:17:07The difference is like, we know the small changes

01:17:09that we can do to make a difference.

01:17:10Exactly.

01:17:10In fifth place with $1,658, good fortune.

01:17:14Nice job, everybody.

01:17:15Way to go.

01:17:19I'm just happy we're safe.

01:17:21But if I'm being extra critical, I think we could do better.

01:17:24We can do better.

01:17:25We've got to do better.

01:17:26Sixth place with $1,629.

01:17:29And as you can tell, we're starting to split hairs here.

01:17:32Stop, drop, and roll.

01:17:33Congratulations.

01:17:37Congratulations.

01:17:38Congratulations.

01:17:40How do you feel?

01:17:41I'm just seeing how we're stacking up.

01:17:43It was literally a few dollar difference

01:17:45from the last three teams.

01:17:46So I'm like, it's really cutting it close.

01:17:50It's cutting it close.

01:17:50We've had teams go home for $3, for $5.

01:17:54Man, man.

01:17:55With Burger Wallace safe and moving on,

01:17:57let's talk about our bottom two.

01:17:58Rising Tiger and Eat My Biscuits.

01:18:01This is always the hardest.

01:18:02The first city, first elimination.

01:18:04I always say to myself, if they just had one more week,

01:18:07if they could figure it out for one more day.

01:18:10But here we are in last place and going home with $1,153.

01:18:18Eat My Biscuits.

01:18:21Oh, I'm so sorry.

01:18:24Wow.

01:18:28Why do you think you're here?

01:18:29What happened?

01:18:29I think I came in with a disadvantage,

01:18:31because I had to completely manipulate my menu.

01:18:33And then generators breaking down.

01:18:36The lights didn't work inside.

01:18:38Battery died.

01:18:39Oh, God.

01:18:40And then after I sold out of everything so quickly yesterday,

01:18:43I just didn't even want to go to the store.

01:18:45Like, I was done.

01:18:46I know that sometimes those equipment malfunctions happen.

01:18:50I own and run restaurants.

01:18:52You're always fixing your kitchen.

01:18:53You're always repairing something.

01:18:55You sold a ton of biscuits.

01:18:57I did.

01:18:58You sold out of biscuits, as a matter of fact.

01:19:00And the difference between you going home right now

01:19:04and your competitor going home right now is $3 a biscuit.

01:19:09If you raise your prices from $10 to $13,

01:19:15there's a reason you're going home right now.

01:19:17And I'm terribly sorry.

01:19:18And this breaks my heart.

01:19:19I hate to do this.

01:19:20I really do.

01:19:21I need your keys.

01:19:22Wait, Chef.

01:19:25Due to personal reasons, I want to withdraw our team

01:19:27from the competition.

01:19:28What?

01:19:29What?

01:19:30Hang on.

01:19:31Whoa, whoa, whoa, whoa.

01:19:32Hang on.

01:19:32Huh?

01:19:33Due to personal reasons, I want to withdraw our team

01:19:35from the competition.

01:19:39Sorry, but we got things to take care of back home.

01:19:43Damn.

01:19:43Is it personal reasons?

01:19:44Personal reasons, sir.

01:19:45Are you trying to tell me you want to go home

01:19:47instead of biscuits?

01:19:47Do good for us.

01:19:48No, no.

01:19:49Do good for us.

01:19:50You deserve to be here.

01:19:51No.

01:19:52We all deserve to be here.

01:19:53We all deserve to be here.

01:19:53Everybody in this lineup.

01:19:54You do too, bro.

01:19:55But.

01:19:56No, we're good.

01:19:57No, we're.

01:19:58You should say.

01:19:59We're going to take our bow out.

01:20:00No, but try to.

01:20:01And do it for some reason.

01:20:02If you have to do what you got to do,

01:20:04I've made hard professional decisions like that

01:20:06before in my past.

01:20:07So I understand where you're coming from.

01:20:09Now I'm about to cry.

01:20:11I've got to shake your hand, man.

01:20:14Family first, and you got to do what you got to do.

01:20:17Oh my God, that's crazy.

01:20:18Food was good though?

01:20:19Food was amazing, brother.

01:20:20Amazing.

01:20:21I'm like, ooh, we're going to go to the next city.

01:20:24We're going to go to the next city.

01:20:25We're going to get a chance to redeem ourselves.

01:20:26Rising Tiger, listen, I think it's a noble gesture of you

01:20:27to want to leave the race and leave Eat My Biscuits here.

01:20:31But the rules are the rules.

01:20:32The team who makes the least amount of money gets eliminated.

01:20:33Vanetta, I've got to take your keys too.

01:20:34What?

01:20:35What?

01:20:36What?

01:20:37What?

01:20:38And once again, this .

01:20:39What?

01:20:40What?

01:20:41This is not a game.

01:20:42What?

01:20:43What?

01:20:44What?

01:20:45What?

01:20:46What?

01:20:47What?

01:20:48What?

01:20:49What?

01:20:50What the is happening right now?

01:20:51too bad My Biscuits kind of take our place.

01:20:54We don't want to take her place.

01:20:56To avoid his phone number.

01:20:57You might not have any behind him yet.

01:20:58A lot of times, the team that works.

01:20:59They have all to make money.

01:21:00A lot of times.

01:21:01And then a team who makes the least amount of money

01:21:02gets eliminated.

01:21:03I've been out.

01:21:04I've got to take your keys too.

01:21:05What?

01:21:06Once again, this .

01:21:07What?

01:21:08What?

01:21:09What is going on right now?

01:21:10I don't know what you gave it at all.

01:21:14What?

01:21:15What the is happening right now?

01:21:18Too bad My Biscuits kind of take our place.

01:21:20place we don't want to take any opportunity from anyone you left everything on the field i saw your

01:21:25passion and i saw your hard work and came through yes thank you people loved your biscuits they did

01:21:32give a round of applause everybody eat my biscuits

01:21:36thank you so much for playing thank you so much for playing tiger eat my business

01:21:39eat my biscuits biscuits this has been one of the most monumental things that have happened in my

01:21:51life even though we were just here for one city we have so many takeaways so much that we've learned

01:21:58one of my biggest takeaways that tyler enjoyed my biscuits reminds me that i am on the right

01:22:06track he always complimented our food hey guys i'm sorry it's really hard to leave because i know we

01:22:11could win it and take it all the way to the top why are you leaving the race let's talk it out i don't

01:22:16want to talk about i have to have a good decision to get out so i'm very supportive that has to be a

01:22:23reason teams congratulations you're all one step closer to winning the grand prize of fifty thousand

01:22:32dollars right you guys want to hear where we're headed next 107 miles north back to my home state

01:22:42of south carolina to a city that's very very near and dear to my heart i used to live there we're

01:22:50heading to charleston's out there we're going to be on my home turf but don't think for one second

01:23:01i'm going to take it easy on you if i'm going to give you fifty thousand dollars you're going

01:23:04to earn it come on you ready to go all right guys what are you looking at let's get our trucks and let's

01:23:09get rolling let's go next time on the great food truck race chef cartier brown eyebrows always

01:23:26give it away i brought the best of the best joe bro that rodney scott mr rodney scott everybody go let's go

01:23:34go i got a tornado warning it definitely looks like a hurricane coming through it's kind of scary hi

01:23:41dorothy oh gg up here in the ring yes i'm not going to be on tv serving that i'm not i promise

01:23:49you not kai kai i can't do it we got a bow wow

01:23:58oh my gosh

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