The Great Food Truck Race by BRITCOM III - Dailymotion

BRITCOM III

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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 here.

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.

00:00:18It'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. You're going to have to put me in.

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.

00:01:07I 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.

00:01:31And 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!

00:01:40But before you feed Savannah, you got to feed me.

00:01:43I got it!

00:01:44Oh, 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?

00:02:26Let'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.

00:02:38And there 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.

00:02:54Dishan 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.

00:03:05Rofo, you're going to be on vegetable prep while I do the meat mix.

00:03:07Spices.

00:03:08So it's about like 12 spices that go in there.

00:03:10So if you do too much, it's not gonna taste great.

00:03:12So we gotta be careful with how much we put in there.

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

00:03:16Jalapeno spicy!

00:03:21That's what I'm talking about!

00:03:22A normal chopped cheese is usually like a hamburger patty

00:03:25chopped up with American cheese.

00:03:26When I moved to New York,

00:03:28it kind of reminded me of the sandwiches my mom made.

00:03:30We're taking sandwiches that we used to eat as kids

00:03:32and 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,

00:03:40but they're a little bit different.

00:03:41So we do a lime cilantro sauce,

00:03:43which has a lot of mayo and sour cream in it.

00:03:45So it's kind of like a ranch.

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

00:03:48Takes you back home and it makes you feel good.

00:03:50That's like the most important thing about food

00:03:52at the end of the day.

00:03:52We're taking our home style cooking

00:03:55that we learned from our mothers

00:03:57and we're putting it into this dish.

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

00:04:01collectively together.

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

00:04:04It's a lot to do in 30 minutes,

00:04:05but I trust in us.

00:04:07Then we can knock it out.

00:04:08Nishan has only been around for six months

00:04:10and we've only done 12 days of actual pop-ups.

00:04:13In my day job, I'm a healthcare 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

00:04:20trying to make it and we're new in the kitchen,

00:04:22but let's see what we can do.

00:04:24We at IT.

00:04:27We might have day jobs where we work in corporate America,

00:04:29but we love food and we love serving people

00:04:31and we're here to win.

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

00:04:33We got this.

00:04:34Did you see this truck?

00:04:36Look at that truck.

00:04:37Eat My Biscuits, come on.

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

00:04:42Hey, Deep Dive.

00:04:43We letting them know what it do.

00:04:44I like the Deep Dive.

00:04:45Yes.

00:04:46Eat My Biscuits is a brick and mortar

00:04:48that is located in East Point, Atlanta, Georgia.

00:04:52Ooh.

00:04:53I was a young mom, became a mom at 18,

00:04:55so of course I had to cook every day.

00:04:57Became an educator.

00:04:58I taught for 23 years, so I jumped in the kitchen every summer

00:05:01when school was out, and I found that desire

00:05:04and that love for the food and for the fast pace

00:05:07and the energy, and I love teaching,

00:05:10and 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, oh, I'm from L.A., my God.

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

00:05:21Oh, my God.

00:05:22This is my baby biscuit.

00:05:24Chef Cat.

00:05:25We did an interview.

00:05:26I looked at his Instagram, I looked at some YouTube,

00:05:28and I was like, okay, this brother know what he doing.

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

00:05:33With this Deep Dive Seafood Biscuit,

00:05:35it's gonna 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 some biscuits ASAP.

00:05:48Three of these, I got you.

00:05:49And I don't wanna have three make .

00:05:51Now that we've decided what we're gonna do,

00:05:53the bigger issue is, are we gonna go with

00:05:55a stove top biscuit or an oven biscuit?

00:05:58Because when we do the biscuits in the oven,

00:06:01sometimes when you pull them out,

00:06:02they can be so soft that when we go to slice,

00:06:04that they fall apart.

00:06:06So I wanna do a stove top biscuit.

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

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

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

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

00:06:13You get the flakiness,

00:06:15the more softer texture on the inside.

00:06:17Only thing I just be worried about

00:06:18is them things cooking all the way through.

00:06:20You know what we gonna do?

00:06:21We gonna do them both.

00:06:22I mean, what?

00:06:23I got biscuits in the oven.

00:06:25Biscuits in the oven, heard.

00:06:28Here we go for your stove top.

00:06:30We wanna 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, classic cheesesteak.

00:06:41We're gonna do Cooper Sharp,

00:06:42fried onions on our bread.

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

00:06:45I'm Jack, I'm Derek, and I'm Antonio.

00:06:52You just said, and I'm Antonio.

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

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

00:06:55Antonio.

00:06:56And we are G'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,

00:07:04fries, wings, burgers.

00:07:06I was fortunate enough to learn from my dad

00:07:08and my uncles and trek out on my own.

00:07:10It was actually the first cheesesteak place

00:07:11to open up in Staten Island, New York.

00:07:13This is what we're known for, so listen,

00:07:14I just wanted to give Tyler a taste of New York,

00:07:16the real New York.

00:07:17I was born and raised in New York,

00:07:18but I actually spent some time out in Philly.

00:07:20And what I wanted to do with the cheesesteak was

00:07:22to not have it on like a Philly bread,

00:07:24which is soft and soggy and messy.

00:07:26We put it on a hard, crunchy bread,

00:07:28something that New Yorkers would like

00:07:29and we're really onto something with it.

00:07:31Nobody's using 100% red bite.

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

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

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

00:07:35Simplicity 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.

00:07:46Sick.

00:07:48So over here, we're gonna saute the onions,

00:07:50a little bit of blended oil,

00:07:51a little bit of rock salt,

00:07:52a little bit of paprika.

00:07:53Listen, I think we could really win this thing.

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

00:07:56No.

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

00:07:58It's not, it's not if, it's when.

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

00:08:01And what sets us apart from everyone else is...

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

00:08:06We're gonna be slinging steaks.

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

00:08:09Sales, sales, sales, volume, volume, volume.

00:08:11All right.

00:08:12It's just paprika, huh?

00:08:13It's the trick.

00:08:14It's the trick, bro.

00:08:15We're all single, by the way.

00:08:16All three of us, single, ready to mingle.

00:08:18No kids, either.

00:08:19You think Tyler will come over to my mother's

00:08:21for Sunday sauce?

00:08:22100%.

00:08:23I think it's gonna be really exciting

00:08:26that there's a cheesesteak truck here.

00:08:28You can get cheesesteaks anywhere, I don't know.

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

00:08:32that's probably the last one I'm going to.

00:08:34I'm going to no shade.

00:08:36We 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 wanna make our signature egg roll,

00:08:49the 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.

00:09:01I am making our signature jalapeño cilantro sauce.

00:09:04Normally a banh mi has slices of jalapeño and cilantro,

00:09:07but my little take on it, I'm making a sauce out of that.

00:09:11As a kid, I was always not bullied,

00:09:16but made fun of for having a Vietnamese lunch.

00:09:18So I know that's like a little bit, um...

00:09:22Aww.

00:09:24I 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.

00:09:33And stop, drop, and roll is just so much validation

00:09:37of who I am as a person.

00:09:39And having people eat my food and just see their smile,

00:09:44it makes me feel good.

00:09:47Can 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, let'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, let's go.

00:09:59I got a lot of things ready, come on.

00:10:00We got this.

00:10:01We got this.

00:10:01You know how we work, you 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.

00:10:13Oh, check in here.

00:10:13You want to double check?

00:10:15Check the bottom?

00:10:15Underneath?

00:10:16Sour cream is an essential part of making our sauces

00:10:19and 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.

00:10:38OK.

00:10:39We basically have no experience,

00:10:40and 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.

00:10:45No, man.

00:10:46No.

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

00:10:49out here.

00:10:49Oh, look.

00:10:54I need the biggest favor.

00:10:55You guys got sour cream?

00:10:56No.

00:10:57Sorry.

00:10:59Is he serious?

00:11:00The seven Ps.

00:11:01Prior proper plan to prevent poor 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.

00:11:15Hi.

00:11:15Question.

00:11:16Do you guys have any sour cream?

00:11:17Sour cream?

00:11:18Yeah.

00:11:19I 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 mayo.

00:11:35Extra mayo.

00:11:36We can make an adjustment.

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.

00:11:44Slowly 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,

00:11:50and 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, I'm going to start on this dumpling filling.

00:11:58First thing I'm going to do is get this ground pork going

00:12:01with all those veggies.

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

00:12:04Heard.

00:12:07Our 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

00:12:18with a delicious chili crisp on top and black vinegar

00:12:21sauce.

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.

00:12:32Nice.

00:12:33All right, teams, 15 minutes.

00:12:3515 minutes, 15 minutes.

00:12:36Yo, we got to hurry up, y'all.

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

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

00:12:41to do this right now.

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

00:12:45We can do a pita.

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

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

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

00:12:53I started cooking with Q back in 2015

00:12:55because 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

00:13:13can coexist.

00:13:13We can all eat together.

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

00:13:16And it can taste frickin' 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?

00:13:22You know I can salsa some chicken balls.

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

00:13:29We need that extra 300 because that

00:13:31help us get quality products that we need.

00:13:33Plant-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

00:13:40healthier.

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.

00:13:50Woo!

00:13:51Baby.

00:13:52Let's go.

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

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

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

00:14:00Behind?

00:14:01We 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.

00:14:19This walla sauce, fire as .

00:14:21In Hindi, specifically the language,

00:14:22a 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

00:14:32to the walla lamb, the best lamb burger

00:14:35that you've ever had in your entire life.

00:14:37And we're going to take freshly ground lamb,

00:14:39then we take our mint chutney, which has some spices, mint,

00:14:42cilantro in it, and 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.

00:14:50We're going to serve this on a paratha,

00:14:51an Indian flatbread topped with walla sauce, goat cheese,

00:14:55tomatoes, and raw red onions.

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

00:14:59but the lamb burger is, nobody's done a lamb burger like this.

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

00:15:07You should use a pan.

00:15:08There'll be more, there'll be more even if you use a pan.

00:15:13Rising Tiger is an Asian-ish diner merging American diner classics

00:15:17with 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

00:15:26of 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 smell 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

00:15:42any challenge that's ahead of us.

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

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

00:15:47Me and Ashley 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.

00:15:54We'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,

00:16:05and we're going to turn that into a burnt scallion aioli.

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

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 dredge it in rice flour,

00:16:18fry it.

00:16:20Even though we never made this dish before,

00:16:21there's no risk, no reward, you know?

00:16:23So we 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 trucks are 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

00:16:37like this yet that what we're doing, so.

00:16:40Our cuisine is fat kid, stoner, munchie food, cheat day,

00:16:44hangover, 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,

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

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

00:17:13It 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.

00:17:18We've got to get that show stopper for Tyler.

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

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

00:17:27We want that real like smash patty, that'll be good.

00:17:31It's just us.

00:17:32It's Pacific Northwest.

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

00:17:37All right, Mr. Krabs.

00:17:38Here you're going swimming.

00:17:40We are going to make a ghetto crack burger sauce.

00:17:44Here you go.

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

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

00:17:51Really just trying to build up a little bit of flavor.

00:17:53We're a little worried about the salt content, but it's what we make at home.

00:17:57There it is.

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

00:18:03Ten minutes left, guys.

00:18:04Ten minutes.

00:18:05Man, today is the day, huh?

00:18:08This is crazy.

00:18:09This is crazy.

00:18:10Guys, I'm going to mix so much coriander in here.

00:18:12You mix too much coriander?

00:18:14I'm mixing the meat, and all I feel is coriander.

00:18:17And it's going to make your mouth explode with that great flavor.

00:18:20Man, look at this.

00:18:22So make it very peppery.

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

00:18:25You want the right amount.

00:18:26Take out some coriander right now if you want to.

00:18:28You have extra meat anyway.

00:18:29We don't have extra meat.

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

00:18:32This is all I have.

00:18:33First challenge, and we're already making mistakes?

00:18:36My God.

00:18:37What a disaster.

00:18:42Aw, .

00:18:43I think I might have mixed too much coriander in there.

00:18:45What are you doing to fix it?

00:18:46I'm just taking the coriander seeds out as much as I can.

00:18:49It's craziness.

00:18:50We are all getting L's.

00:18:51We're missing the sour cream.

00:18:52I'm dumping the coriander.

00:18:54We need to fix it.

00:18:55We need to get Tyler good food.

00:18:57And most importantly, 300 to the till, man, that means a lot.

00:19:01Two minutes left of the clock, everybody.

00:19:03Two minutes.

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

00:19:07If we pull off this paratha, it'll set the stage up that, hey, we're coming day one with a unique item.

00:19:14Everybody's going to be on high alert.

00:19:19The spatula!

00:19:20God, yo.

00:19:21It's like a pastry spatula.

00:19:22That pastry sucks.

00:19:24I really don't love the cook on this paratha right now.

00:19:30It's too charred.

00:19:31It's going to burn the paratha.

00:19:32You 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.

00:19:42It's okay.

00:19:43It's okay.

00:19:44Are we dumping it?

00:19:45Yo.

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

00:19:47Everybody looks stressed.

00:19:48I mean, we finished that pretty quick.

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

00:19:51I mean...

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

00:19:53All right.

00:19:54Let's go.

00:19:55Drinks.

00:19:56Drinks.

00:19:57So you got your roux.

00:19:59You got your shrimp.

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

00:20:02Lobster and crab.

00:20:03Peppers.

00:20:04Onions.

00:20:05And then a sloppy toppy.

00:20:07A sloppy toppy.

00:20:08Now here's the most difficult decision.

00:20:11Which one do we choose?

00:20:13Both look great.

00:20:14The stove top biscuit, which is more uniform.

00:20:17Mm-hmm.

00:20:18Or the oven biscuit that probably has a little more juiciness in the inside just because it

00:20:23was made in the oven.

00:20:24I'm a little leaning toward the oven biscuit.

00:20:28I think I'm going to go with stove top.

00:20:30It looks a little better.

00:20:32I'm going to go stove top just because it looks better.

00:20:35It's more uniform.

00:20:36We're going to go with the stove top biscuit?

00:20:37Stove top biscuit.

00:20:38Because it just looks better.

00:20:39It just looks better.

00:20:40We'll see.

00:20:41Teams, one minute left.

00:20:43Everything's got to be out.

00:20:44We've got to be done.

00:20:45Look at that.

00:20:46It's nice and golden, too.

00:20:47All right, I'm going in with chili crisp.

00:20:49I think that's good.

00:20:50We don't want to burn his face off now.

00:20:51Okay.

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

00:20:53Pickled pepper relish, right?

00:20:55Ten.

00:20:56Ten.

00:20:57Nine.

00:20:58Eight.

00:20:59Seven.

00:21:00Six.

00:21:01Five.

00:21:02Four.

00:21:03Three.

00:21:04Two.

00:21:05One.

00:21:06Let's go.

00:21:08Let's go.

00:21:09Wow.

00:21:10Take a look at all this.

00:21:11This food looks spectacular.

00:21:12Now, the winner of this challenge will receive $300.

00:21:25You are going to be the front runner.

00:21:27Give me that money, baby.

00:21:28Yes.

00:21:29All right, Fat Kid Food Company.

00:21:30I can call you that, right?

00:21:31Yes, sir.

00:21:32There you go.

00:21:33Please.

00:21:34Tell us what you got.

00:21:35This is our Krabby Patty.

00:21:36It's pretty much a smash burger our way with a soft shell crab on top, tamper fried.

00:21:42This should be dancing.

00:21:45Every bite to the last is going to be alive.

00:21:48Okay.

00:21:49If I had to give you one note on it, I think sometimes you've got to hit a ceiling and then

00:21:54you've just got to stop because the flavors can get a little busy.

00:21:57And I feel like the salt is just over the ceiling.

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

00:22:07that salt content.

00:22:08But I think it's really good.

00:22:09I think people are going to love it, man.

00:22:10Thanks, Chef.

00:22:11Way 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.

00:22:23Wow.

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

00:22:28And at Good Fortune, Armando is handmade with love every time.

00:22:35Did you guys make the dough yourself for the filling for the wrapper?

00:22:37We did.

00:22:38Yes, Chef.

00:22:39It's a little thick.

00:22:40Okay.

00:22:41It's a little thick.

00:22:42Got it.

00:22:43But 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 on that chili crisp.

00:22:50That's cardamom, right?

00:22:51Yeah.

00:22:52It's a black smoked cardamom.

00:22:53Wow.

00:22:54I think it's nice.

00:22:55Great job.

00:22:56Good job, guys.

00:22:57Eat my biscuits.

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

00:22:59I love your outfit.

00:23:01Everybody 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.

00:23:18I can tell that you cook this on the stove top, right?

00:23:19Yes.

00:23:20It's a little heavy.

00:23:21I would recommend baking them.

00:23:22Okay.

00:23:23Oh, man.

00:23:24They're going to be lighter and fluffier and a little crispier, too.

00:23:25That's what I tell them.

00:23:26So the next time we see this, I want to taste an oven biscuit from you, okay?

00:23:27Absolutely.

00:23:28I think this is delicious, though.

00:23:29It reminds me of my grandmother.

00:23:30It really, really does.

00:23:31Nice job.

00:23:32Great job.

00:23:33That's so sweet.

00:23:34That's so sweet.

00:23:35All right, Burger Walla, tell us what we got.

00:23:36Yes, sir.

00:23:37You got the Walla lamb burger.

00:23:38It's our signature burger.

00:23:39It perfectly marries the Indian culture and Americana.

00:23:41It's a freshly ground lamb patty infused with a mint chutney in its top with our walla sauce

00:23:45and smoky honey roasted mustard with a kick of the finish.

00:23:48Cherry heirloom tomatoes, because we're in Savannah, Georgia.

00:23:50Some spicy pickles and goat cheese.

00:23:52Oh, man.

00:23:53That's so sweet.

00:23:54That's so sweet.

00:23:55That's so sweet.

00:23:56That's so sweet.

00:23:57All right, Burger Walla, tell us what we got.

00:23:58Yes, sir.

00:23:59You got the Walla lamb burger.

00:24:00It's our signature burger.

00:24:01Yes, sir.

00:24:02You want the drip?

00:24:03Yes, sir.

00:24:04That's great.

00:24:05My man.

00:24:06Thank you, bro.

00:24:07The lamb burgers are really, really nice.

00:24:08I appreciate that.

00:24:09I think it's very good.

00:24:11Now, the bun feels a little grocery store to me, right?

00:24:14If we had more time, we would have loved to make a paratha for you.

00:24:17Paratha's nice, man.

00:24:18Yeah.

00:24:19I'm excited to see the next version of this.

00:24:20Great job.

00:24:21The flavor's right up.

00:24:22Yeah.

00:24:23All right.

00:24:24All right.

00:24:25All right.

00:24:26All right.

00:24:27All right.

00:24:28All right.

00:24:29Cheese Steaks.

00:24:30What's going on, Tyler?

00:24:31How we doing, man?

00:24:32Doing well, man.

00:24:33You guys look like there could be no other three guys on planet Earth that know how to make

00:24:34cheesesteaks other than you.

00:24:35You got that right, brother.

00:24:36Appreciate it.

00:24:37Yeah, so that's our classic cheesesteak.

00:24:38Prime USDA ribeye.

00:24:39Sliced super thin caramelized onion and sharp cheese.

00:24:42Mm.

00:24:43High expectations.

00:24:44There it is.

00:24:45That's the money bite.

00:24:47That's really good, man.

00:24:48Thank you so much, Tyler.

00:24:49Anything you'd do different on this?

00:24:50Okay.

00:24:51No, I'm not.

00:24:52I'm not.

00:24:53I'm not.

00:24:54I'm not.

00:24:55I'm not.

00:24:56I'm not.

00:24:57I'm not.

00:24:58I'm not.

00:24:59I'm not.

00:25:00I'm not.

00:25:01I'm not.

00:25:02I'm not.

00:25:03I'm not.

00:25:04I'm not.

00:25:05I'm not.

00:25:06I'm not.

00:25:07I'm not.

00:25:08I'm not.

00:25:09man. Thank you so much, Tyler. Anything you do different on this? No, chef. I agree with you.

00:25:14I think it's dead on perfect. I have no notes. I think it's spectacular. Yeah, baby.

00:25:21That's just immediate competition. New York, level of excellence,

00:25:24cheesesteak. Everybody loves a cheesesteak. We got to watch out for those guys. Yeah, for sure.

00:25:29Rising Tiger, how are we doing? All right. We have a Taiwanese pork cutlet with pickled pepper

00:25:34relish. This is not a fried chicken sandwich? No, that's pork. Interesting. So it's a

00:25:40Taiwanese pork chop sandwich with our burnt scallion aioli and our tiger jank, which is a chili

00:25:45crisp. All right. Chef, you think this is a $50,000 sandwich? 100%. You guys ready to fight your way

00:25:57through this competition? Yeah. You got a lot of hustle. You got hustle and heart? That's the only

00:26:01thing we know. Well, this might be a $50,000 sandwich. Team, congratulations. I think this

00:26:06is great. Thank you. It's a nice shot. Looks pretty good. It does look pretty good. I think

00:26:11they're going to be some really good competitors. Yeah. Asian food, too. Yeah. Yeah. Nishan,

00:26:15how are you guys doing? We're doing good. Fantastic, baby. We're doing great. Yes. This is our

00:26:19signature dish, the chocolate bar chopped cheese. It's a beef patty that we have freshly toasted spices

00:26:24in there that we chop up with a lime cilantro sauce, tamarind chutney with pepper jack cheese and

00:26:28American cheese and we melt that all together with some tomatoes. It's a Pakistani take on

00:26:33a New York classic. This is really hearty. It's really flavorful versus a chopped cheese

00:26:36usually doesn't have as much flavor in it. Did they say they're from New York and they

00:26:40got the bull to sell chopped cheese? Joke's on you, Nishan. This is the best New York cheese

00:26:44steak you'll ever have. I think this is really great. I literally want to drizzle something

00:26:48over top of the whole thing and I want it running down my fingers when I eat it. Oh, yeah.

00:26:52I know what to do, guys. Yeah, you know what to do. I got it. I love it. Don't worry. Roll

00:26:56with me here, right? I want to see it not presented flat like this. I want to see it presented up.

00:27:01Yeah. Right? I want the meat on top of this and then you're going to use this area right

00:27:05here to garnish. Yeah. How long have you guys been doing this? Six months. Wow. We're new to this.

00:27:11We are fresh friends. Welcome to the food truck world, team. Thank you so much. It's crazy.

00:27:16Cooking with Q. How we doing, ladies? Exciting. Exciting. So we made for you a loaded mac and

00:27:25cheese and it is straight phenomenal vegan mac and cheese. Let's talk about the chili heat I'm

00:27:38getting on my tongue. That's sriracha? And the chili garlic is in the mac and cheese. There

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

00:27:49the sriracha off of this, I think this is as good as it gets. I think this is a banger.

00:27:52What? I think you got a banger. I think you got a banger. You got a banger, ladies. Thank you.

00:27:59I'm caught.

00:28:02Top, drop, and roll. How you guys doing?

00:28:05Great.

00:28:06I love it.

00:28:08So it's our signature egg roll. It's called the pa mai. It's based off of a Vietnamese ban

00:28:13me sandwich. It has lemongrass marinated steak with pickled carrots and daikon and our signature

00:28:19jalapeno cilantro sauce. Wow. I feel like the sauce is a little thin. Tell me about the sauce.

00:28:27The sauce has jalapeno, cilantro, vinegar, and mayo. Okay. I kind of want to cling a little bit.

00:28:33I think it could be a little thicker, but I think it's nice. I think it's super fun and it's perfect

00:28:37coming off the food truck. Your name is stop, drop, and roll because you are on fire.

00:28:41All right. So teams, the winner will receive $300, but there are two dishes in particular

00:28:51that really stood out for me. And because there are two right now, I think I want to add

00:28:57an additional award to this for second place. What?

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

00:29:08So the team is going to start the race $150 and the plaque.

00:29:15And second place

00:29:17is

00:29:20cheese cheese sticks.

00:29:24Yeah, baby. Nice job. Way to go.

00:29:27Second place with no notes.

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

00:29:32Might be rigged.

00:29:35Yeah, that's good.

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

00:29:42in first place

00:29:46is

00:29:49And now the team who's going to receive $300

00:30:00and who is officially in the lead before we even start selling.

00:30:07And that could put a target on their back

00:30:09because everybody else is going to be coming for you.

00:30:13Yeah.

00:30:13Rising Tiger

00:30:20That 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. We 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.

00:30:51Teams, 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!

00:30:59Let's go!

00:31:01Let's go!

00:31:03Let's go!

00:31:03All right, I got a question. We need to figure out, like, what's our game plan?

00:31:16We're headed to the store. We have to shop for everything that's on our menu today.

00:31:20This should be a walk in the park to get everything we need.

00:31:29Biscuits walking. Biscuits walking.

00:31:31Biscuits on deck.

00:31:31We looking for a self-rising flour. All purpose.

00:31:35No self-rising flour? You 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.

00:31:47And 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.

00:31:53They don't. They don't. We need that. That's killing us.

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

00:31:57Calm down, boys. I 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.

00:32:03I think we're there.

00:32:05We're there. We got to be in line.

00:32:06How are you doing today?

00:32:11Let's go.

00:32:12We want to be open first on every sale day.

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

00:32:15We know our prep time. We'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 it open as early as we possibly can.

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

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

00:32:32It's part of our brand. Nishan 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. It tastes better.

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

00:32:42I don't think it's halal. Yeah, yeah, let's keep moving.

00:32:43This grocery store doesn't sell halal meat and some of our spices,

00:32:47so we have to go to a 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? You 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.

00:33:01$2 a piece, bro.

00:33:02No good.

00:33:03$2.

00:33:03That makes a lot.

00:33:04$2.

00:33:04Listen, let's go around.

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

00:33:08Got to scope out some bakeries.

00:33:09Jack, pull-up challenge right now.

00:33:15You're doing close grip?

00:33:16Let's go.

00:33:17Ready?

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

00:33:19Go.

00:33:22Oh, they're doing pull-ups.

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

00:33:29I am dead.

00:33:31Wow.

00:33:32They 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, possibly hopeless romantic,

00:33:41but, 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...

00:33:51How do we get 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're going 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.

00:34:03F***, guys.

00:34:05F***.

00:34:09F***.

00:34:13Get that burning 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 him right now.

00:34:24Yeah?

00:34:24Yeah, why not?

00:34:25We got to get to the location and get the truck parked,

00:34:27because time is ticking.

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

00:34:30This 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.

00:34:42And as Muslims, it is recommended that we eat that one,

00:34:44and I want to be able to serve it out of my food truck,

00:34:46because I don't want to charge money for a product

00:34:48that I wouldn't sell to my own family.

00:34:50You all need frozen?

00:34:51I 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?

00:34:58You don't have any beef at all?

00:35:00No.

00:35:01We can't defrost it fast enough.

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

00:35:04We can't mix the spices.

00:35:05We can't sell it.

00:35:06There's no way.

00:35:07There's not enough time.

00:35:08Oh, my God.

00:35:10Oh, my God, dude.

00:35:12What do we do, man?

00:35:17We stick to our morals and values, right?

00:35:19We want to make sure that we only sell halal food.

00:35:23And if we don't find it, we're not selling it.

00:35:26There's something bigger that we're working on.

00:35:28It's not for me.

00:35:29It's for me building a community.

00:35:30It's building our food.

00:35:31It's building for us.

00:35:33We're first-generation Americans.

00:35:34We're first-generation Muslims.

00:35:36We've been looked down upon our whole lives.

00:35:42And we're going to be here forever.

00:35:45And we're going to make sure that people know that we're going to be here.

00:35:49That's why I do it.

00:35:51Can you do anything?

00:35:53Can you thaw it in time?

00:35:54That's going to mess up the meat.

00:35:55What'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 going to do?

00:36:02He's the only option that we have in this entire city.

00:36:07We're going to get everything lit, fryer on.

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

00:36:11Some of our classics.

00:36:15Today, we're going to rock our Cherry Street smash, which is just meat, cheese, bun, burger

00:36:19sauce.

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

00:36:23Our Flamin' Hot smash, where we take our Cherry Street, roll it in this Flamin' Hot

00:36:28chip 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 pot stickers, eel sauce, and blended up cup of noodles.

00:36:43Who 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?

00:36:50Does he have more?

00:36:53Vid and Dolph 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.

00:37:00Do you have fresh ground beef?

00:37:01I managed to fight some fresh.

00:37:02How much?

00:37:03The suspense is unbelievable right now.

00:37:05You have 10 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, but again, I

00:37:15do not feel comfortable serving something I wouldn't sell my own family.

00:37:18Hit it.

00:37:18Go.

00:37:19We get this meat.

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

00:37:23How's it going, Savannah?

00:37:24We're Fat Kid Food Co.

00:37:25We're from Southern Oregon, representing the West Coast.

00:37:27We'll be rocking through your line quick.

00:37:29What can I do for you?

00:37:30We have two cherry strings.

00:37:31Smash Burgers?

00:37:32Two cherry.

00:37:33Yeah.

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

00:37:35Yes, sir.

00:37:36Come on, Smash Burgers.

00:37:37Two Flamin's?

00:37:39Two Flamin.

00:37:39Two Flamin, heard.

00:37:43It's easily one of the best burgers, if not the best I've ever had in my life.

00:37:47Is it possible if I can speak with a manager?

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

00:37:51We're a couple guys from New York.

00:37:52We do cheesesteaks, and we're looking to see if we can find a similar bread.

00:37:55Katie, from the local bakery in Savannah, she's from the Northeast, and Philly specifically,

00:38:00and she's got loaves for us.

00:38:01She said, come on down.

00:38:01She said you got enough?

00:38:02Yeah.

00:38:04Oh, my goodness.

00:38:05Hold on a second.

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

00:38:07So we were able to get about 60 of these together for you.

00:38:10Oh, wow.

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

00:38:11Wow, dude.

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

00:38:13I got to be honest.

00:38:14We were super nervous coming from New York and being in Georgia.

00:38:17Now, I know you guys are working on a budget.

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

00:38:21Obviously, we bake in house at home, so we're doing it raw.

00:38:24Raw costs us about, you know, 30 cents.

00:38:27Retail, about, like, 60 to 80 cents.

00:38:29So just trying to figure out where you guys are at as well to figure out how we can, you know, make this work for sure.

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

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

00:38:40$4?

00:38:41$4?

00:38:42What, did you break a window?

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

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

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

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

00:38:48I don't think we can make that work.

00:38:53Our bag gets typically around about $4 each, guys.

00:38:57Usually under $1, no?

00:38:58Is what we're basing it off.

00:39:00The bread looks incredible, though.

00:39:01I'm not going to lie.

00:39:02Katie, you're going to have to work with me here.

00:39:04Listen, we're sellers.

00:39:05We're from New York, so we've got to bargain somehow, some way.

00:39:08Katie, listen to me.

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

00:39:12I guess the Philly girl in me can empathize.

00:39:14I can meet you at about $1 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, thank you so much, Katie.

00:39:20Seriously.

00:39:20Thank you so much.

00:39:21Katie, thank you again.

00:39:22Seriously, incredible.

00:39:23It's amazing.

00:39:24I think we just hit the jackpot.

00:39:25A hundred percent.

00:39:26It feels like we're back in New York.

00:39:27Have a great day.

00:39:29Let's go.

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

00:39:32I'm going to 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 ball to 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?

00:39:46Yeah, I got it.

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

00:39:48Hi, ladies.

00:39:49Welcome.

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.

00:39:5410, 15 minutes.

00:39:54All right.

00:39:55Thanks so much.

00:39:55No problem.

00:39:56Yeah, of course.

00:39:58We might have came on this competition to cook.

00:40:01We also might have came on to meet some pretty southern bells.

00:40:06Georgia peaches.

00:40:07Heard, chef.

00:40:08Yes, chef.

00:40:09Before we even open up the truck, we have a line outside the door.

00:40:13You ready, boys?

00:40:14Go, boys.

00:40:15Lights, camera, action.

00:40:16Derek.

00:40:17All right, ladies and gentlemen, who's ready for some cheesesteaks?

00:40:18We're live.

00:40:19We're live.

00:40:19All right, let's go.

00:40:20Yeah.

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

00:40:22Let's go.

00:40:22First order in the window.

00:40:23Thank you, chef.

00:40:24Yes, sir.

00:40:25We got the cheesesteak from G's with onions.

00:40:29That is so good.

00:40:31It's cheesy.

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

00:40:35The crunchy bread.

00:40:36Amazing.

00:40:37Delicious.

00:40:37Yeah.

00:40:38Love that.

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

00:40:41Selling 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.

00:40:47Oh, yeah.

00:40:48We are very behind, actually.

00:40:50I'm sure the other teams are probably almost done prepping.

00:40:54We drive back.

00:40:55We park.

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

00:40:57One cheesesteak.

00:40:58Here we go.

00:40:58Double beef.

00:40:58We'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.

00:41:04You're going to do two batches of lime cilantro sauce.

00:41:09So we're making the chopped cheese and the lotus chaat as our side.

00:41:12Those are our two signature dishes.

00:41:13Cinnamon sugar.

00:41:14Just sugar.

00:41:15We are adding in Dubai chocolate paratha.

00:41:18It's a spinoff of the Dubai chocolate that went viral on the internet.

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

00:41:25All right, all right.

00:41:26What are we getting, guys?

00:41:27Can we have one elotes chaat?

00:41:28Yeah, of course.

00:41:30So the half chopped cheese.

00:41:31You do a half of that?

00:41:32All 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.

00:41:39Beautiful.

00:41:40One special and one elotes.

00:41:41We love that.

00:41:43Good?

00:41:44Not good.

00:41:45Not good.

00:41:47You want to place order now or come back?

00:41:48I'm going to place it right now.

00:41:49Okay.

00:41:50Sounds good.

00:41:50Perfect.

00:41:5120 minutes away?

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

00:41:54Yeah.

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

00:41:57Oh, tamarind.

00:41:58We forgot the tamarind.

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

00:42:00Where are my paratas?

00:42:01Thank you very much.

00:42:02No time.

00:42:03Not enough time.

00:42:04Yo, chicken burgers are ready.

00:42:06And topped with goat cheese, caramelized onions, and a drizzle wild sauce, and everything

00:42:10gets served with fries.

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

00:42:14No.

00:42:15Yeah, I don't see the flour.

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

00:42:20Yo, the flour's got to be somewhere.

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

00:42:24It's not up there either.

00:42:24I forgot to buy the flour and cornstarch.

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

00:42:33We have no collie wings.

00:42:35We 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?

00:42:48A little extra flavor.

00:42:49Today, we're going to be serving the deep dive seafood biscuit, and the big booty barbecue

00:42:57biscuit loaded with perfectly seasoned chicken side sauce, slaw.

00:43:03It is flavorful and juicy.

00:43:06How's that slaw coming along?

00:43:08Perfection.

00:43:09Perfection.

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

00:43:11We're getting into our groove.

00:43:13Trying to apply some pressure to these biscuits.

00:43:15Okay.

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

00:43:17We're coming together.

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

00:43:19Cooler, cooler, cooler.

00:43:20Oh, cooler, cooler, cooler.

00:43:21What just happened?

00:43:22Generator went out.

00:43:23Okay, I got you.

00:43:24I'm on it.

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

00:43:27I'm looking at all these buttons, man.

00:43:29We have no electricity.

00:43:30Oh, my God.

00:43:31Please don't let this oven go out.

00:43:32Come on, man.

00:43:33Jesus.

00:43:33Baby, come on, Lord.

00:43:35Not cool, baby.

00:43:36Not cool.

00:43:37This ain't biscuit time.

00:43:38So I'm going out here to the back where the generator is located.

00:43:41Man, this is killing us on time.

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

00:43:44We need somebody to come fix this generator ASAP.

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

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

00:43:50Oh.

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.

00:43:57I can't see.

00:43:59It's smoky.

00:44:00A complete disaster.

00:44:02And I'm just trying to get some food cooked so we can start selling.

00:44:05Man, we need this Jenny to go, baby.

00:44:07We need it to pop.

00:44:08Come 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.

00:44:12First day.

00:44:13So I've called the mechanic, and he's on his way.

00:44:15But he's taking his sweet-ass time because he ain't made it here yet.

00:44:19Steak and fries coming up.

00:44:20Thank you, guys.

00:44:21Enjoy.

00:44:22Order for king?

00:44:24So the mechanic is here.

00:44:25He's trying to figure things out.

00:44:27Is that power, bro?

00:44:28He's brought a portable jump pack to jump off the generator.

00:44:31Go ahead and start it.

00:44:32Try it.

00:44:33Then 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?

00:44:44Up.

00:44:44That's the oven.

00:44:47You got biscuits in the oven?

00:44:48The biscuits.

00:44:51The last thing I want to burn.

00:44:53Lights are going off and on.

00:44:55I'm so distracted by everything, and I'm burning my biscuits.

00:45:01Damn it.

00:45:02Damn it.

00:45:03It's bad.

00:45:05We can still sell them because they're going to be covered with sauce anyway.

00:45:09They'll still be good.

00:45:10It got a little crisp to it.

00:45:11We're going to salvage these biscuits.

00:45:12She caught them just in time, so we're good to go.

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

00:45:15Let's open up this window, baby, and let's get cracking.

00:45:18All personal summer is crazy.

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

00:45:24Hold on.

00:45:24It's like broken or something.

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

00:45:28You know what?

00:45:32No, I'm seeing.

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

00:45:34Okay.

00:45:35We can't get this window open.

00:45:36It can't sell no food.

00:45:38We're going home.

00:45:39Man.

00:45:40Please call.

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

00:45:42Now I'm in the kitchen by myself.

00:45:43Everything that can go wrong.

00:45:45He is going wrong right now.

00:45:51Rick.

00:45:52Hey, Rick.

00:45:52The mechanic can't even get it open, so what are we supposed to do now?

00:45:56We got two mechanics in here.

00:45:58That one is straight, bro.

00:46:00And he's trying to take the lock off from the inside.

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

00:46:04It's just chaos.

00:46:09Woo, Rick, you a lifesaver.

00:46:11Thank you, bro.

00:46:12My God.

00:46:13Appreciate you, famo.

00:46:14I mean, it's just too much.

00:46:16But our window's open.

00:46:18Knee.

00:46:19Kick, come on, knee.

00:46:21Kick, come on, knee.

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

00:46:26Bananas.

00:46:27Bananas?

00:46:28What is that all about?

00:46:29Oh, my God.

00:46:33Look.

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

00:46:35The bananas.

00:46:43Team's going to have your attention, please.

00:46:45Going to have your attention.

00:46:47Whoa.

00:46:47What's going on?

00:46:48Is that Tyler?

00:46:49Savannah is home to the most high-energy, electrifying baseball team in America.

00:46:55Say hello to the Savannah Bananas.

00:46:57They not only play baseball, they put on a show.

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

00:47:15So while you dish out your regular menus, I'm giving you one hour to make and sell a brand new dish featuring Savannah's favorite fruit, bananas.

00:47:27All right, give me the bananas now.

00:47:28The team that sells the most banana dishes in an hour is going to win a spectacular advantage.

00:47:35They are going to get an extra hour of selling time while the rest of the teams have to close and pack it up.

00:47:43Whoa.

00:47:43We need that, bro.

00:47:44We need that.

00:47:45So come on out, grab your bananas, and let's get cooking.

00:47:48Come on.

00:47:55Go, go, go.

00:47:57Get your bananas.

00:47:58Get your bananas.

00:47:59Get your bananas.

00:48:00Take that.

00:48:04There we go.

00:48:05There we go.

00:48:06That's good luck.

00:48:07It's another challenge.

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

00:48:10Oh my trucking God.

00:48:13Hey, what you think?

00:48:14Caramelized bananas?

00:48:15The quickest thing that I could think with these bananas was to cook them down in some butter and some brown sugar, vanilla extract, caramelize them, and we're going to have a Savannah banana biscuit.

00:48:25That found five.

00:48:27my man oh here we go okay coming baby we coming Savannah banana big booty deep dive for Sherry

00:48:40there you are I'm taking orders I'm getting the orders to the kitchen we have a steady flow

00:48:46you take that bite you look over at your mom be like I'm sorry mama

00:48:54they loved it they love the biscuit yo so the bananas seem like they're not that right so I'm

00:49:01gonna grill some I think we should chop them up and add it to our steak fries I think the sweetness

00:49:06the spiciness I think it's gonna be a real flavor bomb big bang hmm I don't think anyone else is

00:49:10gonna grill banana here so pork and oh huh let's go hey hey y'all ready oh we're ready come get some

00:49:16steak and fries for Lynn I like the steak with the banana I got a lot to say but like it goes well

00:49:21together yeah sweet savory juicy I like the bananas the most a little bit of sweetness in

00:49:26there I wasn't expecting that that's actually really good you guys play FDNY right yeah we did nice I

00:49:38got I got a couple friends on the team well our options are small so I'm hoping we could caramelize

00:49:41these get a little sweet out of them do like a savory sweet type of thing you know have the onions both

00:49:46from the bananas the steak and saltiness both from the sweetness so Jack I'll tell you what it might

00:49:51end up being the first fried banana cheese steak and maybe the last in history brother you ain't wrong

00:49:55kid you're gonna do banana steak and cheese it's actually probably not bad yeah I'm gonna take a bite

00:50:00of this whoa it's slipping here we got one ticket in the window for my boy Tony that ain't us no

00:50:13bananas on the truck huh no you want me to throw the bananas 86 no way forget this challenge well what

00:50:20you want to do you want to put bananas on cheese steaks I mean dude what are we doing 86 yeah let me see

00:50:25let me see something better you can there you go Savannah have the bananas back all right here we go

00:50:29hot steaks here we got a ticket in the window hot steaks you got bananas going for the special yeah

00:50:37yeah he's cutting them up all right let's do this let's go we are putting this right on top of our Dubai

00:50:43chocolate paratahs it is perfect the Dubai chocolate is so it's basically filo dough that's sauteed mixed with

00:50:50pistachio cream we put that on top of a parata that's spread with hazelnut spread and we top it off with

00:50:57bananas what can I get you today is the alertes and the special ready to go uh yeah they're both ready to go

00:51:02what do you mean all right you got it thank you dropping bananas all right dropping bananas for the

00:51:09savannah banana challenge uh I assume everybody's gonna go sweet and make a dessert we're actually gonna go

00:51:14the opposite come join get closer we take a banana fry it it's a perfect golden brown and put it with

00:51:22goat cheese and then you're going with salad sauce it's rich you get two pieces I recommend it it's for

00:51:27let's go let's go let's go let's go I need a special urgent enjoy how do all the teams do it not as good as us

00:51:43one savannah one savannah let's go can I get a name guys I got a text from tyler time's up guys

00:51:50that challenge was bananas you all brought your a game but only one team knocked it out of the park

00:52:00the team who sold the most units of their banana dish is rising tiger

00:52:08we did it two challenges in a row baby again what a tough competitor yeah congrats you sold 17 dishes and

00:52:18have earned one extra hour of sale time bro I mean we probably got more sales than everybody don't

00:52:23worry about it tell you what though we got to watch out for the tigers let's go one more one more

00:52:29hour one more come on everyone else deliver your remaining orders and wrap up for the day tomorrow's

00:52:34going to be even tougher damn and we're back at it kids herbs and spices yeah oh god shake them up

00:52:42you can hear your tiger dang cry those things are great pork chops we don't got it you ain't want

00:52:47it who hungry too blessed to be stressed hey hi what's up guy how you doing i'm doing great i'm good

00:52:52to see you guys how are you holding up today you guys doing good good it was rough it was rough but

00:52:56we're all right you know tell me about what happened man you know just unboxing and getting ready and

00:53:00trying to get our game plan a little stressful but we're all right we survived we ready to knock it out

00:53:05again if we have the chance i know we i feel like we are we're from the hood yeah we make love to

00:53:09depression here we go that's right that's right we're ready to go fellas how are you going to

00:53:12see how are you doing and sales were good today you're happy oh yeah savannah is loving our products

00:53:18well congratulations on everything thank you so much i appreciate that let's go tyler you guys are

00:53:22good it's been a rough morning what happened well first the generator went out i did unfortunately burn

00:53:28some biscuits because i couldn't see it was so much happening oh my gosh oh my gosh yeah we're pushing

00:53:33through we've had some good sales tell me about where you came from i was a young mom teacher

00:53:38for a long time tied in chicago public schools i've lost quite a few of my students through gun

00:53:43violence and i just couldn't do like that environment and that's when i came up with this restaurant and

00:53:49this idea so here we are together sometimes when when you when you find the right people and you realize

00:53:56you got each other's back like that yeah facts there's almost nothing don't cry don't cry

00:54:01i'm sorry you can let it out it's okay this is embarrassing let it up it feels good to be here

00:54:12because you came a long way all right this is going to be an awesome opportunity for all of us to kind

00:54:16of like take this to the next level you have arrived i'm here biscuits that's right that's right

00:54:22biscuits that's right okay i'm so excited for you i think this will be a fabulous opportunity thank you

00:54:26thank you that's great as bad as this day is gone i've been through so much more he's reminded me

00:54:33of the grit that i have that we have as a team now i'm feeling proud of who i am and who my team is

00:54:40and what we've accomplished oh man the dream dream team hey guys we have 10 minutes left 10 minutes

00:54:47left here we go enjoy one second fries solo one pork sando solo have a good day guys time's up

00:54:55i think today was extremely successful not only did we do a great job but two challenges two challenges

00:55:03ashley hey how are you hey how are you i'm doing great good to see you yeah good to see you

00:55:07david and ryan how we doing man brother good to see you man yeah i'm great man how you doing good

00:55:12how are you yo congratulations on the challenge you guys have a good day yeah we had great sales

00:55:17good energy we're together right teams like that it feels really strong you start to develop this

00:55:22family bond between each other we're as together on a team on the truck together and team life

00:55:27family's back in colorado who have you got back home it's just me and my daughter oh my god tell me

00:55:33about her uh she's uh she's great uh she's great that's what you do this for every single day

00:55:43it's for your children we got to keep work that's why we got to keep working right

00:55:48all right best of luck with everything okay thank you appreciate you man thank you thank you see you

00:55:54we know the paratha's a hit we can strategize and see where we went wrong and how we can fix things

00:55:58for tomorrow this is what we got to do if we want to win and we want to take this home and we want to

00:56:03be first we got to keep doing what we're doing today like that let's close down and get ready for

00:56:08tomorrow tomorrow we got to come with all the energy we got to get our voices out there and we got to

00:56:12sell some food

00:56:26teams good morning good morning as one of the most haunted cities in the u.s

00:56:33savannah is filled with mystery they say souls roam these streets and right now i can't help but to

00:56:44feel haunted yesterday sales totals are in and three of you are in serious danger

00:56:50yesterday sales totals are in and bottom three teams are biscuits nishan oh no and burger waller

00:57:13you three had the lowest sales but it was a very tough day there were mechanical issues

00:57:24problems with ingredients he's saying he doesn't have fresh beef so what are we going to do bad

00:57:28decisions we've wasted money on cauliflower that we can't sell a lot went wrong the good news is

00:57:36i'm going to give you a chance to save your souls and a cooking challenge it's going to happen right now

00:57:41on the spot down hell yeah let's go baby teams you're going to have 30 minutes on the clock your

00:57:50challenge right now is to craft a soul saving dish one that is so bold it's going to prove to me that you

00:57:58deserve to continue the winner of this challenge is going to get immunity in savannah and you will move

00:58:08on to the next city oh wow come on come on let's guys your survival starts right now let's go

00:58:22go inside but stop so this time we got that heirloom tomato it's a firm one it's nice and colorful

00:58:28it's going to like look this looks like you know the indian flag already you know i think it's unique

00:58:32you know stay true to what there it is so to impress tyler today we're going to bring the paratha patty

00:58:37melt but this time we're going to make an heirloom tomato relish to put on top of it and we're going

00:58:42to serve it on a paratha instead of a bun this time and we called it the ghost of the spice trade

00:58:47these got the parathas lu start doing your chicken bro let's go let's go let's see let's see let's see

00:58:52let's go you're set for that paratha that's our signature we don't straighten the path bro

00:58:56all right he said something that hits the soul to me that's a grilled cheese but we're going to add

00:59:02some pakistani flavors into it i'm thinking tomato chutneys okay the blackberry uh we're going to do a

00:59:07layer of cheese and we add a really nice melt we're going to do some caramelized onions right on top

00:59:12you got the blackberries go for it i'll start chopping some onions vid i need you to go to rising tiger

00:59:17and ask them for some chili crunch all right you got it go now go go go

00:59:21it looks like nishan's looking for something hey my guys my guys you guys got some chili crunch i

00:59:28could use yeah no questions that's all yeah of course appreciate you thank you yeah i see it i see

00:59:33it i see this nishan went to rising tiger and used their chili chris which was a winning dish the other

00:59:38day i appreciate you bro thank you so much let's go they know let's go for me i'm never going to ask

00:59:43anybody for some help i would never serve another store's fries with my burgers yeah we live and die

00:59:49fighting for ourselves that's how we go and that's the creed we live by baby

00:59:54i need those biscuits in there immediately we decided to take the cheddar chicken biscuit

00:59:59but instead of using cheddar we're going to use the provolone all right peppers onions let me get

01:00:05this chicken they already smell good and we're not going to overcook those veggies because we want

01:00:09them you want a little pretty you want to see the color and you want them a little crunchy anyway

01:00:13something smells good something definitely smells good 10 minutes left

01:00:18we're doing a blackberry and tomato chutney we're going to add a little bit of kashmiri

01:00:23chili powder in there a little bit of ginger powder in there a little bit of sugar so it's going to be

01:00:27a little spicy and sweet then we're going to do caramelized onions cooked down with the chili crunch

01:00:33on the outside normal can you taste it no he's fasting man he's fasting you're forgetting that's

01:00:40true that's true this is one of the challenges that we've been having because i'm fasting for

01:00:43ramen a little more blackberry and i can't taste anything until sunset five minutes left guys it's

01:00:50officially the witching hour ready right yeah all right go ahead right there we have that perfectly

01:00:56grilled parada infuse the chicken breast with cilantro chutney here goat cheese we're going to top it

01:01:01with the goat cheese a little more that's good that's good that's good every bite every bite

01:01:05and they drizzle of the wallace sauce oh my god look at that look how gorgeous that is yeah one minute

01:01:10teams one minute we have put the sandwich together and then we gotta press it down we can do it now

01:01:15start with the inside here bread chutney cheese that buttermilk make a huge difference look how they look

01:01:21i'm leaving it open face and i want them to see it then the grilled onions go on top of that 10 9 8 7 6 5

01:01:30four three two one that's it time's up let's go

01:01:38that's what i'm talking about

01:01:42something's smelling good i'm cheesy that biscuit looks good well teams you have 30 minutes on the

01:01:47clock let's see if this one dish can save your soul all right so burger wall what have we got so we

01:01:52have the ghost of the spice trade so we did a chicken burger that's infused with a cilantro chutney

01:01:57it's going to be topped with our goat cheese and we did an heirloom tomato relish now this is fun

01:02:03this is fun to look at it looks like it's going to be delicious it doesn't look average you're supposed

01:02:07to see the indian flag in that chef the orange the white and the green wow oh wow it does look good

01:02:12damn it's really good oh it's gas

01:02:23night and day yes sir i love the spice i love the fruit i love the flavor profile i think prop is

01:02:28having a moment i think it's a bread that a lot of people are starting to hear about that's very

01:02:33unique it's very interesting i've had a lot of things i've never had that before in my life it's very

01:02:37good thank you sir thank you thank you very good good cook on that good cook on all right eat my

01:02:42biscuits what do we got so we took a spin on a regular chicken biscuit we did a grilled boneless

01:02:48chicken thigh we added sweet mixed peppers red onion and then we did a cajun garlic butter sauce

01:02:54to top it and we did an oven baked cheddar biscuit

01:02:57he's taking multiple bites oh my god tyler biscuits biscuits biscuits baby and you guys bake

01:03:10this biscuit in the oven yes i can tell big difference it's really nice it looks puffy it looks universally

01:03:17brown i love how hearty it is i think it's really really delicious congratulations i think this is a much

01:03:22much better dish than he gave me the first time around nice job all right nishan tell us what we

01:03:27got we have the sweet soul of savannah grilled cheese we have a tomato blackberry chutney we

01:03:33grilled onions and then rising tiger helped us out with some chili oil so we cooked it in the chili

01:03:37oil and put a little bit of chili in the middle so you should get some of that crunch all right so

01:03:40this is a grilled cheese sandwich it's a grilled cheese sandwich we wanted to make sure it hits the soul

01:03:44oh yeah

01:03:56your little head nod give it to me baby oh man come on oh yeah that's a big bite that's a big bite

01:04:04oh no that could be good or bad guys i love this it's a great sandwich it's a really really delicious

01:04:10sandwich and your tongue responds a spicy sour salty sweet and that's got everything in one big

01:04:16place right the fruit bomb is really nice i love blackberries searing a cooking and crisping a grilled

01:04:21cheese sandwich and chili oil that's innovative i think it's very very interesting it's a nice touch

01:04:26it's that full grilled cheese experience plus plus plus i think it's really nice congratulations that

01:04:31is really really good up top up top up top baby let's go nishan's dish is giving peanut butter and

01:04:39jelly sandwich you know with a chili crisp grilled cheese i love it you know is this something that

01:04:44i think is going to wow tyler all right guys now we got three teams in the bottom three i only got three

01:04:51dishes in front of me but only one team is going to win immunity and we need to win this the pressure is

01:04:59on baby it's do or die oh god my heart is like insane i can feel it the team that's one immunity right here

01:05:09right now is

01:05:19the team that's one immunity right here right now

01:05:22we lost to a paratha taco i thought it was good

01:05:52it's a paratha taco let's get back to work let's get back to work let's go my soul just got saved

01:05:58my knees just left the ground for it i was calling all my ancestors congratulations i want

01:06:07you to step up i never want to see in the bottom again yes sir that's our one one damn it's between

01:06:14nishan and eat my biscuits they're the team to beat for us all right teams let's get in our trucks and let's

01:06:19get rolling let's go let's go

01:06:23let's go

01:06:27tom get this line jumping right now i got you

01:06:30so today we're adding the buffalo chicken ranch cheesesteak

01:06:34and we're doing that to keep the costs low and the sales high baby simple as that hey we're doing

01:06:40the same price for everything 40 dollars we have 15 yesterday nobody said a word right yeah make it 16.

01:06:46i feel like only two or three of the teams are even halfway open or taking pre-orders

01:06:54go go go go go go go we sold out of a lot of our items yesterday and we have to go grocery shopping so

01:07:00guys when he was saying i felt like he said the bottom two don't deserve to be here right now that's

01:07:06not what he said at all you're the one that was saying that under your breath saying oh we don't

01:07:12deserve to be here we're not good enough to be here winning losing one challenge does not mean

01:07:17that you're not good enough to be there it's just a voice man it's like you guys suck you should have

01:07:23done why didn't you think of this that's not my idea i know but that's what it sounds like to me

01:07:27i'm noticing something here you're getting a little tense yeah chill dude no no don't say chill to him

01:07:32that's why he's getting tense you're getting a little tense no love it yeah i need you to just

01:07:38pay attention a little bit more um react faster and no fool i need you to take a few deep breaths

01:07:44throughout this situation he he's right things break down on the inside right now there's some

01:07:49tension okay okay so we're good we're good yesterday we did really well we're gonna bring that same

01:07:55energy we're gonna do it again dude we're fine we're gonna do it again we're gonna do it again yeah

01:07:59go full we're gonna be fine all right okay let's get going day two we were basically the shop owners

01:08:06we knew exactly where those products were we're gonna grab check out go all i know is we got to

01:08:12get back keep our head up and keep pushing sales we deserve to go to the next city at the end of the day

01:08:18it is hot out here in savannah damn all right ladies and gentlemen welcome we are live we have

01:08:24some beautiful cheesesteaks new york cheesesteaks not philly i'm gonna get that new york cheesesteak

01:08:29love that you want the one with onions right yep holy dude that bro everyone has lines let's go

01:08:3515 minutes we're getting nervous we had already lost challenges we are at the bottom right now

01:08:41and we need to work our way up yo we cannot lose this today our prep goal is to get started on the

01:08:46most important things as possible we're organizing getting ready to just be able to start selling and

01:08:51we've added mango sweet tea to the menu in the south i know they love sweet tea in bagistan we

01:08:56love mangoes it's a hot day i think it's gonna be a perfect drink it's simple it's quick and it makes

01:09:02a lot of money we're gonna move quick we only have 15 minutes that we want to get open i had a timeline

01:09:08as soon as my timer went off i said vid go out there start taking orders we have to start pushing out

01:09:14orders fast and we're gonna make it happen all right what can i get you today i want a tea okay

01:09:20the corn we need to sell more than biscuits before we're going home yo no line at biscuit right now

01:09:26we're across from biscuits and we see nothing we waiting on fresh biscuits everybody so my biggest

01:09:34concern is that i don't want to go home today and i'm ready to continue to race i want to give

01:09:39another opportunity maybe with no hiccups to get better sales it's kind of slow so in order to drive

01:09:45more traffic we agreed to reduce pricing to ten dollars and now we ain't going home for sure biscuits we got

01:09:53biscuits once everything is down and we're about five to ten minutes in now here everybody come what

01:10:02can i get for you cheddar chicken cheddar chicken biscuit yes all right tickets are lined up we're

01:10:09doing a fantastic job and more importantly we have not had a mechanical failure i think we're doing good

01:10:14today y'all one two three four five georgia peach biscuits this is what should have happened yesterday

01:10:21but we went in today we're gonna try the georgia peach georgia peach biscuit it's gonna be 10 even

01:10:27okay you here for the georgia peach four five six seven eight that's it so we're at a point where we

01:10:32completely sell out of the georgia peach thank y'all but we still got this shrimp and crab meat we got crab

01:10:40meat we got more shrimp and crab let's go we're gonna improvise we're gonna put the shrimp and the crab

01:10:46together put it on a biscuit with that same garlic cajun butter sauce and we're gonna call this the

01:10:52crabby patty i ordered the crabby patty the biscuit kind of reminds you of home that that sauce kind of

01:11:00reminds you of going to your grandmother's house absolutely delicious so how they been doing over there

01:11:06you're showing i think they've been doing pretty good i'm not gonna lie i have the cab okay sure

01:11:15all right sounds good so i have a chopped cheese for you and elotes and the dessert all right that'll

01:11:20be 36 for you today i need you to move as fast as possible faster than you think you can move orders

01:11:25are coming in and i feel like we're doing pretty well there's not that many chicken chopped

01:11:29cheese is left i think we have three more three more all right tone that's it no more steaks we're

01:11:35out we'll sell the chicken buffalo ranch no cheese on it and we'll push it let me get out two onions

01:11:41let me tell you something if you could sell this buffalo chicken right now with no cheese i'll give

01:11:45you a break buffalo chicken no cheese watch the man's to work baby all we have right now is a buffalo

01:11:50chicken with ranch sandwich i promise you it'll slap though you want to try you want to give it a run

01:11:54all right let's do it brother all right derek take his order i'm gonna go take my break

01:11:59all right you did good you did good so guess what you get this next one you can take off tomorrow

01:12:04swear swear watch the master work i'm here one more hello there we go look at you have to say a word

01:12:10i didn't have to say a word and she is by far the most beautiful woman that's came up to this

01:12:14truck today you're supposed to be selling not flirting look at it oh are you kidding me

01:12:21i don't mind you flirting but i told you make sure they got friends for me

01:12:25all right one ticket in the window thank you so much corny come on

01:12:29a couple minutes come on look at him it's like watching your son go off to college

01:12:32this came a long way i gotta say this came a long way

01:12:36comedy are you hungry look what i got for you last max sold out max sold out

01:12:43you got lemonade rolling in the sand dough the pressure is on the pressure is on you want to

01:12:48do one order of dumplings that's a wall of chicken right one crabby one cheddar i only have three

01:12:52more orders shellfish and i'm sold out you're gonna buy your last burger that's one of the last orders

01:12:57we got a tyler text the first leg of the race is done finish up outstanding orders and close your

01:13:03trucks i'll see you at elimination the team with the lowest sales will be going home do you think

01:13:09you're safe oh man i feel like we did good with sales we sold out of everything you know

01:13:16that's a wrap savannah

01:13:37teams good morning how you doing

01:13:38the teams i'm gonna go ahead and rip off the band-aid right now

01:13:47the team with the lowest sales that's so bad on the first leg of the race

01:13:51here in the beautiful city of savannah georgia is

01:13:57burger wallet what the what wow

01:14:01you had 858 of sales and two days of business oh they're both those numbers will send you home

01:14:12that's crazy but you made an incredible dish when it really counted and you had one opportunity to

01:14:19save your soul and you did burger walla you have immunity and you are safe and you are moving on to

01:14:25the next city hallelujah you mean to tell me if walla didn't have immunity that would have been the

01:14:33bottom they gotta figure that out yo that's crazy that's crazy that's crazy that's crazy

01:14:41yesterday we killed yesterday you got to fight and scrap for every single customer it is cutthroat out

01:14:46there and also teams the challenges matter it will be the difference between you moving on to the next city

01:14:52are you getting eliminated and speaking of challenges congratulations to rising tiger

01:14:59for winning the signature dish challenge

01:15:06and congratulations for also winning the banana challenge that's two in a row in one city

01:15:11let's go nice job

01:15:16now let's get down to business and my hand is my ledger who made the most who made the least

01:15:22and who will be leaving us on the first leg of the great food truck race in savannah georgia best of

01:15:28luck to everybody in first place and you're not going to believe it with 2266

01:15:36you're not going to believe it with 2266

01:15:42nishan

01:15:53chop cheese chop cheese chop cheese oh my god oh my god

01:15:58how did they go from last there's a comeback you went from the bottom three to number one in one

01:16:09day of sales that's how fast you can flip this around congratulations nice job thank you thank you thank

01:16:14the world's excited about your chocolate shop that makes no sense and second place with 2208

01:16:24cheese cheesesteaks let's go let's go fellas way to go so you've come in second place twice once in a

01:16:31taste challenge and once in sales how does that make you feel yeah chef it makes us a little bit

01:16:35hungrier so i think uh next city we're going to come a little heavier oh all right okay you ain't first

01:16:40you're last every now first you last all right guys in third place with 2078 fat kid food let's go

01:16:51way to go how's that feel feels good feels good right yeah in fourth place with

01:16:55one thousand six hundred and sixty four dollars not a bad showing cooking with q

01:17:03first of all i'm grateful that we're in the top four and the difference the difference is like we

01:17:08know the small changes that we can do to make a difference exactly in fifth place with one thousand

01:17:12six hundred fifty eight dollars good fortune nice job everybody way to go

01:17:18i'm just happy we're safe but if i'm being extra critical i think we could do better we can do better

01:17:25we've got to do better sixth place with one thousand six hundred and twenty nine dollars

01:17:29and as you can tell we're starting to split hairs here stop drop and roll

01:17:40how do you feel i'm just seeing how we're stacking up it was literally a few dollar

01:17:44difference from the last three teams so i'm like it's really cutting it close it's cutting

01:17:50close we've had teams go home for three dollars for five dollars yeah man with burger wall is safe

01:17:56and moving on let's talk about our bottom two rising tiger and eat my biscuits this is always the hardest

01:18:02the first city first elimination i always say to myself if they just had one more week if they could

01:18:07figure it out for one more day but here we are in last place and going home with one thousand one hundred and

01:18:15fifty three dollars eat my biscuits oh i'm so sorry wow

01:18:28why do you think you're here what happened i think i came in with a disadvantage because i had to

01:18:32completely manipulate my menu and then generators breaking down the lights didn't work inside battery

01:18:38died oh god and then after i sold out of everything so quickly yesterday i just didn't even want to go to

01:18:44the store like i was i was done i know that sometimes uh those equipment malfunctions happen

01:18:50i own and run restaurants you're always fixing your kitchen you're always repairing something you sold

01:18:55a ton of biscuits i did you sold out of biscuits as a matter of fact and the difference between you going

01:19:02home right now and your competitor going home right now is three dollars a biscuit

01:19:07if you raise your prices from ten dollars to thirteen dollars

01:19:15there's a reason you're going home right now and i'm terribly sorry and this breaks my heart

01:19:19i hate to do this i really do i need your keys wait chef

01:19:24due to personal reasons i want to withdraw a team from the competition

01:19:28what hang up whoa hang up huh uh due to your personal reasons i want to withdraw the team for

01:19:35the competition sorry but we we got things to take care of back home damn is it personal reasons

01:19:44personal reasons sir are you trying to tell me you want to go home instead of biscuits yes

01:19:48you do good for us do good for us you deserve to be here we all deserve to be here everybody in this

01:19:54lineup you do too bro but no we're good no we're you should say we're going to take our bow out no

01:20:02if you if you have to do what you got to do i've made hard professional decisions like that before in

01:20:06my past so understand where you're coming from now i'm about to cry i gotta shake your hand then

01:20:11family first and you gotta do what you gotta do oh my god that's crazy food was good though it was

01:20:33amazing

01:20:35i'm like oh we're gonna go to the next city we're gonna get a chance to redeem ourselves rising tiger

01:20:44listen i think it's a noble gesture of you to want to leave the race and leave eat my biscuits here

01:20:50but the rules are the rules the team who makes the least amount of money gets eliminated

01:20:54but now i gotta take your keys too

01:20:58what what and once again

01:21:05what is going on right now

01:21:12i don't know you gave it at all

01:21:14what what the is happening right now too bad my biscuits gonna take our place we don't want to

01:21:22take any opportunity from anyone you left everything on the field i saw your passion

01:21:27and 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

01:21:43eat my biscuits biscuits this has been one of the most

01:21:48my you mental things that have happened in my life even though we were just here for one city

01:21:54we have so many takeaways so much that we've learned one of my biggest takeaways that tyler enjoyed my

01:22:02biscuits reminds me that i am on the right track he always complimented our food hey guys i'm sorry

01:22:10it's really hard to leave because i know we could win it and take it all the way to the top why are you

01:22:14leaving the race let's talk it out i don't want to talk it out i have to have a good decision to get out so

01:22:20i'm very supportive that has to be a reason

01:22:28teams congratulations you're all one step closer to winning the grand prize of fifty thousand dollars

01:22:32you guys want to hear where we're headed next 107 miles north back to my home state of south carolina

01:22:43to a city that's very very near and dear to my heart i used to live there

01:22:50we're heading to charleston south carolina

01:22:57we're going to be on my home turf but don't think for one second i'm going to take it easy on you

01:23:02if i'm going to give you fifty thousand dollars you're going to earn it come on you ready to go

01:23:06go all right guys what are you looking at let's get our trucks and let's get rolling let's go

01:23:20next time on the great food truck race chef cartier brown eyebrows always give it away

01:23:27i brought the best of the best yo bro that rodney scott mr rodney scott everybody go let's go

01:23:36i got a tornado warning it definitely looks like a hurricane coming through it's kind of scary

01:23:40hi dorothy i'm not going to be on tv serving that i'm not i promise you not hi hi i can't do it we

01:23:52got a bow wow

The Great Food Truck Race S18E01 (2025)

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The Great Food Truck Race

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