Food truck families are rolling
into Flavortown Market.
-Yes. -Come on. Let's bring it.
We're putting them to the ultimate road test,
making them shop and cook as teams.
We'll hit them with some dangerous culinary curveballs.
-Tag team shopping. -Uh...
-Let's go. -Don't forget the garlic!
Don't forget the radishes!
-Swap! -All right. Just come back,
-just come back! -Woohoo!
-Watch out, watch out. -Wowzers.
That will test their limits and their family unity.
-[Ashley] Check on my pasta. -Come on, I got this over here.
-You do you, I'mma do me. -[Ashley] All right.
We Caribbean, we just make it work.
Never seen that before.
-Oh. -[Ashley] That's why I married
that man right there.
That what a food truck should be.
[Guy] It's Food Truck Families right now
on Guy's Grocery Games.
Woo, how fun is that?
Well, if it isn't Family Day,
why not Guy and Hunter's Grocery Games?
-[Guy] Hunter? -I gotta go start the show.
I gotta go.
[car honks]
All right. Let's meet our food truck teams.
First up, Thadeus Bell and Ashley Johnson,
the couple who run the Bells Sweet Factory in Dallas, Texas,
the Cajun food truck where the cowboys
are regular customers.
-Woo! -Let's go.
I knew y'all knew Dak Prescott, right?
Yes, we definitely fed him before.
-Uh, Demarcus Lawrence. -Mmm-hmm.
We definitely fed him before.
-Got the flavor for Flavortown. -For Flavortown.
We was cooking back home in New Orleans
and in 2018, we came to Dallas
and we started selling food as a hustle,
and it picked up in six weeks.
Our food truck is off the chain.
[Ashley] The Bells Sweet Factory.
With stuff you can get from New Orleans,
it's basically now in Texas, okay?
What's up, what's up, how are you guys?
-Whoa. -Welcome, welcome, welcome.
Yeah.
And up next, we have Edith John Francois
and Christina Bowman, the mother-daughter duo
serving up their family's traditional
Haitian cuisine at Ms. Didi's Caribbean Kitchen.
-Sounds great. -Yeah, it does.
Woo. Ms. Didi's was created to pay homage to my mother.
We specialize in authentic Haitian Caribbean cuisine.
[Edith] I like to make it perfect.
We do it from scratch.
[Christina] When you come to our food truck,
you are getting Haiti
on a plate.
Food for us is just a way to get together
and spend time together.
That's why I work with mama,
because we glued to the hip.
-Hi, Guy. -How are you, guys?
-Wait a second. -Let's just...
You're sisters, I'm not buying
-this mother-daughter team. -Mother-daughter.
-No way. -That's it.
-People always Hunter and I are brothers. -Which one's mom?
Which one's mom?
-Hi, hi. -Hi.
And finally we have Jacob and Clarissa Dries,
the husband and wife who met in culinary school,
and now own one of the most successful
taco trucks in Memphis.
Yes, sir.
Step in Flavortown, baby.
Yeah, we're rocking it out.
[Clarissa] At El Mero Taco
we do a fusion between Mexican
and South American foods.
When I'm in the kitchen, I am super focused.
Jacob is the total opposite.
He like cranks up the music, is dancing, having fun.
[Jacob] That's a true statement.
But we complement each other really well.
-We lasted this long. -We do.
I mean, come on, a married couple
in a small confined sauna?
Are you kidding me?
-How are you guys? -Hey.
-How are you? -Welcome, welcome.
So fun. Are you coming with me
-or are you gonna stand there? -Yeah.
Welcome, chefs, to Flavortown.
Are you all excited?
-[cheering] -Let's do it, baby.
You're gonna have the family come together and compete.
I thought the families should come together
-and host the show. -Yeah.
We have huge respect for you guys,
cooking food out of a food truck and serving people.
[Guy] It is a very difficult business
and the fact that you could do it in such limited space,
it's kind of like ballroom dancing
-just in a broom closet -[laughs]
-Definitely. -Tonight, you're gonna tackle
two really difficult culinary challenges.
[Hunter] Within the two challenges,
the team with the lowest score in the first round
unfortunately will be eliminated.
But the team with the highest combined score
at the end of both rounds will get a chance
to shop Flavortown Market for up $20,000.
-[cheering] -Oh, yes, indeedy.
[Guy] Yeah. All right. First challenge.
Let's just do something easy.
Let's start off with making the judges
your trucks' best-seller.
Yeah. I like that.
The dish that has customers wanting to come back for more.
-Come back for more. -Mmm-hmm.
That's right. Have them coming back for more.
Have them coming back for more.
Coming back? What came back?
-I got an idea. -No, no.
Yo.
-This never good. -All right.
-That's awesome. -New game.
-Okay. -[Guy] Coming back for more.
So one of you is gonna go
shopping for one minute.
Then come back after that minute
and the other person will take the cart
and go shop for a minute, and then come back.
You both go twice, that means a total
of four times you'll get to shop
to get the ingredients you need
for your best-seller in your food truck.
-What're we call it? -Tag team shop.
Tag team shop.
You got 30 minutes to make your trucks' best-seller.
We're gonna give you 31 seconds to sit there
and talk about what dish you're gonna do.
Now. Okay, so...
[Ashley speaking]
And I'm gonna shop first.
I'm gonna start shopping first.
I feel like I can get us ahead of the game.
[Guy] Four seconds, three seconds, two, one, go, okay.
-[bell dings] -Go, go, go, go, go, go!
-[screaming] -Oh, my God!
Now they're going.
You got it!
-Just don't fall! -Oh, sorry.
-Tag Team Shop... -One minute each...
Gotta make sure we have all ingredients in our baskets.
Woo. Man, man, man.
All right. I'mma go check on them.
They're already getting things.
You make sure that things are traded off here in time.
-[whistles] -[Christina] Relax.
For our best-seller, we're gonna make
our southern fried chicken taco.
Get the tortillas, the chicken's right by,
we swoop that up.
Rock out the buttermilk.
Just to grab all of those ingredients
and fast is insane.
Ai, yi, yi.
Look, look, look, look, look.
Well.
We're gonna do our surf and turf pasta.
Heavy Whipping, Heavy Whipping.
No, this ain't it. Wait!
Got the heavy whipping to make that pasta sauce.
The pasta!
All right. Got it. Okay.
-We got this. Yeah. -We shall see
if we got this.
Thirty seconds!
Mom, keep going!
We're making griot plantain cups.
Griot is Haitian fried pork.
[Edith] I'm gonna get everything I could in one minute.
[Christina] There's a lot of ingredients that goes into
-this best-selling dish. -Yeah.
Don't forget the garlic!
Don't forget the radishes!
Three, two, one...
Woohoo!
-Yes, sir! -Swap the carts!
-Go, go, go.
Where am I going? Tell me what's missing.
Uh, hold on, uh, go the next--
Am I going?
I don't know what you grabbed.
-[Christina] Spices. -You see what I got.
Yes, I seen it.
Oh, coriander, where are you?
[Jacob] We have layers of flavor that go into that taco.
Whoa.
So next I grab the Roma tomatoes,
I think it's gonna take too long
to pickle fresh jalapenos,
so we're gonna have to compromise
and do already canned.
Use them long legs!
[mimics brakes squeaking]
-Let's go. -Seasoning!
-Oh. -Whoa, whoa, whoa, whoa.
Got no seasoning!
What're you doing? Just running everywhere.
What else I forgot?
I hear her screaming.
-Parmesan! -Get there.
-Now I hear screaming-- -Fish fry!
Without fish fry,
-we don't have no fried salmon. -Right.
Get the mustard! Get the mustard!
You want that mustard to be well-coated on that salmon.
[Thaddeus] Whoa.
What're we looking for?
My plan is for shopping
is to look at what she's missing,
she didn't have habaneros.
Get some of those.
Plantains.
To make those plantain cups.
-Parsley, Christina. -Got it.
We both yell on the food truck.
It's our love language.
Vinegar, vinegar.
-Five seconds, gotta get back. -Four, three...
Go back to your mom, hurry up!
...two, one, swap!
-Seasoning? -Whoa, whoa, whoa!
-Whoa! -[thuds]
-What's going on? -I'm so sorry.
We've never played this game.
Now I see why now.
Vinegar!
Mom, vinegar's over here! Vinegar!
We definitely need vinegar for the pickled cabbage.
Tomato paste. Right there.
[Edith] Tomato paste, because I want to make the creole sauce.
-Go, mommy, go! -Seasoning!
Seasoning, I hear you.
Seasoning is the main thing to these lamb chops.
Oh, granulated garlic.
Granulated onion.
Crab oil. Royal parsley.
I love parsley.
To make the plate look so good.
Where the heck is royal parsley?
[Jacob] I think we need to take it up another level
with the plating, so I went with the microgreens.
-What else I need? -Did you get the cheese?
Nope.
Who doesn't like queso at a Mexican restaurant?
Where is it at?
I'm looking for the white American cheese.
-Ten seconds! -Uh, you have 10 seconds!
-Come on! -Oh, my gosh.
Three, two, one, chefs, swap!
I got it. Just come back!
They got one more minute to shop.
-Royal parsley. -That's it?
-Yeah. -Watch out, watch out!
I'm out of breath-breath.
Okay.
So I'm gonna get that cream cheese
for that cheese sauce.
Queso.
I grab American cheese.
Oh.
Some key components that we're missing,
we definitely need some acid.
-Get the pepper! -Oh, peppers!
-Ten! -What else do we need?
[Guy] Nine!
Eight!
-The sherry vinegar. -I see it here.
It's nerve-wracking. I mean, I hope we didn't...
-[Clarissa] Forget something? -[Jacob] ...forget something? Yeah.
Five! Four!
Three! Two!
One! Uh-oh.
-[bell dings] -Let's go.
-You better have everything. -All right.
-Here. -I'll take chicken.
Joining us are three experts who know a whole lot about food
and not so much about food trucks.
Our judges.
First up we have Food Network star
and master of sweet and savory cooking,
Damaris Phillips.
Owner of San Diego Magazine,
which regularly highlights the best food trucks
in the city, the one and only Troy Johnson.
And the winner of Tournament of Champions Four
and Top Chef Season 12, Chef Mei Lin.
-Welcome, chef. To have you. -All right.
What do you know about food trucks?
Cooking in a food truck is like diving into
-a kiddie pool, right? -[Mei] Yeah.
[Troy] I don't even know if these chefs
know what to do with all that space.
Look at all that space in that kitchen.
Lot of interesting things happening.
[Hunter] Chefs, you got 26 minutes!
No pressure!
-All right. Here you go. -[Guy] What're we making?
We're making our famous griot.
It's the fried pork and then we're also gonna put it
inside of a plaintain cup and then we're gonna do
a spicy pickle cabbage on top.
-It's different and delicious. -Okay.
All right.
We're taking a huge risk doing griot.
-Haitian food is something... -I know.
...that takes a lot of time.
All right, mama. About to make the epis?
-Yeah. -Go make it work.
I'm gonna start on the marinade
while my mom breaks down the pork.
Cut our onions, cut all of my herbs
and my peppers.
Put this in here.
Habanero peppers.
All right, mom. How you doing over there?
Good.
[blender whirs]
I need a stick to get this down.
Use this.
Are you using the celery
-work that blender? -I am. Why not?
We Caribbean, we just make it work.
-Never seen that before. -[Christina] All right.
Griot has to go in now or something.
-Be ready. -Thank you.
[Christina] We gotta get that pork in that pressure cooker.
It takes a lot of time to break that meat down.
-It's a risk. -It's a risk, yeah.
But I think that we can do it.
All right, mom, we gotta get that in now.
I need you to start chopping for the pikliz
-and make the sauce. -Yeah, go ahead.
-We're running out of time. -Woo.
[truck horn honks]
-[Guy] 23 minutes, 23 left! -Food truck families.
I mean, when you work in a food truck, you're already family.
You're bending around the other person. It is chaos.
They all had to make a best-seller.
[Damaris] They're going to give us something
that they know they've made before,
and they know people love.
Number one seller is what we got here.
We're gonna do this, we're gonna do this.
What're you guys making?
Our world-famous fried chicken taco, baby.
Fried chicken taco?
-Awesome. -That's right.
We've done this so many times,
this best-seller, that we kinda know our role
and where to be.
What're you doing?
[Jacob] Fried chicken right now.
I love that fryer spot.
Clarissa's great, um, flat top
and amazing at prepping.
We gotta cut that chicken and get it
in a buttermilk bath quick.
-Honey? -I'm here.
We, uh, happen to forget, uh, secret ingredient here.
-Sriracha. -No.
[Jacob] So I've gotta doctor this buttermilk.
-We have cayenne pepper. -All right.
Gonna put all our heat. Yeah.
[Jacob] It's a little bit of paprika,
a little cayenne, beauty.
Jacob and Clarissa have been together for 11 years.
-Mmm-hmm. -Wow.
[Damaris] You can tell in the way
they're communicating with each other.
We're, uh, in the same culinary school
and I notice, you know, from the first day,
I had to sit next to this pretty lady in class
and make sure that all the, uh, projects
we were doing, we're doing together.
-[beeps] -[laughter]
Here we are.
Dropping chicken.
[Clarissa] I work on the cheese sauce.
Oh, it's hot.
Little bit of hot water.
Come on, come on, come on, come on.
Looking a little orange.
So I'm gonna put a little bit of this cream cheese
to lighten it up.
-Here, you wanna try? -[Jacob] Yup.
-Yeah. Money. -Better?
Money, money, money.
[Ashley] I probably don't even need both of these,
but guess what? It don't matter.
[Hunter] Chefs, what're we making? What do we got?
Our famous pasta with fried salmon and lamb chops.
Salmon and lamb chops and pasta. Wow.
[Thaddeus] While she getting the pasta together,
I'm working on the lamb chop.
Making sure that food taste bomb.
[laughs]
This sauce need to get going.
I make the sauce called "The Billionaire Sauce."
It's like an alfredo sauce
but not no alfredo sauce
that you ever had before.
So we have to whip up the heavy cream,
the parmesan, cream cheese,
season it up with all our different spices.
And make sure that it's thick.
Let us pray.
-Thad, how your lamb looking? -We good, we good, we good.
Seasoning them real good
and I'm ready to put them on a grill.
Now what is the name of this dish?
[Ashley] Uh, Surf and Turf Pasta.
How fun is that?
-They're fun. -How the lamb looking?
-Don't overcook that lamb now. -Oh, we good.
[Guy] They have a great story.
They were down and out,
cooking out of their car.
-Wow. -Making-making meals.
And they had built their way up to doing this.
I mean, pretty amazing story.
We was riding by.
When we talk about when we came out here
with no money, selling food off the trunk,
guarding the barber shops, driving 30 miles
just to sell two plates because we needed the money.
I feel like when they see us on TV,
they're gonna be like, like, "That's well-deserved."
Chefs, 15 minutes, 15 to go!
All right. Mommy, how you doing over there.
-Okay. -All right.
We're gonna squeeze that lime.
For our spicy picked cabbage.
They're doing a pork griot and fried plantains.
And I'm very familiar with this.
It goes with like a spicy Haitian pickle
which is called a pikliz.
It's amazing. Incredible.
Okay, I'm done with the pickle onion and cabbage.
Oh, we're making plantain cups.
It's gonna be so cute!
It's not the easiest thing to do.
Cook them into a fryer, get them soft,
and then we use a lemon squeezer
to make the cup shape.
And then I put it back in the fryer to get the shape again.
It's gonna be beautiful.
-Where'd you learn to cook? -Um, from my mom.
Me and my siblings, we always try to like
to compete to make it taste like my mom's food.
If it wasn't for her, a lot of things in my life,
like, I know would be a lot harder,
and she just always showed us how to persevere
-even when things get tough. -I'm impressed.
[Christina] If we win the $20,000,
we're going to Ms. Didi's Caribbean Take-out Restaurant.
The first Haitian restaurant in Charlotte, North Carolina.
That's good to me.
Christina, I don't near nothing
from that pressure cooker.
That makes me nervous.
We still have to get this pork out of the pressure cooker.
We're trying to wait as long as we can.
-We gotta keep going. -Okay.
Pressure cooker. Come on.
[Guy] 10 minutes, 10 minutes left, chefs!
♪ Oh, Lord ♪
Oh, she is a beaut.
Time is quick and faster than I thought.
Once that cheese sauce is good,
I'll work on the toppings.
All right. Cumin alert, cumin for the extra flavor.
I'm doctoring up those pickled jalapenos.
I'm putting the sherry vinegar,
um, coriander, cumin, making it our flavor.
-[Jacob] Yeah. -Try this.
-It's spicy. -Hmm.
-Good? -It's very good. It's perfect.
[Clarissa] All right. I'm gonna start warming up the tortillas.
All right, love, right by you.
[Clarissa] All right. I think we're good.
Hot, hot, hot coming through.
[Thaddeus] Oh yeah, buddy.
I'm about to go over to start
getting this fried salmon the love done.
Thad, bring my fish fry right here, please, thank you.
-[Thaddeus] I gotcha. -I go the mustard going.
Let's go. In New Orleans, in order for your breading
to stick to your meat, you gotta put mustard on it.
-Thank you. So kind. -[Thaddeus] You good?
[Ashley] Yes, sir.
What're you doing to that salmon?
Deep frying it.
Best deep fried salmon you'll ever go taste, you hear me?
I don't know that I've ever had deep fried salon.
-[Thaddeus] Yeah. -You probably didn't.
-That's why we doing it. -[Thaddeus] That's why we doing it.
[Ashley] Did you get creole seasoning?
-[Thaddeus] No. -Oh.
It was up to me.
Ah!
Oh, I got OB. Gimme OB.
Oh, we're gonna have to make this work.
-Let's go fry to perfection. -Oh, yeah, we tasting good.
We tasting good-good. Real good.
-[Guy] That's why we're doing it. -It's gonna make you do this.
-That's why we're doing it. -Right?
Uh, I don't have any of that to do that.
[laughter]
Besides all the craziness,
we do work well together.
We wouldn't have got this far without each other,
-I don't think. -Yeah.
[Guy] Five minutes, five to go!
-All right. -I'm behind you.
I'm a little stressed.
And we put down our tortillas.
-All right, now. -Next comes our chicken.
Perfect. It's gonna come out.
Top it with a cheese sauce.
Anybody ever tell you you're a beautiful woman?
-Oh, wait. -Oh, you're hot.
Yes.
[Clarissa] We got the tomatoes.
Pickled jalapenos.
With the microgreens.
[Damaris] When I think food truck,
I don't necessarily think
-"tweezers." -Tweezers?
[Jacob] That'll go nice.
[Guy] I don't know about tweezer tacos.
Three minutes, chefs! Three to go!
[Ashley] Right there is the best salmon you ever had, okay?
[Thaddeus] The lamb chops are done.
They're looking fantastic.
They're looking juicy.
That made me remember why I married you.
Oh yeah.
[Ashley] Pasta always goes first.
My presentation gotta be lit.
Then I'm gonna add the proteins.
Lamb me up over here. In the center.
That looks good. That lamb looks good.
-[Thaddeus] We did our thing. -[Ashley] Where my parsley?
[Thaddeus] You still do. Tada.
[Ashley] Done.
[Guy] One minute and thirty seconds left!
We have to get his pork out of the pressure cooker.
You got a very limited amount of time.
90 seconds left and Edith and Christina
are just dropping their pork griot.
That's cutting it way too close.
[Christina] We have to finish it off in the fryer
to give it that golden cook.
-[Guy] One minute! -This has been...
Put it down, Christina!
-Put it down! -Down here.
[Troy] Come on, Edith.
-Come on, Christina. -Come on.
Mom! Come on!
We just gotta get these plates done now.
-Christina! No time for this! -Okay.
Sweet plantain cup.
24 seconds, mom!
-I'm gonna use my hands. -It's hot.
Pikliz. Go get the pikliz now!
We're adding picked onions on top of it.
Five, four...
-[Hunter] Three, two, one. -[Guy] three, two, one.
-That's it! -Stop cooking!
-[Sighs] -Woo!
[applause]
Oh, it's crazy around here.
[Hunter] Chefs, time to truck on over to the judges table.
Follow me.
[truck horn honks]
Judges, this game one
of Triple G Food Truck Families.
We had a little tag team shop.
Teams had to make their trucks' best-seller.
Even though they only had four minutes to shop,
I think they made a good run at it.
Up first, Thaddeus and Ashley. What do you got for us?
Our pasta and our lamb chops are our best-seller.
We did some amazing lamb chops.
We did fried salmon.
I don't know how many people had heard of fried salmon,
so we whipped that up for y'all just to kinda
give you a little surf and turf effect.
We use regular seasoning as far as garlic,
onion, powder, Old Bay, and then some seafood boil.
Hmm. Well, there's that Louisiana coming out.
-[both] Yeah. -[Guy] Okay.
I don't know how much this plate costs me.
A lot.
But if I'm walking away from your food truck
with this portion, I'm pumped.
The lamb chop is cooked very, very well.
You're getting the flavors of the grille.
Every single part of this dish is very, very rich.
The plate needs a little bit of balance
with some fresh vegetables.
Some herbs and acid.
-Okay. -Okay.
I'd never had deep-fried salmon before.
-And that's why we did it. -It's absolutely perfect.
And that's what a food truck should be.
-It should be about discovery. -Right.
I really thought that you should've cut up that lamb
and really tossed it with the pasta,
because then I would've got all that great flavor
in the pasta itself as well.
With a little lemon and a little bit more herbs,
-would've been perfect. -[both] Thank you.
This is definitely a hefty portion.
There's a lot there.
This is so incredibly rich.
I definitely agree with uh, Troy.
More herbs, a lot more parsley.
Maybe even some mint.
But I would be incredibly happy
if I got this at your truck.
-Thank you. -Thank you.
All right. Up next Jacob and Clarissa,
-what do you got for us? -Yeah, so our stuff
is gonna be a mix between Mexico and the South.
[Jacob] This is our southern fried chicken taco.
[Clarissa] Memphis loves fried chicken.
So what better idea to put on a tortilla?
You tweezed my taco.
I saw you.
I saw you with those tweezers over there.
Nobody uses tweezers on the taco.
-I know. -We need it to make it pretty.
I thought you were getting really precious with it.
But then I see this American cheese, queso.
American cheese does not go in tacos,
but it should.
It absolutely should.
It gives you a silkiness that offsets that crispiness
of the fried chicken.
-Appreciate it. Thank you. -Thank you, chef.
I own a fried chicken shop.
-I'm going home now. -Yeah.
[laughter]
[Mei] Now wait, let me finish.
This fried chicken is cooked perfectly.
It's nice and juicy in the center.
It's still crunchy on the outside.
I do wish there was more of a freshness,
maybe like a fresh, uh, chili.
But overall, great job.
Your chicken is fried beautifully
but this crust gets soggy
where it's been sitting in the cheese sauce.
Your really big success was the way you all shopped,
was grabbing a few key ingredients
knowing time savers like those jarred jalapenos.
It was very smart and it showed
-in the success of this dish. -Cool.
[guy] All right. Not to be out done
team Edith, Christina, what do you have for us?
What we have for you here is our Haitian style Grillo,
which is our marinated fried pork
inside of a sweet plantain cup.
And then we also did our creole stew sauce
for it to sit in and we topped it
with our spicy pickle cabbage.
And this is our number one seller
and we just love making it because it makes our customers
feel like they're back at home.
I do have to tell you that one of my best friends is Haitian,
so I know this dish very, very well.
And what can I say? You did a great job.
I do wish that your pork was cooked a little bit more.
I know that you guys were running outta time.
The plantains were great.
It doesn't feel like a food truck dish
because of the stew and the vessel
and the fancy bowl.
It feels like you've gone so far away from food truck
that it's hard to imagine this being on a food truck.
Oh, gotcha.
I was expecting a little bit more heat.
-Oh, it creeps on you. -Oh, you got the heat?
-A little bit. -Okay.
It's really well done.
A lot of flavor in 30 minutes.
I think you guys did a really good job.
-[both] Thank you. -[Troy] Yeah.
All right. Thank you very much,
our food truck teams.
Chefs, we're gonna send you back to the kitchens.
We're gonna have some deliberation.
Unfortunately, one of the food trucks
will be driving away after this round.
Okay? Nice job.
-Thank you chefs. -Thank you.
[Guy] Judges, 20 points available in taste,
20 points available in game plate,
10 points available in platting.
Which food truck family is gonna be backing up
through the exit door?
[suspenseful music playing]
[truck horn honks]
[Hunter] All right. Chefs, thank you for waiting.
We have the scores in and let's see what we got.
That is an Ashley gameplay, 14 out of 20,
the taste 16 out of 20.
Platting, seven out of ten for a total of thirty-seven.
-Not a bad score. -That's cool.
[applause]
[Hunter] All right. Edith and Christina.
Fourteen out of twenty on gameplay.
Fifteen out of twenty on taste.
Seven out of ten on Platting for a score of thirty-six.
[Guy] One point behind.
Okay. So, Jacob and Clarissa have to beat a 36.
Fifteen out of twenty on gameplay.
Seventeen out of twenty on taste.
And an eight out of ten on Platting for a score of forty.
Congratulations. Very nice.
[Guy] Edith and Christina, flavors are right.
Presentation was dynamite.
We're sorry to see you go, but I doubt it'll be
the last time we see you. So, thank you very much.
-It's great to have you. -Good luck.
It was fun.
This was an amazing experience with my mom.
You get a hug out of this.
And we learned a lot and we hope to come back soon.
Chefs, this is the final round of Food Truck Families,
team Jacob and Clarissa, you guys are the lead with 40.
And team Thaddeus and Ashley, you guys have 37.
It is time to put the pedal to the metal.
-All right? All right. -Yeah.
Last time you made us food truck's bestseller.
This time I want you to make your food truck favorite.
The thing that makes you guys so awesome
is that not only do you make great food,
but you also have a cool set of wheels.
Instead of playing the OG food wheel that we have,
I'm gonna have somebody come out with a couple wheels.
Father, would you come here?
-Okay. -Here we go.
This is not what I meant when I said we were gonna co-host.
[laughs]
I hope these are the wheels you want.
I don't even know what's in these wheels.
Well, let's just find out. See what we got.
Oh, good ness. Okay.
We made a little Food Truck wheels for you guys.
Well, my side has cheesy,
-spicy, and fried. -Okay.
I got ketchup, mustard, and relish.
-That's good. I like that. -All right. All right.
So we'll spin the condiment first
and then we'll see which classic condiment
you must use in your dish.
Then we'll spin the wheel and see what style
you get to work with.
Okay. Here we go. There we go.
-Relish. -Oh, wow.
I wish it wasn't relish.
-Here we go. -That one's not as tight. Oil.
-[all] Oh. -[Guy] Wow.
Relish and spicy, there you have.
You have 30 minutes to make your food truck
favorite featuring some relish and some spice.
-Uh. -Uh.
Last thing, one of you gets in the cart,
the other puts on the blindfold
-and we're gonna go. -Oh, right.
-Are you kidding? -I gotta get the blindfold
so you can get the cart. Geez, hang on.
Obviously not.
All right, chefs, those two judges back there
are expecting these two groups right here
to make that one killer dish.
And one of you is gonna go home.
Go. Go. Go, go, go.
I can't do it as good as my dad.
I tried. It's close.
All right. Let's do food truck favorite.
Gonna make it spicy and use this relish.
-Uh, the-- -Shrimp.
I like that habanero shrimp taco.
[Clarissa] With an avocado lime slaw.
It's already spicy, yeah.
I don't know, but relish like what?
Figure something out.
Yeah. Just throw it in. Throw it in. Come on.
[Clarissa] Yeah, habaneros.
-I got cabbage. -I got avocados.
All right, let's go get a achiote.
Habanero achiote sauce.
-Is it spicy enough? -[Jacob] Yeah. Oh, yeah.
-I think it's spicy. -[Clarissa] It definitely is.
We gotta grab that relish.
Are we gonna have have sweet hamburger?
[Jacob] I was thinking we toss it with achiote sauce.
Cool it down a little bit with the sweetness.
-All right. This one. -You think so?
Let's not waste time. Come on.
Lot of money on the line.
For a food truck team, anybody.
I mean 20 K is 20 K.
Spicy fried ribs and do like a chili.
I mean a relish sauce on the inside of it. Maybe?
Oh, I hated the relish.
I mean it could have got worse than that though.
-Right? -It had.
It could have been frog legs.
Buffalo fried ribs
because the fried ribs is good.
You gotta make some relish.
Wanna make some mac and cheese?
No, you can't put relish in mac and cheese.
-Come on. -That's nasty, for real.
-Okay. Got you. -Got them.
-Yay, we got you. -Got you. Watch this.
-Make it spicy. -The relish, dude.
You gotta make something with relish?
[Guy] Get pork ribs done in 26 minutes?
-Get the hot. -I'm gonna get some Louisiana hot sauce.
-You gonna have buffalo-- -Just try.
-Mustard, honey. -Honey, um, right here.
-Just do it. -[Ashley] Got you.
-Yeah, we need some potatoes. -Potatoes?
-You can deep fry them. -Deep fry them.
There you go. You thinking.
Fried potato salad.
Whoever had that?
[Thaddeus] We gonna put the relish in the potato salad.
We're only three points behind
and this could make or break us.
It's our last shot, y'all.
-Let's get the word. -Let's go.
We never made fried potato salad.
Ever.
Two food trucks head to head.
A new set of wheels is on the line.
$20,000.
[truck horn honks]
[Guy] Twenty-four minutes.
[Mei] I don't know about you,
but I want some spicy food today.
I want it to knock my socks off,
but how are you gonna incorporate that relish?
Guys, remember we like it real spicy.
This is his favorite dish.
I love it too though. I ain't gonna lie.
So, what is that favorite dish?
-Deep fried ribs. -Hmm.
-Okay. -Okay.
With some potato salad.
[Thaddeus] You frying them and mashing them.
-Great. -Chef, how are we getting those ribs done
-in 23 minutes? -[Thaddeus] Season them up,
flour them, and deep fry them.
Might be able to pull that off.
Everything gets fried.
All right. I'm about to start deep frying these
so I can mash these together.
I hope it's good.
The deep fryer is the magic box of a food truck.
It gets everything done very quickly.
-Thank you, ma'am. -Here comes our mustard trick,
which I am now taking home. I got you all.
[Ashley] Hey, make sure that's mustardy, mustardy.
We make a lot of fried ribs.
So, I have this down to science.
Put me on little onion, little garlic.
Put me a little Creole.
We from New Orleans, we love creole seasoning,
which also gives nice little spicy, little taste.
[Thaddeus] Drop 'em in the flour.
Let's deep fry these babies.
[Ashley] If it tastes good, we're good.
[Thaddeus] Whoa.
[Ashley] It's our last shot, y'all.
And we can still win this.
-I hope. -I have faith.
I have faith.
Y'all don't even know what's about to happen
of y'all taste buds.
-Chef, what's on the menu? -All right.
We're making shrimp tacos.
This is definitely gonna bring it on the spice level.
Good luck, you guys got, uh, 22 minutes.
[Jacob] I'm on shrimp right now.
[Clarissa] All right. Okay. Perfect.
[Jacob] We are in the lead.
-Thirty-three points. Baby. -Did you see that?
About three points. Um, that's huge.
I'mma make a nice and spicy sauce
that goes with, uh, our shrimp.
I put those tomatoes on the pan
to get a little char along with the habaneros.
Roasting those, getting them nice and sweet.
Woo. Hot.
This is achiote, it's a Mayan paste.
I blend the tomatoes and the habaneros
with some water and then I add the achiote.
Ah!
How are we gonna prepare those shrimp?
We're gonna saute them in the, uh, achiote habanero sauce
that, uh, Clarissa's making right now.
Got it.
-Hot. -I mean, they wanted spice.
Start on that shrimp. That's the star.
Salt and pepper it. And then wait.
We need that nice crisp on the shrimp.
Seasoned up.
And then add the sauce to the pan.
Those shrimp look spicy, y'all.
-[Mei] Ooh. -[Troy] Mmm-hmm.
-[Damaris] Oh. -Ooh. So hot.
Just 15 minutes. We got 15 left.
All right, y'all. It's looking a little crispy over here.
Somebody been know what they be talking about?
Dad, are you gonna make your sauce on the stove?
Your buffalo sauce?
-Yup. -[Ashley] Okay.
These beef fried ribs, bomb-looking.
And I'm making potato salad.
Because I love my potato salad.
My kids love my potato salad.
I love potato salad.
I put the mayo in there.
Put the mustard.
Add that relish up in there.
You almost can't make potato salad without relish.
-[Troy] No. -Very, very smart shop.
Very good menu planning from Thaddeus and Ashley.
[Ashley] Oh, it's so good. It's so good.
All right. Hey, we just made a new creation.
Your first ever fried potato, potato salad.
Make sure that sauce is spicy, baby.
They like spicy around here.
It's time to get to the sauce, baby.
I'm making some little spicy sauce
for these deep fried ribs.
This is a spicy challenge,
so I gotta hit 'em with that spice.
I'm gonna add some extra hot sauce.
Then I add the cayenne pepper.
[Damaris] When I think of Cajun food,
I definitely think of cayenne heat.
-Ooh. -Make it hot.
Make it hot.
[Ashley] Food truck style.
[Thaddeus] Being on TV, once they see us,
once they hear our story,
we never know what would happen.
[Ashley] Right.
[Thaddeus] This could open up opportunity.
I like that spice.
[Thaddeus] Spicy, deep fried ribs.
Ooh.
[Jacob] Oh, my gosh. Where's the relish?
-It's got heat. -All right.
[Guy] Where's that relish gonna go?
-[Clarissa] It's going in the shrimp. -[Jacob] Right?
[Guy] Got it.
[Damaris] Replace the acid with your relish.
Feels like smart gameplay to me.
[Jacob] Still keep it spicy but, you know, balance it out.
It'll cool it down a little bit with the sweetness.
Do we have enough or, uh...
It needs more spice.
-I have habanero right here. -Cayenne, cayenne.
-The easiest thing. -All right.
This is my favorite taco on the truck.
It's spicy but has that cooling
of the avocado lime slaw.
We're gonna make like, um, kind of like
a blended guacamole to dress our slaw.
Put some garlic, cilantro, lime juice.
All right.
Oh, you got cilantro?
-[Clarissa] Yeah. -[Jacob] Don't use all of it?
The best part of having a food truck
is being on wheels,
being able to go to different places,
meet different people.
[Jacob] If we win today, we're pretty excited
'cause we're thinking about,
uh, putting an awesome food truck park in Memphis.
It's gonna help a lot. Yes.
Come home. Let's ring it.
It's real pretty up here.
Rocking it out.
[Hunter] Okay, chefs. You got four minutes.
Four minutes to go.
Your plates ready?
[Thaddeus] So, the first thing that we put on the plate
is buffalo spicy fried ribs.
[Ashley] That sauce is spicy.
Ooh, the ribs look good though.
And then going to scoop my fried potato salad
next to the fried ribs.
Parsley, you know, people want the parsley
a little more right here. She need a little more.
It look good.
[Hunter] Ninety seconds.
[Jacob] We put down our tortillas.
[Clarissa] Make it pretty.
[Jacob] The avocado slaw, the shrimp.
[Clarissa] They're hot. They have the relish.
Put a lime in each plate.
[all] Five, four, three, two, one.
-That's it, chefs. Stop cooking. -[Guy] That's it.
[Ashley] Hot, spicy!
-They wanted spicy relish. -[Clarissa] Little sweet but...
-That's spicy relish. -That's fine.
[Guy] Well teams, you have proven
that you are just not a one truck pony.
Let's take it to the judges.
Right this way.
[truck horn honks]
All right, judges. This is it.
Game two of our food truck families,
they had to make something spicy
and it had to incorporate relish
on their food truck favorite.
Our first team, Jacob and Clarissa.
What did you make for us?
[Clarissa] Y'all wanted, uh, heat.
So we made our habanero shrimp tacos.
The shrimp is tossed in our roasted tomato salsa.
That's where we threw the relish
to give it like a little sweetness.
[Jacob] And then we took carrots and we shredded them
to make a slaw.
And then we tossed them in a fresh avocado,
lime, and garlic mixture.
That's fire.
Well, you all delivered on the heat.
It is without question spicy.
That partnered with the sweet relish,
the stickiness of it,
the fermented punch that you're getting,
it makes it feel like this sauce is something
that took a very, very, very long time to make.
Not just 30 minutes.
I think that the platting is very,
very simple and it's a little messy.
Okay. Thank you.
The flavor in here is absolutely fantastic.
That light lime avocado dressing that you did
the slaw in is creamy and bright at the same time.
It's really well balanced.
At first when I took a bite,
I didn't get much heat,
but it definitely creeps up on you.
And I love that about this taco.
The tortilla needed to be handled
a little bit differently.
They're a little bit too soft.
Maybe they need to be grilled longer.
I live in LA.
Taco trucks are my all-time favorite
and this is kind of screaming that to me
-and I love that. -Thank you.
All right. Not to be outdone,
team Thaddeus and Ashley,
what do you got for us?
So today we wanted to give y'all different,
we did buffalo fried ribs
and a new invention, fried potato salad.
Okay.
And then added some mayo,
some mustard and relish.
We all cracked open the Joy of Cooking when we were kids.
You guys bring the joy to cooking.
You really, genuinely do.
-I love watching you cook. -Thank you.
Now this, this is like Josh Allen
walking into the Anchor Bar in the middle of winter
in three feet of snow.
This is buffalo.
That is fantastic.
You're a sauce whisperer.
-Thank you. -That's true.
[Troy] That's Really, really good.
You guys obviously have never met anything
in your life that you didn't like to deep fry.
-At all. -[Troy] Uh-uh.
You're gonna put me in the deep fryer
if I say anything bad about your food.
-We would. -I really do like the potatoes
the way that they turned out.
I thought they'd be a little too greasy.
I thought they'd be a little bit too fatty.
I wish you went the creamy route though.
Here's why. Because if you think about Buffalo wings,
you usually have that blue cheese,
you have that ranch, you know.
You usually have a relief.
-Right. -Props, props to you
because this doesn't eat greasy at all.
This is surprisingly delicious
and rich in a great way.
-Thank you. -Thank you.
And the relish is used really well.
I think it was smart to choose a dish
that always has relish in it and just lean into that.
The platting, you know I'm getting some of the sauce
running off of the ribs onto the plate.
So, I wish that it was a little tighter.
-A little bit neater. -Right.
[Damaris] This feels like a dish
that feels like it's your favorite.
It feels like each of these components
tell a story about you all
and I understand why they're on your truck.
-Thank you. -Thank you.
All right. Thank you very much, both teams.
The fact that you're pulling this off
in a food truck, pretty amazing.
This is gonna be a tough one.
So, I'm gonna send you back to the kitchens.
We'll call you back. One of the two teams
are gonna shop Flavortown Market
for up to 20 grand. Good luck.
-Thank you. -Thank you.
[Guy] Judges, 20 points available in taste,
20 points available in game plate,
10 points available in plating.
Whose food truck favorite was your favorite?
Thirty-seven to forty.
Jacob and Clarissa, three-point lead.
Anybody's game. Hunter, take it away.
-Let's see what you got. -[Hunter] Okay. Here we go.
Thaddeus and Ashley.
Gameplay, 16 out of 20,
17 out of 20 on taste.
And plating, six out of ten for a total of thirty-nine.
For 76.
All right. Jacob and Clarissa, you need a 36 to tie.
[Hunter] Okay. Here we go.
Gameplay, 14 out of 20,
taste 16 out of 20,
and plating, a seven out of ten
-for a score of thirty-seven. -Oh, y'all.
[Hunter] And that'll get you a 77.
[Troy] And a one-point win.
[Damaris] Oh, my God.
Thaddeus and Ashley, the way you cook,
the enthusiasm you have,
the entertainment you give people,
I would want to eat really close to the truck
just so I could hear what is going on.
I hope this isn't the last time we see you.
-Thank you Ashley, Thaddeus. -Thank y'all.
-[Guy] Great job. -Thank y'all.
[Thaddeus] Good job.
This opportunity was amazing.
-My friend. -Thank y'all.
You ain't gonna forget about us.
-We'll be back. -Yeah, see you next time, Guy.
[Ashley] Yes.
Jacob, Clarissa. Congratulations.
Ladies and gentlemen, there is our Food Truck Family champions.
Now, comes the big money.
There's a chance to score up to $20,000
here in Flavortown Market.
Here's what you got.
You can go to shopping spree.
There's 10 items on this list.
For every item that you find in the market,
we will give you... [clicks tongue]$2,000.
-You get all 10, you'll get... -$20,000.
[Guy] 20,000 bucks.
That's one way to play.
-All right. -And the other way,
is Hunter had been in the back filling out
a very nice check for you.
And it is worth between
$12,000 and $20,000.
And it's sitting there right now.
All right. So, is it gonna be the check
-or the shopping spree? -Just help me out.
I mean, I'm just trying to cut through it all.
-I think we're tired of running. -Yeah, we're tired of running.
-We're gonna take-- -We're gonna go shopping.
-So, you wanna go shopping? -Okay.
Oh, my goodness.
So, you're saying you wanna shop?
I guess we'll go for the check.
Troy, can you give me a drum roll?
Let's see that check.
[Clarissa] Whoa!
[Guy] Are you kidding me?
$17,250.
I can't wait to tell the kids.
Hunter, you're giving the store away.
[Clarissa] The money is going into that food truck park
that we're putting in Memphis.
Oh, yes.
17,250 bucks.
They win big by one point.
And that's how we do it in Flavortown, baby.
-[Troy] Yeah. -We'll see you next week
on Guy's Grocery Games.
-Adios. -[Damaris] Yeah.
-[Clarissa] Yeah. -[Hunter] Congratulations.
[Guy] Well done.