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00:00:01,166 --> 00:00:02,367
Food truck families
are rolling
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00:00:02,367 --> 00:00:03,567
into Flavortown Market.
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-Yes.
-Come on. Let's bring it.
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We're putting them
to the ultimate road test,
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00:00:07,700 --> 00:00:10,567
making them shop
and cook as teams.
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We'll hit them with some
dangerous culinary curveballs.
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-Tag team shopping.
-Uh...
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-Let's go.
-Don't forget the garlic!
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00:00:16,700 --> 00:00:18,467
Don't forget the radishes!
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00:00:18,467 --> 00:00:20,500
-Swap!
-All right. Just come back,
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00:00:20,500 --> 00:00:21,567
-just come back!
-Woohoo!
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-Watch out, watch out.
-Wowzers.
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That will test their limits
and their family unity.
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-[Ashley] Check on my pasta.
-Come on,
I got this over here.
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-You do you, I'mma do me.
-[Ashley] All right.
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We Caribbean,
we just make it work.
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Never seen that before.
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-Oh.
-[Ashley] That's why I married
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that man right there.
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That what a food truck
should be.
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[Guy] It's Food Truck Families
right now
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on Guy's Grocery Games.
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Woo, how fun is that?
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Well, if it isn't Family Day,
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why not Guy
and Hunter's Grocery Games?
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-[Guy] Hunter?
-I gotta go start the show.
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I gotta go.
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[car honks]
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All right. Let's meet
our food truck teams.
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First up, Thadeus Bell
and Ashley Johnson,
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the couple who run
the Bells Sweet Factory
in Dallas, Texas,
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the Cajun food truck
where the cowboys
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are regular customers.
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-Woo!
-Let's go.
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I knew y'all knew
Dak Prescott, right?
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Yes, we definitely
fed him before.
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-Uh, Demarcus Lawrence.
-Mmm-hmm.
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We definitely fed him before.
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-Got the flavor
for Flavortown.
-For Flavortown.
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We was cooking back home
in New Orleans
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and in 2018,
we came to Dallas
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and we started selling food
as a hustle,
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and it picked up
in six weeks.
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Our food truck
is off the chain.
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[Ashley]
The Bells Sweet Factory.
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With stuff you can
get from New Orleans,
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it's basically now
in Texas, okay?
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What's up, what's up,
how are you guys?
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-Whoa.
-Welcome, welcome, welcome.
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Yeah.
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And up next,
we have Edith John Francois
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and Christina Bowman,
the mother-daughter duo
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serving up their family's
traditional
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Haitian cuisine at
Ms. Didi's Caribbean Kitchen.
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-Sounds great.
-Yeah, it does.
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Woo. Ms. Didi's was created
to pay homage to my mother.
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We specialize in authentic
Haitian Caribbean cuisine.
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[Edith]
I like to make it perfect.
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We do it from scratch.
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[Christina] When you come
to our food truck,
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you are getting Haiti
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on a plate.
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Food for us is just a way
to get together
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and spend time together.
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That's why I work with mama,
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because we glued to the hip.
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-Hi, Guy.
-How are you, guys?
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-Wait a second.
-Let's just...
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You're sisters, I'm not buying
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-this mother-daughter team.
-Mother-daughter.
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-No way.
-That's it.
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-People always Hunter
and I are brothers.
-Which one's mom?
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Which one's mom?
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-Hi, hi.
-Hi.
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And finally we have Jacob
and Clarissa Dries,
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the husband and wife
who met in culinary school,
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and now own one
of the most successful
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taco trucks in Memphis.
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Yes, sir.
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Step in Flavortown, baby.
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Yeah, we're rocking it out.
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[Clarissa] At El Mero Taco
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we do a fusion
between Mexican
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and South American foods.
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When I'm in the kitchen,
I am super focused.
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Jacob is the total opposite.
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He like cranks up the music,
is dancing, having fun.
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[Jacob] That's
a true statement.
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But we complement
each other really well.
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-We lasted this long.
-We do.
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I mean, come on,
a married couple
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in a small confined sauna?
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Are you kidding me?
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-How are you guys?
-Hey.
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-How are you?
-Welcome, welcome.
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00:03:04,867 --> 00:03:06,367
So fun. Are you coming with me
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-or are you gonna stand there?
-Yeah.
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Welcome, chefs, to Flavortown.
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Are you all excited?
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00:03:10,367 --> 00:03:13,066
-[cheering]
-Let's do it, baby.
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You're gonna have the family
come together and compete.
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I thought the families
should come together
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-and host the show.
-Yeah.
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We have huge respect
for you guys,
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cooking food out of a food
truck and serving people.
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[Guy] It is a very
difficult business
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and the fact that you could
do it in such limited space,
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it's kind of like
ballroom dancing
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-just in a broom closet
-[laughs]
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-Definitely.
-Tonight, you're gonna tackle
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two really difficult
culinary challenges.
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[Hunter]
Within the two challenges,
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the team with the lowest score
in the first round
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unfortunately
will be eliminated.
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But the team with the highest
combined score
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at the end of both rounds
will get a chance
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to shop Flavortown Market
for up $20,000.
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-[cheering]
-Oh, yes, indeedy.
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[Guy] Yeah. All right.
First challenge.
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Let's just do something easy.
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Let's start off
with making the judges
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your trucks' best-seller.
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Yeah. I like that.
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The dish that has customers
wanting to come back for more.
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-Come back for more.
-Mmm-hmm.
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That's right. Have them
coming back for more.
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Have them coming back
for more.
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Coming back? What came back?
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-I got an idea.
-No, no.
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Yo.
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-This never good.
-All right.
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-That's awesome.
-New game.
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-Okay.
-[Guy] Coming back for more.
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So one of you is gonna go
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shopping for one minute.
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Then come back
after that minute
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and the other person
will take the cart
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and go shop for a minute,
and then come back.
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You both go twice,
that means a total
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of four times
you'll get to shop
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to get the ingredients
you need
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for your best-seller
in your food truck.
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-What're we call it?
-Tag team shop.
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Tag team shop.
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00:04:42,667 --> 00:04:45,600
You got 30 minutes to make
your trucks' best-seller.
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We're gonna give you
31 seconds to sit there
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and talk about
what dish you're gonna do.
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Now. Okay, so...
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[Ashley speaking]
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And I'm gonna shop first.
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I'm gonna start
shopping first.
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I feel like I can get us
ahead of the game.
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[Guy] Four seconds, three
seconds, two, one, go, okay.
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-[bell dings]
-Go, go, go, go, go, go!
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-[screaming]
-Oh, my God!
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Now they're going.
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You got it!
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-Just don't fall!
-Oh, sorry.
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-Tag Team Shop...
-One minute each...
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Gotta make sure we have all
ingredients in our baskets.
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Woo. Man, man, man.
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All right.
I'mma go check on them.
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They're already
getting things.
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You make sure that things
are traded off here in time.
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-[whistles]
-[Christina] Relax.
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For our best-seller,
we're gonna make
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our southern
fried chicken taco.
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Get the tortillas,
the chicken's right by,
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we swoop that up.
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Rock out the buttermilk.
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Just to grab
all of those ingredients
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and fast is insane.
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Ai, yi, yi.
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Look, look, look, look, look.
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Well.
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We're gonna do
our surf and turf pasta.
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Heavy Whipping,
Heavy Whipping.
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No, this ain't it. Wait!
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Got the heavy whipping
to make that pasta sauce.
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The pasta!
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All right. Got it. Okay.
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-We got this. Yeah.
-We shall see
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if we got this.
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Thirty seconds!
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Mom, keep going!
186
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We're making
griot plantain cups.
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Griot is Haitian fried pork.
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[Edith]
I'm gonna get everything
I could in one minute.
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[Christina] There's a lot
of ingredients that goes into
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-this best-selling dish.
-Yeah.
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Don't forget the garlic!
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Don't forget the radishes!
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Three, two, one...
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Woohoo!
195
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-Yes, sir!
-Swap the carts!
196
00:06:40,667 --> 00:06:41,600
-Swap the carts!
-Go, go, go.
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Where am I going?
Tell me what's missing.
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Uh, hold on, uh, go the next--
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00:06:45,166 --> 00:06:46,400
Am I going?
200
00:06:46,400 --> 00:06:48,100
I don't know what you grabbed.
201
00:06:48,100 --> 00:06:49,767
-[Christina] Spices.
-You see what I got.
202
00:06:49,767 --> 00:06:51,467
Yes, I seen it.
203
00:06:51,467 --> 00:06:53,500
Oh, coriander, where are you?
204
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[Jacob]
We have layers of flavor
that go into that taco.
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00:06:55,767 --> 00:06:57,266
Whoa.
206
00:06:57,266 --> 00:07:00,266
So next I grab
the Roma tomatoes,
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00:07:00,266 --> 00:07:02,200
I think it's gonna
take too long
208
00:07:02,200 --> 00:07:03,500
to pickle fresh jalapenos,
209
00:07:03,500 --> 00:07:04,867
so we're gonna have
to compromise
210
00:07:04,867 --> 00:07:06,967
and do already canned.
211
00:07:07,667 --> 00:07:10,166
Use them long legs!
212
00:07:10,166 --> 00:07:12,000
[mimics brakes squeaking]
213
00:07:12,000 --> 00:07:13,700
-Let's go.
-Seasoning!
214
00:07:13,700 --> 00:07:14,767
-Oh.
-Whoa, whoa, whoa, whoa.
215
00:07:14,767 --> 00:07:16,266
Got no seasoning!
216
00:07:16,266 --> 00:07:18,567
What're you doing?
Just running everywhere.
217
00:07:18,567 --> 00:07:20,367
What else I forgot?
218
00:07:20,367 --> 00:07:21,600
I hear her screaming.
219
00:07:21,600 --> 00:07:24,066
-Parmesan!
-Get there.
220
00:07:24,066 --> 00:07:26,300
-Now I hear screaming--
-Fish fry!
221
00:07:26,300 --> 00:07:27,600
Without fish fry,
222
00:07:27,600 --> 00:07:29,667
-we don't have
no fried salmon.
-Right.
223
00:07:29,667 --> 00:07:32,266
Get the mustard!
Get the mustard!
224
00:07:32,266 --> 00:07:36,266
You want that mustard to be
well-coated on that salmon.
225
00:07:36,266 --> 00:07:37,266
[Thaddeus] Whoa.
226
00:07:37,266 --> 00:07:38,266
What're we looking for?
227
00:07:38,266 --> 00:07:39,500
My plan is for shopping
228
00:07:39,500 --> 00:07:41,000
is to look at
what she's missing,
229
00:07:41,000 --> 00:07:42,166
she didn't have habaneros.
230
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Get some of those.
231
00:07:43,100 --> 00:07:44,300
Plantains.
232
00:07:44,300 --> 00:07:45,567
To make those plantain cups.
233
00:07:45,567 --> 00:07:48,266
-Parsley, Christina.
-Got it.
234
00:07:48,266 --> 00:07:49,700
We both yell
on the food truck.
235
00:07:49,700 --> 00:07:50,867
It's our love language.
236
00:07:51,367 --> 00:07:52,467
Vinegar, vinegar.
237
00:07:52,467 --> 00:07:54,367
-Five seconds, gotta get back.
-Four, three...
238
00:07:54,367 --> 00:07:55,300
Go back to your mom, hurry up!
239
00:07:55,300 --> 00:07:57,800
...two, one, swap!
240
00:07:57,800 --> 00:07:59,900
-Seasoning?
-Whoa, whoa, whoa!
241
00:07:59,900 --> 00:08:01,567
-Whoa!
-[thuds]
242
00:08:01,567 --> 00:08:03,367
-What's going on?
-I'm so sorry.
243
00:08:03,367 --> 00:08:04,934
We've never played this game.
244
00:08:05,467 --> 00:08:06,667
Now I see why now.
245
00:08:06,667 --> 00:08:08,367
Vinegar!
246
00:08:08,367 --> 00:08:10,700
Mom, vinegar's over here!
Vinegar!
247
00:08:10,700 --> 00:08:13,467
We definitely need vinegar
for the pickled cabbage.
248
00:08:13,467 --> 00:08:15,000
Tomato paste. Right there.
249
00:08:15,000 --> 00:08:18,667
[Edith]
Tomato paste, because I want
to make the creole sauce.
250
00:08:18,667 --> 00:08:21,000
-Go, mommy, go!
-Seasoning!
251
00:08:21,000 --> 00:08:22,367
Seasoning, I hear you.
252
00:08:22,367 --> 00:08:24,667
Seasoning is the main thing
to these lamb chops.
253
00:08:24,667 --> 00:08:26,266
Oh, granulated garlic.
254
00:08:26,266 --> 00:08:27,700
Granulated onion.
255
00:08:27,700 --> 00:08:31,667
Crab oil. Royal parsley.
256
00:08:31,667 --> 00:08:33,500
I love parsley.
257
00:08:33,500 --> 00:08:35,567
To make the plate
look so good.
258
00:08:35,567 --> 00:08:37,867
Where the heck
is royal parsley?
259
00:08:37,867 --> 00:08:40,100
[Jacob] I think we need
to take it up another level
260
00:08:40,100 --> 00:08:42,567
with the plating, so I went
with the microgreens.
261
00:08:42,567 --> 00:08:44,900
-What else I need?
-Did you get the cheese?
262
00:08:44,900 --> 00:08:45,900
Nope.
263
00:08:45,900 --> 00:08:48,233
Who doesn't like queso
at a Mexican restaurant?
264
00:08:49,767 --> 00:08:51,200
Where is it at?
265
00:08:51,200 --> 00:08:55,066
I'm looking for the white
American cheese.
266
00:08:55,066 --> 00:08:57,700
-Ten seconds!
-Uh, you have 10 seconds!
267
00:08:57,700 --> 00:09:00,667
-Come on!
-Oh, my gosh.
268
00:09:00,667 --> 00:09:04,667
Three, two, one, chefs, swap!
269
00:09:04,667 --> 00:09:06,433
I got it. Just come back!
270
00:09:07,700 --> 00:09:09,100
They got one more minute
to shop.
271
00:09:09,100 --> 00:09:10,166
-Royal parsley.
-That's it?
272
00:09:10,166 --> 00:09:11,634
-Yeah.
-Watch out, watch out!
273
00:09:12,667 --> 00:09:14,333
I'm out of breath-breath.
274
00:09:15,800 --> 00:09:17,300
Okay.
275
00:09:17,300 --> 00:09:18,967
So I'm gonna get
that cream cheese
276
00:09:18,967 --> 00:09:20,367
for that cheese sauce.
277
00:09:20,367 --> 00:09:21,567
Queso.
278
00:09:21,567 --> 00:09:23,367
I grab American cheese.
279
00:09:23,367 --> 00:09:24,367
Oh.
280
00:09:24,367 --> 00:09:26,367
Some key components
that we're missing,
281
00:09:26,367 --> 00:09:27,967
we definitely need some acid.
282
00:09:27,967 --> 00:09:30,100
-Get the pepper!
-Oh, peppers!
283
00:09:30,100 --> 00:09:32,367
-Ten!
-What else do we need?
284
00:09:32,367 --> 00:09:33,667
[Guy] Nine!
285
00:09:33,667 --> 00:09:35,100
Eight!
286
00:09:35,100 --> 00:09:37,767
-The sherry vinegar.
-I see it here.
287
00:09:37,767 --> 00:09:39,767
It's nerve-wracking.
I mean, I hope we didn't...
288
00:09:39,767 --> 00:09:41,867
-[Clarissa] Forget something?
-[Jacob] ...forget something?
Yeah.
289
00:09:41,867 --> 00:09:44,000
Five! Four!
290
00:09:44,000 --> 00:09:46,066
Three! Two!
291
00:09:46,066 --> 00:09:47,567
One! Uh-oh.
292
00:09:47,567 --> 00:09:48,500
-[bell dings]
-Let's go.
293
00:09:48,500 --> 00:09:50,600
-You better have everything.
-All right.
294
00:09:50,600 --> 00:09:52,367
-Here.
-I'll take chicken.
295
00:09:52,367 --> 00:09:55,467
Joining us
are three experts who
know a whole lot about food
296
00:09:55,467 --> 00:09:57,000
and not so much
about food trucks.
297
00:09:57,000 --> 00:09:58,667
Our judges.
298
00:09:58,667 --> 00:10:00,266
First up we have
Food Network star
299
00:10:00,266 --> 00:10:02,467
and master of sweet
and savory cooking,
300
00:10:02,467 --> 00:10:04,166
Damaris Phillips.
301
00:10:04,166 --> 00:10:05,467
Owner of San Diego Magazine,
302
00:10:05,467 --> 00:10:08,166
which regularly highlights
the best food trucks
303
00:10:08,166 --> 00:10:10,100
in the city,
the one and only Troy Johnson.
304
00:10:10,100 --> 00:10:12,266
And the winner of Tournament
of Champions Four
305
00:10:12,266 --> 00:10:15,166
and Top Chef Season 12,
Chef Mei Lin.
306
00:10:15,166 --> 00:10:17,266
-Welcome, chef. To have you.
-All right.
307
00:10:17,266 --> 00:10:18,567
What do you know
about food trucks?
308
00:10:18,567 --> 00:10:20,166
Cooking in a food truck
is like diving into
309
00:10:20,166 --> 00:10:21,266
-a kiddie pool, right?
-[Mei] Yeah.
310
00:10:21,266 --> 00:10:22,266
[Troy] I don't even know
if these chefs
311
00:10:22,266 --> 00:10:23,867
know what to do
with all that space.
312
00:10:23,867 --> 00:10:26,000
Look at all that space
in that kitchen.
313
00:10:26,000 --> 00:10:27,767
Lot of interesting
things happening.
314
00:10:27,767 --> 00:10:30,066
[Hunter]
Chefs, you got 26 minutes!
315
00:10:30,066 --> 00:10:31,667
No pressure!
316
00:10:31,667 --> 00:10:33,000
-All right. Here you go.
-[Guy] What're we making?
317
00:10:33,000 --> 00:10:34,567
We're making our famous griot.
318
00:10:34,567 --> 00:10:36,667
It's the fried pork and then
we're also gonna put it
319
00:10:36,667 --> 00:10:38,467
inside of a plaintain cup
and then we're gonna do
320
00:10:38,467 --> 00:10:40,000
a spicy pickle cabbage on top.
321
00:10:40,000 --> 00:10:41,600
-It's different and delicious.
-Okay.
322
00:10:41,600 --> 00:10:42,667
All right.
323
00:10:42,667 --> 00:10:45,500
We're taking a huge risk
doing griot.
324
00:10:45,500 --> 00:10:46,767
-Haitian food is something...
-I know.
325
00:10:46,767 --> 00:10:48,667
...that takes a lot of time.
326
00:10:48,667 --> 00:10:50,667
All right, mama.
About to make the epis?
327
00:10:50,667 --> 00:10:52,367
-Yeah.
-Go make it work.
328
00:10:52,367 --> 00:10:53,700
I'm gonna start
on the marinade
329
00:10:53,700 --> 00:10:55,266
while my mom breaks down
the pork.
330
00:10:55,266 --> 00:10:57,867
Cut our onions,
cut all of my herbs
331
00:10:57,867 --> 00:10:59,000
and my peppers.
332
00:10:59,000 --> 00:11:00,967
Put this in here.
333
00:11:00,967 --> 00:11:02,500
Habanero peppers.
334
00:11:02,500 --> 00:11:04,600
All right, mom.
How you doing over there?
335
00:11:04,600 --> 00:11:05,567
Good.
336
00:11:05,567 --> 00:11:07,266
[blender whirs]
337
00:11:07,266 --> 00:11:09,900
I need a stick
to get this down.
338
00:11:09,900 --> 00:11:10,934
Use this.
339
00:11:12,567 --> 00:11:14,166
Are you using the celery
340
00:11:14,166 --> 00:11:15,367
-work that blender?
-I am. Why not?
341
00:11:15,367 --> 00:11:17,400
We Caribbean,
we just make it work.
342
00:11:17,400 --> 00:11:19,266
-Never seen that before.
-[Christina] All right.
343
00:11:19,266 --> 00:11:20,667
Griot has to go in now
or something.
344
00:11:20,667 --> 00:11:22,166
-Be ready.
-Thank you.
345
00:11:22,166 --> 00:11:24,567
[Christina] We gotta get that
pork in that pressure cooker.
346
00:11:24,567 --> 00:11:27,000
It takes a lot of time
to break that meat down.
347
00:11:27,000 --> 00:11:28,767
-It's a risk.
-It's a risk, yeah.
348
00:11:28,767 --> 00:11:30,000
But I think that we can do it.
349
00:11:30,000 --> 00:11:31,700
All right,
mom, we gotta get that in now.
350
00:11:31,700 --> 00:11:33,100
I need you to start
chopping for the pikliz
351
00:11:33,100 --> 00:11:34,900
-and make the sauce.
-Yeah, go ahead.
352
00:11:34,900 --> 00:11:37,233
-We're running out of time.
-Woo.
353
00:11:39,367 --> 00:11:40,467
[truck horn honks]
354
00:11:42,767 --> 00:11:44,467
[truck horn honks]
355
00:11:44,467 --> 00:11:47,900
-[Guy] 23 minutes, 23 left!
-Food truck families.
356
00:11:47,900 --> 00:11:49,600
I mean,
when you work in a food truck,
you're already family.
357
00:11:49,600 --> 00:11:52,467
You're bending around
the other person. It is chaos.
358
00:11:52,467 --> 00:11:55,467
They all had to make
a best-seller.
359
00:11:55,467 --> 00:11:56,867
[Damaris] They're going
to give us something
360
00:11:56,867 --> 00:11:58,567
that they know
they've made before,
361
00:11:58,567 --> 00:11:59,567
and they know people love.
362
00:11:59,567 --> 00:12:01,500
Number one seller
is what we got here.
363
00:12:01,500 --> 00:12:03,266
We're gonna do this,
we're gonna do this.
364
00:12:03,266 --> 00:12:04,367
What're you guys making?
365
00:12:04,367 --> 00:12:06,200
Our world-famous fried
chicken taco, baby.
366
00:12:06,200 --> 00:12:07,367
Fried chicken taco?
367
00:12:07,367 --> 00:12:08,300
-Awesome.
-That's right.
368
00:12:08,300 --> 00:12:09,867
We've done this so many times,
369
00:12:09,867 --> 00:12:11,900
this best-seller,
that we kinda know our role
370
00:12:11,900 --> 00:12:12,867
and where to be.
371
00:12:12,867 --> 00:12:13,867
What're you doing?
372
00:12:13,867 --> 00:12:15,467
[Jacob]
Fried chicken right now.
373
00:12:15,467 --> 00:12:16,767
I love that fryer spot.
374
00:12:16,767 --> 00:12:18,867
Clarissa's great,
um, flat top
375
00:12:18,867 --> 00:12:20,266
and amazing at prepping.
376
00:12:20,266 --> 00:12:21,600
We gotta cut that chicken
and get it
377
00:12:21,600 --> 00:12:23,500
in a buttermilk bath quick.
378
00:12:23,500 --> 00:12:25,800
-Honey?
-I'm here.
379
00:12:25,800 --> 00:12:28,800
We, uh, happen to forget,
uh, secret ingredient here.
380
00:12:28,800 --> 00:12:30,767
-Sriracha.
-No.
381
00:12:30,767 --> 00:12:33,100
[Jacob] So I've gotta doctor
this buttermilk.
382
00:12:33,100 --> 00:12:34,467
-We have cayenne pepper.
-All right.
383
00:12:34,467 --> 00:12:35,700
Gonna put all our heat. Yeah.
384
00:12:35,700 --> 00:12:37,166
[Jacob]
It's a little bit of paprika,
385
00:12:37,166 --> 00:12:39,600
a little cayenne, beauty.
386
00:12:39,600 --> 00:12:41,467
Jacob and Clarissa have been
together for 11 years.
387
00:12:41,467 --> 00:12:42,567
-Mmm-hmm.
-Wow.
388
00:12:42,567 --> 00:12:43,567
[Damaris]
You can tell in the way
389
00:12:43,567 --> 00:12:45,066
they're communicating
with each other.
390
00:12:45,066 --> 00:12:46,867
We're, uh, in the same
culinary school
391
00:12:46,867 --> 00:12:49,000
and I notice, you know,
from the first day,
392
00:12:49,000 --> 00:12:50,867
I had to sit next
to this pretty lady in class
393
00:12:50,867 --> 00:12:53,000
and make sure
that all the, uh, projects
394
00:12:53,000 --> 00:12:55,767
we were doing,
we're doing together.
395
00:12:55,767 --> 00:12:57,700
-[beeps]
-[laughter]
396
00:12:57,700 --> 00:12:58,667
Here we are.
397
00:13:00,066 --> 00:13:01,567
Dropping chicken.
398
00:13:01,567 --> 00:13:02,900
[Clarissa]
I work on the cheese sauce.
399
00:13:02,900 --> 00:13:04,266
Oh, it's hot.
400
00:13:04,266 --> 00:13:06,033
Little bit of hot water.
401
00:13:06,867 --> 00:13:08,400
Come on, come on, come on,
come on.
402
00:13:08,400 --> 00:13:09,700
Looking a little orange.
403
00:13:09,700 --> 00:13:12,066
So I'm gonna put a little bit
of this cream cheese
404
00:13:12,066 --> 00:13:13,567
to lighten it up.
405
00:13:13,567 --> 00:13:15,367
-Here, you wanna try?
-[Jacob] Yup.
406
00:13:17,000 --> 00:13:18,767
-Yeah. Money.
-Better?
407
00:13:18,767 --> 00:13:20,100
Money, money, money.
408
00:13:20,100 --> 00:13:21,767
[Ashley] I probably don't even
need both of these,
409
00:13:21,767 --> 00:13:23,667
but guess what?
It don't matter.
410
00:13:23,667 --> 00:13:25,266
[Hunter]
Chefs, what're we making?
What do we got?
411
00:13:25,266 --> 00:13:28,266
Our famous pasta with
fried salmon and lamb chops.
412
00:13:28,266 --> 00:13:31,066
Salmon and lamb chops
and pasta. Wow.
413
00:13:31,066 --> 00:13:32,867
[Thaddeus] While she getting
the pasta together,
414
00:13:32,867 --> 00:13:34,367
I'm working on the lamb chop.
415
00:13:34,367 --> 00:13:36,800
Making sure that food
taste bomb.
416
00:13:36,800 --> 00:13:37,967
[laughs]
417
00:13:37,967 --> 00:13:40,266
This sauce need to get going.
418
00:13:40,266 --> 00:13:42,667
I make the sauce called
"The Billionaire Sauce."
419
00:13:42,667 --> 00:13:44,200
It's like an alfredo sauce
420
00:13:44,200 --> 00:13:45,400
but not no alfredo sauce
421
00:13:45,400 --> 00:13:47,000
that you ever had before.
422
00:13:47,000 --> 00:13:50,200
So we have to whip up
the heavy cream,
423
00:13:50,200 --> 00:13:52,767
the parmesan, cream cheese,
424
00:13:52,767 --> 00:13:55,367
season it up with
all our different spices.
425
00:13:55,367 --> 00:13:57,467
And make sure that it's thick.
426
00:13:57,467 --> 00:13:59,367
Let us pray.
427
00:13:59,367 --> 00:14:02,100
-Thad, how your lamb looking?
-We good, we good, we good.
428
00:14:02,100 --> 00:14:03,300
Seasoning them real good
429
00:14:03,300 --> 00:14:05,400
and I'm ready
to put them on a grill.
430
00:14:05,400 --> 00:14:07,166
Now what is the name
of this dish?
431
00:14:07,166 --> 00:14:08,667
[Ashley]
Uh, Surf and Turf Pasta.
432
00:14:08,667 --> 00:14:10,000
How fun is that?
433
00:14:10,000 --> 00:14:12,567
-They're fun.
-How the lamb looking?
434
00:14:12,567 --> 00:14:15,000
-Don't overcook that lamb now.
-Oh, we good.
435
00:14:15,000 --> 00:14:16,066
[Guy] They have a great story.
436
00:14:16,066 --> 00:14:17,000
They were down and out,
437
00:14:17,000 --> 00:14:18,300
cooking out of their car.
438
00:14:18,300 --> 00:14:19,467
-Wow.
-Making-making meals.
439
00:14:19,467 --> 00:14:21,667
And they had built
their way up to doing this.
440
00:14:21,667 --> 00:14:24,000
I mean, pretty amazing story.
441
00:14:24,000 --> 00:14:25,000
We was riding by.
442
00:14:25,000 --> 00:14:26,667
When we talk about
when we came out here
443
00:14:26,667 --> 00:14:28,700
with no money,
selling food off the trunk,
444
00:14:28,700 --> 00:14:31,500
guarding the barber shops,
driving 30 miles
445
00:14:31,500 --> 00:14:33,867
just to sell two plates
because we needed the money.
446
00:14:33,867 --> 00:14:35,767
I feel like when
they see us on TV,
447
00:14:35,767 --> 00:14:37,867
they're gonna be like,
like, "That's well-deserved."
448
00:14:37,867 --> 00:14:41,200
Chefs, 15 minutes, 15 to go!
449
00:14:41,200 --> 00:14:43,567
All right. Mommy,
how you doing over there.
450
00:14:43,567 --> 00:14:45,166
-Okay.
-All right.
451
00:14:45,166 --> 00:14:46,967
We're gonna squeeze that lime.
452
00:14:46,967 --> 00:14:48,767
For our spicy picked cabbage.
453
00:14:48,767 --> 00:14:51,100
They're doing a pork griot
and fried plantains.
454
00:14:51,100 --> 00:14:52,667
And I'm very familiar
with this.
455
00:14:52,667 --> 00:14:55,567
It goes with like a spicy
Haitian pickle
456
00:14:55,567 --> 00:14:57,100
which is called a pikliz.
457
00:14:57,100 --> 00:14:58,567
It's amazing. Incredible.
458
00:14:58,567 --> 00:15:00,867
Okay, I'm done with the pickle
onion and cabbage.
459
00:15:00,867 --> 00:15:02,367
Oh, we're making
plantain cups.
460
00:15:02,367 --> 00:15:03,867
It's gonna be so cute!
461
00:15:03,867 --> 00:15:05,700
It's not the easiest
thing to do.
462
00:15:05,700 --> 00:15:07,400
Cook them into a fryer,
get them soft,
463
00:15:07,400 --> 00:15:09,400
and then we use
a lemon squeezer
464
00:15:09,400 --> 00:15:10,867
to make the cup shape.
465
00:15:10,867 --> 00:15:14,433
And then I put it back in the
fryer to get the shape again.
466
00:15:15,467 --> 00:15:17,066
It's gonna be beautiful.
467
00:15:17,066 --> 00:15:18,700
-Where'd you learn to cook?
-Um, from my mom.
468
00:15:18,700 --> 00:15:20,667
Me and my siblings,
we always try to like
469
00:15:20,667 --> 00:15:22,667
to compete to make it
taste like my mom's food.
470
00:15:22,667 --> 00:15:24,700
If it wasn't for her,
a lot of things in my life,
471
00:15:24,700 --> 00:15:26,367
like, I know would
be a lot harder,
472
00:15:26,367 --> 00:15:28,200
and she just always showed us
how to persevere
473
00:15:28,200 --> 00:15:30,166
-even when things get tough.
-I'm impressed.
474
00:15:30,166 --> 00:15:32,700
[Christina]
If we win the $20,000,
475
00:15:32,700 --> 00:15:36,800
we're going to Ms. Didi's
Caribbean Take-out Restaurant.
476
00:15:36,800 --> 00:15:40,033
The first Haitian restaurant
in Charlotte, North Carolina.
477
00:15:41,266 --> 00:15:42,567
That's good to me.
478
00:15:42,567 --> 00:15:43,900
Christina,
I don't near nothing
479
00:15:43,900 --> 00:15:44,900
from that pressure cooker.
480
00:15:44,900 --> 00:15:46,400
That makes me nervous.
481
00:15:46,400 --> 00:15:49,467
We still have to get this pork
out of the pressure cooker.
482
00:15:49,467 --> 00:15:51,567
We're trying to wait
as long as we can.
483
00:15:51,567 --> 00:15:53,266
-We gotta keep going.
-Okay.
484
00:15:53,266 --> 00:15:54,567
Pressure cooker. Come on.
485
00:15:54,567 --> 00:15:56,767
[Guy] 10 minutes,
10 minutes left, chefs!
486
00:15:56,767 --> 00:15:59,433
♪ Oh, Lord ♪
487
00:16:00,367 --> 00:16:03,367
Oh, she is a beaut.
488
00:16:03,367 --> 00:16:05,166
Time is quick and faster
than I thought.
489
00:16:05,166 --> 00:16:07,000
Once that cheese sauce
is good,
490
00:16:07,000 --> 00:16:08,300
I'll work on the toppings.
491
00:16:08,300 --> 00:16:11,200
All right. Cumin alert,
cumin for the extra flavor.
492
00:16:11,200 --> 00:16:13,767
I'm doctoring up those
pickled jalapenos.
493
00:16:13,767 --> 00:16:15,700
I'm putting
the sherry vinegar,
494
00:16:15,700 --> 00:16:19,200
um, coriander, cumin,
making it our flavor.
495
00:16:19,200 --> 00:16:20,767
-[Jacob] Yeah.
-Try this.
496
00:16:20,767 --> 00:16:23,300
-It's spicy.
-Hmm.
497
00:16:23,300 --> 00:16:25,567
-Good?
-It's very good. It's perfect.
498
00:16:25,567 --> 00:16:28,100
[Clarissa] All right.
I'm gonna start warming up
the tortillas.
499
00:16:28,100 --> 00:16:29,800
All right, love, right by you.
500
00:16:29,800 --> 00:16:31,000
[Clarissa] All right.
I think we're good.
501
00:16:31,000 --> 00:16:32,066
I think we're good.
502
00:16:33,000 --> 00:16:35,000
Hot, hot, hot coming through.
503
00:16:35,000 --> 00:16:37,166
[Thaddeus] Oh yeah, buddy.
504
00:16:37,166 --> 00:16:39,100
I'm about to go over to start
505
00:16:39,100 --> 00:16:41,266
getting this fried salmon
the love done.
506
00:16:41,266 --> 00:16:43,500
Thad, bring my fish fry
right here, please, thank you.
507
00:16:43,500 --> 00:16:45,900
-[Thaddeus] I gotcha.
-I go the mustard going.
508
00:16:45,900 --> 00:16:49,467
Let's go. In New Orleans,
in order for your breading
509
00:16:49,467 --> 00:16:51,967
to stick to your meat,
you gotta put mustard on it.
510
00:16:51,967 --> 00:16:53,800
-Thank you. So kind.
-[Thaddeus] You good?
511
00:16:53,800 --> 00:16:54,767
[Ashley] Yes, sir.
512
00:16:54,767 --> 00:16:56,300
What're you doing
to that salmon?
513
00:16:56,300 --> 00:16:57,667
Deep frying it.
514
00:16:57,667 --> 00:17:00,066
Best deep fried salmon you'll
ever go taste, you hear me?
515
00:17:00,066 --> 00:17:01,700
I don't know that I've ever
had deep fried salon.
516
00:17:01,700 --> 00:17:03,000
-[Thaddeus] Yeah.
-You probably didn't.
517
00:17:03,000 --> 00:17:04,367
-That's why we doing it.
-[Thaddeus]
That's why we doing it.
518
00:17:05,300 --> 00:17:06,700
[Ashley]
Did you get creole seasoning?
519
00:17:06,700 --> 00:17:08,667
-[Thaddeus] No.
-Oh.
520
00:17:08,667 --> 00:17:10,567
It was up to me.
521
00:17:10,567 --> 00:17:12,300
Ah!
522
00:17:12,300 --> 00:17:14,166
Oh, I got OB. Gimme OB.
523
00:17:14,166 --> 00:17:16,767
Oh, we're gonna have
to make this work.
524
00:17:16,767 --> 00:17:19,500
-Let's go fry to perfection.
-Oh, yeah, we tasting good.
525
00:17:19,500 --> 00:17:21,467
We tasting good-good.
Real good.
526
00:17:21,467 --> 00:17:23,000
-[Guy]
That's why we're doing it.
-It's gonna make you do this.
527
00:17:23,000 --> 00:17:24,367
-That's why we're doing it.
-Right?
528
00:17:24,367 --> 00:17:26,367
Uh, I don't have any
of that to do that.
529
00:17:26,367 --> 00:17:27,867
[laughter]
530
00:17:27,867 --> 00:17:29,800
Besides all the craziness,
531
00:17:29,800 --> 00:17:31,867
we do work well together.
532
00:17:31,867 --> 00:17:33,967
We wouldn't have got
this far without each other,
533
00:17:33,967 --> 00:17:35,367
-I don't think.
-Yeah.
534
00:17:35,367 --> 00:17:37,400
[Guy]
Five minutes, five to go!
535
00:17:37,400 --> 00:17:39,200
-All right.
-I'm behind you.
536
00:17:39,200 --> 00:17:40,400
I'm a little stressed.
537
00:17:40,400 --> 00:17:42,367
And we put down our tortillas.
538
00:17:42,367 --> 00:17:44,900
-All right, now.
-Next comes our chicken.
539
00:17:44,900 --> 00:17:47,467
Perfect. It's gonna come out.
540
00:17:47,467 --> 00:17:48,867
Top it with a cheese sauce.
541
00:17:48,867 --> 00:17:51,467
Anybody ever tell you
you're a beautiful woman?
542
00:17:51,467 --> 00:17:53,266
-Oh, wait.
-Oh, you're hot.
543
00:17:53,266 --> 00:17:54,300
Yes.
544
00:17:54,300 --> 00:17:56,100
[Clarissa]
We got the tomatoes.
545
00:17:56,100 --> 00:17:57,600
Pickled jalapenos.
546
00:17:57,600 --> 00:17:59,100
With the microgreens.
547
00:17:59,100 --> 00:18:00,266
[Damaris]
When I think food truck,
548
00:18:00,266 --> 00:18:01,767
I don't necessarily think
549
00:18:01,767 --> 00:18:02,867
-"tweezers."
-Tweezers?
550
00:18:03,600 --> 00:18:04,567
[Jacob] That'll go nice.
551
00:18:04,567 --> 00:18:06,367
[Guy] I don't know
about tweezer tacos.
552
00:18:06,367 --> 00:18:08,400
Three minutes, chefs!
Three to go!
553
00:18:08,400 --> 00:18:11,567
[Ashley]
Right there is the best salmon
you ever had, okay?
554
00:18:11,567 --> 00:18:12,767
[Thaddeus]
The lamb chops are done.
555
00:18:12,767 --> 00:18:14,400
They're looking fantastic.
556
00:18:14,400 --> 00:18:15,767
They're looking juicy.
557
00:18:15,767 --> 00:18:17,166
That made me remember
why I married you.
558
00:18:17,166 --> 00:18:18,133
Oh yeah.
559
00:18:19,100 --> 00:18:20,767
[Ashley]
Pasta always goes first.
560
00:18:20,767 --> 00:18:22,166
My presentation
gotta be lit.
561
00:18:22,166 --> 00:18:24,200
Then I'm gonna add
the proteins.
562
00:18:24,200 --> 00:18:26,100
Lamb me up over here.
In the center.
563
00:18:26,100 --> 00:18:28,000
That looks good.
That lamb looks good.
564
00:18:28,000 --> 00:18:29,967
-[Thaddeus] We did our thing.
-[Ashley] Where my parsley?
565
00:18:29,967 --> 00:18:31,567
[Thaddeus] You still do. Tada.
566
00:18:31,567 --> 00:18:32,967
[Ashley] Done.
567
00:18:32,967 --> 00:18:35,266
[Guy] One minute
and thirty seconds left!
568
00:18:35,266 --> 00:18:38,467
We have to get his pork out
of the pressure cooker.
569
00:18:38,467 --> 00:18:40,200
You got a very limited
amount of time.
570
00:18:40,200 --> 00:18:42,400
90 seconds left
and Edith and Christina
571
00:18:42,400 --> 00:18:44,967
are just dropping
their pork griot.
572
00:18:44,967 --> 00:18:46,100
That's cutting it way
too close.
573
00:18:46,100 --> 00:18:47,667
[Christina] We have to finish
it off in the fryer
574
00:18:47,667 --> 00:18:49,700
to give it that golden cook.
575
00:18:49,700 --> 00:18:51,367
-[Guy] One minute!
-This has been...
576
00:18:51,367 --> 00:18:52,266
Put it down, Christina!
577
00:18:52,266 --> 00:18:53,200
-Put it down!
-Down here.
578
00:18:53,200 --> 00:18:54,467
[Troy] Come on, Edith.
579
00:18:54,467 --> 00:18:55,667
-Come on, Christina.
-Come on.
580
00:18:55,667 --> 00:18:56,600
Mom! Come on!
581
00:18:56,600 --> 00:18:58,800
We just gotta get
these plates done now.
582
00:18:58,800 --> 00:19:00,867
-Christina! No time for this!
-Okay.
583
00:19:00,867 --> 00:19:02,433
Sweet plantain cup.
584
00:19:03,367 --> 00:19:04,967
24 seconds, mom!
585
00:19:05,700 --> 00:19:07,166
-I'm gonna use my hands.
-It's hot.
586
00:19:07,166 --> 00:19:09,100
Pikliz. Go get the pikliz now!
587
00:19:09,100 --> 00:19:11,367
We're adding picked onions
on top of it.
588
00:19:11,367 --> 00:19:13,166
Five, four...
589
00:19:13,166 --> 00:19:16,467
-[Hunter] Three, two, one.
-[Guy] three, two, one.
590
00:19:16,467 --> 00:19:18,166
-That's it!
-Stop cooking!
591
00:19:18,166 --> 00:19:19,600
-[Sighs]
-Woo!
592
00:19:19,600 --> 00:19:21,500
[applause]
593
00:19:21,500 --> 00:19:23,500
Oh, it's crazy around here.
594
00:19:23,500 --> 00:19:26,200
[Hunter] Chefs, time to truck
on over to the judges table.
595
00:19:26,200 --> 00:19:27,333
Follow me.
596
00:19:29,500 --> 00:19:30,634
[truck horn honks]
597
00:19:33,100 --> 00:19:34,166
[truck horn honks]
598
00:19:34,700 --> 00:19:36,567
Judges, this game one
599
00:19:36,567 --> 00:19:38,467
of Triple G
Food Truck Families.
600
00:19:38,467 --> 00:19:40,166
We had a little
tag team shop.
601
00:19:40,166 --> 00:19:43,367
Teams had to make their
trucks' best-seller.
602
00:19:43,367 --> 00:19:45,800
Even though they only had
four minutes to shop,
603
00:19:45,800 --> 00:19:47,667
I think they made
a good run at it.
604
00:19:47,667 --> 00:19:50,867
Up first, Thaddeus and Ashley.
What do you got for us?
605
00:19:50,867 --> 00:19:53,367
Our pasta and our lamb chops
are our best-seller.
606
00:19:53,367 --> 00:19:55,867
We did some amazing
lamb chops.
607
00:19:55,867 --> 00:19:57,467
We did fried salmon.
608
00:19:57,467 --> 00:19:59,767
I don't know how many people
had heard of fried salmon,
609
00:19:59,767 --> 00:20:01,266
so we whipped that up
for y'all just to kinda
610
00:20:01,266 --> 00:20:03,100
give you a little surf
and turf effect.
611
00:20:03,100 --> 00:20:05,367
We use regular seasoning
as far as garlic,
612
00:20:05,367 --> 00:20:09,967
onion, powder, Old Bay,
and then some seafood boil.
613
00:20:09,967 --> 00:20:12,400
Hmm. Well, there's that
Louisiana coming out.
614
00:20:12,400 --> 00:20:13,700
-[both] Yeah.
-[Guy] Okay.
615
00:20:13,700 --> 00:20:15,900
I don't know how much
this plate costs me.
616
00:20:15,900 --> 00:20:17,000
A lot.
617
00:20:17,000 --> 00:20:19,367
But if I'm walking away
from your food truck
618
00:20:19,367 --> 00:20:21,367
with this portion,
I'm pumped.
619
00:20:21,367 --> 00:20:25,266
The lamb chop is cooked very,
very well.
620
00:20:25,266 --> 00:20:27,467
You're getting the flavors
of the grille.
621
00:20:27,467 --> 00:20:30,767
Every single part of this dish
is very, very rich.
622
00:20:30,767 --> 00:20:33,066
The plate needs
a little bit of balance
623
00:20:33,066 --> 00:20:34,600
with some fresh vegetables.
624
00:20:34,600 --> 00:20:36,467
Some herbs and acid.
625
00:20:36,467 --> 00:20:37,767
-Okay.
-Okay.
626
00:20:37,767 --> 00:20:38,867
I'd never had
deep-fried salmon before.
627
00:20:38,867 --> 00:20:41,467
-And that's why we did it.
-It's absolutely perfect.
628
00:20:41,467 --> 00:20:43,100
And that's what
a food truck should be.
629
00:20:43,100 --> 00:20:44,900
-It should be about discovery.
-Right.
630
00:20:44,900 --> 00:20:47,266
I really thought that
you should've cut up that lamb
631
00:20:47,266 --> 00:20:49,100
and really tossed it
with the pasta,
632
00:20:49,100 --> 00:20:50,867
because then I would've
got all that great flavor
633
00:20:50,867 --> 00:20:52,567
in the pasta itself as well.
634
00:20:52,567 --> 00:20:54,166
With a little lemon
and a little bit more herbs,
635
00:20:54,166 --> 00:20:55,867
-would've been perfect.
-[both] Thank you.
636
00:20:55,867 --> 00:20:58,166
This is definitely
a hefty portion.
637
00:20:58,166 --> 00:20:59,367
There's a lot there.
638
00:20:59,367 --> 00:21:01,967
This is so incredibly rich.
639
00:21:01,967 --> 00:21:03,767
I definitely
agree with uh, Troy.
640
00:21:03,767 --> 00:21:05,867
More herbs,
a lot more parsley.
641
00:21:05,867 --> 00:21:07,100
Maybe even some mint.
642
00:21:07,100 --> 00:21:10,066
But I would
be incredibly happy
643
00:21:10,066 --> 00:21:11,600
if I got this at your truck.
644
00:21:11,600 --> 00:21:12,767
-Thank you.
-Thank you.
645
00:21:12,767 --> 00:21:14,467
All right.
Up next Jacob and Clarissa,
646
00:21:14,467 --> 00:21:16,767
-what do you got for us?
-Yeah, so our stuff
647
00:21:16,767 --> 00:21:20,467
is gonna be a mix
between Mexico and the South.
648
00:21:20,467 --> 00:21:24,000
[Jacob] This is our southern
fried chicken taco.
649
00:21:24,000 --> 00:21:25,667
[Clarissa]
Memphis loves fried chicken.
650
00:21:25,667 --> 00:21:28,266
So what better idea
to put on a tortilla?
651
00:21:29,800 --> 00:21:31,634
You tweezed my taco.
652
00:21:33,000 --> 00:21:34,100
I saw you.
653
00:21:34,100 --> 00:21:35,667
I saw you with those tweezers
over there.
654
00:21:35,667 --> 00:21:37,166
Nobody uses tweezers
on the taco.
655
00:21:37,166 --> 00:21:39,000
-I know.
-We need it to make it pretty.
656
00:21:39,000 --> 00:21:40,600
I thought you were getting
really precious with it.
657
00:21:40,600 --> 00:21:43,767
But then I see this
American cheese, queso.
658
00:21:43,767 --> 00:21:46,767
American cheese
does not go in tacos,
659
00:21:48,867 --> 00:21:49,967
but it should.
660
00:21:49,967 --> 00:21:52,367
It absolutely should.
661
00:21:52,367 --> 00:21:55,166
It gives you a silkiness
that offsets that crispiness
662
00:21:55,166 --> 00:21:56,567
of the fried chicken.
663
00:21:56,567 --> 00:21:57,867
-Appreciate it. Thank you.
-Thank you, chef.
664
00:21:57,867 --> 00:21:59,166
I own a fried chicken shop.
665
00:21:59,166 --> 00:22:00,367
-I'm going home now.
-Yeah.
666
00:22:00,367 --> 00:22:01,767
[laughter]
667
00:22:01,767 --> 00:22:03,066
[Mei] Now wait, let me finish.
668
00:22:03,066 --> 00:22:06,667
This fried chicken
is cooked perfectly.
669
00:22:06,667 --> 00:22:09,000
It's nice and juicy
in the center.
670
00:22:09,000 --> 00:22:11,400
It's still crunchy
on the outside.
671
00:22:11,400 --> 00:22:14,066
I do wish there was
more of a freshness,
672
00:22:14,066 --> 00:22:15,700
maybe like a fresh, uh, chili.
673
00:22:15,700 --> 00:22:16,900
But overall, great job.
674
00:22:16,900 --> 00:22:19,367
Your chicken
is fried beautifully
675
00:22:19,367 --> 00:22:21,166
but this crust gets soggy
676
00:22:21,166 --> 00:22:23,667
where it's been sitting
in the cheese sauce.
677
00:22:23,667 --> 00:22:26,467
Your really big success
was the way you all shopped,
678
00:22:26,467 --> 00:22:29,000
was grabbing a few
key ingredients
679
00:22:29,000 --> 00:22:31,667
knowing time savers
like those jarred jalapenos.
680
00:22:31,667 --> 00:22:34,000
It was very smart
and it showed
681
00:22:34,000 --> 00:22:36,000
-in the success of this dish.
-Cool.
682
00:22:36,000 --> 00:22:37,266
[guy] All right.
Not to be out done
683
00:22:37,266 --> 00:22:39,266
team Edith, Christina,
what do you have for us?
684
00:22:39,266 --> 00:22:42,867
What we have for you here
is our Haitian style Grillo,
685
00:22:42,867 --> 00:22:44,700
which is our marinated
fried pork
686
00:22:44,700 --> 00:22:46,867
inside of a sweet
plantain cup.
687
00:22:46,867 --> 00:22:49,166
And then we also did
our creole stew sauce
688
00:22:49,166 --> 00:22:50,800
for it to sit in
and we topped it
689
00:22:50,800 --> 00:22:52,266
with our spicy pickle cabbage.
690
00:22:52,266 --> 00:22:53,667
And this is our
number one seller
691
00:22:53,667 --> 00:22:55,066
and we just love making it
because it makes our customers
692
00:22:55,066 --> 00:22:56,400
feel like
they're back at home.
693
00:22:56,400 --> 00:22:59,467
I do have to tell you that one
of my best friends is Haitian,
694
00:22:59,467 --> 00:23:01,567
so I know this dish very,
very well.
695
00:23:01,567 --> 00:23:04,600
And what can I say?
You did a great job.
696
00:23:04,600 --> 00:23:07,967
I do wish that your pork
was cooked a little bit more.
697
00:23:07,967 --> 00:23:10,567
I know that you guys
were running outta time.
698
00:23:10,567 --> 00:23:11,967
The plantains were great.
699
00:23:11,967 --> 00:23:14,266
It doesn't feel
like a food truck dish
700
00:23:14,266 --> 00:23:16,000
because of the stew
and the vessel
701
00:23:16,000 --> 00:23:17,767
and the fancy bowl.
702
00:23:17,767 --> 00:23:21,700
It feels like you've gone
so far away from food truck
703
00:23:21,700 --> 00:23:24,300
that it's hard to imagine
this being on a food truck.
704
00:23:24,300 --> 00:23:26,266
Oh, gotcha.
705
00:23:26,266 --> 00:23:28,100
I was expecting
a little bit more heat.
706
00:23:28,100 --> 00:23:30,767
-Oh, it creeps on you.
-Oh, you got the heat?
707
00:23:30,767 --> 00:23:32,100
-A little bit.
-Okay.
708
00:23:32,100 --> 00:23:33,266
It's really well done.
709
00:23:33,266 --> 00:23:35,266
A lot of flavor in 30 minutes.
710
00:23:35,266 --> 00:23:36,700
I think you guys
did a really good job.
711
00:23:36,700 --> 00:23:38,100
-[both] Thank you.
-[Troy] Yeah.
712
00:23:38,100 --> 00:23:39,300
All right.
Thank you very much,
713
00:23:39,300 --> 00:23:40,467
our food truck teams.
714
00:23:40,467 --> 00:23:42,100
Chefs, we're gonna send you
back to the kitchens.
715
00:23:42,100 --> 00:23:43,767
We're gonna have
some deliberation.
716
00:23:43,767 --> 00:23:46,000
Unfortunately,
one of the food trucks
717
00:23:46,000 --> 00:23:47,567
will be driving away
after this round.
718
00:23:47,567 --> 00:23:48,800
Okay? Nice job.
719
00:23:48,800 --> 00:23:50,667
-Thank you chefs.
-Thank you.
720
00:23:50,667 --> 00:23:53,066
[Guy] Judges,
20 points available in taste,
721
00:23:53,066 --> 00:23:54,367
20 points available
in game plate,
722
00:23:54,367 --> 00:23:56,200
10 points available
in platting.
723
00:23:56,200 --> 00:23:59,066
Which food truck family
is gonna be backing up
724
00:23:59,066 --> 00:24:00,367
through the exit door?
725
00:24:00,367 --> 00:24:02,734
[suspenseful music playing]
726
00:24:05,166 --> 00:24:06,266
[truck horn honks]
727
00:24:08,500 --> 00:24:10,266
[truck horn honks]
728
00:24:10,266 --> 00:24:11,767
[Hunter] All right.
Chefs, thank you for waiting.
729
00:24:11,767 --> 00:24:15,467
We have the scores in
and let's see what we got.
730
00:24:15,467 --> 00:24:20,533
That is an Ashley gameplay,
14 out of 20,
731
00:24:21,100 --> 00:24:23,667
the taste 16 out of 20.
732
00:24:23,667 --> 00:24:26,700
Platting, seven out of ten
for a total of thirty-seven.
733
00:24:26,700 --> 00:24:28,500
-Not a bad score.
-That's cool.
734
00:24:28,500 --> 00:24:30,400
[applause]
735
00:24:30,400 --> 00:24:32,700
[Hunter] All right.
Edith and Christina.
736
00:24:32,700 --> 00:24:35,166
Fourteen out of twenty
on gameplay.
737
00:24:35,166 --> 00:24:37,567
Fifteen out of twenty
on taste.
738
00:24:39,100 --> 00:24:41,767
Seven out of ten on Platting
for a score of thirty-six.
739
00:24:41,767 --> 00:24:43,867
[Guy] One point behind.
740
00:24:44,867 --> 00:24:49,467
Okay. So, Jacob and Clarissa
have to beat a 36.
741
00:24:49,467 --> 00:24:52,333
Fifteen out of twenty
on gameplay.
742
00:24:53,467 --> 00:24:57,367
Seventeen out of twenty
on taste.
743
00:24:57,367 --> 00:25:00,300
And an eight out of ten on
Platting for a score of forty.
744
00:25:00,300 --> 00:25:03,066
Congratulations. Very nice.
745
00:25:04,567 --> 00:25:06,500
[Guy] Edith and Christina,
flavors are right.
746
00:25:06,500 --> 00:25:08,166
Presentation was dynamite.
747
00:25:08,166 --> 00:25:09,900
We're sorry to see you go,
but I doubt it'll be
748
00:25:09,900 --> 00:25:11,367
the last time we see you.
So, thank you very much.
749
00:25:11,367 --> 00:25:13,567
-It's great to have you.
-Good luck.
750
00:25:13,567 --> 00:25:14,767
It was fun.
751
00:25:14,767 --> 00:25:17,367
This was an amazing
experience with my mom.
752
00:25:17,367 --> 00:25:18,667
You get a hug out of this.
753
00:25:18,667 --> 00:25:22,266
And we learned a lot
and we hope to come back soon.
754
00:25:24,467 --> 00:25:28,066
Chefs, this is the final round
of Food Truck Families,
755
00:25:28,066 --> 00:25:31,000
team Jacob and Clarissa,
you guys are the lead with 40.
756
00:25:31,000 --> 00:25:34,166
And team Thaddeus and Ashley,
you guys have 37.
757
00:25:34,166 --> 00:25:36,000
It is time to put the pedal
to the metal.
758
00:25:36,000 --> 00:25:37,000
-All right? All right.
-Yeah.
759
00:25:37,000 --> 00:25:39,400
Last time you made us
food truck's bestseller.
760
00:25:39,400 --> 00:25:42,867
This time I want you to make
your food truck favorite.
761
00:25:42,867 --> 00:25:44,767
The thing that makes you guys
so awesome
762
00:25:44,767 --> 00:25:47,166
is that not only do you make
great food,
763
00:25:47,166 --> 00:25:49,667
but you also have a cool
set of wheels.
764
00:25:49,667 --> 00:25:53,166
Instead of playing the OG food
wheel that we have,
765
00:25:53,166 --> 00:25:55,767
I'm gonna have somebody
come out with a couple wheels.
766
00:25:55,767 --> 00:25:57,667
Father, would you come here?
767
00:25:57,667 --> 00:25:59,767
-Okay.
-Here we go.
768
00:25:59,767 --> 00:26:02,266
This is not what I meant when
I said we were gonna co-host.
769
00:26:02,266 --> 00:26:03,500
[laughs]
770
00:26:03,500 --> 00:26:04,867
I hope these are
the wheels you want.
771
00:26:04,867 --> 00:26:06,100
I don't even know
what's in these wheels.
772
00:26:06,100 --> 00:26:07,533
Well, let's just find out.
See what we got.
773
00:26:09,600 --> 00:26:11,867
Oh, good ness. Okay.
774
00:26:11,867 --> 00:26:13,700
We made a little Food Truck
wheels for you guys.
775
00:26:13,700 --> 00:26:15,100
Well, my side has cheesy,
776
00:26:15,100 --> 00:26:17,667
-spicy, and fried.
-Okay.
777
00:26:17,667 --> 00:26:19,567
I got ketchup, mustard,
and relish.
778
00:26:19,567 --> 00:26:21,767
-That's good. I like that.
-All right. All right.
779
00:26:21,767 --> 00:26:24,367
So we'll spin
the condiment first
780
00:26:24,367 --> 00:26:26,000
and then we'll see
which classic condiment
781
00:26:26,000 --> 00:26:27,100
you must use in your dish.
782
00:26:27,100 --> 00:26:28,867
Then we'll spin the wheel
and see what style
783
00:26:28,867 --> 00:26:30,433
you get to work with.
784
00:26:32,100 --> 00:26:34,767
Okay. Here we go. There we go.
785
00:26:35,166 --> 00:26:37,166
-Relish.
-Oh, wow.
786
00:26:37,166 --> 00:26:38,767
I wish it wasn't relish.
787
00:26:38,767 --> 00:26:42,200
-Here we go.
-That one's not as tight. Oil.
788
00:26:42,200 --> 00:26:43,567
-[all] Oh.
-[Guy] Wow.
789
00:26:43,567 --> 00:26:45,100
Relish and spicy,
there you have.
790
00:26:45,100 --> 00:26:47,367
You have 30 minutes
to make your food truck
791
00:26:47,367 --> 00:26:50,667
favorite featuring some relish
and some spice.
792
00:26:50,667 --> 00:26:52,767
-Uh.
-Uh.
793
00:26:52,767 --> 00:26:55,367
Last thing, one of you gets
in the cart,
794
00:26:55,367 --> 00:26:57,266
the other puts on
the blindfold
795
00:26:57,266 --> 00:26:58,500
-and we're gonna go.
-Oh, right.
796
00:26:58,500 --> 00:27:00,467
-Are you kidding?
-I gotta get the blindfold
797
00:27:00,467 --> 00:27:02,700
so you can get the cart.
Geez, hang on.
798
00:27:02,700 --> 00:27:04,300
Obviously not.
799
00:27:04,300 --> 00:27:06,567
All right, chefs,
those two judges back there
800
00:27:06,567 --> 00:27:08,300
are expecting
these two groups right here
801
00:27:08,300 --> 00:27:10,100
to make that one killer dish.
802
00:27:10,100 --> 00:27:13,000
And one of you
is gonna go home.
803
00:27:13,000 --> 00:27:14,567
Go. Go. Go, go, go.
804
00:27:14,567 --> 00:27:15,600
I can't do it
as good as my dad.
805
00:27:15,600 --> 00:27:18,767
I tried. It's close.
806
00:27:18,767 --> 00:27:21,467
All right.
Let's do food truck favorite.
807
00:27:21,467 --> 00:27:24,066
Gonna make it spicy
and use this relish.
808
00:27:24,066 --> 00:27:25,667
-Uh, the--
-Shrimp.
809
00:27:25,667 --> 00:27:27,400
I like that
habanero shrimp taco.
810
00:27:27,400 --> 00:27:29,266
[Clarissa]
With an avocado lime slaw.
811
00:27:29,266 --> 00:27:30,400
It's already spicy, yeah.
812
00:27:30,400 --> 00:27:33,100
I don't know,
but relish like what?
813
00:27:33,100 --> 00:27:34,500
Figure something out.
814
00:27:34,500 --> 00:27:36,166
Yeah. Just throw it in.
Throw it in. Come on.
815
00:27:36,767 --> 00:27:38,000
[Clarissa] Yeah, habaneros.
816
00:27:38,000 --> 00:27:40,500
-I got cabbage.
-I got avocados.
817
00:27:40,500 --> 00:27:42,166
All right,
let's go get a achiote.
818
00:27:42,166 --> 00:27:43,867
Habanero achiote sauce.
819
00:27:43,867 --> 00:27:45,800
-Is it spicy enough?
-[Jacob] Yeah. Oh, yeah.
820
00:27:45,800 --> 00:27:47,600
-I think it's spicy.
-[Clarissa] It definitely is.
821
00:27:47,600 --> 00:27:48,867
We gotta grab that relish.
822
00:27:48,867 --> 00:27:50,200
Are we gonna have
have sweet hamburger?
823
00:27:50,200 --> 00:27:52,800
[Jacob] I was thinking we
toss it with achiote sauce.
824
00:27:52,800 --> 00:27:54,467
Cool it down a little bit
with the sweetness.
825
00:27:54,467 --> 00:27:56,567
-All right. This one.
-You think so?
826
00:27:56,567 --> 00:27:57,900
Let's not waste time. Come on.
827
00:27:57,900 --> 00:27:59,367
Lot of money on the line.
828
00:27:59,367 --> 00:28:00,767
For a food truck team,
anybody.
829
00:28:00,767 --> 00:28:03,000
I mean 20 K is 20 K.
830
00:28:03,000 --> 00:28:05,200
Spicy fried ribs
and do like a chili.
831
00:28:05,200 --> 00:28:08,967
I mean a relish sauce
on the inside of it. Maybe?
832
00:28:08,967 --> 00:28:11,000
Oh, I hated the relish.
833
00:28:11,000 --> 00:28:12,867
I mean it could have got worse
than that though.
834
00:28:12,867 --> 00:28:14,166
-Right?
-It had.
835
00:28:14,166 --> 00:28:15,567
It could have been
frog legs.
836
00:28:15,567 --> 00:28:16,734
Buffalo fried ribs
837
00:28:17,367 --> 00:28:18,767
because the fried ribs
is good.
838
00:28:18,767 --> 00:28:20,166
You gotta make some relish.
839
00:28:20,166 --> 00:28:21,700
Wanna make some
mac and cheese?
840
00:28:21,700 --> 00:28:24,367
No, you can't put relish
in mac and cheese.
841
00:28:24,367 --> 00:28:26,667
-Come on.
-That's nasty, for real.
842
00:28:26,667 --> 00:28:28,166
-Okay. Got you.
-Got them.
843
00:28:28,166 --> 00:28:29,667
-Yay, we got you.
-Got you. Watch this.
844
00:28:29,667 --> 00:28:31,567
-Make it spicy.
-The relish, dude.
845
00:28:31,567 --> 00:28:33,066
You gotta make something
with relish?
846
00:28:33,066 --> 00:28:35,767
[Guy] Get pork ribs done
in 26 minutes?
847
00:28:35,767 --> 00:28:38,066
-Get the hot.
-I'm gonna get some
Louisiana hot sauce.
848
00:28:38,066 --> 00:28:39,066
-You gonna have buffalo--
-Just try.
849
00:28:39,066 --> 00:28:40,767
-Mustard, honey.
-Honey, um, right here.
850
00:28:40,767 --> 00:28:41,900
-Just do it.
-[Ashley] Got you.
851
00:28:41,900 --> 00:28:43,900
-Yeah, we need some potatoes.
-Potatoes?
852
00:28:43,900 --> 00:28:45,600
-You can deep fry them.
-Deep fry them.
853
00:28:45,600 --> 00:28:47,100
There you go. You thinking.
854
00:28:47,100 --> 00:28:48,967
Fried potato salad.
855
00:28:48,967 --> 00:28:50,700
Whoever had that?
856
00:28:50,700 --> 00:28:52,500
[Thaddeus] We gonna put the
relish in the potato salad.
857
00:28:52,500 --> 00:28:53,967
We're only
three points behind
858
00:28:53,967 --> 00:28:55,166
and this could make
or break us.
859
00:28:55,166 --> 00:28:56,900
It's our last shot, y'all.
860
00:28:56,900 --> 00:28:58,367
-Let's get the word.
-Let's go.
861
00:28:58,367 --> 00:29:00,400
We never made
fried potato salad.
862
00:29:00,400 --> 00:29:01,600
Ever.
863
00:29:01,600 --> 00:29:04,066
Two food trucks head to head.
864
00:29:04,066 --> 00:29:05,767
A new set of wheels
is on the line.
865
00:29:05,767 --> 00:29:07,266
$20,000.
866
00:29:09,166 --> 00:29:10,233
[truck horn honks]
867
00:29:12,700 --> 00:29:13,834
[truck horn honks]
868
00:29:14,400 --> 00:29:16,367
[Guy] Twenty-four minutes.
869
00:29:16,367 --> 00:29:17,700
[Mei] I don't know about you,
870
00:29:17,700 --> 00:29:19,700
but I want some
spicy food today.
871
00:29:19,700 --> 00:29:21,266
I want it to knock
my socks off,
872
00:29:21,266 --> 00:29:24,166
but how are you gonna
incorporate that relish?
873
00:29:24,166 --> 00:29:26,200
Guys, remember
we like it real spicy.
874
00:29:26,200 --> 00:29:27,567
This is his favorite dish.
875
00:29:27,567 --> 00:29:29,066
I love it too though.
I ain't gonna lie.
876
00:29:29,066 --> 00:29:30,567
So, what is that
favorite dish?
877
00:29:30,567 --> 00:29:33,000
-Deep fried ribs.
-Hmm.
878
00:29:33,000 --> 00:29:34,467
-Okay.
-Okay.
879
00:29:34,467 --> 00:29:36,166
With some potato salad.
880
00:29:36,166 --> 00:29:37,567
[Thaddeus] You frying them
and mashing them.
881
00:29:37,567 --> 00:29:39,800
-Great.
-Chef, how are we getting
those ribs done
882
00:29:39,800 --> 00:29:41,166
-in 23 minutes?
-[Thaddeus] Season them up,
883
00:29:41,166 --> 00:29:42,967
flour them, and deep fry them.
884
00:29:42,967 --> 00:29:44,200
Might be able
to pull that off.
885
00:29:44,200 --> 00:29:46,100
Everything gets fried.
886
00:29:46,100 --> 00:29:47,467
All right. I'm about to start
deep frying these
887
00:29:47,467 --> 00:29:48,867
so I can mash these together.
888
00:29:48,867 --> 00:29:50,800
I hope it's good.
889
00:29:50,800 --> 00:29:52,767
The deep fryer is the magic
box of a food truck.
890
00:29:52,767 --> 00:29:54,266
It gets everything done
very quickly.
891
00:29:54,266 --> 00:29:56,500
-Thank you, ma'am.
-Here comes our mustard trick,
892
00:29:56,500 --> 00:29:58,767
which I am now taking home.
I got you all.
893
00:29:58,767 --> 00:30:01,000
[Ashley] Hey, make sure
that's mustardy, mustardy.
894
00:30:01,000 --> 00:30:02,467
We make a lot of fried ribs.
895
00:30:02,467 --> 00:30:04,166
So, I have this down
to science.
896
00:30:04,166 --> 00:30:07,166
Put me on little onion,
little garlic.
897
00:30:07,166 --> 00:30:08,767
Put me a little Creole.
898
00:30:08,767 --> 00:30:11,300
We from New Orleans,
we love creole seasoning,
899
00:30:11,300 --> 00:30:14,467
which also gives nice
little spicy, little taste.
900
00:30:14,467 --> 00:30:15,867
[Thaddeus]
Drop 'em in the flour.
901
00:30:15,867 --> 00:30:17,900
Let's deep fry these babies.
902
00:30:17,900 --> 00:30:19,867
[Ashley]
If it tastes good, we're good.
903
00:30:19,867 --> 00:30:21,266
[Thaddeus] Whoa.
904
00:30:21,266 --> 00:30:22,400
[Ashley]
It's our last shot, y'all.
905
00:30:22,400 --> 00:30:23,767
And we can still win this.
906
00:30:23,767 --> 00:30:24,967
-I hope.
-I have faith.
907
00:30:24,967 --> 00:30:25,867
I have faith.
908
00:30:25,867 --> 00:30:27,467
Y'all don't even know
what's about to happen
909
00:30:27,467 --> 00:30:29,233
of y'all taste buds.
910
00:30:30,166 --> 00:30:31,767
-Chef, what's on the menu?
-All right.
911
00:30:31,767 --> 00:30:33,166
We're making shrimp tacos.
912
00:30:33,166 --> 00:30:35,567
This is definitely gonna bring
it on the spice level.
913
00:30:35,567 --> 00:30:38,266
Good luck,
you guys got, uh, 22 minutes.
914
00:30:38,266 --> 00:30:39,567
[Jacob]
I'm on shrimp right now.
915
00:30:39,567 --> 00:30:40,667
[Clarissa] All right. Okay.
Perfect.
916
00:30:40,667 --> 00:30:42,300
[Jacob] We are in the lead.
917
00:30:42,300 --> 00:30:43,767
-Thirty-three points. Baby.
-Did you see that?
918
00:30:43,767 --> 00:30:45,767
About three points.
Um, that's huge.
919
00:30:45,767 --> 00:30:48,100
I'mma make a nice
and spicy sauce
920
00:30:48,100 --> 00:30:50,367
that goes with,
uh, our shrimp.
921
00:30:50,367 --> 00:30:52,667
I put those tomatoes
on the pan
922
00:30:52,667 --> 00:30:55,166
to get a little char
along with the habaneros.
923
00:30:55,166 --> 00:30:58,166
Roasting those,
getting them nice and sweet.
924
00:30:58,166 --> 00:30:59,567
Woo. Hot.
925
00:30:59,567 --> 00:31:01,867
This is achiote,
it's a Mayan paste.
926
00:31:01,867 --> 00:31:04,467
I blend the tomatoes
and the habaneros
927
00:31:04,467 --> 00:31:07,367
with some water
and then I add the achiote.
928
00:31:08,100 --> 00:31:09,066
Ah!
929
00:31:11,100 --> 00:31:12,767
How are we gonna
prepare those shrimp?
930
00:31:12,767 --> 00:31:16,300
We're gonna saute them in the,
uh, achiote habanero sauce
931
00:31:16,300 --> 00:31:17,967
that, uh,
Clarissa's making right now.
932
00:31:17,967 --> 00:31:18,934
Got it.
933
00:31:20,100 --> 00:31:22,567
-Hot.
-I mean, they wanted spice.
934
00:31:22,567 --> 00:31:24,233
Start on that shrimp.
That's the star.
935
00:31:25,200 --> 00:31:27,533
Salt and pepper it.
And then wait.
936
00:31:29,467 --> 00:31:31,500
We need that nice crisp
on the shrimp.
937
00:31:31,500 --> 00:31:32,967
Seasoned up.
938
00:31:32,967 --> 00:31:35,567
And then
add the sauce to the pan.
939
00:31:35,567 --> 00:31:39,767
Those shrimp
look spicy, y'all.
940
00:31:39,767 --> 00:31:41,500
-[Mei] Ooh.
-[Troy] Mmm-hmm.
941
00:31:41,500 --> 00:31:44,667
-[Damaris] Oh.
-Ooh. So hot.
942
00:31:45,467 --> 00:31:48,600
Just 15 minutes.
We got 15 left.
943
00:31:48,600 --> 00:31:51,200
All right, y'all. It's looking
a little crispy over here.
944
00:31:51,200 --> 00:31:53,867
Somebody been know
what they be talking about?
945
00:31:53,867 --> 00:31:56,200
Dad, are you gonna make
your sauce on the stove?
946
00:31:56,200 --> 00:31:57,200
Your buffalo sauce?
947
00:31:57,200 --> 00:31:58,700
-Yup.
-[Ashley] Okay.
948
00:31:58,700 --> 00:32:02,066
These beef fried ribs,
bomb-looking.
949
00:32:02,066 --> 00:32:03,500
And I'm making potato salad.
950
00:32:03,500 --> 00:32:05,667
Because I love
my potato salad.
951
00:32:05,667 --> 00:32:07,166
My kids love my potato salad.
952
00:32:07,166 --> 00:32:08,667
I love potato salad.
953
00:32:08,667 --> 00:32:10,834
I put the mayo in there.
954
00:32:11,300 --> 00:32:12,867
Put the mustard.
955
00:32:12,867 --> 00:32:14,700
Add that relish up in there.
956
00:32:14,700 --> 00:32:17,300
You almost can't make potato
salad without relish.
957
00:32:17,300 --> 00:32:19,066
-[Troy] No.
-Very, very smart shop.
958
00:32:19,066 --> 00:32:22,000
Very good menu planning
from Thaddeus and Ashley.
959
00:32:22,000 --> 00:32:24,367
[Ashley] Oh, it's so good.
It's so good.
960
00:32:24,367 --> 00:32:27,567
All right. Hey,
we just made a new creation.
961
00:32:27,567 --> 00:32:31,200
Your first ever fried potato,
potato salad.
962
00:32:31,200 --> 00:32:33,166
Make sure
that sauce is spicy, baby.
963
00:32:33,166 --> 00:32:34,567
They like spicy around here.
964
00:32:34,567 --> 00:32:36,300
It's time to get
to the sauce, baby.
965
00:32:36,300 --> 00:32:38,000
I'm making some
little spicy sauce
966
00:32:38,000 --> 00:32:39,266
for these deep fried ribs.
967
00:32:39,266 --> 00:32:40,567
This is a spicy challenge,
968
00:32:40,567 --> 00:32:42,400
so I gotta hit 'em
with that spice.
969
00:32:42,400 --> 00:32:44,800
I'm gonna add some
extra hot sauce.
970
00:32:44,800 --> 00:32:47,066
Then I add
the cayenne pepper.
971
00:32:47,066 --> 00:32:48,567
[Damaris]
When I think of Cajun food,
972
00:32:48,567 --> 00:32:51,767
I definitely think
of cayenne heat.
973
00:32:51,767 --> 00:32:52,800
-Ooh.
-Make it hot.
974
00:32:52,800 --> 00:32:54,467
Make it hot.
975
00:32:54,467 --> 00:32:56,100
[Ashley] Food truck style.
976
00:32:56,100 --> 00:32:57,667
[Thaddeus]
Being on TV, once they see us,
977
00:32:57,667 --> 00:32:58,667
once they hear our story,
978
00:32:58,667 --> 00:32:59,900
we never know
what would happen.
979
00:32:59,900 --> 00:33:00,867
[Ashley] Right.
980
00:33:02,500 --> 00:33:04,767
[Thaddeus] This could
open up opportunity.
981
00:33:05,800 --> 00:33:07,266
I like that spice.
982
00:33:07,266 --> 00:33:09,800
[Thaddeus]
Spicy, deep fried ribs.
983
00:33:09,800 --> 00:33:11,500
Ooh.
984
00:33:11,500 --> 00:33:13,667
[Jacob] Oh, my gosh.
Where's the relish?
985
00:33:13,667 --> 00:33:14,767
-It's got heat.
-All right.
986
00:33:14,767 --> 00:33:16,266
[Guy]
Where's that relish gonna go?
987
00:33:16,266 --> 00:33:18,266
-[Clarissa]
It's going in the shrimp.
-[Jacob] Right?
988
00:33:18,266 --> 00:33:19,467
[Guy] Got it.
989
00:33:19,467 --> 00:33:21,567
[Damaris] Replace the acid
with your relish.
990
00:33:21,567 --> 00:33:23,367
Feels like
smart gameplay to me.
991
00:33:23,367 --> 00:33:25,867
[Jacob] Still keep it spicy
but, you know, balance it out.
992
00:33:25,867 --> 00:33:28,166
It'll cool it down a little
bit with the sweetness.
993
00:33:28,166 --> 00:33:29,533
Do we have enough or, uh...
994
00:33:31,667 --> 00:33:33,166
It needs more spice.
995
00:33:33,166 --> 00:33:34,567
-I have habanero right here.
-Cayenne, cayenne.
996
00:33:34,567 --> 00:33:36,100
-The easiest thing.
-All right.
997
00:33:36,100 --> 00:33:37,867
This is my favorite
taco on the truck.
998
00:33:37,867 --> 00:33:41,000
It's spicy
but has that cooling
999
00:33:41,000 --> 00:33:42,667
of the avocado lime slaw.
1000
00:33:42,667 --> 00:33:44,500
We're gonna make like,
um, kind of like
1001
00:33:44,500 --> 00:33:47,634
a blended guacamole
to dress our slaw.
1002
00:33:48,967 --> 00:33:51,967
Put some garlic,
cilantro, lime juice.
1003
00:33:51,967 --> 00:33:52,967
All right.
1004
00:33:54,667 --> 00:33:55,634
Oh, you got cilantro?
1005
00:33:55,634 --> 00:33:56,767
-[Clarissa] Yeah.
-[Jacob] Don't use all of it?
1006
00:33:56,767 --> 00:33:58,200
The best part
of having a food truck
1007
00:33:58,200 --> 00:33:59,800
is being on wheels,
1008
00:33:59,800 --> 00:34:02,500
being able to
go to different places,
1009
00:34:02,500 --> 00:34:03,767
meet different people.
1010
00:34:03,767 --> 00:34:05,667
[Jacob] If we win today,
we're pretty excited
1011
00:34:05,667 --> 00:34:06,900
'cause we're thinking about,
1012
00:34:06,900 --> 00:34:09,300
uh, putting an awesome
food truck park in Memphis.
1013
00:34:09,300 --> 00:34:11,166
It's gonna help a lot. Yes.
1014
00:34:11,166 --> 00:34:12,767
Come home. Let's ring it.
1015
00:34:12,767 --> 00:34:14,100
It's real pretty up here.
1016
00:34:14,100 --> 00:34:15,667
Rocking it out.
1017
00:34:15,667 --> 00:34:17,600
[Hunter] Okay, chefs.
You got four minutes.
1018
00:34:17,600 --> 00:34:18,800
Four minutes to go.
1019
00:34:18,800 --> 00:34:20,467
Your plates ready?
1020
00:34:20,467 --> 00:34:22,667
[Thaddeus] So, the first thing
that we put on the plate
1021
00:34:22,667 --> 00:34:25,200
is buffalo spicy fried ribs.
1022
00:34:25,200 --> 00:34:27,367
[Ashley] That sauce is spicy.
1023
00:34:27,367 --> 00:34:29,467
Ooh, the ribs look good
though.
1024
00:34:29,467 --> 00:34:34,166
And then going to scoop
my fried potato salad
1025
00:34:34,166 --> 00:34:36,400
next to the fried ribs.
1026
00:34:36,400 --> 00:34:39,367
Parsley, you know,
people want the parsley
1027
00:34:39,367 --> 00:34:41,367
a little more right here.
She need a little more.
1028
00:34:42,500 --> 00:34:43,967
It look good.
1029
00:34:43,967 --> 00:34:45,700
[Hunter] Ninety seconds.
1030
00:34:45,700 --> 00:34:47,100
[Jacob]
We put down our tortillas.
1031
00:34:47,100 --> 00:34:48,166
[Clarissa] Make it pretty.
1032
00:34:48,166 --> 00:34:50,166
[Jacob]
The avocado slaw, the shrimp.
1033
00:34:50,166 --> 00:34:52,600
[Clarissa] They're hot.
They have the relish.
1034
00:34:52,600 --> 00:34:53,800
Put a lime in each plate.
1035
00:34:53,800 --> 00:34:58,667
[all]
Five, four, three, two, one.
1036
00:34:58,667 --> 00:35:01,100
-That's it, chefs.
Stop cooking.
-[Guy] That's it.
1037
00:35:01,100 --> 00:35:03,000
[Ashley] Hot, spicy!
1038
00:35:03,000 --> 00:35:04,467
-They wanted spicy relish.
-[Clarissa]
Little sweet but...
1039
00:35:04,467 --> 00:35:05,767
-That's spicy relish.
-That's fine.
1040
00:35:05,767 --> 00:35:07,000
[Guy] Well teams,
you have proven
1041
00:35:07,000 --> 00:35:09,867
that you are just
not a one truck pony.
1042
00:35:09,867 --> 00:35:11,100
Let's take it to the judges.
1043
00:35:11,100 --> 00:35:12,433
Right this way.
1044
00:35:14,100 --> 00:35:15,233
[truck horn honks]
1045
00:35:17,400 --> 00:35:18,433
[truck horn honks]
1046
00:35:19,100 --> 00:35:20,600
All right, judges. This is it.
1047
00:35:20,600 --> 00:35:22,600
Game two
of our food truck families,
1048
00:35:22,600 --> 00:35:24,767
they had to make
something spicy
1049
00:35:24,767 --> 00:35:26,266
and it had
to incorporate relish
1050
00:35:26,266 --> 00:35:27,367
on their food truck favorite.
1051
00:35:27,367 --> 00:35:29,300
Our first team,
Jacob and Clarissa.
1052
00:35:29,300 --> 00:35:30,367
What did you make for us?
1053
00:35:30,367 --> 00:35:32,066
[Clarissa]
Y'all wanted, uh, heat.
1054
00:35:32,066 --> 00:35:34,266
So we made
our habanero shrimp tacos.
1055
00:35:34,266 --> 00:35:38,000
The shrimp is tossed
in our roasted tomato salsa.
1056
00:35:38,000 --> 00:35:39,567
That's where we threw
the relish
1057
00:35:39,567 --> 00:35:41,300
to give it like a little
sweetness.
1058
00:35:41,300 --> 00:35:43,667
[Jacob] And then we took
carrots and we shredded them
1059
00:35:43,667 --> 00:35:44,600
to make a slaw.
1060
00:35:44,600 --> 00:35:47,467
And then we tossed them
in a fresh avocado,
1061
00:35:47,467 --> 00:35:49,367
lime, and garlic mixture.
1062
00:35:49,367 --> 00:35:50,667
That's fire.
1063
00:35:50,667 --> 00:35:54,066
Well, you all delivered
on the heat.
1064
00:35:54,066 --> 00:35:57,166
It is without question spicy.
1065
00:35:57,166 --> 00:36:00,467
That partnered
with the sweet relish,
1066
00:36:00,467 --> 00:36:02,500
the stickiness of it,
1067
00:36:02,500 --> 00:36:04,700
the fermented punch
that you're getting,
1068
00:36:04,700 --> 00:36:06,867
it makes it feel like
this sauce is something
1069
00:36:06,867 --> 00:36:10,266
that took a very, very,
very long time to make.
1070
00:36:10,266 --> 00:36:11,266
Not just 30 minutes.
1071
00:36:11,266 --> 00:36:14,000
I think that
the platting is very,
1072
00:36:14,000 --> 00:36:16,667
very simple
and it's a little messy.
1073
00:36:16,667 --> 00:36:18,300
Okay. Thank you.
1074
00:36:18,300 --> 00:36:20,000
The flavor in here
is absolutely fantastic.
1075
00:36:20,000 --> 00:36:23,300
That light lime avocado
dressing that you did
1076
00:36:23,300 --> 00:36:28,266
the slaw in is creamy
and bright at the same time.
1077
00:36:28,266 --> 00:36:29,467
It's really well balanced.
1078
00:36:29,467 --> 00:36:31,200
At first when I took a bite,
1079
00:36:31,200 --> 00:36:32,767
I didn't get much heat,
1080
00:36:32,767 --> 00:36:34,200
but it definitely
creeps up on you.
1081
00:36:34,200 --> 00:36:35,467
And I love that
about this taco.
1082
00:36:35,467 --> 00:36:37,767
The tortilla needed
to be handled
1083
00:36:37,767 --> 00:36:39,266
a little bit differently.
1084
00:36:39,266 --> 00:36:40,166
They're a little bit too soft.
1085
00:36:40,166 --> 00:36:42,467
Maybe they need
to be grilled longer.
1086
00:36:42,467 --> 00:36:43,467
I live in LA.
1087
00:36:43,467 --> 00:36:45,266
Taco trucks
are my all-time favorite
1088
00:36:45,266 --> 00:36:48,200
and this is kind of screaming
that to me
1089
00:36:48,200 --> 00:36:49,667
-and I love that.
-Thank you.
1090
00:36:49,667 --> 00:36:51,100
All right. Not to be outdone,
1091
00:36:51,100 --> 00:36:52,567
team Thaddeus and Ashley,
1092
00:36:52,567 --> 00:36:53,600
what do you got for us?
1093
00:36:53,600 --> 00:36:55,967
So today we wanted
to give y'all different,
1094
00:36:55,967 --> 00:36:59,066
we did buffalo fried ribs
1095
00:36:59,066 --> 00:37:01,567
and a new invention,
fried potato salad.
1096
00:37:01,567 --> 00:37:02,567
Okay.
1097
00:37:02,567 --> 00:37:04,667
And then added some mayo,
1098
00:37:04,667 --> 00:37:06,667
some mustard and relish.
1099
00:37:07,867 --> 00:37:10,000
We all cracked open the Joy
of Cooking when we were kids.
1100
00:37:10,000 --> 00:37:11,467
You guys bring the joy
to cooking.
1101
00:37:11,467 --> 00:37:13,066
You really, genuinely do.
1102
00:37:13,066 --> 00:37:15,266
-I love watching you cook.
-Thank you.
1103
00:37:15,266 --> 00:37:17,367
Now this,
this is like Josh Allen
1104
00:37:17,367 --> 00:37:19,967
walking into the Anchor Bar
in the middle of winter
1105
00:37:19,967 --> 00:37:21,066
in three feet of snow.
1106
00:37:21,066 --> 00:37:22,300
This is buffalo.
1107
00:37:22,300 --> 00:37:23,467
That is fantastic.
1108
00:37:23,467 --> 00:37:24,700
You're a sauce whisperer.
1109
00:37:24,700 --> 00:37:25,667
-Thank you.
-That's true.
1110
00:37:25,667 --> 00:37:26,667
[Troy]
That's Really, really good.
1111
00:37:26,667 --> 00:37:28,000
You guys obviously have
never met anything
1112
00:37:28,000 --> 00:37:29,367
in your life that you didn't
like to deep fry.
1113
00:37:29,367 --> 00:37:30,667
-At all.
-[Troy] Uh-uh.
1114
00:37:30,667 --> 00:37:31,867
You're gonna put me
in the deep fryer
1115
00:37:31,867 --> 00:37:33,700
if I say anything bad
about your food.
1116
00:37:33,700 --> 00:37:36,166
-We would.
-I really do like the potatoes
1117
00:37:36,166 --> 00:37:37,200
the way that they turned out.
1118
00:37:37,200 --> 00:37:38,300
I thought they'd be
a little too greasy.
1119
00:37:38,300 --> 00:37:40,667
I thought they'd be
a little bit too fatty.
1120
00:37:40,667 --> 00:37:42,900
I wish you went
the creamy route though.
1121
00:37:42,900 --> 00:37:45,567
Here's why. Because if you
think about Buffalo wings,
1122
00:37:45,567 --> 00:37:47,200
you usually
have that blue cheese,
1123
00:37:47,200 --> 00:37:48,600
you have that ranch, you know.
1124
00:37:48,600 --> 00:37:50,800
You usually have a relief.
1125
00:37:50,800 --> 00:37:52,900
-Right.
-Props, props to you
1126
00:37:52,900 --> 00:37:55,800
because this doesn't
eat greasy at all.
1127
00:37:55,800 --> 00:37:58,300
This is surprisingly delicious
1128
00:37:58,300 --> 00:38:00,667
and rich in a great way.
1129
00:38:00,667 --> 00:38:01,900
-Thank you.
-Thank you.
1130
00:38:01,900 --> 00:38:03,867
And the relish
is used really well.
1131
00:38:03,867 --> 00:38:05,667
I think it was smart
to choose a dish
1132
00:38:05,667 --> 00:38:08,400
that always has relish in it
and just lean into that.
1133
00:38:08,400 --> 00:38:11,367
The platting, you know
I'm getting some of the sauce
1134
00:38:11,367 --> 00:38:14,600
running off
of the ribs onto the plate.
1135
00:38:14,600 --> 00:38:16,266
So, I wish that
it was a little tighter.
1136
00:38:16,266 --> 00:38:17,900
-A little bit neater.
-Right.
1137
00:38:17,900 --> 00:38:19,567
[Damaris]
This feels like a dish
1138
00:38:19,567 --> 00:38:22,066
that feels like
it's your favorite.
1139
00:38:22,066 --> 00:38:25,100
It feels like
each of these components
1140
00:38:25,100 --> 00:38:26,867
tell a story about you all
1141
00:38:26,867 --> 00:38:28,567
and I understand
why they're on your truck.
1142
00:38:28,567 --> 00:38:29,800
-Thank you.
-Thank you.
1143
00:38:29,800 --> 00:38:32,767
All right.
Thank you very much,
both teams.
1144
00:38:32,767 --> 00:38:34,100
The fact that you're
pulling this off
1145
00:38:34,100 --> 00:38:36,000
in a food truck,
pretty amazing.
1146
00:38:36,000 --> 00:38:37,100
This is gonna be a tough one.
1147
00:38:37,100 --> 00:38:39,200
So, I'm gonna send you
back to the kitchens.
1148
00:38:39,200 --> 00:38:41,400
We'll call you back.
One of the two teams
1149
00:38:41,400 --> 00:38:42,767
are gonna shop
Flavortown Market
1150
00:38:42,767 --> 00:38:44,367
for up to 20 grand. Good luck.
1151
00:38:44,367 --> 00:38:46,166
-Thank you.
-Thank you.
1152
00:38:46,166 --> 00:38:47,767
[Guy] Judges, 20 points
available in taste,
1153
00:38:47,767 --> 00:38:49,567
20 points available
in game plate,
1154
00:38:49,567 --> 00:38:51,200
10 points available
in plating.
1155
00:38:51,200 --> 00:38:53,834
Whose food truck favorite
was your favorite?
1156
00:38:58,367 --> 00:39:00,266
Thirty-seven to forty.
1157
00:39:00,266 --> 00:39:02,500
Jacob and Clarissa,
three-point lead.
1158
00:39:02,500 --> 00:39:04,400
Anybody's game.
Hunter, take it away.
1159
00:39:04,400 --> 00:39:07,100
-Let's see what you got.
-[Hunter] Okay. Here we go.
1160
00:39:07,100 --> 00:39:09,200
Thaddeus and Ashley.
1161
00:39:09,200 --> 00:39:12,066
Gameplay, 16 out of 20,
1162
00:39:12,066 --> 00:39:14,700
17 out of 20 on taste.
1163
00:39:14,700 --> 00:39:19,166
And plating, six out of ten
for a total of thirty-nine.
1164
00:39:19,967 --> 00:39:21,166
For 76.
1165
00:39:23,567 --> 00:39:27,600
All right. Jacob and Clarissa,
you need a 36 to tie.
1166
00:39:27,600 --> 00:39:28,900
[Hunter] Okay. Here we go.
1167
00:39:28,900 --> 00:39:31,667
Gameplay, 14 out of 20,
1168
00:39:31,667 --> 00:39:33,533
taste 16 out of 20,
1169
00:39:35,667 --> 00:39:38,367
and plating,
a seven out of ten
1170
00:39:38,367 --> 00:39:40,467
-for a score of thirty-seven.
-Oh, y'all.
1171
00:39:40,467 --> 00:39:42,500
[Hunter]
And that'll get you a 77.
1172
00:39:42,500 --> 00:39:44,166
[Troy] And a one-point win.
1173
00:39:44,867 --> 00:39:47,767
[Damaris] Oh, my God.
1174
00:39:47,767 --> 00:39:51,066
Thaddeus and Ashley,
the way you cook,
1175
00:39:51,066 --> 00:39:53,100
the enthusiasm you have,
1176
00:39:53,100 --> 00:39:55,400
the entertainment
you give people,
1177
00:39:55,400 --> 00:39:57,567
I would want to eat
really close to the truck
1178
00:39:57,567 --> 00:40:00,233
just so I could hear
what is going on.
1179
00:40:01,266 --> 00:40:03,066
I hope this isn't
the last time we see you.
1180
00:40:03,066 --> 00:40:04,467
-Thank you Ashley, Thaddeus.
-Thank y'all.
1181
00:40:04,467 --> 00:40:06,166
-[Guy] Great job.
-Thank y'all.
1182
00:40:06,166 --> 00:40:07,100
[Thaddeus] Good job.
1183
00:40:07,100 --> 00:40:09,367
This opportunity was amazing.
1184
00:40:09,367 --> 00:40:11,066
-My friend.
-Thank y'all.
1185
00:40:11,066 --> 00:40:12,800
You ain't gonna forget
about us.
1186
00:40:12,800 --> 00:40:15,367
-We'll be back.
-Yeah, see you next time, Guy.
1187
00:40:15,367 --> 00:40:17,200
[Ashley] Yes.
1188
00:40:17,200 --> 00:40:19,700
Jacob, Clarissa.
Congratulations.
1189
00:40:19,700 --> 00:40:22,834
Ladies and gentlemen,
there is our Food
Truck Family champions.
1190
00:40:28,600 --> 00:40:30,000
Now, comes the big money.
1191
00:40:30,000 --> 00:40:33,066
There's a chance
to score up to $20,000
1192
00:40:33,066 --> 00:40:34,166
here in Flavortown Market.
1193
00:40:34,166 --> 00:40:35,500
Here's what you got.
1194
00:40:35,500 --> 00:40:36,967
You can go to shopping spree.
1195
00:40:36,967 --> 00:40:38,467
There's 10 items on this list.
1196
00:40:38,467 --> 00:40:40,867
For every item
that you find in the market,
1197
00:40:40,867 --> 00:40:43,400
we will give you...
[clicks tongue]$2,000.
1198
00:40:43,400 --> 00:40:45,667
-You get all 10, you'll get...
-$20,000.
1199
00:40:45,667 --> 00:40:47,467
[Guy] 20,000 bucks.
1200
00:40:47,467 --> 00:40:49,000
That's one way to play.
1201
00:40:49,000 --> 00:40:51,100
-All right.
-And the other way,
1202
00:40:51,100 --> 00:40:53,767
is Hunter had been
in the back filling out
1203
00:40:53,767 --> 00:40:55,266
a very nice check for you.
1204
00:40:55,266 --> 00:40:57,266
And it is worth between
1205
00:40:57,266 --> 00:41:01,600
$12,000 and $20,000.
1206
00:41:01,600 --> 00:41:03,433
And it's sitting there
right now.
1207
00:41:04,400 --> 00:41:06,767
All right.
So, is it gonna be the check
1208
00:41:06,767 --> 00:41:09,400
-or the shopping spree?
-Just help me out.
1209
00:41:09,400 --> 00:41:11,567
I mean, I'm just trying
to cut through it all.
1210
00:41:11,567 --> 00:41:13,567
-I think
we're tired of running.
-Yeah, we're tired of running.
1211
00:41:13,567 --> 00:41:14,667
-We're gonna take--
-We're gonna go shopping.
1212
00:41:14,667 --> 00:41:15,767
-So, you wanna go shopping?
-Okay.
1213
00:41:15,767 --> 00:41:17,400
Oh, my goodness.
1214
00:41:17,400 --> 00:41:19,066
So, you're saying
you wanna shop?
1215
00:41:19,066 --> 00:41:21,400
I guess
we'll go for the check.
1216
00:41:21,400 --> 00:41:22,867
Troy,
can you give me a drum roll?
1217
00:41:24,967 --> 00:41:27,133
Let's see that check.
1218
00:41:28,500 --> 00:41:30,467
[Clarissa] Whoa!
1219
00:41:30,467 --> 00:41:32,100
[Guy] Are you kidding me?
1220
00:41:32,100 --> 00:41:37,300
$17,250.
1221
00:41:37,300 --> 00:41:39,967
I can't wait to tell the kids.
1222
00:41:39,967 --> 00:41:42,066
Hunter, you're giving
the store away.
1223
00:41:42,066 --> 00:41:44,000
[Clarissa] The money is going
into that food truck park
1224
00:41:44,000 --> 00:41:45,066
that we're putting in Memphis.
1225
00:41:45,066 --> 00:41:46,166
Oh, yes.
1226
00:41:46,166 --> 00:41:50,066
17,250 bucks.
1227
00:41:50,066 --> 00:41:52,367
They win big by one point.
1228
00:41:52,367 --> 00:41:53,867
And that's how we do it
in Flavortown, baby.
1229
00:41:53,867 --> 00:41:55,166
-[Troy] Yeah.
-We'll see you next week
1230
00:41:55,166 --> 00:41:56,400
on Guy's Grocery Games.
1231
00:41:56,400 --> 00:41:57,667
-Adios.
-[Damaris] Yeah.
1232
00:41:57,667 --> 00:41:59,066
-[Clarissa] Yeah.
-[Hunter] Congratulations.
1233
00:41:59,066 --> 00:42:00,266
[Guy] Well done.