All language subtitles for The Great Food Truck Race_S09E04_Bordertown Boom

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FLORENCE: Previously on
"The Great Food Truck Race"...

I'm excited
for Phoenix, Ed.

The five remaining
food truck teams..

We gotta
hustle.

...hit the streets
of Phoenix...

Let's go.

...and showed off their
culinary skills...

-Hell yeah!
-High five to that, man.

FLORENCE:
...using drink inspired dishes.

I love
the lemon and lime.

It's a
great balance.

While four of the teams operated
at full strength,

Ian, of Buns and Thighs,
was forced to compete solo.

IAN: The one man Buns
and Thigh today.

I can't leave meat
cooking on the grill

and go talk to somebody.

FLORENCE:
And despite his best efforts.

Here you go.

He struggled to keep up

with the rigors of
operating a food truck.

In the end, it came down to...

Just Wing It, and our one man
team, Buns and Thighs.

FLORENCE: But it was Ian who
ultimately turned in

his keys and took the
long lonely road home.

Tonight, the four remaining
teams head to the border

in Yuma, Arizona.

Who's hungry?

[ Cheering ]

FLORENCE:
Which team will be the next

to see their dreams
of winning $50,000

come to an end?

Find out right now on "The Great
Food Truck Race: Wild West."

Food Truck Road Trip.

♪♪

-Coming to Yuma, so pretty.
-Mexico's like right

on the other side of that
mountain range there, right?

Coming into Yuma, our menu
is gonna be a challenge

through this event because
we're in the middle

of the desert and seafood
is our main entrée.

EDDIE: The one thing we
definitely have is momentum

is on our side with that
huge win in Phoenix, so.

Yeah, we
won, but there was only

less than a $50 difference
between all four teams.

And then
there were four.

STEVEN: Look, man,
we're in Yuma now.

What do you call
people from Yuma?

I don't,
what do you call 'em?

Yumans.

[ Both laugh ]

Guys, I don't know
if you know this,

but Yuma was actually
the gateway to California

during the gold rush,
which is what we're doing

right now, right, we're
rushing for that money.

All right, listen.

We've been in like
third, fourth place

the entire competition.

We've never been in third,
don't flatter ourselves.

Okay, we've been in
the fourth place

the entire time, and I'm
really getting tired of it.

We need to change
some things up.

Bottom line is we can't
finish in fourth place

again because if
we do, we're gone.

Yeah.

Now we're down
to four trucks.

Big thing is, we want
to get to that $50,000

which is just right
around the corner.

I think our biggest
competition is gonna be Moo Shu.

CHELSEA:
It's scary to me that
there is only four teams

and it was so close
last time, like,

this could be a time
that we go home.

Yeah, we definitely need
some rhythm in the kitchen.

In Phoenix we
learned that location

is extremely important,
so coming into Yuma,

we've been doing our
research ahead of time

so that we know
a great location.

But then we're pulling
up this morning

and we realize that we're at
the Yuma Territorial Prison.

This is not what we
were expecting at all.

♪♪

Welcome...

to Yuma, Arizona.

-Yeah.
-Food trucks,

you are now standing on
the grounds of the infamous

Arizona Territory Prison.

The Old West's most
dangerous criminals

were loaded up on trains,
shipped right here.

If we're here because
anybody has to do time,

it's probably Chelsea.

[ Laughter ]

Not only did they
bring prisoners,

but they also brought
provisions that would be

distributed by ferry up and
down the Colorado River.

Now, on this cart,
right beside me,

are some provisions that
I've picked out for you.

One is an Old West
favorite, bacon.

Bacon was a great food source
for traveling long distances

because it was cured,
and it wouldn't go bad.

The other item is artichokes.

As a matter of fact, some
of the best artichokes

in the country are grown
right here in Yuma.

This will be an
artichoke relay race.

All I can think of is, "Please,
God, don't make me run.

Oh, God, please
don't make me run."

An artichoke is kind
of a tough plant.

Before you cook them,
they have to be trimmed

to remove some of this
tough inedible stuff.

Take a pair of kitchen
sheers, and then you got to

trim each leaf until
it's nice and flat.

And now when you get to
the part of the artichoke

that is really, really
tight, you're gonna go back in

with your paring knife and
simply cut everything off.

This is gonna allow steam
to penetrate the inside

of the artichoke so it cooks
nice and evenly, right?

So each person is gonna
trim five artichokes.

After I examine your
artichokes, you're gonna tag

another member of your
team, and we'll start

the whole process over again.

Now after each team
member has prepped

their five artichokes, 15
in total, you can come up,

grab a slab of bacon,
and then also grab

your $300 of seed money, and
then hit the mean streets

of Yuma, Arizona, to start
prepping and selling.

One more thing.

I want you to create your
best artichoke and bacon dish

and put it on your menu.

The team that sells the most
bacon artichoke dishes today

gets immunity in the
next elimination.

[ Oohing ]

This is the biggest
reward for any challenge

that we've had so far.

There are only four teams
here, so having immunity

in the next elimination
is a huge advantage.

We've got to win this.

On my go.
3, 2, 1, let's do it.

[ Cheering ]

♪♪

FLORENCE:
Careful, careful, they've
got thorns on the top.

New England Grill is
off to the races early.

All right, Kevin, you got it?

Kevin was
running so fast.

I've never seen
him run so fast.

Okay, come on.

FLORENCE:
There you go.

Nice and flat.

Nice and clean.

Like giving it a haircut.

You want to give the
artichoke a haircut.

All right, Chops' Shop,
you guys are working

on your second right here?

New England Grill now has three.

Mobile Moo Shu,
I like our style here.

By leaving the stem
on our artichoke,

we're able to turn
the artichoke quickly

and clip all the way
around as fast as possible.

FLORENCE:
New England Grill is almost
finished with their fifth.

Getting ready for the first tag.

See what you got,
let's see what you got,

let's see what you got.

Nice job.
Tag.

-Go, go, go.
-Come on, Christine.

Whoever gets this done
first is gonna have

a head start shopping.

FLORENCE: Here we go, Christine.
Five artichokes on the way.

I have never cut an
artichoke in my life,

so literally they
were a little prickly

and a little [ Cringes ].

Keep doing exactly
what you're doing.

Steady, steady,
steady.

Are you ready to go?
All right, nice job.

Mobile Moo Shu, second tag.
Looks good.

Let's see what you got.

All right, great, go, go.

-Come on, keep going.
-Looks good.

All right, second
five up.

Let's go, let's go, let's go.
-Mom goes out there

to go grab her five and
probably took her

about 10 minutes to jump
up and reach each one.

FLORENCE:
How are you doing, Christine?

-Doing good, honey.
-All right, so you got

five done. Okay, working
on your second five.

A little jagged at the top.

It was tricky,
it was tricky.

And P.S., the knife they gave
us couldn't cut a five.

-Perfect, perfect.
-What are you doing, brother?

Cutting.

Basically, we're doing
the chip, chip, chip,

chop, chop, chop,
snip, snip, cut it.

You got it.

FLORENCE:
Mobile Moo Shu.

Good job, you're off.

Check.

-New England Grill.
-Come on Eddie.

Mobile Moo Shu,
New England Grill,

and Just Wing It are
now on their third

five artichokes.
-Come on, come on.

FLORENCE:
Chops' Shop is two artichokes
away from a second five.

-Go, Eddie.
-Hi, kids,

it's culinary time.

Steady, steady, steady.
Bang 'em out, bang 'em out.

It's the first time
I've ever done this.

Can't watch.

Did you see the evil eye
New England was giving us,

though, because, "That's not
how you cut an artichoke."

Oh, my God, look
at those things.

Mind your business.

It's how
we cut artichokes.

Nice job, coming in for
the last five, Chops' Shop.

-Go, Sonia.
-Pulling up the rear.

Coming in for the last one.
-Check.

FLORENCE: Just Wing It is
the first one out.

Did he just say that I
won a relay race?

Grab a slab of bacon, you
guys are off. Nice job.

Nice job, you guys.

-Bye, y'all.
-See you at the finale.

Before I knew it, other teams
are getting ahead of us.

We're dead last.

This could be really bad.

FLORENCE: Just Wing It is
the first one out.

-Bye, y'all.
-See ya at the finale.

You got it, you
got it, you got it.

Just Wing It finishes first,
and we've really got to hustle.

Here we go, here we go,
here we go.

FLORENCE:
Mobile Moo Shu, you guys got it?
All right, it looks great.

Come grab your bacon
and your money.

New England Grill, way
to go. Nice job, guys.

300 bucks, grab your bacon.

-Tyler, see ya in Yuma.
-Let's go, let's go.

FLORENCE:
Let's go, Chops' Shop.

You got it?

Way to go, Chop Shop, 300 bucks,
get your bacon,

and get your butts
out of here. Let's go.

Bringing up the rear,
Chops' Shop,

See ya on
the streets, everybody.

♪♪

Three wings, spinach dip,
with some tortilla chips.

-Okay.
-Boom.

So we figured that we're gonna
make a artichoke spinach dip

topped with bacon.

All right. We got to pop
into this grocery store

and get in and get out.

We decide that we could
add in the artichokes

and the bacon with the
cream cheese and make

a really nice wanton.

-Get a cart.
-Get a cart.

CHRISTINE: Look at me, my shoe's
untied, I'm a disaster.

-Come on, Christine.
-Where is she?

So our artichoke
dish is a shrimp BLT

with a spinach and
artichoke spread.

Oh, bro, we're gonna knock
this out of the park.

KEVIN:
This is our aisle right here.

We already know we need
chicken, we need some sauces,

and we need our seasoning.

Okay, so then we need
chicken thighs.

Seven pounds? That's a lot.
-That is.

Chops' Shop,
Chops' Shop.

BRYAN: For our challenge
dish to win immunity,

we're doing jumbo
shrimp brochette.

There's frozen
shrimp right there.

In the past, we've been
purchasing a little

too much in the beginning.

That's probably
all we'll need.

Our new strategy, we
want to basically go

a little tighter, so
that way we can sell out

of our product and make money

versus spending all our money
and not selling anything.

Hopefully that's gonna
help us out here in Yuma.

-Mark. How you doing?
-Good, how are you?

We meet Mark the
manager at check out.

We want to know if
we can park here.

That's no problem.
Definitely, definitely.

We'd love to have
you guys here.

STEVEN: We're gonna be selling
outside of the store.

We got the best location ever.

It's good to be king of
Yuma! I tell ya, man.

What you say it!

CHELSEA:
I feel like this is gonna
be a good spot because

it was already listed on,
like, events to do in Yuma

and it's right in downtown

where there's pretty good
foot traffic.

We decide that we're
gonna set up shop

at Littlewood CoOp.

It's an art gallery in Yuma,

and the people there
are super cool.

We should be open probably
about five minutes.

We're worth the wait.

On today's menu, we're gonna
have our Moo Shu tacos,

our beef bolgagi fries,

and then our bacon
artichoke wantons.

Got those
artichokes steaming.

I don't know
how long they take.

This is an extremely
tedious process.

I have never made
this dish before.

I do not know what
is gonna come of it.

CHELSEA:
We melt the cream cheese
down, we add scallions,

soy sauce,
artichokes, and bacon.

Well, we can
start opening 'em.

-Well, that's the easy job.
-Is it?

CHELSEA:
We mix it all together, and
then stuff it in the wantons.

That looks
good, Michelle.

We drop them in the deep fryer.

We cover them with a hoisin
and a honey sriracha sauce.

We're cooking as
fast as possible.

-This is the main street?
-I think so.

-Oh, this is hilarious.
-Yeah, this is our main street.

We head straight to Main Street.

Best parking spot in the city.

Hi, how are you?

Welcome to the
New England Grill.

KEVIN:
So, spinach and artichoke dip
is a huge thing back East.

We're gonna make it as a
spread on a shrimp BLT.

EDDIE: We're cooking all
the artichoke off,

we might as well, right?

Spinach artichoke spread
is kind of a no brainer.

We get some beautiful
ciabatta bread.

Obviously
the beautiful bacon

that's gonna go
perfect together.

So we're gonna get
our cream cheese soft

for our spread, and then
we're gonna be able to mix in

the artichokes and spinach
and all the fun flavors.

This will definitely be the
best meal featuring artichokes.

We're also gonna serve
the fish and chips.

We are gonna
stink up the block.

♪♪

There's
Jimmy D.'s bar.

You can see it's the
coolest bar in town.

While walking down the street,

I end up meeting
the local official

for the county of Yuma.

We own
the space in-between.

You're welcome
to set up.

Appreciate the business.
Thank you very much.

-Hope you win.
-Yes, sir.

-Okay, let's get going.
-We're here to start

doing the
artichoke jalapeños.

For our challenge
dish to win immunity,

we're gonna do jumbo
shrimp brochette.

Do some jalapeño, little cream
cheese artichoke hearts,

shrimp, wrap it in bacon,
drop it in the fryer,

be nice and crispy.

Serve 'em up, three to a plate.

We're also doing our
Bourbon Street tacos

with blackened chicken.

We've even got a very
nice little snack.

We're doing our spicy and sweet
sopapillas.

Crispy tortillas, then
a little bit of sugar,

cinnamon, and cayenne
pepper for a little spice.

Oh, you want everything,
Okay, we're gonna do that.

Two of the specials.

One special and
one Bourbon taco.

Trying the special here at
Chops' Shops. That's good stuff.

The bacon's very succulent.

This is really good.

BRYAN: We've got a long line of
people.

Our only worry is, did we
buy enough food this time?

STEVEN:
You guys don't forget
the artichoke dip.

That's the immunity.

We're gonna do a spinach
bacon artichoke dip.

Probably put a little
hot sauce in there.

SHARON: And plate it up
with some chips.

Are you doing your honey
sriracha?

It's done.

SHARON: People really don't
want to buy something

that's not chicken
wings off a truck

called Just Wing It.

So we figured the
best thing we could do

is to concentrate on
what we know how to do,

and was to fry
the chicken wings

and to make our sauces, and
at least be the top sellers

this week.

-All right, let's hit it, y'all.
-Fine people of Yuma,

how we doing?

[ Cheering ]

Ooh, Yuma!

Yo, Yuma came out in the
masses, you hear me?

-Six garlic buffalo.
-An order of honey sriracha

and garlic buffalo.

Of course, we're gonna
have my momma chicken,

we gonna have his
garlic buffalo.

-Another honey sriracha.
-We had an Asian

inspired sauce, we
had a honey sriracha.

We had a barbecue.

My favorite is the
honey sriracha,

but honestly, the garlic
buffalo is fantastic.

One of the lessons we
learned since the first week

was that the best way
to run a food truck

is to designate
people to do things

that they know how to do best.

So Steven is great with sales.

STEVEN: Guys, are we
having fun, though?

-Absolutely!
-I'm having fun, too.

I'm gonna worry about the
sauces and serving the clients.

How many more of the
garlic one do you need?

And Kevin is gonna
do what he does best

and worry about the chicken.

STEVEN: Dude, Sharon,
let's just sell, sell, sell.

We're gonna need more chicken.

♪♪

Hi, guys, what
can I get for you?

One sweet taco and
vegan artichoke.

Yeah, absolutely.

One wanton and one
moo shu, please.

We're gonna really try to
push the bacon artichoke dish.

-Here's another wanton.
-That's the only one

that we need to sell
to get immunity.

Wanton and a taco.

The team that serves the most
bacon and artichoke dishes

wins immunity for
the next elimination.

-Here goes one wanton.
-We're getting immunity, baby.

Whoo!

We've got a big line of people,

and they definitely
want to eat our food.

The sauce on top is really good.
You can taste the bacon bits.

It's really yummy.

One wanton,
one loaded fry.

I got the loaded fries.

Meat's tender, sauce is great.

Fries are cooked
well, really tasty.

All together it's
just a perfect combination

of flavors
-You getting some

people out there,
Christine, ready to go?

Oh, yeah. One artichoke
special and one fish and chips.

We had a line and the
orders were flying in

left and right.
-Keep making 'em.

You got it.
-Here you go, my love.

Okay, fish and chips are
coming right up, guys.

Fish and chips in the window.

Yuma's my
new favorite city.

We need
more change already.

CHELSEA: You got to pull
one more wanton, please.

-Our line is crazy.
-I need a Moo Shu taco

and a wanton.
-We're running low.

We were not expecting a
crowd like this today.

We are running
out of cabbage.

We have orders
coming in so quickly

that we're gonna
run out of food.

This is it
for cilantro.

Do we have more green onions?
-No.

Is there anything I can help
you guys with right now?

-No, we're screwed.
-We're running out of food.

We ran out of both
beef and chicken.

Like we're actually
screwed for it.

FLORENCE: Day one in Yuma is
off to a hot start.

Just Wing It has a steady
line at the grocery store.

New England Grill and
Chops' Shop are serving strong

near Main Street.

And Mobile Moo Shu is
in the Yuma Heights area

problem solving how to
handle running out of food.

We're gonna have
to end up moving

just because we
got to get stuff.

-All right.
-We have to go back

to the store and we
know that it's important

to continuously sell and
any down time can really

hurt you during this game.

This is definitely
a setback, I feel.

Since we have to get more food,

we decide we're gonna
sell at the grocery store.

CHRISTINE: We got four fish and
chips coming, right, Kev?

I got a bunch of fish
and chips coming.

We're gonna be out of
food in about 20 minutes.

We had cruised through
so much product.

Sure enough, we're
out of the fish.

-Tell her we're out of the fish.
-No fish and chips.

Right now we're out
of fish and chips.

I get a little
panic attack there.

This is not good.
This is crazy.

All these people in line
and now all of a sudden

I'm not worried that we're
not gonna sell anything,

I'm worried that we are
gonna sell something.

-We need...
-I hear ya, I got it.

-...bread, tomatoes.
-Got it.

Go, be as fast as
humanly possible.

Hurry up.

♪♪

-We still got a line?
-Oh, we got a long line.

-We need more chicken, right?
-Yeah, we're gonna need

some more chicken.
-All they have left

at this grocery store
is frozen chicken.

But we don't do
frozen chicken wings.

We're gonna do whatever
we gotta do to make sure

that we're not sitting
here twirling our thumbs.

But you know what?

We'll improvise.

We can just
sell the special.

We have
spinach artichoke dip.

[ Cheers ]

STEVEN:
One with no bacon.
10 specials?

-10 specials.
-Whoo. 10 specials.

Best artichoke
dip I've ever had.

Very smooth and
creamy, very tasty.

-Whoo!
-I tell ya, man, this is going.

In this competition,
I think we're finally

getting into a rhythm.

Sell, sell, sell.

We're making connections.
-There's your street tacos.

-Our menu's getting tighter.
-Okay, one of everything.

BRYAN:
We're prepping a lot better.

That's things you need to have
to run a successful business.

-One special and one taco.
-We don't have too many

more specials left.
-No specials?

Did you say no specials left?

I have one special left,
that's it, it's cooked.

We can do one
special, that's it.

We should have bought
some more, yeah.

-Look at their line.
-Oh, my God.

[ Honking ]

-We've arrived, guys.
-Oh, look.

KEVIN: There's another
truck pulling up.

Park right there,
park right there.

-Where they at?
-They're right there.

So, foo foo shu goo had
the bright idea to pull

right on up beside us.
They're gonna sell on our turf.

They can't park here.

-Please do Moo Shu a favor...
-And boo them.

[ Booing ]

[ Chanting ] Just Wing It,
Just Wing It, Just Wing It.

CHELSEA: We're cooking as
quickly as possible,

but it's like 20 minutes
before we have

actual stuff ready for you.

MAN: Still faster than
the lines over there.

That's what
I'm talking about.

One BLT, honey, and then
I'll be right with ya.

Now we're just
waiting on the BLT's.

-Soon as Eddie gets here.
-All right.

I'm watching these
people all line up,

I cannot believe this
and I'm trying not to get

too nervous.

All right, honey, hold on.

I'm worried that this
is gonna all go to hell.

Where's Eddie?
-We have people

standing around and
waiting for food.

Those are sales
going out the window.

BLT's will be a couple minutes.

Bacon will be right
here any minute.

So, there's a lot
of pressure on us.

Where is he?[ Honking ]

-And there he is.
-Hurry up.

EDDIE:
Let's go, let's go, let's go.
We're backed up.

Right here, Eddie,
give me the bag.

-Kev, to the window.
-Go, go, sell.

One BLT, Chef, one
fish and chips.

We're selling
shrimp special,

we're selling fish and chip,
they're both flying out.

One BLT, one fish
and chip, Chef.

Keep it rocking,
keep it rocking.

No other team can keep
up with this pace.

BRYAN: That's your tacos,
sopapilla coming up right now.

SANDRA:
Then I got the rest of
this bacon, that's it.

We're probably running
out in just a second.

Okay, well, let me know
'cause then

I'll have to tell 'em
we have a hold.

We're slowly starting
to sell out of items.

We're out of chicken, too.

We're running out of food.
Take off the street tacos,

I don't have the chicken
for that.

We're thinking, do we
need to go buy more food

or stay here?

We might have to go send
somebody to go shopping

in a second.
What time is it?

-We have an hour.
-No, we won't have time.

We won't have time to prep.

If we leave, we're
gonna lose the crowd.

SONIA:
What do I need to tell people?

That we're gonna
have to take a break,

shut down, and come back?
-We can do sopapillas

that's all we can do right now.

We've got plenty of sopapillas
if you have a sweet tooth.

We decided to just keep
on selling what we have

and just try to sell out.

Nobody? Okay.

So we really made a
mistake this time, guys,

and we didn't
buy enough food.

There's that.

All right, I need
some wantons going.

Taco and a fry.

Two wantons.

-One fry and two tacos.
-You guys are hungry.

The people of Yuma
are absolutely insane.

Nobody has showed up like
the Yuma people have.

Yuma's rolling deep.

There's two more.

We were starting to sell
out of spinach dip.

I've gotta
get chicken, guys.

-Oh, yes, sir.
-But we bought all

the fresh chicken, now we've
got to think on the fly,

what are we gonna do?

We just
do drumsticks?

SHARON: Yeah, we're
doing giant wings.

We're just gonna
make dino wings.

We just buy drumsticks,
and we're gonna drop

some drumsticks and sell 'em.

Come look at them legs, ain't
Just Wing It no more.

We're Just Drumming It.
-We came for your chickens,

but we killed your
dinosaurs, so we got

dinosaur wings from now on.

SANDRA: So we just have one
order left, right, right?

CHRISTINE:
One fish sandwich, Chef,
and that's it, we're closed.

-Final for your order.
-Okay, this is the last one.

One order left,
Steven, last order.

All right, last order
going out for the day.

Thank you, guys.

-Aren't you proud of me?
-We nailed it, bro.

We did it, we did it.

So we're excited, we have
our biggest sales day ever.

Yuma was
really good to us.

This is what we
were waiting for.

I'm feeling very proud of
New England Grill right now.

That was
a heck of a day.

♪♪

-All right, my loves.
-You got that side,

I've got this side.
-Got it.

-On three together.
-Jesus.

You all right?

-Did we knock her out?
-You okay?

-We got a finger?
-Bumped her head.

♪♪

-We clipped her.
-All right. Breathe, breathe.

KEVIN: You're okay.
Breathe, breathe, breathe.

Take it easy.
-Christine's unconscious.

We knew protocol was to get
her medical help immediately.

CHRISTINE: Oh, God.

EDDIE: She went straight down
like a ton of bricks.

[ Sirens blaring ]

KEVIN:
Yesterday was both a great day
and a little bit scary, huh?

A slight neck sprain and a
concussion, but you know,

at least she's okay.

EDDIE: Today we are without
Christine and the race

is out of mind.

Health and family first
in this job, you know.

So hopefully we see her soon.
-Yeah, hopefully.

For us it's more
about her well being.

Right now we're
a two-man show

and we're just
gonna run with it.

[ Telephone ringing ]

STEVEN: Hold up.

-Tyler's calling.
-Nice.

Hey, good morning, teams.

-Tyler.
-I bet you guys

are eager to find out who won
the challenge, am I right?

You're gonna have to
wait until elimination

to find out the results.

We have to wait until
elimination for the results.

FLORENCE:
So here's the deal, guys.

In the spirit of the Wild West,
I'm gonna outlaw your top dish.

Outlawing your most
popular dishes.

That's right, guys,
your best dish must go.

Chops' Shop, say goodbye
to your Lone Star Nachos.

-We can't do the nachos.
-What?

Just Wing It, you guys
are gonna have to lose

your garlic Parmesan wings.

Garlic Parm has
got to go.

Mobile Moo Shu, your
Moo Shu chicken tacos

are now 86'ed.

We're losing our Moo Shu
chicken tacos.

And New England, your
fritters are gone.

No fritters.

All of these items
are off the menu

and they're gonna
have to be replaced

with a brand new dish.

All right.
Thanks, Tyler.

We'll do
the cowboy quesadillas.

Do you want to do
something with shrimp?

Yes, we'll figure out
something with shrimp.

Why don't we go back to
like those Korean bites,

would that work?

-Oh, the chicken bites?
-Yeah.

Yeah,
let's do that.

All right, let's get out of
here. Let's get the ingredients.

BRYAN: Come on, ladies.

Our strategy for
today is to make sure

we're gonna buy a lot more food
than we bought yesterday

so that we were able to
accommodate more people.

-Tomatoes are right here.
-You think three?

CHELSEA:
Because we're gonna do
boneless chicken bites

as our...
-Yeah, as our--

...orange chicken one.

SHARON: Did you guys want to
do a roasted pineapple

and barbecue?
-Yeah, why not?

We're gonna need almost
200 pounds of chicken.

These are still --
these are fresh.

KEVIN: Maybe while we're cooking
these, these can thaw.

Yeah, we just have
to keep them out.

KEVIN: The only thing we should
get peeled to vein.

Yes.

We decide to keep
the menu very simple.

We need cheese.

We decide to do a
shrimp quesadilla.

-P and D no tail.
-Let's do that.

Man on phone:
You're still good.

I mean, we're still in the
same spot, it's still good.

Awesome, we'll see you
down there shortly.

We're gonna basically
try to park right back

where we were at the day before.

We already drew a
crowd prior to that.

You all get started prepping
and we need to start selling.

-Got it.
-I got to make a phone call.

I had an idea that I could
call the mayor of Yuma.

Small town, maybe he'll
pick up, and he picks up.

Mayor Nichols, how are you?

He's going to give us
a spot, downtown Yuma,

where there's a big
art festival happening.

Bye.

MARLEY: I think this art beat
is gonna be huge.

I bet it'll be real similar
to what we have at home.

We know that there's a
popular event in Yuma

called the Art Beat,
and we feel that it's

a great place to sell.

-We'll be able to be here?
-We are.

We finish up and we
head right back down

to the same location,
basically, as we did last night.

-Hold on.
-We see that

the whole main street
is barricaded off.

That whole place is
blocked off, but if we can

talk to somebody,
and get pulled in.

And we run out.

-He's the mayor.
-Is he really?

KEVIN: We see the mayor there.
Doug Nichols.

-Kevin, nice to meet you.
-Nice to meet you.

We have a quick conversation,

they might be
interested in having us

as part of their festival.

I got a spot here and I
got a spot over there.

Yeah, we'll take that.

Opened the barricade.

[ Honking ]

Thank you, sir.

And we have a parking
spot within five minutes.

This is pretty good.

Kevin, this way.

KEVIN: Head to head
with the wing guys.

-Are they over there?
-Yep.

EDDIE:
These guys got a spot
right across from us.

But I actually like
ours much better.

How did they get over there?

And we see clam chowder
truck parked across from us.

What's pissing me off
is this whole idea

was our idea.

Today's gonna be
a very long day.

STEVEN: Let's go,
let's make some sauce.

All right guys, barbecue,
lemon pepper, buffalo.

Pineapple barbecue.

Oh, this is gonna be good.

So today we're not allowed
to use our signature garlic

Parm recipe, so we're
gonna replace it

with a
pineapple barbecue.

-That's good.
-It's really good.

-Oh, that is.
-Right?

I'm just gonna start making
quesadillas on the grill.

So we decide to go ahead and
take one of our older menu

items and put it back on there.

Our cowboy quesadillas.

We're gonna use the same Olathe
corn,

we're gonna stuff it with
some blackened chicken,

cheese, tortilla, top it
off with fresh guacamole,

and fresh pico.

We're gonna do our
Bourbon Street tacos.

And we're doing those
jumbo shrimp brochette.

SANDRA: We're gonna kick
some butt today, guys.

CHELSEA: It's important that we
do something a little bit

different, so that's why
I kind of wanted to do

the orange chicken bites,

because like everybody
likes orange chicken, right?

Today instead of
the Moo Shu tacos,

we're gonna have the
orange chicken bites.

You want me to cook
the chicken now?

-Yeah.
-Okay.

Orange chicken bites
are chopped up thighs

that we soaked in
buttermilk and chili paste,

dredged in flour,
and deep fried.

Once they come out
of the deep fryer,

we throw them in an orange
zest sauce that we made

and serve them over
a bite of coleslaw.

Back to my horrible
chicken cutting.

-We're ready.
-Let's get rolling.

I'm gonna actually
start to take tickets

and see what we find out.

Shrimp quesadilla.

$10 please.
Thank you.

We're making a shrimp quesadilla
with homemade pico de gallo.

We got fresh
vegetables on there,

we got some beautiful
shrimp, some fresh cheese,

then we're gonna serve
it to the people.

She can't even talk
she likes it so much.

They're good.

-Chef, one fish and chips.
-Fish and chips.

-Look at us moving it along.
-Not gonna get that

at Wing Dings.

-Are they already selling?
-Are they selling?

STEVEN:
Yeah, come on, let's go.

New England's got
a line, let's go.

-We got a line, too.
-Let's hit it.

Yuma, how we feeling?

Come on, let's hear the love.

[ Cheering ]

They came out by the
masses, y'all hear me?

Got a honey sriracha
and a pineapple, please.

I need two B loads.

Two barbecues and two honey
srirachas up right now.

They'll be right up.
-People are walking over

from their line to us now.

[ Laughter ]

STEVEN: Who wants to eat lobster
in the desert, not me.

EDDIE: Another shrimp queso,
brother.

-Quesadillas.
-One fish and chip,

one queso.
-One fish and chips.

-I need some quesos, too.
-Quesos are cooking.

KEVIN: We had two people on
the truck that one time.

Now we just have one.
-Let me know when you

want me to slow it down.

There was over 30 people
already waiting for food.

EDDIE:
That's eight all day, bro.

It's gotta cook, it's
gonna be a couple minutes.

We are gonna struggle
through today.

Eddie.

Are you kidding me?

-Mama's home!
-This is what

I was talking about!
-Mama's home!

This is definitely
shocking to see her here.

Thank God
you're back.

But we desperately need her
on this truck right now.

Don't kill her.
-Are you happy?

Don't kill her!
-Are you happy?

Are you happy?
-Of course.

It's like a huge weight is
lifted off our shoulders.

First of all, that she's okay.

Second of all, that
she's gonna take care

of the front of
the house for us.

Go get 'em, Christine!

All right, folks, who's next?

I grab my little pad and said,
"Let's light this candle."

Fish and chips?
You got it.

Fish and chip heard.

The band is back together.

-Sandra?
-Yes.

Let me talk to you,
I'm sorry.

Oh, is there gonna be
traffic coming through here?

As we're prepping,
the lady lets us know

that we actually
can't be parking here.

We actually have to move
to another location.

So are we just gonna be
pulling up right there?

Y'all need
to pack it up,

'cause she's gotta
let us in right now.

We know there's the Art
Beat festival going on.

We decide to set up shop there.

SANDRA: Going to First. It's
just up around the block.

MARLEY: Uh, Chops' Shop just
pulled up next to us.

LINDSEY: Are you guys planning
to move right now?

-We have to move?
-Yeah, like, all the trucks

need to be on the main street.

Steven say, "Hey, we
fixing to move, homie."

STEVEN:
Now we have to move?

I'm like, "But the
chicken in the grease,

"what you want me..."

STEVEN: We have a line now.
I don't understand why...

Hope we don't lose
all this business.

They're making us move.

They want us to move.

We're gonna be moving
right over here.

We got to pack it up and
move around the corner.

STEVEN:
Right here.

So we pull up and I see Moo
Shu, Chops' Shop is there.

I don't see New England.

-Hi. How are you doing?
-Ed.

Lindsey from the art center.

So what we need
you to do right now

is just to move on to the
festival, the event itself.

KEVIN:
We have a great spot.
We're pumping out food.

Next thing you know, we have
to move down the street.

You gotta move all the
way down the block.

We're just moving
around the corner,

but we are moving next
to all the other trucks,

so that's gonna have that
competition side by side

and head to head.

[ Honking ]

What's that blowing?

Yeah, that's good,
bro, go forward.

Hey, guys,
there goes our menu.

All right, Yuma,
we are open!

[ Cheers and Applause ]

We're opening up,
guys!

[ Cheers and Applause ]

Ladies and gentlemen,
who's hungry?

[ Cheers and Applause ]

-One high man, one loaded.
-Two bulgogi fries.

One quesadilla,
one street taco.

Lemon pepper, barbecue.
I need a Buffalo!

Three shrimp quesadillas,
Chef.

KEVIN: Heard.

Two fish and chips.
We got two quesadilla.

Queso's coming out.

There you go,
sweet pea.

It's off to the races.

I got two tacos coming up.

Okay, one high, one fry.

All the trucks have a
pretty good size line.

It's really just gonna
come down to who can get

the food out fastest.
-Let's go, let's go.

Okay, we got the high.
We got three loaded fries.

We got another fry, so
we got four all day.

We got one chicken bite.

Yeah, you gotta
call these out, Mar.

So Chelsea's kinda snapping
at me about the receipts.

-So...
-I need -- I need bites.

MICHELLE:
There go the bites.

CHELSEA:
Okay, so when they're done,
then you have to pull 'em.

-I'm not done with those.
-Marley, it goes here.

-Give me just a second.
-Pull them like this.

The tensions are high,

and it just escalates
way too quickly.

Okay, then you
got to deal with it.

I know.
I'm trying to.

I am pulling the tickets and
handing them to the customer.

Okay, that's why I just called
out three more loaded fries.

Chelsea, I'm handing
her the food,

and then I'm turning around
and grabbing the ticket.

Well, pull the ticket
with the food, Mar.

She needs to stay in her
lane and realize that, like,

I've got this under control.
I just need to get my rhythm.

God.

STEVEN: You heard the two
honey srirachas?

-Yeah, coming.
-Looking at, like, 200 pounds

of wings today, at least.
-Easy.

We can't even count how much
chicken flying out the window.

SHARON:
Hold the chicken.

We only got one and
a half order left.

STEVEN: Now we're done.
There's no more chicken.

We're running out of chicken,
and I can't believe it.

It's still
a little frozen.

The problem is that we
bought a hundred pounds,

fresh, partly
frozen chicken.

They say that these
was gonna be defrosted,

but look at all that
ice on that chicken.

STEVEN:
Take a look at the other trucks.

They got a line, so
I'm just freaking out.

So what can we do?

We need to go
get more chicken.

KEVIN: Might as well go to the
store, get some fresh chicken

and let these thaw.

I know all the chicken that's
left in Yuma is frozen.

Um, and I find one grocery store
that has fresh chicken left.

I'll see you guys
in 15 minutes.

KEVIN:
Somebody from Yuma go with him!

Please, God, don't let
him get lost in the sand!

One street taco.

We've got a ton of tickets.
We're trying to get 'em out.

Tacos, quesadillas,
brochette.

Three tacos
are coming.

We're making 'em,
slapping tortillas.

She's tossing cheese,
throw in guacamole,

pico, chicken.

Look, all right
there on the counter.

-Oh, yeah, yeah, yeah.
-It was chaos in there.

You need to make sure
you're doing 'em to order.

You know, you're
making a whole bunch.

MARLEY:
One loaded, one bite.

CHELSEA: You guys, we're almost
out of honey sriracha

and Korean barbecue.

MICHELLE:
We're running low on everything.

We cannot afford another
trip to the grocery store,

but at this point in the
game, it's necessary.

We're gonna probably just have
to close shop for a second

and shoot to the store.

Yeah.

CHELSEA:
This is the worst
time to close down,

but at this point, we
have no other options.

♪♪

-Two quesadillas, Chef!
-Coming up.

I'm working at a
super fast pace.

One more fish and chip,
my love.

Going through those kettle chips

faster than we can
even keep up with.

-That's our last bag.
-We have none?

-None.
-Definitely one more run.

Yeah, it feels like
we're gonna need it.

I got to
run to the store.

EDDIE:
With the competition
that we had around us

right in the middle of this
pack, this is disastrous.

The only thing that
could have been worse

is getting smacked in
the head with the door.

KEVIN: Hurry as fast as you
can, okay, brother?

-Yes!
-Oh, God bless you.

Finally Steven comes back
with more chicken wings.

I got everything
that Yuma had left.

I'm not even kidding.

You took all they chicken
supply for the next month.

We're back in business.

One barbecue,
one Buffalo.

-Yes.
-Heard.

-This all of our shrimps?
-It's getting low.

SANDRA: No, this is it.
This is it right here.

Oh, that's it.

We're slowing running
out of some of the items

we had prepped.

We're gonna have to pause
and clean and do this.

Yeah, we're gonna
have to pause.

After that, Sonia,
we have to pause.

We're having to shut down right
in the middle of prime time.

All right,
we hate to say this.

We're just gonna take
a 20-minute break.

We need to prepare, so if
you could just hang in there.

They've got three other options
that are our competition

plus others down the way
that hopefully we're not

gonna lose too many people.

-Michelle just got back.
-Yes, I got some groceries!

MICHELLE:
At this point in
the competition,

we have a really long line,
but we still have prep.

-Does everyone else have a line?
-No.

It looks like Chops' is either
waiting to prep or something.

Nothing's going out their door.

CHELSEA: New England's, like,
dead down there.

Christine's out socializing.

It doesn't look like they're
putting out any food,

but she's standing out there.

CHRISTINE:
Actually, we're waiting

on the shrimp
quesadillas right now.

We just had to go get
some more supplies.

Come on, Eddie.
Where is he?

CHRISTINE:
There he is. Yay, Eddie!

Our chef is back.

You came
just in time.

Two orders fish and
chips, Chef, please.

One more fish and chips, Chef.

Fish and chip.

Wow, this is insane.

Nonstop, just crankin'.

I've never seen that
much money since my days

when I used to dance at
the Golden Tropicana.

It's all about the
Benjamins, baby.

That's right.

SONIA:
We're back in business!

If we wanna stay in this game,
we gotta make these sales.

SANDRA:
One brochette's coming up.
It's in the fryer.

-Cowboy quesadilla.
-Quesadilla, taco, brochette.

CHELSEA: All right,
let's get going.

Hey, guys, we're back open!
Come on in!

[ Cheers and Applause ]

We got prepped, and we're
ready to start selling again.

I'm gonna get the
High Man sandwich,

the bulgogi loaded fries.

Three bulgogi fries.

There you are.

-Thank you.
-Thank you.

CHELSEA: These fries are, like,
flying off the shelf.

It's got a great flavor,

and the barbecue sauce
is nice and tangy.

I like the texture, and
I like how it tastes.

Yeah, don't tell Wing It,
but this is better.

-Bulgogi fries, yes.
-Yep.

♪♪

KEVIN:
That's it on shrimp quesadillas.

-That's it. There's no more.
-Done with Yuma.

I feel great.

I mean, I don't think you
could have had a greater day.

Thank Yuma. Yuma,
you were good to us.

-Whoo!
-All right,

ladies and gentlemen!

Thank you for shopping at
Chops' Shop this evening.

We're feeling pretty confident
that we've got this in the bag.

-We love you, Yuma!
-We love Yuma!

Whoo!

Frickin' crazy.

As we're wrapping
up, we feel good,

but we also don't know how
well the other teams did.

I think that being fast
today probably saved us.

I mean, I don't think
we're going home,

knock on wood.
-No.

What a day in Yuma, boy.

Might not have won, but we
definitely didn't come in last,

that's for sure.

-Watch your head.
-On three, clear.

-One, two, three.
-I'm out!

♪♪

♪♪

Well, teams, it's
elimination time.

There are four of you now, but
we'll soon be down to three.

As you guys can see,

we're standing on the
edge of downtown Yuma,

and judging by the
totals in this ledger,

I have to say that Yuma has
been pretty good to you guys,

am I right?

-Absolutely.
-Yes.

-What a great little town.
-Unreal.

But nonetheless, I
know that there were

some bumps and bruises.

Christine, how's
the head feeling?

-It's good.
-You okay?

It's good, honey, yeah.
You know what I say?

Coma, schmoma.[ Laughter ]

Coma, schmoma.

Oh, honey, that's nothing.

I've had five children.

I'm like a human PEZ dispenser.

That was nothin'.

Christine is very tough,

and if anybody was gonna come
back, it was gonna be her.

So, guys, listen, I'm sure
you're dying to find out

the totals, but we
have a little matter

that we have to
talk about first,

and that is which team
is getting immunity.

So, guys, at the
beginning of the weekend,

I asked you to create
an original dish

using both bacon and artichokes.

And one team really
pushed their dishes

harder than the rest.
Very impressed.

That team sold a
staggering 117 plates

in just a couple of hours.

And that team is...

New England Grill.

Congratulations.

No way.

Your shrimp BLT with
spinach artichoke dip

was a huge hit.

You guys are immune
from elimination.

Whoo, Lord!

We fought hard to do this.
I'm pretty excited.

All right, guys, so
I'm sure we're hungry

to find out what everybody
made, am I right?

BRYAN:
Starvin'.

Now I think you're
gonna be really happy

with your totals, but
unfortunately, for one of you,

the end of the road
happens right now.

Well, I just started
thinking, uh-oh.

We thought we were
gonna be up at the top,

but maybe we're not.

I'm feeling panicked.
This could go either way.

In first place, with a
whopping total of $5,117,

New England Grill.[ Applause ]

Wow, can you believe it?

-No!
-We destroyed them.

New England Grill, not
only did you win immunity

in the challenge, but you
were also the highest earner

for the second week in a row.

You are the team to beat, wow.
-Thank you.

Nice job. Give them
a round of applause.

[ Applause ]

Thank you, honey. Thank you.

Now in second place, with
$3,706, Just Wing It.

[ Laughter ]

[ Laughs ]
Yes!

-Sweet!
-Second place!

-We deserve it.
-$3,706. You guys did it.

We did it.

I'm just as shocked
as everybody else.

[ Laughter ]

I feel like
we should just

drop the mic right
now and leave.

This is, this is
our Super Bowl.

Now that leaves Chops' Shop
and Mobile Moo Shu.

Both of you made really
good money this weekend,

but the entire bar
has been raised.

What would have been first
place by a mile last week

will now send somebody home.

Marley, you look
a little worried.

If you had to change
one thing this week,

what would it have been?

We probably would have got
all of our food in one swoop

rather than going back
to the grocery store.

We lost time and we lost money.

So that's a really
delicate point

in the strategy of
the game, everybody,

is how much do you buy
because you don't want to sit

with inventory, but you
don't want to run out.

Very strategic, plan that
perhaps a little better, okay?

And, Chops' Shop, same thing
with you guys, bottom two.

How do you feel?

A little worried
again, you know?

Always in the bottom two.

I don't wanna go home.

FLORENCE:
All right, guys. Here we go.

Going into elimination,
everybody had really long lines,

and we just didn't know
how we compared to that.

In third place, with $3,313...

Mobile Moo Shu.

[ Heavy sigh ]

We are not ready to go home.

Chops' Shop, you guys are
in fourth place with $2,351,

a very, very respectable number.

It just wasn't enough this time.

I felt like we did a great job.

We put out a lot of good food,

and I was surprised, honestly.

I love your food.

You're an incredible
cook, and you guys have

a very, very bright
future in front of you.

I hate to do this.

[ Chuckles ]

FLORENCE: I get so connected
to all of you, man.

I need your keys.

It's not over yet.

Yeah, please don't
tell me it's over, man.

SONIA: We enjoyed it.
We learned a lot.

Guys, please, give it
up for Chops' Shop.

Chops' Shop, everybody,
from Houston, Texas.

Whoo! We love you, Yuma!

This has been an
amazing experience.

I'm so blessed to have
had this opportunity.

-Good luck, guys.
-Good luck, everybody!

-Bye!
-Whoo!

Steven helped me to see
that there are things

that I'm still capable
of doing even though

I'm in the retired state here.

-We gave it our best, man.
-Yes, we did.

We kicked it hard, man.

You know, I really
enjoyed this competition,

and it was a
learning experience.

I hope that everybody that
got a chance to taste my food

enjoyed it.

BRYAN: We lived the Wild
West adventure.

Like Butch Cassidy
and the Sundance Kid,

we're riding off
into the sunset.

So we go from four
down to three.

The next city that we
go to will determine

which two teams are
gonna be in the finale

for a chance to
win $50,000 in cash.

You guys ready to find out
where we're going next?

Yes!

You guys are headed
130 miles northwest

past the Salton Sea

to the West Coast festival
capital, Coachella Valley.

There'll be 60,000 people
ready to have a good time.

We are putting you
in the right position

to make a lot of money.

You guys ready to do this?

-Yeah!
-Ready!

Let's get in our trucks
and let's get rolling!

[ Cheering ]

See you at Coachella.

♪♪

Coachella, here we come.

We're going to Palm
Springs, basically.

Palm Springs, back
to California!

We are coming for the world.

[ Horn blares ]