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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 ]