The Great Food Truck Race
7 episodes
What Happens in Vegas
Eight gourmet food trucks begin their cross-country quest for $100,000 in Malibu, Cal., in the Season 2 opener. The first challenge has the teams creating inventive dishes using one lobster and fresh produce. Then, the trucks move on to Las Vegas.
A Pinch of Salt Lake City
The trucks arrive in Salt Lake City, where sausages are to be made at a Creminelli Fine Meats production facility. Chef Ryan Lowder is the guest judge.
Rocky Mountain Highs and Lows
The trucks roll into Colorado, where the teams harvest morel mushrooms and create original dishes, which will be judged by local chef Frank Bonanno. Later, NFL legend John Elway presents the teams with a Speed Bump challenge.
Big Bites, Little Apple
The five remaining teams arrive in Manhattan, Kan., where they're tasked with creating original dishes on a five-dollar budget.. Later, they sell their food to Kansas State University students.
Hog Wild in Memphis
The four remaining trucks roll into Memphis for a barbecue challenge. Local barbecue legend Jim Neely serves as a guest judge.
Midnight Truck to Georgia
In Atlanta, the teams must beg and borrow ingredients from locals when creating original dishes that incorporate Georgia peaches and peanuts. The winning team gets a guaranteed spot in the finals.
Miami Heat
The two remaining food trucks arrive in Miami and embark on a grueling three-day final challenge in the Season 2 finale. The first team to cross the finish line receives $100,000.