The Great Food Truck Race

Seven teams with dreams of running their own food trucks arrive in the streets of the French Quarter in New Orleans where they meet host Tyler Florence. For their first challenge, the teams must create their own version of a beignet and sell it in the French Market in a challenge called "Dough for Dough." Whatever money they earn, they get to add to their seed money. Next, the teams shop and hit the streets to sell, and find out that running a food truck is harder than they thought! In the second challenge, the teams must impress New Orleans Celebrity Chef Susan by creating a dish inspired by the popular Hurricane drink. One team is eliminated and six make it closer to the finish line and the grand prize of $50,000.

The remaining six teams arrive at the Naval Air Station Pensacola in Florida to receive their next marching orders. For this challenge, the highest grossing teams from the first leg of the race get to pick teams to work with to feed 50 service members. The teams pair up and have one hour to cook before the hungry service members arrive. The teams with the favorite dish get $200 added to their final till. Next, they hit the streets of Pensacola to sell their dishes. But the teams get a chance at a life vest when Tyler offers immunity to the next round to the team that can make the most profits off a dish featuring the special of the day, a full fresh Red Snapper.

The remaining five trucks arrive in Tuscaloosa, Alabama, to find Tyler Florence and pastry chef Jan Moon waiting for them with a challenge: to crack the most pecans in just 15 minutes. The teams must then use their pecans in a dessert dish to sell on their trucks, with the winner receiving valuable mentoring time with Jan and the team that makes the most profits winning $200. On the second day in Tuscaloosa, Tyler challenges the cooks to a happy hour: for one hour, the pecan dishes will be sold for $1 only, and the team with the overall lowest sales will be out of the competition.

Tyler Florence has a surprise for the four remaining food truck teams: a taste of the Nashville's famous hot chicken, prepared by Nashville native and owner of restaurant 400 Degrees, Aqui Hines. The teams sample and see if they can take the heat, then Tyler challenges them to make their own versions of hot dishes, but without chicken. Aqui tastes the dishes, awarding the winner $500 in their till. On the second day in Nashville, Tyler has the teams create their own self-promotion, much like the many artists in the city. Country singer Craig Wayne Boyd judges their promotions, rewarding the winning team with immunity.

The remaining three food truck teams arrive at a peach farm in Athens, Georgia, where they meet Tyler Florence and Athens chef Mimi Maumus. In the first challenge, the teams make a savory dish using the provided ingredients and peaches. The winning team gets to shut down the other two trucks for one hour at any time during the sell. Then, Tyler throws them a curveball while shopping and asks them for a completely fresh menu. The team with the lowest sales is sent home.

The final two food truck teams arrive in Savannah, and Tyler Florence's first challenge brings the teams out of the food trucks and into a new mobile selling vehicle: pedicabs. Each team has a half hour to make as much food as possible to sell out of their own pedicabs, and the team with the most profits gets $500 added to their till. Next, the teams travel through the city, where they sell head-to-head in new locations. At each location, they receive a new shellfish to include in a dish, and the team that sells the most fish dishes gets $500. Finally, Tyler reveals the team with the highest total till, the winner of The Great Food Truck Race: Battle for the South!