After three weeks of getting knee-deep in the food truck industry — starting first in Los Angeles and traveling through Arizona and Texas — the remaining five teams have proved they have skills and passion, but only one will win $50,000 and their own food truck. Seoul Sausage has taken the top spot three weeks in a row, but can they keep up the momentum? They certainly have to watch out for the competition: Nonna’s Kitchenette, Coast of Atlanta, Momma’s Grizzly Grub and Pop-A-Waffle are certainly tired of seeing Seoul win first place and they’re going to do whatever it takes to claim the top spot this week.
We firmly believe that grilling season doesn’t have an expiration date, yet so many of us cover our barbecues and smokers once a chill hits the air. We’re not alone in feeling this way. The “Magician of Meat,” Pat LaFrieda, Jr., also agrees with us. We caught up with him and asked him about grilling beyond Labor Day and if there are any differences you need to be aware of.
Just like wearing white after Labor Day is a no-no, are there similar rules with barbecue?
If you pack up your grill for the winter after Labor Day, you are no longer a member of the LaFrieda family. Grill all winter — the colder it is, the more you will appreciate the food coming off the grill.
Is it true that food takes longer to barbecue in cooler weather? Why?
It’s not completely true. If you heat up the grill a few minutes earlier than usual you’ll be good to go.
While some will be mourning the loss of summer Fridays and lamenting the return of early wake-up times to get the kids to school, so many others are rejoicing over the start of football season — afternoons spent on the sofas with friends and family over some of sports’ best rivalries and always hearty comfort foods. If you’re headed to the stadium, check out Food Network’s all-new lineup straight from the chefs at Food Network Kitchens.
Seven NFL stadiums are serving up delicious offerings like sloppy joes, hot hogs, brisket sandwiches and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper jack cheese and fried onions. Want potato chips on top of that, too? There are more than 10 toppings available for the sloppy joe sandwich so you can build your own. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired version in each stadium.
The third season of The Great Food Truck Race took the remaining six trucks to Amarillo, Texas, this week, and while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
There’s no doubt Pizza Mike’s is used to hardship: Mike’s restaurant career ended three years ago with a fire that destroyed his restaurant completely. But that didn’t stop him. Along with friends Pat and Gino, Mike battled through challenges on his food truck, and Pizza Mike’s even secured second-place spots two weeks in a row. Even though they had to hand their keys back to Tyler this week, this team has much to be proud of and many lessons to take back with them.
If you’re looking for a super-fast way to start the day, try a breakfast dish like this week’s Most Popular Pin of the Week: Food Network Magazine‘s Maple Toast Sticks. Cut one slice of Texas toast into sticks. Mix one tablespoon each melted butter and maple syrup and 1/4 teaspoon each cinnamon and vanilla. Brush on the bread and toast in the oven.
For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Rise & Shine board on Pinterest.
Get the recipe: Maple Toast Sticks
Two trucks have already been eliminated on The Great Food Truck Race and fans are voicing their opinions for their favorite in the Fan Vote (you can vote up to 10 times per day). This week, we said goodbye to Barbie Babes and their Down-Under dishes. So that got us thinking: If you had to open up your very own food truck, which truck theme would you most likely identify with? Are you the king or queen of Italian cuisine like Pizza Mike’s or Nonna’s Kitchenette? Or do you dabble in the kitchen with international flavors like Seoul Sausage and Barbie Babes?
So tell us:
This week, contestants of The Great Food Truck Race found themselves in the dry heat of Flagstaff, Ariz. They were challenged to work with an ingredient native to the Arizona deserts: cactus. Some teams really embraced the ingredient, incorporating it into their dishes successfully — especially team Pop-A-Waffle, who won themselves immunity with their fresh cactus salsa. But Arizona has so much more to offer, including restaurants and bakeries hand-picked by Guy Fieri and Rachael Ray.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Flagstaff and Sedona, but come back next week for our picks in Texas.
The third season of The Great Food Truck Race took the remaining seven trucks to Flagstaff, Ariz., this week. And while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Barbie Babes dealt with more equipment issues, as well as timing and location problems. While they embraced the Truck Stop challenge and Speed Bumps, they just couldn’t take their Down-Under dishes to the next level — and unfortunately, Australian friends Jasmin, Hayley and Skye had to give the keys of their truck back to Tyler.
In honor of the newest season of The Great Food Truck Race, we asked Food Network stars, as well as some familiar faces from Cooking Channel and Travel Channel to share with us their vision for the ultimate food truck while FN Dish was at the South Beach Wine and Food Festival.
Click the play button on the video below to hear what Marc Forgione, Guy Fieri, Bobby Flay, Michael Symon and Aarón Sanchez had to say.
Talk to us: What kind of food truck would you open?
The third season of The Great Food Truck Race hit the road last Sunday in Los Angeles, the City of Angels. Not only is L.A. the most populous city in California, it houses thousands of food outlets including restaurants and food trucks, featuring every cuisine imaginable.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Los Angeles, but come back next week for our picks in Arizona.
Los Angeles Eats
Want the perfect three-day foodie escape? We’re turning to the Los Angeles gal herself, Giada De Laurentiis, to start our trip off right. From a cruise up the Pacific Coast Highway for the ultimate sunset sangria to a helicopter ride for fish and chips on the island of Catalina, Giada has a packed food weekend planned. Click here for her picks.