POLL: Which Team's Picnic Lunch Would You Pack?

Winning team Food Truck Team Pop-A-Waffle listen as they find out from Host Tyler Florence and Country Duo Joey & Rory what they get for winning the challenge during the episode which is took place in Columbia, Tennessee at Country Duo's Joey & Rory's farm as seen on the Food Networks The Great Food Truck Race, Season 3. The challenge is that each team has 75 minutes to shop and prepare a "picnic" style meal. By winning they are going to be able to set up their truck on Joey & Rory's farm during a concert where at least 1,500 people will be attending. The other teams will have to go back in to Nashville and set up shop somewhere.

Photo by: Donn Jones ©@ 2012, Televeision Food Network, G.P. All Rights Reserved

Donn Jones, @ 2012, Televeision Food Network, G.P. All Rights Reserved

Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.

A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you'd pack on a picnic.

Food Truck Team Mommy Grizzly Grub offered glazed fried chicken as their main dish. Crunchy raisin slaw and sweet potato fries rounded out this Alaskan food truck's take on Southern picnic food. They also included a "Midnight Sun" Lemonade which included fresh lemons and strawberry syrup. As seen on the Food Networks The Great Food Truck Race, Season 3.

Photo by: Donn Jones ©2012, Television Food Network, G.P. All Rights Reserved

Donn Jones, 2012, Television Food Network, G.P. All Rights Reserved

Momma’s Grizzly Grub offered a plate of Buffalo chicken, cranberry-studded coleslaw and glazed sweet potatoes. “The salty and the tang and a little bit of kick and spice” were Rory’s favorite parts of the ladies’ chicken.

Food Truck Team Seoul Sausaage used spicy sausage in fried pastry as their main course for a picnic challenge. They also included a new potatoe salad with bacon, chives and corn as a side and finished with a fruit pie. As seen on the Food Networks The Great Food Truck Race, Season 3.

Photo by: Donn Jones ©2012, Television Food Network, G.P. All Rights Reserved

Donn Jones, 2012, Television Food Network, G.P. All Rights Reserved

Seoul Sausage’s lunch was an eclectic mix of international flavors. They served Korean-style empanadas, a creamy potato salad with Korean spices and a fruity pie, all of which Rory said was “really, really good.”

Food Truck Team Pop-A-Walk, who won this challenge had crispy fried chicken as their main course. They included seasoned corn on the cobb and sautéed squash and peppers as the side dish. And included Watermelon Pomegranate Lemonade to drink. As seen on the Food Networks The Great Food Truck Race, Season 3.

Photo by: Donn Jones ©@ 2012, Televeision Food Network, G.P. All Rights Reserved

Donn Jones, @ 2012, Televeision Food Network, G.P. All Rights Reserved

Pop-A-Waffle’s plate of traditional Southern-fried chicken, roasted vegetables and oil-laced corn on the cob was this week’s winning lunch. Joey said that the guys’ menu “fits really well here in Tennessee.”

Food Truck Team Nonna's Kitchenette offered their customers meatloaf topped with a tomato slice and covered with bacon and cheese. Grilled corn on the cobb and squash casserole were the sides that rounded out the meal, along with an ice cold strawberry lemonade. As seen on the Food Networks The Great Food Truck Race, Season 3.

Photo by: Donn Jones ©@ 2012, Televeision Food Network, G.P. All Rights Reserved

Donn Jones, @ 2012, Televeision Food Network, G.P. All Rights Reserved

Nonna’s Kitchenette put an Italian spin on traditional hamburgers that Rory said “impressed” her. They served the burgers with garlic-scented corn on the cob and macaroni and cheese with bacon.

Tell us: Which of these picnic lunches would you pack?

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