In their final Truck Stop challenge, Pop-A-Waffle turned ripe Ohio tomatoes into a winning bruschetta that Tim Gannon, the senior vice president and founding chef of Outback Steakhouse, deemed "very balanced in flavor and very enticing." They earned a $250 prize and the exclusive right to sell for three hours.
In addition to savory selections, Pop-A-Waffle offered a dessert-style strawberry-topped waffle that was an instant crowd favorite. The guys introduced this on their menu during the first week of the race in Los Angeles, and it was one of their final offerings in Cleveland as well.
After a disappointing loss in Cleveland, Pop-A-Waffle turned in their keys just one week short of the finale. Tyler congratulated the team on an "incredible run," and said that their "positive attitude was infectious." After the race, Scott reflected, "There are many paths for us. This was just one of them."