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The Great Food Truck Race, Season 3: Behind the Scenes of Episode 4

Get an inside look at the truckers' challenges and relive the most memorable moments from "Baby Got Razorback," the fourth episode of Food Network's The Great Food Truck Race.
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Razorback Country

The remaining teams have officially made it past the midpoint of the race and are now in the heart of Fayetteville, Ark., a small but lively college town home to the University of Arkansas' Razorbacks. Tyler greets the truckers and doles out just $300 in seed money to each team before sending them into town to sell.

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Photo: Stephen Ironside ©

High Hopes

After narrowly avoiding elimination last week, Coast of Atlanta rolls into Fayetteville determined to redeem themselves. "We absolutely cannot be in the bottom two this week," Lena tells her teammate Mike, who believes their success will come from maintaining "simplicity in our menu."

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Photo: Stephen Ironside ©

"Epic" Announcement

Just as the teams start selling, Tyler delivers an "epic" Truck Stop cooking challenge: The teams must immediately close their trucks for the rest of the afternoon and prepare for a breakfast challenge to take place early the next morning. The trick? Each team must feature a dish made with a to-be-announced secret ingredient.

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Photo: Beth Hall ©

The Most Important Meal of the Day

The mystery ingredient is revealed to be Pop-Tarts, which Tyler deems "a classic American product" that appeals to nearly all college students. Teen blogger Jeremy Salamon will judge the teams' plates and offer a grand prize to whichever is his favorite. Given their truck's theme, Pop-A-Waffle is confident that they can take home a win.

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