make their best dish. They would put it on their menu and sell it, then at 5:30 pm, they would go to the botanical gardens to have Tyler judge what they came up with. The winner of best dish got whatever profit they made so far, doubled. Winner was Lone Star Chuck Wagon (additional $5,000). Speed Bump: The teams were given no seed money to start with, so they had to make their money by selling toasted ravioli. Theme This Week: Food Quality Shrimpin' Ain't Easy (Week 6) The docks of Bayou La Batre was the inspiration for the theme of cooking locally. Since they were near the Gulf of Mexico, the teams were told to add three seafood dishes to their menu, using local ingredients. They got $400 seed money and a Speed Bump that allowed them to potentially get a lot of shrimp. Both Lone Star and Let There Be Bacon used local shrimp but peeling and prepping the shrimp slowed them down. Middle Feast chose not to get shrimp and did three different fish dishes. Lone Star planned to buy some higher quality fish for a potential seafood cook challenge, and to sell for a high profit, but they forgot to buy it. Truck Stop: The second day brought a two-part cooking challenge where the three trucks were told to make a brunch dish which was bought by a random secret shopper and judged by Tyler. The best two dishes (Let There Be Bacon and Lone Star Chuck Wagon) would qualify to compete in a 20-minute Gulf Seafood challenge judged by Tyler and chef Pete Blohme. The best seafood dish would get $1,000 toward their till. Winner was Let There Be Bacon. Speed Bump: On the first day, before shopping, the teams went to a warehouse freezer and had to guess and collect 100 pounds of shrimp by feel alone. Whoever got closest to 100 pounds got the shrimp they collected for free. The other teams were given a chance to purchase shrimp at wholesale prices. Winner was Lone Star Chuck Wagon. Theme This Week: Local Ingredients Finale at Mile 0 ‒ Winning Keys in Key West (Week 7) The final two made it to Tampa, the first of five stops across southwest Florida. They revisited everything they learned in their food-truck boot camp. Both had to pick five dishes that best represented their brand: one dish