Plot Synopsis

Chef, writer and culinary explorer Andrew Zimmern travels across the United States over six episodes in search of the most passionate food truck entrepreneurs who are chasing the American dream, serving up exceptional food to the public and daring to become their own boss. In each half-hour episode of BIG FOOD TRUCK TIP, Andrew visits one city where three food truck operators showcase their culinary point of view, sharing their dishes and the stories behind them. Andrew rewards one deserving culinary dreamer with a $10,000 tip and a seal of approval to help them take their food truck to the next level. BIG FOOD TRUCK TIP premiered on Wednesday, September 19, 2018 from 10-11pm ET/PT, as Food Network debuted back-to-back new episodes.
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On Wednesday, October 3, 2018 from 10-11pm ET/PT, Food Network premiered the season finale of BIG FOOD TRUCK TIP, debuting back-to-back new episodes:

"Food Trucks Get Rolling in SLC" (10pm): Andrew Zimmern enjoys a food truck-filled afternoon at The Gateway, Salt Lake City's premiere outdoor shopping center, where summer is in full swing. He meets the owners of The Salty Pineapple, a colorful Hawaiian lunch plate truck that serves up Kalua Pig, Garlic Chicken and a hand-mashed fruit drink called O'tai. He also checks out Havana Eats, a truck owned by a young Cuban-American chef determined to introduce SLC to some of his grandmother's favorite recipes, from Cuban pressed sandwiches to Picadillo Empanaditas. Later, Andrew heads to one of the hottest happy hours in town at Fisher Brewing Company, where he discovers a larger-than-life food truck, Nella, built from a shipping container and equipped with an enormous wood-fired pizza oven. The pizzas only take 60 seconds to cook, but this truck makes an impression that lasts forever. Finally, he rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

"Turning Up the Heat in Charleston" (10:30pm): Andrew Zimmern explores the outskirts of historic Charleston, S.C., where the food truck competition is fierce and dreams are big. He meets the owners of Brunch Holiday, a Charleston native and his British wife, who both gave up 9-to-5 jobs to open their truck and serve a fusion of brunch traditions from the American South and the British Isles. Then Andrew savors classic Southern cooking at Johnny's Homemade Biscuits, which specializes in flaky biscuits, home-cured meats and chicken and waffles. Across town, he discovers a father and son who lure customers to their truck, Squeals on Wheels, with the telltale scent of a barbecue smoker. With items like the Piggy Parfait, their unusual menu keeps their fans coming back. Finally, Andrew rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.