Big Food Truck Tip - Season 1

Andrew Zimmern hits the road and heads to Birmingham, Ala., to explore one of the hottest up-and-coming food cities in the country. He meets the owner of Chubbfathers, who's committed to cooking comfort food and feeding hungry folks -- even if they can't pay -- out of his postage stamp-sized kitchen on wheels. Andrew also gets to know a young couple that decided to take the money they had saved for a fairy-tale wedding and spend it on a food truck instead. Now they're living happily ever after with their trailer, Highway Kabobery, and serving artisanal kabobs and fresh sauces. He explores Granny's Fish 'N Grits, where a multi-generational family is crushing the legacy dishes of the South, including shrimp and grits and deep-fried catfish. Finally, Andrew rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

Andrew Zimmern is in the sultry Southern city of Memphis, where the food truck scene has exploded. He sets his sights on international cuisine and finds Mexican street tacos with a Tennessee twist at El Mero. The owners married the food they grew up with and created offerings like Southern fried chicken tacos and braised brisket quesadillas. Andrew navigates a crowded food truck rally in Court Square to Soi Number 9, which serves Thai street food staples like spicy basil chicken and a variety of killer noodle bowls. Then he heads to an evening concert at the famed Levitt Shell, where the award-winning Stanley's Sweet Street Treats offers its famous soft-shell crab BLT. Finally, Andrew rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

Andrew Zimmern joins the crowds looking for lunch before hitting the sand and surf at a food truck rally in Huntington Beach, Calif., a town rightfully dubbed Surf City, USA. He meets two young college buddies who traded in their corporate jobs in New York City to open their Chinese-inspired food truck, Mad Dumplings. Their funky menu includes dumplings stuffed with fried chicken and longanisa sausage. Andrew is also intrigued by El Governador, a family-owned taco truck that claims to make the best shrimp tacos in Orange County. Then he visits the bright red Tumaca Truck, a Spanish sandwich and tapas truck run by a French husband and Spanish wife who are serious about the ingredients in their Serrano ham sandwiches, croquetas ibericas and more. Finally, Andrew rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

Andrew Zimmern hits the streets of Minneapolis, his adopted hometown, to explore the booming food truck scene. He checks out The Cave Cafe truck for East African-Italian fusion cuisine and to hear more about the Eritrean owner's American food truck dream. Then he heads to Chicks on Wheels in downtown Minneapolis to experience one of the more eclectic food truck menus in town, with everything from duck bacon to imported Jamaican spices. At the Asian-inspired Peeps Hot Box, Andrew meets a couple that spends their days serving up banh mi and fresh spring rolls with contrasting Midwestern and tropical flavors. Finally, he rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

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.

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.