#CinemaJourney
#BBQBrawl
#BBQBrawl
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FunTranscript
00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our time.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30Where my people's at?
00:33I like that.
00:36All right, baby, let's go.
00:38All right, guys.
00:39So I don't know if you've noticed, but Team Bobby still has four members.
00:42Oh, here we go.
00:43Here we go.
00:44Week three is the last week for that.
00:47Whoa, check it out.
00:48Check it out.
00:49Check it out.
00:50What?
00:51Texas boys still in effect.
00:53Yes!
00:54Where's the smokers at?
00:55Hey, somebody call 911 and tell them we've been robbed around here.
01:00Oh, my gosh.
01:02It's amazing.
01:03I'm excited.
01:04Open fire.
01:05I could beat anybody out here at an open fire challenge.
01:07This looks like my backyard at home.
01:09I am so excited about.
01:10This is what you cook with, Chef?
01:11Yeah, this is what I cook with.
01:12Going from last week's challenge of Bougie BBQ, this live fire cooking is more of my alley.
01:17It's what I love to do.
01:19This is my passion to be able to do this full time.
01:21All right, we're going to be leaning on you today.
01:23Well, another week.
01:28Mineet, you lost somebody.
01:31Well, it was sad to see Arturo go.
01:34Thank you guys for the opportunity.
01:36Love you, brother.
01:37But hey, listen, I'm not rattled.
01:39I would just like to remind everyone here today, including Bobby, that it wasn't your team on tap last week.
01:44It was actually mine.
01:45Mm-hmm.
01:46No matter what you say, I still have my team intact.
01:49Well, I have a feeling that you'll need all the help you can get today.
01:55Okay, everybody.
01:56Welcome back.
01:57Good to be here.
01:58Yeah, yeah, yeah, yeah.
02:00Let's get it.
02:01Today is all about global live fire cooking.
02:06So gone are the grills and smokers.
02:09We don't need them.
02:10We've got asado domes, rotisserie spits, and of course, my personal favorite, the tandoor oven.
02:22We got the champ here.
02:24Just to see the tandoor in barbecue brawl, it's a dream come true.
02:30But first, it's time for today's advantage challenge.
02:33I'm going to shake things up a little bit here.
02:35Instead of you guys competing, we're going to cook against each other to win our teams an advantage in the team brawl.
02:42Yes.
02:43Yeah.
02:44Let's go, Monique.
02:45Let's go, Monique.
02:46All right, Bobby, represent.
02:47Come here.
02:48Come here.
02:49Come here.
02:50Here's the thing.
02:51I don't like losing, so I don't even care about the advantage.
02:53It's just about the win.
02:54All right, Monique, since you were in the bottom last week, why don't you just throw it out there?
02:57I am challenging the two of you to something that I like to call the spice is right.
03:04Oh, that's cute.
03:05I like that.
03:06So we each will have 30 minutes to cook something over live fire using three of my favorite spices.
03:19Ta-da!
03:21Black cardamom, javitri, and chaat masala.
03:25Interesting.
03:26So I'm selecting these three spices because the team captains have no idea what to do with it. Strategy.
03:35We've got to get this advantage.
03:36Yeah.
03:37I know it's her challenge.
03:38I know it's her wheelhouse.
03:39So I've got all the confidence in the world that she's going to bring this home for us.
03:42So, besides salt and pepper, this is the only spices that you can use.
03:48Dried spices.
03:49Yes.
03:50Okay.
03:51Okay.
03:52Let's go!
03:53Let's go!
03:54Let's go, Monique!
03:55Let's go, Monique!
03:56Let's go, Monique!
03:57Let's go, Antonia!
03:58Antonia!
03:59Whoo!
04:00So violent.
04:01I know!
04:02Oh, my God!
04:03Black cardamom, it's super earthy, and a little goes a long, long way.
04:09The javitri is mace.
04:11Mace is the outside layer of nutmeg.
04:14And chaat masala is a finishing spice.
04:16It's got dried mango powder, cumin, black salt.
04:20It's really good.
04:21So, this week is all about live fire.
04:23I was Wolfgang Puck's, one of his, like, first grill chefs.
04:27You know, like, building a fire inside of a restaurant with coals and wood.
04:31And so, for me, this is, like, where I shine.
04:33All right.
04:34Oh, skirt steak.
04:35Love it, love it.
04:36Love it.
04:37I'm making a grilled flatbread with a skirt steak with some lap nut.
04:41Yes, yes, yes!
04:42She's getting that oil infusion done.
04:44I have never used black cardamom.
04:46I have never used javitri, but I've used chaat masala.
04:49And I do know that these spices need to be bloomed so that they can actually season and flavor.
04:55And then I get into the marinating of the skirt steak.
04:58Yogurt, javitri, black cardamom oil, and chaat masala.
05:02What do we think about that?
05:03Is that too much?
05:04That's good, that's good.
05:05That's good?
05:06That's good.
05:07Oh, my goodness!
05:08I'm doing a thing!
05:09There he is.
05:10All right, Bobby.
05:11Great job.
05:12Hey, team Bobby, do you guys need some help?
05:15We don't need any help.
05:16We've got four people over here.
05:17How many do you got?
05:18Oh, fun!
05:21What's he got there?
05:22I'm gonna make a spice-crusted pork tenderloin, a spicy sauce to go with it.
05:27Here's the black cardamom.
05:28I don't use these spices regularly, although I do like to eat them.
05:31I'm making a tomato and coconut sauce and chaat masala in this piece right here.
05:36Okay, okay.
05:37This is actually a challenge that's a challenge.
05:39It's not gonna be easy.
05:40I'm also making a spice-crusted pork tenderloin.
05:43I'm adding brown sugar to the chaat masala and the java treat.
05:47The grill is gonna give it some flavor from the wood and the charcoal.
05:51And get that nice and crusty.
05:53We barely made it through last week with the advantages, man.
05:56It'd be nice to have this advantage.
05:57I know, they kind of backfired on us.
05:59Bobby's gonna win this advantage for us.
06:01Woo!
06:02Looking good, looking good.
06:06Manit, what's your nickname again?
06:07Dancing Spice Queen!
06:08Oh, the Spice Queen!
06:10Let's go!
06:11We need this advantage.
06:12Yeah, we do.
06:13I mean, we were on the bottom last week.
06:15Look, I even wore my barbecue socks today for good luck.
06:18I am making a tandoori halibut and a smoked fennel salad.
06:24Chef, you making your marinade now?
06:25Yes, I am!
06:26It's ginger, garlic, chavitri, chaat masala, and black cardamom.
06:31I've got a couple of tandoors in all my restaurants,
06:33so I'm, like, really excited about it.
06:35Now we get to see the master at work.
06:37The tandoor is an Indian clay oven in a form of a drum.
06:41You put charcoal at the bottom, it captures all of the heat.
06:44We'll keep an eye on it for you.
06:45Keep an eye on it.
06:46Yes, we got you.
06:47We got you.
06:48We got you.
06:49Looks exciting, guys!
06:50We need this advantage, chef.
06:51Come on.
06:52Come on, chef.
06:53No pressure!
06:54No pressure at all.
06:55Let's go!
06:56What are you doing?
06:57A little fennel salad?
06:58A little chef fennel?
06:59Yes!
07:00Beautiful!
07:0115 minutes, Maneet.
07:02Thank you!
07:03I get into my flatbread.
07:08There she goes!
07:10With live fire cooking, it's really about creating an atmosphere where you have, like, aggressive heat and lighter heat.
07:16Look at the steak!
07:17Welcome to the party!
07:18The champ is here!
07:19The champ's right here.
07:20What are you talking about?
07:21The champ is here!
07:22There she goes!
07:23We've been watching the champ.
07:24I can get my phone out and film it and send it to you.
07:29Looks beautiful.
07:30That looks great.
07:31Five minutes, Bobby.
07:32Gorgeous.
07:33Oh, my God.
07:34The color on that thing.
07:35Very happy.
07:36Looks good.
07:37All right.
07:38Oh.
07:39Oh, we're plating.
07:40We're plating.
07:41Oh, my God.
07:42It's perfect.
07:43Oh, that's beautiful.
07:44What?
07:45Save some for us.
07:46Two minutes!
07:47It's getting down to the wire.
07:50Don't get caught in the crossfire.
07:52Keeping it moving, taking it higher.
07:55It's getting louder like the fire.
07:58I take my grilled flabber, cover it in that labneh, and then I dust over that chopped masala oil over the entire plate.
08:04Wow.
08:06This looks amazing.
08:07I should have showed up and showed out.
08:0926 seconds.
08:11Come on, chef.
08:12You got this.
08:13Oh, beautiful, beautiful, beautiful.
08:15Beautiful, beautiful.
08:16Love it!
08:17I can't even.
08:18Almost there, guys.
08:19Almost there.
08:20Oh, my God.
08:21That's gorgeous.
08:22Welcome to the house of flavor.
08:23I love the freshness there.
08:24Oh, my God.
08:25Lots of color.
08:26I finish it with pickled chilies, radish, and cucumber.
08:29Quick, quick, quick.
08:30Let's get it!
08:31Five, four, three, two, three.
08:33Two, one.
08:34Woo!
08:35Nice.
08:36Yeah!
08:37That was badass.
08:38Thank you, thank you, thank you.
08:39You brought the spice, chef.
08:40You brought it.
08:41I could not wish for a better captain.
08:42Monique is probably one of the most competitive people I've ever seen.
08:43I feel like she has this in the bag.
08:44I hope I use the spices right.
08:45Oh, hello, captains.
08:46Welcome, judges.
08:47I challenged my fellow captains to make dishes using black cardamom, javitri, and chaat masala.
08:54Oh.
08:55Since this was my challenge, I will introduce all three dishes in no particular order.
09:00The first dish is a grilled flatbread with herbed labneh and marinated skirt steak.
09:05The herbs here, the brightness, come from such earthy ingredients.
09:06It tastes light and bright.
09:07It's a little tough on the cut.
09:08Swipe that skirt steak through the extra spices on the base of the plate.
09:09Yeah.
09:10You really get the actual spices.
09:11Next is a spiced halibut kebab with smoked fennel.
09:16And the first dish is a baked bread.
09:18And the first dish is a grilled flatbread with herbed labneh and marinated skirt steak.
09:23The herbs here, the brightness, come from such earthy ingredients.
09:27It tastes light and bright.
09:28It's a little tough on the cut.
09:30Swipe that skirt steak through the extra spices on the base of the plate.
09:34You really get the actual spices.
09:36Next is a spiced halibut kebab with smoked fennel salad.
09:42There's a really beautiful caramelization on the outside of this fish.
09:45Yeah, super delicate, very buttery.
09:48You can taste the black cotton coming through. I like that.
09:51It's almost so balanced with that acidity that I lose the spices a little bit.
09:55Missing the warmth.
09:56Yeah.
09:57The last dish is an Indian spiced pork tenderloin with tomato, coconut sauce.
10:03Well, there's lots of great textures here.
10:05When you get the pop of the pomegranate seeds, the crunch of the shallots.
10:08I think the pork is just a little over.
10:10Mm-hmm.
10:11I don't know if I got a more centerpiece.
10:13I feel like the pork is cooked really nicely.
10:15All right, Captain. Thank you so much.
10:17We didn't get any time in these dishes, but we actually could use a little to make a decision.
10:22So try the pork. I'm here every Thursday.
10:26I need Monique to win this challenge.
10:28Live bar is a difficult thing to manage, so we absolutely need every leg up that we can get.
10:33Okay, Captains, we've discussed, and we're ready to chat.
10:38It was a difficult challenge, but all of your dishes were incredibly flavorful and ambitious.
10:43We chose the dish that we felt featured the spices most effectively.
10:47If Bobby wins this, whatever the vantage is, whatever it is, we'll take advantage of it,
10:52because we got to win one. We got to win one for the team.
10:54The winning dish is...
11:01The grilled flatbread.
11:04Oh!
11:05Sorry, guys. Let you down. Let you down.
11:06That's all right. That's all right.
11:07As long as Bobby is not one.
11:09Team Monique, we lost this challenge, but with Alexandra being an expert on the Asado, they can keep the fire table.
11:25Well, congratulations, Team Antonia. The advantage you just won will add some extra firepower to your next feast.
11:33Pew, pew, pew, pew, pew, pew, pew, pew.
11:36For today's team brawl, you'll have two hours to make us a feast of international flavors.
11:43There will be a wide variety of proteins in the pantry, but limited quantities.
11:48So some of you may not get what you want.
11:50And Team Antonia, because you've won the advantage challenge, you get a live fire gift from right here in the USA.
11:57Today, a fire table.
12:04This is a huge advantage. It has places we can hang meat from, we can sear on, we can sauté.
12:12Are you ready to brawl?
12:13Yeah!
12:14Brawl, baby!
12:15Let's go!
12:16Let's go!
12:17Let's go!
12:18Let's go!
12:19Whoa!
12:20Oh!
12:22Whoa!
12:23Wow.
12:26Gosh!
12:27Whoa, whoa, whoa, whoa, whoa, whoa, whoa!
12:28Rosemary now.
12:29Okay!
12:30That's a tad aggressive.
12:33Okay, I'm not getting in there.
12:35That was nuts.
12:38It's very specific, cooking on an open fire.
12:42So they were probably looking for very specific things to cook.
12:45Yes.
12:46You don't want anything huge because...
12:48You're only cooking from one direction.
12:49Yeah.
12:50You have to be so mindful of how much heat do you need to continue to finish the dish.
12:54These things play a huge part when you're cooking over an open fire.
12:58Did everyone get what they needed?
13:00Chef Antonia.
13:01Yes.
13:02Chicken.
13:03The chicken.
13:04I know I want to highlight the tandoor, and chicken tikka masala is loved by everyone.
13:08You needed the whole chicken?
13:10Chicken, um, thai, but that's gone.
13:13Oh my God.
13:14That was ridiculous.
13:16I did not get what I wanted.
13:18So, goat.
13:20Ahhhh.
13:21Goat leg is intimidating.
13:24That's like the toughest cut of meat.
13:26Team Antonia.
13:27So, global feast.
13:28So there has to be something that ties it all together, right?
13:31Could we do like a season?
13:32Summer?
13:33A season?
13:34I love that.
13:35I love that.
13:36I'm paella on the beach.
13:37Yep.
13:38And then I want to use a tandoor to make bread and also skewer some meat and throw it in there.
13:42I think a nice picanha with some chimichurri.
13:45I love that idea.
13:46This is something you've done before.
13:47Picanha?
13:48Hell yeah, girl.
13:51That was mighty.
13:52Easy.
13:54What do you guys think?
13:55Should we do one country?
13:56Should we do a couple of different countries?
13:57I think we do a couple different.
13:58I think we go for like more of like a street food.
14:00Like street food feast.
14:01Yeah.
14:02Absolutely doable.
14:03I think I'm going to try to use the tandoor.
14:04Okay.
14:05Because I think it could resemble a taco al pastor.
14:07Okay, fantastic.
14:08So I'll marinate some pork, a little pineapple.
14:10Put some pineapple.
14:11I can do a peri-peri halibut skewer with chorizo.
14:13Okay.
14:14What do you think?
14:15All right.
14:16I think I may go somewhat Caribbean or something like that.
14:19Jerk, lamb, lollipop.
14:20That would be amazing.
14:21I think what we should do is pick like a region of the world because this way it will be cohesive.
14:26I just know that I wanted to do pork and I want to do a coconut rice and a banana leaf.
14:31All right.
14:32We should do Asia.
14:33I'm thinking a play on Nashville hot chicken.
14:35Indian.
14:36Kashmiris.
14:37I want beef.
14:38I want to do Korean shore rib.
14:39If I got time, I might pull off like I love those kimchi pancakes.
14:41That's great.
14:42Love that flavor.
14:43You said.
14:44I want to do beef as well.
14:46Well, you can't.
14:47The marinade.
14:48I feel like there's.
14:49You got to pick something else.
14:50Yeah.
14:51Beef's taken.
14:52What do you want to do?
14:53Why, why does he get, why can't I do it?
14:55If you do a beef dish and he does a beef dish, they're going to compare it.
14:58Okay.
14:59So.
15:00That's fine.
15:01You're going to basically go head to head with your teammate.
15:02Yeah.
15:03That's up to you.
15:04I can do drunken noodles, thyme arinated steak.
15:05She's had a couple shaky performances.
15:06If we end up battling each other, beef versus beef, I'll take my chances.
15:10Let's go.
15:11All right.
15:13Feel good about it?
15:14Yeah.
15:15Perfect.
15:16Awesome.
15:17Let's keep an open communication, okay?
15:18Yes, ma'am.
15:19You got it.
15:20I'm really excited about this role.
15:21Alexandra, this is what she's known for.
15:22Live Fire Cooking is her jam.
15:25I'm going to season my halibut.
15:26So, Alex, how long have you had your Live Fire Fitness?
15:28I keep hearing a rumor that you're a hostage negotiator.
15:31I don't think it's a rumor, Jace.
15:32Is that right?
15:34I have been in business for a little over a year, and I want to keep growing.
15:38You just got to keep pushing.
15:40For the last eight years, I served as a detective and a hostage negotiator.
15:44And I also own Iron & Oat Catering, specializing in Live Fire experiences.
15:49We book an event every single weekend.
15:51In two years, I will qualify for my pension, and I plan to leave and do barbecue full-time.
15:58Winning barbecue bra will really solidify my place in the culinary world.
16:02I don't want heat directly under the halibut.
16:05I just want it to get the smoke flavor without cooking too much.
16:10I'm making a little pastor spice marinade, so I've got achiote, some guajillo chiles, onion.
16:15How many restaurants do you have now?
16:17Six restaurants, catering, you know how it goes, Chef.
16:20How long back did you get started?
16:22I opened my first one in 2001.
16:24And what was the concept?
16:25Tasting menu, fine dining, fancy stuff, Chef.
16:28Love it!
16:29What about you, Greg?
16:30So it's been 15 years for me.
16:31We've been in it a long time.
16:32A lot of this is what I'm doing for my hometown, man, for family.
16:35I love that so much.
16:38So what did you end up with?
16:39I got the picanha.
16:40I cleaned what I was cooking.
16:42I cooked it a thousand times.
16:43Going into this competition, I had a feeling I would be the underdog.
16:47So it got to me the first two weeks.
16:49But today I was like, no, I'm cooking.
16:51Oh, I'm so sorry.
16:52Here I go again with the flailing.
16:54Please.
16:55No, I'm not going to stab you today.
16:56I promise.
16:57I ended up with beef flanking short ribs, which is good.
17:00I'm glad nobody else got them.
17:01I can add a lot of flavor to these things.
17:03First thing I do is get this Korean marinade going on.
17:06I'm making this dish for my daughter.
17:07Yeah?
17:08Yeah, she loves it.
17:09Maybe we go to L.A., she has to go to K-Town.
17:10She has good taste.
17:11Yeah, she does.
17:12So I am going to make some pork skewers because that's like a traditional Filipino street food.
17:18Everyone in my family has to learn it before they move out of this house.
17:21Let's do this.
17:23What are you making?
17:24A New Delhi hot chicken.
17:26Instead of doing cayenne, I'll use some of that Kashmiri chili.
17:29I'm a little nervous, though, because I've never used a tandoor.
17:32And I'm going to bust it out for the first time tonight.
17:34Kyle, you're a big risk taker.
17:35I like it.
17:36Thank you, sir.
17:37So far in the first couple of weeks, Kyle's biggest struggle is like taking on too much
17:40and then not getting it done the way he wants to at the end.
17:43He's a very good cook.
17:44I just want him to be a little more focused and a little more organized.
17:49We're talking about all the things that you want to eat in the summer.
17:51I love that I won the Advantage Challenge.
17:53My team needed this.
17:54It's just like a boost of confidence.
17:56Everyone's reinvigorated.
17:57We are the team on top.
17:59Our fire table.
18:00Who's going on the fire table?
18:02I can get the bacana on the fire table.
18:04Great.
18:05There's a nice fat cap.
18:06The best way to cook it is open fire.
18:08I'm going to make a paella because I've spent a lot of time in Spain and I just love them.
18:13I think they're delicious.
18:14They're a combination of many different flavors all in one fun rice dish.
18:18I think what sets me apart from all the great barbecue people who are here is 30 years of fine dining experience,
18:23which taught me balancing of flavors, creativity, and execution.
18:29Are you singing the Rocky soundtrack?
18:31I know that you like recently closed your restaurant, but here's the thing.
18:34Like the Rocky soundtrack is 100% your theme right now.
18:37Come back, baby.
18:38It's your comeback.
18:39I'm telling you.
18:40What do I need?
18:41I knew I wanted to make chicken tikka masala, but the chicken was all gone.
18:46Plan B is goat.
18:49You okay, Archie?
18:50Yes, Chef.
18:51You feel good?
18:52I feel a little pressed.
18:54What?
18:55You feel pressed?
18:56Pressed.
18:57Goat needs to be cooked low and slow.
18:59No one cooks goat leg in two hours, especially with live open fire, so I'm nervous.
19:05Oh, my God.
19:06I don't know how I'm going to get through this.
19:14Archie, I know you didn't get, you wanted the...
19:17Chicken thighs.
19:18My second choice was goat.
19:20Ground go?
19:21You're gonna grind it.
19:22Yeah.
19:23As long as it's ground, you're fine.
19:24I can definitely make a goat sea kebab, which will pair beautifully with that same tikka sauce
19:29and the naan so I can keep most of my plan intact.
19:32I was definitely feeling a little scared and stressed, and then I just spoke to Chef Antonia,
19:36and now I'm good to go.
19:38You know, Archie admittedly is like, I lack in confidence.
19:42But I think week after week, she is starting to believe that she is a great chef, and she is.
19:46Let's go!
19:47Let's go!
19:48Let's go!
19:49Let's go!
19:50First things first, I know who I be.
19:52Captain of the team, so I'll salute me.
19:54Many others try, but that ain't real.
19:56Put the rack on me, I'ma score at will.
20:01Don't want the fire to go out.
20:03Live fire is extremely tricky.
20:05You have to be able to control your heat, because if that fire goes out, you have a solid 40 minutes before you can cook again.
20:13Team Monique, how y'all doing?
20:14Hi!
20:15How are you?
20:16I'm good.
20:17What are you making?
20:18I am making a take on Portuguese street food, where I'm doing a peri-peri halibut and chorizo skewers.
20:24So I just got my chorizo on, and then I made a kind of a take on a green sauce.
20:29Okay.
20:30The mojo verde has charred onions, jalapenos, with a lot of acid.
20:35So tell me, is there a back story to this?
20:37Yeah, so my dad doesn't know I'm here.
20:39Ooh.
20:40And I know.
20:41Eat those now.
20:42Juicy.
20:43It's funny, like my dad's one of my best friends, and I'm not telling him because I want to win this thing and surprise him.
20:48When we were younger, he would always take us to Portuguese restaurants to celebrate.
20:52Okay, so this is an ode to dad here.
20:53Yes.
20:54All right, good.
20:55100%.
20:56I am making an Indian street food, which is called aloo tiki chaat.
20:59So it is roasted potato and cauliflower croquettes.
21:03I've never used a tandoor before, so I'm super stoked to kind of give it a shot.
21:06Guys, I need your help.
21:07Just keep reminding me about that pork and the tandoor, all right?
21:09Okay, sounds like a plan.
21:11I'm just waiting for potatoes and Mr. Flea to show up right over here.
21:16Oh, hello there, chef.
21:17I'm here for inspiration.
21:18Uh-huh.
21:19If Bobby comes here and steals all our ideas, of course he's gonna win.
21:22Should I go to his station and find out what he's doing?
21:24I would.
21:25One hour!
21:26One hour left!
21:27What you need, Mineet?
21:28You need help?
21:29I'm scouting.
21:30Okay, okay, I got you.
21:31You want to give me some advice?
21:32Yes, talk to me.
21:33All right, I'm trying to make naan.
21:34Yes, the dough needs to be more relaxed.
21:35This is too much gluten.
21:36So?
21:37More moisture in this.
21:38More moisture.
21:39But this is not why I came here.
21:40In the form of?
21:41Wet your hand with water and then knead it.
21:42Thank you, chef.
21:43Mineet takes the time to come over and help me make my dish better.
21:46It says a lot about her.
21:48It's a lot about her.
21:49It's a lot about her.
21:54It needs to be a smooth dough.
21:56That's awesome.
21:57You're welcome, Bobby.
21:58Thank you so much.
21:59Bobby, what are you making?
22:01A vegetable curry with eggplant, asparagus, shishito peppers.
22:04Wow.
22:05This is delicious.
22:06I've got my marinade and I'm cooking rice.
22:08Did your family, like your kid, like my daughter Sophie was always in the restaurant.
22:12Your kids...
22:13My kids have all worked in the restaurant.
22:14They're working right there right now so I can be here.
22:16I love it.
22:17This is my home away from home right now.
22:19I feel like we're really working together.
22:21It's a really good family vibe.
22:23And we've kind of found our spots, right, Uncle Brad?
22:26We do.
22:27Uncle Brad.
22:28Uncle Brad.
22:29What, Kyle?
22:30I'm what?
22:31He's a visiting Appalachian cousin.
22:33Cousin Kyle.
22:34Cousin Kyle.
22:35Cousin Kyle.
22:36Who's all the family members?
22:37We got Mama Orchid.
22:38Uncle Brad.
22:39Uncle Brad.
22:40Sister Rosalie.
22:41And then Big Papa Bobby.
22:43Big Papa.
22:44Yeah, don't call me grandfather.
22:45I'm not down with that.
22:46I don't know when they call me Big Pop.
22:48I'm good with that.
22:49I've been called worse.
22:51How you going on?
22:52I mean, Team Antonia seems like they do have an advantage getting that fire table.
22:57You can raise it up and down.
22:58Your heat.
22:59Your wood.
23:00Everything's right there in the middle.
23:01You can just control it easily.
23:02So I got some parsley right here, Chef.
23:04For the chimichurri?
23:05Chimichurri, yes.
23:06Great.
23:07Tyron, you mentioned you were a warden.
23:08Oh my goodness.
23:09Are you missing work?
23:10You know, I take out my vacation time.
23:11The fact that you're a warden by day, but you want to, like, barbecue at night.
23:15It's a renaissance, man.
23:16Seriously.
23:17Like, it's really interesting.
23:18You've been, like, making some of the most delicious food, so, you know.
23:21Oh, thank you, Chef.
23:22That means a lot.
23:23After 24 years, I'm ready to retire as a jail administrator and just do barbecue full-time.
23:30But I haven't gained the confidence yet.
23:32So I'm going to do Korean chicken wings and smashed cucumbers.
23:37It's very much a summer situation.
23:39Sounds delicious.
23:40Right?
23:41Yup, yup, yup.
23:42Artie, this is so fascinating to me.
23:44The only way the bread really puffs up is if you slap it with your hand.
23:48Got it.
23:49Like that.
23:50The tandoor oven in most restaurants is typically run by men.
23:53But one night, I just jumped in to help.
23:56Slinging breads and kebabs.
23:58This amazing tool should be in every American backyard.
24:03Gorgeous.
24:04What is happening over here?
24:06I am making pancakes.
24:07They're kimchi.
24:08Oh, yum.
24:09I'm making a Korean short rib.
24:10And then you're just going to do a quick cook on those.
24:12Hammer them real quick on the grill.
24:13What's hanging over here?
24:14Me, that's my picanha.
24:15So I've just got it hitting the smoke while I'm working on other stuff.
24:17Got it.
24:18And then you're going to sear it?
24:19Yup.
24:20Slice it really thin to toss with the drunken noodles.
24:22There was a time where my husband was living in a house with three other military guys.
24:26We'd all go out somewhere and we'd come back and they're all like starving.
24:29And I just one day created this kind of late night drunken noodle.
24:34Love that.
24:35Hey Brad.
24:36Yo.
24:37I feel like this fire's going down a little bit.
24:38Yeah, yeah, yeah.
24:39You want to look at me?
24:40Is there a chimney back here?
24:41I could throw it on there?
24:42Throw it right there.
24:43Right there.
24:44Beautiful.
24:45No.
24:46Are you using the tandoori oven?
24:47I am cooking the chicken and tandoori.
24:49Have you used it before?
24:50Never.
24:51Oh my gosh, that's so brave.
24:52Yeah, I'm a little bit scared.
24:54But why did you choose it in the first place?
24:56Because this is a challenge.
24:58Okay.
24:59When in Rome?
25:00When in Mumbai?
25:02Go big or go home and I hope I don't go home.
25:05We're going with our lamb chops right now.
25:08So this Argentine grill gives us the direct heat that we need to be able to sear this off
25:11and then to have a nice medium rare inside on this.
25:14So it's time to make the tortillas and I cannot find the tortilla press.
25:18I have to make a pivot right now.
25:20What do you want me to do?
25:21I'm going to do pupusas.
25:22Pupusas?
25:23I need some cheese.
25:24Okay, which one?
25:25If I can stuff it like the Oaxaca cheese.
25:26Oaxaca, done.
25:27Pupusas from El Salvador, it's kind of like a little masa cake, if you will, stuffed with cheese.
25:31It's going to be awesome.
25:32It's a great street food as well.
25:34So it really still ties in into exactly what we were doing.
25:39You guys good over there?
25:40You're awfully quiet.
25:41We're just listening to you guys lose.
25:43How dare you?
25:44I knew we were more interesting than you guys.
25:47I need you to get that paella on.
25:49We're going to add rice to the pan and then lobster stock because that's going to develop this briny deep ocean flavor.
25:55Let me amp that up for you.
25:56Want it hotter?
25:57So I'm holding the picanha to make sure that I get the perfect sear.
26:02Drop the steak, chef!
26:03What?
26:04Are they done?
26:05Dropped it.
26:06Like on the ground?
26:07Yes.
26:08One second rule.
26:09Oh .
26:10I got to do something now.
26:14It hit the ground.
26:15You got to man down.
26:16Man down.
26:17Man down.
26:18Man down.
26:19I need you to rush it.
26:20I'm restarting because I dropped my steak and I'm going to do my best to make sure this one gets done right.
26:27It's totally different for me because it's supposed to be freak out mode, but I'm not.
26:34This separates the pitmasters from the pretenders.
26:36So I got to get it done.
26:37I can't be a pretender right now.
26:38I know you can do it.
26:39You already have the sauce done.
26:4020 minutes, brawlers.
26:4120 minutes.
26:42Alexandra, how are you doing?
26:43I'm doing good.
26:44Very good.
26:45Okay.
26:46Halibut is a really delicate fish, so to parrot it right next to the chorizo is nice.
26:49It's like a really nice fish fish.
26:50OK.
26:51I'm a pretty good fish.
26:52Okay.
26:53So I'm going to do my best to make sure this one gets done right.
26:56It's totally different for me because this is supposed to be freak out mode, but I'm not.
26:59This separates the pitmasters from the pretenders, so I got to get it done.
27:01I can't be a pretender right now.
27:03I know you can do it.
27:04You already have the sauce done.
27:0520 minutes, brawlers.
27:0620 minutes.
27:07So to pair it right next to the chorizo
27:09is going to add a really nice bite.
27:11But I'm not sure about the sauce.
27:13This is missing something.
27:19More heat, more vinegar, salt.
27:22Just go, like, bold.
27:24That's who you are, bold.
27:28The pupusas are going to come down to the wire, chef.
27:31Do you think we should put it in the fryer?
27:32Yeah, I think that's perfect.
27:34You got them?
27:34Yeah.
27:35Theron?
27:37Yes, chef?
27:38How are we doing?
27:39It's done.
27:40It's done?
27:40You want to take it off and let it rest?
27:42Yes, that's what I'm doing, chef.
27:43I want this to be perfect.
27:44Five minutes to go.
27:55OK, stop the plating, guys.
27:59Spot on, baby.
28:00I go to check my sauce.
28:01The texture isn't good.
28:02So I add some honey in there and blend it all together.
28:05It's better.
28:06Let's get it done.
28:08Let's get it done, guys.
28:09Let's go.
28:10That paella looks bomb.
28:12I tasted steak, chef.
28:13The salt was perfect.
28:14Perfect?
28:15Great.
28:15Yes.
28:18That feels like summer.
28:20100% it does.
28:22Brad, the short ribs is awesome.
28:24Rosalie, how you doing?
28:26I'm about to throw everything in the wok together.
28:27Oh, baby.
28:29Right behind.
28:30Don't forget to put your grilled limes on.
28:33Yep, one on each.
28:33One on each.
28:34One on each.
28:34Oh, yeah.
28:35There's your sauce.
28:35Don't bring your sauce.
28:36Here you go.
28:37Go, go.
28:37Yeah.
28:38Good, good, good, good.
28:38Beautiful.
28:40There was an extra pupusa.
28:41Right over there next to the fryer.
28:43Right here.
28:4610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:55Let's go.
28:59Good job.
29:02You guys feel good?
29:03Yeah.
29:04I feel pretty good.
29:04Beautiful.
29:05I didn't know if I was going to get it.
29:06I can see it, yeah.
29:08I'm hoping these risks pay off.
29:10Using a tandoor and the pivot from a taco to a pupusa,
29:13I felt like I really stepped up.
29:15Nice job.
29:16Look at you.
29:16And you came back from a fallen picanha.
29:19Oh, my God.
29:20I want to say this to you guys for real.
29:22You guys all have, like, the greatest hearts.
29:24I know that you've had a restaurant that just
29:25closed.
29:26Yeah.
29:26And building confidence in these kinds of challenges
29:29gets you there.
29:29The same thing with you.
29:30It's like, are you going to continue to step up
29:32and, like, put yourself out there in a loud and proud way?
29:36All of them are on this sort of, like, come back.
29:38You know, I've had my confidence taken away.
29:40I've had restaurants close.
29:41Their stories matter because it shapes them
29:45into the chefs that they are.
29:46And every single week, you guys come in here,
29:48and you absolutely kill it.
29:49Thank you, Chef.
29:50Seriously, you put yourself out there,
29:51and you literally kill it.
29:52You're tearing me up.
29:53Yeah.
29:54You guys did a great job.
29:55Yeah.
29:56Thank you, Chef.
29:56That food is all you should be very proud of.
29:57OK?
30:03Well, hello, Team Antonia.
30:05Yes, yes, yes.
30:06We just flew in, and boy, are my Armani's tired.
30:10Tell us about your international feast.
30:13This is an international journey.
30:15It's, like, really celebrating the summer.
30:16Tyron, do you want to start with Argentina,
30:18with the picanha that he wants to slice for you
30:21and a little bit of chimichurri?
30:22Yes.
30:23So it's just like fogo de chow.
30:25Exactly.
30:26What you doing to that chow?
30:30You know, I taste the flavors on the outside of this beef.
30:33Temperature on the beef is great.
30:35This, to me, is exactly what I want in a chimichurri.
30:37It's bright.
30:38It's acidic.
30:38It's got some nice heat from those chili flakes.
30:40Thank you, Chef.
30:41All right, where should we go next?
30:43I think we go to Spain.
30:44Tyler?
30:44Sure.
30:45When I heard summertime outdoor cooking,
30:47I thought paella with lots of seafood there.
30:50You're taking me back to Mallorca here.
30:52It's so tasty, so seafoody rich.
30:54To me, the rice is slightly overcooked,
30:56so I appreciate that sokarat on the bottom with the crunch.
30:59OK, what's next?
31:00Summer in India.
31:02Well, we have a goat sea kebab with a spicy tikka sauce
31:06and garlic naan.
31:07These kebabs are the goat.
31:10Temperature's right on it.
31:11It's not tough.
31:12It's not chewy.
31:13You got your chari bites, and you got the tenderness on the inside.
31:15The protein part can be a little under-salted,
31:19but together they're like chef's kiss.
31:21OK, moving on to some Korean-inspired chicken wings
31:25and some quick smash cucumbers.
31:28Those chicken wings are, like, still crunchy.
31:29I don't know if you can hear us eating them.
31:31They're delicious.
31:31It's sweet and spicy.
31:33OK.
31:34All right.
31:35Thanks so much.
31:37Chef Antonia, can you taste the kebab a little bit?
31:40Yeah.
31:43I can't believe they said it's not salty.
31:45It's not salted.
31:46When you had it, which I thought was already seasoned,
31:48then I put so much more salt in it.
31:51OK, team Moniz.
31:54Hello, judges.
31:55Our theme was international street food.
31:58Jason, all you.
31:59Papusa al pastor with fire-roasted pineapple,
32:02salsa fresca verde, and salsa matcha.
32:06The pork, it looks like it's so, like, seasoned
32:08because it has all that color.
32:10To me, it's not super flavorful.
32:13And because of, like, the thickness of that papusa,
32:15I just want more salt on that pork.
32:17Let's go to Portugal.
32:19I made a Portuguese surf and turf,
32:21peri-peri rub, halibut, chorizo,
32:23and I made a mojo verde sauce.
32:26I mean, for me, I just wish there was more char on all of it.
32:29I think it's tough, too, to have the chorizo,
32:31which is naturally more firm,
32:32and then you have the halibut, which is delicate and soft.
32:35I think that's a tough combo
32:36when you're trying to kind of eat them all together.
32:40I really like the flavor of this mojo verde.
32:43I don't love the texture of it.
32:44It feels mushy to me and also kind of fibrous.
32:48I don't know if it's just a matter of blending it smoother
32:51or even just smashing it so that it was chunkier.
32:54It's just kind of that in-between texture.
32:56I'm not happy.
32:57I own a live fire business,
32:59so it would be embarrassing
33:01to go home on a live fire challenge.
33:04Next, we are going to the Caribbean.
33:06You've got a jerk lamb lollipop,
33:09roasted sweet potato,
33:10and then some grilled pineapples.
33:12The jerk sauce is really nice
33:14because it gives you tang.
33:15It gives you spice.
33:16The pineapple is beautiful.
33:17You get that Caribbean flair almost.
33:21Almost over.
33:22Almost over?
33:23Just a couple degrees.
33:24Lamb chop is so tender,
33:25and you have to be very careful
33:27and specific on how you cook it.
33:28And last, we're going to India.
33:30Potatoes and cauliflower croquette
33:32on a garbanzo masala.
33:36There's so much great spice.
33:37The flavors are great.
33:38I'm missing that crunch.
33:40Okay, thank you so much.
33:42Got a lot of miles, too.
33:47That was brutal.
33:48I think it's the first time in my career
33:50I've been told something was under-salted.
33:53I don't think it's under-salted.
33:55I don't, I don't understand that.
34:06All right, another international feast.
34:08We're getting so many passport stamps.
34:10We decided to go in the region of Asia.
34:14Yeah, so this is my play on a Nashville hot chicken,
34:16but it took a detour to India.
34:17I'm calling it the New Delhi hot chicken.
34:19I get the spice.
34:20The Nashville hot chicken comparison,
34:22not quite, it's a lot milder than that.
34:24And it's like a little uneven on the cook.
34:27There's still a little bit of that perfect temperature
34:28in the middle, but those outer edges,
34:30you got to work toward that tenderness.
34:32I took a big risk today.
34:33I tried using a tandoor oven
34:35that I've never used before.
34:36I'm so disappointed.
34:38All right, where should we go to next?
34:39So I've got a Korean marinated short rib,
34:41and then I've got some kimchi pancakes.
34:44This pancake is giving me everything that I want
34:46from those kimchi flavors.
34:48I just want a little bit more salt.
34:50Beef ribs are real easy to overcook,
34:52and it got very close to being a little chewy,
34:55a little bit more tender.
34:56It would've been perfect.
34:57OK, let's move on to this pork tenderloin.
35:00I prepared for you soy, garlic, and ginger glazed pork loin
35:04over some coconut rice with basil,
35:06and then a little mango and jicama slaw.
35:09Coconut-y, sweet, rice is nice and loose.
35:12Everything here is good except it's a little chewy.
35:16OK.
35:17I didn't mind the extra chew
35:18because there was this nice caramelization
35:20on the exterior.
35:21Really beautifully done.
35:22Thank you so much.
35:23OK.
35:24Veggies.
35:25Fire-roasted vegetables in a Thai red curry sauce.
35:33That's awesome.
35:34My man.
35:34There it is.
35:35You did it.
35:36That's enough.
35:36I'll take it.
35:37Yeah.
35:38Rosalie?
35:39All right, so it is fitting that the last dish
35:41is my late night drunken noodles.
35:44And here we go again on beef.
35:46You think it's chewy, OK?
35:47Yeah.
35:47I would pull it off a little sooner.
35:49I actually think it's because it went
35:51into this really hot sauce, so it's almost
35:54like it steamed all the way through.
35:55OK, OK.
35:56But flavor-wise, it's really delicious.
36:00All right, thanks for all the passport stamps.
36:02We're going to work on our tramp stamps now.
36:05Oh, my gosh.
36:07Nice.
36:08Good job, guys.
36:10I feel like I let the team down.
36:11I'm sorry.
36:11There we go.
36:12There's a couple of things in there that they didn't love,
36:15but this team really relies on flavors very well.
36:18Sure.
36:28OK, brawlers.
36:29Your delicious feast took us all over the world,
36:33and we're not even jet-lagged.
36:35But of course, this is an elimination challenge.
36:39Team Antonia, intellectually, your through line
36:42wasn't our strongest.
36:43While there were some minor misses,
36:45everything was balanced from dish to dish.
36:49Team Manit, you took us on a street food world tour.
36:53And while your meal was creative, it unfortunately
36:56suffered from some execution errors and lacked some flavor.
37:00Team Bobby, you took us on an ambitious journey
37:03through Asia, but the cook on your proteins
37:05didn't quite land the plane.
37:07Overall, however, you delivered a creative and craveable feast.
37:12Our first safe team tonight is Team Antonia.
37:19Woo!
37:20Nice.
37:21Yes!
37:22Oh, man.
37:24Good luck, you guys.
37:25Good luck.
37:25Congrats.
37:26Good job, man.
37:28Guys, two in a row.
37:30Oh, God.
37:32Our other safe team tonight is Team Bobby.
37:39Yes!
37:40Nice.
37:41Wow.
37:47That blows my mind.
37:49Listen, guys, I don't think we deserve to be here.
37:52But whatever said and done, I couldn't be more prouder
37:57of the three of you.
37:59So walk with heads high.
38:00Always.
38:01Thank you, Chef.
38:03Team Manit, I'm sorry, but that means you are our bottom team.
38:06Please join us at our campfire.
38:13After landing in the bottom last week,
38:15we'd really hoped your global feast would have been a comeback.
38:19How did you all feel the cook went?
38:21We have been listening, and we've been reacting to a lot of feedback which has been given.
38:27And when we react to that feedback, it backfires again.
38:30You, as judges, what advice would you give us so that we're not sitting here again?
38:35That's a good question.
38:41That's a great question.
38:43There's nothing specific that anyone has done collectively wrong here because everyone's
38:47cooking so well.
38:48Yeah, small details every week.
38:50I'm not feeling defeated.
38:52I am definitely feeling disappointed.
38:54It makes me question a lot of things in terms of strategy, but I'm not defeated.
39:00Defeated is for losers, and I'm not a loser.
39:03All right, Team Manit, first we're going to talk about our favorite dish.
39:07Greg, your lamb was well cooked, and your Caribbean flavors really sung and stood out.
39:12And now on to our bottom dishes.
39:15Jason, your pork was slightly overcooked, and the dish as a whole was under-seasoned.
39:22Alexandra, your dish was well seasoned, but the chorizo and halibut felt disjointed,
39:27and your sauce was mushy and fibrous.
39:31The person going home tonight is...
39:39Alexandra.
39:44Listen, you did great, okay?
39:48There's absolutely nothing for you to do.
39:52Look at me.
39:53Keep your head up.
39:54Promise yourself I wasn't going to cry on TV.
39:56It's all right.
39:57It's all right.
39:58If you feel it, let it out.
39:59You think I'm not going to go and cry?
40:00Of course I would.
40:01Right?
40:02Yeah.
40:03But you did a fantastic job.
40:04You're awesome, Chef.
40:05Thanks, guys.
40:07We got it.
40:08Make sure we're working quietly around here.
40:09Rolling in OCS.
40:10You're welcome.
40:13We got it.
40:14Make sure we're working quietly around here.
40:15Rolling in OCS.
40:16You're welcome.
40:20We got it.
40:21Make sure we're working quietly around here.
40:22Rolling in OCS.
40:23Okay.
40:24You're a badass.
40:25I'm so mad at myself.
40:26Why are you mad at yourself?
40:27Do you know the number of times I have been eliminated?
40:42There's zero shame in this loss.
40:45Okay?
40:46I lost to a business that I own.
40:47I look dumb.
40:48No, you don't.
40:49Absolutely not.
40:50The fact that you were chosen to be over here.
40:52Yeah.
40:53Don't ever underestimate that.
40:59I'm very, very proud of you.
41:01Okay?
41:02Don't let this get you down.
41:03I'm serious.
41:04Cry it.
41:05Get it out of the system.
41:06Don't let it get you down.
41:07I'm pissed.
41:09It was definitely a hard challenge to lose, but at the end of the day, I still am going
41:16to progress in live fire, and there will be no tears.
41:21I didn't see that coming.
41:24I was certain I was going home there.
41:26That ain't gonna happen again.
41:27I can assure you that will not happen again.
41:29We'll have to fight another day, my friend.
41:32In two hours, a crowd will come to taste your chili.
41:36Yeah!
41:37Let's do it!
41:38Kyle, how's that chili doing?
41:40Yeah, oh, you're only dropping one side that way.
41:42Oh, my gosh.
41:43Show me that you can make it by clearing all this off.
41:46Oh, yeah, that's perfect.
41:47Bam, bam, bam.
41:48Two-stepping all the way to the championship.
41:50Woo!
41:51Doggy!
41:52That's damn good.
41:53Let's get some chili!
41:55Give me the chili right now.
41:57Mama's lying.