BBQ Brawl S06E01

CinemaJourney

6/9/2025

#CinemaJourney
#BBQBrawl

Transcript

00:00:00Another year, another title.

00:00:10Not so fast, Blaze.

00:00:15This is our town.

00:00:17And you're going down.

00:00:19And if they keep on coming, let's brawl.

00:00:24We pick our teams from the best barbecue talent in America.

00:00:27I've won hundreds of barbecue awards.

00:00:29I'm a Tendul master.

00:00:31Simple as that.

00:00:32I just dropped it like it was hot!

00:00:33Whoo!

00:00:34And they cook against each other for advantages.

00:00:37Every cowgirl for themselves.

00:00:39This separates the tent masters from the pretenders.

00:00:44Each week, the bottom team loses a brawler.

00:00:47Y'all better watch out!

00:00:49So let's find the next master of kills

00:00:52and get rid of this guy.

00:00:59Let's go!

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00:01:26come true baby all right guys let's make magic happen

00:01:32yep welcome to star hill ranch ladies teaming up on me already i see huh

00:01:36ever since we got that call from you we have been preparing for this

00:01:41train when you can't get it we have been studying we have been strategizing

00:01:46this is called a deadly trip because bobby you are dead meat

00:01:52you're in trouble bobby we are so sick of your winning streak season after season this ends

00:01:59right here and right now all right lots of talk lots of words let's go see the brothers

00:02:06so here we are in austin texas the barbecue capital of the world i see cowboys world champion pitmasters

00:02:14classically trained chefs i'm just like is this actually happening like am i in a dream

00:02:19oh lots of action oh salt pepper garlic is seasoned to perfection man it's a 90 degree day out here in

00:02:27texas it's time for me to show the world what i came to do and that's the wind master q it smells

00:02:35good already yeah what's up brothers what y'all doing oh my goodness getting it done so the first

00:02:48challenge is they have 30 minutes to make a barbecue sandwich using texas toast which is a thick white

00:02:55bread first impression means everything today bobby muneet and antonia are my idols i have to give them

00:03:03the best bite we're so glad to have you guys here we have the best barbecue and live fire cooks in

00:03:08the country and when this round is over we're going to pick our teams for the rest of the season let's go

00:03:13baby let's go yeah all right brawlers this year we're going to do something a little bit different

00:03:18we're going to let one of you pick one of us what oh love that so if you win this challenge you

00:03:27get to pick your captain no way that's exactly what i want i know exactly who i'm gunning for

00:03:34our suggestion is you better not choose bobby because he's going down this year that's our entire

00:03:40plan yeah exactly you should do that off of that all right all right the strategy is to conspire with

00:03:47antonia to take bobby down then take antonia out let's go let's go let's go let's go let's go let's

00:03:54go let's go greg how are you doing great how are you fantastic i mean you have such a legendary

00:04:01restaurant if you're in the world of barbecue you've definitely heard of gatlins one of the

00:04:06legendary barbecue joints in texas and you know the chef is right there definitely made me realize that

00:04:11we are uh here playing for keeps why are you subjecting yourself to this hey everybody needs

00:04:15a little pain with the pleasure right it's been 15 years since we opened those doors we've been

00:04:21best barbecue restaurant in houston top 50 list texas monthly which is a huge deal but there's a new

00:04:26barbecue restaurant that's opening up every other day so i've got to be at the top of my game being the

00:04:32master of q elevates my legacy in houston barbecue and also around the nation greg what are you cooking

00:04:39we got a little gulf coast redfish wow so we got some arugula top that up got a lemon garlic aioli

00:04:44get some sandwich all right i like it greg gatlin very comfortable he's confident he's definitely in

00:04:49my top tier you're back for more winning yes i am arty beat me on beat bobby flay with a chicken

00:04:56tandoori dish i like the flavors that she plays with i'd like to have her on my team what are you making

00:05:02grilled chicken with a mango chutney that burnt mango is going to be sliced up and added in i know

00:05:08you're a tough competitor i can't wait to see what you do thank you thank you bobby my style of

00:05:12barbecuing is 100 not traditional i'm a tandoor master just simple as that i grew up in mumbai india

00:05:21and i moved to america 12 years ago since then i've been breaking the glass ceiling again and again and

00:05:28again i've won chopped i've won guys grocery games and yes i have beaten bobby flay i'm here to show

00:05:35the world that these gorgeous indian flavors can hang with the rest of these pitmasters and bring home

00:05:40the win how do you feel being over here i'm just so excited someone's representing indian barbecue i'm

00:05:46just excited that you're uh a team captain it's it's such an honor that is amazing that looks great

00:05:55thank you i mean nobody knows me as a barbecue fit master but i have been working with live fire

00:06:00since my undergrad days in india this season with my spices and my indian techniques i'm here to compete

00:06:07and competing means winning no other option what's up i heard that you have two million followers on

00:06:14social media you believe that two million people want to follow me two million that's amazing when i first

00:06:20started this whole barbecue journey i didn't even know what social media was my wife's like you need

00:06:24to start getting on this all right guys all right guys all right guys what i think will attract people

00:06:30to me is i'm a good old southern boy even though i don't hear it apparently i have a very thick southern

00:06:35accent y'all know what time it is it's time to go for that fight baby and i have a uh pet pig and his name

00:06:42is butter if i'm cooking he's right there with me and he sleeps in the bed with me he's my best friend no

00:06:49doubt about it my signature barbecue style would be just down home southern cooking i cook good

00:06:55barbecue i'm way more than an influencer i compete i win i'm here to prove that to you

00:07:02tyron what's happening over there you have shrimp now putting it right here in this cowboy butter

00:07:06and some filet mignon surfing turf oh boy stop it this is the first time making a sandwich like this

00:07:13you know i like mixing up proteins but normally it's the moo and oink but i'm here to make big bold

00:07:20flavors and roll the dice make sure these shrimp don't overcook nobody like rubber shrimp shell

00:07:26i'm a jail warrior by day and i'm a barbecue warrior on the weekends i've been burning the

00:07:31candle at both ends for 20 years the kind of barbecue i make is traditional done the old school way

00:07:38it reminds me of my granddad my father right now i'm at the crossroads either i stay at the sheriff

00:07:45office or go full-time barbecue i haven't made the decision yet because of fear if i win master q it's

00:07:52gonna give me enough confidence to barbecue full-time

00:07:59arturo i was so excited i've actually seen a couple of your things on tv have you really yes live fire i mean

00:08:05you're like the guru at that that's what i do you know just you know burn some whole animals you know

00:08:10over some fire skirt steak i'm seeing we're gonna do a little play on uh on a carne asada brugula and

00:08:16cilantro on top with texas toast right so let's see what we can do there i think this is the most critical

00:08:21week because the choices that we make are the choices that we have to live with and thrive under

00:08:27for the following weeks i think with both antonia and bobby everybody is sussing everybody out right now

00:08:33what are you doing jason i'm making a little bonh mi oh bonh mi do you cook like vietnamese food in

00:08:37your restaurant it's in the restaurants maybe not on an everyday basis i think for me sandwich

00:08:41challenge bonh mi is my favorite sandwich go with your gut yeah right so cool so the skirt steak

00:08:46i'm grilling directly on top of the coal get as much char as i can on it i like this move right here

00:08:52shows confidence i'm team abb anybody but bobby i'm anybody but bobby because you got me on b bobby

00:08:59play it still doesn't sit right with me i have six restaurants here in texas ranging from texas

00:09:07barbecue to an italian steakhouse to a little pizzeria i cook like an f1 race car man i am full speed ahead

00:09:14all the time i think i'm one of the best and i just want barbecue ball to be my chance at redemption

00:09:21so what's the strategy over here i'm doing a little bit of a bonh mi oh something fresh bright vibrant

00:09:26that sounds delicious i actually am really excited about jason he's making a banh mi they are all of

00:09:33these really fresh ingredients which are going to balance off that skirt steak that he's putting in

00:09:38it and to me i know this sounds really geeky but what really excited me was the fact that his texas toast

00:09:44is perfectly toast yeah it looked great right and it's such an important part of a sandwich right

00:09:50i got a couple of people on my mind tell us who the couple people are i don't want to tell you guys

00:09:54who i like oh let me explain something to you see uh i'm already winning because you guys even

00:10:00realize i'm listening to who you like i'm not telling you who i like because we got to pick and

00:10:04are you are you sure that what we are telling you is exactly what we feel yeah let's see how good of a

00:10:08poker player you are you said you like you like his texas toast i hope your husband heard that

00:10:13antoni and meneet are like teaming up against me but i like that because maybe they'll cancel each

00:10:18other out and there i will be standing at the end victorious again oh now it's getting hot

00:10:30hi how are you great how are you what's going on are you making are you making egg salad no pimento

00:10:35cheese pimento cheese yes i'm from south carolina i'm doing a grilled chicken with some barbecue

00:10:41seasoning i'm not supposed to taste it but it looks good so i'm going to give it a taste let me mix it

00:10:44and weren't you on food store yes how long ago it was a little elgo didn't have any gray hair back

00:10:48done so it's been a while me neither so kyle where are you from in the appalachian mountain so i'm in

00:10:55the very northeast corner of georgia and he makes moonshine imagine that really well i dabble a little

00:11:00bit you know dabble in a little bit of moonshine just a little bit you got any on you right now uh

00:11:04no i couldn't bring that on the plane they wouldn't let me but we got some pork tenderloin uh sorghum

00:11:09mustard apple cider vinegar glaze on that and uh a lot of love a lot oh i love that yeah you gotta

00:11:15have a lot of love in this stuff 10 minutes left ham and gruyere oh yeah i'm gonna do like a monte

00:11:22cristo some berry jam got a turkey breast i'm smoking up to put on there i made a little uh habanero

00:11:28honey we've got a sandwich just like it at one of my restaurants delicious i actually love venturing

00:11:32and the truth is my background is a lot of live fire cooking when i worked for wolfgang puck we had a live

00:11:38fire pizza oven for making bread for roasting meat so for me this is like where i shine i'm coming in

00:11:43hot coming in hot to texas you guys might want to check that in there all right i see this pork is not

00:11:50cooking so i have to pivot i have to adjust gotta get this pork broken down into smaller sizes that can

00:11:55cook quickly kyle yes sir bobby flay nice to meet you what's going on my friend how are you doing you

00:11:59good i'm doing well chef this is the guy i want to impress out of any of the captains and here i am

00:12:04struggling with pork tenderloin that i've cooked a million times before i i'm lying right now i'm

00:12:09struggling but pork tenderloin should cook pretty quickly it should i know how to cook pork tenderloin

00:12:14does bobby know that i know how to cook pork tenderloin not at this point just keep bringing

00:12:17the flavor thank you chef car you good man i'm struggling all right come on pull this together

00:12:22baby you got it you got it together you got it i'm working

00:12:24with my pork i go directly on the coals and i'm praying that this thing will cook in time

00:12:35this is not cutting out it's high stakes right now like whoever wins this gets to choose their

00:12:40team captain nice who is going to be the captain that you choose not bobby right not bob okay good yes

00:12:49you know i might be wearing a dress but i feel like a bolt in a china shop right now

00:12:53what's up rosalie feeling confident you feeling nervous give it give it to me is like so stoked

00:12:57to meet you and 30 year old rosalie as well cool so i'm doing a smoked fried chicken sandwich smoke

00:13:02fried i hope i get your team because your story is really like i've always related to it because i

00:13:07was struggled in school growing up and food was like my outlet a little bit of like a learning

00:13:11disability in school yeah yeah when i was a kid i had to work with my hands i needed vocational education

00:13:16not not a traditional like open english textbook that wasn't going to work for me and it sounds to me

00:13:21like rosalie's got a little bit of the same well if you win you can pick me hell yeah i really

00:13:25struggled in school i learned that i had adhd and i learned that i was going to be successful if i

00:13:30wanted to i just had to like figure out how to do it so i started with a backyard fire pit a few rigs

00:13:36and a dream and here i am now as a recipe developer and sponsored by some major brands of barbecue

00:13:41i haven't won world championship barbecue competitions if i don't have x amount of michelin stars i

00:13:46have michelin tires you know i'm just a girl that has fought her way to get here and i'm a freaking

00:13:51badass i've developed a really strong skill set and i'm ready to take it to the end who's got the

00:13:57oranges on the grill that's me what are you doing with them so i'm making an orange hot honey glaze

00:14:01for my smoked fried chicken okay florida girl florida girl rosalie yeah and everything's been touched

00:14:06with seasoning not even my eyes now you're breaking out the lobster already i'm from connecticut man i gotta

00:14:12represent you know we're doing a little lobster old traditional hot butter connecticut style but

00:14:16we're churching it up a little bit with some spice and some herbs you're gonna bring your james beard

00:14:20foundation uh nominations here i'm gonna try to do it have you won a james beard award no always the

00:14:24bridesmaid never the bride brawness five minutes alex you got a big piece of meat in your hand i do

00:14:30the way i roll i think being a hostage negotiator i'll be able to handle barbecue brawl it's like a girl

00:14:36after my own heart she's like i'm just gonna touch the coals right there there's a huge satisfaction

00:14:40on the local people's faces when they not only find out i'm in law enforcement but when they also

00:14:45find out that i am known for cooking whole animals over an open flame what kind of butter do you have

00:14:52over there i'm making a garlic herb butter to kind of do a take on a garlic bread with the texas toast

00:14:57do kind of an italian inspired skirt steak sandwich you are a live fire wizard clearly

00:15:04we're getting burgers mass burgers baby a little bit of that watch your sister sauce this is alabama's

00:15:09smash burger come on for everyone who can't pronounce roostashire that is the exact way that they

00:15:16should say it watch your sister

00:15:28okay come along what's the strategy in picking the team right over here be on my team that's the

00:15:33strategy rude my strategy and i think mani is on this with me is that we pick bobby's team for him

00:15:40mm-hmm that's where i'm at right now you don't know who i want though i mean here's the thing too

00:15:45we get to pick a winner of this challenge the winner of this challenge is going to choose one of us

00:15:49i have a little ego like happening right now it's like what if we don't get picked in dodgeball right

00:15:53now oh they know they're gonna pick robert they think you're gonna win this year that's yeah

00:15:57no they they know i'm due to lose let's check the uh odds in vegas three and a half minutes

00:16:05yes chef alexandra do not mess with my girl she's a hostage negotiator yeah don't mess with her

00:16:11for sure

00:16:14okay i gotta hurry for real for real beautiful damn whoa give me some of that fried chicken

00:16:21oh is that temp it's crispy i check on my pork it is dry but i need to do something so i grab a

00:16:28little bit of mayonnaise and i put it in there i toss it and i start throwing it on the sandwich

00:16:32as fast as i can texas toast smash burger can't beat it 20 seconds 20 seconds it goes by quick

00:16:42i'm wildly obsessed with siren right now he's got shrimp into the cowboy butter then he's got some

00:16:47filet mignon it looks amazing very passionate guys oh my goodness oh look at where the shrimp at

00:16:57oh ten nine eight seven six five four three two one time's up great job man thanks for sharing the

00:17:10grill of course god dang it oh my shrimp was in my cowboy butter by the smoker oh my goodness i'm so

00:17:22shamed right now i just want to crawl in the hole and live there i let everybody down my family the great

00:17:31city of owen iowa i can't believe this is what i'm giving the team captains first challenge done

00:17:39just 97 more to go okay you had 30 minutes to make your best barbecue sandwich on texas toast

00:17:54all right firon wait where's the you had said that you had shrimp i got the turf without the surf you had

00:18:01an idea it didn't go your way the fact that you served us something choosing a team is not only

00:18:07about what's the best bite right it's also about the tenacity thank you chef okay otoro tell us what

00:18:13you have i have a play on carne asada some skirt a little avocado some jalapeno salsa and the cook

00:18:20on the shake is exactly how you wanted it it's a little bit under we're holding our cards close to

00:18:27us just so you know gotcha because i we can't tell him what we're thinking i'm known as a talker and

00:18:32sometimes i got to tell myself to just be a little quiet thank you appreciate it thank you chef i look

00:18:38forward to seeing how well i do on that all right tim okay this is bamma's texas toast smash burger

00:18:44what makes it bamma's toast it comes from the heart baby it comes from bamma and you don't say

00:18:48worcestershire you say watch your sister watch your sister i keep things simple it's like my wife

00:18:55said keep it simple steven and that's what i live by most of the time this is something my family loves

00:19:01thanks tim like a gel just appreciate it arthy for you i have a grilled chicken sandwich mango

00:19:07chutney inside with some really burnt mangoes as well as a fresh cilantro salad right mangoes i was

00:19:13gonna say what i'm into that i said that but can you explain to me why you burn the mango like that

00:19:20well mango is really sweet and these were pretty ripe so to get a little bitterness uh to balance out the

00:19:26sandwich you have competed on so many competitions why are you here it's not enough and i wanted some

00:19:34mentorship from either of you not bobby and did you see she said either of you she said either of you

00:19:40either of you yes exactly i'm picking you great these are the flavors that i play with and i really

00:19:48appreciate that daringness to do that thank you okay rosalie come on up all right so we have a smoke fried

00:19:55chicken sandwich hot honey orange glaze what's in the dredging smoked paprika cayenne salt pepper

00:20:02garlic onion powder i also put it in the hot honey glaze touched everything thank you orchid grilled

00:20:09pimento cheese with shishito and grilled chicken thigh what's the heat really the paprika because i use

00:20:15the hot paprika do you love it that's why you're asking okay i'm not saying i'm trying to get in your

00:20:19head i'm not letting you know anything i think one of my skills is that i see talent sort of up and

00:20:29coming or maybe a little stealth i don't always take the obvious person but there's something that i

00:20:34feel i can really play out over the weeks and weeks okay tyler i'm from the great state of connecticut

00:20:39and i did a lobster roll scallions cilantro mint pickled shallot and a little bit of chili i thought

00:20:45it was kind of smart tell us more bobby alexandra i made a skirt steak sandwich with uh pickled onions

00:20:53i did a lemon zest arugula salad and burrata italian barbecue sandwich i think that your steak is

00:20:58nicely cooked i wish you would have done a little bit better job toasting the bread yeah me too

00:21:03thank you so much thank you okay greg so you got a grilled redfish sandwich on top of a lemon garlic

00:21:11aioli and a smoked chimichurri so texas legend how does it feel like to be representing texas in that

00:21:19way it's pretty cool you know like hey you get out there you put yourself out there and whatever

00:21:23happens happens you know i know your family's history it's very famous i'm curious why you

00:21:27decided to go with fish i mean it's fast enough and i think it represents the gulf coast just as much as

00:21:32we do beef and stuff down here so thanks greg thanks guys i appreciate y'all kyle did you get

00:21:37the pork tenderloin on the sandwich i did barely it's a sorghum and mustard glazed pork tenderloin

00:21:43with a little arugula salad i know what i didn't say a word you don't have to say a word i know it's

00:21:52overcooked okay the dressing of the sauce really helps it the winner of this challenge gets to pick

00:21:57their own captain i mean i'd love it to be me i know it's not going to be me but i'd love to just be

00:22:02able to say yeah i'm on team bobby all right i have made for you play out of monte cristo i smoked

00:22:08some turkey put the berry jam over the top of the turkey a bunch of gruyere cheese i've got something

00:22:13like this on one of my menus man and and i love it you seem to be pretty comfortable and confident

00:22:18in this situation i i compete every weekend that's what i do for a living i've won about 80 competitions

00:22:24wow i have won more barbecue awards than anybody else that has been on this show the jack memphis and may

00:22:31king of the smoker you name it i've won it my barbecue style is hot and fast directly over the fire i can

00:22:37burn and turn any protein i like to talk trash with getting people's heads i can't quit until i've won

00:22:42everything just watch i love the way you layered the different flavors and oh do you really right over

00:22:49here why are you telling him that jack doesn't have to play the game brad he's a seasoned competitor

00:22:57but i want jason i want greg i want arti misdirection is so important over here i mean that's what's going

00:23:04to get me the win jason i made a little banh mi with a little skirt steak got a touch of a ginger lime

00:23:12aioli and some charred avocado i saw you put this right in the cold right just to kind of get that extra

00:23:17char and flavor it's actually a really smart way to go got some thoughts all right let's go

00:23:24that i'm only going to share with mineet hanging up on me i'm deciding my top brawler based on

00:23:31execution seasoning and cooking technique those are things i can't teach in the next 10 weeks

00:23:35you guys excited to see these guys yeah for the next 10 weeks the three of us will be your captains

00:23:49only one of you will win the title of master of q and a feature across food network social platforms

00:23:55you'll compete to earn your team an advantage in the team brawl unfortunately the bottom team will

00:24:05be up for elimination we've agreed that we all get one steal card if our team is down to one brawler

00:24:13we can steal anybody we want from either team all is fair i'm loving barbecue okay before we pick

00:24:19our teams we're going to pick a winner of the first challenge we've never done this before and that

00:24:25person gets to pick one of us to be their team captain for the season whoa i want to be on chef

00:24:31fla's team he's won four out of five he's a winner i'm a winner that's where i need to be and the winner

00:24:38of the first challenge is archie

00:24:49oh my god something about those flavors that just are intoxicating i wasn't expecting that

00:24:55at all like seriously well deserved i don't look like a typical pet master people still don't know

00:25:02about indian barbecue they look at me and wow do you really know about barbecue but

00:25:07i won and i'm gonna stick to that confidence through the rest of this competition arti congratulations

00:25:15i felt like your sandwich really highlighted the way that you love to represent yourself through food

00:25:22the way that you used the the no you're pitching her i am pitching her but i'm telling her why i love

00:25:28her oh god you have no shot

00:25:30arti four wins out of five seasons i mean i'm just saying

00:25:39arti the reason why you are over here is to put indian barbecue on the map especially showing that

00:25:46indian female barbecue chefs exist okay okay hello that's what it's all about right

00:25:54oh my god all right arti who do you choose as your team captain no pressure um

00:26:10what's going through your mind right now well i just didn't know i would get this opportunity so

00:26:15i didn't really think it through okay well you just won the academy award give a speech let's go

00:26:19go go with your first gut instinct who do i pick oh my god this is so hard

00:26:33um when the crowd staring you in the face would you crumble would you fall down and break

00:26:42you gotta pick there's only three of us girl just say it

00:26:48antonia yeah she did

00:26:50i definitely wanted to pick either maneet or antonia

00:27:01it's okay i'm gonna have my eye on you for 10 weeks

00:27:05maneet was definitely on my mind my repertoire and her ingredients we would do really well but

00:27:09antonia i really don't know the realm of the cuisines that you do i'm here to learn and do my best

00:27:16love you i love that rt won and then she picked me her flavors are just dynamic maneet you get next

00:27:23choice i do so who do i want in my team it's how i hire people i want to hire a team that is going to

00:27:30deliver incredible unexpected flavors i was particularly blown away by the banhmi jason i would

00:27:39love to have you as a part of my team first round draft pick i am ready to go maneet amazing what a

00:27:47ball of energy let's do this my turn

00:27:55rosalie no way all right rosie you asked me by name so you got it this is a dream come true look

00:28:03forward to it i'm going to go with tyler

00:28:12for me it all comes down to execution and i thought your lobster was beautifully cooked

00:28:16thank you chef i am going to go with greg nice

00:28:22baby texas boy

00:28:27he's gonna win the whole thing i know greg i've got to tell you it's an honor to have you on my team

00:28:32look forward to it

00:28:36kyle

00:28:38nice you ladies just yeed your last haul that's right i couldn't be happier this is the team i

00:28:44wanted to be on kyle i picked you because when we're in a bar we get into a fight we're good

00:28:49i got you brother i got you i think you know you were a little over concerned that you overcooked your

00:28:54pork ultimately i actually like the bite a lot i think you got a lot of potential to win this thing

00:29:00we got this tim

00:29:06very interesting alexandra

00:29:11i'm going to take orchid nice nice so my last and final pick will be

00:29:18last three picks i'm just hoping after the embarrassment that i somehow end up on bobby's team

00:29:23is

00:29:28siren

00:29:32yes yes yes arturo and brad can i get both of them no no

00:29:38arturo i would like you to join my team thank you

00:29:46brad come on over let's do it

00:29:51i'm the last person picked and all i'm thinking is you know the other two chefs they up you know i'm

00:29:56going to be coming at it as hard as i can gun and as hard as i can and and go team bobby

00:30:00i cannot believe that i got you honestly i mean you've won a gazillion competitions my team is

00:30:08definitely winning all right everybody team camp let's go let's go come on what's up

00:30:18this is for you guys to win or lose okay don't forget it the last thing i want to do is send you

00:30:22down a road that you don't want to go down and then you get eliminated that's my nightmare

00:30:26i'm not interested in that i don't i don't do that i can't get you eliminated gotcha just

00:30:31just understand that okay yeah because the judges what they're looking at is you it's very easy to

00:30:35get nervous for me it's all about execution execution execution time management time management time

00:30:41management this is the team that i wanted i chose the color red because red is like get the out

00:30:51we are going to kick bobby's ass okay right like and that's what we are going to do you guys ready

00:30:57to meet our judges oh yeah first we have one of the fiercest competitors i know chef and restaurateur

00:31:03and one of the titans on triple threat brooke williamson

00:31:09chef brooke diva of flavors she's intimidating and awesome her palette is amazing what's up brawlers

00:31:17whoo hello oh hi hi next up we have a legendary whole hog pit master mr rodney scott

00:31:28hey rodney when you think of the best pitmasters you think of rodney scott

00:31:32rodney scott is the king of whole hog cooking rodney scott rodney scott rodney scott

00:31:37oh i want to let you know what i'm looking for in the next master of q is consistency creativity

00:31:42and somebody that can make this guy like a vegetable and of course our master of ceremonies

00:31:49the most stylish guy at the barbecue it's carson kressley oh hello oh my gosh carson kressley the king

00:32:01of all metaphors and puns he's going to bring a lot of energy to the competition i look forward to it

00:32:06yeah okay my little barbecuties are you ready for your first brawl yeah let's go all of you come

00:32:16from very different parts of the barbecue world this first brawl is about bringing your style together

00:32:21with that of your new teammates and your captains will take the lead we're calling this one follow

00:32:28the leader your captain will cook their signature barbecue dish and you all need to build a cohesive feast

00:32:34around it including one additional entree only one wow while still showcasing your personal style

00:32:43you will have one hour to cook okay and it's such a sweet little tradition that we never eliminate

00:32:50anyone on the first week thank god well it's over this is an elimination challenge this is terrifying

00:33:00you know i don't want to lose the first challenge and then also go home first

00:33:04i've got to really bring something out now you know we're not messing around this year are y'all ready

00:33:09to brawl yeah let's go let's go let's go let's go let's go let's go let's go you can't stop us

00:33:17the other way antonia hi how are you bobby you came in dead last one on earth

00:33:27this year is going to be tougher than ever maneet i love her flavors she understands the competitive

00:33:33landscape and she comes at it in a way that's very delicious antonia is deeply competitive give me

00:33:39the other one i actually like watching her lose because it's kind of funny watching her lose so

00:33:44they're ready to bring it big time so i'm gonna have to leave you on my game what's up cowboy what's

00:33:48up girl tight corners all right move or lose it i actually like the idea of this being a follow the

00:33:54leader challenge because i think probably a lot of these brawlers came in here feeling like

00:33:59i'm gonna go in there and cook a perfect steak and show them what i can do but it's a good test

00:34:04to see how you can be a team player so there's probably a lot of inner monologue happening sure

00:34:09and i think this is a really sort of hard first trial especially for an elimination challenge

00:34:15yeah cooking with new people got personalities that have to merge together in the beginning of

00:34:19that first competition cook so guys i do there's a dish called patrani machli it's going to be a halibut

00:34:24i'm going to be marinating it with coconut mint cilantro ginger then i'll wrap it up in a banana

00:34:30leaf and i'll cook it on the grill okay so the theme of my feast is celebrating the global aspect

00:34:38of barbecue uh i'm going to make a rack of lamb with a gremolata that's going to incorporate mint

00:34:42parsley a little bit of the blood orange zest i think i'm gonna do a little cauliflower put it on

00:34:46the smoker and then some eggplant i'm gonna char with some curry sauce underneath oh that sounds amazing

00:34:50what about you i'm gonna get some beets i'm gonna throw them right in the coals okay crushed pecan maybe a little

00:34:54balsamic what about you greg what are you going to do a grilled cabbage salad roast off some uh

00:34:59peanuts masala seasoning on top of that love it these are the two things that i really want smoke smoke

00:35:04smoke smoke grill we need that if i'm running over there use me say hey mani can you get me a

00:35:08lime can you get me a lemon she has mom energy yeah well she's a mom team mani

00:35:16let's go someone have the pine nuts are you making a pesto ribeye

00:35:20oh yeah i'm making a pine nut crusted ribeye i think one of the biggest strengths that i have is

00:35:26that i am very direct very upfront very loud i'm not timid in any way so jason got all the cauliflower

00:35:33i got one okay how many how many did he get he got three i believe does he need three jason do you

00:35:41need all three cauliflower you want to borrow a cauliflower i don't want to borrow it because i'm not

00:35:45giving it back picked me first you had your chance do you need three cauliflower

00:35:57so the dish that i'm going to do i'm going to do the texas longhorn okay there's going to be

00:36:01lemon pepper shrimp that's going to go along with it high nut pesto that's going to go over it i think

00:36:06doing you know a shrimp and a steak it's going to be very easy for them to build around i kind of just

00:36:10let everyone decide what they wanted to do i could do a smoked uh pork tenderloin and put this on my

00:36:16spicy royal gold mustard sauce okay uh cream spinach great garlic onions spinach heavy cream okay perfect

00:36:23perfect and i'm gonna do a roasted cauliflower with uh roasted tomato chutney underneath and then grilled

00:36:30avocado with grapefruits pistachio herbs okay amazing everything just needs to be like

00:36:35i can still feel the effect of that massive letdown in the first challenge i feel like the weakest link

00:36:45i'm not as refined as these other chefs but i'm gonna cook what i cook every weekend that's pork

00:36:52and if i mess this up i will send myself on for us with the rub should i go with traditional with salt

00:36:58pepper garlic or should i just go ahead and hit it with the grandpa's this you bring your grandfather in

00:37:04any chance you get okay okay here's the thing i am here to assist you in the game yes okay you know

00:37:13how to cook that got you here okay that's right that's right you just whatever spirit let's go

00:37:20you bring that into your pork tenderloin we're winning this hi bobby let's get some focus okay so

00:37:28basically i'm going to do like the texas size uh ribeye something southwestern so we can do like the

00:37:32south and the southwest okay okay okay beans run across the southwest and the south i'll go ahead

00:37:37and do some type of uh an appalachian soup beans so my plate on some pintos a little bit of pork in

00:37:42there awesome what do you got um i'm thinking a ski taste salad so i'm gonna do some mexican street

00:37:45corn but then make into a nice cold salad the cotilla mayo paprika love it i know where you're going

00:37:51right what are you thinking i'm gonna do like a southern barbecue sauce and i mean if i can get chicken

00:37:55i'm gonna get chicken if i can i'm gonna grab the salmon so you're doing the second entree oh yeah i'm doing

00:37:58a second right chicken okay yeah good chef what about you well originally i was thinking salmon

00:38:03with some onions on top but we're working as a team so i could do a side why does brad get to do

00:38:07protein and i don't i'm so pissed about this like man look rosalie was the first pick i was the last

00:38:14pick it's important for me to make a protein to impress on these judges that i know how to cook i

00:38:19do a side i could do potatoes um for you know steak and potatoes gotta have it so southwest southern

00:38:25um i could do some scallop potatoes cheesy creamy i'll i can i can add some an hour yes i can add

00:38:30some flavor to make it tie in with everything everyone's doing brad what are you gonna cook

00:38:34on i'm cooking on the the drum okay i need to use the drum for the potatoes too though i'm gonna have

00:38:39a whole ass cast iron you think we can make some cornbread to go with those soupings you could

00:38:43can i do a hot honey for the cornbread perfect okay just make sure your potatoes are cooked i got

00:38:47you okay the one dish i'm really worried about it actually is rosalie's potatoes it's a very risky

00:38:52dish to make in an hour but we'll see you feel like you got this unlocked um yeah okay

00:39:08i am making a ribeye with a bunch of different chili peppers i'm gonna do a uh a relish with tomatillos

00:39:15tomatoes serrano chilis that are charred so we have one hour to make a feast that's centered around the

00:39:21captain's entree we need to actually add one extra protein and then a bunch of side dishes we're

00:39:26gonna open the uh gates really focused and strong so i am making cell potatoes and bobby asked me if

00:39:33i can make them with only an hour hey bud i'm gonna leave this open since you're next to it can you just

00:39:37keep an eye on it for me make sure it doesn't boil over i need to parboil these potatoes because

00:39:41they're not going to be cooked if i just throw them on the smoker all right you want to create some

00:39:46cheese for me brad where's your chicken at my chicken's over here on the drum you good i'm good

00:39:51right now yeah i got a barbecue sauce rolling over here i'm gonna add a little uh fresno chili in there

00:39:55to drag it further south we might get down into arkansas maybe today i got the biggest chip on my

00:40:00shoulder right now so we'll come out here make everybody regret not picking me damn yeah right

00:40:06my favorite thing about brad is he's no bs he does not doubt himself at all so brad he's won a lot of

00:40:14competitions he's won memphis in may looks very confident back there and he doesn't believe in

00:40:20less than first place put your put your chicken where your mouth is you put chicken other places

00:40:25it never turns out well hot we got the texas boys with the new jersey girl i think we're there you go baby

00:40:34there you go hands off steam hot chef moneet shohan yes chef antonio what are you doing over there

00:40:45i am making sure that bobby loses that's what i'm doing over here what are you doing trying to get my

00:40:51thing to work your thing to work yeah my there we go never mind i got it everyone it's okay i got the

00:40:59machine to work i'm getting ready to wrap up the halibut the first thing that i do before i grill

00:41:04my fish is wrap the whole thing so that some of the smoke um it permeates into the fish i think you

00:41:11can throw this on got it right i'm going to make the second one so moneet has chosen to make a dish

00:41:17called petrani machali which is a like coconut mint marinated halibut that she's wrapping in banana leaf

00:41:23oh that sounds fun petrani machali sounds delicious it does sound delicious but it also

00:41:30sounds hard to pair other dishes to it offset or right on top ah right on top but let's keep an eye

00:41:36on it but moneet is very good at directing the whole kitchen which i think is very smart if you want a

00:41:42cohesive beast okay how are we doing how does it look we're doing good beautiful we got this guys we're

00:41:48just trying to follow the leader oh my god you guys are absolutely amazing done done done

00:41:53you know alexandra is smoking uh the lamb and then we have jason who is making the three color smoke

00:42:01a cauliflower greg is making this smoked cabbage salad and then finally we have arturo who has taken

00:42:10the beat thrown it directly on the charcoal arturo is somebody who is a maestro when it comes to

00:42:16open fire cooking this is my happy spot right here you know this is a good spot i'm the chef and owner

00:42:22of blanco river meat company and we specialize in open fire catering my cooking style is rustic old

00:42:30world fire wood whole animals i'm a rancher i'm a farmer and i have a big blended family so there's

00:42:37nine of eight of us i don't know i'm paying for them all so they're all mine right i'm here to show my

00:42:42family what i was put on this earth to do and that's to to cook guys try try this oh yeah

00:42:50that has a really nice heat that's fresh i make the marinade coconut milk mint cilantro fresh ginger

00:43:00some lime some lemon some salt put it in a large bowl i do a technique which is called dhungar arturo

00:43:06you want to give me one charcoal which is like blazing hot blazing hot yeah gotcha this is an indian way

00:43:12of smoking okay so what we've done is we've gone ahead this is charcoal okay right now i'm doing

00:43:19this and come on let's help me yeah help me do this can you already smell the smoke and this this method

00:43:26in india is called dhungar yeah i love that love that so the smokiness that you get into the marinade

00:43:34is absolutely amazing um who's got the butter chef bobby flay what's up when did you decide to do

00:43:42texas longhorns when did i decide yeah when you decided just right now when you saw me grab mine

00:43:47yes i love him yes that's exactly when yes i feel fine about going head to head with antonia

00:43:55she's got the uh the big texas size steaks as well but she's gonna do sort of a surf and turf kind of

00:44:00thing with some prawns it's very benihana of her i love benihana i do too um and minnie

00:44:10just catch the shrimp in the hat yeah and then the um the volcano i used to work there did you really

00:44:16that's my first job so antonia is doing kind of barbecue version of surf and turf what do you think

00:44:23that says about her style as a barbecuer i mean i think antonia is someone who doesn't shy away from

00:44:28flavor but also loves to incorporate some classic technique right she's an incredibly solid competitor

00:44:34she also loves to mentor how's everyone feeling you feel good hot and fast like a camaro baby

00:44:41i'm just trying to survive i'm staying alive oh that's what i'm trying to do right now

00:44:48i know if i don't perform i'm going home so i'm bringing out the big guns my grandpa's rub and my

00:44:54royal gold barbecue sauce in the royal gold we got mustard black pepper salt garlic this is a hit

00:45:00everywhere i go people love that royal gold grandpa was a pit master and he taught me a lot by using

00:45:08some of his old school recipes i gotta show up and show out that's delicious what's chunky in there

00:45:14what's chunky is stone ground mustard delicious i know by watching thyrin cook that he is going to be

00:45:21very good at a lot of things i'm not good at the guy whipped up a sauce in like six minutes all

00:45:26of a sudden he's like sauce is done chef and i'm like how'd you make a sauce that fast chef said my

00:45:32sauce is good there you go what kind of internal temperature are we talking about i want to get it

00:45:38at 140. i'm gonna go i'm gonna say 135 okay okay thank you chef antonia is a beast and i couldn't be

00:45:45more happy to be on her team we got the top pick already i mean come on then we got my man t right

00:45:52here doing a little pork tenderloin we got tyler back here beast in the kitchen tickle to death

00:45:58i need you to step away from my longhorns thank you sir worry about your own longhorns

00:46:06you know it's kind of funny um bobby's won four out of the last five seasons of barbecue brawl and yet

00:46:12he wasn't chosen first as a captain what right that's interesting i kind of love that i wonder

00:46:18how that made bobby feel probably a little butt hurt yeah hold on i forgot to mention there is no

00:46:26competition pay attention hope you listen team bobby what's happening hey what's going on mr rodney i'm

00:46:33good how you doing doing well how about yourself i'm good good glad to be here what's happening bobby

00:46:38right here i got some texas rib eyes longhorn situation they look good they look good going

00:46:44hard you're going strong yeah exactly but how do you feel about not being chosen first we're gonna

00:46:48hey you know what that's all right i got my eye on rt i heard her okay she said i either want antonia

00:46:53or mineet my name was wasn't even in the equation wow after you man i'm gonna visit with some of the

00:46:59rest of your team sounds good good luck i feel like i need a step stool yeah yeah sorry come down for

00:47:05here first yeah yeah so tell me what we're making so i've got some appalachian soup beans in the works

00:47:09appalachian soup beans little pintos uh-huh little bacon in there onions garlic little chicken stock

00:47:15okay let the appalachian style come out i think so i think so on the brawl yes sir all right man

00:47:20good luck with everything thank you sir i live in the southern appalachian mountains the most special

00:47:24place on earth this little region that's often neglected often overlooked and doesn't have

00:47:30a strong barbecue tradition and i want to change that my food is delicious it's unique a marriage of

00:47:36southern comfort food mountain food hillbilly food it's just like the food version of a warm hug

00:47:43i know the other brawlers are going to be thinking here's this little hillbilly that has no idea what

00:47:48in the world he's doing i can't wait to show them i've got what it takes to win i'm a competitor

00:47:53i'm the mountain man how we doing oh my god it's you potatoes it's me how's it going just a guy i'm

00:47:59rosalie nice to meet you not gonna lie i originally wanted to do the second protein but um someone

00:48:05got to me got to it first so i pivoted and said i'll do the side so i'm doing some scallop potatoes

00:48:10i've got purple and potatoes real quick so then i can marry this together letting get this pick up

00:48:14some smoke then i'm throwing it on the drum so i can get it nice and crispy on top no vegetables over

00:48:20here brother no vegetables no vegetables all right good luck i just need some more cream i'm waiting for

00:48:26those damn potatoes to boil that boiler was whipping and now it's just not going so are you sure this is

00:48:31on i have no idea i've got my potatoes on the boiler but it's not working i'm not sure what to tell you

00:48:36i'm sorry and now i feel like i can lose my entire dish all right green egg or a drum which one's open

00:48:41i need something hot yeah give me one sec one sec one sec here that boiler wasn't working so i'm boiling

00:48:47potatoes okay i can move i can move you need this drum just let me know i'm gonna need to put them on

00:48:50quick so i'm not messing around this time this is a win or go home we're boiling yet

00:49:02give me some fire i need it ripping this is the dish i can make with my eyes closed and i'm struggling

00:49:07with the potatoes the entire time oh there's a fire all right that worked camp counselor skills right

00:49:13there i'm getting on the sauce right now so all right i think rosalie's a little bit all over the

00:49:19place i thought it was a very risky dish to make i told her that i can help you but i can't really

00:49:24cook for you you got to bring yourself i just need to get this going because i want this cheese sauce

00:49:29to pick up smoke so once i get it going it's going to sit on the offset until my potatoes are ready

00:49:3630 minutes brawlers 30 minutes left what's that paprika a little smoke paprika yes sir okay

00:49:41let those things soak up that those juices yep kyle's making some gorgeous beans he's got some

00:49:48bourbon in there they're kind of sweet a little bit of spice i mean this guy is a cook i can see it

00:49:54i'm so happy i picked him but let me say one thing to you about this what you got as much as pork you

00:49:57put in there it's fine just remember to make some that's really crispy to put on the top hurt you know

00:50:03what i'm saying don't just lose the texture in the beans you can have them in there if you want

00:50:07but just reserve some for crispiness understood thank you can't go wrong with that smoky porky

00:50:13delicious how's this corn looking hot man charred up yeah i think a little bit longer yeah yeah i

00:50:19think so it's not gonna hurt it looks good orchid how you doing good my corn's cooking are you done

00:50:25with this cilantro or you need it i'm gonna take this take take as much you want i got it i'm good

00:50:29good you sure that's all i need sprinkle on top i'm good so bobby and orchid they go way back oh they

00:50:34do some food network star way back in the day oh wow bobby judged her and now here's a twist

00:50:38they're working together it was crazy to be selected to be on food network star but what happened that

00:50:43summer none of us were expecting the business grew and my life completely changed for the last 21 years

00:50:50i have been running one hot mamas and raising all three of my kids but i'm about to be an empty nester

00:50:58winning barbecue brawl would reintroduce one hot mamas to the world again to make sure that the

00:51:03restaurant stays successful the stakes are higher than ever 30 minutes brawlers 30 minutes left

00:51:10kyle you still need that lard i'm walking over there i need some eggs as well like a half dozen eggs eggs

00:51:14lard and that's it eggs and lard's all i need right now eggs and lard so if i'm making appalachian

00:51:20soup beans you can't have pintos in the mountains without having cornbread too this is for the cornbread

00:51:26yeah how are we gonna get it cooked in 30 minutes we gotta go yep getting it on here just a second

00:51:31so it's a little gutsy doing almost two dishes in one with the cornbread and the beans

00:51:36but i want to impress my teammates i want to impress bobby that's the cornbread brother

00:51:40knocking on that looks good rising it's rising

00:51:47i want it delicious and beautifully presented yes ma'am y'all know rodney he's not crazy about

00:51:53veggies so i'm gonna add my gravy cream and cheese and butter i mean come on it don't get no better

00:51:58than that you need more seasoning what kind salt more salt or more parmesan cheese hey theron hey can

00:52:05you grab me some parmesan cheese yeah i'll grab some parmesan cheese parmesan and barbecue this is

00:52:11alabama barbecue i'm coming chef of course big tea to the rescues hey man i got you bamma go here you

00:52:18go chef the parmesan cheese thank you boss well people call me a social media influencer but i'm

00:52:26i'm way more than that barbecue's been a part of our life for a long time so probably what's influenced

00:52:31my style the most is my dad he had this old 55 gallon drum made into a grill my dad was like superman to me

00:52:39he was a go-getter and then you know 2020 he had his stroke and at the blink of an eye just

00:52:47stopped and it was tough to watch i think he made him all the time it's just

00:53:01he died too early i want to win it for him of course i want to win for me my family my friends but

00:53:06here's my rock i want it for him

00:53:17uh at 29 minutes i'm going to take the lamb out okay slice it up and then i'm going to get it on

00:53:22a high heat to get a nice char on both sides okay i'm going to fry up these fresno chilis okay

00:53:27add them on top okay it's going to be like lamb lamb lamb gremolata lovely with my gremolata i'm adding

00:53:32mint parsley a little bit of oregano and then the blood orange zest is going to add a really nice

00:53:39flavor that's going to pair well with the meats dish lovely flavor flavor flavor that's what we're

00:53:45looking for okay flavor flavor flavor come on now roddy i'm making your favorite beets over here i know

00:53:52you love beets buddy i got you i got you i hear the challenge roasted beets is something that i do all

00:54:00the time that's really really fantastic and i put them directly in the coals and that's what i

00:54:04really want to showcase is the use of fire how do we look how do the beets look they're they're good

00:54:10about five minutes five more minutes i'm gonna pull them off perfect yeah and do you have everything else

00:54:13for the beets yes i got everything the nuts are toasted i'm just smoking this a little bit and i think

00:54:17we're golden love it love it okay what are we doing we got bacon now i'm just in case i want a little

00:54:23you know more meatiness in that vegetarian dish just for garnish on top so we got 25 minutes guys i want to

00:54:29start plating in like the next 15 okay okay yes chef claude i want to compliment antonia's steak

00:54:36with a nice cauliflower and sweet potato side but there's a nice rich element missing and i feel

00:54:43like just a few shards of bacon right on top would really be delicious hello hello team antonia

00:54:50how are you doing how are you good carson good to see you huge fan huge fan thank you you have

00:54:56excellent taste yes carson oh my goodness i gotta go i gotta go check on this pork okay check on your

00:55:02pork don't let me sabotage you already oh my goodness so tell me about your team i lost my sauce hold on

00:55:09oh i hate when that happens here it is i found it okay i love a good chimichurri so this is going to

00:55:14go on that's going to go on the steak exactly oh wow you like that it's surprisingly like parmesan-y

00:55:22yeah there's some parmesan cheese in there there's some herbs i wasn't expecting that it's delightful

00:55:27thanks and you oh hi carson hello hello i'm great look at you and the supremes the supremes indeed

00:55:35doing a nice little dish of some grilled avocado grapefruit okay and a maple syrup soy and fish sauce

00:55:41vinaigrette it's going to be nice and bright my signature barbecue style is chef driven barbecue

00:55:46you don't normally think of barbecue in connecticut you don't i had a barbecue restaurant i lost it

00:55:51around covid no i'm sorry losing this restaurant haunts me to this day but i'm here to prove that

00:55:58i can come back from a failure and make something great and rt way to slay the uh first challenge

00:56:05out the gate thank you thank you yeah i'm a little shocked but stop it no don't be shocked embrace it

00:56:13and that was a great thing that you did thank you all right i gotta go okay bye bye say love you bye

00:56:18love you okay love you bye oh which one what are you looking for i know i'm just seeing what you're

00:56:28doing right here you know come on it's very good this is how it's done bobby i think he's worried

00:56:34how you doing hey i'm good listen i don't like that you're on this team i think i think you got it

00:56:41i can see right now the shadow of worry that is eclipsing bobby's face

00:56:45nice hi monique how are you doing good how are you good to see you greg hey great all right so

00:56:52what's the what's the plan today guys ready yes ready oh wow oh wow what's the rub on that so this

00:57:00is a halibut it is a kind of and you smoked this as well i smoked this as well the fish is looking

00:57:05great the next thing that i do is i get some banana leaves then i put a generous amount of the marinade

00:57:12the fish goes right on top of it some more marinade i wrap it up and then i have to cook it over

00:57:18charcoal and what's your plan are you you and antonia are kind of teaming up to take bobby down first is

00:57:24that the goal here please bobby is so so history he's in trouble we're just letting him be on his

00:57:29show that's what it is jason yes ma'am how are you i'm good you great just out here hanging out in

00:57:37central texas cooking some indian i mean that sounds like every day for you absolutely is that

00:57:43a lime yogurt uh yeah i'm gonna do it kind of on top i kind of went with a little veggie curry on the

00:57:47side some charred cauliflower on top like a little kind of warm salad and then top it off with this

00:57:52little lime yogurt with some saffron yum let's do a little charred eggplant kind of thing okay i plant

00:57:58too as well i in my own mind i'm thinking that the eggplant might be a little bit of an overkill

00:58:04but it's rich it's luxurious it's got a ton of flavor uh it's going to be the perfect

00:58:09compliment on this cauliflower 20 minutes to go get out the way we won't ever lose i said

00:58:17those rib eyes are going to be a perfect medium well by now don't worry about it you're good everybody's

00:58:20not even on watch my pine nuts over there please yes ma'am hey chef do anybody need help chef i'm here

00:58:29to help my team has a great morale they're like what do you need how can we help taste this

00:58:34all the things when you want me to start platen well you're fine for right now chef you want to

00:58:38taste again but at the same time i almost want to call my therapist i'm like how did i get all the

00:58:43people on my team that just need me to like boost them up antonia has a chimichurri that i actually

00:58:51tasted because i'm like a food detective now and um it was the best thing i've ever eaten oh wow

00:59:00so i'm imagining that slathered on the ribeye i mean i'm i'm having i'm having impure thoughts

00:59:09you need more seasoning good amount of salt yep keep going i would go more nutmeg let's go more nutmeg

00:59:19it needs to go down more okay yeah i made a solid first impression so pressure is on to perform

00:59:26are you gonna puree it um i can or i can just leave it chunky i'm definitely second guessing

00:59:32i remove some of that liquid yeah keep it keep it cooking for as long as i think if and get a blender

00:59:37set up in case we need it does that make sense yes it does i go to check on my bacon one minute it's not

00:59:43cooked and then i turn my back to it and it's burnt the bacon got burnt no what was that going on burnt bacon

00:59:50we only have 12 minutes to go oh you need like five or six to start and finish plating it doesn't give

00:59:56her a lot of time to redo that bacon right i hope that wasn't integral part of the dish i'm not gonna

01:00:04lie i'm stressed i've definitely let antonia down i have not earned her trust and i don't want us to

01:00:11all go to the campfire because of me 12 minutes brawlers 12 minutes chef

01:00:27i uh burnt the bacon i saw that i don't think you need it we've got corn we've got all the other stuff

01:00:32all right i'm trying to get out of my head as quickly as possible i push myself because i know

01:00:39there are so many indian women out there who feel like they can't even have a real career

01:00:45so every single day i need to pick myself up and tell myself aarti you got this it needs to go down

01:00:52more okay yeah just speak up just go ahead and do it make mistakes fall down cry show up for yourself

01:01:02you may get in trouble but guess what you may be loved chef look at those sweet potatoes it's like

01:01:08custardy inside i love it brawlers 10 minutes left you all right those look beautiful already yeah

01:01:16good crust i think this is a perfect entree because it's a great cannabis for lots of southwestern

01:01:20flavors so i'm making a fresh relish with tomatoes and tomatillos some charred chilies this is beautiful

01:01:27just absolutely beautiful i want to eat that let's go good oh yeah how's the butter looking oh thank god

01:01:32these are because i decided to do cornbread with my beans rosalie offers who would make a hot honey

01:01:38butter to go along with my cornbread free facial rose honey butter looking all right huh honey butter

01:01:44looking okay oh yeah it looks great sweet is it done uh so i'm putting my scalp potatoes together to get

01:01:51on the smoker and kyle is asking me where the honey butter is can i do a honey for the cornbread perfect okay

01:01:56you want me to do it i thought you made the honey butter you didn't want it did no did you have

01:02:00honey butter is that what you're doing no you made i thought you made honey no no i asked you how your

01:02:03honey butter was doing gotcha no worries no what's that glaze on there because you're pointing at that

01:02:08one this right here no on the santa maria but you want honey butter i got you honey butter i got

01:02:14butter honey butter or hot honey i got you brother we'll fix that communication bobby can you give this

01:02:22a taste it's cotillo on top cilantro lime a little more seasoned yeah but it needs to be like thicker

01:02:28i've got more not thicker you're gonna be you're gonna thicken that up no no no i'm i'm good like okay

01:02:34it leaves me a little bit looser in my opinion a little bit looser yeah team bobby still looks a

01:02:39little unsettled with so little time left it needs seasoning too okay gotcha 10 minutes to go 10 minutes

01:02:46left so i have the steak in the smoker first and then it goes onto the grill putting a little bit of

01:02:54butter on it to kind of cook that center a little bit more my shrimp are absolutely perfect uh you know

01:02:59they're butterflied head-on so you want to go ahead and just give it a little bit of a suck a little bit into

01:03:03the spicy mayo uh you know it's meant to be eaten with your fingers oh they need like hot towels for

01:03:08it all right chef this is it your money shot do a little bit of zest in it right before we serve it

01:03:20we'll do a little bit more salt just to finish chef and tony told me she's like look this needs to be

01:03:24the best cream spinach of your life so that's what i'm focused on would i would rather be cooking a

01:03:29protein 100 but i wouldn't take that from fire and no way no how that's just not me look at that

01:03:35yes look at that thank you shell okay now when you slice it slice them a little thicker okay beautiful

01:03:43look how gorgeous you're going to just a little bit of salt right in the center okay and that's going to

01:03:47go all the way through and then when you line them up and you sauce it you're good okay okay i think the

01:03:53biggest wild card is actually thyroid i think that he was very nervous in the first cook so we didn't

01:03:58really get a good showing but right now i believe that he cooks like from the deepest parts of his

01:04:04soul like i can feel it come on beats come on it's going pretty quickly i mean it went five fast but

01:04:17you know the less you think about it the more time you have no that literally makes no sense but hey

01:04:23chef how are we doing good we're almost done okay fantastic what else is there what are we doing with

01:04:27the broccolini um i can i was debating on if i should chart really quickly and use it as kind of

01:04:32a base on the plate i think we should okay do you want me to put something on it salt pepper um salt

01:04:37uh salt pepper garlic powder i actually am um really really impressed at alexandra i was expecting her

01:04:44to blossom later on in the competition but the lamb chops grilled to perfection i did put some garam

01:04:51masala in it because the garam masala will give it will tie the dishes together so that's what we're going to

01:04:56say okay thank you chef garam masala is going to add that international flair to it good stuff good

01:05:02stuff good stuff i'm making grilled cabbage with the garlic chili fish sauce topped with roasted

01:05:07peanuts do you have more peanuts yes eat this because the peanuts are completely raw ah okay ah man my

01:05:14peanut topping isn't coming together right now so monique has a little trick up her sleeve do we have

01:05:18more peanuts right here we're going to take those peanuts and we're going to flash fry them then we're going to

01:05:24season these with some brown sugar some chop masala and a little salt yes now we look at it okay there

01:05:30we go all right okay now go ahead let it sit for a minute okay once you can taste it i think this would

01:05:36be fantastic i open the uh the foil and i get this amazing coconut mint cilantro facial uh and that's what

01:05:46it is all about it smells great i love it yeah put some herbs on both sides this is a big bulky piece

01:05:56so i definitely need the help of my team to plate it beautiful oh five minutes to go

01:06:03this chicken oh my god those look good so in most cases i just put the scalloped potatoes on the smoker

01:06:14to get crispy but this is not hot enough so in this heat of the moment i grab a torch and i just start

01:06:20torching my potatoes with five minutes you guys start thinking about like christ not setting yourself on

01:06:25fire it's pretty encouraging chef now rosalie she's like a tiny bull in a china shop it could be a little

01:06:31scary working next to rosalie sometimes don't go up in flames on day one i need you yes chef

01:06:36not glove on we need to hustle we need to lay it all out we need to get it on

01:06:44everybody good i can help how are the beans going pull it off i'm concerned i added too much cream in

01:06:50there but it is what it is two minutes we good guys good good good little quick trick everyone's out

01:06:58let's eat nice nice nice nice nice good job thank you good job i mean i think our dishes taste good

01:07:16i really do you don't want to lose somebody on day one i'm just trying to get to know these people

01:07:20you know somebody has to go home though somebody good luck dude oh my god you guys that was a lot i have no

01:07:27idea if they're gonna like anything we didn't i mean we're tasting everything individually we have

01:07:30no idea how it eats together we're gonna see it's our first day first day of school we'll see how we

01:07:35did hopefully no one from my team goes home yes baby it would have been easier to make the usual

01:07:43suspects that you think when it comes to barbecue but i think everybody has pushed themselves out of

01:07:48their comfort zone and served something which is delicious i'm sure that my team is going to be safe

01:07:54tonight i love me some money baby hello team mineet hello judges welcome our approach was a global

01:08:11barbecue feast so what i have made is a smoked halibut wrapped in a banana leaf and thrown on the grill

01:08:19money what a smart way to impart barbecue smoky flavor into a steamed piece of fish thank you

01:08:26spice kicks in there perfectly you know i never thought it would absorb as much through the banana

01:08:31leaf i'm surprised it's great no ifs ands or hell of butts about it oh thank you so good so i made lamb

01:08:40chops with a gremolata fried fresnos and a broccolini with grammar salad i'm really impressed by the flavor on

01:08:47the lamb it's great almost a little overcooked but still yet tender i really love the cook

01:08:55on this broccolini i think it's a fun bite of crunch i just want to taste more of that

01:08:59grim masala all right should we move on to the beets i uh fire roasted the beets i made a honey goat

01:09:05cheese and i made a balsamic glaze i was a little worried that you wouldn't be able to get these beets all

01:09:10the way cooked and they're not but i like that it's giving you a little bit of crunch it all works really

01:09:15well together thank you i didn't get the balsamic and i didn't get the smoke okay but overall i would

01:09:21taste it again i understood thank you next up let's do the cabbage i went with the grilled cabbage garlic

01:09:27chili and fish sauce dressing with chat masala peanuts get some heat you get some spice yes yeah and

01:09:33you i hope you got a little acid as well so it's hot but it's not so hot that you're like

01:09:39in distress yeah i love it i keep going back for more but yeah i love danger there we go

01:09:47all right let's move on to the cauliflower you've got cauliflower tomato ginger curry underneath and

01:09:52then the saffron sauce on top is labneh saffron and like a little baba ganoush my gosh i need a

01:09:58guidebook for this dish it's an adventure getting through this bowl i think the cauliflower is cooked

01:10:04really nicely it's got some char on on some pieces but like that saffron flavor is kind

01:10:09of overwhelming a few of the more delicate flavors got it all right thank you team minit phenomenal

01:10:15really delicious thank you so much

01:10:21all right team antonia that was a hard act to follow but i am sure you have led your brawlers to a

01:10:27very tasty place so i did a texas longhorn ribeye and then you just have some charred prawns lemon pepper

01:10:33with a hot sauce aioli right there on the side guess i'll start oh sure is that a good thing

01:10:39steak is just great the buttery flavor on it the prawn shines through great job yeah the prawns are

01:10:46fantastic and there's flavor throughout very delicious next up is firon that's my pork tenderloin

01:10:53with grandpa's rub on it with royal gold mustard sauce with a little vinegar twang to it i get the

01:10:59twang i get the sweet i get the spice it's delicious thank you chef the pork loin perfect

01:11:05temperature is tender grandpa's spices you can taste them in there grandpa like a lot of sugar too

01:11:12but it's great thank you redemption baby redemption so that is a good old decadent cream spinach

01:11:20he thought about you rodney he was like cream first spinach second yeah yeah yeah i appreciate you

01:11:24looking out for me but the cream is like overpowering here gotcha it's a really classically made bechamel

01:11:32it's rich it's creamy it's perfectly seasoned oh yeah the cheese sauce is like incredible but i think

01:11:40it needs either more spinach to balance out the ratio or just put some meat in it just maybe it does need

01:11:47one more element just to balance out that richness i guess i added too much maybe heavy cream but i

01:11:54you know nothing you can do at this point next up what do we have here avocado grapefruit pistachio

01:12:02and then a sauce that's ginger soy sauce and maple syrup this salad is really deceiving it's actually

01:12:08much punchier than it presents balanced with this really bright vinaigrette yeah i like the char on the

01:12:15avocado i did it for you i would have eaten more than one spoonful of this behind closed doors that's high

01:12:21praise you can take the rest home chef if you want okay last but not least our tea we have turmeric

01:12:28smoked cauliflower and sweet potatoes with an heirloom tomato chutney how did you cook these sweet potatoes

01:12:35directly into the charcoal you can tell that they were cooked in some smokiness but it's not overwhelming

01:12:40smoke it's more char i like what you did i can get that smokiness out of the cauliflower but it's missing

01:12:46a little something in that sweet potato like maybe even just some sea salt okay thank you team antonia

01:12:54thank you guys thank you guys good job good job

01:13:01all right team bobby last but certainly not least what did you make for us so we have a feast that we

01:13:08are calling south by southwest it starts off in the southwest with texas-sized bone-in ribeye a glaze of

01:13:15three different chilies okay so the char on the steak gotta say it's great perfect char so gratifying

01:13:22then the meat is you know beautifully cooked thank you should we move on to the chicken we're calling

01:13:26this last pick chicken we're going across arkansas and we turn left you know put a little uh fresno chili in

01:13:32the barbecue sauce for a little bit of heat and just a quick pickle this chicken looks like

01:13:36competition chicken like pillows and the glaze the sweetness and the spice is kind of balanced just

01:13:41right the sauce is a little bit sweet and so therefore i really appreciate this quick pickle

01:13:46it kind of balances out the whole bite of food it's it's just a really well done chicken dish thank you

01:13:51chef i did what i set out to do with this chicken the draft was based on this dish right here i'm pretty

01:13:56sure i wouldn't be the last pick shall we do the corn let's do the corn i prepared for you today

01:14:02a grilled isquite salad i really like that hit of fresh oregano and the herbs in there but i would

01:14:09have loved a little bit more lime yeah i think it's surprising delicious to agree a little zing of the

01:14:14acid would help okay okay how about the beans so tonight i whipped up some appalachian soup beans

01:14:21and that's served with uh cornbread and hot honey butter so what are soup beans is that saucy beans it's

01:14:28saucy beans yeah oh that's my screen name on grinder saucy beans i will say these beans are luscious and

01:14:37that crunchy bacon on top is really welcome and when you get the cornbread and the hot honey all together

01:14:44it's it's a great bite it's like the appalachian cinnabon take that to the bank i'm gonna make a

01:14:50fortune all right the apple pie no no this is uh southwest scalloped potatoes oh beautiful you

01:14:58definitely can taste all the herbs all the flavors there and it's the perfect amount of smoke on here

01:15:03just the potatoes just a little under that was really ballsy to make scalloped potatoes in an hour

01:15:07and i don't think it was enough time i had to get a little creative with the parboil the induction wasn't

01:15:12working so i made a fire and blasted them on the fire and got them um but so you had a really

01:15:17stress-free day oh yeah so yeah yeah absolutely sometimes you take risks and they pay off and

01:15:22sometimes they ruin your day they're still delicious yes thank you all right thank you

01:15:28we'll try to make a difficult but great decision and get back to you good job i want to tell you i

01:15:34told you so but i know i know what they're looking for bacon on the top the corn luscious how you

01:15:42feeling i i did my very best i know yeah i'm really hoping that my potatoes don't put us on the bottom

01:15:56all right brawlers well your gorgeous captain and bobby led the way to three fantastic

01:16:04feast tonight in fact i feel like this was the best first feast we've ever had all right don't

01:16:11take that but of course we are the bad guys and one of you will have to blaze your own trail out of

01:16:17town tonight but let's not go there just yet let's talk about your feasts team mini you went global and

01:16:25came out swinging you blended well as a team right away and the feast was incredibly cohesive even though

01:16:31you represented many different cuisines if anything you may have gilded the lily a bit

01:16:36in places that didn't really need it but overall a delicious feast team bobby you took us south by

01:16:43southwest with your feast today and overall it was a really successful journey your proteins were

01:16:48flavorful and well cooked one of your sides was a miss for us but the rest surprised us with their

01:16:54flavors and textures team antonia you guys knocked your proteins out of the park there were some minor misses

01:17:01in other dishes that affected our overall impression of the feast and while you did show us who you

01:17:06are individually your overall feast could have been a bit more cohesive our first safe team tonight is

01:17:14team meneet

01:17:27wait yes congratulations team meneet you can head on out we'll see you next week thank you thank you

01:17:34oh my god i feel like a proud mom i'm like i have tears in my eyes i'm like my kids did it top of the class

01:17:46and our other safe team tonight is

01:17:49team bobby yeah

01:17:55safe safe good job

01:18:01it's okay

01:18:05all right you got through this one but next week gotta kill it

01:18:11team antonia i'm sorry but that does mean you are the bottom team tonight

01:18:15please lead the way to the campfire and we'll join you in a moment

01:18:19come on guys it's okay

01:18:25doesn't feel great to be at the bottom

01:18:28but we cooked our hearts out i think it was tasty

01:18:33i've been here before you know a lot of highs that feel really good a lot of successes

01:18:38and then unfortunately people going home

01:18:40and the truth is only one person can win the whole thing you know what i mean and unfortunately

01:18:46when you sign up for competition it's gonna it's gonna be a lot of this

01:18:50it's just part of the it's just part of the game

01:18:54hi guys

01:18:57how's everybody feeling right now

01:19:01not good

01:19:02we had a big high today and now there's a little

01:19:07in one day it's been a long day too it's been a really long day and then you know not the ideal

01:19:13ending of the night no i just want to we all just want to reiterate the level of cooking today was so

01:19:20high that we were literally splitting hairs to find things to pick a bottom team it's unfortunate

01:19:27it's not often that we see this level of talent i just want to let you know that straight off the

01:19:32bat you guys did a really remarkable job today okay thank you chef all right well let's get into

01:19:37it we'll start with your top dishes tyler your grilled avocado dish was surprisingly good it was

01:19:46kind of unassuming you really sort of wowed us with the dimension and layers of flavor and texture

01:19:53on that small plate of food thank you tyron your pork tenderloin was expertly cooked in that royal

01:19:59gold mustard sauce wow i need to get that recipe thank you that means a lot coming from you and now

01:20:07for the bottom dishes arty you gave the captains today the best first impression of the day and

01:20:15we totally get this has been an emotional roller coaster unfortunately your roasted cauliflower and

01:20:20sweet potato dish was just a little bit under seasoned and like i said we're splitting hairs

01:20:24tonight i have barely started i have so much more to show i can't be sent home now tim we love the

01:20:33idea of your down home good old decadent cream spinach but some of the true flavors of the ingredients

01:20:40were overpowered by a little bit too much cream if i'm going home tonight i didn't even get to show

01:20:46who i really am i didn't even get to cook a protein you know it just it's not a good feeling all right

01:20:52team antonia the person going home tonight is

01:20:59tim

01:21:02tim we're so sorry that you weren't able to show us all of your range in a cream spinach dish unfortunately

01:21:10we did have to eliminate someone today i understand i've enjoyed it it's something i've

01:21:15never done before so experience it's been fun good luck to all y'all thank you nice to meet you man

01:21:23good luck to y'all y'all kill it for me let me just say to you hold on a second it was just too

01:21:28short-lived that being said your food's good you touch a ton of people and don't let this stop you for

01:21:35one second okay yes ma'am thank you thank you see y'all thank you so much you know going on first

01:21:43it sucks especially when i didn't get to really showcase me in this situation my dad would say

01:21:49hey you did your best you went out there you did what you wanted to do and yeah keep your head up

01:21:54because you know you did your best at it let's never sit by this campfire again all right guys well

01:22:01it was you know splitting hairs to get you to this point so keep doing what you've been doing and

01:22:06we'll probably see you as a top team very soon you sure will show them if we go light a little fire

01:22:12under our yeah our little campfire a little light a little campfire under your butt while you do that

01:22:18get some rest thank you guys thank you guys thank you guys so much next week

01:22:22no more campfires you guys we have to make sure we season everything okay okay every little piece

01:22:34who's ready to make barbecue for all history

01:22:41oh my gosh we are shaking things up get away each challenge will be harder than the last

01:22:48oh my goodness what is this gone are the grills and smokers call the police we've been robbed

01:22:55this way to the chili cook-off we're about to have ourselves an old-fashioned auction 45 50.

01:23:03he's literally just doing this to hurt us fight fight fight you'll be cooking against the captains

01:23:09oh for ten thousand dollars every week the competition gets tougher oh it's so good this

01:23:20is probably the best beef rate i've ever had and good chefs are going home at the end of the day

01:23:24everyone has weaknesses and it's only a matter of time before we find out what they are damn it this

01:23:29looks crazy we cannot serve like this you want to take it home for your family then make some tough

01:23:34decisions all right listen to me don't start coming up with ideas with five minutes to go

01:23:38everyone calm down and take a breath you can feel the stress in the air this means something to

01:23:43everybody here you think i'm not going to go and cry of course i would nothing's going to be easy

01:23:48from here on out that's for sure let's go give me the chili right now this is the finale this is for the

01:23:53master q let's finish bro are y'all ready to brawl yeah we're ready

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