BBQ Brawl S06E01

Rapid Reel

#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.

00:00:20They keep on coming.

00:00:21Let's brawl.

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

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

00:00:30I'm a Tendul master, simple 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.

00:00:40This separates the pitmasters from the pretenders.

00:00:45Each week, the bottom team loses a brawler.

00:00:48Y'all better watch out!

00:00:49So, let's find the next Master of Cure and get rid of this guy.

00:01:00Let's Go!

00:01:10Let's Go!

00:01:11Let's go!

00:01:13Let's go!

00:01:14Let's Go!

00:01:27All right, guys, let's make magic happen.

00:01:32Yep.

00:01:33Welcome to Star Hill Ranch, ladies.

00:01:35Teaming up on me already, I see, huh?

00:01:37Ever since we got that call from you,

00:01:39we have been preparing for this.

00:01:41I'm trained, but you can't get it.

00:01:44We have been studying, we have been strategizing.

00:01:47This is called a dead meat lift.

00:01:49Because, Bobby, you are dead meat.

00:01:53You're in trouble, Bobby.

00:01:54We are so sick of your winning streak.

00:01:56Season after season, this ends right here and right now.

00:02:00All right, lots of talk, lots of words.

00:02:02Let's go see the brothers.

00:02:06So here we are in Austin, Texas,

00:02:08the barbecue capital of the world.

00:02:11I see cowboys, world champion pit masters,

00:02:14classically trained chefs.

00:02:15I'm just like, is this actually happening?

00:02:17Like, am I in a dream?

00:02:19Ooh, lots of action.

00:02:21Ooh.

00:02:22Salt, pepper, garlic is seasoned to perfection.

00:02:24Man, it's a 90 degree day out here in Texas.

00:02:28It's time for me to show the world what I came to do.

00:02:32And that's the win.

00:02:33Master of Q.

00:02:34It smells good already.

00:02:35Yeah.

00:02:38What's up, brothers?

00:02:39How's it going?

00:02:40What's up, Bobby?

00:02:41Yay!

00:02:42Happy.

00:02:43Hey, brothers!

00:02:44What y'all doing?

00:02:45Oh, my goodness.

00:02:46Getting it done.

00:02:47So the first challenge is they have 30 minutes

00:02:50to make a barbecue sandwich using Texas toast,

00:02:53which is thick white bread.

00:02:55First impression means everything today.

00:02:57Bobby, Monique, and Antonio.

00:03:00I'm not idols.

00:03:01I have to give them the best bite.

00:03:03We're so glad to have you guys here.

00:03:05We have the best barbecue and live-fire cooks in the country.

00:03:08And when this round is over, we're going to pick our teams

00:03:10for the rest of the season.

00:03:11Let's go, baby. Let's go.

00:03:12Yeah.

00:03:13All right, brawlers, this year we're going to do something

00:03:16a little bit different.

00:03:18We're going to let one of you pick one of us.

00:03:21What?

00:03:22Oh, love that.

00:03:24So if you win this challenge, you get to pick your captain.

00:03:29No way.

00:03:30That's exactly what I want.

00:03:32I know exactly who I'm gunning for.

00:03:34Our suggestion is you better not choose Bobby

00:03:37because he's going down this year.

00:03:39That's our entire plan.

00:03:40Yeah, exactly.

00:03:41You should do that off the bat.

00:03:42Mm-hmm.

00:03:43All right, all right.

00:03:44The strategy is to conspire with Antonia to take Bobby down,

00:03:49then take Antonia out.

00:03:51Let's go, let's go, let's go, let's go, let's go, let's go,

00:03:54let's go, let's go.

00:03:55Greg, how are you doing?

00:03:57I'm great, Chef. How are you?

00:03:58Fantastic.

00:03:59I mean, you have such a legendary restaurant.

00:04:02If you're in the world of barbecue,

00:04:03you've definitely heard of Gatlin's.

00:04:05One of the legendary barbecue joints in Texas,

00:04:08and, you know, the chef is right there.

00:04:10Definitely made me realize that we are here playing for keeps.

00:04:13Why are you subjecting yourself to this?

00:04:14Hey, everybody needs a little pain with the pleasure, right?

00:04:17It's been 15 years since we opened those doors.

00:04:20We've been best barbecue restaurant in Houston,

00:04:22top 50 list, Texas monthly, which is a huge deal.

00:04:25But there's a new barbecue restaurant that's opening up every other day.

00:04:29So I've got to be at the top of my game.

00:04:31Being the master of Q elevates my legacy in Houston barbecue,

00:04:36and also around the nation.

00:04:38Greg, what are you cooking?

00:04:39We got a little Gulf Coast Redfish.

00:04:40Wow.

00:04:41So we got some arugula.

00:04:42Top that up.

00:04:43Got a lemon garlic aioli.

00:04:44Get some sandwich.

00:04:45All right. I like it.

00:04:46Greg Gatlin, very comfortable.

00:04:47He's confident.

00:04:48He's definitely in my top tier.

00:04:50You back for more winning?

00:04:52Yes, I am.

00:04:53Arti beat me on Beat Bobby Flay with a chicken tandoori dish.

00:04:57I like the flavors that she plays with.

00:04:59I'd like to have her on my team.

00:05:01What are you making?

00:05:02Grilled chicken with a mango chutney.

00:05:05That burnt mango is going to be sliced up and added in.

00:05:08I know you're a tough competitor.

00:05:09I can't wait to see what you do.

00:05:10Thank you. Thank you, Bobby.

00:05:12My style of barbecuing is 100% not traditional.

00:05:16I'm a tandoor master, just simple as that.

00:05:19I grew up in Mumbai, India, and I moved to America 12 years ago.

00:05:23Since then, I've been breaking the glass ceiling again,

00:05:27and again, and again.

00:05:28I've won Chopped.

00:05:29I've won Guides grocery games.

00:05:31And yes, I have beaten Bobby Flay.

00:05:34I'm here to show the world that these gorgeous Indian flavors

00:05:37can hang with the rest of these pitmasters

00:05:39and bring home the win.

00:05:41How do you feel being over here?

00:05:43I'm just so excited someone's representing Indian barbecue.

00:05:46I'm just excited that you're a team captain.

00:05:50It's such an honor.

00:05:52That is amazing.

00:05:53That looks great.

00:05:55I mean, nobody knows me as a barbecue pitmaster,

00:05:57but I have been working with Live Fire since my undergrad days in India.

00:06:02This season, with my spices and my Indian techniques, I'm here to compete.

00:06:07And competing means winning.

00:06:09No other option.

00:06:10What's up?

00:06:11Tim, I heard that you have 2 million followers on social media.

00:06:15You believe that?

00:06:162 million people want to follow me?

00:06:172 million?

00:06:18That's amazing.

00:06:19When I first started this whole barbecue journey,

00:06:21I didn't even know what social media was.

00:06:23My wife's like, you need to start getting on this.

00:06:26Hurry, guys!

00:06:27Hurry, guys!

00:06:28Hurry, guys!

00:06:29What I think will attract people to me is I'm a good old Southern boy.

00:06:32Even though I don't hear it, apparently I have a very thick Southern accent.

00:06:36Y'all know what time it is!

00:06:37It's time to go on for that bite, baby!

00:06:39And I have a pet pig, and his name is Bubba.

00:06:43If I'm cooking, he's right there with me, and he sleeps in the bed with me.

00:06:48He's my best friend, no doubt about it.

00:06:50My signature barbecue style would be just down-home Southern cooking.

00:06:54I cook good barbecue.

00:06:56I'm way more than an influencer.

00:06:57I compete.

00:06:58I win.

00:06:59I'm here to prove that to you.

00:07:01Thyrin, what's happening over there?

00:07:04You have shrimp?

00:07:05I'm putting it right here in this cowboy butter.

00:07:07And some filet mignon.

00:07:08Surf and turf?

00:07:09Oh, boy.

00:07:10Stop it.

00:07:11This is the first time making a sandwich like this, you know?

00:07:14I like mixing up proteins, but normally it's the moo and the oink.

00:07:18But I'm here to make big, bold flavors and roll the dice.

00:07:22Make sure these shrimp don't overcook.

00:07:24Nobody like rubber shrimp, Chef.

00:07:25I'm a jail warrant by day, and I'm a barbecue warrior on the weekends.

00:07:30I've been burning the candle at both ends for 20 years.

00:07:34The kind of barbecue I make is traditional, done the old-school way.

00:07:38It reminds me of my granddad, my father.

00:07:41Right now, I'm at the crossroads.

00:07:43Either I stay at the sheriff's office or go full-time barbecue.

00:07:47I haven't made the decision yet because of fear.

00:07:50If I win Master Q, it's gonna give me enough confidence to barbecue full-time.

00:07:58Arturo, I was so excited.

00:08:00I've actually seen a couple of your things on TV.

00:08:03Have you really?

00:08:04Yes, live fire.

00:08:05I mean, you are like the guru at that.

00:08:07That's what I do, you know?

00:08:08Just, you know, burn some whole animals, you know, over some fire.

00:08:11Skirt stick, I'm seeing.

00:08:12We're gonna do a little play on a carne asada, arugula, and cilantro on top with Texas toast, right?

00:08:18So, let's see what we can do there.

00:08:19I think this is the most critical week because the choices that we make are the choices that we have to live with and thrive under for the following weeks.

00:08:28I think with both Antonia and Bobby, everybody is sussing everybody out right now.

00:08:32What are you doing, Jason?

00:08:33I'm making a little banh mi.

00:08:34Oh, banh mi?

00:08:35Do you cook, like, Vietnamese food in your restaurant?

00:08:38It's in the restaurants, maybe not on an everyday basis.

00:08:40I think, for me, sandwich challenge.

00:08:42Banh mi is my favorite sandwich.

00:08:43Go with your gut.

00:08:44Yeah.

00:08:45Cool.

00:08:46So, the skirt steak I'm grilling directly on top of the coal.

00:08:49Get as much char as I can on it.

00:08:50I like this move right here.

00:08:52It shows confidence.

00:08:53I'm team ABB.

00:08:55Anybody but Bobby.

00:08:56I'm anybody but Bobby because he got me on Beat Bobby Flay.

00:09:00It still doesn't sit right with me.

00:09:02I have six restaurants here in Texas, ranging from Texas barbecue to an Italian steakhouse to a little pizzeria.

00:09:11I cook like an F1 race car, man.

00:09:13I am full speed ahead all the time.

00:09:15I think I'm one of the best, and I just want barbecue brawl to be my chance at redemption.

00:09:20So, what's the strategy over here?

00:09:22I'm doing a little bit of a banh mi.

00:09:23Ooh.

00:09:24Something fresh, bright, vibrant.

00:09:26That sounds delicious.

00:09:28I actually am really excited about Jason.

00:09:31He's making a banh mi.

00:09:32They are all of these really fresh ingredients, which are going to balance off that skirt steak that he's putting in it.

00:09:38Yeah.

00:09:39And to me, I know this sounds really geeky, but what really excited me was the fact that his Texas toast is perfectly toasted.

00:09:46Yeah, they look great.

00:09:47Right?

00:09:48And it's such an important part of a good sandwich, right?

00:09:50Fundamental.

00:09:51I got a couple of people on my mind.

00:09:52Tell us who the couple of people are.

00:09:53I don't want to tell you guys who I like.

00:09:55Oh.

00:09:56Let me explain something to you.

00:09:57See, I'm already winning, because you guys didn't even realize I'm listening to who you like.

00:10:02I'm not telling you who I like, because we've got to pick.

00:10:04And are you sure that what we are telling you is exactly what we feel?

00:10:07Exactly.

00:10:08Yeah, exactly.

00:10:09Let's see how good of a poker player you are.

00:10:10Listen.

00:10:11You said you like his Texas toast.

00:10:12I hope your husband heard that.

00:10:13Tony and Monique are, like, teaming up against me.

00:10:16But I like that, because maybe they'll cancel each other out.

00:10:19And there I will, be standing at the end, victorious again.

00:10:26Oh, now it's getting hot.

00:10:30Hi.

00:10:31How are you?

00:10:32Great. How are you?

00:10:33What's going on?

00:10:34Are you making egg salad?

00:10:35No, pimento cheese.

00:10:36Pimento cheese?

00:10:37Yes.

00:10:38I'm from South Carolina.

00:10:39I'm doing a grilled chicken with some barbecue seasoning.

00:10:41I'm not supposed to taste it, but it looks good, so I'm going to give it a taste.

00:10:43Oh, my God.

00:10:44Let me mix it.

00:10:45Weren't you on Food Star?

00:10:46Yes.

00:10:47How long ago?

00:10:48It was a little Elgo.

00:10:49Didn't have any gray hair back then, so it's been a while.

00:10:50Me neither.

00:10:51Me neither.

00:10:52So, Kyle, where are you from in the Appalachian Mountains?

00:10:55So, I'm in the very northeast corner of Georgia.

00:10:57And he makes moonshine.

00:10:58Imagine that.

00:10:59Do you really?

00:11:00Well, I dabble a little bit, you know?

00:11:01You dabble in a little bit of moonshine?

00:11:02Just a little bit.

00:11:03You got any on you right now?

00:11:04Uh, no.

00:11:05I couldn't bring that on the plane.

00:11:06They wouldn't let me.

00:11:07We got some pork tenderloin, uh, sorghum, mustard, apple cider vinegar glaze on that,

00:11:12and, uh, a lot of love.

00:11:13A lot?

00:11:14Oh, I love that.

00:11:15Yeah, you got to have a lot of love in this stuff.

00:11:16Ten minutes left.

00:11:20Ham and Gruyere.

00:11:21Yeah, I'm going to do, like, a Monte Cristo.

00:11:23Some berry jam.

00:11:24Got a turkey breast I'm smoking up to put on there.

00:11:26I made a little, uh, habanero honey.

00:11:28We've got a sandwich just like it at one of my restaurants.

00:11:30Delicious.

00:11:31I actually love venturing, and the truth is, my background is a lot of live fire cooking.

00:11:36When I worked for Wolfgang Puck, we had a live fire pizza oven for making bread, for roasting

00:11:41meats.

00:11:42So for me, this is, like, where I shine.

00:11:43I'm coming in hot.

00:11:44Coming in hot to Texas.

00:11:46You guys might want to check that in there, all right?

00:11:49I see this pork is not cooking, so I have to pivot.

00:11:51Might have to adjust.

00:11:52Got to get this pork broken down into smaller sizes that can cook quickly.

00:11:56Kyle.

00:11:57Yes, sir.

00:11:58Bobby Flay, nice to meet you.

00:11:59What's going on, my friend?

00:12:00How are you doing? You good?

00:12:01I'm doing well, chef.

00:12:02I don't care about any of the captains, and here I am struggling with pork tenderloin

00:12:06that I've cooked a million times before.

00:12:08I'm lying.

00:12:09Right now, I'm struggling.

00:12:10But pork tenderloin should cook pretty quickly.

00:12:11It should.

00:12:12I know how to cook pork tenderloin.

00:12:14Does Bobby know that I know how to cook pork tenderloin?

00:12:16Not at this point.

00:12:17Just keep bringing the flavor.

00:12:18Thank you, chef.

00:12:19Kyle, you good, man?

00:12:20I'm struggling, chef.

00:12:21All right, come on.

00:12:22Pull this together, baby.

00:12:23You got it.

00:12:24You got it, man.

00:12:25With my pork, I go directly on the coals, and I'm praying that this thing will cook in

00:12:34time.

00:12:35This is not cutting out.

00:12:36It's high stakes right now.

00:12:38Like, whoever wins this gets to choose their team captain.

00:12:41Nice.

00:12:42Who is going to be the captain that you choose?

00:12:43Who?

00:12:44Not Bobby, right?

00:12:45Not Bobby.

00:12:46Okay, good.

00:12:47Yes.

00:12:49You know, I might be wearing a dress, but I feel like a bull in a china shop right now.

00:12:52What's up, Rosalie?

00:12:53Feeling confident?

00:12:54You feeling nervous?

00:12:55Give it to me.

00:12:56Seven-year-old Rosalie is, like, so stoked to meet you, and 30-year-old Rosalie as well.

00:13:00Cool.

00:13:01So I'm doing a smoked fried chicken sandwich.

00:13:02Smoke fried.

00:13:03I hope I get your team, because your story is really, like, I've always related to it,

00:13:07because I was struggled in school growing up, and food was, like, my outlet.

00:13:10A little bit of, like, a learning disability in school?

00:13:12Yes.

00:13:13When I was a kid, I had to work with my hands.

00:13:15I needed vocational education, not a traditional, like, open English textbook.

00:13:19That wasn't going to work for me, and it sounds to me like Rosalie's got a little bit

00:13:22of the same.

00:13:23Well, if you win, you can pick me.

00:13:24Hell yeah.

00:13:25I really struggled in school.

00:13:26I learned that I had ADHD, and I learned that I was going to be successful if I wanted

00:13:31to.

00:13:32I just had to, like, figure out how to do it.

00:13:33So I started with a backyard fire pit, a few rigs, and a dream.

00:13:37And 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.

00:13:44If I don't have X amount of Michelin stars, I have Michelin tires.

00:13:47You know, I'm just a girl that has fought her way to get here, and I'm a frickin' badass.

00:13:52I've developed a really strong skill set, and I'm ready to take it to the end.

00:13:56Who's got the oranges on the grill?

00:13:58That's me.

00:13:59What are you doing with them?

00:14:00I'm making an orange hot honey glaze for my smoked bread chicken.

00:14:03Okay.

00:14:04Florida girl.

00:14:05Florida girl, Rosalie.

00:14:06Yeah.

00:14:07And everything's been touched with seasoning.

00:14:08Even my eyes now.

00:14:10You're breaking out the lobster already?

00:14:11I'm from Connecticut, man.

00:14:12I got to represent, you know?

00:14:13I like that.

00:14:14We're doing a little lobster old traditional hot butter Connecticut style, but we're churching

00:14:17it up a little bit with some spice and some herbs.

00:14:19You're going to bring your James Beard Foundation nominations here?

00:14:21I'm going to try to do it.

00:14:22Have you won a James Beard award?

00:14:23No.

00:14:24Always the bride's made.

00:14:25Never the bride.

00:14:26Brawness, five minutes!

00:14:27Alex, you got a big piece of meat in your hand.

00:14:29I do.

00:14:30It's the way I roll.

00:14:31I think being a hostage negotiator, I'll be able to handle barbecue brawl.

00:14:35It's like a girl after a male heart.

00:14:37She's like, I'm just going to touch the coals right there.

00:14:39There's a huge satisfaction on the look of people's faces when they not only find out

00:14:43I'm in law enforcement, but when they also find out that I am known for cooking full animals

00:14:48over an open flame.

00:14:50What kind of butter do you have over there?

00:14:52I'm making a garlic herb butter to kind of do a take on a garlic bread with the Texas

00:14:56toast.

00:14:57Do kind of an Italian-inspired skirt steak sandwich.

00:14:59Okay.

00:15:00You are a live fire wizard.

00:15:02Clearly.

00:15:03We're getting burgers?

00:15:05Mass burgers, baby.

00:15:06A little bit of that.

00:15:07Watch your sister sauce.

00:15:08This is Alabama's mass burger.

00:15:10Come on.

00:15:11For everyone who can't pronounce Worcestershire, that is the exact way that they should say

00:15:16it.

00:15:17Watch your sister.

00:15:28Okay, cut him along.

00:15:29What's the strategy in picking the team right over here?

00:15:32Be on my team.

00:15:33That's the strategy.

00:15:34Rude.

00:15:35My strategy, and I think Mani is on this with me, is that we pick Bobby's team for him.

00:15:39Mm-hmm.

00:15:40That's where I'm at right now.

00:15:41You don't know who I want, though.

00:15:43I mean, here's the thing, too.

00:15:44We get to pick a winner of this challenge.

00:15:46The winner of this challenge is going to choose one of us.

00:15:49I have a little ego, like, happening right now.

00:15:51It's like, what if we don't get picked in dodgeball right now?

00:15:53Ugh, they know they're going to pick Robert.

00:15:55They think you're going to win this year.

00:15:56That's the problem.

00:15:57Yeah.

00:15:58No, they know I'm due to lose.

00:16:00Let's check the odds in Vegas.

00:16:02Three and a half minutes.

00:16:04Woo!

00:16:05Yes, sir.

00:16:06Alexandra, do not mess with my girl.

00:16:08She's a hostage negotiator.

00:16:09Yeah, don't mess with her.

00:16:10For sure.

00:16:14Okay, I gotta hurry for real, for real.

00:16:16Beautiful.

00:16:17Damn.

00:16:18Whoa!

00:16:19Give me some of that fried chicken.

00:16:20Ooh!

00:16:21Is that temp?

00:16:22It's crispy.

00:16:23I check on my pork.

00:16:25It is dry.

00:16:26But I need to do something, so I grab a little bit of mayonnaise, and I put it in there,

00:16:29I toss it, and I start throwing it on the sandwich as fast as I can.

00:16:33Texas Toast Smashburger, can't beat it.

00:16:3620 seconds, 20 seconds.

00:16:38It goes by quick.

00:16:42I'm wildly obsessed with Siren right now.

00:16:44He's got shrimp into the cowboy butter, then he's got some filet mignon.

00:16:48It looks amazing.

00:16:49Very passionate, guys.

00:16:52Oh, my goodness.

00:16:55Oh, look at where the shrimp at.

00:16:57Oh.

00:16:58Ten.

00:16:59Nine.

00:17:00Eight.

00:17:01Seven.

00:17:02Six.

00:17:03Five.

00:17:04Four.

00:17:05Three.

00:17:06Two.

00:17:07One.

00:17:08Time's up!

00:17:09Good job, man.

00:17:10Good job.

00:17:11Thanks for sharing the grill.

00:17:12Of course.

00:17:13Yeah.

00:17:14God dang it!

00:17:15Oh!

00:17:16My shrimp was in my cowboy butter by the smoker.

00:17:20Oh, my goodness.

00:17:21I'm so ashamed right now.

00:17:23I just want to crawl in the hole and live there.

00:17:27I let everybody down.

00:17:29My family, the great city of Owen, Iowa.

00:17:33I can't believe this is what I'm giving the team captains.

00:17:37First challenge done.

00:17:39Just 97 more to go.

00:17:41Oh.

00:17:51Okay, you had 30 minutes to make your best barbecue sandwich on Texas toast.

00:17:54All right, Thyrin.

00:17:55Wait, where's the...

00:17:56You had said that you had shrimp.

00:17:58I got the turf without the surf.

00:18:00You had an idea.

00:18:01It didn't go your way.

00:18:02The fact that you served us something.

00:18:05Choosing a team is not only about what's the best bite, right?

00:18:09It's also about the tenacity.

00:18:11Thank you, Chef.

00:18:12Okay, Arturo.

00:18:13Tell us what you have.

00:18:14I have a play on carne asada, some skirt, a little avocado, some jalapeno salsa.

00:18:19And the cook on the steak is exactly how you wanted it?

00:18:22It's a little bit under.

00:18:26We're holding our cards close to us, just so you know.

00:18:28Gotcha.

00:18:29Because we can't tell him what we're thinking.

00:18:31I'm known as a talker, and sometimes I got to tell myself to just be a little quiet.

00:18:35Thanks, Arturo.

00:18:37Appreciate it.

00:18:38I look forward to seeing how well I do on that.

00:18:40All right, Tim.

00:18:41Okay, this is Bama's Texas Toast Smash Burger.

00:18:44What makes it Bama's Toast?

00:18:45It comes from the heart, baby.

00:18:47It comes from Bama.

00:18:48And you don't say Worcestershire, you say...

00:18:50Watch your sister sauce.

00:18:51Watch your sister sauce.

00:18:53I keep things simple.

00:18:55It's like my wife said, keep it simple, Steven.

00:18:57And that's what I live by most of the time.

00:18:59This is something my family loves.

00:19:01Thanks, Tim.

00:19:02Thank you, judges.

00:19:03Appreciate it.

00:19:04And for you I have a grilled chicken sandwich, mango chutney inside with some really burnt

00:19:10mangoes, as well as a fresh cilantro salad.

00:19:12Burnt mangoes.

00:19:13I was going to say...

00:19:14What?

00:19:15I'm into that.

00:19:16I said that.

00:19:17But can you explain to me why you burn the mango like that?

00:19:20Well, mango is really sweet and these were pretty ripe.

00:19:23So, to get a little bitterness, to balance out the sandwich.

00:19:27You have competed on so many competitions.

00:19:29Why are you here?

00:19:31It's not enough.

00:19:32And I wanted some mentorship from either of you.

00:19:36Not Bobby.

00:19:37And...

00:19:38Did you see?

00:19:39She said either of you.

00:19:40She said either of you.

00:19:41She said either of you.

00:19:42Yes, exactly.

00:19:43I'm picking you.

00:19:44Great.

00:19:45These are the flavors that I play with and I really appreciate that daringness to do that.

00:19:51Okay, Rosalie, come on up.

00:19:53Alright, so we have a smoked fried chicken sandwich.

00:19:56Hot honey orange glaze.

00:19:58What's in the dredging?

00:20:00Smoked paprika, cayenne, salt, pepper, garlic, onion powder.

00:20:03I also put it in the hot honey glaze.

00:20:06Touched everything.

00:20:08Orchid?

00:20:09Grilled pimento cheese with shishito and grilled chicken thigh.

00:20:12What's the heat?

00:20:13Really the paprika because I use the hot paprika.

00:20:16Do you love it?

00:20:17That's why you were asking?

00:20:18I'm not saying.

00:20:19I'm trying to get in your head.

00:20:20I'm not letting you know anything.

00:20:25I think one of my skills is that I see talent.

00:20:28Sort of up and coming or maybe a little stealth.

00:20:31I don't always take the obvious person, but there's something that I feel I can really play out over the weeks and weeks.

00:20:37Okay, Tyler.

00:20:38I'm from the great state of Connecticut and I did a lobster roll.

00:20:40Scallion, cilantro, mint, pickled shallot, and a little bit of chili.

00:20:44I thought it was kind of smart.

00:20:46Tell us more, Bobby.

00:20:47Alexandra?

00:20:48I made a skirt steak sandwich with pickled onions.

00:20:53I did a lemon zest arugula salad and burrata Italian barbecue sandwich.

00:20:57I think that your steak is nicely cooked.

00:20:59I wish you would have done a little bit better job toasting the bread.

00:21:02Yeah, me too.

00:21:04Thank you so much.

00:21:06Okay, Greg.

00:21:07So you got a grilled red fish sandwich on top of a lemon garlic aioli and a smoked chimichurri.

00:21:13So, Texas legend.

00:21:16How does it feel like to be representing Texas in that way?

00:21:19It's pretty cool, you know?

00:21:20Like, hey, you get out there, you put yourself out there, and whatever happens, happens, you know?

00:21:24I know your family's history.

00:21:25It's very famous.

00:21:26I'm curious why you decided to go with fish.

00:21:28I mean, it's fast enough and I think it represents the Gulf Coast just as much as we do beef and stuff down here, so.

00:21:33Thanks, Greg.

00:21:34Thanks, guys.

00:21:35I appreciate y'all.

00:21:36Kyle, did you get the pork tenderloin on the sandwich?

00:21:39I did, barely.

00:21:40It's a sorghum and mustard glazed pork tenderloin with a little arugula salad.

00:21:47I know.

00:21:48What?

00:21:49I didn't say a word.

00:21:51You don't have to say a word.

00:21:52I know it's overcooked.

00:21:53Okay.

00:21:54The dressing of the sauce really helps it.

00:21:56The winner of this challenge gets to pick their own captain.

00:21:58I mean, I'd love it to be me.

00:22:00I know it's not gonna be me, but I'd love to just be able to say,

00:22:02yeah, I'm on Team Bobby.

00:22:04All right.

00:22:05I have made for you play on a Monte Cristo.

00:22:07I smoked some turkey, put the berry jam over the top of the turkey, a bunch of Gruyere cheese.

00:22:12I've got something like this on one of my menus, man, and I love it.

00:22:15You seem to be pretty comfortable and confident in this situation.

00:22:19I compete every weekend.

00:22:20That's what I do for a living.

00:22:21I've won about 80 competitions.

00:22:23Wow.

00:22:24I have won more barbecue awards than anybody else that has been on this show.

00:22:29The Jack, Memphis and May, King of the Smoker, you name it, I've won it.

00:22:33My barbecue style is hot and fast, directly over the fire.

00:22:36I can burn and turn any protein.

00:22:38I like to talk trash, get in people's heads.

00:22:40I can't quit until I've won everything.

00:22:42Just watch.

00:22:43I love the way you layered the different flavors and textures.

00:22:47Oh, do you really?

00:22:48Uh-huh.

00:22:49Right over here.

00:22:50Why are you telling him that?

00:22:52New Jack doesn't know how to play the game.

00:22:55Brad is a seasoned competitor, but I want Jason, I want Greg, I want Aarti.

00:23:01Misdirection is so important over here.

00:23:03I mean, that's what's going to get me the win.

00:23:06Jason.

00:23:07I made a little banh mi with a little skirt steak.

00:23:10Got a touch of a ginger lime aioli and some charred avocado.

00:23:14I saw you put this right in the coals.

00:23:15Right.

00:23:16Just to kind of get that extra char and flavor.

00:23:17It's actually a really smart way to go.

00:23:19Got some thoughts?

00:23:20Uh-huh.

00:23:21Hmm.

00:23:22All right.

00:23:23Let's go.

00:23:24That I'm only going to share with Monique.

00:23:26Ganging up on me.

00:23:28I'm deciding my top brawler based on execution.

00:23:31Seasoning, cooking technique, those are things I can't teach in the next 10 weeks.

00:23:37You guys excited to see these guys?

00:23:43Yeah!

00:23:44Woo!

00:23:45For 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's social platforms.

00:23:56Woo!

00:23:57Woo!

00:23:58Let's go!

00:23:59You'll compete to earn your team an advantage in the team brawl.

00:24:03Unfortunately, the bottom team will be up for elimination.

00:24:07We've agreed that we all get one steal card.

00:24:10If our team is down to one brawler, we can steal anybody we want from either team.

00:24:16All is fair.

00:24:17I'm loving barbecue.

00:24:18Okay, before we pick our teams, we're going to pick a winner of the first challenge.

00:24:22We've never done this before.

00:24:24And that person gets to pick one of us to be their team captain for the season.

00:24:28Whoa.

00:24:29I want to be on Chef Leigh's team.

00:24:32He's won four out of five.

00:24:34He's a winner.

00:24:35I'm a winner.

00:24:36That's where I need to be.

00:24:37And the winner of the first challenge is...

00:24:41Archie!

00:24:43What?

00:24:44Oh, my God.

00:24:45Something about those flavors that just are intoxicating.

00:24:46I wasn't expecting that at all.

00:24:47Like, seriously.

00:24:48Well deserved.

00:24:49I'm going to look like a typical pit master.

00:24:50People still don't know about Indian barbecue.

00:24:51They look at me and, wow, do you really know about barbecue?

00:25:07But I won.

00:25:08And I'm going to stick to that confidence through the rest of this competition.

00:25:13Archie, congratulations.

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

00:25:21through food.

00:25:22The way that you used the...

00:25:25No, you're pitching her.

00:25:26I am pitching her, but I'm telling her why I love her.

00:25:28Oh, God.

00:25:29You have no shot.

00:25:34Archie, four wins out of five seasons.

00:25:37I mean, I'm just saying.

00:25:39Archie, the reason why you are over here is to put Indian barbecue on the map.

00:25:45Especially showing that Indian female barbecue chefs exist.

00:25:49Okay.

00:25:50Okay?

00:25:51Hello.

00:25:52That's what it's all about, right?

00:25:55Oh, thank God.

00:25:57All right, Archie.

00:25:58Who do you choose as your team captain?

00:26:01No pressure.

00:26:03Um...

00:26:10What's going through your mind right now?

00:26:12Well, I just didn't know I would get this opportunity, so I didn't really think it through.

00:26:17Okay, well, you just won the Academy Award.

00:26:19Give a speech.

00:26:20Let's go.

00:26:21Go with your first gut instinct.

00:26:24Who do I pick?

00:26:26Oh, my God.

00:26:27This is so hard.

00:26:33Um...

00:26:34When the crowd staring you in the face?

00:26:36Would you crumble?

00:26:37Would you fall down and break?

00:26:39Or would you stand up and fight for your case?

00:26:42You gotta pick.

00:26:43There's only three of us.

00:26:45Girl, just say it.

00:26:48Antonia.

00:26:49Yeah, she did!

00:26:50I definitely wanted to pick either Maneet or Antonia.

00:27:00It's okay.

00:27:01I'm gonna have my eye on you for 10 weeks.

00:27:04Maneet was definitely on my mind.

00:27:07My repertoire and her ingredients, we would do really well, but Antonia, I really don't know the realm of the cuisines that you do.

00:27:14I'm here to learn and do my best.

00:27:16Love you.

00:27:19I love that Artie won, and then she picked me.

00:27:21Her flavors are just dynamic.

00:27:23Maneet, you get next choice.

00:27:24I do.

00:27:25So who do I want in my team?

00:27:26It's how I hire people.

00:27:28I want to hire a team that is going to deliver incredible, unexpected flavors.

00:27:34I was particularly blown away by the banhmi.

00:27:38Jason, I would love to have you as a part of my team.

00:27:43First round draft pick, I am ready to go.

00:27:46Maneet, amazing.

00:27:47What a ball of energy.

00:27:48Let's do this.

00:27:50My turn.

00:27:55Rosalie.

00:27:56No way.

00:27:58All right.

00:27:59Rosalie, you asked me by name, so you got it.

00:28:01This is a dream come true.

00:28:02Look forward to it.

00:28:04I'm going to go with...

00:28:08Tyler.

00:28:12For me, it all comes down to execution, and I thought your lobster was beautifully cooked.

00:28:16Thank you, Chef.

00:28:17I am going to go with Greg.

00:28:19Nice.

00:28:22That baby takes his boy.

00:28:23Go.

00:28:24He's going to win the whole thing.

00:28:25I know.

00:28:26Greg, I've got to tell you, it's an honor to have you on my team.

00:28:28Look forward to it.

00:28:30Kyle.

00:28:31Nice.

00:28:32You ladies just yeed your last haul.

00:28:33That's right.

00:28:34I couldn't be happier.

00:28:35This is the team I wanted to be on.

00:28:36Kyle, I picked you because when we're in a bar and we get into a fight, we're good.

00:28:41I got you, brother.

00:28:42I got you.

00:28:43I think, you know, you were a little over-concerned that you overcooked your pork.

00:28:44Ultimately, I actually liked the bite a lot.

00:28:45Thank you, Chef.

00:28:46I think you got a lot of potential to win this thing.

00:28:47We got this.

00:28:48Tim.

00:28:50Very interesting.

00:28:52Alexandra.

00:28:53I'm going to take Orchid.

00:28:54Nice.

00:28:55So my last one is I'm going to take Orchid.

00:28:57I'm going to take Orchid.

00:28:59I'm going to take Orchid.

00:29:00Nice.

00:29:02So my last one is I'm going to take Orchid.

00:29:05Very interesting.

00:29:07Alexandra.

00:29:09I'm going to take Orchid.

00:29:12Nice.

00:29:13Nice.

00:29:14So my last and final pick will be...

00:29:18Last three picks.

00:29:19I'm just hoping after the embarrassment

00:29:21that I somehow end up on Bobby's team.

00:29:27Siren.

00:29:32Yes, yes, yes.

00:29:34Arturo and Brad.

00:29:36Can I get both of them?

00:29:38No.

00:29:39No?

00:29:40Arturo, I would like you to join my team.

00:29:46Brad, come on over.

00:29:48Let's do it.

00:29:49Yeah.

00:29:50Yeah, Brad.

00:29:51I'm the last person picked,

00:29:52and all I'm thinking is, you know,

00:29:54the other two chefs, they up.

00:29:55You know, I'm going to be coming at it as hard as I can,

00:29:57gunning as hard as I can, and go team Bobby.

00:30:00I cannot believe that I got you.

00:30:02Honestly, I mean, you've won a kazillion competitions.

00:30:06My team is definitely winning.

00:30:08Woo!

00:30:09All right, everybody, team camp.

00:30:10Let's go.

00:30:11Let's go.

00:30:12Come on.

00:30:13What's up?

00:30:14Woo.

00:30:15Oh.

00:30:16What's up?

00:30:17This is for you guys to win or lose, okay?

00:30:19Don't forget it.

00:30:20The last thing I want to do is send you down a road

00:30:22that you don't want to go down, and then you get eliminated.

00:30:25That's my nightmare.

00:30:26I'm not interested in that at all.

00:30:27It's my nightmare, too.

00:30:28I don't do that.

00:30:29I can't get you eliminated.

00:30:30Gotcha.

00:30:31Yeah.

00:30:32Just understand that, okay?

00:30:33Yeah.

00:30:34Because the judges, what they're looking at is you.

00:30:35It's very easy to get nervous.

00:30:36For me, it's all about execution, execution, execution.

00:30:40Time management, time management, time management.

00:30:42This is the team that I wanted.

00:30:45I chose the color red because red is, like, get the out.

00:30:51We are going to kick Bobby's ass, okay?

00:30:54Right?

00:30:55And that's what we are going to do.

00:30:56You guys ready to meet our judges?

00:30:57Oh, yeah.

00:30:58First, we have one of the fiercest competitors I know,

00:31:01chef and restaurateur, and one of the titans on Triple Threat,

00:31:05Brooke Williamson.

00:31:06Woo!

00:31:07Chef Brooke, diva of flavors.

00:31:11She's intimidating and awesome.

00:31:14Her palate is amazing.

00:31:15What's up, crawlers?

00:31:16Woo!

00:31:17Hello!

00:31:18Oh, hi.

00:31:19Hi.

00:31:20Next up, we have a legendary whole hog pit master,

00:31:23Mr. Rodney Scott.

00:31:25Woo!

00:31:26Hey, Rodney!

00:31:29When you think of the best pit masters, you think of Rodney Scott.

00:31:32Rodney Scott is the king of whole hog cooking.

00:31:34Rodney Scott.

00:31:35Rodney Scott.

00:31:36Ooh!

00:31:37I want to let you know what I'm looking for in the next Master of Q is

00:31:40consistency, creativity, and somebody that can make this guy like a vegetable.

00:31:45And, of course, our master of ceremonies, the most stylish guy at the barbecue,

00:31:51it's Carson Kressley.

00:31:53Oh, hello!

00:31:54Carson!

00:31:55Carson!

00:31:56Carson!

00:31:57Oh, my gosh!

00:31:58Carson!

00:31:59Carson!

00:32:00Carson Kressley, the king of all metaphors and puns.

00:32:03He's going to bring a lot of energy to the competition.

00:32:05I look forward to it.

00:32:06Yay!

00:32:07Carson!

00:32:08Carson!

00:32:09Carson!

00:32:10Okay, my little barbecuties, are you ready for your first brawl?

00:32:13Yeah!

00:32:14Let's go!

00:32:15All of you come from very different parts of the barbecue world.

00:32:18This first brawl is about bringing your style together with that of your new teammates.

00:32:23And your captains will take the lead.

00:32:26Ooh.

00:32:27We're calling this one Follow the Leader.

00:32:29Your captain will cook their signature barbecue dish, and you all need to build a cohesive

00:32:34feast around it, including one additional entree.

00:32:38Only one.

00:32:39Wow.

00:32:40While still showcasing your personal style.

00:32:42You will have one hour to cook.

00:32:45Okay.

00:32:46And it's such a sweet little tradition that we never eliminate anyone on the first week.

00:32:51Thank God.

00:32:53Well, it's over.

00:32:56This is an elimination challenge.

00:32:59Ooh.

00:33:00This is terrifying.

00:33:01You 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.

00:33:06Now, you know we're not messing around this year.

00:33:08Are y'all ready to brawl?

00:33:09Yeah!

00:33:10Let's go!

00:33:14Let's go!

00:33:15Let's go!

00:33:16Let's go!

00:33:17Let's go!

00:33:18Let's go!

00:33:19Let's go!

00:33:20Let's go!

00:33:21Let's go!

00:33:22The other way, Antonia.

00:33:23Hi, Kyle!

00:33:24How are you?

00:33:25Bobby, you came in dead last.

00:33:26One on Earth.

00:33:27Ooh.

00:33:28This year is going to be tougher than ever.

00:33:30Mineet, I love her flavors.

00:33:31She understands the competitive landscape, and she comes at it in a way that's very delicious.

00:33:36Antonia is deeply competitive.

00:33:39Give me the other one.

00:33:40I actually like watching her lose, because it's kind of funny watching her lose.

00:33:43So they're ready to bring it big time.

00:33:45So I'm going to have to leave you on my game.

00:33:47What's up, cowboy?

00:33:48What's up, girl?

00:33:49Go, go, go.

00:33:50Tight corners.

00:33:51All right, move her or lose it.

00:33:52I actually like the idea of this being a follow the leader challenge, because I think

00:33:56probably a lot of these brawlers came in here feeling like, I'm going to go in there

00:34:00and cook a perfect steak and show them what I can do.

00:34:02Right.

00:34:03It's a good test to see how you can be a team player.

00:34:06So there's probably a lot of inner monologue happening.

00:34:09Sure, and I think this is a really sort of hard first trial, especially for an elimination

00:34:14challenge.

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

00:34:19of that first competition cook.

00:34:21So guys, I do this dish called patrani machli.

00:34:23It's going to be a halibut.

00:34:24I'm going to be marinating it with coconut, mint, cilantro, ginger.

00:34:28Beautiful.

00:34:29Then I'll wrap it up in a banana leaf and I'll cook it on the grill.

00:34:32Okay.

00:34:33So the theme of my feast is celebrating the global aspect of barbecue.

00:34:38I'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.

00:34:44I think I'm going to do a little cauliflower, put it on the smoker and then some eggplant.

00:34:47I'm going to char with some curry sauce underneath.

00:34:49Oh, that sounds amazing.

00:34:50What about you?

00:34:51I'm going to get some beets.

00:34:52I'm going to throw them right in the coals.

00:34:53Okay.

00:34:54A little crushed pecan, maybe a little balsamic.

00:34:55What about you, Greg?

00:34:56What are you going to do?

00:34:57I'm going to do a grilled cabbage salad.

00:34:58Roast off some peanuts, masala, seasoning on top of that.

00:35:01Love it.

00:35:02These are the two things that I really want.

00:35:03Smoke, smoke, smoke, smoke, grill.

00:35:04We need that.

00:35:05If I'm running over there, use me.

00:35:07Say, hey, Manit, can you get me a lime?

00:35:08Can you get me a lemon?

00:35:09She has mom energy.

00:35:11Yeah, well, she's a mom.

00:35:12Team Manit!

00:35:13Team Manit!

00:35:14Team Manit!

00:35:15Let's go!

00:35:16Someone have the pine nuts?

00:35:18Are you making a pesto ribeye?

00:35:20Yeah, I'm making a pine nut crusted ribeye.

00:35:24I think one of the biggest strengths that I have is that I am very direct, very upfront,

00:35:29very loud.

00:35:30I'm not timid in any way.

00:35:31So Jason got all the cauliflower.

00:35:33I got one.

00:35:34Okay, how many did he get?

00:35:37He got three, I believe.

00:35:39Does he need three?

00:35:40Jason, do you need all three cauliflower?

00:35:43You want to borrow a cauliflower?

00:35:44I don't want to borrow it because I'm not giving it back.

00:35:46You could have picked me first.

00:35:48Woo!

00:35:49You had your chance.

00:35:51Do you need three cauliflower?

00:35:57So the dish that I'm going to do, I'm going to do the Texas Longhorn, okay?

00:36:01There's going to be lemon pepper shrimp that's going to go along with it.

00:36:04Pine nut pesto that's going to go over it.

00:36:06I think doing, you know, a shrimp and a steak, it's going to be very easy for them to build around.

00:36:09I kind of just let everyone decide what they wanted to do.

00:36:12I could do a smoked pork tenderloin and put some of my spicy raw gold mustard sauce.

00:36:17Okay.

00:36:18Creamed spinach.

00:36:19Great.

00:36:20Garlic, onions, spinach, heavy cream.

00:36:22Okay, perfect, perfect.

00:36:23And I'm going to do a roasted cauliflower with a roasted tomato chutney underneath.

00:36:28And then grilled avocado with grapefruits, pistachio, herbs.

00:36:32Okay, amazing.

00:36:33Everything just needs to be like...

00:36:35I can still feel the effect of that massive letdown in the first challenge.

00:36:42I feel like the weakest link.

00:36:44I'm not as refined as these other chefs, but I'm going to cook what I cook every weekend.

00:36:50That's pork.

00:36:51That's pork.

00:36:52And if I mess this up, I will send myself on.

00:36:55Forrest with the rub.

00:36:56Yeah.

00:36:57Should I go with traditional with salt, pepper, garlic, or should I just go in and hit it with the grandpas?

00:37:01This...

00:37:02You bring your grandfather in any chance you get.

00:37:04Okay.

00:37:05Grandpa, you go ahead.

00:37:06You take for grandpas, okay?

00:37:08Yes, yes.

00:37:09Here's the thing.

00:37:10I am here to assist you in the game.

00:37:12Yes.

00:37:13Okay?

00:37:14You know how to cook.

00:37:15That got you here, okay?

00:37:16There you go.

00:37:17You just...

00:37:18Whatever spirit...

00:37:19Woo!

00:37:20Let's go!

00:37:21You bring that into your pork tenderloin.

00:37:23We're winning this.

00:37:24Hi, Bobby.

00:37:26Let's get some focus, okay?

00:37:28So, basically, I'm going to do, like, the Texas-sized ribeye, something southwestern.

00:37:31So, we can do, like, the south and the southwest.

00:37:33Okay.

00:37:34Okay?

00:37:35Beans run across the southwest and the south.

00:37:37I'll go ahead and do some type of an Appalachian soup bean, so it might play on some pintos,

00:37:41a little bit of pork in there.

00:37:42Awesome.

00:37:43What do you got?

00:37:44I'm going to do some Mexican street corn, but then make it into a nice cold salad.

00:37:47What's in it?

00:37:48The cotilla, mayo, paprika.

00:37:49Love it.

00:37:50I know where you're going.

00:37:51Awesome.

00:37:52Brad, what are you thinking?

00:37:53I'm going to do, like, a southern barbecue sauce, and I'm going to...

00:37:55If I can get chicken, I'm going to get chicken.

00:37:56If I can, I'm going to grab the salmon.

00:37:57So, you're doing the second entree?

00:37:58Oh, yeah.

00:37:59I'm doing the second entree.

00:38:00Chicken.

00:38:01Okay.

00:38:02Good chef.

00:38:03What about you?

00:38:04Well, originally, I was thinking salmon with some onions on top, but we're working as a

00:38:05team, so I could do a side.

00:38:06Why does Brad get to do with protein?

00:38:08And I don't.

00:38:09I'm so pissed about this.

00:38:10Like, man.

00:38:11Look, Rosalie was the first pick.

00:38:14I was the last pick.

00:38:15It's important for me to make a protein to impress on these judges that I know how to cook.

00:38:19I could do a side.

00:38:20I could do potatoes.

00:38:21You know, steak and potatoes.

00:38:22Got to have it.

00:38:23So, southwest, southern.

00:38:25I could do some scalloped potatoes.

00:38:27Cheesy, creamy.

00:38:28An hour.

00:38:29I can add some flavor.

00:38:30An hour.

00:38:31Yes, I can add some flavor to make it tie in with everything everyone's doing.

00:38:33Brad, what are you going to cook on?

00:38:34I'm cooking on the drum.

00:38:35Okay.

00:38:36I need to use the drum for the potatoes, too, though.

00:38:38I'm going to have a whole ass cast iron.

00:38:40You think we can make some cornbread to go with those soup beans?

00:38:42We could.

00:38:43Can I do a hot honey for the cornbread?

00:38:44Perfect.

00:38:45Okay.

00:38:46Just make sure your potatoes are cooked.

00:38:47I got you.

00:38:48Okay.

00:38:49The one dish that I'm really worried about, actually, is Rosalie's potatoes.

00:38:51It's a very risky dish to make in an hour, but we'll see.

00:38:55You feel like you got this on lock?

00:38:57Um, yes.

00:38:58Okay.

00:39:08I am making a ribeye with a bunch of different chili peppers.

00:39:12Yum.

00:39:13I'm going to do a relish with tomatillos, tomatoes, serrano chilies that are charred.

00:39:18So we have one hour to make a feast that's centered around the captain's entree.

00:39:22We need to actually add one extra protein and then a bunch of side dishes.

00:39:26We're going to open the gates really focused and strong.

00:39:31So I am making tail potatoes, and Bobby asked me if I can make them with only an hour.

00:39:35Hey, bud, I'm going to leave this open.

00:39:36Since you're next to it, can you just keep an eye on it for me?

00:39:38Yeah.

00:39:39Make sure it doesn't boil over.

00:39:40I need to parboil these potatoes because they're not going to be cooked if I just throw them on the smoker.

00:39:43Jeez.

00:39:44All right.

00:39:45Anyone want to create some cheese for me?

00:39:47Brad, where's your chicken at?

00:39:49My chicken's over here on the drum.

00:39:50You good?

00:39:51I'm good right now, yeah.

00:39:52I got a barbecue sauce rolling over here.

00:39:54I'm going to add a little Fresno chili in there to drag it further south.

00:39:57We might get down into Arkansas maybe today.

00:39:59I got the biggest chip on my shoulder right now, so we'll come out here and make everybody regret not picking me.

00:40:03Damn.

00:40:04Yeah, right?

00:40:06My favorite thing about Brad is he's no BS.

00:40:09He does not doubt himself at all.

00:40:12So Brad, he's won a lot of competitions.

00:40:15He's won Memphis in May, looks very confident back there, and he doesn't believe in less than first place.

00:40:22Put your chicken where your mouth is.

00:40:24You put chicken other places, it never turns out well.

00:40:28Hot.

00:40:29We got the Texas boys with the New Jersey girl.

00:40:32I think we're going to go get hot.

00:40:33There you go, baby.

00:40:34There you go.

00:40:35Hot.

00:40:36Hands off steam.

00:40:38Hot.

00:40:39Chef Monique Shohan.

00:40:41Yes, Chef Antonia Lepasso.

00:40:43What are you guys doing over there?

00:40:44I am making sure that Bobby loses.

00:40:47That's what I'm doing over here?

00:40:48What are you doing?

00:40:49Trying to get my thing to work.

00:40:51Your thing to work?

00:40:52Yeah, my...

00:40:53There we go.

00:40:54Never mind, I got it.

00:40:56Everyone, it's okay.

00:40:58I got the machine to work.

00:41:00I'm getting ready to wrap up the halibut.

00:41:02The first thing that I do before I grill my fish is wrap the whole thing so that some of the smoke, it permeates into the fish.

00:41:10I think you can throw this on.

00:41:11Got it.

00:41:12Right?

00:41:13I'm going to make the second one.

00:41:15So, Monique has chosen to make a dish called Petrani Machali, which is a, like, coconut mint marinated halibut that she's wrapping in banana leaf.

00:41:23Ooh, that sounds fun.

00:41:25Petrani Machali.

00:41:26Sounds delicious.

00:41:27It does sound delicious, but it also sounds hard to pair other dishes to it.

00:41:32Off center, right on top.

00:41:33Ah, right on top.

00:41:35But let's keep an eye on it.

00:41:37But Minit is very good at directing the whole kitchen, which I think is very smart if you want a cohesive beast.

00:41:43Okay, how are we doing? How does it look?

00:41:45We're doing good, Ches.

00:41:46Beautiful.

00:41:47We got this, guys.

00:41:48We're just trying to follow the leader.

00:41:49Oh, my God.

00:41:50Yeah.

00:41:51You guys are absolutely amazing.

00:41:53Done, done, done.

00:41:54You know, Alexandra is smoking the lamb.

00:41:57And then we have Jason, who is making the three color smoke a cauliflower.

00:42:03Greg is making this smoked cabbage salad.

00:42:07And then finally, we have Arturo, who has taken the beets, thrown it directly on the charcoal.

00:42:13Arturo is somebody who is a maestro when it comes to open fire cooking.

00:42:18This is my happy spot right here, you know?

00:42:20This is a good spot.

00:42:21I'm the chef and owner of Blanco River Meat Company, and we specialize in open fire catering.

00:42:27My cooking style is rustic, old world, fire, wood, whole animals.

00:42:33I'm a rancher, I'm a farmer, and I have a big blended family.

00:42:36So there's nine of us, eight of us?

00:42:38I don't know, I'm paying for them all, so they're all mine, right?

00:42:41I'm here to show my family what I was put on this earth to do, and that's to cook.

00:42:47Guys, try this.

00:42:49Oh, yeah.

00:42:51That has a really nice heat.

00:42:53That's fresh.

00:42:54I make the marinade.

00:42:56Coconut milk, mint, cilantro, fresh ginger, some lime, some lemon, some salt.

00:43:02Put it in a large bowl.

00:43:04I do a technique which is called dhungar.

00:43:06Arturo, you want to give me one charcoal which is like blazing hot.

00:43:09Blazing hot?

00:43:10Yeah.

00:43:11Gotcha.

00:43:12This is an Indian way of smoking, okay?

00:43:14So what we've done is we've gone ahead, this is charcoal, okay?

00:43:18Right now I'm doing this, and come on, help me, yeah, help me do this.

00:43:23Can you already smell the smoke?

00:43:25Yeah.

00:43:26And this method in India is called dhungar.

00:43:28Dhungar?

00:43:29Dhungar.

00:43:30I love that.

00:43:31Love that.

00:43:32So the smokiness that you get into the marinade is absolutely amazing.

00:43:36Who's got the butter?

00:43:38Chef Bobby Flay.

00:43:39What's up?

00:43:40When did you decide to do Texas Longhorns?

00:43:43When did I decide?

00:43:44Yeah.

00:43:45When you decided.

00:43:46Just right now.

00:43:47When you saw me grab mine?

00:43:48Yes.

00:43:49I love him.

00:43:50Yes.

00:43:51That's exactly when.

00:43:52Yes.

00:43:53I feel fine about going head to head with Antonia.

00:43:55She's got the big Texas-sized steaks as well.

00:43:58But she's gonna do sort of a surf and turf kind of thing with some prawns.

00:44:01It's very Benihana of her.

00:44:03I love Benihana.

00:44:04I do too.

00:44:05Um, and Minnie just catch the shrimp.

00:44:07In the hat.

00:44:08Yeah.

00:44:09And then the, um, the volcano.

00:44:10I used to work there.

00:44:11Did you really?

00:44:12That was my first job.

00:44:13So Antonia is doing kind of barbecue version of surf and turf.

00:44:18What do you think that says about her style as a barbecuer?

00:44:20I mean, I think Antonia is someone who doesn't shy away from flavor, but also loves to incorporate some classic technique.

00:44:31Right.

00:44:32She's an incredibly solid competitor.

00:44:34She also loves to mentor.

00:44:36How's everyone feeling?

00:44:37You feel good?

00:44:38Party fast, like a Camaro, baby.

00:44:41I'm just trying to survive.

00:44:43I'm staying alive.

00:44:44Oh, that's what I'm trying to do right now.

00:44:46I know if I don't perform, I'm going home.

00:44:50So I'm bringing out the big guns, my grandpa's rub, and my Royal Gold barbecue sauce.

00:44:56In the Royal Gold, we got mustard, black pepper, salt, garlic.

00:45:00This is a hit everywhere I go.

00:45:02People love that Royal Gold.

00:45:04Grandpa was a pit master, and he taught me a lot.

00:45:07By using some of his old school recipes, I got to show up and show out.

00:45:11That's delicious.

00:45:12What's chunky in there?

00:45:13What's chunky is the stone ground mustard.

00:45:16Delicious.

00:45:17I know by watching Thyrin cook that he is going to be very good at a lot of things I'm not good at.

00:45:23The guy whipped up a sauce in like six minutes.

00:45:25All of a sudden, he's like, sauce is done, chef.

00:45:27And I'm like, jeez, how'd you make a sauce that fast?

00:45:30Chef said, my sauce is good.

00:45:33There you go.

00:45:34Woo!

00:45:35What kind of internal temperature are we talking about?

00:45:37I want to get it at 140.

00:45:39I'm going to go, I'm going to say 135, okay?

00:45:41Okay, thank you, chef.

00:45:43Antonia is a beast, and I couldn't be more happy to be on her team.

00:45:47We got the top pick already.

00:45:49I mean, come on.

00:45:50Then we got my man, T right here.

00:45:52Doing a little pork tenderloin.

00:45:54We got Tyler back here.

00:45:55Beast in the kitchen.

00:45:57Tickle to death.

00:45:58I need you to step away from my Longhorns.

00:46:02Thank you, sir.

00:46:03Worry about your own Longhorns.

00:46:05You know, it's kind of funny.

00:46:07Bobby's won four out of the last five seasons of Barbecue Brawl,

00:46:11and yet he wasn't chosen first as a captain.

00:46:15What?

00:46:16Right?

00:46:17That's interesting.

00:46:18I kind of love that.

00:46:19I wonder how that made Bobby feel.

00:46:20Probably a little butthurt.

00:46:21Yeah.

00:46:22Hold on.

00:46:24I forgot to mention.

00:46:25There is no competition.

00:46:26Pay attention.

00:46:27Hope you're listening.

00:46:28Team Bobby, what's happening?

00:46:30Hey, what's going on, Mr. Rodney?

00:46:32I'm good.

00:46:33How you doing?

00:46:34Doing well. How about yourself?

00:46:35I'm good.

00:46:36Glad to be here.

00:46:37What's happening, Bobby?

00:46:38Right here.

00:46:39I got some Texas Rib-Eyes Longhorn situation.

00:46:41They look good.

00:46:42They look good.

00:46:43You're going hard.

00:46:44You're going strong.

00:46:45Yeah, exactly.

00:46:46But how do you feel about not being chosen first?

00:46:47Hey, you know what?

00:46:48That's all right.

00:46:49I got my eye on Artie.

00:46:50I heard her.

00:46:51Okay.

00:46:52She said I either want Antonia or Mineet.

00:46:54My name wasn't even in the equation.

00:46:56Wow.

00:46:57After you, man.

00:46:58I'm going to visit with some of the rest of your team.

00:47:00Sounds good.

00:47:01Good luck.

00:47:02I feel like I need a step stool.

00:47:03Yeah.

00:47:04Sorry.

00:47:05Yeah, yeah.

00:47:06So tell me what we're making.

00:47:07So I've got some Appalachian soup beans in the works.

00:47:09Appalachian soup beans.

00:47:10Little pintos.

00:47:11Little pintos.

00:47:12Uh-huh.

00:47:13Little bacon in there.

00:47:14Onions, garlic.

00:47:15Little chicken stock.

00:47:16Okay.

00:47:17Let the Appalachian style come out.

00:47:18I think so.

00:47:19I think so.

00:47:20On the brawl.

00:47:21Yes, sir.

00:47:22All right, man.

00:47:23Good luck with everything.

00:47:24Thank you, sir.

00:47:25I live in the Southern Appalachian Mountains.

00:47:26The most special place on earth.

00:47:27This little region that's often neglected, often overlooked, and doesn't have a strong barbecue tradition.

00:47:32And I want to change that.

00:47:33My food is delicious.

00:47:35It's unique.

00:47:36A marriage of Southern comfort food, mountain food, hillbilly food.

00:47:40It'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 in the world he's doing.

00:47:49I can't wait to show them.

00:47:50I've got what it takes to win.

00:47:52I'm a competitor.

00:47:53I'm the mountain man.

00:47:54How we doing?

00:47:55Oh, my God.

00:47:56It's you.

00:47:57Scallop and potatoes.

00:47:58It's me.

00:47:59How's it going?

00:48:00Just a guy.

00:48:01I'm Rosalie.

00:48:02Nice to meet you.

00:48:03Not going to lie.

00:48:04I originally wanted to do the second protein, but someone got to it first.

00:48:06So I pivoted and said, I'll do the side.

00:48:08So I'm doing some scallop potatoes.

00:48:10I've got purple and potatoes real quick so that I can marry this together, letting this pick up some smoke.

00:48:16Then I'm throwing it on the drum so I can get it nice and crispy on top.

00:48:19Nice.

00:48:20No vegetables over here, brother.

00:48:21No vegetables.

00:48:22No vegetables.

00:48:23All right.

00:48:24Good luck.

00:48:25I just need some more cream.

00:48:26I'm waiting for those damn potatoes to boil.

00:48:27That boiler was ripping, and now it's just not going.

00:48:30So are you sure this is on?

00:48:32I have no idea.

00:48:33I've got my potatoes on the boiler, but it's not working.

00:48:35I'm not sure what to tell you.

00:48:36I'm sorry.

00:48:37And now I feel like I can lose my entire dish.

00:48:39All right.

00:48:40Green egg or a drum?

00:48:41Which one's open?

00:48:42I need something hot.

00:48:43Yep.

00:48:44Give me one sec.

00:48:45One sec.

00:48:46One sec.

00:48:47Here.

00:48:48That boiler wasn't working, so I'm boiling potatoes right here.

00:48:49Okay.

00:48:50I can move.

00:48:51I can move if you need this drum.

00:48:52Just let me know.

00:48:53This is a win or go home.

00:48:55We boiling yet?

00:48:56Yeah.

00:49:02Give me some fire.

00:49:03I need it ripping.

00:49:04This is a dish I can make with my eyes closed, and I'm struggling with the potatoes the entire

00:49:08time.

00:49:09Oh, there's a fire.

00:49:10All right.

00:49:11That worked.

00:49:12Camp counselor.

00:49:13Skills right there.

00:49:14I'm getting on the sauce right now, so.

00:49:15All right.

00:49:16I think Rosalie's a little bit all over the place.

00:49:19I thought it was a very risky dish to make.

00:49:21I told her that.

00:49:22I can help you, but I can't really cook for you.

00:49:24You gotta bring it yourself.

00:49:25I just need to get this going, because I want this cheese sauce to pick up smoke.

00:49:32So once I get it going, it's gonna sit on the offset until my potatoes are ready.

00:49:3630 minutes, brawlers.

00:49:3730 minutes left.

00:49:38What's that, paprika?

00:49:39A little smoked paprika.

00:49:40Yes, sir.

00:49:41Okay.

00:49:42Let those things soak up those juices.

00:49:44Yep.

00:49:45Kyle's making some gorgeous beans.

00:49:47He's got some bourbon in there.

00:49:49They're kind of sweet.

00:49:50A little bit of spice.

00:49:51I mean, this guy is a cook.

00:49:53I can see it.

00:49:54I'm so happy I picked him.

00:49:55Let me say one thing to you about this.

00:49:56What you got?

00:49:57As much pork you put in there is fine.

00:49:59Just remember to make some that's really crispy to put on the top.

00:50:03You know what I'm saying?

00:50:04Don't just lose the texture in the beans.

00:50:06You can have them in there if you want, but just reserve some for crispiness.

00:50:09Understood.

00:50:11Can't go wrong with that.

00:50:12Smokey, porky, delicious.

00:50:14How's this corn looking?

00:50:16Hot man charred up.

00:50:17Yeah, I think a little bit longer.

00:50:18Yeah, right?

00:50:19Yeah, yeah, yeah.

00:50:20I think so.

00:50:21It's not going to hurt it.

00:50:22That's good.

00:50:23Orchid, how you doing?

00:50:24Good.

00:50:25My corn's cooking.

00:50:26Are you done with this cilantro?

00:50:27Oh, you need it?

00:50:28Yes.

00:50:29I'm going to take this.

00:50:30Take as much as you want.

00:50:31No, I got it.

00:50:32I'm good.

00:50:33You sure?

00:50:34That's all I need is sprinkle on top.

00:50:35I'm good.

00:50:36So, Bobby and Orchid, they go way back.

00:50:37Oh, they do?

00:50:38Some Food Network star way back in the day.

00:50:39Oh, wow.

00:50:40It's crazy to be selected to be on Food Network star.

00:50:43But what happened that summer, none of us were expecting.

00:50:46The business grew, and my life completely changed.

00:50:49For the last 21 years, I have been running One Hot Mamas

00:50:53and raising all three of my kids.

00:50:55But I'm about to be an empty nester.

00:50:58Winning BBQ Brawl would reintroduce One Hot Mamas to the world again

00:51:03to make sure that the restaurant stays successful.

00:51:05The stakes are higher than ever.

00:51:0730 minutes, brawlers.

00:51:0930 minutes left.

00:51:10Kyle, you still need that lard?

00:51:11I'm walking over there.

00:51:12I need some eggs as well.

00:51:13Eggs?

00:51:14Like a half dozen eggs.

00:51:15Eggs, lard, and that's it?

00:51:17Eggs and lard's all I need right now.

00:51:18Eggs and lard.

00:51:19So if I'm making Appalachian soup beans, you can't have pintos in the mountains without having

00:51:24cornbread, too.

00:51:25This is for the cornbread?

00:51:26Yeah.

00:51:27How are we going to get it cooked in 30 minutes?

00:51:28We got to go.

00:51:29Yep.

00:51:30Getting 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.

00:51:38I want to impress Bobby.

00:51:39That's the cornbread, brother.

00:51:40Knock into that.

00:51:41Looks good.

00:51:42Rising.

00:51:43It's rising.

00:51:44Watch out now.

00:51:45I think I'm on fire.

00:51:47I want it delicious and beautifully presented.

00:51:50Yes, ma'am.

00:51:51Y'all know Rodney.

00:51:52He's not crazy about veggies.

00:51:53So I'm gonna add my crevy cream and cheese and butter.

00:51:56I mean, come on.

00:51:57It don't get no better than that.

00:51:58You need more seasoning.

00:51:59What kind?

00:52:00Salt.

00:52:01More salt or more Parmesan cheese?

00:52:03Hey, Theron.

00:52:04Hey, can you grab me some Parmesan cheese?

00:52:07Yeah, I'll grab some Parmesan cheese.

00:52:09Parmesan and barbecue?

00:52:11This is Alabama barbecue.

00:52:13I'm coming, Chef.

00:52:14Of course, big T to the rescues.

00:52:16Hey, man, I got you, Bama.

00:52:17Go.

00:52:18Here you go, Chef.

00:52:19Your Parmesan cheese.

00:52:20Thank you, boss.

00:52:21Well, people call me a social media influencer, but I'm way more than that.

00:52:27Barbecue's been a part of our life for a long time.

00:52:30So probably what's influenced my style the most is my dad.

00:52:33He had this old 55-gallon drum made into a grill.

00:52:37My dad was like Superman to me.

00:52:39He was a go-getter.

00:52:40And then, you know, 2020, he had his stroke, and at the blink of an eye, just stopped.

00:52:48And it was tough to watch.

00:52:53I think about him all the time.

00:52:57It's just...

00:53:01He died too early.

00:53:02I want to win it for him.

00:53:03Of course, I want to win it for me, my family, my friends, but...

00:53:08He was my rock.

00:53:10I want to win it for him.

00:53:11Uh, at 29 minutes, I'm going to take the lamb out.

00:53:12Okay.

00:53:13I'm going to slice it up, and then I'm going to get it on a high heat to get a nice char

00:53:14on both sides.

00:53:15Okay.

00:53:16I'm going to fry up these Fresno chilis.

00:53:17Okay.

00:53:18Add them on top.

00:53:19Okay.

00:53:20So it's going to be like lamb, lamb, lamb, gramolata.

00:53:21Lovely.

00:53:22With my gramolata, I'm adding mint, parsley, a little bit of oregano, and then...

00:53:36The blood orange zest is going to add a really nice flavor that's going to pair well with

00:53:41the meats dish.

00:53:42Lovely.

00:53:43Flavor, flavor, flavor.

00:53:45That's what we are looking for, okay?

00:53:47Flavor, flavor, flavor.

00:53:48Come on now.

00:53:49Rodney, I'm making your favorite beets over here.

00:53:52I know you love beets, buddy.

00:53:53I got you.

00:53:54I got you.

00:53:55I hear the challenge.

00:53:57Roasted beets is something that I do all the time that's really, really fantastic.

00:54:02And I put them directly in the coals, and that's what I really want to showcase.

00:54:05Is the use of fire.

00:54:06How do we look?

00:54:07How do the beets look?

00:54:08They're doing great.

00:54:09They're good.

00:54:10About five more minutes, and I'm going to pull them off.

00:54:12Perfect.

00:54:13And do you have everything else for the beets?

00:54:14Yes.

00:54:15I got everything.

00:54:16The nuts are toasted.

00:54:17I'm just smoking this a little bit, and I think we're golden.

00:54:18Love it.

00:54:19Love it.

00:54:20Okay.

00:54:21What are we doing?

00:54:22We got bacon now.

00:54:23I'm just in case I want a little, you know, more meatiness in that vegetarian dish just

00:54:26for garnish on top.

00:54:27So we got 25 minutes, guys.

00:54:29I want to start plating in like the next 15, okay?

00:54:31Okay.

00:54:32Yes, chef.

00:54:33I want to compliment Antonia's steak with a nice cauliflower and sweet potato side,

00:54:40but there's a nice rich element missing, and I feel like just a few shards of bacon

00:54:45right on top would really be delicious.

00:54:48Hello.

00:54:49Hello, Team Antonia.

00:54:50Hey.

00:54:51How are you doing?

00:54:52How are you?

00:54:53Good, Carson.

00:54:54Good to see you.

00:54:55Huge fan.

00:54:56Huge fan.

00:54:58You have excellent taste.

00:54:59Yes, Carson.

00:55:00Oh, my goodness.

00:55:01Okay, check on your pork.

00:55:02Yes.

00:55:03Don't let it sabotage you already.

00:55:04Oh, my goodness.

00:55:05So tell me about your team.

00:55:07I lost my sauce.

00:55:08Hold on.

00:55:09Uh-oh.

00:55:10I hate when that happens.

00:55:11Here it is.

00:55:12I found it.

00:55:13Okay.

00:55:14I love a good chimichurri.

00:55:15Yeah.

00:55:16So this is going to go on your bone and rib eye.

00:55:17That's going to go on the steak.

00:55:18Exactly.

00:55:19Oh, wow.

00:55:20Do you like that?

00:55:21It's surprisingly like Parmesan-y.

00:55:22Yeah, there's some Parmesan cheese in there.

00:55:24There's some herbs.

00:55:25I wasn't expecting that.

00:55:26It's delightful.

00:55:27Thanks.

00:55:28And you.

00:55:29Oh, hi, Carson.

00:55:30How are you?

00:55:31Hello, hello.

00:55:32I'm great.

00:55:33Look at you and the Supremes.

00:55:34The Supremes, indeed.

00:55:35Oh, wow.

00:55:36Doing a nice little dish of some grilled avocado, grapefruit.

00:55:38Okay.

00:55:39And then a maple syrup, soy, and fish sauce vinaigrette.

00:55:42It's going to be nice and bright.

00:55:43My signature barbecue style is chef-driven barbecue.

00:55:46You don't normally think of barbecue in Connecticut.

00:55:49You don't.

00:55:50I had a barbecue restaurant.

00:55:51I lost it around COVID.

00:55:52No, I'm sorry.

00:55:54Losing this restaurant haunts me to this day.

00:55:57But I'm here to prove that I can come back from a failure

00:56:00and make something great.

00:56:03And, RT, way to slay the first challenge out the gate.

00:56:07Thank you so much.

00:56:08Yeah.

00:56:09I'm a little shocked, but stop it.

00:56:11No, don't be shocked.

00:56:12Embrace it.

00:56:13That was a great thing that you did.

00:56:15All right, I got to go.

00:56:16Okay, bye.

00:56:17Bye.

00:56:18Say love you, bye.

00:56:19Say love you, bye.

00:56:20Okay, love you, bye.

00:56:24Oh, of course.

00:56:25Which one do you, what are you looking for?

00:56:26Garmistala.

00:56:27I know.

00:56:28I'm just seeing what you're doing.

00:56:29Right here.

00:56:30I know.

00:56:31Come on.

00:56:32It's very good.

00:56:33This is how it's done, Bobby.

00:56:34I think he's worried.

00:56:35How you doing?

00:56:36I'm good.

00:56:37Listen, I don't like that you're on this team.

00:56:39I think you got it.

00:56:41I can see right now the shadow of worry

00:56:43that is eclipsing Bobby's face.

00:56:46Hi, Monique.

00:56:47How are you doing?

00:56:48Good.

00:56:49How are you?

00:56:50Good to see you, Greg.

00:56:51Hey.

00:56:52Great.

00:56:53All right.

00:56:54So what's the plan today, guys?

00:56:55Ready?

00:56:56Yes, ready.

00:56:57Oh, wow.

00:56:58Oh, wow.

00:56:59What's the rub on that?

00:57:00So this is a halibut.

00:57:01It is a kind of a...

00:57:02I smoked this as well.

00:57:03I smoked this as well.

00:57:04The fish is looking great.

00:57:06The next thing that I do is I get some banana leaves.

00:57:09Then I put a generous amount of the marinade.

00:57:12The fish goes right on top of it.

00:57:14Some more marinade.

00:57:15I wrap it up.

00:57:16And then I have to cook it over charcoal.

00:57:19And what's your plan?

00:57:20Are you...

00:57:21You and Antonia are kind of teaming up to take Bobby down first?

00:57:24Is that the goal here?

00:57:25Please.

00:57:26Bobby is so, so history.

00:57:27He's in trouble.

00:57:28We're just letting him be on his show.

00:57:29That's what it is.

00:57:32Jason?

00:57:33Yes, ma'am.

00:57:34How are you?

00:57:35I'm good, you?

00:57:36Great.

00:57:37Just out here hanging out in Central Texas, cooking some Indian food.

00:57:39I mean, that sounds like every day for you, no?

00:57:40Absolutely.

00:57:42Is that a lime yogurt?

00:57:44Yeah, I'm going to do it kind of on top.

00:57:46I kind of went with a little veggie curry on the side.

00:57:48Some charred cauliflower on top, like a little kind of warm salad.

00:57:51And then top it off with this little lime yogurt with some saffron.

00:57:55Yum!

00:57:56Let's do a little charred eggplant kind of side.

00:57:57Oh, the eggplant too as well?

00:57:59I, in my own mind, am thinking that the eggplant might be a little bit of an overkill.

00:58:03But it's rich.

00:58:04It's luxurious.

00:58:05It's got a ton of flavor.

00:58:07It's going to be the perfect complement on this cauliflower.

00:58:1020 minutes to go.

00:58:12Get out the way.

00:58:13We won't ever lose.

00:58:14I said ooh.

00:58:15Get out the way.

00:58:16Those rib eyes are going to be a perfect medium well by now.

00:58:18Don't worry about it.

00:58:19You're good.

00:58:20The rib eye's not even on.

00:58:23Watch my pine nuts over there, please.

00:58:25Yes, ma'am.

00:58:26Hey, Chef, do anybody need help, Chef?

00:58:28I'm here to help.

00:58:29My team has a great morale.

00:58:31They're like, what do you need?

00:58:32How can we help?

00:58:33Taste this.

00:58:34All the things.

00:58:35Well, you want me to start plating?

00:58:36Well, you're fine for right now.

00:58:37Chef, you want to taste again?

00:58:38But at the same time, I almost want to call my therapist.

00:58:41I'm like, how did I get all the people on my team that just need me to like boost them

00:58:46up?

00:58:47Antonia has a chimichurri that I actually tasted because I'm like a food detective now.

00:58:55And it was the best thing I've ever eaten.

00:58:59Oh, wow.

00:59:00So I'm imagining that slathered on the rib eye.

00:59:03I mean, I'm having, I'm having impure thoughts.

00:59:08You need more seasoning.

00:59:10Yeah.

00:59:11Good amount of salt.

00:59:12Yep.

00:59:13Keep going.

00:59:14I would go more nutmeg.

00:59:15Let's go more nutmeg.

00:59:20It needs to go down more.

00:59:21Okay.

00:59:22Yeah.

00:59:23I made a solid first impression.

00:59:24So pressure is on to perform.

00:59:26Are you going to puree it?

00:59:27Um, I can, or I can just leave it chunky.

00:59:30I'm definitely second guessing.

00:59:32I remove some of that liquid.

00:59:34Yeah.

00:59:35Keep it, keep it cooking for as long as you think.

00:59:36And get a blender set up in case we need it.

00:59:38Does that make sense?

00:59:39Yes, it does.

00:59:40I go to check on my bacon.

00:59:42One minute, it's not cooked.

00:59:43And then I turn my back to it and it's burnt.

00:59:46The bacon got burnt.

00:59:47No.

00:59:48What was that going on?

00:59:49Burnt.

00:59:50Bacon.

00:59:51We only have 12 minutes to go.

00:59:52Oh, you need like five or six to start and finish plating.

00:59:56It doesn't give her a lot of time to redo that bacon.

00:59:58Right.

00:59:59I hope that wasn't integral part of the dish.

01:00:03I'm not going to lie.

01:00:04I'm stressed.

01:00:05I've definitely let Antonia down.

01:00:08I have not earned her trust and I don't want us to all go to the campfire because of me.

01:00:13Ah.

01:00:1412 minutes, brawlers.

01:00:1512 minutes, chef.

01:00:16You're challenging me to go against me.

01:00:17It's something you don't want to do.

01:00:18You're challenging me to do what it takes if I got a brick on the roof.

01:00:23I burnt the bacon.

01:00:24I saw that.

01:00:25I don't think you need it.

01:00:26We've got corn.

01:00:27We've got all the other stuff.

01:00:28All right.

01:00:29I'm trying to get out of my head as quickly as possible.

01:00:36I push myself because I know there are so many Indian women out there who feel like they

01:00:43can't even have a real career.

01:00:45So every single day I need to pick myself up and tell myself, Aarti, you've got this.

01:00:51It needs to go down more.

01:00:52Okay.

01:00:53Yeah.

01:00:54Just speak up.

01:00:55Just go ahead and do it.

01:00:56Make mistakes.

01:00:57Don't fall down.

01:00:58Cry.

01:00:59Show up for yourself.

01:01:02You may get in trouble, but guess what?

01:01:04You may be loved.

01:01:05Chef, look at those sweet potatoes.

01:01:07It's like custardy inside.

01:01:09I love it.

01:01:10Brawlers, 10 minutes left.

01:01:12You all right?

01:01:13Those look beautiful already.

01:01:14Yeah.

01:01:15Good crust.

01:01:16I think this is a perfect entree because it's a great cannabis for lots of southwestern flavors.

01:01:21So I'm making a fresh relish with tomatoes and tomatillos and charred chilies.

01:01:26It's beautiful.

01:01:27Just absolutely beautiful.

01:01:28I want to eat that.

01:01:29Let's go.

01:01:30Good?

01:01:31Oh, yeah.

01:01:32How's the butter looking?

01:01:33Oh, thank God.

01:01:34These are custardy.

01:01:35Because I decided to do cornbread with my beans, Rosalie offers to make a hot honey

01:01:38butter to go along with my cornbread.

01:01:41Free facial.

01:01:42Rose, honey butter looking all right?

01:01:43Huh?

01:01:44Honey butter looking okay?

01:01:45Oh, yeah.

01:01:46It looks great.

01:01:47Sweet.

01:01:48Is it done?

01:01:49So I'm putting my scalloped potatoes together to get on the smoker and Kyle is asking me

01:01:53where the honey butter is.

01:01:54Can I do a hot honey for the cornbread?

01:01:55Perfect.

01:01:56Okay.

01:01:57You want me to do it, Em?

01:01:58I thought you made the honey butter.

01:01:59You didn't want it.

01:02:00No, did you have honey butter?

01:02:01Is that what you're doing?

01:02:02No, I thought you made honey butter.

01:02:03No, no, no.

01:02:04I asked you how your honey butter was doing.

01:02:05Got you.

01:02:06No worries.

01:02:07No, what's that glaze on there?

01:02:08Because you're pointing at that one.

01:02:09This right here?

01:02:10No, I'm at Santa Maria.

01:02:11But you want honey butter, I got you honey butter.

01:02:13It's not mine.

01:02:14Honey butter or hot honey?

01:02:15I got you brother.

01:02:16We'll fix that communication.

01:02:20Bobby, can you give this a taste?

01:02:23It's cotillo on top, cilantro, lime, a little more seasoned.

01:02:26Yeah, but it needs to be like...

01:02:28Thicker?

01:02:29I've got more.

01:02:30No, not thicker.

01:02:31You're gonna thicken that up?

01:02:32No, no, no.

01:02:33I'm good.

01:02:34Okay.

01:02:35It leaves me a little bit looser in my opinion.

01:02:36A little bit looser?

01:02:37Yeah.

01:02:38Team Bobby still looks a little unsettled with so little time left.

01:02:42It needs seasoning too.

01:02:43Okay.

01:02:44Gotcha.

01:02:45Ten minutes to go.

01:02:46Ten minutes left.

01:02:47All I do is suck.

01:02:50So I have the steak in the smoker first, and then it goes onto the grill,

01:02:53putting a little bit of butter on it to kind of cook that center a little bit more.

01:02:56My shrimp are absolutely perfect.

01:02:58You know, they're butterflied head-on, so you want to go ahead and just give it a little bit of a suck,

01:03:02a little bit into the spicy mayo.

01:03:04You know, it's meant to be eaten with your fingers.

01:03:07Oh, they need, like, hot towels for it.

01:03:09All right, Chef.

01:03:10This is it.

01:03:11You're all right.

01:03:12The money shot.

01:03:17Do a little bit of zest in it.

01:03:19Right before we serve it, we'll do a little bit more salt just to finish.

01:03:22Chef Antonia told me, she's like, look, this needs to be the best cream spinach of your life.

01:03:26So that's what I'm focused on.

01:03:28Would I rather be cooking a protein?

01:03:30100%, but I wouldn't take that from fire in no way, no how.

01:03:33That's just not me.

01:03:34Look at that.

01:03:35Yes.

01:03:36Look at that.

01:03:37Thank you, Shel.

01:03:38OK.

01:03:39Now, when you slice it, slice them a little thicker, OK?

01:03:42Beautiful.

01:03:43Look how gorgeous.

01:03:44You're going to just a little bit of salt right in the center, OK?

01:03:46And that's going to go all the way through.

01:03:48And then when you line them up and you sauce it, you're good.

01:03:51OK.

01:03:52OK?

01:03:53I think the biggest wild card is actually Siren.

01:03:56I think that he was very nervous in the first cook, so he didn't really get a good showing.

01:04:00But right now, I believe that he cooks, like, from the deepest parts of his soul.

01:04:05Like, I can feel it.

01:04:06Come on, Beats.

01:04:07Come on.

01:04:08I will not lose.

01:04:09Yeah, I will not lose.

01:04:10Winners always win and lose, always lose.

01:04:13It's going pretty quickly.

01:04:15I mean, it went by fast, but, you know, the less you think about it, the more time you have.

01:04:21No, that literally makes no sense.

01:04:22But, hey, Chef.

01:04:23How are we doing?

01:04:24Good.

01:04:25We're almost done.

01:04:26OK, fantastic.

01:04:27What else is there?

01:04:28What are we doing with the broccolini?

01:04:29Um, I can, I was debating on if I should char it really quickly and use it as kind of a base

01:04:32on the plate.

01:04:33I think we should.

01:04:34OK.

01:04:35Something on it?

01:04:36Salt, pepper?

01:04:37Um, salt, uh, salt, pepper, garlic powder.

01:04:39I actually am, um, really, really impressed at Alexandra.

01:04:43I was expecting her to blossom later on in the competition, but the lamb chops grilled

01:04:49to perfection.

01:04:50I did put some garam masala in it because the garam masala will give it, will tie the dishes

01:04:55together.

01:04:56So that's what we're going to say.

01:04:57OK, thank you, Chef.

01:04:58Garam masala is going to add that international flair to it.

01:05:02Good stuff, good stuff, good stuff, good stuff.

01:05:04We're making grilled cabbage with the garlic chili fish sauce topped with roasted peanuts.

01:05:08Do you have more peanuts?

01:05:09Yes.

01:05:10Eat this because the peanuts are completely raw.

01:05:12Ah, OK.

01:05:13Ah, man.

01:05:14My peanut topping isn't coming together right now.

01:05:16So Monique has a little trick up her sleeve.

01:05:18Do we have more peanuts?

01:05:19Right here.

01:05:20We're going to take those peanuts and we're going to flash fry them.

01:05:23Then we're going to season these with some brown sugar, some chopped masala, and a

01:05:27little salt.

01:05:28Yes.

01:05:29Now we look at it, OK?

01:05:30There we go.

01:05:31All right.

01:05:32Now go ahead.

01:05:33Let it sit for a minute.

01:05:34OK.

01:05:35Once you can, taste it.

01:05:36I think this would be fantastic.

01:05:37Start.

01:05:38I open the foil and I get this amazing coconut mint cilantro facial.

01:05:45And that's what it is all about.

01:05:47It smells great.

01:05:49And lamb with tequila.

01:05:50I love it.

01:05:51Yeah.

01:05:52I got gloves.

01:05:53Put some herbs on both sides.

01:05:55This is a big, bulky piece.

01:05:56So I definitely need the help of my team to plate it.

01:06:00Beautiful.

01:06:01Oh.

01:06:02Five minutes to go.

01:06:06It's getting hot, y'all.

01:06:08Those chicken, oh, my God.

01:06:09Those look good.

01:06:10So in most cases, I just put the scalloped potatoes on the smoker to get crispy.

01:06:15But this is not hot enough.

01:06:17So in this heat of the moment, I grab a torch and I just start torching my potatoes.

01:06:21With five minutes, you guys start thinking about, like, not setting yourself on fire.

01:06:25It's pretty encouraging, Chef.

01:06:27Now, Rosalie, she's like a tiny bull in a china shop.

01:06:30It could be a little scary working next to Rosalie sometimes.

01:06:33Don't go up in flames on day one.

01:06:34I need you.

01:06:35Yes, Chef.

01:06:36Put my glove on.

01:06:38We need to hustle.

01:06:39We need to lay it all out.

01:06:40We need to get it on.

01:06:41Fight, fight, fight.

01:06:42Won't stop until we roll.

01:06:44Everybody good?

01:06:45I can help.

01:06:46How are the beans going?

01:06:47Pulling it off.

01:06:48I'm concerned I added too much cream in there, but it is what it is.

01:06:52Two minutes.

01:06:53We good, guys?

01:06:54Good.

01:06:55Good.

01:06:56Good.

01:06:57A little quick trick.

01:06:58Everyone's out.

01:06:59Nine.

01:07:00Eight.

01:07:01Seven.

01:07:02Six.

01:07:03Five.

01:07:04Four.

01:07:05Three.

01:07:06Two.

01:07:07One.

01:07:08Let's eat!

01:07:09Whoo!

01:07:10Nice, nice, nice.

01:07:11Nice, nice, nice.

01:07:12That was beautiful.

01:07:13Good job, sis.

01:07:15Good job.

01:07:16I mean, I think our dishes taste good.

01:07:17I really do.

01:07:18You don't want to lose somebody on day one.

01:07:19I'm just trying to get to know these people, you know?

01:07:22Somebody has to go home, though.

01:07:23Somebody.

01:07:24Oh, my God, you guys.

01:07:25That was a lot.

01:07:26I have no idea if they're going to like anything.

01:07:28We didn't, I mean, we're tasting everything individually.

01:07:30We have no idea how it eats together.

01:07:32We're going to see.

01:07:33It's our first day.

01:07:34It's our first day of school.

01:07:35We'll see how we did.

01:07:36Hopefully, no one from my team goes home.

01:07:37Yes!

01:07:38Whoo!

01:07:39Winners win, baby!

01:07:40Winners win, baby!

01:07:41It would have been easier to make the usual suspects that you think when it comes to barbecue,

01:07:46but I think everybody has pushed themselves out of their comfort zone and served something

01:07:51which is delicious.

01:07:52I'm sure that my team is going to be safe tonight.

01:07:54I love me some money, baby!

01:07:56Yeah!

01:07:57Woo!

01:07:58Woo!

01:07:59Woo!

01:08:04Hello, team Monique.

01:08:05Hi.

01:08:06Hello, judges!

01:08:07Welcome!

01:08:08Our approach was a global barbecue feast.

01:08:12So, what I have made is a smoked halibut wrapped in a banana leaf and thrown on the grill.

01:08:19Monique, what a smart way to impart barbecue smoky flavor

01:08:23into a steamed piece of fish.

01:08:27Spice kicks in there perfectly.

01:08:29You know, I never thought it would absorb as much through the banana leaf.

01:08:32I'm surprised. It's great.

01:08:34No ifs, ands, or hella buts about it.

01:08:37Oh, thank you.

01:08:38It's so good.

01:08:39So I made lamb chops with a gremolata, fried Fresnos,

01:08:43and a broccolini with gra marsala.

01:08:46I'm really impressed by the flavor on the lamb.

01:08:48It's great.

01:08:49Almost a little overcooked, but still, yeah, tender.

01:08:53I really love the cook on this broccolini.

01:08:56I think it's a fun bite of crunch.

01:08:58I just want to taste more of that gra marsala.

01:09:00All right, should we move on to the beets?

01:09:02I fire roasted the beets.

01:09:04I made a honey goat cheese, and I made a balsamic glaze.

01:09:07I was a little worried that you wouldn't be able to get these beets all the way cooked,

01:09:10and they're not, but I like that.

01:09:12It's giving you a little bit of crunch.

01:09:14It all works really well together.

01:09:16I didn't get the balsamic, and I didn't get the smoke.

01:09:19Okay.

01:09:20But overall, I would taste it again.

01:09:22I understood.

01:09:24Next up, let's do the cabbage.

01:09:25I went with the grilled cabbage, garlic chili, and fish sauce dressing with chap masala.

01:09:30Peanuts.

01:09:31Get some heat.

01:09:31You get some spice.

01:09:32Yes.

01:09:33Yeah, and I hope you got a little acid as well, so.

01:09:36It's hot, but it's not so hot that you're, like, in distress.

01:09:40Yeah.

01:09:41I love it.

01:09:41I keep going back for more, but I love danger.

01:09:44There we go.

01:09:47All right, let's move on to the cauliflower.

01:09:50You've got cauliflower, tomato, ginger curry underneath, and then the saffron sauce on top

01:09:54is labneh, saffron, and, like, a little baba ganoush.

01:09:57My gosh, I need a guidebook for this dish.

01:10:00It's an adventure getting through this bowl.

01:10:02I think the cauliflower is cooked really nicely.

01:10:05It's got some char on some pieces, but, like, that saffron flavor is kind of overwhelming

01:10:10a few of the more delicate flavors.

01:10:12Got it.

01:10:13All right.

01:10:13Thank you, Team Manit.

01:10:15Phenomenal.

01:10:15Really delicious.

01:10:16Thank you, judges.

01:10:16Thank you so much.

01:10:21All right, Team Antonia, that was a hard act to follow, but I am sure you have led your

01:10:26brawlers to a very tasty place.

01:10:28So 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.

01:10:36Guess I'll start.

01:10:37Oh, okay.

01:10:37Sure.

01:10:38Is that a good thing?

01:10:39Steak is just great.

01:10:40The buttery flavor on it.

01:10:42The prawn shines through.

01:10:44Great job.

01:10:45Yeah, the prawns are fantastic, and there's flavor throughout.

01:10:48Very delicious.

01:10:50Next up is Theron.

01:10:52That's my pork tenderloin with Grandpa's rub on it with royal gold mustard sauce with

01:10:57a little vinegar twang to it.

01:10:59I get the twang.

01:11:00I get the sweet.

01:11:00I get the spice.

01:11:02It's delicious.

01:11:03Thank you, Chef.

01:11:03The pork loin's perfect temperature is tender.

01:11:06Grandpa's spices.

01:11:08You can taste them in there.

01:11:09Grandpa liked a lot of sugar, too.

01:11:11Mm-hmm.

01:11:12Yes.

01:11:12But it's great.

01:11:13Redemption, baby.

01:11:14Redemption.

01:11:15So that is a good old decadent cream spinach.

01:11:20He thought about you, Rodney.

01:11:21He was like, cream first, spinach second.

01:11:23Yeah, yeah, yeah.

01:11:23I appreciate you looking out for me.

01:11:25But the cream is like overpowering here.

01:11:29Gotcha.

01:11:30It's a really classically made bechamel.

01:11:32It's rich.

01:11:33It's creamy.

01:11:34It's perfectly seasoned.

01:11:36Oh, yeah.

01:11:37The cheese sauce is, like, incredible.

01:11:40But I think it needs either more spinach to balance out the ratio.

01:11:44Or just put some meat in it.

01:11:45Just some meat in it.

01:11:46It does need one more element just to balance out that richness.

01:11:51I guess I added too much, maybe heavy cream.

01:11:54But hey, you know, nothing you can do at this point.

01:11:56Next up, what do we have here?

01:12:00Avocado, grapefruit, pistachio, and then a sauce that's ginger, soy sauce, and maple syrup.

01:12:06This salad is really deceiving.

01:12:08It's actually much punchier than it presents, balanced with this really bright vinaigrette.

01:12:13Yeah.

01:12:14I like the char on the avocado.

01:12:16I did it for you.

01:12:17I would have eaten more than one spoonful of this behind closed doors.

01:12:21That's high praise.

01:12:22You can take the rest home, chef, if you want.

01:12:25Okay, last but not least, our team.

01:12:27We have turmeric smoked cauliflower and sweet potatoes with an heirloom tomato chutney.

01:12:33How did you cook these sweet potatoes?

01:12:35Directly into the charcoal.

01:12:37You can tell that they were cooked in some smokiness, but it's not overwhelming smoke.

01:12:41It's more char.

01:12:42I like what you did.

01:12:42I can get that smokiness out of the cauliflower, but it's missing a little something in that sweet potato.

01:12:48Like, maybe even just some sea salt.

01:12:51Okay.

01:12:51Thank you, Team Antonia.

01:12:54Thank you, guys.

01:12:55Thank you, y'all.

01:12:56Good job.

01:12:57Good job.

01:12:58Good job.

01:13:01All right, Team Bobby, last but certainly not least, what did you make for us?

01:13:05So we have a feast that we are calling South by Southwest.

01:13:09It starts off in the Southwest with Texas-sized bone-in ribeye, a glaze of three different chilies.

01:13:17Okay.

01:13:17So the char on the steak, got to say it's great.

01:13:20Perfect char.

01:13:21So gratifying.

01:13:22Then the meat is, you know, beautifully cooked.

01:13:25Should we move on to the chicken?

01:13:26We're calling this last-picked chicken.

01:13:28We're going across Arkansas, and we turn left, you know, put a little Fresno chili in the barbecue sauce for a little bit of heat, and then just a quick pickle.

01:13:35This chicken looks like competition chicken, like pillows.

01:13:38And the glaze, the sweetness, and the spice is kind of balanced just right.

01:13:42The sauce is a little bit sweet, and so therefore, I really appreciate this quick pickle.

01:13:47It kind of balances out the whole bite of food.

01:13:49It's just a really well-done chicken dish.

01:13:51Thank you, Chef.

01:13:52I did what I set out to do with this chicken.

01:13:54The draft was based on this dish right here.

01:13:56I'm pretty sure I wouldn't be the last pick.

01:13:58Should we do the corn?

01:13:59Let's do the corn.

01:14:00I prepared for you today a grilled esquite salad.

01:14:04I really like that hit of fresh oregano and the herbs in there, but I would have loved a little bit more lime.

01:14:10Yeah, I think it's surprising, delicious.

01:14:13To agree, a little zing of the acid would help.

01:14:15Okay.

01:14:16Okay, how about the beans?

01:14:17So, tonight I whipped up some Appalachian soup beans, and that's served with cornbread and hot honey butter.

01:14:24So, what are soup beans? Is that saucy beans?

01:14:27It's saucy beans, yeah.

01:14:29Oh, that's my screen name on Grindr.

01:14:32Saucy beans.

01:14:33I will say, these beans are luscious, and that crunchy bacon on top is really welcome.

01:14:41And when you get the cornbread and the hot honey all together, it's a great bite.

01:14:45It's like the Appalachian Cinnabon.

01:14:48Take that to the bank.

01:14:49I'm going to make a fortune.

01:14:51All right, the apple pie.

01:14:52No.

01:14:54No, this is Southwest scalloped potatoes.

01:14:57Oh, beautiful.

01:14:57You definitely can taste all the herbs, all the flavors there.

01:15:01And it's the perfect amount of smoke on here, just the potatoes just a little under.

01:15:05That was really ballsy to make scalloped potatoes in an hour, and I don't think it was enough time.

01:15:09I had to get a little creative with the parboil.

01:15:11The induction wasn't working, so I made a fire and blasted them on the fire and got them.

01:15:16But, yeah.

01:15:17So you had a really stress-free day.

01:15:18Oh, yeah.

01:15:19So, yeah.

01:15:19Yeah, absolutely.

01:15:20Sometimes you take risks, and they pay off, and sometimes they ruin your day.

01:15:24They're still delicious.

01:15:25Yes.

01:15:26Good.

01:15:27All right.

01:15:28We'll try to make a difficult but great decision and get back to you.

01:15:32Good job.

01:15:33I want to tell you I told you so, but I know what they're looking for.

01:15:37Bacon on the top?

01:15:39Fresh.

01:15:39The corn?

01:15:40Luscious.

01:15:41How you feeling?

01:15:42I did my very best.

01:15:44I know.

01:15:45Yeah.

01:15:46I'm really hoping that my potatoes don't put us on the bottom.

01:15:55All right, brawlers.

01:15:57Well, your gorgeous captain and Bobby led the way to three fantastic feasts tonight.

01:16:05In fact, I feel like this was the best first feast we've ever had.

01:16:10All right.

01:16:10I don't know.

01:16:11I don't think that.

01:16:12But, of course, we are the bad guys, and one of you will have to blaze your own trail out of town tonight.

01:16:18But let's not go there just yet.

01:16:20Let's talk about your feasts.

01:16:22Team Maneet.

01:16:24You went global and came out swinging.

01:16:26You blended well as a team right away, and the feast was incredibly cohesive, even though you represented many different cuisines.

01:16:34If anything, you may have gilded the lily a bit in places that didn't really need it.

01:16:38But overall, a delicious feast.

01:16:41Team Bobby, you took us South by Southwest with your feast today, and overall it was a really successful journey.

01:16:48Your proteins were flavorful and well-cooked.

01:16:50One of your sides was a miss for us, but the rest surprised us with their flavors and textures.

01:16:55Team Antonia, you guys knocked your proteins out of the park.

01:16:59There were some minor misses in other dishes that affected our overall impression of the feast.

01:17:05And while you did show us who you are individually, your overall feast could have been a bit more cohesive.

01:17:11Our first safe team tonight is...

01:17:14Team Maneet.

01:17:19Yes!

01:17:26You guys...

01:17:27Wait.

01:17:28Yes.

01:17:29Congratulations, Team Maneet.

01:17:31You can head on out.

01:17:35Oh my God.

01:17:36I feel like a proud mom.

01:17:38I'm like, I have tears in my eyes.

01:17:39I'm like, my kids did it.

01:17:42Top of the class.

01:17:46And our other safe team tonight is...

01:17:51Team Bobby.

01:17:54Yeah.

01:17:55Safe, safe, safe.

01:17:57Good job, everybody.

01:17:57Safe.

01:17:58Boom.

01:18:01It's okay.

01:18:02I'm going to do it, guys.

01:18:03All right.

01:18:04All right, you got through this one, but next week, you got to 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.

01:18:21It's okay.

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

01:18:28But we cooked our hearts out.

01:18:30I think it was tasty.

01:18:31That's all you can do.

01:18:32Yep.

01:18:32I've been here before.

01:18:35You know, a lot of highs that feel really good, a lot of successes, and then, unfortunately,

01:18:40people going home.

01:18:41Listen, the truth is, only one person can win the whole thing.

01:18:45You know what I mean?

01:18:45Nice.

01:18:45And, unfortunately, when you sign up for a competition, it's going to be a lot of this.

01:18:50It's just part of the game.

01:18:54Hi, guys.

01:18:55Hey.

01:18:56How's everybody feeling right now?

01:19:00Not good.

01:19:01Not good.

01:19:02Not good.

01:19:02I feel great.

01:19:03Had a big high today, and now there's a low in one day.

01:19:08It's been a long day, too.

01:19:09It's been a really long day.

01:19:11And then, you know, not the ideal ending of the night.

01:19:14I just want to, we all just want to reiterate, the level of cooking today was so high that

01:19:21we were literally splitting hairs to find things to pick a bottom team.

01:19:25It's unfortunate.

01:19:27It's not often that we see this level of talent.

01:19:29I just want to let you know that straight off the bat, you guys did a really remarkable

01:19:33job today.

01:19:34Okay.

01:19:35Thank you, Chef.

01:19:36All right.

01:19:37Well, let's get into it.

01:19:38We'll start with your top dishes.

01:19:41Tyler, your grilled avocado dish was surprisingly good.

01:19:46It was kind of unassuming.

01:19:48You really sort of wowed us with the dimension and layers of flavor and texture on that small

01:19:53plate of food.

01:19:55Byron, your pork tenderloin was expertly cooked in that royal gold mustard sauce.

01:20:01Wow.

01:20:02I need to get that recipe.

01:20:04That means a lot coming from you.

01:20:07And now for the bottom dishes.

01:20:10Arthi, you gave the captains today the best first impression of the day.

01:20:14And we totally get this has been an emotional roller coaster.

01:20:18Unfortunately, your roasted cauliflower and sweet potato dish was just a little bit underseasoned.

01:20:23And like I said, we're splitting hairs tonight.

01:20:26I have barely started.

01:20:28I have so much more to show.

01:20:29I can't be sent home now.

01:20:31Tim, we love the idea of your down-home, good old, decadent cream spinach.

01:20:37But some of the true flavors of the ingredients were overpowered by a little bit too much cream.

01:20:43If I'm going home tonight, I didn't even get to show who I really am.

01:20:47I didn't even get to cook a protein.

01:20:49You know, it just, it's not a good feeling.

01:20:52All right, team.

01:20:53Antonia, the person going home tonight is Tim.

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

01:21:09Unfortunately, we did have to eliminate someone today.

01:21:12I understand.

01:21:13I've enjoyed it.

01:21:14It's something I've never done before.

01:21:16So, experience.

01:21:18It's been fun.

01:21:19Good luck to all y'all.

01:21:21Nice to meet you, man.

01:21:22Good luck to y'all.

01:21:24Y'all kill it for me.

01:21:25Let me just say to you, hold on a second.

01:21:27It was just too short-lived.

01:21:29That being said, your food's good.

01:21:31You touch a ton of people.

01:21:33And don't let this stop you for one second, okay?

01:21:36Yes, ma'am.

01:21:39See y'all.

01:21:40Thank you so much.

01:21:41You know, going home first, it sucks.

01:21:44Especially when I didn't get to really showcase me.

01:21:47In this situation, my dad would say, hey, you did your best.

01:21:50You went out there.

01:21:51You did what you wanted to do.

01:21:52And, yeah, keep your head up.

01:21:54Because, you know, you did your best at it.

01:21:57Let's never sit by this campfire again.

01:22:00All right, guys.

01:22:01Well, it was, you know, splitting hairs to get you to this point.

01:22:04So, keep doing what you've been doing.

01:22:06And we'll probably see you as a top team very soon.

01:22:09You sure will.

01:22:10You sure will, will you?

01:22:12Light a little fire under our butts.

01:22:14A little campfire.

01:22:15Light a little campfire.

01:22:16Campfire under your butts.

01:22:18Well, you do that.

01:22:19Get some rest.

01:22:19Thank you, guys.

01:22:20Thank you, guys.

01:22:21Thank you so much.

01:22:21Nice week.

01:22:24No more campfires.

01:22:27You guys, we have to make sure we season everything, okay?

01:22:31Okay.

01:22:32Every little piece.

01:22:34Who's ready to make barbecue brawl history?

01:22:41Oh, my gosh.

01:22:42We are shaking things up.

01:22:44Hey, get away.

01:22:45Each challenge will be harder than the last.

01:22:47Oh, my goodness.

01:22:49What is this?

01:22:50Gone are the grills and smokers.

01:22:53Call the police.

01:22:54We've been robbed.

01:22:55This way to the chili cook-off.

01:22:57We're about to have ourselves an old-fashioned auction.

01:23:01$45.

01:23:01$50.

01:23:03He's literally just doing this to hurt us.

01:23:05Fight, fight, fight.

01:23:07You'll be cooking against the captains.

01:23:10For $10,000.

01:23:14What?

01:23:16Every week, the competition gets tougher.

01:23:18Oh, it's so good.

01:23:19This is probably the best beef rate I've ever had.

01:23:21And good chefs are going home.

01:23:23At the end of the day, everyone has weaknesses,

01:23:25and it's only a matter of time before we find out what they are.

01:23:28Damn it.

01:23:29This looks crazy.

01:23:30We cannot serve like this.

01:23:32You want to take it home for your family?

01:23:33Yes.

01:23:34Then make some tough decisions.

01:23:35All right, listen to me.

01:23:36Don't start coming up with ideas with five minutes to go.

01:23:38Everyone calm down and take a breath.

01:23:40You can feel the stress in the air.

01:23:42This means something to everybody here.

01:23:44You think I'm not going to go and cry?

01:23:46Of course I would.

01:23:47Nothing's going to be easy from here on out, that's for sure.

01:23:49Let's go.

01:23:50Give me the chili right now.

01:23:52This is the finale.

01:23:53This is for the Master Q.

01:23:55Hands up, hands up, hands up.

01:23:56Let's finish throw.

01:23:57Are y'all ready to throw?

01:23:59Yeah, we're ready.

Category

Transcript

Recommended