#CinemaJourney
#BBQ #Brawl
#BBQ #Brawl
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FunTranscript
00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our town.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30All right, y'alls, week four.
00:37Hey, what is it we have?
00:38Three in a row?
00:39I don't know about y'all, man, but the Texas boys,
00:41we feeling it, man.
00:42You guys down to two over there?
00:43Down to two.
00:44Team Maneet, the person going home tonight is Alexandra.
00:54Team Maneet has to turn things around,
00:56or there won't be a Team Maneet.
00:58Aren't y'all the Texas two-step?
01:00Hey, we're going to two-step our way to the win.
01:02That's what we're going to do.
01:07Okay, I'll throw it out there.
01:09I am not happy being the bottom team at the present moment.
01:13Yeah, two weeks in a row, man.
01:15But you've won two weeks in a row.
01:17I have, I have.
01:18I didn't want to brag about it.
01:19How many times has Bobby won?
01:20Zero.
01:21Okay, great.
01:22But I still have my whole team.
01:23I mean, we are perfecting mediocrity.
01:26Oh, yeah.
01:28Oh, yes, you definitely are.
01:31Welcome back, everyone.
01:33Woo!
01:34Go, baby.
01:35It's a long star stay, baby.
01:36All right, Maneet, since you were in the bottom last week,
01:38why don't you tell us what's up today?
01:40So brawlers, I've been in the bottom for the last two weeks.
01:43Whenever I'm feeling down, I want some really indulgent snack to pep me up and get me ready for the next win.
01:52Okay.
01:53So for today's advantage challenge, there's only one barbecue snack on my mind.
02:00What does she have up her sleeve?
02:02Jalapeno poppers.
02:04Let's get poppin'.
02:05Let's get poppin'.
02:06I like that.
02:07Since I want to eat those jalapeno poppers, we are going to judge the challenge, okay?
02:19Ooh.
02:20I like it.
02:21All right, so basically, we're giving the judges a day off.
02:24They're very tired from eating.
02:25For fairness, this will be a blind taste test.
02:31So when time starts, we're going to get out of here so we have no idea who made what.
02:36I love that.
02:37I think the idea of them not knowing exactly who it's coming from, this really is going to showcase who has the best dish.
02:44So this will be a good chance for you guys to remind us what you actually bring to the barbecue game.
02:49Oh, yeah.
02:50And a reminder, whoever wins this challenge will win a big advantage for their team.
02:54Woo!
02:55Are you guys ready for this?
02:56Absolutely, man.
02:57You're ready, you're ready.
02:58Spice it up.
02:59Let's go.
03:0030 minutes to make jalapeno poppers, and time starts now.
03:05Woo!
03:06This gonna be a wild one.
03:09They askin' when you get yourself wrong.
03:11Put the cream cheese in.
03:12The lunchroom.
03:13Ready?
03:14Can I come around you?
03:15I'm gonna warn you so I don't have to go through you.
03:17I make jalapeno poppers all the time.
03:22We're gonna knock it out.
03:23I've never made a jalapeno popper before.
03:25You asked me what a jalapeno popper was earlier.
03:28I've eaten many jalapeno poppers.
03:31Traditionally, a jalapeno popper is a cheese-stuffed jalapeno that's breaded and fried and sometimes has bacon around it.
03:38Even though I've never made a real jalapeno popper, I grew up eating fried and stuffed chilis in India.
03:46So, this should be easy-peasy.
03:49Making a lamb mascarpone jalapeno popper with a pineapple chutney.
04:02Hello, brawlers!
04:03I wanna make sure the corn gets cooked.
04:05Hello, brawlers!
04:07Brawlers!
04:08I need a can opener.
04:12Brawlers!
04:13Oh my gosh!
04:14Oh my gosh, hello!
04:15Hi, Carson!
04:16You know, the captains gave us the day off, but we missed you so much.
04:19We just couldn't stay away.
04:20Well, I'm glad you're here.
04:21They're very busy.
04:22Yeah, they're very busy.
04:23Let's go see what they're doing.
04:24Okay.
04:31Hello, Team Antonia.
04:33Hello, Carson.
04:34It's good to have you.
04:35So, what's happening?
04:36Whenever I hear jalapeno popper, I always think shrimp sausage.
04:39Okay.
04:40So, that's what we're making it.
04:41When I hear poppers, I don't think that.
04:43I'm making it because it sounds fun.
04:45And I'm trying to impress my coach Antonia, to be honest.
04:48Okay.
04:49Let me come over here.
04:50Yes.
04:51So, these are your jalapenos.
04:52What are you doing with yours?
04:53Jalapeno popper sandwich.
04:55Oh, I've never heard of that.
04:56With candy bacon.
04:57Okay.
04:58That's what I'm known for.
04:59Like, doing stuff that's not like everybody else, but...
05:01Right.
05:02You're thinking outside the buns.
05:03Yes, I am.
05:04Good luck.
05:05Have fun.
05:06Thank you, Carson.
05:07Tyler and Artie, they're all about fancy, fancy.
05:10And I'm just the old backyard barbecuer.
05:14So, I want to be creative in my jalapeno popper.
05:19So, now, I got to get this baguette toasted.
05:22I'm toasting it over a UDS.
05:24That's an ugly drum smoker, baby.
05:29Most drum smokers, they do an amazing job, but they ugly at the same time.
05:33So, they call them UDSs, ugly drum smokers.
05:37That's barbecue talk.
05:41You good over there?
05:42Looking really good.
05:43All right, good, man.
05:44Good, good, good, good.
05:45Only having two team members has its negatives, but Jason and I have always had a great cohesion.
05:50We're both Texas boys.
05:51We both kind of feel the same way about cooking food here in Texas.
05:55And I think we're both feeling really confident with this challenge.
05:59Good morning, Team Monique.
06:00Hey, hey.
06:01What's happening?
06:02What's happening?
06:03Ain't much, man.
06:04All right this morning?
06:05How we doing today, Greg?
06:06I'm doing great.
06:07I'm prepping my jalapenos here for our chorizo cream cheese stuffing.
06:10Wow.
06:11Kind of classic Texas move to go with that chorizo.
06:14And I think it's going to be a nice bite.
06:15Sounds great.
06:16Let's go.
06:17Let's go.
06:18Jason.
06:19Yes, sir.
06:20Jason's a great guy.
06:21I'm doing a lot of chile rellenos with some fresh mozzarella here so you get that nice,
06:23creamy kind of stringiness with a little fire-smoked poblano sauce.
06:27This is going to look like you would walk into a fine dining restaurant and have a chile relleno,
06:32but with a jalapeno.
06:34Jason's this kind of quiet beast, right?
06:37There's healthy arrogance to him.
06:40Back to the corner this week, man.
06:42I'm coming out swinging.
06:43But he's got the resume to go along with it.
06:46I mean, it's just two of us, so any little small advantage is going to be very important.
06:49Trying to get these poppers all singeing my arm hairs off, so I don't need to worry about that manicure later.
06:57Brad's a cool customer.
06:59Doesn't get flustered.
07:00Yeah.
07:01That's that history of competition, so you're always under pressure.
07:04The whole name of the game here for me is getting these peppers done.
07:08So we got the cheese on there.
07:10I am making a traditional smoked jalapeno popper with an andouille sausage and some chips.
07:16And now we just gotta let them smoke.
07:1920 minutes, brawlers.
07:2020 minutes left.
07:2120 minutes.
07:2220 minutes, guys.
07:23I'm feeling really good on time.
07:25I'm quite impressed with myself right now, actually.
07:28Going corn?
07:29Yeah, yeah.
07:30Street corn, baby.
07:31I'm making a street corn jalapeno popper.
07:35So I've got my mayo.
07:36I've got my crema.
07:37I was just throwing all types of stuff in there, honestly.
07:40But that's the best part about elote.
07:42Like, it's just popping with flavor.
07:43I got this.
07:44We got a hot day in Texas.
07:46I'm working up a sweatshirt cutting cheese over here.
07:48You and me both.
07:49Woo!
07:50Woo!
07:51So I have to make a jalapeno popper.
07:52There's definitely not Filipino jalapeno poppers.
07:55At least that I don't know of.
07:57Hi, Chef Brooke.
07:58Hi.
07:59What are you making?
08:00I'm doing a baby chili relleno popper.
08:01Okay.
08:02Any sauce or anything?
08:03And then I'm gonna do a gochujang crema.
08:06I am definitely worried about, like, if Bobby doesn't like it,
08:09he'll be like, oh, that was yours.
08:11Yeah.
08:12Okay.
08:13All right.
08:14Let's do it.
08:15What's happening over here?
08:16I'm gonna make a little sausage.
08:17I'm almost gonna do like a scotch egg.
08:18So I'm gonna go ahead and bread it, fry it.
08:19Oh, you're coating it with sausage.
08:20I'm gonna coat it.
08:21So I gotta get it moving.
08:23I'm hoping the cheese in there is gonna stand up.
08:25All right. Good luck.
08:26Thank you, Chef.
08:27Five minutes.
08:28Five minutes, brawlers.
08:29That goes quick.
08:30You sure?
08:33We need to get these in the fryer.
08:35Do you think the captains will respond more to, like, a classic?
08:39Or do you think they want to see something kind of...
08:41I mean, I think something out of the box could stand out.
08:44If they don't like this, there's nothing else I can do.
08:46How long we got, Chef?
08:48One minute, brawlers.
08:50One minute left, guys.
08:52Come on.
08:55Come on.
08:56Come on.
08:57Come on, come on, come on.
08:58All right.
08:59All right.
09:00Fifteen seconds.
09:01All right, Jace.
09:02Hey, down to the home stretch, man.
09:03I'm getting there.
09:04Down to the home stretch.
09:05We got it, man.
09:06We got it.
09:07We got it.
09:08Ten, nine, eight, seven, six, five, four, three, two, one.
09:16Whoo!
09:17Whoo!
09:18Yeah!
09:19All right!
09:20Damn!
09:21Yeah.
09:23Holy crap.
09:24Whoo!
09:25That's gorgeous.
09:26Oh, my goodness.
09:27Let's hope it tastes good, right?
09:28Keep pushing, baby.
09:29I'm super amped up.
09:31It's the best jalapeno popper I ever made.
09:33We know our backs are up against the corner.
09:35It's down to the two of us, but you got to stay in it to win it.
09:39Chef, how's it going to make you feel when Antonio loves us so much today?
09:42All right, Kid Rock.
09:50Oh, hi.
09:51Oh, hi.
09:52We thought you guys had a day off.
09:53Oh, well, you know, we just couldn't stay away.
09:56What do you have for us today?
09:57We hear you ordered jalapeno poppers.
10:00First up, we have a shrimp stuffed jalapeno with bacon fennel crumble.
10:06The sweetness of the shrimp, I think that works beautifully with the smokiness and the spiciness of the jalapenos.
10:15I think it's maybe one or two too many ingredients, but I actually think it works very nicely.
10:20This one's a beefy one.
10:23Holy jalapeno popper.
10:25So next up, we have a cheese stuffed jalapeno popper in a sausage scotch egg coating.
10:32I'm really enjoying the flavors of the meat.
10:35It's been spiced properly.
10:37For me, the ratios are off.
10:39There's too much breading and pork mixture on the outside.
10:42Okay, so next up, a cheese chili relleno with fire-roasted ranchero sauce.
10:52The flavors over here are delicious.
10:55I just wish that a lot of that sort of seed and inside was taken out because it is just so much heat right out of the gate.
11:03Okay, so next up, it is a lamb and marscapone jalapeno popper with pineapple chutney.
11:13Pineapple cuts the spiciness of the jalapeno, and I think that's a really smart choice.
11:19I do wish there was a different cheese, like maybe a cream cheese to really kind of hold it together.
11:24Next, we have a smoked jalapeno popper, smoked and dewy sausage, crispy chips, and a lime crema.
11:32All the flavors are great, and I love the smokiness on the jalapeno.
11:36Kind of feels like nachos almost, you know?
11:38But I wish it was kind of layered better.
11:43And these are street corn jalapeno poppers.
11:49I'm a fan of this concept.
11:51I think it's very smart.
11:53I almost wish that there was a little bit less of the mayo and just the corn,
11:57because a corn and jalapeno combination would have been so amazing.
12:01This is a baby chili relleno popper and a gochujang crema.
12:08The flavors are there through this entire dish.
12:12The gochujang mayonnaise, to me, is a miss.
12:15Not because it doesn't taste good, because it does taste good.
12:18But I just don't think you need, like, spicy Korean red pepper paste next to a spicy jalapeno.
12:24Okay.
12:25So next up, a deconstructed jalapeno popper sandwich with candied bacon.
12:31I don't know if I love this concept.
12:34Because when I want a jalapeno popper, I want it to look like a jalapeno popper.
12:38The chef is a great sandwich maker.
12:41But again, I don't think that the chef understood the assignment.
12:44Oh, my goodness.
12:45That was a kick, relleno, golden hands.
12:50This is rough.
12:51Okay.
12:52Last up, we have a smoked chorizo jalapeno popper.
12:57The smokiness and the spiciness of the chorizo works very well with the jalapeno.
13:02I just wish that it was seasoned a little bit more.
13:08All right, captains, that completes our poppers.
13:11You can take a moment and write down your scores.
13:14Thanks, guys.
13:23So brawlers, I think overall there was a lot of really great versions of jalapeno poppers.
13:29But there was one dish that rose to the top.
13:32So the winning dish is...
13:38The shrimp and bacon stuffed jalapeno.
13:41Woo!
13:42Good job!
13:45Congratulations.
13:46Congratulations.
13:48Woo!
13:49I think it's awesome that three of the greatest culinary competitors that have ever walked the face of our earth
13:54are saying that my food wins amongst all these other chefs.
13:58Those are my children.
13:59I gave birth to my children.
14:02But we are still competing as a team.
14:04And so any me win is an us win.
14:08Okay, everybody.
14:09In today's team brawl, we're celebrating a classic dish served at barbecues and state fairs all across the country.
14:20Chili.
14:21Yeah!
14:22Yeah!
14:23Woo!
14:24That's our wheelhouse, baby.
14:25Today we're going to have a little chili cook-off of our own.
14:27That is our wheelhouse.
14:30In two hours, a crowd of hungry chili lovers will come to Star Hill Ranch to taste your chili.
14:37That's a real chili cook-off.
14:38Each team must make their own chili from scratch and showcase it in three different ways.
14:44One must be a classic bowl.
14:46For the other two, anything goes.
14:48That's what I love to hear, anything goes.
14:50Now, technically, because it's our day off, we're just going to join the crowd.
14:53And we only get one vote, just like everyone else.
14:56We got this, baby.
14:57We got this.
14:58Right in the wheelhouse.
14:59Team Antonia, because you won the advantage challenge, you get three extra votes.
15:04Stop it!
15:05Wow!
15:06Yeah!
15:08That is huge.
15:09Sometimes these things are, like, by a hair.
15:12So the fact that we have three extra votes already in our box is a big deal.
15:17That's an advantage.
15:18That's the biggest advantage yet.
15:20All right, brawlers.
15:21Are y'all ready to brawl?
15:22Yeah!
15:24Let's do it!
15:27I was telling you, just like, go fast.
15:29You know.
15:30I happen to love chili.
15:31Do you?
15:32It's savory and yummy and possibly a bathroom emergency, but delicious.
15:37Okay, so what are we thinking?
15:39So I'm thinking of creating a really flavorful chili.
15:42We're going to make our own spice blend.
15:44Then we need to turn it into...
15:46I'm hitting across the head with a Texas-style hot link with chili on top.
15:50Perfect.
15:51You can focus on...
15:52So I'm thinking about doing a leek and potato roasty.
15:54Okay.
15:55Small like this.
15:56Thickish, right?
15:57Like that.
15:58Nice and crispy.
15:59So classic, like sort of French hash brown.
16:00Okay, amazing.
16:01So I do not want us to be like, oh my God, we're on this winning streak, blah, blah, blah.
16:04This is like as if we're in the bottom zone.
16:06That's right.
16:07Team!
16:08Good, good, good.
16:09All right, what are we going to do?
16:10I do a chili cook-off every year, and I usually win, okay?
16:13All right, let's go.
16:14But this last one I was in last month, my son, he did a chorizo and chicken chili.
16:19All right, right on.
16:20And it beat mine by one point, so...
16:22So we can, yeah.
16:23Don't forget, like we have a crowd of people.
16:25We need volume here too.
16:26Okay.
16:27Speaking of that, we need to do two other dishes.
16:28I call empanadas.
16:29I'm going to do empanadas.
16:30I love it.
16:31What's the third dish?
16:32Well, my thought was like taking that, turning it into a taco.
16:33I like that.
16:34One more question.
16:35We're in Texas, and I like beans in my chili.
16:37Do you think it's going to be a problem, concern?
16:39Let's go with beans.
16:41I feel like a party full of Texans are going to be really upset about beans.
16:46To bean or not to bean?
16:47All right.
16:48All right.
16:49Your wheelhouse, guys.
16:50And listen, the most important thing, no beans.
16:52They wouldn't let us back home if we...
16:53Right.
16:54I love that so much.
16:55I can handle the chili.
16:56Okay.
16:57I'll do kind of a classic Texas chili.
16:58And what are you guys thinking like you can do with that?
17:00So we're going to do an open-faced burger.
17:01Okay.
17:02We're going to top it with your chili.
17:03Perfect.
17:04I think that'll be great.
17:05So, you know, one thing which I fell in love with when I had tried was, you know, those
17:08corn chip pies.
17:09Yes.
17:10And I think that'll go fantastic with, yeah.
17:11It's well balanced.
17:12We have a lot to prove today.
17:14We got a lot on the line.
17:15A lot.
17:16But I am completely excited.
17:18Are you guys going to teach me the Texas two-step?
17:20You know how to do it?
17:21No.
17:22I have no idea.
17:23Okay.
17:24One, two, one.
17:25Woo!
17:26There you go.
17:27Good.
17:28You did good.
17:29You know what?
17:30Dancing Spice Queen is here.
17:35Bobby, you're quiet down there.
17:36You feeling pretty good though?
17:37Yeah.
17:38How are you doing?
17:39Doing pretty good.
17:40Just cooking the chorizo right now.
17:41Chicken's on.
17:42Making some chili powder right now.
17:44You're making chili powder?
17:45Well, I'm just...
17:46Dude, you got every kind of chili powder known to mankind there.
17:49Yep.
17:50My son toasted his own peppers to make his own chili powder.
17:55He wanted every little detail of this chili to be perfect.
17:58And I'm trying to recreate the same thing.
18:02We're putting Kyle in charge of the chili.
18:04He's taking the risk here.
18:06It's on his shoulders.
18:07If we're on the bottom this week, he could be on the chopping block for sure.
18:12I mean, the person making the chili, that's the star of the show.
18:16Yeah.
18:17If it's great, you're going to be a superstar.
18:20If it's not great...
18:21If it's not great, you've literally screwed up three dishes.
18:24That's a lot of pressure.
18:3390 minutes, brawlers!
18:36Brad, that chili is not getting anywhere, man, right now.
18:38I'm going to have to add some coals.
18:40When it comes to a good chili, you have to give it as much time as it can to build the flavors.
18:45But right now, Brad needs to add more coals to the Santa Maria because nothing's hot.
18:49Dropping her back down.
18:50Um, yep.
18:51Oh.
18:52You're only dropping one side, don't you?
18:53Oh my gosh.
18:54Oh.
18:55Damn it.
18:56Okay, that wasn't good.
18:57Looks like he saved it.
18:59We almost lost everything on that one.
19:01No harm, no foul.
19:02No harm, no foul.
19:08Team Antonia.
19:10How are you doing, sir?
19:11Artie.
19:12Yes.
19:13Tell me, what do we have here in your chili?
19:15Ground brisket as well as the ribeye.
19:17With degi chili powder, turmeric, as well as Kashmiri chili powder.
19:21As soon as you taste a little bit of it, I just want you to feel...
19:25Like I'm visiting India.
19:26You're visiting my home.
19:27Okay.
19:28Do you feel like you're going to open your own restaurant at some point?
19:31Chef, I've been wanting to do that for like the past four years.
19:34Really?
19:35And I feel like people have not really believed in me.
19:38And the reason why I'm here is because I want to prove to the world that I can really cook.
19:43And I have a different perspective.
19:45It's not always very traditional, but people will love it because I really put my heart into it.
19:50Well, good luck.
19:51Thank you, chef.
19:52Just keep cooking.
19:54Tyron, what you got going on over here?
19:55I'm making some Texas-style hot link sausage.
19:58What makes this a hot link is the spices.
20:01We're using red pepper flake.
20:03We're using cashmere chili.
20:04I got a little Indian flavors, so we're going to have it going.
20:09So whose idea was it to do the hot link sausages?
20:12Well, I think it was kind of my idea.
20:14And I just wanted to do something.
20:15You've been talking about sausage since week one.
20:17Since week one, and I really wanted to do something that represents me and my family.
20:21So I figured, you know, I came here to show up and show out.
20:24Okay, I hear you.
20:25So sometimes you got to pull your pants down and show your butt a little bit.
20:27No.
20:28I hear you.
20:29No, don't do that.
20:30Okay.
20:31Do you need me to throw the cast iron on?
20:33No, you're doing the pressure cooker, right?
20:35Yes, ma'am.
20:36So, I mean, this challenge is so important to me, being that chili was invented in San Antonio.
20:43Hi, team Monique.
20:44Hello, Brooke.
20:45How are you doing?
20:46I'm good.
20:47Tell me about your chili.
20:48Okay.
20:49Actually, I'm going to have Jason tell you about the chili.
20:50Okay.
20:51Jason, tell me about your chili.
20:52We are doing kind of a take on Texas red, a little Tex-Mex.
20:55Okay.
20:56So we're going to add a little bit of tomato to it.
20:57And then we've got some poblanos in there.
20:59But no beans.
21:00We would never do beans.
21:01Very passionate about the no beans situation.
21:02Yeah, I know.
21:03I figured.
21:04You guys feel like you have enough time?
21:05I think as long as that pressure cooker does what it's supposed to do.
21:07What's in the pressure cooker?
21:08I've got a little bit of pork and whole chunks of chuck because we're doing shredded.
21:12So that's traditional Texas chili, right?
21:13Oh, got it, got it, got it, got it, got it.
21:15Good luck, guys.
21:17We're going to cook those tomatoes down as long as we can.
21:20Traditional San Antonio red chili is made with no tomato and no beans.
21:26But with two hours, we're going to add tomato in order to make it a little bit richer.
21:31Just like Texas red, baby.
21:34Two-stepping all the way to the championship.
21:36That's a good one.
21:38Doggy!
21:43How's it going, Brad?
21:44Good.
21:45Chilling and grilling?
21:46Yeah.
21:48Hello.
21:50It's good to see me, isn't it?
21:52Oh, my gosh.
21:53You're all doughy.
21:54How's it going?
21:55Did you miss me?
21:56Yes, I did.
21:57I thought so I could feel it.
21:58It's palpable.
21:59So, chicken chili.
22:00With, uh...
22:01For the Texas people.
22:02With black beans, yeah.
22:03Might be the death of us.
22:04You're really living on the edge.
22:06I'm not living anywhere.
22:07This is my man Kyle.
22:08This is Kyle's idea?
22:10We got in Kyle's chili car.
22:12Kyle, what...
22:13My son.
22:14The chili, he kicked my behind in a chili cook-off.
22:17Wait.
22:18Just last month.
22:19You have a child that's old enough to be in a competition against you?
22:22He's old enough to almost drink the beer I just put in the chili.
22:24No way.
22:25But, uh, but no, this is, uh, it's a special dish for me.
22:27I've had an opportunity to showcase my mountain culture, my Appalachian cuisine.
22:32But today is about Elijah.
22:34I know my son is going to be watching me make this chili.
22:37It gets me teary-eyed just thinking about it.
22:40Do you worry about a bunch of Texas people coming to try your chili?
22:45Yeah.
22:46They love beef, and they don't love beans.
22:48So you're giving us chicken, and you're giving us beans.
22:52It's, uh, it is a lot of pressure.
22:55I'm taking a risk, but I haven't had a chance to shine so far.
22:59This is my opportunity to show what I can do.
23:01This could be the first win for Team Bobby right here.
23:04All right.
23:05Well, good luck.
23:07May the force be with you.
23:12That's damn good.
23:13One hour, brawlers. One hour.
23:18Tyler, what you got going on over there?
23:20Just peeling some potatoes.
23:22Are the potatoes going in the chili?
23:23Yeah, we're making potato chili.
23:28Wouldn't be surprised, honestly.
23:30You guys always put a spin on something.
23:32He made a shrimp jalapeno popper, so...
23:36I can't think of a way to truly differentiate my dish
23:39from just another chili-covered dish.
23:41But this is Texas, and chili is serious in Texas.
23:45So I'm trying to balance what I'm good at
23:47with what the crowd would want,
23:49and I'm making a potato roasty.
23:51That looks good, chef.
23:52Just trying to play along with your chili.
23:55Let's try and make them as even as possible.
24:00But this size is, like, kind of where we're at.
24:02He is a stalker. 9-1-1. Like, for real.
24:12I'm calling the place.
24:14That looks great.
24:19Antonia!
24:22Hi.
24:23Hi.
24:24Sausage.
24:25Yeah.
24:26Really?
24:27Sausage. Chili sausage.
24:28Why? Why are you saying that?
24:29Nothing.
24:30Why are you making that face?
24:31Are you confident?
24:32Yes, 100%.
24:33Really?
24:34I mean...
24:35You think so?
24:38Go away.
24:39No.
24:40Everyone get out of my station.
24:41No.
24:42Everyone out.
24:43I'm exhausted.
24:44I need therapy.
24:45And seriously, Bobby, you need to send me on vacation.
24:48On the smoker these go, Michelle.
24:5240 minutes to go, guys.
24:5340 minutes.
24:56Hey, I'm smoking these first, Monique.
24:57And then we'll sear them off.
24:59Okay.
25:00Fantastic.
25:02Bobby?
25:03What you doing over here, man?
25:04Team Texas.
25:05Oh, tomatillo salsa.
25:06Okay.
25:07A little green salsa, a little lime crema.
25:09And then we're doing a Texas red-style chili.
25:12No beans, right?
25:13No beans.
25:14But we're doing braised beef and pork.
25:15We're putting beans in ours.
25:17Might be the death of us.
25:18We are praying that it would be.
25:20Just saying.
25:21What's happening here?
25:22A little queso.
25:23A little queso.
25:24Are you making queso?
25:25Yes, sir.
25:26That's good.
25:27That's good, Greg.
25:28We love you, too, Bobby!
25:30That's a really smart idea, especially for a chili cook-off.
25:32First of all, who doesn't want queso always?
25:34But, like, in a chili cook-off, yes.
25:36Smart.
25:40We're doing conference.
25:41You are?
25:42It's already done?
25:43No, it's not done yet, but I want to do it.
25:44I just don't want you to spread yourself too thin.
25:46It's about making the perfect chili.
25:48Yes, chef.
25:49Does that make sense?
25:50I want to make cornbread to sop up the chili.
25:53I really don't want you to feel like you have to do too much.
25:56Yes, chef.
25:57I'm so in my head, I can't even hear Antonia.
26:00Flour, flour, flour.
26:04Please, for sake, listen to me.
26:06Mama's mad.
26:0730 minutes.
26:0830 minutes.
26:0930 minutes, brawlers.
26:11Brad, what are you working on?
26:12I am getting this birria broth going down.
26:13Looks great.
26:14So we've got to make two other dishes that include chili in them.
26:16Orchid and I are going to knock out these cheesy birria tacos.
26:19We're going to put it all together to make them all dance very happily.
26:21I really like working with Orchid.
26:22She's just a genuinely sweet person, and it just speaks a lot to the character of Orchid,
26:25that she's willing to step back and help everybody else make their dishes.
26:26That slippery sucker.
26:27And be the mom for the team.
26:28So, man, without her, they don't come together.
26:30You getting strong?
26:31Yeah, man.
26:32Kyle, how's that chili doing?
26:33Almost time for me to pull and strain?
26:34I'm really excited to have you here today.
26:35You're ready to go.
26:36I'm ready to go.
26:37I'm ready to go.
26:38I'm ready to go.
26:39Well, I'm ready to go.
26:40Oh, I'm ready to go.
26:41I'm ready to go.
26:42I'm ready to go.
26:43I'm ready to go.
26:44I'm ready to go.
26:45I'm ready to go.
26:46I'm ready to go.
26:47I'm ready to go.
26:48I'm ready to go.
26:49I'm ready to go.
26:50Kyle, how's that chili doing?
26:52Almost time for me to pull and strain?
26:54I'm really excited to have Kyle do his chili,
26:56because the story behind it is absolutely amazing.
26:59However, I still got to shine, too, right?
27:01This is a competition.
27:02How'd you go?
27:03It's great.
27:04I'm ready to press away.
27:05I know I need to prove that the underdog's got some skills.
27:08Like, I have a seat at this table, too, so I have a chance.
27:16Team Monique.
27:17Hello, Rodney.
27:18How are you doing?
27:19Good. How are we doing?
27:20You are rocking and rolling.
27:21I'm going to peep at Greg's Burgers.
27:23Yes, please do.
27:24We got ground short rib, ground brisket, and chucking here.
27:27Wow.
27:28Is that a Texas-sized slider?
27:29Yes, sir.
27:30Everything's big in Texas, baby.
27:32Chef Jason, keep an eye on that pressure cooker, man.
27:37Oh, yeah, that's perfect.
27:38Bam, bam, bam.
27:40It looks fantastic.
27:41The meat is super tender.
27:42You know, I hope this crowd recognizes that we're proud of where we're from.
27:46And, you know, we're trying to give them the food that they love.
27:49Yes!
27:50Amazing.
27:51No one from Texas has ever been named Master of Q.
27:53So, Jason and I both want to win to represent the Lone Star State.
27:57One, two, and a bang.
27:59Jason and Greg, they're over there, two Stephanie.
28:02They're having a good old time.
28:03Well, I tell you what.
28:04When they taste these hot links, I'm about to put some Texas boys in they place.
28:09Yeah.
28:1020 minutes.
28:1620 minutes.
28:17I am stubborn about this cornbread.
28:21I want to get this done.
28:23I don't want to listen.
28:24I want to accomplish what I set my mind to.
28:28Chef, I have the batter ready.
28:29Guys, I do not want this rushed, okay?
28:32This whole station looks crazy.
28:33We cannot serve like this.
28:35He's got to worry about his potatoes.
28:37I don't want them to get rushed.
28:38We can make it if we have it.
28:40But you have to be ready for service.
28:42People are going to come in here and we have to serve them.
28:46You guys all work in restaurants.
28:47You know what this is supposed to look like.
28:49Anyone who has ever spent any time with me in the kitchen knows that I use aggression as my last technique.
28:56But we have to plate 36 plates of food right now.
29:01So why are we so obsessed with making this cornbread?
29:05Show me that you can make it by clearing all this off.
29:08Yes, Chef.
29:09I don't know how many more times I can say this.
29:14Talk to me.
29:15Well, I'm good.
29:16I'm going to put these down.
29:17Okay.
29:18Fantastic.
29:19The chili.
29:20My God.
29:21It looks absolutely amazing, Jason.
29:23Thank you, Chef.
29:24And tastes really good.
29:25Our chili is exactly what we wanted it to be.
29:28So we have the utmost confidence right now.
29:34Is that all the batter you have?
29:35I put one already.
29:36It's not going to be enough, though.
29:37I wanted to get this cornbread to the judges because I knew this cornbread was pretty darn perfect.
29:43Ten minutes.
29:44Ten minutes, brothers.
29:45Archie, I know you really want to get them done, but you don't have time.
29:48It is getting stressful.
29:49We need to fix all of this and put everything together.
29:51Do you hear what I'm saying?
29:52Chef, you're so right.
29:53Yes, Chef.
29:54Tonya's right.
29:55I have no time to make this cornbread.
29:57I need to forget about it.
29:58Go on and grab Jason's balls.
29:59Yep.
30:00How's the empanadas?
30:01I'm going.
30:02I'm going.
30:03I'm going.
30:04We're good.
30:05We're good.
30:06Five minutes to go, guys.
30:07Five minutes.
30:08All right, fine people of Texas.
30:09I hope you brought your appetites.
30:10Follow me.
30:11This way to the chili cook-off.
30:14These are too dark.
30:15Oh, way, way, way too dark.
30:17Two minutes left.
30:18Is everybody hungry?
30:19Yes.
30:20They've got to go on these trays right here.
30:21Oh, okay.
30:22You ready?
30:23Yes, sir.
30:24Does everybody like chili?
30:25Yes.
30:26Give me the chili right now.
30:27Almost there, guys.
30:28Almost there.
30:2930 seconds.
30:30What's the cheese for?
30:31What's the cheese for?
30:32Bobby's running, so you know it's frantic.
30:34Ten.
30:35Nine.
30:36Eight.
30:37Seven.
30:38Six.
30:39Five.
30:40Four.
30:41Three.
30:42Two.
30:43One.
30:44Let's get some chili.
30:45Follow me.
30:46Okay.
30:47Get everything cleared off and ready for service.
30:49I see boots, baby.
30:50Boots and buckles, baby.
30:51Welcome, welcome.
30:52Welcome.
30:53Hey, everybody.
30:54Howdy.
30:55Welcome, everyone.
30:56We decided to do an Indian Indian Indian Indian Indian Indian Indian Indian Indian Indian Indian Indian
31:03and we decided to do an Indian-inspired chili.
31:05The chili is built with beautiful spices and we also have slices of ribeye that's in the chili.
31:12This is going to be like a fancy tater tot.
31:14And a little slice of Texas ribeye.
31:16Finally, we made sausage from scratch, and Thyron is our sausage master.
31:20We bring the south to your mouth.
31:22And I'm talking about Texas, baby.
31:23Texas hot link with some chili on top.
31:25Get on in there.
31:26Enjoy.
31:27Enjoy.
31:28Let's go.
31:30This is one of the best chilies.
31:32If not the best chili I've ever had.
31:35Well, hello, team Antonia.
31:37Welcome, judges.
31:39To our chili extravaganza.
31:42This Indian-inspired chili has ground brisket and the cap of the ribeye.
31:48It's very unusual for chili because all those warm spices gives you a very different and surprising flavor profile that I liked.
31:56Yeah, I mean, I actually love the different notes of sweet and tang, but I feel like the slices of ribeye are a little bit distracting.
32:04You want to go into the roti next?
32:06Yes.
32:07So took a little bit of that chili, cooked it down with potatoes, leeks, and buffalo ghee.
32:13I love the crunch on this potato, but I want this to be a whole cake so that I get more edge.
32:19I loved the potato and the chili mixture together.
32:22Yeah, the crispiness of the potato was a nice compliment to the chili in the bowl.
32:27What's next?
32:28A Texas hot link pork sausage.
32:31The spice in here is nice and tasty.
32:34It's really spicy.
32:35Yeah.
32:36It's a little too spicy.
32:37A little spicy.
32:38A little spicy, yeah.
32:39It's a really satisfying bite of food.
32:41Thank you so much, chef.
32:42Thank you, team Antonia.
32:43Thank you, team Antonia.
32:47Hey, howdy, y'all.
32:48Welcome.
32:49This is going to be the most delicious tasting that you do today.
32:52Our team's chili is inspired by the original San Antonio chili.
32:57We know there's two things that we don't do in Texas.
33:00We don't do beans in our chili, right?
33:04And we don't hide from flavor.
33:06So my dish is a classic style Texas chili.
33:10Greg made brisket sliders.
33:12Then we took that, drizzled a little bit of queso.
33:15Queso, baby!
33:16And you also have a corn chip pie.
33:20Enjoy!
33:21Before y'all grab it, we're just going to do a little yeehaw on three.
33:24Yes!
33:25One, two, three.
33:26Yeehaw!
33:31The burger is just incredible.
33:33All right, team Manit, tell us about your chili.
33:36We have for you today what I would consider a proper bowl of Texas red chili.
33:41It's beautiful looking.
33:42I mean, that color is like gorgeous.
33:44I mean, I don't think I've ever had chuck roast this tender.
33:47It's really luscious and those chunks of meat are really beautifully cooked.
33:51I'm getting richness in the sauce, but it kind of tasted very tomato forward.
33:55No beans, the way we like it here, but it's not as spicy as I would like my chili to be.
34:02The thing with those chilies is they do add sort of this bitterness and then the tomato,
34:07it's very tomato forward, which when reduced becomes a little bit acidic.
34:12Okay, where should we go next?
34:15We have for you a chili cheeseburger slider here.
34:19The light smokiness that you added in here, all the flavors are coming through this patty.
34:25You can taste the different textures of beef that you put together.
34:28To me, the queso on top is the perfect way to balance the acidity of that chili.
34:34Finally, it's a corn chip pie.
34:37The chili is really featured well in here.
34:40There's just a lot of really exciting flavors happening here.
34:44Thank you, Timonit.
34:45Thanks, Timonit.
34:46I just don't agree at all with the feedback from the judges.
34:51Am I missing something?
34:53I don't get it.
34:54I don't get it.
34:55This is easily the most legit bowl of chili here.
34:59And the last time I checked at a chili cook-off, you kind of want a classic chili.
35:06I mean, I am shocked.
35:07I don't know what to say.
35:17Gather round.
35:18Hi, everybody.
35:19I'm Bobby Flay.
35:20Welcome to Team Bobby.
35:21If you're looking for flavor, you have landed in the right place.
35:24I want to make sure that your taste buds are tantalized by my amazing crew here.
35:30Kyle made a fantastic chili.
35:33Yeah, so I've got a history of doing some chili cook-offs, and I'm defending my title.
35:37Earlier this year, I came in second place in January because I lost to my son.
35:42His name is Elijah.
35:43So we did this in honor of Elijah.
35:46We got chorizo.
35:47We got chicken.
35:48We've got some black beans.
35:49I know we're in Texas.
35:50Don't crucify me.
35:51This is what Elijah did, so we're doing that.
35:53Moving on from the chili, we have a chili empanada.
35:55You have a history of making chili.
35:56I have a history of making empanadas with my mother-in-law, so I hope you enjoy.
36:00So they have a history of making chili.
36:02I have a history of eating chili.
36:03History of eating tacos.
36:06And I'm like, why not do a cheesy burrito taco?
36:09Fire away.
36:10All right.
36:11Enjoy.
36:12We appreciate your taste buds and your vote.
36:13Yes.
36:14Oh, yeah.
36:15Mm-hmm.
36:16This is chili.
36:17Oh, is anyone else a little chili?
36:19Is it just me?
36:20Hi, Team Bobby.
36:21Welcome to Team Bobby.
36:22We made some chili today, and my man Kyle was the chili master.
36:25Okay?
36:26What we have is a chorizo and chicken chili with black beans.
36:27This actually, of the three chilies today, tastes the most familiar in flavor, and it has
36:31no beef, and I'm used to eating beef chili.
36:33And I don't miss the beef because I'm totally satisfied with all these flavors.
36:35The spice level is just right.
36:36It's not too hot, but it's still really warm and comforting.
37:00with our chili.
37:01The only thing I will say is that while it's flaky
37:03and it has nice chew in the center,
37:05it's not evenly cooked all the way through.
37:07And last but not least.
37:09So Orchid and I kind of had a collab
37:11churri queso barilla taco.
37:14A great cook on this taco, the cheese,
37:16everything in here I like about this.
37:18And Orchid, you played into all of this?
37:20Yes.
37:21So I strategized and cooked a little bit of each item.
37:23So you were the MVP over here?
37:25She was the mom.
37:26Oh, the mom.
37:28OK, bye, got to go.
37:30Thank you guys for helping pull this thing together.
37:32I hope we made your family proud on that.
37:34Let's hope it keeps the family together.
37:35Let's do this.
37:39It was about Kyle today.
37:41We were showcasing his chili.
37:43Actually, not even his chili, his son's chili.
37:46Hopefully, we'll finally have a win.
37:56All right, brawlers.
37:58The results are in.
37:59And the crowd's favorite team is Team Bobby.
38:07Yeah!
38:08Woo!
38:09Yes.
38:10Woo!
38:11There you go.
38:12Thank you, Elijah.
38:13Yes.
38:14Yes.
38:14Thank you, Elijah.
38:16I'm so proud of our team for coming together
38:18and so thankful for the team, for believing in me
38:21and wanting me to have that moment that I can honor my son.
38:26What?
38:27We finally got the win.
38:28And Elijah's going to be so dope.
38:31Our other safe team tonight is Team Antonia.
38:38Oh, my God.
38:40You should know, it was the three additional votes
38:45that you earned in the Advantage Challenge
38:48that put you into second place.
38:50Congratulations, Team Antonia.
38:52You can head on out.
38:52When I was like, concentrate on the chili,
39:03we don't need to make anything bigger.
39:04You were right.
39:05OK?
39:06So we skinned by three votes here.
39:11Okay, Team Mineet, unfortunately, that makes you our bottom team.
39:14We'll see you at the campfire in just a moment.
39:17What just happened?
39:18I'm just baffled.
39:19Baffled is the word.
39:20I am baffled at what happened tonight.
39:26All right, Team Mineet, we are very sorry to be meeting here again for a third week in a row.
39:31And unfortunately, you would not be here if Team Antonia hadn't won those additional three votes.
39:39Okay, since Mineet took the reins on the corn chip pie, we'll really just focus on Jason and Greg's dishes.
39:47Greg, your slider was delicious, and it certainly was Texas size.
39:51But it didn't feature the chili the way it should have.
39:55Jason, your chuck roast was cooked expertly, and the color was gorgeous.
40:00But the flavor was very tomato-forward and slightly acidic.
40:04The person going home tonight is...
40:08Jason.
40:16Thank you, Chef.
40:19Thank you so much.
40:20You're amazing.
40:23He's pissed.
40:25I'm certainly disappointed.
40:27What I did today was perfectly executed.
40:29The meat was tender.
40:31I mean, I cook the only real chili here.
40:36So I'm going to hold my head high when I walk out of here, but you're not going to see much of a two-step tonight.
40:44All right, and Team Mineet, I know this hasn't been fun, but you do get to use your steel card next week.
40:50Think about who that person's going to be that you're going to add to your team.
40:54Get some rest, regroup, and we'll see you next week.
40:56See you then.
40:57Thanks, guys.
40:58Appreciate you.
40:58Thank you so much.
41:03Damn.
41:04That was bad luck?
41:05Yeah.
41:06Let's start thinking.
41:07Who do you think would be the person that we should get?
41:09Hmm.
41:10I do not have anybody in my mind right now.
41:13Who I wanted on my team, I pretty much had on my team.
41:17This is going to be the best comeback story ever.
41:19You know that, right?
41:20This is going to be great.
41:21It's going to be great.
41:23It's going to be great.
41:28I am down to one brawler.
41:30And the best part, I get to steal from one of you.
41:33What?
41:34Buckle up, because we got some news about this week.
41:36Oh, my God.
41:37You'll be cooking against the captains.
41:41What?
41:42What?
41:43Oh, my God.
41:44Why don't you just throw us in the lion's den?
41:46Let's go.
41:47Ready to rock, baby.
41:49Flavor time.
41:51I want to know who came up with this challenge.
41:53Two minutes from panic.
41:54I'm definitely peeling the picture.
41:56I'm worried about Monique.
41:58Can I go home now?