#CinemaJourney
#BBQ #Brawl
#BBQ #Brawl
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Short filmTranscript
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.
00:38Hey, what is it we have, three in a row?
00:40I don't know about y'all, man, but the Texas boys,
00:42we feeling it, man.
00:44You guys down to two over there?
00:45Down to two.
00:46Team Maneet, the person going home tonight is Alexandra.
00:55Team Maneet has to turn things around,
00:57or there won't be a Team Maneet.
00:59Aren't y'all the Texas two-step?
01:01Hey, we're going to two-step our way to the win.
01:03That's what we're going to do.
01:08Okay, I'll throw it out there.
01:10I am not happy being the bottom team at the present moment.
01:14Yeah, two weeks in a row, man.
01:16But you've won two weeks in a row.
01:19I have, I have.
01:20I didn't want to brag about it.
01:21How many times has Bobby won?
01:22Zero.
01:23Okay, great.
01:24But I still have my whole team.
01:26I mean, we are perfecting mediocre.
01:28Oh, yeah.
01:29Oh, yes, you definitely are.
01:32Welcome back, everyone.
01:33Woo!
01:34Go, baby.
01:35It's a long star stay, baby.
01:37All right, Maneet, since you were in the bottom last week,
01:39why don't you tell us what's up today?
01:40So brawlers, I've been in the bottom for the last two weeks.
01:44Whenever I'm feeling down, I want some really indulgent snack
01:49to 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?
02:03Jalapeno poppers.
02:05Yeah!
02:06Let's get poppin'.
02:10Let's get poppin', I like that.
02:12Since I want to eat those jalapeno poppers, we are going to judge the challenge.
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.
02:28For 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,
02:41this 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.
02:57Yeah!
02:58Yeah!
02:59Spice it up.
03:0030 minutes to make jalapeno poppers, and time starts now.
03:05Woo!
03:06Woo!
03:07This is going to be a wild one.
03:09They asking when you get yourself from.
03:11What are you going to put your cheese at?
03:12Cilantro.
03:13Can I come around you?
03:14I'm going to warn you so I don't have to go through you.
03:19I make jalapeno poppers all the time.
03:21We're going to knock it out.
03:23I've never made a jalapeno popper before.
03:25You asked me what a jalapeno popper was earlier.
03:27I'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.
03:41Even though I've never made a real jalapeno popper, I grew up eating fried and stuffed chilies in India.
03:46So this should be easy peasy.
03:50Making a lamb mascarpone jalapeno popper with a pineapple chutney.
03:57Hello, brawlers.
04:03I want to make sure the corn gets cooked.
04:06Hello, brawlers.
04:07I 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.
04:22They're very busy.
04:23Yeah, they're very busy.
04:24Let's go see what they're doing.
04:25Okay.
04:27Hello, 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, like 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.
05:28Most drum smokers, they do an amazing job, but they're 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.
05:44Good, man.
05:45Good, good, good, good.
05:46Only 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? What's happening?
06:02Ain't much, man.
06:03All right this morning?
06:04How we doing today, Greg?
06:05I'm doing great.
06:06I'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. Let's go.
06:17Jason.
06:18Yes, sir.
06:19What are you doing today?
06:20I'm making chilerinos with some fresh mozzarella here so you get that nice creamy kind of stringiness
06:24with a little fire smoked poblano sauce.
06:27This is going to look like you would walk into a fine dining restaurant and had a chilerino,
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.
06:41I'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.
06:47So any little small advantage is going to be very important for us.
06:50Trying to get these poppers all singeing my arm hairs off.
06:54So 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.
07:02So you're always under pressure.
07:04Whole 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.
07:30Yeah.
07:31Street corn, baby.
07:32I'm making a street corn jalapeno popper.
07:35So I've got my mayo.
07:37I've got my crema.
07:38I was just throwing all types of stuff in there, honestly.
07:40But that's the best part about a lotte.
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.
07:48With me both.
07:49So I have to make a jalapeno popper.
07:52There's definitely not Filipino jalapeno poppers.
07:55At least that I don't know.
07:57Hi, Chef Brooke.
07:58Hi.
07:59What are you making?
08:00I'm doing a baby chili rolleno popper.
08:02Okay.
08:03Any sauce or anything?
08:04And then I'm gonna do a gochujang crema.
08:06I am definitely worried about, like, if Bobby doesn't like it, he'll be like, oh, that was
08:11yours.
08:12Yeah.
08:13Okay.
08:14All right.
08:15Let's do it.
08:16What's happening over here?
08:17I'm gonna make a little sausage.
08:18So I'm gonna go ahead and bread it.
08:19Fry it.
08:20Oh, you're coating it.
08:21I'm gonna coat it.
08:22So I gotta get it moving.
08:23I'm hoping the cheese in there is gonna stand up.
08:25All right.
08:26Good luck.
08:27Thank you, Chef.
08:28Five minutes.
08:29Five minutes, brawlers.
08:30That goes quick.
08:31You sure?
08:33Will you 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.
08:47How long we got, Chell?
08:49One minute, brawlers.
08:51One minute left, guys.
08:54Come on.
08:55Come on.
08:56Come on.
08:57Come on.
08:58All right.
08:59All right.
09:0015 seconds.
09:01All right, Jace.
09:02Hey, down to the home stretch, man.
09:04I'm getting there.
09:05Down to the home stretch.
09:06We got it, man.
09:07We got it.
09:08Nine.
09:09Eight.
09:10Seven.
09:11Six.
09:12Five.
09:13Four.
09:14Three.
09:15Two.
09:16One.
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.
09:30It's the best jalapeno popper I ever made.
09:32We 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.
09:38Chef, how's it going to make you feel when Antonio loves us so much today?
09:42All right, Kid Rock.
09:43Oh, hi.
09:44Oh, hi.
09:45We thought you guys had a day off.
09:46Oh, well, you know, we just couldn't stay away.
09:47What do you have for us today?
09:48We hear you ordered jalapeno poppers.
09:49First 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.
10:12And 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.
10:21This one's a beefy one.
10:24Holy jalapeno popper.
10:26So next up, we have a cheese stuffed jalapeno popper in a sausage scotch egg coating.
10:33I'm really enjoying the flavors of the meat.
10:36It's been spiced properly.
10:37For me, the ratios are off.
10:39There's too much breading and pork mixture on the outside.
10:44Okay.
10:45So 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.
11:02Okay, so next up, it is a lamb and marscapone jalapeno popper with pineapple chutney.
11:14Pineapple 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 andouille 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, because 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, so next up, a deconstructed jalapeno popper sandwich with candied bacon.
12:33I 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.
12:39The chef is a great sandwich maker.
12:41But again, I don't think that the chef understood the assignment.
12:45Oh, my goodness.
12:46That was a kick.
12:47Ready, no, go in the hands.
12:50This is rough.
12:52Okay.
12:54Last up, we have a smoked chorizo jalapeno popper.
12:58The smokiness and the spiciness of the chorizo works very well with the jalapeno.
13:03I 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.
13:22So 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.
13:41Good job.
13:42Congratulations.
13:43Congratulations.
13:44Woo!
13:45I think it's awesome that three of the greatest culinary competitors that have ever walked the face of our earth are saying that my food wins amongst all these other chefs.
13:57Those are my children.
13:58I gave birth to my children.
14:00But we are still competing as a team.
14:02And so any me win is an us win.
14:05Okay, everybody, in today's team brawl, we're celebrating a classic dish served at barbecues and state fairs all across the country.
14:20Chili.
14:21Yeah!
14:22Woo!
14:23That's our wheelhouse, baby.
14:25Today, we're going to have a little chili cook-off of our own.
14:28That 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.
14:59Hey, Mantonia, 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, so the fact that we have three extra votes already in our box is a big deal.
15:17That's an advantage.
15:18That's an advantage.
15:19That's the biggest advantage yet.
15:20All right, brawlers.
15:21Are y'all ready to brawl?
15:22Yeah!
15:23Woo!
15:24Let's do it!
15:25Yeah, we all rock stars.
15:26Yeah, we all rock stars.
15:27Yeah, we all rock stars.
15:28I'm telling you, just like, go fast.
15:29Oh, I get it.
15:30You go.
15:31Do you?
15:32Do you?
15:33I think it's so savory and yummy, and possibly a bathroom emergency, but delicious.
15:37Okay, so what are we thinking?
15:38So I'm thinking of creating a really flavorful chili.
15:42Gonna 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 stone.
16:06That's right.
16:07Team!
16:08Good, good, good.
16:09All right, what are we gonna 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, speaking of that, we need to do two other dishes.
16:28I call empanadas.
16:29I'm gonna 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 gonna be a problem, concern?
16:39We'll go with disco beans.
16:41I feel like a party full of Texans are gonna 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.
16:51They wouldn't let us back home if we...
16:52Right.
16:53Yeah, that's real nice.
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, I'm gonna do an open-faced burger.
17:01Okay.
17:02We're gonna 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
17:07corn chip pies.
17:08Yes.
17:09I think that'll go fantastic with, yeah.
17:10It's well-balanced.
17:11It's got texture.
17:12It's got everything.
17:13We have a lot to prove today.
17:14We got a lot...
17:15We got a lot on the line.
17:16What?
17:17But I am completely excited.
17:18Are you guys gonna teach me the Texas two-step?
17:20You know how to do it?
17:21No, I have no idea.
17:22Okay.
17:23One, 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.
17:37You feeling pretty good though?
17:38Yeah, how 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.
17:54He wanted every little detail of this chili to be perfect.
17:57And 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.
18:05It's on his shoulders.
18:07If we're on the bottom this week,
18:09he could be on the chopping block for sure.
18:12I mean, the person making the chili,
18:14that's the star of the show.
18:16Yeah.
18:17It's going in three different dishes.
18:18If it's great, you're going to be a superstar.
18:20If it's not great...
18:21If it's not great,
18:22you've literally screwed up three dishes.
18:25That's a lot of pressure.
18:3390 minutes, brawlers!
18:37Brad, that chili is not getting anywhere, man, right now.
18:39I'm going to have to add some coals.
18:40When it comes to a good chili,
18:41you have to give it as much time as it can
18:43to build the flavors.
18:45But right now, Brad needs to add more coals to the Santa Maria
18:48because nothing's hot.
18:49Dropping her back down.
18:50Um, yep.
18:51Oh, you're only dropping one side.
18:52Don't worry.
18:53Oh, my gosh.
18:54Oh.
18:56Damn it.
18:57Okay, that wasn't good.
18:58Looks like you saved it.
18:59We almost lost everything on that one.
19:01No harm, no foul.
19:03Let's go.
19:09Team Antonia.
19:10What 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.
19:17Uh, with degi chili powder, turmeric,
19:20as well as Kashmiri chili powder.
19:22Uh, as soon as you taste a little bit of it,
19:24I just want you to feel...
19:25Like I'm visiting India.
19:27You're visiting my home.
19:28Okay.
19:29Do you feel like you're going to open your own restaurant
19:31at some point?
19:32Chef, I've been wanting to do that
19:33for, like, the past four years.
19:35Really?
19:36And I feel like people have not really believed in me.
19:38And, uh, the reason why I'm here
19:40is because I want to prove to the world
19:41that I can really cook,
19:43and I have a different perspective.
19:45It's not always very traditional,
19:47but people will love it,
19:48because 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.
20:00We're using red pepper flake.
20:02We're using cashmere chili.
20:04I got a little Indian flavors,
20:07so 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.
20:14Uh-huh.
20:15And I just wanted to do something.
20:16You've been talking about sausage since week one.
20:17Yes.
20:18Since week one,
20:19and I really wanted to do something
20:20that represents me and my family.
20:21So I figured, you know,
20:22I came here to show up and show out.
20:24Okay, I hear you.
20:25So sometimes you got to pull your pants down
20:26and show your butt a little bit.
20:27No.
20:28No, don't do that.
20:29Okay.
20:30Do 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,
20:38being that chili was invented in San Antonio.
20:43Hi, Team Manit.
20:44Hello, Brooke.
20:45How are you doing?
20:46I'm good.
20:47Tell me about your chili.
20:48Okay, actually,
20:49I'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,
20:54a 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,
20:58but no beans.
20:59We would never do beans.
21:00He's very passionate about the no bean 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
21:06does what it's supposed to do.
21:07What's in the pressure cooker?
21:08I've got a little bit of pork
21:09and whole chunks of chuck,
21:11because we're doing shredded,
21:12so that's traditional Texas chili, right?
21:13Oh!
21:14Got 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
21:23is made with no tomato and no beans.
21:26But with two hours,
21:27we're going to add tomato in order
21:29to make it a little bit richer,
21:31just like Texas red, baby.
21:33Two-stepping all the way to the championship.
21:36That's a good one.
21:37Woo!
21:38So good!
21:43How's it going, Brad?
21:44Good.
21:45Killin' and grillin'?
21:46Yeah!
21:49Hello!
21:50It's good to see me, isn't it?
21:52Oh, my gosh, you'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 all...
22:08My man Kyle.
22:09This is Kyle's idea?
22:10We got in Kyle's chili car.
22:12Kyle, what...
22:13My son.
22:14It's the chili he kicked my behind in, 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...
22:26But no, this is a...
22:27It's a special dish for me.
22:28I've had an opportunity to showcase my mountain culture, my Appalachian cuisine.
22:32But today is about Elijah.
22:34I know my son is gonna 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.
22:51It's a...
22:52It is a lot of pressure.
22:54I'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.
23:09That's damn good.
23:10One hour, brawlers.
23:11One hour.
23:12Tyler, what you got going on over there?
23:13Just peeling some potatoes.
23:14Are the potatoes going in the chili?
23:15Yeah, we're making potato chili.
23:16Wouldn't be surprised, honestly.
23:31You guys always put a spin on something.
23:33He made a shrimp jalapeno popper, so...
23:37I can't think of a way to truly differentiate my dish from just another chili covered dish.
23:42But this is Texas, and chili is serious in Texas.
23:45So, I'm trying to balance what I'm good at with what the crowd would want.
23:50And I'm making a potato roasty.
23:51That looks good, chef.
23:52Just trying to play along with your chili.
23:56Let's try and make them as even as possible.
24:00But this size is, like, kind of where we're at.
24:07He is a stalker.
24:119-1-1.
24:12Like, for real.
24:13I'm calling the place.
24:14That looks great.
24:19Antonia!
24:22Hi.
24:23Hi.
24:24Sausage.
24:25Yeah.
24:26Really?
24:27Sausage.
24:28Chili sausage.
24:29Why?
24:30Why are you saying that?
24:31No.
24:32Nothing.
24:33Why are you making that face?
24:34Bobby?
24:35I mean...
24:36You 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.
24:50On the smoker these go, Michelle.
24:5240 minutes to go, guys.
24:5440 minutes.
24:56Hey, I'm smoking these first, Monique, and then we'll sear them off.
24:59Okay.
25:00Fantastic.
25:02Bobby?
25:03What's going on 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.
25:16Might 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?
25:35Yes.
25:36Smart.
25:40We're doing cornbread.
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.
25:48Does 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.
25:56Okay?
25:57Yes, Chef.
25:58I'm so in my head, I can't even hear Antonia.
26:00Flour, flour, flour.
26:03Please, for sake, listen to me.
26:06Mom is mad.
26:0930 minutes!
26:1030 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.
26:18We're going to put it all together to make them all dance very happily.
26:19I really like working with Orchid.
26:20She's just a genuinely sweet person, and just speaks a lot to the character of Orchid,
26:24that she's willing to step back and help everybody else make their dishes.
26:25That slippery sucker.
26:26And be the mom for the team.
26:27So, man, without her, they don't come together.
26:28You getting strong?
26:29Yeah, man.
26:30Kyle, how's that chili doing?
26:31Almost time for me to pull and strain?
26:32Oh, man.
26:33Oh, man.
26:34Oh, man.
26:35Oh, man.
26:36Oh, man.
26:37Oh, man.
26:38Oh, man.
26:39Oh, man.
26:40Oh, man.
26:41Oh, man.
26:42Oh, man.
26:43Oh, man.
26:44Oh, man.
26:45Oh, man.
26:46Oh, man.
26:47Oh, man.
26:48Oh, man.
26:49Oh, man.
26:50Oh, man.
26:51Oh, man.
26:52Oh, man.
26:53You're like, oh, man, you're doing a French mål?
26:54I'm really excited to have Kyle do his chili because 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 do?
27:03It's great.
27:04Ready to press away.
27:05Now 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.
27:18Hello, Rodney.
27:19How are you doing?
27:20Good.
27:21How are we doing?
27:22Greg's Burgers?
27:23Yes, please do.
27:24We got ground short rib, ground brisket, and chuck in 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.
27:41Meat is super tender.
27:42You know, I hope this crowd recognizes
27:44that 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, amazing.
27:51No one from Texas has ever been named Master Q.
27:53So Jason and I both want to win to represent the Lone Star
27:57State.
27:57One, two, and a bam.
27:59Jason and Greg, they over there are two-steppity.
28:02They're having a good old time.
28:04Well, I tell you what, when they taste these hot links,
28:07I'm about to put some Texas boys in they place.
28:09Got it.
28:1620 minutes.
28:18I 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 battle ready.
28:29Guys, I do not want this rushed, OK?
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.
28:39But you have to be ready for service.
28:41People are going to come in here and we have to serve them.
28:45You guys all work in restaurants.
28:46You know what this is supposed to look like.
28:48Anyone who has ever spent any time with me in the kitchen knows that I use aggression as
28:53my last technique, but 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.
29:14Well, I'm good.
29:15I'm going to put these down.
29:17OK, fantastic.
29:18The chili.
29:19My god.
29:20It looks absolutely amazing, Jason.
29:22Thank you, Chef.
29:23And tastes really good.
29:24Our chili is exactly what we wanted it to be.
29:27So we have the utmost confidence right now.
29:33Is that all the batter you have?
29:34I put one already here.
29:35It's not going to be enough, though.
29:36I wanted to get this cornbread to the judges because I knew this cornbread was pretty darn
29:41perfect.
29:4210 minutes.
29:4310 minutes, brawlers.
29:44Archie, I know you really want to get them done, but you don't have time.
29:47It is getting stressful.
29:48We need to fix all of this and put everything together.
29:51Do you hear what I'm saying?
29:52Chef, you're so right.
29:53Antonia's right.
29:54I have no time to make this cornbread.
29:56I need to forget about it.
29:57Go on and grab Jason's balls.
29:58Yep.
29:59How's the empanadas?
30:00I'm going. I'm going. I'm going.
30:01We're good. We're good.
30:02Five minutes to go, guys.
30:03Five minutes.
30:05All right, fine people of Texas.
30:07I hope you brought your appetites.
30:08Follow me.
30:11This way to the chili cook-off.
30:14These are too dark.
30:15Oh, wait, wait, wait, too dark.
30:18Two minutes left.
30:19Is everybody hungry?
30:21Yes!
30:22They've got to go on these trays right here.
30:24Oh, okay. You ready?
30:25Yes, sir.
30:26Does everybody like chili?
30:27Yes!
30:28Give me the chili right now.
30:29Almost there, guys. Almost there.
30:3130 seconds.
30:32What's this cheese for?
30:33What's this cheese for?
30:34Bobby's running, so you know it's francy.
30:36Ten.
30:37Nine.
30:38Eight.
30:39Seven.
30:40Six.
30:41Five.
30:42Four.
30:43Three.
30:44Two.
30:45One.
30:46Let's get some chili.
30:48Follow me.
30:49Okay, get everything cleared off and ready for service.
30:52I see boots, baby.
30:53Boots and buckles, baby.
30:54Welcome, welcome.
30:55Welcome.
30:56Hey, everybody.
30:57Howdy.
30:58Welcome, everyone.
30:59We decided to do an Indian-inspired chili.
31:00The chili is built with beautiful spices,
31:03and we also have slices of ribeye that's in the chili.
31:07This is going to be like a fancy tater tot.
31:09And a little slice of Texas ribeye.
31:11Finally, we made sausage from scratch,
31:13and Thiron is our sausage master.
31:15We bring the south to your mouth,
31:17and I'm talking about Texas, baby.
31:18Texas hot link with some chili on top.
31:20Get on in there, Eddie.
31:21Enjoy.
31:22Enjoy.
31:23Enjoy.
31:24Enjoy.
31:25Let's go.
31:26This is one of the best chilies,
31:27if not the best chili I've ever had.
31:30Well, hello, Team Antonia.
31:31Welcome, judges.
31:33To our chili extravaganza.
31:34This Indian-inspired chili has ground brisket
31:36and the cap of the ribeye.
31:39It's very unusual for chili because all those warm spices
31:43gives you a very different and surprising taste.
31:45It's very unusual for chili because all those warm spices
31:48gives you a very different and surprising taste.
31:50It's very unusual for chili because all those warm spices
31:53have a very different and surprising flavor profile
31:55that I liked.
31:56Yeah, I mean, I actually love the different notes
31:58of sweet and tang, but I feel like the slices of ribeye
32:02are a little bit distracting.
32:04You want to go into the roti next?
32:05Yeah.
32:06So took a little bit of that chili,
32:09cooked it down with potatoes, leeks, and buffalo ghee.
32:13I love the crunch on this potato,
32:15but 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
32:25to the chili in the bowl.
32:27What's next?
32:28My Texas hot link pork sausage.
32:31The spice in here is nice and tasty.
32:33It's really spicy.
32:34Yeah.
32:35It's a little too spicy.
32:36A little spicy.
32:37A little spicy, yeah.
32:38It's a really satisfying bite of food.
32:40Thank you so much, Chef.
32:41Thank you, Team Antonia.
32:42Thank you, Team Antonia.
32:43Hey, howdy, y'all.
32:47Welcome!
32:48This 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?
33:03Oh.
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 one.
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.
33:34All right, Team Monique, tell us about your chili.
33:37We 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.
33:45I 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 tastes very tomato-forward.
33:55No beans, the way we like it here.
33:58But 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.
34:20The light smokiness that you added in here, all the flavors come 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, Timonie.
34:45Thank you, Timonie.
34:46I just don't agree at all with the feedback from the judges.
34:50Am I missing something?
34:52I don't get it.
34:53I don't get it.
34:54I don't get it.
34:55This is easily the most legit bowl of chili here.
34:58And the last time I checked at a chili cook-off, you kind of want a classic chili.
35:05I mean, I am shocked.
35:06I don't know what to say.
35:16Gather around.
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.
35:36Earlier this year, I came in second place in January because I lost to my son.
35:41His name is Elijah.
35:43So we did this in honor of Elijah.
35:45We got chorizo.
35:46We got chicken.
35:47We've got some black beans.
35:48I know we're in Texas.
35:49Don't crucify me.
35:50This is what Elijah did, so we're doing that.
35:52Moving 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, and a history of eating tacos.
36:06And I'm like, why not do a cheesy burrito taco?
36:09Fire away.
36:10Woo!
36:11All right.
36:13Enjoy.
36:14We appreciate your taste buds and your vote.
36:16Yes.
36:17Oh, yeah.
36:18Mm-hmm.
36:19This is chili.
36:25Oh, is anyone else a little chili?
36:27Is it just me?
36:28Um, hi, Team Bobby.
36:30Welcome to Team Bobby.
36:31We made some chili today, and my man Kyle was the chili master.
36:36Okay?
36:37What we have is a chorizo and chicken chili with black beans.
36:40This actually, of the three chilies today, tastes the most familiar in flavor, and it
36:45has no beef, and I'm used to eating beef chili.
36:47And I don't miss the beef because I'm totally satisfied with all these flavors.
36:51The spice level is just right.
36:53It's not too hot, but it's still really warm and comforting.
36:56Next, we have an empanada stuffed with our chili.
37:01The only thing I will say is that while it's flaky, and it has nice chew in the center,
37:05it's not evenly cooked all the way through.
37:07And last but not least, so Orchid and I kind of had a collab churri queso barilla taco.
37:13A great cook on this taco, the cheese, everything in here I like about this.
37:18And Orchid, you played into all of this?
37:20Yeah, so I strategized and cooked a little bit of each item.
37:23So you were the MVP over here?
37:24She was the mom.
37:25Oh, the mom.
37:26I agree.
37:27Okay.
37:28Bye.
37:29Gotta go.
37:30Thank you guys for helping pull this thing together.
37:32I hope we made your family proud.
37:33I hope it keeps the family together.
37:35Let's do this.
37:37It was about Kyle today.
37:41We were showcasing his chili.
37:43Actually, not even his chili.
37:44His son's chili.
37:46Hopefully, we'll finally have a win.
37:48All right, brawlers.
37:57The results are in.
37:59And the crowd's favorite team is...
38:05Team Bobby.
38:06Yeah!
38:07Woo!
38:08Yes!
38:09Woo!
38:10Thank you, Elijah!
38:11Yes!
38:12Thank you, Elijah!
38:13Yes!
38:14Yes!
38:15Thank you, Elijah!
38:16I'm so proud of our team for coming together.
38:18And so thankful for the team.
38:20For believing in me and wanting me to have that moment.
38:24That I can honor my son.
38:26What?
38:27We finally got the win!
38:28And Elijah's gonna be so dope.
38:30Our other safe team tonight is...
38:34Team Antonia.
38:38Oh, my God.
38:41You should know.
38:43It was the three additional votes that you earned in the Advantage Challenge that put you into second place.
38:50Congratulations, Team Antonia.
38:51You can head on out.
39:01When I was, like, concentrate on the chili, we don't need to make anything bigger.
39:04Are you all right?
39:05Okay?
39:06So we skinned by...
39:08Three votes, yeah.
39:11Okay, Team Mineet.
39:12Unfortunately, that makes you our bottom team.
39:14We'll see you at the campfire in just a moment.
39:16What just happened?
39:18I'm just baffled.
39:19Baffled is the word.
39:20I am baffled at what happened tonight.
39:27All right, Team Mineet.
39:28We are very sorry to be meeting here again for a third week in a row.
39:32And 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.
39:46Greg, your slider was delicious, and it certainly was Texas-sized.
39:51But it didn't feature the chili the way it should have.
39:54Jason, your chuck roast was cooked expertly, and the color was gorgeous.
40:00But the flavor was very tomato-forward and slightly acidic.
40:03The person going home tonight is...
40:10Jason.
40:16Go in.
40:17Thank you, Chef.
40:18You were amazing.
40:19Thank you so much.
40:20You were amazing.
40:24He's pissed.
40:25I'm certainly disappointed.
40:26What I did today was perfectly executed.
40:29The meat was tender.
40:30I mean, I cooked the only real chili here.
40:35So, 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.
40:53Get some rest, regroup, and we'll see you next week.
40:56See you then.
40:57Thanks, guys.
40:58Appreciate that.
40:59Thank you so much.
41:03Man.
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.
41:21Right?
41:22This is going to be great.
41:23This is going to be great.
41:28I am down to one brawler.
41:29And 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 this in the lion's den?
41:46Let's go.
41:47Ready to wrap, baby.
41:48Flavor time.
41:50I want to know who came up with this challenge.
41:52Two minutes from panic.
41:54I'm definitely feeling the pressure.
41:56I'm worried about Monique.
41:57Can I go home now?