- 2 days ago
#CinemaJourney
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00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our time.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30Week five, Team Bobby's got all four.
00:35All four.
00:36Team Bobby, baby.
00:37The whole family's intact there, buddy.
00:39We're the only team that's still here.
00:41We haven't lost yet.
00:42And we want to keep four people on this team
00:44as long as we possibly can.
00:46But something might happen today.
00:48It might get broken up.
00:49Greg is the only one left on Team Mineet.
00:52That means Mineet has an opportunity to steal someone.
00:56Somebody coming over this way.
00:59You know, I'm feeling really confident and happy today.
01:02You are?
01:03I am.
01:04The person going home tonight is Jason.
01:09Yes.
01:10I am down to one brawler.
01:12And the best part, I get to steal from one of you.
01:15Okay, from Bobby, not from me.
01:18I know you guys are coming for me.
01:20This will be the biggest comeback story ever.
01:26Ah, man.
01:28Three weeks in the bottom, it's not good for morale.
01:30But I'm still here.
01:31I'm still alive.
01:32Yeah.
01:33We're going to make it happen today, though.
01:35Good morning, everybody.
01:36How's it going?
01:37Hi, Chef.
01:38Good morning, Chef.
01:39Greg, you seem very lonely over there.
01:41You're the last one standing for Team Mineet.
01:43It's all good, man.
01:44So, Mineet, who do you want to steal from Bobby's team?
01:46No, just kidding.
01:48Don't assume anything.
01:50It's a little reassuring.
01:51Good to hear.
01:52To me, I think what is going to be important is who is the one person who I can mentor the best.
01:58I want somebody who wants to work with me.
02:01Let's go.
02:02All right, Mineet, which brawler will you be stealing?
02:06I'm so nervous.
02:08I am going to pick...
02:12My heart is pounding.
02:17Kyle.
02:18Ooh.
02:19Wow.
02:20All right, Big Daddy.
02:21The Appalachian mountain man is going over to Team Mineet.
02:23That's a good pick.
02:24I did not see that coming.
02:26That's a good pick.
02:27I've had a chance to work with me a little bit already.
02:29Can you give me some advice?
02:30Yes, talk to me.
02:31I'm trying to make naan.
02:32Yes, wet your hand with water and then knead it.
02:34Thank you, Chef.
02:35I'm honored to learn more from you, so thank you.
02:37Bobby, no heart feelings.
02:39Kyle, I miss you very much, but now you're the enemy.
02:43Kyle.
02:44Man, he's like the heart on the team.
02:46I'm pretty bummed.
02:47Like, this sucks.
02:48Greg, gonna look good on you, baby.
02:50I'm starting from scratch with Team Mineet,
02:52but Greg has always stood out to me as kind of a front runner in this competition.
02:58To be able to work with him, this is going to be great.
03:00Congratulations.
03:01There are 80 of you left.
03:02You've made it halfway through.
03:03Yeah.
03:04Woo!
03:05It's a big deal.
03:06You get it!
03:07From here on out, things are only going to get harder, as you can imagine.
03:10Buckle up, because we've got some news about this week.
03:12Oy.
03:13Oh.
03:14Oh, my God.
03:15The news this week is...
03:18Nobody's going home!
03:21Oh!
03:23It feels good.
03:24I just feel everyone started breathing again.
03:26You guys need to lead with that information here, man.
03:29My heart can't take this stuff.
03:30Come on!
03:31You're all safe, but that doesn't mean there isn't a ton on the line.
03:35The judges have cooked up something pretty wild for today.
03:38Oh, gosh.
03:39What a beautiful day.
03:40The birds are chirping.
03:42Nobody's going home.
03:43I feel fantastic.
03:44All right.
03:45All right.
03:46A lot more room in here.
03:47Yeah.
03:48A little more room.
03:49That's right.
03:50Welcome.
03:51Welcome.
03:52Well, hello, brawlers!
03:54Carson!
03:55Hi!
03:56Today, you'll be cooking for $10,000.
04:01What?
04:02What?
04:03Can't breathe!
04:04Oh, my God.
04:05Holy .
04:07I want this money.
04:08I need this money.
04:09I don't have a restaurant.
04:10Like, I'm just getting started.
04:12A few thousand dollars is a launch pad.
04:15But to reach the $10,000 showdown, you'll need to survive this next round.
04:20A staple on any barbecue restaurant menu is their sausage.
04:25Mmm.
04:26And we've never had a sausage challenge on barbecue brawl.
04:32Until now.
04:33You guys can just give it to me now.
04:35I make hundreds of pounds of sausage a week.
04:38Everybody knows I'm the sausage guy where I come from.
04:41This is mine to lose.
04:42You'll have 45 minutes to make your best sausage from scratch
04:46and feature it in a composed dish.
04:48We'll score each dish, and the two teams with the highest average score
04:52will move on to the showdown.
04:54The other team will have to watch from the sidelines.
04:58Are you ready, brawlers?
04:59Do it!
05:00Yeah, we're ready!
05:01Woo!
05:02Then let's go!
05:03You got it!
05:04You got it!
05:05You got it!
05:06You got it!
05:07You got it!
05:08You got it!
05:09You got it!
05:10You got it!
05:11You got it!
05:12Thoroughly get all your ingredients.
05:14All right.
05:15Okay, Kyle!
05:16You got this!
05:17You got this!
05:18You got this!
05:19No one's going home and somebody gets to win $10,000.
05:22Wow.
05:23That's exciting.
05:24Everybody likes money.
05:25All right, so guys, last week was rough.
05:29Yes, Chef.
05:30There was kind of a lot of the wheels coming off the bus very, very quickly.
05:34Yes, Chef.
05:35I left last week, like, fire coming out of my ears.
05:40This looks crazy.
05:41Show me that you can make it by clearing all this off.
05:44Please, for sake, listen to me!
05:47We did not do what we needed to do.
05:50Let's go, guys!
05:51Even though there's no elimination, I want to just make sure that we're really focused on our flavors.
05:56Yes, Chef.
05:57And listen to your team captain.
05:59She's been doing this for 17 years.
06:02Possibly 18.
06:03What year?
06:04It's 2025?
06:05We've been doing this a long time.
06:07Make sure you season well, okay?
06:09Yes, Chef.
06:10We showed some cracks in our team, but I'm definitely listening to Antonia going forward.
06:15So I'm doing a Thai sausage with a little curry at the bottom.
06:20Great.
06:21But first, I want to focus on the sausage.
06:22Yes, exactly.
06:23It's all about the sausage.
06:24I've been wanting this restaurant forever, but it's just going to go into that little sachet where I have, you know, my funds.
06:33Cayenne pepper.
06:35Cayenne pepper.
06:36When it comes to Louisiana flavor, it got to be hot, but it got to be hot for a purpose.
06:41So you want to add heat plus flavor.
06:44Pepperica?
06:45I'm doing like a Louisiana hot link out of the casing.
06:48Be careful when you patty it or roll it to have it resemble a sausage because you guys are not casing it.
06:54Yes, Chef.
06:55There's only 45 minutes and seasoning and casing in that amount of time is actually really difficult to do.
07:0140 minutes, five minutes gone.
07:04$10,000, like definitely motivation.
07:07Got three kids that are getting out of college this year.
07:09I'm done.
07:10It's already spent.
07:11It's already been spent on books.
07:12That's for sure.
07:14Yep.
07:15I am making a smashed longanisa sausage with a fried quail egg on top.
07:21I mean, longanisa is like Filipino sausage.
07:23It'll be sweet.
07:24It'll be a little spicy.
07:25What are you making, Brad?
07:26I'm going to make a boudin ball.
07:28Boudin ball.
07:29I'm going to get a little bit of smoke, brown it.
07:31I'll get the rice going in the cooker.
07:32Sounds good.
07:33I like it.
07:34The only thing I'm worried about is the rice.
07:36All right, orchid.
07:38Tell me when you're ready.
07:39I'm ready.
07:40I don't want to put a pan on a hot fire and end up scorching everything in the bottom.
07:44But I've never used a rice cooker in my life.
07:47Nope.
07:48You need more.
07:49Yeah.
07:50That'll be fast.
07:51Yep.
07:52Orchid is my rice expert.
07:54Beautiful.
07:55I am in your hands here.
07:56It is cooking.
07:57Rice making.
07:59What are you making, Rosalie?
08:02Briskets and gravy, baby.
08:04Briskets?
08:05So I smoke a lot of brisket.
08:07I like using everything I have.
08:08I take the brisket trimmings.
08:09I make breakfast sausage.
08:11I can make biscuits on the grill in no time.
08:13Like, I've got this.
08:14I need $10,000.
08:15Well, to share $10,000.
08:18I do need the $10,000, but it costs a lot to start a website, to get the professional
08:24equipment you need, to launch a YouTube cooking channel.
08:26Like, it's expensive.
08:27It adds up.
08:28So this would really help me with that.
08:30How do you guys feel about Kyle being gone?
08:32Do not like it.
08:33Especially since he knows how to make sausage.
08:35Team Bobby has a different dynamic now for the first time in the competition.
08:40Yeah, I think it's harder for Kyle, though, because now he's with a whole new group of
08:44people.
08:45Yeah.
08:46Do you make sausage all the time?
08:47All the time.
08:48Oh, I love that so much.
08:49I had no idea about it.
08:50Good choice, Monique.
08:51I'm going to do a lamb and pork sausage.
08:54White beans, spinach, kind of like a little ragu on the bottom.
08:57Is this sorghum?
08:58Sorghum, yeah.
08:59It's my sweetener of choice.
09:00It's got umami to it almost, you know?
09:01I love that so much.
09:02I started sausage making with my dad years ago.
09:05My father was a chef and he was my hero.
09:08I wanted to be just like him.
09:09One time when I was maybe eight years old, my dad was taking me through how to make meatloaf
09:14at home.
09:15And it was probably a horrible meatloaf, but he ate that bite and he goes, man, this is
09:18the best meatloaf I've ever had.
09:20And that just sticks with you, you know?
09:21It builds that confidence and your desire to keep wanting to do that.
09:24And it meant the world to me.
09:26This is something that you can do in your sleep.
09:28I love doing this.
09:32Lovely.
09:34So Greg, what's the plan?
09:35So we're going to do a biscuit and gravy.
09:37I love that so much.
09:39Are you thinking biscuits and gravy?
09:41Son of the .
09:42So you're going to use the egg almost as an oven?
09:44Yes.
09:45Biscuits and sausage in 10 minutes.
09:47What can't you guys do?
09:49So can he work as fast as me?
09:50No.
09:53Hi, Tyler.
09:54Hi, chef.
09:55How are you today?
09:56Good.
09:57How are you?
09:58I'm going to make a sausage with candied fennel, and I'm going to try to stuff it into a leek.
10:01Yes.
10:02So you blanch the leeks?
10:03I blanch the leeks, made little tubes, and now I'm going to cook them in this.
10:05I know that this works because I've done this before with a seafood sausage, and it came out delicious.
10:10So it's been sort of a Tyler trick for a while.
10:15Bobby, what you got going on?
10:16Making some breakfast tacos.
10:17Breakfast tacos.
10:19Not part of the challenge.
10:21Not part of the challenge at all.
10:23It's definitely hard for me just to stand there, so I'm going to make breakfast tacos for the judges.
10:27How do you feel about your team getting this $10,000 challenge?
10:29I think they've already spent it in their heads, so they better win it.
10:32They got to win.
10:3315 minutes left.
10:3415 minutes.
10:40I really want this to look good.
10:47Perfect.
10:48All right.
10:49Just waiting on that damn rice cooking, Orchid.
10:53Oh, shoot.
10:54Got to be patient with it.
10:57Pork's cooking, rice cooker's spinning.
11:00No idea when this thing's going to be done.
11:01There's nothing counting.
11:02There's no timer.
11:03It's just spitting out steam and spinning.
11:05It's just doing a little circle here?
11:06Yep, it's just going.
11:07Sucker's done.
11:08Just beeps at me, Orchid?
11:09No, it's going.
11:10It'll start to have time on top of it.
11:11Don't peek, though.
11:12Give it five more minutes.
11:13I'm not peeking.
11:14I'm panicking.
11:15It's a big difference.
11:16Come on, rice.
11:17Come on, rice.
11:18If my rice doesn't cook, I don't have a dish.
11:22If it's not going to get done in five minutes, I'm going to be...
11:25You're going to see panicked bread.
11:33Orchid, we're about two minutes from panic time.
11:37He needs that rice to...
11:39To finish his sausage.
11:40To finish his sausage and to call it a boudin.
11:42Yeah.
11:43I just need to be cooked.
11:44I can drain out the water.
11:45Yeah.
11:46Yeah, yeah, yeah.
11:47Ten minutes.
11:48Ten minutes, brothers.
11:49Breakfast, tacos, anybody?
11:50Oh, my gosh.
11:51You are the sweetest.
11:52These look so good.
11:54Delicious.
11:56I have cilantro, bacon.
12:00You're almost there.
12:01We done?
12:02Almost?
12:03Yeah, look at that.
12:04Get it.
12:05Get it.
12:06Rice is cooked.
12:07I'm crying here.
12:08Thank goodness it is done.
12:09The rest is good.
12:10Beautiful.
12:11Look at these bowls made.
12:12Six minutes to go.
12:14This is very good.
12:15Heck yeah.
12:16Look at that color on there.
12:17Just let it cook up.
12:19Pretty proud of this one.
12:24You know my dad's trick to his sausage gravy?
12:26Uh-huh.
12:27A little splash of Worcestershire is all he ever gets.
12:28A little splash of Worcestershire?
12:29We'll try that hack.
12:30We'll try that hack.
12:33It brings me right back to my kitchen table.
12:34That's it right there, right?
12:35I love it.
12:36All right.
12:37That is the best.
12:40How's your boudin ball?
12:41Dude, I'm struggling getting them done.
12:43The ones I got done are good.
12:44I got to get...
12:45Can I try this one?
12:46Yeah, please do.
12:48Garlic, onion.
12:49I'm only concerned there's like too much rice and not enough sausage.
12:53Yeah, yeah, yeah.
12:54Not much I can do about it now.
12:55I can't un-rice it and I can't more pork it.
12:57So for better or for worse, this is what we got.
12:5990 seconds, everybody.
13:0190 seconds.
13:02Come on.
13:03Don't make us sit this one out.
13:04I'm about to hit it with a little lemon juice.
13:06That is nice.
13:08Ah, yum.
13:09Ready to rock, baby.
13:11Briscuits and gravy.
13:12There's another biscuits and gravy over there.
13:14Yeah, yeah.
13:15You can put a little bit more.
13:16Fantastic.
13:17How is that?
13:18All right.
13:19All right, break it up, chef.
13:20Okay.
13:21Yes, love it.
13:22You're highlighting the sausage and that's what it is.
13:25Ten, nine, eight, seven.
13:28Garnish, Garnish.
13:29Garnish.
13:30You look pretty.
13:31Get the clothes on there.
13:32Clothes on all of them.
13:33Three, two, one.
13:34Perfect.
13:36Here we go.
13:37Oh my goodness.
13:38You did it.
13:39Good job.
13:40Okay.
13:41Kyle, I can't believe that this is the first time you're working on this station with us.
13:44It just seems like you've been here forever.
13:46Feels like home too, you know?
13:48Oh, this is amazing.
13:49Monique made the choice to bring me onto her team.
13:52I need to bring a win to show her she didn't make the wrong decision.
13:58All right, team Monique, we're here to see how the sausage is made.
14:03Our newest addition to our family, Kyle Wright over here.
14:07Hi.
14:08Yay.
14:09Welcome.
14:10Welcome, Kyle.
14:12So I have a pork and lamb sausage over rustic beans and greens.
14:15I do about 150 pounds of sausage a week at my restaurant.
14:18Wow.
14:20I mean, this is really impressive work.
14:22Mm-hmm.
14:23I get really strong notes of sage, which I love.
14:26It makes it feel very sausage-y.
14:28I wish I had sear on that sausage, though.
14:30Just a little harder crust on the outside.
14:32I understand.
14:34Okay.
14:35Let's move on to Greg's.
14:37Southern biscuit with country gravy and beef sausage.
14:41To cook a biscuit in this element that fast, it's very impressive.
14:45Just lacking that gravy.
14:47I want this biscuit to be sitting in a pool of that gravy.
14:50I was trying to make it a little elegant.
14:52Don't worry about making biscuits and gravy elevated.
14:54Just give us the gravy.
14:56Give you your gravy, huh?
14:57Yeah.
14:58Okay.
14:59Thanks for the memories and the sausage.
15:01Thank y'all.
15:03See you later.
15:05All right.
15:06So many sausages in just one afternoon, my goodness.
15:10I have prepared for you today a smashed longanisa slider with a sunny-side-up quail egg.
15:18This sausage is really craveable and delicious.
15:22The sweetness that's hidden in there with that little spice, I really appreciate.
15:26The egg, I could have done without.
15:28Okay.
15:29Fair.
15:30You're up.
15:31All right.
15:32So what we have here is briskets and gravy.
15:36This takes me back to the country.
15:38Hearing that from you?
15:39Country rich flavor.
15:40The gravy, the richness of the brisket that's in there.
15:43The biscuit, a little bit crunchier than I want it to be.
15:45I think because it's the brisket, I'm not getting a lot of those sausage spices.
15:49Okay.
15:50Well, thank you.
15:51All right.
15:52This is boudin balls, and it's got a ramelade with it.
15:57I am getting so much flavor from that rice that I don't get as much sausage flavor as I want.
16:03It's kind of hidden.
16:04A little more pork in there.
16:05Yeah.
16:06More pork.
16:07More pork.
16:08Always louder for the people in the bag.
16:11All right.
16:14All right.
16:15Let's do a sausage joke, but they're the worst.
16:19Uh, Tyler is up first.
16:21I stuffed lamb sausage into leeks, and then there's a little bit of yogurt underneath.
16:25I was today years old when I had a stuffed leek.
16:28There's so much brightness on this plate.
16:31It almost doesn't feel like I'm eating sausage, but I get the flavors of sausage.
16:35Only thing, I mean, it's all super delicate.
16:37Maybe just a tad more salt in the actual sausage.
16:40Got it.
16:41Up next, it will be our tea.
16:43So we have a Thai-style sausage with a turmeric curry.
16:47This is a really flavorful plate of food.
16:50It's perfectly seasoned, even though it's spicy.
16:52I want it to be spicy.
16:53The only thing I would say is maybe a little bit more of a harder sear on the chicken.
16:58Thyren.
17:00Today I bring you a Louisiana-style hot link sloppy joe sausage.
17:06Hey.
17:07That's hot.
17:08Ooh.
17:09You okay?
17:10You're hiccuping.
17:11I'm gonna be.
17:13If you had had time, would you have put this in a casing?
17:15I would have put it in a casing like I did last week.
17:17Yeah.
17:18The flavor is phenomenal, but the whole thing eats a little mushy.
17:21Okay.
17:22Thank you, judges.
17:23Hey, thanks so much.
17:26I wish you would have cased it.
17:28I'm like, yeah, I wish we had 35 more minutes.
17:30All right, brawlers, it's time to announce the wieners.
17:41Now remember, the two teams with the highest average score will move on to the next round.
17:47With an average score of 8.5 out of 10, the first team into the $10,000 showdown is...
17:56Team Maneet.
17:57Ooh.
17:58Hi.
17:59Yes.
18:00Good luck charm.
18:01Oh.
18:02How's it feel, guys?
18:03Hey, man.
18:04My good luck charm is here now.
18:06Gotcha.
18:07Gotcha.
18:08All right, Team Bobby and Team Antonia.
18:10That means one of your teams is about to compete for $10,000.
18:14And the other will be watching from the cheap seats.
18:17Money on the line always raises the stakes.
18:20I hope we've done enough to stay in the game.
18:22With an average score of 7.4, the second team entering the $10,000 showdown is...
18:32Team Antonia.
18:33Nice!
18:34Nice!
18:35Good job, guys.
18:36Good job.
18:37Let's go.
18:38Nice job.
18:39It's all right.
18:40I needed this money.
18:41And now we have to watch these people cook for $10,000.
18:44Like, this is not a fun place to be.
18:46I'm sorry, Team Bobby.
18:48Your average score was 7.
18:50And that means no team showdown for you.
18:52But on the bright side, you've got the rest of the day off.
18:55And nobody's going home.
18:57Team Maneet.
18:58Team Antonia.
18:59Here's how the $10,000 showdown will work.
19:02First, Maneet and Antonia, why don't you trade stations?
19:07Oh, damn.
19:14All right.
19:18Okay.
19:19Hi, Chef.
19:20Hi.
19:21How are you?
19:22Hi, guys.
19:23Now, brawlers, the captain who just invaded your station is your opponent in this round.
19:32Here we go.
19:33That's right.
19:34It's all of you brawlers against the captains.
19:37Oh!
19:38All right.
19:39All right.
19:40All right.
19:41All right.
19:42All right.
19:43Oh, my goodness.
19:44Here we go.
19:45What?
19:46Why don't you just throw us in the lion's den?
19:48Oh, my goodness.
19:49Here's how the $10,000 showdown will work.
19:53You'll have one hour to prepare a mini feast of three dishes.
19:57Oh, lordy.
19:58Three of our favorite American barbecue classics.
20:02Pork chops, chicken wings, and macaroni salad.
20:07In any style you want.
20:08Brawlers, you can decide how to divide and conquer those dishes.
20:12Captains, you'll be making all three.
20:14I got a stretch.
20:18GOC.
20:19Called to be the boss.
20:21Manita is one of the greatest competition chefs of all time.
20:24I would not want to go against her one-on-one right now.
20:27But three-on-one, I think we have a shot.
20:29When time runs out, we'll judge each matchup head-to-head.
20:33If one team of brawlers beats the enemy captain, you all split $10,000.
20:38All right.
20:39Okay.
20:40If both teams beat the captains, then the best team will get the money.
20:43We'll get the money.
20:44Antonia, how are you feeling?
20:45It's just a lot of dishes.
20:46That's all I'm saying.
20:47The logistics are going through my mind right now.
20:50And also, I'm just so far away.
20:52Can you hear me?
20:53I just hear complaining.
20:55No, I'm just kind of feeling a little nauseous.
20:59OK.
20:59How are you feeling over there, Monique?
21:01Ready to get started.
21:02Yes, indeed.
21:03Yes, indeed.
21:03You're sweet.
21:05You're sweet.
21:06Trust me, I've competed against Monique.
21:08It's no easy feat.
21:09The last three weeks have been really, really brutal.
21:12And now, the only thing to do is win.
21:15No other option.
21:16Are y'all ready to brawl?
21:17Yeah.
21:19Let's go.
21:21Let's have luck, guys.
21:22Be some happy hitters.
21:24Bye, Bobby.
21:25Go, Scott.
21:26Come on, Bobby, let's go.
21:29I'm taking the day off.
21:30I love Austin.
21:31Maybe go find some tacos.
21:34Good food here.
21:35Bobby's bid us farewell for the day.
21:37You know what, though?
21:37I could probably auction that apron for $10,000.
21:40There we go.
21:41It's Bobby's apron.
21:42Should we hold that one?
21:43Let's do the frickin' wings.
21:44Let's do this.
21:45This is a lot of work for the captains to do,
21:48making three dishes in an hour.
21:50And they're at such a disadvantage
21:51with the amount of extra hands the brawlers have.
21:54Mm-hmm.
21:55Oh, yeah.
21:57Look at Chef Antonia double bust-tubbing it.
22:01She's a beast.
22:03I want to know who came up with this challenge.
22:05I was not told about this on my call.
22:09Good luck, Kyle.
22:10Love you, buddy.
22:11Love you guys, too.
22:12Miss him already.
22:13So I'll get the chicken wings and the sauce for the chicken
22:15wings working.
22:16OK.
22:16So I'll get started with the pork.
22:17We'll get the pasta going.
22:18And then we'll meet in the middle.
22:19Antonia has more competition experience
22:21than Greg and I combined.
22:23She won the Tournament of Champions.
22:25We are definitely going to have our work cut out for us.
22:27You're making the macaroni from scratch?
22:29No.
22:33All right, there you go.
22:34Don't break your sweat.
22:34Let's go, buddy.
22:36Got pork in there, some cabbage.
22:38So you want to do pork chop?
22:39Yes, I want to do pork chop.
22:40OK, OK.
22:41You're going to do a sauce?
22:42Some kind of sweet mustard sauce.
22:44Sweet mustard.
22:45Good.
22:45I'll do chicken wings.
22:47OK.
22:47I'll take on the macaroni salad.
22:50Aarti, didn't you have Kashmiri chili over here?
22:52Yes, I do.
22:54I don't want to cook Indian because it's Maneet.
22:58I'm not taking that chance yet.
23:00Maneet is changing the map for women of color and Asian women.
23:05If she wasn't out there, I wouldn't be here.
23:08To beat Maneet, that's a dream.
23:11Oh.
23:11That's a big old fish.
23:12Siren, those are gorgeous.
23:13Oh, those are some big boys.
23:15OK.
23:16It's called Iowa Chops.
23:17Iowa Chops.
23:18Iowa Chops, baby.
23:20This is home sweet home.
23:21I tell you what, you have to season generously, though.
23:24You want to make sure you have a crust.
23:26Iowa is the king of pork, baby.
23:27There is no higher.
23:29He's got to get those suckers on because they're thick.
23:31Yep.
23:31And if you've got some of this Iowa pork in your mouth,
23:34it's a dream come true.
23:36Hello, hello.
23:37I'm right behind you, Chef.
23:38Hello, hello.
23:40Hello, Carson.
23:40Hello, Tyler.
23:41Don't speak too loud because the enemy is right next door.
23:45She is.
23:46Don't call yourself the enemy, Carson.
23:47Tell me your plan.
23:48We love you.
23:49I'm going to do a southern-style chicken wing.
23:51OK.
23:51A little mustard.
23:52I'm going to fry them twice.
23:53Nice and crispy, beautiful caramelized bits.
23:56And you have all this time, you guys.
23:58It's so great.
23:59It would be terrible if somebody had to make all three at once.
24:02It would be terrible.
24:03Oh, why?
24:03Especially if the person wasn't competent.
24:05Thank God you're talented.
24:07What I need to do to take the win is just to make sure
24:10that the flavors are amazing and have my flair to it.
24:14This right over here is a vindaloo wing.
24:16It's got a good amount of heat to it.
24:18Smells so good.
24:19Oh, this is your pasta salad.
24:20Oh, what are you cooking it in?
24:21Humeric.
24:22So I'm going to almost make a kind of a curried pasta.
24:25OK.
24:26And then for your pork chop, what's the plan there?
24:28Tandoori situation, peach, saffron.
24:33Some kind of sweet chutney.
24:34Yes.
24:34On top of the pork chop.
24:36Yes.
24:36OK.
24:37Yeah.
24:37Fantastic.
24:40What's the time?
24:4240 minutes, chef.
24:43Yeah, 40 minutes.
24:44OK.
24:45I need to get in the door.
24:45You have so much time compared to my knee.
24:47Yes.
24:48Yes.
24:49Whoops.
24:50Oh, man.
24:51I am a little bit out of sorts, not oriented as well.
24:55Three against one, I'm definitely feeling the pressure.
24:58I strongly believe that I'm taking too much on this round.
25:02How are you looking on the wings, man?
25:04The wings are looking pretty good.
25:06OK.
25:07Boom.
25:08Chicken's on.
25:09I'm sure that we're not slacking on stuff, because Antonia's really good at details.
25:14And she's kind of a badass.
25:16Let's face it.
25:17Antonia's pretty good at everything.
25:18It's going to be hard.
25:19Oh, my god.
25:22Antonia's an absolute beast in the kitchen.
25:25I know she's sweating it, too.
25:26But Team Innate's had a rough go at it as of late.
25:29So being able to compete against her and get this win would mean a lot.
25:33So I need to get this pork brining just to try to keep as much moisture and flavor as I can in it.
25:37Kyle, you OK?
25:38Doing good.
25:39Right.
25:40I wish I was cooking.
25:41You know, we hate losing.
25:43It cost me $3,333.
25:46But if it's Kyle and Greg, they get to split $10,000.
25:49Yeah, which is huge.
25:50I could definitely take my family on a vacation to see all these awesome pitmasters and visit their places and restaurants.
25:57Greg is an amazing chef.
25:59His reputation in Texas barbecue, that's what really speaks to me.
26:04I'm trying to build the legacy that he has for my family.
26:07Definitely glad to be on Team Innate with Greg here.
26:09You know, you're cooking for pride, dude.
26:11And I'm just getting haze.
26:13Haze?
26:14Haze?
26:15He's like, I'm brining my pork strips.
26:16I was like, that must be nice.
26:18Must be nice you have time to do that.
26:20Right.
26:21Hi, Team Innate.
26:22Hey, how are you, Brooke?
26:23And Antonia.
26:24Yeah, I was like, that just really confused me.
26:27How you feeling, Antonia?
26:29Weird.
26:30Weird?
26:31Confused.
26:32Sorry.
26:33It's OK.
26:34What you making?
26:35I'm going, like, very Mexican right now.
26:36OK, great.
26:37You want to walk with me over to the girl?
26:38I do.
26:39Come on over.
26:40So I've got pork chops here.
26:41I have a little bit of brown sugar, allspice cinnamon, chili powder.
26:45I'm going to go ahead and do that with charred and pickled shishitos.
26:48And then I'm doing chicken wings.
26:49Just a little bit of a spice rub on the outside when they come out.
26:52A dusting and some salsa matcha.
26:54And then I'm going to go a macaroni salad with a cilantro crema.
26:59I feel like I'm square dancing right now.
27:01Yeah.
27:02And forward, and back, and go, and yes.
27:05You feel good on time?
27:06No.
27:07OK.
27:08Not at all.
27:09Understandable.
27:11Team Antonia!
27:12Yes!
27:13You guys all right over there?
27:14We're good.
27:15I want them to win $10,000.
27:17I want them to beat Mineet.
27:18And I want to beat Mineet's team.
27:20We're going hard every single challenge.
27:2230 minutes.
27:24It's already 30 minutes?
27:26What are you talking about?
27:27Seriously?
27:28Yes.
27:29Come on.
27:30My lord.
27:31All right, guys.
27:32Time to hit it with that mop stick like a janitor.
27:34You're mopping me, Big Key.
27:35Love it.
27:36Mopping don't stop it till the mopping don't stop.
27:39Woo-hoo!
27:40I smell like $10,000!
27:42Yeah, it does.
27:43Right now, I'm cooking for my wife.
27:45And anybody that knows anything about Thierry Matthews,
27:48I love myself some Terry Shane Matthews.
27:51With that money, me and the wife can go on vacation.
27:55I owe my wife so much.
27:57I mean, she done drove trucks.
27:59She done hooked up trailers so that I could pursue my barbecue dream.
28:03Those are big boys.
28:04What are we getting there?
28:05Archie, what do you have happening over here?
28:08Oh, so you've got macaroni salad.
28:10I've boiled some eggs.
28:11I made a tiny relish kind of thing.
28:13Uh-huh.
28:14I have some pickled raisins.
28:15Raisins?
28:16Okay.
28:17I'm making sure every single component is seasoned well.
28:20We've got to get this money.
28:21Hi, Monique.
28:22How are you feeling?
28:23Are you feeling like this isn't enough time?
28:26It isn't enough time.
28:27It's not enough time.
28:28So you've got vindaloo wings.
28:29Yeah.
28:30Okay.
28:31Are your sauces ready to go?
28:32Kind of.
28:33Garnishes?
28:34There's a lot that needs to be done, and one hour is really not enough.
28:37Right behind.
28:38I need to make sure that I'm keeping an eye on my pork chops.
28:41For my macaroni salad, I'm making a madras curry vinaigrette, some pickled onions, curry leaves.
28:47Throw it into the fryer.
28:48Are you going to fry these chickpeas?
28:49Already fried.
28:50Already fried?
28:51If you start counting the number of components, I don't know if I'll be able to do it on time.
28:56Right behind.
28:57This is chaos over here, you guys.
29:04Chef, when can I get in the fryer, Monique?
29:07Um...
29:08Monique is a little frazzled, I have to say.
29:11It's a lot to do.
29:12You need both of them?
29:13I need one of them.
29:14Okay, here.
29:15All yours.
29:17So I have to transfer all the wings from one fryer to the other, and by doing that, the
29:24temperature goes down, so I don't think that they are as crunchy and crispy as I would
29:28have liked it to be.
29:29Panicked.
29:31How are we looking, guys?
29:32Feeling good?
29:33Good, good, good.
29:34There's a little coleslaw right there.
29:36You want me to dress that cabbage?
29:37Yes, yes, chef.
29:38If we want to win $10,000, somebody has to make sure that we're all working together and
29:42all on the same page.
29:43I'm going to make you dressing for the coleslaw right here.
29:45In my job, I lead chefs.
29:47At one point, I had six restaurants, and so if leadership is needed, then I will lead.
29:53I'm trying to help where I can because that's the only advantage we have against my knee.
29:58Guys, can I use the other side of your fryer until you're ready?
30:01Yep.
30:02Yes.
30:03Go for it, chef.
30:04After I get my chicken wings frying, I start on my salsa and matcha.
30:06Sesame, peanuts, all the chilies.
30:09I'm a little bit worried about Antonia.
30:12She looks pretty comfortable right now, so.
30:14Yeah.
30:15Sorry.
30:16We're doing a pimento cheese macaroni salad.
30:19We're getting there.
30:20We're getting there.
30:21Working on some pork chops, getting ready to glaze these guys up.
30:28I have some peach preserves in there and gochujang.
30:32Five minutes.
30:33Five minutes left.
30:34Greg, you got plates, bud?
30:36Yeah, I got my plates.
30:37Hey, Antonia, I'm running the pantry.
30:38You need anything?
30:39Uh, yeah, actually.
30:41What do you need?
30:42Two little ramekins for my sauce.
30:44Heard.
30:45Feeling good?
30:46Hey, you got it.
30:47All right, all right.
30:48Are you helping Antonia?
30:49I am.
30:50That's really nice.
30:51That's the enemy.
30:52The enemy.
30:53It's that southern hospitality.
30:55I love them.
30:56I love Kyle and Greg.
30:57They're actually the sweetest.
30:58Got options for you?
30:59Yep.
31:00I want to beat her at her best, right?
31:02I'm not a cut-throat kind of guy.
31:03I just, I like the fight fair.
31:05One time for the state of Iowa.
31:09Yeah.
31:10Let's get it.
31:11Beautiful.
31:12Greg, Kyle, how are you guys doing?
31:14We're good.
31:15We're good.
31:16We're good.
31:17Pushing it.
31:18You know the bragging rights we'll get if we beat Manif?
31:22You don't have to go into detail about how there were three of us.
31:25Yeah.
31:26Reality check.
31:27Two minutes left.
31:28I'm on a whole nother level.
31:29I play a whole nother game.
31:30Mother truck.
31:31Press it over there, Manif.
31:32Come on.
31:33Keep rocking, guys.
31:34So proud of you guys.
31:35We got crema, lime juice, cilantro.
31:36You got the pasta.
31:37You need, uh, greens on it?
31:38Yeah.
31:39Give me some parsley and that thing right there.
31:41Heard.
31:42I hate these machines.
31:43I'm worried about Manif.
31:44She's plating, but...
31:45Not happy with my wings.
31:4610, 9, 8, 7, 6, 5, 4, 3, 4, 4, 5, 4, 5, 4, 5, 4, 5, 5, 5, 5, 5, 6, 5, 6, 7,
32:0410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:14Whoo!
32:15Good job, guys.
32:16How do you do this?
32:17My hands are nasty.
32:18Beautiful, guys.
32:19Really, guys?
32:20Who thought of this one?
32:21Who thought of this one?
32:22Happy with it?
32:23The flavors there?
32:24I think the flavors, yeah.
32:25What?
32:26Wow.
32:27That looks incredible.
32:28I'm actually not very happy with it.
32:29I'm happy with it.
32:30I'm happy with it.
32:31I'm happy with it.
32:32I'm happy with it.
32:33I'm happy with it.
32:34I'm happy with what I've done.
32:35I need it some more time.
32:36Can I go home now?
32:41All right.
32:43Oh, Mineet, you look winded.
32:45I definitely feel winded.
32:47Team Antonia, tell us what you made for us.
32:50So we have a double bone Iowa pork chop coleslaw with some mustard barbecue sauce.
32:59To be that thick, to get this much flavor on it, just beautiful.
33:02Just a beautiful cook on this thing.
33:04I think it's delicious.
33:05I think that coleslaw is nice and bright and herbaceous and full of spice.
33:10All right.
33:11Should we move on to the wings?
33:12Wings?
33:13Smoked chicken wings in a mustard glaze.
33:17Delicious.
33:18There's like the perfect sort of heat and sweet to them.
33:21But that extra sauce seemed to have made the skin just a little soft.
33:25Okay, macaroni salad.
33:27I've had pickled raisins, pickled onions, there's roasted bell peppers, roasted green beans, boiled eggs, and some herbs.
33:37There's so much going on in here.
33:39And fried onions.
33:40Mm-hmm.
33:41And potato chips.
33:42And potato chips.
33:43Yeah.
33:44It's like a little bit too much of an adventure to get through, but it is really interesting macaroni salad in a great way.
33:51You get a little bit of that saltiness from the homemade potato chips, which are amazing.
33:55Yeah.
33:56Those potato chips are great.
33:57All right.
33:58The one-woman show.
33:59Mineet, what did you make for us?
34:01Pistachio crusted tandoori pork chops with peach chutney.
34:06Okay.
34:07First of all, that char that you put on there.
34:11Appreciate it.
34:12You get that barbecue feel.
34:13There's something in the sauce that stands through the peach.
34:17Is it like saffron or something?
34:18Is there saffron in the sauce?
34:19There's saffron, there is fennel, and I'm sure some other things went in which I do not recall.
34:24I blanked out completely for the one hour.
34:26To me, the saffron's a little bit heavy.
34:29Okay, wings.
34:30This is a vindaloo wing.
34:36You know, when we bite into a wing, we tend to look for that first little bit of crunch
34:41or crispiness to it, and I'm just not getting that here.
34:44The sauce is delicious.
34:46It just gets lost a little bit here.
34:48And who made the pasta salad?
34:53So it's a curry pasta salad.
34:55I did a madras curry and a vinegar dressing.
34:58It's a very, like, refreshing salad.
35:00It is so good.
35:01It's so different.
35:03This is very rich.
35:04This is exactly what you need to kind of break that up.
35:07All right.
35:09Thank you, all.
35:12The amount of food that you had to make.
35:14This was hard.
35:15I was so frustrated because I needed some more time.
35:17After the rough couple of weeks that we've had, it would be amazing if me and my team won.
35:22I just...
35:23Yeah.
35:24Everything is crossed.
35:32Oh, my gosh.
35:33Antonio, you really had your hands full here.
35:36Yeah.
35:37We'll let you have a little rest.
35:38And, uh, Team Manit, you can tell us what you made for us.
35:41All right, guys.
35:42We have a raspberry habanero wing with a cilantro lime crema.
35:47Okay.
35:48Oh, Carson, pick the thing up and bite it.
35:51Oh.
35:52We're in the south.
35:53We're in southern backyard right now.
35:55Sup.
35:56What's up?
35:57Sup.
35:58Sup.
35:59I love it.
36:00This is delicious.
36:01I like the char on it, the sweetness.
36:03I want more of that crema because I feel like the sweet char, it bounces it.
36:07Yep.
36:08All right, let's move on to the pork chops.
36:10Pork chops?
36:11Sure.
36:12Peach and gochujang glazed pork chop.
36:15Flavor's good.
36:18The cook on the edge of a little bit over because it's a tad bit chewy.
36:23Gotcha.
36:24I think when you get these charred edges where there's a lot of sauce, that's like where you want to be.
36:29All right.
36:30Macaroni salad.
36:31Yes.
36:32So I've got a pimento cheese macaroni salad.
36:37I was hoping that this would kind of turn me into a lover of pimento cheese.
36:42It didn't quite do it.
36:43I just feel like I just need more texture.
36:45I mean, you could put more cheese in.
36:47More cheese.
36:48As far as I'm concerned.
36:49Very good teamwork for two newbies.
36:52All right, who made all of this?
36:55So I did a dry rub, double cut pork chop, some pickled onions and chishitos.
37:00Beautiful cook on the pork chop.
37:03Tender, the temperature's right.
37:05All of these flavors are here.
37:06I really enjoyed this dish.
37:08Even though I think the pork could use a little more zing, all of the additions, so good.
37:13The chicken wing is a fried chicken wing with lime and salsa matcha.
37:18I personally think that you should open a chicken wing shop.
37:21Oh.
37:22Because the two chicken wings that I've had from you this season have been phenomenal.
37:27Thanks.
37:28So into pasta salad.
37:29I made a cavatappi pasta with a cilantro crema and some shaved radish.
37:35Me being Southern, I prefer no radishes in my macaroni salad.
37:40You know how I feel about vegetables.
37:41I know.
37:42I could have used like a couple more pinches of salt.
37:44Or more cheese to give it that saltiness.
37:46Yeah.
37:47Well, we've got a $10,000 decision to make.
37:49All right.
37:50And I've got to get to the bank before they close.
37:53So let's skedaddle.
37:54Good job, guys.
37:55Good job.
37:56Good job.
37:57Good job.
37:58Good job, guys.
37:59I went from a team that has never lost to a team that's lost three times in a row.
38:03It would be great if Greg and I can beat Antonia.
38:06That'd be a huge confidence booster for both of us.
38:12With $10,000 on the line, you really doubled down on making this a very difficult decision
38:18for us today.
38:19And the good news is no one's going home today.
38:22Yes.
38:23Yeah.
38:24Let's start with the matchup of Team Mineet versus Antonia.
38:30Team Mineet, you gave us a really cohesive, interesting Southern Feast.
38:35But it did have some execution errors.
38:38Antonia, all of your proteins were expertly cooked.
38:42But a few of your flavors could have been turned up a notch.
38:45And now let's talk about Team Antonia versus Mineet.
38:49Team Antonia, you had minor cook issues and one dish could have used editing.
38:55But the flavors were surprising and delicious.
38:58Good job, guys.
38:59Mineet, as always, your food was creative and refreshing.
39:03However, the cook on your wings wasn't quite perfect.
39:06The $10,000 question is, did either team of brawlers beat a captain?
39:12And the answer is, yes.
39:22Yes.
39:23Oh.
39:24And that team is...
39:25Team Antonia.
39:26Yeah!
39:27What?
39:28What?
39:29Oh, man!
39:30Oh, man!
39:31Oh, man!
39:32Oh, man!
39:33Oh, man!
39:34Oh, man!
39:35Oh, nice!
39:36Oh, man!
39:37Hey, that's teamwork.
39:38You beat them.
39:39Oh my God!
39:40Oh!
39:41I get to brag to the world that I beat Mineet.
39:43I get to brag to the world that I beat Monique.
39:53That is awesome.
39:54I'm putting that on my resume.
39:56Congratulations.
39:58That means you just won $10,000.
40:05Oh, wait, that's real money.
40:07I just got so excited.
40:09Best week ever.
40:11Thank you very much, captains.
40:13You can head on out of here.
40:14Can't step on the money.
40:15No.
40:16We did not get a win.
40:17Either I can let this completely beat me down or get up, dust off, you know.
40:24The only place to go from here is up.
40:27Right over here, this one.
40:28Yep.
40:28Done.
40:29Done.
40:30We're out of here.
40:32And brawlers, we have refreshments for you by the fire.
40:35All right.
40:36All right.
40:37So you can hang out and celebrate.
40:39Thank you, Carson.
40:43We just beat Monique.
40:49Y'all better be ready for us next week.
40:51We got you, man.
40:52All right.
40:53Yeah, you gotta look out.
40:55The past year was so tough because I've done some cooking competitions and I really sucked.
41:00And that boost of confidence is coming back.
41:03Awesome.
41:04This is so big for me.
41:05Head up and keep believing in yourself.
41:07You got talent.
41:08You got great food, yeah.
41:09You got talent.
41:10Every single person here deserves to be here.
41:12And, I mean, any one of us can win this thing.
41:14Yeah.
41:15I couldn't say this three weeks ago, but I can say this now.
41:18I want to win.
41:20Yeah.
41:22You can put down the $100 now.
41:24We're not going to take it from you.
41:25No, I'm taking this.
41:26I'm taking this.
41:28I know, girl.
41:28You got it.
41:31We are shaking things up.
41:33Back in the day, they didn't have electricity.
41:36Oh, wow.
41:36I am all cowboy.
41:39Yee-haw!
41:40Thanksgiving Pioneer Woman.
41:41We're in battle right now.
41:43Anybody got some black pepper ribs?
41:44He's trying to get in your mind.
41:45Don't answer him!
41:47Beautiful.
41:48Oh, my goodness.
41:49Did you put your foot in it, Tyler?
41:50My heart, my soul, my foot, my everything.
41:54You're on fire.
41:54Just be careful.
41:57I need a medic.
41:58Oh, my God.
41:59Oh, damn it.
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1:14:59
51:59
54:06
41:31
2:22:00
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48:54
1:05:50
40:21
45:34