- 2 days ago
#CinemaJourney
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Short filmTranscript
00:00Another year, another title.
00:10Not so fast, Blaise.
00:15This is our time.
00:17And you're going down.
00:20And if they keep on coming, let's brawl.
00:30Week 5, Team Bobby's got all four.
00:36All four, Team Bobby, baby.
00:38The whole family's intact there, buddy.
00:40We're the only team that's still here.
00:42We haven't lost yet.
00:43And we want to keep four people on this team
00:45as long as we possibly can.
00:47But something might happen today.
00:49It might get broken up.
00:50Greg is the only one left on Team Mineet.
00:53That means Mineet has an opportunity to steal someone.
00:57Somebody 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.
01:10Yes, I 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.
01:17I know you guys are coming for me.
01:19This will be the biggest comeback story ever.
01:26Ah, man.
01:27Three weeks in the bottom, it's not good for morale.
01:30But I'm still here.
01:31I'm still alive.
01:32You know, we're going to make it happen today, though.
01:34Good morning, everybody.
01:36How's it going?
01:37Hi, Chef.
01:38Good morning, Chef.
01:39Greg, you seem very lonely over there.
01:40You're the last one standing for Team Mineet.
01:42It's all good, man.
01:43So, Mineet, who do you want to steal from Bobby's team?
01:46No, I'm 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 hard 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.
03:06Get 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.
03:12Really?
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.
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.
03:52So excited.
03:53Hello, brawlers.
03:54Hi.
03:55Today, you'll be cooking for $10,000.
04:00What?
04:01What?
04:02Here we go.
04:03Holy .
04:08I want this money.
04:09I need this money.
04:10I don't have a restaurant.
04:11Like, I'm just getting started.
04:13A few thousand dollars is a launch pad.
04:16But to reach the $10,000 showdown, you'll need to survive this next round.
04:21A 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.
05:03Get the black and not black on tracks.
05:04The straps, the straps, the packs, but I wax and wax.
05:06Yes, that's the fact, but I take the slack.
05:07Stop!
05:08Stop!
05:09Stop!
05:10Stop!
05:11Stop!
05:12Stop!
05:13Thoroughly get all your ingredients.
05:15All right.
05:16OK, Kyle!
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.
05:26All right, so guys, last week was rough.
05:30Yes, Chef.
05:31There was kind of a lot of the wheels coming off the bus very, very quickly.
05:35Yes, Chef.
05:36I 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, possibly 18.
06:02What year?
06:03It's 20, 25?
06:04We've been doing this a long time.
06:07Make sure you season well, OK?
06:08Yes, Chef.
06:09Last week, we 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
06:31sachet where I have, you know, my funds.
06:34Cayenne pepper.
06:35When 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 caisson.
06:48Be careful when you patty it or roll it to have it resemble a sausage because you guys
06:53are not casing it.
06:54Yes, Chef.
06:55It's only 45 minutes, and seasoning and casing in that amount of time is actually really difficult
07:00to do.
07:0140 minutes.
07:02Five minutes gone.
07:04$10,000.
07:05Like, 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.
07:13Yeah.
07:14That's for sure.
07:15Yep.
07:16I am making a smashed longanisa sausage with a fried quail egg on top.
07:21I mean, longanisa is like Filipino sausage.
07:24It'll be sweet.
07:25It'll be a little spicy.
07:26What are you making, Brad?
07:27I'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.
07:57It is cooking.
07:58Rice making.
08:01What are you making, Rosalie?
08:03Brisket and gravy, baby.
08:04Brisket?
08:05So I smoke a lot of brisket.
08:07I like using everything I have.
08:08I take the brisket trimmings.
08:10I 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.
08:27Like, it's expensive.
08:28It adds up.
08:29So 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
08:43people.
08:44Yeah.
08:45Do you make sausage all the time?
08:46All the time.
08:47Oh, I love that so much.
08:48I 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.
09:03I started sausage making with my dad years ago.
09:06My father was a chef, and he was my hero.
09:08I wanted to be just like him.
09:10One 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 .
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?
09:48So, can he work as fast as me?
09:50No.
09:53Hi, Tyler.
09:54Hi, Chef.
09:55How are you today?
09:56Good, how are you?
09:57Good.
09:58What's happening over here?
09:59I'm making lamb 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
10:09out delicious.
10:10So, it's been sort of a Tyler trick for a while.
10:14Bobby, what you got going on?
10:16Making some breakfast tacos.
10:17Breakfast tacos.
10:18Breakfast tacos.
10:19Not part of the challenge.
10:20Not 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
10:26for 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.
10:35I really want this to look good.
10:36Perfect.
10:37All right.
10:38Just waiting on that damn rice cooking orchard.
10:40Oh, shoot.
10:41Got to be patient with it.
10:42Pork's cooking, rice cooker's spinning.
10:47No idea when this thing's going to be done.
10:48There's nothing counting.
10:49There's no timer.
10:50It's just spitting out steam and spinning.
10:52It's just spitting out steam and spinning.
10:53It's just doing a little circle here?
10:54Yep, it's just going.
10:55Sucker's done.
10:56Just beeps at me, orchard?
10:57No, it's going.
10:58It'll start to have time on top of it.
10:59Don't peek, though.
11:00Give it five more minutes.
11:01I'm not peeking.
11:02Give it five more minutes and we'll look at it.
11:03I'm panicking.
11:04It's a big difference.
11:05Come on, rice.
11:06Come on, rice.
11:07If my rice doesn't cook, I don't have a dish.
11:08If it's not going to get done in five minutes, I'm going to be, you're going to see panic
11:26bread.
11:28Orchard, 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.
11:56We have cilantro, bacon.
11:59You're almost there.
12:00We done?
12:01Almost?
12:02Yeah, look at that.
12:03Get it.
12:04Get it.
12:05Rice is cooked.
12:06I'm crying here.
12:07Thank goodness it is done.
12:09The rest is good.
12:10Beautiful.
12:11I'm feeling good.
12:12Just got to get these balls made.
12:13Six 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.
12:20You 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.
12:31It brings me right back to my kitchen table.
12:34That's it right there?
12:35I love it.
12:36All right.
12:37That is the best.
12:39How'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.
12:47Garlic, onion.
12:48I'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.
13:07Ah, yum.
13:09Ready to rot, baby.
13:10Brisket's 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?
13:18Oh, break it up, chef.
13:20Okay.
13:21Yes.
13:22Love it.
13:23Your highlighting's a sausage and that's what it is.
13:25Ten, nine, eight, seven, six, five, four, three, 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.
13:47You know?
13:48Wow, this is amazing.
13:49Mineet made the choice to bring me onto her team.
13:51I need to bring a win to show her she didn't make the wrong decision.
13:58All right, team Mineet.
13:59We're here to see how the sausage is made.
14:02Our newest addition to our family, Kyle Wright over here.
14:07Hi.
14:08Yay.
14:09Welcome.
14:10Welcome, Kyle.
14:12I'm a good time sausage over rustic beans and greens.
14:15I do about 150 pounds of sausage a week at my restaurant.
14:18Wow.
14:19I 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.
14:30It was just a little harder crust on the outside.
14:32I understand.
14:33Okay.
14:34Let'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.
15:10My goodness.
15:11I have prepared for you today a smashed longanisa slider with a sunny side up quail egg.
15:18This sausage is really craveable and delicious.
15:23The sweetness that's hidden in there with that little spice, I really appreciate.
15:27The 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.
15:34This takes me back to the country.
15:37Hearing that from you?
15:38Country rich flavor.
15:39The 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.
15:52All right.
15:53This is boudin balls and it's got a ramelot 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.
16:15I do a sausage joke, but they're the worst.
16:19Tyler 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.
16:29There'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.
16:36I 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.
16:59Thyrin.
17:00Today I bring you a Louisiana style hot link sloppy joe sausage.
17:06Hey.
17:08It's hot.
17:09You okay?
17:10You're hiccuping.
17:12I'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.
17:22Okay.
17:23Thank you, judges.
17:24Hey, thanks so much.
17:27I wish you would have cased it.
17:28I'm like, yeah, I wish we had 35 more minutes.
17:35All right, brawlers.
17:36It's time to announce the wieners.
17:38Now 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...
17:53Team Maneet.
17:57Ooh!
17:58Hi!
17:59Hello, Chris.
18:00Good luck charm.
18:01Oh!
18:03How's it feel, guys?
18:04Hey, man.
18:05My good luck charm is here now.
18:07Congratulations.
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.
18:16Money on the line always raises the stakes.
18:19I hope we've done enough to stay in the game.
18:21With an average score of 7.4, the second team entering the $10,000 showdown is...
18:31Team Antonia.
18:32Nice!
18:33Nice!
18:34Let's go.
18:35Good job, guys.
18:36Let's go.
18:37Nice job.
18:38It's all right.
18:39I needed this money.
18:40And now we have to watch these people cook for $10,000.
18:43Like, 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?
19:06Oh, damn.
19:07All right.
19:08Okay.
19:09Hi, Chef.
19:10Hi, Chef.
19:11How are ya?
19:12Hi, guys.
19:13Now, brawlers, the captain who just invaded your station is your opponent in this round.
19:29Here we go.
19:30That's right.
19:31It's all of you brawlers against the captains.
19:36Oh!
19:37All right.
19:38All right.
19:39All right.
19:40All right.
19:41Oh, my goodness.
19:42Here we go.
19:43What?
19:44Why don't you just throw us in the lion's den?
19:47Oh, my goodness.
19:48Here's how the $10,000 showdown will work.
19:52You'll have one hour to prepare a mini-feast of three dishes.
19:57Oh, Lord.
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.
20:15I gotta stretch.
20:18T.O.C.
20:19Cost to be the boss.
20:21Maneet 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,
20:36you all split $10,000.
20:38All right.
20:39Okay.
20:40If both teams beat the captains, then the best team will get the money.
20:43Antonia, 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.
20:49And also, I'm just so far away.
20:51Can you hear me?
20:52I just hear complaining.
20:55No, I'm just kind of feeling a little nauseous.
20:58Okay.
20:59How are you feeling over there, Maneet?
21:01Ready to get started.
21:02Yes, indeed.
21:03Yes, indeed.
21:04You're sweet.
21:05You're sweet.
21:06Trust me.
21:07I've competed against Maneet.
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!
21:18Yeah!
21:19Let's go!
21:21Let's have luck, guys!
21:24Bye, Bobby!
21:25Let's go!
21:26Let's go!
21:29I'm taking the day off.
21:30I love Austin.
21:31Maybe go find some tacos.
21:33Good food here.
21:34Bobby's bid us farewell for the day.
21:37You know what, though?
21:38I could probably auction that apron for $10,000.
21:40There we go.
21:41It's Bobby's apron.
21:42It's Bobby's apron.
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, my God.
21:57Look at Chef Antonia double bust-tubbing it.
22:00She's a beast.
22:01She's a beast.
22:02I want to know who came up with this challenge.
22:04I was not told about this on my call.
22:08Good 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 wings working.
22:16OK.
22:17So I'll get started with the pork.
22:18We'll get the pasta going.
22:19And then we'll meet in the middle.
22:20Antonia has more competition experience than 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 making the macaroni from scratch?
22:29No.
22:33All right, there you go.
22:34Let's go, buddy.
22:35Got pork in there, some cabbage.
22:37So you want to do pork chop?
22:38Yes, I want to do pork chop.
22:39OK.
22:40OK.
22:41You're going to do a sauce?
22:42Some kind of sweet mustard sauce.
22:44Sweet mustard.
22:45Good.
22:46I'll do chicken wings.
22:47OK.
22:48I'll take on the macaroni salad.
22:50Aarti, didn't you have Kashmiri chili over here?
22:52Yes, I do.
22:55I don't want to cook Indian because it's Manit.
22:58I'm not taking that chance yet.
23:00Manit 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 Manit?
23:09That's a dream.
23:11Oh.
23:12Siren, those are gorgeous.
23:13Oh, that's some big boys.
23:15OK.
23:16They call Iowa chops.
23:17Iowa chops.
23:18Iowa chops.
23:19Iowa chops, baby.
23:20This is home sweet home, I tell you what.
23:22You have to season generously, though.
23:24You want to make sure you have a crust.
23:25Iowa is the king of pork, baby.
23:27There's no higher.
23:28He's got to get those suckers on, because they're thick.
23:30Yep.
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.
23:39Hello, 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.
23:52A little mustard.
23:53I'm going to fry them twice.
23:54Nice 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.
24:03Especially 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 that the flavors are amazing and have my flair to it.
24:14This right over here is a vindaloo wing.
24:17It'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?
24:21Turmeric.
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.
24:32Some kind of sweet chutney.
24:34Yes.
24:35On top of the pork chop.
24:36Yes.
24:37OK.
24:38Yeah.
24:39Fantastic.
24:42What's the time?
24:4340 minutes, chef.
24:4440 minutes, OK?
24:45I need to get in the door.
24:46You have so much time compared to my knee.
24:49Whoops.
24:50Oh, man.
24:51I am a little bit out of sorts.
24:54Not oriented as well.
24:56Three 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?
25:05The wings are looking pretty good.
25:06OK.
25:07Boom.
25:08Chicken's on.
25:09We got to make sure that we're not slacking on stuff,
25:12because Antonia is really good at details,
25:14and she's kind of a badass.
25:17Let's face it.
25:18Antonia's pretty good at everything.
25:19It's going to be hard.
25:22Oh, my God.
25:23Antonia's an absolute beast in the kitchen.
25:26I know she's sweating it too, but Team Innate's had a rough go at it
25:29as of late.
25:30So being able to compete against her and get this win would mean a lot.
25:33So I need to get this pork brining,
25:35just 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.
25:42You know, we hate losing.
25:43It cost me $3,333.
25:45But 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
25:53to see all these awesome pitmasters
25:55and visit their places and restaurants.
25:57Greg is an amazing chef.
25:59His reputation in Texas barbecue,
26:02that'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.
26:10You know, you're cooking for pride, dude.
26:12And I'm just getting haze.
26:13Haze?
26:14Haze?
26:15He's like, I'm brining my pork chips.
26:17I was like, that must be nice.
26:18Must be nice if 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.
26:26How you feeling, Antonia?
26:29Weird.
26:30Weird?
26:31Confused.
26:32Sorry.
26:33It's okay.
26:34What you making?
26:35I'm going, like, very Mexican right now.
26:36Okay, great.
26:37You want to walk with me over to the grill?
26:38I do.
26:39Come on over.
26:40So I've got pork chops here.
26:41I have a little bit of brown sugar, all-spiced cinnamon,
26:44chili powder.
26:45Gonna 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 gonna 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.
27:07Okay.
27:08Not at all.
27:09Understandable.
27:11Team Antonia!
27:12Yes!
27:13You guys all right over there?
27:15We're good.
27:16I want them to win $10,000.
27:18I want them to beat Mineet.
27:19And I want to beat Mineet's team.
27:21We're going hard every single challenge.
27:2330 minutes!
27:25It's already 30 minutes?
27:27What are you talking about?
27:28Seriously?
27:29Yes!
27:30Come on.
27:31Thank my lord.
27:32All right, guys.
27:33Time to hit it with that mop stick like a janitor.
27:35You're mopping me, Big T.
27:36Love it.
27:37Mop it don't stop.
27:38Fit till the mopping don't stop.
27:40Woo-hoo!
27:41I smell like $10,000!
27:43Yeah, it does.
27:44Right now, I'm cooking for my wife.
27:46And anybody that knows anything about Tyron Matthews, I love myself some Terry Shane Matthews.
27:52With that money, me and the wife can go on vacation.
27:55I owe my wife so much.
27:58I mean, she done drove trucks.
28:00She done hooked up trailers so that I could pursue my barbecue dream.
28:04Those are big boys.
28:05What are we getting there?
28:06Artie, what do you have happening over here?
28:09Oh, so you've got macaroni salad.
28:11I've boiled some eggs.
28:12I made a tiny relish kind of thing.
28:14Uh-huh.
28:15I have some pickled raisins.
28:16Raisins?
28:17Okay.
28:18I'm making sure every single component is seasoned well.
28:20We've got to get this money.
28:22Hi, Munit.
28:23How are you feeling?
28:24You 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 you ready to go?
28:32Kind of.
28:33Garnishes?
28:34Sort of.
28:35There is 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.
29:00Chef, when can I get in the fryer, Mineet?
29:07Um...
29:08Mineet 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 temperature
29:24goes down, so I don't think that they are as crunchy and crispy as I would have liked it to be.
29:29Panicked.
29:30How 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.
29:59Guys, 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.
30:07Sesame, peanuts, all the chilies.
30:10I'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.
30:26Working on some pork chops, getting ready to glaze these guys up.
30:29I 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, Tony, 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?
30:46Got it.
30:47All right.
30:48All right.
30:49Kyle, are you helping Antonia?
30:50I am.
30:51That's really nice.
30:52That's the enemy.
30:53The enemy?
30:54It's that southern hospitality.
30:56I love them.
30:57I love Kyle and Greg.
30:58They're actually the sweetest.
30:59Got options for you?
31:00Yep.
31:01I want to beat her at her best, right?
31:03I'm not a cut-throat kind of guy.
31:04I just, I like to fight fair.
31:09One time for the state of Iowa!
31:11Yeah!
31:12Let's get it!
31:13Beautiful.
31:14Greg, Kyle, how are you guys doing?
31:15We're good.
31:16We're good.
31:17We're good.
31:18We're good.
31:19Pushing it.
31:20You know the bragging rights we'll get if we beat Monique?
31:22You don't have to go into detail about how there were three of us.
31:25Yeah.
31:26Reality check.
31:27It's two minutes left.
31:28I'm on a whole nother level.
31:30I play a whole nother game.
31:39Mother truck.
31:40Crush it over there, Monique.
31:42Come on.
31:43Keep rocking, guys.
31:44So proud of you guys.
31:45We got crema, lime juice, cilantro.
31:46You got pasta.
31:47You need greens on it?
31:48Yeah.
31:49Give me some parsley and that thing right there.
31:50Heard.
31:51I hate these machines.
31:52I'm worried about Monique.
31:53She's plating, but...
31:54Not happy with my wings.
31:55Ten, nine, eight, seven, six, five, four, three, two, one.
32:00Woo!
32:01Good job, guys.
32:15How'd you do this?
32:16My hands are nasty.
32:17Beautiful, guys.
32:18Really, guys?
32:19Who thought of this one?
32:20Who thought of this one?
32:22Who thought of this one?
32:24Who thought of this one?
32:26Happy with it?
32:27I think the flavor's there.
32:28I think the flavor's there.
32:29What?
32:30Wow.
32:31That looks incredible.
32:33I'm actually not very happy with what I have done.
32:35I need it some more time.
32:37Can I go home now?
32:43All right.
32:44Oh, Mineet, you look winded.
32:46I definitely feel winded.
32:49Team Antonia, tell us what you made for us.
32:51So we have a double bone Iowa pork chop coleslaw
32:55with some mustard barbecue sauce.
32:58To be that thick, to get this much flavor on it,
33:01just 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
33:08and 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.
33:22But that extra sauce seemed to have made the skin
33:24just a little soft.
33:26Okay, macaroni salad.
33:28I've had pickled raisins, pickled onions.
33:31There's roasted bell peppers, roasted green beans,
33:35boiled eggs, and some herbs.
33:38There's so much going on in here.
33:39And fried onions.
33:41Mm-hmm.
33:42And potato chips.
33:43And potato chips.
33:44Yeah.
33:45It's like a little bit too much of an adventure to get through.
33:47But it is really interesting macaroni salad in a great way.
33:51You get a little bit of that saltiness from the homemade potato chips,
33:54which are amazing.
33:55Yeah, those potato chips are great.
33:56All right, the one-woman show.
33:58Mineet, 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.
34:14There'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.
34:20There is fennel.
34:21And 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.
34:28Okay, wings.
34:30This is a vindaloo wing.
34:37You know, when we bite into a wing, we tend to look for that first little bit of crunch or crispiness to it.
34:42And I'm just not getting that here.
34:44The sauce is delicious.
34:45It just gets lost a little bit here.
34:47And who made the pasta salad?
34:50So it's a curry pasta salad.
34:55I did a madras curry and a vinegar dressing.
34:58It's 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.
35:06All right.
35:08Thank 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.
35:36We'll let you have a little rest.
35:38And Team Manit, you can tell us what you made for us.
35:42All right, guys.
35:43We have a raspberry habanero wing with a cilantro lime crema.
35:48Okay.
35:49Oh, Carson, pick the thing up and bite it.
35:51Oh.
35:52You'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.
36:02I like the char on it.
36:03The sweetness.
36:04I want more of that crema because I feel like the sweet char...
36:07It bounces it.
36:08Yep.
36:09All right.
36:10Let's move on to the pork chops.
36:11Pork chops?
36:12Sure.
36:13Peach and gochujang glazed pork chop.
36:16Flavor'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
36:29want to be.
36:30All right.
36:31Macaroni salad.
36:32Yes.
36:33So I've got a pimento cheese macaroni salad.
36:38I was hoping that this would kind of turn me into a lover of pimento cheese.
36:43It didn't quite do it.
36:44I just feel like I just need more texture.
36:46I mean, you could put more cheese in.
36:48More cheese.
36:49As far as I'm concerned.
36:50Very good teamwork for two newbies.
36:52All right.
36:53Who made all of this?
36:55So I did a dry rub, double cut pork chop, some pickled onions and shishitos.
37:01Beautiful cook on a pork chop.
37:03Tender.
37:04The temperature's right.
37:05All of these flavors are here.
37:07I really enjoyed this dish.
37:08Even though I think the pork could use a little more zing, all of the additions, so
37:13good.
37:14The 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.
37:41You know how I feel about vegetables.
37:42I know.
37:43You could have used like a couple more pinches of salt.
37:45Or more cheese to give it that saltiness.
37:47Well, we've got a $10,000 decision to make.
37:50All right.
37:51And I've got to get to the bank before they close.
37:53So let's skedaddle.
37:54Good job.
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.
38:04It would be great if Greg and I can beat Antonia.
38:07That'd be a huge confidence booster for both of us.
38:09With $10,000 on the line, you really doubled down on making this a very difficult decision for us today.
38:19And the good news is no one's going home today.
38:22All right.
38:23Yes.
38:24Yes.
38:25Yeah.
38:26Let's start with the matchup of team Mineet versus Antonia.
38:31Team Mineet, you gave us a really cohesive, interesting Southern feast.
38:36But it did have some execution errors.
38:39Antonia, all of your proteins were expertly cooked.
38:43But a few of your flavors could have been turned up a notch.
38:46And now let's talk about team Antonia versus Mineet.
38:50Team 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.
39:25And that team is, Team Antonia.
39:40Yeah.
39:41Yeah.
39:42What?
39:43What?
39:44Oh, man.
39:45Nice.
39:46Hey, that's teamwork.
39:47You beat them.
39:48Oh, my God.
39:49I get to brag to the world that I beat Mineet.
39:53That is awesome.
39:54I'm putting that on my resume.
39:56Congratulations.
39:57Woo!
39:58That means you just won $10,000.
40:03Woo!
40:04Oh, wait.
40:05That's real money.
40:06I 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?
40:28This one?
40:29Yep.
40:30Done?
40:31Done.
40:32We're out of here.
40:33And 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.
40:48We just beat Mineet.
40:49Y'all better be ready for us next week.
40:51We got you, man.
40:52All right.
40:53Yeah, you got to 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.
41:03So this is so big for me.
41:05Head up and keep believing in yourself.
41:08You got talent.
41:09You got great food, yeah.
41:10You got talent.
41:13Every single person here deserves to be here.
41:14And, I mean, any one of us can win this thing.
41:15Yeah.
41:16I couldn't say this three weeks ago, but I can say this now.
41:19I want to win.
41:23You can put down the $100 now.
41:24We're not going to take it from you.
41:26I'm taking this.
41:27I'm taking this.
41:28I know, girl.
41:29You got it.
41:31We are shaking things up.
41:33Back in the day, they didn't have electricity.
41:36Oh, wow.
41:37I am all cowboy.
41:39Yee-haw.
41:40That's giving Pioneer Woman.
41:41We're in battle right now.
41:42Anybody got some black pepper ribs?
41:44He's trying to get in your mind.
41:45Don't answer him.
41:46Beautiful.
41:47Oh, my goodness.
41:48Did you put your foot in a towel?
41:50My heart, my soul, my foot, my everything.
41:53You're on fire.
41:54Just be careful.
41:55I need a medic.
41:56Oh, my God.
41:57Oh, damn it.
41:58I need a medic.
41:59Oh, my God.
42:00Oh, damn it.
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