- 6/30/2025
#CinemaJourney
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00:00Another year, another title.
00:10Not so fast, Blaze.
00:16This is our time.
00:18And you're going down.
00:20They keep on coming.
00:22Let's brawl.
00:30All right, week six, ma'am.
00:33Back on the ranch.
00:34Hey, what about Team Antonia?
00:36Congratulations.
00:37Last week, we won $10,000.
00:41And we beat one of my idols, Manin.
00:45I want to ride on that high.
00:46I want to just keep winning and winning.
00:48What is that?
00:49Chuck wagon?
00:50Oh, where's all the smokers?
00:52Oh, nothing's here.
00:54Well, well, well.
00:55If it isn't what I grew up cooking on.
00:57There's a chuck wagon, got a campfire,
00:59and there's a ton of cast irons.
01:01This is my skill set.
01:02Y'all gonna learn today.
01:04Let's go.
01:05So, Bobby, how was your day off?
01:07Went to the spa, got a massage?
01:09Yeah, well, not really.
01:10I actually found an all-you-can-eat taco buffet.
01:13That's how I spent my day.
01:14Let's not forget why you had the day off, shall we?
01:16Well, it wasn't my team's strongest performance.
01:19I'm sorry, Team Bobby.
01:20That means no team showdown for you.
01:22But on the bright side, you've got the rest of the day off.
01:25You know, Bobby, Antonia and I had to cook three dishes.
01:28Three dishes in one hour.
01:29Yeah, I feel like we're in the thick of it all the time,
01:32and you're just kind of cruising through the whole thing.
01:35Why don't you guys stop worrying about me
01:36and start worrying about what's gonna happen today?
01:41Good morning, everybody.
01:42Good morning.
01:43We're just past the halfway mark.
01:45So far, we've taken it easy on you.
01:46What?
01:47Uh, yeah.
01:48I feel like I'm having a different experience.
01:50Me too.
01:51Yeah, well, nothing's gonna be easy from here on out.
01:53That's for sure.
01:54You guys want to be master of Q.
01:55You gotta be ready for anything.
01:57So today's gonna be a little different.
01:58Yeah, where's the catch?
01:59Instead of going into the advantage challenge,
02:02we're starting things off straight into the team brawl.
02:05Wow.
02:06Let's go.
02:07That's what you live for right here, baby.
02:08That's what you live for.
02:09Let's bring out the judges.
02:12Well, howdy, brawlers.
02:14Hi, Carson.
02:16Are we ready to kick it a little old school this morning?
02:20Yes.
02:21Oh, yes.
02:22Well, that's great,
02:23because we are headed out on the trail
02:24for some good old-fashioned cowboy cooking today.
02:30Yeehaw.
02:31The late 1800s were the heyday of the chuckwagon
02:34when cowboys would gather around chuckwagons just like this
02:37for a hot filling meal.
02:39For today's team brawl, you'll have five hours
02:41to cook up a hearty, filling, cowboy-worthy feast
02:45using nothing but your campfires and some cast iron.
02:48Beautiful.
02:49And managing those cooking fires all day
02:51is just part of the fun.
02:52Back in the day, they didn't have electricity
02:54out on the trail,
02:55so all of your blenders and food processors are gone.
03:00Oh, wow.
03:02Oh, hell no.
03:05There will be an advantage challenge in one hour.
03:08Are y'all ready to brawl?
03:09Oh, yeah.
03:10Let's go!
03:11Well, westward ho!
03:13Let's go!
03:14Woo!
03:15Go!
03:16Go!
03:17Go!
03:18Okay, I'm right behind you guys.
03:21Can I get the oxtails, please?
03:23Everyone's casually shopping before they hit the trail.
03:26Yeah, get some for yourself.
03:30Okay.
03:31That's the only setup that we have, right?
03:33So for this week, we are at the mercy of the elements,
03:36and that makes me a little bit anxious.
03:39As long as we have a rip and hop zone, a medium zone,
03:42and a low zone and a no zone.
03:43A lot of fire management here.
03:45Yeah, a lot of fire management and a good amount of time.
03:47Listen, week six.
03:48The team's working great.
03:49So my role today is to kind of just keep everyone on track, right?
03:53We don't want the wheels to come off the chuck wagon.
03:56I'm thinking about doing spice tri-tip with an oxtail marmalade.
03:59Okay.
04:00I'm gonna do some roast onions and some mushrooms.
04:01Okay, perfect.
04:02I'm gonna do duck and beans.
04:03Mm-hmm.
04:04So black-eyed peas with just duck legs.
04:07I just want to slowly cook them for as long as possible.
04:10And then I'm gonna do cornbread.
04:12Man, oh, man.
04:13Let's go back.
04:15Couple episodes.
04:16Chili contest.
04:17We have to plate 36 plates of food right now.
04:20Chef, you're so right.
04:21Antonia's right.
04:22I have no time to make this cornbread.
04:24I need to forget about it.
04:25Cornbread is like the bane of my existence.
04:27All right, so what are you making?
04:29I'm making a mop-style cowboy open-fire rib.
04:33But I do think we need some kind of, like, cabbage slaw,
04:36like something fresh that goes with that, okay?
04:39Yes, yes.
04:40When we think of chuck wagon, I think of meat, potatoes, beans,
04:43things that stick to your ribs.
04:45So that's kind of the theme.
04:47Quintessential chuck wagon food,
04:50but with, like, the best flair you've ever seen.
04:55Okay, this is it.
04:56I mean, this is the first time the three of us are working together,
04:58so it's, like, the first time that we learn how to dance.
05:00Sure.
05:01Last week, I gained a new member in my team, Kyle.
05:03However, I had to compete against Team Antonia.
05:06So I am really, really hungry for a win right now.
05:10I'm going to do a duck and andouille sausage gumbo.
05:13I do think along with that,
05:14some dirty rice would be absolutely amazing.
05:16The other thing that I'm thinking is, like,
05:18a side of corn bean salad.
05:20That's a great idea.
05:21I'll go ahead and I'll do a red meat, so.
05:23Okay.
05:24It's a chuck wagon cowboy, right?
05:26And then, like, a berry and dumpling.
05:27I love that idea.
05:28Do some blackberries over there,
05:29so I'll do a blackberry.
05:30The inspiration for the feast is that it is an homage
05:32to our southern cowboys.
05:33I feel pretty good about this challenge,
05:35but our team is kind of at a disadvantage.
05:37We have the least amount of people,
05:38and we've been together the least
05:40to make that team dynamic happen.
05:42Communication's going to be key.
05:43I think this will be amazing.
05:45So we're going to go Chino Latino style, right?
05:49I love it.
05:50Okay.
05:51We're going to do a Chino Latino feast,
05:52which is an Asian-Latin fusion.
05:54We've got orchid that's got those flavors.
05:56I'm really comfortable with the Latin flavors.
05:58So is Rosie.
05:59So what are you doing?
06:00It's called secco.
06:01It's a braised stew.
06:02I'm going to take oxtail, chuck roast.
06:04I love oxtail.
06:05I could do a dessert as well.
06:06Perfect.
06:07Well, I'll grab a pork butt and hang them up,
06:08go to the fire.
06:09So the starch-wise, I'm going to do the noodles,
06:11Asian flavors.
06:12You want me to make you noodles?
06:13You want fresh noodles?
06:15You don't mind?
06:16Done.
06:17All right, fantastic.
06:18What about fire management?
06:19I can do it.
06:20I'm good.
06:21Okay. You're the pro, man.
06:22This is your deal.
06:23Set it up how you want it.
06:24Because I have some of the most experience
06:25over the campfire,
06:26I have volunteered to be in charge of the fire.
06:28Yeah, yeah, get it going.
06:29They're cooking with live fire,
06:30and live fire can be a tough cook.
06:32Yeah.
06:33So the difference in cooking them
06:35inside an enclosed smoker is
06:37the heat is more maintained,
06:39and everything is cooking a lot more evenly.
06:41It's more like an oven, right?
06:42Yeah, it's pretty much like an oven
06:44versus when you're cooking over that live fire,
06:46you have to keep adjusting your coals,
06:48and you always have to be paying attention to it.
06:50Right.
06:51I'll put some coals right down here, okay?
06:52Okay.
06:53And I'm going to just have some kind of built up
06:55on the sides that way we can rake over
06:56and whatever we need.
06:57This challenge is all about live fire,
06:59so we have to keep on making sure
07:01that we are communicating with each other
07:02to tend to the fire.
07:04Kyle.
07:05How are you, Rodney?
07:06Oh, man, I'm just trying to cook over the fire today.
07:09Brings it right back home to the mountains.
07:10I live in the Southern Appalachian Mountains,
07:12and I go camping quite a bit with my family.
07:14Campfire cooking is the only way to go out there.
07:16Some guys roast marshmallows and hot dogs.
07:18I'm making a big old steak.
07:19Okay.
07:20You have yet to be on the bottom.
07:22You're on a new team.
07:23You know, it's bittersweet leaving them,
07:25but this feels great over here.
07:27I feel like me coming over here,
07:28giving them a little new life, and...
07:29All right.
07:30I know.
07:31How are you feeling, Greg?
07:32I'm feeling great, man.
07:33See? I told you.
07:34I got my roux working for my gumbo right here.
07:36Then I'm going to start cooking off my duck and sausage
07:39over here in a second.
07:40I mean, gumbo.
07:41Gumbo, yeah.
07:42Texas, Louisiana.
07:43Any time you get a chance to cook about a pot of gumbo,
07:46you can.
07:47Okay.
07:48At both my restaurants,
07:49I have a lot of Creole and Cajun influences.
07:51My mom and grandmother taught me how to make gumbo.
07:53I can hear my mom's voice in my head right now telling me,
07:56boy, if you burn my room...
07:59All right.
08:00Well, good luck.
08:01All right.
08:02Thank you so much, Rob.
08:05Hi, Carson.
08:06Well, howdy, partners.
08:08How's it going over here in the wild, wild west?
08:10It's good.
08:11Doing good.
08:12What are you making?
08:13What's the menu?
08:14So we're doing this, like, Chino Latino thing.
08:15I'm wearing chinos.
08:16I love it.
08:17I love it, Carson.
08:18So I am doing a braised dish.
08:21It's an Ecuadorian dish.
08:22The word seco basically means to braise in beer.
08:25And what is the steak?
08:26So this is the chuck roast.
08:27Well, chuck roast sounds perfect,
08:29because we're on a chuck wagon.
08:30Exactly.
08:31There we go.
08:33And Bobby's making pasta?
08:34Yes.
08:35Making noodles for my girl here working.
08:36Oh, okay.
08:37I'm so excited.
08:38And I'm making a beautiful puncet sauce
08:40with garlic, ginger, shallots, soy,
08:42and right now it's just going to be simmering,
08:44simmering all day.
08:45Your sauces are so good, by the way.
08:47How do you guys feel about cooking on, like, a campfire?
08:49It's my bread and butter, baby.
08:50Is it?
08:51Yeah, that's why I learned how to do it on.
08:52You've done this before.
08:53Well, I grew up going to camp.
08:54No.
08:55Then I was a camp counselor,
08:56and we had to cook over the fire with the campers.
08:58Best time in the world.
08:59I love it.
09:00I know Rodney loves a good pork butt over there.
09:02So, man, we're going to give it to him on this deal.
09:04Brad, you can see, has some pork roast.
09:07My guess is that he's going to continue to rotate
09:10his proteins over that fire.
09:12He's wanting more smoke on it.
09:14I think all those years of being in barbecue competition
09:16has given him confidence and competence.
09:19Mm-hmm.
09:20And that is a great combo.
09:21Antonia, you remember that chapter in Escoffier
09:24where he's like, how to cook for a cowboy?
09:26You know, when Bobby calls you and says,
09:28hey, do you want to do the barbecue brawl?
09:30You're like, of course.
09:31Of course.
09:32And you're like, how difficult is it going to be, right?
09:34How difficult could it be?
09:35Yes.
09:36And then all of a sudden, it's like, by the way,
09:37you have this one flame to cook an entire 18-course meal on.
09:43Oh, man.
09:44I'm going to make some ribs.
09:45I'm making some cowboy ribs.
09:48Ribs are my forte.
09:50I haven't seen ribs over fire cooked a lot.
09:53I mean, normally ribs are low and slow.
09:56But one thing this contest has given me is confidence.
09:59So I'm going into unknown waters.
10:01But I know I can get it done.
10:02Week after week, Dyeron has been taking on the proteins,
10:05the meats, which he does so well.
10:08But we are actually getting a piece of meat from Tyler
10:11for the first time.
10:13So it's a big deal that I'm cooking meat.
10:15It's been six long weeks with no meat.
10:18And barbecue brought relatively little meat.
10:20But I'm going big meat today.
10:21All meat all the time today.
10:22The oxtail is the first thing I want to get started on
10:24because this is going to take three and a half to four hours
10:27to cook.
10:28So I get them searing in my pan.
10:30A lot of bending over today.
10:31My ass.
10:32I'm starting to regret my jeans decision.
10:35Chef, you need me to refill some coals over there
10:37to make it hotter?
10:38Yes, sir. Yes, sir.
10:39Simon, the pit master extraordinaire,
10:41has been chosen to manage the fire today.
10:43We're all going to help out.
10:44But he has to be there because his ribs are there anyway.
10:46Constantly keep the heat going.
10:48Constantly watch over the ribs.
10:50Come up with ideas how to adapt and overcome.
10:53If no one's using that water pot, can I use it?
10:56Please.
10:57Open fire is the simplest, most primitive way of cooking.
11:02And it was probably my introduction into cooking.
11:05Instead of playing video games,
11:07my brother would help me create little bonfires
11:09and we would make pizza or we would roast sweet potatoes.
11:13So I'm pretty excited about this.
11:15I'm making beans with confit duck and South Indian spices.
11:18Gonna have coconut that's been really toasted well.
11:21There's coriander seeds, chili.
11:23I want to really create a dish that is the perfect marriage
11:27of American barbecue and Indian flavors.
11:30Tyron, I need some help cooling down this spot.
11:33Underneath this.
11:34Oh, you want it cool down?
11:35Yeah.
11:36Okay, sure.
11:41The block is hot.
11:42I grab a cast iron skillet and it grabs me back.
11:47You all right?
11:48Tyron, we need your hands.
11:50Oh, that was bad.
11:51Look at that.
11:52It burned right through the glove.
11:53Oh, .
11:54Yeah, it burned through the glove.
11:56I need a medic.
11:57Oh, my God.
11:58Antonia, Steve needs a medic, please.
11:59Oh, my God.
12:00Oh, that hurt.
12:01Do not use those gloves.
12:02My hand is on fire.
12:03I got to get going at my ribs and go.
12:05Okay, hold on one sec.
12:06I got it.
12:11The glove is burnt to my finger.
12:15Thank you, Chef.
12:16At this point, I have to block the pain out
12:19and continue running the race,
12:21because I had the team dependent on me.
12:23Hey, I burn myself all the time.
12:24They ain't gonna spot me.
12:25One hour down, four hours to go, brawlers.
12:28Hurry up!
12:33No, forget that.
12:34You've got lots of time.
12:35I was kidding.
12:37Oh, God.
12:40How are you feeling, Chef?
12:41Good.
12:42If you go over to the fire anytime soon,
12:45just check that room for me.
12:47Will do.
12:48Greg and I are talking more.
12:49We're communicating.
12:50Just give it a stir.
12:51Keep stirring it.
12:52Just keep stirring.
12:53Just keep stirring.
12:54Just keep stirring.
12:55Stirring some old dads, man.
12:56You know we're dads, man.
12:57I feel like the new team, Manit,
12:59is coming together really nicely.
13:00They seem to have a nice chemistry.
13:02How does the corn look?
13:03Corn looks good.
13:04It's giving some nice char.
13:05I see you've already rotated it a little bit.
13:06Okay.
13:07Love it.
13:08I am making sure that our dear cowboys
13:10definitely get some vegetables.
13:12So I'm going to do a corn black beans law,
13:15which is going to be presented in a grilled kombucha squash.
13:19I'm making a dressing for the cowboy salad.
13:22I would have traditionally used a blender.
13:25None of the teams have any electricity.
13:27You make do with what's on the train.
13:29I am all cowboy.
13:30Yee-haw!
13:31Yee-haw!
13:36Rise and shine, brawlers.
13:38It's advantage challenge time.
13:40Oh, boy.
13:41Oh, my goodness.
13:43I got nothing going on without an advantage challenge.
13:46Uh-oh.
13:47Oh, my gosh.
13:48My fellow judges and I were so busy getting the wagon train up
13:51and moving this morning, we forgot to have breakfast.
13:54Oh, come on.
13:56So you're going to make it for us.
13:59Don't ask me where I got these eggs,
14:01but you can use them to make us all
14:03a delicious barbecue breakfast dish in 30 minutes.
14:07And the advantage you can win is huge.
14:10If you win this challenge,
14:11all of your blenders and electric appliances
14:14are back in play.
14:15Oh, okay.
14:16Oh, whoa.
14:17That is big.
14:18I love that.
14:19A blender would be great right now.
14:21Are you ready, brawlers?
14:22Yeah!
14:23Yeah!
14:24Yeah, let's go.
14:25Your time starts now.
14:26Ready, set, go!
14:29All right.
14:30That'll be $1,100.
14:31Yeah, that's about right.
14:32What a deal.
14:33Okay, yeah.
14:34Be careful.
14:35You break them, you bottom.
14:36All right.
14:37What are you going to make, guys?
14:38Tasso ham?
14:39Tasso ham on top of grits.
14:40Then I'm going to add some kind of cheese into it.
14:42I never knew about shrimp and grits until I moved to the south,
14:45and it is one of my favorite things to eat.
14:48But I am using tasso ham, that little bit of spice in there,
14:52instead of shrimp.
14:54You're going to make grits?
14:55Don't.
14:56That's going to take an hour.
14:57Listen to me.
14:58I am listening.
14:59All right, let me rethink.
15:02Whole fries, onions, peppers, sausage, and fried eggs, man.
15:05Like hash?
15:06Yeah, like a hash.
15:07Okay.
15:08All right.
15:09I love a hash, and this is the way I eat at home.
15:11A little chorizo.
15:12I'm cooking this food right next to my pork so I can babysit this.
15:16The pork is what can send me home.
15:18Orchid.
15:19Yeah?
15:20I have a quick polenta for you.
15:21Oh, .
15:22This will cook in five minutes if you want.
15:24Hell yeah.
15:25Hell yeah.
15:26Bobby comes to my rescue.
15:27Steak and eggs, man.
15:28That was my husband's favorite breakfast.
15:30That's my favorite breakfast.
15:31I had a little groove going, so obviously it's not ideal to have to move this,
15:34put it somewhere else, and use this.
15:36It's not one I've worked so hard on just to make some damn eggs, but you know what it
15:41is?
15:42That's what it's all about.
15:43Is everyone's food off?
15:44Do I need to watch anything?
15:45Just keep an eye on my stew, chef.
15:47Yep.
15:48Make sure it doesn't scorch.
15:49That's it.
15:50Guys, this is a huge advantage.
15:51Someone take it home for us.
15:53I'm going to attempt a rolled omelet, and I want to focus on the egg.
15:58So I have cheddar, tomatoes, cilantro, and some red chili.
16:03But I also want this to be a composed breakfast dish, and I have that duck fat there.
16:08I think I could throw in some potatoes.
16:10I think I got this.
16:11I'm making something I make for my family all the time.
16:14Like a hash, a messy hash.
16:15I'm doing sausage with an egg on top.
16:17Some cheese.
16:18Did you season those potatoes really well, Siren?
16:21Yes, I did, chef.
16:22Get that going.
16:23I'm just going to clean the station up.
16:26I'm going to make a spice rub skirt steak with a poached egg and a salsa.
16:31I think we should really focus on winning this advantage challenge because the last time we won one, it saved us.
16:38Tyler, where's your steak?
16:40On the grill.
16:41Verna, you on fire.
16:42What?
16:43You on fire.
16:44Here, here.
16:45Help him.
16:46Pull those up.
16:47Pull them up to the second one.
16:50Just be careful.
16:52My steaks are on fire.
16:55I got it.
16:56I got it.
16:57Chef, that's hot.
16:58This is the challenge when you're doing two dishes at the same time.
17:02It's hot, chef.
17:03I'm good.
17:04Manit.
17:05Yes, talk to me.
17:06Hey, can you stir that red pot over there?
17:07I've already stirred everything, and it's right over there, and I'm taking care of it.
17:10Don't worry.
17:11My strategy is to keep an eye on whatever is going on around the fire pit so they can focus on their cowboy breakfast.
17:18My plan is to do breakfast tacos.
17:20Chorizo eggs.
17:21I'm going to try to get a little salsa verde done.
17:23It's Texas, and it's fast.
17:25I'm going to do a play on it like a shakshuka.
17:27I got some chorizo down there.
17:29I'm going to put the eggs in at the last minute and kind of cook those in the stew.
17:32Spicy, a little smoky, tomatoey, chorizoey, delicious-y.
17:36So it's going to be all the E's.
17:37We got it, guys.
17:38Less than 10 minutes, guys.
17:40Less than 10.
17:41It's giving Pioneer Woman.
17:43This is an egg challenge in my mind.
17:45I want to get these things perfect.
17:47Hoo-hoo.
17:48But it's not easy on a campfire.
17:49Old Gen Xers, man.
17:51Got built to bend over like this and work all day.
17:53Shh.
17:54Good job, guys.
17:55One egg and each or two.
17:56One.
17:57I cracked some eggs right on top in the shakshuka, and I'd cover it with oil.
18:02Five minutes till breakfast.
18:04Artie right now is like the omelet chef at like a really fancy hotel.
18:09She's like making omelets to order.
18:13Just poached eggs over at campfire.
18:15How's your grits?
18:16You put cheese in them?
18:17Yep.
18:18I put a whole thing of mascarpone.
18:19What about like some salty cheese?
18:20Cotilla?
18:21Yeah.
18:22Go get it.
18:28Pestle and mortar is right here.
18:30We're making a little homemade salsa.
18:32Taste it.
18:33It's hot.
18:34Good.
18:35Mix it.
18:36Put it in.
18:3790 seconds, guys.
18:3890 seconds.
18:39All right.
18:40Let's go, Tyron.
18:41It's time now.
18:4230 seconds, chef.
18:43Oh, my goodness.
18:44Throw some cilantro right on top of it.
18:46Five, four, three, two, one.
18:50Time's up.
18:52Nice, guys.
18:53Good job.
18:54I did it.
18:55Good job.
18:56Okay.
18:57Let's get back.
18:58All right.
18:59Still got a job to do.
19:00Okay.
19:02Team Bobby, that was a real breakfast scramble.
19:05Who's up first?
19:06That is me.
19:07I did a chorizo hash with a sunny side up egg.
19:10Okay.
19:11Beautiful egg.
19:12It really is.
19:13Mmm.
19:14Those are a little spicy, too.
19:15Yeah, I got a little heat.
19:16I will say, like, you need that bite of rich egg.
19:19Otherwise, it, like, really gets you in the back.
19:21Well, that's why it's there.
19:22Um, you've got some really great flavor in here.
19:26Who's up next?
19:27So we have a Denver steak with home fries.
19:31Steak is in perfect temperature when they cook.
19:35And your potatoes have a lot of flavor.
19:37But the egg's a little crispy on the bottom.
19:39A little too long.
19:40A little hard to eat.
19:41Yeah, yeah.
19:42Orchid, we're ready for your breakfast.
19:44Here you go, chef.
19:46So I did a play on, like, shrimp, sausage, and grits.
19:48There's not a lot of seafood on the cowboy trail.
19:50Uh-huh.
19:51So I used a tasso ham, and I did a creamy polenta.
19:54The texture of these grits is, like, creamy and fluffy and smooth.
19:59They're cooked absolutely perfectly.
20:02This is very tasty.
20:03We've got to hit the trail.
20:04Thank you so much.
20:05All right.
20:06Team Antonia, who's up first?
20:09This is me.
20:10I have a tomato and cilantro omelet with cheddar and duck fat fried potatoes.
20:16What are these greens?
20:18Uh, it's just kale.
20:19I'm actually so impressed that you did all this and did full-blown omelets for us.
20:24Yep.
20:25It's a great, complete breakfast.
20:27Byron, why don't we try yours?
20:28We have some hash and eggs and unduey sausage.
20:32And it's just old country breakfast that I make the kids when we have a long day of barbecuing.
20:37That anduey sausage adds really nice salty chew.
20:40But my eggs are a little bit undercooked, as are my potatoes.
20:44Okay.
20:45But the flavors are all in there.
20:46Thank y'all.
20:48Tyler, you're up.
20:49So this is eggs on skirt steak, and then salsa rustica.
20:52Do you make poached eggs over a campfire?
20:54I did, chef.
20:55Took a lot of nerve.
20:56This is probably the most perfectly cooked egg that we've had today.
21:00I mean, the steak's incredibly tender.
21:02Very impressive technique.
21:03Finishing salt on the top, I think, would have added some balance.
21:06Got it.
21:07All right.
21:08Thank you, Team Antonio.
21:09All right, Team Manit, who made this dish?
21:12That would be mine.
21:13Okay.
21:14So you've got chorizo and egg taco.
21:16Cowboy breakfast.
21:17This is a nice chorizo scramble.
21:19Yeah.
21:20It's straightforward, it's simple, but it's very flavorful.
21:22But I might dial back the heat level, maybe from a thousand percent to a hundred percent.
21:29All right, Kyle.
21:30Today I have the ultimate cowboy shakshuka.
21:33Okay.
21:34This tomato base is really bright and acidic.
21:38And that richness from the yolk, you can kind of mix it all in and create a rich little sauce here.
21:42I'm really digging this.
21:43Yeah.
21:44You had a perfect balance here.
21:45Just makes you want to just keep going in, over, and over.
21:48Thank you so much, chef.
21:49Thanks for breakfast.
21:50Yeah, that was exactly what we needed.
21:53The yolk's on me.
21:59Well, thank you, brawlers, for that breakfast.
22:02They were the bee's knees.
22:05But only one of you can win that advantage.
22:07And the winner of the breakfast scramble challenge is...
22:14Kyle.
22:15Your cowboy shakshuka was a smart, balanced, and extremely flavorful dish.
22:24Good job, big boy.
22:25Appreciate it, man.
22:26...powers back on in your station for the rest of the challenge.
22:29And all of these wonderful appliances are yours to use.
22:32Congratulations.
22:34Good job, Kyle.
22:35Thank you so much, buddy.
22:36Winning feels great.
22:37This is such a huge advantage.
22:38You know, Monique stole me from Team Bobby, and I feel like she's now seeing that I could be the brawler that takes her to the end.
22:46All right, so let's just make sure we're good, chef.
22:48Steaks are working.
22:49For this team brawl, we have to make a cowboy feast using only the live fire.
22:53The theme for our feast is Southern Cowboy.
22:56Greg is taking us to the bayou with his gumbo.
22:59And for dessert, I'm going to make blackberry dumplings, which is one of my favorite dishes in the backcountry.
23:03I cook the berries into a syrup to get them a little bit softened.
23:06And then I'll drop the cinnamon dumpling dough and let it cook in the syrup.
23:10I want to serve it with like a whipped cream type thing.
23:12Since we won the advantage challenge, I don't have to do this by hand.
23:15We've got the mixer.
23:16Chef's using the blender over there.
23:17I'm excited.
23:18Hey, can I borrow that for a minute?
23:20Uh, no.
23:25Well, our team theme is chuck wagon, but in a way sort of like elevated.
23:31We've got ribs, some comfy duck.
23:33We've got tri-tip.
23:34I'm rubbing my tri-tip with a spice rub of guajillo peppers, pasilla peppers, cumin, and black pepper.
23:41Just starting it like this.
23:42And then I hang my tri-tip from one of the meat hooks.
23:45All right, that's what I'm talking about, baby.
23:48The secret that makes my ribs so good is grandpa's mop sauce.
23:53Hitting it with that mop steak shell.
23:55Love it.
23:56Like a janitor.
23:57I hear that in my sleep.
23:58Team Antonia is really kind of showcasing the ingredients that they think would be appropriate for a chuck wagon.
24:05But the confit's getting a little fancy and not so chuck wagon-y.
24:09Yeah.
24:10I really want to get as much flavor into my duck and beans as I can.
24:17I've toasted some fenugreek seeds and curry leaves that I'm just grinding up.
24:22She's adding a lot to that duck.
24:24And the spices that Artie uses on a regular basis are not timid.
24:29You guys want to regroup and see where we're at.
24:32Yes.
24:33So we have your secco.
24:35Yeah, it's going right now.
24:36Okay.
24:37Then you're going to have your horchata.
24:38Yeah.
24:39Okay.
24:40I've got a little bit of charred pork.
24:41We're getting some smoke on them.
24:42And at some point we're going to wrap them up.
24:43And I've got to come up with the liquid I'm going to wrap them in.
24:44Okay.
24:45Cool, cool, cool.
24:46For my puncit palaba, Bobby is making my noodles.
24:49So I'm working on my sauce.
24:51And I am cooking this ground pork right on the coals.
24:55So there's little bits of good fire-kissed flavor in there.
24:58Hey, Brad, you got a second?
24:59Can you slide one of those, like, already charred pieces of wood under my grill over there?
25:03Uncle Brad's tired.
25:06My beef's braising, so I start on my dessert.
25:09Beautiful.
25:10I'm making horchata pudding.
25:11The horchata flavor is sweet.
25:12So cinnamon, sugar, rice milk with plantains.
25:15Because plantains and horchata go together perfectly.
25:17And, oh my gosh, it is one of my favorite flavors.
25:19What you got here?
25:20This is the pudding, but I've got to strain it because there's chunks of plantain it.
25:23You want to try it first?
25:24It's the horchata before I strain it?
25:27Do I want to eat pudding?
25:28Is that what you just asked me?
25:29Yes.
25:30Do you want some pudding?
25:31When I first started this competition, I was scared because I realized who I was up against.
25:35I mean, world champion pitmasters, restaurant owners, you name it, and then there's me.
25:40Like, I'm just getting started.
25:42And it was hard not to feel small, but every single week I've been coming out of my shell more and getting more comfortable.
25:49And I'm proud of that.
25:50Flavor good?
25:51Yeah, it's good.
25:52I like it.
25:53I love the idea of a pudding, but that sounds hard to do without, like, a blender and getting it smooth.
25:57Yeah, I mean, Rosalie is kind of our underdog here.
26:01She's been cooking not for as long as the other team members, but we've seen her find her comfort zone.
26:10One hour, brawlers.
26:11One hour.
26:12I'm waking up rice with the sun.
26:14Open my eyes and I'm up.
26:16It's time to go get it.
26:18We are working on the mise en place for the dirty rice to go with my gumbo.
26:22We've got a little black sausage.
26:24We're going to get this on, let it sear, and then get it worked in with our veggies over there that Manita's processing for us.
26:29You're going to do a crispy rice and get Bobby back?
26:31We have some left right over there.
26:34I am actually going to do that.
26:36Bobby, I want to tell you how crispy rice is actually made.
26:40And now we can actually get to use our fryer.
26:43Crispy rice the way it should be.
26:45Hi Bobby, would you like to try some?
26:49What is it?
26:50Try it.
26:52Why?
26:53Try it.
26:54We've been trying it.
26:55Crispy rice?
26:56Exactly.
26:57This is how crispy rice should be done.
26:59Very crispy.
27:00In a barbecue.
27:02You ready to do a coleslaw?
27:04Oh yes, yes, yes, yes.
27:05I'm making pickled vegetables to add to my slaw.
27:08They're going to bring crunch, acidity, and a little sweetness to cut through these fatty pork ribs.
27:14But vegetables are not my forte.
27:18But my slaw is going to be amazing.
27:20That's perfect.
27:21How are you cooking the cornbread?
27:23So I think I'm going to make an oven, like a cinder block or like something.
27:28During the chili challenge, I set my mind on cornbread.
27:31I wanted to make it, but I didn't get to finish it.
27:34It's time to redeem myself.
27:36Why don't you do a tester?
27:37How do I never think of that?
27:39Since week one, Chef Antonia has taught me so many tips and tricks, and I'm truly feeling great.
27:45Moving to this country as an immigrant, not knowing the language, it was insane and difficult.
27:52And I had to overcome all that and learn.
27:55And now I'm here.
27:56I'm confident.
27:57I have bloomed and the world needs to see it.
28:0145 minutes, brawlers.
28:0345 minutes.
28:04Antonia, how you doing?
28:06What?
28:07How are you guys doing?
28:08I don't understand the question.
28:11Well, I just, you know, I'm very curious as to what you're doing.
28:13I like messing with Antonia because, you know, she's dramatic.
28:16And I'm just trying to get under her skin a tiny bit.
28:19We're doing great over here.
28:20Interesting.
28:21Like, it's the turn of the head.
28:24And then if he says interesting to me one more time, I'm going to start throwing things.
28:28Interesting.
28:29Seriously?
28:3630 minutes, 30 minutes, brawlers.
28:38She got the cornbread on yet?
28:39Yes.
28:40Baking cornbread over open fire, that's always risky, I think.
28:43Always.
28:44Things could burn.
28:45Yeah.
28:46Did you put a timer on the cornbread?
28:47Nope.
28:48Because you're baking in coals right now, so.
28:50Oh, my God.
28:51I need to keep a close eye on them.
28:55You guys are so quiet over here.
28:57Not even a response.
28:58We're in battle right now.
28:59Yeah, how are you feeling about your pork?
29:01Oh, man, I like it.
29:02My pork's looking great.
29:03I'm just going to leave them to the side, let them rest for a little bit, and then start making my sauces.
29:07I've got a tangy, kind of Carolina-style vinegar sauce that also mixed a little gochujang in there.
29:12It's the Asian flavors.
29:13I'm kind of doing Chino Latino, so I'm doing a little bit of both.
29:16Lovely.
29:17So what's going on over here?
29:18That is her stew.
29:19I've got to put it back on, let the beer cook off a little bit more.
29:22I just put fresh beer in here, so.
29:24They'll taste the beer, but.
29:26Salt?
29:27Not yet.
29:28Okay.
29:29Let the beer cook out.
29:31All right.
29:32Good luck, guys.
29:34Hello, little doggies.
29:36These look incredible.
29:37When you think of cowboy, isn't that what you think of?
29:39I mean, these are very luxurious, wealthy cowboys who have good fortune.
29:44Nothing but the best for you, though.
29:45So tell me about your gumbo.
29:47All right.
29:48You want to go over here to the fire?
29:49Well, let's, yeah.
29:50Let's go take a look.
29:51It's a little green, right?
29:52Yeah, so the classic gumbo has filet in it, so the filet is what's going off the green color there.
29:59Right, right.
30:00What's filet?
30:01Filet, so it's sassafras.
30:02Oh.
30:03So it's brown sassafras.
30:04Huh.
30:05Yes.
30:06I feel like I should know that.
30:07I'm a sassy person.
30:08All right.
30:09Good luck.
30:10Oh, Chef, they cut like butter, Chef.
30:12These ribs look dynamite.
30:15Anybody got some black pepper ribs?
30:17He's trying to get in your mind.
30:18Bobby Mantrix.
30:19Don't let him.
30:20I just want to make sure you check the ribs.
30:22Yes, Bobby.
30:23You're falling off the bone?
30:24Put enough salt on them?
30:26Yes.
30:27Bobby's just playing with you, T.
30:29Can I get a rib?
30:30No?
30:31Yes.
30:32Yes.
30:38Delicious.
30:39It's great.
30:40You should do this for a living.
30:42I should, Chef.
30:43For him to love my ribs, man, it means something.
30:47Ten minutes left, guys.
30:48Ten minutes.
30:50Ooh.
30:51Yes.
30:52Yes.
30:54Greg.
30:55Yes.
30:56Get all your stuff ready.
30:57How do the oxtails look, Chef?
30:58Looking good, Chef.
30:59Did you put your foot in the towel?
31:00My foot in my soul, yeah.
31:01You put your pinky towel into it?
31:02My heart, my soul, my foot, my everything.
31:05How's the cornbread?
31:10Those there, they got burnt.
31:11Oh.
31:12There's a cornbread catastrophe over at Team Antonia.
31:14Antonia's stressed out.
31:15I'm stressed out.
31:16This is a cornbread nightmare.
31:19I have no time to remake this cornbread,
31:21but I have to remake this cornbread.
31:23There's more batter.
31:24I'm putting very little amount in.
31:27Okay?
31:28Try and get these two on right here.
31:29Don't look at the time.
31:30Just do what I'm taking.
31:32Can you put some coal on top of this, please?
31:34Okay, yes, Chef.
31:35Please, please, please, boss.
31:36Oh, yeah.
31:37Is she cooking cornbread right now?
31:39She's staring it down, but I don't know
31:40if that's gonna help.
31:41Five minutes, brawlers.
31:42Five minutes.
31:43You happy with that?
31:45Yeah.
31:46Beautiful.
31:47I'm slicing, Monique.
31:48Beautiful.
31:49Perfect.
31:5090 seconds.
31:53It looks absolutely fantastic.
31:58Damn it.
31:59I need two more right now.
32:00We're coming, Chef.
32:01I need them right now.
32:02Five, four, three, two, one.
32:09It's Chuck's wagon time!
32:13Oh, my God.
32:16Oh, my God.
32:20Cornbread!
32:26Team Manita, it's been a long day on the trail.
32:29We sure could use some tasty vittles.
32:31And that's what we are going to serve you.
32:33This is a southern cowboy feast.
32:37Okay.
32:38Kyle.
32:39It is a cowboy steak and potatoes.
32:44It's a beautiful coconut bone and rib eye.
32:46It's tender.
32:47It's juicy.
32:48Lots of crust on there.
32:49So delicious.
32:50Fantastic.
32:51All right.
32:52Shall we go on to the vegetables?
32:53We have a kombucha squash stuffed with roasted corn salad.
32:59Really gratifying, every bite on here.
33:02Gumbo.
33:03All right.
33:04You are going to have a grilled duck and andouille sausage gumbo.
33:08And that is a dirty rice on the side there.
33:12The gumbo is rich, hearty, and you can taste the sausage, the duck.
33:18All of those flavors are in there.
33:19And rice makes it all better.
33:21Okay, perfect.
33:22And then dessert.
33:23What I prepared is berry and dumplings.
33:26And on the side we have whipped cream.
33:27This is so much fun to me.
33:29Perfect sweetness.
33:30There's really beautiful balance in this dessert.
33:32Let me have one more of these just to be sure.
33:36Oh, it's so good.
33:37Thank you, Timmy.
33:40Good job, people.
33:41Feel pretty good.
33:42Thank you, please.
33:45All right.
33:46Howdy, little doggies.
33:47Hi, how are you?
33:48So this is basically a Asian-Latino fusion.
33:52Who wants to go first?
33:53Start with a pork.
33:54So I've made roast pork butt with a South Carolina vinegar sauce.
34:01The cook on the pork is remarkable.
34:03You can cut it with a fork.
34:04It's so luscious on the palate.
34:07You cooked it over open fire.
34:08Air is around it all day.
34:10It stayed tender.
34:11You made it nice and sweet.
34:12I can taste the Carolina flavors in there.
34:14I'm impressed.
34:15Practically perfect.
34:16Yeah.
34:17I appreciate it. Thank you.
34:19Or a good guide.
34:20I play on pancit palabuk with ground pork in there for the meat.
34:23The noodles are sauced beautifully.
34:25Yeah, this is really fun.
34:27Really unexpected.
34:28It's really delicious.
34:30Let's move on to the oxtail.
34:31This is an Ecuadorian dish called seco.
34:34I did it with chuck roast and oxtail.
34:37I feel like the beef itself is slightly under-seasoned and really beer-forward.
34:42Kind of almost feels like the beer didn't quite have enough time to cook off.
34:46Yeah.
34:47I feel like a cop when I'm saying this.
34:48Like you had one beer too many, you know?
34:50Okay.
34:51And dessert.
34:52We have a horchata and coal-roasted plantain pudding.
34:56I mean, I'm getting beautiful horchata flavor.
34:59But texturally, it feels a little bit starchy to me.
35:02Fair enough, yeah.
35:03All right.
35:04Gracias, Team Bobby.
35:06Thank you, chefs.
35:07How do you feel?
35:08This is what it's supposed to taste like.
35:10This is how we eat.
35:11It's supposed to taste like beer.
35:12It's a beer dish.
35:14But when you cook something with beer, you have to cook out the alcohol.
35:18That's the key.
35:19Yes.
35:20I really thought I was gonna shine today.
35:22So, I don't know.
35:23It sucks.
35:24Like, it's a feeling, honestly.
35:26Well, howdy, compadres.
35:31Tell us about your chuckwagon chow.
35:33Welcome, judges.
35:34Everything that we did today was really about hearty chuckwagon with like a little bit of a chef flour.
35:38Do you want to start, Theron, with your ribs?
35:40Yeah, this is my chuckwagon spare ribs with some coleslaw.
35:45It is sweet.
35:46It's savory.
35:47You can actually hold a drink and eat it because it's tender enough to chew, but it doesn't fall off the bone.
35:53Thank you, chef.
35:54The rib is a masterpiece.
35:55We know that.
35:56The slaw, I think, is just a little, like, not complex enough.
36:00Oh.
36:01Okay, let's move on to the cornbread.
36:04I made cornbread that's just been drizzled with a little honey and butter.
36:07This cornbread was a dramatic nail biter.
36:12I mean, for all the drama, the final result came out pretty good.
36:16You get a beautiful sort of crisp exterior and the center is still very moist.
36:21Nice work.
36:23What are we calling this?
36:24These are beans with duck.
36:26I really wanted to marry the flavors of the south as well as, like, southern India.
36:31There's beautifully cooked duck in there.
36:33And it is definitely hearty.
36:35Now, with that said, I'm getting a bit of palate fatigue getting through the dish.
36:39There's so many different ingredients that I don't really know what the end result flavor was.
36:44I think the flavor seems confused.
36:47And now tri-tip.
36:48Hi, judges.
36:49I made today an oxtail gravy with tri-tip.
36:52That tri-tip is cooked perfectly.
36:54It's tender.
36:55And I think we get the richness that we're looking for from the oxtail.
36:59Really delicious.
37:00Thank you, judges.
37:01We're getting on up and getting on out.
37:02I mean, I don't think it was, like, our greatest judging.
37:07Didn't like the beans.
37:08The beans.
37:09Not that I didn't like the beans.
37:10I think that they didn't get the beans.
37:12But, I mean, whatever.
37:13It's not like it's bad.
37:14You know what I mean?
37:15It's not like anything's, like, undercooked, overcooked.
37:19Well, brawlers, your delicious feasts really warmed this little cowboy's cockles.
37:24But, of course, this is an elimination challenge.
37:27Let's talk about your cowboy feasts.
37:29Team Monique, you gave us a hearty smorgasbord of cowboy classics.
37:33From the savory steak to the surprisingly fun dessert.
37:37Team Bobby, there were real peaks and valleys along the trail for you.
37:41While the pork was a true superstar, the beef stew has some challenging flavors.
37:47Team Antonia, while your feasts started out on the right track, you kind of lost the trail along the way.
37:53And there were some confused flavors.
37:56Our first safe team tonight is...
38:03Team Monique.
38:06Yes!
38:09Thank you, Greg.
38:10Nice work.
38:11Congratulations.
38:12Good job, Kyle.
38:13Good job.
38:14Oh, man.
38:15This couldn't have gone any better.
38:16They needed this win more than anybody.
38:18And we just got to keep this momentum going.
38:20This guy is our good luck charm.
38:22Yes.
38:23Thank you guys so much for bringing me on the team.
38:25Oh, my God.
38:26Thank you for joining the team.
38:27Thank you for being you.
38:29Our other safe team tonight is...
38:36Team Bobby.
38:37Oh!
38:41Run as fast as you can.
38:42Yeah.
38:43Get the hell out of the kitchen.
38:44Holy moly.
38:45Live to fight another day.
38:46Yep.
38:47Live to fight another day.
38:48Well, I know I'm going home, so...
38:50Both of you are awesome.
38:59Team Antonia, I'm sorry, but that does mean you're the bottom team.
39:02Please meet us at the campfire.
39:08It's okay.
39:09It's not a great feeling to think that you made a great dish and then it's not light.
39:15It's heartbreaking.
39:23Antonia, how are you feeling about your team being here tonight?
39:26You know, I agree.
39:28I don't think we were the strongest team today by far.
39:31I just...
39:32I humbly disagree with us being here.
39:34I don't think we were the weakest dish today.
39:36I think there's no disagreement that there were definitely issues elsewhere.
39:40And I also think at this point, everybody's been cooking at such a high level,
39:44that it really comes down to tiny technical issues usually.
39:47Okay, well, before we get to the actual elimination, let's talk about the dishes.
39:51Tyler, thank you for finally giving us some meat.
39:55Your tri-tip with the oxtail was executed beautifully.
39:58Artie, you pulled off that cornbread miraculously and it was delicious.
40:03However, your duck and bean dish kind of suffered from an overwhelming combination of flavors.
40:08Tyron, you had a great cook on your ribs and your sauce worked perfectly.
40:12However, your slaw was clunky and lacked complexity of flavor.
40:17All right, Team Antonia, the person going home tonight is...
40:26Artie.
40:28I knew that.
40:29I know you guys got it.
40:31This is not it for you.
40:42You did amazing.
40:43We have had, all four of us, an incredible run.
40:46You, particularly, have been cooking amazingly.
40:49Beautiful, beautiful dishes.
40:51And that's what makes this even harder, is that you've cooked some of the most incredible dishes through the last six weeks.
40:57But it doesn't mean that this is it.
40:59Okay?
41:00She is a phenomenal cook.
41:01She's a phenomenal chef.
41:02She's a phenomenal competitor.
41:03You know, this is not the last time you're going to see Artie, for sure.
41:06You did great.
41:08Thank you for being the best mentor ever.
41:11You're welcome.
41:12I really wanted to showcase South Asian food and South Asian barbecue.
41:17And I did.
41:18I mean, the other contestants should be happy I'm out because it was definitely tough competition for them.
41:24And then there were two.
41:25Come on, let's get out of here.
41:27Here we go.
41:28Thanks so much.
41:30One of the best cooks here just went home.
41:32A hundred percent.
41:33But tomorrow's a new day.
41:35Today, we're taking you out of your comfort zone.
41:38Out of our comfort zone.
41:39We're going to take beets and turnips.
41:40Really?
41:41Really?
41:42You sure about that?
41:43Stop it.
41:44All of you.
41:45What?
41:46Come on.
41:47I can't watch you do that.
41:48I don't like how hands on anything.
41:49Don't move.
41:50Don't wiggle.
41:51All right.
41:52I got a problem.
41:53This heat's not .
41:54I know I'm in trouble.
41:56Oh, man.
41:57If we go home on this, I don't care.
41:58We had fun.
41:59I ain't going home.
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