- 2 days ago
Bbq Brawl Season 6 Episode 6 - Full
Category
🎥
Short filmTranscript
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.
00:30All right, week six, ma'am.
00:33Back on the ranch.
00:34Hey, what about Team Antonia?
00:36Congratulations.
00:38Last 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?
00:53Oh, nothing's here.
00:54Well, well, well.
00:55If it isn't what I grew up cooking on.
00:57There's a chuck wagon.
00:58I've got a campfire, and there's a ton of cast irons.
01:01This is my skill set.
01:02Y'all got to 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.
01:24You know, Bobby, Antonia and I had to cook three dishes in one hour.
01:29Yeah, I feel like we're in the thick of it all the time, and you're just kind of cruising through the whole thing.
01:35Why don't you guys stop worrying about me and start worrying about what's going to happen today?
01:40Good morning, everybody.
01:42Good morning.
01:43We're just past the halfway mark.
01:45So far, we've taken it easy on you.
01:47What?
01:47Uh, yeah.
01:48I feel like I'm having a different experience.
01:50Me too.
01:51Yeah, well, nothing's going to be easy from here on out, that's for sure.
01:54You guys want to be Master FQ, you've got to be ready for anything.
01:57So today's going to be a little different.
01:59Now, where's the catch?
02:00Instead of going into the Advantage Challenge, we're starting things off straight into the team roll.
02:05Wow.
02:05Let's go.
02:06That'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.
02:15Hi, Carson.
02:16Are we ready to kick it a little old school this morning?
02:19Yes.
02:20Oh, yes.
02:21Well, that's great, because we are headed out on the trail for some good old-fashioned cowboy cooking today.
02:29Yeehaw.
02:31The late 1800s were the heyday of the chuckwagons, when cowboys would gather around chuckwagons just like this one for a hot, filling meal.
02:38For today's team brawl, you'll have five hours to cook up a hearty, filling, cowboy-worthy feast, using nothing but your campfires and some cast iron.
02:48Beautiful.
02:49And managing those cooking fires all day is just part of the fun.
02:52Back in the day, they didn't have electricity out on the trail, so all of your blenders and food processors are gone.
03:01Oh, wow.
03:02Oh, hell no.
03:05There will be an Advantage Challenge in one hour.
03:08Are y'all ready to brawl?
03:09Yeah.
03:10Let's go.
03:11Well, westward ho.
03:13Let's go.
03:13Go, go, go, go.
03:19Okay, I'm right behind you guys.
03:21Can I get some oxtails, please?
03:23Everyone's casually shopping before they hit the trail.
03:26Yeah, get some for yourself.
03:28Okay, that's the only setup that we have, right?
03:33So for this week, we are at the mercy of the elements, and that makes me a little bit anxious.
03:38As long as we have a rip and hop zone, a medium zone, and 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.
03:59Some roast onions and some mushrooms.
04:01Okay, perfect.
04:02I'm going to do duck and beans, so black-eyed peas with just duck legs that you just want
04:08to slowly cook them for as long as possible, and then I'm going to do cornbread.
04:12Man, oh man.
04:13Let's go back.
04:14A couple 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.
04:26Cornbread is like the bane of my existence.
04:28All 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, like something fresh that goes with that.
04:39Yes, yes.
04:40When we think of chuck wagon, I think of meat, potatoes, beans, things that stick to your ribs.
04:45So that's kind of the theme, quintessential chuck wagon food, but with like the best flair
04:52you've ever seen.
04:54Okay, this is it.
04:56I mean, this is the first time the three of us are working together, so it's like the
04:58first time that we learn how to dump.
05:00Sure.
05:00Last 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, some dirty rice would be absolutely amazing.
05:16The other thing that I'm thinking is like a side of corn bean salad.
05:20It's a great idea.
05:21I'll go ahead and I'll do a red meat, so bone and ribeye.
05:24It's a chuck wagon cowboy, right?
05:25And then like a berry and dumpling.
05:27I love that idea.
05:27Do some blackbirds over there, so I'll do a blackbird.
05:29The inspiration for the feast is that it is an homage to our southern cowboys.
05:33I feel pretty good about this challenge, but our team is kind of at a disadvantage.
05:37We have the least amount of people, and we've been together the least to make that team dynamic
05:41happen.
05:42Communication is going to be key.
05:43I think this will be amazing.
05:47So we're going to go Chino Latino style, right?
05:49I love it.
05:50Okay.
05:50We're going to do a Chino Latino feast, which is an Asian-Latin fusion.
05:54We've got orchid that's got those flavors.
05:56I'm really comfortable with the Latin flavors, and so is Rosie.
05:59So what are you doing?
06:00It's called secco.
06:01It's a braised stew.
06:03I'm going to take oxtail, chuck roast.
06:04I love oxtail.
06:04I can do a dessert as well.
06:05Perfect.
06:06Well, I'll grab a pork butt and hang them up, go to the fire.
06:08So the starch-wise, I'm going to do the noodles, Asian flavors.
06:12You want me to make you noodles?
06:13You want fresh noodles?
06:14You don't mind?
06:16Done.
06:16All right, fantastic.
06:17What about fire management?
06:19I can do it.
06:19I'm good.
06:20Okay.
06:20You're the pro, man.
06:21This is your deal.
06:21Set it up how you want it.
06:23Because I have some of the most experience over the campfire, I have volunteered to be in
06:27charge of the fire.
06:28Yeah, yeah, get it going.
06:29They're cooking with live fire, and live fire can be a tough cook.
06:32Yeah.
06:32So the difference in cooking them inside an enclosed smoker is the heat is more maintained,
06:39and everything is cooking a lot more evenly.
06:41It's more like an oven, right?
06:41Yeah, it's pretty much like an oven, versus when you're cooking over that live fire, you
06:46have to keep adjusting your coals, and you always have to be paying attention to it.
06:50Right.
06:51I'll put some coals right down here, okay?
06:52Okay.
06:52And I'm going to just have some kind of built up on the sides that way we can rake over
06:56and whatever we need.
06:57This challenge is all about live fire, so we have to keep on making sure that we are
07:01communicating with each other to tend to the fire.
07:04Kyle.
07:04How are you, Rodney?
07:05What's happening?
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, and 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.
07:21You're on a new team.
07:23You know, it's bittersweet leaving them, but this feels great over here.
07:26I feel like me coming over here, giving them a little new life, and I know.
07:30How are you feeling, Greg?
07:31I'm feeling great, man.
07:32See?
07:33I told you.
07:33I got my room working for my gumbo right here.
07:36Then I'm going to start cooking off my duck and sausage over here in a second.
07:40I mean, gumbo, south Texas, Louisiana.
07:44Anytime you get a chance to cook a bite of gumbo, you can.
07:46Okay.
07:48At both my restaurants, I 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, boy, if you burn my room.
07:59All right.
08:00Well, good luck.
08:00All right.
08:01Thank you so much, Rob.
08:05Hi, Carson.
08:05Well, howdy, partners.
08:08How's it going over here in the wild, wild west?
08:10It's good.
08:11What are you making?
08:12What's the menu?
08:13So 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 a chuck roast.
08:27Well, chuck roast sounds perfect because we're on a chuck wagon.
08:30Exactly.
08:31There we go.
08:32And Bobby's making pasta.
08:33Yes.
08:33Making noodles for my girl here at Work It.
08:35Oh, okay.
08:36I'm so excited.
08:37And I'm making a beautiful puncet sauce with garlic, ginger, shallots, soy.
08:43And 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, Juan.
08:53Well, I grew up going to camp.
08:54No.
08:55And I was a camp counselor, and we had to cook over the fire with the campers.
08:57Best job 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 his protein over that fire.
09:12He's wanting more smoke on it.
09:13I think all those years of being in barbecue competition has given him confidence and competence.
09:19And that is a great combo.
09:21Antonia, you remember that?
09:22That chapter in Escoffier, where he's like, how to cook for a cowboy?
09:26You know, when Bobby calls you and says, hey, do you want to do the barbecue brawl?
09:30You're like, of course.
09:31And you're like, how difficult is it going to be?
09:33How difficult could it be?
09:35Yes.
09:35And then all of a sudden, it's like, by the way, you just 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 going to get some cowboy ribs.
09:48Ribs are my forte.
09:50Hey, I 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, but I know I can get it done.
10:02Week after week, Dyeron has been taking on the proteins, the meats, which he does so well.
10:07But we are actually getting a piece of meat from Tyler for 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 the barbecue brought relatively little meat.
10:20But I'm going big meat today.
10:21All meat, all the time today.
10:23The oxtail is the first thing I want to get started on because this is going to take three and a half to four hours to cook.
10:28So I get them searing in my pan.
10:30A lot of bending over today.
10:31Right.
10:32I'm starting to regret my jeans decision.
10:35Chef, you need me to refill some coals over there to make it hotter?
10:38Yes, sir.
10:38Yes, sir.
10:39Dyeron, the pit master extraordinaire, has been chosen to manage the fire today.
10:43We're all going to help out, but he has to be there because his ribs are there anyway.
10:47Constantly 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.
10:56I'm going to make stock.
10:57Open fire is the simplest, most primitive way of cooking, and it was probably my introduction into cooking.
11:06Instead of playing video games, my brother would help me create little bonfires, and 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.
11:18I'm going to 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 of American barbecue and Indian flavors.
11:30Dyeron, I need some help cooling down this spot.
11:33Underneath this.
11:34Oh, you want it to cool down?
11:35Yeah.
11:36Okay, sure.
11:36The block is hot.
11:42I grab a cast iron skillet, and it grabs me back.
11:45You all right?
11:48Dyeron, we need your hands.
11:50Oh, that was bad.
11:51Look at that.
11:52It burned right through the glove.
11:53Oh, s***.
11:55Yeah, it burned through the glove.
11:56I need a medic.
11:57Oh, my God.
11:57Antonia, Steve needs a medic, please.
11:59Oh, my God.
12:00Oh, s***.
12:00That hurt.
12:01Do not use those gloves.
12:02My hand is on fire.
12:04I got to get going at my ribs.
12:06Okay, hold on one second.
12:07I got it.
12:07The glove is burnt to my finger.
12:15Thank you, chef.
12:16At this point, I have to lock the pain out and continue running the race, because I had
12:21the team dependent on me.
12:23Hey, I burn myself all the time.
12:24They ain't gonna stop 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.
12:36Oh, God.
12:40How are you feeling, chef?
12:41Good.
12:41If you go over to the fire anytime soon, just check that room for me.
12:47Will do.
12:47Greg 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.
12:54Stirring some old dads, man.
12:56You know we're dads, man.
12:58I feel like the new team, Manit, is 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.
13:04I see you've already rotated it a little bit.
13:06Okay.
13:07Love it.
13:07I am making sure that our dear cowboys definitely get some vegetables.
13:11So I'm going to do a corn black beans law, which is going to be presented in a grilled
13:18kombucha 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 trail.
13:29I am all cowboy.
13:30Yeehaw.
13:31Yeehaw.
13:36Rise and shine, brawlers.
13:38It's advantage challenge time.
13:40Oh, boy.
13:41Oh, my goodness.
13:42I got enough going on without an advantage challenge.
13:46Oh.
13:47Oh, my gosh.
13:48My fellow judges and I were so busy getting the wagon train up and moving this morning,
13:52we 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, but you can use them to make us all a delicious barbecue
14:05breakfast dish in 30 minutes.
14:07And the advantage you can win is huge.
14:10If you win this challenge, all of your blenders and electric appliances are 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, let's go.
14:24Your time starts now.
14:26Ready, set, go.
14:28All right.
14:29That'll be $1,100.
14:31Yeah, that's about right.
14:32What a deal.
14:32Okay.
14:33Okay, yeah.
14:33Be careful.
14:34You break them, you bottom.
14:35All 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, and it is one of my favorite
14:47things to eat.
14:48But I am using tasso ham, that little bit of spice in there, instead of shrimp.
14:54You're going to make grits?
14:55That'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.
15:06Like hash?
15:06Yeah, like hash.
15:07Okay.
15:08All right.
15:08I love a hash, and this is the way I eat at home.
15:10A little chorizo.
15:12I'm cooking this food right next to my pork so I can babysit this.
15:15The pork is what can send me home.
15:17Orchid.
15:18Yeah?
15:19I have a quick polenta for you.
15:21Oh, yeah.
15:22This will cook in five minutes if you want.
15:23Hell yeah.
15:24Hell yeah.
15:24Bobby comes to my rescue.
15:27Steak and eggs, man.
15:28That was my husband's favorite breakfast.
15:29That's my favorite breakfast.
15:31I had a little groove going, so obviously it's not ideal to have to move this, put it somewhere
15:34else, and use this.
15:36It's not what I've worked so hard on just to make some damn eggs.
15:39But you know it is what it is.
15:41That'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.
15:48Yep.
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.
16:07I think I could throw in some potatoes.
16:10I think I got this.
16:12I'm making something I make for my family all the time, like a hash, a messy hash.
16:15I'm doing sausage with an egg on top.
16:17Some cheese.
16:19Did you season those potatoes really well, Cyrus?
16:21Yes, I did, chef.
16:22Get that going.
16:24I'm just going to clean a station up.
16:26I'm going to make a spice rubbed 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
16:35we won one, it saved us.
16:38Tyler, where's your steaks?
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.
16:48Pull him up to the second one.
16:51Just be careful.
16:52My steaks are on fire.
16:55I got it.
16:56I got it.
16:58I got it, chef.
16:58Chef, that's hot.
16:59This is the challenge when you're doing two dishes at the same time.
17:02It's hot, chef.
17:03I'm good.
17:04Manate.
17:05Yes, talk to me.
17:05Hey, 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
17:16on their cowboy breakfast.
17:18My plan is to do breakfast tacos, chorizo, 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.
17:41Let's give me Pioneer Woman.
17:44This is an egg challenge in my mind.
17:45I want to get these things perfect.
17:47Woo-hoo.
17:47But it's not easy on a campfire.
17:49Old Gen Xers, man.
17:51I'm built to bend over like this and work all day.
17:54Good job, guys.
17:55One egg and each or two.
17:57One.
17:58I cracked some eggs right on top in the shakshuka, and I'd cover it with oil.
18:02Five minutes till breakfast.
18:05Artie 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.
18:16How's your grits?
18:16You put cheese in them?
18:17Yep.
18:18I put a whole thing in mascarpone.
18:19What about, like, some salty cheese?
18:21Cotillac?
18:21Yeah.
18:22Go get it.
18:29Pestle and mortar is right here.
18:30We're making a little homemade salsa.
18:32Taste it.
18:33It's hot.
18:34Good.
18:34Mix it.
18:35Put it in.
18:3590 seconds, guys.
18:3690 seconds.
18:38All right.
18:38Let's go, Tyron.
18:38It's time now.
18:3930 seconds, chef.
18:42Oh, my goodness.
18:43Throw some cilantro right on top of it.
18:45Five, four, three, two, one.
18:50Time's up.
18:52Nice, guys.
18:53Good job.
18:54I did it.
18:54Good job.
18:55Okay.
18:55Let's get back.
18:56All right.
18:56Let's get back.
18:57We still got a job to do.
18:57Okay.
18:58No rest for the wicked, huh?
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.
19:14Mm.
19:15Oh, a little spicy, too.
19:16Yeah, I got a little heat.
19:17I will say, like, you need that bite of rich egg,
19:20otherwise it, like, really gets you in the back.
19:21That's why it's there.
19:24You've got some really great flavor in here.
19:26Who's up next?
19:27So we have a Denver steak with home fries.
19:32Steak 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, a little hard to eat.
19:41Yeah, yeah.
19:42Orchid, we're ready for your breakfast.
19:44Okay, good, chef.
19:45So I did a play on, like, shrimp, sausage, and grits.
19:48Not a lot of seafood on the cowboy trail,
19:50so 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.
20:01This is very tasty.
20:02We've got to hit the trail.
20:04All right.
20:06All right, team Antonia, who's up first?
20:09This is me.
20:09I have a tomato and cilantro omelet with cheddar
20:13and duck fat fried potatoes.
20:16What are these greens?
20:18It's just kale.
20:19I'm actually so impressed that you did all this
20:21and did full-blown omelets for us.
20:24Yeah, it's a great, complete breakfast.
20:26Byron, why don't we try yours?
20:28We have some hash and eggs and andouille sausage.
20:32And it's just old country breakfast that I make the kids
20:35when we have a long day of barbecuing.
20:36That andouille sausage adds really nice salty chew,
20:40but my eggs are a little bit undercooked, as are my potatoes.
20:44Okay, but the flavors are all in there.
20:46Thank y'all.
20:47Tyler, 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.
21:05Got it.
21:06All right.
21:07Thank 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, cowboy breakfast.
21:17This is a nice chorizo scramble.
21:19It's straightforward.
21:20It's simple, but it's very flavorful.
21:22But I might dial back the heat level, maybe from 1,000% to 100%.
21:29All right, Kyle.
21:30Today, I have the ultimate cowboy shakshuka.
21:33Okay.
21:33This tomato base is really bright and acidic, and that richness from the yolk, you can kind
21:40of 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.
21:53Yolk's on me.
21:54Well, 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...
22:10Kyle.
22:15Oh, nice.
22:16Good job.
22:17Oh, ho, ho, ho.
22:18Yes.
22:19Your cowboy shakshuka was a smart, balanced, and extremely flavorful dish.
22:24Good job, big boy.
22:25Appreciate it, man.
22:26Power's back on in your station for the rest of the challenge.
22:29And all of these wonderful appliances are yours to use.
22:33Congratulations.
22:34Good job, Kyle.
22:35Thank you so much, buddy.
22:37Winning feels great.
22:38This is such a huge advantage.
22:39You know, Manit stole me from Team Bobby,
22:41and I feel like she's now seeing that I could be the brawler that takes her to the end.
22:47All 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,
23:01which 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.
23:21Well, our team theme is chuckwagon, but in a way sort of, like, elevated.
23:30We've got ribs, some confit ducks.
23:33We've got tri-tip.
23:34I'm rubbing my tri-tip with a spice rub of guajillo peppers,
23:38pasilla peppers, cumin, and black pepper.
23:41Just starting it like this.
23:43And 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.
23:54Hitting it with that mop steak shell.
23:55Love it.
23:56Like a janitor.
23:57I hear that in my sleep.
23:59Team Antonia is really kind of showcasing the ingredients
24:02that they think would be appropriate for a chuckwagon.
24:05But the confit's getting a little fancy and not so chuckwagon-y.
24:09Yeah.
24:09I really want to get as much flavor into my duck and beans as I can.
24:16I've toasted some fenugreek seeds and curry leaves that I'm just grinding up.
24:21She's adding a lot to that duck.
24:24And the spices that Artie uses on a regular basis are not timid.
24:30You guys want to regroup and see where we're at.
24:32Yes.
24:32So we have your secco.
24:35Yeah, it's going right now.
24:36Okay.
24:36Then you're going to have your horchata.
24:38Yeah.
24:38Okay.
24:39I've got a little bit of charred pork.
24:40We're getting some smoke on them.
24:41And at some point, we're going to wrap them up.
24:42And I've got to come up with the liquid I'm going to wrap them in.
24:44Okay.
24:44Cool, cool, cool.
24:45For my concert 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.
25:08So I start on my dessert.
25:09Beautiful.
25:10I'm making horchata pudding.
25:11The horchata flavor is sweet.
25:13So cinnamon, sugar, rice milk with plantains.
25:15Because plantains and horchata go together perfectly.
25:18And, oh, my gosh, it is one of my favorite flavors.
25:20What 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.
25:29Do you want some pudding?
25:30When 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?
25:50Yeah, it's good.
25:51I like it.
25:52I 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.
26:13Awake and I rise 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.
26:24I'm 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?
26:32We 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.
26:47Hi, Bobby.
26:48Would you like to try, sir?
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.
26:59In a barbecue.
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.
27:15But vegetables are not my forte.
27:18But my slaw is going to be amazing.
27:21That's perfect.
27:22How 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?
28:09I 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.
28:21Interesting.
28:22Like, it's the turn of the head, and then if he says interesting to me one more time, I'm going to start throwing things.
28:29Interesting.
28:31Seriously?
28:3230 minutes, 30 minutes, brawlers.
28:38She has a cornbread on yet?
28:40Yes.
28:40Baking cornbread over open fire, that's always risky, I think.
28:44Always.
28:44Things could burn.
28:45Yeah.
28:45Did you put a timer on the cornbread?
28:47No.
28:47Because you're baking in coals right now, so.
28:50Oh my God.
28:51I need to keep a close eye on them.
28:52You guys are so quiet over here.
28:57Not even a response.
28:59We'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, but I've also mixed a little gochujang in there.
29:12It's the Asian flavors.
29:14I'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, and I just put fresh beer in here, so.
29:24They'll taste the beer, but.
29:27Salt?
29:28Not yet.
29:29Okay.
29:30Let the beer cook out.
29:31All right, good luck, guys.
29:35Hello, little doggies.
29:37These look incredible.
29:38When you think of cowboy, isn't that what you think of?
29:40I mean, these are very luxurious, wealthy cowboys who have good fortune.
29:44Nothing but the best for you, though.
29:46So tell me about your gumbo.
29:47All right, you want to go over here to the fire?
29:49Well, let's, yeah, let'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, what's filet?
30:01Filet, so it's sassafras.
30:03So it's brown sassafras.
30:04Oh, huh.
30:04Yes.
30:05I feel like I should know that.
30:06I'm a sassy person.
30:07All right, good 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 Matrix.
30:20Don'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 him?
30:26Yes.
30:27Bobby's just playing with your teeth.
30:29Can I get a rib?
30:30No?
30:31Yes, yes.
30:38Delicious.
30:39It's great.
30:40You should do this for a living.
30:42I should, she'll.
30:42For him to love my ribs, man, it means something.
30:46Ten minutes left, guys, ten minutes.
30:50Ooh, yes.
30:54Greg.
30:55Yes.
30:55Get all your stuff ready.
30:57How do you look at, chef?
30:58Looking good, chef.
30:59Did you put your foot in it, Tyler?
31:00My foot in, my soul, yeah.
31:01You put your piggy towel into it?
31:02My heart, my soul, my foot, my everything.
31:05How's the cornbread?
31:06Those there, they got burnt.
31:11There's a cornbread catastrophe over at Team Antonia.
31:15Antonia stressed out, I'm stressed out.
31:17This is a cornbread nightmare.
31:20I have no time to remake this cornbread,
31:22but I have to remake this cornbread.
31:24There's more battle.
31:25I'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 doing.
31:32Can you put some coal on top of this, please?
31:34Okay, yes, chef.
31:35Please, please, please, boss.
31:36Is she cooking cornbread right now?
31:39She's staring it down,
31:40but I don't know if that's going to help.
31:41Five minutes, brawlers, five minutes.
31:44You happy with that?
31:45Yeah, beautiful.
31:47I'm slicing, Monique.
31:48Beautiful.
31:49Perfect.
31:4990 seconds.
31:52It 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,
32:05two, one.
32:08It's truck wagon time.
32:10Oh, my God.
32:17Oh, my God.
32:20Corporate!
32:25Oh, team, I need to fit a long day on the trail.
32:28We 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.
32:38So what I made is a cowboy steak and potatoes.
32:43It's a beautiful cook on that bone-in ribeye.
32:46It's tender.
32:47It's juicy.
32:48Lots of crust on there.
32:49So delicious.
32:51Fantastic.
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.
33:07And that is a dirty rice on the side there.
33:12The gumbo is rich, hearty, and you can taste the sausage, the duck.
33:17All of those flavors are in there.
33:19And rice just 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.
33:28This 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, too, mate.
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 an 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.
34:16I appreciate it.
34:17Delicious.
34:18Or a kid guide.
34:18I did a play on pancit palabuk with ground pork in there for the meat.
34:23The noodles are sauced beautifully.
34:25Yeah, this is really fun, really 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.
34:49Like you had one beer too many, you know?
34:51Okay.
34:51And dessert.
34:52We have a horchata and coal roasted plantain pudding.
34:57I mean, I'm getting beautiful horchata flavor.
34:59But texturally, it feels a little bit starchy to me.
35:02Fair enough.
35:03Yeah.
35:03All right.
35:04Gracias, Team Bobby.
35:05Thank 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.
35:18Yes.
35:19I really thought I was going to shine today.
35:22So, I don't know.
35:23It sucks.
35:24Like, it's a feeling, honestly.
35:29Well, howdy, compadres.
35:31Tell us about your chuckwagon chow.
35:33Welcome, judges.
35:33Everything that we did today was really about hearty chuckwagon with, like, a little bit
35:37of a chef flour.
35:38Do you want to start, Theron, with your ribs?
35:40Yeah.
35:40This is my chuckwagon spare ribs with some coleslaw.
35:44It 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
35:52fall 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.
36:03I 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.
36:22What 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.
36:32There's beautifully cooked duck in there.
36:34And it is definitely hearty.
36:36Now, with that said, I'm getting a bit of palate fatigue getting through the dish.
36:40There's so many different ingredients that I don't really know what the end result flavor
36:44was.
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.
36:54And I think we get the richness that we're looking for from the oxtail.
36:58Really delicious.
36:59Thank you, judges.
37:00All right.
37:00We're going to giddy on up and giddy on out.
37:02I mean, I don't think it was, like, our greatest judging.
37:07They didn't like the beans.
37:08Not 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?
37:14It'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 had some challenging flavors.
37:47Team Antonia, while your feasts started out on the right track,
37:51you kind of lost the trail along the way.
37:53And there were some confused flavors.
37:56Our first safe team tonight is...
37:59Team Monique.
38:06Yes!
38:08Thank you, Craig.
38:10Nice work.
38:11Congratulations.
38:12Good job, Kyle.
38:13Good job.
38:13Oh, man.
38:14This 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.
38:29Our other safe team tonight is...
38:32Team Bobby.
38:39Get out of jail.
38:40Run as fast as you can.
38:41Yeah.
38:42Get the hell out of the kitchen.
38:43Holy 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.
39:03It's okay.
39:11It's not a great feeling to think that you made a great dish, and then it's not light.
39:15It's heartbreaking.
39:16And, Antonia, how are you feeling about your team being here tonight?
39:26Um, you know, I agree.
39:28I don't think we were the strongest team today by far.
39:31I just...
39:31I 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 that it really
39:44comes down to tiny technical issues, usually.
39:47Okay, well, before we get to the actual elimination, let's talk about the dishes.
39:52Tyler, 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.
40:18All right, Team Antonia, the person going home tonight is...
40:26Artie.
40:28I knew that.
40:30I know you guys got it.
40:33This 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.
40:50And that's what makes us even harder, is that you've cooked some of the most incredible dishes
40:55through the last six weeks.
40:57But it doesn't mean that this is it.
40:59Okay?
40:59She is a phenomenal cook, she's a phenomenal chef, she'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.
41:11I really wanted to showcase South Asian food and South Asian barbecue, and I did.
41:18I mean, the other contestants should be happy I'm out, because it was definitely tough competition
41:22for them.
41:24And then there were two.
41:26Come on, let's get out of here.
41:27Here we go.
41:27Thanks so much.
41:30One of the best cooks here just went home.
41:32A hundred percent.
41:32But tomorrow's a new day.
41:35Today, we're taking you out of your comfort zone.
41:38A la comfort zone.
41:39We're going to take beats and turn up.
41:40Really?
41:41Really?
41:41You sure about that?
41:42Stop it, all of you.
41:44What?
41:45Come on.
41:46I can't watch you do that.
41:47I don't like how hands-on-y think.
41:49Don't move, don't wiggle.
41:50All right, I got a problem.
41:51This here, it's not.
41:53I know I'm in trouble.
41:55Oh, man.
41:56If we go home on this, I don't care.
41:58We had fun.
41:58I ain't going home.
Recommended
42:01
|
Up next
42:42
1:55:20
48:20
10:19
44:44
57:11
45:08
46:11
43:45
44:51
42:42
2:23:00
1:45:19
1:12:39
1:23:15
1:59:10
1:22:35
2:44:25
2:22:00
1:29:42