Skip to playerSkip to main contentSkip to footer
CinemaJourney
  • 2 days ago
#CinemaJourney

Category

😹
Fun
Transcript
00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our town.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30It felt so good not to be at that campfire, baby.
00:37Prior to last week, Team Manita has been on the bottom three weeks, so it definitely feels
00:43good to be on the winning side of things, for sure.
00:45Team Atonia was on the bottom, man.
00:48Sure is tough to lose Artie.
00:50Yes, Artie, man.
00:52Bye-bye.
00:55We got to rise up.
00:57We've decided to combine our forces into one person, and we are now Thyler.
01:02Thyler!
01:03We are super Thyler.
01:04I love that man so much that I'm thinking about changing my name to Thyler.
01:08Thyler!
01:10He's good at things I'm not.
01:11I'm good at things he's not.
01:13We work very well as a team.
01:14With this mopstick, I knight you, mopstick pitmaster.
01:19Give me that hat.
01:20Look at that.
01:21Switching hats.
01:23And you, sir, are still king of the mop.
01:27But you're going to need something to take, keep your sweat out of your eyes.
01:30Oh my goodness.
01:31Oh!
01:33Thyler!
01:33Thyler!
01:34Stop!
01:39Well, guys, I said that Team Manita will make a comeback, and we did.
01:44I so needed that.
01:46Yeah, well, I certainly did not like the fact that my team was on the bottom.
01:49I did not need that.
01:50You know what I am sick of?
01:52Team Bobby not going to the final fire.
01:55I'm not even sure how to get to that campfire thing that you guys got going on there.
01:59I'm going to send you the coordinates.
02:00Bobby, there's this thing over on this side.
02:03There.
02:04I just wanted to...
02:05I did that so good!
02:16Hello, everyone.
02:17Hey!
02:18How's it going?
02:19Okay, so guys, if you want to win barbecue brawl and become our new master of Q, you have
02:24to prove that you can do it all.
02:26All right.
02:26Let's do it.
02:26All right.
02:27Let's go ahead.
02:27Let's go ahead.
02:28That's right.
02:28And today, I think we are taking you out of your comfort zone.
02:32Out of our comfort zone?
02:33All right, brawlers, we all know our way around a large cut of meat on a grill.
02:38That's what we do.
02:38But barbecue is so much more than that.
02:42Is it?
02:43Well, Antonia, since you were on the bottom last week, why don't you throw out today's
02:46advantage challenge?
02:47How about a barbecue bake-off?
02:51Bacon.
02:52Okay.
02:52Bacon!
02:53Bacon!
02:54Not bacon, Siren.
02:56Baking.
02:57We're going to bake something.
02:58I thought she meant bacon.
03:00Oh, my God.
03:01Baking?
03:03I don't even bake chicken.
03:05I fry chicken.
03:06Come on.
03:09I totally have the advantage on this challenge because I am a baker.
03:12I love baking desserts on my grill.
03:15Okay.
03:16Okay, brawlers, you have 45 minutes to make a barbecue dish featuring a baked element.
03:22Your time starts right now.
03:25Go, go, go, go, go.
03:26Woo!
03:26Start cake.
03:27No.
03:27I'm Tyler.
03:28Tyler, Tyler.
03:29Feeling like my button's kind of broken.
03:33Coming here to put you all on notice.
03:36All right, what are you making?
03:38Corn souffle.
03:38Corn souffle?
03:39Yeah, of course.
03:40Trying to go big here, chef.
03:41Okay.
03:42High risk, high reward.
03:43Baking over live fire.
03:45It is extremely inconsistent.
03:47So we were on the bottom last week, and so now me and Thyrin have to rise up.
03:53What are you making?
03:54Doing a little bread pudding, sir.
03:55Bourbon and coconut?
03:56I'm going to do a little bourbon cream sauce to go in it.
03:58Bourbon cream sauce, yeah.
04:00I love baking.
04:01I mean, I make bread at home.
04:02I'm just worried about time.
04:04Getting that baked good done in 45 minutes is challenging.
04:08Hello, Chef Bobby.
04:09So I'm going to do a swimming butter biscuit.
04:12Oh, I love it.
04:12And I'm going to fold in some smoked Gouda.
04:15So a swimming biscuit is you don't knead the dough, and you drop it in a pool of butter.
04:22What are you making?
04:23Brown butter scone, grilled peaches, and marscapone whipped cream.
04:28Okay, and you bake a lot.
04:29So you feel good about this.
04:30Oh, yeah.
04:30Actually, I only bake on my grill.
04:32I don't even use an oven.
04:33One of us has to win.
04:35Yeah.
04:35So we're leaning on you, girl.
04:36Look at Rosalie, man.
04:37No measure.
04:38Just go at it.
04:38No measurements, no thermometers, just vibes.
04:41We're cooking on vibes.
04:43Mmm.
04:43Oh, I love the smell of gluten baking in the morning.
04:48Can you smell that at home?
04:49Just scratch right here on your TV or your phone.
04:51Go ahead, do it.
04:52All right, let's see what they're making.
04:53Let's go.
04:54We'll go over here.
04:56I don't do a lot of baking.
04:58My daughter does most of the baking in my household.
05:00I'm channeling Elizabeth, my daughter, in this challenge.
05:02And, of course, I want to win this for her.
05:05Good morning, brawl.
05:06I mean, bakers.
05:07Good morning.
05:08How are you?
05:09So exciting.
05:10Good to see you.
05:11I love carbs.
05:12You love carbs?
05:13Me too, if you couldn't tell.
05:14So what are you baking for us?
05:16So we're doing a cherry and raspberry and almond hand pie.
05:19We love a hand pie.
05:21Well, good.
05:21And we're also doing it with a chocolate cornmeal crust
05:23because, you know, I'm trying to represent Appalachia cornmeal.
05:26We got to do it.
05:26Okay.
05:26Chocolate cornmeal sounds really unusual and good.
05:31Hey.
05:32Hello.
05:32Good morning.
05:33What are we getting?
05:34So I'm making a peach and plum crumble.
05:36We're going to season these up really nice, and then we're going to put us a little whipped
05:40cream cheese frosting with that.
05:41And some booze.
05:42Mmm.
05:43Right?
05:43A boozy stone fruit crumble.
05:46That's the name of my lifetime movie.
05:47Oh, yes.
05:48All right.
05:49Carry on.
05:50I feel like I took way too much time on this dough already.
05:54Normally, I would let this rest for 30 minutes, but I don't have that kind of time in here,
05:57so I'm just making these hand pies as fast as I can.
06:00Make sure that it's completely sealed.
06:01I'm going to pinch it with a fork, yeah.
06:03And then brush it with the egg so that it has the sheen, and then put a little bit of
06:07sugar on it.
06:08Okay.
06:08Enough?
06:09Go.
06:10All right.
06:11My hope is that this pizza oven is going to cook through these pies.
06:15Love it.
06:19I'm going to make a spice lava cake.
06:21Actually, I was using my mom's recipe.
06:23Oh.
06:24Yes.
06:25Do you bake a lot?
06:26No, I don't.
06:27This competition is all about adapting and overcoming.
06:29Yes.
06:30Do you have a sauce or anything going with this lava cake?
06:32Yes.
06:33It's a berry with a little sugar and with some lime juice.
06:36I love that.
06:37Trying to put my pinky finger up a little bit.
06:39Yeah, you did.
06:40I'm here to impress the judges today, show them that I'm not just a one-pony trick.
06:44One-trick pony.
06:45One-trick pony.
06:46And Tyler is making a souffle.
06:49What?
06:50I'm attempting it.
06:51That cook time is a real thing.
06:52Yeah, I hear you.
06:53But I think, uh...
06:54This is ambitious.
06:56What kind of cheese are you using?
06:57Gruyere and pepper jack.
06:58Okay.
06:58Good luck to you.
07:00Thank you, sir.
07:02You have 28 minutes.
07:03How long do these take?
07:0428 minutes.
07:08Tyler is doing a souffle, which is not an easy thing to accomplish in a regular indoor kitchen.
07:15Right.
07:16In an actual oven.
07:17Yeah.
07:17It sounds risky.
07:18You got custard in there?
07:21Yep.
07:22Make sure you have enough.
07:23Let's face it, the bread pudding is really about the custard.
07:25I'm known for cooking and winning barbecue competitions, but I also barbecue desserts all the time over live fire.
07:30I won a world championship in dessert, so I've baked on these things before.
07:33The Jack Daniels barbecue contest.
07:35Okay, he did not say any of that to us.
07:37Yeah, you didn't tell us that before.
07:39He's so humble.
07:41I'm just making some gochujang butter right now to put in the bottom of the swimming biscuits.
07:45Really?
07:45Because they said I didn't have enough spice last time.
07:47Oh.
07:48Come on.
07:49I can't watch you do that.
07:51I know, because I make you crazy and nervous.
07:54Does Bobby make you nervous?
07:56No, not at all.
07:58Since I've been in this competition, it's the first time I'm realizing, like, I'm actually doing this for me.
08:03After 25 years of being a mom, taking care of the restaurant, taking care of all my team in my restaurant, I want to win Master of Q because it's going to be Orchid that's Master of Q, not the family, not the restaurant.
08:17Thank you for this therapy session because I've never said that out loud.
08:21Orchid is making the swimming biscuit.
08:23Swimming biscuit is basically a biscuit baked in butter.
08:27Yes.
08:27Oh, I was imagining a biscuit in a bikini.
08:31Look at that.
08:32That's good.
08:33Hell yeah.
08:34Here we are.
08:35Look at that.
08:36Delicious.
08:38Those look gorgeous, girlfriend.
08:41Wow, incredible.
08:42Go ahead.
08:42All right, there you go.
08:43Yes, thank you, girl.
08:44I'm grilling my peaches on the kettle.
08:45They look beautiful.
08:46Oh, Lord have mercy.
08:48Those look good.
08:48Beautiful peaches, girl.
08:50That looks gorgeous.
08:52Woo, we're going to have a win today.
08:55All right, I got a problem.
08:56This heat's not...
08:57Are you sure?
08:59Yep.
08:59It's lost all its temperature.
09:01This is not going to work.
09:02Hit the offset for me, baby.
09:04Yes, chef.
09:06Well, the smoker was not hot enough.
09:07I know.
09:09It's not going to give the same kind of direct heat that I need for a souffle, because I know
09:14I'm in trouble.
09:14So I would do it by hand.
09:17You have time right now, and it's going to be a much better texture.
09:21I'll get like a nice soft peak.
09:22Go back and forth like this really hard.
09:25There you go.
09:26There you go.
09:27Oh, .
09:27You're going to tell the judges that you did a hand-whipped whipped cream, okay?
09:31Because you wanted soft peaks.
09:32I didn't come here to exercise.
09:34I finished every part of my body.
09:37Harder, harder, harder.
09:38Whip it harder.
09:39Want me to take a shift, chef?
09:41Let me see that.
09:41Man, Tyler's my guy.
09:48There's nothing we can't do.
09:49See how much nicer that is?
09:51Oh, yes, chef.
09:51Okay.
09:52I have to do something.
09:54So I'm not cooking, but I'm going to make some scrambled eggs.
09:57I just need something to do.
09:58Okay.
09:59So I don't like how hands-on anything.
10:01I feel like this is the time where like we put him in a chair and don't let him move.
10:05Let's do it.
10:06Bobby Flay, to the rocking chair.
10:09Oh, no.
10:10Can we have a conference?
10:14It doesn't matter.
10:14This is just what's happening right here.
10:16Okay, so.
10:17What is happening over there?
10:19Don't move.
10:19Don't wiggle.
10:21Bobby's tied up over there.
10:22Is that most of the rocking chair it is?
10:23It's the only way you can stop the man.
10:25Okay.
10:26Oh, God.
10:27I didn't know it was this kind of show.
10:29Look at you.
10:31Wait, oh, he's trying to escape.
10:32I know.
10:33Stop it.
10:34Guys, I didn't even put the apple in his mouth yet.
10:37Oh, my God.
10:39Clay, we're not done with you.
10:41Three minutes, bakers.
10:46Orchid has to open the lid for her swimming biscuits.
10:49Here we go.
10:50I gotta get these in the center.
10:52All right, because they still need like five minutes.
10:53And the grill drops like 150 degrees.
10:56I close the lid and just pray that they cook in time.
11:01All right.
11:02I check on my hand pies, and they're not cooking.
11:04They're still soft and soggy.
11:06They're going in the fryer.
11:07Okay.
11:07It's a Hail Mary I'm throwing right now.
11:09This is my only chance on getting these on the plate cooked.
11:1640 seconds, let's go.
11:20Oh, damn.
11:21I can't call these soufflés because they have not soufflés.
11:24Yeah.
11:25And so I'm going to call them pudding.
11:2730 seconds.
11:31Start putting it on the plate.
11:33Nice.
11:34They're good.
11:37Sorry, bud.
11:38That would have been bad.
11:39Feeling good?
11:40Yeah.
11:41You're good.
11:41That's plenty of sugar.
11:43Glaze like you've never glazed before.
11:4510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:57All right.
11:58I know there's a lot of flavor in that.
11:59Nice job.
12:00Nice job.
12:01Thanks, guys.
12:02They're a little under, though.
12:04Damn.
12:05All right.
12:13Gluten tog.
12:14Yes.
12:14Let's try some of your baked goods.
12:16Absolutely.
12:17So, Theron, you're first.
12:18So, what we have is a spiced lava cake with berries and also some hand-whooped cream.
12:26Hand-whooped cream.
12:27Yes.
12:29Perfect amount of sweetness, and it's still molten in the center and crispy on the edges.
12:34I don't get that spice that you mentioned, but delicious overall.
12:38All right, Tyler.
12:39Come on over.
12:40What I've made for you today is a baked corn and cheese pudding.
12:43The very, like, top is giving us that foamy baked goods souffle, but when I dig in there,
12:49it's very saucy.
12:51But flavor-wise, you get this, like, creamy corn flavor.
12:54It's actually quite delicious.
12:56Thank you, judges.
12:57Thank you so much.
12:59Oh, my gosh.
13:00But get out of my way.
13:01There's hand pies here.
13:02A raspberry and cherry hand pie with a chocolate cornmeal crust.
13:08The combo is fantastic, especially that glaze gives it some real brightness.
13:12Okay.
13:12I also really like that cornmeal gives you a nice texture.
13:16I just think it needed to be baked for longer.
13:18Sure.
13:19So, what I made for you was a peach and plum crumble with cinnamon streusel.
13:25Smoky, nutty, savory.
13:28There's so much flavor in this syrupy juice at the bottom.
13:31It's just slightly too thin.
13:33Mm-hmm.
13:33Thank you, Timonite.
13:34Thank you so much.
13:36All right.
13:37It's time to hydrate.
13:39Carbohydrate.
13:40So, what I prepared for you today is a swimming biscuit, then topped it with some candied citrus
13:46peppered bacon.
13:47Huh.
13:48This is baby's first swimming biscuit.
13:50Crunchy on the outside, chewy on the inside.
13:53I'm surprised.
13:54You know, when you hear a swimming biscuit, you think it's going to be all mushy, soft,
13:58but it's nice and crispy on the outside, savory on the inside.
14:03So, we have a brown butter scone, grilled peaches, and a marscapone whipped cream.
14:08Okay.
14:09This one kind of has the texture of raw cookie dough in the middle.
14:12A little bit, yeah.
14:13Because it just didn't have enough time.
14:14Yeah.
14:15But the grilled peaches and the whipped cream are really nice.
14:20So, I've got a bread pudding.
14:21Made a bourbon cream sauce.
14:24The edges of this are delicious little nuggets.
14:28The center of this is not baked all the way through.
14:30All right.
14:30Thank you, Team Bobby.
14:32Okay.
14:33All right, brawlers.
14:40Those baked dishes were incredible.
14:43The winner of our baking challenge is...
14:52Orchid.
14:52Yeah.
14:53Yes.
14:53Let's go.
14:54Yes.
14:54Let's go.
14:55Let's go.
14:56Yes.
14:57I love it.
14:58I'm so happy.
14:59It's been a while since we've been on top.
15:01Good job, Orchid.
15:02Good job, Orchid.
15:02Good work, baby.
15:03Oh, yes.
15:04Congratulations, Team Bobby.
15:06You have won an advantage in today's team brawl.
15:08All right.
15:09Right on.
15:10When most people think of barbecue, they imagine slow-cooking, big, thick, juicy cuts of meat.
15:15Yes, Lord.
15:16Well, vegetables can absolutely be the center of a delicious barbecue feast.
15:23And that's your challenge.
15:24And that's your challenge today.
15:27Yeah, he might be breathing a little heavy right now.
15:30My relationship with vegetables are like, I don't bother them and they won't bother me.
15:36You've got 90 minutes to make a veggie-forward meatless feast.
15:40Oh, fantastic.
15:43I'm praying for y'all.
15:45True that.
15:47I'm liking this.
15:48It's up my alley.
15:48I think I cook with more vegetables than most people here.
15:51I'm a meat girl.
15:52These crates contain three-star veggies that you must feature in three separate entrees.
15:58Lord, give me strength.
16:00Bring it.
16:01We have cauliflower, yams, and marble potatoes, beets, rutabaga, and turnips, and shiitake mushrooms, bok choy, and napa cabbage.
16:11And brawlers, those entrees are your job.
16:14Captains, you're on side duty.
16:16Team Bobby, since you won the advantage challenge, you get first choice.
16:20Say the first one.
16:21You good with that?
16:22Yeah.
16:22I agree with you.
16:23You don't want the rutabagas and turnips.
16:25We'll take the cauliflower, the potatoes.
16:27Number one.
16:28And the yams.
16:28All right.
16:29Come get the crate.
16:30A big smile.
16:31Yes.
16:32I love it.
16:33All right, Team Bobby, your second small advantage is you're allowed to choose which team will choose the next crate.
16:38I really don't want rutabagas and turnips.
16:41They just take a long time to cook.
16:43Mani's going to be really good with vegetables.
16:46Team Antonia can pick next.
16:47Oh.
16:48Team Antonia.
16:49Wow, beets and turnips, beets and turnips.
16:50Okay, we're going to take beets and turnips.
16:52Really?
16:53Really?
16:54You sure about that?
16:55Stop it, all of you.
16:58I mean, so here's the thing.
16:59The rutabaga, turnips and beets are very hearty, very decadent.
17:02I think they mimic beef in the best way.
17:05Can't wait for the grilled beet goat cheese salad.
17:07Can't wait to serve it to you.
17:08I want to hurt him so badly.
17:12All right, Team Maneet, that means that you get the Napa cabbage, bok choy, and shiitake mushrooms.
17:17It's the best one anyway.
17:19You seem very excited about this crate.
17:21I love it.
17:22Hey.
17:22Are y'all ready to brawl?
17:25Yeah!
17:27Let's go!
17:34How much feta did you grab, girl?
17:35All there was.
17:36There's four things.
17:37You done, buddy?
17:38I need to shop, homie.
17:39I'm sorry, sorry, brother.
17:39I think this is a really difficult challenge because no shade to vegetables.
17:44They hate shade.
17:45I feel like it's harder to make them feel like an entree.
17:48Especially for me, being a meat lover, how many things can you do to it?
17:52There are a lot of vegetables that absorb smoked flavor really easily.
17:55The most important thing is to show the versatility of a vegetable.
17:59Embrace the yam.
17:59Embrace it.
18:00Just make it delicious.
18:04I'm thinking I want to make a turnip puree hot honey turnip.
18:07So you want to do like a Nashville hot?
18:08Sort of.
18:09It's not going to be fried, but it's going to be like a hot honey thing.
18:11Okay.
18:12Where's the rutabaga?
18:13Slice it up.
18:15Toss it in flour.
18:16Fried.
18:17Are you looking to utilize that like as a fried chicken?
18:19Yes.
18:19Yeah, like a fried chicken.
18:20Yeah.
18:20So the team theme is Southern inspired barbecue vegetables.
18:24Let's just keep it simple.
18:26And I can handle two sides.
18:27Yeah, I love it.
18:29We can do our Southern boys go to Asia.
18:32Okay.
18:32Do you like that idea?
18:34So I make a cabbage casserole at the restaurant that I love.
18:36Love it.
18:37You can go a little bit like Korean.
18:39Get the gochujang.
18:40Gochujang.
18:41Oh, perfect.
18:41What else?
18:42I'm looking at the mushrooms here.
18:44Kind of a play on like a Korean short rib since we're going those flavors.
18:47Perfect.
18:47Like a galbi.
18:48A marinade like a galbi.
18:49Perfect.
18:49Fantastic.
18:50What about you?
18:50A green bochuj curry.
18:52I love that idea.
18:54Let's take a trip to Asia, babe.
18:55Let's go.
18:55Southern boys go to Asia.
18:57Let's go.
18:57I'm ready.
18:58Boom.
19:02I'm thinking Greek is what I was thinking.
19:04I'm thinking about, you know, just a cauliflower steak using Greek flavors.
19:07Okay.
19:07We're going Mediterranean.
19:08Filo dough wrapped feta and souvlaki but with yams.
19:11Okay.
19:12I'm going to take these small, beautiful little creamer potatoes, smoke them, smash them, fry them.
19:18I'll make something with eggplant.
19:19We've got to pull this out.
19:20We don't want to be in the bottom today.
19:21Like, so far we haven't, like, visited the campfire.
19:24I don't even want to know where it is.
19:26Me either.
19:27The only thing I'm really concerned about is I just know that Mineet has a real knack for making vegetables incredibly delicious.
19:34So she's going to be tough to beat in this one.
19:36So what we'll do is we'll sell each and every dish like it is a meat component.
19:41Got it.
19:42Okay.
19:42I mean, I'm a vegetable queen.
19:44Um, you know, I'm a queen of so many things.
19:47But in India, we would eat meat probably twice a month, right?
19:52Because it was a luxury.
19:53I'm going to quarter this and start grilling it.
19:55Grilling it?
19:56Okay, fantastic.
19:56What do you think I should put on it for the grill?
19:58Just oil?
19:59Just oil.
19:59Just oil and salt.
20:00Fantastic.
20:01Korean barbecue is one of my favorite things to eat.
20:03So this is just a take on it that I've never done.
20:05It's going to be fun.
20:06I'm looking forward to this challenge.
20:07We're going to make a green bok choy curry.
20:09We want stems and all in this, right?
20:11Yeah.
20:11Put it with the stem.
20:12Most of the flavor is in the stem.
20:14Boom.
20:14Okay?
20:15Ooh, that smells good.
20:17Generally, you use chicken in a curry dish.
20:20The tofu is actually going to be that replacement here.
20:23Recently, I went to Charleston and rice grits are something which are all the rage.
20:28I put some curry powder in it, shiitake mushrooms and some water and let it cook.
20:32It's really easy to cook meat.
20:34But if you can cook vegetables properly, then you are a good chef.
20:38I want them to be crispy, but I want to grab a little char.
20:43So should I, like, roast them in a pan first?
20:45I want a good texture on these.
20:47You have to cook them first, so that all you have to do is char them.
20:50Make sure they're fully cooked.
20:51So, I am doing a yamas sablakis, and yamas in Greek is cheers.
20:56One of the first, like, food experiences I had, like, when I got out of high school,
21:01I got a scholarship to study abroad in Greece.
21:03It was the best food I've ever had in my life, seriously.
21:07And for this girl who grew up, like, poor, never traveling, I got to study abroad in
21:11Greece and then go stay with a host family in Italy.
21:14So, that was, like, my first big aha moment when becoming a chef.
21:17And here I am now.
21:18I work as a recipe developer and brand ambassador for some very big brands of barbecue.
21:22And I'm just starting my barbecue journey.
21:24How much longer do you think on the sweet potato so I can start and keep skewering it?
21:27You should cook it almost all the way.
21:29Okay.
21:29Because if you try to leave it and then grill it and it doesn't cook, then you're going to have raw sweet potato.
21:34This isn't my normal steak.
21:35It's just going to go over the cauliflower here, kind of get it on there, give it some color, a little bit of flavor.
21:41That's smoked paprika, salt, pepper, garlic, onion, oregano, olive oil, some lemon.
21:47I know that there's people like Tyler that do this stuff for a living.
21:52So, I've got to really bring my A game.
21:54I guess today the master of Q is going to cook some vegetables.
21:56So, if I'm going to win it, I'm going to have to get through this.
21:58Today is all about the vegetables.
22:07We have rutabaga beets and turnips.
22:09So, every root vegetable under the sun.
22:12Vegetables are not my thing, but, uh...
22:14But neither are desserts.
22:15You got that.
22:15Yeah, neither are desserts, neither.
22:17But, uh...
22:18If I want to be master of Q, I got to adapt and overcome, baby.
22:21This is my first time cooking with rutabaga.
22:23I'm going to treat it like it's some fried chicken, baby.
22:25I'm just the old backyard barbecuer, the one that brings the sauce to your mouth.
22:30But this right here, I'm going to fish out of water right now.
22:33I'm going to hit it with a salt and pepper rub, Chef, okay?
22:35And put it in a smoker.
22:36That's right.
22:37Going in the smoker.
22:42Oh, yeah.
22:43I am making, uh, smoked meat with sort of like the elements of a Reuben.
22:48At my restaurant, we cook things from the farm.
22:50My cooking style differs by restaurant,
22:52but it always comes back to cooking local food that's in season.
22:57I'm getting my beets in the pressure cooker as fast as I can.
23:01There we go.
23:02Pressure cook.
23:03Hi, Team Antonia.
23:04Tyler, I feel like this challenge is not something that would trip you up.
23:08Well, Chef, it's barbecue brawl, so you never know.
23:10Yes, I completely agree.
23:12But how do you feel about this challenge?
23:14I love cooking with vegetables.
23:15What are you pressure cooking?
23:16Beets.
23:17And these turnips will be...
23:18I'm going to grill them.
23:19They'll be glazed in honey.
23:20I'm going to make a puree from that.
23:21So you're doing two dishes.
23:22I am.
23:22I'm doing two entrees.
23:23Okay.
23:24And then this is my cream corn mixture.
23:26Cream corn, okay.
23:27Spicy cream corn because it's spice with black pepper.
23:29This is a showstopper.
23:30All right.
23:31All of that black pepper is going into the cream corn?
23:33He likes black pepper.
23:33Trust me.
23:34Not all.
23:34It looks crazy.
23:35It looks a little crazy.
23:36I'm not going to lie.
23:37But it is amazing.
23:38Okay.
23:39Bringing the spice with some pepper.
23:41Oh, wow.
23:42Yes.
23:4343 minutes left.
23:47So at this point, my yams are basically almost cooked.
23:49So I'm thinking I can skewer them up.
23:51So I get my yams on the skewer with some onion petals.
23:54Rosalie, are you serving them on the skewer like that?
23:57Yeah, and throwing them on the grill, get a nice grill mark on them.
24:00I've got to get these grilled.
24:01Even though every week I continue to be challenged in so many different ways, I'm more comfortable.
24:05I'm not as scared anymore.
24:06And for an underdog with just three years in the industry to make it through seven weeks against world champion pitmasters, it's like, I think there's something to say about that.
24:16And I'm proud of it.
24:17Looking good.
24:19Hey, Carson.
24:19Oh, hello.
24:20It's good to see me, isn't it?
24:22Yeah, I do adore you.
24:23Oh, you don't have your apron on.
24:25No.
24:25I know this looks machine washable, but let's protect it.
24:28Where is that apron?
24:30Let's get that on you right there.
24:33Look at the little faces.
24:35Monique and Antonia.
24:37Bobby, finally an awesome apron!
24:40Oh, you got our present?
24:41That is amazing!
24:42Bobby, we'll always be with you!
24:44Beautiful.
24:45Collector's item.
24:46These look gorgeous, so we have some grilled eggplant strips.
24:49So I'm going to stack these with manchego cheese and fontina cheese.
24:53Like in a lasagna?
24:54Kind of.
24:55Beautiful.
24:58More peanut butter.
25:00Okay, this is for the salad.
25:01Got it.
25:01And this has bok choy on it, okay?
25:03Okay.
25:03So you should be good.
25:05You know, doing something like this, we don't necessarily see this every day, but I love the challenge of it.
25:10We've got two restaurants in the Houston area.
25:13We're always looking to try to bring young black pitmasters into the fold.
25:16I love that so much.
25:18We just continue to try to be an example for kids and families in the community.
25:23Wow.
25:24Team Maneet had not been doing really well in the beginning of the competition, but last two weeks they've had two strong wins.
25:30Yeah, they've really turned it around.
25:31Kyle and Greg seem to get along beautifully.
25:33I think that that was a great addition.
25:34My kimchi casserole, I add the cabbage and the kimchi to a bowl.
25:39Getting that char in there, man.
25:41It's going to be good.
25:41Yes, sir.
25:42With the mozzarella cheese, gochujang, and a cream sauce.
25:45Yeah.
25:46Go in this.
25:47Half and half.
25:48That's more than six.
25:49I want to add texture to the top of the casserole, so I add panko breadcrumbs.
25:53Now it's time for me to start my shiitake galbi.
25:55Okay, I'm going to keep this because you're going to use this for the glaze.
25:58Thank you so much.
25:59Okay.
25:59Maneet makes a marinade of soy, ginger, garlic, chili flakes, and salt.
26:05Good.
26:05This is going to be delicious, chef.
26:07Love it.
26:07Team Maneet.
26:08What's up, Rodney?
26:09Smell that Asian flavor.
26:10Oh, yeah.
26:11We've got to have that flavor.
26:12So I'm going to try to mimic a Korean barbecue shortbread with these mushrooms, so it's going to be a galbi style.
26:16We're going to get some nice char on the smoke.
26:18Okay.
26:19The theme is Southern boys go to Asia.
26:21Okay.
26:21It's a long flight.
26:22We want to take you with us because I know you're a Southern boy.
26:24So meet me at the airport.
26:26I'm going to cross my fingers.
26:27Are you optimistic?
26:28Hey.
26:28I'm opta.
26:29You're not quite opta.
26:30You missed it.
26:31I'm opta.
26:31Listen, we'll almost turn you a vegetarian.
26:34Almost.
26:34Dude.
26:35Almost.
26:35Dude.
26:36You said a bad word.
26:37Come on.
26:38Listen to this.
26:39Goodness.
26:40You said the V word.
26:42I can't work like this.
26:43I'm out of here.
26:44Mushrooms are going on.
26:45Perfect, please.
26:49Yeah.
26:50She's getting some color.
26:51Heck yeah.
26:51Getting a little bit of hop and pop on it like I like.
26:55Freaking go.
26:55I like it.
26:56Does it make you want to eat cauliflower now as a meat?
26:58No.
26:59No.
26:59Okay.
27:00Like, was it life changing for you right now?
27:02If I had to eat cauliflower.
27:04Yes.
27:05This is a good way to do it.
27:05You would be good to go.
27:06Yes.
27:06Absolutely.
27:06I hear you.
27:07Who do you think your biggest competition is?
27:09Well, I think our biggest competition is always Team Antonia because they were winning for
27:13a while.
27:13Tyler's the vegetable king.
27:15Man, Tyler's a beast.
27:16And Thyrin is a pure barbecuer.
27:19Like, that guy packs flavor into everything.
27:21So, I truly do think the Thyler is going to be very difficult to beat.
27:25I mean, that looks like a steak.
27:28Look at the color on that cauliflower.
27:30All right.
27:30I'm putting this on.
27:31I'm smoking the potatoes and they have a beautiful coloring that I'm looking for.
27:36So, I smash them and then I'm going to fry them.
27:39Salt them when they come out.
27:40Yep.
27:40Yep.
27:40Yep.
27:40I get started on my phyllo-wrapped feta.
27:44All you have to do is take some sheets of phyllo dough and literally just wrap a block
27:48of feta and get it on the ceramic grill so it can get nice and crispy.
27:52Tyler, what do you want me to do with these?
27:54Pickle them?
27:54Pickle them, yeah.
27:55Just cut them short like this.
27:57A little texture.
27:58I get the turnips on the grill with the hot honey glaze.
28:00Got a nice little char on them.
28:02Now, I have to finish my turnip puree, finish my beets, charred turnip puree.
28:07I think it's under seasoned.
28:11Work with that honey.
28:12Okay.
28:13Yeah, but I just think it needs more salt.
28:15So, I'm only allowed to do side dishes.
28:17I went with fried okra and deviled eggs.
28:19So, I take the eggs and put them into that pickling beet juice.
28:23So, the okra I slice in half into a batter.
28:26I go ahead and deep fry it.
28:28How are your beets?
28:30They're going to get there, chef.
28:32Coriander, black pepper, fennel seed.
28:34So, this is like I'm making individual slices of pastrami.
28:37All right.
28:39Is anybody nervous about Fyron having only vegetables to work with when he's really shown his mastery is with grilling meats?
28:47He's making a creamed corn.
28:50He's got tons of black pepper.
28:52Cacio e pepe corn casserole.
28:55Exactly, exactly.
28:59So, it's a lot of black pepper thing.
29:02Is that going to break down?
29:03No, that's the way I want it.
29:04But it's almost like too much.
29:06Did you taste it?
29:06Yes, I did.
29:07Chef Antonio thinks that it's too spicy.
29:10Go ahead, try it again.
29:11Okay.
29:12And you tell me if.
29:13That black pepper is just very, very strong.
29:16I don't know.
29:17I thought it was perfect.
29:18Cut it in half, maybe add like another can of corn in there and then add the cream cheese to it.
29:33I'm depending on Chef Antonio's palate right now.
29:36It's not about what I like.
29:37It's about what the judges like.
29:39Now throw that in there.
29:41Yep, heavy cream and just let it cook.
29:42I get my rutabaga out of the smoker.
29:45It's looking delicious.
29:47All right, I need the breading station.
29:49Breading station.
29:50You need cornstarch first.
29:51Then this is your buttermilk eggs.
29:52Then this is your panko, okay?
29:54It's time to get them battered, ready to fry.
29:57Grab a big, big bowl.
29:59Ready?
30:00Yes, Chef.
30:02Flip it in the bowl.
30:03There you go.
30:04Keep going.
30:06Go.
30:06All right, Chef, they're looking good, Chef.
30:09Yep, they look great.
30:11So this next tasting is going to be a real huge step for me.
30:16I feel like we should keep some bacon on us like an EpiPen.
30:19Yeah, just in case.
30:21In reverse to just give you meat if you need it.
30:23Yeah.
30:24Ten minutes.
30:31What do you think, Chef?
30:33Lovely.
30:34Flavor there?
30:35Sorry.
30:35Meaty.
30:37Meaty.
30:37We need a short rib when you've got mushrooms.
30:39The sweet potatoes are almost done.
30:41What do you think?
30:42They look good.
30:42Okay.
30:43You cooked them all the way through, right?
30:44Oh, yeah.
30:44Yeah, they're cooked.
30:45That's key.
30:46Yeah, but you don't want them, like, mushy.
30:49Five minutes, brawlers.
30:50Five minutes left.
31:01Tyler, we've got to start plating.
31:02Yep, my beats are going to be down to the wires.
31:05Oh, come on, T.
31:07Okay, those are great.
31:08I'm about to plate up turnips.
31:10Where's the pastrami spice?
31:11Right here?
31:11Yep.
31:12We've got to go.
31:13Get over there and plate.
31:16Brad.
31:17Yes.
31:17You good?
31:18I'm golden.
31:19Yeah, this is the original.
31:22Some fried noodles on top.
31:23Give me some more chilis, guys.
31:25Gotcha, gotcha.
31:26Ten, nine, eight, seven, six, five, four, three, two, one.
31:35Brutabagas down.
31:38If we go home on this, I don't care.
31:39We had fun.
31:40You know what I mean?
31:40We're not going home.
31:41We ain't going home.
31:41We ain't going home.
31:42Not with the flavors that are in here.
31:44I think everything looks really good, you guys.
31:46Very beautiful.
31:47Thank you, chef.
31:47Oh, my God.
31:48Yeah, thank you.
31:49I wish I could have done more.
31:55All right.
31:56Team Manit, vegetable for three, please.
31:59Indeed.
32:00So, the theme of our feast is, my southern boys go to Asia.
32:05So, let's start off with Kyle.
32:07So, what I prepared is a roasted shiitake galbi.
32:11It's a play on a Korean short rib, and we have some fried shiitakes as well.
32:15Love that there's a nice char on here.
32:17But, for me, it's really this sauce, and I just kind of want more of it, like, you know,
32:21basted on, even as you're grilling it.
32:23I like the different textures of the mushrooms, and I don't miss the beef here at all.
32:29Beautiful char on this, man.
32:31And stacking those flavors up without overpowering it.
32:33Very tasty.
32:34So, for the Napa cabbage, I made a kimchi casserole.
32:38This is like Korean kimchi lasagna.
32:42I'll take it.
32:43Which sounds awful, but it tastes so good.
32:46Thank you, chef.
32:46Okay, what's next?
32:48Guys, I made for you grilled bok choy and tofu, and a green curry.
32:55What?
32:56He doesn't have to say much with a face like that.
32:59I'm impressed.
33:01You're getting that spice, then you're getting that cool bite from the tofu, and getting the
33:04grilled flavors, too.
33:05I actually just got a really spicy bite of tofu.
33:08I think maybe it's slightly uneven.
33:10Like, there are some spicy charred bites, and then there are some kind of naked bites.
33:14So, for the side, curry, rice, grits.
33:18The saltiness of the cheese shines through.
33:20Very tasty.
33:21Okay, and the salad.
33:24We used the Napa cabbage.
33:26We charred it up.
33:27This is a really fun, beautiful, light, playful sloth slash salad.
33:32I love this dressing.
33:34It's bright.
33:34It does have nuttiness from the peanut.
33:36I don't think we're going to say the word.
33:41Thank you, Team Mineet.
33:44I think they liked it.
33:45How do you feel?
33:46I don't know.
33:47Mineet and Greg are a little scarred from the past weeks when they thought they had some
33:52great dishes, but ended up in the bottom.
33:54You never know.
33:55Yeah, you never know with them.
33:57I'm feeling pretty good about it.
33:58I'm trying to keep them positive, as well.
33:59I think they got where we're going, though.
34:01All right, Team Antonia.
34:03Root vegetable's gone wild.
34:04But, like, southern.
34:05Southern South.
34:06Byron, go for it.
34:08We did a chicken fried rutabaga.
34:10On top of that, we did a spicy cream corn.
34:13I always get nervous about, like, chicken frying a vegetable because they just become,
34:17like, a big grease mop.
34:18This is so not greasy.
34:19This is a master fry situation.
34:22The cream corn is delicious.
34:23You use a lot of black pepper.
34:25Yes.
34:25But it's not overwhelming.
34:27Oh, thank you, Chef.
34:28Okay, where should we go next?
34:29So, right in front of you is hot honey glazed grilled turnip with a turnip puree.
34:34It's not under and it's not over.
34:36It's just that nice little tender bite that you expect out of a vegetable.
34:40The glaze, I don't get enough of.
34:42Right.
34:43So, next we have roasted beets treated like pastrami with a little quick sauerkraut and
34:49a dill horseradish cream.
34:50You get the earthiness without them being super sweet.
34:54And these are all the flavors I want with, like, a pastrami.
34:57You say pastrami, these are the flavors that I want.
34:59All right.
34:59And Antonia, you made these guys, right?
35:01Yes.
35:01The side dishes.
35:02So, it's just some fried okra and a malt vinegar aioli.
35:06And then I just juiced a beet and just, like, a quick little pickle to the outside of the egg.
35:11This is, like, the perfect opportunity to bring beet juice into a doubled egg.
35:14They're beautiful.
35:15And they look gorgeous.
35:17Listen, on the okra, the tempura batter for me is exciting.
35:20The dip is great.
35:21Okay.
35:25How do you guys feel?
35:26Okay.
35:27Yeah.
35:28It was just okay.
35:30All right, Team Bobby.
35:31Nice to not meet you.
35:34This is a Mediterranean vegetable mixed grill.
35:39Okay.
35:40So, I did a smoked, smashed, and fried marble potato.
35:44I did a whipped feta and pomegranate seeds.
35:48It's really nice.
35:48I love how you tossed it in some extra spices, because that kind of hits the tongue that first bite.
35:53I wish the actual interior of the potato had more saltiness.
35:57But what it doesn't have in seasoning, it makes up for in texture.
36:01Okay, where should we go next?
36:02So, we have a yamiss souvlaki.
36:04There's also a Greek yogurt sauce next to it.
36:06I really do appreciate the tzatziki.
36:08I love the brightness of it.
36:09For me, the yam, I'm just looking for that kind of luscious mouthfeel, where it's like cooked just right, and it's kind of melt in your mouth and buttery.
36:16Yeah.
36:16And I'm missing that richness.
36:18In the center, they actually still have some crunch to them.
36:21They're undercooked.
36:22This is not what I want to be hearing.
36:24One simple mistake can send you home.
36:26So, my heart is racing.
36:29Should we move on to the feta?
36:35So, that one's also me.
36:37So, that is a filo dough wrapped feta, served with a balsamic honey and some black sesame.
36:42This is really tasty.
36:43That cheese, it holds up because it's feta, but it still has that, like, gooeyness.
36:49Yeah.
36:49Okay, where should we go next?
36:51This is many layers of grilled eggplant with manchego cheese and fontina cheese.
36:57I'm not even an eggplant fan, but these thin layers, you get a lot of surface area for char,
37:01and that gives you so much flavor throughout the whole bite.
37:04And then, Brad's cauliflower, right?
37:06I made a cauliflower steak on the grill, and then a grilled halloumi.
37:10Listen, smoke of a steak, the grill of a steak, this is beautiful.
37:14I like this.
37:16Don't tell nobody else.
37:16Oh, yeah, she did.
37:17I see her.
37:18Nice.
37:19Thank you, Team Bobby.
37:21I feel pretty good.
37:22You know, you make a vegetable that Rodney likes, it's a good day.
37:27All right, brawlers, Rodney's still with us, and I think he looks great, so you guys must
37:32have done a great job.
37:34But, of course, this is an elimination challenge.
37:37Team Bobby, there was a ton of flavor in your potato and cauliflower feast, and it was
37:41satisfying.
37:42But in some of your entrees, the vegetables weren't quite exciting enough to be the star
37:46of the show.
37:47Team Antonia, your root vegetable feast was creative, and it came together well.
37:51While it was a high-caliber meal, some of your execution fell short.
37:57Team Maneet, there were a few inconsistencies in your feast, but overall, your Asian-inspired
38:02feast was very unified and balanced.
38:05Our first safe team tonight is...
38:10Team Maneet.
38:13Good job, good job, good job.
38:22Vegetaballers.
38:25I could get used to this.
38:26Yo!
38:28Hey!
38:28Our other safe team tonight is...
38:34Team Antonia.
38:35Oh, God!
38:37Okay.
38:38All right.
38:39First time.
38:41I had to face it at some point.
38:43Ready to go, you guys.
38:44Congrats.
38:45Good job, Tyler.
38:47I feel like that was tight.
38:49Yeah.
38:50Perfect.
38:50Yeah.
38:51I don't like this spot.
38:52No.
38:52It's fun at all.
38:53Not a great spot.
38:55I just feel like I'm just getting started.
38:56Yeah.
38:57Yeah.
38:57Team Bobby, I'm sorry, but that does mean you're the bottom team tonight.
39:01Please join us at the campfire.
39:03No.
39:07Oh, man.
39:08What a rough feeling.
39:10I'm supposed to go right now.
39:12Nice.
39:13Well, Team Bobby, you've had a great run.
39:16It was a long time before we saw you here at the campfire.
39:19Yes.
39:19This team has cooked incredibly well.
39:22I think that we're here tonight because there was a couple of technical missteps.
39:27And the problem with getting closer to the end is that the best people are still here.
39:32And, you know, one little thing could put you at this campfire.
39:36I don't think we would disagree with any of that.
39:37I think you guys have cooked incredibly well.
39:40You've all shown improvements.
39:42Overall, your Mediterranean feast gave us great flavor.
39:44But this challenge was about making vegetables shine as entrees.
39:48And unfortunately, some of those dishes missed the mark.
39:51Let's talk about your top dish first.
39:54Brad, your cauliflower steak gave us the texture and the taste that we were looking for.
39:57And you definitely made it the star.
40:00And now our bottom dishes.
40:01Orchid, your smashed potatoes were smashing.
40:04However, we were missing seasoning on the inside.
40:07And it felt more like a side dish than an entree.
40:11Rosalie, your phyllo-wrapped feta was a very well-balanced bite.
40:15But unfortunately, the yam in your yam entree was undercooked.
40:18All right, Team Bobby, the person going home tonight is...
40:27Rosalie.
40:30It's okay.
40:32It's okay.
40:33It's okay.
40:34You did a great job.
40:36You know, Rosalie, I saw you start with, like, this fear.
40:39I was so scared.
40:40You know, you came in as the underdog, but still, yeah, you hung in there.
40:43And each week, you just got stronger and stronger.
40:46Don't forget, you were my number one pick.
40:47I was.
40:48There's a reason for that.
40:49There's a reason for that.
40:50Right.
40:51We've had a great run.
40:52You know, it's been seven weeks in a row before we got to the campfire.
40:56And I think Rosalie did a great job.
41:03One mistake.
41:05I just started feeling good.
41:07You know, my team finally started respecting me.
41:11Like, I still had so much of my story to tell.
41:15And, um, it sucks.
41:17But at the same time, I've overcome so much.
41:21So I'm proud of myself.
41:25Wait a minute.
41:26Oh, my God.
41:28We've brought in iron crosses for you.
41:30Lord have mercy.
41:31This is going to be your toughest cook yet.
41:33It's like threading the damn needle.
41:35We got him, Anit.
41:36It's not about the pit.
41:37It's about the pit master.
41:38Y'all better watch out.
41:40Grandmaster's here.
41:41Texas boy going to show him what we got.
41:43I just dropped it like it was hot.
41:45That's like the rib on the Flintstones that flipped over their car.
41:48This is phenomenal.
41:49It's so rich.
41:49It's so tender.
41:51Ow.
41:52Are you okay?
41:52Oh, it just fell into the fire.
41:54This could trip up any one of our brawlers.
41:56Or our captains.
41:57Oh, my God.