BBQ Brawl Season 6 Episode 8

CinemaJourney

7/14/2025

#CinemaJourney
#BBQ Brawl

Transcript

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.

00:30Oh, I'm going so hard.

00:33Week eight, man.

00:35Team Bobby finally had a campfire.

00:37Yeah, we sure did, and that was tough.

00:38The person going home tonight is Rosalie.

00:42Now y'all know what it feels like to have two, huh?

00:44Oh, man.

00:45No, we do.

00:46Wait a minute.

00:48What is in front of our station right now?

00:50Oh, my gosh.

00:51Lordy.

00:52Those things look pretty cool, man.

00:54The cross, it's literally taller than me.

00:57This one's going to be tough.

00:58This is a, you know, traditional Argentinian asado cross.

01:02You are the perfect person to do it.

01:04I've done a whole animal or two.

01:05Working tonight, we've got to start winning these things.

01:07But I've won hundreds of awards cooking over an open fire.

01:11You give me a fire, you give me a piece of meat, I'm going to win.

01:14I love that you've done this a few times, because I have not.

01:16Okay, okay.

01:17It's always fire management.

01:19To cook on asado cross, it's hard.

01:21I mean, let's get it out there.

01:22It is hard.

01:23Managing your fire, the wind, the elements.

01:26We want good rendering.

01:28But we don't want nothing scorched.

01:30Yeah.

01:30I'm a weekend barbecue warrior.

01:32But I'm here to prove to myself that I can do this full time.

01:36This right here can separate the pitmasters from the pretenders.

01:41Let's go.

01:42Let's get it.

01:43Team Tyler, baby.

01:44Team Tyler.

01:44Yes, yes, yes.

01:45Let's go.

01:46Okay, finally, finally, finally, Team Bobby was at the bottom last week.

01:54True.

01:54How did it feel, Bobby?

01:56You know, did not like it.

01:58But listen, seven straight weeks did not go to the campfire.

02:02Let's not forget that Team Manit is still on a winning streak.

02:05Well, let's see if you can keep that up after today's challenge.

02:08Good morning.

02:09Morning, everyone.

02:11How you feeling?

02:12Feeling good.

02:13Feeling good.

02:14Feeling good.

02:15All right, guys.

02:16We only have three weeks left before one of you becomes the next master of Q.

02:21Who's going to make it to the finish line?

02:23Yeah.

02:24Right here.

02:25Right here.

02:26In it to win it.

02:27Yes.

02:28I can't with their little neckerchief.

02:30I swear, so sweet.

02:32So as you can already tell, we're cooking over live fire again today.

02:36Excellent.

02:37This is going to be one of the more challenging cooks we've ever had.

02:40Not easy.

02:41Yes, sir.

02:43Absolutely.

02:43Pop, we're ready to go.

02:44You got this.

02:45And it's also going to take us a very long time.

02:48So what do you say if we start things off with a Team Brawl?

02:51All right.

02:52All right, judges, come on out.

02:53Let's get this started.

02:55Love it.

02:56Let's go.

02:58Buenos dias, brawlers.

03:00Buenos dias, brawlers.

03:02Hola.

03:03Well, today, as you can see, we've brought in Iron Crosses for you.

03:06The centerpiece of Argentine asado cooking.

03:09It's also a tough and labor-intensive style of cooking.

03:12Your proteins are open to the elements on all sides.

03:15And your fire needs constant attention.

03:18This is going to be a tough challenge.

03:19Oh, boy.

03:20Here we go.

03:21You've cooked with this.

03:22Yeah.

03:22I have never cooked with this.

03:24Me neither.

03:24It's a little concerning, but it's okay.

03:26I never get intimidated when it comes to competition.

03:29But I think this is going to be a very tough Team Brawl.

03:32This is going to be interesting.

03:34For today's Team Brawl, you'll have five hours to prepare us a rib feast featuring three kinds of ribs.

03:40Ribs.

03:41You suckers.

03:42Dinosaur beef ribs.

03:44Oh, man.

03:45Pork ribs.

03:46Yep.

03:46And another type of your choice.

03:49I couldn't have handed this to us better.

03:54Dino ribs can be cooked any way you want.

03:56The other two must be cooked on the Iron Crosses.

03:59And, of course, we need two sides.

04:01Okay.

04:02As we're getting to the end of the competition, this is going to be your toughest cook yet.

04:06Absolutely.

04:06But there's an advantage challenge coming up shortly that'll make this whole thing a breeze.

04:11That sounds ominous.

04:14Are y'all ready to brawl?

04:16Yeah!

04:18Let's brawl!

04:19Let's go!

04:22Go, go, go, go.

04:23Oh, my God.

04:25Need some onions.

04:26I got your ribs.

04:27Orchid.

04:28How about our theme being the south today?

04:31South today?

04:32I like that.

04:33You guys tell me, what are you most comfortable with?

04:35So, I got the pork ribs, and I'll get that locked in over here on the side of Cross.

04:39You'll have to give us a crash course on the cross.

04:42I've worked with the side of Crosses, and so I need to step into that leadership role.

04:46I can be that guy.

04:48I will be that guy.

04:49I'll tackle those beef ribs.

04:50You good with it?

04:51My favorite protein in the entire world is goat.

04:54Okay.

04:55Okay.

04:55All this stuff is all going to blend together for a good southern meal.

04:58Yes.

04:59Yes.

04:59Kyle and Greg are incredible southern cooks, and I'm also a southerner, y'all.

05:05So, I think we are playing to our team's strongest points.

05:08Okay.

05:08We can play in the world of, like, Mexico and Latin and all those flavors on the rubs and,

05:13like, sauces and stuff that go along with it.

05:14I will take the beef ribs.

05:16You want the beef ribs?

05:16Yeah.

05:17And I'll take lamb.

05:18So, I'll take the pork, right?

05:19You, like, let the pork man do the pork.

05:21Okay.

05:21And he's going to help me with the beef.

05:22Of course.

05:23Yes.

05:24Let's go, Tyler.

05:25Let's go, Tyler.

05:26I think it's, like, the hottest week we've had in Texas thus far.

05:29This is, like, go time.

05:31Zero execution issues.

05:33We need to communicate.

05:33We need to work together.

05:35Let's go to south.

05:36Yeah.

05:37The southern flavors, the sweet heat on ribs.

05:38Yeah.

05:39I'll do the beef ribs, and I'll do a cream corn spoon bread.

05:41So, you're doing pork ribs?

05:43Yeah.

05:43We'll glaze them.

05:44Those are going to use banana ketchup.

05:46And I'll do bison.

05:47I'm going to do, like, a Caribbean barbecue sauce.

05:49Yeah, I love that.

05:50And whatever help you need on the pork, let me know.

05:52Yeah, you're the grandmaster champion.

05:53I'm going to lean on you 100.

05:55Yeah, yeah.

05:55Yeah.

05:55It'll be tough to meet today.

05:57Last week, we were on the bottom.

05:59So, Rosalie went home, and I would hate to lose either Brad or Orchid, but Brad's definitely

06:04done this before.

06:05So, I think we have a chance to do really well this week.

06:08Big hunk of meat, man.

06:10It can handle a lot of salt.

06:11Want me to get these out of your way?

06:12Yeah.

06:13First thing I need to do is get these beef ribs on the drum smoker.

06:16So, I season them up just simply, salt and pepper.

06:19All right, Orchid I'm on.

06:21You know, in Kansas City Barbecue Society, we have what's known as the rib king, and

06:25I've won that three times.

06:27There's no chance anybody's making a better rib than me today.

06:30It's 100% pressure that I don't mess it up, man.

06:32It's what I'm known for.

06:34So, I have some bison ribs here, which I'm looking forward to.

06:37I'm going to do a jerk rub.

06:38We're just going for it.

06:39What flavor are you putting in the pork ribs?

06:41A sweet and spicy banana ketchup.

06:44Okay.

06:45Kind of melt everything that I am together.

06:47I cook ribs all the time, but obviously not on a cross.

06:51I'd almost lay them in like that.

06:53So, those big bones side down.

06:55You want to close it up?

06:56Yep.

06:57If you can get them on there.

06:58Uncle Brad, hey, come on to the party, babe.

07:00Go ahead.

07:01Take it over.

07:01Do what you got to do, because we are all going to follow your lead.

07:04Even Bobby.

07:06See, they're fun, Brad.

07:07Yeah.

07:07Perfect.

07:08Right?

07:09Yeah.

07:09You happy with that?

07:10Yeah, I'm very happy with it.

07:11I'm good.

07:11Keep an eye on your fire.

07:12Yep.

07:12These look complicated.

07:14They are very, very temperamental.

07:17But with the cross, you can get a lot closer to the heat if you need to.

07:21You can get the charred bits that you want all over.

07:23You can get a lot more flavor.

07:25Okay.

07:26Generally, you see, like, whole animals on them.

07:29Goat is my favorite protein of all times.

07:39Because I'm a goat myself.

07:42Oh, my God.

07:44The goat.

07:45The goat.

07:45On Team Monique, you know, our camaraderie is great.

07:48We're hot.

07:48Past two weeks, we've been in the top.

07:50We haven't had any trips to the fire pit.

07:51So, I'm feeling good.

07:53Ever since Kyle has joined our team, we've been on the up and up.

07:56I call him my good luck chop.

07:57This one?

07:58Yeah.

07:59There we go.

08:01Yeah?

08:01Yeah.

08:02And this is the most confident that I have seen Greg in this competition.

08:06I'm working on the pork ribs.

08:07We're going to go on the asado over there.

08:09Getting my rub together for that.

08:11So, what kind of rub are you looking at?

08:12This is the Gatlin specialty.

08:14The Gatlin specialty.

08:15So, we got paprika.

08:16We got garlic.

08:17We got mustard.

08:18We got cumin.

08:19I've been using this rub since I opened my restaurant.

08:21If it ain't broke, don't fix it.

08:22Everything we're doing today is tradition of the Gatlins.

08:25The only thing that's different is how we're cooking it over open fire.

08:28Me and the fire, we're going to dance, baby.

08:30I'm going to do the dino ribs.

08:32The plan is to put them on the offset.

08:34We're going to go really simple, traditional Southern food.

08:36When I was a kid, every birthday, I would always choose a barbecue place because I wanted

08:40to have ribs and it would be just drenched in barbecue sauce.

08:43And I started dating my wife at 15.

08:46She gets just as messy with ribs as I do.

08:47So, we knew then we're a perfect match.

08:49The best dishes that I put out are the ones that brings me back to a memory from childhood

08:53or my past.

08:55I'm just going to do what I love doing and hopefully it works out.

09:02Benit and I have had highs and lows.

09:05You know what I mean?

09:05Bobby Seamuth just kind of like coasted through the center.

09:07Right now, this is about these guys getting to finale.

09:10And so, it's just about cooking really, really good food.

09:13We have grand champion Thyrin over here, meat master.

09:16So, you know, we are relying on Thyrin today.

09:20This is a very tricky piece of equipment to use, but I'm feeling confident.

09:25Us country folks, we cook on anything because it's not about the pit.

09:29It's about the pit master.

09:31I think it's looking amazing.

09:33I'm known for ribs.

09:34This is what I do.

09:36So, the team is really going to depend on me this week.

09:39I'm going lamb ribs.

09:41All of these ribs cook at different rates.

09:43You have to adjust all day to make sure it'd be keeping an even cook.

09:48These iron crosses can be adjusted on the angle of the arm, which can go forward.

09:53And it can also twist.

09:55It's like a TV antenna.

09:56Yeah.

09:57That's how you want it, Shil?

09:58Yeah, I need it lower.

10:00Yeah.

10:00Do you think this is harder than the campfire because they actually had like grittles and pans and Dutch ovens?

10:05This is all open air.

10:06Yeah.

10:06Absolutely harder.

10:07I want to get some like color on them.

10:09I'll make that Shil.

10:09Yep, perfect.

10:10Okay.

10:10Yep.

10:12I am filthy.

10:14Same, Chef.

10:15I'm battling in ribs against some of the best barbecuers in the world.

10:21And I've never been in a single barbecue contest.

10:24I've never even been to a barbecue contest.

10:26I am feeling a little bit intimidated.

10:28Being somebody who's done fine dining their whole lives, just started getting into barbecue five years ago,

10:35I can still hang with these guys.

10:37I can cook something more creative than they'll cook.

10:39So I'm going to glaze my beef rib and mole.

10:42Just keep it going, Chef.

10:44It'll get hot, I'm telling you.

10:45It will?

10:46Okay.

10:46Yeah.

10:46I want to prove that I can cook these big, low and slow pieces of meat just along with anybody else in this contest.

10:53All right.

10:55Potato salad going on.

11:00What do you need, Chef?

11:02Got it, Bobby?

11:03Yeah.

11:04Thanks.

11:05I do think that this...

11:07Ow!

11:07Are you okay?

11:08Yep.

11:09Everybody seems like they're struggling a little bit with these asado crosses.

11:14Yep.

11:15The pin.

11:16The pin?

11:16I got you.

11:17Here's the pin.

11:17Which number?

11:19Uh, the third one.

11:20Third one?

11:21Yes.

11:21Thanks, sir.

11:22Got you.

11:22It seems like this could trip up any one of our brawlers.

11:26Yes.

11:26Indeed, sir.

11:27Or our captains.

11:28Yep.

11:29Oh, be careful.

11:30Do you need a glove?

11:32Oh, it just fell into the fire.

11:34Oh, my God.

11:35Just grab the ribs, okay?

11:36Oh!

11:39Oh, oh, oh, oh, oh.

11:42I don't want to lose Bobby's ribs.

11:45I want to get these out of here.

11:46First things first is raise it up out of the cold.

11:49Got it, Bobby?

11:50I have no gloves.

11:51Oh, my God.

11:51This is so frustrating.

11:53Bobby, here you go.

11:54Bobby, what are you doing?

11:56Mama orchid's always Mama orchid.

11:58I put the gloves there.

11:59I've done my part.

12:00Got it?

12:00Yep.

12:01Good?

12:01Perfect.

12:02You're welcome.

12:03Oh, nice and crusty, baby.

12:04Oh, that was getting a little scary.

12:06Yeah.

12:06What do you think?

12:07It looks gorgeous.

12:08I'm making a jerk-rub buffalo.

12:10Okay.

12:11I didn't even know they had buffaloes in Jamaica.

12:13They do.

12:14Tell me about your ribs.

12:16I have the beef ribs.

12:17Oh, wow.

12:18We're in Texas, so I season them simply salt and pepper.

12:20And then we're gonna take you to Kansas City on the sauce.

12:22I feel like this is your jam.

12:24This is it. This is my weekend right here.

12:26Competing as much as I do requires a ton of sacrifice,

12:29not just for me, but for my family.

12:31So I'm just blessed that I have people in my life

12:33that allow me to do this.

12:34At some point, I'll hang it up.

12:36But every time I think I'm ready to,

12:38that competition bug just keeps biting me,

12:41and I keep on having to get back out there and win.

12:43So me and my family, man, we come out here and cook,

12:45and I got my new family right here with Orchid,

12:47and we're having fun.

12:48Having a lot of fun today.

12:50I'm so honored.

12:52That's a grand champion right there.

12:56Yeah, they're perfect. Look at that.

13:03I'm working on my sauce that I'm gonna glaze on my ribs.

13:06And I made a banana ketchup.

13:07I grilled the banana so I get a little more sugar

13:09out of it naturally.

13:10And then I add honey, sambal, soy sauce.

13:13I grew up with banana ketchup in the Philippines.

13:15I have a bottle of it right now in my refrigerator.

13:17It's always there.

13:18I want them to taste that Filipino flair.

13:21Do you think I should add a little smoke into it?

13:23Remember, it's banana ketchup.

13:26What's the matter?

13:27No, it's good. I just...

13:28It's different though, right?

13:29Yeah, no, it's good.

13:30I'm not 100% sure that they are going to love it.

13:36But I know this is what makes me unique.

13:38Wow, that's lovely.

13:40Wow.

13:44Let me make sure the grill's looking good.

13:45Theron, I need you to put mine down if you don't mind.

13:48Yes, chef.

13:49Can I get Kohl's?

13:51I'm coming right now, Todd.

13:52I have a lot to do, but I'm a team player.

13:55Theron, when you have a second,

13:57can you make this hotter over here, please?

13:59Yes, chef.

14:00That's what my life is about.

14:01I always want to be the superhero for my wife and my daughter.

14:05I can adapt and overcome.

14:07Let's try to hit it with that Texas mop.

14:09Hit it with the mop stick.

14:10Mm-hmm.

14:10Mexican style, baby.

14:12Everybody loves Theron, and I know he's had his ups and downs,

14:15but today seems like his day to really shine.

14:17They look great.

14:18I know, chef.

14:19I know.

14:20I know.

14:21Oh!

14:23Hey, I just dropped it like it was hot.

14:25Woo!

14:27Right now, we're working on some pork hocks for the Hoppin' John.

14:34Hoppin' John is a classic Southern dish.

14:36Speaks to both myself and Kyle.

14:37His collard greens are going well, these black-eyed peas.

14:40Welcome to the South.

14:41I am going back home.

14:43You guys got everything.

14:46Then what about you in terms of side?

14:48I have collard greens cooking down.

14:50Feeling pretty good on everything,

14:51but I'm adding the flavors of the mountains

14:53with a Western Carolina sauce and a little vinegary

14:55to cut through the richness of the beef rib.

14:57The one thing which I've been so in love with

14:59is the pride that you've shown of being the mountain man,

15:03and there is so much in everything that you do.

15:06These past few weeks with Team Mani have been great.

15:08As my confidence grows,

15:10and I'm cooking things that really matter to me,

15:12the idea of being Master of Q, it's becoming real.

15:18Mm.

15:19You like it?

15:20Amazing.

15:21I'm talking prime time.

15:22Ain't nobody with me gonna take my prime time.

15:26Let's go, oh.

15:28Lights, camera, accent, it's prime time.

15:30Yes, prime time, it's prime time.

15:34Do you think they're gonna make it?

15:35Oh, yeah.

15:37Barbecue.

15:39Wrap them up.

15:41Yum.

15:43Oh, my God.

15:44Those are gorgeous.

15:46I see some people are wrapping their ribs at this point.

15:48Why do people do it?

15:50So when it's unwrapped, you get the little char.

15:52You get a nice texture.

15:54And when it's wrapped, or what they call the Texas crutch,

15:58you get that super soft texture.

15:59Like braised meat.

16:00Yeah.

16:00I think this is a situation where wrapping makes sense,

16:03because those things take four to five hours to become tender.

16:06WWRD, what would Rodney do?

16:09I am anti-wrapped simply because it blocks

16:13letting that natural smoke and wood flavor go through the meat.

16:18Mm-hmm.

16:19We're gonna make a little boat, butter on top,

16:21and I just made kind of a seasoned beef broth.

16:23In competition barbecue, we always wrap.

16:26Wrapping is gonna keep this meat nice and moist.

16:28Lord have mercy.

16:30They're using that old Texas crutch.

16:31I call it the Houston helper.

16:33We're gonna find out.

16:34We're gonna find out.

16:35You want to wrap the whole way?

16:36Yeah, man.

16:37It's the only way to go.

16:38Cooking with asado is not cooking with foyer.

16:40But if that's what they want to do,

16:42I'm gonna beat them anyway.

16:43Yeah, we'll see which one of yours, man.

16:45I love you, man.

16:46Both good ways of barbecue, bud.

16:47Yep.

16:47Welcome to Competition Barbecue.

16:50I know, right?

16:51I wrap.

16:52If you don't, hey, more power to you.

16:54It's all good.

16:55Texas boy gonna show them what we got.

16:57Come on down here to Texas, man.

16:59Come two-step with me, brat.

17:01Ooh, let's go here.

17:03There's like a wrap battle going on,

17:05and not like chiggy, chiggy, chiggy.

17:07More like, did I wrap?

17:08Team Antonia, Team Maneet, ready to take the win here.

17:12That wrap or some other wrap?

17:14That's a wrap.

17:15Oh, captains, can I get your attention, please?

17:18Yes.

17:19Oh, captain, my captain.

17:20Your brawlers are working so hard,

17:23we thought we'd give you guys a chance to help them out.

17:26Oh, it's a captain's challenge.

17:28We're not working hard, really?

17:29Another challenge again?

17:31In the midst of all this?

17:32Let's cook some fish.

17:34Can't wait.

17:35You have 30 minutes to make a composed dish

17:37featuring fish cooked directly on the coals.

17:42Bobby, because you lost a brawler last week,

17:45you can name the fish everyone must feature.

17:50Oh, no.

17:51I choose barracuda for Maneet.

17:55Barracuda.

17:56Did he say barracuda?

17:57He said barracuda.

17:58And piranha for Antonia.

18:00Piranha?

18:01I think that's illegal.

18:04Oh, oh.

18:05One fish for everybody.

18:07We're going to make some Texas redfish.

18:09OK.

18:10Texas redfish.

18:10It's a delicious local fish that's meaty, it's flaky.

18:14So that's what I'm going to do.

18:16All right, and the advantage that you could win for your team

18:18in this round is huge.

18:20Those crosses don't give any protection from the elements.

18:23And we have steel wind deflectors that, when used right,

18:26they'll keep the wind out and reflect the heat back

18:29onto your ribs.

18:30Oh, a wind deflector?

18:32Oh, .

18:33It's a huge advantage.

18:34Yeah, yes, yes, yeah.

18:36Time starts now.

18:41There was mustard oil here.

18:43You know what I really want?

18:44A wind deflector.

18:45You know what I really want is for you

18:47to get a wind deflector.

18:48You got it.

18:51I'm going to do a whole fish.

18:52I'll do a tandoori whole fish.

18:54I think it is ambitious doing a whole fish,

18:57but I know if anybody could pull it off, she can.

19:00There's a dish that made in eastern India,

19:02which is called ,, which means fish

19:04made in a mustard oil sauce.

19:06Yogurt, tandoori masala, some ginger.

19:09Half an hour should be enough because fish is delicate enough.

19:13Barbecue and live fire cooking is as global as it gets,

19:17so it's going to be so delicious.

19:19Is that good?

19:20Yeah.

19:21I'll keep an eye on it.

19:22I'm going to do a tostada.

19:24I'm going to roast the fish.

19:26I'm going Mexican because I'm already living in Mexico,

19:27so I've got some great things that are already kind of done.

19:29I'm blackening it with some, like,

19:31really beautiful chili spices.

19:33We're not mad at spice.

19:35Yes.

19:36Well, it has a little pork juice dripping on it.

19:38It's been a minute since we've seen the captains cooking.

19:42I mean, I think any time the captains are cooking,

19:44there's a little bit of ego involved.

19:45Like, they want to win.

19:46Yeah.

19:47It's 20 minutes.

19:48Bobby, do you have time to tell me what you're making?

19:50Yeah.

19:51I'm making red fish with salsa verde and crispy potatoes.

19:55Awesome.

19:56Simple, straightforward, all about the fish, right?

19:58I hope so.

19:59Looks delish.

20:00Thanks.

20:03Bobby, how's it going?

20:05Good.

20:05And how's everybody else doing with the red fish?

20:07You know, as well as it can while we're squatting on the ground.

20:1115 minutes.

20:1315 minutes.

20:1415 minutes.

20:15Yeah.

20:17I mean, it seems unhappy right now.

20:18Yeah.

20:19You want me to get more fire in there for you?

20:21I think that might be a good idea.

20:23Now, Manita's doing that whole fish.

20:24It kind of scares me a little bit.

20:2630 minutes, whole fish, cock holes.

20:28Are you going to get it done in time?

20:29What do you think?

20:30I think 15 minutes will be good.

20:3115 minutes will be good?

20:32I think so.

20:33Well, you know what?

20:34It's a risk.

20:35Either you do it or you don't.

20:37Run, run, run.

20:46Come here, T. Huh?

20:48Is your mama around?

20:49It'll make you want to slap your mama.

20:51Oh, my goodness.

20:52Oh, my God.

20:54Five minutes.

20:55Five minutes, captain.

20:57This is only the second time we've seen our captains go head to head this season.

21:00These are always really fun challenges.

21:02They're competing for their team right now, which is really important.

21:05Mm-hmm.

21:06They definitely are.

21:07Oh, my goodness, chef.

21:09Camera!

21:10This is very important.

21:12Siren's producing himself at this point.

21:14You see how the juices are coming out, bubbling out?

21:16You're not missing anything over here.

21:17That means it's about ready to flip.

21:19This is a very serious time right here, because these few degrees can make me or break me.

21:27How much time is there?

21:29Three minutes, captains.

21:30We're waiting.

21:31It's going to be last minute.

21:32We got it, Monique.

21:34Everyone's working very hard right now.

21:36Very diligently.

21:4190 seconds.

21:44That's still hot.

21:46What is he getting?

21:47Oh, drama.

21:48Last minute.

21:49Garnish.

21:50Six.

21:51Let's go, Monique.

21:52We got it.

21:53Five.

21:54Four.

21:55Three.

21:56Two.

21:57One.

21:58Time's up, captains.

21:59That was tough.

22:00Beautiful, chef.

22:01She went whole.

22:02She went whole.

22:03What's the matter?

22:07Oh, Bobby, this looks gorgeous.

22:09Tell us about it.

22:10This is a butterfly Texas redfish.

22:12It's garnished with some crispy fingerling potatoes.

22:15That is so good.

22:16It's, like, fresh.

22:17It really showcases the fish in a beautiful way.

22:20The herbs, everything kind of shines through layer by layer.

22:23These potatoes, they could be a little bit crispier.

22:25Yeah.

22:26I agree.

22:27All right.

22:28We've got a hot date with the next captain.

22:29Thank you so much.

22:30Okay.

22:31Tell us about your tostada.

22:32Yes.

22:33It's, like, Mexico over here right now.

22:34Okay.

22:35So, I've got the redfish.

22:36I made a spicy yellow pepper crema at the bottom, otherwise known as aji amarillo.

22:41This is so effing good.

22:44I mean, I love the heat.

22:45I love the blackening on the fish.

22:47When you first pop it in your mouth, you get so much flavor from so many places.

22:50This is very tasty, but I want more fish.

22:53It's just a little fish for the size of the tostada.

22:56Okay.

22:57Thank you, team Antonio.

22:58Spots to go.

23:01All right, Monique.

23:02Tell us what you've made.

23:03This is a take on which is made in mustard oil.

23:08I couldn't even order this in a restaurant in 30 minutes.

23:11There's, like, deep, rich flavor, but I'm missing a little bit of texture on the fish.

23:16Thank you, Monique.

23:17All right.

23:20Gotta go.

23:21Thank you very much, captains, for braving the flames to cook for us.

23:27You're welcome.

23:28And the winner is...

23:32Antonia!

23:33Shut up!

23:35Nice job, Chef.

23:36Good job, Chef.

23:37You may send someone to come get your wind deflector prize.

23:41I'm getting my own damn wind deflector.

23:43Yes.

23:44It folds up.

23:45You can really just put it in your purse.

23:46Thank you so much.

23:47Also great for tanning.

23:49I won the wind deflector.

23:50Yay, Anton!

23:51Yeah!

23:52Byron, where do I put this?

23:54She's like, now I've got it.

23:55What do we do with this?

23:56Anything to take an element away so that you don't have to deal with it is a great advantage.

24:02The wind can flare up at any time.

24:04All right, brawlers, you have two and a half hours left.

24:07And they still have an asado to attend to.

24:09We're halfway there.

24:10We're living on a prayer.

24:12How's your, uh, beef rib?

24:13I'm gonna wrap all of them, Chef.

24:15All right, show me how to wrap these, Tyron.

24:18Brad was talking about, I'm gonna pull my short ribs at 190 and wrap them.

24:22So guess what I did?

24:23Ha!

24:24You talk too loud, Brad.

24:26You talk too loud.

24:27Yeah, that's how you wrap it.

24:28Yeah.

24:29Thank you, Chef.

24:30That's what barbecue's about, baby.

24:31Of course, and we're not done.

24:32No, we're not, Chef.

24:33Ribs looking good.

24:34I can go back to peeling potatoes.

24:35Yes.

24:36Do you always use Yukon's for your french fry?

24:38Yes, yes, yeah.

24:39I appreciate you and all your tips and tricks for me today on rib cooking.

24:44You are the master.

24:46Thank you so much.

24:47I'll tell you what, Chef.

24:48Making it so far, this is making me more confident about going into barbecue full-time.

24:53For me to retire and just do barbecue is scary.

24:57But I know I'll be happier, so I'm gonna do it without no regret.

25:01You know, as a general administrator, it's been an awesome career.

25:04But I'm about to go ahead and kiss that goodbye.

25:07Full-time barbecue, baby.

25:09I really want to focus more on my family now.

25:11I mean, I got a new grandbaby.

25:14I'm a grandpa-paw.

25:15We're gonna have some fun.

25:17Man, I can't wait.

25:18There only could be one Master Q.

25:20It might as well be T-Bird.

25:22Yeah.

25:23Can't lose.

25:24Just a beautiful, smoky day.

25:26Hot.

25:27It's a beautiful, smoky day.

25:30Looking good right now.

25:31I'm just gonna keep these mopped.

25:33Oh, it's a little mop sauce.

25:34I can't tell you what's in it.

25:35My mom won't tell anybody.

25:41That's looking good.

25:42I agree.

25:43Feeling good.

25:48This is good luck right here?

25:49Every world championship I've ever won.

25:51I had a rib bone sitting right on top of the deal.

25:53I love that.

25:54Look, I just got the chills.

25:55Getting tender.

25:59So I've got my cornbread, eggs, milk, a bunch of cheese.

26:03We're gonna get these on the egg.

26:11All right.

26:12These are sopes.

26:13Sopes are a masa cake.

26:16I'm gonna fill it with beautiful smoked chorizo.

26:19I love Mexican food.

26:20I was born and raised in Southern California.

26:22And now I have a food truck that's tacos and barbecue.

26:25This competition has been amazing because it shows me that I can still hang with some of the best barbecue people on earth, like my friend Tyron here.

26:33So what a warm up for my restaurant.

26:36Talk to you when we're done here.

26:39I'm currently working on getting a barbecue brick and mortar again and taking all the things I've learned from Tyron and Antonia in this competition.

26:47The next time, I will not mess it up.

26:50Let's go.

26:51The way these ribs look, they look cotton candy sweet as gold.

26:56God dang, boy.

26:57This old country brother put his foot in that thing right there.

27:00You looking amazing.

27:01Right?

27:02Brother, I'm tired.

27:03I'm disgusting.

27:04I can't be trusted right now.

27:05Does what he's saying make sense?

27:06Makes sense to him.

27:07It don't matter.

27:09Final countdown, baby.

27:10That's the kind of rib you want for a competition.

27:12I'm gonna be the judge of this.

27:14Brad, this about Mexican style.

27:16Holy moly.

27:17No wrap, no foil.

27:18Hit it with the mop stick like a janitor.

27:24It's barbecue, my friend.

27:25Yes, sir.

27:26Yes, sir.

27:27What you think about it, brother?

27:28Man, I love it, man.

27:31Thank you, bro.

27:32Brad's a world champion.

27:33I see his facial expression.

27:34You're killing it.

27:35It kind of make me nervous.

27:37That rib look good, but I just...

27:39I don't know.

27:40I think they're a little tight.

27:41His ribs are a little tight, I think.

27:42Flavor's great, but I think he's...

27:44I think he left them a little under.

27:46If I was me, I'd go a little longer.

27:47Okay, well, let's not tell him that.

27:59Man, come on.

28:00You all right?

28:01I'm gonna try this right here.

28:03Oh, .

28:04Even though it looks amazing, it's not tender.

28:09I believe my fire was too hot.

28:12The judge is like super, super tender ribs.

28:15So I hate to do that, but I think I'm gonna wrap them.

28:18I can't serve the judge's dry ribs.

28:20One hour, brawlers.

28:22One hour.

28:23Greg.

28:24What's up, baby?

28:25So there's no wrap on your ribs.

28:29No wrap, baby.

28:30My uncles and my grandpa and them used to cook this way.

28:33And so I'm gonna make them proud by doing it the old school way.

28:37Whether I'm in or out, I'm gonna do it for them, man.

28:40I'm with you on the no wrap because this is the way that I was taught.

28:43Good luck.

28:44Cooking barbecue isn't just something that I do.

28:46This is my legacy.

28:47And I hope that I can represent that well by being the next master of Q.

28:51I'm not worried about anything.

28:53Go ask them if they're worried.

28:54We ain't worried.

28:55I am finishing up my loaded baked potato salad.

29:00I am gonna use mayo, manchego, some fresh herbs.

29:03In the south, it's potato salad and ribs.

29:05I mean, that's like at every barbecue.

29:08Yeah, these are my beef ribs.

29:09I pulled them off the smoker.

29:10They look perfect.

29:11Dude, that's jelly, man.

29:13They're done.

29:14They're perfect.

29:15My man.

29:16Stayed real true to my zurga roots.

29:18I'm gonna do a little burn in.

29:19So I'm gonna get on there and get it caramelized up.

29:25Brad had murdered his challenge.

29:26He's killing it.

29:27I think he's one of the best people out there.

29:29He was the last person picked, and he showed everybody.

29:32We all made mistakes not picking him earlier.

29:34Woo-hoo-hoo!

29:36What?

29:37Y'all better watch out.

29:40Grandmaster's here.

29:42Don't talk me up too much.

29:43Oh, yeah, yeah. I'm sorry.

29:44Those are terrible.

29:46I don't know why.

29:47Thank you, chef.

29:48What's happening?

29:49You got it?

29:50Yep.

29:5130 minutes.

29:5230 minutes, brothers.

29:53This, I think, a little bit more crispy.

29:55Okay.

29:56Maneet, let's do this.

29:57Let's wrap this one.

29:58Just don't say nothing to nobody.

29:59No, you can just say Maneet did it.

30:01There's no way that I'm gonna wrap the pork ribs,

30:03but we're actually gonna wrap Maneet's goat ribs.

30:06I know we shouldn't do this, but we don't want a burnt rib either.

30:09Is that foil, Greg?

30:11Oh, my God.

30:13Maneet, talk to Maneet about it.

30:15Oh, my goodness.

30:16He broke down.

30:17He really is wrapping them after he talked to us.

30:20Tennessee in the house, y'all.

30:22Are they jiggly?

30:23Chef, they're jiggly as hell.

30:25Wow.

30:26I am so happy with what I see.

30:29Jiggling like a...

30:31They're jiggling perfectly.

30:33I am very proud of this, and if I got beat here,

30:37then I got beat by a grand champion.

30:41How you feeling, Orchid?

30:42Oh, they're there.

30:43You sure?

30:44There's nothing I can do.

30:45All I can hope is it'll be really tasty, flavorful, and sticky.

30:49I'm just gonna keep saucing, saucing, saucing for the next 10 minutes.

30:55They're good and soft.

30:56Oh, yeah.

30:57What you think, Chef?

31:02Oh, yeah.

31:03I think they're good as hell, but you're the expert.

31:06These ribs are full of flavor, but for some places, a little dry.

31:10The goat ribs are very juicy.

31:11Does it shake after you slap it?

31:12What do you think?

31:13Get the out of here.

31:14Sorry.

31:15Get out of here.

31:16Oh, my God.

31:17That's really good.

31:18Two minutes.

31:19Two minutes left.

31:20That's tender.

31:21Okay, okay.

31:22These ribs are good.

31:23Thank you, sir.

31:24Stop adding things to your dish, Tyler.

31:25I'm not, Chef.

31:26Look at you with your plating.

31:27I'm trying to make sure I can get as much flavor on these as I possibly can.

31:2930 seconds.

31:30These french fries are gorgeous.

31:31Jiggle, jiggle.

31:32Jiggle, jiggle.

31:33Potato salad, ready to go?

31:34Yep.

31:35Chef, I'm gonna do a quick cream for this.

31:36Just kidding.

31:37I can't with you right now.

31:38Six, five, four, three, two, one.

31:40One, two, one.

31:41One, two, one.

31:42One, two, one.

31:43One, two, one.

31:44One, two, one.

31:45One, two, one.

31:46One, two, one.

31:47One, two, one.

31:48One, two, one.

31:49One, two, one.

31:50One, two, one.

31:51One, two, two, one.

31:52Yeah.

31:53Six, five, four, three, two, one.

31:58Woo!

31:59Yeah!

32:00Let's eat.

32:01Right on, man.

32:02The flavors are right there.

32:03Good job, everybody.

32:04These ribs are jelly.

32:05I couldn't have cooked it better.

32:07And I'm here to prove that competition pitmasters can win barbecue brawl.

32:11Beautiful work.

32:13Even though I'm not 100% happy with my ribs, I hope that I help my team to victory.

32:22All right, we're going to asado on over to Team Antonia.

32:29Hello, hello, judges.

32:31Tell us about your feast.

32:32We wanted to keep it, like, very Mexican-inspired.

32:34Let's start with beef rib.

32:35Beef rib, smoked on the drum smoker, glazed with mole, and then chorizo sopes with a little

32:42salsa verde.

32:43Beautiful char on this rib.

32:45It's nice and tender.

32:46I appreciate the cook on that.

32:47Very flavorful.

32:48Great bark on the outside of it.

32:50But this mole sauce is not my favorite with the rib because the beef shines through on its own.

32:56The sopes are very delicious.

32:57The meat, the pickley, cabbage, lots of flavor.

33:00I really like the crunch.

33:01Okay.

33:02This is my Mexican-inspired pork ribs and rib tips.

33:07And then we have a Mexican-style fry.

33:10I love that you gave us a French fry.

33:12Now, French fries and ribs, come on.

33:14It doesn't get better.

33:15Lots of flavors here.

33:16You get all of the sweetness.

33:17It's delicious and perfectly seasoned.

33:19You wrapped it to keep it from getting dried out, right?

33:22Yes, Chef.

33:23Apparently, the wrap didn't quite help you because it's still a little dry in different bites.

33:27All right.

33:28Where should we go next?

33:29We can go lamb ribs next.

33:34They have saltiness.

33:35They have gaminess, which I love.

33:37They're very shy on the meat.

33:39We need fatter lambs next time.

33:41Mary had a little lamb, and she was so little, and there's no meat around them.

33:45Ronnie.

33:47Thank you so much.

33:49You okay?

33:50Yeah.

33:51Man, my ribs are dry.

33:54I'm so ashamed of myself.

33:56Swampful of pieces, and sometimes, you know.

33:59We'll see what happens.

34:00Yeah.

34:01All right, Team Mini, let's talk about your ribs.

34:10Our entire barbecue rib fest is all about celebrating the South.

34:15That's like the rib on the Flintstones that flipped over their car.

34:18All right, so this is a Texas dino rib and a good southern collard green.

34:23The cook on this dino rib, if you will, was beautifully done.

34:26The char.

34:27Yeah, it's got, like, beautiful salty bark on the outside.

34:31I love the flavor of the collard greens.

34:33I think the broth is so developed.

34:35You get all that richness of the ham hock and salt and vinegar and all those good things.

34:39Sure.

34:40All right, ribs.

34:41Greg.

34:42We have a proper southern spare rib here cooked over the asado.

34:47Next, we've got Hoppin' John, which is going to be black eyed peas and rice.

34:52The outside of these ribs are beautifully lacquered.

34:54The center has nice softness.

34:57You didn't wrap, and I respect you for that.

34:59And that texture, I really appreciate because I like a little bite on my rib.

35:03Yes, sir.

35:04This is really delicious.

35:05I did find that some bites were just right and some were, like, a tiny bit chewy.

35:10Yes.

35:11Yo, Hoppin', yo, John.

35:12I'm loving the flavors.

35:13I'm loving the spice.

35:14But it's usually a one-pot dish where everything is already together.

35:17So I wanted it just one dish.

35:19Yes, sir.

35:20Okay.

35:21Last ribs.

35:22I had goat ribs, which was not a friend of the asado, with a tamarind barbecue sauce.

35:29I think that that probably was difficult to render properly over that open fire.

35:34And we got a little bit more charred.

35:36Yeah.

35:37It's goat, but it's not the goat.

35:38It's not the goat.

35:39I agree with you.

35:40All right, thank you.

35:41G-O-T-T-O-G-O.

35:42Good job.

35:43Good job.

35:44I think you guys did fantastic.

35:45Good job.

35:46Actually, I'm thinking about having some ribs removed.

35:51But anyway, let's have some now while they're here.

35:54This is a rib extravaganza.

35:56Oh.

35:57Okay.

35:58Go with the bison first.

36:00They're bison ribs cooked with a jerk-rub seasoning.

36:03The sauce is so delicious.

36:05It's really nice with the jerk spice.

36:07I got a little bit over here.

36:09A little dry.

36:10Yeah.

36:11Where should we go next?

36:12I prepared a sticky St. Louis-style rib with a banana ketchup.

36:17And then a loaded smoked potato salad.

36:19These ribs are really nicely cooked.

36:22They still have a firmness to them.

36:24But the banana ketchup kind of overpowers the flavor of the rib.

36:27Got it.

36:28Okay.

36:29I love how rich and decadent the potato salad is.

36:32And it's cheesy, and it's creamy, and it's bacony.

36:34Really delicious.

36:36Hey, look at this work of art.

36:37I'll give you Missouri on a plate.

36:38This is a beef rib.

36:39We've got some beef rib burnt ends with a Kansas City-style barbecue sauce.

36:43And I've got a sweet cream cornbread.

36:45This is probably the best beef rib I've ever had.

36:47It's absolutely delicious.

36:49It's like gelatinous, melt in your mouth, but super flavorful.

36:54The kind of burnt ends, those are perfection because they're just tossed in the sauce.

36:59The candy, as you call it in competitions, it's great.

37:02I don't want the rib after I taste the candy.

37:05You get what I'm saying?

37:06Right.

37:07I got you.

37:08And the cornbread, there's a nice crust to it.

37:09I love that texture.

37:10You like that crunch?

37:11I love it.

37:12It's creamy.

37:13It's almost like a cream cheese, but then you get that grit.

37:15It kind of keeps you chewing.

37:16Thank you, Team Bob.

37:17Thank you, Chefs.

37:18You feel good about what Brooke said?

37:20No, that's an honor.

37:21Brooke says the best ribs she's ever had and almost leaves me speechless.

37:25Well, brawlers, this was a very difficult challenge.

37:33The very smallest of differences separated the top team from the bottom team tonight.

37:39Team Antonia, you pulled together as a team today and you really nailed it on flavor.

37:46Unfortunately, some of your ribs suffered from an inconsistent cook.

37:50Team Monique, your Southern Feast delivered rich, layered flavors.

37:55And you proved that you don't need to wrap your ribs to get them tender.

37:58But a couple of small technical issues kept your good feast from being great.

38:03Team Bobby, you brought us some luscious flavors in your feast and delivered the best beef rib Brooke has ever tasted.

38:11But there were just a couple slight missteps in texture.

38:14Our top team tonight is...

38:22Team Bobby.

38:23Yes!

38:24Yes!

38:25Whoo!

38:26Good job.

38:27Good job.

38:28Good job.

38:29You guys deserve better.

38:30Yeah.

38:31We did it.

38:32Yes.

38:33Our other safe team tonight is...

38:35Team Monique.

38:37You guys did an amazing job no matter what.

38:45Love you.

38:47Team Antonia, I'm sorry but that does mean you are our bottom team.

38:52We'll meet you at the campfire in just a moment.

38:54Well Team Antonia, this is the part of the competition where things start to get really tough.

39:03Yeah.

39:04This has been the biggest like privilege of my life.

39:08Mentoring you and just cooking with you.

39:10Aw.

39:11Same chef.

39:12Same chef.

39:13Let's talk about some of the dishes.

39:16Byron, your expertise in live fire cooking really showed today.

39:19As usual, we loved your flavors.

39:22But your ribs turned out a bit tough and chewy.

39:26Tyler, you probably had an easier time today not having to cook on that asado crust.

39:32And while I'm not sure that we really even needed the mole, your beef ribs had a beautiful crust and flavor.

39:38All right Team Antonia, the person going home tonight is...

39:46Byron.

39:51Oh.

39:53You have been the heart and soul of our team.

39:56And honestly, you have made some of the most incredible meat that I have ever seen.

40:01Thank y'all for this opportunity.

40:03And I'm motivated.

40:04Yes.

40:05I'm motivated to leave my mark on barbecue.

40:08To leave the state of Iowa.

40:10Mark on barbecue.

40:11And thank y'all again.

40:13Man, listen.

40:14I gotta stand and shake your hand before you go.

40:16That energy.

40:17Yes.

40:18That strength and confidence.

40:19Yes.

40:20Despite how everything went today.

40:21Yes.

40:22I cannot tell you how much I appreciate and respect you.

40:24And I've been happy to judge your food.

40:29Thank you guys.

40:33Love that man.

40:34Yeah.

40:35Like, I love him.

40:36There is no question in my mind that Thyrin should be barbecue master full-time, making

40:42his living at it.

40:43Thyrin, if you're listening, you follow your dream.

40:46You get out there and you barbecue every day without question.

40:49This is not the last you'll see me, I tell you.

40:53Today wasn't my best cook, but one thing about Thyrin Matthews, I'm gonna hold my head up high and I'm gonna wish these guys the best luck in the world and may the best chef win.