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Rapid Reel
  • 7/14/2025
Bbq Brawl Season 6 Episode 8
Transcript
00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our town.
00:17And you're going down.
00:19They keep on coming.
00:21Let's brawl.
00:30I'm going so hard.
00:34Week eight, man.
00:35Bobby, Team Bobby finally had a campfire.
00:37Yeah, we sure did.
00:38And that was tough.
00:39The person going home tonight is Rosalie.
00:42Now y'all know what it feels like to have two, huh?
00:45Oh, man.
00:46Now we do.
00:47Wait a minute.
00:48What is in front of our station right now?
00:50Oh, my God.
00:51Lordy.
00:52Looking good.
00:53Those things look pretty cool, man.
00:54The cross.
00:55It's literally taller than me.
00:57This one's going to be tough.
00:59This is a traditional Argentinian asado cross.
01:02You are the perfect person to do it.
01:04I've done a whole animal or two.
01:05I'm working tonight.
01:06We've got to start winning these things.
01:08But 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.
01:17Okay, okay.
01:18It's always fire management.
01:20To cook on asado cross, it's hard.
01:22I mean, let's get it out there.
01:23It is hard.
01:24Managing your fire, the wind, the elements.
01:27We want good rendering, but we don't want nothing scorched.
01:30Yeah.
01:31I'm a weekend barbecue warrior, but I'm here to prove to myself that I can do this full
01:36time.
01:37This right here can separate the pitmasters from the pretenders.
01:42Let's go.
01:43Let's get it.
01:44Team Tyler, baby.
01:45Team Tyler.
01:46Yes, yes, yes.
01:47Let's go.
01:48Okay, finally, finally, finally, Team Bobby was at the bottom last week.
01:54True.
01:55How 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.
02:10How you feeling?
02:11Feeling good.
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.
02:26Right here.
02:27In it to win it.
02:28Yes.
02:29Count with their little neckerchiefs.
02:30I swear.
02:31So 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.
02:42Absolutely.
02:43Pump.
02:44We're ready to go.
02:45You got this.
02:46And 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.
02:53Come on out.
02:54Let's get this started.
02:55Love it.
02:56Let's go.
02:57Buenos dias, brawlers.
03:00Buenos dias.
03:01Hola.
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.
03:17This is going to be a tough challenge.
03:19Oh, boy.
03:20Here we go.
03:21You've cooked with this.
03:22Yeah.
03:23I have never cooked with this.
03:24Me neither.
03:25It'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.
03:33For today's team brawl,
03:35you'll have five hours to prepare us a rib feast,
03:38featuring three kinds of ribs.
03:40Ribs?
03:41You suckers.
03:42Dinosaur beef ribs.
03:43Oh, man.
03:44Pork ribs.
03:45Yep.
03:46And another type of your choice.
03:48I couldn't handle this to us better.
03:50Dino ribs can be cooked any way you want.
03:52The other two must be cooked on the iron crosses.
03:54And, of course, we need two sides.
03:55Okay.
03:56As we're getting to the end of the competition,
03:57this is going to be your toughest cook yet.
03:58Absolutely.
03:59But there's an advantage challenge coming up shortly
04:01that'll make this whole thing a breeze.
04:02That sounds ominous.
04:03Are y'all ready to brawl?
04:04Yes!
04:05Let's brawl!
04:06Let's go.
04:07Let's go.
04:08Let's go.
04:09Let's go.
04:10Let's go.
04:11Let's go.
04:12Let's go.
04:13Let's go.
04:14Let's go.
04:15Let's go.
04:16Let's go.
04:17Let's go.
04:18Let's go.
04:19Let's go.
04:20Let's go.
04:21Let's go.
04:22Let's go.
04:23Go, go, go.
04:24Oh, my God.
04:25I need some onions.
04:26I got your ribs.
04:27Orchid.
04:29How about our team 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 the beef ribs.
04:50You're good with it?
04:51My favorite protein in the entire world is goat.
04:54Okay.
04:55Okay.
04:56All this stuff is all going to blend together for a good southern meal.
04:58Yes.
04:59Yes.
05:00Kyle 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.
05:09We can play in the world of, like, Mexico and Latin and all those flavors on the rubs and, like, sauces and stuff that go along with it.
05:15I will take the beef ribs.
05:16You want the beef ribs?
05:17Yeah.
05:18And I'll take Lem.
05:19So, I'll take the pork, right?
05:20Like, let the pork man do the pork.
05:21Okay.
05:22And he's going to help me with the beef.
05:23Of course.
05:24Yes.
05:25Let's go, Tyler.
05:26Let's go, Tyler.
05:27I think it's, like, the hottest week we've had in Texas thus far.
05:30This is, like, go time.
05:31Zero execution issues.
05:33We need to communicate, and we need to work together.
05:35Let's go 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.
05:42So, you're doing pork ribs?
05:43Yeah.
05:44We'll glaze them.
05:45I was 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.
05:53You're the grandmaster champion.
05:54I'm going to lean on you 100.
05:55Yeah, yeah.
05:56Yeah.
05:57It'll be tough to meet today.
05:58Last week, we were on the bottom.
05:59So, Rosalie went home, and I would hate to lose either Brad or Orchid.
06:03But Brad's definitely done 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.
06:18Salt 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.
06:25And I'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.
06:33So, 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.
06:45Okay?
06:46Kind of melt everything that I am together.
06:48I 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.
07:02Do what you got to do.
07:03Because we are all going to follow your lead.
07:05Even Bobby.
07:06These are fun, Brad.
07:07Yeah.
07:08Perfect.
07:09Right?
07:10Yeah.
07:11You happy with that?
07:12Yeah, I'm very happy with it.
07:13I'm good.
07:14Keep an eye on your fire.
07:15Yep.
07:16I'm 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.
07:24You 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 because I'm a goat myself.
07:42Oh my God.
07:43The goat.
07:44The goat.
07:45The goat.
07:46On Team Monique, you know, our camaraderie is great.
07:48We're hot.
07:49The past two weeks, we've been in the top.
07:50We haven't had any trips to the fire pit.
07:52So, 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.
07:58This one?
07:59Yeah.
08:00There we go.
08:01Yeah?
08:02Yeah.
08:03And 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?
08:13This is the Gatlin specialty.
08:14The Gatlin specialty.
08:15It's the Gatlin specialty.
08:16So we got paprika, we got garlic, we got mustard, we 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.
08:37When I was a kid, every birthday, I would always choose a barbecue place
08:40because I wanted to have ribs and it would be just drenched in barbecue sauce.
08:44And I started dating my wife at 15.
08:46She gets just as messy with ribs as I do, so 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 or my past.
08:55I'm just going to do what I love doing and hopefully it works out.
08:59Let's go.
09:03Beneath and I have had highs and lows.
09:05You know what I mean?
09:06Bobby Seamus just kind of like coasted through the center.
09:08Right 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.
09:30I think it's looking amazing.
09:32I'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 doing lamb ribs.
09:41All of these ribs cook at different rates.
09:43Yes.
09:44You have to adjust all day to make sure and be keeping an even cook.
09:48These iron crosses can be adjusted on the angle of the arm, which can go forward.
09:53Mm-hmm.
09:54And it can also twist.
09:55It's like a TV antenna.
09:56Yeah.
09:57That's how you want it, chef?
09:58Yeah, I need it lower.
09:59Yeah.
10:00Do you think this is harder than the campfire because they actually had, like, griddles
10:03and pans and Dutch ovens?
10:04Yeah.
10:05This is all open air.
10:06Yeah.
10:07Absolutely harder.
10:08I want to get some, like, color on them.
10:09I'll make that, chef.
10:10Yep.
10:11Perfect.
10:12Okay.
10:13Yep.
10:14I am filthy.
10:15Same, chef.
10:16I'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
10:33five years ago, I can still hang with these guys.
10:37I can cook something more creative than no cook.
10:40So I'm gonna glaze my beef rib and mole.
10:43Just keep it going, chef.
10:44It'll get hot, I'm telling you.
10:45It will?
10:46Okay.
10:47I want to prove that I can cook these big, low and slow pieces of meat, just along with
10:52anybody else in this contest.
10:54All right, potato 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!
11:08Are you okay?
11:09Yep.
11:10Everybody seems like they're struggling a little bit with these asado crosses.
11:14Yep.
11:15The pin.
11:16The pin?
11:17I got you.
11:18Which number?
11:19Uh, the third one.
11:20Third one?
11:21Yes.
11:22Thank you, sir.
11:23Got you.
11:24It seems like this could trip up any one of our brawlers.
11:26Yes.
11:27Indeed, sir.
11:28Or our captains.
11:29Yep.
11:30Oh, be careful.
11:31Do you need a glove?
11:32Oh, it just fell into the fire.
11:34Oh, my God.
11:35Just grab the ribs, okay?
11:43I don't want to lose Bobby's ribs.
11:44I just 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 the gloves.
11:51Oh, my God.
11:52This 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?
12:01Yep.
12:03You're welcome.
12:04Oh, nice and crusty, baby.
12:05Oh, that was getting a little scary.
12:06Yeah.
12:07What do you think?
12:08It looks gorgeous.
12:09I'm making a jerk rub buffalo.
12:10Okay.
12:11I didn't even know they had buffaloes in Jamaica.
12:13They do.
12:14Ha!
12:15Tell 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.
12:21And then we're going to take you to Kansas City on the sauce.
12:23I feel like this is your jam.
12:24This is it.
12:25This 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 that allow me to do this.
12:35At some point, I'll hang it up.
12:36But every time I think I'm ready to, that 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.
12:48And we're having fun.
12:49Having a lot of fun today.
12:50I'm so honored.
12:52That's a grand champion right there.
12:57Yeah, they're perfect.
12:58Look at that.
13:03I'm working on my sauce that I'm going to glaze on my ribs.
13:06And I made a banana ketchup.
13:08I grilled the banana so I get a little more sugar out 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.
13:28I just...
13:29It's different though, right?
13:30Yeah, no, it's good.
13:31Is it banana ketchup?
13:32I'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.
13:44Let me make sure the grill is looking good.
13:46Tyron, I need you to put mine down if you don't mind.
13:48Yes, chef.
13:49Can I get coals?
13:50I'm coming right now, Ty.
13:52I have a lot to do, but I'm a team player.
13:55Tyron, when you have a second, can 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.
14:11Mexican style, baby.
14:12Everybody loves Tyron.
14:14And I know he's had his ups and downs, but today seems like his day to really shine.
14:17They look great.
14:18I know, chef.
14:19I know.
14:20I know.
14:21Woo!
14:22Hey, I just dropped it like it was hot.
14:25Woo!
14:27Right now, we're working on some pork hocks for the Hoppin' John.
14:33Hoppin' John is a classic Southern dish.
14:36Speaks to both myself and Kyle.
14:38His 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.
14:46And 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 with a Western Carolina sauce and a little
14:55vinegary to cut through the richness of the beef rib.
14:58The one thing which I've been so in love with is the pride that you've shown of
15:02being the mountain man.
15:04And there is so much in everything that you do.
15:06These past few weeks with Team Manit have been great.
15:08As my confidence grows and I'm cooking things that really matter to me,
15:12the idea of being Master of Q, it's becoming real.
15:18Mmm.
15:19You like it?
15:20Amazing.
15:21I'm talking prime time.
15:22Ain't nobody with me gonna take mine.
15:25It's prime time.
15:26Let's go.
15:27Oh.
15:28Lights, camera, accent.
15:29It's prime time.
15:30Yes, prime time.
15:31It's prime time.
15:32It's prime time.
15:33Do you think they're gonna make it?
15:35Oh, yeah.
15:38Barbecue.
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?
15:49So 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 brazed meat.
16:00Yeah.
16:01I 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 letting that natural smoke
16:16and 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.
16:30You're using that old Texas crutch.
16:32I call it the Houston helper.
16:33We gonna find out.
16:34We gonna find out.
16:35You want to wrap the whole way?
16:36Yeah, man.
16:37It's all the way to go.
16:38Cooking with asado is not cooking with foil,
16:40but if that's what they want to do,
16:42I'm gonna beat them anyway.
16:43Let's make it happen, man.
16:44Let's make it happen, man.
16:45I love you, man.
16:46Both good ways of barbecue, buddy.
16:47Yep.
16:48Welcome 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.
16:57Madras feck.
16:58Come on down here to Texas, man.
17:00Come two-step with me, Brad.
17:01Let's go here.
17:03There's like a wrap battle going on,
17:05and not like chicken, chicken, chicken.
17:07More like, did I wrap?
17:08Team Antonia, Team Monique.
17:10Ready 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 featuring fish,
17:39cooked 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 me neat.
17:55Barracuda.
17:56Did he say barracuda?
17:57He said barracuda.
17:58And piranha for Antonia.
18:01Piranha?
18:02I think that's illegal.
18:04Oh.
18:05Oh.
18:06One fish for everybody.
18:07We're gonna make some Texas redfish.
18:09Okay.
18:10Texas redfish.
18:11It's a delicious local fish that's meaty, it's flaky,
18:14so that's what I'm gonna do.
18:16All right, and the advantage that you could win for your team
18:19in this round is huge.
18:20Those crosses don't give any protection from the elements.
18:24And we have steel wind deflectors that when used right,
18:27they'll keep the wind out and reflect the heat back onto your ribs.
18:31Oh, a wind deflector?
18:32Oh, .
18:33It's a huge advantage.
18:35Yeah, yes, yes, yeah.
18:37Time 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 to 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's made in eastern India,
19:02which is called ,
19:03which means fish made 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 light 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.
19:24I'm going to do a tostada.
19:25I'm going to roast the fish.
19:26I'm going Mexican because I'm already living in Mexico,
19:28so I've got some great things that are already kind of done.
19:30I'm blackening it with some, like, really beautiful chili spices.
19:34We're not mad at spice.
19:36Yes.
19:37Well, it has a little pork juice dripping on it.
19:40It's been a minute since we've seen the captains cooking.
19:43I mean, I think any time the captains are cooking,
19:45there's a little bit of ego involved.
19:46Like, they want to win.
19:47Yeah.
19:48It's 20 minutes.
19:49Bobby, do you have time to tell me what you're making?
19:51Yeah.
19:52I'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.
20:06And how's everybody else doing with the red fish?
20:08You know, as well as it can while we're squatting on the ground.
20:1115 minutes.
20:1215 minutes.
20:1315 minutes.
20:1415 minutes.
20:17Manit seems unhappy right now.
20:19Yeah.
20:20You want me to get more fire in there for you?
20:21Uh, I think that might be a good idea.
20:23Now, Manit is doing that whole fish.
20:25It kind of scares me a little bit.
20:2630 minutes, whole fish, hot coals.
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.
20:37Rah, rah.
20:46Come here, T.
20:47Huh?
20:48Is your mama around?
20:49It would make you want to slap your mama.
20:51Oh, my goodness.
20:52Oh, my God!
20:54Five minutes.
20:55Five minutes, captain.
20:56This is only the second time we've seen our captains go head-to-head this season.
21:01These are always really fun challenges.
21:03They'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.
21:12Viren'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?
21:28Three minutes, captain.
21:29We're waiting.
21:30Okay.
21:31Okay.
21:32It's going to be last minute.
21:33We got it, Monique.
21:34Everyone's working very hard right now.
21:37Very diligently.
21:4190 seconds.
21:44That's still hot.
21:45What is he getting?
21:47Oh, drama.
21:48Last minute.
21:49Garnish.
21:50Six.
21:51Five.
21:52Four.
21:53Three.
21:54Two.
21:55One.
21:56Time's up, captains.
21:57That was tough.
21:58Beautiful, chef.
21:59She went whole.
22:00She went whole.
22:01What'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, but...
22:25Yeah, I agree.
22:26All right.
22:27We've got a hot date with the next captain.
22:28Thank you so much.
22:29Oh, okay.
22:30Tell 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,
22:39otherwise known as aji amarillo.
22:41This is so effing good.
22:43I mean, I love the heat.
22:45I love the blackening on the fish.
22:47When you first pop it in your mouth,
22:48you 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.
22:58That's to go.
23:01All right, Mineet.
23:02Tell us what you've made.
23:03This is a take on machir chhol, 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, Mineet.
23:17All right.
23:18Thank you so much.
23:20Gotta go.
23:21Thank you very much, captains, for braving the flames to cook for us.
23:28You're welcome.
23:29And the winner is...
23:33Antonia!
23:34Shut up!
23:35Nice job, Chil.
23:36Good job, Chil.
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.
23:48I won the wind deflector!
23:50Yay, Antonia!
23:52Byron, where do I put this?
23:54She's like, now I've got it, what 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 having a saddle to attend to.
24:09We're halfway there.
24:10We're living on a prayer.
24:12How's your beef rib?
24:13I'm gonna wrap all of them, Chil.
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, so guess what I did?
24:23Ha!
24:24You talk too loud, Brad, you talk too loud.
24:27Yeah, that's how you wrap it, yeah.
24:28Thank you, chef.
24:29That's what barbecue's about, baby.
24:30Of course, and we're not done.
24:31No, we're not, chef.
24:32Ribs looking good, I can go back to peeling potatoes.
24:35Yes.
24:36You 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.
24:45Thank you, thank you so much.
24:47I'll tell you what, chef, making it so far, this is making me more confident about going into barbecue full-time,
24:52and for 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, but 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.
25:12I mean, I got a new grandbaby.
25:14I'm a grandpapa.
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.
25:24Can't lose.
25:25Just a beautiful, smoky day.
25:27Hot.
25:28It's a beautiful, smoky day.
25:30Looking good right now.
25:31Just gonna keep these mops.
25:32Oh, that'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.
25:44This 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.
25:57So 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.
26:20I love Mexican food.
26:21I was born and raised in Southern California,
26:23and now I have a food truck that's tacos and barbecue.
26:26This competition has been amazing,
26:28because it shows me that I can still hang
26:30with some of the best barbecue people on Earth,
26:32like my friend Thyrin 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,
26:42and taking all the things I've learned from Thyrin
26:45and 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.
27:00He's looking amazing.
27:01Right?
27:02Brother, I'm tired.
27:03I'm disgusting.
27:04I can't be trusted right now.
27:05Is what he's saying make sense?
27:06Makes sense to him.
27:07It don't matter.
27:08Final countdown, baby.
27:10That's the kind of rib you want for a competition.
27:12I'm going to be the judge of this.
27:14Brad, this is my 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, yes, sir.
27:26What you think about it, brother?
27:27Man, I love it, man.
27:28Thank you, thank you, thank you, bro.
27:29Brad's a world champion.
27:31I see his facial expression.
27:33Killing it, man.
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.
27:43Flavor's great, but I think he's...
27:45I think he left them a little under.
27:46If that was me, I'd go a little longer.
27:48Okay, well, let's not tell him that.
27:59Oh, man, come on.
28:01You all right?
28:02I'm going to try this right here.
28:06Oh, .
28:08Even though it looks amazing, it's not tender.
28:11I believe my fire was too hot.
28:13The judge is like super, super tender ribs.
28:15So, I hate to do that, but I think I'm going to wrap them.
28:18I can't serve the judge's dry ribs.
28:21One hour, brawlers.
28:22One hour.
28:25Greg.
28:26What's up, baby?
28:27So, there's no wrap on your ribs.
28:30No wrap, baby.
28:31My uncles and my grandpa and them used to cook this way.
28:34And so, I'm going to make them proud by doing it the old school way.
28:37Whether I'm in or out, I'm going to 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, and 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.
28:57I am finishing up my loaded baked potato salad.
29:00I am going to 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.
29:10I pulled them off the smoker.
29:11They look perfect.
29:12Dude, that's jelly, man.
29:13They're done.
29:14They're perfect.
29:15My man.
29:16I'm staying real true to Missouri roots.
29:18I'm going to do a little burn in.
29:19So I'm going to get on there and get it caramelized up.
29:25Brad has 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.
29:35Woo-hoo-hoo!
29:36What?
29:38Y'all better watch out.
29:40Grandmaster's here.
29:42Don't top me up too much.
29:43Oh, yeah, yeah.
29:44I'm sorry.
29:45Those are terrible.
29:47I don't know why.
29:48What's happening?
29:49It's 30 minutes, brothers.
29:53This, I think, a little bit more crispy.
29:55OK.
29:56Manit, let's do this.
29:57Let's wrap this one.
29:58Just don't say nothing to nobody.
29:59No, you can just say Manit did it.
30:01There's no way that I'm going to wrap the pork ribs,
30:03but we're actually going to wrap Manit's goat ribs.
30:06I know we shouldn't do this, but we don't want a burnt rib either.
30:10Is that boil, Greg?
30:11Oh, my God.
30:12Nope.
30:13What are you talking about?
30:14Manit!
30:15Talk to Manit about it!
30:16Oh, my goodness.
30:17He broke down.
30:18Oh, he really is wrapping them.
30:19After he talked to us.
30:20Tennessee in the house, y'all!
30:23Are they jiggly?
30:24Chef, they're jiggly as hell.
30:26Wow.
30:27I am so happy with what I see.
30:30Jiggling like a...
30:32They're jiggling perfectly.
30:33I am very proud of this.
30:35And if I got beat here, then I got beat by a grand champion.
30:42How you feeling, Orchid?
30:43Oh, they're there.
30:44You sure?
30:45There's nothing I can do.
30:46All I can hope is that it'll be really tasty, flavorful, and sticky.
30:49I'm just going to keep saucing, saucing, saucing for the next 10 minutes.
30:53Hey, they're good and soft.
30:56Oh, yeah.
30:57What do you think, Chef?
31:03Oh, yeah.
31:04I think they're good as hell.
31:05But you're the expert.
31:06These ribs are full of flavor, but for some places, a little dry.
31:13The goat ribs are very juicy.
31:15Does it shake after you slap it?
31:17What do you think?
31:20Get the out of here.
31:21Sorry.
31:22Get out of here.
31:23Oh, my God.
31:24That's really good.
31:25Two minutes.
31:26Two minutes left.
31:28That's tender.
31:29Okay, okay.
31:30These ribs are good.
31:31Thank you, sir.
31:33Stop adding things to your dish, Tyler.
31:35I'm not, Chef.
31:36Look at you with your plating.
31:38Trying to make sure I can get as much flavor onto these as I possibly can.
31:4230 seconds.
31:43These french fries are gorgeous.
31:45Jiggle, jiggle.
31:46Jiggle, jiggle.
31:47Potato salad, ready to go?
31:48Yep.
31:49Chef, I'm going to do a quick cream for this.
31:50Just kidding.
31:51I can't with you right now.
31:52Six, five, four, three, two, one.
31:59Woo!
32:00Yeah, y'all.
32:01Let's eat.
32:02Right on, man.
32:03The flavors are right there.
32:04Good job, everybody.
32:05These ribs are jelly.
32:06I couldn't have cooked it better, and I'm here to prove that competition pitmasters can win barbecue brawl.
32:11Beautiful work.
32:12Even though I'm not 100% happy with my ribs, I hope that I help my team to victory.
32:19All right, we're going to asado on over to Team Antonia.
32:29Hello, hello, judges.
32:30Tell us about your feast.
32:31We 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.
32:51But this mole sauce is not my favorite with the rib because the beef shines through on its own.
32:57The sopes are very delicious.
32:58The meat, the pickley, cabbage, lots of flavor.
33:01I really like the crunch.
33:02Okay.
33:03This is my Mexican-inspired pork ribs and rib tips, and then we have a Mexican-style fry.
33:11I love that you gave us a French fry.
33:13Now, French fries and ribs, come on.
33:14It doesn't get better.
33:15Lots of flavors here.
33:16You get all of the sweetness.
33:18It's delicious and perfectly seasoned.
33:20You 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 of different
33:27bites.
33:28All right.
33:29Where should we go next?
33:30We 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 on 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.
33:56Swamp full of fences, and sometimes, you know.
33:59We'll see what happened.
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.
35:06I 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.
35:18So I wanted it, just one dish.
35:20Yes, sir.
35:21Okay, last ribs.
35:22I had goat ribs, which was not a friend of the asado.
35:26With a tamarind barbecue sauce.
35:29I think that that probably was difficult to render properly over that open fire.
35:35And we got a little bit more charred.
35:36Yes.
35:37It's goat, but it's not the goat.
35:38It's not the goat.
35:39I agree with you.
35:40All right.
35:42G-O-T-T-O-G-O.
35:43Good job.
35:45I think you guys did fantastic.
35:47That was so tough.
35:48Actually, 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.
35:57Oh, okay.
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.
36:16And then a loaded smoked potato salad.
36:19These ribs are really nicely cooked.
36:21They still have a firmness to them.
36:23But the banana ketchup kind of overpowers the flavor of the rib.
36:26Got it.
36:27Okay.
36:28I love how rich and decadent the potato salad is.
36:31And it's cheesy and it's creamy and it's bacony.
36:34Really delicious.
36:36Hey, look at this work of art.
36:37I gave 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.
36:46This is probably the best beef rib I've ever had.
36:48It'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.
37:07And 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, I said that's an honor.
37:22Brooke says the best rib she's ever had and it almost leaves me speechless.
37:30Well, brawlers, this was a very difficult challenge.
37:34The very smallest of differences separated the top team from the bottom team tonight.
37:42Team Antonia, you pulled together as a team today and you really nailed it on flavor.
37:47Unfortunately, some of your ribs suffered from an inconsistent cook.
37:51Team Monique, your Southern Feast delivered rich, layered flavors and you proved that you don't need to wrap your ribs to get them tender.
37:59But a couple of small technical issues kept your good feast from being great.
38:04Team 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.
38:16Our top team tonight is...
38:23Team Bobby.
38:24Yes.
38:25Yes.
38:26Woo!
38:27Good job.
38:28Good job.
38:29Good job.
38:30You guys deserved that.
38:31Yes.
38:32We did it.
38:33Yes.
38:34Our other safe team tonight is...
38:36Team Monique.
38:41You guys up no matter what, okay?
38:43You guys did an amazing job no matter what.
38:45Love you.
38:49Team 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.
38:59Well, Team Antonia, this is the part of the competition where things start to get really tough.
39:03Yeah.
39:05This has been the biggest, like, privilege of my life.
39:09Mentoring you and just cooking with you.
39:11Aw.
39:12Same chef.
39:13Same chef.
39:14Let's talk about some of the dishes.
39:16Tyron, your expertise in live fire cooking really showed today.
39:19As usual, we loved your flavors.
39:23But your ribs turned out a bit tough and chewy.
39:27Tyler, you probably had an easier time today not having to cook on that asado crust.
39:33And while I'm not sure that we really even needed the mole, your beef ribs had a beautiful crust and flavor.
39:37All right, Team Antonia, the person going home tonight is...
39:46Tyron.
39:52Oh.
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.
40:02Thank y'all for this opportunity.
40:04And I'm motivated.
40:05Yes.
40:06I'm motivated to leave my mark on barbecue, to leave the state of Iowa.
40:11Mark on barbecue and thank y'all again.
40:14Listen, I gotta stand and shake your hand before you go.
40:17That energy.
40:18Yes.
40:19That strength and confidence.
40:20Yes.
40:21Despite how everything went today.
40:22Yes.
40:23I cannot tell you how much I appreciate and respect you.
40:25And I've been happy to judge your food.
40:27Thank you, Miss Scott.
40:29Thank you, man.
40:30Thank you, guys.
40:33Love that man.
40:34Yeah.
40:35The best.
40:36Like, I love him.
40:37There is no question in my mind that Tyron should be barbecue master full-time, making
40:43his living at it.
40:44Tyron, if you're listening, you follow your dream.
40:47You get out there and you barbecue every day without question.
40:50This is not the last you'll see me, I tell you.
40:54Today wasn't my best cook.
40:56But one thing about Tyron Matthews, I'm gonna hold my head up high and I'm gonna wish these
41:01guys the best luck in the world and may the best chef win.
41:08Tyler, it's all up to you.
41:10You're carrying the torch for Team Antonio.
41:11Tyler, you're, yeah.
41:12Talk to me and Antonio.
41:13You are Team Antonio.
41:14You guys can head on out.
41:15Okay.
41:17Thank you so much.
41:22That sucks.
41:23I know.
41:24You missed that dude.
41:25We love you.
41:26Love you too.
41:27Hell yeah.
41:30There are five of you here right now, but only three of you go to the finale.
41:35Today is a double elimination.
41:37This could be the last hurrah.
41:41I need you to go faster.
41:42Let's go, let's go.
41:43I'm getting to the finale, hell or high water.
41:46I'm not gonna beat them in a chef competition, but this is a barbecue competition.
41:49Orchid, you know, I've won four times and they've all been women.
41:53Don't mess with mama.
41:54You want to win?
41:55You want to take it home for your family?
41:56Then make some tough decisions.
41:58You want to make some tough decisions.