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#BBQ Brawl

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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.
00:30All right, guys, only five of us left.
00:35I still got my boy, Thyrin, with me, though.
00:37Hey, man.
00:37Oh, yeah.
00:39Yes.
00:41Tyler, come here, brother.
00:42I'll miss you.
00:43I'll miss y'all guys, too.
00:44It's a little quieter on this water.
00:46I can hear him still, so.
00:48Good luck today.
00:49Good luck, but not too much luck.
00:53I stayed up a lot last night.
00:55I was trying to go to sleep, but, man.
00:58I got my family.
00:59I got my name.
01:00I got my pride all on the line here.
01:02We've been pretty strong in the past few weeks.
01:03We've just got to finish strong.
01:04Yeah, just finish.
01:05Just finish.
01:06Keep going.
01:07Last game of the season.
01:08Don't hold anything back.
01:09If we make it, we can still sit next to each other.
01:11Let's just make it to the finale.
01:13Yeah.
01:17All right, and then there were five.
01:19Listen, I know everyone's going to miss Thyrin, especially me,
01:23but I know my boy, Tyler, can take it all the way.
01:25All our brawlers have some serious barbecue game.
01:28This is true.
01:29Well, they're going to need us to make it to the finale.
01:31That's for sure.
01:32That's if they make it through today.
01:34They have no idea what they're in for.
01:39Good morning, brawlers.
01:40How are you guys doing?
01:41Good morning.
01:42Doing good.
01:43Good morning.
01:44Congratulations for making it this far in the competition.
01:46Woo!
01:47Good job, guys.
01:48We are one week away from the finale.
01:50You're all so close to winning the title of Master of Q
01:54and a feature across Food Network social platforms.
01:57All right, let's do it.
01:58Let's do it.
01:59All right, let's go.
02:00Let's go.
02:01There are five of you here right now.
02:05Only three of you go to the finale.
02:08So that means two of you will be going home today.
02:15Holy shit.
02:16Today is a double elimination.
02:20And our first challenge will be an elimination challenge.
02:26Dang.
02:27A lot of pressure.
02:28I not only have to cook right now for my life,
02:31but I have to cook again for my life
02:33in order to make it to the finale.
02:36And as of today, we're breaking up the teams.
02:40Okay.
02:41I don't want to leave you, man.
02:43We are cooking on our own, which is very exciting,
02:46but very scary.
02:47We'll still be your mentors,
02:49but from here on out,
02:50you'll need to earn the title on your own.
02:53Knew it was coming.
02:55Just got real, baby.
02:56It just got real.
02:57If anybody's got it, you got it.
02:59Let's go.
03:00Good luck, you guys.
03:01Appreciate you.
03:04Hello, brawlers.
03:06Hello, Carson.
03:07What's going on, Carson?
03:08Brawlers, we're all so proud of you guys
03:10making it so far in the competition.
03:12But as Bobby said, you're on your own now.
03:15This first elimination challenge
03:17is something any master of cues
03:19should be able to do in their sleep.
03:21You need to make your best composed steak dish.
03:25All right.
03:26In 30 minutes.
03:29Oh, boy.
03:30Oof.
03:3130 minutes to make a composed steak dish,
03:33and the execution is going to need to be perfect on this.
03:37And that's really tough to do in 30 minutes.
03:39Because this challenge is so simple,
03:41we're expecting excellence.
03:42The winner will get a crucial advantage in the next round.
03:46The brawler with the bottom dish will be going home.
03:52Whew.
03:53The stakes couldn't be higher.
03:54Pressure's on.
03:55We're getting close.
03:56Are y'all ready to brawl?
03:57Yes!
03:58Let's do it.
03:59Let's go.
04:00Let's go.
04:05Someone grab collaborate, Julie.
04:06Get the meat.
04:07You got to go quick.
04:08You got to get that meat on.
04:09Let's go.
04:13Double elimination day.
04:14I think we're all feeling the pressure.
04:16I have 30 minutes to make a steak.
04:18I just have to let my chef abilities come through.
04:21Right here, baby.
04:23That's a big New York.
04:24You got to get it seasoned and on.
04:27This is a prime New York strip.
04:29It has great intramuscular fat.
04:31We only need salt, pepper.
04:33Season, season, season.
04:34All the way on the sides of everything.
04:37This is a dish I do at my restaurant all the time.
04:40Steak with crispy potatoes and anchovy and garlic sauce.
04:45Tyler has really gotten himself here.
04:47He's about to earn his place in the finale.
04:49Tyler has everything he needs to win this competition.
04:54You got 24 minutes.
04:55Yeah.
04:58So we're looking at doing a New York strip.
05:00Then our side dish is going to be a broccolini with flavor and chili.
05:03Make sure that you season it properly.
05:05Make sure that you give it enough time to rest.
05:07Yes.
05:09No one from Texas has ever won barbecue raw.
05:11Being the master of Q, this would be absolutely awesome for the Gatlin Barbecue.
05:14Family.
05:15I'm representing H-Town all the way to the finale.
05:18Okay, Kyle, tell me, what's the plan?
05:20We're going to do a ribeye with just a basic barbecue type rub with a little brown sugar to get some caramelization on it.
05:25Love it.
05:27I want to make sure this steak has so much flavor and is well executed.
05:31So that's where that compound butter is coming in.
05:33Ooh, you got sorghum.
05:34I got the sorghum.
05:35I got the sorghum.
05:36I got to put a little sweetness in there.
05:38These are your mountain flavors.
05:39Sell it.
05:41I can't even tell you how important it is for me to have both of you in the finale.
05:46Both my brawlers are very good chefs, great pit masters.
05:49Now it's just a matter of them having to put confidence in their abilities.
05:55Awesome.
05:56Fantastic.
05:59If you missed this challenge, you can possibly be eliminated.
06:02And saying goodbye to any of these five right now is going to be heartbreaking.
06:08What are you making?
06:09I'm doing the chimichurri roja.
06:10I'm going to do these skirt steaks and then some potatoes.
06:13Make sure you get a good crust on there.
06:14Yes, sir.
06:15Lots of good seasoning.
06:16I'm used to this pressure.
06:17We need to move this contest forward.
06:20So I'm going to reverse sear it on the steak.
06:22That's when you put a little low heat on it for a while.
06:25And then later on, you drop it and blast it in the coals.
06:28You cooking it right on the grill?
06:33I'm going to put a little marinade on it.
06:34That's how we do it at home.
06:37I am making a family dish.
06:40It is steak marinated in brown sugar and soy sauce with green papaya and mango and chara.
06:47I like that.
06:48The brown sugar will help caramelize it.
06:50Yes, yes.
06:51Mama Orgut has been making this dish forever.
06:54The kids know how to make it.
06:56That's how often we make this dish.
07:00When I opened up One Hot Mama's, being a Filipino woman running a restaurant that was serving South Carolina-style barbecue,
07:07I knew I had to prove myself.
07:09I knew that I had to make my mark, but with my little bit of twist to it.
07:13And that's what differentiates me to make it to the end.
07:17Orchid.
07:18Yes, sir.
07:19You know, I've won four times out of five and they've all been women.
07:22I do know that.
07:23I got the two best brawlers in the building.
07:26Let's go.
07:27My advice to them is stick to the fundamentals.
07:30Everything else is just bells and whistles.
07:32Like, nail the steak.
07:33I expect both of them to go to the finale if you want to know the truth.
07:36Thank you, Bobby.
07:37And then they can fight it out for themselves.
07:4015 minutes!
07:42Interestingly, Brad's never won an advantage challenge.
07:45So any of these quick cooks, he hasn't really stood out.
07:49Tyler is the opposite.
07:50Tyler seems to perform really high in the quick cooks.
07:53Mm-hmm.
07:54And then in the longer cooks is where he seems to have gotten tripped up.
07:57I am feeling pressure because it's down to the wire now.
08:00And I'm just doing a lot.
08:01I think that a lesson I need to learn in life is to slow down and fix the mistakes I make.
08:07I worked so hard on creating my barbecue restaurant, The Cook and the Bear.
08:11About two years in, we realized that we owed the bank a lot of money.
08:15Our rent was very high and we had to close it.
08:19If you want to put that steak back on, I would do it now.
08:21Yeah.
08:22I never wanted to give up on barbecue.
08:25Being named Master of Q will prove I need to reopen this barbecue business.
08:31Whew.
08:35Orchid's kind of the same way.
08:36Orchid has done really well in these quick advantage challenges.
08:39Make sure it gets a nice crush on it like that.
08:41Yep, yep.
08:42She's had a couple highs, but also a few lows.
08:44Kyle had a few misses here and there as well, but he's really deliberate.
08:49Mm-hmm.
08:50It really opened up, especially over the last few weeks.
08:53Not just personally, but like even like in showcasing bold flavors.
08:56Yeah.
08:57Mm-hmm.
08:58Looks delicious, boss.
08:59Hope it tastes good.
09:01I'm checking my steak.
09:02It's not quite at the 135 that I want it to be, but I think that we're going to have good carryover.
09:07And we need plenty of time for this steak to rest.
09:09We want all the juices to go back inside.
09:15You got enough crust on those rib eyes, you think?
09:17I think it's fine because you're going to put the butter on it.
09:19All right, let them rest.
09:20Let them rest.
09:21Let them rest.
09:22Okay.
09:35How's the temp on your beef?
09:36You feel okay with it?
09:37Yeah, I need three degrees.
09:38Tyler's moving very fast.
09:39He looks very intense right now.
09:45The only thing I want to see you do is take these sides and touch them.
09:50I'll touch them.
09:51Five minutes, brothers.
09:53Um, could have been a little bit more.
09:56I'm just trying to find the best one.
09:58I'm noticing the thicker pieces are not cooked as well, but I know the flavors are there.
10:05Those are the orchid flavors.
10:06Yep.
10:07Two minutes.
10:08Am I slicing the steak or just putting a whole?
10:10It's thin enough to be enjoyed as a whole.
10:14You think it's too rare?
10:15I don't think so.
10:16Nicely cooked.
10:17Yeah, it's perfect.
10:18I need you to go faster.
10:19Let's go, let's go.
10:2030 seconds.
10:21You gotta move faster.
10:2210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:46Good job, you guys.
10:47It's good.
10:49All right.
10:49It's good. Thank you.
10:50Tastes good. Good job.
10:52I could have cooked it a little bit longer.
10:54That's why I wanted to make sure I cut the right pieces.
10:55Yeah, but you look great.
10:56Yeah, yeah.
10:57ugly.
10:58It's okay.
10:59It's also delicious.
11:00There's a lot of flavor there.
11:02I got a lot done in a half hour.
11:03I just wish it looked a little prettier,
11:05but you know, you don't eat pretty.
11:08It looks like, but.
11:14All right, well, only four of you can stake your claim.
11:18So steaks have never been hired.
11:21Kyle, tell us what you made for us.
11:22I made for you a mountain man ribeye.
11:24It's topped with a Calabrian, chili, sorghum,
11:27and mustard compound butter.
11:31This is a, it's like a statement piece here.
11:33This shows really confident cooking
11:35down to the temperature of the steak.
11:37I gotta tell you, this steak is nice and tender,
11:40very flavorful, simple.
11:41You can taste the salt and the pepper coming through.
11:44There's lots of flavor going on in this butter.
11:46I feel like you could have left one of those flavors out.
11:48Okay.
11:49Thank you, Judge.
11:51I swear.
11:53What did you make for us, Brad?
11:54I've got a reverse seared outside skirt steak
11:57with a chimichurri roja.
12:00This is crazy tender.
12:01It's like buttery tender.
12:03But there's something in that chimichurri
12:04that kind of takes me back out of there.
12:07When you get a lot of that, it's a little distracting,
12:09and you don't get that beautiful skirt steak taste.
12:12Okay.
12:13Thank you, Brad.
12:14Thank you, Brad.
12:14Good job.
12:16So tender.
12:17All right, Greg, what did you make for us?
12:19We have a strip steak with broccolini
12:22topped with culliver and chili.
12:25The butter on the steak is delicious,
12:27but the steak is just a little uneven on the cook.
12:31The cook on the broccolini is perfect.
12:33Love the Parmesan, I love the chilies.
12:35The steak to me has a beautiful crust on the outside,
12:38but I just wish it followed through
12:40to the center a little bit better.
12:41All right.
12:42Thank you, Greg.
12:43Thanks, Greg.
12:47All right, Tyler, what do you have for us?
12:49Today I have a New York strip
12:51with a garlic anchovy sauce and some crispy potatoes.
12:57I mean, the cook on the steak is phenomenal.
12:59I love the smashed potatoes.
13:00They're super rich and delicious.
13:02Beautiful cook on the steak.
13:03Your butter here is very complimentary to the steak,
13:07but I want a little bit more finishing salt
13:09on top of that steak.
13:10Yes, sir.
13:12Thank you, Tyler.
13:15Good job.
13:17I feel like I've definitely done enough
13:18to stay in the game, but you never know.
13:21All right, so what I've prepared for you all today
13:23is a soy brown sugar garlic marinated skirt steak
13:27with an achara of green papaya and mango.
13:31So flavorful.
13:33The steak itself is so rich and fatty
13:36that getting this little bite of vinegar in there
13:38is really nice.
13:39But I would have gone just like a couple of degrees further
13:42on this skirt steak.
13:43Were you worried about your steak being a little under
13:44when you were grilling it?
13:45When I started cutting it after resting,
13:47I thought I could have left it on a little bit longer.
13:49Like one more minute?
13:50Yes.
13:51All right.
13:51All right.
13:52Thank you, Orca.
13:52Thank you so much.
13:53How do you guys feel about that?
13:55Like, I knew that I could have left it on longer, for sure.
13:58I can't go home yet.
13:59I've made it this far, and I can't lose on something
14:03that I make for my family all the time.
14:05Okay, brawlers, it's time to find out who's moving on to the next round.
14:14And whose brawl ends here.
14:16The winner of the high-stakes challenge is Kyle.
14:24Kyle, I think you were trying to make a statement with that ribeye,
14:32and you did.
14:33Thank you, judges.
14:34I'm shocked right now.
14:35I think I've won the most advantaged challenges in this competition so far.
14:40This will give me that extra boost of confidence that could set me up to win this competition.
14:45Congratulations, Kyle.
14:47You've won a critical advantage in the next round.
14:50And now let's find out who, unfortunately, has to leave us.
14:54Brad, you used a less common cooking method for a skirt steak, but it really worked.
14:59Tyler, there was a confident cook on that New York steak, and it was perfectly rested.
15:04Brad, Tyler, you're both moving on to the next round.
15:09Whew.
15:10Thanks.
15:13Greg and Orchid, it was incredibly close.
15:22And unfortunately, one of you is about to head down that road for the last time.
15:25Orchid, the flavor on your skirt steak was unexpected and delicious.
15:30The cook, however, was uneven.
15:32Greg, your broccolini was delicious and cooked perfectly.
15:36But unfortunately, you also had some issues with the cook on your strip steak.
15:40It needed more time to rest, and it was a bit chewy.
15:45My steak was a few degrees off.
15:47I'm just hoping I can survive this.
15:49It's the battle of the overcooked versus undercooked.
15:53I am definitely nervous.
15:55This could be the last hurrah.
15:58The last brawler moving on to the next round is...
16:05Orchid.
16:10You're welcome.
16:12Holy cow.
16:14Greg, you've been such a pleasure to watch and to get to know.
16:18You've proven yourself over and over for nine weeks.
16:20You've done Houston proud.
16:24I am so proud of you.
16:26You have, um, you've been my rock.
16:30I've learned so much from you, and I might not be your captain anymore.
16:36Yeah.
16:37But I'm going to be a lifelong friend.
16:38I hope you realize that.
16:40Thank you so much.
16:41I appreciate that, dear.
16:45Hey.
16:46I'm gonna hit you up on a hunt in Houston soon, all right?
16:48I appreciate you, buddy.
16:49I love you, man.
16:50Hey, man.
16:51This one hurts.
16:53This one hurts so bad.
16:54Awesome, man.
16:55It stings a lot, you know, to be so close to getting to the finale.
16:59It hurts.
17:00But, um, I think I did my family's name proud, and I think people will really want to see
17:05what's next for the Gatlin family.
17:07We love you, Greg!
17:10You rock!
17:11Whoo!
17:12I mean, I'm shocked.
17:14I thought Greg was gonna be in it till the end.
17:16Greg is extremely talented, but it's one step closer for me,
17:19being Master of Q.
17:20I'll shake it off.
17:24You've got one more cook between you and the finale.
17:28Let's do it.
17:29The last challenge was simple.
17:31This one isn't.
17:32A true Master of Q should be able to cook anything over fire.
17:36And to make it to the finale, that's exactly what you'll have to do.
17:40You have one hour to prepare two dishes.
17:44A duo of game meats.
17:46Yes, I love this.
17:49One dish must feature a game bird.
17:52The other dish must feature a game animal.
17:59You'll compete in two simultaneous one-on-one duels.
18:03The winners of those duels win their way into the finale automatically.
18:11For the two losers, we'll consider your dishes and also your work across the entire season.
18:19Kyle, because you won the last challenge, you get to choose your opponent.
18:23Ooh.
18:24That is a good advantage.
18:26Dang.
18:28I hate this advantage.
18:29Who do you think you can take out?
18:31They're all so good.
18:32Brad and Orchid were my former teammates, and I don't want to go against them.
18:38I'm gonna go Tyler.
18:39I think he's gonna overthink it.
18:40Keep in mind that you have good with Orchid and Brad, so you know what their weak points are.
18:46Yeah.
18:47I just don't want to be the one that's sending Orchid home.
18:49I know. I know.
18:52The kumbaya is done.
18:55You want to win? You want to take it home for your family?
18:58I do.
19:00Then make some tough decisions.
19:12Do you want to win?
19:13I do.
19:14You have to go with your gut.
19:15I get to choose who I'm dueling against in this wild game challenge.
19:19There's no way he picks me.
19:21Tyler has probably cooked the most game, and so strategically, it would make the most sense to pick the person I feel like has the least experience cooking game meat, which I believe to be Orchid.
19:32All of us are chefs over here.
19:33I know.
19:34If you won't take her out, somebody else will.
19:37I know.
19:38I think he's gonna pick Orchid.
19:39I think so, too.
19:40For sure.
19:41Okay, Kyle, who do you choose?
19:43This was a tough decision.
19:44I respect this cook, but I'm gonna choose Orchid.
19:49I knew that was coming.
19:50All right.
19:51Yeah.
19:53Kyle thinks, obviously, that he can beat Orchid.
19:55I think that was a big mistake on his part.
19:57Orchid has her own flavor profile that nobody else here has, and she delivers week after week, so I wouldn't have done that.
20:04That means Brad and Tyler, you two are going head to head.
20:07Here we go, baby.
20:09Going against somebody like Brad, who has won everything having to do with barbecue, this is a hill to climb.
20:14He's gonna be tough.
20:15The winners are in the finale.
20:17The losers are in danger of elimination.
20:20We're looking for the master of Q here.
20:23Impact of flavor.
20:25Don't give him a chance to breathe.
20:28Y'all ready to brawl?
20:29Yeah.
20:30Yes.
20:31Let's go.
20:35You got two and two?
20:36You don't need a lot of ingredients.
20:37Let's go.
20:46What are you planning to do for the game animal?
20:48I want to make sausage, so I'm thinking elk, I'm thinking cranberries with the sausage, serving that with a barbecue charred carrots.
20:56Love it.
20:57For the bird, some nice hill country quail, maybe like a red-eye gravy on that.
21:03That's a great idea.
21:04I take the elk rack and get it into the grinder, along with pork fat to add the fat to meat ratio I'm looking for for the sausage.
21:13I think we'll be in good shape.
21:15The finale is on the horizon.
21:17I'm just picturing all the folks back at home saying, here's Kyle from the Appalachian Mountains coming to represent our region.
21:24Nobody knows the rich heritage, tradition, the culture, so making them proud would mean so much to me.
21:33I know that you were really stressed out about the fact that you're going to send somebody home, but I compete all the time and after some time you have to realize you're not competing against them, you're competing against yourself.
21:45You're showing how good you are and that's what it's all about.
21:48True.
21:49Kyle, he's a mountain man, lots of hunting.
21:52He feels very confident going into this challenge and for him to duo against pork head.
21:57She was the first one to say, I knew this was coming because these three boys all have a lot of similarities in their cooking style, whereas she kind of sets herself apart.
22:07But if she's able to impress us with the flavors that she's been bringing to the party, then maybe that puts him at a disadvantage.
22:17What are you putting on the ceramic smoker?
22:19I'm putting the quail on there.
22:22I am making a smoke fried quail with a hot honey hoe cake.
22:27So this is my seasoning of paprika, five spice salt, pepper, and garlic.
22:33For the game, I am making an adobo venison chop over garlic fried rice.
22:39Orchid.
22:40Yeah.
22:41How are we doing?
22:42I'm going to do a venison rib chop.
22:43There's a lot of hunting around in our area, a lot of deer, and so I definitely have had venison many times before.
22:49I'm just going to do a nice hard sear on it.
22:52So right now I'm about to make my adobo marinade.
22:55It's soy sauce, fish, peppercorn, and bay leaves.
22:58A little for some extra flavor.
23:01So this is my dad's marinade that I've been using forever.
23:05I'm just going to let that marinade.
23:08Okay, you were chosen by Kyle. How do you feel about that?
23:11He's taking out the little one. But I'm going to take out the big one right now.
23:14You're going to take out the big one?
23:15Uh-huh. He needs to learn how it feels to go to that campfire now.
23:19Don't mess with mama.
23:20Elk loin.
23:21Elk loin.
23:22Elk loin with blackberry puree.
23:23Yep.
23:24Braised leeks.
23:25And then squab.
23:27I like squab because I love duck. I love rich game birds. But I want to get the squab legs into the fryer. They need to cook for almost the whole hour.
23:38Into the fryer right now.
23:41I essentially want to confit these little legs. I want to cook them very, very slowly.
23:45Go to your elk loin next. Season the out of them.
23:50Yep.
23:51Tyler, early on, some of those more chef-y kind of interpretations of barbecue maybe didn't land, but I think he's fine-tuned his approach.
23:59Things that are, like, both innovative but also, like, really delicious barbecue.
24:04Yeah.
24:05I'm not trying to cook a brisket against Brad. Thankfully, we don't have to do that today.
24:10The guy's Michael Jordan of barbecue.
24:13Brad is a world grand championship barbecue-er, but this isn't traditional low-and-slow barbecue. This is a barbecue brawl, and we're cooking game in an hour.
24:20That is up my alley.
24:23Hell yeah.
24:24Tyler's just thinking about stuff on a different level than I am, so I've just got to stick with my comfort zone, what I do, and deliver flavor.
24:32I'm not going to beat Tyler at innovation. Where I can get him is making sure to cook these proteins perfectly.
24:39I'm thinking of making kind of a barbecued guinea hen. I can treat that like chicken.
24:44I've got hundreds of awards for barbecued chicken.
24:47Brad.
24:48Chef.
24:49How are you?
24:50Man, I ain't rushed.
24:51I'm going to do a little barbecue guinea hen.
24:53Guinea hen. Man, that's real farm. Down-home farm cooking.
24:56And then I'm going taco. I've got a bison flank.
25:00Good, good.
25:01I mean, Tyler, you know what he can do, man. He's incredibly talented. But he doesn't do what I do.
25:04Okay.
25:05I'm not going to beat him a chef competition, but this is a barbecue competition.
25:08Yeah, it's going to be tough.
25:10I just seasoned those leg quarters simply with some delicious barbecue rub.
25:14A little paprika for color.
25:16You know, Brad, he's won every competition event there is, except...
25:21Except for barbecue brawl.
25:22Except for barbecue brawl.
25:24That's still possible.
25:26Be ready to roll.
25:2930 minutes!
25:30All right, so I am frying up these little baby quails.
25:36Kyle's making quail, too.
25:37I know.
25:38It's okay.
25:39It's totally different.
25:41I can't worry about what Kyle's going to do. Our styles are completely different.
25:46When I came into the competition, it was like Southern and touch of Filipino, but now it's more like Filipino with a touch of Southern.
25:54This is about making myself proud and being able to share all the parts of me that make me who I am.
26:01And it's funny because after all these years of cooking and raising families and opening businesses, I realized that in this journey, it's been like barbecue therapy.
26:10I was very close to going home in the last elimination because my steak was a little undercooked.
26:20Hot pan!
26:21So I put my chops in the ceramic cooker.
26:24It's just going to slowly cook because I can't get dinged on it being undercooked again.
26:29All right, baby.
26:31I do worry about Orchid making venison chop and having that be like chewy or dry or not like...
26:38Versus a sausage.
26:40...succulent enough.
26:41Versus like Kyle's two choices seem a little more foolproof.
26:44Mm.
26:45I just need more heat.
26:46No, that's fine.
26:47Another two or three minutes and you need to take it out.
26:52Over here. Let's go.
26:53Tom's butter.
26:55Wow.
26:56And Tony is being super intense with Tyler.
26:58The ditch. You only need two.
26:59Yes, chef.
27:00I think we're all filling the pressure.
27:02Go quick. Let's move.
27:03But it feels great that I have a captain who wants it as badly as me.
27:06Tyler!
27:07Or maybe even more.
27:09You don't have to take an extra step to put it in something.
27:11You can plate out of the blender.
27:12I want you to start doing stuff like that.
27:14I've been micromanaging my entire team since I got here.
27:16I've been competing forever. I know how this goes.
27:19It's really about time management and keeping them focused.
27:22I'm getting to the finale. Hell or high water.
27:25Gorgeous. Beautiful. Delicious.
27:2715 minutes left.
27:30Doom, doom, doom. I gotta get the steaks on.
27:32I'm worried about this bison steak. It has zero fat on it.
27:35It's lean, but we'll make it taste good.
27:38I think Brad has been so consistent in, like, doing things that he knows how to do and do well and very traditional.
27:44These tacos sound not as Brad as I would expect.
27:49Yeah, as we've seen. Yeah, yeah, yeah.
27:51I'm here to represent the competition community.
27:54You know, we've had Dr. Barbecue. We've had Christy Vanover on here.
27:57Sonny Moody's been on here. Megan Day. Tuffy Stone.
28:01We've had just legends in the barbecue community and, you know, didn't necessarily get far enough in this competition to showcase all of their skills.
28:09And I'm out here to show you that competition people can put Food Network-worthy dishes out there on the plate.
28:16Really close. Really close.
28:20There's so many things going at once, and I am in a rush. I can't let my sausages overcook.
28:26We really need to start moving now.
28:29I know.
28:30Because we have, yeah. Tell me what to do.
28:31We start plating.
28:36Ooh. One of Kyle's sausages just hit the ground.
28:40I see it on the ground. My heart is beating a million miles a minute. I'm stressed. I don't know what to do.
28:51Five minutes!
28:52I need you to go quicker than you think in plating right now.
28:54Juicy as all get out.
28:57I look down at my sausage. I need to make sure I have enough for the judges, so I quickly slice the other sausages.
29:03It looks like it's gonna be okay.
29:06Okay.
29:07Okay.
29:12Only minutes left. I realize that I need to grab those chops out of the ceramic cooker.
29:19Hot pan!
29:20Hot pan!
29:21I've left them in there a little bit too long, so I am worried that this is overcooked.
29:26But I have to keep going. I'm gonna take that adobo butter and just pour it all over the top.
29:32Tastes good.
29:37Get your squab legs.
29:39Squab legs come out of the fryer. We both think it's good.
29:43I'm gonna slice meat.
29:44Yeah, slice meat perfectly.
29:45Oh, my God. No. Oh. Come on, let's go.
29:50Look at that. It's perfect.
29:54It is perfect.
29:55My elk looks great. I feel like I've cooked both of these proteins the best I can.
30:00If this doesn't get me to the finale, then I'm not deserving of the finale.
30:07Two minutes, everybody.
30:09I do think that needs some acid.
30:12You actually got that pretty juicy.
30:14Yeah.
30:15I think my biggest weakness has just been composing dishes.
30:19The tacos look a little bit sloppy, but I'm happy with all the flavors.
30:22One minute left.
30:31Oh, that's delicious.
30:33Ten, nine, eight, seven, six, five, four, three, two, one.
30:43All right.
30:45All right.
30:46Nice job.
30:47Good job.
30:48I feel good about it.
30:49I want this so bad right now.
30:50I would love to just know that I'm in the finale and showcase the food that I love making, so.
30:55Is this you working?
30:56This is me.
30:57Looks good.
30:59Is that a hoe cake?
31:00A little hoe cake.
31:01It's a good representation of my southern roots, my Filipino roots.
31:05That looks good.
31:07Venison chop looks beautiful, but I am a little bit worried about the temp.
31:12This is the best you've cooked the entire time.
31:15I'm being really serious.
31:16That's a hard cook right there.
31:18Yeah.
31:19This is the most intense hour of this competition for me, but I think I've represented myself,
31:22and I think I've done something different than everybody else here.
31:25Whew.
31:26Middle of Mexico.
31:27Looks good, baby.
31:28But the reality is, going against somebody like Brad, who has won everything having to
31:32do with barbecue, I could easily go home as well.
31:34That's more fried by Brad.
31:35All right.
31:36Let's do it.
31:37It's game time.
31:38All right, everybody.
31:39I hope you brought your A game.
31:40Ugh.
31:41All right, Kyle.
31:42Since you won the advantage challenge, we're going to judge your matchup first.
31:43Okay.
31:44What I have for you is an elk and cranberry sausage with charred barbecued carrots, and it's a sweet yogurt underneath.
32:01Absolutely impressive plate of food.
32:04Nice little char on the outside.
32:07We get this really beautiful snap on the outside of the sausage.
32:10The cranberries in here make a lot of sense.
32:12The casing is beautiful, but the inner sausage tastes like it's missing some salt.
32:18Okay.
32:19Let's move on to your game bird.
32:21So what I have for you here are grilled quail over charred corn with a tasso red-eye gravy.
32:28I got to say, I love all of the flavors in here.
32:31The depth of char that you got, this is the reason I love quail.
32:36There's tons of flavor in every bite.
32:38I mean, the only thing I would give this is that the corn gives you kind of a sweet, and the glaze on here also gives you sweet.
32:44Thank you, judges.
32:45I'm optimistic at this point, but my heart is a little on edge.
32:50I want this so bad.
32:52All right, Orchid, you're up next.
32:53Tell us about your plate.
32:55So I did a smoke-fried quail with five spice and a little cornmeal hoe cake with some hot honey.
33:04I really like this rice flour dredge.
33:06It's got some really nice crunch.
33:08And the inside of the quail is delicately cooked and very juicy.
33:13But I want more of that honey over the top.
33:16Yeah, same.
33:17But I think to unify it and give you that sweetness all around, it needs more of that drizzle.
33:21Okay.
33:22Let's move on to your second plate.
33:24I have adobo-marinated venison chop with a charred pineapple rice.
33:32The venison has lots of flavor, but kind of dry.
33:35Like it's had in the cooker too long.
33:37Okay.
33:38The exterior has all that great adobo flavor.
33:41It's fantastic.
33:42Okay.
33:43I'm very happy with all of my flavors, but I am concerned about the venison.
33:49I should have never put it in the smoker.
33:52All of us know one little mistake is going to send somebody home.
33:56All right, Brad and Tyler, who's serving first?
34:06I'm serving first.
34:07I had a bison flank steak.
34:09And so I made a taco with the mochahete salsa, a little bit of chips with it.
34:16You know, I appreciate this taco.
34:17It's packed with flavor, but your bison, it's kind of chewy.
34:21Seems as if it went a little longer than it should.
34:24I think the bison is so flavorful, you get a lot of smoke on it.
34:27But I think the salsa was a little watery, so it makes for a soggy taco.
34:32All right, and then we're moving on.
34:34Tell us about this dish.
34:35Yeah, so I've got a barbecued guinea hen, and I made a corn and avocado salad with it.
34:41I would have loved a little bit more crisp on that skin, a little bit more rendering,
34:44because the skin seems kind of thick.
34:47But the meat itself is so juicy.
34:49Like, this makes me have whole different feelings for a guinea hen.
34:52Thank you, Che.
34:54You want to eat all the skin, but you don't necessarily want to eat it when it's, like,
34:57kind of a little rubbery and chewy.
34:59But the actual meat, though, is incredibly tender and rich and juicy.
35:03You have a very sweet, fruity flavor in the sauce.
35:07And there's a touch of spice in there that makes it delicious.
35:10You know, I'm worried about being in the bottom already, just because I'm going against Tyler.
35:14You know, I could have executed this perfectly and been worried that I was going to be in the bottom.
35:18Tyler, tell us about your duo.
35:20So what we have here is a five-spiced squab and then coleslaw with shiitake mushrooms, napa cabbage, herbs.
35:27Squab breast is cooked beautifully. I like the fact that you've got this squab leg on the plate.
35:33It gives me that crispy texture that I'm looking for.
35:36The breast, I'm loving here. But when I bit into the leg, I caught a mouthful of salt.
35:42Moving on to the elk.
35:45So this is elk loin with blackberry barbecue sauce and braised leeks.
35:52I got to say, beautiful cook on this elk. It's nicely rested. It's pink throughout.
35:56This elk is tender, juicy, which are two words you don't always get when you do elk.
36:01You know, it's so easy to dry it out.
36:03Right.
36:04I'm hoping that I've done enough to go to the finale.
36:06But, you know, I could easily go home as well.
36:09All right, we've got a duo of big decisions to make.
36:12So everyone, please head to the campfire, and we'll join you in a moment.
36:16Oh, all of us are heading to the campfire.
36:17Your first time, you know where it is?
36:19I don't know where it is.
36:20I'll show you. I've been there often enough. Come, follow me.
36:26All right, brawlers, you did a valiant job turning those game meats into delicious dinners.
36:33And you all deserve a place in the finale, but unfortunately, only three of you can move on.
36:38We'll start by announcing the winner of each of the duels.
36:42Kyle, you really swung for the fences and gave us two ambitious dishes.
36:46You cooked your proteins perfectly, but your flavors needed balance.
36:50Orchid, your venison had great flavor, but it was a little overcooked.
36:54And while your quail was nicely cooked, it lacked in flavor.
36:59The winner of your duel is...
37:07Kyle.
37:09Congrats, man.
37:10Congratulations, Kyle. That means you are moving on to the finale.
37:14And you too, Monique.
37:15Thank you, guys.
37:16I'm the first one to earn my spot.
37:20This is a weight lifted off of me right now.
37:23Orchid, unfortunately, that does mean you're up for elimination.
37:25Tyler and Brad, now we'll talk about your matchup.
37:28Brad, you nailed the flavors on both your game bird and your game animal.
37:33But unfortunately, there were some construction errors and some eatability issues.
37:37Tyler, you cooked both of your proteins very well.
37:40However, there were some inconsistencies of flavor in both of your dishes.
37:44Tyler and Brad, the winner of your duel is...
37:53Tyler.
37:57Good job, Tyler.
37:59Coming into this competition, I knew that there would be people here with more barbecue experience than me.
38:03But I wanted to show that I could hang with them.
38:06Taking a win here gives me a real pep in my step.
38:09My job's not over yet, but I am excited to be there.
38:12Congratulations, Tyler. You're joining Kyle in the finale.
38:16That means, Antonio, you're going to the finale as well.
38:18Very excited. Thank you.
38:20Listen, I don't want to lose either one of these guys today.
38:23I think they both deserve it.
38:25But there's only three spaces and there's four people.
38:28Orchid and Brad, unfortunately, only one of you will be moving on.
38:32They have to now look at how did we do throughout the whole entire competition, which is tough because we cooked together.
38:38And Bobby, you're in a unique position because you're the captain for both of these brawlers.
38:42I think week after week, they really brought it in very different ways, but in very successful ways.
38:49Orchid, your Filipino flavors have really delighted us from week to week.
38:54You've had your highs, but also a couple of lows across the season.
38:57And we saw some of those inconsistencies tonight.
39:00Look, Brad, you were the last pick in week one.
39:03But you've shown us that you can consistently deliver mouthwatering meats.
39:07And while you execute well under pressure, your plates have sometime lacked finesse.
39:14The brawler moving on to the finale is...
39:17Brad.
39:18Congrats.
39:19I started out, I was the last pick, but here we are at the end, man, one of the last three standing.
39:32You know, I'm a veteran of these competitions.
39:35And I feel like I'm in a good position to win this thing.
39:37You're the best.
39:38Thank you for everything.
39:40Honestly, it's been so great having you here.
39:41I've enjoyed your flavors and your passion.
39:45And most importantly, I've enjoyed working with you.
39:47You're a lovely person and so talented.
39:49It's been an honor.
39:50Congratulations.
39:51Thank you so much.
39:52Oh my God, what a ride it's been.
39:53I am so proud of my Filipino flavors, my culture, my heritage.
39:58I found a new confidence in another part of me that I just wasn't ever really putting out there.
40:07I just hope I inspired people to go for it, whatever their dream is.
40:10Yay!
40:11Woo!
40:12Congratulations, Brad, Tyler, and Kyle.
40:17You're all going to the finale.
40:19But unfortunately, there's no time to celebrate because the finale starts right now.
40:27What?
40:28Wait.
40:29Woo!
40:30I wasn't prepared for that.
40:35I don't know if my heart can handle this.
40:3615 hours from now, at high noon tomorrow, you need to deliver the best barbecue feast of your lives.
40:43It's a 15-hour challenge.
40:46This is crazy.
40:47This is insane.
40:49I'm already tired from the two challenges that I've had already today.
40:53Now we have to cook all night long.
40:56How in the hell am I going to do this?
40:58It's going to be a long night.
41:06The battle for Master of Q starts right now.
41:09Let's do this.
41:10No sleep till we set the town on fire.
41:15Oh, .
41:17I'm not going to go rib head to head with you, so I'm going to chicken fry mine.
41:22Oh, you got the nuts the size of it.
41:25This is going to be a long night.
41:28These guys are savages.
41:29I want to go to bed.
41:30I don't want to cry.
41:31Good morning, crawlers.
41:33Oh, no.
41:36I'm so tired.
41:37My body hurts.
41:38This is the most that's ever been on the line.
41:41Bobby, you better watch out.
41:43Antoniana, I'm coming for you.
41:44What are you doing, baking cakes?
41:46For the last time this season, rude.
41:49If this menu doesn't blow their minds, then I don't know what will.
41:53Our next Master of Q is...