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Bbq Brawl Season 6 Episode 9
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00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our time.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30All right, guys.
00:33Only five of us left.
00:35I still got my boy, Thyrin, with me, though.
00:36Hey, man.
00:37Oh, yeah.
00:38Yes.
00:41Tyler, come here, brother.
00:42I'll miss y'all guys, too.
00:44It's a little quieter on this water.
00:46I can hear him still, so.
00:47Good luck today.
00:48Good luck, but not too much luck.
00:52I stayed up a lot last night.
00:55I was trying to go to sleep, but, man.
00:57I got my family.
00:59I got my name.
01:00I got my pride all on the line here.
01:02I've been pretty strong in the past few weeks.
01:03I just got to finish strong.
01:04Yeah, just finish.
01:05Just finish.
01:05Keep going.
01:07Last game of the season.
01:08Don't hold anything back.
01:09We can still cook 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,
01:22especially me, but I know my boy, Tyler,
01:23can 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 it
01:30to make it to the finale, that's for sure.
01:32That's if they make it through today.
01:34They have no idea what they're in for.
01:38Good morning, brawlers.
01:40How are you guys doing?
01:40Good morning.
01:41Doing good.
01:41Good morning.
01:42Congratulations for making it this far in the competition.
01:45Woo!
01:46Good job, guys.
01:47We are one week away from the finale.
01:49You're all so close to winning the title of Master of Q
01:53and a feature across Food Network social platforms.
01:57All right.
01:57Let's do it.
01:58Let's do it.
01:58All right, I'll go.
02:00Let's go.
02:00There are five of you here right now.
02:05Only three of you go to the finale.
02:07So that means two of you will be going home today.
02:14Holy shit.
02:16Today is a double elimination.
02:19And our first challenge will be an elimination challenge.
02:26Dang.
02:27A lot of pressure.
02:27I 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,
02:44which is very exciting, but 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.
02:53We knew it was coming.
02:54Yep.
02:55Just got real, baby.
02:56It just got real.
02:57If anybody's got it, you got it.
02:59Let's go.
02:59Good luck, you guys.
03:00Appreciate you.
03:04Hello, brawlers.
03:05Hello, 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.
03:27Oh, 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.
03:43The winner will get a crucial advantage in the next round.
03:46The brawler with the bottom dish will be going home.
03:49The stakes couldn't be higher.
03:55Pressure's on.
03:56We're getting close.
03:57Are y'all ready to brawl?
03:57Yes!
03:58Let's go.
03:59Let's go.
04:00Hey, what you looking at right now?
04:02You know you need it.
04:03Competitors on the regular...
04:04Someone grab collaboration, Julie.
04:06Get the meat.
04:07You got to go quick.
04:08You got to get that meat on.
04:10Let's go.
04:13Double elimination day.
04:14I think we're all feeling the pressure.
04:17I have 30 minutes to make a steak.
04:19I just have to let my chef abilities come through.
04:22Right 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.
04:32We only need salt, pepper.
04:33Season, season, season.
04:35All the way on the sides of everything.
04:36This 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.
04:50Tyler 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.
05:08No one from Texas has ever won barbecue brawl.
05:11Being the master of Q, this would be absolutely awesome for the Gatlin barbecue family.
05:15I'm representing H-Town all the way to the finale.
05:19Okay, 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.
05:26Love it.
05:27I want to make sure that the steak has so much flavor and is well executed.
05:32So that's where that compound butter is coming in.
05:33Ooh, you got 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, fantastic.
05:59If you miss this challenge, you can possibly be eliminated.
06:03And saying goodbye to any of these five right now is going to be heartbreaking.
06:06What are you making?
06:09I'm doing a 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 Orkin has been making this dish forever.
06:54The kids know how to make it.
06:56That's how often we make this dish.
06:59When 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.
07:17Orkin.
07:18Yes, sir.
07:18You know, I've won four times out of five, and they've all been women.
07:22I do know that.
07:24I got the two best broilers in the building.
07:25Let'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.
07:38And then they can fight it out for themselves.
07:4015 minutes!
07:41Interestingly, Brad's never won an advantage challenge, so 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.
07:53And 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, and I'm just doing a lot.
08:01I think the 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.
08:16Our 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.
08:24Being named Master of Q will prove I need to reopen this barbecue business.
08:34Orchid'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.
08:41She'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.
08:48And then Greg has really opened up, especially over the last few weeks.
08:52Not just personally, but even in showcasing bold flavors.
08:57Looks delicious, boss.
08:58Hope 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?
09:16I think it's fine, because you're going to put the butter on it.
09:19All right, let them rest.
09:20Let them rest.
09:34How's the temp on your beef?
09:36You feel okay with it?
09:37Yeah, I need three degrees.
09:38Tyler's moving very fast.
09:40He looks very intense right now.
09:42The only thing I want to see you do is take these sides and touch them.
09:50I'll touch them.
09:52Five minutes, brothers.
09:54Um, 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 this steak or just putting a whole?
10:11It's thin enough to be enjoyed as a whole.
10:15You think it's too rare?
10:17I don't think so.
10:23Nicely cooked.
10:24Yeah, it's perfect.
10:27I need you to go faster.
10:28Let's go, let's go.
10:2930 seconds.
10:30You got to move faster.
10:3710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:48Good job, you guys.
10:49It's good.
10:50It tastes good.
10:51Good 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.
10:58Ugly.
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, but, you know, you don't eat pretty.
11:08It looks like but.
11:14All right, well, only four of you can stake your claim, so 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, and mustard compound butter.
11:28This is a, it's like a statement piece here.
11:33This shows really confident cooking down to the temperature of the steak.
11:37I got to tell you, this steak is nice and tender, very flavorful, simple.
11:41You can taste the salt and the pepper coming through.
11:44There's lots of flavor going on in this butter.
11:45I feel like you could have left one of those flavors out.
11:48Okay.
11:49Thank you, Judge.
11:52What did you make for us, Brad?
11:54I've got a reverse seared outside skirt steak with a chimichurri roja.
12:00This is crazy tender.
12:01It's like buttery tender.
12:03But there's something in that chimichurri that kind of takes me back out of there.
12:07When you get a lot of that, it's a little distracting.
12:09You don't get that beautiful skirt steak taste.
12:13Thank you, Brad.
12:14Thank you, Brad.
12:14Good job.
12:15So tender.
12:17All right, Greg, what did you make for us?
12:19We have a strip steak with broccolini topped with Calabrian chili.
12:23The butter on the steak is delicious, but the steak is just a little uneven on the cook.
12:31The cook on the broccolini is perfect.
12:33I love the Parmesan.
12:34I love the chilies.
12:35The steak, to me, has a beautiful crust on the outside, but 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?
12:48Today, I have a New York strip with a garlic anchovy sauce and some crispy potatoes.
12:56I 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, but I want a little bit more finishing
13:09salt on top of that steak.
13:10Yes, sir.
13:12Thank you, Tyler.
13:15Good job.
13:15I feel like I've definitely done enough to stay in the game, but you never know.
13:20All right.
13:21So what I prepared for you all today is 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 that getting this little bite of vinegar in there is really
13:39nice, but I would have gone just like a couple of degrees further on the skirt steak.
13:42Were you worried about your steak being a little under when you were grilling it?
13:45When I started cutting it after resting, I thought I could have left it on a little
13:49bit longer.
13:49Like one more minute.
13:50Yes.
13:50Yeah.
13:50Okay.
13:51All right.
13:51Thank you, Orca.
13:52Thank you so much.
13:54How do you guys feel about that?
13:56Like, I knew that I could have left it on longer, for sure.
13:59I can't go home yet.
14:00I've made it this far, and I can't lose on something that I make for my family all the
14:04time.
14:05Yes.
14:06Okay, brawlers, it's time to find out who's moving on to the next round, and whose brawl
14:16ends here.
14:17The winner of the high-stakes challenge is...
14:20Kyle.
14:24Kyle, I think you were trying to make a statement with that ribeye, and you did.
14:34Thank you, judges.
14:35I'm shocked right now.
14:36I 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.
14:51And 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.
15:00Tyler, there was a confident cook on that New York steak, and it was perfectly rested.
15:05Brad, Tyler, you're both moving on to the next round.
15:09Whew.
15:15Greg and Orchid, it was incredibly close, and unfortunately, one of you is about to head
15:24down that road for the last time.
15:26Orchid, the flavor on your skirt steak was unexpected and delicious.
15:30The cook, however, was uneven.
15:33Greg, your broccolini was delicious and cooked perfectly, but unfortunately, you also had some
15:38issues with the cook on your strip steak.
15:40It needed more time to rest, and it was a bit chewy.
15:43My steak was a few degrees off.
15:47I'm just hoping I can survive this.
15:50It'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...
16:04Orchid.
16:06Oh.
16:08Oh.
16:11Holy 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.
16:21You've done Houston proud.
16:24I am so proud of you.
16:26You have...
16:27Um...
16:29You've been my rock.
16:31I've learned so much from you, and I might not be your captain anymore, but I'm going to
16:38be a lifelong friend.
16:39I hope you realize that.
16:40Thank you so much.
16:41I appreciate that, dear.
16:45Hey.
16:46I'm going to hit you up in a hunt in Houston soon, all right?
16:48I appreciate you, buddy.
16:49I love you, man.
16:50Hey, man.
16:50This one hurts.
16:52This 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, but I think I did my family's name proud, and I think people will really want
17:04to see what's next for the Gatlin family.
17:07We love you, Greg!
17:10You rock!
17:11Woo!
17:11I mean, I'm shocked.
17:14I thought Greg was going to be in it until the end.
17:16Greg is extremely talented, but it's one step closer for me being Master of Q.
17:24I'll shake it off.
17:26You've got one more cook between you and the finale.
17:29Let's do it.
17:30The last challenge was simple.
17:32This one isn't.
17:34A true Master of Q should be able to cook anything over fire.
17:37And to make it to the finale, that's exactly what you'll have to do.
17:41You have one hour to prepare two dishes.
17:45A duo of game meats.
17:47Yes, I love this.
17:50One dish must feature a game bird.
17:53The other dish must feature a game animal.
17:56You'll compete in two simultaneous, one-on-one duels.
18:04The 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.
18:24Ooh, that is a good advantage.
18:26Oh, dang.
18:28I hate this advantage.
18:30Who do you think you can pick out?
18:32They're all so good.
18:33Brad and Orchid were my former teammates, and I don't want to go against them.
18:39I think I'm going to go Tyler.
18:40I think we can overthink it.
18:41Keep in mind that you have cooked with Orchid and Brad, so you know what their weak points are.
18:47Yeah.
18:48I just don't want to be the one that's in Orchid.
18:49I know.
18:52I know.
18:52The Kumbaya is done.
18:55You want to win?
18:56You want to take it home for your family?
18:59I do.
19:00Then make some tough decisions.
19:02Do 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.
19:20There's no way he picks me.
19:22Tyler has probably cooked the most game, and so strategically, it would make the most sense
19:26to pick the person I feel like has the least experience cooking game meat, which I believe
19:32to be Orchid.
19:32All of us are chefs over here.
19:34I know.
19:35If you won't take her out, somebody else will.
19:37I know.
19:38I think he's going to pick Orchid.
19:40I think so, too.
19:41Okay, Kyle, who do you choose?
19:43This was a tough decision.
19:45I respect this cook, but I'm going to choose Orchid.
19:49I knew that was coming.
19:50All right.
19:51Yeah.
19:51Show them what time it is.
19:52Yeah.
19:53Kyle thinks, obviously, that he can beat Orchid.
19:56I 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
20:02week, so I wouldn't have done that.
20:04That means Brad and Tyler, you two are going head to head.
20:08Here we go, baby.
20:09Going against somebody like Brad, who has won everything having to do with barbecue, this
20:13is a hill to climb.
20:15He's going to be tough.
20:16The winners are in the finale.
20:18The losers are in danger of elimination.
20:20We're looking for the master of Q here.
20:24Impact of flavor.
20:26Don't give him a chance to breathe.
20:28You all ready to brawl?
20:29Yeah.
20:30Yes.
20:30Let's go.
20:35You got two and two?
20:36Yeah, two and two.
20:37You don't need a lot of ingredients.
20:38Let's go.
20:41Come back, come back.
20:46What are you planning to do for the game Animal?
20:49I want to make sausage, so I'm thinking elk, I'm thinking cranberries with the sausage, serving
20:55that with a barbecued charred carrots.
20:57Love it.
20:58For the bird, some nice hill country quail, maybe like a red-eye gravy on that.
21:04That's a great idea.
21:05I take the elk rack and get it into the grinder, along with pork fat to add the fat to meat
21:12ratio I'm looking for for the sausage.
21:13I think we'll be in good shape.
21:16The finale is on the horizon.
21:18I'm just picturing all the folks back at home saying, here's Kyle from the Appalachian Mountains
21:23coming to represent our region.
21:25Nobody knows the rich heritage, tradition, the culture, so making them proud would mean
21:31so much to me.
21:32I know that you were really stressed out about the fact that you're going to send somebody
21:38home, but I compete all the time, and after some time, you have to realize you're not competing
21:43against them, you're competing against yourself.
21:45You're showing how good you are, and that's what it's all about.
21:49True.
21:51Kyle, he's a mountain man, lots of hunting.
21:53He feels very confident going into this challenge, and for him to duo against Orchid.
22:00She was the first one to say, I knew this was coming, because these three boys all have
22:05a lot of similarities in their cooking style, whereas she kind of sets herself apart.
22:09But if she's able to impress us with the flavors that she's been bringing to the party, then
22:14maybe that puts him at a disadvantage.
22:18What are you putting on the ceramic smoker?
22:21I'm putting the quail on there.
22:24I am making a smoke-fried quail with a hot honey hoe cake.
22:28So this is my seasoning of paprika, five-spice salt, pepper, and garlic.
22:34For the game, me, I am making an adobo venison chop over garlic fried rice.
22:40Orchid.
22:40Yeah.
22:41How are we doing?
22:42I'm going to do a venison rib chop.
22:44There's a lot of hunting around in our area, a lot of deer, and so I definitely have had
22:48venison many times before.
22:50I'm just going to do a nice hard sear on it.
22:52So right now, I'm about to make my adobo marinade.
22:56It's soy sauce, fish, peppercorn, and bay leaves.
22:59A little patisen for some little extra flavor.
23:02So this is my dad's marinade that I've been using forever.
23:06Just going to let that marinate.
23:08Okay, you were chosen by Kyle.
23:10How do you feel about that?
23:12He's taking out the little one.
23:13But I'm going to take out the big one right now.
23:15You're going to take out the big one?
23:16Uh-huh.
23:16He needs to learn how it feels to go to that campfire now.
23:20Don't mess with mama.
23:23Alcoine.
23:24Alcoine with blackberry puree.
23:28Yep.
23:28Braised leeks.
23:29And then squab.
23:32I like squab because I love duck.
23:34I love rich game birds.
23:35But I want to get the squab legs into the fryer.
23:38They need to cook for almost the whole hour.
23:40Into the fryer right now.
23:42I essentially want to confit these little legs.
23:44I want to cook them very, very slowly.
23:46Go to your elk loin next.
23:49Season the s*** out of them.
23:51Yep.
23:52Tyler, early on, some of those more chef-y kind of interpretations of barbecue, maybe didn't land.
23:58But I think he's fine-tuned his approach.
24:01Things that are like both innovative but also like really delicious barbecue.
24:05Yeah.
24:06I'm not trying to cook a brisket against Brad.
24:08Thankfully, we don't have to do that today.
24:11The guy's Michael Jordan of barbecue.
24:12Brad is a world grand championship barbecue-er.
24:16But this isn't traditional low and slow barbecue.
24:19This is a barbecue brawl and we're cooking game in an hour.
24:21That is up my alley.
24:24Hell yeah.
24:25Tyler's just thinking about stuff on a different level than I am.
24:28So 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.
24:35Where I can get him is making sure to cook these proteins perfectly.
24:39I'm thinking of making kind of a barbecued guinea hen.
24:42I can treat that like chicken.
24:44I've got hundreds of awards for barbecue chicken.
24:48Brad.
24:48Chef.
24:49How are you?
24:50Man, I ain't rushed.
24:51I'm going to do a little barbecue guinea hen.
24:54Guinea hen.
24:54Man, that's real farm.
24:56Down home farm cooking.
24:57And then I'm going taco.
24:59I've got to buy some flank.
25:01Good, good.
25:02I mean, Tyler, you know what he can do, man.
25:03He's incredibly talented.
25:04But he doesn't do what I do.
25:05Okay.
25:06I'm not going to beat him a chef competition, but this is a barbecue competition.
25:09Yeah, it's going to be tough.
25:10I just seasoned those leg quarters simply with some delicious barbecue rub.
25:15A little paprika for color.
25:17You know, Brad, he's won every competition there is, except...
25:21Except for barbecue brawl.
25:23Except for barbecue brawl.
25:25That's still possible.
25:27Be ready to roll.
25:3030 minutes!
25:32All right, so I am frying up these little baby quails.
25:37Kyle's making quail, too.
25:38I know.
25:39It's okay.
25:39It's totally different.
25:40I can't worry about what Kyle's going to do.
25:44Our styles are completely different.
25:47When I came into the competition, it was like, Southern and touch of Filipino.
25:51But now it's more like Filipino with a touch of Southern.
25:55This is about making myself proud and being able to share all the parts of me that make
26:00me who I am.
26:01And it's funny because after all these years of cooking and raising families and opening businesses,
26:06I realized that in this journey, it's been like barbecue therapy.
26:11I 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.
26:25It's just going to slowly cook because I can't get dinged on it being undercooked again.
26:29All right, baby.
26:30I do worry about Orchid making venison chop and having that be like chewy or dry or not succulent
26:39enough.
26:40Versus a sausage.
26:41Versus like Kyle's shoe choices seem a little more foolproof.
26:45Mm.
26:46I just need more heat.
26:47No, that's fine.
26:48Another two or three minutes and you need to take it out.
26:52Over here.
26:53Let's go.
26:54Tom's butter.
26:55Wow.
26:56And Tony is being super intense with Tyler.
26:58That's it.
26:59You only need two.
27:00Yes, chef.
27:01I think we're all feeling the pressure.
27:02Go.
27:03Quick.
27:04Let's move.
27:05But it feels great that I have a captain who wants it as badly as me.
27:07Tyler!
27:08Or maybe even more.
27:09You don't have to take an extra step to put it in something.
27:12You can plate out of the blender.
27:13I want you to start doing stuff like that.
27:15I've been micromanaging my entire team since I got here.
27:17I've been competing forever.
27:19I know how this goes.
27:20It's really about time management and keeping them focused.
27:23I'm getting to the finale.
27:25Hell or high water.
27:26Gorgeous.
27:27Beautiful.
27:28Delicious.
27:2915 minutes left.
27:30Doom, doom, doom.
27:31I got to get the steaks on.
27:33I'm worried about this bison steak.
27:35It has zero fat on it.
27:36It's lean, but we'll make it taste good.
27:39I think Brad has been so consistent in doing things that he knows how to do and do well
27:43and very traditional.
27:46The tacos sound not as Brad as I would expect.
27:50Yeah.
27:51As we've seen.
27:52Yeah.
27:53Yeah.
27:54Yeah.
27:55You know, we've had Dr. Barbecue.
27:56We've had Christie Vanover on here.
27:58Sonny Moody's been on here.
27:59Megan Day.
28:00Tuffy Stone.
28:01We've had just legends in the barbecue community and, you know, didn't necessarily get far enough
28:07in 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.
28:17Really close.
28:18There's so many things going at once, and I am in a rush.
28:24I can't let my sausages overcook.
28:26We really need to start moving now.
28:27I know.
28:28Because we have, yeah.
28:29Tell me what to do.
28:30We start plating.
28:32Ooh.
28:33One of Kyle's sausages just hit the ground.
28:39I see it on the ground.
28:41My heart is beating a million miles a minute.
28:44I'm stressed.
28:45I don't know what to do.
28:47Five minutes.
28:52I need you to go quicker than you think in plating right now.
28:55Juicy as all get out.
28:57I look down at my sausage.
28:59I need to make sure I have enough for the judges, so I quickly slice the other sausages.
29:04It looks like it's going to be okay.
29:06Okay.
29:07Okay.
29:08Only minutes left.
29:14I realized that I need to grab those chops out of the ceramic cooker.
29:19Hot pan.
29:20I'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.
29:28I'm going to take that adobo butter and just pour it all over the top.
29:35Tastes good.
29:37Get your squab legs.
29:39Squab legs come out of the fryer.
29:41We both think it's good.
29:43I'm going to slice meat.
29:44Yeah.
29:45Slice meat perfectly.
29:48Oh, my God.
29:49No.
29:50Oh.
29:51Come on.
29:52Let's go.
29:53Look at that.
29:54It's perfect.
29:55It is perfect.
29:56My elk looks great.
29:57I feel like I've cooked both of these proteins the best I can.
30:01If this doesn't get me to the finale, then I'm not deserving of the finale.
30:08Two minutes, everybody.
30:10I do think that needs some acid.
30:13You 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.
30:23One minute left.
30:24Ooh.
30:25That's delicious.
30:2610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
30:30All right.
30:31All right.
30:32Nice job.
30:33Yeah.
30:34Good job.
30:35I feel good about it.
30:36I want this so bad right now.
30:38I would love to just know that I'm in the finale and showcase the food that I love making.
30:45So.
30:46Is this you working?
30:47This is me.
30:48It's good.
30:50Is that a hoe cake?
30:51A hoe cake?
30:52It's a good representation of my southern roots, my Filipino roots.
30:53That looks good.
30:55Venison chop looks beautiful, but I am a little bit worried about the temp.
30:56This is the best you've cooked the entire time.
30:57I'm being really serious.
30:58That's a hard cook right there.
30:59Yeah.
31:00Yeah.
31:01That was the most intense hour of this competition for me, but I think I've represented myself
31:05and I think I've done something different than everybody else here.
31:07Ooh.
31:08Middle of Mexico.
31:09Looks good, baby.
31:10But the reality is going against somebody like this, I'm going to be a little bit more
31:11than a hoe cake.
31:12It's a good representation of my southern roots, my Filipino roots.
31:13That looks good.
31:16Venison chop looks beautiful, but I am a little bit worried about the temp.
31:17This is the best you've cooked the entire time.
31:18I'm being really serious.
31:19That's a hard cook right there.
31:20Yeah.
31:21That was the most intense hour of this competition for me, but I think I've represented myself and I think
31:23I've done something different than everybody else here.
31:25Ooh.
31:26Middle of Mexico.
31:27Looks good, baby.
31:28But the reality is going against somebody like Brad, who has won everything having
31:32to do with barbecue, I could easily go home as well.
31:35That's my friend.
31:36All right.
31:37Let's do it.
31:38It's game time.
31:44All right, everybody.
31:45I hope you brought your A game.
31:48All right, Kyle.
31:49Since you won the advantage challenge, we're going to judge your matchup first.
31:53Okay.
31:54What I have for you is an elk and cranberry sausage with charred barbecued carrots and
31:59it's a sweet yogurt underneath.
32:02Absolutely impressive plate of food.
32:05Nice 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.
32:13The 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 a charred corn with a tasso red-eye
32:27gravy.
32:28I got to say, I love all of the flavors in here.
32:31The depth of char that you got.
32:34This 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.
32:43Thank 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 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.
33:31The venison has lots of flavor, but kind of dry.
33:35Like it's had in the cooker too long.
33:37Okay.
33:38But the exterior has all that great adobo flavor.
33:40It's fantastic.
33:41Okay.
33:42I'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.
33:55All right, Brad and Tyler, who's serving first?
34:05I'm serving first.
34:06I had a bison flank steak.
34:08And 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.
34:22Seems as if it went a little longer than it should.
34:24I think the bison is so flavorful and you get a lot of smoke on it, but I think the salsa
34:29was a little watery, so it makes for a soggy taco.
34:32All right.
34:33And then we're moving on.
34:34Tell us about this dish.
34:35Yeah.
34:36So 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,
34:45the skin seems kind of thick, but the meat itself is so juicy.
34:49Like, this makes me have whole different feelings for 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.
35:04You 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,
35:25napa cabbage, herbs.
35:27Squab breast is cooked beautifully.
35:30I 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.
35:39But 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.
35:51I got to say, beautiful cook on this elk.
35:54It's nicely rested.
35:55It'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.
36:07But, you know, I could easily go home as well.
36:10All right.
36:11We've got a duo of big decisions to make.
36:13So everyone, please head to the campfire and we'll join you in a moment.
36:16Oh, all of us are heading to the campfire.
36:18You're your first time.
36:19You know where it is?
36:20I don't know where it is.
36:21I've been there often enough.
36:22Come, follow me.
36:29All right, brawlers.
36:30You did a valiant job turning those game meats into delicious dinners.
36:34And you all deserve a place in the finale.
36:35But 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.
36:47You cooked your proteins perfectly, but your flavors needed balance.
36:51Orchid, your venison had great flavor, but it was a little overcooked.
36:55And while your quail was nicely cooked, it lacked in flavor.
37:00The winner of your duel is...
37:07Kyle.
37:09Good stuff.
37:10Congrats, man.
37:11Congratulations, Kyle.
37:12That means you are moving on to the finale.
37:15And you too, Monique.
37:16Thank you, guys.
37:17I'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.
37:55Good job, Tyler.
37:57Coming into this competition, I knew that there would be people here with more barbecue experience than me, but 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.
38:13You're joining Kyle in the finale.
38:17That means, Antonio, you're going to the finale as well.
38:19Very excited.
38:21Listen, I don't want to lose either one of these guys today.
38:24I 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.
38:43I 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, but 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...
39:23Brad.
39:25Congrats.
39:28I started out, I was the last pick, but here we are at the end, man, one of the last three standing.
39:33You know, I'm a veteran of these competitions, and I feel like I'm in a good position to win this thing.
39:37You're the best.
39:38Thank you for everything.
39:40Like, honestly, it's been so great having you here.
39:42I've enjoyed your flavors and your passion, and most importantly, I've enjoyed working with you.
39:48You're a lovely person and so talented.
39:50It's been an honor.
39:51Congratulations.
39:52Thank you so much.
39:53What a ride it's been.
39:54I 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.
40:34I 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.
40:45This is crazy.
40:47This is insane.
40:48I'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.
41:12No sleep till we set the town on fire.
41:15Oh, .
41:19I'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.
41:26This 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.
41:39This 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 do you do with bacon cakes?
41:46For the last time this season.
41:47Rude.
41:48If this menu doesn't blow their minds, then I don't know what will.
41:53Our next Master of Q is...
41:55.
41:58.