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#CinemaJourney
#BBQ Brawl
#BBQ Brawl
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00:00:01Brad, Tyler, and Kyle, you're all going to the finale.
00:00:06But unfortunately, there's no time to celebrate
00:00:09because the finale starts right now.
00:00:14What?
00:00:15Wait.
00:00:16Whew.
00:00:17I don't know if my heart can handle this.
00:00:1915 hours from now, at high noon tomorrow,
00:00:22you need to deliver the best barbecue feast of your lives.
00:00:26It's a 15-hour challenge.
00:00:30So we've just cooked two high-pressure,
00:00:35emotionally-charged challenges,
00:00:37and we find out that the battle for Master of Q starts right now.
00:00:42Oh.
00:00:46For the first time ever, we'll be using a point system
00:00:48to determine our winner.
00:00:50Your final feast will be worth a maximum of 50 points.
00:00:53You must make five dishes, and they'll each be worth 10 points.
00:00:57And you must include at least two proteins.
00:00:59We need to see something cooked low and slow,
00:01:03and something cooked over live fire.
00:01:05You have 30 minutes to plan and start your final feast
00:01:08with your captains serving as your sous chef.
00:01:11They'll be back again for two hours in the morning
00:01:13to help you bring it home.
00:01:15Before we start the fires and get cooking,
00:01:17we're going to award five bonus points right now.
00:01:20Oh, boy.
00:01:21That's huge.
00:01:22That could be the difference between being in first place
00:01:26and being in last place.
00:01:28Throughout the season, we've been tracking your performance.
00:01:31Who's been consistently making great food
00:01:33and who's made the best dishes along the way.
00:01:36Our MVB, most valuable brawler.
00:01:39MVP.
00:01:41Love it.
00:01:42This season's MVB is...
00:01:47This chicken looks like pillows.
00:01:48Look at this work of art.
00:01:50This is probably the best beef rick I've ever had.
00:01:52Brad.
00:01:53Brad.
00:01:54Yes.
00:01:56Five.
00:01:57We're in the lead.
00:01:58Don't give up the lead, baby.
00:01:59Congratulations, Brad.
00:02:00Those points put you in the early lead for the title.
00:02:02We've got 15 hours to do true barbecue
00:02:05and get that on a plate.
00:02:06This is what I do.
00:02:07This is mine to lose, especially with a five-point lead.
00:02:10It's going to be a long night, so use your time wisely.
00:02:14Let's go.
00:02:15The next Master of Q is sitting right here at this fire.
00:02:20Are y'all ready to brawl?
00:02:21Yeah.
00:02:22Let's go.
00:02:26You're in the wrong station, Maneet.
00:02:28She's grabbing my butcher paper.
00:02:29You can have it.
00:02:30All right.
00:02:31Let's go.
00:02:32So, overnight, 15 hours to cook time.
00:02:35This is the longest cook we've ever had.
00:02:38It's going to be a long one.
00:02:39But, you know, this is barbecue brawl.
00:02:42So, you know all about barbecue competition.
00:02:44What's in your head?
00:02:45I've got some spare ribs I'm going to cook,
00:02:46some St. Louis-style spare ribs.
00:02:47I'm going to do some chicken,
00:02:48almost like some competition-style chicken.
00:02:50I've got two briskets.
00:02:51I'm going to make some burn-ends out of that.
00:02:52A creme corn poblano creme corn brulee that we serve a ton of at the restaurant.
00:02:56And then I've got a potato salad,
00:02:57which is the first dish that I've ever cashed a check at a contest.
00:03:00How are you going to describe this thing?
00:03:01This is like a journey through my barbecue life.
00:03:04I love it.
00:03:05This will be the first time ever that the person I picked last won the whole thing.
00:03:09Go get it.
00:03:10Brad, come on over.
00:03:11Let's do it.
00:03:12I started out, I was the last pick.
00:03:14They up.
00:03:15What spot did Tom Brady go?
00:03:17Brad, let me tell you something.
00:03:18I cannot believe that I got you.
00:03:20And now I'm here in the finale.
00:03:22Holy moly.
00:03:23I'm not the best chef here by no means, no.
00:03:25But I'm the best barbecue cook.
00:03:27I did some chicken grilled with a romesco sauce, Korean marinated short rib.
00:03:31We've got some beef rib burn-ins.
00:03:33The people in the competition barbecue community are ready to see a barbecuer win barbecue brawl.
00:03:41Brad's a meat guy.
00:03:42He's a competition guy.
00:03:43He's used to the overnight cooks.
00:03:45But this time he has to deliver more than just proteins.
00:03:48I'm excited to be on your team for this.
00:03:50I'm going to prep that out at you.
00:03:52Ribs, they're what started my barbecue journey.
00:03:55It's important to me, you know?
00:03:56Love it.
00:03:57Love it.
00:03:58But I want to do a fried rib, okay?
00:03:59That sounds amazing.
00:04:00I don't think I've ever tried that.
00:04:01The texture's there.
00:04:02The smoke is there.
00:04:03Okay.
00:04:04The flavor's there.
00:04:05And then sausage, of course.
00:04:06I call it my Appalachian kielbasa.
00:04:07You know, I use the Appalachian allspice to do that stuff.
00:04:09And then I want to do beef cheeks.
00:04:11That's going to be my long cook.
00:04:12I love that.
00:04:13My favorite thing at the restaurant are my pimento cheese grits.
00:04:16Ooh.
00:04:17And then I'm thinking of sweet potato crunch with a really sweet pecan topping.
00:04:22Fantastic.
00:04:23I don't come from these areas of big barbecue traditions.
00:04:27My focus has always been on what I consider to be Appalachian barbecue.
00:04:32You know, the underutilized cuts of meat.
00:04:35I love the resourcefulness of it.
00:04:36If this menu doesn't blow their minds, then I don't know what will.
00:04:40The beef cheeks.
00:04:41Call them sweet cheeks.
00:04:43Week after week, Kyle has been building his confidence, bringing us more of his Appalachian flavors.
00:04:48I think when he was stolen by Team Monique, that's when he really started to show us what he could do.
00:04:53Okay, Kyle, you got this.
00:04:55I started off as an unknown hillbilly.
00:04:58And people start to recognize what I have to offer.
00:05:02Appalachian soup beans, pork and lamb sausage, mountain man ribeye.
00:05:07Wow.
00:05:08Really impressive work.
00:05:09I started winning.
00:05:10Kyle.
00:05:13Kyle.
00:05:14My hope is that I can take back to the mountains a sense of even greater confidence,
00:05:17knowing that the food I serve every day can stand up against some of the best chefs in the country.
00:05:22If we go home on this, I don't care.
00:05:23We had fun.
00:05:26So the only way I'm going to beat these guys is with creativity.
00:05:29Okay.
00:05:30So I do a beet pastrami that is actually fantastically delicious.
00:05:33Okay.
00:05:34Okay.
00:05:35I do a clam chowder.
00:05:36I'm going to get a lot of smoke on it.
00:05:37And then duck hanging forever.
00:05:39Uh-huh.
00:05:40Short rib, plate short ribs.
00:05:41Okay.
00:05:42The dino rib, like I'd like to see it just like more barbecue.
00:05:44Okay.
00:05:45Okay.
00:05:46I glazed them.
00:05:47I think like pomegranate molasses barbecue sauce.
00:05:48I don't think that there's ever been a contender like me on barbecue brawl.
00:05:51And I want to show that there's space for chef-driven barbecue.
00:05:55I'm ready to rock.
00:05:56I wish someone would do dessert.
00:05:58I am.
00:05:59What is it?
00:06:00Chocolate cake and sesame.
00:06:01Okay.
00:06:02I love this.
00:06:03Tyler is so talented.
00:06:04He definitely wants to show the barbecue world that, hey, I'm a chef, but I can do this.
00:06:08I've had a wild, wild journey in this competition.
00:06:11I've taken a lot of risks, swung for the fences.
00:06:14My barbecue is definitely not traditional.
00:06:17Whenever I hear jalapeno popper, I always think shrimp sausage.
00:06:20It's a little bit mischievous.
00:06:22Roasted beets treated like pastrami, zucchini, tomatoes, proven salt, hot honey glazed grilled turnip.
00:06:28This is phenomenal.
00:06:29I'm on a comeback tour to reopen my barbecue restaurant that I love.
00:06:33And I'm ready to win this thing.
00:06:35Just stay out of the way of this thing.
00:06:37Holy moly.
00:06:39I'm here in week 10.
00:06:41Man, I have no idea what's going on at home.
00:06:43I think my kids started soccer and got hurt already.
00:06:46Businesses neglected.
00:06:47It's been crazy.
00:06:48I mean, I made it to the finale.
00:06:49I'm going to give them classic Kansas City style barbecue.
00:06:52So I grab my ribs, get them trimmed out the way I want them so they cook evenly.
00:06:56Is there like a flavor profile that you're looking at?
00:06:59More southern barbecue.
00:07:00I mean, it's tomato based sweet sauces.
00:07:02Kansas City barbecue sauce is kind of sweet.
00:07:05I know who we're cooking for here.
00:07:07The judges are looking for balance.
00:07:08So we got to bring some savory flavors into this.
00:07:11You'll have chipotle puree.
00:07:13You'll have ancho puree.
00:07:14And you'll have cashmere chili puree.
00:07:16Dip into them if you want to use them to finish the sauce.
00:07:19If it's too sweet or this and that.
00:07:21We want to have these kinds of things that are at our fingertips.
00:07:23Yeah, love it.
00:07:24You know what you can actually do for me?
00:07:26Show me this.
00:07:27Roast me some guajillo, pasilla peppers.
00:07:31I'm going to guess that the dried chilies are on Bobby Flay's station.
00:07:35So I'm making a rub that's one part each of those peppers, one part cumin, and two parts black pepper.
00:07:42I am not a long cooked guy.
00:07:44I'm more of a five hour smoke with a finish in a braise or something like that.
00:07:48So I really need to buckle down and make sure that my technique and my flavors really shine through.
00:07:53Because these guys are monsters at this.
00:07:58I'm excited.
00:07:59So am I.
00:08:00My favorite cut of beef to barbecue is the cheats.
00:08:04I'm going to smoke them, get a nice bark on them, and then confit them in beef tallow.
00:08:09All right, captains, that's all the time you get with your brawler tonight.
00:08:13Okay.
00:08:14Got this, my man.
00:08:15Appreciate you.
00:08:16I know you got this.
00:08:17I'm going to do it.
00:08:18I would like to have stayed overnight, but, you know, Brad's done this competition stuff almost every weekend.
00:08:23I mean, the guy, this is what he does.
00:08:25I just hope he doesn't fall asleep and miss the brisket.
00:08:28See you later, man.
00:08:29Yeah, see you in the morning.
00:08:30We will have brisket.
00:08:31Have you ever done an overnight challenge?
00:08:33No.
00:08:34Okay, I've done two.
00:08:35They're terrible.
00:08:36Okay.
00:08:37Okay.
00:08:38There's going to come a point where you are going to lose your ability to think and taste anything.
00:08:42Okay.
00:08:43Okay?
00:08:44So sleep at least four hours.
00:08:45Yeah.
00:08:46Okay?
00:08:47Minimum.
00:08:48Yeah, yeah.
00:08:49It all helps.
00:08:50Okay?
00:08:51Tyler's never done overnights.
00:08:52I've done them in competition.
00:08:53They are no joke.
00:08:54Palate fatigue, disorientation.
00:08:55You start to move a little bit slower.
00:08:57There's like the brain fog that sets in.
00:08:59It's intense.
00:09:00Stay night, night.
00:09:01Bye.
00:09:02Chef, thank you for your help.
00:09:03I will see you in...
00:09:04See you in the morning.
00:09:05I will see you in 13 hours.
00:09:06See you soon.
00:09:07Kyle, I have as much as I could have done.
00:09:10Perfect.
00:09:11It's so tough leaving Kyle.
00:09:12It's like dropping your kid off for the first day in kindergarten and not knowing how their day will go.
00:09:18Does the menu sound good to you?
00:09:19Yes.
00:09:20When you can put your own story on a plate, people feel it.
00:09:25Yeah.
00:09:26People taste it.
00:09:27Okay, best of luck.
00:09:28Get some sleep.
00:09:29Get ready to run for me.
00:09:30You too.
00:09:31Okay?
00:09:32I'll be so ready.
00:09:33Don't you worry.
00:09:34Let's do this.
00:09:35All right.
00:09:36Good night, brawlers.
00:09:37We're out of here.
00:09:38Good night.
00:09:39Good night.
00:09:40See you bright and early.
00:09:41See you in 13 hours.
00:09:4213 hours.
00:09:43We'll see you then.
00:09:44We cannot wait.
00:09:46Guys, our children, we've left them behind in the dark.
00:09:49They'll be okay.
00:09:50You'll be okay.
00:09:51They're three grown men.
00:09:57Slumber party.
00:09:58Tyler, heads up, man.
00:10:00I sleep naked.
00:10:01I expected nothing less.
00:10:04Okay.
00:10:05Who needs sleep?
00:10:06I have no intention on falling asleep tonight.
00:10:08I promised Antonia that I will try.
00:10:10But we have one more competition to win, and this is the big one.
00:10:14Guys, only 14 hours, 38 minutes left.
00:10:18Oh, no.
00:10:19Time to start plating.
00:10:20Hey, what are you making, Kyle?
00:10:22Beef cheeks and fried ribs.
00:10:25Fried ribs?
00:10:26Yeah, man.
00:10:27Take some spare ribs, cool them down, chicken fry those bad boys.
00:10:31Chicken fried spare ribs.
00:10:33You got the nuts the size of a...
00:10:35I'm not gonna go rib head-to-head with you, so I'm gonna chicken fry mine.
00:10:39Both of us are a little scared to go traditional.
00:10:41Yeah.
00:10:42You know, you're here.
00:10:43I wish you guys would.
00:10:44No chance.
00:10:46I'm just trying to get my ribs injected.
00:10:49I'm trying to get my brisket injected and seasoned.
00:10:51And I'm gonna get my chicken kind of trimmed up and in a brine
00:10:54before I call it a night.
00:10:56And I'll get back up, man, at 1 o'clock or so.
00:10:59Start kicking the fires, making sure they're going,
00:11:01and get some meat on.
00:11:02Love Kyle, man.
00:11:03We all know what he can do.
00:11:04I think he had a couple bad challenges to start,
00:11:06but since then, he's been on quite a winning streak.
00:11:09Tyler's gonna be crazy, right?
00:11:10Like, you give him...
00:11:11He's got 15 hours.
00:11:12What can he do?
00:11:13Flour, sugar, cocoa, coffee, buttermilk.
00:11:18That's it.
00:11:19It's a campfire cake.
00:11:20A real cake?
00:11:21Yeah.
00:11:22Are you really?
00:11:23I am.
00:11:24Chocolate sesame.
00:11:25That's awesome.
00:11:26If I'm gonna pull out a win against these two barbecue gods,
00:11:29I need to just, like, go for it,
00:11:31because going against the best and beating the best
00:11:34means you're the best, and that's what I want to be.
00:11:36I have my hands full tonight,
00:11:37but let's see what the little guy from Connecticut can do.
00:11:40Oh, it's tough working overnight in the dark.
00:11:51Just staying motivated is gonna be difficult,
00:11:53but Master of Q should be motivation enough.
00:11:56What are you doing over there, Brad?
00:11:57I'm pumping stuff up.
00:11:59Phosphates and maple syrup?
00:12:01Just a little hint of it.
00:12:03Sodium phosphate.
00:12:04It adds a little bit to the meat and makes it retain moisture.
00:12:07Moisture's good in barbecue, man.
00:12:09Extra phosphates for me, please.
00:12:11Looking good.
00:12:14I'm making pastrami beets again.
00:12:16One of the dishes I was most proud of at Cooking the Bear
00:12:18was beet pastrami.
00:12:20Anyone can cook meat, but it takes a real chef
00:12:23to get people to love vegetables.
00:12:25I take the skins off, rub them in mustard,
00:12:28and then I put my pastrami seasonings over the top of them.
00:12:31Granulated garlic, mustard powder, paprika,
00:12:34coriander, and black pepper.
00:12:36And I get them into the offset smoker
00:12:38for about two to three hours.
00:12:41The most frustrating thing about the Cooking the Bear
00:12:43is I know that it was a fantastic restaurant,
00:12:46but we weren't making enough money,
00:12:48and so we had to close it.
00:12:50I have lost a restaurant in the game of barbecue,
00:12:54but I am going to win this one.
00:12:57Let's go.
00:12:58Time for the grind.
00:12:59How's everything going, bud?
00:13:01Doing good, man.
00:13:02Knocking it out.
00:13:03Hell yeah.
00:13:04We're four hours into this cook,
00:13:05and I think I'm still running on adrenaline right now,
00:13:08which is good because I need to get working on the sausage.
00:13:11So I'm making an Appalachian kielbasa,
00:13:13which is heavy in garlic and whole mustard seed.
00:13:16This one is going to be jalapeno pepper jack,
00:13:19which is all beef.
00:13:21All right, last batch.
00:13:23In my region, it's all about the pig,
00:13:25so I'm also making an all-pork breakfast sausage.
00:13:28I won the sausage-making advantage challenge,
00:13:31and so now that I have a lot more time,
00:13:33I'm excited to see what I can do with it.
00:13:36You ever do cop chicken thighs, buddy?
00:13:38How do you trim those?
00:13:39Just square them up.
00:13:40Them skins are good, so I don't have to do anything.
00:13:41I just pulled them off.
00:13:42Oh, so the skin's not even attached.
00:13:44Yeah, so the skin's not attached.
00:13:45You just wrap it up like a little burrito.
00:13:47We're not going to really get it crispy,
00:13:49but you still can eat the skin
00:13:50because it's what we like to call bite-through.
00:13:52I usually do that.
00:13:53I charge people a thousand bucks for a class like this.
00:13:56Yeah, they're getting a freebie.
00:14:03Ooh, that's what we got.
00:14:06I'm about ready for bed,
00:14:07but there's some marshmallows and some graham crackers
00:14:10and chocolate over there,
00:14:11so I might as well go over there
00:14:12and run my mouth a little bit.
00:14:13You a burnt marshmallow man,
00:14:15or are you just a perfectly browned one?
00:14:17I'm gonna char that .
00:14:18Char it up good.
00:14:19I didn't know what they taught over there
00:14:20in culinary school.
00:14:21See, I like the perfectly brown.
00:14:23I actually hate s'mores.
00:14:24You hate s'mores?
00:14:25I think they're so flawed.
00:14:26That's un-American.
00:14:27I just, I just, you know, I'll pretend.
00:14:30Okay, you can pretend.
00:14:32I'll pretend you're not a communist.
00:14:33How's that?
00:14:35You know, that first day making the sandwiches,
00:14:37I thought, what in the world did I get myself into?
00:14:39The competition was a little more fierce than I thought.
00:14:42I'm definitely, I feel blessed to be here, guys,
00:14:45and I couldn't ask for, you know,
00:14:48a better couple of dudes to be competing against,
00:14:50and I mean, I don't hope you guys mess up tomorrow,
00:14:52but I hope you, you don't do as good as me.
00:14:56You guys are my biggest competitors,
00:14:57I can tell you right now, I've ever faced,
00:14:59so I'm gonna carb load up.
00:15:01There you go.
00:15:02Well, a little asleep.
00:15:05I'm pretty tasty.
00:15:07Let's tuck you in, huh?
00:15:08Let's do it.
00:15:09You can't win it, but you can sure lose this competition
00:15:11by not getting to sleep, not taking care of yourself,
00:15:13not having a game plan.
00:15:14Home sweet home.
00:15:16After a year.
00:15:17Ooh, ain't she a beauty.
00:15:20Oh, there it is.
00:15:22Line us up.
00:15:23Three bears.
00:15:24Oh, dude.
00:15:25Bids are kind of small,
00:15:26but I'm not planning on getting much sleep tonight anyway.
00:15:28I'm gonna roll right off that thing.
00:15:30We can combine them, guys.
00:15:31California king?
00:15:32Cowboy life.
00:15:33Woo!
00:15:34Oh.
00:15:35First time in my life I ever felt like a cowboy.
00:15:40I gotta go check my cake, boys.
00:15:42All right, buddy.
00:15:43Sleep tight.
00:15:44We'll see you in a bit.
00:15:45All right, fellas.
00:15:47I don't think there's gonna be a lot of sleep tonight
00:15:49because it's hard knowing that this is the biggest competition of my life.
00:15:54Oh.
00:16:02Eleven hours.
00:16:04MVB is asleep.
00:16:06We gotta stay up because he's five points ahead of us already.
00:16:10Man, that's crazy.
00:16:12Antonia said to text her before I went to bed.
00:16:15But I'm probably not gonna get any shut-eye.
00:16:17Chef, I'm sorry.
00:16:18I would rather take advantage of all 15 hours and cook my ass off.
00:16:22I don't get that tired.
00:16:24I can stay up for long periods of time, fortunately.
00:16:29Overnights are no joke.
00:16:31It's dark out.
00:16:32It's a little bit chilly.
00:16:33But I'll sleep when I'm dead.
00:16:36I'm just getting the base for my sweet potato crunch.
00:16:40Just doing sweet potato, sugar, eggs, vanilla, butter.
00:16:45Then I will build the pecan streusel topping for it.
00:16:49We serve it as a side dish at a restaurant, but it's so sweet that it can easily pass as dessert.
00:16:54What you got going in there?
00:16:57Tapioca clam chowder.
00:16:59Did you say tapioca clam chowder?
00:17:01Real traditional barbecue over here.
00:17:03That's what I think of when I think of barbecue.
00:17:06There's a dish I want to do called tapioca chowder.
00:17:09It is influenced by the dish that made me want to become a chef.
00:17:13Oysters and Pearls by Thomas Keller.
00:17:15I do a version of it using the flavors of clam chowder, which is also one of my favorite dishes.
00:17:20Got any sausage ready to eat? Want a taster?
00:17:23Yeah, hell yeah.
00:17:24Come on, man.
00:17:25This is the, uh, it's almost like a kielbasa.
00:17:27It's a little mustard seed, a little allspice.
00:17:30Hot damn, that's delicious.
00:17:31Is there any citrus in this?
00:17:33No citrus.
00:17:34What's in it?
00:17:35It's the Appalachian allspice, man.
00:17:36Oh, yeah.
00:17:37It's freaking crazy.
00:17:38I love that.
00:17:39I'm jealous of people who can really cook from their history and can pull from their culinary background.
00:17:46Kyle has that.
00:17:47He's definitely one to beat right now.
00:17:57It's midnight.
00:17:58I'm tired.
00:17:59The beef cheeks are right at the point where I could put them in a tallow and get them on the drum smoker to finish the cooking process.
00:18:05Beef cheeks are so full of collagen that if you don't cook it in a moist environment, it's really tough and rubbery.
00:18:12All right, Tyler.
00:18:13Yep.
00:18:14I think I'm gonna get some shut-eye, man.
00:18:16All right, buddy.
00:18:17Good night, bro.
00:18:18I'll bring you a piece of cake.
00:18:20Oh, what a great breakfast.
00:18:22Thanks, man.
00:18:23Yep.
00:18:24Brad and Kyle have everything mapped out.
00:18:27They have a bedtime.
00:18:28They're super organized.
00:18:30And here I am trying to frost a damn cake.
00:18:32It's really hard to make buttercream outside.
00:18:35Well, the problem is that it's too damn cold out here in Texas.
00:18:39The icing just seizes up because it's buttercream.
00:18:42And then I have to heat it to get it to do what I want.
00:18:49It's just a total pain in the ass.
00:18:51I've already blown about two and a half hours making this stupid cake.
00:18:55But I know that the risks like making dessert are what will eventually pay off.
00:18:59And so I need to get this done.
00:19:01At the same time, I'm also trying to finish my tapioca chowder.
00:19:05So this is the tapioca base.
00:19:07These aren't the normal tapioca pearls I use.
00:19:10So my texture's wrong.
00:19:12It really kind of sucks.
00:19:14The tapioca pearls, they're a little smaller than I wanted,
00:19:17but I don't want to turn it into a mushy mess.
00:19:20There's a chance I might have to scrap the dish.
00:19:22I know I'm in trouble.
00:19:24Nothing is doing what I want it to do.
00:19:26That's part of cooking, especially in this contest.
00:19:30I feel terrible right now.
00:19:32I want to go to bed, and I want to cry.
00:19:34Here we are.
00:19:44It's midnight.
00:19:45Brad and Kyle are sleeping in little tiny cots.
00:19:52Meanwhile, I have a billion things to still do.
00:19:55I need to completely pivot from my tapioca chowder.
00:19:59So I'm finishing up my cakes, and I'm going to get those the hell away from me.
00:20:03I'm pivoting off of my tapioca dish because it wasn't quite the right tapioca.
00:20:09It sucks, but that's cooking.
00:20:12Yes, I'm tired, but I have no choice.
00:20:14I have to fix this.
00:20:15I have a dish I like to do with smoked duck and dumplings.
00:20:19Sort of a take on chicken and dumplings.
00:20:21I decide to utilize a protein that I'm already using, the duck.
00:20:24I'm taking the legs off of the duck.
00:20:26I'm going to make a confit in the smoker, duck confit.
00:20:29Let it render in its own fat.
00:20:31Have duck two ways.
00:20:33I think this might actually be the dish that I should have done anyway.
00:20:36It's a little more barbecue.
00:20:38Slow and low.
00:20:40Working all night, or what's going on here?
00:20:51Hey, there he is.
00:20:53The champ.
00:20:54It's really hard to sleep when there's a lot that has to happen.
00:20:57What'd you get, two hours?
00:20:59A couple hours, man.
00:21:01I got to get ready for the big finish.
00:21:04You got breakfast?
00:21:05If you like cake.
00:21:06You got some cakes?
00:21:08Yeah, in the works.
00:21:09It's a little tough doing buttercream out here in the freezing cold.
00:21:13But, you know, we'll get it done.
00:21:15Tyler, the guy made a cake, for the love of Pete.
00:21:18The guy baked a cake.
00:21:20It never even, like, crossed my mind to bake a cake.
00:21:24I have no idea what.
00:21:25That dude's on another level, man.
00:21:27Oh, man, I can't even think about Tyler right now.
00:21:29I've got to start my cook.
00:21:31First thing I've got to do is get the brisket put on the drum.
00:21:34What's better low and slow than that?
00:21:36You know, it's a big brisket.
00:21:37I left all the point.
00:21:38I left all the fat on it.
00:21:39So it's going to take six and a half hours to cook those briskets.
00:21:42Tyler, may I use one of your meat hooks over here?
00:21:44Go ahead, baby.
00:21:45At least one of my proteins has got to be cooked over a live fire.
00:21:50Then I've got to give them ribs.
00:21:51Nothing's more Missouri than that.
00:21:53Hanging these ribs over the open fire,
00:21:55you'd think it would be hotter going up, and it's not.
00:21:58I need to make sure I get heat up and down them without burning them up.
00:22:03I made beef ribs a couple weeks ago in the competition.
00:22:06And Brooke, she says, the best beef rib she's ever had.
00:22:09And so pressure's on to follow up with a pork rib that's just as good.
00:22:13My first competition was at Rockin' Ribs in Springfield, Missouri in 2012.
00:22:18Exactly one year later, we won the grand championship.
00:22:21And then in about three or four years, I was one of the top cooks in the game.
00:22:25I've won hundreds of major awards for the big meats, you know, chicken, brisket, pork, ribs.
00:22:31I've won everything, and I'm ready to win barbecue brawl.
00:22:34Eight hours left, Tyler. How you looking?
00:22:37I'm all right.
00:22:38Yeah, I'm just pouring seasoned boiling water over the duck skin to tighten it up a little bit.
00:22:44Duck is one of my favorite proteins to cook.
00:22:47I'm going to treat it like pekin duck, so I want to cook it over live fire.
00:22:50I just want to get this lacquered up.
00:22:52And then I'm glazing the skin in a fish sauce caramel that I made.
00:22:57Should cook up real shiny tomorrow.
00:22:592.45 in the morning, I finally finished my prep on the duck.
00:23:07I am feeling delirious right now, so I need to refresh so I can get back to business.
00:23:12I'm going to take a shower, and then I'm coming back out.
00:23:15All right, buddy.
00:23:16See you soon.
00:23:17It's going to be a long one.
00:23:19This is barbecue sauce, ketchup, brown sugar, sugar, and a bunch of spices, basically.
00:23:26So don't tell Bobby how much sugar's in here.
00:23:29He'll yell at me.
00:23:35Good morning.
00:23:37Man, you done already?
00:23:39I need to get a little power nap.
00:23:41Where's Tyler at?
00:23:42He went and take a shower.
00:23:43Oh.
00:23:44I've got a little more pep in my step, and now back to work.
00:23:48This is going to be for a fried rib.
00:23:51I don't want to do a traditional rib, because I know that's what Brad's doing,
00:23:55and he's a master at it.
00:23:56So I'm going to cook them for about four hours, but then I'm going to batter them and fry them.
00:24:02Something fun.
00:24:04Now it's time to get back to my sausage.
00:24:07I get them on the Santa Maria and crank up the rack as high as it'll go, so it has a nice,
00:24:13long, soft smoke over that live fire.
00:24:16I'm going to just kind of let them go for a little while like that until they're nice and happy.
00:24:20I definitely want to win this for my dad.
00:24:23He passed away before our first barbecue competition together.
00:24:27So to come this far in this competition, my dad would be over the moon for me.
00:24:31I just know he would be in the grocery store telling every stranger in the milk aisle
00:24:36about his son up in the mountains who's making a name for itself and for his family.
00:24:55After the shower, I definitely feel a little bit better, but it wasn't sleep.
00:24:59How's it going out here?
00:25:01Good Lord, man.
00:25:02Hanging those ribs over there like that.
00:25:04Good luck to you, but not too much.
00:25:07Hi, Kyle.
00:25:08I'm awake.
00:25:09I was worried about you.
00:25:10Yeah.
00:25:11How was your nap?
00:25:12It was good, man.
00:25:13Yeah.
00:25:14Be like a new man.
00:25:15It's the middle of the night.
00:25:16It's 3 a.m.
00:25:17What a great time to start cooking my duck.
00:25:18All right.
00:25:19Let's do this.
00:25:20I've wanted to do Pekin salad duck for a long time, but it takes like seven hours.
00:25:25So now that I have all this time, I'm going to make it.
00:25:28Because the duck is so fatty, I really need to focus on rendering the skin.
00:25:32It's a risk, but this whole thing's a risk.
00:25:37Render, guys.
00:25:38Render.
00:25:44Got a little better technique going here now.
00:25:47That works smarter.
00:25:49You ever seen it done like that?
00:25:50Beautiful.
00:25:51You're good at this.
00:25:53That's for sure.
00:25:55I understand that I am good at it.
00:25:57The ego and the confidence helps me put good food on the plate.
00:26:01Oh, yeah.
00:26:02That's good now.
00:26:03Now you can see it.
00:26:04See that stuff's hopping?
00:26:05Pretty happy with these, honestly.
00:26:09How's this sausage fest?
00:26:11Did you smoke them yet?
00:26:12Kind of doing it right here.
00:26:14I'm not smoking them.
00:26:15Okay.
00:26:16Look beautiful, chef.
00:26:18Pulling out some short ribs.
00:26:20Pretty good.
00:26:21It's time to get started on my mashed potatoes to go with the dino ribs.
00:26:24I have never made mashed potatoes at 4 in the morning.
00:26:27If I'm working with food at 4 a.m., it's usually a delivery order.
00:26:30So this is a new adventure.
00:26:32And, uh, about to cut some cabbage.
00:26:36In this competition, I've been successful with vegetables, and hopefully it works in my favor.
00:26:41It's cabbage season in Connecticut.
00:26:43I love cabbage.
00:26:44It's my favorite vegetable right now.
00:26:46I add the cabbage to a saute pan, along with my pastrami spice, some red wine, some red wine vinegar, and some chicken stock.
00:26:54And I'm just going to let that cook down for hours.
00:26:57I'm doing poblano creme corn brulee.
00:27:00The most popular side dish at our restaurant in Branson is a poblano creme corn brulee.
00:27:05So I'm charring up corn, I'm charring up chilies.
00:27:07It's a lot of cooking today, huh?
00:27:09Whole lot of cooking.
00:27:10We spent a week in Austin one night.
00:27:12Yeah, it's been forever.
00:27:27I'm trying to get some of my sides going.
00:27:29Got my corn cooking all of a sudden.
00:27:36Oh, boy.
00:27:38Uh-oh.
00:27:39Here comes Carson sneaking around the camp.
00:27:42I'm just so tired that I don't even know if this is real right now.
00:27:48Good morning, brawlers.
00:27:50Oh, hooray.
00:27:56Good morning, Carson.
00:27:57Good morning.
00:27:58I have a little surprise for you guys.
00:28:00I was afraid of that.
00:28:01It's a tad chilly this morning.
00:28:03Yes, it is.
00:28:04You know, I couldn't sleep and I just know my fellow judges are going to be hungry when they get here.
00:28:09But this is where it gets good.
00:28:11I'm going to give you all a chance to earn a few more crucial extra points.
00:28:17For the advantage challenge, you'll have one hour to prepare a composed dish that gives us, the judges, a sneak peek of your feast.
00:28:25Your dishes will be scored on a scale of one to ten.
00:28:28And those bonus points will be added to your total scores.
00:28:31Brad, you already have a five-point head start.
00:28:33But Kyle and Tyler, this is your chance to close the gap.
00:28:37My taste buds are shot.
00:28:38I can't think straight.
00:28:40But those points could help me catch up with Brad, which makes it the most important advantage challenge of the season.
00:28:47Now, I'm going to go wake up the judges and we'll be back at sunrise in one hour.
00:28:52Your time starts now.
00:28:54Ah!
00:28:55Frogs!
00:28:56Rogi!
00:28:57Wake up!
00:28:58Holy rib-eyes.
00:28:59I don't have any ideas at this point.
00:29:00All right, me.
00:29:01I'm done.
00:29:02I'm still getting meats done.
00:29:03I don't want to mess up one of my dishes.
00:29:04And, man, it's just not good timing.
00:29:05Yesterday, we did some high-pressure cooks, so my brain is pretty well frozen.
00:29:20I'm not.
00:29:23I'm fried right now.
00:29:24I'm just going to keep it simple.
00:29:26Give them steak and eggs, a little bit of hash browns.
00:29:28Hopefully, it gets me a few points.
00:29:30I know that this is going to be a real challenge, making a composed dish after being up all night.
00:29:36So I just go back to something I know very, very, very well.
00:29:39I'm making a taco.
00:29:41I'm grabbing the dino beef ribs that I already have cooked and resting.
00:29:44It's perfect taco consistency right now.
00:29:47Dino ribs are just large short ribs.
00:29:49I feel like it's a really smart use of things I already have going on.
00:29:52And I make a little salsa roja.
00:29:55Fire roasted.
00:29:56Somebody has a taco barbecue truck.
00:29:58On any given day, I can make a taco that was worthy of 10 points.
00:30:01I'm not sure I can do it tonight.
00:30:04So many trips to the battlefield right now.
00:30:07It's 5-0 right now for those that are keeping score at home.
00:30:10And I don't want to relinquish my lead.
00:30:13So I need some points here.
00:30:15But I do need to go pull a rack of ribs off of the grill.
00:30:20Kyle, what are you making?
00:30:22Nunya.
00:30:23Oh, he's making a nunya sausage.
00:30:26I'm doing a fritter.
00:30:27This is my opportunity to catch up to Brad's lead.
00:30:32I'm going to use the piment cheese, some charred corn, and some of the sausage.
00:30:36Brad's already got five points.
00:30:37These are our chance to even get ahead of him a little bit if he bombs on the dish and we do well, you know?
00:30:43Thanks, Kyle.
00:30:45If the steaks are perfect, then we'll be in good shape.
00:30:47If not, then we won't be.
00:30:50I don't think anybody's ever made tortillas from scratch on the show yet.
00:30:53I've made hundreds and hundreds and hundreds of tortillas at my restaurant every day.
00:30:58No.
00:30:59These are definitely I've been up for 26-hour tortillas.
00:31:02I guess I'm rusty.
00:31:04I've been brawling all day.
00:31:06Now make some hash browns, grate some potatoes, and it's going to be a steak like they never had.
00:31:11Get them on the Santa Maria, get them extra crispy.
00:31:14Hash browns are hash browning.
00:31:16It seems like Kyle and Tyler are using stuff that they already had cooked.
00:31:21But I'm going to try to cook a perfect steak, right?
00:31:23That's probably worth a point or two.
00:31:25Five minutes.
00:31:27Oh, we've got three eggs cooking.
00:31:29Finally, I've got a little sunny-side-up egg.
00:31:31I can do that in my sleep, which I'm pretty much doing.
00:31:34There we go.
00:31:36It's going to take me just a couple minutes to fry those.
00:31:38I'm pairing this fritter with a peach pepper jelly crema.
00:31:41I just need to finish strong.
00:31:43One minute left, brawlers.
00:31:45One minute.
00:31:46Early in the morning.
00:31:48It is an early one.
00:31:49The sun is coming up.
00:31:51I put out a little taco bar.
00:31:53Good tortilla, good meat.
00:31:54We're ready for the judges.
00:31:56Steak and potatoes.
00:31:57I'm happy.
00:31:58Ten.
00:31:59Nine.
00:32:00Eight.
00:32:01Seven.
00:32:02Six.
00:32:03Five.
00:32:04Four.
00:32:05Three.
00:32:06Two.
00:32:07One.
00:32:09That was a zen tone.
00:32:10I'm not even sure exhausted is the right word.
00:32:13I'm too old for this .
00:32:14If I was smart, I probably should have cut some of that brisket off.
00:32:17You know, made him a taco, but I'm not.
00:32:19I'm fried right now.
00:32:20People are really grumpy.
00:32:28Well, good morning, MVB.
00:32:30Hello.
00:32:31Good morning, Brad.
00:32:32How are you feeling?
00:32:33Oh, I'm worn out.
00:32:34Yeah.
00:32:35You still look fresh.
00:32:36So what did you make for it?
00:32:37I made steak and eggs.
00:32:39I got a ribeye, made an egg, and some crispy potatoes.
00:32:42A perfect cook on the steak.
00:32:45The egg's not over salty.
00:32:46It's just perfect.
00:32:47Hash browns are also beautifully crisp, and those edges are delicious.
00:32:50I want, like, a little bit more sauce.
00:32:52I saw you got a little, like, hot sauce on the top there.
00:32:54I just want something to dip this in.
00:32:55Yeah, yeah, yeah.
00:32:56All right.
00:32:57Thank you, Brad.
00:32:58Yeah, thank you.
00:32:59All right, Kyle.
00:33:00We're ready to be amused.
00:33:02Wonderful.
00:33:03Good morning, judges.
00:33:04Good morning.
00:33:05So what I've created for you, and I can't speak.
00:33:07I'm really tired.
00:33:09What I've made for you is a pimento cheese corn sausage fritter,
00:33:13and there's a peach pepper jelly crema underneath.
00:33:16Wow.
00:33:17The idea was to foreshadow the meal to come.
00:33:20That's exactly what we asked for.
00:33:23It's savory and delicious.
00:33:24Lots of surprises in this, like, kind of a little arancini.
00:33:27Yeah, pimento cheese is never something I ordered.
00:33:29It's not something I crave.
00:33:30I know.
00:33:31I was afraid.
00:33:32No, this is, like, the perfect balance of salty, sweet.
00:33:35But the pimento peppers and the pepper jelly together,
00:33:38a little bit too hot.
00:33:39Gotcha.
00:33:40Okay, we'll let you get back to it.
00:33:42Thank you so much.
00:33:43All right, judges.
00:33:45All right, Tyler.
00:33:46Have we saved the best first course for last?
00:33:49Well, I sure hope so.
00:33:50Good morning.
00:33:51So we have a little taco bar.
00:33:52So I made some flour tortillas.
00:33:54The short rib is going to be part of my feast this evening.
00:33:57Smart.
00:33:58Yeah, I was going to say, you just have the short rib lying around, huh?
00:34:01Some cross utilization.
00:34:03This is a lot to do when you have a lot on the line and you've been up all night.
00:34:06So I'm impressed by this.
00:34:07This is a great bite.
00:34:08The flour tortilla, a little dry, but everything else just kind of makes it better.
00:34:13Once again, very impressive.
00:34:15You always over-deliver and give us a lot of bang for our buck.
00:34:19I feel great, but if I got bad feedback, I might just jump into the smoker right now.
00:34:24Just jump into the smoker, close the doors, and lay there until I turned out medium.
00:34:29All right, you all served up quite a first impression.
00:34:32Let's get to the results.
00:34:34Our top course with a score of nine was made by...
00:34:43And the winner with a score of nine points is Tyler.
00:34:48All right.
00:34:50Nine points and I win.
00:34:52Whoo!
00:34:53If I'm going to beat these two barbecue masters, I need to get every point I can get.
00:34:57Nice way to start the morning.
00:34:59In second place with a score of eight...
00:35:05Kyle.
00:35:06Sweet.
00:35:07I'll take it.
00:35:09And that means, Brad, you were in third place, but with a score of seven.
00:35:13Okay.
00:35:14I'm going to live with that.
00:35:15I'm still in the lead.
00:35:16I've got 12 points, but they all pick up ground.
00:35:19Now remember, your final feasts are worth 50 points.
00:35:23So while Brad still has the edge, it's anybody's game.
00:35:26You have two hours left, so bring it home, y'all.
00:35:28All right.
00:35:29Let's get my action.
00:35:36All right.
00:35:37It's finale day and our brawlers have already been cooking overnight for 13 hours.
00:35:42Mm-hmm.
00:35:43This is our first overnight cook.
00:35:44I think cooking for hours and hours and hours is part of the culture of real barbecue.
00:35:48This is a perfect way to end it.
00:35:50In the barbecue world, you know, every weekend, this is what, like, amazing chef barbecuers
00:35:54are doing.
00:35:55Tyler's never done one before, so it's something that means something to him.
00:35:59And when chefs cook from their heart, it shows.
00:36:02I did not sleep last night.
00:36:04There's a lot of makeup situation going on over here.
00:36:07This entire season has been such a roller coaster.
00:36:11But it gives me goosebumps, but I do think that Kyle can make it all the way through.
00:36:20Good morning.
00:36:21Good morning.
00:36:22Finally.
00:36:23It's almost 7 a.m.
00:36:24Where have you been?
00:36:25Carson, did you sleep here?
00:36:27I've been up all night.
00:36:28Well, we had a delicious first course this morning.
00:36:31You guys ate already?
00:36:32We already ate.
00:36:33Tyler was our winner.
00:36:34Oh.
00:36:35Top score, 9 points out of 10.
00:36:36Kyle was second place with 8 points.
00:36:39Uh-huh.
00:36:40And Brad was third with a very close 7.
00:36:43Okay.
00:36:44So it's still a horse race, but it's getting closer.
00:36:46Yeah.
00:36:47We've got about two hours left until the final feast.
00:36:49So, scram.
00:36:50We can go in there?
00:36:51Go.
00:36:54You ready, chef?
00:36:55Good morning.
00:36:56I am poor lady.
00:36:57How are you doing?
00:36:58Okay.
00:36:59Mineet is finally here, and I couldn't be happier.
00:37:01I'm hoping that she can help me make up the points that were behind.
00:37:05Is this where you wanted to be in the cook?
00:37:07You know, I wanted you to come in, and all we had to do was talk about how great the night was.
00:37:11We got stuff to do.
00:37:13What can I do?
00:37:14So, beef cheeks are done.
00:37:15I'll show you those in a second.
00:37:16Okay, lovely.
00:37:17I'm pickling the onions.
00:37:18Okay.
00:37:19I got pickled cucumbers.
00:37:20Okay.
00:37:21Sausages are all done.
00:37:22Oh, my God.
00:37:23They look so good.
00:37:24Yep.
00:37:25You did all three of them?
00:37:26I did all three.
00:37:27I think what Kyle has pulled together is mind-blowing.
00:37:30He has some absolutely soulful and delicious food, and he's so proud of everything that he is doing.
00:37:38I've got the ribs.
00:37:39Okay.
00:37:40They're already cooked.
00:37:41They're already cut.
00:37:42I need to get a fried chicken batter and bread.
00:37:43Okay.
00:37:44Fantastic.
00:37:45Thankfully, she's excited about what I've done so far.
00:37:47All I need her to do right now is work on a fry station for the ribs, as well as get things ready for the fried green tomatoes.
00:37:53I'm doing the buttermilk and the flour with this rub.
00:37:56Perfect.
00:37:57Did you sleep?
00:37:58No.
00:37:59What?
00:38:00Before I left, I said, Tyler, please get some rest.
00:38:05Are you okay?
00:38:06Boop, boop, boop, boop, boop, boop, boop.
00:38:09Tyler is inaudible.
00:38:12It obviously hasn't.
00:38:13Look at me really quickly.
00:38:14Good.
00:38:15Because we have 90 minutes, and then it's over.
00:38:16Yep.
00:38:17Okay?
00:38:18I'm trying to get information from him, but it's like piecing a puzzle together, and I'm getting half words, half sentences, half ideas.
00:38:24Um, so...
00:38:27Help me.
00:38:30He has so much, like, brain fog and fatigue.
00:38:33I had to make a switch on the tapioca dish, but I'm okay with it.
00:38:36Okay.
00:38:37So instead, we're going to do ricotta gnocchi with duck confit and vegetables.
00:38:41Okay.
00:38:42I need her to help me tie up all the loose ends.
00:38:44Will you make me, like, an herb vin, like a shallot and parsley and something?
00:38:47Yep, yep, yep.
00:38:48Tyler and I have spent the last 10 weeks together, so I speak Tyler a little bit.
00:38:51So that absolutely helps, because I'm like, okay, I know what he wants to do.
00:38:54I'm going to start on herbs, and then, yeah, I want to taste everything.
00:38:58Is this your mashed potatoes?
00:39:00Antonia is now my palate and my brain.
00:39:04The potatoes?
00:39:05Phenomenal.
00:39:06I could not be more proud of this zombie that I am now cooking with.
00:39:10Texture perfect, season perfect.
00:39:12So good.
00:39:13Thanks, chef.
00:39:14Did you sleep at all?
00:39:15Uh, about maybe an hour.
00:39:17Really?
00:39:18All right, it's better than zero.
00:39:19Better than zero.
00:39:20How can you sleep?
00:39:21Like, you're worried about, like, getting to the finish line here.
00:39:23Getting everything done.
00:39:24I've got ribs off, briskets are off.
00:39:26Ribs are good?
00:39:27Ribs are really good.
00:39:28I come in and Brad says, oh, I nailed it.
00:39:30Chicken's going, it's going to be good.
00:39:32I mean, the guy, this is what he does.
00:39:34So this is not phasing him, I don't believe.
00:39:36What about sauces and stuff?
00:39:38So sauces, I've got one that's kind of a Kansas City.
00:39:41Use a little bit of your Chipotle.
00:39:43Okay.
00:39:44What's this for?
00:39:45I'm going to put the glazed chicken with it.
00:39:47They need acid.
00:39:48Yeah, yeah.
00:39:49They definitely need, like, vinegar.
00:39:50Okay, yeah.
00:39:51Because otherwise, if there's just one note, they're going to call you out of that.
00:39:54I think his ribs and his brisket and his chicken are going to be tender and delicious.
00:39:59I'm not worried about that.
00:40:00I'm worried about the sweetness of the sauces.
00:40:02What can I do to help you now?
00:40:03You want me to start with those pickles?
00:40:04Start on those pickles, yeah.
00:40:06I've got jalapenos cut.
00:40:07I just need some type of a pickle for it.
00:40:09Okay, done.
00:40:10The sausages are ready to go back on to crisp.
00:40:12I need to get the grits going while Monique starts working on the fried chicken coating for the ribs.
00:40:19My favorite thing at the restaurant are my pimento cheese grits.
00:40:23It's creamy, rich, delicious.
00:40:26When I came to America, I was so surprised to see how badly Indian food was represented.
00:40:33And that's why I kind of, like, get along with you so well because that's what you are all about.
00:40:38Right.
00:40:39This is the Appalachian cuisine.
00:40:40I want the world to hear about it, and I absolutely love that.
00:40:44For me, to be a mentor is very important.
00:40:47It is as important as being a really good chef.
00:40:50So a win for Kyle would mean the world to me.
00:40:53Bobby!
00:40:54You better watch out.
00:40:56Antonia and I are coming for you.
00:40:59Okay.
00:41:00I think Antonia and Monique came into this competition feeling like we need to knock Bobby off his pedestal.
00:41:06Yeah, and I feel like they both feel like they have a person that can do that.
00:41:09Chef, the carrots.
00:41:10That's all dumplings.
00:41:12It's time for me to finish up the duck and dumpling dish.
00:41:15Antonia is blanching my gnocchi.
00:41:17In another pan, I'm cooking down duck stock, carrots, leeks, smoked duck, and lemon.
00:41:22You know what I love?
00:41:23Everything that you've wanted to do through the whole season you're doing right now.
00:41:26Yeah.
00:41:27Including those dumplings.
00:41:29You're making the potato salad?
00:41:31Yes, sir.
00:41:32I call this the $1,000 potato salad because I want $1,000 on a trip to Las Vegas from this.
00:41:36And this is based on one of my grandma's recipes.
00:41:38So it's sausage and bacon, potatoes, parsley.
00:41:42So it's going to need a whole bunch of green onions kind of at the end.
00:41:46Yep.
00:41:47Fried ribs, you ready to go?
00:41:48Boom, boom, boom, ready.
00:41:50I'll dredge it right now and keep it and it'll soak it a little bit.
00:41:54It'll be crispier.
00:41:55But we let the first batter soak into the meat and then we just do another quick one right before frying.
00:42:00That's going to give us the best chance of going head-to-head with Brad on ribs.
00:42:03To make up that lead against Brad, Kyle's fried ribs, they have to have a wild factor.
00:42:08You can't play it safe at this point.
00:42:10No.
00:42:13Um, it's soft.
00:42:14It's soft.
00:42:15Okay, let me make this. We'll figure it out.
00:42:18I like the flavor, but I don't like the texture.
00:42:21I start second-guessing myself.
00:42:23Um, do we...
00:42:25Mineet seems frazzled and I'm getting more stressed by the second this is the biggest meal of my life.
00:42:30One small mistake could decide if I'm named Master of Q or if I'm just another loser on Barbecue Brawl.
00:42:3915 minutes, 15 minutes left.
00:42:42Mineet, how are you doing over there?
00:42:43Fantastic.
00:42:44Love you, girl.
00:42:45I wasn't going to ask you because I know you're not going to answer.
00:42:48What are you doing, baking cakes?
00:42:49Yep.
00:42:50Rude.
00:42:51For the last time this season.
00:42:53Rude.
00:42:55Plenty of flavor.
00:42:56Double fry.
00:42:57Let's do double.
00:42:58Double. I agree.
00:42:59Get it.
00:43:00I just want that extra texture.
00:43:01I want the crunchiness of it.
00:43:02This isn't a dainty meal.
00:43:06I'm going to try to fry these ribs twice without overcooking them.
00:43:10Try this.
00:43:13Uh-huh.
00:43:15The ribs are looking great.
00:43:16My sweet potato crunch is on the smoker working.
00:43:19Now I just got to get the fried green tomatoes ready to go.
00:43:22They're a natural companion to grits in my opinion.
00:43:25They're very tart.
00:43:26So that adds the acidity to cut through the richness.
00:43:29Just trying to get to the finish line.
00:43:31I start cutting up my brisket.
00:43:36Is it good?
00:43:37Yeah, it's really good.
00:43:38And it's perfect.
00:43:40Good.
00:43:41Yeah.
00:43:42Sauce is sweet.
00:43:43Like, that's sweet.
00:43:44The potato salad is sweet.
00:43:46You know, I'm cooking Missouri and Ozarks barbecue.
00:43:49It is salty, savory, well-cooked meat paired with sweet glazes and sweet sauces.
00:43:56That's what it is.
00:43:57That's what I do.
00:43:58That's what I'm going to provide.
00:43:59That's why I'm leaning on Chef to provide some of those foils.
00:44:03Chicken's fantastic.
00:44:04We can also put the hot sauce on there, too.
00:44:06Yeah, yeah.
00:44:07Like, at the end.
00:44:09I want you to get some crustiness if you can.
00:44:11Yeah, I'm working on it.
00:44:12I just want, like, a little snap to that chicken skin if it's possible.
00:44:15It is.
00:44:16Okay.
00:44:17Bobby seems to take a lot of his brawlers to the winning finish of Master of Q.
00:44:23What are you trying to get out of this?
00:44:24You know, what's going to be your finish on this?
00:44:26That style of coaching has been one of the key things to his success.
00:44:30I'm going to finish duck, Chef.
00:44:32Got it.
00:44:33I feel like I did everything possible to make this duck crispy,
00:44:36but I am not happy with the amount of render that I got.
00:44:40But there's nothing I can do at this point.
00:44:42I don't want to overcook the duck breast itself,
00:44:45so I pull them off to finish them off of the bone.
00:44:47We're almost done, Tyler.
00:44:48We're so close.
00:44:50Tyler's 12 minutes, and he's still cooking.
00:44:53And it's been 15 hours.
00:44:55Yeah.
00:44:56Oh, wow.
00:44:57It's delicious.
00:44:58Woo!
00:44:59I freaking nailed the bee cheeks.
00:45:01Five minutes left.
00:45:02Five to go.
00:45:03Kyle, this is what I'm thinking for the grits and the tomatoes?
00:45:07Absolutely perfect.
00:45:08Okay.
00:45:09I am more nervous about going into this judging
00:45:12than I was nervous about my own food being served
00:45:16when I have been competing.
00:45:18Three minutes.
00:45:19If I have managed to get my team across the finish line
00:45:25and to the win, it'll be a huge personal achievement for me.
00:45:30Chicken, done.
00:45:32Brisket, done.
00:45:33Ribs, done.
00:45:34Correct.
00:45:35I've got some creamed corn.
00:45:36Oh, the brulee, right?
00:45:37Yeah.
00:45:38I forgot about that.
00:45:39I know.
00:45:40I'm going right now.
00:45:41I'm gonna get one of these corns done.
00:45:42Damn it.
00:45:43This freaking torch has got no game.
00:45:45We're getting everything plated up,
00:45:46and I'm just trying, like, desperately
00:45:48to get a brulee topping on this corn,
00:45:50and it's just not taking.
00:45:53At this point in the game,
00:45:54I'm not sure if there's any fix.
00:45:56Brulee, you son of a .
00:45:57I really can't afford this right now.
00:46:00I mean, Bobby looks a little stressed right now.
00:46:02He does.
00:46:03This is probably the most stressed I've seen him.
00:46:05Let's plate and then get to that.
00:46:07Okay.
00:46:08It's time to plate my short rib.
00:46:10I'm putting down little dollops of cabbage,
00:46:12mashed potato,
00:46:13glazing the short rib in my pomegranate barbecue sauce,
00:46:16my seared duck that's cooked through,
00:46:18and it's delicious.
00:46:19So much cooking.
00:46:20What?
00:46:21It was so much cooking.
00:46:23It's time to plate my duck and dumplings.
00:46:25Really impressive, my little delirious Tyler.
00:46:27One minute.
00:46:34I finally got this flame going on.
00:46:36My brisket's great.
00:46:37My ribs are great.
00:46:38My chicken looks wonderful.
00:46:40This is Kansas City on a plate.
00:46:42Finish John.
00:46:44It's looking good.
00:46:45We've got sausage.
00:46:46We've got beef cheeks.
00:46:47We've got ribs.
00:46:48We've got fried green tomatoes.
00:46:49My sweet potato crunch.
00:46:50I don't think that Monique can be prouder of me.
00:46:52Oh, that's beautiful.
00:46:53Ten.
00:46:54Nine.
00:46:55Eight.
00:46:56Seven.
00:46:57Six.
00:46:58Five.
00:46:59Four.
00:47:00Three.
00:47:01Two.
00:47:02One.
00:47:07Whew.
00:47:08Oh, man.
00:47:09So good.
00:47:10Let's eat.
00:47:12I'm so proud of you.
00:47:13It's amazing.
00:47:14So happy with it.
00:47:15Oh, it is so good.
00:47:16All of me is perfect.
00:47:17Beautiful.
00:47:18Bright, colorful, textures.
00:47:20Last time you cooked for 15 hours?
00:47:22Ever?
00:47:23No sleep till.
00:47:24No sleep till we set the town on fire.
00:47:33Brawlers, captains, welcome to the final feast.
00:47:36We've had an amazing 10 weeks of competition.
00:47:38And after a chilly night on the town, it's time for one last meal.
00:47:42I say it every year only because it's true.
00:47:44Barbecue is meant to be enjoyed together with your family and friends.
00:47:48And it comes from the heart when I say I consider everyone here to be both.
00:47:52Please grab a glass.
00:47:54Cheers.
00:47:55To fire, food, and friends.
00:47:57Fire, food, and friends.
00:47:58I like it.
00:47:59Cheers. I love that.
00:48:00Well done, Roddy.
00:48:01Cheers.
00:48:02I'm so pleased that it's our tradition to enjoy this last feast together.
00:48:05Tyler, you're up first.
00:48:07Tell us about your feast.
00:48:08I worked in fine dining for a very long time.
00:48:11So what you're gonna see here is some dishes that I have done in my barbecue restaurant that is now closed.
00:48:17I would like you to start with the pastrami beets.
00:48:20I gave you pastrami beets earlier in the season, and I didn't have time to do them the right way.
00:48:25So this bead is rubbed in mustard and smoked for three hours, served on top of the horseradish, crema, and some pickles.
00:48:34There's so much richness and smoke and spice.
00:48:37This feels like exactly what you intended it to be.
00:48:40Yeah.
00:48:41You get that pastrami vibe right away.
00:48:44I love the creaminess of the horseradish.
00:48:46But I would have loved just a little tiny bit of crunch on the top of this.
00:48:49But very nice.
00:48:51So next, this is smoked duck and ricotta gnocchi.
00:48:55This is like chicken and dumpling on steroids.
00:48:57And this is a perfect cook on a duck leg.
00:49:00This is, to me, one of the most delicious things we've had during this season.
00:49:05You get a lot of smoke.
00:49:06You get a lot of savoriness.
00:49:07I think it's incredible using smoke as an ingredient.
00:49:10I can eat that every day and be happy.
00:49:13Let's go to the duck.
00:49:14So the duck is glazed in fish sauce caramel and then cooked over live fire.
00:49:20There's a really beautiful balance of sweet and salty and crunch.
00:49:24There's a beautiful cook on the duck.
00:49:26But I wish the skin on the duck was rendered a little bit more.
00:49:29All right. Moving on.
00:49:31Next up, we're going more traditional barbecue.
00:49:34Dino rib with mashed potatoes and braised cabbage.
00:49:38The sweetness that you put on the short rib is great.
00:49:40This is done excellent with the potatoes.
00:49:42But the short rib is a little tough.
00:49:44This beef reminds me of my childhood in the best way.
00:49:48My grandmother, May Flay, would make sourbrotten on Sundays.
00:49:52It was always incredibly tender, like this is.
00:49:55Didn't have as much flavor as this, I can promise you that.
00:49:58And this cabbage is killer.
00:50:02All right. And now dessert.
00:50:04Here we have a chocolate cake with sesame and a smoked cream.
00:50:08Hats off to you making a cake on a smoker.
00:50:11You know, in the barbecue world, that's like, what?
00:50:13What you talking about?
00:50:14You know, it's moist. It's flavorful.
00:50:17I love the crunchy sesame topping.
00:50:19It's reminiscent of peanut butter and chocolate.
00:50:21I don't love the cream.
00:50:23To me, it's a little too smoky.
00:50:25But I think the actual cake is phenomenal.
00:50:27Man, I've been looking forward to eating this cake since I heard you were making it.
00:50:30My God, you delivered, man.
00:50:32Mad, mad respect for your skills, man.
00:50:35Tyler, I thought that this was an exceptional cook.
00:50:39The level of skill that you've displayed is remarkable, week after week, but specifically here.
00:50:47I love that you swung for the fences.
00:50:49I could not be more proud of you.
00:50:52You're a great chef, like, and the fact that you can bring it to this kind of, you know, environment is very impressive.
00:51:00You have to open your barbecue place again because the world needs to taste it.
00:51:06Yes.
00:51:07Tyler.
00:51:10Up next, we have Kyle.
00:51:15All right, judges.
00:51:16My goodness.
00:51:18Wow.
00:51:19Beautiful.
00:51:20So the feast I made is my barbecue journey.
00:51:23It all started with ribs for me.
00:51:25And how I enjoy ribs today is chicken fried rib, a little Alabama white sauce.
00:51:29So I take one bite of Kyle's breaded rib, and I know I'm in trouble.
00:51:35These eat pretty clean.
00:51:36It's a perfectly cooked rib.
00:51:38It's a culinary masterpiece.
00:51:40Oh, boy.
00:51:42We all know that a rib is a real delicate cook.
00:51:44And to smoke a rib and then try to batter and fry it is highly risky.
00:51:49You did a good job on this not overcooking it.
00:51:51Let's cook the temp.
00:51:52And the breading is very flavorful.
00:51:54I have to say, I've never had a chicken fried rib before.
00:51:57It's so beautifully tender.
00:51:59The outside is so crisp.
00:52:00I was a little nervous being like, oh, my God, is the breading going to overwhelm the meat?
00:52:04And it doesn't.
00:52:05It adds a really, really nice texture to it.
00:52:07All right, where should we go next?
00:52:09The continuation of my journey to my restaurant today, beef cheeks with potato bread and pickles.
00:52:14This beef cheek is rich, smoky, and to eat it with the white bread shows that you're definitely from the south.
00:52:20They're gelatinous, they're gooey, they're everything I want out of beef cheek.
00:52:25I think it's delicious.
00:52:26It is really rich, but it all works.
00:52:29Thank you so much.
00:52:30Sausage?
00:52:31Further along in my journey, this is the point in my life where barbecue turned into a craft.
00:52:37And so you have a garlic kielbasa, you have a jalapeno cheese, and you have a all pork.
00:52:44Your sausage work is phenomenal.
00:52:47The flavor profiles within each one are so distinct.
00:52:51And that beautifully sort of poppy, snappy casing has light char on it, but still has snap.
00:52:57I thought they were great.
00:52:58Thank you so much.
00:52:59Should we move on to the sides?
00:53:01My sides are my pimento cheese grits with fried green tomatoes to give that little acidity in the crunch.
00:53:07And then our sweet potato crunch.
00:53:09I mean, I love a fried green tomato.
00:53:11It's one of my favorite foods, one of my favorite movies.
00:53:13But I was looking for like a little bit more salty savoriness.
00:53:16Hats off to you putting pimento cheese in grits and that real rich flavor.
00:53:22And then finally the sweet potatoes.
00:53:24It just has the perfect blend of sweetness and a little bit of saltiness.
00:53:28That streusel is so unbelievably crispy and buttery and rich.
00:53:32Really, really nice.
00:53:33I love everything on here, man, but I like my sugar.
00:53:35My sweet potatoes.
00:53:36Okay.
00:53:37They're my favorite.
00:53:38Kyle, I have to say, I think it's amazing that you learned all this in the first four weeks of barbecue broth on my team.
00:53:44Uh-uh-uh.
00:53:46He wasn't chewing any of that in the first four weeks.
00:53:48That's true.
00:53:49Yeah.
00:53:50Uh, no, all kidding aside, the thoughtfulness, the playfulness of it all, and the execution is just really unreal.
00:53:57I'm sitting here like a really proud mama.
00:54:00What I really love is the pride that you have coming from the Appalachians.
00:54:05And other than the food, that's my favorite thing about you.
00:54:10It's been an honor working with you, and thank you so much for being a part of my team.
00:54:17Great job.
00:54:19Thank you, Kyle.
00:54:20Thank you so much.
00:54:22Tyler is honestly one of the most talented people I've ever cooked with.
00:54:25I think Kyle's got a little bit of that chef in him, and he's got a little bit of that barbecue cook in him.
00:54:29His food was fantastic.
00:54:30I mean, it's gonna be tough to beat, but I've got a little bit of a lead.
00:54:33I just gotta hope that holds out.
00:54:35All right, Brad, you are up next.
00:54:43So I am representing my barbecue journey.
00:54:46Every one of these dishes is special to me.
00:54:48It kind of represents how I've evolved as a barbecue cook.
00:54:51I've done a competition-style chicken thigh and a raspberry chipotle barbecue sauce.
00:54:57There's so much flavor.
00:54:59The smoke penetrates throughout.
00:55:01It's got this really beautifully juicy, tender, almost, like, fall apart meat.
00:55:06But maybe you could have added a little less sugar to that sauce.
00:55:09Right.
00:55:10For me, I want that crispy skin on this chicken.
00:55:12Understood.
00:55:13But the flavor is so intense.
00:55:15You taste all of the sweetness.
00:55:17And the tender cook on that thigh is just beautiful.
00:55:20I've never had competition barbecue before, but the way it just pulled and, like, all the smoke throughout to the bone.
00:55:26It was cool.
00:55:27Yeah, thank you.
00:55:28Where would you like us to go next?
00:55:29Let's keep on going with the meat.
00:55:31Got the brisket.
00:55:32This is a Kansas City-style burnt end brisket.
00:55:35It's really, really tender, almost to the point where I've lost a little of the texture that I'm looking for.
00:55:40Yep.
00:55:41I will agree with Brooke.
00:55:42It's almost too soft, but the burnt ends are so good.
00:55:45It's caramelized and encased in a little crust of that great sauce.
00:55:50All right, should we move on to the sides?
00:55:52The first one is my grandmother's German potato salad.
00:55:55You got some sausage in there and a bacon vinaigrette.
00:55:58The chunks of sausage are so different.
00:56:00I've never had that.
00:56:01That's a fun addition.
00:56:03I love the potato salad or the sausage salad.
00:56:05Maybe I'm just a sausage guy.
00:56:07I don't know, but hey, I loved it.
00:56:09I appreciate that.
00:56:10Thank you, Kyle.
00:56:11And then we've got roasted poblano cream corn.
00:56:14We brulee the top with a little sugar crust.
00:56:16This is our best-selling side dish by far.
00:56:18We have people that actually come to our restaurant for this dish.
00:56:21This is tasty.
00:56:22It's that little spice that you have in there.
00:56:24I would love this beside barbecue, but it's very wet.
00:56:28Yeah, I would echo the same.
00:56:29I think just if the consistency were a little bit thickened up, it would eat better.
00:56:33Okay.
00:56:34Yeah.
00:56:35Let's go to the rib.
00:56:36This is exactly the ribs I serve in my restaurant.
00:56:39I know we've had a lot of ribs this season, and I called your beef rib a couple of weeks ago my favorite beef rib.
00:56:45This is my favorite pork rib.
00:56:47It has beautiful chew, beautiful smoke, but it's a touch sweet.
00:56:51Yeah.
00:56:52The sweetness just comes in and tries to take over.
00:56:54But man, this is a great rib.
00:56:57Great job.
00:56:58I have to say, like, you were my best gift this season.
00:57:02In some way, shape, or form, you were the last person standing when we were choosing sides, and I got you.
00:57:07I think we've all learned some stuff, and you killed it.
00:57:10Yeah, thank you for the opportunity.
00:57:12I'll say this, and I do not say this every season, so don't come at me, okay?
00:57:16This season was remarkable.
00:57:19To have three people in front of us who have been able to deliver this, that definitely has not happened.
00:57:25Congratulations on that.
00:57:26Thank you for that.
00:57:27Man, y'all are freaking awesome.
00:57:29You don't want a job?
00:57:30I know this hasn't been easy.
00:57:32Yes, cheers to you.
00:57:33Thank you for the great food for the last nine weeks.
00:57:35Cheers.
00:57:43I feel like I did a great job on my feast, but I'm starting off in third place.
00:57:47They're both ahead of me.
00:57:49Tyler by only one point, but Brad by four points.
00:57:52I don't know if their mistakes were large enough for me to catch up.
00:57:58Well, it's no surprise to us, but all three of you delivered incredible feasts tonight.
00:58:03Brad, you've had quite the journey from last picked chicken to last man standing on Team Bobby.
00:58:09Week after week, you've highlighted your competition chops with perfectly cooked proteins.
00:58:14And your rib might have been the best rib of the season, but all of the sweetness was a bit of a letdown.
00:58:22Tyler, you've been taking risks all competition long, tying your fine dining flair into every barbecue dish.
00:58:28As the competition has gone on, you've been much more deliberate with your decision making.
00:58:32And those calculated risks have really paid off.
00:58:35Your duck dumplings were definitely a showcase of elevated live fire cooking.
00:58:40But your lacquered duck had some technical flaws.
00:58:43Kyle, you had a shaky start in the competition on Team Bobby, but you hit your stride on Team Monique.
00:58:49You really wowed us with your Appalachian approach to barbecue, consistently delivering bold and innovative flavors.
00:58:56The craftsmanship and the thoughtfulness that you poured into your feast tonight was incredible.
00:59:00Each dish was intentional and intriguing.
00:59:03And while your grits and fried green tomatoes didn't dazzle, your beef cheeks were a total showstopper.
00:59:08We started with 12 brawlers, but only one of you can win the title of Master of Q and a feature across Food Network's social platforms.
00:59:18Your final scores were incredibly close.
00:59:22Only one point separates the three of you.
00:59:25Oh, my gosh.
00:59:28It can go any way now.
00:59:30And two of you have actually tied for first place.
00:59:34Because it's a tie, it's now up to us judges to make the final decision.
00:59:40I've never done anything like this.
00:59:42This is my first time I've ever put myself in the first place.
00:59:47The two of us tie for first place, and it's a fitting end to this competition because Tyler and Kyle are the most talented people I've ever cooked with.
00:59:56I think it says a lot about all of us that somebody is tied for first place.
00:59:59I want to bring the award back to Connecticut, put it on the wall at my new barbecue restaurant.
01:00:05I've never done anything like this.
01:00:07This is my first time I've ever put myself out there.
01:00:10I just put my heart on a plate and showed my story through my food.
01:00:16Feeling sick to my stomach, but I'm ready.
01:00:18All right.
01:00:19Essentially, you guys are all winners tonight, and whatever happens, please remember that.
01:00:32Our next master of cue is...
01:00:38Kyle.
01:00:48You deserve it, man.
01:01:01Oh, my God, you did it!
01:01:03My family is going to be so proud of me.
01:01:05My dad is so proud of me.
01:01:07I could feel it.
01:01:13I can't even believe I'm here right now.
01:01:15I try to compose myself a little bit.
01:01:20Thank you so much, guys.
01:01:21It's a dream come true.
01:01:23You deserve it, man.
01:01:24Yeah, I appreciate it.
01:01:26Okay, here it is!
01:01:33Master of guilt!
01:01:35Thank you so much.
01:01:37This is ours.
01:01:38No, it's yours.
01:01:39Congratulations, Kyle!
01:01:40Woo!
01:01:41I think the secret behind Kyle's win is he put his heart, his soul, his story behind the entire meal.
01:01:49Really?
01:01:50I mean, why do we love our mom's cooking or our grandmom's cooking?
01:01:54Because it's beyond just the flavors.
01:01:57It is the heart and soul and love that they have put in it.
01:02:00And that's what Kyle did.
01:02:01Great job, miss.
01:02:02Thank you so much.
01:02:03Congratulations.
01:02:04Good to you.
01:02:06You were down to one.
01:02:07I know.
01:02:08Can you believe it?
01:02:09Told you.
01:02:10Well, come to your new restaurant, ASAP.
01:02:13The greatest.
01:02:14Yes, Kyle.
01:02:15Maybe not take it this time, but next time.
01:02:17Get you.
01:02:18Yeah.
01:02:19Thanks, chef.
01:02:20Oh, you guys.
01:02:21Blown away.
01:02:22Thank you so much for everything.
01:02:23It's okay to not like losing and to still be happy when one of your friends wins.
01:02:29Hats off to Kyle.
01:02:30He knocked it out of the park.
01:02:31I'm in.
01:02:32I'm very happy for you.
01:02:33Thanks for seeing you.
01:02:34You're very deserving.
01:02:35Thank you, Bob.
01:02:36Fantastic job.
01:02:37I just won frickin' Master of Q, and it feels amazing.
01:02:41Woo!
01:02:42He did it!
01:02:44I came here just as simple mountain man from Georgia to the hill country of Texas,
01:02:49but here I am, the winning Master of Q, and I couldn't be more excited.
01:02:53Okay, you guys need to go celebrate.
01:02:55I know.
01:02:56After a nap, though.
01:02:58I know.
01:02:59You need a nap.
01:03:00You so need a nap.
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