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We’re not just here to bring you the best web dramas — we’re also part of a powerful wellness network for men that cares about your performance both on screen… and in the bedroom.
😓 Feeling low energy, struggling with drive, or finishing too fast? You're not alone — but you don't have to settle for less.
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Short filmTranscript
00:00Reese, you want to help us get started?
00:02Yeah.
00:03What do I do?
00:04We're going to all do this together.
00:05Surprise!
00:08I'm Octavia Spencer.
00:10I may work in Hollywood.
00:12But when I'm looking for good food,
00:14I just head home to the South.
00:17Oh, Lord.
00:18So I've created a real down-home competition.
00:22You come at the right time, we're buttering the biscuits.
00:24Where I surprise pairs of loved ones
00:26by inviting them to cook their secret family recipes for me.
00:30Is that Octavia?
00:31It is indeed.
00:33And a bunch of my friends.
00:34Oh, hello.
00:35I'm ready to eat.
00:37If I'm being honest, I don't like the look of it,
00:38but I'm sure the taste of it is going to be great.
00:42We're going to have a party.
00:47It's not a kick, it's a punch.
00:48It's like whoop, whoop.
00:51Helping me judge is Chef Duke Chase,
00:54the grandson of Leah Chase, the queen of Creole cuisine,
00:58and executive chef of the world-famous restaurant,
01:01Dookie Chase's.
01:02Grandma would be proud.
01:03Andy, have a pickle.
01:05So y'all ready?
01:06Then let's get cooking!
01:15Hey!
01:16Oh, my God.
01:17How are you?
01:19I'm so excited.
01:20Welcome.
01:21I cannot believe we are sitting in the same room
01:26as Octavia Spencer.
01:28How y'all doing?
01:29Great.
01:31I did an essay over her when I was in beauty school
01:33because she played Madam C.J. Walker.
01:36It's got us nervous, and it's amazing.
01:37I don't know if y'all know, but I grew up in the South,
01:40and I love coming back whenever I can for my friends, family, the food.
01:45Maybe not in that order.
01:46Today, you'll be representing your families and showing the world why Southern food is the best.
01:53And your judges will be me and a member of the first family of Southern cuisine, Chef Duke Chase.
02:00Wow.
02:01Just to give you a little extra motivation, the winning team will go home with $10,000.
02:07Oh, I knew you'd like that one.
02:12So, let's get to your first challenge.
02:15When I hear the word Southern comfort, I think of buttery biscuits.
02:19And I can see that biscuit in my mind as fluffy as a cloud and as golden as a sunset.
02:25So, your first challenge is to whip up your family's best Southern biscuit meal.
02:31Mmm.
02:32We have biscuits and gravy, a biscuit casserole, a chicken pot pie with a biscuit,
02:37a biscuit sloppy joes.
02:38Okay, okay, Forrest. We get it. We get it. We get it.
02:41I've been cooking biscuits since I was six years old, so I'm confident.
02:45You confident, Chef?
02:46Yeah, I'm very confident.
02:47Yeah, we confident.
02:49Now, over there is our farmer's market.
02:52Think of it as your open-air pantry.
02:54Duke, anything else we need to tell them?
02:56Oh, certainly. We've got to put some heat on you all.
02:58You have 60 minutes for this challenge.
03:01And after it's over, one team will be going home.
03:04Mmm.
03:05But worry about that later, because right now, it's time to get cooking.
03:10Let's go, let's go, let's go, let's go.
03:11Okay.
03:13Who's asking?
03:14We need to have one.
03:16We got to strategize. What are we making?
03:19Oh, I don't know.
03:20This is my mamaw, Gail. Almost everyone calls her mamaw, Gail.
03:24So she's the glue that holds our family together.
03:27This is one of my many grandchildren.
03:30So we are actually from a very small town in eastern Kentucky.
03:35It's just a full circle moment from going from when I was little,
03:39stirring the brownies for her before she put them in the oven,
03:42to now we're on a cooking show trying to win $10,000.
03:46Some heirlooms.
03:48Yeah, those are beautiful.
03:49And perfect.
03:51This is my sister, Rachel, and we're only 11 months apart, Irish twins.
03:56As kids, we shared a room for 13 years.
04:00We were best friends, but at the same time, there were times when we fought like cats and dogs.
04:06I've always had a love for food and cooking in the kitchen.
04:09So I will be head chef, Rachel will be sous chef, and she's totally okay with that.
04:15She'll basically get to boss me around.
04:17Even though I'm the younger sister.
04:18For the first time in her life.
04:20I get to boss around my older sister for once.
04:24So we're going to use the head chef.
04:25We started out as best friends maybe about 26 years ago, and she became my sister-in-law.
04:35Yes.
04:35We just clicked, you know, like real sisters.
04:38Yeah.
04:38We do everything together.
04:40We get our hair done together.
04:41We get our nails done together.
04:43We go on vacation together.
04:45We shop together.
04:46And we are throwing down in the kitchen at least three times a week, you know.
04:52Let's go, let's go.
04:53Oh my God.
04:54Look how pretty it is in here.
04:56It's nothing like Mamaw's Kitchen at home.
04:59Mamaw has a single wide trailer.
05:01This is either going to help us in the competition, or this is going to hurt us,
05:04because we're not used to all this fancy equipment.
05:07Biscuits are in our jeans.
05:08Yeah.
05:09Apple, Mama, Nana.
05:10We're making a buttermilk biscuit, like Nana does it, layered with a lot of butter.
05:16We can't really go wrong if we use those recipes.
05:19That's right.
05:19I was saying always, did the folds for the layers of the biscuit.
05:23Yeah, how many folds do you typically do?
05:24I do like about four or five.
05:26So you just do like a little envelope.
05:27Yeah.
05:28Then you bring it back together.
05:30Haley.
05:31Right on.
05:32Rachel.
05:33What an honor.
05:33Hi.
05:34What an honor to be, y'all.
05:35We are psyched, and I'm excited to see what y'all are doing.
05:38Our Nana always did a big southern breakfast.
05:40We're going to take elements of the country breakfast, a soft scrambled egg, a super crispy
05:45bacon, and then we're going to load it up over really tall buttermilk biscuits.
05:49Tell me a little bit about the biscuit recipe.
05:52Yeah, so our great-grandmother always made biscuits for the family.
05:55It's a really simple recipe.
05:56Flour, baking powder, buttermilk, high quality, like either Irish or European butter.
06:02Mmm.
06:03Our Nana is known for tomato gravy.
06:05Oh.
06:05And so we're going to make her tomato gravy.
06:07We're kind of working on a roux over here.
06:10I'm like, I can't stop moving the gravy.
06:12Yeah, yeah.
06:13I don't want it to burn.
06:14They're looking good, though.
06:15Everything looks good.
06:17It's a classic, like, brown gravy.
06:19It truly is the best thing over a biscuit.
06:22Ah, okay.
06:23What were you like growing up?
06:25Were you both in the kitchen helping?
06:26I was always in the kitchen from when I can stand on a little bucket by my Nana, my grandmother,
06:31and my mom's.
06:31This is a little out of my comfort zone.
06:34And she said, we can do it together.
06:37Henri or Pam.
06:38Aw.
06:39Well, I'm very interested in something, Chef.
06:42Yes.
06:42When I put my eggs in the skillet, they're cooked in, like, 30 seconds.
06:45Low and slow, baby.
06:46Low and slow.
06:47Okay, okay.
06:48When you go low and slow, main thing that you don't want to do is you don't want to overcook
06:52it.
06:52Even when you, like, put the eggs on your plate, they're still going to continue to cook on
06:56top of each other.
06:57Okay, I am excited to see, ladies.
07:00I hope they enjoy my mama's biscuits.
07:02I know they will.
07:03So we got to get these biscuits right, huh?
07:05Yes, we do.
07:07We cook a lot of, as you would call it, soul food cooking.
07:10And so cooking together, you know, you cook it with love.
07:14We listen to music and cook and just have fun.
07:17I'm the only child.
07:18And so I, of course, didn't have any sisters and brothers.
07:22But God gave me a sister.
07:24Don't make me cry.
07:25God gave me a sister, a sister that I never had.
07:29And it's just unbelievable how you can love a person that's not blood-related to you like
07:36that.
07:37Hi, Mama T and Pamela.
07:38Hello, hello, Mama T.
07:40How are you all doing today?
07:42We're making biscuits.
07:43I'm going to make my special Mama T grits.
07:47We, you know, cook the grits until creamy.
07:49We add rolled sausage.
07:52We cook about a half a pound of shrimp.
07:55I make my special salmon, coquets.
07:58Oh, this sounds like a Sunday breakfast.
08:03Yes.
08:04Talk to me a little bit about what's in the salmon croquette.
08:07You put the bell pepper and then onions and the flavors.
08:10And do you bread it with a little breadcrumbs or?
08:12With a little flour.
08:13A little flour, okay.
08:14Hey, okay, y'all ain't coming to play with us today.
08:18In that biscuit recipe, I saw the biscuits go in the oven.
08:21And I see some buttermilk out here on the table.
08:24Any salt, any sugar?
08:25Sugar.
08:25Sugar.
08:26Okay, see, I'm seeing, she just poured stuff.
08:29That's measuring by the eyes.
08:30Yeah.
08:31Well, my eyes can't measure.
08:32I don't even use a measuring cup.
08:35This is how my sisters used to work with my mom in the kitchen.
08:38Yes.
08:38And I would be, like, right over, like, looking.
08:41So it's kind of, this is warming my heart a little bit.
08:44This is down home in the kitchen cooking right here.
08:47I love it.
08:48I love it.
08:48If I were home, I would go stick my hand in that sausage and take a bite.
08:52But I'm not home, and I don't want you to hit me with a wooden spoon.
08:58Oh, I got whole milk.
09:01That's okay.
09:01Two percent.
09:05I get to do this with Ethan.
09:06This is very special, because he's special.
09:10I was about to ask if he needed a measuring cup.
09:12Calm down.
09:13Calm down.
09:14I'm running.
09:15When he gets excited, you know it.
09:17I can't help it.
09:18It's not a, it's, it's not an act or anything, because he gets so excited sometimes, he gets
09:23me tickled at him.
09:24I can't help my life.
09:25Well, hello, hello.
09:27Hello, hello.
09:29Oh, what do we have here?
09:31We're going to make biscuits, and we're going to make goulash.
09:33Yeah, walk me through the process.
09:35Is that a secret recipe?
09:37I make a lot of biscuits.
09:39A lot of people use buttermilk, and I don't.
09:41I use two percent milk.
09:42I don't roll them out.
09:44I just dip them out in a skillet.
09:45But mom always done it like that.
09:47It's just quicker and easier.
09:48That's the way I do it.
09:49I am impressed, and that might be something I can do.
09:52This might be the thing you teach me.
09:54If you ask for the secret ingredient, I would have said simplicity, because it's so simple
09:58to do.
09:59We started a TikTok for Mamaw, and then overnight, she was 70,000 views.
10:04Oh, viral.
10:06See how pretty they are?
10:07And not near as much work as you.
10:10When you do them, I don't think.
10:12These are...
10:13When you do them, I don't think.
10:14These biscuits have over 10 million views.
10:17That's some world-famous biscuits.
10:18Biscuits have over 10 million views.
10:20That's some world-famous biscuits right here.
10:21I need to lay next to the biscuits.
10:23She has over 340,000 followers now, and they all call her her Mamaw.
10:28I have to share her now.
10:29She's not just my Mamaw.
10:31She's the world's Mamaw.
10:32Okay, well, I need to come talk to you about my TikTok.
10:36Absolutely.
10:36He's doing all that, so I got to call him my granager.
10:40That's my title now.
10:42That's his title.
10:43I'm a grandson, but I'm also a manager.
10:46Let's get started on the goulash.
10:48Walk me through some of the seasonings, Danny.
10:50Paper, tomato paste, ground beef, macaronis.
10:53Really, this is just a hearty meal that fills your belly.
10:57Where did you learn to cook?
10:58My mom.
11:00Oh.
11:01That's my lawyer.
11:02I love it.
11:02I love it.
11:04I called her Old Mamaw.
11:05Old Mamaw.
11:06You think Old Mamaw would have let you put her on TikTok and bring her on a TV show?
11:11No.
11:11You want to give up that recipe.
11:13Exactly.
11:14Do you cook for a lot of people?
11:16Every Sunday, I cook for about 25 or 30.
11:19Awesome.
11:19Oh.
11:20Cooking with a grandmother, that's just a whole different element that I grew up with.
11:25Certainly, you are doing it right now.
11:27I'm blessed beyond measure for one to even have her as a Mamaw.
11:31We couldn't do anything without this one right here.
11:33I'm not kidding.
11:34You exaggerate a little bit.
11:35I'm not exaggerating.
11:37It's tangy.
11:39Only 30 minutes left.
11:41Time is a-tickin'.
11:43Perfect.
11:44Okay, so this needs a little bit of salt and pepper.
11:47Salt at the end, always.
11:50We'll be out on the biscuits.
11:51You want to check them?
11:52Ooh, they look good in them all.
11:54This is going to be interesting to see, one, how the biscuits come out, and two, how the flavors come out.
11:58They're all very different.
11:59They're getting there.
12:01Okay.
12:02One thing to note that I am worried about over here is on Mama T's table is the temperature of that oven.
12:09They were at a 350.
12:10And what should it be?
12:11I think it has to be about 415 to 425.
12:14At a higher temperature, it rises, keeps the moisture, and they get the crispy edge.
12:19We're going to find out pretty soon.
12:20I want these biscuits to be good, Don, on the inside.
12:24Okay.
12:25I'm feeling a little pressure.
12:27The challenging part is just to make sure that my biscuits don't overcook.
12:32I'm a little nervous.
12:36Later.
12:36What we're going to do now is add one more family to the kitchen.
12:41Please welcome television icon Al Roker and his daughter Lila.
12:47Oh, hello.
12:48Wow.
12:49I'm so excited.
12:50Hello.
12:52Wow.
12:52I'm just going to check them out.
12:55Okay.
13:00So I'm going to have to put the biscuits on broil.
13:03So it's on broil.
13:05I'm going to sit here and watch it and make sure that these don't burn yet.
13:09When you put biscuits under the broiler, you can't turn your back.
13:13You have to kind of be right there.
13:15You can go ahead and start frying your sandwich.
13:17Ethan, Meemaw, what are y'all making?
13:23So goulash.
13:23Goulash and biscuits.
13:25Our Nana made goulash.
13:26You called it fill up because it would fill up all her kids.
13:28That makes so much sense.
13:30That might be what I'll start calling it.
13:32They're so close.
13:35Doing a little more egg wash on the top.
13:37Walking into Nana's like on a Saturday morning, you just instantly be hit with all kinds of breakfast
13:43food.
13:43With food and family, 100 family members and 100 biscuits.
13:48So when we go put the tomato sauce in, how much do we put in this?
13:53I don't know.
13:54You know me.
13:55I don't measure nothing, honey.
13:57Dab of this.
13:58Dab of that.
13:58Got it.
13:59A lot of your recipes are just simple.
14:01Simple.
14:01It's like, I mean, growing up, Meemaw's family didn't have much of an income, so they did what they could.
14:08They made food with what they had in the kitchen.
14:10If they just had flour, milk, and butter, they made some biscuits, and they were delicious.
14:14Ooh, those look good, Meemaw.
14:15Oh, here.
14:19Ooh.
14:20You come at the right time, we're buttering the biscuits.
14:23Oh, I see it.
14:24Putting a shine on it.
14:25Yeah.
14:2615 minutes.
14:27Okay.
14:28Okay.
14:28How many salmon do you have left?
14:30Well, the grits are ready.
14:31We're waiting on the salmon.
14:32A little bit longer.
14:34Okay.
14:35All right.
14:35I was stirring.
14:36You think I need to get this a little more brown, or you think it's the right?
14:40Maybe just keep that on a low simmer.
14:42I wouldn't consider myself a competitive person, except in the kitchen.
14:48Okay.
14:48Bacon is done.
14:49We can't lose.
14:51No pressure, since this is your greatest passion in the whole wide world.
14:55What do you think our chances are of actually winning this thing?
14:58I need to check out what, I have no clue what they're doing over here.
15:00I need to like, maybe we should do some snooping.
15:03Do some snooping.
15:05Those look so good.
15:07Oh, thank you.
15:09Mama T, how's it going?
15:11It's going fine.
15:11It looks so good.
15:13It looks amazing.
15:13It's going fine.
15:14I want to eat one of those.
15:15Wow.
15:17Okay, now what do you think our chances are?
15:19You got the melted butter, sis?
15:21Yeah, I'm melting them.
15:22Because these biscuits are coming out now, right now.
15:25I'm very confident, a little nervous, but confident.
15:28They should be scared of us.
15:30Yeah.
15:30We're not afraid of anything.
15:32No.
15:33I'm ready to dive in every biscuit you got out there.
15:37Oh, honey.
15:38Woo!
15:39Mm, ma'am, all that looks good.
15:41Ladies, how y'all doing over there?
15:42We're doing fine.
15:43How you doing over there?
15:44Same here.
15:47One minute left.
15:48One minute.
15:49Oh, my gosh.
15:51Oh, baby.
15:53That came so fast.
15:53We got this.
15:54We got this.
15:54Look, I'm really nervous now.
15:56I'm going to get some butter.
16:01I'm actually impressed with the consistency.
16:05Two oranges.
16:07Five, four, three, two, one.
16:11Step away from the biscuits.
16:13Dinner for me.
16:14Okay, we're done.
16:15All right.
16:19Woo!
16:20Oh, my gosh.
16:20We did it.
16:21We literally did it.
16:22I think everything turned out exactly the way I wanted it to.
16:25The biscuit has to be the star.
16:27With anything, Mamaw's biscuit is the star.
16:30I think my chances of making it to the next round is pretty good.
16:39Ooh.
16:39Mamaw and Ethan, what do we have here?
16:43Goulash and my homemade biscuits.
16:45Her famous homemade biscuits.
16:47Well, let me just say, the presentation to me is stunning.
16:50The biscuits, I love that you put them out as the star of the show.
16:55Very beautifully done.
16:56I want to dig in and try it.
16:57Let's go.
16:57What I love about the biscuit, that texture is just soft, it's airy, and that really allows
17:18it to soak up this wonderful goulash.
17:20That's delicious.
17:22Mile high, soft as a cloud.
17:25Ooh.
17:26Those biscuits have been fixed for many, many grandkids.
17:29And you can see why.
17:30Yeah.
17:31One thing I think is, when we're tasting, is just really making sure, when we're pairing
17:37these two, that the flavors don't overpower from here to here, right?
17:41We still want to get the magic of that beautiful biscuit recipe that you have.
17:45My one and only criticism.
17:48A little more salt in the goulash, but it's delicious.
17:53Competition is steep.
17:55Steep.
17:57All right, Mama T and Pamela.
17:59See, what do we have here?
18:02We have salmon, my mother's recipe for her biscuits, and we have Miss T's grits.
18:09The biscuit is shining like a beacon on a hill, you know?
18:13It's a mini buffet for me.
18:15I just want to make sure that biscuit's going to be the star of this buffet.
18:18I know.
18:19Want to dive in?
18:20Let's dive in.
18:20All right.
18:24Mm.
18:27Delicious biscuit.
18:27I get the crunch on the biscuit.
18:28Let me taste some of these grits here.
18:33Mm.
18:34You can taste that sausage coming through.
18:36You can taste all that flavor coming through.
18:38But if I'm looking for the star of the biscuit challenge, this guy got to speak to me.
18:44Is it normally cooked at 350 when you're at home, or do you raise that temperature a little?
18:48Sometimes I go a little bit higher.
18:50It all depends.
18:51That gives that biscuit time to rise.
18:53So this biscuit, I think some of that moisture started to seep out of it.
18:56Okay.
18:57Okay.
18:58Very delicious.
18:59Very beautifully presented.
19:02Ooh.
19:03Yes, indeed.
19:03We got to go think about some things.
19:05This is going to be tough.
19:07Wow.
19:08Ooh.
19:09Shiny biscuits.
19:10I love it.
19:11I love it.
19:12This is a buttermilk biscuit with soft scrambled eggs and crispy bacon tucked inside and a side
19:18of Nana's tomato gravy.
19:20Presentation?
19:21It's stunning.
19:22This is restaurant-grade beautiful.
19:24The biscuit is the star.
19:27Certainly.
19:28I mean, when you look at this biscuit, it has that elegant shine.
19:31So somebody hit it with a little butter.
19:33Then you get that bacon that's speaking to me, hopefully nice and crispy.
19:37And then this wonderful family recipe sauce.
19:39Let's try it.
19:40Let's try it out here.
19:47Mmm.
19:49Mmm.
19:51This is tomato gravy.
19:54Nana's famous.
19:57The eggs, slow and slow, they're still fluffy.
19:59So great job on that.
20:00I'm going to talk about this biscuit because I think you nailed it on the fluffy.
20:06It's nice and light on the bite.
20:08You're getting that texture.
20:09I'm getting that crunch that's coming through.
20:12That sauce, was it a flour rule?
20:14Is it, what's, what's the basis here?
20:16Butter and flour.
20:17The reason why I still get a hint of that flour taste coming through with that tomato.
20:22I'm definitely nervous.
20:24I don't think that we executed the gravy as well.
20:27I guess that was my fault, right?
20:29Yeah.
20:29I gotta say, those were some of the best biscuits I ever tasted.
20:39But there was one family that created a dish that we couldn't stop thinking about.
20:43The team that won the first challenge is...
20:46Mamaw, Gail, and Ethan.
20:53Oh my gosh!
20:56Mamaw and Ethan, you two played this really smart.
21:00You gave us the perfect biscuit.
21:02Thank you all so much.
21:03You made the biscuit the star of the show.
21:06Wow!
21:06I was so excited!
21:08We won, Mamaw.
21:09We literally won the challenge!
21:11Don't seem real, but we're going for it.
21:14It's like an out-of-body experience.
21:16I don't believe it.
21:18Congratulations.
21:19You've picked up an advantage for the next round, but we'll get to that soon.
21:22Ooh.
21:24As you know, only one team will be moving forward.
21:27So let's talk about your dishes.
21:28Hayley and Rachel, you gave us a very pretty plate, but you didn't quite have enough time
21:34to perfect Nana's tomato gravy.
21:37Pamela and Mamaw T, there was lots of love on your plate, but the biscuit was less of a star.
21:43Unfortunately, the team that has to say goodbye is...
21:49Pamela and Mamaw T.
21:53But here's the thing.
21:54I know you can throw down, and I want to get an invitation to that buffet.
21:59We want to come to Sunday brunch.
22:01Yes.
22:01You're welcome.
22:02Yes.
22:03Let's clap it out, because we're in the South, and there we have...
22:06This has made my day, and it's checking off my bucket list.
22:11Yes, yes.
22:12We're going to continue to cook, and it ain't no stopping us now.
22:15No.
22:15We're going to cook till the day we die.
22:17Yes, keep cooking and dancing, and listen to them.
22:19I'll probably cook for my own repass.
22:21For making those amazing biscuits, you're in the running for some serious gravy.
22:31$10,000.
22:34What we're going to do now is add one more family to the kitchen.
22:39But don't worry.
22:43They won't be cooking.
22:44Yes, I get it.
22:46Please welcome some very good friends of mine.
22:49Television icon, Al Roker and his daughter, Lila.
22:55Well, hello.
22:56Hey!
22:58Wow.
22:59Al Roker walks through the door like America's weatherman.
23:03Thank you for that, Tiz.
23:05Great to be here.
23:06I know that cooking is very important to the Roker family, right?
23:10Oh, absolutely.
23:11When we were growing up, my mother, my grandmother, all cooking, but they never wrote anything down.
23:16Yeah, you can relate, all right?
23:18And Lila, I know you're the baker in the family.
23:20Yes, by hobby, not profession, but it is a very nice pastime, and I'm really excited to be here.
23:27Al and Lila, you brought two family desserts from the Roker family cookbook.
23:31That's right.
23:32Tell us about those.
23:33Well, tradition has it, at Columbus Day weekend, we always go apple picking for the last 25 years.
23:38We always have an abundance of apples.
23:40So we always make a great baked apple crisp.
23:44Mmm.
23:45Mwah.
23:46Mmm.
23:47And another one that we have is my lemon meringue pie, which I love making on the weekends.
23:51Your final challenge today is to put your own stamp on one of the Roker family favorites.
24:00Mamaw, Gail, and Ethan, for winning our first challenge, you get to choose which Roker family recipe you like to take on.
24:07Aww.
24:07So which one do you want to tinker with?
24:10The lemon meringue pie or the apple crisp?
24:13I mean, we'll do a lemon pie.
24:18It's a discussion.
24:20Apples.
24:20Oh, we're going to go with the apples.
24:22We're going to go with the apple.
24:24Mmm.
24:25That felt good.
24:26Rachel and Haley, the lemon meringue pie is yours.
24:29We'll take it.
24:30Y'all feel good about that?
24:31Yes.
24:31Good.
24:31It took Al two years to write his cookbook.
24:34And now you have to reimagine two of his dishes in just 60 minutes.
24:39The family that creates the best dessert will win $10,000.
24:46When you're making pie, that's a lot of dough.
24:49Yeah.
24:51That's all you need to know for now.
24:52But Al might break in at some point with the weather.
24:56Until then, you know what to do.
25:00Get cooking.
25:00We start now?
25:02Yes!
25:02Oh, my gosh, let's go.
25:03We're starting.
25:03Good luck, guys.
25:05I'm grabbing this whole thing.
25:07One, two, three, four.
25:10Okay.
25:12Grabbed this sorghum syrup.
25:14This was Big Daddy's thing.
25:15This was Nina's thing.
25:17I know.
25:17Ginger snaps.
25:18I think that we should do a parfait and then have an element to our family in each layer of
25:25the parfait.
25:25Oh, that's a great idea.
25:26If we win $10,000, that's like a life-changing amount of money.
25:30I don't even know what.
25:31I'm down payment on a car.
25:32I'd like to get rid of my 2004.
25:35She's literally been in that car since I was little.
25:38When Al said apple crisp, I instantly knew we should do cobbler.
25:41Mommy always made all different kinds of cobblers.
25:44She'd make peach cobbler, strawberry cobbler, rhubarb cobbler.
25:47So cobblers are like second nature in our family, per se, I guess you could say.
25:51It makes me nervous.
25:52Very much so.
25:54Their family tradition is eating this, and one of ours is watching him tell the weather.
25:58Okay, so meringue Nana made on all of her pies.
26:02You walk into Nana's house, you see mile-high meringue pies.
26:06From banana puddings, from scratch, chocolate pies, lemon pies.
26:11Nana is the queen of meringue.
26:13So I think we're going to be able to execute this really well.
26:16And represent her well.
26:18I'm feeling like Nana's presence, because she's a dessert queen.
26:21And so I know we can make her proud.
26:23Okay.
26:23I'm feeling excited.
26:24Did you hear that, Nana?
26:25She feels your presence.
26:26The little bowls.
26:27Bowls?
26:28Oh, we need bowls.
26:29Okay.
26:29Mamaw Gail is not playing, though.
26:31I think we've got some steep competition.
26:34She's been doing this for a lot longer than we have.
26:37Mmm.
26:38It's all in the cinnamon.
26:40We just added the most important ingredient.
26:42I'm going to get this heated.
26:43Go ahead and find the sweet tea.
26:44Hi, ladies.
26:45Hi.
26:46Hello.
26:47I'm so excited that you're making my lemon meringue.
26:49Yes.
26:49We are, too.
26:50We hope you love it.
26:52So what's the twist?
26:53We're going to do a parfait, because each layer has ingredients that just evoke a memory of our family.
26:58Wow.
26:58And so we're going to stick with, like, the classic meringue, but that's going to be layered throughout.
27:02So this is going to be the custard part of the dish.
27:05It's a lemon custard with sweet tea infused.
27:09Just to really make it super southern.
27:12And one key ingredient is sorghum syrup.
27:15So our nana was married to our big daddy, and he just always had sorghum on the side of everything.
27:21And I'm sorry, I don't know what sorghum...
27:22Sorghum?
27:23Yeah, sorghum syrup.
27:24Yeah.
27:25It's an ancient grain.
27:26It's a little more earthy, almost, than maple syrup.
27:31Want a trash spoonful?
27:32Yeah.
27:33Why not?
27:33I love that this is really, like, a generational parfait.
27:38You're telling a story through each layer, so that's really exciting to see.
27:42And the ginger snap.
27:42Our nana always had a big cookie jar of ginger snaps on the counter.
27:47And so instead of, like, a graham cracker crumb or a pie crust, we're going with the ginger snaps, because it reminds us of our nana Evelyn.
27:53What would this mean for you all to win this challenge?
27:56It would mean a lot.
27:57We come from a long line of amazing cooks in the kitchen.
28:00Yeah.
28:00And so food just means family to us, and so we're cooking with a lot of heart, so we can represent them.
28:06This is awesome.
28:07I can't wait to taste it.
28:09Good luck.
28:10Thank you all.
28:10Thank you all.
28:11This always stresses me out when you don't measure.
28:14Looks like Rebecca has cooked.
28:16Yep, that's about a half a cup, I guess.
28:17That's your version of a half a cup, anyway.
28:20Ethan and Mama.
28:21Oh, my gosh.
28:22So now, what's your take on the apple crumb?
28:26So we're doing a apple cobbler crisp.
28:29Now, what's the difference between the cobbler and the crisp?
28:32I've got, like, a dough mixed up with the flour, sugar, milk.
28:36So we're going to get a crust and a crunch.
28:38Exactly.
28:39Oh, y'all a double.
28:41Double dipping.
28:42So this is the crumble part you guys are going to get on top.
28:47Safely in?
28:48Safely in.
28:49Well, what would it mean for you to win this competition?
28:53Oh, my gosh.
28:54It'd mean a whole lot.
28:56It really would.
28:56It would be life-changing, really.
28:58How would it be life-changing?
29:00Mama lives in a single-wide trailer.
29:02She has 30-plus people there every Sunday, sorry, every Sunday, and she's just the sweetest.
29:09Oh, honey, you can't start crying because I'm going to start crying.
29:11But she's the sweetest, and we couldn't do anything without her.
29:16Mamaw Gail is so special to not just me, but the whole entire family.
29:21I mean, cooking is what our family does.
29:23So back at home, we've got so many people that are on our side, ready for us to come home with the $10,000.
29:31And I think we can do it.
29:33I really do.
29:34I hope so.
29:37It's already life-changing because we've gotten to meet you,
29:40and we've gotten to enjoy your amazing recipes.
29:45I just hope it turns out I'm all right.
29:46It's going to be real.
29:47I think it will.
29:48I think you're going to be okay.
29:50All right.
29:50All right, we're going to let you guys do what you do.
29:53All right.
29:54And I'm going to go wave my eyes.
29:57Sorry.
29:5730 minutes left, guys.
30:0430 minutes.
30:05Oh, my gosh.
30:0630 minutes left.
30:07This is definitely ready to be poured in, isn't it?
30:09Perfect.
30:09And then get that in the fridge.
30:11This is when we get serious and make sure we have to win to get that $10,000.
30:15We've got 26 minutes left here.
30:19We're pushing it really close on this one.
30:21Okay, go ahead and crush up some ginger snaps.
30:25Give me one of those.
30:26They're so good.
30:28Oh.
30:30Oh.
30:30The cookies are all ground up.
30:32That's going to be perfect.
30:33Let's set that aside.
30:34It's one of those newfangled food processor things.
30:36Ah.
30:37I might need to invest.
30:39You don't have a food processor?
30:41I might.
30:41I just don't know what it is.
30:43Honestly, I have all these things, and I don't know what they are.
30:50You know, have I actually used it?
30:53No.
30:54This is me learning.
30:57What does this need to thicken up?
30:58Heat?
31:01I'm going to crank the heat a little bit.
31:03Ah, Hailey.
31:04You're so good.
31:04You're welcome.
31:06Hailey, you seem really in charge of this.
31:08She is in charge, for sure.
31:11You cook at home, clearly.
31:12I cook for four children.
31:13Ah.
31:14And it's also just a passion of mine, so I love to cook.
31:16My oldest is only four.
31:18Okay.
31:18So I'm a four-year-old.
31:19Under four.
31:20Two-and-a-half-year-old twins and a six-month-old.
31:23How do you have time to cook?
31:24Mm-hmm.
31:25A lot of times, they help me.
31:27So what's going in the mixer?
31:28So this is just egg whites.
31:30Italian meringue syrup.
31:31I've never heard of an Italian meringue.
31:32Yeah.
31:33I know.
31:33Yeah, it's like, same ingredients as like a Swiss meringue,
31:36like a classic meringue you put on a pie,
31:37but since we're doing it in a parfait and not baking the meringue,
31:40I've got to cook those egg whites somehow.
31:41The only meringue I know is when I eat it.
31:44Uh-huh.
31:44So how do you do a meringue?
31:47You beat egg whites until they're all peak.
31:50So it's just kind of like-
31:50Peaks, a little like-
31:51Oh, oh, a little peak.
31:52Yeah, a little peak, right?
31:53Yeah.
31:53And then heat sugar and water and make a hot syrup.
31:56Put it on top of the egg whites.
31:58Yes.
31:58And so that's going to kind of cook the egg whites.
32:00And then you're going to whip it, whip it, whip it,
32:02until it's like stiff.
32:04You know what I'm never going to do?
32:05Make a meringue.
32:06There you go.
32:07But you can dance the meringue.
32:08I can dance the meringue.
32:09You can dance the meringue.
32:10We're good.
32:13No?
32:13Give me a mixture.
32:14Okay.
32:14Come on.
32:15It'll be a kitchen aid.
32:1715 minutes.
32:18I don't think I've ever seen you make this.
32:22Matt Maughan Ethan, I saw your apple crisp going in the oven.
32:25What's going on here?
32:26I'm just making a whipped cream to put to the side.
32:30That feel good?
32:32Yeah.
32:32Perfect.
32:34So you're making almost like we would do an alamo with some ice cream,
32:37but this is going to be that cream that balances that apple crisp.
32:41It's interesting since the lemon meringue has kind of a meringue on top,
32:44and now you guys have the whipped cream, so.
32:45Yes.
32:46So we've added that element kind of.
32:47Level in the plain fill.
32:49I like it.
32:49I like it.
32:51Meringue has very simple ingredients,
32:53but it's very, very easy to mess up.
32:55The texture, it's so important because you can't underwhip it.
32:59You can't overwhip it, but I learned from Nana and my mom, Cindy,
33:04how to make a meringue.
33:05Oh, look at that.
33:06Gorgeous.
33:07That's a stiff peak right there.
33:08I'm feeling really confident that the judges will love
33:11our techniques in each little part of our dish.
33:14Back in there further?
33:16Yeah.
33:17It looks...
33:18It looks good.
33:19Should we turn the oven up a little bit, though?
33:20I don't want to turn it up too much.
33:22We're stressing too much.
33:23Five minutes, guys.
33:25Are you for real?
33:26I love this part when they get...
33:28Yeah.
33:29Got to hurry.
33:30We're in the final minutes, man, ma'am.
33:31I know. Get that in there.
33:32How many layers?
33:33Two of each?
33:34Yeah.
33:34We're going to do crumb, custard, meringue.
33:37I'm glad they're going with the egg whites on top of that
33:40because with a parfait,
33:41you don't want anything to start to soak down
33:43into the custard or the curd.
33:45Then you don't see the layers.
33:47So it's going to be interesting.
33:48All right.
33:49I'm excited about the double crunch on that.
33:51You know, the crunch and the crust.
33:53Oh, Lord, let it be good.
33:55You know what I mean?
33:56You know, it's good when you're praying.
33:57Yeah.
33:59Jesus, Jesus, I want it to be.
34:01I mean, I think it looks like it's getting done, my mom.
34:03Yeah.
34:04I'm going to hit this one with a little meringue.
34:05You know, it's distracting the smell of that apple crisp.
34:08It smells good, doesn't it?
34:09It smells good.
34:10We want high meringue like Nana always had.
34:13I'm going to torch this thing, too.
34:15You know, there's a point when you're whipping up a meringue.
34:18If you go too far, you lose the essence of the stiff peaks
34:21and the fluffiness and the airiness of it.
34:23And this could be on that borderline.
34:25We got to dive in and taste and see.
34:27I'm just crunched for time.
34:29Like, they've got three more parfaits to do.
34:32And they had, what, about three or four minutes left for that apple crisp, the ghost.
34:36A close call for everybody.
34:38We are a little pressed for time.
34:40We are a little pressed.
34:41Three minutes.
34:42We've got three minutes now.
34:44Send me a biter.
34:45Okay, let's give it another minute.
34:46All right.
34:47Lord have mercy.
34:51I know, honey, I know.
34:52Okay, meringue.
34:54Crumb.
34:54Good thing there's two of us.
34:56Okay, we just got to wait a few minutes until that comes out,
34:58and then I've got to sprinkle all this.
35:00We still got two more meringues.
35:02All right, keep going.
35:03It's really important that we execute this just right,
35:06because we want to make our family proud.
35:08And each layer, it's a representation of them.
35:10Yeah, each layer matters.
35:12One minute left.
35:14Go ahead and get it out.
35:15Go ahead and get it out.
35:18Crispy top, crispy top.
35:19Oh!
35:22Oh, my gosh, ma'am.
35:23Oh, that looks so good.
35:24Ten seconds.
35:25Oh, my gosh.
35:26Hit it with that zest, girl.
35:28I'm so stressed, I'm not even the one cooking.
35:30All right.
35:31We're falling, we're falling.
35:33Five, four, three, two, one.
35:37We're done.
35:38We did it.
35:39High five, we got this.
35:41Clap it out, clap it out.
35:45I like came down to the second.
35:48Look at that, how pretty.
35:49Oh, it looks so good.
35:51It does look good, don't it?
35:52We might have some stiff competition,
35:54but I got faith in your cobbler.
36:00Hello, hello.
36:02So first, we've got you all some whipped topping.
36:06And then this is the star of the show.
36:11Okay, I made an apple cobbler crisp.
36:15The twist I put on it was the cobbler part
36:18and then the crisp on top of that.
36:20I think we should call it a cobbler.
36:22Oh, if we make a cookbook, we'll call it a cobbler.
36:25All right, there you go.
36:27One of the things I love about it,
36:28and it's simple in its presentation,
36:32but I think that's the beauty of it.
36:34It evokes home.
36:38We didn't get to use ice cream
36:39because we didn't have any in the freezers here,
36:41so we have whipped cream with cinnamon sugar
36:44topped on top for the presentation.
36:46Should we dig in?
36:47We should dig in.
36:48Wow.
36:48That's, wow.
36:54The dough part is so fluffy.
36:56I was expecting it to be denser,
36:59but this is really light.
37:03And you got to top it with the cream, though.
37:05It gives a balance like you were expecting
37:07with that ice cream.
37:09That crunch is just ever-present,
37:11which, let me tell you,
37:13if you're going to have a crisp,
37:14you want it to be crispy.
37:15Well, for me, the apples feel a little too soft.
37:21You want a little crunch.
37:22I'll just a tad bit,
37:24but that would be my only complaint.
37:26I'm still blown away by the dough.
37:28Okay, I just cooked my apples in water,
37:31sugar, and cinnamon,
37:33and I forgot the butter this time.
37:35Yeah, we did not put the butter.
37:36You know, maybe the butter
37:38might have added a little bit more
37:40of a richness to it.
37:42If you hadn't told me there wasn't butter in it,
37:44I probably wouldn't know
37:46that I was missing the butter,
37:47now that I know I'm missing the butter.
37:49But look.
37:50I'll take that part back.
37:51There you go.
37:51I'm still blown away by the topping.
37:54If you can eat that on its own,
37:56then you're doing pretty well in my book.
38:00And this is great.
38:02Well, thank you.
38:04To be honest, I'm confident.
38:06But if I win, I win.
38:08If I don't, I don't.
38:09But I'm a winner either way.
38:11It don't matter.
38:14Hey.
38:15All right.
38:17It looks great.
38:19We decided to do
38:22a deconstructed parfait
38:24version of a lemon meringue pie.
38:26Each element has ingredients
38:28that just represent
38:29memories of our family.
38:30And so we want you guys
38:31to be able to see
38:32that throughout each layer.
38:34Well, I'm just very impressed
38:35with the layering.
38:36It looks gorgeous.
38:39I also love the lemon zest.
38:41Everything is perfectly layered.
38:43Should we dig in?
38:44All right.
38:44Yes.
38:49I love the lemon,
38:55the custard part
38:56that's coming through
38:57and the lemon zest.
38:58Make sure you hit
38:59that lemon up top.
39:00Yeah.
39:01Mm.
39:02I thought the ginger snap
39:04might be a little overpowering,
39:05but it's really, like,
39:06just the perfect amount.
39:07Perfect.
39:09The ginger snaps,
39:10I like the bite.
39:11I like a little bit of bite
39:12after the custard.
39:14The custard is a little,
39:17almost too sweet.
39:19I know we used the syrup.
39:21I know we folded in some sugar
39:22and then some of that sweet tea.
39:24It's a good bit of sugar in this dish.
39:27I do like the idea of the browning
39:30of the meringue.
39:31I think, you know,
39:32that's kind of what you expect
39:33in a lemon meringue pie.
39:35When you think of lemon meringue,
39:36you think of those beautiful peaks
39:38that's bending over.
39:39And the only way you get that
39:40is by not overwhipping.
39:41I think here you just went
39:43a little too far.
39:44I know you were working
39:44in a simple syrup,
39:45but unfortunately,
39:47this is overwhipped.
39:49But delicious.
39:50Very delicious.
39:51Thank you, ladies.
39:52Thank you all so much.
39:53It's our pleasure.
39:54I'm so proud of what we've presented
39:56and what we've worked together
39:58in the kitchen towards.
40:00I think we executed really well,
40:02but I'm definitely nervous.
40:05Teams, you showed so much skill
40:07and creativity in this round.
40:09Haley and Rachel,
40:10when it comes to your presentation,
40:12you hit it out of the park
40:13with your parfait.
40:15We loved all those beautiful layers,
40:17from the toasty meringue
40:18to the tartness of the custard.
40:20The inventiveness of the parfait
40:23was amazing,
40:24especially finishing it off
40:26with the flame.
40:27It was really beautiful.
40:29Mamaw, Gail, and Ethan,
40:30you balanced the sweet
40:31and salty flavors so well.
40:33We were surprised
40:34by the lightness
40:35of the crispy bits,
40:36and the cream
40:38was just a beautiful
40:39finishing touch.
40:40I love the tradition
40:41that you added
40:42to the cobbler-crisp combination.
40:45It was really amazing.
40:48This is it.
40:50And the winners
40:50of $10,000 are...
40:52Mamaw, Gail, and Ethan!
40:58Oh, my God!
40:58Oh, my God!
41:00Oh, my God!
41:02Oh, my God!
41:04We just won $10,000!
41:07Oh, we did it!
41:09It's just an amazing
41:10lifetime experience.
41:12Thank you all
41:13for sharing your family recipes with us.
41:15We came to make our family proud,
41:18and I definitely think
41:19that we did that today.
41:20And I'm also just so excited
41:23for Ethan and Mamaw, Gail,
41:25because they are absolutely precious,
41:27so I'm excited for them.
41:29What do you think
41:29you're going to do with the prize?
41:30Probably get rid
41:31of our 2004 vehicle.
41:35She's driven
41:36as long as I knew her.
41:37Oh.
41:38You've earned that today.
41:40You've earned your way
41:41into our hearts.
41:42Thank you so much.
41:44All right, listen,
41:44we're in the South.
41:45We hug it out.
41:45Let's hug it out.
41:47Sounds good to me.
41:49Congratulations.
41:50What's next for us
41:52is getting back home
41:53so I can cook Sunday dinner.
41:57I think now our best bet
41:59is working on a cookbook.
42:00Yeah, probably.
42:02Thank you, guys.
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