- 13 minutes ago
Category
🎥
Short filmTranscript
00:05The reigning champ returns.
00:07Yeah, beginner's luck.
00:08Four-time winner right here.
00:17Is that?
00:19Sure is.
00:24It's my turn.
00:26All right, Brooke, you want your shot?
00:27You know it. Let's go.
00:30Let's brawl.
00:42So, Brooke, how's your newest team member doing?
00:45Um, I gotta say I'm really excited that I got Chris,
00:48but I do feel your pain getting the last pick
00:50and that redraft was rough.
00:52Hey, that's the game.
00:53The team just went from four to two.
00:56The last challenge, I lost Chris to Brooke's team.
01:00Welcome to the dream team.
01:01Let's do it.
01:02And Blake went back home.
01:04You should be proud of yourself, okay?
01:05Yes, ma'am.
01:07It's painful losing your team members.
01:09No question about it.
01:12Oh, look, it's late.
01:13Rolling in last second.
01:16Oh, welcome.
01:17Nice of you to join us.
01:18I had a late night. Leave me alone.
01:22Brooke, how does it feel finally beating Bobby?
01:25I gotta say, it felt spectacular.
01:27Woo!
01:28I beat you!
01:31You seem very happy.
01:32It was.
01:35Look what we got going on here.
01:37Oh, my God.
01:39Oh, my God.
01:39Open fire.
01:45This is you, girl.
01:47Look at this setup.
01:48Oh, we got some cages.
01:49We got some stuff to hang.
01:51Oh, my gosh.
01:52Now the real dogs come out.
01:54Today is open fire.
01:57So you're the queen of this.
01:58Yeah.
01:59We're going to lean on you a lot today.
02:00Are you ready for that?
02:01My horoscope said that I will be successful if I'm going to stay calm.
02:08Can we stay calm?
02:10That's the thing.
02:11Welcome to the winner's circle, buddy.
02:14Let's do this thing, man.
02:15I love it.
02:15It's nice to be wanted.
02:16Over here at Team Brooke, it's a lot of warmth.
02:18You know what I mean?
02:19Yo, Chris, we might have to send you home today.
02:22It's all good.
02:22It's all good, man.
02:23I still love you guys, you know?
02:25Oh, no, no.
02:26Keep all that over there.
02:27We got him.
02:28All right, don't worry.
02:29We coming for you.
02:30All right.
02:31All right, no doubt.
02:32What's up, guys?
02:33What's up, Bobby?
02:34Hey, Chef.
02:34How are you?
02:35Hello.
02:36What's up?
02:37How are you feeling today?
02:38I'm feeling super honored to be part of your team.
02:40I'm just super excited about this new opportunity.
02:43Brooke was a judge.
02:44She knows how this game is played.
02:46She's somebody that could really mentor me to win this thing.
02:50What's happening here?
02:52Oh, hanging stuff.
02:53Yeah.
02:54Who has experience with this kind of stuff?
02:55This woman right here.
02:56I love to cook up and fire.
02:58I do this 70% of what I usually cook.
03:01I love this kind of cooking.
03:03I'm really passionate about this.
03:04But let's see.
03:06Chef, you see all the light fire?
03:08See all the equipment?
03:10I love the smile on your face.
03:12How do you feel about light fire?
03:14I don't cook on it normally, but...
03:15Right.
03:16Calling your prowess.
03:17I think ingenuity will come into play, so...
03:19You know what?
03:20I'm really happy with my two.
03:22Both T and Dakari have the potential of going all the way.
03:24We are a lean, mean fighting machine.
03:29Here they come.
03:30Well, hello, brawlers.
03:33Are we getting reacquainted with your new team?
03:36Woo!
03:36Woo!
03:37No, no, please.
03:38Stay seated.
03:39Too much.
03:40Chris, how are you liking your new team?
03:42I'm loving the vibes over here.
03:44But don't you miss me?
03:45I love you, but...
03:47First it was repeat Manit.
03:48Now it's defeat Manit.
03:49You know what I mean?
03:50Oh, wow.
03:51Shots fired.
03:52The tables have turned.
03:54Right?
03:54So, brawlers, I'm sure you're aware by now,
03:57we're gonna be working with some live fire today.
04:00Woo!
04:00There we go.
04:02Yes!
04:03I mean, look at all this gear.
04:04It's very intimidating.
04:06Bobby, it's like that secret room in your house
04:08we don't talk about.
04:11Wow.
04:13All right, brawlers.
04:14For this team brawl, we're taking barbecue to new heights.
04:18Welcome to Barbecue Suspended.
04:23Suspended.
04:24I'm not a big meat hanger.
04:25I haven't really done a lot of suspended barbecue.
04:28You'll be using things like asado domes and crosses,
04:31swinging hooks, steel chains, and wire cages.
04:35I sense another joke coming.
04:37I know.
04:37It's like 50 shades of barbecue.
04:39It really is.
04:42Let me break this down for you.
04:44This is live fire at its most elemental and unpredictable.
04:48You'll need to think vertically, balancing weight, distance, and heat.
04:53But when it works, pure flame-kissed flavor.
04:57Well, because this is a really tough challenge,
05:00we're gonna give you a bit more time.
05:01Each team will have three hours to prepare your meal
05:04using various suspension methods.
05:07Well, as my father used to say, let's kick the tires and light the fires.
05:11Woo!
05:12Okay!
05:13Let's brawl!
05:14Woo!
05:14Go, go, go, go!
05:16Woo!
05:18Oh, look at that.
05:20Yeah, yeah, yeah, people.
05:22They're ripping through that cooler.
05:25Get that whole chicken.
05:26Live fire cooking is really having a moment right now.
05:30Every restaurant you go to in New York, especially in Brooklyn,
05:34has these big live fire pits.
05:37And the thing that makes it so difficult, it's truly primitive.
05:40Yeah.
05:40It's not just set it and forget it like an offset smoker or a grill.
05:43And also, it depends on, like, how humid it is.
05:45If it's windy, all those things affect the temperature of the fire.
05:49Yeah.
05:50Thermal momentum.
05:51Ah, thermal momentum.
05:52Thermal momentum.
05:53Dakari pineapple?
05:55Yes.
05:55There's also a lot of excitement and danger.
05:58You can drop your food into the flames.
06:01Oh, yeah.
06:01So as meat cooks, it's going to tenderize.
06:03Mm-hmm.
06:04So while they're hanging on these hooks,
06:05these brawlers are going to have to pay very close attention
06:08that the meat's not tenderizing to the point
06:10where it doesn't have enough structure left to continue to hold it.
06:13So they don't lose their cut of meat in the fire.
06:16So I'm doing a whole chicken jerk, really getting that jerk marinade,
06:20hanging it on the hanging Santa Maria over there.
06:22I'm going to do a corn pudding.
06:24Lovely.
06:24What are you planning?
06:25So I'm going to go chicken halves, cowboy butter, a sweet potato medallion,
06:29and a bacon jam.
06:29I mean, I love the fact that this is what you guys want to do.
06:32I want you to showcase your best.
06:34This is pretty much going to be winner-winner chicken dinner.
06:37Yeah.
06:37That is what it is all about.
06:39I'm going to do cowboy steak.
06:40So I'm going to season them really well,
06:41let them hang for a little bit with some rice,
06:43and I'm going to char some leeks.
06:44Okay.
06:45So you're going to do?
06:46Fire-roasted bronzino.
06:48Bronzino.
06:48I love that.
06:48I'm going to make a piri-piri.
06:49If you're thinking of doing a dry rub,
06:51you could do like a semi-dry rub with some oil in it
06:53to keep the flesh really moist while it's cooking.
06:56Okay.
06:56Okay.
06:57So what are you thinking?
06:58Thinking about doing a baby back rib.
07:00Are we thinking New York flavors or southern flavors?
07:02Because I know you have a little bit of both in you.
07:03A little bit of both.
07:04A little bit of a fusion.
07:06What's everybody making?
07:07Ribs and roasted cauliflower,
07:08like with that sweet fish sauce I did the other day.
07:10Yeah.
07:11So it's going to glaze a little bit.
07:12Bingo.
07:12Okay.
07:12I'm going to make a Cornish hen with a cola barbecue sauce
07:16and a little potato salad.
07:17Yeah.
07:18The chicken can do,
07:19but we cannot do the same protein, right?
07:22Well, she's making Cornish hen.
07:24I don't want to have Cornish hen and chicken.
07:26Okay.
07:26I have an idea.
07:27What do you think if I take the, if I have time?
07:30To take the...
07:34I love working with you.
07:35It's the greatest.
07:36Well, no.
07:37Go ahead.
07:37If you have time, go.
07:39Because I have money in here.
07:40What do you...
07:41Tell me.
07:41Make a picanha with the sweet potato.
07:43Okay.
07:44I'll help you with the sweet potato.
07:45I want to do this bell peppers.
07:47Perfect.
07:47Bang on your chest if you the best.
07:49Bang, bang, bang.
07:50We be number one, ain't nothing else.
07:52Bang, bang, bang.
07:52Make way, man.
07:53Let me do my do.
07:54I love vertical cooking.
07:56I mean, I do it at home,
07:57so this feels like home to me.
07:58I love that you're like three hours,
08:00I'm doing fish.
08:02Yeah.
08:03I'm trying to set myself apart from everyone.
08:05I know there's a lot of beef going on.
08:07I know there's a lot of pork going on.
08:09I want to stand out.
08:10So I picked the Bronzino.
08:12I've got this Piri Piri sauce.
08:13It's basically a grilling sauce.
08:15And then for my side, I'm making a pepper escabash.
08:18Uh-oh.
08:19I'm through.
08:20Sword fight.
08:21With some veggie sword.
08:22Sword fight.
08:23How about that?
08:24Yeah.
08:26So I am putting some leeks on some swords,
08:29and then I'm going to hang these.
08:30I'm not like cooking stuff over live fire every weekend,
08:33but I've done it before.
08:34Not the most common thing in my Boston apartment.
08:37I love leeks.
08:38I love the flavor that they bring.
08:40It's nice when you have that char on the outside.
08:42Right.
08:42Because all the layers, you can just remove that.
08:45Right.
08:45I got some baby back ribs.
08:47I'm cutting my ribs down to smaller portions.
08:50I don't want too big a piece of me going on that fire.
08:52We only got three hours to get these tender.
08:54So I made a simple dry rub with some kosher salt,
08:57a touch of cayenne pepper, and a little bit of smoked paprika.
09:00This is the first time me cooking ribs in this style,
09:02but I'm a rib master.
09:04After I season my ribs, I run over to the asado dome.
09:08I grab the cage.
09:11I have never used it before.
09:13So I'm just shaking it, adjusting it.
09:18Where's the other tool?
09:19It would be the worst thing in the world
09:21for me to get my ribs into this cage,
09:23and then while they're cooking, my protein fall out.
09:30How the is going to stay right exactly where I need it to be?
09:34And at this point, I don't have a backup plan.
09:37I do not want to suspend these ribs.
09:39It's the cage or go home.
09:43Yes.
09:45Mmm.
09:47Oh, boy.
09:52How you doing?
09:53Trying to figure out how to really secure these ribs in here.
09:56Yeah.
09:57But I knew this was going to take me the longest.
09:59Yeah.
10:00This live fire challenge is one of the most difficult challenges
10:03of the season.
10:04Having judged this challenge,
10:06I know how south execution errors can go on this specific day.
10:11Squeeze a little tighter.
10:12Mm-hmm.
10:14Oh, we in there like swimwear, baby.
10:15I think we're good.
10:16Awesome. Thank you, Chef.
10:18Edith, I have the sweet potatoes.
10:19Thank you, lovely Bobby.
10:23I'm confident about open fire.
10:25But sometimes when you feel too confident,
10:28this is the time that you get in trouble.
10:30I'm making a picanha.
10:32You call it sirloin cup.
10:35This cup is exactly one of my favorites.
10:38It has the perfect balance between fat and the meat.
10:42This live fire cooking feeds my creative mindset
10:47that I've always had since my experience in fashion.
10:51For most of my life, I work in fashion.
10:53The company that I work closed and I lost my job.
10:57It was a real challenging time.
11:00I found myself restarting from zero.
11:03So I signed up for my first barbecue plus.
11:07And it absolutely changed my life.
11:09I was able to find myself again.
11:12I love the energy around the open fire cooking.
11:16For my brand, Miss Barbecue, I do a lot of live fire shows.
11:20Working with companies that I've always dreamed about.
11:24I want to inspire people that you can recreate yourself.
11:28And you can recreate yourself even better after a failure.
11:35I think you should do halves.
11:37You get the dark meat and the white meat.
11:38It looks a little barbecue-y.
11:39You get a little of everything.
11:41No, I've never cooked a Cornish hen.
11:43So even though the protein is a little foreign to me,
11:46I'm definitely going to put a lot of south in your mouth.
11:49So Bobby, I have plenty of time just to let these, let that ruminate.
11:54No.
11:55Get them on the fire.
11:56Right now?
11:57Aren't these pretty?
11:58Yeah.
12:00Thanks, Tong.
12:01I hear that a lot now.
12:03Thanks, Tong.
12:06You see, Chris is making ribs too.
12:08Chris, what kind of ribs you making?
12:09Baby back ribs, baby.
12:11What you making, Tong?
12:12St. Louis?
12:13STL, baby.
12:14Okay.
12:14All right.
12:15I hope you get those rendered, brother.
12:16Not my first rodeo, bud.
12:18Go ahead, Tong.
12:19Use your tongue.
12:20Do what you do best.
12:21Talk some more.
12:22I'm going to bring it to the cross.
12:24So I'm making a Vietnamese style rib for roasted cauliflower stir fry.
12:28I'm using the cross so I can rotate.
12:30It's the best way to get it even cooked.
12:33All right.
12:37I'm making a hanging chicken with a beautiful cowboy butter.
12:42This is definitely not my normal comfort zone,
12:43but I am trying my best to pull something out
12:46that will be impressive to the judges.
12:48You know, we're down to two,
12:49so I don't want to be the weak link in our chain.
12:54Yeah, so I'm making some jerk chicken right now.
12:56So I'm making a marinade.
12:57What's the spice that you added?
12:59So I'm adding thyme, scallions, onions, all spice
13:03to really create the flavor bomb.
13:06I'm going to suspend my chicken using S-hooks on the fire table.
13:10So what do you got going over here, Chef T?
13:12I'm making some jerk chicken.
13:13Oh, I love jerk.
13:14Are you going to use a water pan here or no water pan?
13:17I'm going to put some bacon first,
13:18and then I'm going to introduce the water.
13:19Okay, okay.
13:20So I'm adding bacon because I'm making sure
13:23that the breast is not going to dry out.
13:25So the fat from the bacon is just going to provide this extra coating.
13:29One of the things Chef T did was place a cast iron pan
13:32underneath her chicken.
13:34And I asked her, are you going to put any water in that?
13:36She said, no, not right now.
13:37I'm going to wait for the drippings to collect.
13:39I'm going to add bacon.
13:40The problem with that is fat, once it reaches a certain temperature,
13:43it vaporizes and it will cause a grease fire.
13:46We'll see.
13:47Yeah, you're looking good, baby.
13:50We're just under two hours.
13:53Set the place on fire tonight, like, woo!
13:56It's kind of hot in here.
13:57All my people put your light just in the air.
14:00Woo!
14:00It's kind of hot in here.
14:02It's all my homies that be feeling the way that I feel.
14:05Ooh!
14:06That's that smoke, baby.
14:09I'm butterflying these fish to get more surface area on
14:12when I cook them and really get that fish charred.
14:15I made a dry rub with salt, pepper, garlic,
14:18some paprika, a little bit of chili powder.
14:20Hello, Team Brooke.
14:21Hi.
14:22Oh, all right.
14:24I like big steaks and I cannot lie.
14:27I know, I'm excited for these.
14:28So there's a little coriander, rosemary,
14:32I put a little lemon in there,
14:33but it's a lot of salt and pepper.
14:35Like, I feel like steak doesn't need a ton,
14:37so I'm mostly doing salt and pepper.
14:39Chris!
14:40What's up, chef?
14:40What's up?
14:41It's so weird seeing you over here.
14:42It's a little bit of a change.
14:44Oh, my God.
14:44But you know what?
14:45I embrace change, you know?
14:46Get used to it.
14:46He's going to be here for a while.
14:47That's right.
14:48What's going to happen with these sweet potatoes?
14:50So I'm going to do a nice sweet potato souffle,
14:52some marshmallows on top.
14:54Ooh!
14:55Chris, could I have you stand by me
14:56while I put this back on,
14:57just so I don't drop my steaks?
14:59I'm just worried about dropping these guys.
15:00I got you.
15:01Where are you going with it?
15:02Right back on that cross.
15:03You want it this way.
15:04Yeah, I just want it right on here
15:05and then I can slowly get it in.
15:07Let me lower it to there
15:08and let's see where the height is.
15:10Do you think here?
15:11Oh, yeah.
15:11I think that's perfect.
15:12Thank you so much.
15:13No problem.
15:14Personally, I'm getting exactly what I want
15:16out of my team right now.
15:17I'm getting positive energy,
15:19I'm getting teamwork,
15:20I'm getting skill.
15:21I just want to see more of this, honestly.
15:23Wow.
15:24This is great.
15:27Wow, who put that pineapple?
15:28You?
15:29Yes, mama.
15:30Did I hear a yes, mama?
15:32Yes.
15:33Yes.
15:34Okay, so you're going to be doing
15:35some hanging cauliflower, huh?
15:37Yes.
15:38I'm adding some pineapple for some citrus.
15:40Okay, I love it.
15:41You left this in my room.
15:42Oh, I did?
15:43Yeah.
15:44Sorry about that.
15:45He gets so kinky when he's around me.
15:47My goodness.
15:49Let's do a hat swap
15:50and I think you'll look really cute in this.
15:52Yeah, see, I knew it.
15:54Oh, my gosh.
15:55Look how cute that is, America.
15:57Let's get a hand
15:58for Robert Williams Play, everybody.
16:00Full legal name, baby.
16:01I like it.
16:02All right, I'll swap back with you.
16:06Oh, and then this thing.
16:07This is tongue.
16:08I think he needs to get him closer.
16:10Hey, tongue.
16:11I think you might want to put these closer.
16:13Give it some time.
16:14Okay.
16:14I can move the coals up,
16:16but I like it.
16:17We don't want ribbed to our tar.
16:19No.
16:19This is like having the tanning bed
16:21only set at seven.
16:22Trust me on this.
16:23If you ever trust me in your life,
16:24trust me right now.
16:25I've done this before.
16:26Right.
16:26I won't say another word.
16:29What is the stuff that you beat the meat?
16:31This.
16:34Don't hurt me.
16:35I'm preparing some pork steaks to do some bombette.
16:41Bombette is a kind of meat roll from Puglia
16:45in the south of Italy.
16:46There is bacon.
16:47There is this chopped parsley, provolone,
16:51some seasoning.
16:52That's it.
16:52So I decided to make them since I have time.
16:57Edith is rocking and rolling.
16:59Best cook ever.
17:02That's what he says every time.
17:04You got to convince yourself that they're doing good.
17:06Yeah.
17:07How's your team looking, Monique?
17:08Like they always look absolutely fantastic.
17:11They don't have to be shouting and screaming
17:14Please.
17:14To say that they're doing a good job.
17:16Exactly.
17:20So now I go work on my corn pudding.
17:24So team.
17:24Yeah.
17:25I understood that you grew up cooking over live fire.
17:28Yeah.
17:28So like in the Caribbean,
17:30it took a long time for us to get indoor plumbing.
17:31So we would go down to the river and wash the clothes at the river.
17:35So it was my uncle's job.
17:37He was in charge.
17:38And they would basically cook a goat the entire day.
17:41So they would fill the fire and then they would cook it.
17:44That's all I've grown up cooking on live fire.
17:46Cooking jerk chicken, jerk fork.
17:50Bye-bye.
17:55And one day I came home.
17:58And chef, I got to go.
18:00I'm having story time with Monique and I just see fire.
18:05I've got to go.
18:08The chicken's literally on fire right now.
18:10Oh no.
18:12You guys need a fire extinguisher over there?
18:14Ha ha ha ha.
18:24They're extremely charred.
18:27I'm just going to readjust my fire.
18:29She needed a water pan.
18:30She should have put water in that cast iron pan.
18:32She needs the chickens.
18:33Got it?
18:33Got it, chef.
18:34Yep.
18:35Be careful.
18:35Be careful.
18:36Good.
18:37The bacon is what took the bread of it.
18:39My chicken actually was not on fire.
18:41This is the char that you want.
18:42This is jerk chicken.
18:43If you notice, parts of my chicken are still not even cooked.
18:45I am going to put them on the rotisserie sword.
18:49And I can manipulate it a lot better.
18:51Tenacious T, chef T.
18:53Even when those chickens ignited and caught on fire back there,
18:56she didn't look too perturbed.
18:57No, she didn't.
18:58Steady and cool as a cucumber.
19:00Showing a lot of barbecue IQ and I love it.
19:05Behind you.
19:06So next, I'm going to go into the sweet potato medallions.
19:09Nothing more than a circular cut.
19:13The hanger baskets are not working for me currently.
19:16You know, I'm not an engineer.
19:17I'm a chef.
19:19Dakari seems to have been struggling a little bit.
19:21It's very hard when you're midway through your plan
19:23and you realize you have to pivot.
19:25Yeah.
19:26Just make scissors and skewers.
19:27Yeah.
19:29Roll it in and leave enough space in between so you should be good.
19:32Beautiful.
19:33Yes.
19:33No, it's not throwing me off.
19:34Just pivoting, right?
19:36Just rolling with the punches and taking them as they come.
19:38That looks fantastic.
19:40We're at the one hour mark, guys.
19:42Only one hour left.
19:44See, I come and slice the beat like a master chef.
19:47Live life with no fear like a master death.
19:50So with these fire pits, there's hot zones and then there's cold zones.
19:53Oh, you have to move them around.
19:55Especially when you're looking for different effects of heat.
19:58I'm just flipping at this point.
20:00But then there's a point in that cook where you do need to put some...
20:03You want to get some caramelization.
20:04You want to get some caramelization.
20:05You want to get a sear on whatever it is you're cooking.
20:08Oh, that's so pretty.
20:10This is art, baby.
20:11I'm locked in right now.
20:14Chris, you missed this?
20:16I think you're just speaking out loud what's on your brain.
20:18You missed me, too.
20:19It's all right, baby.
20:21You're going to miss me in a little while.
20:23I'll tell you that.
20:24I bet.
20:26I feel like I'm in a really good spot.
20:28I know these fish are going to take about 15 minutes.
20:31Looking great.
20:32Yeah.
20:34As soon as that rice cooker opens, I notice that the rice is a little bit overcooked.
20:39But also, slightly overcooked rice is the kind of rice you want to use for Bobby Flay's famous crispy rice.
20:45Should I tell you to get this crispy?
20:46Yeah.
20:47You just lay it on a sheet pan.
20:49I know how to do it.
20:50I'm just wondering if I should...
20:52It's not a terrible idea.
20:54I think these lovebirds are out to get me.
20:55Not going to happen.
20:58Getting these ribs with a little mop sauce.
21:01You make ribs at home?
21:02I make ribs at home all the time.
21:05And you have a kid, right?
21:05Yes, I have a son.
21:06Yep.
21:07He's six years old.
21:08Six year old.
21:08That's a good age.
21:09Yep.
21:10Does he like barbecue?
21:11I sure hope so.
21:12Let me tell you this.
21:14I own three barbecue restaurants.
21:16I'm opening a steakhouse and my son is a vegetarian.
21:18What?
21:18Yeah, yeah.
21:19He's on the spectrum.
21:20He has autism.
21:20So he's very, like, meat-averse, you know?
21:23He's just, like, really hooked on, like, pasta and grains.
21:26Okay.
21:26So when I first found out that he had autism, it shook me.
21:29But it's just been great to kind of understand that whole community and also give back.
21:34You know, I do a lot of, like, dinners for autism organizations.
21:38It's just opened up a whole other world.
21:41Oh, look at that.
21:42Beautiful.
21:4320 minutes to go.
21:44We the winners.
21:46Fall now, come back strong when we get up.
21:48No love, that's a loss for the quitters.
21:51We're busy, hard, ain't no way, we gonna get up.
21:54Oh, pecans?
21:56Oh, what a good idea.
21:58I'm out of here.
21:59I'm going.
22:00Oh.
22:01I think he has a crush on him.
22:04Yeah?
22:04Doesn't everybody?
22:05Obviously.
22:08This is the most food I've made in this competition.
22:13I want to show that I can do more with live fire.
22:17This is a kind of side food in Argentina.
22:20Stuffed bell peppers with cheese and egg.
22:24I just took off my ribs.
22:26I'm very, very happy with them.
22:29You got it?
22:29I got it.
22:30All right, perfect.
22:31Like, by the power of Greyskull.
22:33I don't even know if you guys know what that is.
22:36They look fantastic.
22:39That looks lovely.
22:41Are you happy?
22:42Yes, ma'am.
22:43Brawlers, we've got two minutes and 45 seconds left.
22:48The skin looks great.
22:52I think that does look gorgeous.
22:53I like that.
22:56Perfect rib.
22:58These things are gorgeous.
23:0130 seconds, guys.
23:02The end is now.
23:03Drizzle away.
23:05Beautiful.
23:06Those are beautiful.
23:0710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
23:17Woo-hoo!
23:19Good job.
23:20Good job.
23:20Great cook.
23:21Great cook.
23:21I want to dive into that.
23:23Like, I'm like, oh, that's so good.
23:25Yeah, right?
23:25Come on.
23:26I know.
23:26Come on.
23:27You good?
23:28Really good.
23:28Yes.
23:29Okay.
23:30Oh, yeah, I do.
23:32Oh, damn.
23:34I see.
23:34Good.
23:34Good job.
23:35Mm-hmm.
23:40Oh, Team Brooke.
23:41The suspense is killing us.
23:44Mm-hmm.
23:45Who's up first?
23:47Bob, do you want to explain what you've done today?
23:49I did a fire-roasted bronzino with a peri-peri, and then made a pepper escovetch.
23:56I love that you chose fish for this challenge, Bob.
23:59I think that was a really smart choice.
24:00It's bright.
24:01It's beautiful.
24:02But because the skin does sit down on the plate, and it picks up the juices.
24:07Sure.
24:07And so then it does lose that crispiness.
24:09You cook the fish incredibly well.
24:11It's still nice and light and flaky.
24:13My biggest critique has nothing to do with your flavors.
24:16You had three hours, so I would have liked to see more from you.
24:20Okay.
24:20Next up is Morgan.
24:22I did a cowboy steak, so there's a leek vinaigrette and a crispy rice.
24:31Delicious.
24:31The flavors on here, you really nailed it with this.
24:34The steak, I would have liked to see a little more rareness to it.
24:38This looks like it's creeping more towards mid-well.
24:41Pull sooner.
24:42Mm-hmm.
24:42They love when I say this.
24:43One, two, three.
24:44Thermal momentum.
24:46Thermal momentum.
24:48Way to make lemonade out of lemons with this crispy rice.
24:51I think it's really delicious.
24:54And our new family member, Chris.
24:56I got some baby back ribs with a chipotle cherry barbecue sauce.
25:01A sweet potato casserole.
25:03My gosh.
25:04Yeah.
25:05That belongs on the cover of a magazine on Ribs Weekly.
25:09Ribs Weekly.
25:11Chris, you nailed this plate.
25:14From the sauce to the side, I wouldn't change a thing.
25:17Thank you, Chef.
25:18Nobody cooks ribs in three hours typically.
25:20You give yourself a little more time.
25:21Yes, Chef.
25:22My rib was very tender.
25:24I mean, the meat pulled away from the bone very easily.
25:26The sauce is spot on.
25:28Thank you, Chef.
25:29Can I take that rib with me?
25:30I know.
25:30Me too.
25:31All right.
25:32Thank you so much.
25:34Good.
25:35Awesome job, guys.
25:37I know.
25:37Nice job.
25:37New addition.
25:38All right, Timonique.
25:40Sorry to leave you hanging.
25:42We can start off with Dakari's dish right over here.
25:46I got a cowboy butter wood fire chicken with a sweet potato medallion.
25:55The chicken is very juicy and delicious.
25:58Yes, ma'am.
25:58So good job there.
25:59But unfortunately, the sweet potatoes are a little bit under.
26:02Where you missed some details, the thickness of your sweet potatoes, getting enough char
26:07in certain parts of the chicken, some of the pieces of the skin that I got were kind
26:10of rubbery.
26:11Yes, sir.
26:12OK, Chef T, all you.
26:13So it's a jerk marinated, fire roasted chicken, a corn pudding, and a little bit of sweet
26:19plantains.
26:23The chicken, phenomenal.
26:25Still juicy.
26:26I was worried.
26:26I actually saw it like on fire at one point.
26:28I was like, guys, the chicken is on fire.
26:30Yeah.
26:31I love that you took classical elements of food that you grew up with, but you made them
26:36your own.
26:37Thank you, Chef.
26:38All right, we've got to fly the coop.
26:41Cheers, guys.
26:42Were there some extra thick pieces?
26:44No.
26:45If they were any thinner, they would have burned.
26:47Yeah.
26:47They would have burned.
26:48This is the second time in a row that I haven't allowed the judges.
26:51I got to own it.
26:52And I'm just hoping that T's dish keeps us safe.
27:02Oh, gosh.
27:03Team Bobby, the last stop on our bondage barbecue tour.
27:08We're going to start with Edith.
27:10You have an open fire picanha with the smoked chimichurri.
27:15Bombette.
27:16Bell pepper.
27:17And then you have the potato.
27:19OK.
27:20I mean, you did give us a lot, Edith.
27:22I think maybe too much.
27:23And I think this could have benefited from some editing.
27:25The bombette.
27:26It was a little dry and a little salty.
27:28I think if you just gave us the potato and the picanha,
27:32it would have been a more successful dish.
27:35On here, I think you cook the steak beautifully.
27:37The pepper, I'm not as much of a fan of.
27:40The pepper itself is a little moist.
27:42And then you get the egg yolk and the water from the pepper
27:44kind of washes everything out.
27:47Thank you so much.
27:48Next up is Brunda.
27:49I made you a Cornish hen, then that cola barbecue sauce,
27:54and then your potato salad.
27:58This is a live fire cooking challenge,
28:00and I get those flavors in your dish.
28:02That's spectacular.
28:04The only thing I would say, it did dehydrate just a tad.
28:07Yeah.
28:07This is going to be shocking, but I'm not a breast man.
28:10I'm more a leg man.
28:12So I didn't have a problem with it being too dry
28:14because, you know, I had a juicier leg and thigh.
28:18Thank you, judges.
28:18Sure.
28:19Tung, tell us what you made for us.
28:21Okay, so today I made you a Fitch sauce glazed rib
28:24with a fire roasted cauliflower stir fry.
28:31Tung, doing ribs in three hours is a huge risk.
28:35And I think the risk might not have met the reward.
28:39It's not as tender as you want it to be.
28:41You got super close.
28:43The flavor is out of control.
28:45All right, Team Bobby, thank you so much.
28:48Thank you, judges.
28:49Thank you, guys.
28:50I think somebody's going to be cooking.
28:53It's going to be one of you guys.
28:54Ah, yay, yay.
28:56Yay, yay.
29:00Well, thank you, everyone, for your suspended barbecue feasts.
29:03And our top team today is...
29:10Team Brooke.
29:12Let's go.
29:13Let's go, guys.
29:14Let's do it.
29:15Let's do it.
29:17Great work.
29:19Great work.
29:20That's good.
29:20That's good.
29:22Congratulations, Team Brooke.
29:24That means you're safe from elimination today.
29:28Bye.
29:28Good luck.
29:29Good luck.
29:30Bye, Team Mineet.
29:32Defeat Mineet from now on.
29:35I wonder what that feels like to leave early.
29:36I know.
29:37We don't know.
29:37I don't know.
29:38Team Mineet, Team Bobby, I'm sorry, but that does mean
29:42that one member from each of your teams is up for elimination.
29:45The bottom brawler from Team Mineet is...
29:53Dakari.
29:56Dakari, today it really came down to a slightly inconsistent
30:00cook on your chicken.
30:01The sweet potatoes were also a bit undercooked.
30:05You got this.
30:07It is what it is.
30:08You know, it's been a long, hot, drooling day at this point.
30:11I'm tired.
30:11I feel defeated, but it's one more shot to stay in the race,
30:15so I got to make the best of it.
30:16And the bottom brawler from Team Bobby is...
30:23Edith.
30:24I know.
30:25I decided to do too much.
30:26Edith, we just need to see more focus, more editing,
30:30and better execution.
30:32Come on, Edith.
30:34Guys, for this elimination challenge,
30:36you will have 30 minutes to create your best barbecue skewer.
30:43What? Barbecue?
30:44Skewer.
30:45You've got 30 minutes.
30:46Let's get cooking.
30:48Go!
30:48Come on, Edith.
30:49You got this.
30:51Careful, careful, guys.
30:52Oh.
30:53Oh, that was close.
30:54We had a near collision.
30:55So I'm going up against Edith.
30:57You know, she's been in the bottom a few times,
30:59going against essentially an elimination round heavyweight.
31:02But I want to be this year's master of Q,
31:04and I can't let anybody else stop me.
31:07Blime.
31:08So on one of my first challenges on season three,
31:10we had to cook skewers, and I cooked each individual item separately.
31:15Smart.
31:15And then put them all together on the skewer right then.
31:18Mm-hmm.
31:18Because each one of those different items
31:20cooked for a different amount of time
31:21and at a different temperature.
31:23Yeah.
31:23To achieve tenderness.
31:24That's why you were the master of Q.
31:27What do you have for game plan?
31:28So I need to get my things cut up for the actual skewers.
31:31So I'm going to try to keep them all similar in size.
31:33Okay.
31:34So I'm making sweet Thai chili salmon skewers
31:36and a crushed cucumber salad.
31:37You got this, Dakari. Let's go.
31:39Do you need anything for the marinade?
31:40Garlic and lemon juice.
31:42So Dakari, I have seen him thrive in this competition.
31:45He's got so much more potential.
31:47I'm just hoping that this is a wake-up call for him.
31:52You got this, Edith.
31:53What's your horoscope say?
31:55Just relax.
31:57So this time is the third time here
31:59at the elimination challenge
32:01because this time I did too much.
32:04So now I want to keep it simple.
32:07I love the combo between lamb and yogurt sauce.
32:10So I'm going to make this Greek Mediterranean-style skewer.
32:15You want to put a cherry tomato in between it?
32:17Cherry tomato?
32:18Yeah, like...
32:19As a decoration.
32:20In between.
32:20Maybe.
32:21You know, because this way it's just not lamb.
32:23So this is the third time that Edith's
32:25in the elimination round.
32:26You know, some people thrive when their backs are against the wall.
32:28I think she can win this.
32:32Hi, Monique.
32:33Hello.
32:35What else?
32:36Um, start seasoning up this fish.
32:37Good.
32:38There's nothing in this world that I hate more than losing.
32:40Good.
32:41Yeah, get that seasoning on there.
32:42That looks really good, man.
32:43I lost my home in a hurricane.
32:45I lost my business.
32:47But I don't live in a world of excuses.
32:49Success can come out of very hard situations.
32:52And competing here is about giving my son inspiration.
32:54You give it 150%, and the fruits of your labor will come.
32:58I want to show my son that Dad's going to get back to the top.
33:04Yeah.
33:05That tastes really good.
33:06Fantastic.
33:09Come on, Mommy.
33:09Let's go, baby.
33:13You got it?
33:14No.
33:15Damn, Bobby.
33:17Pilates, huh?
33:20Ciao, Wadid.
33:21Oh, ciao, amore mio.
33:23Here we are again.
33:24I know, I know, I know.
33:25Today I deserve it.
33:26You're in danger.
33:29What is the plan?
33:30Mmm.
33:31Lamb skewer.
33:32That's good.
33:33Maybe a little more chili.
33:34That's good.
33:35Lamb skewer.
33:36Okay, that's a good choice of lamb.
33:37We haven't had a lot of that.
33:39Make the yogurt sauce.
33:40Let's go.
33:40Come on.
33:41Let's go, Wida!
33:42Yeah, let's go!
33:44What are you doing?
33:45You're not cooking.
33:46No, I know, but I don't find the...
33:47Right.
33:48There's a ball there.
33:51There we go.
33:51Oh, I forgot the cucumber.
33:53I get it.
33:54Oh, God, not the cucumber.
33:56All right.
33:56You need to focus.
33:58Yeah, yeah.
33:58I wish I could make you a Ritalin smoothie,
34:01but it's against the rules.
34:03And then you got to start cooking.
34:04Come on, Edith.
34:05Let's go, Edith!
34:06You got this, sister.
34:06You got this, girl.
34:08What does it take to grill the perfect lamb skewer?
34:10One second.
34:12And it's over done.
34:13Perfect.
34:14Let it cook.
34:16You want that good char.
34:22Okay, so this is what you do.
34:23Do two at a time.
34:25Boom, boom, boom, boom, boom, boom, boom.
34:26Here.
34:27Onion, onion.
34:27Salmon, salmon.
34:29You look like Boobrine right now.
34:31Mm-hmm.
34:32Hello, team Manit.
34:33Yes.
34:34Good.
34:35How are you feeling?
34:36Not the best.
34:37That's okay.
34:37We've all been on the bottom before.
34:39Trust me, I was on the bottom several times
34:41on my season of Top Chef.
34:43What's the flavor on the salmon, Chef?
34:45So he is going with an Asian, like, Thai chili garlic.
34:50Oh, fish sauce, rice vinegar?
34:52Yes.
34:52Come on, Dakari.
34:54You got it.
34:54Get it.
34:55Get it.
34:55I am putting all my positivity into Dakari.
34:59We've got to win this just to keep team Manit intact.
35:02You have faith in your team?
35:03Of course I have faith in my team.
35:04Are you kidding me?
35:05Self-preservation, baby.
35:06Chef, that's what's happening here right now.
35:08You have no idea.
35:09Ten minutes to go.
35:12Edith.
35:13Fire.
35:14Yeah, you got fire, baby.
35:18Edith is making a lamb skewer with a yogurt sauce.
35:21Lamb's already more of a lean cut.
35:23It's a lean animal.
35:24So if she doesn't nail the cook, it's going to be dry.
35:28It's going to be overcooked.
35:29Yeah.
35:31Oh, it's perfect.
35:33Grass on the skewers is beautiful,
35:35so now it's time to glaze it with the apricot glaze.
35:39Smells delicious, Edith.
35:40Mm-hmm.
35:41Are you glazing while it's on there?
35:43Yeah.
35:43Oh, I bet.
35:44Salmon is much more forgiving.
35:45It's got that marbling between each flaky layer.
35:48So a perfect cook on lamb versus a perfect cook on salmon,
35:53that would edge the salmon out.
35:55It could.
35:56Just gentle, gentle,
35:58because the fish is falling apart, okay?
36:00This is it.
36:01It's the final line between going on and going home.
36:04My son needs to see that his dad made it happen.
36:07The one thing I don't want to do in this competition is call him
36:09and tell him that I'm out.
36:16Yeah.
36:27Yeah.
36:30Let's go.
36:31Come on.
36:31We got it.
36:33I think Edith is also showing us that we just can't count her out no matter what.
36:38The last leg of every competition, she's found a way to pull through and win.
36:43Three minutes left.
36:45Come on, Dakari.
36:47Nice.
36:49There you go.
36:50One is more than enough because it's spicy enough, okay?
36:52That's it, yeah.
36:54I wonder what's going on over there.
36:56I'm telling you, concentrating?
36:58Looks a little hectic over there.
37:00No, we good.
37:00All right, I bet.
37:01I bet.
37:05It's beautiful.
37:06Come on, Edith.
37:07You got the finish line, babe.
37:10Ten, nine, eight, seven, eight, five, four, three, two, one.
37:19Happy New Year!
37:21Good job, man.
37:25This is three feet.
37:26Three feet.
37:27Don't call it a comeback.
37:29If I was by the Mediterranean Sea and someone would give me this plate, I would be happy.
37:35I think it's a perfect combination.
37:36I'm proud of you.
37:38At this point, I'm not 100% confident the salmon is going to wow the judges.
37:43So, with the hope and the dream, this will all work out.
37:46We gon' throw it down till the sun comes up.
37:54All right, let's take a stab at your skewers.
37:58Dakari, tell us what you made.
37:59You guys have a sweet, heat, Thai chili salmon skewer with flame-kissed vegetables and a crushed cucumber salad.
38:08Dakari, I love the flavor profile and the sauce really well balanced.
38:13You are lacking a little bit of finesse.
38:15The cut of the salmon, sizing it with the vegetables.
38:18I want to see you start paying attention to those details to really take your dishes to the next level.
38:23Yes, ma'am.
38:23I do think the cook on the salmon is really nicely done.
38:26The vegetables I wish had more char in them.
38:29I would have liked to get these vegetables to have more of a level of doneness to them, but the
38:33flavor of the salmon is spot on.
38:35But overall, this dish did leave me desiring more from you.
38:39Appreciate it, man. Thank you.
38:40Edith, tell us what you made for us.
38:42Lamb tenderloin skewer with a glaze and a yogurt sauce.
38:52Yogurt sauce and lamb are a classic combination.
38:55The glaze that you have on them is delicious.
38:58However, the skewers came out a little dry to me.
39:02Ooh, mama mia.
39:04The sauce to me is the star of the show.
39:06The rest of it was really dry.
39:08The tenderloin is probably the most lean cut on the animal, and the cook on it is just over.
39:13So I'm going to be honest, both of these dishes really didn't blow me away.
39:17So whoever moves forward today, you're really going to have to put away whatever's been holding you back.
39:22All right, just give us a moment to discuss, and we'll be right back.
39:30I know that that wasn't A-plus work, which is what I would normally produce.
39:34And so whatever consequences come with it, I have to be okay with.
39:37How do you feel?
39:38I know this is not the perfect judging at all, but let's see.
39:48I hope I can make it.
39:50The brawler that's moving forward in this competition.
39:57Is Dakari.
39:58Yes.
39:59Yes, baby, let's go.
40:02I didn't beat Edith.
40:04Edith made a bigger mistake than I did.
40:05But this is another opportunity for me to cook again.
40:08I'm damn grateful for it.
40:09Sorry.
40:10Edith, it was great to cook with you.
40:13Thank you for your energy and your creative spirit.
40:15And I look forward to cooking with you on the grill, but in Italy.
40:21Edith, we've had a great time getting to know you.
40:23And we know that you're going to continue to do amazing things after this.
40:30I'll see you soon.
40:33Ciao.
40:34Ciao.
40:37I wish I had more time to show what I am able to do.
40:40But, you know, facing a new culture, facing the language.
40:44I can go home very, very proud.
40:46I go vacation now.
40:49Dakari, we really love that you stretched outside of your comfort zone with the flavors and the techniques that you
40:55use.
40:55And that's kind of what gave you the edge here today.
40:57I mean, Dakari, I have been saying since the time you've come onto my team that you've got a real
41:04chance at this.
41:05I need you to believe it as much as I do.
41:08Yes, ma'am.
41:08Okay?
41:09Because at times I think you really underestimate yourself and you second-guess yourself.
41:13Right?
41:14Your instincts are strong.
41:15Right?
41:16Yes.
41:16You can head on out and we will see you next time.
41:21Was there a smile?
41:22I did not see yet.
41:24Did I?
41:24Was there?
41:26Dakari's biggest weakness is that he just gets into his head and it's very difficult for him to bounce back
41:32from there.
41:33Have the resilience to say, okay, I got this.
41:36Yeah.
41:36Right?
41:38Did you guys know that Austin, Texas is the live music capital of the world?
41:43Oh!
41:45I love Doug's team!
41:46Each team will be making five Texas barbecue dishes.
41:50Yeah!
41:51I'm ready to get down.
41:52Y'all, we're fighting for our lives over here.
41:54No risk, no reward.
41:55It's gonna be close.
41:57But you got it.
41:57I'm not gonna let you down.
42:00Don't serve a rib that's not gonna be tender.
42:03Hopefully a miracle will happen.
42:05Come on, baby.
Comments