BBQ Brawl S06E01

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Transcript

00:00:00Another year, another title.

00:00:10Not so fast, Blaze.

00:00:15This is our town.

00:00:17And you're going down.

00:00:20They keep on coming.

00:00:21Let's brawl.

00:00:22We pick our teams from the best barbecue talent in America.

00:00:28I've won hundreds of barbecue awards.

00:00:30I'm a Tendoor master, simple as that.

00:00:32I just dropped it like it was hot.

00:00:34And they cook against each other for advantages.

00:00:37Every cowgirl for themselves.

00:00:40This separates the tent masters from the pretenders.

00:00:45Each week, the bottom team loses a brawler.

00:00:47Y'all better watch out.

00:00:49So let's find the next master of Q and get rid of this guy.

00:00:58Let's go.

00:00:59Let's go.

00:01:04Let's go.

00:01:06Let's go.

00:01:07Let's go.

00:01:08Let's go.

00:01:09Let's go.

00:01:10Let's go.

00:01:11Let's go.

00:01:12Let's go.

00:01:13Let's go.

00:01:14Let's go, Chef.

00:01:15First things first, I know who I be.

00:01:17Captain of the team, so I'll salute me.

00:01:20Many others tried, but that ain't real.

00:01:22Put the rack on me.

00:01:23I'm a scorer at will.

00:01:25This a dream come true, baby.

00:01:27All right, guys, let's make magic happen.

00:01:32Yep.

00:01:33Welcome to Star Hill Ranch, ladies.

00:01:35Teaming up on me already, I see, huh?

00:01:37Ever since we got that call from you,

00:01:39we have been preparing for this.

00:01:41I'm trained when you can't get in.

00:01:44We have been studying. We have been strategizing.

00:01:47This is called a dead meat lift.

00:01:49Because, Bobby, you are dead meat.

00:01:53You're in trouble, Bobby.

00:01:54We are so sick of your winning streak.

00:01:56Season after season, this ends right here and right now.

00:02:00All right, lots of talk, lots of words.

00:02:02Let's go see the brothers.

00:02:06So here we are in Austin, Texas,

00:02:08the barbecue capital of the world.

00:02:11I see cowboys, world champion pit masters,

00:02:14classically trained chefs.

00:02:15I'm just like, is this actually happening?

00:02:17Like, am I in a dream?

00:02:19Ooh, lots of action.

00:02:21Ooh. Salt, pepper, garlic.

00:02:23It's seasoned to perfection.

00:02:24Man, it's a 90 degree day out here in Texas.

00:02:28It's time for me to show the world what I came to do.

00:02:32And that's the win.

00:02:33Master Q.

00:02:34It smells good already.

00:02:35Yeah.

00:02:38What's up, brothers?

00:02:39How's it going?

00:02:40What's up, brother?

00:02:41Yay.

00:02:42Happy.

00:02:43Hey, brothers.

00:02:44What y'all doing?

00:02:45Oh, my goodness.

00:02:46Getting it done.

00:02:47So the first challenge is they have 30 minutes

00:02:50to make a barbecue sandwich using Texas toast,

00:02:53which is thick white bread.

00:02:55First impression means everything today.

00:02:58Bobby, Monique, and Antonia are my idols.

00:03:01I have to give them the best bite.

00:03:03We're so glad to have you guys here.

00:03:05We have the best barbecue and live-fire cooks in the country.

00:03:08And when this round is over, we're going to pick our teams

00:03:11for the rest of the season.

00:03:12Let's go, baby.

00:03:13Let's go.

00:03:14Yeah.

00:03:15All right, brawlers.

00:03:16This year, we're going to do something a little bit different.

00:03:18We're going to let one of you pick one of us.

00:03:21What?

00:03:22Oh, love that.

00:03:24So if you win this challenge, you get to pick your captain.

00:03:29No way.

00:03:31That's exactly what I want.

00:03:32I know exactly who I'm gunning for.

00:03:34Our suggestion is you better not choose Bobby

00:03:38because he's going down this year.

00:03:40That's our entire plan.

00:03:41Yeah, exactly.

00:03:42You should do that off the bat.

00:03:43All right, all right.

00:03:44The strategy is to conspire with Antonia to take Bobby down,

00:03:49then take Antonia out.

00:03:53Let's go, let's go, let's go, let's go, let's go, let's go, let's go.

00:03:55Greg, how are you doing?

00:03:57I'm great, Chef. How are you?

00:03:58Fantastic.

00:03:59I mean, you have such a legendary restaurant.

00:04:02If you're in the world of barbecue, you've definitely heard of Gatlin's.

00:04:05One of the legendary barbecue joints in Texas.

00:04:08And, you know, the chef is right there.

00:04:10Definitely made me realize that we are here playing for keeps.

00:04:13Why are you subjecting yourself to this?

00:04:14Hey, everybody needs a little pain with the pleasure, right?

00:04:18It's been 15 years since we opened those doors.

00:04:20We've been best barbecue restaurant in Houston, top 50 list, Texas Monthly,

00:04:24which is a huge deal.

00:04:26But there's a new barbecue restaurant that's opening up every other day.

00:04:30So I've got to be at the top of my game.

00:04:32Being the master of Q elevates my legacy in Houston barbecue and also around the nation.

00:04:38Greg, what are you cooking?

00:04:39We got a little Gulf Coast Redfish.

00:04:40Wow.

00:04:41So we got some arugula.

00:04:42Top that up.

00:04:43Got a lemon garlic aioli.

00:04:44This is a sandwich.

00:04:45All right.

00:04:46I like it.

00:04:47Greg Gatlin, very comfortable.

00:04:48He's confident.

00:04:49He's definitely in my top tier.

00:04:50You're back for more winning?

00:04:52Yes, I am.

00:04:53Artie beat me on Beat Bobby Flay with a chicken tandoori dish.

00:04:57I like the flavors that she plays with.

00:04:59I'd like to have her on my team.

00:05:01What are you making?

00:05:02Grilled chicken with mango chutney.

00:05:04That burnt mango is going to be sliced up and added in.

00:05:07I know you're a tough competitor.

00:05:09I can't wait to see what you do.

00:05:11Thank you, Bobby.

00:05:12My style of barbecuing is 100% not traditional.

00:05:16I'm a tandoori master.

00:05:17Just simple as that.

00:05:19I grew up in Mumbai, India.

00:05:21And I moved to America 12 years ago since then.

00:05:24I've been breaking the glass ceiling again and again and again.

00:05:28I've won chops.

00:05:29I've won guys grocery games.

00:05:31And yes, I have beaten Bobby Flay.

00:05:33I'm here to show the world that these gorgeous Indian flavors can hang with the rest of these pitmasters and bring home the wins.

00:05:41How do you feel being over here?

00:05:43I'm just so excited someone's representing Indian barbecue.

00:05:46I'm just excited that you're a team captain.

00:05:51It's such an honor.

00:05:53That is amazing.

00:05:54That looks great.

00:05:56I mean, nobody knows me as a barbecue pitmaster,

00:05:58but I have been working with Live Fire since my undergrad days in India.

00:06:02This season, with my spices and my Indian techniques, I'm here to compete.

00:06:07And competing means winning.

00:06:09No other option.

00:06:10What's up?

00:06:11I heard that you have 2 million followers on social media.

00:06:15You believe that? 2 million people want to follow me?

00:06:172 million? That's amazing.

00:06:19When I first started this whole barbecue journey, I didn't even know what social media was.

00:06:24My wife's like, you need to start getting on this.

00:06:26All right, guys!

00:06:27All right, guys!

00:06:28All right, guys!

00:06:29What I think will attract people to me is I'm a good old Southern boy.

00:06:32Even though I don't hear it, apparently I have a very thick Southern accent.

00:06:36Y'all know what time it is!

00:06:37It's time to go on for that bite, baby!

00:06:39And I have a pet pig, and his name is Butter.

00:06:43If I'm cooking, he's right there with me, and he sleeps in the bed with me.

00:06:48He's my best friend, no doubt about it.

00:06:50My signature barbecue style would be just down-home, Southern cooking.

00:06:55I cook good barbecue.

00:06:56I'm way more than an influencer.

00:06:58I compete.

00:06:59I win.

00:07:00I'm here to prove that to you.

00:07:02Tyron, what's happening over there?

00:07:04You have shrimp?

00:07:05I'm putting it right here in this cowboy butter.

00:07:07And some filet mignon.

00:07:08Surf and turf?

00:07:09Oh, boy.

00:07:10Stop it.

00:07:11This is the first time making a sandwich like this, you know?

00:07:14I like mixing up proteins, but normally it's the moo and the oink.

00:07:18But I'm here to make big, bold flavors and roll the dice.

00:07:22Make sure these shrimp don't overcook.

00:07:24Nobody like rubber shrimp shell.

00:07:25I'm a jail warrant by day, and I'm a barbecue warrior on the weekends.

00:07:30I've been burning the candle at both ends for 20 years.

00:07:34The kind of barbecue I make is traditional, done the old school way.

00:07:38It reminds me of my granddad, my father.

00:07:41Right now, I'm at the crossroads.

00:07:43Either I stay at the sheriff's office or go full-time barbecue.

00:07:47I haven't made the decision yet because of fear.

00:07:50If I win Master Q, it's gonna give me enough confidence to barbecue full-time.

00:07:58Arturo, I was so excited.

00:08:00I've actually seen a couple of your things on TV.

00:08:03Have you really?

00:08:04Yes, live fire.

00:08:05I mean, you are like the guru at that.

00:08:07That's what I do, you know?

00:08:08Just, you know, burn some whole animals, you know, over some fire.

00:08:11Skirt stick, I'm seeing.

00:08:12We're gonna do a little play on a carne asada, brugula, and cilantro on top with Texas toast, right?

00:08:18Oh!

00:08:19So, let's see what we can do there.

00:08:20I think this is the most critical week because the choices that we make are the choices that we have to live with and thrive under for the following weeks.

00:08:28I think with both Antonia and Bobby, everybody is sussing everybody out right now.

00:08:33What are you doing, Jason?

00:08:34I'm making a little banh mi.

00:08:35Oh, banh mi.

00:08:36Do you cook, like, Vietnamese food in your restaurant?

00:08:38It's in the restaurants, maybe not on an everyday basis.

00:08:40I think for me, sandwich challenge.

00:08:42Banh mi is my favorite sandwich.

00:08:43Go with your gut.

00:08:44Yeah.

00:08:45Cool.

00:08:46So, the skirt steak I'm grilling directly on top of the coal.

00:08:49Get as much char as I can on it.

00:08:50I like this move right here.

00:08:52Shows confidence.

00:08:53I'm team ABB.

00:08:55Anybody but Bobby.

00:08:56I'm anybody but Bobby because you got me on Beat Bobby Flay.

00:09:00It still doesn't sit right with me.

00:09:04I have six restaurants here in Texas, ranging from Texas barbecue to an Italian steakhouse to a little pizzeria.

00:09:11I cook like an F1 race car, man.

00:09:13I am full speed ahead all the time.

00:09:15I think I'm one of the best, and I just want barbecue brawl to be my chance at redemption.

00:09:21So, what's the strategy over here?

00:09:22I'm doing a little bit of a banh mi.

00:09:23Oh!

00:09:24Something fresh, bright, vibrant.

00:09:26That sounds delicious.

00:09:28I actually am really excited about Jason.

00:09:31He's making a banh mi.

00:09:32There are all of these really fresh ingredients which are going to balance off that skirt steak that he's putting in it.

00:09:38Yeah.

00:09:39And to me, I know this sounds really geeky, but what really excited me was the fact that his Texas toast is perfectly toasted.

00:09:46Yeah, they look great.

00:09:47Right?

00:09:48And it's such an important part of a good sandwich, right?

00:09:50Fundamental.

00:09:51I got a couple of people on my mind.

00:09:52Tell us who the couple of people are.

00:09:54I don't want to tell you guys who I like.

00:09:55Oh.

00:09:56Let me explain something to you.

00:09:57See, I'm already winning because you guys didn't even realize I'm listening to who you like.

00:10:02I'm not telling you who I like because we got to pick.

00:10:04And are you sure that what we are telling you is exactly what we feel?

00:10:07Exactly.

00:10:08Yeah.

00:10:09Let's see how good of a poker player you are.

00:10:10Listen.

00:10:11You said you like his Texas toast.

00:10:12I hope your husband heard that.

00:10:13Tony and Monique are like teaming up against me.

00:10:16But I like that because maybe they'll cancel each other out.

00:10:19And there I will, be standing at the end, victorious again.

00:10:26Oh, now it's getting hot.

00:10:30Hi.

00:10:31How are you?

00:10:32Great.

00:10:33How are you?

00:10:34What's going on?

00:10:35Are you making egg salad?

00:10:36No, pimento cheese.

00:10:37Pimento cheese?

00:10:38Yes.

00:10:39We're from South Carolina.

00:10:40I'm doing a grilled chicken with some barbecue seasoning.

00:10:42I'm not supposed to taste it, but it looks good.

00:10:43So I'm going to give it a taste.

00:10:44Let me mix it.

00:10:45Let me mix it.

00:10:46Weren't you on Food Star?

00:10:47Yes.

00:10:48How long ago?

00:10:49It was a little algo.

00:10:50Didn't have any gray hair back then, so it's been a while.

00:10:51Me neither.

00:10:52Me neither.

00:10:53So Kyle, where are you from in the Appalachian Mountains?

00:10:55So I'm in the very northeast corner of Georgia.

00:10:57And he makes moonshine.

00:10:58Imagine that.

00:10:59Do you really?

00:11:00Well, I dabble a little bit, you know?

00:11:01You dabble in a little bit of moonshine?

00:11:02Just a little bit.

00:11:03You got any on you right now?

00:11:04Uh, no.

00:11:05I couldn't bring that on a plane.

00:11:06They wouldn't let me.

00:11:07We got some pork tenderloin, uh, sorghum, mustard, apple cider vinegar glaze on that.

00:11:12And, uh, a lot of love.

00:11:13A lot of?

00:11:14I love that.

00:11:15Yeah, you gotta have a lot of love in this stuff.

00:11:16Ten minutes left.

00:11:20Ham and Gruyere?

00:11:21Yeah, I'm gonna do, like, a Monte Cristo.

00:11:23Some berry jam.

00:11:24Got a turkey breast I'm smoking up to put on there.

00:11:26I made a little, uh, habanero honey.

00:11:28We've got a sandwich just like it at one of my restaurants.

00:11:30Delicious.

00:11:31I actually love venturing.

00:11:32And the truth is, my background is a lot of live fire cooking.

00:11:36When I worked for Wolfgang Puck, we had a live fire pizza oven for making bread, for roasting

00:11:41meats.

00:11:42So for me, this is, like, where I shine.

00:11:43I'm coming in hot.

00:11:44Coming in hot to Texas.

00:11:46You guys might want to check that in there, all right?

00:11:49I see this pork is not cooking, so I have to pivot.

00:11:52Might have to adjust.

00:11:53Gotta get this pork broken down into smaller sizes that can cook quickly.

00:11:56Kyle.

00:11:57Yes, sir.

00:11:58Bobby Flay, nice to meet you.

00:11:59What's going on, my friend?

00:12:00How are you doing? You good?

00:12:01This is the guy I want to impress out of any of the captains.

00:12:03And here I am struggling with pork tenderloin that I've cooked a million times before.

00:12:08I'm lying.

00:12:09Right now, I'm struggling.

00:12:10But pork tenderloin should cook pretty quickly.

00:12:11It should.

00:12:12I know how to cook pork tenderloin.

00:12:14Does Bobby know that I know how to cook pork tenderloin?

00:12:16Not at this point.

00:12:17Just keep bringing the flavor.

00:12:18Thank you, Chef.

00:12:19Kyle, you good, man?

00:12:20I'm struggling, Chef.

00:12:21All right, come on.

00:12:22Pull this together, baby.

00:12:23You got it.

00:12:24You got it, man.

00:12:25You got it.

00:12:26I'm working.

00:12:28With my pork, I go directly on the coals.

00:12:32And I'm praying that this thing will cook in time.

00:12:35This is not cutting out.

00:12:37It's high stakes right now.

00:12:38Like, whoever wins this gets to choose their team captain.

00:12:41Nice.

00:12:42Who is going to be the captain that you choose?

00:12:44Who?

00:12:45Not Bobby, right?

00:12:46Not Bobby.

00:12:47Okay, good.

00:12:48You know, I might be wearing a dress, but I feel like a bull in a china shop right now.

00:12:53What's up, Rosalie?

00:12:54Feeling confident?

00:12:55You feeling nervous?

00:12:56Give it to me.

00:12:57Seven-year-old Rosalie is, like, so stoked to meet you.

00:12:58Oh, really?

00:12:59And 30-year-old Rosalie as well.

00:13:00Cool.

00:13:01So I'm doing a smoked fried chicken sandwich.

00:13:02Smoke fried.

00:13:03I hope I get your team, because your story is really, like, I've always related to it,

00:13:07because I always struggled in school growing up, and food was, like, my outlet.

00:13:10A little bit of, like, a learning disability in school?

00:13:12Yes.

00:13:13When I was a kid, I had to work with my hands.

00:13:15I needed vocational education, not a traditional, like, open English textbook.

00:13:19That wasn't going to work for me, and it sounds to me like Rosalie's got a little bit of the same.

00:13:23Well, if you win, you can pick me.

00:13:24Hell yeah.

00:13:25I really struggled in school.

00:13:27I learned that I had ADHD, and I learned that I was going to be successful if I wanted to.

00:13:31I just had to, like, figure out how to do it.

00:13:33So I started with a backyard fire pit, a few rigs, and a dream.

00:13:37And here I am now as a recipe developer and sponsored by some major brands of barbecue.

00:13:41I haven't won world championship barbecue competitions.

00:13:44If I don't have X amount of Michelin stars, I have Michelin tires.

00:13:47You know, I'm just a girl that has fought her way to get here, and I'm a frickin' badass.

00:13:52I've developed a really strong skill set, and I'm ready to take it to the end.

00:13:56Who's got the oranges on the grill?

00:13:58That's me.

00:13:59What are you doing with them?

00:14:00So I'm making an orange hot honey glaze for my smoked bread chicken.

00:14:03Okay.

00:14:04Florida girl.

00:14:05Florida girl, Rosalie.

00:14:06Yeah, and everything's been touched with seasoning, even my eyes now.

00:14:10You're breaking out the lobster already?

00:14:11I'm from Connecticut, man.

00:14:12I got to represent, you know?

00:14:13I like that.

00:14:14We're doing a little lobster roll, traditional hot butter Connecticut style, but we're churching

00:14:17it up a little bit with some spice and some herbs.

00:14:19You're gonna bring your James Beard Foundation nominations here?

00:14:21I'm gonna try to do it.

00:14:22Have you won a James Beard Award?

00:14:23No, always the bridesmaid, never the bride.

00:14:26Brawness, five minutes!

00:14:28Alex, you got a big piece of meat in your hand.

00:14:30I do.

00:14:31That's the way I roll.

00:14:32I think being a hostage negotiator, I'll be able to handle barbecue braw.

00:14:35It's like a girl after my old heart, she's like, I'm just gonna touch the coals right

00:14:39there.

00:14:40There's a huge satisfaction on the look of people's faces when they not only find out

00:14:43I'm in law enforcement, but when they also find out that I am known for cooking full animals

00:14:48over an open flame.

00:14:50What kind of butter do you have over there?

00:14:52I'm making a garlic herb butter to kind of do a take on a garlic bread with the Texas

00:14:56toast.

00:14:57Do kind of an Italian inspired skirt steak sandwich.

00:15:00You are a live fire wizard.

00:15:02Clearly.

00:15:03We're getting burgers?

00:15:05Mass burgers, baby.

00:15:06A little bit of that.

00:15:07Watch your sister sauce.

00:15:09This is Alabama's mass burger.

00:15:10Come on.

00:15:11For everyone who can't pronounce Worcestershire, that is the exact way that they should say

00:15:16it.

00:15:17Watch your sister.

00:15:18Okay, come along.

00:15:29What's the strategy in picking the team right over here?

00:15:32Be on my team.

00:15:33That's the strategy.

00:15:34Rude.

00:15:35My strategy, and I think Mani is on this with me, is that we pick Bobby's team for

00:15:40him.

00:15:41That's where I'm at right now.

00:15:42You don't know who I want though.

00:15:44I mean, here's the thing too.

00:15:45We get to pick a winner of this challenge.

00:15:47The winner of this challenge is going to choose one of us.

00:15:49I have a little ego like happening right now.

00:15:51It's like, what if we don't get picked in dodgeball right now?

00:15:54They know they're going to pick Robert.

00:15:56They think you're going to win this year.

00:15:57That's the problem.

00:15:58They know I'm due to lose.

00:15:59Let's check the odds in Vegas.

00:16:02Three and a half minutes.

00:16:04Woo!

00:16:05Yes, Chef.

00:16:06Alexandra, do not mess with my girl.

00:16:08She's a hostage negotiator.

00:16:09Yeah, don't mess with her.

00:16:11For sure.

00:16:14Okay, I gotta hurry for real, for real.

00:16:16Beautiful.

00:16:17Damn.

00:16:18Whoa.

00:16:19Give me some of that fried chicken.

00:16:20Ooh.

00:16:21Is that temp?

00:16:22It's crispy.

00:16:23I check on my pork.

00:16:25It is dry.

00:16:26But I need to do something.

00:16:27So I grab a little bit of mayonnaise and I put it in there.

00:16:29I toss it.

00:16:30And I start throwing it on the sandwich as fast as I can.

00:16:33Texas Toast Smash Burger.

00:16:35Can't beat it.

00:16:3620 seconds.

00:16:3720 seconds.

00:16:38It goes by quick.

00:16:39I'm wildly obsessed with Siren right now.

00:16:44He's got shrimp into the cowboy butter.

00:16:47Then he's got some filet mignon.

00:16:48It looks amazing.

00:16:49Very passionate guy.

00:16:52Oh my goodness.

00:16:55Look at where the shrimp at.

00:16:57Oh.

00:16:5810, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:17:07Time's up.

00:17:08Good job, man.

00:17:09Good job.

00:17:10Thanks for sharing the grill.

00:17:11Of course.

00:17:12Yeah.

00:17:13God dang it.

00:17:14Oh.

00:17:16My shrimp was in my cowboy butter by the smoker.

00:17:21Oh my goodness.

00:17:22I'm so shamed right now.

00:17:24I just want to crawl in the hole and live there.

00:17:28I let everybody down.

00:17:30My family, the great city of Owen, Iowa.

00:17:33I can't believe this is what I'm giving the team captains.

00:17:38First challenge done.

00:17:40Just 97 more to go.

00:17:42Oh.

00:17:51Okay.

00:17:52You had 30 minutes to make your best barbecue sandwich on Texas toast.

00:17:55All right, Fyron.

00:17:56Wait, where's the, you had said that you had shrimp.

00:17:58I got the turf without the surf.

00:18:00You had an idea.

00:18:02It didn't go your way.

00:18:03The fact that you served us something.

00:18:06Choosing a team is not only about what's the best bite, right?

00:18:09It's also about the tenacity.

00:18:11Thank you, chef.

00:18:12Okay, Arturo, tell us what you have.

00:18:14I have a plate on carne asada, some skirt, a little avocado, some jalapeno salsa.

00:18:19And the cook on the steak is exactly how you wanted it?

00:18:22It's a little bit under.

00:18:25We're holding our cards close to us, just so you know.

00:18:28Got you, coach.

00:18:29Because we can't tell him what we're thinking.

00:18:31I'm known as a talker.

00:18:32And sometimes I got to tell myself to just be a little quiet.

00:18:35Thanks, Arturo.

00:18:37Appreciate it.

00:18:38Thank you, chef.

00:18:39I look forward to seeing how well I do on that.

00:18:40All right, Tim.

00:18:41Okay, this is Bama's Texas Toast Smash Burger.

00:18:43What makes it Bama's Toast?

00:18:45It comes from the heart, baby.

00:18:46It comes from Bama.

00:18:48And you don't say Worcestershire.

00:18:49You say...

00:18:50Wash your sister sauce.

00:18:51Wash your sister sauce.

00:18:52I keep things simple.

00:18:54It's like my wife said, keep it simple, Steven.

00:18:56And that's what I live by most of the time.

00:18:59This is something my family loves.

00:19:00Thanks, Tim.

00:19:01Thank you, Josh.

00:19:02Appreciate it.

00:19:03Artie, for you I have a grilled chicken sandwich, mango chutney inside with some really burnt mangoes,

00:19:10as well as a fresh cilantro salad.

00:19:12Burnt mangoes.

00:19:13I was gonna say...

00:19:14What?

00:19:15I'm into that.

00:19:16I said that.

00:19:17But can you explain to me why you burned the mango like that?

00:19:20Well, mango is really sweet and these were pretty ripe.

00:19:23So, to get a little bitterness, to balance out the sandwich.

00:19:27You have competed on so many competitions.

00:19:30Why are you here?

00:19:31It's not enough.

00:19:32And I wanted some mentorship from either of you.

00:19:36Not Bobby.

00:19:37And...

00:19:38Did you see?

00:19:39She said either of you.

00:19:40She said either of you.

00:19:41She said either of you.

00:19:42Exactly.

00:19:43I'm picking you.

00:19:44Great.

00:19:45These are the flavors that I play with and I really appreciate that daringness to do that.

00:19:51Okay, Rosalie, come on up.

00:19:53All right, so we have a smoked fried chicken sandwich, hot honey orange glaze.

00:19:58What's in the dredging?

00:20:00Smoked paprika, cayenne, salt, pepper, garlic, onion powder.

00:20:03I also put it in the hot honey glaze.

00:20:06Touched everything.

00:20:08Orchid.

00:20:09Pimento cheese with shishito and grilled chicken thigh.

00:20:12What's the heat?

00:20:13Really the paprika, because I use the hot paprika.

00:20:16Do you love it?

00:20:17That's why you're asking?

00:20:18I'm not saying.

00:20:19I'm trying to get in your head.

00:20:20I'm not letting you know anything.

00:20:25I think one of my skills is that I see talent.

00:20:28Sort of up and coming or maybe a little stealth.

00:20:31I don't always take the obvious person, but there's something that I feel I can really play out over the weeks and weeks.

00:20:37Okay, Tyler.

00:20:38I'm from the great state of Connecticut and I did a lobster roll.

00:20:41Scallions, cilantro, mint, pickled shallot, and a little bit of chili.

00:20:44I thought it was kind of smart.

00:20:46Tell us more, Bobby.

00:20:50Alexandra?

00:20:51I made a skirt steak sandwich with pickled onions.

00:20:54I did a lemon zest arugula salad and burrata Italian barbecue sandwich.

00:20:58I think that your steak is nicely cooked.

00:21:00I wish you would have done a little bit better job toasting the bread.

00:21:03Yeah, me too.

00:21:05Thank you so much.

00:21:07Okay, Greg.

00:21:08So you got a grilled red fish sandwich on top of a lemon garlic aioli and a smoked chimichurri.

00:21:14So, Texas legend.

00:21:17How does it feel like to be representing Texas in that way?

00:21:19It's pretty cool, you know?

00:21:20Like, hey, you get out there, you put yourself out there, and whatever happens, happens, you know?

00:21:25I know your family's history.

00:21:26It's very famous.

00:21:27I'm curious why you decided to go with fish.

00:21:29I mean, it's fast enough, and I think it represents the Gulf Coast just as much as we do beef and stuff down here, so.

00:21:34Thanks, Greg.

00:21:35Thanks, guys. I appreciate y'all.

00:21:36Kyle, did you get the pork tenderloin on the sandwich?

00:21:39I did, barely.

00:21:40It's a sorghum and mustard glazed pork tenderloin with a little arugula salad.

00:21:47I know.

00:21:48What?

00:21:49I didn't say a word.

00:21:51You don't have to say a word. I know it's overcooked.

00:21:52Okay.

00:21:53The dressing of the sauce really helps it.

00:21:56The winner of this challenge gets to pick their own captain.

00:21:58I mean, I'd love it to be me.

00:22:00I know it's not gonna be me, but I'd love to just be able to say, yeah, I'm on Team Bobby.

00:22:04All right, I have made for you play on a Monte Cristo.

00:22:07I smoked some turkey, put the berry jam over the top of the turkey, a bunch of Gruyere cheese.

00:22:12I've got something like this on one of my menus, man, and I love it.

00:22:15You seem to be pretty comfortable and confident in this situation.

00:22:19I compete every weekend. That's what I do for a living.

00:22:22I've won about 80 competitions.

00:22:24Wow.

00:22:25I have won more barbecue awards than anybody else that has been on this show.

00:22:29The Jack, Memphis and May, King of the Smoker, you name it, I've won it.

00:22:33My barbecue style is hot and fast, directly over the fire.

00:22:36I can burn and turn any protein.

00:22:38I like to talk trash, get in people's heads.

00:22:40I can't quit until I've won everything.

00:22:42Just watch.

00:22:43I love the way you layered the different flavors and textures.

00:22:47Oh, do you really?

00:22:48Uh-huh.

00:22:49Right over here.

00:22:50Why are you telling him that?

00:22:51New Jack doesn't know how to play the game.

00:22:54Brad is a seasoned competitor, but I want Jason, I want Greg, I want Aarti.

00:23:01Misdirection is so important over here.

00:23:03I mean, that's what's going to get me the win.

00:23:06Jason.

00:23:07I made a little banh mi with a little skirt steak.

00:23:10Got a touch of a ginger lime aioli and some charred avocado.

00:23:14I saw you put this right in the coals.

00:23:15Right.

00:23:16Just to kind of get that extra char and flavor.

00:23:17It's actually a really smart way to go.

00:23:19Got some thoughts?

00:23:21Uh-huh.

00:23:22Hmm.

00:23:23All right.

00:23:24Let's go.

00:23:25That I'm only going to share with Monique.

00:23:27Ganging up on me.

00:23:29I'm deciding my top brawler based on execution.

00:23:32Seasoning, cooking technique.

00:23:34Those are things I can't teach in the next 10 weeks.

00:23:42You guys excited to see these guys?

00:23:44Yeah!

00:23:46For the next 10 weeks, the three of us will be your captains.

00:23:49Only one of you will win the title of Master of Q and a feature across Food Network's social platforms.

00:23:56Yeah!

00:23:57Woo!

00:23:58Let's go!

00:23:59You'll compete to earn your team an advantage in the team brawl.

00:24:03Unfortunately, the bottom team will be up for elimination.

00:24:07We've agreed that we all get one steal card.

00:24:10If our team is down to one brawler, we can steal anybody we want from either team.

00:24:16Always fair.

00:24:17I'm loving barbecue.

00:24:18Okay, before we pick our teams, we're gonna pick a winner of the first challenge.

00:24:22We've never done this before.

00:24:24And that person gets to pick one of us to be their team captain for the season.

00:24:28Whoa.

00:24:30I wanna be on Chef Leigh's team.

00:24:32He's won four out of five.

00:24:33He's a winner.

00:24:34I'm a winner.

00:24:35That's where I need to be.

00:24:36And the winner of the first challenge is... Archie!

00:24:43Good job.

00:24:45What?

00:24:46Oh, my God.

00:24:49Something about those flavors that just are intoxicating.

00:24:54I wasn't expecting that at all.

00:24:56Like, seriously.

00:24:57Well deserved.

00:24:58I don't look like a typical pit master.

00:25:00People still don't know about Indian barbecue.

00:25:03They look at me and, wow, do you really know about barbecue?

00:25:07But I won.

00:25:08And I'm gonna stick to that confidence through the rest of this competition.

00:25:13Archie, congratulations.

00:25:15I felt like your sandwich really highlighted the way that you love to represent yourself through food.

00:25:22The way that you used the...

00:25:25No, you're pitching her.

00:25:26I am pitching her, but I'm telling her why I love her.

00:25:28Oh, God.

00:25:30You have no shot.

00:25:34Archie, four wins out of five seasons.

00:25:37I mean, I'm just saying.

00:25:39Archie, the reason why you are over here is to put Indian barbecue on the map.

00:25:45Especially showing that Indian female barbecue chefs exist.

00:25:49Okay.

00:25:50Okay?

00:25:51Hello.

00:25:52That's what it's all about, right?

00:25:55Oh, thank God.

00:25:57All right, Archie.

00:25:58All right, Archie.

00:25:59Who do you choose as your team captain?

00:26:01No pressure.

00:26:02Um...

00:26:04What's going through your mind right now?

00:26:07Well, I just didn't know I would get this opportunity.

00:26:08So I didn't really think it through.

00:26:09Okay, well, you just won the Academy Award.

00:26:10Give a speech.

00:26:11Let's go.

00:26:12Go with your first gut instinct.

00:26:13Who do I pick?

00:26:14Oh, my God.

00:26:15This is so hard.

00:26:16Um...

00:26:17You gotta pick.

00:26:18There's only three of us.

00:26:19Girl, just say it.

00:26:20I don't know.

00:26:21I don't know.

00:26:22I don't know.

00:26:23I don't know.

00:26:24I don't know.

00:26:25Okay, well, you just won the Academy Award.

00:26:26Give a speech.

00:26:27Let's go.

00:26:28Go with your first gut instinct.

00:26:30Who do I pick?

00:26:31Oh, my God.

00:26:32This is so hard.

00:26:33Um...

00:26:34When the crowd is staring you in the face, would you crumble, would you fall down the grave?

00:26:39Or would you stand up and fight for your case?

00:26:42You gotta pick.

00:26:43There's only three of us.

00:26:44Girl, just say it.

00:26:48Antonia.

00:26:49Yes, she did!

00:26:54I definitely wanted to pick either Maneet or Antonia.

00:27:00It's okay.

00:27:01I'm gonna have my eye on you for 10 weeks.

00:27:05Maneet was definitely on my mind.

00:27:07My repertoire and her ingredients, we would do really well.

00:27:09But Antonia, I really don't know the realm of the cuisines that you do.

00:27:13I'm here to learn and do my best.

00:27:16Love you.

00:27:18I love that Archie won and then she picked me.

00:27:21Her flavors are just dynamic.

00:27:22Maneet, you get next choice.

00:27:24I do.

00:27:25So who do I want in my team?

00:27:26It's how I hire people.

00:27:28I want to hire a team that is going to deliver incredible, unexpected flavors.

00:27:33I was particularly blown away by the banh mi.

00:27:38Jason, I would love to have you as a part of my team.

00:27:43First round draft pick.

00:27:44I am ready to go.

00:27:46Maneet, amazing.

00:27:47What a ball of energy.

00:27:48Let's do this.

00:27:50My turn.

00:27:55Rosalie.

00:27:56No way.

00:27:58All right.

00:27:59Rosalie, you asked me by name, so you got it.

00:28:01This is a dream come true.

00:28:03Look forward to it.

00:28:04I'm going to go with...

00:28:09Tyler.

00:28:12For me, it all comes down to execution.

00:28:14And I thought your lobster was beautifully cooked.

00:28:16Thank you, chef.

00:28:17I am going to go with Greg.

00:28:19Nice.

00:28:22The baby takes his boys.

00:28:24Go!

00:28:27He's going to win the whole thing.

00:28:28I know.

00:28:29Greg, I've got to tell you, it's an honor to have you on my team.

00:28:32Look forward to it.

00:28:36Kyle.

00:28:38Nice.

00:28:40You ladies just yeed your last haul.

00:28:42That's right.

00:28:43I couldn't be happier.

00:28:44This is the team I wanted to be on.

00:28:45Kyle, I picked you.

00:28:46Because when we're in a bar and we get into a fight, we're good.

00:28:50I got you, brother.

00:28:51I got you.

00:28:52I think, you know, you were a little over-concerned that you overcooked your pork.

00:28:55Ultimately, I actually liked the bite a lot.

00:28:57Thank you, chef.

00:28:58I think you got a lot of potential to win this thing.

00:28:59We got this.

00:29:03Tim.

00:29:06Very interesting.

00:29:08Alexandra.

00:29:11I'm going to take Orchid.

00:29:13Nice.

00:29:14Nice.

00:29:15So my last and final pick will be...

00:29:19Last three picks.

00:29:20I'm just hoping after the embarrassment that I somehow end up on Bobby's team.

00:29:28Siren.

00:29:33Yes, yes, yes.

00:29:35Arturo and Brad.

00:29:37Can I get both of them?

00:29:38No.

00:29:39No?

00:29:41Arturo, I would like you to join my team.

00:29:47Brad, come on over.

00:29:48Yes, sir.

00:29:49Let's do it.

00:29:50Yeah!

00:29:51Yeah, Brad!

00:29:52I'm the last person picked, and all I'm thinking is, you know, the other two chefs, they

00:29:55are going to be up.

00:29:56You know, I'm going to be coming at it as hard as I can, gunning as hard as I can, and go

00:29:59Team Bobby.

00:30:01I cannot believe that I got you.

00:30:03I can't even.

00:30:04Honestly, I mean, you've won a kazillion competitions.

00:30:07My team is definitely winning.

00:30:08Woo!

00:30:09All right, everybody, team camp.

00:30:10Let's go.

00:30:11Let's go.

00:30:12Come on.

00:30:13What's up?

00:30:14Woo!

00:30:15Oh!

00:30:16What's up?

00:30:18This is for you guys to win or lose, okay?

00:30:20Don't forget it.

00:30:21The last thing I want to do is send you down a road that you don't want to go down, and

00:30:24then you get eliminated.

00:30:25That's my nightmare.

00:30:26I'm not interested in that at all.

00:30:27It's my nightmare, too.

00:30:28I don't do that.

00:30:29I can't get you eliminated.

00:30:30Gotcha.

00:30:31Just understand that, okay?

00:30:32Yeah.

00:30:33Because the judges, what they're looking at is you.

00:30:35It's very easy to get nervous.

00:30:36For me, it's all about execution, execution, execution.

00:30:40Time management, time management, time management.

00:30:42This is the team that I wanted.

00:30:45I chose the color red because red is, like, get the out.

00:30:51We are going to kick Bobby's ass, okay?

00:30:54Right?

00:30:55And that's what we are going to do.

00:30:56You guys ready to meet our judges?

00:30:58Oh, yeah.

00:30:59First, we have one of the fiercest competitors I know, chef and restaurateur, and one of the

00:31:04titans on Triple Threat, Brooke Williamson.

00:31:07Chef Brooke, diva of flavors.

00:31:11She's intimidating and awesome.

00:31:14Her palette is amazing.

00:31:15What's up, crawlers?

00:31:17Woo!

00:31:18Hello!

00:31:19Oh, hi.

00:31:20Hi.

00:31:21Next up, we have a legendary whole hog pit master, Mr. Rodney Scott.

00:31:28Hey, Rodney!

00:31:29When you think of the best pit masters, you think of Rodney Scott.

00:31:32Rodney Scott is the king of whole hog cooking.

00:31:34Rodney Scott.

00:31:35Rodney Scott.

00:31:36Ooh!

00:31:37I want to let you know what I'm looking for in the next Master of Q is consistency, creativity,

00:31:42and somebody that can make this guy like a vegetable.

00:31:47And, of course, our master of ceremonies, the most stylish guy at the barbecue, it's Carson

00:31:52Kressley.

00:31:53Oh, hello!

00:31:54Carson!

00:31:55Carson!

00:31:56Carson!

00:31:57Oh, my gosh!

00:31:58Carson!

00:31:59Carson!

00:32:00Carson Kressley, the king of all metaphors and puns.

00:32:03He's going to bring a lot of energy to the competition.

00:32:05I look forward to it.

00:32:06Hey!

00:32:07Carson!

00:32:08Carson!

00:32:09Carson!

00:32:10You little barbecuties, are you ready for your first brawl?

00:32:13Yeah!

00:32:14Let's go!

00:32:15All of you come from very different parts of the barbecue world.

00:32:18This first brawl is about bringing your style together with that of your new teammates.

00:32:23And your captains will take the lead.

00:32:26Ooh.

00:32:27We're calling this one Follow the Leader.

00:32:29Your captain will cook their signature barbecue dish, and you all need to build a cohesive

00:32:34feast around it, including one additional entree.

00:32:38Only one.

00:32:39Wow.

00:32:40While still showcasing your personal style.

00:32:42You will have one hour to cook.

00:32:45Okay.

00:32:46And it's such a sweet little tradition that we never eliminate anyone on the first week.

00:32:52Thank God.

00:32:53Well, it's over.

00:32:56This is an elimination challenge.

00:32:59Ooh.

00:33:00This is terrifying.

00:33:01You know, I don't want to lose the first challenge, and then also go home first.

00:33:04I've got to really bring something out.

00:33:06Now, you know we're not messing around this year.

00:33:08Are y'all ready to brawl?

00:33:09Yeah.

00:33:10Let's go.

00:33:11Let's go.

00:33:12Let's go.

00:33:13Let's go.

00:33:14Let's go.

00:33:15Let's go.

00:33:16Let's go.

00:33:17You can't stop us.

00:33:18The other way, Antonia.

00:33:19Hi, Kyle.

00:33:20How are you?

00:33:21Bobby, you came in dead last.

00:33:22One on earth.

00:33:23Ooh.

00:33:24This year is going to be tougher than ever.

00:33:29Mineet, I love her flavors.

00:33:31She understands the competitive landscape, and she comes at it in a way that's very delicious.

00:33:36Antonia is deeply competitive.

00:33:39Give me the other one.

00:33:40I actually like watching her lose because it's kind of funny watching her lose.

00:33:44So they're ready to bring it big time.

00:33:46So I'm going to have to really be on my game.

00:33:47What's up, cowboy?

00:33:48What's up, girl?

00:33:49Tight corners.

00:33:50All right.

00:33:51Move it or lose it.

00:33:52I actually like the idea of this being a follow the leader challenge because I think

00:33:56probably a lot of these brawlers came in here feeling like I'm going to go in there

00:34:00and cook a perfect steak and show them what I can do.

00:34:02Right.

00:34:03But it's a good test to see how you can be a team player.

00:34:06So there's probably a lot of inner monologue happening.

00:34:09Sure.

00:34:10And I think this is a really sort of hard first trial, especially for an elimination challenge.

00:34:15Yeah.

00:34:16Cooking with new people.

00:34:17Got personalities that have to merge together in the beginning of that first competition

00:34:21cook.

00:34:22So guys, I do this dish called patrani machli.

00:34:24It's going to be a halibut.

00:34:25I'm going to be marinating it with coconut, mint, cilantro, ginger.

00:34:29Then I'll wrap it up in a banana leaf and I'll cook it on the grill.

00:34:32Okay.

00:34:33Okay.

00:34:34So the theme of my feast is celebrating the global aspect of barbecue.

00:34:39I'm going to make a rack of lamb with a gremolata that's going to incorporate mint, parsley,

00:34:43a little bit of the blood orange zest.

00:34:44I think I'm going to do a little cauliflower, put it on a smoker and then some eggplant.

00:34:47I'm going to char with some curry sauce underneath.

00:34:49Oh, that sounds amazing.

00:34:50What about you?

00:34:51I'm going to get some beets.

00:34:52I'm going to throw them right in the coals.

00:34:53Okay.

00:34:54A little crushed pecan, maybe a little balsamic.

00:34:55What about you, Greg?

00:34:56What are you going to do?

00:34:57A grilled cabbage salad, roast off some peanuts, masala, seasoning on top of that.

00:35:01Love it.

00:35:02These are the two things that I really want.

00:35:03Smoke, smoke, smoke, smoke, grill.

00:35:05We need that.

00:35:06If I'm running over there, use me.

00:35:07Say, hey, Manit, can you get me a lime?

00:35:09Can you get me a lemon?

00:35:10She has mom energy.

00:35:11Yeah.

00:35:12Well, she's a mom.

00:35:13Team Manit.

00:35:14Team Manit.

00:35:15Let's go.

00:35:16Someone have the pine nuts?

00:35:18Are you making a pesto ribeye?

00:35:19Oh, ribeye.

00:35:20Yeah, I'm making a pine nut crusted ribeye.

00:35:24I think one of the biggest strengths that I have is that I am very direct, very upfront,

00:35:28very loud.

00:35:29I'm not timid in any way.

00:35:31So, Jason got all the cauliflower.

00:35:33I got one.

00:35:34Okay, how many?

00:35:35How many did he get?

00:35:37He got three, I believe.

00:35:39Does he need three?

00:35:40Jason, do you need all three cauliflower?

00:35:43You want to borrow a cauliflower?

00:35:44I don't want to borrow it because I'm not giving it back.

00:35:46You could have picked me first.

00:35:47Woo!

00:35:48You had your chance.

00:35:49Do you need three cauliflower?

00:35:53So, the dish that I'm going to do, I'm going to do the Texas Longhorn, okay?

00:36:01There's going to be lemon pepper shrimp that's going to go along with it, high nut pesto that's

00:36:05going to go over it.

00:36:06I think doing, you know, a shrimp and a steak, it's going to be very easy for them to build

00:36:10around.

00:36:11I kind of just let everyone decide what they wanted to do.

00:36:13I'm going to do a smoked pork tenderloin and put some of my spicy royal gold muster

00:36:18sauce.

00:36:19Okay.

00:36:20Creamed spinach.

00:36:21Great.

00:36:22Garlic, onions, spinach, heavy cream.

00:36:23Okay, perfect, perfect.

00:36:24And I'm going to do a roasted cauliflower with a roasted tomato chutney underneath and

00:36:29then...

00:36:30Grilled avocado with grapefruits, pistachio, herbs.

00:36:33Okay, amazing.

00:36:34Everything just needs to be like...

00:36:36I can still feel the effect of that massive letdown in the first challenge.

00:36:42I feel like the weakest link.

00:36:45I'm not as refined as these other chefs, but I'm going to cook what I cook every weekend,

00:36:51that's pork.

00:36:52And if I mess this up, I will send myself on.

00:36:55For us with the rub, should I go with traditional with salt, pepper, garlic, or should I just go

00:37:00in and hit it with the grandpas?

00:37:01You bring your grandfather in any chance you get.

00:37:04Okay.

00:37:05Grandpas, okay?

00:37:06Yes, yes.

00:37:07Here's the thing.

00:37:08I am here to assist you in the game.

00:37:11Yes.

00:37:12Okay?

00:37:13You know how to cook.

00:37:14That got you here, okay?

00:37:15That's right.

00:37:16That's right.

00:37:17There you go.

00:37:18Whatever spirit...

00:37:19Woo!

00:37:20Let's go!

00:37:21Bring that into your pork tenderloin.

00:37:23We're winning this.

00:37:24Hi, Bobby.

00:37:25Let's get some focus, okay?

00:37:27So basically, I'm going to do like the Texas-sized ribeye, something southwestern.

00:37:31So we can do like the south and the southwest.

00:37:33Okay.

00:37:34Okay?

00:37:35Beans run across the southwest and the south.

00:37:36I'll go ahead and do some type of an Appalachian soup bean.

00:37:39So it might play on some pintos, a little bit of pork in there.

00:37:42Awesome.

00:37:43What do you got?

00:37:44I'm thinking a esquite salad, so I'm going to do some Mexican street corn,

00:37:46but then make it into a nice cold salad.

00:37:47What's that?

00:37:48The cotilla, mayo, paprika.

00:37:49Love it.

00:37:50Awesome.

00:37:51Brad, what are you thinking?

00:37:52I'm going to do like a southern barbecue sauce.

00:37:54And if I can get chicken, I'm going to get chicken.

00:37:56If I can, I'm going to grab the salmon.

00:37:57So you're doing the second entree?

00:37:58Oh, yeah.

00:37:59I'm doing the second entree.

00:38:00Chicken.

00:38:01Okay.

00:38:02Good chef.

00:38:03What about you?

00:38:04Well, originally I was thinking salmon with some onions on top, but we're working as

00:38:05a team, so I could do a side.

00:38:06Why does Brad get to do protein?

00:38:08And I don't.

00:38:09I am so pissed about this.

00:38:11Like, man.

00:38:12Look, Rosalie was the first pick.

00:38:14I was the last pick.

00:38:15It's important for me to make a protein to impress on these judges that I know how to cook.

00:38:19I could do a side.

00:38:20I could do potatoes.

00:38:21You know, steak and potatoes.

00:38:22Got to have it.

00:38:23So southwest, southern, I could do some scalloped potatoes.

00:38:27Cheesy, creamy.

00:38:28An hour.

00:38:29I can add some flavor.

00:38:30An hour.

00:38:31Yes, I can add some flavor to make it tie in with everything everyone's doing.

00:38:33Brad, what are you going to cook on?

00:38:35I'm cooking on the drum.

00:38:36Okay.

00:38:37I need to use the drum for the potatoes too, though.

00:38:39I'm going to have a whole ass cast iron.

00:38:40You think we can make some cornbread to go with those soupings?

00:38:42We could.

00:38:43Can I do a hot honey for the cornbread?

00:38:44Perfect.

00:38:45Okay.

00:38:46Just make sure your potatoes are cooked.

00:38:47I got you.

00:38:48Okay.

00:38:49The one dish that I'm really worried about actually is Rosalie's potatoes.

00:38:51It's a very risky dish to make in an hour, but we'll see.

00:38:55You feel like you got this on lock?

00:38:57Um, yeah.

00:38:58Okay.

00:38:59Okay.

00:39:00I am making a ribeye with a bunch of different chili peppers.

00:39:12Yum.

00:39:13I'm going to do a relish with tomatillos, tomatoes, serrano chilies that are charred.

00:39:18So we have one hour to make a feast that's centered around the captain's entree.

00:39:22We need to actually add one extra protein and then a bunch of side dishes.

00:39:26We're going to open the gates really focused and strong.

00:39:31So I am making salt potatoes and Bobby asked me if I can make them with only an hour.

00:39:35Hey bud, I'm going to leave this open.

00:39:36Since you're next to it, can you just keep an eye on it for me?

00:39:38Yep.

00:39:39Make sure it doesn't boil over.

00:39:40I need to parboil these potatoes because they're not going to be cooked if I just throw

00:39:42them on the smoker.

00:39:43Jeez.

00:39:44All right.

00:39:45Anyone want to create some cheese for me?

00:39:47Brad, where's your chicken at?

00:39:49My chicken's over here on the drum.

00:39:50You good?

00:39:51I'm good right now, yeah.

00:39:52I got a barbecue sauce rolling over here.

00:39:54I'm going to add a little Fresno chili in there to drag it further south.

00:39:57We might get down into Arkansas maybe today.

00:39:59I got the biggest chip on my shoulder right now, so we'll come out here and make everybody

00:40:02regret not picking me.

00:40:03Damn.

00:40:04Yeah, right?

00:40:06My favorite thing about Brad is he's no BS.

00:40:09He does not doubt himself at all.

00:40:12So Brad, he's won a lot of competitions.

00:40:15He's won Memphis in May, looks very confident back there.

00:40:18And he doesn't believe in less than first place.

00:40:22Put your chicken where your mouth is.

00:40:24You put chicken other places, it never turns out well.

00:40:26Hot.

00:40:27We got the Texas boys with the New Jersey girl.

00:40:32I think we're heading over there.

00:40:33There you go, baby.

00:40:34There you go.

00:40:35Hot.

00:40:36Hands off steam.

00:40:38Hot.

00:40:39Chef Monique Shohan.

00:40:41Yes, Chef Antonia La Passa.

00:40:43What are you guys doing over there?

00:40:44I am making sure that Bobby loses.

00:40:47That's what I'm doing over here?

00:40:48What are you doing?

00:40:49Trying to get my thing to work.

00:40:51Your thing to work?

00:40:52Yeah, my...

00:40:53There we go.

00:40:54Never mind, I got it.

00:40:55Everyone, it's okay.

00:40:58I got the machine to work.

00:41:00I'm getting ready to wrap up the halibut.

00:41:02The first thing that I do before I grill my fish is wrap the whole thing so that some of the smoke, it permeates into the fish.

00:41:10I think you can throw this on.

00:41:12Got it.

00:41:13I'm going to make the second one.

00:41:15So, Monique has chosen to make a dish called Petrani Machali, which is a, like, coconut mint marinated halibut that she's wrapping in banana leaf.

00:41:23Ooh, that sounds fun.

00:41:25Petrani Machali.

00:41:26Sounds delicious.

00:41:27It does sound delicious.

00:41:28It does sound delicious, but it also sounds hard to pair other dishes to it.

00:41:32Offset or right on top?

00:41:33Ah, right on top.

00:41:34But let's keep an eye on it.

00:41:37But Mineet is very good at directing the whole kitchen, which I think is very smart if you want a cohesive beast.

00:41:43Okay.

00:41:44How are we doing?

00:41:45How does it look?

00:41:46We're doing good.

00:41:47Beautiful.

00:41:48We got this, guys.

00:41:49We're just trying to follow the leader.

00:41:50Oh, my God.

00:41:51You guys are absolutely amazing.

00:41:53Done, done, done.

00:41:54You know, Alexandra is smoking the lamb.

00:41:57And then we have Jason, who is making the three-color smoke cauliflower.

00:42:03Greg is making this smoked cabbage salad.

00:42:07And then finally, we have Arturo, who has taken the beef, thrown it directly on the charcoal.

00:42:13Arturo is somebody who is a maestro when it comes to open-fire cooking.

00:42:18This is my happy spot right here, you know?

00:42:20This is a good spot.

00:42:21I'm the chef and owner of Blanco River Meat Company, and we specialize in open-fire catering.

00:42:27My cooking style is rustic, old-world, firewood, whole animals.

00:42:32I'm a rancher, I'm a farmer, and I have a big blended family.

00:42:36So there's nine of us? Eight of us?

00:42:38I don't know.

00:42:39I'm paying for them all, so they're all mine, right?

00:42:41I'm here to show my family what I was put on this earth to do, and that's to cook.

00:42:48Guys, try this.

00:42:49Oh, yeah.

00:42:50That has a really nice heat.

00:42:53That's fresh.

00:42:54I make the marinade.

00:42:56Coconut milk, mint, cilantro, fresh ginger, some lime, some lemon, some salt.

00:43:02Put it in a large bowl.

00:43:04I do a technique which is called dhungar.

00:43:06Arturo, you want to give me one charcoal which is like blazing hot?

00:43:09Blazing hot?

00:43:10Yeah.

00:43:11Gotcha.

00:43:12This is an Indian way of smoking, okay?

00:43:14So what we've done is we've gone ahead.

00:43:16This is charcoal, okay?

00:43:18Right now I'm doing this.

00:43:20And come on, let's help me.

00:43:22Yeah, help me do this.

00:43:24Can you already smell the smoke?

00:43:25Yeah.

00:43:26And this method in India is called dhungar.

00:43:28Dhungar?

00:43:29Dhungar.

00:43:30Yeah.

00:43:31I love that.

00:43:32Love that.

00:43:33So the smokiness that you get into the marinade is absolutely amazing.

00:43:36Who's got the butter?

00:43:38Chef Bobby Flay.

00:43:39What's up?

00:43:40When did you decide to do Texas Longhorns?

00:43:43When did I decide?

00:43:44Yeah.

00:43:45When you decided.

00:43:46Just right now.

00:43:47When you saw me grab mine?

00:43:48Yes.

00:43:50I love him.

00:43:51Yes.

00:43:52That's exactly when.

00:43:53Yes.

00:43:54Head to head with Antonia.

00:43:55She's got the big Texas-sized steaks as well.

00:43:58But she's going to do sort of a surf and turf kind of thing with some prawns.

00:44:01It's very Benihana of her.

00:44:04I love Benihana.

00:44:05I do too.

00:44:07And Minnie, did you catch the shrimp?

00:44:11In the hat.

00:44:12Yeah.

00:44:13And then the egg with the volcano.

00:44:14I used to work there.

00:44:15Did you really?

00:44:16That was my first job.

00:44:18So Antonia is doing kind of barbecue version of surf and turf.

00:44:23What do you think that says about her style as a barbecuer?

00:44:25I mean, I think Antonia is someone who doesn't shy away from flavor, but also loves to incorporate

00:44:30some classic technique.

00:44:31Right.

00:44:32She's an incredibly solid competitor.

00:44:34She also loves to mentor.

00:44:36How's everyone feeling?

00:44:37You feel good?

00:44:38Party fast like a Camaro, baby.

00:44:41I'm just trying to survive.

00:44:43I'm staying alive.

00:44:45Oh, that's what I'm trying to do right now.

00:44:48I know if I don't perform, I'm going home.

00:44:51So I'm bringing out the big guns, my grandpa's rub, and my royal gold barbecue sauce.

00:44:56In the royal gold, we got mustard, black pepper, salt, garlic.

00:45:00This is a hit everywhere I go.

00:45:02People love that royal gold.

00:45:04Grandpa was a pit master, and he taught me a lot.

00:45:07By using some of his old school recipes, I got to show up and show out.

00:45:11That's delicious.

00:45:12What's chunky in there?

00:45:13What's chunky is the stone ground mustard.

00:45:16Delicious.

00:45:17I know by watching Thyrin cook that he is going to be very good at a lot of things I'm not good at.

00:45:23The guy whipped up a sauce in like six minutes.

00:45:25All of a sudden, he's like, sauce is done, chef.

00:45:27And I'm like, jeez, how'd you make a sauce that fast?

00:45:30Chef said, my sauce is good.

00:45:33There you go.

00:45:34Woo!

00:45:35What kind of internal temperature are we talking about?

00:45:37I want to get it at 140.

00:45:39I'm going to go, I'm going to say 135, okay?

00:45:41Okay.

00:45:42Thank you, chef.

00:45:43Antonia is a beast, and I couldn't be more happy to be on her team.

00:45:47We got the top pick already.

00:45:49I mean, come on.

00:45:50Then we got my man T right here.

00:45:52Doing a little pork tenderloin.

00:45:54We got Tyler back here.

00:45:56Beast in the kitchen.

00:45:57Tickle to death.

00:45:58I need you to step away from my Longhorns.

00:46:02Thank you, sir.

00:46:03Worry about your own Longhorns.

00:46:05You know, it's kind of funny.

00:46:07Bobby's won four out of the last five seasons of Barbecue Brawl,

00:46:11and yet he wasn't chosen first as a captain.

00:46:15What?

00:46:16Right?

00:46:17That's interesting.

00:46:18I kind of love that.

00:46:19I wonder how that made Bobby feel.

00:46:20Probably a little butthurt.

00:46:21Yeah.

00:46:22Hold on.

00:46:24I forgot to mention.

00:46:25There is no competition.

00:46:26Pay attention.

00:46:27Hope you're listening.

00:46:28Team Bobby, what's happening?

00:46:30Hey, what's going on, Mr. Rodney?

00:46:32I'm good.

00:46:33How you doing?

00:46:34Doing well.

00:46:35How about yourself?

00:46:36Good.

00:46:37Glad to be here.

00:46:38What's happening, Bobby?

00:46:39Right here.

00:46:40I got some Texas Rib-Eyes Longhorn situation.

00:46:42They look good.

00:46:43They look good.

00:46:44You're going hard.

00:46:45You're going strong.

00:46:46Yeah, exactly.

00:46:47But how do you feel about not being chosen first?

00:46:48Hey, you know what?

00:46:49That's all right.

00:46:50I got my eye on Artie.

00:46:51I heard her.

00:46:52She said I either want Antonia or Mineet.

00:46:54My name wasn't even in the equation.

00:46:56Wow.

00:46:57After you, man.

00:46:58I'm going to visit with some of the rest of your team.

00:47:00Sounds good.

00:47:01Good luck.

00:47:02I feel like I need a step stool.

00:47:03Yeah.

00:47:04Sorry.

00:47:05I'll come down if we're here for you.

00:47:06Yeah, yeah.

00:47:07So tell me what we're making.

00:47:08So I've got some Appalachian soup beans in the works.

00:47:10Appalachian soup beans.

00:47:11Little pintos.

00:47:12Uh-huh.

00:47:13A little bacon in there, onions, garlic, a little chicken stock.

00:47:15Okay.

00:47:16Let the Appalachian style come out.

00:47:18I think so.

00:47:19I think so.

00:47:20On the brawl.

00:47:21Yes, sir.

00:47:22All right, man.

00:47:23Good luck with everything.

00:47:24Thank you, sir.

00:47:25This little region that's often neglected, often overlooked, and doesn't have a strong barbecue

00:47:31tradition.

00:47:32And I want to change that.

00:47:33My food is delicious.

00:47:34It's unique.

00:47:35A marriage of Southern comfort food, mountain food, hillbilly food.

00:47:39It's just like the food version of a warm hug.

00:47:42I know the other brawlers are going to be thinking, here's this little hillbilly that has no idea what in the world he's doing.

00:47:48I can't wait to show them I've got what it takes to win.

00:47:52I'm a competitor.

00:47:53I'm the mountain man.

00:47:55How we doing?

00:47:56Oh, my God.

00:47:57It's you.

00:47:58Scallop potatoes.

00:47:59It's me.

00:48:00How's it going?

00:48:01Just a guy.

00:48:02I'm Rosalie.

00:48:03Nice to meet you.

00:48:04Not going to lie.

00:48:05I originally wanted to do the second protein, but someone got to me, got to it first.

00:48:07So I pivoted and said, I'll do the side.

00:48:09So I'm doing some scallop potatoes.

00:48:10I've got purple and potatoes real quick.

00:48:12So then I can marry this together, letting this pick up some smoke.

00:48:16Then I'm throwing it on the drum so I can get it nice and crispy on top.

00:48:19Nice.

00:48:20No vegetables over here, brother.

00:48:21No vegetables.

00:48:22No vegetables.

00:48:23No vegetables.

00:48:24All right, good luck.

00:48:25I just need some more cream.

00:48:26I'm waiting for those damn potatoes to boil.

00:48:27That boiler was whipping, and now it's just not going.

00:48:30So are you sure this is on?

00:48:32I have no idea.

00:48:33I've got my potatoes on the boiler, but it's not working.

00:48:35I'm not sure what to tell you.

00:48:36I'm sorry.

00:48:37And now I feel like I can lose my entire dish.

00:48:39All right, green egg or a drum?

00:48:41Which one's open?

00:48:42I need something hot.

00:48:43Yeah, give me one sec.

00:48:44One sec.

00:48:45That boiler wasn't working, so I'm boiling potatoes right here.

00:48:48OK, I can move.

00:48:49I can move if you need this drum.

00:48:50Just let me know.

00:48:51I'm going to need to put them on quick, so.

00:48:52We're not messing around this time.

00:48:54This is a win or go home.

00:48:56We boiling yet?

00:48:57Yeah.

00:49:02Give me some fire.

00:49:03I need it ripping.

00:49:04This is the dish I can make with my eyes closed,

00:49:06and I'm struggling with the potatoes the entire time.

00:49:08Oh, there's a fire.

00:49:09All right.

00:49:10That worked.

00:49:11Camp counselor.

00:49:12Skills right there.

00:49:15I'm getting on the sauce right now, so.

00:49:16All right.

00:49:17I think Rosalie's a little bit all over the place.

00:49:19I thought it was a very risky dish to make.

00:49:21I told her that.

00:49:22I can help you, but I can't really cook for you.

00:49:24You got to bring it yourself.

00:49:26I just need to get this going,

00:49:27because I want this cheese sauce to pick up smoke.

00:49:29So once I get it going, it's going to sit on the offset

00:49:34until my potatoes are ready.

00:49:3530 minutes, brawlers.

00:49:3730 minutes left.

00:49:38What's that?

00:49:39Paprika?

00:49:40A little smoked paprika.

00:49:41Yes, sir.

00:49:42Okay.

00:49:43Let those things soak up those juices.

00:49:44Yep.

00:49:45Kyle's making some gorgeous beans.

00:49:47He's got some bourbon in there.

00:49:49They're kind of sweet.

00:49:50A little bit of spice.

00:49:52I mean, this guy is a cook.

00:49:53I can see it.

00:49:54I'm so happy I picked him.

00:49:55Let me say one thing to you about this.

00:49:56What you got?

00:49:57As much as pork you put in there is fine.

00:49:59Just remember to make some that's really crispy

00:50:02to put on the top.

00:50:03Hurt.

00:50:04You know what I'm saying?

00:50:05Don't just lose the texture in the beans.

00:50:06You can have them in there if you want,

00:50:07but just reserve some for crispiness.

00:50:09Understood.

00:50:11Can't go wrong with that.

00:50:12Smokey, porky, delicious.

00:50:16How's this corn looking?

00:50:17Hot man charred up.

00:50:18Yeah, I think a little bit longer.

00:50:19Yeah, right?

00:50:20Yeah, yeah, yeah.

00:50:21I think so.

00:50:22It's not going to hurt it.

00:50:23Looks good.

00:50:24Orchid, how you doing?

00:50:25Good.

00:50:26My corn's cooking.

00:50:27I'm going to take this.

00:50:28Take as much as you want.

00:50:29No, I got it.

00:50:30I'm good, I'm good.

00:50:31You sure?

00:50:32That's all I need is sprinkle on top.

00:50:33I'm good.

00:50:34So Bobby and Orchid, they go way back.

00:50:35Oh, they do?

00:50:36She was on Food Network Star way back in the day.

00:50:37Oh, wow.

00:50:38Bobby judged her.

00:50:39And now here's a twist.

00:50:40They're working together.

00:50:41It was crazy to be selected to be on Food Network Star.

00:50:43But what happened that summer, none of us were expecting.

00:50:46The business grew and my life completely changed.

00:50:49For the last 21 years, I have been running One Hot Mamas and raising all three of my kids.

00:50:55But I'm about to be an empty nester.

00:50:58Winning BBQ Brawl would reintroduce One Hot Mamas to the world again to make sure that the restaurant stays successful.

00:51:05The stakes are higher than ever.

00:51:0730 minutes, brawlers.

00:51:0930 minutes left.

00:51:10Kyle, you still need that lard.

00:51:11I'm walking over there.

00:51:12I need some eggs as well.

00:51:13Eggs?

00:51:14Like a half dozen eggs?

00:51:15Eggs, lard, and that's it?

00:51:17Eggs and lard's all I need right now.

00:51:18Eggs and lard.

00:51:19So if I'm making Appalachian soup beans, you can't have pintos in the mountains without having cornbread, too.

00:51:25This is for the cornbread?

00:51:26Yeah.

00:51:27How are we going to get it cooked in 30 minutes?

00:51:28We got to go.

00:51:29Yep.

00:51:30Getting it on here just a second.

00:51:31So it's a little gutsy doing almost two dishes in one with the cornbread and the beans.

00:51:36But I want to impress my teammates.

00:51:38I want to impress Bobby.

00:51:39That's the cornbread, brother.

00:51:40Knock into that.

00:51:41Looks good.

00:51:42Rising.

00:51:43It's rising.

00:51:48I want it delicious and beautifully presented.

00:51:50Yes, ma'am.

00:51:51Y'all know Rodney.

00:51:52He's not crazy about veggies.

00:51:53So I'm going to add my crevy cream and cheese and butter.

00:51:56I mean, come on.

00:51:57It don't get no better than that.

00:51:59You need more seasoning.

00:52:00What kind?

00:52:01Salt.

00:52:02More salt or more Parmesan cheese?

00:52:04Hey, Theron.

00:52:05Hey, can you grab me some Parmesan cheese?

00:52:07Yeah, I'll grab some Parmesan cheese.

00:52:09Parmesan and barbecue?

00:52:11This is Alabama barbecue.

00:52:13I'm coming, Chef.

00:52:14Of course, Big T to the rescues.

00:52:16Hey, man, I got you, Bama.

00:52:17Go.

00:52:18Here you go, Chef.

00:52:19Your Parmesan cheese.

00:52:20Thank you, boss.

00:52:22Well, people call me a social media influencer.

00:52:25But I'm way more than that.

00:52:27Barbecue's been a part of our life for a long time.

00:52:30So probably what's influenced my style the most is my dad.

00:52:33He had this old 55-gallon drum made into a grill.

00:52:37My dad was like Superman to me.

00:52:39He was a go-getter.

00:52:40And then, you know, 20, 20, he had his stroke.

00:52:44And at the blink of an eye, just stopped.

00:52:49And it was tough to watch.

00:52:53I think about him all the time.

00:52:56It's just, he died too early.

00:53:02I want to win it for him.

00:53:03Of course, I want to win it for me, my family, my friends.

00:53:06But he was my rock.

00:53:10I want to win it for him.

00:53:12At 29 minutes, I'm going to take the lamb out.

00:53:20Okay.

00:53:21I'm going to slice it up.

00:53:22And then I'm going to get it on a high heat.

00:53:23Get a nice char on both sides.

00:53:24Okay.

00:53:25I'm going to fry up these Fresno chilis.

00:53:26Okay.

00:53:27Add them on top.

00:53:28Okay.

00:53:29So it's going to be like lamb, lamb, lamb, gramolata.

00:53:30Lovely.

00:53:31With my gramolata, I'm adding mint, parsley,

00:53:34a little bit of oregano, and then the blood orange zest

00:53:38is going to add a really nice flavor that's going to pair well

00:53:40with the meats dish.

00:53:42Lovely.

00:53:43Flavor, flavor, flavor.

00:53:45That's what we are looking for.

00:53:46Okay?

00:53:47Flavor, flavor, flavor.

00:53:48Come on now.

00:53:49Roddy, I'm making your favorite beets over here.

00:53:52I know you love beets, buddy.

00:53:53I got you.

00:53:54I got you.

00:53:55I hear the challenge.

00:53:57Roasted beets is something that I do all the time.

00:54:01It's really, really fantastic.

00:54:02And I put them directly in the coals,

00:54:04and that's what I really want to showcase is the use of fire.

00:54:07How do we look?

00:54:08How do the beets look?

00:54:09They're good.

00:54:10About five more minutes, and I'm going to pull them off.

00:54:12Perfect.

00:54:13And do you have everything else for the beets?

00:54:14Yes, I got everything.

00:54:15The nuts are toasted.

00:54:16I'm just smoking this a little bit,

00:54:17and I think we're golden.

00:54:18Love it.

00:54:19Love it.

00:54:20Okay, what are we doing?

00:54:21We got bacon now?

00:54:22I'm just in case I want a little, you know,

00:54:24more meatiness in that vegetarian dish

00:54:26just for garnish on top.

00:54:27So we got 25 minutes, guys.

00:54:29I want to start plating in like the next 15, okay?

00:54:31Okay.

00:54:32Yes, chef.

00:54:33I want to compliment Antonia's steak

00:54:36with a nice cauliflower and sweet potato side,

00:54:39but there's a nice rich element missing,

00:54:42and I feel like just a few shards of bacon right on top

00:54:45would really be delicious.

00:54:48Hello, hello, Team Antonia.

00:54:50Hey.

00:54:51How you doing?

00:54:52How are you?

00:54:53Good, Carson.

00:54:54Good to see you.

00:54:55Huge fan, huge fan.

00:54:57You have excellent taste.

00:54:58Thanks, Carson.

00:54:59Oh, my goodness.

00:55:00I got to go check on his pork.

00:55:01Okay, check on your pork.

00:55:02Don't let me sabotage you already.

00:55:04Oh, my goodness.

00:55:05So tell me about your team.

00:55:07I lost my sauce.

00:55:08Hold on.

00:55:09Uh-oh, I hate when that happens.

00:55:10Here it is.

00:55:11I found it.

00:55:12Okay.

00:55:13I love a good chimichurri.

00:55:14So this is going to go on your...

00:55:15That's going to go on the steak.

00:55:16Exactly.

00:55:18Oh, wow.

00:55:19You like that?

00:55:20It's surprisingly like Parmesan-y.

00:55:22Yeah, there's some Parmesan cheese in there.

00:55:24There's some herbs.

00:55:25I wasn't expecting that.

00:55:26It was delightful.

00:55:27Thanks.

00:55:28And you.

00:55:29Oh, hi, Carson.

00:55:30How are you?

00:55:31Hello, hello.

00:55:32I'm great.

00:55:33Look at you and the Supremes.

00:55:34The Supremes, indeed.

00:55:35Oh, wow.

00:55:36Doing a nice little dish of some grilled avocado, grapefruit.

00:55:38Okay.

00:55:39And then a maple syrup, soy, and fish sauce vinaigrette.

00:55:42It's going to be nice and bright.

00:55:43My signature barbecue style is chef-driven barbecue.

00:55:46You don't normally think of barbecue in Connecticut.

00:55:49You don't.

00:55:50I had a barbecue restaurant.

00:55:51I lost it around COVID.

00:55:52No, I'm sorry.

00:55:54Losing this restaurant haunts me to this day.

00:55:56But I'm here to prove that I can come back from a failure and make something great.

00:56:03And RT, way to slay the first challenge out the gate.

00:56:07Thank you so much.

00:56:08Yeah.

00:56:09I'm a little shocked, but stop it.

00:56:11No, don't be shocked.

00:56:12Embrace it.

00:56:13And that was a great thing that you did.

00:56:15All right.

00:56:16I got to go.

00:56:17Okay.

00:56:18Bye.

00:56:19Bye.

00:56:20Say love you.

00:56:21Bye.

00:56:22Okay.

00:56:23Love you.

00:56:24Bye.

00:56:25What are you.

00:56:26What are you looking for?

00:56:27I know.

00:56:28I'm just seeing what you're doing.

00:56:29I know.

00:56:30Come on.

00:56:31It's very good.

00:56:32This is how it's done, Bobby.

00:56:33I think he's worried.

00:56:34How are you doing?

00:56:35I'm good.

00:56:36I'm here, aren't you?

00:56:37Listen, I don't like that you're on this team.

00:56:38I think you got it.

00:56:39I think you got it.

00:56:40I can see right now the shadow of worry that is eclipsing Bobby's face.

00:56:46Hi, Monique.

00:56:47How are you doing?

00:56:48Good, how are you?

00:56:49Good to see you, Greg.

00:56:50Hey, how are you?

00:56:51Great.

00:56:52All right, so what's the plan today, guys?

00:56:55Ready?

00:56:55Yes, ready.

00:56:57Oh, wow.

00:56:58Oh, wow.

00:56:59What's the rub on that?

00:56:59So this is a halibut.

00:57:01It is a kind of a...

00:57:01I need to smoke this as well.

00:57:02I smoke this as well.

00:57:04The fish is looking great.

00:57:06The next thing that I do is I get some banana leaves.

00:57:09Then I put a generous amount of the marinade.

00:57:12The fish goes right on top of it.

00:57:14Some more marinade.

00:57:15I wrap it up, and then I have to cook it over charcoal.

00:57:19And what's your plan?

00:57:20Are you and Antonia kind of teaming up to take Bobby down first?

00:57:24Is that the goal here?

00:57:25Please, Bobby is so, so history.

00:57:27He's in trouble.

00:57:27We're just letting him be on his show.

00:57:29That's what it is.

00:57:32Jason?

00:57:33Yes, ma'am.

00:57:33How are you?

00:57:34I'm good, you?

00:57:35Great.

00:57:35Just out here hanging out in Central Texas, cooking some Indian food.

00:57:38I mean, that sounds like every day for you, huh?

00:57:40Absolutely.

00:57:43Is that a lime yogurt?

00:57:44Yeah, I'm going to do it kind of on top.

00:57:46I kind of went with a little veggie curry on the side,

00:57:48some charred cauliflower on top, like a little kind of warm salad,

00:57:52and then top it off with this little lime yogurt with some saffron.

00:57:55Yum!

00:57:56Let's do a little charred eggplant kind of side.

00:57:57I plant too as well?

00:57:59I, in my own mind, am thinking that the eggplant

00:58:02might be a little bit of an overkill, but it's rich,

00:58:05it's luxurious, it's got a ton of flavor.

00:58:08It's going to be the perfect complement on this cauliflower.

00:58:1120 minutes to go.

00:58:13Get out the way.

00:58:13We won't ever lose.

00:58:14I said, ooh, ooh, get out the way.

00:58:17Those rib eyes are going to be a perfect medium well by now.

00:58:19Don't worry about it.

00:58:19You're good.

00:58:20The rib eyes not even on.

00:58:24Watch my pine nuts over there, please.

00:58:26Yes, ma'am.

00:58:27Hey, Chef, do anybody need help, Chef?

00:58:28I'm here to help.

00:58:30My team has a great morale.

00:58:32They're like, what do you need?

00:58:32How can we help taste this?

00:58:34All the things.

00:58:35When you want me to start platin'?

00:58:36Well, you're fine for right now.

00:58:38Chef, you want to taste again?

00:58:39But at the same time, I almost want to call my therapist.

00:58:41I'm like, how did I get all the people on my team

00:58:44that just need me to, like, boost them up?

00:58:48Antonia has a chimichurri that I actually tasted

00:58:52because I'm, like, a food detective now.

00:58:54And it was the best thing I've ever eaten.

00:58:59Oh, wow.

00:59:00So I'm imagining that slathered on the ribeye.

00:59:03I mean, I'm having, I'm having impure thoughts.

00:59:09You need more seasoning.

00:59:10Deal.

00:59:12Good amount of salt.

00:59:13Yep, keep going.

00:59:13I'm going to go more nutmeg.

00:59:15Let's go more nutmeg.

00:59:19It needs to go down more.

00:59:20Okay.

00:59:21I made a solid first impression,

00:59:24so pressure is on to perform.

00:59:26Are you going to puree it?

00:59:27Um, I can, or I can just leave it chunky.

00:59:31I'm definitely second-guessing.

00:59:32I removed some of that liquid.

00:59:34Yeah, keep it, keep it cooking for as long as I think

00:59:36and get a blender set up in case we need it.

00:59:38Does that make sense?

00:59:39Yes, it does.

00:59:40I go to check on my bacon.

00:59:42One minute, it's not cooked,

00:59:43and then I turn my back to it, and it's burnt.

00:59:46The bacon got burnt.

00:59:48No.

00:59:49What was that going on?

00:59:49Burnt.

00:59:50Bacon.

00:59:50We only have 12 minutes to go.

00:59:52Oh, you need, like, five or six to start and finish plating.

00:59:56It doesn't give her a lot of time to redo that bacon.

00:59:59I hope that wasn't integral part of the dish.

01:00:03I'm not going to lie.

01:00:04I'm stressed.

01:00:05I've definitely let Antonia down.

01:00:08I have not earned her trust,

01:00:10and I don't want us to all go to the campfire because of me.

01:00:14Ah.

01:00:1712 minutes, brawlers.

01:00:1812 minutes, chef.

01:00:19I, uh, burnt the bacon.

01:00:29I saw that.

01:00:29I don't think you need it.

01:00:30We've got corn.

01:00:31We've got all the other stuff.

01:00:32All right.

01:00:32I'm trying to get out of my head as quickly as possible.

01:00:37I push myself because I know there are so many Indian women out there who feel like they can't even have a real career.

01:00:45So every single day I need to pick myself up and tell myself, Aarti, you've got this.

01:00:51It needs to go down more.

01:00:52Okay.

01:00:53Yeah.

01:00:53Just speak up.

01:00:54Just go ahead and do it.

01:00:56Make mistakes.

01:00:57Fall down.

01:00:58Cry.

01:01:00Show up for yourself.

01:01:01You may get in trouble, but guess what?

01:01:04You may be loved.

01:01:05Chef, look at those sweet potatoes.

01:01:07It's like custardy inside.

01:01:10I love it.

01:01:10Brawlers, 10 minutes left.

01:01:13You all right?

01:01:13Those look beautiful already.

01:01:15Yeah.

01:01:16Good crust.

01:01:16I think this is a perfect entree because it's a great cannabis for lots of Southwestern flavors.

01:01:21So I'm making a fresh relish with tomatoes and tomatillos and charred chilies.

01:01:26This is beautiful.

01:01:27Just absolutely beautiful.

01:01:28I want to eat that.

01:01:29Let's go.

01:01:30Good?

01:01:30Oh, yeah.

01:01:31How's the butter looking?

01:01:32Oh, thank God.

01:01:33These are crusty.

01:01:34Because I decided to do cornbread with my beans, Rosalie offers to make a hot honey butter to go along with my cornbread.

01:01:41Free facial.

01:01:42Rose, honey butter looking all right?

01:01:43Huh?

01:01:43Honey butter looking okay?

01:01:45Oh, yeah.

01:01:45It looks great.

01:01:46Sweet.

01:01:46Is it done?

01:01:49So I'm putting my scallop potatoes together to get on the smoker, and Kyle is asking me where the honey butter is.

01:01:54Can I do a hot honey for the cornbread?

01:01:55Perfect.

01:01:55Okay.

01:01:57You want me to do it, him?

01:01:58I thought you made the honey butter.

01:01:59You didn't want it.

01:02:00No, did you have honey butter?

01:02:01Is that what you're doing?

01:02:01No, I thought you made honey butter.

01:02:02No, no, no.

01:02:03I asked you how your honey butter was doing.

01:02:05Gotcha.

01:02:05No worries.

01:02:06No, what's that glaze on there?

01:02:08Because you're pointing at that one.

01:02:09This right here?

01:02:10No, on the Santa Maria.

01:02:12But you want honey butter.

01:02:13I got you honey butter.

01:02:14I got butter right here.

01:02:15Honey butter or hot honey butter?

01:02:15I got you brother.

01:02:18We'll fix that communication.

01:02:21Bobby, can you give us a taste?

01:02:24It's cotillo on top.

01:02:25Cilantro, lime, a little bit more seasoned.

01:02:26Yeah, but it needs to be like...

01:02:28Thicker?

01:02:29I've got more.

01:02:29No, not thicker.

01:02:30You're going to thicken that up?

01:02:32No, no, no.

01:02:32I'm good.

01:02:33Okay.

01:02:34It needs to be a little bit looser in my opinion.

01:02:36A little bit looser.

01:02:37Yeah.

01:02:38Team Bobby still looks a little unsettled with so little time left.

01:02:42It needs seasoning too.

01:02:44Okay.

01:02:44Gotcha.

01:02:44Ten minutes to go.

01:02:46Ten minutes left.

01:02:47All I do is suck.

01:02:49So I have the steak in the smoker first, and then it goes onto the grill, putting a little

01:02:54bit of butter on it to kind of cook that center a little bit more.

01:02:57My shrimp are absolutely perfect.

01:02:58You know, they're butterflied head on, so you want to go ahead and just give it a little

01:03:01bit of a suck, a little bit into the spicy mayo, you know, it's meant to be eaten with

01:03:07your fingers.

01:03:07Oh, they need like hot towels for it.

01:03:10All right, chef.

01:03:10This is it.

01:03:11You're like...

01:03:12The money shot.

01:03:17Do a little bit of zest in it.

01:03:19Right before we serve it, we'll do a little bit more salt just to finish.

01:03:22Chef Antonia told me, she's like, look, this needs to be the best cream spinach of your

01:03:26life.

01:03:26So that's what I'm focused on.

01:03:28Would I rather be cooking a protein?

01:03:30A hundred percent, but I wouldn't take that from Thyra in no way, no how.

01:03:33That's just not me.

01:03:34Look at that.

01:03:35Yes.

01:03:35Look at that.

01:03:36Thank you, Sheel.

01:03:38Okay.

01:03:38Now, when you slice it, slice them a little thicker, okay?

01:03:42Beautiful.

01:03:43Look how gorgeous.

01:03:44Yes.

01:03:44You're going to just a little bit of salt right in the center, okay?

01:03:47Yes, yeah.

01:03:47And that's going to go all the way through.

01:03:48And then when you line them up and you sauce it, you're good.

01:03:52Okay.

01:03:52Okay?

01:03:52I think the biggest wild card is actually Thyra.

01:03:55I think that he was very nervous in the first cook, so we didn't really get a good showing.

01:04:00But right now, I believe that he cooks, like, from the deepest parts of his soul.

01:04:04Like, I can feel it.

01:04:06Come on, Beats.

01:04:07Come on.

01:04:14It's going pretty quickly.

01:04:15I mean, it went by fast, but, you know, the less you think about it, the more time you have.

01:04:22No, that literally makes no sense, but hey, Chef.

01:04:24How are we doing?

01:04:24Good.

01:04:25We're almost done.

01:04:25Okay, fantastic.

01:04:26What else is there?

01:04:27What are we doing with the broccolini?

01:04:28Um, I can, I was debating on if I should char it really quickly and use it as kind of a base on the plate.

01:04:33I think we should.

01:04:34Okay.

01:04:34Do you want me to put something on it?

01:04:35Salt, pepper?

01:04:36Um, salt, uh, salt, pepper, garlic powder.

01:04:38I actually am, um, really, really impressed at Alexandra.

01:04:43I was expecting her to blossom later on in the competition, but the lamb chops grilled to perfection.

01:04:50I did put some garam masala in it because the garam masala will give it, will tie the dishes together.

01:04:55Nice, absolutely.

01:04:56So that's what we're going to say.

01:04:57Okay, thank you, Chef.

01:04:58Garam masala is going to add that international flair to it.

01:05:02Good stuff, good stuff, good stuff, good stuff.

01:05:03I'm making grilled cabbage with the garlic chili fish sauce topped with roasted peanuts.

01:05:08Do you have more peanuts?

01:05:09Yes.

01:05:10Eat this because the peanuts are completely raw.

01:05:12Ah, okay.

01:05:13Ah, man.

01:05:14My peanut topping isn't coming together right now, so Monique has a little trick up her sleeve.

01:05:18Do we have more peanuts?

01:05:19Right here.

01:05:19Yes, go.

01:05:21We're going to take those peanuts and we're going to flash fry them.

01:05:23Then we're going to season these with some brown sugar, some chat masala, and a little salt.

01:05:28Yes, now we look at it, okay?

01:05:30There we go, all right.

01:05:31Okay, now go ahead, let it sit for a minute.

01:05:34Okay.

01:05:34Once you can taste it, I think this would be fantastic.

01:05:37Start.

01:05:38I open the foil and I get this amazing coconut mint cilantro facial, and that's what it is

01:05:47all about.

01:05:47It smells great.

01:05:49I love it.

01:05:50I love it, yeah.

01:05:52I got gloves, what do you do?

01:05:53Put some herbs on both sides.

01:05:55This is a big bulky piece, so I definitely need the help of my team to plate it.

01:06:01Beautiful.

01:06:02Five minutes to go.

01:06:03It's getting hot, y'all.

01:06:08Those chicken, oh my God.

01:06:10Those look good.

01:06:11So in most cases, I just put the scalloped potatoes on the smoker to get crispy, but this is not

01:06:16hot enough.

01:06:16So in this heat of the moment, I grab a torch and I just start torching my potatoes.

01:06:21With five minutes, you guys start thinking about, like, not setting yourself on fire.

01:06:25It's pretty encouraging, Chef.

01:06:27Now, Rosalie, she's like a tiny bull in a china shop.

01:06:30It can be a little scary working next to Rosalie sometimes.

01:06:33Don't go up in flames on day one.

01:06:34I need you.

01:06:35Yes, Chef.

01:06:36Put my glove on.

01:06:37We need to hustle.

01:06:39We need to lay it all out.

01:06:40We need to get it on.

01:06:42Fight, fight, fight.

01:06:43Won't stop until we go.

01:06:44Everybody good?

01:06:45I can help.

01:06:46How are the beans going?

01:06:47Pulling it off.

01:06:48I'm concerned I added too much cream in there, but it is what it is.

01:06:53Two minutes.

01:06:53We good, guys?

01:06:54Good.

01:06:55Good.

01:06:56A little quick trick.

01:06:57Everyone's out.

01:06:58Ten, nine, eight, seven, six, five, four, three, two, one.

01:07:08Let's eat.

01:07:09Nice, nice, nice.

01:07:11Nice, nice, nice.

01:07:12Good job, sis.

01:07:13Good job.

01:07:14I mean, I think our dishes taste good.

01:07:16I really do.

01:07:17You don't want to lose somebody on day one.

01:07:19I'm just trying to get to know these people, you know?

01:07:21Somebody has to go home, though.

01:07:23Somebody.

01:07:23It looks beautiful.

01:07:24Oh, my God, you guys.

01:07:25That was a lot.

01:07:26I have no idea if they're going to like anything.

01:07:28We didn't, I mean, we're tasting everything individually, but we have no idea how it eats together.

01:07:32We're going to see.

01:07:32It's our first day.

01:07:33It's our first day of school.

01:07:35We'll see how we did.

01:07:36Hopefully, no one from my team goes home.

01:07:37Yes!

01:07:39Winners win, baby.

01:07:41It would have been easier to make the usual suspects that you think when it comes to barbecue,

01:07:45but I think everybody has pushed themselves out of their comfort zone and served something

01:07:50which is delicious.

01:07:52I'm sure that my team is going to be safe tonight.

01:07:54I love me some money, baby.

01:07:56Yeah!

01:08:05Hello, team Monique.

01:08:06Hello, judges.

01:08:08Welcome.

01:08:08Our approach was a global barbecue feast.

01:08:12So, what I have made is a smoked halibut wrapped in a banana leaf and thrown on the grill.

01:08:19Monique, what a smart way to impart barbecue smoky flavor into a steamed piece of fish.

01:08:27Spice kicks in there perfectly.

01:08:29You know, I never thought it would absorb as much through the banana leaf.

01:08:32I'm surprised. It's great.

01:08:34No ifs, ands, or hella buts about it.

01:08:37Oh, thank you.

01:08:38So good.

01:08:39So I made lamb chops with a gremolata, fried Fresnos, and a broccolini with gra marsala.

01:08:46I'm really impressed by the flavor on the lamb. It's great.

01:08:49Almost a little overcooked, but still yet tender.

01:08:53I really love the cook on this broccolini. I think it's a fun bite of crunch.

01:08:58I just want to taste more of that gra marsala.

01:09:00All right, should we move on to the beets?

01:09:02I fire-roasted the beets. I made a honey goat cheese, and I made a balsamic glaze.

01:09:07I was a little worried that you wouldn't be able to get these beets all the way cooked, and they're not.

01:09:11But I like that. It's giving you a little bit of crunch. It all works really well together.

01:09:16I didn't get the balsamic, and I didn't get the smoke.

01:09:19Okay.

01:09:19But overall, I would taste it again.

01:09:21I understand.

01:09:24Next up, let's do the cabbage.

01:09:25I went with the grilled cabbage, garlic chili, and fish sauce dressing with chopped masala.

01:09:30Peanuts. Get some heat. You get some spice.

01:09:32Yes.

01:09:33Yeah, and I hope you got a little acid as well, so.

01:09:36It's hot, but it's not so hot that you're, like, in distress.

01:09:40Yeah.

01:09:41I love it. I keep going back for more, but I love danger.

01:09:45There we go.

01:09:45All right, let's move on to the cauliflower.

01:09:50You've got cauliflower, tomato ginger curry underneath, and then the saffron sauce on top is labneh, saffron, and, like, a little baba ganoush.

01:09:57Oh, my gosh, I need a guidebook for this dish.

01:10:00It's an adventure getting through this bowl.

01:10:02I think the cauliflower is cooked really nicely.

01:10:05It's got some char on some pieces, but, like, that saffron flavor is kind of overwhelming a few of the more delicate flavors.

01:10:12Got it.

01:10:13All right.

01:10:13Thank you, Team Manit.

01:10:15Phenomenal.

01:10:15Really delicious.

01:10:16Thank you, judges.

01:10:16Thank you so much.

01:10:21All right, Team Antonia, that was a hard act to follow, but I am sure you have led your brawlers to a very tasty place.

01:10:28So I did a Texas longhorn ribeye, and then you just have some charred prawns, lemon pepper, with a hot sauce aioli right there on the side.

01:10:36Yes, I'll start.

01:10:37Oh, okay.

01:10:37Sure.

01:10:38Is that a good thing?

01:10:39Steak is just great.

01:10:40The buttery flavor on it.

01:10:42The prawn shines through.

01:10:44Great job.

01:10:45Yeah, the prawns are fantastic, and there's flavor throughout.

01:10:48Very delicious.

01:10:50Next up is Phyron.

01:10:52That's my pork tenderloin with Grandpa's rub on it with royal gold mustard sauce with a little vinegar twang to it.

01:10:59I get the twang.

01:11:00I get the sweet.

01:11:00I get the spice.

01:11:02It's delicious.

01:11:03Thank you, Chef.

01:11:03The pork loin's perfect temperature is tender.

01:11:06Grandpa's spices, you can taste them in there.

01:11:09Grandpa liked a lot of sugar, too.

01:11:11Mm-hmm.

01:11:12Yes.

01:11:12But it's great.

01:11:13Redemption, baby.

01:11:14Redemption.

01:11:15So that is a good old decadent cream spinach.

01:11:20He thought about you, Rodney.

01:11:21He was like, cream first, spinach second.

01:11:23Yeah, yeah, yeah.

01:11:23I appreciate you looking out for me.

01:11:25But the cream is like overpowering here.

01:11:29Gotcha.

01:11:30It's a really classically made bechamel.

01:11:32It's rich.

01:11:33It's creamy.

01:11:34It's perfectly seasoned.

01:11:36Oh, yeah.

01:11:37The cheese sauce is, like, incredible.

01:11:40But I think it needs either more spinach to balance out the ratio.

01:11:44Or just put some meat in it.

01:11:45Just some meat in it.

01:11:46It does need one more element just to balance out that richness.

01:11:51I guess I added too much maybe heavy cream.

01:11:54But, hey, you know, nothing you can do at this point.

01:11:56Next up, what do we have here?

01:12:00Avocado, grapefruit, pistachio, and then a sauce that's ginger, soy sauce, and maple syrup.

01:12:06This salad is really deceiving.

01:12:08It's actually much punchier than it presents, balanced with this really bright vinaigrette.

01:12:13Yeah, I like the char on the avocado.

01:12:16I did it for you.

01:12:17I would have eaten more than one spoonful of this behind closed doors.

01:12:21That's high praise.

01:12:22You can take the rest home, chef, if you want.

01:12:25Okay, last but not least, our team.

01:12:27We have turmeric smoked cauliflower and sweet potatoes with an heirloom tomato chutney.

01:12:33How did you cook these sweet potatoes?

01:12:35Directly into the charcoal.

01:12:37You can tell that they were cooked in some smokiness, but it's not overwhelming smoke.

01:12:41It's more char.

01:12:42I like what you did.

01:12:42I can get that smokiness out of the cauliflower, but it's missing a little something in that sweet potato.

01:12:49Like, maybe even just some sea salt.

01:12:51Okay.

01:12:51Thank you, Team Antonia.

01:12:54Thank you, guys.

01:12:55Thank you, y'all.

01:12:56Good job.

01:12:57Good job.

01:12:58Good job.

01:13:01All right, Team Bobby, last but certainly not least, what did you make for us?

01:13:05So we have a feast that we are calling South by Southwest.

01:13:09It starts off in the Southwest with Texas-sized bone-in ribeye, a glaze of three different chilies.

01:13:17Okay.

01:13:17So the char on the steak, gotta say, it's great.

01:13:20Perfect char.

01:13:21So gratifying.

01:13:22And the meat is, you know, beautifully cooked.

01:13:25Should we move on to the chicken?

01:13:26We're calling this last-picked chicken.

01:13:28We're going across Arkansas, and we turn left, you know, put a little Fresno chili in the barbecue sauce for a little bit of heat, and then just a quick pickle.

01:13:34This chicken looks like competition chicken, like pillows.

01:13:38And the glaze, the sweetness, and the spice is kind of balanced just right.

01:13:42The sauce is a little bit sweet, and so therefore, I really appreciate this quick pickle.

01:13:47It kind of balances out the whole bite of food.

01:13:49This is a really well-done chicken dish.

01:13:51Thank you, Chef.

01:13:52I did what I set out to do with this chicken.

01:13:54The draft was based on this dish right here.

01:13:56I'm pretty sure I wouldn't be the last pick.

01:13:58Should we do the corn?

01:13:59Let's do the corn.

01:14:00I prepared for you today a grilled eschite salad.

01:14:04I really like that hit of fresh oregano and the herbs in there, but I would have loved a little bit more lime.

01:14:10Yeah, I think it's surprising, delicious.

01:14:13To agree, a little zing of the acid would help.

01:14:15Okay.

01:14:16Okay, how about the beans?

01:14:18So tonight I whipped up some Appalachian soup beans, and that's served with cornbread and hot honey butter.

01:14:24So what are soup beans?

01:14:26Is that saucy beans?

01:14:27It's saucy beans, yeah.

01:14:29Oh, that's my screen name on Grindr.

01:14:32Saucy beans.

01:14:33I will say these beans are luscious, and that crunchy bacon on top is really welcome.

01:14:41And when you get the cornbread and the hot honey all together, it's a great bite.

01:14:46It's like the Appalachian Cinnabon.

01:14:48Take that to the bank.

01:14:49I'm going to make a fortune.

01:14:51All right, the apple pie.

01:14:52No.

01:14:54No, this is Southwest scalloped potatoes.

01:14:57Oh, beautiful.

01:14:57You definitely can taste all the herbs, all the flavors there.

01:15:01And it's the perfect amount of smoke on here, just the potatoes just a little under.

01:15:05That was really ballsy to make scalloped potatoes in an hour, and I don't think it was enough time.

01:15:09I had to get a little creative with the parboil.

01:15:11The induction wasn't working, so I made a fire and blasted them on the fire and got them.

01:15:15But so you had a really stress-free day.

01:15:18Oh, yeah.

01:15:19So, yeah.

01:15:19Yeah, absolutely.

01:15:20Sometimes you take risks, and they pay off, and sometimes they ruin your day.

01:15:24They're still delicious.

01:15:25Yes.

01:15:26Good.

01:15:27All right.

01:15:28We'll try to make a difficult but great decision and get back to you.

01:15:32Good job.

01:15:33I want to tell you, I told you so, but I know what they're looking for.

01:15:37Bacon on the top.

01:15:39Fresh.

01:15:39The corn, luscious.

01:15:41How you feeling?

01:15:42I did my very best.

01:15:44I know.

01:15:45Yeah.

01:15:46I'm really hoping that my potatoes don't put us on the bottom.

01:15:48All right, brawlers.

01:15:57Well, your gorgeous captain and Bobby led the way to three fantastic feasts tonight.

01:16:05In fact, I feel like this was the best first feast we've ever had.

01:16:10All right.

01:16:11I don't know.

01:16:11I don't think that.

01:16:12But, of course, we are the bad guys, and one of you will have to blaze your own trail out of town tonight.

01:16:18But let's not go there just yet.

01:16:20Let's talk about your feasts.

01:16:22Team Maneet.

01:16:24You went global and came out swinging.

01:16:27You blended well as a team right away, and the feast was incredibly cohesive, even though you represented many different cuisines.

01:16:34If anything, you may have gilded the lily a bit in places that didn't really need it.

01:16:38But overall, a delicious feast.

01:16:40Team Bobby, you took us South by Southwest with your feast today, and overall it was a really successful journey.

01:16:47Your proteins were flavorful and well-cooked.

01:16:50One of your sides was a miss for us, but the rest surprised us with their flavors and textures.

01:16:56Team Antonia, you guys knocked your proteins out of the park.

01:16:59There were some minor misses in other dishes that affected our overall impression of the feast.

01:17:05And while you did show us who you are individually, your overall feast could have been a bit more cohesive.

01:17:10Our first safe team tonight is...

01:17:15Team Maneet.

01:17:19Congratulations, Team Maneet.

01:17:31You can head on out.

01:17:35Oh my God.

01:17:36I feel like a proud mom.

01:17:38I'm like, I have tears in my eyes.

01:17:39I'm like, my kids did it.

01:17:42Top of the class.

01:17:43And our other safe team tonight is...

01:17:51Team Bobby.

01:17:54Yeah.

01:17:55Safe, safe, safe.

01:17:57Good job.

01:17:57Safe.

01:17:58Boom.

01:17:59Good job.

01:18:01It's okay.

01:18:02You're in the door, I guess.

01:18:03All right.

01:18:04All right, you got through this one.

01:18:06But next week, gotta kill it.

01:18:09Team Antonia, I'm sorry, but that does mean you are the bottom team tonight.

01:18:15Please lead the way to the campfire, and we'll join you in a moment.

01:18:19Come on, guys.

01:18:21It's okay.

01:18:25It doesn't feel great to be at the bottom.

01:18:28But we cooked our hearts out.

01:18:30I think it was tasty.

01:18:31That's all you can do.

01:18:32Yep.

01:18:33I've been here before.

01:18:35You know, a lot of highs that feel really good.

01:18:37A lot of successes.

01:18:38And then, unfortunately, people going home.

01:18:41Listen, the truth is, only one person can win the whole thing.

01:18:45You know what I mean?

01:18:45Nice.

01:18:45And, unfortunately, when you sign up for a competition, it's going to be a lot of this.

01:18:50It's just part of the game.

01:18:54Hi, guys.

01:18:56Hey.

01:18:57How's everybody feeling right now?

01:19:00Not good.

01:19:01Not good.

01:19:02We're great.

01:19:02We had a big high today, and now there's a low in one day.

01:19:08It's been a long day, too.

01:19:09It's been a really long day.

01:19:11And then, you know, not the ideal ending of the night.

01:19:15No.

01:19:15I just want to, we all just want to reiterate, the level of cooking today was so high that

01:19:21we were literally splitting hairs to find things to pick a bottom team.

01:19:26It's unfortunate.

01:19:27It's not often that we see this level of talent.

01:19:29I just want to let you know that straight off the bat, you guys did a really remarkable job today.

01:19:35Okay.

01:19:35Thank you, Chef.

01:19:36All right.

01:19:37Well, let's get into it.

01:19:38We'll start with your top dishes.

01:19:41Tyler, your grilled avocado dish was surprisingly good.

01:19:46It was kind of unassuming.

01:19:48You really sort of wowed us with the dimension and layers of flavor and texture on that small

01:19:53plate of food.

01:19:55Thyron, your pork tenderloin was expertly cooked.

01:19:59And that royal gold mustard sauce, wow.

01:20:02I need to get that recipe.

01:20:04That means a lot coming from you.

01:20:07And now for the bottom dishes.

01:20:10Arthi, you gave the captains today the best first impression of the day.

01:20:14And we totally get this has been an emotional roller coaster.

01:20:18Unfortunately, your roasted cauliflower and sweet potato dish was just a little bit under seasoned.

01:20:23And like I said, we're splitting hairs tonight.

01:20:26I have barely started.

01:20:28I have so much more to show.

01:20:29I can't be sent home now.

01:20:31Tim, we love the idea of your down home, good old, decadent cream spinach.

01:20:37But some of the true flavors of the ingredients were overpowered by a little bit too much cream.

01:20:43If I'm going home tonight, I didn't even get to show who I really am.

01:20:47I didn't even get to cook a protein.

01:20:49You know, it just, it's not a good feeling.

01:20:52All right, Team Antonia.

01:20:54The person going home tonight is...

01:20:58Tim.

01:21:00Tim.

01:21:00Tim, we're so sorry that you weren't able to show us all of your range in a cream spinach dish.

01:21:09Unfortunately, we did have to eliminate someone today.

01:21:12I understand.

01:21:13I've enjoyed it.

01:21:14It's something I've never done before.

01:21:16So, experience.

01:21:18It's been fun.

01:21:19Good luck to all y'all.

01:21:21Nice to meet you, man.

01:21:22Good luck to y'all.

01:21:24Y'all kill it for me?

01:21:25Let me just say to you.

01:21:26Hold on a second.

01:21:27Yeah, it was just too short-lived.

01:21:29That being said, your food's good.

01:21:31You touch a ton of people.

01:21:33And don't let this stop you for one second, okay?

01:21:36Yes, ma'am.

01:21:39See y'all.

01:21:40Thank you so much.

01:21:41You know, going home first, it sucks.

01:21:44Especially when I didn't get to really showcase me.

01:21:47In this situation, my dad would say,

01:21:49Hey, you did your best.

01:21:50You went out there.

01:21:51You did what you wanted to do.

01:21:52And yeah, keep your head up.

01:21:54Because, you know, you did your best at it.

01:21:57Let's never sit by this campfire again.

01:22:00All right, guys.

01:22:01Well, it was, you know, splitting hairs to get you to this point.

01:22:04So keep doing what you've been doing.

01:22:06And we'll probably see you as a top team very soon.

01:22:09You sure will.

01:22:10You sure will, will you?

01:22:12Light a little fire under our butts.

01:22:14A little campfire under our butts.

01:22:15Light a little campfire.

01:22:16Campfire under your butts.

01:22:17While you do that, get some rest.

01:22:19Thank you, guys.

01:22:20Thank you, guys.

01:22:21Thank you so much.

01:22:21Next week.

01:22:22No more campfires.

01:22:27You guys, we have to make sure we season everything, okay?

01:22:31Okay.

01:22:32Every little piece.

01:22:34Who's ready to make barbecue brawl history?

01:22:41Oh, my gosh.

01:22:42We are shaking things up.

01:22:44Hey, get away.

01:22:45Each challenge will be harder than the last.

01:22:48Oh, my goodness.

01:22:49What is this?

01:22:50Gone are the grills and smokers.

01:22:53Call the police.

01:22:54We've been robbed.

01:22:55This way to the chili cook-off.

01:22:57We're about to have ourselves an old-fashioned auction.

01:23:0145.

01:23:0150.

01:23:03He's literally just doing this to hurt us.

01:23:05Fight, fight, fight.

01:23:06You'll be cooking against the captains for $10,000.

01:23:14What?

01:23:16Every week, the competition gets tougher.

01:23:18Oh, it's so good.

01:23:19This is probably the best beef rate I've ever had.

01:23:21And good chefs are going home.

01:23:23At the end of the day, everyone has weaknesses,

01:23:25and it's only a matter of time before we find out what they are.

01:23:28Damn it.

01:23:29This looks crazy.

01:23:30We cannot serve like this.

01:23:32You want to take it home for your family?

01:23:33Yes.

01:23:34Then make some tough decisions.

01:23:35All right, listen to me.

01:23:36Don't start coming up with ideas with five minutes to go.

01:23:39Everyone calm down and take a breath.

01:23:40You can feel the stress in the air.

01:23:42This means something to everybody here.

01:23:44You think I'm not going to go and cry?

01:23:46Of course I would.

01:23:47Nothing's going to be easy from here on out, that's for sure.

01:23:49Let's go.

01:23:50Give me the chili right now.

01:23:52This is the finale.

01:23:53This is for the master cue.

01:23:55Hands up, hands up, hands up.

01:23:56Let's finish brawl.

01:23:57Are y'all ready to brawl?

01:23:59Yeah, we're ready.

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