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BBQ Brawl S06E02

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00:00Another year, another title.
00:10Not so fast, Blaze.
00:15This is our town.
00:17And you're going down.
00:20They keep on coming.
00:21Let's brawl.
00:30Hey, guys, it's week two.
00:34Let's get it, bro.
00:35Let's go, baby.
00:37Let's do this.
00:38Now that we've all worked together a little bit more,
00:40we know how to communicate with each other.
00:42We're learning more about each other.
00:44Left-handed, so just don't want to piss anyone off today.
00:46Can I take the end again?
00:47Yeah, you're good.
00:48Not at all.
00:49We are psyched.
00:50We're going to win this week.
00:51Arturo, are you ready?
00:52I'm ready, baby.
00:53You ready to do this, man?
00:53Let's do it.
00:54It's week two.
00:56I miss my wife.
00:57I miss my kids so much.
00:58Tim, my stinky animals, misfeeding them every day.
01:00That's a farm.
01:01Whatever y'all need, just let me know.
01:03I'm here.
01:03But in the end, if I'm named Master of Q,
01:06it will be definitely worth it.
01:08Tim!
01:09Pour out a little honey for my boy Tim.
01:12Am I missing?
01:13Honey boy Tim.
01:14Honey boy Tim.
01:15Let's do it for him today.
01:16Last week, I lost my brother Tim.
01:19Good luck to all y'all.
01:21Let me just say to you,
01:23don't let this stop you for one second, okay?
01:26Yes, ma'am.
01:28This week, we're not thinking about our last failure.
01:33We're coming in guns blazing.
01:35We're team No More Campfires.
01:37No more campfires.
01:38No more campfires.
01:39No more campfires.
01:41Well, Antonia, you came in hot, talking a big game,
01:44but didn't go so well last week, did it?
01:46Whatever.
01:47The judges said they were splitting hairs.
01:49It could have been any one of us.
01:50Except it wasn't.
01:51It was one of your team.
01:52Everyone's eventually going to go home.
01:53There can only be one winner.
01:55We'll see who's the last team standing.
01:56We'll see, indeed.
02:01What's up, Rollers?
02:04Here on Barbecue Brawl, we have a little team building in week two.
02:09Any guesses to what this is?
02:11Relay, baby.
02:12We do this barbecue relay race every season.
02:19Yeah, let's go, Chef.
02:21You have to show speed, precision, and teamwork.
02:24You got it.
02:25You got it.
02:25You got it.
02:25It's not easy.
02:26Relay, baby.
02:27It's a relay, baby.
02:29Without further ado, let's bring out the judges
02:31to kick off the fourth annual barbecue games.
02:34Let's go.
02:34Get it all.
02:37Game day, everybody.
02:39Come on.
02:40There it is.
02:42Oh, God, I'm a winner.
02:45This is my cardio for the year now.
02:48It's time for our fastest challenge of the season,
02:51and this time you'll be making Tex-Mex burgers.
02:57Tex-Mex burgers.
02:58Tex-Mex burgers, yeah.
03:00We didn't have a better group for a Tex-Mex burger.
03:02I've got three Texans in my team.
03:05This is their jam, so I think this will be a no-brainer.
03:10You can win two advantages in the team brawl.
03:13The team who builds their burgers the fastest wins one,
03:16and the team who makes theirs the tastiest wins the other.
03:20It is possible for one team to earn both advantages.
03:23Nice.
03:24Two.
03:24Each team must complete the following steps.
03:29Slice and grill whole slab bacon,
03:32custom season and grill four burger patties,
03:34make 16 ounces of spicy Southwest mayonnaise,
03:3816 ounces of guacamole,
03:40slice two cups of red onions, and assemble.
03:43Each contender or captain must complete one of the tasks.
03:47Team Antonia, you're down a brawler.
03:50Don't look at me.
03:51So one of you are going to have to complete two steps.
03:54We're obviously at a little bit of a disadvantage,
03:56but I have all the confidence in the world that we can win.
03:59The two fastest teams will compete in the taste contest.
04:03The other team is eliminated from the challenge.
04:07We'll give you all two minutes to decide who's doing what.
04:10Okay.
04:11I'll do the onions.
04:13Spiced mayo.
04:15I guess I'll do the guac.
04:16I'll do the burgers.
04:18There's no one I would rather have to do the burger than Bobby.
04:21I mean, the guy has a whole restaurant called Bobby's Burgers.
04:24Let's start with the meats first.
04:25Hot bacon.
04:26I can slice that.
04:27Okay.
04:27Who wants to do burger patty?
04:29I'll do the burger patty.
04:29You want to do burger patty?
04:30Yeah.
04:30I'm going mayonnaise, guacamole.
04:32And yep, you're the avocado guy.
04:34I can go back to onion.
04:35I'm taking on two things because we have to get done at least first or second.
04:39Otherwise, we don't even place.
04:41Who wants to start with the bacon?
04:43You are doing bacon.
04:44Okay.
04:44I can do the burger patty.
04:45You can do.
04:46I'll knock on guac.
04:47Guac?
04:47Aioli.
04:47You do the aioli.
04:48Yep.
04:48I'm going to go ahead and do the onions.
04:50Let's go.
04:51We got this.
04:51We got this.
04:52Okay.
04:52Oh!
04:53Woo!
04:54Yee-haw!
04:54Is everybody ready?
04:55Ready.
04:56Ready?
04:56Ready.
04:57Three, two, one.
05:00Go!
05:01Go, go, go!
05:03Make sure they're all even.
05:04Gorgeous.
05:05You got it, Brad.
05:06You know, on the competitive circuit, I make a lot of bacon.
05:09I make a ton of bacon.
05:10So I get it on the griddle.
05:12And then I'm going to add flavor later.
05:14By candying that bacon, I think that could take us over the top.
05:20Throw it on there.
05:21Just throw it on and you can fix it after.
05:24Get it on, get it on, get it on.
05:27Go, go, go!
05:28My burgers are always seasoned really well.
05:32I think that that's going to help us win the taste challenge.
05:35I am doing a chorizo pork burger.
05:39We're going to add a little pickled jalapeno.
05:42Oh my God, it's so intimidating with you behind me.
05:45Let's go!
05:45Ah!
05:46Let's go, Bobby.
05:47I'm going, I'm going.
05:48Yes.
05:48Let's go.
05:49Season, season, season.
05:51Quick, quick, quick, quick, quick, quick, quick, quick.
05:52In there, mix.
05:53In there, mix.
05:54Let's go.
05:55Okay, yeah.
05:55There you go.
05:57Raw beef eating.
05:59She's a man.
05:59Let's go.
06:02It's very dramatic.
06:05How do you go?
06:06Yeah, go!
06:09Woo!
06:10Let's go.
06:11You got this, Rosie.
06:11I start making my spicy mayo, pack it with some hot sauce, lime juice, and a little vinegar.
06:16Taste it.
06:17I am.
06:17I can see that Team Bobby's way ahead of where we are, so we're scrambling to catch up as
06:24fast as we can.
06:25Just make four patties.
06:27Okay, one.
06:28Let's go.
06:28You got it.
06:28You got it.
06:29You got it.
06:29You got it.
06:29Yes, patties, patties, patties.
06:31There you go.
06:32Come on.
06:32Guacamole.
06:35Go!
06:35Go, go, go, go!
06:37At least four ingredients in?
06:43Yes.
06:43Love it.
06:44Let's do this.
06:45So we're making this southwest mayo.
06:46I'm going to get chipotle, lime, and garlic in here.
06:50Okay, our mayo's going.
06:52Get ready.
06:53Yep, I'm ready.
06:55Dad.
06:58Come on, you've got to...
06:59Get that mayo!
06:59On the bun.
07:00On the bun.
07:00I have the spoon.
07:01Go.
07:03Okay, let's go.
07:06So I'm focusing on the essentials of a guacamole.
07:09Peppers, onion, lime juice, cilantro, and the avocado.
07:14Perfect.
07:15Peppers, onions.
07:18We're down to the guacamole.
07:19I think we're neck to neck with Team Mani.
07:21Rock on, guac on.
07:23We're in second place for Team Bobby, of course.
07:26It's what I'm trying to make up time.
07:27Come on.
07:28We've got to go.
07:31How are you guys looking on the burgers and the bacon?
07:33Getting there.
07:34I'm going to bring the bacon.
07:35I go ahead and I whip up a chipotle powder honey.
07:38I wanted the candy that bacon, make it sweet.
07:42Onions are going to go down.
07:43Onions down.
07:43Bobby's way ahead, by the way.
07:47The other team and you are neck and neck.
07:49We're scrambling as fast as we can.
07:52Roll that whistle, baby.
07:53Onion time.
08:00Oh, we're pickling.
08:01A little extra time, but very flavorful.
08:05Come on!
08:08Bobby's tipping his burgers over there right now.
08:11Let's go.
08:11Let's go.
08:11Let's go.
08:12Are they all 130?
08:13They look like they still need a lot of time because they're very thick.
08:16Pork needs to be cooked a little bit longer than beef.
08:191, 27.
08:211, 27.
08:23I am 100% feeling the pressure.
08:25I don't know what to tell you, but get cooking.
08:28Let's go.
08:29Let's go.
08:29Let's go.
08:29Let's go.
08:30Let's go.
08:30Come on, let's go.
08:32Bring those burgers over here now.
08:34And then bacon, put the tops on and you're good.
08:37Two more seconds.
08:46Nice job, guys.
08:48Team Bobby won the speed challenge, but we can still win the taste challenge.
08:54Okay, bring it all up.
08:55Bring the burgers.
08:55Bring the bacon.
08:56And if they're not done?
08:57Come on, let's go.
08:58Honestly, just pray to the Texas sun that these burgers finish cooking before the judges come
09:03over.
09:04Wait, I didn't do onions.
09:05Go, go, go, go, go, go, go, go.
09:08I forgot all that.
09:09The onions.
09:11Got it.
09:11Bacon.
09:12Go.
09:12The bacon, bacon.
09:13Now I got you onions.
09:15Bacon.
09:19Please.
09:20Come on.
09:21Let's go.
09:21Cut.
09:23What?
09:26Burgers are done.
09:28So, Team Antonia, that means you're eliminated.
09:30Good try, guys.
09:31I don't even know what to say.
09:32Abby, what did you think when you saw it?
09:33Were you like, Antonia, someone cut the onions?
09:36Was anyone else screaming to remind me that I still had a frigging onion I had to cut?
09:45Well, congratulations, Team Bobby.
09:48You've already won an advantage in the team brawl.
09:50And now it's a taste contest between your team and Team Manit for the second advantage.
09:55So, tell us about what's between these buns.
09:58We have a smoked chili and honey glazed bacon burger.
10:02The temp on this burger is just perfect.
10:05Nice and tender.
10:06Guacamole is a bright addition to it.
10:08The whole thing reads a little bit soft, but I will say the bacon takes care of that textural issue for me.
10:15And then that glaze adds this sweetness that is really great with the savory.
10:20I stole that straight from my daughter.
10:22She does burger competitions and candied bacon straight up every time.
10:24It's so good.
10:25If this burger were Destiny's child, the bacon would be Beyonce.
10:28Okay, gracias.
10:33Nice work, Jeff.
10:34Nice work.
10:36All right, Team Manit, there's still one advantage challenge up for grabs.
10:40What you have is a Tex-Mex chorizo burger.
10:44There's definitely big flavor.
10:48These pickled onions sing with acidity, which is necessary because of all those rich flavors in that pork burger.
10:54I love that you put the chorizo in there.
10:56It shines through.
10:57But a little uneven on the burger, I would want that patty to go a little longer.
11:01All right, thank you, Team Manit.
11:03Let's do it.
11:06I'm sweating.
11:07I don't think I'm going to stop sweating anytime soon.
11:10And it's definitely not because of the sun.
11:11Well, thank you, brawlers.
11:15Now, we know Team Bobby already has an advantage going into the team brawl.
11:20But can they win, too?
11:29The winner of the taste competition is...
11:37Team Bobby.
11:38Speed and flavors.
11:46Sorry.
11:47It's me throwing a fit.
11:48We want you to get slightly comfortable because we are coming for you.
11:52Those advantages are going to be quite timely as you're about to enter today's brawl.
11:57For this brawl, we're going from burgers to bougie.
12:01Bougie?
12:02Oh, yes, high end.
12:03All right.
12:03You're so excited right now.
12:08I wish this entire contest was bougie barbecue.
12:11This is 100% of my wheelhouse.
12:14Your challenge is to prepare a fancy black tie feast.
12:18Interesting.
12:18Except all you'll have to work with is chicken.
12:22Chicken.
12:23But if you want an edge over the other teams, you can have it for a price.
12:28For a price.
12:29Okay.
12:29Oh, this is so exciting.
12:30Order in the court!
12:38That's right, partners.
12:40We're about to have ourselves an old-fashioned Texas auction.
12:44And up for bid is...
12:46This beautiful bounty from the sea.
12:50Oh!
12:51Look at that.
12:52To win this auction, you'll need to bid minutes of your cook time.
12:58All of you have the full two hours to complete your feast.
13:02But Team Bobby, because you won the speed and taste contest earlier, you'll get 20 bonus minutes to bid with.
13:09Nice.
13:10That's good.
13:10Is there anything on there that you guys would want?
13:13I'm fine with chicken.
13:14I'm fine with chicken.
13:14I'm down with the shrimp.
13:16I'd also like them to lose time, too.
13:18We have to force them to bid.
13:19I think what could be really interesting is that...
13:22Bid it up and then bail?
13:23Yes.
13:24All right.
13:25Do I hear one minute?
13:26One minute.
13:26We've got one minute from Team Monique.
13:28I'm looking for two.
13:29Three.
13:30Do I have three?
13:30I have three minutes.
13:31Six minutes.
13:31Ten minutes.
13:32Twenty.
13:33Twenty minutes from Team Bobby.
13:35Twenty-five.
13:36Twenty-six.
13:37Monique's trying to take numbers away from me so that I have less time to cook.
13:41It's like every cowgirl for themselves.
13:44Twenty-nine, twenty-nine, twenty-nine, twenty-nine.
13:46We've got twenty-nine.
13:48I've got twenty-nine.
13:49I'm looking for thirty.
13:50Going once.
13:51Going twice.
13:53Sold.
13:54Twenty-nine minutes.
13:54Team Bobby.
13:55Got it.
13:56That means you now have one hour and fifty-one minutes to work with your surf.
14:01So we lost a few minutes of our time, but we got this beautiful platter of seafood,
14:06so it's looking pretty good.
14:07That was really fun.
14:09Let's do another one, shall we?
14:11Wait, what?
14:12Oh, no.
14:16It's rags.
14:17Oh, are you kidding me?
14:19All right, so Team Bobby was the winning bidder on the surf,
14:22so why don't we auction off some turf?
14:25Love it.
14:27We have to do what we can hang it.
14:29We can smoke it.
14:32I'm looking for one minute.
14:33One minute.
14:34We've got one minute on Team Antonia.
14:36Looking for two minutes.
14:36Three minutes.
14:37Three and a half minutes.
14:39Eight.
14:39Fifteen.
14:40Twenty-one.
14:41Twenty-one.
14:41Twenty-one.
14:41Twenty-one.
14:42Looking for twenty-two.
14:43Twenty-two.
14:43Looking for twenty-three.
14:44Looking for twenty-three.
14:45Twenty-three.
14:46Twenty-four.
14:47Thirty.
14:48Ow, that hurts.
14:49He's just trying to run us up.
14:50I know what you're doing.
14:51Looking for thirty-one.
14:53Team Maneet.
14:54In any competition, the most valuable thing that you have is time.
14:59So, we'll make the best with the chicken.
15:01Thirty-one.
15:02Thirty-one.
15:04Do we need all of this?
15:05No.
15:05Thirty-five.
15:06Looking for thirty-six.
15:07Thirty-six.
15:08Looking for thirty-seven.
15:10And we have thirty-seven from Team Bobby.
15:12I am going to fight you physically.
15:14Fight, fight, fight!
15:15So, I'm good to say thirty-nine.
15:18Thirty-nine.
15:19I'm looking for forty.
15:21I would have stopped at twenty, maybe thirty.
15:24Looking for forty-two.
15:26Looking for forty-two.
15:27I have forty-two.
15:28He's just-
15:28No, I'm not giving him the duck, too.
15:30Looking for forty-three.
15:31Forty-five.
15:33Oh, look-
15:34Oh, now you look defeated.
15:36Fifty.
15:37What?
15:37Fifty minutes.
15:38We've got fifty over here at Team Bobby.
15:40He's literally just doing this to hurt us.
15:43If you bid fifty-one, there's a fifty-fifty chance that I won't bid fifty-two.
15:47I would like to talk to you outside.
15:49Even though we're outside, I want to go outside outside.
15:51Do we have fifty-one?
15:52We have fifty-one.
15:53Fifty-one.
15:55Oh!
15:58Yours.
16:01Sold to the lady in the overalls.
16:03Amazing.
16:04Okay.
16:05You did that on purpose, Bobby Flay.
16:07You gonna try to ribeye again?
16:08You and I are in the biggest fight of our lives.
16:10My team's panicking a little bit, but we have enough time to get this done.
16:17Team Antonia, that means you have one hour and nine minutes to cook your feast.
16:22Great.
16:22And Team Maneet, you get the full two hours and a whole lot of chicken.
16:28All right, everybody.
16:29When we start the clock, you can all run to the pantry and shop.
16:32Are y'all ready to brawl?
16:33Yes!
16:34Let's do it!
16:35Let's go!
16:35Go!
16:40How are you doing?
16:40I'm sorry, man.
16:42Fifty-two minutes worth of beef right here.
16:47Let's for dinner.
16:47Chicken dinner.
16:48Chicken.
16:49I know chicken in a bunch of different ways, but it's not lobster.
16:52I feel like we're going into battle with BB guns while everybody else has tanks and missiles.
16:57Okay, guys, it has to be bougie.
16:59I'm gonna do a black truffle chicken with some fire-roasted turnips.
17:02Fantastic.
17:02I'm gonna do a crispy Brussels sprout flatbread with a crispy pancetta.
17:06I mean, I do think that we need, like, a salad or something of that sort.
17:10Okay.
17:10You know, I could do a pistachio-crusted, like, butter-injected chicken on the smoker.
17:13Is it bougie with, you know, having bones in the chicken?
17:16I think if we present it properly, I think that'll be fine.
17:19Yeah.
17:19We've got chicken.
17:20Let's do mushrooms with something else.
17:22You could do, like, mascarpone polenta.
17:24Oh, my God, that'll be fantastic.
17:26Can you do a polenta?
17:27Yeah, and it's decadent.
17:28The theme for our feast is winner-winner chicken dinner.
17:31Everything from a salad to dessert.
17:33Did you get the truffles?
17:35Oh, I got all the truffles.
17:36Yeah?
17:36Nice.
17:37I'm going with the breast specifically because it's gonna be a nicer presentation.
17:41The skin will come off, and I can slide the truffle right underneath it.
17:44You guys, I got chicken down here holding, okay?
17:46Okay.
17:47My career started as a fine dining chef doing seven-course tasting menus.
17:52I'm bringing a ton of experience to this and an ego that's probably way too big for my britches.
17:58Turn up the beat, baby.
18:01Let's get to prepping.
18:02I'm gonna do, like, a crispy Brussels sprout salad, and the flatbreads are gonna go on the side.
18:07I am very comfortable and confident making dough.
18:10I do it all the time at home.
18:12And this Texas heat is gonna help my yeast rise a lot faster.
18:15For the last eight years, I served as a detective and a hostage negotiator, which is very high stress.
18:22And I started cooking as a way to kind of help my mental health.
18:25I started off with pasta.
18:27It progressed to steak and then whole animals.
18:29You really don't need all of the fancy meats to make a bougie meal.
18:33You really just need good flavor and good technique.
18:37Dun-dun.
18:40Team Bobby, four minutes until you can start cooking.
18:43Take your time, Antonia.
18:45I am.
18:45Good luck with that duck breast.
18:48I hate you.
18:51Team Monique has the one thing that you can never get back, which is time.
18:55Very similarly over at Team Bobby, seafood is a really quick cook, so he doesn't need a lot of time.
19:02Yeah, I think I'd like to do lobster on, like, a blue corn hoe cake.
19:05All right, what about you?
19:06I'm gonna stuff that fish with ginger, lemongrass.
19:09Get those flavors in there.
19:10Mm-hmm.
19:11Yep.
19:11I thought I was gonna do, like, a romesco.
19:12With what?
19:13I'm gonna do chicken.
19:14Oh, okay.
19:14I was thinking doing a blood-and-orange bourbon salmon.
19:17The only thing about the bourbon is it makes it kind of low country in a way, you know?
19:21Then let's switch it up.
19:22Sauvignon blanc.
19:23Sauvignon blanc.
19:24Everybody good?
19:25Yep.
19:25Hell yeah.
19:26Start your cook team, Bobby.
19:28Let's go.
19:29We are doing an international luxury feast.
19:33I'm making grilled branzino with a Filipino salsa sauce.
19:37Soy sauce, brown sugar, garlic, ginger, then I'm gonna add some honey and some ball to it.
19:42When my parents moved here from the Philippines, it was important that we knew everything about the Filipino culture.
19:48And so I could never leave this show never having put Filipino orchid on a plate.
19:57Bobby, should I kick the lobster now and then wait?
19:59You can blast the lobster, yeah.
20:01My plan is to do a blue cornmeal hoe cake and make it bougie with grilled lobster, creme fraiche, and truffle on top.
20:07So like a little fine dining, Appalachian combo.
20:10Sure.
20:10I love it.
20:13I'm doing a grilled salmon, but what makes it a little more bougie is we're doing a blood orange for Blanc.
20:19So really citrusy.
20:20Going into week two, I'm dealing with some confidence issues.
20:23Fine dining is not my thing, but today I'm being inspired to be a little more delicate.
20:27Usually I'm just like, ah, exactly.
20:31And then I almost kill people.
20:32Yeah, get up.
20:33My life insurance policy around this place.
20:34Rosie, when you talk, put the knife down on the board.
20:38Guys, we're looking at an hour and 43.
20:40Okay.
20:40So this one time at Barbecue Brawl Camp.
20:43Yeah.
20:43I wasn't allowed to cook for like 45 minutes.
20:45Oh my God.
20:47This only hurt for a second.
20:50So I'm making a beautiful sage butter here that I'm injecting this spatchcock chicken.
20:56Just make it real romantic, you know?
20:58It likes it.
20:59It's naughty.
21:00It's a naughty little chicken.
21:01I'm a live fire rancher.
21:03I am not anywhere near bougie, but I better bring out my inner bougie because I have a
21:08chance at this.
21:11Polenta, polenta, polenta, polenta.
21:13So I'm making a creamy mascarpone polenta topped with brown butter, mushrooms, and crispy
21:18pancetta.
21:19Grits, polenta, whichever one you want to call it.
21:21We want to get them nice and rich.
21:23We've added a bunch of heavy cream, a bunch of mascarpone.
21:25Our valuable today was time.
21:27So we hope that we can take that time and turn it into a win.
21:29Whatever they're doing over there, God bless them.
21:34So Antonia gave up essentially an hour of her cook time in order to get these luxury
21:40proteins.
21:41Was that a wise move?
21:42Oh no, man.
21:43Antonia, 30 minutes so you can start cooking.
21:46Thank you, Carson.
21:47At least Team Antonia has a lot of time to plan.
21:50I think we do like sort of like a French Mediterranean.
21:52Okay.
21:52What were you thinking?
21:53Ribeye?
21:53Yeah.
21:54I would love to do lamb chops.
21:55It's like nicely spiced like Mediterranean.
21:58Hi, Team Antonia.
22:00So you guys have a solid plan?
22:02So I'm going to be doing kind of old school tomatoes provenal.
22:04Oh.
22:05Bougie sounds to me like old school French a little bit.
22:08So like in your head you're like stuffed tomato.
22:11I also think it's delicious.
22:12We all know that these style of tomatoes have been done since like, you know, centuries yonder.
22:17When they're good, they're good.
22:18And when they're good, when they're good.
22:19When they're not.
22:20I can get it there.
22:22One of the judges just walked up, rolled their eyes at my idea, and walked away.
22:27Here we are.
22:28Don't listen to me very carefully.
22:30I think that you're an excellent cook and that you can make a great stuffed tomato.
22:35But if you want to make something else.
22:37Should I do this or not?
22:47Antonia, you have 10 minutes and then you can start cooking.
22:52Oh, thanks, Brooke.
22:53Antonia, y'all doing all right over there?
22:55You taking a nap?
22:56Oh, it's a little rough.
22:56There you go.
22:57We're practicing our winning dance.
23:00Nice.
23:01How are we doing, guys?
23:03We're doing good, Chef.
23:05Fantasticals.
23:06I'm crusting my chicken with pistachios.
23:08Normally I wouldn't do anything else but smoke it.
23:11But the pistachio crust really elevates it.
23:13Come to me, my smoky friend.
23:15I need the chicken to be smoked for at least an hour and 20 minutes, undistrupted.
23:21All right, let's go.
23:23How can you make a bougie beast without dessert?
23:26So, I am going to make a dark chocolate mousse with some burnt orange in it to give it smokiness.
23:34Juro.
23:35What's up, my man?
23:36So, you're known for proteins, live fire.
23:38Yeah, that's what I do.
23:39This is your first day on protein.
23:40Yeah.
23:41How are we feeling?
23:41I'm feeling excited.
23:42First ingredient's fire, right?
23:44Yeah.
23:44And that's my comfortable zone.
23:47I know that, too.
23:48I think I might be underestimated a little bit because I don't own multiple restaurants.
23:53I'm just a live fire guy.
23:55The fire, the wood, it's kind of a spiritual thing for me.
23:59What do you need, Carson?
24:02Oh, I just came to check out your mushrooms.
24:04So, hey, we caramelized them really nice with a lot of butter.
24:08Okay.
24:08And we've got some mascarpone polenta.
24:10This will go over the top.
24:11Wow.
24:12Seems bougie to me.
24:13Absolutely.
24:15Hey, Carson.
24:16How are you?
24:16Well, hello.
24:17Look at this.
24:18This is my batter.
24:19My blue corn hoe cake.
24:21What did you call me?
24:22I'm so sorry.
24:23I didn't mean to insult you.
24:24You calling him a hoe cake?
24:25Yeah, and I liked it.
24:28Hi, Bobby.
24:30What's up, Carson?
24:30I'm doing some grilled head-on prawns.
24:32Right.
24:33I'm going to make, like, kind of this buttery sauce with lots of caviar.
24:36I've never heard of such a thing.
24:38Well, now you are.
24:38But I'm just a simple person.
24:40From Madison Avenue.
24:41Yeah, Park.
24:42But still.
24:46I do not cook a lot of seafood.
24:48Being in Missouri, we don't get a lot of seafood.
24:50So I'm going to cook chicken again.
24:52I've got to elevate it a little bit.
24:53So my mind immediately went to Spain in a romesco sauce.
24:57Chart everything up.
24:58You're making a romesco?
24:59Yes, sir.
24:59A romesco sauce, you grill off red peppers, tomatoes, onion, garlic.
25:04And then Bobby hands me a chili.
25:05I've never even heard of it.
25:06Kashmiri chili.
25:07No, no, no.
25:09Come on, my man.
25:10More?
25:10You know who my name is?
25:11Bobby Flay.
25:12Flavor.
25:12Let's go.
25:13All right.
25:13Let's do it.
25:14Hey, guys.
25:15You ready to get the party started?
25:17We've been at the door of the party looking in.
25:20We've got 90 seconds.
25:21They are really chomping at the bit.
25:24Y'all ready?
25:24Let's do this.
25:25You guys cook the best food of your entire life.
25:28I'm coming up on the rough side of the mountain shelf.
25:30Start your cook.
25:31Welcome to the party.
25:34They're trusting me to cook the biggest protein out here.
25:37Bone-ed rib eye.
25:38I need salt.
25:39To get that good crust, this is a huge responsibility.
25:43I'm going to need every second to pull this off.
25:46So today we're going to do the opposite of a reverse sear.
25:48We're going to sear first and then we're going to add just a little smoke to it.
25:52Because this is a barbecue contest.
25:55Mind if I get right here?
25:56Oh, most definitely, boss man.
25:57I'm choosing to move forward with a tomato provenal, which is a stuffed tomato.
26:02I'm going to do it with zucchini and a Parmesan crust.
26:06Cooking fancy food is kind of what I do in general.
26:08Adding smoke to it always.
26:10I don't have a barbecue restaurant anymore, so I do it all at my fancy restaurant.
26:15I've been cooking for 30 years.
26:18Wait, 30 years?
26:19For as long as I can remember, I've wanted to be a chef.
26:22When I was 10, most boys were dressing like G.I. Joe and I dressed like Julia Child.
26:27I love to make chef-driven barbecue because it's driven by me and I'm a chef.
26:31And that's what I'm going to do in this challenge.
26:33You're going to prove the world wrong with your tomato.
26:36Yes, ma'am.
26:37I'm ready to make Brooke eat her words and a tomato provenal.
26:41I want to do a seared duck breast and I want to do that over, like, some fresh pasta.
26:47You're making cavatelli?
26:48Why would you say that to me?
26:49Why don't you make some pasta, like cavatelli?
26:51Okay.
26:53I get the dough working.
26:55Antonia makes cavatelli in her sleep.
26:57Whoa.
26:58And then I'm scoring the duck breast, seasoning it with fennel seed, and I just let that smoke
27:01and render in that smoker for a second.
27:08I want to make gorgeous Mediterranean lamb chops.
27:11First thing I do is throw them in the smoker.
27:14I want to render some of that fat.
27:16So I'm doing, like, an herb saltoverde for the lamb.
27:20Mint, cilantro, basil.
27:22This is elevated barbecue.
27:24Yes.
27:26I went ahead and scored my bronzino, stuffed it with lemongrath, garlic, citrus, and ginger.
27:33I'm going to grill the fish whole and get some nice, crispy skin.
27:37All right.
27:38Come on, baby.
27:39All right.
27:41So I just put the salmon on the offset for now.
27:44The salmon?
27:44Yeah.
27:45Take it off.
27:45Okay, take it off.
27:46Damn.
27:47You ready?
27:47Yeah, I just...
27:48Bobby, save me.
27:50Okay, note to self.
27:51Literally ask Bobby everything.
27:53Bobby wants me to do, like, a proper French cooking sauce.
27:56You need to let that cook down, and then, like, you need to finish it with, like, cold butter
28:00at the end, like you're making a Reblanc.
28:02Fine dying?
28:02Not used to that?
28:04Rosalie's got a lot of questions.
28:05Should I just occasionally stir it so it doesn't break?
28:07It's not going to break.
28:08Okay.
28:08Just leave it there.
28:09I believe you.
28:09I mean, she's a really good cook, but there's always, like, one major thing that she has to
28:13overcome.
28:15Giving that how long to cook?
28:1725 minutes.
28:18Like, 25 minutes to go?
28:19Are you sure?
28:20I'm positive.
28:21What internal temp?
28:22Oh, my God.
28:29How many minutes?
28:3124 minutes, everybody.
28:3224 minutes.
28:34So, I take that fish spatula, and I flip the first one, and it's awesome.
28:40I think we're doing okay.
28:41I'm just going to put these on the smoker.
28:43I'm very happy with how this fish is looking.
28:46Oh.
28:47How's the salmon?
28:52It's so luscious, and it's got a good smoke on it.
28:55Rosalie's salmon.
28:57It looks beautiful, but I'm still helping her along.
29:00All right, give me an orange.
29:03Just a little acidity.
29:04That's it.
29:04Okay.
29:05As long as I can nail this sauce, I'm good.
29:10This is so much fun, Chef.
29:12Is it?
29:12Even though I come from a very high-end, kind of fine-dining background, barbecues in my wheelhouse.
29:17So, I come up with this crazy idea to make a Bernays sauce, but using, like, burnt charcoal to infuse into my butter.
29:24I'm going to smoke you out for a minute.
29:25Woo-hoo!
29:26Smoke it!
29:27Jason seems way more comfortable cooking bougie high-end than myself.
29:33That's about as bougie as it's going to get.
29:35I put a little bit behind my ear, you know, for the ladies.
29:37Barbecue is so important to me because it's how I bond with my boys.
29:43My three amigos, their first word was, hot, because I wanted them to know right out the gate not to burn themselves.
29:51It's a lifestyle.
29:52We're not doing it for anything else but for the love of family and food.
29:58How does your chicken look?
29:59The skin's got a really good smoky color.
30:01I think we're in a good spot.
30:02All right.
30:07Hey, little chef.
30:08How are you?
30:09I'm great.
30:10I smell Parmesan.
30:11Yes, sir.
30:11So, I'm taking a tomato, hollowed it out, smoking it.
30:14I'm going to fill it with Parmesan, zucchini, herbs, and then Parmesan crust up top.
30:19Okay.
30:20Now that my tomatoes are stuffed, they're going into the smoker.
30:23I think this is going to be delicious, but we'll see how it turns out.
30:26Theron, how we doing?
30:27So, I got the char.
30:28I got the flavor for the open fire.
30:30Now, I'm getting a little smoke flavor.
30:31So, that flame was what you wanted?
30:32Yes.
30:33That fat render down in there.
30:34That fat render down.
30:34Give it that crust on the outside.
30:35Yes, you don't get that on the smoker.
30:36And I got some hot butter, absorbing the smoke.
30:40Yes.
30:41It's amazing.
30:45Let Bobby taste your sauce, RT.
30:49What is this?
30:50Cilantro and mint chutney?
30:51Oh, exactly.
30:53It is not a cilantro.
30:54Yes, it is.
30:54No, it is not.
30:55There's no cilantro anywhere on the station right now.
30:57What is that?
30:58It's just like tons of herbs.
31:00Just a blended chimichurri.
31:01Okay.
31:01You want me to help you?
31:02Oh, my God.
31:06How's it going over here, Monique?
31:09Okay.
31:09Oh, God.
31:09Oh, it's like Mount St. Helens over here.
31:12Okay.
31:12So, you are working on the chicken.
31:14Black truffle stuffed chicken.
31:16I got the skin super crispy.
31:17And then I did truffle butter that I'm glazing over the top.
31:20Wow.
31:20I was worried that your chicken wasn't going to be bougie.
31:22But that's very bougie.
31:24That's luxury.
31:26Fat shell, crust, smoked chicken.
31:28My chicken is where it needs to be.
31:30And now it's just about plating it.
31:31I can split it down the middle and lean it like that?
31:33Or do you think whole just the way it is?
31:35No, I think cut it and then put it like that.
31:37Because then that puts a little bit more effort has been put in.
31:40Okay.
31:40I do think that Arturo needs a little bit more help because I've got to kind of tell him what bougie is.
31:46Like this.
31:47No, like this.
31:48There it is.
31:49Hot potato.
31:49But hot pot bread.
31:50Just kidding.
31:52Ten minutes.
31:53Ten minutes to go, guys.
31:54Rosalie.
32:00Yeah.
32:00In exactly 90 seconds, I want you to take this off and let it rest, okay?
32:04Yes, sir.
32:09That looks gorgeous.
32:11Yeah, come on in.
32:12We got a fire.
32:13Ooh.
32:15Anybody's got time, I could use it.
32:16What do you need?
32:17What do you need?
32:18Lobster on top of these.
32:19Got it.
32:19I need creme fraiche on any of those.
32:21Whatever you don't need, move, move, move.
32:23Chicken is hopping.
32:25We have our flatbread.
32:28Those freaking polenta grits look awesome, Chef.
32:30Heck yeah.
32:31This is the best rib eye ever made right here.
32:34I slice it to the rib eyes and the knife slides like butter.
32:39Siren, how you feel about that rib eye?
32:41Man, I feel like it's so good, make you want to slap somebody.
32:45Two minutes.
32:49So I take my tomatoes out of the oven.
32:51These are gorgeous.
32:52I'm feeling pretty good.
32:54I put a little hat of Parmesan cheese right on top and torch it.
33:0030 seconds.
33:0230 seconds, you guys good?
33:04Yep, both there.
33:05Can I just drizzle over?
33:06Yes.
33:10Beautiful.
33:12Getting there, guys.
33:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
33:25Let's eat.
33:25Let's eat.
33:26Looks good, you guys.
33:29Very upscale.
33:30Good job, guys.
33:31You freaking rocked it.
33:34May the best non-chicken dinner win.
33:35Let's go.
33:36I'm telling you right now, there will be anarchy if my team is at the campfire tonight.
33:42I will flip a table and I will go after a judge.
33:44All right, Team Bobby, what are you surfing us today?
33:52Tonight we have for you international wood-fired luxury.
33:56All right.
33:57Kyle, please.
33:58Yeah, so tonight we have a grilled lobster tail on a blue corn hoe cake.
34:03I liked it.
34:04It's like an Appalachian blini.
34:06But the lobster is slightly undercooked.
34:09Understood.
34:10All right, move on to the salmon.
34:11So this is a hot smoked salmon with a blood orange Sauvignon Blanc sauce.
34:16I'm going to start off by saying this salmon is cooked beautifully.
34:19With that said, that Sauvignon Blanc sauce, I want more out of it.
34:22I'm just getting butter.
34:23I have to agree, I would add a lot more flavor to it.
34:25Yeah, yeah.
34:26Okay, should we move on to the prawns?
34:28Yes, these are head-on prawns with a lobster caviar sauce.
34:33It's rich, flavorful, nicely grilled.
34:36I mean, I would eat a plate of those.
34:38Let's do the bronzino next.
34:40So I did a scored and grilled bronzino and a little bit of Sauvignon on the side.
34:45I think it looks super glamorous, like you would get this on a yacht, like somewhere in Capri.
34:49It tastes so delicious.
34:51It's so light and delicate, but the Sauvignon is the wow, wow.
34:56All right, Brad.
34:56I did some chicken grilled with a romesco sauce.
35:00Thank you for getting that skin on the chicken nice and crisp.
35:03It's beautifully seasoned on the outside.
35:05And the romesco kind of elevates and gives us the bougie factor, and it's so nice and bright.
35:10I appreciate that, Chef.
35:12Thank you, Team Bobby.
35:13All right.
35:14I think we did a good job.
35:17All right, Team Antonia, we're coming on to your turf next.
35:20Yes, yes.
35:20This is our Feast of the Mediterranean live-fire bougie barbecue.
35:24What we have today is a bone-in ribeye with a herb butter.
35:29Flavor bomb steak, incredibly tender.
35:32It's beautiful, and I will say, while it maybe doesn't need the butter, I appreciate the butter.
35:37Okay, the duck.
35:38I did a smoked duck with cavatelli.
35:42This duck is beautifully smoked, beautifully cooked.
35:45Very bougie in the best possible way.
35:47Should we move on?
35:48This is a fennel and black pepper crusted lamb.
35:51You also have a gorgeous salsa verde.
35:54The only thing I would have done, even though this is a real delicate cook, would have tried to get a little sear.
35:58But, like, that sauce really makes everything sing.
36:02And then, Tyler, let's go over the tomato provenceau.
36:04Yeah, it's chard zucchini on the inside, and then a Parmesan crust on top.
36:11I know you read my concern about a stuffed tomato, but I gotta say, this is a delicious stuffed tomato.
36:16I don't know that I've ever said that in my whole life.
36:19The tomato holds its acidity.
36:21It's perfect with the saltiness of that Parmesan.
36:24It's a very well-balanced bite of food, and I stand corrected.
36:27I will eat stuffed tomatoes.
36:30Thank you, judges.
36:31Merci.
36:33Nothing yet.
36:35All right, team Manit.
36:37Welcome, judges.
36:38So, the theme of our feast today is...
36:42Winner, winner, chicken dinner.
36:44Okay.
36:45So, to us, when we think of bougie, we think of different courses.
36:48You start with usually a salad and a bread course, and then you build your way to dessert.
36:53I made a charred Brussels sprout and pancetta salad with a homemade flatbread.
36:59You can definitely taste the Brussels that were on the grill, smoking it to the char.
37:04Is it yeasted bread?
37:05Yeah, yeasted bread.
37:06So, you used all two of those hours to make yeasted bread.
37:08Yeah, the Texas sun definitely helped.
37:10Okay.
37:12So, that's our first course.
37:13Where do we go now?
37:14Uh, Jason.
37:14This is a black truffle stuffed chicken, and then I made what I called burnt naise.
37:21Very flavorful.
37:22You can taste the smoke in the sauce itself.
37:25Yeah, for me, the burnt naise is what elevates this to the bougie factor.
37:29Very delicious.
37:30There's so much truffle.
37:31It's very elegant.
37:33Arturo.
37:34Today, I made pistachio-crusted Texas smoked chicken.
37:38The chicken itself, while it's very tasty, I gotta say, it doesn't really read bougie to me.
37:45It reads more rustic.
37:47I have to agree, man.
37:48I was way up here, then they started telling me what's wrong with it.
37:52And I preferred chicken skin being crunchy than the pistachio.
37:55Gotcha.
37:56And now I'm way down here.
37:58Uh, polenta.
37:59The polenta, creamy with the mascarpone.
38:01Then we took some wild mushrooms for a fresh component right on top.
38:04I mean, it's so rich, I'm looking for, like, a tiny bit of relief.
38:08Yeah, there's so much fat in there, just mutes all of the flavors.
38:12Got it.
38:12Okay, so for the dessert course, we have burnt orange smoked dark chocolate mousse.
38:19Very savory, smoky, and flavors keeps you going back all the way around.
38:24Thank you so much.
38:25Thank you so much.
38:27Uh, yeah.
38:29This went a little differently than what I thought it would.
38:31Well, brawlers, let's talk about your feasts.
38:36Team Antonia, you took a big risk by bidding so much time to get your turf ingredients.
38:41And it was a wise investment.
38:43Team Bobby, you won the seafood auction and gave us a bougie international feast.
38:48Unfortunately, you had a couple of misses today with undercooked protein and sauce issues.
38:54Team Manit, you valued time over luxurious ingredients.
38:58And overall, there were some high highs and some low lows.
39:04Our first safe team tonight is...
39:08Team Antonia.
39:12Yes!
39:13Good job, guys.
39:17Good job, guys.
39:19All right, get out of here.
39:20Bye, Bobby.
39:24Our other safe team tonight is...
39:28Team Bobby.
39:31I will take it.
39:33Woo!
39:33Man, my heart is...
39:34Let's go, let's go, let's go, let's go.
39:36Get out of here.
39:37Woo!
39:38We're okay.
39:39Another day.
39:40It was bougie for me.
39:42I would have been proud to serve that at any type of charity event, wedding, catering.
39:46Oh, man.
39:47We're good.
39:48Until next week.
39:49Oh, my gosh.
39:50Team Manit, that does mean you're our bottom team tonight.
39:54Please join us at our not-so-bougie campfire.
39:57Of course the disappointment is there, especially given last week's win, but all of us captains
40:04eventually are going to be sitting around that fire pit.
40:07That's the reality of it.
40:10All right, Team Manit, let's talk about our favorite dishes.
40:14Alexandra, you elevated humble ingredients to make them feel special.
40:18Jason, you took a very finessed approach to a very common protein, and you made it feel
40:24very elevated.
40:25And now we're going to talk about our bottom dishes.
40:29Greg, your grits had an element of bougie-ness, but with that said, it was very rich and heavy-handed.
40:35Sometimes it's in the eye of the beholder.
40:38Arturo, you gave us a demonstration of what live-fire cooking should look like, but unfortunately,
40:43it was more rustic than we were asking for.
40:46Bougie barbecue, right?
40:47I get it.
40:50That's as bougie as I get.
40:52All right, Team Manit, person going home tonight is...
41:01Arturo.
41:03Thank you guys for the opportunity.
41:05Love you, brother.
41:06It feels kind of crappy not being able to say I'm the master of Q, but...
41:11Listen, regardless, I'm so proud of you, okay?
41:14I have absolutely no regrets.
41:15I feel like I represented my family, and I think my boys will say that they're proud of
41:19me because they love me no matter what.
41:21I'm excited to get back to them, and I'm excited to light a fire.
41:24I promise you, that's going to be the first thing I do, is to light a fire and keep doing
41:28what I'm doing.
41:29Obama, I'm coming home.
41:30Hey, somebody call 911 and tell them we've been robbed.
41:36Gone are the grills and smokers.
41:38Today is global live fire cooking.
41:42We're ready to go.
41:43Let's go!
41:46Oh my gosh.
41:48This separates the pitmasters from the pretenders.
41:51Don't want the fire to go out.
41:53What?
41:53The spice queen!
41:56Coming through hot!
41:58Brought the steak, chef!
41:59You got to man down.
42:00Man down.