BBQ Brawl S06E03
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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.
00:30Where my people's at?
00:32I like that.
00:36All right, baby, let's go.
00:38All right, guys.
00:38So I don't know if you've noticed,
00:40but Team Bobby still has four members.
00:41Oh, here we go.
00:42Here we go.
00:43Week three is the last week for that.
00:46Whoa, check it out.
00:48Check it out.
00:48Check it out.
00:49What?
00:50Texas boy's still in effect.
00:52Yeah.
00:53Where's the smokers at?
00:55Hey, somebody call 911 and tell them we've been robbed
00:58around here.
00:59There we go.
01:00Oh, my gosh.
01:02It's amazing.
01:03I'm excited.
01:04Open fire.
01:04I could beat anybody out here at an open fire challenge.
01:07This looks like my backyard at home.
01:09I am so excited about.
01:10This is what you cook with, Chef?
01:11Yeah, this is what I cook with.
01:12Going from last week's challenge of Bougie BBQ,
01:15this live fire cooking is more of my alley.
01:17It's what I love to do.
01:18This is my passion to be able to do this full time.
01:21All right, we're going to be leaning on you today.
01:22Well, another week, Mineet, you lost somebody.
01:31Well, it was sad to see Arturo go.
01:34Thank you guys for the opportunity.
01:35I love you, brother.
01:36I love you, brother.
01:37But hey, listen, I'm not rattled.
01:39I would just like to remind everyone here today,
01:41including Bobby, that it wasn't your team on tap last week.
01:44It was actually mine.
01:46No matter what you say, I still have my team intact.
01:48Well, I have a feeling that you'll
01:50need all the help you can get today.
01:55OK, everybody, welcome back.
01:56Good to be here.
01:58Yeah, yeah, yeah, yeah.
02:00Let's get it.
02:01Today is all about global live fire cooking.
02:06So gone are the grills and smokers.
02:09We don't need them.
02:10We've got asado domes, rotisserie spits,
02:15and, of course, my personal favorite, the tandoor oven.
02:20Oh!
02:22We got the champ here.
02:24Just to see the tandoor in barbecue brawl,
02:28it's a dream come true.
02:30But first, it's time for today's advantage challenge.
02:33I'm going to shake things up a little bit here.
02:35Instead of you guys competing, we're
02:37going to cook against each other to win our teams
02:40an advantage in the team brawl.
02:42Yes.
02:43Let's go, Mineet!
02:44Let's go, Mineet!
02:45All right, Bobby, represent!
02:47Call me up!
02:48Call me up!
02:49Here's the thing.
02:49I don't like losing.
02:50So I don't even care about the advantage.
02:52It's just about the win.
02:53All right, Mineet, since you were in the bottom last week,
02:55why don't you just throw it out there?
02:57I am challenging the two of you to something
02:59that I like to call, the spice is right.
03:02Oh, that's cute.
03:03I like that.
03:04Oh, that's cute.
03:05I like that.
03:06So we each will have 30 minutes to cook something over live fire
03:11using three of my favorite spices.
03:18Ta-da!
03:21Black cardamom, javitri, and chaat masala.
03:25Interesting.
03:27So I'm selecting these three spices because the team captains have no idea what to do with it.
03:33Strategy.
03:34We've got to get this advantage.
03:35Yeah.
03:36I know it's her challenge.
03:37I know it's her wheelhouse.
03:38So I've got all the confidence in the world that she's going to bring this home for us.
03:41So, besides salt and pepper, this is the only spices that you can use.
03:47Dried spices.
03:48Yes.
03:49Okay.
03:50Okay, let's go!
03:51Let's go, let's go, let's go!
03:53Let's go, Manny!
03:54Let's go, Manny!
03:55Let's go, Manny!
03:56Come on, Manny!
03:57Let's go, Tonya!
03:58Tonya!
03:59So violent.
04:00I know!
04:01Oh, my God!
04:02Black cardamom, it's super earthy, and a little goes a long, long way.
04:08The javitri is mace.
04:10Mace is the outside layer of nutmeg.
04:13And chaat masala is a finishing spice.
04:15It's got dried mango powder, cumin, black salt.
04:19It's really good.
04:20So this week is all about live fire.
04:22I was Wolfgang Puck's, one of his, like, first grill chefs.
04:26You know, like, building a fire inside of a restaurant with coals and wood.
04:30And so for me, this is, like, where I shine.
04:32All right.
04:33Oh, skirt steak!
04:34Love it, love it.
04:35Love it.
04:36I'm making a grilled flatbread with a skirt steak with some lab nut.
04:40Yes, yes, yes!
04:41She's getting that oil infusion done.
04:43I have never used black cardamom.
04:45I have never used javitri.
04:47But I've used chaat masala.
04:49And I do know that these spices need to be bloomed so that they can actually season and flavor.
04:54And then I get into the marinating of the skirt steak.
04:57Yogurt, javitri, black cardamom oil, and chopped masala.
05:01What do we think about that?
05:02Is that too much?
05:03That's good, that's good.
05:04That's good?
05:05That's good.
05:06Oh, my goodness!
05:07Chef's doing a thing!
05:08There he is.
05:09All right, Bobby.
05:10Great job.
05:11Hey, team Bobby, do you guys need some help?
05:14We don't need any help.
05:15We've got four people over here.
05:16How many you got?
05:17Oh, fun!
05:20What's he got there?
05:21I'm gonna make a spice-crusted pork tenderloin, a spicy sauce to go with it.
05:26Here's the black cardamom.
05:27I don't use these spices regularly, although I do like to eat them.
05:30I'm making a tomato and coconut sauce and chopped masala in this piece right here.
05:35Okay, okay.
05:36This is actually a challenge that's a challenge.
05:39It's not gonna be easy.
05:40I'm also making a spice-crusted pork tenderloin.
05:43I'm adding brown sugar to the chopped masala and the java treat.
05:47The grill is gonna give it some flavor from the wood and the charcoal.
05:51And get that nice and crusty.
05:53We barely made it through last week with the advantages, man.
05:56It'd be nice to have this advantage.
05:57I know, they kind of backfired on us.
05:59Bobby's gonna win this advantage for us.
06:00Woo!
06:01Looking good, looking good.
06:05Manit, what's your nickname again?
06:06Dancing Spice Queen!
06:08Oh, the Spice Queen!
06:09Let's go!
06:10We need this advantage.
06:12Yeah, we do.
06:13I mean, we were on the bottom last week.
06:14Look, I even wore my barbecue socks today for good luck.
06:18I am making a tandoori halibut and a smoked fennel salad.
06:23Chef, you making your marinade now?
06:25Yes, I am!
06:26It's ginger, garlic, javitri, chalk masala, and black cardamom.
06:30I've got a couple of tandoors in all my restaurants, so I'm, like, really excited about it.
06:35Now we get to see the master at work.
06:37The tandoor is an Indian clay oven in a form of a drum.
06:41You put charcoal at the bottom.
06:42It captures all of the heat.
06:43We'll keep an eye on it for you.
06:44Keep an eye on it.
06:45Yes, we got you.
06:46We got you.
06:47We got you.
06:48Looks exciting, guys.
06:49We need this advantage, Chef.
06:50Come on.
06:51Come on, Chef.
06:52No pressure.
06:53No pressure at all.
06:54Let's go.
06:55What are you doing?
06:56A little fennel salad?
06:57A little shaved fennel?
06:58Yes.
06:59Beautiful.
07:0015 minutes, Manit.
07:03Coming in fast.
07:04Coming in hot.
07:05You better not blink.
07:06I get into my flatbread.
07:08There she goes.
07:09With live fire cooking, it's really about creating an atmosphere where you have, like, aggressive
07:14heat and lighter heat.
07:15Look at that steak.
07:16Welcome to the party.
07:17The champ is here.
07:18The champ's right here.
07:19What are you talking about?
07:20The champ is here.
07:21There she goes.
07:22We've been watching the champ.
07:23I get my phone out and film it and send it to you.
07:28Looks beautiful.
07:29That looks great.
07:30Five minutes, Bobby.
07:31Gorgeous.
07:32Oh, my God.
07:33The color on that thing.
07:34Very happy.
07:35Looks good.
07:36All right.
07:37Oh.
07:38Oh, we're plating.
07:39We're plating.
07:40Oh, my God.
07:42It's perfect.
07:43Oh, that's beautiful.
07:44Save some for us.
07:45Two minutes.
07:47It's getting down to the wire.
07:50Don't get caught in the crossfire.
07:52Keepin' it movin', takin' it higher.
07:54It's gettin' louder like camp the fire.
07:57I take my grilled flatbread, cover it in that labneh, and then I dust over that chopped
08:01masala oil over the entire plate.
08:03Wow.
08:04This looks amazing.
08:06I should have showed up and showed out.
08:0926 seconds.
08:10Come on, chef.
08:11You got this.
08:12Oh, beautiful, beautiful, beautiful.
08:14Beautiful, beautiful.
08:15Love it.
08:16I can't even.
08:17Almost there, guys.
08:18Almost there.
08:19Oh, my God.
08:20That's gorgeous.
08:21Welcome to the house of flavor.
08:22I love the freshness there.
08:23Oh, my God.
08:24Lots of color.
08:25I finish it with pickled chilies, radish, and cucumber.
08:28Quick, quick, quick.
08:29Let's get it.
08:30Five, four, three, two, one.
08:35Whoo!
08:36Whoo!
08:37Nice.
08:38Yeah!
08:39That was badass.
08:43You brought the spice, chef.
08:44You brought it.
08:45I could not wish for a better captain.
08:47The neat is probably one of the most competitive people I've ever seen.
08:50I feel like she has this in the bag.
08:52I hope I use the spices right.
08:57Ah, hello, captain.
08:59Welcome, judges.
09:00I challenged my fellow captains to make dishes using black cardamom, javitri, and chaat masala.
09:08Oh.
09:09Since this was my challenge, I will introduce all three dishes in no particular order.
09:15The first dish is a grilled flatbread with herbed labneh and marinated skirt steak.
09:22The herbs here, the brightness, come from such earthy ingredients.
09:26It tastes light and bright.
09:28It's a little tough on the cut.
09:29Swipe that skirt steak through the extra spices on the base of the plate.
09:33You really get the actual spices.
09:36Next is a spiced halibut kebab with smoked fennel salad.
09:41There's a really beautiful caramelization on the outside of this fish.
09:44Yeah, super delicate.
09:46Very buttery.
09:47You can taste the black cardam coming through.
09:49I like that.
09:50It's almost so balanced with that acidity that I lose the spices a little bit.
09:54I'm missing the warmth.
09:55Yeah.
09:56The last dish is an Indian spiced pork tenderloin with tomato, coconut sauce.
10:02Well, there's lots of great textures here when you get the pop of the pomegranate seeds, the crunch of the shallots.
10:07I think the pork is just a little over.
10:09Mm-hmm.
10:10I don't know if I got a more centerpiece.
10:12I feel like the pork is cooked really nicely.
10:14All right, Captain.
10:15Thank you so much.
10:16We didn't get any time in these dishes, but we actually could use a little to make a decision.
10:21So try the pork.
10:23I'm here every Thursday.
10:24I need Monique to win this challenge.
10:28Live bar is a difficult thing to manage, so we absolutely need every leg up that we can get.
10:33Okay, Captains, we've discussed, and we're ready to chart.
10:38It was a difficult challenge, but all of your dishes were incredibly flavorful and ambitious.
10:43We chose the dish that we felt featured the spices most effectively.
10:47If Bobby wins this, whatever the vantage is, whatever it is, we'll take advantage of it, because we've got to win one.
10:52We've got to win one for the team.
10:55All right, set it right toward crooks.
11:00The winning dish is...
11:07The grilled flatbread!
11:09Oh!
11:10Oh!
11:11Sorry, guys.
11:12Let you down.
11:13Let me down.
11:14That's all right.
11:15As long as Bobby is not one.
11:16As long as Bobby is not one.
11:18Team Monique, we lost this challenge,
11:20but with Alexandra being an expert on the asado,
11:23they can keep the fire table.
11:25Well, congratulations, Team Antonia.
11:28The advantage you just won will add some extra firepower
11:31to your next feast.
11:33Pew, pew, pew, pew, pew, pew!
11:35For today's team brawl, you'll have two hours
11:38to make us a feast of international flavors.
11:41There will be a wide variety of proteins in the pantry,
11:45but limited quantities.
11:47So some of you may not get what you want.
11:50And Team Antonia, because you won the advantage challenge,
11:53you get a live fire gift from right here in the USA.
11:57A fire table.
12:03This is a huge advantage.
12:05It has places we can hang meat from,
12:08we can sear on, we can sauté.
12:11Are you ready to brawl?
12:13Yeah!
12:14Let's go!
12:15Let's go!
12:16Let's go!
12:17Let's go!
12:18Whoa!
12:24Wow.
12:25Oh my gosh.
12:26Whoa, whoa, whoa, whoa, whoa, whoa, whoa.
12:27Rosemary now.
12:28Okay.
12:29That's a tad aggressive.
12:32Okay, I'm not getting in there.
12:34That was nuts.
12:37It's very specific, cooking on an open fire.
12:40So they were probably looking for very specific things to cook.
12:44Yes.
12:45You don't want anything huge because...
12:46You're only cooking from one direction.
12:47Yeah.
12:48Yeah.
12:49You have to be so mindful of how much heat do you need to continue to finish the dish.
12:53These things play a huge part when you're cooking over an open fire.
12:56Did everyone get what they needed?
12:58Chef Antonia.
12:59Yeah.
13:00Chicken.
13:01The chicken.
13:02I know I want to highlight the tandoor, and chicken tikka masala is loved by everyone.
13:07You needed the whole chicken?
13:09Chicken, um, Thai, but that's gone.
13:11Oh my God.
13:12That was ridiculous.
13:14I did not get what I wanted.
13:17So, goat.
13:19Ugh.
13:20Goat leg is intimidating.
13:23That's like the toughest cut of meat.
13:25Team Antonia.
13:26So, global feast.
13:27So there has to be something that ties it all together, right?
13:30Oh, could we do like a season?
13:32Summer?
13:33A season?
13:34I love that.
13:35I love that.
13:36I'm paella on the beach.
13:37Yeah.
13:38And then I want to use a tandoor to make bread and also skewer some meat and throw it in there.
13:42I think a nice picanha with some chimichurri.
13:45I love that idea.
13:46This is something you've done before.
13:47Picanha?
13:48Hell yeah, girl.
13:49That was mighty.
13:51Easy.
13:52What do you guys think?
13:54Should we do one country?
13:55Should we do a couple of different countries?
13:56I think we do a couple different.
13:57I think we go for like more of like a street food.
13:59Like street food feast.
14:00Yeah.
14:01Absolutely doable.
14:02I think I'm going to try to use the tandoor.
14:03Okay.
14:04Because I think it could resemble a taco al pastor.
14:06Okay, fantastic.
14:07So I'll marinate some pork, a little pineapple.
14:09Get some pineapple.
14:10I can do a peri-peri halibut skewer with chorizo.
14:13Okay.
14:14What do you think?
14:15All right.
14:16I think I may go somewhat Caribbean or something like that.
14:18Jerk, lamb, lollipop.
14:19That would be amazing.
14:21I think what we should do is pick like a region of the world because this way it will be cohesive.
14:26I just know that I wanted to do pork and I want to do a coconut rice and a banana leaf.
14:30All right.
14:31We should do Asia.
14:32I'm thinking a play on Nashville hot chicken.
14:35Indian.
14:36Kashmiris.
14:37I want beef.
14:38I want to do Korean shore rib.
14:39If I got time, I might pull off like I love those kimchi pancakes.
14:41Sounds great.
14:42Love that flavor.
14:43You said...
14:44I want to do beef as well.
14:46The marinade.
14:47I feel like there's...
14:48You got to pick something else.
14:49Yeah.
14:50Beef's taken.
14:51What do you want to do?
14:52Why does he get...
14:53Why can't I do it?
14:54If you do a beef dish and he does a beef dish, they're going to compare it.
14:57Okay.
14:58That's fine.
14:59So you're going to basically go head to head with your teammate.
15:00Yeah.
15:01That's up to you.
15:02I can do drunken noodles, thyme-arinated steak.
15:04She's had a couple shaky performances.
15:05If we end up battling each other, beef versus beef, I'll take my chances.
15:09Let's go.
15:10All right.
15:12Feel good about it?
15:13Yeah.
15:14Perfect.
15:15Awesome.
15:16Let's keep an open communication, okay?
15:17Yes, ma'am.
15:18You got it.
15:19I'm really excited about this brawl.
15:20Alexandra, this is what she's known for.
15:21Live Fire cooking is her jam.
15:24I'm going to season my halibut.
15:25So, Alex, how long have you had your Live Fire Fitness?
15:27I keep hearing a rumor that you're a hostage negotiator.
15:30I don't think it's a rumor, Jace.
15:31Is that right?
15:33I have been in business for a little over a year, and I want to keep growing.
15:37You just got to keep pushing.
15:39For the last eight years, I served as a detective and a hostage negotiator.
15:43And I also own Iron & Oat Catering, specializing in Live Fire experiences.
15:48We book an event every single weekend.
15:50In two years, I will qualify for my pension, and I plan to leave and do barbecue full-time.
15:57Winning barbecue brawl will really solidify my place in the culinary world.
16:01I don't want heat directly under the halibut.
16:04I just want it to get the smoke flavor without cooking too much.
16:09I'm making a little pastor spice marinade, so I've got achiote, some guajillo chiles, onion.
16:14How many restaurants do you have now?
16:16Six restaurants, catering, you know how it goes, Chef.
16:19How long back did you get started?
16:21I opened my first one in 2001.
16:23And what was the concept?
16:24Tasting menu, fine dining, fancy stuff, Chef.
16:27Love it!
16:28What about you, Greg?
16:29So it's been 15 years for me.
16:30We've been in it a long time.
16:31A lot of this is what I'm doing for my hometown, man, for family.
16:34I love that so much.
16:37So what'd you end up with?
16:38I got the picanha.
16:39I cleaned what I was cooking.
16:41I've cooked it a thousand times.
16:42Going into this competition, I had a feeling I would be the underdog.
16:46So it got to me the first two weeks.
16:48But today I was like, no, I'm cooking.
16:50Oh, I'm so sorry.
16:51Here I go again with the flailing.
16:53Please.
16:54No, I'm not going to stab you today.
16:55I promise.
16:56I ended up with beef flanking short ribs, which is good.
16:59I'm glad nobody else got them.
17:00I can add a lot of flavor to these things.
17:02First thing I do is get this Korean marinade going on.
17:05I'm making this dish for my daughter.
17:06Yeah?
17:07Yeah, she loves it.
17:08Maybe we go to LA.
17:09She has to go to K-Town.
17:10She has good taste.
17:11Yeah, she does.
17:12So I am going to make some pork skewers because that's like a traditional Filipino street food.
17:17Everyone in my family has to learn it before they move out of this house.
17:21Let's do this.
17:23What are you making?
17:24A new deli hot chicken.
17:25Instead of doing cayenne, I'll use some of that Kashmiri chili.
17:28I'm a little nervous though because I've never used a tandoor and I'm going to bust it out for the first time tonight.
17:33Kyle, you're a big risk taker.
17:34I like it.
17:35Thank you, sir.
17:36So far in the first couple of weeks, Kyle's biggest struggle is like taking on too much and then not getting it done the way he wants to at the end.
17:41He's a very good cook.
17:42I just want him to be a little more focused and a little more organized.
17:45We're talking about all the things that you want to eat in the summer.
17:50I love that I won the advantage challenge.
17:52My team needed this.
17:53It's just like a boost of confidence.
17:55Everyone's reinvigorated.
17:57We are the team on top.
17:58Our fire table.
18:00Who's going on the fire table?
18:01I can get the bacana on the fire table.
18:03Great.
18:04There's a nice fat cap.
18:05The best way to cook it is open fire.
18:07I'm going to make a paella because I've spent a lot of time in Spain and I just love them.
18:12I think they're delicious, they're a combination of many different flavors all in one fun rice dish.
18:17I think what sets me apart from all the great barbecue people who are here is 30 years of fine dining experience,
18:23which taught me balancing of flavors, creativity, and execution.
18:28Are you singing the Rocky soundtrack?
18:30I know that you like recently closed your restaurant, but here's the thing, like the Rocky soundtrack is 100% your theme right now.
18:36Come back, baby.
18:37It's your comeback.
18:38I'm telling you.
18:39What do I need?
18:40I knew I wanted to make chicken tikka masala, but the chicken was all gone.
18:45Plan B is goat.
18:48You okay, Archie?
18:49Yes, Chef.
18:50You feel good?
18:51I feel a little pressed.
18:53What?
18:54You feel pressed?
18:55Pressed.
18:56Goat needs to be cooked low and slow.
18:58No one cooks goat leg in two hours, especially with live open fire, so I'm nervous.
19:04Oh my God, I don't know how I'm going to get through this.
19:07I'm not sure the chicken thighs.
19:08Goat.
19:09Goat.
19:10Goat.
19:11Goat.
19:12Goat.
19:13Goat.
19:14Goat.
19:15Goat.
19:16Goat.
19:17chicken thighs my second choice was goat ground girl you're gonna grind it yeah as long as it's
19:23ground you're fine i can definitely make a goat sea kebab which will pair beautifully with that
19:28same tikka sauce and the naan so i can keep most of my plan intact i was definitely feeling a little
19:33scared and stressed and then i just spoke to chef antonia and now i'm good to go you know
19:38arti admittedly is like i lack in confidence but i think week after week she is starting to believe
19:44that she is a great chef and she is let's go let's go let's go first things first i know who i be
19:51captain of the team so all salute me many others tried but that ain't real put the rack on me i'ma
19:57score at will don't want the fire to go out live fire is extremely tricky you have to be able to
20:06control your heat because if that fire goes out you have a solid 40 minutes before you can cook again
20:13team monique how y'all doing hi how are you i'm good what are you making i am making a take on
20:19portuguese street food where i'm doing a peri peri halibut and chorizo skewers so i just got my
20:25chorizo on and then i made a kind of a take on a green sauce okay the mojo verde has charred onions
20:32jalapenos with a lot of acid so tell me is there a back story to this yeah so my dad doesn't know i'm
20:38here and i know juicy it's funny like my dad's one of my best friends and i'm not telling him
20:46because i want to win this thing and surprise him when we were younger he would always take us to
20:50portuguese restaurants to celebrate okay so this is an ode to dad here yes all right 100 i am making
20:56an indian street food which is called aloo tiki chat so it is roasted potato and cauliflower croquettes
21:03i've never used a tandoor before so i'm super stoked to kind of give it a shot guys i need your help just
21:07keep reminding me about that pork in the tandoor all right sounds like a plan just waiting for
21:12potatoes and mr flay to show up right over here oh hello there chef i'm here for inspiration uh-huh
21:19if bobby comes here and steals all our ideas of course he's gonna win should i go to his station
21:23and find out what he's doing i would one hour one hour left but you need me you need help i'm scouting
21:33okay okay i got you you want to give me some advice yes talk to me all right i'm trying to make
21:37non yes the dough it needs to be more relaxed this is too much gluten so more moisture in this
21:42more moisture but this is not why i came here in the in the form of wet your hand with water and
21:46then knead it thank you chef monique takes the time to come over and help me make my dish better
21:53it says a lot about her it needs to be a smooth dough that's awesome you're welcome bobby thank you
21:59so much bobby what are you making a vegetable curry with eggplant asparagus shishito peppers wow delicious
22:06i've got my marinade and i'm cooking rice do your family like your kid like my daughter sophie was
22:11always in the restaurant your kids my kids have all worked in the restaurant they're working right
22:15there right now so i can be here i love it this is my home away from home right now i feel like
22:20we're really working together it's a really good family vibe and we've kind of found our spots right
22:25uncle brad we do uncle brad uncle brad what kyle i'm what he's a visiting appalachian cousin cousin kyle
22:34cousin kyle who's all the family members we got mama orchid uncle brad uncle brad sister rosalie
22:41and then uh big papa bobby big papa yeah don't call me grandfather i'm not down with that i'm good with
22:48that i've been called worse how are you going on i mean team antonia seems like they do have an
22:54advantage getting that fire table you can raise it up and down your heat your wood everything's
22:59right there in the middle you can just control it easily so i got some parsley right here chef for
23:04the chimichurri great firon you mentioned you were a warden oh are you missing work i'm here for a
23:09reason you know i take all my vacation time the fact that you're a warden by day but you want to like
23:14barbecue at night it's a renaissance man seriously like it's really interesting you've been like
23:18making some of the most delicious food so you know oh thank you chef that means a lot after 24 years
23:24i'm ready to retire as a jail administrator and just do barbecue full time but i haven't gained
23:30the confidence yet so i'm going to do korean chicken wings and smashed cucumbers very much a summer uh
23:38situation sounds delicious right yep yep yep already this is so fascinating to me the only way the bread
23:45really puffs up is if you slap it with your hand got it like that the tandoor oven in most restaurants
23:52is typically run by men but one night i just jumped in to help slinging breads and kebabs this amazing tool
24:00should be in every american backyard gorgeous what is happening over here i am making pancakes
24:07they're uh kimchi oh yum i'm making a korean short rib and then you're just gonna do a quick cook on
24:11those hammer them real quick on the grill what's hanging over here yeah that's my picanha so i'm just
24:16got it hitting the smoke while i'm working on other stuff and then and sear it yep slice it really thin
24:20to toss with the drunken noodles there was a time where my husband was living in a house with three other
24:25military guys we'd all go out somewhere and we come back and they're all like starving and i just
24:30one day created this kind of late night drunken noodle i love that hey brad yo i feel like this
24:36fire is going down a little bit yeah yeah yeah is there a chimney back here i could throw it on there
24:41throw it right there right there beautiful kyle are you using the tandoori oven i am cooking the chicken
24:48and tandoori have you used it before never oh my gosh that's so brave yeah i'm a little bit scared but
24:54why did you choose it in the first place uh because this is a challenge okay when in rome
25:00when in mumbai go big or go home and i hope i don't go home we're going with our uh lamb chops
25:07right now so this argentine grill gives us the direct heat that we need to be able to sear this
25:11off and then to have a nice medium rare inside on this so it's time to make the tortillas and i cannot
25:16find the tortilla press i have to make a pivot right now what do you want me to do i'm gonna do
25:22pupusas i need some cheese okay if i can stuff it like a ojaca cheese ojaca done pupusas from el
25:28salvador it's kind of like a little masa cake if you will stuffed with cheese it's gonna be awesome
25:32it's a great street food as well so it really still ties in they do exactly what we were doing
25:39you guys good over there you're awfully quiet we're just listening to you guys lose how dare you i knew we
25:45were more interesting than you guys i need you to get that paella on we're gonna add rice to the pan
25:51and then lobster stock because that's going to develop this briny deep ocean flavor let me amp that
25:56up for you want otter so i'm holding the picanha to make sure that i get the perfect sear
26:06here drop the steak chef what are they done not dropped it like on the ground yes my second rule
26:22oh i gotta do something now
26:24it hit the ground you got a man down man down man down i need you to rush it i'm restarting because
26:38i dropped my steak and i'm gonna do my best to make sure this one gets done right it's totally different
26:44for me because it's supposed to be freak out mode but i'm not this separates the pit masters from the
26:49pretenders so i got to get it done i can't be a pretender right now i know you can do it you already
26:54have the sauce done 20 minutes brawlers 20 minutes alexandra how are you doing i'm doing
27:03good very good okay halibut is a really delicate fish so to pair it right next to the chorizo is
27:10gonna add a really nice bite but i'm not sure about the sauce this is missing something
27:15more feet more vinegar salt just go like bold that's who you are the pupusas are going to come
27:30down to the wire chef you think we should put it in the fryer yeah i think that's perfect you got them
27:35yeah siren yes chef how are we doing it's done it's done let's sit you want to take it off and let
27:41it rest yes i'm doing chef i want this to be perfect five minutes to go
27:48i think i'm on fire i said watch out now i think i'm on fire okay stop the plating guys spot on baby
28:00i go to check my sauce the texture isn't good so i add some honey in there and blend it all together
28:06better let's get it done let's get it done guys let's go that paella looks bomb
28:12i taste the steak chef the salt was perfect perfect great yes
28:19that feels like summer 100 it does brad the short room is awesome rosalie how you doing i'm about
28:26to throw everything in the wok together oh baby right behind don't forget to put your grilled limes
28:32on yep one on each one on each oh yeah there's your sauce beautiful go go yeah good good good beautiful
28:39there was an extra pupusa right over there next to the fryer right here
28:4610 9 8 7 6 5 4 3 2 1
28:55let's go
29:00whoo
29:01what's up
29:02you guys feel good yeah i feel pretty good i didn't know if i was gonna get it yeah
29:08i'm hoping these risks pay off using a tandoor and the pivot from a taco to a pupusa i felt like i
29:14really stepped up nice job look at you and you came back from a from a fallen picanha oh my god i want
29:20to say this to you guys for real you guys all have like the greatest hearts i know that you've had
29:24a restaurant that just closed yeah and building confidence in these kinds of challenges gets you
29:29there the same thing with you it's like are you going to continue to step up and like put yourself
29:34out there in a loud and proud way all of them are on this sort of like come back you know i've had my
29:39confidence taken away i've had restaurants close their stories matter because it shapes them into the
29:45chefs that they are and every single week you guys come in here and you absolutely kill it thank
29:49you chef seriously put your stuff out there and you literally kill it you're tuning me up yeah
29:54it's a great job thank you is all you should be very proud of okay
30:03well hello team antonia yes yes yes we just flew in and boy are my armani's tired
30:09tell us about your international feast this is an international journey it's like really celebrating
30:16the summer tyron do you want to start with argentina with the picanha that he wants to slice
30:21for you and a little bit of chimichurri yes this is just like fogo to chow exactly what you doing to
30:26that child you know i taste the flavors on the outside of this beef temperature on the beef is great
30:35this to me is exactly what i want in a chimichurri it's bright it's acidic it's got some nice
30:39heat from those chili flakes thank you chef all right where should we go next i think we go to
30:43spain tyler sure so when i heard summertime outdoor cooking i thought paella with lots of
30:48seafood there you're taking me back to mallorca here it's so tasty so seafoody rich to me the rice
30:55is slightly overcooked so i appreciate that sokarat on the bottom with the crunch okay what's next
31:00summer in india well we have a goat sea kebab with a spicy tikka sauce and garlic naan these
31:07kebabs are the goat temperature's right on it it's not tough it's not chewy you got your chari bites
31:14and you got the tenderness on the inside the protein part can be a little undersalted but together
31:19they're like chef's kiss okay moving on to some korean inspired chicken wings and some quick smash
31:27cucumbers those chicken wings are like still crunchy i don't know if you can hear us eating them they're
31:31delicious it's sweet and spicy okay all right thanks so much chef antonia can you taste the kebab a
31:39little bit yeah i can't believe they said it's not salty it's not salted you had it which i thought
31:47was already seasoned then i put so much more salt in it okay team manites hello judges our theme was
31:56international street food jason all you papusa al pastor with fire roasted pineapple salsa fresca verde
32:04and salsa matcha the pork it looks like it's so like seasoned because it has all that color to me it's
32:10not super flavorful and because of like the thickness of that papusa i just want more salt on that pork
32:18let's go to portugal i made a portuguese surf and turf peri peri rub halibut chorizo and i made a mojo
32:25verde sauce i mean for me i just wish there was more char on all of it i think it's tough too
32:30to have the chorizo which is naturally more firm and then you have the halibut which is delicate
32:34and soft i think that's a tough combo when you're trying to kind of eat them all together i really
32:40like the flavor of this mojo verde i don't love the texture of it it feels mushy to me and also kind
32:46of fibrous i don't know if it's just a matter of blending it smoother or even just smashing it
32:52so that it was chunkier it's just kind of that in-between texture i'm not happy i own a live
32:58fire business so it would be embarrassing to go home on a live fire challenge next we're going to
33:04the caribbean you've got a jerk lamb lollipop roasted sweet potato and then some grilled pineapples
33:12the jerk sauce is really nice because it gives you tang it gives you spice the pineapple is beautiful
33:17you get that caribbean flair almost almost over almost over just a couple of degrees lamb chop is
33:24so tender and you have to be very careful and specific on how you cook it and last we're going
33:29to india potatoes and cauliflower croquette on a garbanzo masala there's so much great spice the
33:37flavors are great i'm missing that crunch okay thank you so much thank you got a lot of miles too
33:43that was brutal i think it's the first time in my career i've been told something was undersalted
33:53i don't think it's undersalted i don't i don't understand that
34:06all right another international feast we're getting so many passport stamps
34:10we decided to go in the region of asia yeah so this is my play on a nashville hot chicken but it
34:16took a detour to india i'm calling it the new delhi hot chicken i get the spice the nashville hot
34:21chicken comparison not quite it's a lot milder than that and it's like a little uneven on the cook
34:26there's still a little bit of that perfect temperature in the middle but those outer edges
34:30you got to work toward that tenderness i took a big risk today i tried using a tandoor oven that
34:35i've never used before i'm so disappointed all right where should we go to next so i've got a
34:40korean marinated short rib and then i've got some kimchi pancakes this pancake is giving me everything
34:46that i want from those kimchi flavors i just want a little bit more salt beef ribs are real easy to
34:52overcook and it got very close to being a little chewy a little bit more tender perfect okay let's
34:58move on to this pork tenderloin i prepared for you soy garlic and ginger glazed pork loin over some
35:05coconut rice with basil and then a little mango and jicama slaw coconutty sweet rice is nice and loose
35:12everything here is good except a little chewy okay i didn't mind the extra chew because there was this
35:19nice caramelization on the exterior really beautifully done thank you so much okay veggies fire roasted
35:26vegetables in a thai red curry sauce that's awesome my man that's enough i'll take it rosalie all right
35:39so it is fitting that the last dish is my late night drunken noodles and here we go again on beef
35:46you think it's chewy okay yeah i'll pull it off a little sooner i actually think it's because it went
35:51into this really hot sauce so it's almost like it's steamed all the way through okay okay but flavor
35:57wise it's really delicious thank you all right thanks for all the passport stamps we're gonna work
36:02on our tramp stamps now oh my gosh nice good job guys thank you i feel like i let the team down i'm sorry
36:13we had there's a couple of things in there that they didn't love but this team really relies on flavors
36:17very well sure okay brawlers your delicious feast took us all over the world and we're not even jet lagged
36:35but of course this is an elimination challenge team antonia intellectually your through line wasn't our
36:42strongest while there were some minor misses everything was balanced from dish to dish
36:49team meneet you took us on a street food world tour and while your meal was creative it unfortunately
36:56suffered from some execution errors and lacked some flavor team bobby you took us on an ambitious journey
37:03through asia but the cook on your proteins didn't quite land the plane overall however you delivered a
37:09creative and craveable feast our first safe team tonight is
37:18team antonia
37:24good luck you guys good luck congrats
37:28guys two in a row oh god our other safe team tonight is
37:34team bobby yes
37:47that blows my mind listen guys i don't think we deserve to be here but whatever said and done i couldn't be
37:56more prouder of the three of you so walk with heads high always thank you sure team meneet i'm
38:03sorry but that means you are our bottom team please join us at our campfire
38:13after landing in the bottom last week we'd really hoped your global feast would have been a comeback
38:20how did you all feel the cook went we have been listening and we've been reacting to a lot of
38:25feedback which has been given and when we react to that feedback it backfires again
38:31you as judges what advice would you give us so that we are not sitting here again
38:40that's a good question that's a great question there's nothing specific that anyone has done
38:45collectively wrong here because everyone's cooking so well yeah small details every week i'm not feeling
38:51defeated i am definitely feeling disappointed it makes me question a lot of things in terms of
38:57strategy but i'm not defeated defeated is for losers and i'm not a loser all right team meneet
39:05first we're going to talk about our favorite dish greg your lamb was well cooked and your caribbean
39:10flavors really sung and stood out and now on to our bottom dishes jason your pork was slightly
39:17overcooked and the dish as a whole was under seasoned alexandra your dish was well seasoned but the chorizo and
39:25halibut felt disjointed and your sauce was mushy and fibrous the person going home tonight is
39:33alexandra
39:46listen you did great okay there's absolutely nothing for you to do look at me keep your head up
39:54promise myself i wasn't gonna cry on tv it's all right it's all right if you feel it let it out
39:58you think i'm not going to go and cry of course i would right yeah but you did a fantastic job you're
40:05awesome chef
40:14thanks guys
40:19making sure we're working quietly around here rolling in okay
40:34you're a badass i'm so mad at myself why are you mad at yourself do you know the number of times i have
40:41been eliminated there's zero shame in this loss okay a loss to a business that i own i look dumb
40:48no you don't absolutely not the fact that you were chosen to be over here yeah don't ever underestimate
40:58thank you i'm very very proud of you thank you okay don't let this don't let this get you down
41:03i'm serious cry it get it out of the system don't let it get you down i'm pissed it was definitely a
41:12hard challenge to lose but at the end of the day i still am gonna progress in my fire and um there will
41:20be no tears
41:23i didn't see that coming i was certain i was going home there that ain't going to happen again i can
41:28assure you that will not happen again live to fight another day my friend in two hours a crowd
41:35will come to taste your chili yeah let's do it kyle how's that chili doing yeah oh you're only dropping
41:41one side that way oh my gosh show me that you can make it by clearing all this off oh yeah that's
41:47perfect bam bam bam two stepping all the way to the championship that's damn good let's get some
41:55chili give me the chili right now mama's lying