- 4 hours ago
Category
📺
TVTranscript
00:00I have about a million followers, about 7 million followers, about 13 million followers.
00:05Tonight, we have three social media sensations, whose off-the-hook approach to cooking has
00:10turned them into food stars.
00:11Bro.
00:12Who can make the better fried chicken?
00:13It won't be money.
00:15But can they survive a culinary demolition derby in Flavortown Market?
00:19Woo!
00:20This isn't like what these cats are used to.
00:22Ah, what's going on?
00:24I think I'd be nervous, but I...
00:25Sam, don't cut yourself, Cuyon.
00:27It's going to be a rude awakening for these food...
00:30Here, let's make it creamy now.
00:31I'm going to get lost in the sauce.
00:32Ouch, Danny.
00:33I'm all jacked up on the...
00:34I'm all jacked up on the...
00:35I'm all jacked up on Flavortown today.
00:36It's New Food Stars right now on Guy's Grocery Games.
00:40Okay, folks, let's meet him.
00:44Our new food...
00:45Food Stars.
00:46Now, first up, Josh Scherer, who's online channel Mythical Kitchen.
00:49Boomers better cook...
00:50More Than Millennials has featured food segments with stars like, let's see, Kevin Bacon...
00:55Tom Hanks...
00:56And Gordon Ramsay...
00:57Come on, now.
00:58Hey, man.
01:00My name's Josh Scherer, AKA Mythical Chef Josh.
01:02It's absolutely my style of cooking to do something...
01:05predictable and hit people with new flavors and experiences that they've never had before.
01:10Brother, what a pleasure.
01:12You know, to give somebody a truly unique culinary experience...
01:15It's just the biggest joy to me.
01:18And then there's Jazz League.
01:20Who's healthy Mediterranean cooking videos...
01:22We have not lived until you've taken a bite of this crispy...
01:25Tadik...
01:26Have earned her hundreds of thousands of faithful followers.
01:29You may all wreck...
01:30Recognize me from the social media handle, Jazz Leaf.
01:33I am Persian.
01:35And so my food focus always has some sort of Middle Eastern meta...
01:40Mediterranean twist to it.
01:41I actually went viral for salmon.
01:44I remember...
01:45I remember specifically that moment that I started to go viral.
01:48It literally...
01:50just melted in my mouth.
01:51Hundreds.
01:52Thousands.
01:53Millions.
01:54Of you.
01:55In my shoes.
01:56And I remember just looking at my husband saying...
01:57Oh!
01:58I think I did it!
01:59I think I did it!
02:00I love the name.
02:01Very nice.
02:02I want to hear how you got the name Jazz.
02:04Let's go!
02:05Just...
02:06And finally, Justin Chasson.
02:09The Louisiana...
02:10And a chef known as Stale Cracker...
02:12Whose Cajun cooking videos...
02:13Y'all come along!
02:15Have earned him 13 million social media followers.
02:20Small town boy from Labattieville, Louisiana...
02:21On...
02:22Small town boy from Labattieville, Louisiana...
02:25On the Bayou.
02:26And I'm go by the...
02:27The name of Stale Cracker.
02:28Welcome...
02:29To this...
02:30Stale Cracker's cooking show.
02:33I think I'm known for education.
02:35We're not making a traditional grotto.
02:37Bet you're wondering, dude, how are we gonna make...
02:40The hottest in the world.
02:41There you go.
02:42Gotcha, dude!
02:43What's happening?
02:44Hang on, where are the glasses?
02:45Oh, man!
02:46Where are the glasses?
02:47We'll get them in the way, babe!
02:48Where are the glasses?
02:49We'll get them in the way, babe!
02:50Where are the glasses?
02:51He always wears the glasses!
02:52What's up, what's up?
02:53Hey, brother, good to meet you.
02:54Awesome.
02:55I'm a fan.
02:56That's why we asked you to come here.
02:58What you're teaching folks online...
03:00Is helping so many people that say,
03:02Well, I'm not a cook.
03:03And you are ambassadors of...
03:05Of taking people to great food.
03:06So, I have two intense games.
03:08They're gonna test your culinary...
03:10Your skills.
03:11Your culinary limits.
03:12Let's do it, baby!
03:13Let's get it going!
03:14Unfortunately, after the...
03:15First round, one of you is gonna be eliminated.
03:18But, the chef at the end of the...
03:20Second round, we'll get to shop at Flavortown Market
03:22for up to $20,000.
03:25Plus, I'm pretty sure we're gonna earn you a boatload of new followers.
03:29Awesome.
03:30Let's go.
03:30Absolutely.
03:31So, I want you to show us your special culinary point...
03:35Of view.
03:36I want you to make the judges...
03:37Your signature dish.
03:39Right?
03:40That's how we start things.
03:41Yes!
03:42You have big personalities.
03:43You have big followings.
03:44But, your first check...
03:45I want you to make the challenge.
03:46I want you to just kind of slow it down.
03:47I want you to think a little smaller.
03:48Okay?
03:49Now, go ahead...
03:50Go ahead and step in front of your carts.
03:51I don't want you worried about running around.
03:53So, I figured to make things a little...
03:55easier.
03:56To make it easy for you guys, we're gonna have shopping bags.
04:00No.
04:01I asked them not to worry about the cart.
04:04Right.
04:05Right.
04:05Make their signature dish.
04:06But, I want them to think a little smaller.
04:08When you say think small...
04:10It says something to me.
04:11And, I think just to make it easier for them...
04:13Use these tiny...
04:15Oh.
04:16Because, this is think small.
04:18No.
04:19No.
04:20Don't do it to me.
04:21There you go.
04:22Can I get two?
04:23I get one.
04:24I get two.
04:25Unfortunately.
04:25So, you're gonna have 30 minutes to shop, prepare, and...
04:30plate your signature dish with only using ingredients you can fit into that bag.
04:35And, in one trip.
04:36Chefs, you've all watched guys' grocery games.
04:39You know...
04:40You know about the 3-2-1-go stuff, right?
04:41Yeah.
04:42Yeah, Chef.
04:43Oh, God!
04:44He said, oh, God!
04:45His eyes got that big!
04:50They all have their own unique style of cooking.
04:55Definitely no stale cracker.
04:56Poop roll out!
04:57He's got his Cajun Creole thing.
04:59Jazz.
05:00He's with the Mediterranean.
05:01And, Josh has really got a lot of...
05:05love affair with food.
05:06Can I perfect the world's hardest omelet?
05:08We're really gonna see what they know about...
05:10food when they have to really condense those ingredients.
05:12They get things they can cross-utilize.
05:14That's...
05:15That's gonna be...
05:16That's gonna be the case.
05:17Watch out for this tail cracker guy.
05:21I've been known as a guy that does the shrimp dead peel,
05:24and that's my viral view...
05:25Today, I'm gonna learn, y'all, how to boil some shrimp.
05:28I'm doing barbecue shrimp.
05:30I'm going straight with the barbecue shrimp.
05:32I ain't playing around.
05:33So a lot of people think...
05:35barbecue shrimp has barbecue sauce in it,
05:37and it really doesn't.
05:38Mr. Sean.
05:40I ain't got much room for the Worcestershire,
05:42but we're gonna make it work.
05:43Heavy cream...
05:45And a little dip in French bread.
05:50We're gonna make it work.
05:52There we go.
05:53All right.
05:54Whew.
05:55You only get one time to go into the grocery store on this.
05:58All right.
05:59One more thing.
06:00The next thing you know, I had a mountain of vegetables,
06:03and I was running like this.
06:04Please don't fall.
06:05If I had to have more time in a bigger bag,
06:07I had to put a little extra spice.
06:10But you gotta work what you got,
06:12and that clock is an animal.
06:14Coming in...
06:15Coming in to compete.
06:16I don't care what level chef you are.
06:17Coming in to compete, man.
06:18That is a tough thing.
06:19Okay, I have to be...
06:20I'm pretty strategic here.
06:21I need to make something that got me all of the followers I have.
06:25Every single time I post a salmon recipe, it goes viral.
06:28I think it's one of the easiest protein...
06:30to cook.
06:31Takes up a lot of the bag, but yes, it fits.
06:33Fits perfect.
06:35Pistachios.
06:36We are going to do a pistachio.
06:40Pesto.
06:41Man, this bag is tight.
06:45Woo!
06:46We are going Middle Eastern here with some saffron.
06:49My bad.
06:50My bag is getting pretty full,
06:51and I haven't even dipped into the herbs that I needed.
06:53Let's go.
06:55Pestachios.
06:57That is...
06:58I'm stuffing this board.
07:01I'm stuffing...
07:00it best i can i need the rice i know that i'm
07:05not going to have enough time so we had to opt for the instant rice does this count are we good
07:10here are we good all right no one's stopping me okay okay okay looking for chicken thighs
07:15for chicken thighs i want to do a fried chicken taco bunless skinless chicken thigh it's so big
07:20we're pivoting to shrimp we're pivoting to shrimp i'm going shrimp shrimp smaller marginally
07:25all the bags are so small i'm making a fried shrimp taco with fish sauce caramel
07:30get the smallest fish sauce possible and that little bottle in there that's enough salt to kill a horse
07:35ah what's going on kind of vietnamese meets mexican i grew up in a big vietnamese
07:40mexican neighborhood in orange county california oh where are the tortillas love these guys
07:45all right come on go faster vietnamese flavors and mexican flavors can really complement each
07:49other because a lot of
07:50chilis used in both a lot of herbs used in both where are my herbs where are my herbs they're small
07:55i may as well the trickiest part about this game is not being able to go grab
08:00another ingredient because whatever makes it to the station you're stuck with and that's what's on the plate
08:05so guy can i take one egg out of the carton absolutely not but you got room
08:10get the hell out of here come on this is why he's the goat this is why he's the goat
08:15is nobody got a phd in shoplift oh god
08:20you're a crazy guy that's why i love you oh yeah let's go i'm just gonna
08:25get everything out on the table so i know where things are going a little fresh cucumber all right
08:28folks so here to judge our new
08:30food stars dishes is an all-star panel of judges now we've got the culinary legend
08:35emmy-nominated host of ready jet cook the one and only chef jettila
08:40food writer and founder of wheelicious the og of triple g captain
08:45court and a winner of food network star and author of harm to table
08:50one and only hambino chef christian petroni it's pretty cool to see
08:55three people who are like you know masters of their universe right in the digital world so
09:00social media influencers in our food network world i think this is a very
09:05very tough challenge 25 minutes
09:10i go to start cutting the vegetables and i'm shaking
09:15nervous but i am don't cut yourself cool y'all flavor town is
09:20a lot harder than i imagine going with the old barbecue shrimp oh new orleans special
09:25one right here all right there let's go right out
09:30So what people don't understand there, Stalecracker, is that...
09:35The barbecued shrimp in Louisiana does not have barbecue sauce.
09:39That's right, that's right.
09:40All right, so what's gonna happen?
09:41You saute the onions, green bell pepper, a staple in Louisiana cooking.
09:45That much Worcestershire, oh yeah, it takes a lot.
09:50You're gonna make the sauce.
09:51You're gonna get lost in the sauce.
09:53Yeah, I'm gonna get the shrimp...
09:55We're gonna get the shrimp in there pretty quick.
09:56We're gonna throw some whole limons in there, dude.
09:58What a handful.
09:59We're gonna get...
10:00You'll be the first guy ever to have boa snake boots on guys' grocery games.
10:03Yeah, nothing wrong with that.
10:05A little heavy cream.
10:06We cook with cream and butter in the sauce, let me tell you that.
10:10It's compact on the bag space.
10:11I use the pantry seasoning.
10:13Put a little cayenne.
10:15If it is their signature dish, they know exactly how it tastes.
10:18And if you're missing a key ingredient...
10:20You are just killing yourself right now.
10:22Oh, yeah.
10:23I'm gonna start tasting, season, taste...
10:25You can always add, but you can't take it, dude.
10:28When you're a chef influenced...
10:30You're a influencer.
10:31You're at home.
10:32You're in your own kitchen.
10:33It's very different than being in this...
10:35Massive grocery.
10:36Hey, I need a little more lemon juice.
10:38I was hoping it had enough flavor.
10:40Enough Cajun pizazz.
10:42You have a lot of sauce.
10:44I really don't...
10:45I doubt myself a lot.
10:46Like, I don't want to go first.
10:48I don't want to go first.
10:49Like, everybody's gonna think...
10:50What a failure.
10:51You're going home first.
10:52You didn't do nothing.
10:53Too much going on.
10:54Too much going on.
10:55Too much going on.
10:56Too much going on.
10:57So many times I have chefs who come here and they cook.
11:00And they're really good at cooking, but they're not really good at communicating with the camera.
11:03These folks have all done this on their own.
11:05Where they've been filming their own content.
11:07They realize they have to engage with the audience.
11:10And it's so great.
11:11I don't have to ask some questions.
11:12I walk over here and they're already telling me what they're doing.
11:1520 minutes, chefs.
11:16I am going to make a pesto.
11:20Low crusted salmon.
11:21I'm going to use pistachios in the pesto to make it a little...
11:25more Middle Eastern.
11:26I'm going to do a side of saffron basmati rice.
11:29Okay.
11:30So I threw in the pistachios.
11:31I threw in the parsley and I threw in the garlic.
11:34You can't make...
11:35pesto without parm.
11:36Here.
11:37Let's make it creamy now.
11:40I love it.
11:41I love it.
11:42Pesto goes on the salmon after or it cooks with it?
11:45It cooks with it.
11:45I trust you know what you're doing.
11:47I am the salmon queen.
11:50I cannot be serving undercooked salmon.
11:52Salmon's a very fatty fish.
11:54It might...
11:55It might just become like a pool of oil.
12:00I got...
12:00I got to get my caramel going.
12:01Chef, what's on the menu?
12:02Chef, we got fried shrimp, tacos.
12:05This is with fish sauce caramel.
12:06A little Vietnam meets Mexico.
12:08I grew up in Southern California and the biggest Vietnamese...
12:10neighborhood outside of Asia.
12:11My stepmom is Vietnamese.
12:12Love the flavors.
12:13Oh, so you've had the Vietnamese training.
12:15Oh, sure have.
12:16Typically one cup of sugar to a quarter cup of fish sauce.
12:18It's really, really hefty, but we're going to add a little bit...
12:20of lime juice and chilies to that to sort of brighten it up.
12:23Get some aromatics in there.
12:24Camel's going.
12:25And in goes the fish sauce.
12:26Fish sauce caramel?
12:27That is right.
12:28Look them out.
12:29That is rad.
12:30I can't wait to try it.
12:30I can't wait to try that.
12:31I'll take this off the heat.
12:32Perfect.
12:33This is exactly what I want it to look like.
12:35Next.
12:36The shrimp is actually a blessing in disguise because not only does it cook super quick...
12:40You don't have to butcher it down.
12:41I didn't get any breadcrumbs.
12:42We got flour.
12:43Ideally, I would have used...
12:44Panko breadcrumbs because I think that gives you a really nice crunchy coating that will
12:48soak up a lot of sauce.
12:49It was actually too big to fit in the bag.
12:51But I have flour at my station.
12:53Oh, let's see.
12:54Panko breadcrumbs in your flour.
12:55And so I can do a good old southern fry flour egg wash back...
12:59in the flour.
13:00The biggest thing I'm looking for is a really hearty crunch on the outside of the shrimp.
13:04I'm going to make some pickled Fresno chilies right now.
13:06I learned from Washington Food Network.
13:08That's exactly where I learned...
13:09How's it cook?
13:10I wanted to work in kitchens, but I was a college athlete.
13:12And so all I really had time to do to...
13:14show what I could do in the kitchen, start a blog.
13:16And within six months of starting a blog in college, I had...
13:19a literary agent and we were pitching a cookbook, which I feel very grateful for.
13:23And I'm very grateful...
13:24for that experience.
13:25And now it's what a privilege to be able to teach people to do the same, man.
13:29Ten minutes left!
13:31I'll hear much over there!
13:34Justin's a one-man van!
13:35Damn!
13:36Ooh, that's...
13:37Justin's a one-man van!
13:38Damn!
13:39It looks good!
13:40Talk to me, cracker!
13:41Get a little color on the shrimp, okay?
13:43Got some garlic...
13:44in there.
13:45Got some lemon ones.
13:46I'm gonna fish them out.
13:47Whatcha thinking?
13:48What I need?
13:49What?
13:50There's four ingredients in that?
13:51Outstanding.
13:52Woo!
13:53Woo!
13:54By the way, how'd you come with a steel cracker?
13:56Steel cracker, great thing.
13:57Well, one day I...
13:59I left a whole bunch of things to crack out, and one of my buddies came over, like, man!
14:04All your crackers are stale.
14:05I said, well, I am a stale cracker, and boom, it stuck!
14:08Cracker with a K.
14:09You know, you make a video on social media, you post it, you walk away from it, but when
14:13you get the...
14:14to see people and talk to them how you affect their lives, that's what got me hooked.
14:19That money, dude, about to knock the socks off.
14:25I check on that salmon in the oven.
14:27It looks beautiful.
14:28Now I need to start working...
14:29working on the saffron rice.
14:30This stuff...
14:32is like gold.
14:33We need to...
14:34add a little bit of hot water to it.
14:36It's releasing the aroma and the oils.
14:38This is our saffron.
14:39It's blooming.
14:40We're gonna make use of the pantry ingredients, and we're gonna add butter into this.
14:44And then I'm gonna get the saffron in there.
14:47This is gonna add so much...
14:49flavor.
14:50I'm adding some parsley and pistachios right into the rice, because I knew that the parsley
14:53was gonna...
14:54liven up the rice, and the pistachios we're gonna give a little crunch.
15:00That's done.
15:01I'm gonna do a cucumber labneh sauce.
15:04It's kinda like yogurt, but so much more spreadable.
15:07Since I only had one shop...
15:09in one tiny bag, I am cross-utilizing parsley and pistachios.
15:14And this is something that I always teach in my content.
15:16Be resourceful and use it in multiple ways.
15:18Like...
15:19I could literally bathe in this.
15:20It's so freaking good.
15:25Shrimp are looking good.
15:27So Josh is playing up, I think...
15:29It's like a fusion taco.
15:30Vietnamese Thai meat, Latin, a lot of big flavor...
15:34not a lot of ingredients.
15:35That's the way to play this game.
15:37Come on, baby.
15:38I want that caramel...
15:39I'm gonna really cook in there.
15:40I'm going to take that crispy shrimp,
15:42put that right into the fish sauce caramel.
15:44Come on now.
15:45You got three minutes?
15:46Hopefully that crispiness stays and the caramel gets to soak in a little bit.
15:50Five minutes!
15:51Five minutes!
15:52I can't take that clock.
15:53That thing would burn it down.
15:54I cut the bread, started to get the bread around the bowl.
15:58Might as well use all the bread.
15:59You know, it's not that bread go to waste.
16:00Taking flavor time to buy your town right here, dude.
16:03This looks good.
16:04Then I started moving the barbecue shrimp to each bowl.
16:07It's cooked to perfection.
16:09Is there a garnish that goes on the shelf?
16:13Is there a garnish that goes on the shelf?
16:14I don't have one part.
16:15So this dish might not be good on the eyes, but it's good on the taste.
16:19But it's all flavor, baby.
16:21Ooh.
16:24Three minutes!
16:25Yes, Chef!
16:26I just hit puberty on that one.
16:28That's cool.
16:29Time is ticking, folks.
16:31We're moving and grooving, baby.
16:33The shrimp.
16:34The shrimp is literally soaking up all of that fish sauce caramel.
16:37And then finally crowning it.
16:39With the beautiful bright red pickled Fresno chilies.
16:42I hope when the judges taste my dish.
16:44They taste something that they've never had before.
16:46If I go home for this, I'm going home practice.
16:48It's one of my favorite things in the world.
16:4990 seconds!
16:52This is my side...
16:54Saffron wasmati rice.
16:56I get a smear of the lapna onto the plate.
17:00I get the salmon out of the oven.
17:02There's a crispy top and the salmon is...
17:05I really wish I had some more herbs.
17:08I just didn't have the...
17:10This is the dish I know.
17:11This is the dish I love.
17:12I know that I'm doing the right one here.
17:14Five, four, three, two, one.
17:18We're done!
17:20Let's go!
17:21Come on now!
17:22Let's go!
17:23I see you, Jazz!
17:24I see you, Jackson!
17:24Let's go!
17:25All right, judges, this is it.
17:27New food stars, game one.
17:29I said, make your signature dish.
17:31All the ingredients they wanted in Flavortown Market.
17:34And Hunter gives them these tiny little discount bags.
17:38Plot twist.
17:39Up first, the one and only, Stale Cracker.
17:42What I'm about to learn you to...
17:44Today is original barbecue shrimp.
17:46And I know what you're thinking.
17:47Barbecue.
17:48No barbecue.
17:49Barbecue sauce and barbecue shrimp.
17:50Made with heavy cream and love.
17:52Straight from the bayou.
17:53Nice little...
17:54Little bread to sop it up in.
17:56It'll make your palate jump.
17:59Let's go!
18:00Nano activation drink...
18:01Salut!
18:02Nice little...
18:03Good!
18:04I gotta tell you, Stale Cracker, I see the plate, I'm like,
18:09it's pretty brown, not gonna lie, not a lot of color, not a lot of freshness.
18:14Delicious. Thank you. Thank you, Chef.
18:16I wanna swim through that brown sauce.
18:19It's sweet, it's spicy, and then the bread eats so well.
18:24With that rich sauce, the onion, the pepper, beautiful.
18:28We got you speaking. Thank you.
18:29You're Cajun now. Come on, baby.
18:30Thank you, Chef.
18:31This is obviously your signature dish.
18:33My favorite...
18:34My favorite part watching you shop was, like, the big bread,
18:37the pepper coming out, but you did it.
18:39And you got a lot of flavor in that small bag.
18:43It is...
18:44This is really popping with lots of flavor.
18:47But shrimp a little over...
18:49And then I gotta talk about, like, the knife cuts, though.
18:52On the onions, because there's some that are, like, this big.
18:54And they cook at different rates.
18:55Yes, sir.
18:56All right.
18:57And up next, Chef John.
18:59Josh, what do we have?
19:00Thank you, Chef.
19:01I'm very annoying.
19:02My wife is a saint.
19:05What we have today is a shrimp taco with fish sauce caramel.
19:08A little bit...
19:09A little bit of pickled Fresno chili, fresh onion, fresh cucumber, Thai basil mint cilantro.
19:14Hey, Josh.
19:15It's a...
19:16Hey, Josh.
19:17It's a...
19:18Hey, Josh.
19:19It's a...
19:19It's a pleasure watching you cook.
19:20You're cool as one of the cucumbers in your taco, right?
19:23I can eat a dozen...
19:24Listen to these.
19:25The fish sauce flavor is great.
19:27I think that if it was cooked down just...
19:29Just a little more and tossed with just a little less.
19:32When I picked up my taco, it was just like...
19:34Streaming out.
19:35Yeah.
19:36Probably the best use of ingredient shot...
19:39Because fish sauce, umami, salt.
19:42So then you have that shrimp really...
19:44Fantastic cookery.
19:45The shrimp, like, they're big and plump.
19:48There's no tails on.
19:49This feels, like, elegant.
19:51The onions, because they're not, like, thinly sliced...
19:54If you had given me, like, a pickled onion, I think it just would have been one more...
19:59...layer.
20:00What if I told you I thought about pickling it, but then I forgot to think about it again and actually do it?
20:04You know what?
20:05I...
20:06I...
20:07I believe that.
20:08Josh...
20:09Great job.
20:10Not to be outdone, though.
20:11She's waiting patiently.
20:12Chef Jazz.
20:13Hi, judges.
20:14Today, I have for you a pistachio and parsley crust...
20:19This is roasted salmon, and it's on a bed of saffron buttered rice.
20:24And on the side, you're gonna get a labnet.
20:29It's a lot of food.
20:33That's a...
20:34Big portion for a little bag.
20:38The saffron...
20:39I was, like, dubious about this crusted topping, but I really love it.
20:43It's cr...
20:44It's crunchy.
20:45It's giving a lot of flavor.
20:47The labnet.
20:48You've made this...
20:49Five million times.
20:50You know, it's thick.
20:51It's creamy.
20:52It's cucumber-y.
20:53It's delicious.
20:54Thank you, chef.
20:55Things can go sideways a lot of times with flavors like saffron, and...
20:59This has just the right amount.
21:00The addition of the pistachios also into the rice is nice.
21:03It's like...
21:04Yeah, like, I'll eat this every other day.
21:06But...
21:07Because you have labnet and you have salmon, rich...
21:09Rice also on the rich side.
21:11A little more acid.
21:12What a really blue...
21:14And you have loomed it out here and really balanced it out.
21:17Thank you, judges.
21:19Wow!
21:20The judge has got a difficult job, I can tell.
21:22I'm gonna send you back to the kitchens and...
21:24We'll call you when we have a decision.
21:25Thank you very much.
21:26Nice job.
21:29Anybody knocking out of the park for you?
21:33Anybody knocking out of the park for you?
21:34Wow, this is hard.
21:35So, Jazz shopped well, cooked well, seasoning issues.
21:38Yeah.
21:39Stale cracker.
21:40Great flavor.
21:41Not the best to look at.
21:43Josh...
21:44Good flavor, but some mistakes.
21:45They each had something.
21:46I mean, it sounds like everybody's got a thing.
21:49About a thing.
21:50Well, let's do this.
21:51Let's do this.
21:52Let's do this.
21:54What are some questions here?
21:55Thank you, Gina.
21:56Good
21:57Mmm, no, no, no.
21:59The judges have made their decision.
22:04The judges have made their decision.
22:09They've overruled their decision.
22:12And you're all gonna move on.
22:14Oh, yeah.
22:16He's a benevolent judge.
22:17Yes.
22:18Crazy.
22:19Crazy.
22:20That's awesome.
22:21Listen, I don't do this often, but you all really did a great job.
22:25But this next round, two chefs go home and one shop in Slavertown.
22:29Up to 20,000 bucks.
22:30Back to your carts.
22:31Good luck.
22:32Good luck.
22:34Chefs, it doesn't happen very often.
22:39But you're all three so talented.
22:41The chef that prepares the best dish this round.
22:44We'll get the shop Flavortown Market for up to $20,000.
22:48Now, I know...
22:49How important it is for you, social media stars, to engage your followers.
22:54So, we reached out to a bunch of them to find out what they wanted to see.
22:59You make.
23:00Here are the results.
23:01These are the top flavors.
23:04Proteins and dish styles they want to see you cook.
23:07Let's narrow it down by...
23:09We're playing a game that we like to call Menu Magnet.
23:14Mr. Fieri?
23:15No.
23:16Now, we're a pretty high-end group.
23:19We're putting things out here.
23:20Ha, ha, ha, ha, ha, ha.
23:21Ha, ha, ha, ha, ha.
23:22Ha, ha, ha, ha, ha, ha, ha!
23:24Without further ado, I need to acknowledge you right here.
23:29Take a look at them.
23:34Apples, adjectives, fried, cheesy, spicy, smothered.
23:39Proteins, beef, lamb, chicken, and pork.
23:44The style would be either in pasta, sandwich, takeout, or burger.
23:49Who has the most social media followers?
23:51I don't know.
23:52I heard 13 million over there.
23:53I heard 13 million also.
23:54All right.
23:55Steelcracker, we're gonna let you pick which one of these categories
23:59you would like to be in charge of?
24:00Protein.
24:01You want to do the protein.
24:02All right.
24:03Jack-
24:04But I'm gonna let you pick next.
24:05I'm gonna do the style.
24:07There you go.
24:08Oh, this is what-
24:09This is where he gets good now.
24:10So here's what's gonna happen.
24:12You're gonna-
24:14You're gonna make the decision of the protein you want, the style you want, and the-
24:19adjective you want.
24:20And then all three of those are gonna end up here for-
24:24Menu Magnet Madness.
24:26Chef Cracker.
24:27Beef.
24:28Beef.
24:29We can go steaks.
24:30We can go shish kebabs.
24:32So much I could do with just beef.
24:34Woo!
24:35I like that.
24:36Let's see the style.
24:39It's gonna be a burger!
24:40I knew that that was something that I could accomplish in the time-
24:44frame that I was given.
24:45And over here to our adjective, it's gonna be-
24:49It's gonna be spicy, baby!
24:50Spicy!
24:51My heart is always with spicy food.
24:53It's the only-
24:54It's the only thing I wanna eat all the time.
24:56I did not want spicy.
24:57Persian food is full of-
24:59It's spicy, but it's not spicy at all.
25:01You have 30 minutes to make your spicy-
25:04beef burger.
25:05These three items.
25:06Listen, I kept the three of you.
25:07It was supposed to be two of you.
25:09And one was gonna go shopping for the 20,000-
25:11Stop!
25:12She, every time.
25:13Woo!
25:14She's so fast.
25:15I don't know.
25:16She's so fast.
25:17Yeah, I don't know.
25:19I was happy when the lady picked hamburgers and he picked spice.
25:23I said, this is all-
25:24Nice.
25:25So I knew I was making a bacon cheeseburger.
25:28Woo!
25:29Woo!
25:30Oh, yeah.
25:31I knew I was going to the Cajun candy on-
25:34Top my hamburger for the spice.
25:36Cajun candies.
25:37You start off with the peppers you like.
25:39I like jalapenos.
25:40I threw some habaneros in there.
25:43Oh, there we go.
25:44Hot honey, baby.
25:45I knew I needed some honey.
25:47Finished it off with a little burger.
25:49There's a little bourbon in it.
25:50I'm Cajun.
25:51I'm supposed to be spicy.
25:52If this dish ain't spicy enough, I'm gonna-
25:54I'm gonna catch hail.
25:55I think I'll be good.
25:56You're on beef.
25:59I'm going Middle Eastern again because it's just what I love.
26:04I can't just deliver a burger.
26:05I'm here to win.
26:06I'm gonna put some feta-
26:09in it.
26:10All right.
26:11Let's get some spice.
26:12With a seven spice-
26:14This is gonna be awesome.
26:16Spicy-
26:17It's not something that I normally cook-
26:19with, but I want the patties to have a kick.
26:21Jalapenos.
26:22Serrano.
26:24I'm gonna put them in the burger and that's gonna add the heat.
26:27They said they wanted heat.
26:28I cannot-
26:29I'm gonna fall short on that.
26:30I knew I needed to bring the game in this one.
26:32Woo!
26:34We're going Wagyu.
26:35Come on.
26:36Give them something nice.
26:37Burgers are an incredible canvas.
26:39for culinary creativity.
26:40The first thing that popped in my head is spicy habanero-
26:44chorizo chili cheeseburger.
26:46Much fun.
26:49I'm going back to tortillas.
26:50You know what?
26:51We're getting corn.
26:52I'm actually gonna make those salads.
26:53I'm making spicy chorizo-
26:54chili cheeseburgers.
26:55The crispy tostada layer in between the bun, it separates the wet-
26:59from the drys for the ultimate chili cheeseburger eating experience.
27:02Come on now.
27:03You want spicy-
27:04Give me some freakin' habaneros.
27:05Let's go.
27:06Let's start cooking something, man.
27:0825-
27:09Five minutes.
27:10I need to get my dried chilis steeping and toasting in-
27:14some water right now.
27:15Chef, explain this burger to me.
27:17Chef, I am going to make-
27:19a habanero chorizo chili cheeseburger.
27:22Now that tortilla is going to be fried into a tostada.
27:24that is actually going to keep the chili from soaking into the bun.
27:27It's going to divide the-
27:29beef burger from the chili.
27:31Have I done this before?
27:32Absolutely not.
27:33That's a good way to do it though.
27:34We'll have a few more things when it's competition.
27:3524 minutes.
27:36Some habaneros dried hop-
27:39Let's get a little bit of water in there.
27:41Always toast your chile.
27:44That way it's gonna rehydrate them, it's gonna get them to blend smooth and be seamless in that chile.
27:50Leave all of that water in it.
27:52Make a nice little chile puree.
27:54Woohoo, good morning!
27:59Oh, you guys smelling that?
28:01No, it's all downwind.
28:02It's all downwind!
28:04Using that as the chili liquid in flavor with the chorizo.
28:07I thought we wanted it a little bit spicy!
28:09Just a little bit of tomato in there.
28:11Making chili in 30 minutes is absolutely crazy.
28:14One of the fun things about being a social media influencer, you're always trying to follow trends.
28:19And create trends.
28:20Yeah.
28:21So I kind of feel like watching Josh, this is one of those moments that...
28:24He's leaning into something that's just like a bit more creative and let's see if it works.
28:29This thing could go viral.
28:30Who knows?
28:34So I'm gonna get my burger going.
28:36The seeds are where the heat comes from.
28:39So I'm going to get this all into the burger.
28:42You're doing seeds and stems.
28:44Or seeds and ribs and everything.
28:45Did you want it spicy?
28:47Woo!
28:49Here we go.
28:50Here we go.
28:51This is where the spice comes in.
28:53I don't want...
28:54I don't want to miss the challenge by not going spicy enough.
28:57I have some feta.
28:58I have...
28:59I have some salad.
29:00This is a seven spice, so I'm paying a little bit of love to my...
29:04This is a seven spice.
29:05Persian heritage.
29:06Molasses in there as well.
29:07Allspice, black pepper, coriander...
29:08Allspice, black pepper, coriander...
29:09clove.
29:10Has a definitive taste.
29:11You're not going to miss that one.
29:14I just want them to get enough spice.
29:16Here we go.
29:17Let's let these guys sizzle.
29:19I don't like bacon with that burger.
29:23I don't like bacon with that burger.
29:24Bacon on the burger with a sweet jalapeno.
29:29Habanero Cajun candy.
29:31They call it the cowboy candy.
29:33We're going to call it the key.
29:34Cajun candy.
29:35I'm going to start on the Cajun candy.
29:38Jalapenos.
29:39The habaneros.
29:40Little special red keppas.
29:44I throw in the hot honey.
29:47I throw in the bourbon.
29:49And just let it cook down.
29:50Oh yeah.
29:51We cooking over there now.
29:52If I win $20,000...
29:54I'm going to donate the money to Southern Outdoors Unlimited.
29:59They put children back in the outdoors.
30:02Handicapped children.
30:03I met a young...
30:04I met a man last year.
30:05Sheldon.
30:06He said he couldn't get back in the outdoors due to the chair he was...
30:09in couldn't go off road.
30:11We put the money together and we got him a...
30:14And I'm going to take this money that if I win or would I win and I'm going to give it to the...
30:19Southern Outdoors Unlimited to get these kids places back in the outdoors.
30:2512 minutes, chefs.
30:2612 minutes left.
30:27I got to start getting...
30:29some burgers out.
30:30So then I'm dividing those burgers in half and rolling them in...
30:34into balls because that is an old diner smash burger trick.
30:37And then you roll that ball in salt...
30:39to get it completely covered.
30:40You smash all of that salt and beef into the griddle.
30:44You know, at some point...
30:49we just got to get some cheese on it and go to town.
30:51I'm going to fry off my tortillas right now.
30:54Josh has tortillas and buns.
30:56I'm not...
30:57I'm not knowing what's happening right here.
30:59I'm going to put a crispy tostada layer in the middle of that burger so it can hold the chili up.
31:04like a cup that's going to be used as a layer in between the chili and the burger.
31:09cronically moeots...
31:09we'll mash mine that easily right now.
31:11We'll try-and.
31:12Heighwn.
31:13Slotillas.
31:14Ba- ping-paÃn.
31:15We're on fire!
31:16Jack- payer pa- ping-paÃn.
31:17You're horrible that I die in the middle of thebek.
31:18I'm done.
31:19How am I?
31:20Hand achei back to this beer.
31:21Um...
31:22atenessorica.
31:24I'm having a drink.
31:25What you want.
31:26Some history shows are a goodwill.
31:28He's still ingrating.
31:29As I could've buy a caminho for each other.
31:34A torque pit.
31:35I need a mistake.
31:35You know, we'reuestos.
31:38So now we're the tough song.
31:14These are rustic looking, baby.
31:15These are rustic looking.
31:19Okay, let's make a little sauce.
31:20I purposely left over some pulverized shallots and...
31:24peppers and I'm going to add that into my spicy yogurt sauce.
31:29Chaz, if you win this whole thing, what would you do with the money?
31:32You know what?
31:34When I was hit by a car four years ago, my brain was extremely...
31:39injured and so was my body.
31:40I could not walk for about three months.
31:44And so this really made me slow down and this inspired me to go...
31:49online and start sharing all these healthy recipes I was making for the world to...
31:54see.
31:55So what I would do with the money is I would experience life.
31:58I'd love to take my...
31:59water to travel, maybe even go visit my country, Iran.
32:04Let me get that bacon a little more crispier.
32:09Nine minutes, nine to go.
32:10And your next thing I know, we had nine minutes.
32:13I don't even have the...
32:14burgers on a grill.
32:15I got to cook these big fat burgers.
32:17It's a Cajun experience.
32:19It's seasoned, but it's a little bit more spice.
32:21Made some good old fat patties.
32:24That instant starts firing up.
32:29Oh, whose burger looks like they're getting annihilated.
32:34Too fatty. Looks like they burn in just mad chaos.
32:38Oh!
32:40Is that a way to turn this down?
32:42I didn't worry about these burgers.
32:44If I go any longer, it might be too burnt.
32:46I made them too big.
32:47I'm not feeling too good right now.
32:49I wanted them to cook.
32:52Something as simple as a burger.
32:54And they're just getting all .
32:55Got a lot on the line right now.
32:59Five to go, chefs. Five minutes.
33:02We're down to the wire.
33:04It all comes down to layering, plating, making sure that you've crossed all your eyes and
33:09dotted all your T's.
33:12I'm putting the wet burger on top of that.
33:14Bottom bun.
33:16And then on top of the cheese and the burger.
33:19I'm adding that tostada layer.
33:20I'm going to get .
33:24I'm going to give you some spicy.
33:25Woo!
33:27Ladling our chili on there.
33:28This tostada should be .
33:29I'm going to protect the burger from getting too wet.
33:32Yo, I'm old in the game and I've never seen .
33:34I've never seen that, bro.
33:35Wow.
33:36Boom.
33:37Damn, where can I get a burger right now?
33:39I'm hungry.
33:40I'm hungry.
33:42Three minutes!
33:45Let's go on the plate.
33:47Here we are.
33:48This is a spicy sauce.
33:49They're looking really good.
33:50My burgers are done.
33:51My patty goes .
33:54I'm going to put on top of that.
33:55I went for two patties.
33:58Here we go.
33:59Double...double patty?
34:01Ooh!
34:03I know this is...
34:04spicy.
34:0790 seconds!
34:09So I pulled a hamburger out of the oven.
34:12I got some shredded cheese.
34:14Get my four pads out.
34:19Boom!
34:20Boom!
34:21I hope it's cooked to perfection.
34:24But here we go.
34:25Time is running out.
34:26I get the bacon.
34:29That's got some spikes.
34:30Whoo!
34:31So then next is the money right here.
34:34Cajun candy.
34:39Boom!
34:40Boom!
34:41It got the spike.
34:43Five!
34:44Four!
34:45Three!
34:46Two!
34:47One!
34:48That's it!
34:49We're done!
34:50Get that out of here!
34:51Whoo!
34:54Whoo!
34:55Hope it's cooked.
34:57All right, Judge...
34:59This is...
35:00This is it.
35:01The final game for the new food stars.
35:03They played them...
35:04They played themselves a little menu magnet madness.
35:06What did they come up with?
35:08Spicy beef.
35:09This burger.
35:10Nice.
35:11It's Dale Cracker.
35:12What do you got for us?
35:13Well, I'll be...
35:14Burger topped with a little cheese.
35:16Bacon.
35:17But I made some Cajun candy.
35:19On the top.
35:20Which is hot honey, jalapeno, and habanero.
35:24I finished it with a little bourbon, and hopefully it's got the right spice to set you off.
35:30I don't know how this is going to go.
35:32I didn't want to serve...
35:34Uncooked ground meat.
35:35Either I'm about to get really fast, or they might really love it.
35:38I'm just...
35:39I'm just sitting there sweating bullets.
35:42Woo!
35:43It creeps...
35:44It creeps up.
35:45It creeps up.
35:46How's that burger cooked, Chet?
35:49It's medium to the done side.
35:51But I think because it's so big and there's a lot of fat in it.
35:54I'm not mad at it.
35:55Thank you, Sean.
35:56The bourbon and the honey together, that's just like...
35:59Chef's kiss all over it.
36:01You nailed heat.
36:03It eats...
36:04It eats well.
36:05I don't like those burgers where you get an anxiety attack trying to eat it, not getting
36:09like juices down your arm.
36:10Especially when you got that sweater on.
36:11I'm trying to keep it nice.
36:12I gotta...
36:13I gotta return it.
36:14After this.
36:15I gotta say, the only issue here...
36:18We have...
36:19If you have this much meat here, you gotta salt it.
36:22Thank you, sir.
36:23In order to really...
36:24Pop the flavor of the beef.
36:26You needed more salt.
36:28Up next.
36:29Chef Jazz.
36:30For you today, I have a beef burger and I also put some...
36:34Serrano and some jalapenos in the actual burger along with feta and shallots.
36:39And then the sauce there on the bottom is dill yogurt, jalapeno and lemon.
36:44Chef Jazz, super juicy burger.
36:47It is nice and warm.
36:49That sauce you made is lights out.
36:52And, you know, for spicy...
36:54I don't know if it's...
36:55It's spicy.
36:56I don't know if it's spicy enough.
36:59You know, when I talk about cheeseburgers, I'm like, gotta be with American cheese.
37:04And it's gotta...
37:05Don't put any other cheese on my burger.
37:07But that salinity that comes from the...
37:09Feta is my favorite part.
37:12I think it was...
37:13The meat was...
37:14Dry.
37:15So it fell apart.
37:16There was not a fat to hold it together.
37:19But I'm struggling with the one-third of this challenge, which is the...
37:24The heat.
37:25I'm not getting enough heat from...
37:29Okay.
37:30All right, Josh.
37:31We're waiting for you, buddy.
37:32What do you got?
37:34Chef, I'm calling this the habanero cruncho supremo.
37:37So, we have a brioche bun.
37:39We have a all-beef wagyu smash burger with American cheese on top.
37:42Then we actually have a crispy toast...
37:44With a three chile chile, chorizo chile.
37:48It's a lot.
37:49Great gameplay.
37:53Great gameplay.
37:54Right?
37:55I love the play of the smash burger.
37:59I love what you did with the fried tortilla to get the crunch and...
38:04I didn't know if it was gonna hold up.
38:06And it held up beautifully.
38:09That is beautiful.
38:10Yeah.
38:11But I think my cheese is not melted...
38:14And that is an important part to a burger because you get that kind of clunky piece of...
38:19cheese in there and you're like...
38:20Yeah.
38:21Yeah.
38:22You cook like you're a student of the game.
38:24Remember that meme where all those numbers are coming through and equations?
38:27Like, that's you while you're cooking...
38:29But time got away from you.
38:32You didn't take...
38:33You didn't have enough time to like...
38:34Season and develop.
38:35And just a little more tomato product in that chile to bring out...
38:39Tommy and brightness.
38:40Thank you so much, Shirley.
38:41Yes.
38:44What a battle.
38:45One more time.
38:46Back to the kitchen.
38:47Someone's gonna go shopping for up to 20...
38:498,000 bucks.
38:54Somebody gave you a burger.
38:55Yeah.
38:56I see this as one of those perfect scenarios of which one would you eat again?
38:59It's...
39:00It's...
39:01I need jazzes again.
39:02Wow.
39:03Wow.
39:04Who...
39:04Who gave you the spice?
39:05Hers was warm.
39:06It was not spicy.
39:07So Josh and Cracker gave spice.
39:09Look, if you're talking about heat, then I would...
39:11I personally would probably go with Josh.
39:13I'll go...
39:14I'll go with Cracker.
39:15I don't know.
39:16It's a hard one.
39:17This is like wildly close.
39:19I mean, so close.
39:20It is so wild.
39:24No easy decision.
39:27It wasn't unanimous, by the way.
39:29The judges.
39:30But we do have a winner.
39:32And the winner of tonight...
39:34New Food Stars Competition.
39:36The winner is...
39:39Congratulations.
39:40Chef Josh.
39:44Justin.
39:45Well done.
39:46Congratulations.
39:47Woo!
39:48Woo!
39:49Oh boy.
39:50Josh, Jazz, what a pleasure.
39:52I had more fun standing...
39:54There watching you.
39:55Getting to see what we watch on social media.
39:57Watching it live.
39:58So...
39:59Thank you for being here.
40:00And hopefully we'll see you again.
40:03Congratulations.
40:04When I thought that this was going to be a really great opportunity for me, I was going
40:07to be able to take on any challenge.
40:08What an...
40:09It's an honor to cook for you guys.
40:11It is tough.
40:12I love you.
40:13I love you.
40:15I was actually a little bit more crushed than I thought I'd be.
40:18I really thought...
40:19I thought I'd put my entire self out on a plate.
40:24You are who you are, buddy.
40:27You're not putting it on.
40:28This is not a show.
40:29This...
40:29This is who you are.
40:30We're going to go shopping here in a minute.
40:31Yes, sir.
40:32What are you going to do with the money?
40:33So, part of the...
40:34This is an organization called Southern Outdoors Unlimited, and they get children track chairs.
40:38It's like a bull...
40:39Hold those on track so they can go through the mud and the swamp.
40:42It just shows what a big heart you have, and...
40:44What a great guy you are.
40:45So, let's go shopping.
40:50Here's the deal.
40:51Two ways you can make some money.
40:53We can...
40:54go on the shopping spree, or we have a check behind that door open.
40:59Over there.
41:00With your name on it.
41:01And that check's going to be...
41:02Let's say it's anywhere between...
41:0414,000 and 20,000.
41:09What's...
41:10What sounds fun?
41:11Hmm.
41:12I almost want to go...
41:13Don't be greedy.
41:14And go with a short thing, because I know that 14,000 is enough to get a chair.
41:19That's...
41:19That's how much your chair is.
41:2014,000.
41:21About 15,000.
41:22I think I'm going to take the check.
41:23Go for the check.
41:24You're going for the check.
41:25Yes, sir.
41:26Tailcracker going for the check.
41:27Give me drum roll, Ambino.
41:28Let's see it.
41:29Woo!
41:30Woo!
41:31Woo!
41:32Woo!
41:33Woo!
41:34Woo!
41:3517,500 bucks.
41:37Congratulations.
41:39Yes!
41:40Yes!
41:41Woo!
41:42We're going to raise some money and we're going to...
41:44We're going to do some good things for those kids and get them back in the outdoors.
41:47So there you have it.
41:48You're bringing some...
41:49Social Media Culinary Stars and $17,500 going to check.
41:53Yes!
41:54Woo!
41:54Give it up for Snailcracker.
41:55We'll see you next week on Guy's Grocery Games.
41:56Adios!
41:59Woo!
42:00Woo!
Comments