- 7 hours ago
Beat Bobby Flay - Season 42 Episode 3 - The Thrill Of The Grill
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00:00I'm Bobby Flay.
00:02Each week, one brave chef will try to take me down
00:05in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:10This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:20Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run in a chance!
00:39Everyone's out to beat me.
00:47All right, everybody, get ready to fire up the grill.
00:50Hoping to smoke me out.
00:51Fire!
00:52It's Chef Josh Capon.
00:53Let's go!
00:54And from the Today Show, Dylan Dreyer.
00:57Come on, we go, where we go, we're grilling!
00:59Oh, I forgot my giant tongs.
01:02Welcome, you guys.
01:03Hey!
01:04Nice to see you, Dylan.
01:05I can't believe you came back.
01:07Thanks for having me.
01:08Dylan, let me ask you a question.
01:09Bobby and I both do a lot of cooking segments on the Today Show.
01:11Who gets higher ratings?
01:12Well...
01:13You sure you want to ask that question?
01:16All right.
01:18Tonight's a grilling night, apparently.
01:19That's the only thing I know.
01:20I don't know who's coming out.
01:21So grilling, I know you have a gluten-free house.
01:23Yes.
01:24Once my oldest was diagnosed with celiac disease, it does not enter the house.
01:28And I find grilling is such an easy way to not introduce any kind of gluten at all.
01:33Yeah.
01:34You cook gluten-free at all, right?
01:35Wife and kids are gluten and dairy-free.
01:36I think there's nothing better than grilling.
01:38It's good.
01:39It's fun.
01:40No cleanup.
01:41Come on.
01:42Let's get grilling.
01:43Our first contender is actually a Beat Bobby Flay judge that's ready to get up all in
01:49your grill, Bobby.
01:50The chef-owner of Pig Beach BBQ, Matt Abdou!
01:55Do you guys have normal-sized utensils here?
02:00No, that's it.
02:01We don't like normal-sized utensils.
02:02Our next contender has already been named a master of Q. It's the chef-owner from Lexington
02:08Betty's Smokehouse, Dominique Leach.
02:15Cheers, yeah.
02:21Matt and Dominique, nice to see you both again.
02:24Likewise.
02:25Dominique and I stood next to each other for an entire season of BBQ Brawl, and I watched
02:29her pick people off.
02:30Not to add to any of the pressure, Bobby.
02:31Well, I just want to let you know, we know what your skills are.
02:34So Matt has a place called Pig Beach, and he's got crazy good accolades for it, and also
02:39he's on Beat Bobby Flay as a judge all the time.
02:40This is going to be my favorite part of the night right here.
02:42I'm going to give you an ingredient of my choice, and you must make that ingredient
02:46the superstar of your dish.
02:48And that ingredient is...
02:51Flanken-cut short ribs.
02:53Nice.
02:57You like this?
02:58I love it.
02:59I'd prefer if I had more time.
03:00Nothing I can do about that.
03:01Yeah.
03:02All right, guys.
03:03You've got 20 minutes to break some ribs.
03:10You ever have braised short ribs?
03:11Yeah.
03:12So that's when you take a bunch of these, and before you cut them, it's a big hunk of
03:14meat.
03:15When you cut it nice and thin, throw it on the grill, it's just more front-y and gives
03:18you a little bit of a chew.
03:19You want a really hot grill so you get it really crusty.
03:21Yeah.
03:22Usually you marinate it in things that flavor it and also tenderize it.
03:26Dominique, what are you making?
03:27I'm going to do an Asian-style short rib stir-fry it, marinate it with some gochee chang.
03:31Nice.
03:32I like a good stir-fry.
03:33I think that'll pair well with the steak.
03:35My mind immediately went to Asian, because there'll be bold flavors and really penetrate
03:40the meat to make sure the flank short ribs are going to stand out.
03:44I'm going to use gochee chang, Memphis rub, soy sauce.
03:48You've been raving about Dominique.
03:49You worked hand in hand with her.
03:51She's bringing the flavor.
03:52Yeah.
03:53All right.
03:54All right.
03:55You might remember me from a little show called Barbecue Brawl.
03:58Dominique.
03:59All right.
04:01Cheers to our new master of cues.
04:04So I was introduced to the kitchen by my grandmother, Betty.
04:08She would make us the best soul food.
04:11And today I'm the co-owner and executive chef at Lexington Betty Smokehouse.
04:14Of course, I named it after my grandmother.
04:17On Barbecue Brawl, Bobby was my mentor.
04:20So tonight, Bobby, mentor versus mentee is on.
04:24Matt, what about you?
04:25Quick grilled short ribs with a little chimichurri sauce and a nice little fresh arugula salad.
04:30Let's do it.
04:31Chimichurri is delicious.
04:32One of my favorite sauces to put on grilled meats, grilled fish, anything.
04:35So I cut my meat off the bone because I wanted them to cook evenly.
04:38Just olive oil, salt and pepper, keep it real simple, let the flavor of that meat shine.
04:42We have Matt on the Today Show all the time.
04:44He is never disappointed.
04:47So I'm coming from a classically trained, fine dining background until it just came time for me to do something different.
04:54So I moved myself into the world of barbecue because I love being able to put a smile on your face through the things that I'm able to make.
05:00And today I'm the chef and owner of Pig Beach Barbecue.
05:03In my first year competing in Memphis in May, we finished second place in whole hog and first place in poultry.
05:08And also, I've been a judge on this show many times.
05:10Hopefully the knowledge that I have from judging will give me a little leg up.
05:13And today I found hidden in my backpack a sign from my son Luke that said,
05:17Feet Bobby, Love Luke.
05:19So we're going to do everything we can, buddy.
05:21Uh-oh, Abdu. What's going on, buddy?
05:22Here we go. We're going to make a real quick chimichurri.
05:24One of your pig meat spice rubs? Come on.
05:26And not in 20 minutes, chef. We're keeping it nice and clean and tight and we're doing what we've got to do.
05:30You've got a big spice rub in your back pocket.
05:32I'm adding cilantro, my parsley, my chives, the garlic and the shallots, red wine vinegar, olive oil.
05:37Whoa, whoa, whoa.
05:39Matt, I'm just telling you, she's got a really nice marinade on these churras over here.
05:42I'm loving it.
05:43Are you doing a little bit of stir-fry to go along with it?
05:44Oh, yeah. I'll do a nice char on these vegetables and make that beef shine.
05:47Let's go. You've got 13 minutes left. Let's go.
05:49Yes, chef came on. Let's go.
05:53Oh, I always wanted to do that.
05:55I finally rang the bell and beat Bobby Blake.
05:58Oh.
05:59Dominic is adding a lot of flavor in that marinade to get right into that short, which is what we're looking for.
06:03I think Matt's really going to bring it with the chimichurri sauce.
06:05Now I'm going to take a lemon, put it on the grill to give it that little bit of charriness.
06:09So I got to make sure that that grill pan is really, really hot to get that definitive char on the outside,
06:14while still being able to keep the inside like a medium doneness.
06:17Matt's already taking the short ribs off.
06:19I do like the idea of letting the meat rest.
06:21Yeah. Those juices redistribute to the meat.
06:23From my stir-fry sauce, I'm going to use miso, mirin, and soy sauce.
06:28I also put my steaks on, so those things start to get a nice char on them quick.
06:33And then I start my vegetable stir-fry.
06:35Whoa!
06:39With some cabbage and peppers.
06:41I'm a little concerned that between the heavy marinade on the stir-fry and on the beef, it might be a little overpowering.
06:46All right.
06:47I got to go see this up close.
06:48You going in?
06:49Yeah.
06:50What up, Dilly Dilly?
06:51What's up, Matt?
06:52I mean, I feel like this is more than the four minutes you get on the Today Show.
06:54It's a lot more, but right now I'm wishing I was back on the Today Show.
06:56There's a lot less stress.
06:57But we're making a little chimichurri to go with these grilled.
06:59Oh, this looks delicious.
07:00Short ribs, and we're going to finish with a little arugula salad.
07:02We're going to go with the steaks.
07:03Okay.
07:04Me growing up, steak and salad was kind of a thing.
07:06Hope you guys like it.
07:07All right.
07:08So I'm thinking keep it nice and fresh and light with lemon, olive oil, and shea Parmesan.
07:12All right.
07:13So what's going on?
07:14Whoa, that is spice in there.
07:15Mm-hmm.
07:16I just got a whiff.
07:18So Matt cut the bone off.
07:20You decided to leave yours on.
07:21Yeah.
07:22Why do you do that?
07:23I don't want to invite you to a bone, chef.
07:24Matt, bone is where the flavor is.
07:26If you're braising it, you're grilling it in five minutes.
07:29Yeah.
07:30You guys smell that up there?
07:31Oh, yeah.
07:32Well, we're down to five and a half minutes, so I'm going to let you guys finish this up.
07:35All right.
07:36I'm going to bring over the smell because I think it just attached to me right now.
07:38It's starting to smell good in here, dude.
07:39Yeah.
07:40I finish up my vegetables.
07:42I cut my steaks, add them to the plate.
07:45I'm taking my arugula salad and putting it right next to the lemon.
07:48I take my grilled flank short ribs and slice them.
07:51Ten.
07:52Nine.
07:53Eight.
07:54And I finish the plate with that chimichurri.
07:56Five.
07:57Four.
07:58Three.
07:59Two.
08:00One.
08:01Let's go!
08:02Matt kept his dish very simple, but simple can be great.
08:07I went bold, spicy.
08:09The judges are going to love it.
08:11I'm looking at my dish.
08:12It's simple.
08:13It's beautiful.
08:14And more important than anything, it tastes delicious.
08:17Tonight is all about grilling.
08:19Just by looking at these dishes, I think we got a pretty good chance of beating Bobby tonight.
08:23All right, Chef.
08:24Matt, what'd you make?
08:25Grilled short rib with a chimichurri and arugula salad with a little grilled lemon.
08:32I got to commend you for the grilled lemon.
08:34I'm a big fan of grilling lemons.
08:35That chimichurri sauce is really nice and herbaceous.
08:38I would have loved some more caramelization on the meat, but the fact that you let it rest,
08:41it really is a restaurant-quality dish.
08:43Thank you, Chef.
08:44I love a nice fatty steak with a nice, bright salad, and the chimichurri sauce is absolutely delicious.
08:50I am glad that you took it off the bone, because I like the chew, but not too much chew,
08:54and I think that does help with it.
08:56Thank you, Dylan.
08:57Chef Dominique, tell us what you did with the flank short ribs.
08:59I made a grilled marinated short rib with a stir-fry.
09:05These pack a very powerful punch.
09:07That marinade is fire.
09:08I think between the combination of the marinade and the sauce in the stir-fry,
09:12they're kind of making it a little bit too heavy.
09:14I wish there was just like a little something to make it less heavy,
09:17but I think it's cooked perfectly.
09:19And the flavor is absolutely delicious.
09:22Two really well-prepared dishes.
09:24This was a nice lunch.
09:25Thank you both very much.
09:26Give Josh and I a moment to discuss.
09:28She made a great dish, so right now I'm just hoping for the best.
09:32The chef moving on tonight is...
09:37Chef Matt.
09:38I mean, I'm super surprised, but Matt's a talented chef, so I'm happy he's going on to beat Bobby Flay.
09:50Matt, I just think it ate better as an overall dish.
09:53It's something that I would want to eat again and again.
09:55Thank you, chef.
09:56All right, Matt, you do know that Bobby does know his way around the grill.
09:58Yeah, duh.
09:59Boy Meets Grill.
10:00Why am I doing a grilling competition against him?
10:02This is like insanity.
10:03Are you ready?
10:11All right, chef.
10:12Feeling good about the second round?
10:13Yeah, but I'm also cooking against you, so there's those challenges.
10:16What's the worst that can happen?
10:17I can beat you and I'll just remind you every week.
10:20What are we cooking tonight?
10:21What are we cooking tonight?
10:22What is your signature dish?
10:23Today, Bobby, we're cooking...
10:26Grilled pork chops.
10:29Pork chops, literally my favorite dish on the planet.
10:32Ow!
10:33Can we judge, too?
10:34No.
10:35I want to have a shot.
10:3645 minutes on the clock, and your time starts now!
10:42Let's go!
10:46I don't know if Bobby likes you touching his bell.
10:48I think I'm the first person that's ever rang Bobby's bell.
10:50If you want Bobby to lose, that's the way to do it.
10:52It's under his skin every time.
10:53Here we go.
10:54Pork chop city, everybody.
10:56So, I gotta tell you, Matt picked pork chops,
10:58and tonight's battle is all about grilling,
11:00which is great for people, especially who are gluten-free.
11:03You can just throw anything on the grill with nothing more
11:05than some olive oil, salt and pepper, and you're ready to go.
11:07And you would never know it's gluten-free.
11:08That's the most important thing?
11:09Yeah.
11:10Those are some beautiful rocks of pork you're cutting there, Bobby.
11:12That's as good as it gets.
11:13Center cut, baby.
11:14I think what it's really gonna come down to is not just the spice road,
11:17but the actual cook on the pork chop.
11:18You don't want a well-done pork chop.
11:20You want a really nice, juicy, pink, medium-red pork chop
11:22when you work with pork of this caliber.
11:24Those pork chops, they look gorgeous.
11:26My signature dish is barbecue-seasoned grilled pork chop
11:29with peach glaze, bell pepper slaw, and crispy onions.
11:32I put my peaches in, get them pureed.
11:35We're doing a sticky peach glaze over these delicious barbecue-seasoned pork chops.
11:39Music to my ears.
11:40God, I love ya.
11:41So in my rub, I have dark brown sugar, paprika, hatch chili powder, oregano thyme, and a little bit of fennel tone.
11:47So right now, I'm feeling pretty ready to take Bobby down.
11:49It would also make me just so happy to see the look on my son's face when I get to tell him that I beat Bobby Flay.
11:55Wow, Bobby, you're loading up on some spices over there.
11:58I gotta bring the noise for this guy.
11:59I'm gonna revisit my foundation.
12:01I'm gonna do some Southwestern.
12:02Oh, of course you are.
12:04So I'm making a pork chop with a many spice spice rub and a grilled sweet potato taco.
12:12So in my spice rub, I'm combining paprika, cumin, and coriander, brown sugar, ancho chili powder,
12:19a little bit of persia chili powder.
12:21Let's grill some pork chops.
12:23Come on, guys.
12:24Battle of pork chops!
12:26What do you got going on over here, big boy?
12:28All right, chef.
12:29We got a little barbecue seasoning.
12:30That is sweet heat right there.
12:31I don't know if you noticed, but when you said battle of pork chops,
12:33I think Bobby actually got a little nervous.
12:35I doubt that.
12:36Highly, highly doubt that, but appreciate it.
12:37You got them right where you want them, Matty.
12:39Take it home, baby.
12:40Take it home.
12:41Come on, let's hear it for Matty.
12:42Let's go.
12:43Wow, Bobby's already cooking away.
12:46Bobby's already medium rare.
12:47Get your pork chops on the grill.
12:48Ronnie, yes, chef.
12:49Going right in the oven with those?
12:50Yeah.
12:51Matty, he's got a nice char on him.
12:53Oh, love it.
12:54Nice job.
12:55Eat more pork.
12:56I'm getting hired for the pork campaign.
12:57Eat more pork!
12:59Eat more pork!
13:00Eat more pork!
13:01Come on, let's hear it for Matty.
13:02Hey!
13:04Let's go!
13:08What am I doing?
13:09Keep me confused, guys.
13:1027 minutes.
13:16Cook, cook, cook.
13:17Listen, anybody can take a pork chop, throw on a grill with some salt and pepper cola today.
13:21Between the sauce and the smoke and the spice rub, now this is cooking.
13:24The bell peppers I'm chopping up, the thrillers in the peach glaze, and then I get my pork chops into the oven and they go, char is looking good.
13:31Bobby, you're in that pantry a lot.
13:33I know, a lot of ingredients.
13:35So in my barbecue sauce, it's ketchup, Dijon mustard, some red wine vinegar, some molasses, and chipotles.
13:41I'm looking for that balance of spicy and some sweetness.
13:44And then I'm gonna make a little avocado and pickled shallot salad.
13:48There's like a cooling effect.
13:49So it's avocados, scallions, some lime juice, and cilantro.
13:53Josh, I can't hit this bell!
13:55Damn it!
13:56It makes him so upset!
13:57You know, I'm excited about this.
14:02The producers have given me a list.
14:04Okay.
14:05How you can improve on the Today Show.
14:06Oh, I'd love it.
14:07Today Show producer notes for Bobby.
14:09Oh, my God.
14:10They say you overused chili peppers.
14:13Is there any chili in this dish?
14:15Many.
14:16You don't need to keep talking about your cats.
14:17You get it.
14:18They'd like you to try baking something sometime.
14:20No, you don't wanna see that.
14:21But you're trying to...
14:22Ooh, this smells good.
14:23This is the barbecue sauce.
14:24Insulting you, I got distracted.
14:26Wanna taste it?
14:27Yeah.
14:28Oh, wow.
14:29That's good.
14:30Is it?
14:31It's spicy.
14:32It's supposed to be on my team.
14:33All right.
14:34Going over to our other Today Show favorite.
14:35I mean, our only Today Show favorite.
14:37That's right.
14:38What do you love about pork chops?
14:39Um, pork chops is probably one of my earliest memories
14:41as a kid of eating a dish when my mom used to make,
14:43you know, shake and bake pork chops with applesauce.
14:45Oh, yeah.
14:46So we got our peach jam.
14:47Is that kind of your substitute for applesauce?
14:49Yes.
14:50All right, I'm gonna let you be.
14:5222 minutes, chefs.
14:53Here we go.
14:56Bobby's barbecue sauce is delicious.
14:58I mean, it's got that spice, but it doesn't last for too long.
15:01Matt making quick work of that cabbage.
15:03Trying not to make a mess, chef.
15:04For my slaw, I'm getting the cabbage shredded,
15:06the bell pepper shredded, the onion shredded.
15:08Next, I'm gonna make my vinaigrette.
15:10By heating up some apple cider vinegar, sugar, celery seed,
15:13get that all to a boil, and then I pour it over the slaw.
15:16It's good.
15:18So the last component I'm putting on this plate adds nice texture.
15:21So I have yellow Spanish onions, and I'm putting them into a brine of buttermilk and pickle juice.
15:26Toss them in the dredge, which consists of flour, cornstarch, salt, pepper, onion, and put them in the deep fryer and let them do their magic.
15:33Hey, Bobby, I heard you mention a taco.
15:36We're grilling.
15:37I'm gonna make a grilled taco.
15:38Is the pork chop going in the taco?
15:40No.
15:41We're just a little confused is all.
15:43I know, me too.
15:45I used to make this in Mesa Reel.
15:46So it's sweet potatoes that I blanched first, and then there's blue corn tortilla, Monterey Jack cheese, some honey, some hot smoked paprika, and some fresh cilantro.
15:55And then I'm making a Fresno chili hot sauce to go with the taco.
15:58So it's Fresno's, piquillo peppers, and some honey, some Dijon mustard.
16:04Oh, baby, look at those.
16:05Looking good, right, guys?
16:06Come on now.
16:07Ooh, look at him.
16:09He's basting those pork chops with that peach barbecue sauce.
16:12Oh, baby.
16:13We got the battle of basting going on right now.
16:16Ten minutes, guys.
16:17Ten minutes.
16:20Oh, you know what's coming.
16:21I don't wanna make a match.
16:22Let's go.
16:23All right, I'll make a match.
16:24Let's go.
16:26Are you throwing things at me from your kitchen?
16:28He's getting rid of the bell.
16:29Pork chops in the oven or pork chops are out?
16:31They're in the oven.
16:32Ooh.
16:33That doesn't cook it.
16:34I do think I need a little more.
16:36Yeah, touch.
16:37You guys know why you see chefs poke their meat all the time?
16:39Because the more protein cooks, the more it firms up.
16:41This is what you learn in culinary school.
16:42Go like this.
16:43Rare.
16:44That's rare, right?
16:45This is medium.
16:46Okay.
16:47And this is well, right?
16:48You get a little more resistance.
16:49So I cut these pork chops.
16:50They're cooked beautifully.
16:51A little taste.
16:52Oh, my God.
16:53Oh, wow.
16:54Chef Bobby, you're busy.
16:55Here's on the board.
16:56Oh, my God.
16:57Not bad, Matty.
16:59That's good.
17:00Five minutes.
17:03We're gonna put these bones back on the grill,
17:05put a nice little char on them,
17:06because that's gonna be the best bite of this plate.
17:07Oh, baby.
17:08Those are some nice-looking chops, fellas,
17:10on both sides, I gotta tell you.
17:12Okay, so the plate, I put the pork chop.
17:14I add the sweet potato taco, some of the avocado,
17:17a little bit of the Fresno hot sauce.
17:19It's game time.
17:20So I put my pile of slaw, I put the bone,
17:23and I take my pork chops sliced and fan them out,
17:25finish them with a little bit more of that glaze.
17:27Ten.
17:28Nine.
17:29Eight.
17:30And then I garnish the dish with those crispy onions.
17:33Five.
17:34Some fresh cilantro.
17:35Done.
17:36Two.
17:37One.
17:38Oh, the pork chop is over.
17:42That's beautiful.
17:43Wow.
17:44Oh, Matt's dish is gorgeous,
17:46but that plate looks like classic mesa grill.
17:48It's a good memory.
17:49That's one of the best battles I've ever seen here
17:51at Beat Bobby Play.
17:52I'm feeling really good.
17:53I put the best representation of that dish on the plate.
17:56So win, lose, or draw,
17:57I'm feeling really, really good about what I cooked today.
18:02Matt, Bobby, congratulations on the battle of the pork chop.
18:05Both dishes look absolutely phenomenal.
18:07And now we'd like to introduce you to your judges.
18:10First up, chef and restaurateur, Michael Lomonaco.
18:13Founder and host of Mama Tanya's Kitchen, Mama Tanya.
18:17Chef and founder of Rise Donuts
18:20and Mighty Quinn's BBQ, Hugh Magnum.
18:27Judges, please try the first pork chop in front of you.
18:38This dish screams, enjoy me.
18:41The pork is nice and moist.
18:43I love the peach glaze.
18:44I could have used a little heat, though,
18:46to balance out the sweetness,
18:47but the little onion rings, they're so crispy.
18:49And delicious.
18:50This was really a fun dish.
18:52I would have liked more acid in there,
18:54maybe a touch more salt.
18:56But this is some top-tier pork chop right here.
18:58She is showing out, girl.
19:00The bone, I thought that was a very smart plating choice.
19:04It was like a treat.
19:05This is a perfectly cooked pork chop.
19:07The sear, the char with the sweet,
19:09it's end-to-end perfect, nice slaw.
19:12I agree with Michael.
19:13A little bit more heat.
19:14All right, judges.
19:15We'd love for you to try the second pork chop.
19:17It's a great pork chop.
19:26It's a great pork chop.
19:27It has some amazing symphony of spices.
19:30The flip side of that is I'm missing the sweetness of the pork for the heat.
19:35As soon as I bit into it, I was like, warming spices.
19:39After a while, that heat starts to build,
19:42and your girl started feeling warm, and it was a lot.
19:45Okay?
19:46But it's a great dish.
19:47And sweet potatoes with this beautiful pork,
19:50it was nice, and it was beautifully presented.
19:52Another perfectly cooked pork chop.
19:54The onions, the avocado, and the pork chop, great composed flavors,
19:58but the heat was overwhelming it a little bit.
20:00I thought the taco was sneaky good.
20:02All in all, a great dish.
20:04Judges, thank you very much for your comments.
20:06Time to vote.
20:08If I don't beat Bobby Flan, I'm missing out on that chance
20:10to tell my son and my family that I took down the king,
20:13but I did a delicious dish.
20:16And the winner is...
20:22From Pink Beach Barbecue, Chef Matt Adams!
20:27Congratulations.
20:28Thank you, Chef.
20:30Here we go!
20:31I just beat Bobby Flan.
20:32The feelings that are going through me right now,
20:34trying to hold back the happy tears.
20:36Hey, Luke, guess what?
20:37What?
20:38You beat the final round?
20:39I beat Bobby Flan!
20:40Yeah!
20:41I did it!
20:47Holy cow!
20:48Hey, Bobby, don't ever underestimate the two of us.
20:51We got you this time, pal.
20:52The power of pork chops.
20:54I'm Matt Adams, and I just beat Bobby Flan.
20:56Look, we did it!
20:57Woo-hoo!
20:58Woo-hoo!
20:59Woo-hoo!
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