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00:00Service take three restaurants cooking up their finest fare your meat is looking sexy
00:08Amazing I'm well Chuck ask each to host a three-course meal put down your knife and fork a scramble
00:14with your hands
00:16And get them to score in secret
00:1812
00:20Today
00:21Picky Puds
00:23Kieran had a lot to say about every day
00:26Stinky stories
00:28Smelly crisps or something
00:30It's like go wash your face
00:35And a rowdy rodeo
00:42Usually
00:45As six diners duke it out for a dollop of dollar
00:49Show me that money baby
00:53Oh I dread to think what was going on inside their mouths
01:02Today's professional competition comes from the West Midlands where it's traditional to eat groaty pudding a dish of meaty oats
01:09on Guy Fawkes night
01:11Oh
01:12Oh
01:15I'm getting fired up for their night ahead chef Adrian and front of house Eloise of Adrian's dining
01:22So we've been engaged for five years now and we've had the restaurant business for six years
01:29We do have a large buffet 44 people that's right. We've got it. We've got it covered
01:33Sometimes it's like ships in the night some people don't even know sometimes that we're actually dating
01:38But more to the four of their fusion of flavors
01:41I'm from Jamaica
01:42We have an abundance of ingredients and flavors so this is my way of celebrating it
01:48And Asia just has amazing flavors as well so we can just combine in the best of everything
01:53So what do your punters make of your combo of cuisines?
01:57Customers come in and they're like we don't want to tell anyone about you guys
02:00Don't be scared you guys will get too big and you move away
02:04Secrets out kicking off their Caribbean Asian fusion is dessert spiced sticky toffee pudding with rum butterscotch sauce and vanilla
02:12ice cream
02:13Definitely Caribbean
02:14Definitely Caribbean
02:16Okay, cool. I'm up for this. This should be dope
02:17Meet chef Brandy and front of house manager Kieran co-owners of smoking bagels
02:24Bagels is the center of our menu with a Caribbean essence and then deep down south mac and cheese fried
02:30chicken elements
02:31Yeah, man style. I like it, man
02:34Number one ingredient is love. Yes
02:37You're not the only one we've been friends for 12 years
02:41So it's like working with a brother more than a friend
02:43Literally my missus is jealous of him because I'm with him all the time
02:47Understandable anyway eyes on the prize boys
02:50We're only here to win. I want to make that 100% clear
02:52There ain't no competition
02:55Adian and Eloise might disagree
02:57We got this here
02:59I think they've got this
03:01They begin by mixing demerara and soft brown sugar with clarified butter
03:06It's like hardware
03:08Give it some welly Adian
03:11There we go
03:12And that's how the professionals look
03:14Yeah, he's done that before
03:16Next they add spices before mixing in blended cooked dates
03:20Flour
03:22And eggs
03:23You know it's never this messy
03:26Batter mixed, it's poured out and left to bake
03:30For the butterscotch sauce they bring black treacle, golden syrup and butter to the boil
03:35It smells amazing
03:38I'm looking forward to the dessert
03:39I'm a dessert kind of guy
03:42Completing our line-up our owner of rodeo Simon and deputy manager Fiona
03:47Howdy, I'm Simon, sheriff of this wild west town
03:50We're here in rodeos Wolverhampton to have a honky-tonk time
03:55Can we do that again?
03:57No!
03:58He's the sheriff
03:59It's our answer to the wild west midlands
04:02Simon, the door is next to you, you can get out yourself
04:06Basically, it's a lump of meat, we chuck some rub on it
04:09Slapp it in the smoker and serve it on a plate with some chips and some slaw
04:12It's just barbecue food
04:14Yeah
04:14You make it sound simple
04:16So what do you do when you're not cooking cattle?
04:18Nine to five, we're in the building trade, property developing
04:21We literally just swap hats, don't we?
04:23There's hard hat on and then cowboy hat on on the night time
04:27Over at Aideon's, the hosts are finishing the butterscotch sauce, adding cream and rum
04:33Thank you
04:34Slaw's made
04:35It's set aside and will be served with homemade vanilla ice cream
04:40Now for the main, baked stone bass fillet with salsa, miso garlic butter sauce, charred tender stem broccoli and steamed
04:48rice
04:48The sea bass, as long as they cook it well, nice crispy skin
04:51It's stone bass
04:52Could be a strong contender
04:53Over to the chef
04:54It's very meaty fish, it's got really nice flavours
04:57It's covered in a soy, ginger and lime marinade and will be cooked tonight
05:02Next, for non-seafood eaters Simon and Fiona, Aideon preps lamb cutlets, which will be served with confit potatoes
05:11Conifit
05:12Confit potatoes
05:13Have another go
05:15Conifit
05:16It's confit
05:18Love a bit of lamb
05:19The lamb cutlets are coated with a red pepper and herb marinade and set aside
05:25For the salsa, Aideon mixes tomato, onions, coriander and lemon, before calling in his chief taster
05:32Little more oil
05:33So in it goes, and that's the main prep
05:36Can you put this in the fridge for me, please?
05:38Yes, chef!
05:38Next to prepare is the starter, marinated pan-fried king prawns with a coconut chilli and turmeric sauce
05:45And crispy breadfruit
05:48That is my kind of flavours, to be honest
05:50That's a good flavour, I'm actually impressed with that starter
05:52First up, the breadfruit
05:54Breadfruit is almost like a potato, it has a bit of sweetness
05:59Having baked, it'll be fried later
06:02Next, Aideon moves on to the coconut sauce, heating up his blitzed garlic, ginger and spicy mixture
06:08He adds coconut milk, pepper and chilli
06:12While that bubbles away, it's on to the non-seafood alternative, marinated beef skewers
06:18Oh, we'll have a bit of that
06:20Marinated beef skewers
06:20Yeah, fantastic
06:23Aideon knocks together a marinade, mixing honey, soy sauce, ginger and garlic
06:28Before moving on to the beef
06:31So it's too quite meaty, meaty meat meat meat
06:38The meaty meat meat meat meat is coated with the soy and ginger marinade, topped with lime and skewered
06:43It'll be cooked tonight
06:45It's a strong menu, I am worried, I am worried
06:47I am worried about nothing
06:49We are confident that we can win the competition, but we are humble and we just let the food do
06:54the talking for us
06:55Hopefully they're all women, Aideon can charm them
06:57Oh, stop it, stop it
07:00First to arrive, Simon and Fiona from rodeos
07:03How are you? Hello, I'm Eloise, nice to meet you
07:08Hello, Eloise, I'm Simon
07:11Let's hope the other guests arrive soon so we can get started
07:15Not going to offer them a drink then?
07:18No, here they are, Brandy and Kieran from Smoking Bagels
07:22Good afternoon, I'm Eloise
07:24Yeah, man, it's good to be back
07:28Thank you
07:28When I realised Aideon's dining, I couldn't believe it because I've been there a few times to be fair
07:32And I was a big fan of theirs
07:34We've been meaning to visit his place, so looking forward to it
07:38Cheers
07:40Coming up
07:41Those flavours just explode in your mouth
07:44A fussy foodie
07:45Am I smaller? Am I supposed to be on a diet?
07:48Being in the hospitality industry, we're definitely used to worse
07:51And relation revelations
07:53How long have you been married?
07:55You know what it feels like about us?
07:57We're a business partner
08:00You can see the chemistry between the two, that's really good
08:02You can see they've been friends for a long time
08:11It's night one in the West Midlands
08:13Cheers
08:13Where Aideon and Eloise of Aideon's Dining are dishing up a fusion of flavours in the race for the readies
08:21Aideon gets the starter going, grilling beef skewers and adding fried prawns to his coconut sauce
08:30Oh, those flavours just explode in your mouth
08:33Steady
08:34The meat is topped with soy sauce and deep-fried breadfruit is dished up
08:39Starters ready
08:42That's a high score
08:43That remains to be seen
08:45There it is, marinated king prawns
08:47And for the non-fish eaters, beef skewers
08:50That looks so nice
08:52This looks good
08:53Really nice
08:56Oh, that's good
08:57Nice sweet
08:58Yeah
08:59I'm not a massive breadfruit fan, so I'm going to try it today
09:04OK
09:04OK
09:06It's not bad
09:07Not sure he's convinced
09:08It's the after bit for me, like, you know what I mean?
09:11Yeah, the breadfruit's an acquired taste and it looks like you haven't quite acquired that one yet
09:15It was good, sauce was good, flavour was good
09:19Bit too much prawns for me for a starter, that's just me personally
09:22Yeah, I agree
09:23I did enjoy the flavours, but, like, the creaminess weren't really me, to be fair, so
09:28OK
09:28For me, it was probably a little bit too big of a portion, just for a starter
09:33It's a big portion, but we serve bigger portions, and, erm, hopefully that doesn't come back to haunt us
09:41Working with the husband
09:42Don't you find it tricky?
09:44Everyone asks us this question
09:45We try to spend time together outside of it, but...
09:49Yeah, I was going to say, sometimes we hardly see each other, it's like ships in the night
09:54That's a strong couple
09:55I can't say that I do want to say
09:58Yeah, they're a good couple
09:59Go on then
10:00Did you actually hear what I said? Are you listening?
10:03Sometimes?
10:03Yeah, I use the term selective hearing
10:06There you go
10:09Listen, you wait till it's my turn
10:11I'm talking about selective and what's not
10:16Brandy's is late, man, proper Ireland, Caribbean vibes
10:19I get there when I get there
10:21The job gets done, Eva, wait a minute
10:23I like to say I run on BMT, not GMT, so I'll take that one, I run on black man
10:28time
10:29I mean, it's just facts only, it's the truth, bro, you have to hold it
10:33How long have you been married, girls?
10:34You know, it feels like a marriage, I'll be honest, I'm the husband though
10:40So basically, yeah, we're business partners
10:43Business
10:44Business, yeah
10:46Right, so, we met years ago as friends
10:49You can see the chemistry between the two, that's really good
10:51You can see that they've been friends for a long time as well
10:54Yeah, the starters went well, I thought
10:55Definitely, good feedback
10:57On to the main, while the lamb cutlets are left to sizzle, the stone bass is in to bake
11:03Your mate is always looking sexy
11:05What's going into you today?
11:07Well, it is date night
11:08The dishy cutlets are good to go, as is the fish, which is topped with miso garlic butter sauce
11:14So, chef, because Brandy doesn't like things that are too creamy
11:17What do you think about serving his butter sauce on the side?
11:20Yeah, I think it's a good idea
11:21Trevor! The main is miso baked stone bass and for the non-fish eaters, bread crumb lamb cutlets with button
11:28up puree and confit potato
11:30Can we get you anything else?
11:31Could I have a little pepper sauce?
11:33No problem, we have some homemade pepper sauce
11:35Would you like that one?
11:37OK, no problem
11:38We'd rather that they said that they had some adjustments, that they could enjoy their meal
11:42There we are
11:43Thank you
11:45No problem
11:46Yeah, no problem, bro, I know you like your spice
11:48Yeah
11:49Straight away as I was eating it, I was like, this is nice, but it would just be way better
11:53with some pepper sauce
11:54Just a little bit of warmth, it was very plain
11:56I actually really enjoyed it, but it's a bit fatty
11:59It's full of flavour and I can appreciate that it's a really nice cut
12:04Aw, thank you
12:05I enjoyed the main, there was quite a lot of fat content on the cutlets
12:09Once you put that to one side, then it was a nice dish
12:12Yeah, I think it was a winning main
12:14The only thing I would do different is the stone bass, I think I would add a little bit more
12:18kick
12:19Away from the food, Kieran's in the mood for some pat-up
12:22Yeah, so the Bajan accent, I'm going to warn you guys
12:25It sounds like a farmer from Gloucester
12:27No, no
12:29Farmer from Gloucester with a little bit of small town Bristol as well
12:32So all of this, like, wide tone
12:35With a Caribbean twinge
12:36Go to the market, get some carpet
12:39That's all I could say
12:40Slung arse
12:42That's all I could do, that is way
12:44The West Midlands side we're from is Wolverhampton
12:46And we'd probably say things like
12:50How have you been?
12:51How have you been?
12:53How's the babbies?
12:55How's the babbies?
12:56You said how?
12:59How's the babbies?
13:01Now I've come to work
13:02Now I've come to work, because Jamaica's not used hate to either
13:06Our accent's an easy one to adapt to, if I'm honest
13:09So I just take the first letter off every word and you're there
13:12He's learnt something new, he's fluent in black country now
13:16I think we're all bonding really well
13:17It couldn't have asked for a nicer set of people, really
13:21Onto the pud
13:23How's that looking, me bab?
13:25How about perfect from beginning to end?
13:27I don't know about that, but it's ready
13:29Spiced sticky toffee pudding with a rum butterscotch sauce and vanilla ice cream
13:35Oh, that looks amazing
13:38Thank you
13:39Am I smaller?
13:41Am I supposed to be on a diet?
13:43I've got the smallest cut going, man
13:45LAUGHTER
13:47Mmm, what's everyone thinking?
13:51I'm going to be honest, it's not my cup of tea
13:53Yeah, I'm going to try a bit more before I talk too much, but
13:57The sauce...
13:59No, it's not for me, unfortunately
14:00Sorry, it looks great
14:04It's just not my kind of flavours
14:05No problem
14:06Would you like one without the sauce on?
14:08Yeah, it might be better for me, you know
14:09Yeah, yeah, yeah
14:10Kieran had a lot to say about every dish
14:14Which...
14:14Makes me a little bit nervous
14:16Being in the hospitality industry, we're definitely used to worse
14:19So we're just happy that we could find solutions
14:21Thank you, mate
14:23I appreciate it
14:24I'll give you some strawberry sauce on the side
14:25OK, lovely, lovely, lovely, thank you so much
14:28OK, let's go for it
14:30Yeah, lovely
14:31It's sweet on sweet
14:32Sweet on sweet
14:33I just wanted to see a bit of...
14:34It's all right, I get that
14:34I thought the rum would have come through and saved the sweetness
14:38But they're definitely nice to cook
14:40100%
14:41It's just not...
14:42Your taste
14:43Yeah, yeah
14:44I actually really like it
14:47Well, I absolutely love the dessert
14:49It wasn't for me
14:51I just want to tell you guys, tomorrow
14:53You all have the pleasure
14:54Of celebrating my birthday with me
14:56It's my birthday tomorrow as well
14:57Seriously?
14:58Yeah, honestly
14:58OK, well, Wednesday
15:00We've got the pleasure of celebrating my birthday
15:03I like that, I'll share this in there
15:05I was like, it's my birthday tomorrow
15:06She's like, yeah, it's mine on Wednesday
15:07I'm like, whoa, whoa, whoa, whoa
15:09Let me have a...
15:09You first, man
15:10Let me have a moment
15:11But that hasn't even passed yet
15:13But, you know, we're all excited to get it
15:14I'll give us a solid 18
15:18Erm...
15:18I'd agree with that
15:19Yeah
15:20What about the others?
15:21So tonight, very accommodating
15:23But food let them down just a little bit
15:26So we're going to give them a 12
15:29We're giving Eloise an Aiden
15:31A 13
15:32So Aiden's Dining kicks off the week
15:35With a respectable 25
15:41It's the second day in the West Midlands
15:43And Chef Brandy
15:44And Birthday Boy Kieran
15:45From Smoking Bagels
15:47Have set up in their prep kitchen
15:48Who's the Birthday Boy?
15:50Who's the Birthday Boy?
15:51Who's the Birthday Boy?
15:52Who's the Birthday Boy?
15:52Respect, thank you very much
15:53Easy, mighty G
15:54And they're raring to go
15:56After last night
15:57I'm feeling even more confident
15:58I just feel like what we do
15:59Is just so much more
16:00It's just a different level
16:01Last night Brandy and Kieran were quite opinionated
16:05So today we're looking forward to giving our honest opinions
16:08Fighting talk
16:09I think they'll bring a bit of energy today evening
16:11They bounce off each other really well
16:13So I think they're going to try and use that to their advantage
16:16What's the plan?
16:17We're the hosts with the most
16:18Yay!
16:19We're the hosts with the most
16:20It's just we're all about good vibes
16:21The Good Vibe Tribe
16:22They kick off with the main
16:24Surf and Turf
16:25Sirloin steak
16:26And Jumbo Jerk Prawns
16:28With Mac and Cheese
16:29Truffle Fries
16:30And a Garlic Bread Bagel
16:31With Chimichurri
16:32And Garlic Aioli
16:35Chimichurri, isn't that the one that goes up there?
16:38That's Manny Poppins
16:41Chimichurri is a form of a salsa
16:44Spite, like a spicy salsa
16:46Correct!
16:47Brandy chops parsley and combines with shallots
16:51Take the tab off
16:53A good glug of olive oil is in with smoked garlic
16:57It's good enough
16:58Next up, the jerk seasoning
17:00You'll be interested to see how their jerk tastes
17:04We make our own jerk
17:06For their entry in the jerk-off
17:08They start with chilli powder and cayenne pepper
17:11Got some paprika
17:13A little bit of clove
17:15Along with thyme, garlic, chicken seasoning, black pepper and pimento
17:22The chicken and prawns are seasoned
17:24That is a prawn
17:26And will be barbecued later
17:29Next, it's on to the starter
17:31Trio of chicken wings
17:32Passion fruit chilli, jerk and miso honey
17:36A miso honey
17:38Familiar
17:39Got some similarities to last night
17:41Not something I would order at all
17:44I would
17:46You probably would
17:47It's just the fact that it's meat on the bone
17:49Good luck, Fiona
17:50They begin by brining the wings
17:53Perfect way to spend my birthday would be on a tropical island
17:56With someone cooking for me
17:58Not chopping chicken on an industrial estate
18:01The jerk wings are marinated and dipped in a secret rub
18:05Popped in the oven and we'll get a blast on the barbecue later
18:08Shake and toast
18:11For the miso honey sauce, brandy pops in ginger and miso paste
18:15Mwah
18:17You alright?
18:19I want more
18:21OK then
18:22In go rice wine vinegar and honey, along with chives and soy sauce
18:27The mixture is reduced and set aside till later
18:31Last up, dessert
18:33Cookie cocoa rainbow
18:34A rainbow bagel filled with buttercream
18:37And a deep fried coconut cookie
18:40Bagels
18:40Bagels are OK
18:41Yeah
18:42Probably wouldn't pick it up in the supermarket
18:44Personally for me, I think it might be a little bit sweet
18:47Boys
18:48This is a blowy suck-suff dessert
18:51They begin with the bagel filling
18:53For the buttercream, brandy beets, you guessed it, butter
18:56Then adds cream cheese and icing sugar
19:00Whip it real good
19:01Whip it good
19:04For the final touch, sweets are blitzed and added to the mix
19:07They'll fill their bagels with it later
19:09And it'll be served with a deep fried coconut cookie
19:13Excited
19:13Just really to get wearing and going really
19:15Don't want to wait too long now
19:16It's going to get into action
19:18Right then
19:18Off you pop to set up in the pop-up
19:20I think it's a great menu
19:22But I still think we have the edge
19:23Time to find out
19:25First in, Simon and Fiona
19:27Hey
19:28Hello
19:28Hey guys
19:29Nice to see you
19:31Nice to see you
19:31Nice to see you
19:32Happy birthday
19:33Thank you
19:34Happy birthday
19:35This is our passion fruit prosecco
19:38Of course we do things a little bit differently here
19:40So some good flavour inside the prosecco
19:42Enjoy
19:43Yeah, that was a really great saying I heard, yeah
19:45May the best of your past only be the worst of your future
19:49Yeah, I like that
19:50Let's toss to that
19:51That's a good test
19:53So run that one past me again
19:54So may the best of your past
19:56Yeah
19:57Only be equal to or more than a
20:00Memorable then
20:00Is this a figurative for the first one?
20:01I prefer the first one
20:03May the best of your past be the worst of your future
20:06That's it, that's it, that's it, that's it
20:08I really didn't understand
20:10Yeah, we lost him
20:10After about ten seconds
20:13Reassuring start
20:15Finally it's last night's hosts
20:17Aideon and Eloise
20:19Nice to see you
20:21Happy birthday
20:23A drink for you, Eloise
20:25Thank you kindly
20:27Thank you, thank you
20:29Guys have got a great saying here
20:30Shoot
20:30All right then
20:32Best of luck
20:32May the best of your past be the worst of your future
20:37Yeah
20:39Yeah
20:40Coming up
20:41I want too much sauce, bro
20:43Goblin guests
20:44Oh
20:46It drives me crazy
20:47But yes, that's his party trick
20:49And peculiar play
20:55I've been hitting the face with so many balls
20:57I don't want to ever experience again
21:07It's night two in the West Midlands
21:10Cheers!
21:12Where Kieran and Brandy of Smoking Bagels are putting on a party in their pop-up
21:17For the starter, Brandy breaks out the trio of wings
21:20First up, barbecue jerk
21:23Yeah, this is what I'm talking about
21:24This is giving them a little bit longer
21:25I'm going to get that nice char feeling coming out of it
21:28They deserve, yeah?
21:29Yeah, boy
21:30Next, the miso honey
21:31Then the passion fruit chili sauce
21:34Courtesy of kitchen assistant, Tony
21:36Come on, Tony
21:37I want too much sauce, bro
21:39More, Tony
21:40More
21:40We're saucy guys, Tony
21:42I want too much sauce
21:45Yeah, man, Tony
21:47Top work, Tony
21:49It's called Tony's theme
21:51Start us up
21:52A trio of wings
21:53Ladies first
21:54Thank you
21:55It's street food
21:56So we do intend for you to eat
21:58However you feel comfortable
22:00Don't have to eat like an animal
22:01But if you do, I'm not going to judge her
22:03Well, we've got a saying in my family
22:04Another one
22:05Put down your knife and fork and scramble with your hands
22:08So that's what we're going to do today
22:09You've got some sayings, haven't you?
22:11Yeah, man!
22:15It's different
22:16I've never actually had miso
22:18So it's a different flavour
22:20Yeah
22:20Yeah
22:21The jerk chicken was my favourite
22:24Wasn't going on the other two
22:25I'm not sure if I'm so used to my miso taste on the fish
22:29But maybe because it's crispy
22:33It's going to bring out a different flavour
22:35But yeah, it's nice
22:36I think a win was the fact that the guys like miso honey
22:39And they did miso yesterday
22:40So if we can get impressive on our miso today
22:42We're doing something right
22:43The chicken itself, yeah, was cooked to perfection
22:49Skills!
22:50Nah, I think you did it wrong, to be honest
22:54Oh, no, please, no!
22:57Yeah, yeah, yeah
22:57Oh, that is beautifully done!
23:00Wow!
23:02OK, OK
23:03And you can only do that with good wheels
23:10It drives me crazy, but yes, that's his party trick
23:13I wish I could do it
23:17LAUGHTER
23:18Don't start, please
23:20LAUGHTER
23:23All that slime and gristle and oh
23:27I dread to think what was going on inside their mouths
23:30I actually...
23:32It makes me want to hear you thinking about it
23:34Let's talk about something else
23:36Worst birthday presents you've ever had
23:39So I've given bad birthday presents
23:41So, erm...
23:41What's the worst?
23:42What's the worst you've given?
23:43The missus are coming
23:44I bought her a can of an electrical
23:46OK, so that makes it better
23:48Yeah, yeah
23:49Just saving time in the kitchen
23:50So she can get on with the rest of the housework
23:52Oh, gosh!
23:54LAUGHTER
23:56Yeah, that is a bad present
23:58Wow!
24:00If I had got my partner an electric tin opener
24:02If I had given tin opener
24:03I'd need to open a tin with a ring in it or something
24:05Because she wouldn't be expecting that
24:07Adrian would know much better than not to present me
24:10With any type of electrical item like that for my birthday
24:13She likes seeing me flexing my muscle opening cans
24:16So, yeah
24:17LAUGHTER
24:19You have never got me a bad present
24:23It's probably a load of crap that she's never had a bad present
24:27Who's never had a bad present? I forgot
24:29Touched the nerve
24:30Happy birthday to you!
24:34CHEERING AND APPLAUSE
24:35Aw, now how about some mains?
24:38Looking good, you know, fellas
24:40Man is happy
24:42Steaks and sides served, it's good to go
24:45The SB Surf and Turf
24:47And a jerk chicken alternative for Eloise, Fiona and Simon
24:51Plates are so old hat
24:52Thank you
24:53Enjoy, guys
24:54Thank you
24:55Thank you
24:59Dirt chicken, star of the show for me
25:01You about jerk chicken?
25:01Yeah, yeah, yeah
25:02Fantastic
25:02I might have to agree
25:03I would just prefer a bit more heat
25:05The main course for me was OK
25:07The prawns, I thought, could have a bit more lemon
25:11Fiona, the mac and cheese expert
25:12It's different, I've never seen it in a square
25:15Yeah
25:16In the Caribbean, we tend to bake our mac cheeses
25:19I would prefer the runny, stringy way
25:24But that's just personal preference
25:25Yeah, that's fine
25:25That's cool, man
25:27Underwhelmed, is that a bad thing to say?
25:29Like...
25:30I'm into podcasting
25:31Oh, yeah
25:31You know, I'm a chatterbox
25:33He probably has a good advice
25:34He had one really interesting question on there
25:37OK, vegan relationships, right, yeah?
25:38Vegan, one person eats meat, one person doesn't, yeah?
25:40How does kissing work?
25:43Because surely the person who doesn't like meat at all
25:47Is kissing the person who eats meat
25:49Does it, you can only kiss me after you brush your teeth?
25:52I was going to say, it's a lot of teeth brushing
25:54Do you know what I mean?
25:54Wash
25:55I would definitely give the podcast a listen from Kieran
25:58I think it would be a highlight of my day
26:01Quite the compliment
26:03We have this domestic quite a lot, to be fair
26:05If I eat smelly crisps or something
26:07He's like, go wash your face
26:09Go wash your teeth
26:10Go wash your whole face
26:13So if he comes home
26:14And he's eating something that's stinky
26:16You're literally going to tell him to wash his face as well?
26:18Yeah
26:18Wow
26:20What a joke
26:21And then she says to me, like, she has to wash their whole face
26:24Wow
26:25That's romance, folks
26:27But can you sniff the sweet smell of success, chaps?
26:30So strong, so confident
26:31Yeah, strong with it, you know
26:32Because everyone's had fun, everyone's eating the food
26:34They're enjoying it so far
26:35So one course left to go and see what happens
26:38First, it's time to make use of next door's ball pool
26:41With a bit of adult soft play
26:44Once we got in and everybody just started acting like we're teenagers again
26:50It was quite fun
26:56Someone's enjoying themselves
26:57I think all of them enjoyed it though, you know
26:59I'll be honest, I think they all enjoyed it
27:00Yeah, yeah
27:01It was a good vibe in there, man
27:02It was good fun
27:03Being hit in the face with so many balls was an experience I don't want to ever experience again
27:09I don't know about you
27:10No, thank you
27:11Oh dear
27:12Stick a fork in me, I'm done
27:14No
27:15Turns out, so's Pud
27:16The buttercream-filled rainbow bagels are plated up
27:19On goes the deep-fried coconut cookie and dessert's done
27:23This is the dessert of the week, I'm taking it over
27:25Say no more
27:27Cookie cocoa rainbow with vanilla gelato and raspberry coolie
27:31Delicately topped with icing sugar
27:33Thank you kindly
27:35You're welcome
27:38The sweet buttercream is a bit too sweet for me
27:42Overall, very sweet
27:44Yeah, very, very sweet
27:46I'm not a big fan of the bagel but the two cookies are raspberry, nice sharpness
27:51I don't think it's sweet at all, I think it's just balanced here
27:55Everyone's teeth is so different
27:56The bagel, possibly if it was warm, I may have enjoyed it a little bit more
28:01I was always speculative about adding the rainbow bagel in as a dessert
28:06But they appreciated it
28:07Yeah, man
28:08They were given the full smoking bagels experience
28:10So I don't think that's a bad thing
28:11I've got a joke for everyone
28:13Oh, let's go
28:14Can I go, so what's green and invisible?
28:20This cabbage
28:21Oh, man
28:22LAUGHTER
28:25Don't encourage him
28:26Happy birthday, mate
28:27Thanks, bro, so genuine
28:29LAUGHTER
28:30That weren't a handshake, you know
28:32He brought you an invisible carriage
28:33LAUGHTER
28:34Well, that's better than nothing, I suppose
28:36Oh, I've still got the cabbage
28:38LAUGHTER
28:39No, it was cool
28:40That's one thing I really like about Simon, especially
28:42He doesn't seem to take himself too seriously
28:44And that's my kind of people, man
28:46Scores, please
28:47Tonight, we were disappointed with the food
28:50And the housing was good
28:51We had a great time
28:52And for that reason, we're giving Kieran and Brandy
28:56A 13
28:57Tonight, we give Brandy and Kieran a 14
29:0114
29:02So, smoking bagels rise to the top with a respectable score of 27
29:08MUSIC
29:13It's the final day in the West Midlands
29:15What you got cooking
29:17And hoping to earn their spurs tonight
29:19Is Simon and Fiona of Rodeos
29:22Rodeos is about some good low and slow American...
29:26Yes
29:27Food?
29:28Well, the grub's going to have to be good to beat smoking bagels
29:31Last night went really well
29:33I think we delivered the best that we could
29:35In terms of what the smoking bagels experience is
29:37Most definitely
29:38So, after last night, I still think we have a good chance of winning
29:41I'm still feeling confident
29:42No chance, I'm afraid
29:44But the win is in reach for Rodeos
29:47Huge portions
29:49Great taste
29:49Let's dive in
29:51First course on their American barbecue menu is the main
29:54Route 66 platter
29:56Including brisket, torn pork, pork ribs, smoked chicken wings, smoked sausage and corn dogs
30:01Wow
30:02Definitely an American type theme, yeah
30:05Yeah, the main sounds good
30:07This is like a carnivores platter
30:10You need a bib
30:13You're going to end up going home with barbecue sauce all over your face
30:17And sleeping it off the rest of the day
30:20That is a lovely image
30:21The meat feast begins with the brisket
30:23My favourite part is definitely the sliced brisket
30:26It's the showstopper
30:27Mustard is slathered on
30:29Followed by heaps of salt, pepper and chilli flakes
30:33It's left to marinate before a session in the smoker
30:36This is apple wood and we'll put this in the smoker ready
30:39Next, they use their house seasoning on pork belly
30:43Ribs
30:44Again, it's another large portion
30:46Chicken wings
30:49Missed it
30:50And pork shoulder
30:52I hope they're hungry
30:53I'm sweating thinking about it
30:54You got the meat sweats
30:55Yeah
30:57It's America, it's go big or go whole
31:00Technically it's the West Midlands
31:02The meats are all shoved in the smoker
31:04And will be served with a selection of sides
31:08Now for the starter
31:10Nachos with guacamole, sour cream, salsa and a cheese sauce
31:13I'm not a fan of nachos, to be honest
31:16Bummer
31:16It's not difficult
31:17These have to be homemade nachos to even pass
31:21They are
31:22Well, sort of
31:23The tortilla bread is cut and deep fried
31:25You can certainly tell the difference between shop-bought and our nachos
31:29All done, they're sprinkled with their house secret spice blend
31:32Perfect
31:32Job done
31:34Now for the guac
31:36I do like a good guacamole
31:38It would be interesting to see if it's a homemade guacamole
31:41It sure is
31:42Whoa, whoopsie
31:44Would you eat this?
31:46No
31:46I'm very fussy
31:47Not meaty enough
31:48Avos are topped with lime and blitzed
31:51Next in go red onion, mixed bell peppers
31:54And it's finished off with salt, pepper and ground coriander
31:57Do you want to try it?
31:59No
31:59You sure?
32:00Yep
32:01No
32:03Nope, he's having none of it
32:05That's my kind of guac
32:07At least one of them likes it
32:09The green stuff is set aside along with the nachos
32:12To be topped with cheese and served with sour cream and salsa
32:16Finally it's put tin can chocolate fondue
32:19It's different, I don't know what it's gonna be
32:21I like chocolate
32:22I like chocolate, so nothing to say here
32:24I'm not really a chocolate person
32:27Usually fondues are with marshmallows as well
32:30Which I don't like
32:31So hopefully there's some strawberries
32:33Bingo
32:34A little trick
32:35Okay
32:38Happy words
32:40Hey
32:42Very nice
32:43Sorry
32:44That's pretty impressive, isn't it?
32:46Did you see that on TikTok?
32:47Yeah, I did, Jay
32:48Whoo-hoo, check you
32:50The rest of the fruit is prepped and will be served with melted chocolate and brownies
32:54Well, I'm hoping they like every single dish
32:56So we're filling them up and then we're chucking them on the bowl
32:59Naturally
33:00Whoa, they've got a dress code, bro
33:02Rodeo ready
33:03I'm definitely not rodeo ready
33:06I'm sure you've got some chaps and some boots
33:09I definitely don't have boots
33:11What's a chap?
33:13You know, them leather trousers
33:14I'm joking
33:16No, I don't have anything like that
33:17I don't have anything like that
33:19Fast to arrive and not embracing the theme
33:23Adian and Eloise
33:25Howdy, guys!
33:26Howdy!
33:27Look at this
33:28Welcome to the Wild West Midlands
33:31Not a phrase you hear every day
33:33It was so surprising to see the hats and the shirts
33:37And just the fabulous welcome
33:40So, yeah, it was great
33:41Next to check out the competition are Brandy and Kieran
33:45YEEE!
33:46YEEE!
33:47Hey, you guys!
33:49Hello, hello, hello, you all right?
33:51Yeah, really good
33:52Welcome to the Wild West
33:53Glad to be here
33:54Happy birthday, Eloise!
33:56Thank you
33:58I've got you
33:59An invisible green
34:01LAUGHTER
34:04Hold on, didn't I give you that yesterday?
34:07Kieran, mate, you haven't wrapped it
34:09Oh, I'm still learning, mate
34:12LAUGHTER
34:13Pass the parcel
34:14Pass it on
34:15Thank you
34:17Thank you
34:17I'm so appreciative of my invisible cabbage
34:20LAUGHTER
34:22Adian!
34:23Bye
34:23It just went
34:24HE LAUGHS
34:26Yeehaw!
34:29Coming up
34:32Western Wonders
34:33So, you guys are literally cowboy builders, isn't it?
34:36HE LAUGHS
34:38That was such a plot twist
34:39CHEERING
34:40And someone waltzes off with the Wonga
34:42MUSIC
34:51It's the final night of the competition in the West Midlands
34:54Yeehaw!
34:56And at rodeos, Simon and Fiona are hoping to lasso the £1,000 prize
35:01For the starter, Simon's prepping the homemade nachos
35:05I'm looking forward to seeing the look on the face when we drop it right down in front of her
35:08On go the cheese sauce, mozzarella and red Leicester before it's given a quick melt
35:16Fiona banging
35:17It's topped with salsa, guacamole and sour cream
35:20They look amazing
35:21I'm well chuffed
35:23It's nacho time
35:25We have homemade salsa, homemade guac and homemade tortilla chips
35:31Fantastic
35:32Nice, thank you
35:34Homemade, homemade, homemade
35:35I like that
35:36I like that today
35:38I like the nacho
35:40Yeah, yeah
35:40But all the other creamy stuff around it, I don't really like it
35:44But if I could, could I just have some plain nachos, jalapenos and hot sauce?
35:48Yeah, yeah
35:49I'm happy now
35:51So, it came with sour cream, I'm not a fan
35:54The cheese sauce, I'm not a fan
35:58Like, it wasn't very spicy, so I'm not a fan
36:01Not a fan then, Kieran?
36:03I liked my starter, no complaints, I liked it through and through
36:06Phew
36:08Oh, you're a star
36:10I'm not really a nacho fan, but these are quite nice
36:12Thank you
36:13Yeah
36:13I just would have tweaked the guacamole a little bit
36:16A little more lime, a little bit more coriander
36:18I'm happy with the starter, tortilla chips, the season wow
36:22Obviously brandy weren't too keen
36:24But after we bought out the plain nachos and the hot sauce for him
36:27I think it's gone down really well
36:28We're absolutely chuffed, yeah, it means a lot
36:32So, did you two know each other before or just for this venture?
36:36So, about five years ago I applied for a job as a project coordinator for a building company
36:43And that's kind of how we met
36:45Yeah, said building company
36:47OK
36:48So
36:49We still have a building company
36:51OK
36:52So by trade we are actually
36:54Builders
36:54Case builders
36:55That's right, Fiona's a builder by day and restaurant manager by night
36:59That was such a plot twist
37:01Big plot twist
37:01I was like
37:01Big plot twist
37:02But it makes so much sense when you look at the place and you think
37:05And the finish
37:05The finish is amazing
37:06The things that they've done nobody else could do
37:09So, we'll need your card
37:11That's brilliant
37:12Times two
37:14No, I literally knew thousands of people
37:15So, I really need one
37:17I'm free
37:19It certainly looks like we've got ourselves a few more projects to go on
37:22So, we'll be visiting the houses and pricing up for the next week
37:25Blimey, you don't miss a trick
37:28I'm coming round your house, sort your wall out
37:30Next week, any good?
37:31It's got a bad wall
37:32Oh, no
37:33Yeah, yeah, we've been talking about it
37:34Yeah, let's not talk about it now
37:36Have you guys ever been to America?
37:38I've never been to America in my life
37:41Ever
37:42And exactly the same for me
37:44Self-taught, everything
37:46Yeah, it's literally just watching music videos, YouTube clips
37:51Then trying it
37:52And trying it completely
37:54Trial and area
37:55So, you guys are literally cowboy builders, innit?
37:58You're joking!
38:00That is a running joke
38:03Riding on a high, it's time to get meaty
38:06Yee-haw!
38:08I'll fill a lot more settled once the mains are out
38:10Better get serving
38:11It's looking good
38:13Really pleased with the brisket
38:14Which Simon slices while Fiona pulls apart the pork
38:18Not bad, Deputy
38:19Thanks, Sherry
38:21Turbys!
38:22And the Route 66 platter is good to go
38:26Brisket, torn pork, pork ribs, smoked chicken wings, smoked sausage, corndogs, fries, onion rings, barbecue beans and slaw
38:34Woo!
38:34Loosen your belts, everyone
38:37This is a lot of food, mamma mia
38:40So, this is our homemade Jack Daniel sauce
38:43Alright, let's go for some of that
38:44Does anyone want to try any of the sauces?
38:47All of the homemade sauces?
38:49Yeah
38:49Bring them all
38:50Okay
38:51Mango habanero one
38:54Now we're talking!
38:56Just give me a try this one
38:58Wait
38:59It's Randy's fault, isn't it?
39:00I'm a saucy guy, man, let me off
39:03You've changed your tune
39:04I had one of every sauce
39:06But when I was tasting it
39:07I felt like all of the sauces were made from the same base sauce
39:11So they all tasted the same
39:12But I did like the mango habanero one
39:15That was unique
39:16Right, let me try this brisket
39:18Because I heard if you've got to judge a barbecue place
39:21You should judge it by its brisket
39:24True that
39:26I mean, I thought it'd have more smoky flavour
39:30It's kind of plainish
39:31It's got pepper to it
39:32Yeah, it's a subtle smell
39:34Subtle smell
39:35I was struggling, I felt so full
39:36A lot of food on the plate
39:38And by the time I started tucking in
39:40It just felt like overwhelming
39:42The pulled pour
39:43Yeah, real nice
39:44Works well with the sweet
39:45Yeah, yeah, real nice
39:46I'm that one for fatty meat
39:47Yeah, yeah
39:48I know the belly
39:48But yeah, it's a little bit dry for me
39:50But it's still got a good flavour
39:52And the sauces just enhance it
39:53So yeah
39:54Thank you
39:55It was a lot of food in the plate
39:56Which I thought was for two
39:58But it was actually for one
39:59Yeah, but I enjoyed it
40:02We leave now
40:03I think I've got a bit of meat sweats as well
40:06Yeah
40:06I wouldn't brag about that
40:07Not every single item Pippa gonna like
40:10But to hit the spot with so many
40:12Then that's brilliant
40:14Does anyone want a doggy bag?
40:16I would
40:17Yeah
40:18I couldn't finish it all
40:19So yeah, they wrapped up the rest
40:23Which was very nice of them
40:24Oh, that'll keep you busy
40:27And with bellies full
40:29It's time for the ball
40:30Right then, guys
40:31It's time to rodeo
40:33Yee-haw!
40:35Woo!
40:38Get the rhythm
40:39Feel the rhythm
40:40Feel the ride
40:42Laugh
40:45Woo!
40:53This is tickling Eloise
40:54Oh my days
40:56What did he do?
40:57Woo!
40:58Woo!
41:00Woo!
41:02He's going
41:05Not bad
41:06Well done, trust me. I'm the top rider, you know.
41:11Come on then, Adrian.
41:14Oh, never mind, Philip.
41:17I'm not one to be sitting on a bull.
41:21Usually I'm the mechanical one.
41:23Usually you are the bull.
41:29You doing good? Yes, I love you.
41:31Yes, I love you.
41:32See if the bull went down well.
41:34Yeah, great end to a great week.
41:36Really couldn't have asked for any more.
41:39I'm done.
41:40I'm not surprised. Now for Pud.
41:42If we can nail this tin can fondue and it doesn't win us a grand,
41:46I'll eat my hat.
41:48I won't. I'm a bit full.
41:49It's a fair point.
41:51Fruit is dished up, marshmallows are skewered, brownies are served
41:55and the tin can fondue is finished off with chocolate sauce.
42:00Everyone wanted to take their marshmallows and toast them.
42:03Yeah.
42:04Oh, you've got s'mores.
42:06I love it, I love it.
42:08So Brandy, take it like a chicken wing mate.
42:11Yeah.
42:13Please don't.
42:15Oh, stop it.
42:18There's a certain simplicity about it but still very nice and very well done.
42:23Unfortunately it wasn't for me because I don't like marshmallows
42:26and I don't like dark chocolate.
42:28A little bit of stuff from the maid.
42:30So you might not see me eat all of it but it doesn't mean I don't like it.
42:32I wasn't overly impressed but I love what they did with the creative mind of it.
42:39Steady on.
42:41Do you want it?
42:42Do you want it?
42:43Do you want it?
42:43Are you going to give it to me?
42:44I'm going to give it to you.
42:45Are you going to give it to me?
42:45I need to get a room man.
42:47I've had enough of this.
42:49Well said, Brandy.
42:52You can have it, you can have it, you can have it.
42:54I can't eat it.
42:57I couldn't have done no more.
42:58I'll sit my room with a good tray.
43:00I think we've won.
43:01Time to find out.
43:03Simon and Fiona need to score 28 to beat Brandy and Kieran.
43:06The food was simple but effective and we had a really great night.
43:11So tonight we are going to score Simon and Fiona a 15.
43:15We're going to score Simon and Fiona.
43:17Whoa there!
43:18Let's find out who's won together.
43:20CHEERING AND APPLAUSE
43:24Show me the money, baby!
43:28CHEERING AND APPLAUSE
43:30And in third place...
43:33..is Adrian's Dining.
43:35CHEERING AND APPLAUSE
43:37And in second place is Rodeos.
43:41So, guys, you're going to win it.
43:42Thank you!
43:43CHEERING AND APPLAUSE
43:47Brandy and Kieran scored Simon and Fiona 11,
43:49giving them 26.
43:51Yeah, man!
43:53I'm glad to see you.
43:53I'm glad to see you.
43:54Come on, we did it, brother!
43:56Yeah, yeah!
43:57Honestly, I'm in shot but, yo, congratulations to you cos...
44:01Congratulations to you, bro!
44:02Congratulations to you, bro!
44:03LAUGHTER
44:05You know how we do, we make it rain, bro!
44:08LAUGHTER
44:11I'm really happy for the lads.
44:12To be put in the same class as these guys, they're really experienced.
44:15And I think we should be very proud of second place.
44:32CHEERING AND APPLAUSE
44:35When you are sad and lonely
44:38And have no place to go
44:41Come to see me, baby
44:44And bring along some dough
44:46And we'll go honky-tonkin'
44:50Honky-tonkin'
44:51Honky-tonkin'
44:53Honky-tonkin'
44:54Honey, baby
44:54We'll go honky-tonkin'
44:58Round this town
44:59call me
45:01What I try
45:02I try
45:04and fast
45:05Take off
45:05Turn
45:06When you're
45:06Now
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