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00:00Tonight on a special man cave edition of Cutthroat Kitchen,
00:03we light beer on fire with this guy.
00:06And it doesn't get more manly than that.
00:09Cheers!
00:11I have $100,000 of cold, hard cash.
00:15Four chefs get $25,000 each.
00:18If they want to leave this kitchen with any of the cash,
00:21they have to survive three culinary challenges.
00:24Get out the way!
00:25And each other.
00:26$510,000!
00:27It's a game we like to call...
00:29It's alive!
00:30Cutthroat Kitchen.
00:41You call those beard boys?
00:43My beard might not say I'm the manliest man,
00:45but I can guarantee you I'm going to rip through y'all.
00:47Oh, really?
00:49Hello, gentlemen.
00:51Like what I've done with the place?
00:52Oh, love it, love it.
00:54Not bad.
00:55All right, welcome to a very special man cave edition
00:58of Cutthroat Kitchen.
00:59This event will definitely separate the boys from the man cave
01:04because there's no room in the man cave for boys.
01:06Anyway, I have here $100,000 of cold, hard cash.
01:08Each of you will receive two bundles of this money.
01:11That's $25,000.
01:12But you will only walk out of the man cave
01:14with the money you have remaining.
01:16Take your cash.
01:18Two bundles apiece.
01:19The first two are always a little tough.
01:20Chef, be gentle, won't you?
01:22I'm Chef Bushy from Chicago, Illinois.
01:25I may look like a big teddy bear,
01:26but I got a fierce bite.
01:28No one is more manly than me.
01:30You have to fear the beard.
01:33What is that smell, by the way?
01:35Man caves always have that...
01:37Oh, never mind.
01:38I'm Chef John from Thousand Oaks, California.
01:40I'm a big burly man,
01:41and I like to live in dark spaces.
01:45You mess with the bull, you get the horns.
01:47I'm sure you hear that a lot.
01:49Here you go, Chef.
01:50Another two bundles for you.
01:52I'm Chef Tino from Chicago, Illinois.
01:54Oh, my goodness.
01:55Just look at me.
01:56Everything about me says man, baby.
01:58I can take on anything.
02:00Watch your back, because I'm coming for you.
02:03I'm Chef Antonio from Hot Springs, Virginia.
02:06Yeah, I belong in a man cave.
02:08Look at me.
02:08I'm like Grizzly Adams with tattoos.
02:10When someone's in the way,
02:11I knock them right out of the way.
02:13Chefs, enjoy hefting that stuff about
02:15and talking nasty to it,
02:16but don't get used to it,
02:17because most of it will be back in this case.
02:19Let's get down to business.
02:20I'm going to give you 30 long minutes
02:23to produce a dish based upon the finest ingredient
02:26known to man cave-dom.
02:29Bacon.
02:30I want a bacon dish.
02:32All bacon, all the time.
02:33I'm sure you know how to handle your cured pig products,
02:37so let's just get down to business.
02:38Your 60 seconds starts now.
02:42Welcome to the pantry.
02:43Hey, play nice.
02:44It's crowded, it's hot, it's sweaty.
02:46There's four ginormous dudes.
02:49It's not fun.
02:50I can't wait to get out.
02:5130 seconds remaining, gentlemen, to fill those baskets.
02:54Grab bacon, grab ham, some jowl bacon,
02:57and I take the bear paw, and I just pull everything
02:59into the basket that I can.
03:01Gates closing in 5, 4, 3, 2, 1.
03:10Well, gentlemen, we're now going to move into the auction phase
03:13where everything is going to get hideously wonderful.
03:16Let's see what we have.
03:20The iconic remote control.
03:22I see a giant remote control.
03:24I get happy.
03:25I'm thinking football, changing the channel
03:27to every station that it's on.
03:28It's a TV essential in any man cave.
03:30But, you know, a real man cave
03:33is only as good as its couch.
03:36And I've got the best one of all.
03:37Bob's!
03:45Win this particular auction,
03:46and you can force all three of your opponents
03:48to do all of their work from this couch
03:51for the entire challenge.
03:52I've even got it on wheels
03:54so you can move it around without getting up.
03:57There's no way I want to get stuck on this thing.
03:59That's just a little too close for three big guys.
04:021,000.
04:03I have a $1,000 bid.
04:042,500.
04:0510,000.
04:06How much?
04:0710.
04:08Chef John's going to give me 10 grand.
04:0910, 2.
04:1010, 2.
04:1011, 5.
04:1113, 1.
04:12Relying on these Oompa Loompas,
04:14it's not, no, no, I don't think so.
04:1615.
04:1715?
04:18I have $15,000 bid.
04:19Chef John going once, 15.
04:20Twice, 15.
04:21Sold!
04:21Chef John, $15,000.
04:23Bring me some money, sir.
04:24I'm not going to spend all my money.
04:26It can't be that bad to sit on the couch, right?
04:28Uh, Bob's, can I get a little help with the, uh, sofa?
04:32Hopefully I don't get stuck in the middle on this couch,
04:34because that would really suck.
04:36All right, gentlemen, let's take a look at our second item
04:38up for auction, shall we?
04:42A beer.
04:44You guys love beer.
04:46But you know what we also love?
04:48Fire.
04:49So I combined them both in my world-famous keg of fire.
04:55A keg with a flamethrower attached to it.
04:58It's pretty awesome.
05:00It's, like, ridiculous awesome.
05:01When this auction, you can't and will force one chef
05:04to cook their entire dish with my keg of fire.
05:08$500.
05:09$1,500.
05:09$1,500.
05:10$1,500.
05:10$4,000.
05:11$4,000.
05:11$4,500.
05:12$45,000.
05:13I know there's no way that I'm going to buy it,
05:15not after just spending $15,000.
05:17$8,000.
05:18$8,500.
05:19$8,500 looking for $86,000.
05:20$86,000.
05:21$86,000 looking for $87,000.
05:22Tino, you keep driving up the price,
05:24you're going to end up with this thing.
05:25$9,000.
05:26$9,100.
05:27$9,100.
05:27And the high bid goes back to Chef Bushy.
05:29Going once at $91, twice at $91, sold.
05:31$9,100 to Chef Bushy, if that's actually your name.
05:36Bushy's not going to give it to me.
05:37He's going to give it to John.
05:40Roll that bad boy over.
05:42No beard.
05:44Are you serious?
05:45Are you kidding me right now?
05:47Are you not looking at John?
05:49He has no sabotage.
05:50Maybe if the mustache curled,
05:52I'd give you a little more credit.
05:54All right, manly men.
05:55I need a manly bacon dish for our manly judge
05:57yet to be revealed.
05:58You've got 30 minutes.
05:59Go!
06:09Come on, come on, come on, come on, come on.
06:11Let's go, let's go, let's go.
06:12We got work to do on this sofa.
06:13Come on.
06:13Just what I always wanted.
06:15I'm sitting on the couch with Bushy and Antonio.
06:18Come on!
06:19What the heck did I just get into?
06:22What, are you shopping for 40?
06:23Let's do this.
06:25So now we're cooking.
06:26But I'm stuck on this couch, thanks to Chef John.
06:29I'm going this way.
06:31Tino, Antonio, I hope you can move fast.
06:32I need to get to my work.
06:34Let's go, let's go.
06:35Push, push, push.
06:36Oh, I hate you right now.
06:38I'm doing an Asian-inspired slab bacon.
06:42I know I need to get it onto the stovetop right away.
06:44Otherwise, it's not going to cook in time.
06:46So let's run back real quick.
06:47I've done this dish 100 times.
06:50I know exactly what I have to do.
06:51John spent too much money to try to send me home.
06:54It's not going to work.
06:56Turn.
06:57Ooh.
06:58What?
06:58So the problem with this thing is it gets stuck everywhere.
07:01Let's move over this way.
07:03Every time we take a turn, it gets stuck.
07:05Two.
07:06This way.
07:06Go back.
07:07God, it feels good to have legs.
07:08Back some more.
07:10Not a good thing.
07:12When was the last time you were in a line?
07:13I know you got to work faster than that.
07:14Probably about three or four years.
07:17Being stuck on the couch, I'm not sure exactly which dish I'm going to present.
07:22Uh, formulating a plan right now.
07:24In my true fashion, I'll sort things out and come up with something last minute.
07:27My first thing was get a bunch of my bacon out.
07:30I'm dicing on my Canadian bacon, my applewood smoked bacon, jow bacon, peppers so I can get
07:35a nice sear.
07:36I'd eat it.
07:37I don't know if I'd pay for it.
07:38We'll see what happens, huh?
07:41Originally, I had this grand idea that I'd take some fish and I'd just butterfly it.
07:47But now since everything has been altered, I have to make adjustments and get everything
07:53together.
07:54I changed my entire plan.
07:55Really, dude?
07:56I don't know.
07:57Thanks to Bushy, I got to put around a keg torch.
08:01So I'm thinking, cut the fish nice and small, cut the bacon nice and small, and make a manly
08:07fish taco sandwich.
08:09I hope I don't set us all on fire.
08:16Cheers, guys.
08:18I could have shared.
08:19I left you something.
08:20No, you don't.
08:21Do you want me to help you?
08:21Here.
08:23Oh, that's teamwork.
08:24Let's get back to my station.
08:26No, hold on.
08:26I can't tell you how happy I am to not be on this couch.
08:29That's the best 15 grand I ever spent.
08:31Really?
08:32You're just going to keep rubbing it in, right?
08:33Mm-hmm.
08:34Okay.
08:35My plan is to make some version of a carbonara with some pasta and rendered bacon.
08:40Pasta carbonara with some guanciale.
08:43It should be pretty tight.
08:45I picked guanciale because it has a real nice, smoky flavor.
08:50Starting to cook with no sabotages is like heaven.
08:53It would really suck if you had the worst dish.
08:54Yeah, pretty much.
08:56That would be so bad for you on so many levels.
09:02You guys are sweating a lot and starting to smell.
09:04Hey.
09:05This is work being done here.
09:07So I'm stuck over with these bozos at their station, and all I keep thinking is,
09:11I need to get to my bacon.
09:13You like being in the middle, don't you?
09:15Not really.
09:17I'm really starting to get frustrated with these guys.
09:20Let's move.
09:21I'm working on it.
09:22What do you want from me?
09:22Come on, come on, come on, come on.
09:23This isn't cool.
09:24If my bacon ends up overcooked, I'm foobar.
09:28I got to get over to my foob, my burning.
09:30Yep.
09:31Hey, John, I hate you.
09:45I got stuff to do too, guys.
09:47Let's go.
09:47So I'm stuck over with these bozos on a couch, thanks to Chef John.
09:52Step it up.
09:53Biggest challenge is I can't really focus on my own dish.
09:56My stuff is burning.
09:58I asked nicely a couple times, but now I'm getting mad.
10:01We got to go.
10:02All right.
10:02Where are you going?
10:03That way.
10:03Go this way.
10:04I'm making an Asian slab bacon dish.
10:07It's a little crispy, but it's okay.
10:09But I still think it'll work.
10:10Don't touch me there.
10:11That's my no zone.
10:12No zone.
10:13Now I got to make my secret Asian sauce.
10:15Move it forward.
10:17I've got my choi sin, chili paste, soy sauce, and rice wine vinegar, and that delicious stuff
10:23called sriracha.
10:24Excuse us.
10:25Whoa, yeah.
10:26I need to get it onto the stovetop because I need it to come to a boil and then start
10:30to reduce.
10:31You don't mind if I stand here while you roll around, do you?
10:33Of course not.
10:34I don't weigh that much.
10:35No.
10:36All the way.
10:37All right.
10:37We're good.
10:38We're good.
10:38We're good.
10:39I'm making a manly fish and bacon taco.
10:42All right.
10:43What do we got here?
10:43But I have to use this torch that I've been given by Bushy to make sure that I cook my
10:49protein
10:49all the way through.
10:50This is a bunch of bull.
10:52Usually I like kegs.
10:54This one is the devil.
10:56This is so terrible on so many levels.
10:58I already cut the fish nice and small, cut the bacon nice and small, and I start torching
11:03the heck out of it.
11:04We're gonna make this work.
11:05Can't even imagine what it's like for you guys.
11:07Shut up.
11:08Can we go?
11:09Can you pull the keg?
11:10It's a very comfortable couch.
11:12Now we gotta spin it all the way around.
11:13But those wheels were screaming like, help me.
11:17So we're gonna go with the taco.
11:18I got the jowl bacon in the oven.
11:20I check on my veggies.
11:22Everything looks good.
11:23They're getting some nice caramelization with all the bacon fat in the pan, so I'm really
11:27happy.
11:27The challenge is bacon.
11:28You want bacon?
11:29I'm gonna give you bacon, bacon, and some more bacon.
11:32I gotta get back and do a little bit on my station.
11:34Let's roll real quick.
11:34Let's let him get something done.
11:35John, out of the way.
11:36Yo, yo.
11:37Three men coming through.
11:38Oh, I'm sorry.
11:39You guys are in my way.
11:41I know I want to make some version of a bacon pasta.
11:44Chipotle, some tomato.
11:46I don't have tomato sauce, so I get my base going with some beef stock and vegetable stock
11:52and try to make a tomato sauce.
11:54Chef John has no sabotages, yet I fear there's a chance he may be sabotaging himself.
11:59He's focusing most of his pork attention on guanciale, which is a cured and smoked product from
12:05the jowl of the hog.
12:06Not exactly bacon, but if he sells it right, he could get away with it.
12:10You look nice from this angle.
12:12You're strikingly tall.
12:13At least I'm not on the couch.
12:16With the peanuts, I'm mixing curry, salt, pepper, and a little bit of canola oil.
12:21That'll be one of my garnishes for my delicious Asian-inspired bacon dish.
12:26Let's move it, let's move it, let's move it.
12:27Oh, God, that's uncomfortable.
12:29Why?
12:29Very.
12:30Once my bacon and my halibut is seared and cooked with this torch, I want to make this spicy
12:35mustard sauce.
12:36Little Dijon mustard, hot sauce.
12:38This is going to be that pop that I need.
12:41This sucks.
12:42This is not okay.
12:44Jeff's on the sofa.
12:45When I say one minute, you will be able to get up.
12:48Ooh, that's a big piece of bacon.
12:50That is not the right way to do that.
12:52Kind of thick, right?
12:54Like your head?
12:55It's a little thick, dude.
12:56John, your head's too big.
12:58Don't worry about my thick bacon.
13:01We're gonna need another shot of burning.
13:03Yeah.
13:04So, I know that the outside of my bacon's a little overcooked, but I know the inside's
13:09perfect.
13:10Let's move it.
13:10Let's go.
13:11Gentlemen, you have one minute.
13:1260 seconds.
13:17I'm gonna do a really nice raspberry bourbon glaze.
13:21I've got the raspberry preserves.
13:22I've got bourbon.
13:23I think it'll be beautiful with the bacon.
13:24I'm a little bit worried about the grease, but it's a nice looking dish.
13:28Six.
13:29Five.
13:30Four.
13:31Three.
13:33Two.
13:34One.
13:35Time is up.
13:35Challenge is over.
13:36Get your hands off that food.
13:37Yes.
13:38Get your hands off that food.
13:40Yeah.
13:42Hey, what's up?
13:44It's William Shatner.
13:45I grew up watching this man.
13:48Yes.
13:49Captain Kirk.
13:50Woo.
13:51It's like a boyhood hero.
13:52Best day ever.
13:55Woo.
13:56Science.
13:57Chefs.
13:58If you need to be introduced to Mr. Shatner, you don't even deserve to be here.
14:02Mr. Shatner.
14:02My dear.
14:03How do you feel about bacon?
14:04I feel good about bacon.
14:06I like bacon.
14:07Do you prefer yours, like, super, super crisp, or do you like it a little bit floppy?
14:10Super crisp.
14:11Super crisp.
14:12I just want to say, chefs, that Mr. Shatner here only cares about three things.
14:16The flavor of those dishes, the appearance of those dishes, and they better remind him of bacon, right?
14:22Yes.
14:22All right.
14:23Come on.
14:26Yes.
14:26Not low enough.
14:27As it should be.
14:29There.
14:30Mr. Shatner, allow me to introduce Chef Bushy.
14:32Please tell, Bill, about your dish.
14:35What we have here is an Asian-inspired crispy bacon, thick cut, finished with a little fennel pollen,
14:39curried peanuts, a spicy hoisin sauce, and a little bit of fresh basil.
14:43Okay.
14:44Now, I'm going to taste it.
14:46Yes.
14:47All right.
14:51I'm detecting peanuts.
14:52I'm detecting bacon.
14:54It tastes really interesting, but there isn't much symmetry to it.
14:58Are you saying it's messy?
15:00Yes.
15:01Okay.
15:01But the conglomerate is tasty.
15:04Don't let that happen again.
15:06Let's move on down the line.
15:07No symmetry?
15:08I thought that plate lined up beautifully.
15:10But it's William Shatner.
15:11I'll roll with it.
15:13Mr. Shatner, allow me to introduce Chef John.
15:15Chef John.
15:16Hello.
15:16Mr. Shatner.
15:17What you got?
15:19I made a bacon pasta.
15:20I used the jowl of the pig.
15:23It's called guanciale.
15:27Now, I'm not tasting any bacon.
15:29Well, oh, a bacon piece sneaked its way into my palate.
15:35It slid into view at that last chew.
15:40That is very good.
15:41That's delicious.
15:42The pasta's perfect.
15:44It's al dente.
15:45But I would go for more bacon.
15:47Taste.
15:48There's not enough bacon.
15:49Not enough bacon.
15:51Sorry for eluding you.
15:53Mr. Shatner, let's move on.
15:54Mr. Shatner, this is Chef Tino.
15:56Shatner.
15:57Pleasure.
15:57Chef Tino, tell the man your tale.
16:00Today I made a halibut bacon taco with a spicy mustard sauce.
16:09Bacon is absolutely perfectly done.
16:11There's not too much fat, so the pig must have been a good pig.
16:15And the fish is perfectly cooked, too.
16:17Excellent.
16:19Fish, bacon with a blowtorch?
16:21Are you kidding me?
16:24Mr. Shatner, this is Chef Antonio.
16:26Pleasure to meet you.
16:26Chef Antonio.
16:27Chef, tell your tale.
16:29So we have a pork jow, applewood smoked bacon, and country ham taco
16:33with raspberry, bourbon barbecue, and crisp apple.
16:36Fantastic.
16:38So you have three different types of pork product in there.
16:42Yes, sir.
16:42That's a lot of bacon.
16:43Man cave, right?
16:44Yeah.
16:45Now, that's delicious.
16:47That's got a lot of great stuff in it.
16:49The presentation, I wouldn't want to put my hands on that.
16:54The grease has penetrated the receptacle.
16:58Yeah.
16:59This is uninviting.
17:00I'm not tasting any bourbon.
17:02I'm tasting the sweet.
17:04Go ahead, see if it makes it better.
17:09Now that, that would have been interesting.
17:13Thanks, sir.
17:14I'm not too concerned about not having enough bourbon-y flavor in there.
17:17I think we all had pros and cons, so we'll see what happens.
17:21All right, Bill.
17:21One of these chefs has got to go home, and it's up to you to decide who it is.
17:25It's with great pain, and with moisture in my eyes, I have to declare a loser.
17:32The chef who needs to go home is Chef...
17:53Antonio.
18:00I'm sorry.
18:01The greasiness of the dish eliminates you.
18:04Chef Antonio, bring me that money.
18:06Nobody leaves the man cave empty-handed.
18:08Trade you.
18:09There's your beer.
18:10Off you go.
18:11What's your, Shatner?
18:12Well done.
18:14Well, I guess if William Shatner said it's too greasy, then it's too greasy.
18:19I may be going home the first round, but at least I'm not going home empty-handed.
18:28Well, gentlemen, you've survived to round two here in the man cave edition of Cutthroat Kitchen.
18:33For you, the action continues.
18:34Let's just say immediately, shall we?
18:36Okay.
18:37Round two.
18:37I'm going to give you 30 minutes to make a burger and onion rings.
18:41All right, you've got 60 seconds to shop, and that time begins now.
18:46I'm doing tempura onion rings.
18:48I figure they're going to stand up better and have a better crunch.
18:51I grab some cheese, rice flour, and all-purpose flour.
18:55Empty baskets are usually in the hands of losers.
18:59When making a great burger, it's all about the meat.
19:02I grab my lamb, I see ground beef, I grab it too.
19:06I grab ginger, ground turmeric, everything that I could use to season this meat.
19:11Three, two, one.
19:16Let's see if we can't twist things up a little bit with our auction items.
19:26A wrestling bell.
19:28Somebody's going to be getting into the ring.
19:31What the world?
19:34Wrestling ring?
19:36Really?
19:36Win this auction, and you can force both of your opponents to work as a tag team for the entire
19:41challenge.
19:41Only one chef can be in the ring cooking at one time.
19:45And it's up to you guys to decide who tags in and out and when.
19:50Bob's out.
19:51Oh, hell no.
19:52I don't want this.
19:535,000.
19:5451.
19:556,000.
19:55They're going at it.
19:56I know it's not going to take me that long to make a burger and onion rings.
20:0066.
20:0066.
20:017,000.
20:02$7,000.
20:0271.
20:03How about 72?
20:0475.
20:05At this point, I feel I can handle it.
20:08Sold, Chef Tino.
20:09For $7,500.
20:10Bring me some money, sir.
20:12Finally, I win.
20:14John Bushy is over.
20:17Excellent investment, Chef.
20:18What I want you to do is to turn around and take a look at those two competitors.
20:21Inside, who is going to start in the ring?
20:24And of course, who will be outside the ring?
20:26Well, because of Bushy, I had to work with a torch.
20:30I think I'll let Bushy start outside the ring.
20:32I mean, I'm a fan of wrestling and all, but not when I'm cooking.
20:36Well, Chef John, Chef Bushy, if you don't like the particular flavor of that sabotage,
20:40I have something you might be interested in.
20:44We've all dreamed of winning a championship ring, but it's never really panned out for me.
20:49So, I designed my own championship ring tools.
20:54So, take a look at what we've got here.
20:56A spoon here, knife here, a little fork there, and all kinds of attachments.
21:00When this auction, you can force one chef to forfeit all their knives, tools, and utensils,
21:05and use these ring tools for the entire challenge.
21:08Who will give me $500 to put a ring on it?
21:11I need my tools.
21:12I can't lose those.
21:13$1,000.
21:14$1,000.
21:15$5,000.
21:16$51.
21:17$7,000.
21:18$7,000.
21:19$71.
21:20$9,000.
21:21$9,000.
21:22Maybe I'll be smart and let Bushy keep spending all his money,
21:26and I'll save mine for the next round.
21:28Going once a night, twice a night.
21:30Sold to Chef Bushy for $9,000.
21:32Bring me money.
21:33Thank God.
21:34Now, I have to think about who's gonna get this.
21:37No eye contact.
21:39Somebody's scared.
21:41Let's see here.
21:43Whoever gets stuck with this sabotage is gonna be down for the count.
21:58You take that box and decide which one of these fine individuals
22:01is gonna use these ring tools for the entire challenge.
22:05I know exactly where this sabotage is going.
22:08It's a man cave episode, and gotta have a beard to be a man.
22:14Chef Tino, enjoy.
22:16Okay.
22:17Are you serious?
22:18I think Bushy has it out for me, but I'm gonna take that as a compliment.
22:22That means he knows I'm his competition.
22:25Burger.
22:26Onion rings.
22:28Easy.
22:29For a man.
22:30Your half hour starts now.
22:37Thanks to Tino, I've gotta share this wrestling ring with John,
22:41so I'm losing half my cooking time.
22:43This is gonna be brutal.
22:45Bullet Twins.
22:47Superpowers unite.
22:48I haven't watched wrestling since I was like eight.
22:51How'd it look?
22:52Awesome.
22:52I feel like I'm rocking the mullet like I did in 94.
22:57There's business in the front, party in the back.
22:59It feels pretty good.
23:00Pretty natural.
23:01Let's do this!
23:02I'm making a Thai-style burger.
23:05Mixed beef and pork.
23:07I season it with salt, and I use a little bit of chili sauce
23:10to give it some moisture.
23:11I gotta form a couple patties, and I just throw it straight on the grill.
23:14Don't make me give you a flying elbow because you're taking too long.
23:17Here I come.
23:18I'm coming to tag you.
23:19John, get over here now.
23:20You're getting Bushy's big body slam.
23:23Come on now.
23:24All right, you got it.
23:28Get in there, brother!
23:30Bushy, just tap my hand.
23:33That would be better.
23:37I'm gonna make a classic American burger.
23:39I'm doing two nice thin patties, some American cheese and onions.
23:43Bushy, you think you could slice that onion a little faster, bro?
23:45Yeah, I could, but too bad I'm moving on to something else.
23:47Come on.
23:49I like a really thick batter for my onion rings.
23:52I take some all-purpose flour, rice flour, beer, and start whisking away
23:56until I find that right texture.
23:58I'm just going classic all-American burger.
24:01You can't really mess it up.
24:02Come on, brother, hurry!
24:04I see you rocking that mullet.
24:06Yeah, I am. I rock it.
24:08How you doing, Scissorhands?
24:09You know?
24:09You got it rocking?
24:10Yeah.
24:11Thanks to Bushy, all I have to work with is these little girly tools.
24:15This looks good on me.
24:16Doesn't make me feel much like a man, but I know I'm all man.
24:20Tino Scissorhands, you're looking pretty good.
24:22Tino Scissorhands.
24:23I'm used to wearing fine jewelry, so thank you.
24:25What I'm gonna make is a pepper jack lamb and beef cheeseburger,
24:29and it is going to be phenomenal.
24:31My original plan is still in motion.
24:33I add into the meat the habanero jack cheese.
24:36I did my salt, my pepper.
24:39No, maybe I didn't use a whole lot of seasoning, but you have to let the burger speak for itself.
24:46Chefs, I'm told that every great man cave has a framed jersey.
24:50Won this auction, and you can force one chef to wear this framed jersey for the rest of the round.
24:56Get the fudge.
24:58I got Tweedledee and Tweedledum already playing tag in the wrestling ring.
25:02I need to make them suffer some more.
25:04$2,000.
25:05$2,000.
25:06$22.
25:06$2,200.
25:07$25.
25:08$29.
25:09$35.
25:10$3,500 bid, and it looks like Chef John's out.
25:13$35 once.
25:13$35 twice.
25:14Sold.
25:15Too late to Chef Tino.
25:16$3,500.
25:17Who gets the jersey, Chef?
25:20Bushy.
25:21Well, Chef Bushy gets the jersey.
25:23How about we make you look like the Mona Lisa?
25:29Trying to cook with this framed jersey is virtually impossible.
25:33And my belly's in the way, so I can't get there.
25:36My arms are almost useless.
25:38I got to go tag in John and figure out what I'm going to do.
25:42Is your new wrestler name the Underwear Taker?
25:44Yup.
25:46I'm slicing my onions, and I roll them in a little bit of AP flour, and then into my tempura
25:51batter.
25:53Right now, I'm just frying up my onion rings.
25:55I got my burgers on the grill.
25:56Try to get set up for when I come back, so I'm all clean.
25:59Chef John has decided to go with a combination of meats.
26:02Smart if you're trying to retain moisture.
26:04He's using beef and pork.
26:06He's also adding cheese to that burger in the form of Munster.
26:09Not a cheese that is often used on a burger, but it's a good melter, so I'll allow it.
26:14I'm dying over here!
26:16Oh, look at that brotherly love happening.
26:18Now I need to slice up those pickle chips.
26:20I cut my onion rings super thick.
26:23I batter both and fry my pickles and onion rings.
26:26This is absolutely horrible.
26:29Bushy, everything I know and love is burning right now.
26:32I'll get you right back, buddy.
26:35Looks good on you.
26:36You know, I can hang that in my living room.
26:39Cutting with this little ring knife is like cutting with a nail file.
26:44It is extremely important to get nice, even cuts for an onion ring.
26:49Because without the ring, you have no onion ring.
26:52This crap sucks.
26:54Tino's pretty much the funniest thing I've ever seen with the little ring tools.
26:58It's ridiculous.
26:59It's like a fat guy in a tiny jacket.
27:02It's always funny.
27:04Six minutes, 30 seconds.
27:06This absolutely sucks!
27:09Hurry up, John!
27:10It looks so cute when you're mad.
27:12Oh, you know what?
27:13Scissorhands.
27:14I've got to put together a quick sauce for these onion rings.
27:16It's sweet chili sauce, sesame oil, and fish sauce.
27:20Come on, John!
27:22We're supposed to have moment powers together.
27:24Sorry, bro.
27:24I'm finishing.
27:25Stop being old and move faster.
27:27You need a cane or a walker, my friend.
27:30Three minutes!
27:32Let's do this!
27:33Come on, John!
27:33You're killing me!
27:35Number 13!
27:36I only have minutes to go.
27:38It's time for plating.
27:39I know my burger's a little overdone.
27:41With all the onions, some American cheese, it's still gonna be super juicy.
27:45You smell what I'm cooking, boys?
27:47I smell what you're burning.
27:49Chef John, you can come in the kitchen.
27:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:00Time's up. Challenge over.
28:01Get your hands off the feet.
28:03Ooh.
28:07Hello, sir.
28:08Hello.
28:08Welcome back.
28:09So, we decided for the second round to really just dive deep into the heart of the culinary man cave
28:15collection and go for a burger and onion rings.
28:17Oh, yeah.
28:18Onion rings are very, very difficult to do good on you.
28:20Do you like them?
28:21Love them.
28:22What about burgers?
28:23What do you go for?
28:24Medium rare.
28:25It depends on the quality of the meat.
28:26Ah, well, let's find out what you're gonna have this time.
28:31Chef Bushy.
28:32Chef Bushy, please explain your dish.
28:34I just did a real classic all-American burger.
28:36Two patties, super thin and grilled and cast iron, some griddled onions, American cheese, some fried pickles and onion rings,
28:43and a spicy sriracha ketchup for dipping.
28:51Ooh, that's crunchy.
28:53My mouth plunged into it, assimilated the onion instantaneously.
29:00It melted into my mouth.
29:02That's a perfect onion ring.
29:04Now, it's a really good burger, except that it's overcooked.
29:07And that's sin.
29:09And you have sinned, Chef.
29:12We'll move on down the line, then.
29:14You can blame me all you want, man.
29:15I'm not the one that wanted to do little teeny-ass patties.
29:18Mr. Shatner, you probably remember Chef John.
29:20I do, faintly, in the dim recesses of lemon ring.
29:24Chef John, what you got?
29:26I have a Thai-inspired burger.
29:28It's made with pork and beef and a pretzel bun.
29:30It's got some Munster cheese on it and some fried onions.
29:35Oh, my God.
29:37The Munster is great.
29:39And the meat is so well-cooked.
29:41And the dipping sauce is really good.
29:44Wow, thank you.
29:44I like the onion rings, but they need to be pulled apart,
29:47which now separates the onions, and you're left with a mess.
29:51It's an onion-mess mass.
29:53Thank you very much, Chef.
29:55We'll move on down the line.
29:56Nothing about it looks Thai,
29:58and I could not have spent my money better.
30:00Hello again, Chef Tino.
30:02Tell Mr. Shatner what you have done.
30:04What I've prepared for you in my man cave today
30:06is a Pepper Jack burger bike.
30:08I've incorporated the Pepper Jack cheese into the burger.
30:12Traditional onion rings, but I have a sriracha honey whiskey dipping sauce.
30:17The onion rings are really good.
30:24Very well cooked.
30:25Lacking of zestiness as some of the others had.
30:28A little bland on the seasoning.
30:29A nicely cooked burger, but ordinary.
30:33Gotcha.
30:33Let's go this way, sir.
30:35Tino's burger and that whole plate just doesn't look good,
30:38but I'm the blame, and I'm okay with it.
30:42All right, sir.
30:43My dilemma is I can only take two chefs into the final round.
30:46One of these gentlemen has got to walk out of here,
30:48and it's up to you to decide.
30:50With great difficulty.
30:51The chef that is going to be eliminated is chef.
31:10The chef that is going to be eliminated is chef.
31:20Tino, your burger was too plain.
31:24Sorry, sir, but I'm afraid I'm going to need that cash back in this case.
31:29Will you do that part?
31:30Pleasure.
31:31Pleasure is mine.
31:32And here's your complimentary beer.
31:34Never walk out of the man cave empty-handed.
31:36Never.
31:37I may be going home, but to have William Shatner eat my food,
31:41definitely cheers to that.
31:50Well, well.
31:51What do we have here?
31:52Our tag team has actually survived into this final round
31:54of our special man cave edition of Cutthroat Kitchen.
31:58Final round.
31:59Me and father time.
32:00It's in the bag.
32:02I think that it's time we get Shatner loaded.
32:04I want you to make a booze dessert.
32:07Boozier the better, as far as I'm concerned.
32:0830 minutes is plenty of time to make it,
32:10but 60 seconds isn't very long to shop it,
32:13and that time starts now.
32:15Welcome to the fancy, gentlemen.
32:17Just try not to break any bottles, please.
32:19Two things I love.
32:20Dessert and booze.
32:22I hope I'm going to be able to get enough booze in this challenge,
32:24because I might want to sneak a shot.
32:27This gate's going to close in 30 seconds.
32:29Shop smart.
32:30My plan is to do a pound cake with some ice cream.
32:33I grab limoncello, eggs, butter, flour,
32:36just the essentials of building a cake.
32:38Five, four, three, two, one.
32:44And your cooking time begins right now.
32:46Half an hour.
32:47Get to it, chefs.
32:50Pardon me, chefs.
32:51Check out my rack.
32:53Pretty tight, hmm?
32:55Win this auction.
32:56You can force your opponent to play pool
32:58for the entire challenge.
32:59They can only go somewhere in the kitchen
33:01if they shoot a ball into the proper pocket.
33:03We've got cook, we've got prep,
33:06we've got equipment, and then other fun things,
33:08like $1,000 fine, $2,000 to opponent,
33:11and no tasting.
33:13You want to move around the kitchen?
33:15You got to shoot a ball into the pocket.
33:17I've already had so many time wasters in this competition,
33:21I don't need a third one.
33:23Two grand.
33:23I got two grand from this gentleman.
33:24How about you, sir?
33:25$2,200.
33:27$3,000.
33:27$3,000.
33:27He's gonna give me $3,000.
33:28I'm a pretty good pool player,
33:30so it doesn't really frighten me.
33:32Sold to Chef Bushy for $3,000.
33:34Grab your cue and start shooting.
33:37How's your game of pool?
33:38It's pretty good.
33:38I actually did stunt doubling for Tom Cruise
33:41in The Color Money.
33:42There you go.
33:42So I'm making a limoncello cake
33:45with some fresh lemon zest
33:47and this beautiful limoncello right here.
33:50Probably the most important thing is
33:51to not over booze so that it works.
33:54Uh, I got to get to my oven.
33:56If I want to go anywhere in the kitchen,
33:58I got to make a shot.
34:00This thing's just a beast.
34:02Come on.
34:04Oh, God.
34:05I used to be better at this when I was drunk.
34:07I love hearing that.
34:08I got to be honest.
34:09It just sucks.
34:16Chefs, every guy in the world knows
34:17there's nothing more manly
34:18than taking a hockey puck to the face.
34:20Oh!
34:21That's going to leave a mark.
34:22Win this auction,
34:23and you can force your opponent
34:24to forfeit their entire basket
34:27and earn new ingredients
34:29by playing the goalie.
34:31Any ingredient that you block,
34:32you get to keep.
34:33Any ingredient that makes it into the goal,
34:35you never get to see again
34:36for the rest of your natural boring days.
34:38It's the ultimate man challenge.
34:41First of all, I don't know anything about hockey,
34:43so I'm going to have to take this one.
34:45Five hundred.
34:46Fifteen hundred.
34:46Fifteen hundred dollars.
34:47Three thousand.
34:48Three thousand dollars.
34:48Looking for thirty-one, thirty-one, thirty-one.
34:50I have thirty-one, looking for thirty-two.
34:51Four thousand.
34:51Four thousand dollars.
34:52Don't worry, I know.
34:53You don't have that much money.
34:54Once, twice, sold to Chef John.
34:56Suit up.
34:58John doesn't know.
34:59I played goalie growing up.
35:02Baking soda.
35:05Nice.
35:06Good shot.
35:06This guy shooting the puck at me
35:07is a really good hockey player.
35:09Canadian, dude?
35:10Vanilla bean, eh?
35:14It's been about twenty years
35:16since I put the pads on.
35:17Brown sugar.
35:19Oh, yes.
35:21Bourbon, eh?
35:24You got the bourbon?
35:25I got the bourbon.
35:26Tim.
35:27Chef Chef, 22 minutes.
35:29Is the sabotage not really slowing you down?
35:31Yeah, no, not really.
35:31I'm good at pool, so it's fine.
35:33I'm not as good as hockey,
35:34so I'm glad I didn't get that one.
35:36What we're mostly doing
35:37is making a really big mess at this point.
35:39I like it.
35:39But, hey.
35:43I guess I picked the wrong sabotage
35:45to give the Bushy.
35:46I didn't know he was a goalie for fifteen years.
35:49Nice block.
35:50Come on.
35:52Yeah.
35:54I'm making an ice cream.
35:56I get my egg yolks with my sugar.
35:58I add my hazelnut liqueur,
36:01some cream,
36:01and I'm pretty much good to go.
36:03I'm trying to go to equipment right now?
36:05No, this isn't the Hustler.
36:06We don't have all night.
36:07Surely you can get this.
36:08Sure.
36:08Just don't scratch.
36:11All right, you bump it to you.
36:12I'm gonna give it to you.
36:12I'm gonna give it to you.
36:13So I get my base into the ice cream maker,
36:16and now it's just waiting
36:18and just seeing what pops out the other end.
36:22Eggs.
36:26I really don't like you right now.
36:28Milk.
36:31Oh!
36:32Yes!
36:34It ain't a party till something gets broke.
36:36It's okay.
36:38As long as I get the basics,
36:39I know I can do something.
36:41Last shot.
36:42Blueberries.
36:43Uh-oh.
36:45Well, Chef, I think you got enough stuff.
36:47I'm gonna let you deal with that.
36:48Try not to make any more of a mess
36:50than we already have here in Cutthroat Kitchen.
36:52We may just have to burn this place down.
36:54So I did all right,
36:55but I wasted a lot of time.
36:57Once again, I'm cooking on a short clock.
37:00I'm kind of going through to see what I have.
37:03I might be better off now than when I started.
37:06Originally, I wanted to do something
37:07a little bit more elegant.
37:08I've got all this beautiful fresh berries,
37:10so I figure with some brandy on the stove,
37:13I can start making a fruit tart.
37:15I also break down the vanilla wafers
37:17and the graham crackers
37:18and use that as the base
37:20to the bottom of a little cast-iron pan,
37:22fruit on top, and into the oven it went.
37:24Just gonna kind of play it by ear
37:26and see what I pull out at the end.
37:27Chefs, you actually have exactly ten minutes remaining.
37:32How you doing there, big guy?
37:34I just gave you $2,000, bro.
37:36Come on.
37:37Two grand, not just it's not even a fine,
37:39it's going to your opponent.
37:41Giving Bushy $2,000,
37:42it's like a steak in my heart.
37:45Thanks, buddy.
37:46I hope you choke on that $2,000, man.
37:48Two grand, that's what I'm talking about!
37:50Come on, man, come on.
37:52Now I have to plate this ice cream.
37:54I wouldn't say this is my finest example
37:56of time management, no.
37:57Come on, come on, come on, soft serve.
37:59At least I know if you end up winning,
38:01I can take all that money back playing pool tonight.
38:04I'm gonna make a meringue,
38:05so I grab some egg whites and bourbon, sugar, cream, and vanilla,
38:10and I start whipping away.
38:12For a savory chef, I think this is a decent dessert.
38:16Two minutes.
38:16Two minutes, chef.
38:18I gotta go back to cook so I can grab my cakes.
38:22hell.
38:23If you scratch, yay!
38:27Now you can go check on your cake.
38:28I take the cake out, the inside of the cake is sunken in.
38:32I'm not really sure that's a great sign.
38:34Come on, prep, come on, prep.
38:36Ugh, jeez.
38:37My time is pretty much wasted at this point.
38:40Five, four, three, two, one.
38:45Time is up, gentlemen.
38:46Hands off the food, if you please.
38:48My plate is way more technical than Bushy's.
38:52Making a cobbler is nothing.
38:54I got this.
39:08Mr. Shatner, we typically reward our judges with a final course that is a dessert.
39:13And this being the Man Cave Edition, I've asked these gentlemen to make you a boozy dessert.
39:17Oh, very good.
39:18I'd like to try that.
39:19Are you a fan of alcohol in your desserts?
39:21Um, I could be if it were made well.
39:23Let's see what they can do.
39:24Let's do that.
39:25Gentlemen, please bring your offerings forward.
39:27I'm most nervous about my pound cake, whether or not it got too tough, but I'm happy with my plate.
39:35This last round has been tough, but I'm really happy with what I did.
39:41I just hope the captain likes it, too.
39:44Chef John, please tell Mr. Shatner about your dish.
39:47I did a limoncello cake with some fresh lemon zest, and I did a hazelnut ice cream.
39:53Uh-huh.
39:54This is like a free-form drawing.
39:56It's really interesting.
40:01It's really quite an interesting dessert.
40:04The ice cream is very cool and sweet and soothing on the tongue.
40:09I wish that it had a little more zest.
40:12The dessert is moist.
40:14It could use a little more alcohol, but other than that, it's got a great deal going for it.
40:19It's just not boozy enough.
40:21I should have used bourbon or something a little more distinctive in its booziness.
40:26I mean, that was just such a bonehead move.
40:28Chef Bushy, please describe your dish for Mr. Shatner.
40:31So what I have is a bourbon and brandy braised fruit tart with a bourbon groulade meringue, chiffonade of mints,
40:39and a grilled bourbon cherry.
40:41I see.
40:44You're hit with an immediate lightning strike of alcohol, followed by the rain, the mixture of the fruit and the
40:55cake.
40:55It's worthy of saying tasteless.
40:58Now, it could be sweeter, but one can't seek perfection all the time.
41:03I was worried it was almost too boozy, but it worked.
41:09I need for you to decide which one of these fine chefs is going to walk out of here with
41:13a fistful of cash.
41:14I don't have a ton of respect for Bushy's dish.
41:18I've made ten times harder of a dessert.
41:20At this point, this is my moment.
41:22You're obviously both men of great stature, and no matter what I say, your excellence is there.
41:28Come on, Captain.
41:30You love the boozy desserts.
41:31Now, let me take home this money.
41:33The winner of Cutthroat Kitchen Man Cave Edition is Chef...
41:43Bushy.
41:45You know, even having a dessert shot down by you is an honor.
41:48Chef Bushy, you just won yourself $5,900.
41:52Live long and prosperous.
41:53I am the man.
41:55I am the myth.
41:56I am a legend.
41:59I own this man cave.
42:02Hungry for more Cutthroat Kitchen?
42:03Go to foodnetwork.com slash cutthroat.
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