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00:02i'm padma lakshmi and we've scoured the nation to bring together the most elite chefs and the most
00:09renowned judges into the ultimate culinary battleground this is a test of our 10 culinary
00:16commandments master them and you win 1 million dollars brought to you by our official cleanup
00:23ponies don power wash oh my goodness last week the contest for culinary greatness began it is
00:34an arena and we are gladiators that are going to do battle and the chefs quickly learned that nothing
00:40comes easy on america's culinary cup four of you serve your final dish wow this is nothing
00:50and tonight we begin the commandments the art of meat
00:55come on oh my gosh
01:06wonder what commandment they're gonna throw at us today eggs dairy is that what you think i think eggs
01:11the eggs showing up on a farm have no idea what to expect last week the first american to be
01:20a
01:20medalist in the boku store just went home this competition is going to be tough oh we're
01:26certainly not in the kitchen anymore my strategy walking in is smelling what type of poop there was
01:33on this farm if it's chicken poop smells a particular way if it's cow poop it smells a particular way
01:43oh wow oh my gosh yes my heart drops one of the commandments is going to be butchering
01:56a cow there's something i've never done before so who's broke down a quarter cow yet i have it's
02:03been a long time i've broke down whole animals but not this big i had a menu where i would
02:07break
02:07down this whole suckling pig and i can de-bone the whole thing in six minutes and i've butchered a
02:12whole alligator before that to me is very fun are you feeling relief i feel a huge sense of relief
02:18beef hanging from these hooks makes me feel right at home the restaurant i'm building in jackson
02:23hole wyoming will be a basque steakhouse when i was eight years old my stepmom came home and she
02:33dragged a full-sized deer into our kitchen and she starts skinning it breaking this deer down that was
02:40the day that i became interested in butchery i am the first woman in florida to receive a michelin
02:44star for my steakhouse only one percent of restaurants worldwide receive that honor and of that only six
02:50percent are women i was really disappointed in myself last week the lobster unfortunately did not
02:56work out it's a new week and i'm super excited for this challenge i always break it down on a
03:04table
03:04though you need the gravity yeah i mean i get up on the table and do it i always have
03:09to put my weight
03:10into it good morning well we're clearly not in the penthouse anymore no today we start the culinary
03:22commandment the stakes could not be higher i'm sorry that will be the one and only pun
03:31each commandment is designed to push you to your limits as you might have guessed the first culinary
03:38commandment is mastering the art of meat meat is a very important commandment everywhere in the world
03:46we all eat some form of meat traditionally in korean culture eating beef was a sign of wealth and
03:52prosperity well today to prove your mastery of the meat commandment you'll have two challenges butchery and
04:03cookery oh talk about beef cake let me introduce you to your guest judge for this commandment a
04:11legendary fourth generation butcher his company pat lafreda meat purveyors was established over 100
04:17years ago he's also the author of a seminal book called meat the one and only pat lafreda thank you
04:26i'm very familiar with pat lafreda i see his meat truck all the time going around new york city so
04:30who else would you want to come and judge the butchery competition the first part of this
04:35commandment will be testing your butchery skills for this challenge you'll be working in a team of two
04:42i'm okay with a team challenge but i know whatever they're going to throw at us is not going to
04:46be easy
04:47kim you have some experience right a little bit i like the brushing of the chin first for you
04:54yeah a little bit i break down animals every week in my restaurant so anyone trying to team up with
05:00kim
05:01i'm going to partner with kim all right everybody pair up
05:04all right let's go chicago chicago we gotta stay i wouldn't pick the pregnant lady in this challenge
05:14because like i'm the weak link in this group without a doubt there's no question where we
05:18at no one picked me it was like high school all over again the last person to get picked me
05:24and car
05:25all right let's do it all right let's get into the challenge you'll have to butcher one flank steak
05:31eight top sirloin center cuts ten new york strips three brazilian picanhas one tri-tip and six filet mignon
05:43it's very important that you know what each cut looks like where each muscle group starts and ends
05:48and how to separate it cleanly along the natural scene if you make one wrong cut you cannot go back
05:54i'm going to be looking to make sure that all of your cuts are precise it's going to look beautiful
05:59pat will be scoring you today out of a total possible 20 points speed is a factor so the
06:07faster you butcher the more points you earn but don't let speed compromise the precision how your
06:14team ranks in the butchery challenge will help you in the next part of this commandment and believe me
06:19you're gonna want that advantage okay chefs you have one hour to butcher this hind saddle of steer how
06:27long does it take you to break one down about 15 or 20 minutes i wish i didn't ask you
06:34ready
06:36your time starts now let's go all right okay
06:43the first goal is get it on here yeah last week i was almost eliminated yes congratulations beverly i need
06:51to butcher this like my life depends on it my goal is to win the million dollars
06:58do you think that we should take part of it off just make it lighter or just pick it up
07:02no i'm just
07:02going to cut it off okay i'm going to do my best to get the cuts out i don't know
07:06all where all of them
07:07are yeah do you want to work on the table or off the table it's a tier who is the
07:12first one cutting
07:13look they're all strategizing and he's already going at it he's had to have kind of before going
07:19after the filet like a chicken go down the spine my husband is also a chef and i remember him
07:25saying
07:25one time when it comes to butchery just follow the seams his voice is in my head today just follow
07:30the
07:30seams go go go she's cutting through the seam so not cutting through the protein and that's great for
07:37not wasting anything come on trying to hack into this steer with this hand saw is like trying to
07:50break out of jail with a nail file wouldn't mind being able to try and release this a bit i'm
07:55going
07:55to try and break it down into the primals so car can start butchering cleaning
08:02delay buddha's to my left and he just flies through the first two cuts i gotta haul ass trying
08:08to expose the seams our strategy became i'm going to find the different cuts okay and emily's going
08:15to clean up and trim the meat we did a lot of like whole animal butchery when i was working
08:20at zanyal
08:20in singapore you know there's no prep cooks in singapore so we did everything from start to finish
08:26i definitely lean on that type of experience from before you all right yeah
08:37chefs you have 30 minutes remaining how much does that weigh about 225 pounds wow okay i'm trying to
08:44disconnect from this thing the cow it's like so high and i'm just like slow dancing with this loin we
08:51don't need this whole hind we just need the short line i just need to get it on the table
08:55but this
08:56is 200 pounds we have to separate the browned from the loin melina and kim are cutting right
09:04through the pelvis and this is about to release a very heavy part oh yeah this is scary watch your
09:10toes ladies it's literally just i know right there oh my god sorry
09:26okay ready i was concerned that it was too heavy they can't get it up go go go go go
09:35we have one
09:37hour to butcher and portion this hind steer and now we're losing a lot of time i'm not sure how
09:44we're going to even get the loin onto this table come on you guys can do it let's go push
09:49it up there
09:50i know good job all right very good job yeah i didn't think that through michael and matt are the
09:59only ones that have their filets on the table they look like they're pretty far ahead between the two
10:06of us we're going to do our best and like yeah i had a restaurant where we did butcher the
10:12front
10:13quarter but hind quarter is very different does that look like the new york strip to you i'm trying
10:19to like find the pieces cutting around seams and finding whole muscles katie seems to be struggling
10:25a bit not feeling great to be totally honest beverly's about to cut some new york strip steaks diana has
10:33their fillets out they know what they're doing i need to get this thing off the hook but i don't
10:41know how to do it i'm by myself here kara's in a second trimester right now she can't carry more
10:46than 50 pounds chris you mind giving me a hand with this as well yeah buddy absolutely
10:55okay help from another team that's nice that's very sportsman like
11:00kara was going to need help lifting the meat because she's pregnant my mother would come
11:04back from the grave and slap me if i had not helped her michael and that we've got three trays
11:11out
11:11so half their cuts are already done let's speed it up what do you think yeah i say speed let's
11:26do it
11:31check kim and i lost a lot of time moving this cow you think more clean or leasing this fat
11:36on i
11:36would be fine with that okay we have to work really quickly these look the best okay
11:45try tight tip new york and uh pecan yeah yeah all right ready together damn hello ladies hello
11:57congratulations on finishing first thank you right now i'm feeling very nervous but at the same time
12:04we're like we're gonna kill it but we're scared but we're gonna kill it all right bring it
12:12hello hello hello i hear a bell ring and definitely like anxiety was like oh we got this we got
12:17this
12:17we got this time started ticking down eight minutes left i need to get it done and make sure you
12:24have
12:24the portions correct i'm leaving all this fat on for the bacconia okay perfect this doesn't look like
12:28a tri-tip this looks more like a tri-tip yeah 100 this does not look like a triangle time
12:35is running out
12:36three minutes left okay i'm gonna think yep people are dinging their bells
12:44it's very stressful i'm just like making stuff up so i think we just go and ring the bell
12:49just just let's just do it
12:56times up chefs we're the last ones to finish and even though i'm confident in my butchery skills i don't
13:02feel good i don't feel anything other than anxiety and fear
13:10chefs the scores are in y'all gave everything you had today the envelope thank you
13:17i know i want to do well in this challenge because i know it's going to affect the next challenge
13:21so
13:21i need that advantage in first place with 14 points
13:28beverly and diana
13:32being the two smallest women and to do conquer the biggest thing is so satisfying
13:41you really won because of your cuts your cuts were clean they were the best trim of any of the
13:46meat that
13:46we saw out here thank you thank you and tied for second place are michael and matt and buddha and
13:55kara the next team is emily and chris next up katie and keith and last are kim and melina
14:05you finished last because the sirloin steaks were very different in shape and size then the fillet was
14:11not trimmed very well at all being in the bottom for the butchery challenge sucks you never want to
14:17be in the bottom especially something that you love and respect let's get into the cookery part of our
14:23meat commandment tomorrow you'll have to create a dish that showcases one cut of meat cooked two ways
14:31i literally never put a dish together that has two different preparations of one thing on a plate
14:41there's a lot of meat here which is good because you're going to be cooking for 100 guests
14:50in the first ever america's culinary cup carnivore classic oh and say goodbye to your teammate
15:00because the cookery part of this commandment you'll be doing alone being a one-man band for 100 people
15:06that's daunting but first in your last act as a team each pair will get to select the cut you'll
15:15be
15:15showcasing in your dish and you'll have to agree on that cut once the cut is selected it's off the
15:21table for the rest of you remember i told you you were going to get that advantage beverly indiana
15:27since you scored the highest you'll get the first pick that's a huge advantage i want any cut
15:34except the top sirloin but we were last in the butchery challenge so i'm hoping someone else wants
15:41the top sirloin what will it be ladies flank steak okay flank steak is off the table for the rest
15:48of
15:48you okay so michael and matt you're up i think we're going to use the picanha all right next up
15:54buddha and
15:54kira okay we're gonna go with the new york all right emily and chris we're gonna take the filet keith
16:02and katie we're gonna go with the tri-tip that means kim and melina you're left with the top
16:07sirloin i'm super annoyed there's no fat on the top sirloin i'm not sure how i'm going to manipulate
16:14this tough ball of meat you'll have two and a half hours today and 90 minutes tomorrow to prep and
16:22cook
16:23before the carnivore classic begins we'll be back tomorrow with michael wiley and 100 new friends
16:30i know that i'm gonna need to cook the hell out of this beef in order to make up for
16:36the fact that we
16:37are second to last chefs please grab your cut your time starts now
16:50for the cookery part of the commandment chefs are scored on four judging criteria taste presentation
16:56creativity and mastery of the commandment cookery scores will be added to butchery scores for a
17:03possible perfect score of 100. the person with the lowest total score will be eliminated i don't
17:09know what to do with this piece of meat i've never had a top sirloin in my steakhouse right now
17:15i'm just
17:15trying to cut around the tougher parts i'm thinking about making laotian larva salad the beef really
17:22thinly sliced will help the texture i know kim and i ended up last but since only one of us
17:29will be
17:29eliminated i only need to outcook kim to survive i feel horrible for saying that i love kim i love
17:35you
17:36kim hey kim what are you making kind of like a play on beef and broccoli i'm thinking oh i
17:48love beef
17:48and broccoli gotta do something to redeem myself get as many points as i can i'm thinking how can i
17:55create
17:55a story about this cut of meat that would make people want to eat it every day at the restaurant
18:02it's just part of what we do i opened nightbird in 2016 my partner and i we do it together
18:08i met ron
18:09i staged at a restaurant he was the chef we just kind of became um really good friends and we
18:15started
18:15dating we are i think the straight-up definition of mom and pop when the toilet doesn't work unfortunately
18:21ron fixes it we go get the flowers i go to the farmer's market i'm sacrificing a lot to be
18:26here
18:26i'm at my restaurant probably more than i'm at my house i've been at a vacation since 2014.
18:30winning a million dollars would definitely ease that you know not having the best cut of meat
18:36definitely gonna grill infuse a little bit of smoke and i'm gonna shave some really thin
18:40and fry to see if it gives that vibe of like beef and broccoli crispy crunchies that like are on
18:46the plate
18:51i'm making steak and eggs did you miss breakfast or something i came all the way to america's culinary
19:00cup to cook a salad and breakfast i'm gonna do beef five ways instead of two ways and try and
19:05get maximum
19:06points on the technique the meat i could dry that up make it into a salt i can take that
19:11fat cap making
19:12a hollandaise we ended up with 12 points but in a competition like this you can't be that comfortable
19:19i'm here to challenge myself the same way that i've always cooked i was kind of born into cooking my
19:25dad
19:26has 16 brothers and sisters 12 of them are boys and only one's not a chef i just won a
19:31michelin star
19:32which is an absolute privilege and honor but more important since i competed last in any competition
19:37i'm a changed man i'm a i'm a dad buddha now all right you're gonna jump on two beautiful girls
19:45i want to win this competition this is a million dollars life-changing money i'm here to give them
19:50the best life possible 90 minutes left chefs heard what are you making car you know what a shien bing
20:02is
20:02hey yeah i do a shien bing is a meat stuffed pancake my inspiration is from street food when
20:08i lived in beijing okay i gotta put this bag in the bag i first moved to china because my
20:12visa
20:13expired in france and i got booted when i was working for gordon ramsay in versailles
20:16leaving france was sad but moving to china was amazing food wise i had never been so
20:22enthralled in my life there are going to be like individual wedges of a pancake with some rare
20:26meat on top very traditional chinese 30 minutes 30. per 30. where the music at i usually cook with
20:33music in the kitchen katie what are you doing with the tri-tip i'm making sliders okay i am thinking
20:38about the fact that i only have five points at an event like this people love sliders i am working
20:46on
20:47a kind of spanish inspired um slider i take a bite out of it and it's like one of the
20:53best burgers i've
20:54ever had that is the goal what are you doing kebab torsh which is like a sweet and sour kebab
20:59with
21:00pieces of filet and then i'll have some sauces i'm going to make some lavash flatbread emily what
21:05i look like enough dough to you yeah this meat is going to be used for my chips i just
21:09want to impart
21:09a little bit of the charcoal flavor so the two ways that i'm going to cook my top cereal is
21:14for one i'm
21:15going to make beef chips which are like beef jerky and the second way is add the protein in the
21:20salad
21:21hey diana how are you doing over there oh grasshopper action grasshoppers they're traditional
21:26in mexican cuisine i am the chef owner of mitocaya and toqueria in chicago illinois mitocaya has been
21:33awarded michelin guide beef gourmand every year when i decided that i wanted to be a chef it was almost
21:39like a calling i wanted to only cook mexican cuisine because i feel so connected to my heritage one of
21:47my
21:47favorite things to cook with is actually insects i agree with that they are delicious
21:56i've got to get these things wrapped i definitely utilize a lot of my time trying to mimic the fried
22:03little bits at the bottom of a little white chinese container i've never fried sterling before it's very
22:11dry not a lot of flavor i fried off some and i'm on the fence about it is this the
22:18dish i'm committing
22:19to if you don't like something in your restaurant you don't serve it so i have to figure something else
22:24before tomorrow today's carnival classics we're about to start cooking for 100 people with one cut of meat
22:49in two ways it's a little nerve-wracking we have 90 minutes left before we start to serve my home
22:55menu is going to be barbecue picanha and then i made sausage meatball if you will the scores from both
23:02butchery and cookery are going to be added together even if i do miss a couple points here and there
23:09at
23:09least i have the leverage of the success of the butchery so now i'm just putting a little bit of
23:15this
23:15vinaigrette just to kind of glaze the meatballs oh my god i thought i was missing something and i'm
23:20not hey kim how are you doing what do you have left to do i'm switching up my game plan
23:24a little
23:25bit just to make sure everything comes out how i want it yesterday with the sirloin i wasn't happy
23:30with the frying obviously if the meat's not cooked well i'm not going to do well so my game plan
23:34changed and i want to impart moisture and tenderness as much as i can i'm gonna do one piece of
23:41meat
23:41confit and then i'll grill it and i'll smoke it it'll be multiple ways of me cooking this beef
23:46and it's going to come out delicious coming in with one of the lowest scores but i think that
23:50is going to push me 32 minutes how's it going over there keith i am smoking the tri-tip and
24:01then i
24:01braised the tri-tip heading into the carnivore classic we landed at five points we're second to
24:08bottom but i'm beyond confident that i'll be able to make the points up oh y'all in trouble
24:20i'm just putting together the salad cooking for 100 people i don't want to make it too spicy
24:25i just want to have it be really flavorful but not extreme the flavor is there and that's what's
24:32important 15. it goes by so fast i don't understand time in this world
24:41i'm never going to take my sushi for granted ever again or any of my cooks dude for real though
24:59no escaping the last minute it's a nice day for cooking outside i want to welcome everyone to the
25:08first ever carnivore classic and joining me today are our judges michael chimerusti and wiley dufrain
25:15with our special guest judge pat lafreda
25:22chef this is your chance to add to your butchery score
25:25at the end of the day the chef with the lowest score will be going home
25:31let's start eating
25:32i want texas chili for you here sounds good to me there's a stuffed chinese pancake a little rare beef
25:40on top pickled daikon wow enjoy i think we're gonna eat more meat today than i've eaten in years
25:45lovely this is a smoked tri-tip hi kira hi what did you make for us so i made a
25:53shaobing it's kind of
25:54like a scallion pancake meets a meat stuffing this one's a roll to create layers of meat within dough and
25:59then i just did a rare slice on top well i think this should tell you something we all completely
26:05finished it's pretty amazing thank you my lips are stinging and a little swollen from that szechuan
26:13i think that meat pancake was unreal oh thank you it almost ate like the best corner of the lasagna
26:20you know it was crunchy and chewy and meaty yummy thank you thank you keep cool thank you thank you
26:27good job well done chef i feel great that's like wind
26:35black bread thomas baby that's i mean that's all i want every day anyway
26:39good afternoon chef good afternoon what we have here is the kanya done two ways what we did was took
26:45the center cut of the picanha and then we took all the trim and made like a sausage meatball the
26:50center cut has been rubbed with kind of like a japanese barbecue fuel that's really a great choice
26:54with the picanha to take the center cut of it because it's in a regular shape
27:01i love that beef sausage thank you the dish had a ton of flavor from the chilies and the pickle
27:07and
27:08the cheese sauces the grilled steak was also cooked perfectly thank you this is like the clearest
27:13expression of using one cut of beef for two very different purposes i also like the creamy matsutake
27:18dressing you put underneath great job matt yeah really good stuff thank you appreciate you
27:24hi chefs hello how are you all i'm good how are you kim better than yesterday what'd you make for
27:31us
27:31i kind of did a play on beef and broccoli roasted cauliflower pickled cauliflower fried brussels i made a
27:42and then confit and then kind of grilled smoked the sirloin we're not gonna have beef two ways you just
27:47put two methods on one sirloin yes did i that look on your face okay i was having a good
27:56day
27:57well let's just try your dish how about that all right screw that one up
28:04kim i love the riff on the beef and broccoli you can't feed that beef and then and then you
28:10sliced
28:11it and i grilled it and sliced it yeah a lot of flavor well done thank you so much thank
28:16you well done
28:17it made sense in my brain that as long as i'm applying confine i'm applying smoking i'm applying
28:22grilling that those were multiple ways and that it tasted good and i just up on the rules if there's
28:28a
28:29shining light in this situation that's it i have beef yukajang soup and uh sam wrap two of the best
28:40ways you can use this cut of meat searing it like a steak and then shredded the meat when we
28:45got the
28:46flank steak i immediately thought about my mom she made a lot of korean soup it smells great it's
28:52delicious it's amazing how tender you got the flank steak oh thank you that's a big knife that's a big
28:57knife
28:58that's a big knife beverly small woman big knife two down eight to go no four down four down four
29:06down eight to go yeah you weren't a math i was never a math all right let's uh talk about
29:14cara's dish
29:15being the meat man i love carbs and i love the way that the beef was enveloped into that pancake
29:21reminded me of some italian cooking and this college is important if you can remind somebody of some
29:26positive food memory from the past you have you have them pat what was your impression of kim's
29:32dish she didn't prepare the meat in two different ways but what she did serve i thought was tender
29:38she confit it first and then grilled it to finish it i don't think that passes mustard with regards
29:42to preparing beef in two different ways well mastery of the commandment is something we need
29:47to take into account all right let's vote
29:56afternoon chef with the tri-tip i smoked it and got a good sear on it but then the second
30:01way i treated it
30:02in the form of a little taco a lot of times i've had muchaka that's kind of like
30:05this was not good job what is it what do we got i have a laotian beef salad here whoa
30:16wow my favorite
30:18is still chef kara did you do the little meatball chef math oh that meatball was so good
30:28what's up chef so i've uh prepared for your steak and eggs obviously not your typical steak and eggs
30:34you have sirloin that's done in more of an encroot sort of style the egg yolk component it's comfy egg
30:41yolk i took the trimmings from the uh sirloin and made a sauce from it finish it off we have
30:47a hollandaise
30:48that i made from the beef fat that's been rendered down i'm finishing this off with a little sirloin
30:53salt so you cook the beef one way but you use the beef five ways yes you're proving once again
31:01that
31:02you have a mastery of many many different techniques and you love to just put them all on one plate
31:06yeah
31:06my favorite part of the dish was the pickled shimeji mushrooms but that shouldn't be the case on a beef
31:12challenge i understand you did so many different things with the sirloin the salt is fantastic
31:18i think you need way more of it then it would have been more clear that oh this is a
31:23second way
31:23he's doing beef when you eat it you are never imagining these two ways would be five ways
31:31when you say two ways i didn't really think it was like two forms of meat yeah exactly while it's
31:37delicious it may just not meet my expectation okay your expectations yes yes i like that noted
31:46thank you thank you he has a lot of great ideas floating around in his head but sometimes i think
31:53that works against him the beef was used in different parts of that dish yes but did they
31:58have a real impact on its overall success i don't think so yeah i mean if i'm giving you turkey
32:04with
32:04some gravy on it is that turkey two ways no not for me definitely no i didn't do well but
32:11i've already
32:11got an upper hand from the butchery challenge hopefully the presentation and creativity and the
32:17technique is what's able to get me through to the next round
32:32hi how are you chris nice good how's it going i have two different kebabs both made with uh tenderloin
32:38both of them are very traditional iranian kebabs one of them is called uh kebab torsh and that's
32:43marinated overnight more like uh chunks of tenderloin and then the other one is one of my favorites is
32:48called bargue filet mignon that's rolled out super thin and then both sides will be topped with a pine
32:54nut charmoula enjoy hope you like it that meat is really tender the cook on the meat is great the
33:02flavors
33:03you got the amount of work you did i commend you on the on the bread like really nice i
33:08do feel like
33:08you've prepared the beef in two different ways but then you kind of brought them back together
33:12under that same charmoula great work on the beef thank you guys thank you pleasure to cook for you
33:18as always appreciate it i feel like this is the wild west hi hi emily what did you make for
33:32us
33:33a lot i have a beef stock japanese curry i did a crispy rice onigiri we have beef that i
33:40marinated two
33:41ways one is a miso yogurt on a skewer and one is a shio koji seared steak that's sliced did
33:47you make
33:48your own curry of course i made my own curry good girl find the flavor of the beef a bit
33:53demure rest of
33:54the dish exciting and fun i made a taco so great i know thank god somebody did taco de carne
34:06asada
34:07on a cabbage tortilla i cooked the carne asada itself marinated and then grilled and then chopped like
34:15raw like a tartar with dried chilis and chapulines grass heifers it delivered on flavor it's certainly very
34:22beefy and i'm so glad that you brought your full self and heritage to this dish what have you seen
34:27a raw beef paste let alone with grasshoppers thank you made for you guys a little texas chili all
34:35right i wanted to honor my heritage so texas chili and chile colorado kind of combined together what are
34:41the two ways you cooked the beef the beef was cured and then ground into the chili itself and then
34:48marinated smoked seared and sliced for you guys the chili was a standout you keep cooking like that
34:55chili you'll go far thank you so much
35:00i made a spanish inspired burger with the tri-tip two ways i ground bacon into the patty with the
35:08tri-tip
35:09the other tri-tip preparation i marinated it grilled it and topping it with the juice from these roasted
35:16peppers and the point is is that this burger be incredibly juicy i think burgers should you know
35:23rip down your arm
35:30i do think the burger it was just a it sort of came apart a little bit um it was
35:35a little bit crumbly
35:36for me and i think maybe that the roasted red peppers could have been maybe cut a little bit thinner
35:41i studied in spain i love these flavors but when i bit it i got a long piece of connective
35:47something
35:47you want a burger that's easy to bite a piece of meat off of thank you katie
35:54well that's done oh you know like it's just like why that one piece in that one bite shouldn't even
36:00eat the whole thing how that happened how unlucky i can never tell if padma i was like oh my
36:08god she's
36:09so serious hi melina hi how did you do your beef two ways i did a laotian larb salad which
36:18is a beef
36:18salad and then i made a beef chip um so you can use it as a vessel or eat it
36:23on its own
36:27would laotian typically not be as spicy as like a thai version right i like it very very spicy but
36:35to kind of appeal to um the people in the carnivore classic i i mellowed it out a little bit
36:40i really
36:42wanted it to be spicier more fish sauce more lime like i understand like you're cooking for the crowd
36:47but at the same time like you got to be true to yourself like if you would eat it spicy
36:51then give it
36:51people spicy and let them decide i think your knife cuts are a little irregular and i would watch that
36:58because there's nowhere to hide it is part of the challenge i understand thank you thank you
37:06that's the end of it
37:10that was crazy i'm really stressed that didn't go well for me i could not leave on the meat commandment
37:19because i run a steakhouse i really want to stay in this competition it's a million dollars it's a
37:25huge amount of money it's life-changing anybody have a beer
37:46chef's i think it's safe to say our first ever carnivore classic was a massive success
37:52yes all of you did well but the chef with the lowest combined score from the butchery and the
37:59cookery challenge will be eliminated wiley the envelope please here you are thank you
38:09thank you
38:10this is close matt kara you had our top two scores and i'll tell you how close you guys were
38:22only
38:22separated by one point one of you scored 87 and one of you scored an 86 out of a possible
38:30100 points
38:31wow every point counts congratulations matt you are the winner of the carnivore classic with a combined
38:44score of 87. how do you feel relieved feels good especially being on the bottom last week trying to
38:52defend for our lives this kind of helps bring a little bit of confidence for the rest of the competition
38:57diana beverly chris keith michael katie and emily
39:11you are safe and moving on in the competition you look nervous there emily i'm like holding my pee
39:26melina buddha and kim please step forward
39:36melina you did do an excellent job highlighting the beef two ways but your dish ultimately lacked flavor
39:43flavor kim we thought your dish was flavorful but the challenge was to make a dish with beef
39:50cooked two ways and you only made us one yeah and buddha while you did use beef in five ways
40:00only one of those preparations of beef came through on the plate
40:06two of you will be safe and one of you will be going home
40:22you
40:23kim you served your final dish
40:27thank you so much you guys are amazing have a great time they're awesome chefs thank you so much
40:31thank you thank you thank you bye guys thank you chef bye see you soon
40:37i feel disappointed in myself in the moment i literally stopped and just i think my mouth dropped
40:42open and i was like i just up to come into a competition to risk leaving your restaurant
40:48and to not go far is awful well done chefs i cannot win every single challenge there's gonna be times
40:59here on the bottom sometimes on top so i have to be careful that i don't fly too close to
41:03the sun
41:04eleven of you have now survived the first commandment oh my god how are you feeling keith
41:09take a moment to celebrate do my end zone dance and get right back to practice
41:14well unfortunately there's no time to celebrate
41:18because your next culinary commandment starts now
41:24you've got to be kidding me here's a hint as to what it is
41:32i haven't even had time to process remaining in this competition
41:38and now we're rolling into our next commandment hopping to those beautiful
41:42all-electric rivian vehicles wait what's going on no celebration another commandment
41:54next time on america's culinary cup run through the fields and let the ingredients speak to me
42:00what up what up how many ways are you doing leek five ways ants are nutty earthy i think those
42:08are
42:08ants everything that was in my basket is in here you could have maybe left a few of those ingredients
42:13out diana i have to respectfully disagree with wiley yeah so do i i'm a wreck at this point delicious
42:31so
42:33so
42:45you
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