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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. Brought to you by our official cleanup partners,
00:23Dawn Powerwash.
00:30Oh my goodness. Last week, the contest for culinary greatness began. It is an arena and we are gladiators that
00:38are going to do battle. And the chefs quickly learned that nothing comes easy on America's Culinary Cup. Four of
00:44you serve your final dish. Wow. This is nothing. And tonight we begin the commandments. The art of meat. Go.
00:56Go. Come on.
01:00Oh my God.
01:07Wonder what commandment they're going to throw at us today. Eggs. Dairy? Is that what you think? Eggs. I think
01:11eggs. I think eggs.
01:13Showing up on a farm. I have no idea what to expect. Last week, the first American to be a
01:20medalist in the Boku store just went home.
01:22This competition is going to be tough. We're certainly not in the kitchen anymore. My strategy walking in is smelling
01:31what type of poop there was on this farm. If it's chicken poop, it smells a particular way. If it's
01:36cow poop, it smells a particular way.
01:42Oh wow. Oh my gosh. Yes. My heart drops. One of the commandments is going to be butchery. Butchering a
01:56cow is something I've never done before.
01:59So who's broke down a quarter cow yet? I have. It's been a long time. I've broke down whole animals,
02:05but not this big. I had a menu where I would break down this whole suckling pig and I can
02:09de-bone the whole thing in six minutes. And I've butchered a whole alligator before. That to me is very
02:13fun.
02:14Are you feeling relieved? I feel a huge sense of relief. Beef hanging from these hooks makes me feel right
02:21at home.
02:21The restaurant I'm building in Jackson Hole, Wyoming will be a Basque Steakhouse.
02:29When I was eight years old, my stepmom came home and she dragged a full-sized deer into our kitchen
02:36and she started skinning it, breaking this deer down. That was the day that I became interested in butchery.
02:42I am the first woman in Florida to receive a Michelin star for my steakhouse.
02:46Only one percent of restaurants worldwide received that honor. And of that, only six percent are women.
02:52I was really disappointed in myself last week.
02:54The lobster, unfortunately, did not work out.
02:58It's a new week and I'm super excited for this challenge.
03:02I always break it down on a table, though.
03:05You need the gravity.
03:06Yeah.
03:06You need the gravity, too.
03:07I mean, I get up on the table and do it. I always have to put my whole weight into
03:10it.
03:11Good morning!
03:12Good morning!
03:13Good morning!
03:16Well, we're clearly not in the penthouse anymore.
03:19No.
03:20Today, we start the culinary commandment.
03:23The stakes could not be higher.
03:27I'm sorry. That will be the one and only pun.
03:31Each commandment is designed to push you to your limits.
03:35As you might have guessed, the first culinary commandment is mastering the art of meat.
03:43Meat is a very important commandment.
03:45Everywhere in the world, we all eat some form of meat.
03:48Traditionally in Korean culture, eating beef was a sign of wealth and prosperity.
03:53Well, today, to prove your mastery of the meat commandment, you'll have two challenges, butchery and cookery.
04:03Ooh, talk about beefcake!
04:07Let me introduce you to your guest judge for this commandment, a legendary fourth-generation butcher.
04:13His company, Pat LaFrieda Meat Purveyors, was established over 100 years ago.
04:18He's also the author of a seminal book called Meat.
04:21The one and only Pat LaFrieda.
04:26I'm very familiar with Pat LaFrieda.
04:28I see his meat truck all the time going around New York City, so who else would you want to
04:32come and judge the butchery competition?
04:34The first part of this commandment will be testing your butchery skills.
04:38For 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?
04:50A little bit.
04:52I like the brushing of the chin first.
04:54Yeah, a little bit.
04:55I break down animals every week in my restaurant.
04:58So anyone trying to team up with Kim?
05:01I'm going to partner with Kim.
05:02All right, everybody, pair up.
05:04All right.
05:08Let's go.
05:09Chicago.
05:10Chicago, we got a steak.
05:11Chicago, I wouldn't pick the pregnant lady in this challenge because, like, I'm the weak link in this group, without
05:16a doubt, there's no question.
05:18Where we at?
05:19No one picking me.
05:20It was like high school all over again.
05:22I'm the last person to get picked.
05:24Me and Cara.
05:25All right.
05:26Oh, sorry.
05:26Let's do it.
05:27All right, let's get into the challenge.
05:29You'll have to butcher one flank steak, eight top sirloin center cuts, ten New York strips, three Brazilian picanhas, one
05:40tri-tip,
05:40and six filet mignon.
05:43It's very important that you know what each cut looks like, where each muscle group starts and ends, and how
05:49to separate it cleanly along the natural scene.
05:51If you make one wrong cut, you cannot go back.
05:55I'm going to be looking to make sure that all of your cuts are precise.
05:58It's going to look beautiful.
06:00Pat will be scoring you today out of a total possible 20 points.
06:06Speed is a factor, so the faster you butcher, the more points you earn.
06:10But don't let speed compromise the precision.
06:14How your team ranks in the butchery challenge will help you in the next part of this commandment.
06:18And believe me, you're going to want that advantage.
06:21Oh, okay.
06:23Chefs, you have one hour to butcher this hind saddle of steer.
06:27How long does it take you to break one down?
06:29About 15 or 20 minutes.
06:30Oh my God.
06:32I wish I didn't ask.
06:34You ready?
06:35Yes!
06:36Your time starts now.
06:39Let's go.
06:39Let's go.
06:40All right.
06:40Okay.
06:43The first goal is get it on here.
06:45Yeah.
06:45Last week, I was almost eliminated.
06:48Yes!
06:49Congratulations, Beverly.
06:50I need to butcher this like my life depends on it.
06:53My goal is to win the million dollars.
06:58Do you think that we should take part of it off?
07:00Just make it lighter or just pick it up and throw it down?
07:02No, I'm just going to cut it off.
07:03Okay.
07:03I'm going to do my best to get the cuts out.
07:05I don't know where all of them are.
07:07Yeah.
07:07Do you want to work on a table or off the table?
07:09It's up to you.
07:12Buddha's the first one cutting.
07:13Look, they're all strategizing and he's already going at it.
07:17He's had to have done it before.
07:19Going after the filet.
07:21Like a chicken, go down the spine.
07:22My husband is also a chef and I remember him saying one time,
07:26when it comes to butchery, just follow the seams.
07:27His voice is in my head today.
07:29Just follow the seams.
07:31Go, go, go.
07:33She's cutting through the seams, so not cutting through the protein.
07:36And that's great for not wasting anything.
07:46Come on.
07:47Trying to hack into this steer with this hand sword,
07:50like trying to break out of jail with a nail file.
07:52Wouldn't mind being able to try and release this a bit.
07:54I'm going to try and break it down into the primals
07:57so Kyra can start butchering, cleaning.
08:01Belay.
08:03Buddha's to my left and he just flies through the first two cuts.
08:07I got to haul ass.
08:08Trying to expose the seams.
08:10Our strategy became, I'm going to find the different cuts.
08:12Okay.
08:14And Emily's going to clean up and trim the meat.
08:16We did a lot of like whole animal butchery when I was working at Danielle in Singapore.
08:21You 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.
08:30Oh, you all right?
08:31Yeah.
08:37Chefs, you have 30 minutes remaining.
08:40How much does that weigh?
08:41About 225 pounds.
08:43Wow.
08:43Okay.
08:44I'm trying to disconnect from this thing.
08:45The cow.
08:46It's like so high and I'm just like slow dancing with this loin.
08:51We don't need this whole hind.
08:52Got it, got it, got it.
08:52We just need the short loin.
08:53I just need to get it on the table.
08:55But this is 200 pounds.
08:57We have to separate the browned from the loin.
09:00Oh, .
09:01Melina and Kim are cutting right through the pelvis and this is about to release a very heavy
09:07part.
09:08Oh, yeah.
09:08This is scary.
09:10Watch your toes, ladies.
09:12It's literally just here.
09:14I know.
09:14Right in there.
09:15Oh, my God.
09:16Sorry.
09:30I was concerned that it was too heavy.
09:33They can't get it up.
09:34Go, go, go, go, go.
09:36We have one hour to butcher and portion this hind steer.
09:41And now we're losing a lot of time.
09:43I'm not sure how we're going to even get the loin onto this table.
09:47Come on, you guys can do it.
09:48Let's go.
09:49Push it up there.
09:50I know.
09:51Good job.
09:52All right.
09:53Very good job.
09:56Yeah, I didn't think that through.
09:58Michael and Matt are the only ones that have their filets on the table.
10:02They look like they're pretty far ahead.
10:05Between the two of us, we're going to do our best.
10:07That's it.
10:08Yeah.
10:09I had a restaurant where we did butcher the front quarter, but hind quarter is very different.
10:17Does that look like the New York strip to you?
10:18I'm trying to find the pieces, cutting around seams and finding whole muscles.
10:24Katie seems to be struggling a bit.
10:26Not feeling great, to be totally honest.
10:30Beverly's about to cut some New York strip steaks.
10:32Deanna has her fillets up.
10:34They know what they're doing.
10:38I need to get this thing off the hook, but I don't know how to do it.
10:42I'm by myself here.
10:43Kara's in a second trimester right now.
10:45She can't carry more than 50 pounds.
10:47Chris, you mind giving me a hand with this as well?
10:50Yeah, buddy.
10:50Absolutely.
10:56Help from another team.
10:57That's nice.
10:58That's very sportsman-like.
11:00Kara was going to need help lifting the meat because she's pregnant.
11:03My mother would come back from the grave and slap me if I had not helped her.
11:09Michael and Matt, they've got three trays out.
11:11So half their cuts are already done.
11:13Let's speed it up.
11:14What do you think?
11:15Yeah, I say speed it up.
11:16Let's do it.
11:16All right.
11:16I'm on.
11:20Let's do it.
11:25Buddha looks like he's got the meat sweats.
11:30Check.
11:31Kim and I lost a lot of time moving this cow.
11:34You think more clean or leave some of this fat on?
11:36I would be fine with that.
11:37Okay.
11:38We have to work really quickly.
11:40These look the best.
11:41All right.
11:45Try a tight tip.
11:46New York.
11:47New York.
11:48And the...
11:48Pecan.
11:49Yeah.
11:49Yeah.
11:50All right?
11:50Ready?
11:51Together.
11:54Damn.
11:55Hello, ladies.
11:56Hello.
11:57Congratulations on finishing first.
12:00Right now, I'm feeling very nervous.
12:02But at the same time, we're like, we're going to kill it.
12:05But we're scared.
12:05But we're going to kill it.
12:08All right.
12:09Ring it.
12:12Hello.
12:12Hello.
12:13Hi.
12:13I hear a bell ring and definitely, like, anxiety was like,
12:16we got this, we got this, we got this.
12:18Time started ticking down.
12:19Eight minutes left.
12:22I need to get it done and make sure you have the portions correct.
12:25I'm leaving all this fat on for the Bacconia.
12:26Okay.
12:27Perfect.
12:27This doesn't look like a tri-tip.
12:29Yeah, it does.
12:30This looks more like a tri-tip?
12:31Yeah, 100%.
12:31This does not look like a triangle.
12:35Time is running out.
12:36Three minutes left.
12:38Okay, I'm going to ding?
12:38Yep.
12:39People are dinging their bells.
12:44It's very stressful.
12:46I'm just, like, making stuff up.
12:47So I think we just go and ring the bell.
12:49Just, let's just do it.
12:56Time's up, chefs.
12:57We're the last ones to finish.
12:58And even though I'm confident in my butchery skills, I don't feel good.
13:03I don't feel anything other than anxiety and fear.
13:10Chefs, the scores are in.
13:12Y'all gave everything you had today.
13:14The envelope.
13:17I know I want to do well in this challenge because I know it's going to affect the next challenge.
13:21So I need that advantage.
13:22In first place, with 14 points, Beverly and Deanna.
13:32Being the two smallest women and to conquer the biggest thing is so satisfying.
13:41You really won because of your cuts.
13:43Your cuts were clean.
13:43They were the best trimmed of any of the meat that we saw out here.
13:48And tied for second place are Michael and Matt and Buda and Kara.
13:56The next team is Emily and Chris.
13:59Next up, Katie and Keith.
14:01And last are Kim and Melina.
14:05You finished last because the sirloin steaks were very different in shape and size.
14:10And the fillet was not trimmed very well at all.
14:13Being in the bottom for the butchery challenge sucks.
14:16You never want to be in the bottom, especially something that you love and respect.
14:21Let's get into the cookery part of our meat commandment.
14:24Tomorrow, 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 in the
14:51first ever America's Culinary Cup Carnivore Classic.
14:57Oh, and say goodbye to your teammate because the cookery part of this commandment, you'll be doing alone.
15:04Being a one-man band for 100 people, that's daunting.
15:08But first, in your last act as a team, each pair will get to select the cut you'll be showcasing
15:16in your dish.
15:17And you'll have to agree on that cut.
15:19Once the cut is selected, it's off the table for the rest of you.
15:23Ooh.
15:23Remember I told you you were going to get that advantage?
15:26Beverly, Indiana, since you scored the highest, you'll get the first pick.
15:31That's a huge advantage.
15:33I want any cut except the top sirloin.
15:36But we were last in the butchery challenge, so I'm hoping someone else wants the top sirloin.
15:42What'll it be, ladies?
15:43Flank steak.
15:44Okay.
15:45Flank steak is off the table for the rest of you.
15:48Okay, so Michael and Matt, you're up.
15:50I think we're going to use the picanha.
15:52All right, next up, Buda and Kara.
15:55Okay.
15:56I think we're going to go with the New York.
15:57All right, Emily and Chris, we're going to take the filet.
16:01Keith and Katie, we're going to go with the tri-tip.
16:04That means, Kim and Melina, you're left with the top sirloin.
16:08I'm super annoyed.
16:09There's no fat on the top sirloin.
16:12I'm not sure how I'm going to manipulate this tough ball of meat.
16:16You'll have two and a half hours today and 90 minutes tomorrow to prep and cook before the carnivore classic
16:25begins.
16:25We'll be back tomorrow with Michael, Wiley, and a hundred new friends.
16:31I know that I'm going to need to cook the hell out of this beef in order to make up
16:36for the fact that we are second to last.
16:39Chefs, please grab your cut.
16:42Your time starts now.
16:50For the cookery part of the commandment, chefs are scored on four judging criteria.
16:55Taste, presentation, creativity, and mastery of the commandment.
17:00Cookery scores will be added to butchery scores for a possible perfect score of 100.
17:04The person with the lowest total score will be eliminated.
17:08I don't know what to do with this piece of meat.
17:11I've never had a top sirloin in my steakhouse.
17:14Right now, I'm just trying to cut around the tougher parts.
17:18I'm thinking about making Laotian larb salad.
17:21The beef, really thinly sliced.
17:23It will help the texture.
17:25I know Kim and I ended up last, but since only one of us will be eliminated,
17:30I only need to outcook Kim to survive.
17:32I feel horrible for saying that.
17:34I love Kim.
17:35I love you, Kim!
17:37Same.
17:42Hey, Kim.
17:43What are you making?
17:45Kind of like a play on beef and broccoli, I'm thinking.
17:47Ooh, I love beef and broccoli.
17:49Got to do something to redeem my feelings.
17:52Get as many points as I can.
17:53I'm thinking, how can I create a story about this cut of meat
17:57that would make people want to eat it every day at the restaurant?
18:02It's just part of what we do.
18:04I opened Nightbird in 2016.
18:06My partner and I, we do it together.
18:08I met Ron.
18:09I staged at a restaurant.
18:11He was the chef.
18:12We just kind of became really good friends, and we started dating.
18:16We are, I think, the straight-up definition of mom and pop.
18:20When the toilet doesn't work, unfortunately, Ron fixes it.
18:22We go get the flowers.
18:23I go to the farmer's market.
18:25I'm sacrificing a lot to be here.
18:26I'm at my restaurant probably more than I'm at my house.
18:28I haven't had a vacation since 2014.
18:30Winning a million dollars would definitely ease that.
18:34You know, not having the best cut of meat.
18:36Definitely going to grill, infuse a little bit of smoke,
18:39and I'm going to shave some really thin and fry
18:41to see if it gives that vibe of, like,
18:44beef and broccoli crispy crunchies that, like, are on the plate.
18:50Matt, what are you making over there, mate?
18:52Japanese barbecue, if you will.
18:54I'm making steak and eggs.
18:56Did you miss breakfast or something?
18:58I came all the way to America's Culinary Cup
19:00to cook a salad and breakfast.
19:02I'm going to do beef five waves instead of two waves
19:05and try and get maximum points on the technique.
19:08The meat, I can try that out, make it into a salt.
19:10I can take that fat cap, making a hollandaise.
19:13We ended up with 12 points,
19:15but in a competition like this,
19:17you can't be that comfortable.
19:19I'm here to challenge myself
19:21the same way that I've always cooked.
19:23I was kind of born into cooking.
19:25My dad has 16 brothers and sisters.
19:27Twelve of them are boys, and only one's not a chef.
19:30I just won a Michelin star,
19:32which is an absolute privilege and honour,
19:34but more important,
19:35since I competed last in any competition,
19:37I'm a changed man.
19:38I'm a dad Buddha now.
19:41Tat, you going to jump on?
19:42Two beautiful girls.
19:45I want to win this competition.
19:47This is a million dollars, life-changing money.
19:49I'm here to give them the best life possible.
19:52Mwah!
19:5890 minutes left, chefs!
19:59Heard!
20:00What are you making, Cara?
20:01You know what a xianbing is?
20:02Yeah, I do.
20:03A xianbing is a meat-stuffed pancake.
20:05My inspiration is from street food
20:07when I lived in Beijing.
20:09Okay, I'm going to put this bag in the bag.
20:10I first moved to China
20:11because my visa expired in France,
20:14and I got booted
20:14when I was working for Gordon Ramsay in Versailles.
20:17Leaving France was sad,
20:18but moving to China was amazing.
20:20Food-wise, I had never been so enthralled in my life.
20:23There were going to be, like,
20:23individual wedges of a pancake
20:25with some rare meat on top.
20:26Very traditional Chinese.
20:2830 minutes.
20:2930!
20:29Heard 30?
20:30Heard.
20:31Where the music at?
20:32I usually cook with music in the kitchen.
20:34Katie, what are you doing with the tri-tip?
20:35I'm making sliders!
20:37Okay!
20:37I am thinking about the fact
20:39that I only have five points.
20:41At an event like this,
20:43people love sliders.
20:45I am working on a kind of
20:48Spanish-inspired slider.
20:51I take a bite out of it,
20:52and it's, like,
20:53one of the best burgers I've ever had.
20:54That is the goal.
20:56What are you doing?
20:57Kebab torche,
20:58which is, like, a sweet and sour kebab
20:59with pieces of filet.
21:01And then I'll have some sauces.
21:03I'm going to make some lavash.
21:04Flatbread, Emily?
21:05What?
21:05I look like enough dough to you.
21:06Yeah.
21:07This meat is going to be used for my chips.
21:09I just want to impart
21:09a little bit of the charcoal flavor.
21:11So the two ways
21:12that I'm going to cook
21:13my top cereal line is,
21:14for one,
21:15I'm going to make beef chips,
21:17which are like beef jerky.
21:18And the second way
21:19is as the protein in the salad.
21:21Hey, Dionna,
21:21how are you doing over there?
21:23A little grasshopper action.
21:25Grasshoppers,
21:25they're traditional
21:26in Mexican cuisine.
21:28I am the chef owner
21:29of Mi Tocaya Antojeria
21:30in Chicago, Illinois.
21:32Mi Tocaya has been awarded
21:34Michelin Guide,
21:35Bib Gourmand,
21:35every year.
21:36When I decided
21:37that I wanted to be a chef,
21:39it was almost like a calling.
21:40I wanted to only
21:42cook Mexican cuisine
21:43because I feel so
21:45connected to my heritage.
21:47One of my favorite things
21:48to cook with
21:48is actually insects.
21:50I agree with that.
21:51They are delicious.
21:53Eight minutes!
21:55Yay!
21:56I've got to get
21:57these things wrapped.
21:59I definitely utilize a lot
22:01of my time
22:02trying to mimic
22:02the fried little bits
22:04at the bottom of a
22:05little white Chinese container.
22:08I've never fried
22:09sterling before.
22:10It's very dry,
22:13not a lot of flavor.
22:15I fried off some,
22:16and I'm on the fence about it.
22:18Is this the dish
22:18I'm committing to?
22:20If you don't like something
22:21at your restaurant,
22:22you don't serve it.
22:23So I have to figure
22:24something else out
22:24before tomorrow.
22:26That is time, guys.
22:27Thank you very much.
22:44Today's Carnival Classics.
22:46We're about to start
22:46cooking for 100 people.
22:48One cut of meat,
22:49two ways.
22:50It's a little nerve-wracking.
22:51We have 90 minutes left
22:53before we start to serve.
22:54My home menu is going
22:55to be barbecue picanha,
22:57and then I made
22:59sausage meatball,
22:59if you will.
23:00The scores from both
23:03butchery and cookery
23:04are going to be
23:06added together.
23:07Even if I do miss
23:08a couple points
23:09here and there,
23:09at least I have
23:10the leverage of
23:11the success of the butchery.
23:13So now I'm just putting
23:14a little bit of this
23:15vinegar just to kind of
23:15glaze the meatballs.
23:18I'm...
23:18Oh, my God.
23:19I almost thought
23:19I was missing something,
23:20and I'm not.
23:21Hey, Kim, how are you doing?
23:22What do you have left to do?
23:23I'm switching up my game plan
23:24a little bit just to make sure
23:26everything comes out
23:27how I want it.
23:28Yesterday, with the sternloin,
23:30I wasn't happy with the frying.
23:31Obviously, if the meat's not cooked well,
23:32I'm not going to do well,
23:33so my game plan changed.
23:35And I want to impart moisture
23:37and tenderness as much as I can.
23:39I'm going to do one piece of meat,
23:41confit, and then I'll grill it,
23:43and I'll smoke it.
23:44It'll be multiple ways
23:45of me cooking this beef,
23:46and it's going to come out delicious.
23:48Coming in with one of the lowest scores,
23:50but I think that
23:50is going to push me.
23:5632 minutes.
23:57How's it going over there, Keith?
23:58I am smoking the tri-tip,
24:01and then I braised the tri-tip.
24:03Heading into the carnivore classic,
24:05we landed at five points.
24:07We're second to the bottom,
24:08but I'm beyond confident
24:09that I'll be able
24:10to make the points up.
24:13Oh,
24:14y'all in trouble?
24:17They're in trouble.
24:20I'm just putting together the salad.
24:22Cooking for 100 people.
24:23I don't want to make it too spicy.
24:25I just want to have it
24:27be really flavorful,
24:28but not extreme.
24:30The flavor is there,
24:31and that's what's important.
24:3215!
24:33It goes by so fast.
24:35I don't understand time
24:36in this world.
24:41I'm never going to take
24:42my susha for granted
24:43ever again.
24:44Or any of my cooks, dude.
24:45For real, though.
24:59No escaping
25:00the last minute.
25:03It's a nice day
25:04for cooking outside.
25:06I want to welcome everyone
25:07to the first ever
25:09carnivore classic,
25:10and joining me today
25:12are our judges,
25:13Michael Cimarusti
25:14and Wiley Dufresne,
25:16with our special guest judge,
25:17Pat LaFrieda.
25:22Chef,
25:23this is your chance
25:24to add to your butchery score.
25:26At the end of the day,
25:27the chef with the lowest score
25:28will be going home.
25:31Let's start eating.
25:35A little Texas chili
25:36for you here.
25:37Sounds good to me.
25:38There's a stuffed
25:38Chinese pancake,
25:39a little rare beef on top,
25:40pickled daikon.
25:41Wow.
25:42Enjoy.
25:42I think we're going to eat
25:43more meat today
25:44than I've eaten in years.
25:45Probably.
25:46This is a smoked tri-tip.
25:49Hi, Kira.
25:50Hi.
25:51What did you make for us?
25:52So I made a shao bing.
25:53It's kind of like a skyline pancake.
25:55Meets a meat stuffing.
25:56This one's a roll
25:57to create layers of meat
25:58within dough.
25:59And then I just did
26:00a rare slice on top.
26:03Well, I think this
26:04should tell you something.
26:05We all completely finished.
26:06It's pretty amazing.
26:08My lips are stinging
26:10and a little swollen
26:12from that Sichuan.
26:13I think that meat pancake
26:14was unreal.
26:16Oh, thank you.
26:17It almost ate, like,
26:18the best corner
26:18of the lasagna.
26:20You know,
26:20it was crunchy
26:22and chewy
26:22and meaty.
26:23Yummy.
26:25Keep cool.
26:27Delicious.
26:28Well done, chef.
26:29I feel great.
26:31That's like wind.
26:35Flap red and hummus, baby.
26:37That's, I mean,
26:37that's all I want
26:38every day anyway.
26:39Afternoon, chef.
26:40Good afternoon.
26:41How are you, Matt?
26:42Hey, Matt.
26:42What we have here
26:43is picanha done two ways.
26:45What we did was
26:45took the center cut
26:46of the picanha
26:47and then we took
26:47all the trim
26:48and made, like,
26:48a sausage meatball.
26:50The center cut
26:50has been rubbed
26:51with kind of, like,
26:52a Japanese barbecue,
26:53if you will.
26:53That's really a great choice
26:54with a picanha
26:55to take the center cut
26:56of it
26:57because it's
26:57in a regular shape.
27:01I love that beef sausage.
27:04The dish had
27:05a ton of flavor
27:06from the chilies
27:07and the pickle
27:07and the two sauces.
27:09The grilled steak
27:10was also cooked perfectly.
27:12This is, like,
27:13the clearest expression
27:14of using one cut of beef
27:15for two very different purposes.
27:16I also like
27:17the creamy matsutake
27:18dressing you put underneath.
27:19Great job, Matt.
27:20Yeah, really good stuff.
27:21Thank you, Matt.
27:22Appreciate you.
27:24Hi, chefs.
27:26Hello.
27:27How are you all?
27:28Good.
27:28I'm good.
27:28How are you, Kim?
27:29Better than yesterday.
27:30What'd you make for us?
27:32I kind of did a play
27:33on beef and broccoli.
27:35Roasted cauliflower,
27:36pickled cauliflower,
27:37fried Brussels.
27:38I made a fish sauce caramel.
27:41I marinated
27:41and then confit
27:42and then kind of
27:44grilled smoked
27:44the sirloin.
27:45We're not going
27:45to have beef two ways.
27:47You just put two methods
27:49on one sirloin?
27:51Yes.
27:52Did I
27:52that?
27:53Look on your face.
27:54Okay, I was having
27:55a good day.
27:57Well, let's just
27:58try your dish.
27:59How about that?
28:00All right.
28:02Screwed that one up.
28:04Kim, I love the riff
28:06on the beef and broccoli.
28:08You can't feed that beef
28:09and then you sliced it.
28:11Then I grilled it.
28:12And sliced it.
28:13Yeah.
28:13A lot of flavor.
28:14Well done.
28:15Thank you so much, Kim.
28:16Well done.
28:17It made sense in my brain
28:18that as long as I'm
28:19applying confit,
28:21I'm applying smoking,
28:22I'm applying grilling,
28:23that those were
28:24multiple ways.
28:25And that it tasted good
28:26and I just
28:27up on the rules.
28:28If there's a shining light
28:29in this situation,
28:30that's it.
28:32F***.
28:35I have beef yukajang soup
28:37and some wrap.
28:39Two of the best ways
28:40you can use
28:41this cut of meat.
28:42Searing it like a steak
28:43and then shredded the meat.
28:45When we got the flank steak,
28:46I immediately thought
28:47about my mom.
28:48She made a lot
28:48of Korean soups.
28:49It smells great.
28:51It's delicious.
28:53It's amazing how tender
28:53you got the flank steak.
28:54Oh, thank you.
28:56That's a big knife.
28:57That's a big knife.
28:58That's a big knife, Beverly.
28:59Small woman, big knife.
29:01Two down, eight to go.
29:04No, four down.
29:05Four down.
29:06Four down.
29:06Eight to go.
29:07Yeah.
29:08You weren't a math major.
29:09I was never a math major.
29:10No, I was not.
29:12All right,
29:13let's talk about
29:14Kara's dish.
29:15Being the meat man,
29:16I love carbs
29:17and I love the way
29:19that the beef
29:20was enveloped
29:20into that pancake.
29:22Reminded me of
29:22some Italian cooking.
29:24Nostalgia is important.
29:25If you can remind somebody
29:26of some positive food memory
29:27from the past,
29:28you have them.
29:30Pat,
29:30what was your impression
29:31of Kim's dish?
29:32She didn't prepare the meat
29:34in two different ways,
29:35but what she did serve,
29:37I thought,
29:37was tender.
29:38She confit it first
29:39and then grilled it
29:40to finish it.
29:40I don't think that
29:41passes muster
29:42with regards to preparing beef
29:43in two different ways.
29:44Well,
29:44mastery of the commandment
29:46is something
29:46we need to take into account.
29:48All right,
29:48let's vote.
29:56Afternoon, Chef.
29:57With the tri-tip,
29:58I smoked it
29:59and got a good sear on it,
30:00but then the second way
30:01I treated it
30:02in the form of a machaca.
30:03A lot of times
30:04I've had machaca
30:05that's kind of like
30:05this was not.
30:09Good job.
30:12What is it?
30:13What do we got?
30:13I have a Laotian beef salad here.
30:16Whoa.
30:16Wow.
30:17My favorite
30:18is still
30:19Chef Cara.
30:20Did you do
30:21the little meatball?
30:22Chef Matt.
30:22Oh,
30:23that meatball was so good.
30:28What's up, Chef?
30:30So I've prepared
30:31for your steak and eggs.
30:32Obviously not
30:33your typical steak and eggs.
30:34We have sirloin
30:35that's done
30:36in more of an
30:37encrooted sort of style.
30:38The egg yolk component,
30:39it's comfy egg yolk.
30:41I took the trimmings
30:43from the sirloin
30:44and made a sauce from it.
30:46Finish it off.
30:46We have a hollandaise
30:48that I made
30:49from the beef fat
30:51that's been rendered down.
30:52I'm finishing this off
30:53with a little sirloin salt.
30:55So you cook the beef
30:56one way
30:57but you use the beef
30:58five ways.
30:59Yes.
30:59You're proving once again
31:01that you have
31:02a mastery of many,
31:03many different techniques
31:04and you love to just
31:05put them all on one plate.
31:06Yeah.
31:06My favorite part of the dish
31:08was the pickled
31:08shimeji mushrooms.
31:10But that shouldn't be the case
31:11on a beef challenge.
31:13I understand
31:14you did so many different things
31:15with the sirloin.
31:16The salt is fantastic.
31:18I think you need
31:19way more of it.
31:20Then it would have been
31:21more clear that,
31:22oh, this is a second way
31:23he's doing beef.
31:25When you eat it,
31:26you are never imagining
31:28beef two ways
31:29or beef five ways.
31:31When you say two ways,
31:33I didn't really think
31:33it was like...
31:34Two forms of meat.
31:36Yeah, exactly.
31:37While it's delicious,
31:38it may just not
31:39meet my expectations.
31:41Meet your expectations?
31:42Yes, meet my expectations.
31:43I like that.
31:45Noted.
31:46Thank you, Guder.
31:50He has a lot of great ideas
31:51floating around in his head,
31:52but sometimes I think
31:53that works against him.
31:54The beef was used
31:55in different parts
31:56of that dish, yes,
31:57but did they have
31:58a real impact
31:58on its overall success?
32:00I don't think so.
32:02Yeah, I mean,
32:02if I'm giving you turkey
32:04with some gravy on it,
32:05is that turkey two ways?
32:07No, not for me.
32:09Definitely no,
32:09I didn't do well,
32:10but I've already got
32:12an upper hand
32:12from the butchery challenge.
32:14Hopefully,
32:15the presentation
32:16and creativity
32:16and the technique
32:17is what's able
32:18to get me through
32:19to the next round.
32:32Hi, how are you?
32:32Hi, Chris.
32:33Nice, good over here.
32:34How's it going?
32:35I have two different kebabs,
32:36both made with tenderloin.
32:38Both of them
32:39are very traditionally
32:40Iranian kebabs.
32:40One of them
32:41is called kebab torsh,
32:42and that's marinated overnight,
32:43more like chunks
32:45of tenderloin.
32:46And then the other one
32:47is one of my favorites.
32:48It's called bargue.
32:49Filet mignon
32:50that's rolled out,
32:51super thin,
32:52and then both sides
32:53will be topped
32:53with a pine nut charmoula.
32:56Enjoy.
32:56Hope you like it.
32:59That meat is really tender.
33:00The cook on the meat
33:02is great.
33:02The flavors you got,
33:03the amount of work you did,
33:04I commend you on the bread.
33:06Like, really nice.
33:07I do feel like
33:08you've prepared the beef
33:09in two different ways,
33:10but then you kind of
33:11brought them back together
33:12under that same charmoula.
33:15Great work on the beef.
33:16Thank you, guys.
33:17Pleasure to cook for you
33:18as always.
33:19Appreciate it.
33:26I feel like this is
33:27the Wild West.
33:29Hi.
33:30Hi, Emily.
33:31What did you make for us?
33:33A lot.
33:34I have a beef stock,
33:35Japanese curry.
33:37I did a crispy rice onigiri.
33:39We have beef
33:40that I marinated two ways.
33:41One is a miso yogurt
33:42on a skewer,
33:43and one is a shio-koji
33:45seared steak that's sliced.
33:47Did you make your own curry?
33:49Of course I made my own curry.
33:51Good girl.
33:52I find the flavor
33:52of the beef a bit demure.
33:53Rest of the dish,
33:54exciting and fun.
33:59I made a taco.
34:01Great.
34:02I know.
34:03Thank God somebody did it.
34:05Taco de carne asada
34:06and a cabbage tortilla.
34:09I cooked the carne asada
34:11itself marinated
34:13and then grilled
34:13and then chopped
34:15like raw like a tartare
34:16with dried chiles
34:17and chapulines,
34:18grasshoppers.
34:19It delivered on flavor.
34:21It's certainly very beefy.
34:23And I'm so glad
34:23that you brought
34:24your full self
34:25and heritage to this dish.
34:26What have you seen
34:27in raw beef paste,
34:28let alone with grasshoppers?
34:32I made for you guys
34:33a little Texas chili.
34:35All right.
34:35I wanted to honor
34:36my heritage.
34:37So Texas chili
34:38and chili colorado
34:39kind of combined together.
34:40What are the two ways
34:42you cooked the beef?
34:43The beef was cured
34:45and then ground
34:45into the chili itself
34:47and then marinated,
34:49smoked, seared,
34:50and sliced for you guys.
34:52The chili was a standout.
34:53You keep cooking like that
34:55chili, you'll go thorn.
34:56Thank you so much.
35:00I made a Spanish
35:02inspired burger
35:04with the tri-tip two ways.
35:06I ground bacon
35:07into the patty
35:08with the tri-tip.
35:09The other tri-tip preparation,
35:11I marinated it,
35:13grilled it,
35:14and topping it
35:14with the juice
35:15from these roasted peppers.
35:17And the point is
35:18is that this burger
35:19be incredibly juicy.
35:21I think burgers should,
35:22you know,
35:23rip down your arm.
35:30I do think the burger,
35:31it sort of came apart
35:33a little bit.
35:34It was a little bit
35:35crumbly for me.
35:36And I think maybe
35:37that the roasted red peppers
35:39could have been maybe
35:40cut a little bit thinner.
35:41I studied in Spain.
35:42I love these flavors,
35:43but when I bit it,
35:44I got a long piece
35:46of connective something.
35:47You want a burger
35:48that's easy to bite
35:50a piece of meat off of.
35:52Thank you, Katie.
35:54Well, that's done.
35:56Ah, you know,
35:57like, it's just like,
35:58why that one piece
35:59in that one bite
36:00shouldn't even eat
36:00the whole thing?
36:01Am I like,
36:01how'd that happen?
36:03How unlucky?
36:04I can never tell
36:05if Padma likes it.
36:06I know, she's brutal.
36:07I was like,
36:08oh my God,
36:08she's so serious.
36:11Hi, Melina.
36:12Hi.
36:13How did you do
36:13your beef two ways?
36:15I did a Laotian
36:16larb salad,
36:17which is a beef salad,
36:19and then I made
36:19a beef chip
36:20so you can use it
36:22as a vessel
36:22or eat it on its own.
36:27Would Laotian
36:28typically not be
36:29as spicy as,
36:30like, a Thai version, right?
36:32I like it very,
36:33very spicy,
36:34but to kind of appeal
36:36to the people
36:37in the carnivore classic,
36:39I mellowed it out
36:40a little bit.
36:41I really wanted it
36:42to be spicier,
36:43more fish sauce,
36:44more lime.
36:45Like, I understand,
36:46like, you're cooking
36:47for the crowd,
36:47but at the same time,
36:48like, you got to
36:49be true to yourself.
36:49Like, if you would
36:50eat it spicy,
36:51then give it to people
36:52spicy and let them decide.
36:54I think your knife cuts
36:55are a little irregular
36:56and I would watch that
36:58because there's nowhere
36:58to hide.
36:59It is part of the challenge.
37:01I understand.
37:06That's the end of it.
37:10That was crazy.
37:12I'm really stressed.
37:14That didn't go well for me.
37:15I could not leave
37:17on the meat
37:18commandment
37:19because I run
37:20a steakhouse.
37:22I really want
37:22to stay in this competition.
37:23It's a million dollars.
37:24It's a huge amount
37:25of money.
37:26It's life-changing.
37:28Anybody have a beer?
37:46Chefs, I think it's safe to say
37:48our first-ever Carnivore Classic
37:50was a massive success.
37:53All of you did well,
37:54but the chef with the lowest
37:57combined score from the butchery
37:59and the cookery challenge
38:00will be eliminated.
38:04Wiley, the envelope, please.
38:06Here you are.
38:14Matt, you had our top two scores.
38:20And I'll tell you how close.
38:22You guys were only separated
38:23by one point.
38:24One of you scored 87
38:26and one of you scored an 86
38:28out of a possible 100 points.
38:31Every point counts.
38:38Congratulations, Matt.
38:40You are the winner
38:41of the Carnivore Classic
38:42with a combined score of 87.
38:46How do you feel?
38:47Relief.
38:49Feels good,
38:50especially being on the bottom.
38:51Last week, trying to defend
38:52for our lives.
38:53This kind of helps
38:54bring a little bit of confidence
38:55for the rest of the competition.
38:57Deanna,
38:59Beverly,
39:01Chris,
39:02Keith,
39:03Michael,
39:05Katie,
39:06and Emily.
39:11You are safe.
39:13And moving on
39:14in the competition.
39:16You look nervous there, Emily.
39:19I'm, like, holding my pee.
39:24Melina,
39:26Buda,
39:28and Kim.
39:30Please step forward.
39:36Melina,
39:37you did do an excellent job
39:39highlighting the beef two ways,
39:41but your dish
39:42ultimately lacked flavor.
39:44Kim,
39:45we thought your dish
39:47was flavorful,
39:47but the challenge
39:48was to make a dish
39:50with beef
39:50cooked two ways.
39:52And you only made us one.
39:54Yeah.
39:56And Buda.
39:57While you did use beef
39:59in five ways,
40:01only one of those preparations
40:02with beef
40:03came through on the plate.
40:06Two of you
40:07will be safe,
40:08and one of you
40:10will be going home.
40:22Kim,
40:24you served your final dish.
40:27Thank you so much.
40:28You guys are amazing.
40:29Have a great time.
40:30They're awesome chefs.
40:31Thank you so much.
40:32Thank you, Kim.
40:33Bye, guys.
40:33Thank you, chef.
40:34Bye, bye.
40:34See you soon.
40:37I felt disappointed in myself.
40:39In the moment,
40:40I literally stopped
40:41and just,
40:42I think my mouth dropped open
40:43and I was like,
40:43I just up.
40:45To come into a competition,
40:47to risk leaving your restaurant,
40:49and to not go far
40:51is awful.
40:54Well done, chefs.
40:56I cannot win
40:57every single challenge.
40:58There's going to be
40:59times you're on the bottom,
40:59sometimes you're on the top.
41:00So I have to be careful
41:01that I don't fly
41:03too close to the sun.
41:04Eleven of you
41:05have now survived
41:06the first commandment.
41:07Oh, my God.
41:08How are you feeling, Keith?
41:10Take a moment to celebrate,
41:11do my end zone dance,
41:12and get right back to practice.
41:14Well, unfortunately,
41:15there's no time to celebrate.
41:19Because your next
41:20culinary commandment
41:21starts now.
41:24You've got to be kidding me.
41:27Here's a hint
41:27as to what it is.
41:32I haven't even had time
41:34to process
41:35remaining in this competition.
41:38And now,
41:39we're rolling into
41:40our next commandment.
41:41Hop into those beautiful
41:42all-electric Rivian vehicles.
41:44Wait, what's going on?
41:46No celebration.
41:47Another commandment.
41:54Next time
41:55on America's Culinary Cup.
41:57Run through the fields
41:58and let the ingredients
41:59speak to me.
42:00What up?
42:01What up?
42:01How many waves
42:02are you doing, Lee?
42:03Five waves.
42:04Ants are nutty, earthy.
42:07I think those are ants.
42:09Everything that was
42:10in my basket
42:11is in here.
42:11Could have maybe left
42:12a few of those ingredients out.
42:14Deanna, I have to
42:14respectfully disagree with
42:16Wiley.
42:16Yeah, so do I.
42:19I'm a wreck at this point.
42:22Delicious.
42:47Happy Death
42:47for a moment.
42:47In Czym War.
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