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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the
00:09most renowned 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
00:23partners Don Powerwash oh my goodness last week the contest for culinary greatness began it is an
00:35arena 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 and tonight we begin the
00:52commandments the art of meat go go come on oh my god
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 gonna be butchery butchering a cow
01:57there's something I've never done before so who's broke down a quarter cow yet I have it's been a long
02:03time I broke down whole animals but not this big I had a menu where I would break down that's
02:07whole
02:08suckling pig and I can de-bone the whole thing in six minutes and I've butchered a whole alligator
02:12before that to me is very fun are you feeling relieved I feel a huge sense of relief beef hanging
02:19from these hooks makes me feel right at home the restaurant I'm building in Jackson Hole Wyoming will
02:24be a Basque steakhouse when I was eight years old my stepmom came home and she dragged a full-sized
02:35deer into our kitchen and she starts skinning it breaking this deer down that was the day that I
02:40became interested in butchery I am the first woman in Florida to receive a Michelin star for my steakhouse
02:46only one percent of restaurants worldwide receive that honor and of that only six percent are women
02:51I was really disappointed in myself last week the lobster unfortunately did not work out
02:58it's a new week and I'm super excited for this challenge I always break it down on a table though
03:04you need the gravity yeah you need the gravity I mean I get up on the table and do it
03:09I always have
03:09to put my weight into it good morning
03:16well we're clearly not in the penthouse anymore no today we start the culinary commandment the
03:24stakes could not be higher I'm sorry that will be the one and only pun each commandment is designed
03:33to push you to your limits as you might have guessed the first culinary commandment is mastering
03:40the art of meat meat is a very important commandment everywhere in the world we all eat some form of
03:48meat
03:48traditionally in Korean culture eating beef was a sign of wealth and prosperity well today to prove
03:55your mastery of the meat commandment you'll have two challenges butchery and cookery
04:03oh talk about beef cake
04:07let me introduce you to your guest judge for this commandment a legendary fourth generation butcher his
04:13company pat lafreda meat purveyors was established over 100 years ago he's also the author of a seminal book
04:20called meat the one and only pat lafreda thank you I'm very familiar with pat lafreda I see his meat
04:28truck all the time
04:29going around new york city so who else would you want to come and judge the butchery competition
04:33the first part of this commandment will be testing your butchery skills for this challenge
04:39you'll be working in a team of two I'm okay with a team challenge but I know whatever they're going
04:45to throw
04:45at us is not going to be easy Kim you have some experience right a little bit I like the
04:53brushing of the chin
04:53first for you very confident yeah a little bit I break down animals every week in my restaurant
04:58so anyone trying to team up with Kim I'm going to partner with Kim all right everybody pair up
05:04all right let's go Chicago Chicago we got a state
05:11I 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 oh yeah no one picked me it was like high school all over again the
05:23last
05:23person to get picked me and car all right let's do it all right let's get into the challenge you'll
05:29have to butcher one flank steak eight top sirloin center cuts ten new york strips three brazilian picanhas
05:39one tri-tip and six filet mignon it's very important that you know what each cut looks like where each
05:47muscle group starts and ends and how to separate it cleanly along the natural scene if you make one
05:52wrong cut you cannot go back I'm going to be looking to make sure that all of your cuts are
05:57precise
05:58it's going to look beautiful pat will be scoring you today out of a total possible 20 points sweet is
06:06a
06:06factor so the faster you butcher the more points you earn but don't let speed compromise the precision
06:13how 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 oh okay chefs you have one hour
06:24to butcher this hind saddle of steer how long does it take you to break one down about 15 or
06:3020 minutes
06:30oh my god i wish i didn't ask you ready yes your 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
06:50i need to 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
07:02just going to cut it off okay i'm going to do my best to get the cuts out i don't
07:05know all where all
07:07of them are yeah do you want to work on a table or off the table it's a tier who
07:12is the first one
07:13cutting look they're all strategizing and he's already going at it he's had to have kind of before
07:19going after the filet like a chicken go down the spine my husband is also a chef and i remember
07:25him saying one time when it comes to butchering just follow the seams his voice is in my head
07:29today just follow the seams go go go she's cutting through the seam so not cutting through the protein
07:36and that's great for not wasting anything
07:46come on trying to hack into this sphere with this hand so it's like trying to break out of jail
07:51with a
07:51nail file wouldn't mind being able to try and release this a bit i'm going to try and break it
07:56down into the primals so car can stop butchering cleaning
08:03belay buddha's to my left and he just flies through the first two cuts i got a haul ass trying
08:08to expose
08:09the seams our strategy became i'm going to find the different cuts okay and emily's going to clean up
08:15and trim the meat we did a lot of like whole animal butchery when i was working at danielle in
08:21singapore you know there's no prep cooks in singapore so we did everything from start to finish i definitely
08:27lean on that type of experience from before open 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
08:50loin we don't need this whole hind we just need the short line i just need to get it on
08:54the table but
08:55this is 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
09:11ladies it's literally just here i know right here oh my god sorry
09:27okay ready okay i was concerned that it was too heavy they can't get it up go go go go
09:35go
09:36we have one hour to butcher and portion this hind steer and 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 come on you guys can do
09:48it let's go
09:49push it up there i know good job all right very good job yeah i didn't think that through
09:58michael and matt are the only ones that have their fillets on the table they look like they're pretty far
10:04ahead between the two of us we're gonna do our best and like yeah i had a restaurant where we
10:11did
10:11butcher the front quarter but hind quarter is very different does that look like the new york strip to
10:18you i'm trying to like find the pieces cutting around seams and finding whole muscles katie seems
10:25to be struggling a bit not feeling great to be totally honest beverly's about to cut some new york strip
10:32steaks diana has her fillets out they know what they're doing
10:37i need to get this thing off the hook but i don't know how to do it i'm by myself
10:42here
10:43kara's in a second trimester right now she can't carry more than 50 pounds chris you mind giving me
10:49a 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 now they'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 leave some of
11:36this fat
11:36on i would be fine with that okay we have to work really quickly these look the best okay
11:45try a tight tip new york and uh pick on you yeah yeah all right ready together damn hello ladies
11:56hello congratulations on finishing first thank you right now i'm feeling very nervous but at the same
12:04time we're like we're going to kill it but we're scared but we're going to kill it
12:08all right ring it hello hello i hear a bell ring and definitely like anxiety was like we got this
12:17we got this we got this time started ticking down eight minutes left i need to get it done and
12:23make
12:23sure you have the portions correct i'm leaving all this fat on for the brachania okay perfect this
12:28doesn't look like a tri-tip yeah it does this looks more like a tri-tip yeah 100 this does
12:32not look like a
12:33triangle time is running out three 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
12:56time's up chefs we're the last ones to finish and even though i'm confident in my butchery skills
13:01i don't feel 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 being 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 trimmed of any of the
13:46meat
13:46that we saw out here thank you thank you and tied for second place are michael and matt and buddha
13:54and
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
14:32i 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
15:54kara 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 sirloin
16:08i'm super annoyed there's no fat on the top sirloin i'm not sure how i'm gonna manipulate this
16:15tough ball of meat you'll have two and a half hours today and 90 minutes tomorrow to prep and cook
16:23before the carnivore classic begins we'll be back tomorrow with michael wiley and 100 new friends
16:31i know that i'm gonna need to cook the hell out of this beef in order to make up for
16:36the fact that
16:37we are 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 know
17:09what to do with this piece of meat i've never had a top sirloin in my steakhouse right now i'm
17:15just
17:15trying to cut around the tougher parts i'm thinking about making laotian larva salad the beef really thinly
17:22sliced will help the texture i know kim and i ended up last but since only one of us will
17:29be eliminated
17:29i only need to outcook kim to survive i feel horrible for saying that i love kim i love you
17:36kim
17:37hey kim what are you making kind of like a play on beef and broccoli i'm thinking
17:47oh i love beef and broccoli gotta do something to redeem myself get as many points as i can
17:53i'm thinking how can i create a story about this cut of meat that would make people want to eat
17:59it
18:00every day at the restaurant it's just part of what we do i opened nightbird in 2016. my partner and
18:07i
18:07we do it together i met ron i staged at a restaurant he was the chef we just kind of
18:13became
18:13really good friends and we started dating we are i think the straight-up definition of mom and pop
18:19when the toilet doesn't work unfortunately ron fixes it we go get the flowers i go to the farmers
18:24market i'm sacrificing a lot to be here i'm at my restaurant probably more than i'm at my house
18:28i've been at a vacation since 2014. winning a million dollars would definitely ease that
18:34you know not having the best cut of meat definitely gonna grill infuse a little bit of smoke and i'm
18:39gonna
18:39shave some really thin and fry to see if it gives that vibe of like beef and broccoli crispy crunchies
18:46that like are on the plate matt what are you making over there mate japanese barbecue if you will
18:54i'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 into a salt i can take that fat
19:12cap making a
19:12hollandaise 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 which
19:33is 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 that 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
20:02bing is oh yeah i do a shien bing is a meat stuffed pancake my inspiration is from street food
20:07when i
20:08lived in beijing okay i gotta put this bag i first moved to china because my visa expired in france
20:14and
20:14i got booted when i was working for gordon ramsay in versailles leaving france was sad but moving to china
20:19was amazing food wise i had never been so enthralled in my life there are going to be like individual
20:24wedges of a pancake with some rare meat on top very traditional chinese 30 minutes 30. per 30. where
20:32the music at i usually cook with music in the kitchen katie what are you doing with the tri-tip
20:35i'm making
20:36sliders okay i am thinking about the fact that i only have five points at an event like this people
20:43love
20:45sliders i am working on a kind of spanish inspired um slider take a bite out of it and it's
20:53like one
20:53of the best burgers i've ever had that is the goal what are you doing kebab tors which is like
20:58a sweet
20:59and sour kebab with pieces of filet and then i'll have some sauces i'm going to make some lavash flat
21:04bread emily what i look like enough dough to you yeah this meat is going to be used for my
21:08chips i just
21:09want to impart a little bit of the charcoal flavor so the two ways that i'm going to cook my
21:13top cereal
21:13line is for one i'm going to make beef chips which are like beef jerky and the second way is
21:19add the
21:20protein in the salad hey diana how are you doing over there oh grasshopper action grasshoppers they're
21:25traditional in mexican cuisine i am the chef owner of mitocaya and tojeria in chicago illinois mitocaya has
21:33been awarded michelin guide bib gourmand every year when i decided that i wanted to be a chef
21:39it was almost like a calling i wanted to only cook mexican cuisine because i feel so connected to my
21:46heritage one of my favorite 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 to
22:20if you don't like something in your restaurant you don't serve it so i have to figure something
22:24else out before tomorrow that is time guys thank you very much
22:44today'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 almost thought i was missing something
23:20and i'm not hey kim how are you doing what do you have left to do i'm switching up my
23:24game plan a
23:25little bit just to make sure everything comes out how i want it yesterday with the sirloin i wasn't
23:30happy with the frying obviously if the meat's not cooked well i'm not going to do well so my game
23:34plan changed and i want to impart moisture and tenderness as much as i can i'm gonna do one piece
23:40of
23:41meat confit 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 the
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 a hundred 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
25:32a little 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 going to 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
25:54of like a scallion pancake meets a meat stuffing this one's a roll to create layers of meat within dough
25:59and then i just did a rare slice on top well i think this should tell you something we all
26:05completely finished it's pretty amazing thank you my lips are stinging and a little swollen from that
26:12such one i think that meat pancake was unreal oh thank you it almost ate like the best corner of
26:19the
26:19lasagna you know it was crunchy and chewy and meaty yummy thank you thank you keep cool thank you
26:26thank you good job well done chef i feel great that's like wind
26:35flatbread and hummus baby that's i mean that's all i want every day anyway
26:39after you chef good afternoon what we have here is the kanya done two ways what we did was took
26:45the
26:46center cut of the picanha and then we took all the trim and made like a sausage meatball the center
26:50cut has been rubbed with kind of like a japanese barbecue fuel that's really a great choice with the picanha
26:55to 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 chilis and the pickle
27:07and
27:08the two sauces the grilled steak was also cooked perfectly thank you this is like the clearest expression
27:14of using one cut of beef for two very different purposes i also like the creamy matsutake dressing you
27:19put it 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
27:38uh i made a fish sauce caramel i marinated and then confit and then kind of grill smoked the sirloin
27:45we're
27:45not going to have beef two ways you just put two methods on one sirloin yes did i that you
27:53look on your
27:54face okay i was having a good day well let's just try your dish how about that all right screwed
28:02that one
28:04up kim i i love the riff on the beef and broccoli you can't feed that beef and then and
28:10then you
28:10sliced it and i grilled it and sliced it yeah a lot of flavor well done thank you so much
28:15thank you well
28:16done it 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 soups 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 ranger i was never a math ranger no i was not
29:11all right let's uh
29:13talk about cara's dish being the meat man i love carbs and i love the way that the beef was
29:20enveloped
29:20into that pancake reminded me of some italian cooking nostalgia is important if you can remind somebody of
29:26some positive 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 to
29:42preparing beef in two different ways well mastery of the commandment is something we need to take into
29:47account all right let's vote good afternoon chef with the tri-tip i smoked it and got a good sear
30:00on
30:00it but then the second way i treated it in the form of a little chocolate a lot of times
30:04i've had
30:04machaca that's kind of like this this was not good job what is it what do we got i have
30:14a laotian beef
30:15salad here whoa wow my favorite is still chef kara did you do the little meatball chef math oh that
30:23meatball was so good what's up chef so i've uh prepared for your steak and eggs obviously not your
30:33typical steak and eggs you have sirloin that's done in more of an recruit sort of style the egg yolk
30:39component it's comfy egg yolk i took the trimmings from the sirloin and made a sauce from it finish it
30:46off we have a hollandaise that i made from the beef fat that's been rendered down i'm finishing this off
30:53a little sirloin salt so you cook the beef one way but you use the beef five ways yes you're
31:00proving
31:00once again that you have a mastery of many many different techniques and you love to just put them
31:05all on one plate yeah my favorite part of the dish was the pickled shimeji mushrooms but that shouldn't
31:11be the case on a beef challenge i understand you did so many different things with the sirloin
31:16the salt is fantastic i think you need way more of it then it would have been more clear that
31:22oh
31:22this is the second way he's doing beef when you eat it you are never imagining beef two ways or
31:29beef
31:30five ways when you say two ways i didn't really think it was like two forms of meat yeah exactly
31:37while it's delicious it may just not meet my expectation okay not your expectations yes yes i like
31:44that noted thank you thank you he has a lot of great ideas floating around in his head but sometimes
31:53i think that works against him the beef was used in different parts of that dish yes but did they
31:58have
31:58a real impact on its overall success i don't think so yeah i mean if i'm giving you turkey with
32:04some gravy
32:05on it is that turkey two ways no not for me definitely no i didn't do well but i've already
32:11got an upper hand from the butchery challenge hopefully the presentation and creativity and
32:17technique is what's able to get me through to the next round
32:32hi how are you nice 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
32:43marinate 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 you got the amount of work you did i commend you on the on the bread like really nice
33:07i do feel
33:08like you 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
33:40two ways one is a miso yogurt on a skewer and one is a shio koji seared steak that's sliced
33:47did you
33:48make your own curry of course i made my own curry good girl find the flavor of the beef a
33:52bit demure
33:53rest the dish exciting and fun i made a taco so great i know thank god somebody did it taco
34:05de carne
34:06asada on a cabbage tortilla i cooked the carne asada itself marinated and then grilled and then chopped
34:15like raw like a tartare with dried chilis and chapulines grasshoppers it delivered on flavor it's
34:21certainly very beefy and i'm so glad that you brought your full self and heritage to this dish
34:26what have you seen a raw beef paste let alone with grasshoppers thank you
34:32i made for you guys a little texas chili all right i wanted to honor my heritage so texas
34:38chili and chile colorado kind of combined together what are the two ways you cooked the beef the beef
34:44was cured and then ground into the chili itself and then marinated smoked seared and sliced for you
34:51guys the chili was a standout you keep cooking like that chili 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 ah 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 likes it i was like
36:08oh my
36:08god she's so serious hi melina hi how did you do your beef two ways i did a laotian larb
36:17salad which is
36:18a beef salad and then i made a beef chip um so you can use it as a vessel or
36:23eat it on its own
36:27with 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
37:17leave on the meat commandment because i run a steakhouse i really want to stay in this
37:23competition it's a million dollars it's a huge amount of money it's life-changing
37:28anybody have a beer
37:46chefs 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
38:04wiley the envelope please here you are thank you
38:08we'll see you next time
38:09oh this is close
38:12matt
38:14kara
38:17you had our top two scores
38:20and i'll tell you how close you guys were only separated by one point
38:24one of you scored 87 and one of you scored an 86 out of a possible 100 points
38:31every point counts
38:38congratulations matt you are the winner of the carnivore classic with a combined score of 87.
38:46how do you feel relieved
38:49feels good especially being on the bottom last week trying to defend for our lives
38:53this 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
39:19i'm like holding my feet
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
39:44flavor 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
40:16so
40:24kim 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
41:03eleven 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 you've got to be kidding me here's a hint as to what
41:28it is
41:32i haven't even had time to process remaining in this competition
41:38and now we're rolling into our next commandment hop into those beautiful all-electric rivian vehicles
41:44wait 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
42:07i think those are ants everything that was in my basket is in here could have maybe left a few
42:12of those ingredients out diana i have to respectfully disagree with wiley yeah so do i
42:19i'm a wreck at this point delicious
42:35so
42:37so
42:46you
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