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Americas Culinary Cup - Season 1 - Episode 02: Meat the First Commandment
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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 clean-up partners,
00:23Don Powerwash. Last week the contest for culinary greatness began. It is an arena and we are gladiators
00:37that are going to do battle. And the chefs quickly learned that nothing comes easy on America's
00:42culinary cup. Four of you serve your final dish. Wow. This is nothing. And tonight we begin the
00:52commandments. The art of meat. Come on. Oh my God. I wonder what commandment they're going to throw
01:09at us today. Eggs. Dairy? Is that what you think? I think eggs. I think eggs. Showing up on a
01:14farm,
01:15have no idea what to expect. Last week the first American to be a medalist in the Boku store just
01:22went home. This competition is going to be tough. We're certainly not in the kitchen anymore. My
01:29strategy walking in is smelling what type of poop there was on this farm. If it's chicken poop,
01:35smells a particular way. If it's cow poop, it smells a particular way.
01:43Oh wow. Oh my dear. Wow. Oh my gosh. Yes. My heart drops. One of the commandments is going to
01:55be
01:55butchery. Butchering a cow is something I've never done before. So who's broke down a quarter cow yet?
02:02I have. It's been a long time. I've broke down whole animals but not this big. I had a menu
02:07where
02:07I would break down that whole suckling pig and I can de-bone the whole thing in six minutes. And
02:11I've butchered a whole alligator before. That to me is very fun. Are you feeling relieved?
02:16I feel a huge sense of relief. Beef hanging from these hooks makes me feel right at home.
02:22The 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 starts skinning it, breaking this deer down. That was the day that I became interested
02:41in butchery. I am the first woman in Florida to receive a Michelin star for my steakhouse.
02:46Only 1% of restaurants worldwide receive that honor. And of that, only 6% 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.
03:02I always break it down on a table though. You need the gravity.
03:06Yeah. I mean, I get up on the table and do it. I always have to put my weight into
03:10it.
03:11Good morning!
03:12Good morning!
03:17Well, we're clearly not in the penthouse anymore.
03:20Today, we start the culinary commandment. The 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. Everywhere 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?
04:51A 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.
05:05Kim?
05:07All right.
05:08Let's go.
05:09Chicago.
05:10Chicago, we got to stay.
05:11Chicago's going to stay.
05:11I wouldn't pick the pregnant lady in this challenge because, like, I'm the weak link in this group, without a
05:16doubt.
05:17There's no question.
05:18Where we at?
05:19No one picked 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, and 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 gosh.
06:32I wish I didn't ask.
06:34You ready?
06:35Yes!
06:36Your time starts now.
06:39Good line.
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.
07:07Do you want to work on a table or off the table?
07:10It's up to you.
07:12I don't know where I'm going to cut it.
07:12Buddha's the first one cutting.
07:13Look, they're all strategizing.
07:15And he's already going at it.
07:17He's had to have done it before.
07:19Going after the filet.
07:21Like a chicken.
07:22Go down the spine.
07:22My husband is also a chef.
07:24And I remember him saying one time,
07:26when it comes to butchering, just follow the seams.
07:28His voice is in my head today.
07:29Just follow the seams.
07:31Go.
07:32Go.
07:32Go.
07:33She's cutting through the seams,
07:34so not cutting through the protein.
07:36And that's great for not wasting anything.
07:38Mm-hmm.
07:46Come on.
07:47Trying to hack into this steer with his hand saws,
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 Kara can start butchering, cleaning.
08:01Belay.
08:03Buddha's to my left,
08:04and he just flies through the first two cuts.
08:07I got to haul ass.
08:08Trying to expose the seams.
08:09Our strategy became,
08:11I'm going to find the different cuts.
08:12Okay.
08:13And Emily's going to clean up and trim the meat.
08:17We did a lot of like whole animal butchery
08:19when I was working at Danielle in Singapore.
08:22You know, there's no prep cooks in Singapore,
08:24so we did everything from start to finish.
08:26I definitely lean on that type of experience from before.
08:28All right.
08:30Open.
08:31You all right?
08:31Yeah.
08:37Chefs, you have 30 minutes remaining.
08:40How much does that weigh?
08:42About 225 pounds.
08:43Wow.
08:44Okay.
08:44I'm trying to disconnect from this thing.
08:45The cow, it's like so high,
08:48and 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, f***.
09:02Melina and Kim are cutting right through the pelvis,
09:04and this is about to release a very heavy part.
09:08Oh, yeah.
09:09This is scary.
09:10Watch your toes, ladies.
09:13It's literally just here.
09:14I know.
09:14Right in here.
09:15Oh, my God.
09:16Sorry.
09:26Okay.
09:27Ready?
09:28Okay.
09:31I was concerned that it was too heavy.
09:33They can't get it up.
09:35Go, go, go, go, go.
09:36F***.
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.
09:51I know.
09:51Good job.
09:52All right.
09:53Very good job.
09:56Yeah.
09:56I didn't think that through.
09:59Michael 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?
10:19I'm trying to, like, 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.
10:32Gianna has her filets out.
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 her second trimester right now.
10:45She can't carry more than 50 pounds.
10:47Chris, do you mind giving me a hand with this as well?
10:50Yeah, buddy.
10:50Absolutely.
10:55Okay.
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.
11:17I'm on.
11:17I'm on.
11:26Looks like he's got the meat sweats.
11:31Check.
11:31Kim and I lost a lot of time moving this cow.
11:35You 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.
11:41Okay.
11:45Try a tight tip.
11:46New York.
11:47New York.
11:48New York.
11:48New York.
11:48And the picanha.
11:50Yeah.
11:50All right?
11:50Ready?
11:51Together.
11:54Damn.
11:55Hello, ladies.
11:57Hello.
11:57Congratulations on finishing first.
12:00Right now, I'm feeling very nervous,
12:02but at the same time, we're like, we're gonna kill it,
12:05but we're scared, but we're gonna kill it.
12:08All right, ring it.
12:12Hello.
12:12Hello.
12:14I hear a bell ring and definitely, like, anxiety was like,
12:16oof, we got this, we got this, we got this.
12:18Time started ticking down.
12:20Eight minutes left.
12:22I need to get it done and make sure you have the portions correct.
12:24I'm leaving all this fat on for the Bricania.
12:26Okay, perfect.
12:27This doesn't look like a tri-tip?
12:29That 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 gonna dink.
12:38Yep.
12:39People are dinging their bells.
12:44It's very stressful.
12:46I'm just, like, making stuff up, so...
12:48I think we just go and ring the bell.
12:49All right.
12:49Let's just do it.
12:56Time's up, chefs.
12:57We're the last ones to finish.
12:59And even though I'm confident in my butchery skills,
13:02I 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
13:19because I know it's going to affect the next challenge,
13:21so I need that advantage.
13:23In first place, with 14 points...
13:28Beverly and Deanna.
13:32Being the two smallest women
13:34and to conquer the biggest thing
13:37is so satisfying.
13:39Delanna!
13:41You really won because of your cuts.
13:43Your cuts were clean.
13:43I think they were the best trimmed
13:45of any of the meat that we saw out here.
13:48And tied for second place
13:50are Michael and Matt
13:53and Buda and Cara.
13:56The next team is Emily and Chris.
13:59Next up, Katie and Keith.
14:02And last are Kim and Melina.
14:05You finished last
14:06because the sirloin steaks
14:08were very different in shape and size,
14:10and the fillet was not trimmed very well at all.
14:13Being in the bottom
14:14for the butchery challenge sucks.
14:16You never want to be in the bottom,
14:18especially something that you love and respect.
14:21Let's get into the cookery part
14:23of our meat commandment.
14:24Tomorrow, you'll have to create a dish
14:27that showcases one cut of meat cooked two ways.
14:32I literally never put a dish together
14:36that has two different preparations
14:39of one thing on a plate.
14:41There's a lot of meat here, which is good,
14:46because you're going to be cooking for 100 guests
14:50in the first ever America's Culinary Cup
14:54Carnivore Classic.
14:57Oh, and say goodbye to your teammate,
14:59because the cookery part of this commandment
15:02you'll be doing alone.
15:04Being a one-man band for 100 people,
15:06that's daunting.
15:08But first, in your last act as a team,
15:13each pair will get to select the cut
15:15you'll be showcasing in your dish,
15:17and you'll have to agree on that cut.
15:19Once the cut is selected,
15:21it'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,
15:29you'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,
15:39so 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.
15:51I think we're going to use the picanha.
15:52All right, next up, Buddha and Kara.
15:55Okay.
15:56I think we're going to go with the New York.
15:57All right, Emily and Chris,
15:59we're going to take the filet.
16:01Keith and Katie, we're going to go with the tri-tip.
16:05That means, Kim and Melina,
16:06you'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
16:14this tough ball of meat.
16:17You'll have two and a half hours today
16:19and 90 minutes tomorrow
16:21to prep and cook before the carnivore classic begins.
16:26We'll be back tomorrow with Michael, Wiley,
16:29and 100 new friends.
16:31I know that I'm going to need to cook the hell out of this beef
16:35in order to make up for the fact that we are second to last.
16:39Chefs, please grab your cut.
16:41Your time starts now.
16:50For the cookery part of the commandment,
16:52chefs are scored on four judging criteria.
16:55Taste, presentation, creativity, and mastery of the commandment.
17:00Cookery scores will be added to butchery scores
17:02for a possible perfect score of 100.
17:05The 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,
17:27but since only one of us will be eliminated,
17:30I only need to outcook Kim to survive.
17:33I feel horrible for saying that.
17:34I love Kim.
17:42Hey Kim, what are you making?
17:45Kind of like a play on beef and broccoli, I'm thinking.
17:48Ooh, I love beef and broccoli.
17:49Got to do something to redeem myself.
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.
18:09I met Ron.
18:09I staged at a restaurant.
18:11He was the chef.
18:12We just kind of became really good friends,
18:14and 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 gonna grill, infuse a little bit of smoke,
18:39and I'm gonna shave some really thin and fry
18:41to see if it gives that vibe of, like, beef and broccoli crispy crunchies
18:46that, 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.
18:57Did you miss breakfast or something?
18:59I came all the way to America's Culinary Cup to cook a salad and breakfast.
19:02I'm gonna do beef five ways instead of two ways
19:05and try and get maximum points on the technique.
19:08The meat, I can dry that out, make it into a salt.
19:11I can take that fat cap, making a hollandaise.
19:13We ended up with 12 points, but in a competition like this,
19:17you can't be that comfortable.
19:19I'm here to challenge myself the same way that I've always cooked.
19:23I was kind of born into cooking.
19:25My dad has 16 brothers and sisters,
19:2812 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, since I competed last in any competition,
19:37I'm a changed man, I'm a dad Buddha now.
19:41You gonna jump on?
19:42Two beautiful girls.
19:45I wanna win this competition.
19:47This is a million dollars, life-changing money.
19:49I'm here to give them the best life possible.
19:5890 minutes left, chefs.
19:59Heard.
20:00What are you making, Cara?
20:01You know what a shienbing is?
20:02Yeah, I do.
20:03A shienbing is a meat stuffed pancake.
20:05My inspiration is from street food when I lived in Beijing.
20:09Okay, I gotta put this bag in the bag.
20:10I first moved to China because my visa expired in France,
20:14and I got booted when I was working for Gordon Ramsay in Versailles.
20:17Leaving France was sad, but moving to China was amazing.
20:20Food-wise, I had never been so enthralled in my life.
20:23There were gonna be, like, individual 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!
20:38I am thinking about the fact that I only have five points.
20:41At an event like this, people love sliders.
20:45I am working on a kind of Spanish-inspired slider.
20:51I take a bite out of it, and it's, like, one of the best burgers I've ever had.
20:54That is the goal.
20:56What are you doing?
20:57Kebab torche, which is, like, a sweet and sour kebab with pieces of filet.
21:02Then I'll have some sauces.
21:03I'm gonna make some lavash.
21:04Flatbread?
21:05Emily?
21:05What?
21:06I look like enough dough to you.
21:07Yeah.
21:07This meat is gonna be used for my chips.
21:09I just want to impart a little bit of the charcoal flavor.
21:11So the two ways that I'm gonna cook my top cereal in is, for one, I'm gonna make beef chips,
21:17which are like beef jerky.
21:18And the second way is, add the protein in the salad.
21:21Hey, Diana, how are you doing over there?
21:23Oh, grasshopper action.
21:25Grasshoppers, they're traditional in Mexican cuisine.
21:28I am the chef owner of Mi Tocaa Antojeria in Chicago, Illinois.
21:32Mi Tocaa has been awarded Michelin Guide bib gourmand every year.
21:36When I decided that I wanted to be a chef, it was almost like a calling.
21:40I wanted to only cook Mexican cuisine because I feel so connected to my heritage.
21:47One of my favorite things to cook with is actually insects.
21:50I agree with that.
21:51They are delicious.
21:54Wait a minute.
21:55Hey.
21:56I've got to get these things wrapped.
21:59I definitely utilize a lot of my time trying to mimic the fried little bits at the bottom of a
22:05little white Chinese container.
22:08I've never fried sterling before.
22:11It's very dry, not a lot of flavor.
22:15I fried off some and I'm on the fence about it.
22:18Is this the dish I'm committing to?
22:20If you don't like something at your restaurant, you don't serve it.
22:23So I have to figure something else out before tomorrow.
22:26That is time, guys.
22:27Thank you very much.
22:28Great job.
22:29Ming, ming, ming, ming, ming, ming, ming, ming, ming, ming, ming, ming, ming.
22:44Today's Carnival Classics.
22:46We're about to start cooking for 100 people.
22:48One cut of meat.
22:49Two ways.
22:50It's a little nerve wracking.
22:51We have 90 minutes left before we start to serve.
22:54My home menu is going to be barbecue picanha, and then I made sausage meatball, if you will.
23:00The scores from both butchery and cookery are going to be added together.
23:07Even if I do miss a couple points here and there, at least I have the leverage of the success
23:12of the butchery.
23:13So now I'm just putting a little bit of this vinaigrette just to kind of glaze the meatballs.
23:18Oh, my God. I almost thought I was missing something, and I'm not.
23:21Hey, Kim, how are you doing? What do you have left to do?
23:23I'm switching up my game plan a little bit just to make sure everything comes out how I want it.
23:28Yesterday, with the sirloin, I wasn't happy with the frying.
23:31Obviously, if the meat's not cooked well, I'm not going to do well.
23:33So my game plan changed, and I want to impart moisture and tenderness as much as I can.
23:39I'm going to do one piece of meat, confit, and then I'll grill it, and I'll smoke it.
23:44It'll be multiple ways of me cooking this beef, and it's going to come out delicious.
23:48I'm coming in with one of the lowest scores, but I think that is going to push me.
23:5632 minutes.
23:57How's it going over there, Keith?
23:59I am smoking the tri-tip, and then I braised the tri-tip.
24:03Heading into the carnivore classic, we landed at five points.
24:07We're second to the bottom, but I'm beyond confident that I'll be able to make the points up.
24:13Oh, .
24:15Y'all in trouble?
24:17They're in trouble.
24:18They'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 be really flavorful, but not extreme.
24:31The flavor is there, and that's what's important.
24:3215!
24:33It goes by so fast.
24:35I don't understand time in this world.
24:41I'm never going to take my sushi for granted ever again.
24:44Or any of my cooks, dude.
24:45For real, though.
24:59No escaping the last minute.
25:03It's a nice day for cooking outside.
25:06I want to welcome everyone to the first ever carnivore classic.
25:10And joining me today are our judges, Michael Cimarusti and Wiley Dufresne,
25:16with our special guest judge, Pat LaFrieda.
25:22Chef, this is your chance to add to your butchery score.
25:26At the end of the day, the chef with the lowest score will be going home.
25:31Let's start eating.
25:35A little Texas chili for you here.
25:37Sounds good to me.
25:38There's a stuffed Chinese pancake, a little rare beef,
25:40beef on top, pickled daikon.
25:41Wow.
25:42Enjoy.
25:42I think we're going to eat more meat today than I've eaten in years.
25:45Lovely.
25:46This is a smoked tri-tip.
25:49Hi, Kira.
25:50Hi.
25:51What did you make for us?
25:52So I made a Shaobing.
25:54It's kind of like a scallion pancake.
25:55Meats a meat stuffing.
25:56This one's a roll to create layers of meat within dough.
25:59And then I just did a rare slice on top.
26:03Well, I think this should tell you something.
26:05We all completely finished.
26:06It's pretty amazing.
26:08My lips are stinging and a little swollen from that Szechuan.
26:13I think that meat pancake was unreal.
26:16Oh, thank you.
26:17It almost ate like the best corner of the lasagna.
26:20You know, it was crunchy and chewy and meaty.
26:24Yummy.
26:26Keep cool.
26:27Good job.
26:28Well done, chef.
26:29I feel great.
26:31That's like wind.
26:35Black bread and hummus, baby.
26:37I mean, that's all I want every day anyway.
26:39Afternoon, chef.
26:40Good afternoon.
26:41How are you, Matt?
26:42Hey, Matt.
26:42What we have here is picanha done two ways.
26:45What we did was took the center cut of the picanha, and then we took all the trim and made
26:48like a sausage meatball.
26:49The center cut has been rubbed with kind of like a Japanese barbecue, if you will.
26:53That's really a great choice with the picanha, to take the center cut of it, because it's in a regular
26:58shape.
27:01I love that beef sausage.
27:04The dish had a ton of flavor from the chilies and the pickle and the cheese sauces.
27:09The grilled steak was also cooked perfectly.
27:12This is like the clearest expression of using one cut of beef for two very different purposes.
27:16I also like the creamy matsutake dressing you put underneath.
27:19Great job, Matt.
27:20Yeah, really good stuff.
27:21Thank you, Matt.
27:21I appreciate you.
27:25Hi, chefs.
27:26Hello.
27:27How are you all?
27:28Good.
27:28I'm good. How are you, Kim?
27:29Better than yesterday.
27:30What'd you make for us?
27:32I kind of did a play on beef and broccoli.
27:35Roasted cauliflower, pickled cauliflower, fried Brussels.
27:38I made a fish sauce caramel.
27:40I marinated and then confit, and then kind of grill smoked the sirloin.
27:45We're not going to have beef two ways.
27:47You just put two methods on one sirloin.
27:52Yes.
27:52Did I that?
27:53Look on your face.
27:54Okay.
27:55I was having a good day.
27:57Well, let's just try your dish.
27:59How about that?
28:00All right.
28:02Screwed that one up.
28:04Kim, I love the riff on the beef and broccoli.
28:08You confit that beef and then you sliced it.
28:11Then I grilled it.
28:12And sliced it.
28:13A lot of flavor.
28:14Well done.
28:15Thank you so much, Kim.
28:16Well done.
28:17It made sense in my brain that as long as I'm applying confit, I'm applying smoking,
28:22I'm applying grilling, that those were multiple ways.
28:25And that it tasted good and I just up on the rules.
28:28If there's a shining light in this situation, that's it.
28:35I have beef yukajang soup and some wrap.
28:39Two of the best ways you can use this cut of meat.
28:42Searing it like a steak and then shredded the meat.
28:45When we got the flank steak, I immediately thought about my mom.
28:48She made a lot of Korean soups.
28:49It smells great.
28:52It's delicious.
28:53It's amazing how tender you 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, no.
29:10I was not.
29:12All right.
29:13Let's talk about Cara's dish.
29:15Being the meat man, I love carbs and I love the way that the beef was enveloped into
29:21that pancake.
29:22It reminded me of some Italian cooking.
29:24Nostalgia is important.
29:25If you can remind somebody of some positive food memory from the past, you have them.
29:30Pat, what was your impression of Kim's dish?
29:32She 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.
29:41I don't think that passes muster with regards to preparing beef in two different ways.
29:44Well, mastery of the commandment is something we need to take into account.
29:48All right.
29:48Let's vote.
29:56Afternoon, Chef.
29:57With the tri-tip, I smoked it and got a good sear on it, but then the second way I
30:01treated
30:02it in the form of a machaca.
30:03A lot of times I've had machaca that's kind of like .
30:07This 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 is still Chef Kara.
30:20Did you do the little meatball, Chef Matt?
30:22Oh, that meatball was so good.
30:28What's up, Chef?
30:30What's up, Chef?
30:30So I've prepared for your steak and eggs.
30:32Obviously not your typical steak and eggs.
30:34We have sirloin that's done in more of an encrued sort of style.
30:38The egg yolk component, it's confit egg yolk.
30:42I took the trimmings from the sirloin and made a sauce from it, finishing it off.
30:47We have a hollandaise that I made from the beef fat that's been rendered down.
30:52I'm finishing this off with a little sirloin salt.
30:55So you cook the beef one way, but you use the beef five ways.
30:59Yes.
30:59You're proving once again that you have a mastery of many, many different techniques,
31:04and you love to just put them all on one plate.
31:06Yeah.
31:07My favorite part of the dish was the pickled shimeji mushrooms.
31:10But that shouldn't be the case on a beef challenge.
31:13I understand you did so many different things with the sirloin.
31:17The salt is fantastic.
31:18I think you need way more of it.
31:20Then it would have been more clear that, oh, this is the second way he's doing beef.
31:25When you eat it, you are never imagining beef two ways or beef five ways.
31:31When you say two ways, I didn't really think it was like...
31:34Two forms of meat.
31:36Yeah, exactly.
31:37While it's delicious, it may just not meet my expectations.
31:41Meet your expectations?
31:42Yes.
31:42Yes, meet my expectations.
31:43I like that.
31:45Noted.
31:46Thank you, Buddha.
31:50He has a lot of great ideas floating around in his head, but sometimes I think that works against him.
31:54The beef was used in different parts of that dish, yes.
31:57But did they have a real impact on its overall success?
32:00I don't think so.
32:02Yeah, I mean, if I'm giving you turkey with some gravy on it, is that turkey two ways?
32:07No.
32:07Not for me.
32:09Definitely no, I didn't do well, but I've already got an upper hand from the butchery challenge.
32:14Hopefully the presentation and creativity and the technique is what's able to get me through to the next round.
32:32Hi, how are you?
32:33Hi, Chris.
32:33Sounds good over here.
32:34Hey, chef.
32:34How's it going?
32:35I have two different kebabs, both made with tenderloin.
32:39Both of them are very traditional Iranian kebabs.
32:40One of them is called kebab torche, and that's marinated overnight, more like chunks of tenderloin.
32:46And then the other one is one of my favorites.
32:48It's called bargue.
32:49Filet mignon that's rolled out super thin, and then both sides will be topped with a pine nut charmoula.
32:56Enjoy.
32:56Hope you like it.
32:59That meat is really tender.
33:01The cook on the meat is great.
33:02The flavors you got, the amount of work you did, I commend you on the bread, like, really nice.
33:07I do feel like you've prepared the beef in two different ways, but then you kind of brought them back
33:12together under that same charmoula.
33:15Great work on the beef.
33:16Thank you, guys.
33:17Pleasure to cook for you as always.
33:19Appreciate it.
33:26I feel like this is the Wild West.
33:29Hi.
33:30Hi, Emily.
33:31What did you make for us?
33:33A lot.
33:33I have a beef stock, Japanese curry.
33:37I did a crispy rice onigiri.
33:39We have beef that I marinated two ways.
33:41One is a miso yogurt on a skewer, and one is a shiokoji seared 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 of the beef a bit demure.
33:53Rest of the dish, exciting and fun.
33:59I made a taco.
34:01Great.
34:03I know.
34:04Thank God somebody did.
34:05Taco de carne asada on a cabbage tortilla.
34:10I cooked the carne asada itself, marinated and then grilled, and then chopped, like raw, like a tartare, with dried
34:17chiles and chapulines, grasshoppers.
34:19It delivered on flavor.
34:21It's certainly very beefy.
34:23And I'm so glad that you brought your full self and heritage to this dish.
34:26When have you seen a raw beef paste, let alone with grasshoppers?
34:32I made for you guys a little Texas chili.
34:35All right.
34:35I wanted to honor my heritage.
34:37So Texas chili and chile colorado kind of combined together.
34:41What are the two ways you cooked the beef?
34:43The beef was cured and then ground into the chili itself and then marinated, smoked, seared, and sliced for you
34:51guys.
34:52The chili was a standout.
34:53You keep cooking like that chili, you'll go thorn.
34:57Thank you so much.
35:00I made a Spanish-inspired burger with the tri-tip two ways.
35:06I ground bacon into the patty with the tri-tip.
35:09The other tri-tip preparation, I marinated it, grilled it, and topping it with the juice from these roasted peppers.
35:17And the point is, is that this burger be incredibly juicy.
35:22I think burgers should, you know, rip down your arm.
35:30I do think the burger, it was just a, it sort of came apart a little bit.
35:34It was a little bit crumbly for me.
35:36And I think maybe that the roasted red peppers could have been maybe cut a little bit thinner.
35:41I studied in Spain.
35:42I love these flavors.
35:44But when I bit it, I got a long piece of connective something.
35:48You want a burger that's easy to bite a piece of meat off of.
35:51Thank you, Katie.
35:54Well, that's done.
35:56Ugh!
35:56You know, like, it's just like, why that one piece and that one bite shouldn't even eat the whole thing?
36:01How'd that happen?
36:03How unlucky?
36:04I can never tell if Padma likes it.
36:06I know, she's brutal.
36:07I was like, oh my God, she's so serious.
36:11Hi, Melina.
36:12Hi.
36:13How did you do your beef two ways?
36:15I did a Laotian larb salad, which is a beef salad.
36:19And then I made a beef chip.
36:20So you can use that as a vessel or eat it on its own.
36:27Would Laotian typically not be as spicy as like a Thai version, right?
36:32I like it very, very spicy, but to kind of appeal to the people in the carnivore classic, I mellowed
36:40it out a little bit.
36:41I really wanted it to be spicier, more fish sauce, more lime.
36:45Like, I understand, like, you're cooking for the crowd, but at the same time, like, you got to be true
36:49to yourself.
36:50Like, if you would eat it spicy, then give it to people spicy and let them decide.
36:54I think your knife cuts are a little irregular and I would watch that because there's nowhere to 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 on the meat commandment because I run a steakhouse.
37:22I really want to stay in this competition.
37:24It's a million dollars.
37:25It's a huge amount of money.
37:26It's life-changing.
37:29Anybody have a beer?
37:46Chefs, I think it's safe to say our first ever carnivore classic was a massive success.
37:52All of you did well, but the chef with the lowest combined score from the butchery and the cookery challenge
38:00will be eliminated.
38:04Wiley, the envelope, please.
38:06Here you are.
38:09Ooh, this is close.
38:14Matt, Cara, you had our top two scores.
38:20And I'll tell you how close.
38:21You 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.
38:31Aw.
38:31Every point counts.
38:38Congratulations, Matt.
38:40You are the winner of the carnivore classic with a combined score of 87.
38:46How do you feel?
38:47Relief.
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.
38:57Deanna, Beverly, Chris, Keith, Michael, Katie, and Emily.
39:10You are safe.
39:13And moving on in the competition.
39:15You look nervous there, Emily.
39:18I'm like holding my pee.
39:26Melina, Buddha, and Kim.
39:30Please step forward.
39:36Melina, you did do an excellent job highlighting the beef two ways, but your dish ultimately lacked flavor.
39:45Kim, we thought your dish was flavorful.
39:47But the challenge was to make a dish with beef cooked two ways, and you only made us one.
39:54Yeah.
39:56And Buddha.
39:57While you did use beef in five ways, only 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.
40:24Kim, you served your final dish.
40:27Thank you so much.
40:28You guys are amazing.
40:30Have 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 feel disappointed in myself.
40:39In the moment, I literally stopped and just, I think my mouth dropped open, and I was like, I just
40:44up.
40:45To come into a competition, to risk leaving your restaurant, and to not go far is awful.
40:54Well done, chefs.
40:56I cannot win every single challenge.
40:58There's going to be times here on the bottom, sometimes here on top.
41:00So I have to be careful that I don't fly too close to the sun.
41:04Eleven of you have now survived the first commandment.
41:07Oh, my God.
41:08How are you feeling, Keith?
41:10Take 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.
41:27Here'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.
41:41Hop into those beautiful, all-electric Rivian vehicles.
41:44Wait, what's going on?
41:46No celebration.
41:47Another commandment.
41:54Next time on America's Culinary Cup, run through the fields and let the ingredients speak to me.
42:00What up?
42:01What up?
42:01How many waves are you doing, Lee?
42:03Five waves.
42:04Hands are nutty, earthy.
42:07I think those are ants.
42:09Everything that was in my basket is in here.
42:11You could have maybe left a few of those ingredients out.
42:14Deanna, I have to respectfully disagree with Wiley.
42:16Yeah, so do I.
42:19I'm a wreck at this point.
42:22Delicious.
42:36I'll have a, uh, 투of in.
42:41Oh my goodness.
42:42Okay, let's go ahead.
42:46See you now, we'll see you soon.
42:47See you soon.
42:47We'll see you soon.
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