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00:00Previously on Next Level Chef.
00:02We're heading to the pub.
00:04It's going to look more like a frat house today.
00:06When I see Richard go back for the second bite,
00:08it means he's going on his menu.
00:09Winning dish tonight, Connor.
00:12Back to back, just like the Lakers.
00:14Who will you be sending in to the elimination cook?
00:16Darian.
00:17Amber.
00:17I ain't going to let it.
00:18Pressure is on.
00:20Darian, what the hell?
00:21But you're supposed to be a gentleman.
00:23That dish was cooked by Amber.
00:24Oh, Amber.
00:26And tonight, you will turn cowboy cooking
00:29into culinary gold.
00:30Yee-haw!
00:32Let's go.
00:33I can't believe how good your grab was.
00:35Let's go, boys.
00:36Yee-haw!
00:38How was that?
00:40It's just ooey, gooey mess.
00:43I don't know what to do.
01:00Oh, oh, oh, oh, oh, oh, oh, oh.
01:02Good morning.
01:03Wow.
01:04There they are.
01:05Right, good morning.
01:06Good morning.
01:06How's everyone feeling?
01:08Good.
01:08Great, Chef.
01:10Team Arrington, two back-to-back wins.
01:12Machete.
01:13What's up, baby?
01:16Chef, come on.
01:17What's up, babe?
01:18That's what we say in the South.
01:19It's just a term of endearment to everybody.
01:21But you're talking to your mentor, not swiping on Tinder.
01:23What character?
01:26Listen up.
01:27Breaking news.
01:27After tonight's challenge, the team game is over.
01:34You'll all be talented individuals.
01:38No one to cover for your mistakes.
01:40Damn.
01:41So let's make this last team cook count.
01:44Understood?
01:45Understood.
01:46Gordon's girls will forever go down in history
01:49as the only girl group.
01:51But I think we all know what time it is.
01:53And it's my time to shine, baby.
01:55All of you, pay attention, please.
01:58This competition, honestly, can sometimes
02:00feel like the Wild West.
02:01But today, it is the Wild West.
02:04Yeah.
02:05Oh, my god.
02:06Because for your next challenge, thank you, Christian,
02:09you'll be elevating rustic ranch-style dishes.
02:13Hell yeah.
02:13Woo!
02:15Gordon, you were practicing earlier.
02:16Done.
02:17Yeah!
02:19I got it.
02:20I got it.
02:21I got it.
02:22I got it.
02:22I got it.
02:23Can I get a yee-haw?
02:25Yee-haw!
02:26Yee-haw!
02:27I'm from Texas, baby.
02:29This is what we do.
02:30Cast iron skillets, cattle moving in the background,
02:33brown snakes biting at your legs while you're whipping up
02:35some potatoes.
02:35Like, that's cowboy cooking A1.
02:38We're taking ranch cooking to the next level.
02:41Let's go.
02:42Coffee rubs, whiskey glazes, or even trendy cowboy buttery
02:47toppings.
02:49You will have 30 minutes to turn cowboy cooking into coloring
02:53gold.
02:54All right, Chef, let's run.
02:55All right, Team Arrington, thanks to Connor,
02:57we are back in the top level.
02:59Get it.
02:59Please head to the elevator, and I'll see you shortly.
03:04All right, baby.
03:05We got rustic.
03:05We got rustic.
03:06It's a long fall from there, Machete.
03:15I love this challenge.
03:17Being outside over the campfire, having dirt on your feet,
03:21peak cooking, in my opinion.
03:23Can't go country cooking without a freaking wooden spoon.
03:25Oh, I think you're right.
03:28Let me get that protein.
03:32Here we go.
03:36That's our last time we work as a team.
03:38I'm a little sad.
03:39The Blaze boys are going solo now, but hey,
03:42after every great boy band, that kind of,
03:44that's what happens, right?
03:45I ain't going to lie.
03:46I like this kitchen a lot.
03:49Last team challenge.
03:51Boarding girls.
03:51Boarding girls.
03:52Boarding girls.
03:53Yee-haw.
03:54All right.
03:56Basement, let's go.
03:57Let's go.
03:58Oh, my goodness.
04:00Look at our beautiful little brick grills.
04:04It's simple, but it's chic.
04:06I love it.
04:07It's very camp fiery.
04:09This is the new Wild West.
04:13Whoo!
04:14Come here.
04:15Line up.
04:16When was the last time we went camping?
04:18Oh, man, it's been a long time for me, Chef.
04:20Really?
04:21I do a lot of camping, Chef.
04:22There you go.
04:22And the stars, and the sky.
04:24Beautiful.
04:24I'll do anything to get away from Richard Blaze's voice.
04:29Let's go, Team Blaze.
04:31Listen, boys, this ain't my first rodeo, OK?
04:33OK.
04:33Let's go.
04:34Let's go.
04:35All right, let's line it up.
04:36Questions, comments, concerns.
04:37We got ideas.
04:38What are we thinking of before the platform comes?
04:40I'm in from Texas.
04:41I want to be able to just represent.
04:42Not too much fine dining today, Chef.
04:44But presentation-wise, it should look like this is in a resort
04:48that happens to be on a ranch.
04:49Yes, Chef.
04:51Whoo!
04:53Jump on it!
04:55There it is.
04:55We got Cali.
04:57California.
04:57Let's go, Chef.
04:58Stay grilling.
05:00Whoo!
05:00What are you excited about?
05:01Rustic, bold flavor, cilantro, big meat.
05:04Like, I'm here for it.
05:05We have an amazing grill here.
05:08Yeah, it's in your hands.
05:09Yes.
05:09Please line up.
05:10Let's go.
05:10Here we go.
05:12Platform's on the move.
05:14Next level ranch cooking, OK?
05:17Go, go, go!
05:19We got Squab, Elk.
05:22Oh, you got Elk amazing.
05:23I see the stunning marble ribeye.
05:26If that's not cowboy, I don't know what is.
05:29Oh, I'm going ribeye.
05:30I'm going ribeye.
05:30Who sees polenta?
05:32Oh, yes.
05:32Venison.
05:33There's my venison.
05:34Yoink.
05:35I plan on making a country fried venison steak.
05:37This screams cowboy cookers.
05:3910 seconds, guys.
05:40Quick on the draw, right?
05:41So I'm grabbing, like, corn, some peppers.
05:43Guys, grab, grab.
05:44I saw bourbon at the last minute.
05:46Good job, good job, good job.
05:47This grab couldn't be any better.
05:49Take me back to the range.
05:51All right, let's go, boy, all right?
05:53Let's go, go, go, go, go.
05:54Turkey.
05:55All right, trout's easy to cook.
05:56That reminds me of a ranch.
05:58I see these buffalo loins, and I snag them up.
06:0020 seconds, OK?
06:01Ancho chilis.
06:02Oh, ancho chilis, ancho chilis.
06:03With game meats, you want to bring kind of some punchy elements.
06:07Ancho chilis, it screams cowboy culture to me.
06:10Duck is a good one for up here.
06:11The only red meat I see on that platform is gone.
06:14Jared's long arms just grab them.
06:15So I grab the only thing with a hint of red,
06:17and that was duck breast.
06:18Squab.
06:19Squab, you like that?
06:20You like pigeon?
06:20Yeah, yeah, I do, pigeon.
06:21Give me that bird.
06:23Come over here.
06:23I see some cherries in my old kid.
06:25It's going to go well with my bird.
06:26Grab it or regret it?
06:27Grab it or regret it?
06:28Oh, man, I'm looking down.
06:30Oh, wow, I didn't grab any starch.
06:31I'm like, what am I going to do for the starch?
06:33Ladies, on your mark, get set.
06:37Let's go, ladies, let's go.
06:39Protein-wise, what we got?
06:41Catfish, love that.
06:42I ain't never too high and mighty for some catfish nuggets, OK?
06:46Then I see cornbread.
06:47Like, what is happening?
06:49I'm getting the most perfect grab.
06:51Rainbow trout, that's good.
06:53Oh, my god, wild turkey.
06:54Wild turkey, that's what's left.
06:56Lucky me.
06:5820 seconds, ladies.
06:59Get some citrus.
06:59We're on the basement level.
07:01They've taken everything.
07:02I grab chickpeas.
07:04Beautiful.
07:05Beautiful.
07:06Just as the platform is going up, I see feta.
07:10That, too.
07:11I'll take it.
07:11Well done.
07:13All right.
07:15Grab a lot.
07:16You did grab a lot.
07:17I've got to figure this out.
07:19Tomatoes.
07:21OK, ladies, here we go.
07:23Rustic ranch cooking, yes?
07:2430 minutes, start now, yes?
07:26We're some badass chefs, no matter what we got.
07:30Gabrielle, what'd you get?
07:31I got rainbow trout.
07:32Good.
07:32And sometimes we have those little rivers
07:34running through the ranch, right?
07:35Yes, chef.
07:35Yes, a little light fly rod and grabbing those trout.
07:39It's a great protein.
07:42I used to spend a lot of summers in Montana.
07:45We would go fly fishing, and all you could get was trout.
07:49That won't take long to cook.
07:50No, chef.
07:50So focus on everything else and get that going.
07:52Working on everything else, yes, chef.
07:53You know, chef, I'm really thinking with the chickpeas.
07:56I'd love to blend them and do, like, a bit of a creamy hummus.
07:59Nice.
07:59Whip it.
08:00Yes.
08:00Yes, chef.
08:02Hummus is a big risk in some ranch-style cooking,
08:04but cowboys have to eat hummus.
08:07They have to.
08:08They need a little snack along the way,
08:10and they, like, always carry hummus in their little knapsacks.
08:13Yeah.
08:15What the ?
08:16There's a hole in it.
08:18What would you grab?
08:19I grabbed some catfish, chef.
08:21I'm going to fry this catfish,
08:22and I'm going to make some cornbread muffins.
08:23Nice.
08:23What are you going to do with this crispy cabbage?
08:25I want, like, one nice little wedge
08:27so I can get a nice color on it and then braise it down.
08:29Stick that in the oven on the tray, okay?
08:32Come on, ladies.
08:32I want some absolute cracking dishes here, okay?
08:35I love these knives.
08:37Andy, how are you feeling?
08:37What did you get?
08:38I got wild turkey, chef.
08:40Wow.
08:40I have never made that before.
08:41That turkey's the hardest one.
08:42What are you thinking?
08:43Hold on.
08:44Hold on.
08:44I need to think.
08:45I am swimming in the deep end.
08:48I've never looked at a wild turkey thigh in my life.
08:52It's hard because you've got the thigh there,
08:54so it's pretty strenuous.
08:56I am panicking.
08:58Even he's discouraged.
09:00Oh, man.
09:02This is the last thing I need.
09:10That turkey's the hardest one.
09:11This turkey has got me running wild.
09:15You don't want it too dry, but it can't be raw either, I don't think.
09:19I've never made a wild turkey.
09:20I don't even know what I'm talking about.
09:21The other way around is cooking in a pressure cooker if you want to do a stew.
09:24I was thinking of slicing it in half so it's not as thick.
09:27What, like a little scallop?
09:28I think I want to slice it in half just to make it manageable.
09:33It's a bit I'm running on vibes and hoping for the best.
09:36Gobble, gobble.
09:37Here we go.
09:42Beautiful.
09:43Damn on, baby.
09:4425 minutes left, guys.
09:46What's up, what's up?
09:48What'd you grab?
09:49I grabbed some venison, Chef.
09:51Amazing.
09:51I'm going to make a country fried steak with this venison right here.
09:54Some candied bourbon carrots with that bad boy.
09:56Amazing.
09:57Bourbon carrots, incredible.
09:58Yes, and then corn and pepper, cowboy relish, I call it.
10:02This is a dish I've cooked before.
10:04A nice country fried venison steak.
10:06I mean, this is classic country campfire cooking.
10:09I've worked with venison for years since I was a kid.
10:11I love deer meat.
10:12You showed up in full camo the first thing I saw you.
10:15Oh, yeah.
10:16I'm in South Texas, I love this.
10:17I love that.
10:18Do you do a lot of hunting?
10:19Yeah, I do do hunting, yeah.
10:20Amazing, amazing.
10:21I use all of it, too.
10:22Hell yeah.
10:22I'm not one of those guys that cuts it and throws it away.
10:24We use all of our products.
10:25Awesome, very good, very good.
10:26We're going for the dub today.
10:28Keep going, keep going.
10:29This is looking so nice.
10:31You okay, Danielle?
10:31I need some tips from you on this elk.
10:33Got you.
10:34Never cooked elk before.
10:35Elk is very lean, sort of light in flavor.
10:37And we're looking at a medium rare temp.
10:39Exactly, so you can get that on and rest it anytime.
10:41Okay.
10:41Talk to me about your polenta.
10:42I'm actually going to add this beautiful cheddar.
10:44Ooh, a cheddar polenta.
10:45Yes, yes.
10:46I saw you grab fresh corn as well.
10:47I'm charring it already on the grill, charring the peaches,
10:49charring the jalapenos.
10:50All going to be incorporated into this guy.
10:52Girl.
10:52We're split in here into a charred chimichurri as well to put on there.
10:55Who are you today?
10:57I'm coming into my room.
10:58Let's go, Danielle.
11:01Make it a reality, girl.
11:02May I flip this for you?
11:03Please.
11:05Let's go, y'all.
11:08Connor.
11:09Yes, chef.
11:10Where are you taking us on our ranch prairie cooking today?
11:12I'm taking to Yosemite Valley right now.
11:14Let's go.
11:15I love Yosemite.
11:16Instant grit cornbread.
11:18Let's go.
11:18You're doing it today, chef.
11:19I love that.
11:20Do you make cornbread often?
11:21Love cornbread.
11:22Amazing, same here.
11:22It's one of my favorite things.
11:23Awesome.
11:23Just bring that soul today, chef.
11:25Let's get it.
11:25You see you have the fat cap roasting.
11:27Very beautiful.
11:29Super caramelized, crispy, in the cast iron.
11:31Just like I do it out on the ranch.
11:33I love that, Connor.
11:34Really smart.
11:35Yee-haw!
11:3920 minutes remain.
11:4020 minutes.
11:41Cool, calm, collected, chef.
11:43All right, Christian.
11:43I love this duck scored cold pan.
11:46What's the dish?
11:46Mushroom kale salad paired with a hard-seared scored zucchini,
11:50a warm kimchi dressing.
11:51So, Jess, we've been here before, Christian.
11:54We have.
11:54Not a great grab from you.
11:55Let's be honest.
11:57Where's everything else?
11:58I mean, it's just fish and mushrooms and broth.
12:00I'm worried that that's a little too minimalistic.
12:02Am I sensing a little bit of nerves from you?
12:05There's been a couple times where I've had horrible grabs,
12:07but this might be one of my worst grabs.
12:08I want you to think, like, exclusive ranch resort here.
12:11I got it, chef.
12:12Yeah, thank you.
12:13Jared, how we doing?
12:14So, you're going cowboy bison steak.
12:16Yes.
12:17You got bison strip with potatoes.
12:19This is a ranch dish.
12:20This works.
12:21Have you ever cooked bison before, Jared?
12:23Just like bison burgers, that kind of stuff.
12:25Okay.
12:25Buffalo, you can go mid-rare, rare on it, right?
12:27Yeah.
12:28So, you don't want to go more than mid-rare.
12:29I was thinking, uh, since it's kind of a rustic crushed potato,
12:31leaving the skins on.
12:32This is the Southern California heading out to Yellowstone right here.
12:35Let's go Yellowstone style.
12:37I love it.
12:38Darren, what are we making?
12:39I'm making a pan and roll soup squab with a cherry demi-glaze spetzle.
12:46You got hands?
12:47Yep, yep.
12:49Let's go.
12:49I used to play cricket back in Jamaica.
12:51Cricket?
12:51Oh, let's go, dude.
12:53The only sport I don't understand.
12:56I don't have a starch.
12:57I'm going to have to make some.
12:59I'll make some spetzle.
13:00It's eggs and flour, right?
13:02Ranch style cooking, that's just not my thing either.
13:05So, I'm just going to wing it.
13:07Have you ever cooked on a ranch before?
13:09No, chef.
13:10No?
13:11Okay, well, we got to go for a ride after this.
13:13I live on a ranch.
13:14Let's go.
13:14Like, there's coyotes howling in my backyard.
13:17Let's go, boys!
13:18Yee-haw!
13:20Yee-haw!
13:21No, that's a horrible yee-haw.
13:22Someone told me my yee-haw was like Woody from Toy Story.
13:24That's not a compliment.
13:27Guys, the hottest trend in culinary cooking today is cowboy butter.
13:33Yes, it is.
13:34It's time for the mid-round draw.
13:36Oh, my gosh.
13:37Okay, okay.
13:38Making a compound buttery topping using I can't believe it's not butter.
13:42No, no.
13:43I mean, can't believe it's not butter.
13:44It wasn't stable.
13:45We had the spray version of it.
13:46Grab what you need.
13:47Lasso it up.
13:48I'm grabbing honey, garlic.
13:51I'm just thinking cornbread.
13:54Chuck some buttery goodness on there.
13:55Steak.
13:56Let it melt.
13:58Textbook perfect for my dish.
14:00Grab aromatics that make sense.
14:02Chives.
14:03Thyme.
14:03Yes.
14:04Ooh, and a wine.
14:05Let's go, let's go, let's go.
14:07I can't believe how good your grab was.
14:09I can't believe it either.
14:10All right, chefs, listen up.
14:12The mid-round drop is here.
14:14Take your dish to the next level with a compound buttery topping.
14:18Oh, my God, nori.
14:20Why not make a, like, nori crispy chili buttery topping?
14:23It sounds delicious.
14:25Will it pair with my duck?
14:26I'm about to find out.
14:27Citrus, yeah?
14:28Citrus?
14:29Let's go.
14:31Grab what you need to make a delicious compound buttery topping, okay?
14:37Got fresh herbs here.
14:40I'm grabbing anchovies, which is something I was looking for from the jump.
14:44Tarragon, lots of citrus.
14:47I see a real vision here.
14:49I know where to go with it.
14:53Well done.
14:54Well done.
14:56That's so cute.
14:57That's a cute mushroom.
14:59Right.
15:00We are in a great place.
15:02Okay, good.
15:03You've got salt in there.
15:04Mushroom, yeah.
15:05I'm gonna start working on the, uh, mushroom cream sauce mix, mishmash right now.
15:09We got this.
15:10Come on.
15:10We're in a great place, by the way.
15:13Uh, Colt, tell me about your, uh, beautiful topping.
15:16I have thyme.
15:18I have some orange zest, sugar.
15:20I have some Tabasco.
15:22Salt.
15:22What are you like?
15:23I've got this chin.
15:24Thanks, yeah.
15:25Ten minutes to go.
15:27My cornbread is in the oven.
15:28Come on, ladies.
15:29We're gonna get out of this frickin' basement.
15:32Gary, you talk to me.
15:33You got a lot going on.
15:34The Spatzel's cooking.
15:35Yes, chef.
15:36I don't like the way this is running out too fast.
15:38Oh, my goodness.
15:40This doesn't look right at all.
15:41When they float, they're done.
15:43What do you think about this?
15:45Play them out in a sheet tray so we can see them.
15:47It's not the Spatzel I know and love.
15:49This doesn't look right.
15:51It's just cooking together.
15:53It's like a big ball of goop.
15:56Because this isn't gonna work.
15:58Do you have any batter left?
15:59I do have some batter left.
16:00Ah, okay, Darian.
16:01Let's pull it together.
16:02The second batch of Spatzel have to work
16:04because I won't have time for a third batch,
16:07so I have to make this work.
16:08Seven minutes left.
16:09All right, this is where your composure
16:10is gonna serve us really, really well, sir.
16:13Because I'm freaking out.
16:19We're up against it over here a little bit.
16:21Yes, Chef.
16:22The second batch of Spatzel have to work
16:23because there's not much time left
16:25to pivot to something else,
16:27so I have to make it right.
16:29Six minutes left.
16:33Much better, much better.
16:34Thank you, Chef.
16:35We're in that moment, Darian,
16:36that you and I are always in.
16:37Yes, Chef.
16:38You're moving at a very controlled pace,
16:39and I'm flying and buzzing around you.
16:41Okay.
16:41And I don't know who's moving too fast or too slow.
16:43Take your time.
16:44We don't have a lot of it, but take your time.
16:48Okay, Jared, looking lovely.
16:51This stuff is actually good nutrient-wise, man.
16:53You ever have this in the fridge
16:54while you're training with the football team?
16:56I have not, but yeah.
16:56I got it in my fridge at home, man.
16:58It's good.
16:59Mid-rare and the steak.
17:00It's probably done, yeah?
17:01Yeah, done, done, done, done, done, done.
17:03Let it rest.
17:03Get it out of a pan.
17:06Okay, I would get it out of the pan.
17:08Yes, Chef.
17:08Be careful.
17:11Five minutes to cook.
17:13Think about your plate now, right?
17:15Rustic ranch cooking.
17:17Elevated rustic ranch cooking.
17:19That's right, baby.
17:20Yeah.
17:21We're looking good.
17:22Woo-hoo!
17:22Look at that steak, boy.
17:24Spice cowboy relish, done.
17:26Don't forget about that venison.
17:29Take it off the heat.
17:30Huh? Not yet, not yet, not yet, not yet, not yet.
17:32I'm looking about who can take...
17:34I cook venison.
17:34I cook venison every week.
17:35Okay, so what...
17:36I got you, I got you.
17:39Time's ticking.
17:40I got so much more to do.
17:41I'm so stressed right now.
17:43Talk to me.
17:44What kind of flavors are you using in your compound buttery topping?
17:48I have an idiot.
17:49Let's go.
17:50Try.
17:50Let's go, Machete.
17:51Try.
17:51You have four minutes to do that.
17:53Do you want a food processor?
17:54I got one right here.
17:55Okay, good job.
17:56I got to work fast, and I got to put myself in double time.
17:59Woo!
18:01Woo!
18:01This cornbread is smelling good.
18:04Ribeye is out?
18:04Yes, Chef.
18:05Slicing or going whole?
18:06I can leave it whole.
18:07It's cowboy style.
18:07Yeah, exactly.
18:08Everyone's looking good.
18:09Think about the presentation.
18:12We're braising, okay?
18:14Beautiful.
18:14Look at the color on that.
18:15Really beautiful.
18:16Mm-hmm.
18:18You've got your trout in there, lovely.
18:19What are you doing?
18:20What are you thinking?
18:21Yes, I've got a lot of beautiful herbs, and then I got the anchovy that I wanted.
18:25Rustic ranch cooking, yes?
18:26Yes, Chef.
18:28Oh, God, please be good.
18:30This wild turkey can be dry, can be really heavy and dense.
18:36Turkey, we good?
18:37Yes, Chef.
18:38Just let them sit down and cool down there, so they sort of start to almost tender.
18:42And take this thing to the next level, yes?
18:45We got this.
18:46Come on.
18:47.
18:48Colt, we're good.
18:49Catfish good.
18:50Yeah, catfish is dropped, Chef.
18:51Well done.
18:52I don't think that's going to.
18:53I think this will work.
18:55We're going to see.
18:56It's jiggly in the middle.
18:57The only thing I'm worried about right now is my cornbread.
19:00We're in the basement.
19:01This oven is like from 1985.
19:04I'm going to push it to the last minute.
19:06I just cranked it all the way up, because I don't got time to be fooling with this.
19:09And I just hope this cornbread is cooked through in time.
19:12I think you'll be fine with that cornbread.
19:13I think we'll make it right down to the wire.
19:16Start plating, guys.
19:18Think about that plate, Matrete.
19:20You have a vessel of ramekin for your butter?
19:22Not yet, working.
19:23Let's get it.
19:25Come on, come on, come on.
19:27You can't serve it in the dish.
19:28You can't serve it in the ramekin?
19:29I wouldn't.
19:29When was the last time you saw it in a restaurant?
19:32Okay.
19:34Ooh, baby.
19:37Jared, you got crushed potatoes.
19:39You got steak.
19:39Maybe a little bit more cream?
19:41Are you okay with them?
19:41No, I'm okay.
19:42I want that rust steak.
19:43I want that thick, okay?
19:44That's the whole lime potato right there.
19:46Okay, Darren, let's wrap it up, yeah?
19:4890 seconds.
19:52What do I have?
19:52What do I have?
19:53Good, good, good.
19:54There you are.
19:55Woo!
19:5730 seconds, yes?
19:58Now we stay composed.
20:04Platform's on the move.
20:05Heading to the basement first, okay?
20:07You got a nice vessel for your buttery topping, your plate.
20:11Machete.
20:13I need the gravy cooked.
20:14I need the butter to get plated.
20:16I've got so much going on, I hope I get done in time.
20:18All right, vessel, vessel, vessel, vessel, vessel.
20:20Plate and vessel, yes.
20:21Vessel, vessel, vessel.
20:24They're done now.
20:24Right now we don't have time, so we'll just go right to here.
20:27Okay.
20:27Right to here.
20:32I need to get this cornbread out of this oven so I can get food on this plate.
20:41How is that?
20:42It's not cooked in the center.
20:45Yeah.
20:46That's a lot.
20:50Sure enough, it's just ooey, gooey mess.
20:56Um, damn, damn, damn, damn.
20:58The outside is cooked.
20:59I know, I just want to get that out of the mold.
21:03The platform is here.
21:05I'm literally freaking out right now.
21:07I don't know what to do.
21:09Well, you just do crumbles.
21:10Yeah.
21:10It's a beautiful cornbread on the bottom.
21:11Yeah?
21:12Yeah, sure.
21:13See what I'm saying?
21:13And then some of those nice crumbles around the outside.
21:15A good pivot?
21:16They didn't need the whole cornbread anyways.
21:19Crumble around the plate, let's go with that.
21:21And I think that could still work.
21:22Got to go.
21:23Platform's here, move.
21:23Got to go.
21:24Now, go.
21:25We're not missing that thing.
21:28Well done!
21:29Yes!
21:31Well done.
21:32Well done.
21:33OK.
21:35Oh, my God.
21:36The rest.
21:40OK, let's go.
21:40Platform is here, guys.
21:42Go, go, go, go.
21:43Keep going.
21:43Go, go, go.
21:44Right now, Darien.
21:45Right now, Derek.
21:46Right now, boys.
21:47Boys, right now, please.
21:48Five seconds left.
21:50Let's go.
21:50Plate's got to go right now.
21:51Plate's got to go.
21:53I love it, I love it, I love it.
21:54I appreciate you doing what you're doing.
21:55Thank you, thank you.
21:56This is our last day together, man.
21:57We're doing, we're doing hugs.
22:00Platform's here.
22:01Let's go, guys.
22:02Machete.
22:03All right.
22:04Machete, the platform is here.
22:06Now, now, now, now, now.
22:08Good job, Danielle.
22:09I love it.
22:10Yes, chef.
22:11Gorgeous.
22:12Yes, yes, yes!
22:14Woo!
22:15That's what I'm talking about.
22:16That was it.
22:17Good job.
22:18Good job.
22:22Oh, look at those.
22:25Oh, my goodness me.
22:26It looks like a next level ranch.
22:28Really well done.
22:29Right, shall we start in the basement, please?
22:31All right.
22:32This is a fried catfish, braised cabbage, and cornbread.
22:43Wow, catfish right out of the lake.
22:46This is some down-home ranch cooking,
22:48if I ever experienced it.
22:51The cornbread is so moist and delicious.
22:53It looks like it's going to be very, very dry.
22:55I'm shocked that it's not.
22:58I do think the opportunity was for the cabbage
23:00to be more of a coleslaw to sort of fit the theme of this dish,
23:03but overall pretty well.
23:04Coleslaw on a ranch?
23:06Coleslaw with fried fish and cornbread?
23:08Yeah.
23:08He's been staying in the posh ranch.
23:09I mean, come on, guys.
23:10That's glamping on top of the water for Storia in New York.
23:17All right, next up, this is a turkey scallopini
23:20with a wild mushroom cream sauce.
23:24I generally only eat turkey at Thanksgiving,
23:27but the bottom is a little bit rich for such a light protein.
23:33To me, it's a little bit too much.
23:35I wish the cream sauce with the turkey
23:37that's maybe a little bit overcooked
23:38and the buttery topping.
23:39I wish it was just the buttery topping
23:42with the vegetables, to be honest.
23:44I think this is the hardest grab on the basement.
23:47There's a reason why we eat this bird once a year.
23:49It goes dry quickly.
23:52Right, next up, a pan-seared rainbow trout
23:56with roasted root vegetables, a whipped feta hummus,
23:59and then orange and anchovy buttery topping.
24:04Nothing says ranch like whipped feta hummus.
24:09But I love the presentation on this dish.
24:12I think rainbow trout was a really, really good call
24:14because it cooks really, really quickly.
24:16This is taking all those nuances of ranch cooking,
24:19the fire roasting, the beautiful lake fish,
24:21and the buttery topping is a really great complement
24:25without being too fiery or overpowering.
24:27The anchovy and the citrus notes with that trout, delicious.
24:31And it's elevated, right?
24:35Let's head to the middle level.
24:36Let's go.
24:37We'll start right here.
24:38We have a pan-seared buffalo steak
24:41with cheesy crushed potatoes.
24:43This is cowboy cooking defined.
24:48Buffalo, tough to get right.
24:49Sadly, mine is a tad overcooked.
24:54Love the approach of a rustic crushed potato,
24:56but is it a mash or is it a crushed potato?
24:59And this is kind of in between.
25:00It's getting a little bit gluey.
25:02When I'm thinking of this dish, it's like a cow hand.
25:05They've been working hard all day long.
25:06You're at this exclusive ranch resort.
25:08You've been out all day on horseback.
25:10You come back, you want to fill yourself up.
25:12Is this story time?
25:13Yeah, it is story time.
25:14What is going on?
25:15It is story time,
25:15because I think this chef nailed the story here.
25:20Okay, next up, this is spiced pan-roasted squab
25:24with a handmade spatzel.
25:29The squab is nailed, cooked beautifully.
25:31It doesn't feel like a ranch dish, but it is delicious,
25:35especially beautifully done, exceptional.
25:37Really smart to create a starch
25:39if you don't get something off the grab.
25:41But it feels like there's sort of two concepts on one plate.
25:46Lastly, we have pan-seared duck
25:49with a mushroom and kale salad
25:51tossed with a kimchi vinaigrette
25:54and chili and nori buttery topping.
25:57I think this is one of the hardest combinations of the night.
26:00Rich, fatty duck and that buttery topping
26:03could be counterintuitive.
26:04It's not.
26:05The chili in there cuts the richness from the duck.
26:07It's done beautifully.
26:08I love this dish.
26:10I mean, this is Asian cowboy cuisine, like,
26:13redefined, reimagined, created quite honestly.
26:18Watch out.
26:19There's a new chef in town.
26:22Okay, come over to the top, please.
26:26Starting here with a country fried venison
26:29with a cowboy relish.
26:31I'm nervous about cutting into this one.
26:33I love country fried steak,
26:34but with venison, that scares me as a cook
26:36because it can dry out so quick.
26:43It's a shame because the gravy is delicious,
26:45but the venison is really dry.
26:48I would have used a lot more basting with this
26:51as opposed to deep frying.
26:53What a shame.
26:55Okay, next up.
26:57This is a seared elk.
26:59This is served over polenta.
27:06Tough on this one.
27:07It is a protein that's so unforgiving,
27:10and 30 seconds over, you're in trouble.
27:13But the elk is cooked beautifully.
27:17Lastly, we have a charred cowboy ribeye
27:20served with corn cake made out of grits.
27:27That ribeye cooked beautifully.
27:29And as for that little cake, beautiful.
27:33The steak looks burnt, but it's not.
27:34It's really, really well cooked.
27:35It's a good rendition of a ranch dish.
27:37Completely agree.
27:38This is how you cook on a ranch, over an open fire,
27:41and corn cake, incredible.
27:43Well done.
27:44Wow, we need a minute.
27:46Have a chat amongst yourselves.
27:48Pretty good.
27:48Did you like that braised cabbage?
27:50I wish it was coleslaw.
27:53Listen, it was so good.
27:55Shall we start in the basement, please?
27:57Okay.
27:57The catfish was much better than it looks.
28:01Delicious.
28:02Can I wish there was a little bit of a coleslaw there?
28:04I thought you wanted it to be coleslaw.
28:04Really?
28:05You did want it to be coleslaw.
28:0610 out of 10, disagree.
28:0710 out of 10.
28:08Savage next to catfish, classic.
28:10I love smothered.
28:11Cornbread on the side, clear vision.
28:13I mean, I feel like you guys are coming at me.
28:14No.
28:15No, no, no.
28:16That's a coleslaw.
28:17My attitude is right here, where it needs to be.
28:19That does not play well with others.
28:20I can't believe that you guys do not call your team out
28:24for the mistakes that they make sometimes.
28:26Really?
28:27That's definitely not true.
28:29Man, you're defensive today.
28:30I mean, okay.
28:31Gordon's our dad.
28:32He's really fighting hard for us now.
28:33He's really a man, he does.
28:36Man.
28:39Before the wheels fall off the wagon here, the turkey dish.
28:42Like, it's kind of one note.
28:44Really?
28:44Turkey a little dry.
28:45Definitely dry.
28:46And a little overcooked.
28:47The fried steak, venison.
28:49That's a nightmare decision to fry the raw.
28:51Yeah, when you coat it like that, you can't see the temperature.
28:55It was overcooked.
28:56I know it wasn't my best.
28:58Buffalo.
28:58Let's go buffalo.
28:59Okay, so first of all, buffalo was overcooked.
29:01Buffalo's a little overcooked.
29:02A lot overcooked.
29:03A little overcooked.
29:04It was more than a little.
29:06Can we talk about the best dishes?
29:08Mmm.
29:09Can we talk about that ribeye first?
29:11Yeah.
29:11Charred beautifully.
29:12Charred beautifully.
29:13I thought the trout was great.
29:14Yeah.
29:15I think the trout was the most modern dish.
29:17And the fish was cooked beautifully.
29:19The duck from the middle.
29:20I loved it, it was great.
29:21Maybe my favorite buttery topping.
29:23Yeah.
29:23The saltiness of that was beef.
29:24Yes.
29:25I still think one of us can get it.
29:28Definitely on top.
29:29I hate it.
29:29We good?
29:31We good?
29:31Yes.
29:32Let's go.
29:36Those chats are getting more and more difficult.
29:39But we did all agree that there's one dish that stood out.
29:44That dish was cooked by...
29:48Gabrielle.
29:49Yes!
29:50Yes!
29:51Nice job, Gabrielle.
29:55I'm honestly, I'm like, I am so proud of myself.
30:00I led my team to safety on the last day that I could.
30:03And it feels so damn good.
30:05Really well done.
30:06Thank you, Chef.
30:07Ladies, you are safe.
30:09Head back to the lounge.
30:11Put your feet up and relax.
30:12Thank you, Chef.
30:13Well done.
30:15Good job.
30:17You did it.
30:18This was your day.
30:19Right, now for the half part.
30:22Richard and Nyesha.
30:26Both of you now have to choose one member of your team to head into that elimination.
30:33Richard, I'm going to start with you.
30:37I'm going to go with a dish that just missed it by a small margin.
30:41Protein was a little bit overcooked.
30:43I'm sending into the elimination challenge.
30:47Jared.
30:49I think it's fair.
30:51It's my time.
30:52Like, I'm ready for this.
30:53You don't necessarily want to be an elimination cook-up.
30:55But at the same time, like, it's a chance to go mano-a-mano into the Thunderdome and put down
31:00your skills.
31:01I think you got this.
31:02You're built for pressure.
31:03And I know you're going to be coming back from the top kitchen.
31:06Thank you, Chef.
31:07Nyesha, please.
31:08Going up against, uh, Jared.
31:13Really challenging decision.
31:17There's no bad dish here.
31:21So, the decision is based off of which dish was the least effective.
31:29And that dish was cooked by...
31:34Machete.
31:35Let's get it.
31:36Yes, sir.
31:37Let's run it.
31:38Love the attitude.
31:39Positivity.
31:39Get back to Team Earrington.
31:41I know you can do it.
31:42And I am not worried about you at all.
31:43Come on, baby.
31:45Let's go.
31:45Let's go.
31:46Do what you do.
31:47I'm going up against Jared.
31:48He's tall.
31:49He's 6'8".
31:49I'm going to have to chop him like the Jolly Green Giant and get them ankles out the way.
31:53Whew.
31:54It is a battle of the titans, let me tell you.
31:57Earlier today, you channeled your inner cowboy.
32:02But for the pioneers who pushed west, the end of the trail was Oregon.
32:07And that's where we're headed tonight.
32:10Now, for this elimination challenge, you both will create a dish with the crown jewel of
32:18the Northwest, the king salmon.
32:22Yes.
32:22A million miles from a ranch.
32:25I'm locked in on this one.
32:27I up on the cowboy cooking.
32:29Whatever.
32:29Now, I got to cook some king salmon like a champ.
32:31Sadly, this will be the end of the trail for one of you.
32:34So, make it count, please.
32:36Very best of luck to you both.
32:38Head the elevator.
32:38I'll see you in that top kitchen shortly.
32:41All done.
32:42Let's go, Machete.
32:42Let's go, Jared. You got this, dude.
32:43You've been flying high, Jared.
32:45Land the plane, dude.
32:45Focus.
32:46Machete has that professional edge.
32:48The dude can bring it.
32:49But, I mean, I'm going to go fight my way out of this.
32:51And I'm going to leave with that W.
32:52Let's go, Team Arrington.
32:53You got this, Chef.
32:54Let's go.
32:54You're on the middle floor.
32:59Let's go, baby.
33:00Everything's on the line.
33:01The stakes are high.
33:03Let's go.
33:03This needs to be the best looking piece of salmon that I've ever done.
33:05That I've ever cooked in my life.
33:08It's going to come down to the wire.
33:09Tiny details will only separate these dishes.
33:12Focus, OK?
33:13Don't rush that protein.
33:15The very best of luck to you both.
33:16Line up, guys.
33:17Yes, come on.
33:18Let's go.
33:19They both look pretty cut through right now.
33:21Yeah.
33:22Platform's descending.
33:2325 minutes to cook your way out.
33:27And you, Ma, get set.
33:30Go. Let's go.
33:32Let's go.
33:32King salmon's there.
33:34Right.
33:35Right, right, right, right.
33:36Grab that king salmon.
33:37It's a hefty piece.
33:38Crab.
33:39I'm grabbing crab.
33:40I see honey, and I'm jumping for joy.
33:42I'm like, yeah.
33:43Like Winnie the Pooh.
33:45Potatoes.
33:46Start grabbing, baby.
33:47Oh, rice, rice, rice.
33:48Grab that rice.
33:48I'm grabbing basmati rice, because this is going to be my fluffy little starch bed that this
33:52fish is going to purge itself on top of.
33:54Seafood seasoning.
33:55Then as the platform's going up, I see this flaky salt, and I'm like, it's going to be a great
33:59finisher,
33:59and I'm...
34:00Good, good, good.
34:00Oh, there we go.
34:03Well done.
34:04Well done, baby.
34:04Well done, well done, well done.
34:06Okay, let's go.
34:0625 minutes underway, guys, okay?
34:08Let's go, baby.
34:10Let's go, Jared.
34:10What do you need?
34:11Machete time.
34:11Right, machete.
34:13Give me an inside of the dish.
34:14What are you doing?
34:14Chef, I'm going to go ahead and make a glazed salmon with a potato puree, caper lemon butter sauce.
34:20Love that.
34:20I'm going against a home cook, so obviously I'm going to go French classic dish.
34:24I got to showcase these skills to elevate a next level dish.
34:27I'm a professional chef, for Christ's sake.
34:29Just make sure that mash is really nice and creamy, okay?
34:31Yes, sir.
34:32He's got his head in the game.
34:33He looks focused.
34:34Five minutes gone, guys.
34:3520 minutes to go.
34:36Come on, baby.
34:37We believe.
34:42Jared, tell me about the dish.
34:43Where are we going?
34:44We're going to give it a little Asian slaw vibe to this king salmon.
34:47We're going to go with some pressure cooked rice.
34:49This is a dish my daughter loves, and so immediately it serves as a phenomenal North Star.
34:53If anything, get the rice on first.
34:55Prioritize.
34:55Focus on the longest ingredient first, okay?
34:57Let's go.
34:58Yep.
35:00Is there, like, enough to it?
35:01Yeah.
35:03How you doing, Jared?
35:04You good, brother?
35:05Good, baby.
35:07Salmon, watch that color.
35:08Yes?
35:08Yes, sir.
35:09You're doing great, Machete.
35:10You're doing great.
35:11How is it?
35:13You good?
35:13Fish is looking delicious.
35:14Good.
35:14All right, good.
35:15I like that.
35:15Guys, 10 minutes gone, 15 minutes to go.
35:20You good?
35:21Good.
35:22Don't cook that salmon, okay?
35:24Be careful.
35:24Don't cook that.
35:25Yes?
35:26Check your salmon.
35:28Barely needs any time in that pan.
35:30Yeah.
35:31I feel great about to cook on this salmon.
35:33One nice little char on the skin.
35:36There's a big difference between caramelization and burning.
35:38Be smart with that, okay?
35:39All right, chef.
35:41The glaze is burning.
35:42Take it off.
35:44Pick him up.
35:50Oh, no, Machete.
35:52Oh, my gosh.
35:54Oh, my God.
35:54Take it off.
35:55Take it off.
35:58Smart with that, yeah?
35:59All right, chef.
36:00Be very smart.
36:0112 minutes gone, 13 minutes to go.
36:03Gently, gently, gently, gently.
36:05That's looking good.
36:07My salmon skin is perfect.
36:09It's not burnt.
36:10It's nice and charred around the edges, crispy on the top.
36:13Scotia, just a little bit more.
36:15Hey, you're on top of it.
36:16Trust your gut.
36:17This is exactly what I'm looking for for this dish.
36:20That's looking good.
36:21Gorgeous, chef.
36:21Beautiful.
36:24Guys, we're halfway.
36:25All right, chef.
36:26Halfway, yes.
36:28Check the rice.
36:28Check the rice.
36:29Oh, I can't check it.
36:30I got the burner down.
36:32The risk of using a pressure cooker is scorching the bottom and burning,
36:34and definitely have to have a little bit of trust.
36:36I'm not going to know if this rice is cooked or not until it's about two minutes left
36:39before plating.
36:40Risky.
36:42Flip that salmon carefully, okay?
36:43Yeah.
36:44Yeah, carefully.
36:45Jared does have a lot of things still to complete.
36:48Yeah.
36:49Oh, man.
36:51Jared.
36:52What?
36:53Rice.
36:53Oh, how much time, chef?
36:54We've got four and a half minutes to go.
36:56Right now, this is just coming down to trust.
36:59I just need to trust that this process is going to work.
37:01Just don't mess it up.
37:05Take it to the sink.
37:06Run water on it.
37:07Pressure cooker.
37:09I see Jared opening a pressure cooker while I'm about to start plating.
37:12Like, what are you thinking, dog?
37:14Taste everything.
37:15Double check and check again, yes?
37:18That's amazing.
37:19Good.
37:20Two minutes, guys.
37:21Here we go.
37:22Let's go.
37:22Beautiful.
37:23Final two.
37:24Start placing.
37:24How's it look?
37:25Are you happy with it?
37:26Fold it.
37:27Hell yeah.
37:28That's what I'm talking about.
37:29Come on, baby.
37:30Good job.
37:3160 seconds to go.
37:33There you go.
37:33There you go.
37:34Gorgeous, chef.
37:36Beautiful.
37:36That is a beautiful dish, chef.
37:3920 seconds, guys.
37:40Make sure that garnish isn't overpower.
37:42Oh, nice.
37:4410 seconds.
37:45Beautiful.
37:45Beautiful.
37:467, 6, 5, 4, 3, 2, 1.
37:52And stop, guys.
37:53Well done.
37:54Well done.
37:55Ah!
37:56Good job.
37:57That is anybody's game.
38:05Nice and riches.
38:06Welcome back.
38:10Right.
38:11Shall we?
38:12This is a beautifully cooked, glazed salmon,
38:15served with some blistered asparagus,
38:17a little crab pomme puree,
38:21finished with a parmesan crisp,
38:23with a fresh blackberry.
38:26Please, go ahead.
38:33The crab, the salmon, sauce, asparagus makes sense.
38:37The salmon is just a tiny bit overcharred.
38:42I love the idea of the crab below the salmon.
38:45It's very, very classic.
38:46And I love charred asparagus and or charred salmon,
38:49but I wish one wasn't as charred as the other.
38:54Right, next up.
38:56It's a cast iron pan seared salmon with an Asian slaw
39:00over a citrus rice for roasted mushrooms and a beurre blanc.
39:11This dish is a little bit basic,
39:14but everything that's on it is executed really, really well.
39:17There's just enough of the beurre blanc to make the rice sort of pop.
39:22The mushrooms cooked well.
39:23The salmon is perfectly cooked with a crispy skin.
39:25I would have loved a little bit more acidity
39:27in this vegetable slaw.
39:30Yeah, this is simple cooking.
39:32I would have just loved to see a little bit more refinement.
39:36It feels just a little bit clunky,
39:40but the flavors work well together.
39:43Richard, I'm going to start with you.
39:48Which dish will you be eliminating tonight, please?
39:53The dish that I'm going to be eliminating is...
39:59the roasted salmon with asparagus.
40:06For me, it came down to the crispiness of the skin.
40:12So this is the dish I am eliminating.
40:17That dish belongs to Machete.
40:25Oh, boy.
40:30Damn.
40:34Speechless.
40:36Wow, Machete.
40:37I have very much loved cooking with you.
40:40You bring such a joy and...
40:42Definitely a pleasure.
40:42...boisterous energy to Team Arrington.
40:44I know H-Town is going to be excited to have you back.
40:47They're ready to have me back.
40:48That's what it is.
40:48I'm sure.
40:50You know, I literally conquered my dreams.
40:53I came here.
40:54I did it.
40:55Whether or not, you know, I made it or not,
40:57I'm still a winner in my book.
40:58Say goodbye to your friends.
41:01Love y'all, man.
41:04Y'all better kill that .
41:05You got to.
41:06Oh, my brother.
41:07Oh, my God.
41:08Oh, Machete, I'm proud of you.
41:10We love you.
41:12Bye, baby.
41:13Hey, what's up?
41:13Hey, what's up?
41:14Machete, baby.
41:15Machete, get that haircut.
41:18Woo-hoo!
41:19Damn.
41:20I don't ever cry.
41:21So for me, this is, this is, they're not sad.
41:23It's not sad tears.
41:24It's happiness knowing that, like, man, I did it.
41:29Jarrod, well done.
41:31Feeling good?
41:32Feeling good.
41:32The team part of the competition is gone.
41:35It was nice.
41:36It was nice.
41:38You cook on your own.
41:40You rise independently.
41:43The chef.
41:44And you fall on your own.
41:46Right now, we have eight phenomenal chefs.
41:49We have no idea who's going to win this.
41:52It's that close.
41:53It's every chef for themselves.
41:55I'm here to win, and I'm no longer helping anyone.
41:59I'm helping myself.
42:00All of you, get some rest.
42:02Because trust me, next time, it's going to go down.
42:07Good night.
42:08Good night.
42:09Good night.
42:10What does it mean?
42:10Get some rest.
42:11It's going to be Team Blaze now.
42:13Forever, Team Blaze.
42:13Trailblaze forever.
42:14Let's go.
42:15Blues on the top.
42:16Blues on the top.
42:16Good job, dude.
42:19Blues on the top.
42:19Blues on the top.
42:21Let's go!
42:25Next time on Next Level Chef.
42:27The team part of the competition has gone over.
42:30Wow.
42:30You're going to be fighting it out up close and personal.
42:33It's hand-to-pan combat.
42:35Woo!
42:37Woo!
42:37Go!
42:38Did you see Cole jump on that platform?
42:40Nice.
42:40This is insane.
42:42It's hot.
42:43If you need it, I need it more.
42:45That little brat really did me dirty.
42:47You have this.
42:48You want the best dishes right now.
42:50I'm one step closer to fighting for my life here.
42:53Raaaaaah!
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