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00:01Previously on Next Level Chef.
00:03This season I've built my team around the young,
00:05promising hot shots.
00:06Go, go!
00:07My chefs, they're hidden gems.
00:09That's what I'm looking for.
00:10I'm making, like, the silliest mistake.
00:11Misty, you gotta go!
00:13The winning dish, Bobby.
00:15My strategy, we're gonna put good people up
00:17and knock people out of this competition.
00:18Austin.
00:19What? Wow.
00:20My shallots are burning.
00:22Scrap the entire pan.
00:24Misty, say goodbye to your team.
00:26And tonight, who knows barbecue?
00:28That's my .
00:29It's like the grill's gone wild.
00:31What?
00:32Gordon, you're young, inspiring blanks.
00:33We are smoking down here.
00:35Oh, yeah, we are.
00:35Next level speed right now.
00:37I'm chicken's raw.
00:39I'm in full-blown panic mode.
00:41Blasting.
00:42This is not your backyard barbecue.
01:00Welcome back, guys.
01:01Hello.
01:02Good morning.
01:02Good to see you all.
01:04Yes, sir.
01:07How is everyone feeling?
01:09Good.
01:09Right.
01:10Time for your next challenge.
01:12All of you are gonna feel the heat today,
01:14because we are about to have a next level cookout.
01:19Who loves barbecue?
01:21Yeah.
01:22Yeah.
01:23Listen, nothing is more American than a good old-fashioned backyard barbecue.
01:28Everything tastes better when it's cooked on a grill.
01:31But here's the thing.
01:32Every country and cuisine around the world cooks over an open flame.
01:37I'm so excited to cook barbecue.
01:39I love fire.
01:41Don't tell my mom, but I'm pretty much a pyro at heart.
01:43And cooking over an open flame, that's my .
01:46All of you, I've got 30 minutes to create a next-level barbecue feast.
01:51It could be inspired from any country, anywhere in the world.
01:55It's like grilled gone wild.
02:01Richard, keep your top on.
02:05Done right, barbecue is incredible.
02:07That's right.
02:08When it's done wrong, it's inedible.
02:12So you've got to stay in control of your fire.
02:16Okay, Team Errington, thanks to Bobby, we are heading to that top-level kitchen today.
02:21Wait till you see the grills we have up there.
02:23You've got new grills up there as well?
02:24Yes, we do.
02:25Set my chefs up.
02:27I mean, you won't be able to see them because you'll be in the basement.
02:29But I'll show you over the platform if you want.
02:31Oh, my God.
02:34Barbecue is not meant to be fancy, right?
02:36As long as we have fire, we have chance.
02:38Yeah, exactly, Chef.
02:40All right, guys, head to the elevator and I'll see you up there shortly.
02:43Bobby's Angels.
02:46Bobby and the Girls?
02:47Oh, my God.
02:48There's a handful of titles that are being tossed around.
02:50Bobby's Angels.
02:51Naisha's Ninjas.
02:52Bobino and the Girls.
02:54We're working on the title.
02:58Let's party.
03:00This is a barbecue, guys.
03:01This is, by definition, the most fun we're going to have.
03:04Papa.
03:05I'm so excited to be at the top level where you have every single thing available to you.
03:10I love you.
03:11We have these beautiful Japanese girls.
03:13They maintain their heat very well.
03:15It's perfect.
03:16I can do something good with this.
03:18Come on, shut up and calm down.
03:19You better grab right all this excitement you've got going on.
03:22It's the best place you want to be making any dish.
03:25You have everything there.
03:26This grill is also beautiful.
03:27They're all sexy.
03:30Wow.
03:31Yeah, baby.
03:31Hey, yo.
03:32Nice.
03:33So we can grill here and there.
03:36The middle kitchen feels like home.
03:38And I love barbecuing at home.
03:40Barbecuing is my thing.
03:42Really wish we got those Japanese grills.
03:44Yakutori?
03:45Yeah.
03:47Woo.
03:48Look at this.
03:49You knew they were going to give us wire racks.
03:51Oh.
03:51You know, it is just as as I remember.
03:56Woo.
03:56So wire racks.
03:58All right, this is going to be some ghetto-style grilling right here.
04:01So right over the flame.
04:05Oh.
04:06There's always a revolution that started from the poor people and the bottom.
04:11And I think we are that revolution.
04:13Let's go.
04:14Let's go.
04:15Viva la Ramsey.
04:19Good luck, you guys.
04:20Because you're going to need it.
04:21Yeah.
04:22I am ready.
04:23Let's go.
04:24Let's go.
04:25All right, come over.
04:26Come over.
04:26And we are truly in the basement.
04:28This grill.
04:29We haven't got the plush equipment.
04:31Bricks and crates aren't exactly a backyard grill.
04:34But we'll make it work.
04:36Yes, Chef.
04:36We've just got those marks.
04:37Those grill marks, which gives it that flavor.
04:39Line up.
04:40Come on.
04:41All right.
04:42Go, Team Blaze.
04:43All right.
04:44How we doing?
04:45Good, good, good.
04:45OK, grilling.
04:46You see where the grills are?
04:48And you saw these two grills over here, right?
04:50Yes, Chef.
04:50Yes, Chef.
04:51All of you have cooked on a grill before.
04:52Some of you, I know, specialize in it or really, really love it, right?
04:55Great thing here is this is a technique challenge.
04:57This isn't a genre challenge.
04:59So whatever food you cook, you work it into a grilled item.
05:02All right.
05:02That's great.
05:03OK, line them up on the wall.
05:04All right.
05:07There we go!
05:08There we go!
05:08There we go!
05:09There we go!
05:10Ah!
05:10It's barbecue day!
05:12Ah!
05:12Ah!
05:13Ah!
05:13Team Errington looking very strong.
05:16You should be happy and proud of yourselves.
05:18Everyone's going to be vying for this spot.
05:20But you're going to hold it down, right?
05:21That's right.
05:22All right, guys.
05:23Line up.
05:23Let's go.
05:24Here we go.
05:27All right, guys.
05:28Get ready.
05:28The 30-minute perfect barbecue dish.
05:31Go!
05:32Go!
05:32Go!
05:32Go!
05:33Look at the proteins on top.
05:35There's so many options for so many different things.
05:37And it's a little overwhelming.
05:39But it's a barbecue challenge.
05:41And I'm just staring at these two chicken thighs.
05:43That is mine today.
05:46Grab ingredients.
05:48Supporting ingredients, right?
05:49Grab the New York steak, and I'm like, oh, my God.
05:51That is what I wanted.
05:53There's beautiful cabbage, mushroom.
05:55I'm grabbing cabbage.
05:56That really wasn't the direction I was thinking of going in today.
05:59But time is ticking.
06:00Bring flavor, right?
06:02So I just start grabbing.
06:04Grab, grab, grab ingredients, guys.
06:07Okay.
06:07Don't let a great protein fall to the basement.
06:10It happens all the time.
06:11Yep.
06:12Go, Ty.
06:13Go, go, go, go, go, go.
06:14I'm like, oh, hell no.
06:15Don't want to cook alligator.
06:17So I immediately grabbed the beef rib.
06:19I hope somebody on the basement gets that.
06:21Because good luck.
06:22Game hen is a nice one.
06:23A pork loin up here.
06:25That's chicken in the back.
06:26Chicken in the back.
06:26Chicken in the back.
06:27Oh, .
06:28I grab the pork loin, and I see peaches after that.
06:32Peaches and pork on a grill.
06:34Let's go.
06:36Scallops.
06:37I grab the scallops, but then I see pork belly.
06:40I've cooked pork belly so many times.
06:41So I put the scallops back down.
06:43I grab the pork belly.
06:45Let's do this.
06:46You can grab it.
06:47It's yours.
06:47Grab it.
06:48Grab it.
06:49Ah.
06:50Right, get fired up, guys.
06:51Smart grabs.
06:52Smart.
06:54Yo!
06:55Let's go, let's go.
06:56Scallops.
06:57Yo, grab those scallops.
06:57Oh, my God.
06:58Lamb hearts.
06:59Woo!
07:00I've never even seen a lamb heart, but I love working with different organs.
07:06Aha, yes.
07:07And usually those, like, weird organs are very delicious.
07:10Frozen tilapia.
07:11I see that tilapia.
07:12And that was something that I was like, I've cooked that before.
07:14My goodness me.
07:15So I'm reaching for it.
07:17Grab it.
07:18I have it in my hand.
07:19And then...
07:19No!
07:20Ah, my goodness.
07:22Ryan just snatches it out of my hand.
07:24That's definitely my fish.
07:25Meg, no disrespect, but I had to.
07:28I grew up near the ocean.
07:29I'm not letting no seafood by me.
07:31You don't have time to argue about it.
07:33You have to pivot real quick.
07:35And the only thing left was gator nuggets.
07:38Well done.
07:39Well done.
07:41Alligator, come on.
07:42Guys, your 30 minutes start now.
07:45It's a barbecue.
07:47Don't get complicated with the execution, okay?
07:49Alligator.
07:50This was a bad idea.
07:54I don't cook a ton of meat at home.
07:56What in God's name am I going to do with that?
07:59What the actual hell?
08:06Right, Meg.
08:07Alligator.
08:08Alligator.
08:09Love that.
08:09Do you?
08:10Yeah, it's almost like a sort of stringy chicken.
08:13Okay.
08:13Right on the grill, exceptional.
08:15I'm from Minnesota.
08:16We don't have gators.
08:18Don't run with knives.
08:20Okay, ba-da-bing, ba-da-boom.
08:22Beatrice, what'd you grab?
08:23So excited, chef.
08:24Yes.
08:24I got a great grab.
08:25Oh, hearts.
08:26Hearts.
08:29So we go down that, like, sort of Peruvian, grilled.
08:32Yes.
08:32I think I got some skewers right here.
08:34I think I'm going to line it up, marinate it, get some honey dark rum glaze.
08:37Love that.
08:38Glaze it on there.
08:39Love that.
08:39Make a potato salad with some fennel.
08:41It's going to be delicious, chef.
08:42There's something so unique about turning something that sounds so bad into something that's
08:47so enjoyable.
08:48Five minutes gone, guys.
08:5025 minutes to go, yes?
08:51Heard, chef.
08:55I love that smell of a grill firing up in the morning.
08:58Let's go, Team Blaze.
09:02Let's get it, brother.
09:03Yeah, bro.
09:03Yeah, bro.
09:05What's up, Jeff?
09:06Hi, chef.
09:06I'm going to do a pork belly, so I'm going to do a gochujang glaze.
09:09Get a little bit of charred smokiness.
09:10I don't want it to be too barbecue.
09:12No, no, it's okay.
09:12Grill them, but don't overcook this guy.
09:14Okay.
09:15All right, I love it.
09:15Good idea, Jeff.
09:16Yes, chef.
09:17Megan.
09:17Yes, chef.
09:18So you got a game hen.
09:19I got a game hen.
09:20What I really wanted to focus on was, like, more of a Hawaiian-style hulihuli chicken.
09:23Most of all, one of my favorite items.
09:25I spend my birthday in Hawaii every single year, so don't let me down with this one.
09:28My brother-in-law's from Hawaii.
09:29Okay.
09:29I want to make sure I represent his background on this one.
09:32I think you will.
09:35Next-level barbecue dishes.
09:36Come on, team.
09:37You earned the space in the top level.
09:39Stay up here.
09:40We got the best kitchen, the best ingredients, guys.
09:43Let's make this happen.
09:45Natalia.
09:46Hi, chef.
09:46You grabbed a beautiful ribeye?
09:48Yes.
09:48Beautiful ribeye.
09:49Tomatoes, onions, garlic, so I'm going to make a salsa.
09:51It's giving me Latin California essence.
09:54Yes.
09:55I think I have salsa running down my veins.
09:57I make salsas, like, every other day.
09:59All of our food has salsa.
10:01Like, we'll be eating salsa in our cereal, like, if we could.
10:05Salsa in the baby bottle.
10:07Having fun, baby.
10:09Having fun.
10:10We staying in the top?
10:12We staying in the top, baby.
10:12Let's go.
10:13We staying in the top.
10:14All right, Cathy.
10:15Where are you taking us?
10:16I got a New York strip.
10:17So I am doing a nice beer and soy barbecue sauce.
10:22A little Asian inspiration.
10:23Yes.
10:24Smart.
10:24And a nice cabbage salad.
10:25So it's going to be important to get your sauce going and get your steak going, right?
10:28Yes.
10:29And don't forget, you also have this grill back here.
10:31Heard.
10:32Okay?
10:32Yes.
10:33Winning dish today, Cathy.
10:34Yes.
10:34Keep going, girl.
10:35Thank you, chef.
10:36You got this, Cathy.
10:37You absolutely have this.
10:39Whisk.
10:40Whiskey business.
10:43Miss Becca.
10:44Hello.
10:44What are we working with, girl?
10:46I blended up some of the pineapple into the hoisin sriracha sauce.
10:49Pineapple, hoisin sriracha.
10:50Oh my God.
10:51Amazing.
10:51And then we're going to go ahead and marinate the chicken thighs in there and then get them
10:55on the grill.
10:56Familiar with grilling?
10:57Um, so I've actually never used one of those grills.
10:59Yes.
10:59So you can actually move some of the coals to one side.
11:03This can be more of your searing side.
11:06Okay.
11:06I've seen these grills in TikTok videos and on TV.
11:12They are like the top of the top.
11:13So cool.
11:15Get that protein cooking soon, right?
11:16Yeah.
11:20Miriam.
11:20So this is the bison, right?
11:22Yeah.
11:22Okay, great.
11:23I am very excited to be doing this.
11:26Okay.
11:26I am going northern Pakistan.
11:28Okay.
11:28A lot of the grilling items are served on a flat bread.
11:31Okay.
11:31So I'm thinking naan.
11:33I love it.
11:33All these flavors work.
11:34Yep, I'm thriving today.
11:36Let's make it happen.
11:37Real quick, a lot of you will cook very spicy food.
11:40Today's the day to bring the heat, guys.
11:42You got it, chef.
11:44All right, Brandon.
11:44How's it going, chef?
11:45Good.
11:45How are you?
11:46I'm great, thank you.
11:47Now you're looking really confident.
11:48Absolutely.
11:49I love to grill.
11:50So what are we doing here?
11:51All right, so I got a beautiful little pork loin here.
11:53And I was thinking about doing a grilled peach and green olive relish.
11:56Okay.
11:57I love the flavor of char.
11:58Yeah.
11:58The beauty of it.
11:59I love smoke flavor.
12:01It's...
12:02Okay.
12:02Dude, I can see the passion on your face when you're talking about it.
12:05I love it.
12:05I love it.
12:0610 down, 20 to go.
12:08How are we feeling, Jeff?
12:09I love it.
12:11I'm feeling it.
12:11I'm feeling it.
12:12In the backyard with the kids?
12:13Oh, yeah.
12:14We're in California, right?
12:14This is it right here.
12:15I love gochujang.
12:17Oh, pork belly.
12:18Listen, it's no joke.
12:20This is the team of heavy hitters up here.
12:22We got to take down those young guns downstairs, okay?
12:26You got it, chef.
12:27Trust me.
12:28Listen, they're gunning for you.
12:29They're good.
12:30Let's get it.
12:31I am not afraid.
12:34What the...
12:35What the hell is this?
12:37This is not an over-elegant dish.
12:40We just want some deliciousness with grills, yes?
12:43Right, Arnav, what did you grab?
12:45Uh, so I got eggplant, some zucchini.
12:48So I'm just gonna roast up...
12:48Hold on a minute.
12:49Look at these.
12:50The scallops.
12:50Beautifully done, right?
12:52Beautiful scallops.
12:52Got scallops.
12:53Let that come to the basement.
12:54Come on, what?
12:55That's a godsend!
12:56I would love to be on that top floor, like, with that nice, beautiful grill.
12:59With barbecue, you have to have great equipment.
13:02You want to get those nice sears.
13:03Those scallops will need at least three minutes on that grill, okay?
13:06All right.
13:06But getting scallops in the basement speaks volumes to why the other team should not be in those
13:11upper-level kitchens.
13:12Scallops came down to the floor.
13:15We are smoking down here.
13:17Oh, yeah, we are.
13:17This time, yes?
13:18Yes, chef.
13:19Really smoking.
13:20Keep it going, guys.
13:21Yes, chef.
13:22Because we're gonna smoke those two floors above us.
13:24Hell, yeah.
13:24They're gonna be like...
13:25Exactly.
13:26Because guess what?
13:26That heat rises.
13:28They're gonna be feeling the heat.
13:29You tell them.
13:30That is...
13:31Beatrice.
13:32Hey, smoke rises!
13:38Mama loves you.
13:39Cook like a champion for me, please.
13:42All right, guys.
13:43It's time for the mid-round drop.
13:44Yes, chef.
13:45What side dish goes with every great barbecue meal?
13:49Cornbread.
13:50That's a curveball.
13:51Grab two to three items to make a beautiful cornbread.
13:55Cornbread.
13:55Cornbread.
13:56Error.
13:57Error.
13:58How do you make cornbread?
13:59I'm like, what the ?
14:01Platform's not staying here long, guys.
14:04I have no idea what I'm doing.
14:07Guys, listen.
14:08Mid-round drop.
14:09You gotta run to the platform right now.
14:10You have to make a cornbread.
14:11You can grab two or three things.
14:13You have to make a cornbread?
14:14Two or three things.
14:15What?
14:15Are you kidding me?
14:16I've never made a fresh cornbread in my life.
14:20This is time away from my pork belly.
14:22And honestly, how is this gonna incorporate with my Korean dish?
14:26If you can grab it, it's yours.
14:28Guys, it's time for the mid-round drop.
14:30What goes well with the barbecue?
14:32Cornbread, okay?
14:33Cornbread!
14:33Don't get too complicated.
14:35What's gonna go best with your dish, okay?
14:38There you go.
14:3915 down, 15 left.
14:42Beautiful, girl.
14:43Crosshatch, other side.
14:44Yep, you're good.
14:45Perfect, perfect, perfect, perfect.
14:47It's just not looking like a batter of any sort.
14:52Come on, Becca.
14:53I've never made cornbread in my life.
14:55Don't freak out, everybody.
14:56Relax.
14:57It is all okay.
14:59I never made cornbread before, chef, so I'm just a little worried.
15:02I need to get this going, my love.
15:03Yes.
15:04Get your steak on and then make the cornbread.
15:06Okay?
15:06Okay.
15:06Always.
15:07Yep, yep, yep.
15:10Ten minutes left.
15:12Behind.
15:15Beautiful.
15:16All right, listen, cornmeal is in the pantry.
15:18Chef, I don't know how to make a cornbread.
15:19Okay, I'll help you make a cornbread, all right?
15:21I've used the little packets, the little boxes, but I've never made it fresh.
15:25Does this need to be more watery, less watery?
15:27So the pork belly's sitting on the grill.
15:29I can't tend to it.
15:30I have to make this cornbread and figure out what vessel to put it in, throw it in the oven
15:35and make sure that doesn't burn.
15:37The main thing is getting that pork belly cooked, right?
15:39Yes.
15:39Okay.
15:39Thank you, chef.
15:40And now I've got to run over and pay attention.
15:43There's just so much going on right now.
15:45The protein is the most important here.
15:48Focus on the grilling.
15:52Eight minutes, guys.
15:53Eight minutes to make a dream barbecue dish.
15:56Check your temps, guys.
15:58The cornbread sitting in the oven, and I'm finally getting my chicken on.
16:02But the grill's just not hot enough.
16:04I've never cooked with them, and so I'm not quite sure, like, how to get it hot on one side,
16:08how to get it cool on the other.
16:10Dude, my chicken's raw.
16:12No.
16:13Time's ticking down.
16:15I'm in full-blown panic mode at this point.
16:18Turn on the fire.
16:19Blast it.
16:20It's on as high as it's gonna go.
16:21I should've just got the chicken out earlier.
16:24Oh, my God.
16:33It's just raw.
16:34I want color on this chicken.
16:36Get it on there.
16:36On here?
16:37Is this hot?
16:37This doesn't feel hotter.
16:39Get some heat.
16:40Okay.
16:41The oil's the conduit, okay?
16:42Okay.
16:43It's a grilling challenge.
16:44I know they're gonna want to see some sort of grill mark or char or something.
16:47But it's raw, and I can't serve that to be chef.
16:51I just need to get it cooked.
16:55What the ?
16:57I'm excited!
16:58How do you feel?
17:00I love that.
17:01Yay!
17:02I've never seen this exciting.
17:03What is it with you with lamb hearts?
17:04I don't know.
17:05I just really am excited to use this.
17:07It's the toughest ingredient, and you're excited to use this.
17:10Good.
17:10Call me the queen of hearts, am I right?
17:13A lot of people think, oh, she's just some girl who thinks cooking is cool.
17:17It's like, no.
17:18I put in the blood, sweat, tears.
17:19I put in everything.
17:21That's delicious.
17:22Light as well, right?
17:23Mm-hmm.
17:23Really, really good.
17:24So, to have Chef Ramsay saying, this girl can cook.
17:27It's like, yes, I can.
17:29I've been trying to tell you guys for so long.
17:32Guys, you are my young bloods down here.
17:34You're cooking with energy.
17:35I love it, yes?
17:36Heard.
17:37Heard, Chef.
17:38Gordon!
17:39Yes?
17:40You're young guns firing blanks down there, or what?
17:43No, they're not firing blanks, Richard.
17:44They're doing well.
17:45Don't you worry.
17:45Focus on your team.
17:47Firing blanks?
17:48Thanks for the scallops.
17:50Keep an eye on them, I know.
17:51Yes, Chef.
17:55Five minutes left.
17:56Yes, Chef.
17:58You salted the game head, right?
18:00Yes, Chef.
18:00Okay.
18:01God, it smells good over here, guys.
18:04Looks beautiful.
18:06Very, very close to plating time.
18:07Hey, Chef.
18:08We're thinking about the visuals, what this looks like on the plate.
18:12Jeff, you're spending a lot of time over there.
18:14Yes, Chef.
18:15So just make sure that we don't obliviate that pork on there, right?
18:18Yes, Chef.
18:19Going into this, I thought it was gonna be kind of like, you know, you're back in your backyard,
18:23you're grilling, you're having a good time relaxing.
18:26No, no, no, no, no.
18:27Okay, Jeff, you're all the way over there.
18:28Your asparagus is all the way over here.
18:30You gotta dance.
18:30You gotta dance a little, okay?
18:31Thank you, Chef.
18:32Making me nervous a little bit.
18:34This is chaos.
18:35This is mayhem.
18:36This is definitely not your backyard barbecue.
18:40Four minutes left.
18:41Where's your plate, Kathy?
18:42I'm hearing the time go lower.
18:45I am stressing.
18:47Keep going, girl.
18:48Make sure you're happy with your dish.
18:49I heard, heard, heard.
18:50Thank you, Chef.
18:51Chef Arrington expects chefs to have that conviction and that drive.
18:55Next level.
18:56Next level.
18:57Speed right now.
18:58You got it, Chef.
18:58Heard.
18:58I just have to be more, like, methodical and shake off this pressure.
19:04I need you to move about seven notches faster.
19:07Come on!
19:08Let's go!
19:08Be smart, you man.
19:09Be smart.
19:10Be sexy.
19:11Stay focused.
19:13Believe in yourself?
19:14Yes.
19:14I believe in you.
19:16Time is ticking.
19:17And I'm just slicing vegetables.
19:20Oh!
19:21Can I get a medic?
19:22I sliced my freaking thumb.
19:25It's like immediately bleeding and I'm just like, great.
19:27You gotta keep going.
19:28And I'm, like, touching my form bread.
19:30I'm like, okay, it's good.
19:31It's done.
19:31Like, are you done?
19:32Can we go?
19:33Please?
19:34I'd rather have no hands and nothing on that platform.
19:39Okay.
19:42Beautiful scallops.
19:4430 seconds.
19:45We're gonna start the dress.
19:46One stunning portion, okay?
19:47Yes, Chef.
19:49I'm afraid these are gonna catch on fire.
19:50This grated grill.
19:51It's scary.
19:52Ah!
19:54He's trying to sabotage me.
19:55And it's the protein, so it's the star of the show.
19:58How's this gator looking?
19:59You think?
19:59Uh, yes, good.
20:00Don't you do this on the van?
20:03Not open flame.
20:05Two minutes to go.
20:06You can start plating.
20:07I don't know if it's done.
20:09My boyfriend has experience with barbecuing.
20:11I just watch.
20:17Platform's on the move.
20:17Heading to the basement, guys.
20:19There's no time left.
20:20You have to put something on the plate.
20:22You have to put something out.
20:23When I looked over to the cabbage, I was like,
20:25oh my gosh, I didn't even start pickling that yet.
20:28I don't have time to fix this right now.
20:30I just have to keep going.
20:32You are my team.
20:33My hidden gems.
20:34The most talented chefs.
20:36Yes!
20:37We got this.
20:38Bring the plate to here, so it's the last thing that you do.
20:40Okay.
20:40Do not miss that platform.
20:42I'm just staring at these two chicken thighs,
20:45praying to God that they finish,
20:46as the time is counting down.
20:52Platform's here.
20:52Bring it home.
20:53Yes, chef.
20:56Meg, get on there.
20:57Now.
20:58Get on the platform.
20:59Now.
21:00Beatrice, go.
21:01On up.
21:03Behind.
21:03Behind.
21:04Well done.
21:05Well done.
21:06Yes.
21:06Yes.
21:07Well done.
21:08Go.
21:09Well done.
21:10Go.
21:12Yes.
21:13Listen, no one on Team Blaze is going to miss a platform, right?
21:16Not today.
21:17Platform's here, guys.
21:18The platform is here.
21:20Don't forget the cornbread element.
21:22Let's go, Team Blaze.
21:23No missed platforms today.
21:25Come on.
21:26Make it, make it, make it.
21:26Get it.
21:32Platform's here, guys.
21:39I don't know if that chicken's cooked.
21:40You know, it's over open flames, so you have to really understand where the hot spots and the grills are
21:45and how to move your meats around.
21:46And so, I'm hoping it's cooked.
21:49Telling myself, like, get on the plate. Get it on the plate. Get something on the plate.
21:53Get it.
21:54Go, go, go, Becca. Go, go, go, go, go!
21:57Come on.
21:58Come on.
22:05Go, go, go, Becca. Go, go, go, go, go, go!
22:07You got it, you got it.
22:08You got this.
22:08You got it.
22:09Yes, Becca.
22:10You got it.
22:10You're fine.
22:11Don't be sorry.
22:12Don't be sorry.
22:12Don't be sorry.
22:13How do you feel?
22:13How do you feel?
22:15I know.
22:15I know.
22:16I know I know oh
22:28Well done seriously, we were cooking with gas man literally, but I am excited to dive in here very excited
22:36Okay, since we're so excited. Can we start at the top? Oh, please love that save the best to last
22:41I'll do that any day, okay
22:44Oh
22:44First up we have a grilled swordfish skewer the chef cooked this on the Japanese grill and is serving the
22:51cornbread with
22:52Beautiful pomegranate molasses butter to sort of spread on top. I think one of the most difficult proteins to cook
22:58on the grill swordfish
23:00It's so unforgiving. This is cooked beautifully. I love the cornbread
23:04Next up a skirt steak skewer served with a fondant potato. The steaks cook perfectly but the crunch the heat
23:11I've never seen a fondant potato on a barbecue. It's good
23:15Next up we have a ribeye. This is served with a salsa and cucumber and red onion salad on the
23:21side
23:21We said backyard barbecue, but this is more of a restaurant that specializes in barbecue, right?
23:27I love the salsa someone really knows what they're doing. It's this next level
23:32Next up we have a New York strip steak with a bit of asparagus and red cabbage salad
23:40At New York strip good color
23:42Bad finishing and it's a shame that red cabbage is on there and it's raw pickle it
23:46The glaze is definitely overpowering and the cornbread is reading dense basic. Absolutely. I agree
23:55Okay, next up. This is a chicken thigh with a sriracha hoisin glaze served with jalapeno cornbread
24:03Chicken needs more color in there. It doesn't look like it's been grilled. It needs more color chef. It's not
24:08undercooked, okay
24:09But it's not cooked thoroughly. Yeah, I mean when you're grilling you have this opportunity to have this charred meat
24:13next to these colorful sauces or salsas
24:16The whole dish is just sort of like one tone. I do not want to go into an all-the
24:21-nation realm because of chicken thighs
24:28Shall we middle floor rich all right middle floor it will start off right here. You guys you're gonna love
24:32this one. This is a spatchcock game hen
24:35Hooli Hooli style with a carrot pomegranate and pineapple slaw
24:40Wow this person's barbecued multiple times of a color on the poosan the baby chicken is delicious
24:46For me, this is a hard ingredient to grill
24:49But what works all these charred notes of a fabulously cooked game hen I used to live in Hawaii and
24:56would stop roadside for this chicken often and this is
25:00Incredible. I love the charred notes. That's what barbecue is all about
25:05This chef made a corn flatbread with spiced bison and a mint chutney
25:11Delicious cooked beautifully really good pivot there with the cornbread. It's like a beautiful stunning naan
25:16I would love a little squeeze of aioli to sort of keep waking it up a bit
25:21Okay, move over here. These are some gochuchang glazed pork belly skewers with an asparagus kimchi
25:27This is a little bit overcooked. It's a little bit too dry unfortunately
25:31Pork belly with these delicious bold incredible flavors. I think it's really smart. However, I'm a little bit let down
25:37that it wasn't transformed other than adding asparagus
25:42All right, this is the beef ribs potato salad with corn and mushrooms
25:47So beef ribs, that's the number one go-to
25:50Protein for the barbecue. Yeah incredible beef here the potato salad itself. I think that is a classic amazing approach
25:58Last up a barbecued spiced pork loin with a peach and okra salad
26:05Spot-on cook on the pork against this incredible peaches side
26:10What a lovely combination pork and peaches really good color on the pork a tough one no fat in there.
26:16So proper barbecue pork right there
26:19Right, I'm excited to invite you to to the basement
26:22Brace yourself. Are you?
26:53Yes, I have
26:53Blackened seasoned slap here serve over grits
26:56Yeah, I mean it's a really tough fish to throw on a grill it flakes really really easily
27:00So I think the chef did a great job cooking that's a lap here fish and grits classic next up
27:05We have these lamb hearts and these were butterflied marinated
27:10Sort of spicy glaze the heart can eat like filet mignon quite honestly
27:15Wow really blown away by this presentation and how the lamb heart is cooked just a smart dish
27:21I mean, I love sticky sweet barbecue sauce and I don't know if Kansas City should start putting lamb hearts
27:27on barbecue menus
27:29But I'd suggest it that is a really really fun unique taste right there
27:34Tasting like a wagyu steak. It's that good. I'm gonna start a whole barbecue line after this bottle of a
27:40sauce
27:42Finally another scary protein which was to be expected down in the basement
27:46So it's an alligator so with a classic slaw and we smashed purple fur potatoes
27:51Yeah, I mean I have restaurants in Florida, so I'm pretty used to cooking some gator
27:55It's a little bit dry, but I'll tell you what the slaw that's next to it. It's fantastic. I don't
28:00think it's dry. It's delicious
28:01It's cooked beautifully. I love this dish these hush puppies on the side or textbook
28:06Really well done Richard nation. I have a lot to discuss. Excuse us, please. Shall we
28:15I
28:16Poor belly a little overcook for me
28:17I don't know why this chef cut the pork belly first because you know that the pork belly's got so
28:22much fat. It's gonna shrink
28:23I think my pork was dry
28:24But listen if we're going in we got the town to come up strip steak
28:29I just think that this is just very pedestrian. I agree very basic. It's just there's nothing else on it
28:33Yeah, I agree with you. Raw cabbage. No well. Yeah. Listen if you do cabbage pick it lit, right? Yeah,
28:38yeah
28:38A hundred percent. It's a grilling challenge not a make a mediocre home meal challenge. Yeah, I agree with you
28:43chicken thighs
28:44Great disappointment if there's one protein that really grills beautifully better than a lot of those proteins thighs
28:50But there was nothing to hold on to listen like everything was just beige on it. It's disappointing
28:58Oh
28:59One of the best tasting things of the whole challenge to me was that game hand I absolutely agree
29:03But let's be honest the lamb hearts has to be the showstopper that for me is in the morning dish
29:08very difficult
29:09Hold on the game hand. That's the dish I'm ordering at a restaurant
29:12It's easy. Don't forget about the ribeye guys. I know you're battling over levels now
29:16But we cannot forget how much grilling technique on the ribeye
29:19They look like they're going at it. The ribeye was delicious delicious
29:23It's a steak and we're really debating in there. I know this is intense
29:28All due respect. It's a two-dish race. Are you kidding me? Game hen? Thank you. Are you guys in
29:35an alliance now?
29:36Oh, is this gonna be like this all season great
29:47Right all of you well done seriously each floor had a standout dish
29:52but the dish that won the challenge today and safety for the entire team is
30:04The lamb hearts
30:11I am the queen of hearts team Ramsey back on the top where we belong in that next challenge
30:18I cook that in the basement in 30 minutes
30:21with no planning
30:24Head back to the lounge so proud of you
30:26Yes chef
30:27Good job team Ramsey
30:31Now for the part we all dislike
30:34Richard and Aisha each of you will have to nominate one individual from your team to head into tonight's elimination
30:42Naisha please
30:44I have two dishes that weren't quite successful today
30:49The person that's going to be heading into this elimination is
30:52I'm a hundred percent confident that I'm going in
30:55I'm like mentally prepping myself
31:03Kathy
31:04Wow
31:06I just didn't think it was going to be me but
31:08I just have to continue like roll the punches and just like figure out what I'm going to do
31:12I have a second chance and I need to like
31:15pick myself up and
31:17dust myself off and get my mind right
31:19Kathy I need more from you
31:22Kathy she's an incredible chef
31:24But you know she does things that trip her up sometimes
31:27The more she cooks the stronger she's going to get
31:30Right this competition
31:32It's a proving ground
31:33I want you to want to prove this to me
31:36Yes chef
31:38Tough
31:39It's very tough
31:41Richard going up against Kathy
31:43Okay team blaze I'm going to cut right to the chase here
31:46And I'm putting into this elimination
31:51Jeff
31:53Pork belly got away from you
31:55I know that you can win in the elimination
31:57I also know that you happen to have the immunity pin
32:02If you use the pin and turn it in
32:04I have to choose someone else on the team
32:06To head into the elimination cook
32:07The choice of course is yours
32:11I don't want to take my chances at this early of the stage
32:15So I'm going to be using my pin
32:17Wow
32:18Okay bring it up Jeff
32:20I hate the fact that I have to use it so early in this competition
32:24It does suck that
32:25Yeah you have to
32:27You know send someone else in for your mistakes
32:32We're going to continue the trend that we started last time
32:35Awesome
32:36By sending in heavy hitters into the elimination
32:40So going up against Kathy I'm sending in
32:45Oh no not me on the chopping block again
32:49Brandon
32:50Let's go
32:53Bloody hell
32:54Richard's boasting about these heavy hitters
32:56But if you keep on playing those cards
32:57It's going to come back to bite him on his tiny little ass
33:00He's got to stop playing these big guns
33:02Because sooner or later Richard Blaze is going to run out of ammunition
33:07Head on upstairs and take Kathy down
33:09Heard
33:09A lot of people are like
33:11Oof Brandon
33:11Like he's so good
33:12I don't give a about that
33:13I'm not letting that get into my head
33:16Okay Brandon
33:17Kathy
33:19This last challenge was all about grilling proteins
33:22For this elimination showdown
33:25We're going to keep it light
33:26Because we are going vegetarian
33:29Let's go
33:31You'll both have 20 minutes to create a next level dish using cauliflower
33:40I've been known to do some sexy things with cauliflower so she better be ready
33:44All of you head the elevator and I'll see you on the top
33:47Let's go Kathy
33:47Good luck
33:48I know you can do this
33:48Focus
33:49Thank you chef
33:50Brandon listen you got this big flavors okay
33:54I'm sending in champions, warriors, gladiators heading into the elimination
33:58I hope it's a strategy that works
34:00If it backfires though
34:02It'll be a bad day for team Blaze
34:06Let's go
34:06I'm confident going into elimination
34:09People may think that I'm an underdog but like wait
34:12Because now the bad bitch Kathy is back
34:16Right guys come over
34:18It's intimidating going against professionals you guys
34:22Especially him
34:24Chef Blaze sent me in to do a job
34:26I'm going to do my job
34:2820 minutes to create an elevated next level cauliflower dish
34:32The very best look on your map
34:34Get set
34:36Let's go
34:3720 minutes guys
34:44What are you looking for Brandon?
34:46Talk it out
34:46Let him focus right now
34:47Let him call for us
34:49Chilis, garlic
34:51Amazing mushrooms there as well
34:53Morels, chanterelles, trumpet mushrooms
34:55Rainbow chard
34:57You can build the flavors as you go
35:00Grab another one
35:03Yes
35:04Woohoo
35:05My man does it with style
35:07I know Brandon is a tough, cocky competitor
35:12A little too cocky for my, you know, taste
35:15But you never know
35:17You think that you're a top, top, top person
35:19And then bye, you're going
35:21Young man, tell me about the dish
35:23Where are we going?
35:23What's the inspiration behind this?
35:24I am going to try to do cauliflower a couple of different ways
35:28Okay, how many ways?
35:29Two or three, depending on what time is looking like
35:31I'm going to do a nice little cauliflower puree
35:33Good
35:34I'm going to grill some romesco here
35:36Nice
35:36What is that?
35:38That's romanesco
35:39It's a mix between broccoli and cauliflower
35:41It's like a hybrid
35:42Right, Kathy, where are we going?
35:44I'm going to be making a curry cauliflower steak
35:46Ooh, love that idea
35:47With a cauliflower tabbouleh
35:48So you're doing a steak
35:49Mm-hmm
35:50And a curry sauce, yeah?
35:51Yes
35:51Make sure it's nicely seasoned
35:52Yep
35:52Blend those spices early, yes?
35:54Yes, chef
35:54Curry takes time, yes?
35:55Yes, chef
35:56Now you look a little bit upset when Naisha put you forward there
35:58Why were you upset?
36:00Um, you know, I feel that I'm really stepping into myself as a chef
36:04So treat this as an extra 20 minutes, you know, to cook your heart out and to prove
36:08Correct, chef
36:08Not just to yourself, but the fellow competitors, right?
36:11Correct, chef
36:11Okay, good luck
36:13Seven minutes gone, guys, yes?
36:14Seven minutes gone
36:15Do you need anything, Brandon?
36:17Not currently
36:20He doesn't need anything currently, throws currants in
36:23That's a perfect dad joke right there
36:27Um, Richard's keen to play all those big guns early on
36:31Yeah
36:31What's the method in that madness?
36:32He's trying to cut throats, it's very clear
36:34Yeah, absolutely
36:37Nine minutes to go
36:41Oh, .
36:43Oh, my God, oh, my God
36:49Oh, .
36:51This is so stressful
36:53It just broke apart
36:57Oh, my God, this is so .
37:08She scored it too .
37:09Too deeply?
37:10Yeah
37:11Should I just start over?
37:12If you have another one
37:14Pan's piping hot, it'll still cook in time, trust me
37:16Okay
37:16Please, God, I don't want to be in the basement
37:18All right, you got it, Kathy
37:20Good reset, Kathy, good reset
37:21Thanks, guys
37:23Six minutes, guys
37:24Yes, sir
37:25That puree looks thin
37:27That puree looks thin
37:27I don't think him as a pro chef was intending to make a soup
37:32What are you looking for?
37:33Potato
37:34Just to thicken it a little bit
37:35My puree has a little bit too much cream in it
37:38It's fine, I ain't got time
37:40It's a little bit too runny
37:41So to reduce it, I need to get it back on the fire
37:48You got a whisk in there?
37:50Check your puree
37:50Check your puree
37:52Oh, my God
37:55I get that puree all over the stove top
37:57And I'm sweating right now
37:59Guys, there's four minutes to go, okay?
38:01Good girl
38:02Beautiful
38:02Look at her
38:03I'm so proud of her
38:05Okay, come back, let's go
38:07We got this
38:08Comet granite seeds
38:11There we go
38:12Okay
38:12Okay
38:12There we go
38:13Okay, color
38:14Look at this inspiration
38:16Yes
38:17Guys, last two minutes
38:19Start dressing
38:19Okay
38:20Come on, buddy
38:21Let's do it
38:23Finish strong
38:24You got it
38:24There we go
38:25Come on, Cathy
38:27Watch the figs
38:28Watch the figs
38:29Nice
38:29Nice
38:30The prettiest side
38:32Make it look sexy
38:33Make it look sexy
38:34Good job
38:35Good job
38:36Yes
38:37Yes
38:37Let's go
38:39Let's finish it off, baby
38:40Bring it home
38:41Let's go
38:41Five
38:42Four
38:42Three
38:43Two
38:44One
38:45Go
38:48That's so amazing
38:50That's my color of legend
38:52I'm so happy
38:53I'm out of myself
38:53You should be
38:54That looks incredible
38:55That's it right there
38:56Woo
38:58Woo
39:01Wow, Richard, Naisha, welcome back
39:04What these two individuals have cooked in 20 minutes is nothing short of extraordinary
39:11Right, let's start off with a cauliflower steak with a fragrant coconut curry
39:20I love the elegance coming off of this dish
39:23It looks beautiful and it tastes even better
39:26Cauliflower and curry, a classic pairing and the tartness and the sweetness coming from the pomegranate seed, incredible
39:34I mean, there's a festiveness about this dish
39:36I mean, there's a festiveness about this dish
39:37The cauliflower is inviting me to eat it
39:39It's the type of dish that will get someone to eat more vegetables for sure
39:43Next up is cauliflower a few ways
39:46This starts off with a cauliflower puree on the base
39:48And then it's a roasted romanesco cauliflower with wild mushrooms
39:54This has a sort of fall soulfulness to this dish
39:58I love the amount of earthiness that's coming off of this
40:01And the cauliflower puree is a great finish on the palate
40:05You said fall, maybe even winter, like sort of like burnt forest vibes
40:09That's like a flavor and textural wonderland for sure
40:12You know, we're sticklers all for purees
40:14That's a proper puree
40:15Another really great vegetable-based dish
40:19Two very good dishes
40:20No one deserves to go home
40:22But it is a competition
40:24Richard, which dish are you sending home?
40:28They're both really, really equal when it comes to taste
40:31For me, the differentiator comes down to a little bit of texture and garnish
40:37The dish that I'm sending home
40:40Is the cauliflower steak
40:45Thank you
40:46Naisha, please, same question
40:50It's very tough
40:51The dish I'm sending home
40:53The dish I'm sending home
40:58Is the cauliflower steak
41:01That dish was cooked by Kathy
41:07Oh, Kathy
41:09Even though you weren't on my team
41:11What you just did in 20 minutes
41:12There is no reason ever for you to drop your head
41:15Honestly, nothing short of extraordinary, let me tell you
41:18Thank you
41:19You know, I came to this competition really for myself
41:21Like doing something for myself
41:24And leaving this competition on a super high note
41:27It means everything to me
41:29Kathy, it's been an honor to mentor you
41:32You should be so proud
41:33You should continue to grow
41:35Thank you
41:36I know my family is so proud of me
41:39And I want to show my kids that
41:41When you love something and you believe in yourself
41:45You know, not be afraid to put yourself out there
41:48And go for it
41:50Good luck, Kathy
41:51Take care
41:54Nice
41:56Woo
41:59Brandon
42:00Well done
42:02You can smile
42:04You can smile
42:07I'm sorry
42:09I can finally breathe
42:12Right, all of you get some rest
42:15We need to be focused
42:16Because we want nothing to pass you by
42:21What?
42:22Uh-oh
42:22Good night
42:26We still have the original five on Team Blaze
42:29And let's hold it for as long as we can
42:31That's how we're going to do it this year
42:33Team Blaze, be ready when your name is called
42:36Very, very simple
42:38Next time on Next Level Chef
42:41The platform will not be stopping
42:45Holy crap
42:46Platform's moving, quick, quick
42:50That thing's moving so fast
42:52Platform's coming
42:54Clean up on aisle three
42:56Wow
42:57Everyone got noodles
42:58No
42:59Platform, platform
43:00My internal mind is warfare and panic
43:02Ramen in 25 minutes
43:04You gotta move it, Maryam
43:05Where's your broth?
43:06It's right here
43:07My nickname is Richie Ramen
43:08If we don't have that trending by the end of the season
43:11I don't know what I'm going to do
43:12I don't know what I'm going to do
43:13If you've done this to the place
43:14It will be correctly
43:14Just let's do it
43:14We won't do it
43:14We won't do it
43:14We won't do it
43:14We won't do it
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