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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:05in my house.
00:05This is my show.
00:06Today it is, tomorrow who knows.
00:08Trash talking.
00:10This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me,
00:14two contenders have to go through each other
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well
00:21will decide who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head
00:26with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me
00:29with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run in a truck!
00:38Everyone's out to beat me.
00:47All right, everybody, get ready to fire up the grill.
00:49Hoping to smoke me out.
00:51Fire!
00:52It's Chef Josh Capon.
00:53Let's go!
00:54And from the Today Show, Dylan Dreyer.
00:57Come on, we got one, we got one grilling!
00:59Oh, I forgot my giant tongs.
01:03Welcome, you guys.
01:04Thanks!
01:05Nice to see you, Dylan.
01:06I can't believe you came back.
01:07Thanks for having me.
01:08Dylan, let me ask you a question.
01:09Bobby and I both do a lot of cooking segments
01:10on the Today Show.
01:11Who gets higher ratings?
01:14Well...
01:15You sure you want to ask that question?
01:17All right, tonight's a grilling night, apparently.
01:19That's the only thing I know.
01:20I don't know who's coming out.
01:21So grilling, I know you have a gluten-free house.
01:24Yes.
01:25My oldest was diagnosed with celiac disease.
01:27It does not enter the house.
01:28And I find grilling is such an easy way
01:31to not introduce any kind of gluten at all.
01:34Yeah.
01:34You cook gluten-free at all, right?
01:35Wife and kids are gluten and dairy-free.
01:36I think there's nothing better than grilling.
01:38It's good, it's fun, no cleanup.
01:39Come on!
01:40Okay, why don't you bring us some chefs?
01:42Let's get grilling.
01:43Our first contender is actually a Beat Bobby Flay judge
01:47that's ready to get up all in your grill, Bobby.
01:50The chef-owner of Pig Beats BBQ, Matt Abdu!
01:58Do you guys have normal-sized utensils here?
02:00We all like normal-sized utensils.
02:02Our next contender has already been named a master of Q.
02:06It's the chef-owner from Lexington Betty's Smokehouse,
02:10Dominique Leach.
02:13Cheers, cheers!
02:21Matt, Dominique, nice to see you both again.
02:23Likewise.
02:24Dominique and I stood next to each other
02:26for an entire season of Barbecue Brawl,
02:28and I watched her pick people off.
02:29Not to add to any of the pressure, Bobby.
02:31Well, I just want to let you know.
02:32We know what your skills are.
02:34So Matt has a place called Pig Beach,
02:35and he's got crazy good accolades for it,
02:38and also he's on Beat Bobby Flay as a judge all the time.
02:40This is going to be my favorite part of the night right here.
02:42I'm going to give you an ingredient of my choice,
02:44and you must make that ingredient the superstar of your dish.
02:48And that ingredient is...
02:51Blanken-cut short ribs.
02:53Nice.
02:54Thanks.
02:57Do you like this?
02:58I love it.
02:59I'd prefer if I had more time.
03:00Nothing I can do about that.
03:01Yeah.
03:02All right, guys, you've got 20 minutes to break some ribs.
03:04You ever have braised short ribs?
03:05Yeah.
03:06So that's when you take a bunch of these,
03:07and before you cut them, it's a big hunk of meat.
03:08When you cut it nice and thin, throw it on the grill.
03:09It's just more fun-teat and gives you a little bit of a chew.
03:10You want a really hot grill, so you get it really crusty.
03:11Yeah.
03:12Usually you marinate it in things that flavor it
03:13and also tenderize it.
03:14Dominique, what are you making?
03:15We're going to do an Asian-style short rib stir-fryer.
03:16Marinate it with some gochee chang.
03:17Nice.
03:18I like a good stir-fryer.
03:19I think that'll pair well with the steak.
03:20My mind immediately went to Asian,
03:21because there'll be bold flavors and really penetrate the meat
03:23to make sure that the flank short ribs are going to stand out.
03:27I'm going to use gochee chang, Memphis rub, soy sauce.
03:31You've been raving the meat to bring it up.
03:32I'm going to use a little bit of a chew.
03:33It's a little bit of a chew.
03:34You want a really hot grill, so you get it really crusty.
03:35Yeah.
03:36Usually you marinate it in things that flavor it
03:37and also tenderize it.
03:38Dominique, what are you making?
03:39I'm going to do an Asian-style short ribs stir-fryer,
03:41marinated with some gochee chang.
03:42Nice.
03:43I like a good stir-fry.
03:44go-chin-chang, Memphis rub soy sauce.
03:48You've been raving about Dominique.
03:49You worked hand-in-hand with her.
03:51She's bringing the flavor.
03:52Yeah, all right, all right.
03:54You might remember me from a little show called Barbecue Bra.
03:58Dominique.
03:59All right.
04:00Cheers to our new master of cute.
04:04So I was introduced to the kitchen by my grandmother, Betty.
04:08She would make us the best soul food.
04:10And today I'm the co-owner and executive chef
04:13at Lexington Betty's Smokehouse.
04:14Of course, I named it after my grandmother.
04:17On Barbecue Bra, Bobby was my mentor.
04:20So tonight, Bobby, mentor versus mentee is on.
04:24Matt, what about you?
04:25Quick grilled short ribs with a little chimichurri sauce
04:28and a nice little fresh arugula salad.
04:30Let's do it.
04:31Chimichurri is delicious.
04:32One of my favorite sauces is put on grilled meats, grilled fish, everything.
04:35So I cut my meat off the bone because I wanted them to cook evenly.
04:38Just olive oil, salt, and pepper.
04:39Keep it real simple.
04:40Let the flavor of that meat shine.
04:42We have Matt on the Today Show all the time.
04:44He is never disappointed.
04:48So I'm coming from a classically trained, fine dining background
04:51until it just came time for me to do something different.
04:54So I moved myself into the world of barbecue
04:57because I love being able to put a smile on your face
04:59through the things that I'm able to make.
05:00And today, I'm the chef and owner of Pig Beach Barbecue.
05:03In my first year competing in Memphis in May,
05:05we finished second place in whole hog
05:07and first place in poultry.
05:08And also, I've been a judge on this show many times.
05:11Hopefully, the knowledge that I have from judging
05:13will give me a little leg up.
05:14And today, I found hidden in my backpack
05:15a sign from my son, Luke, that said,
05:17Feet Bobby, love Luke.
05:20So we're going to do everything we can, buddy.
05:22Uh-oh, Abdu.
05:22What's going on, buddy?
05:23We're going to make a real quick chimichurri.
05:25One of your pig meat spice rubs?
05:27Come on.
05:27And not in 20 minutes, chef.
05:28We're keeping it nice and clean and tight.
05:29And we're doing what we got to do.
05:30You have to put a pig meat spice rub in your back pocket.
05:32I'm adding cilantro, my parsley, my chives,
05:34the garlic and the shallots, red wine vinegar, olive oil.
05:38Whoa, whoa, whoa.
05:39Matt, I'm just telling you,
05:40she's got a really nice marinade on these churras over here.
05:42I'm loving it.
05:43Are you doing a little bit of stir-fry to go along with it?
05:44Oh, yeah.
05:45I'll do a nice char on these vegetables
05:46and make that beef shine.
05:48Let's go.
05:48You got 13 minutes left.
05:49Let's go.
05:50Yes, chef.
05:50Game on.
05:50Let's go.
05:53Oh, I always wanted to do that.
05:55I finally rang the bell and beat Bobby Blake.
05:58Ugh.
05:58Dominique is adding a lot of flavor in that marinade
06:01to get right into that short ribs,
06:02which is what we're looking for.
06:03I think Matt's really going to bring it
06:04with the chimichurri sauce.
06:06Now I'm going to take a lemon,
06:07put it on the grill to give it that little bit of charriness.
06:09So I've got to make sure that that grill pan
06:11is really, really hot
06:12to get that definitive char on the outside
06:14while still being able to keep the inside
06:15like a medium doneness.
06:17Matt's already taking the short ribs off.
06:19I do like the idea of letting the meat rest.
06:21Yeah, those juices redistribute to the meat.
06:23For my stir-fry sauce,
06:25I'm going to use miso, mirin, and soy sauce.
06:28I also put my steaks on
06:30so those can start to get a nice char on them quick.
06:33And then I start my vegetable stir-fry.
06:36Whoa!
06:39With some cabbage and peppers.
06:41I'm a little concerned that between the heavy marinade
06:43on the stir-fry and on the beef,
06:45it might be a little overpowering.
06:47All right.
06:47I've got to go see this up close.
06:49Yeah.
06:49What up, Dilly Dilly?
06:50What's up, Matt?
06:51I mean, I feel like this is more than the four minutes
06:53you get on the Today Show.
06:54It's a lot more, but right now,
06:55I'm wishing I was back on the Today Show.
06:56There's a lot less stress.
06:57But we're making a little chimichurri
06:59to go with these grilled short ribs,
07:01and we're going to finish with a little arugula salad.
07:03We're going to go with the steaks.
07:04Okay.
07:04Me growing up, steak and salad was kind of a thing.
07:06Hope you guys like it.
07:07All right.
07:07So I'm thinking keep it nice and fresh and light
07:10with lemon, olive oil, and shea parmesan.
07:12All right, so what's going on?
07:13Whoa, that is spice in there.
07:15Mm-hmm.
07:16I just got a whiff.
07:18So Matt cut the bone off.
07:20You decided to leave yours on.
07:21Yeah, why do you do that?
07:22I don't want it to bite into a bone, chef.
07:24That bone is where the flavor is.
07:26If you're braising it,
07:27you're grilling it in five minutes.
07:29You guys smell that up there?
07:31Oh, yeah.
07:32Well, we're down to five and a half minutes,
07:33so I'm going to let you guys finish this up.
07:35I'm going to bring over the smell,
07:37because I think it just attached to me right now.
07:38It's starting to smell good in here, dude.
07:39Yeah.
07:40I finish up my vegetables.
07:42I cut my steaks, add them to the plate.
07:45I'm taking my arugula salad
07:46and putting it right next to the lemon.
07:48I take my grilled flank short ribs and slice them.
07:51Ten, nine, eight.
07:54And I finish the plate with that chimichurri.
07:56Five, four, three, two, one.
08:00Let's go!
08:04Matt kept his dish very simple,
08:06but simple can be great.
08:07I went bold, spicy.
08:10The judges are going to love it.
08:11I'm looking at my dish.
08:12It's simple, it's beautiful,
08:13and more important than anything,
08:14it tastes delicious.
08:15Tonight is all about grilling.
08:19Just by looking at these dishes,
08:20I think we got a pretty good chance
08:21of beating Bobby tonight.
08:23All right, Chef Matt, what'd you make?
08:25Grilled short rib with a chimichurri
08:27and arugula salad with a little grilled lemon.
08:32I got to commend you for the grilled lemon.
08:34I'm a big fan of grilling lemons.
08:35That chimichurri sauce is really nice and herbaceous.
08:38I would have loved some more caramelization on the meat,
08:40but the fact that you let it rest,
08:41it really is a restaurant-quality dish.
08:43Thank you, Chef.
08:43I love a nice fatty steak
08:46with a nice bright salad,
08:47and the chimichurri sauce is absolutely delicious.
08:50I am glad that you took it off the bone,
08:52because I like the chew, but not too much chew,
08:54and I think that does help with it.
08:56Thank you, Dylan.
08:56Chef Dominique, tell us what you did
08:58with the flank short ribs.
08:59I made a grilled marinated short rib
09:01with a stir fry.
09:05These packed a very powerful punch.
09:07That marinade is fire.
09:08I think between the combination of the marinade
09:10and the sauce in the stir fry,
09:12they're kind of making it a little bit too heavy.
09:14I wish there was just like a little something
09:16to make it less heavy,
09:17but I think it's cooked perfectly,
09:19and the flavor is absolutely delicious.
09:22Two really well-prepared dishes.
09:24This was a nice lunch.
09:25Thank you both very much.
09:26Give Josh and I a moment to discuss.
09:28She made a great dish,
09:30so right now I'm just hoping for the best.
09:32The chef moving on tonight is
09:35Chef Matt.
09:43I mean, I'm super surprised,
09:45but Matt's a talented chef,
09:47so I'm happy he's going on to beat Bobby Flay.
09:50Matt, I just think it ate better
09:52as an overall dish.
09:53It's something that I would want to eat again and again.
09:55Thank you, Chef.
09:55All right, Matt, you do know that Bobby
09:56does know his way around the grill.
09:58Yeah, duh.
09:59Boy Meets Grill.
09:59Why am I doing a grilling competition against him?
10:02This is like insanity.
10:04Are you ready?
10:11All right, Chef.
10:12Feeling good about the second round?
10:13Yeah, but I'm also cooking against you,
10:15so there's those challenges.
10:16What's the worst that can happen?
10:17I can beat you,
10:18and I'll just remind you every week.
10:20What are we cooking tonight?
10:22What is your signature dish?
10:23Today, Bobby, we're cooking
10:24grilled pork chops.
10:27Pork chops is literally
10:30my favorite dish on the planet.
10:32Wow.
10:32Can we judge, too?
10:33No.
10:34I want to have a shot.
10:3545 minutes on the clock,
10:37and your time starts
10:39now!
10:41Let's go!
10:45I don't know if Bobby
10:46likes you touching his bell.
10:47I think I'm the first person
10:48that's ever rang Bobby's bell.
10:50If you want Bobby to lose,
10:51that's the way to do it.
10:52Yeah, she's bringing the bell.
10:53It's under his skin every time.
10:53Here we go.
10:54Pork chop city, everybody.
10:56So, I got to tell you,
10:57Matt picked pork chops,
10:58and tonight's battle
10:59is all about grilling,
11:01which is great for people,
11:02especially who are gluten-free.
11:03You can just throw anything
11:04on the grill with nothing
11:05but some olive oil,
11:05salt and pepper,
11:06and you're ready to go.
11:07And you would never know
11:08it's gluten-free.
11:08That's the most important thing?
11:09Yeah.
11:10Those are some beautiful
11:11rocks of pork you're cutting there,
11:12Bobby.
11:12That's as good as it gets.
11:13Center cut, baby.
11:14I think what it's really
11:15going to come down to
11:16is not just the spice rub,
11:17but the actual cook on the pork chop.
11:18You don't want a well-done pork chop.
11:20You want a really nice,
11:21juicy, pink, medium-red pork chop
11:22would be working
11:23with pork of this caliber.
11:24Look at those pork chops.
11:25They look gorgeous.
11:26My signature dish
11:27is barbecue-seasoned grilled pork chop
11:29with peach glaze,
11:30bell pepper slaw,
11:31and crispy onions.
11:32I put my peaches in,
11:34get them pureed.
11:35We're doing a sticky peach glaze
11:36over these delicious
11:37barbecue-seasoned pork chops.
11:39Music to my ears.
11:40I got it.
11:40I love you.
11:41So, in my rub,
11:41I have dark brown sugar,
11:43paprika, hatch chili powder,
11:44oregano, thyme,
11:45and a little bit of fennel tone.
11:47So, right now,
11:47I'm feeling pretty ready
11:48to take Bobby down.
11:49It would also make me
11:50just so happy
11:51to see the look
11:52on my son's face
11:53when I get to tell him
11:54that I beat Bobby Flay.
11:55Wow, Bobby,
11:56you're loading up
11:56on some spices over there.
11:58I got to bring the noise
11:58for this guy.
11:59I'm going to revisit
12:00my foundation.
12:01I'm going to do
12:01some Southwestern.
12:02Oh, of course you are.
12:05So, I'm making
12:06a pork chop
12:07with a many-spice spice rub
12:09and a grilled
12:11sweet potato taco.
12:12So, in my spice rub,
12:13I'm combining paprika,
12:15cumin, and coriander,
12:17brown sugar,
12:18ancho chili powder,
12:19a little bit of persia
12:20chili powder.
12:21Let's grill some pork chops.
12:24Come on, guys.
12:25Battle the pork chops.
12:27What do you got going on
12:27over here, big boy?
12:28All right, chef.
12:29We got a little
12:29barbecue seasoning.
12:30That is sweet heat right there.
12:31I don't know if you noticed,
12:32but when you said
12:32battle the pork chops,
12:33I think Bobby actually
12:34got a little nervous.
12:35I doubt that.
12:36Highly, highly doubt that,
12:37but I appreciate it.
12:38You got them right where
12:38you want them, Matty.
12:39Take it home, baby.
12:40Take it home.
12:41Come on, let's hear it, Matty.
12:42Let's go.
12:44Wow, Bobby's already
12:45cooking away.
12:46Bobby's already medium rare.
12:47Get your pork chops
12:48on the grill.
12:48Verona, yes, chef.
12:50Going right in the oven
12:50with those?
12:51Yeah.
12:51Matty, he's got
12:52a nice char on him.
12:53Oh, love it.
12:54Nice job.
12:55Eat more pork.
12:56I'm getting hired
12:56for the pork campaign.
12:57Eat more pork.
12:59Eat more pork.
13:00Come on, let's hear it
13:01for Matty.
13:02Hey.
13:04Let's go.
13:07What am I doing?
13:09Keep them confused, guys.
13:1027 minutes.
13:16Cook, cook, cook.
13:17Listen, anybody can
13:18take a pork chop,
13:19throw it on the grill
13:19with some salt and pepper
13:20cola today.
13:20Between the sauce
13:21and the smoke
13:22and the spice rub,
13:23now this is cooking.
13:24The bell peppers,
13:25I'm chopping off,
13:26they'll throw those
13:26in the peach glaze,
13:27and then I get my pork chops
13:28into the oven,
13:29they go,
13:29char is looking good.
13:32Bobby, you're in
13:33that pantry a lot.
13:34I know, a lot of ingredients.
13:35So in my barbecue sauce,
13:37it's ketchup,
13:37Dijon mustard,
13:38some red wine vinegar,
13:40some molasses,
13:41and chipotles.
13:41I'm looking for that
13:42balance of spicy
13:43and some sweetness.
13:45And then I'm gonna make
13:46a little avocado
13:47and pickled shallot salad.
13:48This is like a cooling effect.
13:49So it's avocados,
13:51scallions,
13:51some lime juice,
13:53and cilantro.
13:54Josh, I can't hit this bell.
13:56Tab it!
13:56It makes them so hard.
13:57Yes!
13:58No!
14:01You know,
14:01I'm excited about this.
14:02The producers
14:03have given me a list.
14:04Okay.
14:04How you can improve
14:05on the Today Show.
14:06Oh, I love it.
14:07Today Show producer notes
14:08for Bobby.
14:09Oh, my God.
14:10They say you overused
14:11chili peppers.
14:13Is there any chili
14:14in this dish?
14:15Many.
14:15You don't need to keep
14:16talking about your cats.
14:18You get it.
14:18They'd like you to try
14:19baking something sometime.
14:20No, you don't want
14:21to see that.
14:22But you're trying to...
14:22Ooh, this smells good.
14:23This is the barbecue sauce.
14:24Insulting you.
14:25I got distracted.
14:26Want to taste it?
14:27Yeah.
14:28Oh, wow.
14:29That's good.
14:30Is it?
14:30It's spicy.
14:31Yeah.
14:31Come on, Dylan!
14:32Supposed to be on my team.
14:33All right.
14:33Going over to our other
14:34Today Show favorite.
14:36I mean, our only
14:36Today Show favorite.
14:37That's right.
14:38What do you love
14:39about pork chops?
14:40Pork chops is probably
14:40one of my earliest memories
14:41as a kid of eating a dish
14:42when my mom used to make,
14:43you know, shake and bake
14:44pork chops with applesauce.
14:45So we got our peach jam.
14:47Is that kind of your
14:48substitute for applesauce?
14:49Yes.
14:50All right.
14:50I'm going to let you be.
14:5122 minutes, Chef.
14:53Here we go.
14:56Bobby's barbecue sauce
14:57is delicious.
14:58I mean, it's got that spice,
14:59but it doesn't last
15:00for too long.
15:01Matt making quick work
15:02of that cabbage.
15:03Trying not to make a mess,
15:04Chef.
15:04For my slaw,
15:05I'm getting the cabbage shredded,
15:06the bell pepper shredded,
15:07the onion shredded.
15:08Next, I'm going to make
15:09my vinaigrette
15:10by heating up
15:11some apple cider vinegar,
15:12sugar, celery seed.
15:13Get that all to a boil,
15:15and then I pour it
15:15over the slaw.
15:17It's good.
15:18So the last component
15:19I'm putting on this plate
15:20adds nice texture.
15:21So I have yellow
15:22Spanish onions,
15:23and I'm putting them
15:24into a brine of buttermilk
15:25and pickle juice.
15:26Toss them in the dredge,
15:27which consists of flour,
15:29cornstarch, salt, pepper,
15:30onion,
15:31and put them in the deep fryer
15:32and let them do their magic.
15:34Hey, Bobby,
15:35I heard you mention a taco.
15:36We're grilling.
15:37I'm going to make a grilled taco.
15:38Is the pork chop
15:39going in the taco?
15:40No.
15:41We're just a little confused,
15:42is all.
15:43I know, me too.
15:45I used to make this
15:46in Mesa Grill.
15:46So it's sweet potatoes
15:48that I blanched first,
15:49and then there's
15:49blue corn tortilla,
15:50Monterey Jack cheese,
15:51some honey,
15:52some hot smoked paprika,
15:54and some fresh cilantro.
15:55And then I'm making
15:56a Fresno chili hot sauce
15:57to go with the taco.
15:58So it's Fresnos,
16:00the Keo peppers,
16:01and some honey,
16:01some Dijon mustard.
16:04Oh, baby,
16:04look at those.
16:05Looking good, right, guys?
16:06Come on now.
16:08Ooh, look at him.
16:09He's basting those pork chops
16:11with that peach barbecue sauce.
16:12Oh, baby.
16:13We got the battle
16:14of basting going on right now.
16:16Ten minutes, guys.
16:17Ten minutes.
16:20Oh, you know what's coming.
16:21I don't want to make them mad.
16:22Let's go.
16:23All right, I'll make them mad.
16:26Are you throwing things at me
16:28from your kitchen?
16:28He's getting rid of the bell.
16:30Pork chops in the oven
16:30or pork chops are out?
16:31They're in the oven.
16:32Ooh.
16:33That doesn't cook it.
16:35I do think I need a little more.
16:36Yeah, touch.
16:37You guys know why
16:37you see chefs poke their meat
16:38all the time?
16:39Because the more protein cooks,
16:40the more it firms up.
16:41This is what you learn
16:42in culinary school.
16:43Go like this.
16:43Rare.
16:43That's rare, right?
16:44This is medium.
16:45Okay.
16:45And this is well, right?
16:46You get a little more resistance.
16:48So I cut these pork chops.
16:49They're cooked beautifully.
16:50A little taste.
16:51Oh, my God!
16:53Wow.
16:53Whoa!
16:54Chef Bobby, you're busy.
16:54Yours is on the board.
16:55Oh, my God.
16:58It's not bad, Matty.
16:59That's good.
17:00Five minutes.
17:03We're going to put these bones
17:04back on the grill,
17:04get a nice little char on them,
17:06because that's going to be
17:06the best bite of this plate.
17:07Oh, baby.
17:08Those are some nice-looking
17:09chops, fellas,
17:10on both sides,
17:11I got to tell you.
17:12Okay, so the plate,
17:14I put the pork chop.
17:14I add the sweet potato taco,
17:16some of the avocado,
17:18a little bit of the Fresno hot sauce.
17:20It's game time.
17:21So I put my pile of slaw,
17:22I put the bone,
17:23and I take my pork chops sliced
17:25and fan them out,
17:25finish them with a little bit
17:26more of that glaze.
17:28Ten!
17:29Nine!
17:30Eight!
17:31And then I garnish the dish
17:32with those crispy onions.
17:33Five, four, three,
17:35done.
17:36Two, one!
17:39Now the pork chop is over!
17:42That's beautiful.
17:43Wow.
17:44Oh, Matty's dish is gorgeous,
17:46but that plate looks like
17:47classic mesa grill.
17:48It's a good memory.
17:49That's one of the best battles
17:50I've ever seen here
17:51at Beat Bobby Play.
17:52I'm feeling really good.
17:54I put the best representation
17:55of that dish on the plate.
17:56So win, lose, or draw,
17:57I'm feeling really, really good
17:58about what I cooked today.
18:02Matt, Bobby,
18:03congratulations on the battle
18:04of the pork chop.
18:05Both dishes look absolutely phenomenal.
18:07And now we'd like to introduce you
18:09to your judges.
18:10First up,
18:11chef and restaurateur,
18:12Michael Lomonaco.
18:14Founder and host
18:15of Mama Tanya's Kitchen,
18:16Mama Tanya!
18:18Chef and founder
18:19of Rye's Donuts
18:20and Mighty Quinn's Barbecue,
18:22Hugh Magnum.
18:27Judges, please try
18:28the first pork chop
18:29in front of you.
18:38This dish
18:39screams,
18:40enjoy me.
18:41The pork is nice
18:42and moist.
18:43I love the peach glaze.
18:45It could have used
18:45a little heat, though,
18:46to balance out
18:47the sweetness,
18:47but the little onion rings,
18:49they're so crispy
18:50and delicious.
18:50This was really
18:51a fun dish.
18:52I would have liked
18:53more acid in there,
18:54maybe a touch more salt.
18:56Look, this is some
18:57top-tier pork chop right here.
18:59She is showing out, girl.
19:00The bone,
19:01I thought that was
19:02a very smart
19:03plating choice.
19:04It was like a treat.
19:05This is a perfectly
19:06cooked pork chop.
19:07The sear,
19:08the char with the sweet,
19:10it's end-to-end perfect,
19:11nice slaw.
19:12I agree with Michael,
19:13a little bit more heat.
19:15All right, judges,
19:15we'd love for you
19:16to try the second pork chop.
19:25It's a great pork chop.
19:27It has some amazing
19:28symphony of spices.
19:30The flip side of that
19:31is I'm missing
19:32the sweetness
19:33of the pork
19:34for the heat.
19:35As soon as I bit into it,
19:36I was like warming spices.
19:39After a while,
19:40that heat starts to build
19:42and your girl
19:43started feeling warm
19:44and it was a lot.
19:45Okay?
19:46But it's a great dish
19:47and sweet potatoes
19:48with this beautiful pork,
19:50it was nice
19:50and it was beautifully
19:51presented.
19:52Another perfectly
19:53cooked pork chop.
19:54The onions,
19:55the avocado,
19:56the pork chop,
19:56great composed flavors,
19:58but the heat
19:59was overwhelming
19:59it a little bit.
20:00I thought the taco
20:01was sneaky good.
20:02All in all,
20:03a great dish.
20:04Judges,
20:05thank you very much
20:05for your comments.
20:06Time to vote.
20:08If I don't beat
20:09Bobby Flay,
20:10I'm missing out
20:10on that chance
20:11to tell my son
20:11and my family
20:12that I took down
20:12the king,
20:14but I did
20:15a delicious dish.
20:17And the winner is...
20:20From Pink Beach BBQ,
20:24Chef Matt Adams!
20:27Congratulations.
20:28Thank you, Chef.
20:28Now, here we go!
20:30I just beat Bobby Flay.
20:31The feelings
20:33that are going
20:33through me right now,
20:34trying to hold back
20:35the happy tears.
20:36Hey, Luke,
20:37guess what?
20:37What?
20:38Beat the final round?
20:39I beat Bobby Flay!
20:41Yeah!
20:41I did it!
20:43It's great, Bobby.
20:44Shut up.
20:47Holy cow!
20:48Hey, Bobby,
20:48don't ever underestimate
20:50the two of us.
20:51We got you this time, pal.
20:52The power of pork chop.
20:54I'm Matt Embeau,
20:55and I just beat Bobby Flay!
20:56Luke, we did it!
20:57Woo-hoo!
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