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00:15Previously on Top Chef, they are some of the toughest critics you're ever going to face.
00:20I thought you were trying to feed me a leaf.
00:22I didn't like it.
00:23I'm going to step out.
00:24All this running around's making my arm f***ing rage.
00:27Chains out.
00:28Okay.
00:28For your elimination challenge, we want to see you create an elevated dish showcasing dehydrated components.
00:34This is my garlic chip.
00:36So I'm inspired from a trip I went on to Africa.
00:39The sauce on Anthony's salmon was definitely the star here.
00:43F*** this lamb.
00:44It's over.
00:45It's done.
00:46Monkfish can really take a lot of really big flavors.
00:49That fish is not forgiving.
00:50It's very off to me.
00:52Very odd dish.
00:53Our winner today, Anthony.
00:56Oh, f***.
00:59Rhoda, please pack your knives and go.
01:04Jen, if you do have to set out from any part of the competition, you will be asked to depart.
01:09Okay.
01:10Ten chefs remain to compete in the ultimate culinary showdown.
01:15Woo!
01:16At stake for the winner, the grand prize of a quarter of a million dollars provided by Graza Olive Oil,
01:22a feature in Food & Wine magazine, plus an appearance at the Food & Wine Classic in Aspen,
01:27their own exclusive dinner at the historic James Beard House in New York, and the title of top chef.
01:41This is brutal, dude, like, this is getting real serious.
01:45Aside from being dragged through the dirt and having a bad cook, someone who I thought was going to be
01:50one of the top contenders had to pack her knives.
01:53Rhoda's gone.
01:54Like, that's f***ing wild to me.
01:56Insane.
01:57She's the only one that's won more than one elimination challenge.
02:00I've been cruising sloppily in the middle, you know?
02:03Yeah.
02:04We need to have short-term memory.
02:06I'm just, like, forget about it, and I've got to be flawless in my execution of things.
02:11Every challenge is a clean slate.
02:13Yeah, I think that's the biggest lesson.
02:15That's it.
02:16Yeah, I'm glad you're here, and you deserve it, man.
02:18I mean, I knew her ten years ago, too.
02:22I don't like seeing Jen in pain, but she's definitely been doing a lot better than I have.
02:27I think she can really go far, and I always knew she could, and I'm just hoping I can help
02:31her just to keep pushing.
02:32Whenever that doctor fixes you up, we're all screwed.
02:46Oh, you got some Warhammer going on?
02:47These are Space Marines.
02:48Gotcha.
02:49What color scheme are we going with?
02:50This is going to be green.
02:51I thought the traditional color was blue.
02:53When I was 12, I got into a thing called Warhammer 40,000, the best and most amazing tabletop miniature
03:01game that involves a bunch of dice and, like, a 40-page rulebook.
03:06But here's a question.
03:06What's your first go-to race?
03:10Humans or night elves.
03:12Really?
03:13I go orc first, and then night elf.
03:16It's good to connect with a fellow nerd, so shout-out Anthony.
03:20Normally, I'll play Warcraft.
03:22Do you have Frozen Throne?
03:23Frozen Throne.
03:24Frozen Throne!
03:33There's no smoke or anything.
03:35Yeah.
03:36Good morning.
03:36Morning.
03:37Morning.
03:39Well, I hope you guys got some rest last night, because you're not going to get much in this next
03:44challenge.
03:46This week, there will be no quick-fire challenge.
03:49Oh, boy.
03:51Oh.
03:51Because you're going to need all the time you can spare to take on a Carolina Classic.
03:56It's time to barbecue.
03:58Yes!
03:58Come on, let's get it.
04:00We all knew it was coming.
04:01Yeah.
04:01Yeah.
04:02Oh, yeah.
04:03On my arm, I actually have a tattoo of a pig.
04:06There's a bandage here representing me taking the belly off of them, because it's my favorite part of the pork.
04:11Once I switch on that barbecue light, I mean, it's game over.
04:14This is my wheelhouse.
04:15I would like to introduce you to the authority on Eastern North Carolina barbecue, award-winning, fourth-generation pitmaster, Sam
04:24Jones.
04:24Awesome.
04:26How's everyone doing?
04:27Good.
04:28Do we get to eat?
04:29Welcome, Sam.
04:30His cornbread is really interesting.
04:32We love when you walk in with food.
04:34Come bearing gifts.
04:35Welcome.
04:36Hi.
04:36Morning.
04:37Morning.
04:38Sam, you come from a very long line of pitmasters.
04:40Is that right?
04:41My grandfather learned to trade from his uncle, and he opened Skylight Inn in 1947.
04:46We're knocking down 80 years.
04:49Carolina barbecue is known for smoked hog, and there are two distinct styles, Eastern and Western, and quite the rivalry
04:57between the two.
04:58It depends on who you ask.
05:00Everybody's got their own preferences.
05:02So, chefs, you may have noticed me emphasizing the idea of twos today.
05:06Our friends at the Active Cash Credit Card from Wells Fargo have set up something very special for you today.
05:11And because their cardholders earn unlimited 2% cash rewards on purchases, we are going to be all about the
05:18twos in this challenge.
05:19I hope everyone's ready for their very own Top Chef Barbecue Showdown.
05:23Let's go.
05:24Hell yeah.
05:24All right, let's do it.
05:29For this challenge, you're going to compete in two teams of five, and each team will be given a whole
05:34hog to smoke.
05:35Hell yeah.
05:35Wow.
05:36It's cold.
05:37It's pretty awesome.
05:38I'm getting nervous.
05:40Like, they take their barbecue serious around these parts.
05:44Anthony, as the winner of the last elimination challenge, you're going to be the captain of one of the teams.
05:48Heard.
05:49And you, Anthony, are going to select who will be the other captain.
05:53Oh, s***.
05:54Wow.
05:54And then from there, we're just going to do a simple schoolyard pick.
05:57Oh.
05:58So, chefs, you can all step to the side so Anthony can have a full view.
06:02Well, that's s***ed up.
06:04Man.
06:05Okay, go ahead.
06:06Anthony, just walk away, brother.
06:08Who's going to be the other team captain?
06:11I'm going to say...
06:15Justin, actually.
06:16Justin.
06:16You son of a...
06:17Okay.
06:17Yep.
06:18If I suffer, you suffer with me.
06:21Okay, Anthony, who's going to be your first teammate?
06:23s***.
06:25I'll take Lawrence first.
06:29Anthony picks me first.
06:30I'm not sure why.
06:31You know, I'm not particularly familiar with barbecue.
06:33It's a lot of pressure, man.
06:36Nerds unite.
06:37All right, Justin.
06:38Who's your first choice?
06:39You just guess.
06:41Shall we?
06:42J-Wile.
06:43She grew up around barbecue.
06:45Her palate's phenomenal.
06:47And you love her.
06:48Yeah.
06:49If I picked him as a captain, I thought by default he would pick Jen.
06:53So that would give me more options.
06:55Jesus.
06:55No offense, no offense.
06:57You're learning how to play the game.
06:58I like it.
06:59A little bit, a little bit.
07:00He's reading the art of war over and over and over.
07:03Anthony, who's your second choice?
07:07Brandon.
07:08He has some experience cooking whole animals.
07:10And butchering.
07:10When they talk, I listen.
07:13Okay, Justin.
07:14Love to have Seeger on our team.
07:16He knows his way around a whole hog.
07:19Sherry.
07:19Sherry.
07:20I know if he has some barbecue experience.
07:22Let's go ahead and keep the twins separated.
07:24All right, Jonathan.
07:26And I've done great on team challenges, by the way.
07:30Anthony, who's your last pick?
07:32Damn.
07:34I definitely think that I will crush any team that I'm on.
07:38So why am I getting picked last?
07:42Dwyane.
07:44I don't think people see me coming, but I'm a monster.
07:48My sous chefs are based here in North Carolina.
07:50They all prepped me before I came here.
07:53If you haven't done it yourself, it's not the same.
07:54Ooh.
07:56Sorry.
07:57All right, Oscar.
07:58Oscar.
07:59Oscar, Oscar.
07:59Let's go.
08:00Uh, why'd you guys choose me?
08:04Surprise, surprise, I'm last.
08:06Deep inside, I'm like, all right, I'm going to bring this home.
08:09We're happy you're on our team.
08:11Hell yeah.
08:11This is how it's all going to work.
08:13As a team, you're going to compete in five head-to-head rounds.
08:16Each chef is going to be responsible for one dish featuring a part of the hog.
08:21Okay.
08:21Okay.
08:21You have the shoulder, the loin, the belly, ham.
08:26I love ham in any kind of setting.
08:29Country ham, seared ham, ham for breakfast.
08:32I'll even get a honey-baked ham and just, like, pig out on it.
08:36And because you're in the Carolinas, of course, you're going to have to do chopped.
08:40You're blending that whole hog together.
08:42Each piece you just talked about, you're getting in one bite.
08:45This one's a biggie.
08:46So thanks to the active cash credit card from Wells Fargo, there is $25,000 up for grabs.
08:52Oh, nice.
08:54The winner from each round will take home $5,000.
08:57And then the team that wins the most rounds will be safe from elimination.
09:01So for the first time ever, the losing team still has a chance to earn money.
09:05But that's not all.
09:06Here it comes.
09:07The winning team will also take home an additional 2% of the prize money.
09:11That's an extra $500 each.
09:13Let's get some of that money.
09:13Mama needs a new bag.
09:15Yeah.
09:15So for the size of the hog, y'all are going to be cooking.
09:17You can't push it or rush it.
09:19Allow yourself 10 to 12 hours even.
09:23Patience.
09:24Census process is obviously very long.
09:27You're all going to be staying overnight outside of the city.
09:31Love the process.
09:32Don't love the time it takes.
09:34I don't play with my beauty sleep.
09:36We're going to send you out to the stunning Piedmont region.
09:39Nice.
09:40You're going to be outfitted with all the equipment that you need to cook.
09:43And all of that is going to be overlooking Splendor Pond.
09:47You're going to have all night.
09:49However you want to get the job done, it's up to you.
09:52We have a lot of time to overthink this dish, so super pumped for that.
09:56Tomorrow you're going to have to be ready to serve Top Chef alum and pitmaster Michelle Wallace
10:00in a collection of the top pitmasters in the region.
10:03You're going to need to bring your A game tomorrow because all the judges will get an individual vote,
10:08and then the pitmasters will get a collective vote as well.
10:10So whoever gets the most votes will win the round.
10:14But before you get started, we're going to help you out a little bit.
10:18Sam and I have set up a little tour for you to get a taste of some of the best
10:21barbecue in the region.
10:23Yes!
10:24You will have a chance when you leave to do some meet and greets with my buddy Louis Donald at
10:28Sweet Lou's
10:30and the legendary Monk family at Lexington Barbecue.
10:33They're two of the finest pitmasters in this region.
10:36Thank you so much.
10:38After your tour, each team will have $500 to go shopping at a specialty shop.
10:42Ooh.
10:43Before you all go, let's grab a plate so you'll get an idea of what we do in the eastern
10:47part of the state.
10:48Awesome.
10:49Thank you so much.
10:49Appreciate you.
10:50So Sam, what do we have here?
10:52This is chopped.
10:53We'll take a hog, cut it to where you're blending, chop it with cleavers.
10:56I know exactly what you're talking about.
10:58The difference in eastern and western sauce.
11:00This is that thin vinegar base as I liken to a dressing.
11:05Taste it first before you do that classic.
11:08Blooga, blooga, blooga.
11:09You know, dump a bunch of sauce on it.
11:11Any chef that respects barbecue should be stoked on this.
11:14Do you put the dressing on the hog?
11:17Nope.
11:17We saw it to skin.
11:18That's it.
11:18Yeah, that's what I thought.
11:19I do a decent amount of whole hog barbecue.
11:22Spent some time with Rodney Scott.
11:24He's just a true artist and a legend in whole hog barbecue.
11:28So yeah, I mean, there's a lot of pressure on me just to like produce and execute.
11:32It's good, it's good, you know.
11:34Good luck.
11:35We'll see you tomorrow.
11:36Thanks, Sam.
11:40I really want to have fun with this challenge.
11:41I think we can have fun.
11:42We can win.
11:43We can get some money.
11:44We can do all the above.
11:45I want this win.
11:47Last year, my partners and I acquired a USDA butcher shop and I have this massive smoker
11:52that holds 550 pounds of meat and I love using that thing.
11:55The last time I did a whole hog took forever, dude.
11:58You think your brother's taking the lead on cooking?
12:00My first impression is that they're going to lose focus on cooking the hog perfectly.
12:04Yeah.
12:04And I think whereas like, you know, we have Seeger who's like, I've done it a million times.
12:08Well, you've done it with one of the greats.
12:10Yeah.
12:19Ooh, baby.
12:20Look at this.
12:21Smelling good.
12:22Smelling great.
12:23Hello, y'all.
12:24Welcome to Sweet Lose.
12:25I'm Louis Donald.
12:26Glad to have you here.
12:27We're going to talk all things whole hog.
12:29All right.
12:29So we're going to show you a hog.
12:33Yeah, baby.
12:34Spring loaded, right?
12:36Down.
12:36Very nice.
12:37When you open this, you lose your temperature.
12:39There's an old saying, if you're looking, you're not cooking.
12:42There's a whole art form going into where to put the coals, how often to put it in there,
12:47what temperature to keep this smoker at.
12:49I've never roasted a whole hog before.
12:51This is like super valuable information.
12:54We are about to flip this hog and there's a certain point you want to do that.
12:57You want it to have some structure to it still when you flip.
13:00Ready?
13:01One, two, three.
13:04Okay?
13:05And then we'll just put it back on.
13:07Do you brine your pig or it's just salt and pepper?
13:09Straight salt on the skin.
13:11Uh-huh.
13:12Kind of want to start eating this thing.
13:14Whoa.
13:15Beautiful.
13:15Wow.
13:16So nice.
13:16That's gorgeous.
13:18You see the loin just pulls right out.
13:20Everything's pulling right out.
13:22This is the shoulder.
13:23Shoulder.
13:23Wow.
13:24Yeah, that's great.
13:26I love preneal.
13:27I grew up eating it.
13:29Every single holiday, we always had a big pig roast.
13:34Cooked over coals.
13:35Such a labor of love.
13:37Remember, what's the most important tool in your box?
13:39Soul.
13:39Charcoal.
13:40Fire extinguisher.
13:41Oh.
13:42Come on, guys.
13:46Now let's figure out who wants to do what cut.
13:48Can I do the shoulder?
13:49I have no issue.
13:50Yeah.
13:50Because I can take ham.
13:52I have, like, really great recipes for the chops.
13:55Well, uh, wait.
13:57The pork loin is the driest part.
13:59I don't care what anybody says.
14:01When you cook a pork loin for 12 to 13 hours, there's no chance it's going to be tender and
14:05delicious.
14:05It's going to be dry and overcooked.
14:07There's just not enough fat.
14:08I'm only saying this because I've done it before.
14:09If we're roasting the whole hog, I don't want to be pigeonholed into the pork loin.
14:12That's a death sense.
14:21If we're roasting the whole hog, I don't want to be pigeonholed into the pork loin.
14:23That's a death sense.
14:25How about this?
14:26I'll take the loin.
14:28Would you be happy with belly?
14:29I can do belly, absolutely.
14:31But are you sure you'd want to do that?
14:32I'll do that.
14:33I know that Brandon's going to take on a lot of responsibility in leading our team.
14:36So I feel like it's only fair that I take on the loin.
14:39Is everyone happy with it?
14:40Yeah.
14:41Who wants loin?
14:42I don't want loin.
14:43I don't want loin.
14:44I don't want loin either.
14:45I'll take loin because no one wants it.
14:47But if I can cook that hog how I want to cook that hog, I know I can get that
14:50loin.
14:51Yeah.
14:51I'm a thousand percent down.
14:53Sounds wonderful.
14:54Yeah.
15:06Lexington's is like stepping back into the 50s.
15:08Everything's patina.
15:09There's an old group of people.
15:11Come on in.
15:12Come on in.
15:12Yeah, man.
15:13You could tell that this restaurant has been running for years.
15:15This is called Western Style Barbecue.
15:17The red sauce in the cup, that's our house sauce.
15:19It's going to make about 300 gallons a week of that.
15:21Anything Western style is red.
15:23Everything's got ketchup in it.
15:24That's really good.
15:25His barbecue sauce has a little bit of ketchup in it.
15:28So my idea is treating a salsa as a barbecue sauce.
15:31It's going to be a really cool flip of something that already exists, but putting my spin on it.
15:36What would you recommend for the ham?
15:37Ham to me, the meat's a lot drier.
15:39Different flavor, different texture, different muscle wrap.
15:41Everything about it's different that way.
15:43Ham is a cut that they don't even want anything to necessarily do with.
15:46So I'm just hoping that if I can cover the portions in enough fat, that I can try and avoid
15:52that dryness.
15:52We're going to be in the same boat.
15:54We're trying to infuse wetness.
15:55These are really good, too.
15:56It's so good.
15:57It's like grandma vibes, you know.
16:01If I eat anymore, I'm going to have to lose it.
16:03I better chill out.
16:04I know.
16:05Between today and tomorrow, we're going to have the meat sweats.
16:08Time to go buy some ketchup.
16:12I'm sorry.
16:12I need to unbutton.
16:14Yeah, there you go.
16:14Go for it, girl.
16:15There.
16:16If I wasn't on this team, I'd be so pissed.
16:19I know there's some yelling going on in that car.
16:21I'm so glad I'm not up in that.
16:29Produce.
16:29Oh, yes.
16:30God, it smells so good in here.
16:32There's just so many options.
16:33All the choys, bok choy, un choy, yu choy.
16:37Justin.
16:38Hello.
16:39What are you making there?
16:40Stuffed bun.
16:41A stuffed bun.
16:43Mirren is for one of the sauces I'm making.
16:46I need sesame oil.
16:47I'm going to get some oyster sauce.
16:49I see so much good stuff.
16:51Super G Mart is...
16:53We're running.
16:54My favorite place with every Asian ingredient that I can wish for.
16:59I'm getting Shaoxing wine.
17:01I'm home.
17:02Here gives me a bit more clarity on what direction I want to take this.
17:06Barbecue pork loin wrapped inside a Napa cabbage.
17:10Looking for pig's ears.
17:13Orejas.
17:14Hey, Lawrence.
17:15Yeah.
17:15I got hot sauce.
17:17Is that Brandon?
17:18Yes, me.
17:19I'm looking for pork skin for my chicharron.
17:24Using the pork skin from the smoked hog is not going to be as good as dehydrating your own skin
17:31and frying it to make a perfectly crispy chicharron.
17:34Like fried pork skin with pimento cheese?
17:37Hello.
17:37It's a Southern vibe.
17:38Pork skin.
17:39Here it is, baby.
17:40Are you ham?
17:41I am ham.
17:42Hamming it up together.
17:44Fifteen minutes, y'all.
17:46Oscar.
17:47Yes.
17:47What are mangoes in Spanish?
17:49What are what?
17:49Mangoes.
17:50Mangoes.
17:51Mangoes.
17:51Yes.
17:52Same, just with an accent.
17:53Mango.
17:56Orejas.
17:57Hell yeah.
17:59Six minutes, guys.
18:00Should we meet up at the front now?
18:01Yeah.
18:02All right, let's go.
18:03Got you, baby.
18:04I'm here.
18:05We're here.
18:07Are we starting budget?
18:09Yeah.
18:10Thank you so much.
18:11Let's do it.
18:12Go.
18:14You know who's doing the chalk yet?
18:17What's Oscar?
18:18Oh, Vietnamese versus Mexican.
18:20Oscar, you're going to get it.
18:22What's up?
18:23Poor Oscar.
18:25Dwayne has gone insane.
18:27You're a little demon.
18:28Dwayne, I'm beginning to realize this.
18:30I'm really sweet and I'm nice, but sometimes my alter ego, Dwayne, comes out.
18:36Poor Oscar.
18:37If, like, f*** around to find out was, like, a person, that's Dwayne.
18:42A little scared there for a minute.
18:44Oh, you don't want to know Dwayne.
18:50Bender farm.
18:52Golly.
18:52Well, f***.
18:54This place is beautiful.
18:56That lake view, though?
18:57I'm not sleeping.
19:05Should we go look at our pig?
19:08Hey, I'm going to start getting this thing ready.
19:10I'm the one taking the lead on maintaining the fire because I have whole hog experience.
19:13I'm just going to load this up real quick and then we'll get this thing up to temp.
19:16The hams take longer to cook, so I usually start with a pile of charcoal on the ham side,
19:21so that way it's a nice, even cook.
19:23Yes, sir!
19:25Let's get it.
19:26Yeah, let's not try to go too heavy.
19:27You guys still playing around with that pork?
19:29You can't get it on the grill or what?
19:30You need somebody strong to help lift?
19:31Hey, we're going low and slow, baby.
19:33The bigger difference between North and South Carolina is, North Carolina, you get your coals
19:39into your pit and then move your hog on.
19:41If you throw it onto a hot pit, it's harder to get an even cook.
19:46South Carolina style, the way that I know how to do it, hog goes on first and then you're
19:51gently raising the temperature with the hog in there.
19:54This way, it's a slow and steady raise.
19:58We plan not to open the smoker for the first six to seven hours.
20:02Hopefully it works out.
20:02Everyone say your prayers.
20:04Cool.
20:17Real talk, how are you guys feeling?
20:19Doing good.
20:20How are y'all feeling?
20:21Feeling good.
20:22Sherry, your first thing, you're doing the rundown on the pickles, right?
20:25Yeah, so I'm going first tomorrow morning.
20:27I'm doing the south of the border balsam.
20:30So homage to Momofuku in New York City, where I grew up, with a little rice that is seasoned
20:36with the pig's head and chimichurri.
20:38There you go.
20:40It's honoring everything and everywhere that I have ever been.
20:44Are you really doing balsam?
20:46Yeah.
20:47You know what I'm doing?
20:47What?
20:48It's going to be like a take on the most perfect sandwich, so...
20:51Oh, that sounds funny.
20:52I've never put the shoulder in a sandwich, but I think it'll end itself really well.
20:57It holds its shape well, so it won't fall apart, I think, I hope.
21:02Be careful.
21:03With what?
21:04Your shoulder?
21:05Yeah, it feels so nice.
21:06Yeah.
21:07The smell of pigs.
21:12Laurence, what are you doing first, buddy?
21:14I'm hydrating some dried scallops.
21:15That's going to be for my XO sauce.
21:17We're going to take the loin meat.
21:18After it's been smoked, we're going to wrap it in some Napa cabbage that's steamed off.
21:22And then we're going to re-smoke all that together.
21:24All right.
21:25So the ears, I'm going to cook them so they're nice and gelatinous.
21:29And then pack them like a terrine.
21:30So it'll be like a moist piece of loin.
21:32And then crispy, gelatinous piece of ear, you get the contrast.
21:35Sure, they'll be delicious.
21:39My dish is going to be the belly.
21:41And I'm going to do classic American barbecue, what I grew up with.
21:44The belly is the creme de la creme on the pig in my eyes.
21:47I want to make sure the next day that it's still really crispy on both sides, nice and tender.
21:51It's so much porky flavor.
21:53Delicious.
21:53Give a solid plate of barbecue from a fine dining lens.
21:57You moved to Montana, you think you can do everything fancy?
22:02Jonathan, I'm going to tell you right now, if you're going to clown everything I say, bro, be ready.
22:05Are you doing pork belly?
22:07Yeah.
22:07Oh, you are?
22:08Yes.
22:08Okay, well, I'll see you there.
22:09Of course, he had to copy me.
22:11Brandon, are you doing a pork belly dessert?
22:12Negative, sir.
22:13Okay, great.
22:14So I have a chance.
22:15I'm going to cook my ass off.
22:17This is pork skin right here.
22:19These are going to be for some chicharrones.
22:21I know I want to make a pimento espuma to garnish the dish.
22:25I'm pulling out all the stops.
22:26How's your skins?
22:27Come on, my boy.
22:28I think we're good.
22:29Simone.
22:31How do you feel about me going head to head with them on ham?
22:34I feel pretty good about all your ingredients.
22:36I'm going to hit it with some mojo on the side to balance out the dryness of the ham.
22:41Black bean puree and then some hush puppies.
22:44Cruisin', you're at cruisin' altitude?
22:45I'm doing the ham with black-eyed peas and collard greens.
22:49I'm going to finish it with a hush puppy, like crouton.
22:52How we looking, team?
22:53Bueno.
22:54Duane, how about you, love?
22:55I'm going to use all of that chopped pork and I'm going to put it in a fried spring roll.
23:00I'm naked and afraid out here right now, right?
23:03Now it begins Duane.
23:04She's kind of scary at this point.
23:06Sam Jones has a cornbread that reminded me a lot of masa.
23:09I want to make an homage to that with the tamal.
23:11My whole theme right now is like my country cousins.
23:15Hey, can everybody taste this?
23:16It's a smoked cheddar and pimenton.
23:19It's going to go in the ISI.
23:20Hey, chefs!
23:21Hey!
23:22Hey, chef!
23:24I heard there was a party out here.
23:26What are you guys working on?
23:28It's going to be a pimento espuma.
23:30Okay.
23:31I bet you that's the first espuma ever on a barbecue.
23:34Give it a classic.
23:35Give it a classic.
23:35This is something I feel strongly about and you know what?
23:38If I take the hit, I'll take the hit.
23:40I don't want to be subject to peer pressure.
23:43You show up in Memphis in May with espuma and I'll send you right out.
23:46Be like, you're out of here.
23:47Forget it.
23:47You know.
23:57I got a surprise.
23:58There's no quick fire today, so...
24:00Oh, no.
24:02Oh, what's about to go down?
24:03We do have a little fire going.
24:05If anybody wants to have fun, we should make some s'mores maybe, no?
24:08Oh!
24:11Hell yeah.
24:12We can have a little s'mores off.
24:13Oh, boy.
24:14The winner takes home another 2% of the prize money, so that's an additional $500 in quick cash.
24:19Yeah.
24:19Yeah.
24:20I'm in.
24:20I'm in.
24:21Okay.
24:21Do it.
24:21Anyone who wants to compete, follow me.
24:23Go.
24:24Are we good?
24:25I'm staying.
24:25All right, let's go.
24:26I'm staying here.
24:28Okay.
24:29Adorable.
24:29Oh, yeah.
24:31So you can get creative.
24:33Bring me your s'more whenever it's ready.
24:34They don't have to be all served together.
24:36Let's see what we have.
24:38Okay.
24:38Cookie butter.
24:40This is awesome.
24:41Oh, Lucky Charms, though.
24:42You like Lucky Charms, Tom?
24:43Matchfully delicious.
24:44Ooh.
24:45I'm going to take that as a yes.
24:48Do you have a sweet tooth?
24:49I do, actually.
24:50Okay.
24:51Oscar, what do you have?
24:52I am tearing up a little chile pasilla in the molcajete.
24:55Oh, okay.
24:57Chef, I'm a man who takes risks.
25:00Of all the chefs here, who do you think is the one that couldn't survive out in the wild?
25:03Maybe just because of the way he's talked to us a lot about the amenities.
25:07Oscar.
25:09Oh, no.
25:10Burnt sugar is just burnt sugar.
25:12So I just want mine to melt and get tan.
25:15Kind of like, you know, when I'm at the beach.
25:17Does anyone have microgreens?
25:19Yeah.
25:20I throw you in the fire, you do that.
25:22Okay, I think I got it.
25:23Okay, Gwen's got the first one.
25:25What you have here is a cookie s'more sandwich.
25:28You see that pole?
25:29That's a pole.
25:30Yep.
25:31Mm-hmm.
25:31I like it.
25:32Oh, my garnish.
25:33My garnish.
25:35We have peanuts two ways.
25:37We have a peanut butter cup, and we have a peanut brittle.
25:40So we have some biscoff.
25:42And because you said you love Lucky Charms so much on record, that'll get your hands nice
25:46and sticky.
25:47It did.
25:48A lot going on here.
25:48Yeah.
25:50You got to eat the other way.
25:51That's how I like it.
25:51Which way?
25:51I like where the chocolate's on top.
25:54Oh, okay.
25:54So that way.
25:54Yeah.
25:55This way.
25:55Yep.
25:57You know it's just chef making s'mores when it comes with directions.
26:00Awesome.
26:01I have caramel chocolate and freeze-dried raspberries.
26:04See?
26:04Look at that stretch.
26:05Look at that stretch.
26:06You see that?
26:06Tom says he has a sweet tooth, but to eat so many s'mores in such a short amount of time,
26:10that's a professional right there.
26:12I have s'more hands.
26:14I have glazed pecans.
26:15Very good.
26:16My God.
26:17All right, chef.
26:18This is a little chile pasilla, melted chocolate.
26:21It's spicy.
26:21A little heat, you know?
26:22A little bit.
26:23Yeah.
26:24All right.
26:25So Reese's peanut butter cup sandwich with two s'mores, popcorn.
26:30I won't have s'mores again for two years.
26:33So the winner tonight just made a s'more that was a little unusual with a surprise.
26:42Oscar.
26:45Just love that spice and air.
26:47It just made it different.
26:47It stood out.
26:48You win $500 s'more for your quickfire, quick cash haul.
26:52Good job, buddy.
26:53Coming up slowly, y'all.
26:57Suckers.
26:57I was the last one picked the week before I was in the bottom, and now I got a little
27:02come-up.
27:02It's my first win.
27:03There you go.
27:03First money winning, making s'mores.
27:05Awesome.
27:05Thank you very much.
27:06Appreciate it.
27:06I'm a $500-er now.
27:08We're going to go nuts.
27:09Take that.
27:10Losers.
27:10No, I'm just kidding.
27:11Everything was great.
27:12But I think you want to go down there and cook.
27:14Yeah.
27:14Thank you, chef.
27:15I think mine was better than everybody else's, but it's okay.
27:24What we want to do is we want to pull the loins for Lawrence, and that way he doesn't
27:28have anything overcooked.
27:30All right, you ready?
27:31One, two, three.
27:32What's difficult about the loin, this is a super lean piece.
27:36You don't want to overcook it, and for sure you don't want to barbecue it for 12 hours.
27:41Okay.
27:42So this should just lift right out.
27:44Oh, yeah, let's team together nice.
27:47For me, I would not bastardize the tradition of whole hog barbecue in the Carolinas for a win.
27:53One, two, three.
27:54It's whole hog for a reason.
27:56It's not whole hog separated into parts.
27:59We're different.
27:59You guys are like North Carolina, we're South Carolina.
28:01Yeah.
28:03I'm not saying it's better.
28:04It's just different.
28:11You need papaya julienne or something?
28:13I do.
28:14I'll do one.
28:14You let me know, okay?
28:15Thanks, chef.
28:17Favorite part?
28:18The cheeks.
28:18They got a lot of flavor.
28:19Sherry, I'm trying to figure out how to integrate this tenderloin, but I don't want to just cook it.
28:23Why don't you make pork floss?
28:25That's a great idea.
28:26Don't thank me until you get the judge's feedback.
28:29Yeah, yeah, yeah.
28:31That's a tenderloin?
28:32Hell yeah.
28:33I'm going to throw this in there and we'll make pork floss out of that.
28:35My plan is to showcase the pork three different ways.
28:39One is going to be a slice of the loin.
28:41Second one is going to be a pulled pork loin.
28:45Guys, I think I'm making pork floss.
28:47Season it like with a little sugar.
28:48And then the last one is going to be a pork floss.
28:51Oh, yeah.
28:52We're there.
28:55Nice, nice, nice.
28:57Wow.
28:59Nice work, Stiegs.
29:00Very proud of you.
29:01Thanks, buddy.
29:01Yeah.
29:02Proud of you, dude.
29:02The ribs are barely breaking through, which means this hog can roll for like another hour
29:07and a half after the flip, which is exactly where we want it to be.
29:10This hog's looking amazing.
29:15Can't decide if I want coffee, if I'm going to stay up.
29:19Everyone was down to just stay up all night, but as the night's going on, we're all starting
29:24to get a little bit tired.
29:26Oh, my God.
29:29Oh!
29:30All right, guys.
29:30I'm going to take a two-hour nap.
29:33Guys, I have a ghost story for everybody.
29:35Don't.
29:35I'm about to go in the cabin by myself.
29:37I took a power nap on the ride up here, but not enough.
29:41I'll stay up all night with that smoker.
29:44We'll take turns.
29:44Good night, Anthony.
29:45Good night, Jen.
29:46Jen is not in the best health with her shoulder, so we prioritized making sure that Jen and
29:52Justin both got the rest that they needed.
29:54You want to come on up?
29:57You're good down there.
29:58I'll wait.
29:58I'll send you some pillows.
30:00I'm going to grab my coffee real quick.
30:01I've done overnight cooks multiple times, so I feel on fire right now.
30:20We're ready.
30:21We're going to check the hog, pull it out, make sure that it is cooked all the way through,
30:26but nice and tender.
30:27There she is.
30:28Then we need to let it rest.
30:30Pig is in good shape.
30:33She feels good.
30:34Loin feels really forgiving.
30:36Oh, yeah, yeah.
30:37Seeger stayed up all night babysitting our hog.
30:41Seems very confident.
30:43Each cut is cooked to the right temperature.
30:45If I can, like, really carefully take the spine out and move the loin so I can get it wrapped,
30:52I think that'll give you a better idea with the belly.
30:55Now I'm going to use some of your leftover mango, actually, and add it to my escoviche
31:01so it has a little bit of sweetness.
31:03I love that.
31:05I'm working on Justin's dough for his buns, and he's cutting collards for me.
31:10Yeah, the hand's season up.
31:12Got to keep her spry.
31:13Shoulder.
31:13Got to keep her fresh.
31:22I'm going to pull the meats off of this stuff here.
31:24We're exhausted.
31:26We're running on fumes.
31:27Look at that, bro.
31:29But I need to get my dish prepped to kick my brother's ass.
31:33Where's my coffee?
31:34I'm the belly, and I also want to preserve the shoulder for Justin.
31:37Get your prime pieces, because I'm going to chop mine.
31:40Which one's the sexy one?
31:41This one, no?
31:42It doesn't matter.
31:42You can pick from whatever you need.
31:43The most challenging part is I have to wait until everyone gets the best part of their piece of pork.
31:50I'm going to start stealing pieces for you.
31:52Then any extra leftover would go into the chop.
31:55Sherry's first, right?
31:56Yeah, Sherry's first.
31:58Yeah, those are perfect.
32:00So good at teaching.
32:01Well, we'll see how these come out.
32:09Diner's walking in.
32:11What a view.
32:12We couldn't be more thrilled that you are all here.
32:16And for those who spoke with them, thank you very much for giving the chefs a little crash course.
32:20Hopefully, they're going to really be experts at this thing now.
32:23No promises, though.
32:25Yeah.
32:25Collectively, there's got to be a thousand years of experience here, so I'm sure the chefs are a little bit
32:29intimidated.
32:31I'm glad we didn't have this.
32:33You would have been just fine.
32:34I would have been just fine.
32:36You were the only one we wouldn't have been worried about, actually.
32:38The first round will be featuring the shoulder.
32:41Favorite cut is shoulder.
32:42Shoulder's so versatile, you can do a lot with it.
32:44You can slice a shoulder, which you wouldn't think you could.
32:46But if you go to most of the barbecue joints here in this area, they're using shoulders.
32:51Ten minutes.
32:52I am just slicing up my pork shoulder for my sandwiches.
32:58That looks good.
32:59Them buns are ridiculous.
33:00And the bread looks good, too.
33:02Thanks, guys.
33:03I'm wearing my good shorts.
33:05It's a teaspoon of chimichurri per ring mold.
33:07I look over, and Justin is baking bread from scratch.
33:12And I'm like, oh, my God.
33:15To have all these pit masters voting on the spot, I'm scared.
33:20I'm just going to get buns toasted in.
33:22The whole dish is built around making a beautiful pork sandwich, so I want to keep the shoulder
33:27intact as much as I can.
33:29But I also want to get some crispy bits on there.
33:31Thirty seconds, y'all.
33:34Six.
33:34Six all day.
33:35We're going to need three more.
33:38Lettuce and chicharron on top.
33:42That looks beautiful, right?
33:43Yeah.
33:44Good luck, Justin.
33:45Good luck, Sherry.
33:46Crush it.
33:47Hello.
33:49Hi, Sherry.
33:49Hi, how are you guys?
33:50That is free of food.
33:51I love that.
33:52Hi, Justin.
33:53Hello.
33:54You awake?
33:55Yeah.
33:55Yeah.
33:56Barely.
33:56Justin, we're going to start with you first.
33:58I made a milk bread barbecue sandwich with smoked pork shoulder, Alabama coleslaw, spicy pickles,
34:06and a Western-style Carolina dipping sauce.
34:09Did you bake these buns?
34:11Yeah, I made them today.
34:12Yeah, they're beautiful.
34:13Sherry, tell us about your dish.
34:14I made a south-of-the-border balsam, Eastern-style vinegar dressing, a cabbage chow-chow, my version
34:21of rice and hash, pickled cucumbers, a little fresh herb salad.
34:25It really looks like they're busy eating.
34:27That's a good sound.
34:27I have a question about the hash and rice.
34:30What did you do to make it green?
34:32I made a classic chimichurri.
34:34It's a Brazilian sauce that we always eat with barbecue.
34:37Okay, it is time to vote.
34:40Hold up the paddle for your favorite team.
34:52It is time to vote for your favorite dish.
34:55As a reminder, every round the pitmasters get a collective vote, and then each of us
35:00get an individual vote as well.
35:04Vote!
35:07Looks like red.
35:08Sherry, you took the pitmaster vote.
35:09Congratulations.
35:10Okay, judges, it's time to vote.
35:16Sherry, congratulations.
35:17You just won it for your team.
35:18Thank you so much.
35:19And $5,000, courtesy of the active cash credit card from Wells Fargo.
35:23Thank you so much.
35:25Well done.
35:27Both really good dishes, but I just prefer Sherry's.
35:29It was beautifully cooked.
35:30It had beautifully crisp skin on it, tons of fat, lots of flavor.
35:33If you got any extra back there, we'll take them.
35:36What about Justin's edge tip for you?
35:38I really appreciate the bun that you made from scratch.
35:40The pork, you achieved really good seasoned flavor in that.
35:44Thank you, Chef.
35:45Thank you very much.
35:46You can go back and join your sauce.
35:47Thanks, guys.
35:49Man, these are good.
35:51Yeah.
35:52Sherry, Sherry.
35:53Good job, Sherry.
35:53Yeah, Sherry, you got it?
35:55Yeah.
35:55You all talked to me pretty well, huh?
35:57This meal, everything on it was excellent.
35:59It was good.
36:00Yeah, girl.
36:01I didn't want the five grand anyway.
36:04Chi-chi.
36:05It's pretty sexy to me, brother.
36:07Sierra, you want to try this?
36:08Is this kind of mimicking the ketchup barbecue?
36:14I like it.
36:15Good.
36:15All right.
36:16Six minutes.
36:18Next up, we have the loin.
36:20I do competition barbecue.
36:22The loin is a beautiful cut of meat, but it is very, very tough to execute properly.
36:26There's no forgiveness.
36:27It can really destroy you or you can make it.
36:29I mean, that's why we call it the money muscle.
36:32Going up against Seeger.
36:33Obviously knows a lot about pork.
36:35Seeger has worked with Rodney Scott, which is a huge, huge advantage.
36:39But, you know, I'm proud of this dish.
36:4030 seconds.
36:44Is that time?
36:48Hi, chef.
36:48Hi.
36:49Hi.
36:52So this is a mustard-based sauce.
36:53I use carrot as part of the sweetener in there.
36:56And then you've got the ears for a little bit of crunch, gelatinous to help the sauce to
37:00break through.
37:01Did you want the loin?
37:02I took charge of smoking the whole hog.
37:05So for me, I would rather take that than put someone else out to dry.
37:09Lawrence, tell us about your dish, please.
37:11There's three different kind of stages that I went with.
37:14And so before we cooked the whole hog, we took out the tenderloin.
37:17And then I made pork floss out of it.
37:20The slice of pork, that's the one that we took out in the middle.
37:23And then the pulled meat is all the way through.
37:26And that's what I call an East meets East Carolina and the world.
37:29East meets East sauce.
37:32So that was inspiration.
37:33I want to vouch for these guys up here.
37:35I actually take the point loin out before I put it on the smoker.
37:38So I agree with you guys on that.
37:41All right.
37:42You're going to vote for your favorite.
37:45Vote.
37:47Close, but Lawrence, you took the pitmaster vote.
37:50Judges, let's vote on the loin.
37:54All red.
37:56Congratulations, Lawrence.
37:57That means two rounds for the red team.
37:59I think both dishes were great.
38:00I mean, the pig ear, terrine, Seeger was brilliant.
38:03Where Lawrence won me over was all the different iterations of the pork loin
38:07cooked to the proper temperatures.
38:09Seeger, I think the pork's a little on the dry side.
38:12Thank you very much.
38:13You can go back and join your team.
38:15Thank you all.
38:15There you go.
38:16Grapes roasted.
38:17How do they look, Jen?
38:18They look really nice.
38:20I am making hush puppies right now.
38:22How we looking?
38:23Not good.
38:24Two for two, baby.
38:25Two for two.
38:26Two for two.
38:26Whoa.
38:27Let's get it.
38:28Two for two.
38:28Two for two.
38:29We need one more, guys.
38:30One more.
38:31Let's go.
38:31They didn't like it.
38:33Comments on the loin being dry.
38:34He put up a good dish.
38:36It was hard to beat.
38:37Seeger comes back with very bad news.
38:39Got to win this one to stay alive.
38:41If anybody wasn't paying attention, we put our full faith in him.
38:46Things aren't looking too good.
38:48Battle of the brothers.
38:50Dang.
38:51Let's go, John.
38:51Then we need a win.
38:52I know.
38:53We're going to get this one.
38:53My stuff's going to be fresh.
38:55A lot of tacos, bro.
38:57Our next round is going to be the belly.
38:59Oh, you come to mama.
39:02When you're cooking a whole hog, the belly meat is basically cooking in its own fat.
39:06And the flavor of the South is pig fat.
39:0915 seconds.
39:10Brandon, so if we win this.
39:12Yo, we're taking it home right now.
39:13We clean it.
39:14We clean it up.
39:15Sweet pressure is on.
39:17Big money right here.
39:18Big money.
39:18Big money.
39:20I'm feeling great, baby.
39:22I got us.
39:23Four, three, two, one.
39:26Beautiful, guys.
39:28Let's go, Brandon.
39:30Boo.
39:32Belly, belly, belly, belly, belly.
39:34Belly.
39:35Okay.
39:36Ooh.
39:37Dang.
39:37Look at us.
39:38Look at that.
39:40Jonathan, let's start with you.
39:41So first, I want you to take a chicharron, dip it into the pimento cheese.
39:45That's going to start the party.
39:47Then what I have is a perfectly cooked pork belly.
39:49Under the pork belly is a succotash and a touch of curry seasoning.
39:54I feel like this was an intentional choice.
39:56It really wasn't.
39:56Sure.
39:57No?
39:57You just both separately chose belly.
39:59Yeah.
39:59Yeah.
40:00Brandon, tell us about your belly, please.
40:02Here I have for you smoked barbecue pork belly, mac and cheese, collard greens, and mustard
40:07onions.
40:08And just for the record, I did not get the chicharrones from the grocery store.
40:16I bought the pork skin, and I made my own chicharrones.
40:23Just to be clear, red team already has two rounds.
40:26Gray team has zero.
40:27So if red team does take this vote, then red team wins.
40:30Okay.
40:31Y'all ready to vote?
40:33All right.
40:35Vote.
40:44Oh.
40:51Oh.
40:52Brandon, red team, you took the pitbaster vote.
40:54Now it's time to vote on the belly.
40:57Oh, unanimous red.
40:59Sweet.
41:00I just thought Brandon's had a little more flavor.
41:02Yes.
41:03For me, the best bite was the onion with the belly.
41:06Jonathan.
41:07The pimento.
41:07You could see that it sort of congealed over, but otherwise, you know, I like your chicharron.
41:12Congratulations, Brandon.
41:14You just won it for your team.
41:15We are going to continue because there still is more money to be won.
41:19Damn.
41:20Clean sweet, bro.
41:22Yeesh.
41:23That pimento cheese was terrible.
41:24Yeah.
41:25What was that?
41:26Clean sweet.
41:27I got murdered.
41:28Yeesh.
41:29Hey.
41:29Three for three.
41:30Three for three, baby.
41:31Sweet, baby.
41:31We won, baby.
41:33Please, y'all.
41:34We got to get a little something.
41:35That's it.
41:36We won.
41:36That's it, gang.
41:36Okay, wait.
41:37Everyone's safe.
41:37Sweet.
41:39Come on, Jen.
41:40We've lost as a team.
41:42We can still win our individual dishes and get some money, but there is that gut punch.
41:47Someone on our team is going to get sent home.
41:50We're still in the fight.
41:51Now we have the ham round.
41:53For me, I like ham just because of the texture of it.
41:56You can slice it and serve a slice of it.
41:58I think it's delicious.
41:59Put it right in that blink space to the left of the cabbage.
42:02It's exactly like something I'd eat.
42:04I was inspired by those hush puppies from Lexington.
42:07Jen, we're both doing hush puppies?
42:08Surely are.
42:10Damn.
42:10Three, two, one.
42:14Hey.
42:16Tell us about your ham, please.
42:18I did a black-eyed pea puree, seared ham steak, hush puppies, smoked grapes, and pickled collard green stems.
42:27Anthony.
42:27I wanted to do mojo, black bean puree, oranges, and hush puppies.
42:32The white sauce is Carolina white.
42:34Time to vote.
42:36Now.
42:38Great team.
42:40Ooh.
42:40Okay, judges.
42:43Nice.
42:45Jen, congratulations.
42:47You won that round and $5,000.
42:50Awesome.
42:51Well done.
42:51Jen, this is just a beautiful plate.
42:53You got a little sweetness, a little sour.
42:55Hush puppies are really delicious.
42:56Pork is beautifully cooked.
42:58I'm really digging it.
42:59Appreciate it.
42:59I went for red team.
43:01I love this, like, mojo, Cuban kind of feel.
43:04Got a great plate of food here.
43:06You guys can go back to your team.
43:08Thank you both.
43:08One more.
43:10Yeah!
43:11Yeah!
43:12Yeah!
43:12Yeah!
43:13You f***ed the boy.
43:16Final round, the chopped round.
43:18I love chopped because let's say you're in between paychecks and you got all the leftovers.
43:23You can do chopped and you can create an entirely different dish out of stuff that you have already cooked.
43:2830.
43:29Let's go, Oscar.
43:30Make sure it's sexy.
43:334, 3, 2, 1.
43:37Woo!
43:38Woo!
43:39All right, y'all.
43:43Oh, it's a tamal.
43:44Okay.
43:44This is a pig face stuffed tamal with chile colorado, curtido, and some salsa hogada barbecue sauce.
43:51We use so much corn in Mexico and I've always just seen there be a lineage there.
43:54Hopefully it worked out on the plate.
43:56I made a North Carolina chop style barbecue and then on the side you have a papaya salad, a summer
44:04roll, and then also a fried spring roll.
44:06And the sauce in the dish, is that the same sauce from dish number two?
44:09It has the mother sauce of the Carolina vinegar base.
44:13So it's 50% that, 50% nook mom.
44:16Is everyone ready to vote?
44:23Wow.
44:23Red, you took the pit master vote.
44:26Okay, judges, it's time to vote for Gray.
44:30Congratulations, Oscar.
44:31You just won $5,000.
44:33I really liked both dishes, but Oscars, I got more pork.
44:38But, Duane, since the red team did win overall, that does mean you are safe.
44:42Great.
44:42You can go back and join your team.
44:45Thank y'all.
44:47You guys are welcome.
44:48Yes, though, it wasn't.
44:49Oscar won.
44:53Let's go.
44:54Yay.
44:56Sam, how do you think the chefs did overall today?
44:58I think they put a lot of thought and effort in.
45:00I enjoyed some more than others.
45:02You kind of swept me with the guests.
45:04Oh, yeah, the pit masters, it was 10 to 5.
45:07Oh, s***.
45:08I thought everything was fabulous, and it hurts my feelings to say one was not better than the other,
45:12but I would have to say Lawrence is my favorite.
45:14That made, the flavor was just on point.
45:16One dude was like, I love pork floss.
45:19My favorite was definitely Sherry's, just the crispness of everything.
45:23It was a light smoke, but delicious.
45:24They like this together.
45:26Brandon had the best pork belly.
45:28I think that was the best dish.
45:29Bro, you had that.
45:30Yeah, listen, it's okay, bro.
45:32Damn.
45:33Well, thank you, everyone, for all of your comments,
45:35and thank you to the four here up front for all the expertise and the guidance for our chefs.
45:39Thank you so much.
45:42I think it's time to talk to the chefs.
45:44Sounds good.
45:51Tom, how do you think they did?
45:52Really good.
45:53I mean, across the board, really tasty food.
45:55Plus, you also really paid homage to where we are.
45:58Good memories of this one.
46:00Congratulations, red team.
46:01You took home the win.
46:03So, great team.
46:03You can step to the side.
46:07Lawrence, Sherry, and Brandon, you already won $5,000.
46:10But thanks to the active cash credit card from Wells Fargo, each of you on the red team will increase
46:15your winnings by 2%.
46:16That's an additional $500.
46:18Yay!
46:20Good job, good job, good job, good job.
46:21Dwayne and Anthony, even though you didn't win your individual rounds, you don't go home empty-handed.
46:26We did have one favorite.
46:28And, Michelle, as our guest judge, you have the pleasure of announcing our winner.
46:32Our favorite chef today took the master class in smoking a whole hog and just kind of ran with it.
46:38I think we were all wowed by what you put on the plate today.
46:41And the winner is...
46:48Lawrence.
46:49Nice.
46:50Yay, good job.
46:51Lawrence, congratulations.
46:53You just won immunity in the next elimination challenge.
46:56Being able to embrace the most difficult cut of the whole hog and forming a dish by the morning, it
47:03felt really good.
47:04Lawrence, I thought the way you had three different interpretations of the loin was brilliant.
47:09That floss impressed everyone.
47:10The slice of loin you served us was perfect.
47:13And that's a really hard thing to do.
47:14I do want to shout out, like, I felt like our team was flowing and, like, dancing together through the
47:19night.
47:19And even, like, I think, Sherry, you were the first one to be, like, pork floss.
47:23And I was like, I can do that.
47:24This journey, it's an emotional rollercoaster.
47:27Being on the bottom last week and having a chance to go home.
47:30To get back on top, it's a sign that I'm cooking in the right direction.
47:34Thank you, red team.
47:35You can step to the side.
47:37Gray team, you can step forward, please.
47:39Good job.
47:41Congrats.
47:42Love you, man.
47:42Love you.
47:43Oh, okay.
47:45Gray team, unfortunately, you are the losing team.
47:48And one of you will be eliminated.
47:56Great team, unfortunately, you are the losing team.
48:00This was hard.
48:01Clearly, you worked as a team and things were vibing and it just got beaten out by some better dishes.
48:07But otherwise, like, really good food.
48:09Yeah.
48:12Justin, Jonathan, and Seeger, obviously, you didn't win your individual rounds.
48:16And one of you will be eliminated.
48:20Justin, the milk bread was delicious.
48:23That pork, I found it just to be slightly under seasoned.
48:26Why chop your pork instead of slicing?
48:29To fit the bun.
48:30I think in barbecue, you kind of let loose a little.
48:32It's okay if it's not, like, super pristine, right?
48:35Especially in a sandwich.
48:36Okay.
48:36Yeah.
48:37Jonathan, why a spoon of pimento cheese?
48:40I didn't want to keep it too simple.
48:42I tried.
48:43I tried to steer you away from it.
48:44But, you know, I wanted to stick to my plan.
48:46You lost the texture, which is sort of what makes pimento cheese so great.
48:50And it became a little bit too slick for the rest of the plate.
48:53Okay.
48:55Seeger, were you happy with the cook of your loin?
48:57Honestly, like, we tasted a piece, like, right when I sliced, we're, like, good to go.
49:01And then in that, like, little bit of time from, like, holding to, like, slicing and putting on the plate,
49:06it just, like, took it just over.
49:08Because it felt like it was sort of separated and it wasn't in the sauce, had no sauce on top
49:13of it, it did eat dry.
49:15I, too, didn't necessarily love your sauce.
49:18I think the carrot added this thicker texture to it.
49:22It was just a little bit of a miss there.
49:24I ain't got to say, you also took the lead in cooking the pork.
49:27And I know that's always tough to do.
49:28You had a good plan.
49:30Yeah, thank you, Seeger.
49:31Yeah.
49:31With all the great compliments to all of you, obviously, we have a very tough decision to make.
49:35We will call you all back in a little bit.
49:43Well, y'all, this is the worst part.
49:45Yeah.
49:47Both of you guys, like, props, man.
49:49I mean, everybody, right?
49:49But, like, the people that really controlled the hog.
49:51No, you guys were the foundation.
49:52Yeah, totally.
49:53Oh, yeah.
49:54Like, without y'all, like, none of us would have had winning dishes, maybe.
50:01I mean, this one's really hard.
50:03All the chefs did a really great job.
50:05There was so much work put into it.
50:07I mean, 14, 16 hours of teamwork that really paid off.
50:12I wanted to hate both of you guys when I first met you.
50:16But I'm like, I borderline kind of love you both.
50:19I want to be the triplet.
50:21I want to be the triplet.
50:23It's a dog way.
50:24Fun fact, a lot of people don't know this, but my brother and I talk to each other every
50:27day, every single day.
50:28And so there's a lot deeper connection, you know, beyond the screens that, you know, some
50:33people just will never understand because we're twins.
50:35And I know we were, like, ragging on Jonathan a little bit on the pimento cheese and the
50:39whatever, but, you know, the pork was good.
50:41Yeah.
50:42It was moist.
50:42It had a lot of fat on it.
50:44Yeah.
50:44So it still ate really well.
50:46Yeah.
50:46His chicharrones were great.
50:47I just don't think it needed the cheese, and I think if he presented it differently, I
50:50think it would have been better.
50:51Yeah.
50:52I'm mentally preparing for Last Chance Kitchen.
50:54That's going to be me.
50:56Yeah, but Tom already told me about the pimento on the last bite.
51:00I don't think you have to worry.
51:01It is what it is.
51:02You know, I think that Seeger tried to chef it up too much.
51:05It was very precious, and he knew it.
51:07I also think the conception of the dish did not work in his favor.
51:11Seeger needed to take your advice, Michelle, that you gave to Justin, which is like, it's
51:16barbecue.
51:16We need to get a little dirty here.
51:18Yeah.
51:18Was the pigger spring better than the sandwich?
51:20That pigger was definitely incredible.
51:22However, it was not the pork loin.
51:24Yes, exactly.
51:25I hear you.
51:26You know, if I go out, I'll go out happy, and it wasn't, you know, sandwich challenge.
51:32Apparently it was tamale challenge, but whatever.
51:36But then there was Justin's sandwich, too.
51:38It was very tasty for what it was, but it didn't really show much creativity.
51:42There wasn't enough meat in there.
51:43Yeah.
51:44There was more bun to meat.
51:45That's why I was like, you should have just sliced it, and it would have been exponentially
51:49better.
51:49Sure, absolutely.
51:49You're right.
51:51As chefs and people and professionals, the only measuring stick we need to have is against
51:55ourselves, and if we wake up and decide to do better every day, then that's a win.
52:00I hope we carry that spirit on whoever's left.
52:15Seeger, Jonathan, and Justin, the three of you had our least favorite dishes of the
52:19day, and one of you will be eliminated.
52:21Chefs, this is a tough one.
52:22I mean, you spent all night long tending the pig, stoking the fires, and just really putting
52:26your heart and soul to this one.
52:28It almost seems unfair, but this was a whole pig challenge, and the chef with our least
52:32favorite piece of pork will be going home.
52:39Seeger, please pack your knives and go.
52:42Appreciate that you're really focused on the pig.
52:43You did a great job with that, but unfortunately, your pork was really dry, and your sauce couldn't
52:47compensate, but we'll see you at Last Chance Kitchen.
52:49You've been cooking really strong.
52:51You'll do a great job there.
52:52You get right back in.
52:53Great.
52:54Thank you very much.
52:55Thanks.
52:55We're good.
52:56I'll see you soon.
52:57I volunteered to cook the hog.
52:59I took the lean piece of meat.
53:01If that loin would have been cooked perfectly and I would have been sitting here, I would
53:04have been upset, but I knew what was going to happen.
53:07It was me.
53:08What?
53:09Seeger?
53:09Told you.
53:10Met some really cool people.
53:12I cooked a whole hog outside by a pond in the middle of a beautiful area.
53:17It's been a great experience.
53:19It's been really fun.
53:20All right.
53:20Ciao, guys.
53:21Bye.
53:22Love you.
53:22You too.
53:23Seeger.
53:26Tonight, an unexpected twist shakes up Last Chance Kitchen.
53:30This ought to be fun.
53:31It's the first-ever surprise showdown that challenges the chefs with the most unique ingredients
53:35in Top Chef kitchen history.
53:36Watch now on Peacock or bravotv.com.
53:41Next time on Top Chef.
53:44Hello.
53:45Madison LaCroix and Greg Conover from Southern Charm.
53:48For this elimination challenge, we want you to create a dessert for 60 superfans.
53:53Party starts in a little over three hours.
53:58My palms are sweaty.
54:00The party has started.
54:02I'm real sweaty.
54:03It's really cool to actually taste the food.
54:07I hope I survive radon.
54:10You okay?
54:11Physically?
54:11I don't even know.
54:13I have no idea what's going on with me.
54:15She deserves to be here.
54:16She's doing so well.
54:17Oh god, if you cry, I'm crying.
54:19Oh god, if you cry, I'm crying.
54:19Oh god, if you cry, I'm crying.
54:19Oh god, if you cry, I'm crying.
54:19Oh god, if you cry, I'm crying.
54:20Oh god, if you cry, I'm crying.
54:21Oh god, if you cry, I'm crying.
54:23Oh god, if you cry, I'm crying.
54:24Oh god, if you cry, I'm crying.
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