- 2 hours ago
Category
📺
TVTranscript
00:01Previously on Next Level Chef.
00:02We're heading to the pub.
00:04Look, look, look, look.
00:05It's going to look more like a frat house today.
00:07When I see Richard go back to the second bite,
00:08it means he's going on his menu.
00:10Winning dish tonight, Connor.
00:12Back to back, just like the Lakers.
00:14Who will you be sending in to the elimination cook?
00:16Darian.
00:17Amber.
00:17I ain't going to lie, the pressure is on.
00:19Go, go, go!
00:20Darian, what the hell?
00:22But you're supposed to be a gentleman.
00:23That dish was cooked by Amber.
00:24Oh, Amber.
00:26And tonight, you'll turn cowboy cooking
00:29into culinary gold.
00:31Yee-haw!
00:32Let's go.
00:33I can't believe how good your grab was.
00:35Let's go, boys!
00:37Yee-haw!
00:38How was that?
00:40It's just ooey, gooey mess.
00:43I don't know what to do.
01:01Oh, oh, oh, oh, oh, oh, oh, oh.
01:03Good morning.
01:03Wow.
01:04There they are.
01:05Ryan, good morning.
01:06Morning, Chef.
01:07How's everyone feeling?
01:08Good.
01:08Great, Chef.
01:10Team Arrington, two back-to-back wins.
01:12What's up, man?
01:16Chef, come on.
01:17What's up, babe?
01:18That's what we say in the South.
01:19It's just a term of endearment to everybody.
01:21But you're talking to your mentor, not swiping on Tinder.
01:24What a character.
01:26Listen up.
01:27Breaking news.
01:28After tonight's challenge, the team game is over.
01:34You'll all be talented individuals.
01:38No one to cover for your mistakes.
01:40Damn.
01:41So let's make this last team cook count.
01:45Understood?
01:46Yes, Chef.
01:47Gordon's girls will forever go down in history
01:50as the only girl group.
01:52But I think we all know what time it is.
01:54And it's my time to shine, baby.
01:56All of you, pay attention, please.
01:58This competition policy can sometimes
02:01feel like the Wild West.
02:02But today, it is the Wild West.
02:05Yeah.
02:05Oh, my god.
02:07Because for your next challenge, thank you, Christian,
02:10you'll be elevating rustic ranch-style dishes.
02:13Hell yeah.
02:14Woo!
02:15Gordon, you were practicing earlier.
02:16Done.
02:17Yeah.
02:19I don't know.
02:20I don't want it.
02:21It's stressful.
02:21I'm telling you, I'm telling you.
02:24Can I get a yee-haw?
02:26Yee-haw!
02:27Aw!
02:28I'm from Texas, baby.
02:29This is what we do.
02:30Cast iron skillets, cattle moving in the background,
02:33brown snakes biting at your legs while you're
02:35whipping up some potatoes.
02:36Like, that's cowboy cooking A1.
02:39We're taking ranch cooking to the next level.
02:42Let's go.
02:42Coffee rubs, whiskey glazes, or even trendy cowboy
02:47buttery toppings.
02:49You'll all have 30 minutes to turn cowboy cooking
02:52into culinary gold.
02:54All right, Chef, let's run it.
02:55All right, Team Arrington, thanks to Connor,
02:57we are back in the top level.
02:59Get it.
03:00Please head to the elevator, and I'll see you shortly.
03:04All right, baby.
03:05We got rustic.
03:05We got rustic.
03:06It's a long fall from there, Machete.
03:15I love this challenge, being outside over the campfire, having
03:20dirt on your feet.
03:21Peak cooking, in my opinion.
03:23Can't go country cooking without a freaking wooden spoon.
03:26Oh, I think you're right.
03:29Let me get that protein.
03:33Here we go.
03:37That's our last time we work as a team.
03:38I'm a little sad.
03:40The Blaze boys are going solo now, but hey, after every great boy
03:43band, that kind of that's what happens, right?
03:45I ain't going to lie.
03:46Hey, I like this kitchen a lot.
03:50Last team challenge.
03:51Boarding girls.
03:52Boarding girls.
03:53Boarding girls.
03:53Yee-haw.
03:55All right, basement, let's go.
03:58Let's go.
03:58Oh, my goodness.
04:00Look at our beautiful little brick grills.
04:04It's simple, but it's chic.
04:06I love it.
04:07It's very campfire-y.
04:09This is the new Wild West.
04:13Whoo!
04:14Come here.
04:15Line up.
04:17When was the last time we went camping?
04:19Oh, man, it's been a long time for me, Chef.
04:21Really?
04:21I do a lot of camping, Chef.
04:23And the stars, and the sky.
04:24Beautiful.
04:25I'll do anything to get away from Richard Blaze's voice.
04:30Let's go, Team Blaze.
04:31Listen, boys, this ain't my first rodeo, OK?
04:33OK.
04:34Let's go.
04:34Let's go.
04:35All right, let's line it up.
04:36Questions, comments, concerns.
04:38We got ideas.
04:38What are we thinking of before the platform comes?
04:40I'm in from Texas.
04:41I want to be able to just represent.
04:43Not too much fine dining today, Chef.
04:44But presentation-wise, it should look like this is in a resort
04:48that happens to be on a ranch.
04:50Yes, Chef.
04:53Jump on it!
04:55There it is.
04:56We got Cali.
04:57California.
04:58Let's go.
04:59Steak grilling.
05:00What are you excited about?
05:01Rustic, bold flavor, cilantro, big meat.
05:04Like, I'm here for it.
05:06We have an amazing grill here.
05:08But it's in your hands.
05:09Yes, please line up.
05:10Let's go.
05:11There you go.
05:13Platform's on the move.
05:14Next level ranch cooking, OK?
05:17Go, go, go!
05:19We got Squab Elk.
05:22Oh, you got Elk amazing.
05:23I see this stunning marble ribeye.
05:27If that's not cowboy, I don't know what is.
05:29Oh, I'm going ribeye.
05:30I'm going ribeye.
05:31Who sees polenta?
05:32Oh, yes.
05:33Venison.
05:33There's my venison.
05:35Yoink.
05:35I plan on making a country fried venison steak.
05:37This screams cowboy cooking.
05:3910 seconds, guys.
05:40Quick on the draw, right?
05:41So I'm grabbing, like, corn, some peppers.
05:43Try, grab, grab.
05:44I saw mermit at the last minute.
05:46Good job, good job, good job.
05:47Got it, ooh.
05:48This grab couldn't be any better.
05:49Take me back to the range.
05:52All right, let's go, boy, all right?
05:53Let's go, go, go, go.
05:54Turkey.
05:55All right, trout's easy to cook.
05:56That reminds me of a ranch.
05:58I see these buffalo loins, and I snag them up.
06:0020 seconds, OK?
06:01Ancho chilis?
06:02Oh, ancho chilis, ancho chilis.
06:04With game meats, you want to bring kind of some punchy elements.
06:07Ancho chilis, it screams cowboy culture to me.
06:10Duck is good one for up here.
06:12The only red meat I see on that platform is gone.
06:14Jared's long arms just grab them.
06:16So I grabbed the only thing with a hint of red,
06:17and that was duck breast.
06:19Squab, squab, you like that?
06:20You like pigeon?
06:21Yeah, yeah, I do, pigeon.
06:22Give me that bird.
06:23Come over here.
06:24I see some cherries in my old kitty.
06:25It's going to go well with my bird.
06:27Grab it or regret it?
06:28Grab it or regret it?
06:29Oh, man, I'm looking down.
06:30Oh, wow, I didn't grab any starch.
06:32I'm like, what am I doing for the starch?
06:34Ladies, on your mark, get set.
06:37Let's go, ladies, let's go.
06:39Protein-wise, what have we got?
06:41Catfish, love that.
06:43I ain't never too high and mighty for some catfish nuggets,
06:45OK?
06:46Then I see cornbread, like, what is happening?
06:49I'm getting the most perfect grab.
06:52Rainbow trout, that's good.
06:53Oh, my god, wild turkey.
06:54Wild turkey, that's what's left.
06:57Lucky me.
06:5820 seconds, ladies, get some citrus.
07:00We're on the basement level.
07:02They've taken everything.
07:03I grab chickpeas.
07:05Beautiful, beautiful.
07:06Just as the platform is going up, I see feta, that too.
07:11I'll take it.
07:12Well done.
07:13All right.
07:15Grab it a lot.
07:17You do grab it a lot.
07:17I've got to figure this out.
07:19Tomatoes.
07:21OK, ladies, here we go.
07:23Rustic ranch cooking, yes?
07:2530 minutes, start now, yes?
07:26We're some badass chefs, no matter what we got.
07:30Gabrielle, what'd you get?
07:31I got rainbow trout.
07:32Good.
07:33Sometimes you have those little rivers running
07:34through the ranch, right?
07:35Yes, chef.
07:35Yes, a little light fly rod and grabbing those trout.
07:39It's a great protein.
07:42I used to spend a lot of summers in Montana.
07:45We would go fly fishing, and all you could get was trout.
07:49That won't take long to cook.
07:51No, chef.
07:51So focus on everything else and get that going, yeah?
07:53Working on everything else, yes, chef.
07:53You know, chef, I'm really thinking with the chickpeas.
07:56I'd love to blend them and do like a bit of a creamy hummus.
07:59Nice.
08:00Whip it.
08:00Yes, yes, chef.
08:02Hummus is a big risk in some ranch-style cooking,
08:05but cowboys have to eat hummus.
08:08They have to.
08:08They need a little snack along the way,
08:10and they like always carry hummus in their little knapsacks.
08:13Yeah.
08:15What the ?
08:16There's a hole in it?
08:18God, what'd you grab?
08:19I grabbed some catfish, chef.
08:21I'm going to fry this catfish,
08:22and I'm going to make some cornbread muffins.
08:24Nice.
08:24What are you going to do with this, the crispy cabbage?
08:26I want, like, one nice little wedge so I can get a nice color on it
08:29and then breeze it down.
08:30Slick that in the oven on the tray, OK?
08:32Come on, ladies.
08:32I want some absolute cracking dishes here, OK?
08:36Oh, these knives.
08:37Andy, how are you feeling?
08:38What did you get?
08:38I got wild turkey, chef.
08:40I've never made that before.
08:42That turkey's the hardest one.
08:43What are you thinking?
08:44Hold on.
08:45I need to think.
08:46I am swimming in the deep end.
08:48I've never looked at a wild turkey thigh in my life.
08:53It's hard because you've got the thigh there.
08:54Yeah.
08:54So it's pretty strenuous.
08:56I am panicking.
08:58Even he's discouraged.
09:01Oh, man.
09:02This is the last thing I need.
09:13That turkey's the hardest one.
09:15This turkey has got me running wild.
09:18You don't want it too dry, but it can't be raw either, I don't think.
09:22I've never made a wild turkey.
09:23I don't even know what I'm talking about.
09:24The other way around is cooking in a pressure cooker if you want to do a stew.
09:27I was thinking of slicing it in half so it's not as thick.
09:30What, like a little scallop?
09:32I think I want to slice it in half just to make it manageable.
09:36It's a bit, I'm running on vibes and hoping for the best.
09:40Gobble, gobble.
09:41Here we go.
09:46Beautiful.
09:47Game on, baby.
09:4825 minutes left, guys.
09:50What's up, what's up?
09:52What'd you grab?
09:52I grab some venison, Chef.
09:54Amazing.
09:55I'm going to make a country fried steak with this venison right here.
09:57Some candied bourbon carrots with that bad boy.
10:00Candied bourbon carrots, incredible.
10:02Yes, and then corn and pepper, cowboy relish, I call it.
10:06This is a dish I've cooked before.
10:07Nice country fried venison steak.
10:09I mean, this is classic country campfire cooking.
10:13I've worked with venison for years since I was a kid.
10:15I love deer meat.
10:16You showed up in full camo the first day I saw you.
10:19Oh, yeah.
10:19I'm in South Texas.
10:20I love this.
10:21I love that.
10:22Do you do a lot of hunting?
10:23Yeah, I do do hunting.
10:24Amazing.
10:24Amazing.
10:25I use all of it, too.
10:26Hell, yeah.
10:26I'm not one of those guys who cuts it and throws it away.
10:28We use all of our products.
10:29Very good.
10:30Very good.
10:30Thank you, Chef.
10:30We're going for the dub today.
10:31Keep going.
10:32Keep going.
10:32This is looking so nice.
10:34You OK, Danielle?
10:35I need some tips from you on this elk.
10:37Got you.
10:37Never cooked elk before.
10:38Elk is very lean, sort of light in flavor.
10:40And we're looking at a medium rare temp.
10:42Exactly.
10:43So you can get that on and rest it anytime.
10:45OK.
10:45Talk to me about your polenta.
10:46I'm actually going to add this beautiful cheddar.
10:48Ooh, a cheddar polenta.
10:49Yes, yes.
10:49I saw you grab fresh corn as well.
10:51I'm charring it already on the grill,
10:52charring the peaches, charring the jalapenos.
10:54All going to be incorporated into this guy.
10:56Girl.
10:56We're split in here and do a charred chimichurri
10:58as well to put on there.
10:59Who are you today?
11:01I know I'm coming into my own.
11:02Let's go, Danielle.
11:04Make it a reality, girl.
11:06May I flip this for you?
11:07Please.
11:09Let's go, y'all.
11:12Hunter.
11:13Yes, Chef.
11:13Where are you taking us on our ranch prairie cooking today?
11:16I'm taking it Yosemite Valley right now.
11:17Let's go.
11:18I love Yosemite.
11:20Instant grit cornbread.
11:21Let's go.
11:22You're doing it today, Chef.
11:23I love that.
11:23Do you make cornbread often?
11:24Love cornbread.
11:25Amazing, same here.
11:25It's one of my favorite things.
11:27Awesome.
11:27Just bring that soul today, Chef.
11:29Let's get it.
11:29You see, you have the fat cap roasting.
11:31Very beautiful.
11:33Super caramelized, crispy, in the cast iron.
11:35Just like I do it out on the ranch.
11:37I love that, Connor.
11:38Really smart.
11:39Yee-haw!
11:4220 minutes remain.
11:4420 minutes.
11:44Toolcomb Collective, Chef.
11:46All right, Christian, I love this duck-scored cold pan.
11:49What's the dish?
11:50Mushroom kale salad paired with a hard-seared,
11:52scored zucchini, a warm kimchi dressing.
11:55So just, we've been here before, Christian.
11:57We have.
11:58Not a great grab from you.
11:59Let's be honest.
12:00Where's everything else?
12:01I mean, it's just fish and mushrooms and broth.
12:03I'm worried that that's a little too minimalistic.
12:05Am I sensing a little bit of nerves from you?
12:08There's been a couple times where I've had horrible grabs,
12:10but this might be one of my worst grabs.
12:12I want you to think, like, exclusive ranch resort here.
12:15I got it, Chef.
12:16Yeah, thank you.
12:16Jared, how we doing?
12:17So you're going cowboy bison steak.
12:20Yes.
12:20You got bison strip with potatoes.
12:23This is a ranch dish.
12:24This works.
12:25Have you ever cooked bison before, Jared?
12:26Just like bison burgers, that kind of stuff.
12:28OK.
12:29Buffalo, you can go mid-rare, rare on it, right?
12:31Yeah.
12:31So you don't want to go more than mid-rare.
12:33I was thinking, uh, since it's kind of a rustic crushed potato
12:35leaving the skins on.
12:36This is the Southern California heading off to Yellowstone
12:38right here.
12:39Let's go, Yellowstone style.
12:40I love it.
12:42Darian, what are we making?
12:43I'm making a pan-roll suit squab with a cherry demi-glaze
12:49spetzle.
12:50You got hands?
12:51Yep, yep.
12:53I used to play cricket back in Jamaica, you know?
12:54Cricket?
12:55Oh, let's go, dude.
12:56The only sport I don't understand.
12:59I don't have a starch.
13:01I'm going to have to make some.
13:02I'll make some spetzle.
13:03It's eggs and flour, right?
13:05Ranch style cooking, that's just not my thing either.
13:08So I'm just going to wing it.
13:11Have you ever cooked on a ranch before?
13:13No, Chef.
13:14No?
13:15OK, well, we got to go for a ride after this.
13:16I live on a ranch.
13:17Let's go.
13:18Like, there's coyotes howling in my backyard.
13:21Let's go, boys!
13:22Yee-haw!
13:23Yee-haw!
13:24No, that's a horrible yee-haw.
13:25Someone told me my yee-haw was like Woody from Toy Story.
13:28That's not a compliment.
13:30Guys, the hottest trend in culinary cooking today is cowboy butter.
13:36Yes, it is.
13:38It's time for the mid-round draw.
13:40Oh, my gosh.
13:41OK, OK.
13:41Making a compound buttery topping using I can't believe it's not butter.
13:46Growing up, I mean, can't believe it's not butter was a staple.
13:48We had the spray version of it.
13:49Grab what you need, lasso it up.
13:52I'm grabbing honey, garlic.
13:55I'm just thinking cornbread, chuck some buttery goodness on there, steak.
13:59Let it melt.
14:01Textbook perfect for my dish.
14:03Grab aromatics that make sense.
14:05Chives, thyme.
14:07Hell yeah.
14:08Nice grab, let's go, let's go, let's go.
14:10I can't believe how good your grab was.
14:13I can't believe it either.
14:14All right, chefs, listen up.
14:15The mid-round drop is here.
14:17Take your dish to the next level with a compound buttery topping.
14:22Oh, my god, nori.
14:23Why not make a, like, nori crispy chili buttery topping?
14:27It sounds delicious.
14:28Will it pair with my duck?
14:30I'm about to find out.
14:31Citrus, yeah?
14:32Citrus?
14:33Let's go.
14:35Grab what you need to make a delicious compound buttery
14:40topping, OK?
14:41Got fresh herbs here.
14:43I'm grabbing anchovies, which is something I was looking
14:46for from the jump, tarragon, lots of citrus.
14:51I see a real vision here.
14:53I know where to go with it.
14:57Well done.
14:58Well done.
14:59These are cute.
15:01I think that's a cute mushroom.
15:03Right.
15:03We are in a great place.
15:06OK, good.
15:07You got salt in there.
15:08Mushrooms, yeah, beefy cooked.
15:09I'm going to start working on the mushroom cream sauce mix,
15:12mishmash right now.
15:13We got this.
15:13Come on.
15:14We're in a great place, by the way.
15:17Uh, Colt, tell me about your, uh, beautiful topping.
15:20I have thyme.
15:21I have some orange zest, sugar.
15:23I have some Tabasco, salt.
15:26What you got?
15:27How do you got this?
15:28Thanks, Chef.
15:2910 minutes to go.
15:30My cornbread is in the oven.
15:32Come on, ladies.
15:33We're going to get out of this frickin' basement.
15:36Darien, talk to me.
15:37You got a lot going on.
15:37This basil's cooking.
15:38Yes, Chef.
15:40I don't like the way this is running out too fast.
15:42Oh, my goodness.
15:43This doesn't look right at all.
15:45When they float, they're done.
15:47What do you think about these?
15:48Play them out in a sheet tray so we can see them.
15:50It's not the special I know and love.
15:52This doesn't look right.
15:54It's just cooking together.
15:56It's like a big ball of goop.
15:59Because this isn't going to work.
16:01Do you have any batter left?
16:03I do have some batter left.
16:04Ah, OK, Darien, let's pull it together.
16:06The second batch of Spets have to work
16:08because I won't have time for a third batch,
16:10so I have to make this work.
16:11Seven minutes left.
16:13All right, this is where your composure
16:14is going to serve us really, really well.
16:16Sure.
16:16Because I'm freaking out.
16:25We're up against it over here a little bit.
16:27Yes, Chef.
16:27The second batch of Spets have to work
16:29because there's not much time left to pivot to something else,
16:33so I have to make it right.
16:34Six minutes left.
16:39Much better, much better.
16:40Thank you, Chef.
16:41We're in that moment, Darien, that you and I are always in.
16:43Yes, Chef.
16:43You're moving at a very controlled pace,
16:45and I'm flying and buzzing around you.
16:47And I don't know who's moving too fast or too slow.
16:49Take your time.
16:50We don't have a lot of it, but take your time.
16:54OK, Jared, looking lovely.
16:56This stuff is actually good nutrient-wise, man.
16:59You ever have this in the fridge while you're training
17:01with the football team?
17:01I have not, but I got it in my fridge at home, man.
17:03It's good.
17:04Mid-rare and the steak.
17:05It's probably done, yeah?
17:07Yeah, done, done, done, done, done, done.
17:08Let it rest. Get it out of a pan.
17:12OK, I would get it out of the pan.
17:13Yes, Chef.
17:14Be careful.
17:17Five minutes to cook.
17:18Think about your plate now, right?
17:20Rustic ranch cooking.
17:22Elevated rustic ranch cooking.
17:25That's right, baby.
17:26Yeah.
17:27We're looking good.
17:27Look at that steak, boy.
17:29Spice cowboy relish, done.
17:32Don't forget about that venison.
17:34Take it off the heat.
17:36Huh?
17:36Not yet, not yet, not yet, not yet, not yet.
17:38I'm looking about who can take it.
17:40I cook venison every week.
17:41OK, so what?
17:42I got you, I got you.
17:43What?
17:45Time's ticking.
17:46I got so much more to do.
17:47I'm so stressed right now.
17:49Talk to me.
17:50What kind of flavors are you using in your compound buttery topping?
17:53Oh, I haven't made it yet.
17:55Let's go.
17:56Try.
17:56Let's go, Machete.
17:57Try.
17:57You have four minutes to do that.
17:58Do you want a food processor?
18:00I got one right here.
18:01OK, good job.
18:02I got to work fast, and I got to put myself in double time.
18:05Woo!
18:06Woo, this cornbread smelling good.
18:09Ribeye is out.
18:10Yes, Chef.
18:11Slicing or going whole?
18:12I can leave it whole.
18:12It's cowboy style.
18:13Yeah, exactly.
18:14Everyone's looking good.
18:15Think about the presentation.
18:18We're braising, OK?
18:19Beautiful.
18:20Look at the color on that.
18:21Really beautiful.
18:23You've got your trout in there, lovely.
18:25What are you doing?
18:26What are you thinking?
18:27Yes, I've got a lot of beautiful herbs,
18:28and then I got the anchovy that I wanted.
18:30Rustic ranch cooking, yes?
18:32Yes, Chef.
18:34Oh, God, please be good.
18:36This wild turkey can be dried.
18:38They can be really heavy and dense.
18:42Turkey, we good?
18:43Yes, Chef.
18:44Let them sit down and cool down there,
18:46so they sort of start to almost tender.
18:48And take this thing to the next level, yes?
18:51We've got this.
18:52Come on.
18:53.
18:53Colt, we're good.
18:55Catfish good.
18:56Yeah, catfish is dropped, Chef.
18:57Well done.
18:58I don't think that's going to stop.
18:59I think this will work.
19:00We're going to see.
19:01Jiggly in the middle.
19:02The only thing I'm worried about right now is my cornbread.
19:06We're in the basement.
19:07This oven is, like, from 1985.
19:10I'm going to push it to the last minute.
19:11I just cranked it all the way up,
19:13because I don't got time to be fooling with this.
19:15And I just hope this cornbread is cooked through in time.
19:17I think you'll be fine with that cornbread.
19:19I think we'll make it right down to the wire.
19:22Start plating, guys.
19:23Think about that plate, Machete.
19:25You have a vessel of ramekin for your butter?
19:28Not yet, I'm working.
19:29Let's get it.
19:31Come on, come on, come on.
19:32You can't serve it in the dish?
19:33You can't serve it in the ramekin?
19:34I wouldn't.
19:35When was the last time you saw it in a restaurant?
19:37OK.
19:40Ooh, baby.
19:43Jared, you got crushed potatoes, you got steak.
19:45Maybe a little bit more cream, or are you OK with them?
19:47No, I'm OK.
19:47I want that rustic.
19:49I want that thick, OK?
19:50That's the whole lime potato right there.
19:51OK, Darren, let's wrap it up.
19:53Yeah.
19:5490 seconds.
19:57Oh, I have what I have.
19:59Good, good, good.
20:00There you go.
20:01Woo!
20:0230 seconds, yes?
20:04Now we stay composed.
20:09Platform's on the move.
20:10It's heading to the basement first, OK?
20:13You got a nice vessel for your buttery topping, your plate.
20:16Machete.
20:18I need the gravy cooked.
20:20I need the butter to get plated.
20:21I've got so much going on.
20:23I hope I get done in time.
20:24All right, vessel, vessel, vessel, vessel, vessel, vessel.
20:26Plain vessel, vessel, vessel, vessel, vessel, vessel, vessel.
20:29They're done now.
20:30Right now, we don't have time, so we'll just go right to here.
20:32OK.
20:33Right to here.
20:38I need to get this cornbread out of this oven
20:40so I can get food on this plate.
20:47How is that?
20:48It's not cooked in the center.
20:49You sure?
20:51Yeah.
20:56Sure enough, it's just gooey, gooey mess.
21:01Yeah, I think that's it.
21:02Damn, damn, damn, damn.
21:03The outside is cooked.
21:04I know, I just want to get that out of the mold.
21:08The platform is here.
21:10I'm literally freaking out right now.
21:13I don't know what to do.
21:14Well, you just do crumbles.
21:15Yeah.
21:15It's a beautiful cornbread on the bottom.
21:17Yeah?
21:18Yeah, sure.
21:18See what I'm saying?
21:19And then some of those nice crumbles around the outside.
21:21A good pivot?
21:22They didn't need the whole cornbread anyways.
21:24Crumble around the plate.
21:25Let's go with that.
21:26And I think that could still work.
21:27Got to go.
21:28Platform's here.
21:29Move.
21:29Got to go.
21:29Now, go.
21:30We're not missing that thing.
21:34Well done.
21:35Yes.
21:37Well done.
21:38Well done.
21:39OK.
21:40Oh, my God.
21:42The f***ing crass.
21:45OK.
21:46Let's go.
21:46Platform is here, guys.
21:48Go, go, go, go.
21:48Keep going.
21:49Go, go, go, go.
21:50Right now, Darian.
21:50Right now, Jared.
21:52Right now, boys.
21:52Boys, right now, please.
21:54Five seconds left.
21:55Let's go.
21:56Plate's got to go right now.
21:57Plate's got to go.
21:58I love it.
21:59I love it.
21:59I love it.
22:00Appreciate you doing it.
22:02This is our last day together, man.
22:03We're doing it.
22:03We're doing it.
22:05We're doing it.
22:06Platform's here.
22:07Let's go, guys.
22:08Machete.
22:09Burn.
22:10Machete, the platform is here.
22:12Now, now, now, now, now.
22:14Good job, Danielle.
22:15I love it.
22:16Yes, chef.
22:16Gorgeous.
22:17Yes, yes, yes.
22:19Woo!
22:20That's what I'm talking about.
22:22That was it.
22:22Good job.
22:23Good job.
22:27Oh, look at those.
22:34Oh, my goodness me.
22:36It looks like a next-level ranch.
22:37Really well done.
22:38Right.
22:38Shall we start in the basement, please?
22:40All right.
22:41This is a fried catfish, braised cabbage, and cornbread.
22:53Wow.
22:53Catfish right out of the lake.
22:55This is some down-home ranch cooking, if I ever experienced it.
23:00The cornbread is so moist and delicious.
23:02It looks like it's going to be very, very dry.
23:04I'm shocked that it's not.
23:07I do think the opportunity was for the cabbage to be more of a coleslaw to sort of fit the
23:11theme of this dish, but overall pretty well.
23:14Coleslaw on a ranch?
23:15Coleslaw with fried fish and cornbread, yeah.
23:17Oh, he's been staying in the posh ranch.
23:19I mean, come on, guys.
23:20That's glamping on top of the water for Storia in New York.
23:26Next up, this is a turkey scallopini with a wild mushroom cream sauce.
23:33I generally only eat turkey at Thanksgiving, but the bottom is a little bit rich for such a light protein.
23:42To me, it's a little bit too much, the cream sauce with the turkey that's maybe a little bit overcooked,
23:47and the buttery topping.
23:49I wish it was just the buttery topping with the vegetables, to be honest.
23:53I think this is the hardest grab on the basement.
23:56There's a reason why we eat this bird once a year.
23:58It goes dry quickly.
24:01Right, next up, a pan-seared rainbow trout with roasted root vegetables, a whipped feta hummus, and then orange and
24:10anchovy buttery topping.
24:13Nothing says ranch like whipped feta hummus.
24:18But I love the presentation on this dish.
24:21I think rainbow trout was a really, really good call because it cooks really, really quickly.
24:25This is taking all those nuances of ranch cooking, the fire roasting, the beautiful lake fish, and the buttery topping
24:32is a really great complement without being too fiery or overpowering.
24:37The anchovy and the citrus notes with that trout, delicious.
24:40And it's elevated, right?
24:44Let's head to the middle level.
24:45Let's go.
24:46We'll start right here.
24:47We have a pan-seared buffalo steak with cheesy crushed potatoes.
24:52This is cowboy cooking defined.
24:57Buffalo tough to get right.
24:58Sadly, mine is a tad overcooked.
25:03Love the approach of a rustic crushed potato.
25:06But is it a mash or is it a crushed potato?
25:08And this is kind of in between.
25:09It's getting a little bit gluey.
25:11When I'm thinking of this dish, it's like a cow hand.
25:14They've been working hard all day long.
25:15You're at this exclusive ranch resort.
25:17You've been out all day on horseback.
25:19You come back.
25:20You want to fill yourself up.
25:21Is it story time?
25:22Yeah, it is story time.
25:23What the is going on?
25:24It is story time because I think this chef nailed the story here.
25:29Okay, next up, this is spiced pan-roasted squab with a handmade spatzel.
25:38The squab is now cooked beautifully.
25:41It doesn't feel like a ranch dish, but it is delicious.
25:44Spatulade, beautifully done, exceptional.
25:47Really smart to create a starch if you don't get something off the grab.
25:50But it feels like there's sort of two concepts on one plate.
25:55Lastly, we have pan-seared duck with a mushroom and kale salad tossed with a kimchi vinaigrette and chili and
26:04nori buttery topping.
26:06I think this is one of the hardest combinations of the night.
26:09Rich, fatty duck and that buttery topping could be counterintuitive.
26:13It's not.
26:14The chili in there cuts the richness from the duck.
26:17It's done beautifully.
26:17Honestly, I love this dish.
26:19I mean, this is Asian cowboy cuisine, like, redefined, reimagined, created, quite honestly.
26:27Watch out.
26:28There's a new chef in town.
26:32Okay, come over to the top, please.
26:35Starting here with a country fried venison with a cowboy relish.
26:40I'm nervous about cutting into this one.
26:42I love country fried steak, but with venison, that scares me as a cook because it can try out so
26:46quick.
26:53It's a shame because the gravy is delicious, but the venison is really dry.
26:58I would have used a lot more basting with this as opposed to deep frying.
27:02What a shame.
27:04Okay, next up.
27:06This is a seared elk.
27:08This is served over polenta.
27:15Tough on this one.
27:16It is a protein that's so unforgiven, and 30 seconds over, you're in trouble.
27:22But the elk is cooked beautifully.
27:26Lastly, we have a charred cowboy ribeye served with corn cake made out of grits.
27:37That ribeye cooked beautifully, and as for that little cake, beautiful.
27:42The steak looks burnt, but it's not.
27:43It's really, really well cooked.
27:45It's a good rendition of a ranch dish.
27:46Completely agree.
27:47This is how you cook on a ranch, over an open fire, and corn cake, incredible.
27:52Well done.
27:54Wow, we need a minute.
27:55Have a chat amongst yourselves.
27:57Pretty good.
27:57Did you like that braised cabbage?
27:59I wish it was coleslaw.
28:02Listen, it was so good.
28:04Shall we start in the basement, please?
28:06Okay.
28:07The catfish was much better than it looked.
28:10Delicious.
28:11And I wish there was a little bit of a coleslaw there.
28:13I thought you wanted it to be coleslaw there.
28:13Oh, really?
28:14You did want it to be coleslaw.
28:15Ten out of ten, disagree.
28:16Ten out of ten.
28:17Cabbage next to catfish, classic.
28:19Thank you, thank you.
28:20Cornbread on the side, clear vision.
28:22I mean, I feel like you guys are coming at me.
28:24No, no, no.
28:25That's a coleslaw.
28:26My attitude is right here, where it needs to be.
28:28That does not play well with others.
28:29I can't believe that you guys do not call your team out for the mistakes that they make sometimes.
28:35Really?
28:36That's definitely not true.
28:38Man, you're defensive today.
28:39I mean, okay.
28:40Gordon's our dad.
28:41He's really fighting hard for us.
28:42He really does.
28:46Man.
28:51Before the wheels fall off the wagon here, the turkey dish.
28:54Like, it's kind of one note.
28:56Really?
28:56Turkey, a little dry.
28:58Definitely dry.
28:58And a little overcooked.
28:59The fried steak, venison.
29:01That's a nightmare decision to fry the rice.
29:04Yeah, when you coat it like that, you can't see the temperature.
29:07It was overcooked.
29:08I know it wasn't my best.
29:10Buffalo.
29:11Let's go buffalo.
29:11Okay, so first of all, buffalo was overcooked.
29:13Buffalo is a little overcooked.
29:14A lot overcooked.
29:15A little overcooked.
29:16It was more than a little.
29:18Can we talk about the best dishes?
29:21Can we talk about that ribeye first?
29:23Yeah.
29:23Charred beautifully.
29:24Charred beautifully.
29:25I thought the trout was great.
29:26Yeah.
29:27I think the trout was the most modern dish.
29:29And the fish was cooked beautifully.
29:31The duck from the middle.
29:32I loved it.
29:33It was great.
29:33Maybe my favorite buttery topping.
29:35Yeah.
29:35The saltiness of that was beautiful.
29:36Lots of blammy.
29:37I still think one of us could get a top dish.
29:40Definitely a top dish.
29:41We good?
29:43We good?
29:44Yes.
29:44Let's go.
29:48Those chats are getting more and more difficult.
29:51But we did all agree that there's one dish that stood out.
29:56That dish was cooked by Gabrielle.
30:01Yes!
30:02Yes!
30:02Yes!
30:03Nice job, Gabrielle.
30:05Ah!
30:07I'm honestly, I'm like, I am so proud of myself.
30:12I led my team to safety on the last day that I could.
30:15And it feels so damn good.
30:17Really well done.
30:18Thank you, chef.
30:19Ladies, you are safe.
30:21Head back to the lounge.
30:23Put your feet up and relax.
30:24Thank you, chef.
30:26Oh, you did it, chef.
30:27Good job.
30:30You did it.
30:30This was your day.
30:31Right.
30:32Now for the hard parts.
30:34Richard and Naisha.
30:38Both of you now have to choose one member of your team to head into that elimination.
30:45Richard, I'm going to start with you.
30:49I'm going to go with a dish that just missed it by a small margin.
30:53Protein was a little bit overcooked.
30:55I'm sending into the elimination challenge.
30:59Jared.
31:01I think it's fair.
31:03It's my time.
31:04Like, I'm ready for this.
31:04You don't necessarily want to be an elimination cook-up.
31:07But at the same time, like, it's a chance to go mano-a-mano into the Thunderdome and put
31:12down your skills.
31:13I think you got this.
31:14You're built for pressure.
31:15And I know you're going to be coming back from the top kitchen.
31:18Thank you, chef.
31:19Naisha, please.
31:20Going up against Jared.
31:25Really challenging decision.
31:29There's no bad dish here.
31:32So, the decision is based off of which dish was the least effective.
31:41And that dish was cooked by bachete.
31:48Let's get it.
31:48Yes, sir.
31:49Let's run it.
31:50Love the attitude.
31:51Positivity.
31:52Get back to Team Errington.
31:53I know you can do it.
31:54And I am not worried about you at all.
31:56Come on, baby.
31:57Let's go.
31:57Let's go.
31:58Do what you do.
31:59I'm going up against Jared.
32:00He's tall.
32:01He's 6'8".
32:01I'm going to have to chop him like the Jolly Green Giant,
32:03get them ankles out of the way.
32:06It is a battle of the titans, let me tell you.
32:10Earlier today, you channeled your inner cowboy.
32:14But for the pioneers who pushed west,
32:17the end of the trail was Oregon.
32:19And that's where we're headed tonight.
32:22Now, for this elimination challenge,
32:25you both will create a dish
32:28with the crown jewel of the Northwest,
32:31the King Salmon.
32:34A million miles from a ranch.
32:37I'm locked in on this one.
32:38I up on the cowboy kicking.
32:41Whatever.
32:41Now I got to cook some King Salmon like a champ.
32:43Sadly, this will be the end of the trail for one of you.
32:46So make it count, please.
32:48Very best of luck to you both.
32:50Head to the elevator.
32:51I'll see you in that top kitchen shortly.
32:53All done.
32:54Let's go, bachete.
32:54Let's go, Jared. You got this, dude.
32:55You've been flying high, Jared.
32:57Land the plane, dude.
32:57Focus.
32:58Machete has that professional edge.
33:00The dude can bring it.
33:01But, I mean, I'm going to go fight my way out of this,
33:03and I'm going to leave with that W.
33:03Let's go, Team Arrington.
33:05Not this, Chef.
33:06Let's go.
33:06He's on the middle floor.
33:11Let's go, baby.
33:12Everything's on the line.
33:13The stakes are high.
33:15Let's go.
33:15This needs to be the best looking piece of salmon
33:17that I've ever cooked in my life.
33:20It's going to come down to the wire.
33:21Tiny details will only separate these dishes.
33:23Focus, OK?
33:25Don't rush that protein.
33:27The very best of luck to you both.
33:28Line up, guys.
33:29Let's go.
33:30Let's go.
33:31They both look pretty cut through right now.
33:33Yeah.
33:34Platform's descending.
33:3525 minutes to cook your way out.
33:39On your mark, get set and go.
33:43Let's go.
33:44Let's go.
33:45King salmon's there.
33:46Great.
33:47Great, great, great.
33:48Grab that king salmon.
33:49It's a hefty piece.
33:50Crab.
33:51I'm grabbing crab.
33:52I see honey, and I'm jumping for joy.
33:54I'm like, yeah.
33:55Like Winnie the Pooh.
33:57Potatoes.
33:58Start grabbing, baby.
33:59Oh, rice, rice, rice.
34:00Grab that rice.
34:00I'm grabbing basmati rice,
34:02because this is going to be my fluffy little starch bed
34:03that this fish is going to purge itself on top of.
34:06Seafood seasoning.
34:07Then as the platform's going up,
34:08I see this flaky salt, and I'm like,
34:10that's going to be a great finisher, and I'm...
34:12Good, good, good.
34:13Oh, there we go.
34:15Well done.
34:16Here we go, baby.
34:16Well done, well done, well done.
34:18OK, let's go.
34:1825 minutes underway, guys, OK?
34:21Let's go, baby.
34:22Let's go, Jared.
34:22What do you need?
34:23Machete tie.
34:23Right, machete.
34:25Give me an inside of the fish.
34:26What are you doing?
34:26Chef, I'm going to go ahead and make a glazed salmon
34:29with a potato puree, caper, lemon butter sauce.
34:32Love that.
34:32I'm going against a home cook,
34:34so obviously I'm going to go French classic dish.
34:36I got to showcase these skills to elevate a next level dish.
34:39I'm a professional chef, for Christ's sake.
34:41Just make sure that mash is really nice and creamy, OK?
34:43Yes, Chef.
34:44He's got his head in the game.
34:45He looks focused.
34:46Five minutes gone, guys.
34:4720 minutes to go.
34:48Come on, baby.
34:49Can we believe?
34:54Jared, tell me about the dish.
34:55Where are we going?
34:56We're going to give it a little Asian slaw vibe to this king salmon.
34:59We're going to go with some pressure cooked rice.
35:01Good.
35:01This is a dish my daughter loves, and so immediately it serves
35:04as a phenomenal North Star.
35:05If anything, get the rice on first.
35:07Prioritize.
35:07Focus on the longest ingredient first, OK?
35:09Let's go.
35:10Yep.
35:12Is there, like, enough to it?
35:14Yeah.
35:15How you doing, Jared?
35:16You good, brother?
35:17Good, baby.
35:19Salmon, watch that color.
35:20Yes?
35:20Yes, Chef.
35:21You're doing great, Machete.
35:22You're doing great.
35:23How is it?
35:25How is it?
35:25Fish is looking delicious.
35:26All right, good.
35:27I like that.
35:27Guys, 10 minutes gone, 15 minutes to go.
35:32You good?
35:33Good.
35:35Don't overcook that salmon, OK?
35:36Be careful.
35:36Don't overcook that.
35:37Yes.
35:39Check your salmon.
35:40Barely needs any time in that pan.
35:42Yeah.
35:43I feel great about to cook on this salmon.
35:45One nice little char on the skin.
35:48There's a big difference between caramelization and burning.
35:50Be smart with that, yeah, OK?
35:52Right, Chef.
35:53The glaze is burning.
35:54Take it off.
35:56Pick him up.
36:02Oh, no, Machete.
36:04Oh, my gosh.
36:06Oh, my God.
36:06Take it off.
36:07Take it off.
36:14Be smart with that, yeah, OK?
36:15All right, Chef.
36:16Be very smart.
36:1712 minutes gone, 13 minutes go.
36:19Gently.
36:20Gently, gently, gently, gently.
36:21That's looking good.
36:22My salmon skin is perfect.
36:24It's not burnt.
36:26It's nice and charred around the edges, crispy on the top.
36:29Scotia, just a little bit more.
36:31Hey, you're on top of it.
36:32Trust your gut.
36:33This is exactly what I'm looking for for this dish.
36:36That's looking good.
36:37Gorgeous, Chef.
36:37Beautiful.
36:40Guys, we're halfway.
36:41Perfect, Chef.
36:42Halfway, yes.
36:44Check the rice.
36:44Check the rice.
36:45Oh, I can't check it.
36:46I got the burner down.
36:47The risk of using a pressure cooker is scorching the bottom and burning, and definitely
36:51have to have a little bit of trust.
36:52I'm not going to know if this rice is cooked or not until it's about two minutes left before
36:55plating.
36:56Risky.
36:57Flip that salmon carefully, OK?
36:59Yeah.
36:59Yeah, carefully.
37:01Jared does have a lot of things still to complete.
37:04Yeah.
37:04Oh, man.
37:07Jared.
37:08What?
37:08Rice.
37:09Oh, how much time, Chef?
37:10We've got four and a half minutes to go.
37:12Right now, this is just coming down to trust.
37:15I just need to trust that this process is going to work.
37:17Just don't mess it up.
37:21Take it to the sink.
37:22Run water on it.
37:23Pressure cooker.
37:24Oh!
37:25I see Jared opening a pressure cooker while I'm about to start plating.
37:28Like, what are you thinking, dog?
37:30Taste everything.
37:31Double check and check again, yes?
37:34That's amazing.
37:34Good.
37:36Two minutes, guys.
37:37Here we go.
37:38Yes.
37:38Let's go.
37:38Beautiful.
37:39Final two.
37:39Start plating.
37:40How's it look?
37:41Are you happy with it?
37:42Fold it.
37:43Hell yeah.
37:44That's what I'm talking about.
37:45Come on, baby.
37:46Good job.
37:4760 seconds to go.
37:49There you go.
37:49There you go.
37:49Perfect.
37:50There you go.
37:50Gorgeous, Chef.
37:52Beautiful.
37:52That is a beautiful dish, Chef.
37:5520 seconds, guys.
37:56Make sure that garnish doesn't overpower.
37:58Oh, nice.
38:0010 seconds.
38:01Beautiful.
38:01Beautiful.
38:02Seven, six, five, four, three, two, one.
38:08And stop, guys.
38:09Well done.
38:10Well done.
38:11Ah!
38:12Good job.
38:12That is anybody's game.
38:21Nice and rich and welcome back.
38:26Right.
38:27Shall we?
38:29This is a beautifully cooked glazed salmon served with some blistered asparagus, a little crab
38:35pomme puree, finished with a parmesan crisp with a fresh blackberry.
38:41Please, go ahead.
38:49The crab, the salmon, sauce, asparagus makes sense.
38:53The salmon is just a tiny bit over charred.
38:57I love the idea of the crab below the salmon.
39:01It's very, very classic.
39:02And I love charred asparagus and or charred salmon, but I wish one wasn't as charred as
39:07the other.
39:10Right.
39:10Next up.
39:12It's a cast iron pan seared salmon with an Asian slaw over a citrus rice for roasted
39:17mushrooms and a beurre blanche.
39:27This dish is a little bit basic.
39:30But everything that's on it is executed really, really well.
39:34There's just enough of the beurre blanc to make the rice sort of pop.
39:37The mushrooms cooked well.
39:38The salmon is perfectly cooked with a crispy skin.
39:41I would have loved a little bit more acidity in this vegetable slaw.
39:46Yeah, this is simple cooking.
39:48I would have just loved to see a little bit more refinement.
39:52It feels just a little bit clunky, but the flavors work well together.
39:59Richard, I'm going to start with you.
40:03Which dish will you be eliminating tonight, please?
40:09The dish that I'm going to be eliminating is the roasted salmon with asparagus.
40:22For me, it came down to the crispiness of the skin.
40:28So this is the dish I am eliminating.
40:33That dish belongs to Machete.
40:41Oh, boy.
40:46Damn.
40:50Speechless.
40:52Wow, Machete.
40:53I have very much loved cooking with you.
40:56You bring such a joy and...
40:57Definitely a pleasure.
40:58...boisterous energy to Team Arrington.
41:00I know H-Town is going to be excited to have you back.
41:03They're ready to have me back.
41:04I'm sure.
41:06You know, I literally conquered my dreams.
41:09I came here. I did it.
41:11Whether or not, you know, I made it or not, I'm still a winner in my book.
41:14Say goodbye to your friends.
41:16Love y'all, man.
41:19Y'all better kill that .
41:21I got you.
41:22Oh, my brother. Oh, my God.
41:24Oh, Machete, I'm proud of you.
41:26We love you.
41:28Bye, baby.
41:28Hey, what's up?
41:31Machete, get that haircut.
41:34Damn.
41:35I don't ever cry.
41:36So for me, this is, this is, they're not sad.
41:39It's not sad tears.
41:40It's happiness knowing that, like, man, I did it.
41:44Cheers.
41:45Well done.
41:47Feeling good?
41:47Feeling good.
41:48The team part of the competition is gone.
41:51It was nice. It was nice.
41:54You cook on your own.
41:56You rise independently.
41:59For sure.
42:00And you fall on your own.
42:02Right now, we have eight phenomenal chefs.
42:05We have no idea who's going to win this.
42:07It's that close.
42:08It's every chef for themselves.
42:11I'm here to win, and I'm no longer helping anyone.
42:15I'm helping myself.
42:16All of you, get some rest.
42:18Because, trust me, next time, it's going to go down.
42:23Good night.
42:24Good night. Good night. Good night.
42:25Good night. Good night.
42:25What does it mean?
42:26Get some rest.
42:27It's going to be Team Blaze now.
42:28Forever.
42:29Team Blaze.
42:30Let's go.
42:30Let's go, baby.
42:32Blues on the top.
42:32Good job.
42:34Blues on the top.
42:35Go, big dog.
42:36Blues on the top.
42:40Next time on Next Level Chef.
42:43The team part of the competition has gone over.
42:46Wow.
42:46You're going to be fighting it out up close and personal.
42:49It's hand-to-pan combat.
42:51Woo!
42:53Go!
42:54See Cole jump on that platform?
42:56Nice.
42:56This is insane.
42:59If you need it, I need it more.
43:01That little brat really did me dirty.
43:03You have this.
43:04You want the best dishes right now.
43:06I'm one step closer to fighting for my life here.
43:09Rawr!
Comments