- 7 hours ago
Beat Bobby Flay - Season 42 - Episode 03: The Thrill of the Grill
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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature dish.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby.
00:36Bottom line.
00:37You're going to run in a chair!
00:38Everyone's out to beat me.
00:46All right, everybody, get ready to fire up the grill.
00:49Hoping to smoke me out.
00:51Fire!
00:52It's Chef Josh Capon.
00:53Let's go!
00:54And from the Today Show, Dylan Dreyer.
00:57Come on!
00:58We got one!
00:58We got one!
00:59We're grilling!
01:00Oh, I forgot my giant tongs.
01:03Welcome, you guys.
01:04Hey!
01:04Nice to see you, Dylan.
01:05I can't believe you came back.
01:07Thanks for having me.
01:08Dylan, let me ask you a question.
01:09Bobby and I both do a lot of cooking segments on the Today Show.
01:11Who gets higher ratings?
01:14Well...
01:15You sure you want to ask that question?
01:17All right.
01:18Tonight's a grilling night, apparently.
01:19That's the only thing I know.
01:20I don't know who's coming out.
01:21So grilling...
01:22I know you have a gluten-free house.
01:24Yes.
01:24Once my oldest was diagnosed with celiac disease, it does not enter the house.
01:28And I find grilling is such an easy way to not introduce any kind of gluten at all.
01:34Yeah.
01:34You cook gluten-free at all, right?
01:35Wife and kids are gluten and dairy-free.
01:36I think there's nothing better than grilling.
01:38It's good.
01:38It's fun.
01:39No clean-up.
01:39Come on.
01:40Okay.
01:41Why don't you bring us some chefs?
01:42Let's get grilling.
01:43Our first contender is actually a Beat Bobby Flay judge that's ready to get up all in your
01:49grill, Bobby.
01:50The chef-owner of Pig Beats BBQ, Matt Abdu!
01:57Do you guys have normal-sized utensils here?
02:00We don't like normal-sized utensils.
02:02Our next contender has already been named a master of Q. It's the chef-owner from Lexington
02:08Betty's Smokehouse, Dominique Leach.
02:14Jim, Jim!
02:21Matt, Dominique, nice to see you both again.
02:24Likewise.
02:24Dominique and I stood next to each other for an entire season of BBQ Brawl, and I watched
02:28her pick people off.
02:30Not to add to any of the pressure, Bobby.
02:31Well, I just want to let you know.
02:32We know what your skills are.
02:34So, Matt has a place called Pig Beach, and he's got crazy good accolades for it.
02:38And also, he's on Beat Bobby Flay as a judge the whole time.
02:40This is going to be my favorite part of the night right here.
02:42I'm going to give you an ingredient of my choice.
02:44And you must make that ingredient the superstar of your dish.
02:48And that ingredient is...
02:51Blanken-cut short ribs.
02:53Nice.
02:57You like this?
02:58I love it.
02:59I'd prefer if I had more time.
03:00Nothing I can do about that.
03:01Yeah.
03:02All right, guys.
03:02You've got 20 minutes to break some ribs.
03:10You ever have braised short ribs?
03:11Yeah.
03:12So, that's when you take a bunch of these, and before you cut them, it's a big hunk of
03:14meat.
03:15When you cut it nice and thin, throw it on the grill.
03:17It's just more funky and gives you a little bit of a chew.
03:19You want a really hot grill so you get it really crusty.
03:21Yeah.
03:22Usually, you marinate it in things that flavor it and also tenderize it.
03:26Dominique, what are you making?
03:27I'm gonna do an Asian-style short rib stir-fry it, marinate it with some gochee chang.
03:32Nice.
03:32I like a good stir-fry.
03:33I think that'll pair well with the steak.
03:35My mind immediately went to Asian because there'll be bold flavors and really penetrate
03:41the meat to make sure the flank short ribs are gonna stand out.
03:44I'm gonna use gochee chang, Memphis rub, soy sauce.
03:48You've been raving about Dominique.
03:49You worked hand-in-hand with her.
03:51She's bringing the flavor.
03:52Yeah.
03:52All right, all right.
03:54You might remember me from a little show called Barbecue Brawl.
03:58Dominique.
03:59All right.
04:00Cheers to our new master of cute.
04:03Woo!
04:04So, I was introduced to the kitchen by my grandmother, Betty.
04:08She would make us the best soul food.
04:10And today, I'm the co-owner and executive chef at Lexington Betty Smokehouse.
04:14Of course, I named it after my grandmother.
04:17On Barbecue Brawl, Bobby was my mentor.
04:19So, tonight, Bobby, mentor versus mentee is on.
04:24Matt, what about you?
04:25Quick-grilled short ribs with a little chimichurri sauce and a nice little fresh arugula salad.
04:30Let's do it.
04:31Chimichurri is delicious.
04:32One of my favorite sauces to put on grilled meats, grilled fish, anything.
04:35So, I cut my meat off the bone because I wanted them to cook evenly.
04:38Just olive oil, salt and pepper, keep it real simple, let the flavor of that meat shine.
04:42We have Matt on the Today Show all the time.
04:44He is never disappointed.
04:48So, I'm coming from a classically trained, fine dining background until it just came time for me to do something
04:53different.
04:54So, I moved myself into the world of barbecue because I love being able to put a smile on your
04:59face through the things that I'm able to make.
05:00And today, I'm the chef and owner of Pig Beach Barbecue.
05:03In my first year competing in Memphis in May, we finished second place in whole hog and first place in
05:08poultry.
05:09And also, I've been a judge on this show many times.
05:11Hopefully, the knowledge that I have from judging will give me a little leg up.
05:14And today, I found hidden in my backpack a sign from my son, Luke, that said,
05:17Feet Bobby, Love Luke.
05:20So, we're going to do everything we can, buddy.
05:21Uh-oh, Abdu.
05:22What's going on, buddy?
05:23We're going to make a real quick chimichurri.
05:25One of your pig meat spice rubs?
05:27Come on.
05:27And not in 20 minutes, chef.
05:28We're keeping it nice and clean and tight.
05:29And we're doing what we've got to do.
05:31Come on, you have to have a pig meat spice rub in your back pocket.
05:32I'm adding cilantro, my parsley, my chives, the garlic, and the shallots.
05:36Red wine vinegar, olive oil.
05:38Whoa, whoa, whoa.
05:39Matt, I'm just telling you, she's got a really nice marinade on these churras over here.
05:42I'm loving it.
05:43Are you doing a little bit of stir-fry to go along with it?
05:44Oh, yeah.
05:45I'll do a nice char on these vegetables and make that beef shine.
05:48Let's go.
05:48You got 13 minutes left.
05:49Let's go.
05:50Yes, chef.
05:50Came on.
05:50Let's go.
05:53Oh, I always wanted to do that.
05:55I finally rang the bell and beat Bobby Blake.
05:58Ugh.
05:59Dominic is adding a lot of flavor in that marinade to get right into that.
06:02Short ribs, which is what we're looking for.
06:03I think Matt's really going to bring it with the chimichurri sauce.
06:06Now I'm going to take a lemon, put it on the grill to give it that little bit of charriness.
06:09So I got to make sure that that grill pan is really, really hot to get that definitive char on
06:14the outside,
06:14while still being able to keep the inside like a medium done-ness.
06:17Matt's already taking the short ribs off.
06:19I do like the idea of letting the meat rest.
06:21Yeah.
06:21Those juices redistribute to that meat.
06:23From my stir-fry sauce, I'm going to use miso, mirin, and soy sauce.
06:28I also put my steaks on it, so those things start to get a nice char on them quick.
06:33And then I start my vegetable stir-fry.
06:39With some cabbage and peppers.
06:41I'm a little concerned that between the heavy marinade on the stir-fry and on the beef,
06:45it might be a little overpowering.
06:47All right.
06:47I got to go see this up close.
06:49Yeah.
06:49What up, Dilly Dilly?
06:50What's up, Matt?
06:51I mean, I feel like this is more than the four minutes you get on the Today Show.
06:54It's a lot more, but right now I'm wishing I was back on the Today Show.
06:56There's a lot less stress.
06:57But we're making a little chimichurri to go with these grilled.
06:59Oh, this looks delicious.
07:01Short ribs, and we're going to finish with a little arugula salad.
07:03We'll go with the steaks.
07:04Okay.
07:04Me growing up, steak and salad was kind of a thing.
07:06Hope you guys like it.
07:07All right.
07:07So I'm thinking keep it nice and fresh and light with lemon, olive oil, and Shea Parmesan.
07:12All right.
07:13So what's going on?
07:14Whoa, that is spice in there.
07:15Mm-hmm.
07:16I just got a whiff.
07:18So Matt cut the bone off.
07:20You decided to leave yours on.
07:21Yeah.
07:22Why'd you do that?
07:23I don't want to bite into a bone, chef.
07:24That bone is where the flavor is.
07:26If you're braising it, but you're grilling it in five minutes.
07:29Yeah.
07:30You guys smell that up there?
07:31Oh, yeah.
07:32Well, we're down to five and a half minutes, so I'm going to let you guys finish this up.
07:35I'm going to bring over the smell because I think it just attached to me right now.
07:38It's starting to smell good in here, dude.
07:39Yeah.
07:40I finish up my vegetables.
07:42I cut my steaks, add them to the plate.
07:45I'm taking my arugula salad and putting it right next to the lemon.
07:48I take my grilled flank short ribs and slice them.
07:5210, 5, 8, and I finish the plate with that chimichurri.
07:565, 4, 3, 2, 1, let's go!
08:04Matt kept his dish very simple, but simple can be great.
08:07I went bold, spicy.
08:10The judges are going to love it.
08:11I'm looking at my dish.
08:12It's simple, it's beautiful, and more important than anything, it tastes delicious.
08:17Tonight is all about grilling.
08:19Just by looking at these dishes, I think we got a pretty good chance of beating Bobby tonight.
08:23All right, chef Matt, what'd you make?
08:24It's a big grilled short rib with a chimichurri and arugula salad with a little grilled lemon.
08:32I got to commend you for the grilled lemon.
08:34I'm a big fan of grilling lemons.
08:35That chimichurri sauce is really nice and herbaceous.
08:38I would have loved some more caramelization on the meat, but the fact that you let it rest,
08:41it really is a restaurant quality dish.
08:43Thank you, chef.
08:44I love a nice fatty steak with a nice bright salad, and the chimichurri sauce is absolutely delicious.
08:50I am glad that you took it off the bone, because I like the chew, but not too much chew,
08:54and I think that does help with it.
08:56Thank you, Tony.
08:56Chef Dominique, tell us what you did with the flank short ribs.
08:59I made a grilled marinated short rib with a stir fry.
09:05These pack a very powerful punch.
09:07That marinade is fire.
09:08I think between the combination of the marinade and the sauce in the stir fry,
09:12they're kind of making it a little bit too heavy.
09:14I wish there was just like a little something to make it less heavy,
09:17but I think it's cooked perfectly.
09:19And the flavor is absolutely delicious.
09:22Two really well-prepared dishes.
09:24This was a nice lunch.
09:25Thank you both very much.
09:26Give Josh and I a moment to discuss.
09:28She made a great dish, so right now I'm just hoping for the best.
09:32The chef moving on tonight is...
09:37Chef Matt.
09:42I mean, I'm super surprised, but Matt's a talented chef,
09:47so I'm happy he's going on to beat Bobby Flay.
09:50Matt, I just think it ate better as an overall dish.
09:53It's something that I would want to eat again and again.
09:55Thank you, chef.
09:55All right, Matt.
09:56You do know that Bobby does know his way around the grill.
09:58Yeah, duh.
09:59Boy Meets Grill.
10:00Why am I doing a grilling competition against him?
10:02This is like insanity.
10:04Are you ready?
10:11All right, chef.
10:12Feeling good about the second round?
10:13Yeah.
10:13But I'm also cooking against you, so there's those challenges.
10:16What's the worst that can happen?
10:17I can beat you, and I'll just remind you every week.
10:20What are we cooking tonight?
10:22What is your signature dish?
10:23Today, Bobby, we're cooking grilled pork chops.
10:27Ooh.
10:29Pork chops, literally my favorite dish on the planet.
10:32Wow.
10:32Can we judge, too?
10:33No.
10:34I want to have a shot.
10:3545 minutes on the clock, and your time starts now!
10:41Let's go!
10:45I don't know if Bobby likes you touching his bell.
10:47I think I'm the first person that's ever rang Bobby's bell.
10:50If you want Bobby to lose, that's the way to do it.
10:52Yeah, she's bringing the bell.
10:52It's under his skin every time.
10:53Here we go.
10:54Pork chop city, everybody.
10:56So, I got to tell you, Matt picked pork chops, and tonight's battle is all about grilling,
11:01which is great for people, especially who are gluten-free.
11:03You can just throw anything on the grill with nothing but some olive oil, salt and pepper,
11:06and you're ready to go.
11:07And you would never know it's gluten-free.
11:08That's the most important thing?
11:09Yeah.
11:10Those are some beautiful rocks of pork you're cutting there, Bobby.
11:12That's as good as it gets.
11:13Center cut, baby.
11:14I think what it's really going to come down to is not just the spice rub,
11:17but the actual cook on the pork chop.
11:18You don't want a well-done pork chop.
11:20You want a really nice, juicy, pink, medium-red pork chop
11:22when you're working with pork of this caliber.
11:24Those pork chops, they look gorgeous.
11:26My signature dish is barbecue seasoned grilled pork chop
11:29with peach glaze, bell pepper slaw, and crispy onions.
11:32I put my peaches in, get them pureed.
11:35We're doing a sticky peach glaze over these delicious barbecue seasoned pork chops.
11:39Music to my ears.
11:40God, I love you.
11:41So in my rub, I have dark brown sugar, paprika, hatch chili powder,
11:44oregano, thyme, and a little bit of fennel pollen.
11:47So right now, I'm feeling pretty ready to take Bobby down.
11:49It would also make me just so happy to see the look on my son's face
11:53when I get to tell him that I beat Bobby Flay.
11:55Wow, Bobby, you're loading up on some spices over there.
11:58I got to bring the noise for this guy.
11:59I'm going to revisit my foundation.
12:01I'm going to do some Southwestern.
12:02Oh, of course you are.
12:05So I'm making a pork chop with a mini spice spice rub
12:09and a grilled sweet potato taco.
12:12So in my spice rub, I'm combining paprika, cumin, and coriander,
12:17brown sugar, ancho chili powder, a little bit of persia chili powder.
12:21Let's go with some pork chops.
12:24Come on, guys, battle the pork chops!
12:27What do you got going on over here, big boy?
12:28All right, chef, we got a little barbecue seasoning.
12:30That is sweet heat right there.
12:31I don't know if you noticed, but when you said battle the pork chops,
12:33I think Bobby actually got a little nervous.
12:35I doubt that.
12:36Highly, highly doubt that, but I appreciate it.
12:38You got him right where you want him, Matty!
12:39Take it home, baby!
12:40Take it home!
12:41Come on, let's hear him, Matty!
12:42Let's go!
12:44Wow, Bobby's already cooking away.
12:46Bobby's already medium rare.
12:47Get your pork chops on the grill.
12:48Ronny, yes, chef.
12:50Going right in the oven with those?
12:51Yeah.
12:51Matty, he's got a nice char on him.
12:53Oh, love it.
12:54Nice job.
12:55Eat more pork.
12:56I'm getting hired for the pork campaign.
12:57Eat more pork!
12:59Eat more pork!
13:00Come on, let's hear it for Matty!
13:02Hey!
13:04Let's go!
13:07What am I doing?
13:09Keep him confused, guys.
13:1327 minutes.
13:16Cook, cook, cook.
13:17Listen, anybody can take a pork chop, throw it on the grill with some salt and pepper
13:20cola today.
13:21Between the sauce and the smoke and the spice rub, now this is cooking.
13:24The bell peppers I'm chopping up, I throw those in the peach glaze.
13:27And then I get my pork chops into the oven and they go, char is looking good.
13:32Bobby, you're in that pantry a lot.
13:34I know, a lot of ingredients.
13:35So in my barbecue sauce, it's ketchup, Dijon mustard, some red wine vinegar, some molasses,
13:41and chipotles.
13:41I'm looking for that balance of spicy and some sweetness.
13:45And then I'm going to make a little avocado and pickled shallot salad.
13:48This is like a cooling effect.
13:49So it's avocados, scallions, some lime juice, and cilantro.
13:54Josh, I can't hit this bell.
13:56Have it!
13:56It makes them so awesome.
14:01You know, I'm excited about this.
14:02The producers have given me a list.
14:04Okay.
14:04How you can improve on the Today Show.
14:06Oh, I love it.
14:07Today Show producer notes for Bobby.
14:09Oh my God.
14:10They say you overused chili peppers.
14:13Is there any chili in this dish?
14:15Many.
14:15You don't need to keep talking about your cats.
14:18You get it?
14:18They'd like you to try baking something sometime.
14:20No, you don't want to see that.
14:22But you're trying to...
14:22Ooh, this smells good.
14:23This is the barbecue sauce.
14:25Insulting you, I got distracted.
14:26Wanna taste it?
14:27Yeah.
14:28Oh, wow.
14:29That's good.
14:30Is it?
14:30It's spicy.
14:31Yeah.
14:31Come on, Dylan.
14:32Supposed to be on my team.
14:33All right.
14:33Going over to our other Today Show favorite.
14:35I mean, our only Today Show favorite.
14:37That's right.
14:38What do you love about pork chops?
14:40Um, pork chops is probably one of my earliest memories as a kid of eating a dish when my mom
14:43used to make, you know, shake and bake pork chops with applesauce.
14:45Oh, yeah.
14:45So we got our peach jam.
14:47Is that kind of your substitute for applesauce?
14:49Yes.
14:50All right.
14:50I'm gonna let you be.
14:5122 minutes, chefs.
14:53Here we go.
14:56Bobby's barbecue sauce is delicious.
14:58I mean, it's got that spice, but it doesn't last for too long.
15:01Matt making quick work of that cabbage.
15:03Trying not to make a mess, chef.
15:04For my slaw, I'm getting the cabbage shredded, the bell pepper shredded, the onion shredded.
15:08Next, I'm gonna make my vinaigrette by heating up some apple cider vinegar, sugar,
15:13celery seed, get that all to a boil, and then I pour it over the slaw.
15:17It's good.
15:18So the last component I'm putting on this plate adds nice texture.
15:21So I have yellow Spanish onions, and I'm putting them into a brine of buttermilk and pickle juice.
15:27Toss them in the dredge, which consists of flour, cornstarch, salt, pepper, onion, and put them in the deep fryer
15:32and let them do their magic.
15:34Hey, Bobby, I heard you mention a taco.
15:36We're grilling.
15:37I'm gonna make a grilled taco.
15:38Is the pork chop going in the taco?
15:40No.
15:41We're just a little confused is all.
15:43I know.
15:43Me too.
15:45I used to make this at Mesa Grill.
15:46So it's sweet potatoes that I glanced first, and then there's blue corn tortilla, Monterey Jack cheese, some honey, some
15:52hot smoked paprika, and some fresh cilantro.
15:55And then I'm making a Fresno chili hot sauce to go with the taco.
15:58So it's Fresnos, the Keo peppers, and some honey, some Dijon mustard.
16:04Oh, baby, look at those.
16:05Looking good, right, guys?
16:06Come on now.
16:08Ooh, look at him.
16:09He's basting those pork chops with that peach barbecue sauce.
16:12Oh, baby.
16:13We got the battle of basting going on right now.
16:16Ten minutes, guys.
16:17Ten minutes.
16:20Oh, you know what's coming.
16:21I don't want to make them mad.
16:22Let's go.
16:23All right, I'll make them mad.
16:24Let's go.
16:26Are you going with things at me from your kitchen?
16:28He's getting rid of the bell.
16:30Pork chops in the oven or pork chops are out?
16:31They're in the oven.
16:33Ooh.
16:33Fantastic.
16:34Touch it.
16:35I do think I need a little more.
16:36Yeah, touch.
16:37You guys know why you see chefs poke their meat all the time?
16:39Because the more protein cooks, the more it firms up.
16:41This is what you learn in culinary school.
16:42Go like this.
16:43Rare.
16:43That's rare, right?
16:44This is medium.
16:45Okay.
16:45And this is well, right?
16:46You get a little more resistance.
16:48So I cut these pork chops.
16:49They're cooked beautifully.
16:50A little taste.
16:51Oh, my God.
16:53Wow.
16:53Chef Bobby, you're busy.
16:54Yours is on the board.
16:55Oh, my God.
16:58Not bad, Matty.
16:59That's good.
16:59Five minutes.
17:03We're going to put these bones back on the grill,
17:05get a nice little char on them, because that's going to be the best bite of this plate.
17:07Oh, baby.
17:08Those are some nice-looking chops, fellas, on both sides, I got to tell you.
17:12Okay, so the plate, I put the pork chop.
17:14I add the sweet potato taco, some of the avocado, a little bit of the Fresno hot sauce.
17:20It's game time.
17:21So I put my pile of slaw, I put the bone, and I take my pork chops sliced and fan
17:25them out,
17:25finish them with a little bit more of that glaze.
17:28Ten.
17:29Nine.
17:30Eight.
17:31And then I garnish the dish with those crispy onions.
17:33Five.
17:33Some fresh cilantro.
17:35Done.
17:36Two.
17:37One.
17:39Oh, the pork chop is over.
17:42That's beautiful.
17:43Wow.
17:44Oh, Matt's dish is gorgeous, but that plate looks like classic mesa grill.
17:48It's a good memory.
17:49That's one of the best battles I've ever seen here at Beat Bobby Play.
17:52I'm feeling really good.
17:54I put the best representation of that dish on the plate.
17:56So win, lose, or draw, I'm feeling really, really good about what I cooked today.
18:02Matt, Bobby, congratulations on the battle of the pork chop.
18:05Both dishes look absolutely phenomenal.
18:07And now we'd like to introduce you to your judges.
18:09First up, chef and restaurateur, Michael Lomonaco.
18:14Founder and host of Mama Tanya's Kitchen, Mama Tanya.
18:18Chef and founder of Rise Donuts and Mighty Quinn's BBQ, Hugh Magnum.
18:27Judges, please try the first pork chop in front of you.
18:38This dish screams, enjoy me.
18:41The pork is nice and moist.
18:43I love the peach glaze.
18:44It could have used a little heat, though, to balance out the sweetness.
18:47But the little onion rings, they're so crispy and delicious.
18:50This was really a fun dish.
18:52I would have liked more acid in there, maybe a touch more salt.
18:56But this is some top-tier pork chop right here.
18:59She is showing out, girl.
19:00The bone, I thought that was a very smart plating choice.
19:04It was like a treat.
19:05This is a perfectly cooked pork chop.
19:08The sear, the char with the sweet, it's end-to-end perfect.
19:11Nice slaw.
19:12I agree with Michael.
19:13A little bit more heat.
19:14All right, judges, we'd love for you to try the second pork chop.
19:25It's a great pork chop.
19:27It has some amazing symphony of spices.
19:30The flip side of that is I'm missing the sweetness of the pork for the heat.
19:35As soon as I bit into it, I was like, warming spices.
19:39After a while, that heat starts to build, and your girl started feeling warm, and it was a lot.
19:44Okay?
19:46But it's a great dish, and sweet potatoes with this beautiful pork.
19:50It was nice, and it was beautifully presented.
19:52Another perfectly cooked pork chop.
19:54The onions, the avocado, and the pork chop, great composed flavors, but the heat was overwhelming it a little bit.
20:00I thought the taco was sneaky good.
20:02All in all, a great dish.
20:04Judges, thank you very much for your comments.
20:06Time to vote.
20:08If I don't beat Bobby Flay, I'm missing out on that chance to tell my son and my family that
20:12I took down the king.
20:13But I did a delicious dish.
20:17And the winner is...
20:22From Pink Beach Barbecue, Chef Matt Adams!
20:27Thank you, Chef.
20:29Here we go!
20:30I just beat Bobby Flay.
20:32The feelings that are going through me right now, trying to hold back the happy tears.
20:35Hey, Luke.
20:37Guess what?
20:37What?
20:38You beat the final round?
20:39I beat Bobby Flay!
20:41Yeah!
20:41I did it!
20:43That's right, Bobby.
20:44That's right.
20:47Holy cow!
20:48Hey, Bobby, don't ever underestimate the two of us.
20:51We got you this time.
20:52Now, the power of pork chops.
20:54I'm Matt Adams, and I just beat Bobby Flay!
20:56Look, we did it!
20:58Whoo!
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