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Guys Grocery Games - Season 41 - Episode 02: New Food Stars
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00:00I have about a million followers.
00:01About 7 million followers.
00:03About 13 million followers.
00:05Tonight, we have three social media sensations
00:07whose off-the-hook approach to cooking
00:09has turned them into food stars.
00:11Bro.
00:12Who can make the better fried chicken?
00:13It's gonna be money, dude.
00:15But can they survive a culinary demolition derby
00:18in Flavortown Market?
00:19Woo!
00:20This isn't like what these cats are used to.
00:22Ah, what's going on?
00:23They got to be nervous, but I am.
00:25Don't cut yourself, couillon.
00:27It's gonna be a rude awakening
00:28for these food influencers.
00:30Okay, let's make it creamy now.
00:32I'm gonna get lost in the sauce.
00:33Outstanding.
00:34I'm all jacked up on Flavortown today.
00:36It's new food stars right now
00:38on Guys Grocery Games.
00:42Okay, folks, let's meet them,
00:44our new food stars.
00:45Now, first up, Josh Scherer,
00:47whose online channel, Mythical Kitchen,
00:49Boomers Better Cooks Than Millennials,
00:50has featured food segments
00:52with stars like, let's see,
00:53Kevin Bacon, Tom Hanks, and Gordon Ramsay.
00:57Come on, now.
00:59Hey, my name's Josh Scherer,
01:01a.k.a. Mythical Chef Josh.
01:02It's absolutely my style of cooking
01:03to do something unpredictable
01:05and hit people with new flavors
01:06and experiences that they've never had before.
01:10Brother, what a pleasure.
01:12You know, to give somebody
01:13a truly unique culinary experience,
01:15it's just the biggest joy to me.
01:18And then there's Jazzleaf,
01:20whose healthy Mediterranean cooking videos
01:22You have not lived until you've taken a bite
01:24of this crispy tadik.
01:25Have earned her hundreds of thousands
01:27of faithful followers.
01:28You may all recognize me
01:30from the social media handle, Jazzleaf.
01:33I am Persian,
01:35and so my food focus
01:37always has some sort of Middle Eastern,
01:39Mediterranean twist to it.
01:41I actually went viral for salmon.
01:44I remember specifically that moment
01:46that I started to go viral.
01:47Mm-hmm.
01:49It literally just melted in my mouth.
01:51Hundreds, thousands, millions of views,
01:54and I remember just looking at my husband
01:57saying, oh, I think I did it.
01:59I love the name.
02:01Very nice to meet you.
02:02I want to hear how you got the name Jazz.
02:04Let's go.
02:05Jazz.
02:06And finally, Justin Chasson,
02:09the Louisiana chef known as Stale Cracker,
02:12whose Cajun cooking videos,
02:13y'all come along,
02:14have earned him 13 million social media followers.
02:21Small town boy from Labattville, Louisiana,
02:24on the bayou.
02:25And I'm going by the name of Stale Cracker.
02:29Welcome to the Stale Cracker's cooking show.
02:33I think I'm known for education.
02:35We're not making a traditional grotto.
02:38Bet you're wondering, dude,
02:39how are we going to make these
02:40the hottest in the world?
02:42There you go.
02:42Gotcha, dude!
02:43What's happening?
02:43Hang on, where are the glasses?
02:47Oh, man.
02:48Where are the glasses?
02:48We're going to get him in the way, babe.
02:49Where are the glasses?
02:50He always wears the glasses.
02:52What's up, what's up?
02:53Really good to meet you.
02:55I'm a fan.
02:56That's why we asked you to come here.
02:58What you're teaching folks online
02:59is helping so many people that say,
03:01well, I'm not a cook.
03:03And you are ambassadors of taking people to great food.
03:06So, I have two intense games
03:08that are going to test your culinary skills,
03:10your culinary limits.
03:12Let's do it, baby.
03:12Let's get it going.
03:14Unfortunately, after the first round,
03:15one of you is going to be eliminated.
03:17But the chef, at the end of the second round,
03:20will get the shop Flavortown Market
03:21for up to $20,000.
03:24Plus, I'm pretty sure,
03:26going to earn you a boatload of new followers.
03:29Awesome.
03:29Let's go.
03:30Absolutely.
03:30So, I want you to show us
03:32your special culinary point of view.
03:35I want you to make the judges
03:37your signature dish.
03:39Right?
03:40That's how we start things.
03:41You have big personalities.
03:42You have big followings.
03:44But your first challenge,
03:45I want you to just kind of slow it down.
03:47I want you to think a little smaller.
03:48Okay?
03:49Now, go ahead and step in front of your carts.
03:51I don't want you worried about running around.
03:53So, I figured to make things a little easier...
03:56To make it easy for you guys,
03:58we're going to have shopping bags.
04:01I asked them not to worry about the cart.
04:04Right.
04:04Right.
04:04Make their signature dish,
04:06but I want them to think a little smaller.
04:08When you say think small,
04:10it says something to me.
04:11And I think just to make it easier for them,
04:13use these tiny bags...
04:15Oh.
04:16...because this is think small.
04:19No, don't do it to me.
04:21There you go.
04:21Can I get two?
04:22I get one.
04:23I get two.
04:24We're on a budget around here.
04:25Oh, Lord.
04:27So, you're going to have 30 minutes
04:28to shop, prepare, and plate
04:30your signature dish
04:31with only using ingredients
04:33you can fit into that bag
04:35and in one trip.
04:37Chefs, you've all watched
04:39Sky's Grocer Games.
04:39You know about the 3-2-1-go stuff, right?
04:41Yeah, chef.
04:42Oh, God!
04:43He said, oh, God!
04:45His eyes got that big.
04:47Choo, choo, choo, choo, choo.
04:51They all have their own unique style of cooking.
04:54We definitely know Stale Cracker.
04:56Poop roll out!
04:57He's got his Cajun Creole thing.
04:59Jazz with the Mediterranean.
05:02And Josh has really got a love affair with food.
05:05Can I perfect the world's hardest omelet?
05:08We're really going to see what they know about food
05:10when they have to really condense those ingredients.
05:12They're going to think they can cross-utilize.
05:14That's going to be the case.
05:17Watch out for this Stale Cracker guy.
05:20As being known as the guy
05:22that does the shrimp that peel,
05:24and that's my viral video.
05:25Today I'm going to learn, y'all,
05:27how to boil some shrimp.
05:28I'm doing barbecue shrimp.
05:31Going straight with the barbecue shrimp.
05:32I ain't playing around.
05:33So a lot of people think barbecue shrimp
05:36has barbecue sauce in it,
05:37and it really doesn't.
05:39Worcestershire.
05:40I ain't got much room for the Worcestershire,
05:42but we're going to make it work.
05:43Heavy cream and a little dipping French bread.
05:50We're going to make it work.
05:52There we go.
05:53All right.
05:54You only get one time
05:56to go into the grocery store on this.
05:57All right.
05:59One more thing.
06:00The next thing you know,
06:01I had a mountain of vegetables,
06:02and I was running like this.
06:03Please don't fall.
06:05If I had more time in a bigger bag,
06:07I had to put a little extra spice.
06:10But you got to work what you got,
06:12and that clock is an animal.
06:14Coming in to compete,
06:15I don't care what level chef you are.
06:16Coming in to compete, man,
06:17that is a tough thing.
06:19Okay, I have to be strategic here.
06:21I need to make something
06:22that got me all of the followers I have.
06:24Every single time I post a salmon recipe,
06:26it goes viral.
06:27I think it's one of the easiest proteins to cook.
06:31It takes up a lot of the bag,
06:32but yes, it fits.
06:34Fits perfectly.
06:36Pistachios.
06:37We are going to do a pistachio pesto.
06:41Man, this bag is tight.
06:44Woo, we are going Middle Eastern here
06:47with some saffron.
06:49My bag is getting pretty full,
06:50and I haven't even dipped into the herbs that I needed.
06:53Let's go.
06:57I'm stuffing this more.
06:59I'm stuffing it best I can.
07:02I need the rice.
07:03I know that I'm not going to have enough time,
07:06so we had to opt for the instant rice.
07:08Does this count?
07:09Are we good here?
07:10Are we good?
07:11All right, no one's stopping me.
07:12Okay, okay, okay.
07:13Looking for chicken thighs.
07:14I'm looking for chicken thighs.
07:15I want to do a fried chicken taco,
07:18boneless, skinless chicken thigh.
07:19It's so big.
07:20We're pivoting to shrimp.
07:21We're pivoting to shrimp.
07:22We're going shrimp.
07:23Shrimp's smaller, marginally.
07:25Oh, the bags are so small.
07:26I'm making a fried shrimp taco
07:28with fish sauce caramel.
07:30Look at the smallest fish sauce possible
07:32in that little bottle in there.
07:33That's enough salt to kill a horse.
07:35Ah, what's going on?
07:36Kind of Vietnamese meets Mexican.
07:38I grew up in a big Vietnamese
07:39and Mexican neighborhood
07:40in Orange County, California.
07:42Oh, where are the tortillas?
07:44Love these guys.
07:45All right, come on, go faster.
07:47Vietnamese flavors and Mexican flavors
07:48can really complement each other
07:49because a lot of chilies used in both,
07:51a lot of herbs used in both.
07:53Where are my herbs?
07:54Where are my herbs?
07:54They're small.
07:57The trickiest part about this game
07:58is not being able to go grab another ingredient
08:00because whatever makes it to the station,
08:02you're stuck with and that's what's on the plate.
08:04Hey, yo, guy, can I take one egg out of the carton?
08:07Absolutely not.
08:08You got room.
08:10Get the hell out of you.
08:11Come on.
08:12This is why he's the goat.
08:13This is why he's the goat.
08:15Is nobody got a PhD in shoplift?
08:19Oh, God, you're crazy, guy.
08:20That's why I love you.
08:22Oh, yeah.
08:23Let's go.
08:24I'm just going to get everything out on the table
08:25so I know where things are going.
08:26A little fresh cucumber.
08:27All right, folks, so here to judge
08:29our new food star's dishes
08:30is an all-star panel of judges.
08:32Now we've got the culinary legend
08:34and Emmy-nominated host of Ready Jet Cook,
08:38the one and only Chef Jettila.
08:39Hi.
08:40Food writer and founder of Wheelicious,
08:42the OG of Triple G, Catherine Record.
08:45And a winner of Food Network star
08:48and author of Parm to Table,
08:50the one and only Hambino,
08:51Chef Christian Petroni.
08:53It's pretty cool to see three people
08:55who are, like, you know,
08:56masters of their universe, right?
08:58In the digital world,
08:59social media influencers
09:01in our Food Network world.
09:03I think this is a very tough challenge.
09:0725 minutes.
09:09I go to start cutting the vegetables
09:11and I'm shaking.
09:14I think I'd be nervous, but I am.
09:15Don't cut yourself, Cuyon.
09:19Flavortown is a lot harder than I imagined.
09:21Going with the old barbecue shrimp.
09:23New Orleans special right here.
09:26All right there.
09:28Let's go right there.
09:30So what people don't understand there,
09:33Stale Cracker,
09:33is that barbecued shrimp in Louisiana
09:36does not have barbecue sauce.
09:39That's right, that's right.
09:40All right, so what's going to happen?
09:41You saute the onions,
09:42green bell pepper,
09:43a staple in Louisiana cooking.
09:46That much Worcestershire.
09:47Oh yeah, it takes a lot.
09:49That's going to make the sauce.
09:51You're going to get lost in the sauce.
09:53Yeah, I'm going to get the shrimp
09:54in there pretty quick.
09:56I'm going to throw some
09:56whole lemons in there, dude.
09:58What a handful.
09:59Probably the first guy ever
10:00to have Boa's snake boots
10:02on guys' grocery games.
10:03Yeah, nothing wrong with that.
10:05A little heavy cream.
10:06We cook with cream and butter
10:08in the south, let me tell you that.
10:09With compact on the bag space,
10:11I use the pantry seasoning.
10:13A little cayenne.
10:14If it is their signature dish,
10:16they know exactly how it tastes.
10:18And if you're missing a key ingredient,
10:20you are just killing yourself right now.
10:22I'm going to start tasting,
10:23season, taste, season, taste.
10:26You could always add,
10:27but you can't take it, dude.
10:28When you're a chef influencer,
10:30you're at home,
10:31you're in your own kitchen,
10:32it's very different
10:34than being in this massive grocery.
10:36Hey, I need a little more lemon juice.
10:38I was hoping it had enough flavor,
10:40enough Cajun pizazz.
10:42You have a lot of sauce.
10:44I really doubt myself a lot.
10:46Like, I don't want to go first.
10:48I don't want to go first.
10:49Like, everybody's going to think,
10:50quit or fail.
10:50You're going home first.
10:51You didn't do nothing.
10:52Too much going on.
10:53Too much going on.
10:57So many times I have chefs
10:58that come here and they cook,
10:59and they're really good at cooking,
11:00but they're not really good
11:01at communicating with the camera.
11:03These folks have all done this on their own,
11:05where they've been filming their own content.
11:07They realize they have to engage with the audience.
11:10And it's so great to,
11:11I don't have to ask some questions.
11:12I walk over here,
11:13and they're already telling me what they're doing.
11:1420 minutes, chefs.
11:16I am going to make a pesto crusted salmon.
11:22I'm going to use pistachios in the pesto.
11:24To make it a little more Middle Eastern,
11:26I'm going to do a side of saffron basmati rice.
11:29Okay.
11:29So I threw in the pistachios,
11:31I threw in the parsley,
11:32and I threw in the garlic.
11:34You can't make pesto without parm.
11:36Here, let's make it creamy now.
11:40I love it.
11:41Pesto goes on the salmon after,
11:43or it cooks with it?
11:44Ooh, it cooks with it.
11:45I trust you know what you're doing.
11:47I am the salmon queen.
11:49I cannot be serving undercooked salmon.
11:52Salmon's a very fatty.
11:54Fish, it might just become like a pool of oil.
11:59I got to get my caramel going.
12:01Chef, what's on the menu?
12:02Chef, we got fried shrimp tacos with fish sauce caramel.
12:06A little Vietnam meets Mexico.
12:07I grew up in Southern California
12:09in the biggest Vietnamese neighborhood outside of Asia.
12:11My stepmom is Vietnamese.
12:12Love the flavors.
12:13Oh, so you've had the Vietnamese training day.
12:15Oh, sure have.
12:16Typically one cup of sugar to a quarter cup of fish sauce.
12:18It's really, really hefty,
12:19but we're going to add a little bit of lime juice
12:21and chilies to that to sort of brighten it up,
12:22get some aromatics in there.
12:24Caramel's going.
12:25And in goes the fish sauce.
12:26Fish sauce caramel.
12:27That is right.
12:28Look at them out.
12:28That is rad.
12:29I can't wait to try that.
12:30I'll take this off the heat.
12:32Perfect.
12:32This is exact what I want it to look like.
12:35Next.
12:36The shrimp is actually a blessing in disguise
12:37because not only does it cook super quick,
12:39you don't have to butcher it down.
12:41I didn't get any breadcrumbs.
12:42We got flour.
12:43Ideally, I would have used panko breadcrumbs
12:45because I think that gives you a really nice crunchy coating
12:47that will soak up a lot of sauce.
12:49It was actually too big to fit in the bag.
12:51But I have flour at my station.
12:53I will season your flour.
12:55And so I can do a good old Southern fry flour egg wash
12:58back into flour.
12:59The biggest thing I'm looking for
13:01is a really hearty crunch on the outside of the shrimp.
13:04I'm going to make some pickled Fresno chilies right now.
13:06I learned from watching Food Network.
13:07That's exactly where I learned to cook.
13:09I wanted to work in kitchens, but I was a college athlete.
13:12And so all I really had time to do
13:13to show what I could do in the kitchen, start a blog.
13:16And within six months of starting a blog in college,
13:18I had a literary agent
13:19and we were pitching a cookbook,
13:21which I feel very grateful for.
13:23And I'm very grateful for that experience.
13:24And now it's what a privilege
13:26to be able to teach people to do the same, man.
13:29Ten minutes left.
13:32I don't hear much over there.
13:34Justin's a one-man band. Damn.
13:38Ooh, doesn't that look good?
13:40Talk to me, cracker.
13:40Get a little color on this shrimp.
13:42Okay.
13:43Got some garlic in there.
13:44Got some lemon ones.
13:45I'm going to fish them out.
13:47What you thinking? What do I need?
13:48What, there's four ingredients in that?
13:51Outstanding.
13:54By the way, how'd you come up with steel cracker?
13:55Steel cracker, great thing.
13:57Well, one day I left a whole bunch of things of cracker out
14:01and one of my buddies came over.
14:03He's like, man, all your crackers are steel.
14:05I said, well, I am a steel cracker.
14:07And boom, it stuck.
14:08Cracker with a kiss.
14:09You know, you make a video on social media,
14:11you post it, you walk away from it.
14:13But when you get to see people and talk to them
14:15how you affect their lives,
14:17that's what got me hooked.
14:20That money, dude.
14:22About to knock the socks off.
14:24I check on that salmon in the oven.
14:26It looks beautiful.
14:27Now I need to start working on the saffron rice.
14:30This stuff is like gold.
14:33We need to add a little bit of hot water to it.
14:35It's releasing the aroma and the oils.
14:38This is our saffron blooming.
14:39We're going to make use of the pantry ingredients
14:42and we're going to add butter into this.
14:44And then I'm going to get the saffron in there.
14:47This is going to add so much flavor.
14:49I'm adding some parsley and pistachios right into the rice
14:52because I knew that the parsley was going to liven up the rice
14:54and the pistachios were going to give a little crunch.
15:00That's done.
15:01I'm going to do a cucumber labneh sauce.
15:04It's kind of like yogurt, but so much more spreadable.
15:07Since I only had one saffron and one tiny bag,
15:10I am cross-utilizing parsley and pistachios.
15:13And this is something that I always teach in my content.
15:16Be resourceful and use it in multiple ways.
15:18Like, I could literally bathe in this.
15:20It's so freaking good.
15:24Shrimp are looking good.
15:27So Josh is playing up, I think, like a fusion taco.
15:30Vietnamese Thai meets Latin.
15:32A lot of big flavors, not a lot of ingredients.
15:35That's the way to play this game.
15:37Come on, baby.
15:38I want that caramel to really cook in there.
15:40I'm going to take that crispy shrimp,
15:41put that right into the fish sauce caramel.
15:44Come on now.
15:44You got three minutes.
15:45Hopefully that crispiness stays
15:47and the caramel gets to soak in a little bit.
15:50Five minutes!
15:52I can't take that clock.
15:53That thing would burn it down.
15:54I cut the bread,
15:55started to get the bread around the bowl.
15:57Might as well use all the bread,
15:58unless that bread go to waste.
16:00Taking flavor time to buy your town right here, dude.
16:03This looks good.
16:03Then I started moving the barbecue shrimp
16:06to each bowl.
16:07It's cooked to perfection.
16:12Is there a garnish that goes on this, Chef?
16:14I don't have one part.
16:15So this dish might not be good on the eyes,
16:18but it's good on the taste buds.
16:19It's all flavor, baby.
16:22Ooh.
16:23Three minutes!
16:25Yes, Chef!
16:26I just hit puberty on that one.
16:28That's cool.
16:29Time is ticking, folks.
16:31We're moving and grooving, baby.
16:33The shrimp is literally soaking up
16:35all of that fish sauce caramel
16:37and then finally crowning it
16:38with the beautiful, bright red,
16:41pickled Fresno chilies.
16:42I hope when the judges taste my dish,
16:44they taste something that they've never had before.
16:46If I go home for this, I'm going home for access.
16:48It's one of my favorite things in the world.
16:5190 seconds!
16:53This is my saffron basmati rice.
16:56I get a smear of the lapna onto the plate.
17:00I get the salmon out of the oven.
17:01There's a crispy top,
17:03and the salmon is cooked through.
17:05I really wish I had some more herbs.
17:08I just didn't have the room for it.
17:09This is the dish I know.
17:10This is the dish I love.
17:11I know that I'm doing the right one here.
17:14Five, four, three, two, one.
17:18We're done!
17:19Let's go!
17:20Come on now!
17:21Let's go!
17:22I see you, Jazz.
17:22I see you, Justin.
17:23Let's go!
17:25All right, judges, this is it.
17:27New food stars, game one.
17:29I said make your signature dish.
17:30All the ingredients they wanted in Flavortown Market,
17:33and Hunter gives them these tiny little discount bags.
17:38Plot twist.
17:39Up first, the one and only Stale Cracker.
17:42What I'm about to learn you today
17:44is original barbecue shrimp,
17:46and I know what you're thinking, barbecue.
17:47No barbecue sauce and barbecue shrimp.
17:50Made with heavy cream and love,
17:52straight from the bayou.
17:53Nice little bread to sop it up in.
17:56Gonna make your palate jump.
18:01Mmm!
18:05I gotta tell you, Stale Cracker,
18:07I see the plate, I'm like,
18:09it's pretty brown, not gonna lie.
18:11Not a lot of color, not a lot of freshness.
18:14Delicious.
18:15Thank you, Chef.
18:16I wanna swim through that brown sauce.
18:19It's sweet, it's spicy,
18:20and then the bread eats so well with that rich sauce,
18:25the onion, the pepper, beautiful.
18:28We got you speaking Cajun now.
18:29Come on, baby.
18:30Thank you, Chef.
18:31This is obviously your signature dish.
18:33My favorite part watching you shop
18:35was like the big bread, the pepper coming up,
18:38but you did it,
18:39and you got a lot of flavor
18:41in that small bag.
18:43It is really popping with lots of flavor,
18:46but shrimp a little over,
18:48and then I gotta talk about,
18:50like, the knife cuts, though,
18:52on the onions,
18:52because I have some that are, like, this big,
18:54and I have some that are this big,
18:54and they cook at different rates.
18:56Yes, sir.
18:57All right, and up next,
18:58Chef Josh, what do we have?
19:00Thank you, Chef.
19:01I'm very annoying.
19:02My wife is a saint.
19:05What we have today is a shrimp taco
19:06with fish sauce caramel,
19:08a little bit of pickled Fresno chili,
19:10fresh onion, fresh cucumber,
19:12Thai basil, mint cilantro.
19:17Hey, Josh, it's a pleasure watching you cook.
19:20You're cool as one of the cucumbers
19:21in your taco, right?
19:22I can eat a dozen of these.
19:24The fish sauce flavor is great.
19:26I think that if it was cooked down
19:28just a little more
19:29and tossed with just a little less.
19:31When I picked up my taco,
19:33it was just, like, streaming out.
19:35Yeah.
19:35Probably the best use of ingredient shop
19:39because fish sauce, umami, salt.
19:42So then you have that shrimp,
19:43really fantastic cookery.
19:45The shrimp, like, they're big and plump.
19:47There's no tails on.
19:49This feels, like, elegant.
19:50The onions, because they're not, like,
19:53thinly sliced,
19:54if you had given me, like, a pickled onion,
19:56I think it just would have been one more layer.
19:59What if I told you
20:00I thought about pickling it,
20:01but then I forgot to think about it again
20:03and actually do it?
20:04You know what?
20:05I, I, I believe that.
20:08Josh, great job.
20:09Not to be outdone, though.
20:10She's waiting patiently.
20:11Chef Jazz.
20:12Hi, judges.
20:14Today I have for you
20:15a pistachio and parsley-crusted salmon,
20:19and it's on a bed of saffron-buttered rice.
20:23And on the side,
20:25you're gonna get a labnut.
20:31It's a lot of food.
20:33That's a big portion for a little bag.
20:38The salmon,
20:39I was, like, dubious about this crusted topping,
20:42but I really love it.
20:43It's crunchy.
20:44It's giving a lot of flavor.
20:47The labnut,
20:48you've made this five million times.
20:50You know, it's thick,
20:51it's creamy,
20:52it's cucumber-y,
20:52it's delicious.
20:53Thank you, chef.
20:54Things can go sideways a lot of times
20:56with flavors like saffron,
20:58and this has just the right amount.
21:00Addition of the pistachios
21:01also into the rice is nice.
21:03It's like, yeah,
21:04like, I'll eat this every other day.
21:06But because you have labnut
21:07and you have salmon,
21:08rich, rich,
21:09rice also on the rich side,
21:11a little more acid
21:12would have really bloomed it out here
21:14and really balanced it out.
21:17Thank you, judges.
21:19Wow!
21:20Judges got a difficult job,
21:21I can tell.
21:22We're gonna send you back to the kitchens
21:23and we'll call you
21:24when we have a decision.
21:25Thank you very much.
21:26Nice job.
21:32Anybody knocking out of the park for you?
21:33Wow, this is hard.
21:34So Jazz shopped well,
21:36cooked well,
21:37seasoning issues.
21:38Yeah.
21:39Stale cracker,
21:40great flavor,
21:40not the best to look at.
21:43Josh,
21:43good flavor,
21:44but some mistakes.
21:45They each had something.
21:46I mean,
21:47it sounds like everybody's
21:48got a thing about a thing.
21:50Well, let's do this.
22:01The judges have made their decision.
22:08And I have overruled their decision.
22:11And you're all gonna move on.
22:13Yeah!
22:14Oh, yeah!
22:15He's a benevolent judge.
22:17Yes!
22:18Crazy.
22:19Yes!
22:19Yes!
22:20That's awesome!
22:20Listen,
22:21I don't do this often,
22:22but you all really did a great job.
22:25But this next round,
22:26two chefs go home
22:27and one shop slaver town
22:28for up to 20,000 bucks.
22:30Back to your carts.
22:31Good luck.
22:37Chefs,
22:38it doesn't happen very often,
22:39but you're all three so talented.
22:41The chef that prepares the best dish
22:43in this round
22:44will get the shop flavor town market
22:45for up to $20,000.
22:48Now,
22:48I know how important it is for you,
22:50social media stars,
22:52to engage your followers,
22:54so we reached out
22:56to a bunch of them
22:56to find out
22:58what they want to see you make.
23:01Here are the results.
23:02These are the top flavors,
23:04proteins,
23:05and dish styles
23:06they want to see you cook.
23:07Let's narrow it down
23:08by playing a game
23:09that we like to call
23:12Menu Magnet Madness.
23:14Mr. Fieri?
23:15No.
23:16Now,
23:16we're a pretty high-end group
23:18around here.
23:26Without further ado.
23:27This is technology right here.
23:31Woo!
23:33Take a look at them apples.
23:34Adjectives.
23:35Fried, cheesy, spicy, smothered.
23:39Proteins.
23:40Beef, lamb, chicken, and pork.
23:43And style would be
23:44either in pasta, sandwich,
23:47takeout, or burger.
23:48Who has the most
23:49social media followers?
23:50I don't know.
23:51I heard 13 million over there.
23:53I heard 13 million also.
23:54All right.
23:54Stale Cracker,
23:55we're gonna let you pick
23:57which one of these categories
23:58you would like to be in charge of.
24:00Protein.
24:01You want to do the protein.
24:02All right.
24:03Jazz,
24:04but I'm gonna let you pick next.
24:05I'm gonna do the style.
24:06There you go.
24:08Oh, this is where it gets good now.
24:11So here's what's gonna happen.
24:13You're gonna make the decision
24:15of the protein you want.
24:16The style you want
24:18and the adjective you want.
24:20And then all three of those
24:21are gonna end up here
24:23for Menu Magnet Madness.
24:25Chef Cracker.
24:27Beef.
24:28Beef.
24:28We can go steaks.
24:30We can go shish kebabs.
24:32So much I could do with just beef.
24:34Woo!
24:34I like that.
24:35Let's see the style.
24:38It's gonna be a burger.
24:40I knew that that was something
24:42that I could accomplish
24:42in the time frame that I was given.
24:45And over here to our adjective,
24:47it's gonna be...
24:49It's gonna be spicy, Davey.
24:50My heart is always with spicy food.
24:53It's the only thing
24:54I want to eat all the time.
24:55I did not want spicy.
24:57Persian food is full of spice,
24:59but it's not spicy at all.
25:01You have 30 minutes
25:02to make your spicy beef burger.
25:05These three items.
25:06Listen, I kept the three of you.
25:07It was supposed to be two of you,
25:08and one was gonna go shopping
25:10for the $20,000.
25:11Stop!
25:12She every time.
25:15She's so fast.
25:17I don't know.
25:19I was happy when the lady
25:21picked hamburgers
25:21and he picked spice.
25:22I said, this is all nice.
25:25So I knew I was making
25:26a bacon cheeseburger.
25:29Oh, yeah.
25:30I knew I was going
25:32to the Cajun candy
25:33on top of my hamburger
25:34for the spice.
25:35Cajun candy,
25:36you start off
25:37with the peppers you like.
25:39I like jalapenos.
25:40I threw some habaneros in there.
25:43Oh, there we go.
25:44Hot honey, baby.
25:46I knew I needed some honey.
25:47Finished it off
25:48with a little bourbon in it.
25:49I'm Cajun.
25:50I'm supposed to be spicy.
25:51If this ain't spicy enough,
25:53I'm gonna catch hell.
25:55It's gonna be good.
25:57Now, beef.
25:59I'm going Middle Eastern again
26:01because it's just what I love.
26:03I can't just deliver a burger.
26:05I'm here to win.
26:06I'm gonna put some feta in it.
26:10All right.
26:10Let's get some spice.
26:11With day seven spice,
26:13this is gonna be awesome.
26:16Spicy, it's not something
26:17that I normally cook with,
26:19but I want the patties
26:20to have a kick.
26:22Jalapenos, serrano.
26:24I'm gonna put them in the burger
26:25and that's gonna add the heat.
26:26They said they wanted heat.
26:28I cannot fall short on that.
26:29I knew I needed to bring
26:31the game in this one.
26:32Woo!
26:34We're going Wagyu.
26:35Come on, give them something nice.
26:37Burgers are an incredible canvas
26:38for culinary creativity.
26:40The first thing that popped in my head
26:41is spicy habanero chorizo chili cheeseburger.
26:48Fish buns.
26:49I'm going back to tortillas.
26:50You know what?
26:51We're getting corn.
26:51I'm actually gonna make tostadas.
26:53I'm making spicy chorizo chili cheeseburgers.
26:54The crispy tostada layer
26:56in between the bun,
26:57it separates the wets from the dries
26:59for the ultimate chili cheeseburger
27:01eating experience.
27:02Come on now.
27:03You want spicy?
27:04Give me some freaking habaneros.
27:05Let's go.
27:06Let's start cooking something, man.
27:0825 minutes.
27:09I need to get my dried chilies
27:12steeping and toasting
27:13in some water right now.
27:15Chef, explain this burger to me.
27:17Chef, I am going to make
27:19a habanero chorizo chili cheeseburger.
27:21Now that tortilla is going to be fried
27:23into a tostada that is actually going
27:24to keep the chili from soaking into the bun.
27:27It's gonna divide the beef burger
27:29from the chili.
27:30Have I done this before?
27:31Absolutely not.
27:32That's a good way to do things
27:34when it's competition.
27:3524 minutes.
27:37Some habaneros,
27:38dried habaneros.
27:39Let's get a little bit of water in there.
27:41Always toast your chili.
27:44That way it's going to rehydrate them.
27:45It's going to get them to blend smooth
27:46and be seamless in that chili.
27:50Leave all of that water in it.
27:52Make a nice little chili puree.
27:56Woohoo!
27:56Good morning!
27:59Oh, you guys smelling that?
28:00No, it's all downwind.
28:02It's all downwind.
28:03Using that as the chili liquid
28:05in flavor with the chorizo.
28:06I thought we wanted it a little bit spicy.
28:08Holy moly.
28:09Just a little bit of tomato in there.
28:11Making chili in 30 minutes
28:12is absolutely crazy.
28:14One of the fun things
28:15about being a social media influencer,
28:17you're always trying to follow trends
28:18and create trends.
28:20Yeah.
28:20So I kind of feel like watching Josh,
28:22this is one of those moments
28:23that he's leaning into something
28:25that's just like a bit more creative,
28:27and let's see if it works.
28:29If it could go viral,
28:30who knows?
28:34So I'm going to get my burger going.
28:36The seeds are where the heat comes from,
28:38so I'm going to get this all into the burger.
28:41You're doing seeds and stems
28:43or seeds and ribs and everything?
28:45Did you want it spicy?
28:47Woo!
28:50Here we go.
28:51This is where the spice comes in.
28:53I don't want to miss the challenge
28:54by not going spicy enough.
28:57I have some feta.
28:58I have shallots.
28:59This is a seven-spice,
29:00so I'm paying a little bit of love
29:02to my...
29:03Seven-spice.
29:05Persian heritage.
29:06Allspice, black pepper, coriander, clove.
29:09It has a definitive taste.
29:11You're not going to miss that one.
29:13I just want them to get enough spice.
29:15Here we go.
29:17Let's let these guys sizzle.
29:22I don't like bacon with that burger, huh?
29:24Bacon on the burger
29:25with a sweet jalapeno habanero Cajun candy.
29:31They call it the cowboy candy.
29:32We're going to call it the Cajun candy.
29:34I'm going to start on the Cajun candy.
29:38Jalapenos.
29:39The habaneros.
29:41Little special red peppers.
29:43I throw in the hot honey.
29:47I throw in the bourbon
29:48and just let it cook down.
29:50Oh, yeah, we cooking over there now.
29:52If I win $20,000 today,
29:55I'm going to donate the money
29:56to Southern Outdoors Unlimited.
29:58They put children back in the outdoors,
30:01handicapped children.
30:02I met a young man last year, Sheldon.
30:05He said he couldn't get back in the outdoors
30:07due to the chair he was in,
30:09couldn't go, you know, off-road.
30:12We put the money together,
30:13and we got him a chair,
30:14and I'm going to take this money
30:15that if I win or would I win,
30:17and I'm going to give it
30:18to the Southern Outdoors Unlimited
30:19to get these kids' places back in the outdoors.
30:2512-minute chefs, 12 minutes left.
30:27I got to start getting some burgers out.
30:31So then I'm dividing those burgers in half
30:33and rolling them into balls
30:34because that is an old diner smash burger trick.
30:36And then you roll that ball in salt
30:38to get it completely covered.
30:40You smash all of that salt and beef
30:42into the griddle.
30:48You know, at some point,
30:49we just got to get some cheese on it
30:50and go to town.
30:51I'm going to fry off my tortillas right now.
30:54Josh has tortillas and buns.
30:56I'm not knowing what's happening right here.
30:58I'm going to put a crispy tostada layer
31:00in the middle of that burger
31:02so it can hold the chili up like a cup.
31:05That's going to be used as a layer
31:06in between the chili and the burger.
31:14These are rustic-looking, baby.
31:15These are rustic-looking.
31:18Okay, let's make a little sauce.
31:20I purposely left over
31:21some pulverized shallots and peppers
31:24and I'm going to add that
31:25into my spicy yogurt sauce.
31:29Chaz, if you were doing this whole thing,
31:30what would you do with the money?
31:32You know what?
31:33When I was hit by a car four years ago,
31:37my brain was extremely injured
31:39and so was my body.
31:40I could not walk for about three months
31:43and so this really made me slow down
31:46and this inspired me to go online
31:49and start sharing all these healthy recipes
31:51I was making for the world to see.
31:54So what I would do with the money
31:56is I would experience life.
31:58I'd love to take my daughter to travel,
32:00maybe even go visit my country.
32:02You were on.
32:06I'm going to get that bacon
32:07a little more crispier.
32:08Nine minutes, nine to go.
32:10And the next thing I know,
32:12we had nine minutes.
32:13I don't even have the burgers on the grill.
32:14I've got to cook these big, fat burgers.
32:16It's a Cajun experience.
32:18It's seasoned,
32:19but it's a little bit more spice.
32:21Made some good old fat patties.
32:25Instant starts firing up.
32:30Oh, whose burger looks like
32:32they're getting annihilated?
32:34Too fatty.
32:35Looks like they're burning.
32:36It's just mad chaos.
32:38Yo!
32:40Is there a way to turn this down?
32:42I didn't worry about these burgers.
32:43If I go any longer,
32:45it might be too burnt.
32:46I made them too big.
32:47I'm not feeling too good right now.
32:49I wanted them to cook.
32:51Something as simple as a burger,
32:53and they're just getting all...
32:55Got a lot on the line right now.
32:59Five to go, chefs.
33:01Five minutes.
33:02We're down to the wire.
33:03It all comes down to layering,
33:05plating,
33:06making sure that you've crossed
33:07all your I's
33:08and dotted all your T's.
33:11I'm putting the wet burger
33:12on top of that grilled bottom bun.
33:15And then on top of the cheese
33:17and the burger,
33:18I'm adding that to a start of layer.
33:23I'm going to give you some spicy.
33:25Woo!
33:26Ladling our chili on there.
33:27This tostada should protect
33:29the burger
33:30from getting too wet.
33:32Yo, I'm old in the game,
33:33and I've never seen that, bro.
33:34Wow.
33:35Boom.
33:37Damn, where can I get a burger right now?
33:39Dude, I'm hungry.
33:42Three minutes!
33:44You guys go on the plate?
33:46Here we are.
33:47This is a spicy sauce.
33:49They're looking really good.
33:51My burgers are done.
33:53My patty goes on top of that.
33:56I went for two patties.
33:57Here we go.
33:59Double.
33:59Double patty.
34:01Ooh!
34:02I know this is spicy.
34:0690 seconds.
34:09So I pull a hamburger inside the oven.
34:12I got some shredded cheese.
34:17Get my four patties down.
34:19Boom, boom.
34:20I hope it's cooked to perfection.
34:23But here we go.
34:25Time is running out.
34:26I get the bacon.
34:29That's got some spikes.
34:30So then next is the money right here,
34:33the Cajun candy.
34:38Boom, boom.
34:39It got the spicy.
34:43Five, four, three, two, one.
34:48That's it.
34:49We're done.
34:50Get that out of here.
34:52Yeah!
34:52Woo!
34:54Woo-hoo!
34:56Hope it's cooked.
34:58All right, judges, this is it.
35:00The final game for the new food stars.
35:02They played themselves a little menu magnet madness.
35:06What did they come up with?
35:07A spicy beef burger.
35:10Nice.
35:11It's Dale Cracker.
35:12What do you got for us?
35:12Well, it'd be a burger topped with a little cheese, bacon,
35:17but I made some Cajun candy on the top,
35:19which is hot honey, jalapeno, and habanero.
35:24And I finished it with a little bourbon,
35:25and hopefully it's got the right spice to set you off.
35:30I don't know how this is going to go.
35:32I didn't want to serve uncooked ground meat.
35:35Either I'm about to get really fast,
35:37or they might really love it.
35:38I'm just sitting there sweating bullets.
35:41Woo!
35:43It creeps up.
35:44It creeps up.
35:46How's that burger cooked, Jet?
35:48It's medium to the done side,
35:51but I think because it's so big
35:52and there's a lot of fat in it,
35:54I'm not mad at it.
35:55Thank you, Chef.
35:56The bourbon and the honey together,
35:58that's just like chef's kiss all over it.
36:00You nailed heat.
36:03It eats well.
36:04I don't like those burgers where you get an anxiety attack
36:07trying to eat it, not getting juices down your arm.
36:09You got that sweater on.
36:10I'm trying to keep it nice.
36:12I got to return it after this.
36:15I got to say, the only issue here,
36:18when you have this much meat here,
36:20you got to salt it.
36:21Thank you, sir.
36:22In order to really pop the flavor of the beef,
36:26you needed more salt.
36:28Up next, Chef Jazz.
36:29For you today, I have a beef burger,
36:32and I also put some serrano and some jalapenos
36:36in the actual burger, along with feta and shallots.
36:38And then the sauce there on the bottom
36:40is dill yogurt, jalapeno, and lemon.
36:44Chef Jazz, super juicy burger.
36:47It is nice and warm.
36:49That sauce you made is lights out.
36:52And, you know, for spicy, I don't know if it's spicy.
36:55I don't know if it's spicy enough.
36:59You know, when I talk about cheeseburgers,
37:01I'm like, it's got to be with American cheese,
37:04and it's got to be.
37:04Don't put any other cheese on my burger.
37:06But that salinity that comes from the feta
37:09is my favorite part.
37:12I think the meat was dry, so it fell apart.
37:16There was not a fat to hold it together.
37:19But I'm struggling with the one-third of this challenge,
37:23which is the heat.
37:25I'm not getting enough heat from here.
37:29Okay.
37:30All right, Josh.
37:31We're waiting for you, buddy.
37:33What do you got?
37:34Chef, I'm calling this
37:35the Habanero Cruncho Supremo.
37:37So we have a brioche bun.
37:38We have a all-beef wagyu smash burger
37:41with American cheese on top.
37:42Then we actually have a crispy tostada layer
37:44with a three-chile chile, chorizo chile.
37:47It's a lot.
37:52Great gameplay, right?
37:54I love the play of the smash burger.
37:59I love what you did with the fried tortilla
38:02to get the crunch.
38:03And I didn't know if it was going to hold up there.
38:06And it held up beautifully.
38:08That is beautiful.
38:10But I think my cheese is not melted fully.
38:14And that is an important part to a burger
38:16because you get that kind of clunky piece of cheese in there
38:19and you're like...
38:20Yeah, yeah.
38:21You cook like you're a student of the game.
38:23I mean, you know that meme where all those numbers
38:25are coming through and equations?
38:27Like, that's you while you're cooking.
38:28But time got away from you.
38:32You didn't have enough time to, like, season and develop.
38:35And just a little more tomato product in that chile
38:38to bring out umami and brightness.
38:41Thank you so much, Charlie.
38:43Chefs, what a battle.
38:44One more time, back to the kitchen.
38:46Someone's going to go shopping for up to $20,000.
38:53Everybody gave you a burger.
38:54Yeah.
38:55I see this as one of those perfect scenarios
38:58of which one would you eat again.
39:00I need Jazz's again.
39:02Wow.
39:02Wow.
39:03Who gave you the spice?
39:05Hers was warm.
39:06It was not spicy.
39:07So Josh and Cracker gave spice.
39:09Look, if you're talking about heat,
39:10then I personally would probably go with Josh.
39:13I'll go with Cracker.
39:15I don't know.
39:16It's a hard one.
39:17This is, like, wildly close.
39:19I mean, so close.
39:20It is so wild.
39:26No easy decision.
39:27It wasn't unanimous by the judges.
39:29But we do have a winner.
39:32And the winner of tonight's New Food Stars competition,
39:36the winner is...
39:42Congratulations, Chef Justin.
39:45Well done.
39:46Congratulations.
39:50Josh, Jazz, what a pleasure.
39:52I had more fun standing there watching you,
39:55getting to see what we watch on social media,
39:57watching it live.
39:58So thank you for being here,
40:00and hopefully we'll see you again.
40:03Congratulations.
40:03I thought this was going to be a really great opportunity for me.
40:06I was going to be able to take on any challenge.
40:08What an honor to cook for you guys.
40:11It is tough.
40:12I love you.
40:14I was actually a little bit more crushed than I thought I'd be.
40:17I really thought I'd put my entire self out on a plate.
40:25You are who you are, buddy.
40:27You're not putting it on.
40:28This is not a show.
40:28This is who you are.
40:29We're going to go shopping here in a minute.
40:31Yes, sir.
40:31What are you going to do with the money?
40:32So a part of the organization called Southern Outdoors Unlimited,
40:36and they get children track chairs.
40:38It's like a bulldozer on track,
40:39so they can go through the mud and the swamp.
40:41It just shows what a big heart you have
40:43and what a great guy you are.
40:44So let's go shopping.
40:49Here's the deal.
40:50Two ways you can make some money.
40:53We can go on the shopping spree,
40:55or we have a check behind that door over there
40:59with your name on it.
41:00And that check's going to be,
41:02let's say it's anywhere between $14,000 and $20,000.
41:09What sounds fun?
41:11I almost want to go,
41:13don't be greedy and go with a short thing,
41:15because I know that $14,000 is enough to get a chair.
41:18That's how much your chair is, $14,000.
41:20That's about $15,000.
41:21I think I'm going to take the check.
41:23Go for the check.
41:24You're going for the check.
41:25Yes, sir.
41:25Stale cracker, going for the check.
41:27Give me a drum roll, Ambino.
41:28Let's see it.
41:36$17,500.
41:38Congratulations, Stale Crackers.
41:40Yes.
41:41Woo.
41:42We're going to raise some money,
41:43and we're going to do some good things for those kids
41:45and get them back in the outdoors.
41:47So there you have it.
41:48You bring some social media culinary stars
41:50and $17,500 going to charity.
41:54Give it up for Stale Crackers.
41:55We'll see you next week on Guys, Grocery Games.
41:58Adios.
41:59Woo.
41:59Woo.
41:59Woo.
42:00Woo.
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