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00:00I'm Bobby Flay.
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?
00:08Let's go.
00:08Crash 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
00:29with 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 gonna run it in charge!
00:38Everyone's out to beat me.
00:44Three, two, is Bobby Flay coming out?
00:47Bobby Flay, Bobby Flay.
00:51Fire up the grills.
00:53Let's get this going.
00:56Straight from Star Hill Ranch,
00:58it's Barbecue Brawl's newest judges, Adrian Cheatham and Rashad Jones.
01:03Action.
01:15I'm so glad you guys are here tonight.
01:17After a handful of seasons on Barbecue Brawl, we switched things up a little bit.
01:21I like it, I'm here for the change.
01:23And, um, you know, we had you guys judging.
01:25I thought it was a great season.
01:26Well, you guys gave us some amazing food, so that made it a little easier.
01:29Yeah.
01:30This is one of my favorite ribs I've had so far.
01:32There's just flavor dancing all around on this plate.
01:35Half all.
01:37You guys have both been here.
01:38I mean, you've judged here many, many times.
01:40I think I'm up to 14.
01:42Is that right?
01:43And, um, what happened when you came here and competed against me?
01:46Oh, we had a blast.
01:47Uh, blueberry moonshine, chicken wings.
01:49Yeah, you won.
01:52People make their careers on beating Bobby Flay.
01:54Exactly right.
01:55And hopefully we'll see somebody beat Bobby today.
01:58Yeah.
01:58We will.
01:59We are bringing in some brawlers that you have actually battled before at Star Hill Ranch.
02:05Mmm.
02:06America fell in love with this contender for his authenticity and Appalachian-inspired barbecue.
02:12The season six master of Q, Kyle Briner.
02:19What's up, Bobby?
02:22Hey, Bobby.
02:27Our next contender is about to bring her tenacious spirit and her Caribbean flavors to barbecue
02:32brawl.
02:33But before we get to that, first, she wants to beat you.
02:36Come on out, Chef T.
02:38Woo!
02:40I'm braggadocious.
02:41Are you talking to me when they're looking for a winning?
02:45I'm coming for you, Bobby.
02:46Coming for you, too.
02:50What's up, chefs?
02:52What's up, Bobby?
02:52What's up, Bobby?
02:53What's your goal tonight?
02:54You know, I rooted for Kyle his entire season, but I'm really gonna have to take him down
02:59because I'm coming for you.
03:01Okay.
03:01One step at a time.
03:02That's right.
03:03What about you?
03:04Well, you know, I heard Rashad is the only barbecue guy that's 2-0 against you, right?
03:08You got it.
03:09So I want to be the second guy to do that.
03:11I like that.
03:11Nah, I just really wanted to hang out with you, man.
03:13So I just had to come challenge you.
03:14You wanted to hang out with me?
03:15Just, you don't return my calls anymore.
03:17I mean, call me.
03:20All right, here's the way it's gonna work.
03:21I'm gonna give you an ingredient of my choice,
03:23and you must make that ingredient the star of your dish.
03:26And that ingredient is rack of lamb.
03:30Oh, no.
03:31What's the matter?
03:32Rack of lamb?
03:3420 minutes?
03:35Are you kidding me right now?
03:36This is a suicide mission, Bobby.
03:39You know what to do.
03:40Make sure you keep track of your rack of lamb.
03:49That's a great ingredient.
03:50It is a great ingredient.
03:52It killed the budget for this show.
03:54And it's beautifully French.
03:56You know, rack of lamb is a tricky ingredient, but Kyle is the reigning champion of barbecue
04:01brawl, and Chef T is like a serious player.
04:04So let's see what they got.
04:05You guys like lamb?
04:07Absolutely.
04:08I love lamb.
04:09I love cooking lamb, but 20 minutes on barbecue bra, I definitely shined more on the longer
04:13challenges.
04:14I think Bobby's trying to shake us up a little bit.
04:16Hey, Kyle, what are you making?
04:17Uh, lamb.
04:19Yep.
04:20I got a spice rub, rack of lamb.
04:22I've got some of this radicchio.
04:24What's it called?
04:25Castle Franco.
04:25Yeah.
04:26I think I'm going to grill some of this as well with ricotta.
04:28And you're cooking the rack hole?
04:30Cooking the rack hole, yes, sir.
04:31Okay.
04:32Balls to the wall.
04:34I mean, it's 20 minutes.
04:35In this case, I would cut them into individual chops.
04:38I think he's trying to take the harder route to show he could get you in that second round.
04:43I mean, that's gamesmanship, right?
04:44I call it courage.
04:48I'm the chef and pit master of Blue Helm Barbecue, where we're trying to put the mountains on the map.
04:53You know, we're using sorghum syrup and collard greens, Appalachian allspice,
04:57getting the flavors of our region and blending that with traditional barbecue meats.
05:01Time for the grind.
05:02This is what a winner looks like.
05:04Y'all might remember me from a little show called Barbecue Brawl,
05:07where I won the title of Master of Q.
05:09Congratulations, Kyle.
05:11Now I'm ready to be master of all.
05:13I want to get that second win, but this time against Bobby Filet himself.
05:16Bobby, you're about to get smoked.
05:18Chef T, what are you up to?
05:20Like a play on steak and potatoes, but lamb and potatoes.
05:23So I'm going to toss the potatoes and some lamb fat,
05:25and then do a little bit of golden raisin relish with some acid,
05:28because I know those judges love that acid.
05:31I like it.
05:36Growing up in the Caribbean, everything is fresh.
05:39Literally, it comes from the tree to the plate.
05:42It was just a different perspective and helped me become the chef that you see today.
05:47This isn't my first rodeo.
05:49You know, you guys have seen me on all these other shows.
05:51Hell's Kitchen, Yes Chef, Food Networks, Big Restaurant, Bet.
05:55I have been searching for this W just close, close, close every time.
06:01And today, today's my day.
06:03Bobby, I'm coming for you.
06:04All right, we got just under 15 minutes.
06:10Chef T, how you doing over here?
06:12Good to see you, Chef.
06:13Good to see you as well.
06:14So tell me, what do you got going on?
06:15So I've got the corn grilling.
06:17The corn is going to go with my relish, with my pomegranate, my golden raisins.
06:21Corn and pomegranates are not going to outshine your rack, right?
06:25Nope, they're just complimentary.
06:26All righty, best of luck, Chef.
06:28This dish is so important because Rashad and Adrian have had my food,
06:32so they have an expectation, and I've got to live up to it tonight.
06:36So, got two barbecue aficionados going head to head against each other.
06:40Yeah, you know, I'm just going to try to bring just my gut instincts and stuff like that,
06:44you know, make sure the meat's cooked right.
06:45I got some radicchio I think will go good with this.
06:47Nice.
06:48Add a little bitterness to it.
06:49How'd you season this?
06:50Uh, the same spice rub as I put on the lamb.
06:52Okay, best of luck, Chef.
06:53Thanks, Chef.
06:53Kill it.
06:54Appreciate you.
06:58I get the lamb into a pan, lots of herbs, and then let that ambient heat up the oven.
07:05Take this lamb home.
07:06Hey, Kyle, what temperature is your oven at?
07:10Oven is at too low.
07:13Too low.
07:13It's at 350 right now, I'm turning it up.
07:15Might be time for the fryer.
07:19Eight minutes and 30 seconds, guys.
07:24All right, Kyle, so who do you have here with you, rooting you on today?
07:28Well, I have my son, Elijah.
07:30Hi, Elijah.
07:31The chili champ himself, and my buddy, Al.
07:33My God, y'all are just big family.
07:36Yeah.
07:37And I saw you had some sorghum out here.
07:39Yeah, I'm doing whip ricotta, so I wanted to sweeten it up just a little bit.
07:41Nice.
07:42That's what we're going with.
07:43All right, well, I'll let you get back to it, Chef.
07:45Chef T.
07:47Adrienne.
07:48Ooh, you got your herbs in there.
07:49Yeah.
07:50A little butter.
07:51A little butter.
07:52This is at the risk of not being done, and we're going to make it happen.
07:55Nice, and who's in the audience cheering you on today?
07:58Oh, it's my wife.
07:59Hi, oh, good to see you.
08:00This is my family and my second chosen family.
08:03Well, I'll let you get back to it, T.
08:04For sure.
08:05We're at four minutes, guys.
08:07Make sure it's cooked.
08:08The oven is just not hot enough.
08:10Got to get this over to the convection.
08:12Come on, baby.
08:13I take the lamb out of the oven, and it's nowhere near where I need it to be.
08:18Hey, cooking fast enough.
08:19I mean, he's on fire over there.
08:20Ooh.
08:21Bobby really liked the fact that I took risks on barbecue brawl, and so I think he knows that
08:26I'm not going to back down.
08:31See what's going on over there?
08:32Uh-huh.
08:32Yeah.
08:33He called an audible, cut them.
08:34Now he's grilling them.
08:35This is a desperation move.
08:37Chef T's got hers in the oven.
08:38I don't know what's going on.
08:39I've got to get my potatoes, give them a quick smash, toss them in the lamb fat.
08:44Chefs, you have just over a minute to go.
08:48I'm making those.
08:49Woo!
08:51I take creme fraiche, my double chop of lamb, top that with my relish.
08:5725 seconds.
08:58And finally, my potatoes.
09:01Three, three, three.
09:02Working on it.
09:03My hands are shaking.
09:03I put the Caso Franco on first.
09:05Spoonful with ricotta on each plate.
09:07Nine.
09:07Two lamb chops per plate.
09:09I'm just praying that this is going to work out.
09:11Five, four, three, two, one.
09:18Get it done?
09:20That was intense.
09:21I didn't know this was so stressful.
09:25Kyle and Chef T, what did y'all feel about that 20 minute clock?
09:28I was way too fast.
09:29It was way too fast.
09:31All right, let's see who's moving on to beat Bobby Flay.
09:33Chef Kyle, tell us what you made.
09:35Today, I made a spice rub lamb with Casafranca and a whipped ricotta.
09:40I love that you built a dry rub.
09:42And we're talking barbecue here, right?
09:44But I got a lot of burnt notes and the interior was raw.
09:48I was afraid of that.
09:49I like that you chose the Casafranco to complement the lamb.
09:53I like the creamy element that you brought with the whipped ricotta on the bottom as well.
09:58All right, Chef T, tell us about your dish.
10:00I made a rack of lamb, a fresh corn relish, and potatoes that have been tossed in the lamb fat.
10:08The pomegranate and grilled corn relish, it adds that bright pop.
10:12I mean, you knocked that out of the park.
10:13The lamb has great flavor.
10:15However, the interior is quite underdone.
10:18Yeah.
10:19These potatoes are outstanding.
10:21But I think the lamb cook in 20 minutes is a challenge for anybody.
10:26And so that is a struggle that we're seeing on both plates here.
10:29They love the relish.
10:31They love the potatoes.
10:32But the lamb, the lamb, the lamb.
10:35The chef who's going to go up against Bobby Flay is...
10:39Chef T.
10:45I'm never going to cook a rack of lamb in 20 minutes again.
10:48I'm going to give myself at least 26 minutes.
10:50I'm going to kick this guy's butt.
10:52Chef T, show Bobby who's boss.
10:54Chef T, even in spite of the lamb being a little undercooked,
10:58your flavors on this dish were outstanding.
11:00Thank you, Chef.
11:01You just made it to round two to be able to take on Bobby Flay.
11:04Bobby, you're toast.
11:11Chef T, well done.
11:13Thank you, Chef.
11:13So what are we cooking tonight?
11:15Well, Bobby, my signature dish is jerk pork.
11:19Ooh.
11:21Smart.
11:22Smart.
11:23Jerk pork.
11:23I love jerk flavors.
11:25All right, Chef T, before we start the clock, is there anything you want to say to Bobby?
11:29You know, Bobby's a part of my story.
11:30And if you want to be the best, you got to be the best.
11:33Bobby, you got too many wins in this arena, man.
11:36Well, we are going to put 45 minutes on the clock.
11:39Fire up the grills and go.
11:46When I hear jerk, I'm thinking classic Caribbean flavor.
11:51Yeah, it's like it's smoked.
11:53It's sweet.
11:54It's spice.
11:55Chef T's jerk pork is going to be spectacular.
11:58So, you know, can I beat her?
12:00Probably not.
12:01But I'm making jerk pork steaks with a mango habanero sauce and then a salad of black-eyed peas,
12:08pickled red cabbage, scallions, and mint.
12:11Ooh.
12:11Does T have pork belly?
12:13She does.
12:14And Bobby's got coleslaw.
12:16So already, Chef T won Bobby zero.
12:18Right.
12:20So, Chef T, tell me, why is this your go-to?
12:22Why do you think this is what it's going to take to beat Bobby?
12:25This is very nostalgic for me.
12:26Like, when I go home to St. Vincent, this is what everyone's doing.
12:30This is the first place I stop.
12:32The guy's on the side of the road, grilling pork.
12:35I like it, man.
12:36In the Caribbean, when you serve street-side pork, you're usually getting a combination of the
12:43shoulder, the meat from the pork belly.
12:45So, my plan is to cook both with pickled vegetables and a festival, which is a fried cornmeal dumpling.
12:54So, the pork belly is cubed and blanching.
12:58And T is also breaking down a pork shoulder right now.
13:01This is a cut that has a lot of connective tissue.
13:05It does.
13:05It's very tough.
13:06It usually is something that you cook low and slow.
13:09That's right.
13:10For pork chops, I usually cook the rack whole so that it loosens up the muscles a little bit.
13:15I grill on the outside first to give it a crust, but then I'm going to put it in the
13:18oven and let
13:18it cook for about 25 minutes.
13:19That is a thick, dense cut of meat to try to cook.
13:22And that's the lesson we learned in round one.
13:24Exactly.
13:24I don't want to say it too loud, so hopefully that's the end.
13:27I know, right?
13:28So, Bobby's doing a whole rack of pork.
13:31You know, rack of lamb almost bit me the ass on the last one.
13:35So, good luck to you, Bobby.
13:4223 minutes to go.
13:44On Chef T's side, she is making a jerk spice rub.
13:49Using fresh scallions.
13:51Ooh, a lot of scotch bonnet, too.
13:52Oh, that's going to be hot.
13:53Oh, that is...
13:54Jerk packs a punch.
13:57So, I'm adding garlic, fresh thyme, cinnamon, raisins, big, bold, rich flavors.
14:04Let's give it up for Chef T.
14:08Chef T, what do we got going on in the kitchen?
14:10Right now, I'm making my jerk rub.
14:13A marinade or a dry rub?
14:14It's going to be a wet marinade.
14:16Wet marinade.
14:16I love it.
14:17You've got the traditional, authentic, from the Caribbean flavors.
14:22Yes, sir.
14:23Bobby's just winging it.
14:24Look at him.
14:25Bobby's getting beat.
14:28For my hot sauce, I take some mangoes and some honey,
14:32habanero rice wine vinegar, salt and pepper.
14:34Did you make a jerk marinade at all?
14:36No, not a marinade.
14:36You didn't make a jerk marinade?
14:39Because marinades, like, need time.
14:41But I don't think that's technically a jerk dish then, right?
14:44No, no, I got a jerk rub right here.
14:46Uh-huh.
14:47All right, well, I wish you the best of luck, Chef.
14:49But not really, not really.
14:50And let's give it up for Bobby, y'all.
14:53Yeah.
14:58I see some plantains.
14:59She didn't tell me about that.
15:01Chef T, Sima, you got plantains as well?
15:03Yeah, I'm making a festival, almost like a Caribbean hush puppy.
15:07Yes.
15:07I combine flour, coconut milk, vanilla extract,
15:11turn it into a dough.
15:12I can smell the aromas over here.
15:14Yeah, it smelled like victory over there, like defeat over here.
15:19Next, I'm moving on to my salad of pickled red cabbage,
15:22black-eyed peas, and scallions.
15:23And I'm dressing it with the mango habanero sauce.
15:26Just 17 minutes to go.
15:30I love those boots.
15:32Oh, why, thank you.
15:33Did y'all get those boots?
15:33Yes.
15:35My barbecue brawl boots.
15:37Because here we have a barbecue brawler in the house.
15:40Chef T.
15:41What up, Chef?
15:41How's it going?
15:44Is this for our slaw?
15:46Yeah, so we need a little acid.
15:48So, you know, in the Caribbean, we do escovich vegetables.
15:51Yes.
15:51Yeah.
15:51All right, Chef Kyle.
15:53I see you cheering on your fellow brawlers, Chef T.
15:56Let's do it.
15:56I mean, the whole purpose of this is for Bobby to lose, right?
15:59Absolutely.
16:00Whoever does it.
16:01That's it.
16:02She wins, I win.
16:03And we all win.
16:04We can do this today, guys.
16:08Chef Bobby.
16:10After round one, what made you do a thick cut on the bone?
16:13I wanted to show Kyle how to do it.
16:14Oh.
16:15Oh.
16:16Just kidding, Kyle.
16:18I mean, beat Bobby Flake.
16:20Beat Bobby Flake.
16:22Beat Bobby Flake.
16:23Beat Bobby Flake.
16:24Beat Bobby Flake.
16:26We got it on lock.
16:28Nine minutes to go.
16:29I'm taking my pork shoulder and I'm getting it into the oven.
16:33I take my belly out, get it onto this grill pan.
16:36Smell them so good up here, T.
16:40So Bobby's meat is out of the oven.
16:42Hallelujah.
16:42Bobby, how's your meat looking?
16:44Uh, I'll tell you in a second.
16:47They still have to plate.
16:48That's gonna be the next step that he's...
16:53Is it raw?
16:55The pork is very rare.
16:57I know that feeling, Bobby.
16:58I'm not serving undercooked pork.
16:59I'm gonna season it very liberally with salt and pepper and then the jerk rub.
17:03This is why Bobby wins so much.
17:05Look at him paying extra attention to season every nook and cranny of that piece of meat.
17:09And then straight onto the grill, high heat.
17:12My belly is looking fantastic.
17:14I know the fryer's gonna bring it to where I need it.
17:16Two minutes to finish up here.
17:18So the first thing I do is get my festival down my pork shoulder.
17:23I'm taking my belly out of the fryer.
17:26It's G-B-D.
17:29Golden brown and delicious, baby.
17:31Time.
17:32Coming up on one minute.
17:33I put some of the cabbage and black eyed pea salad down.
17:37Put the pork chop down.
17:38To top it all off, I'm gonna add pickled cabbage and carrots.
17:42I put some of the mango habanero sauce.
17:44Seven, six.
17:45Some fresh herbs and that's it.
17:47Four, three, two, one.
17:50Yeah!
17:53I almost killed myself.
17:54I'm gonna jerk.
17:55Good job, Bobby.
17:57Beautiful.
17:58Oh my god.
18:00Bobby T, congratulations on finishing jerk pork in 45 minutes.
18:06Now we want to introduce you to your judges.
18:08First up, founder of Hometown Barbecue and Red Hook Tavern.
18:13Billy Durney, founder of Vox Social and Lolo's.
18:18Letty Sky Young, author, chef, and co-founder of Rise Donuts.
18:23And Mighty Quinn's Barbecue, Hugh Mango.
18:28Judges, please try the first jerk pork in front of you.
18:36This pork was cooked perfectly.
18:38Super juicy, really flavorful, really well seasoned.
18:41To me, this is pretty much a perfect plate of food.
18:44The meat was very flavorful.
18:47I love that black eyed pea salad.
18:49But I would have loved if the sauce was a little bit less acidic.
18:54I had a really nice charred piece of pork.
18:56The one thing that missed for me was a little lack of heat.
18:59When I think of jerk, when I think of East Flatbush, kind of where I'm from,
19:03it kind of buries you, you know, it hits you a little harder.
19:05Thank you, judges.
19:06We are now going to ask you to switch your plates.
19:13This pork belly is like the star of this plate.
19:15It's cooked perfectly.
19:16The slaw I would have liked more of.
19:18It's almost put on as an accent versus like a salad with it.
19:22Okay, so first I had to pick up my festival.
19:25Now it's completely transported somewhere in the Caribbean.
19:29And this jerk pork, I mean, I felt like I was at a stand in Jamaica.
19:33I loved it.
19:35On the belly side, I agree with you.
19:37I mean, give me a bucket of these, you know, and instead of a box of popcorn,
19:41and I'll be watching movies with this thing.
19:44But the shoulder was not cooked as well as the belly was.
19:48All right, judges, I'm going to need your votes.
19:50I'm really glad the judges like my food, and they're recognizing the authenticity.
19:54But like, who knows, it could go any way.
19:58For the record, this is not a unanimous decision.
20:02And the winner is...
20:07Chef Bobby Flay.
20:13Good job.
20:15So although this dish brought me back to the street carts of East Flatbush,
20:19the first dish was just overall flavor bomb, you know?
20:23It was really delicious.
20:25Congratulations, Chef T. We know you can cook.
20:27So just keep going and keep pumping them Caribbean flavors.
20:30This is a powerhouse right here.
20:31Thank you, Bobby.
20:34Man, Bobby did not grow up in the islands.
20:37That boy from the Upper East Side.
20:39But he definitely understands flavor.
20:42No regrets.
20:43None whatsoever.
20:45Congratulations, Bobby.
20:46I mean, I've never seen people so sad for you to win.
20:50Welcome to my life.
20:52Well, I gave it my all.
20:54Time to tune in to Barbecue Brawl.
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