- 3 hours ago
BBQ Brawl (2019) Season 7 Episode 2
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00:05The reigning champ returns.
00:07Yeah, beginner's luck.
00:08Four-time winner right here.
00:17Is that?
00:19Sure is.
00:24It's my turn.
00:26All right, Brooke, you want your shot?
00:27You know it.
00:28Let's go.
00:30Let's brawl.
00:41Good morning, you two.
00:42Good morning.
00:43Ready to be beaten by Team Maneet again?
00:45Oh, boy.
00:46The more I think about it, I love the sound of Maneet repeat.
00:49You definitely had a strong start.
00:51Our top team today is...
00:55Team Maneet.
00:56Yes!
00:56Come on, guys!
00:58Come on!
00:59Brooke, how are you feeling about losing Vinny?
01:02You know, it's not really the way I wanted to come out swinging.
01:06Good job, Vinny.
01:07Thank you, Vinny.
01:08But I'm still feeling good about my team.
01:11How was it going up against each other on a head-to-head challenge?
01:18Um...
01:20I'm used to it.
01:22Brooke is the most competitive person I've ever met.
01:24I compete with him every day, so I'm used to it.
01:29So, here we are.
01:31Team Maneet, let's get it.
01:33Team Brooke!
01:34Brooke is our station!
01:36I'm feeling confident and, like, not confident at the same time if that's actually a thing.
01:41I won the first challenge and was able to pick my team captain, but it didn't feel so good losing
01:46Vinny and going into the bottom, like, right away.
01:50Looking a little empty over there.
01:51I'm just focused on winning.
01:52Focused over here.
01:54Repeat Maneet.
01:55Repeat Maneet, baby!
01:57Good morning, brawlers.
01:58Good morning!
02:04How are we feeling today?
02:05Fantastic.
02:06Yeah?
02:06Are we ready for a repeat?
02:09Let's do it.
02:10Put me in, coach.
02:11I'm ready.
02:14How are you feeling?
02:15Feeling good?
02:15More confident.
02:16I'm so happy to be here.
02:19You seem like you seem brighter today.
02:21Ready to go.
02:23Last elimination challenge was intense.
02:25The winner of the wing challenge is...
02:30Edith.
02:31Oh, sweet.
02:34When I made it, for the rest of the competition, I know I must be heavy on the seasonings.
02:41I'm not going to be in the elimination challenge this time.
02:44Got some space to work in today.
02:46That's it.
02:46And I'm not saying we don't miss Vinny.
02:48Oh, we miss Vinny.
02:49But I do love that I get a little bit more one-on-one time with all three of you.
02:53Yeah.
02:56Oh, good morning, brawlers!
02:59Hey, hey!
03:00Oh, my barbecue is doing!
03:02How's everybody feeling today?
03:03Good.
03:04We're ready.
03:05All right, brawlers.
03:06So here's the deal.
03:07All around the world, food halls are hotter than ever.
03:11These markets and eateries have become culinary hotspots, where you can taste all kinds of
03:16cuisines under one roof.
03:18I love a food hall.
03:19It's like Tinder for my taste buds.
03:22Wow!
03:24Well, I love how it can take you on a food journey.
03:26So for today's team brawl, we want to see your team's version of an outdoor barbecue food
03:32hall.
03:32Let's go.
03:32That's okay.
03:33Nice.
03:34Right.
03:35Okay.
03:35You can do that.
03:36You're each going to make a dish that represents your unique culinary background and personal
03:41influences.
03:43You'll have two hours to cook before we visit each of your food halls.
03:46We're going to taste, and we'll pick a top team.
03:48That top team will be safe from elimination.
03:51The bottom brawler from each remaining team will have to face off to stay in the game.
03:56Sorry, guys.
03:57I don't know who you're talking to.
03:59Y'all can cook like Team Brooke.
04:01Oh!
04:03What?
04:03What?
04:04You guys are brawling, and the competition hasn't even started yet.
04:06I like it.
04:07Oh, yeah.
04:08Cool thing.
04:09We ready.
04:09All right, as the young people say, let's go!
04:13Okay.
04:14Oh, gosh.
04:15You can't stop us.
04:16Where are they?
04:18Oh, dang!
04:20I was not expecting that.
04:22Food halls.
04:24Man, food halls are so hot right now.
04:26It's also a great way to spend $97 on lunch.
04:30Last challenge, you guys chose what they were cooking.
04:33Yeah.
04:33So they couldn't really do what they do.
04:36Right.
04:36In a way, the bar's a little higher.
04:38Now there's no excuses.
04:39Right.
04:40We're getting you this win, Chickie.
04:42Coming into week two, I'm not down and out.
04:45I still have three great brawlers who I have complete faith in, and I'm excited to see what
04:49they bring today.
04:50I'm going to do a grilled lobster and scallops over a sweet plantain mash with a smoked garlic
04:56cream sauce.
04:57Cool.
04:58And you're...
04:58So I'm doing an Eastern North Carolina fish stew.
05:00It's like a hyper-regional thing from the small area of North Carolina.
05:03You're from North Carolina.
05:04Yeah.
05:04Okay.
05:05Exactly.
05:05All right, Bob.
05:06Double-cut lamb chops.
05:08I'm going to make a nice fresh lemon garlic sauce that I grew up eating on everything.
05:12Love that.
05:14Carrots, carrots, carrots.
05:16I haven't had a minute to kind of, you know, tap into my Chicago roots.
05:19And so if I want to do something that is a tribute to home...
05:23For my hometown...
05:24Rib chips was a common thing for us on Friday nights.
05:28I don't see any anywhere.
05:30Did we find everything that we needed?
05:32Ribs, yes.
05:33Rib chips, no.
05:34Given the time constraints, I don't know that the spare rib will be done.
05:39Curveball.
05:40Name of the damn game.
05:42Dakari.
05:43Is that...
05:43Is this going to throw you off?
05:45No.
05:45That's cool.
05:46I'll make it happen.
05:47Right?
05:47Chin up, chest out, right?
05:48I could have been a victim and said, I can't do it.
05:51And then the judges would send me home.
05:53So, you know, you don't react in that moment.
05:54You just refocus.
05:57So we're going to do some Chicago-style ribs with a smoked maple bourbon barbecue sauce
06:00and a southern-style mac and cheese.
06:02Okay.
06:03I love that.
06:04Blake, what's your plan?
06:05A bun with chicken thigh.
06:06Okay.
06:07Sweet pimento cheese topped with a brioche bun.
06:09Really interesting.
06:10Chris, what's your plan?
06:11I'm going to do some beef flanking cut short ribs.
06:13Okay.
06:14And I'm going to make a nice potato hash.
06:16That would be absolutely amazing.
06:17Tea.
06:18I'm going to make corn cuckoo and a flavorful etouffee sauce.
06:22Love it.
06:23Let's go.
06:25Normally, you would cook an entire rack of ribs.
06:27It's just not enough time.
06:28So I cut the entire racks into single bones, and that will speed up the cooking process.
06:36What are you thinking?
06:37Doing a Tex-Mex kind of ribeye taco and a little corn in the cup.
06:42So you have cotija and stuff like that?
06:43Mm-hmm.
06:44All right.
06:45So I'm doing a charred caponata, and I'm going to do a flatbread just to serve that.
06:51Okay.
06:52So I'm going to do a grilled pork tenderloin, and then I'm going to serve that alongside
06:55with a slaw with some miso honey vinaigrette.
06:57Okay.
06:58But we did these pulled pork badmere.
07:00I'm just doing the pork belly.
07:01Pork belly.
07:01You're going to be able to do this in two hours and make it tender?
07:03Yeah.
07:03I'm going to chunk it down, I'm going to smoke it, and then wrap it up, just really get
07:07it tender.
07:07Okay.
07:08Food hall is a good format for our team because we have a lot of global influence there.
07:14This dish really showcases my style of barbecue.
07:17I started off my career in food halls.
07:21T2 street food was my first concept.
07:23I kind of took mom's recipes and just put my little twist on it.
07:28Being with one in 13 kids, it's just been keeping up with the Joneses in a sense, but it's
07:32just keeping up with your siblings.
07:33And when your siblings are in the same industry as you, how do you stand out?
07:37After the first write-up I had from Zagat being 30 under 30, that success really gave me the
07:43confidence of, I can really do this.
07:48It's like music.
07:50Caponata is from Sicily originally.
07:53It's a complex tomato sauce with tomatoes, onions, and eggplants that I will char.
07:59The Italian profile is more simple ingredients, not too much salt, and let the ingredients
08:07speak by themselves.
08:08I don't want to be in the bottom again.
08:12I'm gonna try to do my best, more salt, more pepper, more spices, because the judges want
08:19flavor.
08:20In a competition, it's really easy to miss a note and then lose your confidence.
08:26Fresh red pepper, eccolo qua.
08:28There you go.
08:28I want her to have confidence.
08:30I really, really put a lot of flavors in everything.
08:33If you're always concerned that like you're not doing something right or you're gonna go
08:37home, you're gonna basically go home.
08:40I don't know how much flavor I can put them in.
08:47Yeah!
08:48Yeah!
08:48Yeah!
08:49Yeah!
08:49Yeah!
08:50Take a breath now.
08:51Everybody freeze and just stop.
08:54Yeah!
08:56I have plenty of time today.
08:58So I'm taking my time, put tons of flavor that they want.
09:03Edith really showed her resiliency and her ability to take feedback and criticism.
09:09You need that as a competitor.
09:11You need that chip on your shoulder, you know?
09:12After yesterday, I feel more, a little bit more confident.
09:16I don't like, I don't want to say it so loud, but...
09:22Say it loud.
09:23Your comment.
09:24Say it loud!
09:25Speak it to existence.
09:27Say it from your chest.
09:29Andiamo, ragazzi.
09:32I really, really love my team.
09:34And I think we are really a family to help each other during their challenges.
09:40We are very united.
09:43These ribeyes look stunning.
09:46I'm just going to have to make sure I can get the cook right so we can stay and not
09:49go home today.
09:50No.
09:51We need to win today so we don't have to experience another trauma bonding of an elimination challenge.
09:58You want to get a really good crust on this so that's high heat.
10:00Right.
10:00Okay.
10:01It's a very dense piece of meat, so you want to make sure you, like, over-season it.
10:04Correct.
10:06I'm going to give this thing a crust like you ain't never seen.
10:10I'm going to work harder than a one-legged stripper.
10:13That's for barbecue brawl after dark.
10:16Smoked paprika, chipotle powder, cumin.
10:19So it doesn't lose any of its flavors when I put it in a taco.
10:23It would be great for this little old southern girl to just really bring the master of Q on for
10:28Texas.
10:32Does anybody need the fryer?
10:34And I will shortly.
10:36This week, I'm just going to keep putting my Puerto Rican flavors on plates.
10:40This is about as Puerto Rican as you can get with the cream sauce and the mashed plantains,
10:44because I feel like I have something to prove that this food is grilled, like we can barbecue it.
10:49This recipe is actually all mine.
10:52My catering clients love it.
10:54I started Cater by Raquel in 2012.
10:57I always knew that I was going to be on this path.
11:00I just didn't know how big the path would get.
11:02I didn't have any experience. I learned along the way.
11:05We have had large parties. We're up to 750 people.
11:09Everything I've built is because of my grandmother's recipes.
11:12I'm here to prove to the world that Puerto Rican food has a place in barbecue.
11:18Heck yeah. What do we have over here?
11:20I'm making an Eastern North Carolina fish stew.
11:23Eastern North Carolina. That's a lot of directions I'm going.
11:26I know, right?
11:27But yeah, so it's like bacon, potatoes. It's got a really rich seafood broth.
11:31And then they cook fish in the top. They poach eggs in the top.
11:34But I love the richness it has.
11:36Yeah.
11:37As a recipe developer, I love hyper-regional recipes.
11:41That sort of thing totally makes the food nerd in me light up.
11:44I'm going to get a fish stock going using the lobster bodies that Raquel has.
11:50Chef Brooke, how are you getting involved with your team today?
11:54I'm going to poach off the eggs for that fish stew.
11:57I'm going to make you guys a cocktail and get you lubed up for the tasting.
12:02No bribing.
12:03Can you make one for me too?
12:04No.
12:06My girl.
12:08How are you, Chef?
12:09I'm well.
12:10I'm making a lemon and mint garlic sauce that my grandmother would make for my grandfather.
12:14Being Lebanese, he loved this, you know, fresh mint, lemons, garlic.
12:18Oh, that's awesome.
12:19And I'm going to do it over some double-cut grilled lamb.
12:22Mmm, nice.
12:23Wonderful flavor.
12:24Yes, I'm looking forward to trying it. Thanks, Chef.
12:27Now we're cooking with Kohl's, baby.
12:31I'm going to have you help me dice some potatoes for my hash.
12:34Okay.
12:35Team Manit's theme is smoked.
12:37We're going to have a smoked element to all of our meals.
12:41So I started making this dish when I was in college.
12:44We're eating ramen noodles and stuff.
12:46So it was a treat for us, you know?
12:48That's how I show love.
12:49That's my currency is I cook for people, you know?
12:52I'm treating today's dish as if I was cooking for my family.
12:56And family is everything to me.
12:58I'm here to create a legacy for them.
13:00And I know that winning was going to help me do that.
13:04That's what keeps me up at night.
13:05It's what gets me up in the morning.
13:07Ooh.
13:09One hour and 30 left.
13:12How you doing, Chef?
13:12I'm good, Chef.
13:13What are you making?
13:14I'm making this dish that my grandmother used to make all the time.
13:17It's called corn cuckoo.
13:18A little thyme, butter, the cornmeal.
13:21Once it's set, we're going to sear it off in some smoked duck fat.
13:24So there's going to be a smoky, charred, grilled element to your dish.
13:27Yeah, yeah, yeah.
13:27It's like hand food, you know?
13:29It's almost like you're having, like, a grit cake.
13:32I'm going to serve it with a snapper today and a smoky etouffee sauce.
13:37You feel any pressure today?
13:38You know?
13:38Because of how well you did last time?
13:40I never want to let my guard down or take anything for granted.
13:42You're only as good as your last cook.
13:44Very true.
13:45So that's always in the back of my mind.
13:46All right.
13:47Well, let's bring it.
13:48I'm always on a mission every day to recreate and see food through the eyes and soul of how
13:54my grandmother saw it.
13:56You know, that's why I always have to put all my passion into it.
14:00The option of failing that just does not exist.
14:08Blake, what do you have going on over here, buddy?
14:10About with sugar thighs, some cayenne.
14:13I know I like heat, but I'm going to keep a little bit of it in there.
14:15I am a spicy guy in general.
14:20It's not going on TV.
14:21I hope not.
14:23The heat, the way I spice it, it's been a signature dish for 10 years or so.
14:27I think since he was born, he was making this.
14:29Yeah.
14:30You came out of the room with the chicken thigh in each hand.
14:32How are you feeling, Manit?
14:34Feeling very frustrated that I'm not making my own dish.
14:37It's like sending your kids out in the world, and you want to jump in and do everything for
14:42them, and you can't.
14:43Very good analogy.
14:44Yeah.
14:46Ladies first.
14:47Hello, Chef.
14:49Hey.
14:49Oh, why, thank you.
14:51I'm so glad you're not a judge.
14:52You're really good at this.
14:54Thanks.
14:54Enjoy.
14:55Best of luck.
14:56You guys feeling okay?
14:57I'm cooking next to Bobby Flint, so I feel pretty awesome, to be honest with you.
15:01What a blessing.
15:03So Tim is really interesting.
15:05He has a diverse career.
15:07He started out working in the Lockhart Smokehouse here in Texas.
15:10I think that's a great place to come from, working in a famous barbecue restaurant.
15:14Yeah.
15:15The flavors I'm going to use in this dish are some flavors that you can find right off
15:20of my restaurant, Crossback Barbecue in Dallas.
15:23Right now, I'm finishing off my black molasses barbecue sauce.
15:26It's finished with a little bit of hoisin to give it that oomph, je ne sais quoi.
15:31Bronda, Edith, how are we doing over there?
15:33We've got about 45 minutes left.
15:35We're doing good.
15:36Okay.
15:37Usually, in Italy, I do this caponata on this sardinian carazzo bread.
15:43Very, very thin.
15:46Traditionally, the carazzo is made with durum wheat.
15:49But we don't have it in the barn tree.
15:53So I use semolina flour, regular flour.
15:56I start to cook this cracker in the pizza oven.
16:01And I realized that some of them are not crispy enough.
16:06Chef Edith, how are you?
16:08Hi, please.
16:09Hi.
16:09Please what?
16:10I need help.
16:11Oh, no.
16:13She's moving pretty frantic back there.
16:15The temperature is slow.
16:18This is a never-ending challenge.
16:20Now she's in her head, I imagine.
16:24I cannot go on another elimination challenge.
16:27Bobby's gonna hate me.
16:28I say go back to Italy.
16:30Oh, mamma mia, che casino.
16:33Only 20 minutes to go, brawlers.
16:36We do it for the glory.
16:39So, this flatbread is not the lean and crunchy that I wanted.
16:44But I tried them because maybe they are too flour.
16:47Yeah.
16:48Now, I think the only chance that I have is frying them to make them crispy.
16:54Now, you got some chicken thighs?
16:56Yeah.
16:56I'm gonna back them up since we have some time.
16:59Now, Blake, I mean, he is the Doogie Howser of barbecue brawl.
17:04I'm actually having a hard time believing he's 29.
17:07He's got some excellent genes.
17:08I think he has over 10 years of experience.
17:10He just doesn't look like he's been around that long.
17:13Easy to underestimate.
17:15Yes.
17:15That's a huge advantage.
17:17It looks good.
17:21That looks spectacular.
17:23Yeah, so I got the bark to set.
17:25Oh!
17:25Now, I'm gonna finish them off, then I'll glaze them.
17:27That is amazing.
17:31Chef Brooke, taste this for me, please.
17:37That's delicious.
17:38Just make sure it's not too thick so that it, like, seizes up on the plate.
17:42No more needing to explain.
17:44You say it, I do it.
17:45Oh, hello.
17:47Oh, hello.
17:47You're poaching away.
17:49I am.
17:50Who are these for?
17:50They're gonna lay on top of Morgan's stew.
17:52This is the Eastern Carolina fish stew, right?
17:55Yes, exactly.
17:55I have all the components kind of ready to go.
17:58Right.
17:58It's just a matter of actually executing them well now.
18:00Do we think we're thinking too much?
18:02Maybe a little bit.
18:03Because you're like the academic, right?
18:05You come up with recipes.
18:06Yeah.
18:07It's definitely a new world of me to be like,
18:09okay, yes, I'm doing this, but I'm doing it at a certain speed,
18:11and I have to prep in a different way.
18:13Less thinking, more doing.
18:14Yes, exactly.
18:16How are things going?
18:17They're going well.
18:18Um, I smoked my lamb.
18:20I grilled it.
18:21It's resting.
18:22I smoked goat cheese.
18:23The lamb is resting.
18:24The lamb is resting.
18:25Be careful.
18:26Good night.
18:28Is your pork belly tender?
18:30Yeah.
18:35Yeah.
18:37So a banh mi is a classic Vietnamese po' boy,
18:40since I'm from New Orleans, I want to use that.
18:42And it's our signature sandwich.
18:44I need some traditional flavors in here.
18:46The pickled daikon and carrot, cilantro, cucumber.
18:49That's how you do it, boss.
18:51This thing looks like a chuck wagon, but a grill.
18:54I know. It's so cool.
18:55All right.
18:56This is going great.
18:57Are you ready to kick some barbecue brawl butt?
18:59Totally.
19:00Who are you aiming for?
19:01I mean, Manit won last time.
19:02Manit won last time.
19:03We have to knock her back to reality.
19:05Yeah.
19:05She's really on a roll right now.
19:07I know.
19:07And Brooke really wants to win,
19:08so she's going to be tough to beat, too.
19:10Oh, gosh.
19:11You know how they are.
19:12Oh, do I?
19:13I mean, no one knows Brooke better than I do.
19:18Well, maybe.
19:19Well, maybe.
19:19All right.
19:20I'm leaving.
19:22Two minutes.
19:23Two minutes.
19:23I want the plating to look good.
19:30Come on, guys.
19:32You got a hoe case for that?
19:33Okay.
19:35Ten.
19:36Nine.
19:37Eight.
19:38Seven.
19:39Any space here?
19:40Five.
19:41Four.
19:42Three.
19:43Two.
19:44One.
19:45Let's eat.
19:48Let's get it.
19:49Good job, guys.
19:51Oh, my God.
19:54You're drenched.
19:56How do you feel?
19:57I feel good.
19:58Good.
19:59Let's go look at the food.
20:00Let's do it.
20:04All right, Team Manip.
20:06Tell us about your food hub.
20:08All the brawlers,
20:09they wanted to have a smoked element
20:11in everything that they did,
20:12so that's the direction we went in.
20:14All right.
20:15Who made the ribs?
20:16That was me.
20:16The curry!
20:18The rest of you guys is a Chicago-style party rib
20:21and a smoked Gruyere mac and cheese.
20:26Curry, did you bring a knife roll with you
20:28for the competition?
20:29Did you bring anything else, like a bat?
20:30No.
20:31No.
20:31No bat.
20:32I'm positive.
20:32You sure?
20:32Because you clearly knocked this way out of the park.
20:36I appreciate it, man.
20:37This rib for me is flawlessly executed.
20:40I mean, look at this smoke line.
20:42It permeates almost to the bone.
20:44Also gets smoke in the mac and cheese.
20:46Mm-hmm.
20:46And the seasoning on top sets it off.
20:49Appreciate it.
20:50All right.
20:50Who is next?
20:52Oh, glad we go.
20:53I have a smoked chicken thigh sandwich
20:57served with a corn salad.
21:00Man, the cook you did on that chicken,
21:02the way you seasoned it,
21:03I think I'm going to rename you
21:04the barbecue genius, man.
21:05Yes.
21:06That was really good.
21:06Let's not go that far, but I appreciate it.
21:08Overall, I love this sandwich,
21:10and I'm glad I have, like,
21:11a crunchy, bright vinegar component here
21:13to complement it.
21:14Yes, ma'am.
21:15Okay, Chris.
21:16I have some flanking beef short ribs
21:19sitting on top of a crispy potato hash,
21:22and we have a smoked chimichurri on top.
21:25There's like a parade of flavor going on
21:28Awesome.
21:28in my mouth right now.
21:29The only thing,
21:30we've gone a little bit too far
21:32on these short ribs.
21:33They're super thin,
21:34so they only need a really fast sear,
21:35and let them just rest,
21:36because that thermal momentum
21:38is going to cause the meat
21:39to continue to cook.
21:41Thermal momentum?
21:42This program is so educational.
21:45All right.
21:46What do we have here?
21:47For today, I made for you guys
21:49etouffee red snapper
21:50with a corn cuckoo.
21:53I don't think I've ever had cuckoo before,
21:54but I'm cuckoo for cuckoo,
21:56because everything else
21:57is so overly flavorful.
21:58That gives you a moment of rest
22:00for your palate.
22:01Overall, this is an excellent dish.
22:03My fish was just a little bit overcooked.
22:05Understood. Thank you, chef.
22:07Okay, guys.
22:08Good job.
22:11Hello? Team Bobby's Misfits Market.
22:15All right, where should we start?
22:17Start with the banh mi over there.
22:19Banh mi is our traditional
22:21Vietnamese sandwich,
22:22like a po' boy.
22:24I really love the pickles in here.
22:26They're bright, they're crunchy,
22:27they're flavorful.
22:29And I also think, you know,
22:30when you're using this much bread,
22:31it's kind of like a flavor sponge,
22:32so I would just say more seasoning
22:34on the actual pork belly.
22:37What do we have, Tim?
22:38Black molasses, grilled pork tenderloin,
22:40but served with some smoked eggplant,
22:41and a miso honey coleslaw.
22:44I love a pork loin.
22:46I also love molasses,
22:47so I'm really enjoying this lacquer
22:49that's on the exterior.
22:51I think the cook is pretty perfect.
22:52Okay.
22:53Could have been seasoned more aggressively
22:54after you finish,
22:55to help that exposed interior cut of the meat.
22:58But other than that, great job.
23:00All right, Bronda,
23:01tell us what we have here.
23:02I have a Tex-Mex ribeye taco
23:06with what we eat in San Antonio,
23:09corn in a cup.
23:10This is the best cook on any meat
23:12that I've had today.
23:13Shut the front door.
23:15It's closed.
23:16It's closed.
23:17I mean, look at that.
23:18That's pink.
23:18That's what you want when you're eating meat.
23:21Final dish.
23:22I prepared for you this charred caponata.
23:26I made a flatbread from scratch.
23:29Edith, I really like the smoky elements,
23:31the charred on the eggplant
23:32and the tomatoes and everything.
23:33It comes together really well.
23:35I mean, I love all the flavors in the caponata.
23:37It's just that the flatbread is really kind of doughy.
23:41On the bottom, it's really mushy,
23:42so it creates a bit of an awkward bite.
23:44But you cook boldly,
23:46and the approach you took was great.
23:48I understand.
23:49Thank you so much.
23:50Grazie.
23:52Ah, that cracker.
23:54All right.
23:55Hello, our brawl haulers.
23:59Take it away, Raquel.
24:00I did a duck fat seared scallop,
24:03a mashed sweet plantain,
24:04grilled lobster,
24:05and a garlic cream sauce.
24:08Amazing job on the scallop.
24:09They're tender inside, nice and juicy,
24:12so really, really good job.
24:13The garlic cream sauce, I'm not a huge fan of.
24:16It does kind of cover up the lobster.
24:18You lose that beautiful sweetness.
24:20Heard.
24:21Everything on my plate's cooked really well,
24:22with the exception of the plantains.
24:24The plantains, they're very dry.
24:26Let's go to Morgan next,
24:28and stay in the seafood world.
24:29Okay.
24:31Okay, so this is an Eastern,
24:32North Carolina fish stew with some hoe cakes.
24:37It's all beautiful.
24:38I love ooey, rich, jammy egg.
24:41The hoe cake, tremendous.
24:42And my only ding would be that
24:44maybe the lobster didn't really penetrate that sauce
24:48to give it that real seafood-y taste.
24:49Oh, that's fair, yes.
24:50Okay.
24:51And then...
24:52Last but not least,
24:53we have Bob and some lamb chops.
24:56I did some grilled, double-cut lamb chops
24:59with a lemon and mint sauce.
25:03Seasoned very well.
25:04I love the lemon sauce.
25:07It really adds that rich, ripe pop of flavor
25:09that we're looking for.
25:11To me, the lamb was a little
25:13on the more cooked side,
25:14but you did an amazing job.
25:16Thank you, chef.
25:17All right.
25:17We have a tough decision to make.
25:20Thank you, judges.
25:21Thank you, judges.
25:22I thought you guys did a great job.
25:23We'll see if they didn't like the plantains,
25:25so I'm like, eh.
25:26But my proteins were cooked well.
25:27I can't tell if I, like, soiled myself
25:30or I'm just full of sweat
25:31because I'm scared out of my mind.
25:33I mean...
25:35I see what they mean.
25:37Just need to squeeze a little bit.
25:38If we wind up in the bottom,
25:41I don't want it to be me.
25:47All right.
25:48Thanks, brawlers.
25:49That was a fantastic food hall experience.
25:53Our top team and safe from elimination today is...
26:01Killing me here.
26:04Team Maneet.
26:05Yes!
26:06Let's go!
26:06Let's go, guys!
26:08Let's go!
26:09Hey, red!
26:09Red!
26:10Red!
26:11This is how you smoke out the competition, guys.
26:15From flavor to execution,
26:17there's really only some minor flaws.
26:19Maneet, repeat, baby!
26:23My cocktail is waiting.
26:25Oh, boy.
26:26All right, Team Brooke, Team Bobby,
26:29the bottom brawler from each of your teams
26:31will go head-to-head in our elimination round.
26:36From Team Brooke,
26:37the brawler up for elimination is...
26:43Raquel.
26:44You got it.
26:45I got it.
26:45I got it.
26:46I got it.
26:47You know you got this.
26:48Raquel, you cooked the proteins beautifully,
26:50but the components that went with them
26:52weren't the best compliments,
26:54especially for the setting.
26:57Wow.
26:58I'm just thinking to myself,
27:00wow, anything could happen.
27:02Raquel was the winner of the first challenge,
27:04and she is a fierce competitor.
27:07Oh, .
27:09From Team Bobby,
27:10the brawler up for elimination is...
27:16Edith.
27:17We did like some of the flavors in your dish.
27:21However, the flatbread became a little soggy.
27:24Even though you're in the bottom,
27:26again,
27:27I don't want you to get discouraged.
27:28You didn't come this far
27:29to only come this far.
27:30Yes, but you don't like the...
27:32Yeah.
27:33I want to go home, please.
27:35Can I?
27:37What do you mean?
27:39Because I'm not...
27:40I'm not able to reach the...
27:42the palate that you want.
27:44You already did it once.
27:45You did it. You got it.
27:46Go do it again.
27:47No, Raquel, Raquel is good.
27:50Don't...
27:50Don't give up. Don't quit.
27:51We got you.
27:54Let her have a moment.
27:55We've all been there.
27:57We're...
27:57We're disappointed.
27:58Compose yourself,
27:59and then we can start thinking about, like,
28:00how to win this thing.
28:02So, Edith,
28:02last time,
28:03when you were in the elimination challenge,
28:05you crushed it on those wings.
28:07You're gonna need to dig deep
28:08and do the same thing today.
28:09We all believe in you.
28:10I have faith in you.
28:12You got this.
28:13Bobby gave me this opportunity to be here,
28:16so I will not want to disappoint him.
28:19I have more to show,
28:21and I trust my team.
28:23I'm here for a reason,
28:25so let's do this.
28:28Here's how it's gonna work.
28:29You're gonna have 30 minutes
28:31to make something
28:31that's always popular at food halls,
28:34a handheld barbecue item.
28:39The first thing that comes to mind
28:41is an empanada.
28:42An empanada barbecue?
28:43It just has to have
28:44a grilled or smoky element.
28:45I don't know what to do.
28:47It could be, like, a sandwich,
28:48or a wrap, or a taco, or...
28:51Anything you don't eat with a fork.
28:52Really think about your flavors
28:54and what you can execute perfectly
28:56in 30 minutes.
28:58Your captains can offer you advice,
28:59but only you can prepare your dish.
29:02No cheating, captains.
29:04Cheating?
29:05Okay, Edith,
29:06and Raquel,
29:07I want to see you both battle
29:08like everything is on the line,
29:10because it truly is.
29:1230 minutes on the clock,
29:14and your time starts now.
29:18Here, Raquel!
29:19You got this, Raquel!
29:22You got this!
29:23Come on.
29:24I wonder what they're doing.
29:26Handheld, yeah.
29:27The first thing that comes to my mind
29:28is something that's wrapped.
29:30The wrap is great
29:30because you can keep a lot
29:32of things in there.
29:32A good sauce.
29:34Come on, here.
29:34Here's Claw's ticket!
29:35Yeah, you're cooking, Edith!
29:36Oh!
29:37Edith, this is the second time
29:39in a row that she's been on the bottom.
29:41Yeah.
29:42That's very discouraging.
29:43You have to be able to be resilient enough
29:46to push through that.
29:47But she rallied the last time.
29:49Yeah!
29:49And made one of our favorite things
29:50we've ever eaten.
29:51This was very akin to love at first bite.
29:54Oh!
29:56She seems like she performs best
29:58when she's got her back up against the wall.
30:00Yeah.
30:01I'm gonna do this shrimp empanada
30:03with goat cheese and avocado sauce.
30:07You spent some time in Argentina, right?
30:09I studied with the Argentinian people, yeah.
30:12I love South American flavors.
30:15And empanada is something that I do a lot
30:19during my event.
30:20Shrimps is a protein that I can cook really, really fast.
30:23Half an hour for an empanada?
30:26Whoop!
30:26I can make it.
30:28I know the judges want flavor.
30:30So I'm packing more flavor as I can on the shrimps.
30:34Yeah.
30:35Good move.
30:35Good move, Edith.
30:37What are you doing?
30:38I'm shopping.
30:39Get out of here!
30:40Got this, Raquel.
30:41What are you making?
30:42I'm gonna do a barbecue.
30:45Barbecue picadillo empanada.
30:47Barbecue picadillo empanada.
30:49Perfect handheld snack.
30:51Yeah, Raquel, you got this!
30:52Get my ground beef on that cast iron skillet.
30:55I tell my kids all the time that if you don't try something
31:00because you're afraid to fail, then you've failed already.
31:04I'm super proud of all the hats I get to wear as a business owner,
31:07a mother, a wife.
31:09Me being here is such an amazing example for all of my kids.
31:13Again, it's extremely important to pass the Puerto Rican culture
31:16onto my children.
31:17I want to come back, just not say anything and let the show air
31:21and then let them see that I won.
31:22Like, be able to see the pride on my kids' faces for them to go to school
31:25and brag that their mother's the master.
31:29Onions, bell peppers, garlic, oregano, adobo.
31:33This recipe is inspired by my grandmother's empanadas.
31:36I'm gonna add a little bit of sweet to it to make it more barbecue friendly.
31:41That you put in honey and that's not in there.
31:44My grandmother would be like, why are you making the picadillo sweet?
31:51Oh, yeah, chef. We got sizzle.
31:54Edith, what are you making?
31:56Uh, empanadas.
31:58Oh, .
32:00Uh-oh, are we both making empanadas?
32:02Yeah.
32:03Are you serious?
32:03Yeah, mine will be better.
32:05Oh, my gosh.
32:06That's all right.
32:07The empanada battle.
32:08Let's crush these empanadas. Let's go.
32:10I'm, like, shocked.
32:12She doesn't want Italian food.
32:13That's not something you see in Italian cuisine.
32:15I really like her, but, you know, I can't have an Italian beat me on empanadas.
32:19That's some .
32:20Let's go, girl!
32:21All right, Edith, let's go!
32:22Let's go!
32:27Empanada off, everybody.
32:28Empanada battle.
32:29Yeah, I like that.
32:30Never would have seen this coming.
32:35Yeah, they're cooked.
32:37I don't want to focus on what my opponent will do.
32:41I want to focus on making the best empanada as I can.
32:47Now, don't overcomplicate it.
32:49Keep it simple.
32:50Simple.
32:51I like Edith's approach.
32:52Goat cheese and shrimp go actually very well together.
32:54I love the avocado versus the spicy and the smokiness of the shrimp.
32:57I think this is going to be delicious.
33:00Be scared, y'all. We got this.
33:03They say imitation is the best form of flattery.
33:06Raquel, are you doing a meat empanada?
33:09I'm doing picadillo.
33:10Oh, my gosh.
33:11One of my favorites.
33:13And a picadillo is just great.
33:15I love the brininess of olives.
33:17Yeah.
33:19For my mojo sauce, I squeeze all that citrus that I got off the grill.
33:23I also add cilantro, white distilled vinegar, and then a little honey.
33:28These?
33:29Yeah.
33:30Brooke is letting me stick true to who I am, just guiding me.
33:33As soon as you're done with that, let's get stuffing on those empanadas.
33:38Halfway through, Edith.
33:39Plenty of time.
33:40Whose idea was the empanada?
33:43What, what, what, what, what?
33:44She spent time in Argentina.
33:47You know, I always want to beat Bobby in every challenge.
33:51Did you just cook that shrimp?
33:52No.
33:53Okay.
33:54What are you looking at?
33:56But if Raquel goes home, I'm down to two brawlers.
33:59And Bobby will still have four.
34:00We can't let that happen.
34:02This was your idea?
34:03Yes.
34:04Yes.
34:04I was thinking that you are going to do tacos.
34:07I'm not doing anything.
34:08No, you no.
34:09I can't say that for your coach.
34:10But I'm not doing anything.
34:12Oh, we're not trying to sabotage.
34:14Stop it.
34:15You just can't trust that, Brooke.
34:18I'm just gonna...
34:21Mmm, that's good.
34:24Smokey.
34:24We're gonna put some goat cheese in there.
34:26Okay.
34:26Good luck.
34:28Don't it up.
34:30I feel like the Italians thrive with drama.
34:33I mean, I've dated a couple.
34:38Ten minutes to go.
34:40Okay, Chef Brooke.
34:41Need some fresh herbs and cilantro in there?
34:43That looks really good.
34:46Um, no, because you're gonna have that fresh sauce.
34:48Okay, a little raisins.
34:49All right, I'm gonna just pretend I was never here.
34:51Okay.
34:51Bye.
34:52Bye, Carson.
34:54I'm leaving now.
34:55Look, I'm going downstairs.
34:57Oh my gosh, this guy.
35:00Either of them making their dough from scratch?
35:02No.
35:02Pre-made, I believe.
35:03That's a smart choice, I think.
35:04Because that's one thing.
35:05If you mess up that dough on a challenge like this,
35:07that could send you home.
35:09That's the nail in the coffin.
35:10Yeah.
35:10I mean, I think Raquel's probably made thousands and thousands
35:12of empanadas.
35:14It's such a, you know, a Latin staple.
35:17I wonder if Edith made a bad choice in doing empanadas.
35:19I mean, I'm sure she's made them, but probably not with the
35:23frequency of Raquel.
35:25Yeah.
35:26Oh, you are a superstar.
35:28Oh, queen.
35:28Gentle little hands.
35:30Oh my God, it's beautiful.
35:31It's time to fry.
35:33Two minutes, 30 seconds left.
35:38Raquel, how are we feeling?
35:40Are we happy?
35:40Oh.
35:41Hey, we got a minute for our 40, Carson.
35:43And you're killing it.
35:46This is gonna be good.
35:47You happy with those?
35:49Yeah.
35:50Okay, good.
35:52They are gorgeous.
35:54Those are so pretty.
35:56Yeah.
35:56This is like such badass lady power.
35:58I love this.
36:0120 seconds.
36:02I'm gonna go.
36:08Five, four, three, two, one.
36:12Yes.
36:13Oh!
36:14You happy?
36:17Don't call it a comeback.
36:19Hey!
36:22Do you feel solid?
36:22I did as good as I can do.
36:24Okay.
36:24That's a gorgeous little plate of food.
36:26I don't doubt myself.
36:27I think I got this.
36:29You got it.
36:32It's empanada time!
36:38Sorry we're late.
36:39We had to walk.
36:39They still haven't found my horse.
36:43Okay.
36:44This is the hard part.
36:46I got it.
36:46I got it.
36:47All right, Raquel, tell us about your barbecue-inspired empanada.
36:51So here you have a barbecue picadillo empanada
36:54with a mojo dipping sauce.
36:57I was surprised.
36:58I didn't think the sweetness would work so well.
37:02And the mojo, I get the beautiful aroma from that charred oregano at the end.
37:06I think that was a really smart move.
37:08A little bit more of that citrus tart flavor would be nice.
37:12The crust is light.
37:13It's fluffy.
37:14It's airy.
37:14If I hold this upside down, it's not pouring out grease.
37:17Ground beef is notorious for being greasy.
37:21My only little tiny little note, sometimes the olive is like too much olive.
37:26But this is so crunchy, so delicious.
37:28I would eat like 5,000 of these in one sitting.
37:30Thank you very much.
37:32It's after me.
37:34All right, Team Bobby.
37:35Edith, what did you make for us today?
37:38Shrimps and goat cheese empanada with avocado dipping sauce.
37:45This is a phenomenal empanada.
37:48And I actually love this kind of braided edge, which gives you a little bit more heft there
37:51and a little bit more crunch.
37:53I think the knife cuts here, the seasoning, all of it shows a lot of finesse.
37:57The shrimp is cooked really nicely.
38:00The avocado could use a touch more seasoning or acid.
38:03But overall, everything is singing in a really nice harmony.
38:08When your back is against the wall, you cook amazing.
38:11What do you mean?
38:12You're a beast.
38:13You just turn into this apex predator when you're down.
38:18I was completely uncertain about the whole goat cheese and shrimp and empanada.
38:24But it works.
38:25That's what I think I love about you as a competitor.
38:27You're so bold and courageous with your cooking.
38:31And it's paying off for you.
38:33These both are outrageously good.
38:36We're going to have to figure out a way to determine a winner.
38:43I don't want to go home because I have so many other amazing dishes in my pocket
38:49that would truly get them to understand that Puerto Rican food belongs here.
38:53And I'm just praying that I still get that chance.
38:57I've done everything I can.
39:00Now it's just time to pray.
39:02The person going home tonight is...
39:17I don't think that goat cheese and shrimp should be an empanada.
39:29Although these two dishes were extremely close, the edge went to Edith simply because there were more barbecue notes.
39:36There were some smoky flavors.
39:38There were some charred flavors that shined through.
39:40And this is a barbecue competition.
39:42It's a razor finish.
39:43Good job, chef.
39:51You have so much to be proud of, and there's so much more to be proud of ahead of you.
39:56Bye, Brooke.
39:58I'll see you in California.
39:59Yeah.
40:00You know, I look back and see myself as a little girl in the kitchen with my grandmother.
40:04If I could just tell her, like, you're gonna make it big, kid, like, just keep going.
40:09There's definitely a place for Puerto Rican food in the barbecue world.
40:12And I'm still out there on my mission to do it.
40:17All right, so brawlers, moving forward, you're gonna really have to think about every single detail
40:22if you want to become this season's master of Q.
40:25Just keep getting in the bottom every show.
40:28Yeah.
40:29We got something going here.
40:31I mean, I love the tenacity.
40:33Don't ever give up.
40:34You almost gave up today.
40:35Good job.
40:37When I trust myself, I'm successful.
40:40I have to trust more in my skills and put them into everyday competition.
40:47We gotta take this all the way to the end with just the three of us.
40:50And we will.
40:50We will.
40:51Okay.
40:51Go home, get some rest, and we'll brawl again next time.
40:57Come on, mamacita.
40:58Let's go.
40:58I think Edith learned that she can fight her way from the bottom and survive.
41:03Good job.
41:04You did it.
41:04You know, she's trying to do something very difficult.
41:06She's trying to win a competition in a culture that is not hers.
41:10I wish she would have a little more confidence in herself because she deserves it.
41:13All right, guys.
41:14I'm sorry.
41:14Team Brooke is now down to two brawlers.
41:17It's not great in terms of our odds, but I absolutely know that both Bob and Morgan have what it
41:24takes to get to the end, and that's what we're gonna do.
41:31Welcome to our annual barbecue game.
41:36Let the party begin.
41:38I'm so nervous.
41:40Which captain is the biggest diva on set?
41:43Everybody who voted for me, raise your hand.
41:45Let's go.
41:47Get set.
41:48Chop.
41:49Let's go, Monique.
41:49Come on.
41:50More cayenne.
41:51More, more, more.
41:52All right, all right.
41:52Hurt, hurt, hurt.
41:53Get some oil on that fire.
41:54All right, back up.
41:55Back up.
41:55Back up.
41:56I'm not up any protein today.
41:58Move, move, move.
41:59They're not gonna make it.
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