BBQ Brawl: Flay v. Symon - Season 7 Episode 1 - The BBQ Remix - video Dailymotion

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BBQ Brawl: Flay v. Symon - Season 7 Episode 1 - The BBQ Remix

Transcript

00:00:05The reigning champ returns.

00:00:07Yeah, beginner's luck.

00:00:08Four-time winner right here.

00:00:17Is that?

00:00:19Sure is.

00:00:24It's my turn.

00:00:26All right, Brooke, you want your shot?

00:00:27You know it. Let's go.

00:00:30Let's brawl.

00:00:52Let's get ready to rumble.

00:00:55Perdóname.

00:00:56Perdóname, amor.

00:00:58I traveled really, really far, all the way from Italy to be here.

00:01:02So I'm ready to win.

00:01:05Let's brawl.

00:01:06I feel the energy from all the talented brawlers.

00:01:09Let's frickin' go.

00:01:10Breathe, brother, breathe.

00:01:12I need a glove.

00:01:12Where the hell are my gloves?

00:01:14Golly.

00:01:15Being in the Star Hill Ranch for the first time, it's dusty.

00:01:19It's so hot out.

00:01:20Right behind hot.

00:01:21You got Texas pitmasters running all over the place.

00:01:25Everyone here eats, sleeps, and thinks barbecue.

00:01:27Looking good.

00:01:28Looking good.

00:01:28Splendid.

00:01:30Oh, thank you.

00:01:31Oh, bellissimo.

00:01:32That is hot.

00:01:33I'm excited and nervous all at the same time, because, you know, I want to be crowned

00:01:36Mastiff Q.

00:01:37Grand prize winner always going for the gold.

00:01:40No guts, no glory, never break, never fold.

00:01:42Can you believe it?

00:01:44I won the last time, and Bobby still has the largest trailer?

00:01:48Welcome back, Maneet.

00:01:51Or should I say reigning barbecue brawl champ?

00:01:54Yes.

00:01:55Reigning barbecue champ is what I would prefer.

00:01:58Okay.

00:01:59Our next master of Q is Kyle.

00:02:02Here it is.

00:02:04So I didn't win last season, but I've won four times.

00:02:08Master of Q.

00:02:09I need to get the crown back for Maneet.

00:02:11You ready to battle our newest captain?

00:02:14Got some new blood in the house.

00:02:19Our former judge turned captain.

00:02:24And here she is.

00:02:25Hi, guys.

00:02:27What's up, Brooke?

00:02:27Oh, she is going to be tough to beat.

00:02:30Little old me?

00:02:31Listen, just because I'm a titan and I've won a bunch of competition shows,

00:02:36doesn't mean you guys should be worried.

00:02:37It's still just me.

00:02:38Yeah, yeah.

00:02:39Enough already.

00:02:40I have been a judge on barbecue brawl for many, many seasons.

00:02:45Woo!

00:02:46Sometimes you take risks and they pay off and sometimes they ruin your day.

00:02:50Neither of the other two captains have eaten as much barbecue as I have over the last five seasons.

00:02:55You've wanted this for a long time. How does it feel?

00:02:58I mean, I'm hungry. I will say that. But I'm not quite sure what I've gotten myself into.

00:03:02We're about to find out. Let's go meet the brawlers. Let's go.

00:03:05Woo-hoo!

00:03:07I'm cold as the winter, but I got that fire, so don't get too close.

00:03:10All right. I like that. I like that.

00:03:12They're cooking away. Heads down.

00:03:13Now, this is barbersome, baby.

00:03:15Holy my lantern! Look who it is!

00:03:18That's funny.

00:03:18What's up, brawlers?

00:03:20What's going on? Let's go, baby!

00:03:22Woo!

00:03:23What's up, mommy?

00:03:24Hello, brawlers. The undefeated captain is here.

00:03:29True story.

00:03:30Fair. That's fair.

00:03:31Hi!

00:03:32There's going to be a lot of changes this season. Look who decided to join us captains.

00:03:37Oh, my gosh.

00:03:38Wow.

00:03:39I guess Brooke got tired of judging, want to be a captain, right?

00:03:41I didn't get tired of judging, but I'm excited to jump back there with you guys.

00:03:45Heard that.

00:03:45All right. We know all about your backgrounds, and we can't wait to try your food.

00:03:49Let's go, baby!

00:03:51So the brawlers, their first challenge, they have 45 minutes to make their best barbecue bowl.

00:03:56It's important for them to showcase their point of view here.

00:03:59Well, she's spicy.

00:04:00Come on. Come on.

00:04:01Whoever impresses us the most with their barbecue bowl will get to pick their captain.

00:04:07Oh, whoa!

00:04:08Oh, shoot.

00:04:09I want to be on Bobby Flay's team. I'm in it to win it.

00:04:13No pressure, guys. No pressure.

00:04:14Let's go, baby.

00:04:15It's getting real.

00:04:16Let's do this.

00:04:17All right.

00:04:18I want to show what it takes to win this competition.

00:04:22Hello, brawlers.

00:04:24And, of course, that starts with picking the perfect team.

00:04:26How you doing, Brooke?

00:04:27I'm so excited to be here. You have no idea.

00:04:29Likewise.

00:04:30So Tim, right?

00:04:31Yes.

00:04:31Our Texas Titan?

00:04:33Yeah.

00:04:33I've been called a lot worse.

00:04:34Okay.

00:04:35Believe it or not.

00:04:36Tim.

00:04:38Oh, boy.

00:04:39He was a pit master from Lockhart Barbecue, which is legendary.

00:04:43When I see Tim, I'm like, Houston, we have a problem.

00:04:48I ran Lockhart very successfully for 15 years.

00:04:51Left there, and I opened Cross Buck Barbecue.

00:04:54Cross Buck's been open for three and a half years.

00:04:56We sell out a brisket every day.

00:04:58I've got well over a decade of experience in fine dining restaurants, well over a decade of experience in barbecue.

00:05:05I know how to cook just about everything.

00:05:07Bring it on.

00:05:08What are you making?

00:05:10I'm making a little chili rubbed tuna, and then we're going to put that on top of, like, a Southwestern

00:05:14-inspired ratatouille.

00:05:15Oh, like a Southwestern ratatouille poke bowl.

00:05:20If you will.

00:05:21I'm excited to see that.

00:05:23Tim does definitely bring that tried and true barbecue vibe, but he also has this fine dining background.

00:05:28Bobby definitely will be looking for that.

00:05:30Hi, Tim.

00:05:31What's going on?

00:05:31Oh, my goodness.

00:05:32Chef Bobby Flay.

00:05:34I'm a big fan.

00:05:35Tim was pit master at Lockhart, which is in the dictionary of barbecue.

00:05:38I won a Texan on my team.

00:05:40Nobody from Texas has won this, unfortunately.

00:05:42Maybe you're the first.

00:05:43That's my plan.

00:05:43A lot of pressure on you.

00:05:45Texas is rooting for you.

00:05:46Very good.

00:05:47Bobby and Brooke are so competitive, and I've heard that both of them are seeing each other.

00:05:53Take a breath now.

00:05:54Everybody freeze and just stop.

00:06:00So my strategy could be that they compete against each other, and I just stand in the

00:06:06side and just cook good food with my team.

00:06:09And then I'm victorious again.

00:06:12That's a great strategy.

00:06:13Come on, fire.

00:06:14Come on.

00:06:16Ooh, tea.

00:06:18Chef, how are you?

00:06:18Great.

00:06:18How are you doing?

00:06:19Good, good, good.

00:06:20So are we going to get some of your Caribbean flavors?

00:06:21Chef, you already know.

00:06:22You already know.

00:06:23I love that.

00:06:24I grew up in St. Vincent, and in the Caribbean, live fire is just a way of life.

00:06:29So how do you feel about competing?

00:06:31Chef, you know, I'm going to be completely honest for you.

00:06:33I do a lot of things for a lot of people, but this win's going to be for me, Chef.

00:06:36I love that so much.

00:06:37It's just going to be for me.

00:06:39In 2019, I opened my first restaurant named after my grandmother, Ina Forbes.

00:06:45Unfortunately, it was three months before the pandemic, and I had to close.

00:06:50It was heartbreaking for me.

00:06:52After opening and closing another restaurant, I had a brain tumor removed.

00:06:57I had no taste or smell for the last eight months.

00:07:01I could have just given up on culinary, but I am tenacious tea.

00:07:08Talented, terrific, sometimes terrible, but I made it here, and I'm starving for the win.

00:07:15Hi, Brooke, how are we?

00:07:16I'm good.

00:07:17How are you?

00:07:17You know, living my best life.

00:07:18What are you making for us today?

00:07:20So, I am actually making shrimp and grits.

00:07:22Okay.

00:07:22I was hoping I'd get to appeal to your heart, because I know how much you love seafood.

00:07:25Oh, well, well, perfect.

00:07:27I am a huge fan.

00:07:27I didn't get to sit over there and eat your food all season.

00:07:29It's okay.

00:07:30But maybe I get to be on your...

00:07:31Maybe we could be on the same team, and we could rock it out together.

00:07:33How would you feel about that?

00:07:33I got you, Chef.

00:07:34Okay.

00:07:35Say less.

00:07:35I got you.

00:07:36It is really, really important for me to win, because Manit and I have competed against

00:07:41each other on Tournament of Champions and on Triple Threat, and same goes for Bobby.

00:07:47I have competed on the Beat Bobby Flay Holiday Special now four times, and have yet to be

00:07:54able to beat him.

00:07:56But that is about to change.

00:07:57This year, I will be able to say that I have beaten Bobby Flay.

00:08:02How's it going?

00:08:02It's going great.

00:08:03It's going great.

00:08:04I'm just trying to keep an eye on like 25,000 million.

00:08:07All right.

00:08:09Shut up!

00:08:09Puerto Rico's in the building.

00:08:10What's going on?

00:08:11I'm making a caldo santo broth, which is like a traditional Puerto Rican stew with a

00:08:15crispy prawn and some fried yucca.

00:08:17Well, I grew up with Puerto Rican flavors as a kid.

00:08:19I know you did.

00:08:20I'm from the Upper West Side.

00:08:21Oh, you are?

00:08:22I sure am.

00:08:22Oh, cool.

00:08:23Yeah.

00:08:23I think Bobby Flay is a powerhouse, and he's really doing what he was supposed to do in

00:08:28life.

00:08:28And for me, that's always been an inspiration.

00:08:30I want Bobby Flay.

00:08:32He's mine.

00:08:33He just doesn't know it yet.

00:08:35Tom!

00:08:36What's up, champ?

00:08:37How are you doing?

00:08:37What's up, champ?

00:08:39What's going on?

00:08:39So talk to me.

00:08:40What plan do you have?

00:08:41So I'm doing a classic vermicelli bowl with some skirt, lemongrass skirt steak.

00:08:46So you're getting some of the Vietnamese flavor?

00:08:48Absolutely.

00:08:49Lemongrass, some little honey, some fish sauce.

00:08:51Is this your knife?

00:08:52Yeah.

00:08:53The Asian Cajun Cowboy?

00:08:54Yeah.

00:08:54I'm originally from New Orleans.

00:08:56Obviously, I'm Asian, and I moved to Oklahoma City for work, so.

00:08:59That is so cool.

00:09:00The Asian Cajun Cowboy, baby.

00:09:02I grew up helping out at my parents' Vietnamese restaurants, being around the New Orleans culture,

00:09:08and learning from other pitmasters about American-style barbecue.

00:09:12I built a name for myself, having a successful restaurant in New Orleans.

00:09:15But I dream big.

00:09:16I want to be a household name.

00:09:18I want a barbecue empire.

00:09:19From sauces to rubs, I want it all.

00:09:21That means being the master of Q.

00:09:24Vinny.

00:09:24Chef Flay.

00:09:25You know, they make fun of us New York people trying to make barbecue.

00:09:28How do you feel about that with all these people here?

00:09:29I don't care about any of that, man.

00:09:31You know, I'll make barbecue for anybody, any day.

00:09:33Empire Barbecue is the best mobile barbecue in New York.

00:09:36I didn't have my driver's license until COVID.

00:09:39True New Yorkers.

00:09:39We don't need them.

00:09:42But now, we have three food trucks.

00:09:44Empire Barbecue has won tons of contests.

00:09:46Best in show at Pig Island.

00:09:48I am the reigning two-time rib king of New York City.

00:09:51Being named master of Q would be the best thing that could happen for me and my family.

00:09:55To win something in front of your kid, especially something that, like, you commit your whole life to, that means

00:10:00a lot.

00:10:01I'm going to show everybody how we do it in Brooklyn.

00:10:04Are you doing something in your wheelhouse today?

00:10:06I'm doing something that I make for my family on a weekly basis for dinner.

00:10:09Which is what?

00:10:09I'm making a teriyaki chicken, rice bowl, fried egg on top, if I can find one.

00:10:13Well, you think somebody stole all the eggs?

00:10:14I don't know.

00:10:15I haven't even looked, honestly.

00:10:16I totally forgot about it until just now when I was talking with you.

00:10:18Glad I could remind you.

00:10:18Yeah, thank you so much.

00:10:19I'll talk to you soon.

00:10:20All right, good luck.

00:10:21All right, Bob.

00:10:23What's up, Bobby?

00:10:24You're the competition guy, right?

00:10:26I'm the competition guy.

00:10:27Bob's won, like, 300 barbecue competitions.

00:10:30You also teach barbecue too, right?

00:10:31I teach classes all around the country.

00:10:33I want to, like, learn from this guy.

00:10:35I don't want to compete against him.

00:10:37We've never really had a barbecue competition person win this.

00:10:40You think I'm going to be your first pitmaster competition guy to win this?

00:10:44Throughout my 20-plus years in barbecue, I've done a lot.

00:10:47I've competed in the Jack Daniels, the American Royal, World Food Championship, and I don't settle for second.

00:10:53I want to be number one.

00:10:54People think that I'm just a traditional competition cook, and I'm going to slap barbecue sauce on everything, but I

00:11:02have tricks up my sleeve.

00:11:03People call me barbecue Bob, Bobby T, but I've never been called Master Q, and I'm so ready to change

00:11:10that.

00:11:11So I'm doing a lamb tenderloin chimichurri over some rice.

00:11:16All right, good luck.

00:11:16Thanks, Bob.

00:11:17Brooke, where are you going?

00:11:19Don't worry about it, Bobby.

00:11:22Everybody's playing mind games.

00:11:24I mean, that's what it's all about.

00:11:25This is the most crucial point of the entire game is who is in your team that is going to

00:11:31make or break the season for me.

00:11:33What's the time?

00:11:3411 minutes left.

00:11:36Dang.

00:11:37You're Morgan, right?

00:11:38And you're a recipe developer.

00:11:40Fine.

00:11:40You excited to be here?

00:11:40You nervous?

00:11:41So excited and so nervous both.

00:11:42The time is what's nerve-wracking for me.

00:11:44I get it.

00:11:45I'm used to cooking in a test kitchen where you have to be super precise and, like, exact.

00:11:49I mean, 45 minutes is very different.

00:11:51Hi.

00:11:52Hi, Morgan.

00:11:53How are you?

00:11:54I'm great.

00:11:54Okay, so what did you end up planning to do?

00:11:57So I'm doing a baba ghanoush with chard eggplant.

00:11:59Okay.

00:12:00And then grilled lamb patties, grilled carrots, and, like, there's something.

00:12:04Oh, a grilled bread.

00:12:05Okay, best of luck.

00:12:08Eat it.

00:12:09Hi.

00:12:10Buongiorno.

00:12:11So what's your plan?

00:12:12What are you making?

00:12:12We'll be like a tropical friend ball.

00:12:15When you think of Italy, the first thing you don't think of is a pineapple.

00:12:20No, but, you know, ball is not anyway in our tradition.

00:12:24So...

00:12:25Oh, come on.

00:12:26Big balls of...

00:12:27Big balls of pasta.

00:12:29Pasta.

00:12:29I see.

00:12:30But how do you expect from me a barry two balls of pasta?

00:12:33No.

00:12:34I'm not gonna do, like, a pasta ball because I want to showcase my international background.

00:12:41Ten minutes, guys.

00:12:42Let's get this done.

00:12:43Let's see.

00:12:44What do we got tongs?

00:12:45Do we have tongs around here?

00:12:46Of course.

00:12:46We have Bob, who is a competition king.

00:12:49You know, they do a lot of low and slow in those competitions.

00:12:51We do things a little bit differently here, so I'm excited to see how he transitions.

00:12:56I don't see tongs.

00:12:57They're in your thing.

00:12:58Oh, yeah.

00:12:59This clock is no joke.

00:13:01Gotta get this lamb seasoned and on the grill.

00:13:03I open up a kettle.

00:13:03That's full.

00:13:04I open up a second kettle.

00:13:05That's full.

00:13:05And the third kettle is not hot enough.

00:13:07Can I cook on this side?

00:13:08Yep, you got it, man.

00:13:09I run over to the Santa Maria, and there's a lot of stuff going on.

00:13:13To share these grills with three other people I just met, it's like, it's very difficult

00:13:17because I'm trying to be polite and competitive at the same time.

00:13:21Rhonda's off the grill.

00:13:23It's a panic.

00:13:24It is a panic.

00:13:25It doesn't cook in time.

00:13:26I'm losing my protein, and I need a protein to win this thing.

00:13:30Eight minutes left, guys.

00:13:33Thanks, Edith.

00:13:35Back up, please give me some space.

00:13:37I got the sauce dripping all over the place.

00:13:40It's important to cook the lamb over high heat because I want a bark on it.

00:13:44Hey, Rhonda's off the grill.

00:13:46Are you good?

00:13:47Yeah, I'm gonna steal your spot because it's hot.

00:13:48It is hot.

00:13:49I want to get char on it.

00:13:50I need that intense heat to make that happen.

00:13:53Rhonda.

00:13:54Hi.

00:13:54Do you think it matters which captain's team you're on?

00:13:57I would love to be on your team.

00:13:59That's what I'd like to hear.

00:14:00I would love to be on your team.

00:14:03I'm not gonna make any choices in terms of who I want on my team yet.

00:14:06I want to taste their food.

00:14:07To me, that's gonna tell a lot.

00:14:08Hi, Rhonda.

00:14:11Oh, my goodness.

00:14:12Oh, my gosh.

00:14:13That's sweet.

00:14:15How are you?

00:14:16Oh, my goodness.

00:14:16Can we eat a little garlic in your hair?

00:14:18I probably have a lot of everything everywhere.

00:14:20Okay.

00:14:20I'm gonna give y'all kind of a take on a Korean barbecue bulgogi bowl.

00:14:24Okay.

00:14:24Why specifically Korean?

00:14:25Because I lived there for a few years.

00:14:28Okay.

00:14:28I was a military wife.

00:14:29I had a practice husband.

00:14:30Have you had a practice husband?

00:14:32I've had a practice husband.

00:14:35Yes.

00:14:36First time I've ever been asked like that, but yes.

00:14:39You're welcome.

00:14:40My barbecue reflects all the places I've lived in life.

00:14:45Southern, Cajun, Korean, Hawaiian, and it's got some Texas player in there.

00:14:52In 2006, I divorced my practice husband and met my rom-com husband, Jesse.

00:14:59Greatest thing that ever happened to me.

00:15:01We run my restaurant, Lucy Cooper's, together.

00:15:03We are a bar that just happens to have some Texas barbecue that'll knock them boots off.

00:15:10You know, we kind of get looked over a lot in San Antonio.

00:15:13Taking home Master of Q to Lucy Cooper's would just set everything ablaze.

00:15:21Five minutes left, everybody. Five minutes.

00:15:23Hi, Blake.

00:15:24How are you? Tennessee in the house.

00:15:26Yes, ma'am. Yes, ma'am.

00:15:27I love the fact that you're one of the youngest.

00:15:29Yes, ma'am.

00:15:30When I saw your picture, I'm like, is he old enough to be cooking?

00:15:33I'm 29.

00:15:34Okay.

00:15:35I'm gonna walk, if that's okay.

00:15:36Yes, please. I'll walk along with you.

00:15:37I've got the mind of a 78 or 80-year-old, and somehow I only look 18.

00:15:43I probably have the oldest soul of anyone here.

00:15:46Grew up listening to George Jones on the radio and drinking three pots of black coffee every day.

00:15:54I love how your hands are completely baked, right?

00:15:56Oh, yeah.

00:15:57Blake is a hoot and a heck of a cook.

00:16:00I know a lot about Blake's restaurant, and he gets a lot of Texas recognition.

00:16:04He's got some skills.

00:16:05So what's the plan?

00:16:06I'm making a corn and black bean salad with chorizo and grilled chicken thigh.

00:16:11Love it.

00:16:12Yes, ma'am.

00:16:12Okay, so tell me, is it true that you owned your first restaurant when you were 26?

00:16:17I started my food trailer whenever I was 20, and I opened my 6,500 square foot restaurant at 26.

00:16:24Yes, ma'am.

00:16:24So it's been a ride.

00:16:26Oh.

00:16:26You know what I mean?

00:16:27Takari, what's going on?

00:16:28Yes, sir. How are you, Mr. Flea?

00:16:29What are you doing here, sir?

00:16:30You're doing like a dirty rice bowl.

00:16:31Dirty rice?

00:16:32Yeah, a little bit of andouille.

00:16:33You're putting chicken livers in it?

00:16:34No, I don't have chicken livers, but I'm going to do chicken thighs.

00:16:37Chicken thighs.

00:16:37Top it with a catering in me a lot.

00:16:39Okay.

00:16:39And I think I should be a rock star.

00:16:41Where are you from?

00:16:41Chicago.

00:16:42Chicago.

00:16:42Yeah.

00:16:43Cool.

00:16:43But I lived in New Orleans, Alabama, and now I'm in Atlanta.

00:16:47How do you feel about your competition here?

00:16:49It's just how it should feel about me is the question.

00:16:53I grew up in South, South Chicago.

00:16:54Growing up in Chicago, it taught me resilience.

00:16:56It taught me hustle, and it taught me grind.

00:16:58I moved to New Orleans with a dream.

00:17:00Built a barbecue business from the ground up.

00:17:01And in the blink of an eye, Hurricane Ida took everything from me.

00:17:06After the storm, we relocated to Georgia and birthed my barbecue company, Chicago.

00:17:11G-A-U-X, which is kind of my homage to the world.

00:17:14I want to win this for my son, Dylan.

00:17:16He's four.

00:17:17I want him to see that coming from the bottom you can shake back.

00:17:19Don't give up.

00:17:20Dad's going to get back to the top.

00:17:22You know, I have the grit to really jump into the fire and make it happen.

00:17:27All right.

00:17:28Chris, nobody warned me about how tall you were.

00:17:30What's going on? How you doing?

00:17:31I feel like I'm looking up at you.

00:17:33I'm used to being in the tower in a situation.

00:17:35Understood.

00:17:36You have businesses with your brothers, right?

00:17:38Yes, ma'am.

00:17:38Brothers Barbecue.

00:17:39Brothers Barbecue.

00:17:40Are they all as tall as you?

00:17:41I'm actually one of the shorter ones, yeah.

00:17:44I know Chris from competition.

00:17:46He's like 6'8".

00:17:48He's a huge presence.

00:17:50This is a man that knows how to cook barbecue.

00:17:56Brothers Barbecue is in northern New Jersey and New York.

00:18:00We're representing North Carolina-style barbecue.

00:18:02That's where my family's from, and that's where my love and passion for barbecue started.

00:18:07You know, we've gone from a 1,500-square-foot shack to now having three restaurants.

00:18:12You know, I really want to win this for my brothers, for my son.

00:18:16I want to win this to, you know, set up a family legacy.

00:18:19But I'ma run it back for my hometown.

00:18:22I'm doing some smoked shrimp, some mom's dirty rice.

00:18:26Okay.

00:18:26You want to take a look?

00:18:28Mmm, leave that guy covered.

00:18:30Yes, chef.

00:18:31Three minutes left!

00:18:33Three minutes!

00:18:34This lamb has great bark, and I'm like, whew, man.

00:18:38Huge relief.

00:18:39Woo!

00:18:40I got my oysters frying, and I'm just working my grits.

00:18:47Almost forgot about this.

00:18:49Work the grits, chef.

00:18:49I cannot get my grits to really thicken up the way I want to.

00:18:52Come on, baby.

00:18:53One minute!

00:18:54One minute, hurry!

00:18:56Anybody got sesame seeds anywhere?

00:18:57I saw some black sesame seeds over here on the backside.

00:19:00It's alphabetical, Sarah.

00:19:01I don't know how to read.

00:19:05Got it.

00:19:06My God, my fingers are gonna burn off.

00:19:08Who stood out for you?

00:19:09I'm not gonna tell you.

00:19:11I tried.

00:19:1212 seconds to go.

00:19:13What the heck?

00:19:15That's ready, that's ready, that's ready.

00:19:16I've been cooking all.

00:19:18You've been eating.

00:19:20Yeah.

00:19:20I've been on my grind.

00:19:22You've been sleeping.

00:19:23You just talk.

00:19:24Yeah.

00:19:25I'm on my boat.

00:19:27I learned lessons don't take L's.

00:19:28I never learn.

00:19:30You got it, guys.

00:19:31Come on, let's go.

00:19:32Five, four, three, two, one.

00:19:37Time's up.

00:19:38Whoo!

00:19:39Good job, guys.

00:19:40Fun and time gets to you, huh?

00:19:41Nice job.

00:19:42You want to taste my broth?

00:19:44Yeah.

00:19:45It's spicy.

00:19:45It's got a little heat on it.

00:19:46Oh, my Lord.

00:19:47Oh, Lord.

00:19:48Have mercy.

00:19:49Wow.

00:19:50Flavor.

00:19:51This is just a treat to the Caribbeans.

00:19:54Oh, it's so hard.

00:19:56I'm feeling pretty good about my bowl.

00:19:58I know my barbecue sauce is money, and then I taste my rice.

00:20:02Oh, .

00:20:02How are you?

00:20:03All right, it's a little undergone.

00:20:06Here she comes, she's riding a horse

00:20:11With a whip in her hand.

00:20:14Buongiorno, Edith.

00:20:15What do we have?

00:20:16Buongiorno.

00:20:16So, I made for you today this tropical pineapple shrimp bowl.

00:20:22You're supposed, basically, to take the shrimps out of the skewer

00:20:27and mix it all, because here you used to mix this bowl, correct?

00:20:31Are you going to yell at us the entire season?

00:20:33Oh, no.

00:20:34I...

00:20:36I'm fine with it.

00:20:37Did you forget how it eats?

00:20:39I just want to know.

00:20:41There's one opportunity missed here.

00:20:43If you had taken this pineapple and then put it back on the grill and made this beautiful char,

00:20:48we'd be smelling the barbecue right now.

00:20:51Oh, this is cool.

00:20:54She approves barbecue.

00:20:55I'm looking forward to you yelling at me every day.

00:20:59How do you know she's going to be yelling at you?

00:21:01My strategy is not to say anything to the other captains.

00:21:04I don't want them to get in the way of my picks.

00:21:06I'm looking for potential, somebody that has good technique and their own point of view when it comes to barbecue.

00:21:12All right, Vinny from the block, what'd you make, kid?

00:21:14I made a teriyaki chicken rice bowl.

00:21:17This is Brooklyn cuisine?

00:21:19You know, Brooklyn has a little bit of everything, so yeah, we definitely go off a teriyaki chicken at least

00:21:23once a week in my house.

00:21:24I've never seen a fried egg cooked in sesame seeds before.

00:21:27I wanted to kind of jazz it up a little bit. I really do love the sesame flavor with the

00:21:30teriyaki sauce.

00:21:31Thank you, chef. Appreciate you.

00:21:33Okay, Raquel, what do you got for us?

00:21:34This is a grilled caldo santo broth with a crispy yuca and a grilled prawn.

00:21:38This is, to me, a really unexpected interpretation of barbecue.

00:21:42Yes, definitely.

00:21:43A lot of these recipes were passed down by my great-grandmother and meant to be cooked on open fire.

00:21:48I do high-end Puerto Rican food. Nobody else is doing it.

00:21:51We talk about Brazilian barbecue. We talk about Korean barbecue.

00:21:54Puerto Rican cuisine has not had its moment.

00:21:56I would love to see somebody be familiar with an alcapurria as much as they are with a taco.

00:22:01I grew up going to Puerto Rico and watching them dig a pit in the jungle and put a turkey

00:22:06in there.

00:22:06And 12 hours later, it was the best turkey that I've ever had in my life.

00:22:11Do you have a secret weapon?

00:22:13I am the secret weapon. I'm like, all this is the secret weapon. It's all in here.

00:22:19All right, Chef T. Tell us what you got.

00:22:22I prepared for you a seafood and grit.

00:22:24What are the grits made out of?

00:22:25Instant grits and then creamed corn.

00:22:28Mm-hmm.

00:22:29It needs to have these layers of different textures in order for the dish to be 100%.

00:22:32Is this the dish that you would want to eat?

00:22:35This is the dish I want to eat with five more minutes to tighten up the grits.

00:22:38I tried to kind of throw Bobby and Brooke off their game by not being very complimentary to the people

00:22:46who I kind of want.

00:22:47I can see how you would want to differentiate the creaminess of the grits with the creaminess of that sauce.

00:22:52I agree.

00:22:53Yeah.

00:22:53I don't agree.

00:22:55Okay.

00:22:57And it begins.

00:23:00Let go for it, guys.

00:23:02I'll be quiet.

00:23:05Okay, Morgan, what'd you make?

00:23:06I made y'all eggplant dip with spiced lamb and grilled carrots.

00:23:09How are your grilling skills?

00:23:11I'm like the resident grill master of America's Test Kitchen.

00:23:14So honestly, this charcoal grill was a little cooler than I wanted, so I was trying to use this Santa

00:23:17Maria.

00:23:17Why are you asking her that?

00:23:19You haven't asked anybody else that.

00:23:21I don't react to the other captains.

00:23:24Smart.

00:23:24That's fair.

00:23:25The only reason why I asked you about the grilling is because my carrots were really charred.

00:23:29Oh, okay.

00:23:30The baba ganoush is delicious, right?

00:23:32The smokiness, you get that.

00:23:34Good grilling skills on that bread.

00:23:38All right, Ton, can you tell us what you made?

00:23:40So I made a traditional Vietnamese dish called lemongrass steak ramicelli.

00:23:48Two, three bites, is that a good thing?

00:23:51Have confidence.

00:23:52It's you.

00:23:53I mean, you're...

00:23:53Doesn't matter.

00:23:55Yeah.

00:23:55When you were talking about Vietnamese barbecue, I think you were definitely able to present that.

00:24:02I appreciate that.

00:24:03And that's all that I'm going to say.

00:24:05Whoops.

00:24:06I know.

00:24:07Brooke holds her cards very close to her chest.

00:24:09She's very good at poker.

00:24:10I'm not.

00:24:11All right, Takari.

00:24:12So today we took her down to the bayou.

00:24:14We did a Creole dirty rice bowl.

00:24:17Your story of all the places that you have lived in, you can taste that right over here.

00:24:22I definitely appreciate it.

00:24:24Okay, Bob, what did you make?

00:24:26Grilled lamb tenderloin chimichurri bowl.

00:24:29I think when they say that you eat with your eyes first, all of these really vibrant colors,

00:24:34I think it makes it really inviting.

00:24:37All right, Sam, what did you do here?

00:24:38Chili rub tuna with southwestern ratatouille.

00:24:42What kind of chili?

00:24:42This is ancho chili, just some Mexican chili powder, and then just finished on the grill really, really quick.

00:24:48I want to say one thing.

00:24:49Yes, sir.

00:24:51When you say just in front of anything, there's no reason for us to get excited about it.

00:24:55I understand.

00:24:56And chilies are a big part of my life, and so I like dried chilies.

00:25:01Are they poblanos?

00:25:02There's poblanos in there.

00:25:04Yeah.

00:25:04There's a little bit of epazote, some cilantro, just to give it a little freshness.

00:25:07I just did it again.

00:25:08Just.

00:25:10It's all right.

00:25:10Now you'll think about it.

00:25:12I will.

00:25:13I got the greatest guy on the face of the earth giving me advice here.

00:25:16I mean, that's just an opinion.

00:25:19Rhonda, what do we have?

00:25:20So I gave you a ribeye Korean bulgogi bowl.

00:25:23The kimchi over here has got a lot of flavor, but I really do have this big piece of garlic,

00:25:28and that would have overtaken all of the beautiful flavors that you've created.

00:25:31Thank you so much.

00:25:32I appreciate y'all.

00:25:33All right, Blake.

00:25:34Hit us.

00:25:35All right.

00:25:35I did a grilled corn and black bean salad.

00:25:38What's the spice in there?

00:25:40There's a good bit of grilled jalapeno, and then a little bit of cayenne.

00:25:43It's spicy.

00:25:44Chris, what do you have for us today?

00:25:45I got a barbecue shrimp bowl with Mama's home-style country rice.

00:25:49Did you try the rice?

00:25:51It's crunchy.

00:25:52Yeah.

00:25:52In New York, we call it cocoon.

00:25:54We eat some of the crispy with the rice.

00:25:56That crispy is different than undercooked crispy.

00:25:59It is.

00:25:59I tried to sell it for you.

00:26:00But you know what?

00:26:01I applaud you for trying to spit it.

00:26:03I appreciate that.

00:26:03I appreciate that a lot.

00:26:04We gotta spit it.

00:26:06Thanks, guys.

00:26:07We have a lot to think about.

00:26:09We're gonna pick one brawler to win this whole thing, and that person will be able to pick the captain

00:26:15of their choice.

00:26:16At this point, I have no clue.

00:26:18I don't know if anybody likes my dish, but man, I really want this power.

00:26:25I need a drink, though.

00:26:34All right, it's time to announce who we thought had the winning dish.

00:26:39I know I personally was impressed with a technique that brought barbecue to a different world for me.

00:26:46The winner is...

00:26:54Raquel!

00:26:56That's our choice!

00:26:57Yeah!

00:27:00Thank you!

00:27:01The fact that you served us a barbecue dish, which was pretty much a sauce, so it was a very

00:27:08smart interpretation.

00:27:10And the flavor really hit home.

00:27:12Thank you so much, Chef.

00:27:14It's unbelievable.

00:27:15Like, as someone that's here to prove that Puerto Rico has a place in barbecue, it means the world.

00:27:20Okay, Raquel, who do you choose as your captain?

00:27:23Oh, my gosh.

00:27:24I came in here gung-ho.

00:27:26I was totally team Bobby, but now I don't know.

00:27:28My brain is going.

00:27:30I'm like, Bobby, Monique, Brooke, Monique, Bobby.

00:27:33Ugh!

00:27:34I, like, grew up on Bobby Flea.

00:27:36So did we all.

00:27:37It's okay.

00:27:38I know.

00:27:40Brooke, she has very similar flavor profiles to me, and she lives in Southern California.

00:27:45Ugh!

00:27:46You had a narrow, had a gun to shoot, time you pointed at me.

00:27:58I think I'm gonna go with Brooke.

00:28:00Yes!

00:28:03Oh, my gosh.

00:28:04Oh, my gosh.

00:28:05Oh, my gosh.

00:28:05Nice to meet you, for real.

00:28:06It's my first day.

00:28:08Let's win together.

00:28:08Let's do it.

00:28:10Why'd you choose Brooke?

00:28:11I'm just curious.

00:28:12I live in California, so I definitely know her work.

00:28:14I think that she has an exquisite palette, and I'm so excited to just have the opportunity

00:28:18to learn under her.

00:28:19I'm flattered.

00:28:21All right, so you can go to team Brooke.

00:28:23Sorry, Bobby.

00:28:24That's all right.

00:28:25All right, Monique, I'm gonna let you go next.

00:28:27I am going to go with Chef T.

00:28:32Thank you, Chef.

00:28:33When you said that I'm here for myself, I was like, yes.

00:28:36You are here to win.

00:28:38I appreciate that.

00:28:40Great job, T.

00:28:40I really wanted to work with Brooke, but Monique was definitely my next choice.

00:28:47She's a no BS chef.

00:28:48She says it like it is.

00:28:50This is nerve-wracking.

00:28:51It's really, it's crazy.

00:28:53For us, too.

00:28:54Oh.

00:28:55My first pick, I'm taking Tim.

00:29:00Yes.

00:29:01Tim, I'm picking you based on your experience both in barbecue and high-end cooking.

00:29:06Thank you so much.

00:29:07I really have been a Bobby Flay fan for a very long time.

00:29:11I go home from culinary school every day at 2.30 and then hot off the grill when Bobby Flay

00:29:15would come on.

00:29:16That's what I wanted to be.

00:29:17I wanted to be one of those guys who owned a fine dining restaurant and cooked and people thought were

00:29:23cool.

00:29:25Morgan.

00:29:26Great, awesome.

00:29:27Yay, I'm so excited.

00:29:28Thanks, Coach.

00:29:29Hi.

00:29:31Chris.

00:29:32Let's go, Monique.

00:29:34Team Monique.

00:29:35Monique won last season.

00:29:37Yeah.

00:29:37So I'm like, repeat Monique.

00:29:39Let's go, baby.

00:29:40Here, let's get it.

00:29:43My second pick is going to be Rita.

00:29:48Who's Rita?

00:29:49Who's Rita?

00:29:50Who's Rita?

00:29:51Who's Rita?

00:29:52What'd I say?

00:29:54Rita?

00:29:54What'd I say?

00:29:56Rita.

00:29:57Rita.

00:29:57Who the F is Rita?

00:29:59Rita, come on down.

00:30:01Rita is just a moment of being on a different planet.

00:30:06All right.

00:30:07That was good.

00:30:08My second pick is tongue.

00:30:10Whoa.

00:30:12You just confused tongue for Rita?

00:30:14Don't worry about it.

00:30:15This is your strategy.

00:30:19Tongue, I like the flavors of Vietnam.

00:30:21I think it's going to be amazing.

00:30:22Let's go, baby.

00:30:23Good job.

00:30:23Were you messing with me because you knew he was my next pick?

00:30:27Let's do it.

00:30:29Vinny, please come over to Team Brooke.

00:30:31Yay, Vinny!

00:30:33The chicken was delicious, and I also just kind of love your spunk.

00:30:37Thanks, Chef.

00:30:37I won't let you down.

00:30:38Appreciate you.

00:30:39I think I've got to bring it home.

00:30:41Blake, it's all about Tennessee.

00:30:44Good job.

00:30:44Really look forward to an honor.

00:30:46Eat it.

00:30:47Oh, thank you.

00:30:48I want to learn Italian.

00:30:50Let's go.

00:30:51I think the only thing I'm missing is Bob's 301st competition win.

00:30:58Yeah, Bob!

00:30:58Woo!

00:30:59Thank you, Brooke.

00:31:00Thank you, Chef.

00:31:02I'm just like, all right.

00:31:04That's one.

00:31:05That's two.

00:31:06That's three.

00:31:07Help me understand.

00:31:08I don't get it.

00:31:09I don't get pickle ass in nothing.

00:31:11This is such a tough choice.

00:31:14Dakari, I would love for you to be a part of my team.

00:31:17Appreciate it.

00:31:18Good job, Chef.

00:31:19Appreciate it.

00:31:20We're gonna make it happen.

00:31:21All right, Branda.

00:31:22Me and you, baby.

00:31:23You stuck with me.

00:31:24Let's do this.

00:31:24You ready?

00:31:25Let's do it.

00:31:25Let's go.

00:31:26Let's do it.

00:31:27Let's go, Branda.

00:31:29You know, by default, I'm on Bobby's team now.

00:31:32But there's some emotions happening.

00:31:34I have a little bit of imposter syndrome.

00:31:37I want to prove that I'm worthy of being here.

00:31:39Let's go.

00:31:40Let's go.

00:31:40Oh, my God.

00:31:42You guys, I'm so stoked to have all four of you.

00:31:45I won the lottery.

00:31:47Let's go.

00:31:47All right, guys.

00:31:48Let's go.

00:31:49You ready?

00:31:49Let's do it.

00:31:50Yeah.

00:31:50We got some Texas here.

00:31:51We got some Italy here.

00:31:52We got some Vietnam here.

00:31:54That's the kind of thing that can separate us.

00:31:56What are we here to do?

00:31:57Win.

00:31:57Come on, bring it in.

00:31:58Come on, guys.

00:31:59One, two, three.

00:32:00Win.

00:32:01All right.

00:32:02You ready to meet the season's judges?

00:32:04Absolutely.

00:32:05Yeah.

00:32:06Let's get it.

00:32:06First, you know him and you love him.

00:32:08Please welcome the man that brings the glam to the grill,

00:32:12Mr. Carson Kressley.

00:32:15Oh, my gosh.

00:32:16That's me.

00:32:18Hello, barbecue-ties.

00:32:21Yes, honey.

00:32:21Out walks Carson, the funniest person that's ever walked the earth.

00:32:26Work it.

00:32:27Work it.

00:32:28Wait, I think I know her, but I'm not speaking to her.

00:32:31Um, hi, everybody.

00:32:34Hey, Carson.

00:32:35So while this might not be my first rodeo, we have two new faces joining us this season.

00:32:42Okay.

00:32:43Three if you noticed my mini facelift.

00:32:46Thank you so much.

00:32:49First up, she's not only a world-class chef, she's a competition veteran, a seasoned judge,

00:32:55and a podcast host.

00:32:57Chef Adrienne Cheatham!

00:33:06Woo!

00:33:09Hey guys!

00:33:11Adrienne is a beast!

00:33:14She is one of the top females in this industry right now.

00:33:18I actually got her to sign her cookbook for me.

00:33:23Adrienne knows her stuff.

00:33:25Oh, it's exciting.

00:33:26That is exciting.

00:33:26The third member of our esteemed judging panel

00:33:29knows a ton about barbecue competition,

00:33:32and specifically this competition.

00:33:34Wow. Oh, boy.

00:33:35Interesting. Mm-hmm.

00:33:36Please welcome the season three winner of Barbecue Brawl

00:33:41and owner of Big Lee's Barbecue...

00:33:43Rashad. Rashad.

00:33:46Rashad Jones.

00:33:47Yeah. Awesome.

00:33:49Full circle, mommy.

00:33:52Here he is.

00:33:54Yelling back, baby.

00:34:00Big Lee's baby.

00:34:02I've been following him since he's been on the show,

00:34:04and he's doing incredible things.

00:34:06Yes.

00:34:08Oh, you brought your banner.

00:34:10He takes that everywhere.

00:34:11Let's go.

00:34:12I remember when we gave you that banner, Rashad.

00:34:16Boy, how the tables have turned.

00:34:19All right, brawlers, your nervous energy's probably bubbling

00:34:22all over the place, but if you want your life to change,

00:34:25you're going to have to quiet all the noise inside

00:34:27and cook the best barbecue you've ever cooked in your life.

00:34:31Yes, chef.

00:34:31Great advice.

00:34:32Yes, chef.

00:34:33Just think one of you standing here today

00:34:35is going to be our next master of cue.

00:34:38Right here, baby. Let's go.

00:34:40Yeah.

00:34:41This season, it's a whole new ballgame.

00:34:48And captains.

00:34:50Oh, captains, my captains.

00:34:53This season, you are mentors and sous chefs only.

00:34:57So you won't be making your own dishes.

00:34:59It's all about the brawlers.

00:35:02Things are sort of being tossed upside down.

00:35:04The brawlers are going to have to really rely on themselves

00:35:07in order to shine.

00:35:09This is all new territory.

00:35:10In this first team brawl, we really want to see

00:35:13how you guys cook perfectly executed proteins

00:35:16in a short amount of time.

00:35:1930 minutes to be exact.

00:35:21Okay. Whoa.

00:35:22I can't even infuse smoke into cereal in 30 minutes.

00:35:26Like, what do you mean, 30 minutes?

00:35:29So listen up, barbecuties.

00:35:31You'll have 30 minutes to create a feast

00:35:33inspired by Adrian and Rashad's favorite dishes.

00:35:37For me, nothing beats barbecued smoked duck breast

00:35:41and double-cut lamb chops.

00:35:44Okay.

00:35:45For me, it is grilled scallops and skirt steak, baby.

00:35:49Okay.

00:35:50Nice. Let's go.

00:35:51It's a quick cook.

00:35:53Yeah.

00:35:53Now, each of you will have to take responsibility

00:35:56for one protein.

00:35:58Okay. So here comes the not-so-fun part.

00:36:00Oh, boy.

00:36:03After we taste your feast,

00:36:04we're going to pick one team that is safe from elimination.

00:36:07Yeah, we need that.

00:36:08Okay.

00:36:09Let's get that out of the way.

00:36:10Just win.

00:36:11The bottom brawler from each of the two bottom teams

00:36:13will go head-to-head in an elimination challenge.

00:36:17Ooh.

00:36:19From there, we'll determine who's safe

00:36:20and who's going home.

00:36:22Oh, boy.

00:36:23Oh, boy is right.

00:36:24Head-to-head elimination challenge every week.

00:36:27Oh, my gosh.

00:36:28I was already picked last.

00:36:30I sure don't want to be in the bottom again.

00:36:32Cook like your life depends on it, because it does.

00:36:38Are y'all fired up?

00:36:40Woo-hoo!

00:36:41Your 30 minutes starts right now.

00:36:44Go, go.

00:36:44We're going for the win.

00:36:45Let's go.

00:36:45You ready so let's begin.

00:36:47Good luck.

00:36:48And they're off.

00:36:50Woo!

00:36:51Look at that lady, Judge.

00:36:52She's just slowly ambling over.

00:36:55She must be really confident.

00:36:56These captains don't have anything to do.

00:36:58Miss Monique, I'm not finding bourbon at all.

00:37:01I'll get you the bourbon.

00:37:02Get out of my way!

00:37:03All right, so this is pretty weird for me seeing Brooke actually

00:37:06being a team captain.

00:37:07Right.

00:37:08She's normally sitting right here.

00:37:09I'm so glad I got to take her seat, though.

00:37:12Judging, I'm thrilled that you're here.

00:37:14We love Brooke.

00:37:15Yes.

00:37:15And she has, like, the most incredible palate.

00:37:17She'll be like, is there one caraway seat in here?

00:37:20Like, she can taste everything.

00:37:22I know this competition probably better than most.

00:37:25The only person in this room who's been here more than I have

00:37:29is Bobby.

00:37:29I think my odds are pretty good here.

00:37:32OK, Adrienne.

00:37:33So you chose scallops and skirt steak.

00:37:36Yes.

00:37:36Was that a bit of a test to see if they can, like,

00:37:40get the smoke in there or not overcook?

00:37:42A little bit of both.

00:37:43When you cook them properly, they're both delicious,

00:37:47and they're both really easy to mess up.

00:37:49I love that you're a little devious.

00:37:51In the barbecue world, we always say,

00:37:53you should be able to cook virtually anything in a vessel

00:37:56with smoke and fire if you're a true pit master.

00:38:02So you're doing skirt steak?

00:38:04Yeah.

00:38:04You're doing the lamb chops.

00:38:06The double-cut lamb chops.

00:38:06You're doing the duck breasts.

00:38:07Yes, sir.

00:38:08And you're doing scallops.

00:38:09No, Rashad and Adrienne, it's their first time judging.

00:38:11So I'm like, are you really wanting to impress them?

00:38:13I know they're looking for flavor.

00:38:15They want it to be punchy.

00:38:16And I know I can get that done with this lamb rack.

00:38:19I'm making an espresso-rubbed lamb chop with a grilled tropical pico de gallo.

00:38:25I want to represent Puerto Rican flavor.

00:38:27So getting all these tropical fruits on here.

00:38:30I have been called the queen of flavor before.

00:38:32Who called you that?

00:38:34Who called you that?

00:38:35A chef on a show.

00:38:37Chef on a show.

00:38:38Vinny is like, might have known him in a past life.

00:38:41I think our energies match.

00:38:43I think he's a joy to be around.

00:38:45Lamb chops are on, chef.

00:38:46But I still have to remember, he's my competition.

00:38:48I have scallops.

00:38:50I think I'm going to do just a quick sear on them.

00:38:52I have a lot of experience cooking scallops.

00:38:54My son loves scallops.

00:38:56My son is 10 years old.

00:38:57His name is Vincent Manguel, Vincent Nicholas.

00:39:00Every first son has been named Vincent since I think like the 1700s on my father's side of the family.

00:39:06So I'm Vincent the fifth and my son is Vincent the sixth.

00:39:10And his son better be Vincent the seventh.

00:39:12There's never too many Vinnies out there.

00:39:15I'm going to get one of the cookers over there nice and hot.

00:39:17And we'll go from there.

00:39:19I'm here representing the long line of Vincents because I love my family.

00:39:25Love those .

00:39:28I feel great about being on team Brooke.

00:39:29This is the best team that we could possibly have had.

00:39:32I have an important update.

00:39:34Ooh, talk.

00:39:34This is so juicy.

00:39:36Spill the tea.

00:39:37Here's the tea.

00:39:39Bobby and Brooke are two of the most competitive people I know.

00:39:43But here's the plot twist, everybody.

00:39:45If you read People Magazine, you might know that Bobby and Brooke are dating.

00:39:49I mean, I'm still very confused that's true.

00:39:53If Bobby was going to date one of the judges, why it wasn't me.

00:40:01I'll do scallops.

00:40:02I want to do like the grilled with the orange zest.

00:40:05Okay.

00:40:05I was thinking duck press.

00:40:07Okay, I'll take the lamb.

00:40:08I love it.

00:40:09Do like a hoisin creole sauce.

00:40:10Do we need to make like a side with it?

00:40:12It's 30 minutes.

00:40:13It is 30 minutes.

00:40:13Don't.

00:40:14Don't overthink it.

00:40:15Keep this concise.

00:40:17Perfectly executed proteins.

00:40:19That's what they're looking for.

00:40:19Okay.

00:40:19Barbecue in 30 minutes.

00:40:21There's really no room to breathe for the brawlers.

00:40:24Like they have to be on their game.

00:40:25There's no cruise control at all here.

00:40:32How are you going to cook your lamb chops?

00:40:33So I was going to cook them whole.

00:40:35You think I should cut them first?

00:40:36Cut them.

00:40:36Cut them?

00:40:37Cut them so each one has some crust on it.

00:40:39Okay.

00:40:39All right.

00:40:39To me, that's the move.

00:40:40You know what I'm saying?

00:40:40Thank you very much.

00:40:42Okay.

00:40:42So examples of how I mentor is obviously making sure that they are,

00:40:47they're always tasting the food, making sure that they're taking an approach that makes sense to

00:40:51them as opposed to what they think the judges might want.

00:40:54Bobby has won four out of the last six seasons.

00:40:57I mean, enough said, right?

00:41:00I am making a play on Peking duck.

00:41:02I'm going to season the duck with some smoked salt, some five spice, and some garlic.

00:41:07I took Rashad's favorite protein.

00:41:09You know, you got to render that skin, right?

00:41:10Yes.

00:41:11Because I can't wait for him to give me that validation as a barbecue pit master.

00:41:17We always go home with a win.

00:41:18We always go home with a win.

00:41:19Ah, let's go.

00:41:20Let's do this.

00:41:20Who wants to do what?

00:41:21I would feel best with duck out of the rest.

00:41:24Duck?

00:41:24Okay.

00:41:24I'll take the scallops.

00:41:25Scallops.

00:41:26Fantastic.

00:41:26Maybe doing like a peach barbecue sauce.

00:41:28Rashad said that he loves a double cut lamb chop.

00:41:32Bro, so do I.

00:41:33I'm going for the lamb chop.

00:41:35I'm thinking the lamb.

00:41:36All right, I'll take lamb.

00:41:37I'm thinking offset, start it.

00:41:39I'm doing lamb.

00:41:40There was a little bit of friction between T and Dakari.

00:41:43Both of them wanted the double cut lamb chop.

00:41:45Okay, skirt steak then.

00:41:47I'll take the scallops.

00:41:48Sorry, not sorry.

00:41:50We'll hug it out later.

00:41:51Do you guys have everything?

00:41:52I'll get you as much as you want.

00:41:54Mani, can I get some butter please?

00:41:55Butter?

00:41:56Yes, chef.

00:41:56Chef, why are you over there?

00:41:57Can you bring the bacon, bacon, bacon, bacon?

00:42:01I'll bring home the bacon.

00:42:02Thank you, chef.

00:42:04Hello.

00:42:04You guys look so good.

00:42:06I love your jacket.

00:42:07Am I frustrated that I can't jump in and make something?

00:42:10Yes, absolutely.

00:42:11I'm not the person who takes the back seat, but you know what?

00:42:15I'm getting my exercise in.

00:42:16Chef, can I get some olive oil, please?

00:42:18Olive oil?

00:42:19Chef, if you get a chance, can you grab me some limes?

00:42:21Mascarpone cheese and beef tallow, please.

00:42:23Coming right up.

00:42:24I've been running a lot to the pantry.

00:42:26They're like, oh, I need this.

00:42:27And I'm like, why can't all of you tell me at the same time?

00:42:29Here.

00:42:30Thank you, chef.

00:42:31Butter, bacon, butter.

00:42:34I'm going to make an all-spice crusted lamb chop with bacon and chamoula vinaigrette.

00:42:38This is Rashad's favorite protein, and I'm hoping that I can deliver.

00:42:41I really love warm, earthy spices.

00:42:44So I'm using some all-spice cinnamon.

00:42:48And then it's just getting it cooked to that point where I get that char that I'm looking for.

00:42:55Control the fire, guys.

00:42:56I've got to live right on the edge because one way it's burnt, the other twist, it's perfect.

00:43:04Blake, how are you doing?

00:43:05Doing well, doing well.

00:43:06Making a smoked and obviously a crispy-skinned duck breast here.

00:43:11I'm going to do like a succotash to serve on the side.

00:43:14I grew up duck hunting in West Tennessee.

00:43:16Remember flavors.

00:43:17Yes, ma'am.

00:43:19Blake, he's a very good guy.

00:43:21He's got that Tennessee accent.

00:43:23Oh, yeah.

00:43:24Yes, ma'am.

00:43:25Yes, ma'am.

00:43:27Yes, ma'am.

00:43:28He's a good old boy over there.

00:43:31Is that OK?

00:43:32Yes, ma'am.

00:43:32I actually grew up in a very small rural town.

00:43:36We've got two stoplights proteins going on.

00:43:41I'm just, you know, like a barbecue guy from the backwoods.

00:43:44But I think it would probably be a mistake to underestimate me.

00:43:50My staff and I have been honored by Texas Monthly, as well as Southern Living Magazine's best

00:43:56new barbecue joints.

00:43:57I'm here to prove, despite my being from a small town in the South, I do have a breadth

00:44:02of knowledge that would surprise you.

00:44:05You are looking at the youngest ever master of cute.

00:44:17So you chose the double cut lamb chop.

00:44:20Correct.

00:44:20And the duck breast.

00:44:21Why did you choose those?

00:44:22Duck breast is very, very easy to mess up.

00:44:26There's a huge fat cap just beneath that skin.

00:44:28So we're going to need to be able to see some really intelligent technique.

00:44:32And then the double cut lamb chop.

00:44:34It is thicker.

00:44:35So you could maybe undercook it.

00:44:37You can totally undercook it.

00:44:38With this type of meat, I want to see the technique where they're going low

00:44:42in the beginning with their temperature.

00:44:44Then I want to see them finish it hot and fast.

00:44:46So we get smoky notes and we get fiery chard notes as well.

00:44:51As my whole lamb is like, the egg is like so screaming hot.

00:44:57You okay over there with the fire?

00:44:58Right behind, right behind, right behind.

00:44:59So I'm going to move the lamb to the Santa Maria so I can just kind of like watch it,

00:45:05babysit it.

00:45:06The fire, try to take control.

00:45:11Everything in this competition is based around fire management.

00:45:15So you can't take the heat, stay out the kitchen.

00:45:17Woo!

00:45:1920 minutes!

00:45:20Let's go!

00:45:21Head!

00:45:26All right, well, I have an empty station here.

00:45:28If anybody needs a hand with anything, happy to help.

00:45:32Oh, I did hear someone looking for that bourbon.

00:45:35I need a drink of it.

00:45:36That's why.

00:45:37My strategy here is to curate the perfect team dynamic.

00:45:40I mean, I'm not going to say that this competition is all about me this year.

00:45:44I think we want her to win as much as she wants us to win.

00:45:48But my goal here is to show that I deserve to be here and that I'm a valuable addition

00:45:54to the captain's world.

00:45:56I'm so excited to be on team Brooke.

00:45:57I feel like I've been like a fan of Brooke's stuff and I, she's like a,

00:46:01I don't know if I'm allowed to say badass.

00:46:03Yeah, you are.

00:46:04Okay.

00:46:04You absolutely are.

00:46:05Okay.

00:46:06I'm going to say that's a yes.

00:46:08I work at a test kitchen.

00:46:09I like am used to cooking for like home cooks, which is awesome.

00:46:12But I think that like, um, it's really nice to get to cook with someone who's like a little

00:46:16more chefy than I am.

00:46:19I'm an executive food editor at America's Test Kitchen, which means I've done it all.

00:46:23I have developed recipes.

00:46:24I've written a cookbook and I produced my own barbecue TV show.

00:46:28I think my biggest strength is just the diversity of knowledge I have.

00:46:31I mean, I've studied everything from the history of barbecue to the regionality of

00:46:34barbecue to the technique of barbecue.

00:46:36So I feel like there's no one more studied for this competition than me.

00:46:39In order to be a recipe developer, you have to be super detail oriented.

00:46:43So my barbecue brain will probably be a lot different than some of the other pitmasters here.

00:46:48I think I'm going to be really technical, a little scientific, so they should look out.

00:46:56You got garlic.

00:46:57You're good.

00:46:58Okay.

00:46:58Morgan is marinating a skirt steak, which I think is the best way to do a skirt steak.

00:47:03And Bob seems really comfortable with a duck breast.

00:47:05I'm just working on getting these duck skins rendered properly so that I can cook them

00:47:12and get a little smoke and fire at the same time.

00:47:14So I know from working with duck in the past that some sweet notes will work well.

00:47:19And I want to showcase that I'm a barbecue pit master.

00:47:22So I want to make a barbecue sauce.

00:47:26Hello.

00:47:27Now, what are you doing over here?

00:47:28I am doing an apricot bourbon barbecue sauce.

00:47:32You can have a little.

00:47:33Yeah, of course.

00:47:33You can have whatever you like.

00:47:35So early, Monique?

00:47:36Woo-hoo!

00:47:37Sheesh.

00:47:37Rough day.

00:47:39I mean, Brooke, competing against you, that always drives me to drink it.

00:47:44All right.

00:47:44I know.

00:47:45That's what it is.

00:47:47I do this kind of orange skirt steak crostino in Italy.

00:47:52Flavor of the skirt steak is very rich.

00:47:55And the orange brings that a little bit of acid that pops up in your mouth.

00:48:02Bobby, did you turn the steak?

00:48:04Can I turn it?

00:48:05No, no, no, no.

00:48:05It was just a question.

00:48:07I didn't touch it.

00:48:08No, no, no.

00:48:08That's okay.

00:48:08Okay, okay.

00:48:10Edith, our international traveler, used to work in fashion.

00:48:14And, Carson, I think she actually has her own line of leopard print smokers.

00:48:19Oh, no.

00:48:20How Dolce and Gabbana.

00:48:22I know, right?

00:48:22You think it, you think it, you know.

00:48:24I think that the other brawlers will look at me and think,

00:48:29you know, an Italian doing barbecue, that is impossible, man.

00:48:35But I'm obsessed with drilling, smoking, and everything barbecue.

00:48:41Today, I am the owner of my own brand, Miss Barbecue Italy.

00:48:45And I am a content creator and influencer for many brands of barbecue.

00:48:52And I come here, of course, to bring a fresh, new flavors, a fresh, new attitude.

00:48:58I'm ready to be master of Q.

00:49:05So scallops with what?

00:49:06I'm gonna do like a little garlicky wine and a little peach.

00:49:11So it has a little bit of like flavor and it kind of just says southern girl.

00:49:14I don't want to piss Bobby off.

00:49:16Bobby's like, don't do a side.

00:49:17You don't need a side.

00:49:18Who needs a side?

00:49:19That was Bobby Flay, by the way.

00:49:20But who eats a scallop by itself, you know?

00:49:24She needs something else on that plate.

00:49:26You need some smoky flavor.

00:49:27You have to make sure that something is grilled or smoked.

00:49:30Hey, what's up?

00:49:30Hey, how you doing?

00:49:31Just coming to see how, how's your team coming along?

00:49:33Uh, we got some really good dishes.

00:49:35Tonga's doing a really cool play on Peking duck.

00:49:37We got some lamb and mushrooms over here.

00:49:38Nice.

00:49:39Some skirt steak.

00:49:40And then some scallops with peaches and white wine.

00:49:43Sounds great.

00:49:44How does it feel to be on this side?

00:49:45Oh, man.

00:49:46Cooking is, is what we all do, right?

00:49:48But to not have the pressure of having every single aspect of what you do be judged,

00:49:52it feels good.

00:49:53Exactly, exactly.

00:49:58Got one duck breast.

00:49:59Repeat, Monique.

00:50:00We got it.

00:50:01Let's go.

00:50:02Behind you.

00:50:03Hey, hello.

00:50:04Dakari, how are you doing?

00:50:05I'm welding yourself.

00:50:06Good.

00:50:06What are you working on?

00:50:07I'm working on some skirt steak.

00:50:08I'm going to do it with a little bit of candy carrot.

00:50:10And we're going to do a home-style mascarpone and garlic potato.

00:50:13I'm here for it.

00:50:14I'm going to get you back at home, right?

00:50:15Yes.

00:50:16Yes.

00:50:16This seems amazing.

00:50:18It smells so good.

00:50:20Yeah, we're locked in.

00:50:21Ready to make it happen.

00:50:22Hey, what's up, Chef?

00:50:23How are you doing today?

00:50:24I see some beautiful scallops.

00:50:25Yep.

00:50:26So I'm making a grilled scallop.

00:50:28Nice peach jalapeno salad.

00:50:29It's kind of sitting beneath it, you know?

00:50:31Heck yeah.

00:50:31I'm going to go simple, but big on both flavors.

00:50:33I like it.

00:50:34I like bold.

00:50:35Let's do it.

00:50:36Let's get to it.

00:50:37Behind you, Chef.

00:50:38Sorry.

00:50:38T, keep an eye on your lamb chops.

00:50:41Yes, Chef.

00:50:42Right behind?

00:50:43A bit.

00:50:44What the ?

00:50:46He wants the charred, not burnt.

00:50:49Uh, Chef, I think I just my lamb.

00:50:52This is not good.

00:50:55Ooh, that was a lot of smoke.

00:50:57Oh, that was a lot of smoke.

00:51:06Guys, Chef T's lamb is literally on fire.

00:51:09I don't think that's supposed to happen.

00:51:11No.

00:51:12Are you OK?

00:51:13Uh.

00:51:14Take it out.

00:51:15Take it out right now.

00:51:17Oh.

00:51:18I left it for two seconds.

00:51:20Oh my gosh.

00:51:21This is like so stressful.

00:51:23The bottom two chefs on the two losing teams have to go head to head.

00:51:27I just don't want it to be me.

00:51:29I'm going to let it rest.

00:51:31And then I'm going to cut it open.

00:51:33And let's see what happens.

00:51:36Ten minutes, guys.

00:51:37Let's go.

00:51:37Let's get this done.

00:51:44Just make sure you're giving yourself enough time to rest that steak.

00:51:48Oh, they're pretty.

00:51:51Chef Brooke.

00:51:52Yes.

00:51:52Check this out.

00:51:54Oh, damn.

00:51:54You got some good color.

00:51:56Is that espresso?

00:51:57Que linda.

00:51:58Those are gorgeous.

00:51:59Oh, look at that.

00:52:00Oh my god.

00:52:00Hello.

00:52:01Oh, look at that.

00:52:03Uh, visitor.

00:52:03Well, look at her.

00:52:05Almost as pretty as your facelift.

00:52:08You're welcome.

00:52:08These are the double cups.

00:52:09They're done.

00:52:10Yeah, I don't want them to get too soft.

00:52:11Yeah, yeah, yeah.

00:52:11OK.

00:52:12She's very bossy, isn't she?

00:52:13No, I love it.

00:52:14It's why I picked her.

00:52:14You can't talk crap about her.

00:52:16I picked her.

00:52:17Tell me what you are going to be making.

00:52:19Come on over.

00:52:20I'm making a tropical pico de gallo.

00:52:23So we've got mango, pineapple, papaya.

00:52:26So what would you say your special superpower is?

00:52:29Being able to just do it.

00:52:31Right.

00:52:31Do it.

00:52:32Do it well.

00:52:32Do it quick.

00:52:33We cook for usually like 200 people or over.

00:52:35OK.

00:52:36So I know how to move really fast and execute stuff well.

00:52:38And I also have four quick kids, so.

00:52:40Wow.

00:52:41OK.

00:52:41Yes, sir.

00:52:42So they're going to be watching.

00:52:43They are.

00:52:44So I'm so excited.

00:52:44Say hi to them.

00:52:45Hi, babies.

00:52:46Hello.

00:52:47All right.

00:52:48Good luck.

00:52:48Thank you so, so much.

00:52:50Have fun.

00:52:50I am.

00:52:51Vinny.

00:52:52Hi.

00:52:52My Brooklynite.

00:52:53What's up?

00:52:54Yeah, Brooklynite.

00:52:55I'm coming over here.

00:52:55How are you doing?

00:52:56I'm going to come talk to you.

00:52:57All right.

00:52:58I'm over here now.

00:52:59So we're grilling a little scallop.

00:53:00Yeah, but the girl's not hot enough.

00:53:02I'm concerned.

00:53:02I think I need a little bit of oil.

00:53:04I'm going to let you get to that.

00:53:05Yes, that'd be great.

00:53:06And carry on.

00:53:09OK?

00:53:10We'll talk later.

00:53:10Yeah, good luck.

00:53:11We'll talk about Brooklyn later.

00:53:12Don't it up.

00:53:13I'm trying not to it up.

00:53:14Don't worry.

00:53:17Fell out the saddle a few times.

00:53:19Had to get back on.

00:53:20Got up on my grind.

00:53:21Make sure you check for seasoning.

00:53:23Salt and pepper on everything.

00:53:25Could you try the steak?

00:53:27Yeah.

00:53:28In a competition like this, you have to season the food.

00:53:30I don't care if it's barbecue or you're sitting down at a 10

00:53:33course three-star restaurant.

00:53:35Like, to me, that's the most important thing.

00:53:37Maybe more.

00:53:39It's a huge challenge for me to adapt my flavor profile

00:53:44to the American one because when I try things,

00:53:47I feel that they are too salty, too much.

00:53:50So for me, it's not easy to say they are good.

00:53:54You know what I mean?

00:53:57So, finger crossed.

00:53:59These scallops are pretty.

00:54:01So I've got these beautiful scallops, beautiful peaches.

00:54:06And I'm like, but wait, it needs more.

00:54:10I grab a potato, and I'm shredding for my life.

00:54:15Bronca's probably feeling a lot of pressure

00:54:16because she got picked last.

00:54:18Oh, that's the worst.

00:54:18So she's looking a little flustered.

00:54:20Having a flashback to middle school.

00:54:22Yeah, right.

00:54:22OK, I'll be all right.

00:54:23I'll be all right.

00:54:25Let's go.

00:54:28I am talking to the lamb.

00:54:30So I quickly cut my double chops down.

00:54:33I reassess.

00:54:34My lamb has good char on it, but my lamb is not cooked.

00:54:40I just had to sare it on one side,

00:54:41which is likely the presentation side, so it looks dark.

00:54:44So I'm not really too thrilled with it right now.

00:54:46Keep an eye on that.

00:54:46That's the most important thing.

00:54:47Yes, Chef.

00:54:48OK.

00:54:49Five minutes, guys.

00:54:50Five minutes.

00:54:51Heard.

00:54:51Mini, let's do this.

00:54:53We're about to win this.

00:54:54Yes.

00:54:55Team Mini, repeat Mini.

00:54:56Let's get it.

00:54:57Let me hear that.

00:54:59Keep quiet over there.

00:55:00Mini, pipe down over there.

00:55:01Let's go.

00:55:02Three and a half, guys.

00:55:04You should be plating right now.

00:55:15I have your plates out.

00:55:17Got some color on them.

00:55:18I think perfectly cooked, Chef.

00:55:19Love it.

00:55:20A seared scallop should have a beautiful kind of crusted brown

00:55:23top, and I'm not seeing any of that.

00:55:2630 seconds, brawlers.

00:55:2830 seconds.

00:55:29My gosh.

00:55:30Come on.

00:55:31Come on.

00:55:31Literally plate.

00:55:33Everything on the table.

00:55:35Nice and simple.

00:55:36That's the key.

00:55:39A leaf?

00:55:40Yeah, like pretty.

00:55:42Come on.

00:55:43Come on.

00:55:44Let's go.

00:55:458, 7, 6, 5, 4, 3, 2, 1.

00:55:52All right.

00:55:53OK.

00:55:54Good job.

00:55:55OK.

00:55:55You took a good job.

00:55:57Yeah.

00:55:57You took a good?

00:55:58Sell it.

00:55:59Sell it as char.

00:56:00I couldn't get that grill hot, Chef.

00:56:01I'm sorry about that.

00:56:02Yeah, no, I know that.

00:56:03They're cooked.

00:56:04I couldn't get the grill hot.

00:56:05You just couldn't get the char on the outside.

00:56:06I couldn't get the grill hot enough.

00:56:07I think that's going to be the only thing I'm going to say.

00:56:10I know how to cook scallops.

00:56:12Know how to cook scallops.

00:56:15I swear.

00:56:16I just did.

00:56:17It was a bad.

00:56:17It was a rough day.

00:56:19Brutal.

00:56:33All right.

00:56:34First up, team, she abandoned me.

00:56:36I mean, team Brooke.

00:56:37Ah, get over it.

00:56:38Team Brooke.

00:56:38OK.

00:56:39Where should we start?

00:56:40I can start.

00:56:41So I did some citrus and soy marinated skirt steak,

00:56:45and then I did an avocado and grapefruit salad.

00:56:48Morgan, the cook on the skirt steak, you nailed it.

00:56:51It's like the perfect amount of like mid-wear plus.

00:56:54That's exactly what I want.

00:56:55So you get all of the connective tissue kind of broken down

00:56:57because it's the diaphragm.

00:56:59Yeah.

00:56:59So there are a lot of very thin connective tissue

00:57:01that if you undercook it or overcook it, it's a mess.

00:57:05I didn't need to know that.

00:57:08Yeah.

00:57:08Great cook.

00:57:09I know it's not a luxe cut, but it's so buttery

00:57:11because of the way you treated it.

00:57:14I'm next on the line there.

00:57:15Just go down the line.

00:57:16Yeah.

00:57:17I gave you a grilled duck press with an apricot barbecue sauce.

00:57:21Bob, I like the direction you decided to go on with this dish.

00:57:23With barbecue cuts, sometimes you can cut something too thick

00:57:26or too thin.

00:57:27You've got the perfect quarter inch cut.

00:57:29For me, the fat to meat ratio is really good.

00:57:32Great job.

00:57:33Thank you very much.

00:57:34All right.

00:57:35Who is next?

00:57:36So this is a double cut grilled lamb chop with a tropical pico de gallo.

00:57:42Carson's dancing.

00:57:43When Carson moves his hips, you know it's a good sign.

00:57:46His hips don't lie.

00:57:48Okay.

00:57:48I love that you've got a great crust on here.

00:57:50That's my favorite part of any kind of lamb chop.

00:57:52And I think this tropical salsa is a really nice compliment to the richness of the meat.

00:57:58Thank you so much.

00:57:59Raquel, I told you guys that lamb chops was one of my favorite dishes.

00:58:03You know, it's something that brings me back home.

00:58:04You've got the perfect cook on that.

00:58:06Oh, thank you.

00:58:07Incredible flavor.

00:58:08The seasoning is phenomenal.

00:58:09You nailed both.

00:58:11Oh, thank you.

00:58:12Yeah, I'm going to take this one to go.

00:58:14Okay.

00:58:15I'll grab you a box.

00:58:16Okay.

00:58:17Oh, I didn't even know you worked here.

00:58:20All right, we have some scallops.

00:58:23So I have a sumac scallop with a little bit of fennel

00:58:25and citrus salad and a little bit of grilled corn in there.

00:58:29To me, if I received this plate, I wouldn't know that it was done in a barbecue setting.

00:58:33Like, I'm looking for that char on the scallops and it's not there.

00:58:36The scallop is such a blank palette, and you can go in so many different directions.

00:58:42You could have added a little more for me.

00:58:43Heard that, Chef.

00:58:45Well, we're going to scamper out of here.

00:58:47Delightful seeing everybody.

00:58:48Thank you so much.

00:58:51Really great job.

00:58:54Sucks.

00:58:55Honestly, you know what?

00:58:57We knew that the scallops needed a harder steer.

00:59:01The only way that I'm going to be safe today is if my team as a whole wins this one

00:59:05for me

00:59:06and keeps me out of the elimination.

00:59:08Oh gosh, we've got to stop meneating like this.

00:59:10I know.

00:59:11I've missed you.

00:59:13I've missed you too.

00:59:14It's been a whole year, champion.

00:59:16I know, I know.

00:59:17So, who wants to start?

00:59:19We'll start with the scallops.

00:59:21Okay.

00:59:22Yes.

00:59:23So, I have some barbecue scallops with a peach jalapeno salad and an apricot peach barbecue glaze.

00:59:29I love the buttery, the rich texture of your scallop.

00:59:33Thank you, Chef.

00:59:34And I love that Adrian picked it because a true pit master should know how to nail that.

00:59:38The sauce is a little sweet though.

00:59:41Okay.

00:59:41But the cook on it, nailed it.

00:59:42Thank you, Chef.

00:59:44I did a smoked and crispy skin duck breast with a rustic succotosh.

00:59:50Blake, you must have really known I was hungry.

00:59:52I mean, look how much food you put on this plate, man.

00:59:53Great job.

00:59:54That's a barbecue plate, right?

00:59:55Great to eat here.

00:59:56The second thing I love is the bark on your duck, man.

00:59:59You got bark on duck skin.

01:00:01The seasoning on here as well is spot on.

01:00:04Great job.

01:00:05But because the duck is really moist and juicy,

01:00:08the succotosh kind of comes off as a little bit like soggy.

01:00:11I understand.

01:00:12All right.

01:00:12So, you guys have a herb rub wood fire skirt steak over a mascarpone and garlic

01:00:18whipped potato with a candy carrot.

01:00:20I do like the cook on the skirt steak.

01:00:23It's still tender and melts in your mouth.

01:00:24And then a mascarpone mashed potato.

01:00:27I mean, come on.

01:00:28How can you go wrong?

01:00:28It's delicious.

01:00:29But I do wish the carrots were a little bit more caramelized.

01:00:32It would have been kind of the icing on the carrot

01:00:35to have that little extra caramelization there.

01:00:38Appreciate it, Carson.

01:00:39Sure.

01:00:40And last but not least.

01:00:42So, I prepared for you a barbecue lamb chop that's been blackened with allspice.

01:00:47And then a little bit of like bacon tromoula vinaigrette.

01:00:51So, I'm not going to lie.

01:00:52When I was walking by and I saw the fire raging in the grill,

01:00:55I was a little worried that it was going to get overcooked.

01:00:58But you definitely got a beautiful crust.

01:01:01Those spices caramelized.

01:01:02But you don't taste that kind of carbonized burning flavor.

01:01:06And you nailed the cook on the inside.

01:01:08Thank you, Chef.

01:01:09If you want to win a competition, you have to be bold.

01:01:12I've got char and smoke caramelization on literally everything you cooked.

01:01:17That's what I'm looking for.

01:01:19That's what I want to taste.

01:01:20I'm super impressed with this dish.

01:01:21Thank you, Chef.

01:01:22I'm so happy.

01:01:23I'm so proud right now.

01:01:24After all of that, all the worrying,

01:01:26all the Mount Vesuvius' erupting over on the freaking Santa Maria,

01:01:32I pulled it out.

01:01:34I'm so proud of you guys.

01:01:35That was absolutely amazing.

01:01:38All right.

01:01:39Howdy, Team Bobby.

01:01:41Hey, guys.

01:01:42How did it go?

01:01:43I thought they did a very good job, especially tight time.

01:01:46Right.

01:01:46First up is Tim.

01:01:47What I've prepared for you is a grilled lamb chop,

01:01:50some savory mushrooms, and a stone ground mustard barbecue sauce.

01:01:53First of all, look how gorgeous.

01:01:55This is like art.

01:01:56Thank you very much.

01:01:57I love it.

01:01:58It's a Rorschach.

01:01:59I'm seeing my childhood in here.

01:02:02I love the flavor and the bark that you got on your chop.

01:02:06The seasoning was done really well on here.

01:02:08Great job overall in this dish.

01:02:09Excellent.

01:02:10But the mushrooms just need a little bit of oomph.

01:02:12All right.

01:02:13Thank you for the feedback.

01:02:14Okay.

01:02:14Who is up next?

01:02:15So I have for you guys a five-spice duck and a Creole hoisin sauce right on top.

01:02:20I love a Chinese five-spice kind of flavor profile.

01:02:24It's like spicy, but not intense on the heat.

01:02:26And then the little pickled cucumbers is a great touch.

01:02:29I agree with Carson.

01:02:30The pairing was a super, super smart move.

01:02:34Brother.

01:02:35All right.

01:02:36Grilled scallops, a grilled peach with a little potato confetti,

01:02:41because everything in the South needs a little tater.

01:02:44Why not?

01:02:45I never heard of potato confetti.

01:02:46I made it up.

01:02:47It's baby's first potato confetti, everybody.

01:02:51Okay, Bronda.

01:02:52First of all, the cook on the scallop is perfection.

01:02:55You can cut it with a fork, soft and tender.

01:02:57And then I love that you have a sear on there.

01:03:00When I have a scallop that doesn't have a sear, it's like a nude scallop.

01:03:03And I'm just like, no, put some clothes on, scallop.

01:03:07But the peach is kind of just there.

01:03:10It would have been nice if you had integrated with the scallops a bit more.

01:03:13But I mean, I'm here for potato confetti.

01:03:15You can put that in a confetti gun and shoot that in the air over me anytime.

01:03:18Okay, and last but not least.

01:03:20I made for you this grilled crostino with caramelized balsamic onion and orange curd steak.

01:03:30I mean, I love this idea.

01:03:32Who doesn't love grilled bread and then like some sauteed onions.

01:03:35It's like kind of just like a French dip or something.

01:03:37What I'm missing here is the seasoning.

01:03:39It feels under seasoned.

01:03:40And I would have liked it if you had rubbed a little bit of garlic or added a little...

01:03:45I'm not really getting the flavors on that.

01:03:48The cook on your steak is really done well.

01:03:51I could have used a little bit more salt, a little more salinity.

01:03:55Again, the seasoning.

01:03:57Oh my, my mia.

01:03:59I can't understand the flavor profile here since they say under seasoned all the time.

01:04:04Because you got to go for it.

01:04:06Too much for me because...

01:04:08I know, that's the first thing I said to you guys.

01:04:10You have to have flavor impact.

01:04:11You don't want to go over.

01:04:13Yeah.

01:04:13You got to push the envelope.

01:04:14Otherwise, they're eating all kinds of flavors all over the place.

01:04:17Yeah.

01:04:18You have to stand out.

01:04:19Yeah.

01:04:20Let them cook bland food.

01:04:22That's right.

01:04:33Whoa, brawlers.

01:04:33That might have been the fastest team challenge in the history of barbecue brawl.

01:04:37Where does the time go?

01:04:39Fast.

01:04:40We were asking that, too.

01:04:41But you all survived, so congratulations.

01:04:45Yes.

01:04:46Let's talk about your feast, shall we?

01:04:48Well, Brooke, it was your first rodeo as a team captain, and your team came out swinging.

01:04:53Most of your hits really landed, but there were a few dishes with flavor and execution errors

01:04:58that unfortunately missed the mark.

01:05:00Team Monique, you made bold choices, and you nailed the cook on your protein.

01:05:05But a few of the components needed a little bit more finesse.

01:05:08Yes.

01:05:09Team Bobby, for the most part, you served up some really great flavors.

01:05:14And you showed us you can cook proteins well in a short amount of time.

01:05:17But a bit of editing and focus on seasoning would have done some of your dishes well.

01:05:21And our top team today is…

01:05:26Team Monique.

01:05:28Yes!

01:05:29Come on, guys!

01:05:30Let's go!

01:05:32Let's go!

01:05:33Let's go!

01:05:33Let's go, man!

01:05:34Let's go!

01:05:35Let's go!

01:05:36Let's go!

01:05:38Let's go!

01:05:39Let's go!

01:05:48See you!

01:06:11Let's go.

01:06:20I love the fact that you know the lovebirds are battling it out and I am

01:06:24like sitting back and enjoying the show. Team Brooke, Team Bobby, the bottom

01:06:32brawlers from each of your teams will now go head-to-head in our first ever

01:06:36elimination challenge. The bottom brawler from Team Brooke is Vinny. It's okay you

01:06:49got this. I'm good. Vinny the cook on your scallops was a bit of a mixed bag for

01:06:54us but we all agreed that seasoning and acidity were a problem for you in this

01:06:58first brawl. Scallops. I swear to God if those scallops would have been seared

01:07:06right my team would have won and we would have been safe and but they

01:07:09weren't. And the bottom brawler from Team Bobby is I'm sweating having to double

01:07:15cook that's pretty rough. Edith. What's up people? I told you. You got this babe. I told you. I told

01:07:24you. You got this. Edith you had a really good cook on your

01:07:26steak but all the components could have used a little bit more seasoning. Of

01:07:32course I don't want to go to the elimination challenge. My level of

01:07:36anxiety is on top. You got this. Trust me.

01:07:47So for the elimination challenge you have 30 minutes to execute a dish that I know

01:07:51you can do well. This is a challenge that I actually won in the finale on my season.

01:07:57This is the best wing I've ever eaten. Wow. So you'll be making, drum roll please.

01:08:05Wings. Oh I love wings. You got this. You happy about that? You feel good about that?

01:08:12So you guys can go in any direction you want. Put your own barbecue spin on these wings.

01:08:18Are you ready to fight for this? Yes sir. Well yes. Yeah. Guys your 30 minutes starts now. Let's go.

01:08:24I love you. You got this. Come on girl.

01:08:32Benny has a few restaurants, food trucks. So this is very intimidating for me.

01:08:39Get them wings. Get out of my way. Knock them down Edith.

01:08:42There we go.

01:08:43Ba ta, ba ta.

01:08:44I had a tiger Benny.

01:08:45I'm going up against Edith and the only thing I know about her is that she's Italian-Italian.

01:08:51Like from Italy-Italian. Not from Bensonhurst-Italian.

01:08:54Come on Edith. Let's go Edith. You got this.

01:08:58So Rashad, why did you choose wings? Wings are incredibly versatile. I mean you can do so much

01:09:02with a wing. Right. It is a great blank canvas to kind of show your personality because they can

01:09:07adapt any kind of like flavor profile. Yeah.

01:09:10Wings take on smoke really well also. And they're fun. To me wings are just a lot of fun.

01:09:15All right. So I got my wings. I got my hot sauce.

01:09:19Okay. How do you feel about keeping this whole?

01:09:21They're kind of tiny right? They're pretty small.

01:09:23Yeah. I'm going to cook them whole. Yeah.

01:09:24I think it'll be quicker.

01:09:26What direction are you going in with your wings?

01:09:29I'm doing something that my dad used to make for us when we were kids growing up.

01:09:32Buffalo chicken wings classic New York. Can't get anything better than that.

01:09:35Bring it baby. I love it.

01:09:36Doing this one for dads. So my dad passed away a year and a half ago.

01:09:44Ugh. It's just difficult. But he was able to see a lot of my successes. And I know my dad

01:09:50is

01:09:51super proud of everything that I've done. Right before I left, my son Vincent is like,

01:09:55Dad, don't cry on camera. Sorry son. It happens though.

01:09:59He's already seasoning. Yeah.

01:10:02The quicker you're able to get that meat seasoned or dry rubbed, the more it has time to really

01:10:06penetrate and get deep into that cut of meat. So smart move on Vinny's part.

01:10:10They want flavor. We give him some flavor, Chef.

01:10:11Love that. Love that.

01:10:13Everyone's just going to season them now and get them on that offset.

01:10:17Yeah. Ready to go.

01:10:17Going on, Chef.

01:10:18Yeah, yeah.

01:10:18Yeah, Vinny.

01:10:20You got this, buddy.

01:10:21I want it.

01:10:22Come on, Vinny.

01:10:23I like the direction he's going in with this dish. A smoked buffalo wing is a little different.

01:10:27Mm-hmm.

01:10:28I don't know if he separated the drumettes from the flats.

01:10:31They cook differently.

01:10:32Wings in.

01:10:33Wings in.

01:10:34All right.

01:10:38Ciao, Edith.

01:10:39How are you making your wings?

01:10:41With chimichurri wings.

01:10:43Chimichurri.

01:10:44Ooh.

01:10:45All right.

01:10:46I usually separate the drums from the flats in Italy.

01:10:50So I start to cut them in pieces. That's it. Fast cooking.

01:10:55Spices. You need to make a spice one.

01:10:57I have to season well these wings because I cook for the judges. I don't cook for myself.

01:11:03Otherwise, you will go home. I have no choice now but to win.

01:11:08Cool. Let's go. Let's go, Edith. You got this.

01:11:11You got this.

01:11:12First one. First one.

01:11:13First one. There you go.

01:11:15You're in good timing.

01:11:16Yeah, you're doing good.

01:11:17You're in real good timing.

01:11:1820 minutes left.

01:11:24Smoked butter going in with the hot sauce now.

01:11:26You're gonna smoke it all together?

01:11:27Yes, ma'am.

01:11:28Okay.

01:11:28Is that good?

01:11:28Yeah.

01:11:29Now that my wings are in the smoker, I grab some hot sauce, some butter, a little bit of lemon

01:11:34juice,

01:11:34and some Worcestershire sauce.

01:11:36Yeah, Vinny, it sounds good.

01:11:37Let's get it.

01:11:37Yum.

01:11:38Ooh, you dirty mouth.

01:11:39Beep.

01:11:40I also put that in the offset smoker, get some of that smoke flavor on the sauce.

01:11:46Vinny, are we getting a dipping sauce?

01:11:47I'm gonna do a ranch drizzle on top, a little bit of ranch drizzle.

01:11:50Okay.

01:11:51That's classic.

01:11:52What's in your chimichurri?

01:11:53Um, let's do it in this.

01:11:57Are you cooking it?

01:11:58No, no, but just like a bowl.

01:12:01Look down, look down.

01:12:02Yeah, there's a bowl.

01:12:02There you go.

01:12:03There you go.

01:12:04Yeah, use a bowl for a bowl.

01:12:07So you have parsley, oregano, fresh thyme, any garlic or no?

01:12:11Yes.

01:12:12Oh, please, could you take it?

01:12:14No, no, it's here, it's here.

01:12:16You have it?

01:12:16Yes.

01:12:17I'm excited to see what she's doing over there.

01:12:20I mean, she has a great coach with Bobby.

01:12:22Bobby, please.

01:12:23Chili flakes, Bobby, sorry.

01:12:25And he's definitely helping her out right now.

01:12:28Oh, Bobby, please.

01:12:29Yes.

01:12:30Almonds, almonds.

01:12:31Almonds?

01:12:33Probably a lot of people here would like to have Bobby Flay as a sous chef,

01:12:38but right now he's mine.

01:12:40Hey, get out of here.

01:12:41He's still over here.

01:12:43What's up?

01:12:43Chef, how come I'm over here, chef?

01:12:45What's going on?

01:12:45I thought we were New Yorkers.

01:12:47What's happening?

01:12:47What are you guys making?

01:12:48Celery crusted chicken wings?

01:12:49I'm making buffalo wings, chef.

01:12:51Take it easy.

01:12:52Take it easy.

01:12:53Way to tell him, Vinny.

01:12:55Go shopping.

01:12:55Good night.

01:12:58I'm going to do roasted almonds inside the chimichurri,

01:13:01so it's more like a chiming remolata.

01:13:03Almonds?

01:13:04For chicken wings?

01:13:06Woo-hoo.

01:13:08Looks good?

01:13:09Turn them.

01:13:10There's the tongs right in front of you.

01:13:12Get at it with your bare hands.

01:13:17In Italy, they say that I have the hands of amianto.

01:13:20Basically, they are fireproof.

01:13:22Look how beautiful.

01:13:23They're getting nice and crusty.

01:13:24You want that char on there like that, you know?

01:13:27Yes.

01:13:27Keep it going, Edith.

01:13:28You got it.

01:13:29Chef, I'm pulling wings.

01:13:30Okay.

01:13:31Great.

01:13:32Come on, come on.

01:13:32Let me take a look at them.

01:13:32Yes, I do.

01:13:33I'm making this dish for Dad.

01:13:34I want to make sure everything's perfect with it.

01:13:36So, to give the wings a good crunch, before the wings go into the deep fryer,

01:13:40I sprinkle them with rice flour and cornstarch.

01:13:43Yeah, we like that sizzle.

01:13:45Love that sizzle.

01:13:47Walk away, get that sauce going.

01:13:48All right, Chef.

01:13:51Bobby, get away from my wings.

01:13:53He smoked them for like 20 minutes.

01:13:56Frying is going to kill the smoke.

01:13:57There was tons of smoke on them.

01:13:58Relax.

01:13:59You'll see.

01:14:00Shots fired.

01:14:01Okay, this is so exciting.

01:14:03It's like a grudge match between you and Bobby.

01:14:06Wow.

01:14:07Brooke is my significant other, my life partner.

01:14:10So, of course, I want Brooke to do well, but I want my team to do a little bit better.

01:14:15I've competed against Bobby.

01:14:17Today, we're competing through our brawlers.

01:14:20And I think we both want what's best for our team.

01:14:24So, I'm not going to take this personally, especially since I plan on winning.

01:14:35Looking good, Edith.

01:14:37Looking good.

01:14:38This is for greatness.

01:14:39This is for glory.

01:14:40Beautiful, Vinny.

01:14:41Beautiful.

01:14:41We're not acquired.

01:14:42This is for legacy.

01:14:43Brawlers, only five minutes left.

01:14:45Five minutes.

01:14:46Five minutes.

01:14:46You are doing great.

01:14:55The almonds go into the chimichurri.

01:14:58That's it.

01:14:58Love it.

01:14:59Almonds and chimichurri.

01:15:01I've never seen it.

01:15:01Heck yeah.

01:15:02She's Italian.

01:15:03She can do whatever she wants to.

01:15:05It's time to remove.

01:15:06Grab your wings.

01:15:07You're there.

01:15:08You got this, girl.

01:15:09Come on.

01:15:10I think Edith is doing a really good job.

01:15:12I think she's multitasking really well.

01:15:14I think that her spice rub tastes good.

01:15:15The chimichurri is really cool.

01:15:16I think she has a good chance.

01:15:18Due minuti.

01:15:19Due minuti, si!

01:15:21Vinny, this looks beautiful.

01:15:23I'm impressed as hell, buddy.

01:15:25All right.

01:15:25Yeah.

01:15:25Start with those.

01:15:27I've tasted everything.

01:15:29The sauce is good.

01:15:30The wings look good.

01:15:31Everything is ending up exactly the way I want it.

01:15:34The wings are getting tossed.

01:15:36Coming back.

01:15:38There's the rest of your garnishes right here.

01:15:40All right, chef.

01:15:41Here's a spoon for you.

01:15:42No, you never saw a wing before.

01:15:48All right.

01:15:48Don't let them get to you, Brooke.

01:15:49Don't let them get to you.

01:15:53All right.

01:15:54Let's go, Vinny.

01:15:55You got less than a minute left.

01:15:56Come on, Edith.

01:15:57Let's go.

01:15:58Woo!

01:15:58Yeah, yeah!

01:15:59Vinny, you're looking great.

01:16:00Bring it home.

01:16:01Bring it home.

01:16:04You're doing great.

01:16:06Looks fantastic, Edith.

01:16:07Simple and beautiful.

01:16:08Yeah.

01:16:09Do we have time to char some lemons and put it on the side?

01:16:11Nope, nope.

01:16:14Stay out of it.

01:16:17Let me look.

01:16:18Vinny, you're looking so good.

01:16:20You're not going nowhere.

01:16:21Not today, chef.

01:16:23Not today.

01:16:2412 seconds to go.

01:16:25Home stretch.

01:16:26Like this?

01:16:27Don't do anything crazy.

01:16:29I think that's it, chef.

01:16:29Beautiful.

01:16:31Five, four, three, two, one.

01:16:35Okay.

01:16:35Good job.

01:16:37Good job.

01:16:38Thank you, chef.

01:16:39Let's go, Edith.

01:16:40You got this, girl.

01:16:41All right.

01:16:43I lost my dad about a year ago, too.

01:16:44I get it.

01:16:45All I want to do is make him proud.

01:16:46That's it.

01:16:47You just did a beautiful job.

01:16:48Thanks, chef.

01:16:48Appreciate you.

01:16:50Yeah, he's gone almost a year and a half.

01:16:52Yeah, it's hard to talk about.

01:16:53I get it.

01:16:53I'm getting there.

01:16:54I'm not quite there yet.

01:16:57That's right for me.

01:16:58It's too much season.

01:16:59Too much?

01:17:00No way.

01:17:01I trust in you.

01:17:02Okay.

01:17:02Because you are like a kind of flavor guy.

01:17:05Yeah.

01:17:06You see, I'm here because I don't know.

01:17:08Yeah.

01:17:09If you're good, it looks beautiful.

01:17:11It looks great.

01:17:12It looks gorgeous.

01:17:13No, no, so.

01:17:14No, I don't know.

01:17:15I don't know.

01:17:16I don't know.

01:17:23Welcome, brawlers, to our cozy little tasting setup.

01:17:26Let's just wing it, shall we?

01:17:30All right, Edith, tell us what you did here with your wings.

01:17:33So, I did a chimichurri chicken wings, where the chimichurri has kind of different chimichurri,

01:17:39because there is a roasted, open-fire almonds.

01:17:42Edith, mamma mia.

01:17:45That was a good mamma mia, not a bad mamma mia.

01:17:47Oh, thank you, guys.

01:17:48You really took our note.

01:17:50I think the dish that got you in trouble was a little under-seasoned.

01:17:54This is perfectly seasoned.

01:17:55There's nice crunch and crust on the wings.

01:17:58They're cooked beautifully.

01:17:59And to me, this was almost like a pesto sauce, because you have those crunched almonds in there.

01:18:03We could say it's a chimichurri gremolata.

01:18:06It's a mix with a gremolata, no?

01:18:08Gremolata.

01:18:09Isn't that Lady Gaga's last name?

01:18:12Stephanie Gremolata.

01:18:14If I had to nitpick, I would say some of the edge of the flats has a little bit of

01:18:18that kind

01:18:18of fattiness to it.

01:18:20But again, that's a very minor detail.

01:18:24Edith, there's times when you're eating food where it evokes, like, you know,

01:18:28the first time you saw somebody you fell in love with, you know, love at first sight.

01:18:31This was very akin to love at first bite, okay?

01:18:35Aww.

01:18:35Everything you did about this dish really hit the spot for me.

01:18:39I taste smoke.

01:18:41You've got a balanced cook on both sides of your wings.

01:18:45Are you crying?

01:18:48Aww.

01:18:53I know today was hard for you,

01:18:56but everything that we're sharing with you guys is from our hearts, so

01:19:00whatever feedback is positive, you earned it.

01:19:03This is a huge compliment when someone tastes your food and say love at first bite.

01:19:08What you have, you cannot even ask for more.

01:19:10Great job, Edith.

01:19:13All right, Vinny, tell us about your wings.

01:19:15What did you do here?

01:19:16I made a very traditional kind of smoked, fried buffalo wing with a little bit of ranch and

01:19:21toasted black pepper.

01:19:23Vinny, damn.

01:19:26These are some excellent wings.

01:19:30The crisp on the outside, the texture that you got there, even tossing them in the sauce did not

01:19:36kill that texture. You get some of that smoke flavor in the meat itself, and the seasoning is

01:19:42perfect. You did your thing with this wing.

01:19:46Appreciate you. Thank you.

01:19:47Okay, Vinny. Uh, I don't really love buffalo sauce. Sometimes I think it's like too like vinegary,

01:19:54but I love this.

01:19:56This is so well done. The cook is great. There's a nice crust on here. There's flavor that penetrates

01:20:01all the way through the wing. Forget about it.

01:20:04Forget about it.

01:20:06So Vinny, you brought some big flavor. The only critique I can give you on this is I wish the

01:20:12wing would have been separated into a flat and a drum. You would have got a better and more even

01:20:17cook on both the flat and the drum individually.

01:20:20Understood. I appreciate your feedback. Thank you.

01:20:22I'm honestly shocked at how difficult this decision is.

01:20:27I mean, it is like, this is harder. It's my first time judging on this show,

01:20:32and I didn't think it was going to be this difficult.

01:20:34Yeah, I would have to agree with Adrian. I've been here for six seasons, and this is one of the

01:20:41closest,

01:20:41most difficult decisions we've ever had to make. So on that note, just give us one moment,

01:20:46and we will discuss. I am so proud of you for choosing me.

01:20:52Benny had great comments on his wings. I had great comments on mine as well,

01:20:59and I'm really afraid that I go home. I don't know.

01:21:04I did my best job, and that's that. You did a great job.

01:21:06Whatever happens, happens. It was a good buffalo wing. I know that my dad would have been proud

01:21:11with them. I know my son Vincent would have loved to eat them. I'm really proud

01:21:16of what I put on that plate.

01:21:18Benny, Edith, as we were just saying, it was very, very difficult to determine a winner,

01:21:24but at the end of the day, we do have to pick one, and it really came down to which

01:21:29wings we

01:21:29wanted to eat again. So the winner of the wing challenge is...

01:21:38Edith.

01:21:39Oh, yeah!

01:21:42Yeah!

01:21:45Hey, Benny!

01:21:47Oh, Dio mio, gracias.

01:21:50I can't believe it, but I'm happy that I'm still here.

01:21:54Benny, based off of what I saw on this plate, you know how to really cook well.

01:21:58On any given day in this competition, anyone can win and anyone can lose.

01:22:03Today doesn't define you. It doesn't define what this next chapter of your career is going to be like.

01:22:08So I want you to stay fired up and keep cooking.

01:22:10You're going out on top.

01:22:11All right.

01:22:13Benny, you did a phenomenal job today.

01:22:15I did what I could do.

01:22:16The way that you present yourself in a tough situation is really remarkable,

01:22:21and I got to say, that doesn't go unnoticed.

01:22:23Thanks, Chef.

01:22:25This experience was pretty incredible.

01:22:30It ended quick.

01:22:32It ended real quick.

01:22:38It's all right, though.

01:22:41Take care, buddy.

01:22:43I'm coming to New York to see you.

01:22:45Nice meeting you.

01:22:45Nice to meet you, too.

01:22:46I thought I'll see you later.

01:22:49Thank you, Benny.

01:22:52I mean, I'm disappointed that, you know, I was the first one out,

01:22:55but I feel like I made my dad proud, for sure.

01:22:58So that's all that I care about.

01:22:59What do you feel like your dad would say to you right now?

01:23:01Uh, he would probably want another plate of wings.

01:23:04For sure.

01:23:06Yeah, no, he'd be very happy, man.

01:23:11Let's go!

01:23:13Hey!

01:23:13Every week, you're playing for your life.

01:23:15Oh!

01:23:16I need to win every single frickin' time.

01:23:18The burns, the cuts, the Texas heat, the challenges.

01:23:23Whoo!

01:23:24Let the party begin!

01:23:25Oh, gosh.

01:23:26Here they come.

01:23:27This season, the high heat's not just gonna be on the grill.

01:23:30It's gonna be between the captains.

01:23:32Ah!

01:23:33Bobby and Brooke are messing with my knees.

01:23:36I think these lovebirds are out to get me.

01:23:38You're supposed to root for me.

01:23:39No!

01:23:41Not gonna happen.

01:23:43This is barbecue, baby.

01:23:44I mean, the chicken's literally on fire right now.

01:23:48You've got a real chance at this.

01:23:50I need you to believe it as much as I do.

01:23:52You just my whole fish.

01:23:54If I'm gonna go out, I gotta go out swinging.

01:23:56Don't call it a comeback!

01:23:58I believe that we won't win!

01:24:00I believe that we won't win!

01:24:02I believe that we won't win!

01:24:03Wanna bite?

BBQ Brawl: Flay v. Symon - Season 7 Episode 1 - The BBQ Remix

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