We're giving dads their time to shine.
But if they think preparing food
with kids running around is tough,
wait till they have to run around the store and prepare meals.
Let's do this. Time to get cookin'.
Tonight, we've got four dads
whose favorite DIY project
is making delicious meals for their family.
-What's it gonna be? -Porcupine balls.
-I'm not touching that. -[Stacey] Hey, you said
-favorite. Family favorite. -[Guy] Go, go.
The dad who does the best,
will bring home the bacon
up to 20,000 bucks.
-Hey, what's going on? -Hey, Hunter,
-nice shirt, buddy. -Thank you, thank you.
Yeah, just celebrating you, showing you my love.
-[Guy] Oh, hey, Dad. -Why is my picture not on there?
Yeah, exactly, Hunter. Why isn't Jamps on that shirt?
That's ridiculous.
It's Home Cook Dads right now on Guy's Grocery Games.
No, it's on your shirt. That...
You're my dad, you're on my shirt.
That's your dad. He should be on your shirt. What is...
Why am I getting...
All right, you know what? I'm out.
So, let's meet our home cook dads.
Now, first up, we got Dan Goldstein,
the father of three, who makes TikTok videos cooking with this kids,
and pretends to be
on Triple G every time the family goes to the market.
[Dan] I have three kids and I love sharing
my healthier spins on comfort foods
on TikTok.
I've been watching a lot of Guy's Grocery Games.
So, last week I took Emily to the store.
We did a practice run.
So, look out dads, I'm comin' for ya.
You do the "Three, two, one, go,"
-when you run around? -Always.
Next, we got Brandt Young, the Chicago father of two,
who loves to show his kids their way around the kitchen
and the baseball diamond.
[Brandt] Having two kids is the best.
We make pizzas together,
they help put ingredients into the bowls, they help mixing.
My youngest, Carter, is now starting to get into Tee-ball.
And it's a blast watching him,
and helping him.
I think being a dad, I just love that aspect of life.
Good luck.
-Thanks. -[Guy] Good luck on the home run.
Then there's Tim Harris, the father of two,
who was exposed to great cuisine growing up in Europe,
and now loves to make fresh American classics
with his kids in South Carolina.
[Tim] Growing up in Europe, you experience a ton of cuisines.
The rule I have with my kids is
you have to try everything once,
and if you honestly don't like it, you don't have to do it again.
South Carolina.
-Thank you, sir. -[Guy] And last,
but not least, we got
we got Stacey Little, the stay at home dad,
who turned his love of Southern cooking
into a successful food blog, and is always testing out
new recipes with his son, Jack.
[Stacey] I run the food blog southernbite.com.
My food is really about helping busy families
get meals on the table.
God laughed when he gave me an athletic kid, because I am
not an athletic person,
but my kid wants to play every sport out there.
He really makes me proud.
Hey.
[Guy] Dads, welcome.
This is your big moment in the spotlight,
to show America that dads can really rock the kitchen.
-Absolutely, yeah. -Oh, yeah.
[Guy] We got two challenging games,
that will test your home grown culinary skills
to the next level.
The dad with the lowest score
at the end of the first round,
unfortunately, goes bye-bye.
And the dad with the highest combined score at the end of both rounds
will get to shop Flavortown Market
-for up to 20,000 bucks. -[cash register dings]
And we know what that gets, a lot of kitchen gadgets
and maybe a lot of cold beer. So, for your first challenge,
I want you to make a family favorite.
That dish that hits the sweet spot of everybody in your family.
You don't always have time to shop for everything you need.
I mean, it's quick. You check it in, you check it out.
So, I want you to use our Express Lane today.
Get in, get out, and...
Unfortunately, it only has six items on it.
-Six! -Six items.
Six items.
-Six items-- -Time out, time out. Six items?
-What are you doing? -Nice shirt.
-Thank you, I got it for you. -[Guy] Ah, you look good.
We're celebrating the dads.
-You gotta give 'em something more. -It's six items.
How do you wanna give them any more items?
We gotta, we gotta help them out here.
[Guy] I got it.
How about you tell me a dad joke?
If you can tell me a dad joke and it's funny,
everybody will get to have an extra ingredient.
-I got it. -[Guy] Okay, let me hear it.
So, did you hear the rumor about butter?
No.
Oh, I'm not gonna spread it.
[laughing]
-Okay, I'll give you one ingredient. -[bell dings]
-I got a good one. You ready? -Okay.
What did one plate say to the other plate?
Dinner's on me.
[laughing]
I see a little laugh there.
-Okay, you got eight. -[bell dings]
What does a nosy pepper do?
Gets "jal-ap-eno" business.
[laughing]
[Madison] Oh, now that's good. That was a good one.
-That's really good. -[Madison] All right.
All right.
Okay, right now you have nine ingredients. Here's the deal.
I will let you bet, out of those three points you just gained,
you can go for your one point, or you can double down.
-Is it one point, or you going double? -[Hunter] One or two?
-Double. -Okay, so you're going for 11.
How do you protect your bagels?
He's already giggling over here.
Put lox on 'em.
[laughing]
That was the best one. That was the best one.
-[Rocco] That's the best one. -Take that, you go away with 11 items.
-Congratulations. -[Hunter] Wow.
[Guy] Okay, get 11 items.
You get 30 minutes to shop, prepare and plate your family favorite.
Before you go,
we're not gonna play
the "Three, two, one, go," thing.
-It's going to-- -[bell dings]
-[Hunter speaks indistinctly] -These guys are frothing at the bit.
I mean, they are so wound up, there was no foolin' em.
[Brandt] This is Express Lane and I have
to make a family favorite...
With 11 items.
How are we gonna pull this off?
A few days ago,
I was in my own kitchen, cooking whatever.
And today, I'm in Flavortown.
How crazy is it?
When I think of family favorites,
I think hearty, comforting dishes,
like shrimp and grits,
or porcupine meatballs.
What's it gonna be?
Porcupine balls.
I'm not touching that.
And no, there's no porcupine in porcupine meat balls.
It's really the rice in the meatball,
-that kind of gives it a prickly look. -[counter beeps]
-[Stacey] In my family,
we have this really great sauce
that we make with few ingredients.
-Spicy vegetable juice and some tomato paste. -[counter beeps]
So, this is a dish that my mom served a lot
when I was a kid.
And she always served them over mashed potatoes.
And then, to add a little color,
and acid to the dish,
I'm gonna whip up a simple
parsley sauce.
Ah, I think I'm gonna stick with this.
So, I only grabbed 10 ingredients out of the 11,
but I gotta get cooking.
I've gotta get back to my station.
They seem confident, but I know they're just freaking out.
Where are the onions at?
[Dan] When I hear "family favorite,"
the one thing that I think about as a dad,
is chili.
-[counter beeps] -[Dan] It's not too many ingredients.
-Here we go. -[counter beeps]
[Dan] Chili is about that strong base,
that is onions, it is peppers,
it is kidney beans.
Corn tortillas, corn tortillas.
The best two sides for chili are homemade chips,
as well as some great
lime and cilantro flavored rice.
Bagged microwaveable rice will save me time.
I'm making a dish that not only I love,
but that I know my kids love. I want it to be perfect.
Let's do this. Time to get cookin'.
[Tim] I'm gonna do...
Being a dad,
I went to breakfast.
-[Guy] What are you making? -[Tim] I am gonna make
red velvet waffles and fried chicken. Cajun fried chicken.
Chicken and waffles.
You don't need
that many ingredients, and breakfast is a meal nobody complains about.
-Velvet cake mix. -[counter beeps]
[Tim] But you only get one shot.
And it makes me kind of nervous.
What if I forget something?
Yep, I'll go ahead and grab some syrup.
I've got flour, and I've got spices in my pantry.
-That's one last thing I've gotta shop for. -[counter beeps]
For my Cajun fried chicken, I've got to grab something spicy.
-Old faithful. -[counter beeps]
This is gonna complement the sweetness.
Two, three, four, five...
I've only grabbed nine items.
But I knew that time was running out.
I ran with what I had.
[Brandt] When I think of a family favorite at my house, I'm thinking of
Walking Tacos.
Frankly, a real easy way for my kids to eat,
-since they don't sit down all that often. -[counter beeps]
It's meat over chips,
with salsa, toppings,
cheese, to marry it all together.
Everything's going into one chip bag,
and you're all eating together.
[counter beeps]
My goal is to do a little Mexican relish,
so I'm gonna go for some pickled jalapenos,
-and some black beans as well. -[counter beeps]
[Brandt] I'm gonna mix that together, that's gonna be a topping.
-All right, that'll do. -[counter beeps]
So, here to judge our dads is a panel that includes
the world's greatest dad and the world's greatest chefs,
if you decide who's who.
First we have James Beard award-winning author
and the father of New York's modern food scene,
the one and only, Chef Rocco DiSpirito.
Rockstar restaurateur and father of two rockstar daughters,
the one and only Volt,
Chef Michael Voltaggio.
And Chopped Grand Champion and dedicated
girl dad, the one and only
Chef Madison Cowan. All right.
So, these dads are cooking against dads.
Anything to be nervous about?
Family favorite. That's a hard one, because it's like,
-"Is that gonna please us?" -[Guy] Great point.
I would make a loaded mac and cheese.
I agree 100%. And it's fun.
All right, well, I think,
there's a few things that might get the best of them here,
but, uh, we will see.
Twenty-six minutes.
All right, what I'm making over here is red velvet waffles,
and Cajun fried chicken.
My wife loves red velvet and the kids love it
because of the color
and the sweetness.
This is also another good hack.
It's kind of easy
for the kids to help me prep with the batter,
and the eggs and the milk and everything.
So, I bring them downstairs with me too,
so Mom gets to sleep in a little bit.
I realize
I forgot eggs.
Without eggs, I decided
the best course of action would be to add
extra cake mix and waffle mix and a little bit of milk,
and get it thicker off the start.
When you've promised your kids waffles,
and you don't have eggs, you make it work.
-Why didn't the melons get married? -[chuckles]
I don't know, Michael. Why didn't the melons get married?
Because they "cant-aloupe".
[laughs]
[Guy] Twenty-five minutes.
So, we got four dads here,
cooking up a storm.
Probably the most thankless job in the world,
cooking for your family, right?
I know my kids
-don't necessarily love what I like-- -[Rocco] Yeah.
...so family favorite is basically what everyone else wants.
All right, what's a porcupine ball?
[Stacey] It's one of these things that my mom made
when we were growing up.
It's just meatballs, but you work rice into it.
-I think-- -Right. I see. No, I've seen 'em before.
-Hey you said favorite. Family favorite. -[Guy] Go, go, go.
So, we're, we're favoriting.
First thing I'm gonna do is get these potatoes cut,
and while my potatoes are boiling, I'm gonna
get started on these porcupine meatballs.
What kid is gonna say no to something called porcupine balls, right?
To get these started, I'm going
to add some
egg, as a binder.
Some chopped garlic, a little cayenne, some salt, some pepper,
and then that cooked rice.
I'm the proud father of my 14-year-old
son, Jack.
He is an only child because we hit
the "jackpot" when we had just the one.
[Guy] You deep fry these, huh?
Well, not traditionally. You sear it in a pan,
but I just don't know that we have time for that.
-No, I think you're making a smart move. -I'm gonna get 'em started.
[Guy] You're making a very smart move.
While the meatballs are in the fryer, I'm gonna work on my sauce.
This vegetable juice is just a great shortcut.
You know, there's tons of other flavor in there.
What we're gonna do is we're gonna cook this meatball sauce,
and then we're gonna add 'em to the sauce,
and let 'em finish cooking in this sauce here.
[Dan] We watch a lot of sports in our house.
Chili is probably our favorite food.
Little aggressive
for, uh, 22 minutes and 50 seconds,
but we're gonna do it.
The first thing I have to do for my chili
is to create a base. That will become my flavor profile.
-[Guy] How are you starting your chili off? -[Dan] I made
the biggest mistake ever and I forgot the two most important ingredients.
Chili powder and garlic.
You have cilantro.
Dan forgot very important ingredients for chili.
Can he make it up with the ingredients in the pantry?
[Madison] You can add pepper or any other kind of spice or heat to it,
but can you really do
a proper chili without garlic?
We'll find out soon.
[Dan] I've got my chili going, now I need to
work on my chips.
I have three kids.
They all have different ways they like to help me cook in the kitchen.
The 2-year-old loves getting her hands dirty in whatever I'm doing.
My middle kid, Ben, he really
enjoys baking with me.
And then, my oldest daughter,
Sophie, loves getting next to me
when I'm filming in the kitchen.
Being a dad has been
my best blessing, and the part of my life
I've definitely enjoyed the most.
-[Guy] How we looking, bud? -We feel good.
[Guy] Great.
What are we making?
[Brandt] Little play on a Walking Taco.
The kids like that, you know, they get to walk around the house.
Walking Taco.
Got it. Okay.
[Brandt] I'm adding ground pork, ground beef, and a little bacon,
for my daughter, Blake.
She is the smartest, outgoing,
fun person to be around.
And she loves bacon, so her nickname is Blacon.
While my meat's going, I'm gonna start on my tomato relish.
Add in black beans, add in the pickled jalapenos.
Salt that, and then put that to the side,
to let it all marry together.
I want the judges
to taste a little spice, the crunchiness.
I want all those different textures in every bite.
[Guy] Fifteen minutes, fifteen left.
What Tim is doing is very smart,
'cause when you hear family favorite,
red velvet cake is one of...
-That's a family favorite. -It's a dessert.
Fried chicken's a family favorite.
-He's mixed together those two family favorites-- -[Rocco] Yeah.
...to make a chicken and waffles.
-I mean... -Really good idea.
Moment of truth. I open the waffle iron,
they look great. They didn't really have any hard cooked edges on them,
but they were still nice and firm.
Perfect. Money.
Next, I start on my Cajun fried chicken.
I go ahead and set apart my flour,
season it with some cayenne,
as well as some salt and pepper.
And then I go ahead and work on my dredge.
My kids don't love spicy, but my wife and I do.
My favorite thing about being a dad is watching them
learn something, and watching it click
in their mind. And spending time with them.
One of the things I've always wanted to do with them is travel globally.
I had traveled a bunch before I even turned 15.
If I win today,
I'm gonna take that money and put it towards some travel with my family.
[Guy] Nice season when it comes out.
-Waffles look beautiful. -[Brandt] Thank you, sir. Thank you, chef.
Gonna make a green sauce to go on the top.
This is really meat and potatoes at its base
but I wanna liven it up a bit.
So, I'm gonna create this parsley sauce
with garlic, olive oil,
red wine vinegar, salt and pepper.
It's gonna add great color
and that acid is gonna help to cut through
the kind of heaviness from meatballs and sauce.
Little more salt.
Now that my potatoes are boiled and cooked all the way through,
I'm just gonna drain 'em and mash 'em up.
I'm adding mayonnaise here.
It's a trick that my mom taught me years ago
that just makes them a little extra creamy.
Growing up, the guy that I called Dad was actually my stepdad.
He was an incredible dad to me
and set an example for me that I wanted to make sure
that I could even be half of that for my kid.
[mixer whirrs]
[Dan] Gotta get the rice going. We're in perfect time here.
Now that my chips are done,
I wanna focus on my quick rice.
Rice is my 7-year-old daughter Sophie's
favorite side dish with chili.
Love that gracing our house.
I add some freshly diced cilantro
as well as some lime juice.
Chili, 20 minutes. Come on, man, what were you thinking?
I wanna add in some diced peppers.
My kids enjoy the water, we enjoy the pool
and grilling outside in the backyard.
If I win today
I would love to use this money to put a pool in my backyard.
It's not about the water in the ground.
It's about another great opportunity where I can spend time with my kids
together as a family.
Chefs, we've got 5 minutes!
5 minutes, you gotta be plated.
-How're we looking, Chef? -Good.
Jalapenos, what else you got in there?
Onion, garlic. Then over there with black beans,
salted tomatoes,
and more jalapenos.
Fantastic.
There are more items in my pantry than I'm gonna use.
Chili pepper flakes, paprika and the cumin.
Any tomato make it in that?
Did you stir sauce into it or you put that on top?
-[Brandt] All goes on top. -[Guy] Okay, bud.
3 minutes! 3 to go.
[Stacey] So these mashed potatoes are gonna make the perfect bed
for these meatballs to end up on.
Next I add those porcupine meatballs
and a drizzle of my green sauce.
I think Jack would be proud of this dish.
It's a little different maybe than what I would serve at home.
I probably wouldn't include the spiciness
but I'm in Flavortown and I gotta kick my game up.
[Dan] I've gotta start plating first my rice
because it provides a great base,
then I ladle in my chili
and then I've got my crispy,
salty lime chips going in next.
My kids would be super excited to try this.
[Brandt] Time to start plating.
I crush up the chips a little bit,
put 'em in the base of the container,
put a good scoop of the meat on top,
add in the tomato relish and then a little bit more cheese for visibility.
After that I spoon some of Guy's Old Skool salsa on top.
[Guy] 45 seconds.
[Tim] First I gotta get my red velvet waffle down.
Drizzle on some syrup.
Top it with my perfectly crispy Cajun fried chicken.
I hope the judges love it as much as my family does.
[Guy] Five, four, three,
two, one.
Chefs, that's it. Stop working.
-Good job, everybody. Good job. -[man 1] Whoo!
-Whoo. -[man 2 whistles]
Wow.
That time goes fast, huh?
All right, chefs, let's see if your family favorite
makes the judges one big happy family.
Let's take it to 'em. Right this way.
All right, judges, this is it. Game one of triple G,
home cooks, the dads express lane.
Up first, Chef Brandt, what'd you make for us?
This is my version of a walking taco.
I used beef, bacon and pork.
My daughter loves bacon. Her nickname is "Blacon".
So this is a nod to her.
With some just simple garlic, cumin, paprika,
salt and, uh, enjoy.
You know what, Brandt, it's hard to make everyone happy in a big family.
-Right? -Oh, yeah.
There's so much in here to make someone happy.
Nice job with pantry spices, by the way.
I taste cumin, I taste chili powder.
Blacon would be very proud of her dad's use of bacon.
There's a dryness about this
that's actually really good.
And you got that fat from the bacon and so
it doesn't eat dry
but the chips aren't getting soggy
so I really appreciate that.
[Madison] Walking taco, you can't go wrong.
It's a family pleaser. Very well-conceived.
The only criticism I would have for you,
it's a little light on the seasoning.
-Okay. -I know Rocco said that he tasted all these spices,
I do not.
-But I think it has a very lovely flavor, all the same. -Thank you.
All, right. Good job, Chef. Next up, Chef Stacey.
Chefs, what I have for you today is porcupine meatballs.
And my son Jack is 13 and this is one of his favorite things.
Essentially, it's meatballs
with rice,
served over some creamy mashed potatoes
and a parsley sauce for the top
just to give it a little brightness, a little freshness.
You hit it on the head.
It reminds of my mom's meatloaf and mashed potatoes.
It's a very enjoyable family favorite.
There's a lot pungent flavor in that sauce alone.
-Thank you, Chef. -When you engage your kids
with interesting names or funny names like porcupine balls,
uh, you get them to cook with you...
-Sure. -...You made Yukon Gold mashed potatoes.
They're creamy, they're chunky.
You only grabbed ten ingredients.
One more, you could've grated some fresh Parmigiano Reggiano
right over the top of it and been done.
The meatballs themselves,
probably could've spent a little bit more time in the sauce.
-Great point. -But my mom used to make meatloaf with the red sauce
like, the ketchup kinda sauce on it with mashed potatoes
and I loved it. So, this brought me right back to there.
Great. Thank you, Chef.
All right, judges. Thank you, Chef. Nice job.
Up next, Chef Dan.
One of our favorite family meals
is making a nice warm bowl of Texas chili.
For me chili is perfect
because I can accommodate the right sides, the right toppings
and make sure that bowl is perfect for each kid.
You got cumin in there which I believe was in your pantry, right?
Absolutely.
In this case, I really think it saved your dish
because without having chili powder,
I thought we were gonna be missing some of those, like,
nuances of chili flavor in there
and it actually, you managed to pull it together.
-The chips are... are fried well. -Thank you, Chef.
I do think that the plating leaves a little bit to be desired,
with only 30 minutes to cook, it's a lot to do.
Chili, perfect family night dish.
Perfect. Just... I would suggest to you just...
season that a bit more aggressively.
Thank you, Chef.
And last but not least, Chef Tim.
What I've got for us is a red velvet waffle
with some Cajun fried chicken on top.
This is a family favorite at my house.
It's a way I can get the kids downstairs with me.
The batter and everything, they love to get in there and help me make that.
This is really good and it's balanced
and most of all I love the presentation.
-It's beautiful. -Thank you, Chef.
The waffle is good. Very good.
It's not too sweet and it marries well with the syrup.
-The chicken's very juicy. Well done. -Thank you, sir.
Two things I think that most families love...
fried chicken and red velvet cake.
Super smart.
When you eat the chicken with the waffle,
you really get that perfect bite
because you got that super sweet waffle
and the syrup underneath,
and then the heat from the chicken.
It actually, all, like, balances itself out.
Because you went with a softer waffle
I probably would've wanted more texture on the chicken.
Thank you, sir.
Judges, thank you very much.
Dads, I'll tell you what, your families should be very proud.
You came, you brought it.
We're gonna send you back to the kitchen.
We'll call you when we have a decision.
Thank you.
Judges, which home cook dad is throwing in the apron?
Twenty points available in gameplay.
Twenty points available in taste,
ten points in plating.
All right, judges. Thank you very much.
We'll start off with Chef Dan.
Gameplay, 15 out of 20. 15 out of 20 in taste.
Seven out of 10 for plating,
for a 37.
Brandt, gotta beat a 37.
16 out of 20.
16 out of 20 in taste,
Eight out of 10 for plating for a 40. Not bad.
Sir Tim,
17 out of 20 in gameplay,
17 out of 20 in taste. Nice run.
9 out of 10 for plating for a 43.
Top score.
Stace, you gotta beat a 37 to stay in the game.
Otherwise, Dan the man, you're on your way home.
17 out of 20 in gameplay,
16 out of 20 in taste,
7 out of 10 for plating for a 40.
Unfortunately, Dan the man,
we say goodbye.
Your idea was great.
Think you might've got hung up a little bit on the chili spice.
You didn't make it but it was great to have you.
It was a great experience.
-Thank you, Guy. -[Guy] Thank you, brother.
[Dan] I know my family will be proud of me.
Steph, Sophie, Ben, Emily,
I miss you, I love you.
All right, chefs.
This is the second round and the final round of dad home cooks.
Now, Chef Tim, congratulations.
-43 points. -Thank you, Chef.
Commanding lead.
You two, right on the heels with 40 points.
Now, dads always put their families first.
But this time I want you to put yourselves first.
All right? And I want you to make dinner for dad.
I want you to make the dish that will have everybody...
That you will come back and have seconds on.
Before we do that, let's play the perfect sport for dads and that is...
-Bowling. -Bowling?
Of course we bowl. Exactly.
Look at Hunter. Look at that.
-What he shows up with. -[Hunter] Yeah.
You know, it was Ryder's art project...
-And I'm telling you what, you guys have gone... -That good right there?
...big with this.
All right, as you can see the bowling pins
feature names of ingredients
that are must use ingredients in your dish.
Spicy peanuts, root beer,
pepper jack cheese, mustard,
barbecue chips, bourbon,
pepperoni, steak sauce and lager.
Each one of you is gonna get a chance to bowl.
Any pin that you knock down
you do not have to incorporate in your dish.
Any pin that's left standing,
all of you must incorporate in your dish.
[Stacey gasps]
Can you feel the love? I can.
No. Zero.
Who'd like to go first?
I will.
Stand right about there. Stop.
Anything you knock down
you do not have to incorporate in your dish.
-[bowling pins falling] -[Guy] Geez!
-[Stacey] Yes, thank you. -Not bad, man.
[Hunter] Uh, we got root beer,
steak sauce, spicy peanuts and lager.
All right, who's up next?
-I'll go. -[Guy] Uh, you can...
I mean, they're professional all great size measured and balanced.
-There you go. -[Tim] All right.
[bowling pins falling]
[Hunter] Bourbon and barbecue chips.
All right, so, uh, currently left over is
pepperoni and pepper jack cheese and mustard.
I think it sounds great. Are you a good bowler?
Absolutely not.
-All right, here we go. -Let's go over here.
All right, Stace, check, uh, check your melon.
-[Stacey] Heavy. -Yeah, there we go. All right.
[Guy exclaims]
Well, you left everything but the mustard.
Okay, gentlemen,
so this leaves you with mustard.
-You're going to make dad's favorite... -[Jamps] Hey, Guy!
-...Okay? Yeah. -[Jamps] Guy!
You left these on the floor. What's going on?
[Guy] No, Dad, you can't put those there.
Those are the ones that we can't use.
Thanks, Dad. Appreciate that.
Left standing, we have barbecue chips,
beer and mustard.
Those are all the things that you have to incorporate in your dish.
You have 30 minutes to shop,
prepare and plate your dinner for dad.
Look it, out of the three of those things
-the two on the left are the worst. -The two were put back.
The one... wait, wait, excuse me.
Excuse me, excuse me.
Oh, you think I was saying the "three, two, one, go" part.
I wasn't. I was talking about...
My dad came in and saved the game.
There was one bottle left standing. That was too easy.
So Guy wants us to make a dinner for dad.
I'm dad.
And using barbecue chips, beer and mustard.
Chips and beer, I mean, come on.
[Stacey] We always eat dinner as a family but
if I'm gonna cook just for me
I'm gonna do two of my favorite things.
Grilled pimento cheese sandwich
and fried green tomatoes.
A quick and easy weeknight meal.
Here we go.
You can't really get more southern than that.
Cream cheese, whipped?
It's softer, make it easier to get it incorporated in pimento cheese first.
I gotta use mustard but I think I can work this into this pimento cheese.
It'll give it a little sharpness
but I don't think it's gonna throw things off too much.
Let's do a rustic white bread.
The perfect fried green tomato
has to have a crispy exterior.
Cornmeal, got it.
Cornmeal and flour are the traditional breadings
but I've gotta use these barbecue chips,
I gotta use this lager,
so I'm gonna use them to jazz up these fried green tomatoes.
Baked beans, baked beans.
Sausage and peppers is one of my favorite dishes
in the world.
And it's one of my favorite dishes to make at home.
You can't have a brat without some sauteed peppers and onions.
I see the barbecue chips and instantly think baked beans.
Because barbecue baked beans.
I'm planning on adding the chips,
as well as some pancetta to it.
[Guy] What're you looking for, Chef?
[Brandt] Pancetta. Little fanciness in the baked beans.
There you go.
[Brandt] And I'm gonna use the beer
to marinate the brat.
I don't cook with beer a lot.
But it's a whammy ingredient. I need to.
You can't have sausage in Chicago without mustard.
It's packed with flavor and it's gonna go on the roll.
This is a dish that I love by myself or with the family.
The overall secret to bowling is drink enough beer
so nobody notices you're wearing clown shoes.
Mustard, mustard, mustard, mustard, mustard...
For my dinner for dad, I'm gonna make pork tenderloin.
Oh, here we go, here we go.
Barbecue potato chips is what I give to my kids
to quiet them while I'm cooking dinner.
I can pulverize them in the food processor
and use it to make a crust for my pork tenderloin.
And, I could use mustard to make it stick.
Beer is right here.
I'm grabbing my beer, and I'm grabbing some curry ketchup.
I think I can make a tasty glaze for my pork tenderloin.
Brussels sprouts.
I love a crispy, fried Brussels sprout and a smashed potato.
I can't just serve up plain smashed potatoes,
so I grab some smoked Gouda to make it more buttery and creamy.
I got 27.
It's time to make something that I like
and that I know my kids wouldn't touch.
In round two, it's super important to make a big impression.
There's only gonna be one winner.
[Michael] These dads have an opportunity
to really introduce themselves to us, you know what I mean?
Like, this is your favorite dish.
-It says a lot about a person. -[Madison] Yeah.
[Guy] Twenty-six minutes!
The thing is they can use anything they want in store,
but they have to use barbecue chips, mustard and lager.
When it's dinner for dad, you're not taking in consideration
what the family wants, how to make the family happy.
You're just indulging.
All right, Stace, what's the story, bud?
I'm gonna make something that I love,
like a grilled pimento cheese sandwich
-with fried green tomatoes. -I like this!
-Where are the chips goin'? -I'm gonna use the chips in my breading.
[Guy] Okay, this all makes sense.
[Stacey] I'm hoping these are gonna add the texture.
For my wet mixture, I'm going to use my traditional buttermilk,
but I'm gonna add the lager here.
I've never put buttermilk and beer together,
this might be disaster, but we're gonna find out.
[Michael] Stacey's going with pimento cheese,
which in the South is something that's very popular.
So, turning that into a grilled cheese sandwich with fried green tomato,
which is also Southern, I think is very smart.
All right, Chef, you got a good idea of what you're doin'?
-[Brandt] Going home a little bit. -Okay, so beer brats.
-[Brandt] With peppers and onions. -[Guy] Okay.
I poked holes in the sausage, I'm gonna let it drink it up a little bit.
-[Guy] Okay. -Then, I'll grill 'em up.
Next, I work on the onions and peppers.
-[sizzling] -Hi, Connor and Blake, I miss you.
There we go.
My ideal Father's Day
would be backyard grilling with the family.
So, the brats kind of took me there.
This is starting to look good.
I'm using beer three ways in this dish.
Marinating the brats, adding it to the veg,
and then three, the judges.
You can't really have a brat without an ice-cold beer.
What are you guys makin'?
[Tim] Trying to go for tenderloin.
-[Guy] Gameplan, Chef. -All right, I'm gonna do some pork tenderloin.
I am gonna use my mustard as a binder,
I'm gonna roll it in some chips and I'm gonna toss it on the grill.
-Got it. -[Tim] I figure I have to start off
on the pork tenderloin since it's gonna take a while to cook.
And I'm using two of the whammy ingredients,
barbecue potato chips and mustard.
I stand in the lead with 43 points.
It's still anybody's game.
When everybody thinks of a dad cooking,
it's barbecue-grillers, but it's so much more than that.
So many dads with so many different backgrounds that are out there
cooking what they grew up with, what their parents created.
But, it's up to us to keep those going,
keep our children aware of this.
I don't like that at all.
I check on the pork tenderloin,
and all of a sudden, the potato chips are burning.
Guess I've committed to it now.
I've gotta figure out how to fix it.
This could ruin the whole dish.
I still have the lager and the curry ketchup.
I can use it to make a glaze,
and the glaze will make it still nice and juicy on the inside.
The sweetness should cover the burnt flavor
and fix everything with the tenderloin.
[Guy] Fifteen minutes, fifteen to go, half way!
[Stacey] When you're makin' pimento cheese,
you can certainly use the cheese that's in the bag.
But, there's something about the texture of pimento cheese
when you grate it yourself. It's so much better.
I'm also gonna add some cream cheese into this and some mayonnaise
that I think will give it a nice creaminess.
And of course, the pimentos.
I've gotta use this mustard, so I'm gonna add some here to my pimento cheese.
You know, this is a pretty simple dish.
Mmm, it's good, it's perfect.
[Guy] You've got that beautiful, crunchy, fried green tomato.
[with mouthful] I mean...
That's like one of the best...
-It's one of the best fried green tomato I've ever head. -Well, thank you.
That's textbook.
Guy just said that my fried green tomatoes were the best he's ever had.
I can go home now.
This is gonna go under the salamander
to toast this cheese, and then we're gonna put
the fried green tomatoes on the top.
Jack reminded me before I came
that the only reason I was gonna be on the show was
because of him, because he's what made me a dad.
And when I win,
we're gonna save that for Jack's college.
[Michael] We've got on Brandt station,
where he got a can of baked beans and some bratwurst.
I think that, you, you grab some ingredients and you spoil yourself
-a little bit, you know? -Yeah.
[Brandt] I'm gonna get started on the baked beans,
doing it my version, throw in some pancetta.
My plan at this point is to add the whammy ingredient
and the barbecue chips.
I work from home, and it allows me
to spend some time with my kids.
My wife would love to do that,
but she has a job that is a little bit more nine-to-five than me.
So, if I win today,
I wanna take my family on a trip to Europe.
Brown mustard packs a lot of flavor but it's smooth.
[Guy] Five minutes left! Five to work!
[Tim] Go ahead and parboil those a little bit.
Now that pork tenderloin's on the grill and the potatoes are parboiling,
I'm gonna get started on my Brussels sprouts.
I took the Brussels sprouts, threw 'em in the fryer.
I'm worried about time, thinking fast.
While my Brussels sprouts are frying,
I'm gonna get started on these potatoes.
I'm gonna smash 'em, season 'em,
put some cheese on there, and get it under
the salamander, so they can finish cooking.
This is the most important dad dinner I've made.
'Cause if this impresses the judges,
I could win up to $20,000.
Take my kids traveling the world.
[Guy] We got two minutes, Chefs, two minutes to be plated!
[Stacey] It's time to build the grilled cheese.
I add two perfectly crispy fried green tomatoes.
And the last thing I do is just a drizzle of hot sauce.
And who can say no to fried green tomatoes.
[Brandt] Plating is something important to me.
I grab some small cast irons for the baked beans,
because they're gonna hold the heat.
Then, I went with a little bit of chips dusted on top.
I want the judges to taste home in this dish.
[loudly] One minute, one to go!
I pull the Brussels from the fryer, they're perfect.
I get my Brussels into a ramekin,
get my potatoes on the plate with my green onion and my chilis,
and then I add my barbecue-potato-chip pork tenderloin.
It's perfect. Oh, my gosh, I did it!
I top it off with some more of the curry, ketchup glaze.
It's not as pretty as my last dish,
but I know it's gonna taste great.
Five, four, three, two, one.
Chefs, that's it, stop working.
-[Michael] They worked hard today. -Oh, man!
All right, let's see who's dinner for dad really bowls over the judges.
Let's take it to 'em, right this way, follow me.
All right, this is game two, judges of the Home Cook Dads.
They had to make a dinner for dad using those whammy ingredients.
They got mustard, barbecue chips and lager.
First up, Chef Stacey, what'd you make for us?
Keeping true to my Southern roots,
I gave you a fork and knife, open-faced grilled cheese, pimento cheese,
with fried green tomatoes. The whammy ingredients you'll find, uh,
I breaded the tomatoes in crushed potato chips
along with a little cornmeal and used the beer
for breading my fried green tomatoes.
And then the mustard is in that home-made pimento cheese.
[Rocco] Boy, is it good.
And you managed to incorporate all of the ingredients,
the mustard, the lager, the barbecue chips in a really smart way.
Uh, big fan of fried green tomatoes.
I've eaten a lot of fried green tomatoes.
I-- One of, if not the best fried green tomato I've ever seen on Triple G.
-It was pretty spot on, dude. -I would agree, 100%.
My mum would be very happy with these fried green tomatoes.
They're, they're splendid.
I can actually taste the crisp, or the, the chips in the coating.
Perfectly soft on the inside.
Lovely, well-seasoned.
This is like when no one's looking and counting the calories,
you're just kinda hiding out on the couch and just, like,
sitting there in front of the TV like this.
-That's what-- -You're watching Diners, Drive-ins and Dives
and just-- I'm sorry.
He's been spying on me in my house, but this is great.
-It's a sneak meal. -For sure, you can tell I sneak off a little bit.
I think the cheese is, is good as well.
I would have loved to have seen maybe
pimento cheese sauce with that beer inside of it.
-[Stacey] Got-- Yeah. -You have to use more of that
instead of just drenching the tomatoes. Do you know what I mean?
Thank you, Chef.
Thank you, judges. Uh, nice job, Chef Stace.
Up next, not to be outdone, Chef Tim in the lead.
Dad meal, I'm gonna go with something I grew up with all the time,
pork tenderloin. Used the, uh, barbecue chips
to, uh, crust that. I also used a curry ketchup
which is one of the things I picked up in Europe, which is awesome,
with a little bit of beer to use that as a glaze while it was cooking.
Smashed potatoes, a little bit of smoked Gouda on there.
Crispy, quarter Brussels sprouts
with a little balsamic and salt on top.
When I saw you cooking, I thought that
the pork tenderloin was gonna be overcooked.
I thought, "It's gonna be dry." But actually as I cut into it,
you got that perfect, little, rosy center.
And that's very difficult for most home cooks or dad chefs.
-So, well done in that. -Thank you, sir.
[Madison] There could be a bit more potato chip crust
on the, uh, pork.
[Rocco] These potatoes, they're definitely seasoned.
I think in terms of presentation,
could've taken a little more time and finesse.
The Brussels sprouts are also cooked and seasoned.
And all together, this is a very, I think a triumphant plate.
Thank you, Chef, thank you.
Uh, Tim, had you seared the pork,
cooked it almost three-quarters of the way,
brushed it in the mustard, rolled it in the chips,
and then finished it off, you probably would've gotten a better result.
And it would've been obvious that beer, that mustard and those chips were on the pork.
Understood, thank you, Chef.
Last but not least, Chef Brandt,
what do you have for us, Chef?
Chefs, this is a brat with onions and peppers
on the side we have, uh, baked beans with pancetta,
and an entire bag of barbecue chips inside of them.
The sausage is marinated in the beer.
The onions also have some of the beer in it.
There is mustard on the bun.
And this is an, you know, a little ode to
growing up barbecuing, baked beans was in every dish.
You did something really, really smart.
Barbecued baked beans, you made it out of barbecue potato chips.
That's very, very intelligent,
-very smart gameplay right there. -Thank you.
-Appreciate it. -The overall flavor of this sausage...
-Mmm-hmm. -...sausage and beer is absolutely lovely.
-Cheers, well done. -[Brandt] Thank you, Chef, cheers.
Have you ever heard the phrase meat-to-bun ratio?
-[Brandt] Yeah, I thought I was doing it... -[Rocco] Or bun-to-meat ratio?
-...I wanted to-- I was digging out. -[Rocco] It's, for some reason
-it's just repeating itself in my mind... -I hear ya.
...over and over and over.
-You're very right, Chef. -[Rocco] But I, I tell you what,
-the mustard saved you. -[Brandt] Yeah.
The mustard brought relief in that bite,
and thankfully your whammy ingredient is saving this dish.
It's making it absolutely delicious and fun.
Thanks, appreciate it.
Judges, thank you. Chefs, nice job, tough battle.
We'll send you back to the kitchens,
let the judges deliberate,
see who their favorite dad is.
-We'll call you back when we have a decision, thank you. -Thank you, gentlemen.
All right, judges, which home cook
bowled a lucky strike on this one?
Well, gentlemen, in the second round
we asked you to make your dinner.
Make dad's dinner. Let's take a look.
Twenty points available in gameplay,
twenty in taste, ten in plating,
for a total of 50.
Chef Brandt, we'll start off with you.
Gameplay: 16 out of 20. Taste: 16 out of 20. Plating: eight.
For 40 points. A score of 80.
Chef Tim.
Seventeen out of 20 in gameplay,
eighteen out of 20 in taste,
seven in plating for a 42, for an 85, wow!
Chef Stacey, uh,
with the pimento and fried green tomato sandwich,
gonna need a 45 or better to win.
Sixteen out of 20 in gameplay,
seventeen out of 20 in taste.
Did you pull it in plating?
Eight out of plating for a 41
and a score of 81. Congratulations, Chef Tim, you're the winner.
-[applause] -Congratulations.
-[Guy] Well done. -Thanks.
Gentleman, I think a great representation
of what dad's do in the kitchen,
and I think your kids should be very proud.
Gentlemen, thank you very much, great to have you.
[applause continues]
I came in second place, but here's the thing,
Guy Fieri just said that my fried green tomato
was one of the best fried green tomatoes that he's ever had.
I'm really the winner there.
[Brandt] Being here is winning enough.
My kids get to see that I did something
out of a lot of our comfort zones.
That's a win.
Ladies and gentlemen, let's meet our Home Cook Dads champion,
give it up, Chef Tim.
-Whoo! -Thank you, gentlemen.
-Nice job, Chef. -Thank you all.
Gonna give you a couple ways
to win up to $20,000.
Now, we can go on a shopping spree,
which is where I give you two minutes to grab five items
that satisfy the clues on a list.
You get all five items, you get $20,000.
Now, the other way is we can skip that shopping spree.
-Okay. -Just get right past the shenanigans
and go to the mystery check right behind the entryway doors.
So, there's a check already made out to you back there.
For a denomination that I will say
is between $14,000
and $20,000.
-I'm going with the check. -He's going for the check.
-[Tim] Okay-- -Fifteen thousand, seven hundred and fifty bucks!
Oh, this feels good!
-It's heavy. -It's heavy.
Ashley, Brooklyn, Sebastian,
daddy's coming home and we're gonna go travel.
Chef Tim cooks it and rocks the market,
-walks away with $15,750 bucks. -Thank you, Chef.
And we will see you next time on Guy's Grocery Games.