1 00:00:01,301 --> 00:00:02,801 [Guy] They're the most feared boxes in the food world. 2 00:00:02,836 --> 00:00:05,304 They claim to be filled with Flavortown Market's 3 00:00:05,338 --> 00:00:07,506 finest ingredients. 4 00:00:07,540 --> 00:00:09,575 But once inside the chef's homes, 5 00:00:09,609 --> 00:00:11,610 they unleash a whole lot of crazy. 6 00:00:11,644 --> 00:00:13,579 Oh no, what is this? 7 00:00:13,613 --> 00:00:15,514 All right. Stop. Please stop. 8 00:00:15,548 --> 00:00:17,316 What? What? What? How many ingredients? 9 00:00:17,350 --> 00:00:18,650 - Real cool, Guy. - Woo-hoo-hoo. 10 00:00:18,685 --> 00:00:21,587 Tonight, we've sent all-star chefs boxes 11 00:00:21,621 --> 00:00:23,322 just bursting with bacon. 12 00:00:23,356 --> 00:00:24,390 Oh. 13 00:00:24,424 --> 00:00:26,425 That's right. So they can go hog-wild 14 00:00:26,459 --> 00:00:28,727 making some smoking bacon dishes at home. 15 00:00:28,762 --> 00:00:31,497 Excellent. Excellent. Excellent. Delicious. 16 00:00:31,531 --> 00:00:32,664 [shrieks] 17 00:00:32,699 --> 00:00:33,732 [Guy] My mouth is starting to water. 18 00:00:33,767 --> 00:00:37,302 [Hunter] It's a big bacon blowout on GGG Delivery. 19 00:00:37,337 --> 00:00:39,571 [horn honks] 20 00:00:39,606 --> 00:00:41,507 So Hunter, are you ready to meet tonight's 21 00:00:41,541 --> 00:00:43,142 bacon-loving chefs? 22 00:00:43,176 --> 00:00:44,510 Sounds sweet. 23 00:00:44,544 --> 00:00:46,512 First up, renowned restaurateur 24 00:00:46,546 --> 00:00:49,415 who has probably used every type of bacon 25 00:00:49,449 --> 00:00:50,783 in the world in just one dish 26 00:00:50,817 --> 00:00:53,352 and that's the one and only "Shenanigans" 27 00:00:53,386 --> 00:00:54,319 Chef Brian Malarkey. 28 00:00:54,354 --> 00:00:56,255 Yeah. 29 00:00:56,289 --> 00:00:57,723 Waddup? 30 00:00:57,757 --> 00:00:59,591 [Brian] Welcome to the house of Malarkey. All right. 31 00:00:59,626 --> 00:01:02,194 This is where the shenanigans are gonna take us to the next level. 32 00:01:02,228 --> 00:01:03,595 My family loves bacon. 33 00:01:03,630 --> 00:01:06,265 My little girl's got a baby pig outback. 34 00:01:06,299 --> 00:01:07,366 And this fall, I'm gonna... 35 00:01:07,400 --> 00:01:09,234 - [pig squeals] - Just kidding, Sailor. 36 00:01:10,537 --> 00:01:13,705 It's bacon on his head. Oh, no, it's a mohawk. 37 00:01:13,739 --> 00:01:15,874 Next up, acclaimed executive chef who's prepared bacon 38 00:01:15,909 --> 00:01:18,677 dishes at Michelin-starred restaurants for sure. 39 00:01:18,711 --> 00:01:19,711 - I love it. - The one and only, 40 00:01:19,746 --> 00:01:21,613 "The Ninja", Chef Nyesha Arrington. 41 00:01:21,648 --> 00:01:23,582 [Hunter] Oh, look at her with the pose. 42 00:01:23,616 --> 00:01:26,518 [Nyesha] Hey, guys, I'm about to turn my home kitchen 43 00:01:26,553 --> 00:01:27,820 into Flavortown. 44 00:01:27,854 --> 00:01:30,789 My kitchen is basically my home office. 45 00:01:30,824 --> 00:01:32,624 I have every gadget under the sun here. 46 00:01:32,659 --> 00:01:35,060 Even though I've never been to Flavortown, 47 00:01:35,095 --> 00:01:37,463 I know Guy's got something up his sleeve. 48 00:01:37,497 --> 00:01:39,742 Please, Guy, don't go bacon my heart. 49 00:01:39,766 --> 00:01:43,435 And finally, Food Network star who grew up calling herbs 50 00:01:43,470 --> 00:01:46,572 "habs", and strips of bacon, "rashas". 51 00:01:46,606 --> 00:01:48,373 The one and only spice queen, 52 00:01:48,408 --> 00:01:50,476 Chef Aarti Sequeira. 53 00:01:50,510 --> 00:01:52,444 Rashes, that's hilarious. 54 00:01:52,479 --> 00:01:55,614 Hi. I'm Aarti Sequeira. I wanna show off 55 00:01:55,648 --> 00:01:57,649 all the different things that you can do with bacon 56 00:01:57,684 --> 00:02:00,586 including my personal favorite, spicing it up. 57 00:02:00,620 --> 00:02:03,455 I have a few tricks up my sleeve to take bacon from 58 00:02:03,490 --> 00:02:05,324 backup singer to lead singer. 59 00:02:05,358 --> 00:02:06,492 Hi, honey. 60 00:02:06,526 --> 00:02:07,893 Welcome, chefs, to GGG Delivery. 61 00:02:07,927 --> 00:02:10,863 You've probably read the recent study that claims 62 00:02:10,897 --> 00:02:14,433 that 60% of the world's problems could be solved 63 00:02:14,467 --> 00:02:16,602 by more bacon. 64 00:02:16,636 --> 00:02:20,472 Because chefs, as you know, the taste of cured bacon 65 00:02:20,507 --> 00:02:22,574 could cure almost anything. 66 00:02:22,609 --> 00:02:24,209 [imitates drum beat] 67 00:02:24,244 --> 00:02:25,377 [vocalizes] 68 00:02:25,411 --> 00:02:26,612 [laughs] 69 00:02:26,646 --> 00:02:30,482 Which is why we've invited you to GGG's BBB. 70 00:02:30,517 --> 00:02:34,119 We're talking about the Big Bacon Blowout. 71 00:02:34,154 --> 00:02:35,487 - Whoa. - Wow. 72 00:02:35,522 --> 00:02:37,823 We've sent you two boxes filled 73 00:02:37,857 --> 00:02:40,592 with bacon-friendly ingredients that will help you 74 00:02:40,627 --> 00:02:45,164 go full boar in a baller of bacon games. 75 00:02:45,198 --> 00:02:46,532 Full boar. 76 00:02:46,566 --> 00:02:47,566 That was a really good one. 77 00:02:47,600 --> 00:02:50,435 At the end of each round, three fellow members 78 00:02:50,470 --> 00:02:54,339 of GGG's Bacon Nation will judge your sizzling bacon 79 00:02:54,374 --> 00:02:56,508 dishes on gameplay, 80 00:02:56,543 --> 00:02:58,310 creativity, plating, 81 00:02:58,344 --> 00:02:59,978 and your description of the taste. 82 00:03:00,013 --> 00:03:03,549 And best of all, the chef with the highest combined score 83 00:03:03,583 --> 00:03:08,387 after two rounds will get a shot at winning up to $20,000. 84 00:03:08,421 --> 00:03:10,556 [Guy] Talk about bringing home the bacon. 85 00:03:10,590 --> 00:03:14,593 So listen, I want you to make the judges 86 00:03:14,627 --> 00:03:18,263 a Big Bodacious Bacon Bonanza. 87 00:03:18,298 --> 00:03:19,665 It could be a savory dish, 88 00:03:19,699 --> 00:03:20,933 - comfort dish. - Big, bodacious and bonanza. 89 00:03:20,967 --> 00:03:23,502 It could be a swine dine classic. 90 00:03:23,536 --> 00:03:25,571 [laughs] 91 00:03:25,605 --> 00:03:26,838 More like pigs in a blanket. All right. 92 00:03:26,873 --> 00:03:29,608 So to make things easier for you, Game 1 box 93 00:03:29,642 --> 00:03:32,544 is full of smokin' bacon options. Hunter. 94 00:03:32,579 --> 00:03:34,580 - Yup, 100%. - [Guy] Okay. Grab it. 95 00:03:34,614 --> 00:03:35,847 I'm nervous. 96 00:03:35,882 --> 00:03:38,550 This better be full of bodacious bacon. 97 00:03:38,585 --> 00:03:42,221 Oh. Look at this. 98 00:03:42,255 --> 00:03:43,255 [Nyesha] Oh, my gosh. 99 00:03:43,289 --> 00:03:44,523 Uncured, yeah. 100 00:03:44,557 --> 00:03:46,625 I got slab bacon. 101 00:03:46,659 --> 00:03:50,195 Oh my gosh, so much. 102 00:03:50,230 --> 00:03:51,463 Black pepper and thyme. 103 00:03:51,497 --> 00:03:54,433 Look, smoky bacon. Bourbon. Pancetta. 104 00:03:54,467 --> 00:03:55,567 [Hunter] Yeah, I got lots of bacon. 105 00:03:55,602 --> 00:03:56,768 No other ingredients? 106 00:03:56,803 --> 00:03:59,438 You asked me and I said it was 100% bacon. 107 00:03:59,472 --> 00:04:00,772 - I literally put its... - I know but I knew... 108 00:04:00,807 --> 00:04:01,974 You gotta send other ingredients. 109 00:04:02,008 --> 00:04:03,508 [Hunter] You said a hundred percent so I went 110 00:04:03,543 --> 00:04:04,776 - 100%. - [Guy] And so why 111 00:04:04,811 --> 00:04:06,812 don't you... And I don't want them to feel hamstrung here. 112 00:04:06,846 --> 00:04:08,547 So let's think about how we can allow them to use 113 00:04:08,581 --> 00:04:09,648 a couple items in their pantry. 114 00:04:09,682 --> 00:04:12,217 I'll let you pick between four and ten. 115 00:04:12,252 --> 00:04:13,385 Nine. 116 00:04:13,419 --> 00:04:14,620 - Oh. - Nine items. 117 00:04:14,654 --> 00:04:16,388 - Look at that. Great. - Fantastic. 118 00:04:16,422 --> 00:04:18,757 Because this is Express Lane. 119 00:04:18,791 --> 00:04:19,791 - Nine ingredients or less. - Oh, geez. 120 00:04:19,826 --> 00:04:23,462 Using as much bacon as you can to make your big, 121 00:04:23,496 --> 00:04:25,530 - bold bacon bonanza. - Oh my God. 122 00:04:25,565 --> 00:04:27,532 [Guy] You can use of the bacon you want. All right? 123 00:04:27,567 --> 00:04:28,600 - Um... - [Guy] Did you say nine 124 00:04:28,635 --> 00:04:30,602 or did you say three ingredients? 125 00:04:30,637 --> 00:04:32,137 - Oh, here we go. - [Hunter] Well, three 126 00:04:32,171 --> 00:04:33,639 cubed is nine. 127 00:04:33,673 --> 00:04:36,508 No, two ingredients, one ingredient. Go. 128 00:04:36,542 --> 00:04:37,876 [Aarti] Thank you. Bye-bye. 129 00:04:37,910 --> 00:04:40,846 Nothing like I like bacon more than like scallops 130 00:04:40,880 --> 00:04:44,249 and shrimp. I'm thinking some Southern big flavors. 131 00:04:44,284 --> 00:04:45,617 Bodacious was a word I heard. 132 00:04:45,652 --> 00:04:48,353 All right. Look at this, polenta. 133 00:04:48,388 --> 00:04:50,555 I am an old-school shrimp and gritter. 134 00:04:50,590 --> 00:04:53,592 It's gonna be a bacon extravaganza 135 00:04:53,626 --> 00:04:58,497 and I'm gonna have so much bacon yet it's gonna be in olives. 136 00:04:58,531 --> 00:05:00,499 We got some polenta going down. 137 00:05:00,533 --> 00:05:03,602 Here goes my cheese. 138 00:05:03,636 --> 00:05:05,404 Cheesy grits. And, of course, 139 00:05:05,438 --> 00:05:07,806 as much bacon as possible. 140 00:05:07,840 --> 00:05:08,774 Chef Shenanigans, what are you making? 141 00:05:08,808 --> 00:05:10,509 We've got this whole play on shrimp and grits. 142 00:05:10,543 --> 00:05:12,611 We have the pancetta rendering down 143 00:05:12,645 --> 00:05:14,513 that we're gonna actually put into the polenta. 144 00:05:14,547 --> 00:05:17,482 We have strips of bacon for a crunchy top of bacon 145 00:05:17,517 --> 00:05:20,218 and green apple because pigs love apples, 146 00:05:20,253 --> 00:05:21,453 you know what I'm saying. 147 00:05:21,487 --> 00:05:22,421 [muffled] 148 00:05:22,455 --> 00:05:24,156 [laughs] 149 00:05:24,190 --> 00:05:26,258 Big bacon bonanza. 150 00:05:26,292 --> 00:05:30,429 So I hate Express Lane... 151 00:05:30,463 --> 00:05:32,631 Bourbon, garam masala... 152 00:05:32,665 --> 00:05:35,400 Because I like to use a lot of ingredients. 153 00:05:35,435 --> 00:05:37,369 Maybe a little slab bacon. 154 00:05:37,403 --> 00:05:40,305 At least I can use as much bacon as I want. 155 00:05:40,340 --> 00:05:41,606 I'm making a dosa, 156 00:05:41,641 --> 00:05:45,344 which is a rice and lentil crepe with bacon, duck, 157 00:05:45,378 --> 00:05:47,412 and potato with cilantro chutney. 158 00:05:47,447 --> 00:05:49,815 I'm grabbing some fingerlings, slicing them 159 00:05:49,849 --> 00:05:52,818 in half and getting them into a pot of salted water. 160 00:05:52,852 --> 00:05:55,354 Okay. So this is dosa batter. 161 00:05:55,388 --> 00:05:59,424 Dosa is fermented rice and lentil crepe 162 00:05:59,459 --> 00:06:01,393 that takes a couple of days to make. 163 00:06:01,427 --> 00:06:05,397 So I'm proud of myself for having ready-made dosa batter on hand. 164 00:06:05,431 --> 00:06:07,499 The first one always 165 00:06:07,533 --> 00:06:09,468 the ugly one. 166 00:06:09,502 --> 00:06:11,536 And what's happening in the Aarti kitchen? 167 00:06:11,571 --> 00:06:14,606 So I'm making dosas, which are a South Indian crepe 168 00:06:14,640 --> 00:06:18,477 with a duck, potato, and bacon filling. 169 00:06:18,511 --> 00:06:19,678 Hmm. Potatoes. 170 00:06:19,712 --> 00:06:21,213 Potatoes. Sorry. Potatoes. 171 00:06:21,247 --> 00:06:22,547 Potatoes. 172 00:06:22,582 --> 00:06:25,650 Bacon bonanza. Bonanza of bacon. 173 00:06:25,685 --> 00:06:27,586 Okay. Nine items. I have... 174 00:06:27,620 --> 00:06:30,288 I got bacon fat. Yeah. 175 00:06:30,323 --> 00:06:32,224 I'm using mustard. 176 00:06:32,258 --> 00:06:35,327 One, two, three, four. 177 00:06:35,361 --> 00:06:38,096 I'm thinking a classic BLT sandwich. 178 00:06:38,131 --> 00:06:41,867 And I'm going to pack in the bacon as much as possible. 179 00:06:41,901 --> 00:06:44,669 So I take that bourbon bacon. I get it in the cast iron pan, 180 00:06:44,704 --> 00:06:47,406 get it in the oven 'cause I know I really wanna render out 181 00:06:47,440 --> 00:06:49,408 that fat to use throughout the dish. 182 00:06:49,442 --> 00:06:50,609 I love me some slab bacon. 183 00:06:50,643 --> 00:06:52,411 It's like literally my favorite. 184 00:06:52,445 --> 00:06:54,112 Place that into the pressure cooker 185 00:06:54,147 --> 00:06:56,715 because I know I really want to take away some of that 186 00:06:56,749 --> 00:06:58,683 toughness that's in slab bacon. 187 00:06:58,718 --> 00:07:01,720 I wanna make a bacon aioli, crack my eggs, 188 00:07:01,754 --> 00:07:05,123 I get my delicious tarragon-dijon mustard 189 00:07:05,158 --> 00:07:07,626 in that bowl. 190 00:07:07,660 --> 00:07:09,928 Chef Nyesha, tell us what's going on. 191 00:07:09,962 --> 00:07:15,167 Right now, I'm emulsifying some bacon fat into my aioli. 192 00:07:15,201 --> 00:07:17,636 I have some pressure cooked bacon that I'm just gonna 193 00:07:17,670 --> 00:07:22,474 crisp up and I'm also making some crispy potatoes 194 00:07:22,508 --> 00:07:25,544 to go along with my BLT sandwich. 195 00:07:25,578 --> 00:07:28,580 - Oh, that sounds nice. - I'll take two. 196 00:07:28,614 --> 00:07:31,016 You think this bacon battle is big? 197 00:07:31,050 --> 00:07:34,453 Round two is gonna be even bigger than Jurassic Pork. 198 00:07:34,487 --> 00:07:36,188 Don't go anywhere. 199 00:07:44,597 --> 00:07:46,832 Welcome back everybody to GGG's BBBs. 200 00:07:46,866 --> 00:07:48,733 We're talking about the Big Bacon Blowout. 201 00:07:48,768 --> 00:07:50,735 - We have Chefs Brian Malarkey. - Yes. 202 00:07:50,770 --> 00:07:52,537 [Guy] Nyesha Arrington, and Aarti Sequeira. 203 00:07:52,572 --> 00:07:54,406 And they're making big, bodacious, 204 00:07:54,440 --> 00:07:55,740 bacon bonanza dishes. 205 00:07:55,775 --> 00:07:57,542 All right. We have three distinguished 206 00:07:57,577 --> 00:08:00,645 members of our Bacon Nation standing by to judge. 207 00:08:00,680 --> 00:08:03,448 Acclaimed chef whose Nashville culinary empire 208 00:08:03,483 --> 00:08:05,750 include both breweries and bacon dishes, 209 00:08:05,785 --> 00:08:08,420 the one and only, Maneet Chauhan. 210 00:08:08,454 --> 00:08:09,554 How are you, Chef? 211 00:08:09,589 --> 00:08:11,590 Hey, Guy. How are you doing? 212 00:08:11,624 --> 00:08:13,558 The official chef of South Dakota Beef 213 00:08:13,593 --> 00:08:15,560 who makes a great bacon wrapped fillet. 214 00:08:15,595 --> 00:08:17,729 The one and only Wildcard himself, 215 00:08:17,763 --> 00:08:19,598 Chef Justin Warner, how are you, Chef? 216 00:08:19,632 --> 00:08:23,201 Great, Guy. You know, so comfortable in my own home 217 00:08:23,236 --> 00:08:25,203 but still full of judgment. 218 00:08:25,238 --> 00:08:26,371 [laughs] 219 00:08:27,607 --> 00:08:29,407 Food Network star who gives all of her bacon 220 00:08:29,442 --> 00:08:31,576 dishes a little Southern accent, 221 00:08:31,611 --> 00:08:34,246 the one and only Damaris Phillips. Hi. 222 00:08:34,280 --> 00:08:35,680 Hi. 223 00:08:35,715 --> 00:08:37,549 Look at the wave. Out of all the bacon, 224 00:08:37,583 --> 00:08:39,951 - what's your favorite? - I think pancetta 225 00:08:39,986 --> 00:08:43,855 and the pork belly, those are two of my favorites. 226 00:08:43,890 --> 00:08:45,490 [Damaris] Slab bacon's my favorite. It's like thick 227 00:08:45,525 --> 00:08:47,526 and salty. It gets so crunchy. 228 00:08:47,560 --> 00:08:48,727 Ah, rats! 229 00:08:48,761 --> 00:08:52,163 Justin, since Damaris took what you wanted to say. 230 00:08:52,198 --> 00:08:53,698 I'm gonna go with the uncured bacon. You know, 231 00:08:53,733 --> 00:08:56,568 it's actually a little bit of misnomer that it's uncured. 232 00:08:56,602 --> 00:08:58,403 Believe it or not, it's actually cured using 233 00:08:58,437 --> 00:09:01,640 celery and things that contain natural nitrite 234 00:09:01,674 --> 00:09:04,509 so you know me, I'm a nerd, so I would geek out on that 235 00:09:04,544 --> 00:09:05,810 - as I just did. - My mouth is starting 236 00:09:05,845 --> 00:09:06,811 to water. 237 00:09:06,846 --> 00:09:10,549 [Brian] Crispy pancetta. Got that bacon coming up. 238 00:09:10,583 --> 00:09:12,784 The grits look beautiful. 239 00:09:12,818 --> 00:09:15,487 I'm going old school, bacon scallop wrapped shrimp. 240 00:09:15,521 --> 00:09:18,256 You know, I know they've been doing it for years, 241 00:09:18,291 --> 00:09:19,357 but I'm gonna do it better. 242 00:09:19,392 --> 00:09:20,859 We're gonna get these going in. 243 00:09:20,893 --> 00:09:23,495 The shrimp needs to cook longer than the scallop. 244 00:09:23,529 --> 00:09:25,463 I'm gonna start this first. 245 00:09:25,498 --> 00:09:28,567 And as they render, I'm going to then go 246 00:09:28,601 --> 00:09:30,335 with the scallops at about 10 minutes. 247 00:09:30,369 --> 00:09:31,736 Pancetta is rendered out beautifully. 248 00:09:31,771 --> 00:09:33,605 It has all of that pancetta fat. 249 00:09:33,639 --> 00:09:36,875 And it's nice and salty and I just dump all of it 250 00:09:36,909 --> 00:09:40,345 into the polenta. Oh, that's a fat piece 251 00:09:40,379 --> 00:09:41,513 right there. 252 00:09:41,547 --> 00:09:44,349 Scallops are going down at 10 minutes, just what we said. 253 00:09:44,383 --> 00:09:46,651 This apple is yelling at me right here. 254 00:09:46,686 --> 00:09:48,720 Apple loves pig. So, I'm gonna make a slaw. 255 00:09:48,754 --> 00:09:51,423 Olive oil here. We got salt. 256 00:09:51,457 --> 00:09:53,725 This is the bow on top. Crispy bacon. 257 00:09:53,759 --> 00:09:56,361 Put that into our apple salad. 258 00:09:56,395 --> 00:09:59,698 Now, look at the great sear on that. 259 00:09:59,732 --> 00:10:01,600 How many bacon wrapped scallops have you had 260 00:10:01,634 --> 00:10:02,767 that have been subpar? 261 00:10:02,802 --> 00:10:04,769 You're either gonna overcook the scallop or undercook 262 00:10:04,804 --> 00:10:06,605 the bacon, it's your choice as a chef. 263 00:10:06,639 --> 00:10:09,908 Okay. Let's get the potatoes out, 264 00:10:09,942 --> 00:10:11,376 dry off a bit and then they're going right 265 00:10:11,410 --> 00:10:14,079 in the bacon fat. Typically, in dosa, 266 00:10:14,113 --> 00:10:16,615 they're stuffed with a spiced potato mixture. 267 00:10:16,649 --> 00:10:18,450 So, I'm playing off of that. 268 00:10:18,484 --> 00:10:20,585 Why don't we just do my chutney right now. 269 00:10:20,620 --> 00:10:22,687 You usually do have sauces with dosa, 270 00:10:22,722 --> 00:10:27,158 so I'm making a very quick acidic cilantro chutney. 271 00:10:28,661 --> 00:10:30,662 To get just a little bit of bacon grease going, 272 00:10:30,696 --> 00:10:33,598 I start caramelizing the onions in a skillet. 273 00:10:33,633 --> 00:10:36,735 Then I start ripping apart that duck confit 274 00:10:36,769 --> 00:10:40,372 for my dosa. Put garam masala in here. 275 00:10:40,406 --> 00:10:44,542 Duck confit is a great cousin to bacon. 276 00:10:44,577 --> 00:10:47,379 And the two together are kind of joined forces 277 00:10:47,413 --> 00:10:49,447 to make this really robust, 278 00:10:49,482 --> 00:10:51,416 larger than life filling. 279 00:10:51,450 --> 00:10:53,752 I deglaze the filling with some bourbon. 280 00:10:53,786 --> 00:10:58,490 This is really gonna add life to my duck and bacon filling. 281 00:10:58,524 --> 00:10:59,524 Hello. 282 00:10:59,558 --> 00:11:01,626 [Nyesha grunts] 283 00:11:01,661 --> 00:11:03,461 [Nyesha] I pull my bacon out of the oven. 284 00:11:03,496 --> 00:11:04,696 It's perfectly crispy. 285 00:11:04,730 --> 00:11:07,532 After I pull out my slab bacon, 286 00:11:07,566 --> 00:11:11,803 I add a little bit of thyme for some delicious flavor. 287 00:11:11,837 --> 00:11:14,839 I deglaze with soy and this beautiful caramel 288 00:11:14,874 --> 00:11:16,808 is starting to form. I feel like a good sandwich 289 00:11:16,842 --> 00:11:19,644 always is served with chips and I thinly slice 290 00:11:19,679 --> 00:11:21,513 my potatoes and toss them into the fryer 291 00:11:21,547 --> 00:11:24,149 but I'm all about that texture. 292 00:11:24,183 --> 00:11:26,284 Potato chips done. 293 00:11:26,318 --> 00:11:27,819 Cooking the bread in the bacon fat 294 00:11:27,853 --> 00:11:30,388 because I really wanna bring that bacon flavor. 295 00:11:30,423 --> 00:11:32,357 Yum. 296 00:11:32,391 --> 00:11:35,727 Lots of color, tomato. 297 00:11:35,761 --> 00:11:38,363 I use that bacon fat and the bourbon soy, 298 00:11:38,397 --> 00:11:40,098 dress my tomatoes, 299 00:11:40,132 --> 00:11:41,666 which will then kind of dress my lettuce. 300 00:11:41,701 --> 00:11:44,469 And every part of the sandwich is going to have bacon in it. 301 00:11:44,503 --> 00:11:46,538 [Justin] There's not really much that Chef Nyesha 302 00:11:46,572 --> 00:11:49,441 can't do. You know, she's got this Michelin pedigree. 303 00:11:49,475 --> 00:11:52,310 In her hands, I think it's going to be completely 304 00:11:52,344 --> 00:11:53,478 elevated which I'm excited about. 305 00:11:53,512 --> 00:11:54,913 - [Guy] Two minutes. - Okay. 306 00:11:54,947 --> 00:11:56,715 I guess it's time to put this dish together, 307 00:11:56,749 --> 00:11:58,783 get the grits down there as my base. 308 00:11:58,818 --> 00:12:01,686 I'm gonna do this two shrimp and two scallop fur. 309 00:12:01,721 --> 00:12:04,756 Uh-huh. Look at that. That apple, the slice, 310 00:12:04,790 --> 00:12:07,692 the bacon on top. Then I realized counting again, 311 00:12:07,727 --> 00:12:09,627 I'm only at eight and I get one more. 312 00:12:09,662 --> 00:12:11,696 Stepping on with chicharrones. 313 00:12:11,731 --> 00:12:13,598 Crunched up chicharrones on top. 314 00:12:13,632 --> 00:12:15,600 And now a bunch of those microgreens. 315 00:12:15,634 --> 00:12:17,569 Chefs, one minute, one to go. 316 00:12:17,603 --> 00:12:20,672 Okay. That's two. 317 00:12:20,706 --> 00:12:22,607 Dosa down on the plate. 318 00:12:22,641 --> 00:12:26,444 Then I spoon over some of that cilantro chutney, 319 00:12:26,479 --> 00:12:29,614 a nice hefty filling of the potatoes, 320 00:12:29,648 --> 00:12:31,483 the bacon, and duck. 321 00:12:31,517 --> 00:12:32,584 Thirty-five seconds. 322 00:12:32,618 --> 00:12:34,352 ♪ BLT ♪ 323 00:12:34,386 --> 00:12:35,653 Time to build my BLT. 324 00:12:35,688 --> 00:12:38,723 First, I throw my potato chips on the plate. 325 00:12:38,758 --> 00:12:41,526 Toasted bread, bacon aioli down, 326 00:12:41,560 --> 00:12:43,528 and a sliced bourbon bacon, 327 00:12:43,562 --> 00:12:46,664 followed by the tomatoes, followed by the lettuce, 328 00:12:46,699 --> 00:12:50,401 followed by more bacon, deliciously glazed. 329 00:12:50,436 --> 00:12:55,306 [Guy] Five, four, three, two, one. 330 00:12:55,341 --> 00:12:57,242 And that's it, chefs. Stop working. 331 00:12:57,276 --> 00:12:58,243 Oh, boy. 332 00:12:58,277 --> 00:12:59,410 - [Justin] What a nail biter. - [Hunter] Oh, boy. 333 00:12:59,445 --> 00:13:00,712 - Amazing. - Wow. 334 00:13:00,746 --> 00:13:02,914 Well, I gotta tell you, Hunter, those bacon dishes 335 00:13:02,948 --> 00:13:06,284 look good enough to be on the cover of Porks Illustrated. 336 00:13:06,318 --> 00:13:07,752 - [Hunter exclaims] - [laughs] 337 00:13:07,787 --> 00:13:09,721 Let's find out what the judges think. 338 00:13:09,755 --> 00:13:11,389 Porks Illustrated. 339 00:13:11,423 --> 00:13:13,224 I get it. That's funny. 340 00:13:20,699 --> 00:13:22,500 All right, judges. This is it. 341 00:13:22,535 --> 00:13:26,838 Our chefs had to make the big, bodacious bacon bonanza dish 342 00:13:26,872 --> 00:13:29,440 using a box of bacon we sent them. 343 00:13:29,475 --> 00:13:30,809 And we allowed them to get ingredients 344 00:13:30,876 --> 00:13:33,678 from their pantry. All right, Chef Aarti, you're up first. 345 00:13:33,712 --> 00:13:36,548 Hey, guys. So I made dosa. 346 00:13:36,582 --> 00:13:39,918 A dosa is a South Indian crepe that's nice and crispy 347 00:13:39,952 --> 00:13:42,854 on the outside because I fried it in bacon fat. 348 00:13:42,888 --> 00:13:47,659 On top of that, I've got a big, bodacious slab bacon. 349 00:13:47,693 --> 00:13:49,460 I've got some of those bacon drippings as well. 350 00:13:49,495 --> 00:13:52,463 I've got fingerling potatoes that I also crisped up 351 00:13:52,498 --> 00:13:54,599 in bacon fat. And then to balance out 352 00:13:54,633 --> 00:13:56,501 all the richness of this dish, 353 00:13:56,535 --> 00:13:57,635 I've got a very acidic, 354 00:13:57,670 --> 00:14:01,272 slightly spicy cilantro chili chutney. 355 00:14:04,777 --> 00:14:07,312 When you get the flavor of the bacon 356 00:14:07,346 --> 00:14:09,681 and the porkiness, the sweetness, 357 00:14:09,715 --> 00:14:12,383 a lot of acid to balance it all out, 358 00:14:12,418 --> 00:14:15,787 it's really good. [laughs] 359 00:14:15,821 --> 00:14:19,390 Chef Aarti, I take one look at that and I wanna get a dose 360 00:14:19,425 --> 00:14:21,593 of that right now. I had an audible crunch 361 00:14:21,627 --> 00:14:22,927 just creep through my right ear 362 00:14:22,962 --> 00:14:26,564 and that audible crunch tells me a lot about that dosa. 363 00:14:26,599 --> 00:14:28,800 I don't need to know what it tastes like 364 00:14:28,834 --> 00:14:31,436 because dosa's the backup singer for the main event 365 00:14:31,470 --> 00:14:34,405 and your use of the bacon fat, the slab bacon, 366 00:14:34,440 --> 00:14:37,575 and then the savory bacon was really smart. 367 00:14:37,610 --> 00:14:40,612 [Damaris] Having the dosa batter in your own pantry, 368 00:14:40,646 --> 00:14:43,581 that is exactly what this Grocery Games Delivery 369 00:14:43,616 --> 00:14:46,451 is about, seeing what's in your refrigerator. 370 00:14:46,485 --> 00:14:49,821 The only thing that I would say is that the potatoes 371 00:14:49,855 --> 00:14:53,791 and the duck, I almost think that they are a distraction, 372 00:14:53,826 --> 00:14:56,461 but if you had just lifted that bacon, 373 00:14:56,495 --> 00:14:59,264 that would have just been baconlicious. 374 00:14:59,298 --> 00:15:01,366 - Thank you. - [Guy] Next up. 375 00:15:01,400 --> 00:15:02,467 Chef Brian Malarkey. 376 00:15:02,501 --> 00:15:04,669 What we have here is we have bacon-wrapped scallop, 377 00:15:04,703 --> 00:15:06,905 bacon-wrapped shrimp. So I have the pancetta 378 00:15:06,939 --> 00:15:10,308 in the grits and then I needed to really brighten 379 00:15:10,342 --> 00:15:13,511 it up and I did that natural pork, I caramelized that up 380 00:15:13,545 --> 00:15:14,779 and I tossed it with apples 381 00:15:14,813 --> 00:15:18,116 and a lot of citrus and lemon juice. 382 00:15:19,285 --> 00:15:21,219 [upbeat music playing] 383 00:15:25,758 --> 00:15:27,525 [Brian] Now that's bodacious. 384 00:15:27,559 --> 00:15:29,672 Scallop, mid rare. 385 00:15:29,696 --> 00:15:30,929 The shrimp cooked perfectly. 386 00:15:30,963 --> 00:15:33,531 And then you have the big, bright notes of the citrus 387 00:15:33,565 --> 00:15:36,601 and the apple to lift up all that fat. 388 00:15:36,635 --> 00:15:39,470 What I love the most about the dish is the layers 389 00:15:39,505 --> 00:15:42,674 of flavor that you have created from the pancetta, 390 00:15:42,708 --> 00:15:44,609 which is in the grits all the way up 391 00:15:44,643 --> 00:15:47,278 to the chicharrones that you've put on top. 392 00:15:47,313 --> 00:15:48,680 The crispiness of the apple, 393 00:15:48,714 --> 00:15:51,082 I think that is such a great idea. 394 00:15:51,116 --> 00:15:53,718 The scallop, it sounds that it's perfectly cooked. 395 00:15:53,752 --> 00:15:57,555 You're probably the only person I know that knows 396 00:15:57,589 --> 00:16:00,725 the individual greens in the microgreen mix. 397 00:16:00,759 --> 00:16:03,661 So by grabbing that one ingredient, you then grab 398 00:16:03,696 --> 00:16:05,530 three ingredients all in one go. 399 00:16:05,564 --> 00:16:08,266 Your gameplay and your use of the pantry ingredients 400 00:16:08,300 --> 00:16:09,934 was great. 401 00:16:09,969 --> 00:16:10,902 Boom. 402 00:16:10,936 --> 00:16:12,770 Unfortunately, I think that you chose the wrong 403 00:16:12,805 --> 00:16:15,440 kind of bacon to wrap your scallops in. 404 00:16:15,474 --> 00:16:16,941 It's too thick, it's too long, 405 00:16:16,976 --> 00:16:20,378 and you can see that it didn't get all the way cooked. 406 00:16:20,412 --> 00:16:22,213 So we got flabby bacon. 407 00:16:22,247 --> 00:16:23,548 - Thank you. - Next up, 408 00:16:23,582 --> 00:16:25,516 Chef Nyesha Arrington. 409 00:16:25,551 --> 00:16:28,453 When I think about bacon, when I think about bodacious, 410 00:16:28,487 --> 00:16:31,823 I think about a sexy BLT sandwich layering 411 00:16:31,857 --> 00:16:34,492 those bacon flavors throughout. 412 00:16:34,526 --> 00:16:37,395 And I actually roasted my baguette in some 413 00:16:37,429 --> 00:16:39,364 bacon fat with thyme 414 00:16:39,398 --> 00:16:42,300 and I also made a bacon aioli 415 00:16:42,334 --> 00:16:43,701 using that bacon fat. 416 00:16:43,736 --> 00:16:47,405 I've used two bacons for your viewing pleasure today. 417 00:16:50,509 --> 00:16:53,711 Oh, my God. All I taste is bacon. 418 00:16:53,746 --> 00:16:57,648 The beautiful soy cuts through that fatty bacon. 419 00:16:57,683 --> 00:17:00,852 This beautiful fresh iceberg lettuce gives me the perfect 420 00:17:00,886 --> 00:17:03,521 amount of crispness. Those tomatoes in there 421 00:17:03,555 --> 00:17:06,557 glazed with that delicious bacon vinaigrette, 422 00:17:06,592 --> 00:17:07,692 absolutely stunning. 423 00:17:07,726 --> 00:17:09,827 There's not a single component of this 424 00:17:09,862 --> 00:17:12,563 that hasn't been touched by bacon in some way, 425 00:17:12,598 --> 00:17:13,631 shape, or form. 426 00:17:13,665 --> 00:17:15,600 That's an incredible celebration of bacon 427 00:17:15,634 --> 00:17:17,602 and that's what I've look for when we're talking about 428 00:17:17,636 --> 00:17:19,971 bountiful, when we're talking about bodacious. 429 00:17:20,005 --> 00:17:23,541 [Maneet] You have paid homage to each and every ingredient 430 00:17:23,575 --> 00:17:27,445 from the humble bread, which has been toasted 431 00:17:27,479 --> 00:17:30,415 in the bacon fat to even the tomatoes, 432 00:17:30,449 --> 00:17:33,317 which have the bourbon soy on top of it. 433 00:17:33,352 --> 00:17:36,521 That's soy, it's umami, it's tangy 434 00:17:36,555 --> 00:17:38,356 it's so, so savory, 435 00:17:38,390 --> 00:17:39,791 very, very smart to use it in your dish. 436 00:17:39,825 --> 00:17:44,562 But I think that here, you're only getting one texture, crunchy. 437 00:17:44,596 --> 00:17:47,031 I wish that there was a little bit more balance. 438 00:17:47,666 --> 00:17:48,966 Thank you very much, chefs. 439 00:17:49,001 --> 00:17:51,569 I'm gonna ask you to leave the feed while the judges 440 00:17:51,603 --> 00:17:53,971 turn in their comments and their scores to Hunter. 441 00:17:54,006 --> 00:17:56,741 All right, judges, time to score these bacon dishes, 442 00:17:56,775 --> 00:17:58,743 15 points available on gameplay, 443 00:17:58,777 --> 00:18:01,946 15 in creativity, 10 available in plating, 444 00:18:01,980 --> 00:18:04,649 10 available in taste, for a total of 50 points. 445 00:18:04,683 --> 00:18:06,617 Hunter, they will text you their scores, 446 00:18:06,652 --> 00:18:07,785 you will average them out. 447 00:18:07,820 --> 00:18:10,621 Who is going to lead round one and get the envelope 448 00:18:10,656 --> 00:18:13,502 of opportunity? Who is gonna appreciate 449 00:18:13,526 --> 00:18:16,294 the Package of Pain? See you in a bit. 450 00:18:21,500 --> 00:18:22,667 [Guy] Well, chefs, welcome back. 451 00:18:22,701 --> 00:18:25,503 You had a very pigalicious first round. 452 00:18:25,537 --> 00:18:29,307 Let's see who's wallowing in the points. 453 00:18:29,341 --> 00:18:31,776 We have got a two-point difference 454 00:18:31,810 --> 00:18:34,612 between who's in the bottom and who's in the top. 455 00:18:34,646 --> 00:18:37,181 Let's take a look at it. 456 00:18:37,216 --> 00:18:39,817 Nyesha will go... 457 00:18:39,852 --> 00:18:42,353 - right in the middle, there she is. - [Hunter] Oh, yeah. Shake. 458 00:18:42,387 --> 00:18:44,188 [Guy] Congratulations, Nyesha. 459 00:18:44,223 --> 00:18:45,423 Aarti and Malarkey, 460 00:18:45,457 --> 00:18:47,558 Shenanigans, Spice Queen. 461 00:18:47,593 --> 00:18:49,494 Who's it gonna be? 462 00:18:49,528 --> 00:18:53,097 And the bottom goes to... 463 00:18:53,132 --> 00:18:53,698 not Aarti. 464 00:18:53,732 --> 00:18:54,732 Oh. 465 00:18:54,766 --> 00:18:57,335 [Guy] Aarti Sequeira takes it in the first round. 466 00:18:57,369 --> 00:18:58,436 Yay. 467 00:18:58,470 --> 00:19:01,439 Congratulations. Which means you've earned 468 00:19:01,473 --> 00:19:03,541 yourself at envelope of opportunity. 469 00:19:03,575 --> 00:19:06,410 Envelope of opportunity says... 470 00:19:06,445 --> 00:19:08,613 a thousand dollar prize 471 00:19:08,647 --> 00:19:11,382 and a thousand dollar donation 472 00:19:11,416 --> 00:19:12,583 to a restaurant of your choice. 473 00:19:12,618 --> 00:19:15,486 I would like to make it to Big Al's 474 00:19:15,521 --> 00:19:16,921 in Wake Forest, North Carolina. 475 00:19:16,955 --> 00:19:20,224 He makes amazing barbecue. He's been doing it for years. 476 00:19:20,259 --> 00:19:21,659 He deserves it. 477 00:19:21,693 --> 00:19:23,761 Plus a sizzling advantage 478 00:19:23,795 --> 00:19:28,366 in round two. Thank you, guys, so much. This is so great. 479 00:19:28,400 --> 00:19:30,234 [Guy] All right, Chef Shenanigans, 480 00:19:30,269 --> 00:19:31,769 the Package of Pain. Why don't you go ahead 481 00:19:31,803 --> 00:19:32,770 and crack that open? 482 00:19:32,804 --> 00:19:36,507 [Brian] What if I can't get it open? [laughs] 483 00:19:36,542 --> 00:19:38,476 [Guy] You cannot start cooking until the judge 484 00:19:38,510 --> 00:19:40,711 correctly guesses the secret phrase 485 00:19:40,746 --> 00:19:44,248 you are acting out using charades. 486 00:19:44,283 --> 00:19:45,583 Charades. 487 00:19:45,617 --> 00:19:49,387 - Whoa. - [laughs] I love it. 488 00:19:49,421 --> 00:19:50,688 So, Hunter, let's do some charades. 489 00:19:50,722 --> 00:19:53,324 When does round two start? 490 00:19:54,660 --> 00:19:55,526 Right now. Right now. Right now. 491 00:19:55,561 --> 00:19:59,297 Um, Carol Burnett. Sounds like. Oh, bow. 492 00:19:59,331 --> 00:20:00,631 - [Justin] Yes. - Bow. 493 00:20:00,666 --> 00:20:03,301 Now, round two starts now. 494 00:20:04,836 --> 00:20:07,638 Chefs, this is the second and deciding round 495 00:20:07,673 --> 00:20:09,640 of our Big Bacon Blowout. 496 00:20:09,675 --> 00:20:13,277 Your final challenge, I want you to make the judges 497 00:20:13,312 --> 00:20:16,314 an unexpected bacon dish. 498 00:20:16,348 --> 00:20:17,815 Who knows what it could be? 499 00:20:17,849 --> 00:20:20,218 To help you think outside of the pig pen... 500 00:20:20,252 --> 00:20:21,285 - Yes. - Huh? 501 00:20:21,320 --> 00:20:22,286 - Mmm-hmm. - We sent you a box 502 00:20:22,321 --> 00:20:24,455 filled with unique bacon products. 503 00:20:24,489 --> 00:20:26,457 Oh. 504 00:20:26,491 --> 00:20:28,426 What could be in here? 505 00:20:28,460 --> 00:20:31,529 I mean, bacon goes in a lot of things. 506 00:20:31,563 --> 00:20:36,267 This is not gonna be good. Ooh. Ooh. 507 00:20:36,301 --> 00:20:39,303 Bacon buds, bacon peanut butter, 508 00:20:39,338 --> 00:20:40,605 bacon jerky. 509 00:20:40,639 --> 00:20:42,373 Bacon bourbon jam. 510 00:20:42,407 --> 00:20:44,575 Beans. Can I eat one? 511 00:20:44,610 --> 00:20:46,444 Bacon chocolate. 512 00:20:46,478 --> 00:20:48,312 Peanut butter bacon. 513 00:20:48,347 --> 00:20:50,281 "Bacon bandages?" 514 00:20:50,315 --> 00:20:52,016 - "Bun". - [Guy] All right. 515 00:20:52,050 --> 00:20:54,452 It looks like you have to make a dish using all these 516 00:20:54,486 --> 00:20:56,454 - crazy ingredients. - All of them? 517 00:20:56,488 --> 00:20:57,588 [Hunter] Well, not all of them. 518 00:20:57,623 --> 00:20:58,723 We're gonna do something different here. 519 00:20:58,757 --> 00:21:02,360 We're gonna play a little trivia. 520 00:21:02,394 --> 00:21:03,828 Is that what this is for? 521 00:21:03,862 --> 00:21:06,430 I'm such a dork for trivia. Let's go. 522 00:21:06,465 --> 00:21:08,266 - Pig trivia. - Pig trivia. 523 00:21:08,300 --> 00:21:09,333 - Yes. - Sounds great. 524 00:21:09,368 --> 00:21:11,269 Let's go to the dry erase board. 525 00:21:12,404 --> 00:21:14,372 All right, chefs. Right now, 526 00:21:14,406 --> 00:21:16,607 if you don't get any bacon trivia done, 527 00:21:16,642 --> 00:21:18,409 you have to use all these ingredients 528 00:21:18,443 --> 00:21:21,112 in your unique bacon dish. 529 00:21:21,146 --> 00:21:23,614 - [gasps] - But if you answer the bacon trivia correctly, 530 00:21:23,649 --> 00:21:26,517 you'll be able to take one of these items or more than one 531 00:21:26,551 --> 00:21:28,686 of these items off your list. 532 00:21:28,720 --> 00:21:29,687 - Interesting. - [Guy] Let's go 533 00:21:29,721 --> 00:21:30,888 - with the first question. - [Hunter] Okay. 534 00:21:30,922 --> 00:21:34,892 What classic salad containing bacon was reportedly created 535 00:21:34,926 --> 00:21:39,363 at Hollywood's legendary Brown Derby restaurant? 536 00:21:41,600 --> 00:21:44,435 [Guy] Everybody ready? What do you got? 537 00:21:44,469 --> 00:21:46,504 [Nyesha] Wedge salad. 538 00:21:46,538 --> 00:21:48,105 [Brian] I got cobb. 539 00:21:48,140 --> 00:21:49,573 [Aarti] Cobb. 540 00:21:49,608 --> 00:21:52,576 Cobb is the right answer. 541 00:21:52,611 --> 00:21:54,512 - Yes. - [Guy] So Shenanigans, 542 00:21:54,546 --> 00:21:56,747 what would you like to remove off of your list? 543 00:21:56,782 --> 00:22:00,384 I'm getting rid of the bacon jerky. 544 00:22:00,419 --> 00:22:01,852 Okay. Aarti? 545 00:22:01,887 --> 00:22:05,589 I'm getting rid of the bacon beans, please. 546 00:22:05,624 --> 00:22:07,325 Bye-bye beans. 547 00:22:07,359 --> 00:22:09,660 There we go. All right. Second question. 548 00:22:09,695 --> 00:22:11,696 Canadian bacon typically comes from what part 549 00:22:11,730 --> 00:22:15,333 - of the pig? - Oh, jeez. Um... 550 00:22:18,370 --> 00:22:21,038 All right. Show 'em. 551 00:22:24,509 --> 00:22:27,378 [Hunter] The correct answer is loin, it's the loin. 552 00:22:27,412 --> 00:22:29,447 - Yes. - I said loin in my mind 553 00:22:29,481 --> 00:22:31,549 and then I wrote shank. Dumb! 554 00:22:31,583 --> 00:22:34,151 Malarkey, what do you want to take off here, buddy? 555 00:22:34,186 --> 00:22:35,419 Bacon beans. 556 00:22:35,454 --> 00:22:36,787 And Aarti? 557 00:22:36,822 --> 00:22:38,689 I'm gonna get rid of the jerky, please. 558 00:22:38,724 --> 00:22:40,758 [Guy] All right. Last question. 559 00:22:40,792 --> 00:22:43,694 [Hunter] What cured and unsmoked pork product 560 00:22:43,729 --> 00:22:47,098 is commonly called "Italian bacon"? 561 00:22:47,132 --> 00:22:48,532 An uncooked... 562 00:22:48,567 --> 00:22:50,735 An unsmoked? 563 00:22:50,769 --> 00:22:54,138 All right. Let's see it, chefs. 564 00:22:58,610 --> 00:23:00,411 [Hunter] Congratulations. It was pancetta 565 00:23:00,445 --> 00:23:02,079 and you all got it right. 566 00:23:02,114 --> 00:23:03,514 Thank God. 567 00:23:03,548 --> 00:23:05,383 [Guy] Nyesha, what do you wanna take off? 568 00:23:05,417 --> 00:23:08,219 I wanna take off the bacon beans. 569 00:23:08,253 --> 00:23:10,287 There we go. Aarti? 570 00:23:10,322 --> 00:23:11,655 The bacon bits. 571 00:23:11,690 --> 00:23:13,791 Okay. And, uh, Shenanigans, 572 00:23:13,825 --> 00:23:15,559 what would you like to get removed? 573 00:23:15,594 --> 00:23:16,727 The chocolate. 574 00:23:16,762 --> 00:23:19,563 Bacon chocolate. All right. Chef Malarkey, 575 00:23:19,598 --> 00:23:22,633 you have bacon bits, bacon peanut butter, 576 00:23:22,667 --> 00:23:25,403 bacon jam. Chef Nyesha, 577 00:23:25,437 --> 00:23:27,638 bacon bits, bacon jerky, 578 00:23:27,672 --> 00:23:30,307 bacon, peanut butter, bacon jam, 579 00:23:30,342 --> 00:23:32,676 and bacon chocolate. 580 00:23:32,711 --> 00:23:34,612 Chef Aarti, you won the advantage, 581 00:23:34,646 --> 00:23:39,784 so you get to eliminate one more bacon whammy. 582 00:23:39,818 --> 00:23:41,552 I'm gonna get rid of the peanut butter. 583 00:23:41,586 --> 00:23:43,621 The peanut butter. 584 00:23:43,655 --> 00:23:45,556 So Aarti, that leaves you bacon jam 585 00:23:45,590 --> 00:23:48,292 - and bacon chocolate bar. - That's a nice advantage. 586 00:23:48,326 --> 00:23:49,660 I'm so happy to be a nerd today. 587 00:23:49,694 --> 00:23:52,463 [Guy] Now you have 30 minutes to prepare your unexpected 588 00:23:52,497 --> 00:23:54,698 bacon dish featuring the remaining bacon whammies 589 00:23:54,733 --> 00:23:57,435 in your column and remember, Chef Shenanigans, 590 00:23:57,469 --> 00:23:59,503 you got the Package of Pain. 591 00:23:59,538 --> 00:24:01,639 So you have to rip open your envelope and act out 592 00:24:01,673 --> 00:24:04,675 the secret phrase until the judges guess it. 593 00:24:04,709 --> 00:24:06,844 You can't start cooking until then. 594 00:24:06,878 --> 00:24:08,846 How many pantry items did we let them use last time? 595 00:24:08,880 --> 00:24:12,483 - Nine. - They made it pretty easy with nine. 596 00:24:12,517 --> 00:24:14,485 Uh, I wouldn't say that. 597 00:24:14,519 --> 00:24:16,987 We'll let them go with five? 598 00:24:17,022 --> 00:24:19,223 - [Hunter] Five. - No, let's go with four. 599 00:24:19,257 --> 00:24:20,891 [Hunter] You sure? Three. 600 00:24:20,926 --> 00:24:22,493 [Guy] Don't start... If you go three, 601 00:24:22,527 --> 00:24:24,929 then I'll go two and one. 602 00:24:24,963 --> 00:24:26,697 I'll just go one. Go, go for one. 603 00:24:26,731 --> 00:24:28,999 - One? No, no, no, no, no. - [Guy] All right. 604 00:24:29,034 --> 00:24:31,602 You can use any ingredients from your pantry. All right? 605 00:24:31,636 --> 00:24:33,671 Shenanigans, start your charade now. 606 00:24:33,705 --> 00:24:36,307 All right. Hey, team. Look at me. 607 00:24:36,341 --> 00:24:39,343 Look at me. Here we go. 608 00:24:49,120 --> 00:24:51,355 - [Maneet] Pigs in a blanket. - [imitating pigs snorting] 609 00:24:51,389 --> 00:24:52,490 Baboom! 610 00:24:52,524 --> 00:24:53,824 [laughing] 611 00:24:53,859 --> 00:24:55,559 [Justin] To me, an unexpected bacon dish 612 00:24:55,594 --> 00:24:58,329 is a dish that has a name, it's normal, 613 00:24:58,363 --> 00:24:59,830 but then the bacon is inserted. 614 00:24:59,865 --> 00:25:02,533 For example, a chocolate chip cookie with bacon. 615 00:25:02,567 --> 00:25:04,201 Wow. That's unexpected. 616 00:25:04,236 --> 00:25:05,603 Didn't see that coming. 617 00:25:05,637 --> 00:25:06,637 What if I do... 618 00:25:06,671 --> 00:25:08,472 This is irritating. 619 00:25:08,507 --> 00:25:10,608 When you say something like unexpected dish, 620 00:25:10,642 --> 00:25:12,376 like, the world is your oyster. 621 00:25:12,410 --> 00:25:14,578 So what do I do? 622 00:25:14,613 --> 00:25:16,447 You guys, I think I'm gonna go for it. 623 00:25:16,481 --> 00:25:18,582 I'm gonna take a huge risk and I'm really scared. 624 00:25:18,617 --> 00:25:22,786 I'm gonna make a bacon sundae, 'cause I could go savory, 625 00:25:22,821 --> 00:25:26,657 but it's super safe and I don't wanna do that. 626 00:25:26,691 --> 00:25:30,594 Sweet things hardly ever win on Grocery Games. 627 00:25:30,629 --> 00:25:32,863 They just can't compete with savory, 628 00:25:32,898 --> 00:25:37,301 but I kind of feel like a sundae is calling my name. 629 00:25:37,335 --> 00:25:38,469 I'm so scared right now. 630 00:25:38,503 --> 00:25:39,670 Okay. We can do this. 631 00:25:39,704 --> 00:25:41,539 We can do this. We can do this. Okay. 632 00:25:41,573 --> 00:25:42,706 First thing that I'm gonna get started 633 00:25:42,741 --> 00:25:44,608 on my sundae is the ganache. 634 00:25:44,643 --> 00:25:46,877 Nice, dark chocolate. 635 00:25:46,912 --> 00:25:48,779 I'm melting the chocolate in a double boiler. 636 00:25:48,813 --> 00:25:51,649 It has to melt over very gentle heat 637 00:25:51,683 --> 00:25:53,517 so that it doesn't split. 638 00:25:53,552 --> 00:25:55,619 I'm making a cherry sauce. 639 00:25:55,654 --> 00:25:59,356 One of my favorite flavors of ice cream has cherries in it. 640 00:25:59,391 --> 00:26:02,326 And so I grab those cherries and I start turning it 641 00:26:02,360 --> 00:26:05,563 into a compote, but I wanna make this 642 00:26:05,597 --> 00:26:07,698 an unexpected compote. 643 00:26:07,732 --> 00:26:11,702 So, I add some black pepper and some cayenne pepper 644 00:26:11,736 --> 00:26:15,406 to the cherry so that it's just slightly spicy. 645 00:26:15,440 --> 00:26:16,473 Ooh, spicy. 646 00:26:16,508 --> 00:26:17,474 That's good. 647 00:26:17,509 --> 00:26:19,643 Let's go, Nyesha. 648 00:26:19,678 --> 00:26:21,679 Unexpected bacon dish. 649 00:26:21,713 --> 00:26:24,448 What actually does that mean? 650 00:26:24,482 --> 00:26:26,717 So far, I'm thinking a peanut butter bacon jam. 651 00:26:26,751 --> 00:26:29,353 I'm gonna use some bananas and it's gonna be inspired 652 00:26:29,387 --> 00:26:30,821 by Elvis's favorite sandwich. 653 00:26:30,855 --> 00:26:34,325 The classic Elvis sandwich has peanut butter, 654 00:26:34,359 --> 00:26:36,727 bananas, and of course bacon. 655 00:26:36,761 --> 00:26:39,697 And I'm thinking my unexpected thing is going 656 00:26:39,731 --> 00:26:41,498 to be not actually making a sandwich, 657 00:26:41,533 --> 00:26:44,802 but making it in... With crepes. 658 00:26:44,836 --> 00:26:49,340 The jerky, I'm going to fold into my batter here. 659 00:26:51,610 --> 00:26:54,211 I'm gonna put bacon in my bacon. 660 00:26:54,245 --> 00:26:56,814 An unexpected bacon dish. 661 00:26:56,848 --> 00:26:59,516 I'm just stumped, like, what is the unexpected? 662 00:26:59,551 --> 00:27:01,018 People are expecting this. 663 00:27:01,052 --> 00:27:03,187 This is like the hardest part, like, I can't do something 664 00:27:03,221 --> 00:27:04,788 that they're expecting. 665 00:27:04,823 --> 00:27:06,590 And for once in my life, where the heck 666 00:27:06,625 --> 00:27:08,759 is the cream in the house? 667 00:27:08,793 --> 00:27:10,527 Okay. I got an idea. I know where we're going. 668 00:27:10,562 --> 00:27:12,663 Peanut butter bacon sundae. 669 00:27:12,697 --> 00:27:17,434 We're going to make a bruleed bacon. 670 00:27:17,469 --> 00:27:21,538 All right. Making a caramel. Perfect. 671 00:27:21,573 --> 00:27:23,707 In order to make the peanut butter ice cream, 672 00:27:23,742 --> 00:27:25,676 I had to take the vanilla ice cream out, 673 00:27:25,710 --> 00:27:27,678 put it into a mixing bowl, and just whisk 674 00:27:27,712 --> 00:27:29,446 that peanut butter into it. 675 00:27:29,481 --> 00:27:30,848 I'm just gonna pan whip it. 676 00:27:30,882 --> 00:27:34,618 Peanut butter loves ice cream, ice cream loves bacon. 677 00:27:34,653 --> 00:27:36,353 I throw it right back into the freezer 678 00:27:36,388 --> 00:27:38,589 so it can set up and get hard again. 679 00:27:38,623 --> 00:27:40,290 Generally, we think of bacon 680 00:27:40,325 --> 00:27:41,859 as this breakfast staple, 681 00:27:41,893 --> 00:27:43,827 but it definitely lends itself well to dessert. 682 00:27:43,862 --> 00:27:50,034 I agree. I think having a dessert is a great idea. 683 00:27:50,068 --> 00:27:52,703 So here's the thing. We're all thinking dessert. 684 00:27:52,737 --> 00:27:56,140 So is it unexpected if they make a dessert? 685 00:28:08,853 --> 00:28:11,722 [Hunter] Our GGG all-stars are in a wild bacon battle 686 00:28:11,756 --> 00:28:14,758 that's crazier than an episode of Porklandia. 687 00:28:14,793 --> 00:28:16,627 The winner of this battle could end up 688 00:28:16,661 --> 00:28:18,762 putting $20,000 into their own piggybank. 689 00:28:18,797 --> 00:28:21,498 - Let's see how they're doing. - [Guy imitates pig squeal] 690 00:28:21,533 --> 00:28:23,934 So Aarti's going into this round 691 00:28:23,968 --> 00:28:26,904 one point in the lead, which is not much of a lead. 692 00:28:26,938 --> 00:28:31,208 Essentially, all the chefs are going in even point wise. 693 00:28:31,242 --> 00:28:33,377 Aarti's ahead by a snout. 694 00:28:33,411 --> 00:28:35,546 Oh, my God. 695 00:28:35,580 --> 00:28:36,847 [Nyesha] I know I need to bring it this round. 696 00:28:36,881 --> 00:28:39,917 I'm like in the middle on round one so I'm making 697 00:28:39,951 --> 00:28:41,785 Elvis Presley inspired crepes. 698 00:28:41,820 --> 00:28:45,556 Crepes are the perfect vessel for my bacon jerky. 699 00:28:45,590 --> 00:28:47,524 I have to use this bacon peanut butter 700 00:28:47,559 --> 00:28:51,395 so I'm gonna make a mousse, and I chill down 701 00:28:51,429 --> 00:28:53,564 my peanut butter and bacon mixture. 702 00:28:53,598 --> 00:28:55,632 I just wanna cool that down a bit. 703 00:28:55,667 --> 00:28:58,535 And I whip up some cream and I set that aside 704 00:28:58,570 --> 00:29:01,305 in the fridge so that it has a nice stiff peak. 705 00:29:01,339 --> 00:29:03,373 Yeah, we want that to stay to cold. 706 00:29:03,408 --> 00:29:05,476 Elvis loved bananas on his sandwich 707 00:29:05,510 --> 00:29:07,444 so I'm going to caramelize these bananas 708 00:29:07,479 --> 00:29:09,680 with the bacon fat, a little bit of sugar, 709 00:29:09,714 --> 00:29:11,715 and get them in the oven. 710 00:29:11,750 --> 00:29:14,585 To add some texture and some beautiful crunch, 711 00:29:14,619 --> 00:29:17,287 I'm going to use some delicious peanuts 712 00:29:17,322 --> 00:29:18,756 that I have in my pantry. 713 00:29:18,790 --> 00:29:21,592 Peanuts, I'm going to fry them and garnish them. 714 00:29:21,626 --> 00:29:23,260 Bacon bits are here. 715 00:29:23,294 --> 00:29:24,595 I don't wanna use them. 716 00:29:24,629 --> 00:29:26,530 So then I think if I just pulverize it 717 00:29:26,564 --> 00:29:27,831 and sprinkle it over the top, it's gonna give you 718 00:29:27,866 --> 00:29:30,534 just the amount of saltiness and sweetness 719 00:29:30,568 --> 00:29:31,635 that I'm looking for. 720 00:29:31,669 --> 00:29:33,537 I'm gonna garnish the plate. 721 00:29:33,571 --> 00:29:34,872 I would think that the toughest thing 722 00:29:34,906 --> 00:29:38,575 that Nyesha has is probably the combination of bacon bits 723 00:29:38,610 --> 00:29:39,843 and bacon jerky. 724 00:29:39,878 --> 00:29:45,682 Both of them texturally are really difficult ingredients. 725 00:29:46,684 --> 00:29:49,887 This dish is actually the dish that can win it. 726 00:29:49,921 --> 00:29:52,489 Peanut butter bacon sundae. Oh, my God. 727 00:29:52,524 --> 00:29:54,324 I'm gonna actually get my saute pan up 728 00:29:54,359 --> 00:29:56,493 and do my caramelized bananas in here. 729 00:29:56,528 --> 00:29:58,662 I want the bananas to have a nice crispy, 730 00:29:58,696 --> 00:30:00,731 sugary brulee on them. 731 00:30:00,765 --> 00:30:03,467 So I take the bananas and I put a lot of sugar 732 00:30:03,501 --> 00:30:04,735 on the top of them. 733 00:30:04,769 --> 00:30:07,171 And then I cook them face down. 734 00:30:07,205 --> 00:30:08,539 Okay, caramelizing that. 735 00:30:08,573 --> 00:30:10,307 Then do the whipped cream. 736 00:30:10,341 --> 00:30:11,809 Oh, yeah. 737 00:30:11,843 --> 00:30:15,512 The bacon bits, I dump them into the blender. 738 00:30:15,547 --> 00:30:16,880 Into my powdered sugar. 739 00:30:16,915 --> 00:30:20,684 And they make this bacon pink powdered sugar. 740 00:30:20,718 --> 00:30:21,685 Ooh. 741 00:30:21,719 --> 00:30:25,322 So, I'm going to make a bright pink bacon 742 00:30:25,356 --> 00:30:27,357 whipped cream. Whoa. 743 00:30:28,359 --> 00:30:30,394 [screams] 744 00:30:30,428 --> 00:30:31,562 Can't stop. 745 00:30:31,596 --> 00:30:33,497 - Malarkey is hilarious. - Oh, watch this. 746 00:30:33,531 --> 00:30:35,132 Why is he licking everything and putting it 747 00:30:35,166 --> 00:30:36,600 back in? Ew. 748 00:30:36,634 --> 00:30:38,969 But he is going to be tasting it. 749 00:30:39,003 --> 00:30:40,370 Oh, yeah, yeah. Okay, good. Never mind. 750 00:30:40,405 --> 00:30:42,973 I forgot I wasn't tasting it. [laughs] 751 00:30:43,007 --> 00:30:45,442 Okay. I'm trying to get this crispy. 752 00:30:45,476 --> 00:30:47,544 It's a risk, it's a risk, it's a risk. 753 00:30:47,579 --> 00:30:48,879 A little bit of bacon fat. 754 00:30:48,913 --> 00:30:51,248 When I'm adding the bacon fat to the chocolate, 755 00:30:51,282 --> 00:30:54,451 it is so hot that I'm scared that it's gonna cause 756 00:30:54,485 --> 00:30:55,719 the chocolate to separate. 757 00:30:55,753 --> 00:30:58,956 Let's see how... If it emulsifies. 758 00:31:01,226 --> 00:31:02,426 It didn't break. 759 00:31:02,460 --> 00:31:04,428 This is very suspenseful, guys. 760 00:31:04,462 --> 00:31:06,630 When I think like a fat kid, 761 00:31:06,664 --> 00:31:07,798 things turn out good. 762 00:31:07,832 --> 00:31:10,701 Okay. That's got done with the peanuts. 763 00:31:10,735 --> 00:31:13,637 I'm gonna turn these peanuts into a peanut brittle 764 00:31:13,671 --> 00:31:17,407 to balance out all the sweetness in the sundae. 765 00:31:17,442 --> 00:31:18,842 So, to make my brittle, 766 00:31:18,877 --> 00:31:21,511 I pour some sugar into a pan with some water. 767 00:31:21,546 --> 00:31:24,681 I add the peanuts, and let them toast. 768 00:31:24,716 --> 00:31:27,851 And that's when I add the bacon jam. 769 00:31:27,886 --> 00:31:31,688 And it's gonna have that smoky bacon flavor. 770 00:31:31,723 --> 00:31:33,624 The biggest problem with bacon jam, 771 00:31:33,658 --> 00:31:36,426 usually bacon jam does have onions in it. 772 00:31:36,461 --> 00:31:38,528 And this is gonna keep it warm. 773 00:31:38,563 --> 00:31:39,897 [Troy] I don't know about you guys, 774 00:31:39,931 --> 00:31:43,333 but I don't often think of alliums as being anything 775 00:31:43,368 --> 00:31:45,636 that I wanna see in the dessert menu. 776 00:31:45,670 --> 00:31:48,906 How do I put that in there? That's the question. 777 00:31:48,940 --> 00:31:51,441 Ideally, if I had all day, I would let that sit in 778 00:31:51,476 --> 00:31:53,477 the fridge, and then it would be hard. 779 00:31:53,511 --> 00:31:55,512 But I'm not gonna have time to do that. 780 00:31:55,546 --> 00:31:59,750 So, peanuts in the ice cream. 781 00:31:59,784 --> 00:32:02,319 What could be wrong with that, guys? 782 00:32:03,821 --> 00:32:07,691 Oh, my gosh, you guys, look at that. 783 00:32:07,725 --> 00:32:10,227 [Damaris] She put the peanuts right into the ice cream. 784 00:32:10,261 --> 00:32:11,528 Ugh. 785 00:32:11,562 --> 00:32:13,163 Okay. It's melting. 786 00:32:14,599 --> 00:32:18,302 The peanut brittle is melting my ice cream. 787 00:32:18,336 --> 00:32:19,503 Well, America, 788 00:32:19,537 --> 00:32:21,605 I may have made a bad decision. 789 00:32:21,639 --> 00:32:23,473 But I will not give up. 790 00:32:23,508 --> 00:32:25,642 Guess what? It's a sauce. 791 00:32:25,677 --> 00:32:27,277 That's okay because I'm gonna put it right 792 00:32:27,312 --> 00:32:29,446 into the ice cream. That's okay. 793 00:32:29,480 --> 00:32:30,881 All right, five minutes. 794 00:32:30,915 --> 00:32:33,717 [Nyesha] For the bacon peanut butter mousse, 795 00:32:33,751 --> 00:32:35,585 I'm going to combine my whipped cream 796 00:32:35,620 --> 00:32:37,521 with my caramel sauce. 797 00:32:37,555 --> 00:32:39,456 Excellent, excellent, excellent. 798 00:32:39,490 --> 00:32:41,792 To plate this dish, I'm gonna place down 799 00:32:41,826 --> 00:32:43,694 my peanut butter bacon mousse, follow that 800 00:32:43,728 --> 00:32:46,363 with my perfectly folded crepes. 801 00:32:46,397 --> 00:32:48,966 Then, my caramelized bananas, bacon, 802 00:32:49,000 --> 00:32:53,937 my delicious crunchy peanuts, delicious bacon chocolate, 803 00:32:53,972 --> 00:32:56,707 that beautiful whipped cream, 804 00:32:56,741 --> 00:32:58,542 my peanut butter bacon caramel, 805 00:32:58,576 --> 00:33:01,578 as well as that bacon bud powder. 806 00:33:01,612 --> 00:33:03,513 - Delicious. - Wow. 807 00:33:03,548 --> 00:33:06,416 Oh, my God. This one looks so good. 808 00:33:06,451 --> 00:33:07,818 Ice cream. 809 00:33:07,852 --> 00:33:09,720 I scoop out my ice cream into the bowl. 810 00:33:09,754 --> 00:33:13,824 My peanut vanilla ice cream sauce on top. 811 00:33:13,858 --> 00:33:17,728 I drizzle in that cherry compote and then pour 812 00:33:17,762 --> 00:33:21,531 that smoky bacon chocolate ganache into a little jar, 813 00:33:21,566 --> 00:33:23,400 and then sprinkle the whole thing 814 00:33:23,434 --> 00:33:24,634 with some crispy bacon. 815 00:33:24,669 --> 00:33:27,437 My mom would be so proud. 816 00:33:27,472 --> 00:33:28,739 Here we go. 817 00:33:28,773 --> 00:33:30,874 I put just a heaping mound of the bacon 818 00:33:30,908 --> 00:33:32,609 peanut butter ice cream in bowls. 819 00:33:32,643 --> 00:33:35,078 Then I have my beautiful bananas on the outside. 820 00:33:35,113 --> 00:33:37,681 This incredible bourbon bacon jam caramel. 821 00:33:37,715 --> 00:33:39,449 Then it's time for the beautiful pink 822 00:33:39,484 --> 00:33:40,584 whipped cream on top. 823 00:33:40,618 --> 00:33:42,486 What is my star? 824 00:33:42,520 --> 00:33:45,789 Chocolate truffles, chicharrones all over the top. 825 00:33:45,823 --> 00:33:47,791 And then I put the powder over the top. 826 00:33:47,825 --> 00:33:51,728 [Guy] Here we go. Three, two, one. 827 00:33:51,763 --> 00:33:53,563 That's it, stop cooking, chefs. 828 00:33:53,598 --> 00:33:56,166 [Brian laughs] 829 00:33:57,201 --> 00:34:00,437 - [Guy] Wow. - Ooh. 830 00:34:00,471 --> 00:34:02,406 All your bacon dishes look... 831 00:34:02,440 --> 00:34:04,641 - Hamtastic. - They look hamtastic. 832 00:34:04,675 --> 00:34:05,675 - [laughs] - [Guy] But it's up 833 00:34:05,710 --> 00:34:09,413 the judges to decide who will be high on the hog. 834 00:34:09,447 --> 00:34:11,148 Good luck. 835 00:34:16,587 --> 00:34:17,788 All right, judges, here it is, 836 00:34:17,822 --> 00:34:20,657 the final game of our big bacon blowout. 837 00:34:20,691 --> 00:34:23,727 Time to find out who's going to smell the bacon. 838 00:34:23,761 --> 00:34:25,662 Let's tell the judges about your dishes. 839 00:34:25,696 --> 00:34:27,697 First up, Chef Aarti, what do you got? 840 00:34:27,732 --> 00:34:31,401 I have made a bacon peanut butter 841 00:34:31,436 --> 00:34:33,970 sour cherry chocolate sundae. 842 00:34:34,005 --> 00:34:37,507 I made a brittle with peanuts from my panty and some sugar. 843 00:34:37,542 --> 00:34:39,609 That bacon jam pulled that all together 844 00:34:39,644 --> 00:34:42,546 and then folded that into some vanilla ice cream 845 00:34:42,580 --> 00:34:45,715 that I had in my freezer. I fried off some bacon, 846 00:34:45,750 --> 00:34:49,519 and then threw that bacon fat into a chocolate ganache 847 00:34:49,554 --> 00:34:52,289 that I made out of the bacon chocolate bars 848 00:34:52,323 --> 00:34:53,757 and some heavy cream. 849 00:34:53,791 --> 00:34:57,394 There are cherries on the side that have some black pepper. 850 00:35:02,834 --> 00:35:05,902 It's crunchy. It's creamy. It's sweet. 851 00:35:05,937 --> 00:35:09,406 It's salty, a little bit of sweetness from the cherry, 852 00:35:09,440 --> 00:35:11,641 there is bacon all over that thing. 853 00:35:11,676 --> 00:35:12,642 She is singing to me. 854 00:35:12,677 --> 00:35:14,478 It would be hogwash for me to say 855 00:35:14,512 --> 00:35:16,580 that I did not want to just get in that bowl. 856 00:35:16,614 --> 00:35:18,548 You kind of did a play on that peanut butter 857 00:35:18,583 --> 00:35:21,151 and jelly sundae with those tart cherries 858 00:35:21,185 --> 00:35:22,385 and the peanut. 859 00:35:22,420 --> 00:35:23,687 You stretched out and, kind of, 860 00:35:23,721 --> 00:35:27,491 de-concentrated that bacon jam by making it into a brittle. 861 00:35:27,525 --> 00:35:29,793 And I think that was a great way to mask some 862 00:35:29,827 --> 00:35:31,495 of the savoriness that we associate 863 00:35:31,529 --> 00:35:33,296 with the bacon jam. 864 00:35:33,331 --> 00:35:34,698 This entire flavor combination 865 00:35:34,732 --> 00:35:36,733 that you've made is incredible. 866 00:35:36,767 --> 00:35:40,437 But the plating could have been a little bit tidier 867 00:35:40,471 --> 00:35:42,539 or pulled together. 868 00:35:42,573 --> 00:35:43,640 Thank you. 869 00:35:43,674 --> 00:35:45,408 [Guy] Shenanigans, you're up. 870 00:35:45,443 --> 00:35:46,643 Hello, my dear judges. 871 00:35:46,677 --> 00:35:48,778 So, uh, playing with the unexpected, 872 00:35:48,813 --> 00:35:50,780 I too went unexpectedly with a sundae. 873 00:35:50,815 --> 00:35:53,116 I used those bacon bits, and I made, 874 00:35:53,151 --> 00:35:56,753 like, a pink whipped cream which was phenomenal. 875 00:35:56,787 --> 00:35:58,588 I rendered down some bacon using the bacon 876 00:35:58,623 --> 00:36:02,359 as an ingredient, but just to get the bacon fat. 877 00:36:02,393 --> 00:36:04,794 Oh, my God. My bruleed bananas. 878 00:36:04,829 --> 00:36:07,330 And what I'm most proud of is this incredible caramel 879 00:36:07,365 --> 00:36:11,001 I made using the bourbon bacon jam. 880 00:36:11,769 --> 00:36:14,371 It's all those elements, the salty, 881 00:36:14,405 --> 00:36:16,306 the spicy from the peppercorn. 882 00:36:16,908 --> 00:36:17,908 Mmm! 883 00:36:17,942 --> 00:36:21,678 [Damaris] Brian, this is a beautiful little sundae. 884 00:36:21,712 --> 00:36:23,713 The smartest gameplay you did was take 885 00:36:23,748 --> 00:36:26,616 the peanut butter bacon, fold it into the ice cream, 886 00:36:26,651 --> 00:36:28,618 and then refreeze it so you actually 887 00:36:28,653 --> 00:36:31,321 are manipulating the ice cream which is the main part 888 00:36:31,355 --> 00:36:32,589 of the dish. 889 00:36:32,623 --> 00:36:34,157 Let's talk about what I think we all 890 00:36:34,192 --> 00:36:36,626 can agree is the coolest, smartest thing in that sundae, 891 00:36:36,661 --> 00:36:38,528 and that's that bacon bit whipped cream. 892 00:36:38,563 --> 00:36:40,497 Those bacon bits give it that tint, 893 00:36:40,531 --> 00:36:42,599 and that creates a trompe I'oeil, right? 894 00:36:42,633 --> 00:36:44,401 A trick of the eye. 895 00:36:44,435 --> 00:36:47,304 And so that sort of the thing is unexpected. 896 00:36:47,338 --> 00:36:48,572 I'm gonna look at that and think, 897 00:36:48,606 --> 00:36:50,140 what is this, strawberry whipped cream? 898 00:36:50,174 --> 00:36:52,342 Boom, unexpected, it's bacon whipped cream. 899 00:36:52,376 --> 00:36:53,944 I love the chicharrones. 900 00:36:53,978 --> 00:36:55,779 To me, I think if you would have just reinforced it 901 00:36:55,813 --> 00:36:58,648 by just getting some more peanuts or something 902 00:36:58,683 --> 00:37:02,686 crunchier beyond the banana because that... 903 00:37:02,720 --> 00:37:05,422 That's not much of a textural contrast. 904 00:37:05,456 --> 00:37:06,823 Thank you very much. 905 00:37:06,857 --> 00:37:08,692 [Guy] Chef Nyesha, tell us what you got. 906 00:37:08,726 --> 00:37:11,528 This dish was inspired by the king himself. 907 00:37:11,562 --> 00:37:13,730 The late and great Elvis Presley. 908 00:37:13,764 --> 00:37:15,799 This has bacon, this has peanut butter, 909 00:37:15,833 --> 00:37:17,767 and this has caramelized banana. 910 00:37:17,802 --> 00:37:20,370 So, I caramelized those bananas in a little bit 911 00:37:20,404 --> 00:37:23,807 of a bacon fat with some sugar into the oven 912 00:37:23,841 --> 00:37:26,743 so they're nice and delicious in texture. 913 00:37:26,777 --> 00:37:30,347 I made a crepe using the bacon jerky. 914 00:37:33,818 --> 00:37:35,785 I have to say the peanuts are really giving this 915 00:37:35,820 --> 00:37:38,755 an amazing texture and the caramelization 916 00:37:38,789 --> 00:37:42,559 on this bananas is absolutely impeccable. 917 00:37:42,593 --> 00:37:44,394 When you talk about an Elvis sandwich, 918 00:37:44,428 --> 00:37:45,695 I know exactly what I'm getting. 919 00:37:45,730 --> 00:37:47,831 What's unexpected about this is the form 920 00:37:47,865 --> 00:37:50,533 in which you've presented that via the crepe. 921 00:37:50,568 --> 00:37:53,436 And I think that that demonstrates so much mastery 922 00:37:53,471 --> 00:37:56,072 and also so much confidence in your crepe making. 923 00:37:56,107 --> 00:37:58,708 You know, it could be a total crepe shoot as to whether 924 00:37:58,743 --> 00:38:02,479 or not they come out. And you seem to have aced it. 925 00:38:02,513 --> 00:38:07,384 You did have the most number of these lucky 926 00:38:07,418 --> 00:38:08,718 ingredients to use. 927 00:38:08,753 --> 00:38:12,455 And I think that you used each and every very wisely. 928 00:38:12,490 --> 00:38:14,591 The bacon bits to finish the dish, 929 00:38:14,625 --> 00:38:16,526 I think that was amazing. 930 00:38:16,560 --> 00:38:18,628 But I really love the way you use the bacon jerky 931 00:38:18,663 --> 00:38:20,630 because that, to me, I thought was 932 00:38:20,665 --> 00:38:22,532 the toughest thing to use. 933 00:38:22,566 --> 00:38:26,536 And to incorporate that in a crepe is a great idea. 934 00:38:26,570 --> 00:38:27,604 Mmm, mmm, mmm. 935 00:38:27,638 --> 00:38:29,606 The dusting of those bacon bits so that it 936 00:38:29,640 --> 00:38:33,243 looks like sprinkles is fun and it's exciting, 937 00:38:33,277 --> 00:38:34,577 it's different. 938 00:38:34,612 --> 00:38:37,914 For me, the only thing is I would have liked 939 00:38:37,948 --> 00:38:42,419 a little bit less of the jerky into the actual crepe. 940 00:38:42,453 --> 00:38:44,487 Thank you. Thank you, chef. 941 00:38:44,522 --> 00:38:45,522 All right. So there we have it. 942 00:38:45,556 --> 00:38:48,525 Nice job, chefs. Uh, very unexpected 943 00:38:48,559 --> 00:38:50,493 in all ways, shapes, and forms. 944 00:38:50,528 --> 00:38:51,895 We're gonna say goodbye for a bit. 945 00:38:51,929 --> 00:38:54,331 We're gonna have the judges tally up the scores, 946 00:38:54,365 --> 00:38:55,432 text them over to Hunter. 947 00:38:55,466 --> 00:38:58,601 And remember, the winner of the two combined rounds 948 00:38:58,636 --> 00:39:02,372 is spinning the big wheel for up to 20,000 bucks. 949 00:39:02,406 --> 00:39:03,406 Good luck. 950 00:39:05,576 --> 00:39:07,410 Welcome back, chefs. 951 00:39:07,445 --> 00:39:08,712 The winner of the GGG delivery, 952 00:39:08,779 --> 00:39:10,547 let's take a look at the scores. 953 00:39:10,581 --> 00:39:12,782 Malarkey came into the first round with a 39. 954 00:39:12,817 --> 00:39:16,519 In the second round, 14, 13, 7, and 7. 955 00:39:16,554 --> 00:39:19,222 Scores a 41 for a total of 80. 956 00:39:19,256 --> 00:39:21,591 Let's go to Chef Nyesha. 957 00:39:21,625 --> 00:39:24,728 14, 14, 7, and 8 with a 43. 958 00:39:24,762 --> 00:39:28,698 A score of 83 points. And last but not least, 959 00:39:28,733 --> 00:39:35,372 Chef Aarti, 14, 13, 7, 8, for a score of 42. 960 00:39:35,406 --> 00:39:38,641 Which give us a total of 83. 961 00:39:38,676 --> 00:39:40,577 - It's a tie. - [Aarti] What? 962 00:39:40,611 --> 00:39:42,445 - Oh, my gosh. - It's a tie? 963 00:39:42,480 --> 00:39:44,481 - No. - That's great. 964 00:39:44,515 --> 00:39:48,151 First time ever in GGG Delivery history, 965 00:39:48,185 --> 00:39:49,486 we have a tie. 966 00:39:49,520 --> 00:39:52,355 We didn't anticipate this, but as the mayor 967 00:39:52,390 --> 00:39:54,691 of Flavortown, I am able to grant 968 00:39:54,725 --> 00:39:56,760 the culinary quiz for the chance to win 969 00:39:56,794 --> 00:39:59,829 up to 20,000 dollars that you two will split. 970 00:39:59,864 --> 00:40:03,633 You get one chance to collaborate on a question. 971 00:40:03,667 --> 00:40:06,469 Otherwise, it's gonna go back and forth. 972 00:40:06,504 --> 00:40:07,504 So who would like to go first? 973 00:40:07,538 --> 00:40:08,605 I'll go first. 974 00:40:08,639 --> 00:40:11,141 [Guy] Five questions, four thousand dollars apiece. 975 00:40:11,175 --> 00:40:14,210 - Let's do this, Chef Aarti. - Nyesha, this is so fun. 976 00:40:14,245 --> 00:40:15,044 I know. 977 00:40:15,079 --> 00:40:17,447 Spears of this long-stemmed vegetable 978 00:40:17,481 --> 00:40:19,516 are often wrapped in bacon. 979 00:40:19,550 --> 00:40:20,683 Asparagus. 980 00:40:20,718 --> 00:40:23,486 Boom, boom, boom, $4,000, correct. 981 00:40:23,521 --> 00:40:26,189 Yes. 982 00:40:26,223 --> 00:40:27,590 Chef Nyesha, 983 00:40:27,625 --> 00:40:32,429 US city that popularized a rectangular cut of spareribs 984 00:40:32,463 --> 00:40:35,365 grilled in sweet and sticky barbecue sauce? 985 00:40:35,399 --> 00:40:36,599 St. Louis. 986 00:40:36,634 --> 00:40:39,869 [Guy] Very nice. $8,000. 987 00:40:39,904 --> 00:40:43,606 Aarti, popular Mexican pork dish whose name means 988 00:40:43,641 --> 00:40:46,142 "Little Meats" in Spanish? 989 00:40:51,649 --> 00:40:53,450 Let's collaborate. What do you think... 990 00:40:53,484 --> 00:40:57,120 - Nyesha, what is it? - I think cochinita. 991 00:40:57,154 --> 00:40:58,521 Carne asada. 992 00:40:58,556 --> 00:41:00,757 Nope, the work is carnitas. 993 00:41:00,791 --> 00:41:04,360 Oh, my gosh, what is wrong with me? 994 00:41:04,395 --> 00:41:08,465 French pork sausage often used in Cajun cooking. 995 00:41:08,499 --> 00:41:09,632 Andouille. 996 00:41:09,667 --> 00:41:12,702 - Fantastic, $12,000. - Good job. 997 00:41:12,736 --> 00:41:16,706 And Aarti, to bring it home for $16,000, 998 00:41:16,740 --> 00:41:19,542 baked pork dish associated with the British town 999 00:41:19,577 --> 00:41:22,946 of Melton Mowbray. 1000 00:41:23,280 --> 00:41:24,647 Pork pies. 1001 00:41:24,682 --> 00:41:26,716 - Pork pie. Congratulations. - Yeah! 1002 00:41:26,750 --> 00:41:29,018 [Guy] You've got it. No clue how 1003 00:41:29,053 --> 00:41:31,521 you came up with that. Never heard of it before. 1004 00:41:31,555 --> 00:41:33,456 That's unbelievable. 1005 00:41:33,491 --> 00:41:36,626 $16,000 split between the two. 1006 00:41:36,660 --> 00:41:38,461 Eight thousand for the ninja Nyesha, 1007 00:41:38,496 --> 00:41:40,330 and eight thousand for Aarti Sequeira, 1008 00:41:40,364 --> 00:41:41,631 the Spice Queen. Congratulations. 1009 00:41:41,665 --> 00:41:44,367 Thank you to all the chefs, all the judges 1010 00:41:44,435 --> 00:41:46,803 for being part of this big bacon blowout. 1011 00:41:46,837 --> 00:41:51,207 And meet our GGG Big Bacon Blowout Co-Champs, 1012 00:41:51,242 --> 00:41:52,675 Chef Aarti, Chef Nyesha. 1013 00:41:52,710 --> 00:41:55,311 We'll see you guys next week on GGG Delivery. 1014 00:41:55,346 --> 00:41:57,580 - Adios. - Pork pie. 1015 00:41:57,615 --> 00:42:00,216 - Pork pie. - How did she come up with that?