[Guy] They're the most feared boxes in the food world.
They claim to be filled with Flavortown Market's
finest ingredients.
But once inside the chef's homes,
they unleash a whole lot of crazy.
Oh no, what is this?
All right. Stop. Please stop.
What? What? What? How many ingredients?
- Real cool, Guy. - Woo-hoo-hoo.
Tonight, we've sent all-star chefs boxes
just bursting with bacon.
Oh.
That's right. So they can go hog-wild
making some smoking bacon dishes at home.
Excellent. Excellent. Excellent. Delicious.
[shrieks]
[Guy] My mouth is starting to water.
[Hunter] It's a big bacon blowout on GGG Delivery.
[horn honks]
So Hunter, are you ready to meet tonight's
bacon-loving chefs?
Sounds sweet.
First up, renowned restaurateur
who has probably used every type of bacon
in the world in just one dish
and that's the one and only "Shenanigans"
Chef Brian Malarkey.
Yeah.
Waddup?
[Brian] Welcome to the house of Malarkey. All right.
This is where the shenanigans are gonna take us to the next level.
My family loves bacon.
My little girl's got a baby pig outback.
And this fall, I'm gonna...
- [pig squeals] - Just kidding, Sailor.
It's bacon on his head. Oh, no, it's a mohawk.
Next up, acclaimed executive chef who's prepared bacon
dishes at Michelin-starred restaurants for sure.
- I love it. - The one and only,
"The Ninja", Chef Nyesha Arrington.
[Hunter] Oh, look at her with the pose.
[Nyesha] Hey, guys, I'm about to turn my home kitchen
into Flavortown.
My kitchen is basically my home office.
I have every gadget under the sun here.
Even though I've never been to Flavortown,
I know Guy's got something up his sleeve.
Please, Guy, don't go bacon my heart.
And finally, Food Network star who grew up calling herbs
"habs", and strips of bacon, "rashas".
The one and only spice queen,
Chef Aarti Sequeira.
Rashes, that's hilarious.
Hi. I'm Aarti Sequeira. I wanna show off
all the different things that you can do with bacon
including my personal favorite, spicing it up.
I have a few tricks up my sleeve to take bacon from
backup singer to lead singer.
Hi, honey.
Welcome, chefs, to GGG Delivery.
You've probably read the recent study that claims
that 60% of the world's problems could be solved
by more bacon.
Because chefs, as you know, the taste of cured bacon
could cure almost anything.
[imitates drum beat]
[vocalizes]
[laughs]
Which is why we've invited you to GGG's BBB.
We're talking about the Big Bacon Blowout.
- Whoa. - Wow.
We've sent you two boxes filled
with bacon-friendly ingredients that will help you
go full boar in a baller of bacon games.
Full boar.
That was a really good one.
At the end of each round, three fellow members
of GGG's Bacon Nation will judge your sizzling bacon
dishes on gameplay,
creativity, plating,
and your description of the taste.
And best of all, the chef with the highest combined score
after two rounds will get a shot at winning up to $20,000.
[Guy] Talk about bringing home the bacon.
So listen, I want you to make the judges
a Big Bodacious Bacon Bonanza.
It could be a savory dish,
- comfort dish. - Big, bodacious and bonanza.
It could be a swine dine classic.
[laughs]
More like pigs in a blanket. All right.
So to make things easier for you, Game 1 box
is full of smokin' bacon options. Hunter.
- Yup, 100%. - [Guy] Okay. Grab it.
I'm nervous.
This better be full of bodacious bacon.
Oh. Look at this.
[Nyesha] Oh, my gosh.
Uncured, yeah.
I got slab bacon.
Oh my gosh, so much.
Black pepper and thyme.
Look, smoky bacon. Bourbon. Pancetta.
[Hunter] Yeah, I got lots of bacon.
No other ingredients?
You asked me and I said it was 100% bacon.
- I literally put its... - I know but I knew...
You gotta send other ingredients.
[Hunter] You said a hundred percent so I went
- 100%. - [Guy] And so why
don't you... And I don't want them to feel hamstrung here.
So let's think about how we can allow them to use
a couple items in their pantry.
I'll let you pick between four and ten.
Nine.
- Oh. - Nine items.
- Look at that. Great. - Fantastic.
Because this is Express Lane.
- Nine ingredients or less. - Oh, geez.
Using as much bacon as you can to make your big,
- bold bacon bonanza. - Oh my God.
[Guy] You can use of the bacon you want. All right?
- Um... - [Guy] Did you say nine
or did you say three ingredients?
- Oh, here we go. - [Hunter] Well, three
cubed is nine.
No, two ingredients, one ingredient. Go.
[Aarti] Thank you. Bye-bye.
Nothing like I like bacon more than like scallops
and shrimp. I'm thinking some Southern big flavors.
Bodacious was a word I heard.
All right. Look at this, polenta.
I am an old-school shrimp and gritter.
It's gonna be a bacon extravaganza
and I'm gonna have so much bacon yet it's gonna be in olives.
We got some polenta going down.
Here goes my cheese.
Cheesy grits. And, of course,
as much bacon as possible.
Chef Shenanigans, what are you making?
We've got this whole play on shrimp and grits.
We have the pancetta rendering down
that we're gonna actually put into the polenta.
We have strips of bacon for a crunchy top of bacon
and green apple because pigs love apples,
you know what I'm saying.
[muffled]
[laughs]
Big bacon bonanza.
So I hate Express Lane...
Bourbon, garam masala...
Because I like to use a lot of ingredients.
Maybe a little slab bacon.
At least I can use as much bacon as I want.
I'm making a dosa,
which is a rice and lentil crepe with bacon, duck,
and potato with cilantro chutney.
I'm grabbing some fingerlings, slicing them
in half and getting them into a pot of salted water.
Okay. So this is dosa batter.
Dosa is fermented rice and lentil crepe
that takes a couple of days to make.
So I'm proud of myself for having ready-made dosa batter on hand.
The first one always
the ugly one.
And what's happening in the Aarti kitchen?
So I'm making dosas, which are a South Indian crepe
with a duck, potato, and bacon filling.
Hmm. Potatoes.
Potatoes. Sorry. Potatoes.
Potatoes.
Bacon bonanza. Bonanza of bacon.
Okay. Nine items. I have...
I got bacon fat. Yeah.
I'm using mustard.
One, two, three, four.
I'm thinking a classic BLT sandwich.
And I'm going to pack in the bacon as much as possible.
So I take that bourbon bacon. I get it in the cast iron pan,
get it in the oven 'cause I know I really wanna render out
that fat to use throughout the dish.
I love me some slab bacon.
It's like literally my favorite.
Place that into the pressure cooker
because I know I really want to take away some of that
toughness that's in slab bacon.
I wanna make a bacon aioli, crack my eggs,
I get my delicious tarragon-dijon mustard
in that bowl.
Chef Nyesha, tell us what's going on.
Right now, I'm emulsifying some bacon fat into my aioli.
I have some pressure cooked bacon that I'm just gonna
crisp up and I'm also making some crispy potatoes
to go along with my BLT sandwich.
- Oh, that sounds nice. - I'll take two.
You think this bacon battle is big?
Round two is gonna be even bigger than Jurassic Pork.
Don't go anywhere.
Welcome back everybody to GGG's BBBs.
We're talking about the Big Bacon Blowout.
- We have Chefs Brian Malarkey. - Yes.
[Guy] Nyesha Arrington, and Aarti Sequeira.
And they're making big, bodacious,
bacon bonanza dishes.
All right. We have three distinguished
members of our Bacon Nation standing by to judge.
Acclaimed chef whose Nashville culinary empire
include both breweries and bacon dishes,
the one and only, Maneet Chauhan.
How are you, Chef?
Hey, Guy. How are you doing?
The official chef of South Dakota Beef
who makes a great bacon wrapped fillet.
The one and only Wildcard himself,
Chef Justin Warner, how are you, Chef?
Great, Guy. You know, so comfortable in my own home
but still full of judgment.
[laughs]
Food Network star who gives all of her bacon
dishes a little Southern accent,
the one and only Damaris Phillips. Hi.
Hi.
Look at the wave. Out of all the bacon,
- what's your favorite? - I think pancetta
and the pork belly, those are two of my favorites.
[Damaris] Slab bacon's my favorite. It's like thick
and salty. It gets so crunchy.
Ah, rats!
Justin, since Damaris took what you wanted to say.
I'm gonna go with the uncured bacon. You know,
it's actually a little bit of misnomer that it's uncured.
Believe it or not, it's actually cured using
celery and things that contain natural nitrite
so you know me, I'm a nerd, so I would geek out on that
- as I just did. - My mouth is starting
to water.
[Brian] Crispy pancetta. Got that bacon coming up.
The grits look beautiful.
I'm going old school, bacon scallop wrapped shrimp.
You know, I know they've been doing it for years,
but I'm gonna do it better.
We're gonna get these going in.
The shrimp needs to cook longer than the scallop.
I'm gonna start this first.
And as they render, I'm going to then go
with the scallops at about 10 minutes.
Pancetta is rendered out beautifully.
It has all of that pancetta fat.
And it's nice and salty and I just dump all of it
into the polenta. Oh, that's a fat piece
right there.
Scallops are going down at 10 minutes, just what we said.
This apple is yelling at me right here.
Apple loves pig. So, I'm gonna make a slaw.
Olive oil here. We got salt.
This is the bow on top. Crispy bacon.
Put that into our apple salad.
Now, look at the great sear on that.
How many bacon wrapped scallops have you had
that have been subpar?
You're either gonna overcook the scallop or undercook
the bacon, it's your choice as a chef.
Okay. Let's get the potatoes out,
dry off a bit and then they're going right
in the bacon fat. Typically, in dosa,
they're stuffed with a spiced potato mixture.
So, I'm playing off of that.
Why don't we just do my chutney right now.
You usually do have sauces with dosa,
so I'm making a very quick acidic cilantro chutney.
To get just a little bit of bacon grease going,
I start caramelizing the onions in a skillet.
Then I start ripping apart that duck confit
for my dosa. Put garam masala in here.
Duck confit is a great cousin to bacon.
And the two together are kind of joined forces
to make this really robust,
larger than life filling.
I deglaze the filling with some bourbon.
This is really gonna add life to my duck and bacon filling.
Hello.
[Nyesha grunts]
[Nyesha] I pull my bacon out of the oven.
It's perfectly crispy.
After I pull out my slab bacon,
I add a little bit of thyme for some delicious flavor.
I deglaze with soy and this beautiful caramel
is starting to form. I feel like a good sandwich
always is served with chips and I thinly slice
my potatoes and toss them into the fryer
but I'm all about that texture.
Potato chips done.
Cooking the bread in the bacon fat
because I really wanna bring that bacon flavor.
Yum.
Lots of color, tomato.
I use that bacon fat and the bourbon soy,
dress my tomatoes,
which will then kind of dress my lettuce.
And every part of the sandwich is going to have bacon in it.
[Justin] There's not really much that Chef Nyesha
can't do. You know, she's got this Michelin pedigree.
In her hands, I think it's going to be completely
elevated which I'm excited about.
- [Guy] Two minutes. - Okay.
I guess it's time to put this dish together,
get the grits down there as my base.
I'm gonna do this two shrimp and two scallop fur.
Uh-huh. Look at that. That apple, the slice,
the bacon on top. Then I realized counting again,
I'm only at eight and I get one more.
Stepping on with chicharrones.
Crunched up chicharrones on top.
And now a bunch of those microgreens.
Chefs, one minute, one to go.
Okay. That's two.
Dosa down on the plate.
Then I spoon over some of that cilantro chutney,
a nice hefty filling of the potatoes,
the bacon, and duck.
Thirty-five seconds.
♪ BLT ♪
Time to build my BLT.
First, I throw my potato chips on the plate.
Toasted bread, bacon aioli down,
and a sliced bourbon bacon,
followed by the tomatoes, followed by the lettuce,
followed by more bacon, deliciously glazed.
[Guy] Five, four, three, two, one.
And that's it, chefs. Stop working.
Oh, boy.
- [Justin] What a nail biter. - [Hunter] Oh, boy.
- Amazing. - Wow.
Well, I gotta tell you, Hunter, those bacon dishes
look good enough to be on the cover of Porks Illustrated.
- [Hunter exclaims] - [laughs]
Let's find out what the judges think.
Porks Illustrated.
I get it. That's funny.
All right, judges. This is it.
Our chefs had to make the big, bodacious bacon bonanza dish
using a box of bacon we sent them.
And we allowed them to get ingredients
from their pantry. All right, Chef Aarti, you're up first.
Hey, guys. So I made dosa.
A dosa is a South Indian crepe that's nice and crispy
on the outside because I fried it in bacon fat.
On top of that, I've got a big, bodacious slab bacon.
I've got some of those bacon drippings as well.
I've got fingerling potatoes that I also crisped up
in bacon fat. And then to balance out
all the richness of this dish,
I've got a very acidic,
slightly spicy cilantro chili chutney.
When you get the flavor of the bacon
and the porkiness, the sweetness,
a lot of acid to balance it all out,
it's really good. [laughs]
Chef Aarti, I take one look at that and I wanna get a dose
of that right now. I had an audible crunch
just creep through my right ear
and that audible crunch tells me a lot about that dosa.
I don't need to know what it tastes like
because dosa's the backup singer for the main event
and your use of the bacon fat, the slab bacon,
and then the savory bacon was really smart.
[Damaris] Having the dosa batter in your own pantry,
that is exactly what this Grocery Games Delivery
is about, seeing what's in your refrigerator.
The only thing that I would say is that the potatoes
and the duck, I almost think that they are a distraction,
but if you had just lifted that bacon,
that would have just been baconlicious.
- Thank you. - [Guy] Next up.
Chef Brian Malarkey.
What we have here is we have bacon-wrapped scallop,
bacon-wrapped shrimp. So I have the pancetta
in the grits and then I needed to really brighten
it up and I did that natural pork, I caramelized that up
and I tossed it with apples
and a lot of citrus and lemon juice.
[upbeat music playing]
[Brian] Now that's bodacious.
Scallop, mid rare.
The shrimp cooked perfectly.
And then you have the big, bright notes of the citrus
and the apple to lift up all that fat.
What I love the most about the dish is the layers
of flavor that you have created from the pancetta,
which is in the grits all the way up
to the chicharrones that you've put on top.
The crispiness of the apple,
I think that is such a great idea.
The scallop, it sounds that it's perfectly cooked.
You're probably the only person I know that knows
the individual greens in the microgreen mix.
So by grabbing that one ingredient, you then grab
three ingredients all in one go.
Your gameplay and your use of the pantry ingredients
was great.
Boom.
Unfortunately, I think that you chose the wrong
kind of bacon to wrap your scallops in.
It's too thick, it's too long,
and you can see that it didn't get all the way cooked.
So we got flabby bacon.
- Thank you. - Next up,
Chef Nyesha Arrington.
When I think about bacon, when I think about bodacious,
I think about a sexy BLT sandwich layering
those bacon flavors throughout.
And I actually roasted my baguette in some
bacon fat with thyme
and I also made a bacon aioli
using that bacon fat.
I've used two bacons for your viewing pleasure today.
Oh, my God. All I taste is bacon.
The beautiful soy cuts through that fatty bacon.
This beautiful fresh iceberg lettuce gives me the perfect
amount of crispness. Those tomatoes in there
glazed with that delicious bacon vinaigrette,
absolutely stunning.
There's not a single component of this
that hasn't been touched by bacon in some way,
shape, or form.
That's an incredible celebration of bacon
and that's what I've look for when we're talking about
bountiful, when we're talking about bodacious.
[Maneet] You have paid homage to each and every ingredient
from the humble bread, which has been toasted
in the bacon fat to even the tomatoes,
which have the bourbon soy on top of it.
That's soy, it's umami, it's tangy
it's so, so savory,
very, very smart to use it in your dish.
But I think that here, you're only getting one texture, crunchy.
I wish that there was a little bit more balance.
Thank you very much, chefs.
I'm gonna ask you to leave the feed while the judges
turn in their comments and their scores to Hunter.
All right, judges, time to score these bacon dishes,
15 points available on gameplay,
15 in creativity, 10 available in plating,
10 available in taste, for a total of 50 points.
Hunter, they will text you their scores,
you will average them out.
Who is going to lead round one and get the envelope
of opportunity? Who is gonna appreciate
the Package of Pain? See you in a bit.
[Guy] Well, chefs, welcome back.
You had a very pigalicious first round.
Let's see who's wallowing in the points.
We have got a two-point difference
between who's in the bottom and who's in the top.
Let's take a look at it.
Nyesha will go...
- right in the middle, there she is. - [Hunter] Oh, yeah. Shake.
[Guy] Congratulations, Nyesha.
Aarti and Malarkey,
Shenanigans, Spice Queen.
Who's it gonna be?
And the bottom goes to...
not Aarti.
Oh.
[Guy] Aarti Sequeira takes it in the first round.
Yay.
Congratulations. Which means you've earned
yourself at envelope of opportunity.
Envelope of opportunity says...
a thousand dollar prize
and a thousand dollar donation
to a restaurant of your choice.
I would like to make it to Big Al's
in Wake Forest, North Carolina.
He makes amazing barbecue. He's been doing it for years.
He deserves it.
Plus a sizzling advantage
in round two. Thank you, guys, so much. This is so great.
[Guy] All right, Chef Shenanigans,
the Package of Pain. Why don't you go ahead
and crack that open?
[Brian] What if I can't get it open? [laughs]
[Guy] You cannot start cooking until the judge
correctly guesses the secret phrase
you are acting out using charades.
Charades.
- Whoa. - [laughs] I love it.
So, Hunter, let's do some charades.
When does round two start?
Right now. Right now. Right now.
Um, Carol Burnett. Sounds like. Oh, bow.
- [Justin] Yes. - Bow.
Now, round two starts now.
Chefs, this is the second and deciding round
of our Big Bacon Blowout.
Your final challenge, I want you to make the judges
an unexpected bacon dish.
Who knows what it could be?
To help you think outside of the pig pen...
- Yes. - Huh?
- Mmm-hmm. - We sent you a box
filled with unique bacon products.
Oh.
What could be in here?
I mean, bacon goes in a lot of things.
This is not gonna be good. Ooh. Ooh.
Bacon buds, bacon peanut butter,
bacon jerky.
Bacon bourbon jam.
Beans. Can I eat one?
Bacon chocolate.
Peanut butter bacon.
"Bacon bandages?"
- "Bun". - [Guy] All right.
It looks like you have to make a dish using all these
- crazy ingredients. - All of them?
[Hunter] Well, not all of them.
We're gonna do something different here.
We're gonna play a little trivia.
Is that what this is for?
I'm such a dork for trivia. Let's go.
- Pig trivia. - Pig trivia.
- Yes. - Sounds great.
Let's go to the dry erase board.
All right, chefs. Right now,
if you don't get any bacon trivia done,
you have to use all these ingredients
in your unique bacon dish.
- [gasps] - But if you answer the bacon trivia correctly,
you'll be able to take one of these items or more than one
of these items off your list.
- Interesting. - [Guy] Let's go
- with the first question. - [Hunter] Okay.
What classic salad containing bacon was reportedly created
at Hollywood's legendary Brown Derby restaurant?
[Guy] Everybody ready? What do you got?
[Nyesha] Wedge salad.
[Brian] I got cobb.
[Aarti] Cobb.
Cobb is the right answer.
- Yes. - [Guy] So Shenanigans,
what would you like to remove off of your list?
I'm getting rid of the bacon jerky.
Okay. Aarti?
I'm getting rid of the bacon beans, please.
Bye-bye beans.
There we go. All right. Second question.
Canadian bacon typically comes from what part
- of the pig? - Oh, jeez. Um...
All right. Show 'em.
[Hunter] The correct answer is loin, it's the loin.
- Yes. - I said loin in my mind
and then I wrote shank. Dumb!
Malarkey, what do you want to take off here, buddy?
Bacon beans.
And Aarti?
I'm gonna get rid of the jerky, please.
[Guy] All right. Last question.
[Hunter] What cured and unsmoked pork product
is commonly called "Italian bacon"?
An uncooked...
An unsmoked?
All right. Let's see it, chefs.
[Hunter] Congratulations. It was pancetta
and you all got it right.
Thank God.
[Guy] Nyesha, what do you wanna take off?
I wanna take off the bacon beans.
There we go. Aarti?
The bacon bits.
Okay. And, uh, Shenanigans,
what would you like to get removed?
The chocolate.
Bacon chocolate. All right. Chef Malarkey,
you have bacon bits, bacon peanut butter,
bacon jam. Chef Nyesha,
bacon bits, bacon jerky,
bacon, peanut butter, bacon jam,
and bacon chocolate.
Chef Aarti, you won the advantage,
so you get to eliminate one more bacon whammy.
I'm gonna get rid of the peanut butter.
The peanut butter.
So Aarti, that leaves you bacon jam
- and bacon chocolate bar. - That's a nice advantage.
I'm so happy to be a nerd today.
[Guy] Now you have 30 minutes to prepare your unexpected
bacon dish featuring the remaining bacon whammies
in your column and remember, Chef Shenanigans,
you got the Package of Pain.
So you have to rip open your envelope and act out
the secret phrase until the judges guess it.
You can't start cooking until then.
How many pantry items did we let them use last time?
- Nine. - They made it pretty easy with nine.
Uh, I wouldn't say that.
We'll let them go with five?
- [Hunter] Five. - No, let's go with four.
[Hunter] You sure? Three.
[Guy] Don't start... If you go three,
then I'll go two and one.
I'll just go one. Go, go for one.
- One? No, no, no, no, no. - [Guy] All right.
You can use any ingredients from your pantry. All right?
Shenanigans, start your charade now.
All right. Hey, team. Look at me.
Look at me. Here we go.
- [Maneet] Pigs in a blanket. - [imitating pigs snorting]
Baboom!
[laughing]
[Justin] To me, an unexpected bacon dish
is a dish that has a name, it's normal,
but then the bacon is inserted.
For example, a chocolate chip cookie with bacon.
Wow. That's unexpected.
Didn't see that coming.
What if I do...
This is irritating.
When you say something like unexpected dish,
like, the world is your oyster.
So what do I do?
You guys, I think I'm gonna go for it.
I'm gonna take a huge risk and I'm really scared.
I'm gonna make a bacon sundae, 'cause I could go savory,
but it's super safe and I don't wanna do that.
Sweet things hardly ever win on Grocery Games.
They just can't compete with savory,
but I kind of feel like a sundae is calling my name.
I'm so scared right now.
Okay. We can do this.
We can do this. We can do this. Okay.
First thing that I'm gonna get started
on my sundae is the ganache.
Nice, dark chocolate.
I'm melting the chocolate in a double boiler.
It has to melt over very gentle heat
so that it doesn't split.
I'm making a cherry sauce.
One of my favorite flavors of ice cream has cherries in it.
And so I grab those cherries and I start turning it
into a compote, but I wanna make this
an unexpected compote.
So, I add some black pepper and some cayenne pepper
to the cherry so that it's just slightly spicy.
Ooh, spicy.
That's good.
Let's go, Nyesha.
Unexpected bacon dish.
What actually does that mean?
So far, I'm thinking a peanut butter bacon jam.
I'm gonna use some bananas and it's gonna be inspired
by Elvis's favorite sandwich.
The classic Elvis sandwich has peanut butter,
bananas, and of course bacon.
And I'm thinking my unexpected thing is going
to be not actually making a sandwich,
but making it in... With crepes.
The jerky, I'm going to fold into my batter here.
I'm gonna put bacon in my bacon.
An unexpected bacon dish.
I'm just stumped, like, what is the unexpected?
People are expecting this.
This is like the hardest part, like, I can't do something
that they're expecting.
And for once in my life, where the heck
is the cream in the house?
Okay. I got an idea. I know where we're going.
Peanut butter bacon sundae.
We're going to make a bruleed bacon.
All right. Making a caramel. Perfect.
In order to make the peanut butter ice cream,
I had to take the vanilla ice cream out,
put it into a mixing bowl, and just whisk
that peanut butter into it.
I'm just gonna pan whip it.
Peanut butter loves ice cream, ice cream loves bacon.
I throw it right back into the freezer
so it can set up and get hard again.
Generally, we think of bacon
as this breakfast staple,
but it definitely lends itself well to dessert.
I agree. I think having a dessert is a great idea.
So here's the thing. We're all thinking dessert.
So is it unexpected if they make a dessert?
[Hunter] Our GGG all-stars are in a wild bacon battle
that's crazier than an episode of Porklandia.
The winner of this battle could end up
putting $20,000 into their own piggybank.
- Let's see how they're doing. - [Guy imitates pig squeal]
So Aarti's going into this round
one point in the lead, which is not much of a lead.
Essentially, all the chefs are going in even point wise.
Aarti's ahead by a snout.
Oh, my God.
[Nyesha] I know I need to bring it this round.
I'm like in the middle on round one so I'm making
Elvis Presley inspired crepes.
Crepes are the perfect vessel for my bacon jerky.
I have to use this bacon peanut butter
so I'm gonna make a mousse, and I chill down
my peanut butter and bacon mixture.
I just wanna cool that down a bit.
And I whip up some cream and I set that aside
in the fridge so that it has a nice stiff peak.
Yeah, we want that to stay to cold.
Elvis loved bananas on his sandwich
so I'm going to caramelize these bananas
with the bacon fat, a little bit of sugar,
and get them in the oven.
To add some texture and some beautiful crunch,
I'm going to use some delicious peanuts
that I have in my pantry.
Peanuts, I'm going to fry them and garnish them.
Bacon bits are here.
I don't wanna use them.
So then I think if I just pulverize it
and sprinkle it over the top, it's gonna give you
just the amount of saltiness and sweetness
that I'm looking for.
I'm gonna garnish the plate.
I would think that the toughest thing
that Nyesha has is probably the combination of bacon bits
and bacon jerky.
Both of them texturally are really difficult ingredients.
This dish is actually the dish that can win it.
Peanut butter bacon sundae. Oh, my God.
I'm gonna actually get my saute pan up
and do my caramelized bananas in here.
I want the bananas to have a nice crispy,
sugary brulee on them.
So I take the bananas and I put a lot of sugar
on the top of them.
And then I cook them face down.
Okay, caramelizing that.
Then do the whipped cream.
Oh, yeah.
The bacon bits, I dump them into the blender.
Into my powdered sugar.
And they make this bacon pink powdered sugar.
Ooh.
So, I'm going to make a bright pink bacon
whipped cream. Whoa.
[screams]
Can't stop.
- Malarkey is hilarious. - Oh, watch this.
Why is he licking everything and putting it
back in? Ew.
But he is going to be tasting it.
Oh, yeah, yeah. Okay, good. Never mind.
I forgot I wasn't tasting it. [laughs]
Okay. I'm trying to get this crispy.
It's a risk, it's a risk, it's a risk.
A little bit of bacon fat.
When I'm adding the bacon fat to the chocolate,
it is so hot that I'm scared that it's gonna cause
the chocolate to separate.
Let's see how... If it emulsifies.
It didn't break.
This is very suspenseful, guys.
When I think like a fat kid,
things turn out good.
Okay. That's got done with the peanuts.
I'm gonna turn these peanuts into a peanut brittle
to balance out all the sweetness in the sundae.
So, to make my brittle,
I pour some sugar into a pan with some water.
I add the peanuts, and let them toast.
And that's when I add the bacon jam.
And it's gonna have that smoky bacon flavor.
The biggest problem with bacon jam,
usually bacon jam does have onions in it.
And this is gonna keep it warm.
[Troy] I don't know about you guys,
but I don't often think of alliums as being anything
that I wanna see in the dessert menu.
How do I put that in there? That's the question.
Ideally, if I had all day, I would let that sit in
the fridge, and then it would be hard.
But I'm not gonna have time to do that.
So, peanuts in the ice cream.
What could be wrong with that, guys?
Oh, my gosh, you guys, look at that.
[Damaris] She put the peanuts right into the ice cream.
Ugh.
Okay. It's melting.
The peanut brittle is melting my ice cream.
Well, America,
I may have made a bad decision.
But I will not give up.
Guess what? It's a sauce.
That's okay because I'm gonna put it right
into the ice cream. That's okay.
All right, five minutes.
[Nyesha] For the bacon peanut butter mousse,
I'm going to combine my whipped cream
with my caramel sauce.
Excellent, excellent, excellent.
To plate this dish, I'm gonna place down
my peanut butter bacon mousse, follow that
with my perfectly folded crepes.
Then, my caramelized bananas, bacon,
my delicious crunchy peanuts, delicious bacon chocolate,
that beautiful whipped cream,
my peanut butter bacon caramel,
as well as that bacon bud powder.
- Delicious. - Wow.
Oh, my God. This one looks so good.
Ice cream.
I scoop out my ice cream into the bowl.
My peanut vanilla ice cream sauce on top.
I drizzle in that cherry compote and then pour
that smoky bacon chocolate ganache into a little jar,
and then sprinkle the whole thing
with some crispy bacon.
My mom would be so proud.
Here we go.
I put just a heaping mound of the bacon
peanut butter ice cream in bowls.
Then I have my beautiful bananas on the outside.
This incredible bourbon bacon jam caramel.
Then it's time for the beautiful pink
whipped cream on top.
What is my star?
Chocolate truffles, chicharrones all over the top.
And then I put the powder over the top.
[Guy] Here we go. Three, two, one.
That's it, stop cooking, chefs.
[Brian laughs]
- [Guy] Wow. - Ooh.
All your bacon dishes look...
- Hamtastic. - They look hamtastic.
- [laughs] - [Guy] But it's up
the judges to decide who will be high on the hog.
Good luck.
All right, judges, here it is,
the final game of our big bacon blowout.
Time to find out who's going to smell the bacon.
Let's tell the judges about your dishes.
First up, Chef Aarti, what do you got?
I have made a bacon peanut butter
sour cherry chocolate sundae.
I made a brittle with peanuts from my panty and some sugar.
That bacon jam pulled that all together
and then folded that into some vanilla ice cream
that I had in my freezer. I fried off some bacon,
and then threw that bacon fat into a chocolate ganache
that I made out of the bacon chocolate bars
and some heavy cream.
There are cherries on the side that have some black pepper.
It's crunchy. It's creamy. It's sweet.
It's salty, a little bit of sweetness from the cherry,
there is bacon all over that thing.
She is singing to me.
It would be hogwash for me to say
that I did not want to just get in that bowl.
You kind of did a play on that peanut butter
and jelly sundae with those tart cherries
and the peanut.
You stretched out and, kind of,
de-concentrated that bacon jam by making it into a brittle.
And I think that was a great way to mask some
of the savoriness that we associate
with the bacon jam.
This entire flavor combination
that you've made is incredible.
But the plating could have been a little bit tidier
or pulled together.
Thank you.
[Guy] Shenanigans, you're up.
Hello, my dear judges.
So, uh, playing with the unexpected,
I too went unexpectedly with a sundae.
I used those bacon bits, and I made,
like, a pink whipped cream which was phenomenal.
I rendered down some bacon using the bacon
as an ingredient, but just to get the bacon fat.
Oh, my God. My bruleed bananas.
And what I'm most proud of is this incredible caramel
I made using the bourbon bacon jam.
It's all those elements, the salty,
the spicy from the peppercorn.
Mmm!
[Damaris] Brian, this is a beautiful little sundae.
The smartest gameplay you did was take
the peanut butter bacon, fold it into the ice cream,
and then refreeze it so you actually
are manipulating the ice cream which is the main part
of the dish.
Let's talk about what I think we all
can agree is the coolest, smartest thing in that sundae,
and that's that bacon bit whipped cream.
Those bacon bits give it that tint,
and that creates a trompe I'oeil, right?
A trick of the eye.
And so that sort of the thing is unexpected.
I'm gonna look at that and think,
what is this, strawberry whipped cream?
Boom, unexpected, it's bacon whipped cream.
I love the chicharrones.
To me, I think if you would have just reinforced it
by just getting some more peanuts or something
crunchier beyond the banana because that...
That's not much of a textural contrast.
Thank you very much.
[Guy] Chef Nyesha, tell us what you got.
This dish was inspired by the king himself.
The late and great Elvis Presley.
This has bacon, this has peanut butter,
and this has caramelized banana.
So, I caramelized those bananas in a little bit
of a bacon fat with some sugar into the oven
so they're nice and delicious in texture.
I made a crepe using the bacon jerky.
I have to say the peanuts are really giving this
an amazing texture and the caramelization
on this bananas is absolutely impeccable.
When you talk about an Elvis sandwich,
I know exactly what I'm getting.
What's unexpected about this is the form
in which you've presented that via the crepe.
And I think that that demonstrates so much mastery
and also so much confidence in your crepe making.
You know, it could be a total crepe shoot as to whether
or not they come out. And you seem to have aced it.
You did have the most number of these lucky
ingredients to use.
And I think that you used each and every very wisely.
The bacon bits to finish the dish,
I think that was amazing.
But I really love the way you use the bacon jerky
because that, to me, I thought was
the toughest thing to use.
And to incorporate that in a crepe is a great idea.
Mmm, mmm, mmm.
The dusting of those bacon bits so that it
looks like sprinkles is fun and it's exciting,
it's different.
For me, the only thing is I would have liked
a little bit less of the jerky into the actual crepe.
Thank you. Thank you, chef.
All right. So there we have it.
Nice job, chefs. Uh, very unexpected
in all ways, shapes, and forms.
We're gonna say goodbye for a bit.
We're gonna have the judges tally up the scores,
text them over to Hunter.
And remember, the winner of the two combined rounds
is spinning the big wheel for up to 20,000 bucks.
Good luck.
Welcome back, chefs.
The winner of the GGG delivery,
let's take a look at the scores.
Malarkey came into the first round with a 39.
In the second round, 14, 13, 7, and 7.
Scores a 41 for a total of 80.
Let's go to Chef Nyesha.
14, 14, 7, and 8 with a 43.
A score of 83 points. And last but not least,
Chef Aarti, 14, 13, 7, 8, for a score of 42.
Which give us a total of 83.
- It's a tie. - [Aarti] What?
- Oh, my gosh. - It's a tie?
- No. - That's great.
First time ever in GGG Delivery history,
we have a tie.
We didn't anticipate this, but as the mayor
of Flavortown, I am able to grant
the culinary quiz for the chance to win
up to 20,000 dollars that you two will split.
You get one chance to collaborate on a question.
Otherwise, it's gonna go back and forth.
So who would like to go first?
I'll go first.
[Guy] Five questions, four thousand dollars apiece.
- Let's do this, Chef Aarti. - Nyesha, this is so fun.
I know.
Spears of this long-stemmed vegetable
are often wrapped in bacon.
Asparagus.
Boom, boom, boom, $4,000, correct.
Yes.
Chef Nyesha,
US city that popularized a rectangular cut of spareribs
grilled in sweet and sticky barbecue sauce?
St. Louis.
[Guy] Very nice. $8,000.
Aarti, popular Mexican pork dish whose name means
"Little Meats" in Spanish?
Let's collaborate. What do you think...
- Nyesha, what is it? - I think cochinita.
Carne asada.
Nope, the work is carnitas.
Oh, my gosh, what is wrong with me?
French pork sausage often used in Cajun cooking.
Andouille.
- Fantastic, $12,000. - Good job.
And Aarti, to bring it home for $16,000,
baked pork dish associated with the British town
of Melton Mowbray.
Pork pies.
- Pork pie. Congratulations. - Yeah!
[Guy] You've got it. No clue how
you came up with that. Never heard of it before.
That's unbelievable.
$16,000 split between the two.
Eight thousand for the ninja Nyesha,
and eight thousand for Aarti Sequeira,
the Spice Queen. Congratulations.
Thank you to all the chefs, all the judges
for being part of this big bacon blowout.
And meet our GGG Big Bacon Blowout Co-Champs,
Chef Aarti, Chef Nyesha.
We'll see you guys next week on GGG Delivery.
- Adios. - Pork pie.
- How did she come up with that?