1
00:00:00,500 --> 00:00:01,867
I'm Bobby Flay.
2
00:00:01,867 --> 00:00:03,600
Each week, one brave chef
3
00:00:03,600 --> 00:00:05,500
will try to take me
down in my house.
4
00:00:05,500 --> 00:00:07,634
-I'm not worried
about Bobby.
-What?
5
00:00:07,867 --> 00:00:09,066
Ooh.
6
00:00:09,066 --> 00:00:11,266
This culinary battle is going
to shake down in two rounds.
7
00:00:11,266 --> 00:00:14,867
Round one, to get to me,
two contenders have to go
through each other
8
00:00:14,867 --> 00:00:16,867
using an ingredient
of my choice.
9
00:00:16,867 --> 00:00:18,367
-Let's do it!
-[audience cheers]
10
00:00:18,367 --> 00:00:20,600
[Bobby] Two people that
know me well will decide
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00:00:20,600 --> 00:00:22,467
who's got the skills
to beat me.
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00:00:22,467 --> 00:00:23,867
Yeah!
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00:00:23,867 --> 00:00:25,867
[Bobby]
Round two, I go head-to-head
with the winning contender.
14
00:00:25,867 --> 00:00:27,700
It's their turn to surprise me
15
00:00:27,700 --> 00:00:29,367
with their signature dish.
16
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[singing] ♪ Branzino ♪
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00:00:30,000 --> 00:00:30,867
[singing] ♪ Branzino ♪
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-Is that distracting?
-You're done.
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00:00:32,467 --> 00:00:34,100
This is going to be the
first one I don't finish.
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00:00:34,100 --> 00:00:35,867
-Flay's in trouble.
-Whoo!
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-[Bobby] Bottom line...
-No!
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Everyone's out to beat me.
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00:00:39,000 --> 00:00:39,900
[audience cheers]
24
00:00:42,166 --> 00:00:44,066
Grab your tongs
and fire up the grills.
25
00:00:44,066 --> 00:00:45,367
It's time to barbecue.
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00:00:45,367 --> 00:00:47,700
[applause]
27
00:00:47,700 --> 00:00:50,867
Put your hands together for
Food Network's Kardea Brown
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00:00:50,867 --> 00:00:53,100
and the amazing
Carson Kressley.
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-Oh, hi.
-[applause]
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00:00:56,367 --> 00:00:58,100
Hi, Bobby.
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00:00:58,100 --> 00:00:59,533
[audience cheers]
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00:01:01,734 --> 00:01:03,467
Welcome, welcome.
You guys look amazing.
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00:01:03,467 --> 00:01:05,100
-Thank you.
-Thank you.
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00:01:05,100 --> 00:01:06,100
So what color is that jacket?
35
00:01:06,100 --> 00:01:08,500
It's Bahamian Waters.
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00:01:08,500 --> 00:01:09,734
Ask about the tie.
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00:01:09,734 --> 00:01:11,066
Okay, what color is the tie?
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00:01:11,066 --> 00:01:13,066
-Electric papaya.
-Wow.
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00:01:13,066 --> 00:01:15,166
I try to do
food things for Bobby.
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00:01:15,166 --> 00:01:16,367
[Bobby] Yes. All right.
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00:01:16,367 --> 00:01:19,700
So Kardea, you're running the
gingerbread baking contest.
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00:01:19,700 --> 00:01:21,066
-Ooh.
-Judging on
that, yeah.
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00:01:21,066 --> 00:01:23,066
-What else you up to?
-Host of Delicious Miss Brown.
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Yeah, of course.
We're happy to have you
in this family, for sure.
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00:01:25,367 --> 00:01:26,367
Well, you know, Bobby,
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00:01:26,367 --> 00:01:28,166
the last time
I was here, you won.
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00:01:28,166 --> 00:01:30,000
-And I didn't sleep for
a few days afterwards.
-Really?
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00:01:30,000 --> 00:01:30,467
-And I didn't sleep for
a few days afterwards.
-Really?
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00:01:30,467 --> 00:01:32,367
No, because I was here
for a job and I didn't do it.
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00:01:32,367 --> 00:01:33,734
-Well, let's
make it happen
-[laughing]
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00:01:33,734 --> 00:01:35,367
-on this
episode.
-Okay.
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00:01:36,734 --> 00:01:38,500
Bobby, you've seen how great
53
00:01:38,500 --> 00:01:40,266
this contender's
barbecue is before
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00:01:40,266 --> 00:01:41,467
on BBQ Brawl.
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00:01:41,467 --> 00:01:43,700
Pitmaster Rashad Jones.
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00:01:43,700 --> 00:01:45,266
-[Bobby] Yeah.
-[audience cheers]
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00:01:48,467 --> 00:01:49,734
Hey, Rashad.
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00:01:49,734 --> 00:01:50,800
[laughs]
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00:01:50,800 --> 00:01:53,266
[Carson]
So Bobby, whether he's
catering for a barbecue
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00:01:53,266 --> 00:01:55,867
or beating you back on
the day on Throwdown,
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00:01:55,867 --> 00:01:57,700
there's no doubt
our next contender
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makes some winning food.
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00:01:59,700 --> 00:02:00,000
Chef Kent Rollins.
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00:02:00,000 --> 00:02:01,634
Chef Kent Rollins.
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00:02:01,634 --> 00:02:03,233
[audience cheers]
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00:02:04,500 --> 00:02:06,166
Howdy.
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00:02:09,367 --> 00:02:11,266
-Rashad, Kent, how you doing?
-Doing good, my friend.
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00:02:11,266 --> 00:02:12,634
[Bobby]
Here's the way
it's going to work.
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00:02:12,634 --> 00:02:14,166
I'm going to give you
an ingredient of my choice,
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00:02:14,166 --> 00:02:15,700
and you must make
that ingredient
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00:02:15,700 --> 00:02:17,467
the star of your dish.
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00:02:17,467 --> 00:02:19,266
-Kent, what are
you hoping for?
-Beef.
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00:02:19,266 --> 00:02:20,266
What about you, sir?
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00:02:20,266 --> 00:02:21,367
-Chicken.
-[Bobby] Chicken.
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00:02:21,367 --> 00:02:23,266
All right, Kent.
Kind of got your wish.
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00:02:23,266 --> 00:02:24,367
Top sirloin cap.
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00:02:24,367 --> 00:02:25,500
There we go.
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00:02:25,500 --> 00:02:27,066
-[audience] Ooh.
-[applause]
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00:02:28,166 --> 00:02:29,166
[Bobby] Okay, guys.
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00:02:29,166 --> 00:02:30,000
Carson, Kardea,
they will taste your dishes,
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00:02:30,000 --> 00:02:31,367
Carson, Kardea,
they will taste your dishes,
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00:02:31,367 --> 00:02:32,867
and they will decide
which one of you
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00:02:32,867 --> 00:02:34,467
goes up against me
in the second round.
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00:02:34,467 --> 00:02:35,634
20 minutes on the clock.
85
00:02:35,634 --> 00:02:39,266
Don't fall into a trap
with this top sirloin cap.
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00:02:39,266 --> 00:02:40,800
-Go.
-[bell dings]
87
00:02:44,367 --> 00:02:46,734
But here's the deal. This is
not a tender piece of meat.
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00:02:46,734 --> 00:02:48,867
So usually, this is something
that's slow cooking.
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00:02:48,867 --> 00:02:50,000
That's not happening here.
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00:02:50,000 --> 00:02:51,367
I mean, you could pound it out
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00:02:51,367 --> 00:02:53,000
-really, really
thin and grill it.
-[Carson] Oh.
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00:02:53,000 --> 00:02:54,500
You want to bring
those barbecue flavors.
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00:02:54,500 --> 00:02:55,600
Fajitas, perhaps.
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00:02:55,600 --> 00:02:57,867
They can make a spice rub
that tastes like barbecue.
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00:02:57,867 --> 00:02:59,266
Or they can make burgers.
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00:02:59,266 --> 00:03:00,000
They could make burgers.
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00:03:00,000 --> 00:03:00,367
They could make burgers.
98
00:03:00,367 --> 00:03:01,967
Rashad, how are you
going to bring
99
00:03:01,967 --> 00:03:03,734
the barbecue flavors tonight?
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00:03:03,734 --> 00:03:06,166
[Rashad]
I'm going to get this
cut down real thin
101
00:03:06,166 --> 00:03:07,700
so it can cook quick.
102
00:03:07,700 --> 00:03:10,367
Top sirloin cap
doesn't have a lot of
fat marbling throughout it,
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00:03:10,367 --> 00:03:12,100
so I'm going to cut it
extremely thin
104
00:03:12,100 --> 00:03:15,467
to make sure it cooks
perfectly and on time.
105
00:03:15,467 --> 00:03:19,600
I'm making a barbecue
smoked top sirloin cap
and cheddar sandwich
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00:03:19,600 --> 00:03:21,867
seasoned with salt,
pepper, onion, garlic,
107
00:03:21,867 --> 00:03:23,600
and chili flakes
for some heat.
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00:03:23,600 --> 00:03:26,266
My plan is to smoke it
and then grill it.
109
00:03:26,266 --> 00:03:29,266
Hickory has vanilla
and sweet notes in it
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00:03:29,266 --> 00:03:30,000
to add some really great
flavor to the steak.
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00:03:30,000 --> 00:03:31,900
to add some really great
flavor to the steak.
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00:03:34,367 --> 00:03:37,266
I got into barbecue
back in 2011
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00:03:37,266 --> 00:03:39,734
because my wife and I
were visiting her uncle Leon.
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00:03:39,734 --> 00:03:41,600
And his amazing cooking skills
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00:03:41,600 --> 00:03:43,867
just created
an unbelievable experience.
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00:03:43,867 --> 00:03:45,734
So two years later,
I launched Big Lee's,
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00:03:45,734 --> 00:03:49,100
and I've been on this quest of
recreating the love and flavor
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that Uncle Leon
brought to barbecue.
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00:03:50,600 --> 00:03:52,266
I've won
countless competitions,
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00:03:52,266 --> 00:03:54,634
including BBQ Brawl
season three.
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00:03:54,634 --> 00:03:56,500
-Rashad.
-[all cheer]
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00:03:56,500 --> 00:03:59,367
But this time,
Bobby is going to see
what I can do one on one.
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00:03:59,367 --> 00:04:00,000
I'm here to show
my four sons that hard work
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00:04:00,000 --> 00:04:01,734
I'm here to show
my four sons that hard work
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00:04:01,734 --> 00:04:03,533
and passion can
take you anywhere.
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00:04:05,166 --> 00:04:06,867
-Oh.
-Excuse me,
brother.
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00:04:06,867 --> 00:04:07,867
Kent, what's on your mind?
128
00:04:07,867 --> 00:04:09,734
-Maybe fajitas.
-[Bobby] We like fajitas.
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00:04:09,734 --> 00:04:12,634
[Kent]
Top sirloin caps got
a pretty thick fat wall,
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00:04:12,634 --> 00:04:14,166
and it's going to make
good fajita meat.
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00:04:14,166 --> 00:04:17,533
I'ma make top sirloin cap
barbecue fajita
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00:04:17,533 --> 00:04:19,467
with a honey chipotle
barbecue sauce.
133
00:04:19,467 --> 00:04:20,700
We're going to season the beef
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00:04:20,700 --> 00:04:22,266
with a little bit of salt,
black pepper,
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00:04:22,266 --> 00:04:23,367
and smoked paprika.
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00:04:23,367 --> 00:04:24,734
[Bobby]
Make sure that's sizzling.
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00:04:27,000 --> 00:04:28,467
[Kent]
Grew up in Hollis, Oklahoma,
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00:04:28,467 --> 00:04:30,000
and my mother
taught me to cook
making comfort food classics.
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00:04:30,000 --> 00:04:31,467
and my mother
taught me to cook
making comfort food classics.
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00:04:31,467 --> 00:04:33,166
I started working
on a small ranch
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00:04:33,166 --> 00:04:34,734
that my dad had put together.
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00:04:34,734 --> 00:04:38,100
Then in 1991, I switched
from working as a cowboy
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00:04:38,100 --> 00:04:39,634
to cooking for cowboys
on working ranches.
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00:04:39,634 --> 00:04:42,734
Today, I am the owner of
Kent Rollins Cowboy Cooking.
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00:04:42,734 --> 00:04:45,467
We do a lot of grilling,
a lot of Dutch oven cooking.
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00:04:45,467 --> 00:04:47,734
Many years ago, I beat
Bobby in a throwdown
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00:04:47,734 --> 00:04:49,367
with my chicken fried steak.
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00:04:49,367 --> 00:04:51,166
Tonight, I'm ready
to beat him again,
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00:04:51,166 --> 00:04:52,734
just to prove that this cowboy
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00:04:52,734 --> 00:04:54,367
really can cook
in New York City.
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00:04:54,367 --> 00:04:55,734
I hope you're ready to lose.
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00:04:58,266 --> 00:05:00,000
-16 minutes,
fellas, 16 minutes.
-[audience cheers]
153
00:05:00,000 --> 00:05:01,166
-16 minutes,
fellas, 16 minutes.
-[audience cheers]
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00:05:02,700 --> 00:05:04,467
-Well, hello, cowboy Kent.
-How are you, ma'am?
155
00:05:04,467 --> 00:05:05,867
[Kardea] Okay, so what
do you got going on here?
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00:05:05,867 --> 00:05:07,100
A little barbecued
fajita meat.
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00:05:07,100 --> 00:05:09,367
-Spice it up a little.
-I know that's right.
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00:05:09,367 --> 00:05:11,166
[Kent] My plan is
to grill the beef first,
159
00:05:11,166 --> 00:05:12,700
get a pretty good
char on it,
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00:05:12,700 --> 00:05:13,867
and then get it
into the smoker,
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00:05:13,867 --> 00:05:16,000
which gives you
a better overall flavor.
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00:05:16,000 --> 00:05:17,600
-[Kardea]
All right, I feel it.
-[Kent] Thank you, ma'am.
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00:05:17,600 --> 00:05:18,700
All right.
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00:05:18,700 --> 00:05:19,734
[Kent] The next thing
I'm going to do is
165
00:05:19,734 --> 00:05:21,700
I'm going to get
that old smoking bin going,
166
00:05:21,700 --> 00:05:24,266
where you add me some mesquite
chips over some high heat.
167
00:05:24,266 --> 00:05:26,700
It's just a great mellow
wood to smoke with.
168
00:05:26,700 --> 00:05:28,467
Next, I'm going
to caramelize them onions
169
00:05:28,467 --> 00:05:29,867
to bring out
all that great flavor.
170
00:05:29,867 --> 00:05:30,000
Rashad, Rashad,
what's going on?
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00:05:30,000 --> 00:05:31,700
Rashad, Rashad,
what's going on?
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00:05:31,700 --> 00:05:33,500
[Rashad]
The approach is to get
this broken down.
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00:05:33,500 --> 00:05:34,700
[Kardea]
That's what
we're looking for.
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00:05:34,700 --> 00:05:36,066
But I also want to pack
a lot of flavor into this.
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00:05:36,066 --> 00:05:37,367
-Ooh, now, how
are you going to do that
-And, uh...
176
00:05:37,367 --> 00:05:38,467
with that particular cut?
177
00:05:38,467 --> 00:05:39,734
[Rashad]
If you cook it perfectly,
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00:05:39,734 --> 00:05:41,266
and you get it
seasoned up really well,
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00:05:41,266 --> 00:05:42,500
it can happen.
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00:05:42,500 --> 00:05:43,533
All right, good luck.
Thank you.
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00:05:43,533 --> 00:05:45,967
I'm making a sweet
and tangy barbecue sauce.
182
00:05:45,967 --> 00:05:48,700
I break down some garlic,
onion with some ketchup,
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00:05:48,700 --> 00:05:51,500
and apple cider vinegar
for the acid punch.
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00:05:51,500 --> 00:05:53,867
-All right, ooh, that smells
of barbecue already.
-Yeah.
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00:05:53,867 --> 00:05:55,000
Oh, it's my cologne.
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00:05:55,000 --> 00:05:56,867
It's just cumin
behind each ear.
187
00:05:56,867 --> 00:05:58,000
[all laughing]
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00:05:58,000 --> 00:05:59,967
Rashad and Kent
are both using wood chips.
189
00:05:59,967 --> 00:06:00,000
That's a very smart way
190
00:06:00,000 --> 00:06:01,333
That's a very smart way
191
00:06:01,333 --> 00:06:03,700
-to get that barbecue
flavor in 20 minutes.
-[Carson] Mmm-hmm.
192
00:06:03,700 --> 00:06:06,500
Kent is smoking his peppers,
onions, and the steak.
193
00:06:06,500 --> 00:06:07,367
Yeah, I like that.
194
00:06:07,367 --> 00:06:08,367
[Kardea]
That's interesting to me
195
00:06:08,367 --> 00:06:10,367
that he grills it first,
then smokes it.
196
00:06:10,367 --> 00:06:11,967
-I thought the smoking
would happen first,
-Happen first. Yeah.
197
00:06:11,967 --> 00:06:13,533
-and then seal
in the flavor.
-[Kardea] Yeah.
198
00:06:13,533 --> 00:06:15,867
He's got some ketchup.
Looks like chipotles.
199
00:06:15,867 --> 00:06:18,367
[Kent] The next thing
I have to get started on
is the barbecue sauce.
200
00:06:18,367 --> 00:06:20,166
We need some ketchup,
chipotle peppers,
201
00:06:20,166 --> 00:06:21,467
and adobo sauce,
202
00:06:21,467 --> 00:06:23,000
brown sugar, molasses,
203
00:06:23,000 --> 00:06:24,867
mustard, and a little
bit of honey.
204
00:06:24,867 --> 00:06:26,066
I'm going to go in.
205
00:06:26,066 --> 00:06:27,800
-10 minutes to go.
-[audience cheers]
206
00:06:30,367 --> 00:06:33,000
Rashad, this is
taking me back.
207
00:06:33,000 --> 00:06:34,867
He won BBQ Brawl.
208
00:06:34,867 --> 00:06:36,367
We ate delicious food.
209
00:06:36,367 --> 00:06:37,500
We cuddled.
210
00:06:37,500 --> 00:06:38,467
Oh, they cuddled?
211
00:06:38,467 --> 00:06:39,634
[Carson]
So what is that going to be?
212
00:06:39,634 --> 00:06:41,266
[Rashad]
This is going to be a
little bit of barbecue sauce.
213
00:06:41,266 --> 00:06:42,100
[Carson] Okay.
214
00:06:42,100 --> 00:06:43,166
We're going with
a little bit of honey,
215
00:06:43,166 --> 00:06:44,467
put a little bit of crushed
red pepper in there.
216
00:06:44,467 --> 00:06:46,533
And then we're going
to use a hearty bread.
217
00:06:46,533 --> 00:06:47,867
[Rashad] We are.
218
00:06:47,867 --> 00:06:50,266
I'm using brioche
because I think it'll
hold up well to the meat.
219
00:06:50,266 --> 00:06:51,266
Hi, Kent.
220
00:06:51,266 --> 00:06:53,166
Now that's the
homemade barbecue sauce.
221
00:06:53,166 --> 00:06:54,634
-Yeah, you
want to taste?
-[slurps]
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00:06:55,266 --> 00:06:56,533
[Carson] Oh, that's nice.
223
00:06:56,533 --> 00:06:58,100
-I'm glad you enjoy it.
-And then you've
got the beef fajitas.
224
00:06:58,100 --> 00:07:00,000
Yeah, but we've got some
other secrets to pull out.
225
00:07:00,000 --> 00:07:00,266
Yeah, but we've got some
other secrets to pull out.
226
00:07:00,266 --> 00:07:01,367
Oh, what are the secrets?
227
00:07:01,367 --> 00:07:02,500
I can't tell you,
it's a secret.
228
00:07:02,500 --> 00:07:03,867
-You can tell me.
-I don't trust you.
229
00:07:03,867 --> 00:07:05,533
I don't know you that long,
you know what I mean?
230
00:07:05,533 --> 00:07:07,533
Oh my gosh, you can trust me.
231
00:07:07,533 --> 00:07:09,600
You've got
six minutes, you guys.
232
00:07:09,600 --> 00:07:11,066
-Good luck.
-[audience cheers]
233
00:07:13,100 --> 00:07:15,734
[Kent] At this point,
I pull the beef and
the onions off the grill
234
00:07:15,734 --> 00:07:16,867
and get them into the smoker.
235
00:07:17,734 --> 00:07:20,266
So now I take the beef
and I get it onto the grill.
236
00:07:20,266 --> 00:07:22,000
I want those
charred fire notes
237
00:07:22,000 --> 00:07:23,367
in addition to the smoke.
238
00:07:23,367 --> 00:07:26,367
So Rashad was making
a homemade barbecue sauce,
239
00:07:26,367 --> 00:07:28,166
and he's added a little bit
of apple cider vinegar
240
00:07:28,166 --> 00:07:29,367
into it as well.
241
00:07:29,367 --> 00:07:30,000
-Mmm. A little tang,
a little sweet.
-[Carson] Mmm-hmm.
242
00:07:30,000 --> 00:07:31,266
-Mmm. A little tang,
a little sweet.
-[Carson] Mmm-hmm.
243
00:07:31,266 --> 00:07:33,166
[Carson] Kent,
I tasted his sauce.
244
00:07:33,166 --> 00:07:35,467
-It looked deep and rich.
-Delicious.
245
00:07:35,467 --> 00:07:38,266
[Kent]
First thing down, the warm
tortillas with sour cream
246
00:07:38,266 --> 00:07:39,867
to help mellow out
some of the spice.
247
00:07:39,867 --> 00:07:41,467
Then I spread
my barbecue sauce,
248
00:07:41,467 --> 00:07:43,266
and then I top it
with top sirloin cap,
249
00:07:43,266 --> 00:07:44,700
and bell peppers
and them onions.
250
00:07:44,700 --> 00:07:46,367
Less than a minute, you guys.
251
00:07:46,367 --> 00:07:47,967
[Rashad]
I'm starting with sirloin cap.
252
00:07:47,967 --> 00:07:49,467
Then I'm adding
cheddar cheese,
253
00:07:49,467 --> 00:07:51,867
because cheddar pairs
really well with beef.
254
00:07:51,867 --> 00:07:53,634
[all] Ten, nine,
255
00:07:53,634 --> 00:07:57,000
eight, seven, six,
256
00:07:57,000 --> 00:07:59,000
five, four,
257
00:07:59,000 --> 00:08:00,000
-three, two, one!
-[bell dings]
258
00:08:00,000 --> 00:08:02,734
-three, two, one!
-[bell dings]
259
00:08:02,734 --> 00:08:04,734
[audience cheers]
260
00:08:06,000 --> 00:08:07,100
[Bobby] Good job.
261
00:08:07,100 --> 00:08:08,367
Overall, I'm feeling
pretty good,
262
00:08:08,367 --> 00:08:10,533
because I'm happy
with my barbecue sauce,
263
00:08:10,533 --> 00:08:11,867
and I know
this beef is tender.
264
00:08:11,867 --> 00:08:13,367
-Good job, Kent.
-Thank you, sir.
265
00:08:13,367 --> 00:08:14,967
[Kent] I feel really
good about this.
266
00:08:14,967 --> 00:08:16,100
Know where we come from.
267
00:08:16,100 --> 00:08:17,467
Your food don't
have to be fancy.
268
00:08:17,467 --> 00:08:18,700
You can eat it
out of a hubcap.
269
00:08:18,700 --> 00:08:20,367
Time to get some barbecue.
270
00:08:24,467 --> 00:08:26,900
Hopefully one of you is going
to beat Bobby tonight,
271
00:08:26,900 --> 00:08:28,700
and based on what
we're seeing here,
272
00:08:28,700 --> 00:08:30,266
it looks like
you might be in a little
273
00:08:30,266 --> 00:08:31,800
trouble in River City.
274
00:08:32,900 --> 00:08:34,266
Rashad, what did
you make for us?
275
00:08:34,266 --> 00:08:36,634
So for you, I made
a smoked sirloin cap
276
00:08:36,634 --> 00:08:37,900
and cheddar sandwich.
277
00:08:38,600 --> 00:08:40,233
Mmm. Oh.
278
00:08:41,000 --> 00:08:42,900
Delicious, kind of,
buttery bread.
279
00:08:42,900 --> 00:08:45,000
And then the sirloin
was so tender,
280
00:08:45,000 --> 00:08:47,100
I was actually very surprised.
281
00:08:47,100 --> 00:08:49,367
I wish the cheese
were more melted.
282
00:08:49,367 --> 00:08:51,166
It's kind of like
little strips of cheese.
283
00:08:51,166 --> 00:08:52,166
My apologies.
284
00:08:52,166 --> 00:08:52,919
Rashad, it's
cooked to perfection.
285
00:08:52,919 --> 00:08:54,634
Rashad, it's
cooked to perfection.
286
00:08:54,634 --> 00:08:57,467
The sauce, sweet,
smoky, a little spicy.
287
00:08:57,467 --> 00:08:59,100
But eating it
separately, I think
288
00:08:59,100 --> 00:09:01,166
there should have been
a little bit more seasoning
289
00:09:01,166 --> 00:09:03,266
-on your
sirloin.
-Okay.
290
00:09:03,266 --> 00:09:05,166
Chef Kent, tell us
what you made.
291
00:09:05,166 --> 00:09:07,266
Sirloin cap, barbecued fajita
292
00:09:07,266 --> 00:09:09,900
with a honey chipotle
barbecue sauce.
293
00:09:09,900 --> 00:09:11,100
Hope you enjoy.
294
00:09:11,100 --> 00:09:13,100
It literally tastes
like you were
outside grilling this.
295
00:09:13,100 --> 00:09:14,266
And the sauce,
296
00:09:14,266 --> 00:09:16,800
sweet, spicy, and everything
I love in a barbecue sauce.
297
00:09:16,800 --> 00:09:20,100
But the sirloin cap could have
been sliced a little thinner.
298
00:09:20,100 --> 00:09:21,533
It's reading tough.
299
00:09:21,533 --> 00:09:22,919
[Carson]
I like the char
on the beef.
300
00:09:22,919 --> 00:09:23,100
[Carson]
I like the char
on the beef.
301
00:09:23,100 --> 00:09:25,634
It has all that great
smoky flavor because of it.
302
00:09:25,634 --> 00:09:28,100
But I almost want
more of this sour cream
303
00:09:28,100 --> 00:09:31,734
-to give me a break
from the smokiness.
-Thank you, sir.
304
00:09:33,000 --> 00:09:35,100
[Kent] Sure, the meat could
have been sliced thinner,
305
00:09:35,100 --> 00:09:37,100
but I'm confident that
I was able to bring them
306
00:09:37,100 --> 00:09:39,467
big barbecue flavors
to the plate.
307
00:09:39,467 --> 00:09:42,066
The chef moving
forward tonight is...
308
00:09:45,100 --> 00:09:46,166
Chef Rashad.
309
00:09:46,166 --> 00:09:47,867
[audience cheers]
310
00:09:49,533 --> 00:09:51,634
I wish that I sliced
the beef a little thinner,
311
00:09:51,634 --> 00:09:52,919
but hey, that's okay.
312
00:09:52,919 --> 00:09:53,100
but hey, that's okay.
313
00:09:53,100 --> 00:09:54,467
I've already beaten him once.
314
00:09:54,467 --> 00:09:56,900
Rashad, if I were to go
to a barbecue joint
315
00:09:56,900 --> 00:09:58,900
and this would be
on the menu, I would order it.
316
00:09:58,900 --> 00:10:00,000
Then come back the next day
317
00:10:00,000 --> 00:10:01,166
-and order
the same thing.
-Mmm-hmm.
318
00:10:01,166 --> 00:10:02,367
-Thank you.
-Now Rashad,
319
00:10:02,367 --> 00:10:03,734
I've seen you win before.
320
00:10:03,734 --> 00:10:06,266
Are you going to keep bringing
that winning energy today?
321
00:10:06,266 --> 00:10:07,867
Absolutely.
322
00:10:13,467 --> 00:10:15,467
-All right, Chef.
How you feeling?
-I feel great.
323
00:10:15,467 --> 00:10:17,266
What are we cooking tonight?
What's your signature dish?
324
00:10:17,266 --> 00:10:19,066
My signature dish is...
325
00:10:21,900 --> 00:10:22,919
Barbecue chicken wings.
326
00:10:22,919 --> 00:10:23,166
Barbecue chicken wings.
327
00:10:23,166 --> 00:10:25,000
-[chuckles]
-[audience] Ooh.
328
00:10:25,000 --> 00:10:27,100
-[audience applauds]
-I love a good chicken wing.
329
00:10:27,100 --> 00:10:28,266
[Bobby] This one I can do.
330
00:10:28,266 --> 00:10:29,900
But you look like you got
a little trick up your sleeve.
331
00:10:29,900 --> 00:10:31,600
-I can tell by just
looking at you.
-[laughing]
332
00:10:31,600 --> 00:10:34,266
45 minutes on the clock,
and your time starts now.
333
00:10:34,266 --> 00:10:35,634
[audience cheers]
334
00:10:40,166 --> 00:10:42,734
-Chicken wings
in 45 minutes.
-Mmm.
335
00:10:42,734 --> 00:10:43,734
[Kardea]
Barbecue chicken wings
336
00:10:43,734 --> 00:10:45,600
are basically wings
that have been cooked
337
00:10:45,600 --> 00:10:47,100
and then finished
on the grill.
338
00:10:47,100 --> 00:10:49,533
-So it gets that nice
caramelization on the wings
-[Carson] Mmm-hmm.
339
00:10:49,533 --> 00:10:51,100
and gets that
smoky flavor as well.
340
00:10:51,100 --> 00:10:52,919
And then we should also be
getting like a delicious sauce
341
00:10:52,919 --> 00:10:54,166
And then we should also be
getting like a delicious sauce
342
00:10:54,166 --> 00:10:56,900
-and maybe, like,
a little side something.
-Mmm-hmm. A little side.
343
00:10:56,900 --> 00:10:59,467
[Rashad]
Bobby definitely knows
his way around the grill.
344
00:10:59,467 --> 00:11:00,800
But I've cooked thousands
of chicken wings
345
00:11:00,800 --> 00:11:02,467
at Big Lee's,
and people love them.
346
00:11:02,467 --> 00:11:04,367
I'm making smoked
barbecue chicken wings
347
00:11:04,367 --> 00:11:06,000
with a blueberry
barbecue sauce,
348
00:11:06,000 --> 00:11:08,000
grilled corn ribs,
and a slaw.
349
00:11:08,000 --> 00:11:09,800
Isn't Rashad doing great,
everybody?
350
00:11:09,800 --> 00:11:12,100
-[audience applauding]
-[Carson] Oh!
351
00:11:12,100 --> 00:11:14,100
[Rashad] So I need
to make my slaw first,
352
00:11:14,100 --> 00:11:15,467
so everything has
time to marinate.
353
00:11:15,467 --> 00:11:17,467
I'm adding mayo
and yogurt for creaminess,
354
00:11:17,467 --> 00:11:19,533
and I zest
lemon and garlic.
355
00:11:19,533 --> 00:11:21,467
I add white wine vinegar.
356
00:11:21,467 --> 00:11:22,919
Then I grab bok choy.
I cut the top off,
357
00:11:22,919 --> 00:11:23,467
Then I grab bok choy.
I cut the top off,
358
00:11:23,467 --> 00:11:24,734
and then I grill the rest.
359
00:11:24,734 --> 00:11:27,166
Rashad, are you
charring some romaine?
360
00:11:27,166 --> 00:11:28,634
[Rashad] That's a little bit
of bok choy that's going to go
361
00:11:28,634 --> 00:11:31,634
into my, uh, coleslaw to add
a refreshing element.
362
00:11:31,634 --> 00:11:33,266
So I kiss my
bok choy to the grill
363
00:11:33,266 --> 00:11:35,166
just to give it
some smoky notes.
364
00:11:35,166 --> 00:11:36,734
This dish is going
to need some texture.
365
00:11:36,734 --> 00:11:38,166
And that grilled bok choy
366
00:11:38,166 --> 00:11:40,000
is going to help
balance the dish out.
367
00:11:40,000 --> 00:11:41,467
We've got some
savoy cabbage...
368
00:11:41,467 --> 00:11:42,433
Mmm-hmm.
369
00:11:42,433 --> 00:11:44,367
[Rashad] Some lemon zest
in here. Grated garlic.
370
00:11:44,367 --> 00:11:45,634
All right, don't tell
them everything.
371
00:11:46,467 --> 00:11:48,600
I've made a chicken wing
or two in my day.
372
00:11:48,600 --> 00:11:50,367
But a couple of
side dishes, sauces,
373
00:11:50,367 --> 00:11:51,600
et cetera, all of a sudden,
374
00:11:51,600 --> 00:11:52,919
your 45 minutes
starts to dwindle.
375
00:11:52,919 --> 00:11:53,266
your 45 minutes
starts to dwindle.
376
00:11:53,266 --> 00:11:54,367
So much to do.
377
00:11:54,367 --> 00:11:56,900
So I am making
bourbon and smoked chili
378
00:11:56,900 --> 00:11:58,533
barbecue chicken wings
379
00:11:58,533 --> 00:12:00,600
with a blue cheese
ranch sauce,
380
00:12:00,600 --> 00:12:01,867
potato salad,
381
00:12:01,867 --> 00:12:04,000
and I'm going to get
a little pickle relish
in there as well.
382
00:12:04,000 --> 00:12:05,166
So I get my hickory chips on,
383
00:12:05,166 --> 00:12:06,467
get a little of
that barbecue smoke
384
00:12:06,467 --> 00:12:07,467
on the chicken wings,
385
00:12:07,467 --> 00:12:09,367
and then I can
fry them at the end.
386
00:12:09,367 --> 00:12:11,734
Bobby, are we going for,
like, the Kansas City vibe?
387
00:12:11,734 --> 00:12:13,900
My sauce is going to have
some smoked chilies,
388
00:12:13,900 --> 00:12:16,367
and it's going to have
some bourbon in it.
389
00:12:16,367 --> 00:12:18,700
Kind of like New Mexico
meets Kentucky.
390
00:12:18,700 --> 00:12:19,634
Oh.
391
00:12:20,467 --> 00:12:22,800
-Okay. [laughs]
-Happens.
392
00:12:22,800 --> 00:12:22,919
[Bobby]
To me, they just
go hand in hand,
393
00:12:22,919 --> 00:12:24,100
[Bobby]
To me, they just
go hand in hand,
394
00:12:24,100 --> 00:12:25,634
so we're going to make
a barbecue sauce out of them.
395
00:12:25,634 --> 00:12:27,734
It's a little ketchup,
Worcestershire sauce
396
00:12:27,734 --> 00:12:29,734
I have molasses, maple syrup,
397
00:12:29,734 --> 00:12:31,600
apple cider vinegar, chipotle,
398
00:12:31,600 --> 00:12:32,900
peppers, and Dijon mustard.
399
00:12:32,900 --> 00:12:35,100
And I'm putting some
smoked paprika in there,
400
00:12:35,100 --> 00:12:37,367
and of course, that caramel
undertone from the bourbon.
401
00:12:37,367 --> 00:12:39,900
I'm going to find out
everything that's going on.
402
00:12:39,900 --> 00:12:41,734
-38 minutes, everybody.
-[audience cheers]
403
00:12:43,634 --> 00:12:45,000
Hi, Rashad.
404
00:12:45,000 --> 00:12:46,634
Can I do anything for you?
405
00:12:46,634 --> 00:12:48,600
-Yeah, do you want to taste
a little bit of that dressing?
-[Carson] Can I help you?
406
00:12:48,600 --> 00:12:49,533
[Carson] Sure.
407
00:12:50,734 --> 00:12:52,266
Mmm. It has a little tang,
408
00:12:52,266 --> 00:12:52,919
because the, um, actual wings
409
00:12:52,919 --> 00:12:53,700
because the, um, actual wings
410
00:12:53,700 --> 00:12:55,100
are going to be super spicy.
411
00:12:55,100 --> 00:12:56,166
There's going to be some heat.
412
00:12:56,166 --> 00:12:57,734
We're going to go
into the grill,
413
00:12:57,734 --> 00:12:58,867
-and I'm going
to smoke them,
-Okay.
414
00:12:58,867 --> 00:13:00,066
and then they're going
to go in the deep frier.
415
00:13:00,066 --> 00:13:01,900
Okay, I'm going to get
out of your hair.
416
00:13:01,900 --> 00:13:04,100
I mean...
You know what I mean.
417
00:13:04,100 --> 00:13:05,166
[all laughing]
418
00:13:06,100 --> 00:13:09,100
My dry rub consists of salt,
pepper, onion, garlic,
419
00:13:09,100 --> 00:13:11,734
Chinese five-spice.
And Worcestershire powder
420
00:13:11,734 --> 00:13:13,266
is a powdered version
of the sauce.
421
00:13:13,266 --> 00:13:15,867
It's a great way to add
flavor to the wings
422
00:13:15,867 --> 00:13:17,367
without adding
that extra moisture,
423
00:13:17,367 --> 00:13:19,467
because you don't want
the wings to be sticking
424
00:13:19,467 --> 00:13:20,900
onto my grill grates.
425
00:13:20,900 --> 00:13:22,919
-Hi, Bobby.
-[Bobby] Hi.
426
00:13:22,919 --> 00:13:23,000
-Hi, Bobby.
-[Bobby] Hi.
427
00:13:23,000 --> 00:13:24,166
Look at all these spices.
428
00:13:24,166 --> 00:13:25,634
Should I put these
away for you?
429
00:13:25,634 --> 00:13:27,166
-No, I just...
-[audience cheers]
430
00:13:28,700 --> 00:13:30,266
Get rid of these vegetables.
431
00:13:31,000 --> 00:13:32,533
I'm going to put
these in the fridge.
432
00:13:33,634 --> 00:13:34,900
Do you need me to stir this?
433
00:13:34,900 --> 00:13:36,867
-It looks like it
might be burning.
-Yes.
434
00:13:36,867 --> 00:13:38,467
[Carson]
It's like I'm sleeping
with the enemy.
435
00:13:38,467 --> 00:13:39,734
[Kardea]
Are you helping him, Carson?
436
00:13:39,734 --> 00:13:42,800
No, no, no.
[whispers] I'm supposed
to be sabotaging him.
437
00:13:42,800 --> 00:13:44,600
Dishwashing liquid.
438
00:13:44,600 --> 00:13:46,734
Oh, that would be terrible.
439
00:13:46,734 --> 00:13:48,533
All right, let's see.
440
00:13:52,166 --> 00:13:52,919
Just kidding.
Okay, carry on.
441
00:13:52,919 --> 00:13:55,367
Just kidding.
Okay, carry on.
442
00:13:55,367 --> 00:13:57,266
Going down, Bobby.
443
00:14:00,734 --> 00:14:02,734
Only 28 minutes to go.
444
00:14:02,734 --> 00:14:04,700
Bobby is smoking up
some of his chicken wings
445
00:14:04,700 --> 00:14:06,166
-with that hickory wood. Yeah.
-[Carson] The chips?
446
00:14:06,166 --> 00:14:07,266
What's in your spice rub?
447
00:14:07,266 --> 00:14:08,367
Some hot smoked paprika,
448
00:14:08,367 --> 00:14:10,367
garlic, and onion
powder, some cumin.
449
00:14:10,367 --> 00:14:11,500
[Carson] Bobby,
I forgot to ask.
450
00:14:11,500 --> 00:14:13,000
Are you making side dishes?
451
00:14:13,000 --> 00:14:15,467
-I'm going to make
some potato salad.
-Potato salad.
452
00:14:15,467 --> 00:14:16,734
[Bobby]
And I'm going to make,
like, a pickled relish.
453
00:14:16,734 --> 00:14:18,367
I'm going to pickle
some onions
454
00:14:18,367 --> 00:14:20,000
in grenadine
and red wine vinegar
455
00:14:20,000 --> 00:14:21,867
and then mix the
pickled red onions
456
00:14:21,867 --> 00:14:24,000
with cucumber pickles,
a little bit of olive oil.
457
00:14:24,000 --> 00:14:25,166
And this is going
to cut through
458
00:14:25,166 --> 00:14:26,634
the heat of the
barbecue sauce.
459
00:14:26,634 --> 00:14:28,166
We got a slaw over here,
460
00:14:28,166 --> 00:14:29,964
-potato salad
over here.
-Mmm-hmm.
461
00:14:29,964 --> 00:14:30,000
-potato salad
over here.
-Mmm-hmm.
462
00:14:30,000 --> 00:14:31,166
[Bobby]
So for my potato salad,
463
00:14:31,166 --> 00:14:33,367
I'm making a dressing
out of mayonnaise,
464
00:14:33,367 --> 00:14:35,467
Dijon mustard,
whole grain mustard,
465
00:14:35,467 --> 00:14:37,367
a little pickle juice,
some fresh dill,
466
00:14:37,367 --> 00:14:38,500
and some scallions.
467
00:14:38,500 --> 00:14:40,367
Not feeling the potato salad.
468
00:14:40,367 --> 00:14:41,800
No, not with the wings.
469
00:14:43,000 --> 00:14:44,367
[Carson] So Rashad
470
00:14:44,367 --> 00:14:46,367
-is going to grill them
to cook them.
-Okay.
471
00:14:46,367 --> 00:14:48,367
[Carson]
The smoke gives it
all that great flavor.
472
00:14:48,367 --> 00:14:52,000
-And then you fry them
to get that nice, crispy,
-A flash fry.
473
00:14:52,000 --> 00:14:54,000
-golden, like
a deep fry.
-Ooh, okay.
474
00:14:54,867 --> 00:14:56,367
[Rashad] What puts
my dish over the edge
475
00:14:56,367 --> 00:14:57,734
is the blueberry
barbecue sauce.
476
00:14:57,734 --> 00:14:59,100
So I chop up some
onion and garlic,
477
00:14:59,100 --> 00:14:59,964
and I get it into a pan
with some melted butter.
478
00:14:59,964 --> 00:15:01,533
and I get it into a pan
with some melted butter.
479
00:15:01,533 --> 00:15:04,867
Blueberries add tremendous
color and amazing flavor.
480
00:15:04,867 --> 00:15:07,166
I'm adding
cayenne pepper, brown sugar,
481
00:15:07,166 --> 00:15:08,266
and some vinegar.
482
00:15:08,266 --> 00:15:11,000
Then I add in maple syrup
and blueberry moonshine
483
00:15:11,000 --> 00:15:13,533
for that whiskey
and deeper blueberry flavor.
484
00:15:15,066 --> 00:15:16,266
Bobby, what are
you making now?
485
00:15:16,266 --> 00:15:17,967
[Bobby] I'm making
a blue cheese ranch.
486
00:15:17,967 --> 00:15:19,500
No dipping sauce in barbecue.
487
00:15:19,500 --> 00:15:21,467
Bobby, that's called shade.
488
00:15:21,467 --> 00:15:23,000
-I know.
-[Rashad laughs]
489
00:15:23,000 --> 00:15:25,367
[Bobby]
My blue cheese ranch
is sour cream,
490
00:15:25,367 --> 00:15:27,700
buttermilk, onion powder,
garlic powder.
491
00:15:27,700 --> 00:15:29,964
Put some lime juice in there,
and then some blue cheese,
492
00:15:29,964 --> 00:15:30,066
Put some lime juice in there,
and then some blue cheese,
493
00:15:30,066 --> 00:15:31,266
some fresh dill. I mean,
494
00:15:31,266 --> 00:15:33,266
I mean, why have one
when you can have both?
495
00:15:33,266 --> 00:15:35,000
-[Kardea] 16 minutes
left on the clock.
-[audience cheers]
496
00:15:37,367 --> 00:15:38,634
[Kardea] Now, Bobby.
497
00:15:38,634 --> 00:15:39,734
-[Bobby] Yes, Ms. Brown?
-[Kardea] I don't know
if you know this,
498
00:15:39,734 --> 00:15:41,367
-but I used to be
a cheerleader.
-Really?
499
00:15:41,367 --> 00:15:42,367
[Kardea] I was a
cheerleader in high school.
500
00:15:42,367 --> 00:15:43,734
Come on now!
We got to bring it.
501
00:15:43,734 --> 00:15:46,166
When I say Bobby,
you say "me!"
502
00:15:46,166 --> 00:15:47,367
-Bobby!
-[audience] Me!
503
00:15:47,367 --> 00:15:48,734
-Bobby!
-Me!
504
00:15:48,734 --> 00:15:50,166
-That's how you do it.
-[audience cheers]
505
00:15:50,166 --> 00:15:51,500
[Bobby] Okay.
506
00:15:51,500 --> 00:15:54,166
When I say Barbe,
you say "cue!"
507
00:15:54,166 --> 00:15:55,367
-Barbe!
-[audience] Cue!
508
00:15:55,367 --> 00:15:56,600
-Barbe!
-Cue!
509
00:15:56,600 --> 00:15:58,367
-[Rashad laughs]
-We got this. I mean,
510
00:15:58,367 --> 00:15:59,964
the wings are
smelling incredible.
511
00:15:59,964 --> 00:16:00,266
the wings are
smelling incredible.
512
00:16:00,266 --> 00:16:01,467
And then they're
going to hit the fryer,
513
00:16:01,467 --> 00:16:03,500
and they're going
to be tossing in
this barbecue sauce.
514
00:16:03,500 --> 00:16:04,600
We've got blueberry moonshine.
515
00:16:04,600 --> 00:16:05,734
We're going to hit it
with the immersion blender.
516
00:16:05,734 --> 00:16:07,066
Blueberry moonshine?
517
00:16:07,066 --> 00:16:08,734
-Yeah. Yeah.
-[audience cheers]
518
00:16:08,734 --> 00:16:11,066
-Whoo!
-[Kardea]
I know you got it.
519
00:16:11,066 --> 00:16:12,367
-[Rashad]
Thank you.
-All right.
520
00:16:12,367 --> 00:16:13,467
[Rashad] I'm using
oak wood chips
521
00:16:13,467 --> 00:16:16,600
because oak is
a nice, mild flavor.
522
00:16:16,600 --> 00:16:18,100
[Kardea] Rashad is confident.
523
00:16:18,100 --> 00:16:21,000
-Blueberry moonshine?
-Moonshine.
524
00:16:21,000 --> 00:16:24,000
-[Carson] So it's going
to have a lot of layers.
-Layers of flavor. Absolutely.
525
00:16:24,000 --> 00:16:27,100
Bobby's doing
a more spicy sauce.
526
00:16:27,100 --> 00:16:28,266
But with that rub,
527
00:16:28,266 --> 00:16:29,964
-I think it could be,
like, too spicy.
-Too much. Right.
528
00:16:29,964 --> 00:16:30,600
-I think it could be,
like, too spicy.
-Too much. Right.
529
00:16:30,600 --> 00:16:32,533
[Bobby] So now it's time
to take the chicken wings
530
00:16:32,533 --> 00:16:34,266
from the smoker
into the fryer.
531
00:16:34,266 --> 00:16:36,734
And then I'm going to toss
them in the barbecue sauce.
532
00:16:38,367 --> 00:16:40,100
Oh, we got some corn
going on over here.
533
00:16:40,100 --> 00:16:42,367
-[Carson] Rashad, are you
going to grill the corn?
-[Rashad] Yes.
534
00:16:42,367 --> 00:16:44,166
Some of your best
barbecue experiences,
535
00:16:44,166 --> 00:16:45,867
there's corn,
there's coleslaw.
536
00:16:45,867 --> 00:16:47,634
And then I want
to get it into a pot
537
00:16:47,634 --> 00:16:48,734
with some melted butter.
538
00:16:48,734 --> 00:16:49,734
Make sure it's
nice and tender.
539
00:16:49,734 --> 00:16:52,100
[Kardea]
All right, Chefs,
five minutes.
540
00:16:52,100 --> 00:16:54,266
[Rashad]
I'm running out of time,
so I pull my wings,
541
00:16:54,266 --> 00:16:55,734
and I get them
into the deep fryer.
542
00:16:55,734 --> 00:16:57,634
[Kardea]
So Rashad has grilled,
543
00:16:57,634 --> 00:16:59,964
-smoked, and then finishing
it off in the deep fryer.
-Mmm-hmm.
544
00:16:59,964 --> 00:17:00,166
-smoked, and then finishing
it off in the deep fryer.
-Mmm-hmm.
545
00:17:00,166 --> 00:17:01,266
What do you think?
546
00:17:01,266 --> 00:17:03,367
[Kardea] First, it's Bobby
who has just smoked
547
00:17:03,367 --> 00:17:04,867
-and then using
the deep fryer.
-Deep fryer.
548
00:17:04,867 --> 00:17:06,867
[Kardea] So the grill
is the difference.
549
00:17:06,867 --> 00:17:08,734
Bobby, you seem concerned.
550
00:17:08,734 --> 00:17:11,166
-Shh, shh.
-No, you shh.
551
00:17:11,166 --> 00:17:12,367
-[laughs]
-[audience laughs]
552
00:17:12,367 --> 00:17:13,867
[Bobby]
Two minutes to go,
and I'm rushing a plate.
553
00:17:13,867 --> 00:17:15,734
First, I put the
blue cheese ranch sauce.
554
00:17:15,734 --> 00:17:17,867
And then I put four
chicken wings on a plate,
555
00:17:17,867 --> 00:17:19,700
a little potato salad
on the side,
556
00:17:19,700 --> 00:17:21,367
some of the pickle
relish around it.
557
00:17:21,367 --> 00:17:23,166
Looks like a
chicken wing fantasy.
558
00:17:23,166 --> 00:17:24,600
Finish up.
559
00:17:24,600 --> 00:17:27,066
[Rashad]
First, I get my ramekins
down with my slaw
560
00:17:27,066 --> 00:17:28,734
and top it with a
sweet orange pepper
561
00:17:28,734 --> 00:17:29,964
to add a little bit
of sweetness.
562
00:17:29,964 --> 00:17:30,066
to add a little bit
of sweetness.
563
00:17:30,066 --> 00:17:31,533
I pull my wings
out of the fryer
564
00:17:31,533 --> 00:17:33,100
and get them into
the barbecue sauce.
565
00:17:33,100 --> 00:17:35,734
Then I plate
my chicken wings,
two per plate.
566
00:17:35,734 --> 00:17:37,500
[all] Ten, nine,
567
00:17:37,500 --> 00:17:39,367
eight, seven,
568
00:17:39,367 --> 00:17:40,367
six, five--
569
00:17:40,367 --> 00:17:42,000
[Rashad]
I pull my corn ribs
out of the pot,
570
00:17:42,000 --> 00:17:43,266
and I top them
with cotija cheese.
571
00:17:43,266 --> 00:17:46,066
[all] Two, one! [applause]
572
00:17:47,500 --> 00:17:49,000
[Rashad]
I'm feeling really excited.
573
00:17:49,000 --> 00:17:50,867
I know Bobby
brings big flavors,
574
00:17:50,867 --> 00:17:52,867
but I don't know
if he's ready for this.
575
00:17:52,867 --> 00:17:55,266
[Bobby]
It's going to come down
to blueberry versus bourbon.
576
00:17:55,266 --> 00:17:56,166
Who are you going to pick?
577
00:17:56,166 --> 00:17:57,900
-Good job.
-Thank you, Bobby.
578
00:18:01,867 --> 00:18:04,266
So tonight's challenge
was barbecue chicken wings.
579
00:18:04,266 --> 00:18:06,467
Now we'd like
to introduce you
to our judges.
580
00:18:06,467 --> 00:18:08,734
Head honcho of
Bear Creek Smokehouse,
581
00:18:08,734 --> 00:18:10,600
Robbie Shoults.
582
00:18:10,600 --> 00:18:13,266
Creator and host of
Mama Tanya's Kitchen,
583
00:18:13,266 --> 00:18:15,467
Mama Tanya.
584
00:18:15,467 --> 00:18:17,467
Chef and co-founder
of Rise Donuts,
585
00:18:17,467 --> 00:18:19,000
and Mighty Quinn's BBQ,
586
00:18:19,000 --> 00:18:20,333
Hugh Mangum.
587
00:18:21,100 --> 00:18:22,533
[all applaud]
588
00:18:23,367 --> 00:18:24,634
So judges, you can start with
589
00:18:24,634 --> 00:18:25,900
the first plate
in front of you.
590
00:18:30,634 --> 00:18:32,100
[Robbie]
The chicken was fabulous.
591
00:18:32,100 --> 00:18:33,467
I love the barbecue sauce.
592
00:18:33,467 --> 00:18:35,266
I thought this had
the right amount of sauce
593
00:18:35,266 --> 00:18:37,166
to make it just juicy,
594
00:18:37,166 --> 00:18:39,734
and it really appealed to me.
595
00:18:39,734 --> 00:18:42,000
[Hugh] The blueberry notes
are not overbearing at all.
596
00:18:42,000 --> 00:18:43,533
There's a good char,
so I'm getting some of that
597
00:18:43,533 --> 00:18:44,867
nice crust on the skin.
598
00:18:44,867 --> 00:18:47,000
The corn is a genius move.
599
00:18:47,000 --> 00:18:48,634
It has, like,
this beautiful char
600
00:18:48,634 --> 00:18:50,467
that is almost tying in smoke.
601
00:18:50,467 --> 00:18:52,100
My only drawback is
that the chicken just
602
00:18:52,100 --> 00:18:53,266
tugged a little bit.
603
00:18:53,266 --> 00:18:54,467
-It could use
a little bit more time.
-[Robbie] Yeah.
604
00:18:54,467 --> 00:18:56,266
Yeah, could have been
a little more tender.
605
00:18:56,266 --> 00:18:58,367
[Tanya] I would have liked
a little bit more smoke
606
00:18:58,367 --> 00:18:59,867
flavor in the chicken,
607
00:18:59,867 --> 00:19:00,454
but I agree that the corn
brings that smoke to it.
608
00:19:00,454 --> 00:19:04,266
but I agree that the corn
brings that smoke to it.
609
00:19:04,266 --> 00:19:06,467
And while I like
the crunchiness of it,
610
00:19:06,467 --> 00:19:07,700
I know this was
supposed to be a slaw,
611
00:19:07,700 --> 00:19:11,467
but it felt more like a salad
with a rich dressing on it.
612
00:19:11,467 --> 00:19:13,734
Thank you, judges. We'll have
you switch your plates.
613
00:19:19,634 --> 00:19:20,900
[Tanya] I love the wings,
614
00:19:20,900 --> 00:19:23,900
and I like that
the barbecue sauce had
a nice sweetness to it.
615
00:19:23,900 --> 00:19:26,467
Potato salad at
Mama Tanya's kitchen,
616
00:19:26,467 --> 00:19:27,867
when we really
enjoy something,
617
00:19:27,867 --> 00:19:29,266
we give it a [cooing]
618
00:19:29,266 --> 00:19:30,454
-and this potato salad
is a [cooing]
-[laughing]
619
00:19:30,454 --> 00:19:31,467
-and this potato salad
is a [cooing]
-[laughing]
620
00:19:31,467 --> 00:19:33,266
[Tanya]
I'm really enjoying this.
621
00:19:33,266 --> 00:19:36,100
The first bite of the chicken
was a little bit undercooked.
622
00:19:36,100 --> 00:19:38,100
The relish,
I'm a pickle fanatic,
623
00:19:38,100 --> 00:19:40,367
so I love that
bright acidic bite.
624
00:19:40,367 --> 00:19:41,867
The only part of the plate
625
00:19:41,867 --> 00:19:43,533
that doesn't make
a whole lot of sense to me
626
00:19:43,533 --> 00:19:46,467
is the blue cheese
ranch sauce.
627
00:19:46,467 --> 00:19:48,900
Where I'm from, it's either
blue cheese or it's ranch.
628
00:19:48,900 --> 00:19:50,367
And then we're
probably going to have
629
00:19:50,367 --> 00:19:52,467
some sort of west side
story fight about it,
630
00:19:52,467 --> 00:19:54,100
-you know?
-[audience laughs]
631
00:19:54,100 --> 00:19:55,266
[Robbie]
When I eat chicken wings,
632
00:19:55,266 --> 00:19:57,367
I usually like
enough barbecue sauce
633
00:19:57,367 --> 00:19:58,800
where I don't have to dip it.
634
00:19:58,800 --> 00:20:00,454
But the wings were great,
and the spice level does work.
635
00:20:00,454 --> 00:20:01,467
But the wings were great,
and the spice level does work.
636
00:20:01,467 --> 00:20:03,467
But I think they could
have been cooked
637
00:20:03,467 --> 00:20:04,533
a little bit longer
638
00:20:04,533 --> 00:20:06,867
so that they pull off
the bone a little better.
639
00:20:06,867 --> 00:20:08,900
All right, judges, we're going
to ask you all to take a vote.
640
00:20:10,000 --> 00:20:12,634
Overall, I feel the
tasting went superb.
641
00:20:12,634 --> 00:20:14,600
But I'm a little worried
that the judges said
642
00:20:14,600 --> 00:20:16,634
my wings are
not fully tender.
643
00:20:17,367 --> 00:20:19,333
Tonight's winner is...
644
00:20:22,700 --> 00:20:25,900
Chef Rashad! [screams]
645
00:20:25,900 --> 00:20:27,533
-[audience cheers]
-[Kardea laughs]
646
00:20:28,100 --> 00:20:29,367
[Rashad] Yeah!
647
00:20:29,367 --> 00:20:30,454
Whoo!
648
00:20:30,454 --> 00:20:30,467
Whoo!
649
00:20:30,467 --> 00:20:32,634
This is a dream come true.
650
00:20:32,634 --> 00:20:33,867
I got a chance to go up
651
00:20:33,867 --> 00:20:36,100
against the OG,
and I took him down.
652
00:20:36,100 --> 00:20:37,634
[Hugh]
This was a hard decision,
653
00:20:37,634 --> 00:20:39,867
but we just chose the dish
that seemed to be
654
00:20:39,867 --> 00:20:41,900
more cohesive
from start to finish.
655
00:20:41,900 --> 00:20:43,900
-Thank you, judges.
-[audience cheers]
656
00:20:44,266 --> 00:20:45,634
Yeah!
657
00:20:45,634 --> 00:20:49,266
-Yay, winner, winner,
chicken wing dinner.
-Finally.
658
00:20:49,266 --> 00:20:50,266
[Kardea]
What is his day job?
659
00:20:50,266 --> 00:20:51,467
What does Bobby really do?
660
00:20:51,467 --> 00:20:53,000
I think he's an accountant.
661
00:20:53,000 --> 00:20:54,467
Stick to that.
662
00:20:54,467 --> 00:20:58,100
I'm Rashad Jones, and I
just beat Bobby Flay!
663
00:20:58,100 --> 00:20:59,000
[audience cheers]