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 11 00:00:20,600 --> 00:00:22,467 who's got the skills to beat me. 12 00:00:22,467 --> 00:00:23,867 Yeah! 13 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 00:00:29,367 --> 00:00:30,000 [singing] ♪ Branzino ♪ 17 00:00:30,000 --> 00:00:30,867 [singing] ♪ Branzino ♪ 18 00:00:30,867 --> 00:00:32,467 -Is that distracting? -You're done. 19 00:00:32,467 --> 00:00:34,100 This is going to be the first one I don't finish. 20 00:00:34,100 --> 00:00:35,867 -Flay's in trouble. -Whoo! 21 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line... -No! 22 00:00:37,500 --> 00:00:39,000 Everyone's out to beat me. 23 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. 26 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 28 00:00:50,867 --> 00:00:53,100 and the amazing Carson Kressley. 29 00:00:53,100 --> 00:00:54,634 -Oh, hi. -[applause] 30 00:00:56,367 --> 00:00:58,100 Hi, Bobby. 31 00:00:58,100 --> 00:00:59,533 [audience cheers] 32 00:01:01,734 --> 00:01:03,467 Welcome, welcome. You guys look amazing. 33 00:01:03,467 --> 00:01:05,100 -Thank you. -Thank you. 34 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. 36 00:01:08,500 --> 00:01:09,734 Ask about the tie. 37 00:01:09,734 --> 00:01:11,066 Okay, what color is the tie? 38 00:01:11,066 --> 00:01:13,066 -Electric papaya. -Wow. 39 00:01:13,066 --> 00:01:15,166 I try to do food things for Bobby. 40 00:01:15,166 --> 00:01:16,367 [Bobby] Yes. All right. 41 00:01:16,367 --> 00:01:19,700 So Kardea, you're running the gingerbread baking contest. 42 00:01:19,700 --> 00:01:21,066 -Ooh. -Judging on that, yeah. 43 00:01:21,066 --> 00:01:23,066 -What else you up to? -Host of Delicious Miss Brown. 44 00:01:23,066 --> 00:01:25,367 Yeah, of course. We're happy to have you in this family, for sure. 45 00:01:25,367 --> 00:01:26,367 Well, you know, Bobby, 46 00:01:26,367 --> 00:01:28,166 the last time I was here, you won. 47 00:01:28,166 --> 00:01:30,000 -And I didn't sleep for a few days afterwards. -Really? 48 00:01:30,000 --> 00:01:30,467 -And I didn't sleep for a few days afterwards. -Really? 49 00:01:30,467 --> 00:01:32,367 No, because I was here for a job and I didn't do it. 50 00:01:32,367 --> 00:01:33,734 -Well, let's make it happen -[laughing] 51 00:01:33,734 --> 00:01:35,367 -on this episode. -Okay. 52 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 54 00:01:40,266 --> 00:01:41,467 on BBQ Brawl. 55 00:01:41,467 --> 00:01:43,700 Pitmaster Rashad Jones. 56 00:01:43,700 --> 00:01:45,266 -[Bobby] Yeah. -[audience cheers] 57 00:01:48,467 --> 00:01:49,734 Hey, Rashad. 58 00:01:49,734 --> 00:01:50,800 [laughs] 59 00:01:50,800 --> 00:01:53,266 [Carson] So Bobby, whether he's catering for a barbecue 60 00:01:53,266 --> 00:01:55,867 or beating you back on the day on Throwdown, 61 00:01:55,867 --> 00:01:57,700 there's no doubt our next contender 62 00:01:57,700 --> 00:01:59,700 makes some winning food. 63 00:01:59,700 --> 00:02:00,000 Chef Kent Rollins. 64 00:02:00,000 --> 00:02:01,634 Chef Kent Rollins. 65 00:02:01,634 --> 00:02:03,233 [audience cheers] 66 00:02:04,500 --> 00:02:06,166 Howdy. 67 00:02:09,367 --> 00:02:11,266 -Rashad, Kent, how you doing? -Doing good, my friend. 68 00:02:11,266 --> 00:02:12,634 [Bobby] Here's the way it's going to work. 69 00:02:12,634 --> 00:02:14,166 I'm going to give you an ingredient of my choice, 70 00:02:14,166 --> 00:02:15,700 and you must make that ingredient 71 00:02:15,700 --> 00:02:17,467 the star of your dish. 72 00:02:17,467 --> 00:02:19,266 -Kent, what are you hoping for? -Beef. 73 00:02:19,266 --> 00:02:20,266 What about you, sir? 74 00:02:20,266 --> 00:02:21,367 -Chicken. -[Bobby] Chicken. 75 00:02:21,367 --> 00:02:23,266 All right, Kent. Kind of got your wish. 76 00:02:23,266 --> 00:02:24,367 Top sirloin cap. 77 00:02:24,367 --> 00:02:25,500 There we go. 78 00:02:25,500 --> 00:02:27,066 -[audience] Ooh. -[applause] 79 00:02:28,166 --> 00:02:29,166 [Bobby] Okay, guys. 80 00:02:29,166 --> 00:02:30,000 Carson, Kardea, they will taste your dishes, 81 00:02:30,000 --> 00:02:31,367 Carson, Kardea, they will taste your dishes, 82 00:02:31,367 --> 00:02:32,867 and they will decide which one of you 83 00:02:32,867 --> 00:02:34,467 goes up against me in the second round. 84 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. 86 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. 88 00:02:46,734 --> 00:02:48,867 So usually, this is something that's slow cooking. 89 00:02:48,867 --> 00:02:50,000 That's not happening here. 90 00:02:50,000 --> 00:02:51,367 I mean, you could pound it out 91 00:02:51,367 --> 00:02:53,000 -really, really thin and grill it. -[Carson] Oh. 92 00:02:53,000 --> 00:02:54,500 You want to bring those barbecue flavors. 93 00:02:54,500 --> 00:02:55,600 Fajitas, perhaps. 94 00:02:55,600 --> 00:02:57,867 They can make a spice rub that tastes like barbecue. 95 00:02:57,867 --> 00:02:59,266 Or they can make burgers. 96 00:02:59,266 --> 00:03:00,000 They could make burgers. 97 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? 100 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, 103 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 106 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. 108 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 110 00:03:29,266 --> 00:03:30,000 to add some really great flavor to the steak. 111 00:03:30,000 --> 00:03:31,900 to add some really great flavor to the steak. 112 00:03:34,367 --> 00:03:37,266 I got into barbecue back in 2011 113 00:03:37,266 --> 00:03:39,734 because my wife and I were visiting her uncle Leon. 114 00:03:39,734 --> 00:03:41,600 And his amazing cooking skills 115 00:03:41,600 --> 00:03:43,867 just created an unbelievable experience. 116 00:03:43,867 --> 00:03:45,734 So two years later, I launched Big Lee's, 117 00:03:45,734 --> 00:03:49,100 and I've been on this quest of recreating the love and flavor 118 00:03:49,100 --> 00:03:50,600 that Uncle Leon brought to barbecue. 119 00:03:50,600 --> 00:03:52,266 I've won countless competitions, 120 00:03:52,266 --> 00:03:54,634 including BBQ Brawl season three. 121 00:03:54,634 --> 00:03:56,500 -Rashad. -[all cheer] 122 00:03:56,500 --> 00:03:59,367 But this time, Bobby is going to see what I can do one on one. 123 00:03:59,367 --> 00:04:00,000 I'm here to show my four sons that hard work 124 00:04:00,000 --> 00:04:01,734 I'm here to show my four sons that hard work 125 00:04:01,734 --> 00:04:03,533 and passion can take you anywhere. 126 00:04:05,166 --> 00:04:06,867 -Oh. -Excuse me, brother. 127 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. 129 00:04:09,734 --> 00:04:12,634 [Kent] Top sirloin caps got a pretty thick fat wall, 130 00:04:12,634 --> 00:04:14,166 and it's going to make good fajita meat. 131 00:04:14,166 --> 00:04:17,533 I'ma make top sirloin cap barbecue fajita 132 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 134 00:04:20,700 --> 00:04:22,266 with a little bit of salt, black pepper, 135 00:04:22,266 --> 00:04:23,367 and smoked paprika. 136 00:04:23,367 --> 00:04:24,734 [Bobby] Make sure that's sizzling. 137 00:04:27,000 --> 00:04:28,467 [Kent] Grew up in Hollis, Oklahoma, 138 00:04:28,467 --> 00:04:30,000 and my mother taught me to cook making comfort food classics. 139 00:04:30,000 --> 00:04:31,467 and my mother taught me to cook making comfort food classics. 140 00:04:31,467 --> 00:04:33,166 I started working on a small ranch 141 00:04:33,166 --> 00:04:34,734 that my dad had put together. 142 00:04:34,734 --> 00:04:38,100 Then in 1991, I switched from working as a cowboy 143 00:04:38,100 --> 00:04:39,634 to cooking for cowboys on working ranches. 144 00:04:39,634 --> 00:04:42,734 Today, I am the owner of Kent Rollins Cowboy Cooking. 145 00:04:42,734 --> 00:04:45,467 We do a lot of grilling, a lot of Dutch oven cooking. 146 00:04:45,467 --> 00:04:47,734 Many years ago, I beat Bobby in a throwdown 147 00:04:47,734 --> 00:04:49,367 with my chicken fried steak. 148 00:04:49,367 --> 00:04:51,166 Tonight, I'm ready to beat him again, 149 00:04:51,166 --> 00:04:52,734 just to prove that this cowboy 150 00:04:52,734 --> 00:04:54,367 really can cook in New York City. 151 00:04:54,367 --> 00:04:55,734 I hope you're ready to lose. 152 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] 154 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? 156 00:05:05,867 --> 00:05:07,100 A little barbecued fajita meat. 157 00:05:07,100 --> 00:05:09,367 -Spice it up a little. -I know that's right. 158 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, 160 00:05:12,700 --> 00:05:13,867 and then get it into the smoker, 161 00:05:13,867 --> 00:05:16,000 which gives you a better overall flavor. 162 00:05:16,000 --> 00:05:17,600 -[Kardea] All right, I feel it. -[Kent] Thank you, ma'am. 163 00:05:17,600 --> 00:05:18,700 All right. 164 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? 171 00:05:30,000 --> 00:05:31,700 Rashad, Rashad, what's going on? 172 00:05:31,700 --> 00:05:33,500 [Rashad] The approach is to get this broken down. 173 00:05:33,500 --> 00:05:34,700 [Kardea] That's what we're looking for. 174 00:05:34,700 --> 00:05:36,066 But I also want to pack a lot of flavor into this. 175 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, 178 00:05:39,734 --> 00:05:41,266 and you get it seasoned up really well, 179 00:05:41,266 --> 00:05:42,500 it can happen. 180 00:05:42,500 --> 00:05:43,533 All right, good luck. Thank you. 181 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, 183 00:05:48,700 --> 00:05:51,500 and apple cider vinegar for the acid punch. 184 00:05:51,500 --> 00:05:53,867 -All right, ooh, that smells of barbecue already. -Yeah. 185 00:05:53,867 --> 00:05:55,000 Oh, it's my cologne. 186 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] 188 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] 222 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]