1 00:00:01,400 --> 00:00:03,967 I'm Bobby Flay. Each week, one brave chef will try to 2 00:00:04,133 --> 00:00:05,400 take me down in my house. 3 00:00:05,567 --> 00:00:06,567 This is my show. 4 00:00:06,567 --> 00:00:08,500 Today it is. Tomorrow, who knows? 5 00:00:08,667 --> 00:00:09,800 -Ooh. -Trash talking. 6 00:00:09,967 --> 00:00:11,667 This culinary battle is gonna shake down 7 00:00:11,834 --> 00:00:12,734 in two rounds. 8 00:00:12,734 --> 00:00:13,967 -[bell dings] -Round one, to get to me, 9 00:00:14,133 --> 00:00:16,467 two contenders have to go through each other 10 00:00:16,467 --> 00:00:18,367 using an ingredient of my choice. 11 00:00:18,533 --> 00:00:19,600 It's do or die, Bobby. 12 00:00:19,600 --> 00:00:22,266 Two people that know me well will decide who's got 13 00:00:22,266 --> 00:00:24,367 the skills to beat me. -Yeah! 14 00:00:24,533 --> 00:00:25,967 -[bell dings] -[Bobby] Round two, I go head-to-head 15 00:00:26,133 --> 00:00:26,967 with the winning contender. 16 00:00:27,133 --> 00:00:28,000 Let's go! 17 00:00:28,166 --> 00:00:29,467 It's their turn to surprise me 18 00:00:29,467 --> 00:00:30,900 with their signature dish. 19 00:00:31,066 --> 00:00:32,133 -What? -Ah! 20 00:00:32,300 --> 00:00:35,500 -Don't try this at home. -I know you didn't, Bobby! 21 00:00:35,667 --> 00:00:36,867 [Bobby] Bottom line? 22 00:00:36,867 --> 00:00:38,467 You're gonna run out of time! 23 00:00:38,633 --> 00:00:40,266 Everyone's out to beat me. 24 00:00:40,433 --> 00:00:41,300 [snaps] 25 00:00:41,467 --> 00:00:42,467 [bell dings] 26 00:00:45,266 --> 00:00:46,767 [cheering] 27 00:00:46,767 --> 00:00:49,367 All right, everybody, get ready to fire up the grill. 28 00:00:49,533 --> 00:00:51,467 -Hoping to smoke me out... -I'm on fire. 29 00:00:51,467 --> 00:00:54,200 -It's Chef Josh Capon. -Oh, let's go! 30 00:00:54,367 --> 00:00:57,066 And from the Today Show, Dylan Dreyer. 31 00:00:57,233 --> 00:00:58,967 Come on, we got one! We got one grilling! 32 00:00:59,133 --> 00:01:02,266 Oh, I forgot my giant tongs. 33 00:01:03,400 --> 00:01:05,300 -Welcome, you guys. Nice to see you, Dylan. -Thanks. 34 00:01:05,467 --> 00:01:07,367 -I can't believe you came back. -Thanks for having me. 35 00:01:07,367 --> 00:01:08,467 Dylan, let me ask you a question. 36 00:01:08,467 --> 00:01:10,567 Bobby and I both do a lot of cooking segments 37 00:01:10,567 --> 00:01:12,500 on the "Today Show." Who gets higher ratings? 38 00:01:13,867 --> 00:01:15,867 -Well... -You sure you want to ask that question? 39 00:01:15,867 --> 00:01:17,066 [laughter] 40 00:01:17,233 --> 00:01:18,867 All right, tonight's a grilling night, apparently. 41 00:01:18,867 --> 00:01:20,867 That's the only thing I know. I don't know who's coming out. 42 00:01:21,033 --> 00:01:23,667 So, grilling -- I know you have a gluten-free house. 43 00:01:23,834 --> 00:01:25,700 Yes, once my oldest was diagnosed 44 00:01:25,867 --> 00:01:28,500 with celiac disease, it does not enter the house. 45 00:01:28,667 --> 00:01:32,100 And I find grilling is such an easy way to not introduce 46 00:01:32,266 --> 00:01:34,000 any kind of gluten at all. -[Josh] Yeah. 47 00:01:34,166 --> 00:01:35,367 You cook gluten-free at home, right? 48 00:01:35,367 --> 00:01:36,467 Wife and kids are gluten- and dairy-free. 49 00:01:36,633 --> 00:01:37,600 I think there's nothing better than grilling. 50 00:01:37,767 --> 00:01:39,200 [Josh] It's good, it's fun. No cleanup? 51 00:01:39,367 --> 00:01:40,400 -Come on. -Yeah. 52 00:01:40,567 --> 00:01:41,667 OK, why don't you bring us some chefs? 53 00:01:41,834 --> 00:01:43,266 [Bobby] Let's get grilling. 54 00:01:43,266 --> 00:01:46,867 Our first contender is actually a "Beat Bobby Flay" judge 55 00:01:47,033 --> 00:01:49,667 that's ready to get up all in your grill, Bobby. 56 00:01:49,834 --> 00:01:54,266 The chef-owner of Pig Beach BBQ, Matt Abdoo. 57 00:01:54,433 --> 00:01:56,166 -[suspenseful beat plays] -[applause] 58 00:01:57,667 --> 00:01:59,767 You guys have normal-sized utensils here? 59 00:01:59,934 --> 00:02:01,867 [Josh] We don't like normal-sized utensils. 60 00:02:01,867 --> 00:02:04,600 [Dylan] Our next contender has already been named 61 00:02:04,767 --> 00:02:06,166 a master of 'cue. 62 00:02:06,333 --> 00:02:09,867 It's the chef-owner from Lexington Betty Smokehouse, 63 00:02:10,033 --> 00:02:10,900 Dominique Leach. 64 00:02:10,900 --> 00:02:12,000 -[suspenseful beat plays] -[applause] 65 00:02:13,867 --> 00:02:14,967 [indistinct encouragement] 66 00:02:21,467 --> 00:02:22,500 [Bobby] Matt, Dominique, 67 00:02:22,667 --> 00:02:24,500 nice to see you both again. -Likewise. 68 00:02:24,667 --> 00:02:26,000 [Bobby] Dominique and I stood next to each other 69 00:02:26,166 --> 00:02:27,700 for an entire season of "BBQ Brawl," 70 00:02:27,867 --> 00:02:29,467 and I watched her pick people off. 71 00:02:29,467 --> 00:02:31,166 Not to add to any of the pressure, Bobby. 72 00:02:31,166 --> 00:02:32,367 Well, I just want to let you know, 73 00:02:32,533 --> 00:02:33,700 we know what your skills are. 74 00:02:33,867 --> 00:02:35,467 [Bobby] So Matt has a place called Pig Beach, 75 00:02:35,633 --> 00:02:38,000 and he's got crazy good accolades for it, 76 00:02:38,166 --> 00:02:40,300 and also he's on "Beat Bobby Flay" as a judge all the time. 77 00:02:40,467 --> 00:02:42,266 This is gonna be my favorite part of the night right here. 78 00:02:42,433 --> 00:02:44,500 I'm gonna give you an ingredient of my choice, 79 00:02:44,667 --> 00:02:47,266 and you must make that ingredient the superstar 80 00:02:47,433 --> 00:02:49,567 of your dish. And that ingredient is... 81 00:02:51,100 --> 00:02:53,667 flanken cut short ribs. -Nice. 82 00:02:53,834 --> 00:02:55,300 [applause] 83 00:02:57,166 --> 00:02:58,700 -You like this? -I love it. 84 00:02:58,867 --> 00:03:01,300 -I prefer if I had more time. -Nothing I can do about that. 85 00:03:01,467 --> 00:03:04,467 All right, guys, you got 20 minutes to braise some ribs. 86 00:03:04,467 --> 00:03:07,133 -[bell dings] -[applause] 87 00:03:09,567 --> 00:03:12,100 -[Josh] You ever have braised short ribs? -Yes. 88 00:03:12,100 --> 00:03:13,500 So that's when you take a bunch of these 89 00:03:13,667 --> 00:03:15,100 and before you cut them, it's a big hunk of meat. 90 00:03:15,100 --> 00:03:17,166 When you cut it nice and thin, throw it on the grill, 91 00:03:17,333 --> 00:03:18,567 it's just more fun to eat and gives you 92 00:03:18,567 --> 00:03:20,300 a little bit of a chew. -You want a really hot grill 93 00:03:20,467 --> 00:03:22,100 so you get it really crusty. -Yeah. 94 00:03:22,100 --> 00:03:24,367 Usually you marinate it in things that flavor it 95 00:03:24,533 --> 00:03:25,667 and also tenderize it. 96 00:03:25,834 --> 00:03:27,066 Dominique, what are you making? 97 00:03:27,233 --> 00:03:29,900 [Dominique] I'm gonna do a Asian-style short rib stir-fry, 98 00:03:30,066 --> 00:03:32,066 marinated with some gochujang. -Nice. 99 00:03:32,233 --> 00:03:33,200 [Dylan] I like a good stir-fry. 100 00:03:33,367 --> 00:03:35,467 I think that'll pair well with the steak. 101 00:03:35,633 --> 00:03:37,567 [Dominique] My mind immediately went to Asian 102 00:03:37,734 --> 00:03:39,467 because they'll be bold flavors 103 00:03:39,467 --> 00:03:42,000 and really penetrate the meat to make sure 104 00:03:42,166 --> 00:03:43,567 the flank short ribs are gonna stand out. 105 00:03:43,734 --> 00:03:47,467 I'm gonna use gochujang, Memphis rub, soy sauce. 106 00:03:47,467 --> 00:03:48,867 [Dylan] You've been raving about Dominique. 107 00:03:48,867 --> 00:03:50,567 You worked hand-in-hand with her. 108 00:03:50,567 --> 00:03:53,367 -She's bringing the flavor. -Yeah, all right, all right. 109 00:03:54,600 --> 00:03:56,700 You might remember me from a little show called 110 00:03:56,867 --> 00:03:59,000 "BBQ Brawl." -Dominique. 111 00:03:59,000 --> 00:04:00,166 All right. 112 00:04:01,100 --> 00:04:03,100 Cheers to our new Master of 'Cue. 113 00:04:03,100 --> 00:04:04,100 Whoo! 114 00:04:04,266 --> 00:04:06,700 So, I was introduced to the kitchen 115 00:04:06,867 --> 00:04:08,000 by my grandmother, Betty. 116 00:04:08,166 --> 00:04:10,467 She would make us the best soul food. 117 00:04:10,467 --> 00:04:12,967 And today, I'm the co-owner and executive chef 118 00:04:13,133 --> 00:04:14,467 at Lexington Betty Smokehouse. 119 00:04:14,633 --> 00:04:17,400 Of course, I named it after my grandmother. 120 00:04:17,567 --> 00:04:19,367 On "BBQ Brawl," Bobby was my mentor. 121 00:04:19,533 --> 00:04:24,100 So tonight, Bobby, mentor versus mentee, it's on. 122 00:04:24,100 --> 00:04:25,467 Matt, what about you? 123 00:04:25,633 --> 00:04:28,066 [Matt] Quick-grilled short ribs with a little chimichurri sauce 124 00:04:28,233 --> 00:04:29,767 and a nice little fresh arugula salad. 125 00:04:29,767 --> 00:04:32,400 -[Matt] Let's do it. -Chimichurri is delicious. 126 00:04:32,567 --> 00:04:34,300 One of my favorite sauces to put on grilled meats, 127 00:04:34,467 --> 00:04:35,400 grilled fish, anything. 128 00:04:35,567 --> 00:04:36,667 [Matt] So I cut my meat off the bone 129 00:04:36,834 --> 00:04:38,266 because I wanted them to cook evenly. 130 00:04:38,266 --> 00:04:39,400 Just olive oil, salt, and pepper, 131 00:04:39,567 --> 00:04:40,433 keep it real simple, 132 00:04:40,600 --> 00:04:41,767 let the flavor of that meat shine. 133 00:04:41,934 --> 00:04:43,767 We have Matt on the "Today Show" all the time. 134 00:04:43,767 --> 00:04:45,734 He has never disappointed. 135 00:04:48,200 --> 00:04:50,500 [Matt] So I'm coming from a classically trained, 136 00:04:50,667 --> 00:04:52,867 fine dining background until it just came time for me 137 00:04:53,033 --> 00:04:54,266 to do something different. 138 00:04:54,266 --> 00:04:57,200 So I moved myself into the world of barbecue 139 00:04:57,367 --> 00:04:59,000 because I love being able to put a smile on your face 140 00:04:59,000 --> 00:05:00,800 with the things that I'm able to make. 141 00:05:00,967 --> 00:05:03,367 Today, I'm the chef and owner of Pig Beach BBQ. 142 00:05:03,367 --> 00:05:05,567 In my first year competing in Memphis in May, 143 00:05:05,567 --> 00:05:07,467 we finished second place in "whole hog," 144 00:05:07,467 --> 00:05:09,266 and first place in "poultry." 145 00:05:09,266 --> 00:05:11,100 And also, I've been a judge on this show many times. 146 00:05:11,266 --> 00:05:13,000 Hopefully the knowledge that I have from judging will 147 00:05:13,000 --> 00:05:14,200 give me a little leg up. 148 00:05:14,367 --> 00:05:15,900 And today I found hidden in my backpack a sign 149 00:05:16,066 --> 00:05:19,400 from my son, Luke, that said, "Beat Bobby, love Luke." 150 00:05:19,567 --> 00:05:21,266 So we're gonna do everything we can, buddy. 151 00:05:21,266 --> 00:05:23,567 Uh-oh, Abdoo, what's going on, buddy? 152 00:05:23,734 --> 00:05:25,166 [Matt] We're gonna make a real quick chimichurri. 153 00:05:25,166 --> 00:05:27,166 One of your big meat spice rubs, come on. 154 00:05:27,166 --> 00:05:28,266 I'm at 20 minutes, chef. 155 00:05:28,266 --> 00:05:29,500 We're keeping it nice and clean and tight 156 00:05:29,667 --> 00:05:30,800 and we're doing what we gotta do. 157 00:05:30,800 --> 00:05:32,266 [indistinct]...big meat spice rub in your back pocket. 158 00:05:32,266 --> 00:05:34,400 [Matt] I'm adding cilantro, my parsley, my chives, 159 00:05:34,567 --> 00:05:37,567 the garlic, and the shallots, red wine vinegar, olive oil. 160 00:05:38,567 --> 00:05:39,667 Whoa, whoa, whoa. 161 00:05:39,667 --> 00:05:41,000 Matt, I'm just telling you, she's got a really 162 00:05:41,000 --> 00:05:42,567 nice marinade on these short ribs over here. -I'm loving it. 163 00:05:42,567 --> 00:05:43,767 And you're doing a little bit of stir fry 164 00:05:43,767 --> 00:05:44,967 to go along with it? -Oh, yeah. 165 00:05:45,133 --> 00:05:46,767 I'm doing a nice char on these vegetables 166 00:05:46,934 --> 00:05:48,200 and make that beef shine. -[Josh] Let's go. 167 00:05:48,367 --> 00:05:50,000 You got 13 minutes left. Let's go. 168 00:05:50,000 --> 00:05:51,100 -Yes, Chef, game on! -[Josh] Let's go. 169 00:05:51,100 --> 00:05:52,400 -[applause] -[cheering] 170 00:05:52,567 --> 00:05:53,433 [bell rings] 171 00:05:53,433 --> 00:05:55,100 [Matt] Oh, I always wanted to do that. 172 00:05:55,100 --> 00:05:57,667 I finally rang the bell at "Beat Bobby Flay." 173 00:05:58,667 --> 00:06:01,066 -[sighs] -[Matt] Dominique is adding a lot of flavor in that marinade 174 00:06:01,233 --> 00:06:02,567 to get right into that short rib, 175 00:06:02,567 --> 00:06:03,567 which is what we're looking for. 176 00:06:03,734 --> 00:06:04,667 I think Matt's really gonna bring it 177 00:06:04,667 --> 00:06:05,900 with the chimichurri sauce. 178 00:06:06,066 --> 00:06:07,200 [Matt] Now I'm gonna take a lemon, put it 179 00:06:07,200 --> 00:06:09,867 on the grill to give it that little bit of charriness. 180 00:06:09,867 --> 00:06:12,367 So I gotta make sure that that grill pan is really, really hot 181 00:06:12,533 --> 00:06:14,867 to get that definitive char on the outside while still being 182 00:06:15,033 --> 00:06:16,967 able to keep the inside like a medium doneness. 183 00:06:17,133 --> 00:06:19,166 [Josh] Matt's already taking the short ribs off. 184 00:06:19,333 --> 00:06:21,100 I do like the idea of letting the meat rest. 185 00:06:21,100 --> 00:06:23,266 [Josh] Yeah, those juices redistribute to the meat. 186 00:06:23,433 --> 00:06:26,800 For my stir-fry sauce, I'm gonna use miso, 187 00:06:26,967 --> 00:06:28,467 mirin, and soy sauce. 188 00:06:28,467 --> 00:06:31,700 I also put my steaks on, so those can start to get 189 00:06:31,867 --> 00:06:33,200 a nice char on them quick. 190 00:06:33,367 --> 00:06:35,700 And then I start my vegetable stir-fry... 191 00:06:35,867 --> 00:06:37,567 -[fire whooshes] -[audience cheering] 192 00:06:39,266 --> 00:06:40,967 ...with some cabbage and peppers. 193 00:06:41,133 --> 00:06:43,567 [Josh] I'm a little concerned that between the heavy marinade 194 00:06:43,734 --> 00:06:45,667 on the stir fry and on the beef, it might be 195 00:06:45,667 --> 00:06:47,100 a little overpowering. -[Dylan] All right. 196 00:06:47,266 --> 00:06:49,000 I got to go see this up close. Yeah. 197 00:06:49,000 --> 00:06:50,867 -What up, Dilly Dilly? -[Dylan] What's up, Matt? 198 00:06:50,867 --> 00:06:52,967 I mean, I feel like this is more than the four minutes 199 00:06:53,133 --> 00:06:54,467 you get on the "Today Show." -It's a lot more. 200 00:06:54,633 --> 00:06:56,200 But right now, I'm wishing I was back on the "Today Show." 201 00:06:56,367 --> 00:06:57,400 There's a lot less stress. 202 00:06:57,400 --> 00:06:59,266 But we're making a little chimichurri to go with 203 00:06:59,266 --> 00:07:01,066 these grilled... -This looks delicious. 204 00:07:01,233 --> 00:07:02,867 ...short ribs, and we're gonna finish with a little arugula salad 205 00:07:02,867 --> 00:07:03,934 to go with the steaks. -OK. 206 00:07:03,934 --> 00:07:06,266 Me growing up, steak and salad was kind of a thing. 207 00:07:06,266 --> 00:07:07,567 -Hope you guys like it. -All right. 208 00:07:07,567 --> 00:07:10,100 [Matt] So I'm thinking, keep it nice and fresh and light 209 00:07:10,100 --> 00:07:12,567 with lemon, olive oil, and shaved Parmesan. 210 00:07:12,567 --> 00:07:13,667 [Dylan] All right, so what's going on? 211 00:07:13,834 --> 00:07:15,467 -Whoa, that is spice in there. -Mm-hmm. 212 00:07:15,467 --> 00:07:16,800 I just got a whiff. 213 00:07:16,967 --> 00:07:18,133 [laughing] 214 00:07:18,133 --> 00:07:21,100 So Matt cut the bone off. You decided to leave yours on. 215 00:07:21,100 --> 00:07:22,600 Yeah, why'd you do that? 216 00:07:22,767 --> 00:07:24,100 I don't want to bite into a bone, chef. 217 00:07:24,266 --> 00:07:26,266 [Dominique] That bone is where the flavor is. 218 00:07:26,266 --> 00:07:28,266 If you're braising it, but you're grilling it 219 00:07:28,266 --> 00:07:29,967 in five minutes. -[Dominique] Yeah. 220 00:07:30,133 --> 00:07:32,066 You guys smell that up there? Oh, yeah. 221 00:07:32,233 --> 00:07:33,567 Well, we're down in five and a half minutes, 222 00:07:33,567 --> 00:07:35,300 so I'm gonna let you guys finish this up. 223 00:07:35,467 --> 00:07:37,567 I'm gonna bring over the smell, because I think it 224 00:07:37,734 --> 00:07:39,767 just attached to me right now. -It's starting to smell good in here, D. 225 00:07:39,934 --> 00:07:41,700 [Dominique] I finish up my vegetables. 226 00:07:41,867 --> 00:07:44,567 I cut my steaks, add them to the plate. 227 00:07:44,567 --> 00:07:47,000 [Matt] I'm taking my arugula salad and putting it 228 00:07:47,000 --> 00:07:48,200 right next to the lemon. 229 00:07:48,367 --> 00:07:51,467 I take my grilled flank short ribs and slice them. 230 00:07:51,467 --> 00:07:53,467 [crowd and judges] Ten, nine, eight... 231 00:07:53,633 --> 00:07:56,266 And I finish the plate with that chimichurri. 232 00:07:56,266 --> 00:07:59,667 ...six, five, four, three, 233 00:07:59,667 --> 00:08:01,567 two, one! -Let's go. 234 00:08:01,734 --> 00:08:04,266 -[bell dings] -[crowd cheering] 235 00:08:04,433 --> 00:08:07,400 Matt kept his dish very simple, but simple can be great. 236 00:08:07,567 --> 00:08:09,367 I went bold, spicy. 237 00:08:09,367 --> 00:08:11,000 The judges are gonna love it. 238 00:08:11,166 --> 00:08:13,567 [Matt] I'm looking at my dish. It's simple, it's beautiful. 239 00:08:13,734 --> 00:08:16,000 And more important than anything, it tastes delicious. 240 00:08:18,000 --> 00:08:19,400 [Josh] Tonight is all about grilling. 241 00:08:19,567 --> 00:08:20,867 Just by looking at these dishes, I think we got 242 00:08:21,033 --> 00:08:22,667 a pretty good chance of beating Bobby tonight. 243 00:08:22,667 --> 00:08:24,367 All right, Chef Matt, what'd you make? 244 00:08:24,367 --> 00:08:27,867 Grilled short rib with a chimichurri and arugula salad 245 00:08:28,033 --> 00:08:28,867 with a little grilled lemon. 246 00:08:29,033 --> 00:08:30,500 [anticipatory music plays] 247 00:08:31,800 --> 00:08:33,600 I got to commend you for the grilled lemon. 248 00:08:33,767 --> 00:08:35,100 I'm a big fan of grilling lemons. 249 00:08:35,266 --> 00:08:37,400 That chimichurri sauce is really nice and herbaceous. 250 00:08:37,567 --> 00:08:39,600 I would have loved some more caramelization on the meat, 251 00:08:39,767 --> 00:08:41,567 but the fact that you let it rest, it really is 252 00:08:41,567 --> 00:08:43,500 a restaurant-quality dish. -Thank you, Chef. 253 00:08:43,667 --> 00:08:47,166 I love a nice fatty steak with a nice bright salad, 254 00:08:47,333 --> 00:08:49,867 and the chimichurri sauce is absolutely delicious. 255 00:08:49,867 --> 00:08:51,800 I am glad that you took it off the bone 256 00:08:51,967 --> 00:08:53,767 because I like the chew, but not too much chew, 257 00:08:53,934 --> 00:08:55,000 and I think that does 258 00:08:55,000 --> 00:08:56,300 help with it. -Thank you, Dylan. 259 00:08:56,467 --> 00:08:57,767 [Josh] Chef Dominique, tell us what you did 260 00:08:57,934 --> 00:08:59,100 with the flank short ribs. 261 00:08:59,266 --> 00:09:03,100 I made a grilled marinated short rib with a stir-fry. 262 00:09:03,100 --> 00:09:05,066 [anticipatory music plays] 263 00:09:05,233 --> 00:09:06,767 [Josh] These packed a very powerful punch. 264 00:09:06,767 --> 00:09:08,100 That marinade is fire. 265 00:09:08,100 --> 00:09:11,266 I think between the combination of the marinade and the sauce 266 00:09:11,266 --> 00:09:13,600 in the stir-fry, they kind of make it a little bit too heavy. 267 00:09:13,767 --> 00:09:15,867 I wish there was just like a little something 268 00:09:16,033 --> 00:09:17,166 to make it less heavy. 269 00:09:17,333 --> 00:09:19,066 [Dylan] But I think it's cooked perfectly. 270 00:09:19,233 --> 00:09:22,166 And the flavor is absolutely delicious. 271 00:09:22,166 --> 00:09:23,900 [Josh] Two really well-prepared dishes. 272 00:09:24,066 --> 00:09:26,166 This was a nice lunch. Thank you both very much. 273 00:09:26,166 --> 00:09:28,600 Give Josh and I a moment to discuss. 274 00:09:28,767 --> 00:09:30,667 [Matt] She made a great dish, so right now, 275 00:09:30,834 --> 00:09:32,100 I'm just hoping for the best. 276 00:09:32,100 --> 00:09:35,100 The chef moving on tonight is... 277 00:09:37,467 --> 00:09:38,567 Chef Matt. 278 00:09:38,734 --> 00:09:40,367 [applause] 279 00:09:42,667 --> 00:09:47,000 I mean, I'm super surprised, but Matt's a talented chef. 280 00:09:47,000 --> 00:09:49,867 So I'm happy he's going on to beat Bobby Flay. 281 00:09:50,033 --> 00:09:52,900 Matt, I just think it ate better as an overall dish. 282 00:09:53,066 --> 00:09:54,667 It's something that I would want to eat again and again. 283 00:09:54,667 --> 00:09:55,700 Thank you, Chef. 284 00:09:55,700 --> 00:09:57,166 All right, Matt, you do know that Bobby does know 285 00:09:57,166 --> 00:09:59,500 his way around the grill. -Yeah, duh -- boy meets grill. 286 00:09:59,667 --> 00:10:02,066 Why am I doing a grilling competition against him? 287 00:10:02,233 --> 00:10:03,266 This is like, insanity. 288 00:10:03,433 --> 00:10:04,266 [laughter] 289 00:10:04,433 --> 00:10:05,900 ♪ Are you ready or not? ♪ 290 00:10:06,066 --> 00:10:07,400 [electric guitar shredding] 291 00:10:11,300 --> 00:10:12,767 Alright chef, feeling good about the second round? 292 00:10:12,934 --> 00:10:15,567 Yeah, but I'm also cooking against you so 293 00:10:15,567 --> 00:10:17,400 there's those challenges. -What's the worst that could happen? 294 00:10:17,567 --> 00:10:19,467 I could beat you, and I'll just remind you every week. 295 00:10:19,633 --> 00:10:20,600 [laughter] 296 00:10:20,767 --> 00:10:21,700 What are we cooking tonight? 297 00:10:21,867 --> 00:10:23,100 What is your signature dish? 298 00:10:23,266 --> 00:10:24,700 Today Bobby, we're cooking... 299 00:10:25,967 --> 00:10:26,967 grilled pork chops. 300 00:10:27,133 --> 00:10:28,800 -Ooh. -[applause] 301 00:10:28,967 --> 00:10:31,500 Pork chops are literally my favorite dish on the planet. 302 00:10:31,667 --> 00:10:33,166 Wow -- can we judge, too? 303 00:10:33,166 --> 00:10:35,667 No, I want to have a shot. 304 00:10:35,667 --> 00:10:37,166 45 minutes on the clock, 305 00:10:37,333 --> 00:10:40,000 and your time starts... 306 00:10:40,900 --> 00:10:42,367 -[bell rings] -...now! Let's go! 307 00:10:42,533 --> 00:10:43,667 [applause] 308 00:10:44,800 --> 00:10:47,300 I don't know if Bobby likes you touching his bell. 309 00:10:47,467 --> 00:10:50,100 I think I'm the first person that's ever rang Bobby's bell. 310 00:10:50,266 --> 00:10:51,867 If you want Bobby to lose, that's the way to do it. 311 00:10:51,867 --> 00:10:53,467 Just get under his skin every time. 312 00:10:53,633 --> 00:10:55,667 [Matt] Here we go, Pork Chop City, everybody. 313 00:10:55,834 --> 00:10:57,900 [Josh] So, I gotta tell you, Matt picked pork chops, 314 00:10:58,066 --> 00:11:01,200 and tonight's battle is all about grilling, which is great 315 00:11:01,367 --> 00:11:02,967 for people, especially who are gluten-free. 316 00:11:03,133 --> 00:11:04,900 You can just throw anything on the grill, nothing more than 317 00:11:05,066 --> 00:11:06,000 some olive oil, salt and pepper, 318 00:11:06,000 --> 00:11:06,934 and you're ready to go. 319 00:11:06,934 --> 00:11:08,367 And you would never know it's gluten-free. 320 00:11:08,533 --> 00:11:09,767 -That's the most important thing. -Yeah. 321 00:11:09,934 --> 00:11:11,400 [Josh] Those are some beautiful racks of pork 322 00:11:11,567 --> 00:11:13,200 you're cutting there, Bobby. That's as good as it gets. 323 00:11:13,367 --> 00:11:14,233 Center cut, baby. 324 00:11:14,233 --> 00:11:15,467 [Josh] I think what it's really gonna 325 00:11:15,467 --> 00:11:16,900 come down to is not just a spice rub, 326 00:11:17,066 --> 00:11:18,367 but the actual cook on the pork chop. 327 00:11:18,367 --> 00:11:19,867 You don't want a well-done pork chop. 328 00:11:19,867 --> 00:11:22,066 You want a really nice, juicy, pink, medium-rare 329 00:11:22,233 --> 00:11:24,367 pork chop when you're working with pork of this caliber. 330 00:11:24,533 --> 00:11:26,166 [Matt] Those pork chops, they look gorgeous. 331 00:11:26,333 --> 00:11:28,500 My signature dish is barbecue-seasoned 332 00:11:28,667 --> 00:11:30,166 grilled pork chop with peach glaze, 333 00:11:30,166 --> 00:11:32,000 bell pepper slaw, and crispy onions. 334 00:11:32,166 --> 00:11:34,600 I put my peaches in, get them pureed. 335 00:11:34,767 --> 00:11:37,367 We're doing a sticky peach glaze over these delicious 336 00:11:37,533 --> 00:11:38,800 barbecue-seasoned pork chops. 337 00:11:38,967 --> 00:11:40,700 Music to my ears! I gotta love ya! 338 00:11:40,867 --> 00:11:43,300 [Matt] So in my rub I have dark brown sugar, paprika, 339 00:11:43,467 --> 00:11:45,700 hatch chili powder, oregano, thyme, 340 00:11:45,867 --> 00:11:47,266 and a little bit of fennel pollen. 341 00:11:47,433 --> 00:11:49,100 So right now I'm feeling pretty ready to take Bobby down. 342 00:11:49,266 --> 00:11:52,166 It would also make me just so happy to see the look on 343 00:11:52,333 --> 00:11:54,767 my son's face when I get to tell him that I beat Bobby Flay. 344 00:11:54,934 --> 00:11:57,600 Wow, Bobby, you're loading up on some spices over there? 345 00:11:57,767 --> 00:11:59,166 [Bobby] I gotta bring the noise for this guy. 346 00:11:59,333 --> 00:12:01,000 I'm gonna revisit my foundation. 347 00:12:01,166 --> 00:12:02,400 I'm gonna do some Southwestern. 348 00:12:02,567 --> 00:12:03,400 Oh, of course you are. 349 00:12:03,567 --> 00:12:04,967 [laughter] 350 00:12:05,400 --> 00:12:09,567 [Bobby] So I'm making a pork chop with a many-spice spice rub, 351 00:12:09,734 --> 00:12:12,100 and a grilled sweet potato taco. 352 00:12:12,266 --> 00:12:15,266 So in my spice rub, I'm combining paprika, 353 00:12:15,433 --> 00:12:18,000 cumin, and coriander, brown sugar, 354 00:12:18,166 --> 00:12:21,166 ancho chili powder, a little bit of pasilla chili powder. 355 00:12:21,333 --> 00:12:22,867 Let's grill some pork chops. 356 00:12:24,066 --> 00:12:26,100 Come on, guys. Battle of pork chops. 357 00:12:26,266 --> 00:12:28,100 What do you got going on over here, big boy? 358 00:12:28,100 --> 00:12:29,767 [Matt] All right, chef. We got a little barbecue seasoning. 359 00:12:29,767 --> 00:12:31,100 [Josh] That is sweet heat right there. 360 00:12:31,266 --> 00:12:32,800 I don't know if you noticed, but when you said battle of 361 00:12:32,967 --> 00:12:34,767 the pork chops, I think Bobby actually got a little nervous. 362 00:12:34,767 --> 00:12:36,867 I doubt that. Highly, highly doubt that. 363 00:12:37,033 --> 00:12:38,200 -But I appreciate it. -You got him right where 364 00:12:38,200 --> 00:12:40,667 you want him, Matty! Take it home, baby, take it home! 365 00:12:40,667 --> 00:12:42,300 Come on. Let's hear it for Matty. 366 00:12:42,467 --> 00:12:43,467 -Let's go. -[cheering] 367 00:12:44,567 --> 00:12:45,767 [Josh] Wow. Bobby's already cooking away. 368 00:12:45,934 --> 00:12:46,967 Bobby's already medium rare. 369 00:12:47,133 --> 00:12:48,467 Get your pork chops on the grill. 370 00:12:48,633 --> 00:12:49,734 We're on it, yes, Chef. 371 00:12:49,734 --> 00:12:51,400 -Going right in the oven with those? -[Bobby] Yeah. 372 00:12:51,567 --> 00:12:52,767 Matty, he's got a nice char on them. 373 00:12:52,934 --> 00:12:55,767 Oh, love it -- nice job. Eat more pork. 374 00:12:55,767 --> 00:12:57,367 I'm getting hired for the pork campaign. 375 00:12:57,533 --> 00:12:58,867 Eat more pork! Eat more pork! 376 00:12:58,867 --> 00:12:59,767 Come on. Let's hear it for Matty. 377 00:12:59,934 --> 00:13:02,300 Come on, let's hear it for Matty! 378 00:13:02,467 --> 00:13:04,367 -Hey -- let's go! -[bell dings] 379 00:13:04,533 --> 00:13:07,767 [bell dings repeatedly] 380 00:13:07,934 --> 00:13:09,867 -What am I doing? -[Josh] Keep 'em confused, guys. 381 00:13:09,867 --> 00:13:11,000 [laughter] 382 00:13:14,166 --> 00:13:16,066 -27 minutes. -[audience cheering] 383 00:13:16,233 --> 00:13:17,200 Cook, cook, cook. 384 00:13:17,200 --> 00:13:18,567 [Josh] Listen, anybody can take a pork chop, 385 00:13:18,567 --> 00:13:20,767 throw it on the grill with some salt and pepper, call it a day. 386 00:13:20,767 --> 00:13:22,667 Between the sauce and the smoke and the spice rub, 387 00:13:22,834 --> 00:13:25,266 now this is cooking. -The bell peppers, I'm chopping up. 388 00:13:25,433 --> 00:13:26,667 I throw those in the peach glaze. 389 00:13:26,667 --> 00:13:29,100 And then I get my pork chops, into the oven they go. 390 00:13:29,266 --> 00:13:30,767 Char is looking good. 391 00:13:32,000 --> 00:13:33,667 Bobby, you're in that pantry a lot. 392 00:13:33,834 --> 00:13:34,967 I know. A lot of ingredients. 393 00:13:35,133 --> 00:13:38,467 So in my barbecue sauce, it's ketchup, Dijon mustard, 394 00:13:38,633 --> 00:13:41,266 some red wine vinegar, some molasses, and chipotles. 395 00:13:41,266 --> 00:13:43,667 I'm looking for that balance of spicy and some sweetness. 396 00:13:43,667 --> 00:13:46,767 And then I'm gonna make a little avocado 397 00:13:46,767 --> 00:13:48,166 and pickled shallot salad. 398 00:13:48,166 --> 00:13:50,667 This is like a cooling effect, so it's avocados, 399 00:13:50,667 --> 00:13:53,166 scallions, some lime juice, and cilantro. 400 00:13:53,166 --> 00:13:56,000 -Josh, I can't hit this bell. -Tap it. 401 00:13:56,000 --> 00:13:57,300 -It makes him so upset. -[bell dings] 402 00:13:57,467 --> 00:13:58,300 Oh! 403 00:13:58,467 --> 00:13:59,967 -[laughter] -[applause] 404 00:14:01,000 --> 00:14:02,166 You know, I'm excited about this. 405 00:14:02,333 --> 00:14:03,667 The producers have given me a list. 406 00:14:03,667 --> 00:14:05,667 -OK. -How you can improve on the "Today Show." 407 00:14:05,667 --> 00:14:08,567 -Oh, I'd love it. -"Today Show" producer notes for Bobby. 408 00:14:08,567 --> 00:14:11,867 -Oh, my God. -They say you overuse chili peppers. 409 00:14:13,000 --> 00:14:14,667 Is there any chili in this dish? 410 00:14:14,834 --> 00:14:15,834 Many. 411 00:14:15,834 --> 00:14:17,367 You don't need to keep talking about your cats. 412 00:14:17,367 --> 00:14:18,433 We get it. 413 00:14:18,433 --> 00:14:20,266 They'd like you to try baking something sometime. 414 00:14:20,266 --> 00:14:21,400 No, you don't want to see that. 415 00:14:21,567 --> 00:14:23,166 But you're trying to -- ooh, this smells good. 416 00:14:23,333 --> 00:14:24,266 This is the barbecue sauce. 417 00:14:24,433 --> 00:14:25,700 Insulting you, I got distracted. 418 00:14:25,867 --> 00:14:27,567 -Want to taste it? -[Dylan] Yeah. 419 00:14:27,734 --> 00:14:29,567 Oh, wow. That's good. 420 00:14:29,567 --> 00:14:30,667 -[Bobby] Is it -- yeah. -It's spicy. 421 00:14:30,667 --> 00:14:32,667 Come on, Dylan, supposed to be on my team. 422 00:14:32,834 --> 00:14:35,100 Alright, going over to our other "Today Show" favorite. 423 00:14:35,100 --> 00:14:38,000 -I mean, our only "Today Show" favorite. -[Matt] That's right. 424 00:14:38,166 --> 00:14:39,700 [Dylan] What do you love about pork chops? 425 00:14:39,867 --> 00:14:41,700 Pork chops is probably one of my earliest memories as a kid 426 00:14:41,867 --> 00:14:43,266 of eating a dish my mom used to make. 427 00:14:43,433 --> 00:14:45,300 You know, shake and bake pork chops with applesauce. 428 00:14:45,467 --> 00:14:46,967 So we got our peach jam. 429 00:14:47,133 --> 00:14:49,467 -Is that kind of your substitute for applesauce? -[Matt] Yes. 430 00:14:49,633 --> 00:14:50,767 All right, I'm going to let you be. 431 00:14:50,767 --> 00:14:52,667 -[Matt] Thank you. -22 minutes, chefs. 432 00:14:52,667 --> 00:14:55,266 -Here we go. -[audience applauds] 433 00:14:55,266 --> 00:14:57,900 [Dylan] Bobby's barbecue sauce is delicious. 434 00:14:58,066 --> 00:14:59,367 I mean, it's got that spice, 435 00:14:59,367 --> 00:15:00,867 but it doesn't last for too long. 436 00:15:01,033 --> 00:15:02,600 [Josh] Matt making quick work of that cabbage. 437 00:15:02,767 --> 00:15:04,066 Trying not to make a mess, chef. 438 00:15:04,233 --> 00:15:06,166 For my slaw, I'm getting the cabbage shredded, 439 00:15:06,333 --> 00:15:08,100 the bell pepper shredded, the onion shredded. 440 00:15:08,100 --> 00:15:10,867 Next, I'm gonna make my vinaigrette by heating up 441 00:15:10,867 --> 00:15:13,467 some apple cider vinegar, sugar, celery seed, 442 00:15:13,467 --> 00:15:14,600 get that all to a boil, 443 00:15:14,767 --> 00:15:16,367 and then I pour it over the slaw. 444 00:15:17,400 --> 00:15:18,500 It's good. 445 00:15:18,667 --> 00:15:20,166 So the last component I'm putting on this plate 446 00:15:20,333 --> 00:15:21,567 adds nice texture. 447 00:15:21,734 --> 00:15:23,767 So I have yellow Spanish onions, and I'm putting them 448 00:15:23,934 --> 00:15:26,900 into a brine of buttermilk and pickle juice, toss them 449 00:15:27,066 --> 00:15:29,567 in the dredge, which consists of flour, cornstarch, 450 00:15:29,734 --> 00:15:31,667 salt, pepper, onion, and put them in the deep fryer, 451 00:15:31,667 --> 00:15:32,867 and let them do their magic. 452 00:15:33,967 --> 00:15:35,967 Hey Bobby, I heard you mention a taco. 453 00:15:36,133 --> 00:15:37,900 We're grilling, I'm gonna make a grilled taco. 454 00:15:38,066 --> 00:15:40,767 -Is the pork chop going in the taco? -[Bobby] No. 455 00:15:40,767 --> 00:15:42,667 We're just a little confused is all. 456 00:15:42,667 --> 00:15:43,767 I know, me too. 457 00:15:44,767 --> 00:15:46,000 I used to make this at Mesa Grill. 458 00:15:46,000 --> 00:15:48,667 So it's sweet potatoes that I blanched first, 459 00:15:48,667 --> 00:15:51,500 and then there's blue corn tortilla, Monterey Jack cheese, 460 00:15:51,667 --> 00:15:53,567 some honey, some hot smoked paprika, 461 00:15:53,734 --> 00:15:55,066 and some fresh cilantro. 462 00:15:55,233 --> 00:15:57,400 And then I'm making a Fresno chili hot sauce 463 00:15:57,567 --> 00:15:58,700 to go with the taco. 464 00:15:58,867 --> 00:16:01,367 So it's Fresnos, Piquillo peppers, some honey, 465 00:16:01,367 --> 00:16:02,467 some Dijon mustard. 466 00:16:03,967 --> 00:16:06,000 Oh, baby, look at those. Looking good, right, guys? 467 00:16:06,166 --> 00:16:08,767 -Come on now! -[audience applauds] 468 00:16:08,767 --> 00:16:10,567 [Josh] Ooh, look at him, he's basting those pork chops 469 00:16:10,734 --> 00:16:12,667 with that peach barbecue sauce. Oh, baby. 470 00:16:12,667 --> 00:16:16,467 We got the battle of basting going on right now. 471 00:16:16,633 --> 00:16:18,200 [Josh] 10 minutes, guys. 10 minutes. 472 00:16:19,900 --> 00:16:22,100 -[Josh] Oh, you know what's coming. -I don't want to make him mad. 473 00:16:22,266 --> 00:16:23,767 -[Josh] Let's go. -All right, I'll make him mad. 474 00:16:23,934 --> 00:16:25,266 -[Josh] Go. -[bell dings three times] 475 00:16:26,567 --> 00:16:28,266 Are you throwing things at me from your kitchen? 476 00:16:28,433 --> 00:16:29,533 He's getting rid of the bell. 477 00:16:29,533 --> 00:16:31,200 [Josh] Pork chops in the oven or pork chops are out? 478 00:16:31,367 --> 00:16:33,900 -[Bobby] They're in the oven. -Ooh, that does look good. 479 00:16:34,066 --> 00:16:36,600 -[Josh] I do think they need a little more. -[Bobby] Yeah, a touch. 480 00:16:36,767 --> 00:16:38,667 You guys know why you see chefs poke their meat all the time? 481 00:16:38,834 --> 00:16:40,867 Because the more protein cooks, the more it firms up. 482 00:16:40,867 --> 00:16:42,266 This is what you learn in culinary school. 483 00:16:42,433 --> 00:16:43,967 Go like this. That's rare, right? 484 00:16:44,133 --> 00:16:46,266 This, this is medium, and this is well, right? 485 00:16:46,433 --> 00:16:47,467 You get a little more resistance. 486 00:16:47,633 --> 00:16:48,767 [Matt] So I cut these pork chops, 487 00:16:48,767 --> 00:16:49,800 and they're cooked beautifully. 488 00:16:49,967 --> 00:16:52,600 -[Matt] A little taste. -Oh, my God! 489 00:16:53,500 --> 00:16:54,433 Chef Bobby -- they're busy! 490 00:16:54,433 --> 00:16:57,567 -[Matt] Yours is on the board. -Oh, my God. 491 00:16:57,567 --> 00:16:59,700 -It's not bad, Matty. -That's good. 492 00:16:59,867 --> 00:17:01,100 [Josh] Five minutes. 493 00:17:02,266 --> 00:17:04,500 [Matt] We're gonna put these bones back on the grill, 494 00:17:04,667 --> 00:17:06,100 get a nice little char on them, because that's gonna be 495 00:17:06,266 --> 00:17:08,266 the best part of this plate. -[Josh] Oh, baby. 496 00:17:08,433 --> 00:17:11,066 Those are some nice-looking chops, fellas, on both sides, 497 00:17:11,233 --> 00:17:12,233 I gotta tell you. 498 00:17:12,233 --> 00:17:14,400 [Bobby] OK, so the plate, I put the pork chop, 499 00:17:14,567 --> 00:17:17,700 I add the sweet potato taco, some of the avocado, 500 00:17:17,867 --> 00:17:19,567 a little bit of the Fresno hot sauce. 501 00:17:19,734 --> 00:17:23,300 It's game time. So I put my pile of slaw, I put the bone, 502 00:17:23,467 --> 00:17:25,266 and I take my pork chop slice and fan them out. 503 00:17:25,266 --> 00:17:27,166 Finish them with a little bit more of that glaze. 504 00:17:28,400 --> 00:17:30,567 Ten, nine, eight... 505 00:17:30,567 --> 00:17:32,967 [Matt] And then I garnish the dish with those crispy onions. 506 00:17:33,133 --> 00:17:34,467 [Bobby] Some fresh cilantro. 507 00:17:35,367 --> 00:17:37,467 -Done. -[crowd]...three, two, one. 508 00:17:38,767 --> 00:17:40,300 -[applause] -Now the pork chop is over. 509 00:17:41,700 --> 00:17:43,867 That's beautiful. Wow. 510 00:17:43,867 --> 00:17:47,000 [Bobby] Oh, Matt's dish is gorgeous, but my plate looks like 511 00:17:47,000 --> 00:17:49,266 classic Mesa grill. It's a good memory. 512 00:17:49,266 --> 00:17:51,100 That's one of the best battles I've ever seen here 513 00:17:51,100 --> 00:17:53,467 at "Beat Bobby Flay." -[Matt] I'm feeling really good. 514 00:17:53,467 --> 00:17:56,300 I put the best representation of that dish on the plate, 515 00:17:56,467 --> 00:17:58,467 so win, lose, or draw, I'm feeling really, really good 516 00:17:58,633 --> 00:17:59,900 about what I cooked today. 517 00:18:02,300 --> 00:18:04,800 Matt, Bobby, congratulations on the battle of the pork chop. 518 00:18:04,967 --> 00:18:06,800 Both dishes look absolutely phenomenal. 519 00:18:06,967 --> 00:18:09,567 And now, we'd like to introduce you to your judges. 520 00:18:09,567 --> 00:18:13,200 First up, chef and restaurateur Michael Lomonaco. 521 00:18:13,367 --> 00:18:17,100 Founder and host of "Mama Tanya's Kitchen," Mama Tanya. 522 00:18:18,166 --> 00:18:21,667 Chef and founder of Rye's Donuts and Mighty Quinn's 523 00:18:21,667 --> 00:18:23,900 Barbecue, Hugh Mangum. 524 00:18:26,367 --> 00:18:29,967 Judges, please try the first pork chop in front of you. 525 00:18:30,133 --> 00:18:31,100 [anticipatory music plays] 526 00:18:37,300 --> 00:18:42,800 This dish screams, "Enjoy me." The pork is nice and moist. 527 00:18:42,967 --> 00:18:44,100 I love the peach glaze. 528 00:18:44,100 --> 00:18:46,166 I could have used a little heat, though, 529 00:18:46,333 --> 00:18:47,567 to balance out the sweetness. 530 00:18:47,567 --> 00:18:49,100 But the little onion rings, they're so 531 00:18:49,266 --> 00:18:51,900 crispy and delicious. This was really a fun dish. 532 00:18:52,066 --> 00:18:55,667 I would have liked more acid in there, maybe a touch more salt. 533 00:18:55,667 --> 00:18:58,567 But this is some top-tier pork chop right here. 534 00:18:58,567 --> 00:18:59,800 She is showing out, girl. 535 00:18:59,967 --> 00:19:04,000 The bone, I thought that was a very smart plating choice. 536 00:19:04,000 --> 00:19:05,000 It was like a treat. 537 00:19:05,000 --> 00:19:07,467 This is a perfectly cooked pork chop. 538 00:19:07,467 --> 00:19:09,667 The sear, the char with the sweet, 539 00:19:09,667 --> 00:19:11,700 it's end-to-end perfect. Nice slaw. 540 00:19:11,867 --> 00:19:14,100 I agree with Michael, a little bit more heat. 541 00:19:14,100 --> 00:19:16,200 [Dylan] All right, judges, we'd love for you to try 542 00:19:16,367 --> 00:19:17,500 the second pork chop. 543 00:19:17,667 --> 00:19:19,100 [anticipatory music plays] 544 00:19:25,367 --> 00:19:26,500 [Michael] It's a great pork chop. 545 00:19:26,667 --> 00:19:29,467 It has some amazing symphony of spices. 546 00:19:29,633 --> 00:19:32,700 The flip side of that is I'm missing the sweetness 547 00:19:32,867 --> 00:19:34,567 of the pork for the heat. 548 00:19:34,567 --> 00:19:38,667 Soon as I bit into it, I was like, "Warming spices." 549 00:19:38,834 --> 00:19:42,667 After a while, that heat starts to build, and your girl started 550 00:19:42,834 --> 00:19:45,266 feeling warm, and it was a lot, OK? 551 00:19:45,266 --> 00:19:48,066 But it's a great dish, and sweet potatoes 552 00:19:48,233 --> 00:19:49,600 with this beautiful pork, 553 00:19:49,767 --> 00:19:51,767 it was nice, and it was beautifully presented. 554 00:19:51,767 --> 00:19:53,900 Another perfectly cooked pork chop. 555 00:19:54,066 --> 00:19:57,166 The onions, the avocado on the pork chop, great composed 556 00:19:57,333 --> 00:19:59,867 flavors, but the heat was overwhelming it a little bit. 557 00:19:59,867 --> 00:20:02,000 I thought the taco was sneaky good. 558 00:20:02,166 --> 00:20:03,400 All in all, a great dish. 559 00:20:03,567 --> 00:20:06,200 Judges, thank you very much for your comments. 560 00:20:06,367 --> 00:20:08,000 Time to vote. 561 00:20:08,166 --> 00:20:10,066 [Matt] If I don't beat Bobby Flay, I'm missing out on 562 00:20:10,233 --> 00:20:11,867 the chance to tell my son and my family 563 00:20:11,867 --> 00:20:15,700 that I took down the king, but I did a delicious dish. 564 00:20:15,867 --> 00:20:18,367 And the winner is... 565 00:20:18,367 --> 00:20:19,567 [suspenseful music builds] 566 00:20:21,767 --> 00:20:26,166 from Pig Beach BBQ, Chef Matt Abdoo! 567 00:20:26,166 --> 00:20:27,266 [audience cheers and applauds] 568 00:20:27,266 --> 00:20:28,367 -Congratulations. -Thank you, Chef. 569 00:20:28,367 --> 00:20:30,000 Oh, Bobby! We got him! 570 00:20:30,166 --> 00:20:31,400 I just beat Bobby Flay. 571 00:20:31,400 --> 00:20:34,100 The feelings that are going through me right now, trying to 572 00:20:34,266 --> 00:20:36,867 hold back the happy tears. Hey, Luke, guess what? 573 00:20:37,033 --> 00:20:38,600 What? You beat the final round? 574 00:20:38,767 --> 00:20:41,000 -I beat Bobby Flay! -[Luke] Yay! 575 00:20:41,000 --> 00:20:43,500 -I did it! -Just wait, Bobby. 576 00:20:43,667 --> 00:20:44,667 [playfully] Shut up. 577 00:20:46,767 --> 00:20:47,834 Holy cow! 578 00:20:47,834 --> 00:20:50,500 Hey, Bobby, don't ever underestimate the two of us. 579 00:20:50,667 --> 00:20:53,500 -We got you this time, pal. -The power of pork chops. 580 00:20:53,667 --> 00:20:56,367 I'm Matt Abdoo, and I just beat Bobby Flay. 581 00:20:56,367 --> 00:20:58,300 Luke, we did it! Woo!