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Welcome to Fire Masters .
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...where three chefs
will take on
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three blazing
culinary challenges.
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Give me fire, baby.
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Oh, that's spicy.
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Two will be eliminated,
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and the last chef standing
will go head-to-head
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against one
of our Fire Masters judge
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battling for the chance
to win $10,000...
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Delicious.
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...and to earn their place as
a Fire Masters champion.
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The skin is rubbery.
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Give me more acid.
Give us more flavor.
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-Speed...
-[judge] She's got it.
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-...skill...
-Let's do this.
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-...scorching competition.
-Oh, it's hot.
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This is Fire Masters.
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Three chefs think
that they can tame the flam
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and be the next
Fire Masters champion.
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Let's meet them.
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First up Steve Overlay
from Las Vegas, Nevada.
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I got a place called
Sin City Smokers Barbecue.
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I'm the owner, operator
and pit master.
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The first time
I cooked on a grill
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I knew I was hooked.
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I've been cooking
in the restaurant business
for about 40 years.
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What I do is a low and slow
wood-smoked barbecue.
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I've been
a competition barbecue guy
for a lot of years.
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I'm a trophy hunter
and I need another title.
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That's what I do. I win, baby.
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How you doing, chefs?
I hope you like
what I cook today.
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Next Xzherieh Norris
from Brooklyn, New York.
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I'm a private chef
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and I have a company
that I call Cheat Day.
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When you're ready
to cheat on your diet,
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I'm the company to call.
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The twist is that
most of the food does have
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a healthy aspect
such as grilling
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I have West African roots,
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so I specialize
in international comfort food.
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If I'm gonna win Fire Master
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I'm gonna have to put
my best foot forward
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and power through this.
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Hi, chefs.
I hope you're ready
to be blown away.
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And last, Ryan Zeidenberg
from Thornhill, Ontario.
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I'm so into grilling
and barbecuing meats,
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that's what I do for a living.
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I go to people's houses
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and actually cook
on the barbecue for them.
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If I win the $10,000,
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I'm putting it
towards my dream
of opening a restaurant.
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Ever since I was a kid
I've played high-level sport
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and I'm bringing
that competitive edge
to the arena today.
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I'm the next
Fire Masters champion
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because I have the drive
and the energy
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to beat the competition.
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All right, chefs.
Excited to show
you what I got.
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Chefs, welcome
to Fire Masters.
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Here's how it's
all going down.
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There will be three rounds
of competition.
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In the first two rounds,
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you'll be competing
against one another.
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And at the end
of each of these rounds,
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one of you will be going home.
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In the third and final round,
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the last chef standing
will go head-to-head
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against one
of our Fire Masters judges
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for the chance to win $10,000
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and the title of today's
Fire Masters champion.
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Here's who you'll need
to impress.
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Roger Mooking is
a globally inspired
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celebrity chef, author,
TV personality,
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and live fire cooking expert
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What's up, chefs? Make sure
you cook from your heart.
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Ray Lampe aka Dr. BBQ
has published nine cookbook
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and is a member
of the Barbecue Hall of Fame
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Welcome, chefs.
We're happy to have you here.
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Chef Andrea Nicholson
is chef/owner
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of Butchie's restaurant,
Banana's dessert shop,
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and the culinary event spac
Dish Play.
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Have a great time
in the arena today.
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Chefs, I hope you brought
your A game
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because we're about
to turn up the heat.
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In this first Wildfire Round,
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you'll each create
a signature dish
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that represents who you are
on a plate.
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You will each have
your own top-of-the-line
grill station
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and use
of our Fire Masters fire
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as well as access
to our fully stocked pantry
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Your dish will be judged
on three things:
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presentation, creativity
and, of course, taste.
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You've got 30 minutes
on the clock.
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And your time starts...
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now.
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-[Andrea] Let's go, guys.
-[Roger] Let's go!
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[Xzherieh]
I grabbed plantains.
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That's good.
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My signature dish is
a West African street food.
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-[crashing]
-Ooh!
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I'm making a suya skewe
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doused in a spicy
peanut mixture.
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And I've come up
with my own rendition of it
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so we have
two different proteins
that have to cook:
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prawns and rib eye.
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I'm just rubbing it
with some butter.
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Usually for suya
I would marinade my meats,
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but I don't have
enough time for that.
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[Ryan] First I grab the biso
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Bison striploin.
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Then I grab the gochujang
Korean chili paste
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and then the chickpeas.
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For my signature dish
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I'm making a grilled ancho
and cocoa-rubbed
bison striploin
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with gochujang-infused hummus.
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I want to transport
the judges on a journey
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to Canadian cuisine
with the bison,
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the Korean with the gochujan
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and Middle Eastern
with the hummus
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'cause I'm known for fusing
different cuisines together
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I combine ancho
and cocoa powder.
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I almost forgot
the cocoa powder.
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Flavors will complement
each other
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that you don't really know
would work well together
until you try it.
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Get a nice sear on it.
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[Steve] I grabbed
the rubber spatula
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and I'm trying
to cut up this pasteurized
American cheese.
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I'm working on some
mac and cheese sauce.
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The rubber spatula
to chop cheese up with,
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it wasn't working so good.
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I'm making a signature dish
from my restaurant,
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tournedos a la diablo
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with 5-cheese
"smackaroni" and cheese,
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'cause it's so cheesy
and so creamy
and so delicious.
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I call this dish
my 5-cheese smackaroni
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'cause when I bring this
I'm laying the smackdown.
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That's a wrestling term.
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I'm gonna pair that up
with a shishito pepper salad
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For some reason,
when you blister
and char shishito peppers
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it gives them
a really good flavor.
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Oh, yeah.
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So, I'm just cleaning these,
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but I'm gonna leave
the head on for extra flavor.
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Chef Xzherieh, beautiful
head-on prawns here.
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I'm seeing some plantains.
What's going on?
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-I'm making
a dish called suya.
-Okay.
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It's a West African dish.
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What's your biggest concern
in this round?
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-Just getting everything
done in time.
-[Dylan chuckling]
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I'm really looking forward
to seeing this dish.
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-Thank you.
-[Dylan] Thank you.
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[Xzherieh] I'm definitely
not shy to use
this Fire Masters arena
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I'm just gonna throw
these plantains
straight into the fire.
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Not cooking fast enough.
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Chef Steve, talk to me
about the signature dish
you're making.
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[Steve] I'm doing
the tournedos diablo
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with a 5-cheese
macaroni and cheese.
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Can you explain
tournedos diablo for me?
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tournedos are just
fancy little mini fillets.
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Diablo is spicy.
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Tournedos a beef.
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I'm not really
a fancy kind of cook,
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but I'm trying to win
some big money
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so I'm calling them tournedos.
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I grab blueberries to make
a chutney for the bison.
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But first I'm going
to start wrapping
the chickpeas...
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Tin foil.
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...for my gochujang hummus.
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-Chef Ryan, how you doing?
-Good. Thanks.
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So, what do you got
in the pack here?
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I've got chickpeas
that I'm gonna put
on the fire pit
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-just to heat up
and get a bit smoky.
-Okay.
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-[Dylan] Looking forward
to seeing this dish.
-[Ryan] Thank you.
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[Steve] I want the judges
to remember
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this beautiful red smoky
tomato salsa a la diablo.
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And I want it
to have some kick.
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Judges, the Wildfire Round
is underway.
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What are you seeing
from up here
on the judges' table?
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I'm slightly concerned
with Chef Steve
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because the meat has
not touched the grill.
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[Dylan] Steve is calling
this dish tournedos a diablo
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It's gonna be hot.
It's gonna be spicy.
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Chef Xzherieh is doing a suy
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I was kinda hoping
she was gonna cut
that thing up.
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You have to cut it
into smaller fabrications
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to cook it quicker.
So, we'll see.
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I'm really excited to try
her version of the suya.
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With my rib eye
and prawns cooking,
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it's time to get working
on my kale salad.
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Kale is pretty popular
with traditional
African dishes.
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I also think the judges
will really like it.
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First I'm gonna add
the gochujang
to start the hummus.
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Just by the smell of it
I could tell there was
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a smoky flavor
to those chickpeas.
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I've never had those kind of
flavor combinations together.
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Gochujang inside of hummus?
I'm intrigued.
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[Ray] I think the cocoa
on a bison steak sounds
really interesting to me.
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But does cocoa go
with gochujang
and blueberries?
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-We're gonna find out.
-[all laughing]
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Too much cream.
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[Steve]
My mac and cheese sauce,
it's too watery.
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00:07:54,208 --> 00:07:56,608
So I start putting
some sliced American cheese
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right on the hot macaroni.
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And, of course,
it's hot in the arena
and my cheese is melting.
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I'm having
a really booger of a time.
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And I'm just trying
to get it done.
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[Steve] This is harder
than I thought
it was going to be.
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00:08:14,828 --> 00:08:17,028
But I gotta get focused.
I gotta finish.
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It's called
getting her done, son.
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That looks better, baby.
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The mac and cheese sauce is
coming along real nice.
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00:08:25,539 --> 00:08:27,005
So, I go over
to the charcoal grill.
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I know I gotta get
these steaks on.
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00:08:31,812 --> 00:08:33,845
[Ryan] Six and a half minute
My steaks are done.
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00:08:33,947 --> 00:08:35,413
Just getting
these bison striploins off.
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I have to let it rest,
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and I wanna make
sherry vinaigrette
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for my microgreens salad.
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I need to add
a bit more acidity to it.
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[Xzherieh] Now it's time
to make the suya blend.
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Ground peanuts,
chilies and spices.
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It's perfect to sprinkle
on top of anything.
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Instead of hot sauce
in my bag,
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I keep suya in my bag.
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I grab the rib eye.
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I'm just gonna take it out,
let it rest a little.
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00:09:00,307 --> 00:09:02,674
while I put my suya mixtu
in the grill.
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00:09:02,676 --> 00:09:04,142
It's gonna bring the smoke.
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At this point,
everything's ready
except my steaks.
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How we doing, babies?
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And that clock is
ticking away.
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Oh, those look pretty good.
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Time to start plating.
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00:09:18,225 --> 00:09:19,824
Unfortunately,
I don't have time to make
the blueberry chutney
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and I hope this doesn't sen
me home.
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[Xzherieh] This rib eye,
I know I've got
to cut it down.
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Real suya is nice
thinly sliced pieces of meat.
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Now I'm just gonna be
skewering...
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-On the skewer.
-Oh, she is gonna skewer it.
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00:09:32,606 --> 00:09:34,806
...so they can finish cooking
on the grill.
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00:09:35,576 --> 00:09:36,741
[Andrea] Run.
241
00:09:38,045 --> 00:09:39,744
[Xzherieh] This is
surf and turf on a skewer
242
00:09:39,780 --> 00:09:41,713
and it is going
into the fire pit.
243
00:09:41,715 --> 00:09:43,148
She's got it. She's got it.
244
00:09:45,052 --> 00:09:47,319
Chefs, two minutes left.
This is it.
245
00:09:47,321 --> 00:09:48,753
[Andrea] Come on, guys.
246
00:09:48,855 --> 00:09:50,322
[Steve] Put the steaks
on the plate,
247
00:09:50,324 --> 00:09:53,525
I crumble up
some cheese crackers to put
on the top of the macaroni.
248
00:09:53,527 --> 00:09:54,659
Now I'm getting excited.
249
00:09:55,929 --> 00:09:57,562
There's only a minute left.
250
00:09:57,664 --> 00:09:59,331
This is a race against time
251
00:10:00,033 --> 00:10:01,299
Steak can be served rare,
252
00:10:01,301 --> 00:10:02,734
but prawns can't be raw.
253
00:10:02,836 --> 00:10:05,036
Come on, prawns. Let's go.
254
00:10:05,138 --> 00:10:06,938
This meat has to get
.on the plate now.
255
00:10:06,940 --> 00:10:11,142
Then I realize, "Where's
my suya mixture?"
256
00:10:11,244 --> 00:10:12,243
In the charcoal grill.
257
00:10:14,014 --> 00:10:16,615
[Dylan and judges]
Ten, nine, eight,
258
00:10:16,617 --> 00:10:20,118
seven, six, five,
259
00:10:20,120 --> 00:10:24,689
four, three, two, one.
260
00:10:24,691 --> 00:10:25,957
[Dylan] Time's up, chefs.
261
00:10:29,229 --> 00:10:30,462
Whew.
262
00:10:30,530 --> 00:10:31,997
I almost thought
I wasn't gonna make it,
263
00:10:31,999 --> 00:10:35,333
but I'm most proud of gettin
everything on that plate.
264
00:10:35,435 --> 00:10:36,901
[Steve] I think the judges
are gonna love this dish
265
00:10:36,903 --> 00:10:38,737
because it's creamy,
it's spicy
266
00:10:38,805 --> 00:10:39,938
and it's got crunch.
267
00:10:41,508 --> 00:10:42,941
I'm most worried
about not putting
268
00:10:42,943 --> 00:10:44,809
that blueberry chutney
on the dish.
269
00:10:51,918 --> 00:10:53,151
Chef Steve, please tell us
what you made
270
00:10:53,220 --> 00:10:54,252
for the judges in this round.
271
00:10:54,354 --> 00:10:55,754
All right. Well,
what we've got here is
272
00:10:55,855 --> 00:10:57,622
char-grilled beef tournedos
273
00:10:57,624 --> 00:10:59,724
a little salad
of charred shishito peppers
274
00:10:59,726 --> 00:11:02,927
and then my signature 5-cheese
smackaroni and cheese.
275
00:11:02,929 --> 00:11:05,397
Chef Steve, this looks
like my kind of plate.
276
00:11:05,399 --> 00:11:06,531
Big pieces of beef.
277
00:11:06,533 --> 00:11:08,433
Salad's not very big.
I like that.
278
00:11:08,535 --> 00:11:10,535
And a nice sauce
to go with it.
279
00:11:19,212 --> 00:11:22,147
Chef Steve, the steak is
cooked to perfection.
280
00:11:22,215 --> 00:11:23,248
-Thank you, chef.
-Yeah.
281
00:11:23,349 --> 00:11:25,316
You promised a diablo sauce,
282
00:11:25,318 --> 00:11:27,152
but I don't get a lot of heat.
283
00:11:27,220 --> 00:11:28,353
Okay.
284
00:11:28,422 --> 00:11:30,021
You said it's a 5-cheese
mac and cheese.
285
00:11:30,023 --> 00:11:31,756
Don't know that I got
all five of them in there.
286
00:11:31,858 --> 00:11:33,224
It's very creamy,
287
00:11:33,226 --> 00:11:36,728
but I'm getting
this processed cheese flavor
predominantly.
288
00:11:36,730 --> 00:11:38,930
Your diablo sauce,
I quite enjoyed it.
289
00:11:38,932 --> 00:11:41,733
But I got more
of your smackaroni
in the sauce
290
00:11:41,802 --> 00:11:43,334
than I did in the macaroni.
291
00:11:43,403 --> 00:11:44,536
Way too processed.
292
00:11:44,604 --> 00:11:45,937
However, the crackers
on the top
293
00:11:46,039 --> 00:11:47,639
added a great
textural component.
294
00:11:47,741 --> 00:11:49,607
-Thank you very much, chef.
-Thank you.
295
00:11:49,609 --> 00:11:52,610
Chef Roger said my steak was
cooked perfectly.
296
00:11:52,612 --> 00:11:54,713
And I knew he was a wise guy.
I agree with him.
297
00:11:57,317 --> 00:11:59,551
Chef Xzherieh, please tell us
what you made for the judges.
298
00:11:59,652 --> 00:12:01,219
[Xzherieh] I made
a surf and turf suya
299
00:12:01,221 --> 00:12:03,321
with charred kale salad
300
00:12:03,323 --> 00:12:05,156
and roasted plantains.
301
00:12:05,258 --> 00:12:07,826
The outer skin of it,
that's actually not meant
to be eaten.
302
00:12:07,828 --> 00:12:09,360
You can scoop it out.
303
00:12:09,362 --> 00:12:11,730
Chef Xzherieh, I love
the fact that you threw them
right in the fire.
304
00:12:11,732 --> 00:12:13,364
You're brave
in the Fire Masters arena.
305
00:12:13,400 --> 00:12:15,800
These burnt bits on the plate,
are those peanuts?
306
00:12:15,802 --> 00:12:18,103
[Xzherieh] Those are peanuts.
It did go a little far,
307
00:12:18,105 --> 00:12:21,406
but the suya dish,
it's pretty essential
to have that spice mix
308
00:12:21,408 --> 00:12:22,741
so I wanted you guys
to at least try it.
309
00:12:22,809 --> 00:12:24,275
I'm excited to try it.
310
00:12:29,516 --> 00:12:32,217
Chef Xzherieh,
it's a little charred
but I did the suya.
311
00:12:32,219 --> 00:12:34,652
The seasoning was nice,
but this piece of rib eye
312
00:12:34,754 --> 00:12:36,921
that's pretty much blue raw.
313
00:12:36,923 --> 00:12:39,357
The shrimp heads,
I don't know
if they're cooked enough.
314
00:12:39,426 --> 00:12:41,159
And I bet if you had
another half hour,
315
00:12:41,261 --> 00:12:42,893
we'd really have enjoyed it.
316
00:12:42,895 --> 00:12:46,131
You added
the traditional accompaniments
with the suya , the kale sal,
317
00:12:46,133 --> 00:12:49,033
but I don't really believe
that you made suya.
318
00:12:49,135 --> 00:12:50,935
-Okay.
-You know, you should have
cut your beef,
319
00:12:51,037 --> 00:12:53,204
marinated it, let it cook
all the way through.
320
00:12:53,206 --> 00:12:55,406
But the plantain,
that's cooked perfectly.
321
00:12:56,143 --> 00:12:57,342
I'll take pride
in the plantain.
322
00:12:57,443 --> 00:13:00,011
-I'd eat that all day.
-Okay. Thank you.
323
00:13:00,013 --> 00:13:02,514
[Xzherieh] I didn't think
I had the time
to marinade my meat.
324
00:13:02,516 --> 00:13:04,949
The next round
I'm gonna knock it
out of the park.
325
00:13:07,420 --> 00:13:09,420
Chef Ryan, please tell us
about your signature dish.
326
00:13:09,422 --> 00:13:13,224
[Ryan] I've made
grilled ancho and cocoa-rubbed
bison striploin,
327
00:13:13,226 --> 00:13:16,327
with gochujang-infused hummu
and a microgreens salad.
328
00:13:16,329 --> 00:13:18,630
Chef Ryan, I mean,
your plate looks nice.
329
00:13:18,632 --> 00:13:19,731
It looks simple,
330
00:13:19,733 --> 00:13:22,200
but my expectation is
if it's that simple,
331
00:13:22,202 --> 00:13:24,302
it's gotta blow
my mind in flavor.
332
00:13:24,304 --> 00:13:25,804
-Right?
-Agree.
333
00:13:32,012 --> 00:13:34,145
Chef Ryan, well,
it looked pretty simple,
334
00:13:34,247 --> 00:13:36,414
but there's
a beautiful bison steak.
335
00:13:36,416 --> 00:13:38,349
Interesting rub on it.
A lot of flavor there.
336
00:13:38,418 --> 00:13:40,318
That's exactly how
I would like it cooked.
337
00:13:40,320 --> 00:13:43,521
Just a little extra salt
on that bison
would have been good.
338
00:13:43,523 --> 00:13:45,857
The gochujang hummus,
I've never tried that before.
339
00:13:45,926 --> 00:13:47,525
I'll probably steal that one.
340
00:13:47,527 --> 00:13:49,460
Feels like it's missing
something though.
341
00:13:49,496 --> 00:13:52,063
There was intended to be
a blueberry chutney.
342
00:13:52,165 --> 00:13:54,899
I think that you relied
too much on the gochujang
343
00:13:54,901 --> 00:13:56,701
to take that hummus
all the way through.
344
00:13:56,703 --> 00:13:57,802
You know what you're missing?
345
00:13:58,638 --> 00:13:59,804
Lemon.
346
00:13:59,806 --> 00:14:01,039
And raw garlic.
347
00:14:01,041 --> 00:14:03,808
Those traditional flavors
that make a hummus zing.
348
00:14:03,810 --> 00:14:05,777
So, give me more acid.
349
00:14:05,779 --> 00:14:07,111
Give us more flavor.
350
00:14:07,113 --> 00:14:08,213
I will. Thank you.
351
00:14:08,215 --> 00:14:09,180
Thank you, chef.
352
00:14:09,182 --> 00:14:11,115
And thank you, chefs.
353
00:14:11,117 --> 00:14:12,951
Let's give the judges
a couple minutes to discuss
354
00:14:12,953 --> 00:14:14,385
and we'll call you back
when we're ready.
355
00:14:16,156 --> 00:14:18,723
There's way more
that the judges
haven't seen of me
356
00:14:18,725 --> 00:14:19,924
and I wanna bring
that flavor to them.
357
00:14:24,331 --> 00:14:26,931
Judges, the Wildfire Round
is complete.
358
00:14:26,933 --> 00:14:28,533
Let's talk about Chef Steve
359
00:14:28,602 --> 00:14:30,501
and his tenderloin
and macaroni dish.
360
00:14:30,503 --> 00:14:32,403
The tournedos was a cool idea
361
00:14:32,405 --> 00:14:33,605
and he cooked them perfectly.
362
00:14:33,607 --> 00:14:35,039
The mac and cheese,
363
00:14:35,141 --> 00:14:38,076
I don't think there was enou
richness coming from dairy.
364
00:14:38,078 --> 00:14:39,644
It came from processed oil.
365
00:14:39,713 --> 00:14:41,346
You're here
in Fire Masters pantry.
366
00:14:41,414 --> 00:14:43,648
We got a lot of good cheese.
[chuckles]
367
00:14:43,717 --> 00:14:46,150
Let's talk about Chef Xzherieh
and her dish.
368
00:14:46,219 --> 00:14:47,819
[Roger] I really loved
the plantain.
369
00:14:47,821 --> 00:14:49,354
It was roasted perfectly.
370
00:14:49,422 --> 00:14:50,822
[Andrea] But the peanuts...
371
00:14:50,824 --> 00:14:52,323
Gosh, how do you let
that get burned?
372
00:14:52,325 --> 00:14:54,325
That was the key thing
on the plate.
373
00:14:54,327 --> 00:14:56,427
Putting that big beef roast
on the smoker,
374
00:14:56,429 --> 00:14:58,229
I had one piece
that was flat-out raw.
375
00:14:58,231 --> 00:15:00,298
My spot prawn was perfect.
376
00:15:00,300 --> 00:15:02,934
Let's talk about Chef Ryan
and his bison dish.
377
00:15:02,936 --> 00:15:05,103
The doneness of the steak
was perfect.
378
00:15:05,105 --> 00:15:07,105
The ancho was
a great choice for the bison.
379
00:15:07,107 --> 00:15:08,706
Andrea mentioned the lemon.
380
00:15:08,708 --> 00:15:10,408
For sure it would have helped
that whole dish.
381
00:15:10,410 --> 00:15:13,244
And, of course, there's
missing blueberry chutney.
382
00:15:13,313 --> 00:15:15,179
[Andrea] Maybe that little bit
of acidity in a blueberry
383
00:15:15,181 --> 00:15:17,415
would have just elevated
the dish a bit.
384
00:15:17,417 --> 00:15:19,684
Well, judges,
some bold flavors
in this round,
385
00:15:19,686 --> 00:15:21,419
but also some missteps.
386
00:15:21,421 --> 00:15:23,054
Two of these chefs must go on.
387
00:15:23,156 --> 00:15:24,856
Have you made your decision?
388
00:15:24,925 --> 00:15:26,124
-Yeah, we have.
-[Roger and Andrea] Yes.
389
00:15:26,826 --> 00:15:28,359
Let's call the chefs back in.
390
00:15:34,734 --> 00:15:37,335
Chefs, in this Wildfire Round,
391
00:15:37,437 --> 00:15:39,304
you were asked
to create a signature dish
392
00:15:39,306 --> 00:15:42,707
that showcases
who you are as a chef.
393
00:15:42,709 --> 00:15:46,144
Judges, whose signature dish
was the best in this round?
394
00:15:46,245 --> 00:15:48,446
The chef
with the best dish is...
395
00:15:51,985 --> 00:15:54,052
Chef Ryan.
396
00:15:54,153 --> 00:15:56,521
-[Roger] Congratulations.
-[judges applauding]
397
00:15:56,523 --> 00:15:58,222
Congratulations, Chef Ryan.
398
00:15:58,224 --> 00:16:00,458
You will have an advantage
heading into the next round.
399
00:16:01,728 --> 00:16:05,129
Judges, it's down
to Chef Steve
and Chef Xzherieh.
400
00:16:05,131 --> 00:16:06,898
Who will you be sending home?
401
00:16:06,900 --> 00:16:09,300
The chef who will be going
home is...
402
00:16:18,044 --> 00:16:20,211
Judges, it's down
to Chef Steve
403
00:16:20,213 --> 00:16:21,813
with his char-grilled
beef tournedos
404
00:16:21,815 --> 00:16:23,314
and smackaroni and cheese.
405
00:16:23,316 --> 00:16:24,816
And Chef Xzherieh
406
00:16:24,818 --> 00:16:26,351
with her surf and turf sa
407
00:16:26,452 --> 00:16:27,919
and charred kale salad.
408
00:16:27,921 --> 00:16:30,121
Who will you be sending home?
409
00:16:30,123 --> 00:16:32,423
The chef who will be going
home is...
410
00:16:35,862 --> 00:16:36,961
Chef Xzherieh.
411
00:16:38,398 --> 00:16:40,064
Chef Xzherieh,
I'm sorry to say
412
00:16:40,066 --> 00:16:42,200
you've been eliminated
from the competition.
413
00:16:42,202 --> 00:16:44,435
It's time to leave
the Fire Masters arena.
414
00:16:44,504 --> 00:16:46,037
Thank you, judges,
for the opportunity.
415
00:16:47,807 --> 00:16:49,607
[Xzherieh] I put
myself on the plate.
416
00:16:49,609 --> 00:16:50,942
I just wish
that I did it better.
417
00:16:55,815 --> 00:16:59,117
Chefs, welcome
to the Crossfire Round.
418
00:16:59,119 --> 00:17:01,252
This round is
a head-to-head battle
419
00:17:01,321 --> 00:17:04,522
where you'll both be cooking
with the same protein.
420
00:17:04,524 --> 00:17:05,556
Ready to see what's inside?
421
00:17:05,658 --> 00:17:07,125
-Absolutely.
-Oh, yeah.
422
00:17:07,127 --> 00:17:08,826
You'll be cooking with...
423
00:17:11,364 --> 00:17:12,363
turkey breast.
424
00:17:12,465 --> 00:17:13,498
Yes!
425
00:17:13,500 --> 00:17:14,499
I'm stoked
426
00:17:14,501 --> 00:17:16,100
'cause I'm real comfortable
cooking turkey.
427
00:17:16,102 --> 00:17:19,037
Each of you must create
a turkey breast dish
428
00:17:19,039 --> 00:17:21,105
that highlights
a different ingredient.
429
00:17:21,808 --> 00:17:23,074
Chef Ryan...
430
00:17:23,076 --> 00:17:25,043
As the winner
of the first round,
431
00:17:25,144 --> 00:17:27,311
you get to decide
whether you'd like to include
432
00:17:27,313 --> 00:17:28,946
maple syrup in your dish,
433
00:17:29,048 --> 00:17:31,716
or if you'd like to pass
that off to Chef Steve
434
00:17:31,718 --> 00:17:34,318
and take a chance
with what's under the crate
435
00:17:34,320 --> 00:17:35,853
I wanna see
what's under that crate.
436
00:17:35,955 --> 00:17:37,121
I was kind of hoping
you'd say that.
437
00:17:38,558 --> 00:17:39,657
Okay, Chef Ryan.
438
00:17:39,726 --> 00:17:41,659
Then you'll be cooking with...
439
00:17:43,229 --> 00:17:44,262
coffee.
440
00:17:44,330 --> 00:17:45,329
Ooh!
441
00:17:46,032 --> 00:17:47,198
I'm happy for that.
442
00:17:47,200 --> 00:17:50,435
And Chef Steve,
you'll be cooking
with maple syrup.
443
00:17:50,536 --> 00:17:51,803
I can do that.
444
00:17:51,805 --> 00:17:55,206
You've got 30 minutes
back on the clock.
445
00:17:55,208 --> 00:17:57,008
And your time starts...
446
00:17:58,611 --> 00:18:00,011
-now.
-[Andrea] Let's go, guys!
447
00:18:00,013 --> 00:18:01,512
-All right. Let's go, chefs.
-Let's go.
448
00:18:02,949 --> 00:18:04,949
[Steve] I'm very happy
that I got the maple syrup
449
00:18:04,951 --> 00:18:06,350
instead of the coffee.
450
00:18:06,352 --> 00:18:08,619
Maple syrup is
a very popular ingredient
in the barbecue world.
451
00:18:08,621 --> 00:18:10,455
It's sweet. It's got
caramelization to it.
452
00:18:10,556 --> 00:18:13,357
It goes well with things
like bacon, like nectarines,
453
00:18:13,459 --> 00:18:14,859
like turkey. Oh, yeah.
454
00:18:14,961 --> 00:18:16,059
I grab some bourbon.
455
00:18:16,061 --> 00:18:17,828
Pour some maple syrup
and some bourbon.
456
00:18:17,830 --> 00:18:20,465
I'm gonna let those reduce
and caramelize up and get
a nice flavor going.
457
00:18:20,533 --> 00:18:21,632
Whew, that's hot, baby.
458
00:18:21,634 --> 00:18:25,636
I'm making maple syrup-glazed
smoked turkey breast.
459
00:18:25,738 --> 00:18:27,305
Chef Steve,
when that barrel opened up
460
00:18:27,307 --> 00:18:28,773
and you saw turkey,
how were you feeling?
461
00:18:28,775 --> 00:18:30,708
I've won some competitions
with smoked turkey,
462
00:18:30,710 --> 00:18:33,010
so here I'm gonna throw
some smoke chips in there.
463
00:18:34,047 --> 00:18:34,745
Okay.
464
00:18:34,847 --> 00:18:36,314
-Sorry, got to go.
-Go ahead.
465
00:18:36,316 --> 00:18:37,215
I need to make a spice rub.
466
00:18:37,217 --> 00:18:38,549
A little bit of cumin.
467
00:18:38,618 --> 00:18:39,583
In this second round,
468
00:18:39,685 --> 00:18:41,152
I've gotta focus
more on seasoning.
469
00:18:41,254 --> 00:18:43,254
Some cumin,
black pepper, garlic.
470
00:18:43,957 --> 00:18:45,156
Ooh, that was a lot, Steve.
471
00:18:47,460 --> 00:18:48,759
Blender for the coffee.
472
00:18:48,861 --> 00:18:50,128
I'm a very competitive person.
473
00:18:50,130 --> 00:18:51,229
I grab my coffee...
474
00:18:52,132 --> 00:18:53,264
Let's do this.
475
00:18:53,266 --> 00:18:54,599
I'm gonna start making
the rub for my turkey.
476
00:18:54,601 --> 00:18:55,700
I wanna keep it very simple.
477
00:18:55,702 --> 00:18:56,801
Coffee and salt.
478
00:18:56,803 --> 00:18:57,835
Salt.
479
00:18:57,937 --> 00:18:58,969
For the Crossfire Round,
480
00:18:59,005 --> 00:19:00,771
I'm making smoked
coffee-rubbed turkey
481
00:19:00,773 --> 00:19:01,939
with parsnip puree.
482
00:19:02,008 --> 00:19:03,207
For the coffee I want
to use it two ways.
483
00:19:03,209 --> 00:19:04,308
In the rub...
484
00:19:04,310 --> 00:19:05,343
Let that smoke get in there.
485
00:19:05,411 --> 00:19:07,712
...and then
in the parsnip puree.
486
00:19:07,714 --> 00:19:10,114
Chef Ryan,
you took the risk to see
what was under the crate.
487
00:19:10,116 --> 00:19:11,816
How'd you feel
about the ingredient you got?
488
00:19:11,818 --> 00:19:12,817
Love working with coffee.
489
00:19:12,819 --> 00:19:14,952
Haven't done it
with turkey breast before.
490
00:19:14,954 --> 00:19:16,721
What are you looking to prove
to the judges
491
00:19:16,723 --> 00:19:17,855
after what they said
in the first?
492
00:19:17,924 --> 00:19:19,957
I wanna add more salt
and more acidity.
493
00:19:20,059 --> 00:19:21,792
-I'll leave you to it.
-Thank you.
494
00:19:21,794 --> 00:19:23,127
For the parsnip puree,
495
00:19:23,129 --> 00:19:25,129
I'm adding in some cream,
some thyme,
496
00:19:25,131 --> 00:19:26,363
and adding some salt.
497
00:19:28,601 --> 00:19:31,102
All right, judges.
Nobody up here wants
dry turkey.
498
00:19:31,104 --> 00:19:32,603
What are some of the tricks
these chefs can do
499
00:19:32,605 --> 00:19:33,804
to incorporate moisture?
500
00:19:33,806 --> 00:19:35,406
Butter, fat...
501
00:19:35,408 --> 00:19:37,041
-More fat.
-[chuckling] More fat.
502
00:19:37,043 --> 00:19:39,544
-No excuse for dry turkey
in this round.
-Sauce it up.
503
00:19:40,947 --> 00:19:42,413
A little duck fat right there.
504
00:19:42,415 --> 00:19:43,781
The pan's hot
505
00:19:43,783 --> 00:19:45,950
and I gotta get a nice
seasoned crisp on this turke
506
00:19:45,952 --> 00:19:47,618
A good cast iron will
never let you down.
507
00:19:48,922 --> 00:19:51,322
Next thing I do is I get
some nectarines and split th
508
00:19:51,324 --> 00:19:52,957
and get them on the grill
to get a nice char on them.
509
00:19:52,959 --> 00:19:54,058
Ooh, these are juicy.
510
00:19:54,127 --> 00:19:56,060
They're gonna go
in that maple syrup glaze.
511
00:19:56,062 --> 00:19:57,728
I'm gonna have
some nice caramelization.
512
00:19:57,730 --> 00:19:58,896
The sugar's gonna come out.
513
00:19:58,898 --> 00:20:00,264
Oh, it's hot.
514
00:20:00,266 --> 00:20:02,200
It's all gonna cook down
and make a little love
in that pan
515
00:20:02,202 --> 00:20:03,501
until it's perfect.
516
00:20:03,503 --> 00:20:04,702
Ryan, I don't smell
any coffee cooking yet.
517
00:20:04,704 --> 00:20:06,304
-[Ryan chuckling]
-I might need a pick-me u-.
518
00:20:07,407 --> 00:20:09,607
I'm gonna switch those over
to the lower heat.
519
00:20:09,609 --> 00:20:12,410
Turkey is tricky because
it's super easy to overcook
520
00:20:12,412 --> 00:20:14,312
We've all had
a dry turkey dinner.
521
00:20:14,314 --> 00:20:16,747
I have to make sure
this bird is cooked perfectl
522
00:20:16,816 --> 00:20:17,949
I'm just gonna leave
it in there.
523
00:20:19,953 --> 00:20:21,519
Throwing my garlic scapes
in here.
524
00:20:21,521 --> 00:20:23,955
I'm gonna start working
on my garlic scape
chimichurri.
525
00:20:24,023 --> 00:20:25,623
Chilies, olive oil.
526
00:20:25,625 --> 00:20:27,792
I want this chimichurri
to counteract that sweetnes
527
00:20:27,794 --> 00:20:28,826
from the parsnip puree.
528
00:20:28,828 --> 00:20:29,927
Red wine vinegar.
529
00:20:29,929 --> 00:20:31,094
Cilantro.
530
00:20:32,732 --> 00:20:35,800
Chef Ryan, he's making
a garlic scape chimichurri.
531
00:20:35,802 --> 00:20:37,201
And when you think
about coffee,
532
00:20:37,203 --> 00:20:39,437
do you really think
about a garlicky sauce?
533
00:20:39,505 --> 00:20:40,504
Not so much.
534
00:20:43,476 --> 00:20:45,710
'Cause everything's better
with bacon, right?
535
00:20:45,712 --> 00:20:48,246
Chop it up nice and thick
because I don't wanna burn it
536
00:20:48,314 --> 00:20:49,714
like thin-sliced bacon.
537
00:20:49,716 --> 00:20:51,015
In your fire, baby.
538
00:20:51,017 --> 00:20:53,217
Chef Steve has
brilliantly used bacon
539
00:20:53,219 --> 00:20:56,053
because bacon can add
extra fat.
540
00:20:56,155 --> 00:20:57,421
Now I gotta get
my green beans going.
541
00:20:57,423 --> 00:20:58,656
I throw them
in the blanch water
542
00:20:58,725 --> 00:21:00,191
and just get a little color
to the plate.
543
00:21:00,193 --> 00:21:02,126
It's all gonna come togethe
and be beautiful.
544
00:21:02,128 --> 00:21:03,728
I turn around
and open up the grill...
545
00:21:03,730 --> 00:21:05,730
Oh, geez.
That's not good.
546
00:21:05,732 --> 00:21:06,731
Criminy!
547
00:21:06,733 --> 00:21:08,032
I'm burning the syrup.
548
00:21:08,034 --> 00:21:09,634
That baby is hot.
549
00:21:09,702 --> 00:21:12,303
Only half the pan's
kind of burnt
so I try to pour it...
550
00:21:12,305 --> 00:21:13,337
Not working.
551
00:21:13,339 --> 00:21:14,338
Too much. Oh!
552
00:21:15,341 --> 00:21:16,107
So, I gotta start over.
553
00:21:17,076 --> 00:21:18,208
Start again.
554
00:21:18,211 --> 00:21:20,344
Chef Steve just burnt
his maple syrup reduction.
555
00:21:20,446 --> 00:21:22,613
He's rapidly running
out of time to make
another sauce.
556
00:21:22,615 --> 00:21:23,914
Got focused
on something else.
557
00:21:26,052 --> 00:21:27,318
Chefs, 10 minutes left.
558
00:21:28,621 --> 00:21:30,154
[Ryan] I'm happy
with the cook.
559
00:21:30,156 --> 00:21:33,557
In a pot I'm throwing
in sliced chili peppers
and red wine vinegar.
560
00:21:33,626 --> 00:21:35,359
I'm making
some pickled chili peppers
561
00:21:35,428 --> 00:21:37,161
to bring some acidity
to the dish.
562
00:21:38,264 --> 00:21:40,598
I gotta get the parsnips off
and make the puree.
563
00:21:40,600 --> 00:21:43,601
I don't know if these parsnips
are fully cooked.
564
00:21:43,603 --> 00:21:45,036
I need this texture
to be creamy
565
00:21:45,038 --> 00:21:46,437
and it's not right now.
566
00:21:48,041 --> 00:21:50,107
I just gotta keep
this thing going
and keep blending.
567
00:21:51,244 --> 00:21:53,044
-[Roger] Let's go!
-[Andrea] Come on, guys.
Let's go.
568
00:21:53,145 --> 00:21:54,078
[Ray] Plate it up.
569
00:21:54,080 --> 00:21:55,613
Let's see what
your bacon looks like
570
00:21:55,615 --> 00:21:56,914
'cause that could be on fire.
571
00:21:56,916 --> 00:21:58,516
I'm ready to start plating.
572
00:21:58,518 --> 00:22:01,519
I go over and cherry-pick
out some nice pieces of bacon.
573
00:22:01,521 --> 00:22:02,953
You gotta pull
this together, big boy.
574
00:22:02,955 --> 00:22:04,655
And then I'm ready
to start slicing turkey.
575
00:22:05,625 --> 00:22:07,725
Chefs, two minutes left.
576
00:22:07,727 --> 00:22:09,126
Time to get some food
on the plate.
577
00:22:09,128 --> 00:22:10,828
I start to plate
the parsnip puree...
578
00:22:10,830 --> 00:22:11,962
I forgot to put the coffee in.
579
00:22:15,802 --> 00:22:17,802
[Dylan and judges] 10, nine,
580
00:22:17,804 --> 00:22:20,604
eight, seven, six,
581
00:22:20,606 --> 00:22:24,041
five, four, three,
582
00:22:24,143 --> 00:22:25,509
two, one.
583
00:22:25,511 --> 00:22:27,812
-[Dylan] Time's up, chefs.
-[Andrea] Whoo!
584
00:22:29,615 --> 00:22:32,316
[Ryan] I missed putting
those pickled chilis on top
585
00:22:32,318 --> 00:22:34,251
But I do still think
I have the winning dish.
586
00:22:35,822 --> 00:22:37,722
[Steve] My turkey breast loo
really good.
587
00:22:37,724 --> 00:22:39,657
I hope that it's good enough
to beat the guy next to me.
588
00:22:48,101 --> 00:22:49,934
Chef Steve, please tell
us what you made
589
00:22:50,035 --> 00:22:51,802
using turkey breast
and maple syrup.
590
00:22:52,305 --> 00:22:53,738
Well, today I made
591
00:22:53,806 --> 00:22:56,207
a maple syrup-glazed
smoked turkey breast
592
00:22:56,209 --> 00:22:57,608
with some grilled nectarine
593
00:22:57,610 --> 00:22:59,110
and a little bit
of charred bacon
594
00:22:59,112 --> 00:23:00,911
and some green beans.
595
00:23:00,913 --> 00:23:03,814
Chef Steve, the turkey,
you put some spices on it.
596
00:23:03,816 --> 00:23:06,016
I can see it. I can smell it.
597
00:23:06,018 --> 00:23:07,752
And there's enough sauce
on that plate
598
00:23:07,820 --> 00:23:10,821
that will help to add
juiciness to this turkey.
599
00:23:10,823 --> 00:23:11,822
Hope I don't let you down.
600
00:23:17,663 --> 00:23:19,964
Chef Steve,
the green beans are nice
601
00:23:19,966 --> 00:23:22,032
and that whole
maple syrup reduction.
602
00:23:22,101 --> 00:23:24,602
Turkey's cooked
nicely I think.
603
00:23:24,604 --> 00:23:26,804
The skin is rubbery.
604
00:23:26,806 --> 00:23:28,606
Didn't get crispy
like we might hope.
605
00:23:30,343 --> 00:23:32,743
Chef Steve, I love
the nectarines.
606
00:23:32,845 --> 00:23:35,546
They paired so well
with the salty bacon.
607
00:23:35,614 --> 00:23:37,715
And then the spice
that you put
on the turkey breast,
608
00:23:37,717 --> 00:23:40,751
if you would have just hit
it on the infrared barbecue
to crisp it up,
609
00:23:40,853 --> 00:23:42,820
this would have been
a 10 out of 10.
610
00:23:42,822 --> 00:23:45,356
-Thank you very much, chef.
-Thank you.
611
00:23:45,425 --> 00:23:47,124
Turkey skin is thicker
than chicken skin,
612
00:23:47,126 --> 00:23:49,026
so it's
a little more difficult
to make it crispy.
613
00:23:53,433 --> 00:23:55,499
Chef Ryan, please tell
us what you cooked
614
00:23:55,501 --> 00:23:57,435
using turkey breast
and coffee.
615
00:23:57,536 --> 00:23:58,602
So, today for you
I have prepared
616
00:23:58,604 --> 00:24:00,304
smoked coffee-rubbed turkey
617
00:24:00,306 --> 00:24:02,840
with a coffee-infused
parsnip puree
618
00:24:02,909 --> 00:24:05,042
and a garlic scape
chimichurri.
619
00:24:05,144 --> 00:24:08,913
Chef Ryan, looks like
a nice coffee-roasted crust
on that turkey,
620
00:24:08,915 --> 00:24:10,314
so I'm really liking
that a lot.
621
00:24:10,316 --> 00:24:13,417
I'm a little concerned
about those big chunks of...
622
00:24:13,419 --> 00:24:15,653
-[Ray] Is that
the coffee beans in there?
-[Ryan] That's the coffee.
623
00:24:15,721 --> 00:24:17,121
I guess
they didn't grind enough.
624
00:24:17,123 --> 00:24:18,656
Sometimes them coffee beans
will soften up,
625
00:24:18,757 --> 00:24:19,857
so maybe you'll be
okay with that.
626
00:24:26,532 --> 00:24:29,033
I like that there is
a texture on the turkey.
627
00:24:29,101 --> 00:24:33,504
but the coffee is
way too big grind
for the turkey.
628
00:24:33,506 --> 00:24:34,839
It's like I'm eating
a coffee bean.
629
00:24:35,708 --> 00:24:38,108
The parsnip puree is creamy.
630
00:24:38,110 --> 00:24:41,712
However, the big chunks
of coffee beans inside of it
is a little bit off-putting.
631
00:24:42,415 --> 00:24:43,547
The chimichurri.
632
00:24:43,549 --> 00:24:45,616
You didn't make
your traditional chimichurri.
633
00:24:45,618 --> 00:24:47,117
You grabbed garlic scape.
634
00:24:47,119 --> 00:24:49,854
So there is definitely
a flavor of garlic
635
00:24:49,922 --> 00:24:51,522
that is still very much
in my mouth.
636
00:24:51,524 --> 00:24:54,425
-I know I asked you for garlic
in the first round.
-Yeah.
637
00:24:54,427 --> 00:24:57,161
So I wish you would have
sort of given me 50%
in the first round
638
00:24:57,229 --> 00:24:58,963
and then 50%
in the second round.
639
00:24:59,064 --> 00:25:00,664
-Thank you, chef.
-Thank you.
640
00:25:00,700 --> 00:25:02,199
-And thank you, chef.
-Thank you.
641
00:25:02,201 --> 00:25:03,934
Let's give the judges
a few minutes to discuss,
642
00:25:04,036 --> 00:25:05,803
and we'll call you back
when we're ready.
643
00:25:05,805 --> 00:25:07,538
I deserve to make it
to the Feast of Fire Round
644
00:25:07,640 --> 00:25:10,508
because I will bring
everything to the table.
645
00:25:10,510 --> 00:25:13,244
I will work on everything
that the judges have
told me about.
646
00:25:17,116 --> 00:25:19,517
Okay, judges.
The Crossfire Round
is complete
647
00:25:19,519 --> 00:25:22,453
and we've had
two very different takes
on turkey.
648
00:25:22,555 --> 00:25:24,221
One chef incorporated coffe
649
00:25:24,223 --> 00:25:26,257
and the other maple syrup.
650
00:25:26,325 --> 00:25:28,959
Let's talk about
Chef Steve's turkey breast
and maple syrup dish.
651
00:25:29,028 --> 00:25:31,428
It was really,
really flavorful.
652
00:25:31,430 --> 00:25:33,731
He really did a great job
of incorporating
653
00:25:33,733 --> 00:25:35,199
the maple syrup
with the turkey.
654
00:25:35,201 --> 00:25:37,801
I think the turkey was
seasoned great.
655
00:25:37,803 --> 00:25:39,603
The one thing
that did disappoint me:
656
00:25:39,605 --> 00:25:41,038
that rubbery turkey skin.
657
00:25:42,241 --> 00:25:43,407
How do you feel
about Chef Ryan
658
00:25:43,409 --> 00:25:45,743
and how he used turkey breast
and coffee in this round?
659
00:25:45,811 --> 00:25:47,811
While coffee was
the star note
660
00:25:47,813 --> 00:25:49,213
and star flavor,
661
00:25:49,215 --> 00:25:51,315
it was just way too
coarsely ground.
662
00:25:51,317 --> 00:25:53,150
And it just didn't work
with the dish.
663
00:25:53,252 --> 00:25:56,253
You don't think
of a coffee-crusted turkey
and chimichurri.
664
00:25:56,355 --> 00:25:59,023
Now, the coffee rub was
pretty good.
665
00:26:00,126 --> 00:26:02,326
Difficult to call, but have
you made a decision.
666
00:26:02,328 --> 00:26:03,561
-Yeah, we have.
-[Roger and Andrea] Yes.
667
00:26:03,662 --> 00:26:04,828
Let's call the chefs back in.
668
00:26:11,304 --> 00:26:13,337
Chefs,
in this Crossfire Round,
669
00:26:13,439 --> 00:26:15,239
you were asked to cook
with turkey breast
670
00:26:15,308 --> 00:26:17,942
and either maple syrup
or coffee.
671
00:26:17,944 --> 00:26:22,046
Chef Steve, you made
the smoked maple syrup-glazed
turkey breast.
672
00:26:22,048 --> 00:26:24,949
And Chef Ryan,
you made the coffee-rubbed
turkey breast
673
00:26:24,951 --> 00:26:26,617
with parsnip puree.
674
00:26:26,619 --> 00:26:28,252
The winner of this round
will walk away
675
00:26:28,354 --> 00:26:30,421
with a Napoleon
portable grill
676
00:26:30,423 --> 00:26:32,323
and move on to the final round
677
00:26:32,325 --> 00:26:35,292
to face off against
one of our judges.
678
00:26:35,294 --> 00:26:39,463
Judges, please tell us
who will be moving on
to the final round.
679
00:26:40,633 --> 00:26:44,201
The chef who will be moving on
to the final round is...
680
00:26:46,939 --> 00:26:48,505
-Chef Steve.
-Yes!
681
00:26:48,507 --> 00:26:49,740
[judges applauding]
682
00:26:50,610 --> 00:26:52,042
-Congrats.
-Thank you, brother.
683
00:26:52,111 --> 00:26:53,744
Congratulations, Chef Steve.
684
00:26:53,846 --> 00:26:56,013
You have won a portable grill
685
00:26:56,015 --> 00:26:57,615
and you're moving on
to the final round.
686
00:26:57,617 --> 00:26:59,750
-Thank you very much.
Appreciate it.
-[judges applauding]
687
00:26:59,818 --> 00:27:01,552
Nailed it!
688
00:27:01,621 --> 00:27:05,122
Chef Ryan, I'm sorry to say
you've been eliminated
from the competition.
689
00:27:05,124 --> 00:27:07,524
Thank you for sharing
your food with us.
690
00:27:07,526 --> 00:27:09,526
Thank you, chefs.
It's been a pleasure.
691
00:27:09,528 --> 00:27:11,362
[Ryan] I have time to plan
as a private chef,
692
00:27:11,463 --> 00:27:13,030
so I'm not used
to thinking on my feet
693
00:27:13,032 --> 00:27:14,598
as fast as I was here,
694
00:27:14,600 --> 00:27:15,799
but now I have that skill.
695
00:27:15,801 --> 00:27:17,701
Coming here today has
made me a better chef.
696
00:27:20,206 --> 00:27:22,406
Chef Steve,
in the first two rounds
697
00:27:22,408 --> 00:27:24,441
you showed your skills
on the grill.
698
00:27:24,543 --> 00:27:27,044
But now it's time
to raise the stakes.
699
00:27:27,113 --> 00:27:30,047
In this final round,
you'll be going head-to-head
700
00:27:30,049 --> 00:27:33,083
against one
of our Fire Masters judges.
701
00:27:33,085 --> 00:27:36,153
And the judge you'll be
facing off against is...
702
00:27:38,157 --> 00:27:40,024
Chef Roger Mooking.
703
00:27:40,026 --> 00:27:42,526
[Ray] Whoo! Go get him, man.
704
00:27:42,528 --> 00:27:45,496
[Steve] Chef Roger's
very thought-out when he tal
about judging food.
705
00:27:45,498 --> 00:27:47,131
If he cooks as well
as he judges,
706
00:27:47,133 --> 00:27:48,332
it's pretty intimidating.
707
00:27:48,434 --> 00:27:50,701
-[Roger sighs] You ready?
-I hope so.
708
00:27:50,703 --> 00:27:51,802
-You ready?
-I'm ready.
709
00:27:51,804 --> 00:27:53,303
-I'm coming.
I feel heated today.
-All right.
710
00:27:53,305 --> 00:27:55,939
Chef Steve, Chef Roger.
711
00:27:56,041 --> 00:27:58,742
You're about to face off
in the Feast of Fire.
712
00:28:02,014 --> 00:28:03,847
Chefs, in this final round,
713
00:28:03,949 --> 00:28:06,417
you must create
a family-style feast
714
00:28:06,419 --> 00:28:07,618
inspired by the theme...
715
00:28:10,523 --> 00:28:12,022
carnival classics.
716
00:28:12,024 --> 00:28:14,224
-Oh!
-Wow.
717
00:28:15,728 --> 00:28:18,262
Step right up and get ready
to serve a whirlwind
718
00:28:18,330 --> 00:28:20,831
of sweet and savory fair food
719
00:28:20,833 --> 00:28:22,132
with a fiery flair.
720
00:28:22,234 --> 00:28:23,834
I don't eat carnival food.
721
00:28:23,936 --> 00:28:25,335
I can't do rides.
722
00:28:25,437 --> 00:28:28,305
I am very ill-equipped
for this challenge.
723
00:28:28,307 --> 00:28:30,741
I've been to many carnivals
and I know carnival food,
724
00:28:30,843 --> 00:28:33,811
but making a family feast
out of carnival classics?
725
00:28:34,613 --> 00:28:35,612
It's gonna be a challenge.
726
00:28:35,614 --> 00:28:37,448
The stakes have
never been higher,
727
00:28:37,549 --> 00:28:39,950
so you'll each get a sous-chef
to help you create
728
00:28:39,952 --> 00:28:41,118
your fiery feast.
729
00:28:42,021 --> 00:28:43,854
This feast will be
tasted blind,
730
00:28:43,956 --> 00:28:46,423
which means none of us will be
here to watch you cook.
731
00:28:46,425 --> 00:28:47,725
When we do come back,
732
00:28:47,727 --> 00:28:50,961
I'll be taking
Chef Roger's seat
at the judges' table.
733
00:28:51,029 --> 00:28:53,163
But, chefs,
before you get started,
734
00:28:53,232 --> 00:28:54,798
I've got a hot twist for you.
735
00:28:54,800 --> 00:28:56,333
Over at the fire pit
736
00:28:56,402 --> 00:28:58,335
you'll find
two branding irons.
737
00:28:58,404 --> 00:29:00,504
Grab an iron and brand
a piece of wood
738
00:29:00,506 --> 00:29:04,141
to reveal a style of cookin
you must use in your feast.
739
00:29:05,411 --> 00:29:07,044
There's 45 minutes
on the clock.
740
00:29:08,614 --> 00:29:10,514
And your time starts...
741
00:29:12,017 --> 00:29:13,217
...now.
742
00:29:15,387 --> 00:29:16,420
This is a fun barrel.
743
00:29:16,422 --> 00:29:18,021
[Ray] I don't know
what they're gonna do.
744
00:29:20,459 --> 00:29:21,958
Stuffed, I got stuffed.
745
00:29:21,960 --> 00:29:24,862
I think it's safe to say
that if I stuff cheese
inside of the thing,
746
00:29:24,963 --> 00:29:25,729
it's pretty stuffed.
747
00:29:25,731 --> 00:29:27,464
Yeah, I got sticky. [laughing]
748
00:29:27,500 --> 00:29:30,033
I like sticky, because to me,
that means
you're licking your fingers,
749
00:29:30,135 --> 00:29:32,336
you're getting every
last bite. And that's
what you want.
750
00:29:32,437 --> 00:29:35,706
-[Roger] Go. Go, go. Go.
-[Roger's sous chef] Okay, go.
Go, go, go, go.
751
00:29:35,708 --> 00:29:37,741
-Here we are. Is that cool?
-Exactly what you want.
752
00:29:37,810 --> 00:29:39,109
Here's your banana.
753
00:29:39,111 --> 00:29:40,744
[Steve's sous chef] Uh,
we need seasoning, right?
754
00:29:40,846 --> 00:29:44,081
For my Feast of Fire,
I've gotta
do something stuffed.
755
00:29:44,083 --> 00:29:46,350
So for my main, I'm making
stuffed blue cheese burger
756
00:29:46,418 --> 00:29:47,584
with caramelized onions.
757
00:29:47,586 --> 00:29:49,853
My side is loaded potato
with buckwheat honey.
758
00:29:49,922 --> 00:29:53,423
For my other side, I'm makin
grilled three pepper corn
with grilled lime.
759
00:29:53,425 --> 00:29:57,060
For my dessert, I'm making
rum banana boats
with banana marshmallows.
760
00:29:57,062 --> 00:30:00,497
In my rum banana boats,
there's mango, coconut,
761
00:30:00,499 --> 00:30:03,400
I wanted to do a little
tropical twist to it, 'cause
I'm from the Caribbean.
762
00:30:03,402 --> 00:30:06,203
I douse it with rum
and a little bit of butter,
763
00:30:06,205 --> 00:30:08,238
and get that over the fire.
764
00:30:09,708 --> 00:30:11,942
[Roger] Okay, get hot, baby.
You know how I like it.
765
00:30:11,944 --> 00:30:13,410
Wings right here.
766
00:30:13,412 --> 00:30:15,579
So the rules are I gotta hi
sticky in one of my dishes.
767
00:30:15,581 --> 00:30:19,516
For my main dish, I'm making
honey jalapeno
sticky chicken wings.
768
00:30:19,518 --> 00:30:23,620
For the first side, I've
chosen deep fried dill pickles
with sriracha mayo.
769
00:30:23,622 --> 00:30:25,622
Pair that up
with Mexican-style
street corn.
770
00:30:25,624 --> 00:30:28,158
For dessert, it's carnival
popcorn s'more bake.
771
00:30:28,227 --> 00:30:29,325
Get the corn in some foil.
772
00:30:29,328 --> 00:30:31,428
I get my sous chef
to wrap up the corn,
773
00:30:31,430 --> 00:30:32,896
get it wrapped
in foil and butter,
774
00:30:32,898 --> 00:30:34,865
get it on the grill
to start charring it.
775
00:30:34,900 --> 00:30:36,600
Now, I turn my attention
to the chicken wings.
776
00:30:36,602 --> 00:30:38,802
Little jalapeno pop.
Little cayenne.
777
00:30:38,804 --> 00:30:42,005
Little bit of cumin.
Duck fat in the pan.
Gotta love duck fat.
778
00:30:42,942 --> 00:30:44,708
Roger, how you doing
over there, brother?
779
00:30:44,710 --> 00:30:46,410
I'm doing okay down here, dog.
You?
780
00:30:46,412 --> 00:30:48,512
I'm hanging and banging, baby,
hanging and banging.
781
00:30:48,514 --> 00:30:51,215
It feels Steve really has
the advantage. You know,
he's from Vegas.
782
00:30:51,217 --> 00:30:52,616
Vegas is a carnival.
783
00:30:52,618 --> 00:30:54,818
So I've gotta make sure
I really bring it.
784
00:30:54,820 --> 00:30:57,287
I take hunks of blue cheese,
I stuff the center.
785
00:30:57,289 --> 00:30:59,356
Like, if it's gonna be
carnival food,
786
00:30:59,458 --> 00:31:02,059
it should be
a burger that's too big
for your face.
787
00:31:02,127 --> 00:31:04,528
And it's gonna have arugula
and caramelized onions.
788
00:31:04,530 --> 00:31:07,598
I don't want it mushy
like I would normally
want caramelized onions,
789
00:31:07,600 --> 00:31:09,633
'cause then the texture's
just too soft.
790
00:31:09,735 --> 00:31:11,802
Kinda treating it like
sizzly kind of stuff.
791
00:31:11,804 --> 00:31:13,937
That's gonna be
a great topping
for the burger.
792
00:31:14,006 --> 00:31:15,239
Juicy Lucy, baby.
793
00:31:15,941 --> 00:31:17,507
The jalapeno, lotta jalapeno.
794
00:31:17,509 --> 00:31:19,509
Now, I'm prepping my glaze
for my chicken wings.
795
00:31:19,511 --> 00:31:21,278
Some of this honey.
796
00:31:21,280 --> 00:31:24,014
I'm gonna have the sweet
and sticky from the honey, a
little zip from the jalapeno.
797
00:31:24,016 --> 00:31:25,349
When I get my wings
cooked just right...
798
00:31:25,417 --> 00:31:26,883
Look at that color.
799
00:31:26,885 --> 00:31:28,518
...then I'm gonna put
this glaze on 'em
and cook 'em down,
800
00:31:28,520 --> 00:31:30,053
it's gonna be a little sweet
and a little heat.
801
00:31:30,122 --> 00:31:33,123
[laughing] Gonna be sticky.
802
00:31:33,125 --> 00:31:35,926
The carnival has rolled
into the Fire Masters aren,
803
00:31:35,928 --> 00:31:38,161
and I think the easy dish
is gonna be dessert.
804
00:31:38,263 --> 00:31:39,963
Yeah, dessert's gonna be
the obvious one.
805
00:31:39,965 --> 00:31:43,000
But you don't traditionally
think of side dishes
as carnival food.
806
00:31:43,002 --> 00:31:45,736
[Andrea] And I think this
is gonna be the biggest hurd
for these chefs,
807
00:31:45,804 --> 00:31:49,206
is making carnival food
a cohesive family meal.
808
00:31:49,208 --> 00:31:50,507
[Ray] They're gonna
have to get creative.
809
00:31:50,509 --> 00:31:53,844
A little secret, but corndog
is, like, totally my jam.
810
00:31:53,913 --> 00:31:54,845
Love corndogs.
811
00:31:54,947 --> 00:31:56,346
I got the potatoes.
812
00:31:56,448 --> 00:31:59,816
I ask my sous chef
to get the potatoes
in some foil,
813
00:31:59,818 --> 00:32:01,718
wrap those up, get those
right into the coals,
814
00:32:01,720 --> 00:32:04,821
'cause I want them surrounded
by heat to cook
really quickly.
815
00:32:04,823 --> 00:32:08,725
I'm taking a big risk
by trying to bake
a whole potato in 45 minutes.
816
00:32:11,263 --> 00:32:13,230
Ohh, that's gonna kick.
[laughing]
817
00:32:13,232 --> 00:32:16,033
I grab cayenne,
smoked paprika,
knock out the pickle flour.
818
00:32:16,101 --> 00:32:18,101
All right, there's flour
for the pickles.
819
00:32:18,103 --> 00:32:20,404
The fried dill pickles
are gonna be
my riskiest element.
820
00:32:20,406 --> 00:32:23,006
-Quarter inch, you said?
-No, no, that's too thick.
About eighth inch.
821
00:32:23,008 --> 00:32:24,808
A little bit thinner
wouldn't hurt.
822
00:32:24,810 --> 00:32:27,544
Put that out of the way 'til
later. I know it's gonna be
one of my last-minute cooks.
823
00:32:27,646 --> 00:32:28,945
All right, I need sriracha.
824
00:32:32,117 --> 00:32:34,051
-[Roger] Go away, Roger.
Come on.
-[Roger] [laughing]
825
00:32:34,053 --> 00:32:36,153
Chef Roger's got some game.
826
00:32:36,221 --> 00:32:37,921
Sriracha's a really
hot ingredient.
827
00:32:37,923 --> 00:32:39,423
Whoo.
828
00:32:39,425 --> 00:32:41,325
Mayo cools it off
a little bit.
829
00:32:41,327 --> 00:32:42,759
Oh, that's a beautiful thing.
830
00:32:43,929 --> 00:32:45,963
[Roger] Can you grab
Szechuan peppercorn for me?
831
00:32:46,064 --> 00:32:47,097
[Roger's sous chef]
Yes, chef.
832
00:32:47,099 --> 00:32:48,732
I'm shucking the corn,
I'm keeping the husks on,
833
00:32:48,801 --> 00:32:50,934
because I've been to carnivals
in Texas and they have
this type of corn.
834
00:32:52,137 --> 00:32:54,504
Szechuan, okay.
835
00:32:54,506 --> 00:32:58,308
[Roger] I oil it, and I put
three types of peppercorns,
as well as salt.
836
00:32:58,310 --> 00:32:59,910
I put pink peppercorns
in there, too. [laughing]
837
00:32:59,912 --> 00:33:01,111
[Roger's sous chef]
It smells great.
838
00:33:02,715 --> 00:33:04,481
All right, where's
the popcorn? Let's try that.
839
00:33:04,483 --> 00:33:06,616
I turn my attention
to the dessert.
840
00:33:06,618 --> 00:33:08,852
So I'm gonna go do little
individual s'mores bakes.
841
00:33:08,920 --> 00:33:10,420
If you think about
going to the carnival,
842
00:33:10,422 --> 00:33:11,822
you're thinking cotton candy,
843
00:33:11,824 --> 00:33:14,224
you're thinking caramel corn
you're thinking chocolate.
844
00:33:14,226 --> 00:33:17,094
You look down, the kid's
got it melted
all over his face.
845
00:33:17,096 --> 00:33:19,329
All right, so you gotta
hit this the first time.
No burning.
846
00:33:19,331 --> 00:33:20,964
Want it good and melty,
but I don't wanna burn it.
847
00:33:21,066 --> 00:33:22,899
700 degrees in here.
848
00:33:23,635 --> 00:33:24,634
That's awfully hot.
849
00:33:24,636 --> 00:33:26,203
[Roger] Go onto
that top shelf, I guess?
850
00:33:26,205 --> 00:33:27,404
[Steve's sous chef] Yeah,
I'd go top shelf.
851
00:33:30,542 --> 00:33:32,542
[exclaiming in pleasure]
Looking pretty good.
852
00:33:32,644 --> 00:33:33,410
Think I'll turn it down.
853
00:33:34,847 --> 00:33:36,313
Got caramelized onions going.
854
00:33:36,315 --> 00:33:37,848
The onions has a lid on them.
855
00:33:37,883 --> 00:33:41,218
I need to take the lid off
so that they're not steaming
856
00:33:41,220 --> 00:33:42,552
No, uncover it. Uncover it.
857
00:33:42,654 --> 00:33:43,620
You also sweat it.
858
00:33:46,125 --> 00:33:47,890
[Roger] We have lots of time.
859
00:33:47,892 --> 00:33:50,761
So I'm feeling pretty good.
The chicken's cooking,
the corn's doing its thing.
860
00:33:50,829 --> 00:33:52,963
[Steve's sous chef] Chef,
I smell, uh,
burning chocolate.
861
00:33:53,065 --> 00:33:53,897
[Roger] Uh-oh.
862
00:33:53,965 --> 00:33:56,400
The top of my s'mores dessert
is black.
863
00:33:57,636 --> 00:33:59,803
Yeah, that's burnt, man.
864
00:33:59,805 --> 00:34:03,707
Competing in the Feast of Fi
arena for the final round
is a pressure cooker, man.
865
00:34:10,949 --> 00:34:13,250
[Roger] Competing in
the Feast of Fire arena f
the final round,
866
00:34:13,351 --> 00:34:14,384
I gotta perform.
867
00:34:14,386 --> 00:34:16,219
I'm cooking against
a great chef,
868
00:34:16,221 --> 00:34:19,623
and my carnival popcorn
s'mores bake
is scorched on the top.
869
00:34:19,625 --> 00:34:20,991
Just pick the top off.
870
00:34:22,227 --> 00:34:24,261
[Steve's sous chef] Yeah,
we'll salvage this.
Don't you worry.
871
00:34:24,329 --> 00:34:26,830
You know what? Let's just
scrape it off, reload it
and do it again.
872
00:34:26,832 --> 00:34:28,198
So now we're gonna do
a second layer.
873
00:34:28,200 --> 00:34:29,199
[Steve's sous chef]
Yeah, you got it.
874
00:34:31,937 --> 00:34:33,937
Ow! [inhaling] Ohh.
875
00:34:34,039 --> 00:34:36,606
The corn looks beautiful.
It's charred, cooked through
876
00:34:36,608 --> 00:34:39,709
My sous chef mixed the mayo
with some lime juice
and some salt.
877
00:34:39,711 --> 00:34:42,946
I just rub the mayo
over all of the corn,
878
00:34:42,948 --> 00:34:45,048
and then I take
some Mexican chili lime.
879
00:34:45,150 --> 00:34:46,416
Cotija.
880
00:34:46,418 --> 00:34:49,820
Then I take some Cotija cheese
from Mexico, and top the corn.
881
00:34:49,822 --> 00:34:51,388
It's sorta like their feta.
882
00:34:51,390 --> 00:34:53,090
How are those potatoes?
Get those potatoes.
883
00:34:53,092 --> 00:34:54,557
[Roger's sous chef]
Heard.
884
00:34:54,559 --> 00:34:56,126
[Roger] I just have
to make sure
that they're cooked.
885
00:34:56,128 --> 00:34:58,628
-[Roger's sous chef] They're
definitely not ready.
-[Roger] Okay.
886
00:34:59,498 --> 00:35:01,465
Little butter to season
these up.
887
00:35:01,533 --> 00:35:04,401
For Mexican street corn,
we start brushing up
with some seasoned mayo,
888
00:35:04,403 --> 00:35:05,602
hit it with some lime juice
889
00:35:05,604 --> 00:35:08,605
and then we just sprinkle
some cheese on there, baby.
890
00:35:08,607 --> 00:35:10,440
All right, we're looking good.
Looking good.
891
00:35:10,509 --> 00:35:11,908
And then we're gonna
put it back in the grill
892
00:35:11,910 --> 00:35:13,910
to melt that cheese
just a little bit
to make it really stick.
893
00:35:16,115 --> 00:35:18,315
Toast, uh, that coconut
and do those,
get those Marcona on.
894
00:35:18,317 --> 00:35:21,518
Yes, chef. Nuts are on hot,
and coconut.
895
00:35:21,520 --> 00:35:24,754
[Roger] I'm toasting coconut
and Marcona almonds
for my banana boat.
896
00:35:24,823 --> 00:35:26,656
This needs to be hotter.
Go in the hotter...
This grill's hotter.
897
00:35:28,927 --> 00:35:30,427
[Roger] Can you grab
some marshmallows?
898
00:35:30,429 --> 00:35:31,460
[Roger's sous chef]
Yes, Chef.
899
00:35:32,331 --> 00:35:34,164
I'm gonna move
the coconut back over here.
900
00:35:34,266 --> 00:35:35,999
-[Roger] Okay.
-[Roger's sous chef]
'Cause it's toasty.
901
00:35:38,203 --> 00:35:41,138
[Roger] Oh, these look
pretty good.
S'mores look tops.
902
00:35:42,040 --> 00:35:43,472
[Roger] Five minutes left!
903
00:35:43,542 --> 00:35:46,443
[Roger] So now,
I'm down to the wire.
Clock's ticking away.
904
00:35:46,545 --> 00:35:47,544
[Steve's sous chef]
Pickles are frying.
905
00:35:49,314 --> 00:35:50,814
They're not done?
906
00:35:50,816 --> 00:35:53,817
This loaded baked potato,
it's still not cooked.
907
00:35:53,819 --> 00:35:54,951
[exclaiming in disgust]
908
00:35:54,953 --> 00:35:56,753
Three minutes left,
I gotta give it up.
909
00:35:56,822 --> 00:35:59,823
And then I just
start dressing it
like a beast.
910
00:35:59,825 --> 00:36:01,424
Two minutes!
911
00:36:01,426 --> 00:36:03,260
Cracked pepper.
Lots of cracked pepper.
912
00:36:04,730 --> 00:36:06,863
[Steve's sous chef]
Sticky icky. Is that
sticky enough for you?
913
00:36:06,932 --> 00:36:08,564
[Roger] Pour that
right over the wings.
914
00:36:08,566 --> 00:36:10,800
It's sticky, it's hot,
it's savory, it's good stuff
right there, all right?
915
00:36:13,605 --> 00:36:15,739
[Roger] Juicy Lucy's
are looking really good.
I'm happy with them.
916
00:36:18,744 --> 00:36:19,509
[Roger] Beautiful!
917
00:36:20,512 --> 00:36:21,711
They're hot.
918
00:36:22,414 --> 00:36:23,580
[Roger] Quick, quick, quick.
919
00:36:24,516 --> 00:36:25,649
[Steve's sous chef] Starting
to look like a nice feast.
920
00:36:26,218 --> 00:36:26,950
[Roger] Coming in hot.
921
00:36:31,957 --> 00:36:32,856
[Roger] Ten!
922
00:36:32,958 --> 00:36:36,860
[all] Nine, eight, seven, six,
923
00:36:36,962 --> 00:36:41,731
five, four, three, two, one.
924
00:36:43,602 --> 00:36:45,435
[Steve's sous chef]
Hey.
925
00:36:45,537 --> 00:36:49,005
If I have to pick
my best dish, everybody
loves dessert, right?
926
00:36:49,007 --> 00:36:50,273
You gotta go with the s'more
927
00:36:52,044 --> 00:36:54,110
[Roger] I'm pretty sure
everything tastes really good.
928
00:36:54,112 --> 00:36:56,646
Is it carnivalesque?
I don't know.
929
00:36:59,218 --> 00:37:01,484
All right, my friends.
It's the Feast of Fire.
930
00:37:01,486 --> 00:37:03,954
And tonight's theme:
Carnival Classics.
931
00:37:04,055 --> 00:37:07,724
This chef has prepared for u
honey jalapeno
sticky chicken wings,
932
00:37:07,726 --> 00:37:09,859
deep fried pickles
with siracha mayo,
933
00:37:09,928 --> 00:37:11,962
charred Mexican style
street corn,
934
00:37:12,063 --> 00:37:15,632
and for dessert,
carnival popcorn s'mores bake.
935
00:37:15,701 --> 00:37:18,702
This chef had to include
a sticky dish in their feast
936
00:37:18,704 --> 00:37:23,807
We have carnival food
that has come together
as a meal with two sides.
937
00:37:23,809 --> 00:37:25,609
I was really curious
[laughing]
938
00:37:25,611 --> 00:37:27,944
how you might do that,
and I think
it has happened here.
939
00:37:27,946 --> 00:37:29,279
[Dylan] When I think
of carnival food,
940
00:37:29,314 --> 00:37:31,715
I often think about things
that are eaten
with your hands.
941
00:37:31,717 --> 00:37:36,052
So the street corn works.
The pickles work.
Even the wings work.
942
00:37:36,121 --> 00:37:37,921
[Andrea] I really
love the flavor
of the chicken wings.
943
00:37:37,923 --> 00:37:40,257
There is some
candied jalapeno
on the outside.
944
00:37:40,358 --> 00:37:43,193
I think the chef has really
balanced sweet and spicy.
945
00:37:43,195 --> 00:37:45,528
[Ray] I agree. The flavor
of these wings is delicious.
946
00:37:45,530 --> 00:37:49,399
But I wish I had a little bit
more of a smoky
or a char flavor to 'em.
947
00:37:49,401 --> 00:37:51,701
I think the street corn is,
is great.
948
00:37:51,703 --> 00:37:54,938
It's charred up just enough.
I don't like
when they char too much.
949
00:37:55,040 --> 00:37:57,340
Enough cheese, and the cheese
is hanging on.
950
00:37:57,442 --> 00:37:59,309
This reminds me
of the carnival.
951
00:37:59,311 --> 00:38:00,943
[Andrea]
The charred lime on top
952
00:38:00,945 --> 00:38:04,114
really amplified the flavor
of the queso fresco
on the corn.
953
00:38:04,116 --> 00:38:05,348
And it was really well done.
954
00:38:05,450 --> 00:38:08,451
Moving onto the pickles.
It's fried. It's salty.
955
00:38:08,553 --> 00:38:10,754
You get a nice, creamy,
mayo-based sauce on the side
956
00:38:10,822 --> 00:38:14,524
However, the pickle chips
are quite small, which
makes them tricky to eat.
957
00:38:14,526 --> 00:38:17,727
You don't get
that big pickle flavor.
958
00:38:17,729 --> 00:38:20,497
This dessert
from the first chef
certainly looks indulgent:
959
00:38:20,499 --> 00:38:22,532
Carnival popcorn s'more bake
960
00:38:29,408 --> 00:38:32,208
[Ray] So there's
a graham crust overcooked
to the point of being hard.
961
00:38:32,210 --> 00:38:34,144
[Andrea] Guys, mine
is just too burnt.
962
00:38:34,212 --> 00:38:38,214
I agree. However,
I like the addition
of the caramel corn.
963
00:38:38,216 --> 00:38:40,784
That's very carnival-oriented.
964
00:38:40,786 --> 00:38:43,953
This first feast
really brought us
to the fair tonight.
965
00:38:43,955 --> 00:38:45,322
Let's see what the second chef
has for us.
966
00:38:48,527 --> 00:38:50,427
Our second feast has landed,
967
00:38:50,429 --> 00:38:52,796
and it certainly looks
over the top
like the carnival.
968
00:38:52,798 --> 00:38:57,300
This chef has prepared for u
stuffed blue cheese burger
with caramelized onions,
969
00:38:57,302 --> 00:39:00,036
loaded baked potato
with buckwheat honey,
970
00:39:00,038 --> 00:39:02,238
grilled three pepper corn
with lime,
971
00:39:02,340 --> 00:39:05,942
and we'll wrap it all up
with rum banana boat
with bruléed marshmallow.
972
00:39:06,044 --> 00:39:08,645
This chef had to include
a stuffed dish in their feast.
973
00:39:08,747 --> 00:39:10,647
-Oh, yeah.
-Thank you.
974
00:39:10,749 --> 00:39:11,748
[Ray] Carry that yourself?
975
00:39:11,817 --> 00:39:12,849
[all laughing]
976
00:39:12,918 --> 00:39:14,117
These?
977
00:39:14,119 --> 00:39:15,118
-Thank you very much.
-You're welcome.
978
00:39:16,188 --> 00:39:17,754
[Andrea] I'm going in.
979
00:39:17,756 --> 00:39:20,323
[Ray] It's a ridiculous-sized
burger, but heck,
this is a carnival burger.
980
00:39:20,325 --> 00:39:21,825
I do like that.
981
00:39:22,728 --> 00:39:25,929
[Dylan] I really like
the stuffed blue cheese patty
on this burger.
982
00:39:25,931 --> 00:39:28,298
It's juicy, it's moist.
983
00:39:28,300 --> 00:39:30,934
I'm not sold
on the caramelized onions.
984
00:39:30,936 --> 00:39:33,336
So you got a soft bun,
soft lettuce, soft onions.
985
00:39:33,438 --> 00:39:34,637
You don't get any crunch.
986
00:39:34,739 --> 00:39:36,406
But it's a tasty burger,
987
00:39:36,408 --> 00:39:39,042
and other than not hardly
being able to get
my mouth around it,
988
00:39:39,144 --> 00:39:39,943
I really did like it.
989
00:39:40,612 --> 00:39:41,578
Tell me about the potato.
990
00:39:41,646 --> 00:39:43,513
[Ray] Mine was really
nicely done.
991
00:39:43,515 --> 00:39:47,751
My only problem with this is,
is baked potato carnival food?
992
00:39:47,852 --> 00:39:50,587
I do admire that black char
on the outside of it.
993
00:39:50,589 --> 00:39:53,123
I think the street corn
is very dynamic.
994
00:39:53,125 --> 00:39:55,525
I like the way the chef
peeled the husk back.
995
00:39:55,527 --> 00:39:57,927
[Ray] And the three peppers
was a nice flavor.
996
00:39:57,929 --> 00:40:00,163
The lime was clearly
squeezed on there.
997
00:40:00,265 --> 00:40:02,065
And it was really tasty.
998
00:40:02,067 --> 00:40:05,935
This second chef has prepared
a rum banana boat with bruléed
marshmallow for dessert.
999
00:40:06,905 --> 00:40:08,405
[Ray] Is this coconut on top?
1000
00:40:10,842 --> 00:40:14,010
[Dylan] Having
some kind of nut really adds
a necessary crunch.
1001
00:40:14,012 --> 00:40:16,913
[Ray] And the coconut,
I'm sure the chef
was thinking crispy,
1002
00:40:16,915 --> 00:40:18,448
but it's not that at all.
It's burnt.
1003
00:40:18,550 --> 00:40:20,950
But this is totally
a carnival dessert.
1004
00:40:21,052 --> 00:40:23,753
It's a banana, and it's got
a buncha gooey stuff
on top of it.
1005
00:40:23,855 --> 00:40:26,556
I could totally see
a big line to get it.
1006
00:40:26,658 --> 00:40:29,526
Both of these chefs
brought some fairground fun
to the plate.
1007
00:40:29,528 --> 00:40:31,628
Let's see how they stack up
dish by dish.
1008
00:40:33,832 --> 00:40:35,665
Looking at the two
main courses,
1009
00:40:35,733 --> 00:40:37,934
the first chef
with the honey
jalapeno wings,
1010
00:40:37,936 --> 00:40:41,037
and the second chef with
the blue cheese stuffed burger
with caramelized onions.
1011
00:40:41,106 --> 00:40:43,039
That's a really close round.
1012
00:40:43,041 --> 00:40:46,543
If I were to have to pick one,
I would go back
to the chicken wing.
1013
00:40:46,611 --> 00:40:49,712
The little
caramelized pieces of jalapeno
on the outside of them
1014
00:40:49,714 --> 00:40:52,348
just really gave a great
layer of spice.
1015
00:40:52,450 --> 00:40:54,617
[Ray] The chicken wings,
while I really liked 'em,
1016
00:40:54,619 --> 00:40:58,721
they struck me as something
more I would get at a sports
bar, cooked in the oven.
1017
00:40:58,723 --> 00:41:00,824
So I'm gonna go
towards the burger.
1018
00:41:00,826 --> 00:41:04,727
Moving onto the sides,
we've got almost
identical street corn.
1019
00:41:04,729 --> 00:41:07,130
Wow. I mean, for presentation,
1020
00:41:07,132 --> 00:41:09,299
I'll give the street corn
battle to the second chef.
1021
00:41:09,301 --> 00:41:10,599
[Dylan] For sure.
1022
00:41:10,601 --> 00:41:13,503
For flavor, I think
I would give it
to the first chef.
1023
00:41:13,505 --> 00:41:17,106
Both of the corns were charred
and cooked beautifully.
1024
00:41:17,108 --> 00:41:18,942
Let's move on
to our second set of sides.
1025
00:41:19,010 --> 00:41:22,145
The first chef had the deep
fried pickles
with siracha mayo,
1026
00:41:22,214 --> 00:41:24,714
and the second chef,
that loaded potato.
1027
00:41:24,716 --> 00:41:27,016
The fried pickles,
they were cut too thin.
1028
00:41:27,018 --> 00:41:28,952
They weren't
executed properly.
1029
00:41:29,020 --> 00:41:32,856
The baked potato, definitely
not carnival food,
but it was good.
1030
00:41:32,891 --> 00:41:35,425
Let's move on
to the final ride,
the desserts.
1031
00:41:35,427 --> 00:41:37,961
The first chef
with the carnival
popcorn s'more,
1032
00:41:38,062 --> 00:41:40,597
and the second chef
with the rum banana boat.
1033
00:41:40,599 --> 00:41:42,499
S'mores at the carnival,
maybe you don't see 'em,
1034
00:41:42,501 --> 00:41:46,202
but adding the caramel corn
to the top, I thought
it was a great choice.
1035
00:41:46,204 --> 00:41:49,072
Unfortunately,
it just got overcooked.
1036
00:41:49,074 --> 00:41:52,509
[Andrea] The second chef,
I don't think
we can excuse burnt coconut.
1037
00:41:53,912 --> 00:41:55,812
Picking a winner's
been a roller coaster.
1038
00:41:55,814 --> 00:41:57,547
I think we're ready to call
the chefs back in.
1039
00:41:57,616 --> 00:41:58,647
-Yeah.
-Yeah.
1040
00:42:06,224 --> 00:42:08,691
[Roger] I tried
to cook the theme,
1041
00:42:08,693 --> 00:42:12,595
but I was
way out my comfort zone.
1042
00:42:12,597 --> 00:42:15,198
[Roger] I had some bumpy roa
today, but in the end,
1043
00:42:15,200 --> 00:42:18,501
I think I nailed it, and, uh,
I brought everything I had
against Chef Roger.
1044
00:42:19,538 --> 00:42:21,938
Chefs, what a night
at the carnival.
1045
00:42:21,940 --> 00:42:25,475
Both your feasts were seasoned
with loads of fun.
1046
00:42:25,477 --> 00:42:29,612
In the first feast, we love
the sticky, spicy wings.
1047
00:42:29,614 --> 00:42:32,315
They were smothered
with the perfect amount
of sweetness.
1048
00:42:32,317 --> 00:42:35,618
However, we felt the popcor
s'mores dessert was overbake
1049
00:42:37,722 --> 00:42:41,090
In the second feast,
we loved the blue cheese
stuffed burger.
1050
00:42:41,092 --> 00:42:42,859
It was loaded with flavor.
1051
00:42:42,961 --> 00:42:46,963
However, we felt the loaded
baked potato missed the mark
on the carnival theme.
1052
00:42:48,600 --> 00:42:50,633
Chefs, we have made
our decision.
1053
00:42:50,702 --> 00:42:54,737
And although both of your
feasts were filled with
thrilling carnival flavors,
1054
00:42:54,839 --> 00:42:56,706
there can only be one winner.
1055
00:42:58,577 --> 00:43:00,810
Tonight's' winning feast is...
1056
00:43:03,248 --> 00:43:05,548
...the second feast,
with the blue cheese
stuffed burger.
1057
00:43:05,650 --> 00:43:07,050
Oh, my God.
1058
00:43:07,118 --> 00:43:09,719
[all applauding]
1059
00:43:09,721 --> 00:43:11,354
[Dylan] Congratulations,
Chef Roger.
1060
00:43:11,356 --> 00:43:14,057
You've successfully defended
your Fire Masters title.
1061
00:43:14,158 --> 00:43:15,858
-Well done.
-Wow.
1062
00:43:17,329 --> 00:43:18,861
That was a tough one,
my brother.
1063
00:43:18,930 --> 00:43:21,331
I hope Chef Steve
is proud walking out today.
1064
00:43:21,333 --> 00:43:25,101
What I love about him
is every challenge,
he got a little bit better.
1065
00:43:25,103 --> 00:43:27,103
I imagine that it
was pretty tight.
1066
00:43:27,105 --> 00:43:29,939
And Chef Steve, you
are clearly a barbecue boss.
1067
00:43:30,041 --> 00:43:32,942
It was an absolute pleasure
to watch you cook
and taste your food today.
1068
00:43:33,011 --> 00:43:34,677
Thank you for being here
with us.
1069
00:43:34,679 --> 00:43:37,513
[Roger] I do a lot
of competitions, but you gotta
hand it to Chef Roger,
1070
00:43:37,515 --> 00:43:39,816
he did a great job.
He outcooked me today,
1071
00:43:39,818 --> 00:43:41,751
but if there's ever a chance,
I'll be back.
1072
00:43:41,820 --> 00:43:43,519
[applause continues]