1 00:00:01,936 --> 00:00:04,003 Welcome to Fire Masters, 2 00:00:06,040 --> 00:00:09,842 where three chefs will take on three blazing culinary challenges. 3 00:00:09,910 --> 00:00:11,043 [Janice] Oh, shoot. 4 00:00:12,213 --> 00:00:13,445 [Terry] Don't you burn on me. 5 00:00:13,514 --> 00:00:15,514 [Dylan] Two will be eliminated. 6 00:00:15,516 --> 00:00:17,916 And the last chef standing will go head to head 7 00:00:17,918 --> 00:00:20,285 against one of our Fire Masters' judges, 8 00:00:20,287 --> 00:00:23,655 battling for the chance to win $10,000. 9 00:00:23,757 --> 00:00:26,658 I'm panting, I'm sweaty, I'm feeling the pressure of this arena. 10 00:00:28,195 --> 00:00:29,561 Calm down. 11 00:00:29,563 --> 00:00:32,064 And to earn their place as a Fire Masters' champio. 12 00:00:32,132 --> 00:00:33,799 That's just kind of sad to me. 13 00:00:33,801 --> 00:00:35,934 Stop second-guessing yourself. 14 00:00:36,036 --> 00:00:37,703 -[Dylan] Speed. -Let's go. 15 00:00:37,705 --> 00:00:40,439 [Dylan] Skill. Scorching competition. 16 00:00:40,541 --> 00:00:44,109 That is hot fire. 17 00:00:44,111 --> 00:00:46,311 This is Fire Masters. 18 00:00:49,617 --> 00:00:51,617 Three chefs think that they can tame the flame 19 00:00:51,619 --> 00:00:53,719 and be the next Fire Masters' champion. 20 00:00:53,721 --> 00:00:55,754 Let's meet them. 21 00:00:55,823 --> 00:01:00,159 First up, Terry Jones from Atlanta, Georgia. 22 00:01:00,194 --> 00:01:03,462 I'm chef owner of It's Go Thyme food truck and catering. 23 00:01:03,531 --> 00:01:05,864 Coming from Atlanta, there's a lot of great chef out there. 24 00:01:05,933 --> 00:01:07,099 I got a lot to prove. 25 00:01:07,101 --> 00:01:08,801 If I win $10,000, I'm putting it 26 00:01:08,803 --> 00:01:10,436 toward my catering and food truck company. 27 00:01:10,504 --> 00:01:13,205 I have what it takes to be the next Fire Master' champion. 28 00:01:13,207 --> 00:01:14,406 It's Go Thyme. 29 00:01:16,210 --> 00:01:18,410 Hey, guys, how y'all doing? 30 00:01:18,412 --> 00:01:22,114 [Dylan] Next, Janice Smella from Calgary, Alberta. 31 00:01:22,116 --> 00:01:25,084 I'm the head cook for SmellaQue Competition BBQ Team. 32 00:01:25,086 --> 00:01:27,152 We are a family barbecue tea 33 00:01:27,254 --> 00:01:30,823 who love fire, who love meat and we like having a good time. 34 00:01:30,825 --> 00:01:33,158 Barbecue is my life. 35 00:01:33,227 --> 00:01:35,661 I'm a two-time National BBQ Champion. 36 00:01:35,729 --> 00:01:38,430 I did not come to lose. I came here to win. 37 00:01:40,201 --> 00:01:41,500 Howdy, judges? 38 00:01:41,502 --> 00:01:45,304 [Dylan] And last, Peter Zukiwski from Edmonton, Alberta. 39 00:01:45,306 --> 00:01:47,806 I'm the owner operator of Pitt County BBQ. 40 00:01:47,808 --> 00:01:50,576 Pitt County BBQ is a whole h barbecue company. 41 00:01:50,644 --> 00:01:53,212 We want to bring the flavors of the south up north. 42 00:01:53,214 --> 00:01:55,614 Seven years ago, I started cooking pigs. 43 00:01:55,616 --> 00:02:00,419 I devoted myself to finding out all the best secrets, the best flavors. 44 00:02:00,421 --> 00:02:02,187 I'm gonna be the next Fire Masters' champion 45 00:02:02,189 --> 00:02:04,156 because I'm creative, I'm good on my feet, 46 00:02:04,258 --> 00:02:05,424 and I like playing with fire. 47 00:02:05,426 --> 00:02:07,259 How's it going today? 48 00:02:07,328 --> 00:02:09,862 Chefs, welcome to Fire Masters. 49 00:02:09,963 --> 00:02:12,231 Here's how it's all going down. 50 00:02:12,233 --> 00:02:14,566 There will be three rounds of competition. 51 00:02:14,568 --> 00:02:18,137 In the first two rounds, you'll be competing against one another. 52 00:02:18,238 --> 00:02:19,905 And at the end of each of these rounds, 53 00:02:19,907 --> 00:02:21,807 one of you will be going home. 54 00:02:21,809 --> 00:02:23,609 In the third and final round, 55 00:02:23,611 --> 00:02:25,711 the last chef standing will go head to head 56 00:02:25,713 --> 00:02:30,315 with one of our judges for the chance to win $10,000. 57 00:02:30,317 --> 00:02:33,819 And the title of today's Fire Masters Champion. 58 00:02:33,821 --> 00:02:36,421 Speaking of judges, here's who you'll need to impress. 59 00:02:38,225 --> 00:02:41,260 Roger Mooking is a globally-inspired celebrity chef, 60 00:02:41,361 --> 00:02:44,530 author, TV personality and live fire cooking expert 61 00:02:44,532 --> 00:02:46,398 Welcome to the Fire Masters arena, chefs. 62 00:02:46,400 --> 00:02:48,333 Make sure you pay attention to that clock. 63 00:02:50,437 --> 00:02:53,939 [Dylan] Chef Andrea Nicholso is chef owner of Butchie's restaurant, 64 00:02:54,041 --> 00:02:57,509 Banana's Dessert Shop and the culinary event space Dish Play. 65 00:02:57,511 --> 00:02:59,745 I expect fire and flavor today. 66 00:02:59,813 --> 00:03:01,613 Woo-hoo. 67 00:03:01,615 --> 00:03:06,518 Ray Lampe a.k.a Dr. BBQ has published nine cookbook 68 00:03:06,520 --> 00:03:08,954 and is a member of the Barbecue Hall of Fame 69 00:03:08,956 --> 00:03:11,990 Welcome, chefs. We're happy to have you here. 70 00:03:11,992 --> 00:03:15,127 [Dylan] Chefs, I hope you're ready for some fierce competition 71 00:03:15,129 --> 00:03:17,229 because it's time to heat things up. 72 00:03:20,801 --> 00:03:22,801 In this first Wildfire Round, 73 00:03:22,803 --> 00:03:26,205 you'll create a signature dish that showcases who you are as a chef. 74 00:03:27,308 --> 00:03:30,108 You'll each have your own top- of-the-line grill station 75 00:03:30,110 --> 00:03:32,644 and use of our Fire Masters' firepit 76 00:03:32,746 --> 00:03:35,847 as well as access to our fully-stocked pantry. 77 00:03:35,949 --> 00:03:38,550 Your dish will be judged on three things, 78 00:03:38,619 --> 00:03:42,321 presentation, creativity and, of course, taste. 79 00:03:42,323 --> 00:03:44,456 Chefs, are you ready? 80 00:03:44,491 --> 00:03:45,824 -Yeah. -Let's go. 81 00:03:45,826 --> 00:03:47,626 You've got 30 minutes on the clock... 82 00:03:49,029 --> 00:03:52,531 and your time starts now. 83 00:03:54,201 --> 00:03:55,334 [Roger] Let's go, chefs. 84 00:03:59,306 --> 00:04:00,706 Let's go. 85 00:04:01,642 --> 00:04:03,242 Yes, sir. 86 00:04:04,211 --> 00:04:06,011 [Janice] Steak. 87 00:04:06,013 --> 00:04:09,648 To win this competition, I need to think fast on my feet 88 00:04:09,717 --> 00:04:11,516 and I need to execute well. 89 00:04:11,518 --> 00:04:12,918 There's a lot going on. 90 00:04:12,920 --> 00:04:15,420 The pressure is real. The time is real. 91 00:04:15,422 --> 00:04:17,656 Everyone wants a good steak 92 00:04:17,724 --> 00:04:20,959 For my signature dish, I'm making a seared striploin steak 93 00:04:21,028 --> 00:04:24,429 with mustard cream sauce and baby bok choy. 94 00:04:24,431 --> 00:04:27,299 Every Friday night is steak night and we do it with friends. 95 00:04:27,301 --> 00:04:28,500 Look at that marbling. 96 00:04:28,502 --> 00:04:30,002 I've been practicing this dish. 97 00:04:30,004 --> 00:04:33,839 I can make it with my eyes closed and it is delicious. 98 00:04:33,907 --> 00:04:35,607 I want to reverse sear my steaks. 99 00:04:35,609 --> 00:04:37,342 I want to cook it low and slow. 100 00:04:37,344 --> 00:04:40,946 Get it up to almost finishing temperature, about 10, 15 degrees under. 101 00:04:40,948 --> 00:04:43,615 And then once it's at that temperature, you can sear it off 102 00:04:43,617 --> 00:04:45,717 by finishing your steak on high heat. 103 00:04:45,719 --> 00:04:49,521 It allows the sides to caramelize and you get really good flavor. 104 00:04:49,523 --> 00:04:50,956 Ooh. 105 00:04:51,058 --> 00:04:52,424 That is hot, baby. 106 00:04:57,231 --> 00:05:00,165 For my signature dish, I'm making fire roasted pork tenderloin 107 00:05:00,233 --> 00:05:03,935 with roasted cream corn pure and fried okra. 108 00:05:04,037 --> 00:05:07,806 This is my signature dish because it represents what I specialize in. 109 00:05:07,808 --> 00:05:09,074 Silver skin off. 110 00:05:09,076 --> 00:05:11,310 There's no way I can do pulled pork in 30 minutes. 111 00:05:11,312 --> 00:05:14,246 Usually we cook our hogs for five to six hours at a minimum, 112 00:05:14,315 --> 00:05:17,316 so I'm gonna substitute that with pork tenderloin. 113 00:05:17,318 --> 00:05:21,053 It's a little risky using a pork tenderloin just because of how lean it is. 114 00:05:21,055 --> 00:05:23,188 My strategy to win in the Fire Masters arena 115 00:05:23,190 --> 00:05:26,958 is keep my head down, keep focused, and I got to watch the clock. 116 00:05:29,763 --> 00:05:31,563 All right. Let's do this. 117 00:05:31,631 --> 00:05:32,664 For my signature dish, 118 00:05:32,733 --> 00:05:33,899 I'm making a cilantro lime chicken 119 00:05:33,901 --> 00:05:36,401 with char avocado salsa and corn ribs. 120 00:05:36,403 --> 00:05:38,203 First, I got to butcher this whole chicken. 121 00:05:38,205 --> 00:05:39,738 I'm going ahead and break this chicken up. 122 00:05:41,809 --> 00:05:43,809 Next, I'm gonna make my dry rub for the chicken. 123 00:05:43,811 --> 00:05:48,313 Onion powder, salt, pepper, garlic powder and smoked paprika. 124 00:05:48,315 --> 00:05:50,515 I love to have fun. 125 00:05:50,517 --> 00:05:52,250 I like to bring a lot of energy, 126 00:05:52,352 --> 00:05:53,418 and I like to play with my dishes, 127 00:05:53,420 --> 00:05:55,220 make sure that people love what they eat, 128 00:05:55,222 --> 00:05:56,722 that make you smile on the inside. 129 00:05:59,193 --> 00:06:00,759 Chef Terry, how are you doing? 130 00:06:00,861 --> 00:06:03,662 What's going on? I'm feeling good. Baby, let's do this thing. 131 00:06:03,697 --> 00:06:05,530 What about this dish is gonna be so special 132 00:06:05,532 --> 00:06:06,998 it's going to get you through to the next round? 133 00:06:07,000 --> 00:06:08,700 [Terry] Seasoning, flavor, creativeness. 134 00:06:08,702 --> 00:06:09,935 What I do with the ingredients. 135 00:06:09,937 --> 00:06:11,670 This could be a $10,000 day for you, chef. 136 00:06:11,672 --> 00:06:13,839 -How you feel about that? -It's gonna be a $10,000 day for me. 137 00:06:13,940 --> 00:06:15,707 Well, you're looking confident, smelling good already, 138 00:06:15,709 --> 00:06:17,709 -looking forward to seeing this dish. -Man, I appreciate it. 139 00:06:19,213 --> 00:06:23,048 In order to win today, it's going to take a lot of skill and concentration. 140 00:06:23,050 --> 00:06:25,717 If I'm making chicken in Fire Masters arena, I got to deliver. 141 00:06:27,855 --> 00:06:29,020 It's time to get it. 142 00:06:32,192 --> 00:06:33,759 [Janice] Let's check the steak. 143 00:06:33,860 --> 00:06:37,195 So I'm checking the steaks and I'm looking for 125. 144 00:06:37,197 --> 00:06:38,830 Still not there. 145 00:06:38,832 --> 00:06:42,501 Next, I'm prepping the charcoal grill for my strip loins. 146 00:06:42,503 --> 00:06:44,503 -Chef Janice, how are you? -I'm good, thank you. 147 00:06:44,505 --> 00:06:46,138 I see you've got the charcoal grill going over there 148 00:06:46,239 --> 00:06:47,605 with some wood chips. 149 00:06:47,607 --> 00:06:49,307 -What kind of chips do you have over there? -I use pecan. 150 00:06:49,309 --> 00:06:52,244 It has a nice smoke flavor to it that would complement the beef. 151 00:06:52,312 --> 00:06:53,512 Well, I see you're bringing the smoke. 152 00:06:53,514 --> 00:06:55,046 Really excited to see this dish, chef. 153 00:06:55,048 --> 00:06:56,148 [Janice] Thank you. 154 00:06:56,249 --> 00:06:57,249 I smoke all the time. 155 00:06:57,350 --> 00:06:59,151 I know my way around the charcoal grill. 156 00:07:01,155 --> 00:07:02,320 Ooh, it's hot. 157 00:07:04,892 --> 00:07:08,126 I need to get my corn cooking to make my puree. 158 00:07:08,128 --> 00:07:11,630 My favorite way to cook corn is right in the husk, right in the coals. 159 00:07:11,632 --> 00:07:13,064 I wanted to get some nice char. 160 00:07:13,133 --> 00:07:14,166 The coals are perfect for that. 161 00:07:14,234 --> 00:07:15,300 Cooks nice and quick. 162 00:07:16,603 --> 00:07:18,937 Judges, it's the Wildfire Round. 163 00:07:19,006 --> 00:07:21,239 These chefs have a lot to accomplish in 30 minutes. 164 00:07:21,341 --> 00:07:23,008 Let's talk about Chef Peter down on the end. 165 00:07:23,010 --> 00:07:24,509 He's got those pork tenderloins. 166 00:07:24,511 --> 00:07:26,711 Well, my concern is that he started the temperature 167 00:07:26,713 --> 00:07:28,146 too low with the grates too high. 168 00:07:28,215 --> 00:07:30,816 So you start kind of boiling the exterior skin 169 00:07:30,818 --> 00:07:32,818 and it's hard to get any crispiness 170 00:07:32,820 --> 00:07:34,953 or browning and good flavor on it. 171 00:07:34,955 --> 00:07:36,221 We see it all the time. 172 00:07:36,223 --> 00:07:38,957 Chefs constantly turn the grates up too high. 173 00:07:39,026 --> 00:07:42,561 I mean, it's only sitting at a warming heat of about 250 to 300 degrees. 174 00:07:42,596 --> 00:07:44,195 Not enough heat. 175 00:07:44,197 --> 00:07:46,264 Especially for a thick chicken breast like Chef Terry is trying to cook. 176 00:07:50,003 --> 00:07:51,469 [Terry] I got to start worki on my corn. 177 00:07:51,571 --> 00:07:54,239 I'm trying to make sure that my corn has that street corn aspect... 178 00:07:54,307 --> 00:07:56,208 You gonna like the seasonin from the south. 179 00:07:56,210 --> 00:07:58,944 I want the judges to taste the real juiciness of that corn 180 00:07:59,012 --> 00:08:00,645 with all those spices on top 181 00:08:02,316 --> 00:08:04,816 Next, it's time to start working on my charred avocado salsa. 182 00:08:05,819 --> 00:08:07,052 When you in a Fire Masters arena, 183 00:08:07,153 --> 00:08:09,321 you've got to char every single thing on that plate. 184 00:08:09,323 --> 00:08:13,625 Everything get the char on it. That is hot char... fire. 185 00:08:13,627 --> 00:08:14,860 [exclaims] 186 00:08:16,063 --> 00:08:17,629 Chefs, only 10 minutes left. 187 00:08:17,631 --> 00:08:18,763 [Terry] Ten minutes left. 188 00:08:18,865 --> 00:08:20,832 I go check on my chicken and it is raw. 189 00:08:20,901 --> 00:08:23,401 It's cold. It's taking too long. 190 00:08:23,403 --> 00:08:24,703 Got nice, crispy skin. 191 00:08:24,705 --> 00:08:26,538 But the chicken is so thick and I'm concerned 192 00:08:26,640 --> 00:08:27,672 that my chicken's not gonna cook 193 00:08:27,674 --> 00:08:31,009 all the way through. What am I gonna do? 194 00:08:31,011 --> 00:08:33,011 I cannot serve raw chicken to the judges. 195 00:08:34,114 --> 00:08:35,413 So I take the chicken 196 00:08:35,415 --> 00:08:37,215 and I cut some of the breast off the back. 197 00:08:37,217 --> 00:08:39,518 I've got to cut it down some because it's not cooking fast enough. 198 00:08:39,520 --> 00:08:42,020 Got to make sure this thing is well done for my judges. 199 00:08:42,022 --> 00:08:43,421 So I'm putting on the Sizzle Zone, 200 00:08:43,423 --> 00:08:44,523 so the chicken cook quicker. 201 00:08:46,426 --> 00:08:47,926 Got a little sear, get them going. 202 00:08:49,229 --> 00:08:51,530 At this point right now, I'm kind of freaking out a little bit. 203 00:08:51,532 --> 00:08:53,798 I'm sweating. I'm sweating hard. 204 00:08:53,800 --> 00:08:55,000 It's crunch time. 205 00:08:57,704 --> 00:09:00,572 I still have so much to do. 206 00:09:00,574 --> 00:09:04,075 This striploins are ready, so now I'm going to bring them to the charcoal grill 207 00:09:04,077 --> 00:09:06,344 and I'm going to sear them off. 208 00:09:06,413 --> 00:09:09,848 The problem with the reverse sear is that we're not in our home kitchen. 209 00:09:09,917 --> 00:09:13,018 The barbecues are blazing easily at 600 degrees, 210 00:09:13,020 --> 00:09:14,753 and you're not going to achieve a reverse sear 211 00:09:14,821 --> 00:09:16,354 on a barbecue that is that hot. 212 00:09:18,725 --> 00:09:21,960 I have overcooked one of my strip loins. 213 00:09:22,029 --> 00:09:24,863 Girl from Alberta, striploin in the trash. 214 00:09:24,931 --> 00:09:26,164 This is not good. 215 00:09:26,733 --> 00:09:28,099 [breathing heavily] 216 00:09:28,101 --> 00:09:29,701 Calm down. 217 00:09:37,377 --> 00:09:40,612 I cannot believe that I overcooked this steak. 218 00:09:40,614 --> 00:09:41,947 Sorry! 219 00:09:41,949 --> 00:09:44,950 But three of the steaks look great. 220 00:09:44,952 --> 00:09:46,450 Thank goodness. 221 00:09:48,121 --> 00:09:50,455 [Peter] As the clock winds down, I want to get my okra in. 222 00:09:50,557 --> 00:09:54,125 Usually in North Carolina, you get okra fried on the side of a sandwich. 223 00:09:54,127 --> 00:09:56,428 I want it to be crisp and I want it to be fresh. 224 00:09:58,131 --> 00:10:00,799 Chefs, five minutes left. Time to hustle. 225 00:10:00,801 --> 00:10:04,402 [Peter] With my puree on the go and my meat restin I am under the time crunch. 226 00:10:04,404 --> 00:10:06,404 I really want to get everything on the plate. 227 00:10:08,408 --> 00:10:10,175 [Terry] We're gonna make a cilantro lime vinaigrette, 228 00:10:10,177 --> 00:10:12,310 it is going outside of that beautiful chicken. 229 00:10:12,312 --> 00:10:14,412 Made... make that thing pop out. 230 00:10:14,414 --> 00:10:15,614 Give me all that juice. 231 00:10:15,616 --> 00:10:17,215 My thoughts are all over the place, 232 00:10:17,217 --> 00:10:20,352 but my number one focus is to make sure that that chicken is cooked. 233 00:10:20,453 --> 00:10:22,320 Don't you burn on me. Don't you burn on me. 234 00:10:22,322 --> 00:10:24,422 I'm taking my chicken off the Sizzle Zone 235 00:10:24,424 --> 00:10:26,858 and put it on a grill because I don't want to overcook the chicken. 236 00:10:28,729 --> 00:10:29,961 Get up off of that. 237 00:10:31,832 --> 00:10:33,798 Steaks are off. Bok choy. 238 00:10:33,800 --> 00:10:34,799 Three minutes left, 239 00:10:34,801 --> 00:10:36,901 and I have not plated anything. 240 00:10:36,903 --> 00:10:41,806 I'm slicing my striploins and I am seeing that my steaks are overcooked. 241 00:10:41,808 --> 00:10:42,974 I don't have any choice. 242 00:10:42,976 --> 00:10:44,943 I have to put them on the plate. 243 00:10:44,945 --> 00:10:47,045 [Dylan] Chefs, go, go, go, go. Hustle. Hustle. 244 00:10:48,649 --> 00:10:49,814 Come on, chefs. 245 00:10:49,816 --> 00:10:52,550 Plate time. With only one minute left, 246 00:10:52,652 --> 00:10:54,219 it's a miracle that this chicken is done. 247 00:10:54,221 --> 00:10:55,520 I'm moving so fast. 248 00:10:55,522 --> 00:10:57,055 I'm putting whatever I can on this plate 249 00:10:57,057 --> 00:10:59,724 so the judges can have a little bit of everything. 250 00:10:59,726 --> 00:11:01,826 [Peter] I have to get the pork on the plate. 251 00:11:01,828 --> 00:11:03,528 I'm feeling the pressure. 252 00:11:03,530 --> 00:11:05,163 The clock is driving me nuts. 253 00:11:05,232 --> 00:11:11,803 [judges in unison] Ten, nine, eight, seven, six, five, 254 00:11:11,805 --> 00:11:16,107 four, three, two, one. 255 00:11:16,109 --> 00:11:17,409 Time's up, chefs. 256 00:11:21,515 --> 00:11:22,714 [Terry] Oh, man. 257 00:11:22,716 --> 00:11:24,849 I look down on my plate, 258 00:11:24,951 --> 00:11:26,684 it's not my best. 259 00:11:26,686 --> 00:11:29,821 But I'm hoping that the judges taste that flavo that I put in there. 260 00:11:31,625 --> 00:11:34,225 I'm panting, I'm hot, I'm sweaty, 261 00:11:34,227 --> 00:11:35,593 but the dishes are there, 262 00:11:35,595 --> 00:11:38,063 and I'm happy with how they look. 263 00:11:38,164 --> 00:11:42,200 I look at my plate, and all I can focus on is my overcooked steaks. 264 00:11:47,708 --> 00:11:50,341 Chef Terry, please tell us about your signature dish. 265 00:11:50,443 --> 00:11:52,177 [Terry] I made cilantro lime chicken 266 00:11:52,179 --> 00:11:54,512 with char avocado salsa and corn ribs. 267 00:12:07,761 --> 00:12:12,797 Chef Terry, your chicken, it's cooked, but it's overcooked. 268 00:12:12,799 --> 00:12:14,833 Oh. 269 00:12:14,901 --> 00:12:17,035 The corn, I think was the best thing on your plate. 270 00:12:17,137 --> 00:12:20,438 I actually like the fact that there was a lot of dry rub on it 271 00:12:20,507 --> 00:12:24,275 -because you got the bite of salty and sweet and spicy. -Right. 272 00:12:24,277 --> 00:12:26,044 [Roger] It's kind of all over the place. 273 00:12:26,046 --> 00:12:29,047 I love the energy you bring to the Fire Masters arena. 274 00:12:29,115 --> 00:12:31,616 And if you target all of that energy on the plate 275 00:12:31,618 --> 00:12:33,451 and really focus, I think that you'll do well 276 00:12:33,553 --> 00:12:35,820 if you carry on to the next round. 277 00:12:35,822 --> 00:12:37,055 Thank you very much, chef. 278 00:12:37,057 --> 00:12:38,957 I think I'm having too much fun in the kitchen, 279 00:12:38,959 --> 00:12:41,192 so I need to tone it down on the second round 280 00:12:41,194 --> 00:12:43,428 and really concentrate on what I really have to do. 281 00:12:47,033 --> 00:12:49,200 [Dylan] Chef Janice, please tell us what you made. 282 00:12:49,202 --> 00:12:51,035 [Janice] I made a seared striploin steak 283 00:12:51,137 --> 00:12:53,505 with a mustard cream sauce and baby bok choy. 284 00:13:07,954 --> 00:13:11,356 Chef Janice, I love the concept of this dish. 285 00:13:11,457 --> 00:13:15,627 Unfortunately, Janice, my steak is overcooked. 286 00:13:15,629 --> 00:13:17,929 [Janice] I really wanted to put some char on it, 287 00:13:17,931 --> 00:13:20,498 and it was just on the grill too long. 288 00:13:20,500 --> 00:13:22,433 [Ray] That steak is definitely overcooked, 289 00:13:22,535 --> 00:13:24,903 but the sauce certainly paired well with both elements. 290 00:13:24,905 --> 00:13:27,205 The bok choy, I loved all that char on there, 291 00:13:27,207 --> 00:13:29,507 and it came together as a nice dish. 292 00:13:29,509 --> 00:13:31,309 Thank you. 293 00:13:31,311 --> 00:13:33,344 [Janice] At this point, I'm a little nervous 294 00:13:33,446 --> 00:13:35,847 that these overcooked steaks are gonna send me home. 295 00:13:40,320 --> 00:13:42,954 [Dylan] Chef Peter, please tell us about your signature dish. 296 00:13:43,056 --> 00:13:45,423 [Peter] I made fire-roasted pork tenderloin 297 00:13:45,425 --> 00:13:48,026 with cream corn puree and fried okra. 298 00:14:00,740 --> 00:14:02,941 Pork tenderloin, while it's cooked nicely, 299 00:14:03,009 --> 00:14:05,944 there's just not a lot of brown char on it. 300 00:14:05,946 --> 00:14:08,313 You know, that's just kind of sad to me. 301 00:14:10,050 --> 00:14:11,649 Like my man Ray said, you know, 302 00:14:11,718 --> 00:14:13,952 you got to make sure you get that crust on the outside. 303 00:14:14,053 --> 00:14:16,821 That crust will give you flavor. 304 00:14:16,823 --> 00:14:20,225 But the components on the dish are very strong actually. 305 00:14:20,227 --> 00:14:21,559 I'm a super fan of okra. 306 00:14:21,661 --> 00:14:24,529 I love the consistency where it's just crunchy like that. 307 00:14:24,531 --> 00:14:26,431 So I think it works really well. 308 00:14:26,433 --> 00:14:27,599 [Dylan] Thank you very much, chef. 309 00:14:27,601 --> 00:14:29,000 And thank you, chefs. 310 00:14:29,002 --> 00:14:30,702 Let's give the judges a few minutes to deliberate 311 00:14:30,704 --> 00:14:32,503 and we'll call you back when we're ready. 312 00:14:32,505 --> 00:14:35,940 [Peter] The one comment that rattled me was the char on the pork. 313 00:14:35,942 --> 00:14:37,709 These judges really want cha 314 00:14:37,711 --> 00:14:41,246 They really want crust and they really want the depth of flavor in the arena. 315 00:14:46,620 --> 00:14:49,320 All right, judges, the Wildfire Round is complete. 316 00:14:49,322 --> 00:14:50,855 And now that you've had a chance to taste 317 00:14:50,924 --> 00:14:53,558 each of these chefs' signature dishes, how did they do? 318 00:14:53,660 --> 00:14:55,393 You know, Chef Terry had a lot of energy, 319 00:14:55,395 --> 00:14:57,962 but his energy didn't make it to the plate. 320 00:14:57,964 --> 00:15:02,634 You know, unfortunately, Chef Terry's cook on his chicken was overdone and dry. 321 00:15:02,735 --> 00:15:04,369 [Andrea] I love the corn. 322 00:15:04,371 --> 00:15:07,705 That extra little bit of seasoning on the outside of it was a great flavor bomb. 323 00:15:10,110 --> 00:15:12,543 Tell me your thoughts on Chef Janice's signature dish. 324 00:15:12,612 --> 00:15:14,312 A really nice, concise dish. 325 00:15:14,314 --> 00:15:17,515 She made a mistake with her reverse sear idea. 326 00:15:17,517 --> 00:15:20,618 At home, that works good, here in the Fire Masters arena, 327 00:15:20,620 --> 00:15:22,220 you're not going to get that to work out. 328 00:15:22,222 --> 00:15:24,856 My favorite thing on Chef Janice's plate was the bok choy. 329 00:15:24,925 --> 00:15:27,926 She did a really nice job in being able to concentrate the flavor. 330 00:15:30,030 --> 00:15:32,563 Let's take a look at Chef Peter and his signature dish. 331 00:15:32,665 --> 00:15:35,099 [Andrea] There were some flaws for sure in the pork tenderloin 332 00:15:35,101 --> 00:15:36,734 not getting hard enough sear, 333 00:15:36,736 --> 00:15:40,505 not adding enough flavor to it, but the okra, it's really hard to cook okra. 334 00:15:40,507 --> 00:15:42,807 And the char on it was great. 335 00:15:42,809 --> 00:15:44,742 Only two can advance. 336 00:15:44,811 --> 00:15:45,977 Have you made your decision? 337 00:15:45,979 --> 00:15:47,312 -Yes, we have. -Yes. 338 00:15:47,314 --> 00:15:48,413 Let's call the chefs back in. 339 00:15:57,057 --> 00:15:59,057 Chefs, in this first round, 340 00:15:59,059 --> 00:16:01,392 you were asked to create a signature dish 341 00:16:01,394 --> 00:16:04,162 that showcases who you are on a plate. 342 00:16:04,263 --> 00:16:07,598 Judges, whose signature dish was the best in this round? 343 00:16:07,600 --> 00:16:09,801 The chef with the best dish is... 344 00:16:13,707 --> 00:16:15,206 Chef Peter. 345 00:16:15,909 --> 00:16:18,343 [judges applauding] 346 00:16:18,411 --> 00:16:19,944 Congratulations, Chef Peter. 347 00:16:20,046 --> 00:16:22,580 You will have an advantage heading into the next round. 348 00:16:22,582 --> 00:16:23,748 Well done. 349 00:16:24,851 --> 00:16:27,518 It's down to Chef Terry and Chef Janice. 350 00:16:27,520 --> 00:16:30,054 Judges, tell us, who will you be sending home? 351 00:16:30,156 --> 00:16:33,057 I am not going home. I am just getting started. 352 00:16:33,059 --> 00:16:34,325 I have to go to the next round. 353 00:16:34,327 --> 00:16:36,627 I haven't showed everything I have in my arsenal. 354 00:16:36,629 --> 00:16:39,964 The chef who'll be going home is... 355 00:16:46,206 --> 00:16:47,538 It's down to Chef Terry 356 00:16:47,540 --> 00:16:51,275 with his grilled chicken breast and charred avocado salsa 357 00:16:51,277 --> 00:16:55,246 and Chef Janice with her seared striploin steak and mustard cream sauce. 358 00:16:56,549 --> 00:16:59,417 Judges, tell us, who will you be sending home? 359 00:16:59,419 --> 00:17:02,553 The chef who'll be going home is... 360 00:17:04,657 --> 00:17:05,757 Chef Terry. 361 00:17:07,694 --> 00:17:09,293 Dang. 362 00:17:09,295 --> 00:17:12,230 Chef Terry, I'm sorry to say you've been eliminated from the competition. 363 00:17:12,365 --> 00:17:14,532 It's time to leave the Fire Masters arena. 364 00:17:14,634 --> 00:17:16,634 -Cheers, Terry. -Thanks. 365 00:17:16,736 --> 00:17:19,037 Losing sucks, but I don't take losses. 366 00:17:19,138 --> 00:17:20,505 They are lessons. 367 00:17:20,507 --> 00:17:22,540 This ain't the last time, you're going to see Chef Terry again. 368 00:17:22,642 --> 00:17:23,708 Better believe that. 369 00:17:28,481 --> 00:17:31,349 Chefs, welcome to the Crossfire Round. 370 00:17:31,451 --> 00:17:33,951 This round is a fiery face off. 371 00:17:34,020 --> 00:17:35,319 Get ready for... 372 00:17:36,823 --> 00:17:38,623 Battle of the Wild. 373 00:17:40,293 --> 00:17:41,626 Nice. 374 00:17:41,628 --> 00:17:43,161 [Dylan] Give us a barbecue dish 375 00:17:43,229 --> 00:17:45,830 that celebrates a wonderful and wild protein. 376 00:17:46,800 --> 00:17:49,200 Chef Peter, as the winner of the first round, 377 00:17:49,202 --> 00:17:52,236 you get to decide which ingredient you'd like to cook with, 378 00:17:52,305 --> 00:17:54,906 wild salmon or wild boar? 379 00:17:56,776 --> 00:17:59,343 [Peter] I'm worried about the salmon because it is delicate 380 00:17:59,445 --> 00:18:01,179 and we don't have a lot of time. 381 00:18:01,181 --> 00:18:05,149 So, Chef Peter, which do you choose to cook with? 382 00:18:05,218 --> 00:18:07,418 I'm gonna pick the wild boar. 383 00:18:07,420 --> 00:18:10,922 Which means, Chef Janice, you'll be cooking with wild salmon. 384 00:18:10,924 --> 00:18:12,957 Chefs, are you ready? 385 00:18:13,059 --> 00:18:14,425 -Yeah. -Yeah. 386 00:18:14,427 --> 00:18:18,262 You've got 30 minutes back on the clock and your time starts... 387 00:18:21,201 --> 00:18:22,233 now. 388 00:18:23,603 --> 00:18:25,436 [Ray] Let's go, chefs. 389 00:18:25,505 --> 00:18:28,639 I have to cook wild salmon in round two, and I need to make sure 390 00:18:28,708 --> 00:18:30,942 that it is the star of the show. 391 00:18:30,944 --> 00:18:34,512 I am making smoked wild salmon with cauliflower salad. 392 00:18:34,514 --> 00:18:36,047 This one's extra charred. 393 00:18:36,049 --> 00:18:38,182 [Andrea] Wild salmon tends to be a little bit leaner, 394 00:18:38,184 --> 00:18:43,254 So when it cooks down, there's not enough fat to save an overcooked piece of fish. 395 00:18:43,356 --> 00:18:46,824 There's that very fine line where it goes to being overcooked, 396 00:18:46,826 --> 00:18:50,161 and that happens in like 30 seconds to one minute. 397 00:18:50,196 --> 00:18:51,863 [Janice] I know how to cook wild salmon, 398 00:18:51,931 --> 00:18:53,564 but this arena is getting to me. 399 00:18:53,633 --> 00:18:55,199 Ooh, I don't know. 400 00:19:00,206 --> 00:19:03,207 [Peter] I'm making grilled wild boar with a fire-roasted salad 401 00:19:03,209 --> 00:19:06,878 and some patty pans and brown butter to top everything off. 402 00:19:06,880 --> 00:19:11,115 I feel like my experience cooking pigs really helps with wild boar. 403 00:19:11,117 --> 00:19:13,251 I'm going to treat it like a pork chop. 404 00:19:13,319 --> 00:19:17,121 [Ray] Wild boar is a little bit leaner and a little bit richer in flavor. 405 00:19:17,123 --> 00:19:20,558 It's a great item, but it's not exactly like a pork chop. 406 00:19:20,627 --> 00:19:21,792 [Roger] It's a big piece of meat. 407 00:19:21,794 --> 00:19:23,561 So much flavor in that boar. 408 00:19:23,563 --> 00:19:26,497 [Ray] I hope Chef Peter isn't making the same mistake from the first round. 409 00:19:26,499 --> 00:19:30,434 So there's no caramelization, no good brown stuff on it. 410 00:19:30,503 --> 00:19:33,804 [Peter] The judges told me last round they want more color on my protein. 411 00:19:33,806 --> 00:19:35,006 That's a main focus here. 412 00:19:35,008 --> 00:19:36,207 I need to get that. 413 00:19:40,713 --> 00:19:42,446 [Janice] Can I get an onion? 414 00:19:42,448 --> 00:19:45,716 I got to get a lighter, lower temperature smoke going on my fish. 415 00:19:45,718 --> 00:19:47,285 I need a pan. 416 00:19:47,287 --> 00:19:49,754 I decide I need to concoct a smoker. 417 00:19:53,426 --> 00:19:55,426 Chef Janice has created her own smoker, 418 00:19:55,428 --> 00:19:57,828 almost like a quasi cold smoker on her station. 419 00:19:57,830 --> 00:19:59,063 [Ray] She just wants to smoke. 420 00:19:59,065 --> 00:20:00,898 She doesn't need any cooking right now. 421 00:20:00,900 --> 00:20:02,833 So she's got this cool environment, 422 00:20:02,935 --> 00:20:04,502 but it's going to impart the flavor of the smoke. 423 00:20:04,504 --> 00:20:06,204 That's really a smart thing to do. 424 00:20:08,107 --> 00:20:10,107 I'm basically doing meat and two sides. 425 00:20:10,109 --> 00:20:13,044 I have my salad on the go and now it's time for the patty pans. 426 00:20:13,046 --> 00:20:15,947 Patty pans are nice, vibrant squash. 427 00:20:16,015 --> 00:20:20,051 Brown butter on a patty pan just makes me so happy. 428 00:20:20,119 --> 00:20:22,954 The pork is coming along, but I want to throw some smoke in there. 429 00:20:22,956 --> 00:20:25,456 I run to the pantry, I grab my apple chips. 430 00:20:25,525 --> 00:20:29,927 They always go well with pork, so they have to go well with wild boar. 431 00:20:29,929 --> 00:20:32,463 They're gonna add a little bit more complexity 432 00:20:32,531 --> 00:20:34,432 with the fattiness of the chop. 433 00:20:39,038 --> 00:20:40,838 I have no time left. 434 00:20:40,940 --> 00:20:43,708 I've got to get this wild salmon on heat. 435 00:20:43,710 --> 00:20:47,211 Cauliflower is perfect. It's got a great char on it 436 00:20:47,213 --> 00:20:49,413 I'm going to chop it up and add it to the dressing 437 00:20:49,415 --> 00:20:51,048 so that it can soak in the flavors. 438 00:20:52,885 --> 00:20:55,353 Chefs, five minutes left in the round! Let's go! 439 00:20:55,421 --> 00:20:57,622 I'm finally happy with where the chops are. 440 00:20:57,624 --> 00:20:59,323 Definitely time to start plating. 441 00:20:59,325 --> 00:21:02,360 Looking at the patty pans, I feel like I need to put them in something. 442 00:21:04,897 --> 00:21:07,064 This is also a great way to keep the brown butter 443 00:21:07,133 --> 00:21:09,433 where I want it to be, on the patty pans. 444 00:21:15,908 --> 00:21:17,341 Chefs, you've got two minutes left. 445 00:21:18,611 --> 00:21:20,444 Time to get some food on the plate. 446 00:21:20,513 --> 00:21:23,014 Let's go. [Roger] Come on, chefs, get it on the plate. 447 00:21:25,118 --> 00:21:27,351 Ooh. Not all of the pieces of salmon are cooked. 448 00:21:27,420 --> 00:21:30,755 So I really got to be careful what I put on to that plate. 449 00:21:33,526 --> 00:21:35,226 [Dylan] Chefs, only 60 seconds left. 450 00:21:35,228 --> 00:21:37,295 This is it. 451 00:21:37,297 --> 00:21:39,964 [Peter] There's not as much pink in the chop as I would like 452 00:21:39,966 --> 00:21:42,133 but at this point in time, I don't have any other optio 453 00:21:42,234 --> 00:21:43,501 They have to go on the plate. 454 00:21:50,109 --> 00:21:54,912 [judges together] Ten, nine, eight, seven, six, 455 00:21:54,914 --> 00:21:59,617 five, four, three, two, one. 456 00:21:59,619 --> 00:22:01,619 Time's up, chefs. 457 00:22:04,957 --> 00:22:09,126 [Janice] When I look down at my dish, I'm really happ with the colors on the plate 458 00:22:09,128 --> 00:22:11,429 the flavors, the smoke. 459 00:22:11,431 --> 00:22:15,032 I made my own smoker and I executed well. 460 00:22:17,337 --> 00:22:20,037 [Peter] My biggest worry abo this plate is that it's a little simple. 461 00:22:20,039 --> 00:22:22,940 Would have been happier to have a thicker crust on it. 462 00:22:22,942 --> 00:22:24,141 Makes me nervous. 463 00:22:31,150 --> 00:22:33,818 Chef Peter, please tell us what you made using wild boar. 464 00:22:33,820 --> 00:22:38,422 Today I made grilled wild boar with a fire-roasted salad and brown butter patty pans. 465 00:22:40,059 --> 00:22:43,294 You know, in the last round, we made a very decisive comment 466 00:22:43,296 --> 00:22:46,263 about making sure you get some color on the pork 467 00:22:46,332 --> 00:22:49,033 and you did it a little bit more this time. 468 00:22:49,035 --> 00:22:50,501 But that should be brown. 469 00:23:04,317 --> 00:23:08,052 Your wild boar, overall, it's tender and it's seasoned well. 470 00:23:08,054 --> 00:23:11,956 Patty pans, I quite like, but I think they were too separated. 471 00:23:12,024 --> 00:23:15,593 Think about maybe going like that and discarding that. 472 00:23:15,595 --> 00:23:17,328 If you would have brought them together, 473 00:23:17,330 --> 00:23:19,063 you would have had a really good brown butter sauce 474 00:23:19,132 --> 00:23:21,932 to sop up your wild boar. 475 00:23:22,034 --> 00:23:24,535 Let's talk about execution. It's a boar chop. 476 00:23:24,537 --> 00:23:27,037 There's some brown on there, but not as much as I would like. 477 00:23:27,039 --> 00:23:30,408 I had to put a nice sear on it, get that fat heated up. 478 00:23:30,410 --> 00:23:31,709 There's nothing wrong with that fat, 479 00:23:31,711 --> 00:23:34,812 but you've either got to trim it off or cook it. 480 00:23:34,814 --> 00:23:36,714 -Chef, thank you very much. -Thank you. 481 00:23:36,716 --> 00:23:38,115 I'm worried about this. 482 00:23:38,117 --> 00:23:41,118 I didn't get as much char as I wanted on the pork chop. 483 00:23:41,120 --> 00:23:42,420 This could be a major issue 484 00:23:45,858 --> 00:23:47,324 [Dylan] Chef Janice, please tell the judges 485 00:23:47,326 --> 00:23:49,226 what you made with wild salmon. 486 00:23:49,228 --> 00:23:52,129 [Janice] I did a smoked wild salmon on a cauliflower salad. 487 00:24:01,808 --> 00:24:04,942 Chef Janice, three quarters of my salmon was perfect, 488 00:24:06,212 --> 00:24:08,612 but on the end here, it's still quite raw. 489 00:24:09,715 --> 00:24:11,549 [Andrea] Stop second-guessing yourself. 490 00:24:11,617 --> 00:24:15,920 This salmon could have simply gone on the grill, eight minutes, you're done. 491 00:24:15,922 --> 00:24:17,454 Stress-free. 492 00:24:17,456 --> 00:24:20,524 The charred cauliflower has a beautiful char on the outside of it. 493 00:24:20,526 --> 00:24:24,662 So the element of smoke and char that we asked you for, you presented to us. 494 00:24:24,730 --> 00:24:27,231 -Thank you, chef, and thank you, chef. -Thank you. 495 00:24:27,233 --> 00:24:29,433 Let's give the judges a few minutes to discuss what they've tasted. 496 00:24:29,502 --> 00:24:30,801 We'll call you back when we're ready. 497 00:24:30,803 --> 00:24:32,002 All right. 498 00:24:33,206 --> 00:24:35,906 If I'm gonna go home, it's going to be that salmon. 499 00:24:35,908 --> 00:24:37,641 I needed to have it thoroughly cooked. 500 00:24:37,710 --> 00:24:40,611 At this point, everything is in the judges' hands. 501 00:24:45,718 --> 00:24:48,652 Well, judges, that was a wild Crossfire Round 502 00:24:48,721 --> 00:24:50,721 with wild salmon and wild boar. 503 00:24:50,723 --> 00:24:51,956 How'd these chefs do? 504 00:24:52,024 --> 00:24:54,291 [Ray] Chef Peter chose the wild boar, 505 00:24:54,293 --> 00:24:55,960 I think he fell a little flat. 506 00:24:55,962 --> 00:24:58,929 Chef Peter really didn't listen to us in the second round. 507 00:24:58,931 --> 00:25:00,931 The meat wasn't seared properly. 508 00:25:00,933 --> 00:25:03,434 I did really like the brown butter patty pan squash. 509 00:25:04,704 --> 00:25:06,637 Chef Janice was handed the salmon, 510 00:25:06,706 --> 00:25:08,739 which we thought was a pretty good ingredient, 511 00:25:08,841 --> 00:25:10,274 and she did okay. 512 00:25:10,276 --> 00:25:13,310 [Roger] If Janice really intended to do the smoking thing, 513 00:25:13,312 --> 00:25:16,947 she could have made a beautiful, nice, square, clean cut portion 514 00:25:16,949 --> 00:25:18,616 and done that like that. 515 00:25:18,618 --> 00:25:21,752 [Andrea] But Chef Janice brought forth some complexity with texture. 516 00:25:21,821 --> 00:25:24,121 She presented a really beautiful dish. 517 00:25:24,123 --> 00:25:26,323 Two chefs with two amazing ingredients, 518 00:25:26,325 --> 00:25:28,526 but both with some execution issues. 519 00:25:28,528 --> 00:25:29,927 Have you made your decision? 520 00:25:29,929 --> 00:25:31,395 -Yes, we have. -[Andrea and Roger] Yes. 521 00:25:31,397 --> 00:25:32,763 Let's call the chefs back in. 522 00:25:38,804 --> 00:25:41,005 Chefs, in this Crossfire Round, 523 00:25:41,007 --> 00:25:45,709 it was a Battle of the Wild, wild salmon versus wild boar. 524 00:25:45,711 --> 00:25:49,847 The winner of this round will walk away with a Napoleon portable grill 525 00:25:49,949 --> 00:25:51,715 and move on to the final round. 526 00:25:53,519 --> 00:25:57,221 Judges, tell us who will be moving on to the final round. 527 00:25:57,223 --> 00:26:00,624 The chef who'll be moving on to the final round is... 528 00:26:04,130 --> 00:26:05,663 -Chef Janice. -Yeah. 529 00:26:06,632 --> 00:26:08,899 [judges applauding] 530 00:26:08,901 --> 00:26:11,936 I am in complete shock and awe. 531 00:26:11,938 --> 00:26:14,104 I'm feeling good. I'm gonna bring it. 532 00:26:14,106 --> 00:26:16,206 Chef Peter, you're a talented chef. 533 00:26:16,208 --> 00:26:19,643 Unfortunately, it's time to leave the Fire Masters arena. 534 00:26:19,712 --> 00:26:21,612 -Good luck. -Thanks. 535 00:26:21,614 --> 00:26:24,415 I had so much fun today, and I'm glad I took my shot. 536 00:26:27,520 --> 00:26:29,653 Chef Janice, in the first two rounds, 537 00:26:29,722 --> 00:26:32,323 you showed us that you're a strong competitor, 538 00:26:32,325 --> 00:26:34,792 but now the competition is really heating up. 539 00:26:34,794 --> 00:26:36,393 In this final round, 540 00:26:36,395 --> 00:26:39,830 you'll be going head-to-head against one of our Fire Masters' judge. 541 00:26:42,802 --> 00:26:48,806 And the judge you'll be facing off against is Chef Ray Lampe. 542 00:26:48,808 --> 00:26:51,709 -Yes. -[Andrea] Go get him, doc. 543 00:26:51,711 --> 00:26:53,711 Wow. Dr. BBQ? 544 00:26:53,713 --> 00:26:56,780 He's my idol, but tonight, he's my competition. 545 00:26:56,782 --> 00:26:58,916 -Woo-hoo! -I'm really excited. 546 00:26:58,918 --> 00:27:01,218 Getting to cook is the treat. I'm ready. 547 00:27:01,220 --> 00:27:05,823 Chef Janice, Chef Ray, you're about to face-off in the Feast of Fire. 548 00:27:09,428 --> 00:27:13,664 Chefs, in this final round, you must create a family style feast 549 00:27:13,732 --> 00:27:15,132 inspired by the theme... 550 00:27:16,736 --> 00:27:18,736 Barbecue Essentials. 551 00:27:19,939 --> 00:27:21,305 I like that. 552 00:27:21,307 --> 00:27:25,142 [Dylan] Perfectly seared meat and irresistible iconic sides. 553 00:27:25,244 --> 00:27:29,179 Give us a finger-licking feast filled with barbecue staples. 554 00:27:29,181 --> 00:27:31,048 This is totally in my wheelhouse. 555 00:27:31,050 --> 00:27:34,718 But Chef Janice is the captain of her competition barbecue team. 556 00:27:34,720 --> 00:27:36,153 It's in her wheelhouse, too 557 00:27:36,222 --> 00:27:38,222 This is gonna be one great battle. 558 00:27:38,224 --> 00:27:40,324 The stakes have never been higher. 559 00:27:40,326 --> 00:27:43,827 So you'll each have a sous-chef to help you create your feast. 560 00:27:43,829 --> 00:27:46,030 These feasts will be tasted blind, 561 00:27:46,032 --> 00:27:48,832 which means we're not gonna be here to watch you cook. 562 00:27:48,901 --> 00:27:53,103 But when we do return, I'll be taking Chef Ray's seat at the judges' table. 563 00:27:53,105 --> 00:27:55,039 But, chefs, before you get started, 564 00:27:55,041 --> 00:27:57,107 I've got a hot twist for you. 565 00:27:57,109 --> 00:27:59,610 Over by the fire, there are two stands. 566 00:27:59,612 --> 00:28:01,512 Choose a stand and light it on fire 567 00:28:01,514 --> 00:28:04,715 to reveal an ingredient you must use in your feast. 568 00:28:04,717 --> 00:28:06,784 Chefs, are you ready? 569 00:28:06,786 --> 00:28:07,951 -Yes. -We're ready. 570 00:28:08,053 --> 00:28:10,454 You've got 45 minutes on the clock, 571 00:28:10,523 --> 00:28:14,058 and your time starts now. 572 00:28:15,428 --> 00:28:16,627 Barbecue time, my friends. 573 00:28:16,629 --> 00:28:18,062 -I know. Man, I can't wait. -Right? 574 00:28:22,101 --> 00:28:23,934 I got cabbage. 575 00:28:23,936 --> 00:28:25,102 I got corn. 576 00:28:25,104 --> 00:28:26,403 I'm good with that. 577 00:28:26,405 --> 00:28:29,039 I was thinking about making a corn dish tonight anyway. 578 00:28:29,041 --> 00:28:30,607 Beautiful corn. 579 00:28:30,609 --> 00:28:34,878 I went to my first barbecue cook off in 1982, do the math. 580 00:28:34,880 --> 00:28:37,715 For my main, I'm making a char-grilled ribeye. 581 00:28:37,717 --> 00:28:40,918 My first side is charred and cheesy corn. 582 00:28:40,920 --> 00:28:43,954 My next side is bourbon, barbecue beans. 583 00:28:44,023 --> 00:28:47,958 And for dessert, we're having grilled pineapple with espresso mascarpone. 584 00:28:47,960 --> 00:28:50,360 These are barbecue essentials in my backyard. 585 00:28:50,429 --> 00:28:53,230 Ooh. It's hot. 586 00:28:53,232 --> 00:28:57,101 To beat Chef Ray, I'm gonna have to bring everything I've got. 587 00:28:57,103 --> 00:28:58,836 Cherry smoke's going on. 588 00:29:00,005 --> 00:29:01,405 Barbecue is my life. 589 00:29:01,407 --> 00:29:05,309 I eat, sleep, travel just for the sport of barbecue. 590 00:29:05,311 --> 00:29:07,478 I can bring it. 591 00:29:07,480 --> 00:29:11,415 For my main, I'm making grilled sweet and smoky wings. 592 00:29:11,417 --> 00:29:14,351 For my side, I'm making charred cabbage with bacon cream. 593 00:29:14,420 --> 00:29:15,719 Oh, yeah. 594 00:29:15,721 --> 00:29:19,056 For my other side, I'm making a smoked broccoli salad. 595 00:29:19,125 --> 00:29:22,926 For my dessert, I'm making a bacon-wrapped mango with fruity yogurt. 596 00:29:22,928 --> 00:29:25,763 Get ready, judges, we're having a backyard barbecue, 597 00:29:25,864 --> 00:29:27,064 and you're coming over. 598 00:29:27,133 --> 00:29:29,099 Bacon makes everyone happy. 599 00:29:29,101 --> 00:29:30,834 -Yeah. -Who doesn't like bacon. 600 00:29:32,304 --> 00:29:34,805 [Dylan] My friends, it's Feast of Fire time. 601 00:29:34,807 --> 00:29:37,207 Tonight's theme, Barbecue Essentials. 602 00:29:37,209 --> 00:29:40,611 And these chefs have a wide-open playground. 603 00:29:40,613 --> 00:29:43,814 We've got Chef Janice, who has come up through the ranks today. 604 00:29:43,816 --> 00:29:45,449 That is a hot fire. 605 00:29:45,518 --> 00:29:48,719 She's going up against a barbecue legend in Ray Lampe. 606 00:29:48,721 --> 00:29:51,321 [Ray] I need my steaks. 607 00:29:51,323 --> 00:29:53,123 It's gonna be challenging for her. 608 00:29:53,125 --> 00:29:56,059 [Roger] You know, she's show improvement from the first to the second round. 609 00:29:56,161 --> 00:29:59,163 So hopefully, she's generated a little bit of confidence. 610 00:29:59,264 --> 00:30:02,099 You know, she's realized that she's got this. 611 00:30:02,101 --> 00:30:03,666 Beautiful. 612 00:30:03,668 --> 00:30:06,937 [Andrea] Here we have Chef Ray Lampe author of nine cookbooks. 613 00:30:06,939 --> 00:30:09,807 I mean, this guy's got some recipes in his arsenal. 614 00:30:09,809 --> 00:30:11,909 [Ray] Then we're going to get a little smoke on. 615 00:30:11,911 --> 00:30:13,577 Who knows? It's anyone's game, really. 616 00:30:13,579 --> 00:30:15,345 We've got two very talented chefs 617 00:30:15,414 --> 00:30:18,315 competing within a theme that's right in their wheelhouse. 618 00:30:18,317 --> 00:30:19,950 I think we're in for an epic meal. 619 00:30:22,087 --> 00:30:25,255 I'm gonna just put a little of that in my beans. 620 00:30:25,324 --> 00:30:27,224 We'll go ahead and work on that cheese sauce. 621 00:30:27,226 --> 00:30:29,359 Don't be shy. Make it rich. 622 00:30:29,428 --> 00:30:30,727 If you hang out in Kansas City, 623 00:30:30,729 --> 00:30:33,163 you know about this famous cheesy corn. 624 00:30:33,265 --> 00:30:35,032 You want to talk about barbecue essentials? 625 00:30:35,034 --> 00:30:37,034 You better mention cheddar cheese. 626 00:30:37,135 --> 00:30:38,302 Cheese going in. 627 00:30:38,304 --> 00:30:40,938 So the corn's nicely charred up on the firepit. 628 00:30:41,039 --> 00:30:42,105 It's got to cool down a little bit 629 00:30:42,107 --> 00:30:43,440 before I can cut it off the cob. 630 00:30:45,211 --> 00:30:46,310 How about that, huh? 631 00:30:46,312 --> 00:30:47,711 When you're hot, you're hot. 632 00:30:51,550 --> 00:30:55,018 Chef, this veg is looking beautiful. 633 00:30:55,120 --> 00:30:56,553 Oh, yeah. 634 00:30:56,655 --> 00:31:00,424 I have to cook with cabbage for my backyard barbecue feast. 635 00:31:00,426 --> 00:31:03,660 I added napa cabbage and green cabbage. 636 00:31:03,729 --> 00:31:07,598 We're going to make a braised cabbage with the bacon cream. 637 00:31:07,600 --> 00:31:09,333 I want the cabbage to stand out. 638 00:31:09,434 --> 00:31:13,804 So we're slicing red cabbage and that's going to go in my broccoli salad. 639 00:31:13,806 --> 00:31:15,405 Let's check the chicken. 640 00:31:17,910 --> 00:31:19,209 We got char. 641 00:31:21,413 --> 00:31:24,615 This firepit is so hot, I can't even get my chicken wings. 642 00:31:24,617 --> 00:31:26,550 Oh, my. 643 00:31:26,652 --> 00:31:27,951 [Ray] Hot enough for you, chef. 644 00:31:27,953 --> 00:31:29,253 It's hot. 645 00:31:29,354 --> 00:31:30,721 [Ray laughs] 646 00:31:33,225 --> 00:31:36,326 I better get my steak moving over to the hot grill, I think. 647 00:31:36,328 --> 00:31:41,131 It's hard to cook a steak that thick, especially over on open fire in 45 minutes. 648 00:31:41,133 --> 00:31:42,633 But I'm not scared of that big steak. 649 00:31:42,701 --> 00:31:43,967 I'm on it. 650 00:31:43,969 --> 00:31:46,236 I go back and get my pineapp for my dessert. 651 00:31:46,305 --> 00:31:48,805 Now I'm at the fire pit. I'm happy there. 652 00:31:48,807 --> 00:31:51,408 I've got my ribeye. I got my pineapple. 653 00:31:51,410 --> 00:31:53,510 This is where I belong. 654 00:31:53,512 --> 00:31:54,645 You're on track? 655 00:31:54,713 --> 00:31:55,946 -I'm ready. -All right. 656 00:31:57,116 --> 00:31:58,215 It's exciting, ain't it? 657 00:32:00,386 --> 00:32:01,517 Fifteen minutes. 658 00:32:01,520 --> 00:32:05,622 This is the fastest 45 minutes of my entire life. 659 00:32:05,624 --> 00:32:06,924 I'm checking on my cabbage. 660 00:32:06,926 --> 00:32:08,525 It is not ready yet. 661 00:32:08,527 --> 00:32:10,627 The cabbage needs to braise a little longer. 662 00:32:10,629 --> 00:32:13,130 It's not quite there. 663 00:32:13,132 --> 00:32:15,499 Everything's just got to keep on track. 664 00:32:15,501 --> 00:32:18,702 I'm adding an Asian glaze to the chicken wings. 665 00:32:18,704 --> 00:32:20,604 Make them a little bit sticky. 666 00:32:20,606 --> 00:32:22,706 I'm throwing these chicken wings on the barbecue 667 00:32:22,708 --> 00:32:25,809 to get that glaze seared and sticky. 668 00:32:28,781 --> 00:32:29,947 Time is running out. 669 00:32:30,048 --> 00:32:32,749 This cabbage dish is not where I want it to be. 670 00:32:32,818 --> 00:32:34,351 Just keep cooking. 671 00:32:35,754 --> 00:32:38,155 I am freaking out. I can't think. 672 00:32:46,332 --> 00:32:48,498 This dish is not where I want it to be. 673 00:32:48,500 --> 00:32:51,034 The cabbage just needs to cook down. 674 00:32:51,036 --> 00:32:53,103 Tinfoil will trap the heat so that 675 00:32:53,105 --> 00:32:56,206 it steams on both sides and braises it all the way through. 676 00:33:02,081 --> 00:33:05,449 Once steaks start coming together, we're tasting, tasting, tasting. 677 00:33:05,550 --> 00:33:08,785 It's time to get the corn in with the cheese sauce, mix it up. 678 00:33:08,787 --> 00:33:10,186 It's looking really good. 679 00:33:10,188 --> 00:33:11,755 -I'm going to close the lid on the corn. -[sous-chef 1] Yep. 680 00:33:11,857 --> 00:33:13,824 Just to make sure it's hot, but it's pretty much done. 681 00:33:13,826 --> 00:33:14,925 Smells good. 682 00:33:14,927 --> 00:33:16,960 My beans are still really sweet. 683 00:33:17,062 --> 00:33:18,562 Some vinegar is going to be the trick. 684 00:33:18,630 --> 00:33:20,530 That'll cut my sweet. 685 00:33:20,532 --> 00:33:23,433 So I need to start putting the mascarpone. 686 00:33:23,502 --> 00:33:25,602 Now time to make the topping for my dessert. 687 00:33:25,604 --> 00:33:29,106 This is espresso powder going in with mascarpone. 688 00:33:29,108 --> 00:33:33,043 Espresso and mascarpone are Italian ingredients, and they go together well. 689 00:33:33,045 --> 00:33:34,211 So why not? 690 00:33:34,213 --> 00:33:36,046 A little jar with the pineapple in there 691 00:33:36,048 --> 00:33:38,015 and then the espresso mascarpone on t 692 00:33:38,017 --> 00:33:39,483 is looking kind of fancy for me. 693 00:33:39,485 --> 00:33:40,751 I like this. 694 00:33:44,456 --> 00:33:46,056 Chef, is that yogurt good to go? 695 00:33:46,058 --> 00:33:47,357 -Yeah. It is. -Okay. 696 00:33:47,459 --> 00:33:49,326 I'm going to work on my fruity yogurt, 697 00:33:49,328 --> 00:33:51,194 which is the base for my dessert. 698 00:33:51,196 --> 00:33:55,432 In a bowl, we've got Greek yogurt, pomegranate molasses and maple syrup. 699 00:33:55,501 --> 00:33:57,300 Chef Ray, can I borrow some maple syrup? 700 00:33:57,302 --> 00:33:59,403 -Yep. -[Janice] Thank you. 701 00:33:59,405 --> 00:34:02,039 I should have known that Canadians are gonna want the maple syrup. 702 00:34:02,041 --> 00:34:05,409 Now it's time to wrap the mango in that delicious bacon. 703 00:34:05,411 --> 00:34:07,511 These turned out good. 704 00:34:07,513 --> 00:34:08,812 Beautiful. 705 00:34:11,216 --> 00:34:12,249 Two minutes, chef. 706 00:34:12,317 --> 00:34:13,550 Let's get plating. 707 00:34:13,652 --> 00:34:14,718 I've got to get going. 708 00:34:14,720 --> 00:34:17,320 The steak is going to get over here and rest. 709 00:34:17,322 --> 00:34:19,222 The number's a little low on my steak, 710 00:34:19,224 --> 00:34:20,924 but I'm cooking on this hot grill. 711 00:34:20,926 --> 00:34:24,461 When I take it off, there's going to be a lot of carryover cooking. 712 00:34:24,563 --> 00:34:27,697 It's going to keep resting until it gets to the judges table. 713 00:34:27,699 --> 00:34:29,032 And I think it's gonna be okay. 714 00:34:31,403 --> 00:34:34,104 [Janice] I give the charred cabbage dish another taste. 715 00:34:34,106 --> 00:34:36,940 It's got the good bass, but it needs something to pop. 716 00:34:36,942 --> 00:34:38,708 What makes any dish better? 717 00:34:38,710 --> 00:34:40,043 Cheese. Come on. 718 00:34:41,647 --> 00:34:43,113 One minute. 719 00:34:43,115 --> 00:34:44,281 One minute. 720 00:34:44,283 --> 00:34:45,916 [Ray] Beans are up. 721 00:34:45,918 --> 00:34:48,018 [Janice] I have no idea what Chef Ray is doing. 722 00:34:48,020 --> 00:34:50,220 I am so focused on my own cook. 723 00:34:50,222 --> 00:34:51,855 There's a nice char on this chicken. 724 00:34:51,957 --> 00:34:53,490 It smells so good. 725 00:34:54,626 --> 00:34:57,160 [Ray] The steak is just going on that board. 726 00:34:57,262 --> 00:35:00,764 We will splash something on top of the corn and the steak and we are good. 727 00:35:02,901 --> 00:35:07,437 [in unison] Ten, nine, eight, seven, 728 00:35:07,539 --> 00:35:11,842 six, five, four, three, 729 00:35:11,943 --> 00:35:13,510 two, one. 730 00:35:15,814 --> 00:35:17,047 -Yeah. -Real nice. 731 00:35:17,149 --> 00:35:18,815 -This looks beautiful. -These look so pretty. 732 00:35:18,817 --> 00:35:20,050 Yeah. 733 00:35:20,052 --> 00:35:21,284 [Ray] I look down on my feas 734 00:35:21,286 --> 00:35:22,719 It looks good to me. 735 00:35:22,721 --> 00:35:24,054 The one I'm worried about is the ribeye. 736 00:35:24,056 --> 00:35:25,589 You just never really know 737 00:35:25,591 --> 00:35:28,325 what the inside of a giant rib eye like that looks like. 738 00:35:30,829 --> 00:35:33,597 [Janice] I'm looking at my Feast of Fire, and I feel really good. 739 00:35:33,599 --> 00:35:37,634 I put my own twist on it, but it's definitely a barbecue essential. 740 00:35:37,736 --> 00:35:40,437 I am so excited for the judges to taste my food. 741 00:35:42,841 --> 00:35:46,710 Well, my friends, tonight's feast is Barbecue Essentials. 742 00:35:46,712 --> 00:35:49,246 This chef has cooked for us char-grilled ribeye, 743 00:35:49,347 --> 00:35:53,416 charred and cheesy corn, bourbon barbecue beans, 744 00:35:53,418 --> 00:35:56,853 and we'll finish off with grilled pineapple with espresso mascarpone. 745 00:35:56,955 --> 00:35:58,989 This chef had to cook with corn. 746 00:35:58,991 --> 00:36:00,457 Thank you. Sure. 747 00:36:02,528 --> 00:36:05,128 Looks like the cook on the steak is perfect. 748 00:36:05,130 --> 00:36:06,363 [Andrea] Enjoy, guys. 749 00:36:12,304 --> 00:36:13,703 How do you guys feel about that steak? 750 00:36:13,705 --> 00:36:17,107 [Andrea] A ribeye is my all time favorite cut. 751 00:36:17,109 --> 00:36:20,410 It's a perfect rare, medium rare, perfectly cooked steak. 752 00:36:20,412 --> 00:36:23,813 I agree, but I could use with a whack more salt on the outside. 753 00:36:23,815 --> 00:36:25,415 I actually really like the beans. 754 00:36:25,417 --> 00:36:27,551 They're your classic baked bean 755 00:36:27,619 --> 00:36:29,219 that you'd find at a barbecue. 756 00:36:29,221 --> 00:36:31,288 You know, it's called bourbon baked beans. 757 00:36:31,290 --> 00:36:32,656 I definitely taste the bourbon. 758 00:36:32,724 --> 00:36:34,157 And it's really, really nice. 759 00:36:35,894 --> 00:36:39,129 This corn dish, it says charred and cheesy corn. 760 00:36:39,131 --> 00:36:41,298 I see the charred, I see the corn, 761 00:36:41,300 --> 00:36:43,099 not really getting a ton of cheese. 762 00:36:43,101 --> 00:36:45,502 I wish the chef would have just incorporated some more 763 00:36:45,504 --> 00:36:47,737 white cheddar or cheese curds 764 00:36:47,806 --> 00:36:50,941 to give it that gooey stringiness that it's really missing. 765 00:36:51,009 --> 00:36:54,344 I do think the texture of that corn, though, is absolutely perfect. 766 00:36:54,446 --> 00:36:56,313 Are you ready to see what this chef made us for dessert? 767 00:36:56,315 --> 00:36:57,813 [Andrea] Oh, yeah. 768 00:36:57,815 --> 00:37:01,318 [Dylan] The chef made us grilled pineapple with espresso mascarpone. 769 00:37:07,526 --> 00:37:12,562 I've never had pineapple and coffee together and I'm a little bit confused. 770 00:37:12,631 --> 00:37:14,664 It's such an intense flavor. 771 00:37:14,766 --> 00:37:16,499 [Roger] Although, I like the components of it, 772 00:37:16,501 --> 00:37:18,335 I like the idea of it, 773 00:37:18,403 --> 00:37:20,437 I can't eat more than what I've eaten now. 774 00:37:20,505 --> 00:37:25,108 It ends up being quite a lot of this alcoholic syrup to consume. 775 00:37:25,110 --> 00:37:27,544 It's almost missing a biscuit on the bottom 776 00:37:27,613 --> 00:37:30,547 to turn it into like a tiramisu. 777 00:37:30,649 --> 00:37:34,551 In this first barbecue feast, we had flame, smoke and char. 778 00:37:34,653 --> 00:37:36,453 Let's see if the next chef can raise the bar. 779 00:37:38,557 --> 00:37:41,191 Our second Barbecue Essentials feast is here. 780 00:37:41,193 --> 00:37:44,327 This chef has made for us grilled sweet and smokey wings, 781 00:37:44,329 --> 00:37:48,765 charred cabbage with bacon cream, smoked broccoli salad, 782 00:37:48,800 --> 00:37:51,701 and we'll finish off with bacon-wrapped mango with fruity yogurt. 783 00:37:51,703 --> 00:37:54,304 This chef had to cook with cabbage. 784 00:37:54,306 --> 00:37:55,705 -Oh, yeah. -[Andrea] There you go. 785 00:37:55,707 --> 00:37:57,040 [Roger] Thanks so much. 786 00:37:57,109 --> 00:37:58,608 Buon appetito. 787 00:38:07,119 --> 00:38:09,019 I really like the flavor of those wings. 788 00:38:09,021 --> 00:38:11,221 I also really like how the chef left the wings whole 789 00:38:11,223 --> 00:38:12,622 because it's a backyard barbecue. 790 00:38:12,624 --> 00:38:14,624 It's very casual. It's rustic. 791 00:38:14,626 --> 00:38:16,259 [Roger] What's cool about the wings is that, 792 00:38:16,295 --> 00:38:17,894 they've got a nice char, 793 00:38:17,896 --> 00:38:20,230 you know, when you get those little crunchy bits with the little sticky bits. 794 00:38:20,232 --> 00:38:22,032 So it's just a magical thing. 795 00:38:22,034 --> 00:38:23,800 When it comes to the broccoli salad, 796 00:38:23,802 --> 00:38:25,335 I do like that the chef grilled the broccoli. 797 00:38:25,404 --> 00:38:27,737 I think that was smart, with the red cabbage and the raisins 798 00:38:27,806 --> 00:38:29,105 and the pumpkin seeds, 799 00:38:29,107 --> 00:38:31,041 it's very reminiscent of a dish that my mom used to make 800 00:38:31,043 --> 00:38:32,409 when I was growing up. 801 00:38:32,411 --> 00:38:34,210 [Andrea] I want to talk about this cabbage for a second. 802 00:38:34,212 --> 00:38:37,213 I think this chef was really smart to add bacon, 803 00:38:37,215 --> 00:38:38,714 onions and cabbage together. 804 00:38:38,784 --> 00:38:42,052 I mean, that's like the Holy Trinity of Eastern European cuisine. 805 00:38:42,153 --> 00:38:43,320 I wish the chef would have chosen 806 00:38:43,322 --> 00:38:44,654 a different type of cabbage. 807 00:38:44,723 --> 00:38:48,258 Napa cabbage does not hold well to a long braise 808 00:38:48,327 --> 00:38:50,860 and it becomes a bit soggy and watery in texture. 809 00:38:54,066 --> 00:38:56,633 Another solid Barbecue Essentials feast. 810 00:38:56,735 --> 00:38:58,101 You guys ready for one more dessert? 811 00:38:58,103 --> 00:38:59,703 Oh, yeah. 812 00:38:59,705 --> 00:39:01,337 [Dylan] Our second dessert Dessert has landed, 813 00:39:01,339 --> 00:39:04,407 and this chef has made for us bacon-wrapped mango with fruity yogurt. 814 00:39:12,117 --> 00:39:13,950 I've had bacon with a lot of things, 815 00:39:14,052 --> 00:39:15,385 but never with mango. 816 00:39:15,387 --> 00:39:18,054 And I think if you're going to apply bacon to a dessert, 817 00:39:18,056 --> 00:39:21,524 candy it, chop it up finer, incorporate it somehow 818 00:39:21,526 --> 00:39:23,760 rather than just wrap it around a mango. 819 00:39:23,828 --> 00:39:25,729 It doesn't translate to dessert. 820 00:39:25,731 --> 00:39:29,599 When I saw this combination, I thought immediately of, like, Southeast Asia. 821 00:39:29,601 --> 00:39:33,036 They do pork floss with tropical fruits. 822 00:39:33,138 --> 00:39:36,906 But this forces you to take a big hunk of the mango 823 00:39:36,908 --> 00:39:38,441 with a big hunk of the bacon. 824 00:39:38,510 --> 00:39:40,510 If it was applied a little bit differently, 825 00:39:40,512 --> 00:39:41,911 I think it could have worked. 826 00:39:41,913 --> 00:39:44,814 Well, we've had two interesting interpretations of barbecue 827 00:39:44,816 --> 00:39:48,051 from the chefs tonight, both with big, bold flavors. 828 00:39:48,119 --> 00:39:49,619 Let's break it down plate by plate. 829 00:39:52,657 --> 00:39:55,492 This Battle of the Barbecue tonight in the Fire Masters arena, 830 00:39:55,494 --> 00:39:58,361 let's take a look at both of these chefs' feast and see how they stacked up. 831 00:39:58,430 --> 00:40:01,131 The first chef had that charred-grilled bone in ribeye, 832 00:40:01,133 --> 00:40:03,500 and the second chef with the sweet and smokey wings. 833 00:40:03,502 --> 00:40:05,135 Kudos to the first chef for cooking 834 00:40:05,203 --> 00:40:08,104 such a gigantic cut of meat, cooked to perfection. 835 00:40:08,106 --> 00:40:09,906 The bark on the outside was right. 836 00:40:09,908 --> 00:40:15,311 My steak could have used a good smack of salt to really drive it home. 837 00:40:15,313 --> 00:40:18,515 [Andrea] Then we had the sticky glaze barbecue wings. 838 00:40:18,517 --> 00:40:19,949 [Roger] The sauce on them was great. 839 00:40:19,951 --> 00:40:22,519 They had a nice brown on them, a nice grill mark. 840 00:40:22,521 --> 00:40:25,188 So when you got some of that crunch and that brown skin, 841 00:40:25,190 --> 00:40:26,756 that had a lot of flavor on it, 842 00:40:26,825 --> 00:40:29,325 it was really, really nice to balance out the stickiness. 843 00:40:31,730 --> 00:40:32,796 Let's move on to the sides, 844 00:40:32,798 --> 00:40:35,064 the first chef with the charred cheesy corn 845 00:40:35,100 --> 00:40:37,300 and the second chef with the cabbage and bacon cream. 846 00:40:37,302 --> 00:40:40,703 I definitely enjoyed the charred corn, 847 00:40:40,705 --> 00:40:42,305 but I would leave out the word cheesy 848 00:40:42,307 --> 00:40:45,508 because it was definitely missing a lot of cheese, a lot of richness. 849 00:40:45,510 --> 00:40:48,511 For me, the creativity went to the second chef with the cabbage dish. 850 00:40:48,513 --> 00:40:51,114 [Roger] I agree there was definitely more layers of flavor. 851 00:40:52,617 --> 00:40:54,017 Moving on to the next round of sides, 852 00:40:54,019 --> 00:40:56,920 the first chef prepared us those bourbon barbecue beans, 853 00:40:56,922 --> 00:40:59,556 and the second chef with the smoked broccoli salad. 854 00:40:59,657 --> 00:41:01,958 I lean on the first chef with the baked beans. 855 00:41:02,026 --> 00:41:05,261 It was sweet and sticky baked beans that you would expect. 856 00:41:05,330 --> 00:41:07,430 [Andrea] For the broccoli salad, I quite enjoyed that the chef 857 00:41:07,432 --> 00:41:09,532 grilled the broccoli instead of just boiling it 858 00:41:09,634 --> 00:41:11,734 or blanching it or, you know, keeping it raw. 859 00:41:11,803 --> 00:41:15,305 I can taste the arena in both, so could go either way for me. 860 00:41:15,307 --> 00:41:17,006 Let's take a look at these desserts. 861 00:41:17,008 --> 00:41:18,708 The first chef with the charred pineapple 862 00:41:18,710 --> 00:41:20,844 and espresso mascarpone and the second chef 863 00:41:20,912 --> 00:41:23,112 with the bacon wrapped mango and fruit yogurt. 864 00:41:23,114 --> 00:41:26,850 The first dessert, it was a combination that I've never had before. 865 00:41:26,918 --> 00:41:29,786 Maybe as an amuse bouche, but not as a full dessert. 866 00:41:29,788 --> 00:41:32,522 [Dylan] The bacon-wrapped mango, I really wanted to like it. 867 00:41:32,524 --> 00:41:35,024 Unfortunately, it totally missed that mark for me. 868 00:41:35,026 --> 00:41:36,493 [Andrea] The yogurt was great. 869 00:41:36,495 --> 00:41:38,761 The raspberries and the passion fruit worked really well together. 870 00:41:38,830 --> 00:41:40,630 Those are classic flavors that work well together. 871 00:41:40,632 --> 00:41:42,599 The only thing that was a flaw was the bacon. 872 00:41:42,601 --> 00:41:45,301 Well, my friends, we've had two big, bold, 873 00:41:45,303 --> 00:41:48,104 flavor-packed Barbecue Essential feasts tonight. 874 00:41:48,106 --> 00:41:50,206 It was a tough choice, but I think we've made a decision. 875 00:41:50,208 --> 00:41:51,441 -I do. -Absolutely. 876 00:41:58,350 --> 00:42:00,216 [Janice] I think I have the winning feast. 877 00:42:00,285 --> 00:42:02,552 There's a little bit of fire in every dish. 878 00:42:02,654 --> 00:42:04,020 It's something to be proud of. 879 00:42:06,458 --> 00:42:08,358 As a Fire Master, there's no excuses. 880 00:42:08,426 --> 00:42:09,626 I got to win tonight. 881 00:42:11,796 --> 00:42:15,131 Chefs, both of your Barbecue Essentials feast 882 00:42:15,199 --> 00:42:18,201 found a beautiful alchemy between food and flame. 883 00:42:18,269 --> 00:42:21,271 As you know, these feasts were tasted blind. 884 00:42:21,273 --> 00:42:24,607 In the first feast, we thought the crust on the char-grilled ribeye 885 00:42:24,676 --> 00:42:26,342 was cooked beautifully. 886 00:42:26,344 --> 00:42:30,113 However, we were missing the promise of cheese flavor in the charred corn dish. 887 00:42:31,616 --> 00:42:34,284 In the second feast, we thought the sweet and smokey wings 888 00:42:34,286 --> 00:42:36,219 had an enticing and delicious char. 889 00:42:36,221 --> 00:42:39,188 However, we thought the charred cabbage with bacon cream 890 00:42:39,190 --> 00:42:41,357 was a touch on the watery side. 891 00:42:41,459 --> 00:42:43,960 Chefs, both of your Barbecue Essential feasts 892 00:42:43,962 --> 00:42:46,029 achieved great things on the grill, 893 00:42:46,031 --> 00:42:48,131 but there can only be one winner. 894 00:42:48,133 --> 00:42:51,134 Tonight's Fire Masters Champion is... 895 00:42:53,505 --> 00:42:55,672 the second feast with the sweet and smokey wings 896 00:42:55,674 --> 00:42:56,973 and broccoli salad. 897 00:42:56,975 --> 00:42:58,808 [all applauding] 898 00:42:58,810 --> 00:43:00,109 Congratulations. 899 00:43:02,213 --> 00:43:06,082 Congratulations, Chef Janice, you have won $10,000. 900 00:43:06,084 --> 00:43:07,249 Thank you. 901 00:43:07,318 --> 00:43:09,419 And the title of today's Fire Masters Champion. 902 00:43:09,421 --> 00:43:10,720 Well done. 903 00:43:11,823 --> 00:43:12,889 [Janice] I won. 904 00:43:12,891 --> 00:43:15,291 I am a Fire Masters Champi. 905 00:43:15,293 --> 00:43:16,426 Great work, chef. 906 00:43:16,428 --> 00:43:17,527 -Congratulations. -Thank you. 907 00:43:17,529 --> 00:43:20,229 Winning $10,000 is amazing. 908 00:43:20,231 --> 00:43:23,199 I have so many awesome barbecue trips in store. 909 00:43:23,201 --> 00:43:24,334 I cannot wait. 910 00:43:24,435 --> 00:43:26,903 Chef Ray, an incredible cook in the kitchen today. 911 00:43:26,905 --> 00:43:29,205 As always, an honor to taste your food. 912 00:43:29,207 --> 00:43:31,174 I had a great time today competing. 913 00:43:31,176 --> 00:43:33,209 Chef Janice cooked really well. 914 00:43:33,211 --> 00:43:34,811 I'm proud to see her win. 915 00:43:34,879 --> 00:43:38,314 But my fellow Fire Masters, do not worry, I'll be back. 916 00:43:38,316 --> 00:43:39,716 How are you feeling? 917 00:43:39,817 --> 00:43:41,784 I'm overwhelmed. 918 00:43:41,786 --> 00:43:42,885 [Dylan] Did you have some fun? 919 00:43:42,887 --> 00:43:44,420 [Janice] I had a lot of fun.