1 00:00:02,236 --> 00:00:04,069 Welcome to Fire Masters, 2 00:00:06,207 --> 00:00:09,942 where three chefs will take on three blazing culinary challenges. 3 00:00:09,944 --> 00:00:11,010 Oh! Let's go. 4 00:00:11,012 --> 00:00:12,111 Two minutes extra, please. 5 00:00:12,113 --> 00:00:14,013 [Dylan] Two will be eliminated, 6 00:00:14,015 --> 00:00:16,415 and the last chef standing will go head-to-head 7 00:00:16,417 --> 00:00:18,717 against one of our Fire Masters judges, 8 00:00:18,719 --> 00:00:21,854 battling for the chance to win $10,000. 9 00:00:21,922 --> 00:00:23,088 It's happening. 10 00:00:23,090 --> 00:00:25,424 And earn their place as a Fire Masters' champio. 11 00:00:25,426 --> 00:00:26,725 -[Dale] That's bold. -Yeah. 12 00:00:26,727 --> 00:00:27,860 This is the face of shock. 13 00:00:27,895 --> 00:00:29,328 -[Dylan] Speed. -[Kyle] Let's go. 14 00:00:29,330 --> 00:00:30,529 -[Dylan] Skill. -Money. 15 00:00:30,531 --> 00:00:32,498 [Dylan] Scorching competitio 16 00:00:32,500 --> 00:00:34,333 [Dylan] Sirloin down. 17 00:00:34,435 --> 00:00:36,835 This is Fire Masters. 18 00:00:39,940 --> 00:00:42,041 Three chefs think that they can tame the flame 19 00:00:42,142 --> 00:00:44,710 and be the next Fire Masters champion. 20 00:00:44,712 --> 00:00:46,211 Let's meet them. 21 00:00:46,213 --> 00:00:49,314 First up, Tahir Bacchus from Markham, Ontario. 22 00:00:49,316 --> 00:00:50,649 [Tahir] I've been cooking for 13 years. 23 00:00:50,718 --> 00:00:52,785 I'm currently the sous-chef of Fishbone By The Lake. 24 00:00:52,787 --> 00:00:54,920 We focus a lot on fresh seafood. 25 00:00:54,922 --> 00:00:56,155 I'm the next Fire Masters' champion 26 00:00:56,223 --> 00:00:57,723 because I'm extremely competitive. 27 00:00:57,725 --> 00:00:59,224 I have to be the best at everything I do 28 00:00:59,226 --> 00:01:02,127 I came here for one reason and one reason only to win. 29 00:01:02,129 --> 00:01:03,629 Hi, judges. 30 00:01:03,631 --> 00:01:06,799 Next, Jenny Burthwright from Calgary, Alberta. 31 00:01:06,801 --> 00:01:10,002 [Jenny] I'm the chef and catering coordinator at Jane Bond BBQ. 32 00:01:10,004 --> 00:01:11,737 There's something about cooking on fire. 33 00:01:11,806 --> 00:01:13,038 It's just this primal, 34 00:01:13,040 --> 00:01:14,940 really sexy way to cook and eat. 35 00:01:15,009 --> 00:01:17,509 I've been cooking for about 10 years professionall 36 00:01:17,511 --> 00:01:18,944 I really like to push flavor 37 00:01:19,013 --> 00:01:21,413 I want the judges to see that and taste that through. 38 00:01:21,415 --> 00:01:23,549 Howdy, y'all? Thanks for having me. 39 00:01:23,650 --> 00:01:26,952 And last, Kyle Matuszewski from Waddell, Arizona. 40 00:01:26,954 --> 00:01:29,955 I am the head cook of Your Behind Barbecue. 41 00:01:30,023 --> 00:01:32,424 Your Behind Barbecue is my dad and I. 42 00:01:32,426 --> 00:01:34,460 My dad taught me how to cook and grill. 43 00:01:34,528 --> 00:01:36,595 He's my best friend and my mentor. 44 00:01:36,597 --> 00:01:38,096 I can be a Fire Masters' champion, 45 00:01:38,098 --> 00:01:40,499 because nobody does the different techniques that I do. 46 00:01:40,501 --> 00:01:42,935 What's up, chefs? Hope y'all ready to eat. 47 00:01:43,036 --> 00:01:46,004 Chefs, welcome to Fire Masters. 48 00:01:46,006 --> 00:01:47,840 Here's how it's all going down. 49 00:01:47,941 --> 00:01:49,942 There will be three rounds of competition. 50 00:01:49,944 --> 00:01:51,310 In the first two rounds, 51 00:01:51,312 --> 00:01:53,612 you'll be competing against one another. 52 00:01:53,614 --> 00:01:55,714 And at the end of each of these rounds, 53 00:01:55,716 --> 00:01:57,683 one of you will be going home. 54 00:01:57,685 --> 00:01:59,551 In the third and final round, 55 00:01:59,620 --> 00:02:03,122 the last chef standing will go head-to-head against one of our judges 56 00:02:03,124 --> 00:02:06,959 for the chance to win $10,000 and more importantly, 57 00:02:06,961 --> 00:02:09,461 the title of today's Fire Masters Champion. 58 00:02:09,563 --> 00:02:10,762 Speaking of judges, 59 00:02:10,798 --> 00:02:12,464 here's who you'll need to impress. 60 00:02:13,734 --> 00:02:15,934 Chef Dale Mackay is the che and co-owner 61 00:02:16,003 --> 00:02:19,238 of the celebrated Grassroot Restaurant Group in Saskatchewan. 62 00:02:19,240 --> 00:02:23,208 Hello, chefs. Welcome to the Fire Masters arena. 63 00:02:23,210 --> 00:02:25,711 [Dylan] Chef Connie Desousa is an accomplished chef, 64 00:02:25,713 --> 00:02:28,514 butcher and co-owner of Char Restaurant Group, 65 00:02:28,516 --> 00:02:30,449 including the award winning Char Cut, 66 00:02:30,551 --> 00:02:33,552 Italian Roast House and Char Bar in Calgary, Alberta. 67 00:02:33,621 --> 00:02:35,487 Welcome, chefs. 68 00:02:35,489 --> 00:02:38,223 [Dylan] Chef Eddie Jackson is a cookbook author, 69 00:02:38,225 --> 00:02:42,928 celebrity chef and the owne of Rose Hill Beer Garden in Houston, Texas. 70 00:02:44,431 --> 00:02:46,398 -Which one of you is going to win? -Let's go. 71 00:02:46,400 --> 00:02:47,633 -Yes. -I am. 72 00:02:47,734 --> 00:02:50,102 Chefs, I hope you brought your A-game 73 00:02:50,104 --> 00:02:52,504 because it's time to fire things up. 74 00:02:55,910 --> 00:02:58,010 In this first Wildfire Round, 75 00:02:58,012 --> 00:03:01,947 you'll create a signature dish that showcases your personality on a plate. 76 00:03:02,049 --> 00:03:04,950 You'll each have your own top of the line grill station 77 00:03:05,019 --> 00:03:07,052 and use of our Fire Masters' fire pit. 78 00:03:08,222 --> 00:03:11,056 As well as access to our fully stocked pantry. 79 00:03:11,058 --> 00:03:13,125 Your dish will be judged on presentation, 80 00:03:13,127 --> 00:03:15,127 creativity and taste. 81 00:03:15,129 --> 00:03:17,262 -Chefs, are you ready? -Let's do this! 82 00:03:17,364 --> 00:03:18,663 -Let's go. -Yes. 83 00:03:18,665 --> 00:03:24,503 You've got 30 minutes on the clock and your time starts now. 84 00:03:24,505 --> 00:03:26,038 -[judges applauding] -[Connie] Come on, chefs. 85 00:03:26,106 --> 00:03:27,506 [Dale] Come on, chefs. Let's go. 86 00:03:29,610 --> 00:03:32,544 Paprika, cumin. There it is cumin. 87 00:03:32,613 --> 00:03:34,012 For my signature dish, 88 00:03:34,014 --> 00:03:38,116 I'm making smoked salmon pate with fried green tomatoes. 89 00:03:38,118 --> 00:03:39,818 All right. 90 00:03:39,820 --> 00:03:43,422 This is my signature dish because I really like cooking fish on flame, 91 00:03:43,424 --> 00:03:45,457 and I really love southern food. 92 00:03:45,559 --> 00:03:47,826 Fried green tomatoes are one of my favorites. 93 00:03:47,828 --> 00:03:49,828 Bit of fusion action going on. 94 00:03:49,830 --> 00:03:52,197 Okay, we're going to season this up with paprika, 95 00:03:52,199 --> 00:03:55,701 cumin, garlic, salt and nice Cajun style seasoning. 96 00:03:55,703 --> 00:04:00,239 And it needs to be full of flavor and flame and fire and rah... 97 00:04:00,340 --> 00:04:02,241 Lots of flavor in this. 98 00:04:02,342 --> 00:04:03,442 Ahh. 99 00:04:03,543 --> 00:04:04,743 Snapper filet. 100 00:04:04,812 --> 00:04:05,811 [Tahir] For my signature dis 101 00:04:05,813 --> 00:04:07,312 I'm making grilled jerk snapper 102 00:04:07,314 --> 00:04:10,048 with mango salsa with some crispy plantains. 103 00:04:11,652 --> 00:04:13,585 I'm fileting this beautiful red snapper right now. 104 00:04:13,587 --> 00:04:16,255 I'm trying to get it even to have it more consistent cook. 105 00:04:16,323 --> 00:04:17,656 This is my signature dish 106 00:04:17,658 --> 00:04:20,325 because fried snapper is a huge thing in the Caribbean. 107 00:04:20,327 --> 00:04:21,893 I'll bring it all my Caribbean roots 108 00:04:21,895 --> 00:04:23,829 to the Fire Master arena today for the W. 109 00:04:23,831 --> 00:04:25,230 Time is of an essence right now. 110 00:04:25,232 --> 00:04:26,865 Got to go. Got to go. Got to go. 111 00:04:26,933 --> 00:04:30,168 [indistinct mumbling] 112 00:04:30,170 --> 00:04:31,670 [Kyle] For my signature dish 113 00:04:31,672 --> 00:04:36,041 I'm doing a shovel-seared ribeye with cheesy asparagus. 114 00:04:36,143 --> 00:04:39,311 This is my signature dish because I'm from Waddell, Arizona. 115 00:04:39,313 --> 00:04:41,947 Us Southwest guys, we like to do stuff different, 116 00:04:41,949 --> 00:04:44,816 so I'm taking a risk and I'm searing a steak on a shovel. 117 00:04:44,818 --> 00:04:46,518 Put some soy sauce on there. 118 00:04:46,520 --> 00:04:48,920 Garlic, some black pepper. 119 00:04:48,922 --> 00:04:51,957 I'm using hickory wood chip because it packs a punch. 120 00:04:51,959 --> 00:04:54,059 And I'm all about giving these judges some flavor. 121 00:04:54,127 --> 00:04:55,527 Put a little smoke on these. 122 00:04:57,364 --> 00:04:59,364 [Jenny] I want that to get nice and crispy. 123 00:04:59,466 --> 00:05:02,401 I'm going to cook this fish directly on the coals. 124 00:05:02,403 --> 00:05:03,802 All right. 125 00:05:03,804 --> 00:05:05,437 [Dylan] Chef Jenny, what's going on here? 126 00:05:05,506 --> 00:05:07,306 [Jenny] Getting this salmon right on the coals. 127 00:05:07,308 --> 00:05:09,408 I want to get it nice and blackened. 128 00:05:09,410 --> 00:05:10,708 [Dylan] All right. 129 00:05:10,710 --> 00:05:12,411 [Eddie] Did Jenny just throw her salmon right on the coal? 130 00:05:12,413 --> 00:05:13,812 -[Dale] Yeah. -Yeah. 131 00:05:13,814 --> 00:05:15,180 [Dale] And that's bold. 132 00:05:15,182 --> 00:05:16,848 So how are you going to get it out once it's starts cooking? 133 00:05:16,950 --> 00:05:18,417 -It's hard enough on the grill. -Yeah. 134 00:05:18,419 --> 00:05:20,419 [Dylan] Chef Jenny, why did you throw it right on the coals? 135 00:05:20,421 --> 00:05:21,853 I wanted to get a nice, 136 00:05:21,922 --> 00:05:24,256 earthy charcoal flavor in there. 137 00:05:24,325 --> 00:05:26,458 And what's the biggest risk you're taking in this round? 138 00:05:26,560 --> 00:05:29,661 [Jenny] Getting that fish off those charcoals before it burns. 139 00:05:29,763 --> 00:05:31,596 It can burn very quickly. 140 00:05:31,598 --> 00:05:34,299 It can overcook and fall apart as you take it off. 141 00:05:34,301 --> 00:05:36,501 Chef, it looks like you're pretty comfortable with live fire. 142 00:05:36,503 --> 00:05:37,602 I'm excited to see this dish. 143 00:05:37,604 --> 00:05:38,904 Let's do this. I'm going to bring it. 144 00:05:38,906 --> 00:05:41,907 Seeing the fish on the coals is just so primal. 145 00:05:41,909 --> 00:05:43,442 It's like cave woman cooking. 146 00:05:43,543 --> 00:05:46,611 All right. You stay here. You be nice. 147 00:05:46,613 --> 00:05:47,813 Next, going to cut this pineapple. 148 00:05:47,815 --> 00:05:49,348 I'm going to throw them right on the fire pit 149 00:05:49,416 --> 00:05:51,850 to bring that chary flavor to the crema. 150 00:05:51,952 --> 00:05:54,319 Chef, Tahir, why is this your signature dish? 151 00:05:54,321 --> 00:05:56,555 It's the first time I'm making this dish. 152 00:05:56,623 --> 00:06:00,359 But it's also a combination of a bunch of different things that I like to eat. 153 00:06:00,460 --> 00:06:02,260 Pineapple, mangoes, plantains. 154 00:06:02,362 --> 00:06:04,629 It's a little bit risky doing a dish that you've never made before. 155 00:06:04,631 --> 00:06:06,898 I'm here to win. I'm not here to play it safe. 156 00:06:06,900 --> 00:06:08,500 -Best of luck. -[Tahir] Thank you. 157 00:06:08,502 --> 00:06:09,601 [Kyle mumbling]. 158 00:06:09,603 --> 00:06:11,503 Next, I'm making my chimichurri. 159 00:06:11,505 --> 00:06:14,439 There is parsley, cilantro, garlic, 160 00:06:14,508 --> 00:06:17,342 shallots and chili flakes. 161 00:06:17,444 --> 00:06:18,510 Come on, baby. 162 00:06:18,512 --> 00:06:20,011 Give our steak a nice little pop. 163 00:06:22,449 --> 00:06:24,416 One more trip. Okay. 164 00:06:24,418 --> 00:06:26,551 I grabbed my salmon off the fire pit. 165 00:06:26,653 --> 00:06:27,919 All right, that's perfect. 166 00:06:27,921 --> 00:06:30,055 It's going on a cedar plank into the charcoal grill. 167 00:06:30,057 --> 00:06:31,556 I'm using lemon woodchips, 168 00:06:31,625 --> 00:06:34,526 and it's gonna help me get a nice smoky flavor in there 169 00:06:34,528 --> 00:06:35,627 All right. 170 00:06:35,629 --> 00:06:38,130 Now I need flavoring for my pate. 171 00:06:38,132 --> 00:06:42,033 So I put the honey and the cream cheese together and smoke it. 172 00:06:42,135 --> 00:06:43,935 Oh, yeah. 173 00:06:43,937 --> 00:06:46,338 [Tahir] I making a quick jerk sauce for my fish. 174 00:06:46,407 --> 00:06:49,040 For my jerk sauce I'm adding onions, garlic, 175 00:06:49,042 --> 00:06:52,344 ginger, brown sugar, scallion, paprika, 176 00:06:52,413 --> 00:06:54,613 cinnamon, allspice, soy sauce. 177 00:06:54,615 --> 00:06:57,048 And I'm adding a scotch bonn to bring that heat. 178 00:06:57,117 --> 00:06:59,217 I'm going to pour that jerk sauce on that red snapper 179 00:06:59,219 --> 00:07:01,153 and let it sit before I hit on the grill. 180 00:07:01,221 --> 00:07:02,921 Let's go. 181 00:07:02,923 --> 00:07:04,723 [Eddie] I like what I'm seeing from Chef Tahir. 182 00:07:04,725 --> 00:07:06,858 Yeah. It was interesting that he went with a wet rub 183 00:07:06,960 --> 00:07:08,527 instead of more of a dry rub with the fish 184 00:07:08,529 --> 00:07:10,629 given the fact that he's got the skin on there. 185 00:07:10,631 --> 00:07:12,631 You want to get that smoke, that char, all that in there, 186 00:07:12,633 --> 00:07:13,764 I don't know if he's going to be 187 00:07:13,766 --> 00:07:15,901 -able to get that with a wet marinade. -Yeah. 188 00:07:15,903 --> 00:07:18,203 [Kyle] I run over and I check my steaks. 189 00:07:18,205 --> 00:07:19,638 They need to be pulled off. 190 00:07:19,739 --> 00:07:21,406 Still got to sear these ribeyes. 191 00:07:21,408 --> 00:07:24,943 So, I'm going to pull out my secret weapon, my shovel. 192 00:07:24,945 --> 00:07:26,211 This will work. 193 00:07:26,213 --> 00:07:28,713 I grab some butter. 194 00:07:28,715 --> 00:07:31,650 Wow. let's see those bad boys. 195 00:07:31,751 --> 00:07:34,653 [Connie] Chef Kyle, he's searing his steak on a shovel. 196 00:07:34,721 --> 00:07:36,955 I have never seen that done before. 197 00:07:37,024 --> 00:07:39,124 I know. I hope he doesn't dig himself into a hole. 198 00:07:39,126 --> 00:07:40,725 [laughter] 199 00:07:42,396 --> 00:07:44,729 Fifteen minutes left. Chefs, we're halfway through. 200 00:07:44,731 --> 00:07:46,264 [Jenny] Gosh. 201 00:07:46,266 --> 00:07:48,700 I need to make a lemon and chardonnay cream reduction, 202 00:07:48,702 --> 00:07:51,303 oil, salt, garlic. 203 00:07:51,305 --> 00:07:52,537 Put on stock in there. 204 00:07:52,539 --> 00:07:54,372 I'm going to pour this all on top of the dish 205 00:07:54,374 --> 00:07:56,508 Capers, we're going to fry up these capers. 206 00:07:56,510 --> 00:08:00,145 I'm starting to feel like I may have bitten off too much with this dish. 207 00:08:00,214 --> 00:08:01,713 My oil's not hot enough. 208 00:08:01,715 --> 00:08:03,949 I don't even have my green tomatoes frying. 209 00:08:03,951 --> 00:08:07,819 You know that feeling when you're like, "Oh... Yeah"? 210 00:08:07,821 --> 00:08:09,154 It's happening. 211 00:08:11,024 --> 00:08:13,625 Sexy. Time to make my mango salsa. 212 00:08:13,627 --> 00:08:16,228 I'm chopping bell peppers, mangoes, chilis, 213 00:08:16,230 --> 00:08:17,729 scallions, cilantro, 214 00:08:17,731 --> 00:08:20,799 parsley, seasoned with some olive oil, salt, 215 00:08:20,801 --> 00:08:22,200 char lime juice. 216 00:08:22,202 --> 00:08:24,703 This mango salsa is the topping for my fish 217 00:08:24,705 --> 00:08:27,305 that's going to compliment the jerk sauce extremely well. 218 00:08:28,642 --> 00:08:30,108 Money! 219 00:08:30,110 --> 00:08:32,811 [Kyle] I'm searing my ribeye I want a nice brown, 220 00:08:32,813 --> 00:08:34,813 almost a mahogany type color 221 00:08:34,815 --> 00:08:35,914 I'm thinking, okay, 222 00:08:35,916 --> 00:08:37,215 if they've got to be getting close. 223 00:08:39,219 --> 00:08:41,319 I am so concerned about Chef Kyle. 224 00:08:41,321 --> 00:08:45,023 I don't mind the shovel, but you have to have a hot, hot surface 225 00:08:45,025 --> 00:08:46,858 to get a nice sear on the steak. 226 00:08:46,927 --> 00:08:48,226 [Kyle] I go to flip my steak 227 00:08:50,430 --> 00:08:51,763 -[Dylan] Oh, no. -It fell on the ground. 228 00:08:51,831 --> 00:08:52,931 [all] Yeah. 229 00:09:00,307 --> 00:09:01,740 [Kyle] I go to flip my steak 230 00:09:01,841 --> 00:09:04,309 One steak slides off. 231 00:09:04,311 --> 00:09:05,743 That's not good. 232 00:09:05,745 --> 00:09:10,048 I'm going to have to now cut the steaks to serve the judges. 233 00:09:10,150 --> 00:09:11,216 Almost there, boy. 234 00:09:11,218 --> 00:09:14,619 I pulled the stakes off, perfect medium, 235 00:09:14,621 --> 00:09:16,922 but there's no sear on the steaks. 236 00:09:16,924 --> 00:09:18,823 If I try to get any more of a sear, 237 00:09:18,825 --> 00:09:20,225 I'll overcook the steaks. 238 00:09:20,227 --> 00:09:22,627 My pops would be just staring at me shaking his head. 239 00:09:24,498 --> 00:09:26,364 [Tahir] Twelve minutes left 240 00:09:26,366 --> 00:09:28,934 I'm placing my red snapper directly on the barbecue because I want that char. 241 00:09:30,304 --> 00:09:32,304 Next, let's start making this plantain chips. 242 00:09:32,306 --> 00:09:34,439 I just start slicing it straight into the hot oil 243 00:09:34,541 --> 00:09:35,941 just to get them nice and crisp. 244 00:09:35,943 --> 00:09:37,542 You are going on the infrared. 245 00:09:37,644 --> 00:09:39,110 Let's go. 246 00:09:39,112 --> 00:09:41,513 Right now I'm getting ready to make some garlic toast for this dish. 247 00:09:41,515 --> 00:09:43,214 You don't serve pate without toast. 248 00:09:43,216 --> 00:09:45,717 I toss it in a butter garlic mixture. 249 00:09:45,719 --> 00:09:47,419 This is the Fire Masters arena. 250 00:09:47,421 --> 00:09:48,787 Garlic toast in the fire pit 251 00:09:48,789 --> 00:09:53,525 We got to burn here. Getting these fried tomatoes ready 252 00:09:53,527 --> 00:09:55,026 to go in the fryer, they need about... 253 00:09:55,028 --> 00:09:56,428 Well, we're getting real tight here. 254 00:09:57,831 --> 00:10:00,498 I have to get my asparagus onto the grill. 255 00:10:00,500 --> 00:10:05,003 Once I get closer to time, I will sear the asparagus. 256 00:10:05,005 --> 00:10:06,104 Let's go, baby. 257 00:10:07,708 --> 00:10:09,407 These plantains are looking gorgeous. 258 00:10:09,409 --> 00:10:10,442 I check on my plantain, 259 00:10:10,510 --> 00:10:12,243 and it's finally where I want them to be. 260 00:10:12,345 --> 00:10:14,312 Time to go check on my red snapper. 261 00:10:14,314 --> 00:10:16,114 Ah, this is not good. This is not good. 262 00:10:16,116 --> 00:10:18,450 My snapper is not cooking the way I like. It's not charring. 263 00:10:18,518 --> 00:10:20,318 The skin isn't crisping up. 264 00:10:20,320 --> 00:10:23,321 I made a rookie mistake by not checking to see if my grill was hot enough. 265 00:10:23,323 --> 00:10:26,424 It's starting to show that Chef Tahir hasn't made this dish before 266 00:10:26,426 --> 00:10:28,326 because all of his snapper is sticking to the grill. 267 00:10:28,328 --> 00:10:29,427 -Yeah. -Oh, no. 268 00:10:29,429 --> 00:10:30,428 [Tahir] Switch to plan B. 269 00:10:30,530 --> 00:10:31,730 Put it on the top rack of the grill. 270 00:10:31,732 --> 00:10:33,798 Hopefully, I can get some sort of sear. 271 00:10:33,800 --> 00:10:35,400 You are going to sit there. 272 00:10:36,637 --> 00:10:37,702 [Jenny] Time's running out. 273 00:10:37,704 --> 00:10:39,337 I need to fry my tomatoes. 274 00:10:39,439 --> 00:10:40,838 All right. 275 00:10:40,840 --> 00:10:42,941 [Kyle] The clock is ticking I need to plate these steaks 276 00:10:43,043 --> 00:10:45,343 [Dylan] Chefs, only two minutes left. 277 00:10:45,445 --> 00:10:47,445 -Let's go. -[all] Come on, chefs. 278 00:10:47,547 --> 00:10:49,114 -[Dale] Pushing. -[Kyle] Ah, that's gotta go. 279 00:10:49,116 --> 00:10:51,149 [Jenny] It's about a full cook on that salmon. 280 00:10:51,218 --> 00:10:52,450 [Kyle] Little Gruyere cheese. 281 00:10:53,553 --> 00:10:54,786 [Tahir] That'll do the trick. 282 00:10:54,788 --> 00:10:56,454 One minute left, chefs. 283 00:10:56,523 --> 00:10:57,756 Get some food on the plate. 284 00:10:57,857 --> 00:10:59,324 -[Eddie] Let's go. -[Dale] Come on, chefs! 285 00:10:59,326 --> 00:11:00,959 -[judges applauding] -[Dale] One minute. 286 00:11:02,229 --> 00:11:04,629 [Tahir] And give a little pop. 287 00:11:04,631 --> 00:11:06,131 [Tahir] Oh, wow. 30 seconds. 288 00:11:06,133 --> 00:11:08,033 All right. Got to put it to plate. 289 00:11:11,471 --> 00:11:15,507 [judges] Ten, nine, eight, seven, 290 00:11:15,509 --> 00:11:20,311 six, five, four, three, two, 291 00:11:20,313 --> 00:11:21,646 -[Tahir] Two minutes extra please. -...one. 292 00:11:21,748 --> 00:11:24,349 -Time's up, chefs. -[Dale] Good job. Good job. 293 00:11:24,418 --> 00:11:27,585 -[judges clapping] -Let's go. 294 00:11:27,587 --> 00:11:29,054 [Kyle] My dish is pretty simple, 295 00:11:29,122 --> 00:11:31,523 so I hope these flavors pop 296 00:11:32,759 --> 00:11:33,958 [Tahir] Looking on my plate 297 00:11:34,027 --> 00:11:36,061 I'm not happy with the snapper at all. 298 00:11:36,063 --> 00:11:37,228 There is no char. 299 00:11:37,230 --> 00:11:38,763 [Jenny] I look down at my plates. 300 00:11:38,832 --> 00:11:41,199 One of my plates is half-plated. 301 00:11:42,636 --> 00:11:44,135 Ooh. Doesn't look good. 302 00:11:44,237 --> 00:11:45,704 [groans] Ah. 303 00:11:50,043 --> 00:11:52,310 Chef Tahir, please tell us about your signature dish. 304 00:11:52,312 --> 00:11:54,145 [Tahir] My signature dish is a grilled jerk snapper 305 00:11:54,214 --> 00:11:56,815 with mango salsa and plantain chips. 306 00:11:56,817 --> 00:11:59,117 Chef Tahir, very well-presented. 307 00:11:59,119 --> 00:12:00,552 I love the vibrant colors. 308 00:12:00,620 --> 00:12:02,921 It transports me into a beach in the Caribbean. 309 00:12:02,923 --> 00:12:04,055 Thank you, chef. 310 00:12:11,498 --> 00:12:12,664 [Dale] Chef Tahir, 311 00:12:12,666 --> 00:12:14,699 the plantain chips had lots of great crunch, 312 00:12:14,701 --> 00:12:15,900 lots of good flavor. 313 00:12:15,902 --> 00:12:18,103 The fish, I thought, was cooked nicely, tasty. 314 00:12:18,105 --> 00:12:21,039 I think the wet rub didn't necessarily get all the flavor 315 00:12:21,041 --> 00:12:23,308 into the flesh that maybe you could have with a dried rub. 316 00:12:23,310 --> 00:12:24,342 Thank you. 317 00:12:24,444 --> 00:12:26,745 Chef Tahir, I love your sauce, 318 00:12:26,846 --> 00:12:29,748 but I think your fish needs a little bit more seasoning. 319 00:12:29,816 --> 00:12:31,049 If you're going to call it jerk, 320 00:12:31,051 --> 00:12:34,119 I really want you to throw those flavor bombs at us. 321 00:12:34,121 --> 00:12:35,820 -Thank you, chef. -Thank you. 322 00:12:35,822 --> 00:12:38,223 [Tahir] My dish looks good. Taste amazing. 323 00:12:38,225 --> 00:12:41,226 I'm worried that I didn't add enough heat to my jerk sauce. 324 00:12:45,031 --> 00:12:47,398 Chef Jenny, please tell us what you made for your signature dish. 325 00:12:47,400 --> 00:12:50,635 [Jenny] It's a smoked salmon pate with fried green tomatoes. 326 00:12:50,737 --> 00:12:52,804 Chef Jenny, I love rustic plates. 327 00:12:52,806 --> 00:12:56,708 I think you were struggling to get things on the board with my plate. 328 00:12:56,710 --> 00:12:58,209 I'm hoping Chef Connie here will... 329 00:12:58,211 --> 00:12:59,711 -I'll share with him. -...will share with me. 330 00:12:59,713 --> 00:13:00,912 -Thank you. -Excuse me. 331 00:13:00,914 --> 00:13:02,046 [laughter] 332 00:13:02,048 --> 00:13:03,615 I was gonna pass it to you. 333 00:13:09,689 --> 00:13:10,988 [Connie] Chef Jenny, 334 00:13:10,990 --> 00:13:13,792 I love the way that you utilized the Fire Masters arena 335 00:13:13,794 --> 00:13:16,828 by charring your salmon directly on the coals 336 00:13:16,830 --> 00:13:19,864 and then putting it on a plank in the smoker. 337 00:13:19,966 --> 00:13:22,734 I have to say, I'm so sad that you didn't get 338 00:13:22,803 --> 00:13:25,103 Chef Dale's garnishes on his plate. 339 00:13:25,105 --> 00:13:27,338 I love the creativity behind this. 340 00:13:27,440 --> 00:13:29,007 Your bread was my favorite thing. 341 00:13:29,009 --> 00:13:31,409 Has that garlic butter, but your components, 342 00:13:31,411 --> 00:13:34,913 the capers and the garlic, that needs to be in tune with salmon pate itself. 343 00:13:34,915 --> 00:13:37,015 Because I want some of that brininess to come through, 344 00:13:37,017 --> 00:13:38,416 but it's actually on the side. 345 00:13:38,418 --> 00:13:40,118 -Thank you. -Chef, thank you very much. 346 00:13:40,120 --> 00:13:41,452 Thank you. 347 00:13:41,521 --> 00:13:43,421 I think I deserve to stay in the competition 348 00:13:43,423 --> 00:13:46,791 because I showed the ability to use the arena 349 00:13:46,793 --> 00:13:49,327 Just the execution fell very short. 350 00:13:53,099 --> 00:13:55,300 Chef Kyle, please tell us what you made for the judges. 351 00:13:55,302 --> 00:13:59,204 [Kyle] It's a shovel-seared ribeye with cheesy asparagus. 352 00:13:59,206 --> 00:14:00,238 Well, Chef Kyle, 353 00:14:00,307 --> 00:14:02,607 you have brought out a cooking technique 354 00:14:02,609 --> 00:14:04,209 that I've never seen in my life. 355 00:14:04,211 --> 00:14:05,443 Awesome! 356 00:14:12,619 --> 00:14:15,153 Chef, the flavor is amazing. 357 00:14:15,221 --> 00:14:17,522 What I'm missing is that outside crust. 358 00:14:17,524 --> 00:14:19,924 It doesn't matter what you use to cook a steak. 359 00:14:19,926 --> 00:14:21,325 I don't care if it's a shovel. 360 00:14:21,394 --> 00:14:24,162 If it's a rake, you say you're going to do a certain technique, 361 00:14:24,231 --> 00:14:25,930 -make sure you know it. -Yes, sir. 362 00:14:25,932 --> 00:14:28,600 Chef Kyle, I think you made some really good choices, 363 00:14:28,602 --> 00:14:29,801 starting with the asparagus. 364 00:14:29,803 --> 00:14:31,102 I think they're cooked quite nicely, 365 00:14:31,104 --> 00:14:32,470 but I'm not getting any char. 366 00:14:32,505 --> 00:14:34,305 We've got that fire pit where if you put them on there, 367 00:14:34,307 --> 00:14:35,707 you could get them charred pretty quickly. 368 00:14:35,709 --> 00:14:37,208 -Yes, sir. -Thank you, chef. 369 00:14:37,210 --> 00:14:38,610 And thank you, chefs. 370 00:14:38,612 --> 00:14:40,511 Let's give the judges a couple minutes to discuss 371 00:14:40,513 --> 00:14:41,913 and we'll call you back when we're ready. 372 00:14:41,915 --> 00:14:43,314 [in unison] Thank you, chefs. 373 00:14:43,316 --> 00:14:46,317 I've got flavors. I got a novel cooking technique. 374 00:14:46,319 --> 00:14:47,919 I hope that takes me to the next round. 375 00:14:52,592 --> 00:14:54,926 All right, judges, now that you've had a chance to taste 376 00:14:54,928 --> 00:14:56,594 all three of these chefs' signature dishes, 377 00:14:56,596 --> 00:14:57,662 how did they do? 378 00:14:57,731 --> 00:14:59,597 I thought this round was so exciting. 379 00:14:59,599 --> 00:15:04,736 We saw new cooking techniques and we saw a great use of the Fire Masters arena. 380 00:15:04,804 --> 00:15:07,138 Let's take a look at Chef Jenny and her salmon pate. 381 00:15:07,207 --> 00:15:09,307 [Eddie] The salmon pate had great flavor. 382 00:15:09,309 --> 00:15:10,808 I got the char, I got the smoke. 383 00:15:10,810 --> 00:15:12,844 But I felt like some components need to be added to it, 384 00:15:12,913 --> 00:15:14,946 specifically the capers and the garlic. 385 00:15:15,048 --> 00:15:17,315 Besides the fact that I didn't get any bread myself. 386 00:15:17,317 --> 00:15:19,617 Overall, I think she did pull it together. 387 00:15:19,619 --> 00:15:20,985 It was quite tasty. 388 00:15:20,987 --> 00:15:23,955 Let's talk about Chef Kyle and his shovel-seared ribeye. 389 00:15:24,024 --> 00:15:27,558 Chef Kyle's cooking technique was probably the most unique 390 00:15:27,627 --> 00:15:29,193 and creative I've ever seen. 391 00:15:29,195 --> 00:15:32,163 I really wish he had come through with the sear on his steak. 392 00:15:32,265 --> 00:15:35,433 It was more steamed on the shovel than anything else. 393 00:15:35,502 --> 00:15:38,136 [Dale] The whole dish itsel should have screamed char. 394 00:15:38,237 --> 00:15:39,804 I just think the shovel should stay in the shed. 395 00:15:39,806 --> 00:15:41,306 [laughter] 396 00:15:41,308 --> 00:15:44,042 How did you feel about Chef Tahir and his jerk snapper dish? 397 00:15:44,143 --> 00:15:45,810 [Connie] I thought it was cooked nicely. 398 00:15:45,812 --> 00:15:47,612 His sauce was beautiful. 399 00:15:47,614 --> 00:15:49,380 I wish there was more of it. 400 00:15:49,382 --> 00:15:51,616 [Dale] I would have appreciated more of a dry ru than a wet rub. 401 00:15:51,618 --> 00:15:53,251 And the jerk spice, I could have taken more heat. 402 00:15:53,319 --> 00:15:54,352 -Mm-hmm. -[Eddie] Yeah. 403 00:15:54,420 --> 00:15:55,920 This is going to be a challenging one to call, 404 00:15:55,922 --> 00:15:57,488 -but have you made a decision? -[all] Yes. 405 00:15:57,490 --> 00:15:59,557 -I think we have. -Let's call the chefs back in. 406 00:16:06,333 --> 00:16:08,933 Chefs, in this first Wildfire Round, 407 00:16:08,935 --> 00:16:13,204 you were asked to create a signature dish that reveals who you are on a plate. 408 00:16:13,206 --> 00:16:17,308 Judges, whose signature dish was the best in this round? 409 00:16:17,310 --> 00:16:19,811 The chef with the best dish is... 410 00:16:23,416 --> 00:16:24,816 Chef Tahir! 411 00:16:24,818 --> 00:16:26,351 -[Connie] Good job! -[all applauding] 412 00:16:26,419 --> 00:16:28,619 Yes! Good job. Good job. 413 00:16:28,621 --> 00:16:30,521 Congratulations, Chef Tahir. 414 00:16:30,523 --> 00:16:33,124 You will have an advantage heading into the next round. 415 00:16:33,126 --> 00:16:34,225 All right. 416 00:16:34,227 --> 00:16:36,828 It's down to Chef Jenny and Chef Kyle. 417 00:16:36,830 --> 00:16:38,696 Who will you be sending home? 418 00:16:38,698 --> 00:16:41,032 [Jenny] There is a pit in my stomach 419 00:16:41,134 --> 00:16:43,534 Get me to the next round and let me show you. 420 00:16:43,636 --> 00:16:45,937 I didn't come all the way from Waddell, Arizona, 421 00:16:46,039 --> 00:16:48,006 to be sent home. 422 00:16:48,008 --> 00:16:50,808 The chef who'll be going home is... 423 00:17:00,220 --> 00:17:02,353 Judges, it's down to Chef Jenny 424 00:17:02,455 --> 00:17:05,957 with her smoked salmon pate and fried green tomatoes, 425 00:17:05,959 --> 00:17:10,228 and Chef Kyle with his shovel-seared ribeye and cheesy asparagus. 426 00:17:10,230 --> 00:17:11,896 Who will you be sending home? 427 00:17:11,898 --> 00:17:14,732 The chef who will be going home is... 428 00:17:17,404 --> 00:17:19,036 Chef Kyle. 429 00:17:19,038 --> 00:17:22,407 Chef Kyle, I'm sorry to say you've been eliminated from the competition. 430 00:17:22,409 --> 00:17:24,242 It's time to leave the Fire Masters arena. 431 00:17:24,343 --> 00:17:25,543 Thank you, judges. 432 00:17:25,612 --> 00:17:26,644 -Good luck, guys. -Thanks, chef. 433 00:17:26,712 --> 00:17:27,778 Kill it! Kill it! 434 00:17:27,780 --> 00:17:30,848 I brought the shovel and I'd dug my own grave, 435 00:17:30,917 --> 00:17:32,583 but I had a lot of fun competing. 436 00:17:32,585 --> 00:17:35,953 It's inspired me to really step outside my box. 437 00:17:41,728 --> 00:17:44,695 Chefs, welcome to the Crossfire Round. 438 00:17:44,697 --> 00:17:47,098 This round is a head-to-head battle, 439 00:17:47,100 --> 00:17:49,700 where you'll both be cooking with the same protein. 440 00:17:51,037 --> 00:17:52,403 Ready to see what's inside? 441 00:17:52,405 --> 00:17:53,805 -Yes. -Yes. 442 00:17:53,807 --> 00:17:58,109 You'll be cooking with sirloin filet. 443 00:17:59,312 --> 00:18:00,745 Nice. 444 00:18:00,747 --> 00:18:03,748 Each of you must create a sirloin filet dish that features 445 00:18:03,850 --> 00:18:05,283 a different ingredient. 446 00:18:05,285 --> 00:18:08,119 Chef Tahir, as the winner of the first round, 447 00:18:08,121 --> 00:18:11,756 you get to decide whether you'd like to include tomatillos in your dish 448 00:18:11,858 --> 00:18:14,125 or pass that ingredient to Chef Jenny 449 00:18:14,127 --> 00:18:16,561 and take a chance with what's under the crate. 450 00:18:16,629 --> 00:18:18,830 I'm going to pass the tomatillos to her. 451 00:18:18,832 --> 00:18:21,032 -She failed with them in the first round. -Ooh. 452 00:18:21,034 --> 00:18:22,400 And I'm going to take a chance. 453 00:18:22,402 --> 00:18:24,135 -Wow! -Ouch. 454 00:18:24,204 --> 00:18:26,104 You trying to light a fire under me? 455 00:18:26,106 --> 00:18:28,406 -Let's go. -Them's fighting words. 456 00:18:28,408 --> 00:18:30,641 -Here to win. -All right, Chef Tahir. 457 00:18:30,710 --> 00:18:32,110 You'll be cooking with... 458 00:18:35,348 --> 00:18:37,849 -blue cheese. -Ah. Ooh! 459 00:18:37,917 --> 00:18:39,183 Let's do this. 460 00:18:39,185 --> 00:18:41,986 I'm so happy. It has great flavor, great texture. 461 00:18:41,988 --> 00:18:43,721 It's just funky. Let's do this. 462 00:18:43,723 --> 00:18:47,225 Chef Jenny, you'll be cooking with tomatillos. 463 00:18:47,227 --> 00:18:49,060 Chefs, are you ready? 464 00:18:49,062 --> 00:18:50,461 -Yes. -Yes. 465 00:18:50,463 --> 00:18:55,233 You've got 30 minutes back on the clock and your time starts now. 466 00:18:55,301 --> 00:18:57,201 -[Connie] Come on, chefs. -[Dale] Let's go. 467 00:18:57,203 --> 00:18:58,703 [judges cheering] 468 00:18:58,705 --> 00:19:00,404 [Dale] I want it funky. 469 00:19:01,808 --> 00:19:03,908 [Tahir] For this dish, I'm making grilled sirloin filet 470 00:19:03,910 --> 00:19:05,243 with blue cheese cream sauce 471 00:19:05,311 --> 00:19:08,846 I'm adding roasted potatoes smoked mushrooms, 472 00:19:08,915 --> 00:19:11,415 everything you'll find in a classic steakhouse dinner. 473 00:19:11,417 --> 00:19:14,018 First, I want to work on my dry rub for my sirloin filets. 474 00:19:14,020 --> 00:19:17,221 I'm mixing salt, cayenne, paprika, garlic powder, 475 00:19:17,223 --> 00:19:18,789 onion powder, chili powder. 476 00:19:18,791 --> 00:19:20,825 I put my steak straight in the fire pit. 477 00:19:20,827 --> 00:19:23,528 I'm raisin the grill as high as possible for the steak 478 00:19:23,530 --> 00:19:24,629 to come up to room temp. 479 00:19:24,631 --> 00:19:27,031 So it'll be a nicer and more even cook. 480 00:19:27,033 --> 00:19:28,132 Stay warm. 481 00:19:28,234 --> 00:19:29,200 All right. 482 00:19:29,202 --> 00:19:31,135 Get these tomatillos ready for the grill, 483 00:19:31,204 --> 00:19:33,704 I'm gonna make fire-grilled sirloin filet 484 00:19:33,706 --> 00:19:36,941 with tomatillo sauce and tomatillo couscous. 485 00:19:36,943 --> 00:19:39,510 I'm going to turn it upside down with those tomatillos. 486 00:19:39,512 --> 00:19:41,045 So I think Mediterranean, 487 00:19:41,047 --> 00:19:42,947 they don't see that often served with a sirloin. 488 00:19:43,049 --> 00:19:45,349 All right. Couscous is a quick cook. 489 00:19:45,451 --> 00:19:47,185 I add boiling water. 490 00:19:47,187 --> 00:19:50,755 While I'm doing that I season my vegetables Mediterranean style, 491 00:19:50,823 --> 00:19:53,057 and I give a little bit of ginger, turmeric. 492 00:19:53,059 --> 00:19:56,727 I got smoked paprika and get them on the fire pit 493 00:19:56,729 --> 00:19:58,329 and get them nice and flavorful. 494 00:20:00,033 --> 00:20:02,099 Judges, it's the Crossfire Round. 495 00:20:02,101 --> 00:20:04,602 Both of these chefs using sirloin filet. 496 00:20:04,604 --> 00:20:06,037 This is a challenging round. 497 00:20:06,138 --> 00:20:08,039 This is a thick cut of meat. 498 00:20:08,140 --> 00:20:09,807 And in 30 minutes, 499 00:20:09,809 --> 00:20:12,843 they're going to need at least half that time to get it perfectly cooked. 500 00:20:12,945 --> 00:20:14,512 And they need a lot of time to rest, 501 00:20:14,514 --> 00:20:16,948 otherwise they're gonna end up being dry. 502 00:20:17,049 --> 00:20:18,816 [Jenny] Next, I season those steaks up. 503 00:20:18,818 --> 00:20:19,951 Get them on the fire pit. 504 00:20:20,019 --> 00:20:22,220 If I want that char, I want that flavor. 505 00:20:22,222 --> 00:20:23,721 I got to get this perfect. 506 00:20:23,723 --> 00:20:25,723 My steaks. I have to get my steaks on. 507 00:20:25,725 --> 00:20:27,725 I lower the grate and it's hot. 508 00:20:27,727 --> 00:20:29,227 Ooh! Almost burned my eyebrows off. 509 00:20:30,530 --> 00:20:32,697 Next, I check out my potatoe they're beautiful. 510 00:20:32,699 --> 00:20:36,500 Added some olive oil, salt, cayenne, some paprika 511 00:20:36,502 --> 00:20:39,203 I'm throwing the cast iron skillet right on to the fire pit, 512 00:20:39,205 --> 00:20:41,939 because I want to get some smoky flavors on my potatoes. 513 00:20:43,209 --> 00:20:45,843 [Jenny] I flip my filets and that's a good crust. 514 00:20:45,912 --> 00:20:47,778 That's what a steak should look like. 515 00:20:47,780 --> 00:20:49,413 Time to work on my tomatillos sauce. 516 00:20:49,415 --> 00:20:52,683 I put the smaller tomatillos into the food processor with butter, 517 00:20:52,685 --> 00:20:54,051 kalamata olives. 518 00:20:54,153 --> 00:20:57,255 I need to have tomatillo flavor on my steak. 519 00:20:57,323 --> 00:20:59,523 I'm just making a tomatillo flavor bomb. 520 00:20:59,525 --> 00:21:01,959 You got this. You got this. 521 00:21:01,961 --> 00:21:04,795 [Dylan] Chefs, 15 minutes left. We are halfway through. 522 00:21:04,797 --> 00:21:06,530 [Tahir] Time to work on these mushrooms. 523 00:21:06,532 --> 00:21:08,699 I grabbed some olive oil, some salt. 524 00:21:08,701 --> 00:21:10,101 I throw them straight on the grill, 525 00:21:10,103 --> 00:21:12,303 just to get some nice, smoky flavor. 526 00:21:12,305 --> 00:21:15,339 I started my blue cheese cream sauce. I add cream, 527 00:21:15,408 --> 00:21:17,742 blue cheese, add a touch of honey, 528 00:21:17,810 --> 00:21:19,810 then some chilis just to bring an extra punch. 529 00:21:19,812 --> 00:21:21,512 I just got to remember to take those out of there. 530 00:21:21,514 --> 00:21:23,047 I'm not gonna be shy with this blue cheese. 531 00:21:23,049 --> 00:21:24,815 I'm gonna add as much as possible. 532 00:21:24,817 --> 00:21:26,450 Oh. Sexy! 533 00:21:26,519 --> 00:21:28,052 Let's talk about these two ingredients, 534 00:21:28,054 --> 00:21:29,453 tomatillos and blue cheese. 535 00:21:29,522 --> 00:21:32,156 Blue cheese is a natural pairing with red meat. 536 00:21:32,225 --> 00:21:34,058 I actually think that Chef Tahir 537 00:21:34,093 --> 00:21:35,960 has the harder challenge with blue cheese. 538 00:21:35,962 --> 00:21:38,362 It's already got such a strong flavor. 539 00:21:38,464 --> 00:21:41,699 I don't know how he's going to utilize the Fire Masters arena 540 00:21:41,701 --> 00:21:44,602 to take blue cheese to its full potential. 541 00:21:44,604 --> 00:21:47,204 I agree. I think the tomatillos are a superior ingredient, 542 00:21:47,206 --> 00:21:49,040 because it allows you to really char down 543 00:21:49,141 --> 00:21:51,742 and bring out the little sweetness that it does have. 544 00:21:51,844 --> 00:21:53,711 Come on, tomatillos. Come on. 545 00:21:53,713 --> 00:21:56,714 I checked my peppers and my tomatillos and they're charred. 546 00:21:56,716 --> 00:21:58,082 Ooh! She hot. 547 00:21:58,084 --> 00:22:00,551 My couscous has been resting I've got peppers. 548 00:22:00,653 --> 00:22:02,853 I've got my bigger tomatillo red onions. 549 00:22:02,922 --> 00:22:06,157 I dice those up and mix them into the couscous. 550 00:22:06,258 --> 00:22:08,626 I looked down at my couscous, it's mushy. 551 00:22:08,628 --> 00:22:10,628 It's couscous mash at this point. 552 00:22:10,630 --> 00:22:13,431 My couscous is a little bit overdone, 553 00:22:13,433 --> 00:22:15,700 but maybe we can get some forgiveness for flavor. 554 00:22:15,702 --> 00:22:17,335 Ten minutes left, chefs. 555 00:22:17,436 --> 00:22:19,937 -Time to hustle. -[Dale] Come on, chefs. 556 00:22:19,939 --> 00:22:21,305 [Tahir] I go to flip my sirloins, 557 00:22:21,307 --> 00:22:23,341 I'm not too happy with the char. 558 00:22:23,442 --> 00:22:25,109 I was looking for more of a crust. 559 00:22:25,111 --> 00:22:29,413 So, plan B, I'm putting these filets on a 700 degree barbecue. 560 00:22:30,817 --> 00:22:32,717 [Eddie] Oh, Chef Tahir just lost a steak. 561 00:22:32,719 --> 00:22:33,818 Sirloin down. 562 00:22:33,820 --> 00:22:34,952 [Tahir] Thank God I got six. 563 00:22:35,054 --> 00:22:36,921 Get them on the hottest spot on the barbecue. 564 00:22:36,923 --> 00:22:38,322 Hopefully that helps. 565 00:22:40,360 --> 00:22:41,425 All right. 566 00:22:41,427 --> 00:22:43,094 I pulled my steaks off the fire pit. 567 00:22:43,096 --> 00:22:44,729 I take them to one of the barbecues. 568 00:22:44,731 --> 00:22:46,864 They're going to slowly finish here, 569 00:22:46,966 --> 00:22:48,933 done in about three minutes. 570 00:22:48,935 --> 00:22:50,501 [Tahir] I go back to check on my cream sauce, 571 00:22:50,503 --> 00:22:52,536 and it's still not as thick as I would like it to be. 572 00:22:52,605 --> 00:22:53,904 I'm just gonna 573 00:22:53,906 --> 00:22:55,806 take the hand blender to it just to get it a bit thicker. 574 00:22:55,808 --> 00:22:57,641 I don't have the time to let it reduce. 575 00:22:59,912 --> 00:23:01,312 Money! 576 00:23:01,314 --> 00:23:02,847 Chefs, two minutes left. 577 00:23:02,948 --> 00:23:04,281 Time to get your food down. Come on. 578 00:23:04,283 --> 00:23:06,517 -[Eddie] Let's go, chefs. -[Dale] Come on. 579 00:23:06,519 --> 00:23:08,252 Let's see where the steaks are at. 580 00:23:08,320 --> 00:23:11,422 We're gonna pull those down into a little bit more heat to finish off. 581 00:23:11,424 --> 00:23:12,823 I'm definitely feeling the clock ticking. 582 00:23:12,825 --> 00:23:14,458 I got to start getting things on plates. 583 00:23:14,560 --> 00:23:17,128 Rest, rest, rest. 584 00:23:17,130 --> 00:23:18,963 [Jenny] You know what? I want more olives. 585 00:23:18,965 --> 00:23:23,033 I'm going to push these to the last second because I want that flavor. 586 00:23:23,035 --> 00:23:24,935 [Dylan] Chefs, 30 seconds left. 587 00:23:24,937 --> 00:23:26,203 [Dale] Come on, chefs, you got. 588 00:23:26,205 --> 00:23:27,405 [Eddie] Give the final touches. 589 00:23:27,407 --> 00:23:28,606 Get it right. Keep it tight. 590 00:23:28,608 --> 00:23:30,808 [Jenny] Okay, we got a few seconds here. 591 00:23:30,810 --> 00:23:32,443 [Tahir] I have my mushrooms. 592 00:23:32,512 --> 00:23:35,012 Got it on the plate this time. 593 00:23:35,014 --> 00:23:40,317 [all] Ten, nine, eight, seven, six, 594 00:23:40,319 --> 00:23:45,022 five, four, three, two, one. 595 00:23:45,024 --> 00:23:46,524 -Time's up, chefs. -[Dale] Come on, chefs. 596 00:23:46,526 --> 00:23:47,958 -Good job. -[Connie] Good job, chefs. 597 00:23:48,060 --> 00:23:49,193 [judges applauding] 598 00:23:49,195 --> 00:23:50,461 [Tahir] Looking down on my plate, 599 00:23:50,530 --> 00:23:52,062 I'm hoping this blue cheese cream sauc 600 00:23:52,064 --> 00:23:55,499 bring an extra funk to this dish and an extra layer of flavor. 601 00:23:57,203 --> 00:23:58,936 [Jenny] I hope the judges are going to see 602 00:23:58,938 --> 00:24:02,306 that I can get my plating finished and looking beautiful. 603 00:24:04,143 --> 00:24:05,776 This is gonna be tight. 604 00:24:14,320 --> 00:24:17,655 Chef Tahir, please tell us what you made using sirloin filet and blue cheese. 605 00:24:17,723 --> 00:24:22,126 [Tahir] I prepared a grilled sirloin filet with a blue cheese cream sauce. 606 00:24:31,704 --> 00:24:32,803 Funky! 607 00:24:32,805 --> 00:24:33,938 [laughter] 608 00:24:33,940 --> 00:24:35,840 Chef Tahir, this steak is cooked perfectly. 609 00:24:35,908 --> 00:24:37,608 You have some really good elements on the plate. 610 00:24:37,610 --> 00:24:40,110 The mushrooms have amazing smoke flavor. 611 00:24:40,112 --> 00:24:41,712 The blue cheese sauce is good, 612 00:24:41,714 --> 00:24:43,614 but I don't think it's thick enough. 613 00:24:43,616 --> 00:24:45,583 It's not really doing anythi for the steak. 614 00:24:45,585 --> 00:24:48,219 And that's unfortunate because the flavor is amazing. 615 00:24:48,221 --> 00:24:50,254 Chef Tahir, blue cheese is definitely not 616 00:24:50,323 --> 00:24:51,655 one of my favorite flavors in this world. 617 00:24:51,757 --> 00:24:52,923 But I think you did a good job. 618 00:24:52,925 --> 00:24:54,859 I enjoyed the flavor of the sauce. 619 00:24:54,960 --> 00:24:56,160 That being said, 620 00:24:56,162 --> 00:24:58,162 I wish that you'd just used blue cheese a little bit more. 621 00:24:58,230 --> 00:24:59,263 If you're to move forward, 622 00:24:59,365 --> 00:25:00,965 really think about those feature ingredients 623 00:25:01,033 --> 00:25:03,601 and how you can really apply those in multiple different ways. 624 00:25:03,603 --> 00:25:04,735 Thank you, chef. 625 00:25:04,837 --> 00:25:06,303 Thank you, judges. 626 00:25:06,305 --> 00:25:07,605 I think I have the winning dish 627 00:25:07,607 --> 00:25:11,008 because it shows good use of the Fire Master arena. 628 00:25:14,614 --> 00:25:17,982 Chef Jenny, please tell us what you made using sirloin filet and tomatillos? 629 00:25:17,984 --> 00:25:20,417 [Jenny] I made a fire-grilled sirloin file 630 00:25:20,419 --> 00:25:23,220 with tomatillo sauce and couscous. 631 00:25:30,029 --> 00:25:32,763 Chef Jenny, this is a face of shock. 632 00:25:32,865 --> 00:25:35,432 I would have never thought to go a Mediterranean route. 633 00:25:35,534 --> 00:25:36,800 And I got to tell you, 634 00:25:36,802 --> 00:25:39,937 it works. To pair it with the brininess of the olive, 635 00:25:39,939 --> 00:25:41,605 this is the best thing on the plate. 636 00:25:41,607 --> 00:25:44,441 Your steak is cooked perfectly. 637 00:25:44,510 --> 00:25:47,811 I also loved that you used multiple applications of the tomatillo. 638 00:25:47,813 --> 00:25:49,613 I can taste it in your couscous. 639 00:25:49,615 --> 00:25:51,749 It's so prominent in your sauce. 640 00:25:51,817 --> 00:25:55,052 Unfortunately, your couscous is overcooked. 641 00:25:55,120 --> 00:25:56,320 Thank you for your feedback. 642 00:25:56,322 --> 00:25:57,388 -Thank you, chefs. -Thank you. 643 00:25:57,390 --> 00:25:59,022 -And thank you, chef. -Thank you. 644 00:25:59,091 --> 00:26:01,025 Let's give the judges a couple of minutes to discuss what they've tasted, 645 00:26:01,027 --> 00:26:03,093 and we'll call you back shortly. 646 00:26:03,095 --> 00:26:06,330 [Jenny] I'm disappointed with mysel about that couscous. 647 00:26:06,332 --> 00:26:08,399 But after Chef Tahir's comment, 648 00:26:08,401 --> 00:26:11,335 "Well, she didn't nail those tomatillos in the first round," 649 00:26:11,437 --> 00:26:13,137 because I did nail them in this round. 650 00:26:13,205 --> 00:26:14,638 I deserve to go on. 651 00:26:18,811 --> 00:26:22,012 All right. The Crossfire Round is complete and both of our chefs 652 00:26:22,014 --> 00:26:24,448 serving up beautiful sirloin filet today, 653 00:26:24,517 --> 00:26:26,216 one chef using tomatillos, 654 00:26:26,218 --> 00:26:28,285 the other chef using blue cheese. How did they do? 655 00:26:28,287 --> 00:26:31,055 Both of these chefs cooked their steaks great. 656 00:26:31,156 --> 00:26:32,723 Both perfect medium rare. 657 00:26:32,725 --> 00:26:34,725 [Eddie] Chef Tahir gave us a really nice, 658 00:26:34,727 --> 00:26:36,493 composed, thought out plate of food. 659 00:26:36,495 --> 00:26:38,128 I didn't think I'd ever say this in my life, 660 00:26:38,130 --> 00:26:39,530 but I wish there was more blue cheese. 661 00:26:39,532 --> 00:26:41,098 I wish there was some blue cheese on top. 662 00:26:41,100 --> 00:26:43,400 He had the opportunity to highlight that ingredient, 663 00:26:43,402 --> 00:26:45,302 and I think it was more of a black flavor. 664 00:26:45,304 --> 00:26:46,937 The sauce was good. 665 00:26:46,939 --> 00:26:49,139 I thought the consistency needs to be thicker to where you can coat that steak. 666 00:26:49,208 --> 00:26:50,207 Yeah. 667 00:26:50,209 --> 00:26:51,342 How do you feel about Chef Jenny 668 00:26:51,443 --> 00:26:53,043 and her sirloin filet and tomatillo dish? 669 00:26:53,112 --> 00:26:57,247 She was able to achieve some tremendous flavor from charring her peppers, 670 00:26:57,349 --> 00:27:00,084 really getting a hard sear on her sirloin filet. 671 00:27:00,086 --> 00:27:03,954 I liked that Chef Jenny used the tomatillo in her couscous. 672 00:27:03,956 --> 00:27:06,957 [Dale] She gave us some really bold flavors that we weren't expecting. 673 00:27:07,059 --> 00:27:10,160 But the couscous was definitely the downfall for me. 674 00:27:10,262 --> 00:27:13,564 This is another incredibly close round in the Fire Masters arena. 675 00:27:13,633 --> 00:27:15,332 Have you made your decision on who's moving forward? 676 00:27:15,401 --> 00:27:16,400 -Yes. -Yeah, I think so. 677 00:27:16,402 --> 00:27:18,402 -Yes. -Let's call the chefs back in. 678 00:27:26,712 --> 00:27:31,715 Chefs, in this Crossfire round you were asked to cook with sirloin filet 679 00:27:31,717 --> 00:27:34,418 and either tomatillos or blue cheese. 680 00:27:34,420 --> 00:27:37,788 The winner of this round will receive a Napoleon portable grill 681 00:27:37,790 --> 00:27:40,724 and move on to the third and final round to face off 682 00:27:40,726 --> 00:27:43,027 against one of our Fire Masters' judges. 683 00:27:43,029 --> 00:27:47,064 Judges, which of these chefs will be moving on to the final round? 684 00:27:47,066 --> 00:27:50,034 This chef who will be moving on is... 685 00:27:53,506 --> 00:27:54,938 Chef Jenny. 686 00:27:55,007 --> 00:27:57,007 [judges applauding] 687 00:27:57,009 --> 00:27:58,108 Thank you. 688 00:27:58,110 --> 00:27:59,243 Yes! 689 00:27:59,311 --> 00:28:01,445 I'm so close to $10,000 now 690 00:28:01,547 --> 00:28:02,613 I've got a grill. 691 00:28:02,615 --> 00:28:04,114 My wife's gonna love that. 692 00:28:04,116 --> 00:28:07,518 Chef Tahir, you're clearly a very talented chef 693 00:28:07,520 --> 00:28:09,920 that builds flavorful and composed dishes. 694 00:28:09,922 --> 00:28:11,288 Thank you. 695 00:28:11,290 --> 00:28:13,123 Unfortunately, you've been eliminated from the competition. 696 00:28:13,125 --> 00:28:15,225 It's time to leave the arena. 697 00:28:15,227 --> 00:28:16,827 -Thank you. -Thank you, judges. 698 00:28:16,829 --> 00:28:18,996 I had an amazing time in the Fire Master arena. 699 00:28:18,998 --> 00:28:22,032 I'm proud of myself because I had the winning di in the first round. 700 00:28:22,101 --> 00:28:24,134 This isn't the last of Chef Tahir you've seen. 701 00:28:24,236 --> 00:28:25,335 I will be back. 702 00:28:28,307 --> 00:28:30,441 Chef Jenny, in the first two rounds, 703 00:28:30,509 --> 00:28:32,810 you displayed grace under fire. 704 00:28:32,812 --> 00:28:35,446 But now it's time to turn up the heat. 705 00:28:35,547 --> 00:28:36,980 In this final round, 706 00:28:36,982 --> 00:28:40,350 you'll be going head-to-head against one of our Fire Masters judges. 707 00:28:42,955 --> 00:28:49,226 And the judge who'll be facing off against is... Chef Eddie Jackson. 708 00:28:50,563 --> 00:28:51,962 -Whoo! -All right. 709 00:28:52,031 --> 00:28:53,130 Whoo! 710 00:28:53,132 --> 00:28:54,598 [Jenny] Let's do this. Chef Eddie, 711 00:28:54,600 --> 00:28:59,036 he is a football superstar and he's a chef superstar. 712 00:28:59,105 --> 00:29:00,304 So I gotta block that. 713 00:29:00,306 --> 00:29:01,705 Ain't no crying in the arena. 714 00:29:01,707 --> 00:29:03,006 Keep those jabs coming... 715 00:29:03,008 --> 00:29:04,308 -[chuckles] -...let's see what happens. 716 00:29:04,310 --> 00:29:05,542 [laughs] 717 00:29:05,611 --> 00:29:08,045 Chef Jenny, Chef Eddie. 718 00:29:08,047 --> 00:29:10,948 You're about to face off in the Feast of Fire. 719 00:29:14,520 --> 00:29:16,820 Chefs, in this final round, 720 00:29:16,822 --> 00:29:20,824 you must create a family-style feast inspired by the theme... 721 00:29:24,196 --> 00:29:25,462 Farm to Fire. 722 00:29:25,531 --> 00:29:27,598 -[Connie] Yes. -Farm to Fire. 723 00:29:27,600 --> 00:29:28,932 I feel good about this. 724 00:29:28,934 --> 00:29:30,934 [Dylan] Fresh, seasonal, and found close to home, 725 00:29:31,003 --> 00:29:34,705 give us a farm-to-table mea with lots of flavor from the fire. 726 00:29:34,707 --> 00:29:37,307 [Jenny] Farm to Fire, simple ingredients 727 00:29:37,309 --> 00:29:39,243 and highlighting those flavors... 728 00:29:39,344 --> 00:29:41,311 [Eddie] As a child, we had our own vegetables. 729 00:29:41,313 --> 00:29:42,446 We had our own livestock. 730 00:29:42,548 --> 00:29:44,915 So Farm to Fire, it's right up my alley. 731 00:29:44,917 --> 00:29:46,717 The stakes have never been higher. 732 00:29:46,719 --> 00:29:49,953 So you'll each have a sous-chef to help you create your feast. 733 00:29:49,955 --> 00:29:51,855 This meal will be tasted blind, 734 00:29:51,924 --> 00:29:54,625 which means none of us will be here to watch you cook. 735 00:29:54,627 --> 00:29:55,925 When we do return, 736 00:29:55,927 --> 00:29:58,829 I'll be taking Chef Eddie's seat at the judges' table. 737 00:29:58,831 --> 00:30:00,898 But, chefs, before you get started, 738 00:30:00,900 --> 00:30:02,699 I've got a hot twist for you. 739 00:30:02,701 --> 00:30:05,435 At the fire pit, you'll find two stands. 740 00:30:05,504 --> 00:30:10,207 Choose a stand and light it on fire to reveal an ingredient you must use. 741 00:30:10,209 --> 00:30:12,042 Chefs, are you ready? 742 00:30:12,111 --> 00:30:13,811 -Yes, I'm ready. -Stoked. 743 00:30:13,813 --> 00:30:20,117 You've got 45 minutes on the clock and your time starts... now. 744 00:30:20,119 --> 00:30:21,251 Farm to Fire. 745 00:30:21,287 --> 00:30:22,619 Yeah, I'm excited for this one. 746 00:30:24,957 --> 00:30:27,124 Delicata squash? I've had it before. 747 00:30:27,126 --> 00:30:29,092 I know what it tastes like. Oh, my God. 748 00:30:29,094 --> 00:30:31,228 But I don't really cook with delicata squash. 749 00:30:32,364 --> 00:30:34,598 [Jenny] Brussels sprouts, they pair so well with meat 750 00:30:34,600 --> 00:30:36,600 So let's get those things playing together. 751 00:30:37,870 --> 00:30:39,403 We're going to blanch those Brussels sprouts. 752 00:30:39,405 --> 00:30:40,838 -Yep. -[Jenny] I need that chorizo. 753 00:30:40,906 --> 00:30:42,840 -Let's go. -[Eddie] I love this theme. 754 00:30:42,908 --> 00:30:44,541 I know just how to capitalize on it 755 00:30:44,643 --> 00:30:47,244 Mexican cuisine, lots of farmers down there. 756 00:30:47,313 --> 00:30:50,113 Simple ingredients but maximizing the flavor. 757 00:30:50,115 --> 00:30:54,451 For my main, I am going to make a spice-crusted tenderloin tostada. 758 00:30:54,520 --> 00:30:57,688 One of my sides is going to grilled street corn with chili lime salt. 759 00:30:57,690 --> 00:31:02,259 My other side is pozole with delicata squash and fresh vegetables. 760 00:31:02,327 --> 00:31:06,296 Then lastly, I'm going to d a avocado brownie with toasted coconut. 761 00:31:06,298 --> 00:31:10,000 First thing I want my sous-chef to do is prep the delicata squash 762 00:31:10,002 --> 00:31:11,101 and I'm going to start butchering 763 00:31:11,103 --> 00:31:12,568 the tenderloins for my tostadas. 764 00:31:12,570 --> 00:31:14,705 Right now, you just want to make sure that you get this skin off. 765 00:31:14,707 --> 00:31:16,306 I'm only going to use the center cuts 766 00:31:16,308 --> 00:31:18,508 because that's where the best meat is. 767 00:31:18,510 --> 00:31:21,411 Let's get this rolling. This is Farm to Fire. 768 00:31:21,413 --> 00:31:24,448 It's not fancy food. So, I'm feeling pretty good. 769 00:31:24,549 --> 00:31:27,217 For my main, I'm making bourbon barbecue smoked chicken. 770 00:31:27,219 --> 00:31:28,351 For my first side, 771 00:31:28,420 --> 00:31:30,420 I'm making Brussels sprouts with chorizo. 772 00:31:30,422 --> 00:31:34,258 My second side is a grilled flatbread with brie and Asian pear. 773 00:31:34,293 --> 00:31:35,359 And for dessert, 774 00:31:35,361 --> 00:31:37,060 it's a fire-roasted peach creme brulee. 775 00:31:37,129 --> 00:31:39,229 This thing is deadly-looking. 776 00:31:39,231 --> 00:31:41,498 First things first, we're gonna blanch these Brussels sprouts. 777 00:31:41,500 --> 00:31:42,532 Okay. 778 00:31:42,601 --> 00:31:43,700 While I'm doing this, 779 00:31:43,702 --> 00:31:46,036 I need my sous-chef to get those peaches ready, 780 00:31:46,038 --> 00:31:47,771 because those peaches are going in the creme brule 781 00:31:47,773 --> 00:31:50,040 So we gotta season that frui and get it on the fire. 782 00:31:50,042 --> 00:31:51,208 Okay, cool. 783 00:31:53,045 --> 00:31:54,945 My friends, it's Feast of Fire time. 784 00:31:54,947 --> 00:31:57,314 And tonight it's all about Farm to Fire. 785 00:31:57,316 --> 00:31:58,982 I love this theme. 786 00:31:59,051 --> 00:32:03,754 This is really the opportunity for these chefs to make the ingredients the star. 787 00:32:03,789 --> 00:32:06,523 [Dylan] Chef Jenny is going to need that fierce competitive attitude 788 00:32:06,525 --> 00:32:08,425 because we know that Chef Eddie, 789 00:32:08,427 --> 00:32:11,128 once he puts that chef coat on, it's game day. 790 00:32:11,130 --> 00:32:12,663 [Dale] He's a very intelligent chef 791 00:32:12,731 --> 00:32:13,730 He moves quick. 792 00:32:13,732 --> 00:32:15,499 I think Eddie should be worried, though. 793 00:32:15,501 --> 00:32:18,936 Chef Jenny has been through two rounds in the Fire Masters arena. 794 00:32:18,938 --> 00:32:21,038 She's already very well-seasoned. 795 00:32:21,139 --> 00:32:23,407 [Dylan] I'm really looking forward to seeing what they put out for us. 796 00:32:23,409 --> 00:32:25,342 -[Dale] Me too. -Here we go. That's what I'm looking for. 797 00:32:25,411 --> 00:32:29,212 I wanna make sure that I get a nice spice rub together for my tenderloin.. 798 00:32:29,214 --> 00:32:31,114 Season it up with some chilies, 799 00:32:31,116 --> 00:32:32,316 lots of kosher salt, 800 00:32:32,318 --> 00:32:35,319 a little paprika and black pepper. 801 00:32:35,321 --> 00:32:36,987 [sous-chef 1] I grabbed the skillets for the brownie. 802 00:32:36,989 --> 00:32:39,056 My sous-chef is working on the avocado brownie. 803 00:32:39,058 --> 00:32:41,658 We have some almond butter, eggs, cocoa powder, 804 00:32:41,727 --> 00:32:44,328 maple syrup to give it some sweetness. 805 00:32:44,330 --> 00:32:47,030 We're going to add in a little bit of Mexican chili powder. 806 00:32:47,032 --> 00:32:48,065 Now we're talking. 807 00:32:50,302 --> 00:32:51,935 We are done with this. 808 00:32:51,937 --> 00:32:53,937 I really like making comfort food. 809 00:32:54,006 --> 00:32:55,539 So I'm excited about this chicken. 810 00:32:55,607 --> 00:32:57,407 Simple salt and pepper seasoning. 811 00:32:57,409 --> 00:33:00,510 I want to get some nice fire roasted flavor into that. 812 00:33:00,512 --> 00:33:02,346 All right. Do your thing. 813 00:33:02,414 --> 00:33:04,214 It's time for my barbecue sauce. 814 00:33:04,216 --> 00:33:06,216 We've got maple vinegar, chocolate, 815 00:33:06,218 --> 00:33:10,454 instant coffee, molasses, ketchup, mustard, bourbon. Boom! 816 00:33:10,522 --> 00:33:12,289 Cool. 817 00:33:12,291 --> 00:33:14,190 [sous-chef 1] I'm gonna get the corn on the grill. 818 00:33:14,192 --> 00:33:16,727 [Eddie] We're gonna throw it right on the pit to get a nice char on the outside. 819 00:33:16,729 --> 00:33:18,562 I started my pozole... Behind, behind. 820 00:33:18,663 --> 00:33:21,932 I get my onions in, then add my garlic and my chicken stock 821 00:33:21,934 --> 00:33:24,201 and just let everything just start to cook. 822 00:33:24,203 --> 00:33:27,037 This is the dish that normally takes hours to develop flavor, 823 00:33:27,039 --> 00:33:29,873 but Eddie here is going to try to make it in 30 minutes. 824 00:33:29,875 --> 00:33:31,942 So I'm adding tons of spices, bay leaves, 825 00:33:31,944 --> 00:33:35,946 chili powder, chipotle powde cumin, oregano. 826 00:33:35,948 --> 00:33:38,415 Anyway I can get flavor inside of this pot, 827 00:33:38,417 --> 00:33:40,350 I'm gonna do it. 828 00:33:40,419 --> 00:33:41,718 [sous-chef 2] Cream's come to a boil. 829 00:33:41,720 --> 00:33:43,620 [Jenny] Okay. Could you set up the food processor? 830 00:33:43,622 --> 00:33:46,456 When I think Farm to Fire, I'm really about fruits. 831 00:33:46,525 --> 00:33:47,891 Boy! 832 00:33:47,893 --> 00:33:49,960 I'm trying to get all of my peaches off for the creme brulee. 833 00:33:49,962 --> 00:33:51,862 Cooking in the pit is pure sacrifice. 834 00:33:51,930 --> 00:33:53,630 It's hot. Coming behind you. 835 00:33:53,632 --> 00:33:56,900 Okay, cool. I'm just going get these peaches pureed. 836 00:33:56,902 --> 00:33:58,201 -Oh. -We're going to get the... 837 00:33:58,203 --> 00:33:59,302 Whoa. 838 00:33:59,304 --> 00:34:00,937 They go right into the food processor 839 00:34:00,939 --> 00:34:02,572 for the creme brulee to get finished off, 840 00:34:02,574 --> 00:34:03,940 and this has to go in the blast chiller. 841 00:34:04,042 --> 00:34:06,009 It needs 30 minutes. 842 00:34:07,446 --> 00:34:10,647 All right. Here we go. 30 minutes left. 30 minutes left. 843 00:34:10,716 --> 00:34:12,616 I have to use delicata squas 844 00:34:12,618 --> 00:34:14,217 I'm gonna give thin strips, 845 00:34:14,219 --> 00:34:17,120 so that as soon as you drop it in that hot pozole, 846 00:34:17,122 --> 00:34:19,623 it's just going to disintegrate. 847 00:34:19,625 --> 00:34:21,658 [Jenny] How are these Brussels sprouts faring? 848 00:34:21,760 --> 00:34:23,493 Time to get that chorizo working in there. 849 00:34:23,495 --> 00:34:25,028 Chorizo's job in the Brussels sprouts 850 00:34:25,030 --> 00:34:26,696 is to add a little bit of spice, 851 00:34:26,698 --> 00:34:28,532 and then it's put it on to the charcoal grill. 852 00:34:30,235 --> 00:34:32,002 [Eddie] I'm pulling the charred corn from the pi 853 00:34:32,004 --> 00:34:34,037 they're nice and charred on all sides. 854 00:34:34,106 --> 00:34:35,472 I've to start working on these steaks. 855 00:34:35,474 --> 00:34:38,608 Now I need to cook my spice rub tenderloin. 856 00:34:38,610 --> 00:34:40,811 That fire pit gets extremely hot, 857 00:34:40,813 --> 00:34:42,913 so I don't want to go too close to the fire. 858 00:34:42,915 --> 00:34:45,415 I do not want these judges to get a overcooked steak. 859 00:34:45,417 --> 00:34:47,717 Perfect, perfect, perfect. 860 00:34:47,719 --> 00:34:49,352 [sous-chef 2] Okay. Chicken's off the grill. 861 00:34:49,421 --> 00:34:51,254 I've got my chicken on the charcoal grill, 862 00:34:51,290 --> 00:34:53,056 and then I'm going to get that barbecue sauce 863 00:34:53,158 --> 00:34:55,959 mopped on to caramelize as it finishes cooking. 864 00:34:56,027 --> 00:34:57,427 Whoo-hoo! 865 00:34:59,331 --> 00:35:01,364 It's time to start frying these tostadas. 866 00:35:01,433 --> 00:35:02,732 How's the oil doing? Is it not hot enough? 867 00:35:02,801 --> 00:35:03,834 [sous-chef 1] Uh, no. 868 00:35:03,935 --> 00:35:06,603 I totally forgot to put the oil on. 869 00:35:06,605 --> 00:35:09,606 If that oil isn't hot in the next three minutes, we're just gonna scrap it. 870 00:35:09,608 --> 00:35:11,241 Heard. 871 00:35:19,685 --> 00:35:22,953 We're scrambling right now. If that oil isn't hot in the next three minutes, 872 00:35:22,955 --> 00:35:24,754 -we're just going to scrap it. -Heard. 873 00:35:24,823 --> 00:35:26,223 Out of a whole pack of tortillas, 874 00:35:26,225 --> 00:35:27,691 all we need is three to get nice and crispy. 875 00:35:27,693 --> 00:35:29,125 How's it coming? 876 00:35:29,127 --> 00:35:30,627 -That grease is getting hot, right? -[sous-chef 1] Yeah. 877 00:35:30,629 --> 00:35:31,962 -I got two more in there. -All right. 878 00:35:31,964 --> 00:35:33,363 [Jenny] Ten minutes! 879 00:35:34,800 --> 00:35:35,999 [Eddie] That's perfect. 880 00:35:36,001 --> 00:35:37,601 [Jenny] Okay, we're going to make these flatbreads. 881 00:35:37,603 --> 00:35:40,103 My sous-chef has made a simple flatbread dough. 882 00:35:40,105 --> 00:35:43,039 Brush with olive oil and get it started on the grill. 883 00:35:43,108 --> 00:35:45,942 There's no better way to cook flatbread than on a fire pit. 884 00:35:45,944 --> 00:35:47,344 [sous-chef 2] Okay, flatbreads are on. 885 00:35:48,814 --> 00:35:50,614 What was I doing? I just went blank. 886 00:35:50,616 --> 00:35:52,048 What was I doing? Time is running out. 887 00:35:52,117 --> 00:35:54,551 I have to start plating my street corn. 888 00:35:54,653 --> 00:35:58,455 I'm just lathering on the creme fraiche, so much cotija cheese. 889 00:35:58,557 --> 00:36:00,023 It's raining cotija cheese. 890 00:36:00,025 --> 00:36:03,059 And then I add that chili ru just to finish things off. 891 00:36:03,128 --> 00:36:04,861 Five minutes! Five minutes! 892 00:36:04,963 --> 00:36:06,463 Right, how are you looking? 893 00:36:06,565 --> 00:36:08,031 Bomb diggity. 894 00:36:08,033 --> 00:36:09,733 [sous-chef 2] Desserts have got no movement. 895 00:36:09,801 --> 00:36:11,301 Let's brulee them, please. 896 00:36:13,038 --> 00:36:14,404 [Eddie] My tenderloins are coming of 897 00:36:14,406 --> 00:36:16,239 Have a nice sear on the outside. 898 00:36:16,308 --> 00:36:18,007 Now it's time to let them rest. 899 00:36:18,110 --> 00:36:21,344 Time to start adding in all of those fresh veggie to my pozole. 900 00:36:21,413 --> 00:36:22,812 That's nice. That's nice. 901 00:36:22,814 --> 00:36:24,047 [sous-chef 2] Chicken's looking good. 902 00:36:24,049 --> 00:36:25,749 [Jenny] I've got a lot of food to plate. 903 00:36:25,784 --> 00:36:27,050 We're getting close to finish here. 904 00:36:27,052 --> 00:36:28,184 Let's get those done. 905 00:36:28,253 --> 00:36:29,886 I need to get my chicken down on a plate. 906 00:36:29,888 --> 00:36:32,422 Don't want to break that glaze that we've made. 907 00:36:32,424 --> 00:36:34,624 -Perfect. -Two minutes. Two minutes. 908 00:36:34,626 --> 00:36:36,126 [sous-chef 1] You want avocado mash on these? 909 00:36:36,128 --> 00:36:38,061 [Eddie] Yeah. So avocado mash first. 910 00:36:38,063 --> 00:36:39,529 [Jenny] Some goat cheese generous. 911 00:36:39,531 --> 00:36:41,898 -[sous-chef 2] Wait. -[Eddie] One minute, 912 00:36:41,900 --> 00:36:43,900 one minute, one minute. 913 00:36:43,902 --> 00:36:45,135 [Jenny] All right, let's do this. 914 00:36:46,572 --> 00:36:48,605 Yeah, that looks good. 915 00:36:48,607 --> 00:36:54,244 -Ten, nine, eight... -[Eddie and Jenny] Seven, six, 916 00:36:54,346 --> 00:37:00,517 five, four, three, two, one. 917 00:37:00,519 --> 00:37:02,285 -[exhales sharply] -Whoo! 918 00:37:02,287 --> 00:37:03,520 Yes! 919 00:37:05,357 --> 00:37:07,357 I looked down at my dishes, 920 00:37:07,426 --> 00:37:08,925 I feel pretty good about the 921 00:37:08,927 --> 00:37:11,061 I hope when the judges see this food, 922 00:37:11,129 --> 00:37:13,163 they're like, "Hey, that's got to be Eddie's." 923 00:37:15,400 --> 00:37:18,602 I'm looking at my feast and I think I am back in Mexico. 924 00:37:18,604 --> 00:37:20,303 But this is a blind tasting 925 00:37:20,305 --> 00:37:23,306 so my street cred doesn't mean anything. 926 00:37:23,308 --> 00:37:25,041 Anyone could lose. 927 00:37:29,348 --> 00:37:31,147 This feast started on the farm, 928 00:37:31,183 --> 00:37:34,317 made its way to fire and found its way to our table. 929 00:37:34,319 --> 00:37:36,720 This first chef has prepared for us, 930 00:37:36,722 --> 00:37:39,289 spice-crusted tenderloin, tostadas, 931 00:37:39,291 --> 00:37:41,524 grilled street corn with chili lime salt, 932 00:37:41,526 --> 00:37:44,728 pozole with delicata squash and fresh vegetables. 933 00:37:44,730 --> 00:37:48,298 We'll finish off with avocado brownie with toasted coconut. 934 00:37:48,300 --> 00:37:50,834 This chef had to cook with delicata squash. 935 00:37:50,935 --> 00:37:55,005 The aromas coming off of that pozole are incredible. 936 00:37:55,007 --> 00:37:56,106 May I have a bigger bowl? 937 00:37:56,108 --> 00:37:57,407 [laughter] 938 00:38:01,613 --> 00:38:05,248 The cook on this tenderloin tostada is absolutely perfect. 939 00:38:05,350 --> 00:38:06,950 It's a rare, medium rare, 940 00:38:06,952 --> 00:38:08,952 spiced well on the outside, great sear. 941 00:38:09,054 --> 00:38:11,221 This chef really loves guacamole. 942 00:38:11,223 --> 00:38:13,156 I think I would have held ba a little bit. 943 00:38:13,225 --> 00:38:15,659 I wasn't really sure how to get in there. 944 00:38:15,727 --> 00:38:18,228 Let's take a look at the grilled street corn with chili lime salt. 945 00:38:18,230 --> 00:38:22,098 I love that the chef took the time to get a really nice char. 946 00:38:22,100 --> 00:38:23,700 [Dale] There's a nice amount of spice on there. 947 00:38:23,702 --> 00:38:25,302 A good amount of mayo and cheese. 948 00:38:25,304 --> 00:38:26,702 -What's not to love? -[Dale] Yeah. 949 00:38:26,705 --> 00:38:29,639 [Dylan] The chef had to use delicata squash and unfortunately, 950 00:38:29,741 --> 00:38:31,841 you can't differentiate the flavor 951 00:38:31,910 --> 00:38:33,410 from anything else in the soup. 952 00:38:33,412 --> 00:38:34,744 [Dale] If it's a must-use ingredient, 953 00:38:34,846 --> 00:38:36,913 it really needs to be the absolute feature. 954 00:38:36,915 --> 00:38:39,149 And when we're talking about farm to table, 955 00:38:39,250 --> 00:38:42,819 you want to celebrate that squash that we've asked you specifically to use. 956 00:38:42,821 --> 00:38:44,954 I agree. 957 00:38:44,990 --> 00:38:48,224 Well, my friends this first feast was loaded with flavors. 958 00:38:48,226 --> 00:38:49,726 Let's see what the chef made for dessert. 959 00:38:49,728 --> 00:38:51,528 Let's do it. 960 00:38:51,530 --> 00:38:54,364 [Dylan] The chef has prepare for us avocado brownie with toasted coconut. 961 00:38:55,334 --> 00:38:59,536 I like it. It's really moist. It's chocolatey. 962 00:38:59,637 --> 00:39:01,604 But we're talking about farm to table. 963 00:39:01,606 --> 00:39:03,940 I'm just not feeling the bounty of the season. 964 00:39:04,042 --> 00:39:06,409 This chef may have taken an unconventional approach, 965 00:39:06,411 --> 00:39:08,611 but they certainly brought us big, bold flavors. 966 00:39:08,613 --> 00:39:11,114 I'm looking forward to seeing what the second chef prepared for us. 967 00:39:11,116 --> 00:39:12,248 Can't wait. 968 00:39:14,119 --> 00:39:15,618 Our second feast is here, 969 00:39:15,620 --> 00:39:18,421 and I'm seeing some flavors from the farmhouse. 970 00:39:18,423 --> 00:39:21,791 This chef has prepared for u bourbon barbecue smoked chicken, 971 00:39:21,793 --> 00:39:23,727 Brussels sprouts with choriz 972 00:39:23,729 --> 00:39:26,329 grilled flatbread with brie and Asian pear. 973 00:39:26,331 --> 00:39:29,332 And we'll finish off with fire-roasted peach creme brulee. 974 00:39:29,434 --> 00:39:31,534 This chef had to cook with Brussels sprouts. 975 00:39:32,938 --> 00:39:35,338 You can really smell the smoke from that chicken, it's nice. 976 00:39:35,440 --> 00:39:37,340 This chef nailed the cook on that. 977 00:39:37,442 --> 00:39:39,943 Cooking half chickens like this in the Fire Masters' arena 978 00:39:40,011 --> 00:39:41,778 is a difficult task. 979 00:39:41,780 --> 00:39:44,147 [Connie] The sweetness of the barbecue sauce isn't overpowering. 980 00:39:44,249 --> 00:39:45,548 It's just the perfect amount 981 00:39:45,617 --> 00:39:47,417 I am in love with this chicken. 982 00:39:48,754 --> 00:39:50,653 The chef had to use Brussels sprouts, 983 00:39:50,722 --> 00:39:53,056 and although, they're very predominant in this dish, 984 00:39:53,158 --> 00:39:55,325 they definitely missed the mark with the execution of the cooking. 985 00:39:55,327 --> 00:39:58,161 [Dale] I just feel like this dish wasn't cooked in the Fire Masters' arena. 986 00:39:58,229 --> 00:40:00,663 You can definitely see some char on here. 987 00:40:00,765 --> 00:40:02,732 [Dale] You can take it furth than you really think 988 00:40:02,801 --> 00:40:05,502 where they start opening up because they're getting charred so much. 989 00:40:05,504 --> 00:40:07,203 [Dylan] Let's take a look at the chef's flatbread. 990 00:40:07,205 --> 00:40:10,407 This chef has offered us so many different elements. 991 00:40:10,409 --> 00:40:13,443 Artisan cheese, the basil, the pear. 992 00:40:13,512 --> 00:40:15,745 I'm not really sure that they nailed the flatbread. 993 00:40:15,847 --> 00:40:17,814 I think it's a little bit thick and a little bit clunky. 994 00:40:17,816 --> 00:40:21,050 I hope you both saved room for one more dessert. 995 00:40:21,119 --> 00:40:24,120 This chef has prepared for u fire roasted peach creme brulee. 996 00:40:24,122 --> 00:40:26,055 -Oh, there we go. -Peaches are in season. 997 00:40:27,392 --> 00:40:30,727 [Connie] I am loving the flavor of this dessert. 998 00:40:30,729 --> 00:40:32,629 However, the custard isn't set. 999 00:40:32,631 --> 00:40:34,564 The brulee wasn't all the way around, 1000 00:40:34,666 --> 00:40:36,332 but I think the chef missed the mark on execution. 1001 00:40:36,434 --> 00:40:37,834 Yeah. 1002 00:40:37,836 --> 00:40:40,103 We've had two very unique Farm to Fire feasts this evening. 1003 00:40:40,105 --> 00:40:42,138 We're going to have to break these down plate-by-plate. 1004 00:40:42,207 --> 00:40:43,506 Let's start with the mains. 1005 00:40:43,508 --> 00:40:46,109 [Connie] The second chef nailed the main course. 1006 00:40:46,111 --> 00:40:48,244 The chicken was super juicy 1007 00:40:48,246 --> 00:40:49,512 I loved the smoke. 1008 00:40:49,514 --> 00:40:52,615 I just wish that they had served a little bit more sauce. 1009 00:40:52,617 --> 00:40:54,250 [Dylan] The first chef with that tostada, 1010 00:40:54,319 --> 00:40:55,652 beef was cooked perfectly. 1011 00:40:55,720 --> 00:40:57,720 The flavor of the guacamole was great. 1012 00:40:57,722 --> 00:40:59,422 It ended up being a bit clunky, 1013 00:40:59,424 --> 00:41:01,157 a little bit too much avocado. 1014 00:41:01,259 --> 00:41:02,925 Let's move on to the sides. 1015 00:41:02,927 --> 00:41:05,829 The first chef prepared grilled street corn with chili lime salt, 1016 00:41:05,831 --> 00:41:08,264 the second chef, the charred Brussels sprout with chorizo. 1017 00:41:08,333 --> 00:41:10,433 I'm giving it to the first chef on this round. 1018 00:41:10,502 --> 00:41:13,336 That street corn was so delicious. 1019 00:41:13,405 --> 00:41:16,306 The second chef, although I wanted to love their Brussels sprout dish, 1020 00:41:16,308 --> 00:41:17,707 that was their feature ingredient. 1021 00:41:17,709 --> 00:41:19,809 And unfortunately, they just came up short. 1022 00:41:19,811 --> 00:41:21,744 Let's take a look at the second set of sides. 1023 00:41:21,813 --> 00:41:24,047 The pozole was much more flavorful. 1024 00:41:24,049 --> 00:41:26,249 The downside of that dish was the squash 1025 00:41:26,351 --> 00:41:27,617 It was the feature ingredien 1026 00:41:27,619 --> 00:41:29,953 but it seemed like it was a bit of an afterthought. 1027 00:41:29,955 --> 00:41:31,554 The second chef's flatbread. 1028 00:41:31,656 --> 00:41:33,823 I love cheese and pear together. 1029 00:41:33,825 --> 00:41:37,293 However, the flatbread was just a little bit too thick. 1030 00:41:37,295 --> 00:41:38,828 Let's take a look at the desserts. 1031 00:41:38,830 --> 00:41:41,197 The first chef had the avoca and chocolate brownie, 1032 00:41:41,199 --> 00:41:43,233 the second chef with the peach creme brulee 1033 00:41:43,301 --> 00:41:48,037 The second chef utilized the theme a little bit better with the grilled peaches, 1034 00:41:48,106 --> 00:41:50,106 but the creme brulee didn't set. 1035 00:41:50,108 --> 00:41:53,510 The first chef definitely did a nice, moist brownie. 1036 00:41:53,512 --> 00:41:55,945 It's all going to come down to which of these chefs created 1037 00:41:56,014 --> 00:41:57,747 a better Farm to Fire feast. 1038 00:41:57,849 --> 00:41:59,249 This was a difficult one to call, 1039 00:41:59,317 --> 00:42:00,783 but I think we've made our decision. 1040 00:42:00,785 --> 00:42:02,118 I agree. 1041 00:42:09,628 --> 00:42:12,729 [Jenny] I've been working ha all day for this. 1042 00:42:12,731 --> 00:42:14,531 I want to win $10,000. 1043 00:42:14,533 --> 00:42:15,832 I deserve it. 1044 00:42:17,202 --> 00:42:18,902 [Eddie] I'm a Fire Master. I'm undefeated. 1045 00:42:18,904 --> 00:42:20,570 The stakes are pretty high. 1046 00:42:20,572 --> 00:42:24,007 I want to leave this arena with my record intact. 1047 00:42:24,009 --> 00:42:28,444 Chefs, we had a field day eating both of your Farm to Fire feasts. 1048 00:42:28,546 --> 00:42:31,614 They were packed full of wonderful fresh flavors. 1049 00:42:31,616 --> 00:42:33,215 In the first feast, 1050 00:42:33,217 --> 00:42:36,219 we thought the tenderloin tostada was flavorful and inventive 1051 00:42:36,221 --> 00:42:38,321 The beef had an expert sear 1052 00:42:38,323 --> 00:42:42,225 However, we felt the delicata squash disappeared into the pozole 1053 00:42:43,395 --> 00:42:45,294 In the second feast, 1054 00:42:45,296 --> 00:42:49,098 we thought the smoked bourbon chicken was a smoky sticky flavor sensation. 1055 00:42:49,100 --> 00:42:50,800 However, we felt the Brussels sprout 1056 00:42:50,802 --> 00:42:53,002 with chorizo were a little overcooked. 1057 00:42:54,506 --> 00:42:57,040 Both of your Farm to Fire feasts were unique 1058 00:42:57,042 --> 00:42:59,642 and delicious celebrations of flavor, 1059 00:42:59,744 --> 00:43:02,345 but there can only be one winner. 1060 00:43:02,447 --> 00:43:04,914 Tonight's winning feast is... 1061 00:43:09,654 --> 00:43:13,156 The first feast with the tenderloin tostada and the grilled street corn. 1062 00:43:13,257 --> 00:43:15,124 [judges applauding] 1063 00:43:16,528 --> 00:43:17,527 Good job. 1064 00:43:17,529 --> 00:43:18,695 Ah! 1065 00:43:18,697 --> 00:43:20,964 I am the reigning champ. 1066 00:43:20,966 --> 00:43:23,132 Undefeated, I might add. 1067 00:43:23,234 --> 00:43:25,602 You know, Chef Jenny is an amazing competitor. 1068 00:43:25,604 --> 00:43:28,104 She got better and better as the day went on. 1069 00:43:28,106 --> 00:43:30,039 And congratulations, Chef Jenny. 1070 00:43:30,041 --> 00:43:31,341 Thank you so much for being here 1071 00:43:31,409 --> 00:43:32,842 and being a part of Fire Masters toda. 1072 00:43:32,911 --> 00:43:34,711 Thanks for having me. Thank you, judges. 1073 00:43:34,713 --> 00:43:36,446 I definitely did myself proud. 1074 00:43:36,514 --> 00:43:38,214 Eddie's a tough competitor. 1075 00:43:38,216 --> 00:43:40,917 I thought I might have had him, but I don't care. 1076 00:43:40,919 --> 00:43:43,119 I had so much fun cooking in this arena.