1 00:00:01,936 --> 00:00:03,635 Welcome to Fire Masters... 2 00:00:06,107 --> 00:00:09,641 where three chefs will take on three blazing culinary challenges. 3 00:00:09,743 --> 00:00:11,043 Do it, Grilling Grandma. 4 00:00:11,045 --> 00:00:12,811 There we go. Uh... 5 00:00:12,813 --> 00:00:14,813 [Dylan] ...two will be eliminated, 6 00:00:14,815 --> 00:00:17,216 and the last chef standing will go head-to-head 7 00:00:17,218 --> 00:00:19,518 against one of our Fire Masters' judges 8 00:00:19,520 --> 00:00:22,621 battling for the chance to win $10,000... 9 00:00:22,623 --> 00:00:24,023 Uh, aye, aye, aye, aye, aye. 10 00:00:24,025 --> 00:00:27,126 ...and to earn their place as a Fire Masters Champion. 11 00:00:27,128 --> 00:00:28,727 This is, like, completely raw. 12 00:00:28,729 --> 00:00:30,863 This entire plate is just under-seasoned. 13 00:00:30,964 --> 00:00:32,564 -[Dylan] Speed. -[Tyson] Time is ticking away. 14 00:00:32,633 --> 00:00:34,433 -[Dylan] Skill. -[Robert] The grill got the best of me. 15 00:00:34,535 --> 00:00:35,934 [Dylan] Scorching competitio 16 00:00:35,936 --> 00:00:37,736 [Merry] Hot, baby. 17 00:00:37,805 --> 00:00:40,005 This is Fire Masters. 18 00:00:43,310 --> 00:00:45,511 [Dylan] Three chefs think they can tame the flame 19 00:00:45,513 --> 00:00:48,614 and become the next Fire Masters champion. 20 00:00:48,616 --> 00:00:50,716 Let's meet them. 21 00:00:50,718 --> 00:00:54,720 First up, Robert Sencion from Lancaster, California. 22 00:00:54,722 --> 00:00:56,055 Being a private chef, 23 00:00:56,057 --> 00:00:58,957 it gives me that creativity where I can do whatever I want. 24 00:00:58,959 --> 00:01:01,260 Jazz up different flavors, different cuisines. 25 00:01:01,328 --> 00:01:02,794 So it's amazing. 26 00:01:02,796 --> 00:01:05,631 What I love about cooking in open flames is just the charcoal. 27 00:01:05,633 --> 00:01:07,800 The aromas can actually take into food. 28 00:01:07,802 --> 00:01:11,336 So I'm here to do what I do best and just win it. 29 00:01:11,405 --> 00:01:12,671 How are you doing, guys? 30 00:01:14,008 --> 00:01:17,609 Next, Merry Graham from Santa Clarita, California. 31 00:01:17,611 --> 00:01:21,113 My name is Merry, also known as the Grilling Grandma. 32 00:01:21,115 --> 00:01:25,350 I'm a recipe developer for smoking and grilling companies. 33 00:01:25,419 --> 00:01:30,222 What I'll do with $10,000 is to build a backyard grill 34 00:01:30,224 --> 00:01:33,959 so that I can teach grilling lessons to the kid of the community. 35 00:01:34,027 --> 00:01:38,063 So I need to get out there and cook, cook, cook. 36 00:01:38,099 --> 00:01:41,200 So excited to grill for you, chefs. 37 00:01:41,202 --> 00:01:45,104 And last, Tyson James Wright from Camrose, Alberta. 38 00:01:45,106 --> 00:01:47,206 I'm the executive chef and managing partner 39 00:01:47,208 --> 00:01:48,707 of the Hart House Wine & Tapa. 40 00:01:48,709 --> 00:01:51,543 What I love about the grill and the open flame is, 41 00:01:51,612 --> 00:01:53,412 I guess, the caveman-ish of it. 42 00:01:53,414 --> 00:01:56,215 [laughs] I'm here to cook my heart out, 43 00:01:56,217 --> 00:01:59,852 cook with passion and kick one of these judge chefs in the butt. 44 00:01:59,953 --> 00:02:01,954 Chefs. 45 00:02:02,022 --> 00:02:03,822 Welcome to Fire Masters. 46 00:02:03,824 --> 00:02:05,691 Here's how it's all going down. 47 00:02:05,693 --> 00:02:08,026 There will be three rounds of competition. 48 00:02:08,028 --> 00:02:11,163 In the first two rounds, you'll be competing against one another. 49 00:02:11,232 --> 00:02:13,165 And at the end of each of these rounds, 50 00:02:13,200 --> 00:02:14,666 one of you will be going home. 51 00:02:14,668 --> 00:02:16,702 In the third and final round, 52 00:02:16,704 --> 00:02:20,405 the last chef standing will go head-to-head against one of our judges 53 00:02:20,407 --> 00:02:23,809 for the chance to win $10,000 54 00:02:23,811 --> 00:02:27,112 and the title of today's Fire Masters champion. 55 00:02:27,114 --> 00:02:28,247 Speaking of judges, 56 00:02:28,315 --> 00:02:29,948 here's who you'll need to impress. 57 00:02:31,619 --> 00:02:35,087 Roger Mooking is a globally-inspired celebrity chef, author, 58 00:02:35,089 --> 00:02:37,923 TV personality and live-fire cooking expert 59 00:02:37,925 --> 00:02:39,491 Welcome to the Fire Masters' arena. 60 00:02:39,493 --> 00:02:42,227 Make sure you taste all your food. 61 00:02:42,229 --> 00:02:43,495 -Yes, sir. -Okay. 62 00:02:43,497 --> 00:02:46,031 [Dylan] Chef Eddie Jackson is a celebrity chef, 63 00:02:46,033 --> 00:02:50,702 cookbook author, and the own of Rosehill Beer Garden in Houston, Texas. 64 00:02:50,704 --> 00:02:51,937 Y'all ready to get going? 65 00:02:51,939 --> 00:02:54,006 -Yes. -Absolutely. 66 00:02:54,008 --> 00:02:56,508 [Dylan] Chef Connie DeSousa is an accomplished chef, 67 00:02:56,510 --> 00:02:59,311 butcher and co-owner of Char Restaurant Group, 68 00:02:59,313 --> 00:03:01,513 including the award winning Charcut 69 00:03:01,515 --> 00:03:04,516 Italian Roast House and Charbar in Calgary, Alberta. 70 00:03:04,518 --> 00:03:05,717 Welcome, chefs. 71 00:03:05,719 --> 00:03:06,952 -Good luck to you today. -Thank you. 72 00:03:07,021 --> 00:03:08,287 -Thank you. -Thank you. 73 00:03:08,289 --> 00:03:11,857 Chefs, I hope you're ready for some fierce competition 74 00:03:11,925 --> 00:03:14,126 because it's time to turn up the heat. 75 00:03:16,964 --> 00:03:18,830 In this first Wildfire Round, 76 00:03:18,832 --> 00:03:22,601 you'll create a signature dish that reveals who you are on a plate. 77 00:03:22,603 --> 00:03:25,504 You'll each have your own top-of-the-line grill station 78 00:03:25,506 --> 00:03:28,106 and use of our Fire Masters Fire Pit, 79 00:03:28,108 --> 00:03:31,510 as well as access to our fully stocked pantry 80 00:03:31,512 --> 00:03:35,247 Your dish will be judged on three things, presentation, 81 00:03:35,316 --> 00:03:37,950 creativity and taste. 82 00:03:38,051 --> 00:03:40,185 -Chefs, are you ready? -Let's go. 83 00:03:40,187 --> 00:03:41,620 -Let's go. -Let's go. 84 00:03:41,622 --> 00:03:47,759 You've got 30 minutes on the clock, and your time starts now. 85 00:03:47,828 --> 00:03:49,027 -[applause] -[Connie] Come on, chefs. 86 00:03:49,029 --> 00:03:50,262 [Robert] Let's go. 87 00:03:52,933 --> 00:03:54,633 [Robert] Pfft. Uh... 88 00:03:54,735 --> 00:03:58,036 My tenderloin, couple of peppers. 89 00:03:58,105 --> 00:04:00,505 I'm here to prove that I'm the Grilling Grandma 90 00:04:00,507 --> 00:04:03,408 and I can take down a professional chef. 91 00:04:04,712 --> 00:04:07,312 I am making smoked filet mignon. 92 00:04:07,314 --> 00:04:11,617 It's going to have fire kiss, tomatillo salsa verde. 93 00:04:11,619 --> 00:04:13,919 My dad was a master at the grill. 94 00:04:13,921 --> 00:04:18,156 And this represents all the flaming mignons that he used to grill. 95 00:04:18,258 --> 00:04:20,626 Do it, Grilling Grandma, you can do it. 96 00:04:20,628 --> 00:04:24,129 I mix up my garlic and my cumin and my coriande 97 00:04:24,131 --> 00:04:26,999 and roll the steaks in my seasoning. 98 00:04:27,001 --> 00:04:29,968 My filet mignon is going on this charcoal grill first 99 00:04:29,970 --> 00:04:31,036 Okay. 100 00:04:31,105 --> 00:04:33,305 I have some hickory chips in there going. 101 00:04:33,307 --> 00:04:36,441 I want that on the indirect side just for a little bit of heat. 102 00:04:38,112 --> 00:04:40,112 There is [indistinct] 103 00:04:40,114 --> 00:04:42,414 I came in here to win. I've been practicing. 104 00:04:42,416 --> 00:04:43,515 I've been studying. 105 00:04:43,517 --> 00:04:45,651 I'm super eager to show the judges what I can do. 106 00:04:45,752 --> 00:04:47,619 I'm just making a smoked tartare 107 00:04:47,621 --> 00:04:49,788 with... smoke tartare it's made of emulsion, 108 00:04:49,790 --> 00:04:51,289 charred cauliflower. 109 00:04:51,291 --> 00:04:54,760 I'm taking a huge risk doing a tartare in the Fire Masters' arena. 110 00:04:54,828 --> 00:04:56,528 Big risk, big reward. 111 00:04:56,530 --> 00:04:58,162 I'm gonna roast cauliflower 112 00:04:58,164 --> 00:05:00,832 because it's gonna add a charred smoke flavor I'm looking for. 113 00:05:02,536 --> 00:05:03,602 All right, judges. 114 00:05:03,604 --> 00:05:05,637 The Wildfire Round is underway. 115 00:05:05,739 --> 00:05:07,606 I'm really excited to see their personalities. 116 00:05:07,608 --> 00:05:10,809 Each one of them has very distinct vibe that they're bringing here. 117 00:05:10,811 --> 00:05:12,110 [Eddie] I say this time-to-time again, 118 00:05:12,112 --> 00:05:14,212 that Wildfire Round is my favorite round. 119 00:05:14,214 --> 00:05:16,448 It's our first impression to see what they can do, 120 00:05:16,550 --> 00:05:18,617 see what kind of competition we're up against. 121 00:05:18,619 --> 00:05:20,052 -[laughter] -Let's just be real. 122 00:05:20,153 --> 00:05:21,420 That's what it's all about. 123 00:05:22,923 --> 00:05:24,823 [Robert] Walking into this arena, it's amazing. 124 00:05:24,825 --> 00:05:26,992 It's exciting. It's hot. I love it. 125 00:05:26,994 --> 00:05:31,396 I'm gonna do a rainbow trout with butternut squash puree and Saskatoon berry sauce. 126 00:05:31,398 --> 00:05:32,830 I'm trying to get the bones out 127 00:05:32,900 --> 00:05:35,600 and I start feeling my fish and I start feeling more bones. 128 00:05:35,602 --> 00:05:37,202 It's getting little frustrating. 129 00:05:38,505 --> 00:05:40,305 Chef Robert, what's the biggest challenge 130 00:05:40,307 --> 00:05:41,440 you're gonna face in this round? 131 00:05:41,541 --> 00:05:43,141 [Robert] Right now I've all of these bones... 132 00:05:43,243 --> 00:05:45,644 Yeah. It's always tricky playing a fish in the Fire Masters' arena, 133 00:05:45,713 --> 00:05:47,612 especially under this time constraint. 134 00:05:47,614 --> 00:05:48,714 Yeah, it's very hard. 135 00:05:48,716 --> 00:05:50,015 Looking forward to seeing this dish. 136 00:05:50,017 --> 00:05:51,717 [Robert] Yes, sir. Thank you so much. 137 00:05:51,719 --> 00:05:56,621 Let's get some peppers going for a trio of peppers. 138 00:05:56,623 --> 00:05:57,923 Chef Merry, how are you doing? 139 00:05:57,925 --> 00:05:59,424 Oh, I'm just buzzing along. 140 00:05:59,426 --> 00:06:01,626 What about this dish that's gonna impress the judges 141 00:06:01,628 --> 00:06:03,228 and get you through to the next round? 142 00:06:03,230 --> 00:06:05,030 -Filet mignon. -[Dylan] Of course. 143 00:06:05,032 --> 00:06:06,698 I'm gonna char this in a moment. 144 00:06:06,700 --> 00:06:08,433 Right now, it's under hickory smoke. 145 00:06:08,502 --> 00:06:10,102 Lots of beautiful colors on this board. 146 00:06:10,104 --> 00:06:12,270 I'm really looking forward to seeing how your dish turns out. 147 00:06:12,272 --> 00:06:14,940 Me too. [chuckles softly] 148 00:06:14,942 --> 00:06:17,943 So I'm cooling off the pit so I can get a cold smoke in there. 149 00:06:18,011 --> 00:06:19,310 I'm doing a tartare. 150 00:06:19,312 --> 00:06:21,012 I want to make sure those temperatures aren't too high. 151 00:06:21,014 --> 00:06:24,516 Typically, tartare is raw minced beef. 152 00:06:24,518 --> 00:06:27,953 I'm looking to infuse the hickory smoke into the tenderloin. 153 00:06:27,955 --> 00:06:29,521 I'm not looking to cook it at all. 154 00:06:29,523 --> 00:06:30,756 Time is ticking away. 155 00:06:30,824 --> 00:06:33,024 I need to get that tenderloin minced up. 156 00:06:34,962 --> 00:06:37,529 Chef Tyson, looks like you're making beef tartare. 157 00:06:37,531 --> 00:06:38,864 -I am. -Oh, yeah. 158 00:06:38,932 --> 00:06:40,399 Raw dish in the Fire Masters' arena? 159 00:06:40,401 --> 00:06:43,101 I thought I'd go a little bit out of the box in the competition. 160 00:06:43,103 --> 00:06:45,137 Well, if there's one thing we love in the Fire Masters arena, 161 00:06:45,205 --> 00:06:46,405 its calculated risks. 162 00:06:46,407 --> 00:06:47,872 [Tyson] Thank you, chef. 163 00:06:49,943 --> 00:06:52,110 [Robert] Next, I'm gonna wor on my butternut squash puree 164 00:06:52,112 --> 00:06:53,712 By grilling the butternut squash, 165 00:06:53,714 --> 00:06:55,847 I want to give that nice charred flavor. 166 00:06:55,916 --> 00:06:57,215 Heat up this vegetables. 167 00:06:57,217 --> 00:07:00,419 Get a nice medley on the bottom of the fish with the puree. 168 00:07:00,421 --> 00:07:03,722 For my vegetable medley, I'm chopping up shallots, 169 00:07:03,724 --> 00:07:06,324 garlic, mushrooms and Romanesco. 170 00:07:06,326 --> 00:07:08,560 Time flies by when you're having fun, huh? 171 00:07:10,464 --> 00:07:12,030 [Merry] Get your steaks on, Merry. 172 00:07:12,032 --> 00:07:13,465 Get the steaks on, Merry. 173 00:07:13,500 --> 00:07:17,636 The method I love best for a filet mignon is a reverse sear. 174 00:07:17,737 --> 00:07:19,304 So I'm gonna first smoke it 175 00:07:19,306 --> 00:07:22,174 and then it's gonna hit some hot temperature on a grill. 176 00:07:22,176 --> 00:07:24,543 Close this lid for extra heat. 177 00:07:26,313 --> 00:07:28,847 Chefs, ten minutes left. 178 00:07:28,949 --> 00:07:31,450 It's time to get that minced tenderloin on there. 179 00:07:31,518 --> 00:07:34,052 I'm praying that I got that charcoal grill cool enough 180 00:07:34,054 --> 00:07:35,320 that I'm not cooking the mea 181 00:07:35,322 --> 00:07:36,521 So Chef Tyson said 182 00:07:36,523 --> 00:07:38,557 he's gonna cold smoke his beef tartare. 183 00:07:38,592 --> 00:07:41,126 [Connie] Yes, but he runs the risk of overcooking it. 184 00:07:41,128 --> 00:07:42,928 I mean, it's great that he's using ice, 185 00:07:42,930 --> 00:07:45,931 but I think it's a huge risk for him to chop it up first. 186 00:07:47,401 --> 00:07:48,733 [Robert] How you doing over there, Merry? 187 00:07:48,835 --> 00:07:51,036 [Merry] I'm doing hot. How about you? 188 00:07:51,038 --> 00:07:52,504 I'm great. Thank you so much. 189 00:07:52,506 --> 00:07:54,038 So, for my Saskatoon berries 190 00:07:54,040 --> 00:07:57,209 I add a little bit of olive oil, salt, pepper, a little bit of sugar, 191 00:07:57,211 --> 00:07:58,610 and just let them cook down for a while, 192 00:07:58,612 --> 00:07:59,911 creates amazing sauce. 193 00:07:59,913 --> 00:08:01,446 I go and check on my butternut squash 194 00:08:01,548 --> 00:08:04,616 and I flip them over and they're still rock hard. 195 00:08:04,618 --> 00:08:08,119 So I have to think quick and the best thing to do is just boil it. 196 00:08:08,121 --> 00:08:11,857 All that beautiful smoke and char is gonna get washed off in the water now. 197 00:08:11,958 --> 00:08:13,091 [Eddie] Yeah. 198 00:08:15,195 --> 00:08:17,662 [Merry] I'm working on the salsa verde. 199 00:08:17,731 --> 00:08:20,699 My salsa verde has a really nice smokiness 200 00:08:20,701 --> 00:08:23,034 due to the charring of the vegetables. 201 00:08:23,136 --> 00:08:26,104 Give it a taste. Beautiful. 202 00:08:26,106 --> 00:08:27,506 Oh, that's good. 203 00:08:29,109 --> 00:08:30,709 I still feel there are bones. 204 00:08:30,711 --> 00:08:32,611 It's literally crunch time. 205 00:08:32,613 --> 00:08:36,081 I have to get this rainbow trout on the grill ASAP. 206 00:08:37,818 --> 00:08:40,218 I didn't put oil on my grill. 207 00:08:40,220 --> 00:08:42,053 Chef Robert took his fish, 208 00:08:42,055 --> 00:08:44,656 threw it right onto the grill with no oil. 209 00:08:44,758 --> 00:08:46,625 So we know that that's gonna stick. 210 00:08:46,627 --> 00:08:48,460 -[Eddie] Hmm. -[Connie] Oh, man. 211 00:08:49,630 --> 00:08:53,198 Man, this rainbow trout is a disaster right now. 212 00:08:53,200 --> 00:08:54,499 [groans] 213 00:08:59,206 --> 00:09:01,006 [Robert] It's getting stuck to the grill. 214 00:09:01,008 --> 00:09:03,508 My rainbow trout is sticking to the grill. 215 00:09:03,510 --> 00:09:04,743 It's not working well for me 216 00:09:04,811 --> 00:09:07,412 but I have no other choice but to plate it. 217 00:09:07,414 --> 00:09:10,916 It might not be pretty, but maybe it'll be delicious. 218 00:09:10,918 --> 00:09:12,817 [Dylan] You better hope so. 219 00:09:14,855 --> 00:09:18,957 [Tyson] I'm opening the charcoal grill that I ha my minced tenderloin smoking 220 00:09:19,059 --> 00:09:20,792 and it's cooking. 221 00:09:20,794 --> 00:09:24,029 It was a little bit too hot. It's damage control time. 222 00:09:24,031 --> 00:09:27,399 I decided to pull off the top layer of my tenderloin, 223 00:09:27,401 --> 00:09:30,302 which was still cold and had that beautiful smoky flavor. 224 00:09:30,304 --> 00:09:33,338 Throw it into a bowl with my seasonings and hope for the best. 225 00:09:36,043 --> 00:09:39,044 The steaks are looking beautiful. 226 00:09:39,046 --> 00:09:41,913 Oh, no, that one's a little bit overdone. 227 00:09:41,915 --> 00:09:44,115 It's a little bit inconsistent, 228 00:09:44,117 --> 00:09:47,953 but it's still gonna have a wonderful hickory smoke flavor to it. 229 00:09:47,955 --> 00:09:49,921 But meat is better than no meat. 230 00:09:51,124 --> 00:09:52,857 Only one minute left, chefs! This is it! 231 00:09:52,926 --> 00:09:54,225 -[applause] -Let's go, guys. Finish up. 232 00:09:54,227 --> 00:09:56,127 -Let's go, chefs! -[Robert] I need to get moving. 233 00:09:56,129 --> 00:09:57,896 I get my butternut squash. 234 00:09:57,898 --> 00:10:00,632 I cut them into smaller piec and just blend it. 235 00:10:04,237 --> 00:10:06,805 [Tyson] It's time to start plating my tartare. 236 00:10:06,807 --> 00:10:08,807 So I grabbed my toasted rye bread, 237 00:10:08,809 --> 00:10:12,243 throw my cold smoked tartare on there, then start to garnish. 238 00:10:12,345 --> 00:10:13,311 Whoo! 239 00:10:13,313 --> 00:10:14,713 There you go. 240 00:10:16,416 --> 00:10:21,319 [Dylan and judges] Ten, nine, eight, seven, six, 241 00:10:21,321 --> 00:10:24,356 five, four, three. 242 00:10:24,457 --> 00:10:26,057 Two, one. 243 00:10:26,126 --> 00:10:28,059 [Dylan] Times up, chefs. That's it. 244 00:10:29,162 --> 00:10:31,363 [Connie] Good job, chefs. 245 00:10:31,431 --> 00:10:34,099 [Robert] With my rainbow trout, it doesn't look that great, 246 00:10:34,101 --> 00:10:36,301 but I know I didn't overcook it and it has great flavor. 247 00:10:36,937 --> 00:10:38,169 Good job, guys. 248 00:10:38,171 --> 00:10:40,038 Time's up. Look down at my plate, 249 00:10:40,107 --> 00:10:42,107 and I'm super happy with what I did. 250 00:10:44,411 --> 00:10:48,213 Oh, my goodness. I haven't plated evenly. 251 00:10:48,215 --> 00:10:52,951 One judge is only gonna get two pieces of wimpy meat. 252 00:11:00,327 --> 00:11:02,661 Chef Robert, please tell us about your signature dish. 253 00:11:02,729 --> 00:11:04,128 [Robert] For my signature dish, 254 00:11:04,130 --> 00:11:06,498 I made grilled rainbow trou with Saskatoon berry sauce. 255 00:11:06,500 --> 00:11:08,400 Chef Robert, I have a sneaky suspicion 256 00:11:08,402 --> 00:11:11,936 that this plate didn't turn out exactly how you wanted it. 257 00:11:11,938 --> 00:11:14,105 [Robert] You know what? The grill got the best of me 258 00:11:19,713 --> 00:11:22,347 Well, Chef Robert, I'm really sad that time got away 259 00:11:22,416 --> 00:11:23,815 from you in this challenge. 260 00:11:23,817 --> 00:11:26,818 There are some really great elements on your plate, though. 261 00:11:26,820 --> 00:11:30,422 I really liked the sweetness and the seasoning on the squash puree, 262 00:11:30,424 --> 00:11:32,824 and I really hope that you move forward to the next round 263 00:11:32,826 --> 00:11:34,659 because I'd love to taste what's next from you. 264 00:11:34,728 --> 00:11:35,760 Thank you so much. 265 00:11:35,829 --> 00:11:37,662 Chef Robert, Romanesco, 266 00:11:37,764 --> 00:11:40,298 I actually like it that you kind of kept it in this raw form, 267 00:11:40,300 --> 00:11:41,800 just having that nice little crunch. 268 00:11:41,802 --> 00:11:43,601 I really appreciate the fish. 269 00:11:43,603 --> 00:11:44,969 The flavors are there. 270 00:11:45,038 --> 00:11:46,905 You just have to make sure you put oil on the grates to make sure 271 00:11:46,907 --> 00:11:48,707 that it doesn't stick. 272 00:11:48,709 --> 00:11:52,610 The issue that I have is that I feel like this entire plate is just under-seasoned. 273 00:11:52,612 --> 00:11:55,113 -Thank you very much, chef. -Thank you, sir. 274 00:11:55,115 --> 00:11:56,614 [Robert] I challenged mysel and took a risk. 275 00:11:56,616 --> 00:11:58,516 At this point, it's all up to the judges. 276 00:12:01,521 --> 00:12:04,322 Chef Merry, please tell us what you prepared for your signature dish. 277 00:12:04,324 --> 00:12:08,093 [Merry] I made smoked filet mignon with salsa verde. 278 00:12:08,095 --> 00:12:09,861 All right, Chef Merry. 279 00:12:09,863 --> 00:12:12,797 I'm loving the char that I'm seeing on the plate, from the lime to the peppers. 280 00:12:12,799 --> 00:12:16,101 I have a little bit of a issue with the inconsistency with the portions. 281 00:12:16,103 --> 00:12:18,036 Looks like you really love Roger a lot there. 282 00:12:18,105 --> 00:12:20,472 He got a perfect plate, lots of steak going on. 283 00:12:20,474 --> 00:12:23,708 But as I look at my plate, it's definitely hearty. 284 00:12:29,716 --> 00:12:33,718 Well, Chef Merry, your plate is super vibrant. 285 00:12:33,720 --> 00:12:36,154 I love that it packs so much acidity, 286 00:12:36,222 --> 00:12:37,689 -flavor and punch. -Hmm. 287 00:12:37,691 --> 00:12:40,792 -And you really nailed the salsa verde on this plate. -Oh, thank you. 288 00:12:40,794 --> 00:12:43,428 I would love a consistency and doneness. 289 00:12:43,430 --> 00:12:47,499 I had one piece here. This is like completely raw down on this corner here. 290 00:12:47,501 --> 00:12:50,502 And then this is well all the way to the edge here. 291 00:12:50,504 --> 00:12:51,903 Chef Merry, thank you very much. 292 00:12:51,905 --> 00:12:53,204 Thank you. 293 00:12:53,206 --> 00:12:55,907 Hopefully, it's good enough to get me to round two, 294 00:12:55,909 --> 00:12:57,709 because I know it does have flavor. 295 00:13:01,148 --> 00:13:03,548 [Dylan] Chef Tyson, please tell us about your signature dish. 296 00:13:03,617 --> 00:13:08,219 [Tyson] Judges, I made a cold-smoked beef tartare with a smoked tomato emulsion. 297 00:13:08,221 --> 00:13:10,555 I love your plating style. 298 00:13:10,657 --> 00:13:12,223 -This is super inviting. -[Tyson] Thank you. 299 00:13:12,225 --> 00:13:13,725 It's really impressive. 300 00:13:13,727 --> 00:13:15,727 It just looks like a beautiful canvas. 301 00:13:15,729 --> 00:13:17,128 Appreciate that. 302 00:13:22,102 --> 00:13:24,135 [Roger] Chef Tyson, you are very pointed 303 00:13:24,237 --> 00:13:26,404 and have very distinct bold flavors 304 00:13:26,406 --> 00:13:28,506 in every component of the dish. 305 00:13:28,508 --> 00:13:30,775 The cauliflower got a nice texture to it, 306 00:13:30,777 --> 00:13:34,612 but a little bit of the crunch and the smoke as well. 307 00:13:34,614 --> 00:13:39,150 It takes a bold man to come into Fire Masters' arena and make us a tartare. 308 00:13:39,219 --> 00:13:43,054 And surprisingly, you still got a lot of char and smoke on this plate. 309 00:13:43,123 --> 00:13:47,559 The problem for me is that the tartare itself is just all over the place. 310 00:13:47,627 --> 00:13:50,895 You have some pieces that are like it's supposed to be presented raw. 311 00:13:50,897 --> 00:13:52,931 And then once you get to the middle, 312 00:13:52,933 --> 00:13:55,800 there are some pieces that have been gently cooked. 313 00:13:55,802 --> 00:13:58,236 The tartare wasn't exactly where I wanted it to be, 314 00:13:58,305 --> 00:14:00,605 but I feel like I know what I'm doing in that arena 315 00:14:00,607 --> 00:14:02,207 and I'm ready to go all the way. 316 00:14:06,713 --> 00:14:08,813 Judges, the Wildfire Round is complete. 317 00:14:08,815 --> 00:14:11,049 Let's take a look at Chef Robert's rainbow trout dish. 318 00:14:11,117 --> 00:14:12,583 What did you think? 319 00:14:12,585 --> 00:14:15,019 I think, conceptually, Chef Robert had a very successful dish. 320 00:14:15,021 --> 00:14:16,554 It all made sense on the plate. 321 00:14:16,623 --> 00:14:19,691 I think Chef Robert's biggest issue was time management. 322 00:14:19,693 --> 00:14:25,063 I agree. For his fish, the Fire Masters' arena definitely tripped him up. 323 00:14:25,065 --> 00:14:27,932 Connie, let's talk about Chef Merry and her filet mignon dish. 324 00:14:27,934 --> 00:14:30,501 [Connie] I liked where Chef Merry was going with her dish. 325 00:14:30,503 --> 00:14:31,803 I love salsa verde. 326 00:14:31,805 --> 00:14:33,805 It's one of my favorite sauces. 327 00:14:33,807 --> 00:14:36,708 There were a lot of issues with the doneness of the filet mignon. 328 00:14:36,710 --> 00:14:39,711 I had a piece that went from blue to well done. 329 00:14:41,448 --> 00:14:45,116 Roger, let's take a look at Chef Tyson and his tartare dish. 330 00:14:45,118 --> 00:14:46,918 Yeah. So Chef Tyson did, you know, 331 00:14:46,920 --> 00:14:49,921 a little bit of a controversial dish inside of the Fire Masters' arena. 332 00:14:49,923 --> 00:14:51,055 [Connie] Mmm-hmm. 333 00:14:51,057 --> 00:14:52,790 The smoke flavor that he was able to achieve 334 00:14:52,792 --> 00:14:54,525 in that tartare was phenomenal. 335 00:14:54,527 --> 00:14:57,629 I thought that maybe if Chef Tyson had cold-smoked the whole tenderloin, 336 00:14:57,631 --> 00:15:00,064 we wouldn't have had so much unevenness. 337 00:15:00,133 --> 00:15:03,034 We've had a very interesting first Wildfire Round. 338 00:15:03,136 --> 00:15:04,702 Have you made your decision? 339 00:15:04,704 --> 00:15:06,104 -[Connie] Yes. -Yes. 340 00:15:06,106 --> 00:15:07,505 Let's call the chefs back in. 341 00:15:14,114 --> 00:15:16,748 Chefs, in this first Wildfire Round, 342 00:15:16,816 --> 00:15:21,219 you were asked to prepare a dish that highlights your personal style of cooking. 343 00:15:21,221 --> 00:15:24,923 Judges, whose signature dish was the best in this round? 344 00:15:24,925 --> 00:15:27,325 The chef with the best dish is... 345 00:15:30,730 --> 00:15:32,230 Chef Tyson. 346 00:15:33,233 --> 00:15:34,632 -[applause] -Awesome! 347 00:15:34,701 --> 00:15:36,501 -Thank you, chefs. Thank you. -[Merry] Way to go. 348 00:15:36,503 --> 00:15:38,503 Congratulations, Chef Tyson, 349 00:15:38,505 --> 00:15:41,306 you will have an advantage heading into the next round. 350 00:15:41,308 --> 00:15:43,508 -Thank you. Awesome. -[Roger] Well done. 351 00:15:43,510 --> 00:15:46,945 Judges, it's down to Chef Merry and Chef Robert. 352 00:15:47,046 --> 00:15:48,846 Who will you be sending home? 353 00:15:48,948 --> 00:15:52,016 The chef who'll be going home is... 354 00:16:00,026 --> 00:16:03,528 Judges, it's down to Chef Robert with his grilled rainbow trout 355 00:16:03,530 --> 00:16:09,400 and Saskatoon berry sauce and Chef Merry with her smoked filet mignon and salsa verde. 356 00:16:09,402 --> 00:16:11,402 Who will you be sending home? 357 00:16:11,404 --> 00:16:14,205 The chef who will be going home is... 358 00:16:17,143 --> 00:16:18,776 Chef Robert. 359 00:16:19,946 --> 00:16:23,414 Chef Robert, I'm sorry to say you've been eliminated from the competition. 360 00:16:23,416 --> 00:16:26,050 It's time for you to leave the Fire Masters' arena. 361 00:16:26,052 --> 00:16:28,052 Thank you guys so much. I appreciate it. 362 00:16:28,054 --> 00:16:29,220 Appreciate the opportunity. 363 00:16:29,322 --> 00:16:31,389 -Good luck, guys. -[Merry] Thanks. 364 00:16:31,391 --> 00:16:32,523 [Robert] I had a lot of fun 365 00:16:32,525 --> 00:16:35,960 but I learned that 30 minutes goes by really fast. 366 00:16:40,300 --> 00:16:43,234 Chefs, welcome to the Crossfire Round. 367 00:16:43,303 --> 00:16:46,504 Please welcome Montana's executive chef Jen Hennings. 368 00:16:46,506 --> 00:16:48,306 -Hi, chefs. -Hi. Hello. 369 00:16:48,308 --> 00:16:52,210 At Montana's there's nothing that we love more than smoking, grilling, 370 00:16:52,212 --> 00:16:54,045 and some great barbecue. 371 00:16:54,047 --> 00:16:55,446 [Dylan] For your next challenge, 372 00:16:55,548 --> 00:16:59,217 you will go head-to-head to create your take on a classic dish. 373 00:16:59,219 --> 00:17:00,318 Uh-oh. 374 00:17:00,320 --> 00:17:02,820 It's time for... 375 00:17:02,822 --> 00:17:05,089 Battle of the Burger. 376 00:17:05,091 --> 00:17:06,824 -Woo-hoo! -Awesome! 377 00:17:06,826 --> 00:17:09,293 Chef Tyson, because you won the first round, 378 00:17:09,295 --> 00:17:10,661 you have the advantage. 379 00:17:10,763 --> 00:17:12,930 So you get to choose your ingredient first. 380 00:17:12,932 --> 00:17:15,800 Chef Tyson, which do you choose to cook with, 381 00:17:15,802 --> 00:17:18,302 ground beef or ground bison? 382 00:17:18,304 --> 00:17:22,740 I'm from Alberta and there's bison everywhere and I know how to cook bison. 383 00:17:22,809 --> 00:17:24,742 Think I'm gonna go with the ground bison. 384 00:17:24,811 --> 00:17:25,943 -Nice. -Hmm. 385 00:17:25,945 --> 00:17:27,412 Which means, Chef Merry, 386 00:17:27,414 --> 00:17:29,113 you'll be cooking with ground beef. 387 00:17:29,115 --> 00:17:30,782 Happy to do that. 388 00:17:30,850 --> 00:17:34,952 The chef that serves up the best burger will have their dish used as inspiration 389 00:17:34,954 --> 00:17:37,321 for a special Montana's menu item. 390 00:17:37,323 --> 00:17:38,689 -Oh, my goodness! -Awesome. 391 00:17:38,691 --> 00:17:40,525 -That's cool. -Yeah. 392 00:17:40,527 --> 00:17:41,959 Thank you very much, Chef Jen. 393 00:17:42,028 --> 00:17:43,327 Thanks, Dylan. Good luck, chefs. 394 00:17:43,329 --> 00:17:44,462 -Thank you. -Thank you. 395 00:17:44,531 --> 00:17:45,897 Chefs, are you ready? 396 00:17:45,899 --> 00:17:47,464 -Yes! -Let's go! 397 00:17:47,466 --> 00:17:53,738 You've got 30 minutes back on the clock, and your time starts... now! 398 00:17:53,840 --> 00:17:55,506 -[Connie] Come on, chef! -[Eddie] Let's go! 399 00:17:55,508 --> 00:17:58,409 [applause] 400 00:17:58,411 --> 00:18:04,415 The idea of me making a recipe that ends up at a restaurant is so cool. 401 00:18:04,417 --> 00:18:09,153 I am making some Hawaiian burgers today with some grilled pineapple. 402 00:18:09,222 --> 00:18:12,757 I love the flavor of a really good ground beef. 403 00:18:12,826 --> 00:18:14,291 Because we're going Hawaiian 404 00:18:14,327 --> 00:18:16,527 I'm gonna go with a little bit of soy sau in it, 405 00:18:16,529 --> 00:18:18,529 some garlic and some fresh ginger, 406 00:18:18,531 --> 00:18:19,931 salt and pepper. That's it. 407 00:18:20,633 --> 00:18:23,301 I like big old burgers, fat meat. 408 00:18:23,303 --> 00:18:25,036 I want to taste it all. 409 00:18:25,038 --> 00:18:27,438 I grab some cherry wood and toss it on 410 00:18:27,507 --> 00:18:29,106 in on top of the coals. 411 00:18:29,108 --> 00:18:34,312 The cherry sweetness is what I'm aiming for for the beef burger itself. 412 00:18:35,248 --> 00:18:37,815 That's... this will do. I want to it here. 413 00:18:39,452 --> 00:18:41,419 [indistinct] 414 00:18:41,421 --> 00:18:42,854 [Tyson] I do love burgers. 415 00:18:42,955 --> 00:18:44,622 I have five of them on my menu. 416 00:18:44,624 --> 00:18:46,390 This is my wheelhouse. 417 00:18:46,392 --> 00:18:50,628 I'm making a bison burger with smoked mushrooms and charred carrot fries. 418 00:18:50,630 --> 00:18:53,331 I'm adding walnut wood chip to get that nice, 419 00:18:53,333 --> 00:18:55,533 nutty smoke going into my mushrooms. 420 00:18:57,904 --> 00:19:00,605 Well, judges the Crossfire Round is underway 421 00:19:00,607 --> 00:19:02,440 and it's Battle of the Burgers. 422 00:19:02,509 --> 00:19:04,609 Montana's loves them, we love them. 423 00:19:04,611 --> 00:19:07,211 What do these chefs need to do to nail this round? 424 00:19:07,213 --> 00:19:09,447 Bison compared to beef, it's lighter, 425 00:19:09,549 --> 00:19:12,049 it's sweeter and a lot leaner than beef. 426 00:19:12,051 --> 00:19:16,053 So the challenge here for Chef Tyson is not to dry out his burger. 427 00:19:16,055 --> 00:19:18,556 [Eddie] Ground beef already has so much flavor inside of it. 428 00:19:18,625 --> 00:19:20,591 It's really hard to mess with that. 429 00:19:20,593 --> 00:19:23,961 I feel like you can really let it shine by a accompanying with really good condiments 430 00:19:24,063 --> 00:19:25,830 and cheese melting all over the place. 431 00:19:25,832 --> 00:19:28,232 Just a good, solid grilled burger. 432 00:19:30,203 --> 00:19:32,336 I'm gonna slice the pineapple super thin 433 00:19:32,405 --> 00:19:34,505 because I want it to soften and char, 434 00:19:34,507 --> 00:19:38,109 but I want it to get done really quick. 435 00:19:38,111 --> 00:19:42,813 One trick I like to do with my pickled onions is to char the onions first, 436 00:19:42,815 --> 00:19:45,650 so I'm gonna go ahead and put it on live fire. 437 00:19:45,718 --> 00:19:48,819 Next, I put the cabbage on a very hot grill. 438 00:19:48,821 --> 00:19:51,522 Cabbage can handle a heavy char. 439 00:19:55,828 --> 00:19:57,762 I'm making a blueberry jelly. 440 00:19:57,830 --> 00:19:59,864 That's gonna really help complement the bison burger. 441 00:19:59,966 --> 00:20:03,434 Some red wine, sugar, lemon. That's it. 442 00:20:03,503 --> 00:20:05,536 Bison is a little leaner. It's a little gamier. 443 00:20:05,605 --> 00:20:08,739 So giving it a nice sweet aroma with the blueberries. 444 00:20:08,808 --> 00:20:11,409 Hoping to send the judges right back to Alberta, 445 00:20:11,411 --> 00:20:14,912 where rising aroma and we got berries everywhere. 446 00:20:14,914 --> 00:20:16,914 It's fun cooking something from my own backyard. 447 00:20:18,818 --> 00:20:21,519 This isn't Cast Iron Wars, it's Fire Masters. 448 00:20:21,521 --> 00:20:23,654 So I put my burger right on that grill. 449 00:20:25,058 --> 00:20:26,691 My roasted garlic is looking good, 450 00:20:26,693 --> 00:20:27,959 so I'm gonna take it off the heat, 451 00:20:28,027 --> 00:20:29,760 chop it up and throw it into my mouth. 452 00:20:32,065 --> 00:20:33,631 It's coming on really nice. 453 00:20:33,633 --> 00:20:35,433 Time for the burgers to get off the grill. 454 00:20:35,501 --> 00:20:38,236 And it's time to make my Maui mustard. 455 00:20:38,304 --> 00:20:39,937 It's mayonnaise, mustard, 456 00:20:40,039 --> 00:20:44,508 fresh ginger and some garlic and some salt. 457 00:20:44,510 --> 00:20:47,011 -Chefs, you've got five minutes left. This is it. -[applause] 458 00:20:47,013 --> 00:20:49,247 -[Eddie] Let's go, chefs! -[Connie] Come on, chefs. You can do it. 459 00:20:49,348 --> 00:20:50,815 For my charred cabbage slaw, 460 00:20:50,817 --> 00:20:54,652 I need some cilantro and mangos and green onion, 461 00:20:54,721 --> 00:20:56,053 and that'll be fun. 462 00:20:58,224 --> 00:21:00,258 There we go. That's the color. 463 00:21:00,326 --> 00:21:03,361 So I'm bringing the mushrooms and the Gruyere to the grill. 464 00:21:03,396 --> 00:21:04,928 Mushrooms are messy, 465 00:21:04,930 --> 00:21:07,698 so I lock those in on top of the patty with the cheese. 466 00:21:07,700 --> 00:21:10,368 Next thing I want to do is I want to take my garlic aioli, 467 00:21:10,370 --> 00:21:12,937 brush my buns, and get them onto the grill 468 00:21:13,006 --> 00:21:15,506 I really want to get that fat flavor soaked into the bun. 469 00:21:20,146 --> 00:21:23,648 One hot grill. I got to build the burgers. 470 00:21:23,716 --> 00:21:26,050 I slather on the Maui mustard. 471 00:21:26,119 --> 00:21:28,352 Next I put on my burger with cheese, 472 00:21:28,454 --> 00:21:31,522 then the pineapple steak and the onions. 473 00:21:31,524 --> 00:21:33,224 You can do it, Grandma. 474 00:21:33,960 --> 00:21:36,527 Uh, there we go. 475 00:21:36,529 --> 00:21:38,529 So I'm starting to build my bison burger. 476 00:21:38,531 --> 00:21:41,499 I throw on some of the beautiful peppered arugula. 477 00:21:41,501 --> 00:21:44,502 Throw on my sweet blueberry jelly. 478 00:21:44,504 --> 00:21:47,305 I then throw on my beautiful bison burge 479 00:21:47,307 --> 00:21:50,841 with those amazing smoked mushrooms and Gruyere cheese. 480 00:21:52,111 --> 00:21:53,711 Uh, aye, aye, aye, aye, aye. 481 00:21:54,814 --> 00:22:01,152 [Dylan and judges] Ten, nine, eight, seven, six, five, 482 00:22:01,220 --> 00:22:05,089 four, three, two, one. 483 00:22:05,091 --> 00:22:06,424 Time's up, chefs! 484 00:22:06,426 --> 00:22:07,825 [Connie] Good job, chefs. 485 00:22:07,827 --> 00:22:09,827 [applause] 486 00:22:11,130 --> 00:22:12,530 [sighs] 487 00:22:12,532 --> 00:22:15,299 [Merry] This burger, well, my golly it looks pretty. 488 00:22:15,301 --> 00:22:16,734 I like pretty burgers. 489 00:22:16,803 --> 00:22:19,904 I think this burger might just please the judges. 490 00:22:19,906 --> 00:22:21,072 [sighs] 491 00:22:21,074 --> 00:22:23,541 It's fantastic-looking burger. I'm super proud of it. 492 00:22:23,609 --> 00:22:24,909 And the judges are gonna love it. 493 00:22:24,911 --> 00:22:26,310 I know I have the winning dish. 494 00:22:35,221 --> 00:22:36,253 Chef Tyson, 495 00:22:36,322 --> 00:22:38,255 please tell us about your bison burger. 496 00:22:38,324 --> 00:22:41,859 [Tyson] I made bison burger with smoked mushrooms and charred carrot fries. 497 00:22:50,737 --> 00:22:51,902 Tyson, I got to tell you, 498 00:22:51,904 --> 00:22:54,238 this burger has some wonderful elements to it. 499 00:22:54,307 --> 00:22:58,843 Pairing it with that blueberry really just highlights that sweetness that the bison has. 500 00:22:58,911 --> 00:23:00,044 My biggest issue, though, 501 00:23:00,146 --> 00:23:02,780 is that you put the arugula and the onions 502 00:23:02,782 --> 00:23:06,717 and then you sauced it and that bottom bun is just extremely soggy. 503 00:23:07,954 --> 00:23:09,520 Chef Tyson, you know, like Eddie said, 504 00:23:09,522 --> 00:23:11,622 there's a couple of construction issues. 505 00:23:11,624 --> 00:23:13,357 My burger was falling apart. 506 00:23:13,426 --> 00:23:15,192 You want that burger to be able to hold up 507 00:23:15,194 --> 00:23:17,128 and the bottom bun got really soggy. 508 00:23:17,130 --> 00:23:19,730 But you've cooked this patty perfectly. 509 00:23:19,732 --> 00:23:22,299 Still nice and juicy and tender. 510 00:23:22,301 --> 00:23:24,502 Perfect cook on the bison. 511 00:23:24,504 --> 00:23:26,103 -Thank you very much, chef. -Thank you. 512 00:23:26,105 --> 00:23:27,938 -Thank you, chefs. -[Connie] Thank you, chef. Good job. 513 00:23:27,940 --> 00:23:31,041 [Tyson] There's so many amazing flavors that I developed into this burger 514 00:23:31,110 --> 00:23:33,711 I don't think a soggy bun is gonna send me home. 515 00:23:37,917 --> 00:23:41,051 Chef Merry, please tell us about your burger using ground beef. 516 00:23:41,053 --> 00:23:45,956 [Merry] I made a Hawaiian-style beef burge with charred cabbage slaw. 517 00:23:45,958 --> 00:23:47,324 -[Connie] Mmm... -[Eddie] Mmm. 518 00:23:50,963 --> 00:23:52,830 [Merry] Is that the temperature you were looking for? 519 00:23:52,832 --> 00:23:54,265 -Mmm-hmm. Pink. -Mmm-hmm. 520 00:23:56,035 --> 00:23:59,503 Well, Chef Merry, you've got a really nicely seasoned patty. 521 00:23:59,505 --> 00:24:01,605 I loved your Maui mustard. 522 00:24:01,607 --> 00:24:02,807 I think I'm gonna steal that. 523 00:24:02,809 --> 00:24:04,375 -[laughs] -That's good. That makes it, right? 524 00:24:04,377 --> 00:24:06,109 I loved it. Yeah. 525 00:24:06,111 --> 00:24:09,647 The only thing I have to say is I think my burger was a little bit underdone. 526 00:24:09,715 --> 00:24:13,551 My patty was just slightly thicker than my colleagues. 527 00:24:13,619 --> 00:24:16,720 Chef Merry, this burger is good. 528 00:24:16,722 --> 00:24:19,256 The cherry smoke has very mild, sweet notes to it, 529 00:24:19,325 --> 00:24:22,026 and it really works with everything that you have inside of the burger. 530 00:24:22,028 --> 00:24:24,128 This is a tasty burger. 531 00:24:24,130 --> 00:24:25,563 -Thank you, chef. -Thank you. 532 00:24:25,631 --> 00:24:27,264 -And thank you, chef. -Thank you. 533 00:24:27,266 --> 00:24:29,166 Let's give the judges a couple of minutes to discuss what they've tasted, 534 00:24:29,202 --> 00:24:31,101 -and we'll call you back when we're ready. -Okay. 535 00:24:31,103 --> 00:24:32,269 [Connie] Thanks, chef. 536 00:24:32,338 --> 00:24:35,139 I would call that a rare burger. For my grandkids, 537 00:24:35,208 --> 00:24:37,808 I might have cooked it a little bit longer. 538 00:24:42,715 --> 00:24:45,549 It was the Battle of the Burger in this Crossfire Round. 539 00:24:45,618 --> 00:24:47,618 One of our chefs is working with ground beef, 540 00:24:47,620 --> 00:24:48,919 the other with ground bison 541 00:24:48,921 --> 00:24:49,954 How did they do? 542 00:24:50,022 --> 00:24:51,322 You know, I think, Chef Tyson, 543 00:24:51,324 --> 00:24:52,623 his burger was very cohesive. 544 00:24:52,625 --> 00:24:54,758 Everything made sense on his plate. 545 00:24:54,827 --> 00:24:56,126 I completely agree, Eddie. 546 00:24:56,128 --> 00:25:00,731 Chef Tyson really understands classic flavor profiles. 547 00:25:00,733 --> 00:25:04,301 If he had just amped up that seasoning just a bit, 548 00:25:04,303 --> 00:25:05,603 -he would have nailed it. -Yeah. 549 00:25:05,605 --> 00:25:07,238 I'm with you on seasoning 100%. 550 00:25:07,339 --> 00:25:09,607 But, you know, he also had technical issues. 551 00:25:09,609 --> 00:25:11,308 -The bun was falling apart. -Yeah. 552 00:25:11,310 --> 00:25:12,443 [Roger] It was breaking apart. 553 00:25:12,545 --> 00:25:14,345 -There's too much soggy stuf -[Connie] Hmm. 554 00:25:14,446 --> 00:25:15,813 Connie, let's talk about Chef Merry 555 00:25:15,815 --> 00:25:17,481 and her burger using ground beef. 556 00:25:17,483 --> 00:25:20,451 I don't really like pineapple on burgers or pizza, 557 00:25:20,553 --> 00:25:23,220 and she made me fall in love with it. 558 00:25:23,222 --> 00:25:25,556 I loved her Maui mustard. 559 00:25:25,658 --> 00:25:30,728 The only thing was that she didn't cook my burger perfectly. 560 00:25:30,730 --> 00:25:32,863 Who would have thought that a burger with blueberry 561 00:25:32,965 --> 00:25:35,599 and pineapple on it would be such a tough decision? 562 00:25:35,601 --> 00:25:36,700 -[laughs] -I don't know. 563 00:25:36,702 --> 00:25:38,903 -What's going on? -This is so hard. 564 00:25:38,905 --> 00:25:40,304 Gonna be a tough one to call. 565 00:25:40,306 --> 00:25:42,406 But have you made a decision? 566 00:25:42,408 --> 00:25:43,841 -Yeah. -[both] Yes. Yes. 567 00:25:43,943 --> 00:25:45,209 Let's call the chefs back in. 568 00:25:51,217 --> 00:25:53,417 Chefs, in this Crossfire Round, 569 00:25:53,419 --> 00:25:57,354 we asked you to create a burger using either beef or bison. 570 00:25:57,423 --> 00:26:01,025 Chef Tyson, you made the bison burger with charred carrot fries. 571 00:26:01,027 --> 00:26:05,629 And, Chef Merry, you made the Hawaiian-style beef burger with charred cabbage slaw. 572 00:26:05,631 --> 00:26:07,698 The winner of this round will walk away 573 00:26:07,700 --> 00:26:10,935 with a Napoleon portable gri and move on to the third 574 00:26:11,036 --> 00:26:15,673 and final round to face off against one of our Fire Masters' judges. 575 00:26:15,708 --> 00:26:19,577 Judges, please tell us who will be moving on to the final round? 576 00:26:19,579 --> 00:26:23,514 The chef who will be moving on to the final round is... 577 00:26:24,951 --> 00:26:26,116 Chef... 578 00:26:28,454 --> 00:26:31,055 -Merry. -[applause] 579 00:26:31,156 --> 00:26:32,256 -[Tyson] Good job. -Oh, my! 580 00:26:32,358 --> 00:26:34,758 I am so happy and shocked. 581 00:26:35,161 --> 00:26:36,327 Look at you. 582 00:26:38,130 --> 00:26:39,997 Congratulations, Chef Merry. 583 00:26:39,999 --> 00:26:41,799 You've won yourself a portable grill 584 00:26:41,801 --> 00:26:43,801 and you're moving on to the final round. 585 00:26:43,803 --> 00:26:44,902 -[applause] -Wow! 586 00:26:44,904 --> 00:26:46,303 Chef Tyson, unfortunately, 587 00:26:46,305 --> 00:26:47,938 you've been eliminated from the competition. 588 00:26:47,940 --> 00:26:50,107 It's time to leave the Fire Masters' arena. 589 00:26:50,109 --> 00:26:51,842 -Thank you, chefs. Thank you. -All the best to you. 590 00:26:51,911 --> 00:26:53,410 Good luck. 591 00:26:53,412 --> 00:26:54,845 [Tyson] I had fun out here. 592 00:26:54,947 --> 00:26:56,947 Got to see what it was like in the arena, 593 00:26:57,049 --> 00:26:58,515 and I gave it my all. 594 00:26:59,986 --> 00:27:02,453 Chef Merry, in the first two rounds, 595 00:27:02,554 --> 00:27:05,422 you showed the judges that you sure can take the heat, 596 00:27:05,424 --> 00:27:07,725 but now it's time for the ultimate test. 597 00:27:08,227 --> 00:27:09,759 In this final round, 598 00:27:09,829 --> 00:27:14,064 you'll be going head-to-head against one of our Fire Masters' judges. 599 00:27:14,166 --> 00:27:17,001 And the judge you'll be facing off against is... 600 00:27:18,237 --> 00:27:19,303 Chef Roger Mooking. 601 00:27:19,305 --> 00:27:20,904 -[Connie] All right! -[Eddie] Let's go, chef! 602 00:27:20,906 --> 00:27:22,740 -Yeah, yeah, yeah! -[Connie] You got this, Roger. 603 00:27:22,841 --> 00:27:24,041 [Roger] Let's do it. Let's do it. 604 00:27:25,811 --> 00:27:27,711 Oh, yeah! 605 00:27:27,713 --> 00:27:29,246 You ready for me, Merry? 606 00:27:29,314 --> 00:27:32,783 Listen up, Chef Roger, you're not taking me down. 607 00:27:32,785 --> 00:27:36,320 I'm gonna take you down just because of that sass. 608 00:27:36,322 --> 00:27:38,122 You don't sass Grilling Grandma. 609 00:27:38,124 --> 00:27:39,657 [laughs] 610 00:27:39,659 --> 00:27:44,628 Chef Merry, Chef Roger, you're about to face off in the Feast of Fire. 611 00:27:47,400 --> 00:27:49,400 Chefs, in this final round, 612 00:27:49,402 --> 00:27:53,303 you must create a family-style feast inspired by the theme... 613 00:27:55,408 --> 00:27:56,907 Lean & Mean. 614 00:27:56,909 --> 00:27:58,409 -I like it. -[applause] 615 00:27:58,411 --> 00:28:00,044 I like Lean & Mean. 616 00:28:00,046 --> 00:28:05,149 It's time to take on the tastiest lean cuts and delicious healthy sides. 617 00:28:05,250 --> 00:28:08,552 Give us a feast that trims fat but not flavor. 618 00:28:08,621 --> 00:28:09,887 Hmm. 619 00:28:09,889 --> 00:28:11,922 The stakes have never been higher, 620 00:28:11,924 --> 00:28:15,526 so you'll each have a sous-chef to help you create your feasts. 621 00:28:15,528 --> 00:28:17,728 These feasts will be tasted blind, 622 00:28:17,730 --> 00:28:20,130 which means none of us will be here to watch you cook. 623 00:28:20,733 --> 00:28:22,299 However, when we do return, 624 00:28:22,301 --> 00:28:25,836 I'll be taking Chef Roger's seat at the judges' table. 625 00:28:25,938 --> 00:28:27,838 But, chefs, before you get started, 626 00:28:27,940 --> 00:28:29,707 I've got a hot twist for you. 627 00:28:29,709 --> 00:28:32,309 Next to the fire pit there are two stands. 628 00:28:32,311 --> 00:28:37,414 Choose a stand and light it up to reveal an ingredient you must use in your feast. 629 00:28:37,416 --> 00:28:39,349 Chefs, are you ready? 630 00:28:39,451 --> 00:28:40,651 -Yes! -Yes, yes! 631 00:28:40,753 --> 00:28:43,420 You've got 45 minutes on the clock, 632 00:28:43,422 --> 00:28:45,622 and your time starts... 633 00:28:46,125 --> 00:28:47,524 Now. 634 00:28:48,427 --> 00:28:49,793 Lean & Mean. 635 00:28:49,795 --> 00:28:51,762 Yeah. Nobody told me I was gonna be today's inspiration. 636 00:28:51,864 --> 00:28:52,963 [laughter] 637 00:28:55,301 --> 00:28:57,134 Buffalo tenderloin. 638 00:28:58,404 --> 00:28:59,803 [Roger] Mahi-mahi. 639 00:29:01,006 --> 00:29:03,407 [Merry] I don't know anythin about buffalo tenderloin, 640 00:29:03,409 --> 00:29:05,709 but I do make a lot of lamb loins, 641 00:29:05,711 --> 00:29:06,777 which is similar. 642 00:29:06,779 --> 00:29:08,612 And roasted tomato. 643 00:29:08,614 --> 00:29:12,316 Now what I have to prove is that I'm Grilling Grandma 644 00:29:12,318 --> 00:29:15,052 and I can bring i all the way home 645 00:29:15,087 --> 00:29:16,687 For my main dish, 646 00:29:16,689 --> 00:29:20,357 I'm making smoked buffalo tenderloin with smoked mushroom sauce. 647 00:29:20,426 --> 00:29:23,627 And for a side, roasted tomatoes with herb oil, 648 00:29:23,629 --> 00:29:25,129 and for my second side, 649 00:29:25,131 --> 00:29:27,297 charred broccoli with Romanesco. And for dessert, 650 00:29:27,299 --> 00:29:31,935 spiced apple and pear skillet with maple yogurt. 651 00:29:32,037 --> 00:29:35,606 At Christmas time, I love to make apple and pear crumbles. 652 00:29:35,608 --> 00:29:39,109 So I'm gonna use cinnamon nutmeg applesauce. Nutmeg. 653 00:29:39,111 --> 00:29:40,911 I'm gonna pop these little apple 654 00:29:40,913 --> 00:29:42,946 and pear skillets right up on top. 655 00:29:43,015 --> 00:29:46,216 Well, let them sit there maybe about 20 minutes I think will do. 656 00:29:48,821 --> 00:29:50,554 -[Roger] All right. You ready? -[sous-chef 1] Yes. 657 00:29:50,623 --> 00:29:51,988 [Roger] Gotta cook with mahi-mahi. 658 00:29:52,057 --> 00:29:54,324 So that's a good start of this Lean & Mean challenge, right? 659 00:29:54,326 --> 00:29:57,961 For my main, I'm making grilled flank ste and smoky tomato salsa. 660 00:29:58,030 --> 00:29:59,730 For one of my sides, 661 00:29:59,732 --> 00:30:02,800 I'm making coal-kissed mahi-mahi crudo with apples citrus water. 662 00:30:02,802 --> 00:30:05,736 My other side is grilled cucumber salad with cumin spice crunch. 663 00:30:05,805 --> 00:30:08,105 And the dessert, smoked banana coffee cake. 664 00:30:08,107 --> 00:30:10,307 I'm gonna marinate it a little bit. 665 00:30:10,309 --> 00:30:12,042 So first, I'm starting with the flank steak. 666 00:30:12,111 --> 00:30:14,044 Toss it in the bowl with some black pepper, 667 00:30:14,046 --> 00:30:16,346 some dried parsley, some dried oregano. 668 00:30:16,448 --> 00:30:20,117 Let it marinate for a good 20 minutes before I put it on the grill. 669 00:30:20,119 --> 00:30:21,518 And then we're off to the races. 670 00:30:21,520 --> 00:30:22,819 Yeah, go. 671 00:30:22,821 --> 00:30:24,321 Grilled cucumber, yeah, it's the thing, you know, 672 00:30:24,323 --> 00:30:27,925 like there's smashed cucumber salads in many parts of the world. 673 00:30:27,927 --> 00:30:31,628 So it's a play on that, but also grilled. 674 00:30:31,630 --> 00:30:34,231 [Dylan] My friends, the Feast of Fire is upon us again. 675 00:30:34,233 --> 00:30:36,600 And tonight, we're having a Lean & Mean feast. 676 00:30:36,602 --> 00:30:38,402 This gives these chefs opportunity to show 677 00:30:38,404 --> 00:30:40,103 that healthy isn't really bad. 678 00:30:40,105 --> 00:30:42,739 You could add tons of flavor by doing things like charring, 679 00:30:42,808 --> 00:30:44,708 searing, acid, vinegar. 680 00:30:44,710 --> 00:30:45,809 [Connie] Yeah, I agree. 681 00:30:45,811 --> 00:30:47,511 But it's gonna be very challenging 682 00:30:47,513 --> 00:30:50,547 for these chefs to create a dessert without any fat. 683 00:30:50,649 --> 00:30:52,616 [Dylan] These chefs are gonn have to get really creative 684 00:30:52,618 --> 00:30:53,951 and think outside the box in ways 685 00:30:53,986 --> 00:30:55,919 to bring big flavor to our table. 686 00:30:55,921 --> 00:30:57,888 Yeah, that's called a healthy imagination. 687 00:30:57,890 --> 00:31:00,257 [laughter] 688 00:31:00,359 --> 00:31:04,628 The Fire Master arena has challenged me with a buffalo tenderloin. 689 00:31:04,630 --> 00:31:06,363 I've never used it before. 690 00:31:06,398 --> 00:31:09,600 I always loved smoked paprika and garlic together. 691 00:31:09,602 --> 00:31:12,803 Lots of salt. And some black pepper, too. 692 00:31:12,805 --> 00:31:15,639 I want to super sear and then I want to go smoke it. 693 00:31:16,108 --> 00:31:18,041 Hot, baby. 694 00:31:18,043 --> 00:31:20,010 Now I want to smoke some mushrooms. 695 00:31:20,012 --> 00:31:22,246 I have some hickory chips in there going. 696 00:31:22,281 --> 00:31:24,014 It's gonna be really tasty. 697 00:31:25,217 --> 00:31:27,117 With my mahi-mahi, I'm doing crudo. 698 00:31:27,119 --> 00:31:29,052 Crudo is a raw fish preparation, 699 00:31:29,121 --> 00:31:31,121 usually in some kind of sauc 700 00:31:31,123 --> 00:31:33,257 -Just juice it one after the other. -[sous-chef 1] Yes, chef. 701 00:31:33,358 --> 00:31:35,525 So we're gonna start working on the apple citrus water. 702 00:31:35,527 --> 00:31:37,127 We take a green apple. 703 00:31:37,129 --> 00:31:38,829 We take a few cucumbers. 704 00:31:38,831 --> 00:31:43,333 We take some orange juice for the citrus, and we juice them. 705 00:31:43,335 --> 00:31:44,935 I want you to put a jalapeno in there. 706 00:31:45,004 --> 00:31:46,803 [sous-chef 1] Yes, chef. 707 00:31:46,805 --> 00:31:50,540 [Merry] Charred broccoli, one of my favorites. 708 00:31:50,609 --> 00:31:53,243 I have a certain technique I love to do with charred broccoli, 709 00:31:53,345 --> 00:31:55,045 and that is to blanch it first. 710 00:31:55,047 --> 00:31:57,948 Why do that is that it makes it bright, bright green. 711 00:31:58,050 --> 00:32:01,318 Then you can toss in oil and then toss on to open fire. 712 00:32:04,957 --> 00:32:07,324 Time to start on the smoked banana coffee cake. 713 00:32:07,326 --> 00:32:10,127 There's flour, sugar, eggs. 714 00:32:10,129 --> 00:32:11,494 Where'd that rum go? 715 00:32:11,530 --> 00:32:14,698 Rum instead of vanilla extract, and I beat it together. 716 00:32:14,700 --> 00:32:16,800 I've got to figure out a wa to cook these cakes 717 00:32:16,802 --> 00:32:18,602 so that they don't burn on the bottom, 718 00:32:18,604 --> 00:32:20,938 but they cook all the way through nice and tender. 719 00:32:21,006 --> 00:32:23,941 So I ask the sous-chef to get me a couple of round 720 00:32:23,943 --> 00:32:26,843 flat cast iron rondeaus and wood chips. 721 00:32:26,912 --> 00:32:29,112 Lots of wood chips. 722 00:32:29,114 --> 00:32:31,581 Yep. Yep. 723 00:32:31,583 --> 00:32:37,054 Over time, those woodchips are going to start to catch on fire inside of there 724 00:32:37,056 --> 00:32:39,256 and create a smoky oven environment. 725 00:32:39,325 --> 00:32:41,024 I basically made a Dutch ove 726 00:32:41,026 --> 00:32:44,361 It's a very classic old-scho cooking technique. 727 00:32:46,966 --> 00:32:48,632 [sous-chef 2] I can put them directly on the grill. 728 00:32:48,734 --> 00:32:50,033 -Yeah? -[Merry] Yep. 729 00:32:50,035 --> 00:32:52,336 I have some beautiful cherry tomatoes on the wine 730 00:32:52,404 --> 00:32:54,404 and they're all were stunnin on a platter. 731 00:32:54,406 --> 00:32:57,007 It needs a little salt and it needs lemon. 732 00:32:57,009 --> 00:32:59,609 Like, roasted tomatoes, kind of plain, 733 00:32:59,611 --> 00:33:03,447 but go ahead and put on some what I call magical herb oil 734 00:33:03,548 --> 00:33:06,950 and awakens the tomatoes. 735 00:33:07,052 --> 00:33:11,421 I've had my buffalo tenderloin on the grill now for a long time, 736 00:33:11,423 --> 00:33:12,823 so I better go check it. 737 00:33:12,825 --> 00:33:14,324 Ahh. 738 00:33:14,326 --> 00:33:15,525 It's burnt. 739 00:33:15,527 --> 00:33:17,227 Little bit too hot there, Merry. 740 00:33:23,602 --> 00:33:24,701 [groans] 741 00:33:25,204 --> 00:33:26,303 It's burnt. 742 00:33:26,305 --> 00:33:28,038 Little bit too hot there, Merry. 743 00:33:28,040 --> 00:33:30,841 So I put that buffalo tenderloin on a cedar plank 744 00:33:30,942 --> 00:33:32,509 and put it in the charcoal grill 745 00:33:32,511 --> 00:33:34,411 so it doesn't have to char any more, 746 00:33:34,413 --> 00:33:36,313 but it'll be able to get cooked through. 747 00:33:36,315 --> 00:33:37,914 Now be nice to me. 748 00:33:40,386 --> 00:33:42,252 You're gonna go like this and you're gonna go like this. 749 00:33:42,321 --> 00:33:44,654 The grilled cucumbers that are now chopped up, 750 00:33:44,723 --> 00:33:46,156 I'm gonna smash some of them, 751 00:33:46,158 --> 00:33:50,460 then I'm gonna toss them in the dressing of some Cuban fish sauce, 752 00:33:50,562 --> 00:33:52,062 rice wine vinegar. 753 00:33:52,130 --> 00:33:53,330 Where's my tongs? 754 00:33:55,300 --> 00:33:57,801 I'm looking for a big hunk of coal 755 00:33:57,803 --> 00:34:01,805 that I can just use and kiss on the mahi-mahi. 756 00:34:01,807 --> 00:34:03,106 I want it to be very delicat 757 00:34:03,108 --> 00:34:05,042 I don't want to cook the fish all the way through 758 00:34:05,110 --> 00:34:08,512 And you can definitely tast the fire and the smoke. 759 00:34:08,514 --> 00:34:10,013 So my flank steak's been marinating. 760 00:34:10,015 --> 00:34:11,782 I just want to shake off some of the excess oil, 761 00:34:11,784 --> 00:34:13,417 put it on the pit. 762 00:34:13,419 --> 00:34:16,286 So the smoked tomato salsa, we're throwing it into a blender, 763 00:34:16,288 --> 00:34:18,522 adding some olive oil, salt, pepper, 764 00:34:18,524 --> 00:34:21,258 and we're just buzzing till it's nice and chunky smooth. 765 00:34:24,430 --> 00:34:28,999 Put on a little bit of, um, olive oil and then salt them. 766 00:34:29,001 --> 00:34:30,033 Absolutely. 767 00:34:30,102 --> 00:34:31,268 [Merry] The mushroom sauce, 768 00:34:31,270 --> 00:34:34,037 it will have some shallots and some garlic in it. 769 00:34:34,506 --> 00:34:36,039 Oops, broccoli! 770 00:34:36,542 --> 00:34:37,607 Oh, my goodness. 771 00:34:37,609 --> 00:34:40,444 The broccoli. It's super-charred. 772 00:34:40,512 --> 00:34:43,713 This live fire is really a challenge to me today. 773 00:34:43,715 --> 00:34:46,216 Oh, I got a new idea for the charred broccoli. 774 00:34:46,218 --> 00:34:48,752 I never like anything to go to waste. 775 00:34:48,820 --> 00:34:50,520 So I take the charred broccoli, 776 00:34:50,522 --> 00:34:53,290 mix it with salt and pepper and all of a sudden, voila, 777 00:34:53,292 --> 00:34:55,425 charred broccoli seasoning. 778 00:34:57,029 --> 00:35:02,399 I think my charred broccoli could use another element such as Romanesco. 779 00:35:02,401 --> 00:35:05,702 Then there'll be a contrast of flavors and texture. 780 00:35:05,704 --> 00:35:08,705 Don't burn it this time. Don't burn it this time. Don't burn it this time. 781 00:35:10,943 --> 00:35:12,142 [Roger] I take the tomato salsa. 782 00:35:12,244 --> 00:35:14,411 Put it all over the bottom of this white plate. 783 00:35:14,413 --> 00:35:16,713 So when my steak is ready and rested and I slice it, 784 00:35:16,715 --> 00:35:18,014 it's going to sit right on top. 785 00:35:19,952 --> 00:35:21,251 I'm just gonna start plating my crudo 786 00:35:21,320 --> 00:35:23,053 because it's a raw preparation. 787 00:35:23,055 --> 00:35:24,321 It can sit there, it's all good. 788 00:35:26,225 --> 00:35:27,958 Ah, two minutes. 789 00:35:28,026 --> 00:35:29,960 Almost, almost. 790 00:35:30,028 --> 00:35:31,228 Let's get it. 791 00:35:31,230 --> 00:35:32,562 This is gonna be tight. 792 00:35:32,664 --> 00:35:34,831 Okay. How is everything looking? 793 00:35:34,833 --> 00:35:36,299 Yeah. Beautiful. 794 00:35:38,203 --> 00:35:39,736 Come on! 795 00:35:39,838 --> 00:35:41,304 Ahh... 796 00:35:41,306 --> 00:35:42,839 It's time to check on the dessert. 797 00:35:44,443 --> 00:35:46,109 [indistinct shouting] 798 00:35:46,111 --> 00:35:47,744 Beautiful! I couldn't be more happy 799 00:35:47,846 --> 00:35:51,848 because I just see fire and smoke and beautifully cooked cakes. 800 00:35:55,287 --> 00:35:56,720 [Merry] Oh, these are nice. 801 00:35:56,722 --> 00:35:59,089 To sweeten my apple and pear skillet, 802 00:35:59,091 --> 00:36:01,224 I'm going to have some yogurt. 803 00:36:04,129 --> 00:36:07,164 [Roger an Merry] Ten, nine, eight, 804 00:36:07,232 --> 00:36:12,035 seven, six, five, four, 805 00:36:12,137 --> 00:36:15,539 three, two, one. 806 00:36:19,411 --> 00:36:21,177 [sighs] 807 00:36:21,179 --> 00:36:23,813 [Merry] I'm most worried about that temperature of the meat inside. 808 00:36:23,815 --> 00:36:25,715 Is it overcooked, undercooked? 809 00:36:25,717 --> 00:36:26,917 Heck, I don't know. 810 00:36:26,919 --> 00:36:29,719 I haven't made buffalo tenderloin before. 811 00:36:31,056 --> 00:36:33,123 [Roger] I'm looking at my Lean & Mean feast 812 00:36:33,125 --> 00:36:34,624 and I'm feeling pretty good about it. 813 00:36:34,626 --> 00:36:36,626 There's a lot of lean and a lot of mean flavor, 814 00:36:36,628 --> 00:36:38,528 so I'm feeling pretty confident. 815 00:36:40,532 --> 00:36:41,598 Well, my friends, 816 00:36:41,600 --> 00:36:43,934 tonight's feast is Lean & Mean. 817 00:36:44,035 --> 00:36:47,037 This first chef has prepared for us smoked buffalo tenderloin 818 00:36:47,039 --> 00:36:48,805 with smoked mushroom sauce, 819 00:36:48,807 --> 00:36:50,907 roasted tomatoes with herb oil, 820 00:36:50,909 --> 00:36:54,311 charred broccoli and Romanes with charred broccoli salt 821 00:36:54,313 --> 00:36:56,046 and will wrap it all up with spiced apple 822 00:36:56,048 --> 00:36:58,648 and pear skillet with maple yogurt. 823 00:36:58,750 --> 00:37:00,984 This chef had to cook with buffalo tenderloin. 824 00:37:00,986 --> 00:37:03,353 I'll tell you what, just looking at that buffalo tenderloin, 825 00:37:03,422 --> 00:37:04,854 -it is cooked perfectly. -[Dylan] Perfectly. 826 00:37:04,890 --> 00:37:06,122 -[Connie] Beautifully. -[Eddie] Wow! 827 00:37:06,124 --> 00:37:07,824 -[Connie] Amazing. Ooh! -[Eddie] Oh, my God. 828 00:37:07,826 --> 00:37:09,226 Perfectly cooked. 829 00:37:12,264 --> 00:37:14,431 [Eddie] The tenderloin is smoky. 830 00:37:14,433 --> 00:37:16,433 The rub that's on the outside has so much flavor. 831 00:37:16,501 --> 00:37:17,601 Mmm-hmm. 832 00:37:17,603 --> 00:37:19,636 [Connie] And I love the mushroom gravy. 833 00:37:19,705 --> 00:37:22,505 The gravy adds a really fantastic richness to this, 834 00:37:22,507 --> 00:37:25,508 because as we know, buffalo tenderloin is so lean. 835 00:37:25,510 --> 00:37:27,043 [Connie] Mmm-hmm. 836 00:37:27,045 --> 00:37:28,111 I like that broccoli. 837 00:37:28,113 --> 00:37:29,412 -It has nice texture... -[Eddie] Yeah. 838 00:37:29,414 --> 00:37:30,513 ...and great char. 839 00:37:30,515 --> 00:37:32,015 I just wish they put a little bit more 840 00:37:32,017 --> 00:37:34,017 of the charred broccoli salad on top. 841 00:37:34,019 --> 00:37:35,619 It is lacking a little bit of seasoning. 842 00:37:35,621 --> 00:37:36,820 [Connie] Mmm-hmm. 843 00:37:36,822 --> 00:37:39,689 There's some spice somewhere in here. 844 00:37:39,691 --> 00:37:41,257 Mmm-hmm. 845 00:37:41,259 --> 00:37:43,426 -[Connie] The salad is really herbaceous. -[Eddie] Yeah. 846 00:37:43,428 --> 00:37:46,162 It's so acidic, but it's not enough greens to go with it. 847 00:37:46,264 --> 00:37:47,364 I agree. 848 00:37:47,465 --> 00:37:49,032 Let's see what they prepared for us for dessert. 849 00:37:49,034 --> 00:37:50,533 [Eddie] I can't wait. 850 00:37:50,535 --> 00:37:52,402 [Dylan] Our first chef has prepared for us a spiced apple 851 00:37:52,404 --> 00:37:54,504 and pear skillet with maple yogurt. 852 00:37:57,943 --> 00:38:02,112 This is so simple, but it really tastes comforting. 853 00:38:02,114 --> 00:38:03,713 -[Eddie] It's satisfying, right? -[Connie] Yeah. 854 00:38:03,715 --> 00:38:07,217 I feel like this is lacking just a tiny bit on sweetness. 855 00:38:07,219 --> 00:38:11,054 I agree. I think a little drizzle of maple syrup would have been perfect. 856 00:38:11,123 --> 00:38:12,222 Mmm-hmm. 857 00:38:12,224 --> 00:38:13,690 Let's see what the second chef has in store. 858 00:38:13,692 --> 00:38:15,358 -Let's do it. -I can't wait. 859 00:38:17,629 --> 00:38:21,865 Our second feast has landed and this chef has prepared a beautiful feast as well. 860 00:38:21,900 --> 00:38:23,767 [Eddie] Wow! 861 00:38:23,769 --> 00:38:26,803 [Dylan] This chef has prepar for us grilled flank steak with smoked tomato salsa, 862 00:38:26,805 --> 00:38:30,340 coal-kiss mahi-mahi crudo with apple citrus water, 863 00:38:30,442 --> 00:38:32,842 grilled cucumber salad with cumin spiced crunch. 864 00:38:32,944 --> 00:38:35,412 And we'll wrap it up with smoked banana coffee cake. 865 00:38:35,414 --> 00:38:37,514 This chef had to cook with mahi-mahi. 866 00:38:37,516 --> 00:38:40,817 [Eddie] So had to cook with mahi-mahi and we still got some beef. 867 00:38:40,819 --> 00:38:42,052 [Connie] Yeah, that's great. 868 00:38:42,120 --> 00:38:43,519 Mmm. 869 00:38:43,521 --> 00:38:47,190 The mahi crudo is so delicate and really beautifully presented. 870 00:38:47,192 --> 00:38:49,125 I love the citrus apple wate on it. 871 00:38:49,127 --> 00:38:50,727 The only thing that's missing for me 872 00:38:50,729 --> 00:38:52,529 in the crudo is a bump of acidity. 873 00:38:52,531 --> 00:38:53,830 Some acidity and some seasoning. 874 00:38:53,832 --> 00:38:54,998 -[Connie] Mmm-hmm. -[Eddie] Yeah. 875 00:38:55,000 --> 00:38:56,499 You wouldn't think that it would be smoky, 876 00:38:56,501 --> 00:38:58,234 but that's the first thing that I've got. 877 00:38:58,336 --> 00:39:00,704 I'm really enjoying the cucumber salad. 878 00:39:00,706 --> 00:39:03,306 I love the pops of a umami that I'm getting 879 00:39:03,308 --> 00:39:05,542 from the chili and the fish sauce. 880 00:39:05,643 --> 00:39:08,645 I feel like the cucumber salad needs a little bit more seasoning as well. 881 00:39:08,747 --> 00:39:11,514 [Dylan] Just a touch of sal on there and it would be a next level salad. 882 00:39:11,516 --> 00:39:12,615 Mmm-hmm. 883 00:39:12,617 --> 00:39:14,951 The chef nailed the cook on their steak as well. 884 00:39:15,020 --> 00:39:16,920 It's got a nice char around the outside. 885 00:39:16,922 --> 00:39:19,055 It's medium all the way through. 886 00:39:19,057 --> 00:39:20,523 [Eddie] The steak is seared perfectly. 887 00:39:20,525 --> 00:39:22,425 The charred tomato sauce on the bottom, 888 00:39:22,427 --> 00:39:24,094 I get the smokiness, I get the char, 889 00:39:24,096 --> 00:39:27,597 but I'm not getting that pop of flavor that I was anticipating. 890 00:39:27,599 --> 00:39:28,898 Our second dessert is here, 891 00:39:28,900 --> 00:39:32,135 and this chef has prepared a smoked banana coffee cake 892 00:39:32,203 --> 00:39:33,536 [Eddie] Wow! 893 00:39:33,605 --> 00:39:34,804 Ooh, it's definitely smoked. 894 00:39:34,806 --> 00:39:36,606 -[Dylan] Oh, yeah. -Wow. It is so smoky. 895 00:39:38,410 --> 00:39:39,809 Smoke is a little overwhelming. 896 00:39:39,811 --> 00:39:40,910 -Mmm-hmm. -Mmm-hmm. 897 00:39:40,912 --> 00:39:42,312 But the texture of the cake... 898 00:39:42,314 --> 00:39:43,813 -[Connie] It's so moist. -[Eddie] So moist. 899 00:39:43,815 --> 00:39:45,582 [Connie] Mmm-hmm. 900 00:39:45,584 --> 00:39:47,517 [Eddie] Those words usually never come out of my mouth, like, too smoky. 901 00:39:47,519 --> 00:39:48,551 Yeah. 902 00:39:48,653 --> 00:39:50,854 But in this case, this cake is too smoky. 903 00:39:50,922 --> 00:39:52,222 Yeah. 904 00:39:52,224 --> 00:39:55,024 Well, my friends, two great Lean & Mean feasts. 905 00:39:55,026 --> 00:39:56,259 We're gonna have to break these down, 906 00:39:56,361 --> 00:39:58,228 plate-by-plate and see how these chefs did. 907 00:39:58,230 --> 00:39:59,429 Yeah. 908 00:40:01,733 --> 00:40:04,934 Well, judges, two innovative, Lean & Mean feasts. 909 00:40:05,036 --> 00:40:08,004 The first chef prepared for us that smoked buffalo tenderloin, 910 00:40:08,006 --> 00:40:10,740 and the second chef with the grill flank steak. 911 00:40:10,809 --> 00:40:14,944 That buffalo tenderloin was so masterfully prepared. 912 00:40:14,946 --> 00:40:16,446 I feel like I'm gonna be thinking 913 00:40:16,548 --> 00:40:18,548 and dreaming about that tenderloin for days. 914 00:40:18,650 --> 00:40:21,217 I think the second chef was a little bit more creative 915 00:40:21,219 --> 00:40:23,853 with that flank steak dish with the charred tomato sals 916 00:40:23,922 --> 00:40:25,588 Very creative, beautifully plated. 917 00:40:25,590 --> 00:40:27,857 And the second chef also nailed the cook on their flank steak. 918 00:40:27,926 --> 00:40:30,326 Seared on the outside, cooked well inside. 919 00:40:30,328 --> 00:40:32,061 -Just lacked seasoning. -[Connie] Mmm-hmm 920 00:40:32,163 --> 00:40:33,930 Let's take a look at our first set of sides. 921 00:40:33,932 --> 00:40:36,499 The first chef preparing the roasted tomatoes, 922 00:40:36,501 --> 00:40:39,035 the second chef with the mahi-mahi crudo. 923 00:40:39,037 --> 00:40:41,304 Again, the second chef coming with creativity, 924 00:40:41,306 --> 00:40:44,908 mahi-mahi crudo, just flashing it on the charcoal to get that smokiness 925 00:40:44,910 --> 00:40:46,609 inside of it was really creative. 926 00:40:46,611 --> 00:40:48,645 Again, though, seems like a running theme, 927 00:40:48,713 --> 00:40:53,249 just lacking seasoning. Whereas the first chef, very simple dish, 928 00:40:53,351 --> 00:40:54,651 but the first chef nailed it 929 00:40:54,653 --> 00:40:55,718 [Dylan] Nailed it. 930 00:40:55,720 --> 00:40:57,286 Let's move on to our second set of sides. 931 00:40:57,288 --> 00:41:00,056 The first chef doing the charred broccoli and Romanesco. 932 00:41:00,158 --> 00:41:02,459 The second chef with that grilled cucumber salad. 933 00:41:02,527 --> 00:41:04,561 [Connie] I really loved the charred broccoli. 934 00:41:04,629 --> 00:41:07,964 I just thought that it needed a little bump of acid 935 00:41:08,066 --> 00:41:10,300 and a little bit more salt to make it perfect. 936 00:41:10,302 --> 00:41:13,736 I loved the creativity of the second chef's dish. 937 00:41:13,805 --> 00:41:16,206 In fact, I might steal that entire dish. 938 00:41:16,208 --> 00:41:19,342 I loved the char that they developed. 939 00:41:19,411 --> 00:41:21,210 Let's move on to dessert. 940 00:41:21,212 --> 00:41:24,013 The first chef preparing that apple and pear skillet with maple yogurt 941 00:41:24,015 --> 00:41:26,416 and the second chef with the smoked banana coffee cake. 942 00:41:26,418 --> 00:41:29,152 That combination between seems like that tart apple 943 00:41:29,254 --> 00:41:30,720 that really sweet cooked down pear... 944 00:41:30,722 --> 00:41:32,455 -[Dylan] Yeah. -[Eddie] ...was just kind of nostalgi 945 00:41:32,524 --> 00:41:33,690 [Connie] Mmm-hmm. 946 00:41:33,692 --> 00:41:35,391 The only thing that was missing for me in that dessert 947 00:41:35,393 --> 00:41:37,026 was a little bit more sweetness. 948 00:41:37,028 --> 00:41:38,227 Sweetness, yeah. 949 00:41:38,229 --> 00:41:40,830 Just visually looking at the second chef's dessert, 950 00:41:40,832 --> 00:41:42,499 -I'm like, wow, amazed. -[Connie] Mmm-hmm. 951 00:41:42,501 --> 00:41:44,801 [Eddie] Like, first of all, how did you make a cake 952 00:41:44,803 --> 00:41:46,035 and then you smoked it? 953 00:41:46,037 --> 00:41:48,838 But that smoke just was so overpowering 954 00:41:48,907 --> 00:41:51,341 I couldn't go back for another bite. 955 00:41:51,442 --> 00:41:54,410 Two fantastic Lean & Mean feasts from both of these chefs 956 00:41:54,412 --> 00:41:56,746 this evening, and I think we made our decision. 957 00:41:57,315 --> 00:41:58,815 -Yes. -Yes, we have. 958 00:41:58,817 --> 00:42:00,316 Let's call the chefs back in. 959 00:42:08,960 --> 00:42:11,361 [Merry] I hope the judges loved my feast, 960 00:42:11,429 --> 00:42:14,130 the flavors and also the leanness. 961 00:42:14,132 --> 00:42:17,500 You don't always get flavor with leanness. 962 00:42:17,502 --> 00:42:20,103 I'm really proud about the food that I put up today. 963 00:42:20,105 --> 00:42:22,305 I think it looked good, dynamic, colorful. 964 00:42:22,307 --> 00:42:23,840 Everything is cooked well. 965 00:42:23,875 --> 00:42:26,109 Feeling pretty confident. 966 00:42:26,111 --> 00:42:30,813 Chefs, both of your Lean & Mean feasts were innovative and inspired. 967 00:42:30,815 --> 00:42:32,282 In the first feast, 968 00:42:32,284 --> 00:42:35,418 we felt the cook on the buffalo tenderloin was exquisite. 969 00:42:35,420 --> 00:42:37,954 However, the charred broccoli dish would have benefited 970 00:42:38,023 --> 00:42:39,322 from some extra seasoning. 971 00:42:40,692 --> 00:42:41,758 In the second feast, 972 00:42:41,859 --> 00:42:43,860 we loved the cook on the flank steak. 973 00:42:43,895 --> 00:42:48,464 However, we felt the mahi-mahi crudo lacked acidity. 974 00:42:48,533 --> 00:42:52,936 And while both of your Lean & Mean feasts were nutritious and delicious, 975 00:42:52,938 --> 00:42:54,804 there can only be one winner. 976 00:42:55,707 --> 00:42:58,041 Tonight's winning feast is... 977 00:43:01,746 --> 00:43:04,047 The first feast with the smoked buffalo tenderloin 978 00:43:04,049 --> 00:43:05,348 and charred broccoli. 979 00:43:05,417 --> 00:43:06,849 [applause] 980 00:43:06,951 --> 00:43:09,052 -Oh, my God! -Congratulations. Congratulations. 981 00:43:09,120 --> 00:43:10,620 I can't believe. I'm shocked. 982 00:43:10,622 --> 00:43:12,422 Congratulations, Chef Merry. 983 00:43:12,424 --> 00:43:17,260 You have won $10,000 and the title of today's Fire Masters Champion. 984 00:43:17,362 --> 00:43:18,828 Oh, my goodness! 985 00:43:18,830 --> 00:43:20,129 Thank you so much! 986 00:43:20,131 --> 00:43:21,898 I really wish Merry all the best. 987 00:43:21,900 --> 00:43:25,201 She's a fierce competitor and she won the title and ten grands. 988 00:43:25,203 --> 00:43:26,603 Pretty amazing. 989 00:43:26,605 --> 00:43:29,205 That tenderloin, when we cut it open, 990 00:43:29,207 --> 00:43:30,807 oh, my gosh. 991 00:43:30,809 --> 00:43:33,910 You got your redemption from my undercooked burger in the second round. 992 00:43:33,912 --> 00:43:35,044 [laughter] 993 00:43:35,046 --> 00:43:39,515 Yes, I'm the new Fire Masters Champion. 994 00:43:39,517 --> 00:43:41,250 Grilling Grandma that is. 995 00:43:41,319 --> 00:43:43,052 I wish I could have tasted it. 996 00:43:43,054 --> 00:43:45,121 -It's delicious. -Yeah.