1 00:00:02,103 --> 00:00:03,702 Welcome to Fire Masters... 2 00:00:06,040 --> 00:00:07,706 Where three chefs will take 3 00:00:07,708 --> 00:00:09,541 three blazing culinary challenges. 4 00:00:09,610 --> 00:00:10,943 -[exclaims] -Let's get it... 5 00:00:10,945 --> 00:00:12,745 [Dylan Benoit] Two will be eliminated... 6 00:00:12,813 --> 00:00:14,212 Not after... 7 00:00:14,214 --> 00:00:16,382 [Dylan] ...and the last che standing will go head to hea 8 00:00:16,417 --> 00:00:18,717 against one of our Fire Masters judges. 9 00:00:18,719 --> 00:00:21,720 Battling for the chance to win $10,000... 10 00:00:21,722 --> 00:00:22,987 Hope for the best. 11 00:00:22,989 --> 00:00:25,457 ...and to earn their place as a Fire Masters Champion. 12 00:00:25,526 --> 00:00:27,793 Nothing tastes the way it's supposed to. 13 00:00:27,795 --> 00:00:29,161 -[Dylan] Speed... -[Trevor] Let's do this thing! 14 00:00:29,230 --> 00:00:30,462 -[Dylan] Skill... -[Trevor exclaims] 15 00:00:30,564 --> 00:00:32,031 [Dylan] Scorching competitio 16 00:00:33,200 --> 00:00:35,501 This is Fire Masters! 17 00:00:38,606 --> 00:00:40,639 [Dylan] Three chefs think that they can tame the flam 18 00:00:40,708 --> 00:00:43,042 and be the next Fire Masters Champion. 19 00:00:43,044 --> 00:00:44,309 Let's meet them. 20 00:00:44,311 --> 00:00:47,246 First up, Wood Givens, from St. Louis, Missouri. 21 00:00:47,347 --> 00:00:51,350 I'm the owner and chef of Foodios... We serve all the studios in Atlanta. 22 00:00:51,419 --> 00:00:53,085 And I also own a company called Kitchen, 23 00:00:53,087 --> 00:00:54,520 where we serve artists and celebrities in the city 24 00:00:54,522 --> 00:00:56,889 I've been serious about grilling for eight years. 25 00:00:56,891 --> 00:00:57,923 My strategy to win is just to 26 00:00:57,925 --> 00:00:59,425 be me but at the same time 27 00:00:59,427 --> 00:01:00,459 lay it all down. 28 00:01:00,561 --> 00:01:03,162 What's going on, judges? I hope you're hungry. 29 00:01:03,263 --> 00:01:05,798 Next, Janeisha Payne from Louisville, Kentucky. 30 00:01:05,800 --> 00:01:07,232 [Janeisha] I'm a private chef. 31 00:01:07,301 --> 00:01:10,102 Barbecue is in my DNA. I learned it from my mother 32 00:01:10,104 --> 00:01:11,703 I learned it from my grandmother. 33 00:01:11,705 --> 00:01:14,606 I love that good smoky flavor that it brings 34 00:01:14,608 --> 00:01:16,809 and it bring summertime flavor. 35 00:01:16,811 --> 00:01:18,544 Hi, judges. 36 00:01:18,612 --> 00:01:21,113 And last Trevor Hunt, from Hamilton, Ontario. 37 00:01:21,115 --> 00:01:24,416 I'm currently the executive chef, at The Lakeview, by Carmens 38 00:01:24,418 --> 00:01:26,418 My hobby is barbecue. 39 00:01:26,420 --> 00:01:30,522 I love the char and the therapeutic process 40 00:01:30,524 --> 00:01:32,424 of cooking over fire. 41 00:01:32,426 --> 00:01:33,425 How ya'll doing, judges? 42 00:01:34,261 --> 00:01:36,962 Chefs, welcome to Fire Masters. 43 00:01:36,964 --> 00:01:38,764 Here's how it's all going down. 44 00:01:38,832 --> 00:01:40,699 There will be three rounds of competition. 45 00:01:40,701 --> 00:01:44,002 In the first two rounds you'll be competing against one another. 46 00:01:44,004 --> 00:01:46,038 And at the end of each of these rounds 47 00:01:46,107 --> 00:01:47,506 one of you will be going home. 48 00:01:47,508 --> 00:01:49,408 And the third and final round 49 00:01:49,410 --> 00:01:50,809 the last chef standing 50 00:01:50,811 --> 00:01:53,512 will go head to head against one of our Fire Masters judges, 51 00:01:53,514 --> 00:01:56,248 for the chance to win $10,000... 52 00:01:56,350 --> 00:01:57,516 Let's go. 53 00:01:57,518 --> 00:01:59,618 ...and the title of today's Fire Masters Champi. 54 00:01:59,620 --> 00:02:02,221 Speaking of judges here's who you all need to impress. 55 00:02:04,058 --> 00:02:07,126 Roger Mooking is a globally inspired celebrity chef, 56 00:02:07,128 --> 00:02:10,395 author, TV personality, and live-fire cooking expert 57 00:02:10,397 --> 00:02:11,497 -How you all feel today? -Feeling good. 58 00:02:11,499 --> 00:02:13,198 -Fantastic. -All good, great. 59 00:02:13,200 --> 00:02:16,635 [Dylan] Chef Eddie Jackson is a celebrity chef, cookbook author 60 00:02:16,704 --> 00:02:19,938 and owner of Rosehill Beer Garden, in Houston, Texas. 61 00:02:19,940 --> 00:02:20,805 What's up, chefs? 62 00:02:20,807 --> 00:02:21,940 I can't wait to taste your food. 63 00:02:22,009 --> 00:02:23,742 [all] Hi! 64 00:02:23,744 --> 00:02:26,545 [Dylan] Chef Dominique Leach is an acclaimed chef and barbecue expert. 65 00:02:26,647 --> 00:02:29,414 She's the chef-owner of Lexington Betty's Smoke Hous 66 00:02:29,416 --> 00:02:31,717 with three locations in the Chicago area. 67 00:02:31,719 --> 00:02:32,684 Hi, chefs, 68 00:02:32,686 --> 00:02:34,119 welcome to the Fire Masters arena. 69 00:02:34,121 --> 00:02:35,087 Hi. 70 00:02:35,089 --> 00:02:37,456 Chefs, I hope you're ready to fight the flame 71 00:02:37,525 --> 00:02:39,725 because it's time to make sparks fly. 72 00:02:43,097 --> 00:02:46,198 In this first Wildfire Round you create a signature dish 73 00:02:46,200 --> 00:02:49,001 that showcases your personality on a plate. 74 00:02:49,003 --> 00:02:51,603 You'll each have your own top-of-the-line grill station 75 00:02:51,605 --> 00:02:54,206 and use of our Fire Masters' fire pi 76 00:02:54,208 --> 00:02:57,109 as well as access to our fully stocked pantry 77 00:02:58,312 --> 00:03:00,712 Your dish will be judged on three things. 78 00:03:00,714 --> 00:03:04,716 Presentation, creativity and of course, taste. 79 00:03:04,718 --> 00:03:06,919 -Chefs, are you ready? -Yeah, let's go! 80 00:03:06,921 --> 00:03:08,420 -Yeah. -Let's do this! 81 00:03:08,422 --> 00:03:10,422 You've got 30 minutes on the clock. 82 00:03:11,458 --> 00:03:14,226 And your time starts, now! 83 00:03:15,429 --> 00:03:16,828 -[Eddie] Go! -[Dominique] Go, chefs. 84 00:03:20,334 --> 00:03:21,733 [Wood] For my signature dish 85 00:03:21,735 --> 00:03:23,502 I'm making stuffed lobster boat with smoked shrimp. 86 00:03:23,504 --> 00:03:24,503 Ah, let's get it. 87 00:03:24,505 --> 00:03:26,004 I wanna start prepping my lobster shell. 88 00:03:26,006 --> 00:03:27,672 We're getting the boats ready for you right here 89 00:03:27,674 --> 00:03:29,808 and then you can consistentl turn the lobster on the other side 90 00:03:29,810 --> 00:03:31,109 and cut in to them from the back 91 00:03:31,111 --> 00:03:32,844 and literally peeling them all the way out. 92 00:03:32,913 --> 00:03:35,547 So now we're just left with the shell which emulates a boat. 93 00:03:35,649 --> 00:03:37,149 This dish is really me on a plate 94 00:03:37,251 --> 00:03:38,951 because I'm a pescatarian no 95 00:03:38,953 --> 00:03:41,620 Their fire and my sea food? [scoffs] We're in for a treat. 96 00:03:42,223 --> 00:03:43,422 Real smooth and easy. 97 00:03:44,158 --> 00:03:45,724 [Trevor sighs] 98 00:03:47,328 --> 00:03:48,694 Aha... 99 00:03:48,696 --> 00:03:50,128 Oh, there you go. 100 00:03:50,130 --> 00:03:51,763 [Trevor] For my signature dish, I'm making 101 00:03:51,832 --> 00:03:54,700 smoked chicken thighs con queso with Mexican-style rice. 102 00:03:54,702 --> 00:03:55,967 Ooh! 103 00:03:55,969 --> 00:03:58,437 This is my signature dish because I've four kids 104 00:03:58,505 --> 00:03:59,504 who only like chicken. 105 00:03:59,506 --> 00:04:01,306 I cook a lot of chicken thighs. 106 00:04:01,308 --> 00:04:04,142 First my chicken thighs need to get on that grill. 107 00:04:04,244 --> 00:04:07,212 I'm gonna add paprika salt, garlic and onion. 108 00:04:07,214 --> 00:04:09,848 Barbecue is low and slow. 109 00:04:09,850 --> 00:04:12,317 A 30 minute cook is usually my prep time. 110 00:04:12,319 --> 00:04:15,020 I'm gonna have to be on my game today to make this happen. 111 00:04:15,022 --> 00:04:16,955 Ah, not after this... 112 00:04:17,024 --> 00:04:18,590 [Janeisha] Let's cook the dish. 113 00:04:18,592 --> 00:04:21,693 For my signature dish I'm making stuffed salmon and fried potatoes. 114 00:04:21,695 --> 00:04:22,661 All right. 115 00:04:22,763 --> 00:04:24,463 I'm gonna start seasoning my salmon, 116 00:04:24,531 --> 00:04:27,432 salt, garlic powder, onion powder, 117 00:04:27,501 --> 00:04:30,602 lemon, simple, very flavorfu 118 00:04:30,604 --> 00:04:32,004 This is my signature dish 119 00:04:32,006 --> 00:04:37,242 because my cooking style is comfort, love, mixed with soul. 120 00:04:37,344 --> 00:04:40,445 I'm putting the salmon on a cold skillet on to the pit 121 00:04:40,547 --> 00:04:44,616 because that pit is very hot and I do not wanna overcook it. 122 00:04:44,618 --> 00:04:47,252 [Eddie] Chef Janeisha has gone about the salmon all wrong right now, 123 00:04:47,354 --> 00:04:48,954 putting that fish into a cold pan 124 00:04:49,056 --> 00:04:51,523 you're never gonna develop that char on that skin. 125 00:04:51,525 --> 00:04:53,258 Lot of fattiness inside of that salmon 126 00:04:53,360 --> 00:04:55,060 so you really want to sort of render that out 127 00:04:55,062 --> 00:04:57,529 and try to get that skin as crispy as you possibly can. 128 00:04:59,199 --> 00:05:01,333 -Chef Wood. -Come on now, talk to me. 129 00:05:01,402 --> 00:05:03,702 What about this dish that's gonna get you through to the next round? 130 00:05:03,704 --> 00:05:05,771 I think the taste, the presentation. 131 00:05:05,773 --> 00:05:09,908 We're doing lobster boats but they're gonna be stuffed with smoked shrimp. 132 00:05:09,910 --> 00:05:12,344 -Chef, looking forward to see how this dish turns out. -Thank you, bro. 133 00:05:14,815 --> 00:05:17,616 [Trevor] I got my chicken finally ready to go on that grill. 134 00:05:17,618 --> 00:05:19,818 But it ain't barbecue without the woodchips. 135 00:05:19,820 --> 00:05:21,652 I'm choosing hickory chips today 136 00:05:21,654 --> 00:05:24,623 because of the amount of tim that the chicken is gonna b on the grill, 137 00:05:24,625 --> 00:05:28,126 it needs a strong wood to make sure that flavor gets in the meat. 138 00:05:29,530 --> 00:05:32,164 [Eddie] In 30 minutes, yes, you can get the chicken thighs done 139 00:05:32,199 --> 00:05:34,333 but you run the risk off the skin being rubbery. 140 00:05:34,434 --> 00:05:36,735 [Dominique] You know you gotta render that fat into the middle 141 00:05:36,837 --> 00:05:38,870 so when you bite in to it I wanna taste that crunch. 142 00:05:38,872 --> 00:05:41,707 -Yeah. -I wanna taste the flavor of that smoke. 143 00:05:41,709 --> 00:05:43,408 [Trevor] Next I gotta get my rice out. 144 00:05:43,410 --> 00:05:46,111 I'm a little bit late starting this rice. 145 00:05:46,113 --> 00:05:47,612 I'm not gonna lie, I'm a little scared. 146 00:05:47,614 --> 00:05:48,714 [exclaiming] 147 00:05:50,551 --> 00:05:52,317 Chef Janeisha, I see you've got the salmon 148 00:05:52,319 --> 00:05:53,919 -in the firepit already. -Yeah. 149 00:05:53,921 --> 00:05:57,356 So I'll just do it in here to give us some extra smoking flavor. 150 00:05:57,424 --> 00:05:59,658 I better take this out so we can stuff it. 151 00:05:59,727 --> 00:06:00,826 [Dylan] What are you stuffing it with? 152 00:06:00,828 --> 00:06:02,627 Crab, cheese and spinach. 153 00:06:02,629 --> 00:06:04,529 -That's it, nice and simple. -Yes, sir. 154 00:06:04,531 --> 00:06:07,199 Well, chef, I'm really looking forward to see how your dish turns out. 155 00:06:07,201 --> 00:06:09,301 Thank you. 156 00:06:09,303 --> 00:06:11,970 [Wood] Next I'm gonna sort of season my smoked shrimp and lobste 157 00:06:11,972 --> 00:06:15,507 with smoked paprika, onion powder, garlic powder, 158 00:06:15,509 --> 00:06:17,309 and once my butter is nice and brown, 159 00:06:17,311 --> 00:06:19,611 I'm searing my lobsters as well as my shrimp 160 00:06:19,613 --> 00:06:21,646 now we're in the game. 161 00:06:21,715 --> 00:06:23,248 [Trevor] I'm making my cheese sauce. 162 00:06:23,317 --> 00:06:25,016 I'm gonna start with some vegetable stock 163 00:06:25,018 --> 00:06:26,551 and charred jalapenos 164 00:06:26,653 --> 00:06:29,421 and then I'm gonna put in some aged yellow cheddar 165 00:06:29,423 --> 00:06:31,323 and some applewood smoked cheddar. 166 00:06:31,325 --> 00:06:35,427 I wanna blend of the cheese cos I'm gonna get the bite from the aged cheddar 167 00:06:35,429 --> 00:06:37,462 and that smoked flavor from the applewood. 168 00:06:38,899 --> 00:06:41,500 Oh, baby! 169 00:06:41,502 --> 00:06:44,369 [Janeisha] I'm gonna start working on my creamy crab stuffing. 170 00:06:44,371 --> 00:06:47,406 I'm gonna add my spinach to a hot cast iron skillet. 171 00:06:47,408 --> 00:06:52,744 I'm adding cream cheese, cream, shredded tomatoes, and delicious crab meat. 172 00:06:52,813 --> 00:06:56,148 This creamy mixture is gonna bring the love. 173 00:06:56,617 --> 00:06:58,082 Okay. 174 00:06:59,420 --> 00:07:01,520 [Wood] I'm putting lemon zes in the drawer of the grill.. 175 00:07:01,522 --> 00:07:02,754 To culminate that lemon flavor. 176 00:07:02,823 --> 00:07:05,023 I'm gonna get a good smoke on this lobster, 177 00:07:05,025 --> 00:07:07,459 that way the lemon can just embody the whole meal. 178 00:07:07,528 --> 00:07:09,795 Lemon, seafoods, put into a boat, 179 00:07:09,797 --> 00:07:11,663 just make your heart sail away, right? 180 00:07:13,600 --> 00:07:15,200 Chefs, 15 minutes left. 181 00:07:15,936 --> 00:07:17,936 We're halfway through this cook. 182 00:07:18,038 --> 00:07:20,505 I've to figure out my fried potatoes, now. 183 00:07:20,507 --> 00:07:24,042 Potatoes take a while to coo so I'm slicing them very thi 184 00:07:24,044 --> 00:07:25,410 So they can cook very fast. 185 00:07:26,713 --> 00:07:29,514 Please, please, let these potatoes cook in time. 186 00:07:31,718 --> 00:07:32,784 Yes, sir. 187 00:07:32,786 --> 00:07:34,152 Seafood and grilling go together. 188 00:07:34,221 --> 00:07:36,221 I just feel it adds the flavor. 189 00:07:36,223 --> 00:07:38,390 So I take the shrimp, put them in tin foil 190 00:07:38,392 --> 00:07:39,724 take it back to the charcoal grill, 191 00:07:40,427 --> 00:07:42,060 and we finish it off there. 192 00:07:42,128 --> 00:07:44,729 [Trevor] I got a Mexican-style rice. 193 00:07:44,731 --> 00:07:46,298 The kicker, I got some black beans 194 00:07:46,300 --> 00:07:47,699 and some nopales going in there. 195 00:07:47,701 --> 00:07:50,402 Nopales is cactus kept in brine. 196 00:07:50,404 --> 00:07:53,305 It's gonna give that little bit of a briny touch. 197 00:07:53,307 --> 00:07:56,007 Chefs, only ten minutes remaining. 198 00:07:56,009 --> 00:07:57,943 Look at that clock, ya'll, look at that clock. 199 00:07:58,345 --> 00:07:59,511 [Trevor exclaims] 200 00:07:59,513 --> 00:08:01,046 I don't have much time left. 201 00:08:01,048 --> 00:08:03,415 I don't wanna give the judge undercooked rice. 202 00:08:03,417 --> 00:08:05,617 I hope it doesn't cost me the win. 203 00:08:14,862 --> 00:08:15,961 [exclaims] 204 00:08:15,963 --> 00:08:18,597 I'm concerned about the cook time on my rice. 205 00:08:20,133 --> 00:08:22,634 I don't wanna give the judge undercooked rice. 206 00:08:22,736 --> 00:08:24,903 But this is where we're so... 207 00:08:24,905 --> 00:08:26,171 fingers crossed. 208 00:08:27,508 --> 00:08:30,642 I got to do these beautiful asparagus tips real fast. 209 00:08:30,710 --> 00:08:33,512 And I think asparagus always complement seafood. 210 00:08:33,514 --> 00:08:35,714 I wanna bring some flavor to my asparagus. 211 00:08:35,716 --> 00:08:37,816 Now I'm gonna make a quick teriyaki sauce 212 00:08:37,818 --> 00:08:40,452 using little soy, little hoisin, little butter 213 00:08:40,521 --> 00:08:41,520 All right, all right. 214 00:08:43,056 --> 00:08:44,623 I'm gonna go ahead and stuff it. 215 00:08:44,625 --> 00:08:46,358 I'm starting to cut my salmon 216 00:08:46,426 --> 00:08:49,561 so I could put that creamy crab stuffing into the salmon. 217 00:08:49,630 --> 00:08:52,564 I need to add it to the gril so I can finish cooking. 218 00:08:52,632 --> 00:08:53,431 I'm going big. 219 00:08:54,301 --> 00:08:56,601 Let that cook, hope for the best. 220 00:08:56,603 --> 00:08:58,236 Five minutes left, chefs. 221 00:08:58,305 --> 00:08:59,704 -You can do this! Let's go! -[all] Let's go, chefs! 222 00:08:59,706 --> 00:09:01,706 [clapping] 223 00:09:01,708 --> 00:09:04,009 [Trevor] I grab my peppers throw them on the pit. 224 00:09:04,011 --> 00:09:05,743 I want them to kiss the charcoal. 225 00:09:05,812 --> 00:09:09,014 The char is gonna help bring out the fruity flavor of those chilies. 226 00:09:09,016 --> 00:09:11,316 This is a 1,000 more degrees than my backyard fun. 227 00:09:11,318 --> 00:09:12,517 Hot! 228 00:09:12,519 --> 00:09:13,618 But it's still fun. 229 00:09:14,755 --> 00:09:16,721 [Wood] I need to do the finishing touches 230 00:09:16,723 --> 00:09:18,523 so I'm making my wine sauce. 231 00:09:18,525 --> 00:09:21,826 Spinach, cream, tomatoes and smoked gouda. 232 00:09:21,828 --> 00:09:24,529 This sauce is gonna completely amplify the dish. 233 00:09:25,499 --> 00:09:26,965 [Janeisha] Time is getting to me. 234 00:09:26,967 --> 00:09:30,335 So I'm just thinking about getting everything on the plate. 235 00:09:30,437 --> 00:09:32,203 Chefs, two minutes left! 236 00:09:32,205 --> 00:09:33,405 This is it! 237 00:09:33,407 --> 00:09:36,141 -Let's go! -[all] Guys, push through! 238 00:09:36,209 --> 00:09:37,208 [clapping] 239 00:09:37,544 --> 00:09:38,843 [exclaims] 240 00:09:38,945 --> 00:09:40,078 Doesn't that look awesome? 241 00:09:40,080 --> 00:09:41,413 [Wood] Let's get it. Let's get it. 242 00:09:41,415 --> 00:09:42,547 Let me get a spoon. 243 00:09:44,952 --> 00:09:48,420 [all] Ten, nine, eight, seven, 244 00:09:48,956 --> 00:09:51,957 six, five, four, 245 00:09:51,959 --> 00:09:54,759 three, two, one. 246 00:09:54,861 --> 00:09:56,528 -Times up, chefs. -[Dominique] Right! 247 00:09:59,933 --> 00:10:01,499 [Janeisha] I'm looking down at the plat 248 00:10:01,501 --> 00:10:04,402 and I'm like, "Okay, I could've added a little more," 249 00:10:04,404 --> 00:10:06,504 but I know that the flavor is gonna be there. 250 00:10:08,041 --> 00:10:10,809 [Trevor] I'm hoping that the judges are gonna see that chicken, 251 00:10:10,811 --> 00:10:14,446 it's perfectly smoked, that color is amazing. 252 00:10:14,514 --> 00:10:17,282 [Wood] I'm not going home, because I made my specialty 253 00:10:17,284 --> 00:10:19,050 And it's special, and it doesn't lose. 254 00:10:24,758 --> 00:10:26,858 Chef Wood, please tell us about your signature dish. 255 00:10:26,927 --> 00:10:29,861 We go these stuffed lobster boats with smoked shrimp. 256 00:10:29,963 --> 00:10:33,498 Chef Wood, the presentation overall is really nice. 257 00:10:33,500 --> 00:10:35,600 -Everything looks nicely cooked. -I appreciate it. 258 00:10:41,642 --> 00:10:44,943 Chef Wood, overall you cooked everything really well. 259 00:10:45,011 --> 00:10:47,646 The lobster is tender, the spice is good on it. 260 00:10:47,714 --> 00:10:51,216 But the teriyaki asparagus mixed in with the rest of stuff 261 00:10:51,218 --> 00:10:53,852 you got going on that's tasty on the plate, didn't work. 262 00:10:53,920 --> 00:10:56,655 Chef Wood, first bite of the shrimp I goes, pow! 263 00:10:56,756 --> 00:10:58,189 -Perfectly seasoned. -Thank you. 264 00:10:58,191 --> 00:11:00,525 The issue that I have is not really getting the char and smoke, 265 00:11:00,527 --> 00:11:02,861 we're Fire Masters, so if we say smoke 266 00:11:02,929 --> 00:11:04,829 we anticipate that we're gonna taste the smoke. 267 00:11:04,831 --> 00:11:06,965 Heard. Appreciate you guys so much. 268 00:11:07,033 --> 00:11:09,100 -Thank you very much, Chef. -Thank you. 269 00:11:09,102 --> 00:11:12,537 I deserve to stay in this competition because my plate is magnifique, 270 00:11:12,639 --> 00:11:14,406 but if I moved to the next round 271 00:11:14,408 --> 00:11:16,808 I know I need to utilize the arena more. 272 00:11:20,614 --> 00:11:23,214 Chef Janeisha, please tell us about your signature dish. 273 00:11:23,216 --> 00:11:26,785 We have a stuffed salmon and fried potatoes. 274 00:11:26,787 --> 00:11:30,588 Chef Janeisha, I don't see any color on your salmon. 275 00:11:30,590 --> 00:11:33,358 You know, I've seen you put it in a cast iron pan, 276 00:11:33,460 --> 00:11:36,628 -you got to get that cast iron ripping hot. -Yes, okay. 277 00:11:41,702 --> 00:11:45,804 Chef Janeisha, I'm liking this kinda cream sauce that you created. 278 00:11:45,806 --> 00:11:48,039 My biggest issue is that it's not stuffed. 279 00:11:48,141 --> 00:11:50,442 -This is more like a topping. -Got you. 280 00:11:50,543 --> 00:11:52,310 Chef Janeisha, you kept the skin on 281 00:11:52,312 --> 00:11:55,080 and the benefit is you wanna be able to try and get the skin crispy, 282 00:11:55,082 --> 00:11:57,315 -I can tell you, you didn't achieve that. -Okay. 283 00:11:57,317 --> 00:11:59,384 I don't see the Fire Masters arena here 284 00:11:59,386 --> 00:12:01,753 and I don't really taste the Fire Masters arena her. 285 00:12:01,822 --> 00:12:04,956 -But what I do taste actually is deliciousness. -Thank you. 286 00:12:05,759 --> 00:12:07,358 -Thank you, Chef. -Thank you. 287 00:12:07,427 --> 00:12:08,727 [Janeisha] I know that the flavor's there 288 00:12:08,729 --> 00:12:10,161 and I just know what's to ad 289 00:12:10,230 --> 00:12:12,864 when I move on to the next round. [chuckling] 290 00:12:16,403 --> 00:12:18,503 Chef Trevor, please tell us about your signature dish. 291 00:12:18,505 --> 00:12:22,006 I've done a smoked chicken thigh con queso with Mexican-style rice. 292 00:12:22,008 --> 00:12:25,410 Chef Trevor, your plate is very tight, I can't wait to dig in. 293 00:12:25,412 --> 00:12:26,611 Thank you. 294 00:12:27,781 --> 00:12:29,447 Oh, yeah, that's smoky. 295 00:12:33,053 --> 00:12:37,355 -Chef Trevor, this chicken is delicious. -Thank you. 296 00:12:37,424 --> 00:12:40,058 I got a little corner with some crisp on the skin, 297 00:12:40,127 --> 00:12:43,261 oh, man, that is what you want all day. 298 00:12:43,330 --> 00:12:45,597 If you advance to the next round 299 00:12:45,599 --> 00:12:47,932 you wanna make sure you pay attention to detail, okay? 300 00:12:47,934 --> 00:12:50,201 The rice needs to be cooked the next time, 301 00:12:50,203 --> 00:12:54,405 kiss that skin on a hot grill so you can crisp up some. 302 00:12:54,407 --> 00:12:55,640 Thank you. 303 00:12:55,642 --> 00:12:57,942 -Thank you, Chef. And thank you, Chefs. -Thank you. 304 00:12:58,011 --> 00:13:00,078 Let's give the judges a couple of minutes to discuss what they've tasted 305 00:13:00,080 --> 00:13:02,046 and we'll call you back when we're ready. 306 00:13:02,115 --> 00:13:04,516 [Trevor] I would've loved to crisped up that skin, 307 00:13:04,518 --> 00:13:07,919 and the undercooked rice, I just ran out of time. 308 00:13:07,921 --> 00:13:09,521 I hope it doesn't cost me. 309 00:13:12,359 --> 00:13:14,859 Judges, the Wildfire Round is finished 310 00:13:14,928 --> 00:13:16,327 and now that you've had a chance to taste 311 00:13:16,329 --> 00:13:19,164 all three of these chefs signature dishes, how did they do? 312 00:13:19,199 --> 00:13:21,332 The energy in the kitchen felt a kinda low, 313 00:13:21,434 --> 00:13:23,902 I was a little bit worried, but you know when the plates came up 314 00:13:23,904 --> 00:13:25,336 I was impressed with some of the flavors 315 00:13:25,438 --> 00:13:26,805 -that we got here on this round, right? -Yeah. 316 00:13:26,807 --> 00:13:29,207 Talk to me about Chef Wood's stuffed lobster dish. 317 00:13:29,209 --> 00:13:31,943 Chef Wood somehow nailed the texture 318 00:13:31,945 --> 00:13:34,312 of not just the shrimp but the lobster too. 319 00:13:34,314 --> 00:13:37,015 [Eddie] The seasoning was there but it's just funny to me th 320 00:13:37,017 --> 00:13:38,449 you have a guy whose name is Wood 321 00:13:38,551 --> 00:13:40,518 -and I didn't taste any smoke. -[laughing] 322 00:13:40,520 --> 00:13:44,622 -Yeah. -There was no grill flavor, no char flavor on his lobster. 323 00:13:44,624 --> 00:13:48,960 And the asparagus with the teriyaki didn't work with the rest of the dish. 324 00:13:49,062 --> 00:13:51,329 Let's take a look at Chef Janeisha and that stuffed salmon. 325 00:13:51,331 --> 00:13:53,765 The pieces of salmon that actually got nice and charred 326 00:13:53,833 --> 00:13:55,600 in the cast iron skillet it was really nice. 327 00:13:55,602 --> 00:13:57,302 Biggest issue that I have is that 328 00:13:57,304 --> 00:13:59,704 she really didn't use the arena at all. 329 00:13:59,706 --> 00:14:01,306 There was lot of technical issues. 330 00:14:01,308 --> 00:14:03,508 She left skin on it, but it wasn't crispy. 331 00:14:03,510 --> 00:14:05,310 She just didn't nail it. 332 00:14:05,312 --> 00:14:09,047 But when you taste it, and get in there it taste good. 333 00:14:09,115 --> 00:14:10,448 What did you think about Chef Trevor 334 00:14:10,516 --> 00:14:11,716 and his smoked chicken thigh dish? 335 00:14:11,718 --> 00:14:13,618 Chef Trevor, was able to imbibe 336 00:14:13,620 --> 00:14:15,453 so much flavor into that chicken thigh 337 00:14:15,522 --> 00:14:16,721 in such a short amount of time. 338 00:14:16,723 --> 00:14:19,257 Ooh! Those were so good. 339 00:14:19,359 --> 00:14:21,159 I loved his rice, it was undercooked 340 00:14:21,261 --> 00:14:22,427 and the beans were undercooked, 341 00:14:22,429 --> 00:14:24,829 but the flavor was really delicious. 342 00:14:24,831 --> 00:14:27,699 Well, judges this was a very interesting Wildfire Round, 343 00:14:27,701 --> 00:14:29,033 have you made your decision? 344 00:14:29,035 --> 00:14:29,934 -Yeah. -Yes. 345 00:14:29,936 --> 00:14:31,035 Let's call the chefs back in. 346 00:14:37,410 --> 00:14:39,444 Chefs, in this Wildfire Round 347 00:14:39,545 --> 00:14:41,546 you were asked to create a signature dish 348 00:14:41,648 --> 00:14:43,948 to showcase us your personal style of cooking. 349 00:14:43,950 --> 00:14:47,118 Judges, whose signature dish was the best in this round? 350 00:14:47,120 --> 00:14:50,021 The chef with the best dish is... 351 00:14:53,426 --> 00:14:54,659 Chef Trevor. 352 00:14:55,595 --> 00:14:58,329 Yeah! 353 00:14:58,331 --> 00:15:02,200 Congratulations, Chef Trevor, you'll have an advantage heading into the next round. 354 00:15:02,202 --> 00:15:03,034 Thank you. 355 00:15:03,136 --> 00:15:05,937 Judges, it's down to Chef Wood 356 00:15:06,006 --> 00:15:08,640 and Chef Janeisha, who you'll be sending home? 357 00:15:08,741 --> 00:15:12,443 [Janeisha] I wanted to go t the next round because I fee I'm very talented 358 00:15:12,512 --> 00:15:15,046 but I'm a ball of nerves right now. 359 00:15:15,148 --> 00:15:18,216 I stand by my dish, but at this point it's up to the judges. 360 00:15:18,218 --> 00:15:20,318 The chef who'll be going home is... 361 00:15:28,561 --> 00:15:30,962 Judges, it's down to Chef Wood 362 00:15:31,064 --> 00:15:33,531 with his lobster boats and smoked shrimp, 363 00:15:33,600 --> 00:15:37,101 and Chef Janeisha with her stuffed salmon and fried potatoes. 364 00:15:37,103 --> 00:15:38,603 Who you'll be sending home? 365 00:15:38,605 --> 00:15:40,638 The Chef who'll be going home is... 366 00:15:43,009 --> 00:15:44,943 Chef Janeisha. 367 00:15:46,613 --> 00:15:48,513 Chef Janeisha, I'm sorry to say 368 00:15:48,515 --> 00:15:50,315 you've been eliminated from the competition 369 00:15:50,317 --> 00:15:52,417 and it's time to leave the Fire Masters arena. 370 00:15:52,419 --> 00:15:54,953 Thank you, judges. Good luck, guys. 371 00:15:55,054 --> 00:15:58,456 I'm very proud of myself. I stepped out and took a risk. 372 00:15:58,558 --> 00:16:01,125 I'm taking the feedback that the judges gave me today 373 00:16:01,127 --> 00:16:02,961 so I can become a better chef. 374 00:16:08,001 --> 00:16:10,802 Chefs, welcome to the Crossfire Round. 375 00:16:10,804 --> 00:16:13,104 This round is a fiery face-off. 376 00:16:13,106 --> 00:16:15,006 Get ready for... 377 00:16:15,942 --> 00:16:17,842 Battle of the kebab. 378 00:16:17,911 --> 00:16:19,944 -Oh, oh, yeah. -Let's go. 379 00:16:20,046 --> 00:16:23,314 [Dylan] Give us a skewered meat dish that is grilled to perfection. 380 00:16:23,316 --> 00:16:26,084 "Battle of the kebabs", I'm excited. 381 00:16:26,086 --> 00:16:28,419 Chef Trevor, as the winner of the first round 382 00:16:28,421 --> 00:16:31,155 you get to decide which ingredient you'd like to cook with. 383 00:16:31,257 --> 00:16:34,158 Beef tri-tip or boneless lamb leg? 384 00:16:34,227 --> 00:16:36,060 I'm pretending like this is a tough one. 385 00:16:36,162 --> 00:16:37,996 I'll go with the beef. 386 00:16:37,998 --> 00:16:41,733 All right, Chef Trevor, that means you'll be working with beef tri-tip. 387 00:16:41,801 --> 00:16:45,003 And Chef Wood, you'll be working with boneless lamb leg. 388 00:16:45,305 --> 00:16:46,304 I'm ready. 389 00:16:46,306 --> 00:16:48,206 I'm actually elated that Trevor chosen 390 00:16:48,208 --> 00:16:49,640 the beef tri-tips, 'cuase me, 391 00:16:49,709 --> 00:16:51,809 I know my way around a nice lamb chop. 392 00:16:51,811 --> 00:16:53,044 Let's go. 393 00:16:53,046 --> 00:16:55,046 Chefs, are you ready? 394 00:16:55,048 --> 00:16:56,614 -Born ready. -Let's do this thing. 395 00:16:56,616 --> 00:16:58,716 You got 30 minutes back on the clock. 396 00:17:00,020 --> 00:17:03,254 And your time starts, now. 397 00:17:03,289 --> 00:17:04,956 -Go! -[all] Let's go, let's go! 398 00:17:05,959 --> 00:17:07,825 Let's do this thing! 399 00:17:07,827 --> 00:17:10,795 [Trevor] For the Crossfire Round I'm making a tri-tip kebab 400 00:17:10,797 --> 00:17:12,630 with charred up coleslaw. 401 00:17:12,632 --> 00:17:15,600 Beef tri-tip is shaped up piece of meat. 402 00:17:15,602 --> 00:17:16,901 It's a large muscle. 403 00:17:16,903 --> 00:17:19,704 I got to break this meat dow into much smaller pieces, 404 00:17:19,706 --> 00:17:21,739 so I can cook it on some super-high heat. 405 00:17:21,841 --> 00:17:23,041 In my opinion 406 00:17:23,142 --> 00:17:24,442 beef means only two things 407 00:17:24,511 --> 00:17:25,810 before it hits the grill. 408 00:17:25,812 --> 00:17:27,545 Salt and pepper. 409 00:17:27,614 --> 00:17:28,713 Get it. 410 00:17:28,715 --> 00:17:30,148 Okay, okay, okay. 411 00:17:30,249 --> 00:17:32,250 For the Crossfire Round, gotta amp it up. 412 00:17:32,318 --> 00:17:35,053 So I'm making charred lamb kebabs and creamed potatoes. 413 00:17:35,121 --> 00:17:36,120 Let's go. 414 00:17:36,122 --> 00:17:38,322 For my kebab, we got colored peppers, 415 00:17:38,324 --> 00:17:39,857 and we put them right on the firepit. 416 00:17:39,859 --> 00:17:42,126 These judges want to see fire and that's what I'm gonna give them. 417 00:17:42,128 --> 00:17:43,261 And they're looking beautiful. 418 00:17:43,329 --> 00:17:44,929 It's time to start working on this leg of lamb, 419 00:17:44,931 --> 00:17:47,598 and I tell you this is a big piece of lamb 420 00:17:47,600 --> 00:17:50,234 I'm trying to fillet and get the fat off. 421 00:17:50,303 --> 00:17:52,203 I season the lamb with onion powder, 422 00:17:52,205 --> 00:17:54,439 smoked paprika, garlic powde 423 00:17:54,540 --> 00:17:56,140 and then I slam them right to the fire. 424 00:17:56,142 --> 00:18:00,044 I actually haven't worked with whole leg of lamb before but I got this. 425 00:18:00,814 --> 00:18:02,647 The Crossfire Round is underway 426 00:18:02,715 --> 00:18:04,348 and it's battle of the kebab. 427 00:18:04,417 --> 00:18:06,050 What makes the perfect kebab for you? 428 00:18:06,052 --> 00:18:10,555 A perfect kebab is that char, a good flavor profile on the grill. 429 00:18:10,656 --> 00:18:12,857 [Eddie] But there is one thing you must remember what a kebab is, 430 00:18:12,925 --> 00:18:14,158 it's all about structure, 431 00:18:14,160 --> 00:18:16,894 the meat itself needs to be cut exactly the same. 432 00:18:16,896 --> 00:18:20,231 You cut a chunk that's too big you've a piece of meat that's too small 433 00:18:20,233 --> 00:18:22,500 one is gonna be raw and the other one is gonna be well done. 434 00:18:23,603 --> 00:18:24,836 [exclaims] 435 00:18:24,838 --> 00:18:27,705 [Trevor] A kebab is meat and veggies intertwined. 436 00:18:27,707 --> 00:18:29,640 I'm gonna push the envelope a little bit 437 00:18:29,775 --> 00:18:31,943 and I gonna make mine more of a saute 438 00:18:31,945 --> 00:18:34,045 and hopefully it doesn't ruin my day. 439 00:18:37,217 --> 00:18:38,716 [Wood] Gorgeous char now on those peppers. 440 00:18:38,718 --> 00:18:40,418 I'm taking them off, chopping them up. 441 00:18:40,420 --> 00:18:42,820 Chef Wood, you got lamb leg in this challenge, 442 00:18:42,822 --> 00:18:44,622 I know you're pescatarian, how you're feeling about this? 443 00:18:44,624 --> 00:18:46,824 I grew up eating lamb chops. It's like muscle memory. 444 00:18:46,826 --> 00:18:49,260 Chef, I see you threw that lamb right on to the fire pit, 445 00:18:49,362 --> 00:18:50,428 you got a nice little sear on there going? 446 00:18:50,430 --> 00:18:53,364 Yes, we did, we got to [indistinct] 447 00:18:53,399 --> 00:18:55,933 Here we go like it's the best grilled in the city. 448 00:18:56,035 --> 00:18:57,702 Well, Chef, I'm seeing a lot of ingredients here 449 00:18:57,704 --> 00:18:59,237 -that I like and I know that the judges like. -All right. 450 00:18:59,305 --> 00:19:00,738 Looking forward to seeing how your kebabs come out. 451 00:19:00,840 --> 00:19:01,672 All right, I appreciate it, Dylan. 452 00:19:01,741 --> 00:19:03,407 -Thank you, Chef. -All right now. 453 00:19:03,409 --> 00:19:04,809 [Trevor] Now, I'm gonna wor on my slaw. 454 00:19:04,811 --> 00:19:07,311 I'm tearing the leaves of the cabbage. 455 00:19:07,313 --> 00:19:08,813 I want them to wilt, 456 00:19:08,815 --> 00:19:11,415 to give a contrast to the texture to crisp appl 457 00:19:11,417 --> 00:19:13,217 [sighs softly] 458 00:19:13,219 --> 00:19:17,221 Next I add the zest and juic of one lime, one lemon and one orange. 459 00:19:17,223 --> 00:19:20,124 I wanna show the judges that I've got to mention a flavor. 460 00:19:20,126 --> 00:19:21,125 Fantastic. 461 00:19:21,127 --> 00:19:22,426 Chefs, 15 minutes left! 462 00:19:23,129 --> 00:19:24,428 We're half way. 463 00:19:24,430 --> 00:19:25,930 [Wood] Even though I've seasoned the lamb 464 00:19:25,932 --> 00:19:27,932 things tend to fall off when it's on that fire pit. 465 00:19:28,001 --> 00:19:32,103 So I re-season it and take it back to the grill and we finish it off up there. 466 00:19:33,306 --> 00:19:36,307 Then I got my two pans bell peppers sauteed them down 467 00:19:36,309 --> 00:19:38,643 because that's my specialty, that's where I thrive. 468 00:19:39,312 --> 00:19:40,845 Real smooth and easy. 469 00:19:40,914 --> 00:19:43,214 [Dominique] Did he add the butter to the hotel pan? [Eddie] Yeah. 470 00:19:43,216 --> 00:19:46,217 So he is doing kind of the same method he did with the lobster. 471 00:19:46,219 --> 00:19:48,920 It's kinda same method but this time he kissed the fire. 472 00:19:48,922 --> 00:19:50,555 He's gonna have to dice it and skewered. 473 00:19:50,623 --> 00:19:53,624 Just a lot of moving the product unnecessarily 474 00:19:53,626 --> 00:19:56,561 but he did that the first time and it just surprised us. 475 00:20:00,099 --> 00:20:04,802 [Trevor] For my kebabs I'm using the skewer wood, because it burns real hot. 476 00:20:04,804 --> 00:20:07,738 I really want that real quick smoke to go in the beef. 477 00:20:09,509 --> 00:20:12,043 [Eddie] Chef Trevor is making smart decisions right now. 478 00:20:12,045 --> 00:20:15,913 He's trying to cook very fast but it is still a very thick piece of meat. 479 00:20:15,915 --> 00:20:17,248 So cutting it very thin like that 480 00:20:17,350 --> 00:20:19,850 is gonna allow him to get it cooked very, very quickly. 481 00:20:19,886 --> 00:20:22,220 Tri-tip wouldn't be my first go to in a kebab 482 00:20:22,222 --> 00:20:24,622 -because of the tight nature of the protein. -Yeah. 483 00:20:24,624 --> 00:20:27,024 [Eddie] But whatever seasoning, whatever marinating he has 484 00:20:27,026 --> 00:20:29,660 is really gonna soak up all that flavor in a short amount of time. 485 00:20:31,497 --> 00:20:34,098 [Dylan] Ten minutes left, chefs, time to hustle. 486 00:20:34,100 --> 00:20:36,133 I take the lamb off, I got to get it cubed. 487 00:20:36,202 --> 00:20:38,502 As I'm cubing the lamb I can see it's a little bit raw. 488 00:20:39,739 --> 00:20:42,440 I can't serve a raw lamb kebab to the judges. 489 00:20:42,541 --> 00:20:45,810 So what I do is I put all the cubes back into the cast iron, 490 00:20:45,812 --> 00:20:48,346 to just to make sure it will give it the right temp before it's ready. 491 00:20:49,115 --> 00:20:49,814 Let's go. 492 00:20:50,750 --> 00:20:51,982 It's go time, baby. 493 00:20:51,984 --> 00:20:54,719 I'm gonna make a tomatillo chimichurri style sauce. 494 00:20:54,721 --> 00:20:58,322 Tomatillos, poblano and habanero peppers 495 00:20:58,324 --> 00:21:00,758 some garlic, cider vinegar and a touch of honey. 496 00:21:02,862 --> 00:21:04,929 Chefs, five minutes left. Let's go! 497 00:21:04,931 --> 00:21:06,330 -Let's go! -Let's go! 498 00:21:06,332 --> 00:21:07,932 [clapping] 499 00:21:07,934 --> 00:21:09,700 I'm still working on my creamy potatoes. 500 00:21:09,702 --> 00:21:10,601 All right. 501 00:21:10,603 --> 00:21:11,702 Time's just not on my side. 502 00:21:13,306 --> 00:21:15,206 I'm adding heavy cream 503 00:21:15,208 --> 00:21:17,308 ...bit of onion powder, garlic powder, 504 00:21:17,310 --> 00:21:18,909 and smoked paprika. 505 00:21:18,911 --> 00:21:20,511 I'm creating things right here, right now. 506 00:21:21,214 --> 00:21:22,079 Ooh! 507 00:21:22,081 --> 00:21:23,214 [Trevor] I got under three minutes. 508 00:21:23,216 --> 00:21:24,415 I got to get this stuff on the plate. 509 00:21:24,417 --> 00:21:25,949 Oh, baby! 510 00:21:25,951 --> 00:21:28,753 I don't wanna be caught plating when the clock hits zero. 511 00:21:29,689 --> 00:21:31,956 Chefs, two minutes left, this is it! 512 00:21:32,058 --> 00:21:33,491 -[Dominique] Come on, guys, let's go! -Let's go! 513 00:21:33,493 --> 00:21:35,059 [clapping] 514 00:21:35,161 --> 00:21:37,762 I'm making a spicy cayenne ketchup sauce. 515 00:21:37,830 --> 00:21:39,964 I'm just gonna hope that this spicy tomato sauc 516 00:21:40,032 --> 00:21:43,200 fits in with my potatoes as well as my lamb. 517 00:21:44,237 --> 00:21:46,537 Chefs, we got 60 seconds left, this is it! 518 00:21:46,639 --> 00:21:48,039 -[Dominique] Come on, guys, let's go! -Let's go! 519 00:21:48,041 --> 00:21:49,407 [Dominique] Let's go! Let's go! 520 00:21:49,842 --> 00:21:51,042 Here we go. 521 00:21:51,143 --> 00:21:52,410 You gotta plate, guys! 522 00:21:54,414 --> 00:21:55,613 [Trevor] Jeez! 523 00:21:57,116 --> 00:22:00,117 Ten, nine, eight, 524 00:22:00,119 --> 00:22:03,921 seven, six, five, four, 525 00:22:03,923 --> 00:22:06,857 three, two, one. 526 00:22:06,926 --> 00:22:08,125 Times up, chefs! 527 00:22:12,932 --> 00:22:14,198 [Wood] Looking down on my plate, 528 00:22:14,200 --> 00:22:16,100 I'm simply just thinking I wish I had more time. 529 00:22:16,102 --> 00:22:18,169 I used to cook with time and love, 530 00:22:18,171 --> 00:22:20,504 but I believe the flavor profile is there 531 00:22:22,842 --> 00:22:24,408 [Trevor] I looked down on my plates, 532 00:22:24,410 --> 00:22:26,510 I deserve to stay in this competition 533 00:22:26,512 --> 00:22:29,146 because I got my skill I got the heat 534 00:22:29,215 --> 00:22:30,948 and I got more to prove. 535 00:22:30,950 --> 00:22:32,616 Here we go again. 536 00:22:40,226 --> 00:22:43,527 Chef Wood, please tell us about the kebab you made using boneless lamb leg. 537 00:22:43,529 --> 00:22:47,131 [Wood] We've got a charred lamb kebab with creamy potatoes. 538 00:22:47,133 --> 00:22:52,403 Chef Wood, this plate looks eerily similar to your first plate. 539 00:22:52,405 --> 00:22:53,270 Mmm. 540 00:22:53,272 --> 00:22:55,239 Did you mirror the same spices? 541 00:22:55,341 --> 00:22:56,640 I'm a firm believer in 542 00:22:56,642 --> 00:22:58,609 every piece of meat needs a certain type of seasoning 543 00:22:58,611 --> 00:23:01,245 but we've got to put onion powder, garlic powder, and paprika on all of it. 544 00:23:01,347 --> 00:23:02,747 All right. Okay. 545 00:23:10,923 --> 00:23:13,057 Chef Wood, I like the flavor here 546 00:23:13,126 --> 00:23:15,726 just seems like if you would've used some salt 547 00:23:15,728 --> 00:23:17,862 you would have brought it a little further. 548 00:23:17,930 --> 00:23:19,329 Did you use any at all? 549 00:23:19,331 --> 00:23:21,599 I was gonna finish it off but with the time it got away from me. 550 00:23:21,601 --> 00:23:23,166 -Chef... -Yeah. 551 00:23:23,168 --> 00:23:25,102 -...nothing tastes the way it's supposed to without salt. -All right. 552 00:23:25,104 --> 00:23:28,038 Also some acid, everything is pretty flat. 553 00:23:28,107 --> 00:23:32,109 The flavor is there in the lamb and surprisingly it's not overdone. 554 00:23:32,111 --> 00:23:33,444 The issue is with the seasoning. 555 00:23:33,546 --> 00:23:35,679 So at the end of the day it get back to the basics 556 00:23:35,681 --> 00:23:38,249 -and do what Chef Wood knows how to do. -I appreciate that, guys. 557 00:23:38,350 --> 00:23:40,584 -Thank you, Chef. -No worries. Thank you. 558 00:23:40,586 --> 00:23:43,320 [Wood] I'm just gonna hope that I'm not going home because all I needed was sal 559 00:23:43,322 --> 00:23:45,222 Usually I do my salt at the end, 560 00:23:45,224 --> 00:23:47,024 but the way time was working I didn't get a chance. 561 00:23:50,630 --> 00:23:53,497 Chef Trevor, please tell us about your kebab using beef tri-tip. 562 00:23:53,499 --> 00:23:57,034 [Trevor] I did a tri-tip keb with a charred apple slaw. 563 00:24:03,142 --> 00:24:05,743 Chef Trevor, I liked the way as you went with the tri-tip 564 00:24:05,845 --> 00:24:07,945 by cutting it really thin as I taste now. 565 00:24:08,014 --> 00:24:09,947 But everything on the plate is under-seasoned. 566 00:24:11,317 --> 00:24:14,218 Chef Trevor, the beef could use some char 567 00:24:14,220 --> 00:24:16,120 but the smoky flavor was really there. 568 00:24:16,122 --> 00:24:18,522 I feel like your cabbage could use some more char, 569 00:24:18,524 --> 00:24:21,959 that would've picked up for the lack of char on the kebab. 570 00:24:22,028 --> 00:24:23,327 -Thank you. -Thank you, Chef. 571 00:24:23,329 --> 00:24:24,595 And thank you, Chef. 572 00:24:24,696 --> 00:24:26,630 Let's give the judges couple of minutes to deliberate 573 00:24:26,632 --> 00:24:27,965 and we'll call you back shortly. 574 00:24:28,000 --> 00:24:29,866 Thank you. 575 00:24:29,868 --> 00:24:32,803 [Trevor] I hope that beef has got enough punch to take me to the last round 576 00:24:32,805 --> 00:24:34,505 But this could go either way. 577 00:24:39,412 --> 00:24:41,278 The Crossfire Round is complete 578 00:24:41,280 --> 00:24:43,247 and it was "The battle of the kebab." 579 00:24:43,349 --> 00:24:45,382 One of our chef's working with the beef tri-tip 580 00:24:45,384 --> 00:24:47,818 and the other one with lamb leg. How did they do? 581 00:24:47,820 --> 00:24:52,022 We saw some unconventional techniques when it comes to construction of the kebab, 582 00:24:52,024 --> 00:24:53,390 and I felt like we had two chefs 583 00:24:53,392 --> 00:24:56,126 that were kind of out of their comfort zones. 584 00:24:56,128 --> 00:24:58,863 Let's take a look at Chef Wood and his lamb kebab. 585 00:24:58,964 --> 00:25:03,000 [Dominique] Chef Wood had nice plating but not a whole lot of char 586 00:25:03,002 --> 00:25:05,603 He didn't have salt anywhere on his plate. 587 00:25:05,605 --> 00:25:08,305 He employed the same cooking techniques 588 00:25:08,307 --> 00:25:11,509 for lobster and shrimp as he did a whole leg of lamb. 589 00:25:11,511 --> 00:25:13,310 We expect more here in the Fire Masters arena. 590 00:25:14,213 --> 00:25:15,412 Let's talk about Chef Trevor 591 00:25:15,414 --> 00:25:17,047 and his beef tri-tip kebab. 592 00:25:17,049 --> 00:25:19,917 [Dominique] I think it was a great effort. The flavor was good. 593 00:25:19,919 --> 00:25:21,485 You know, he only used salt and pepper. 594 00:25:21,521 --> 00:25:25,322 Kebabs are all about fun, and playing with marinades and playing spices. 595 00:25:25,324 --> 00:25:27,358 He took a huge step back in this challenge. 596 00:25:27,426 --> 00:25:29,192 Yeah, I agree. 597 00:25:29,194 --> 00:25:30,961 I don't think you got the ch the way that you really would love on it, 598 00:25:30,963 --> 00:25:32,262 but I could taste the smoke. 599 00:25:32,264 --> 00:25:35,032 For me, I feel like both Chef Wood and Chef Trevor, 600 00:25:35,034 --> 00:25:37,401 this challenge really gave them a lot of trouble. 601 00:25:37,403 --> 00:25:41,005 This was an interesting Crossfire Round, difficult to judge. 602 00:25:41,007 --> 00:25:42,706 Have you made a decision? 603 00:25:42,708 --> 00:25:43,774 -Yes. -Yup. 604 00:25:43,776 --> 00:25:45,209 -Yes. -Let's call the chefs back in. 605 00:25:50,216 --> 00:25:52,716 Chefs, in this Crossfire Round, 606 00:25:52,718 --> 00:25:54,485 it was a battle of the kebab. 607 00:25:54,487 --> 00:25:57,922 One featuring lamb leg, and the other, beef tri-tip. 608 00:25:57,924 --> 00:26:01,625 The winner of this round will walk away with a Napoleon portable grill, 609 00:26:01,627 --> 00:26:04,528 and move on to the third and final round, 610 00:26:04,530 --> 00:26:06,397 to face off against one of our judges. 611 00:26:06,399 --> 00:26:10,034 Judges, please tell us who will be moving on to the final round. 612 00:26:10,102 --> 00:26:13,404 The chef who will be moving on to the final round is... 613 00:26:15,207 --> 00:26:16,206 Chef... 614 00:26:16,609 --> 00:26:17,441 Trevor. 615 00:26:17,543 --> 00:26:20,110 -[Trevor sighs] -[applause] 616 00:26:21,414 --> 00:26:22,579 [Eddie] Good job, Chef. 617 00:26:22,581 --> 00:26:23,647 [Trevor] I'm going to the Feast of Fire. 618 00:26:23,716 --> 00:26:25,349 Unbelievable. 619 00:26:25,851 --> 00:26:27,251 Thank you. 620 00:26:27,253 --> 00:26:30,654 Chef Wood, you're an enthusiastic chef with a unique style. 621 00:26:30,756 --> 00:26:32,823 And it was a pleasure watching you cook today. 622 00:26:32,825 --> 00:26:35,526 Unfortunately, you've been eliminated from the competition. 623 00:26:35,528 --> 00:26:37,561 And it's time to leave the Fire Masters arena. 624 00:26:37,630 --> 00:26:38,629 Nice meeting all you chefs. 625 00:26:38,631 --> 00:26:39,930 Y'all know where to find me, man. 626 00:26:39,932 --> 00:26:41,031 -Good luck, T. -Thank you. 627 00:26:41,033 --> 00:26:42,299 [Wood] I had a lot of fun today. 628 00:26:42,301 --> 00:26:43,934 This has definitely made me a better chef. 629 00:26:43,936 --> 00:26:46,303 This was the opportunity that, uh, comes once in a lifetime. 630 00:26:46,305 --> 00:26:49,073 And if you do my background, you will be proud of it. 631 00:26:52,244 --> 00:26:54,311 Chef Trevor, in the first two rounds, 632 00:26:54,313 --> 00:26:56,280 you displayed grace under fire. 633 00:26:56,282 --> 00:26:58,649 But now, it's time to turn up the heat. 634 00:26:58,718 --> 00:27:01,151 In this final round, you'll be going head-to-head 635 00:27:01,220 --> 00:27:03,053 against one of our Fire Masters judges. 636 00:27:05,958 --> 00:27:09,159 And the judge you'll be facing off against is... 637 00:27:10,463 --> 00:27:12,630 Chef Dominique Leach. 638 00:27:12,632 --> 00:27:14,198 -[whooping] -Let's go! 639 00:27:14,200 --> 00:27:15,699 Let's do this. 640 00:27:15,701 --> 00:27:18,002 [Trevor] Chef Dominique, she's a Fire Master, 641 00:27:18,004 --> 00:27:19,436 and I'm in her house. 642 00:27:19,505 --> 00:27:22,139 I'm gonna have to turn the dial up to 1,000. 643 00:27:22,208 --> 00:27:24,808 Chef Trevor, Chef Dominque, 644 00:27:24,810 --> 00:27:27,645 you're about to face off in the Feast of Fire. 645 00:27:30,850 --> 00:27:32,616 In this final round, 646 00:27:32,618 --> 00:27:34,918 you must create a family-style feast 647 00:27:34,920 --> 00:27:36,520 inspired by the theme... 648 00:27:39,659 --> 00:27:41,025 Pub grub. 649 00:27:41,027 --> 00:27:42,760 -All right. -All right! Let's go! 650 00:27:42,861 --> 00:27:44,394 Nice. 651 00:27:44,396 --> 00:27:47,097 [Dylan] When hunger hits, there is nothing like a pub-food favorite. 652 00:27:47,099 --> 00:27:48,932 Give us a flamed grilled feast 653 00:27:48,934 --> 00:27:51,135 that would pair perfectly with a pint. 654 00:27:51,236 --> 00:27:53,303 [Dominique] Pub food is grea because it's casual. 655 00:27:53,305 --> 00:27:55,539 Sometimes you don't want to put on a pretty dress. 656 00:27:55,641 --> 00:27:58,008 You wanna eat your wings and have some fun. 657 00:27:58,010 --> 00:28:00,010 [Trevor] I love pub grub. 658 00:28:00,012 --> 00:28:01,912 Things you can eat with your hand 659 00:28:01,914 --> 00:28:04,014 and have a bevvy in the other hand. 660 00:28:04,016 --> 00:28:05,349 What's not to like? 661 00:28:05,418 --> 00:28:07,618 Y'all just write me the check now. 662 00:28:07,620 --> 00:28:09,720 The stakes have never been higher. 663 00:28:09,722 --> 00:28:11,055 So you'll each have a sous chef 664 00:28:11,156 --> 00:28:12,923 to help you create your feast. 665 00:28:12,925 --> 00:28:14,792 These feasts will be tasted blind, 666 00:28:14,794 --> 00:28:17,728 which means we're not gonna be here to watch you cook. 667 00:28:17,730 --> 00:28:19,096 But when we get back, 668 00:28:19,098 --> 00:28:21,999 I'll be taking Chef Dominique's seat at the judge's table. 669 00:28:22,001 --> 00:28:25,102 Before you get started, I've got a hot twist for you. 670 00:28:25,104 --> 00:28:27,404 Over at the firepit, there are two stands. 671 00:28:27,406 --> 00:28:29,306 Choose a stand and light it on fire 672 00:28:29,308 --> 00:28:32,443 to reveal an ingredient you must use in your feast. 673 00:28:33,112 --> 00:28:34,912 Chefs, are you ready? 674 00:28:34,914 --> 00:28:36,513 -Let's go! -Hoo-yah! Let's do this. 675 00:28:36,515 --> 00:28:38,716 You've got 45 minutes on the clock. 676 00:28:39,719 --> 00:28:43,120 And your time starts... now. 677 00:28:44,857 --> 00:28:46,023 Pub night, boys. 678 00:28:46,025 --> 00:28:47,324 For some reason, I got a feeling 679 00:28:47,326 --> 00:28:49,359 this challenge is gonna make me very thirsty. 680 00:28:49,461 --> 00:28:50,427 Thirsty, thirsty. 681 00:28:51,964 --> 00:28:53,197 [Dominique] Cheddar cheese. 682 00:28:53,199 --> 00:28:56,100 Cheddar cheese and pub food is a walk in the park, right? 683 00:28:56,102 --> 00:28:57,234 I mean, come on. 684 00:28:58,938 --> 00:29:00,337 I got peanuts. 685 00:29:00,406 --> 00:29:03,107 Peanuts in the Fire Masters arena. 686 00:29:03,109 --> 00:29:04,641 I have to figure out how to use these. 687 00:29:06,112 --> 00:29:07,010 Let's go. 688 00:29:07,546 --> 00:29:09,146 [Dominique] I love pub food. 689 00:29:09,215 --> 00:29:11,915 You get in there with your hands. 690 00:29:11,917 --> 00:29:13,217 We gotta go, we gotta go. 691 00:29:13,219 --> 00:29:15,352 If you go to a pub, you definitely want chicken wings. 692 00:29:15,420 --> 00:29:18,322 So, for my main, I'm making smoked barbeque chicken wings. 693 00:29:18,324 --> 00:29:21,458 My first side is hand-cut poutine with cheddar cheese. 694 00:29:21,527 --> 00:29:25,462 My second side is char-grilled vegetables with balsamic honey glaze. 695 00:29:25,531 --> 00:29:28,699 And for my dessert, I have a apple and fig tarte tatin 696 00:29:28,701 --> 00:29:30,834 with smoked maple pecans. 697 00:29:30,936 --> 00:29:32,302 Delicious. 698 00:29:32,304 --> 00:29:33,737 -[sous chef 1] What would you like? -[Dominique] Um, just pretty 699 00:29:33,806 --> 00:29:36,240 -uh, classic batons. -Okay, Chef. 700 00:29:36,308 --> 00:29:39,042 So, I have my sous chef cut the fries for the poutine. 701 00:29:39,044 --> 00:29:41,111 And then, I'm gonna toss the wings in my dry rub 702 00:29:41,113 --> 00:29:45,816 smoked paprika, chili powder, a little Cajun seasoning. 703 00:29:45,818 --> 00:29:48,218 And I'm headed to the charcoal grill. 704 00:29:48,220 --> 00:29:49,720 I'm gonna go with apple wood chip, 705 00:29:49,722 --> 00:29:51,555 because they bring out a nice sweetness, 706 00:29:51,657 --> 00:29:53,123 and they'll pair really well with the sauce. 707 00:29:53,626 --> 00:29:54,958 All right. 708 00:29:55,027 --> 00:29:58,228 Gonna get you skewers and a bunch of equipment, okay? 709 00:29:58,230 --> 00:30:00,230 I know what my pub grub menu is. 710 00:30:00,232 --> 00:30:03,133 For my main, I'm gonna make peanut chicken tacos 711 00:30:03,235 --> 00:30:04,802 with tomato-pepper salsa. 712 00:30:04,804 --> 00:30:08,205 For my first side, cold-baked potatoes with lime sour cream. 713 00:30:08,207 --> 00:30:11,542 For my second side, Brussels sprouts and charred tomato skewers. 714 00:30:11,643 --> 00:30:14,711 And for dessert, charred apple bread pudding with caramel sauce. 715 00:30:14,713 --> 00:30:17,014 I'm gonna get these in the fire. 716 00:30:17,016 --> 00:30:19,449 First thing I do is get the potatoes right in the coals. 717 00:30:19,551 --> 00:30:20,750 Hot! 718 00:30:20,752 --> 00:30:22,419 And then, I need to get these peanuts shelled 719 00:30:22,421 --> 00:30:25,489 to make the peanut butter marinade for my chicken. 720 00:30:25,491 --> 00:30:28,258 I'm gonna add some canola oil and some cracked pepper. 721 00:30:28,360 --> 00:30:30,661 Ideally, I'd like to let it marinate overnight 722 00:30:30,762 --> 00:30:32,229 but I don't have that kind of time. 723 00:30:32,231 --> 00:30:34,131 -Chicken is in the marinade. -Thank you. 724 00:30:35,901 --> 00:30:38,235 [Dylan] Well, my friends, it's the Feast of Fire again. 725 00:30:38,337 --> 00:30:40,604 And tonight, it's all about pub grub. 726 00:30:40,606 --> 00:30:44,508 As a bar owner, this challenge excites me. 727 00:30:44,510 --> 00:30:47,211 [Dylan] We got Chef Trevor and Chef Dominique. 728 00:30:47,213 --> 00:30:49,313 I think this is gonna be an epic battle. 729 00:30:49,315 --> 00:30:52,649 Chef Dominque, having that extensive background in barbeque, 730 00:30:52,751 --> 00:30:53,851 charred and smoked, 731 00:30:53,919 --> 00:30:55,953 this is right up her alley. 732 00:30:55,955 --> 00:30:57,621 [Dylan] We've seen that Chef Trevor 733 00:30:57,623 --> 00:30:59,423 has been solid throughout the day, 734 00:30:59,425 --> 00:31:01,190 winning both of his rounds. 735 00:31:01,192 --> 00:31:04,628 [Roger] I want to see them bring some creativity to these pub classics. 736 00:31:04,630 --> 00:31:06,730 -[Dylan] I'm ready to hit the pub. -Let's go. I'm thirsty. 737 00:31:08,834 --> 00:31:11,335 [Dominique] I'm gonna have my sous chef cutting some green apples 738 00:31:11,436 --> 00:31:12,736 for my apple tarte tatin. 739 00:31:12,805 --> 00:31:14,905 I want to do a little kiss on the grill, 740 00:31:14,907 --> 00:31:17,507 so we have some Fire Masters arena in every dish. 741 00:31:17,509 --> 00:31:18,709 [sous chef 1] Apples are on the grill, Chef. 742 00:31:18,711 --> 00:31:20,143 [Dominique] All right, beautiful. 743 00:31:20,145 --> 00:31:22,112 So, I want to start working on the barbeque sauce for my wings. 744 00:31:22,114 --> 00:31:25,115 I add ketchup, apple cider vinegar, molasses, 745 00:31:25,117 --> 00:31:28,051 brown sugar, Worcestershire sauce. 746 00:31:28,053 --> 00:31:30,687 All right, let's go! 747 00:31:30,689 --> 00:31:33,957 [Trevor] My sous chef needs to get my Brussels sprouts blanched 748 00:31:33,959 --> 00:31:36,827 so that I can make my Brussels sprout and cherry tomato skewers. 749 00:31:36,829 --> 00:31:38,729 -Brussels sprouts are in. -[Trevor] Thank you. 750 00:31:38,731 --> 00:31:40,597 I start working on those apples. 751 00:31:40,599 --> 00:31:42,232 These apples are gonna end up in my dessert. 752 00:31:42,301 --> 00:31:44,835 I want to toss them in some brown sugar and cinnamon, 753 00:31:44,937 --> 00:31:47,304 and I need to hit the firepit. 754 00:31:47,306 --> 00:31:48,772 Whoo. 755 00:31:48,774 --> 00:31:50,107 [Dominique] It's time to make the fries for the poutine. 756 00:31:50,109 --> 00:31:52,442 [sous chef 1] We are blanching some fries. 757 00:31:52,544 --> 00:31:55,245 Bring them out, turn that temperature up. 758 00:31:55,347 --> 00:31:57,247 -[sous chef 1] Yes, Chef. -[Dominique] And do a quick fry. 759 00:31:57,349 --> 00:31:58,415 I'm double frying the fry 760 00:31:58,417 --> 00:32:00,617 because I want it to be very crispy, 761 00:32:00,619 --> 00:32:03,153 so that it can hold up against that gravy. 762 00:32:03,255 --> 00:32:05,322 It's not poutine without decadent gravy. 763 00:32:05,324 --> 00:32:06,590 All right, let's go. 764 00:32:06,592 --> 00:32:09,626 We're gonna melt some butter down, hit it with some flour 765 00:32:09,628 --> 00:32:10,827 to make a nice roux. 766 00:32:10,829 --> 00:32:12,429 And then, we'll put some beef stock on. 767 00:32:12,431 --> 00:32:14,698 Also, I'm gonna add some thyme in for some earthy flavor. 768 00:32:15,434 --> 00:32:16,466 Oh. 769 00:32:18,604 --> 00:32:20,604 [Trevor] I grab my charred apples. 770 00:32:20,606 --> 00:32:23,040 And I get my sous chef to make the custard mixture 771 00:32:23,042 --> 00:32:24,241 for the charred apple bread pudding, 772 00:32:24,343 --> 00:32:26,109 while I start tearing apart the bread. 773 00:32:26,111 --> 00:32:28,645 And then I soak that bread in the custard, 774 00:32:28,747 --> 00:32:30,547 and then I toss the apples in. 775 00:32:30,616 --> 00:32:32,616 And it takes at least 30 minutes to bake. 776 00:32:33,919 --> 00:32:35,852 Here are some peppers, we got the asparagus. 777 00:32:35,954 --> 00:32:38,055 I want to get a nice char on it. 778 00:32:38,057 --> 00:32:40,390 We're gonna serve it with that balsamic glaze 779 00:32:40,392 --> 00:32:42,459 and some Gorgonzola cheese. 780 00:32:42,528 --> 00:32:44,561 Charred vegetables go well with Gorgonzola. 781 00:32:44,630 --> 00:32:46,964 Gorgonzola goes well with chicken wings. 782 00:32:46,966 --> 00:32:47,831 And it's pub night. 783 00:32:47,933 --> 00:32:49,399 I check on my chicken wings. 784 00:32:49,401 --> 00:32:51,234 I start dipping those wings in the sauce, 785 00:32:51,303 --> 00:32:54,504 put them back on the grill so they have a nice glaze. 786 00:32:54,506 --> 00:32:56,606 That's a wing dance, right? 787 00:32:58,110 --> 00:33:00,210 Brussels sprouts are blanched. 788 00:33:00,212 --> 00:33:03,246 [Trevor] I'm gonna skewer my Brussels sprouts with some grape tomatoes 789 00:33:03,315 --> 00:33:05,048 and throw them on the fire. 790 00:33:05,050 --> 00:33:08,251 I just remember them saying, "Char, char, char, char, char, char, char, char, char." 791 00:33:08,353 --> 00:33:10,253 So it's time to get my chick on the charcoal grill, 792 00:33:10,355 --> 00:33:12,723 and get some of that apple wood smoke flavor in there. 793 00:33:12,725 --> 00:33:15,425 I wanna let the chicken cook for about 20 minutes, 794 00:33:15,427 --> 00:33:18,428 and then I want it resting before I slice it up for the tacos. 795 00:33:19,832 --> 00:33:21,465 -Hey, apples are kissed. -[Dominique] Okay. 796 00:33:21,533 --> 00:33:24,301 It's time to start working on the caramel for my apple and fig tarte tatin. 797 00:33:24,303 --> 00:33:26,403 I'm gonna make a quick caramel. 798 00:33:26,405 --> 00:33:29,206 Melt some butter down, hit it with some sugar. 799 00:33:29,942 --> 00:33:32,042 Come on, caramel. 800 00:33:32,144 --> 00:33:34,511 It's just not caramelizing. 801 00:33:34,513 --> 00:33:38,515 I don't have a choice but to add my stock to it. 802 00:33:38,517 --> 00:33:41,084 I need 20 minutes to cook this dessert. 803 00:33:41,086 --> 00:33:42,485 We gotta get this on. 804 00:33:42,487 --> 00:33:45,055 At this point, I'm concerned that those might not cook in time. 805 00:33:46,325 --> 00:33:47,524 20 minutes! 806 00:33:50,629 --> 00:33:52,562 [Trevor] I go over and check on my potatoes. 807 00:33:52,664 --> 00:33:53,897 They're getting pretty black 808 00:33:53,899 --> 00:33:57,000 so I'm gonna finish it on the hot gas barbeque. 809 00:33:57,002 --> 00:34:00,103 The way I want to serve these potatoes is to cut them in half, 810 00:34:00,105 --> 00:34:02,039 and serve them like a big potato. 811 00:34:02,041 --> 00:34:04,041 [sous chef 2] The potatoes are still hard. 812 00:34:04,142 --> 00:34:05,842 [Trevor] Let me see, let me see. 813 00:34:05,911 --> 00:34:07,711 They're not cooking as fast as I want. 814 00:34:07,713 --> 00:34:08,845 They're not gonna be done in time. 815 00:34:09,948 --> 00:34:13,517 I can't serve raw potatoes to the judges. 816 00:34:13,519 --> 00:34:14,618 Are you kidding me? 817 00:34:20,526 --> 00:34:22,459 [sous chef 2] The potatoes are still hard. 818 00:34:22,561 --> 00:34:23,593 [Trevor] Let me see. 819 00:34:23,595 --> 00:34:27,097 I can't serve raw potatoes to the judges. 820 00:34:27,099 --> 00:34:28,398 Change of plans. 821 00:34:28,466 --> 00:34:30,033 -We're gonna cut them again, right? -[sous chef 2] Okay. 822 00:34:30,102 --> 00:34:31,401 [Trevor] And then just finish them on the grill, 823 00:34:31,403 --> 00:34:32,602 -grilled potatoes. -[sous chef 2] Okay. 824 00:34:32,604 --> 00:34:34,504 [Trevor] I'm gonna quarter the potatoes, 825 00:34:34,506 --> 00:34:35,939 put them on the high heat, 826 00:34:35,941 --> 00:34:38,141 and we're gonna do grilled potato wedges instea 827 00:34:38,210 --> 00:34:40,043 Potato wedges are pub food. 828 00:34:40,045 --> 00:34:41,511 You just roll with the punches, right? 829 00:34:41,513 --> 00:34:43,513 [Dominique] I don't burn anything. 830 00:34:43,515 --> 00:34:45,148 We're gonna go with this gravy, okay? 831 00:34:46,185 --> 00:34:47,851 [sous chef 1] Fries are looking great. 832 00:34:47,953 --> 00:34:49,052 It's time to plate the poutine. 833 00:34:49,054 --> 00:34:51,221 Toss, baby. Toss. 834 00:34:51,223 --> 00:34:53,423 First, we lay down those golden fries. 835 00:34:53,425 --> 00:34:55,125 Hit it with the cheese curd cheddar. 836 00:34:55,127 --> 00:34:56,726 Hit it with that gravy. 837 00:34:56,728 --> 00:34:58,862 And then, we're gonna pour the gravy all over 'em, 838 00:34:58,897 --> 00:35:00,764 and finish 'em with the green onions. 839 00:35:00,832 --> 00:35:02,399 There's Canadians in the building. 840 00:35:02,401 --> 00:35:04,201 I have to nail this poutine. 841 00:35:06,505 --> 00:35:08,405 -Ten minutes. -Heard that. 842 00:35:08,407 --> 00:35:11,341 [Trevor] The beautiful thin about these Brussels sprout skewers 843 00:35:11,343 --> 00:35:13,510 is they don't have to be served piping hot. 844 00:35:13,512 --> 00:35:15,812 So I gonna season 'em so that they have time to settle 845 00:35:15,814 --> 00:35:18,115 and all the juices go back into the tomato. 846 00:35:18,117 --> 00:35:20,050 Next, my tacos need a salsa, 847 00:35:20,052 --> 00:35:21,518 so I cut up some tomatoes. 848 00:35:21,520 --> 00:35:23,053 And I want them to kiss the grill, 849 00:35:23,121 --> 00:35:25,522 because I want this to be a bit of a cooked salsa. 850 00:35:25,524 --> 00:35:28,058 And then, I chop up a coupl of the different peppers, 851 00:35:28,127 --> 00:35:30,460 and I'm incorporating that with some salt 852 00:35:30,529 --> 00:35:31,695 and some lime juice. 853 00:35:31,697 --> 00:35:34,464 Things are starting to come together fast. 854 00:35:34,533 --> 00:35:35,499 Good, good. 855 00:35:35,501 --> 00:35:36,800 [sous chef 1] Five minutes! 856 00:35:38,604 --> 00:35:39,602 [Dominique] Time's running out. 857 00:35:39,604 --> 00:35:41,138 I have to focus and get this food plated. 858 00:35:41,206 --> 00:35:43,540 Let's toss the nuts with some maple syrup. 859 00:35:43,609 --> 00:35:45,041 I have my roasted veg, 860 00:35:45,043 --> 00:35:47,410 I'm gonna hit it with the balsamic glaze. 861 00:35:47,412 --> 00:35:50,313 After that, I'm gonna finish it with that room-temp Gorgonzola. 862 00:35:50,315 --> 00:35:52,349 That's how I do 'em, right there. 863 00:35:52,417 --> 00:35:53,683 [sous chef 2] You wanna come here 864 00:35:53,685 --> 00:35:55,218 -and take a look at this caramel sauce? -[Trevor] Yup. 865 00:35:55,220 --> 00:35:56,653 Time's starting to get away from me. 866 00:35:56,722 --> 00:35:58,255 I gotta get my [indistinct] 867 00:35:58,323 --> 00:36:01,258 I got to get the potatoes on the plate, and I gotta build the tacos. 868 00:36:01,359 --> 00:36:04,361 My chicken's looking juicy, it's got grill marks. 869 00:36:04,429 --> 00:36:08,498 And I gotta still season it with some fancy coarse salt and some crushed chilis. 870 00:36:08,500 --> 00:36:09,633 We're almost there. 871 00:36:09,734 --> 00:36:10,800 Two minutes! 872 00:36:10,802 --> 00:36:12,202 [sous chef 1] These look amazing. 873 00:36:13,338 --> 00:36:15,038 [Dominique] So I hit these with some more sauce. 874 00:36:16,341 --> 00:36:17,207 One minute! 875 00:36:18,310 --> 00:36:19,709 I'm going with dessert. 876 00:36:21,713 --> 00:36:23,113 Let's get this fig on the plate. 877 00:36:24,116 --> 00:36:26,750 [all] Ten, nine, eight, 878 00:36:26,851 --> 00:36:31,354 seven, six, five, four, 879 00:36:31,423 --> 00:36:34,724 three, two, one! 880 00:36:35,060 --> 00:36:36,493 Hey. Nice. 881 00:36:36,495 --> 00:36:38,762 Good job, good job. 882 00:36:38,863 --> 00:36:40,931 [Dominique] Time is up. The wings looks wonderful. 883 00:36:40,933 --> 00:36:43,500 They're so saucy, they're so bright. 884 00:36:43,502 --> 00:36:46,536 I hope these judges love my food and want more. 885 00:36:49,007 --> 00:36:52,042 [Trevor] I look down at my plates, there is so much color. 886 00:36:52,110 --> 00:36:55,045 My pub grub is looking fantastic. 887 00:36:55,146 --> 00:36:56,112 It makes me happy. 888 00:36:56,114 --> 00:36:57,514 Looks great. 889 00:37:01,320 --> 00:37:02,719 It's the Feast of Fire, 890 00:37:02,721 --> 00:37:05,155 and tonight, we're heading to the bar for some pub food. 891 00:37:05,223 --> 00:37:08,225 I'm already happy. I see some saucy wings. 892 00:37:08,227 --> 00:37:11,228 [Dylan] This chef has prepared for u smoked barbeque chicken wings, 893 00:37:11,230 --> 00:37:13,296 hand-cut poutine, with cheddar cheese, 894 00:37:13,298 --> 00:37:16,299 char-grilled vegetables with balsamic honey glaze, 895 00:37:16,301 --> 00:37:19,135 and we'll finish off with apple and fig tarte tatin, 896 00:37:19,204 --> 00:37:21,137 with smoked maple pecans. 897 00:37:21,206 --> 00:37:23,506 This chef had to cook with cheddar cheese. 898 00:37:23,508 --> 00:37:25,108 You gotta eat your veggies, Roger. 899 00:37:25,110 --> 00:37:27,644 I'm good. I love vegetables, bro. 900 00:37:27,713 --> 00:37:30,947 [Eddie] I'm already seeing some char on these wings that I'm really loving. 901 00:37:34,620 --> 00:37:36,653 -Oh, man. -Hmm. Nice smoke on there, eh? 902 00:37:36,755 --> 00:37:37,621 [Eddie] Mmm-hmm. 903 00:37:37,623 --> 00:37:39,122 That is a tasty wing. 904 00:37:39,124 --> 00:37:40,557 -[Dylan] Mmm-hmm. -Oh, my gosh! 905 00:37:40,659 --> 00:37:43,827 Not too sweet, has a little bit of heat to it. 906 00:37:43,829 --> 00:37:45,528 Still nice and tender on the inside. 907 00:37:45,530 --> 00:37:47,330 The only challenge you run into 908 00:37:47,332 --> 00:37:49,599 when you're doing a wet wing like this, 909 00:37:49,601 --> 00:37:52,202 by dousing them so much in that sauce, 910 00:37:52,204 --> 00:37:53,737 you, kind of, lose a little bit of the crunch. 911 00:37:53,838 --> 00:37:54,804 Hmm. That's a good point. 912 00:37:57,109 --> 00:37:58,708 [Dylan] Now, this poutine has cheese curd, 913 00:37:58,710 --> 00:38:00,310 which is the authentic way to do it. 914 00:38:00,312 --> 00:38:03,213 But this chef has also taken the liberty of adding cheddar cheese. 915 00:38:03,215 --> 00:38:05,315 So when it melts, it gets nice and stringy. 916 00:38:05,317 --> 00:38:08,418 -These hand-cut fries are really nicely seasoned. -Yeah. 917 00:38:08,420 --> 00:38:11,154 Not a lot of the arena in the poutine dish. 918 00:38:11,222 --> 00:38:12,622 [Dylan] What do you guys think about the veg? 919 00:38:12,624 --> 00:38:15,659 The peppers are still supple and tender, but crunchy. 920 00:38:15,760 --> 00:38:17,460 Good char on them, seasoned really well. 921 00:38:17,529 --> 00:38:19,062 Just the right amount of balsamic. 922 00:38:19,097 --> 00:38:20,597 Normally, when you go to a pub, 923 00:38:20,599 --> 00:38:23,033 you get wings, you get celery and carrots 924 00:38:23,101 --> 00:38:24,801 with, like, the blue cheese dressing. 925 00:38:24,803 --> 00:38:25,802 -But this is-- -Elevated. 926 00:38:25,804 --> 00:38:26,936 -Elevated. -Fire Mastered, huh? 927 00:38:27,005 --> 00:38:28,538 That's immediately what I thought about. 928 00:38:28,607 --> 00:38:30,640 This first feast really hit the spot. 929 00:38:30,709 --> 00:38:31,974 I'm looking forward to dessert. 930 00:38:31,976 --> 00:38:34,511 This chef has prepared an apple and fig tarte tati 931 00:38:34,513 --> 00:38:36,813 -with smoked maple pecans. -[Eddie] Mmm. 932 00:38:36,815 --> 00:38:39,816 Ooh, look at the glaze. 933 00:38:39,818 --> 00:38:41,618 Nice and caramelized around the edges, 934 00:38:41,620 --> 00:38:43,586 I'm getting some texture from the nuts. 935 00:38:43,588 --> 00:38:44,921 You're making me jealous, Eddie. 936 00:38:44,923 --> 00:38:46,723 I got a completely different experience. 937 00:38:46,725 --> 00:38:49,059 I got, like, three little pieces of pecan. 938 00:38:49,127 --> 00:38:52,729 The dough is, like, really, really thick and uncooked. 939 00:38:52,731 --> 00:38:55,665 The main problem is the consistency issue. 940 00:38:55,734 --> 00:38:58,335 This first feast was full of pub favorites. 941 00:38:58,436 --> 00:38:59,602 You guys ready for another round? 942 00:38:59,604 --> 00:39:01,938 -I think I can manage. -[laughing] 943 00:39:03,909 --> 00:39:06,509 Our second pub grub feast has arrived. 944 00:39:06,511 --> 00:39:08,812 This chef has prepared for u peanut chicken tacos 945 00:39:08,814 --> 00:39:10,313 with tomato-pepper salsa, 946 00:39:10,315 --> 00:39:12,849 cold-baked potatoes with lime sour cream, 947 00:39:12,918 --> 00:39:15,151 Brussels sprouts, and charred tomato skewers. 948 00:39:15,253 --> 00:39:17,320 We'll wrap it all up with charred apple bread pudding 949 00:39:17,322 --> 00:39:18,355 with caramel sauce. 950 00:39:18,456 --> 00:39:20,223 This chef had to cook with peanuts. 951 00:39:22,060 --> 00:39:25,195 -Another staple at a bar, for me, is tacos. -[Dylan] Yeah. 952 00:39:25,197 --> 00:39:28,832 [Eddie] Spicy, one-hander, small, so you can eat a lot of 'em. 953 00:39:28,900 --> 00:39:30,032 [Dylan] Mmm-hmm. 954 00:39:30,034 --> 00:39:31,801 The best thing about this taco is that salsa. 955 00:39:31,803 --> 00:39:34,204 It's bright, it's flavorful it's well seasoned. 956 00:39:34,206 --> 00:39:36,039 But if you have the taco just on its own, 957 00:39:36,108 --> 00:39:37,407 there's not a lot of seasoning on the chicken. 958 00:39:37,409 --> 00:39:39,743 I certainly don't taste any peanut. 959 00:39:39,844 --> 00:39:41,945 -But they did use the arena. -Yes. 960 00:39:41,947 --> 00:39:44,514 You can see they kissed the chicken on the grill, so that's good. 961 00:39:44,516 --> 00:39:47,817 [Dylan] The Brussels sprouts skewers are definitely a little bit flat. 962 00:39:47,819 --> 00:39:49,319 I would definitely like some more char. 963 00:39:49,321 --> 00:39:50,653 You can see, they hit a grill, 964 00:39:50,755 --> 00:39:52,122 but they need a little bit of love. 965 00:39:52,124 --> 00:39:55,225 Even just some herbs and garlic, maybe a little chili. 966 00:39:55,227 --> 00:39:58,061 [Eddie] I really enjoy how this chef cooked their potatoes. 967 00:39:58,063 --> 00:39:59,763 Looks like they threw 'em right in the fire, 968 00:39:59,864 --> 00:40:01,765 so they got heavy char, heavy smoke, 969 00:40:01,833 --> 00:40:03,132 and it's seasoned very well. 970 00:40:03,134 --> 00:40:05,301 I think this chef was heading in a really good direction. 971 00:40:05,303 --> 00:40:08,505 Almost doing a play on a potato skin or a baked potato. 972 00:40:08,507 --> 00:40:11,408 This chef definitely had a unique take on pub food. 973 00:40:11,410 --> 00:40:13,610 -You guys ready for last call on dessert? -Yes. 974 00:40:13,612 --> 00:40:18,014 [Dylan] This chef has prepar a charred apple bread puddin with caramel sauce. 975 00:40:18,016 --> 00:40:19,416 [Eddie] This is a fancy pub here. 976 00:40:19,418 --> 00:40:21,851 -This is a fancy pub. -[laughing] 977 00:40:21,920 --> 00:40:24,721 [Eddie] For bread pudding, it's a little bit drier than what I would like. 978 00:40:24,723 --> 00:40:26,723 The ratio is off from custard to bread, 979 00:40:26,725 --> 00:40:28,425 but the flavor of it is quite nice. 980 00:40:28,427 --> 00:40:31,327 I think the caramel sauce that the chef put on top is actually quite nice. 981 00:40:31,329 --> 00:40:32,629 -I just wish there was more of it. -More of it. 982 00:40:32,631 --> 00:40:33,963 More of it, yeah. 983 00:40:33,965 --> 00:40:36,032 Well, my friends, two very different takes on pub grub. 984 00:40:36,134 --> 00:40:38,101 Let's take a look at these meals dish by dish 985 00:40:38,103 --> 00:40:40,203 and see which of these feasts came out on top. 986 00:40:40,205 --> 00:40:42,672 The smoked chicken wings, for me, were the star in that first feast. 987 00:40:42,674 --> 00:40:44,307 They were everything that you want. 988 00:40:44,309 --> 00:40:46,409 They were saucy, they had some heat, 989 00:40:46,411 --> 00:40:48,445 it had some char to it, some smoke. 990 00:40:48,546 --> 00:40:50,713 I think they were a little bit heavy handed with the sauce, 991 00:40:50,715 --> 00:40:53,349 because this chef lost all that crunchy skin 992 00:40:53,418 --> 00:40:55,051 by dressing it so heavily with sauce. 993 00:40:56,421 --> 00:40:58,054 Let's take a look at those tacos. 994 00:40:58,056 --> 00:41:00,323 I think this chef was really headed in a good direction, 995 00:41:00,325 --> 00:41:03,059 but all of their garnishes needed to be boosted up a flavor. 996 00:41:03,127 --> 00:41:04,461 You know, if you're gonna make a taco, 997 00:41:04,562 --> 00:41:06,529 you gotta really amp up the flavor. 998 00:41:07,632 --> 00:41:09,399 Let's take a look at our first round of side dishes. 999 00:41:09,401 --> 00:41:10,633 I really liked the poutine. 1000 00:41:10,735 --> 00:41:13,036 They hand-cut fries, they fried them well. 1001 00:41:13,038 --> 00:41:14,737 The gravy was really good. 1002 00:41:14,839 --> 00:41:15,805 Seasoned really well. 1003 00:41:15,940 --> 00:41:17,407 And they also did a pretty good job 1004 00:41:17,409 --> 00:41:19,275 of highlighting their feature ingredient, cheddar cheese. 1005 00:41:19,277 --> 00:41:20,944 But I gotta be honest with you, I didn't taste 1006 00:41:21,012 --> 00:41:23,346 any of the arena. Whereas, in the second feast, 1007 00:41:23,415 --> 00:41:25,215 -you could see that the potatoes had... -[Roger] Yeah, that's true. 1008 00:41:25,217 --> 00:41:26,950 ...unbelievable char. 1009 00:41:26,952 --> 00:41:29,219 And as you would eat them, you was getting the char, you were getting the smoke. 1010 00:41:29,221 --> 00:41:30,620 Let's move on to our next set of sides. 1011 00:41:30,622 --> 00:41:33,957 I was really impressed by the first feast's vegetable dish. 1012 00:41:34,058 --> 00:41:36,359 It tied right into the overall theme. 1013 00:41:36,461 --> 00:41:37,961 You got veggies, you got blue cheese. 1014 00:41:37,963 --> 00:41:39,462 You're just tying in the chicken wings. 1015 00:41:39,564 --> 00:41:41,397 The second chef, their vegetable skewers 1016 00:41:41,399 --> 00:41:42,699 just, kind of, missed the mark 1017 00:41:42,701 --> 00:41:45,034 with its lack of seasoning and flavor. 1018 00:41:45,036 --> 00:41:46,636 Let's take a look at these chefs' desserts. 1019 00:41:46,738 --> 00:41:49,405 [Roger] There was a clear consistency issue with the tarte tatin. 1020 00:41:49,407 --> 00:41:51,708 Eddie, I wish I got your tarte tatin, 1021 00:41:51,710 --> 00:41:54,043 'cause it looked so good. 1022 00:41:54,112 --> 00:41:55,712 Let's take a look at that bread pudding. 1023 00:41:55,714 --> 00:41:57,614 I think this chef was on the right track. 1024 00:41:57,616 --> 00:41:59,616 Just maybe faltered with the ratios 1025 00:41:59,618 --> 00:42:01,251 of the bread pudding to the custard. 1026 00:42:01,319 --> 00:42:04,320 All in all, two fantastic feasts at the pub tonight. 1027 00:42:04,322 --> 00:42:06,923 This was a difficult decision, but I think we've come to our conclusion. 1028 00:42:06,925 --> 00:42:08,691 -I think we have. -Definitely. 1029 00:42:08,693 --> 00:42:10,660 Let's call the chefs back in. 1030 00:42:17,302 --> 00:42:18,801 [Dominique] I served up some great pub grub. 1031 00:42:18,803 --> 00:42:21,538 I'm feeling really confident. I'm ready for the win. 1032 00:42:22,841 --> 00:42:25,308 [Trevor] I did not come here to hang out. 1033 00:42:25,310 --> 00:42:26,609 I came here to win. 1034 00:42:28,146 --> 00:42:30,613 Chefs, cheers to both of you. 1035 00:42:30,615 --> 00:42:33,917 Your pub grub feasts were delicious and satisfyin 1036 00:42:33,919 --> 00:42:37,387 In the first feast, we loved the smoked barbeque wings. 1037 00:42:37,389 --> 00:42:39,422 They were saucy and succulent. 1038 00:42:39,424 --> 00:42:43,026 However, we felt the cook on the tarte tatin was a bit inconsistent. 1039 00:42:44,329 --> 00:42:46,763 In the second feast, we thought the chicken taco 1040 00:42:46,831 --> 00:42:48,665 was the perfect bar food choice. 1041 00:42:48,700 --> 00:42:51,134 And that tomato-pepper salsa was excellent. 1042 00:42:51,235 --> 00:42:55,805 However, we were missing some seasoning on the Brussels sprouts skewers 1043 00:42:55,807 --> 00:42:59,509 While both of your feasts were distinct and tasty takes on pub grub, 1044 00:42:59,511 --> 00:43:01,711 there can only be one winner. 1045 00:43:01,713 --> 00:43:04,113 Tonight's winning feast is... 1046 00:43:08,420 --> 00:43:11,554 The first feast, with the smoked barbeque wings and poutine. 1047 00:43:11,656 --> 00:43:12,655 -Yeah! -[applause] 1048 00:43:14,192 --> 00:43:15,525 I feel great. 1049 00:43:15,527 --> 00:43:18,494 I just successfully defended my Fire Masters title. 1050 00:43:18,496 --> 00:43:20,430 -Congratulations. -Thank you, Chef. 1051 00:43:20,432 --> 00:43:22,465 Chef Trevor did a great job today. 1052 00:43:22,533 --> 00:43:23,933 He's a fierce competitor. 1053 00:43:23,935 --> 00:43:26,536 But he came up against the wrong judge. 1054 00:43:26,605 --> 00:43:28,504 Congratulations, Chef Trevor. 1055 00:43:28,506 --> 00:43:30,106 You're a talented griller. 1056 00:43:30,108 --> 00:43:32,709 And it was a pleasure to have you share your food with us. 1057 00:43:32,711 --> 00:43:34,510 Thank you. I had a blast. 1058 00:43:34,512 --> 00:43:36,212 I may not have won, 1059 00:43:36,214 --> 00:43:38,915 but today was one of the funest days I've had in a kitchen 1060 00:43:38,917 --> 00:43:41,117 in maybe forever.