Welcome to Fire Masters...
Where three chefs will take
three blazing culinary challenges.
-[exclaims] -Let's get it...
[Dylan Benoit] Two will be eliminated...
Not after...
[Dylan] ...and the last che standing will go head to hea
against one of our Fire Masters judges.
Battling for the chance to win $10,000...
Hope for the best.
...and to earn their place as a Fire Masters Champion.
Nothing tastes the way it's supposed to.
-[Dylan] Speed... -[Trevor] Let's do this thing!
-[Dylan] Skill... -[Trevor exclaims]
[Dylan] Scorching competitio
This is Fire Masters!
[Dylan] Three chefs think that they can tame the flam
and be the next Fire Masters Champion.
Let's meet them.
First up, Wood Givens, from St. Louis, Missouri.
I'm the owner and chef of Foodios... We serve all the studios in Atlanta.
And I also own a company called Kitchen,
where we serve artists and celebrities in the city
I've been serious about grilling for eight years.
My strategy to win is just to
be me but at the same time
lay it all down.
What's going on, judges? I hope you're hungry.
Next, Janeisha Payne from Louisville, Kentucky.
[Janeisha] I'm a private chef.
Barbecue is in my DNA. I learned it from my mother
I learned it from my grandmother.
I love that good smoky flavor that it brings
and it bring summertime flavor.
Hi, judges.
And last Trevor Hunt, from Hamilton, Ontario.
I'm currently the executive chef, at The Lakeview, by Carmens
My hobby is barbecue.
I love the char and the therapeutic process
of cooking over fire.
How ya'll doing, judges?
Chefs, welcome to Fire Masters.
Here's how it's all going down.
There will be three rounds of competition.
In the first two rounds you'll be competing against one another.
And at the end of each of these rounds
one of you will be going home.
And the third and final round
the last chef standing
will go head to head against one of our Fire Masters judges,
for the chance to win $10,000...
Let's go.
...and the title of today's Fire Masters Champi.
Speaking of judges here's who you all need to impress.
Roger Mooking is a globally inspired celebrity chef,
author, TV personality, and live-fire cooking expert
-How you all feel today? -Feeling good.
-Fantastic. -All good, great.
[Dylan] Chef Eddie Jackson is a celebrity chef, cookbook author
and owner of Rosehill Beer Garden, in Houston, Texas.
What's up, chefs?
I can't wait to taste your food.
[all] Hi!
[Dylan] Chef Dominique Leach is an acclaimed chef and barbecue expert.
She's the chef-owner of Lexington Betty's Smoke Hous
with three locations in the Chicago area.
Hi, chefs,
welcome to the Fire Masters arena.
Hi.
Chefs, I hope you're ready to fight the flame
because it's time to make sparks fly.
In this first Wildfire Round you create a signature dish
that showcases your personality on a plate.
You'll each have your own top-of-the-line grill station
and use of our Fire Masters' fire pi
as well as access to our fully stocked pantry
Your dish will be judged on three things.
Presentation, creativity and of course, taste.
-Chefs, are you ready? -Yeah, let's go!
-Yeah. -Let's do this!
You've got 30 minutes on the clock.
And your time starts, now!
-[Eddie] Go! -[Dominique] Go, chefs.
[Wood] For my signature dish
I'm making stuffed lobster boat with smoked shrimp.
Ah, let's get it.
I wanna start prepping my lobster shell.
We're getting the boats ready for you right here
and then you can consistentl turn the lobster on the other side
and cut in to them from the back
and literally peeling them all the way out.
So now we're just left with the shell which emulates a boat.
This dish is really me on a plate
because I'm a pescatarian no
Their fire and my sea food? [scoffs] We're in for a treat.
Real smooth and easy.
[Trevor sighs]
Aha...
Oh, there you go.
[Trevor] For my signature dish, I'm making
smoked chicken thighs con queso with Mexican-style rice.
Ooh!
This is my signature dish because I've four kids
who only like chicken.
I cook a lot of chicken thighs.
First my chicken thighs need to get on that grill.
I'm gonna add paprika salt, garlic and onion.
Barbecue is low and slow.
A 30 minute cook is usually my prep time.
I'm gonna have to be on my game today to make this happen.
Ah, not after this...
[Janeisha] Let's cook the dish.
For my signature dish I'm making stuffed salmon and fried potatoes.
All right.
I'm gonna start seasoning my salmon,
salt, garlic powder, onion powder,
lemon, simple, very flavorfu
This is my signature dish
because my cooking style is comfort, love, mixed with soul.
I'm putting the salmon on a cold skillet on to the pit
because that pit is very hot and I do not wanna overcook it.
[Eddie] Chef Janeisha has gone about the salmon all wrong right now,
putting that fish into a cold pan
you're never gonna develop that char on that skin.
Lot of fattiness inside of that salmon
so you really want to sort of render that out
and try to get that skin as crispy as you possibly can.
-Chef Wood. -Come on now, talk to me.
What about this dish that's gonna get you through to the next round?
I think the taste, the presentation.
We're doing lobster boats but they're gonna be stuffed with smoked shrimp.
-Chef, looking forward to see how this dish turns out. -Thank you, bro.
[Trevor] I got my chicken finally ready to go on that grill.
But it ain't barbecue without the woodchips.
I'm choosing hickory chips today
because of the amount of tim that the chicken is gonna b on the grill,
it needs a strong wood to make sure that flavor gets in the meat.
[Eddie] In 30 minutes, yes, you can get the chicken thighs done
but you run the risk off the skin being rubbery.
[Dominique] You know you gotta render that fat into the middle
so when you bite in to it I wanna taste that crunch.
-Yeah. -I wanna taste the flavor of that smoke.
[Trevor] Next I gotta get my rice out.
I'm a little bit late starting this rice.
I'm not gonna lie, I'm a little scared.
[exclaiming]
Chef Janeisha, I see you've got the salmon
-in the firepit already. -Yeah.
So I'll just do it in here to give us some extra smoking flavor.
I better take this out so we can stuff it.
[Dylan] What are you stuffing it with?
Crab, cheese and spinach.
-That's it, nice and simple. -Yes, sir.
Well, chef, I'm really looking forward to see how your dish turns out.
Thank you.
[Wood] Next I'm gonna sort of season my smoked shrimp and lobste
with smoked paprika, onion powder, garlic powder,
and once my butter is nice and brown,
I'm searing my lobsters as well as my shrimp
now we're in the game.
[Trevor] I'm making my cheese sauce.
I'm gonna start with some vegetable stock
and charred jalapenos
and then I'm gonna put in some aged yellow cheddar
and some applewood smoked cheddar.
I wanna blend of the cheese cos I'm gonna get the bite from the aged cheddar
and that smoked flavor from the applewood.
Oh, baby!
[Janeisha] I'm gonna start working on my creamy crab stuffing.
I'm gonna add my spinach to a hot cast iron skillet.
I'm adding cream cheese, cream, shredded tomatoes, and delicious crab meat.
This creamy mixture is gonna bring the love.
Okay.
[Wood] I'm putting lemon zes in the drawer of the grill..
To culminate that lemon flavor.
I'm gonna get a good smoke on this lobster,
that way the lemon can just embody the whole meal.
Lemon, seafoods, put into a boat,
just make your heart sail away, right?
Chefs, 15 minutes left.
We're halfway through this cook.
I've to figure out my fried potatoes, now.
Potatoes take a while to coo so I'm slicing them very thi
So they can cook very fast.
Please, please, let these potatoes cook in time.
Yes, sir.
Seafood and grilling go together.
I just feel it adds the flavor.
So I take the shrimp, put them in tin foil
take it back to the charcoal grill,
and we finish it off there.
[Trevor] I got a Mexican-style rice.
The kicker, I got some black beans
and some nopales going in there.
Nopales is cactus kept in brine.
It's gonna give that little bit of a briny touch.
Chefs, only ten minutes remaining.
Look at that clock, ya'll, look at that clock.
[Trevor exclaims]
I don't have much time left.
I don't wanna give the judge undercooked rice.
I hope it doesn't cost me the win.
[exclaims]
I'm concerned about the cook time on my rice.
I don't wanna give the judge undercooked rice.
But this is where we're so...
fingers crossed.
I got to do these beautiful asparagus tips real fast.
And I think asparagus always complement seafood.
I wanna bring some flavor to my asparagus.
Now I'm gonna make a quick teriyaki sauce
using little soy, little hoisin, little butter
All right, all right.
I'm gonna go ahead and stuff it.
I'm starting to cut my salmon
so I could put that creamy crab stuffing into the salmon.
I need to add it to the gril so I can finish cooking.
I'm going big.
Let that cook, hope for the best.
Five minutes left, chefs.
-You can do this! Let's go! -[all] Let's go, chefs!
[clapping]
[Trevor] I grab my peppers throw them on the pit.
I want them to kiss the charcoal.
The char is gonna help bring out the fruity flavor of those chilies.
This is a 1,000 more degrees than my backyard fun.
Hot!
But it's still fun.
[Wood] I need to do the finishing touches
so I'm making my wine sauce.
Spinach, cream, tomatoes and smoked gouda.
This sauce is gonna completely amplify the dish.
[Janeisha] Time is getting to me.
So I'm just thinking about getting everything on the plate.
Chefs, two minutes left!
This is it!
-Let's go! -[all] Guys, push through!
[clapping]
[exclaims]
Doesn't that look awesome?
[Wood] Let's get it. Let's get it.
Let me get a spoon.
[all] Ten, nine, eight, seven,
six, five, four,
three, two, one.
-Times up, chefs. -[Dominique] Right!
[Janeisha] I'm looking down at the plat
and I'm like, "Okay, I could've added a little more,"
but I know that the flavor is gonna be there.
[Trevor] I'm hoping that the judges are gonna see that chicken,
it's perfectly smoked, that color is amazing.
[Wood] I'm not going home, because I made my specialty
And it's special, and it doesn't lose.
Chef Wood, please tell us about your signature dish.
We go these stuffed lobster boats with smoked shrimp.
Chef Wood, the presentation overall is really nice.
-Everything looks nicely cooked. -I appreciate it.
Chef Wood, overall you cooked everything really well.
The lobster is tender, the spice is good on it.
But the teriyaki asparagus mixed in with the rest of stuff
you got going on that's tasty on the plate, didn't work.
Chef Wood, first bite of the shrimp I goes, pow!
-Perfectly seasoned. -Thank you.
The issue that I have is not really getting the char and smoke,
we're Fire Masters, so if we say smoke
we anticipate that we're gonna taste the smoke.
Heard. Appreciate you guys so much.
-Thank you very much, Chef. -Thank you.
I deserve to stay in this competition because my plate is magnifique,
but if I moved to the next round
I know I need to utilize the arena more.
Chef Janeisha, please tell us about your signature dish.
We have a stuffed salmon and fried potatoes.
Chef Janeisha, I don't see any color on your salmon.
You know, I've seen you put it in a cast iron pan,
-you got to get that cast iron ripping hot. -Yes, okay.
Chef Janeisha, I'm liking this kinda cream sauce that you created.
My biggest issue is that it's not stuffed.
-This is more like a topping. -Got you.
Chef Janeisha, you kept the skin on
and the benefit is you wanna be able to try and get the skin crispy,
-I can tell you, you didn't achieve that. -Okay.
I don't see the Fire Masters arena here
and I don't really taste the Fire Masters arena her.
-But what I do taste actually is deliciousness. -Thank you.
-Thank you, Chef. -Thank you.
[Janeisha] I know that the flavor's there
and I just know what's to ad
when I move on to the next round. [chuckling]
Chef Trevor, please tell us about your signature dish.
I've done a smoked chicken thigh con queso with Mexican-style rice.
Chef Trevor, your plate is very tight, I can't wait to dig in.
Thank you.
Oh, yeah, that's smoky.
-Chef Trevor, this chicken is delicious. -Thank you.
I got a little corner with some crisp on the skin,
oh, man, that is what you want all day.
If you advance to the next round
you wanna make sure you pay attention to detail, okay?
The rice needs to be cooked the next time,
kiss that skin on a hot grill so you can crisp up some.
Thank you.
-Thank you, Chef. And thank you, Chefs. -Thank you.
Let's give the judges a couple of minutes to discuss what they've tasted
and we'll call you back when we're ready.
[Trevor] I would've loved to crisped up that skin,
and the undercooked rice, I just ran out of time.
I hope it doesn't cost me.
Judges, the Wildfire Round is finished
and now that you've had a chance to taste
all three of these chefs signature dishes, how did they do?
The energy in the kitchen felt a kinda low,
I was a little bit worried, but you know when the plates came up
I was impressed with some of the flavors
-that we got here on this round, right? -Yeah.
Talk to me about Chef Wood's stuffed lobster dish.
Chef Wood somehow nailed the texture
of not just the shrimp but the lobster too.
[Eddie] The seasoning was there but it's just funny to me th
you have a guy whose name is Wood
-and I didn't taste any smoke. -[laughing]
-Yeah. -There was no grill flavor, no char flavor on his lobster.
And the asparagus with the teriyaki didn't work with the rest of the dish.
Let's take a look at Chef Janeisha and that stuffed salmon.
The pieces of salmon that actually got nice and charred
in the cast iron skillet it was really nice.
Biggest issue that I have is that
she really didn't use the arena at all.
There was lot of technical issues.
She left skin on it, but it wasn't crispy.
She just didn't nail it.
But when you taste it, and get in there it taste good.
What did you think about Chef Trevor
and his smoked chicken thigh dish?
Chef Trevor, was able to imbibe
so much flavor into that chicken thigh
in such a short amount of time.
Ooh! Those were so good.
I loved his rice, it was undercooked
and the beans were undercooked,
but the flavor was really delicious.
Well, judges this was a very interesting Wildfire Round,
have you made your decision?
-Yeah. -Yes.
Let's call the chefs back in.
Chefs, in this Wildfire Round
you were asked to create a signature dish
to showcase us your personal style of cooking.
Judges, whose signature dish was the best in this round?
The chef with the best dish is...
Chef Trevor.
Yeah!
Congratulations, Chef Trevor, you'll have an advantage heading into the next round.
Thank you.
Judges, it's down to Chef Wood
and Chef Janeisha, who you'll be sending home?
[Janeisha] I wanted to go t the next round because I fee I'm very talented
but I'm a ball of nerves right now.
I stand by my dish, but at this point it's up to the judges.
The chef who'll be going home is...
Judges, it's down to Chef Wood
with his lobster boats and smoked shrimp,
and Chef Janeisha with her stuffed salmon and fried potatoes.
Who you'll be sending home?
The Chef who'll be going home is...
Chef Janeisha.
Chef Janeisha, I'm sorry to say
you've been eliminated from the competition
and it's time to leave the Fire Masters arena.
Thank you, judges. Good luck, guys.
I'm very proud of myself. I stepped out and took a risk.
I'm taking the feedback that the judges gave me today
so I can become a better chef.
Chefs, welcome to the Crossfire Round.
This round is a fiery face-off.
Get ready for...
Battle of the kebab.
-Oh, oh, yeah. -Let's go.
[Dylan] Give us a skewered meat dish that is grilled to perfection.
"Battle of the kebabs", I'm excited.
Chef Trevor, as the winner of the first round
you get to decide which ingredient you'd like to cook with.
Beef tri-tip or boneless lamb leg?
I'm pretending like this is a tough one.
I'll go with the beef.
All right, Chef Trevor, that means you'll be working with beef tri-tip.
And Chef Wood, you'll be working with boneless lamb leg.
I'm ready.
I'm actually elated that Trevor chosen
the beef tri-tips, 'cuase me,
I know my way around a nice lamb chop.
Let's go.
Chefs, are you ready?
-Born ready. -Let's do this thing.
You got 30 minutes back on the clock.
And your time starts, now.
-Go! -[all] Let's go, let's go!
Let's do this thing!
[Trevor] For the Crossfire Round I'm making a tri-tip kebab
with charred up coleslaw.
Beef tri-tip is shaped up piece of meat.
It's a large muscle.
I got to break this meat dow into much smaller pieces,
so I can cook it on some super-high heat.
In my opinion
beef means only two things
before it hits the grill.
Salt and pepper.
Get it.
Okay, okay, okay.
For the Crossfire Round, gotta amp it up.
So I'm making charred lamb kebabs and creamed potatoes.
Let's go.
For my kebab, we got colored peppers,
and we put them right on the firepit.
These judges want to see fire and that's what I'm gonna give them.
And they're looking beautiful.
It's time to start working on this leg of lamb,
and I tell you this is a big piece of lamb
I'm trying to fillet and get the fat off.
I season the lamb with onion powder,
smoked paprika, garlic powde
and then I slam them right to the fire.
I actually haven't worked with whole leg of lamb before but I got this.
The Crossfire Round is underway
and it's battle of the kebab.
What makes the perfect kebab for you?
A perfect kebab is that char, a good flavor profile on the grill.
[Eddie] But there is one thing you must remember what a kebab is,
it's all about structure,
the meat itself needs to be cut exactly the same.
You cut a chunk that's too big you've a piece of meat that's too small
one is gonna be raw and the other one is gonna be well done.
[exclaims]
[Trevor] A kebab is meat and veggies intertwined.
I'm gonna push the envelope a little bit
and I gonna make mine more of a saute
and hopefully it doesn't ruin my day.
[Wood] Gorgeous char now on those peppers.
I'm taking them off, chopping them up.
Chef Wood, you got lamb leg in this challenge,
I know you're pescatarian, how you're feeling about this?
I grew up eating lamb chops. It's like muscle memory.
Chef, I see you threw that lamb right on to the fire pit,
you got a nice little sear on there going?
Yes, we did, we got to [indistinct]
Here we go like it's the best grilled in the city.
Well, Chef, I'm seeing a lot of ingredients here
-that I like and I know that the judges like. -All right.
Looking forward to seeing how your kebabs come out.
All right, I appreciate it, Dylan.
-Thank you, Chef. -All right now.
[Trevor] Now, I'm gonna wor on my slaw.
I'm tearing the leaves of the cabbage.
I want them to wilt,
to give a contrast to the texture to crisp appl
[sighs softly]
Next I add the zest and juic of one lime, one lemon and one orange.
I wanna show the judges that I've got to mention a flavor.
Fantastic.
Chefs, 15 minutes left!
We're half way.
[Wood] Even though I've seasoned the lamb
things tend to fall off when it's on that fire pit.
So I re-season it and take it back to the grill and we finish it off up there.
Then I got my two pans bell peppers sauteed them down
because that's my specialty, that's where I thrive.
Real smooth and easy.
[Dominique] Did he add the butter to the hotel pan? [Eddie] Yeah.
So he is doing kind of the same method he did with the lobster.
It's kinda same method but this time he kissed the fire.
He's gonna have to dice it and skewered.
Just a lot of moving the product unnecessarily
but he did that the first time and it just surprised us.
[Trevor] For my kebabs I'm using the skewer wood, because it burns real hot.
I really want that real quick smoke to go in the beef.
[Eddie] Chef Trevor is making smart decisions right now.
He's trying to cook very fast but it is still a very thick piece of meat.
So cutting it very thin like that
is gonna allow him to get it cooked very, very quickly.
Tri-tip wouldn't be my first go to in a kebab
-because of the tight nature of the protein. -Yeah.
[Eddie] But whatever seasoning, whatever marinating he has
is really gonna soak up all that flavor in a short amount of time.
[Dylan] Ten minutes left, chefs, time to hustle.
I take the lamb off, I got to get it cubed.
As I'm cubing the lamb I can see it's a little bit raw.
I can't serve a raw lamb kebab to the judges.
So what I do is I put all the cubes back into the cast iron,
to just to make sure it will give it the right temp before it's ready.
Let's go.
It's go time, baby.
I'm gonna make a tomatillo chimichurri style sauce.
Tomatillos, poblano and habanero peppers
some garlic, cider vinegar and a touch of honey.
Chefs, five minutes left. Let's go!
-Let's go! -Let's go!
[clapping]
I'm still working on my creamy potatoes.
All right.
Time's just not on my side.
I'm adding heavy cream
...bit of onion powder, garlic powder,
and smoked paprika.
I'm creating things right here, right now.
Ooh!
[Trevor] I got under three minutes.
I got to get this stuff on the plate.
Oh, baby!
I don't wanna be caught plating when the clock hits zero.
Chefs, two minutes left, this is it!
-[Dominique] Come on, guys, let's go! -Let's go!
[clapping]
I'm making a spicy cayenne ketchup sauce.
I'm just gonna hope that this spicy tomato sauc
fits in with my potatoes as well as my lamb.
Chefs, we got 60 seconds left, this is it!
-[Dominique] Come on, guys, let's go! -Let's go!
[Dominique] Let's go! Let's go!
Here we go.
You gotta plate, guys!
[Trevor] Jeez!
Ten, nine, eight,
seven, six, five, four,
three, two, one.
Times up, chefs!
[Wood] Looking down on my plate,
I'm simply just thinking I wish I had more time.
I used to cook with time and love,
but I believe the flavor profile is there
[Trevor] I looked down on my plates,
I deserve to stay in this competition
because I got my skill I got the heat
and I got more to prove.
Here we go again.
Chef Wood, please tell us about the kebab you made using boneless lamb leg.
[Wood] We've got a charred lamb kebab with creamy potatoes.
Chef Wood, this plate looks eerily similar to your first plate.
Mmm.
Did you mirror the same spices?
I'm a firm believer in
every piece of meat needs a certain type of seasoning
but we've got to put onion powder, garlic powder, and paprika on all of it.
All right. Okay.
Chef Wood, I like the flavor here
just seems like if you would've used some salt
you would have brought it a little further.
Did you use any at all?
I was gonna finish it off but with the time it got away from me.
-Chef... -Yeah.
-...nothing tastes the way it's supposed to without salt. -All right.
Also some acid, everything is pretty flat.
The flavor is there in the lamb and surprisingly it's not overdone.
The issue is with the seasoning.
So at the end of the day it get back to the basics
-and do what Chef Wood knows how to do. -I appreciate that, guys.
-Thank you, Chef. -No worries. Thank you.
[Wood] I'm just gonna hope that I'm not going home because all I needed was sal
Usually I do my salt at the end,
but the way time was working I didn't get a chance.
Chef Trevor, please tell us about your kebab using beef tri-tip.
[Trevor] I did a tri-tip keb with a charred apple slaw.
Chef Trevor, I liked the way as you went with the tri-tip
by cutting it really thin as I taste now.
But everything on the plate is under-seasoned.
Chef Trevor, the beef could use some char
but the smoky flavor was really there.
I feel like your cabbage could use some more char,
that would've picked up for the lack of char on the kebab.
-Thank you. -Thank you, Chef.
And thank you, Chef.
Let's give the judges couple of minutes to deliberate
and we'll call you back shortly.
Thank you.
[Trevor] I hope that beef has got enough punch to take me to the last round
But this could go either way.
The Crossfire Round is complete
and it was "The battle of the kebab."
One of our chef's working with the beef tri-tip
and the other one with lamb leg. How did they do?
We saw some unconventional techniques when it comes to construction of the kebab,
and I felt like we had two chefs
that were kind of out of their comfort zones.
Let's take a look at Chef Wood and his lamb kebab.
[Dominique] Chef Wood had nice plating but not a whole lot of char
He didn't have salt anywhere on his plate.
He employed the same cooking techniques
for lobster and shrimp as he did a whole leg of lamb.
We expect more here in the Fire Masters arena.
Let's talk about Chef Trevor
and his beef tri-tip kebab.
[Dominique] I think it was a great effort. The flavor was good.
You know, he only used salt and pepper.
Kebabs are all about fun, and playing with marinades and playing spices.
He took a huge step back in this challenge.
Yeah, I agree.
I don't think you got the ch the way that you really would love on it,
but I could taste the smoke.
For me, I feel like both Chef Wood and Chef Trevor,
this challenge really gave them a lot of trouble.
This was an interesting Crossfire Round, difficult to judge.
Have you made a decision?
-Yes. -Yup.
-Yes. -Let's call the chefs back in.
Chefs, in this Crossfire Round,
it was a battle of the kebab.
One featuring lamb leg, and the other, beef tri-tip.
The winner of this round will walk away with a Napoleon portable grill,
and move on to the third and final round,
to face off against one of our judges.
Judges, please tell us who will be moving on to the final round.
The chef who will be moving on to the final round is...
Chef...
Trevor.
-[Trevor sighs] -[applause]
[Eddie] Good job, Chef.
[Trevor] I'm going to the Feast of Fire.
Unbelievable.
Thank you.
Chef Wood, you're an enthusiastic chef with a unique style.
And it was a pleasure watching you cook today.
Unfortunately, you've been eliminated from the competition.
And it's time to leave the Fire Masters arena.
Nice meeting all you chefs.
Y'all know where to find me, man.
-Good luck, T. -Thank you.
[Wood] I had a lot of fun today.
This has definitely made me a better chef.
This was the opportunity that, uh, comes once in a lifetime.
And if you do my background, you will be proud of it.
Chef Trevor, in the first two rounds,
you displayed grace under fire.
But now, it's time to turn up the heat.
In this final round, you'll be going head-to-head
against one of our Fire Masters judges.
And the judge you'll be facing off against is...
Chef Dominique Leach.
-[whooping] -Let's go!
Let's do this.
[Trevor] Chef Dominique, she's a Fire Master,
and I'm in her house.
I'm gonna have to turn the dial up to 1,000.
Chef Trevor, Chef Dominque,
you're about to face off in the Feast of Fire.
In this final round,
you must create a family-style feast
inspired by the theme...
Pub grub.
-All right. -All right! Let's go!
Nice.
[Dylan] When hunger hits, there is nothing like a pub-food favorite.
Give us a flamed grilled feast
that would pair perfectly with a pint.
[Dominique] Pub food is grea because it's casual.
Sometimes you don't want to put on a pretty dress.
You wanna eat your wings and have some fun.
[Trevor] I love pub grub.
Things you can eat with your hand
and have a bevvy in the other hand.
What's not to like?
Y'all just write me the check now.
The stakes have never been higher.
So you'll each have a sous chef
to help you create your feast.
These feasts will be tasted blind,
which means we're not gonna be here to watch you cook.
But when we get back,
I'll be taking Chef Dominique's seat at the judge's table.
Before you get started, I've got a hot twist for you.
Over at the firepit, there are two stands.
Choose a stand and light it on fire
to reveal an ingredient you must use in your feast.
Chefs, are you ready?
-Let's go! -Hoo-yah! Let's do this.
You've got 45 minutes on the clock.
And your time starts... now.
Pub night, boys.
For some reason, I got a feeling
this challenge is gonna make me very thirsty.
Thirsty, thirsty.
[Dominique] Cheddar cheese.
Cheddar cheese and pub food is a walk in the park, right?
I mean, come on.
I got peanuts.
Peanuts in the Fire Masters arena.
I have to figure out how to use these.
Let's go.
[Dominique] I love pub food.
You get in there with your hands.
We gotta go, we gotta go.
If you go to a pub, you definitely want chicken wings.
So, for my main, I'm making smoked barbeque chicken wings.
My first side is hand-cut poutine with cheddar cheese.
My second side is char-grilled vegetables with balsamic honey glaze.
And for my dessert, I have a apple and fig tarte tatin
with smoked maple pecans.
Delicious.
-[sous chef 1] What would you like? -[Dominique] Um, just pretty
-uh, classic batons. -Okay, Chef.
So, I have my sous chef cut the fries for the poutine.
And then, I'm gonna toss the wings in my dry rub
smoked paprika, chili powder, a little Cajun seasoning.
And I'm headed to the charcoal grill.
I'm gonna go with apple wood chip,
because they bring out a nice sweetness,
and they'll pair really well with the sauce.
All right.
Gonna get you skewers and a bunch of equipment, okay?
I know what my pub grub menu is.
For my main, I'm gonna make peanut chicken tacos
with tomato-pepper salsa.
For my first side, cold-baked potatoes with lime sour cream.
For my second side, Brussels sprouts and charred tomato skewers.
And for dessert, charred apple bread pudding with caramel sauce.
I'm gonna get these in the fire.
First thing I do is get the potatoes right in the coals.
Hot!
And then, I need to get these peanuts shelled
to make the peanut butter marinade for my chicken.
I'm gonna add some canola oil and some cracked pepper.
Ideally, I'd like to let it marinate overnight
but I don't have that kind of time.
-Chicken is in the marinade. -Thank you.
[Dylan] Well, my friends, it's the Feast of Fire again.
And tonight, it's all about pub grub.
As a bar owner, this challenge excites me.
[Dylan] We got Chef Trevor and Chef Dominique.
I think this is gonna be an epic battle.
Chef Dominque, having that extensive background in barbeque,
charred and smoked,
this is right up her alley.
[Dylan] We've seen that Chef Trevor
has been solid throughout the day,
winning both of his rounds.
[Roger] I want to see them bring some creativity to these pub classics.
-[Dylan] I'm ready to hit the pub. -Let's go. I'm thirsty.
[Dominique] I'm gonna have my sous chef cutting some green apples
for my apple tarte tatin.
I want to do a little kiss on the grill,
so we have some Fire Masters arena in every dish.
[sous chef 1] Apples are on the grill, Chef.
[Dominique] All right, beautiful.
So, I want to start working on the barbeque sauce for my wings.
I add ketchup, apple cider vinegar, molasses,
brown sugar, Worcestershire sauce.
All right, let's go!
[Trevor] My sous chef needs to get my Brussels sprouts blanched
so that I can make my Brussels sprout and cherry tomato skewers.
-Brussels sprouts are in. -[Trevor] Thank you.
I start working on those apples.
These apples are gonna end up in my dessert.
I want to toss them in some brown sugar and cinnamon,
and I need to hit the firepit.
Whoo.
[Dominique] It's time to make the fries for the poutine.
[sous chef 1] We are blanching some fries.
Bring them out, turn that temperature up.
-[sous chef 1] Yes, Chef. -[Dominique] And do a quick fry.
I'm double frying the fry
because I want it to be very crispy,
so that it can hold up against that gravy.
It's not poutine without decadent gravy.
All right, let's go.
We're gonna melt some butter down, hit it with some flour
to make a nice roux.
And then, we'll put some beef stock on.
Also, I'm gonna add some thyme in for some earthy flavor.
Oh.
[Trevor] I grab my charred apples.
And I get my sous chef to make the custard mixture
for the charred apple bread pudding,
while I start tearing apart the bread.
And then I soak that bread in the custard,
and then I toss the apples in.
And it takes at least 30 minutes to bake.
Here are some peppers, we got the asparagus.
I want to get a nice char on it.
We're gonna serve it with that balsamic glaze
and some Gorgonzola cheese.
Charred vegetables go well with Gorgonzola.
Gorgonzola goes well with chicken wings.
And it's pub night.
I check on my chicken wings.
I start dipping those wings in the sauce,
put them back on the grill so they have a nice glaze.
That's a wing dance, right?
Brussels sprouts are blanched.
[Trevor] I'm gonna skewer my Brussels sprouts with some grape tomatoes
and throw them on the fire.
I just remember them saying, "Char, char, char, char, char, char, char, char, char."
So it's time to get my chick on the charcoal grill,
and get some of that apple wood smoke flavor in there.
I wanna let the chicken cook for about 20 minutes,
and then I want it resting before I slice it up for the tacos.
-Hey, apples are kissed. -[Dominique] Okay.
It's time to start working on the caramel for my apple and fig tarte tatin.
I'm gonna make a quick caramel.
Melt some butter down, hit it with some sugar.
Come on, caramel.
It's just not caramelizing.
I don't have a choice but to add my stock to it.
I need 20 minutes to cook this dessert.
We gotta get this on.
At this point, I'm concerned that those might not cook in time.
20 minutes!
[Trevor] I go over and check on my potatoes.
They're getting pretty black
so I'm gonna finish it on the hot gas barbeque.
The way I want to serve these potatoes is to cut them in half,
and serve them like a big potato.
[sous chef 2] The potatoes are still hard.
[Trevor] Let me see, let me see.
They're not cooking as fast as I want.
They're not gonna be done in time.
I can't serve raw potatoes to the judges.
Are you kidding me?
[sous chef 2] The potatoes are still hard.
[Trevor] Let me see.
I can't serve raw potatoes to the judges.
Change of plans.
-We're gonna cut them again, right? -[sous chef 2] Okay.
[Trevor] And then just finish them on the grill,
-grilled potatoes. -[sous chef 2] Okay.
[Trevor] I'm gonna quarter the potatoes,
put them on the high heat,
and we're gonna do grilled potato wedges instea
Potato wedges are pub food.
You just roll with the punches, right?
[Dominique] I don't burn anything.
We're gonna go with this gravy, okay?
[sous chef 1] Fries are looking great.
It's time to plate the poutine.
Toss, baby. Toss.
First, we lay down those golden fries.
Hit it with the cheese curd cheddar.
Hit it with that gravy.
And then, we're gonna pour the gravy all over 'em,
and finish 'em with the green onions.
There's Canadians in the building.
I have to nail this poutine.
-Ten minutes. -Heard that.
[Trevor] The beautiful thin about these Brussels sprout skewers
is they don't have to be served piping hot.
So I gonna season 'em so that they have time to settle
and all the juices go back into the tomato.
Next, my tacos need a salsa,
so I cut up some tomatoes.
And I want them to kiss the grill,
because I want this to be a bit of a cooked salsa.
And then, I chop up a coupl of the different peppers,
and I'm incorporating that with some salt
and some lime juice.
Things are starting to come together fast.
Good, good.
[sous chef 1] Five minutes!
[Dominique] Time's running out.
I have to focus and get this food plated.
Let's toss the nuts with some maple syrup.
I have my roasted veg,
I'm gonna hit it with the balsamic glaze.
After that, I'm gonna finish it with that room-temp Gorgonzola.
That's how I do 'em, right there.
[sous chef 2] You wanna come here
-and take a look at this caramel sauce? -[Trevor] Yup.
Time's starting to get away from me.
I gotta get my [indistinct]
I got to get the potatoes on the plate, and I gotta build the tacos.
My chicken's looking juicy, it's got grill marks.
And I gotta still season it with some fancy coarse salt and some crushed chilis.
We're almost there.
Two minutes!
[sous chef 1] These look amazing.
[Dominique] So I hit these with some more sauce.
One minute!
I'm going with dessert.
Let's get this fig on the plate.
[all] Ten, nine, eight,
seven, six, five, four,
three, two, one!
Hey. Nice.
Good job, good job.
[Dominique] Time is up. The wings looks wonderful.
They're so saucy, they're so bright.
I hope these judges love my food and want more.
[Trevor] I look down at my plates, there is so much color.
My pub grub is looking fantastic.
It makes me happy.
Looks great.
It's the Feast of Fire,
and tonight, we're heading to the bar for some pub food.
I'm already happy. I see some saucy wings.
[Dylan] This chef has prepared for u smoked barbeque chicken wings,
hand-cut poutine, with cheddar cheese,
char-grilled vegetables with balsamic honey glaze,
and we'll finish off with apple and fig tarte tatin,
with smoked maple pecans.
This chef had to cook with cheddar cheese.
You gotta eat your veggies, Roger.
I'm good. I love vegetables, bro.
[Eddie] I'm already seeing some char on these wings that I'm really loving.
-Oh, man. -Hmm. Nice smoke on there, eh?
[Eddie] Mmm-hmm.
That is a tasty wing.
-[Dylan] Mmm-hmm. -Oh, my gosh!
Not too sweet, has a little bit of heat to it.
Still nice and tender on the inside.
The only challenge you run into
when you're doing a wet wing like this,
by dousing them so much in that sauce,
you, kind of, lose a little bit of the crunch.
Hmm. That's a good point.
[Dylan] Now, this poutine has cheese curd,
which is the authentic way to do it.
But this chef has also taken the liberty of adding cheddar cheese.
So when it melts, it gets nice and stringy.
-These hand-cut fries are really nicely seasoned. -Yeah.
Not a lot of the arena in the poutine dish.
[Dylan] What do you guys think about the veg?
The peppers are still supple and tender, but crunchy.
Good char on them, seasoned really well.
Just the right amount of balsamic.
Normally, when you go to a pub,
you get wings, you get celery and carrots
with, like, the blue cheese dressing.
-But this is-- -Elevated.
-Fire Mastered, huh?
That's immediately what I thought about.
This first feast really hit the spot.
I'm looking forward to dessert.
This chef has prepared an apple and fig tarte tati
-with smoked maple pecans. -[Eddie] Mmm.
Ooh, look at the glaze.
Nice and caramelized around the edges,
I'm getting some texture from the nuts.
You're making me jealous, Eddie.
I got a completely different experience.
I got, like, three little pieces of pecan.
The dough is, like, really, really thick and uncooked.
The main problem is the consistency issue.
This first feast was full of pub favorites.
You guys ready for another round?
-I think I can manage. -[laughing]
Our second pub grub feast has arrived.
This chef has prepared for u peanut chicken tacos
with tomato-pepper salsa,
cold-baked potatoes with lime sour cream,
Brussels sprouts, and charred tomato skewers.
We'll wrap it all up with charred apple bread pudding
with caramel sauce.
This chef had to cook with peanuts.
-Another staple at a bar, for me, is tacos. -[Dylan] Yeah.
[Eddie] Spicy, one-hander, small, so you can eat a lot of 'em.
[Dylan] Mmm-hmm.
The best thing about this taco is that salsa.
It's bright, it's flavorful it's well seasoned.
But if you have the taco just on its own,
there's not a lot of seasoning on the chicken.
I certainly don't taste any peanut.
-But they did use the arena. -Yes.
You can see they kissed the chicken on the grill, so that's good.
[Dylan] The Brussels sprouts skewers are definitely a little bit flat.
I would definitely like some more char.
You can see, they hit a grill,
but they need a little bit of love.
Even just some herbs and garlic, maybe a little chili.
[Eddie] I really enjoy how this chef cooked their potatoes.
Looks like they threw 'em right in the fire,
so they got heavy char, heavy smoke,
and it's seasoned very well.
I think this chef was heading in a really good direction.
Almost doing a play on a potato skin or a baked potato.
This chef definitely had a unique take on pub food.
-You guys ready for last call on dessert? -Yes.
[Dylan] This chef has prepar a charred apple bread puddin with caramel sauce.
[Eddie] This is a fancy pub here.
-This is a fancy pub. -[laughing]
[Eddie] For bread pudding, it's a little bit drier than what I would like.
The ratio is off from custard to bread,
but the flavor of it is quite nice.
I think the caramel sauce that the chef put on top is actually quite nice.
-I just wish there was more of it. -More of it.
More of it, yeah.
Well, my friends, two very different takes on pub grub.
Let's take a look at these meals dish by dish
and see which of these feasts came out on top.
The smoked chicken wings, for me, were the star in that first feast.
They were everything that you want.
They were saucy, they had some heat,
it had some char to it, some smoke.
I think they were a little bit heavy handed with the sauce,
because this chef lost all that crunchy skin
by dressing it so heavily with sauce.
Let's take a look at those tacos.
I think this chef was really headed in a good direction,
but all of their garnishes needed to be boosted up a flavor.
You know, if you're gonna make a taco,
you gotta really amp up the flavor.
Let's take a look at our first round of side dishes.
I really liked the poutine.
They hand-cut fries, they fried them well.
The gravy was really good.
Seasoned really well.
And they also did a pretty good job
of highlighting their feature ingredient, cheddar cheese.
But I gotta be honest with you, I didn't taste
any of the arena. Whereas, in the second feast,
-you could see that the potatoes had... -[Roger] Yeah, that's true.
...unbelievable char.
And as you would eat them, you was getting the char, you were getting the smoke.
Let's move on to our next set of sides.
I was really impressed by the first feast's vegetable dish.
It tied right into the overall theme.
You got veggies, you got blue cheese.
You're just tying in the chicken wings.
The second chef, their vegetable skewers
just, kind of, missed the mark
with its lack of seasoning and flavor.
Let's take a look at these chefs' desserts.
[Roger] There was a clear consistency issue with the tarte tatin.
Eddie, I wish I got your tarte tatin,
'cause it looked so good.
Let's take a look at that bread pudding.
I think this chef was on the right track.
Just maybe faltered with the ratios
of the bread pudding to the custard.
All in all, two fantastic feasts at the pub tonight.
This was a difficult decision, but I think we've come to our conclusion.
-I think we have. -Definitely.
Let's call the chefs back in.
[Dominique] I served up some great pub grub.
I'm feeling really confident. I'm ready for the win.
[Trevor] I did not come here to hang out.
I came here to win.
Chefs, cheers to both of you.
Your pub grub feasts were delicious and satisfyin
In the first feast, we loved the smoked barbeque wings.
They were saucy and succulent.
However, we felt the cook on the tarte tatin was a bit inconsistent.
In the second feast, we thought the chicken taco
was the perfect bar food choice.
And that tomato-pepper salsa was excellent.
However, we were missing some seasoning on the Brussels sprouts skewers
While both of your feasts were distinct and tasty takes on pub grub,
there can only be one winner.
Tonight's winning feast is...
The first feast, with the smoked barbeque wings and poutine.
-Yeah! -[applause]
I feel great.
I just successfully defended my Fire Masters title.
-Congratulations. -Thank you, Chef.
Chef Trevor did a great job today.
He's a fierce competitor.
But he came up against the wrong judge.
Congratulations, Chef Trevor.
You're a talented griller.
And it was a pleasure to have you share your food with us.
Thank you. I had a blast.
I may not have won,
but today was one of the funest days I've had in a kitchen
in maybe forever.