[drumrolls]
Welcome to Fire Masters...
...where three chefs will take on
three blazing culinary challenges.
The Patridge family is taking over
the Fire Masters menu tod
May the best daddy win.
[Devika] Ay-ay-ay.
[Dylan] Two will be eliminated.
How you doing over there, sis?
Ain't looking too good over there.
You're gonna eat those words.
[Dylan] And the last chef standing will go head-to-hea
against one of our Fire Masters judges,
battling for the chance to win $10,000...
[Adisa] Yes!
...and to earn their place as a Fire Masters Champion.
You didn't trust the pit.
Keep that creativity.
That speaks volumes.
[Dylan] Speed.
-Skill. -[Adisa] I love it.
[Dylan] Scorching competitio
[Eddie] That pit is hot now
This is Fire Masters.
Three chefs are ready to battle
for the title of Fire Masters Champion
Let's meet them.
First up, Devika Patridge from Atlanta, Georgia.
I own Eat Urban Fresh Atlanta Catering Company.
Eat Urban Fresh is definitel a family affair.
I work with my brother every day,
my dad comes in daily,
and today, I'm competing in the arena
with my brother and my dad.
The Patridge family is taking over
the Fire Masters arena tod.
But I came here to win,
take home that prize money
and the rights to say I'm the Fire Masters Champi.
Hey, guys.
[Dylan] Next, Adisa Patridg
from Atlanta, Georgia.
I'm chef-owner with my sister
of Eat Urban Fresh Atlanta.
I know that I'm gonna be th next Fire Masters Champi
because I'm already the grill champ of our family.
If I win $10,000,
I'm just gonna put it right back into the family.
That's what we do.
It's great to be here.
[Dylan] And last,
Tim Patridge from Atlanta, Georgia.
I'm currently the District Chef
of Douglas County School System.
The best chef in the family is me.
This is a competition.
So, may the best daddy win.
Hi, chefs, how are you doing?
Patridge family, 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.
In the third and final round,
the last chef standing will go head-to-head
against one of our judges
for the chance to win $10,000
and the title of today's Fire Masters Champion.
Speaking of judges, here's who you'll need to impress.
Chef Eddie Jackson is a cookbook author,
celebrity chef,
and the owner of Rosehill Beer Garden
in Houston, Texas.
Who in the family is the best?
[Adisa] I.
Father knows best.
[all laughing]
[Dylan] Chef Dominique Leac
is an acclaimed chef and barbecue expert.
She's the chef-owner of Lexington Betty Smokehouse,
with three locations in the Chicago area.
Welcome to the arena, chefs.
Thank you.
[Dylan] Chef Andrea Nicholso
is chef-owner of Butchie's Restaurant,
Banana's dessert shop,
and the culinary event space Dish Play.
Have a great day today.
-[Devika] Thank you. -All right, we will.
[Dylan] Chefs, I hope you brought your A game,
because it's time to fire things up.
In this first Wildfire Round,
you'll create a signature dish
that showcases who you are as a chef.
You'll each have your own top-of-the-line grill statio
and use of our Fire Masters fire pit,
as well as access to our fully-stocked pantry
Your dish will be judged on presentation,
creativity, and taste.
-Chefs, are you ready? -[contestants] Yeah!
[Dylan] You've got 30 minutes on the clock,
and your time starts now.
-[judges applauding] -[Tim] Oh.
-[Eddie] Man... -[judges laughing]
-[Eddie] Pops said, "I'm not running nowhere." -[Andrea] I love it.
[Devika chuckles]
[Devika] My dad has one spee
Whatever speed he wants to go, it's usually slow,
but that's his speed.
[Tim] I like taking my time
but I'm gonna knock it out of the park anyway.
[Adisa] Excuse me there, sister.
To come on Fire Masters
and to cook with my father and my sister, it's epic.
I can't think of anything better.
But whatever happens,
I know I'm gonna hear about it for a long time.
So I have to make sure I give it my all.
For my signature dish, I'm making a beef tenderloi
with charred cauliflower salad.
This represents me on a plate because I'm all about family.
The best memory with meat
was cooking tenderloin with my father.
He did a big banquet
and he put me in charge of the beef tenderloin.
This is, kind of, like my homage to him.
All right!
And I got the cauliflower salad because of my sister.
She's really big into health cooking.
With this dish, I'm hoping that the judges see
the love of our family.
It can't get any better than family.
[Devika] I'm making salmon shrimp burgers
with kale salad.
The most competitive out of our family...
It's me.
They're gonna say me. [laughs]
Adisa, I know you're getting nervous.
-Once that sweat gets in your eyes, it's a wrap. -[Adisa chuckles]
[Adisa] You think so, huh?
Children, mind your manners over there.
[Adisa] Yes, Father.
-[Adisa laughs] -[Devika] I want to win.
I want to beat my brother in this first round.
I want him out of here.
Oh, yeah.
I love to hear them talk over there.
I can't lose either way.
If they win, I taught them.
If I win, they need to go back and try again.
My signature dish is grilled quail
with collard greens and red grits.
It's gonna be kind of hard
to stop me in the kitchen today,
because I have years and years of experience
that I could pull in.
This is how I'mma win my $10,000 today.
They have a whole New Year's thing
where you eat these on the first day of the year.
The more collard greens you eat,
the more money you'll have for the year.
It's a family affair in the Fire Masters arena today.
The Patridge family is here representing
tons of cooking experience between the three of them.
This is gonna be an epic battle.
And they're cooking three totally different dishes.
You have quail,
then you have salmon and shrimp burger,
and then a tenderloin.
[Adisa] Yes, baby.
These three dishes couldn't be further apart.
How y'all doing over there?
I'm doing great. How about you?
I'm doing excellent.
I can't complain whatsoever.
[Andrea] You can tell a family that was brought u in a kitchen together.
They're so jovial. They're having a great time.
Chef Adisa is literally telling us
the story of his family on his signature dish.
How cute is that?
[Adisa] So, my father would the beef tenderloin.
He's the backbone of our family.
My sister's the cauliflower salad.
She is bright and delightful.
And me, I'm the cherry tomato...
Yeah.
...that just makes everything better.
-[Andrea] As chefs, we're storytellers... -[Dylan] Yeah.
...and we really couldn't ask for anything more.
They're breaking down now, almost like finished.
[Dylan] Chef Tim is taking a smart approach
by not overcomplicating things,
and that's something that comes with age
and maturity as a chef.
-Yeah. -For sure.
I'm excited that he's making some grits.
I got a good feeling that he makes a mean grit.
[Tim] I'm not gonna make the classic grits.
What I'm gonna make is a grits with tomatoes in them.
I call them red grits.
I hope I can be like Chef Tim one day.
Just chilling.
Mmm-hmm.
Oh, baby.
[Devika] This is what I wanted,
nice and crispy and smoked up.
My smoked kale is looking beautiful.
It is so green,
and with a little bit of cha and a little crunch,
I love it.
Now, it's time to make my lemon garlic kale dressing,
granulated garlic, onion powder,
avocado oil and salt.
This is my favorite salad ever.
This is a $10,000 salad right here.
[Adisa] Time is ticking,
and I'm looking at my tenderloin
and I'm worried this is not gonna cook all the way.
I know that cast iron pans hold heat in well,
so I'm getting ready to build an oven on this fire pit.
Chefs come in and they really underestimate how hot...
-Yeah. -...that pit is.
I'm a bit concerned.
All that sear and that char
that's basically steaming away.
-And-- -And it's continually cooking.
[Dylan] Yeah.
[Dominique] Unfortunately, we might be having
some well-done tenderloin today.
[Eddie] What I didn't see Chef Devika do
is season that salmon burger aggressively
and also grease your grates
before you put it on the grill.
[Devika] Uh, I should have sprayed the...
The salmon has so much fat inside of it,
it tends to stick to a hot, hot surface like that.
[Devika] These salmon burger they're sticking to the gril
and they are falling apart.
Ay-ay-ay.
I cannot serve this to the judges.
Oh, no, no, no, no, no, no, no, no, no.
She's taking the burgers off the grill.
[Devika] This is a disaster
[suspenseful music playing]
These salmon burgers are falling apart.
I realize I did not put any oil in the mix.
Quickly making these new salmon burgers
with oil in them this time.
Add a little bit more oil to these actually.
They're a little smaller than I would like,
but they're gonna have to work.
[tense music playing]
Things are looking good.
The collards are perfect.
Quail is really not a long cooking protein.
So, I still have enough time
to knock out what I'm gonna do.
[Eddie] Quail is a very delicate protein,
but it needs to be cooked high and fast, in my opinion.
Literally two to three minutes on each side.
[Dominique] Yeah, but it's a funny one to play with in this arena.
You just got to get it dead on.
I'm making a chimichurri,
so I go ahead and throw in all my herbs,
my oregano, my thyme.
This is gonna be really good.
Patridge Family, you've got five minutes left in the cook.
Cook? Oh, shoot. Okay.
Time is flying by.
The meat's coming off the grill.
I know it needs to rest.
There we go. Okay.
I'm checking on my second set of salmon burgers.
They're looking good.
This is better.
That's a little bit more what I wanna see.
They're nice and pink like I like them,
and I'm happy with this batc
I'm ready to plate.
How you doing over there, sis?
[Devika] I'm, I'm almost done. What about you?
-[Adisa] You're almost done? -I know you take too long to do certain things, so...
[Adisa] What? Excuse you?
Pop, you're quiet over there.
Y'all just concentrate on second and third over there
and leave me alone.
The quail is done.
It's coming off the fryer now. Just gonna let it braise.
And the bourbon will give my quail a smokiness to it.
Okay.
Meanwhile, my grits are not as thick as I would like them.
Hopefully, they will cook down.
It's gonna be tight.
[Adisa] I'm down to the wire
I slice into the beef tenderloin.
It's exactly where I wanted, a nice medium rare.
It's gorgeous.
I'm ecstatic that my fire pit oven worked.
Yes, sir.
[Dylan] Chefs, you've got one minute left.
[Devika exclaims]
I need some sauce.
Ugh.
This is way harder than I thought.
I grab a little ketchup and a little hot sauce.
[exhales] Whoa.
[all] Ten, nine,
eight, seven, six,
five, four, three...
-Two... -[Adisa] Come on, come on, come on.
-[all] One! -[Dylan] Time's up, chefs.
[judges applauding]
[Adisa] Good job, everybody.
The beef tenderloin is exact where I want it to be.
I'm happy with how everything is looking.
[Tim] The plate looks fantastic.
I know that the collards
are the best thing on the plate.
I'm worried about the grits.
[Devika] I look down at my plate.
I can't believe this.
I have one salmon burger with nothing on it.
The time got to me. The arena got to me.
It makes me so upset.
Chef Adisa, please tell us about your signature dish.
[Adisa] I made a beef tenderloin
with charred cauliflower salad.
[suspenseful music playing]
Chef Adisa, make a tenderloin.
Very bold move.
You got this beautiful char
and then you went and put it into a cast iron skillet.
You didn't trust the pit.
You have a perfect cook on your steak on the inside.
It's medium rare.
But on the outer ring, it's basically well done.
You really want it to be medium rare
from top to bottom.
Chef Adisa, you have presented us
with a very magnetic dish,
which is just like your family.
-Yes, ma'am. -So thank you.
Unfortunately, I do feel as though
your sides are lacking seasoning.
-Thank you very much, chef. -Thank you.
The judges want more seasoning, more consistency.
So I need to make sure that the flavors
are gonna be fantastic next go around.
Chef Devika, please tell us about your signature dish.
[Devika] I made salmon shrim burgers with kale salad.
Mmm.
I really love a salmon burger.
You know, I would have liked to see you
-use the charcoal grill for your salmon... -[Devika] Yeah.
...get some smoky flavor on there.
The plating looks a little inconsistent.
-A couple burgers missed some items. -[Devika] Yes.
[Dominique] So you wanna make sure you're getting
all components on the plate.
The kale salad, though, is the standout on this plate.
If you are to move on to the next round,
-keep that creativity... -[Devika] Yes, ma'am.
...because that speaks volumes.
Thank you very much.
Thank you very much, chef.
[Devika] I was not satisfie with that burger at all.
The biggest note is that my burger was missing char,
and I know it was.
So that's what I'm gonna work on on the next round.
[Dylan] Chef Tim, please tell us
what you've made for the judges.
Well, I made grilled quail
with collard greens and red grits.
[suspenseful music playing]
Chef Tim, I really like your greens.
They are so tasty.
The flavor on them are dead on.
But my quail is overcooked.
Oh.
Such a delicate bird.
I thought you were dead on with timing,
but it just went a little further.
[Eddie] You know, quail is tricky.
But I gotta say,
the seasoning on the quail is what I really like.
My issue is with the grits.
For me, I think the grits were a little too loose.
-Right, they were. -I feel like that you could have
kinda brought them back
by a little bit of richness
maybe a little bit of cream or something like that.
-Thank you, chef. -Thank you.
And thank you, chefs.
Let's give the judges a few minutes
to discuss what they've tasted.
and we'll call you back shortly.
[Tim] I misjudged the consistency of the grits
I am slightly worried about it,
but I'm hoping that the judges will also judge
on the flavor of the plate.
The Wildfire Round is complete and we had a family battle
down there in the Fire Masters arena.
Now that you've had a chance to taste
all three of these chefs' signature dishes, how'd they do?
[Eddie] Chef Adisa achieved a beautiful char
on his tenderloin.
Unfortunately, Chef Adisa didn't season anything.
[Andrea] But overall, I think he presented us
with the best cooked protein of this first round.
Chef Devika's salmon burger,
it turned out to be really moist
and had some nice elements to it,
although she really missed out
on putting all the components on the plate.
However, the best thing across the whole board today
was that kale salad.
[Eddie] Chef Devika nailed i with the creativity.
That was something that I would wanna go back to
and that I would wanna eat if I saw it on the menu.
The biggest issue that I had
was Chef Tim's dish is the grits.
Too much water to the actual grit itself,
which in turn, made the grit runny.
I'm gonna give the most flavorful dish to Tim.
His quail and greens and grits
were, uh, seasoned better than the other two.
It's gonna be incredibly difficult
to send one of these chefs home,
but have you made a decision?
-Yes. -Let's call the chefs back in.
[suspenseful music playing]
[Dylan] Chefs, in this Wildfire Round,
you were asked to create a signature dish
that showcases who you are as a chef.
Judges, whose signature dish was the best in this round?
The chef with the best dish is...
Chef...
Devika.
-[judges applauding] -[chuckles softly] What?
Congratulations, Chef Devika.
You will have an advantage heading into the next round.
Well done.
It's down to Chef Tim and Chef Adisa.
Judges, tell us.
Who will you be sending home?
[Adisa] Win or lose,
it's really just all about family.
[Tim] I got mixed emotions about it, but then,
they're the competition, so tough stuff.
The chef who will be going home is...
[suspenseful music playing]
[Dylan] It's down to Chef Tim,
with his grilled quail and collard greens,
and Chef Adisa, with his grilled tenderloin
and charred cauliflower sala
Judges, tell us, who will you be sending home?
The chef who will be going home is...
...Chef Tim.
[exclaims]
Whoever wins, I'll take them out for ice cream.
[all laughing]
Chef Tim, thank you so much for being here.
Unfortunately, you've been eliminated
from the competition,
and it's time to leave the Fire Masters arena.
[Tim] I had a lot of fun competing today.
At my age, I'm 70 years old,
I'm out here competing with my kids.
I can relax and let them cook for me now.
That's the circle of life. That's the circle of cooking.
Chefs, welcome to the Crossfire Round.
This round is a fiery face-off.
Get ready for...
Battle of the Bones.
Oh, oh.
Yeah.
[Dylan] Give us a flavorful dish
using a juicy, bone-in cut of Certified Angus Beef.
Chef Devika, because you won the first round,
you have the advantage,
and you get to choose your cut first.
Long bone ribeye or T-bone?
[Devika] I see that T-bone,
and I know my brother wants it.
He would love to have it.
So, Chef Devika,
which will you choose to cook with?
I'm gonna go for the T-bone.
[Dylan] Which means, Chef Adisa,
you'll be cooking with long bone ribeye.
Awesome.
Chefs, are you ready?
-We are ready. I'm ready. -Yes, we are definitely ready. I'm ready.
She thinks she's ready, but she's not ready.
[Dylan] You've got 30 minutes back on the clock,
and your time starts...
...now.
[judges applauding]
[Devika] Move, move. Get out of the way.
[Dominique] Cheater.
Kid, you gotta get out of here.
Now that my dad's gone,
I'm ready to box with my brother.
I want my brother to call me Fire Master
for the rest of his life.
I got you this time.
"Fire Master." It has a nice ring to it.
[laughs]
I'm making seared T-bone wit balsamic Brussels sprouts.
I don't usually cook with T-bones,
so I'm gonna keep it nice and simple.
I'm gonna marinate them with olive oil,
onion powder, and salt.
Chef Devika had the advantage in this round
and chose those beautiful T-bones.
[Eddie] They're gonna cook a little bit quicker
than the ribeye.
The ribeyes, they're gonna need
a lot more time to rest.
So I think that was very smart gameplay.
[Andrea] Cooking a T-bone is so difficult,
because you have the tenderloin
and the striploin on either side,
but then you have that bottom bone area
that has a lot of fat,
and you need to caramelize that.
[Dominique] A difficult cook
especially if you don't have experience playing with it.
[Devika] I have my hands ful with this T-bone,
but I am bad to the bone.
[Adisa] Let's go.
I'm making grilled ribeye with roasted lemon snap peas
Here comes the fun part. [sighs]
[Andrea] Chef Adisa really g the luck of the draw
getting the ribeye steak,
because you've got that beautiful eye of the ribeye
that's fully marbled,
and then the fat cap on the outside
is like the best part.
It's just so luscious and juicy.
[Adisa] I am really happy.
It's a great piece of meat.
It's already full of flavor,
and especially when you get the bone on it
so you can get the marrow getting into it,
it can't get any better than that.
Big flavors.
[Eddie] The ribeye has so much fat inside of it.
The unfortunate thing is,
when you're cooking over an open fire like that,
that fat starts to render out,
and that's when you get flare-ups.
That pit is hot now.
Got to be smart, chef.
[Adisa] Not only am I the grill chef for our company,
but I'm also the grill chef for our family.
Cooking outside, grilling, smoking, that's what I do.
Ah! I love it.
That's good.
[Devika] I'm gonna start working
on my balsamic Brussels sprouts.
I'm smoking my Brussels sprouts
because it's Fire Masters arena.
You gotta smoke something,
so I just take the whole stock over there
and put it on the grill.
[Andrea] I think Chef Devika's really smart
with the side she's choosing, Brussels sprouts,
and it looks like she's adding
balsamic vinegar and brown sugar,
-which is that sweet and sour combo... -Yeah.
...with an earthy note.
[Dominique] And bacon.
[Dylan] Who doesn't love some bacon?
-Especially in Brussels sprouts. -Absolutely.
[Adisa] How them T-bones looking?
It ain't looking too good over there.
[Devika] You're gonna eat those words.
Chefs, you've got 15 minutes left!
[Adisa] I temp my steak 'cause I wanna see where it's at.
It's not where I want it to be.
I wanted to hit around 130 degrees by the 10-minute mark
so I can take it off and let it rest for a while.
But I still have a little bit of time,
and I'm hoping that it will get up to temp
At the same time, I have a pan going with some butter in it.
A little brown butter never hurt nobody.
I'm gonna have a nice, thick mushroom sauce,
gonna be right next to the ribeye steak.
Can't get no better than that.
[Devika] I'm gonna start making
a tomato garlic chutney.
It's just tomatoes, garlic, onions, and salt.
And it's something that my dad and I love to eat together,
so just to pay homage to him, I want to put it on this dish.
Whoo, you're gonna like that.
I'm going to go check on my Brussels sprouts.
I hope the judges love Brussels sprouts,
'cause these are gonna be the best ones
they've ever had.
Oh, so good.
[Adisa] I go back and temp the stakes.
They're not where I want them to be.
I'm in a very sticky situation here.
If I leave the ribeyes on the grill,
then I run the risk of them overcooking.
But I know that I need to take the ribeyes off the grill
and let them rest.
They still have a lot of heat inside them.
They're gonna keep cooking.
Let that do its thing.
[suspenseful music playing]
[Devika] Not yet.
The meat is so thick,
I anticipate that these T-bones
are gonna take the entire time of this cook.
I stand my T-bones up
because I still want them to get some heat,
but I don't want them to get over-charred.
[Andrea] I love the fact that Chef Devika
has stood up her T-bone steaks.
She understands that she needs to caramelize all sides.
It's a great way to rest your T-bones as well,
because the only portion that's touching the grill is bone,
so it's not gonna have a direct cooking effect.
[Devika] See my steaks standing up like soldiers?
[Adisa laughing] Three of them.
One of them decided to fall out.
That's the captain. He don't have to stand up.
-[Adisa] Oh, that's the captain, okay. -[Devika] Yeah.
[Adisa] I'm feeling my steak
These things are still super rare in the middle.
Plan B is to slice them dow
so I can get them up to tem on the barbecue.
[Eddie] Chef Adisa is already slicing his ribeyes
He only let them rest for two-and-a-half minutes.
[Andrea] You're essentially cutting away
all the beautiful juices, all that moisture,
all that flavor you've taken almost 30 minutes to build.
[Adisa] I'm not happy.
At this point, though, I don't wanna serve anything undercooked.
I'm thinking it's my only option.
[sighs]
[Adisa] I'm not happy at all
The ribeyes,
they're made to be one big, whole piece of meat,
but I don't wanna serve anything undercooked.
Chefs, two minutes left.
-[Adisa] All righty. -[Dylan] Get your food down on the plates.
Let's go!
Come on, baby.
Ugh!
They're temping at about 116 degrees.
But I have got to plate them.
I hope the judges like a little rare steak.
So, my only hope is that they keep cooking
to bring them up to temp.
[all] Ten, nine, eight,
seven, six,
five, four, three,
two, one!
[Dylan] Time's up, chefs.
-All good. -[judges applauding]
I'm looking at my plate and I'm ecstatic.
I know I let my steak cook for as long as I could
and I'm really happy with what I did.
[Adisa] I think the plate looks great.
The ribeye, I think it tastes great itself.
I am truly happy with what I put out.
[Dylan] Chef Adisa.
-Yes. -Please tell us what you made for the judges
using long bone ribeye.
[Adisa] I made a grilled ribeye
with roasted lemon snap peas
[tense music playing]
Chef Adisa, this challenge was Battle of the Bones,
and you received long bone ribeye.
-Where's my long bone? -Uh, unfortunately,
I had to take it off the bone.
I had to slice it down,
and it was still kind of rare in the center.
That's why I had to toss it back on the grill.
[Andrea] Unfortunately for you,
it's undercooked and overcooked in sections.
The fire today wasn't your best friend.
No, not at all.
You have absolutely brought the flavor.
The lemon in the peas is just, like,
almost kind of like a palate refresher
with just that little bit of acidity in there.
Everything is seasoned to perfection.
Thank you very much, chef.
[Adisa] No problem. Thank you.
The judges said that it was full of flavor,
but I wish I had left the ribeye on the bone.
Chef Devika, please tell us what you've made for the judges.
[Devika] I've made a seared T-bone
with balsamic Brussels sprouts.
[tense music playing]
Chef Devika.
I think you did a nice cook on the steak itself.
Nice char.
I think it was a smart idea to keep it whole,
because it got the rest time that it needed.
Although I love Brussels sprouts,
the sprouts are undercooked.
[Eddie] The balsamic, you cooked it down
to where it basically turned into like, a syrup.
And then you add the brown sugar,
so now it's coming across as too sweet.
Thank you, chef. And thank you, chef.
Let's give the judges a few minutes
to discuss what they've tasted,
and we'll call you back when we're ready.
If there's one thing that's gonna send me home,
I think it could be the Brussels sprouts and the sugar.
It was a Battle of the Bones in the Crossfire Round,
our chefs working with long bone ribeye and T-bones.
How'd they do?
I really enjoyed Chef Devika's T-bone.
She got a really nice cook on it.
There was some nice char.
[Andrea] But definitely some technical errors.
The Brussels sprouts were way too hard,
and the balsamic was too sweet.
Chef Adisa didn't showcase
that beautiful, long bone ribeye
as he should've.
Leaving the bone on has much more flavor than cutting it off,
and I think he did himself a disservice.
[Eddie] Creativity, I would have to go with Chef Adisa.
Basically, he gave us like an Asian stir fry with that ribeye.
I just feel like it was a few technical errors
that didn't complete the mission.
This Crossfire Round was a Battle of the Bones
and also a battle of the siblings.
We've got to send one of them home.
Have you made your decision?
-Yes. -Let's call the chefs back in.
[tense music playing]
Chefs, in this Crossfire Round,
it was a Battle of the Bones,
long bone ribeye and T-bone.
The winner of this round
will walk away with the Napoleon Portable Grill
and move on to the final round.
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...
[suspenseful music playing]
Chef...
Devika.
[all applauding]
[exclaims]
It feels amazing to go to the Feast of Fire.
I, I can't believe it.
[Dylan] Chef Adisa,
we know you've made your family very proud today.
-Thank you. -[Dylan] I'm sorry to say,
it's time to leave the Fire Masters arena.
[Adisa] I may not be going to the Feast of Fire,
but Devika is.
How could I not be proud?
It's family.
It's definitely been a joy to be here.
Chef Devika, in the first two rounds,
you battled your father, your brother,
and showed us that you're here to compete.
But now it's time to add some fuel to the fire.
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 Eddie Jackson!
-[Eddie] Yes! -[Dominique] Yay!
-[Devika] The king. -Let's go, let's go, let's go!
-[Andrea] Go get 'em, partner. -[Devika groans]
Chef Eddie is a great competitor,
but, hey, I beat the rest of the guys,
I can beat him, too.
[Dylan] Chef Devika, Chef Eddie,
you're about to face off in the Feast of Fire.
Chefs, in this final round,
you must create a family-style feast
inspired by the theme...
...Some Like It Hot.
-Oh. -Yes!
[Devika] I'm good with that.
[Dylan] Turn up the intensit with some spicy flavors
that are hotter than the grills.
Give us a fiery feast that really brings the heat.
You're in trouble.
-What? -[laughs]
I don't think Devika ever gave me anything
that had spice in it today.
So, I'm feeling pretty good.
The stakes have never been higher.
So you'll each have a sous chef
to help you create your feasts.
These feasts will be tasted blind,
which means we're not gonna be here to watch you cook.
But when we do return,
I'll be taking Chef Eddie's seat
at the judges' table.
Chefs, before you get started,
I've got a hot twist for you.
Over by the fire pit,
you'll find two branding irons.
Grab an iron and brand a piece of wood
to reveal a style of dish
you must use in your feast.
Chefs, are you ready?
[both] Yes!
[Dylan] You've got 45 minutes on the clock,
and your time starts now.
We are in for a fiery feast tonight.
-Gotta bring on the heat. -Oh, yes.
[Devika] Smoked.
[Eddie] Saucy.
I've been told I'm a saucy m
a time or two in my life.
I live in Texas.
We like spice down there,
so I am built for this challenge.
For my main, I'm making a chili-spiced striploin
with romesco sauce.
For my first side,
I'm doing a fire-roasted acorn squash
with a maple pepper glaze.
For my second side,
I'm gonna do a chickpea mint salad
with a Anaheim pepper vinaigrette.
For dessert, I'm gonna do a jalapeno blueberry Dutch baby.
So first things first,
I got to get started on my Dutch baby,
which is basically a fluffy pancake.
I'm feeling good right now.
I'm in the zone, I'm in my element,
and I'm cooking spicy foods.
Spicy, spicy, spicy!
-[sous chef] You feel good? -[Devika] I do. I do.
In order to beat Chef Eddie
I have to make sure that every single thing I have
has some type of heat to it
[sous chef] Do you want some jerk on the steak?
[Devika] I'm a spicy girl from Atlanta, Georgia.
I love it hot.
For my main, I'm making grilled flank steak
with a pepper and herb pesto
For my side, I'm making smoked portobello
stuffed with cabbage and chorizo.
For my other side, I'm makin roasted lemon broccoli
with a chili crema.
I am a Georgia peach,
so for dessert,
we're making a peach habanero bread pudding.
It is gonna get spicy in here, and Eddie is going down.
[Dylan] My friends, it's the Feast of Fire.
Some Like It Hot.
This theme is right up all of our alleys.
[Andrea] I'm looking for so much creativity
across all the courses.
[Devika] Light these babies up.
I'm gonna use them to top my smoked mushroom.
[Dylan] I definitely wouldn' count Chef Devika out,
but we know how fierce of a competitor
Chef Eddie Jackson is.
[Eddie] I'm going with a bun of chili de arbol in there,
a little bit of, uh, habanero powder in there as well.
They want spicy, they're gonna get spicy.
[Dylan] I mean, this is righ within Eddie's wheelhouse.
[Andrea] Yes, but Chef Devika's a Southern girl,
and they're used to eating some spice down,
so I think she's gonna bring the heat.
[Dylan] It's a cool summer evening,
but I've got a very good feeling
-things are about to heat up for the three of us. -[both chuckle]
[Eddie] Yeah, that's what you want right there.
Looking good, nice char marks.
My acorn squash is looking so beautiful in the charcoal grill,
so it's time to get started on this maple pepper glaze.
I'm going in with some maple syrup,
tons of fresh Anaheim pepper
This dish is gonna play with your palate.
It's gonna be sweet,
but then it's also gonna hav some pop of spice
from these fresh Anaheim peppers.
Oh, yeah. Mmm-hmm.
There's 25 minutes left.
I gotta put my bread pudding on the grill.
Sweet peaches, habanero, and that great bread.
It's gonna be the perfect mix of sweet and spicy.
I'm going to check on my portobellos.
They smell so great.
Ooh, those are juicy.
I'm gonna let these portobellos chill
until I'm ready to plate,
and I'll stuff them at the last minute.
That's what I was looking for.
My flank steak got a perfect char on it.
I take it off to let it rest.
I am feeling really good about this.
I did not come here to lose.
I came here to win.
[Eddie] Actually, I'mma throw these right into the fire.
Now it's time to start worki on the romesco sauce.
It's kind of like an Italian sauce,
but the base is roasted red peppers.
And I throw them right into the coals.
So this is gonna ensure that I have a nice, smoky romesco base.
I have got to get these striploins on.
I know that this striploin
is gonna cook in about 10 minutes,
but I need to leave myself enough time to let them rest
The last thing you wanna do is mess up your protein.
[Eddie] 15 minutes!
[Devika] 15 minutes left.
I've got my bread pudding cooking.
Those are looking great.
My chorizo and my Napa cabbage for my stuffing look great.
While I'm doing that,
I'm slicing my flank steak,
and it is raw.
I need to throw this back on.
It's do or die.
This is my main dish.
I have to get it right,
or else, I'm going to lose.
Goodness gracious.
I'm slicing my flank steak, and it is raw.
I need to throw this back on for a second.
But I have got to keep my eye on it
so it doesn't overcook.
My steaks have the most beautiful char
you've ever seen in your life,
so I don't wanna cut it clos
I'm gonna actually take them off
and let them start to rest.
Now it's time to start working on the romesco sauce.
Get these peppers into the blender
with some sundried tomatoes
I'm adding some toasted almonds to my romesco sauce.
The nuts are gonna thicken up this sauce
to give it a little bit of body,
make it a little bit more voluptuous.
It's so good.
Every once in a while,
Old Eddie's food gets a little sexy.
Ooh. Mmm-hmm.
[sous chef] You want me to make that creamy sauce
-for the broccoli? -[Devika] Yes.
For my roasted lemon broccol
I wanna make a chili crema
just to give it a balanced, creamy texture.
My sous chef is putting in yogurt, sour cream,
Sriracha, and chili powder.
The time is running out.
I've got to get my flank ste off of the fire pit.
I have got to get this done.
[Eddie] Two minutes.
In the Fire Masters arena, your dessert is always a race against time.
Checking on the Dutch babies, they're almost there.
Oh, yeah, that's what you want. Come on, baby.
They need about 30 to 45 more seconds.
Cook for me, cook for me, cook for me, cook for me!
He's crazy.
[Devika] One minute.
I'm not shy with peppers,
so we're piling them on, peppers everywhere.
[Eddie] Ooh, that's hot.
The clock is ticking, but I need to make sure
that this feast is presented beautifully.
We need a lot more mint and a lot more cilantro.
[all] Ten, nine, eight,
seven, six, five,
four, three,
two, one.
[both sigh]
Think happy.
[Eddie] I'm looking down at my feast
and I couldn't be happier.
Everything came out exactly like I wanted.
This feast is gonna have levels of spice
that the judges are gonna like.
[Devika] This feast is spicy, it's colorful.
It's the winning feast.
All right, my friends.
Tonight's feast is Some Like It Hot.
This chef has prepared chili-spiced striploin
with romesco sauce,
acorn squash with maple pepper glaze,
chickpea and mint salad
with Anaheim chili vinaigrette,
and we'll wrap it all up
with jalapeno blueberry Dutch baby.
This chef had to have a saucy dish.
Man, these chickpeas smell so good.
[Andrea] Bon appetit, my friends.
[instrumental music playing]
I actually really love the striploin.
I think it's cooked really well.
[Dylan] This romesco sauce is really delicious.
It really adds a lot of flavor and dimension
to the steak itself.
I think it's a really well-balanced dish.
-I just wish there was a little bit more punch to it. -[Dominique] Mmm-hmm.
[Dylan] This chickpea dish really reminds me
-of a tabbouleh salad... -[Dominique] Mmm-hmm.
[Andrea] Uh, yes.
[Dylan] ...which I think is perfect.
However, there's no spice at all
that I'm getting in the chickpeas.
Despite it not having any spice in it,
uh, it's so refreshing and I like it a lot.
I really appreciate the acorn squash.
The caramelization on it is really great.
[Dylan] The more of this squash that I eat,
there's a slow burn spice
that starts at the back of my tongue
and works its way forward.
Yeah, it's definitely lingering,
and I really like that.
I like this dish.
This first feast had some bold and exciting flavors.
Let's see if they can also bring the heat for dessert.
Our first chef has prepared jalapeno blueberry Dutch babies.
[Andrea] Are you getting any jalapenos?
-I taste jalapeno, the flavor. -[Andrea] Um...
-Yeah. -The flavor, but not spice.
-But not spice. -No.
This chef definitely wasn't shy
with the blueberries in this Dutch baby,
and I love to see that.
There's a ton of fresh blueberry flavor.
[Andrea] I definitely like the cake.
The cake is spongy.
If the chef made, like, a spicy Creme Anglaise
-to go over top of it... -Yeah.
...that would have kind of pulled everything together.
This first feast was lively, flavorful, and delicious.
Let's see what the second chef has in store.
Our second Some Like It Hot feast has landed.
This chef has prepared grilled flank steak
with pepper and herb pesto,
smoked portobellos stuffed with cabbage and chorizo,
roasted lemon broccoli with chili crema,
and we'll finish off
with peach habanero bread pudding.
This chef had to have a smoked dish in their feast
-Bon appetit, my friends. Dig in. -[Andrea] Cool.
This chef definitely managed to get a good sear
on their flank steak.
I can see the crust on the outside.
Some of the pieces are really nice medium rare.
The sauce and the steak,
they're just not complementing each other at all.
[Andrea] Pesto is not a sauc that you pair with beef.
-[Dylan] Chimichurri, maybe -[Dominique] Yeah.
Punchy, acidic, spicy chimichurri.
But unfortunately for me,
I'm not finding any spice on the flank steak dish.
Now, this broccoli salad has a little spice in it,
but the char was a miss on the broccoli.
[Dylan] That broccoli would have been so much better
if it was charred, really high heat,
and left a little less cooked than it is.
I think the crema itself is really quite nice.
-It's got little heat. -Mmm-hmm.
It's got a lot of acidity in there.
It's very bright and it livens up the dish.
So this chef also prepared smoked portobellos
stuffed with cabbage and chorizo.
[Andrea] The portobello is grilled great.
I mean, they definitely utilized the Fire Masters arena.
So the flavor of the mushroom is great.
[Dylan] And I love the flavor combination
of the chorizo and cabbage.
This chef definitely brought some unique flavors to the table
with their Some Like It Hot feast.
I can't wait to see what they've got in store for dessert.
This chef has prepared peac and habanero bread pudding.
Mmm.
[Dylan] The flavor, I really enjoy.
I think they did a good job of getting the peaches in there.
However, I can guarantee there hasn't been a habanero
within 100 miles of this dessert.
There is zero spice or habanero flavor,
which I was really looking forward to.
My favorite part of this dessert, though,
is the sugar that has been sprinkled on it.
We've had two Some Like It Hot feasts
that really fired up the flavor.
We're gonna need to break these feasts down dish-by-dish
and see how these chefs did.
-Oh, yeah. -Let's do it.
We've had two great Some Like It Hot feasts.
Starting with the mains,
our first chef preparing that grilled striploin
with the romesco sauce.
The second chef, the flank steak with the pesto.
I really enjoyed the first chef's striploin steak.
It was just spot on for me.
I love the romesco sauce.
It was so rich. It was smoky
There was so much presence of the Fire Masters arena in that dish.
I definitely love the presentation
on the second chef's.
It was eye-catching.
It was colorful. It was lovely.
[Dominique] Pesto, to me, was just like flat.
You know, there wasn't any acid on it
[Dylan] I didn't get any of the spice in that dish.
It wasn't hot.
[Dylan] Let's take a look at our sides.
The first chef with the fire-roasted acorn squash,
and the second chef
with the stuffed portobello mushrooms.
That acorn squash was tender.
It was very flavorful.
I think that that dish did border
on a little too sweet, at times.
[Andrea] I think the cabbage and sausage mix
inside of that portobello mushroom
was very delicious.
It was smoky. It had barbecue notes to it
It wasn't necessarily spicy,
but the filling was really good.
Let's take a look at the second set of sides.
The first chef preparing that chickpea salad,
and the second chef with the broccoli and chili crema.
I really love the first chef's chickpea dish,
but there was no evidence of spice
-whatsoever in that dish. -No.
[Andrea] It was a good side
but for this spice challenge it didn't check the box.
That broccoli and crema dish
definitely delivered on the heat.
[Dominique] I feel like if the char was there,
it would have been a better dish,
because the flavor of the broccoli was really good.
Let's move on to dessert.
The first chef with the jalapeno and blueberry Dutch baby,
the second chef with the peach bread pudding
The first chef with the Dutch baby,
I really enjoyed that desser
And to be able to cook a Dutch baby in a barbecue
is extremely difficult.
[Dominique] They really could have delivered
if they would have made a spiced crema
to go on top of it.
[Andrea] With the bread pudding,
the flavor of the peach was really great.
But where was the spice?
[Dominique] I feel like the flavor profile was really there,
but the spice was a miss.
All in all, we've had two wonderful feasts this evening
with our Some Like It Hot theme.
This has been a difficult decision,
but I think we've made our choice.
-Yeah, I think we have. -We have.
[intense music playing]
I'm a Fire Master. I don't like to lose.
I have to live up to my own expectations.
[Devika] I'm so nervous about who's gonna win the feast,
but to have my brother and my dad standing here supporting me
means the world to me.
[Dylan] Chefs, both of your Some Like It Hot feasts
were peppered with delicious flavors.
In the first feast,
we thought the striploin had a perfect sear.
However, we felt no heat
in the chickpea and mint salad.
In the second feast,
we loved the smoked portobello mushrooms.
It was a creative and playful dish.
However, we were really missing the habanero
in the peach bread pudding.
And while both of your Some Like It Hot feasts
were filled with delectable flavors,
there can only be one winner.
Tonight's winning feast is...
...the first feast,
with the grilled striploin and jalapeno Dutch baby.
Congratulations, Chef Eddie.
You've successfully defended your Fire Masters title.
Great job.
Yes!
Still the Fire Masters Champion.
Devika was such a great opponent today.
Not only her, but her family
The Patridge family just brought so much spirit and energy
to the arena today.
They are all champions in my eyes.
Congratulations, Chef Devika.
You're a very talented chef
and fought three impressive battles
in the Fire Masters arena today.
[Devika] I am definitely leaving here a proud chef.
This is amazing.
I might not be going home as a Fire Masters Champion,
but I still beat my brother.
Patridge family, thank you very much for being here,
and congratulations on some well-fought battles.
[Adisa] Congratulations.
[all applauding]
[Devika laughing] Thank you.
[theme music playing]