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[drumrolls]
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Welcome to Fire Masters...
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...where three chefs
will take on
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three blazing
culinary challenges.
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The Patridge family
is taking over
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the Fire Masters menu tod
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May the best daddy win.
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[Devika] Ay-ay-ay.
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[Dylan] Two
will be eliminated.
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How you doing over there, sis?
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Ain't looking
too good over there.
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You're gonna eat those words.
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[Dylan] And the last chef
standing will go head-to-hea
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against one of our
Fire Masters judges,
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battling for the chance
to win $10,000...
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[Adisa] Yes!
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...and to earn their place as
a Fire Masters Champion.
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You didn't trust the pit.
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Keep that creativity.
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That speaks volumes.
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[Dylan] Speed.
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-Skill.
-[Adisa] I love it.
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[Dylan] Scorching competitio
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[Eddie] That pit is hot now
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This is Fire Masters.
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Three chefs
are ready to battle
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for the title
of Fire Masters Champion
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Let's meet them.
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First up, Devika Patridge
from Atlanta, Georgia.
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I own Eat Urban Fresh
Atlanta Catering Company.
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Eat Urban Fresh is definitel
a family affair.
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I work with my brother
every day,
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my dad comes in daily,
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and today,
I'm competing in the arena
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with my brother and my dad.
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The Patridge family
is taking over
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the Fire Masters arena tod.
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But I came here to win,
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take home that prize money
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and the rights to say
I'm the Fire Masters Champi.
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Hey, guys.
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[Dylan] Next, Adisa Patridg
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from Atlanta, Georgia.
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I'm chef-owner with my sister
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of Eat Urban Fresh Atlanta.
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I know that I'm gonna be th
next Fire Masters Champi
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because I'm already
the grill champ of our family.
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If I win $10,000,
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I'm just gonna put it
right back into the family.
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That's what we do.
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It's great to be here.
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[Dylan] And last,
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Tim Patridge
from Atlanta, Georgia.
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I'm currently
the District Chef
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of Douglas County
School System.
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The best chef
in the family is me.
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This is a competition.
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So, may the best daddy win.
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Hi, chefs, how are you doing?
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Patridge family,
welcome to Fire Masters.
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Here's how
it's all going down.
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There will be three rounds
of competition.
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In the first two rounds,
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you'll be competing
against one another.
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And at the end
of each of these rounds,
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one of you will be going home.
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In the third and final round,
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the last chef standing
will go head-to-head
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against one of our judges
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for the chance to win $10,000
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and the title of today's
Fire Masters Champion.
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Speaking of judges, here's
who you'll need to impress.
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Chef Eddie Jackson
is a cookbook author,
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celebrity chef,
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and the owner
of Rosehill Beer Garden
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in Houston, Texas.
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Who in the family is the best?
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[Adisa] I.
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Father knows best.
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[all laughing]
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[Dylan] Chef Dominique Leac
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is an acclaimed chef
and barbecue expert.
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She's the chef-owner of
Lexington Betty Smokehouse,
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with three locations
in the Chicago area.
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Welcome to the arena, chefs.
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Thank you.
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[Dylan] Chef Andrea Nicholso
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is chef-owner
of Butchie's Restaurant,
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Banana's dessert shop,
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and the culinary
event space Dish Play.
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Have a great day today.
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-[Devika] Thank you.
-All right, we will.
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[Dylan] Chefs, I hope
you brought your A game,
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because it's time
to fire things up.
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In this first Wildfire Round,
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you'll create a signature dish
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that showcases
who you are as a chef.
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You'll each have your own
top-of-the-line grill statio
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and use of our
Fire Masters fire pit,
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as well as access
to our fully-stocked pantry
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Your dish will be
judged on presentation,
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creativity, and taste.
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-Chefs, are you ready?
-[contestants] Yeah!
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[Dylan] You've got 30 minutes
on the clock,
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and your time starts now.
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-[judges applauding]
-[Tim] Oh.
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-[Eddie] Man...
-[judges laughing]
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-[Eddie] Pops said,
"I'm not running nowhere."
-[Andrea] I love it.
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[Devika chuckles]
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[Devika] My dad has one spee
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Whatever speed he wants to go,
it's usually slow,
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but that's his speed.
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[Tim] I like taking my time
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but I'm gonna knock it out
of the park anyway.
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[Adisa] Excuse me
there, sister.
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To come on Fire Masters
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and to cook with my father
and my sister, it's epic.
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I can't think
of anything better.
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But whatever happens,
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I know I'm gonna hear
about it for a long time.
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So I have to make sure
I give it my all.
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For my signature dish,
I'm making a beef tenderloi
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with charred
cauliflower salad.
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This represents me on a plate
because I'm all about family.
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The best memory with meat
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was cooking tenderloin
with my father.
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He did a big banquet
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and he put me in charge
of the beef tenderloin.
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This is, kind of,
like my homage to him.
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All right!
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And I got the cauliflower
salad because of my sister.
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She's really big
into health cooking.
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With this dish, I'm hoping
that the judges see
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the love of our family.
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It can't get any better
than family.
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[Devika] I'm making
salmon shrimp burgers
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with kale salad.
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The most competitive
out of our family...
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It's me.
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They're gonna say me. [laughs]
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Adisa, I know
you're getting nervous.
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-Once that sweat gets
in your eyes, it's a wrap.
-[Adisa chuckles]
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[Adisa] You think so, huh?
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Children, mind your manners
over there.
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[Adisa] Yes, Father.
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-[Adisa laughs]
-[Devika] I want to win.
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I want to beat my brother
in this first round.
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I want him out of here.
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Oh, yeah.
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I love to hear them
talk over there.
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I can't lose either way.
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If they win, I taught them.
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If I win, they need to go back
and try again.
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My signature dish
is grilled quail
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with collard greens
and red grits.
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It's gonna be kind of hard
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to stop me
in the kitchen today,
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because I have years
and years of experience
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that I could pull in.
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This is how I'mma win
my $10,000 today.
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They have a whole
New Year's thing
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where you eat these
on the first day of the year.
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The more collard greens
you eat,
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the more money
you'll have for the year.
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It's a family affair
in the Fire Masters
arena today.
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The Patridge family
is here representing
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tons of cooking experience
between the three of them.
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This is gonna be
an epic battle.
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And they're cooking three
totally different dishes.
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You have quail,
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then you have salmon
and shrimp burger,
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and then a tenderloin.
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[Adisa] Yes, baby.
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These three dishes
couldn't be further apart.
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How y'all doing over there?
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I'm doing great.
How about you?
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I'm doing excellent.
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I can't complain whatsoever.
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[Andrea] You can tell
a family that was brought u
in a kitchen together.
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They're so jovial.
They're having a great time.
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Chef Adisa
is literally telling us
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the story of his family
on his signature dish.
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How cute is that?
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[Adisa] So, my father would
the beef tenderloin.
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He's the backbone
of our family.
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My sister's
the cauliflower salad.
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She is bright and delightful.
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And me,
I'm the cherry tomato...
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Yeah.
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...that just makes
everything better.
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-[Andrea] As chefs,
we're storytellers...
-[Dylan] Yeah.
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...and we really couldn't ask
for anything more.
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They're breaking down now,
almost like finished.
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[Dylan] Chef Tim is taking
a smart approach
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by not
overcomplicating things,
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and that's something
that comes with age
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and maturity as a chef.
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-Yeah.
-For sure.
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I'm excited that
he's making some grits.
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I got a good feeling
that he makes a mean grit.
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[Tim] I'm not gonna make
the classic grits.
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What I'm gonna make is
a grits with tomatoes in them.
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I call them red grits.
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I hope I can be
like Chef Tim one day.
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Just chilling.
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Mmm-hmm.
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Oh, baby.
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[Devika] This is
what I wanted,
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nice and crispy and smoked up.
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My smoked kale
is looking beautiful.
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It is so green,
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and with a little bit of cha
and a little crunch,
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I love it.
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Now, it's time to make my
lemon garlic kale dressing,
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granulated garlic,
onion powder,
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avocado oil and salt.
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This is
my favorite salad ever.
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This is a $10,000 salad
right here.
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[Adisa] Time is ticking,
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and I'm looking
at my tenderloin
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and I'm worried this is not
gonna cook all the way.
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I know that cast iron pans
hold heat in well,
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so I'm getting ready to build
an oven on this fire pit.
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Chefs come in and they really
underestimate how hot...
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-Yeah.
-...that pit is.
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I'm a bit concerned.
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All that sear and that char
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that's basically
steaming away.
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-And--
-And it's continually cooking.
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[Dylan] Yeah.
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[Dominique] Unfortunately,
we might be having
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some well-done
tenderloin today.
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[Eddie] What I didn't see
Chef Devika do
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is season that
salmon burger aggressively
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and also grease your grates
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before you put it
on the grill.
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[Devika] Uh, I should have
sprayed the...
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The salmon has so much
fat inside of it,
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it tends to stick to a hot,
hot surface like that.
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[Devika] These salmon burger
they're sticking to the gril
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and they are falling apart.
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Ay-ay-ay.
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I cannot serve this
to the judges.
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Oh, no, no, no, no,
no, no, no, no, no.
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She's taking the burgers
off the grill.
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[Devika] This is a disaster
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[suspenseful music playing]
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These salmon burgers
are falling apart.
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I realize I did not put
any oil in the mix.
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Quickly making these
new salmon burgers
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with oil in them this time.
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Add a little bit more oil
to these actually.
253
00:08:53,433 --> 00:08:55,033
They're a little smaller
than I would like,
254
00:08:55,102 --> 00:08:56,535
but they're gonna
have to work.
255
00:08:56,636 --> 00:08:59,304
[tense music playing]
256
00:09:00,941 --> 00:09:02,240
Things are looking good.
257
00:09:02,309 --> 00:09:04,309
The collards are perfect.
258
00:09:04,311 --> 00:09:06,811
Quail is really not
a long cooking protein.
259
00:09:06,813 --> 00:09:08,046
So, I still have enough time
260
00:09:08,148 --> 00:09:10,115
to knock out
what I'm gonna do.
261
00:09:10,117 --> 00:09:12,050
[Eddie] Quail is
a very delicate protein,
262
00:09:12,052 --> 00:09:14,319
but it needs to be cooked
high and fast, in my opinion.
263
00:09:14,321 --> 00:09:16,521
Literally two to three minutes
on each side.
264
00:09:16,523 --> 00:09:19,958
[Dominique] Yeah,
but it's a funny one
to play with in this arena.
265
00:09:19,960 --> 00:09:21,927
You just got to get it
dead on.
266
00:09:24,331 --> 00:09:25,830
I'm making a chimichurri,
267
00:09:25,832 --> 00:09:27,399
so I go ahead
and throw in all my herbs,
268
00:09:27,401 --> 00:09:28,733
my oregano, my thyme.
269
00:09:28,835 --> 00:09:31,036
This is gonna be really good.
270
00:09:31,038 --> 00:09:34,306
Patridge Family, you've got
five minutes left in the cook.
271
00:09:34,308 --> 00:09:36,041
Cook? Oh, shoot. Okay.
272
00:09:36,043 --> 00:09:38,009
Time is flying by.
273
00:09:38,011 --> 00:09:39,444
The meat's coming
off the grill.
274
00:09:39,513 --> 00:09:40,712
I know it needs to rest.
275
00:09:40,714 --> 00:09:42,113
There we go. Okay.
276
00:09:44,051 --> 00:09:46,151
I'm checking on my second
set of salmon burgers.
277
00:09:46,219 --> 00:09:47,118
They're looking good.
278
00:09:47,120 --> 00:09:48,053
This is better.
279
00:09:48,055 --> 00:09:50,088
That's a little bit more
what I wanna see.
280
00:09:50,090 --> 00:09:51,957
They're nice and pink
like I like them,
281
00:09:52,058 --> 00:09:53,558
and I'm happy with this batc
282
00:09:53,627 --> 00:09:54,526
I'm ready to plate.
283
00:09:55,262 --> 00:09:56,328
How you doing over there, sis?
284
00:09:56,330 --> 00:09:58,129
[Devika] I'm, I'm almost done.
What about you?
285
00:09:58,131 --> 00:10:00,632
-[Adisa] You're almost done?
-I know you take too long
to do certain things, so...
286
00:10:00,734 --> 00:10:02,100
[Adisa] What? Excuse you?
287
00:10:02,803 --> 00:10:04,302
Pop, you're quiet over there.
288
00:10:04,304 --> 00:10:06,838
Y'all just concentrate
on second and third over there
289
00:10:06,907 --> 00:10:08,106
and leave me alone.
290
00:10:08,108 --> 00:10:09,307
The quail is done.
291
00:10:09,309 --> 00:10:11,743
It's coming off the fryer now.
Just gonna let it braise.
292
00:10:11,812 --> 00:10:15,246
And the bourbon will give
my quail a smokiness to it.
293
00:10:15,315 --> 00:10:16,614
Okay.
294
00:10:16,616 --> 00:10:19,951
Meanwhile, my grits are not
as thick as I would like them.
295
00:10:20,053 --> 00:10:21,920
Hopefully,
they will cook down.
296
00:10:21,922 --> 00:10:23,421
It's gonna be tight.
297
00:10:26,193 --> 00:10:27,959
[Adisa] I'm down to the wire
298
00:10:28,061 --> 00:10:29,361
I slice into
the beef tenderloin.
299
00:10:30,831 --> 00:10:33,732
It's exactly where I wanted,
a nice medium rare.
300
00:10:35,035 --> 00:10:36,134
It's gorgeous.
301
00:10:36,236 --> 00:10:38,837
I'm ecstatic that
my fire pit oven worked.
302
00:10:39,806 --> 00:10:42,207
Yes, sir.
303
00:10:42,209 --> 00:10:43,708
[Dylan] Chefs,
you've got one minute left.
304
00:10:43,710 --> 00:10:44,743
[Devika exclaims]
305
00:10:44,811 --> 00:10:46,044
I need some sauce.
306
00:10:46,113 --> 00:10:46,911
Ugh.
307
00:10:46,980 --> 00:10:48,847
This is way harder
than I thought.
308
00:10:48,915 --> 00:10:51,182
I grab a little ketchup
and a little hot sauce.
309
00:10:51,184 --> 00:10:53,118
[exhales] Whoa.
310
00:10:53,820 --> 00:10:55,754
[all] Ten, nine,
311
00:10:55,855 --> 00:10:58,890
eight, seven, six,
312
00:10:58,892 --> 00:11:02,227
five, four, three...
313
00:11:02,229 --> 00:11:03,495
-Two...
-[Adisa] Come on,
come on, come on.
314
00:11:03,497 --> 00:11:05,530
-[all] One!
-[Dylan] Time's up, chefs.
315
00:11:05,532 --> 00:11:07,399
[judges applauding]
316
00:11:07,401 --> 00:11:08,667
[Adisa] Good job, everybody.
317
00:11:10,203 --> 00:11:12,637
The beef tenderloin is exact
where I want it to be.
318
00:11:12,706 --> 00:11:14,706
I'm happy with how
everything is looking.
319
00:11:14,708 --> 00:11:16,307
[Tim] The plate
looks fantastic.
320
00:11:16,309 --> 00:11:17,542
I know that the collards
321
00:11:17,611 --> 00:11:18,943
are the best thing
on the plate.
322
00:11:18,945 --> 00:11:20,412
I'm worried about the grits.
323
00:11:22,549 --> 00:11:24,015
[Devika] I look
down at my plate.
324
00:11:24,017 --> 00:11:25,950
I can't believe this.
325
00:11:26,019 --> 00:11:28,720
I have one salmon burger
with nothing on it.
326
00:11:28,722 --> 00:11:31,423
The time got to me.
The arena got to me.
327
00:11:31,425 --> 00:11:32,957
It makes me so upset.
328
00:11:38,165 --> 00:11:40,565
Chef Adisa, please tell us
about your signature dish.
329
00:11:40,633 --> 00:11:42,233
[Adisa] I made
a beef tenderloin
330
00:11:42,302 --> 00:11:44,202
with charred
cauliflower salad.
331
00:11:44,805 --> 00:11:47,505
[suspenseful music playing]
332
00:11:56,149 --> 00:11:58,817
Chef Adisa, make a tenderloin.
333
00:11:58,819 --> 00:11:59,651
Very bold move.
334
00:12:00,420 --> 00:12:01,853
You got this beautiful char
335
00:12:01,922 --> 00:12:04,856
and then you went and put it
into a cast iron skillet.
336
00:12:04,924 --> 00:12:06,825
You didn't trust the pit.
337
00:12:06,827 --> 00:12:09,194
You have a perfect cook
on your steak on the inside.
338
00:12:09,196 --> 00:12:10,562
It's medium rare.
339
00:12:10,630 --> 00:12:13,298
But on the outer ring,
it's basically well done.
340
00:12:13,300 --> 00:12:15,200
You really want it
to be medium rare
341
00:12:15,202 --> 00:12:16,534
from top to bottom.
342
00:12:16,603 --> 00:12:18,603
Chef Adisa, you have
presented us
343
00:12:18,605 --> 00:12:20,538
with a very magnetic dish,
344
00:12:20,607 --> 00:12:22,040
which is just like
your family.
345
00:12:22,042 --> 00:12:23,208
-Yes, ma'am.
-So thank you.
346
00:12:23,210 --> 00:12:24,709
Unfortunately,
I do feel as though
347
00:12:24,711 --> 00:12:26,745
your sides are
lacking seasoning.
348
00:12:26,846 --> 00:12:28,513
-Thank you very much, chef.
-Thank you.
349
00:12:28,515 --> 00:12:31,049
The judges want
more seasoning,
more consistency.
350
00:12:31,051 --> 00:12:32,517
So I need to make sure
that the flavors
351
00:12:32,519 --> 00:12:34,419
are gonna be fantastic
next go around.
352
00:12:37,824 --> 00:12:40,125
Chef Devika, please tell us
about your signature dish.
353
00:12:40,127 --> 00:12:42,927
[Devika] I made salmon shrim
burgers with kale salad.
354
00:12:47,334 --> 00:12:48,065
Mmm.
355
00:12:52,806 --> 00:12:54,706
I really love a salmon burger.
356
00:12:54,708 --> 00:12:56,174
You know, I would have
liked to see you
357
00:12:56,176 --> 00:12:57,509
-use the charcoal grill
for your salmon...
-[Devika] Yeah.
358
00:12:57,511 --> 00:12:59,410
...get some smoky flavor
on there.
359
00:12:59,412 --> 00:13:01,946
The plating looks
a little inconsistent.
360
00:13:02,015 --> 00:13:05,316
-A couple burgers
missed some items.
-[Devika] Yes.
361
00:13:05,318 --> 00:13:07,118
[Dominique] So you wanna
make sure you're getting
362
00:13:07,120 --> 00:13:09,120
all components on the plate.
363
00:13:09,122 --> 00:13:13,224
The kale salad, though,
is the standout on this plate.
364
00:13:13,226 --> 00:13:14,926
If you are to move on
to the next round,
365
00:13:14,928 --> 00:13:16,361
-keep that creativity...
-[Devika] Yes, ma'am.
366
00:13:16,429 --> 00:13:17,829
...because that
speaks volumes.
367
00:13:17,831 --> 00:13:18,797
Thank you very much.
368
00:13:18,799 --> 00:13:20,265
Thank you very much, chef.
369
00:13:22,235 --> 00:13:24,702
[Devika] I was not satisfie
with that burger at all.
370
00:13:24,704 --> 00:13:27,505
The biggest note is that
my burger was missing char,
371
00:13:27,507 --> 00:13:28,740
and I know it was.
372
00:13:28,742 --> 00:13:30,608
So that's what
I'm gonna work on
on the next round.
373
00:13:33,847 --> 00:13:34,946
[Dylan] Chef Tim,
please tell us
374
00:13:34,948 --> 00:13:36,147
what you've made
for the judges.
375
00:13:36,249 --> 00:13:38,116
Well, I made grilled quail
376
00:13:38,118 --> 00:13:40,451
with collard greens
and red grits.
377
00:13:42,889 --> 00:13:46,024
[suspenseful music playing]
378
00:13:48,962 --> 00:13:51,763
Chef Tim,
I really like your greens.
379
00:13:51,831 --> 00:13:53,231
They are so tasty.
380
00:13:53,233 --> 00:13:55,400
The flavor on them
are dead on.
381
00:13:55,402 --> 00:13:57,602
But my quail is overcooked.
382
00:13:57,604 --> 00:13:58,503
Oh.
383
00:13:58,505 --> 00:13:59,604
Such a delicate bird.
384
00:13:59,606 --> 00:14:01,940
I thought you were
dead on with timing,
385
00:14:01,942 --> 00:14:03,942
but it just went
a little further.
386
00:14:04,043 --> 00:14:05,210
[Eddie] You know,
quail is tricky.
387
00:14:05,212 --> 00:14:06,443
But I gotta say,
388
00:14:06,445 --> 00:14:08,246
the seasoning on the quail
is what I really like.
389
00:14:08,248 --> 00:14:09,714
My issue is with the grits.
390
00:14:09,716 --> 00:14:11,816
For me, I think the grits
were a little too loose.
391
00:14:11,818 --> 00:14:13,051
-Right, they were.
-I feel like that
you could have
392
00:14:13,119 --> 00:14:13,952
kinda brought them back
393
00:14:13,954 --> 00:14:15,320
by a little bit of richness
394
00:14:15,322 --> 00:14:16,921
maybe a little bit of cream
or something like that.
395
00:14:16,923 --> 00:14:18,223
-Thank you, chef.
-Thank you.
396
00:14:18,225 --> 00:14:19,224
And thank you, chefs.
397
00:14:19,226 --> 00:14:20,391
Let's give the judges
a few minutes
398
00:14:20,393 --> 00:14:21,459
to discuss
what they've tasted.
399
00:14:21,528 --> 00:14:23,528
and we'll call you
back shortly.
400
00:14:23,530 --> 00:14:26,231
[Tim] I misjudged
the consistency of the grits
401
00:14:26,233 --> 00:14:28,199
I am slightly worried
about it,
402
00:14:28,201 --> 00:14:31,202
but I'm hoping that
the judges will also judge
403
00:14:31,204 --> 00:14:32,503
on the flavor of the plate.
404
00:14:36,610 --> 00:14:39,844
The Wildfire Round is complete
and we had a family battle
405
00:14:39,946 --> 00:14:41,646
down there in the
Fire Masters arena.
406
00:14:41,715 --> 00:14:43,214
Now that you've had
a chance to taste
407
00:14:43,216 --> 00:14:46,351
all three of these chefs'
signature dishes,
how'd they do?
408
00:14:46,452 --> 00:14:48,686
[Eddie] Chef Adisa achieved
a beautiful char
409
00:14:48,688 --> 00:14:50,054
on his tenderloin.
410
00:14:50,123 --> 00:14:53,091
Unfortunately, Chef Adisa
didn't season anything.
411
00:14:53,093 --> 00:14:55,126
[Andrea] But overall,
I think he presented us
412
00:14:55,128 --> 00:14:58,429
with the best cooked protein
of this first round.
413
00:15:00,033 --> 00:15:01,532
Chef Devika's salmon burger,
414
00:15:01,601 --> 00:15:03,334
it turned out to be
really moist
415
00:15:03,436 --> 00:15:05,703
and had some nice
elements to it,
416
00:15:05,705 --> 00:15:07,338
although she really missed out
417
00:15:07,440 --> 00:15:09,707
on putting all the components
on the plate.
418
00:15:09,709 --> 00:15:12,810
However, the best thing
across the whole board today
419
00:15:12,812 --> 00:15:14,712
was that kale salad.
420
00:15:14,714 --> 00:15:16,748
[Eddie] Chef Devika nailed i
with the creativity.
421
00:15:16,816 --> 00:15:18,316
That was something
that I would wanna go back to
422
00:15:18,318 --> 00:15:19,717
and that I would wanna eat
if I saw it on the menu.
423
00:15:21,721 --> 00:15:22,720
The biggest issue that I had
424
00:15:22,722 --> 00:15:24,122
was Chef Tim's dish
is the grits.
425
00:15:24,124 --> 00:15:26,324
Too much water
to the actual grit itself,
426
00:15:26,326 --> 00:15:28,860
which in turn,
made the grit runny.
427
00:15:28,929 --> 00:15:31,329
I'm gonna give the most
flavorful dish to Tim.
428
00:15:31,331 --> 00:15:33,498
His quail
and greens and grits
429
00:15:33,500 --> 00:15:35,800
were, uh, seasoned better
than the other two.
430
00:15:35,802 --> 00:15:37,502
It's gonna be
incredibly difficult
431
00:15:37,504 --> 00:15:38,636
to send one
of these chefs home,
432
00:15:38,705 --> 00:15:40,638
but have you made a decision?
433
00:15:40,707 --> 00:15:42,307
-Yes.
-Let's call the chefs back in.
434
00:15:43,443 --> 00:15:46,844
[suspenseful music playing]
435
00:15:50,550 --> 00:15:53,451
[Dylan] Chefs,
in this Wildfire Round,
436
00:15:53,520 --> 00:15:55,320
you were asked to create
a signature dish
437
00:15:55,322 --> 00:15:58,389
that showcases
who you are as a chef.
438
00:15:58,391 --> 00:16:01,826
Judges, whose signature dish
was the best in this round?
439
00:16:01,828 --> 00:16:04,762
The chef
with the best dish is...
440
00:16:06,433 --> 00:16:07,432
Chef...
441
00:16:08,301 --> 00:16:09,366
Devika.
442
00:16:10,036 --> 00:16:12,537
-[judges applauding]
-[chuckles softly] What?
443
00:16:12,605 --> 00:16:14,505
Congratulations, Chef Devika.
444
00:16:14,507 --> 00:16:17,308
You will have an advantage
heading into the next round.
445
00:16:17,310 --> 00:16:18,242
Well done.
446
00:16:19,512 --> 00:16:22,113
It's down to Chef Tim
and Chef Adisa.
447
00:16:22,115 --> 00:16:23,214
Judges, tell us.
448
00:16:23,216 --> 00:16:24,716
Who will you be sending home?
449
00:16:24,718 --> 00:16:25,616
[Adisa] Win or lose,
450
00:16:25,618 --> 00:16:27,618
it's really just
all about family.
451
00:16:27,620 --> 00:16:29,620
[Tim] I got mixed emotions
about it, but then,
452
00:16:29,622 --> 00:16:32,523
they're the competition,
so tough stuff.
453
00:16:32,525 --> 00:16:35,593
The chef who will
be going home is...
454
00:16:35,595 --> 00:16:39,163
[suspenseful music playing]
455
00:16:41,801 --> 00:16:43,034
[Dylan] It's down to Chef Tim,
456
00:16:43,036 --> 00:16:45,236
with his grilled quail
and collard greens,
457
00:16:45,305 --> 00:16:47,739
and Chef Adisa,
with his grilled tenderloin
458
00:16:47,741 --> 00:16:49,340
and charred cauliflower sala
459
00:16:49,409 --> 00:16:52,410
Judges, tell us,
who will you be sending home?
460
00:16:52,412 --> 00:16:55,513
The chef who will be
going home is...
461
00:16:57,217 --> 00:16:58,249
...Chef Tim.
462
00:16:58,351 --> 00:16:59,517
[exclaims]
463
00:17:05,025 --> 00:17:06,657
Whoever wins, I'll take them
out for ice cream.
464
00:17:06,759 --> 00:17:09,060
[all laughing]
465
00:17:09,062 --> 00:17:11,763
Chef Tim, thank you
so much for being here.
466
00:17:11,831 --> 00:17:13,264
Unfortunately,
you've been eliminated
467
00:17:13,299 --> 00:17:14,432
from the competition,
468
00:17:14,434 --> 00:17:16,200
and it's time to leave
the Fire Masters arena.
469
00:17:16,202 --> 00:17:18,836
[Tim] I had a lot of fun
competing today.
470
00:17:18,905 --> 00:17:20,805
At my age, I'm 70 years old,
471
00:17:20,807 --> 00:17:22,440
I'm out here competing
with my kids.
472
00:17:22,509 --> 00:17:25,209
I can relax and let them
cook for me now.
473
00:17:25,211 --> 00:17:27,545
That's the circle of life.
That's the circle of cooking.
474
00:17:32,252 --> 00:17:35,520
Chefs, welcome
to the Crossfire Round.
475
00:17:35,522 --> 00:17:37,622
This round
is a fiery face-off.
476
00:17:37,624 --> 00:17:38,956
Get ready for...
477
00:17:40,026 --> 00:17:41,259
Battle of the Bones.
478
00:17:42,128 --> 00:17:43,227
Oh, oh.
479
00:17:43,229 --> 00:17:44,896
Yeah.
480
00:17:44,898 --> 00:17:46,364
[Dylan] Give us
a flavorful dish
481
00:17:46,433 --> 00:17:50,301
using a juicy, bone-in cut
of Certified Angus Beef.
482
00:17:50,303 --> 00:17:52,703
Chef Devika, because you won
the first round,
483
00:17:52,705 --> 00:17:54,038
you have the advantage,
484
00:17:54,040 --> 00:17:56,207
and you get to choose
your cut first.
485
00:17:56,209 --> 00:17:58,509
Long bone ribeye or T-bone?
486
00:17:59,412 --> 00:18:00,611
[Devika] I see that T-bone,
487
00:18:00,613 --> 00:18:02,246
and I know
my brother wants it.
488
00:18:02,315 --> 00:18:03,314
He would love to have it.
489
00:18:03,817 --> 00:18:04,982
So, Chef Devika,
490
00:18:04,984 --> 00:18:07,151
which will you choose
to cook with?
491
00:18:07,220 --> 00:18:08,619
I'm gonna go for the T-bone.
492
00:18:09,756 --> 00:18:11,055
[Dylan] Which means,
Chef Adisa,
493
00:18:11,057 --> 00:18:13,124
you'll be cooking
with long bone ribeye.
494
00:18:13,126 --> 00:18:14,058
Awesome.
495
00:18:14,160 --> 00:18:15,960
Chefs, are you ready?
496
00:18:16,029 --> 00:18:18,062
-We are ready. I'm ready.
-Yes, we are definitely ready.
I'm ready.
497
00:18:18,164 --> 00:18:19,730
She thinks she's ready,
but she's not ready.
498
00:18:19,732 --> 00:18:22,033
[Dylan] You've got 30 minutes
back on the clock,
499
00:18:22,135 --> 00:18:23,734
and your time starts...
500
00:18:25,405 --> 00:18:26,137
...now.
501
00:18:26,906 --> 00:18:28,506
[judges applauding]
502
00:18:28,508 --> 00:18:29,607
[Devika] Move, move.
Get out of the way.
503
00:18:29,609 --> 00:18:30,440
[Dominique] Cheater.
504
00:18:30,510 --> 00:18:31,809
Kid, you gotta
get out of here.
505
00:18:32,612 --> 00:18:33,911
Now that my dad's gone,
506
00:18:33,913 --> 00:18:35,813
I'm ready to box
with my brother.
507
00:18:35,815 --> 00:18:37,615
I want my brother
to call me Fire Master
508
00:18:37,617 --> 00:18:38,416
for the rest of his life.
509
00:18:38,418 --> 00:18:39,617
I got you this time.
510
00:18:39,619 --> 00:18:41,752
"Fire Master."
It has a nice ring to it.
511
00:18:41,821 --> 00:18:43,121
[laughs]
512
00:18:44,724 --> 00:18:47,658
I'm making seared T-bone wit
balsamic Brussels sprouts.
513
00:18:47,760 --> 00:18:49,260
I don't usually cook
with T-bones,
514
00:18:49,362 --> 00:18:51,229
so I'm gonna keep it
nice and simple.
515
00:18:51,231 --> 00:18:52,964
I'm gonna marinate them
with olive oil,
516
00:18:52,966 --> 00:18:54,799
onion powder, and salt.
517
00:18:54,801 --> 00:18:57,201
Chef Devika had
the advantage in this round
518
00:18:57,203 --> 00:18:59,003
and chose those
beautiful T-bones.
519
00:18:59,005 --> 00:19:00,605
[Eddie] They're gonna cook
a little bit quicker
520
00:19:00,607 --> 00:19:01,538
than the ribeye.
521
00:19:01,540 --> 00:19:02,507
The ribeyes,
they're gonna need
522
00:19:02,509 --> 00:19:04,609
a lot more time to rest.
523
00:19:04,611 --> 00:19:06,644
So I think that was
very smart gameplay.
524
00:19:06,712 --> 00:19:08,246
[Andrea] Cooking a T-bone
is so difficult,
525
00:19:08,347 --> 00:19:09,814
because you have
the tenderloin
526
00:19:09,816 --> 00:19:11,549
and the striploin
on either side,
527
00:19:11,651 --> 00:19:13,317
but then you have
that bottom bone area
528
00:19:13,319 --> 00:19:14,351
that has a lot of fat,
529
00:19:14,353 --> 00:19:15,753
and you need
to caramelize that.
530
00:19:15,822 --> 00:19:17,121
[Dominique] A difficult cook
531
00:19:17,123 --> 00:19:19,357
especially if you don't have
experience playing with it.
532
00:19:19,425 --> 00:19:21,526
[Devika] I have my hands ful
with this T-bone,
533
00:19:21,528 --> 00:19:23,161
but I am bad to the bone.
534
00:19:24,931 --> 00:19:26,230
[Adisa] Let's go.
535
00:19:26,232 --> 00:19:28,833
I'm making grilled ribeye
with roasted lemon snap peas
536
00:19:28,902 --> 00:19:30,301
Here comes
the fun part. [sighs]
537
00:19:30,303 --> 00:19:32,737
[Andrea] Chef Adisa really g
the luck of the draw
538
00:19:32,805 --> 00:19:34,305
getting the ribeye steak,
539
00:19:34,307 --> 00:19:36,407
because you've got that
beautiful eye of the ribeye
540
00:19:36,409 --> 00:19:37,608
that's fully marbled,
541
00:19:37,610 --> 00:19:39,644
and then the fat cap
on the outside
542
00:19:39,712 --> 00:19:41,012
is like the best part.
543
00:19:41,014 --> 00:19:43,047
It's just so luscious
and juicy.
544
00:19:43,149 --> 00:19:44,815
[Adisa] I am really happy.
545
00:19:44,817 --> 00:19:46,317
It's a great piece of meat.
546
00:19:46,319 --> 00:19:47,685
It's already full of flavor,
547
00:19:47,687 --> 00:19:49,420
and especially
when you get the bone on it
548
00:19:49,422 --> 00:19:50,955
so you can get the marrow
getting into it,
549
00:19:51,057 --> 00:19:52,723
it can't get
any better than that.
550
00:19:53,459 --> 00:19:54,725
Big flavors.
551
00:19:54,727 --> 00:19:56,627
[Eddie] The ribeye has
so much fat inside of it.
552
00:19:56,629 --> 00:19:57,728
The unfortunate thing is,
553
00:19:57,730 --> 00:19:59,230
when you're cooking
over an open fire like that,
554
00:19:59,232 --> 00:20:00,698
that fat starts to render out,
555
00:20:00,700 --> 00:20:02,233
and that's when you get
flare-ups.
556
00:20:02,302 --> 00:20:03,501
That pit is hot now.
557
00:20:03,503 --> 00:20:05,102
Got to be smart, chef.
558
00:20:05,104 --> 00:20:07,205
[Adisa] Not only
am I the grill chef
for our company,
559
00:20:07,207 --> 00:20:09,106
but I'm also the grill chef
for our family.
560
00:20:09,108 --> 00:20:12,510
Cooking outside, grilling,
smoking, that's what I do.
561
00:20:12,512 --> 00:20:14,412
Ah! I love it.
562
00:20:14,847 --> 00:20:15,947
That's good.
563
00:20:17,650 --> 00:20:19,116
[Devika] I'm gonna
start working
564
00:20:19,118 --> 00:20:20,918
on my balsamic
Brussels sprouts.
565
00:20:20,920 --> 00:20:22,620
I'm smoking
my Brussels sprouts
566
00:20:22,622 --> 00:20:24,222
because it's
Fire Masters arena.
567
00:20:24,224 --> 00:20:25,289
You gotta smoke something,
568
00:20:25,391 --> 00:20:27,325
so I just take
the whole stock over there
569
00:20:27,327 --> 00:20:29,026
and put it on the grill.
570
00:20:29,028 --> 00:20:30,628
[Andrea] I think
Chef Devika's really smart
571
00:20:30,630 --> 00:20:32,797
with the side she's choosing,
Brussels sprouts,
572
00:20:32,799 --> 00:20:33,864
and it looks like she's adding
573
00:20:33,900 --> 00:20:35,600
balsamic vinegar
and brown sugar,
574
00:20:35,602 --> 00:20:37,435
-which is that sweet
and sour combo...
-Yeah.
575
00:20:37,503 --> 00:20:38,302
...with an earthy note.
576
00:20:38,304 --> 00:20:39,369
[Dominique] And bacon.
577
00:20:39,371 --> 00:20:40,470
[Dylan] Who doesn't love
some bacon?
578
00:20:40,472 --> 00:20:42,406
-Especially in
Brussels sprouts.
-Absolutely.
579
00:20:43,243 --> 00:20:44,508
[Adisa] How them
T-bones looking?
580
00:20:44,510 --> 00:20:46,043
It ain't looking
too good over there.
581
00:20:46,045 --> 00:20:47,612
[Devika] You're gonna
eat those words.
582
00:20:47,614 --> 00:20:50,314
Chefs, you've got
15 minutes left!
583
00:20:50,316 --> 00:20:52,583
[Adisa] I temp my steak
'cause I wanna see
where it's at.
584
00:20:52,585 --> 00:20:54,418
It's not where
I want it to be.
585
00:20:54,420 --> 00:20:57,355
I wanted to hit
around 130 degrees
by the 10-minute mark
586
00:20:57,423 --> 00:20:59,724
so I can take it off
and let it rest for a while.
587
00:20:59,726 --> 00:21:02,126
But I still have
a little bit of time,
588
00:21:02,128 --> 00:21:05,496
and I'm hoping
that it will get up to temp
589
00:21:05,498 --> 00:21:08,399
At the same time, I have a pan
going with some butter in it.
590
00:21:08,401 --> 00:21:10,401
A little brown butter
never hurt nobody.
591
00:21:10,403 --> 00:21:12,236
I'm gonna have
a nice, thick mushroom sauce,
592
00:21:12,338 --> 00:21:15,206
gonna be right next
to the ribeye steak.
593
00:21:15,208 --> 00:21:16,407
Can't get no better than that.
594
00:21:17,610 --> 00:21:18,609
[Devika] I'm gonna
start making
595
00:21:18,611 --> 00:21:20,311
a tomato garlic chutney.
596
00:21:20,313 --> 00:21:23,014
It's just tomatoes,
garlic, onions, and salt.
597
00:21:23,016 --> 00:21:25,983
And it's something
that my dad and I love
to eat together,
598
00:21:25,985 --> 00:21:29,220
so just to pay homage to him,
I want to put it on this dish.
599
00:21:29,222 --> 00:21:30,721
Whoo, you're gonna like that.
600
00:21:30,723 --> 00:21:32,757
I'm going to go check
on my Brussels sprouts.
601
00:21:32,858 --> 00:21:34,825
I hope the judges
love Brussels sprouts,
602
00:21:34,827 --> 00:21:36,260
'cause these are gonna be
the best ones
603
00:21:36,362 --> 00:21:37,161
they've ever had.
604
00:21:38,298 --> 00:21:40,431
Oh, so good.
605
00:21:42,402 --> 00:21:44,101
[Adisa] I go back
and temp the stakes.
606
00:21:44,103 --> 00:21:46,003
They're not
where I want them to be.
607
00:21:46,005 --> 00:21:47,805
I'm in a very
sticky situation here.
608
00:21:47,807 --> 00:21:49,607
If I leave the ribeyes
on the grill,
609
00:21:49,609 --> 00:21:52,109
then I run the risk
of them overcooking.
610
00:21:52,111 --> 00:21:54,578
But I know that I need
to take the ribeyes
off the grill
611
00:21:54,580 --> 00:21:56,247
and let them rest.
612
00:21:56,349 --> 00:21:58,482
They still have
a lot of heat inside them.
613
00:21:58,484 --> 00:22:00,017
They're gonna keep cooking.
614
00:22:00,019 --> 00:22:01,819
Let that do its thing.
615
00:22:01,821 --> 00:22:05,122
[suspenseful music playing]
616
00:22:05,124 --> 00:22:05,856
[Devika] Not yet.
617
00:22:05,958 --> 00:22:06,957
The meat is so thick,
618
00:22:07,059 --> 00:22:08,726
I anticipate
that these T-bones
619
00:22:08,728 --> 00:22:11,729
are gonna take
the entire time of this cook.
620
00:22:11,731 --> 00:22:13,064
I stand my T-bones up
621
00:22:13,066 --> 00:22:14,665
because I still want them
to get some heat,
622
00:22:14,734 --> 00:22:16,400
but I don't want them
to get over-charred.
623
00:22:16,402 --> 00:22:18,035
[Andrea] I love the fact
that Chef Devika
624
00:22:18,137 --> 00:22:20,304
has stood up
her T-bone steaks.
625
00:22:20,306 --> 00:22:22,940
She understands that she needs
to caramelize all sides.
626
00:22:22,942 --> 00:22:24,742
It's a great way to rest
your T-bones as well,
627
00:22:24,811 --> 00:22:27,712
because the only portion
that's touching the grill
is bone,
628
00:22:27,714 --> 00:22:29,814
so it's not gonna have
a direct cooking effect.
629
00:22:29,816 --> 00:22:31,949
[Devika] See my steaks
standing up like soldiers?
630
00:22:31,951 --> 00:22:34,151
[Adisa laughing]
Three of them.
631
00:22:34,253 --> 00:22:35,586
One of them
decided to fall out.
632
00:22:35,588 --> 00:22:37,221
That's the captain.
He don't have to stand up.
633
00:22:37,223 --> 00:22:38,723
-[Adisa] Oh, that's
the captain, okay.
-[Devika] Yeah.
634
00:22:39,659 --> 00:22:41,058
[Adisa] I'm feeling my steak
635
00:22:41,127 --> 00:22:43,828
These things are still
super rare in the middle.
636
00:22:43,830 --> 00:22:45,529
Plan B is to slice them dow
637
00:22:45,531 --> 00:22:47,665
so I can get them up to tem
on the barbecue.
638
00:22:47,733 --> 00:22:50,101
[Eddie] Chef Adisa is
already slicing his ribeyes
639
00:22:50,103 --> 00:22:51,902
He only let them rest
for two-and-a-half minutes.
640
00:22:51,904 --> 00:22:53,738
[Andrea] You're essentially
cutting away
641
00:22:53,806 --> 00:22:55,706
all the beautiful juices,
all that moisture,
642
00:22:55,708 --> 00:22:59,210
all that flavor you've taken
almost 30 minutes to build.
643
00:22:59,212 --> 00:23:00,845
[Adisa] I'm not happy.
644
00:23:00,847 --> 00:23:03,347
At this point, though,
I don't wanna serve
anything undercooked.
645
00:23:03,416 --> 00:23:05,316
I'm thinking
it's my only option.
646
00:23:05,752 --> 00:23:06,751
[sighs]
647
00:23:07,453 --> 00:23:08,452
[sighs]
648
00:23:14,026 --> 00:23:15,292
[Adisa] I'm not happy at all
649
00:23:15,294 --> 00:23:16,460
The ribeyes,
650
00:23:16,462 --> 00:23:19,263
they're made to be
one big, whole piece of meat,
651
00:23:19,331 --> 00:23:21,932
but I don't wanna
serve anything undercooked.
652
00:23:22,034 --> 00:23:23,401
Chefs, two minutes left.
653
00:23:23,403 --> 00:23:24,802
-[Adisa] All righty.
-[Dylan] Get your food
down on the plates.
654
00:23:24,804 --> 00:23:25,603
Let's go!
655
00:23:26,105 --> 00:23:27,238
Come on, baby.
656
00:23:27,306 --> 00:23:28,339
Ugh!
657
00:23:28,341 --> 00:23:30,107
They're temping
at about 116 degrees.
658
00:23:30,109 --> 00:23:31,942
But I have got to plate them.
659
00:23:31,944 --> 00:23:34,345
I hope the judges
like a little rare steak.
660
00:23:34,447 --> 00:23:36,514
So, my only hope
is that they keep cooking
661
00:23:36,516 --> 00:23:37,815
to bring them up to temp.
662
00:23:37,817 --> 00:23:41,118
[all] Ten, nine, eight,
663
00:23:41,120 --> 00:23:43,254
seven, six,
664
00:23:43,322 --> 00:23:46,323
five, four, three,
665
00:23:46,325 --> 00:23:48,259
two, one!
666
00:23:48,360 --> 00:23:49,727
[Dylan] Time's up, chefs.
667
00:23:49,729 --> 00:23:52,830
-All good.
-[judges applauding]
668
00:23:54,033 --> 00:23:56,200
I'm looking at my plate
and I'm ecstatic.
669
00:23:56,202 --> 00:23:59,537
I know I let my steak
cook for as long as I could
670
00:23:59,605 --> 00:24:01,605
and I'm really happy
with what I did.
671
00:24:03,042 --> 00:24:04,608
[Adisa] I think the plate
looks great.
672
00:24:04,610 --> 00:24:06,744
The ribeye, I think
it tastes great itself.
673
00:24:06,813 --> 00:24:09,613
I am truly happy
with what I put out.
674
00:24:13,519 --> 00:24:14,784
[Dylan] Chef Adisa.
675
00:24:14,786 --> 00:24:15,920
-Yes.
-Please tell us what
you made for the judges
676
00:24:15,922 --> 00:24:17,221
using long bone ribeye.
677
00:24:17,223 --> 00:24:18,722
[Adisa] I made
a grilled ribeye
678
00:24:18,724 --> 00:24:20,424
with roasted lemon snap peas
679
00:24:21,327 --> 00:24:23,327
[tense music playing]
680
00:24:31,204 --> 00:24:34,104
Chef Adisa, this challenge
was Battle of the Bones,
681
00:24:34,106 --> 00:24:37,141
and you received
long bone ribeye.
682
00:24:37,210 --> 00:24:39,043
-Where's my long bone?
-Uh, unfortunately,
683
00:24:39,045 --> 00:24:40,411
I had to take it off the bone.
684
00:24:40,413 --> 00:24:41,745
I had to slice it down,
685
00:24:41,847 --> 00:24:43,314
and it was still kind of rare
in the center.
686
00:24:43,316 --> 00:24:45,449
That's why I had to toss it
back on the grill.
687
00:24:45,485 --> 00:24:47,051
[Andrea] Unfortunately
for you,
688
00:24:47,119 --> 00:24:49,920
it's undercooked
and overcooked in sections.
689
00:24:49,922 --> 00:24:51,722
The fire today wasn't
your best friend.
690
00:24:51,724 --> 00:24:53,224
No, not at all.
691
00:24:53,226 --> 00:24:55,960
You have absolutely
brought the flavor.
692
00:24:56,929 --> 00:24:58,762
The lemon in the peas
is just, like,
693
00:24:58,831 --> 00:25:00,598
almost kind of like
a palate refresher
694
00:25:00,600 --> 00:25:02,233
with just that little bit
of acidity in there.
695
00:25:02,301 --> 00:25:05,035
Everything is seasoned
to perfection.
696
00:25:05,037 --> 00:25:06,237
Thank you very much, chef.
697
00:25:06,305 --> 00:25:07,705
[Adisa] No problem. Thank you.
698
00:25:07,707 --> 00:25:09,607
The judges said
that it was full of flavor,
699
00:25:09,609 --> 00:25:12,610
but I wish I had left
the ribeye on the bone.
700
00:25:15,815 --> 00:25:18,082
Chef Devika, please tell us
what you've made
for the judges.
701
00:25:18,084 --> 00:25:19,550
[Devika] I've made
a seared T-bone
702
00:25:19,652 --> 00:25:21,051
with balsamic
Brussels sprouts.
703
00:25:22,021 --> 00:25:23,821
[tense music playing]
704
00:25:31,964 --> 00:25:33,130
Chef Devika.
705
00:25:33,132 --> 00:25:35,499
I think you did a nice cook
on the steak itself.
706
00:25:35,501 --> 00:25:36,934
Nice char.
707
00:25:37,003 --> 00:25:39,303
I think it was a smart idea
to keep it whole,
708
00:25:39,305 --> 00:25:41,605
because it got the rest time
that it needed.
709
00:25:41,607 --> 00:25:43,741
Although I love
Brussels sprouts,
710
00:25:43,809 --> 00:25:46,277
the sprouts are undercooked.
711
00:25:46,279 --> 00:25:47,912
[Eddie] The balsamic,
you cooked it down
712
00:25:47,914 --> 00:25:49,513
to where it basically
turned into like, a syrup.
713
00:25:49,515 --> 00:25:50,548
And then you add
the brown sugar,
714
00:25:50,616 --> 00:25:53,350
so now it's coming across
as too sweet.
715
00:25:53,419 --> 00:25:55,319
Thank you, chef.
And thank you, chef.
716
00:25:55,321 --> 00:25:56,754
Let's give the judges
a few minutes
717
00:25:56,855 --> 00:25:57,821
to discuss
what they've tasted,
718
00:25:57,823 --> 00:26:00,224
and we'll call you back
when we're ready.
719
00:26:00,226 --> 00:26:02,026
If there's one thing
that's gonna send me home,
720
00:26:02,028 --> 00:26:04,628
I think it could be
the Brussels sprouts
and the sugar.
721
00:26:08,034 --> 00:26:10,501
It was a Battle of the Bones
in the Crossfire Round,
722
00:26:10,503 --> 00:26:13,804
our chefs working
with long bone ribeye
and T-bones.
723
00:26:13,806 --> 00:26:14,804
How'd they do?
724
00:26:14,807 --> 00:26:17,007
I really enjoyed
Chef Devika's T-bone.
725
00:26:17,009 --> 00:26:18,642
She got
a really nice cook on it.
726
00:26:18,711 --> 00:26:20,110
There was some nice char.
727
00:26:20,112 --> 00:26:21,812
[Andrea] But definitely
some technical errors.
728
00:26:21,814 --> 00:26:23,647
The Brussels sprouts
were way too hard,
729
00:26:23,716 --> 00:26:26,116
and the balsamic
was too sweet.
730
00:26:26,118 --> 00:26:28,118
Chef Adisa didn't showcase
731
00:26:28,120 --> 00:26:30,120
that beautiful,
long bone ribeye
732
00:26:30,122 --> 00:26:31,555
as he should've.
733
00:26:31,557 --> 00:26:34,058
Leaving the bone on
has much more flavor
than cutting it off,
734
00:26:34,126 --> 00:26:35,659
and I think he did himself
a disservice.
735
00:26:35,661 --> 00:26:38,429
[Eddie] Creativity,
I would have to go
with Chef Adisa.
736
00:26:38,431 --> 00:26:42,032
Basically, he gave us
like an Asian stir fry
with that ribeye.
737
00:26:42,034 --> 00:26:44,101
I just feel like it was
a few technical errors
738
00:26:44,103 --> 00:26:45,536
that didn't complete
the mission.
739
00:26:45,605 --> 00:26:47,938
This Crossfire Round
was a Battle of the Bones
740
00:26:47,940 --> 00:26:49,840
and also a battle
of the siblings.
741
00:26:49,909 --> 00:26:51,809
We've got to send
one of them home.
742
00:26:51,811 --> 00:26:53,010
Have you made your decision?
743
00:26:53,012 --> 00:26:55,312
-Yes.
-Let's call the chefs back in.
744
00:26:56,182 --> 00:26:58,949
[tense music playing]
745
00:27:02,822 --> 00:27:04,722
Chefs, in this
Crossfire Round,
746
00:27:04,724 --> 00:27:06,624
it was a Battle of the Bones,
747
00:27:06,626 --> 00:27:08,959
long bone ribeye and T-bone.
748
00:27:08,961 --> 00:27:10,327
The winner of this round
749
00:27:10,329 --> 00:27:12,596
will walk away with
the Napoleon Portable Grill
750
00:27:12,598 --> 00:27:14,765
and move on
to the final round.
751
00:27:16,035 --> 00:27:17,401
Judges, please tell us
752
00:27:17,403 --> 00:27:19,803
who will be moving on
to the final round.
753
00:27:19,805 --> 00:27:23,207
The chef who will be moving on
to the final round is...
754
00:27:23,209 --> 00:27:26,143
[suspenseful music playing]
755
00:27:26,212 --> 00:27:27,344
Chef...
756
00:27:27,413 --> 00:27:28,445
Devika.
757
00:27:28,547 --> 00:27:30,414
[all applauding]
758
00:27:31,150 --> 00:27:32,516
[exclaims]
759
00:27:32,518 --> 00:27:35,619
It feels amazing
to go to the Feast of Fire.
760
00:27:35,621 --> 00:27:37,221
I, I can't believe it.
761
00:27:37,923 --> 00:27:39,056
[Dylan] Chef Adisa,
762
00:27:39,058 --> 00:27:41,325
we know you've made
your family very proud today.
763
00:27:41,327 --> 00:27:42,926
-Thank you.
-[Dylan] I'm sorry to say,
764
00:27:42,928 --> 00:27:44,762
it's time to leave
the Fire Masters arena.
765
00:27:44,863 --> 00:27:46,830
[Adisa] I may not be going
to the Feast of Fire,
766
00:27:46,832 --> 00:27:47,998
but Devika is.
767
00:27:48,000 --> 00:27:49,299
How could I not be proud?
768
00:27:49,301 --> 00:27:50,601
It's family.
769
00:27:50,603 --> 00:27:52,803
It's definitely been
a joy to be here.
770
00:27:54,206 --> 00:27:57,041
Chef Devika,
in the first two rounds,
771
00:27:57,142 --> 00:27:59,510
you battled your father,
your brother,
772
00:27:59,512 --> 00:28:01,345
and showed us
that you're here to compete.
773
00:28:01,413 --> 00:28:04,214
But now it's time
to add some fuel to the fire.
774
00:28:04,216 --> 00:28:07,117
In this final round,
you'll be going head-to-head
775
00:28:07,119 --> 00:28:09,319
against one
of our Fire Masters judges.
776
00:28:11,924 --> 00:28:14,725
And the judge you'll be
facing off against is...
777
00:28:15,861 --> 00:28:17,428
...Chef Eddie Jackson!
778
00:28:18,197 --> 00:28:19,362
-[Eddie] Yes!
-[Dominique] Yay!
779
00:28:19,364 --> 00:28:20,831
-[Devika] The king.
-Let's go, let's go, let's go!
780
00:28:20,833 --> 00:28:22,499
-[Andrea] Go get 'em, partner.
-[Devika groans]
781
00:28:22,501 --> 00:28:24,702
Chef Eddie
is a great competitor,
782
00:28:24,704 --> 00:28:26,737
but, hey, I beat
the rest of the guys,
783
00:28:26,739 --> 00:28:27,705
I can beat him, too.
784
00:28:27,707 --> 00:28:29,306
[Dylan] Chef Devika,
Chef Eddie,
785
00:28:29,308 --> 00:28:32,242
you're about to face off
in the Feast of Fire.
786
00:28:35,648 --> 00:28:37,514
Chefs, in this final round,
787
00:28:37,516 --> 00:28:40,250
you must create
a family-style feast
788
00:28:40,352 --> 00:28:41,719
inspired by the theme...
789
00:28:43,322 --> 00:28:44,521
...Some Like It Hot.
790
00:28:44,523 --> 00:28:46,056
-Oh.
-Yes!
791
00:28:46,125 --> 00:28:47,524
[Devika] I'm good with that.
792
00:28:48,527 --> 00:28:50,994
[Dylan] Turn up the intensit
with some spicy flavors
793
00:28:50,996 --> 00:28:52,963
that are hotter
than the grills.
794
00:28:53,065 --> 00:28:56,300
Give us a fiery feast
that really brings the heat.
795
00:28:56,302 --> 00:28:57,201
You're in trouble.
796
00:28:57,737 --> 00:28:58,735
-What?
-[laughs]
797
00:28:58,737 --> 00:29:00,504
I don't think Devika
ever gave me anything
798
00:29:00,506 --> 00:29:02,406
that had spice in it today.
799
00:29:02,408 --> 00:29:03,507
So, I'm feeling pretty good.
800
00:29:03,509 --> 00:29:05,809
The stakes have
never been higher.
801
00:29:05,811 --> 00:29:07,177
So you'll each have
a sous chef
802
00:29:07,179 --> 00:29:08,946
to help you create
your feasts.
803
00:29:08,948 --> 00:29:11,281
These feasts
will be tasted blind,
804
00:29:11,283 --> 00:29:14,051
which means we're not gonna
be here to watch you cook.
805
00:29:14,053 --> 00:29:15,686
But when we do return,
806
00:29:15,688 --> 00:29:16,954
I'll be taking
Chef Eddie's seat
807
00:29:17,055 --> 00:29:18,322
at the judges' table.
808
00:29:18,324 --> 00:29:20,224
Chefs, before you get started,
809
00:29:20,226 --> 00:29:22,059
I've got a hot twist for you.
810
00:29:22,061 --> 00:29:23,127
Over by the fire pit,
811
00:29:23,129 --> 00:29:25,028
you'll find
two branding irons.
812
00:29:25,030 --> 00:29:27,331
Grab an iron
and brand a piece of wood
813
00:29:27,333 --> 00:29:29,099
to reveal a style of dish
814
00:29:29,101 --> 00:29:31,034
you must use in your feast.
815
00:29:31,036 --> 00:29:32,903
Chefs, are you ready?
816
00:29:32,905 --> 00:29:33,903
[both] Yes!
817
00:29:33,905 --> 00:29:36,406
[Dylan] You've got
45 minutes on the clock,
818
00:29:36,408 --> 00:29:39,309
and your time starts now.
819
00:29:40,513 --> 00:29:42,613
We are in
for a fiery feast tonight.
820
00:29:42,615 --> 00:29:43,614
-Gotta bring on the heat.
-Oh, yes.
821
00:29:47,153 --> 00:29:47,951
[Devika] Smoked.
822
00:29:49,421 --> 00:29:50,521
[Eddie] Saucy.
823
00:29:50,523 --> 00:29:52,122
I've been told I'm a saucy m
824
00:29:52,124 --> 00:29:53,524
a time or two in my life.
825
00:29:54,560 --> 00:29:55,425
I live in Texas.
826
00:29:55,427 --> 00:29:56,760
We like spice down there,
827
00:29:56,862 --> 00:29:59,129
so I am built
for this challenge.
828
00:29:59,131 --> 00:30:01,498
For my main, I'm making
a chili-spiced striploin
829
00:30:01,500 --> 00:30:02,432
with romesco sauce.
830
00:30:02,501 --> 00:30:03,634
For my first side,
831
00:30:03,702 --> 00:30:05,936
I'm doing a fire-roasted
acorn squash
832
00:30:06,038 --> 00:30:07,905
with a maple pepper glaze.
833
00:30:07,907 --> 00:30:08,906
For my second side,
834
00:30:08,908 --> 00:30:10,207
I'm gonna do
a chickpea mint salad
835
00:30:10,209 --> 00:30:12,342
with a Anaheim
pepper vinaigrette.
836
00:30:12,444 --> 00:30:16,346
For dessert, I'm gonna do
a jalapeno blueberry
Dutch baby.
837
00:30:16,415 --> 00:30:17,514
So first things first,
838
00:30:17,516 --> 00:30:19,116
I got to get started
on my Dutch baby,
839
00:30:19,118 --> 00:30:20,784
which is basically
a fluffy pancake.
840
00:30:20,786 --> 00:30:22,419
I'm feeling good right now.
841
00:30:22,421 --> 00:30:23,854
I'm in the zone,
I'm in my element,
842
00:30:23,956 --> 00:30:25,389
and I'm cooking spicy foods.
843
00:30:25,391 --> 00:30:27,624
Spicy, spicy, spicy!
844
00:30:28,761 --> 00:30:30,527
-[sous chef] You feel good?
-[Devika] I do. I do.
845
00:30:30,529 --> 00:30:31,862
In order to beat Chef Eddie
846
00:30:31,964 --> 00:30:34,598
I have to make sure
that every single thing I have
847
00:30:34,600 --> 00:30:36,433
has some type of heat to it
848
00:30:36,502 --> 00:30:37,901
[sous chef] Do you want
some jerk on the steak?
849
00:30:37,903 --> 00:30:40,204
[Devika] I'm a spicy girl
from Atlanta, Georgia.
850
00:30:40,206 --> 00:30:41,371
I love it hot.
851
00:30:41,373 --> 00:30:43,307
For my main, I'm making
grilled flank steak
852
00:30:43,309 --> 00:30:45,209
with a pepper and herb pesto
853
00:30:45,211 --> 00:30:47,611
For my side,
I'm making smoked portobello
854
00:30:47,613 --> 00:30:49,847
stuffed with cabbage
and chorizo.
855
00:30:49,915 --> 00:30:52,149
For my other side, I'm makin
roasted lemon broccoli
856
00:30:52,251 --> 00:30:53,517
with a chili crema.
857
00:30:54,086 --> 00:30:55,352
I am a Georgia peach,
858
00:30:55,454 --> 00:30:56,586
so for dessert,
859
00:30:56,588 --> 00:30:58,755
we're making a peach
habanero bread pudding.
860
00:31:00,125 --> 00:31:03,460
It is gonna get spicy in here,
and Eddie is going down.
861
00:31:05,130 --> 00:31:06,830
[Dylan] My friends,
it's the Feast of Fire.
862
00:31:07,533 --> 00:31:08,799
Some Like It Hot.
863
00:31:08,801 --> 00:31:11,101
This theme is right up
all of our alleys.
864
00:31:11,103 --> 00:31:12,936
[Andrea] I'm looking
for so much creativity
865
00:31:12,938 --> 00:31:14,037
across all the courses.
866
00:31:14,039 --> 00:31:15,305
[Devika] Light
these babies up.
867
00:31:16,342 --> 00:31:18,942
I'm gonna use them
to top my smoked mushroom.
868
00:31:19,044 --> 00:31:21,044
[Dylan] I definitely wouldn'
count Chef Devika out,
869
00:31:21,113 --> 00:31:23,113
but we know
how fierce of a competitor
870
00:31:23,115 --> 00:31:24,648
Chef Eddie Jackson is.
871
00:31:24,717 --> 00:31:26,483
[Eddie] I'm going with a bun
of chili de arbol in there,
872
00:31:26,485 --> 00:31:28,819
a little bit of, uh,
habanero powder
in there as well.
873
00:31:28,821 --> 00:31:30,687
They want spicy,
they're gonna get spicy.
874
00:31:30,689 --> 00:31:33,323
[Dylan] I mean, this is righ
within Eddie's wheelhouse.
875
00:31:33,325 --> 00:31:35,826
[Andrea] Yes,
but Chef Devika's
a Southern girl,
876
00:31:35,828 --> 00:31:37,361
and they're used to eating
some spice down,
877
00:31:37,462 --> 00:31:39,763
so I think she's gonna
bring the heat.
878
00:31:39,865 --> 00:31:41,298
[Dylan] It's a cool
summer evening,
879
00:31:41,300 --> 00:31:42,933
but I've got
a very good feeling
880
00:31:43,002 --> 00:31:45,102
-things are about to heat up
for the three of us.
-[both chuckle]
881
00:31:46,639 --> 00:31:48,305
[Eddie] Yeah, that's
what you want right there.
882
00:31:48,307 --> 00:31:49,940
Looking good, nice char marks.
883
00:31:49,942 --> 00:31:53,644
My acorn squash
is looking so beautiful
in the charcoal grill,
884
00:31:53,745 --> 00:31:56,213
so it's time to get started
on this maple pepper glaze.
885
00:31:56,215 --> 00:31:58,048
I'm going in
with some maple syrup,
886
00:31:58,150 --> 00:32:00,851
tons of fresh Anaheim pepper
887
00:32:00,953 --> 00:32:02,686
This dish is gonna play
with your palate.
888
00:32:02,688 --> 00:32:03,953
It's gonna be sweet,
889
00:32:03,955 --> 00:32:05,956
but then it's also gonna hav
some pop of spice
890
00:32:06,058 --> 00:32:07,324
from these fresh
Anaheim peppers.
891
00:32:09,061 --> 00:32:10,360
Oh, yeah. Mmm-hmm.
892
00:32:11,664 --> 00:32:13,063
There's 25 minutes left.
893
00:32:13,132 --> 00:32:15,432
I gotta put my bread pudding
on the grill.
894
00:32:15,534 --> 00:32:18,502
Sweet peaches, habanero,
and that great bread.
895
00:32:18,504 --> 00:32:21,939
It's gonna be the perfect mix
of sweet and spicy.
896
00:32:22,841 --> 00:32:24,608
I'm going to check
on my portobellos.
897
00:32:24,610 --> 00:32:25,742
They smell so great.
898
00:32:25,811 --> 00:32:26,944
Ooh, those are juicy.
899
00:32:27,012 --> 00:32:28,612
I'm gonna let
these portobellos chill
900
00:32:28,614 --> 00:32:29,646
until I'm ready to plate,
901
00:32:29,715 --> 00:32:31,448
and I'll stuff them
at the last minute.
902
00:32:32,618 --> 00:32:34,051
That's what I was looking for.
903
00:32:34,053 --> 00:32:36,186
My flank steak
got a perfect char on it.
904
00:32:36,188 --> 00:32:37,955
I take it off to let it rest.
905
00:32:38,056 --> 00:32:40,257
I am feeling
really good about this.
906
00:32:40,325 --> 00:32:41,458
I did not come here to lose.
907
00:32:41,560 --> 00:32:42,826
I came here to win.
908
00:32:44,363 --> 00:32:46,129
[Eddie] Actually, I'mma throw
these right into the fire.
909
00:32:46,131 --> 00:32:48,098
Now it's time to start worki
on the romesco sauce.
910
00:32:48,100 --> 00:32:49,499
It's kind of like
an Italian sauce,
911
00:32:49,501 --> 00:32:51,501
but the base
is roasted red peppers.
912
00:32:51,503 --> 00:32:53,503
And I throw them
right into the coals.
913
00:32:53,505 --> 00:32:57,140
So this is gonna ensure
that I have a nice,
smoky romesco base.
914
00:32:58,110 --> 00:33:00,210
I have got to get
these striploins on.
915
00:33:00,212 --> 00:33:02,045
I know that this striploin
916
00:33:02,047 --> 00:33:03,547
is gonna cook
in about 10 minutes,
917
00:33:03,615 --> 00:33:06,416
but I need to leave myself
enough time to let them rest
918
00:33:06,418 --> 00:33:08,752
The last thing you wanna do
is mess up your protein.
919
00:33:09,955 --> 00:33:11,221
[Eddie] 15 minutes!
920
00:33:12,124 --> 00:33:13,156
[Devika] 15 minutes left.
921
00:33:13,192 --> 00:33:15,158
I've got
my bread pudding cooking.
922
00:33:15,227 --> 00:33:16,560
Those are looking great.
923
00:33:16,661 --> 00:33:19,963
My chorizo and my Napa cabbage
for my stuffing look great.
924
00:33:20,032 --> 00:33:20,964
While I'm doing that,
925
00:33:21,066 --> 00:33:22,599
I'm slicing my flank steak,
926
00:33:23,135 --> 00:33:24,234
and it is raw.
927
00:33:24,303 --> 00:33:25,802
I need to throw this back on.
928
00:33:25,804 --> 00:33:27,037
It's do or die.
929
00:33:27,039 --> 00:33:28,438
This is my main dish.
930
00:33:28,540 --> 00:33:29,639
I have to get it right,
931
00:33:29,741 --> 00:33:31,241
or else, I'm going to lose.
932
00:33:31,343 --> 00:33:32,309
Goodness gracious.
933
00:33:38,517 --> 00:33:41,118
I'm slicing my flank steak,
and it is raw.
934
00:33:41,120 --> 00:33:43,553
I need to throw this
back on for a second.
935
00:33:43,622 --> 00:33:45,222
But I have got
to keep my eye on it
936
00:33:45,224 --> 00:33:46,823
so it doesn't overcook.
937
00:33:49,328 --> 00:33:52,429
My steaks have
the most beautiful char
938
00:33:52,431 --> 00:33:54,164
you've ever seen in your life,
939
00:33:54,266 --> 00:33:55,799
so I don't wanna cut it clos
940
00:33:55,801 --> 00:33:57,034
I'm gonna actually
take them off
941
00:33:57,102 --> 00:33:59,603
and let them start to rest.
942
00:33:59,605 --> 00:34:02,005
Now it's time to start working
on the romesco sauce.
943
00:34:02,007 --> 00:34:03,807
Get these peppers
into the blender
944
00:34:03,809 --> 00:34:05,409
with some sundried tomatoes
945
00:34:05,411 --> 00:34:08,211
I'm adding some
toasted almonds
to my romesco sauce.
946
00:34:08,213 --> 00:34:10,447
The nuts are gonna thicken up
this sauce
947
00:34:10,549 --> 00:34:11,915
to give it
a little bit of body,
948
00:34:11,917 --> 00:34:14,051
make it a little bit
more voluptuous.
949
00:34:14,152 --> 00:34:15,118
It's so good.
950
00:34:15,120 --> 00:34:16,286
Every once in a while,
951
00:34:16,288 --> 00:34:18,055
Old Eddie's food
gets a little sexy.
952
00:34:19,425 --> 00:34:21,058
Ooh. Mmm-hmm.
953
00:34:21,126 --> 00:34:22,526
[sous chef] You want me
to make that creamy sauce
954
00:34:22,528 --> 00:34:23,427
-for the broccoli?
-[Devika] Yes.
955
00:34:23,429 --> 00:34:24,928
For my roasted lemon broccol
956
00:34:24,930 --> 00:34:26,563
I wanna make a chili crema
957
00:34:26,632 --> 00:34:29,433
just to give it
a balanced, creamy texture.
958
00:34:29,534 --> 00:34:33,303
My sous chef is putting in
yogurt, sour cream,
959
00:34:33,305 --> 00:34:35,305
Sriracha, and chili powder.
960
00:34:35,307 --> 00:34:36,640
The time is running out.
961
00:34:36,741 --> 00:34:39,810
I've got to get my flank ste
off of the fire pit.
962
00:34:39,812 --> 00:34:41,211
I have got to get this done.
963
00:34:42,848 --> 00:34:44,681
[Eddie] Two minutes.
964
00:34:44,683 --> 00:34:49,086
In the Fire Masters arena,
your dessert is always
a race against time.
965
00:34:49,088 --> 00:34:51,321
Checking on the Dutch babies,
they're almost there.
966
00:34:51,323 --> 00:34:53,356
Oh, yeah, that's what
you want. Come on, baby.
967
00:34:53,425 --> 00:34:55,058
They need about 30
to 45 more seconds.
968
00:34:55,160 --> 00:34:58,261
Cook for me, cook for me,
cook for me, cook for me!
969
00:34:58,764 --> 00:34:59,830
He's crazy.
970
00:35:00,632 --> 00:35:01,898
[Devika] One minute.
971
00:35:01,900 --> 00:35:03,133
I'm not shy with peppers,
972
00:35:03,202 --> 00:35:05,402
so we're piling them on,
peppers everywhere.
973
00:35:07,339 --> 00:35:08,505
[Eddie] Ooh, that's hot.
974
00:35:08,507 --> 00:35:10,507
The clock is ticking,
but I need to make sure
975
00:35:10,509 --> 00:35:12,409
that this feast
is presented beautifully.
976
00:35:12,411 --> 00:35:14,411
We need a lot more mint
and a lot more cilantro.
977
00:35:15,747 --> 00:35:18,648
[all] Ten, nine, eight,
978
00:35:18,750 --> 00:35:21,418
seven, six, five,
979
00:35:21,420 --> 00:35:23,753
four, three,
980
00:35:23,855 --> 00:35:25,822
two, one.
981
00:35:27,960 --> 00:35:29,025
[both sigh]
982
00:35:29,027 --> 00:35:30,627
Think happy.
983
00:35:30,629 --> 00:35:32,062
[Eddie] I'm looking
down at my feast
984
00:35:32,131 --> 00:35:33,363
and I couldn't be happier.
985
00:35:33,465 --> 00:35:35,832
Everything came out
exactly like I wanted.
986
00:35:35,901 --> 00:35:37,834
This feast is gonna have
levels of spice
987
00:35:37,903 --> 00:35:39,135
that the judges
are gonna like.
988
00:35:40,405 --> 00:35:42,606
[Devika] This feast
is spicy, it's colorful.
989
00:35:42,608 --> 00:35:43,707
It's the winning feast.
990
00:35:46,145 --> 00:35:47,244
All right, my friends.
991
00:35:47,345 --> 00:35:49,646
Tonight's feast
is Some Like It Hot.
992
00:35:49,748 --> 00:35:52,249
This chef has prepared
chili-spiced striploin
993
00:35:52,317 --> 00:35:53,650
with romesco sauce,
994
00:35:53,752 --> 00:35:56,753
acorn squash
with maple pepper glaze,
995
00:35:56,822 --> 00:35:58,121
chickpea and mint salad
996
00:35:58,123 --> 00:35:59,923
with Anaheim
chili vinaigrette,
997
00:35:59,925 --> 00:36:01,024
and we'll wrap it all up
998
00:36:01,092 --> 00:36:02,993
with jalapeno blueberry
Dutch baby.
999
00:36:02,995 --> 00:36:06,062
This chef had to have
a saucy dish.
1000
00:36:06,164 --> 00:36:09,533
Man, these chickpeas
smell so good.
1001
00:36:09,634 --> 00:36:11,134
[Andrea] Bon appetit,
my friends.
1002
00:36:11,236 --> 00:36:13,036
[instrumental music playing]
1003
00:36:18,710 --> 00:36:20,510
I actually really love
the striploin.
1004
00:36:20,512 --> 00:36:22,712
I think it's cooked
really well.
1005
00:36:22,714 --> 00:36:25,515
[Dylan] This romesco sauce
is really delicious.
1006
00:36:25,517 --> 00:36:28,318
It really adds a lot
of flavor and dimension
1007
00:36:28,320 --> 00:36:29,786
to the steak itself.
1008
00:36:29,788 --> 00:36:31,388
I think it's a really
well-balanced dish.
1009
00:36:31,390 --> 00:36:33,356
-I just wish there was
a little bit more punch to it.
-[Dominique] Mmm-hmm.
1010
00:36:33,425 --> 00:36:35,025
[Dylan] This chickpea dish
really reminds me
1011
00:36:35,027 --> 00:36:36,226
-of a tabbouleh salad...
-[Dominique] Mmm-hmm.
1012
00:36:36,228 --> 00:36:37,327
[Andrea] Uh, yes.
1013
00:36:37,329 --> 00:36:38,061
[Dylan] ...which I think
is perfect.
1014
00:36:38,163 --> 00:36:39,596
However, there's
no spice at all
1015
00:36:39,598 --> 00:36:40,830
that I'm getting
in the chickpeas.
1016
00:36:40,832 --> 00:36:42,933
Despite it not having
any spice in it,
1017
00:36:42,935 --> 00:36:45,936
uh, it's so refreshing
and I like it a lot.
1018
00:36:47,506 --> 00:36:49,906
I really appreciate
the acorn squash.
1019
00:36:49,908 --> 00:36:52,409
The caramelization on it
is really great.
1020
00:36:52,411 --> 00:36:54,244
[Dylan] The more
of this squash that I eat,
1021
00:36:54,346 --> 00:36:55,545
there's a slow burn spice
1022
00:36:55,647 --> 00:36:56,913
that starts at the back
of my tongue
1023
00:36:56,915 --> 00:36:57,948
and works its way forward.
1024
00:36:57,950 --> 00:36:59,983
Yeah, it's
definitely lingering,
1025
00:36:59,985 --> 00:37:01,051
and I really like that.
1026
00:37:01,152 --> 00:37:02,719
I like this dish.
1027
00:37:02,721 --> 00:37:05,455
This first feast had some
bold and exciting flavors.
1028
00:37:05,557 --> 00:37:08,525
Let's see if they can also
bring the heat for dessert.
1029
00:37:08,627 --> 00:37:11,962
Our first chef has prepared
jalapeno blueberry
Dutch babies.
1030
00:37:17,703 --> 00:37:19,302
[Andrea] Are you getting
any jalapenos?
1031
00:37:19,304 --> 00:37:21,204
-I taste jalapeno, the flavor.
-[Andrea] Um...
1032
00:37:21,206 --> 00:37:22,539
-Yeah.
-The flavor, but not spice.
1033
00:37:22,641 --> 00:37:23,539
-But not spice.
-No.
1034
00:37:23,541 --> 00:37:25,108
This chef definitely
wasn't shy
1035
00:37:25,110 --> 00:37:26,610
with the blueberries
in this Dutch baby,
1036
00:37:26,612 --> 00:37:27,811
and I love to see that.
1037
00:37:27,813 --> 00:37:30,447
There's a ton
of fresh blueberry flavor.
1038
00:37:30,515 --> 00:37:32,148
[Andrea] I definitely
like the cake.
1039
00:37:32,250 --> 00:37:33,817
The cake is spongy.
1040
00:37:33,819 --> 00:37:36,386
If the chef made, like,
a spicy Creme Anglaise
1041
00:37:36,388 --> 00:37:37,621
-to go over top of it...
-Yeah.
1042
00:37:37,623 --> 00:37:39,222
...that would have kind of
pulled everything together.
1043
00:37:39,224 --> 00:37:42,726
This first feast was lively,
flavorful, and delicious.
1044
00:37:42,728 --> 00:37:44,628
Let's see what
the second chef has in store.
1045
00:37:46,832 --> 00:37:49,499
Our second Some Like It Hot
feast has landed.
1046
00:37:49,501 --> 00:37:51,334
This chef has prepared
grilled flank steak
1047
00:37:51,436 --> 00:37:53,136
with pepper and herb pesto,
1048
00:37:53,205 --> 00:37:56,206
smoked portobellos
stuffed with cabbage
and chorizo,
1049
00:37:56,208 --> 00:37:58,608
roasted lemon broccoli
with chili crema,
1050
00:37:58,610 --> 00:37:59,643
and we'll finish off
1051
00:37:59,744 --> 00:38:01,344
with peach habanero
bread pudding.
1052
00:38:01,446 --> 00:38:04,447
This chef had to have
a smoked dish in their feast
1053
00:38:04,549 --> 00:38:05,949
-Bon appetit,
my friends. Dig in.
-[Andrea] Cool.
1054
00:38:11,823 --> 00:38:13,657
This chef definitely managed
to get a good sear
1055
00:38:13,725 --> 00:38:14,757
on their flank steak.
1056
00:38:14,759 --> 00:38:17,527
I can see the crust
on the outside.
1057
00:38:17,529 --> 00:38:21,131
Some of the pieces are
really nice medium rare.
1058
00:38:21,133 --> 00:38:22,165
The sauce and the steak,
1059
00:38:22,233 --> 00:38:24,634
they're just not complementing
each other at all.
1060
00:38:24,703 --> 00:38:27,404
[Andrea] Pesto is not a sauc
that you pair with beef.
1061
00:38:27,406 --> 00:38:28,705
-[Dylan] Chimichurri, maybe
-[Dominique] Yeah.
1062
00:38:28,707 --> 00:38:31,408
Punchy, acidic,
spicy chimichurri.
1063
00:38:31,410 --> 00:38:32,809
But unfortunately for me,
1064
00:38:32,811 --> 00:38:35,045
I'm not finding any spice
on the flank steak dish.
1065
00:38:36,214 --> 00:38:38,815
Now, this broccoli salad
has a little spice in it,
1066
00:38:38,817 --> 00:38:40,817
but the char was a miss
on the broccoli.
1067
00:38:40,819 --> 00:38:42,385
[Dylan] That broccoli would
have been so much better
1068
00:38:42,387 --> 00:38:44,120
if it was charred,
really high heat,
1069
00:38:44,122 --> 00:38:46,189
and left a little
less cooked than it is.
1070
00:38:46,191 --> 00:38:48,858
I think the crema itself
is really quite nice.
1071
00:38:48,960 --> 00:38:50,093
-It's got little heat.
-Mmm-hmm.
1072
00:38:50,095 --> 00:38:51,628
It's got a lot
of acidity in there.
1073
00:38:51,630 --> 00:38:54,464
It's very bright
and it livens up the dish.
1074
00:38:54,532 --> 00:38:56,700
So this chef also prepared
smoked portobellos
1075
00:38:56,702 --> 00:38:58,401
stuffed with cabbage
and chorizo.
1076
00:38:58,403 --> 00:39:00,236
[Andrea] The portobello
is grilled great.
1077
00:39:00,338 --> 00:39:02,405
I mean,
they definitely utilized
the Fire Masters arena.
1078
00:39:02,407 --> 00:39:04,607
So the flavor
of the mushroom is great.
1079
00:39:04,609 --> 00:39:06,142
[Dylan] And I love
the flavor combination
1080
00:39:06,211 --> 00:39:08,111
of the chorizo and cabbage.
1081
00:39:08,113 --> 00:39:10,814
This chef definitely brought
some unique flavors
to the table
1082
00:39:10,816 --> 00:39:12,515
with their
Some Like It Hot feast.
1083
00:39:12,517 --> 00:39:14,651
I can't wait to see
what they've got
in store for dessert.
1084
00:39:14,753 --> 00:39:17,854
This chef has prepared peac
and habanero bread pudding.
1085
00:39:21,326 --> 00:39:22,359
Mmm.
1086
00:39:25,430 --> 00:39:27,497
[Dylan] The flavor,
I really enjoy.
1087
00:39:27,499 --> 00:39:29,799
I think they did
a good job of getting
the peaches in there.
1088
00:39:29,801 --> 00:39:32,402
However, I can guarantee
there hasn't been a habanero
1089
00:39:32,404 --> 00:39:34,604
within 100 miles
of this dessert.
1090
00:39:34,606 --> 00:39:36,840
There is zero spice
or habanero flavor,
1091
00:39:36,908 --> 00:39:38,708
which I was really
looking forward to.
1092
00:39:38,710 --> 00:39:40,710
My favorite part
of this dessert, though,
1093
00:39:40,712 --> 00:39:43,113
is the sugar that has been
sprinkled on it.
1094
00:39:45,117 --> 00:39:47,083
We've had two
Some Like It Hot feasts
1095
00:39:47,085 --> 00:39:48,952
that really
fired up the flavor.
1096
00:39:49,053 --> 00:39:51,855
We're gonna need
to break these feasts down
dish-by-dish
1097
00:39:51,923 --> 00:39:52,655
and see how these chefs did.
1098
00:39:52,657 --> 00:39:53,957
-Oh, yeah.
-Let's do it.
1099
00:39:56,962 --> 00:39:59,429
We've had two great
Some Like It Hot feasts.
1100
00:39:59,431 --> 00:40:00,563
Starting with the mains,
1101
00:40:00,565 --> 00:40:02,399
our first chef preparing
that grilled striploin
1102
00:40:02,401 --> 00:40:03,800
with the romesco sauce.
1103
00:40:03,802 --> 00:40:06,603
The second chef, the flank
steak with the pesto.
1104
00:40:06,605 --> 00:40:08,805
I really enjoyed
the first chef's
striploin steak.
1105
00:40:08,807 --> 00:40:11,241
It was just spot on for me.
1106
00:40:11,342 --> 00:40:12,909
I love the romesco sauce.
1107
00:40:12,911 --> 00:40:15,111
It was so rich. It was smoky
1108
00:40:15,113 --> 00:40:18,815
There was so much presence
of the Fire Masters arena
in that dish.
1109
00:40:18,817 --> 00:40:20,316
I definitely love
the presentation
1110
00:40:20,318 --> 00:40:21,551
on the second chef's.
1111
00:40:21,620 --> 00:40:22,952
It was eye-catching.
1112
00:40:23,054 --> 00:40:24,687
It was colorful.
It was lovely.
1113
00:40:24,689 --> 00:40:27,123
[Dominique] Pesto, to me,
was just like flat.
1114
00:40:27,125 --> 00:40:29,159
You know,
there wasn't any acid on it
1115
00:40:29,227 --> 00:40:31,628
[Dylan] I didn't get
any of the spice in that dish.
1116
00:40:31,630 --> 00:40:32,762
It wasn't hot.
1117
00:40:34,032 --> 00:40:35,298
[Dylan] Let's take a look
at our sides.
1118
00:40:35,300 --> 00:40:37,801
The first chef
with the fire-roasted
acorn squash,
1119
00:40:37,803 --> 00:40:38,835
and the second chef
1120
00:40:38,837 --> 00:40:40,503
with the stuffed
portobello mushrooms.
1121
00:40:40,505 --> 00:40:42,539
That acorn squash was tender.
1122
00:40:42,607 --> 00:40:44,407
It was very flavorful.
1123
00:40:44,409 --> 00:40:46,109
I think that that dish
did border
1124
00:40:46,111 --> 00:40:48,411
on a little too sweet,
at times.
1125
00:40:48,413 --> 00:40:50,146
[Andrea] I think
the cabbage and sausage mix
1126
00:40:50,215 --> 00:40:51,648
inside of that
portobello mushroom
1127
00:40:51,749 --> 00:40:53,116
was very delicious.
1128
00:40:53,118 --> 00:40:55,118
It was smoky.
It had barbecue notes to it
1129
00:40:55,120 --> 00:40:56,786
It wasn't necessarily spicy,
1130
00:40:56,788 --> 00:40:57,787
but the filling
was really good.
1131
00:40:57,856 --> 00:41:00,023
Let's take a look
at the second set of sides.
1132
00:41:00,025 --> 00:41:02,225
The first chef preparing
that chickpea salad,
1133
00:41:02,227 --> 00:41:04,727
and the second chef
with the broccoli
and chili crema.
1134
00:41:04,729 --> 00:41:07,430
I really love the first chef's
chickpea dish,
1135
00:41:07,432 --> 00:41:09,065
but there was
no evidence of spice
1136
00:41:09,133 --> 00:41:10,400
-whatsoever in that dish.
-No.
1137
00:41:10,402 --> 00:41:12,001
[Andrea] It was a good side
1138
00:41:12,003 --> 00:41:14,904
but for this spice challenge
it didn't check the box.
1139
00:41:14,906 --> 00:41:16,506
That broccoli and crema dish
1140
00:41:16,508 --> 00:41:18,041
definitely delivered
on the heat.
1141
00:41:18,109 --> 00:41:19,809
[Dominique] I feel like
if the char was there,
1142
00:41:19,811 --> 00:41:21,344
it would have been
a better dish,
1143
00:41:21,413 --> 00:41:23,613
because the flavor
of the broccoli
was really good.
1144
00:41:23,615 --> 00:41:25,147
Let's move on to dessert.
1145
00:41:25,149 --> 00:41:27,917
The first chef
with the jalapeno
and blueberry Dutch baby,
1146
00:41:27,919 --> 00:41:30,253
the second chef
with the peach bread pudding
1147
00:41:30,321 --> 00:41:31,821
The first chef
with the Dutch baby,
1148
00:41:31,823 --> 00:41:33,423
I really enjoyed that desser
1149
00:41:33,425 --> 00:41:35,458
And to be able to cook
a Dutch baby in a barbecue
1150
00:41:35,560 --> 00:41:36,692
is extremely difficult.
1151
00:41:36,794 --> 00:41:38,228
[Dominique] They really
could have delivered
1152
00:41:38,230 --> 00:41:39,929
if they would have made
a spiced crema
1153
00:41:39,931 --> 00:41:41,231
to go on top of it.
1154
00:41:41,233 --> 00:41:42,899
[Andrea] With
the bread pudding,
1155
00:41:42,901 --> 00:41:44,701
the flavor of the peach
was really great.
1156
00:41:44,703 --> 00:41:46,569
But where was the spice?
1157
00:41:46,571 --> 00:41:49,105
[Dominique] I feel
like the flavor profile
was really there,
1158
00:41:49,107 --> 00:41:51,007
but the spice was a miss.
1159
00:41:51,009 --> 00:41:53,142
All in all, we've had
two wonderful feasts
this evening
1160
00:41:53,211 --> 00:41:54,544
with our
Some Like It Hot theme.
1161
00:41:54,646 --> 00:41:56,212
This has been
a difficult decision,
1162
00:41:56,214 --> 00:41:58,114
but I think
we've made our choice.
1163
00:41:58,116 --> 00:41:59,415
-Yeah, I think we have.
-We have.
1164
00:42:04,356 --> 00:42:06,923
[intense music playing]
1165
00:42:06,925 --> 00:42:09,158
I'm a Fire Master.
I don't like to lose.
1166
00:42:09,227 --> 00:42:11,828
I have to live up
to my own expectations.
1167
00:42:11,830 --> 00:42:14,397
[Devika] I'm so nervous
about who's gonna
win the feast,
1168
00:42:14,399 --> 00:42:17,800
but to have my brother
and my dad standing here
supporting me
1169
00:42:17,802 --> 00:42:18,935
means the world to me.
1170
00:42:19,037 --> 00:42:22,138
[Dylan] Chefs, both of your
Some Like It Hot feasts
1171
00:42:22,240 --> 00:42:24,407
were peppered
with delicious flavors.
1172
00:42:24,409 --> 00:42:25,608
In the first feast,
1173
00:42:25,610 --> 00:42:27,944
we thought the striploin
had a perfect sear.
1174
00:42:28,013 --> 00:42:29,946
However, we felt no heat
1175
00:42:29,948 --> 00:42:31,347
in the chickpea
and mint salad.
1176
00:42:32,817 --> 00:42:33,950
In the second feast,
1177
00:42:33,952 --> 00:42:35,952
we loved the smoked
portobello mushrooms.
1178
00:42:35,954 --> 00:42:38,021
It was a creative
and playful dish.
1179
00:42:38,023 --> 00:42:40,623
However, we were
really missing the habanero
1180
00:42:40,625 --> 00:42:41,824
in the peach bread pudding.
1181
00:42:43,094 --> 00:42:45,328
And while both of your
Some Like It Hot feasts
1182
00:42:45,330 --> 00:42:47,497
were filled
with delectable flavors,
1183
00:42:47,499 --> 00:42:49,432
there can only be one winner.
1184
00:42:50,402 --> 00:42:52,435
Tonight's winning feast is...
1185
00:42:54,573 --> 00:42:55,638
...the first feast,
1186
00:42:55,640 --> 00:42:57,941
with the grilled striploin
and jalapeno Dutch baby.
1187
00:43:00,111 --> 00:43:01,945
Congratulations, Chef Eddie.
1188
00:43:02,046 --> 00:43:04,714
You've successfully defended
your Fire Masters title.
1189
00:43:04,716 --> 00:43:05,515
Great job.
1190
00:43:05,517 --> 00:43:06,449
Yes!
1191
00:43:06,451 --> 00:43:08,318
Still the Fire Masters
Champion.
1192
00:43:08,320 --> 00:43:11,487
Devika was such
a great opponent today.
1193
00:43:11,489 --> 00:43:13,222
Not only her, but her family
1194
00:43:13,224 --> 00:43:15,892
The Patridge family
just brought so much
spirit and energy
1195
00:43:15,894 --> 00:43:16,960
to the arena today.
1196
00:43:16,962 --> 00:43:18,728
They are all champions
in my eyes.
1197
00:43:18,730 --> 00:43:20,563
Congratulations, Chef Devika.
1198
00:43:20,632 --> 00:43:22,465
You're a very talented chef
1199
00:43:22,533 --> 00:43:24,701
and fought three
impressive battles
1200
00:43:24,703 --> 00:43:26,235
in the Fire Masters
arena today.
1201
00:43:26,337 --> 00:43:28,738
[Devika] I am definitely
leaving here a proud chef.
1202
00:43:28,840 --> 00:43:29,939
This is amazing.
1203
00:43:29,941 --> 00:43:32,709
I might not be going home as
a Fire Masters Champion,
1204
00:43:32,711 --> 00:43:34,944
but I still beat my brother.
1205
00:43:34,946 --> 00:43:37,347
Patridge family,
thank you very much
for being here,
1206
00:43:37,415 --> 00:43:39,916
and congratulations
on some well-fought battles.
1207
00:43:40,518 --> 00:43:42,151
[Adisa] Congratulations.
1208
00:43:42,220 --> 00:43:43,620
[all applauding]
1209
00:43:43,622 --> 00:43:45,321
[Devika laughing] Thank you.
1210
00:43:45,323 --> 00:43:48,324
[theme music playing]