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Welcome to Fire Masters
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where three chefs will take on
three blazing culinary
challenges.
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- Oh yeah, baby.
- Almost there.
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No more mucking around.
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[Dylan] Two will be eliminated
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and the last chef standing will
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go head-to-head
against one of our
Fire Masters' judges
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- battling for the chance
to win $10,000.
- Ooh, that's nice.
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And to earn their place
as a Fire Masters' champion.
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The plate looks really sparse.
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You fell a little bit short.
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- [Dylan] Speed... skill...
- [Joey] That clock is ticking.
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Come on, baby.
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[Dylan] ...scorching
competition.
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Nice.
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This is Fire Masters.
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Three chefs are battle ready
to fight for the title
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of Fire Masters' champion.
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{\an8}Let's meet them.
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First up, Kaede Hirooka
from Calgary, Alberta.
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{\an8}I'm the executive chef
at Hello Sunshine.
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I also own a company called
"respectthetechnique"
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where I smoke my own bacon,
make smoked charcuteries.
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So, I wanna win
Fire Masters for my son
who has Cerebral Palsy.
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I'm planning to donate
to my son's school
to help buy a new bus.
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I am confident, I'm cool
and collected and my flavors
are out of this world.
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Good to be here, hope to win.
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Next, Joey McNabb
from Toronto, Ontario.
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{\an8}I am a corporate chef
specializing in comfort food.
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I'm the next Fire Masters'
champion because I love
playing with fire
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and I just recently found
out I'm gonna be a father.
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Yay! It's terrifying
but amazing.
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So, if I do win,
that money's gonna go
towards an education fund
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and I definitely did not
come here to lose.
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Real happy to be here, chefs.
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And last, Christopher Walker
from Boston, Massachusetts.
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{\an8}I'm the general manager
of a butcher shop called,
"Savenor's"
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and I'm also a personal chef.
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My love for cooking started
with my parents
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and if I win $10,000,
I'm buying my dad a car.
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He's my foundation,
taught me the first steps
of cooking
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and that's something I wanna
do for him.
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So, I'm coming out
there blazing.
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It's an honor to be here.
Thank you.
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Chefs, welcome to Fire Masters.
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There will be three rounds
of competition.
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In the first two rounds,
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
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.
- Ooh!
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Speaking of judges,
here's who you'll need
to impress.
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Roger Mooking is a globally
inspired celebrity chef,
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author, TV personality
and live fire cooking expert.
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{\an8}Welcome, chefs.
Make sure you some fun today
in the Fire Masters' arena.
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Will do, for sure.
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[Dylan] Chef Andrea Nicholson,
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a chef-owner of
Butchie's Restaurant,
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Banana's dessert shop
and the culinary event space,
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dish/play.
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{\an8}Hi, chefs.
Don't forget to bring
the fire and the flavor today.
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- Thank you.
- Will do.
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[Dylan] Ray Lampe AKA
Dr. BBQ has published
nine cookbooks
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and is a member
of the BBQ Hall of Fame.
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{\an8}Welcome, chefs.
We're happy to have you here.
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- Happy to be here.
- Great to meet you.
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Chefs, I hope you're ready
to fire things up.
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In this first Wildfire round,
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you'll create a signature dish
that showcases who you are
as a chef.
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You'll each have your own
top-of-the-line grill station
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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 three things.
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Presentation, creativity
and of course, taste.
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Chefs, are you ready?
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- Ready.
- Let's go.
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You've got 30 minutes
on the clock.
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And your time starts...
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now.
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{\an8}[clapping]
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Jalapenos, jalapenos.
All righty.
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For my signature dish,
I'm making steak char-char
with fried corn cakes.
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So, it's basically a classic
French bistro dish
with southern flavors.
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I'm trying to get that flavor
you get from a nice, big
tray of barbecue
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and bring the char-char
to the tartare.
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Whoo! This dish represents
me as a chef because
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it's a little bit of fancy
and a little bit of funny.
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And I've changed the name
a little bit 'cause I'm goofy
like that.
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I'm seasoning my beef
tenderloin with just a little
bit of kosher salt
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and throwing it right on
the pit.
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Quick, char on this thing.
Whoo!
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Chef Joey has an interesting
take on tartare,
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but he left the silver skin
on the tenderloin
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before he charred it.
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Hopefully, he's gonna
cut that off,
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but then he's gonna
lose his char.
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All right. What we got here?
Ostrich, yes!
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I'm doing grilled Ostrich
with roasted tomato grits.
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This is my signature dish
'cause the grits,
that's how I was raised.
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Both my grandmothers
are from Georgia
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and then the Ostrich
is something I wanna
do for my dad
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because my dad loves game meat
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and I said,
"What would be great?"
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Ostrich. Ostrich is amazing.
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It has a ton of flavor.
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It's almost like venison,
but a little bit more gamey.
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I grab the ostrich meat
and I'm seasoning
the heck out of that thing.
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That thing is getting doused.
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Onion powder, garlic powder
and I'mma throw some
paprika on it.
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I don't want it to be
a question as to was there
enough flavor on that.
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Ostrich is a sneaky beast.
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The secret is not to
overcook it.
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Oh yeah, baby.
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My signature dish
is gyoza-stuffed chicken wings
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with charred cucumber.
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The reason why it's my
signature dish,
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is because I'm Japanese-Canadian
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and I spent two years
in Japan working there
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which really shaped
my culinary career
which brings me right here.
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First things first,
I gotta debone
these wings really quick.
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Takes a little bit of time
to debone these guys, right?
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So, I take the two
wing bones out
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and then, hollows it out,
makes a nice pocket in there.
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You could put whatever
you want in there
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and I'm stuffing mine
with gyoza.
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I'm just taking something
that I learned in Japan
and bring it over here.
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[Joey] There we go.
This guy's nice and hot.
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I realized I gotta cool
this beef tenderloin down
because it's,
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number one,
gonna be easier to slice,
number two,
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stop that cooking process
on the outside.
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I'm gonna throw
this in the blast,
chiller real quick
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and let's start the corn.
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I grab my corn,
I grab my jalapenos
and I get 'em on the fire pit.
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Whoo!
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We got some mesquite wood chips,
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we got black cherry wood.
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A little pecan, why not.
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A little apple, love apple wood.
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I'm making sure that
when I char my ostrich,
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that I get a nice smokiness
on the outside
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that says this was smoked.
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Give me all of that
beautiful smoke.
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We'll move these guys over here.
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I'm gonna start stuffing them.
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With all of the eight wings
deboned, I'm gonna make
my stuffing.
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I'm stuffing my wings with
some Chinese chives, some
ginger, garlic, ground pork,
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soy, fish sauce, sesame oil,
all the stuff that
has umami in it.
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We're ready to go into
this piping bag here.
I'm gonna stuff the wings.
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[Andrea] Oh, he's stuffing
a chicken wing.
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The Fire Masters' arena
is kind of suited
for a chicken wing.
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Pop those little guys into
the smoker to get a good
smoke flavor on them
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and then hit them on
one of the infrareds.
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And that skin needs to be
really crispy.
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[Kaede] I put them
into my salted water
and I'm blanching them.
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I want to get to insides
in the wings,
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about 90 percent cooked
then I'm gonna put it onto
the grill.
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Because if I put the wings
right onto the grill,
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the insides wouldn't cook
while the outsides would burn.
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Wings are blanching.
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Okay, I'm gonna
start making my grits.
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I'm gonna pour my grits
with a whisk and let it go
low and slow.
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Come on, baby. Cook for me.
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Now, I'm gonna start working
on my tomatoes.
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I get those roasting over
the firepit.
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I wanna add char to the grits.
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Oh, my beautiful tomatoes.
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The tomatoes are looking great.
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I put those in a blender.
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And then I put my cream
sauce in there.
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The cream has shallots,
a little bit of pressed
shiso leaves,
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a nice herbaceous leaf
found in Asia.
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And then, it's gonna get
pureed that'll fortify
the grits.
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There's nothing classic
about these grits that
I'm making
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because when's the last time
you heard of grits
and tomatoes!
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Come on, baby.
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I gotta start working
on these corn cakes.
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So, I start mixing
the cornmeal in with
my boiling water.
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I wanna make sure
I get the right consistency.
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It's a classic,
low country corn cake.
Really, really simple.
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I throw it on a tortilla
press 'cause I want it
nice and thin,
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almost like a tortilla chip.
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I'm gonna fry that bad boy
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in some pork fat.
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These things are gonna taste
really good.
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[Kaede] So, I am working on
cucumbers that are gonna
be charred as well.
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I grab some cucumbers
for a little palette cleanser
for this dish.
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I'm just taking these seeds
out to make sure
it's not watery.
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I'm gonna char them up
over the open fire pit.
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I know the judges
will like that.
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And I really think
this is something different
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because not too many people
grill their cucumbers
in a fire pit.
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Gonna get some char happening.
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Sit there.
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[Christopher] So, I go
to check my ostrich,
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put the thermometer
in the ostrich meat.
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I'm looking for about 115.
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Ostrich cooks more like
a red meat than it does
like a poultry.
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He's got big pieces which
I'm not a big fan of.
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I would've probably broke
that down and make it a little
easier to cook,
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but he's gotta get it
perfectly cooked
on the inside.
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The thermometer's his friend.
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It's taking it's time.
It's a little bit under.
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That clock's going fast.
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I'm really worried.
That is not cooked.
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{\an8}[Christopher] So, I go
to check my ostrich,
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{\an8}it's a little bit under.
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It's taking it's time.
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Okay, we'll get us a different
flame 'cause I need
higher heat.
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I really need to speed up
the heat of this ostrich
to make sure
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that it has time to rest.
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Apparently, the judges
don't like raw meat.
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The trick to cooking
ostrich properly
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is that you want it rare,
not raw.
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We're rolling now.
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[Kaede] Getting the wings
out that are blanched.
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Perfect.
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Now, I have to get my chicken
wings right onto the grill
and get a crispy skin.
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Just gonna glaze
these guys up, la la la!
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Give it some color, you know?
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That's dynamite.
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Almost there.
This oil can be a little
bit hotter.
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{\an8}Those corn cakes are not
where I want 'em.
So, I gotta get more heat.
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I take that cast iron pan
and swing it to
the sizzle zone.
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A little bit hotter and then,
we'll be right there.
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Then, I'm taking
the corn off the cob,
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I'm cutting up the jalapenos
'cause I gotta get those into
my tartare.
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Nice.
230
00:09:32,000 --> 00:09:33,910
It's time to cut into that
beautiful big piece
of tenderloin.
231
00:09:33,934 --> 00:09:37,242
I'm looking to get
the smallest dice that I can
get out of this piece of meat.
232
00:09:37,266 --> 00:09:39,343
All right. That should be
just about enough.
233
00:09:39,367 --> 00:09:42,727
Then, I throw in that chopped
tenderloin into my bowl with
the jalapenos and the corn.
234
00:09:42,767 --> 00:09:43,767
Hoo!
235
00:09:45,033 --> 00:09:46,142
How we doing, baby?
236
00:09:46,166 --> 00:09:48,343
Are we there yet?
Oh, we're there.
237
00:09:48,367 --> 00:09:51,142
Checking the temperature
of my meat, it looks perfect.
238
00:09:51,166 --> 00:09:53,042
I'mma let it rest
and do its thing.
239
00:09:53,066 --> 00:09:55,300
Oh, my goodness.
Oh, that's good.
240
00:09:55,367 --> 00:09:56,710
Checking on my grits.
241
00:09:56,734 --> 00:09:59,142
The grits are still
not cooked yet,
time to switch burners.
242
00:09:59,166 --> 00:10:00,643
I gotta get these
on higher heat.
243
00:10:00,667 --> 00:10:02,242
I better get these grits
fully cooked.
244
00:10:02,266 --> 00:10:03,133
There's a saying,
245
00:10:03,166 --> 00:10:04,967
"Don't serve
not cooked grits."
246
00:10:05,667 --> 00:10:07,367
Chefs, five minutes left.
247
00:10:08,033 --> 00:10:09,042
[Andrea] Go, guys!
248
00:10:09,066 --> 00:10:10,443
[Kaede] I'm gonna
start plating now.
249
00:10:10,467 --> 00:10:12,643
Okay, cucumbers
right on the plate,
250
00:10:12,667 --> 00:10:13,867
a squeeze of that
251
00:10:13,934 --> 00:10:15,743
and then, obviously
my chicken wings.
252
00:10:15,767 --> 00:10:18,200
Cut it so they can see
the inside of my hard work.
253
00:10:18,266 --> 00:10:22,242
I'm a little bit early, oops,
but I figured I have some time
to play around.
254
00:10:22,266 --> 00:10:24,300
Spritz it with a drizzle,
some black vinegar on.
255
00:10:24,367 --> 00:10:25,400
Perfecto.
256
00:10:26,066 --> 00:10:27,309
So, these are quail's eggs.
257
00:10:27,333 --> 00:10:30,076
Those will also go into
my tartare after I mix
things up
258
00:10:30,100 --> 00:10:31,976
to give it more
of a binding ingredient.
259
00:10:32,000 --> 00:10:33,976
Chefs, only one minute left.
260
00:10:34,000 --> 00:10:36,710
[Joey] Ahh! Time's ticking,
it's time to plate this dish.
261
00:10:36,734 --> 00:10:38,100
Whoo!
262
00:10:38,166 --> 00:10:39,343
Oh, my goodness!
263
00:10:39,367 --> 00:10:41,543
I don't have my plates done
yet and I'mma work my magic.
264
00:10:41,567 --> 00:10:43,042
Oh, that grits are looking good.
265
00:10:43,066 --> 00:10:45,767
Boom, boom.
Boom, boom, boom.
Look here, say, boom, boom.
266
00:10:45,834 --> 00:10:46,834
Boom, boom.
267
00:10:48,500 --> 00:10:49,667
[Joey] 13 seconds left.
268
00:10:49,734 --> 00:10:51,300
I'm trying to crack that
quail egg.
269
00:10:51,367 --> 00:10:52,600
It is just not gonna happen.
270
00:10:52,667 --> 00:10:53,743
Ten!
271
00:10:53,767 --> 00:10:55,743
[all judges] Nine, eight,
272
00:10:55,767 --> 00:10:57,643
seven, six,
273
00:10:57,667 --> 00:11:02,343
five, four, three, two, one!
274
00:11:02,367 --> 00:11:06,200
- Time's up, chefs.
- [everyone clapping]
275
00:11:06,266 --> 00:11:09,200
- [exhales]
- Time really started moving
quickly there. Whoo!
276
00:11:09,266 --> 00:11:11,666
I'm looking at my dish
and I realize I've missed
a few things.
277
00:11:12,467 --> 00:11:15,543
But, I took a big risk.
I might have a winner here.
278
00:11:15,567 --> 00:11:17,100
[Christopher] I'm happy
with the dish.
279
00:11:17,166 --> 00:11:20,810
It's gorgeous,
but I'm wondering,
is it too simple?
280
00:11:20,834 --> 00:11:22,643
[Kaede] I'm very proud
of what I put out.
281
00:11:22,667 --> 00:11:26,743
It's got a lot of flavor, but
I think I'm up against really
good competitors right now.
282
00:11:26,767 --> 00:11:28,487
Little bit nervous,
I'm a little bit scared.
283
00:11:34,834 --> 00:11:36,976
[Dylan] Chef Joey,
please tell us what you made
in the Wildfire round.
284
00:11:37,000 --> 00:11:39,400
{\an8}[Joey] So, what I've got is
what I call a steak char-char,
285
00:11:39,467 --> 00:11:41,748
{\an8}a southern version of steak
tartare with fried corn cakes.
286
00:11:42,367 --> 00:11:44,042
{\an8}This is a really fund idea.
287
00:11:44,066 --> 00:11:46,142
I live in the south
so I like the idea of
288
00:11:46,166 --> 00:11:49,242
taking some southern spins
and putting them on a tartare.
289
00:11:49,266 --> 00:11:51,600
But the plate looks
really sparse.
290
00:11:51,667 --> 00:11:54,009
Seem to be missing
the classic egg.
291
00:11:54,033 --> 00:11:55,242
I saw eggs on your counter,
292
00:11:55,266 --> 00:11:56,934
unfortunately,
one didn't get there.
293
00:12:04,967 --> 00:12:07,710
[Andrea] Chef Joey,
big kudos on these chips.
294
00:12:07,734 --> 00:12:09,710
Mine was crispy,
cooked really well
295
00:12:09,734 --> 00:12:12,094
and it gave me that southern
twang kind of feel
of this dish.
296
00:12:12,467 --> 00:12:14,976
There are a lot of elements
on here that I really enjoy.
297
00:12:15,000 --> 00:12:16,710
I like the concept of it.
298
00:12:16,734 --> 00:12:20,142
I just think,
in terms of execution,
you fell a little bit short.
299
00:12:20,166 --> 00:12:24,343
You didn't clean
the silver skin
before charring the meat.
300
00:12:24,367 --> 00:12:26,042
The silver skin
is just very stringy,
301
00:12:26,066 --> 00:12:28,142
I had some little
stuck to my teeth.
302
00:12:28,166 --> 00:12:30,543
And, tartare needs
a little bit of binder.
303
00:12:30,567 --> 00:12:34,600
If that egg yolk was on
this dish, I think it would've
brought it all together.
304
00:12:34,667 --> 00:12:36,743
[Joey] I think the judges
really liked the concept
of my dish,
305
00:12:36,767 --> 00:12:38,867
but I missed a couple things,
so we'll see.
306
00:12:42,100 --> 00:12:44,443
Chef Christopher,
please tell us what
you made for the judges.
307
00:12:44,467 --> 00:12:47,443
{\an8}[Christopher] So,
what you have in front
of you is a grilled ostrich,
308
00:12:47,467 --> 00:12:48,810
{\an8}with roasted tomato grits.
309
00:12:48,834 --> 00:12:50,867
{\an8}And you got a demi-glace
on top of that.
310
00:12:50,934 --> 00:12:53,200
Chef Christopher,
what I like about
the look of this plate
311
00:12:53,266 --> 00:12:54,810
is that this is about
the ostrich and then,
312
00:12:54,834 --> 00:12:57,076
you have these
elements around it.
313
00:12:57,100 --> 00:13:00,943
But I'm a little confused
if you're trying to go
for a modernist approach
314
00:13:00,967 --> 00:13:03,867
or a simple
homey comfort approach.
315
00:13:03,934 --> 00:13:04,976
That's my history.
316
00:13:05,000 --> 00:13:06,910
The grits are how I was
raised, southern cooking,
317
00:13:06,934 --> 00:13:09,076
and then, as I took
that journey into cookery,
318
00:13:09,100 --> 00:13:10,100
I then, refined myself.
319
00:13:17,767 --> 00:13:21,600
Chef Christopher,
you have cooked
this ostrich masterfully.
320
00:13:21,667 --> 00:13:24,076
- Thank you.
- [Andrea] It is
the perfect temperature.
321
00:13:24,100 --> 00:13:26,343
It is seasoned properly
on the outside.
322
00:13:26,367 --> 00:13:28,543
- So, well done with
the protein.
- Thank you, chef.
323
00:13:28,567 --> 00:13:29,976
And I really liked the grits.
324
00:13:30,000 --> 00:13:33,076
I think the texture is nice.
I think the color
is beautiful.
325
00:13:33,100 --> 00:13:35,242
My concern is, looks like fall.
326
00:13:35,266 --> 00:13:39,400
We've got the nice brown
kinda reddish grits,
the ostrich is kinda dark.
327
00:13:39,467 --> 00:13:40,467
The sauce is kinda dark.
328
00:13:40,834 --> 00:13:43,400
A little something of color
would've made it really
look nice.
329
00:13:43,467 --> 00:13:46,000
- Other than that,
it was a great dish.
- Thank you, chef.
330
00:13:46,867 --> 00:13:48,142
If I move to that second round,
331
00:13:48,166 --> 00:13:50,006
I'll definitely make sure
there's enough color.
332
00:13:52,667 --> 00:13:55,100
Chef Kaede,
please tell us about
your signature dish.
333
00:13:55,166 --> 00:13:58,343
{\an8}[Kaede] So, I did
a gyoza-stuffed chicken wings
with charred cucumber.
334
00:13:58,367 --> 00:14:01,009
[Andrea] Chef Kaede,
I love your creativity.
335
00:14:01,033 --> 00:14:04,242
The one issue I do see
on this plate, though,
is the chicken skin.
336
00:14:04,266 --> 00:14:07,400
I wish that you had rendered
it a little bit more and got
it a bit more crispy.
337
00:14:07,467 --> 00:14:09,000
For sure.
338
00:14:15,600 --> 00:14:19,743
Chef Kaede, I gotta tell you,
the flavors on this dish
are spectacular.
339
00:14:19,767 --> 00:14:23,543
Every component.
The cucumbers,
they're well-seasoned.
340
00:14:23,567 --> 00:14:26,042
The gyoza
is absolutely delicious.
341
00:14:26,066 --> 00:14:27,443
The glaze on the chicken wings
342
00:14:27,467 --> 00:14:30,976
add just so much
to the whole dynamic.
343
00:14:31,000 --> 00:14:33,343
- It's really, really great.
- Thank you.
344
00:14:33,367 --> 00:14:34,976
But when you take
the bones and the meat
345
00:14:35,000 --> 00:14:36,843
out of the chicken wing,
what's left?
346
00:14:36,867 --> 00:14:38,610
- The skin.
- [Kaede] Yes.
347
00:14:38,634 --> 00:14:41,914
So, it's really important that
the skin gets done just right
or why bother using it.
348
00:14:42,767 --> 00:14:45,976
But it still made a nice
vessel for holding
the stuffing.
349
00:14:46,000 --> 00:14:48,910
-Thank you very much, chef.
And, thank you, chefs.
-Thank you.
350
00:14:48,934 --> 00:14:51,543
Let's give the judges
a couple minutes to discuss
what they've tasted
351
00:14:51,567 --> 00:14:52,843
and we'll call you back
when we're ready.
352
00:14:52,867 --> 00:14:54,242
Thank you.
353
00:14:54,266 --> 00:14:57,042
I should've deep fried
that chicken wing,
then hit it on the grill.
354
00:14:57,066 --> 00:14:58,426
But, should've,
could've, would've.
355
00:15:02,100 --> 00:15:04,600
Judges, the Wildfire round
is complete.
356
00:15:04,667 --> 00:15:07,142
{\an8}What were your thoughts
on Chef Joey's dish?
357
00:15:07,166 --> 00:15:09,300
{\an8}[Andrea] I liked the concept
of Chef Joey's dish.
358
00:15:09,367 --> 00:15:11,607
I really liked the idea of
a tartare Fire Masters' style.
359
00:15:13,667 --> 00:15:17,343
I especially loved that crispy
tortilla-like element
of the dish.
360
00:15:17,367 --> 00:15:21,100
He just missed some elements
that were really important
to this tartare
361
00:15:21,166 --> 00:15:23,810
and there's things
that need to be there
and they just weren't.
362
00:15:23,834 --> 00:15:26,009
If he would've added
the quail's egg,
363
00:15:26,033 --> 00:15:29,300
I think it would've
all come together
as he expected it to.
364
00:15:29,367 --> 00:15:31,867
{\an8}Let's talk about
Chef Christopher's
dish with ostrich.
365
00:15:31,934 --> 00:15:34,100
{\an8}[Roger] My ostrich
was cooked really well.
366
00:15:34,166 --> 00:15:35,767
It was seasoned really well.
367
00:15:35,834 --> 00:15:39,242
I've never had tomato,
fiery grits like that.
368
00:15:39,266 --> 00:15:40,546
It was really, really delicious.
369
00:15:41,266 --> 00:15:43,343
But that plate just
needed something.
370
00:15:43,367 --> 00:15:47,042
He should've garnished it with
something that would just
made it look a little nicer.
371
00:15:47,066 --> 00:15:49,142
Let's take a look
at Chef Kaede's dish.
372
00:15:49,166 --> 00:15:51,142
{\an8}[Roger] The flavor
was just so good
373
00:15:51,166 --> 00:15:54,343
{\an8}and I loved that he took
us to a place.
374
00:15:54,367 --> 00:15:56,543
I was right back in Tokyo,
375
00:15:56,567 --> 00:15:58,943
in an alley
and eating my chicken wings.
376
00:15:58,967 --> 00:16:01,443
But if you're gonna take
everything out of that
chicken wing,
377
00:16:01,467 --> 00:16:05,042
and use just the skin,
well then, you better cook
that really well.
378
00:16:05,066 --> 00:16:07,142
This is a difficult round
to call.
379
00:16:07,166 --> 00:16:08,600
But, have you made
your decision?
380
00:16:08,667 --> 00:16:10,667
- [all judges] Yes.
- Let's call the chefs back in.
381
00:16:17,266 --> 00:16:19,976
Chefs, in this first
Wildfire round,
382
00:16:20,000 --> 00:16:23,734
you were asked to create
a dish that showcased
your personality on a plate.
383
00:16:24,567 --> 00:16:26,100
Judges, please tell us
384
00:16:26,166 --> 00:16:28,443
whose dish was the best
in this round?
385
00:16:28,467 --> 00:16:30,934
The chef with
the best dish is...
386
00:16:34,767 --> 00:16:36,343
Chef Christopher.
387
00:16:36,367 --> 00:16:40,000
-[all clapping]
-Appreciate it. Thank you.
Thank you very much.
388
00:16:40,166 --> 00:16:42,009
[Dylan] Congratulations,
Chef Christopher.
389
00:16:42,033 --> 00:16:44,600
You will have an advantage
moving into the next round.
390
00:16:44,667 --> 00:16:45,767
Thank you.
391
00:16:46,734 --> 00:16:50,543
Judges, it's down
to Chef Kaede
and Chef Joey.
392
00:16:50,567 --> 00:16:52,543
Who will you be sending home?
393
00:16:52,567 --> 00:16:54,767
The chef who will be
going home is...
394
00:17:03,133 --> 00:17:05,443
Judges, it's down to Chef Kaede
395
00:17:05,467 --> 00:17:06,976
with the gyoza-stuffed
chicken wings
396
00:17:07,000 --> 00:17:08,710
and charred cucumbers
397
00:17:08,734 --> 00:17:12,443
and Chef Joey with
the steak char-char
and fried corn cakes.
398
00:17:12,467 --> 00:17:14,242
Who will you be sending home?
399
00:17:14,266 --> 00:17:16,467
The chef who will be
going home is...
400
00:17:19,667 --> 00:17:21,867
Chef Joey.
401
00:17:21,934 --> 00:17:25,242
Chef Joey, I'm sorry to say
you've been eliminated
from the competition
402
00:17:25,266 --> 00:17:27,767
and it's time to leave
the Fire Masters' arena.
403
00:17:27,834 --> 00:17:29,743
Thank you very much, judges.
Been a pleasure.
404
00:17:29,767 --> 00:17:30,847
This was a wild experience.
405
00:17:31,166 --> 00:17:32,843
{\an8}Unfortunately,
I messed up a little bit,
406
00:17:32,867 --> 00:17:34,600
{\an8}but I'm not gonna stop
taking risks.
407
00:17:38,934 --> 00:17:41,600
Chefs, welcome
to the Crossfire round.
408
00:17:41,667 --> 00:17:43,943
This round
is a head-to-head battle
409
00:17:43,967 --> 00:17:46,367
where you'll both be cooking
with the same protein.
410
00:17:48,734 --> 00:17:49,943
Lobster.
411
00:17:49,967 --> 00:17:51,142
- Oh!
- Nice.
412
00:17:51,166 --> 00:17:53,343
Each of you must create
a lobster dish
413
00:17:53,367 --> 00:17:55,667
that features
a different ingredient.
414
00:17:55,734 --> 00:17:58,300
Chef Chris, as the winner
of the first round,
415
00:17:58,367 --> 00:18:01,367
you get to decide whether
you'd like to incorporate
yuzu juice into your dish
416
00:18:02,567 --> 00:18:05,142
or if you'd like to pass
that on to Chef Kaede
417
00:18:05,166 --> 00:18:07,200
and take a risk
with what's under the crate.
418
00:18:07,266 --> 00:18:08,667
Oh, this is dangerous.
419
00:18:08,734 --> 00:18:10,667
Oh, yuzu's such
a beautiful ingredient.
420
00:18:10,734 --> 00:18:11,910
I'mma go with the yuzu.
421
00:18:11,934 --> 00:18:14,443
{\an8}Yuzu, acidic, sweet, beautiful.
422
00:18:14,467 --> 00:18:16,109
Crate, no idea.
Could be chocolate.
423
00:18:16,133 --> 00:18:18,109
I'm not going with
that crate. I'm all set.
424
00:18:18,133 --> 00:18:21,100
Which means Chef Kaede,
you'll be cooking with...
425
00:18:22,667 --> 00:18:23,667
white miso.
426
00:18:25,266 --> 00:18:26,643
[all laughing]
427
00:18:26,667 --> 00:18:27,644
[Kaede] It's an
awesome ingredient.
428
00:18:27,668 --> 00:18:30,000
I'm ecstatic to be
getting this miso.
429
00:18:30,166 --> 00:18:33,133
Chefs, there's 30 minutes
back on the clock.
430
00:18:34,166 --> 00:18:36,000
And your time starts...
431
00:18:38,266 --> 00:18:39,400
now.
432
00:18:39,467 --> 00:18:43,076
{\an8}- [all clapping]
- Go, chefs!
433
00:18:43,100 --> 00:18:44,743
He's got all the lobster broth.
434
00:18:44,767 --> 00:18:46,242
- It's all right.
- [Kaede] Here.
435
00:18:46,266 --> 00:18:47,810
Oh, thank you.
Appreciate it, man.
436
00:18:47,834 --> 00:18:50,300
They gave a man from
Massachusetts lobster.
437
00:18:50,367 --> 00:18:51,843
I've actually gone
lobster fishing.
438
00:18:51,867 --> 00:18:53,242
So, boom-boom!
439
00:18:53,266 --> 00:18:54,776
I got this.
440
00:18:54,800 --> 00:18:57,867
For my dish,
I'm making grilled lobster
with yuzu corn sauce.
441
00:18:57,934 --> 00:18:59,710
First thing I do,
is cut the lobster in half.
442
00:18:59,734 --> 00:19:01,214
Then, I boil the lobsters
really quick
443
00:19:01,300 --> 00:19:03,643
because I ultimately wanna
allow to pop up
the shell easier
444
00:19:03,667 --> 00:19:05,076
if it's still not cooked
in the middle.
445
00:19:05,100 --> 00:19:06,133
Come on, baby.
446
00:19:07,066 --> 00:19:09,042
Radicchio, green onions.
447
00:19:09,066 --> 00:19:12,109
{\an8}I'm gonna make a simple
lobster white miso soup.
448
00:19:12,133 --> 00:19:13,976
So, I get the lobster
ready to go.
449
00:19:14,000 --> 00:19:17,743
Nice, clean cuts, I've done
tons of these at a steakhouse
I used to work at
450
00:19:17,767 --> 00:19:20,443
and then, I get the lobsters
onto the grill
451
00:19:20,467 --> 00:19:22,710
and I decide to cook
the lobsters in the shell,
452
00:19:22,734 --> 00:19:25,943
so all that juicy saltiness
gets back into the meat.
453
00:19:25,967 --> 00:19:27,710
Also, I could get more
of that char flavor.
454
00:19:27,734 --> 00:19:30,574
My plan is to grill
this lobster up and put it
right in the bowl of soup.
455
00:19:31,367 --> 00:19:32,400
Golden.
456
00:19:32,934 --> 00:19:34,009
Ooh, that's nice.
457
00:19:34,033 --> 00:19:35,343
I take my lobster
out of the pot.
458
00:19:35,367 --> 00:19:36,543
I immediately start to clean it.
459
00:19:36,567 --> 00:19:38,176
Gotta get old school with it.
460
00:19:38,200 --> 00:19:41,400
So, I'm taking those
lobster claws,
I'm taking some of the tails.
461
00:19:41,467 --> 00:19:44,543
I'm putting it right on that
nice charcoal grill with
the mesquite wood chips,
462
00:19:44,567 --> 00:19:47,443
an idea that it really
imparts that smokiness
to the lobster,
463
00:19:47,467 --> 00:19:49,643
so there's a nice balance
between sweet and smoky.
464
00:19:49,667 --> 00:19:51,343
Oh, look at that beauty.
465
00:19:51,367 --> 00:19:53,009
Now, I'm gonna make
lobster broth
466
00:19:53,033 --> 00:19:54,600
from my yuzu corn sauce.
467
00:19:54,667 --> 00:19:58,109
So, I grab yuzu,
the lobster broth
and lime leaves.
468
00:19:58,133 --> 00:20:00,000
That yuzu in the broth
is gonna add a nice
469
00:20:00,367 --> 00:20:02,600
base for the acidity
that I need in the dish.
470
00:20:02,667 --> 00:20:05,200
Yuzu's like a type
of sour orange.
471
00:20:05,266 --> 00:20:07,242
It has a little bit
of sweetness, it's acidic.
472
00:20:07,266 --> 00:20:09,443
Lobster's a rich meat.
473
00:20:09,467 --> 00:20:12,242
So, you want something
that will help support
those flavors,
474
00:20:12,266 --> 00:20:14,309
but also cut through
that richness.
475
00:20:14,333 --> 00:20:17,743
[Andrea] Also, I love the fact
that Chef Christopher is using
really complementary flavors
476
00:20:17,767 --> 00:20:21,734
to yuzu, like, sweet corn
which will balance off
the sour of the yuzu.
477
00:20:22,867 --> 00:20:24,943
Chefs, 15 minutes left.
478
00:20:24,967 --> 00:20:26,343
[Kaede] I got grilled
lobster going.
479
00:20:26,367 --> 00:20:28,142
I'm gonna brush it
with a miso glaze.
480
00:20:28,166 --> 00:20:30,246
So now, it's time for me
to make my lobster
miso soup.
481
00:20:31,066 --> 00:20:32,743
So, I grab some lobster stock
482
00:20:32,767 --> 00:20:36,142
and then I start trying
to infuse flavor into it,
so I add white miso.
483
00:20:36,166 --> 00:20:39,200
I start putting in the charred
and smoked ginger and garlic,
484
00:20:39,266 --> 00:20:42,242
so I can get some smokey
goodness into that miso soup.
485
00:20:42,266 --> 00:20:44,743
All the mushrooms.
I'mma get some lime in there.
486
00:20:44,767 --> 00:20:47,543
And I decide to add some
radicchio to it
487
00:20:47,567 --> 00:20:49,743
because the soup
is lacking something.
488
00:20:49,767 --> 00:20:51,109
Yes, brown!
489
00:20:51,133 --> 00:20:52,743
Chef Kaede has white miso.
490
00:20:52,767 --> 00:20:56,142
White miso is essentially
fermented soybean paste
491
00:20:56,166 --> 00:20:58,009
and it has a sweetness
492
00:20:58,033 --> 00:21:00,314
and an umami note,
a really earthiness
and I think it pairs
493
00:21:01,100 --> 00:21:02,400
so well with lobster
494
00:21:02,467 --> 00:21:04,443
because lobster has that
sweet, supple meat
495
00:21:04,467 --> 00:21:07,200
and it's clear that he uses
this ingredient a lot.
496
00:21:07,266 --> 00:21:08,843
[Kaede] Perfect!
497
00:21:08,867 --> 00:21:11,142
Chefs, only ten minutes left.
498
00:21:11,166 --> 00:21:14,400
So, it's time to take
the lobster tails and claws
off of the grill.
499
00:21:14,467 --> 00:21:15,500
I slice my lobster meat.
500
00:21:15,567 --> 00:21:16,676
Oh, my goodness!
501
00:21:16,700 --> 00:21:20,042
I see beautiful,
I see charred,
I see delicious.
502
00:21:20,066 --> 00:21:22,567
I see Fire Masters.
Those are the facts.
503
00:21:24,166 --> 00:21:26,743
[Kaede] So, I taste my soup
and I'm really worried at
this point
504
00:21:26,767 --> 00:21:28,500
that the soup's not gonna
have enough flavor
505
00:21:28,567 --> 00:21:30,887
because to me,
the broth is still
tasting a little bit flat.
506
00:21:31,567 --> 00:21:33,242
There's not enough
charred flavor in that.
507
00:21:33,266 --> 00:21:37,500
So, I rub some miso onto
a piece of ginger and get it
back into the charcoal grill
508
00:21:37,567 --> 00:21:38,910
to try to get it smoking.
509
00:21:38,934 --> 00:21:40,667
Then, I grab some nice chipotle
510
00:21:40,734 --> 00:21:43,543
and then I give it a quick
chop so it's almost like
a paste
511
00:21:43,567 --> 00:21:47,000
and I add it to my mushroom
broth to infuse more flavor
into it.
512
00:21:47,600 --> 00:21:48,834
Grill, my friends.
513
00:21:50,200 --> 00:21:51,266
Gotta make the sauce.
514
00:21:51,300 --> 00:21:53,142
So next, I'm putting
cream on the grill,
515
00:21:53,166 --> 00:21:55,443
reducing that for my
yuzu corn sauce.
516
00:21:55,467 --> 00:21:57,400
Nothing like nice grilled corn.
517
00:21:57,467 --> 00:21:59,443
I'mma take it off
the cob and put in my sauce.
518
00:21:59,467 --> 00:22:00,000
Then, I add shrimp paste,
519
00:22:00,467 --> 00:22:01,976
a little bit of smoked paprika.
520
00:22:02,000 --> 00:22:03,200
We got garlic powder.
521
00:22:03,266 --> 00:22:05,242
We have onion powder.
My lobster broth.
522
00:22:05,266 --> 00:22:06,443
Ooh, you love to see it.
523
00:22:06,467 --> 00:22:09,300
My yuzu corn sauce
is looking beautiful.
524
00:22:09,367 --> 00:22:10,847
It's time for it to go
in the blender.
525
00:22:11,767 --> 00:22:13,834
That's what I'm talking
about. Boom boom!
526
00:22:15,300 --> 00:22:17,843
[Kaede] I look at the time
and I realize it's time to
start thinking,
527
00:22:17,867 --> 00:22:19,242
how I'm gonna serve this soup.
528
00:22:19,266 --> 00:22:21,843
But I decided to test
the meat for the lobster
529
00:22:21,867 --> 00:22:23,643
and I feel it's done.
530
00:22:23,667 --> 00:22:26,810
So, I take the meat out
of the tail and I chop it up,
put it into the soup
531
00:22:26,834 --> 00:22:28,434
and I'm gonna serve
the claw on the side,
532
00:22:28,467 --> 00:22:30,467
so they get two different
types of lobster flavors.
533
00:22:31,266 --> 00:22:33,242
I have a concern
with Chef Kaede.
534
00:22:33,266 --> 00:22:35,300
So, at eight minutes,
he was beginning to plate.
535
00:22:35,367 --> 00:22:37,710
Exactly the same mistake
he made in the first round.
536
00:22:37,734 --> 00:22:40,242
I mean, this is a perfect
opportunity for Chef Kaede
537
00:22:40,266 --> 00:22:42,300
to maybe take the lobster
out of the shell,
538
00:22:42,367 --> 00:22:43,600
cut it up nicer for us.
539
00:22:43,667 --> 00:22:44,976
Especially in a broth.
540
00:22:45,000 --> 00:22:47,320
You don't want to have to be
in there with a knife
and fork.
541
00:22:48,033 --> 00:22:49,543
Okay, that's good.
That's good.
542
00:22:49,567 --> 00:22:51,042
It's time to plate my lobster.
543
00:22:51,066 --> 00:22:52,242
All right. We're looking good.
544
00:22:52,266 --> 00:22:53,600
Yes, you are pretty.
545
00:22:53,667 --> 00:22:55,787
-[Christopher]
What's the time?
-[Kaede] Three minutes.
546
00:22:55,834 --> 00:22:57,543
- Whoo!
- Looking good.
547
00:22:57,567 --> 00:22:59,943
I'm gonna have to start
putting finishing touches
to my dish.
548
00:22:59,967 --> 00:23:01,087
Nice and nice and beautiful.
549
00:23:04,367 --> 00:23:07,242
[all] Ten, nine, eight,
550
00:23:07,266 --> 00:23:10,200
seven, six, five,
551
00:23:10,266 --> 00:23:14,042
four, three, two, one!
552
00:23:14,066 --> 00:23:18,910
- [Dylan] Time's up, chefs.
- [all clapping]
553
00:23:18,934 --> 00:23:20,343
I'm really feeling good
about this dish.
554
00:23:20,367 --> 00:23:22,242
I think it's beautiful.
I think it makes sense.
555
00:23:22,266 --> 00:23:24,743
I think I've focused on
the ingredients.
556
00:23:24,767 --> 00:23:26,343
[Kaede] I hope the judges see
557
00:23:26,367 --> 00:23:29,543
the simplicity,
but how complex
the flavors are in this dish.
558
00:23:29,567 --> 00:23:30,767
Hopefully, the judges like it.
559
00:23:31,166 --> 00:23:32,467
Fingers crossed.
560
00:23:38,567 --> 00:23:40,242
[Dylan] Chef Kaede,
please tell us what
you've prepared
561
00:23:40,266 --> 00:23:41,943
using lobster and white miso.
562
00:23:41,967 --> 00:23:44,810
{\an8}So, I've made a lobster
and white miso soup.
563
00:23:44,834 --> 00:23:48,843
{\an8}Chef Kaede,
clearly, you embraced
the lobster. There it is.
564
00:23:48,867 --> 00:23:50,867
Front and center
on top of the bowl.
565
00:23:50,934 --> 00:23:52,443
It's got some char marks on it.
566
00:23:52,467 --> 00:23:54,567
- This is a really nice
looking dish.
- Thank you.
567
00:24:03,867 --> 00:24:05,467
Chef Kaede,
the broth is quite flavorful.
568
00:24:07,367 --> 00:24:09,343
Although, it's a very
simple dish,
569
00:24:09,367 --> 00:24:12,242
I thought you did a really
good job of representing
yourself
570
00:24:12,266 --> 00:24:15,076
- and the ingredients
in this challenge.
- Thank you, chef.
571
00:24:15,100 --> 00:24:17,843
I just wish that white miso
was more present
572
00:24:17,867 --> 00:24:19,710
and added that creamier,
573
00:24:19,734 --> 00:24:21,142
thicker base to the stock
574
00:24:21,166 --> 00:24:23,242
- because the stock
is fairly thin.
- [Kaede] Yeah.
575
00:24:23,266 --> 00:24:26,443
The lobster, I can appreciate
you cooking it in two
different ways.
576
00:24:26,467 --> 00:24:28,400
- Okay.
- But the lobster inside
of the broth
577
00:24:28,467 --> 00:24:30,910
I found a little bit chewy
and overcooked.
578
00:24:30,934 --> 00:24:34,242
This lobster,
the half lobster that
you used for presentation,
579
00:24:34,266 --> 00:24:35,546
my claw
was slightly undercooked.
580
00:24:36,934 --> 00:24:39,500
So, you can see the little,
sort of, translucency there.
581
00:24:39,567 --> 00:24:41,976
But overall, I think
it was a tasty dish.
582
00:24:42,000 --> 00:24:44,910
{\an8}It's a lobster challenge
and I didn't cook
the lobster properly.
583
00:24:44,934 --> 00:24:47,567
So, I don't know
where I stand.
It could go either way.
584
00:24:51,400 --> 00:24:54,767
Chef Christopher,
please tell us what you made
using lobster and yuzu.
585
00:24:54,834 --> 00:24:57,443
{\an8}[Christopher] I made
a grilled lobster
with yuzu corn sauce.
586
00:24:57,467 --> 00:25:00,400
{\an8}Chef Christopher,
I think the portion size
is really good.
587
00:25:00,467 --> 00:25:02,867
It's a nice, simple, clean dish.
588
00:25:02,934 --> 00:25:05,374
And this tells me,
just on sight,
that it's gonna be delicious.
589
00:25:07,066 --> 00:25:08,634
Thank you, chef.
590
00:25:15,266 --> 00:25:19,300
Chef Christopher, you were
tasked with taking lobster
and pairing it with yuzu
591
00:25:19,367 --> 00:25:23,443
and yuzu is absolutely
the predominant flavor
in your dish.
592
00:25:23,467 --> 00:25:24,543
Hands down.
593
00:25:24,567 --> 00:25:27,009
In fact,
it's almost too predominant.
594
00:25:27,033 --> 00:25:29,710
Your lobster, though,
is cooked perfectly.
595
00:25:29,734 --> 00:25:33,743
It's buttery, it's tender
and I think with a little bit
of a less
596
00:25:33,767 --> 00:25:36,207
heavy hand on the yuzu,
you would've had a really
amazing dish.
597
00:25:37,100 --> 00:25:38,376
Thank you, chef.
598
00:25:38,400 --> 00:25:40,867
{\an8}I disagree entirely
with Andrea when it
comes to the yuzu,
599
00:25:40,934 --> 00:25:43,543
but no matter how you perceive
it as the chef,
600
00:25:43,567 --> 00:25:46,109
the perception lies
in the person eating it.
601
00:25:46,133 --> 00:25:48,000
So, I'm worried.
602
00:25:50,166 --> 00:25:52,810
All right, judges.
The Crossfire round
is complete.
603
00:25:52,834 --> 00:25:54,333
It was battle lobster.
604
00:25:54,367 --> 00:25:57,242
{\an8}Roger, what are your thoughts
on Chef Kaede and his lobster
miso dish?
605
00:25:57,266 --> 00:25:58,976
{\an8}[Roger] I liked
Chef Kaede's dish.
606
00:25:59,000 --> 00:26:01,142
Simple, clean flavors.
607
00:26:01,166 --> 00:26:02,710
I can definitely taste the miso.
608
00:26:02,734 --> 00:26:04,710
I can definitely
taste the lobster.
609
00:26:04,734 --> 00:26:05,894
They were equally in balance.
610
00:26:06,133 --> 00:26:08,009
To me,
he fulfilled the challenge.
611
00:26:08,033 --> 00:26:10,843
But I felt that the lobster
was undercooked
612
00:26:10,867 --> 00:26:13,343
{\an8}in some respects and then,
overcooked in the broth.
613
00:26:13,367 --> 00:26:17,200
{\an8}I think Chef Kaede
made a mistake by plating
his dish so early.
614
00:26:17,266 --> 00:26:20,009
Could you imagine
if that broth stayed on
for another eight minutes?
615
00:26:20,033 --> 00:26:23,242
Then, it would've reduced,
it would've created that body
that we were looking for.
616
00:26:23,266 --> 00:26:26,226
And the lobster would've
stayed out of the broth
for an extra eight minutes,
617
00:26:26,266 --> 00:26:27,667
might not have been overcooked.
618
00:26:27,734 --> 00:26:30,543
It's the second challenge
that he's plated way
too early.
619
00:26:30,567 --> 00:26:33,743
{\an8}Let's take a look
at Chef Christopher
and his lobster yuzu dish.
620
00:26:33,767 --> 00:26:36,007
{\an8}I think Chef Christopher
really amplified
the yuzu flavor,
621
00:26:38,266 --> 00:26:40,443
maybe just a little bit
too much.
622
00:26:40,467 --> 00:26:43,443
To the point where
it overpowered the lobster.
623
00:26:43,467 --> 00:26:46,343
But I liked it.
His lobster was
cooked beautifully,
624
00:26:46,367 --> 00:26:47,643
I liked it a lot.
625
00:26:47,667 --> 00:26:49,843
Well judges,
two very talented chefs.
626
00:26:49,867 --> 00:26:51,300
But, have you decided
on a winner?
627
00:26:51,367 --> 00:26:52,400
- Yeah, we have.
- Yeah!
628
00:26:52,467 --> 00:26:53,627
Let's call the chefs back in.
629
00:26:59,567 --> 00:27:02,109
Chefs, in this Crossfire round,
630
00:27:02,133 --> 00:27:03,810
you were asked to cook
with lobster
631
00:27:03,834 --> 00:27:05,034
and either yuzu or white miso.
632
00:27:06,367 --> 00:27:10,200
The winner of this round
will walk away with
a Napoleon Portable Grill
633
00:27:10,266 --> 00:27:11,910
and move on to the final round
634
00:27:11,934 --> 00:27:14,266
to face off against one
of our Fire Masters' judges.
635
00:27:15,200 --> 00:27:16,743
Judges, please tell us
636
00:27:16,767 --> 00:27:18,910
who will be moving on
to the final round.
637
00:27:18,934 --> 00:27:21,400
The chef who'll be moving on
to the final round is...
638
00:27:24,266 --> 00:27:26,042
Chef Christopher.
639
00:27:26,066 --> 00:27:28,076
- Congratulations, man.
- Yeah, it was an honor, man.
640
00:27:28,100 --> 00:27:30,076
Congratulations,
Chef Christopher.
641
00:27:30,100 --> 00:27:32,009
You've won yourself
a portable grill
642
00:27:32,033 --> 00:27:34,076
and you're moving on
to the final round.
643
00:27:34,100 --> 00:27:35,242
- Thank you.
- [Dylan] Well done.
644
00:27:35,266 --> 00:27:37,643
What! Wasn't expecting to win.
645
00:27:37,667 --> 00:27:39,300
Definitely super excited.
646
00:27:39,367 --> 00:27:42,543
Chef Kaede, unfortunately,
you've been eliminated
from the competition
647
00:27:42,567 --> 00:27:44,543
and it's time to leave
the Fire Masters' arena.
648
00:27:44,567 --> 00:27:46,343
Understood. Thanks, guys.
649
00:27:46,367 --> 00:27:51,109
Unfortunately, I didn't win
that $10,000, but I had so
much fun here and I'm happy.
650
00:27:51,133 --> 00:27:52,166
I'm very happy.
651
00:27:54,133 --> 00:27:56,443
Chef Christopher,
in the first two rounds,
652
00:27:56,467 --> 00:27:58,400
you proved your skills
in the arena.
653
00:27:58,467 --> 00:28:01,400
But now, it's time
to fan the flames
of competition.
654
00:28:01,467 --> 00:28:02,976
In this final round,
655
00:28:03,000 --> 00:28:05,680
you'll be going head-to-head
against one of our
Fire Masters' judges.
656
00:28:08,200 --> 00:28:10,734
And the judge you'll be
facing off against is...
657
00:28:12,100 --> 00:28:13,934
Chef Andrea Nicholson.
658
00:28:15,100 --> 00:28:16,643
- Get 'em, kid.
- Yeah, get 'em.
659
00:28:16,667 --> 00:28:19,976
I'm actually very excited
to go head-to-head
with Chef Andrea
660
00:28:20,000 --> 00:28:22,142
because I feel like,
if you're gonna say
you're a chef,
661
00:28:22,166 --> 00:28:24,443
you should be able to put
your dish up against
anybody in the world.
662
00:28:24,467 --> 00:28:26,000
And that's what I'm ready to do.
663
00:28:26,033 --> 00:28:28,643
-Nice to meet you, chef.
Thank you. Same to you.
-Good luck! Have fun.
664
00:28:28,667 --> 00:28:30,743
Chef Christopher, Chef Andrea,
665
00:28:30,767 --> 00:28:33,500
you're about to face off
in the Feast of Fire.
666
00:28:36,467 --> 00:28:39,076
Chefs, in this final
Feast of Fire round,
667
00:28:39,100 --> 00:28:41,142
you must create
a family-style feast
668
00:28:41,166 --> 00:28:42,667
inspired by the theme,
669
00:28:46,266 --> 00:28:47,643
{\an8}Hog Wild.
670
00:28:47,667 --> 00:28:50,743
- Nice. Nice.
- Oh! [laughs] Yes!
671
00:28:50,767 --> 00:28:54,867
[Dylan] Give us a feast
that includes two flame-kissed
pork dishes.
672
00:28:54,934 --> 00:28:56,867
The stakes have never
been higher.
673
00:28:56,934 --> 00:29:00,242
So, you'll each have
a sous chef to help
you create your feast.
674
00:29:00,266 --> 00:29:02,142
This feast will be tasted blind
675
00:29:02,166 --> 00:29:04,343
which means,
we're not gonna be
here to watch you cook.
676
00:29:04,367 --> 00:29:06,847
However, when we do come
back, I'll be taking
Chef Andrea's seat
677
00:29:07,567 --> 00:29:09,200
at the judges' table.
678
00:29:09,266 --> 00:29:11,343
But chefs,
before you get started,
679
00:29:11,367 --> 00:29:13,066
I've got a hot twist for you.
680
00:29:13,467 --> 00:29:14,543
Oh, no!
681
00:29:14,567 --> 00:29:17,042
Over at the fire pit,
there are two stands.
682
00:29:17,066 --> 00:29:19,242
Choose a stand and spin
the arrow twice
683
00:29:19,266 --> 00:29:23,543
to reveal which two types
of pork you must use
in your feast.
684
00:29:23,567 --> 00:29:26,142
You've got 45 minutes
on the clock.
685
00:29:26,166 --> 00:29:28,100
And your time starts...
686
00:29:29,200 --> 00:29:31,300
{\an8}now.
687
00:29:31,367 --> 00:29:35,000
{\an8}-Oh, hot wild, man.
I'm excited about this barrel.
-Yeah, it's a good one.
688
00:29:35,834 --> 00:29:40,443
[Andrea] I spin the wheel
and the first item I reveal
is the crown pork roast.
689
00:29:40,467 --> 00:29:41,910
{\an8}Winner!
690
00:29:41,934 --> 00:29:45,042
I spin the wheel again
and I reveal
691
00:29:45,066 --> 00:29:48,200
one of my favorite
ingredients ever, pancetta.
692
00:29:48,266 --> 00:29:50,343
Okay, okay.
693
00:29:50,367 --> 00:29:53,076
When the arrow hits guanciale,
I'm like, "Yes!"
694
00:29:53,100 --> 00:29:56,400
But, I land on baby back ribs,
I'm like, "Oh, no!"
695
00:29:56,467 --> 00:29:59,343
How do you cook perfect
ribs in 45 minutes?
I don't know.
696
00:29:59,367 --> 00:30:00,734
{\an8}But, I'mma find out today.
697
00:30:02,033 --> 00:30:03,242
[Andrea] Let's go, let's go.
698
00:30:03,266 --> 00:30:05,066
I got this and pancetta.
Ready? Let's do this.
699
00:30:06,834 --> 00:30:09,400
[Christopher] I'll start
grabbing the spices,
the paprika.
700
00:30:09,467 --> 00:30:10,543
[Andrea] Maple syrup.
701
00:30:10,567 --> 00:30:12,242
In this Feast of Fire,
702
00:30:12,266 --> 00:30:16,200
{\an8}for my main, I'm making
flame-grilled pork chops with
a maple mustard gastrique.
703
00:30:16,266 --> 00:30:20,242
{\an8}For my first side, I'm making
a pancetta barley with
mushroom risotto.
704
00:30:20,266 --> 00:30:23,667
{\an8}For my second side,
a charred cauliflower
casserole.
705
00:30:23,734 --> 00:30:27,843
{\an8}And then, for my dessert,
I'm making a caramelized
pear and walnut crumble.
706
00:30:27,867 --> 00:30:32,142
The first thing we need to do
is put our cauliflower,
our leeks and our jalapenos
707
00:30:32,166 --> 00:30:33,400
right on the open fire.
708
00:30:33,467 --> 00:30:34,600
[excited giggling]
709
00:30:35,066 --> 00:30:36,309
Boom! All right.
710
00:30:36,333 --> 00:30:39,543
{\an8}For this feast,
my main is pit-roasted
baby back ribs.
711
00:30:39,567 --> 00:30:42,109
{\an8}My side is gonna be
grilled brussels
sprouts with guanciale.
712
00:30:42,133 --> 00:30:44,976
{\an8}My other side is
smoky mac 'n cheese
with friend onions.
713
00:30:45,000 --> 00:30:48,200
{\an8}For dessert,
crepes with brown butter,
bourbon peaches.
714
00:30:48,266 --> 00:30:49,776
I'mma clean these ribs.
715
00:30:49,800 --> 00:30:52,443
While I'm working on
that, my sous chef's
working on the mac 'n cheese.
716
00:30:52,467 --> 00:30:54,042
She's gonna boil the pasta,
shredding cheddar
717
00:30:54,066 --> 00:30:55,710
and start reducing some cream.
718
00:30:55,734 --> 00:30:57,867
Butchery, who loves it? I do.
719
00:30:57,934 --> 00:30:59,910
So, I'm actually taking
the meat off of the bone.
720
00:30:59,934 --> 00:31:02,443
I'm grilling that separately
with a glaze,
over charcoal heat
721
00:31:02,467 --> 00:31:04,109
and then, I'm actually
taking the ribs themselves,
722
00:31:04,133 --> 00:31:06,643
it's gonna go little bit
of sauce and I'mma
put 'em in a fire pit.
723
00:31:06,667 --> 00:31:09,543
What I'm trying to achieve
is having a nice, caramelized,
724
00:31:09,567 --> 00:31:13,042
beautiful flavored bone,
but not overcook the meat
in a short time.
725
00:31:13,066 --> 00:31:14,146
Come on, baby. Work for me.
726
00:31:15,500 --> 00:31:17,200
My friends,
let's talk about these chefs.
727
00:31:17,266 --> 00:31:20,042
Chef Christopher's certainly
proved his mettle
in the first two rounds.
728
00:31:20,066 --> 00:31:21,343
This kid's on fire right now.
729
00:31:21,367 --> 00:31:23,076
Yeah, he's got a couple
of wins under his belt.
730
00:31:23,100 --> 00:31:24,943
He's probably feeling
really good.
731
00:31:24,967 --> 00:31:26,843
[Dylan] But he's up against
Chef Andrea Nicholson,
732
00:31:26,867 --> 00:31:28,343
a classically trained chef,
733
00:31:28,367 --> 00:31:31,142
very experienced in
the Fire Masters' arena
and her restaurant,
734
00:31:31,166 --> 00:31:34,142
they serve tons of pork
items in various preparations.
735
00:31:34,166 --> 00:31:35,966
Chef Christopher's got
his hands full tonight.
736
00:31:36,033 --> 00:31:39,242
But if anybody can do it,
Chef Christopher is gonna
be a great contender.
737
00:31:39,266 --> 00:31:42,300
Yeah, I think it's gonna be
a really great battle.
738
00:31:42,367 --> 00:31:43,667
Chef, ready? Let's do this.
739
00:31:43,734 --> 00:31:46,400
We're making the base
for barley risotto.
740
00:31:46,467 --> 00:31:49,142
My sous chef is delegated
to take the pancetta,
741
00:31:49,166 --> 00:31:51,543
{\an8}dice it up and put it into
a heavy cast iron pot.
742
00:31:51,567 --> 00:31:53,343
{\an8}Oh, that pancetta smells good!
743
00:31:53,367 --> 00:31:55,200
{\an8}The theme is Hog Wild.
744
00:31:55,266 --> 00:31:58,743
And pigs eat barley,
so we're gonna channel
everything the pig eats.
745
00:31:58,767 --> 00:32:00,743
But, barley takes
a long time to cook.
746
00:32:00,767 --> 00:32:04,400
It's a very dense grain
and it needs to absorb
all that chicken stock
747
00:32:04,467 --> 00:32:05,787
and soften up
as fast as possible.
748
00:32:06,467 --> 00:32:08,976
Once it's fully thickened,
we're gonna add the mushrooms.
749
00:32:09,000 --> 00:32:10,600
- The mushrooms
are ready, okay?
- Got it.
750
00:32:11,834 --> 00:32:13,076
[Christopher] Sexy beast!
751
00:32:13,100 --> 00:32:14,710
We got 35 minutes.
752
00:32:14,734 --> 00:32:16,443
- [sous chef] The pasta's
coming off right now.
- [Christopher] Great.
753
00:32:16,467 --> 00:32:18,142
[Christopher] I'm gonna start
working on the guanciale
754
00:32:18,166 --> 00:32:19,710
{\an8}- 'cause that needs to be
broken down.
- Okay, perfect.
755
00:32:19,734 --> 00:32:21,643
{\an8}- [sous chef] Do you want me to
start with the brussels?
- Yes.
756
00:32:21,667 --> 00:32:24,242
{\an8}[Christopher] So,
cut up the guanciale
to nice, little squares
757
00:32:24,266 --> 00:32:25,776
and we put right into
the cast iron
758
00:32:25,800 --> 00:32:28,009
'cause my plan later
is to toss it with
the brussels sprouts.
759
00:32:28,033 --> 00:32:29,242
The ribs are looking beautiful.
760
00:32:29,266 --> 00:32:31,343
I slice them and then,
I'mma put up them in
the broth.
761
00:32:31,367 --> 00:32:33,009
It's gonna be the sauce
to the ribs.
762
00:32:33,033 --> 00:32:34,300
[kisses] Beauty!
763
00:32:34,367 --> 00:32:36,207
Oh, yeah.
Now, we're doing it.
Ribs are rolling!
764
00:32:36,367 --> 00:32:38,109
I'm gonna turn up the heat
on the guanciale
765
00:32:38,133 --> 00:32:40,093
and I'm starting the bourbon
sauce for the crepes.
766
00:32:40,667 --> 00:32:42,266
Come on, baby.
Work, work, work.
767
00:32:43,367 --> 00:32:44,543
[Andrea] I think
the cauliflower are good,
768
00:32:44,567 --> 00:32:45,710
we can probably get them
in the cream.
769
00:32:45,734 --> 00:32:47,767
I'm getting going on
a bechamel right now.
770
00:32:47,834 --> 00:32:51,543
I take my cauliflower off
the pit and my goal is to put
771
00:32:51,567 --> 00:32:53,400
a beautiful char
on the cauliflower,
772
00:32:53,467 --> 00:32:56,076
but only cook it halfway
and finish the cooking in that
773
00:32:56,100 --> 00:32:58,042
beautiful cream bechamel sauce.
774
00:32:58,066 --> 00:33:02,042
Then, it's time to butcher
this beautiful but huge
crown of pork.
775
00:33:02,066 --> 00:33:04,142
So, I cut them into
beautiful thick chops
776
00:33:04,166 --> 00:33:05,686
and then, I'm gonna make
a spice blend,
777
00:33:06,166 --> 00:33:08,976
sprinkle it on the pork chops
and these are gonna go on
the open fire pit.
778
00:33:09,000 --> 00:33:10,567
Whoo! Hot!
779
00:33:12,934 --> 00:33:14,943
The brussels sprouts
are definitely done.
780
00:33:14,967 --> 00:33:17,443
- Bourbon sauce
is looking good.
- [sous chef] Nice.
781
00:33:17,467 --> 00:33:19,076
This your crepe batter?
782
00:33:19,100 --> 00:33:20,810
[Christopher] These crepes
are gonna be the thing
that challenges us the most.
783
00:33:20,834 --> 00:33:23,843
Making crepes on a barbecue
grill is very risky
784
00:33:23,867 --> 00:33:25,667
because of the inconsistency
of heat.
785
00:33:25,734 --> 00:33:27,266
So, it is a major challenge.
786
00:33:28,567 --> 00:33:30,943
Whose idea was it to do crepes?
787
00:33:30,967 --> 00:33:34,242
What am I thinking?
I have not made crepes
in ten years.
788
00:33:34,266 --> 00:33:36,306
I look at my first crepe
and it's just amateur hour.
789
00:33:37,133 --> 00:33:39,976
It's not round,
it's floppy, it's ruined.
790
00:33:40,000 --> 00:33:42,100
These crepes are a nightmare.
791
00:33:47,934 --> 00:33:49,943
{\an8}[Christopher] These crepes
are a nightmare.
792
00:33:49,967 --> 00:33:51,843
{\an8}I can't tell you the last time
I cooked crepes.
793
00:33:51,867 --> 00:33:53,209
But I'm gonna make them work.
794
00:33:53,233 --> 00:33:54,810
{\an8}So, I need to start
over entirely.
795
00:33:54,834 --> 00:33:55,876
It doesn't matter
if they're perfect,
796
00:33:55,900 --> 00:33:57,710
it matters if we can fold
and make them look nice.
797
00:33:57,734 --> 00:33:58,967
I need to get it together.
798
00:34:00,567 --> 00:34:02,109
We got 20 minutes left.
799
00:34:02,133 --> 00:34:03,943
{\an8}Now, it's time to make
the dessert.
800
00:34:03,967 --> 00:34:05,610
Pears are on.
801
00:34:05,634 --> 00:34:08,810
I take my pears and I put
them into a really hot
cast iron frying pan
802
00:34:08,834 --> 00:34:10,443
with butter and maple syrup.
803
00:34:10,467 --> 00:34:12,600
Once they're at that
perfect consistency,
804
00:34:13,266 --> 00:34:14,543
deglaze with whiskey
805
00:34:14,567 --> 00:34:16,247
and then, making a walnut
streusel topping.
806
00:34:17,567 --> 00:34:19,976
I grab walnuts, oats,
807
00:34:20,000 --> 00:34:22,976
flour, butter and some
really aromatic spices
808
00:34:23,000 --> 00:34:24,500
and incorporate it all together.
809
00:34:24,567 --> 00:34:27,767
And now, it's time to put
my beautiful dessert
into the barbecue.
810
00:34:27,834 --> 00:34:30,133
Okay, let's do a check,
so, cauliflower,
811
00:34:30,667 --> 00:34:32,867
risotto, gastrique.
812
00:34:32,934 --> 00:34:35,443
I've got so much on the go
and then, I remember
813
00:34:35,467 --> 00:34:38,943
that the pork chops are on
this open flaming fire pit.
814
00:34:38,967 --> 00:34:40,643
I run over to the fire pit
815
00:34:40,667 --> 00:34:41,810
and they're perfect.
816
00:34:41,834 --> 00:34:43,376
I give them a little flip.
817
00:34:43,400 --> 00:34:45,800
I raise up the rack
because I need to
control the temperature.
818
00:34:47,066 --> 00:34:48,867
A couple more minutes
and they're coming off.
819
00:34:49,266 --> 00:34:50,266
Perfect, perfect.
820
00:34:52,033 --> 00:34:53,100
[Christopher] 15 minutes.
821
00:34:54,166 --> 00:34:55,543
Just pulling off some nice ribs.
822
00:34:55,567 --> 00:34:57,976
I will give that a couple
seconds to rest,
but when it's rested,
823
00:34:58,000 --> 00:34:59,643
Gonna add a little bit of sauce.
824
00:34:59,667 --> 00:35:00,843
Oh, yeah!
825
00:35:00,867 --> 00:35:02,600
Tossing in this sauce.
826
00:35:04,667 --> 00:35:07,843
[Andrea] Now, it's time
to take these beautiful
pork chops off the pit
827
00:35:07,867 --> 00:35:10,810
and also, crown-roasted
pork is a leaner cut
of meat.
828
00:35:10,834 --> 00:35:13,142
So, it's important for me
to add some butter
829
00:35:13,166 --> 00:35:15,000
while the pork chops
are resting.
830
00:35:15,233 --> 00:35:16,710
So that, that butter can
831
00:35:16,734 --> 00:35:20,242
get into all the cracks
and crevices and make it
extra juicy.
832
00:35:20,266 --> 00:35:21,867
We're in great shape.
833
00:35:21,934 --> 00:35:23,076
[Christopher] We need
to start plating.
834
00:35:23,100 --> 00:35:24,943
All right. Your plates
are laid out for you.
835
00:35:24,967 --> 00:35:26,910
Okay, I'm gonna plate
the ribs. Whoo!
836
00:35:26,934 --> 00:35:28,843
I mean, it's perfecto!
837
00:35:28,867 --> 00:35:30,976
- Is this the cast iron
for the mac 'n cheese, right?
- Yes, it is.
838
00:35:31,000 --> 00:35:32,533
Our mac 'n cheese is on it.
839
00:35:32,567 --> 00:35:35,767
Ooh, that's on it.
I'm not gonna lie to you,
that's some good mac 'n cheese
840
00:35:35,834 --> 00:35:37,409
- Let's start plating.
- Yes, chef.
841
00:35:37,433 --> 00:35:40,667
[Andrea] There's five minutes
left and plating now
is crucial.
842
00:35:40,734 --> 00:35:42,734
Okay, let's go.
843
00:35:44,367 --> 00:35:45,000
[Christopher] Whatever
you're doing,
844
00:35:45,233 --> 00:35:46,166
just fill those plates.
845
00:35:46,233 --> 00:35:47,343
I'm at the two-minute mark.
846
00:35:47,367 --> 00:35:49,242
I am still fighting
with these crepes.
847
00:35:49,266 --> 00:35:52,226
Put 'em flat, we'll put
the bourbon sauce in there
and we'll fold them over.
848
00:35:52,734 --> 00:35:54,343
We got one minute
and 30 seconds.
849
00:35:54,367 --> 00:35:55,910
- [Christopher] Let's use every
second we got.
- All right.
850
00:35:55,934 --> 00:35:59,443
Start folding, start folding.
Keep going, keep going.
Keep going.
851
00:35:59,467 --> 00:36:01,500
One minute, guys.
There's one minute left.
852
00:36:02,467 --> 00:36:03,867
[Christopher] Let's get 'em
a taste.
853
00:36:05,166 --> 00:36:06,867
[Andrea] Nice, looks delicious.
854
00:36:10,567 --> 00:36:12,343
[Andrea and Christopher]
Ten, nine...
855
00:36:12,367 --> 00:36:14,343
- [Christopher] ...eight.
- [both] Seven.
856
00:36:14,367 --> 00:36:17,047
-[Andrea] Six.
-[Christopher and Andrea]
Five, four, three, two, one.
857
00:36:20,000 --> 00:36:21,242
Nailed it.
858
00:36:21,266 --> 00:36:22,667
- Boom, boom.
- Boom!
859
00:36:22,734 --> 00:36:24,509
Great job.
860
00:36:24,533 --> 00:36:27,500
[Christopher] I put my best
out there and I'm hoping
the judges understand
861
00:36:27,567 --> 00:36:29,543
the versatility in how
I treated those ribs
862
00:36:29,567 --> 00:36:31,734
and how many levels
of smoke I used.
863
00:36:33,367 --> 00:36:35,242
I'm really happy with my feast.
864
00:36:35,266 --> 00:36:37,543
This looks exactly
the way I want it to.
865
00:36:37,567 --> 00:36:39,543
Rustic, farm-to-table
866
00:36:39,567 --> 00:36:41,667
and stick
to your ribs delicious.
867
00:36:43,667 --> 00:36:46,347
My friends, it's Feast of Fire
time and tonight,
it's all about pork.
868
00:36:47,467 --> 00:36:51,042
{\an8}This first chef has prepared
for us pit-roasted
baby back ribs,
869
00:36:51,066 --> 00:36:53,443
grilled brussels sprouts
with guanciale,
870
00:36:53,467 --> 00:36:55,843
smoky mac 'n cheese
with fried onions
871
00:36:55,867 --> 00:36:58,843
and crepes with brown butter,
bourbon and peaches.
872
00:36:58,867 --> 00:37:01,843
This chef had to cook
with baby back ribs
and guanciale.
873
00:37:01,867 --> 00:37:03,943
- [Roger] That smells good.
- [Dylan] Let's dig in.
874
00:37:03,967 --> 00:37:05,409
[Ray] Time to get messy.
875
00:37:05,433 --> 00:37:07,810
[Dylan] I really like
the glaze on these
baby back ribs.
876
00:37:07,834 --> 00:37:11,500
They're sticky, sweet, smoky
and I think considering
the time frame,
877
00:37:11,567 --> 00:37:13,500
{\an8}these ribs are cooked
pretty well.
878
00:37:13,567 --> 00:37:15,647
{\an8}Yeah, I agree
and I'm surprised
that they got the ribs
879
00:37:16,367 --> 00:37:17,976
this close to tenderness.
880
00:37:18,000 --> 00:37:19,710
What are your thoughts
on the brussels sprout dish?
881
00:37:19,734 --> 00:37:22,109
I thought the brussel
sprouts were executed well.
882
00:37:22,133 --> 00:37:23,710
They've softened a little bit.
883
00:37:23,734 --> 00:37:25,500
{\an8}They got some char on
the outside.
884
00:37:25,567 --> 00:37:28,042
{\an8}However, I don't get
the flavor of guanciale
at all.
885
00:37:28,066 --> 00:37:29,543
I had a nice piece of guanciale
886
00:37:29,567 --> 00:37:31,543
and I was able to eat it with
a half of brussel sprout
887
00:37:31,567 --> 00:37:32,976
and it really was a nice flavor.
888
00:37:33,000 --> 00:37:34,643
But, it's pretty tricky.
You gotta find one
889
00:37:34,667 --> 00:37:35,743
and make sure you're getting it.
890
00:37:35,767 --> 00:37:37,543
And if you didn't tell me
there was guanciale,
891
00:37:37,567 --> 00:37:39,343
there is no way
I would've known.
892
00:37:39,367 --> 00:37:40,910
I do like the mac 'n cheese.
893
00:37:40,934 --> 00:37:43,443
{\an8}There's a tiny bit
of spice in there.
The texture's great.
894
00:37:43,467 --> 00:37:45,467
{\an8}I think the chef called
it, "Smoked mac 'n cheese",
895
00:37:46,367 --> 00:37:48,543
but there really wasn't any
great smoke flavor to it.
896
00:37:48,567 --> 00:37:50,976
I would've put a little
bit of guanciale in there
as well.
897
00:37:51,000 --> 00:37:52,943
It certainly
would've paired well.
898
00:37:52,967 --> 00:37:55,109
{\an8}Our first chef's dessert is here
899
00:37:55,133 --> 00:37:58,300
{\an8}and they've prepared
crepes with brown butter,
bourbon and peaches.
900
00:37:58,367 --> 00:38:01,166
This looks like a crepe
that's been very well cooked.
901
00:38:01,233 --> 00:38:03,543
It's not burnt or overdone
anywhere.
902
00:38:03,567 --> 00:38:04,976
[Ray] The peach is not
cooked to death,
903
00:38:05,000 --> 00:38:07,142
there's some texture to it.
I like that.
904
00:38:07,166 --> 00:38:09,843
[Roger] My only concern
with this dessert is,
905
00:38:09,867 --> 00:38:13,443
did they use the Fire Master
arena in a way that
it's discernible?
906
00:38:13,467 --> 00:38:14,867
I don't see it
and I don't taste it.
907
00:38:14,934 --> 00:38:16,294
But, it's certainly
a nice dessert.
908
00:38:16,467 --> 00:38:18,343
I'm ready for round two,
I don't know about you.
909
00:38:18,367 --> 00:38:19,834
- I'm ready.
- Yeah.
910
00:38:21,400 --> 00:38:23,910
Our second Hog Wild feast
has landed
911
00:38:23,934 --> 00:38:28,643
{\an8}and this chef has prepared for
us flame-grilled pork chops
with maple mustard gastrique,
912
00:38:28,667 --> 00:38:31,166
pancetta barley
and mushroom risotto,
913
00:38:31,233 --> 00:38:33,009
charred cauliflower casserole
914
00:38:33,033 --> 00:38:36,242
and we'll wrap it all up
with caramelized pear
and walnut crumble.
915
00:38:36,266 --> 00:38:39,109
This chef had to cook
with crown roast and pancetta.
916
00:38:39,133 --> 00:38:41,343
- [Ray] Sure smells good.
- [Roger] Smells great.
917
00:38:41,367 --> 00:38:45,000
- Mmm! Man, that pork is tasty!
- Very nice.
918
00:38:45,467 --> 00:38:47,934
Beautifully cooked, too.
Just a little pink.
919
00:38:49,600 --> 00:38:52,543
{\an8}I really like the flavor
of this barley risotto.
920
00:38:52,567 --> 00:38:54,076
{\an8}[Roger] We taste the smoke.
921
00:38:54,100 --> 00:38:55,543
{\an8}[Ray] Wow, yeah.
I wasn't expecting that.
922
00:38:55,567 --> 00:38:58,543
Barley can be a little
flat if you don't season
it up.
923
00:38:58,567 --> 00:38:59,943
I can't believe
I'm about to say this,
924
00:38:59,967 --> 00:39:03,142
but I think the chef
overused the pancetta.
925
00:39:03,166 --> 00:39:06,643
It's rare that we find
something too salty,
but this is close.
926
00:39:06,667 --> 00:39:08,867
But, it's tasty. [laughs]
927
00:39:08,934 --> 00:39:12,242
{\an8}One thing that chef
certainly did was utilize
the Fire Masters' arena
928
00:39:12,266 --> 00:39:14,242
{\an8}and this charred
cauliflower casserole,
929
00:39:14,266 --> 00:39:17,146
{\an8}I think was a really smart
interpretation of
a mac 'n cheese type of dish.
930
00:39:18,834 --> 00:39:21,209
But you still get a nice bite
when you get a chunk
of cauliflower
931
00:39:21,233 --> 00:39:22,943
which is really nice.
932
00:39:22,967 --> 00:39:26,209
Yeah, the only thing that
I wish this chef did was add
something into that casserole
933
00:39:26,233 --> 00:39:28,209
to kind of give it
a little more life.
934
00:39:28,233 --> 00:39:30,242
Some spinach, some herbs,
maybe some bacon
935
00:39:30,266 --> 00:39:32,943
would've really elevated
that dish from good to great.
936
00:39:32,967 --> 00:39:34,076
[Ray] Yeah.
937
00:39:34,100 --> 00:39:36,810
{\an8}Our second dessert is here
and it looks great.
938
00:39:36,834 --> 00:39:39,443
{\an8}- Man, that's
a buttery crumble.
- Mmm-hmm.
939
00:39:39,467 --> 00:39:41,643
[Dylan] I don't know about
you guys, but I really like
this dessert.
940
00:39:41,667 --> 00:39:43,976
[Roger] I love it. The pears
are cooked perfectly.
941
00:39:44,000 --> 00:39:45,400
[Dylan] They're soft,
but not mushy.
942
00:39:45,567 --> 00:39:46,910
And let's talk
about the crumble.
943
00:39:46,934 --> 00:39:49,009
{\an8}It kinda disintegrates
in your mouth like it should.
944
00:39:49,033 --> 00:39:50,843
{\an8}The texture of this dessert
is perfect.
945
00:39:50,867 --> 00:39:52,242
The only thing I noticed is that
946
00:39:52,266 --> 00:39:54,743
the Fire Masters' arena
isn't immediately present.
947
00:39:54,767 --> 00:39:56,810
The chef could've grilled
the pears
948
00:39:56,834 --> 00:39:58,300
or smoked them lightly,
949
00:39:58,367 --> 00:40:01,009
even smoked the oats
before they turned it into
a crumble.
950
00:40:01,033 --> 00:40:03,500
Little things like that
really amp the flavor
951
00:40:03,567 --> 00:40:05,400
and would make this
a Fire Masters' dessert,
952
00:40:05,467 --> 00:40:07,142
not just a good dessert.
953
00:40:07,166 --> 00:40:11,209
Well, we've had two incredible
pork feasts from two fantastic
chefs this evening.
954
00:40:11,233 --> 00:40:12,400
This is gonna be a tight one.
955
00:40:12,467 --> 00:40:13,467
- Absolutely.
- Yeah.
956
00:40:15,767 --> 00:40:18,009
Let's look at these feasts
plate-to-plate.
957
00:40:18,033 --> 00:40:20,743
{\an8}The first chef with
the pit-roasted baby back ribs
958
00:40:20,767 --> 00:40:22,867
{\an8}and the second chef
with the grilled pork chops.
959
00:40:22,934 --> 00:40:26,209
{\an8}Well, I really liked the ribs
and I thought that was
an interesting sauce
960
00:40:26,233 --> 00:40:28,343
cooked as well as we
could have hoped for.
961
00:40:28,367 --> 00:40:30,009
[Roger] The flavors
were really good.
962
00:40:30,033 --> 00:40:32,543
But, nothing jumped out
at me that felt,
963
00:40:32,567 --> 00:40:35,600
wow, really inspired,
really unique, different.
964
00:40:35,667 --> 00:40:38,443
The pork chops were better.
They were cooked beautifully.
965
00:40:38,467 --> 00:40:40,943
[Dylan] Yeah, I'm a big fan
of that pork chop.
966
00:40:40,967 --> 00:40:42,543
Let's take a look at the sides.
967
00:40:42,567 --> 00:40:45,000
{\an8}The first chef with
the roasted brussel
sprouts and guanciale.
968
00:40:45,033 --> 00:40:47,810
{\an8}The second chef
with the barley risotto
and pancetta.
969
00:40:47,834 --> 00:40:49,343
{\an8}I think the brussel sprouts were
970
00:40:49,367 --> 00:40:51,710
really about as good as
you could possibly do.
971
00:40:51,734 --> 00:40:53,400
I thought that was a nice dish.
972
00:40:53,467 --> 00:40:55,443
But, the guanciale was
definitely missing for me.
973
00:40:55,467 --> 00:40:57,300
It certainly didn't highlight
that ingredient.
974
00:40:57,367 --> 00:40:58,810
The second chef
on the other hand,
975
00:40:58,834 --> 00:41:00,600
may have overused
their ingredient,
976
00:41:00,667 --> 00:41:02,543
that pancetta
in that barley risotto.
977
00:41:02,567 --> 00:41:04,600
A little bit over the top
with the salt,
978
00:41:04,667 --> 00:41:07,142
but not enough to make
me not wanna go back
and eat it.
979
00:41:07,166 --> 00:41:08,910
{\an8}- [laughs]
- [Dylan] Let's compare
the first chef's
980
00:41:08,934 --> 00:41:12,042
{\an8}smoky mac 'n cheese
to the second chef's
cauliflower casserole.
981
00:41:12,066 --> 00:41:14,076
{\an8}The macaroni 'n cheese,
that was great.
982
00:41:14,100 --> 00:41:16,540
But, the cauliflower dish
had a nice cheesy hit
here and there.
983
00:41:17,467 --> 00:41:19,643
The cauliflower
was done beautifully.
984
00:41:19,667 --> 00:41:22,743
I liked that they did
something a little bit
unique, right?
985
00:41:22,767 --> 00:41:25,209
I thought it really had
a lot more going on.
986
00:41:25,233 --> 00:41:26,776
Let's take a look
at the desserts.
987
00:41:26,800 --> 00:41:29,543
{\an8}First chef with the crepes
with brown butter,
bourbon and peaches.
988
00:41:29,567 --> 00:41:32,443
{\an8}And the second chef
with the caramelized
pear and walnut crumble.
989
00:41:32,467 --> 00:41:33,867
The crepe was really good.
990
00:41:33,934 --> 00:41:35,109
I liked that they cooked crepes
991
00:41:35,133 --> 00:41:36,810
in the Fire Masters' arena.
992
00:41:36,834 --> 00:41:38,810
The peaches
were cooked perfectly.
993
00:41:38,834 --> 00:41:40,209
I liked that dish a lot.
994
00:41:40,233 --> 00:41:42,600
The pear crumble
was really good.
995
00:41:42,667 --> 00:41:45,000
Certainly easier to execute
than the crepe.
996
00:41:45,467 --> 00:41:47,400
Yeah, I agree, 100 percent.
997
00:41:47,467 --> 00:41:51,976
Well, we've had two delicious
and succulent Hog Wild feasts
from these chefs this evening.
998
00:41:52,000 --> 00:41:53,767
This was a difficult one
to call.
999
00:41:53,834 --> 00:41:55,009
But I think we made
our decision.
1000
00:41:55,033 --> 00:41:56,367
- Yes.
- Absolutely.
1001
00:42:02,500 --> 00:42:04,242
[Andrea] As
a Fire Masters' judge,
1002
00:42:04,266 --> 00:42:05,943
the stakes are really high
1003
00:42:05,967 --> 00:42:10,667
and while I am very
confident that this feast
is a winning feast,
1004
00:42:10,734 --> 00:42:13,343
you never know what
Chef Christopher
might've put up.
1005
00:42:13,367 --> 00:42:15,743
[Christopher] Well, I feel,
like, I rocked those ribs.
1006
00:42:15,767 --> 00:42:17,843
I think they played
well with the theme.
1007
00:42:17,867 --> 00:42:20,600
But, I am wondering,
Chef Andrea,
she's a Fire Master.
1008
00:42:20,667 --> 00:42:23,543
What's her dishes
taste like? [laughs]
1009
00:42:23,567 --> 00:42:27,209
Chefs, both of your Hog Wild
feasts were inviting
1010
00:42:27,233 --> 00:42:29,000
and full of rich,
delicious flavors.
1011
00:42:29,667 --> 00:42:33,076
In the first feast,
we loved the pit-roasted
baby back ribs.
1012
00:42:33,100 --> 00:42:36,166
The sauce was a perfect
balance of sweet and sticky.
1013
00:42:36,233 --> 00:42:38,142
However, we wished the guanciale
1014
00:42:38,166 --> 00:42:40,100
was more prominent
in the brussel sprouts.
1015
00:42:41,567 --> 00:42:43,142
In the second feast,
1016
00:42:43,166 --> 00:42:45,743
we thought the flavor
on the grilled pork chops
was incredible.
1017
00:42:45,767 --> 00:42:48,543
However, we felt the pancetta
and barley risotto
1018
00:42:48,567 --> 00:42:50,667
was right on the cusp
of being over-seasoned.
1019
00:42:52,233 --> 00:42:57,042
Chefs, both of your Hog Wild
feasts were a magnificent
celebrations of pork.
1020
00:42:57,066 --> 00:42:59,000
But there can only be
one winner.
1021
00:42:59,467 --> 00:43:01,467
Tonight's winning feast is...
1022
00:43:04,400 --> 00:43:07,767
the second feast with
the grilled pork chops
and pancetta barley risotto.
1023
00:43:07,834 --> 00:43:09,242
[all clapping]
1024
00:43:09,266 --> 00:43:11,309
- Congratulations, chef.
- You should be very proud
of what you did.
1025
00:43:11,333 --> 00:43:14,109
-Appreciate it chef.
Thank you.
-You really hustled all day.
1026
00:43:14,133 --> 00:43:18,109
Chef Christopher,
you are so charismatic
and such an amazing chef.
1027
00:43:18,133 --> 00:43:21,076
You really brought
your A-game to
the Fire Masters' arena today.
1028
00:43:21,100 --> 00:43:22,976
Congratulations,
Chef Christopher.
1029
00:43:23,000 --> 00:43:24,843
It was a pleasure
to taste your food
1030
00:43:24,867 --> 00:43:26,543
{\an8}and it was an honor
having you cook with us.
1031
00:43:26,567 --> 00:43:27,743
{\an8}- [all clapping]
- Thank you, appreciate it.
1032
00:43:27,767 --> 00:43:29,443
{\an8}I'm extremely proud of myself.
I really am.
1033
00:43:29,467 --> 00:43:31,443
{\an8}I think that I put out
great food
1034
00:43:31,467 --> 00:43:32,743
{\an8}and I think the technique
was there.
1035
00:43:32,767 --> 00:43:35,266
{\an8}-Nice job today, man.
Congratulations.
-Thank you.
1036
00:43:35,333 --> 00:43:38,543
{\an8}I am leaving the arena
just as I stepped into it
1037
00:43:38,567 --> 00:43:42,343
{\an8}with the same confidence
and my dream of getting
my dad a car.
1038
00:43:42,367 --> 00:43:45,100
{\an8}- It's gonna happen.
- [all clapping]