1 00:00:02,003 --> 00:00:03,802 Welcome to Fire Masters. 2 00:00:05,840 --> 00:00:09,408 Where three chefs will take on three blazing culinary challenges. 3 00:00:09,410 --> 00:00:11,243 -Whoo. -[woman] It's hot. 4 00:00:11,345 --> 00:00:13,045 Two will be eliminated 5 00:00:13,114 --> 00:00:16,048 and the last chef standing will go head to head agains 6 00:00:16,150 --> 00:00:17,816 one of our Fire Masters judg 7 00:00:17,818 --> 00:00:20,853 battling for the chance to win $10,000. 8 00:00:20,954 --> 00:00:22,554 Oh, Lord, this is not gonna happen. 9 00:00:22,656 --> 00:00:24,256 He needs to keep his wits about him 10 00:00:24,291 --> 00:00:27,259 And to earn their place as a Fire Masters champion. 11 00:00:27,361 --> 00:00:28,827 Texturally, it's kind of a mess. 12 00:00:28,829 --> 00:00:31,230 I feel like we're missing a couple components. 13 00:00:31,232 --> 00:00:32,297 -Speed. -[Jenni] Let's go. 14 00:00:32,299 --> 00:00:33,499 Skill. 15 00:00:33,501 --> 00:00:35,300 -Whoo. -Scorching competition. 16 00:00:35,302 --> 00:00:36,235 [woman] Charred. 17 00:00:37,638 --> 00:00:39,805 This is Fire Masters. 18 00:00:43,110 --> 00:00:46,045 Three chefs are fired up and ready to battle 19 00:00:46,047 --> 00:00:48,313 for the title of today's Fire Masters champion. 20 00:00:48,315 --> 00:00:49,715 Let's meet them. 21 00:00:49,717 --> 00:00:52,184 First up, Andrew Plaza from Calgary, Alberta. 22 00:00:52,186 --> 00:00:53,585 [Andrew] I'm a self-taught pitmaster. 23 00:00:53,587 --> 00:00:56,188 I've been cooking over open fire for well over 10 years. 24 00:00:56,190 --> 00:00:59,725 My love of cooking over charcoal started on a trip to Montana. 25 00:00:59,727 --> 00:01:02,528 It sparked a passion deep inside that I didn't kn was there 26 00:01:02,530 --> 00:01:04,797 and I just have continued ever since. 27 00:01:04,799 --> 00:01:07,299 I'm the next Fire Masters champion because I have 28 00:01:07,301 --> 00:01:10,035 the knowledge the skills and the drive to win. 29 00:01:10,104 --> 00:01:13,739 -Hi, chefs. -Next, Amanda Chigumira from Toronto, Ontario. 30 00:01:13,808 --> 00:01:16,942 I am the chef and owner of FitChef Toronto. 31 00:01:16,944 --> 00:01:19,812 When you cook with meat, you have to do it with respect. 32 00:01:19,814 --> 00:01:22,648 The protein on a dish is the most important. 33 00:01:22,749 --> 00:01:25,751 I'm very competitive internally. 34 00:01:25,819 --> 00:01:28,821 On the outside, I'm very cal but on the inside, 35 00:01:28,823 --> 00:01:29,888 I'm going to get you. 36 00:01:29,890 --> 00:01:32,057 Chefs, it's a pleasure to be here. 37 00:01:32,059 --> 00:01:35,961 And last, James Boatright Sr. from St. Louis, Missouri. 38 00:01:35,963 --> 00:01:40,833 I'm the operator and owner of Big J Soul's BBQ and More, LLC. 39 00:01:40,901 --> 00:01:42,935 I've been around open fire cooking 40 00:01:43,036 --> 00:01:45,304 since I was knee high to a grasshopper. 41 00:01:45,306 --> 00:01:47,706 I'm a very competitive perso when it comes to cooking, 42 00:01:47,708 --> 00:01:50,209 but I'm not one of those types that's going to try to chop your head off 43 00:01:50,211 --> 00:01:51,643 in order to win. 44 00:01:51,712 --> 00:01:54,046 When I cook, I want to touch people's soul, 45 00:01:54,115 --> 00:01:55,514 not just their taste buds. 46 00:01:55,516 --> 00:01:58,050 Hey, chefs, how y'all doing today? Thanks for having me. 47 00:01:59,353 --> 00:02:01,820 Chefs, welcome to Fire Masters. 48 00:02:01,822 --> 00:02:03,722 Here's how it's all going down. 49 00:02:03,724 --> 00:02:05,724 There'll be three rounds of competition. 50 00:02:05,726 --> 00:02:08,026 In the first two rounds, you'll be competing against 51 00:02:08,028 --> 00:02:09,061 one another. 52 00:02:09,063 --> 00:02:11,130 And at the end of each of these rounds, 53 00:02:11,132 --> 00:02:12,798 one of you will be going home. 54 00:02:12,800 --> 00:02:15,400 In the third and final round, the last chef standing 55 00:02:15,402 --> 00:02:18,504 will go head to head against one of our Fire Masters judges. 56 00:02:18,506 --> 00:02:21,907 For the chance to win $10,000 57 00:02:21,909 --> 00:02:24,710 and the title of today's Fire Masters champion. 58 00:02:24,712 --> 00:02:27,446 Speaking of judges, here's who you'll need to impress. 59 00:02:29,550 --> 00:02:32,317 Chef Kevin Bludso is an award winning pitmaste 60 00:02:32,319 --> 00:02:33,819 and cookbook author, 61 00:02:33,821 --> 00:02:36,522 and is the owner of the popular Bludso's Barbecu 62 00:02:36,524 --> 00:02:38,056 with locations worldwide. 63 00:02:38,158 --> 00:02:39,291 What's up, chefs? 64 00:02:39,293 --> 00:02:41,226 -How you doing? -How you doing, chef? 65 00:02:41,228 --> 00:02:45,731 Ray Lampe aka Dr. Barbecue has published nine cookbook 66 00:02:45,733 --> 00:02:48,200 and is a member of the Barbecue Hall of Fame 67 00:02:48,202 --> 00:02:50,402 Welcome, chefs. We're glad to have you here. 68 00:02:50,404 --> 00:02:52,004 -Thank you, chef. -Thank you. 69 00:02:53,307 --> 00:02:56,341 Chef Jenni Lessard is an award winning Metis ch 70 00:02:56,443 --> 00:02:57,843 and recipe developer. 71 00:02:57,912 --> 00:03:00,212 She's the indigenous culinar consultant 72 00:03:00,214 --> 00:03:02,014 at Wanuskewin Heritage Park 73 00:03:02,016 --> 00:03:04,950 I'm excited to taste the food you'll be cooking up in the arena. 74 00:03:05,019 --> 00:03:06,118 Thank you, chef. 75 00:03:06,120 --> 00:03:08,420 Chefs, I hope you brought your A game because 76 00:03:08,422 --> 00:03:10,722 it's time for your first trial by fire. 77 00:03:13,727 --> 00:03:17,563 In this first wildfire round, you'll create a signature dish 78 00:03:17,664 --> 00:03:19,698 that reveals who you are on a plate. 79 00:03:19,700 --> 00:03:22,134 You will each have your own top of the line grill station 80 00:03:22,203 --> 00:03:25,137 and use of our Fire Masters firepit. 81 00:03:25,239 --> 00:03:28,874 As well as access to our fully stocked pantry 82 00:03:28,942 --> 00:03:32,110 Your dish will be judged on presentation, creativity, 83 00:03:32,112 --> 00:03:33,812 and, of course, taste. 84 00:03:34,415 --> 00:03:35,714 Chefs, are you ready? 85 00:03:35,716 --> 00:03:37,082 -Let's go. -Let's do it. 86 00:03:37,150 --> 00:03:39,251 You've got 30 minutes on the clock 87 00:03:40,054 --> 00:03:41,853 and your time starts... 88 00:03:45,025 --> 00:03:46,758 -Now. -Let's go, chefs. 89 00:03:46,860 --> 00:03:48,026 Chefs, let's get it. 90 00:03:48,028 --> 00:03:50,128 Time starts. I want to get everything I know 91 00:03:50,130 --> 00:03:51,230 I'm gonna need for this dis 92 00:03:51,232 --> 00:03:53,265 and then get on out here it. 93 00:03:53,300 --> 00:03:56,001 For my signature dish, I'm making seared rack of la 94 00:03:56,003 --> 00:03:58,937 lollipops with a mustard lamb sauce 95 00:03:58,939 --> 00:04:02,307 along with carrots and a brown butter sauce. 96 00:04:02,309 --> 00:04:03,574 Mmm. 97 00:04:03,576 --> 00:04:06,712 If I can pull this dish off, it's gonna sing a love song 98 00:04:06,714 --> 00:04:08,313 to they taste buds. 99 00:04:08,315 --> 00:04:09,414 Something like this. 100 00:04:09,416 --> 00:04:12,517 ♪ I know that you love it ♪ 101 00:04:12,519 --> 00:04:17,656 ♪ I know that you want more ♪ 102 00:04:20,761 --> 00:04:22,828 [Andrew] I'm making smokey stuffed pork chops 103 00:04:22,830 --> 00:04:24,630 with a green bean salad. 104 00:04:24,632 --> 00:04:26,465 First thing I have to do is cut it 105 00:04:26,533 --> 00:04:28,200 and dice that bacon really fine. 106 00:04:28,202 --> 00:04:30,902 Throw it into cast iron pan and drop that grill grate. 107 00:04:30,904 --> 00:04:32,370 Right on to the fire. 108 00:04:32,406 --> 00:04:34,740 This chopped up bacon is going to go into part of the stuffing 109 00:04:34,808 --> 00:04:36,808 with cream cheese and gouda. 110 00:04:36,810 --> 00:04:40,512 Grilling and barbecuing is my artistic outlet. 111 00:04:40,514 --> 00:04:44,016 I can't paint, can't draw, but I can create a magic 112 00:04:44,018 --> 00:04:46,151 with a pork shoulder or a rack of ribs. 113 00:04:48,122 --> 00:04:50,956 It's a beautiful day, the sun is shining 114 00:04:51,058 --> 00:04:53,425 and I'm ready to win $10,000. 115 00:04:53,427 --> 00:04:55,727 First step, get the protein going. 116 00:04:55,729 --> 00:04:58,764 My signature dish is a fiery flank steak sala 117 00:04:58,832 --> 00:05:00,699 with charred kale pesto. 118 00:05:00,701 --> 00:05:02,034 This is me on a plate. 119 00:05:02,135 --> 00:05:05,404 It's expressive, it's colorful, it's beautiful. 120 00:05:05,406 --> 00:05:08,607 I get some salt and pepper, a little cumin. 121 00:05:08,609 --> 00:05:11,643 This dish is really about the cook on the flank steak 122 00:05:11,745 --> 00:05:13,345 Right on the pit. 123 00:05:13,414 --> 00:05:15,814 Judges, the wild fire round is well underway 124 00:05:15,816 --> 00:05:18,016 and the chefs down there on the Fire Masters arena floor 125 00:05:18,018 --> 00:05:19,651 are just tearing it up. 126 00:05:19,753 --> 00:05:22,120 What's the key to cooking the perfect flank steak? 127 00:05:22,122 --> 00:05:24,723 -There's virtually no fat on a flank steak. -No. 128 00:05:24,725 --> 00:05:26,958 So, if you overcook it, it's going to be dry. 129 00:05:30,664 --> 00:05:33,498 Time is ticking and I know just want to taste some smoke 130 00:05:33,500 --> 00:05:35,000 and some fire in there. 131 00:05:35,002 --> 00:05:38,603 This pantry, it got a beautiful variety of woodchips. 132 00:05:38,605 --> 00:05:40,439 Now, I'm going to take those wood chips 133 00:05:40,507 --> 00:05:42,207 and put them over those live coals. 134 00:05:42,209 --> 00:05:45,911 Let it get a nice smoke going, so I can get those lollipops on. 135 00:05:45,913 --> 00:05:49,314 I'm 10 minutes in, but then it... [snaps fingers] Ping. 136 00:05:49,316 --> 00:05:51,450 Carrots, gotta get these carrots going. 137 00:05:54,655 --> 00:05:56,254 [Andrew] Start working on my pork sirloin, 138 00:05:56,356 --> 00:05:58,023 I'm butchering it into one inch pieces 139 00:05:58,025 --> 00:06:00,826 and then opening it up, so I can put my stuffing. 140 00:06:00,828 --> 00:06:03,929 I picked pork sirloin becaus it's a flavorful piece of me 141 00:06:03,931 --> 00:06:06,465 with fat around it and becau it's gonna cook within 142 00:06:06,500 --> 00:06:07,933 that 30 minute time range. 143 00:06:10,404 --> 00:06:12,838 When you stuff the pork cho with this mix of 144 00:06:12,906 --> 00:06:14,306 wonderful cheeses and bacon, 145 00:06:14,308 --> 00:06:16,608 it's going to release some of the extra fat in the baco 146 00:06:16,610 --> 00:06:18,510 and it's going to allow that cheese to really 147 00:06:18,512 --> 00:06:19,511 kind of become a sauce. 148 00:06:19,513 --> 00:06:21,813 Stuffed pork chop is a really cool idea, 149 00:06:21,815 --> 00:06:25,050 but I always worry about it because now you've got to get 150 00:06:25,052 --> 00:06:26,418 two things cooked perfectly. 151 00:06:26,420 --> 00:06:28,387 Filling, whatever that may be. 152 00:06:28,389 --> 00:06:30,756 And a lot of times, you end over cooking the pork chop 153 00:06:30,824 --> 00:06:33,058 to get that filling just right. 154 00:06:33,126 --> 00:06:34,960 I'm adding black cherry wood chips to the grill 155 00:06:34,962 --> 00:06:37,963 because pork and cherries are perfect. 156 00:06:38,031 --> 00:06:41,199 Pork is mild, cherry is a bit tart and a bit sweet. 157 00:06:41,201 --> 00:06:45,070 Adding it together enhances the flavor profile of the pork itself. 158 00:06:45,072 --> 00:06:47,205 I gotta get going on my green beans, 159 00:06:47,207 --> 00:06:48,840 so I throw 'em in a hot cast iron pan, 160 00:06:48,942 --> 00:06:51,109 add a little bit of water to 'em to get them steamed. 161 00:06:52,513 --> 00:06:55,113 I have to make the pesto. I'm gonna use the charred kale, 162 00:06:55,115 --> 00:06:58,049 some basil and some toasted roasted almonds. 163 00:06:58,051 --> 00:07:00,719 I take my kale, I get them oiled up. 164 00:07:00,721 --> 00:07:04,456 Salt and pepper and on the grill to get a nice char. 165 00:07:04,558 --> 00:07:07,225 Chef Amanda, you know, usually salad isn't the first thing 166 00:07:07,227 --> 00:07:09,060 we think about in the Fire Masters arena. 167 00:07:09,062 --> 00:07:11,830 So, how are you going to put a twist on this to really wow the judges? 168 00:07:11,832 --> 00:07:14,533 Just have to be in the charred pesto. 169 00:07:14,601 --> 00:07:17,035 Healthy food is delicious, it can be flavorful, 170 00:07:17,104 --> 00:07:18,503 you don't have to eat grass. 171 00:07:18,505 --> 00:07:19,938 So, that's what I'm all about. 172 00:07:20,040 --> 00:07:22,174 -Looking forward to seeing this dish. -Thank you. 173 00:07:22,176 --> 00:07:24,943 [Amanda] I know my flank steak is probably ready to be resting. 174 00:07:25,012 --> 00:07:28,413 I'm going for a medium rare so I put foil on while it rests 175 00:07:28,415 --> 00:07:29,915 to keep some of the heat, 176 00:07:29,917 --> 00:07:32,551 while the rest of the heat escapes from the bottom. 177 00:07:35,823 --> 00:07:37,622 So, normally what I do is I take the whole carrots 178 00:07:37,624 --> 00:07:39,224 and drop them in boiling water 179 00:07:39,226 --> 00:07:40,826 for maybe five minutes. 180 00:07:40,828 --> 00:07:42,661 And so, while I'm cutting these carrots, 181 00:07:42,729 --> 00:07:43,962 now that I remember them. 182 00:07:43,964 --> 00:07:46,498 Okay, I gotta go over, check on my lamb. 183 00:07:46,500 --> 00:07:47,833 Looking great. 184 00:07:47,934 --> 00:07:50,302 And then that's when I realize... 185 00:07:50,304 --> 00:07:52,804 My time is almost up. I got like 10 minutes left. 186 00:07:52,806 --> 00:07:54,406 Where did the time go? 187 00:07:54,408 --> 00:07:56,508 Ugh, these carrots are gonna screw me up. 188 00:07:56,510 --> 00:07:57,809 I'm really worried. 189 00:08:06,053 --> 00:08:08,420 These gonna be real tight. Ten minutes, Lord. 190 00:08:08,422 --> 00:08:11,556 I gotta gather myself, pull myself in. Focus. 191 00:08:11,658 --> 00:08:13,625 Let these rest. 192 00:08:13,627 --> 00:08:15,327 [Amanda] This is the moment of truth. 193 00:08:17,397 --> 00:08:20,265 My first flank is a bit more rare than I want. 194 00:08:21,802 --> 00:08:24,603 If the second one is this rare, then I'm going home. 195 00:08:27,040 --> 00:08:30,008 [Andrew] I checked my pork chops and they're sticking to the grill. 196 00:08:30,010 --> 00:08:32,310 Because I forgot to put a little oil on the outside 197 00:08:32,312 --> 00:08:34,012 It's time to dress my green beans. 198 00:08:34,014 --> 00:08:36,214 I add in some grated feta cheese 199 00:08:36,216 --> 00:08:37,482 just for a little extra salt. 200 00:08:37,484 --> 00:08:39,217 And I'm liking where this is going. 201 00:08:39,219 --> 00:08:41,620 Chefs, five minutes left. It's go time. 202 00:08:41,622 --> 00:08:43,455 -Go, chefs. -[all clapping] 203 00:08:43,557 --> 00:08:44,523 Whoo. 204 00:08:44,525 --> 00:08:47,526 The Fire Masters arena is hectic. 205 00:08:47,528 --> 00:08:52,430 I may not have much time left, but if I can just get these carrots done 206 00:08:52,432 --> 00:08:53,531 and serve 'em. 207 00:08:53,533 --> 00:08:55,433 I gotta get my mustard lamb sauce done. 208 00:08:55,502 --> 00:08:56,635 Rosemary. 209 00:08:56,703 --> 00:08:59,304 So, I'm grabbing thyme and rosemary 210 00:08:59,306 --> 00:09:01,406 and I got very little time. 211 00:09:01,708 --> 00:09:02,574 Shallots. 212 00:09:02,642 --> 00:09:03,708 Getting all this stuff together, 213 00:09:03,710 --> 00:09:04,809 thinking I can do it, I can do it. 214 00:09:04,811 --> 00:09:06,545 Oh, Lord, this is not gonna happen. 215 00:09:08,348 --> 00:09:12,317 [Amanda] I cut into the second flank steak and it's perfect. 216 00:09:12,319 --> 00:09:13,818 It's time to build these salads. 217 00:09:16,323 --> 00:09:18,156 I checked the temperature on my pork chops, 218 00:09:18,258 --> 00:09:20,825 still need more time, temperature for a fully cooked pork chop 219 00:09:20,827 --> 00:09:21,927 is 160. 220 00:09:21,929 --> 00:09:23,728 I have to get these pork chops right. 221 00:09:23,730 --> 00:09:25,230 This is the star of my dish 222 00:09:25,232 --> 00:09:27,299 We've got just over two minutes left 223 00:09:27,301 --> 00:09:28,733 and two of the chefs are already on the plate, 224 00:09:28,835 --> 00:09:30,502 one of them isn't even close yet. 225 00:09:30,504 --> 00:09:33,305 Hopefully, he can get his food down before the time runs out. 226 00:09:34,608 --> 00:09:37,509 I'm not gonna get this done in time, 227 00:09:37,511 --> 00:09:39,511 Just plate the meat. 228 00:09:39,513 --> 00:09:41,846 These carrots are not getting on the plate. 229 00:09:41,915 --> 00:09:43,715 You know what I'm thinking on the plate? 230 00:09:44,418 --> 00:09:46,618 This mustard lamb sauce. 231 00:09:47,955 --> 00:09:49,487 One minute left, chefs. This is it. 232 00:09:49,489 --> 00:09:51,389 -Let's go, chefs. -One minute, let's go. 233 00:09:51,391 --> 00:09:54,626 [Andrew] My heart is racing it's time to get these pork chops on the plate. 234 00:09:56,129 --> 00:09:58,563 Grab my third pork chop and all of a sudden... 235 00:10:01,234 --> 00:10:06,037 [all] Ten, nine, eight, seven, six, 236 00:10:06,106 --> 00:10:11,042 five, four, three, two, one. 237 00:10:11,044 --> 00:10:12,243 Time's up, chefs. 238 00:10:16,216 --> 00:10:17,949 [Jason] Time is up. 239 00:10:18,051 --> 00:10:22,654 I see a beautiful lollipop, but the plate is just naked. 240 00:10:24,524 --> 00:10:25,957 [Andrew] One epic fail. 241 00:10:25,959 --> 00:10:28,360 I have three judges who are expecting a pork chop 242 00:10:28,428 --> 00:10:30,428 on each plate and only two of them are going 243 00:10:30,430 --> 00:10:32,631 to experience that, it's so heartbreaking. 244 00:10:34,301 --> 00:10:35,634 [Amanda] I look down at my dish 245 00:10:35,702 --> 00:10:38,703 and it's vibrant, the steak's amazing. 246 00:10:38,705 --> 00:10:40,105 This is going to be a good bite. 247 00:10:46,213 --> 00:10:48,113 Chef Amanda, please tell us what you prepared for the judges 248 00:10:48,115 --> 00:10:49,580 in this round. 249 00:10:49,582 --> 00:10:54,352 I prepared a fiery flank steak salad with a charred kale pesto. 250 00:10:54,421 --> 00:10:56,855 Chef Amanda, this is a nice looking plate of food. 251 00:10:56,923 --> 00:10:59,257 The pesto kind of stuck to the side of the bowl 252 00:10:59,326 --> 00:11:01,159 as opposed to being over the meat, 253 00:11:01,194 --> 00:11:03,261 but, all in all, sure looks like I'd like to eat it. 254 00:11:08,769 --> 00:11:11,102 Chef Amanda, I thought my steak was cooked 255 00:11:11,104 --> 00:11:14,305 to a perfect temperature, tender, no chewy. 256 00:11:14,307 --> 00:11:15,807 You did an excellent job. 257 00:11:15,809 --> 00:11:17,509 Chef Amanda, the salad could have used 258 00:11:17,511 --> 00:11:20,211 a little more pizzazz, but when I tasted it 259 00:11:20,213 --> 00:11:21,846 alongside the, the pesto, 260 00:11:21,915 --> 00:11:23,615 which has a lot of flavor and the steak 261 00:11:23,617 --> 00:11:26,818 which is perfectly cooked, it did work really well. 262 00:11:26,820 --> 00:11:28,820 -Thank you very much, chef. -Thank you. 263 00:11:28,822 --> 00:11:32,657 I'm not one to boast, but I did have all my components 264 00:11:32,693 --> 00:11:34,225 on the plate. 265 00:11:35,762 --> 00:11:38,096 Chef Andrew, can you please tell us what you made for the judges? 266 00:11:38,098 --> 00:11:41,499 [Andrew] I did a smoking stuffed pork chop and a green bean salad. 267 00:11:41,501 --> 00:11:44,035 Chef Andrew, you must have talked to my doctor. 268 00:11:44,037 --> 00:11:47,205 He might have called you and said Kevin can't have none of that pork today. 269 00:11:47,207 --> 00:11:52,510 -What happened, Chef Andrew? -Well, it's over there on the ground. 270 00:11:52,512 --> 00:11:54,412 Because you're my friend and I feel bad about 271 00:11:54,414 --> 00:11:55,613 this whole situation. 272 00:11:55,615 --> 00:11:57,215 [Kevin] Oh, good looking out. 273 00:11:57,217 --> 00:11:58,650 -Go ahead, grab that piece. -[Kevin] Thank you. 274 00:11:58,652 --> 00:12:00,018 -All right, now we're looking much better. -Yes, thank you. 275 00:12:05,525 --> 00:12:07,759 You need to thank my partner here, Chef Ray, 276 00:12:07,828 --> 00:12:09,828 that grilled pork chop is excellent. 277 00:12:09,830 --> 00:12:11,629 It was perfectly cooked for my... 278 00:12:11,631 --> 00:12:13,298 your choice on that smoked gouda 279 00:12:13,300 --> 00:12:15,934 did not overthrow the flavor at all. 280 00:12:15,936 --> 00:12:18,603 If you were to move on, come on, bro, step it up. 281 00:12:18,605 --> 00:12:19,671 Thank you. 282 00:12:19,739 --> 00:12:21,539 Chef Andrew, when I first looked at that pork chop, 283 00:12:21,641 --> 00:12:24,209 I was afraid you had kind of charred it, 284 00:12:24,211 --> 00:12:26,411 but I don't think so, it tasted great. 285 00:12:26,413 --> 00:12:28,413 Your green beans are fine, could've used a little more parm, 286 00:12:28,415 --> 00:12:31,049 maybe a little more salt and pepper, but a really nice plate of food. 287 00:12:31,151 --> 00:12:32,616 Thank you, chef. 288 00:12:32,618 --> 00:12:34,018 -Thank you. -I'm feeling good about the two pork chops. 289 00:12:34,020 --> 00:12:35,854 They looked and cooked beautifully. 290 00:12:35,955 --> 00:12:38,156 I'm just hoping that the little piece 291 00:12:38,225 --> 00:12:40,959 that Dr. Barbecue gave Mr. Bludso 292 00:12:41,027 --> 00:12:43,261 is enough to sway him. 293 00:12:47,134 --> 00:12:49,300 Chef James, tell us what you prepared for the judges. 294 00:12:49,302 --> 00:12:54,105 I prepared a grill, seared rack of lamb lollipop style. 295 00:12:54,107 --> 00:12:57,142 Chef James, I feel like we're missing a couple components, so... 296 00:12:57,210 --> 00:12:58,309 -Yeah. -what happened? 297 00:12:58,311 --> 00:13:00,311 Kind of lost my time and didn't get a chance 298 00:13:00,313 --> 00:13:02,547 to get my other items on the plate. 299 00:13:02,649 --> 00:13:05,917 What you would have had was mustard lamb sauce 300 00:13:05,919 --> 00:13:10,121 and also brown butter rainbow carrots. 301 00:13:10,123 --> 00:13:13,625 -Chef James, I love this lamb, it's seasoned perfectly. -Appreciate it. 302 00:13:13,627 --> 00:13:15,426 I'm not sure how their cook will be, 303 00:13:15,428 --> 00:13:16,928 but mine was excellent. 304 00:13:16,930 --> 00:13:18,362 Thank you, chef. 305 00:13:18,364 --> 00:13:21,733 -Bro, you gotta get some time management in this, man. -Yes. 306 00:13:21,835 --> 00:13:24,202 It's a quick 30 minutes. 307 00:13:24,204 --> 00:13:27,639 It's no doubt that you are solid on 308 00:13:27,740 --> 00:13:28,739 what you're doing. 309 00:13:28,741 --> 00:13:31,910 Okay? But we needed every component on there. 310 00:13:31,912 --> 00:13:33,812 I needed that lamb sauce. 311 00:13:33,814 --> 00:13:35,046 Yes, chef. 312 00:13:35,048 --> 00:13:36,614 -Thank you, Chef. -Thank you. 313 00:13:36,616 --> 00:13:38,016 And thank you, chefs. 314 00:13:38,018 --> 00:13:39,851 Let's give the judges a few minutes to deliberate 315 00:13:39,920 --> 00:13:41,452 and we'll call you back when we're ready. 316 00:13:41,521 --> 00:13:42,720 Thank you. 317 00:13:42,722 --> 00:13:45,423 I'll tell you what, that lamb? It gives me hope 318 00:13:45,425 --> 00:13:47,125 because all the judges like it 319 00:13:47,127 --> 00:13:49,027 and I'm not the only one that messed up, 320 00:13:49,029 --> 00:13:51,129 I'm not the type of chef that serve protein only. 321 00:13:51,131 --> 00:13:54,332 Everybody know me. Back home, they know I bring it. 322 00:13:56,903 --> 00:13:59,804 All right, judges, our wildfire round is complete. 323 00:13:59,806 --> 00:14:02,240 Let's talk about Chef Andrew and his pork chop 324 00:14:02,309 --> 00:14:04,242 or I guess in your case, lack thereof. 325 00:14:04,311 --> 00:14:06,144 I mean, this is our time to get technical 326 00:14:06,213 --> 00:14:09,514 and how can I get just, really get down 327 00:14:09,516 --> 00:14:12,617 on my technical stuff when I didn't really get a pork chop? 328 00:14:12,619 --> 00:14:14,352 It was a really good pork chop. 329 00:14:14,454 --> 00:14:16,421 It could have easily put the gouda and bacon 330 00:14:16,423 --> 00:14:18,656 just on top and sort of made it into a sauce, 331 00:14:18,725 --> 00:14:21,593 but he had it right. That pork chop was really good. 332 00:14:21,595 --> 00:14:23,261 I think it is a bit of a challenge to cook 333 00:14:23,363 --> 00:14:25,763 a veggie well in the heat of the arena. 334 00:14:25,799 --> 00:14:27,065 I really give him props for that, 335 00:14:27,133 --> 00:14:29,000 I think he gets a green bean medal. 336 00:14:29,002 --> 00:14:31,202 Let's take a look at Chef James and his lamb dish. 337 00:14:31,204 --> 00:14:32,469 What were your thoughts on that? 338 00:14:32,539 --> 00:14:35,707 I think Chef James over promised and underdelivered. 339 00:14:35,709 --> 00:14:39,544 The lamb was great. The whole dish, unfortunately wasn't there. 340 00:14:39,646 --> 00:14:41,112 [Dylan] Let's take a look at Chef Amanda 341 00:14:41,114 --> 00:14:42,413 and her grilled flank steak dish. 342 00:14:42,415 --> 00:14:44,015 [Kevin] I'm very impressed with Chef Amanda. 343 00:14:44,017 --> 00:14:45,717 She knew what her wheelhouse was, 344 00:14:45,719 --> 00:14:47,418 I think she stayed within it. 345 00:14:47,420 --> 00:14:50,388 I think she cooked an incredible, nice, 346 00:14:50,390 --> 00:14:53,324 -flavorful flank steak. -Let's talk about that pesto. 347 00:14:53,326 --> 00:14:55,226 It just needed a little more oil, I think, 348 00:14:55,228 --> 00:14:57,428 honestly, to, to turn it into the texture 349 00:14:57,430 --> 00:14:59,130 that a pesto would be. 350 00:14:59,132 --> 00:15:01,099 So, we got one chef who seems to be the front runner 351 00:15:01,101 --> 00:15:04,335 in this round and the other two who have kind of faltered a bit. 352 00:15:04,404 --> 00:15:07,705 Basically, we have two chefs that have left us wanting more. 353 00:15:07,707 --> 00:15:10,041 It's up to us to decide whose cooking we want 354 00:15:10,110 --> 00:15:11,109 to see more of. 355 00:15:11,111 --> 00:15:12,243 It's gonna be tricky to call. 356 00:15:12,345 --> 00:15:14,913 -But have you made your decision? -[all] Yes. 357 00:15:14,915 --> 00:15:16,547 Let's call the chefs back in. 358 00:15:22,822 --> 00:15:25,723 Chefs, in this first wildfire round, 359 00:15:25,725 --> 00:15:27,825 you were asked to create a signature dish 360 00:15:27,827 --> 00:15:30,461 that showed your personality on a plate. 361 00:15:30,530 --> 00:15:34,198 Judges, whose signature dish was the best in this round? 362 00:15:34,200 --> 00:15:38,102 The chef with the best dish is... 363 00:15:41,308 --> 00:15:42,407 Chef Amanda. 364 00:15:44,110 --> 00:15:45,043 [all clapping] 365 00:15:45,111 --> 00:15:46,611 Congratulations, Chef Amanda. 366 00:15:46,613 --> 00:15:49,013 You will have an advantage heading into the next round. 367 00:15:49,015 --> 00:15:50,081 Well done. 368 00:15:51,318 --> 00:15:55,119 Judges, it's down to Chef Andrew and Chef James. 369 00:15:55,121 --> 00:15:57,055 Who will you be sending home? 370 00:15:57,123 --> 00:15:59,757 The chef who will be going home is... 371 00:16:06,433 --> 00:16:08,499 Judges, it's down to Chef Andrew 372 00:16:08,501 --> 00:16:10,902 with his smoky stuffed pork chop. 373 00:16:10,904 --> 00:16:14,005 And Chef James with his seared lamb lollipops. 374 00:16:14,007 --> 00:16:15,606 Who will you be sending home? 375 00:16:15,608 --> 00:16:18,109 The chef who will be going home is... 376 00:16:21,114 --> 00:16:22,246 Chef James. 377 00:16:23,650 --> 00:16:26,117 Chef James, I'm sorry to say you've been eliminated 378 00:16:26,119 --> 00:16:27,418 from the competition. 379 00:16:27,420 --> 00:16:29,320 And it's time to leave the Fire Masters arena. 380 00:16:29,322 --> 00:16:31,823 Thank you, chef. Thank you for the opportunity. 381 00:16:34,427 --> 00:16:36,227 Hey, man, somebody's gotta win 382 00:16:36,229 --> 00:16:39,230 and somebody gotta learn. There's never no losses, always learning. 383 00:16:43,903 --> 00:16:46,537 Chefs, welcome to the crossfire round. 384 00:16:46,606 --> 00:16:48,806 This round is a head to head battle 385 00:16:48,808 --> 00:16:51,342 where you'll both be cooking with the same protein. 386 00:16:51,411 --> 00:16:52,744 Ready to see what's inside? 387 00:16:52,845 --> 00:16:54,045 -Let's go. -Open it up. 388 00:16:54,114 --> 00:16:55,747 You'll be cooking with... 389 00:16:57,017 --> 00:16:58,816 pork tenderloin. 390 00:16:58,818 --> 00:17:00,985 -Nice. -Awesome. 391 00:17:00,987 --> 00:17:03,454 You will each create a pork tenderloin dish 392 00:17:03,556 --> 00:17:06,024 that highlights a different ingredient. 393 00:17:06,026 --> 00:17:08,659 Chef Amanda, as the winner of the first round, 394 00:17:08,761 --> 00:17:10,762 you get to decide whether you'd like to incorporate 395 00:17:10,863 --> 00:17:12,764 pineapple into your dish. 396 00:17:12,865 --> 00:17:15,233 Or pass that on to Chef Andrew and take a chance 397 00:17:15,301 --> 00:17:17,235 with what's under the crate. 398 00:17:17,303 --> 00:17:19,103 [Amanda] I don't know what' under the crate, 399 00:17:19,105 --> 00:17:21,005 but I want to. You don't win playing it safe. 400 00:17:21,007 --> 00:17:23,708 So, Chef Amanda, what would you like to do? 401 00:17:23,710 --> 00:17:25,043 I'll take the crate. 402 00:17:25,912 --> 00:17:27,845 Okay, Chef Amanda, you'll be making 403 00:17:27,947 --> 00:17:29,814 a pork tenderloin dish with... 404 00:17:30,650 --> 00:17:31,916 kimchi. 405 00:17:31,918 --> 00:17:33,284 [all exclaiming] 406 00:17:33,286 --> 00:17:35,119 Kimchi is delicious. I'm excited. 407 00:17:35,121 --> 00:17:38,723 Which means Chef Andrew, you'll be cooking with pineapple. 408 00:17:38,725 --> 00:17:41,359 -Awesome. -Chefs, are you ready? 409 00:17:41,461 --> 00:17:43,027 -Let's go. -Let's do this. 410 00:17:43,029 --> 00:17:45,329 You've got 30 minutes back on the clock 411 00:17:45,331 --> 00:17:47,632 and your time starts... 412 00:17:48,101 --> 00:17:49,066 now. 413 00:17:49,102 --> 00:17:51,102 Let's go, chefs. Let's go. Go, chefs. 414 00:17:51,104 --> 00:17:53,237 [Andrew] I am happy to be ab to go out there again 415 00:17:53,339 --> 00:17:55,306 and give it 110% now. 416 00:17:55,308 --> 00:17:58,810 I'm making smokey pineapple glaze pork tenderloin 417 00:17:58,812 --> 00:18:03,147 with a pineapple cream corn and tomato and pineapple salsa. 418 00:18:03,216 --> 00:18:06,184 Pork tenderloin, I've got this. I make it all the time. 419 00:18:06,186 --> 00:18:07,818 I know what to do with it. 420 00:18:07,820 --> 00:18:11,055 Pork is generally a lean mea so you really want to enhance it 421 00:18:11,057 --> 00:18:12,957 with as much flavor as you can. 422 00:18:13,059 --> 00:18:15,626 So, I'm adding Mexican chili powder, chili flakes 423 00:18:15,628 --> 00:18:17,061 and Cajun seasoning. 424 00:18:17,130 --> 00:18:18,963 I'm concerned going up against Chef Amanda 425 00:18:19,031 --> 00:18:22,300 because she has that skill and ability to make things on a whim. 426 00:18:24,504 --> 00:18:25,903 Okay. 427 00:18:25,905 --> 00:18:29,207 For this crossfire round, I'm gonna make a seared pork tenderloin 428 00:18:29,209 --> 00:18:30,774 with kimchi aioli. 429 00:18:30,776 --> 00:18:34,445 I want to serve this tenderloin with a stir fry beside it. 430 00:18:34,547 --> 00:18:38,416 So, I want to starch, I want a vegetable to go with the meat and the sauce. 431 00:18:38,418 --> 00:18:41,052 For my seared pork tenderloi I need a rub. 432 00:18:41,054 --> 00:18:43,187 I don't want to just use kimchi in my aioli, 433 00:18:43,189 --> 00:18:46,224 I also use kimchi powder on the tenderloin. 434 00:18:46,226 --> 00:18:48,426 I think kimchi is such an incredible ingredient 435 00:18:48,428 --> 00:18:50,027 especially for this challenge with pork. 436 00:18:50,029 --> 00:18:51,863 It's a little bit spicy, it's fermented, 437 00:18:51,931 --> 00:18:53,965 so it's gonna have a natural sort of tang to it. 438 00:18:54,033 --> 00:18:57,335 if used appropriately, it'll bring a ton of flavor. 439 00:18:57,403 --> 00:18:59,237 [Ray] If she's gonna use all these other ingredients 440 00:18:59,305 --> 00:19:02,440 to just making kimchi aioli, she better put a lot of kimchi 441 00:19:02,509 --> 00:19:05,243 in that, because it's gonna take a lot to come through. 442 00:19:05,311 --> 00:19:09,313 I'm making pineapple version of a teriyaki sauce 443 00:19:09,315 --> 00:19:10,848 to really highlight that pork. 444 00:19:10,917 --> 00:19:13,217 The mayonnaise can provide a punch in the mouth 445 00:19:13,219 --> 00:19:17,421 that has sweet, savory and a little bit of spicy. 446 00:19:17,423 --> 00:19:20,191 I'm looking at the clock, I need to get my pork tenderloins 447 00:19:20,193 --> 00:19:23,027 on the grill, otherwise, I know they're not going to cook in time. 448 00:19:23,029 --> 00:19:25,062 Just hope I wasn't one or two minutes too late. 449 00:19:26,733 --> 00:19:29,233 For my next trick, I'm going to try and cook ri 450 00:19:29,302 --> 00:19:30,935 on a barbecue. 451 00:19:31,037 --> 00:19:34,639 To make the rice more flavorful. I put coconut oil in it. 452 00:19:34,740 --> 00:19:37,208 What's the difficulty cooking rice in this timeframe? 453 00:19:37,210 --> 00:19:40,811 [Ray] Y'all can't really judge what your fire is under the pan. 454 00:19:40,813 --> 00:19:42,947 She's got the pot of rice with water on a grill. 455 00:19:43,049 --> 00:19:45,550 I don't know what could, it could be undercooked, 456 00:19:45,618 --> 00:19:46,817 it could be overcooked. 457 00:19:48,988 --> 00:19:52,490 Gotta use that wonderful firepit and harness that heat 458 00:19:52,492 --> 00:19:55,426 by throwing my pineapple, my corn, brown sugar 459 00:19:55,428 --> 00:19:56,928 and butter into the cast iron pan 460 00:19:56,930 --> 00:19:58,663 and I throw it onto the grate. 461 00:19:59,532 --> 00:20:01,632 I can't have the dish burn. 462 00:20:01,634 --> 00:20:04,302 So, I raise that grill up just to get it warm 463 00:20:04,304 --> 00:20:06,237 and start cooking and melting that butter. 464 00:20:07,207 --> 00:20:09,507 Pork tenderloin, if you're not watching it 465 00:20:09,509 --> 00:20:12,109 will cook too fast and end up dry. 466 00:20:12,111 --> 00:20:14,412 So, I grab my marinade and start basing it, 467 00:20:14,414 --> 00:20:16,214 so it can start to soak in that flavor 468 00:20:16,216 --> 00:20:17,682 and not take too much smoke. 469 00:20:21,588 --> 00:20:24,555 [Amanda] I really need to ge my stir fried vegetables on 470 00:20:24,657 --> 00:20:28,359 I start chopping up red cabbage and some zucchin 471 00:20:28,428 --> 00:20:30,094 They're all going into a hot skillet 472 00:20:30,096 --> 00:20:31,629 and straight on to the barbecue. 473 00:20:35,702 --> 00:20:37,501 [Andrew] I want to add some heat and flavor into 474 00:20:37,503 --> 00:20:39,503 my pineapple, tomato salsa. 475 00:20:39,505 --> 00:20:41,806 So I get the tomato jalapenos on the firepit 476 00:20:41,808 --> 00:20:44,008 to give it some char and some flavor. 477 00:20:44,010 --> 00:20:46,010 Chefs, we've got 10 minutes left, let's go. 478 00:20:46,012 --> 00:20:47,144 Let's go, chefs. 479 00:20:47,246 --> 00:20:48,845 Come on, chefs. Ten minutes. 480 00:20:48,847 --> 00:20:51,215 Check the temperature of the pork, it's not quite where I needed to be. 481 00:20:51,217 --> 00:20:53,517 I know I can't get that from the charcoal grill at the moment, 482 00:20:53,519 --> 00:20:55,720 so I'm going to move it to the barbecue and finish 483 00:20:55,722 --> 00:20:57,455 those few degrees a lot quicker. 484 00:21:00,526 --> 00:21:03,828 I decided to go with an aioli because the judges said 485 00:21:03,830 --> 00:21:06,464 my pesto was a little bit on the dry side. 486 00:21:08,935 --> 00:21:10,534 Needs more kimchi. 487 00:21:10,603 --> 00:21:13,337 I keep adding and adding and adding until I dumped 488 00:21:13,406 --> 00:21:14,905 the whole jar right in. 489 00:21:14,907 --> 00:21:18,009 Okay, that's good. Perfect. Just where I want it. 490 00:21:20,046 --> 00:21:22,813 I pull off my skillet full of pineapple and corn. 491 00:21:22,815 --> 00:21:26,951 I add in some chopped shallot and I add in some Mexican chili spice. 492 00:21:28,354 --> 00:21:30,955 One of my pork tenderloins is perfect, I'm gonna pull it off 493 00:21:30,957 --> 00:21:33,324 to let it rest. The other because I was using 494 00:21:33,326 --> 00:21:34,225 the marinade so much. 495 00:21:34,227 --> 00:21:36,327 Has lost some of its bark from the rub, 496 00:21:36,329 --> 00:21:39,730 so I'm going to put it on the Sizzle Zone to get that back from the marinade. 497 00:21:41,934 --> 00:21:44,702 [Amanda] Pork is perfect, perfectly cooked. 498 00:21:44,704 --> 00:21:47,038 Nice and smoky, just what I was going for. 499 00:21:47,139 --> 00:21:50,041 Okay, four minutes. Shoot. 500 00:21:50,109 --> 00:21:53,311 There's four minutes left and the rice is not ready. 501 00:21:53,313 --> 00:21:55,613 Please may this rice cook. 502 00:21:58,418 --> 00:22:00,451 [Kevin] Chef Andrew is still dropping things. 503 00:22:00,520 --> 00:22:02,720 Chef Andrew just needs to keep his wits about him. 504 00:22:02,722 --> 00:22:04,655 This is it. 505 00:22:04,757 --> 00:22:07,124 Chefs, there's only two minutes remaining 506 00:22:07,126 --> 00:22:09,260 -in the cook. Let's go. -Go, chefs. 507 00:22:09,329 --> 00:22:11,562 Normally, I would be plated by now. 508 00:22:11,631 --> 00:22:14,498 I'm being slowed down by the rice, I've gotta get going. 509 00:22:14,500 --> 00:22:16,000 Okay. 510 00:22:16,002 --> 00:22:17,301 [Andrew] I take my first tenderloin that's been resting. 511 00:22:17,303 --> 00:22:19,737 I take off the ends and then I make my first cu 512 00:22:19,839 --> 00:22:23,240 and all I'm hoping for is the perfect cook. 513 00:22:23,342 --> 00:22:25,042 I fell a little short in the first round, 514 00:22:25,044 --> 00:22:26,811 so I have to make sure I get everything 515 00:22:26,813 --> 00:22:28,412 on the plate this round. 516 00:22:28,414 --> 00:22:31,048 [Amanda] I am very worried about the rice, but I need to plate. 517 00:22:31,951 --> 00:22:36,787 [all] Ten, nine, eight, seven, six, 518 00:22:36,789 --> 00:22:41,726 five, four, three, two, one. 519 00:22:41,728 --> 00:22:43,127 -All right. -Time's up, chefs. 520 00:22:46,265 --> 00:22:48,332 Time's up. I'm feeling pretty confident. 521 00:22:48,434 --> 00:22:50,601 I put everything I had on that plate. 522 00:22:50,603 --> 00:22:53,838 I'm looking at Chef Andre's plate and I'm looking at my plate 523 00:22:53,906 --> 00:22:55,806 and they are very different 524 00:22:55,808 --> 00:22:58,642 My only worry is if this rice is done. 525 00:23:06,919 --> 00:23:08,753 Chef Amanda, please tell us what you made for the judges 526 00:23:08,854 --> 00:23:10,521 using pork tenderloin and kimchi. 527 00:23:10,523 --> 00:23:13,791 Judges, I have made a seared pork tenderloin 528 00:23:13,793 --> 00:23:17,261 with kimchi aioli over a bed of basmati rice 529 00:23:17,329 --> 00:23:18,929 with some stir fried vegetables. 530 00:23:24,036 --> 00:23:26,604 Chef Amanda, my tenderloin is great. 531 00:23:26,606 --> 00:23:29,440 Just a touch dry. The kimchi could have been 532 00:23:29,508 --> 00:23:32,042 used in a few more ways on the plate. 533 00:23:32,111 --> 00:23:35,346 Chef Amanda, the kimchi aioli, it's delicious. 534 00:23:35,415 --> 00:23:37,715 Now, texturally, it's kind of a mess. 535 00:23:37,717 --> 00:23:39,950 You needed to maybe put a little more oil in it or something. 536 00:23:39,952 --> 00:23:41,952 The pork tenderloin was cooked really well for me. 537 00:23:41,954 --> 00:23:43,821 Nice char. This is a great dish. 538 00:23:43,823 --> 00:23:45,055 Thank you, Chef. 539 00:23:45,157 --> 00:23:47,425 Chef Amanda, I was worried about that rice, 540 00:23:47,427 --> 00:23:49,960 somehow you cooked rice in 10 minutes perfectly, 541 00:23:49,962 --> 00:23:52,062 but it does need a little flavor. 542 00:23:52,064 --> 00:23:53,731 Clearly... 543 00:23:53,733 --> 00:23:56,534 you are hardcore on your protein grilling. 544 00:23:56,635 --> 00:23:58,702 Just step it up just a little bit if you were 545 00:23:58,704 --> 00:24:00,104 to make it to the final round, okay? 546 00:24:00,106 --> 00:24:03,040 -Thank you very much, Chef Amanda. -Thank you. 547 00:24:03,142 --> 00:24:05,943 [Amanda] I'm not ready to go home yet because in the end, 548 00:24:06,012 --> 00:24:08,546 I did succeed in making kimchi 549 00:24:08,647 --> 00:24:10,948 the standalone ingredient in my dish. 550 00:24:14,454 --> 00:24:16,053 Chef Andrew, please tell us what you made 551 00:24:16,055 --> 00:24:17,922 using pork tenderloin and pineapple? 552 00:24:17,924 --> 00:24:20,558 I made pork tenderloin with a pineapple glaze 553 00:24:20,659 --> 00:24:23,561 with a pineapple cream corn and pineapple salsa. 554 00:24:23,629 --> 00:24:25,830 Chef Andrew, how you doing? 555 00:24:25,832 --> 00:24:27,298 -Good. -Better this round? 556 00:24:27,300 --> 00:24:28,799 You get some protein to eat this round. 557 00:24:28,801 --> 00:24:31,735 I see, I see and I'm and I'm grateful for that. 558 00:24:31,737 --> 00:24:33,604 Right off the bat, I'm loving the colors. 559 00:24:33,606 --> 00:24:35,139 But why it's such a big plate? 560 00:24:35,207 --> 00:24:37,708 If I can come and get a whole hand right here. 561 00:24:37,710 --> 00:24:39,176 I'm used to doing big plate, chef, 562 00:24:39,178 --> 00:24:41,111 and it's just usually the first thing I grab. 563 00:24:41,113 --> 00:24:43,113 See, I understand and I hear that a lot of time. 564 00:24:43,115 --> 00:24:46,116 You would hate for it to come down to a tie 565 00:24:46,118 --> 00:24:48,552 and it comes down where we got to go with the presentation. 566 00:24:48,654 --> 00:24:49,853 Feel ya. Thanks, chef. 567 00:24:55,528 --> 00:24:58,229 Chef Andrew, your pork tenderloin was really good. 568 00:24:58,231 --> 00:24:59,530 Nice job on that. 569 00:24:59,532 --> 00:25:01,832 It really had the pineapple flavor. 570 00:25:01,901 --> 00:25:04,401 My real criticism would be your salsa 571 00:25:04,403 --> 00:25:05,903 kind of didn't have it together. 572 00:25:05,905 --> 00:25:07,137 It's missing something. 573 00:25:07,239 --> 00:25:09,540 Chef Andrew, this is a pineapple palooza. 574 00:25:09,642 --> 00:25:12,476 I love how everything from your pineapple creamed corn 575 00:25:12,478 --> 00:25:14,912 to your pineapple marinated pork tenderloin. 576 00:25:14,914 --> 00:25:16,780 It's so tropical and it's so tasty. 577 00:25:16,849 --> 00:25:19,049 -I absolutely love it. -Thank you very much, chef. 578 00:25:19,118 --> 00:25:20,184 Thank you, chef. 579 00:25:20,186 --> 00:25:22,720 -Thank you. -And thank you very much, chef. 580 00:25:22,722 --> 00:25:25,623 I'm really hoping how I cooked my pork, how flavorful it is, 581 00:25:25,625 --> 00:25:28,559 it over compensates for the lack of plating abilities. 582 00:25:32,398 --> 00:25:34,565 Judges, the crossfire round is complete. 583 00:25:34,600 --> 00:25:36,534 We had pork tenderloin on the menu. 584 00:25:36,602 --> 00:25:38,402 One of our chefs working with pineapple, 585 00:25:38,404 --> 00:25:40,304 the other working with kimchi. 586 00:25:40,306 --> 00:25:42,606 Looking at Chef Amanda's dish overall, 587 00:25:42,608 --> 00:25:44,141 how do you think she executed this challenge? 588 00:25:44,210 --> 00:25:46,443 I thought it was real good and I thought she understood 589 00:25:46,512 --> 00:25:47,611 what the challenge was. 590 00:25:47,613 --> 00:25:49,446 Yes, she went with two sides. 591 00:25:49,515 --> 00:25:51,949 Perfectly cooked rice which is almost impossible. 592 00:25:51,951 --> 00:25:55,252 I mean, if she would have got some type of kimchi in that rice. 593 00:25:55,321 --> 00:25:56,921 I guess it would have been a home run. 594 00:25:56,923 --> 00:26:00,024 Ray, do you think Chef Amanda used enough kimchi? 595 00:26:00,026 --> 00:26:02,626 Well, the kimchi made the aioli really good 596 00:26:02,628 --> 00:26:04,728 and it was a perfect addition to the plate. 597 00:26:04,730 --> 00:26:06,430 Kevin, let's take a look at Chef Andrew. 598 00:26:06,432 --> 00:26:08,999 He had a dish with pork tenderloin and pineapple. 599 00:26:09,001 --> 00:26:11,302 His corn dish was on point. 600 00:26:11,304 --> 00:26:14,004 We had a little savory too and it was really good. 601 00:26:14,006 --> 00:26:16,407 [Ray] As good as that corn and pineapple dish was, 602 00:26:16,409 --> 00:26:18,609 if he didn't char the pineapple and the corn. 603 00:26:18,611 --> 00:26:19,944 I think it would have been even better. 604 00:26:20,012 --> 00:26:22,046 I really would have liked the starch on the plate. 605 00:26:22,114 --> 00:26:24,715 Something just to draw that plate together a bit more. 606 00:26:24,717 --> 00:26:26,617 Which of these two chefs had a more creative dish? 607 00:26:26,619 --> 00:26:29,653 Chef Amanda, that was some real good pork loin. 608 00:26:29,722 --> 00:26:32,423 Charred good. The flavor was on. 609 00:26:32,425 --> 00:26:34,291 For creativity, I gotta go with Chef Andrew. 610 00:26:34,293 --> 00:26:36,927 The corn and pineapple dish that he created 611 00:26:36,929 --> 00:26:39,563 took a shot at something really out of bounds 612 00:26:39,632 --> 00:26:40,764 and it was good. 613 00:26:40,800 --> 00:26:43,801 With taste alone, Chef Andrew's pineapple corn 614 00:26:43,803 --> 00:26:45,636 just knocked it completely out of the park. 615 00:26:45,738 --> 00:26:47,137 Chef Amanda, just right off the bat, 616 00:26:47,206 --> 00:26:49,740 it's just looks like a full Sunday dinner, 617 00:26:49,842 --> 00:26:51,208 pleasing good colors. 618 00:26:51,210 --> 00:26:53,010 Like I said, when I talked to Chef Andrew, 619 00:26:53,012 --> 00:26:54,778 it can come down to how your plate looks 620 00:26:54,780 --> 00:26:56,647 that can get you to the final round. 621 00:26:56,716 --> 00:26:59,650 Judges, a very close crossfire round. 622 00:26:59,752 --> 00:27:00,951 But have you made your decision? 623 00:27:01,520 --> 00:27:02,620 -Yes. -Yes, we have. 624 00:27:02,622 --> 00:27:04,121 Let's call the chefs back in. 625 00:27:08,661 --> 00:27:11,562 Chefs, in this crossfire round, you were asked to cook 626 00:27:11,631 --> 00:27:15,299 with pork tenderloin and either pineapple or kimchi. 627 00:27:15,301 --> 00:27:18,636 The winner of this round will receive a Napoleon portable grill 628 00:27:18,704 --> 00:27:21,839 and move on to the third and final round to face off against 629 00:27:21,907 --> 00:27:23,407 one of our judges. 630 00:27:23,409 --> 00:27:27,544 Please tell us, who will be moving on to the final round? 631 00:27:27,613 --> 00:27:31,348 The chef who will be moving on to the final round is... 632 00:27:34,120 --> 00:27:35,853 Chef Amanda. 633 00:27:35,921 --> 00:27:37,421 -Thank you, judges. -[all clapping] 634 00:27:38,758 --> 00:27:42,259 Congratulations, Chef Amanda, you have won a portable grill 635 00:27:42,328 --> 00:27:44,561 and you're moving on to the final round. 636 00:27:44,630 --> 00:27:45,796 Thank you, judges. 637 00:27:45,798 --> 00:27:48,532 Chef Andrew, there's no doubt that you know how to nail 638 00:27:48,601 --> 00:27:50,000 the cook on a protein. 639 00:27:50,002 --> 00:27:52,102 And you certainly were a tough competitor today. 640 00:27:52,104 --> 00:27:54,104 I'm sorry to say however you've been eliminated 641 00:27:54,106 --> 00:27:57,141 from the competition, it's time to leave the Fire Masters arena. 642 00:27:57,242 --> 00:27:59,043 -Thank you, guys, very much. -Thanks, chef. 643 00:27:59,412 --> 00:28:01,111 Good luck. 644 00:28:01,113 --> 00:28:03,647 I learned today that when it comes down to it, 645 00:28:03,716 --> 00:28:06,050 I can create something off the top of my head 646 00:28:06,052 --> 00:28:07,451 that's awesome and delicious 647 00:28:08,821 --> 00:28:11,121 Chef Amanda, in the first two rounds, 648 00:28:11,123 --> 00:28:14,058 you established your expertise on the grill. 649 00:28:14,126 --> 00:28:17,728 -But now, it's time to add fuel to the fire. -Let's go. 650 00:28:17,730 --> 00:28:20,497 In this final round, you will be going head to head against 651 00:28:20,499 --> 00:28:22,199 one of our Fire Masters judges. 652 00:28:24,904 --> 00:28:27,638 And the judge you'll be facing off against is... 653 00:28:29,141 --> 00:28:30,507 Chef Ray Lampe. 654 00:28:30,509 --> 00:28:32,609 -[all cheering] -Go Ray. 655 00:28:32,611 --> 00:28:33,944 Get 'em dice. 656 00:28:33,946 --> 00:28:35,379 Okay. 657 00:28:35,381 --> 00:28:38,849 Chef Ray is very talented. He's got a fire tattoo on his arm. 658 00:28:38,918 --> 00:28:42,019 So, that's not intimidating at all. 659 00:28:42,021 --> 00:28:46,123 Chef Amanda and Chef Ray, you're about to face off 660 00:28:46,125 --> 00:28:47,858 in the Feast of Fire. 661 00:28:50,763 --> 00:28:54,998 Chefs, in this final round, you must create a family style feast 662 00:28:55,000 --> 00:28:56,600 inspired by the theme... 663 00:28:59,405 --> 00:29:01,038 -Beef and reef. -Oh. 664 00:29:01,107 --> 00:29:03,440 -Nice. -Man. 665 00:29:03,509 --> 00:29:05,843 When land and sea meet on one plate, 666 00:29:05,878 --> 00:29:08,011 two delicious worlds collide. 667 00:29:08,013 --> 00:29:11,148 Give us a feast that pairs the bounty of the high seas 668 00:29:11,217 --> 00:29:12,950 with succulent red meat. 669 00:29:13,786 --> 00:29:15,452 The stakes have never been higher. 670 00:29:15,521 --> 00:29:18,922 So, you'll each have a sous chef to help you prepare your feast. 671 00:29:18,924 --> 00:29:20,624 This meal will be tasted blind, 672 00:29:20,626 --> 00:29:23,227 which means none of us will be here to watch you cook. 673 00:29:23,229 --> 00:29:26,396 However, when we do get back, I'll be taking Chef Ray's seat 674 00:29:26,398 --> 00:29:27,731 at the judge's table. 675 00:29:27,733 --> 00:29:29,299 But, chefs, before you get started, 676 00:29:29,301 --> 00:29:31,101 I've got a hot twist for you. 677 00:29:31,103 --> 00:29:34,705 Over at the firepit, you'll find two branding irons, 678 00:29:34,707 --> 00:29:37,608 grab an iron and brand a piece of wood to reveal 679 00:29:37,610 --> 00:29:40,844 a cooking technique you must use in your feast. 680 00:29:40,946 --> 00:29:42,946 Chefs, are you ready? 681 00:29:43,015 --> 00:29:44,915 -I'm ready. Let's do it. -Let's go. 682 00:29:44,917 --> 00:29:47,518 You've got 45 minutes on the clock 683 00:29:47,520 --> 00:29:49,520 and your time starts... 684 00:29:52,424 --> 00:29:53,724 now. 685 00:29:53,726 --> 00:29:55,225 What a barrel. 686 00:29:55,227 --> 00:29:56,627 Wow, we're gonna eat well tonight. 687 00:29:56,629 --> 00:29:59,329 -This is gonna be so good. -[Kevin] Man, surf and turf. 688 00:29:59,965 --> 00:30:01,231 [Amanda] On a plank. 689 00:30:03,202 --> 00:30:04,201 [Ray] Smoked. 690 00:30:04,203 --> 00:30:06,603 I have to make some big smoke. I can do that. 691 00:30:06,605 --> 00:30:08,605 So, you're gonna grab this stuff for the dessert. 692 00:30:09,608 --> 00:30:12,309 I run to the barrel to grab the proteins. 693 00:30:12,311 --> 00:30:14,912 I want to grab the lobster, but Ray got that, 694 00:30:14,914 --> 00:30:16,713 so I grabbed the shrimp instead. 695 00:30:16,715 --> 00:30:18,415 All right, let's go. 696 00:30:18,417 --> 00:30:22,553 I am making grilled tenderlo with a mushroom and red wine sauce. 697 00:30:22,621 --> 00:30:23,921 Mexican chili lime. 698 00:30:23,923 --> 00:30:26,623 And chili lime shrimp on a plank. 699 00:30:26,625 --> 00:30:30,060 For my first side, I am maki charred eggplant polenta 700 00:30:30,062 --> 00:30:33,964 and for my other side, a purple potato with gruyere cheese. 701 00:30:34,066 --> 00:30:37,201 And dessert, a fiery chili s'mores. 702 00:30:37,203 --> 00:30:38,435 Okay. 703 00:30:39,505 --> 00:30:41,705 I'm Dr. Barbecue, of course I like to cook meat. 704 00:30:41,707 --> 00:30:43,373 That's no secret. 705 00:30:43,375 --> 00:30:45,509 But I live in Florida these days and I cook a lot of seafood 706 00:30:45,511 --> 00:30:47,211 and that's right up my alley. 707 00:30:47,213 --> 00:30:49,713 For my main, I'm making a grilled Porterhouse 708 00:30:49,715 --> 00:30:52,583 and lobster tails with chili lime butter. 709 00:30:52,585 --> 00:30:55,752 For one of my sides, I'm making a smoked mushroom medley. 710 00:30:55,821 --> 00:30:59,723 My other side is charred green onion and Gruyere grit 711 00:30:59,725 --> 00:31:03,126 For dessert, I'm making a berry and yuzu cobbler. 712 00:31:03,128 --> 00:31:05,429 Chef Amanda is really a good chef. 713 00:31:05,431 --> 00:31:07,998 She knocked it out of the park the first two rounds. 714 00:31:08,000 --> 00:31:10,734 The stakes are really high because I'm the Fire Master, 715 00:31:10,803 --> 00:31:11,802 I got to try to win. 716 00:31:11,804 --> 00:31:13,837 Okay, berries are in. 717 00:31:13,906 --> 00:31:16,406 I'm gonna work on that shrimp. 718 00:31:16,408 --> 00:31:18,942 [Dylan] We are in for an epic feast this evening. 719 00:31:18,944 --> 00:31:21,445 I mean, surf and turf, beef and reef, 720 00:31:21,513 --> 00:31:23,614 whatever you want to call it. It's callin' my name. 721 00:31:23,616 --> 00:31:26,216 We've got two incredible competitors in there this evening. 722 00:31:26,218 --> 00:31:28,418 I mean they don't call Chef Ray Lampe the doctor 723 00:31:28,420 --> 00:31:31,355 for nothing, so the doctor is in the house tonight. 724 00:31:31,456 --> 00:31:33,423 Chef Amanda has won both rounds. 725 00:31:33,425 --> 00:31:36,593 She is definitely excellent competition. 726 00:31:36,595 --> 00:31:38,729 [Jenni] She's going to have to have all her ducks in a row 727 00:31:38,731 --> 00:31:42,099 have everything seasoned perfectly, have all those flavors come together 728 00:31:42,101 --> 00:31:45,802 from the beef to the seafood to the sides. 729 00:31:45,804 --> 00:31:47,804 So, I have to make something that's smoked 730 00:31:47,806 --> 00:31:49,940 and I look at all the beautiful mushrooms 731 00:31:50,042 --> 00:31:51,842 Beautiful. 732 00:31:51,911 --> 00:31:54,711 So, I made a medley of mushrooms to smoke. 733 00:31:54,713 --> 00:31:56,914 I tossed them with some olive oil 734 00:31:56,916 --> 00:31:57,948 and granulated onion, 735 00:31:58,016 --> 00:31:59,616 garlic, little bit of chili powder 736 00:31:59,618 --> 00:32:01,852 and put them in a cast iron pan right in the grill. 737 00:32:04,456 --> 00:32:07,324 [Amanda] I grabbed the beef tenderloin, get some seasoning on it. 738 00:32:07,326 --> 00:32:10,160 I need to get it on first, so that it cooks in time. 739 00:32:10,229 --> 00:32:12,562 -Okay. -Throw it onto the pit. 740 00:32:12,631 --> 00:32:14,932 Because I want to get char, lots of char. 741 00:32:14,934 --> 00:32:16,266 That's all. 742 00:32:16,268 --> 00:32:18,335 I want my sous chef to star with a mushroom sauce 743 00:32:18,437 --> 00:32:19,937 for the beef tenderloin. 744 00:32:20,038 --> 00:32:22,773 For the chili lime shrimp that I'm going to cook on a plank. 745 00:32:22,841 --> 00:32:25,142 I throw it in a bowl with some green onion, 746 00:32:25,243 --> 00:32:27,711 a little salt and some chili lime. 747 00:32:27,713 --> 00:32:29,880 This is going to be sweet, it's going to be tangy 748 00:32:29,882 --> 00:32:32,916 and if this plank works, it's going to be smoky. 749 00:32:36,221 --> 00:32:38,488 [Ray] I take the Porterhous and put it the smoker 750 00:32:38,490 --> 00:32:41,758 because I want to warm it u and get a little bit of smok flavor on it. 751 00:32:41,827 --> 00:32:44,761 First thing I got to do with the grits is get the veg stock 752 00:32:44,863 --> 00:32:46,063 and the grits in the pot. 753 00:32:46,131 --> 00:32:47,531 You got to get them cooking. 754 00:32:47,533 --> 00:32:49,499 Grits are something that a lot of people will screw up. 755 00:32:49,501 --> 00:32:51,435 Grits, beautiful grits. 756 00:32:51,437 --> 00:32:52,769 The texture's gotta be right. 757 00:32:52,838 --> 00:32:55,906 You think Kevin's gonna be happy if I serve him soggy grits? 758 00:32:56,809 --> 00:32:58,608 Thirty minutes, 30 minutes, chef. 759 00:32:59,545 --> 00:33:01,111 Marshmallow. 760 00:33:01,113 --> 00:33:02,946 Now it's time to get going o this dessert. 761 00:33:03,015 --> 00:33:06,316 It's simple. Graham crackers some marshmallows on them 762 00:33:06,318 --> 00:33:08,752 and I get my sous chef to start melting the chocolate. 763 00:33:09,922 --> 00:33:12,055 This is not going to be an ordinary chocolate. 764 00:33:12,057 --> 00:33:14,458 -I add some brandy -A little more. Good. 765 00:33:14,526 --> 00:33:15,759 ...and some chili. 766 00:33:16,929 --> 00:33:18,929 A little heat in your chocolate, 767 00:33:19,732 --> 00:33:20,864 that's what you want. 768 00:33:21,300 --> 00:33:22,332 Okay. 769 00:33:22,334 --> 00:33:24,101 The next thing I do is grab my eggplant 770 00:33:24,103 --> 00:33:26,737 and throw it straight into the fire. 771 00:33:26,805 --> 00:33:31,208 I need to get a nice char for my charred eggplant polenta. 772 00:33:31,210 --> 00:33:34,211 This is when I noticed that I need to flip my loins 773 00:33:34,213 --> 00:33:36,513 -[exclaims] -and when I flip it... 774 00:33:37,916 --> 00:33:40,183 I burnt the tenderloin. 775 00:33:40,185 --> 00:33:41,518 Charred. 776 00:33:48,394 --> 00:33:50,761 I burnt the tenderloin. 777 00:33:50,829 --> 00:33:52,095 Charred. 778 00:33:52,097 --> 00:33:54,464 You know what, I'm gonna raise that up. 779 00:33:54,566 --> 00:33:57,100 I raise up the grill heights, so that the tenderloin 780 00:33:57,102 --> 00:33:58,402 doesn't continue to burn. 781 00:33:59,405 --> 00:34:00,837 [Ray] It's time to get it moving along. 782 00:34:00,972 --> 00:34:03,006 Time to add the cobbler batt to the dessert 783 00:34:03,008 --> 00:34:05,509 and let those cook until it's nice and brown. 784 00:34:05,511 --> 00:34:07,811 The lobster, I'm gonna just sort of bake 'em. 785 00:34:07,813 --> 00:34:09,413 I put my lobster tails on a grate, 786 00:34:09,415 --> 00:34:10,947 so it'd be easier to move them around. 787 00:34:11,016 --> 00:34:14,117 20 minutes left, I'm gonna move my steak out to the big grill. 788 00:34:14,119 --> 00:34:16,053 I take my Porterhouse out of the grill 789 00:34:16,055 --> 00:34:19,222 and put it on the big fire, it's time to get it grilled. 790 00:34:22,327 --> 00:34:23,960 It's so hot. 791 00:34:24,062 --> 00:34:27,130 The next thing I want to wor on is my charred eggplant polenta. 792 00:34:27,132 --> 00:34:29,399 I'm trying to get some of the char off the eggplant, 793 00:34:29,401 --> 00:34:31,401 but it's so hot. Time's running out, 794 00:34:31,403 --> 00:34:33,537 so I just throw it all into the food processor. 795 00:34:33,638 --> 00:34:35,205 [Ray] Fifteen minutes. 796 00:34:35,207 --> 00:34:37,741 I look at my grits and they're really getting tender. 797 00:34:37,810 --> 00:34:39,309 And now it's time to doctor them up. 798 00:34:39,311 --> 00:34:42,112 So, I'm adding some heavy cream, some butter, 799 00:34:42,114 --> 00:34:43,713 and then the shredded gruyere. 800 00:34:45,184 --> 00:34:47,050 Time to flip my Porterhouse 801 00:34:47,052 --> 00:34:49,219 and it seems to be cooking a little too fast. 802 00:34:49,221 --> 00:34:51,521 So I raise the grate up a little bit. 803 00:34:51,523 --> 00:34:53,090 That thing gets hot. 804 00:34:53,092 --> 00:34:55,158 [Amanda] I run over to my shrimp. 805 00:34:55,260 --> 00:34:57,694 I know that it's cooked because it's nice and pink. 806 00:34:57,696 --> 00:35:00,630 I take a little piece off and taste it, the flavor's 807 00:35:00,632 --> 00:35:02,899 -phenomenal. -Oh, wow. 808 00:35:05,104 --> 00:35:06,937 -Those are nice. -Eight minutes left. 809 00:35:07,038 --> 00:35:09,139 Time for these beautiful mushrooms to come off the grill. 810 00:35:09,208 --> 00:35:10,707 They're done. 811 00:35:10,709 --> 00:35:12,309 We're taking the lobster tai off to baste them with butte 812 00:35:12,311 --> 00:35:14,211 Just gonna make it taste goo 813 00:35:15,214 --> 00:35:17,047 Okay, let's get the butters on there. 814 00:35:18,217 --> 00:35:20,817 Check out my steak and it's not getting done. 815 00:35:20,819 --> 00:35:22,953 It's pretty rare. I'm gonna move it to these other grills. 816 00:35:23,054 --> 00:35:24,454 I need something with a lid 817 00:35:24,456 --> 00:35:27,023 So I move it over to the smoker because it's pretty hot in there. 818 00:35:27,025 --> 00:35:28,959 Putting the Porterhouse in the closed grill 819 00:35:29,060 --> 00:35:31,428 is gonna give me the best chance to get that steak done. 820 00:35:32,664 --> 00:35:34,598 There's still a lot to do. 821 00:35:34,600 --> 00:35:37,934 The sous chef is stirring potatoes. 822 00:35:37,936 --> 00:35:40,704 Time's moving, it's intense. 823 00:35:40,706 --> 00:35:43,206 [sous chef] Chef, cobblers are looking nice. 824 00:35:43,208 --> 00:35:44,941 [Ray] So, my steak is still on. 825 00:35:44,943 --> 00:35:46,009 Yikes. 826 00:35:46,011 --> 00:35:47,611 But I know I don't have to carve it, 827 00:35:47,613 --> 00:35:50,213 so I'm gonna leave it till the last possible second. 828 00:35:50,215 --> 00:35:52,415 Steak is going right on the board. 829 00:35:52,417 --> 00:35:53,950 [Amanda] As I'm cutting into the meat, 830 00:35:53,952 --> 00:35:58,321 I do see some parts that are more on the rare side. 831 00:35:58,323 --> 00:36:00,957 I still have my beautiful mushroom sauce to put on it. 832 00:36:01,059 --> 00:36:02,492 So, I put it on top. 833 00:36:02,594 --> 00:36:05,328 Hopefully, it cooks the rare parts a little bit more. 834 00:36:07,599 --> 00:36:12,335 [all] Ten, nine, eight, seven, six, 835 00:36:12,437 --> 00:36:17,407 five, four, three, two, one. 836 00:36:17,409 --> 00:36:18,608 -Whoo. -Nice. 837 00:36:18,610 --> 00:36:19,709 -Nice. Good job. -Good job. 838 00:36:19,711 --> 00:36:20,977 Good job. 839 00:36:21,046 --> 00:36:23,713 The part that I'm super psyched about is the main. 840 00:36:23,715 --> 00:36:26,516 This is beef and reef done right. 841 00:36:26,518 --> 00:36:27,951 [Ray] I'm feeling pretty goo 842 00:36:28,019 --> 00:36:30,453 The only thing I'm worried about is the doneness of that steak. 843 00:36:30,555 --> 00:36:32,722 That's a big steak and I'm just not sure. 844 00:36:36,028 --> 00:36:37,627 Here we go. 845 00:36:37,629 --> 00:36:40,197 It's a beef and reef feast this evening. 846 00:36:40,199 --> 00:36:42,599 This first chef has prepare grilled beef tenderloin 847 00:36:42,601 --> 00:36:45,835 with mushroom sauce and chili lime shrimp on a plank. 848 00:36:45,937 --> 00:36:50,240 Charred eggplant polenta, purple potato with gruyere cheese. 849 00:36:50,342 --> 00:36:52,909 And we'll wrap it up with fiery chili s'mores. 850 00:36:52,911 --> 00:36:55,912 And this chef had to cook one of their dishes on a plank. 851 00:36:55,914 --> 00:36:57,214 [Kevin] Let's dig in. 852 00:36:57,216 --> 00:36:58,915 [Dylan] I really love the color that this chef 853 00:36:58,917 --> 00:37:00,550 managed to get out of these potatoes. 854 00:37:00,619 --> 00:37:02,319 -[Jenni] Isn't that lovely? -[Dylan] So vibrant. 855 00:37:05,824 --> 00:37:08,959 This chef absolutely nailed the cook on that tenderloin. 856 00:37:09,027 --> 00:37:13,096 Nice sear on the outside, perfect medium rare all the way through. 857 00:37:13,098 --> 00:37:15,999 And that's difficult to achieve in such a short timeline. 858 00:37:16,001 --> 00:37:18,034 I agree with you on this tenderloin, it's perfect. 859 00:37:18,036 --> 00:37:21,037 -It's... I mean, I can cut this with a butter knife. -Mm-hmm. Oh, yeah. 860 00:37:21,139 --> 00:37:23,740 Now, my shrimp, I really wanted these to be great. 861 00:37:23,842 --> 00:37:25,508 But mine are a little overcooked 862 00:37:25,510 --> 00:37:27,310 and whatever is on 'em has kind of thrown off 863 00:37:27,312 --> 00:37:28,645 my palate a little bit. 864 00:37:28,647 --> 00:37:31,715 [Jenni] I agree. I'm not really getting the plank technique 865 00:37:31,717 --> 00:37:33,450 coming through in this dish. 866 00:37:33,551 --> 00:37:35,118 [Kevin] I'm really digging up my polenta, I mean... 867 00:37:35,120 --> 00:37:36,385 [Jenni] Oh, it's amazing. 868 00:37:36,387 --> 00:37:38,622 Something in there is making this taste like dressing. 869 00:37:38,624 --> 00:37:39,956 Good job on this. 870 00:37:39,958 --> 00:37:45,061 I did, unfortunately, find a chunk of charcoal 871 00:37:45,163 --> 00:37:47,030 -in my polenta. -[Kevin] Oh, no. 872 00:37:47,032 --> 00:37:48,932 [Kevin] I'm digging the potatoes with the cheese 873 00:37:49,034 --> 00:37:50,900 and all that, but I don't understand why did they leave 874 00:37:50,902 --> 00:37:52,002 the skin inside of it? 875 00:37:52,004 --> 00:37:53,937 I love the color that the chef got on... 876 00:37:54,006 --> 00:37:55,839 Those color's making me very happy. 877 00:37:55,907 --> 00:37:57,507 Let's take a look at what the chef made for dessert. 878 00:37:57,509 --> 00:37:59,209 -Let's do it. -Yes. 879 00:37:59,211 --> 00:38:02,946 [Dylan] Really hoping this chef brings the heat with these fiery chili s'mores. 880 00:38:02,948 --> 00:38:05,015 Right off the bat, the smell is fantastic. 881 00:38:05,017 --> 00:38:07,050 I smell the chocolate, I smell the marshmallow. 882 00:38:10,022 --> 00:38:12,055 [Jenni] I am dying for a berry sauce. 883 00:38:12,157 --> 00:38:14,924 Something to moisten it a bit and brighten it up. 884 00:38:14,926 --> 00:38:16,459 Where's the heat, where are the peppers at? 885 00:38:16,561 --> 00:38:19,763 Especially when you call the desert fiery chili s'mores. 886 00:38:19,864 --> 00:38:21,598 -I'm expecting a pop, -[Jenni] Right. 887 00:38:21,600 --> 00:38:23,099 but I'm not getting it from this. 888 00:38:23,101 --> 00:38:25,335 Let's take a look at what the second chef has prepared. 889 00:38:25,404 --> 00:38:26,903 Let's do it. 890 00:38:28,607 --> 00:38:32,509 Our second beef and reef feast is here and this looks incredible. 891 00:38:32,511 --> 00:38:33,943 I mean, look at this platter. 892 00:38:34,045 --> 00:38:35,611 We are in for a treat. 893 00:38:35,613 --> 00:38:38,315 This chef has prepared for us grilled Porterhouse and lobster tails 894 00:38:38,317 --> 00:38:41,318 with chili lime butter, smoked mushroom medley, 895 00:38:41,320 --> 00:38:43,720 charred green onion and Gruyere grits 896 00:38:43,722 --> 00:38:46,456 and we'll wrap it all up with berry and yuzu cobbler. 897 00:38:46,558 --> 00:38:49,426 This chef's must use technique is smoked. 898 00:38:49,428 --> 00:38:50,960 I'm gonna slice this up for us. 899 00:38:52,164 --> 00:38:53,730 Cuts like butter, I see. 900 00:38:55,600 --> 00:38:56,900 [Dylan] You can smell the smoke on those mushrooms. 901 00:38:56,902 --> 00:38:58,435 -[Jenni] Oh, those are smoked mushrooms. -[Kevin] Yes. 902 00:39:02,007 --> 00:39:03,940 [Dylan] Right off the bat, the steak is cooked perfectly. 903 00:39:04,075 --> 00:39:05,408 Huge steak. 904 00:39:05,410 --> 00:39:08,945 To cook that to this temperature is very difficult. 905 00:39:09,014 --> 00:39:11,414 -I find that the steak is very under seasoned. -[Jenni] Hmm, very. 906 00:39:11,416 --> 00:39:13,116 It got a great crust around the outside 907 00:39:13,118 --> 00:39:16,753 and I'm just left wanting for a nice bite of salt. 908 00:39:18,223 --> 00:39:20,857 The flavor of the lobster is fantastic, it's well seasoned. 909 00:39:20,926 --> 00:39:23,226 You can taste the grill on it, especially when you dip it 910 00:39:23,228 --> 00:39:24,561 in the chili lime butter. 911 00:39:24,629 --> 00:39:26,563 On the mushrooms, I can taste the smoke, 912 00:39:26,631 --> 00:39:29,799 but on some of them, I can almost taste that is kind of over smoked. 913 00:39:29,801 --> 00:39:33,236 But now these grits. These grits are excellent. 914 00:39:33,305 --> 00:39:36,539 Nice texture, good flavor, like the green onions in it. 915 00:39:36,641 --> 00:39:38,208 I am digging these grits. 916 00:39:38,210 --> 00:39:40,410 I'm looking forward to seeing what this chef has for dessert. 917 00:39:40,412 --> 00:39:42,312 Let's do it. 918 00:39:42,314 --> 00:39:44,614 [Dylan] Yuzu, one of my favorite ingredients. 919 00:39:44,616 --> 00:39:46,316 I'm looking forward to digging into this. 920 00:39:50,655 --> 00:39:53,089 I think that the chef may have overcooked things a little bit. 921 00:39:53,091 --> 00:39:54,824 Mine's kind of dry. 922 00:39:54,826 --> 00:39:56,359 I think the crust is well executed. 923 00:39:56,395 --> 00:39:57,727 I would like it a little more moist, 924 00:39:57,729 --> 00:40:00,263 but I can get where this chef was trying to go with this 925 00:40:00,331 --> 00:40:01,331 and roll with it. 926 00:40:01,333 --> 00:40:04,134 This was a really synergistic dessert to cap off 927 00:40:04,235 --> 00:40:05,702 our second beef and reef feast. 928 00:40:05,704 --> 00:40:07,103 Two fantastic feasts tonight. 929 00:40:07,105 --> 00:40:08,705 We're gonna have to look at them dish by dish 930 00:40:08,707 --> 00:40:09,939 to see who comes out on top. 931 00:40:12,811 --> 00:40:14,411 Let's analyze both of these feasts 932 00:40:14,413 --> 00:40:15,645 starting with the mains. 933 00:40:15,747 --> 00:40:18,415 That first chef preparing the whole grilled tenderloin 934 00:40:18,417 --> 00:40:20,817 with the mushrooms. And the second chef, 935 00:40:20,819 --> 00:40:23,920 the surf and turf platter with the Porterhouse and the lobster tails. 936 00:40:23,922 --> 00:40:25,588 I knew that tenderloin from another life, 937 00:40:25,590 --> 00:40:26,956 it was that good. 938 00:40:27,025 --> 00:40:30,226 It was a perfect balance, perfect cook, good flavor on it. 939 00:40:30,228 --> 00:40:33,530 -[Jenni] I agree. -I think the mushrooms fell a little bit flat. 940 00:40:33,532 --> 00:40:35,265 Let's take a look at the surf and turf platter 941 00:40:35,333 --> 00:40:36,365 from the second chef. 942 00:40:36,367 --> 00:40:39,035 It was a beautiful cut of meat, perfectly cooked. 943 00:40:39,037 --> 00:40:41,104 Tender, just lost me on the taste. 944 00:40:41,106 --> 00:40:42,739 We didn't touch on the first chef's shrimp. 945 00:40:42,841 --> 00:40:44,307 I didn't mind the seasoning. 946 00:40:44,309 --> 00:40:47,644 -I thought it was quite nice, but the acid was overpowering -Yeah. 947 00:40:47,745 --> 00:40:49,312 and it made it a little mushy. 948 00:40:49,314 --> 00:40:50,613 Let's take a look at the sides. 949 00:40:50,615 --> 00:40:52,515 [Jenni] I love the smoked mushroom medley. 950 00:40:52,517 --> 00:40:54,818 It had a little bit of extra smoke, 951 00:40:54,820 --> 00:40:55,952 which I didn't mind. 952 00:40:55,954 --> 00:40:57,119 [Kevin] The first bite I got was good. 953 00:40:57,121 --> 00:40:59,222 Like, oh, wow. I like this nice char, good smoke 954 00:40:59,224 --> 00:41:01,825 and then the second bite, I just tasted soot. 955 00:41:01,827 --> 00:41:04,227 [Jenni] I love the purple potatoes, takes a bit of technique 956 00:41:04,229 --> 00:41:06,596 to keep that vibrant color in a color potato. 957 00:41:06,598 --> 00:41:09,232 The gruyere cheese was nice and mellow. 958 00:41:09,301 --> 00:41:10,800 Let's look at the next sides. 959 00:41:10,802 --> 00:41:13,203 Hmm, battle polenta and grits. 960 00:41:13,205 --> 00:41:15,805 It did not taste like polenta. 961 00:41:15,807 --> 00:41:18,141 The way they... technique that they did on that 962 00:41:18,210 --> 00:41:20,710 with eggplant and everything really had it taste like 963 00:41:20,712 --> 00:41:22,312 a dressing to me. 964 00:41:22,314 --> 00:41:26,416 The grits. Excellent, good flavor, good texture, 965 00:41:26,418 --> 00:41:27,717 good everything. 966 00:41:27,719 --> 00:41:29,419 I think they both killed it in taste. 967 00:41:29,421 --> 00:41:31,254 They're both very similar in presentation 968 00:41:31,289 --> 00:41:33,957 and one of them was definitely more creative than the other. 969 00:41:33,959 --> 00:41:37,227 And one used the fire, so the eggplant was charred, 970 00:41:37,229 --> 00:41:38,695 which I really liked. 971 00:41:38,697 --> 00:41:40,129 Let's take a look at desserts. 972 00:41:40,131 --> 00:41:43,199 [Jenni] I definitely preferred the cobbler from a taste, 973 00:41:43,201 --> 00:41:46,970 creativity and execution point of view. 974 00:41:46,972 --> 00:41:50,206 The s'mores I think could have been executed a little differently. 975 00:41:50,208 --> 00:41:53,109 A little more moisture, but the ganache was really nice. 976 00:41:53,111 --> 00:41:54,844 If you're going to get way out of your wheelhouse 977 00:41:54,913 --> 00:41:57,747 and add chili to it, then you need to make it incredible. 978 00:41:57,849 --> 00:42:01,451 -Well, my friends, two epic beef and reef feasts. -Ooh. 979 00:42:01,553 --> 00:42:03,987 It was a tough choice, but I think we've made our decision. 980 00:42:03,989 --> 00:42:05,822 -Yes, we have. -Yeah, we have. 981 00:42:12,030 --> 00:42:14,531 [Amanda] I cooked my heart o in the Fire Masters arena. 982 00:42:14,533 --> 00:42:17,300 I made myself very proud today. 983 00:42:17,302 --> 00:42:20,770 I think I executed the beef and reef theme pretty darn well. 984 00:42:20,805 --> 00:42:23,439 And I think that's going to lead me to victory. 985 00:42:23,508 --> 00:42:27,010 Chefs, both of your beef and reef feasts 986 00:42:27,012 --> 00:42:29,412 were decadent and creative interpretations 987 00:42:29,414 --> 00:42:30,747 of this classic pairing. 988 00:42:30,815 --> 00:42:33,917 In the first feast, we love the beef tenderloin, 989 00:42:33,919 --> 00:42:36,119 we thought it was cooked to a perfect medium rare. 990 00:42:36,121 --> 00:42:39,122 However, we felt the fiery chili s'mores lacked 991 00:42:39,124 --> 00:42:41,324 the promise of chili heat. 992 00:42:41,326 --> 00:42:44,294 In the second feast, we love the Porterhouse steak. 993 00:42:44,296 --> 00:42:47,130 It was big, juicy and expertly cooked. 994 00:42:47,132 --> 00:42:49,499 However, we felt the smoke in the mushroom medley 995 00:42:49,501 --> 00:42:51,234 was a little bit heavy handed. 996 00:42:51,336 --> 00:42:53,369 Chefs, we have made our decision. 997 00:42:53,371 --> 00:42:55,738 Although both of your beef and reef feasts 998 00:42:55,807 --> 00:42:58,408 were clever takes on this classic duo. 999 00:42:58,410 --> 00:43:00,410 There can only be one winner. 1000 00:43:00,412 --> 00:43:02,812 Tonight's winning feast is... 1001 00:43:06,718 --> 00:43:10,053 the second feast with the Porterhouse steak and the Gruyere grits. 1002 00:43:10,055 --> 00:43:12,055 -[all clapping] -Whoo. 1003 00:43:12,156 --> 00:43:15,124 Congratulations, Chef Ray, you have successfully defended 1004 00:43:15,126 --> 00:43:17,060 your Fire Masters title. Well done. 1005 00:43:17,128 --> 00:43:18,328 -[all clapping] -Nice job tonight. 1006 00:43:18,330 --> 00:43:19,462 Good job, chef. 1007 00:43:19,464 --> 00:43:22,098 Chef Amanda was so strong, she's really talented 1008 00:43:22,100 --> 00:43:23,299 with a big future. 1009 00:43:23,301 --> 00:43:25,268 And congratulations, Chef Amanda. 1010 00:43:25,270 --> 00:43:27,604 You're clearly a skilled and ambitious chef 1011 00:43:27,606 --> 00:43:30,239 and you have impressed us through this entire competition. 1012 00:43:30,341 --> 00:43:32,942 -Thank you. Thank you, judges. -Very, very nice work. 1013 00:43:33,011 --> 00:43:35,712 I'm doing what I love. Showcasing what I can do. 1014 00:43:35,714 --> 00:43:36,779 Expressing myself. 1015 00:43:36,781 --> 00:43:37,947 -Your first-- -You cooked your heart out. 1016 00:43:37,949 --> 00:43:39,716 -First competition. -Wow. 1017 00:43:39,718 --> 00:43:41,951 [Amanda] This was the most f I think I've ever had. 1018 00:43:42,053 --> 00:43:43,720 This is, like, a new experience for me. 1019 00:43:43,722 --> 00:43:45,355 -It's a rush, isn't it? -It is a rush.