1 00:00:01,069 --> 00:00:02,605 (RICHARD, VO) Previously on Next Level Chef... 2 00:00:02,705 --> 00:00:04,943 - We're heading to the pub! - Glug, glug, glug... 3 00:00:04,944 --> 00:00:07,081 It's gonna look more like a frat house today. 4 00:00:07,181 --> 00:00:08,350 When I see Richard go back for a second bite, 5 00:00:08,450 --> 00:00:10,120 it means he's got it on his menu. 6 00:00:10,220 --> 00:00:12,257 - Winning dish tonight... Connor. - (CHEERING) 7 00:00:12,358 --> 00:00:14,494 Back-to-back, just like the Lakers. 8 00:00:14,495 --> 00:00:15,865 Who will you be sending in, to the elimination cook? 9 00:00:15,966 --> 00:00:18,002 - Darian. - Amber. 10 00:00:18,003 --> 00:00:19,272 I ain't gonna lie, the pressure is on. 11 00:00:19,372 --> 00:00:21,409 - (NYESHA) Go, go, go! - Darian, what the hell?! 12 00:00:21,510 --> 00:00:23,213 Thought you're supposed to be a gentlemen. 13 00:00:23,313 --> 00:00:25,818 - That dish was cooked by Amber. - Oh, Amber. 14 00:00:25,918 --> 00:00:27,622 (GORDON, VO) And tonight... 15 00:00:27,722 --> 00:00:30,260 You'll turn cowboy cooking into culinary gold. 16 00:00:30,360 --> 00:00:32,965 - (HOLLERING) Yee-haw! - Let's go! 17 00:00:33,066 --> 00:00:35,070 I can't believe how good your grab was. 18 00:00:35,170 --> 00:00:36,707 (RICHARD) Let's go, boys! 19 00:00:36,808 --> 00:00:38,075 (ROARING) Yee-haw! 20 00:00:38,076 --> 00:00:40,214 How is that? (BLEEP) 21 00:00:40,314 --> 00:00:42,985 It's just ooey-gooey... mess. 22 00:00:42,986 --> 00:00:43,988 I don't know what to do. 23 00:00:44,088 --> 00:00:45,957 - (BANGING) - (BLEEP) 24 00:00:45,958 --> 00:00:47,427 (HI-ENERGY ROCK MUSIC) 25 00:00:58,884 --> 00:01:00,988 (VALIANT MUSIC) 26 00:01:00,989 --> 00:01:02,726 - Oh, oh, oh, oh... - Good morning! 27 00:01:02,826 --> 00:01:03,760 - Woo! - Wow. 28 00:01:03,761 --> 00:01:05,262 There they are. 29 00:01:05,263 --> 00:01:07,401 - Good morning! - (CHEFS) Morning, chef! 30 00:01:07,502 --> 00:01:10,107 - How's everyone feeling? - (CHEFS) Good. Great, chef. 31 00:01:10,207 --> 00:01:12,377 Team Arrington, two back-to-back wins. 32 00:01:12,378 --> 00:01:13,880 - Machete! - Wassup, babe? (CHUCKLES) 33 00:01:13,881 --> 00:01:16,018 (BLEEP) 34 00:01:16,118 --> 00:01:18,123 - Chef, come on. - What's up babe? 35 00:01:18,223 --> 00:01:20,025 - It's what we say in the South. - Baby chef?! 36 00:01:20,026 --> 00:01:21,261 It's a term of endearment to everybody. 37 00:01:21,262 --> 00:01:22,265 But you're talking to your mentor 38 00:01:22,365 --> 00:01:24,167 not swiping on (BLEEP) Tinder. 39 00:01:24,168 --> 00:01:26,138 - (GIGGLING) - What a character! 40 00:01:26,139 --> 00:01:27,775 Listen up, breaking news! 41 00:01:27,875 --> 00:01:29,880 After tonight's challenge... 42 00:01:29,980 --> 00:01:32,619 the team game is over. 43 00:01:32,719 --> 00:01:34,890 (TENSE MUSIC) 44 00:01:34,990 --> 00:01:38,195 You'll all be talented individuals. 45 00:01:38,196 --> 00:01:39,900 No one to cover for your mistakes. 46 00:01:40,000 --> 00:01:41,069 Damn. 47 00:01:41,169 --> 00:01:42,271 (GORDON) So let's make 48 00:01:42,371 --> 00:01:44,877 this last team cook count. 49 00:01:44,977 --> 00:01:46,712 - Understood? - (CHEFS) Yes, chef. 50 00:01:46,713 --> 00:01:50,052 Gordon's Girls will forever go down in history 51 00:01:50,053 --> 00:01:52,023 as the only girl group 52 00:01:52,024 --> 00:01:53,895 but I think we all know what time it is. 53 00:01:53,995 --> 00:01:56,198 And it's my time to shine, baby. 54 00:01:56,199 --> 00:01:58,036 All of you, pay attention, please. 55 00:01:58,136 --> 00:02:00,174 This competition, honestly, 56 00:02:00,274 --> 00:02:01,909 can sometimes feel like the Wild West. 57 00:02:01,910 --> 00:02:04,916 But today, it is the Wild West. 58 00:02:04,917 --> 00:02:07,188 - Yee-haw! - Oh my God. 59 00:02:07,288 --> 00:02:09,191 Because for your next challenge, thank you, Christian... 60 00:02:09,192 --> 00:02:10,961 - (LAUGHTER) - ...you'll be elevating 61 00:02:10,962 --> 00:02:12,799 rustic ranch-style dishes. 62 00:02:12,899 --> 00:02:15,069 - Hell, yeah! - Woo! 63 00:02:15,070 --> 00:02:16,306 Go on, you were practicing earlier. 64 00:02:16,406 --> 00:02:19,780 - Duh... duh, duh, duh. - (CHEERING) 65 00:02:19,880 --> 00:02:21,449 (NYESHA) Jump on it! 66 00:02:21,550 --> 00:02:23,955 - I'm telling you! - (LAUGHTER AND WHOOPS) 67 00:02:24,055 --> 00:02:25,056 Can I get a yee-haw? 68 00:02:25,057 --> 00:02:27,326 (CHEFS) Yee-haw! 69 00:02:27,327 --> 00:02:28,797 I'm from Texas, baby. 70 00:02:28,798 --> 00:02:29,833 This is what we do. 71 00:02:29,834 --> 00:02:31,068 Cast iron skillet, 72 00:02:31,069 --> 00:02:32,940 cattle mooing in the background, 73 00:02:33,040 --> 00:02:34,374 rattlesnakes bitin' at your legs 74 00:02:34,475 --> 00:02:35,946 while you're whipping up some potatoes. 75 00:02:36,046 --> 00:02:39,385 Like, that's cowboy cooking A-1. 76 00:02:39,485 --> 00:02:41,524 We're taking ranch cooking to the Next Level. 77 00:02:41,624 --> 00:02:44,228 - Let's go. - (NYESHA) Coffee rubs, 78 00:02:44,328 --> 00:02:49,471 whiskey glazes, or even trendy cowboy buttery toppings. 79 00:02:49,472 --> 00:02:52,378 You all have 30 minutes to turn cowboy cooking 80 00:02:52,478 --> 00:02:55,383 - into culinary gold. - (CHEFS) Heard, chef. 81 00:02:55,384 --> 00:02:57,487 Alright, Team Arrington, thanks to Connor 82 00:02:57,589 --> 00:03:00,359 - we are back in the top level. - Get it. 83 00:03:00,360 --> 00:03:02,832 Please head to the elevator and I'll see you shortly. 84 00:03:04,502 --> 00:03:06,239 We got rustic, we got rustic! 85 00:03:06,339 --> 00:03:07,709 It's a long fall from there, Machete. 86 00:03:07,809 --> 00:03:09,144 (HI-ENERGY ROCK) 87 00:03:09,145 --> 00:03:10,848 (DRAMATIC BEATS) 88 00:03:10,849 --> 00:03:12,719 (ELEVATOR PINGS) 89 00:03:12,819 --> 00:03:15,156 (WHOOPS AND CHEERS) 90 00:03:15,257 --> 00:03:17,529 - Yeah! - (CONNOR) I love this challenge. 91 00:03:17,629 --> 00:03:21,002 Being outside over the campfire, having dirt on your feet. 92 00:03:21,102 --> 00:03:23,406 Peak cooking, in my opinion. 93 00:03:23,507 --> 00:03:25,409 Can't go country cooking without a frickin' wooden spoon. 94 00:03:25,410 --> 00:03:27,013 Oh, I think you're right! 95 00:03:27,014 --> 00:03:28,950 (SOMBER NOTE) 96 00:03:28,951 --> 00:03:30,721 (MAKES WHIPPING SOUND) Let me get that protein. 97 00:03:30,822 --> 00:03:32,124 (FAST-PACED BEAT) 98 00:03:32,224 --> 00:03:33,594 Here we go. 99 00:03:36,934 --> 00:03:39,305 It's our last time we work as a team - I'm a little sad. 100 00:03:39,405 --> 00:03:41,276 The Blais Boys are going solo now, 101 00:03:41,376 --> 00:03:43,580 but hey, after every great boy band 102 00:03:43,581 --> 00:03:45,183 kinda that's what happens, right? 103 00:03:45,184 --> 00:03:46,418 I ain't gonna lie. 104 00:03:46,419 --> 00:03:47,655 I like this kitchen a lot. 105 00:03:47,755 --> 00:03:50,194 (CHUCKLES) 106 00:03:50,294 --> 00:03:53,199 - Last team challenge. - (EACH CHEF) Gordon Girls! 107 00:03:53,299 --> 00:03:56,271 - Yee-haw! - (ALL) Alright. 108 00:03:56,272 --> 00:03:57,876 - Basement, let's go. - Let's go! 109 00:03:57,976 --> 00:04:00,313 Oh, my goodness. 110 00:04:00,314 --> 00:04:03,920 Look at our beautiful little brick grills. 111 00:04:03,921 --> 00:04:06,560 It's simple, but it's chic. 112 00:04:06,660 --> 00:04:09,165 I love it. It's very campfire-y. 113 00:04:09,265 --> 00:04:11,035 This is the New Wild West. 114 00:04:11,135 --> 00:04:11,903 (ELEVATOR PINGS) 115 00:04:13,440 --> 00:04:14,909 - Woo! - Come here. 116 00:04:14,910 --> 00:04:17,047 Line up. 117 00:04:17,148 --> 00:04:18,850 When was the last time we went camping? 118 00:04:18,851 --> 00:04:20,721 Oh man, it's been a long time for me, chef. 119 00:04:20,722 --> 00:04:22,626 - Really? - I do a lot of camping, chef. 120 00:04:22,726 --> 00:04:24,328 - The stars in the sky. - Beautiful. 121 00:04:24,428 --> 00:04:25,864 I'll do anything to get away 122 00:04:25,865 --> 00:04:27,099 from Richard Blais' (BLEEP) voice. 123 00:04:27,100 --> 00:04:29,172 (UPROARIOUS LAUGHTER) 124 00:04:29,272 --> 00:04:31,209 (RICHARD, CLAPPING) Let's go, Team Blais! 125 00:04:31,309 --> 00:04:33,313 Listen boys, this ain't my first rodeo, okay? 126 00:04:33,413 --> 00:04:35,585 - (CHEFS) Okay, chef. - Let's go. Let's go. 127 00:04:35,685 --> 00:04:37,454 Alright, let's line it up. Questions? Comments? Concerns? 128 00:04:37,556 --> 00:04:39,459 We got ideas? What're we thinking of 129 00:04:39,560 --> 00:04:41,362 - before the platform comes? - I'm in from Texas. 130 00:04:41,463 --> 00:04:42,597 I want to be able to just represent. 131 00:04:42,598 --> 00:04:43,935 Not too much fine dining today, chef. 132 00:04:44,035 --> 00:04:46,238 But presentation-wise 133 00:04:46,239 --> 00:04:48,343 it should look like this is in a resort 134 00:04:48,443 --> 00:04:49,812 that happens to be on a ranch. 135 00:04:49,813 --> 00:04:50,848 Yes, chef. 136 00:04:50,948 --> 00:04:52,952 Woo, woo! 137 00:04:53,052 --> 00:04:54,221 Jump on it! 138 00:04:54,321 --> 00:04:55,525 There it is. 139 00:04:55,625 --> 00:04:57,228 - We got Cali! - California. 140 00:04:57,328 --> 00:04:59,498 - Aw, aw! - Let's go, chef. 141 00:04:59,599 --> 00:05:01,236 We stay grilling. What are you excited about? 142 00:05:01,336 --> 00:05:03,340 Rustic. Bold flavor. Cilantro. 143 00:05:03,440 --> 00:05:05,344 Big meat. Like, I'm here for it. 144 00:05:05,444 --> 00:05:08,249 We have an amazing grill here. 145 00:05:08,350 --> 00:05:10,387 But it's in your hands. Please line up. 146 00:05:10,487 --> 00:05:12,525 - (CONNOR) Yes, chef. Let's go. - (DANIELLE) Here we go. 147 00:05:12,526 --> 00:05:14,361 (NYESHA) Platform's on the move. 148 00:05:14,461 --> 00:05:17,234 Next Level ranch cooking, okay? 149 00:05:17,334 --> 00:05:19,104 - (PLATFORM BLEEPS) - Go! Go, go! 150 00:05:19,205 --> 00:05:22,111 We got squab, elk! 151 00:05:22,211 --> 00:05:23,514 Oh, you got elk. Amazing. 152 00:05:23,614 --> 00:05:26,786 I see this stunning marble ribeye. 153 00:05:26,787 --> 00:05:29,257 If that's not cowboy, I don't know what it is. 154 00:05:29,358 --> 00:05:30,694 I'm goin' ribeye, I'm goin' ribeye. 155 00:05:30,695 --> 00:05:32,799 (DANIELLE) Who sees polenta? Oh, yes! 156 00:05:32,899 --> 00:05:35,370 - (NYESHA) Venison. - There's my venison. Yoink. 157 00:05:35,470 --> 00:05:37,373 I plan on making a country-fried venison steak. 158 00:05:37,374 --> 00:05:39,412 This screams cowboy cooking. 159 00:05:39,513 --> 00:05:41,281 Ten seconds, guys. Quick on the draw, right? 160 00:05:41,282 --> 00:05:42,985 So I'm grabbing corn, some peppers. 161 00:05:43,086 --> 00:05:44,656 Guys, grab, grab! 162 00:05:44,756 --> 00:05:46,125 (MACHETE) I saw Bourbon at the last minute. 163 00:05:46,225 --> 00:05:47,696 (NYESHA) Good job, good job. 164 00:05:47,796 --> 00:05:49,297 (MACHETE) This grab couldn't be any better. 165 00:05:49,298 --> 00:05:51,537 Take me back to the range. 166 00:05:51,637 --> 00:05:53,305 Let's go, boys. Alright? 167 00:05:53,306 --> 00:05:54,543 - (RICHARD) Let's go! - Go, go, go! 168 00:05:54,643 --> 00:05:56,312 Turkey! Alright, trout's easy to cook. 169 00:05:56,412 --> 00:05:58,416 That reminds me of a ranch. 170 00:05:58,517 --> 00:05:59,719 I see these buffalo loins and I snag 'em up. 171 00:05:59,820 --> 00:06:02,190 Twenty seconds, okay? Ancho chiles? 172 00:06:02,191 --> 00:06:03,961 Oh, ancho chiles, ancho chiles! 173 00:06:04,061 --> 00:06:07,099 With game meats, you want to bring some punchy elements. 174 00:06:07,100 --> 00:06:10,173 Ancho chiles: It screams cowboy culture to me. 175 00:06:10,274 --> 00:06:11,810 - Duck is a good one-- - Duck is great. 176 00:06:11,910 --> 00:06:13,680 The only red meat I see on that platform is gone. 177 00:06:13,781 --> 00:06:15,818 Jared's long arms just grabbed 'em. 178 00:06:15,918 --> 00:06:17,854 So I grabbed the only thing with a hint of red 179 00:06:17,855 --> 00:06:20,459 - and that was duck breast. - Squab! Squab, you like that? 180 00:06:20,460 --> 00:06:21,730 - You like pigeon? - Yeah, I'll do pigeon. 181 00:06:21,830 --> 00:06:23,298 Give me that bird! Come over here. 182 00:06:23,299 --> 00:06:24,736 I see some cherries and I'm, 183 00:06:24,836 --> 00:06:26,606 "Okay, this gonna go well with my bird." 184 00:06:26,607 --> 00:06:28,343 Grab it or regret it! Grab it or regret it! 185 00:06:28,443 --> 00:06:30,313 Oh man, I'm looking down. 186 00:06:30,413 --> 00:06:31,750 Oh, wow. I didn't grab any starch. 187 00:06:31,850 --> 00:06:33,587 What am I gonna do for the starch? 188 00:06:33,687 --> 00:06:34,923 (GORDON) Ladies, on your mark. 189 00:06:35,023 --> 00:06:37,595 Get set. 190 00:06:37,695 --> 00:06:39,197 - (PLATFORM BLEEPS) - Let's go, ladies! Let's go! 191 00:06:39,198 --> 00:06:41,202 Protein-wise, what do we got? 192 00:06:41,302 --> 00:06:42,572 (GORDON) Catfish, love that! 193 00:06:42,672 --> 00:06:44,041 I ain't never too high and mighty 194 00:06:44,141 --> 00:06:46,011 for some catfish nuggets, okay? 195 00:06:46,012 --> 00:06:49,217 Then I see cornbread. Like, what is happening?! 196 00:06:49,218 --> 00:06:51,488 I'm getting the most perfect grab. 197 00:06:51,489 --> 00:06:52,591 (GORDON) Rainbow trout. That's good! 198 00:06:52,592 --> 00:06:54,628 Oh my God, wild turkey. 199 00:06:54,629 --> 00:06:57,736 Wild turkey, that's what's left. Lucky me! 200 00:06:57,836 --> 00:06:59,606 Twenty seconds, ladies. Get some citrus. 201 00:06:59,706 --> 00:07:01,342 We're on the basement level. 202 00:07:01,442 --> 00:07:02,945 They've taken everything. 203 00:07:03,046 --> 00:07:04,650 I grab chickpeas. 204 00:07:04,750 --> 00:07:06,654 - Beautiful, beautiful. - (PLATFORM RUMBLING) 205 00:07:06,754 --> 00:07:09,993 Just as the platform is going up, I see feta. 206 00:07:10,093 --> 00:07:11,530 That, too. I'll take it! 207 00:07:11,630 --> 00:07:12,966 (GORDON) Well done. 208 00:07:13,066 --> 00:07:15,637 Alright. 209 00:07:15,638 --> 00:07:17,074 - I grabbed a lot. - You did grab a lot. 210 00:07:17,174 --> 00:07:18,343 I gotta figure this out. 211 00:07:18,443 --> 00:07:21,215 (COLE) Tomatoes. 212 00:07:21,315 --> 00:07:22,652 (GORDON) Okay ladies, here we go. 213 00:07:22,752 --> 00:07:24,522 Rustic ranch cooking, yes? 214 00:07:24,523 --> 00:07:26,793 Thirty minutes start now, yes? 215 00:07:26,893 --> 00:07:29,766 (COLE) We're some badass chefs, no matter what we got. 216 00:07:29,866 --> 00:07:31,770 (GORDON) Gabrielle, what'd you get? 217 00:07:31,870 --> 00:07:33,808 - I got rainbow trout. - Good. Sometimes you have 218 00:07:33,908 --> 00:07:35,944 those little rivers running through the ranch, right? 219 00:07:35,945 --> 00:07:39,686 So, yes, a little light fly rod and grabbing those trout. 220 00:07:39,786 --> 00:07:42,391 - It's a great protein. - (URGENT MUSIC) 221 00:07:42,491 --> 00:07:45,664 I used to spend a lot of summers in Montana. 222 00:07:45,665 --> 00:07:48,903 We would go fly fishing and all you could get was trout. 223 00:07:48,904 --> 00:07:51,040 - That won't take long to cook. - No, chef. 224 00:07:51,041 --> 00:07:52,912 Focus on everything else and get that going, yeah? 225 00:07:53,012 --> 00:07:54,515 Everything else. Yes, chef. You know chef, I'm thinking 226 00:07:54,615 --> 00:07:56,653 - with the chickpeas... - Mm-hm. 227 00:07:56,753 --> 00:07:58,956 ...I'd love to blend 'em and do a bit of a creamy hummus. 228 00:07:58,957 --> 00:08:00,427 Nice. That's a nice idea. Whip it. 229 00:08:00,528 --> 00:08:02,096 - Yes, chef. - Beautifully done. 230 00:08:02,097 --> 00:08:05,169 Hummus is a big risk in some ranch-style cooking 231 00:08:05,170 --> 00:08:07,808 but cowboys have to eat hummus. 232 00:08:07,908 --> 00:08:10,112 They have to, they need a little snack along the way 233 00:08:10,213 --> 00:08:13,452 and they always carry hummus in their little knapsacks, yeah. 234 00:08:13,453 --> 00:08:15,858 (LAUGHS) 235 00:08:15,958 --> 00:08:18,564 What the (BLEEP)? There's a hole in this (BLEEP)! 236 00:08:18,664 --> 00:08:21,702 - Girl, what'd you grab? - I grabbed some catfish, chef. 237 00:08:21,703 --> 00:08:23,807 I'm gonna fry this catfish and make some cornbread muffins. 238 00:08:23,907 --> 00:08:25,410 Nice. What're you gonna do with this crispy cabbage? 239 00:08:25,511 --> 00:08:27,948 I want one nice little wedge 240 00:08:27,949 --> 00:08:29,685 so I can get a nice color on it and then braise it down. 241 00:08:29,786 --> 00:08:32,090 Stick that in the oven on a tray, okay? 242 00:08:32,191 --> 00:08:34,929 Come on ladies, I want some absolute cracking dishes here. 243 00:08:37,434 --> 00:08:38,703 Andy, how're you feeling? what'd you get? 244 00:08:38,804 --> 00:08:40,173 - I got wild turkey, chef. - Wow. Okay. 245 00:08:40,273 --> 00:08:42,009 I have never made that before. 246 00:08:42,010 --> 00:08:44,181 That turkey is the hardest one. What're you thinking? 247 00:08:44,281 --> 00:08:45,718 Hold on. I need to think. 248 00:08:45,818 --> 00:08:48,722 I am swimming in the deep end. 249 00:08:48,723 --> 00:08:52,865 I've never looked at a wild turkey thigh... in my life. 250 00:08:52,866 --> 00:08:54,335 It's hard because you got the thigh there, 251 00:08:54,435 --> 00:08:56,438 so it's pretty strenuous. 252 00:08:56,539 --> 00:09:00,847 I am... panicking. Even he's discouraged! 253 00:09:00,848 --> 00:09:05,190 Oh, man. This is the last thing I need. 254 00:09:05,290 --> 00:09:06,191 - (BLEEP) - (MUSIC ENDS) 255 00:09:11,068 --> 00:09:13,472 (TENSE MUSIC) 256 00:09:13,473 --> 00:09:14,909 That turkey's the hardest one. 257 00:09:14,910 --> 00:09:18,282 This turkey has got me running wild. 258 00:09:18,283 --> 00:09:21,523 You don't want it too dry. But it can't be raw either. 259 00:09:21,623 --> 00:09:22,925 I don't think. I've never made a wild turkey. 260 00:09:23,025 --> 00:09:24,895 I don't even know what I'm talking about. 261 00:09:24,896 --> 00:09:26,900 The other way around is to cook it in a pressure cooker 262 00:09:27,034 --> 00:09:28,470 - if you want to do a stew-- - I was thinking of slicing it 263 00:09:28,571 --> 00:09:30,372 in half so it's not as thick. 264 00:09:30,373 --> 00:09:32,444 What, like a little scallop? 265 00:09:32,545 --> 00:09:36,552 I think I want to slice it in half just to make it manageable. 266 00:09:36,553 --> 00:09:39,524 It's a bit, "I'm running on vibes and hoping for the best." 267 00:09:39,525 --> 00:09:41,061 Gobble, gobble. Here we go! 268 00:09:44,402 --> 00:09:45,771 - (WHOOSH) - Woo! 269 00:09:45,904 --> 00:09:47,907 - (NYESHA) Beautiful. - Flame on, baby! 270 00:09:47,908 --> 00:09:49,779 - Twenty-five minutes left, guys. - (LAUGHING) 271 00:09:49,879 --> 00:09:51,949 - Machete! - Wassup? Wassup? 272 00:09:51,950 --> 00:09:53,921 - What'd you grab? - I got some venison, chef. 273 00:09:54,054 --> 00:09:55,658 - Amazing. - I'm gonna make a country-fried 274 00:09:55,758 --> 00:09:57,794 steak with this venison right here. 275 00:09:57,795 --> 00:09:59,800 Some candied Bourbon carrots with that bad boy. 276 00:09:59,900 --> 00:10:01,802 Amazing. Candied Bourbon carrots, incredible. 277 00:10:01,803 --> 00:10:04,240 Yes. And then corn and pepper cowboy relish... 278 00:10:04,241 --> 00:10:05,643 - Okay. - ...I call it 279 00:10:05,644 --> 00:10:07,782 This is a dish I've cooked before. 280 00:10:07,882 --> 00:10:10,788 Nice country-fried venison steak. I mean... pfft! 281 00:10:10,921 --> 00:10:12,959 This is classic, country, campfire cookin'. 282 00:10:13,059 --> 00:10:14,928 I've worked with venison for years since I was a kid. 283 00:10:14,929 --> 00:10:17,535 - I love deer meat. - You showed up in full camo 284 00:10:17,669 --> 00:10:18,838 - the first time I saw you. - Oh, yeah! 285 00:10:18,938 --> 00:10:20,674 Oh, I'm south Texas, I love this. 286 00:10:20,675 --> 00:10:22,678 - I love that. - That's my stuff. 287 00:10:22,679 --> 00:10:23,848 - You do a lot of hunting? - Yeah, I do do hunting. 288 00:10:23,948 --> 00:10:25,685 - Amazing. - I use all of it, too. 289 00:10:25,785 --> 00:10:27,220 - Hell, yeah. - I'm not a guy who cuts it 290 00:10:27,320 --> 00:10:28,857 and throws it away. We use all of the product. 291 00:10:28,957 --> 00:10:30,694 - Awesome. Very good. - Thank you, chef. 292 00:10:30,695 --> 00:10:32,130 - We're going for the dub today. - Keep going. 293 00:10:32,230 --> 00:10:35,135 - This is looking so nice. - You okay, Danielle? 294 00:10:35,136 --> 00:10:36,806 I need some tips from you on this elk. 295 00:10:36,940 --> 00:10:38,576 - Got you. - Never cooked elk before. 296 00:10:38,577 --> 00:10:40,813 Elk is very lean, sort of light in flavor. 297 00:10:40,814 --> 00:10:42,685 And we're looking at a medium rare temp. 298 00:10:42,785 --> 00:10:44,454 Exactly. So you can get that on and rest it any time. 299 00:10:44,555 --> 00:10:46,124 - Okay. - Talk to me about your polenta. 300 00:10:46,125 --> 00:10:47,562 I'm gonna add this beautiful cheddar... 301 00:10:47,662 --> 00:10:49,431 - Ooh, a cheddar polenta. - Yes. 302 00:10:49,532 --> 00:10:50,701 I saw you grab fresh corn, as well. 303 00:10:50,835 --> 00:10:52,572 I'm charring it already on the grill, 304 00:10:52,672 --> 00:10:54,241 charring the peaches, charring the jalapeños. 305 00:10:54,341 --> 00:10:55,744 It's all gonna be incorporated in this guy. 306 00:10:55,845 --> 00:10:57,413 - Girl! - We'll split it in here and do 307 00:10:57,414 --> 00:10:58,751 a charred chimichurri as well, to put on there. 308 00:10:58,851 --> 00:11:00,353 Who are you today?! 309 00:11:00,453 --> 00:11:01,756 Girl, I'm comin' into my own! 310 00:11:01,757 --> 00:11:04,729 Let's go, Danielle! 311 00:11:04,829 --> 00:11:06,465 Make it a reality, girl! May I flip this for you? 312 00:11:06,599 --> 00:11:08,736 Please! 313 00:11:08,737 --> 00:11:11,742 (CONNOR) Let's go, y'all. 314 00:11:11,743 --> 00:11:14,014 - Connor. - Yes, chef? 315 00:11:14,114 --> 00:11:16,017 Where are you taking us on our ranch, prairie cookin' today? 316 00:11:16,018 --> 00:11:17,856 I'm taking you to Yosemite Valley right now. 317 00:11:17,989 --> 00:11:19,325 - Let's go, I love Yosemite. - California barbecue. 318 00:11:19,458 --> 00:11:20,994 Instant grit cornbread. 319 00:11:21,128 --> 00:11:22,732 - Let's go! - We're doing it today, chef. 320 00:11:22,866 --> 00:11:24,133 I love that. Do you make cornbread often? 321 00:11:24,134 --> 00:11:25,871 - Love cornbread. - Amazing, same here. 322 00:11:25,971 --> 00:11:27,007 - One of my favorite things. - Awesome. 323 00:11:27,140 --> 00:11:28,910 Just bring that soul today, chef. 324 00:11:28,911 --> 00:11:30,046 - I see you have... - Let's get it. 325 00:11:30,146 --> 00:11:32,750 ...the flat cap roasting, very beautiful. 326 00:11:32,751 --> 00:11:35,022 Super caramelized, crispy in the cast iron. 327 00:11:35,023 --> 00:11:36,658 Just like I do it out on the ranch. 328 00:11:36,659 --> 00:11:38,095 I love that, Connor. Really smart. 329 00:11:38,096 --> 00:11:39,264 Yee-haw! 330 00:11:40,667 --> 00:11:42,871 (URGENT MUSIC) 331 00:11:42,872 --> 00:11:44,609 (RICHARD) Twenty minutes remain, 20 minutes. 332 00:11:44,709 --> 00:11:46,444 (CHRISTIAN) Cool, calm, collected, chef. 333 00:11:46,445 --> 00:11:49,184 Alright Christian, I love this duck, scored, cold pan. 334 00:11:49,284 --> 00:11:51,020 - What's the dish? - Mushroom kale salad 335 00:11:51,021 --> 00:11:53,661 paired with a hard-seared, scored zucchini, 336 00:11:53,761 --> 00:11:55,162 - a warm kimchi dressing. - So just... 337 00:11:55,263 --> 00:11:57,166 Uh, we've been here before, Christian. 338 00:11:57,167 --> 00:11:58,670 - We have. - Not a great grab from you. 339 00:11:58,671 --> 00:11:59,773 Let's be honest. 340 00:11:59,906 --> 00:12:01,810 Where's everything else? 341 00:12:01,910 --> 00:12:03,814 I mean, it's just fish and mushrooms and broth. 342 00:12:03,914 --> 00:12:06,051 I'm worried that's a little too minimalistic. 343 00:12:06,151 --> 00:12:08,322 Am I sensing a little bit of nerves from you? 344 00:12:08,423 --> 00:12:10,193 There's been a couple times where I've had horrible grabs 345 00:12:10,293 --> 00:12:12,063 but this might be one of my worst grabs. 346 00:12:12,197 --> 00:12:14,702 I want you to think exclusive ranch resort here. 347 00:12:14,802 --> 00:12:15,937 I got it, chef. Yeah, thank you. 348 00:12:15,938 --> 00:12:17,675 Jared, how're we doing? 349 00:12:17,775 --> 00:12:19,779 So you're going cowboy bison steak. 350 00:12:19,879 --> 00:12:22,183 - Yes. - You got bison strip 351 00:12:22,317 --> 00:12:24,923 with potatoes. This is a ranch dish. This works. 352 00:12:25,056 --> 00:12:26,693 Have you ever cooked bison before, Jared? 353 00:12:26,793 --> 00:12:28,463 Just like bison burgers, that kind of stuff. 354 00:12:28,564 --> 00:12:30,667 Okay. Buffalo, you can go mid-rare, rare on it, right? 355 00:12:30,801 --> 00:12:32,103 - Yeah. - You don't want to go more 356 00:12:32,203 --> 00:12:34,074 - than mid-rare. - I'm thinking of a rustic 357 00:12:34,208 --> 00:12:35,577 crushed potato, leaving the skins on. 358 00:12:35,677 --> 00:12:37,213 This is Southern California 359 00:12:37,214 --> 00:12:38,817 heading on to Yellowstone right here. 360 00:12:38,950 --> 00:12:41,690 Let's go! Yellowstone-style, I love it! 361 00:12:41,823 --> 00:12:42,958 Darian, what are we making? 362 00:12:43,092 --> 00:12:45,831 I'm making a pan-roasted squab 363 00:12:45,931 --> 00:12:49,939 with a cherry demi-glace Spaetzle. 364 00:12:50,073 --> 00:12:52,678 - You got hands? - Yep, yep. Thank you. 365 00:12:52,812 --> 00:12:53,947 I used to play cricket back in Jamaica. 366 00:12:54,047 --> 00:12:56,585 Oh, cricket? Oh, let's go, dude! 367 00:12:56,586 --> 00:12:57,722 The only sport I don't understand. 368 00:12:57,822 --> 00:12:59,826 (BELLY LAUGH) 369 00:12:59,926 --> 00:13:02,363 I don't have a starch. I'ma have to make some. 370 00:13:02,497 --> 00:13:05,402 - I'll make some Spaetzle. - It's eggs and flour, right? 371 00:13:05,403 --> 00:13:08,442 Ranch-style cooking, that's just not my thing either. 372 00:13:08,576 --> 00:13:11,281 So, I'm just gonna wing it. 373 00:13:11,282 --> 00:13:12,984 (RICHARD) Have you ever cooked on a ranch before? 374 00:13:12,985 --> 00:13:14,888 - No, chef. (LAUGHS) - No?! 375 00:13:14,889 --> 00:13:16,458 Okay, well we gotta go for a ride after this. 376 00:13:16,559 --> 00:13:18,162 I live on a ranch. Let's go. 377 00:13:18,262 --> 00:13:20,901 Like there's coyotes howling in my backyard. 378 00:13:21,001 --> 00:13:23,105 (HOLLERING) Let's go, boys! (ROARING) Yee-haw! 379 00:13:23,106 --> 00:13:25,777 Yee-haw! No, that's a horrible yee-haw. 380 00:13:25,778 --> 00:13:27,715 Someone told me my yee-haw was like Woody from Toy Story. 381 00:13:27,848 --> 00:13:30,854 That's not a compliment! 382 00:13:30,988 --> 00:13:34,728 Guys, the hottest trend in culinary cooking today 383 00:13:34,729 --> 00:13:37,901 - is cowboy butter. - Yes it is. 384 00:13:37,902 --> 00:13:39,270 It's time for the mid-round drop. 385 00:13:39,271 --> 00:13:41,142 - Woo! - (DANIELLE) Oh, my gosh. Okay. 386 00:13:41,275 --> 00:13:43,313 Making a compound buttery topping 387 00:13:43,413 --> 00:13:46,018 using I Can't Believe It's Not Butter! 388 00:13:46,118 --> 00:13:47,587 Growing up, I mean, I Can't Believe It's Not Butter! 389 00:13:47,588 --> 00:13:49,759 was a staple. We had the spray version of it. 390 00:13:49,892 --> 00:13:52,062 (NYESHA) Grab what you need. Lasso it up! 391 00:13:52,063 --> 00:13:54,768 I'm grabbing honey, garlic. 392 00:13:54,769 --> 00:13:57,172 I'm just thinking cornbread, 393 00:13:57,173 --> 00:13:58,475 chuck some buttery goodness on there. 394 00:13:58,610 --> 00:14:00,747 Steak, let it melt. 395 00:14:00,881 --> 00:14:03,185 (CLICKING) Textbook perfect for my dish. 396 00:14:03,285 --> 00:14:06,925 Grab aromatics that make sense. Chives, thyme... 397 00:14:06,926 --> 00:14:08,796 (DANIELLE) Yes! Ooh, and a lime. 398 00:14:08,797 --> 00:14:10,331 ...nice, Machete. Let's go, let's go. 399 00:14:10,332 --> 00:14:12,070 I can't believe how good your grab was! (LAUGHS) 400 00:14:12,170 --> 00:14:14,440 I can't believe it either. 401 00:14:14,441 --> 00:14:17,446 Alright, chefs, listen up. The mid-round drop is here. 402 00:14:17,447 --> 00:14:21,389 Take your dish to the Next Level with a compound buttery topping. 403 00:14:21,489 --> 00:14:23,358 Oh my God, nori! 404 00:14:23,458 --> 00:14:27,100 Why not make a nori, crispy, chili, buttery topping? 405 00:14:27,200 --> 00:14:29,806 It sounds delicious. Will it pair well with my duck? 406 00:14:29,906 --> 00:14:31,676 - I'm about to find out. - Citrus, yeah? 407 00:14:31,776 --> 00:14:33,411 - I got this. - Citrus? Let's go. 408 00:14:33,412 --> 00:14:34,782 (URGENT MUSIC) 409 00:14:34,916 --> 00:14:37,320 Grab what you need 410 00:14:37,420 --> 00:14:41,062 to make a delicious compound, buttery topping, okay? 411 00:14:41,195 --> 00:14:42,831 You got fresh herbs here. 412 00:14:42,931 --> 00:14:45,468 I'm grabbing anchovies, 413 00:14:45,469 --> 00:14:47,708 which is something I was looking for, from the jump. 414 00:14:47,808 --> 00:14:50,548 Tarragon, lots of citrus. 415 00:14:50,681 --> 00:14:52,818 I see a real vision here. 416 00:14:52,918 --> 00:14:54,187 I know where to go with it. 417 00:14:56,693 --> 00:14:59,264 Well done, well done. 418 00:14:59,365 --> 00:15:02,804 These are cute. That's a cute mushroom. 419 00:15:02,805 --> 00:15:05,944 Right. We are in a great place. 420 00:15:06,078 --> 00:15:07,548 Okay, good. You got salt in there. 421 00:15:07,648 --> 00:15:09,383 Mushrooms, beautifully cooked. 422 00:15:09,384 --> 00:15:10,988 I'm gonna start working on the mushroom cream sauce 423 00:15:11,088 --> 00:15:13,358 mix... mishmash right now. 424 00:15:13,359 --> 00:15:14,828 You got this, c'mon. We're in a great place, by the way. 425 00:15:14,829 --> 00:15:17,366 (WHOOSH) 426 00:15:17,367 --> 00:15:20,106 Uh, Cole, tell me about your beautiful topping. 427 00:15:20,206 --> 00:15:22,977 I have thyme. I have some orange zest, sugar. 428 00:15:22,978 --> 00:15:26,152 I have some Tabasco, salt. 429 00:15:26,252 --> 00:15:27,855 (CHUCKLING) What've you got on your chin? 430 00:15:27,955 --> 00:15:30,026 - Thanks, chef. - Ten minutes to go. 431 00:15:30,126 --> 00:15:32,397 Cornbread is in the oven. 432 00:15:32,497 --> 00:15:35,970 Come on, ladies, we're gonna get outta this frickin' basement. 433 00:15:35,971 --> 00:15:37,239 Darian, talk to me. You got a lot going on. 434 00:15:37,240 --> 00:15:39,778 - The Spaetzle's cooking? - Yes, chef. 435 00:15:39,779 --> 00:15:42,250 I don't like the way this is running out too fast! 436 00:15:42,383 --> 00:15:45,288 Oh, my goodness. This doesn't look right at all. 437 00:15:45,289 --> 00:15:48,295 - When they float they're done. - What do you think about this? 438 00:15:48,395 --> 00:15:50,399 (RICHARD) Lay them out on a sheet tray so we can see them. 439 00:15:50,499 --> 00:15:52,637 (DARIAN) It's not the Spaetzle that I know and love. 440 00:15:52,638 --> 00:15:54,675 This doesn't look right. 441 00:15:54,776 --> 00:15:59,317 It's just cooking together. It's like a big ball of... goop. 442 00:15:59,318 --> 00:16:01,454 - This isn't gonna work. - (SIZZLING) 443 00:16:01,556 --> 00:16:04,060 - Do you have any batter left? - I do have some batter left. 444 00:16:04,061 --> 00:16:06,198 Okay, Darian, let's pull it together! 445 00:16:06,298 --> 00:16:08,201 (DARIAN) The second batch of Spaetzle will have to work 446 00:16:08,202 --> 00:16:10,139 because I won't have time for a third batch. 447 00:16:10,239 --> 00:16:12,275 - So I have to make this work. - Seven minutes left. 448 00:16:12,276 --> 00:16:14,181 This is where your composure 449 00:16:14,281 --> 00:16:15,884 is gonna serve us really, really well. 450 00:16:15,984 --> 00:16:17,654 - Yes, sir. - 'Cause I'm freaking out. 451 00:16:17,655 --> 00:16:19,525 (DRAMATIC MUSIC) 452 00:16:25,035 --> 00:16:26,472 We're up against it over here a little bit. 453 00:16:26,573 --> 00:16:28,577 Yes, chef. The second batch of Spaetzle 454 00:16:28,710 --> 00:16:31,581 will have to work because there's not much time left 455 00:16:31,582 --> 00:16:34,219 to pivot to something else. So, I have to make it right. 456 00:16:34,220 --> 00:16:35,958 (RICHARD) Six minutes left! 457 00:16:36,058 --> 00:16:39,096 (TENSE MUSIC) 458 00:16:39,097 --> 00:16:41,201 - Much better, much better. - Thank you, chef. 459 00:16:41,335 --> 00:16:42,904 We're in that moment, Darian, you and I are always in. 460 00:16:42,905 --> 00:16:44,474 - Yes, chef! - You're moving at a very 461 00:16:44,575 --> 00:16:46,444 controlled pace and I'm flying and buzzing around you. 462 00:16:46,445 --> 00:16:48,081 - Okay. - I don't know who's moving 463 00:16:48,082 --> 00:16:50,186 too fast or too slow. Take your time. 464 00:16:50,319 --> 00:16:51,388 We don't have a lot of it, but take your time. 465 00:16:54,160 --> 00:16:56,632 Okay, Jared. Looking lovely. 466 00:16:56,633 --> 00:16:58,335 This stuff is actually good nutrient-wise, man. 467 00:16:58,336 --> 00:16:59,939 You ever have this in the fridge 468 00:17:00,039 --> 00:17:01,474 while training with the football team? 469 00:17:01,475 --> 00:17:03,212 - I have not-- - I got it in my fridge at home. 470 00:17:03,312 --> 00:17:04,949 It's good. Mid-rare in the steak. 471 00:17:05,082 --> 00:17:07,119 It's probably done, yeah? 472 00:17:07,120 --> 00:17:08,354 Yeah, done, done... It's done. 473 00:17:08,355 --> 00:17:09,424 Let it rest. Get it out of the pan. 474 00:17:12,363 --> 00:17:13,834 - I would get it out of the pan. - Yes, chef. 475 00:17:13,967 --> 00:17:16,839 Be careful. 476 00:17:16,840 --> 00:17:18,342 (NYESHA) Five minutes to cook. 477 00:17:18,475 --> 00:17:20,078 Think about your plate now, right? 478 00:17:20,079 --> 00:17:21,983 Rustic ranch cooking. 479 00:17:22,083 --> 00:17:25,122 Elevated, rustic ranch cooking. 480 00:17:25,222 --> 00:17:27,125 - (CONNOR) That's right, baby. - (MACHETE) Yeah! 481 00:17:27,126 --> 00:17:29,230 We're looking good. Woo-hoo! Look at that steak, boy! 482 00:17:29,330 --> 00:17:32,235 Spiced cowboy relish, done. 483 00:17:32,236 --> 00:17:36,143 Don't forget about that venison. Take it off the heat? 484 00:17:36,144 --> 00:17:38,148 - Huh? Not yet, not yet. - More fat here. Machete... 485 00:17:38,248 --> 00:17:40,151 - Not yet, trust me. - ...I'm looking at who can take-- 486 00:17:40,152 --> 00:17:41,622 - I cook venison every week. - Okay, so, what-- 487 00:17:41,722 --> 00:17:42,991 I got you, I got you. 488 00:17:42,992 --> 00:17:45,028 (HI-STAKES MUSIC) 489 00:17:45,029 --> 00:17:47,000 Times ticking. I got so much more to do! 490 00:17:47,133 --> 00:17:48,871 I'm so stressed right now. 491 00:17:48,971 --> 00:17:50,271 - Talk to me. - I don't wanna-- 492 00:17:50,272 --> 00:17:51,977 What kind of flavors are you using 493 00:17:52,110 --> 00:17:53,377 in your compound, buttery topping? 494 00:17:53,378 --> 00:17:55,382 - I haven't made it yet. - Let's go. 495 00:17:55,517 --> 00:17:57,120 - I'm trying. - Let's go, Machete. 496 00:17:57,220 --> 00:17:58,254 You have four minutes to do that. 497 00:17:58,255 --> 00:18:00,025 Do you want a food processor? 498 00:18:00,126 --> 00:18:02,263 - I got one right here. - Okay, good job. 499 00:18:02,363 --> 00:18:03,900 I gotta work fast. I gotta put myself in double time. 500 00:18:04,000 --> 00:18:06,403 Woo! 501 00:18:06,404 --> 00:18:09,176 Ooh! This cornbread's smelling good. 502 00:18:09,177 --> 00:18:11,014 - Ribeye is out? - Yes, chef. 503 00:18:11,114 --> 00:18:12,415 - Slicing or going whole? - I can leave it whole. 504 00:18:12,416 --> 00:18:14,588 - It's cowboy-style. - Yeah, exactly. 505 00:18:14,589 --> 00:18:16,257 (RICHARD) Everyone's looking good, think about presentation. 506 00:18:17,762 --> 00:18:19,565 For braising, okay? 507 00:18:19,699 --> 00:18:23,304 Beautiful bit of color on that. Really beautiful. 508 00:18:23,305 --> 00:18:25,308 You've got your trout in there, lovely. 509 00:18:25,309 --> 00:18:27,145 What're you doing? What're you thinking? 510 00:18:27,146 --> 00:18:28,282 Yes, I've got a lot of beautiful herbs. 511 00:18:28,382 --> 00:18:30,319 - Great. - And I got the anchovy I wanted. 512 00:18:30,419 --> 00:18:31,889 - Rustic ranch cooking, yes? - Yes, chef. 513 00:18:33,860 --> 00:18:35,896 Oh, God. Please be good. 514 00:18:35,897 --> 00:18:38,334 Wild turkey can be dry. 515 00:18:38,335 --> 00:18:42,176 It can be really heavy and dense. 516 00:18:42,276 --> 00:18:44,214 - Turkey, we good? - Yes, chef. 517 00:18:44,314 --> 00:18:46,083 Just let them sit down and cool down there. 518 00:18:46,084 --> 00:18:48,355 So they sort of start to almost tender. 519 00:18:48,455 --> 00:18:50,827 And take this thing to the Next Level, yes? 520 00:18:50,927 --> 00:18:52,598 We got this, come on! 521 00:18:52,698 --> 00:18:55,604 - (BLEEP) - Cole, we good? Catfish good? 522 00:18:55,704 --> 00:18:57,708 - Yep. Catfish is dropped, chef. - Well done. 523 00:18:57,808 --> 00:19:00,445 - I don't think that's gonna... - I think this will work. 524 00:19:00,446 --> 00:19:02,717 We're gonna see. It's jiggly in the middle. 525 00:19:02,718 --> 00:19:05,724 The only thing I'm worried about right now is my cornbread. 526 00:19:05,857 --> 00:19:09,631 We're in the basement. This oven is like from 1985. 527 00:19:09,632 --> 00:19:11,235 I'm gonna push it to the last minute. 528 00:19:11,335 --> 00:19:13,072 I just cranked it all the way up 529 00:19:13,172 --> 00:19:14,875 because I don't got time to be fooling with this. 530 00:19:14,975 --> 00:19:17,379 And I just hope this cornbread is cooked through in time. 531 00:19:17,380 --> 00:19:19,084 I think you'll be fine with that cornbread. 532 00:19:19,184 --> 00:19:19,953 I think we'll make it. Right down to the wire. 533 00:19:20,053 --> 00:19:21,822 (WHOOSH) 534 00:19:21,823 --> 00:19:23,359 Start plating, guys! 535 00:19:23,459 --> 00:19:25,630 - Think about that plate Machete. - Heard. 536 00:19:25,631 --> 00:19:27,968 You have a vessel or ramekin for your butter? 537 00:19:28,069 --> 00:19:31,341 - Not yet, I'm workin'. - Let's get it. 538 00:19:31,442 --> 00:19:33,379 - Come on, come on, come on. - You can't serve it in the dish. 539 00:19:33,479 --> 00:19:35,482 - Can't serve it in the ramekin? - I wouldn't. 540 00:19:35,483 --> 00:19:36,819 When was the last time you saw that in a restaurant? 541 00:19:36,919 --> 00:19:38,957 Okay. 542 00:19:39,057 --> 00:19:40,491 ♪ Ooh, baby 543 00:19:40,492 --> 00:19:42,930 (HI-STAKES MUSIC CONTINUES) 544 00:19:42,931 --> 00:19:45,536 Jared, you got crushed potatoes. You got steak. 545 00:19:45,537 --> 00:19:47,373 Maybe a little more cream or are you okay with that? 546 00:19:47,507 --> 00:19:49,544 No, I'm okay. I want that rustic, I want that thick, okay? 547 00:19:49,545 --> 00:19:51,381 That's the O-line potato right there. 548 00:19:51,481 --> 00:19:53,251 Okay Darian, let's wrap it up, yeah? 549 00:19:53,252 --> 00:19:55,123 Ninety seconds. 550 00:19:55,223 --> 00:19:57,126 (URGENT MUSIC) 551 00:19:57,226 --> 00:19:58,863 I have what I have. 552 00:19:58,864 --> 00:20:00,266 Good, good, good. 553 00:20:00,366 --> 00:20:02,572 - There you go. Beautiful. - Woo! 554 00:20:02,672 --> 00:20:05,009 Thirty seconds, yes? Now we stay composed. 555 00:20:05,109 --> 00:20:09,651 - (PLATFORM HUMMING) - (MUSIC BUILDS) 556 00:20:09,652 --> 00:20:12,957 Platform's on the move. It's heading to the basement first. 557 00:20:12,958 --> 00:20:15,763 You got a nice vessel for your buttery topping, your plates? 558 00:20:15,764 --> 00:20:17,400 Machete? 559 00:20:17,500 --> 00:20:19,404 (BLEEP) I need the gravy cooked. 560 00:20:19,539 --> 00:20:21,841 I need the butter to get plated. 561 00:20:21,842 --> 00:20:23,913 I've got so much going on, I hope I get done in time. 562 00:20:24,013 --> 00:20:25,549 Alright. Vessel, vessel... 563 00:20:25,550 --> 00:20:29,558 - Plate and vessel. Yes. - (BLEEP) 564 00:20:29,658 --> 00:20:31,293 They're done now. Right now we don't have time 565 00:20:31,294 --> 00:20:33,498 so just go right to here. Right to here. 566 00:20:35,870 --> 00:20:38,308 (DRAMATIC MUSIC) 567 00:20:38,309 --> 00:20:40,313 I need to get this cornbread out of this oven 568 00:20:40,413 --> 00:20:41,615 so I can get food on this plate. 569 00:20:44,154 --> 00:20:47,294 (MUSIC INTENSIFIES) 570 00:20:47,427 --> 00:20:48,797 - How is that? - It's not cooked in the center. 571 00:20:48,897 --> 00:20:51,166 You sure? 572 00:20:51,167 --> 00:20:52,336 - Yeah. - Let's look. 573 00:20:52,337 --> 00:20:53,640 (SOMBER NOTE) 574 00:20:53,773 --> 00:20:54,541 (BLEEP) 575 00:20:56,679 --> 00:21:01,220 Sure enough, it's just ooey-gooey... mess. 576 00:21:01,221 --> 00:21:03,593 Um, damn! Damn, damn, damn. 577 00:21:03,727 --> 00:21:05,329 - The outside is cooked. - I know, I just wanna get 578 00:21:05,463 --> 00:21:08,467 - that out (BLEEP) the mold. - (BANGING) 579 00:21:08,468 --> 00:21:10,205 (COLE) The platform is here. 580 00:21:10,306 --> 00:21:13,580 I'm literally freaking out right now. 581 00:21:13,680 --> 00:21:15,449 - I don't know what to do. - Well, you just do crumbles. 582 00:21:15,584 --> 00:21:17,352 So beautiful cornbread on the bottom. Yeah? 583 00:21:17,353 --> 00:21:19,356 - Yes, chef. - See what I'm saying? 584 00:21:19,357 --> 00:21:21,461 Then some of those nice crumbles around the outside. 585 00:21:21,563 --> 00:21:24,334 A good pivot. They didn't need the whole cornbread anyways. 586 00:21:24,467 --> 00:21:26,104 Crumble around the plate. Let's go with that. 587 00:21:26,204 --> 00:21:27,606 And I think that could still work. 588 00:21:27,607 --> 00:21:28,943 (GORDON) Gotta go! Platform's here, move. 589 00:21:29,043 --> 00:21:30,614 We gotta go. Now, go! 590 00:21:30,714 --> 00:21:32,517 We're not missing that (BLEEP) thing. 591 00:21:32,518 --> 00:21:35,623 (CLAPPING) Well done. Yes! 592 00:21:35,757 --> 00:21:38,830 (CHUCKLING) Well done, well done. 593 00:21:38,963 --> 00:21:40,399 (ANDY) Okay! 594 00:21:40,499 --> 00:21:41,936 Oh my God, the (BLEEP) bread! 595 00:21:45,342 --> 00:21:47,646 Okay, let's go. Platform is here, guys. 596 00:21:47,647 --> 00:21:49,651 Go, go, go. Keep going. Go, go! 597 00:21:49,752 --> 00:21:51,655 Right now, Darian. Right now. Jared. 598 00:21:51,656 --> 00:21:53,258 Right now, boys. Boys, right now, please! 599 00:21:53,359 --> 00:21:55,796 Five seconds left. 600 00:21:55,797 --> 00:21:58,669 Let's go. Plates gotta go right now. Plates gotta go! 601 00:21:58,670 --> 00:22:01,776 - I love it, I love it! - Appreciate you, thank you. 602 00:22:01,876 --> 00:22:03,445 This is our last day together, man. We're... we're doing hug. 603 00:22:05,650 --> 00:22:07,520 Platform's here! Let's go, guys. 604 00:22:07,521 --> 00:22:10,259 - Machete! - Heard. 605 00:22:10,392 --> 00:22:13,800 Machete, the platform is here. Now, now, now! 606 00:22:13,934 --> 00:22:16,236 - Good job, Danielle. I love it. - Thanks, chef. 607 00:22:16,237 --> 00:22:17,407 - Gorgeous. - (NYESHA) Oh! 608 00:22:17,508 --> 00:22:20,547 Yes, yes, yes! Woo! 609 00:22:20,647 --> 00:22:22,150 That's what I'm talking about. That was it. 610 00:22:22,250 --> 00:22:23,553 Good job. Good job. 611 00:22:28,395 --> 00:22:29,731 - (UPBEAT MUSIC) - (ELEVATOR PINGS) 612 00:22:32,436 --> 00:22:35,677 (GORDON) Oh, look at those. Oh, my goodness me. 613 00:22:35,778 --> 00:22:37,146 It looks like a Next Level ranch! 614 00:22:37,279 --> 00:22:38,682 Really well done. Right. 615 00:22:38,683 --> 00:22:40,687 Shall we start at the basement, please? 616 00:22:40,820 --> 00:22:43,291 - (RICHARD) Alright. - This is a Fried Catfish, 617 00:22:43,425 --> 00:22:47,199 braised cabbage and cornbread. 618 00:22:47,200 --> 00:22:50,607 (SUSPENSEFUL MUSIC) 619 00:22:52,811 --> 00:22:54,681 Wow. Catfish right out of the lake? 620 00:22:54,782 --> 00:22:57,420 This is some down-home ranch cooking, 621 00:22:57,554 --> 00:23:00,291 if I ever experienced it. 622 00:23:00,292 --> 00:23:02,565 The cornbread is so moist and delicious, 623 00:23:02,698 --> 00:23:04,466 it looks like it's gonna be very, very dry. 624 00:23:04,467 --> 00:23:07,439 I'm shocked that it's not. 625 00:23:07,540 --> 00:23:09,845 I do think the opportunity was for the cabbage 626 00:23:09,978 --> 00:23:11,581 to be more of a coleslaw, to fit the theme of this dish, 627 00:23:11,582 --> 00:23:13,451 but overall pretty well. 628 00:23:13,552 --> 00:23:15,456 Coleslaw on a (BLEEP) ranch? 629 00:23:15,557 --> 00:23:17,493 Coleslaw with fried fish and cornbread? Yeah. 630 00:23:17,594 --> 00:23:19,464 Ah... he's been staying in the posh ranch. 631 00:23:19,565 --> 00:23:21,634 - (RICHARD) Come on, guys, - That's glamping on top 632 00:23:21,635 --> 00:23:23,070 of the Waldorf Astoria in New York. 633 00:23:23,071 --> 00:23:26,611 (GIGGLING) 634 00:23:26,612 --> 00:23:29,217 (GORDON) Next up, this is a Turkey Scaloppini 635 00:23:29,317 --> 00:23:31,187 with a wild mushroom cream sauce. 636 00:23:33,860 --> 00:23:36,731 I generally only eat turkey at Thanksgiving, 637 00:23:36,732 --> 00:23:40,172 but the bottom is a little bit rich for such a light protein. 638 00:23:42,878 --> 00:23:44,880 (RICHARD) To me, it's a little bit too much. 639 00:23:44,881 --> 00:23:47,252 The cream sauce with the turkey that's maybe a little overcooked 640 00:23:47,253 --> 00:23:48,756 and the buttery topping. 641 00:23:48,857 --> 00:23:51,261 I wish it was just the buttery topping 642 00:23:51,361 --> 00:23:53,767 with the vegetables, to be honest. 643 00:23:53,900 --> 00:23:56,036 I think this was the hardest grab on the basement. 644 00:23:56,037 --> 00:23:58,207 There's a reason why we eat this bird once a year. 645 00:23:58,208 --> 00:23:59,811 It goes dry quickly. 646 00:24:01,982 --> 00:24:05,790 Right. Next up, a Pan-Seared Rainbow Trout 647 00:24:05,890 --> 00:24:08,930 with roasted root vegetables, a whipped feta hummus, 648 00:24:09,030 --> 00:24:13,070 and then orange and anchovy buttery topping. 649 00:24:13,071 --> 00:24:16,278 Nothing says "ranch" like whipped feta hummus. 650 00:24:16,378 --> 00:24:18,783 (QUIET LAUGHTER) 651 00:24:18,917 --> 00:24:21,555 But I love the presentation on this dish. 652 00:24:21,655 --> 00:24:23,391 I think rainbow trout was a really, really good call 653 00:24:23,526 --> 00:24:25,062 because it cooks really, really quickly. 654 00:24:25,196 --> 00:24:28,100 This is taking all those nuances of ranch cooking - 655 00:24:28,101 --> 00:24:30,907 the fire roasting, the beautiful lake fish - 656 00:24:31,040 --> 00:24:34,379 and the buttery topping is a really great complement 657 00:24:34,380 --> 00:24:37,687 without being too fiery or overpowering. 658 00:24:37,688 --> 00:24:40,392 The anchovy and the citrus notes with that trout: Delicious. 659 00:24:40,492 --> 00:24:41,862 And it's elevated, right? 660 00:24:44,769 --> 00:24:46,971 - Let's head to the middle level. - (GORDON) Let's go. 661 00:24:46,972 --> 00:24:50,179 We'll start right here. We have a Pan-Seared Buffalo Steak 662 00:24:50,279 --> 00:24:52,317 with cheesy crushed potatoes. 663 00:24:52,417 --> 00:24:55,055 This is cowboy cooking defined. 664 00:24:55,155 --> 00:24:56,825 (SUSPENSEFUL MUSIC) 665 00:24:56,959 --> 00:24:58,327 (GORDON) Buffalo: Tough to get right. 666 00:24:58,328 --> 00:25:00,767 Sadly mine is a tad overcooked. 667 00:25:03,639 --> 00:25:05,842 Love the approach of a rustic crushed potato. 668 00:25:05,843 --> 00:25:08,248 But is it a mash or is it a crushed potato? 669 00:25:08,249 --> 00:25:11,856 This is kind of in between. It's getting a little bit gluey. 670 00:25:11,956 --> 00:25:13,692 When I'm thinking of this dish, it's like a cowhand, 671 00:25:13,826 --> 00:25:15,328 they've been working hard all day long. 672 00:25:15,429 --> 00:25:17,433 You're at this exclusive ranch resort. 673 00:25:17,568 --> 00:25:19,572 You've been out all day on horseback. 674 00:25:19,705 --> 00:25:20,974 You come back and want to fill yourself up-- 675 00:25:21,107 --> 00:25:22,978 - Is it story time? - Uh, it is story time! 676 00:25:23,078 --> 00:25:25,014 - (BLEEP) is going on? - It is story time. 677 00:25:25,015 --> 00:25:26,485 'Cause I think this chef nailed the story here. 678 00:25:26,586 --> 00:25:29,624 (DRAMATIC BEAT) 679 00:25:29,625 --> 00:25:32,863 Okay, next up, this is Spiced Pan-Roasted Squab 680 00:25:32,864 --> 00:25:35,603 with a handmade Spaetzle. 681 00:25:35,604 --> 00:25:38,742 (SUSPENSEFUL MUSIC) 682 00:25:38,743 --> 00:25:41,113 The squab is nailed, cooked beautifully. 683 00:25:41,114 --> 00:25:43,987 It doesn't feel like a ranch dish, but it is delicious. 684 00:25:44,120 --> 00:25:46,726 Spaetzle: Beautifully done. Exceptional. 685 00:25:46,826 --> 00:25:48,863 Really smart to create a starch 686 00:25:48,963 --> 00:25:51,033 if you don't get something off the grab. 687 00:25:51,034 --> 00:25:53,471 But it feels like there's sort of two concepts on one plate. 688 00:25:53,472 --> 00:25:55,609 (SOMBER NOTE) 689 00:25:55,610 --> 00:25:59,150 Lastly, we have Pan-Seared Duck 690 00:25:59,250 --> 00:26:03,024 with a mushroom and kale salad tossed with a kimchi vinaigrette 691 00:26:03,025 --> 00:26:07,032 and chili and nori buttery topping. 692 00:26:07,132 --> 00:26:09,036 I think this is one of the hardest combinations tonight. 693 00:26:09,037 --> 00:26:11,875 Rich fatty duck and that buttery topping 694 00:26:11,976 --> 00:26:14,146 could be counterintuitive. It's not. 695 00:26:14,147 --> 00:26:16,351 The chili in there cuts the richness from the duck. 696 00:26:16,484 --> 00:26:18,888 It's done beautifully. 697 00:26:18,889 --> 00:26:22,496 I love this dish. I mean, this is Asian cowboy cuisine, 698 00:26:22,630 --> 00:26:24,133 redefined, reimagined - created, quite honestly. 699 00:26:27,039 --> 00:26:28,509 Watch out. There's a new chef in town. 700 00:26:28,609 --> 00:26:29,711 (MAKES WHIP-LIKE SOUND) 701 00:26:31,949 --> 00:26:35,656 Okay, come over to the top, please. 702 00:26:35,657 --> 00:26:38,528 Starting here with a Country-Fried Venison 703 00:26:38,529 --> 00:26:40,566 with a cowboy relish. 704 00:26:40,567 --> 00:26:42,101 I'm nervous about cutting into this one. 705 00:26:42,102 --> 00:26:44,775 I love country fried steak, but with venison? 706 00:26:44,875 --> 00:26:46,979 That scares me as a cook 'cause it can dry out so quick. 707 00:26:49,518 --> 00:26:52,924 (MUSIC BUILDS) 708 00:26:53,058 --> 00:26:55,396 It's a shame because the gravy is delicious, 709 00:26:55,496 --> 00:26:58,201 but the venison is really dry. 710 00:26:58,301 --> 00:27:00,939 I would have used a lot more basting with this 711 00:27:00,940 --> 00:27:02,744 as opposed to deep frying. What a shame. 712 00:27:04,682 --> 00:27:08,288 Okay, next up, this is a Seared Elk. 713 00:27:08,388 --> 00:27:10,058 This is served over polenta. 714 00:27:15,369 --> 00:27:19,944 Tough one, this one. It is a protein that's so unforgiving 715 00:27:19,945 --> 00:27:22,448 and 30 seconds over - you're in trouble. 716 00:27:22,449 --> 00:27:25,957 But the elk is cooked beautifully. 717 00:27:26,058 --> 00:27:29,129 Lastly, we have a Charred Cowboy Ribeye 718 00:27:29,130 --> 00:27:31,133 served with corn cake made out of grits. 719 00:27:36,578 --> 00:27:38,114 That ribeye: Cooked beautifully. 720 00:27:38,248 --> 00:27:42,256 And as for that little cake: Beautiful. 721 00:27:42,356 --> 00:27:44,727 The steak looks burnt but it's not, it's really well cooked. 722 00:27:44,728 --> 00:27:46,898 It's a good rendition of a ranch dish. 723 00:27:46,899 --> 00:27:48,468 Completely agree. This is how you cook on a ranch. 724 00:27:48,603 --> 00:27:50,306 Over an open fire. 725 00:27:50,439 --> 00:27:52,711 And corn cake: Incredible. 726 00:27:52,845 --> 00:27:55,147 (GORDON) Well done. Wow. We need a minute. 727 00:27:55,148 --> 00:27:57,720 Have a chat amongst yourselves. Thank you. Really good. 728 00:27:57,721 --> 00:27:58,888 Did you like that braised cabbage? 729 00:27:58,889 --> 00:28:00,325 I wish it was coleslaw. 730 00:28:01,995 --> 00:28:04,733 Listen, it was so good. - Mm. 731 00:28:04,734 --> 00:28:06,303 Shall we start at the basement, please? 732 00:28:06,304 --> 00:28:10,144 Okay. The catfish was much better than it looked. 733 00:28:10,145 --> 00:28:13,620 - (GORDON) Delicious. - And I wish there was coleslaw. 734 00:28:13,753 --> 00:28:15,321 - Really?! - I did want it to be coleslaw! 735 00:28:15,322 --> 00:28:17,025 - Ten out of ten, disagree. - Ten out of ten?! 736 00:28:17,026 --> 00:28:18,929 Cabbage next to catfish? Classic. 737 00:28:18,930 --> 00:28:20,632 - Thank you. - Cornbread on the side? 738 00:28:20,633 --> 00:28:22,202 - Clear vision. - (GORDON) Thank you. 739 00:28:22,302 --> 00:28:24,039 I mean, I feel like you guys are coming at me-- 740 00:28:24,040 --> 00:28:26,011 - No, totally not. - No, no. That's a cop-out. 741 00:28:26,111 --> 00:28:28,147 My attitude is right here where it needs to be. 742 00:28:28,248 --> 00:28:30,753 - Does not play well with others. - I can't believe you guys... 743 00:28:30,887 --> 00:28:33,057 Does not take constructive criticism. 744 00:28:33,058 --> 00:28:34,894 ...do not call your team out for mistakes they make sometimes. 745 00:28:34,895 --> 00:28:37,901 - Really? - That's definitely not true. 746 00:28:38,034 --> 00:28:40,205 - Man, you're defensive today. - Okay. 747 00:28:40,305 --> 00:28:41,909 Gordon's our dad. He's really fighting hard for us in there. 748 00:28:42,009 --> 00:28:43,813 He really is, and he does. 749 00:28:43,913 --> 00:28:45,482 (TENSE NOTE) Man... 750 00:28:51,060 --> 00:28:52,963 Before the wheels fall off the wagon here, 751 00:28:52,964 --> 00:28:55,670 the turkey dish - like it's kinda one note. 752 00:28:55,770 --> 00:28:57,774 - Really? - Turkey: A little dry. 753 00:28:57,908 --> 00:28:58,910 - Definitely dry. - And a little overcooked. 754 00:28:59,043 --> 00:29:01,782 The fried steak, venison? 755 00:29:01,916 --> 00:29:03,519 That's a nightmare decision to fry the venison. 756 00:29:03,619 --> 00:29:05,189 - Yeah. - When you coat it like that 757 00:29:05,289 --> 00:29:07,159 you can't see the temperature. It was overcooked! 758 00:29:09,932 --> 00:29:11,067 - Buffalo. - Let's go buffalo. 759 00:29:11,168 --> 00:29:13,337 First of all, buffalo was overcooked. 760 00:29:13,338 --> 00:29:15,342 - Buffalo's a little overcooked. - (NYESHA) A lot overcooked. 761 00:29:15,475 --> 00:29:18,549 - A little overcooked. - It was more than a little. 762 00:29:18,649 --> 00:29:19,583 Can we talk about the best dishes? 763 00:29:19,584 --> 00:29:21,555 Hmm... 764 00:29:21,655 --> 00:29:22,958 Can we talk about that ribeye first? 765 00:29:23,091 --> 00:29:24,962 - (NYESHA) Yeah. - (GORDON) Charred beautifully. 766 00:29:25,062 --> 00:29:27,098 - (NYESHA) Beautifully. - I thought the trout was great. 767 00:29:27,099 --> 00:29:29,002 I think the trout was the most modern dish. 768 00:29:29,003 --> 00:29:31,207 And the fish was cooked beautifully. 769 00:29:31,208 --> 00:29:33,243 - The duck, from the middle? - (NYESHA) I loved it, was great. 770 00:29:33,244 --> 00:29:34,949 Maybe my favorite buttery topping. 771 00:29:35,082 --> 00:29:36,384 - The saltiness was beautiful. - Lots of umami. 772 00:29:39,925 --> 00:29:40,693 - Definitely have top dish. - I do, too. 773 00:29:40,827 --> 00:29:42,697 We good? 774 00:29:42,831 --> 00:29:43,832 - We good? - Yes 775 00:29:43,833 --> 00:29:45,135 Let's go. 776 00:29:48,007 --> 00:29:51,381 (GORDON) Those chats are getting more and more difficult. 777 00:29:51,515 --> 00:29:55,857 But we did all agree that there's one dish that stood out. 778 00:29:55,990 --> 00:29:58,194 That dish was cooked by... 779 00:30:00,366 --> 00:30:02,770 - ...Gabrielle. - (SCREAMS) Yes! Yes, yes, yes! 780 00:30:02,771 --> 00:30:04,908 Nice job Gabrielle. 781 00:30:05,042 --> 00:30:06,579 Ahh! 782 00:30:06,679 --> 00:30:09,317 I'm... I'm honestly, I'm like... 783 00:30:09,450 --> 00:30:12,122 I am so proud of myself. 784 00:30:12,255 --> 00:30:14,761 I led my team to safety on the last day that I could, 785 00:30:14,861 --> 00:30:17,767 and it feels so damn good! 786 00:30:17,768 --> 00:30:18,736 - Really well done. - Thank you, chef. 787 00:30:18,836 --> 00:30:22,041 Ladies, you are safe. 788 00:30:22,042 --> 00:30:24,012 Head back to the lounge, put your feet up and relax! 789 00:30:24,013 --> 00:30:25,147 - And well done. - Thank you, chef! 790 00:30:25,148 --> 00:30:27,485 Ooh! Our little babe did it! 791 00:30:27,486 --> 00:30:29,790 Good job. 792 00:30:29,791 --> 00:30:31,293 You did it! This was your day. 793 00:30:31,294 --> 00:30:32,496 Right, and now for the hard part. 794 00:30:34,500 --> 00:30:35,903 Richard and Nyesha. 795 00:30:35,904 --> 00:30:39,009 (TENSE DRUMBEAT) 796 00:30:39,109 --> 00:30:41,748 Both of you now have to choose one member of your team... 797 00:30:41,749 --> 00:30:45,055 to head into that elimination. 798 00:30:45,155 --> 00:30:46,625 Richard, I'm gonna start with you. 799 00:30:46,759 --> 00:30:49,163 (SHARP EXHALE) 800 00:30:49,264 --> 00:30:52,671 I'm gonna go with the dish that missed it by a small margin. 801 00:30:52,771 --> 00:30:55,041 Protein was a little bit overcooked. 802 00:30:55,042 --> 00:30:57,279 I'm sending into the elimination challenge... 803 00:30:57,379 --> 00:30:58,682 (DRUM FLOURISH) 804 00:30:58,782 --> 00:31:01,822 - ...Jared. - (SOMBER NOTE) 805 00:31:01,922 --> 00:31:03,090 (JARED) I think it's fair. It's my time. 806 00:31:03,091 --> 00:31:05,227 Like, I'm ready for this. 807 00:31:05,228 --> 00:31:07,733 I don't necessarily want to be in an elimination cook-off 808 00:31:07,734 --> 00:31:10,172 but at the same time it's a chance to go mano y mano 809 00:31:10,305 --> 00:31:12,910 into the Thunderdome and put down your skills. 810 00:31:12,911 --> 00:31:15,448 I think you got this. You're built for pressure. 811 00:31:15,549 --> 00:31:17,420 And I know you'll be coming back from the top kitchen. 812 00:31:17,521 --> 00:31:19,190 Thank you, chef. 813 00:31:19,323 --> 00:31:21,828 Nyesha, please. You're going up against Jared. 814 00:31:21,829 --> 00:31:25,536 (SUSPENSEFUL MUSIC) 815 00:31:25,636 --> 00:31:27,272 Really challenging decision. 816 00:31:29,678 --> 00:31:32,816 There's no bad dish here. 817 00:31:32,817 --> 00:31:36,824 So, the decision is based off of... 818 00:31:36,825 --> 00:31:41,099 which dish was the least effective. 819 00:31:41,100 --> 00:31:43,237 And that dish was cooked by... 820 00:31:45,910 --> 00:31:48,081 - ...Machete. - Let's get it. 821 00:31:48,214 --> 00:31:49,685 - Yes, sir. - Let's run it. 822 00:31:49,785 --> 00:31:51,822 Love the attitude. Positivity. 823 00:31:51,922 --> 00:31:53,625 - Get back to Team Arrington. - Alright. 824 00:31:53,626 --> 00:31:56,363 I know you can do it, and I am not worried about you at all. 825 00:31:56,364 --> 00:31:59,136 - C'mon baby, lezz go! (CHUCKLES) - Let's go. Do what you do! 826 00:31:59,137 --> 00:32:01,374 I'm goin' up against Jared. He's tall. He's six foot eight. 827 00:32:01,474 --> 00:32:02,977 I'ma have to chop him like the Jolly Green Giant. 828 00:32:02,978 --> 00:32:04,581 Get them ankles out of the way. 829 00:32:04,681 --> 00:32:06,518 (SOFTLY) Woo! 830 00:32:06,618 --> 00:32:10,023 It is a battle of the Titans, let me tell you. 831 00:32:10,024 --> 00:32:14,132 Earlier today, you channeled your inner cowboy. 832 00:32:14,233 --> 00:32:16,738 But for the pioneers who pushed West 833 00:32:16,739 --> 00:32:19,844 the end of the trail was Oregon. 834 00:32:19,845 --> 00:32:22,850 And that's where we're headed tonight. 835 00:32:22,951 --> 00:32:26,023 Now, for this elimination challenge 836 00:32:26,024 --> 00:32:29,029 you both will create a dish with the crown jewel 837 00:32:29,030 --> 00:32:32,034 of the Northwest. 838 00:32:32,035 --> 00:32:34,908 - The king salmon. - (QUIETLY) Yes. 839 00:32:35,009 --> 00:32:36,411 (GORDON) A million miles... - Let's go. 840 00:32:36,545 --> 00:32:39,048 - ...from a ranch. - I'm locked in on this one. 841 00:32:39,049 --> 00:32:41,321 I (BLEEP) up on the cowboy cooking. Whatever! 842 00:32:41,421 --> 00:32:43,725 Now, I got to cook some king salmon like a champ. 843 00:32:43,726 --> 00:32:45,797 Sadly, this will be the end of the trail for one of you 844 00:32:45,897 --> 00:32:48,166 so make it count, please. 845 00:32:48,167 --> 00:32:50,572 Very best of luck to you both. Head to the elevator. 846 00:32:50,573 --> 00:32:53,411 I'll see you in that top kitchen shortly. Well done. 847 00:32:53,545 --> 00:32:55,448 - Let's go, Machete! - Let's go, Jared! You got this. 848 00:32:55,449 --> 00:32:57,019 You're flyin' high, Jared. Land the plane, dude. 849 00:32:57,152 --> 00:32:58,922 - Focus! - Machete has that 850 00:32:59,022 --> 00:33:01,193 professional edge. The dude can bring it. 851 00:33:01,194 --> 00:33:03,196 But I'm gonna fight my way outta this and leave with that W. 852 00:33:03,197 --> 00:33:04,900 Let's go Team Arrington! 853 00:33:04,901 --> 00:33:06,035 We got this, chef. Let's go. 854 00:33:06,036 --> 00:33:07,306 See you in the middle floor. 855 00:33:07,439 --> 00:33:08,809 - (ELEVATOR PINGS) - (URGENT MUSIC) 856 00:33:08,909 --> 00:33:12,349 - Uh, uh, uh, uh. - Let's go, baby. 857 00:33:12,449 --> 00:33:14,085 Everything's on the line. The stakes are high. 858 00:33:14,086 --> 00:33:15,456 - (ELEVATOR PINGS) - Let's go. 859 00:33:15,590 --> 00:33:17,226 This needs to be the best looking piece of salmon 860 00:33:17,326 --> 00:33:19,831 that I've ever cooked in my life. 861 00:33:19,932 --> 00:33:21,467 This is gonna come down to the wire. 862 00:33:21,601 --> 00:33:23,237 Tiny details will only separate these dishes. 863 00:33:23,238 --> 00:33:24,808 - That's right. - Focus, okay? 864 00:33:24,908 --> 00:33:26,945 Don't rush that protein. 865 00:33:26,946 --> 00:33:28,915 The very best luck to you both. 866 00:33:29,049 --> 00:33:31,186 Line up, guys, yes? Come on. Let's go. 867 00:33:31,187 --> 00:33:32,790 They both look pretty cutthroat right now. 868 00:33:32,791 --> 00:33:33,959 (GABRIELLE) Yeah. 869 00:33:33,960 --> 00:33:35,496 (GORDON) Platform's descending. 870 00:33:35,597 --> 00:33:38,668 Twenty-five minutes to cook your way out. 871 00:33:38,669 --> 00:33:40,404 On your mark. 872 00:33:40,405 --> 00:33:42,075 Get set. 873 00:33:42,209 --> 00:33:43,345 - (PLATFORM BLEEPS) - Go! Let's go! 874 00:33:43,478 --> 00:33:44,815 - (CHEFS CHEERING) - C'mon Machete! 875 00:33:44,915 --> 00:33:46,082 (GORDON) King salmon's there. 876 00:33:46,083 --> 00:33:48,254 Great. Great, great, great. 877 00:33:48,255 --> 00:33:50,124 I grab the king salmon. It's a hefty piece. 878 00:33:50,125 --> 00:33:51,996 Crab, I'm grabbing crab. 879 00:33:52,096 --> 00:33:53,966 I see honey and I'm jumping for joy. 880 00:33:54,099 --> 00:33:57,338 I'm like, yeah! Like Winnie the Pooh. (LAUGHS) 881 00:33:57,339 --> 00:33:58,975 - (GORDON) Potatoes. - (DANIELLE) Grab them, baby! 882 00:33:58,976 --> 00:34:00,479 Or rice, rice! Grab the rice. 883 00:34:00,613 --> 00:34:01,949 I grab basmati rice 'cause it's gonna be 884 00:34:02,082 --> 00:34:03,953 my fluffy little starch bed 885 00:34:04,053 --> 00:34:05,220 that this fish is gonna perch itself on top of. 886 00:34:05,221 --> 00:34:07,359 (GORDON) Seafood seasoning. 887 00:34:07,493 --> 00:34:09,630 As the platform's going up I see this flaky salt 888 00:34:09,631 --> 00:34:11,702 and I'm like, "Ah, it's gonna be a great finisher!" 889 00:34:11,802 --> 00:34:13,371 - (ALL GASPING) - Ooh! 890 00:34:13,471 --> 00:34:15,676 - Ohh! There we go. - (GORDON) Well done. 891 00:34:15,777 --> 00:34:18,516 - (CONNOR) Here we go, baby. - Well done, well done! Let's go. 892 00:34:18,649 --> 00:34:20,819 Twenty-five minutes underway, guys, okay? (CLAPS) 893 00:34:20,820 --> 00:34:22,990 - Let's go, baby. - Let's go Jared. What d'ya need? 894 00:34:23,124 --> 00:34:25,262 - (CONNOR) Machete time! - Right, Machete. 895 00:34:25,362 --> 00:34:26,999 Give me an inside on the dish. What're you doing? 896 00:34:27,099 --> 00:34:29,402 Chef, I'm gonna go ahead and make a glazed salmon 897 00:34:29,403 --> 00:34:31,540 with a potato purée, caper and lemon butter sauce. 898 00:34:31,541 --> 00:34:33,644 - Love that. - I'm going against a home cook 899 00:34:33,645 --> 00:34:36,519 so obviously I'm gonna go French classic dish. 900 00:34:36,619 --> 00:34:39,289 I gotta showcase these skills and elevate a Next Level dish. 901 00:34:39,290 --> 00:34:41,260 I'm a professional chef, for Chrissake. 902 00:34:41,393 --> 00:34:43,297 Just make sure that mash is really nice and creamy, okay? 903 00:34:43,397 --> 00:34:44,767 - Yes, chef. - He's got his head in the game. 904 00:34:44,768 --> 00:34:45,770 He looks focused. 905 00:34:45,870 --> 00:34:46,872 Five minutes gone, guys! 906 00:34:46,972 --> 00:34:48,541 Twenty minutes to go. 907 00:34:48,542 --> 00:34:50,345 Come on baby, we believe! (CLAPPING) 908 00:34:51,881 --> 00:34:54,286 (UPBEAT MUSIC) 909 00:34:54,387 --> 00:34:56,456 (GORDON) Jared, tell me about the dish, where're we going? 910 00:34:56,457 --> 00:34:59,062 We're gonna give a little Asian slaw vibe to this king salmon. 911 00:34:59,063 --> 00:35:00,932 We're gonna go with some pressure cook rice. 912 00:35:00,933 --> 00:35:02,737 - Good. - It's a dish my daughter loves. 913 00:35:02,837 --> 00:35:05,307 So immediately it serves as a phenomenal North Star. 914 00:35:05,308 --> 00:35:07,445 If anything, get the rice on first. Prioritize. 915 00:35:07,446 --> 00:35:09,016 Focus on the longest ingredient first. 916 00:35:09,149 --> 00:35:11,287 - (CLAPS) Okay? Let's go. - Yep. 917 00:35:11,387 --> 00:35:13,057 Is there, like, enough to it? 918 00:35:13,158 --> 00:35:15,597 (UNCERTAIN) Yeah? 919 00:35:15,697 --> 00:35:16,899 (MACHETE) How you doin', Jared? You good, brother? 920 00:35:17,032 --> 00:35:19,335 Good, baby. 921 00:35:19,336 --> 00:35:21,207 - Salmon - watch that color, yes? - Heard. Yes, chef. 922 00:35:21,307 --> 00:35:23,578 You're doing great, Machete. You're doing great. 923 00:35:23,679 --> 00:35:26,182 - (GORDON) How is it? You good? - Fish is looking delicious. 924 00:35:26,183 --> 00:35:27,619 - Good. - Alright, good. I like that. 925 00:35:27,620 --> 00:35:29,924 Guys, ten minutes gone, 15 minutes to go. 926 00:35:32,062 --> 00:35:34,734 - You good? - Good. 927 00:35:34,868 --> 00:35:37,172 Don't overcook that salmon. Be careful, don't overcook that. 928 00:35:37,305 --> 00:35:40,043 - Yes, chef. - (DANIELLE) Check your salmon. 929 00:35:40,044 --> 00:35:42,482 Barely needs any time in that pan. 930 00:35:42,583 --> 00:35:45,622 Yeah. I feel great about the cook on this salmon. 931 00:35:45,623 --> 00:35:48,728 I want a nice little char on the skin. 932 00:35:48,729 --> 00:35:51,099 There's a big difference between caramelization and burning. 933 00:35:51,100 --> 00:35:53,071 - Be smart with that, okay? - Heard, chef. 934 00:35:53,204 --> 00:35:54,073 The glaze is burning. Take it off! 935 00:35:54,206 --> 00:35:55,842 (SIZZLING) 936 00:35:55,843 --> 00:35:56,945 Pick him up. 937 00:35:57,079 --> 00:35:59,951 (DRAMATIC MUSIC) 938 00:36:02,122 --> 00:36:05,629 - Oh no, Machete. - Oh, my gosh. 939 00:36:05,730 --> 00:36:07,866 Oh, my God. Take it off, take it off! 940 00:36:07,867 --> 00:36:08,835 (DRAMATIC MUSIC ENDS) 941 00:36:14,346 --> 00:36:15,115 - Be smart with that. - Heard, chef. 942 00:36:15,215 --> 00:36:17,252 Be very smart. 943 00:36:17,352 --> 00:36:19,089 Twelve minutes gone, 13 minutes to go. 944 00:36:19,090 --> 00:36:20,860 Gently. Gently, gently, gently. 945 00:36:20,960 --> 00:36:22,229 (MACHETE) That's lookin' good. 946 00:36:22,362 --> 00:36:23,998 My salmon skin is perfect. 947 00:36:23,999 --> 00:36:26,135 It's not burnt. 948 00:36:26,136 --> 00:36:27,138 It's nice and charred around the edges. 949 00:36:27,239 --> 00:36:29,242 Crispy on the top. 950 00:36:29,243 --> 00:36:31,247 Just a skosh, just a little bit (BLEEP) more. 951 00:36:31,380 --> 00:36:33,551 Hey, you're on top of it. Trust your gut. 952 00:36:33,552 --> 00:36:35,822 This is exactly what I'm looking for, for this dish. 953 00:36:35,823 --> 00:36:37,426 - That's lookin' good. - (CONNOR) Gorgeous, chef. 954 00:36:37,527 --> 00:36:39,664 - Beautiful. - (HI-STAKES MUSIC) 955 00:36:39,665 --> 00:36:41,265 - Guys, we're halfway. - Heard, chef. 956 00:36:41,266 --> 00:36:43,704 (GORDON) Half way, yes? 957 00:36:43,705 --> 00:36:45,407 - (CHRISTIAN) Check your rice. - Check the rice. 958 00:36:45,408 --> 00:36:47,546 No, I can't check it. I got the burner down. 959 00:36:47,547 --> 00:36:48,516 The risk of using a pressure cooker 960 00:36:48,649 --> 00:36:50,419 is scorching the bottom and burning. 961 00:36:50,520 --> 00:36:52,289 You definitely have to have a bit of trust. 962 00:36:52,389 --> 00:36:53,792 I'm not gonna know if this rice is cooked or not 963 00:36:53,926 --> 00:36:55,730 until it's about two minutes left before plating. 964 00:36:55,863 --> 00:36:57,667 Risky! 965 00:36:57,767 --> 00:37:01,407 - Cook that salmon carefully. Yeah? Carefully. 966 00:37:01,542 --> 00:37:03,745 Jared does have a lot of things still to complete. 967 00:37:03,879 --> 00:37:06,050 - Yeah. - Oh, man. 968 00:37:06,150 --> 00:37:07,753 - (TENSE MUSIC) - (GORDON) Jared. 969 00:37:07,853 --> 00:37:08,889 - What? - Rice. 970 00:37:09,023 --> 00:37:10,058 How much time, chef? 971 00:37:10,158 --> 00:37:12,162 Four-and-a-half minutes to go. 972 00:37:12,295 --> 00:37:14,866 Right now this is just coming down to trust. 973 00:37:14,867 --> 00:37:16,905 I just need to trust that this process is going to work. 974 00:37:17,005 --> 00:37:18,474 Just don't mess it up. 975 00:37:18,575 --> 00:37:21,013 (HISSING) 976 00:37:21,113 --> 00:37:22,282 Take it to the sink. Run water on it. 977 00:37:22,382 --> 00:37:25,322 Pressure cooker! Oh! 978 00:37:25,422 --> 00:37:26,591 I see Jared opening a pressure cooker 979 00:37:26,692 --> 00:37:28,895 while I'm about to start plating, like, 980 00:37:29,029 --> 00:37:30,699 "What are you thinking, dawg?!" 981 00:37:30,799 --> 00:37:33,336 Taste everything. Double check and check again, yes? 982 00:37:33,337 --> 00:37:36,209 - (BLEEP) That's amazing. - Good. 983 00:37:36,210 --> 00:37:37,879 - Two minutes, guys. - Here we go! 984 00:37:37,880 --> 00:37:39,583 - Yeah... Beautiful! - Let's go! The final two! 985 00:37:39,584 --> 00:37:41,053 - Start plating. - (CHRISTIAN) How's it look? 986 00:37:41,187 --> 00:37:42,454 Are you happy with it? Fold it. 987 00:37:42,455 --> 00:37:43,458 - Hell yeah! - Nice, okay. 988 00:37:43,559 --> 00:37:45,362 That's what I'm talking about. 989 00:37:45,462 --> 00:37:47,231 - (CONNOR) Come on, baby! - (DANIELLE) Good job. 990 00:37:47,232 --> 00:37:48,736 (GORDON) Sixty seconds to go. 991 00:37:48,836 --> 00:37:50,572 There you go. There, perfect. There you go. 992 00:37:50,573 --> 00:37:52,577 - (CONNOR) Gorgeous, chef. - Beautiful. 993 00:37:52,677 --> 00:37:54,212 (CHRISTIAN) That is a beautiful dish, chef. 994 00:37:54,312 --> 00:37:56,450 Twenty seconds, guys. 995 00:37:56,585 --> 00:37:58,053 (CONNOR) Make sure that garnish doesn't overpower. 996 00:37:58,054 --> 00:37:59,591 Ohh, nice! 997 00:37:59,691 --> 00:38:01,493 - Ten seconds! - (CONNOR) Beautiful. 998 00:38:01,594 --> 00:38:04,499 (GORDON) Seven, six, five... 999 00:38:04,601 --> 00:38:08,641 four, three, two, one and stop, guys! 1000 00:38:08,642 --> 00:38:10,511 - Well done. - Well done. 1001 00:38:10,512 --> 00:38:12,349 - (BATTLE GRUNTS) - Good job. 1002 00:38:12,449 --> 00:38:14,253 That is anybody's game. 1003 00:38:14,353 --> 00:38:15,722 (CHUCKLING) 1004 00:38:18,494 --> 00:38:21,100 - (VALIANT MUSIC) - (ELEVATOR PINGS) 1005 00:38:21,233 --> 00:38:22,102 Nyesha and Richard, welcome back. 1006 00:38:22,202 --> 00:38:22,970 (NYESHA) Thank you. 1007 00:38:26,210 --> 00:38:28,615 Right. Shall we? 1008 00:38:28,749 --> 00:38:31,486 This is a beautifully cooked Glazed Salmon 1009 00:38:31,487 --> 00:38:33,892 served with some blistered asparagus, 1010 00:38:33,992 --> 00:38:38,969 a little crab pomme purée, finished with a parmesan crisp 1011 00:38:39,069 --> 00:38:40,004 with a fresh blackberry. 1012 00:38:41,975 --> 00:38:42,943 Please, go ahead. 1013 00:38:45,983 --> 00:38:49,389 (SUSPENSEFUL MUSIC) 1014 00:38:49,523 --> 00:38:53,697 The crab, the salmon, sauce, asparagus makes sense. 1015 00:38:53,698 --> 00:38:55,769 The salmon is just a tiny bit over-charred. 1016 00:38:57,907 --> 00:39:00,846 I love the idea of the crab below the salmon. 1017 00:39:00,979 --> 00:39:02,783 It's very, very classic. 1018 00:39:02,883 --> 00:39:05,087 And I love charred asparagus and/or charred salmon. 1019 00:39:05,088 --> 00:39:06,991 But I wish one wasn't as charred as the other. 1020 00:39:06,992 --> 00:39:09,263 (SOMBER NOTE) 1021 00:39:09,363 --> 00:39:12,402 Right, next up. 1022 00:39:12,536 --> 00:39:14,540 It's a Cast Iron Pan-Seared Salmon 1023 00:39:14,674 --> 00:39:17,311 with an Asian slaw over a citrus rice 1024 00:39:17,312 --> 00:39:19,884 with roasted mushrooms and a beurre blanc. 1025 00:39:20,018 --> 00:39:23,658 (SUSPENSEFUL MUSIC) 1026 00:39:27,298 --> 00:39:30,839 This dish is a little bit basic. 1027 00:39:30,840 --> 00:39:33,678 But everything that's on it is executed really, really well. 1028 00:39:33,778 --> 00:39:35,849 There's just enough of the beurre blanc 1029 00:39:35,850 --> 00:39:38,589 to make the rice sort of pop. The mushroom's cooked well. 1030 00:39:38,689 --> 00:39:41,126 The salmon is perfectly cooked with a crispy skin. 1031 00:39:41,127 --> 00:39:44,065 I would've loved a little more acidity in this vegetable slaw. 1032 00:39:44,066 --> 00:39:46,304 (SOMBER NOTE) 1033 00:39:46,404 --> 00:39:48,575 Yeah, this is simple cooking. 1034 00:39:48,709 --> 00:39:52,315 I would've just loved to see a little bit more refinement. 1035 00:39:52,415 --> 00:39:55,721 It feels just a little bit clunky. 1036 00:39:55,722 --> 00:39:56,958 But the flavors work well together. 1037 00:39:59,597 --> 00:40:01,500 Richard, I'm gonna start with you. 1038 00:40:01,602 --> 00:40:03,872 (HI-STAKES MUSIC) 1039 00:40:03,972 --> 00:40:06,644 Which dish will you be eliminating tonight, please? 1040 00:40:09,851 --> 00:40:12,055 The dish that I'm going to be eliminating is... 1041 00:40:15,461 --> 00:40:17,332 ...the roasted salmon with asparagus. 1042 00:40:17,432 --> 00:40:19,971 (SOMBER NOTE) 1043 00:40:22,208 --> 00:40:24,478 For me, it came down to the... 1044 00:40:24,479 --> 00:40:26,083 crispiness of the skin. 1045 00:40:28,622 --> 00:40:30,358 So this is the dish I am eliminating. 1046 00:40:30,492 --> 00:40:32,664 (SOMBER NOTE) 1047 00:40:32,764 --> 00:40:35,268 That dish belongs to Machete. 1048 00:40:35,368 --> 00:40:37,773 (GENTLE PIANO MUSIC) 1049 00:40:41,346 --> 00:40:42,115 (GORDON) Oh, boy. 1050 00:40:45,589 --> 00:40:46,858 (EMOTIONAL) Damn. 1051 00:40:49,764 --> 00:40:52,636 Speechless. (CHUCKLES UNEASILY) 1052 00:40:52,770 --> 00:40:55,809 Wow, Machete. I have very much loved cooking with you. 1053 00:40:55,909 --> 00:40:57,946 - You bring such a joy and... - Definitely a pleasure. 1054 00:40:57,947 --> 00:40:59,650 ...boisterous energy to Team Arrington. 1055 00:40:59,651 --> 00:41:02,054 - Thank you. - I know H-Town is gonna be 1056 00:41:02,055 --> 00:41:04,425 - excited to have you back. - They're ready to have me back. 1057 00:41:04,426 --> 00:41:06,397 - That's what it is. (CHUCKLES) - I'm sure. 1058 00:41:06,497 --> 00:41:08,535 You know, I literally conquered my dreams. 1059 00:41:08,668 --> 00:41:11,507 I came here. I did it. 1060 00:41:11,508 --> 00:41:12,409 Whether or not, you know, I made it or not, 1061 00:41:12,510 --> 00:41:14,647 I'm still a winner in my book. 1062 00:41:14,747 --> 00:41:17,785 - Say goodbye to your friends. - Ahh! Love y'all, man. 1063 00:41:17,786 --> 00:41:19,523 - (MACHETE, CHUCKLING) - (DANIELLE) I love you so much. 1064 00:41:19,657 --> 00:41:21,528 Y'all better kill that (BLEEP). 1065 00:41:21,661 --> 00:41:23,664 - (DANIELLE) We got to. - Alright my brother. Oh, my God! 1066 00:41:23,665 --> 00:41:26,269 Oh, Machete, I'm proud of you. 1067 00:41:26,270 --> 00:41:27,540 - We love you! - You're my boy. 1068 00:41:27,640 --> 00:41:28,808 - Bye ba-by! - Okay, much love! 1069 00:41:28,809 --> 00:41:30,679 (CHEFS COMPLIMENT MACHETE) 1070 00:41:30,779 --> 00:41:32,315 - Machete! - (HOLLERING) Let's go, baby! 1071 00:41:32,415 --> 00:41:34,419 - Get that hair cut! - (LAUGHTER) 1072 00:41:34,553 --> 00:41:36,423 Damn! I don't ever cry. 1073 00:41:36,424 --> 00:41:38,460 So for me this is... this is... 1074 00:41:38,562 --> 00:41:40,731 They're not sad, it's not sad tears. 1075 00:41:40,732 --> 00:41:44,806 It's happiness knowing that, like, man, I (BLEEP) did it. 1076 00:41:44,807 --> 00:41:46,577 - (GORDON) Jared, well done! - Thank you. 1077 00:41:46,578 --> 00:41:48,547 - Feeling good? - Feelin' good. 1078 00:41:48,548 --> 00:41:51,555 The team part of the competition... is gone! 1079 00:41:51,688 --> 00:41:53,691 It was nice, it was nice. (LAUGHS) 1080 00:41:53,692 --> 00:41:56,563 You cook on your own. 1081 00:41:56,564 --> 00:41:59,603 - You rise... independently. - Yes, chef. 1082 00:41:59,604 --> 00:42:02,008 And you fall on your own. 1083 00:42:02,108 --> 00:42:05,615 Right now, we have eight phenomenal chefs. 1084 00:42:05,616 --> 00:42:07,218 We have no idea who's gonna win this. 1085 00:42:07,219 --> 00:42:08,488 It's that close. 1086 00:42:08,589 --> 00:42:10,993 It's every chef for themselves. 1087 00:42:11,127 --> 00:42:14,365 I'm here to win and I'm no longer helping anyone. 1088 00:42:14,366 --> 00:42:16,402 I'm helping myself. 1089 00:42:16,403 --> 00:42:19,609 All of you get some rest because, trust me, next time 1090 00:42:19,610 --> 00:42:22,583 it's gonna go down. 1091 00:42:22,717 --> 00:42:24,052 - Good night. - (CHEFS) Ooh... 1092 00:42:24,185 --> 00:42:25,588 Good night, good night. 1093 00:42:25,589 --> 00:42:27,024 - What does it mean? - Get some rest. 1094 00:42:27,025 --> 00:42:28,629 C'mon, it's gonna be Team Blais now, forever. 1095 00:42:28,729 --> 00:42:30,464 - Trailblazers forever. Let's go. 1096 00:42:30,599 --> 00:42:31,499 - Blues on the top! - Let's go, baby! 1097 00:42:31,500 --> 00:42:33,471 (RICHARD) Good job. 1098 00:42:33,572 --> 00:42:35,141 - (GROWLING FIERCELY) - Blues on the top! 1099 00:42:35,241 --> 00:42:37,980 - Let's go, big dawg! - Blues on the top, LET'S GO! 1100 00:42:40,853 --> 00:42:43,322 (NYESHA, VO) Next time, on Next Level Chef... 1101 00:42:43,323 --> 00:42:45,494 The team part of the competition has gone. Over! 1102 00:42:45,495 --> 00:42:46,664 - Let's go. - Wow. 1103 00:42:46,665 --> 00:42:47,633 You're gonna be fighting it out 1104 00:42:47,733 --> 00:42:49,503 up close and personal. 1105 00:42:49,504 --> 00:42:51,507 - It's hand-to-pan combat. - Woo! 1106 00:42:51,508 --> 00:42:53,777 - (HI-STAKES MUSIC) - Let's go! 1107 00:42:53,778 --> 00:42:55,616 Did you see Cole jump on that platform?! 1108 00:42:55,716 --> 00:42:57,753 - (NYESHA) Ooh. Nice. - This is insane. 1109 00:42:57,754 --> 00:42:59,222 - Up top! - (DANIELLE) Chicken breast! 1110 00:42:59,356 --> 00:43:00,792 If you need it, I need it more. 1111 00:43:00,892 --> 00:43:02,529 That little brat really did me dirty. 1112 00:43:02,530 --> 00:43:04,365 You have this. 1113 00:43:04,499 --> 00:43:06,036 You want the best dishes right now. 1114 00:43:06,136 --> 00:43:08,407 I'm one step closer to fightin' for my life here. 1115 00:43:08,508 --> 00:43:10,109 (GROWLING FIERCELY) 1116 00:43:10,110 --> 00:43:10,846 (MUSIC ENDS)