Skip to playerSkip to main contentSkip to footer
Prime US TV
  • 2 days ago
Next Level Chef Season 4 Episode 5 ,
Next Level Chef S04E05

#NextLevelChef
#PrimeUSTV

Category

😹
Fun
Transcript
00:00Previously on Next Level Chef, this season I've built my team around the young promising
00:07hot shots.
00:08My chefs?
00:09They're hidden gems.
00:10That's what I'm looking for.
00:11You're making a silly mistake.
00:12Misty, you gotta go!
00:13The winning dish, Bobby.
00:16My strategy, we're gonna put good people up and knock people out of this competition.
00:19Austin.
00:20What?
00:21Wow.
00:22My shallots are burning.
00:23Grab the entire pan.
00:24Misty, say goodbye to your team.
00:27And tonight, who knows barbecue?
00:29That's my .
00:30It's like, grill's gone wild.
00:31What?
00:32We're in your young, inspiring blanks.
00:34We are smoking down here.
00:35Oh yeah, we are.
00:36Next Level Speed right now.
00:37I'm chicken's raw.
00:38I'm in full-blown panic mode.
00:41Blasting.
00:42This is not your backyard barbecue.
00:59Welcome back, guys.
01:00Hello.
01:01Good morning, guys.
01:02Good to see you all.
01:03Yes, sir.
01:06How is everyone feeling?
01:08Good.
01:09Right.
01:10Time for your next challenge.
01:11All of you are gonna feel the heat today, because we are about to have a next-level cookout.
01:18Who loves barbecue?
01:20Yes!
01:21Yes!
01:22Listen, nothing is more American than a good old-fashioned backyard barbecue.
01:27Everything tastes better when it's cooked on a grill.
01:30But here's the thing.
01:31Every country and cuisine around the world cooks over an open flame.
01:36I'm so excited to cook barbecue.
01:38I love fire.
01:39Don't tell my mom, but I'm pretty much a pyro at heart.
01:42And cooking over an open flame?
01:43That's my .
01:44All of you, I've got 30 minutes to create a next-level barbecue feast.
01:49It could be inspired from any country, anywhere in the world.
01:53It's like grilled gone wild.
01:56Richard, keep your top on.
02:01Done right, barbecue is incredible.
02:05That's right.
02:06When it's done wrong, it's inedible.
02:09So you've got to stay in control of your fire.
02:13Okay, Team Arrington, thanks to Bobby, we are heading to that top-level kitchen today.
02:18Wait till you see the grills we have up there.
02:20You've got new grills up there as well?
02:21Yes, we do.
02:22Set my chefs up.
02:23I mean, you won't be able to see them, because you'll be at the basement.
02:26But I'll show you over the platform if you want.
02:28Oh, my God.
02:30Barbecue is not meant to be fancy, right?
02:33As long as we have fire, we have chance.
02:35Yeah, exactly, Chef.
02:36All right, guys.
02:37Head to the elevator, and I'll see you up there shortly.
02:40Bobby's Angels.
02:43Bobby and the Girls?
02:44Oh, my God.
02:45There's a handful of titles that are being tossed around.
02:47Bobby's Angels.
02:48Naisha's Ninjas.
02:49Bobino and the Girls.
02:50We're working on the title.
02:54Ooh.
02:55Let's party.
02:56This is a barbecue, guys.
02:58This is, by definition, the most fun we're going to have.
03:00Papa.
03:01I'm so excited to be at the top level, where you have every single thing available to you.
03:06I love you.
03:07We have these beautiful Japanese girls.
03:09They maintain their heat very well.
03:11It's perfect.
03:12I can do something good with this.
03:14Come on, shut up and calm down.
03:15You better grab right all this excitement you've got going on.
03:18It's the best place you want to be making any dish.
03:20You have everything there.
03:21This grill is also beautiful.
03:23They're all sexy.
03:25Wow.
03:26Yeah, baby.
03:27There we go.
03:28Nice.
03:29So we can grill here and there.
03:31The middle kitchen feels like home, and I love barbecue at home.
03:36Barbecue is my thing.
03:37Really wish we got those Japanese grills.
03:39Yeah.
03:40Look at this.
03:41We knew they were going to give us wire racks.
03:46You know, it is just as s**t as I remember.
03:51So wire racks.
03:52All right, this is going to be some ghetto-style grilling right here.
03:56So right over the flame.
03:58There's always a revolution that started from the poor people on the bottom, and I think
04:06we are that revolution.
04:07Let's go.
04:08Let's go.
04:09Let's go.
04:10Viva la Ramsey.
04:14Good luck, you guys, because you're going to need it.
04:16Yeah.
04:17I am ready.
04:18Let's go.
04:19Let's go.
04:20Right, come over.
04:21Come over.
04:22And we are truly in the basement.
04:23This grill.
04:24We haven't got the plush equipment.
04:25Bricks and crates aren't exactly a backyard grill, but we'll make it work.
04:30We've just got those marks, those grill marks, which gives it that flavour.
04:33Line up.
04:34Come on.
04:35All right.
04:36Let's go, Team Blaze.
04:37All right.
04:38How are we doing?
04:39Good, good, good.
04:40Okay, grilling.
04:41You see where the grills are?
04:42And you saw these two grills over here, right?
04:44Yes, Chef.
04:45All of you have cooked on a grill before.
04:46Some of you, I know, specialize in it or really, really love it, right?
04:49Great thing here is this is a technique challenge.
04:51This isn't a genre challenge.
04:53So whatever food you cook, you work it into a grilled item.
04:56That's great.
04:57Okay, line them up on the wall.
04:58All right.
04:59There we go!
05:00There we go!
05:01There we go!
05:02There we go!
05:03There we go!
05:04There we go!
05:05Ah!
05:06Ah!
05:07Ah!
05:08Ah!
05:09Ah!
05:10Team Erington looking very strong.
05:11You should be happy and proud of yourselves.
05:12You're not going to be vying for this spot.
05:13But you're going to hold it down, right?
05:14That's right.
05:15All right, guys.
05:16Line up.
05:17Let's go.
05:18Here we go.
05:19All right, guys.
05:20Get ready.
05:2130 minutes.
05:22Perfect barbecue dish.
05:23Go!
05:24Go!
05:25Go!
05:26Look at the proteins on top.
05:27There's so many options for so many different things and it's a little overwhelming.
05:32But it's a barbecue challenge.
05:33I'm just staring at these two chicken thighs.
05:36That is mine today.
05:38Grab ingredients.
05:39Supporting ingredients, right?
05:41I grabbed the New York steak and I'm like, oh, my God.
05:44That is what I wanted.
05:45There's beautiful cabbage, mushroom.
05:47I'm grabbing cabbage.
05:48That really wasn't the direction I was thinking of going in today.
05:51But time is ticking.
05:52Bring flavor, right?
05:53So I just start grabbing.
05:55Grab, grab, grab ingredients, guys.
05:58Okay.
05:59Don't let a great protein fall to the basement.
06:02It happens all the time.
06:03Yep.
06:04Go, Tom.
06:05Go, go, go, go, go.
06:06I'm like, oh, hell no.
06:07Don't want to cook alligator.
06:08So I immediately grabbed the beef rib.
06:10I hope somebody on the basement gets that because good luck.
06:13Game head is a nice one.
06:15A pork loin up here.
06:16Chicken in the back.
06:17Chicken in the back.
06:18Chicken in the back.
06:19Oh, .
06:20I grab the pork loin and I see peaches after that.
06:23Peaches and pork on a grill.
06:25Let's go.
06:26Let's go.
06:27Scalps.
06:28I grab the scallops.
06:29But then I see pork belly.
06:31I've cooked pork belly so many times.
06:32So I put the scallops back down.
06:34I grab the pork belly.
06:36Let's do this.
06:37You can grab it.
06:38It's yours.
06:39Grab it.
06:40Grab it.
06:41Get fired up, guys.
06:42Smart grabs.
06:43Smart.
06:45Yo!
06:46Let's go, let's go.
06:47Scalp.
06:48Oh, my God.
06:49Lamb hearts.
06:50Woo!
06:51I've never even seen a lamb heart, but I love working with different organs.
06:56Aha.
06:57Yes.
06:58And usually those, like, weird organs are very delicious.
07:00Throws a tilapia.
07:01I see that tilapia.
07:03And that was something that I was like, I've cooked that before.
07:05My goodness me.
07:06So I was reaching for it.
07:07Grab it.
07:08I have it in my hand.
07:09And then...
07:10No!
07:11Ah, ah.
07:12My goodness.
07:13Ryan just snatches it out of my hand.
07:14That's definitely my fish.
07:16Meg, no disrespect, but I had to.
07:18I grew up near the ocean.
07:19I'm not letting no seafood by me.
07:21You don't have time to argue about it.
07:23You have to pivot real quick.
07:25And the only thing left was gator nuggets.
07:27Well done.
07:29Well done.
07:30Alligator, come on.
07:32Guys, your 30 minutes start now.
07:35It's a barbecue.
07:36Don't get complicated with the execution, okay?
07:38Alligator.
07:39This was a bad idea.
07:43I don't cook a ton of meat at home.
07:46What in God's name am I going to do with that?
07:48What the actual hell.
07:49All right, Meg.
07:50Alligator.
07:51Alligator.
07:52Love that.
07:53Do you?
07:54Yeah, it's almost like a sort of stringy chicken.
07:55Okay.
07:56Right on the grill, exceptional.
07:57Okay.
07:58I'm from Minnesota.
07:59We don't have gators.
08:00Don't run with knives.
08:01Okay, ba-da-bing, ba-da-boom.
08:02Beatrice, what'd you grab?
08:03I'm so excited, chef.
08:04Yes.
08:05I got a great grab.
08:06Hearts.
08:07Hearts.
08:08Yeah.
08:09Should we go down that, like, sort of Peruvian grilled?
08:10Yes.
08:11I think I got some skewers right here.
08:12I think I'm going to line it up, marinate it, get some honey dark rum glaze.
08:13I love that.
08:14Glaze it on there.
08:15I love that.
08:16Make a potato salad with some fennel.
08:17It's going to be delicious, chef.
08:18There's something so unique about turning something that sounds so bad into something that's so
08:34enjoyable.
08:35Five minutes gone, guys.
08:3625 minutes to go, yes?
08:38Heard, chef.
08:39I love that smell of a grill firing up in the morning.
08:44Let's go, team Blaze.
08:46Let's get it, garlic.
08:47Yeah, bro.
08:48Yeah, bro.
08:49What's up, Jeff?
08:50Hi, chef.
08:51I'm going to do a pork belly, so I'm going to do a gochujang glaze, get a little bit of
08:55charred, smokiness.
08:56I don't want it to be too barbed.
08:57No, no.
08:58It's okay.
08:59You grill them, but don't overcook this guy.
09:00Okay.
09:01All right.
09:02I love it.
09:03Good idea, Jeff.
09:04Yes, chef.
09:05Megan.
09:06Yes, chef.
09:07So you got a game hen.
09:08I got a game hen.
09:09What I really wanted to focus on was, like, more of a Hawaiian-style huli-huli chicken.
09:10Most of all, one of my favorite items.
09:11My birthday in Hawaii every single year, so don't let me down with this one.
09:14My brother-in-law's from Hawaii.
09:15I want to make sure I represent his background on this one.
09:17Okay.
09:18I think you will.
09:19Next-level barbecue dishes.
09:20Come on, team.
09:21You earned the space in the top level.
09:24Stay up here.
09:25We got the best kitchen, the best ingredients, guys.
09:28Let's make this happen.
09:30Natalia.
09:31Hi, chef.
09:32You grabbed a beautiful ribeye?
09:33Yes.
09:34Beautiful ribeye.
09:35Tomatoes, onions, garlic.
09:36So I'm going to make a salsa.
09:37It's giving me Latin California essence.
09:39Yes.
09:40I think I have salsa running down my veins.
09:42I make salsas, like, every other day.
09:44All of our food has salsa.
09:46Like, we'll be eating salsa in our cereal, like, if we could.
09:49Salsa in the baby bottle.
09:52Having fun, baby.
09:53Having fun.
09:54We staying in the top?
09:55We staying in the top, baby.
09:56Let's go.
09:57Stay in the top.
09:58All right, Cathy.
09:59Where are you taking us?
10:00I got a New York strip.
10:02So I am doing a nice beer and soy barbecue sauce.
10:06A little Asian inspiration.
10:07Yes.
10:08Smart.
10:09And the nice cabbage salad.
10:10So it's going to be important to get your sauce going and get your steak going, right?
10:12Yes.
10:13And don't forget, you also have this grill back here.
10:15Heard.
10:16Okay?
10:17Yes.
10:18Winning dish today, Cathy.
10:19Yes.
10:20Keep going, girl.
10:21Thank you, chef.
10:22You got this, Cathy.
10:23You absolutely have this.
10:24The whisk.
10:25Whiskey business.
10:26Miss Becca.
10:27Hello.
10:28What are we working with, girl?
10:29I blended up some of the pineapple into the hoisin sriracha sauce.
10:32Pineapple hoisin sriracha.
10:33Mm-hmm.
10:34And then we're going to go out and marinate the chicken thighs in there and then get them
10:38on the grill.
10:39Familiar with grilling?
10:40So I've actually never used one of those grills.
10:42Yes.
10:43So you can actually move some of the coals to one side.
10:46This can be more of your searing side.
10:48Okay.
10:49Okay.
10:50I've seen these grills in TikTok videos and on TV.
10:55They are like the top of the top.
10:57So cool.
10:58Get that protein cooking soon, right?
10:59Yeah.
11:01Mariam.
11:02So this is the bison, right?
11:04Yeah.
11:05Okay, great.
11:06I am very excited to be doing this.
11:08Okay.
11:09I am going northern Pakistan.
11:10Okay.
11:11Okay.
11:12A lot of the grilling items are served on a flat bread.
11:14Okay.
11:15So I'm thinking naan.
11:16I love it.
11:17All these flavors work.
11:18Yep.
11:19I'm thriving today.
11:20Let's make it happen.
11:21Real quick.
11:22A lot of you have cooked very spicy food.
11:23Today's the day to bring the heat, guys.
11:25You got it, chef.
11:26All right, Brandon.
11:27How's it going, chef?
11:28Good.
11:29How are you?
11:30I'm great.
11:32Now you're looking really confident.
11:33Absolutely.
11:34I love to grill.
11:35So what are we doing here?
11:36All right.
11:37So I got a beautiful little pork loin here.
11:38And I was thinking about doing a grilled peach and green olive relish.
11:39Okay.
11:40I love the char.
11:41Yeah.
11:42The beauty of it.
11:43I love smoke flavor.
11:44It's...
11:45Okay.
11:46Dude, I can see the passion on your face when you're talking about it.
11:47I love it.
11:48Okay.
11:4910 down, 20 to go.
11:50How are we feeling, Jeff?
11:51I love it.
11:52I'm feeling it.
11:53I'm feeling it.
11:54I'm feeling it.
11:55We're in the backyard with the kids?
11:56Oh, yeah.
11:57We're in California, right?
11:58This is it right here.
11:59I'm hanging out.
12:00Of course you down.
12:01Oh, poor belly.
12:02Listen, it's no joke.
12:03This is the team of heavy hitters up here.
12:04We got to take down those young guns downstairs, okay?
12:07You got it, chef.
12:08Trust me.
12:09Listen.
12:10They're gunning for you.
12:11They're good.
12:12Let's get it.
12:13I'm not afraid.
12:15What the?
12:16What the hell is this?
12:18This is not an over-elegant dish.
12:21We just want some deliciousness with grills, yes?
12:24Right, uh, what did you grab?
12:26Uh, so I got eggplant, some zucchini, so I'm just gonna roast up.
12:29Hold on a minute.
12:30Look at these.
12:31The scallops.
12:32Beautifully done, right?
12:33Beautiful scallops.
12:34Scallops.
12:35Let that come to the basement.
12:36Come on, what?
12:37That's a godsend!
12:38I would love to be on that top floor, like, with that nice, beautiful grill.
12:40With barbecue, you have to have great equipment.
12:42You want to get those nice seers.
12:43The scallops will need at least three minutes on that grill, okay?
12:46All right.
12:47But, getting scallops in the basement speaks volumes to why the other team should not be
12:51in those upper-level kitchens.
12:52Scallops came down to the floor.
12:55We are smoking down here.
12:56Oh, yeah.
12:57Big time, yes?
12:58Yes, chef.
12:59Really smoking.
13:00Keep it going, guys.
13:01Yes, chef.
13:02Because we're gonna smoke those two floors above us.
13:04Hell, yeah.
13:05They're gonna be like...
13:06Exactly.
13:07Because that's what heat rises.
13:08They're gonna be feeling the heat.
13:09You tell them...
13:11Hey, smoke rises!
13:18Mambo loves you.
13:19Cook like a champion for me, please.
13:21All right, guys.
13:22It's time for the mid-round drop.
13:24Yes, chef.
13:25What side dish goes with every great barbecue meal?
13:28Cornbread!
13:29That's a curveball.
13:30Grab two to three items to make a beautiful cornbread.
13:34Uh, cornbread, uh, error, error.
13:37How do you make cornbread?
13:38I'm like, what the f***?
13:40Platform's not staying here long, guys.
13:42I have no idea what I'm doing.
13:46Guys, listen.
13:47Mid-round drop.
13:48You gotta run to the platform right now.
13:49You have to make a cornbread.
13:50You can grab two or three things.
13:52You have to make a cornbread?
13:53Two or three things.
13:54What?
13:55Are you kidding me?
13:56I've never made a fresh cornbread in my life.
13:58This is time away from my pork belly.
14:00And honestly...
14:01How is this gonna incorporate with my Korean dish?
14:04You can grab it.
14:05It's yours.
14:06Guys, it's time for the mid-round drop.
14:08What goes well with the barbecue?
14:09Cornbread, okay?
14:10Cornbread!
14:11Don't get too complicated.
14:13What's gonna go best with your dish, okay?
14:15There you go.
14:1715 down.
14:1815 left.
14:1915 down.
14:2015 left.
14:21Beautiful, girl.
14:22Frost hatch, other side.
14:23Yep, you're good.
14:24Perfect.
14:25Perfect, perfect, perfect.
14:26This does not look like a batter of any sort.
14:29Come on, Becca.
14:30I've never made cornbread in my life.
14:32Don't freak out, everybody.
14:34Relax.
14:35It is all okay.
14:36I never made cornbread before, Chef.
14:38So I'm just a little worried.
14:39You need to get this going, my love.
14:40Yes.
14:41Get your steak on and then make the cornbread, okay?
14:43Let's cut it dry.
14:44Okay.
14:45Always.
14:46Yep, yep, yep.
14:4810 minutes left.
14:50Behind.
14:51Yes.
14:52Beautiful.
14:53Alright, listen, cornmeal is in the pantry.
14:55Chef, I don't know how to make a cornbread.
14:56Okay?
14:57I'll help you make a cornbread, alright?
14:58I've used the little packets for little boxes, but I've never made it fresh.
15:02Does this need to be more watery, less watery?
15:04So the pork bill is sitting on the grill.
15:06I can't tend to it.
15:07I'm gonna have to make this cornbread and figure out what vessel to put it in.
15:10Throw it in the oven and make sure that doesn't burn.
15:13The main thing is getting that pork belly cooked, right?
15:15Yes.
15:16Okay.
15:17Thank you, Chef.
15:18And now I've got to run over and pay attention.
15:20There's just so much going on right now.
15:22The protein is the most important here.
15:25Focus on the grilling.
15:27Eight minutes, guys.
15:29Eight minutes to make a dream barbecue dish.
15:32Check your temps, guys.
15:34The cornbread is sitting in the oven and I'm finally getting my chicken on.
15:38But the grill's just not hot enough.
15:41I've never cooked with them.
15:42And so I'm not quite sure how to get it hot on one side, how to get it cool on the other.
15:46Dude, my chicken's raw.
15:48No.
15:49Time's ticking down.
15:51I'm in full-blown panic mode at this point.
15:54Turn on the fire.
15:55Blast it.
15:56It's on as high as it's gonna go.
15:57I should've just got the chicken out earlier.
16:00Oh, my God.
16:06It's just raw.
16:08I want color on this chicken.
16:09Get it on there.
16:10On here.
16:11Is this hot?
16:12This doesn't feel hotter.
16:13Get some heat.
16:14Okay.
16:15The oil's the conduit, okay?
16:16Okay.
16:17It's a grilling challenge.
16:18I know they're gonna want to see some sort of grill or char or something.
16:21But it's raw, and I can't serve that to be chef.
16:25I just need to get it cooked.
16:28What the ?
16:30I'm excited.
16:32How do you feel?
16:33I love that.
16:34Yay!
16:35I've never seen this exciting.
16:36What is it with you with lamb hearts?
16:37I don't know.
16:38I just really am excited to use this.
16:40The toughest ingredient, and you're excited to use this.
16:42Good.
16:43Call me the queen of hearts, am I right?
16:46A lot of people think, oh, she's just some girl who thinks cooking is cool.
16:50It's like, no.
16:51I put in the blood, sweat, tears.
16:52I put in everything.
16:53That's delicious.
16:54Mm.
16:55Light as well, right?
16:56Mm-hmm.
16:57Really, really good.
16:58So, to have Chef Ramsay saying, this girl can cook.
17:00It's like, yes, I can.
17:02I've been trying to tell you guys for so long.
17:05Guys, you are my young bloods down here.
17:07You're cooking with energy.
17:08I love it, yes?
17:09Heard.
17:10Heard, Chef.
17:11Gordon!
17:12Yes?
17:13Are your young guns firing blanks down there, or what?
17:15No, they're not firing blanks, Richard.
17:16They're doing well.
17:17Don't you worry.
17:18Focus on your team.
17:19Are you firing blanks?
17:20Thanks for the scallops.
17:21Keep an eye on them all enough.
17:22Yes, Chef.
17:27Five minutes left.
17:28Yes, Chef.
17:29You salted the game hand, right?
17:31Yes, Chef.
17:32Okay.
17:33God, it smells good over here, guys.
17:35Look beautiful.
17:37Very, very close to plating time.
17:39Heard, Chef.
17:40We're thinking about the visuals, what this looks like on the plate.
17:43Jeff, you're spending a lot of time over there.
17:45Yes, Chef.
17:46So just make sure that we don't obliviate that pork on there, right?
17:49Yes, Chef.
17:50Going into this, I thought it was going to be kind of like, you know, you're back in your
17:53backyard, you're grilling, you're having a good time relaxing.
17:56No, no, no, no, no.
17:57Okay, Jeff, you're all the way over there.
17:58Your asparagus is all the way over here.
18:00You got to dance.
18:01You got to dance a little, okay?
18:02Thank you, Chef.
18:03Making me nervous a little bit.
18:05This is chaos.
18:06This is mayhem.
18:07This is definitely not your backyard barbecue.
18:11Four minutes left.
18:12Where's your plate, Kathy?
18:13I'm hearing the time go lower.
18:16I am stressed.
18:17Keep going, girl.
18:18Make sure you're happy with your dish.
18:20I heard, heard, heard.
18:21Thank you, Chef.
18:22Chef Arrington expects chefs to have that conviction and that drive.
18:26Next level.
18:27Next speed right now.
18:28You got it, Chef.
18:29Perfect.
18:30I just have to be more, like, methodical and shake off this pressure.
18:34I need you to move about seven notches faster.
18:37Come on!
18:38Let's go!
18:39Be smarty, Mom.
18:40Be smart.
18:41Be sexy.
18:42Stay focused.
18:43Believe in yourself?
18:44Yes.
18:45I believe in you.
18:46Time is ticking.
18:47And I'm just slicing vegetables.
18:49Oh!
18:50Can I get a medic?
18:52I sliced my freaking thumb.
18:55It's, like, immediately bleeding.
18:56And I'm just like, great.
18:57You gotta keep going.
18:58And I'm, like, touching my form right.
19:00I'm like, okay, it's good.
19:01It's done.
19:02Like, are you done?
19:03Can we go?
19:04Please?
19:05I'd rather have no hands and nothing on that platform.
19:08Okay.
19:10Beautiful scallops.
19:1330 seconds.
19:14We're gonna start the dress.
19:15One stunning portion, okay?
19:16Yes, Chef.
19:17I'm afraid these are gonna catch on fire.
19:20This grated grill.
19:21It's scary.
19:22Ah!
19:23It's trying to sabotage me.
19:24And it's the protein, so it's the star of the show.
19:27How's this gator looking, do you think?
19:28Uh, yes.
19:29Good.
19:30Don't you do this on the van?
19:31Not open flame.
19:33Two minutes to go.
19:35You just are plated.
19:36I don't know if it's done.
19:37My boyfriend has experience with barbecuing.
19:39I just watch.
19:45Platform's on the move.
19:46Heading to the basement, guys.
19:47There's no time left.
19:48You have to put something on the plate.
19:50You have to put something out.
19:51When I looked over to the cabbage, I was like,
19:53oh my gosh, I didn't even start pickling that yet.
19:56I don't have time to fix this right now.
19:58I just have to keep going.
20:00You are my team.
20:01My Hayden Gems.
20:02The most talented chefs.
20:03Yes!
20:04We got this.
20:05Bring the plate to here so it's the last thing that you do.
20:08Okay.
20:09Do not miss that platform.
20:10Just staring at these two chicken thighs.
20:12Praying to God that they finish.
20:14As the time is counting down.
20:19Platform's here.
20:20Bring it home.
20:21Yes, Chef.
20:24Mate, get on there.
20:25Now.
20:26Get on the platform.
20:27Now.
20:28Beatrice, go.
20:29On up.
20:30Behind, behind.
20:31Behind.
20:32Well done, well done, well done.
20:33Yes, yes, yes.
20:34Well done.
20:35Go!
20:36Well done.
20:37Yeah!
20:38Go!
20:39Yes!
20:40Listen, no one on Team Blaze is going to miss a platform, right?
20:43Not today.
20:44Platform's here, guys.
20:45The platform is here.
20:46Don't forget the cornbread element.
20:48Let's go, Team Blaze.
20:50No missed platforms today.
20:52Come on, make it, make it, make it.
20:53Yeah!
20:54Woo!
20:59Platform's here, guys.
21:06I don't know if that chicken's cooked.
21:07You know, it's over open flames.
21:08So you have to really understand where the hot spots and the grills are and how to move
21:12your meats around.
21:13And so, I'm hoping it's cooked.
21:15Telling myself to get on the plate.
21:17Get it on the plate.
21:18Get something on the plate.
21:20Go!
21:21Go!
21:22Go!
21:23Go!
21:24Go!
21:25Go!
21:26Go!
21:27Go!
21:28Go!
21:29Go!
21:30Go!
21:31Go!
21:32Go!
21:33Go!
21:34You got this!
21:35You got this!
21:36You got this!
21:37Yes, Becca!
21:38Let it out.
21:39I think this...
21:40I know I know oh
21:52Well done seriously, we were cooking with gas man literally, but I am excited to dive in here
22:00Okay, since we're so excited. Can we start at the top? Oh, please love that save the best to last I'll do that any day, okay
22:06I
22:08First up we have a grilled swordfish skewer the chef cooked this on the Japanese grill and is serving the cornbread with
22:16Beautiful pomegranate molasses butter to sort of spread on top. I think one of the most difficult proteins to cook on the grill swordfish
22:23It's so unforgiving. This is cooked beautifully. I love the core bread
22:27Next up a skirt steak skewer served with a fondant potato. Let's say it's cooked perfectly but the crunch the heat
22:34I've never seen a fondant potato on a barbecue. It's good
22:37Next up. We have a ribeye. This is served with a salsa and cucumber and red onion salad on the side
22:44We said backyard barbecue, but this is more of a restaurant that specializes in barbecue, right? I love the salsa
22:51Someone really knows what they're doing. It's this next level
22:55Next up we have a New York strip steak with bit of asparagus and red cabbage salad
23:00At New York strip good color
23:04Bad finishing and it's a shame that red cabbage is on there and it's raw pickle it the glaze is definitely overpowering and the cornbread is reading dense basic
23:15Absolutely, I agree
23:17Okay, next step. This is a chicken thigh with a sriracha hoisin glaze served with jalapeno cornbread
23:24Chicken needs more color on there. It doesn't even like it's more grilled. Chicken needs more color, chef
23:28It's not undercooked, okay, but it's not cooked thoroughly. Yeah, I mean when you're grilling you have this opportunity to have this charred meat next to these colorful sauces or salsas
23:37The whole dish is just sort of like one tone. I do not want to go into an illumination realm
23:43Because the chicken thighs
23:49Shall we middle floor rich
23:51All right middle floor and we'll start off right here. You guys are gonna love this one. This is a spatchcock game hen
23:56Hooli-hooli style with a carrot pomegranate and pineapple slaw
24:00Wow, this person's barbecued multiple times
24:04But the color on the poos and the baby chicken is delicious for me
24:08This is a hard ingredient to grill, but what works all these charred notes of a fabulously cooked game hen
24:14I used to live in hawaii and would stop roadside for this chicken often and this is
24:20Incredible. I love the charred notes. That's what barbecue is all about
24:25This chef made a corn flatbread with spiced bison and a mint chutney
24:31Delicious cooked beautifully really good pivot there with the cornbread. It's like a beautiful stunning naan
24:36I would love a little squeeze of aioli to sort of keep waking it up a bit
24:41Okay, move over here. These are some gochuchang glazed pork belly skewers with an asparagus kimchi
24:47This is a little bit overcooked. It's a little bit too dry unfortunately
24:51Pork belly with these delicious bold incredible flavors. I think it's really smart. However, I'm a little bit let down that it wasn't transformed other than adding asparagus
25:01All right, this is the beef ribs potato salad with corn and mushrooms
25:07Beef ribs that's the number one go-to
25:09Protein for the barbecue. Yeah incredible beef here the potato salad itself. I think that is a classic amazing approach
25:18Last up a barbecue spiced pork loin with a peach and okra salad
25:24Spot on cook on the pork against this incredible peaches side
25:29What a lovely combination pork and peaches really good color on the pork a tough one no fat in there
25:34So proper barbecue pork right there
25:37Right, I'm excited to invite you to to the basement brace yourself. Yes. I have we had no grills down there
25:45Okay, we had mesh and bricks and I'm not making excuses. It was mesh and bricks. They're just cooking on a shopping cart down there
25:51It's exactly
25:53Man, these should not have made the basement these are hand-dive scallops
25:57It's sat on a grilled cabbage leaf
26:00I'm surprised to see scallops make it all the way into the basement
26:03I gotta say I really appreciate the levels of grilling techniques used on this plate
26:09Next tilapia. This is a black and seasoned slap here serve over grits
26:14Yeah, I mean some really tough fish to throw on a grill it flakes really really easily
26:18So I think the chef did a great job cooking the tilapia fish and grits classic next up
26:23We have these lamb hearts and these were butterfly donated
26:27Sort of spicy glaze the heart can eat like filet mignon quite honestly
26:31Uh, wow really blown away by this presentation and how the lamb heart is cooked just a smart dish
26:38I mean, I love sticky sweet barbecue sauce
26:41And I don't know if kansas city should start putting lamb hearts on barbecue menus, but I'd suggest it that is a really really fun unique
26:49Taste right there tasting like a wagyu steak. It's that good. I'm gonna start a whole barbecue line after this bottle of the sauce
26:57Finally another scary protein, which was to be expected down in the basement. So it's an alligator
27:03So with a classic slaw and we smashed purple fur potatoes
27:08Yeah, I mean I have restaurants in florida, so i'm pretty used to cooking some gator
27:11It's a little bit dry, but i'll tell you what the slaw that's next to it. It's fantastic. I don't think it's dry. It's delicious. It's cooked beautifully
27:18I love this dish of these hush puppies on cider
27:20textbook
27:22Really well done richard nation. I have a lot to discuss excuse us, please shall we
27:27Damn
27:31That pork belly a little bit overcooked for me
27:33I don't know why this chef cut the pork belly first because you know that the pork belly's got so much fat. It's gonna shrink
27:38I think my pork was good
27:40Listen if we're going in we got the town to come out
27:43Strip steak. I just think that this is just very pedestrian. It's very basic. It's just there's nothing else
27:48Yeah, I agree with you. Raw cabbage. No well. Yeah. Listen if you do cabbage pickle it, right? Yeah, yeah 100%
27:53It's a grilling challenge not a make a mediocre home meal challenge. Yeah, I agree with you
27:58chicken thighs
27:59Great disappointment if there's one protein that really grills beautifully better than a lot of those proteins
28:05Nice, but there was nothing to hold on to listen like everything was just beige on it. It's disappointing
28:09Oh
28:13One of the best tasting things of the whole challenge to me was that game head
28:17I absolutely agree, but let's be honest the lamb hearts has to be the showstopper that for me
28:22It's in the morning. It's very difficult. Hold on the game head. That's the dish. I'm ordering at a restaurant
28:27Don't forget about the ribeye guys. I know you're battling over levels now, but we cannot forget how much grilling technique on the ribeye
28:33They look like they're going at it. The ribeye was really nice. Delicious
28:38It's a steak. They were really debating in there. I know this is intense
28:43All due respect, it's a two-dish race. Are you kidding me game head? Thank you. Are you guys in an alliance now?
28:49Oh my is this gonna be like this all season great
28:59Right all of you well done seriously each floor had a standout dish
29:04but the dish that won the challenge today and safety for the entire team is
29:16The lamb heart
29:19I am the queen of hearts team ramsey back on the top where we belong in that next challenge
29:29I put that in a basement in 30 minutes
29:32With no planning
29:35Head back to the lounge so proud of you
29:38Good job team
29:40Now for the part we all dislike
29:45Richard and Aisha each of you will have to nominate one individual from your team to head into tonight's elimination
29:53Aisha please
29:54I have two dishes that weren't quite successful today
29:59The person that's going to be heading into this elimination is
30:02I'm 100% confident that i'm going in i'm like mentally crapping myself
30:13Kathy
30:13Wow
30:16I just didn't think it was going to be me but i just have to continue like roll the punches and just like figure out what i'm going to do
30:21I have a second chance and i need to like
30:25Pick myself up and dust myself off and get my mind right kathy i need more from you
30:32Kathy she's an incredible chef but you know she does things that trip her up sometimes
30:37The more she cooks the stronger she's going to get right this competition
30:41It's a proving ground
30:43I want you to want to prove this to me
30:48It's very tough
30:50Richard going up against kathy okay team blaze uh i'm going to cut right to the chase here
30:56And i'm putting into this elimination
31:00Jeff pork belly got away from you i know that you can win in the elimination i also know that you happen to have
31:08the immunity pin
31:10If you use the pin and turn it in i have to choose someone else on the team to head into the elimination cook the choice of course
31:18is yours
31:19I don't want to take my chances at this early of the stage so i'm going to be using my pin
31:26Okay bring it up jeff
31:28I hate the fact that i have to use it so early in this competition
31:32It does suck that yeah you have to you know send someone else in for your mistakes
31:37We're going to continue the trend that we started last time
31:43By sending in heavy hitters into the elimination
31:47So going up against kathy i'm sending in
31:49Oh, no, not me on the chopping block again
31:56Brandon
31:57Let's go
32:00Bloody hell
32:01Richard's boasting about these heavy hitters but if you keep on playing those cards it's going to come back to bite him on his tiny little ass
32:07He's got to stop playing these big guns because sooner or later richard blaze is going to run out of ammunition
32:14Head on upstairs and take kathy down hurt a lot of people are like ooh brandon like he's so good
32:19I don't give a about that i'm not letting that get into my head
32:22Okay brandon kathy
32:26This last challenge was all about grilling proteins for this elimination showdown we're gonna keep it light because we are going vegetarian
32:36Let's go
32:37You'll both have 20 minutes to create a next level dish using
32:43cauliflower
32:46I've been known to do some sexy things with cauliflower so she better be ready
32:50All of you head the elevator and i'll see you on the top
32:52Let's go kathy i know you can do this focus
32:56Brandon listen you got this big flavors okay
33:00I'm sending in champions warriors gladiators heading into the elimination i hope it's a strategy that works if it backfires though
33:07It'll be a bad day for team blaze
33:11Let's go
33:12I'm confident going into elimination people may think that i'm an underdog but like wait because now that the bad bitch kathy is back
33:21Right uh guys come over
33:24It's intimidating going against professionals you guys
33:27Especially him
33:29Chef lai sent me in to do a job i'm gonna do my job
33:3320 minutes to create an elevated next level cauliflower dish the very best look on your mark get set
33:41Let's go
33:49What are you looking for brandon talk it out let him focus right now let him call for us chilies garlic
33:54Amazing mushrooms there as well morels chanterelles trumpet mushrooms rainbow chard
34:02You build the flavors as you go
34:05Grab another one
34:07Yes
34:10My man does it with style
34:12I know brandon is a tough
34:14Cocky competitor a little too cocky for my you know taste but
34:20You never know you think that you're top top top person and then bye you're gone
34:25Uh young man tell me about the dish where we go what's the inspiration behind this i am gonna try to do
34:29Cauliflower a couple of different ways okay how many ways two or three depending on what time is looking like i'm gonna do a nice little cauliflower puree
34:38I'm gonna grill some romesco here
34:40What is that that's romanesco it's a mix between broccoli and uh cauliflower it's like a hybrid
34:46Right kathy where we go i'm going to be making a curry cauliflower steak with a cauliflower tabbouleh
34:51So you do a steak and curry sauce you have to make sure it's nicely seasoned
34:55Yep blend those spices early yes yes
34:57Curry takes time yes yes chef now you're a little bit upset when now you should put you forward there
35:01Why were you upset um you know i feel that i'm really stepping into myself as a chef
35:07So treat this as an extra 20 minutes you know to cook your heart out and to prove not just yourself
35:12But the fellow competitors right okay good luck seven minutes gone guys yes seven minutes gone
35:18Do you need anything brandon not currently
35:22He doesn't need anything currently throws currants in that's a perfect dad joke right there
35:29Um richard's keen to play all those big guns early on yeah what's the method in that madness
35:34He's trying to cut throats it's very clear yeah absolutely
35:37He's trying to cut that out of the body nine minutes to go
35:43Oh my god oh my god
35:50Oh
35:52this is so terrible they just broke apart
35:58Oh my god this is
35:59there's a stray dog wait nope it's a futon more legs you can see how i got there fox tonight
36:07dog dog two of the hairiest chases yet where is it unleash a season finale frenzy
36:14if anybody finds a couple of testicles they're mine the animal control season finale next on fox
36:22oh my god this is so she scored it too too deeply yeah i just start over if you have another one
36:32pan's piping hot it'll still cook in time trust me he's got i don't want to give me a scoop
36:36all right you got it kathy good reset kathy good reset thanks guys six minutes guys yes sir
36:44that puree looks thin i don't think him as a pro chef was intending to make a suit
36:49potato just i'm thickening it a little bit my puree has a little bit too much cream in it
36:57that's fine i ain't got time it's a little bit too runny so to reduce it i need to get it back on the
37:03fire you got a whisk in there check your puree check your puree oh my god i get that puree all over
37:15the stove top and i'm sweating right now guys there's four minutes to go okay beautiful look
37:21at her i'm so proud of her okay come back let's go we got this comic-graded seeds
37:27there we go okay there we go okay color this inspiration guys last two minutes start dressing
37:37okay come on buddy let's do it finish strong you got it go there we go come on kathy
37:43watch the figs watch the figs right right the prettiest side make it look sexy make it look sexy
37:51good job good job good job yes yes let's go baby let's finish it off baby bring it home
37:58five four three two one
38:02wow richard noisha welcome back what these two individuals have cooked in 20 minutes is nothing
38:26short of extraordinary right uh let's start off with a cauliflower steak with a fragrant coconut curry
38:33i love the elegance coming off of this dish it looks beautiful and it tastes even better
38:42cauliflower and curry a classic pairing and the tartness and the sweetness coming from the pomegranate
38:49seed incredible i mean there's a festiveness about this dish the cauliflower is inviting me to eat it
38:55the type of dish that'll get someone to eat more vegetables for sure next up is um cauliflower a
39:01few ways this starts off with a cauliflower puree on the base and then it's a uh roasted romanesco
39:07cauliflower with wild mushrooms this has a sort of fall soulfulness to this dish i love the amount of
39:15earthiness that's coming off of this and the cauliflower puree is a great finish on the palate
39:20you said fall maybe even winter like sort of like burnt forest sides that's like a flavor and
39:25textural wonderland for sure you know we're sticklers all for purees that's a proper puree
39:30another really great vegetable based dish two very good dishes no one deserves to go home
39:37but it is a competition richard which dish are you sending home
39:41they're both really really equal when it comes to taste for me the differentiator comes down to
39:48a little bit of texture and garnish the dish that i'm sending home
39:54the cauliflower steak thank you naisha please same question
40:02it's very tough the dish i'm sending home
40:07it's the cauliflower steak
40:14that dish was cooked by kathy
40:17oh kathy uh even though you weren't on my team what you just did in 20 minutes
40:26there is no reason ever for you to drop your head honestly nothing short of extraordinary let me tell you
40:31thank you you know i came to this competition really for myself like doing something for myself
40:36and leaving this competition on a super high note that means everything to me
40:42kathy it's been an honor to mentor you you should be so proud you should continue
40:47to grow thank you i know my family's so proud of me and uh i want to show my kids that when you love
40:55something and you believe in yourself you know not be afraid to put yourself out there and uh
41:01uh and go for it good luck kathy thank you thank you brandon well done