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1 | 00:00:20,061 | 00:00:22,105 | Hey, you guys! | Hey, you guys! |
2 | 00:00:22,272 | 00:00:23,440 | Come on out. | Come on out. |
3 | 00:00:24,482 | 00:00:26,276 | Oh, it's gonna be so exciting. | Oh, it's gonna be so exciting. |
4 | 00:00:27,027 | 00:00:29,863 | - Get a move on, y'all. - I'm runnin' as fast as I can. | - Get a move on, y'all. - I'm runnin' as fast as I can. |
5 | 00:00:29,946 | 00:00:32,032 | - Oh, crap. - What is this stuff? | - Oh, crap. - What is this stuff? |
6 | 00:00:32,115 | 00:00:33,324 | Is that a grill? | Is that a grill? |
7 | 00:00:34,200 | 00:00:36,786 | Comin' off of the roadkill challenge, | Comin' off of the roadkill challenge, |
8 | 00:00:36,870 | 00:00:40,290 | I was in the bottom two, somewhere I haven't been yet in this competition, | I was in the bottom two, somewhere I haven't been yet in this competition, |
9 | 00:00:40,373 | 00:00:43,460 | and I'm ready to jump it up on this next challenge. | and I'm ready to jump it up on this next challenge. |
10 | 00:00:43,543 | 00:00:44,919 | -Hello. -Hey. | -Hello. -Hey. |
11 | 00:00:45,003 | 00:00:46,838 | -Good mornin', everybody. - Hi. | -Good mornin', everybody. - Hi. |
12 | 00:00:46,921 | 00:00:50,091 | The thing that gets me through these is knowin', "Hey… | The thing that gets me through these is knowin', "Hey… |
13 | 00:00:50,175 | 00:00:52,844 | no matter what, Big Worm's still here with me." | no matter what, Big Worm's still here with me." |
14 | 00:00:53,636 | 00:00:56,056 | That's the whole reason I wanna win this thing. | That's the whole reason I wanna win this thing. |
15 | 00:00:56,139 | 00:00:59,225 | Um, does anything look a little bit different to y'all? | Um, does anything look a little bit different to y'all? |
16 | 00:00:59,309 | 00:01:01,770 | -You guys are settin' booby traps now. - No! | -You guys are settin' booby traps now. - No! |
17 | 00:01:01,853 | 00:01:03,521 | It looks like a grave. | It looks like a grave. |
18 | 00:01:03,605 | 00:01:05,690 | Maybe it's my grave. I don't know! | Maybe it's my grave. I don't know! |
19 | 00:01:06,274 | 00:01:09,360 | All right, so barbecue has a deep and complicated history. | All right, so barbecue has a deep and complicated history. |
20 | 00:01:09,444 | 00:01:13,573 | People have been barbecuing here long before this place was called America. | People have been barbecuing here long before this place was called America. |
21 | 00:01:14,824 | 00:01:20,705 | Your challenge is to prepare a feast featuring two proteins and two sides, | Your challenge is to prepare a feast featuring two proteins and two sides, |
22 | 00:01:20,789 | 00:01:25,919 | using equipment and ingredients from two of the most important periods | using equipment and ingredients from two of the most important periods |
23 | 00:01:26,002 | 00:01:27,253 | in barbecue history. | in barbecue history. |
24 | 00:01:27,337 | 00:01:28,505 | That's gonna be interesting. | That's gonna be interesting. |
25 | 00:01:28,588 | 00:01:33,510 | I've learned a little bit about history. So, first, there's pre-colonization. | I've learned a little bit about history. So, first, there's pre-colonization. |
26 | 00:01:34,052 | 00:01:36,513 | Before the Spanish arrived in the Americas, | Before the Spanish arrived in the Americas, |
27 | 00:01:36,596 | 00:01:41,142 | the Indigenous people were cooking over fire on wooden platforms. | the Indigenous people were cooking over fire on wooden platforms. |
28 | 00:01:41,226 | 00:01:43,186 | -What a challenge. -That is a challenge. | -What a challenge. -That is a challenge. |
29 | 00:01:43,686 | 00:01:45,605 | So then there's antebellum. | So then there's antebellum. |
30 | 00:01:45,688 | 00:01:49,067 | -See, I'm a sixth-generation barbecuer. | -See, I'm a sixth-generation barbecuer. |
31 | 00:01:49,150 | 00:01:51,903 | My granny used to always tell me stories | My granny used to always tell me stories |
32 | 00:01:51,986 | 00:01:56,366 | about how my ancestors cooked farm animals over open pits. | about how my ancestors cooked farm animals over open pits. |
33 | 00:01:57,492 | 00:01:59,410 | For each of these historical periods… | For each of these historical periods… |
34 | 00:02:01,412 | 00:02:04,332 | you'll be cooking one protein and one side | you'll be cooking one protein and one side |
35 | 00:02:04,415 | 00:02:07,127 | that were typically prepared during that time. | that were typically prepared during that time. |
36 | 00:02:07,710 | 00:02:12,757 | For pre-colonization, you'll be cooking whole fish or wild turkeys, | For pre-colonization, you'll be cooking whole fish or wild turkeys, |
37 | 00:02:12,841 | 00:02:14,425 | and your ingredients are | and your ingredients are |
38 | 00:02:14,509 | 00:02:20,181 | kabocha squash, Idaho potatoes, scuppernongs and wild rice. | kabocha squash, Idaho potatoes, scuppernongs and wild rice. |
39 | 00:02:20,849 | 00:02:22,934 | So then there's antebellum. | So then there's antebellum. |
40 | 00:02:24,018 | 00:02:26,521 | You'll be cookin' mutton or goat | You'll be cookin' mutton or goat |
41 | 00:02:26,604 | 00:02:29,065 | and your ingredients for antebellum are… | and your ingredients for antebellum are… |
42 | 00:02:29,149 | 00:02:34,988 | wax beans, baby turnip, parsnips, barley and button mushrooms. | wax beans, baby turnip, parsnips, barley and button mushrooms. |
43 | 00:02:35,572 | 00:02:36,573 | All right. | All right. |
44 | 00:02:36,656 | 00:02:41,202 | That's a grand total of two proteins and two sides. | That's a grand total of two proteins and two sides. |
45 | 00:02:41,286 | 00:02:42,620 | We want you to prove to us | We want you to prove to us |
46 | 00:02:42,704 | 00:02:47,167 | that you're not only amazin' barbecuers for this time, but for all times. | that you're not only amazin' barbecuers for this time, but for all times. |
47 | 00:02:47,250 | 00:02:49,002 | - Mm. -And there's one more thing. | - Mm. -And there's one more thing. |
48 | 00:02:49,085 | 00:02:51,379 | -Uh-oh. | -Uh-oh. |
49 | 00:02:51,462 | 00:02:53,047 | You're gonna be working in teams. | You're gonna be working in teams. |
50 | 00:02:53,131 | 00:02:54,174 | Hmm! | Hmm! |
51 | 00:02:54,257 | 00:02:55,717 | -Okay. -All right. | -Okay. -All right. |
52 | 00:02:55,800 | 00:02:56,634 | So… | So… |
53 | 00:02:57,177 | 00:02:58,011 | Rasheed… | Rasheed… |
54 | 00:02:58,094 | 00:03:00,805 | -Ma'am. - You are teamed up with… | -Ma'am. - You are teamed up with… |
55 | 00:03:03,099 | 00:03:05,143 | -Tina. - Hey! | -Tina. - Hey! |
56 | 00:03:05,226 | 00:03:08,188 | I'm thrilled that Rasheed's my cooking partner, | I'm thrilled that Rasheed's my cooking partner, |
57 | 00:03:08,271 | 00:03:11,691 | 'cause he likes, like, strong flavors, like I do. | 'cause he likes, like, strong flavors, like I do. |
58 | 00:03:12,192 | 00:03:14,402 | He's strong. Did I mention he's… | He's strong. Did I mention he's… |
59 | 00:03:15,278 | 00:03:16,112 | strong? | strong? |
60 | 00:03:16,196 | 00:03:18,448 | Which also means, you can probably figure out, that, | Which also means, you can probably figure out, that, |
61 | 00:03:18,615 | 00:03:20,867 | Ashley, you and Sylvie are teamed up together. | Ashley, you and Sylvie are teamed up together. |
62 | 00:03:20,950 | 00:03:22,493 | -We got this, Ms. Sylvie. -We got this. | -We got this, Ms. Sylvie. -We got this. |
63 | 00:03:22,577 | 00:03:25,663 | To get paired up with Ms. Sylvie, that's an honor. | To get paired up with Ms. Sylvie, that's an honor. |
64 | 00:03:25,747 | 00:03:28,625 | I… I feel like we're gonna do really well together. | I… I feel like we're gonna do really well together. |
65 | 00:03:28,708 | 00:03:30,543 | Now, on a serious note... | Now, on a serious note... |
66 | 00:03:31,336 | 00:03:35,340 | this means that if your team ends up on the bottom, one of you is going home. | this means that if your team ends up on the bottom, one of you is going home. |
67 | 00:03:35,924 | 00:03:39,552 | We'll determine who that teammate will be by a mid-smoke challenge | We'll determine who that teammate will be by a mid-smoke challenge |
68 | 00:03:39,636 | 00:03:41,679 | that we'll reveal to you later today. | that we'll reveal to you later today. |
69 | 00:03:42,263 | 00:03:44,933 | Ashley has never been in the top position, | Ashley has never been in the top position, |
70 | 00:03:45,016 | 00:03:47,894 | so that's causing me a little bit of, uh, anxiety. | so that's causing me a little bit of, uh, anxiety. |
71 | 00:03:48,519 | 00:03:51,522 | I've got my hands behind my back with my fingers crossed... | I've got my hands behind my back with my fingers crossed... |
72 | 00:03:52,106 | 00:03:55,151 | just hoping that we can at least be the winning team. | just hoping that we can at least be the winning team. |
73 | 00:03:55,568 | 00:03:58,279 | You have six hours. | You have six hours. |
74 | 00:03:58,363 | 00:04:00,240 | All right? Let's please get… | All right? Let's please get… |
75 | 00:04:00,740 | 00:04:01,950 | old-school smokin'. | old-school smokin'. |
76 | 00:04:02,033 | 00:04:03,451 | - Whoo! - Let's go! | - Whoo! - Let's go! |
77 | 00:04:03,534 | 00:04:04,953 | -Go, go, go! - Let's do it. | -Go, go, go! - Let's do it. |
78 | 00:04:05,036 | 00:04:07,789 | So we're down to our final four. The best of the best. | So we're down to our final four. The best of the best. |
79 | 00:04:08,539 | 00:04:11,417 | We're goin' back to the 1800s, 1700s. | We're goin' back to the 1800s, 1700s. |
80 | 00:04:11,501 | 00:04:12,961 | We takin' 'em way back. | We takin' 'em way back. |
81 | 00:04:13,044 | 00:04:15,755 | We've got pits in the ground. You have to monitor these fires. | We've got pits in the ground. You have to monitor these fires. |
82 | 00:04:15,838 | 00:04:17,757 | You gotta know how to keep the temperatures right. | You gotta know how to keep the temperatures right. |
83 | 00:04:17,840 | 00:04:19,550 | This is a tough challenge. | This is a tough challenge. |
84 | 00:04:19,634 | 00:04:21,302 | - Start bringing wood. - Yes. | - Start bringing wood. - Yes. |
85 | 00:04:21,386 | 00:04:23,554 | - I'll dig us a hole. - We going with oak? | - I'll dig us a hole. - We going with oak? |
86 | 00:04:23,638 | 00:04:25,890 | Uh-- Whatever you feel is lightest to bring on over. | Uh-- Whatever you feel is lightest to bring on over. |
87 | 00:04:25,974 | 00:04:28,726 | No! I want a long burn. I think oak. | No! I want a long burn. I think oak. |
88 | 00:04:30,645 | 00:04:33,481 | - What's goin' on, Ms. Tina? -Lookin' for a basket of chips, | - What's goin' on, Ms. Tina? -Lookin' for a basket of chips, |
89 | 00:04:33,564 | 00:04:36,025 | -and I don't mean potato chips. -Wood chips. | -and I don't mean potato chips. -Wood chips. |
90 | 00:04:36,109 | 00:04:38,987 | - Yeah. -This is gonna be so fun to watch. | - Yeah. -This is gonna be so fun to watch. |
91 | 00:04:39,070 | 00:04:44,617 | So what makes a good team of competitors in barbecue competitions? | So what makes a good team of competitors in barbecue competitions? |
92 | 00:04:44,701 | 00:04:49,080 | Really, when it comes down to crunch time, you have to honor each other's opinions, | Really, when it comes down to crunch time, you have to honor each other's opinions, |
93 | 00:04:49,163 | 00:04:50,540 | and you have to work together. | and you have to work together. |
94 | 00:04:51,374 | 00:04:52,208 | We wanna win. | We wanna win. |
95 | 00:04:52,292 | 00:04:54,752 | -I don't want either one of us goin' home. -Exactly. Same here. | -I don't want either one of us goin' home. -Exactly. Same here. |
96 | 00:04:54,836 | 00:04:57,422 | The teammates have to agree on what they're cookin'… | The teammates have to agree on what they're cookin'… |
97 | 00:04:58,006 | 00:05:00,591 | how they're flavoring it, cooking methods. | how they're flavoring it, cooking methods. |
98 | 00:05:00,675 | 00:05:04,262 | That's where I'm thinkin' that we may see a different side to it. | That's where I'm thinkin' that we may see a different side to it. |
99 | 00:05:04,345 | 00:05:07,557 | There may be just a little bit of tension today that we haven't seen before. | There may be just a little bit of tension today that we haven't seen before. |
100 | 00:05:07,640 | 00:05:09,225 | That can get a little tricky. | That can get a little tricky. |
101 | 00:05:10,518 | 00:05:13,980 | If you wanna start off maybe lookin' over some of our meat selection… | If you wanna start off maybe lookin' over some of our meat selection… |
102 | 00:05:14,063 | 00:05:14,981 | I was thinking… | I was thinking… |
103 | 00:05:15,690 | 00:05:17,275 | -goat on there? -Goat? Okay. | -goat on there? -Goat? Okay. |
104 | 00:05:17,358 | 00:05:19,152 | I can go with goat. I didn't have a preference. | I can go with goat. I didn't have a preference. |
105 | 00:05:19,235 | 00:05:20,528 | Pre-colonial period? | Pre-colonial period? |
106 | 00:05:21,029 | 00:05:24,407 | Thinkin' maybe the salmon, because the salmon we can put on later | Thinkin' maybe the salmon, because the salmon we can put on later |
107 | 00:05:24,490 | 00:05:25,616 | and we don't have to worry-- | and we don't have to worry-- |
108 | 00:05:25,700 | 00:05:28,870 | I was thinkin' about doin' the turkey and wrappin' it. | I was thinkin' about doin' the turkey and wrappin' it. |
109 | 00:05:29,370 | 00:05:31,205 | I don't know if we got enough time to brine it. | I don't know if we got enough time to brine it. |
110 | 00:05:31,289 | 00:05:34,167 | -I think salmon on that rig would be good. -Okay. | -I think salmon on that rig would be good. -Okay. |
111 | 00:05:34,250 | 00:05:40,423 | The challenge is we have to make two proteins and two sides in six hours. | The challenge is we have to make two proteins and two sides in six hours. |
112 | 00:05:40,506 | 00:05:43,092 | Cooking on a team is not anything I've ever done. | Cooking on a team is not anything I've ever done. |
113 | 00:05:43,176 | 00:05:47,055 | We do have two different styles of cooking and approaches to things. | We do have two different styles of cooking and approaches to things. |
114 | 00:05:47,764 | 00:05:51,059 | So if we can't complete separate tasks together… | So if we can't complete separate tasks together… |
115 | 00:05:51,642 | 00:05:54,437 | we're not gonna be able to come out on top on this challenge. | we're not gonna be able to come out on top on this challenge. |
116 | 00:05:55,229 | 00:05:56,898 | What are you thinkin' meat-wise? | What are you thinkin' meat-wise? |
117 | 00:05:56,981 | 00:05:58,191 | I was thinkin' salmon. | I was thinkin' salmon. |
118 | 00:05:58,274 | 00:05:59,984 | We're on the same page on that one. | We're on the same page on that one. |
119 | 00:06:00,068 | 00:06:02,779 | Uh, antebellum. Mutton or, uh, goat leg? | Uh, antebellum. Mutton or, uh, goat leg? |
120 | 00:06:02,862 | 00:06:04,072 | I was goin' with mutton, | I was goin' with mutton, |
121 | 00:06:04,155 | 00:06:07,408 | -only because I think goat is just tough. -That's what I was-- Yeah, I do, too. | -only because I think goat is just tough. -That's what I was-- Yeah, I do, too. |
122 | 00:06:07,492 | 00:06:10,328 | I'm gonna let Ms. Sylvie take the lead on this one. | I'm gonna let Ms. Sylvie take the lead on this one. |
123 | 00:06:10,411 | 00:06:12,288 | She's won the last two challenges, | She's won the last two challenges, |
124 | 00:06:12,372 | 00:06:14,916 | so obviously, she knows what the judges like. | so obviously, she knows what the judges like. |
125 | 00:06:19,754 | 00:06:24,300 | The major key for this challenge is definitely going to be fire management. | The major key for this challenge is definitely going to be fire management. |
126 | 00:06:24,384 | 00:06:28,262 | And that's why the first thing I'm doing is getting a huge roaring fire, | And that's why the first thing I'm doing is getting a huge roaring fire, |
127 | 00:06:28,346 | 00:06:31,599 | so I've got a bed of coals and a heat source going. | so I've got a bed of coals and a heat source going. |
128 | 00:06:31,682 | 00:06:35,103 | 'Cause we're gonna need a lot of wood and a lot of coals and a lot of heat | 'Cause we're gonna need a lot of wood and a lot of coals and a lot of heat |
129 | 00:06:35,186 | 00:06:39,482 | to cook two proteins and two sides in six hours. | to cook two proteins and two sides in six hours. |
130 | 00:06:44,153 | 00:06:47,323 | This pre-colonial era barbecue is a simple grill | This pre-colonial era barbecue is a simple grill |
131 | 00:06:47,407 | 00:06:49,492 | made of sticks supported by posts. | made of sticks supported by posts. |
132 | 00:06:49,909 | 00:06:53,996 | It was originally used to cook and smoke proteins like fish. | It was originally used to cook and smoke proteins like fish. |
133 | 00:06:54,080 | 00:06:57,250 | Basically, they would have a fire underneath | Basically, they would have a fire underneath |
134 | 00:06:57,333 | 00:06:58,835 | and this wooden platform. | and this wooden platform. |
135 | 00:06:59,836 | 00:07:03,297 | One of the things that we had to take into consideration-- | One of the things that we had to take into consideration-- |
136 | 00:07:03,381 | 00:07:07,176 | We had to use the vessels and the equipment of that time. | We had to use the vessels and the equipment of that time. |
137 | 00:07:07,260 | 00:07:10,972 | That also includes the meats that were available, | That also includes the meats that were available, |
138 | 00:07:11,055 | 00:07:13,891 | along with some of the herbs and things like that that naturally grow. | along with some of the herbs and things like that that naturally grow. |
139 | 00:07:14,434 | 00:07:16,352 | Not very sharp! | Not very sharp! |
140 | 00:07:16,436 | 00:07:17,395 | Oh, boy. | Oh, boy. |
141 | 00:07:17,478 | 00:07:20,314 | For pre-colonial, I'm thinking whole fish, | For pre-colonial, I'm thinking whole fish, |
142 | 00:07:20,857 | 00:07:23,901 | 'cause that would have been something that… you caught it that morning | 'cause that would have been something that… you caught it that morning |
143 | 00:07:23,985 | 00:07:26,946 | and you just put it over the-- the pit, over the fire, and cooked. | and you just put it over the-- the pit, over the fire, and cooked. |
144 | 00:07:27,530 | 00:07:29,574 | What are you thinkin' as far as sides? | What are you thinkin' as far as sides? |
145 | 00:07:29,657 | 00:07:31,993 | I was gonna go with the bigger squash. | I was gonna go with the bigger squash. |
146 | 00:07:32,076 | 00:07:35,204 | Maybe pierce the skin a little bit, and then we just toss it on the fire | Maybe pierce the skin a little bit, and then we just toss it on the fire |
147 | 00:07:35,288 | 00:07:37,081 | and let it roast and steam from the inside out. | and let it roast and steam from the inside out. |
148 | 00:07:37,165 | 00:07:38,875 | Roast it whole? Roast it? | Roast it whole? Roast it? |
149 | 00:07:38,958 | 00:07:42,086 | I'm worried that it's gonna be too done. | I'm worried that it's gonna be too done. |
150 | 00:07:42,170 | 00:07:43,671 | Trust me. | Trust me. |
151 | 00:07:43,754 | 00:07:48,134 | I'm not sure about the squash directly in the flame. | I'm not sure about the squash directly in the flame. |
152 | 00:07:48,217 | 00:07:49,635 | I-- I have not… | I-- I have not… |
153 | 00:07:49,719 | 00:07:50,887 | cooked like that. | cooked like that. |
154 | 00:07:50,970 | 00:07:52,972 | I've wrapped it in foil and put stuff. | I've wrapped it in foil and put stuff. |
155 | 00:07:53,055 | 00:07:55,057 | Let the fire do the work for us. | Let the fire do the work for us. |
156 | 00:07:55,141 | 00:07:56,684 | For pre-colonial… | For pre-colonial… |
157 | 00:07:58,227 | 00:08:04,484 | we're gonna do salmon stuffed with herbs and… "kombucha" squash? | we're gonna do salmon stuffed with herbs and… "kombucha" squash? |
158 | 00:08:05,818 | 00:08:08,529 | So, Rasheed, you've been a frontrunner in this competition. | So, Rasheed, you've been a frontrunner in this competition. |
159 | 00:08:08,613 | 00:08:10,323 | How do you play well with others? | How do you play well with others? |
160 | 00:08:10,406 | 00:08:13,242 | Not well, to be perfectly honest with you, if I have to be frank about it. | Not well, to be perfectly honest with you, if I have to be frank about it. |
161 | 00:08:14,660 | 00:08:18,623 | So what do you think are the potential pitfalls? | So what do you think are the potential pitfalls? |
162 | 00:08:19,457 | 00:08:22,084 | The concern, our two opposing flavors. | The concern, our two opposing flavors. |
163 | 00:08:22,168 | 00:08:24,128 | She likes spice and flavor, just like I do. | She likes spice and flavor, just like I do. |
164 | 00:08:24,212 | 00:08:26,172 | Uh, we have a different way of going about it. | Uh, we have a different way of going about it. |
165 | 00:08:26,255 | 00:08:27,340 | I think hot… | I think hot… |
166 | 00:08:27,965 | 00:08:28,883 | I go Scotch bonnet. | I go Scotch bonnet. |
167 | 00:08:28,966 | 00:08:30,801 | She thinks hot, maybe chili peppers. | She thinks hot, maybe chili peppers. |
168 | 00:08:30,885 | 00:08:32,637 | But I prefer hot with a purpose. | But I prefer hot with a purpose. |
169 | 00:08:33,137 | 00:08:35,806 | If this was a solo challenge, oh, boy, I'd be havin' a ball. | If this was a solo challenge, oh, boy, I'd be havin' a ball. |
170 | 00:08:35,890 | 00:08:39,018 | When you rely on others, you're settin' yourself up for a possible disappointment. | When you rely on others, you're settin' yourself up for a possible disappointment. |
171 | 00:08:39,101 | 00:08:41,646 | When you're workin' in teams, it's a little difficult, | When you're workin' in teams, it's a little difficult, |
172 | 00:08:41,729 | 00:08:45,733 | because you want to make your partner feel respected… | because you want to make your partner feel respected… |
173 | 00:08:46,734 | 00:08:47,985 | with their knowledge, | with their knowledge, |
174 | 00:08:48,069 | 00:08:53,157 | but you also want your technical ability and your skills to shine through. | but you also want your technical ability and your skills to shine through. |
175 | 00:08:53,699 | 00:08:55,326 | All right, I'mma stuff the fish. | All right, I'mma stuff the fish. |
176 | 00:08:55,409 | 00:08:57,662 | - How's it goin'? - It's goin'. | - How's it goin'? - It's goin'. |
177 | 00:08:57,745 | 00:08:59,372 | I just caught this in the pond over there. | I just caught this in the pond over there. |
178 | 00:08:59,455 | 00:09:01,207 | -You-- It looks like it. - Hot coals. | -You-- It looks like it. - Hot coals. |
179 | 00:09:01,290 | 00:09:03,042 | -It's very fresh. -Hot coals. | -It's very fresh. -Hot coals. |
180 | 00:09:03,125 | 00:09:04,210 | Yeah, be careful. | Yeah, be careful. |
181 | 00:09:04,293 | 00:09:06,504 | So I think I'm just gonna get some of the… | So I think I'm just gonna get some of the… |
182 | 00:09:07,255 | 00:09:10,174 | flavors out by mashin' 'em up, and release 'em, | flavors out by mashin' 'em up, and release 'em, |
183 | 00:09:10,258 | 00:09:11,968 | and then put 'em inside the cavity. | and then put 'em inside the cavity. |
184 | 00:09:12,051 | 00:09:14,095 | And before we serve it, of course, we'll pull it out. | And before we serve it, of course, we'll pull it out. |
185 | 00:09:14,178 | 00:09:15,972 | For pre-colonial, we're doin' salmon. | For pre-colonial, we're doin' salmon. |
186 | 00:09:16,055 | 00:09:19,016 | She's stuffing the salmon with citrus and garlic herbs | She's stuffing the salmon with citrus and garlic herbs |
187 | 00:09:19,100 | 00:09:22,770 | and I'm making twine out of corn husks. | and I'm making twine out of corn husks. |
188 | 00:09:22,853 | 00:09:26,023 | Gonna use this to make a little twine to wrap around | Gonna use this to make a little twine to wrap around |
189 | 00:09:26,107 | 00:09:28,859 | so it-- all that stuff doesn't, uh, slip out as it's cookin'. | so it-- all that stuff doesn't, uh, slip out as it's cookin'. |
190 | 00:09:28,943 | 00:09:32,280 | Have either of you ever cooked on something like this before? | Have either of you ever cooked on something like this before? |
191 | 00:09:32,363 | 00:09:33,990 | -On a pile of sticks? No. -No. | -On a pile of sticks? No. -No. |
192 | 00:09:34,073 | 00:09:35,575 | -Never cooked on a pile of sticks. -No. | -Never cooked on a pile of sticks. -No. |
193 | 00:09:35,658 | 00:09:37,493 | I've cooked weenies and stuff. | I've cooked weenies and stuff. |
194 | 00:09:38,119 | 00:09:39,620 | Marshmallows on sticks. | Marshmallows on sticks. |
195 | 00:09:39,704 | 00:09:43,165 | Before I wrap this up, do you have any more ideas? | Before I wrap this up, do you have any more ideas? |
196 | 00:09:43,249 | 00:09:46,252 | -You saw what I stuffed it with. -I wanna put a little bit of heat in. | -You saw what I stuffed it with. -I wanna put a little bit of heat in. |
197 | 00:09:46,335 | 00:09:49,130 | I'm gonna get a nice Scotch bonnet pepper or two. | I'm gonna get a nice Scotch bonnet pepper or two. |
198 | 00:09:50,214 | 00:09:51,048 | Okay. | Okay. |
199 | 00:09:51,132 | 00:09:53,551 | I'm a little worried these are gonna be really hot. | I'm a little worried these are gonna be really hot. |
200 | 00:09:53,634 | 00:09:55,177 | - Let 'em soak. -I'd talk more, | - Let 'em soak. -I'd talk more, |
201 | 00:09:55,261 | 00:09:58,347 | but I don't want you to get in trouble with Miss Tina, so I'll just step away. | but I don't want you to get in trouble with Miss Tina, so I'll just step away. |
202 | 00:09:58,431 | 00:09:59,724 | -Good luck, y'all. | -Good luck, y'all. |
203 | 00:10:00,725 | 00:10:02,018 | Phew! | Phew! |
204 | 00:10:02,101 | 00:10:04,395 | You gonna put all that in our fish? Okay… | You gonna put all that in our fish? Okay… |
205 | 00:10:04,854 | 00:10:06,063 | Well, you gotta bring the heat. | Well, you gotta bring the heat. |
206 | 00:10:06,147 | 00:10:08,733 | -Are you gonna take the seeds out? -No, that's where the heat is. | -Are you gonna take the seeds out? -No, that's where the heat is. |
207 | 00:10:08,816 | 00:10:11,444 | I know, but I'm a little worried. | I know, but I'm a little worried. |
208 | 00:10:11,527 | 00:10:12,820 | Okay, I won't put the stem in. | Okay, I won't put the stem in. |
209 | 00:10:12,903 | 00:10:15,406 | -Yeah. Don't put the stem in. -They loved the jerk. | -Yeah. Don't put the stem in. -They loved the jerk. |
210 | 00:10:16,157 | 00:10:18,034 | They loved everything hot. They wanted it hotter. | They loved everything hot. They wanted it hotter. |
211 | 00:10:18,117 | 00:10:20,536 | -Well, I did win twice. -There you go. | -Well, I did win twice. -There you go. |
212 | 00:10:21,203 | 00:10:22,163 | Oh, that sounds mean. | Oh, that sounds mean. |
213 | 00:10:22,246 | 00:10:26,834 | I've been to a lot of competitions, and I try to learn from previous mistakes. | I've been to a lot of competitions, and I try to learn from previous mistakes. |
214 | 00:10:26,917 | 00:10:28,836 | You're cookin' for the judges. | You're cookin' for the judges. |
215 | 00:10:29,629 | 00:10:30,921 | Not for you. | Not for you. |
216 | 00:10:35,468 | 00:10:37,011 | I'm stuffing my salmon… | I'm stuffing my salmon… |
217 | 00:10:37,595 | 00:10:39,096 | with a number of different herbs. | with a number of different herbs. |
218 | 00:10:39,180 | 00:10:40,931 | Also got some oranges in there. | Also got some oranges in there. |
219 | 00:10:41,432 | 00:10:42,933 | And there's no quantities. | And there's no quantities. |
220 | 00:10:43,017 | 00:10:45,811 | I just grabbed what I needed out of there and I just stuck it in here. | I just grabbed what I needed out of there and I just stuck it in here. |
221 | 00:10:45,895 | 00:10:46,937 | That should do it. | That should do it. |
222 | 00:10:48,356 | 00:10:51,942 | Hopefully, the-- the banana leaves also impart some flavor to it. | Hopefully, the-- the banana leaves also impart some flavor to it. |
223 | 00:10:52,485 | 00:10:56,364 | We'll create an environment where we can get some steaming and braising going on | We'll create an environment where we can get some steaming and braising going on |
224 | 00:10:56,447 | 00:10:57,948 | inside of the banana leaves. | inside of the banana leaves. |
225 | 00:10:58,032 | 00:11:01,661 | I had these little blades to get it cut, and… | I had these little blades to get it cut, and… |
226 | 00:11:03,120 | 00:11:04,372 | Give you an example. | Give you an example. |
227 | 00:11:06,082 | 00:11:07,583 | Uh-oh. That might be short. | Uh-oh. That might be short. |
228 | 00:11:10,753 | 00:11:12,421 | We're good to go. I'm gonna take this out | We're good to go. I'm gonna take this out |
229 | 00:11:12,505 | 00:11:14,757 | so that, when Ashley gets the pit set up, | so that, when Ashley gets the pit set up, |
230 | 00:11:14,840 | 00:11:17,343 | then we can put it on, we can go from there. | then we can put it on, we can go from there. |
231 | 00:11:17,426 | 00:11:20,262 | With an Indigenous cooking rack | With an Indigenous cooking rack |
232 | 00:11:20,346 | 00:11:22,390 | that's made out of wood, and it's all roped together, | that's made out of wood, and it's all roped together, |
233 | 00:11:22,473 | 00:11:24,308 | can you set that on fire? | can you set that on fire? |
234 | 00:11:25,059 | 00:11:27,978 | Absolutely. You can set any kind of wood on fire. | Absolutely. You can set any kind of wood on fire. |
235 | 00:11:28,062 | 00:11:29,772 | Meaning you need a very low fire. | Meaning you need a very low fire. |
236 | 00:11:29,855 | 00:11:32,191 | -You need a slow fire. - And even with that, | -You need a slow fire. - And even with that, |
237 | 00:11:32,274 | 00:11:35,111 | 'cause you're sittin' that fire on top of sand… | 'cause you're sittin' that fire on top of sand… |
238 | 00:11:35,194 | 00:11:36,696 | the fire still has to breathe. | the fire still has to breathe. |
239 | 00:11:36,779 | 00:11:39,323 | You know what we should do, too? Put these big… | You know what we should do, too? Put these big… |
240 | 00:11:40,199 | 00:11:43,244 | -uh, calabaza squash on there. -Yeah. | -uh, calabaza squash on there. -Yeah. |
241 | 00:11:43,327 | 00:11:44,745 | Just put it directly on the coals. | Just put it directly on the coals. |
242 | 00:11:44,829 | 00:11:50,751 | For the pre-colonization era, we're gonna do some salmon wrapped in banana leaves, | For the pre-colonization era, we're gonna do some salmon wrapped in banana leaves, |
243 | 00:11:50,835 | 00:11:52,753 | smoked over our, um… flame, | smoked over our, um… flame, |
244 | 00:11:52,837 | 00:11:54,922 | and roasted squash. | and roasted squash. |
245 | 00:11:56,465 | 00:11:57,550 | It's gettin' there. | It's gettin' there. |
246 | 00:11:57,633 | 00:11:59,051 | -It's okay. We'll be okay. -I can-- | -It's okay. We'll be okay. -I can-- |
247 | 00:11:59,135 | 00:12:01,470 | I can hold my hand there for quite a little bit of time. | I can hold my hand there for quite a little bit of time. |
248 | 00:12:02,221 | 00:12:05,266 | It's a big piece of salmon that's way above the fire, | It's a big piece of salmon that's way above the fire, |
249 | 00:12:05,349 | 00:12:08,352 | and if you cook it with a lot of heat under it, | and if you cook it with a lot of heat under it, |
250 | 00:12:08,436 | 00:12:11,397 | you could burn down the stick burner contraption. | you could burn down the stick burner contraption. |
251 | 00:12:11,480 | 00:12:15,276 | But if we cook it too low, then it may not get done. | But if we cook it too low, then it may not get done. |
252 | 00:12:15,359 | 00:12:19,447 | This is pre-colonization, so you just go along with touch, feel, | This is pre-colonization, so you just go along with touch, feel, |
253 | 00:12:19,530 | 00:12:22,616 | and knowing the time that it takes to cook that fish. | and knowing the time that it takes to cook that fish. |
254 | 00:12:24,368 | 00:12:26,579 | I don't-- I don't know this apparatus thing here. | I don't-- I don't know this apparatus thing here. |
255 | 00:12:26,662 | 00:12:28,831 | How long do you think that salmon will take? | How long do you think that salmon will take? |
256 | 00:12:28,914 | 00:12:30,541 | Throughout this challenge, | Throughout this challenge, |
257 | 00:12:30,624 | 00:12:34,879 | I'm-- I'm finding myself becoming more and more the leader of the team. | I'm-- I'm finding myself becoming more and more the leader of the team. |
258 | 00:12:34,962 | 00:12:39,049 | Ashley's forfeiting a lot of the decision-making to me. | Ashley's forfeiting a lot of the decision-making to me. |
259 | 00:12:42,762 | 00:12:46,932 | Five hours. You guys have five hours left in your cook. | Five hours. You guys have five hours left in your cook. |
260 | 00:12:49,852 | 00:12:51,604 | During the antebellum era, | During the antebellum era, |
261 | 00:12:51,687 | 00:12:56,275 | barbecue was cooked over shallow pits or trenches that were filled with coals. | barbecue was cooked over shallow pits or trenches that were filled with coals. |
262 | 00:12:56,358 | 00:13:01,530 | The thing about the antebellum is you have no way to trap smoke and heat. | The thing about the antebellum is you have no way to trap smoke and heat. |
263 | 00:13:01,614 | 00:13:06,744 | That smoke and heat are comin' directly out from those grates and escaping. | That smoke and heat are comin' directly out from those grates and escaping. |
264 | 00:13:07,203 | 00:13:08,662 | So, basically, you're roasting. | So, basically, you're roasting. |
265 | 00:13:08,746 | 00:13:12,792 | Back in those days, it was just… basic, and it worked. | Back in those days, it was just… basic, and it worked. |
266 | 00:13:12,875 | 00:13:17,046 | And it was more better for bigger cuts of meat, like the mutton and the goat, | And it was more better for bigger cuts of meat, like the mutton and the goat, |
267 | 00:13:17,129 | 00:13:20,424 | and that's how they started usin' mutton, 'cause everybody liked lamb, | and that's how they started usin' mutton, 'cause everybody liked lamb, |
268 | 00:13:20,508 | 00:13:21,634 | of course, the younger ones. | of course, the younger ones. |
269 | 00:13:21,717 | 00:13:22,718 | They started usin' mutton, | They started usin' mutton, |
270 | 00:13:22,802 | 00:13:26,055 | because after they'd take the wool off the old lambs, they had to have… | because after they'd take the wool off the old lambs, they had to have… |
271 | 00:13:26,680 | 00:13:28,098 | they had to have use for the meat. | they had to have use for the meat. |
272 | 00:13:30,017 | 00:13:31,811 | We wanna make sure that we finish strong. | We wanna make sure that we finish strong. |
273 | 00:13:31,894 | 00:13:33,062 | Uh… That we give it our all. | Uh… That we give it our all. |
274 | 00:13:33,145 | 00:13:34,647 | -I'm not ready to go. -Bring the flavor. | -I'm not ready to go. -Bring the flavor. |
275 | 00:13:34,730 | 00:13:36,190 | -Exactly. The big thing. -I want that. | -Exactly. The big thing. -I want that. |
276 | 00:13:36,273 | 00:13:38,275 | So antebellum, we're doin' the goat. | So antebellum, we're doin' the goat. |
277 | 00:13:38,359 | 00:13:40,653 | -Mm-hm. -We're gonna roast-- I got the pit goin'. | -Mm-hm. -We're gonna roast-- I got the pit goin'. |
278 | 00:13:40,736 | 00:13:43,239 | - How close is it to bein' ready? - Oh, it's ready. | - How close is it to bein' ready? - Oh, it's ready. |
279 | 00:13:43,322 | 00:13:45,407 | -We can put the goat on it now. -Oh, I need to hurry! | -We can put the goat on it now. -Oh, I need to hurry! |
280 | 00:13:45,491 | 00:13:47,117 | -We're gonna get it stuffed up | -We're gonna get it stuffed up |
281 | 00:13:47,201 | 00:13:49,995 | -with the garlic, the thyme. -I'm workin' on it. | -with the garlic, the thyme. -I'm workin' on it. |
282 | 00:13:50,079 | 00:13:52,373 | - Maybe some roasted mushrooms. -True. | - Maybe some roasted mushrooms. -True. |
283 | 00:13:52,456 | 00:13:55,918 | I was thinking' about roastin' turnips and parsnips together. | I was thinking' about roastin' turnips and parsnips together. |
284 | 00:13:56,001 | 00:13:57,419 | -Mm-hm. All right. -So… | -Mm-hm. All right. -So… |
285 | 00:13:57,503 | 00:13:59,505 | Think that's thick enough to give us a good crust? | Think that's thick enough to give us a good crust? |
286 | 00:13:59,588 | 00:14:01,048 | I think that'll be real nice. | I think that'll be real nice. |
287 | 00:14:03,342 | 00:14:08,722 | I am seasoning my mutton for the antebellum period. | I am seasoning my mutton for the antebellum period. |
288 | 00:14:08,806 | 00:14:12,643 | The mutton is a very old lamb, and it's a very tough meat | The mutton is a very old lamb, and it's a very tough meat |
289 | 00:14:12,726 | 00:14:16,313 | that would have been available to people during that-- that era. | that would have been available to people during that-- that era. |
290 | 00:14:16,397 | 00:14:19,942 | And I'm goin' old school, pushin' garlic down in some holes in it. | And I'm goin' old school, pushin' garlic down in some holes in it. |
291 | 00:14:20,025 | 00:14:23,529 | Because back in these days, they didn't have injectors, | Because back in these days, they didn't have injectors, |
292 | 00:14:23,612 | 00:14:26,115 | so you couldn't inject flavor, you had to put it in there. | so you couldn't inject flavor, you had to put it in there. |
293 | 00:14:26,198 | 00:14:28,242 | Nothin' fancy, gourmet. | Nothin' fancy, gourmet. |
294 | 00:14:28,325 | 00:14:30,995 | Just basic "put it on the table, feed my family." | Just basic "put it on the table, feed my family." |
295 | 00:14:35,916 | 00:14:38,794 | - We oughta go fat-side down. - For it to sear. | - We oughta go fat-side down. - For it to sear. |
296 | 00:14:38,878 | 00:14:41,338 | Those holes in that pit are pretty big. | Those holes in that pit are pretty big. |
297 | 00:14:41,422 | 00:14:46,760 | So, uh, just by throwin' some onions on our mutton and renderin' that fat, | So, uh, just by throwin' some onions on our mutton and renderin' that fat, |
298 | 00:14:46,844 | 00:14:49,930 | it's gonna drip down to the, uh… fireside… | it's gonna drip down to the, uh… fireside… |
299 | 00:14:50,014 | 00:14:53,559 | and that flavor's gonna come back up, uh, in the smoke. | and that flavor's gonna come back up, uh, in the smoke. |
300 | 00:14:53,642 | 00:14:55,185 | -Yeah. -Tender with some flavor. | -Yeah. -Tender with some flavor. |
301 | 00:14:55,269 | 00:14:58,480 | So if it falls down in there, it just comes right back up. | So if it falls down in there, it just comes right back up. |
302 | 00:14:58,564 | 00:14:59,982 | Let's get this on there. | Let's get this on there. |
303 | 00:15:01,942 | 00:15:03,652 | -There it is. - Oh, that sounds good. | -There it is. - Oh, that sounds good. |
304 | 00:15:03,736 | 00:15:05,779 | -That's exactly what I wanted to hear. - Sizzle! | -That's exactly what I wanted to hear. - Sizzle! |
305 | 00:15:05,863 | 00:15:07,781 | Antebellum goat. Let's name her. | Antebellum goat. Let's name her. |
306 | 00:15:07,865 | 00:15:10,159 | - Annie? -What's… Annie! | - Annie? -What's… Annie! |
307 | 00:15:10,242 | 00:15:11,368 | -Annie. -Annie. | -Annie. -Annie. |
308 | 00:15:11,452 | 00:15:14,038 | -All right. Annie. -We named our goat Annie for "antebellum." | -All right. Annie. -We named our goat Annie for "antebellum." |
309 | 00:15:14,121 | 00:15:16,040 | -There we go. -So after we sear both sides? | -There we go. -So after we sear both sides? |
310 | 00:15:16,123 | 00:15:17,374 | Then we can separate the coals | Then we can separate the coals |
311 | 00:15:17,458 | 00:15:19,293 | -and let the heat go around it. -Okay, good. | -and let the heat go around it. -Okay, good. |
312 | 00:15:19,376 | 00:15:21,378 | Our antebellum period… | Our antebellum period… |
313 | 00:15:22,046 | 00:15:24,798 | is going to be herb-roasted goat leg, | is going to be herb-roasted goat leg, |
314 | 00:15:24,882 | 00:15:30,095 | along with button mushrooms and steamed baby turnips and parsnips. | along with button mushrooms and steamed baby turnips and parsnips. |
315 | 00:15:30,679 | 00:15:32,514 | Think we can render some of this pork fat off | Think we can render some of this pork fat off |
316 | 00:15:32,598 | 00:15:35,309 | and then put the bacon for flavoring to use as basting? | and then put the bacon for flavoring to use as basting? |
317 | 00:15:35,392 | 00:15:37,061 | -I think we can. -Okay. | -I think we can. -Okay. |
318 | 00:15:37,144 | 00:15:39,438 | Remember, we can use cast iron. | Remember, we can use cast iron. |
319 | 00:15:39,521 | 00:15:41,732 | -In antebellum, yeah, we can. -In antebellum. Yeah. | -In antebellum, yeah, we can. -In antebellum. Yeah. |
320 | 00:15:41,815 | 00:15:43,609 | -We can put the-- -See that big pan? | -We can put the-- -See that big pan? |
321 | 00:15:43,692 | 00:15:46,987 | -Mm-hm. -We could use that. We can render on that. | -Mm-hm. -We could use that. We can render on that. |
322 | 00:15:47,988 | 00:15:50,658 | Antebellum time period… It's kinda crazy. | Antebellum time period… It's kinda crazy. |
323 | 00:15:50,741 | 00:15:52,534 | We've gotta watch our step. It's in the ground. | We've gotta watch our step. It's in the ground. |
324 | 00:15:52,618 | 00:15:54,119 | Also, along with that, | Also, along with that, |
325 | 00:15:54,203 | 00:15:57,998 | we can't just leave the coals directly under what we're cooking. | we can't just leave the coals directly under what we're cooking. |
326 | 00:15:58,082 | 00:16:00,376 | It'll easily burn. It's on a metal grate. | It'll easily burn. It's on a metal grate. |
327 | 00:16:00,459 | 00:16:03,712 | That metal will retain that heat and could easily overcook our goat leg. | That metal will retain that heat and could easily overcook our goat leg. |
328 | 00:16:03,796 | 00:16:05,589 | Gettin' the flavor from the, uh… | Gettin' the flavor from the, uh… |
329 | 00:16:06,090 | 00:16:07,508 | - …pork. -Careful. | - …pork. -Careful. |
330 | 00:16:07,591 | 00:16:10,594 | Along with the flavor from all these fresh herbs, and here we've got some… | Along with the flavor from all these fresh herbs, and here we've got some… |
331 | 00:16:11,095 | 00:16:13,514 | key lime leaves, some rosemary. | key lime leaves, some rosemary. |
332 | 00:16:14,139 | 00:16:15,307 | Some thyme. | Some thyme. |
333 | 00:16:15,391 | 00:16:17,643 | -Keep it nice and moist and flavorful. - Moist. | -Keep it nice and moist and flavorful. - Moist. |
334 | 00:16:17,726 | 00:16:19,019 | The antebellum era, | The antebellum era, |
335 | 00:16:19,103 | 00:16:22,356 | you wanna do wax beans, green beans, button things? | you wanna do wax beans, green beans, button things? |
336 | 00:16:22,439 | 00:16:24,566 | I don't know much about wax beans. | I don't know much about wax beans. |
337 | 00:16:24,650 | 00:16:25,693 | Parsnips? | Parsnips? |
338 | 00:16:25,776 | 00:16:26,860 | Um… | Um… |
339 | 00:16:27,403 | 00:16:28,278 | You know… | You know… |
340 | 00:16:29,405 | 00:16:31,782 | Mushrooms might be a better thing to do. | Mushrooms might be a better thing to do. |
341 | 00:16:32,491 | 00:16:34,034 | Um… It's your call. | Um… It's your call. |
342 | 00:16:34,451 | 00:16:38,831 | For antebellum, we're gonna make mutton and button mushrooms. | For antebellum, we're gonna make mutton and button mushrooms. |
343 | 00:16:39,331 | 00:16:43,127 | If you don't get it tender, it's chewy and you can't eat it, | If you don't get it tender, it's chewy and you can't eat it, |
344 | 00:16:43,210 | 00:16:47,214 | so we have to make sure that we get this mutton cooked tender. | so we have to make sure that we get this mutton cooked tender. |
345 | 00:16:47,297 | 00:16:49,341 | You want me to stay out here and just tend to this? | You want me to stay out here and just tend to this? |
346 | 00:16:49,425 | 00:16:51,385 | Uh… Uh, you can put it together. | Uh… Uh, you can put it together. |
347 | 00:16:51,468 | 00:16:52,803 | Do you think that's brown enough? | Do you think that's brown enough? |
348 | 00:16:52,886 | 00:16:55,389 | Are you thinkin' these can go back on the direct side? | Are you thinkin' these can go back on the direct side? |
349 | 00:16:55,472 | 00:16:59,852 | If I say something, Ashley is tending to agree with me. | If I say something, Ashley is tending to agree with me. |
350 | 00:17:00,728 | 00:17:02,438 | And as a teammate, | And as a teammate, |
351 | 00:17:02,521 | 00:17:07,401 | standing by and just letting things happen as they do is not team playing. | standing by and just letting things happen as they do is not team playing. |
352 | 00:17:09,153 | 00:17:13,574 | What Ashley is doin' is what we call a "pit *****" in the barbecue world. | What Ashley is doin' is what we call a "pit *****" in the barbecue world. |
353 | 00:17:13,657 | 00:17:16,160 | -One person takes charge of the cooking | -One person takes charge of the cooking |
354 | 00:17:16,243 | 00:17:18,537 | and the other just pretty much takes care of the fire. | and the other just pretty much takes care of the fire. |
355 | 00:17:19,413 | 00:17:21,999 | You think that's what's happenin' right now with Ashley? | You think that's what's happenin' right now with Ashley? |
356 | 00:17:22,082 | 00:17:25,294 | I hate for Ash to be sitting up there being called a *****. I don't think so. | I hate for Ash to be sitting up there being called a *****. I don't think so. |
357 | 00:17:25,794 | 00:17:27,463 | He doesn't wanna let Sylvie down. | He doesn't wanna let Sylvie down. |
358 | 00:17:27,546 | 00:17:29,506 | - And she's not gonna go for it. -Mm-mm. | - And she's not gonna go for it. -Mm-mm. |
359 | 00:17:29,590 | 00:17:31,550 | And I think he'll do whatever she tells him. | And I think he'll do whatever she tells him. |
360 | 00:17:31,633 | 00:17:33,635 | - You think? | - You think? |
361 | 00:17:36,055 | 00:17:40,851 | I really feel like, that if you're a true barbecuer… | I really feel like, that if you're a true barbecuer… |
362 | 00:17:42,269 | 00:17:46,440 | you love being in the fire, in the smoke. | you love being in the fire, in the smoke. |
363 | 00:17:46,523 | 00:17:50,402 | We have always paid homage | We have always paid homage |
364 | 00:17:50,486 | 00:17:56,116 | to that primal instinct of cooking meat with fire. | to that primal instinct of cooking meat with fire. |
365 | 00:17:56,200 | 00:17:58,368 | It's one of the last true arts… | It's one of the last true arts… |
366 | 00:17:58,869 | 00:18:00,245 | that really remains the same. | that really remains the same. |
367 | 00:18:00,329 | 00:18:02,539 | Just pour a little over it. Not too greasy, but… | Just pour a little over it. Not too greasy, but… |
368 | 00:18:02,623 | 00:18:04,708 | 'Cause I'm not fryin'-- That's good! That's good. Yeah. | 'Cause I'm not fryin'-- That's good! That's good. Yeah. |
369 | 00:18:04,792 | 00:18:10,214 | For my antebellum dish, I have added some nutmeg, pepper, salt… | For my antebellum dish, I have added some nutmeg, pepper, salt… |
370 | 00:18:11,048 | 00:18:13,050 | onions, bacon fat. | onions, bacon fat. |
371 | 00:18:13,759 | 00:18:17,930 | And this is parsley-- I mean parsnips and baby turnips. | And this is parsley-- I mean parsnips and baby turnips. |
372 | 00:18:18,806 | 00:18:22,142 | So… turnips on and let it ride. | So… turnips on and let it ride. |
373 | 00:18:22,226 | 00:18:24,103 | Everybody, come on over and join us for a minute. | Everybody, come on over and join us for a minute. |
374 | 00:18:24,186 | 00:18:25,479 | -Okay… | -Okay… |
375 | 00:18:25,562 | 00:18:28,232 | -How's everybody feelin' so far? - Good. How are y'all doing? | -How's everybody feelin' so far? - Good. How are y'all doing? |
376 | 00:18:28,315 | 00:18:30,067 | - So far, pretty good. - Smoky. | - So far, pretty good. - Smoky. |
377 | 00:18:30,567 | 00:18:34,154 | All right, you guys, so because we're way, way back in time, | All right, you guys, so because we're way, way back in time, |
378 | 00:18:34,238 | 00:18:37,616 | we want each of you to show us, individually, | we want each of you to show us, individually, |
379 | 00:18:37,699 | 00:18:41,912 | how good you can be with the oldest way of cooking. | how good you can be with the oldest way of cooking. |
380 | 00:18:41,995 | 00:18:44,414 | -Uh-oh. -We want each one of you | -Uh-oh. -We want each one of you |
381 | 00:18:44,498 | 00:18:46,750 | to put a protein into the fire… | to put a protein into the fire… |
382 | 00:18:47,376 | 00:18:51,505 | and you will serve that protein to us at the end of your cookin' time. | and you will serve that protein to us at the end of your cookin' time. |
383 | 00:18:51,588 | 00:18:52,506 | Caveman. | Caveman. |
384 | 00:18:52,589 | 00:18:54,258 | -Cavewoman. -Cavewoman. | -Cavewoman. -Cavewoman. |
385 | 00:18:54,341 | 00:18:57,010 | -Mm-hm! -This is not a team challenge, | -Mm-hm! -This is not a team challenge, |
386 | 00:18:57,094 | 00:18:59,221 | and you'll be judged individually. | and you'll be judged individually. |
387 | 00:18:59,304 | 00:19:01,515 | If your team loses the team challenge, | If your team loses the team challenge, |
388 | 00:19:01,598 | 00:19:04,852 | the teammate with the worst individual mid-smoke challenge dish | the teammate with the worst individual mid-smoke challenge dish |
389 | 00:19:04,935 | 00:19:06,145 | will be eliminated. | will be eliminated. |
390 | 00:19:06,979 | 00:19:07,813 | Okay. | Okay. |
391 | 00:19:08,730 | 00:19:12,151 | There are many pitfalls cooking directly in the coals. | There are many pitfalls cooking directly in the coals. |
392 | 00:19:12,234 | 00:19:16,029 | I do not want my meat covered in ashes. | I do not want my meat covered in ashes. |
393 | 00:19:17,239 | 00:19:20,742 | We've assigned proteins to each of you at random. | We've assigned proteins to each of you at random. |
394 | 00:19:20,826 | 00:19:23,912 | Sylvie, you've been assigned sirloin strip. | Sylvie, you've been assigned sirloin strip. |
395 | 00:19:24,496 | 00:19:26,707 | Tina, filet mignon. | Tina, filet mignon. |
396 | 00:19:27,791 | 00:19:28,667 | Rasheed… | Rasheed… |
397 | 00:19:29,459 | 00:19:30,294 | turkey. | turkey. |
398 | 00:19:31,044 | 00:19:33,297 | And, Ashley, you've been assigned chicken. | And, Ashley, you've been assigned chicken. |
399 | 00:19:33,380 | 00:19:35,007 | -All righty. - So… | -All righty. - So… |
400 | 00:19:35,465 | 00:19:38,385 | -you don't have a whole lot of time left. - Get smoking! Go ahead. | -you don't have a whole lot of time left. - Get smoking! Go ahead. |
401 | 00:19:38,468 | 00:19:41,847 | -You gotta go. - So we've got the pre-colony days, | -You gotta go. - So we've got the pre-colony days, |
402 | 00:19:41,930 | 00:19:42,806 | antebellum, | antebellum, |
403 | 00:19:42,890 | 00:19:45,684 | all different sizes and cuts of meat, | all different sizes and cuts of meat, |
404 | 00:19:45,767 | 00:19:48,020 | all cooked in a different manner. | all cooked in a different manner. |
405 | 00:19:48,103 | 00:19:51,940 | And then now another cut of meat cooked in a different manner. | And then now another cut of meat cooked in a different manner. |
406 | 00:19:52,024 | 00:19:53,984 | All done at the same time. | All done at the same time. |
407 | 00:19:54,568 | 00:19:58,197 | No one is happy about this mid-smoke challenge at all. | No one is happy about this mid-smoke challenge at all. |
408 | 00:19:58,280 | 00:20:01,366 | -What temp is it? -It's dropped. It's at 90. | -What temp is it? -It's dropped. It's at 90. |
409 | 00:20:02,201 | 00:20:03,202 | Aah! | Aah! |
410 | 00:20:03,869 | 00:20:06,163 | I've never done a chicken on an open fire. | I've never done a chicken on an open fire. |
411 | 00:20:06,246 | 00:20:08,373 | Could be worse. You coulda had turkey. | Could be worse. You coulda had turkey. |
412 | 00:20:08,457 | 00:20:11,210 | Coulda had turkey, that'll dry out faster than the chicken. | Coulda had turkey, that'll dry out faster than the chicken. |
413 | 00:20:11,293 | 00:20:13,295 | I've never done anything on an open fire. | I've never done anything on an open fire. |
414 | 00:20:13,378 | 00:20:15,589 | I'd rather have beef, I can tell you that. | I'd rather have beef, I can tell you that. |
415 | 00:20:15,672 | 00:20:18,550 | Cooking directly on fire with no protective grill | Cooking directly on fire with no protective grill |
416 | 00:20:18,634 | 00:20:21,553 | is one of the most difficult things in barbecue. | is one of the most difficult things in barbecue. |
417 | 00:20:21,637 | 00:20:25,057 | We want to see them put the principles they've learned here into practice. | We want to see them put the principles they've learned here into practice. |
418 | 00:20:25,641 | 00:20:28,268 | It's gonna show who deserves to make it into the final three | It's gonna show who deserves to make it into the final three |
419 | 00:20:28,769 | 00:20:29,978 | and who should go. | and who should go. |
420 | 00:20:30,604 | 00:20:33,732 | I don't want each one of us to get sidetracked on our own thing | I don't want each one of us to get sidetracked on our own thing |
421 | 00:20:33,815 | 00:20:35,651 | and not do good on our team thing. | and not do good on our team thing. |
422 | 00:20:36,193 | 00:20:40,489 | If I wanna be wowing the judges, I'm gonna have to give 'em a good chicken, | If I wanna be wowing the judges, I'm gonna have to give 'em a good chicken, |
423 | 00:20:40,572 | 00:20:43,617 | and that's hard to do on this, uh, open flame, it really is. | and that's hard to do on this, uh, open flame, it really is. |
424 | 00:20:44,451 | 00:20:45,535 | Wish I had more time. | Wish I had more time. |
425 | 00:20:46,328 | 00:20:47,371 | I wish a lot of things. | I wish a lot of things. |
426 | 00:20:47,454 | 00:20:51,291 | While you're diggin', can you tell me if I need to do that squash, | While you're diggin', can you tell me if I need to do that squash, |
427 | 00:20:51,375 | 00:20:53,543 | 'cause I'm workin' on our other side. | 'cause I'm workin' on our other side. |
428 | 00:20:53,961 | 00:20:56,046 | The squash is good. I know it looks bad… | The squash is good. I know it looks bad… |
429 | 00:20:56,129 | 00:20:58,298 | -Okay… -Remember, we're getting the meat inside. | -Okay… -Remember, we're getting the meat inside. |
430 | 00:20:58,382 | 00:21:00,259 | -So the middle-- -Even the black… yellow ones? | -So the middle-- -Even the black… yellow ones? |
431 | 00:21:01,718 | 00:21:03,553 | If I'm trustin' you, I'mma need you to trust me. | If I'm trustin' you, I'mma need you to trust me. |
432 | 00:21:04,179 | 00:21:06,223 | Nobody's mind is in the right place right now. | Nobody's mind is in the right place right now. |
433 | 00:21:06,306 | 00:21:08,558 | -Yeah. -Everybody's scared of bein' eliminated | -Yeah. -Everybody's scared of bein' eliminated |
434 | 00:21:08,642 | 00:21:11,228 | and scared of failin' in their own personal challenge. | and scared of failin' in their own personal challenge. |
435 | 00:21:11,311 | 00:21:14,564 | That fear of failure is creating real failure. | That fear of failure is creating real failure. |
436 | 00:21:14,648 | 00:21:16,858 | -And a little animosity. - Uh-huh. | -And a little animosity. - Uh-huh. |
437 | 00:21:19,861 | 00:21:21,947 | I'm preparing the sirloin strip steak. | I'm preparing the sirloin strip steak. |
438 | 00:21:22,030 | 00:21:25,409 | I'm cutting a couple of 'em real thin and a couple of 'em thick… | I'm cutting a couple of 'em real thin and a couple of 'em thick… |
439 | 00:21:26,201 | 00:21:28,954 | so I can make sure that I get the temp that I want on it | so I can make sure that I get the temp that I want on it |
440 | 00:21:29,037 | 00:21:30,622 | and the char that I want on it. | and the char that I want on it. |
441 | 00:21:30,706 | 00:21:33,458 | You're cookin' over real hot, high coals, and it's a quick cook. | You're cookin' over real hot, high coals, and it's a quick cook. |
442 | 00:21:33,542 | 00:21:35,752 | You don't want to burn and char the outside… | You don't want to burn and char the outside… |
443 | 00:21:36,295 | 00:21:38,130 | without getting the inside cooked. | without getting the inside cooked. |
444 | 00:21:39,131 | 00:21:41,091 | This was a whole tenderloin. | This was a whole tenderloin. |
445 | 00:21:41,174 | 00:21:43,218 | And this is the… | And this is the… |
446 | 00:21:43,302 | 00:21:45,887 | This part from here up is the Chateaubriand cut. | This part from here up is the Chateaubriand cut. |
447 | 00:21:46,430 | 00:21:49,641 | I'm gonna leave a little extra on, just to slice it and see how it tastes, | I'm gonna leave a little extra on, just to slice it and see how it tastes, |
448 | 00:21:49,725 | 00:21:52,477 | because I'm not sure about... | because I'm not sure about... |
449 | 00:21:54,187 | 00:21:56,189 | the seasoning of this. | the seasoning of this. |
450 | 00:21:56,648 | 00:22:00,152 | Because if you throw it right on the fire and you use herbs or anything like that, | Because if you throw it right on the fire and you use herbs or anything like that, |
451 | 00:22:00,235 | 00:22:01,320 | they're gonna burn up. | they're gonna burn up. |
452 | 00:22:02,029 | 00:22:06,158 | So I'm gonna marinate it in a lot of red wine, 'cause Melissa likes wine. | So I'm gonna marinate it in a lot of red wine, 'cause Melissa likes wine. |
453 | 00:22:06,241 | 00:22:10,120 | She's said it every challenge, and I'm listenin'. | She's said it every challenge, and I'm listenin'. |
454 | 00:22:12,456 | 00:22:15,917 | I have to cook turkey directly on coals and make it taste good | I have to cook turkey directly on coals and make it taste good |
455 | 00:22:16,001 | 00:22:18,503 | and keep it moist and flavorful for the judges. | and keep it moist and flavorful for the judges. |
456 | 00:22:21,798 | 00:22:24,843 | To cook directly on coals doesn't take long when you're using beef, | To cook directly on coals doesn't take long when you're using beef, |
457 | 00:22:24,926 | 00:22:26,386 | but poultry is very difficult, | but poultry is very difficult, |
458 | 00:22:26,470 | 00:22:29,014 | because of the safe temperatures and if it's safe to eat, | because of the safe temperatures and if it's safe to eat, |
459 | 00:22:29,097 | 00:22:30,974 | so I've gotta really figure somethin' out. | so I've gotta really figure somethin' out. |
460 | 00:22:33,060 | 00:22:36,897 | Got somethin' in mind, but I need some really hot coals to make it work. | Got somethin' in mind, but I need some really hot coals to make it work. |
461 | 00:22:36,980 | 00:22:39,399 | So, uh, I'm usin' some oak and hickory. | So, uh, I'm usin' some oak and hickory. |
462 | 00:22:40,734 | 00:22:44,571 | Coming across something I'm not familiar with… is amazing to me. | Coming across something I'm not familiar with… is amazing to me. |
463 | 00:22:44,654 | 00:22:48,450 | But I know fire and I know the supplies we have, | But I know fire and I know the supplies we have, |
464 | 00:22:48,533 | 00:22:52,579 | so I think in my head, "Okay, bed of coals. Let's make an oven." | so I think in my head, "Okay, bed of coals. Let's make an oven." |
465 | 00:22:53,622 | 00:22:58,794 | I can fill cast iron with a brine liquid that I put as close to the bird as I can. | I can fill cast iron with a brine liquid that I put as close to the bird as I can. |
466 | 00:22:59,753 | 00:23:03,757 | I don't have a lot of time, so I'm coverin' this, because… | I don't have a lot of time, so I'm coverin' this, because… |
467 | 00:23:04,341 | 00:23:05,342 | I need… | I need… |
468 | 00:23:05,967 | 00:23:07,010 | as much… | as much… |
469 | 00:23:07,636 | 00:23:10,972 | heat around this bird as I can possibly get. | heat around this bird as I can possibly get. |
470 | 00:23:11,640 | 00:23:14,184 | So, uh, I'm gonna soak some burlap… | So, uh, I'm gonna soak some burlap… |
471 | 00:23:16,686 | 00:23:20,232 | so that I can keep moisture inside and steam that turkey. | so that I can keep moisture inside and steam that turkey. |
472 | 00:23:22,025 | 00:23:25,737 | The man done made a convection smoker in the ground. | The man done made a convection smoker in the ground. |
473 | 00:23:25,821 | 00:23:29,199 | The rule was that the meat had to sit directly on the coals. | The rule was that the meat had to sit directly on the coals. |
474 | 00:23:29,282 | 00:23:32,536 | We never said they couldn't use other old-school items to cover their meat | We never said they couldn't use other old-school items to cover their meat |
475 | 00:23:32,619 | 00:23:33,745 | and hold the moisture in. | and hold the moisture in. |
476 | 00:23:33,829 | 00:23:36,373 | I mean, he got vents on this thing, uh… | I mean, he got vents on this thing, uh… |
477 | 00:23:36,456 | 00:23:38,208 | sacks, banana leaves. | sacks, banana leaves. |
478 | 00:23:38,625 | 00:23:41,086 | I mean, the boy is bad. I'm lookin' forward to tryin' that. | I mean, the boy is bad. I'm lookin' forward to tryin' that. |
479 | 00:23:41,753 | 00:23:43,547 | Rasheed's got creative over there. | Rasheed's got creative over there. |
480 | 00:23:43,630 | 00:23:45,048 | I need to do the same thing. | I need to do the same thing. |
481 | 00:23:45,132 | 00:23:47,551 | I need to find somethin' I could wrap this chicken up with | I need to find somethin' I could wrap this chicken up with |
482 | 00:23:47,634 | 00:23:49,469 | and keep some moisture in it. | and keep some moisture in it. |
483 | 00:23:50,637 | 00:23:53,098 | Chicken usually takes me an hour and a half | Chicken usually takes me an hour and a half |
484 | 00:23:53,181 | 00:23:56,435 | when I cook 'em whole… on my smoker. | when I cook 'em whole… on my smoker. |
485 | 00:23:56,518 | 00:24:01,440 | So how am I gonna get it done in a hole in the ground in an hour and a half? | So how am I gonna get it done in a hole in the ground in an hour and a half? |
486 | 00:24:03,024 | 00:24:06,111 | Right now, I just gotta wrap the chicken in banana leaves. | Right now, I just gotta wrap the chicken in banana leaves. |
487 | 00:24:06,194 | 00:24:09,114 | That's gonna give me a little bit of a protective barrier. | That's gonna give me a little bit of a protective barrier. |
488 | 00:24:09,698 | 00:24:12,742 | I wanna put coals just all the way around the chicken | I wanna put coals just all the way around the chicken |
489 | 00:24:12,826 | 00:24:15,829 | so that that hole has a little bit of heat comin' off of it | so that that hole has a little bit of heat comin' off of it |
490 | 00:24:15,912 | 00:24:17,664 | and it just basically roasts the chicken. | and it just basically roasts the chicken. |
491 | 00:24:19,749 | 00:24:21,543 | At least we didn't get beans. | At least we didn't get beans. |
492 | 00:24:21,626 | 00:24:23,920 | I would've rather took my chance with beans. | I would've rather took my chance with beans. |
493 | 00:24:26,381 | 00:24:29,176 | I feel like Rasheed knows how his turkey is cookin'. | I feel like Rasheed knows how his turkey is cookin'. |
494 | 00:24:29,634 | 00:24:33,180 | -I feel like Ash doesn't know how-- - Has no idea about his chicken. | -I feel like Ash doesn't know how-- - Has no idea about his chicken. |
495 | 00:24:33,263 | 00:24:35,223 | - What his chicken's doin'. -He can't check. | - What his chicken's doin'. -He can't check. |
496 | 00:24:35,307 | 00:24:38,477 | Then you mess up what is-- what actually will be happening on the inside. | Then you mess up what is-- what actually will be happening on the inside. |
497 | 00:24:38,560 | 00:24:40,854 | -So he has to cross his fingers and hope… -Whew. | -So he has to cross his fingers and hope… -Whew. |
498 | 00:24:41,313 | 00:24:43,440 | …it comes out the way he wants it to. | …it comes out the way he wants it to. |
499 | 00:24:43,523 | 00:24:44,774 | There's lots of pressure on us. | There's lots of pressure on us. |
500 | 00:24:44,858 | 00:24:47,360 | There's a lot of things that are going on in our heads. | There's a lot of things that are going on in our heads. |
501 | 00:24:47,444 | 00:24:49,279 | Time is tickin' away and… | Time is tickin' away and… |
502 | 00:24:50,030 | 00:24:53,575 | we also have to be concerned with the team challenge. | we also have to be concerned with the team challenge. |
503 | 00:24:53,658 | 00:24:55,202 | -One hour! | -One hour! |
504 | 00:24:55,285 | 00:24:56,453 | Do you hear that? | Do you hear that? |
505 | 00:24:56,536 | 00:24:58,497 | I don't wanna hear that, but I hear that. | I don't wanna hear that, but I hear that. |
506 | 00:24:59,247 | 00:25:00,540 | Oh, boy. | Oh, boy. |
507 | 00:25:00,624 | 00:25:05,670 | My chicken doesn't seem like it's cookin' fast enough at all. | My chicken doesn't seem like it's cookin' fast enough at all. |
508 | 00:25:05,754 | 00:25:08,131 | Uh, and that's somethin' I'm a little worried about. | Uh, and that's somethin' I'm a little worried about. |
509 | 00:25:08,673 | 00:25:10,300 | -Hey, Tina. -Ms. Tina, how's it goin'? | -Hey, Tina. -Ms. Tina, how's it goin'? |
510 | 00:25:10,383 | 00:25:13,428 | Well, we've only got a little-- one little burn on the leg. | Well, we've only got a little-- one little burn on the leg. |
511 | 00:25:14,971 | 00:25:18,141 | -What's up with that squash, Tina? -Well, that's Rasheed's idea. | -What's up with that squash, Tina? -Well, that's Rasheed's idea. |
512 | 00:25:18,225 | 00:25:19,643 | You know, since this gets peeled… | You know, since this gets peeled… |
513 | 00:25:19,726 | 00:25:21,394 | - Sure. -…you won't get any ash. | - Sure. -…you won't get any ash. |
514 | 00:25:21,478 | 00:25:24,981 | The one time that I tried to cook a steak on a straight coal… | The one time that I tried to cook a steak on a straight coal… |
515 | 00:25:26,149 | 00:25:27,692 | uh, it did have ash. | uh, it did have ash. |
516 | 00:25:27,776 | 00:25:29,069 | I don't know how… | I don't know how… |
517 | 00:25:29,945 | 00:25:31,446 | not to do that. | not to do that. |
518 | 00:25:31,530 | 00:25:35,784 | It's really not difficult to cook a protein directly on fire. | It's really not difficult to cook a protein directly on fire. |
519 | 00:25:36,535 | 00:25:38,328 | They're over-thinking this. | They're over-thinking this. |
520 | 00:25:38,828 | 00:25:43,959 | You can take charcoal that is black still, but heated… | You can take charcoal that is black still, but heated… |
521 | 00:25:44,543 | 00:25:45,669 | and cook on that. | and cook on that. |
522 | 00:25:45,752 | 00:25:46,753 | I mean, it's hot. | I mean, it's hot. |
523 | 00:25:46,836 | 00:25:50,215 | It doesn't have to be a white piece of charcoal. | It doesn't have to be a white piece of charcoal. |
524 | 00:25:50,298 | 00:25:52,884 | I mean, they're starin' at this fire and these ashes | I mean, they're starin' at this fire and these ashes |
525 | 00:25:52,968 | 00:25:54,844 | and thinkin', "I gotta throw somethin' in that." | and thinkin', "I gotta throw somethin' in that." |
526 | 00:25:55,345 | 00:25:56,805 | -Well… - You know. | -Well… - You know. |
527 | 00:25:57,305 | 00:26:00,225 | -I don't. -If you just slow down a minute, you know. | -I don't. -If you just slow down a minute, you know. |
528 | 00:26:00,308 | 00:26:01,434 | I don't wanna take you away | I don't wanna take you away |
529 | 00:26:01,518 | 00:26:02,686 | -from what you're doin'. -Okay. | -from what you're doin'. -Okay. |
530 | 00:26:02,769 | 00:26:03,937 | -All right. - Good luck. | -All right. - Good luck. |
531 | 00:26:04,020 | 00:26:06,189 | -I wish y'all could give me a hand. - Good luck. | -I wish y'all could give me a hand. - Good luck. |
532 | 00:26:06,273 | 00:26:08,191 | Yeah, I need it! | Yeah, I need it! |
533 | 00:26:09,526 | 00:26:11,653 | They're so concerned about ash. | They're so concerned about ash. |
534 | 00:26:12,195 | 00:26:14,573 | If you think about it, when you cook on a charcoal grill, | If you think about it, when you cook on a charcoal grill, |
535 | 00:26:14,656 | 00:26:16,116 | -you're gonna get a little ash. -Yeah. | -you're gonna get a little ash. -Yeah. |
536 | 00:26:16,199 | 00:26:17,200 | You just don't realize it. | You just don't realize it. |
537 | 00:26:17,284 | 00:26:20,036 | -Yeah. -All those little black flakes on a steak | -Yeah. -All those little black flakes on a steak |
538 | 00:26:20,120 | 00:26:21,371 | -are not always pepper. -No, no. | -are not always pepper. -No, no. |
539 | 00:26:21,454 | 00:26:24,040 | -Thank you. Thank you. -That's a little taste of the grill. | -Thank you. Thank you. -That's a little taste of the grill. |
540 | 00:26:24,124 | 00:26:26,334 | -So a little ash is okay. -Yeah. | -So a little ash is okay. -Yeah. |
541 | 00:26:26,418 | 00:26:29,629 | -I just don't want a mouthful of ash. -Yeah, I don't want a crust of ash. | -I just don't want a mouthful of ash. -Yeah, I don't want a crust of ash. |
542 | 00:26:30,547 | 00:26:34,092 | I'm nervous about puttin' my steak right on here on the coals, | I'm nervous about puttin' my steak right on here on the coals, |
543 | 00:26:34,175 | 00:26:35,719 | 'cause I don't want ash on it. | 'cause I don't want ash on it. |
544 | 00:26:37,887 | 00:26:40,056 | Come on. | Come on. |
545 | 00:26:43,643 | 00:26:44,477 | Done. | Done. |
546 | 00:26:45,520 | 00:26:46,354 | I just… | I just… |
547 | 00:26:46,938 | 00:26:51,901 | threw some filet mignons in the ashes, is what I feel like I've done. | threw some filet mignons in the ashes, is what I feel like I've done. |
548 | 00:26:52,319 | 00:26:53,194 | Aah! | Aah! |
549 | 00:26:54,112 | 00:26:56,573 | - Right now, Ashley? -I'mma get you some more coal. | - Right now, Ashley? -I'mma get you some more coal. |
550 | 00:26:56,656 | 00:26:59,701 | And you want to try to get it as hot as possible. | And you want to try to get it as hot as possible. |
551 | 00:26:59,784 | 00:27:00,994 | - Without ashing. -Yeah. | - Without ashing. -Yeah. |
552 | 00:27:02,162 | 00:27:04,331 | - Just like that. -Sixteen minutes! | - Just like that. -Sixteen minutes! |
553 | 00:27:06,625 | 00:27:08,418 | 115 degrees. | 115 degrees. |
554 | 00:27:09,502 | 00:27:11,379 | Not done yet. Put it back on. | Not done yet. Put it back on. |
555 | 00:27:11,463 | 00:27:12,964 | -We got time. -Let's do it. | -We got time. -Let's do it. |
556 | 00:27:14,090 | 00:27:16,176 | -How's your turkey? -It's not done yet. | -How's your turkey? -It's not done yet. |
557 | 00:27:17,761 | 00:27:19,220 | That's too rare. | That's too rare. |
558 | 00:27:19,304 | 00:27:20,138 | Too rare. | Too rare. |
559 | 00:27:21,431 | 00:27:24,392 | I'm a little bit worried, because I see ash on it | I'm a little bit worried, because I see ash on it |
560 | 00:27:24,476 | 00:27:26,645 | and none of this is done enough. | and none of this is done enough. |
561 | 00:27:26,728 | 00:27:29,105 | Lord have mercy. This is-- | Lord have mercy. This is-- |
562 | 00:27:38,365 | 00:27:39,866 | We got a problem now. | We got a problem now. |
563 | 00:27:40,617 | 00:27:43,453 | The salmon isn't as done as I thought it was going to be. | The salmon isn't as done as I thought it was going to be. |
564 | 00:27:43,536 | 00:27:46,289 | So I'm pickin' up little pieces that are done. | So I'm pickin' up little pieces that are done. |
565 | 00:27:49,209 | 00:27:50,251 | You okay over there? | You okay over there? |
566 | 00:27:50,919 | 00:27:51,878 | Um… | Um… |
567 | 00:27:51,961 | 00:27:55,799 | It's extremely difficult to cook poultry over an open fire. | It's extremely difficult to cook poultry over an open fire. |
568 | 00:27:56,508 | 00:27:58,343 | You're okay. Just… Confidence. | You're okay. Just… Confidence. |
569 | 00:27:58,843 | 00:27:59,719 | We can do this. | We can do this. |
570 | 00:28:00,220 | 00:28:04,182 | I feel like the poultry's gonna be the mark of death for the losing team. | I feel like the poultry's gonna be the mark of death for the losing team. |
571 | 00:28:05,058 | 00:28:07,143 | Yes, this is a team challenge. | Yes, this is a team challenge. |
572 | 00:28:07,227 | 00:28:12,941 | And I want to be there for Ashley when he's tryin' to get his chicken done. | And I want to be there for Ashley when he's tryin' to get his chicken done. |
573 | 00:28:13,024 | 00:28:15,735 | But at the same time, I have a lot on my plate. | But at the same time, I have a lot on my plate. |
574 | 00:28:16,236 | 00:28:18,029 | I have a lot that I have to do, | I have a lot that I have to do, |
575 | 00:28:18,113 | 00:28:21,241 | and a lot I have to think about in a very short period. | and a lot I have to think about in a very short period. |
576 | 00:28:21,324 | 00:28:22,992 | Very concerning on the… | Very concerning on the… |
577 | 00:28:24,077 | 00:28:26,621 | poultry for our dinner this evening. | poultry for our dinner this evening. |
578 | 00:28:26,705 | 00:28:27,664 | Uh, yeah! | Uh, yeah! |
579 | 00:28:27,747 | 00:28:30,542 | I've cooked it before. I've cooked chicken directly in the charcoal. | I've cooked it before. I've cooked chicken directly in the charcoal. |
580 | 00:28:30,625 | 00:28:32,877 | You know, I make a little-- have my charcoal bed. | You know, I make a little-- have my charcoal bed. |
581 | 00:28:32,961 | 00:28:36,047 | I put two logs of wood on that and I let the chicken sit on top of the wood. | I put two logs of wood on that and I let the chicken sit on top of the wood. |
582 | 00:28:36,131 | 00:28:39,175 | And then as the wood burns, I flip the chicken, you know? | And then as the wood burns, I flip the chicken, you know? |
583 | 00:28:39,259 | 00:28:40,385 | Get some good flavor on that. | Get some good flavor on that. |
584 | 00:28:40,468 | 00:28:43,012 | But you better hurry up and move it before that wood catch on fire. | But you better hurry up and move it before that wood catch on fire. |
585 | 00:28:43,096 | 00:28:44,681 | This is what's left of my chicken. | This is what's left of my chicken. |
586 | 00:28:44,764 | 00:28:49,102 | I had to take it out of the heat and, I mean, it's covered in ash and soot. | I had to take it out of the heat and, I mean, it's covered in ash and soot. |
587 | 00:28:50,145 | 00:28:52,981 | Yeah, this… This is… I'm not even… | Yeah, this… This is… I'm not even… |
588 | 00:28:53,481 | 00:28:56,359 | I wouldn't give that to my dog. I didn't have time to wet the-- | I wouldn't give that to my dog. I didn't have time to wet the-- |
589 | 00:28:56,443 | 00:28:57,861 | Ash-- Ashley, no. | Ash-- Ashley, no. |
590 | 00:28:57,944 | 00:28:59,696 | -No. | -No. |
591 | 00:29:00,238 | 00:29:01,281 | Won't hear it. | Won't hear it. |
592 | 00:29:01,781 | 00:29:03,950 | This is gross. This is not done. | This is gross. This is not done. |
593 | 00:29:04,909 | 00:29:06,703 | It's destroyed. | It's destroyed. |
594 | 00:29:07,912 | 00:29:09,956 | -I'm not turnin' that chicken in. -Yes, you are. | -I'm not turnin' that chicken in. -Yes, you are. |
595 | 00:29:10,039 | 00:29:13,042 | -Is it done? What is it? -It's-It's not done and it's-- it's-- | -Is it done? What is it? -It's-It's not done and it's-- it's-- |
596 | 00:29:13,126 | 00:29:14,544 | What-- What is it at? | What-- What is it at? |
597 | 00:29:14,627 | 00:29:17,380 | What is the temp on the temp-- on the chicken, Ashley? | What is the temp on the temp-- on the chicken, Ashley? |
598 | 00:29:17,464 | 00:29:18,840 | -Temp it. | -Temp it. |
599 | 00:29:19,007 | 00:29:20,091 | What is it? | What is it? |
600 | 00:29:20,175 | 00:29:23,094 | I got 145 on one of my wings on my chicken. | I got 145 on one of my wings on my chicken. |
601 | 00:29:23,178 | 00:29:26,222 | So I'm-- I'm not-- I'm not turnin' this in to the judges. | So I'm-- I'm not-- I'm not turnin' this in to the judges. |
602 | 00:29:26,306 | 00:29:31,311 | In addition to listening to my teammate… stressing out over cooking his chicken… | In addition to listening to my teammate… stressing out over cooking his chicken… |
603 | 00:29:32,520 | 00:29:34,898 | and all these things are going on at one time… | and all these things are going on at one time… |
604 | 00:29:34,981 | 00:29:37,358 | I'm gonna need some help with this here, Ms. Sylvie, | I'm gonna need some help with this here, Ms. Sylvie, |
605 | 00:29:37,442 | 00:29:38,651 | -when you get a chance. -Uh… | -when you get a chance. -Uh… |
606 | 00:29:38,735 | 00:29:41,196 | Just trying to pick through and get the tender meat for a plate. | Just trying to pick through and get the tender meat for a plate. |
607 | 00:29:41,279 | 00:29:42,238 | Feel it. Just feel it. | Feel it. Just feel it. |
608 | 00:29:42,322 | 00:29:44,240 | -Yeah. -Whenever it feels tender, then it's good. | -Yeah. -Whenever it feels tender, then it's good. |
609 | 00:29:44,324 | 00:29:45,992 | ...I have to make these… | ...I have to make these… |
610 | 00:29:46,826 | 00:29:51,164 | last-minute decisions, because that's gonna determine my fate. | last-minute decisions, because that's gonna determine my fate. |
611 | 00:29:51,247 | 00:29:53,208 | I got it plated, but, I mean, it's-- | I got it plated, but, I mean, it's-- |
612 | 00:29:53,291 | 00:29:55,376 | It don't have to look pretty. It's plated. | It don't have to look pretty. It's plated. |
613 | 00:29:56,461 | 00:29:58,379 | It's not a very full plate, Ms. Sylvie. | It's not a very full plate, Ms. Sylvie. |
614 | 00:29:58,463 | 00:30:01,674 | That's okay. Just get it on the tray. Don't worry about it. | That's okay. Just get it on the tray. Don't worry about it. |
615 | 00:30:01,758 | 00:30:05,762 | I made an executive decision. That platter was-- It was way too big. | I made an executive decision. That platter was-- It was way too big. |
616 | 00:30:05,845 | 00:30:07,639 | -So-- -Uh-- Aah! No! | -So-- -Uh-- Aah! No! |
617 | 00:30:07,722 | 00:30:09,349 | -No? -Leave it alone. Leave it alone! | -No? -Leave it alone. Leave it alone! |
618 | 00:30:09,432 | 00:30:10,558 | Leave it alone. | Leave it alone. |
619 | 00:30:11,142 | 00:30:12,352 | Just leave it alone. | Just leave it alone. |
620 | 00:30:12,435 | 00:30:15,980 | -Y'all, the heat is on officially. -Uh, for… For real. Like, for real. | -Y'all, the heat is on officially. -Uh, for… For real. Like, for real. |
621 | 00:30:16,064 | 00:30:20,485 | Like, she-- she barked at him a little bit and I was like… "Ooh-hoo! Excuse me." | Like, she-- she barked at him a little bit and I was like… "Ooh-hoo! Excuse me." |
622 | 00:30:20,568 | 00:30:24,197 | I don't wanna win because somebody backed down and backed off. | I don't wanna win because somebody backed down and backed off. |
623 | 00:30:24,280 | 00:30:26,741 | I wanna win because I beat them. | I wanna win because I beat them. |
624 | 00:30:26,825 | 00:30:29,369 | - That's done. That's done. - Yeah. | - That's done. That's done. - Yeah. |
625 | 00:30:29,452 | 00:30:30,537 | That's done. | That's done. |
626 | 00:30:31,120 | 00:30:33,164 | You might even beat my-- my steak. | You might even beat my-- my steak. |
627 | 00:30:33,248 | 00:30:35,500 | - You got it? Okay. Oh-- - Think I got it. | - You got it? Okay. Oh-- - Think I got it. |
628 | 00:30:36,042 | 00:30:37,460 | Done, that one. | Done, that one. |
629 | 00:30:37,544 | 00:30:39,879 | -One minute, everybody. | -One minute, everybody. |
630 | 00:30:40,630 | 00:30:43,508 | -One minute left. - This looks good, Ms. Sylvie. | -One minute left. - This looks good, Ms. Sylvie. |
631 | 00:30:43,591 | 00:30:46,469 | Let's focus on what we can get out of it. Wish I had more time. | Let's focus on what we can get out of it. Wish I had more time. |
632 | 00:30:48,513 | 00:30:50,014 | Oh, hallelujah. | Oh, hallelujah. |
633 | 00:30:50,098 | 00:30:53,268 | Ten, nine, eight… | Ten, nine, eight… |
634 | 00:30:53,351 | 00:30:57,063 | seven, six, five, four… | seven, six, five, four… |
635 | 00:30:57,146 | 00:31:00,441 | three, two, one… | three, two, one… |
636 | 00:31:00,525 | 00:31:02,235 | Show me the meats! | Show me the meats! |
637 | 00:31:03,361 | 00:31:05,822 | -Oh. | -Oh. |
638 | 00:31:05,905 | 00:31:08,658 | Not one person was excited just now. | Not one person was excited just now. |
639 | 00:31:09,325 | 00:31:12,745 | -Are you happy with it? -As happy as I am with anything else here. | -Are you happy with it? -As happy as I am with anything else here. |
640 | 00:31:14,038 | 00:31:17,000 | Holy cow, we've pulled it off. | Holy cow, we've pulled it off. |
641 | 00:31:17,083 | 00:31:19,627 | I mean, my chicken got done at the last second. | I mean, my chicken got done at the last second. |
642 | 00:31:20,253 | 00:31:23,339 | I was able to get somethin' on a plate for the judges. | I was able to get somethin' on a plate for the judges. |
643 | 00:31:23,423 | 00:31:26,134 | But there's only four of us left, | But there's only four of us left, |
644 | 00:31:26,217 | 00:31:28,469 | and unfortunately, just like every other challenge, | and unfortunately, just like every other challenge, |
645 | 00:31:28,553 | 00:31:29,888 | somebody has to go home. | somebody has to go home. |
646 | 00:31:35,476 | 00:31:37,353 | -Hello. -All right y'all! | -Hello. -All right y'all! |
647 | 00:31:37,937 | 00:31:40,773 | - How's it goin'? - It is going amazingly. | - How's it goin'? - It is going amazingly. |
648 | 00:31:40,857 | 00:31:42,942 | -No roadkill today for y'all. - Yes. | -No roadkill today for y'all. - Yes. |
649 | 00:31:44,193 | 00:31:47,155 | -Thank you so much. This looks wonderful. -Yeah, this is awesome. | -Thank you so much. This looks wonderful. -Yeah, this is awesome. |
650 | 00:31:47,238 | 00:31:49,574 | We'll be in the antebellum period and fan ourselves. | We'll be in the antebellum period and fan ourselves. |
651 | 00:31:50,408 | 00:31:53,745 | Look at all of the different things you've prepared… | Look at all of the different things you've prepared… |
652 | 00:31:54,329 | 00:31:56,748 | throughout all those places in history. | throughout all those places in history. |
653 | 00:31:56,831 | 00:31:58,082 | This is amazing. | This is amazing. |
654 | 00:31:58,583 | 00:32:02,211 | Ashley and Sylvie, please tell us about your dishes. | Ashley and Sylvie, please tell us about your dishes. |
655 | 00:32:02,629 | 00:32:05,715 | To start with, our pre-colonial, | To start with, our pre-colonial, |
656 | 00:32:05,798 | 00:32:08,384 | we have salmon which we stuffed with… | we have salmon which we stuffed with… |
657 | 00:32:08,885 | 00:32:11,804 | herbs in addition to slices of oranges | herbs in addition to slices of oranges |
658 | 00:32:11,888 | 00:32:14,307 | and then wrapped it in the banana leaf. | and then wrapped it in the banana leaf. |
659 | 00:32:14,390 | 00:32:18,102 | And we also have a yellow and zucchini squash. | And we also have a yellow and zucchini squash. |
660 | 00:32:18,186 | 00:32:22,607 | I thought the flavor of the squash was fantastic. | I thought the flavor of the squash was fantastic. |
661 | 00:32:22,690 | 00:32:26,611 | I could really taste those roasted flavors, but it wasn't overcooked. | I could really taste those roasted flavors, but it wasn't overcooked. |
662 | 00:32:27,487 | 00:32:31,824 | I thought the texture of the salmon and the smoke on the salmon | I thought the texture of the salmon and the smoke on the salmon |
663 | 00:32:31,908 | 00:32:35,745 | were pretty damn good, but I just thought it just lacked some seasonin'. | were pretty damn good, but I just thought it just lacked some seasonin'. |
664 | 00:32:36,204 | 00:32:37,288 | Okay. | Okay. |
665 | 00:32:37,372 | 00:32:38,915 | Tina and Rasheed, | Tina and Rasheed, |
666 | 00:32:38,998 | 00:32:41,876 | why don't you take us back to the beginning with your pre-colonization? | why don't you take us back to the beginning with your pre-colonization? |
667 | 00:32:41,960 | 00:32:45,463 | Our pre-colonization dish is some smoked salmon | Our pre-colonization dish is some smoked salmon |
668 | 00:32:45,546 | 00:32:46,798 | wrapped in banana leaves, | wrapped in banana leaves, |
669 | 00:32:46,881 | 00:32:49,217 | slowly smoked over some hickory coals, | slowly smoked over some hickory coals, |
670 | 00:32:49,300 | 00:32:51,302 | served with mashed "kombucha" squash. | served with mashed "kombucha" squash. |
671 | 00:32:53,096 | 00:32:56,516 | The squash, when I seen that thing, it looked like a burnt-up pumpkin to me. | The squash, when I seen that thing, it looked like a burnt-up pumpkin to me. |
672 | 00:32:56,599 | 00:32:59,352 | -You know? -I do taste the fire to this. | -You know? -I do taste the fire to this. |
673 | 00:32:59,936 | 00:33:03,398 | I don't taste a lot of extra seasoning | I don't taste a lot of extra seasoning |
674 | 00:33:03,481 | 00:33:06,234 | and, for me, it just doesn't taste right. | and, for me, it just doesn't taste right. |
675 | 00:33:06,734 | 00:33:08,277 | It's overcooked. | It's overcooked. |
676 | 00:33:08,903 | 00:33:11,656 | But the flavor on your salmon is… | But the flavor on your salmon is… |
677 | 00:33:13,157 | 00:33:14,909 | one of the best flavors I've ever had. | one of the best flavors I've ever had. |
678 | 00:33:16,035 | 00:33:17,161 | It's moist. | It's moist. |
679 | 00:33:17,245 | 00:33:21,040 | The flavors that you used, man, the fruits, and the herbs, and the spice, | The flavors that you used, man, the fruits, and the herbs, and the spice, |
680 | 00:33:21,124 | 00:33:24,252 | I mean, I can actually still taste smoke in it. | I mean, I can actually still taste smoke in it. |
681 | 00:33:24,335 | 00:33:27,171 | It's like you knew that smoke was gonna get inside that banana leaf | It's like you knew that smoke was gonna get inside that banana leaf |
682 | 00:33:27,255 | 00:33:29,549 | and just float around like a tunnel | and just float around like a tunnel |
683 | 00:33:29,632 | 00:33:32,093 | and just suffocate it for all that cookin' time. | and just suffocate it for all that cookin' time. |
684 | 00:33:32,176 | 00:33:33,553 | I thought it was excellent. | I thought it was excellent. |
685 | 00:33:34,637 | 00:33:36,639 | Moving to the antebellum period. | Moving to the antebellum period. |
686 | 00:33:37,140 | 00:33:40,643 | We did the goat and then Rasheed made a brush out of herbs, | We did the goat and then Rasheed made a brush out of herbs, |
687 | 00:33:40,727 | 00:33:45,231 | and we rendered bacon down to brush the goat with. | and we rendered bacon down to brush the goat with. |
688 | 00:33:45,314 | 00:33:48,151 | And the side with that was, we did mushrooms, | And the side with that was, we did mushrooms, |
689 | 00:33:48,234 | 00:33:50,820 | parsnips and baby turnips. | parsnips and baby turnips. |
690 | 00:33:50,903 | 00:33:52,780 | The goat was tender | The goat was tender |
691 | 00:33:52,864 | 00:33:59,662 | and the bark has such a great flavor of spices versus herbs. | and the bark has such a great flavor of spices versus herbs. |
692 | 00:34:00,246 | 00:34:02,081 | And they meld very well together. | And they meld very well together. |
693 | 00:34:02,165 | 00:34:02,999 | Thank you. | Thank you. |
694 | 00:34:03,082 | 00:34:07,295 | The mushrooms with the bacon, that is so damn good. | The mushrooms with the bacon, that is so damn good. |
695 | 00:34:07,378 | 00:34:09,630 | You know I'm from Mississippi. If you use lard, | You know I'm from Mississippi. If you use lard, |
696 | 00:34:09,714 | 00:34:12,842 | it's gonna taste good, so I can appreciate that. | it's gonna taste good, so I can appreciate that. |
697 | 00:34:12,925 | 00:34:13,926 | Fantastic job. | Fantastic job. |
698 | 00:34:14,010 | 00:34:15,136 | -Thank you. -Thank you. | -Thank you. -Thank you. |
699 | 00:34:15,470 | 00:34:19,015 | Ashley and Sylvie, how about your antebellum dish? | Ashley and Sylvie, how about your antebellum dish? |
700 | 00:34:19,557 | 00:34:22,435 | For our antebellum dish, we did mutton shoulder, | For our antebellum dish, we did mutton shoulder, |
701 | 00:34:22,518 | 00:34:27,815 | then we finished it off with, uh, onions and carrots in a, uh, braise, basically, | then we finished it off with, uh, onions and carrots in a, uh, braise, basically, |
702 | 00:34:28,316 | 00:34:32,945 | and then we did, uh, button mushrooms with a little bit of butter and herbs. | and then we did, uh, button mushrooms with a little bit of butter and herbs. |
703 | 00:34:35,073 | 00:34:36,783 | -Your mutton and your button. | -Your mutton and your button. |
704 | 00:34:36,866 | 00:34:39,577 | -Muttons and-- Muttons and buttons! -That's what we named it. | -Muttons and-- Muttons and buttons! -That's what we named it. |
705 | 00:34:39,660 | 00:34:45,625 | I thought that was the best mutton that I have ever eaten in my life. | I thought that was the best mutton that I have ever eaten in my life. |
706 | 00:34:45,708 | 00:34:46,584 | Oh! | Oh! |
707 | 00:34:46,667 | 00:34:50,880 | It's really lean, but I can still see the drippings hitting the fire | It's really lean, but I can still see the drippings hitting the fire |
708 | 00:34:50,963 | 00:34:53,466 | and comin' back up and kissin' the meat, and I could taste that. | and comin' back up and kissin' the meat, and I could taste that. |
709 | 00:34:53,966 | 00:34:56,427 | I thought your choice of button mushrooms and carrots | I thought your choice of button mushrooms and carrots |
710 | 00:34:56,511 | 00:34:58,179 | I thought those was pretty good. | I thought those was pretty good. |
711 | 00:34:58,638 | 00:35:01,474 | But my mutton just lacked a little seasonin' for my taste. | But my mutton just lacked a little seasonin' for my taste. |
712 | 00:35:03,184 | 00:35:06,479 | And now it's time to judge your mid-smoke challenge proteins. | And now it's time to judge your mid-smoke challenge proteins. |
713 | 00:35:06,562 | 00:35:10,900 | If your team loses the team challenge, this dish alone will determine your fate. | If your team loses the team challenge, this dish alone will determine your fate. |
714 | 00:35:10,983 | 00:35:15,071 | Rasheed, what did you make for your mid-smoke challenge? | Rasheed, what did you make for your mid-smoke challenge? |
715 | 00:35:15,154 | 00:35:16,823 | I was assigned, uh, turkey. | I was assigned, uh, turkey. |
716 | 00:35:17,240 | 00:35:21,494 | So I actually stuffed smoked bacon underneath the skin of the turkey, | So I actually stuffed smoked bacon underneath the skin of the turkey, |
717 | 00:35:21,577 | 00:35:24,747 | so that, as it cooked, that heat would help render down the fats | so that, as it cooked, that heat would help render down the fats |
718 | 00:35:24,831 | 00:35:26,457 | and keep the breast moist. | and keep the breast moist. |
719 | 00:35:26,541 | 00:35:30,253 | Then I actually wrapped it with soaked banana leaves and a burlap sack. | Then I actually wrapped it with soaked banana leaves and a burlap sack. |
720 | 00:35:30,336 | 00:35:32,130 | -Rasheed. -Yes, sir? | -Rasheed. -Yes, sir? |
721 | 00:35:32,213 | 00:35:35,466 | I thought it was a very difficult meat that we gave you. | I thought it was a very difficult meat that we gave you. |
722 | 00:35:36,425 | 00:35:41,722 | And then when I heard how you did it with the primitive convection oven smoker… | And then when I heard how you did it with the primitive convection oven smoker… |
723 | 00:35:42,557 | 00:35:43,808 | that was pretty incredible, man. | that was pretty incredible, man. |
724 | 00:35:44,392 | 00:35:47,228 | And you know it's good if I don't know if I got white meat or dark meat. | And you know it's good if I don't know if I got white meat or dark meat. |
725 | 00:35:47,311 | 00:35:49,021 | Thank you. Thank you very much. | Thank you. Thank you very much. |
726 | 00:35:49,105 | 00:35:52,191 | Tina, tell us what you made for your mid-smoke challenge. | Tina, tell us what you made for your mid-smoke challenge. |
727 | 00:35:52,775 | 00:35:54,485 | I had a beef tenderloin, | I had a beef tenderloin, |
728 | 00:35:54,569 | 00:35:57,989 | so I cut out the best part of it, right behind the head of it | so I cut out the best part of it, right behind the head of it |
729 | 00:35:58,072 | 00:35:59,991 | and I made a quick horseradish sauce. | and I made a quick horseradish sauce. |
730 | 00:36:00,825 | 00:36:04,078 | Tina, your chateaubriand tenderloin… | Tina, your chateaubriand tenderloin… |
731 | 00:36:04,162 | 00:36:06,330 | -Yes? -…that you was so worried about… | -Yes? -…that you was so worried about… |
732 | 00:36:07,331 | 00:36:08,916 | it was pretty damn good. | it was pretty damn good. |
733 | 00:36:09,000 | 00:36:10,334 | -Oh, good! -It was tender. | -Oh, good! -It was tender. |
734 | 00:36:10,418 | 00:36:14,380 | It melted in my mouth. The flavors on it was on point. | It melted in my mouth. The flavors on it was on point. |
735 | 00:36:14,881 | 00:36:17,091 | - Your chateaubriand… | - Your chateaubriand… |
736 | 00:36:17,175 | 00:36:21,470 | While it did have some charred pieces on the outside, | While it did have some charred pieces on the outside, |
737 | 00:36:21,554 | 00:36:23,181 | it was wonderfully flavored. | it was wonderfully flavored. |
738 | 00:36:23,264 | 00:36:24,849 | It was nice and tender. | It was nice and tender. |
739 | 00:36:25,892 | 00:36:29,103 | So, Sylvie, tell us about your individual protein. | So, Sylvie, tell us about your individual protein. |
740 | 00:36:29,187 | 00:36:31,772 | My individual protein is a sirloin strip loin. | My individual protein is a sirloin strip loin. |
741 | 00:36:32,440 | 00:36:37,028 | I seasoned it with a mixture of steak-seasoning type, uh, spices | I seasoned it with a mixture of steak-seasoning type, uh, spices |
742 | 00:36:37,111 | 00:36:40,489 | and then I basted it with butter and rosemary. | and then I basted it with butter and rosemary. |
743 | 00:36:40,990 | 00:36:42,325 | -Sylvie. -Yeah? | -Sylvie. -Yeah? |
744 | 00:36:42,408 | 00:36:45,828 | I taste the fire, I taste the beef and I taste seasoning. | I taste the fire, I taste the beef and I taste seasoning. |
745 | 00:36:45,912 | 00:36:47,163 | -Okay. -What more could you want? | -Okay. -What more could you want? |
746 | 00:36:47,246 | 00:36:51,250 | The cook on it just barely made the cut… | The cook on it just barely made the cut… |
747 | 00:36:51,334 | 00:36:52,877 | -…'cause it was almost under, | -…'cause it was almost under, |
748 | 00:36:52,960 | 00:36:54,837 | but I think you just got it by. | but I think you just got it by. |
749 | 00:36:55,338 | 00:36:56,505 | Good job on that steak. | Good job on that steak. |
750 | 00:36:56,589 | 00:36:57,798 | Thank you very much. | Thank you very much. |
751 | 00:36:57,882 | 00:36:58,841 | All right, Ashley, | All right, Ashley, |
752 | 00:36:58,925 | 00:37:01,636 | -what did you do for your protein? - I had chicken. | -what did you do for your protein? - I had chicken. |
753 | 00:37:01,719 | 00:37:04,931 | Uh, chicken is hard to do on an open fire. | Uh, chicken is hard to do on an open fire. |
754 | 00:37:05,014 | 00:37:05,973 | It'll burn. | It'll burn. |
755 | 00:37:07,016 | 00:37:10,186 | So I used a little bit of the same method as Rasheed. | So I used a little bit of the same method as Rasheed. |
756 | 00:37:10,269 | 00:37:13,564 | I didn't quite build a convection oven smoker or anything. | I didn't quite build a convection oven smoker or anything. |
757 | 00:37:13,648 | 00:37:16,108 | I was a little worried about that chicken. Uh… | I was a little worried about that chicken. Uh… |
758 | 00:37:16,192 | 00:37:19,320 | That's the first time I've ever done anything like that, | That's the first time I've ever done anything like that, |
759 | 00:37:19,403 | 00:37:23,616 | which has been the case the whole time I've been here, | which has been the case the whole time I've been here, |
760 | 00:37:23,699 | 00:37:25,743 | -is doing things that I've never done! | -is doing things that I've never done! |
761 | 00:37:26,244 | 00:37:29,205 | -Your chicken's nice and moist. -Thank you. | -Your chicken's nice and moist. -Thank you. |
762 | 00:37:29,288 | 00:37:32,917 | It has a good flavor to it. The seasoning could have been just a little bit more. | It has a good flavor to it. The seasoning could have been just a little bit more. |
763 | 00:37:33,000 | 00:37:35,586 | I wanted to throw some sauce on there, but I ran out of time. | I wanted to throw some sauce on there, but I ran out of time. |
764 | 00:37:35,670 | 00:37:37,588 | But I would have been as nervous as you were, | But I would have been as nervous as you were, |
765 | 00:37:37,672 | 00:37:41,384 | being the first time just cookin' some chicken on a open flame like that. | being the first time just cookin' some chicken on a open flame like that. |
766 | 00:37:41,467 | 00:37:42,843 | -Okay. -Good job, both of you. | -Okay. -Good job, both of you. |
767 | 00:37:42,927 | 00:37:44,262 | -Thank you. -Thank you. | -Thank you. -Thank you. |
768 | 00:37:44,345 | 00:37:48,391 | We're goin' up against Rasheed and Tina. They've both won challenges. | We're goin' up against Rasheed and Tina. They've both won challenges. |
769 | 00:37:48,474 | 00:37:50,685 | I'm a little scared of that, because… | I'm a little scared of that, because… |
770 | 00:37:50,768 | 00:37:52,937 | that could be trouble for me and Ms. Sylvie. | that could be trouble for me and Ms. Sylvie. |
771 | 00:37:56,983 | 00:38:03,281 | Today, we asked each team to barbecue one protein and one side, | Today, we asked each team to barbecue one protein and one side, |
772 | 00:38:03,364 | 00:38:09,537 | using equipment and the styles from two different barbecue time periods. | using equipment and the styles from two different barbecue time periods. |
773 | 00:38:10,579 | 00:38:15,293 | The team that's on top tonight really put theirselves back in that time. | The team that's on top tonight really put theirselves back in that time. |
774 | 00:38:18,254 | 00:38:19,755 | And that team is… | And that team is… |
775 | 00:38:24,719 | 00:38:26,512 | Rasheed and Tina. | Rasheed and Tina. |
776 | 00:38:27,138 | 00:38:30,224 | -Congratulations. Please stand. - Good job, guys. | -Congratulations. Please stand. - Good job, guys. |
777 | 00:38:31,142 | 00:38:32,018 | Oh! | Oh! |
778 | 00:38:33,728 | 00:38:37,690 | You're both Type A cooks. I was worried about you. | You're both Type A cooks. I was worried about you. |
779 | 00:38:37,773 | 00:38:39,358 | You came together as a team. | You came together as a team. |
780 | 00:38:39,442 | 00:38:46,032 | You two really created a meal that was very complimentary of both your styles. | You two really created a meal that was very complimentary of both your styles. |
781 | 00:38:46,574 | 00:38:48,200 | -I'm proud of you. - Thank you. | -I'm proud of you. - Thank you. |
782 | 00:38:48,284 | 00:38:50,870 | Thank y'all so much. We're just really flattered. | Thank y'all so much. We're just really flattered. |
783 | 00:38:50,953 | 00:38:53,039 | -We are. Truly are. -With each other, too. | -We are. Truly are. -With each other, too. |
784 | 00:38:54,373 | 00:38:59,253 | I'm definitely proud that, despite all the numerous challenges and pitfalls, | I'm definitely proud that, despite all the numerous challenges and pitfalls, |
785 | 00:38:59,337 | 00:39:02,965 | we came together as a team and we provided the best food that we could. | we came together as a team and we provided the best food that we could. |
786 | 00:39:03,507 | 00:39:06,218 | Unfortunately, that means, Sylvie and Ashley, | Unfortunately, that means, Sylvie and Ashley, |
787 | 00:39:06,302 | 00:39:09,430 | your plates fell a little short for the judges. | your plates fell a little short for the judges. |
788 | 00:39:09,513 | 00:39:10,556 | Please stand. | Please stand. |
789 | 00:39:14,268 | 00:39:16,187 | This is the hardest part… | This is the hardest part… |
790 | 00:39:16,854 | 00:39:20,149 | because one of you will have to go home today. | because one of you will have to go home today. |
791 | 00:39:23,027 | 00:39:26,697 | Sylvie and Ashley, I mean, it was very, very close. | Sylvie and Ashley, I mean, it was very, very close. |
792 | 00:39:27,448 | 00:39:29,408 | Both of you are incredible. | Both of you are incredible. |
793 | 00:39:29,492 | 00:39:32,161 | Most of your dishes was right there. | Most of your dishes was right there. |
794 | 00:39:32,244 | 00:39:34,872 | I mean, if it was up to me, it would have been a tie tonight. | I mean, if it was up to me, it would have been a tie tonight. |
795 | 00:39:35,581 | 00:39:39,001 | Today really came down to your mid-smoke challenge | Today really came down to your mid-smoke challenge |
796 | 00:39:39,085 | 00:39:41,003 | and it was so close. | and it was so close. |
797 | 00:39:42,380 | 00:39:45,174 | Ashley, your chicken was perfectly cooked… | Ashley, your chicken was perfectly cooked… |
798 | 00:39:45,966 | 00:39:47,885 | but just a little under-seasoned. | but just a little under-seasoned. |
799 | 00:39:48,636 | 00:39:52,807 | And, Sylvie, your beef was just a little under, | And, Sylvie, your beef was just a little under, |
800 | 00:39:52,890 | 00:39:55,017 | but your flavor was amazing. | but your flavor was amazing. |
801 | 00:39:55,976 | 00:39:57,436 | You know, this one is so tough. | You know, this one is so tough. |
802 | 00:39:57,937 | 00:40:00,272 | I don't know how you guys feel, but I'mma stand up for this, | I don't know how you guys feel, but I'mma stand up for this, |
803 | 00:40:00,356 | 00:40:02,525 | 'cause I just feel like we all are equal | 'cause I just feel like we all are equal |
804 | 00:40:02,608 | 00:40:05,653 | and I have so much respect for both of you. | and I have so much respect for both of you. |
805 | 00:40:07,655 | 00:40:08,614 | I'm sorry… | I'm sorry… |
806 | 00:40:10,241 | 00:40:11,325 | Ashley… | Ashley… |
807 | 00:40:12,326 | 00:40:15,579 | you cooked our least favorite dish today, and you're goin' home. | you cooked our least favorite dish today, and you're goin' home. |
808 | 00:40:16,330 | 00:40:17,998 | -But let me talk to you. | -But let me talk to you. |
809 | 00:40:18,707 | 00:40:20,835 | -You are incredible, okay? -Thank you. | -You are incredible, okay? -Thank you. |
810 | 00:40:20,918 | 00:40:24,755 | -Big Worm is proud as hell, okay? -Thank you. | -Big Worm is proud as hell, okay? -Thank you. |
811 | 00:40:24,839 | 00:40:28,426 | Everybody got so much respect for you. | Everybody got so much respect for you. |
812 | 00:40:28,509 | 00:40:30,886 | -I appreciate it. -You keep doin' what you doin', okay? | -I appreciate it. -You keep doin' what you doin', okay? |
813 | 00:40:30,970 | 00:40:33,889 | -Yes, sir. -I am a big, big fan, okay? | -Yes, sir. -I am a big, big fan, okay? |
814 | 00:40:34,390 | 00:40:35,266 | -Thank you. -All right. | -Thank you. -All right. |
815 | 00:40:35,349 | 00:40:36,642 | All right, Ashley. | All right, Ashley. |
816 | 00:40:36,725 | 00:40:39,728 | I really wanted to win this competition for Big Worm. | I really wanted to win this competition for Big Worm. |
817 | 00:40:40,146 | 00:40:43,190 | And, uh… I fell just a little bit short. | And, uh… I fell just a little bit short. |
818 | 00:40:43,941 | 00:40:46,610 | And, uh… that's okay, because… | And, uh… that's okay, because… |
819 | 00:40:47,361 | 00:40:48,988 | at the end of the day, I'm still a winner. | at the end of the day, I'm still a winner. |
820 | 00:40:49,822 | 00:40:51,824 | -Whew! It was a good time, guys. - Mm! | -Whew! It was a good time, guys. - Mm! |
821 | 00:40:51,907 | 00:40:53,033 | Love you, brother. | Love you, brother. |
822 | 00:40:53,117 | 00:40:54,743 | It's bittersweet, goin' home. | It's bittersweet, goin' home. |
823 | 00:40:54,827 | 00:40:57,746 | But I'm proud of myself for what I've done. | But I'm proud of myself for what I've done. |
824 | 00:40:57,830 | 00:41:00,458 | Uh, I've come on here and I've faced adversity. | Uh, I've come on here and I've faced adversity. |
825 | 00:41:00,541 | 00:41:02,251 | I've faced things that… | I've faced things that… |
826 | 00:41:03,043 | 00:41:05,087 | I've never done in my life before… | I've never done in my life before… |
827 | 00:41:05,588 | 00:41:08,424 | and I rose above it, finished in the top half. | and I rose above it, finished in the top half. |
828 | 00:41:08,924 | 00:41:12,219 | And I know that, somewhere, Big Worm's lookin' down | And I know that, somewhere, Big Worm's lookin' down |
829 | 00:41:12,303 | 00:41:15,014 | and he's smilin' and, uh, he's happy. | and he's smilin' and, uh, he's happy. |
830 | 00:41:15,764 | 00:41:18,267 | -To Ashley and Big Worm! -Ashley and Big Worm! | -To Ashley and Big Worm! -Ashley and Big Worm! |
831 | 00:41:18,350 | 00:41:20,394 | Cheers! | Cheers! |
832 | 00:41:25,191 | 00:41:27,401 | For our cookers' next challenge, | For our cookers' next challenge, |
833 | 00:41:27,485 | 00:41:31,071 | we'll be exploring mouth-watering international barbecue delights. | we'll be exploring mouth-watering international barbecue delights. |
834 | 00:41:31,530 | 00:41:33,157 | -Have you been there? -No. | -Have you been there? -No. |
834 | 00:41:31,530 | 00:41:33,157 | -Have you been there? -No. | -Have you been there? -No. |