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1 | 00:00:16,266 | 00:00:18,435 | If you can bring it in one time for me, please. | If you can bring it in one time for me, please. |
2 | 00:00:18,518 | 00:00:20,311 | - Aww! - It's been a blast. | - Aww! - It's been a blast. |
3 | 00:00:20,812 | 00:00:21,771 | It's been a blast. | It's been a blast. |
4 | 00:00:21,855 | 00:00:23,982 | -It will continue to be. -Oh, I believe that. | -It will continue to be. -Oh, I believe that. |
5 | 00:00:24,065 | 00:00:27,485 | To be someone who isn't running the typical barbecue circuit | To be someone who isn't running the typical barbecue circuit |
6 | 00:00:27,569 | 00:00:32,073 | and to be here with these two amazing barbecuers in the top three… | and to be here with these two amazing barbecuers in the top three… |
7 | 00:00:32,741 | 00:00:33,950 | is an amazing feeling. | is an amazing feeling. |
8 | 00:00:34,034 | 00:00:35,618 | Hey, everybody. Come on out! | Hey, everybody. Come on out! |
9 | 00:00:35,702 | 00:00:38,872 | I just finished winning the last challenge with Ms. Tina, | I just finished winning the last challenge with Ms. Tina, |
10 | 00:00:38,955 | 00:00:41,583 | and I want to keep running on that momentum. | and I want to keep running on that momentum. |
11 | 00:00:43,918 | 00:00:45,879 | - Hi, guys. - Look who's here. | - Hi, guys. - Look who's here. |
12 | 00:00:45,962 | 00:00:47,380 | -Hi, everybody. - Hi. | -Hi, everybody. - Hi. |
13 | 00:00:47,464 | 00:00:49,591 | -Good mornin'! -Good mornin'! | -Good mornin'! -Good mornin'! |
14 | 00:00:49,674 | 00:00:52,552 | You guys look great. Have you guys been wearin' aprons this whole time? | You guys look great. Have you guys been wearin' aprons this whole time? |
15 | 00:00:54,137 | 00:00:58,975 | We started with eight, and now you three are the best cookers in America. | We started with eight, and now you three are the best cookers in America. |
16 | 00:00:59,059 | 00:01:02,103 | This is the last challenge before the finale. | This is the last challenge before the finale. |
17 | 00:01:02,187 | 00:01:04,272 | These are two people that I have a bond with. | These are two people that I have a bond with. |
18 | 00:01:04,355 | 00:01:05,857 | Somebody's fixin' to go. | Somebody's fixin' to go. |
19 | 00:01:05,940 | 00:01:07,692 | I'm sad about that, but I still wanna win. | I'm sad about that, but I still wanna win. |
20 | 00:01:07,776 | 00:01:10,570 | -How does that feel? -Feels good. Feels really good. | -How does that feel? -Feels good. Feels really good. |
21 | 00:01:10,653 | 00:01:12,530 | I'm in the top three. Whoo! | I'm in the top three. Whoo! |
22 | 00:01:12,614 | 00:01:14,324 | -One time. -I love bein' in the middle. | -One time. -I love bein' in the middle. |
23 | 00:01:14,407 | 00:01:19,120 | We all deserve to be in the top two, but one of us has to go, | We all deserve to be in the top two, but one of us has to go, |
24 | 00:01:19,537 | 00:01:20,955 | and that's not gonna be me. | and that's not gonna be me. |
25 | 00:01:21,039 | 00:01:22,874 | All right, so welcome, cookers. | All right, so welcome, cookers. |
26 | 00:01:23,750 | 00:01:26,377 | Are things looking a little different? | Are things looking a little different? |
27 | 00:01:26,461 | 00:01:28,296 | -A lot different. - Yes. | -A lot different. - Yes. |
28 | 00:01:28,379 | 00:01:33,134 | There are these additional, strange-looking cooking items. | There are these additional, strange-looking cooking items. |
29 | 00:01:33,218 | 00:01:34,135 | What the heck is that? | What the heck is that? |
30 | 00:01:34,219 | 00:01:37,472 | So, great barbecue exists all over the world. | So, great barbecue exists all over the world. |
31 | 00:01:38,014 | 00:01:41,142 | And barbecue in America, like the country herself, | And barbecue in America, like the country herself, |
32 | 00:01:41,226 | 00:01:45,688 | has become a beautiful melting pot of international styles and flavor. | has become a beautiful melting pot of international styles and flavor. |
33 | 00:01:46,397 | 00:01:47,607 | -I like that. -It's all good. | -I like that. -It's all good. |
34 | 00:01:47,690 | 00:01:52,153 | The greatest barbecuers are familiar with techniques from all over the world. | The greatest barbecuers are familiar with techniques from all over the world. |
35 | 00:01:52,237 | 00:01:56,241 | Kevin and I designed this challenge to test exactly that. | Kevin and I designed this challenge to test exactly that. |
36 | 00:01:56,324 | 00:01:58,034 | We've picked three countries | We've picked three countries |
37 | 00:01:58,118 | 00:02:01,496 | where barbecue has been baked into their culture and cuisine. | where barbecue has been baked into their culture and cuisine. |
38 | 00:02:01,579 | 00:02:03,164 | There's Argentina. | There's Argentina. |
39 | 00:02:03,248 | 00:02:05,291 | -Beef has been a staple | -Beef has been a staple |
40 | 00:02:05,375 | 00:02:08,503 | in Argentine dishes dating back to the mid-1800s, | in Argentine dishes dating back to the mid-1800s, |
41 | 00:02:08,586 | 00:02:11,339 | when gauchos roasted beef on an asador. | when gauchos roasted beef on an asador. |
42 | 00:02:11,422 | 00:02:15,426 | A technique that you'll be using today with the infamous asado cross. | A technique that you'll be using today with the infamous asado cross. |
43 | 00:02:15,510 | 00:02:17,428 | You'll also be using quebracho charcoal, | You'll also be using quebracho charcoal, |
44 | 00:02:17,512 | 00:02:20,765 | manufactured from South American quebracho trees, | manufactured from South American quebracho trees, |
45 | 00:02:20,849 | 00:02:23,643 | the gaucho grill and the flat plancha, | the gaucho grill and the flat plancha, |
46 | 00:02:23,726 | 00:02:26,813 | similar to a cast-iron griddle over an open fire. | similar to a cast-iron griddle over an open fire. |
47 | 00:02:27,313 | 00:02:28,148 | Okay. | Okay. |
48 | 00:02:28,231 | 00:02:30,775 | -So then there's Morocco. | -So then there's Morocco. |
49 | 00:02:30,859 | 00:02:33,194 | Cardamom, turmeric and za'atar | Cardamom, turmeric and za'atar |
50 | 00:02:33,278 | 00:02:36,072 | are often used to spice up common Moroccan ingredients, | are often used to spice up common Moroccan ingredients, |
51 | 00:02:36,156 | 00:02:39,325 | like chickpeas, couscous, chicken and lamb. | like chickpeas, couscous, chicken and lamb. |
52 | 00:02:39,742 | 00:02:43,037 | You'll be usin' a street kabob grill with olive wood, | You'll be usin' a street kabob grill with olive wood, |
53 | 00:02:43,538 | 00:02:48,751 | an ancient tagine and majmar, kabob skewers and grill baskets. | an ancient tagine and majmar, kabob skewers and grill baskets. |
54 | 00:02:48,835 | 00:02:51,045 | I don't know what some of that stuff is. | I don't know what some of that stuff is. |
55 | 00:02:51,129 | 00:02:53,673 | -Lastly, there's Japan. | -Lastly, there's Japan. |
56 | 00:02:53,756 | 00:02:55,967 | Japanese barbecue, or yakitori, | Japanese barbecue, or yakitori, |
57 | 00:02:56,050 | 00:03:00,096 | uses a yakitori grill, which is the perfect size for cooking small kabobs | uses a yakitori grill, which is the perfect size for cooking small kabobs |
58 | 00:03:00,180 | 00:03:03,099 | without burning the exposed part of the bamboo skewers. | without burning the exposed part of the bamboo skewers. |
59 | 00:03:03,683 | 00:03:08,021 | Today, in addition to the yakitori grill with binchōtan charcoal, | Today, in addition to the yakitori grill with binchōtan charcoal, |
60 | 00:03:08,104 | 00:03:13,234 | you'll also be using a donabe, a clay pot used for steaming and smoking, | you'll also be using a donabe, a clay pot used for steaming and smoking, |
61 | 00:03:13,318 | 00:03:15,069 | and an ishiyaki, | and an ishiyaki, |
62 | 00:03:15,153 | 00:03:17,822 | a rock grill or hot grilling stone. | a rock grill or hot grilling stone. |
63 | 00:03:17,906 | 00:03:22,785 | Your challenge is to cook an innovative and international barbecue spread. | Your challenge is to cook an innovative and international barbecue spread. |
64 | 00:03:22,869 | 00:03:25,955 | It has to feature two proteins and two sides, | It has to feature two proteins and two sides, |
65 | 00:03:26,039 | 00:03:29,876 | with the equipment, wood and ingredients you've been assigned. | with the equipment, wood and ingredients you've been assigned. |
66 | 00:03:31,252 | 00:03:36,049 | Can you prove your mastery of all techniques | Can you prove your mastery of all techniques |
67 | 00:03:36,132 | 00:03:37,508 | to make it to the finale? | to make it to the finale? |
68 | 00:03:38,092 | 00:03:43,097 | And there are a lot of barbecue techniques involved in this challenge. | And there are a lot of barbecue techniques involved in this challenge. |
69 | 00:03:43,181 | 00:03:46,309 | Now, we've assigned these barbecue cultures to you at random. | Now, we've assigned these barbecue cultures to you at random. |
70 | 00:03:46,935 | 00:03:49,395 | Rasheed, you have Argentina. | Rasheed, you have Argentina. |
71 | 00:03:49,479 | 00:03:51,773 | I go to Argentina about two to three times a year. | I go to Argentina about two to three times a year. |
72 | 00:03:51,856 | 00:03:52,857 | -You do not! -Oh! | -You do not! -Oh! |
73 | 00:03:52,941 | 00:03:54,901 | - I do. - Rasheed says, | - I do. - Rasheed says, |
74 | 00:03:54,984 | 00:03:58,029 | "Oh, I go to Argentina, two, three times a year." | "Oh, I go to Argentina, two, three times a year." |
75 | 00:03:58,112 | 00:04:01,115 | We're lookin' at him like, "Yeah, sure you do. Okay." | We're lookin' at him like, "Yeah, sure you do. Okay." |
76 | 00:04:01,241 | 00:04:03,326 | Mmm… That's kind of a funny smirk. | Mmm… That's kind of a funny smirk. |
77 | 00:04:03,409 | 00:04:04,994 | -Have you been to Argentina? - No. | -Have you been to Argentina? - No. |
78 | 00:04:05,078 | 00:04:07,664 | I've been to Chicago. Doesn't mean I know how to make a deep dish. | I've been to Chicago. Doesn't mean I know how to make a deep dish. |
79 | 00:04:07,747 | 00:04:09,582 | - Great point. - That is true. | - Great point. - That is true. |
80 | 00:04:09,666 | 00:04:10,708 | -Okay. - Right? | -Okay. - Right? |
81 | 00:04:11,251 | 00:04:14,796 | I'd be lying if I said I wasn't excited about getting Argentina. | I'd be lying if I said I wasn't excited about getting Argentina. |
82 | 00:04:14,879 | 00:04:17,006 | It's an amazing country, amazing culture. | It's an amazing country, amazing culture. |
83 | 00:04:17,090 | 00:04:20,802 | Their style is multiple meats cooked different ways, | Their style is multiple meats cooked different ways, |
84 | 00:04:20,885 | 00:04:22,679 | balancing on the flavors of the meat itself | balancing on the flavors of the meat itself |
85 | 00:04:22,762 | 00:04:25,265 | and makin' slight fresh condiments to go with it. | and makin' slight fresh condiments to go with it. |
86 | 00:04:25,723 | 00:04:28,101 | Tina, you've got Morocco. | Tina, you've got Morocco. |
87 | 00:04:28,559 | 00:04:30,186 | -Yay. I haven't been there. - I-- | -Yay. I haven't been there. - I-- |
88 | 00:04:30,270 | 00:04:31,229 | Have you been there? | Have you been there? |
89 | 00:04:31,312 | 00:04:33,314 | - No. -You've not been to Morocco? | - No. -You've not been to Morocco? |
90 | 00:04:33,398 | 00:04:34,774 | -I thought for sure. | -I thought for sure. |
91 | 00:04:34,857 | 00:04:38,569 | No. I went to a restaurant once years ago, and it wasn't my thing. | No. I went to a restaurant once years ago, and it wasn't my thing. |
92 | 00:04:38,653 | 00:04:41,990 | I didn't really like the food. It was almost like they mixed sweet… | I didn't really like the food. It was almost like they mixed sweet… |
93 | 00:04:42,073 | 00:04:45,535 | But it was supposed to be an entrée. And then you have to eat with your hands. | But it was supposed to be an entrée. And then you have to eat with your hands. |
94 | 00:04:45,618 | 00:04:46,995 | I don't like that. | I don't like that. |
95 | 00:04:47,078 | 00:04:50,832 | Sylvie. That means you have Japan. | Sylvie. That means you have Japan. |
96 | 00:04:50,915 | 00:04:53,501 | I admit I go to a lot of Japanese restaurants. | I admit I go to a lot of Japanese restaurants. |
97 | 00:04:53,584 | 00:04:55,044 | I eat a lot of Japanese food. | I eat a lot of Japanese food. |
98 | 00:04:55,128 | 00:04:56,087 | I'm actually relieved, | I'm actually relieved, |
99 | 00:04:56,170 | 00:04:59,507 | because it looked more familiar to me than some of the other vessels. | because it looked more familiar to me than some of the other vessels. |
100 | 00:04:59,590 | 00:05:01,342 | So, okay, I'm feeling good. | So, okay, I'm feeling good. |
101 | 00:05:01,426 | 00:05:05,471 | International barbecue is just as soulful as American barbecue, | International barbecue is just as soulful as American barbecue, |
102 | 00:05:05,555 | 00:05:09,267 | so I expect you to tap into the roots of these cultures today. | so I expect you to tap into the roots of these cultures today. |
103 | 00:05:09,350 | 00:05:13,688 | You have the ingredients and spices from each of these country's cuisines. | You have the ingredients and spices from each of these country's cuisines. |
104 | 00:05:13,771 | 00:05:16,316 | Taste them and relate them to what you know. | Taste them and relate them to what you know. |
105 | 00:05:16,399 | 00:05:20,278 | To move on to the finale, I expect to see somethin' groundbreaking. | To move on to the finale, I expect to see somethin' groundbreaking. |
106 | 00:05:22,155 | 00:05:24,615 | -Okay. -You have six and a half hours. | -Okay. -You have six and a half hours. |
107 | 00:05:24,699 | 00:05:26,701 | - Okay. | - Okay. |
108 | 00:05:26,784 | 00:05:28,286 | - Pronto! - Pronto! | - Pronto! - Pronto! |
109 | 00:05:28,369 | 00:05:29,454 | All right. | All right. |
110 | 00:05:29,537 | 00:05:32,707 | What was that? I thought you were gonna learn Japanese. That's Italian. | What was that? I thought you were gonna learn Japanese. That's Italian. |
111 | 00:05:32,790 | 00:05:34,250 | All right, get smokin'. | All right, get smokin'. |
112 | 00:05:37,337 | 00:05:38,838 | So now we down to the final three. | So now we down to the final three. |
113 | 00:05:39,464 | 00:05:43,509 | We decided to take this trio of cookers around the world. | We decided to take this trio of cookers around the world. |
114 | 00:05:43,593 | 00:05:45,345 | This is not gonna be easy for 'em. | This is not gonna be easy for 'em. |
115 | 00:05:52,101 | 00:05:53,144 | Uh… | Uh… |
116 | 00:05:54,854 | 00:05:55,938 | Nutmeg. | Nutmeg. |
117 | 00:05:56,647 | 00:06:02,820 | The menu for today, I've gotta make a dish that represents the flavors of Argentina. | The menu for today, I've gotta make a dish that represents the flavors of Argentina. |
118 | 00:06:02,904 | 00:06:05,615 | They've given me annatto seeds, I've got some cayenne. | They've given me annatto seeds, I've got some cayenne. |
119 | 00:06:05,698 | 00:06:08,034 | I've really gotta start thinkin' about what I can make… | I've really gotta start thinkin' about what I can make… |
120 | 00:06:08,534 | 00:06:11,204 | and the short amount of time that I have to make it in. | and the short amount of time that I have to make it in. |
121 | 00:06:12,914 | 00:06:14,624 | Oh. Oh. | Oh. Oh. |
122 | 00:06:15,792 | 00:06:18,544 | There's many options in the meat locker. | There's many options in the meat locker. |
123 | 00:06:18,628 | 00:06:22,340 | There's goat, there's all types of stuff, but I see the lamb, the whole lamb, | There's goat, there's all types of stuff, but I see the lamb, the whole lamb, |
124 | 00:06:22,423 | 00:06:23,508 | and why not? | and why not? |
125 | 00:06:24,425 | 00:06:26,135 | I'm goin' up against two amazing cooks, | I'm goin' up against two amazing cooks, |
126 | 00:06:26,219 | 00:06:28,262 | so I've got to pull out every trick I know. | so I've got to pull out every trick I know. |
127 | 00:06:28,346 | 00:06:30,973 | I gotta make an impression. I gotta stick out. | I gotta make an impression. I gotta stick out. |
128 | 00:06:31,057 | 00:06:33,601 | I can't just stick to something simple. | I can't just stick to something simple. |
129 | 00:06:33,684 | 00:06:36,396 | I've gotta really show the judges what I can do. | I've gotta really show the judges what I can do. |
130 | 00:06:36,479 | 00:06:38,773 | Hey, Rasheed. What you got goin' on here? | Hey, Rasheed. What you got goin' on here? |
131 | 00:06:38,856 | 00:06:39,690 | It's lamb. | It's lamb. |
132 | 00:06:39,774 | 00:06:41,317 | A nice, good-sized lamb. | A nice, good-sized lamb. |
133 | 00:06:41,401 | 00:06:42,527 | What's your plan? | What's your plan? |
134 | 00:06:43,778 | 00:06:47,073 | Uh… The current plan is to brine it. | Uh… The current plan is to brine it. |
135 | 00:06:47,156 | 00:06:49,075 | -Salt brine? -Uh… A salt brine. | -Salt brine? -Uh… A salt brine. |
136 | 00:06:49,158 | 00:06:50,284 | That's scary. | That's scary. |
137 | 00:06:51,828 | 00:06:54,163 | -What does salt do? -It dries things out. | -What does salt do? -It dries things out. |
138 | 00:06:55,039 | 00:06:56,707 | How long are you gonna keep it in the brine? | How long are you gonna keep it in the brine? |
139 | 00:06:56,791 | 00:06:59,710 | I'm tryin' to keep it in the brine for at least an hour. | I'm tryin' to keep it in the brine for at least an hour. |
140 | 00:06:59,794 | 00:07:00,837 | -Don't let it dry out. -Uh-- | -Don't let it dry out. -Uh-- |
141 | 00:07:00,920 | 00:07:03,297 | My goal today is keep everything moist. | My goal today is keep everything moist. |
142 | 00:07:03,881 | 00:07:05,341 | -Good answer. -Good luck, bro. | -Good answer. -Good luck, bro. |
143 | 00:07:05,425 | 00:07:07,176 | Thank you. Thank you, judges, thank you. | Thank you. Thank you, judges, thank you. |
144 | 00:07:08,553 | 00:07:09,887 | Looks like it's ground… | Looks like it's ground… |
145 | 00:07:11,889 | 00:07:12,723 | seaweed. | seaweed. |
146 | 00:07:12,807 | 00:07:15,810 | I'm traveling to Japan today. A country I have never been to. | I'm traveling to Japan today. A country I have never been to. |
147 | 00:07:15,893 | 00:07:19,856 | My only experience with Japanese food is in a Japanese restaurant, | My only experience with Japanese food is in a Japanese restaurant, |
148 | 00:07:19,939 | 00:07:22,775 | and usually that's sushi and sashimi and… | and usually that's sushi and sashimi and… |
149 | 00:07:23,317 | 00:07:26,237 | teriyaki-type products and foods, so… | teriyaki-type products and foods, so… |
150 | 00:07:26,320 | 00:07:28,489 | …this is gonna be tough. | …this is gonna be tough. |
151 | 00:07:28,573 | 00:07:33,369 | I've got some shishito peppers, which I'm going to… | I've got some shishito peppers, which I'm going to… |
152 | 00:07:33,453 | 00:07:34,454 | I think I'm gonna… | I think I'm gonna… |
153 | 00:07:34,537 | 00:07:36,581 | You know what I can do with these? I can blister them. | You know what I can do with these? I can blister them. |
154 | 00:07:36,664 | 00:07:38,082 | This is my ticket to the finale | This is my ticket to the finale |
155 | 00:07:38,166 | 00:07:41,002 | and I've gotta prove that I'm worthy of bein' there. | and I've gotta prove that I'm worthy of bein' there. |
156 | 00:07:41,085 | 00:07:45,214 | In order to do that, I just can't cook two proteins and two sides. | In order to do that, I just can't cook two proteins and two sides. |
157 | 00:07:45,298 | 00:07:48,050 | That's just too simple. So I'm goin' for it. | That's just too simple. So I'm goin' for it. |
158 | 00:07:48,134 | 00:07:50,720 | I'm trying to think about the meat locker and what's in there. | I'm trying to think about the meat locker and what's in there. |
159 | 00:07:51,304 | 00:07:53,347 | And I thought, "Okay, they've got pork belly in there. | And I thought, "Okay, they've got pork belly in there. |
160 | 00:07:53,431 | 00:07:56,309 | They've got steaks. They've got chicken. They've got lamb. | They've got steaks. They've got chicken. They've got lamb. |
161 | 00:07:56,392 | 00:07:58,603 | Shucks, I could do lamb lollipops." | Shucks, I could do lamb lollipops." |
162 | 00:07:58,686 | 00:08:00,855 | Ms. Sylvie, how are you? | Ms. Sylvie, how are you? |
163 | 00:08:00,938 | 00:08:02,440 | -I'm doing quite well. - Good. | -I'm doing quite well. - Good. |
164 | 00:08:02,523 | 00:08:04,066 | - How you doin', Ms. Sylvie? -Yes. | - How you doin', Ms. Sylvie? -Yes. |
165 | 00:08:04,150 | 00:08:07,445 | I know how you're just meticulous on everything that you do. | I know how you're just meticulous on everything that you do. |
166 | 00:08:07,612 | 00:08:10,490 | How many different portions are we gonna be served tonight? | How many different portions are we gonna be served tonight? |
167 | 00:08:10,990 | 00:08:13,075 | I'm not sure. | I'm not sure. |
168 | 00:08:13,159 | 00:08:15,620 | I think I have enough proteins and enough side dishes | I think I have enough proteins and enough side dishes |
169 | 00:08:15,703 | 00:08:17,830 | that, if I get those out of the way, | that, if I get those out of the way, |
170 | 00:08:17,914 | 00:08:21,334 | then I've met the requirements of the challenge. | then I've met the requirements of the challenge. |
171 | 00:08:21,834 | 00:08:24,295 | But the other things I just wanted to do as an added… | But the other things I just wanted to do as an added… |
172 | 00:08:25,129 | 00:08:28,799 | You know, I've got all this time. What are you using it for? | You know, I've got all this time. What are you using it for? |
173 | 00:08:28,883 | 00:08:32,011 | As a barbecuing competitor, I know better… | As a barbecuing competitor, I know better… |
174 | 00:08:32,803 | 00:08:34,305 | than to change up anything. | than to change up anything. |
175 | 00:08:34,889 | 00:08:36,432 | Stick to the plan. | Stick to the plan. |
176 | 00:08:39,894 | 00:08:41,979 | My country is Morocco. | My country is Morocco. |
177 | 00:08:42,605 | 00:08:47,568 | I got a few kinds of eggplant, some cool-lookin' tomatoes, | I got a few kinds of eggplant, some cool-lookin' tomatoes, |
178 | 00:08:47,652 | 00:08:48,819 | fancy carrots, | fancy carrots, |
179 | 00:08:48,903 | 00:08:50,363 | harissa, which I've had. | harissa, which I've had. |
180 | 00:08:50,863 | 00:08:52,323 | I've not had raw chickpeas. | I've not had raw chickpeas. |
181 | 00:08:52,406 | 00:08:56,327 | I've only cooked dried or used canned and made hummus, because I like it. | I've only cooked dried or used canned and made hummus, because I like it. |
182 | 00:08:56,410 | 00:08:57,411 | Since those are green, | Since those are green, |
183 | 00:08:57,495 | 00:08:59,914 | I don't think that's somethin' you can use for that, so… | I don't think that's somethin' you can use for that, so… |
184 | 00:09:01,749 | 00:09:02,583 | I still gotta… | I still gotta… |
185 | 00:09:03,084 | 00:09:06,170 | taste a couple of things, 'cause I don't-- I don't really know. | taste a couple of things, 'cause I don't-- I don't really know. |
186 | 00:09:06,254 | 00:09:10,716 | I'm gonna make my whole menu geared around spices. | I'm gonna make my whole menu geared around spices. |
187 | 00:09:11,300 | 00:09:12,843 | Some kind of house cleaner. | Some kind of house cleaner. |
188 | 00:09:12,927 | 00:09:15,263 | You know, like, really aromatic, | You know, like, really aromatic, |
189 | 00:09:15,346 | 00:09:17,640 | 'cause if it smells good, it's gonna taste good. | 'cause if it smells good, it's gonna taste good. |
190 | 00:09:17,723 | 00:09:21,894 | -We're gonna have Moroccan grilled kabobs, | -We're gonna have Moroccan grilled kabobs, |
191 | 00:09:21,978 | 00:09:24,730 | grilled chicken, like chicken and dumplings, | grilled chicken, like chicken and dumplings, |
192 | 00:09:24,814 | 00:09:27,191 | and a couscous side, | and a couscous side, |
193 | 00:09:27,275 | 00:09:29,860 | and also a chickpea side. | and also a chickpea side. |
194 | 00:09:29,944 | 00:09:32,363 | All of 'em are gonna have a Southern flair to it. | All of 'em are gonna have a Southern flair to it. |
195 | 00:09:32,446 | 00:09:34,198 | I am worried about being… | I am worried about being… |
196 | 00:09:34,949 | 00:09:38,995 | too Southern and them not getting the Moroccan flavors, | too Southern and them not getting the Moroccan flavors, |
197 | 00:09:39,078 | 00:09:42,456 | so I think that's why I'm trying to use as many things in the basket, | so I think that's why I'm trying to use as many things in the basket, |
198 | 00:09:42,540 | 00:09:45,042 | so I don't miss Morocco. | so I don't miss Morocco. |
199 | 00:09:45,126 | 00:09:48,796 | If I… win this, I'm goin' to the finale. | If I… win this, I'm goin' to the finale. |
200 | 00:09:49,422 | 00:09:52,216 | And I'm not gonna be here cookin' all this crazy stuff | And I'm not gonna be here cookin' all this crazy stuff |
201 | 00:09:52,300 | 00:09:53,467 | just to go home. | just to go home. |
202 | 00:09:54,844 | 00:09:56,554 | - Ms. Tina. - Hey, y'all. | - Ms. Tina. - Hey, y'all. |
203 | 00:09:56,637 | 00:10:00,308 | - What we got goin' on here? -Well, I'm makin' up a, uh… | - What we got goin' on here? -Well, I'm makin' up a, uh… |
204 | 00:10:01,058 | 00:10:04,103 | Moroccan-- what I think is a Moroccan-style rub. | Moroccan-- what I think is a Moroccan-style rub. |
205 | 00:10:04,186 | 00:10:07,898 | I got paprika, cumin, a little cayenne. | I got paprika, cumin, a little cayenne. |
206 | 00:10:07,982 | 00:10:10,026 | I'm gonna put that on the-- the chicken. | I'm gonna put that on the-- the chicken. |
207 | 00:10:10,526 | 00:10:14,113 | And then I'm gonna grind this up and make some kabobs. | And then I'm gonna grind this up and make some kabobs. |
208 | 00:10:14,196 | 00:10:16,866 | You cookin' those on the street grill? The kabobs on the street grill? | You cookin' those on the street grill? The kabobs on the street grill? |
209 | 00:10:16,949 | 00:10:19,493 | -Yes, sir. -What are you gonna cook on the tagine? | -Yes, sir. -What are you gonna cook on the tagine? |
210 | 00:10:20,453 | 00:10:23,164 | I'm gonna attempt to do dumplings. | I'm gonna attempt to do dumplings. |
211 | 00:10:23,247 | 00:10:26,083 | Just with, like, the turmeric in it so they're pretty and yellow. | Just with, like, the turmeric in it so they're pretty and yellow. |
212 | 00:10:26,167 | 00:10:27,627 | That's the goal right now. | That's the goal right now. |
213 | 00:10:27,710 | 00:10:29,670 | Maybe I need not to worry, right? | Maybe I need not to worry, right? |
214 | 00:10:29,754 | 00:10:34,634 | I think Tina is probably the most unfamiliar with her country's cuisine. | I think Tina is probably the most unfamiliar with her country's cuisine. |
215 | 00:10:34,717 | 00:10:40,556 | I think, uh, Moroccan food is probably, uh, not found in Georgia. | I think, uh, Moroccan food is probably, uh, not found in Georgia. |
216 | 00:10:42,725 | 00:10:45,895 | You guys have five hours left in your cook. | You guys have five hours left in your cook. |
217 | 00:10:45,978 | 00:10:47,188 | Just makin' a brine. | Just makin' a brine. |
218 | 00:10:47,271 | 00:10:50,608 | It's just salt, oregano, cayenne pepper, nutmeg. | It's just salt, oregano, cayenne pepper, nutmeg. |
219 | 00:10:50,691 | 00:10:53,653 | How many times am I gonna get to cook a whole lamb | How many times am I gonna get to cook a whole lamb |
220 | 00:10:53,736 | 00:10:56,364 | over open flames on an asado cross? | over open flames on an asado cross? |
221 | 00:10:56,447 | 00:10:57,907 | Why not swing for the fences? | Why not swing for the fences? |
222 | 00:10:57,990 | 00:11:00,451 | I've got the lamb in the brine. Now I'm gonna… | I've got the lamb in the brine. Now I'm gonna… |
223 | 00:11:01,243 | 00:11:04,372 | split the chicken and get it ready for its brine as well. | split the chicken and get it ready for its brine as well. |
224 | 00:11:04,914 | 00:11:08,292 | So, today, I'm presenting to the judges a whole lamb, rosemary chicken, | So, today, I'm presenting to the judges a whole lamb, rosemary chicken, |
225 | 00:11:08,376 | 00:11:11,629 | and I've got an idea about some griddle cakes, provoleta. | and I've got an idea about some griddle cakes, provoleta. |
226 | 00:11:11,712 | 00:11:13,381 | I'm also thinkin' about makin' some picanha, | I'm also thinkin' about makin' some picanha, |
227 | 00:11:13,464 | 00:11:16,092 | which is the sirloin with the heavy fat ring on the outside. | which is the sirloin with the heavy fat ring on the outside. |
228 | 00:11:16,175 | 00:11:18,135 | It's a whole lot. It's a big menu. | It's a whole lot. It's a big menu. |
229 | 00:11:18,219 | 00:11:19,637 | I know the judges are thinking | I know the judges are thinking |
230 | 00:11:19,720 | 00:11:21,931 | it could go off really well or be a catastrophe. | it could go off really well or be a catastrophe. |
231 | 00:11:22,014 | 00:11:23,391 | It's the final three. | It's the final three. |
232 | 00:11:23,474 | 00:11:26,143 | I've gotta really show the judges what I can do. | I've gotta really show the judges what I can do. |
233 | 00:11:28,729 | 00:11:31,607 | I'm gonna make a yakitori marinade, | I'm gonna make a yakitori marinade, |
234 | 00:11:32,191 | 00:11:39,031 | and this is just Asian flavors that are gonna go into, uh, marinating my chicken. | and this is just Asian flavors that are gonna go into, uh, marinating my chicken. |
235 | 00:11:39,115 | 00:11:44,036 | For my menu, I plan to do yakitori chicken, lamb lollipops. | For my menu, I plan to do yakitori chicken, lamb lollipops. |
236 | 00:11:44,120 | 00:11:45,621 | I've got my pork belly. | I've got my pork belly. |
237 | 00:11:45,705 | 00:11:48,999 | For my sides, I'm gonna do some blistered shishito peppers. | For my sides, I'm gonna do some blistered shishito peppers. |
238 | 00:11:49,083 | 00:11:51,711 | I'm gonna do some spring rolls, bok choy, | I'm gonna do some spring rolls, bok choy, |
239 | 00:11:51,794 | 00:11:54,380 | and I may even put the bok choy in the donabe, | and I may even put the bok choy in the donabe, |
240 | 00:11:54,463 | 00:11:57,758 | because it'll just be easy to just get a little bit of smoke on it | because it'll just be easy to just get a little bit of smoke on it |
241 | 00:11:57,842 | 00:12:00,261 | and get a little bit of wilting on it, and that's it. | and get a little bit of wilting on it, and that's it. |
242 | 00:12:00,803 | 00:12:03,806 | This is my barbecue rub, and this is to incorporate… | This is my barbecue rub, and this is to incorporate… |
243 | 00:12:04,306 | 00:12:07,143 | some, uh, fusion flavors to this pork belly | some, uh, fusion flavors to this pork belly |
244 | 00:12:07,226 | 00:12:10,771 | that I'm eventually going to put on the yakitori grill. | that I'm eventually going to put on the yakitori grill. |
245 | 00:12:10,855 | 00:12:15,109 | It contains paprika, salt, pepper, chili powder. | It contains paprika, salt, pepper, chili powder. |
246 | 00:12:15,192 | 00:12:19,739 | Even though barbecue rub isn't typically thought of as being in a Japanese meal, | Even though barbecue rub isn't typically thought of as being in a Japanese meal, |
247 | 00:12:19,822 | 00:12:21,490 | a Japan-related meal… | a Japan-related meal… |
248 | 00:12:22,074 | 00:12:25,703 | I'm trying to bring it back home and make it my own. | I'm trying to bring it back home and make it my own. |
249 | 00:12:25,786 | 00:12:28,330 | And to make it my own, I have to use my own… | And to make it my own, I have to use my own… |
250 | 00:12:28,414 | 00:12:30,708 | rub to flavor it with. | rub to flavor it with. |
251 | 00:12:30,791 | 00:12:33,711 | My initial start in barbecue started with a blog | My initial start in barbecue started with a blog |
252 | 00:12:33,794 | 00:12:36,380 | that I called Soul Fusion Kitchen. | that I called Soul Fusion Kitchen. |
253 | 00:12:36,464 | 00:12:40,676 | I am the master of fusing international dishes | I am the master of fusing international dishes |
254 | 00:12:40,760 | 00:12:44,597 | with dishes that are soul food oriented. | with dishes that are soul food oriented. |
255 | 00:12:44,680 | 00:12:51,479 | This is what I do. So I'm gonna make this a… international Soul Fusion Kitchen… | This is what I do. So I'm gonna make this a… international Soul Fusion Kitchen… |
256 | 00:12:51,562 | 00:12:53,189 | Japanese meal. | Japanese meal. |
257 | 00:12:57,985 | 00:13:01,572 | Ground meat, which is not traditionally the way I do kabobs, | Ground meat, which is not traditionally the way I do kabobs, |
258 | 00:13:01,655 | 00:13:06,202 | so I have to be very cautious about the meat fitting on these skewers. | so I have to be very cautious about the meat fitting on these skewers. |
259 | 00:13:06,285 | 00:13:10,122 | I wanna do beef, pork, and I'm gonna use some lamb fat, | I wanna do beef, pork, and I'm gonna use some lamb fat, |
260 | 00:13:10,206 | 00:13:14,084 | because when you make ground meat, you have to put some fat in it. | because when you make ground meat, you have to put some fat in it. |
261 | 00:13:14,168 | 00:13:17,004 | I know in Africa, North Africa, they eat a lot of lamb, | I know in Africa, North Africa, they eat a lot of lamb, |
262 | 00:13:17,087 | 00:13:20,382 | so I'm thinkin', "Well, if I just put some lamb fat in there, | so I'm thinkin', "Well, if I just put some lamb fat in there, |
263 | 00:13:20,466 | 00:13:21,675 | I'll kinda be… | I'll kinda be… |
264 | 00:13:22,635 | 00:13:23,636 | traditional." | traditional." |
265 | 00:13:23,719 | 00:13:27,348 | You know, they just don't put veggies like-- like we do here. | You know, they just don't put veggies like-- like we do here. |
266 | 00:13:27,431 | 00:13:29,308 | I just hope it holds together. | I just hope it holds together. |
267 | 00:13:29,391 | 00:13:30,810 | Oh. See, look at that. | Oh. See, look at that. |
268 | 00:13:31,644 | 00:13:33,938 | See how it can fall apart really easy. | See how it can fall apart really easy. |
269 | 00:13:34,438 | 00:13:35,606 | I mean, look. | I mean, look. |
270 | 00:13:35,689 | 00:13:38,692 | Maybe if they're smaller. Maybe it's too fat. | Maybe if they're smaller. Maybe it's too fat. |
271 | 00:13:39,318 | 00:13:40,402 | Make 'em skinnier. | Make 'em skinnier. |
272 | 00:13:41,111 | 00:13:43,948 | All right, smokers, you got four hours. | All right, smokers, you got four hours. |
273 | 00:13:44,031 | 00:13:47,243 | So today, I'll be using the asado, uh, iron cross. | So today, I'll be using the asado, uh, iron cross. |
274 | 00:13:47,326 | 00:13:50,746 | I've never used an asado cross. It's really cool. It's great, | I've never used an asado cross. It's really cool. It's great, |
275 | 00:13:50,830 | 00:13:52,790 | but it's heavy, it's all metal. | but it's heavy, it's all metal. |
276 | 00:13:52,873 | 00:13:55,292 | It's meant to be used over an open fire, | It's meant to be used over an open fire, |
277 | 00:13:55,376 | 00:14:00,881 | and I was actually given a different coal from Argentina that I'm not used to using. | and I was actually given a different coal from Argentina that I'm not used to using. |
278 | 00:14:00,965 | 00:14:04,885 | So I'm really gonna have to focus on keeping the heat where I need it to be | So I'm really gonna have to focus on keeping the heat where I need it to be |
279 | 00:14:04,969 | 00:14:06,262 | and hope it turns out well. | and hope it turns out well. |
280 | 00:14:09,765 | 00:14:12,351 | It's time for me to get that lamb on the cross. | It's time for me to get that lamb on the cross. |
281 | 00:14:12,434 | 00:14:15,521 | Aside from my love of barbecue, this opportunity means a lot. | Aside from my love of barbecue, this opportunity means a lot. |
282 | 00:14:15,604 | 00:14:19,233 | Growing up, I never saw anyone that looked like me. | Growing up, I never saw anyone that looked like me. |
283 | 00:14:19,316 | 00:14:21,235 | All the cooking shows I watched, | All the cooking shows I watched, |
284 | 00:14:21,318 | 00:14:23,946 | there was never anyone that resembled anything like me. | there was never anyone that resembled anything like me. |
285 | 00:14:24,029 | 00:14:26,866 | So being here, I want to be that representation. | So being here, I want to be that representation. |
286 | 00:14:26,949 | 00:14:30,160 | I want to be a little bit of inspiration to someone out there. | I want to be a little bit of inspiration to someone out there. |
287 | 00:14:31,620 | 00:14:34,832 | So the biggest challenge is to not dry out my meat. | So the biggest challenge is to not dry out my meat. |
288 | 00:14:34,915 | 00:14:36,667 | I wanna make sure that that flame stays. | I wanna make sure that that flame stays. |
289 | 00:14:36,750 | 00:14:38,878 | That the ground underneath it stays nice and hot, | That the ground underneath it stays nice and hot, |
290 | 00:14:38,961 | 00:14:40,796 | so I can get it cooked in time. | so I can get it cooked in time. |
291 | 00:14:41,297 | 00:14:42,631 | But without drying it out | But without drying it out |
292 | 00:14:43,299 | 00:14:44,300 | and without burning it. | and without burning it. |
293 | 00:14:44,800 | 00:14:47,261 | I fashioned together my own herb brush | I fashioned together my own herb brush |
294 | 00:14:47,344 | 00:14:49,555 | to make a little brine and, uh, oil coating | to make a little brine and, uh, oil coating |
295 | 00:14:49,638 | 00:14:52,683 | to baste the meat and keep it moist throughout the cook. | to baste the meat and keep it moist throughout the cook. |
296 | 00:14:52,766 | 00:14:56,145 | Outside of turkey, this is my first time cooking a whole animal. | Outside of turkey, this is my first time cooking a whole animal. |
297 | 00:14:56,228 | 00:14:59,607 | The whole lamb doesn't cook at the exact same time. | The whole lamb doesn't cook at the exact same time. |
298 | 00:14:59,690 | 00:15:02,484 | There's gonna be parts that can easily cook faster. | There's gonna be parts that can easily cook faster. |
299 | 00:15:02,568 | 00:15:06,572 | So I've gotta make sure that I may have cooler temperatures on the belly | So I've gotta make sure that I may have cooler temperatures on the belly |
300 | 00:15:06,655 | 00:15:08,782 | and warmer spots on-- on the hindquarters. | and warmer spots on-- on the hindquarters. |
301 | 00:15:08,866 | 00:15:10,951 | It's-- There's a lot that can go wrong here. | It's-- There's a lot that can go wrong here. |
302 | 00:15:11,035 | 00:15:12,953 | It's challenging. It's challenging as all hell. | It's challenging. It's challenging as all hell. |
303 | 00:15:13,537 | 00:15:17,041 | The most challenging cook that we've had thus far, but… | The most challenging cook that we've had thus far, but… |
304 | 00:15:18,250 | 00:15:19,293 | I'm lookin' forward to it. | I'm lookin' forward to it. |
305 | 00:15:19,376 | 00:15:22,046 | I mean, once again, Rasheed took on a whole lot. | I mean, once again, Rasheed took on a whole lot. |
306 | 00:15:22,129 | 00:15:23,255 | -Like always. - Yeah. | -Like always. - Yeah. |
307 | 00:15:23,339 | 00:15:25,966 | You know, he's doin' a whole lamb carcass over there. | You know, he's doin' a whole lamb carcass over there. |
308 | 00:15:26,050 | 00:15:28,093 | I just hope he's not overthinkin' it, you know. | I just hope he's not overthinkin' it, you know. |
309 | 00:15:28,177 | 00:15:32,640 | My concern is I don't think Rasheed washed his brine off of his lamb. | My concern is I don't think Rasheed washed his brine off of his lamb. |
310 | 00:15:32,723 | 00:15:34,850 | If you don't wash your brine off, | If you don't wash your brine off, |
311 | 00:15:34,934 | 00:15:39,730 | you're gonna get a salty or pickled flavor, if you will. | you're gonna get a salty or pickled flavor, if you will. |
312 | 00:15:39,813 | 00:15:42,358 | So I'm a little concerned about that. | So I'm a little concerned about that. |
313 | 00:15:44,944 | 00:15:46,403 | Boy, this is flimsy. | Boy, this is flimsy. |
314 | 00:15:47,196 | 00:15:51,033 | It's portable, because it's like a street kabob grill. | It's portable, because it's like a street kabob grill. |
315 | 00:15:51,116 | 00:15:52,326 | See, it's so light. | See, it's so light. |
316 | 00:15:52,826 | 00:15:55,120 | My dog is heavier than this grill. | My dog is heavier than this grill. |
317 | 00:15:55,746 | 00:15:58,123 | You couldn't even cook enough on this grill… | You couldn't even cook enough on this grill… |
318 | 00:15:58,832 | 00:16:00,000 | for my dog. | for my dog. |
319 | 00:16:00,834 | 00:16:05,339 | The tagine's like a clay pot. Like a Crock-Pot-y kind of thing. | The tagine's like a clay pot. Like a Crock-Pot-y kind of thing. |
320 | 00:16:05,422 | 00:16:07,466 | My mom says I'm smart. I'll figure it out. | My mom says I'm smart. I'll figure it out. |
321 | 00:16:07,549 | 00:16:08,634 | I may not know the… | I may not know the… |
322 | 00:16:09,218 | 00:16:11,845 | the book smarts of it, but I'll figure it out. | the book smarts of it, but I'll figure it out. |
323 | 00:16:11,929 | 00:16:15,683 | The tagine is not like a Crock-Pot. | The tagine is not like a Crock-Pot. |
324 | 00:16:16,183 | 00:16:19,228 | It is a large, conical vessel that sits atop a majmar, | It is a large, conical vessel that sits atop a majmar, |
325 | 00:16:19,311 | 00:16:21,689 | which is a clay pot filled with coals. | which is a clay pot filled with coals. |
326 | 00:16:21,772 | 00:16:25,067 | The tagine creates a unique, circular motion of heat inside | The tagine creates a unique, circular motion of heat inside |
327 | 00:16:25,150 | 00:16:27,987 | to slow cook vegetables and stews. | to slow cook vegetables and stews. |
328 | 00:16:28,070 | 00:16:31,156 | It is going to hold the condensation. | It is going to hold the condensation. |
329 | 00:16:31,240 | 00:16:33,617 | It's really about the charcoal | It's really about the charcoal |
330 | 00:16:33,701 | 00:16:38,497 | and making sure that you have enough liquid in the tagine | and making sure that you have enough liquid in the tagine |
331 | 00:16:38,580 | 00:16:41,834 | with all the condensation returning back to the pot. | with all the condensation returning back to the pot. |
332 | 00:16:41,917 | 00:16:44,128 | - Can you smell it? - Mm. That's different. | - Can you smell it? - Mm. That's different. |
333 | 00:16:44,211 | 00:16:46,964 | -Yeah, I know. Not bad, but I-- -Diff-- It's not bad, but it's like… | -Yeah, I know. Not bad, but I-- -Diff-- It's not bad, but it's like… |
334 | 00:16:47,047 | 00:16:48,298 | -Just different. -Yeah. | -Just different. -Yeah. |
335 | 00:16:48,382 | 00:16:50,592 | So I have to cook with olive wood. | So I have to cook with olive wood. |
336 | 00:16:50,676 | 00:16:52,886 | It kind of smells a little bit like mesquite, | It kind of smells a little bit like mesquite, |
337 | 00:16:52,970 | 00:16:54,513 | but I don't like mesquite wood. | but I don't like mesquite wood. |
338 | 00:16:55,305 | 00:16:57,182 | Oof. Mm! Okay. | Oof. Mm! Okay. |
339 | 00:16:57,266 | 00:17:00,019 | Oh! I just blew some out of my mouth. Did y'all see that? | Oh! I just blew some out of my mouth. Did y'all see that? |
340 | 00:17:01,437 | 00:17:04,815 | I got Japan for my international challenge. | I got Japan for my international challenge. |
341 | 00:17:05,441 | 00:17:07,192 | And though I'm not familiar with… | And though I'm not familiar with… |
342 | 00:17:07,818 | 00:17:11,113 | cookin' on some of the equipment that they have selected for me, | cookin' on some of the equipment that they have selected for me, |
343 | 00:17:11,196 | 00:17:12,281 | I just gotta cook. | I just gotta cook. |
344 | 00:17:12,823 | 00:17:14,158 | Let's see what we get. | Let's see what we get. |
345 | 00:17:14,241 | 00:17:18,829 | They got the special binchōtan wood that's supposed to get super hot. | They got the special binchōtan wood that's supposed to get super hot. |
346 | 00:17:18,912 | 00:17:21,582 | That's gonna go in my yakitori grill. | That's gonna go in my yakitori grill. |
347 | 00:17:21,665 | 00:17:24,793 | There is another piece of equipment called a donabe, | There is another piece of equipment called a donabe, |
348 | 00:17:25,294 | 00:17:28,297 | which is sort of like a enclosed, like, ceramic-type bowl. | which is sort of like a enclosed, like, ceramic-type bowl. |
349 | 00:17:28,380 | 00:17:31,592 | And then there is an ishiyaki, which is just a stone. | And then there is an ishiyaki, which is just a stone. |
350 | 00:17:31,675 | 00:17:33,635 | You could cook anything on it. It's like a grill. | You could cook anything on it. It's like a grill. |
351 | 00:17:33,719 | 00:17:36,472 | I've got a big pack of skewers to use. | I've got a big pack of skewers to use. |
352 | 00:17:36,555 | 00:17:37,806 | I've got pork belly. | I've got pork belly. |
353 | 00:17:37,890 | 00:17:41,602 | The chicken is gonna be put on skewers and cooked here on the yakitori. | The chicken is gonna be put on skewers and cooked here on the yakitori. |
354 | 00:17:41,685 | 00:17:43,937 | I'm ready and I'm gonna wow the judges. | I'm ready and I'm gonna wow the judges. |
355 | 00:17:44,021 | 00:17:48,358 | I'm gettin' ready to put the pork belly on the reverse-flow smoker. | I'm gettin' ready to put the pork belly on the reverse-flow smoker. |
356 | 00:17:48,442 | 00:17:51,904 | And then I'm gonna take it off, cube it up and then put it on skewers | And then I'm gonna take it off, cube it up and then put it on skewers |
357 | 00:17:51,987 | 00:17:54,448 | so that I can do it on the yakitori grill and char it. | so that I can do it on the yakitori grill and char it. |
358 | 00:17:54,531 | 00:17:57,868 | The menu Sylvie's planning is big enough to choke a horse. | The menu Sylvie's planning is big enough to choke a horse. |
359 | 00:17:57,951 | 00:18:02,873 | Everything she has to cook is typically gonna be right there at the end. | Everything she has to cook is typically gonna be right there at the end. |
360 | 00:18:02,956 | 00:18:03,791 | The timing of it… | The timing of it… |
361 | 00:18:04,875 | 00:18:07,419 | -Could be some mess. -…could be concerning. | -Could be some mess. -…could be concerning. |
362 | 00:18:07,503 | 00:18:09,671 | One wrong move today… | One wrong move today… |
363 | 00:18:10,255 | 00:18:11,757 | -can send you home. -Yeah. | -can send you home. -Yeah. |
364 | 00:18:14,384 | 00:18:15,719 | Three hours, y'all! | Three hours, y'all! |
365 | 00:18:15,803 | 00:18:18,847 | Oh, God. I have three hours left. Okay. | Oh, God. I have three hours left. Okay. |
366 | 00:18:18,931 | 00:18:20,682 | I'm gonna go work on the sides. | I'm gonna go work on the sides. |
367 | 00:18:21,225 | 00:18:23,936 | Do you think it's gonna be hard for them to pair side dishes | Do you think it's gonna be hard for them to pair side dishes |
368 | 00:18:24,019 | 00:18:26,688 | -with this international cuisine? - Absolutely. | -with this international cuisine? - Absolutely. |
369 | 00:18:26,772 | 00:18:28,565 | Some things just don't go together. | Some things just don't go together. |
370 | 00:18:28,649 | 00:18:31,777 | And so when you're melding flavors, you need to think about that. | And so when you're melding flavors, you need to think about that. |
371 | 00:18:31,860 | 00:18:35,030 | It has to be like peanut butter and jelly, like yin and yang. | It has to be like peanut butter and jelly, like yin and yang. |
372 | 00:18:35,114 | 00:18:37,074 | And when you're in-- This is the top three. | And when you're in-- This is the top three. |
373 | 00:18:37,157 | 00:18:40,160 | -All three of these guys can cook meats. -Oh, yeah. | -All three of these guys can cook meats. -Oh, yeah. |
374 | 00:18:40,244 | 00:18:42,454 | So it might come down to your side tonight. | So it might come down to your side tonight. |
375 | 00:18:43,247 | 00:18:46,458 | Since I got my chickpeas on simmer… | Since I got my chickpeas on simmer… |
376 | 00:18:46,959 | 00:18:49,753 | With the chickpeas, I'm makin' a big pot, like of... | With the chickpeas, I'm makin' a big pot, like of... |
377 | 00:18:49,837 | 00:18:53,966 | Kinda like you cook pinto beans at home, but I applied that to chickpeas. | Kinda like you cook pinto beans at home, but I applied that to chickpeas. |
378 | 00:18:54,049 | 00:18:58,345 | I added a few seasonings, a bit of ham hock in it, to make it Moroccan. | I added a few seasonings, a bit of ham hock in it, to make it Moroccan. |
379 | 00:18:58,846 | 00:19:03,058 | I'm gonna make a couscous, and then I decided to make another side. | I'm gonna make a couscous, and then I decided to make another side. |
380 | 00:19:03,142 | 00:19:06,186 | I've got bacon fat and I've got cardamom seeds in it. | I've got bacon fat and I've got cardamom seeds in it. |
381 | 00:19:06,270 | 00:19:10,149 | And then preserved lemon, which I don't like. Uh… | And then preserved lemon, which I don't like. Uh… |
382 | 00:19:10,816 | 00:19:12,860 | But I think it's more aromatic. | But I think it's more aromatic. |
383 | 00:19:12,943 | 00:19:16,572 | I'm makin' really cool carrots, of course with some bacon fat, | I'm makin' really cool carrots, of course with some bacon fat, |
384 | 00:19:16,655 | 00:19:18,657 | which I know is probably not Moroccan. | which I know is probably not Moroccan. |
385 | 00:19:19,158 | 00:19:21,410 | And then steam the carrots in there. | And then steam the carrots in there. |
386 | 00:19:22,035 | 00:19:25,289 | I'm making spring rolls with barbecue shrimp. | I'm making spring rolls with barbecue shrimp. |
387 | 00:19:25,372 | 00:19:26,832 | I cooked that on the smoker | I cooked that on the smoker |
388 | 00:19:26,915 | 00:19:30,252 | and so that develops the fusion aspect of this dish. | and so that develops the fusion aspect of this dish. |
389 | 00:19:30,794 | 00:19:33,547 | Makin' it California with a little bit of avocado. | Makin' it California with a little bit of avocado. |
390 | 00:19:33,630 | 00:19:37,009 | I've never made spring rolls before, but... real simple. | I've never made spring rolls before, but... real simple. |
391 | 00:19:37,092 | 00:19:40,095 | Rehydrate the wrappers, take some vegetables, roll it up. | Rehydrate the wrappers, take some vegetables, roll it up. |
392 | 00:19:40,721 | 00:19:43,223 | Make a sauce with it. Voilà, present it. | Make a sauce with it. Voilà, present it. |
393 | 00:19:47,227 | 00:19:49,021 | Gonna make that provoleta. | Gonna make that provoleta. |
394 | 00:19:49,104 | 00:19:52,107 | One of my favorite dishes is a appetizer. | One of my favorite dishes is a appetizer. |
395 | 00:19:52,191 | 00:19:53,859 | In Argentina, it's called a provoleta. | In Argentina, it's called a provoleta. |
396 | 00:19:53,942 | 00:19:56,278 | It's not really provolone, it's an off-cut of it. | It's not really provolone, it's an off-cut of it. |
397 | 00:19:56,361 | 00:19:58,864 | It's really rich, really sharp, really flavorful. | It's really rich, really sharp, really flavorful. |
398 | 00:19:58,947 | 00:20:01,241 | I have a cast-iron skillet. | I have a cast-iron skillet. |
399 | 00:20:01,325 | 00:20:04,661 | It's a quick sear on both ends, so the middle's nice and gooey. | It's a quick sear on both ends, so the middle's nice and gooey. |
400 | 00:20:04,745 | 00:20:06,163 | Some baby griddle cakes here. | Some baby griddle cakes here. |
401 | 00:20:06,246 | 00:20:10,083 | I got some griddle cakes on the plancha, which is really, really cool. | I got some griddle cakes on the plancha, which is really, really cool. |
402 | 00:20:10,167 | 00:20:13,503 | It's just a very flat, thick piece of cast iron. | It's just a very flat, thick piece of cast iron. |
403 | 00:20:13,587 | 00:20:15,172 | It's great for quick sears and things. | It's great for quick sears and things. |
404 | 00:20:15,255 | 00:20:17,841 | These can easily burn because of the sugar in them. | These can easily burn because of the sugar in them. |
405 | 00:20:18,967 | 00:20:20,594 | It's time to flip the provoleta. | It's time to flip the provoleta. |
406 | 00:20:22,471 | 00:20:23,388 | No! | No! |
407 | 00:20:23,805 | 00:20:26,767 | The other three now just have to be perfect. | The other three now just have to be perfect. |
408 | 00:20:31,855 | 00:20:34,942 | Hey, everybody. Y'all come outside and join us for just a minute. | Hey, everybody. Y'all come outside and join us for just a minute. |
409 | 00:20:35,025 | 00:20:36,026 | Oh, my God. | Oh, my God. |
410 | 00:20:36,526 | 00:20:37,486 | All right… | All right… |
411 | 00:20:38,362 | 00:20:40,405 | Let's see what kind of trouble we're in now. | Let's see what kind of trouble we're in now. |
412 | 00:20:40,489 | 00:20:42,449 | - Come on in, everybody. - Hello! | - Come on in, everybody. - Hello! |
413 | 00:20:42,532 | 00:20:44,409 | - Hello. - Hey, guys. | - Hello. - Hey, guys. |
414 | 00:20:45,118 | 00:20:47,704 | So, not much time left in the cook | So, not much time left in the cook |
415 | 00:20:47,788 | 00:20:50,749 | and we thought, "Let's have a little contest." | and we thought, "Let's have a little contest." |
416 | 00:20:50,832 | 00:20:52,834 | -Why would you think that? -Why not? Yeah, why not? | -Why would you think that? -Why not? Yeah, why not? |
417 | 00:20:52,918 | 00:20:55,212 | Right, "Why not?" Sylvie, that's the spirit! | Right, "Why not?" Sylvie, that's the spirit! |
418 | 00:20:55,295 | 00:20:56,922 | -Why not? - Exactly! Why not? | -Why not? - Exactly! Why not? |
419 | 00:20:57,005 | 00:21:00,133 | Because we wanna see who makes the most delicious… | Because we wanna see who makes the most delicious… |
420 | 00:21:01,551 | 00:21:02,636 | Just tell us. | Just tell us. |
421 | 00:21:02,719 | 00:21:03,762 | …hot sauce! | …hot sauce! |
422 | 00:21:04,388 | 00:21:05,639 | Whoo! | Whoo! |
423 | 00:21:05,722 | 00:21:07,057 | - Oh, my-- -Oh, my gosh! | - Oh, my-- -Oh, my gosh! |
424 | 00:21:07,140 | 00:21:08,767 | Look at that! | Look at that! |
425 | 00:21:08,850 | 00:21:10,644 | - Whoo! | - Whoo! |
426 | 00:21:10,727 | 00:21:14,189 | Today, we want you to make your very best hot sauce | Today, we want you to make your very best hot sauce |
427 | 00:21:14,273 | 00:21:18,068 | and adapt that hot sauce to the barbecue culture you're cooking. | and adapt that hot sauce to the barbecue culture you're cooking. |
428 | 00:21:18,151 | 00:21:22,531 | Here, you've got bird peppers, chile de árbol, habañero, | Here, you've got bird peppers, chile de árbol, habañero, |
429 | 00:21:22,614 | 00:21:25,534 | jalapeño, poblano, serrano, | jalapeño, poblano, serrano, |
430 | 00:21:25,617 | 00:21:27,953 | shishito, morita | shishito, morita |
431 | 00:21:28,036 | 00:21:29,121 | and ancho. | and ancho. |
432 | 00:21:29,830 | 00:21:31,331 | I don't even know that many peppers. | I don't even know that many peppers. |
433 | 00:21:31,415 | 00:21:34,918 | A great hot sauce, for me, has to have spice and flavor. | A great hot sauce, for me, has to have spice and flavor. |
434 | 00:21:35,002 | 00:21:38,213 | I don't want nothin' that's just hot for no reason at all. | I don't want nothin' that's just hot for no reason at all. |
435 | 00:21:38,297 | 00:21:40,299 | I want some good spice, some good heat | I want some good spice, some good heat |
436 | 00:21:40,382 | 00:21:43,593 | and some excellent, excellent flavor on my hot sauce. | and some excellent, excellent flavor on my hot sauce. |
437 | 00:21:43,677 | 00:21:46,013 | -All right, y'all. Are you ready? - Uh-huh… | -All right, y'all. Are you ready? - Uh-huh… |
438 | 00:21:46,096 | 00:21:47,514 | -Mm. Ready. -Get smokin'. | -Mm. Ready. -Get smokin'. |
439 | 00:21:47,597 | 00:21:48,640 | -Okay. -Smoke. | -Okay. -Smoke. |
440 | 00:21:49,641 | 00:21:50,934 | Heat it up. | Heat it up. |
441 | 00:21:51,018 | 00:21:51,852 | Peppers. | Peppers. |
442 | 00:21:53,353 | 00:21:54,187 | Lots of peppers. | Lots of peppers. |
443 | 00:21:54,813 | 00:21:58,317 | I know hot peppers, but some of these were not ones that I was sure… | I know hot peppers, but some of these were not ones that I was sure… |
444 | 00:21:58,400 | 00:22:02,446 | So I'm glad I tasted 'em, because I coulda burned that one, that's for sure. | So I'm glad I tasted 'em, because I coulda burned that one, that's for sure. |
445 | 00:22:02,529 | 00:22:04,114 | These are hot! | These are hot! |
446 | 00:22:04,197 | 00:22:05,449 | -Okay. -You don't wanna taste it? | -Okay. -You don't wanna taste it? |
447 | 00:22:05,532 | 00:22:07,326 | No, I don't wanna taste any of it. | No, I don't wanna taste any of it. |
448 | 00:22:07,409 | 00:22:09,995 | How would you describe the flavor of a perfect hot sauce? | How would you describe the flavor of a perfect hot sauce? |
449 | 00:22:10,078 | 00:22:11,621 | When I'm makin' hot sauce, | When I'm makin' hot sauce, |
450 | 00:22:11,705 | 00:22:13,123 | I wouldn't say it's sweet, | I wouldn't say it's sweet, |
451 | 00:22:13,206 | 00:22:14,541 | but it has a lot of… | but it has a lot of… |
452 | 00:22:15,125 | 00:22:16,126 | notes of seasoning. | notes of seasoning. |
453 | 00:22:16,209 | 00:22:19,796 | You know, the first thing I would have done was blistered some of those peppers, | You know, the first thing I would have done was blistered some of those peppers, |
454 | 00:22:19,880 | 00:22:24,343 | put 'em in a-- a sealable bag, so I could have removed the skins. | put 'em in a-- a sealable bag, so I could have removed the skins. |
455 | 00:22:24,426 | 00:22:26,553 | I would've even removed the seeds. | I would've even removed the seeds. |
456 | 00:22:26,636 | 00:22:30,057 | Then you're gettin' your heat from the actual pepper itself, not the seeds. | Then you're gettin' your heat from the actual pepper itself, not the seeds. |
457 | 00:22:36,938 | 00:22:39,232 | I'm not really into hot sauce, | I'm not really into hot sauce, |
458 | 00:22:39,316 | 00:22:42,110 | but I'm thinking, for this challenge, that I don't wanna be a wimp, | but I'm thinking, for this challenge, that I don't wanna be a wimp, |
459 | 00:22:42,194 | 00:22:44,654 | so I don't wanna do something that's just basic... | so I don't wanna do something that's just basic... |
460 | 00:22:45,280 | 00:22:47,157 | peppers that really don't have an impact. | peppers that really don't have an impact. |
461 | 00:22:47,240 | 00:22:49,826 | So I grabbed one of the hottest, | So I grabbed one of the hottest, |
462 | 00:22:49,910 | 00:22:50,786 | the Thai chilies. | the Thai chilies. |
463 | 00:22:50,869 | 00:22:53,372 | I'm putting my hot sauce together on the fly. | I'm putting my hot sauce together on the fly. |
464 | 00:22:53,455 | 00:22:56,124 | I do not make hot sauces in my barbecuing. | I do not make hot sauces in my barbecuing. |
465 | 00:22:56,208 | 00:22:59,002 | No clue what I'm gonna do. I'm just gonna sort of, uh… | No clue what I'm gonna do. I'm just gonna sort of, uh… |
466 | 00:22:59,878 | 00:23:01,213 | wing it. | wing it. |
467 | 00:23:02,297 | 00:23:06,301 | I like hot sauce. But not in the middle of doin' other stuff. | I like hot sauce. But not in the middle of doin' other stuff. |
468 | 00:23:06,385 | 00:23:10,722 | I grilled off some sweeter peppers and some hot peppers | I grilled off some sweeter peppers and some hot peppers |
469 | 00:23:10,806 | 00:23:12,140 | until they were charred. | until they were charred. |
470 | 00:23:12,224 | 00:23:13,183 | I peeled them off. | I peeled them off. |
471 | 00:23:13,266 | 00:23:15,769 | It's red wine vinegar, sugar. | It's red wine vinegar, sugar. |
472 | 00:23:15,852 | 00:23:19,564 | So, I'm gonna do, like, a medium heat with a touch of sweet. | So, I'm gonna do, like, a medium heat with a touch of sweet. |
473 | 00:23:19,648 | 00:23:20,899 | Yeah, I called it, um… | Yeah, I called it, um… |
474 | 00:23:21,650 | 00:23:23,193 | "Southern-Moroccan paste." | "Southern-Moroccan paste." |
475 | 00:23:25,445 | 00:23:30,742 | I got roasted habañeros, roasted tomatillo, poblano and, uh, chili peppers. | I got roasted habañeros, roasted tomatillo, poblano and, uh, chili peppers. |
476 | 00:23:31,284 | 00:23:32,702 | Dust this off with a little cayenne. | Dust this off with a little cayenne. |
477 | 00:23:32,786 | 00:23:35,163 | Yeah, Argentina's not really a lotta heat. | Yeah, Argentina's not really a lotta heat. |
478 | 00:23:35,747 | 00:23:38,625 | But, uh… I still wanna impart some good flavors there, | But, uh… I still wanna impart some good flavors there, |
479 | 00:23:38,708 | 00:23:41,002 | which is why I think I'm gonna add a little oregano to this. | which is why I think I'm gonna add a little oregano to this. |
480 | 00:23:41,086 | 00:23:44,297 | If this was Jamaica, I'd definitely make a great hot sauce kind of flavor, | If this was Jamaica, I'd definitely make a great hot sauce kind of flavor, |
481 | 00:23:44,381 | 00:23:46,425 | some of these habañeros, and find some Scotch bonnets, | some of these habañeros, and find some Scotch bonnets, |
482 | 00:23:46,508 | 00:23:49,845 | but this isn't about cooking what I want. It's about what will please the judges. | but this isn't about cooking what I want. It's about what will please the judges. |
483 | 00:23:55,267 | 00:23:56,476 | You got two hours. | You got two hours. |
484 | 00:23:58,061 | 00:24:00,564 | Chickens are in. Finally! | Chickens are in. Finally! |
485 | 00:24:00,647 | 00:24:04,401 | What I think in my mind is Moroccan-spiced rub chicken. | What I think in my mind is Moroccan-spiced rub chicken. |
486 | 00:24:04,484 | 00:24:06,445 | I just put a bunch of stuff together | I just put a bunch of stuff together |
487 | 00:24:06,528 | 00:24:09,448 | and rubbed it on the outside of the chicken with some salt. | and rubbed it on the outside of the chicken with some salt. |
488 | 00:24:10,031 | 00:24:11,491 | 'Cause you gotta salt it. | 'Cause you gotta salt it. |
489 | 00:24:11,575 | 00:24:12,617 | And let it ride. | And let it ride. |
490 | 00:24:13,535 | 00:24:14,578 | I'm puttin'… | I'm puttin'… |
491 | 00:24:15,245 | 00:24:17,205 | coals in the majmar, | coals in the majmar, |
492 | 00:24:17,289 | 00:24:21,418 | so I can use it to cook my side dish of couscous. | so I can use it to cook my side dish of couscous. |
493 | 00:24:22,419 | 00:24:25,797 | So I've got couscous, and I've chopped some onions and some peppers, | So I've got couscous, and I've chopped some onions and some peppers, |
494 | 00:24:25,881 | 00:24:29,759 | and I put some of the spicy harissa, and I got some other seasonings in here. | and I put some of the spicy harissa, and I got some other seasonings in here. |
495 | 00:24:29,843 | 00:24:32,262 | I was originally gonna do chicken and dumplings, | I was originally gonna do chicken and dumplings, |
496 | 00:24:32,345 | 00:24:34,055 | but that's not gonna happen. | but that's not gonna happen. |
497 | 00:24:34,139 | 00:24:35,474 | I don't think I can cook in it. | I don't think I can cook in it. |
498 | 00:24:35,557 | 00:24:38,101 | It's only, like, this big around and it's only, like, this deep. | It's only, like, this big around and it's only, like, this deep. |
499 | 00:24:38,685 | 00:24:42,814 | So change of plans. I'm gonna do couscous in the tagine. | So change of plans. I'm gonna do couscous in the tagine. |
500 | 00:24:42,898 | 00:24:46,359 | I'm just charrin' off some tomatoes to add to the dish. | I'm just charrin' off some tomatoes to add to the dish. |
501 | 00:24:46,443 | 00:24:49,863 | And I got cinnamon, I got raisins, peppers, onions, | And I got cinnamon, I got raisins, peppers, onions, |
502 | 00:24:50,405 | 00:24:52,657 | parsley and a little cilantro. | parsley and a little cilantro. |
503 | 00:24:55,327 | 00:24:57,329 | The picanha looks really, really great. | The picanha looks really, really great. |
504 | 00:24:57,412 | 00:24:58,997 | Picanha's a cut of beef. | Picanha's a cut of beef. |
505 | 00:24:59,080 | 00:25:01,082 | So I want to get a nice, fairly good… | So I want to get a nice, fairly good… |
506 | 00:25:01,917 | 00:25:06,087 | thick slice, so I can offer various doneness temperatures. | thick slice, so I can offer various doneness temperatures. |
507 | 00:25:06,171 | 00:25:08,924 | It's not an extremely long, long cook. | It's not an extremely long, long cook. |
508 | 00:25:09,007 | 00:25:10,634 | We only have, uh… | We only have, uh… |
509 | 00:25:11,218 | 00:25:12,302 | less than two hours. | less than two hours. |
510 | 00:25:12,385 | 00:25:15,889 | I'm skewering them, because that is how they are made and served | I'm skewering them, because that is how they are made and served |
511 | 00:25:15,972 | 00:25:17,766 | in Brazil and Argentina. | in Brazil and Argentina. |
512 | 00:25:17,849 | 00:25:20,268 | It's, uh, actually served right off the skewer. | It's, uh, actually served right off the skewer. |
513 | 00:25:21,353 | 00:25:24,356 | Prop it up and… fft, ftt, slice that way. | Prop it up and… fft, ftt, slice that way. |
514 | 00:25:24,439 | 00:25:26,733 | And, uh… I'd like to at least cook it in the same means, | And, uh… I'd like to at least cook it in the same means, |
515 | 00:25:26,816 | 00:25:30,028 | stay as true to the process as possible. | stay as true to the process as possible. |
516 | 00:25:32,948 | 00:25:34,115 | -Good. | -Good. |
517 | 00:25:35,033 | 00:25:37,118 | -Good. -40 minutes! | -Good. -40 minutes! |
518 | 00:25:37,202 | 00:25:39,621 | Usually, when I'm doing all these challenges, | Usually, when I'm doing all these challenges, |
519 | 00:25:39,704 | 00:25:42,999 | I have the timeline in my head of what I'm gonna do. | I have the timeline in my head of what I'm gonna do. |
520 | 00:25:43,416 | 00:25:45,544 | However, I'm so far behind on this challenge. | However, I'm so far behind on this challenge. |
521 | 00:25:46,253 | 00:25:49,422 | For my main dish, I'm gonna have this marinated chicken. | For my main dish, I'm gonna have this marinated chicken. |
522 | 00:25:50,507 | 00:25:52,008 | And these are chicken thighs. | And these are chicken thighs. |
523 | 00:25:52,717 | 00:25:55,720 | And I'm also gonna have a rack of lamb. | And I'm also gonna have a rack of lamb. |
524 | 00:25:55,804 | 00:25:59,766 | For my sides, I'm gonna have the shishito peppers... | For my sides, I'm gonna have the shishito peppers... |
525 | 00:25:59,849 | 00:26:02,060 | which I'm trying to keep my mind on. | which I'm trying to keep my mind on. |
526 | 00:26:02,143 | 00:26:03,979 | Japanese food is very organized. | Japanese food is very organized. |
527 | 00:26:04,062 | 00:26:07,607 | It's laid out with ingredient after ingredient after ingredient, | It's laid out with ingredient after ingredient after ingredient, |
528 | 00:26:07,691 | 00:26:09,401 | just layering all those flavors together. | just layering all those flavors together. |
529 | 00:26:09,484 | 00:26:12,904 | Got shishito peppers, which are over here blistering. | Got shishito peppers, which are over here blistering. |
530 | 00:26:13,697 | 00:26:16,199 | And the time is still ticking and ticking away. | And the time is still ticking and ticking away. |
531 | 00:26:19,077 | 00:26:21,913 | I'm glad I started certain things early. | I'm glad I started certain things early. |
532 | 00:26:21,997 | 00:26:23,999 | I'm glad I did my griddle cake batch early. | I'm glad I did my griddle cake batch early. |
533 | 00:26:24,082 | 00:26:24,916 | You know… | You know… |
534 | 00:26:25,584 | 00:26:28,086 | stuff like that really is helpin' me out right now. | stuff like that really is helpin' me out right now. |
535 | 00:26:30,463 | 00:26:34,467 | Yeah, I'm pullin' off the lamb, 'cause I feel as though… it's done. | Yeah, I'm pullin' off the lamb, 'cause I feel as though… it's done. |
536 | 00:26:34,551 | 00:26:36,011 | I'mma take a test cut. | I'mma take a test cut. |
537 | 00:26:36,094 | 00:26:37,387 | Provoleta's goin'. | Provoleta's goin'. |
538 | 00:26:38,471 | 00:26:39,556 | Picanha's goin'. | Picanha's goin'. |
539 | 00:26:40,056 | 00:26:41,099 | Chicken's goin'. | Chicken's goin'. |
540 | 00:26:41,808 | 00:26:43,184 | Taking the lamb off. | Taking the lamb off. |
541 | 00:26:44,686 | 00:26:46,354 | My bok choy is here. | My bok choy is here. |
542 | 00:26:46,855 | 00:26:48,773 | I'm gonna put that on in a little bit. | I'm gonna put that on in a little bit. |
543 | 00:26:49,274 | 00:26:50,942 | That should be a real quick cook. | That should be a real quick cook. |
544 | 00:26:51,443 | 00:26:53,403 | -What's up, Ms. Sylvie? - How you doin'? | -What's up, Ms. Sylvie? - How you doin'? |
545 | 00:26:53,486 | 00:26:54,321 | How you doin'? | How you doin'? |
546 | 00:26:54,404 | 00:26:57,198 | I'm, uh… hangin' in here. | I'm, uh… hangin' in here. |
547 | 00:26:57,282 | 00:26:59,200 | Those are your shishitos blistering over there? | Those are your shishitos blistering over there? |
548 | 00:26:59,284 | 00:27:01,995 | Yes, I'm doing those first, so I get a feel for what the-- | Yes, I'm doing those first, so I get a feel for what the-- |
549 | 00:27:02,078 | 00:27:02,996 | the grill is doing. | the grill is doing. |
550 | 00:27:03,079 | 00:27:04,873 | So you feelin' good about gettin' done? | So you feelin' good about gettin' done? |
551 | 00:27:04,956 | 00:27:06,916 | We gettin' down to the nitty-gritty again, Sylvie. | We gettin' down to the nitty-gritty again, Sylvie. |
552 | 00:27:07,000 | 00:27:08,918 | Always concerned about time. | Always concerned about time. |
553 | 00:27:09,002 | 00:27:10,462 | Two proteins, two sides. | Two proteins, two sides. |
554 | 00:27:10,545 | 00:27:12,088 | Just making sure I have enough skewers. | Just making sure I have enough skewers. |
555 | 00:27:12,172 | 00:27:14,215 | -Good luck to you, Sylvie. -Please. I hope. | -Good luck to you, Sylvie. -Please. I hope. |
556 | 00:27:15,592 | 00:27:17,677 | I wanna be in the finals so bad. | I wanna be in the finals so bad. |
557 | 00:27:18,470 | 00:27:20,597 | I am extremely concerned about her time. | I am extremely concerned about her time. |
558 | 00:27:20,680 | 00:27:22,474 | I know it's a fast cook, | I know it's a fast cook, |
559 | 00:27:22,557 | 00:27:25,477 | but she doesn't have any meat on | but she doesn't have any meat on |
560 | 00:27:25,560 | 00:27:26,853 | -at this point. -Nothin'. | -at this point. -Nothin'. |
561 | 00:27:28,021 | 00:27:30,565 | -I'm nervous for her. My heart's beatin'. -Yeah. | -I'm nervous for her. My heart's beatin'. -Yeah. |
562 | 00:27:33,318 | 00:27:35,070 | These are the final chances. | These are the final chances. |
563 | 00:27:35,445 | 00:27:37,781 | Ticket to the finale or first-class ticket home. | Ticket to the finale or first-class ticket home. |
564 | 00:27:37,864 | 00:27:42,160 | I'm smoking, um… on the yakitori, and I've got chicken on here, | I'm smoking, um… on the yakitori, and I've got chicken on here, |
565 | 00:27:42,243 | 00:27:44,162 | and I've got the pork belly. | and I've got the pork belly. |
566 | 00:27:45,288 | 00:27:46,790 | The dilemma of the pork belly. | The dilemma of the pork belly. |
567 | 00:27:47,415 | 00:27:51,002 | This is a pomegranate molasses with peach. | This is a pomegranate molasses with peach. |
568 | 00:27:51,503 | 00:27:52,504 | Zhuzh it up. | Zhuzh it up. |
569 | 00:27:53,129 | 00:27:55,340 | It's like havin' to choose your favorite kid. | It's like havin' to choose your favorite kid. |
570 | 00:27:55,423 | 00:27:56,508 | I don't like this at all. | I don't like this at all. |
571 | 00:27:56,591 | 00:27:58,760 | -Five minutes, y'all! Five minutes. | -Five minutes, y'all! Five minutes. |
572 | 00:27:58,843 | 00:28:01,554 | This is it. These are giving me grief. | This is it. These are giving me grief. |
573 | 00:28:01,638 | 00:28:02,889 | Oh, I touched it. | Oh, I touched it. |
574 | 00:28:02,972 | 00:28:06,059 | I spent a lot of time working on the spring rolls. | I spent a lot of time working on the spring rolls. |
575 | 00:28:06,476 | 00:28:08,103 | The ingredients were fine, | The ingredients were fine, |
576 | 00:28:08,186 | 00:28:10,397 | but the wrapper just was not. | but the wrapper just was not. |
577 | 00:28:10,480 | 00:28:13,608 | I had the wrapper sittin' in water for a while. | I had the wrapper sittin' in water for a while. |
578 | 00:28:14,109 | 00:28:16,736 | And I think it made it mushy and sticky. | And I think it made it mushy and sticky. |
579 | 00:28:16,820 | 00:28:18,321 | I can't turn that in. | I can't turn that in. |
580 | 00:28:20,657 | 00:28:23,034 | One minute, everybody. One minute. | One minute, everybody. One minute. |
581 | 00:28:23,118 | 00:28:26,204 | I think Rasheed just dropped a steak on there. | I think Rasheed just dropped a steak on there. |
582 | 00:28:26,287 | 00:28:28,540 | I'm so nervous. My blood pressure is up. | I'm so nervous. My blood pressure is up. |
583 | 00:28:28,623 | 00:28:30,583 | Legitimately, my blood pressure is up. I'm nervous. | Legitimately, my blood pressure is up. I'm nervous. |
584 | 00:28:31,167 | 00:28:32,502 | One, two, three, four. | One, two, three, four. |
585 | 00:28:32,585 | 00:28:34,254 | Oh, I forgot the salt. | Oh, I forgot the salt. |
586 | 00:28:34,879 | 00:28:37,924 | My hand's on fire. Fire! | My hand's on fire. Fire! |
587 | 00:28:38,007 | 00:28:41,010 | -Uh, talk about down to the last second. | -Uh, talk about down to the last second. |
588 | 00:28:43,346 | 00:28:45,390 | Ten, nine, | Ten, nine, |
589 | 00:28:45,473 | 00:28:48,268 | eight, seven, six… | eight, seven, six… |
590 | 00:28:48,685 | 00:28:50,603 | five, four… | five, four… |
591 | 00:28:50,687 | 00:28:53,648 | three, two, one… | three, two, one… |
592 | 00:28:53,732 | 00:28:55,900 | Show me the meat! | Show me the meat! |
593 | 00:28:55,984 | 00:28:58,737 | - You did it! - Oh! You guys are done. | - You did it! - Oh! You guys are done. |
594 | 00:28:59,738 | 00:29:01,781 | -All right… Way to go, ladies. | -All right… Way to go, ladies. |
595 | 00:29:01,865 | 00:29:04,617 | -Got dirty hands. -I'm dirty all over, Ms. Sylvie. | -Got dirty hands. -I'm dirty all over, Ms. Sylvie. |
596 | 00:29:04,701 | 00:29:06,077 | Look at these three. | Look at these three. |
597 | 00:29:06,161 | 00:29:07,829 | They're huggin' it out. Okay. | They're huggin' it out. Okay. |
598 | 00:29:07,912 | 00:29:10,206 | - May the best woman… - We did it, ladies. | - May the best woman… - We did it, ladies. |
599 | 00:29:10,290 | 00:29:11,583 | -…make it through. - Oh! | -…make it through. - Oh! |
600 | 00:29:12,041 | 00:29:13,042 | All right. | All right. |
601 | 00:29:19,215 | 00:29:20,592 | All right! | All right! |
602 | 00:29:20,675 | 00:29:22,927 | -Congratulations! - Hi, guys. | -Congratulations! - Hi, guys. |
603 | 00:29:23,303 | 00:29:27,265 | The cookers had to make two main dishes and two side dishes, | The cookers had to make two main dishes and two side dishes, |
604 | 00:29:27,348 | 00:29:29,768 | using international smokers and ingredients, | using international smokers and ingredients, |
605 | 00:29:29,851 | 00:29:32,228 | influenced by the countries they had been assigned. | influenced by the countries they had been assigned. |
606 | 00:29:32,312 | 00:29:35,231 | Come on, give yourselves a round of applause. This is unbelievable. | Come on, give yourselves a round of applause. This is unbelievable. |
607 | 00:29:36,232 | 00:29:40,320 | I wish we could take all three of these cookers to the finale, but… | I wish we could take all three of these cookers to the finale, but… |
608 | 00:29:40,945 | 00:29:42,405 | only two will make it. | only two will make it. |
609 | 00:29:43,782 | 00:29:48,161 | Sylvie, tell us about your international barbecue spread. | Sylvie, tell us about your international barbecue spread. |
610 | 00:29:48,787 | 00:29:51,080 | I have a rack of lamb, | I have a rack of lamb, |
611 | 00:29:51,164 | 00:29:55,376 | chicken which was marinated in a yakitori-type sauce, | chicken which was marinated in a yakitori-type sauce, |
612 | 00:29:55,460 | 00:29:58,004 | and then I dressed it with my barbecue sauce. | and then I dressed it with my barbecue sauce. |
613 | 00:29:58,087 | 00:30:02,342 | And then I have pork belly, and it also has my barbecue sauce on it. | And then I have pork belly, and it also has my barbecue sauce on it. |
614 | 00:30:02,425 | 00:30:05,303 | Blistered shishito peppers and bok choy. | Blistered shishito peppers and bok choy. |
615 | 00:30:05,386 | 00:30:07,764 | My hot sauce is hot. | My hot sauce is hot. |
616 | 00:30:07,847 | 00:30:11,518 | There are Thai chili peppers in there with vinegar, salt | There are Thai chili peppers in there with vinegar, salt |
617 | 00:30:11,601 | 00:30:14,145 | and a little bit of brown sugar to round it out. | and a little bit of brown sugar to round it out. |
618 | 00:30:15,021 | 00:30:17,857 | The hot sauce was a little hot for me. | The hot sauce was a little hot for me. |
619 | 00:30:17,941 | 00:30:19,192 | - Uh, I… | - Uh, I… |
620 | 00:30:19,275 | 00:30:22,362 | I would have preferred maybe a little milder pepper… | I would have preferred maybe a little milder pepper… |
621 | 00:30:22,862 | 00:30:25,406 | and maybe just a little bit more seasoning in it, | and maybe just a little bit more seasoning in it, |
622 | 00:30:25,490 | 00:30:27,367 | as opposed to just one-note hot. | as opposed to just one-note hot. |
623 | 00:30:27,867 | 00:30:30,328 | Sylvie, how do you feel about what you served us? | Sylvie, how do you feel about what you served us? |
624 | 00:30:30,912 | 00:30:33,873 | I think that I probably could have done a much better job | I think that I probably could have done a much better job |
625 | 00:30:33,957 | 00:30:37,293 | if I had limited the number of items that I tried to do in the beginning. | if I had limited the number of items that I tried to do in the beginning. |
626 | 00:30:37,377 | 00:30:39,504 | It looks really good. | It looks really good. |
627 | 00:30:40,088 | 00:30:43,466 | Sylvie, your chicken thighs, I thought they were great. | Sylvie, your chicken thighs, I thought they were great. |
628 | 00:30:43,550 | 00:30:46,094 | -Thank you. -They were grilled to perfection. | -Thank you. -They were grilled to perfection. |
629 | 00:30:46,678 | 00:30:48,596 | Now your lamb, great smoke. | Now your lamb, great smoke. |
630 | 00:30:49,222 | 00:30:51,558 | -It's a little lackin' on the seasoning. -Okay. | -It's a little lackin' on the seasoning. -Okay. |
631 | 00:30:51,641 | 00:30:54,853 | I thought the chicken was very tender | I thought the chicken was very tender |
632 | 00:30:54,936 | 00:30:57,939 | and I loved the barbecue sauce that you put on it. | and I loved the barbecue sauce that you put on it. |
633 | 00:30:58,439 | 00:31:00,692 | -Thank you. -Um, I kind of wished the pork belly | -Thank you. -Um, I kind of wished the pork belly |
634 | 00:31:00,775 | 00:31:02,735 | had a different sauce on it. | had a different sauce on it. |
635 | 00:31:03,444 | 00:31:07,323 | I felt like the bok choy was a little bit salty. | I felt like the bok choy was a little bit salty. |
636 | 00:31:07,407 | 00:31:11,619 | The blistered shishitos were a little basic for a side item. | The blistered shishitos were a little basic for a side item. |
637 | 00:31:11,703 | 00:31:14,163 | It's just a-- a blistered pepper. | It's just a-- a blistered pepper. |
638 | 00:31:14,247 | 00:31:15,290 | Yeah… | Yeah… |
639 | 00:31:15,373 | 00:31:16,332 | Tina. | Tina. |
640 | 00:31:16,416 | 00:31:19,586 | I cooked chicken seasoned with cumin and cinnamon, | I cooked chicken seasoned with cumin and cinnamon, |
641 | 00:31:19,669 | 00:31:21,588 | paprika and za'atar. | paprika and za'atar. |
642 | 00:31:21,671 | 00:31:26,384 | And then kabobs, and I used lamb fat and mixed it with pork and beef. | And then kabobs, and I used lamb fat and mixed it with pork and beef. |
643 | 00:31:26,467 | 00:31:28,636 | And then couscous salad with carrots, | And then couscous salad with carrots, |
644 | 00:31:28,720 | 00:31:31,973 | and I cooked chickpeas kind of Southern style | and I cooked chickpeas kind of Southern style |
645 | 00:31:32,056 | 00:31:35,894 | with a ham hock and other things in it, but I did put Moroccan flavors. | with a ham hock and other things in it, but I did put Moroccan flavors. |
646 | 00:31:35,977 | 00:31:38,062 | Do you feel that this dish… | Do you feel that this dish… |
647 | 00:31:38,813 | 00:31:40,815 | can get you into the finale? | can get you into the finale? |
648 | 00:31:40,899 | 00:31:43,067 | It's gonna sound haughty, but, yes, sir. | It's gonna sound haughty, but, yes, sir. |
649 | 00:31:43,735 | 00:31:47,113 | 'Cause the thing is, I really like the way everything tasted. | 'Cause the thing is, I really like the way everything tasted. |
650 | 00:31:49,574 | 00:31:52,035 | - So, Tina, your kabob… -Yes, sir. | - So, Tina, your kabob… -Yes, sir. |
651 | 00:31:53,453 | 00:31:56,706 | I thought it was like a juicy, | I thought it was like a juicy, |
652 | 00:31:57,206 | 00:31:59,792 | Moroccan, good-ass sausage. | Moroccan, good-ass sausage. |
653 | 00:31:59,876 | 00:32:04,213 | -Oh! Good. -I mean, you mixed lamb and pork and beef | -Oh! Good. -I mean, you mixed lamb and pork and beef |
654 | 00:32:04,297 | 00:32:06,591 | and came up with an incredible flavor on it. | and came up with an incredible flavor on it. |
655 | 00:32:06,674 | 00:32:08,301 | I thought it was grilled right. | I thought it was grilled right. |
656 | 00:32:08,801 | 00:32:11,804 | You even got a little smoke ring on it. I don't know how you did it on that-- | You even got a little smoke ring on it. I don't know how you did it on that-- |
657 | 00:32:11,888 | 00:32:15,391 | -Moroccan street grill. - The Moroccan street grill, yeah. | -Moroccan street grill. - The Moroccan street grill, yeah. |
658 | 00:32:15,475 | 00:32:17,268 | -You get some street cred from this. -Oh, good! | -You get some street cred from this. -Oh, good! |
659 | 00:32:17,352 | 00:32:18,478 | -It's real good. -All right. | -It's real good. -All right. |
660 | 00:32:18,561 | 00:32:21,689 | The chicken, the sauce on the chicken was real good. | The chicken, the sauce on the chicken was real good. |
661 | 00:32:21,773 | 00:32:23,149 | When I get right into the chicken, | When I get right into the chicken, |
662 | 00:32:23,232 | 00:32:25,443 | -the chicken was just a little bland. -All right. | -the chicken was just a little bland. -All right. |
663 | 00:32:25,526 | 00:32:29,280 | The couscous was lackin' a little bit of flavor, but, uh, your chickpeas… | The couscous was lackin' a little bit of flavor, but, uh, your chickpeas… |
664 | 00:32:29,822 | 00:32:31,449 | Homegirl, you knocked these chickpeas out | Homegirl, you knocked these chickpeas out |
665 | 00:32:31,532 | 00:32:33,326 | and made 'em taste like some damn pinto beans | and made 'em taste like some damn pinto beans |
666 | 00:32:33,409 | 00:32:35,453 | and ham hock on a Sunday afternoon. | and ham hock on a Sunday afternoon. |
667 | 00:32:35,536 | 00:32:37,538 | -Oh, thank you. -So I'm still impressed, Tina. | -Oh, thank you. -So I'm still impressed, Tina. |
668 | 00:32:37,622 | 00:32:39,207 | -Thank you. Thank you so much. -All right. | -Thank you. Thank you so much. -All right. |
669 | 00:32:39,290 | 00:32:42,168 | I really enjoyed your kabob. | I really enjoyed your kabob. |
670 | 00:32:42,251 | 00:32:46,589 | The chicken, for me, lacked just a little bit of flavor, and, um… | The chicken, for me, lacked just a little bit of flavor, and, um… |
671 | 00:32:47,048 | 00:32:50,093 | the hot sauce, while being a little bit hot for me… | the hot sauce, while being a little bit hot for me… |
672 | 00:32:50,593 | 00:32:53,680 | had great balance. and that's what I look for in a hot sauce. | had great balance. and that's what I look for in a hot sauce. |
673 | 00:32:53,763 | 00:32:55,932 | -Thank you. Appreciate that. - Congratulations. | -Thank you. Appreciate that. - Congratulations. |
674 | 00:32:56,933 | 00:33:00,103 | -So, Rasheed, that leads us to you, buddy. -Sir. | -So, Rasheed, that leads us to you, buddy. -Sir. |
675 | 00:33:01,562 | 00:33:05,233 | I had lamb, chicken, picanha, griddle cakes. | I had lamb, chicken, picanha, griddle cakes. |
676 | 00:33:05,733 | 00:33:08,361 | Um, it's served with Argentinian chimichurri, | Um, it's served with Argentinian chimichurri, |
677 | 00:33:08,444 | 00:33:10,989 | served alongside some provoleta | served alongside some provoleta |
678 | 00:33:11,072 | 00:33:13,616 | topped with a slightly less spicy chimichurri… | topped with a slightly less spicy chimichurri… |
679 | 00:33:14,200 | 00:33:16,077 | and a bed of asparagus. | and a bed of asparagus. |
680 | 00:33:16,911 | 00:33:18,746 | My hot sauce is roasted tomatillos, | My hot sauce is roasted tomatillos, |
681 | 00:33:18,830 | 00:33:20,873 | along with roasted poblano and serrano peppers | along with roasted poblano and serrano peppers |
682 | 00:33:20,957 | 00:33:24,085 | and a few habañeros and serranos, | and a few habañeros and serranos, |
683 | 00:33:24,168 | 00:33:27,338 | uh, with some, uh… sugar, red wine vinegar, | uh, with some, uh… sugar, red wine vinegar, |
684 | 00:33:27,422 | 00:33:29,298 | and salt just to round it out. | and salt just to round it out. |
685 | 00:33:29,382 | 00:33:31,926 | I wanted to do a bit of heat so you sort of get the flavor upfront | I wanted to do a bit of heat so you sort of get the flavor upfront |
686 | 00:33:32,010 | 00:33:33,636 | and then that heat in the back. | and then that heat in the back. |
687 | 00:33:33,720 | 00:33:36,180 | Do you feel like this is perfectly cooked lamb? | Do you feel like this is perfectly cooked lamb? |
688 | 00:33:37,140 | 00:33:38,266 | I cooked it as best I could | I cooked it as best I could |
689 | 00:33:38,349 | 00:33:41,310 | with the equipment and the techniques I had available. | with the equipment and the techniques I had available. |
690 | 00:33:42,729 | 00:33:46,858 | For me, on the crust of the lamb, I can taste the brine. | For me, on the crust of the lamb, I can taste the brine. |
691 | 00:33:49,736 | 00:33:52,405 | The beef is amazing, | The beef is amazing, |
692 | 00:33:52,488 | 00:33:56,159 | especially when it's dipped in this chimichurri that I could drink. | especially when it's dipped in this chimichurri that I could drink. |
693 | 00:33:57,493 | 00:34:00,872 | And the chicken, I didn't get a lot of internal flavor, | And the chicken, I didn't get a lot of internal flavor, |
694 | 00:34:00,955 | 00:34:04,792 | but perfectly cooked, very moist, very tender. | but perfectly cooked, very moist, very tender. |
695 | 00:34:05,501 | 00:34:06,961 | And the provoleta, | And the provoleta, |
696 | 00:34:07,045 | 00:34:10,256 | great flavor, but for me, I think it was just a little bit overcooked | great flavor, but for me, I think it was just a little bit overcooked |
697 | 00:34:10,339 | 00:34:12,425 | and it had a very thick crust on the bottom. | and it had a very thick crust on the bottom. |
698 | 00:34:13,176 | 00:34:16,721 | -But well done on the hot sauce. - Thank you. | -But well done on the hot sauce. - Thank you. |
699 | 00:34:16,804 | 00:34:19,474 | It had just a little bit of heat, which I loved. | It had just a little bit of heat, which I loved. |
700 | 00:34:19,557 | 00:34:22,977 | It had a little bit of acidic, a little bit of salt. | It had a little bit of acidic, a little bit of salt. |
701 | 00:34:23,061 | 00:34:29,442 | Um, I thought it balanced and matched every flavor profile that you had goin'. | Um, I thought it balanced and matched every flavor profile that you had goin'. |
702 | 00:34:29,525 | 00:34:30,568 | Thank you very much, ma'am. | Thank you very much, ma'am. |
703 | 00:34:30,651 | 00:34:32,570 | -Rasheed. -Sir. | -Rasheed. -Sir. |
704 | 00:34:32,653 | 00:34:35,406 | Your beef, it was out of this world, the way you grilled it. | Your beef, it was out of this world, the way you grilled it. |
705 | 00:34:35,490 | 00:34:37,742 | Your chicken, I was a little disappointed in the chicken. | Your chicken, I was a little disappointed in the chicken. |
706 | 00:34:37,825 | 00:34:39,702 | I thought it was perfectly cooked, it was moist. | I thought it was perfectly cooked, it was moist. |
707 | 00:34:39,786 | 00:34:43,664 | But it's just that bomb flavor that I'm used to gettin' from you, | But it's just that bomb flavor that I'm used to gettin' from you, |
708 | 00:34:43,748 | 00:34:45,583 | -I just didn't get it on the chicken. -Yes, sir. | -I just didn't get it on the chicken. -Yes, sir. |
709 | 00:34:46,292 | 00:34:48,336 | -These, uh… grill cakes. -Yes, sir. | -These, uh… grill cakes. -Yes, sir. |
710 | 00:34:48,419 | 00:34:50,671 | -Pancakes without syrup. | -Pancakes without syrup. |
711 | 00:34:50,755 | 00:34:52,090 | -Griddle cakes. -It's good. | -Griddle cakes. -It's good. |
712 | 00:34:52,173 | 00:34:53,382 | -Thank you. -It's real good. | -Thank you. -It's real good. |
713 | 00:34:53,466 | 00:34:56,886 | The provoleta, the bottom was real-- real hard for me. | The provoleta, the bottom was real-- real hard for me. |
714 | 00:34:56,969 | 00:35:00,932 | It kinda was like a frozen-- a pizza that stayed in the oven too long. | It kinda was like a frozen-- a pizza that stayed in the oven too long. |
715 | 00:35:10,066 | 00:35:11,067 | How are we feelin'? | How are we feelin'? |
716 | 00:35:11,734 | 00:35:13,528 | -Nervous. -A little anxious. | -Nervous. -A little anxious. |
717 | 00:35:14,028 | 00:35:16,405 | -Anxious, nervous? -Butterflies and hot peppers. | -Anxious, nervous? -Butterflies and hot peppers. |
718 | 00:35:16,489 | 00:35:17,406 | Mm! | Mm! |
719 | 00:35:17,490 | 00:35:18,324 | Bliss. | Bliss. |
720 | 00:35:18,866 | 00:35:19,700 | Bliss? | Bliss? |
721 | 00:35:19,784 | 00:35:22,620 | If you're in my shoes, a guy who's never competed before, | If you're in my shoes, a guy who's never competed before, |
722 | 00:35:22,703 | 00:35:26,249 | to be in the top three with two amazing women, | to be in the top three with two amazing women, |
723 | 00:35:26,332 | 00:35:30,211 | that you don't see a lot of in the sport of barbecue, | that you don't see a lot of in the sport of barbecue, |
724 | 00:35:30,294 | 00:35:33,297 | and sitting here and making it this far despite the odds? | and sitting here and making it this far despite the odds? |
725 | 00:35:34,215 | 00:35:35,133 | Bliss. | Bliss. |
726 | 00:35:35,216 | 00:35:37,385 | You've got so much to be proud of. | You've got so much to be proud of. |
727 | 00:35:37,468 | 00:35:39,971 | It's been amazing to see y'all come together | It's been amazing to see y'all come together |
728 | 00:35:40,054 | 00:35:42,640 | from so many different parts of this world. | from so many different parts of this world. |
729 | 00:35:42,723 | 00:35:44,934 | And each and every time… | And each and every time… |
730 | 00:35:45,434 | 00:35:50,523 | y'all got the opportunity to step up, you did, and it has blown us away. | y'all got the opportunity to step up, you did, and it has blown us away. |
731 | 00:35:53,109 | 00:35:58,573 | Today, one of you really impressed the judges beyond belief. | Today, one of you really impressed the judges beyond belief. |
732 | 00:35:59,073 | 00:36:03,911 | Judges, who is the cooker guaranteed a spot in the finale? | Judges, who is the cooker guaranteed a spot in the finale? |
733 | 00:36:04,412 | 00:36:08,875 | One of your barbecue spreads really, really blew us away. | One of your barbecue spreads really, really blew us away. |
734 | 00:36:09,542 | 00:36:12,295 | This cooker embraced the challenge that we gave. | This cooker embraced the challenge that we gave. |
735 | 00:36:12,879 | 00:36:17,508 | They embraced the tools, the pits, the flavors, the ingredients. | They embraced the tools, the pits, the flavors, the ingredients. |
736 | 00:36:17,592 | 00:36:22,013 | This cook gave us the textures, the flavors. | This cook gave us the textures, the flavors. |
737 | 00:36:23,055 | 00:36:27,602 | For us, the best international dishes were cooked by… | For us, the best international dishes were cooked by… |
738 | 00:36:33,649 | 00:36:35,359 | Rasheed, congratulations, | Rasheed, congratulations, |
739 | 00:36:35,443 | 00:36:37,069 | you are movin' on to the finale. | you are movin' on to the finale. |
740 | 00:36:42,742 | 00:36:43,868 | I told you! | I told you! |
741 | 00:36:46,704 | 00:36:48,122 | -Congratulations, buddy. -Congrats! | -Congratulations, buddy. -Congrats! |
742 | 00:36:48,206 | 00:36:49,540 | Thank you. Thank you. | Thank you. Thank you. |
743 | 00:36:49,624 | 00:36:52,543 | -How are you feeling right now, Rasheed? -Honored, excited. | -How are you feeling right now, Rasheed? -Honored, excited. |
744 | 00:36:53,252 | 00:36:55,296 | Saddened. Uh… | Saddened. Uh… |
745 | 00:36:55,755 | 00:37:00,218 | If I won, that means one of these amazing women to my left is going home. | If I won, that means one of these amazing women to my left is going home. |
746 | 00:37:00,301 | 00:37:01,219 | Um… | Um… |
747 | 00:37:01,636 | 00:37:03,512 | They've both just been so amazing, | They've both just been so amazing, |
748 | 00:37:03,596 | 00:37:05,223 | sharing their knowledge with me. | sharing their knowledge with me. |
749 | 00:37:06,390 | 00:37:10,811 | As high of a moment this is for me, it's equally a sad moment. | As high of a moment this is for me, it's equally a sad moment. |
750 | 00:37:12,146 | 00:37:13,814 | My life is forever changed… | My life is forever changed… |
751 | 00:37:14,982 | 00:37:17,068 | and better for meeting them. | and better for meeting them. |
752 | 00:37:18,069 | 00:37:22,281 | But… being able to be in the finale is something I'm really excited about, | But… being able to be in the finale is something I'm really excited about, |
753 | 00:37:22,365 | 00:37:25,493 | because, as you were representation for me coming up, | because, as you were representation for me coming up, |
754 | 00:37:25,576 | 00:37:28,246 | I'm hoping I can be representation for someone else. | I'm hoping I can be representation for someone else. |
755 | 00:37:28,329 | 00:37:30,289 | Your mom is gonna be so proud of you. | Your mom is gonna be so proud of you. |
756 | 00:37:30,373 | 00:37:32,333 | Thank you. | Thank you. |
757 | 00:37:32,416 | 00:37:34,293 | Sylvie and Tina… | Sylvie and Tina… |
758 | 00:37:35,294 | 00:37:37,296 | sadly, one of you… | sadly, one of you… |
759 | 00:37:38,047 | 00:37:39,757 | will be going home tonight. | will be going home tonight. |
760 | 00:37:43,010 | 00:37:44,720 | We put up a good fight. | We put up a good fight. |
761 | 00:37:47,014 | 00:37:50,726 | I want each of you to know that I am so proud of both of you. | I want each of you to know that I am so proud of both of you. |
762 | 00:37:51,602 | 00:37:53,396 | -You have represented women… -Thank you. | -You have represented women… -Thank you. |
763 | 00:37:53,479 | 00:37:56,190 | …and I could not have asked | …and I could not have asked |
764 | 00:37:56,274 | 00:38:01,779 | for anyone to be better ambassadors of the sport. | for anyone to be better ambassadors of the sport. |
765 | 00:38:02,280 | 00:38:03,489 | -Thank you very much. -Mm-hm. | -Thank you very much. -Mm-hm. |
766 | 00:38:04,657 | 00:38:09,537 | We thought that each of you cooked beautiful dishes. | We thought that each of you cooked beautiful dishes. |
767 | 00:38:09,620 | 00:38:11,372 | Textures were beautiful. | Textures were beautiful. |
768 | 00:38:11,872 | 00:38:17,378 | We really had to split hairs, and it came down to side dishes, | We really had to split hairs, and it came down to side dishes, |
769 | 00:38:17,461 | 00:38:20,047 | and it was not an easy decision. | and it was not an easy decision. |
770 | 00:38:20,548 | 00:38:25,011 | Ms. Sylvie and Ms. Tina, I have enjoyed eatin' your foods. | Ms. Sylvie and Ms. Tina, I have enjoyed eatin' your foods. |
771 | 00:38:25,094 | 00:38:27,888 | I have enjoyed you guys, your personalities, | I have enjoyed you guys, your personalities, |
772 | 00:38:27,972 | 00:38:29,890 | the laughin', the cryin', | the laughin', the cryin', |
773 | 00:38:29,974 | 00:38:32,018 | and I am big fans of yours. | and I am big fans of yours. |
774 | 00:38:34,395 | 00:38:36,564 | I feel like we should stand up almost. Just like… | I feel like we should stand up almost. Just like… |
775 | 00:38:36,647 | 00:38:38,482 | -Okay. - We gonna stand up? | -Okay. - We gonna stand up? |
776 | 00:38:38,566 | 00:38:41,110 | We're just gonna hang on to each other. | We're just gonna hang on to each other. |
777 | 00:38:41,193 | 00:38:42,236 | -Then-- -Hold each other up. | -Then-- -Hold each other up. |
778 | 00:38:42,320 | 00:38:44,155 | And then you catch us when we fall. | And then you catch us when we fall. |
779 | 00:38:46,198 | 00:38:47,366 | -Take a deep breath. | -Take a deep breath. |
780 | 00:38:48,826 | 00:38:50,077 | I'm so sorry… | I'm so sorry… |
781 | 00:38:53,164 | 00:38:53,998 | Sylvie. | Sylvie. |
782 | 00:38:55,124 | 00:38:58,753 | We loved every bit of what you did today. | We loved every bit of what you did today. |
783 | 00:38:59,420 | 00:39:00,963 | But ultimately… | But ultimately… |
784 | 00:39:01,047 | 00:39:05,092 | you cooked our least favorite barbecue dish today, | you cooked our least favorite barbecue dish today, |
785 | 00:39:05,176 | 00:39:07,136 | and I'm so sorry to say… | and I'm so sorry to say… |
786 | 00:39:07,887 | 00:39:09,263 | that you'll be goin' home. | that you'll be goin' home. |
787 | 00:39:10,639 | 00:39:14,769 | I'm happy that I had this opportunity to cook with all of them | I'm happy that I had this opportunity to cook with all of them |
788 | 00:39:14,852 | 00:39:17,605 | and to get your experience and expertise. | and to get your experience and expertise. |
789 | 00:39:18,105 | 00:39:19,690 | -And… | -And… |
790 | 00:39:19,774 | 00:39:22,193 | Oh, come on, Tina, I'm not cryin'. You're good. | Oh, come on, Tina, I'm not cryin'. You're good. |
791 | 00:39:24,528 | 00:39:27,406 | -You're good, come on. -Tina, why are you crying? | -You're good, come on. -Tina, why are you crying? |
792 | 00:39:27,907 | 00:39:29,784 | 'Cause I've really grown to love her. | 'Cause I've really grown to love her. |
793 | 00:39:29,867 | 00:39:31,619 | Aah, it's okay. | Aah, it's okay. |
794 | 00:39:32,203 | 00:39:36,332 | You know, we still have continuing competitions to do it all over. | You know, we still have continuing competitions to do it all over. |
795 | 00:39:36,832 | 00:39:38,626 | -Yeah. -It doesn't end here. | -Yeah. -It doesn't end here. |
796 | 00:39:39,668 | 00:39:42,588 | I am… actually very proud of myself. | I am… actually very proud of myself. |
797 | 00:39:42,671 | 00:39:43,506 | I am… | I am… |
798 | 00:39:44,465 | 00:39:46,133 | sixty-nine years of age, | sixty-nine years of age, |
799 | 00:39:46,217 | 00:39:47,760 | a lady pitmaster. | a lady pitmaster. |
800 | 00:39:47,843 | 00:39:52,056 | I cooked in 100 and something degree temperatures with heat all around. | I cooked in 100 and something degree temperatures with heat all around. |
801 | 00:39:52,139 | 00:39:55,768 | I cooked raccoon. I'm leaving here feeling like… | I cooked raccoon. I'm leaving here feeling like… |
802 | 00:39:56,769 | 00:39:59,105 | I can… I can do anything in barbecue. | I can… I can do anything in barbecue. |
803 | 00:39:59,188 | 00:40:01,315 | I can compete with the best. | I can compete with the best. |
804 | 00:40:01,399 | 00:40:05,152 | There's nothing that you can throw at me that I can't do in a barbecue competition. | There's nothing that you can throw at me that I can't do in a barbecue competition. |
805 | 00:40:05,653 | 00:40:07,822 | I hope you guys don't miss me puttin' my foot in it. | I hope you guys don't miss me puttin' my foot in it. |
806 | 00:40:09,782 | 00:40:11,117 | Okay, cheers! | Okay, cheers! |
807 | 00:40:11,200 | 00:40:13,953 | To Sylvie! | To Sylvie! |
808 | 00:40:15,496 | 00:40:19,250 | In our next and final challenge, it all comes down to this. | In our next and final challenge, it all comes down to this. |
809 | 00:40:19,333 | 00:40:20,584 | Of course, Mr. Hasn't Done This Before… | Of course, Mr. Hasn't Done This Before… |
809 | 00:40:19,333 | 00:40:20,584 | Of course, Mr. Hasn't Done This Before… | Of course, Mr. Hasn't Done This Before… |