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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…