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1
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If you can bring it in
one time for me, please.
2
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- Aww!
- It's been a blast.
3
00:00:20,812 --> 00:00:21,771
It's been a blast.
4
00:00:21,855 --> 00:00:23,982
-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
6
00:00:27,569 --> 00:00:32,073
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.
8
00:00:34,034 --> 00:00:35,618
Hey, everybody. Come on out!
9
00:00:35,702 --> 00:00:38,872
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.
11
00:00:43,918 --> 00:00:45,879
- Hi, guys.
- Look who's here.
12
00:00:45,962 --> 00:00:47,380
-Hi, everybody.
- Hi.
13
00:00:47,464 --> 00:00:49,591
-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?
15
00:00:54,137 --> 00:00:58,975
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.
17
00:01:02,187 --> 00:01:04,272
These are two people
that I have a bond with.
18
00:01:04,355 --> 00:01:05,857
Somebody's fixin' to go.
19
00:01:05,940 --> 00:01:07,692
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.
21
00:01:10,653 --> 00:01:12,530
I'm in the top three. Whoo!
22
00:01:12,614 --> 00:01:14,324
-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,
24
00:01:19,537 --> 00:01:20,955
and that's not gonna be me.
25
00:01:21,039 --> 00:01:22,874
All right, so welcome, cookers.
26
00:01:23,750 --> 00:01:26,377
Are things looking a little different?
27
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-A lot different.
- Yes.
28
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There are these additional,
strange-looking cooking items.
29
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What the heck is that?
30
00:01:34,219 --> 00:01:37,472
So, great barbecue exists
all over the world.
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And barbecue in America,
like the country herself,
32
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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.
34
00:01:47,690 --> 00:01:52,153
The greatest barbecuers are familiar
with techniques from all over the world.
35
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Kevin and I designed this challenge
to test exactly that.
36
00:01:56,324 --> 00:01:58,034
We've picked three countries
37
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where barbecue has been baked
into their culture and cuisine.
38
00:02:01,579 --> 00:02:03,164
There's Argentina.
39
00:02:03,248 --> 00:02:05,291
-Beef has been a staple
40
00:02:05,375 --> 00:02:08,503
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.
42
00:02:11,422 --> 00:02:15,426
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,
44
00:02:17,512 --> 00:02:20,765
manufactured from
South American quebracho trees,
45
00:02:20,849 --> 00:02:23,643
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.
47
00:02:27,313 --> 00:02:28,148
Okay.
48
00:02:28,231 --> 00:02:30,775
-So then there's Morocco.
49
00:02:30,859 --> 00:02:33,194
Cardamom, turmeric and za'atar
50
00:02:33,278 --> 00:02:36,072
are often used to spice up
common Moroccan ingredients,
51
00:02:36,156 --> 00:02:39,325
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,
53
00:02:43,538 --> 00:02:48,751
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.
55
00:02:51,129 --> 00:02:53,673
-Lastly, there's Japan.
56
00:02:53,756 --> 00:02:55,967
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
58
00:03:00,180 --> 00:03:03,099
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,
60
00:03:08,104 --> 00:03:13,234
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,
62
00:03:15,153 --> 00:03:17,822
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.
64
00:03:22,869 --> 00:03:25,955
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.
66
00:03:31,252 --> 00:03:36,049
Can you prove your mastery
of all techniques
67
00:03:36,132 --> 00:03:37,508
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.
69
00:03:43,181 --> 00:03:46,309
Now, we've assigned
these barbecue cultures to you at random.
70
00:03:46,935 --> 00:03:49,395
Rasheed, you have Argentina.
71
00:03:49,479 --> 00:03:51,773
I go to Argentina
about two to three times a year.
72
00:03:51,856 --> 00:03:52,857
-You do not!
-Oh!
73
00:03:52,941 --> 00:03:54,901
- I do.
- Rasheed says,
74
00:03:54,984 --> 00:03:58,029
"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."
76
00:04:01,241 --> 00:04:03,326
Mmm… That's kind of a funny smirk.
77
00:04:03,409 --> 00:04:04,994
-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.
79
00:04:07,747 --> 00:04:09,582
- Great point.
- That is true.
80
00:04:09,666 --> 00:04:10,708
-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.
82
00:04:14,879 --> 00:04:17,006
It's an amazing country, amazing culture.
83
00:04:17,090 --> 00:04:20,802
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
85
00:04:22,762 --> 00:04:25,265
and makin' slight fresh condiments
to go with it.
86
00:04:25,723 --> 00:04:28,101
Tina, you've got Morocco.
87
00:04:28,559 --> 00:04:30,186
-Yay. I haven't been there.
- I--
88
00:04:30,270 --> 00:04:31,229
Have you been there?
89
00:04:31,312 --> 00:04:33,314
- No.
-You've not been to Morocco?
90
00:04:33,398 --> 00:04:34,774
-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.
92
00:04:38,653 --> 00:04:41,990
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.
94
00:04:45,618 --> 00:04:46,995
I don't like that.
95
00:04:47,078 --> 00:04:50,832
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.
97
00:04:53,584 --> 00:04:55,044
I eat a lot of Japanese food.
98
00:04:55,128 --> 00:04:56,087
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.
100
00:04:59,590 --> 00:05:01,342
So, okay, I'm feeling good.
101
00:05:01,426 --> 00:05:05,471
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.
103
00:05:09,350 --> 00:05:13,688
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.
105
00:05:16,399 --> 00:05:20,278
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.
107
00:05:24,699 --> 00:05:26,701
- Okay.
108
00:05:26,784 --> 00:05:28,286
- Pronto!
- Pronto!
109
00:05:28,369 --> 00:05:29,454
All right.
110
00:05:29,537 --> 00:05:32,707
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'.
112
00:05:37,337 --> 00:05:38,838
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.
114
00:05:43,593 --> 00:05:45,345
This is not gonna be easy for 'em.
115
00:05:52,101 --> 00:05:53,144
Uh…
116
00:05:54,854 --> 00:05:55,938
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.
118
00:06:02,904 --> 00:06:05,615
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…
120
00:06:08,534 --> 00:06:11,204
and the short amount of time
that I have to make it in.
121
00:06:12,914 --> 00:06:14,624
Oh. Oh.
122
00:06:15,792 --> 00:06:18,544
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,
124
00:06:22,423 --> 00:06:23,508
and why not?
125
00:06:24,425 --> 00:06:26,135
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.
127
00:06:28,346 --> 00:06:30,973
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.
129
00:06:33,684 --> 00:06:36,396
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?
131
00:06:38,856 --> 00:06:39,690
It's lamb.
132
00:06:39,774 --> 00:06:41,317
A nice, good-sized lamb.
133
00:06:41,401 --> 00:06:42,527
What's your plan?
134
00:06:43,778 --> 00:06:47,073
Uh… The current plan is to brine it.
135
00:06:47,156 --> 00:06:49,075
-Salt brine?
-Uh… A salt brine.
136
00:06:49,158 --> 00:06:50,284
That's scary.
137
00:06:51,828 --> 00:06:54,163
-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?
139
00:06:56,791 --> 00:06:59,710
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--
141
00:07:00,920 --> 00:07:03,297
My goal today is keep everything moist.
142
00:07:03,881 --> 00:07:05,341
-Good answer.
-Good luck, bro.
143
00:07:05,425 --> 00:07:07,176
Thank you. Thank you, judges, thank you.
144
00:07:08,553 --> 00:07:09,887
Looks like it's ground…
145
00:07:11,889 --> 00:07:12,723
seaweed.
146
00:07:12,807 --> 00:07:15,810
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,
148
00:07:19,939 --> 00:07:22,775
and usually that's sushi
and sashimi and…
149
00:07:23,317 --> 00:07:26,237
teriyaki-type products and foods, so…
150
00:07:26,320 --> 00:07:28,489
…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…
152
00:07:33,453 --> 00:07:34,454
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.
154
00:07:36,664 --> 00:07:38,082
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.
156
00:07:41,085 --> 00:07:45,214
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.
158
00:07:48,134 --> 00:07:50,720
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.
160
00:07:53,431 --> 00:07:56,309
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."
162
00:07:58,686 --> 00:08:00,855
Ms. Sylvie, how are you?
163
00:08:00,938 --> 00:08:02,440
-I'm doing quite well.
- Good.
164
00:08:02,523 --> 00:08:04,066
- 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.
166
00:08:07,612 --> 00:08:10,490
How many different portions
are we gonna be served tonight?
167
00:08:10,990 --> 00:08:13,075
I'm not sure.
168
00:08:13,159 --> 00:08:15,620
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,
170
00:08:17,914 --> 00:08:21,334
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…
172
00:08:25,129 --> 00:08:28,799
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…
174
00:08:32,803 --> 00:08:34,305
than to change up anything.
175
00:08:34,889 --> 00:08:36,432
Stick to the plan.
176
00:08:39,894 --> 00:08:41,979
My country is Morocco.
177
00:08:42,605 --> 00:08:47,568
I got a few kinds of eggplant,
some cool-lookin' tomatoes,
178
00:08:47,652 --> 00:08:48,819
fancy carrots,
179
00:08:48,903 --> 00:08:50,363
harissa, which I've had.
180
00:08:50,863 --> 00:08:52,323
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.
182
00:08:56,410 --> 00:08:57,411
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…
184
00:09:01,749 --> 00:09:02,583
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.
186
00:09:06,254 --> 00:09:10,716
I'm gonna make my whole menu
geared around spices.
187
00:09:11,300 --> 00:09:12,843
Some kind of house cleaner.
188
00:09:12,927 --> 00:09:15,263
You know, like, really aromatic,
189
00:09:15,346 --> 00:09:17,640
'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,
191
00:09:21,978 --> 00:09:24,730
grilled chicken,
like chicken and dumplings,
192
00:09:24,814 --> 00:09:27,191
and a couscous side,
193
00:09:27,275 --> 00:09:29,860
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.
195
00:09:32,446 --> 00:09:34,198
I am worried about being…
196
00:09:34,949 --> 00:09:38,995
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,
198
00:09:42,540 --> 00:09:45,042
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.
200
00:09:49,422 --> 00:09:52,216
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.
202
00:09:54,844 --> 00:09:56,554
- 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…
204
00:10:01,058 --> 00:10:04,103
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.
206
00:10:07,982 --> 00:10:10,026
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.
208
00:10:14,196 --> 00:10:16,866
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?
210
00:10:20,453 --> 00:10:23,164
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.
212
00:10:26,167 --> 00:10:27,627
That's the goal right now.
213
00:10:27,710 --> 00:10:29,670
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.
215
00:10:34,717 --> 00:10:40,556
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.
217
00:10:45,978 --> 00:10:47,188
Just makin' a brine.
218
00:10:47,271 --> 00:10:50,608
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
220
00:10:53,736 --> 00:10:56,364
over open flames on an asado cross?
221
00:10:56,447 --> 00:10:57,907
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…
223
00:11:01,243 --> 00:11:04,372
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,
225
00:11:08,376 --> 00:11:11,629
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,
227
00:11:13,464 --> 00:11:16,092
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.
229
00:11:18,219 --> 00:11:19,637
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.
231
00:11:22,014 --> 00:11:23,391
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.
233
00:11:28,729 --> 00:11:31,607
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.
235
00:11:39,115 --> 00:11:44,036
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.
237
00:11:45,705 --> 00:11:48,999
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,
239
00:11:51,794 --> 00:11:54,380
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
241
00:11:57,842 --> 00:12:00,261
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…
243
00:12:04,306 --> 00:12:07,143
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.
245
00:12:10,855 --> 00:12:15,109
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,
247
00:12:19,822 --> 00:12:21,490
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.
249
00:12:25,786 --> 00:12:28,330
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.
251
00:12:30,791 --> 00:12:33,711
My initial start in barbecue
started with a blog
252
00:12:33,794 --> 00:12:36,380
that I called Soul Fusion Kitchen.
253
00:12:36,464 --> 00:12:40,676
I am the master
of fusing international dishes
254
00:12:40,760 --> 00:12:44,597
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…
256
00:12:51,562 --> 00:12:53,189
Japanese meal.
257
00:12:57,985 --> 00:13:01,572
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.
259
00:13:06,285 --> 00:13:10,122
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.
261
00:13:14,168 --> 00:13:17,004
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,
263
00:13:20,466 --> 00:13:21,675
I'll kinda be…
264
00:13:22,635 --> 00:13:23,636
traditional."
265
00:13:23,719 --> 00:13:27,348
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.
267
00:13:29,391 --> 00:13:30,810
Oh. See, look at that.
268
00:13:31,644 --> 00:13:33,938
See how it can fall apart really easy.
269
00:13:34,438 --> 00:13:35,606
I mean, look.
270
00:13:35,689 --> 00:13:38,692
Maybe if they're smaller.
Maybe it's too fat.
271
00:13:39,318 --> 00:13:40,402
Make 'em skinnier.
272
00:13:41,111 --> 00:13:43,948
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.
274
00:13:47,326 --> 00:13:50,746
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.
276
00:13:52,873 --> 00:13:55,292
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.
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
279
00:14:04,969 --> 00:14:06,262
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.
281
00:14:12,434 --> 00:14:15,521
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.
283
00:14:19,316 --> 00:14:21,235
All the cooking shows I watched,
284
00:14:21,318 --> 00:14:23,946
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.
286
00:14:26,949 --> 00:14:30,160
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.
288
00:14:34,915 --> 00:14:36,667
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,
290
00:14:38,961 --> 00:14:40,796
so I can get it cooked in time.
291
00:14:41,297 --> 00:14:42,631
But without drying it out
292
00:14:43,299 --> 00:14:44,300
and without burning it.
293
00:14:44,800 --> 00:14:47,261
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
295
00:14:49,638 --> 00:14:52,683
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.
297
00:14:56,228 --> 00:14:59,607
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.
299
00:15:02,568 --> 00:15:06,572
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.
301
00:15:08,866 --> 00:15:10,951
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.
303
00:15:13,537 --> 00:15:17,041
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.
305
00:15:19,376 --> 00:15:22,046
I mean, once again,
Rasheed took on a whole lot.
306
00:15:22,129 --> 00:15:23,255
-Like always.
- Yeah.
307
00:15:23,339 --> 00:15:25,966
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.
309
00:15:28,177 --> 00:15:32,640
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,
311
00:15:34,934 --> 00:15:39,730
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.
313
00:15:44,944 --> 00:15:46,403
Boy, this is flimsy.
314
00:15:47,196 --> 00:15:51,033
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.
316
00:15:52,826 --> 00:15:55,120
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…
318
00:15:58,832 --> 00:16:00,000
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.
320
00:16:05,422 --> 00:16:07,466
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…
322
00:16:09,218 --> 00:16:11,845
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.
324
00:16:16,183 --> 00:16:19,228
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.
326
00:16:21,772 --> 00:16:25,067
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.
328
00:16:28,070 --> 00:16:31,156
It is going to hold the condensation.
329
00:16:31,240 --> 00:16:33,617
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
331
00:16:38,580 --> 00:16:41,834
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.
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…
334
00:16:47,047 --> 00:16:48,298
-Just different.
-Yeah.
335
00:16:48,382 --> 00:16:50,592
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,
337
00:16:52,970 --> 00:16:54,513
but I don't like mesquite wood.
338
00:16:55,305 --> 00:16:57,182
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?
340
00:17:01,437 --> 00:17:04,815
I got Japan
for my international challenge.
341
00:17:05,441 --> 00:17:07,192
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,
343
00:17:11,196 --> 00:17:12,281
I just gotta cook.
344
00:17:12,823 --> 00:17:14,158
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.
346
00:17:18,912 --> 00:17:21,582
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,
348
00:17:25,294 --> 00:17:28,297
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.
350
00:17:31,675 --> 00:17:33,635
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.
352
00:17:36,555 --> 00:17:37,806
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.
354
00:17:41,685 --> 00:17:43,937
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.
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
357
00:17:51,987 --> 00:17:54,448
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.
359
00:17:57,951 --> 00:18:02,873
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…
361
00:18:04,875 --> 00:18:07,419
-Could be some mess.
-…could be concerning.
362
00:18:07,503 --> 00:18:09,671
One wrong move today…
363
00:18:10,255 --> 00:18:11,757
-can send you home.
-Yeah.
364
00:18:14,384 --> 00:18:15,719
Three hours, y'all!
365
00:18:15,803 --> 00:18:18,847
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.
367
00:18:21,225 --> 00:18:23,936
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.
369
00:18:26,772 --> 00:18:28,565
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.
371
00:18:31,860 --> 00:18:35,030
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.
373
00:18:37,157 --> 00:18:40,160
-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.
375
00:18:43,247 --> 00:18:46,458
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...
377
00:18:49,837 --> 00:18:53,966
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.
379
00:18:58,846 --> 00:19:03,058
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.
381
00:19:06,270 --> 00:19:10,149
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.
383
00:19:12,943 --> 00:19:16,572
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.
385
00:19:19,158 --> 00:19:21,410
And then steam the carrots in there.
386
00:19:22,035 --> 00:19:25,289
I'm making spring rolls
with barbecue shrimp.
387
00:19:25,372 --> 00:19:26,832
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.
389
00:19:30,794 --> 00:19:33,547
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.
391
00:19:37,092 --> 00:19:40,095
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.
393
00:19:47,227 --> 00:19:49,021
Gonna make that provoleta.
394
00:19:49,104 --> 00:19:52,107
One of my favorite dishes is a appetizer.
395
00:19:52,191 --> 00:19:53,859
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.
397
00:19:56,361 --> 00:19:58,864
It's really rich, really sharp,
really flavorful.
398
00:19:58,947 --> 00:20:01,241
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.
400
00:20:04,745 --> 00:20:06,163
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.
402
00:20:10,167 --> 00:20:13,503
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.
404
00:20:15,255 --> 00:20:17,841
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.
406
00:20:22,471 --> 00:20:23,388
No!
407
00:20:23,805 --> 00:20:26,767
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.
409
00:20:35,025 --> 00:20:36,026
Oh, my God.
410
00:20:36,526 --> 00:20:37,486
All right…
411
00:20:38,362 --> 00:20:40,405
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!
413
00:20:42,532 --> 00:20:44,409
- Hello.
- Hey, guys.
414
00:20:45,118 --> 00:20:47,704
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."
416
00:20:50,832 --> 00:20:52,834
-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!
418
00:20:55,295 --> 00:20:56,922
-Why not?
- Exactly! Why not?
419
00:20:57,005 --> 00:21:00,133
Because we wanna see
who makes the most delicious…
420
00:21:01,551 --> 00:21:02,636
Just tell us.
421
00:21:02,719 --> 00:21:03,762
…hot sauce!
422
00:21:04,388 --> 00:21:05,639
Whoo!
423
00:21:05,722 --> 00:21:07,057
- Oh, my--
-Oh, my gosh!
424
00:21:07,140 --> 00:21:08,767
Look at that!
425
00:21:08,850 --> 00:21:10,644
- Whoo!
426
00:21:10,727 --> 00:21:14,189
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.
428
00:21:18,151 --> 00:21:22,531
Here, you've got bird peppers,
chile de árbol, habañero,
429
00:21:22,614 --> 00:21:25,534
jalapeño, poblano, serrano,
430
00:21:25,617 --> 00:21:27,953
shishito, morita
431
00:21:28,036 --> 00:21:29,121
and ancho.
432
00:21:29,830 --> 00:21:31,331
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.
434
00:21:35,002 --> 00:21:38,213
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
436
00:21:40,382 --> 00:21:43,593
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…
438
00:21:46,096 --> 00:21:47,514
-Mm. Ready.
-Get smokin'.
439
00:21:47,597 --> 00:21:48,640
-Okay.
-Smoke.
440
00:21:49,641 --> 00:21:50,934
Heat it up.
441
00:21:51,018 --> 00:21:51,852
Peppers.
442
00:21:53,353 --> 00:21:54,187
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…
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.
445
00:22:02,529 --> 00:22:04,114
These are hot!
446
00:22:04,197 --> 00:22:05,449
-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.
448
00:22:07,409 --> 00:22:09,995
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,
450
00:22:11,705 --> 00:22:13,123
I wouldn't say it's sweet,
451
00:22:13,206 --> 00:22:14,541
but it has a lot of…
452
00:22:15,125 --> 00:22:16,126
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,
454
00:22:19,880 --> 00:22:24,343
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.
456
00:22:26,636 --> 00:22:30,057
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,
458
00:22:39,316 --> 00:22:42,110
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...
460
00:22:45,280 --> 00:22:47,157
peppers that really don't have an impact.
461
00:22:47,240 --> 00:22:49,826
So I grabbed one of the hottest,
462
00:22:49,910 --> 00:22:50,786
the Thai chilies.
463
00:22:50,869 --> 00:22:53,372
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.
465
00:22:56,208 --> 00:22:59,002
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.
467
00:23:02,297 --> 00:23:06,301
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
469
00:23:10,806 --> 00:23:12,140
until they were charred.
470
00:23:12,224 --> 00:23:13,183
I peeled them off.
471
00:23:13,266 --> 00:23:15,769
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.
473
00:23:19,648 --> 00:23:20,899
Yeah, I called it, um…
474
00:23:21,650 --> 00:23:23,193
"Southern-Moroccan paste."
475
00:23:25,445 --> 00:23:30,742
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.
477
00:23:32,786 --> 00:23:35,163
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,
479
00:23:38,708 --> 00:23:41,002
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,
481
00:23:44,381 --> 00:23:46,425
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.
483
00:23:55,267 --> 00:23:56,476
You got two hours.
484
00:23:58,061 --> 00:24:00,564
Chickens are in. Finally!
485
00:24:00,647 --> 00:24:04,401
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
487
00:24:06,528 --> 00:24:09,448
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.
489
00:24:11,575 --> 00:24:12,617
And let it ride.
490
00:24:13,535 --> 00:24:14,578
I'm puttin'…
491
00:24:15,245 --> 00:24:17,205
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.
493
00:24:22,419 --> 00:24:25,797
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.
495
00:24:29,843 --> 00:24:32,262
I was originally
gonna do chicken and dumplings,
496
00:24:32,345 --> 00:24:34,055
but that's not gonna happen.
497
00:24:34,139 --> 00:24:35,474
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.
499
00:24:38,685 --> 00:24:42,814
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.
501
00:24:46,443 --> 00:24:49,863
And I got cinnamon,
I got raisins, peppers, onions,
502
00:24:50,405 --> 00:24:52,657
parsley and a little cilantro.
503
00:24:55,327 --> 00:24:57,329
The picanha looks really, really great.
504
00:24:57,412 --> 00:24:58,997
Picanha's a cut of beef.
505
00:24:59,080 --> 00:25:01,082
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.
507
00:25:06,171 --> 00:25:08,924
It's not an extremely long, long cook.
508
00:25:09,007 --> 00:25:10,634
We only have, uh…
509
00:25:11,218 --> 00:25:12,302
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
511
00:25:15,972 --> 00:25:17,766
in Brazil and Argentina.
512
00:25:17,849 --> 00:25:20,268
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.
514
00:25:24,439 --> 00:25:26,733
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.
516
00:25:32,948 --> 00:25:34,115
-Good.
517
00:25:35,033 --> 00:25:37,118
-Good.
-40 minutes!
518
00:25:37,202 --> 00:25:39,621
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.
520
00:25:43,416 --> 00:25:45,544
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.
522
00:25:50,507 --> 00:25:52,008
And these are chicken thighs.
523
00:25:52,717 --> 00:25:55,720
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...
525
00:25:59,849 --> 00:26:02,060
which I'm trying to keep my mind on.
526
00:26:02,143 --> 00:26:03,979
Japanese food is very organized.
527
00:26:04,062 --> 00:26:07,607
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.
529
00:26:09,484 --> 00:26:12,904
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.
531
00:26:19,077 --> 00:26:21,913
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.
533
00:26:24,082 --> 00:26:24,916
You know…
534
00:26:25,584 --> 00:26:28,086
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.
536
00:26:34,551 --> 00:26:36,011
I'mma take a test cut.
537
00:26:36,094 --> 00:26:37,387
Provoleta's goin'.
538
00:26:38,471 --> 00:26:39,556
Picanha's goin'.
539
00:26:40,056 --> 00:26:41,099
Chicken's goin'.
540
00:26:41,808 --> 00:26:43,184
Taking the lamb off.
541
00:26:44,686 --> 00:26:46,354
My bok choy is here.
542
00:26:46,855 --> 00:26:48,773
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.
544
00:26:51,443 --> 00:26:53,403
-What's up, Ms. Sylvie?
- How you doin'?
545
00:26:53,486 --> 00:26:54,321
How you doin'?
546
00:26:54,404 --> 00:26:57,198
I'm, uh… hangin' in here.
547
00:26:57,282 --> 00:26:59,200
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--
549
00:27:02,078 --> 00:27:02,996
the grill is doing.
550
00:27:03,079 --> 00:27:04,873
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.
552
00:27:07,000 --> 00:27:08,918
Always concerned about time.
553
00:27:09,002 --> 00:27:10,462
Two proteins, two sides.
554
00:27:10,545 --> 00:27:12,088
Just making sure I have enough skewers.
555
00:27:12,172 --> 00:27:14,215
-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.
557
00:27:18,470 --> 00:27:20,597
I am extremely concerned about her time.
558
00:27:20,680 --> 00:27:22,474
I know it's a fast cook,
559
00:27:22,557 --> 00:27:25,477
but she doesn't have any meat on
560
00:27:25,560 --> 00:27:26,853
-at this point.
-Nothin'.
561
00:27:28,021 --> 00:27:30,565
-I'm nervous for her. My heart's beatin'.
-Yeah.
562
00:27:33,318 --> 00:27:35,070
These are the final chances.
563
00:27:35,445 --> 00:27:37,781
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,
565
00:27:42,243 --> 00:27:44,162
and I've got the pork belly.
566
00:27:45,288 --> 00:27:46,790
The dilemma of the pork belly.
567
00:27:47,415 --> 00:27:51,002
This is a pomegranate molasses
with peach.
568
00:27:51,503 --> 00:27:52,504
Zhuzh it up.
569
00:27:53,129 --> 00:27:55,340
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.
571
00:27:56,591 --> 00:27:58,760
-Five minutes, y'all! Five minutes.
572
00:27:58,843 --> 00:28:01,554
This is it. These are giving me grief.
573
00:28:01,638 --> 00:28:02,889
Oh, I touched it.
574
00:28:02,972 --> 00:28:06,059
I spent a lot of time
working on the spring rolls.
575
00:28:06,476 --> 00:28:08,103
The ingredients were fine,
576
00:28:08,186 --> 00:28:10,397
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.
578
00:28:14,109 --> 00:28:16,736
And I think it made it mushy and sticky.
579
00:28:16,820 --> 00:28:18,321
I can't turn that in.
580
00:28:20,657 --> 00:28:23,034
One minute, everybody. One minute.
581
00:28:23,118 --> 00:28:26,204
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.
583
00:28:28,623 --> 00:28:30,583
Legitimately, my blood pressure is up.
I'm nervous.
584
00:28:31,167 --> 00:28:32,502
One, two, three, four.
585
00:28:32,585 --> 00:28:34,254
Oh, I forgot the salt.
586
00:28:34,879 --> 00:28:37,924
My hand's on fire. Fire!
587
00:28:38,007 --> 00:28:41,010
-Uh, talk about down to the last second.
588
00:28:43,346 --> 00:28:45,390
Ten, nine,
589
00:28:45,473 --> 00:28:48,268
eight, seven, six…
590
00:28:48,685 --> 00:28:50,603
five, four…
591
00:28:50,687 --> 00:28:53,648
three, two, one…
592
00:28:53,732 --> 00:28:55,900
Show me the meat!
593
00:28:55,984 --> 00:28:58,737
- You did it!
- Oh! You guys are done.
594
00:28:59,738 --> 00:29:01,781
-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.
596
00:29:04,701 --> 00:29:06,077
Look at these three.
597
00:29:06,161 --> 00:29:07,829
They're huggin' it out. Okay.
598
00:29:07,912 --> 00:29:10,206
- May the best woman…
- We did it, ladies.
599
00:29:10,290 --> 00:29:11,583
-…make it through.
- Oh!
600
00:29:12,041 --> 00:29:13,042
All right.
601
00:29:19,215 --> 00:29:20,592
All right!
602
00:29:20,675 --> 00:29:22,927
-Congratulations!
- Hi, guys.
603
00:29:23,303 --> 00:29:27,265
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,
605
00:29:29,851 --> 00:29:32,228
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.
607
00:29:36,232 --> 00:29:40,320
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.
609
00:29:43,782 --> 00:29:48,161
Sylvie, tell us
about your international barbecue spread.
610
00:29:48,787 --> 00:29:51,080
I have a rack of lamb,
611
00:29:51,164 --> 00:29:55,376
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.
613
00:29:58,087 --> 00:30:02,342
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.
615
00:30:05,386 --> 00:30:07,764
My hot sauce is hot.
616
00:30:07,847 --> 00:30:11,518
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.
618
00:30:15,021 --> 00:30:17,857
The hot sauce was a little hot for me.
619
00:30:17,941 --> 00:30:19,192
- Uh, I…
620
00:30:19,275 --> 00:30:22,362
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,
622
00:30:25,490 --> 00:30:27,367
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?
624
00:30:30,912 --> 00:30:33,873
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.
626
00:30:37,377 --> 00:30:39,504
It looks really good.
627
00:30:40,088 --> 00:30:43,466
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.
629
00:30:46,678 --> 00:30:48,596
Now your lamb, great smoke.
630
00:30:49,222 --> 00:30:51,558
-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
632
00:30:54,936 --> 00:30:57,939
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
634
00:31:00,775 --> 00:31:02,735
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.
636
00:31:07,407 --> 00:31:11,619
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.
638
00:31:14,247 --> 00:31:15,290
Yeah…
639
00:31:15,373 --> 00:31:16,332
Tina.
640
00:31:16,416 --> 00:31:19,586
I cooked chicken
seasoned with cumin and cinnamon,
641
00:31:19,669 --> 00:31:21,588
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.
643
00:31:26,467 --> 00:31:28,636
And then couscous salad with carrots,
644
00:31:28,720 --> 00:31:31,973
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.
646
00:31:35,977 --> 00:31:38,062
Do you feel that this dish…
647
00:31:38,813 --> 00:31:40,815
can get you into the finale?
648
00:31:40,899 --> 00:31:43,067
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.
650
00:31:49,574 --> 00:31:52,035
- So, Tina, your kabob…
-Yes, sir.
651
00:31:53,453 --> 00:31:56,706
I thought it was like a juicy,
652
00:31:57,206 --> 00:31:59,792
Moroccan, good-ass sausage.
653
00:31:59,876 --> 00:32:04,213
-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.
655
00:32:06,674 --> 00:32:08,301
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--
657
00:32:11,888 --> 00:32:15,391
-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!
659
00:32:17,352 --> 00:32:18,478
-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.
661
00:32:21,773 --> 00:32:23,149
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.
663
00:32:25,526 --> 00:32:29,280
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
665
00:32:31,532 --> 00:32:33,326
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.
667
00:32:35,536 --> 00:32:37,538
-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.
669
00:32:39,290 --> 00:32:42,168
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…
671
00:32:47,048 --> 00:32:50,093
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.
673
00:32:53,763 --> 00:32:55,932
-Thank you. Appreciate that.
- Congratulations.
674
00:32:56,933 --> 00:33:00,103
-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.
676
00:33:05,733 --> 00:33:08,361
Um, it's served
with Argentinian chimichurri,
677
00:33:08,444 --> 00:33:10,989
served alongside some provoleta
678
00:33:11,072 --> 00:33:13,616
topped with
a slightly less spicy chimichurri…
679
00:33:14,200 --> 00:33:16,077
and a bed of asparagus.
680
00:33:16,911 --> 00:33:18,746
My hot sauce is roasted tomatillos,
681
00:33:18,830 --> 00:33:20,873
along with roasted poblano
and serrano peppers
682
00:33:20,957 --> 00:33:24,085
and a few habañeros and serranos,
683
00:33:24,168 --> 00:33:27,338
uh, with some, uh… sugar,
red wine vinegar,
684
00:33:27,422 --> 00:33:29,298
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
686
00:33:32,010 --> 00:33:33,636
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?
688
00:33:37,140 --> 00:33:38,266
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.
690
00:33:42,729 --> 00:33:46,858
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,
692
00:33:52,488 --> 00:33:56,159
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,
694
00:34:00,955 --> 00:34:04,792
but perfectly cooked, very moist,
very tender.
695
00:34:05,501 --> 00:34:06,961
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
697
00:34:10,339 --> 00:34:12,425
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.
699
00:34:16,804 --> 00:34:19,474
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.
701
00:34:23,061 --> 00:34:29,442
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.
703
00:34:30,651 --> 00:34:32,570
-Rasheed.
-Sir.
704
00:34:32,653 --> 00:34:35,406
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.
706
00:34:37,825 --> 00:34:39,702
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,
708
00:34:43,748 --> 00:34:45,583
-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.
710
00:34:48,419 --> 00:34:50,671
-Pancakes without syrup.
711
00:34:50,755 --> 00:34:52,090
-Griddle cakes.
-It's good.
712
00:34:52,173 --> 00:34:53,382
-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.
714
00:34:56,969 --> 00:35:00,932
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'?
716
00:35:11,734 --> 00:35:13,528
-Nervous.
-A little anxious.
717
00:35:14,028 --> 00:35:16,405
-Anxious, nervous?
-Butterflies and hot peppers.
718
00:35:16,489 --> 00:35:17,406
Mm!
719
00:35:17,490 --> 00:35:18,324
Bliss.
720
00:35:18,866 --> 00:35:19,700
Bliss?
721
00:35:19,784 --> 00:35:22,620
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,
723
00:35:26,332 --> 00:35:30,211
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?
725
00:35:34,215 --> 00:35:35,133
Bliss.
726
00:35:35,216 --> 00:35:37,385
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
728
00:35:40,054 --> 00:35:42,640
from so many different parts
of this world.
729
00:35:42,723 --> 00:35:44,934
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.
731
00:35:53,109 --> 00:35:58,573
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?
733
00:36:04,412 --> 00:36:08,875
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.
735
00:36:12,879 --> 00:36:17,508
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.
737
00:36:23,055 --> 00:36:27,602
For us, the best international dishes
were cooked by…
738
00:36:33,649 --> 00:36:35,359
Rasheed, congratulations,
739
00:36:35,443 --> 00:36:37,069
you are movin' on to the finale.
740
00:36:42,742 --> 00:36:43,868
I told you!
741
00:36:46,704 --> 00:36:48,122
-Congratulations, buddy.
-Congrats!
742
00:36:48,206 --> 00:36:49,540
Thank you. Thank you.
743
00:36:49,624 --> 00:36:52,543
-How are you feeling right now, Rasheed?
-Honored, excited.
744
00:36:53,252 --> 00:36:55,296
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.
746
00:37:00,301 --> 00:37:01,219
Um…
747
00:37:01,636 --> 00:37:03,512
They've both just been so amazing,
748
00:37:03,596 --> 00:37:05,223
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.
750
00:37:12,146 --> 00:37:13,814
My life is forever changed…
751
00:37:14,982 --> 00:37:17,068
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,
753
00:37:22,365 --> 00:37:25,493
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.
755
00:37:28,329 --> 00:37:30,289
Your mom is gonna be so proud of you.
756
00:37:30,373 --> 00:37:32,333
Thank you.
757
00:37:32,416 --> 00:37:34,293
Sylvie and Tina…
758
00:37:35,294 --> 00:37:37,296
sadly, one of you…
759
00:37:38,047 --> 00:37:39,757
will be going home tonight.
760
00:37:43,010 --> 00:37:44,720
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.
762
00:37:51,602 --> 00:37:53,396
-You have represented women…
-Thank you.
763
00:37:53,479 --> 00:37:56,190
…and I could not have asked
764
00:37:56,274 --> 00:38:01,779
for anyone
to be better ambassadors of the sport.
765
00:38:02,280 --> 00:38:03,489
-Thank you very much.
-Mm-hm.
766
00:38:04,657 --> 00:38:09,537
We thought that each of you
cooked beautiful dishes.
767
00:38:09,620 --> 00:38:11,372
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,
769
00:38:17,461 --> 00:38:20,047
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.
771
00:38:25,094 --> 00:38:27,888
I have enjoyed you guys,
your personalities,
772
00:38:27,972 --> 00:38:29,890
the laughin', the cryin',
773
00:38:29,974 --> 00:38:32,018
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…
775
00:38:36,647 --> 00:38:38,482
-Okay.
- We gonna stand up?
776
00:38:38,566 --> 00:38:41,110
We're just gonna hang on to each other.
777
00:38:41,193 --> 00:38:42,236
-Then--
-Hold each other up.
778
00:38:42,320 --> 00:38:44,155
And then you catch us when we fall.
779
00:38:46,198 --> 00:38:47,366
-Take a deep breath.
780
00:38:48,826 --> 00:38:50,077
I'm so sorry…
781
00:38:53,164 --> 00:38:53,998
Sylvie.
782
00:38:55,124 --> 00:38:58,753
We loved every bit of what you did today.
783
00:38:59,420 --> 00:39:00,963
But ultimately…
784
00:39:01,047 --> 00:39:05,092
you cooked our least favorite
barbecue dish today,
785
00:39:05,176 --> 00:39:07,136
and I'm so sorry to say…
786
00:39:07,887 --> 00:39:09,263
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
788
00:39:14,852 --> 00:39:17,605
and to get your experience and expertise.
789
00:39:18,105 --> 00:39:19,690
-And…
790
00:39:19,774 --> 00:39:22,193
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?
792
00:39:27,907 --> 00:39:29,784
'Cause I've really grown to love her.
793
00:39:29,867 --> 00:39:31,619
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.
795
00:39:36,832 --> 00:39:38,626
-Yeah.
-It doesn't end here.
796
00:39:39,668 --> 00:39:42,588
I am… actually very proud of myself.
797
00:39:42,671 --> 00:39:43,506
I am…
798
00:39:44,465 --> 00:39:46,133
sixty-nine years of age,
799
00:39:46,217 --> 00:39:47,760
a lady pitmaster.
800
00:39:47,843 --> 00:39:52,056
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…
802
00:39:56,769 --> 00:39:59,105
I can… I can do anything in barbecue.
803
00:39:59,188 --> 00:40:01,315
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.
805
00:40:05,653 --> 00:40:07,822
I hope you guys don't miss me
puttin' my foot in it.
806
00:40:09,782 --> 00:40:11,117
Okay, cheers!
807
00:40:11,200 --> 00:40:13,953
To Sylvie!
808
00:40:15,496 --> 00:40:19,250
In our next and final
challenge, it all comes down to this.
809
00:40:19,333 --> 00:40:20,584
The whole hog.
810
00:40:20,668 --> 00:40:23,587
Of course, Mr. Hasn't Done This Before…
65998
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