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I'm happy
you and Grubbs are here.
2
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-Wouldn't be the same.
- Happy to be here.
3
00:00:22,981 --> 00:00:24,566
-Mornin', everybody!
- Mornin'!
4
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Come on in the barn. Join us!
5
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- All right.
- Okay.
6
00:00:28,278 --> 00:00:30,739
- What you think we gotta do?
- I have no idea.
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I've been in the bottom two
twice in this competition already
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and it's quite humbling for me.
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- Good morning, guys.
- How you doin'?
10
00:00:37,662 --> 00:00:39,330
- How's everybody?
- Morning!
11
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The more I go, the more I learn,
the better my chances are of winning this.
12
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If I can just keep from goin' home…
13
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It's-- Because I wanna win.
I'm here to win this competition.
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You got somethin' for us today?
15
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-Oh, we got somethin' for you.
-I think so.
16
00:00:51,676 --> 00:00:54,137
Today, we are celebrating
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American smoking traditions.
18
00:00:56,473 --> 00:00:58,391
At each of your stations,
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00:00:58,475 --> 00:01:01,061
there are two very wild animals
20
00:01:01,144 --> 00:01:04,481
connected to American barbecue history
21
00:01:04,564 --> 00:01:06,608
that we randomly selected for you.
22
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Long before barbecue
focused on chicken, beef, and pork,
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these animals were smoked and grilled
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in backyards and in the backwoods
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all across the American South
for generations.
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When I hear "wild game,"
27
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I'm excited to do the challenge.
28
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Oh, we're gonna do some interesting things
29
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that just grow out there
30
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that we normally eat, but just…
are natural. They're not farmed.
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Who has experience
workin' with wild animals?
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Grubbs.
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-This could be your day, my friend.
-Could be.
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Wild game.
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I'd believe if you put salt and sugar
on a crow, it'll taste good, so…
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you know, if you're hungry enough,
you will eat it.
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I stay optimistic, but I don't rule out.
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I'm workin'
with a great bunch of good cooks here.
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I don't cook
a lot of wild meat at home.
40
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I haven't had much of it in my life.
41
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This is, uh… It's gonna be tough.
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You okay, Tina?
43
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-Yeah.
44
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-See? I'm smilin'.
45
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I don't like the flavors…
46
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or, at least, I don't think
I like the flavors of wild game.
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If you smell the animal,
you can tell if it's gamier.
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Leave wild stuff for the buzzards, or…
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Grub.
50
00:02:10,964 --> 00:02:12,632
For today's challenge,
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each of you will be cooking
two wild proteins,
52
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one of which must be smoked,
and the other included in a stew.
53
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You need to pay careful attention
to which protein you smoke
54
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and which you put in a stew,
55
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because the gaminess
of some of these wild animals
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is much higher than the other.
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Choose very carefully.
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We've also filled your pantries
with some American ingredients
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that aren't as common as they used to be.
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Y'all know these are ingredients
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that you cain't go
to the local grocery store and get.
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Such things like chayote,
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cactus paddles and gooseberries.
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And you have to include them
in two side dishes.
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Myself, I bring a lot of knowledge
of barbecue.
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That's my thing.
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Um, the whole side dishes
and things like that,
68
00:03:01,472 --> 00:03:03,224
that's a little bit out of my wheelhouse.
69
00:03:03,308 --> 00:03:06,603
This is real-deal,
old-old-school backyard barbecue.
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Me and Melissa designed this challenge
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to see how you guys work with tougher,
gamier, unfamiliar meats
72
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and totally wild ingredients.
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All right. So, cookers,
your wild meats are at your stations.
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You've got six and a half hours.
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Don't forget, you're makin' one stew,
one smoked meat, two sides.
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-All right.
-Okay.
77
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-Get smokin'! Let's go!
-Git! Get after it!
78
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Scatter like the little critters
you gon' be cookin', okay?
79
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Oh, my God.
80
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Oh, raccoon! Aieee!
81
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I've got raccoon and elk.
82
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Raccoon?
83
00:03:52,106 --> 00:03:53,441
Tina, what you got?
84
00:03:53,524 --> 00:03:55,944
Venison and… What the…
85
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Iguana. I don't know what I'm gonna do.
86
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I get venison.
87
00:04:00,615 --> 00:04:03,284
I'm not greatly fond of it,
but I've had it.
88
00:04:03,368 --> 00:04:04,994
And then I've got iguana,
89
00:04:05,078 --> 00:04:06,454
a giant lizard.
90
00:04:06,537 --> 00:04:07,705
And it doesn't…
91
00:04:08,289 --> 00:04:09,207
smell good.
92
00:04:11,042 --> 00:04:12,210
What is that?
93
00:04:13,586 --> 00:04:14,754
Phew.
94
00:04:14,879 --> 00:04:16,422
That's a… That's a gator.
95
00:04:17,840 --> 00:04:21,803
That is definitely a gator,
or the longest tailed pig I've ever seen.
96
00:04:22,303 --> 00:04:25,181
I'm not that disappointed
that I've got hare.
97
00:04:25,723 --> 00:04:27,600
Uh, hare is basically rabbit.
98
00:04:27,684 --> 00:04:30,728
I've experienced rabbit before.
99
00:04:30,812 --> 00:04:35,400
Alligator scares me to death.
I have no idea how to cook this.
100
00:04:35,483 --> 00:04:37,151
The texture of the meat…
101
00:04:37,235 --> 00:04:40,196
is just like nothin'
I've ever done before.
102
00:04:40,280 --> 00:04:43,241
I don't know where to start.
103
00:04:44,242 --> 00:04:45,952
This is gonna be a challenge!
104
00:04:47,203 --> 00:04:49,414
-What'd you get, Rasheed?
-I got beaver.
105
00:04:50,415 --> 00:04:52,834
And… squirrel.
106
00:04:53,459 --> 00:04:57,005
I've never thought
of cooking any of these things.
107
00:04:57,088 --> 00:04:58,589
Who makes beaver?
108
00:04:58,673 --> 00:05:00,967
Like, where do you get a beaver?
109
00:05:01,050 --> 00:05:02,135
Look at that bison.
110
00:05:03,177 --> 00:05:05,388
Oh, that's beautiful. I like that.
111
00:05:05,471 --> 00:05:09,726
This is all just new for,
I think, all of us, except Grubbs.
112
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He's always hunting.
He traps these things.
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He has experience cooking all of this.
114
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Grubbs is gonna be the guy
to beat for this competition.
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Oh, my goodness!
116
00:05:18,818 --> 00:05:20,987
I got a fresh cut up possum over here,
117
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and didn't have to get it
off the side of the road.
118
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Half the ribs.
119
00:05:24,282 --> 00:05:26,659
Got a possum.
This is gonna be quite a challenge.
120
00:05:26,743 --> 00:05:28,244
I'm a North Georgia grillbilly.
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This is wild game day.
This is my ball game.
122
00:05:31,164 --> 00:05:33,333
Yeah. Now all we need's a head on it.
123
00:05:33,416 --> 00:05:35,877
This may be my chance to pull out a win
in a challenge.
124
00:05:35,960 --> 00:05:38,463
I put it together, that's actually
a possum minus the head
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-right here.
126
00:05:40,089 --> 00:05:41,758
But it's pretty.
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00:05:41,841 --> 00:05:43,885
Might have a little advantage
of cooking wild game
128
00:05:43,968 --> 00:05:45,428
over some of these other competitors.
129
00:05:47,388 --> 00:05:49,307
Y'all are mean.
I mean, this was…
130
00:05:49,390 --> 00:05:51,976
I know y'all came up with
somethin' different, but this is far out.
131
00:05:52,060 --> 00:05:54,479
They probably won't be speakin' to us
after this.
132
00:05:54,562 --> 00:05:56,981
-We have given them
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some unusual things.
134
00:05:59,192 --> 00:06:01,235
-However, this is a competition.
-Mm-hm.
135
00:06:01,319 --> 00:06:04,614
And at some point,
you have to test their mettle.
136
00:06:04,697 --> 00:06:06,783
So they've been given wild animals
137
00:06:06,866 --> 00:06:10,536
and they've gotta smoke one
and use the second in a stew.
138
00:06:10,620 --> 00:06:12,205
Tell us about the meats.
139
00:06:12,705 --> 00:06:14,040
Iguana's so weird.
140
00:06:14,624 --> 00:06:18,044
Smells like fish, feels like chicken,
but tastes like beef.
141
00:06:18,127 --> 00:06:20,838
If that's your first time handlin' it,
what you gonna do with it?
142
00:06:20,922 --> 00:06:24,759
-Not handle it would be my choice.
-Not.
143
00:06:25,259 --> 00:06:27,053
I'm all right,
long as I don't have to kill it.
144
00:06:27,136 --> 00:06:30,056
That beaver tail's a delicacy
in some places, believe it or not.
145
00:06:30,139 --> 00:06:33,059
That is a fatty piece of meat.
146
00:06:33,476 --> 00:06:35,686
And then you got possum and raccoon.
147
00:06:36,104 --> 00:06:37,438
Very, very gamey.
148
00:06:37,855 --> 00:06:39,774
I'm gettin' ready to touch the raccoon,
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trim all this fat off of it.
150
00:06:41,776 --> 00:06:43,653
It's meat. It's just meat.
151
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So, the key to success
in this challenge
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is… not to get overwhelmed
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by the unusual proteins that you have.
154
00:06:53,788 --> 00:06:56,124
They should look at iguana like chicken,
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bison like beef,
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and use those cooking methods.
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00:06:59,669 --> 00:07:02,672
The cookers who approach it like that
are gonna have an edge.
158
00:07:02,755 --> 00:07:05,675
The cookers who get overwhelmed
are gonna struggle.
159
00:07:06,968 --> 00:07:09,554
It kinda looks like chicken.
I don't know.
160
00:07:09,637 --> 00:07:11,764
I have no idea what I'm doin'.
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00:07:11,848 --> 00:07:14,350
I am going to look so stupid
durin' this challenge.
162
00:07:14,434 --> 00:07:15,601
It's gonna be ridiculous.
163
00:07:15,685 --> 00:07:19,188
This is kind of like tellin' a pizza chef
to make a sushi roll.
164
00:07:19,272 --> 00:07:22,650
Already my anxiety is through the roof
on this challenge.
165
00:07:22,733 --> 00:07:25,987
This was the last basket
that I wanted to get.
166
00:07:26,070 --> 00:07:30,324
The only thing I can do is just start
usin' some of these ingredients.
167
00:07:30,408 --> 00:07:32,535
Grub, which side do you think's the head?
168
00:07:32,618 --> 00:07:34,579
That came off your neck,
what's in your right hand.
169
00:07:34,662 --> 00:07:36,038
-This right here? Okay. Good!
-Yeah.
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00:07:36,122 --> 00:07:39,542
I'm trying to figure out
what part might be the tenderest,
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'cause it doesn't seem to have fat in it.
172
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I'm gonna cook a little piece
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of each one and taste it.
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I've got venison, big old pieces,
175
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and then I've got iguana.
176
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All right, at least it's not gross.
177
00:07:54,557 --> 00:07:58,644
I decided to do the venison first,
because I wanna smoke that.
178
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I'm pokin' all these holes in here…
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00:08:02,565 --> 00:08:05,318
because I'mma shove
these garlic cloves in here.
180
00:08:05,401 --> 00:08:08,446
From the venison I have ate,
it's kind of a strong taste.
181
00:08:08,529 --> 00:08:10,656
Get it all seasoned up
and get it in the smoker
182
00:08:10,740 --> 00:08:12,575
while I'm thinking…
183
00:08:14,118 --> 00:08:16,287
…what I'm gonna do with the iguana.
184
00:08:16,370 --> 00:08:17,997
So, this is chewy.
185
00:08:18,080 --> 00:08:20,291
I'm gonna have to, uh… stew that.
186
00:08:20,374 --> 00:08:21,959
Hah! Okay.
187
00:08:23,211 --> 00:08:25,713
Gosh, there's just not a ton, man.
188
00:08:25,796 --> 00:08:27,173
It's so oily.
189
00:08:27,256 --> 00:08:29,717
It's dark, rich, oily meat.
190
00:08:29,800 --> 00:08:32,386
I feel like the oils alone
will catch fire,
191
00:08:32,470 --> 00:08:36,057
and this squirrel is too small
to really do much with in a stew.
192
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All those bones.
193
00:08:37,225 --> 00:08:38,851
This is gamey, real gamey.
194
00:08:38,935 --> 00:08:41,604
I'm really focused
on the flavor of everything.
195
00:08:41,687 --> 00:08:45,066
That's my plan of attack,
is getting the flavor in there.
196
00:08:45,149 --> 00:08:48,152
To take the gaminess out
of any of the wild game,
197
00:08:48,236 --> 00:08:49,403
it's kind of like body odor.
198
00:08:49,487 --> 00:08:52,406
You don't put perfume on that,
you kind of take a bath.
199
00:08:52,490 --> 00:08:54,700
Seasoning is very important.
200
00:08:54,784 --> 00:08:57,954
You wanna remove that gaminess,
201
00:08:58,037 --> 00:09:00,915
because if something
is not treated properly,
202
00:09:00,998 --> 00:09:02,416
it won't be edible.
203
00:09:03,167 --> 00:09:05,211
Five hours left, everybody.
204
00:09:07,255 --> 00:09:08,798
All this is gonna cook down.
205
00:09:08,881 --> 00:09:10,508
I'm gonna make a…
206
00:09:10,675 --> 00:09:12,385
stew with my raccoon.
207
00:09:12,468 --> 00:09:15,972
My goal in cooking this raccoon
208
00:09:16,055 --> 00:09:18,808
is to disguise it as much as possible,
209
00:09:18,891 --> 00:09:20,810
so that I don't know that it's there,
210
00:09:20,893 --> 00:09:22,728
and then maybe I'll taste it.
211
00:09:22,812 --> 00:09:26,274
Just lookin' at it now, it's like…
It's still sayin' raccoon to me.
212
00:09:26,357 --> 00:09:28,442
Raccoon is real greasy,
213
00:09:28,526 --> 00:09:31,112
naturally greasy with game.
214
00:09:31,195 --> 00:09:34,949
Oh, man! Get you some celery,
some peppers and onions goin'…
215
00:09:35,032 --> 00:09:36,909
I mean, anything, really,
216
00:09:36,993 --> 00:09:39,537
to get you a flavor profile started
217
00:09:39,620 --> 00:09:41,581
-to pull out some of that gaminess.
-Yeah.
218
00:09:44,125 --> 00:09:46,043
Are you makin' a brine, Sylvie?
219
00:09:46,127 --> 00:09:47,920
It's a mari-- More of a marinade.
220
00:09:48,004 --> 00:09:50,631
I've got some rosemary, garlic, thyme.
221
00:09:50,715 --> 00:09:52,466
Which one are you gonna use that on?
222
00:09:52,550 --> 00:09:53,926
Uh, the elk.
223
00:09:54,010 --> 00:09:56,470
I'm putting the trimmed elk…
224
00:09:57,513 --> 00:09:58,472
into that mixture.
225
00:09:58,556 --> 00:10:00,182
I'm gonna marinate it for a while.
226
00:10:00,266 --> 00:10:02,143
This is gonna go on the smoker,
227
00:10:02,226 --> 00:10:05,229
and my plan is to make a type of…
228
00:10:05,313 --> 00:10:07,481
Brunswick stew with the raccoon.
229
00:10:07,565 --> 00:10:10,526
Brunswick stew is a stew that takes
230
00:10:10,610 --> 00:10:14,113
anything you have in the refrigerator,
the freezer, leftovers,
231
00:10:14,196 --> 00:10:16,657
and you put it together
in a pot and you cook it.
232
00:10:16,741 --> 00:10:18,242
By puttin' it in a stew,
233
00:10:18,326 --> 00:10:20,745
hopefully that will get rid
of any off taste
234
00:10:20,828 --> 00:10:21,871
that this meat might have.
235
00:10:21,954 --> 00:10:26,167
This is the first squirrel I'm really
excited to get my hands on.
236
00:10:26,751 --> 00:10:30,004
For my main dish,
I'm doin' lemon-herb roasted squirrel.
237
00:10:30,087 --> 00:10:31,631
In my head, I sort of envisioned
238
00:10:31,714 --> 00:10:35,259
just hittin' it with a cup of olive oil,
and that run off with a little salt.
239
00:10:35,343 --> 00:10:39,138
Just a nice herb brush,
a twist up of thyme, rosemary, sage.
240
00:10:39,221 --> 00:10:41,807
This is gonna sit and marinate
up until maybe the halfway point
241
00:10:41,891 --> 00:10:45,561
'cause it's so small and so lean,
it doesn't need a lot.
242
00:10:45,645 --> 00:10:49,482
And for my stew,
I'm doing beaver dumpling stew.
243
00:10:49,565 --> 00:10:53,778
My grandma makes my favorite dish
as a kid, stew peas.
244
00:10:53,861 --> 00:10:56,155
Subbin' out the beef for beaver,
245
00:10:56,238 --> 00:10:58,741
and hopin' the judges enjoy it
as much as I do.
246
00:11:00,076 --> 00:11:02,787
This is definitely the weirdest thing
I've ever cooked,
247
00:11:02,870 --> 00:11:05,331
is-is this gator and this wild hare.
248
00:11:05,831 --> 00:11:09,168
So in the pan right now, I got, uh,
just a few pieces of gator meat.
249
00:11:09,251 --> 00:11:11,087
I just wanna test these flavors…
250
00:11:11,796 --> 00:11:14,048
and see what goes with what.
251
00:11:14,131 --> 00:11:17,134
Thinkin' I'm gonna smoke the gator
and stew the hare.
252
00:11:17,218 --> 00:11:19,178
I've never cooked gator before.
253
00:11:19,261 --> 00:11:23,140
It kinda looks like chicken.
It seems a little bit salty to me.
254
00:11:23,224 --> 00:11:26,435
What I did is decided to go ahead
and rub it down with some tomato paste
255
00:11:26,852 --> 00:11:30,106
and hopefully, that'll draw
some of that saltiness out of the meat.
256
00:11:30,189 --> 00:11:33,359
This is, uh… somethin'
a little bit outside of my wheelhouse.
257
00:11:33,901 --> 00:11:34,902
But, uh…
258
00:11:35,528 --> 00:11:37,822
you know,
I'm gonna-- I'm gonna give it my all.
259
00:11:38,239 --> 00:11:40,658
There's still some iguana skin on there.
260
00:11:41,826 --> 00:11:44,704
Aah! Just grossed me out a little bit.
I'm all right, though.
261
00:11:45,246 --> 00:11:46,163
Right now,
262
00:11:46,872 --> 00:11:50,209
I'm gonna brown some iguana for a stock,
263
00:11:50,292 --> 00:11:53,170
because I've decided I'm gonna make,
like, a cream-based
264
00:11:53,254 --> 00:11:55,798
iguana chowder stew.
265
00:11:55,881 --> 00:11:57,925
Yeah, 'cause there's not a lotta…
266
00:11:58,509 --> 00:12:00,761
meat, like, that you can get to.
267
00:12:00,845 --> 00:12:04,223
It smells like my pond.
Like, it's kind of fishy.
268
00:12:04,306 --> 00:12:06,392
Makin' tasty iguana. Mm!
269
00:12:06,976 --> 00:12:07,935
Oh, God!
270
00:12:08,018 --> 00:12:11,439
Aah! It's not gettin' any easier.
271
00:12:13,274 --> 00:12:17,319
Okay, it's not chicken. I think it's fine.
I think it's just more…
272
00:12:18,028 --> 00:12:19,155
It's an iguana.
273
00:12:19,947 --> 00:12:20,948
Just a thought.
274
00:12:24,034 --> 00:12:27,246
I do believe I'll make
a sweet Italian sausage with the bison.
275
00:12:27,329 --> 00:12:30,166
The possum, I'm gonna stew.
It's gonna be the bomb.
276
00:12:30,249 --> 00:12:32,168
Grubbs, what you doin'?
277
00:12:32,251 --> 00:12:34,879
I watched Beverly Hillbillies once.
I saw Granny cook some possum
278
00:12:34,962 --> 00:12:36,338
-with some sweet taters.
-Yes.
279
00:12:36,422 --> 00:12:38,299
That's what I'm gonna put together
for you today.
280
00:12:38,382 --> 00:12:40,176
You've had possum stew before?
281
00:12:40,259 --> 00:12:42,261
I've had grilled possum before,
never possum stew,
282
00:12:42,344 --> 00:12:44,680
but I figured my other meat
would hold better up to grillin'.
283
00:12:44,764 --> 00:12:47,558
With the bison,
I'm gonna make a sweet Italian sausage.
284
00:12:47,641 --> 00:12:50,478
-Sausage is my forte.
-Sausage is your forte?
285
00:12:52,146 --> 00:12:53,189
I learned the first time.
286
00:12:53,272 --> 00:12:55,608
Gotta have that flavor in there.
The texture will be good.
287
00:12:56,150 --> 00:12:58,486
I know bison
will take the flavor really well.
288
00:12:58,569 --> 00:13:00,821
And, uh, it's gonna bring
a new flavor of sausage
289
00:13:00,905 --> 00:13:02,531
that y'all haven't tried yet from me.
290
00:13:02,615 --> 00:13:04,742
Now, Grub, you're a backwoods dude.
291
00:13:04,825 --> 00:13:07,244
-Mm.
-I got high expectations.
292
00:13:07,328 --> 00:13:10,122
Can-- For once, can you get
close to the top for once for us?
293
00:13:10,206 --> 00:13:12,541
I know, it-- It sucks
294
00:13:12,625 --> 00:13:14,710
-bein' in the bottom all the time.
295
00:13:14,794 --> 00:13:16,796
It's my third time
makin' sausage in the competition.
296
00:13:16,879 --> 00:13:18,756
First round, the sausage wasn't so good.
297
00:13:18,839 --> 00:13:21,342
The second time,
the Andouille wasn't spicy enough,
298
00:13:21,425 --> 00:13:23,594
so this is gonna either make it
or break it for me.
299
00:13:23,677 --> 00:13:25,387
If I screw it up, I'm goin' home.
300
00:13:25,471 --> 00:13:28,349
If I knock it out the park,
I'mma be here the next time around.
301
00:13:28,432 --> 00:13:31,101
So I have to focus on what I'm doin'
and get it right.
302
00:13:34,939 --> 00:13:36,982
Got possum goin' on the smoker!
303
00:13:37,066 --> 00:13:40,277
Dredged in flour, salt and pepper,
a little fatback for oil in the bottom.
304
00:13:40,361 --> 00:13:42,363
I'm makin' a possum sweet potato stew.
305
00:13:42,446 --> 00:13:44,698
I gotta get it roasted,
try to take some of the wildness
306
00:13:44,782 --> 00:13:46,700
before I actually make a stew out of it.
307
00:13:46,784 --> 00:13:49,078
I feel like a kid on Christmas mornin'
right now.
308
00:13:49,161 --> 00:13:52,498
The key to makin' wild game taste
less gamey
309
00:13:52,998 --> 00:13:54,917
is vinegar, butter, salt.
310
00:13:55,000 --> 00:13:57,127
Sugar's a good one, too,
to take the wildness out.
311
00:13:57,211 --> 00:13:58,921
You always need
a little sugar with possum.
312
00:13:59,004 --> 00:14:01,507
You gotta tame it. That's how you tame it,
with a little sweet.
313
00:14:01,590 --> 00:14:04,885
'Cause it's wild.
So you make it sweet, take the wild out.
314
00:14:06,929 --> 00:14:08,973
What kind of stew are you makin',
by the way?
315
00:14:09,056 --> 00:14:10,015
Rabbit.
316
00:14:13,435 --> 00:14:14,270
Oh.
317
00:14:15,604 --> 00:14:16,772
My fire's out.
318
00:14:18,148 --> 00:14:21,443
I look in my firebox,
and it's totally burned out of wood.
319
00:14:21,527 --> 00:14:25,030
When you're smokin' meat of any kind,
you want to make sure
320
00:14:25,114 --> 00:14:28,117
that the temperature stays consistent
the whole time.
321
00:14:28,200 --> 00:14:29,368
That's very important.
322
00:14:29,451 --> 00:14:30,536
What happened?
323
00:14:33,747 --> 00:14:36,041
I've gotta get this fire built back up.
324
00:14:36,125 --> 00:14:39,169
I've gotta get the smoker
back up to temp just as quick as possible.
325
00:14:39,670 --> 00:14:40,713
My fire went out.
326
00:14:42,256 --> 00:14:44,258
I really don't want to go home today,
327
00:14:44,341 --> 00:14:48,804
so I've gotta do somethin'
to get myself together and regroup,
328
00:14:49,471 --> 00:14:52,308
or I might as well start packin' my bags.
329
00:14:52,391 --> 00:14:56,645
I just wanna get my hare browned up,
then I'm gonna add my other ingredients.
330
00:14:57,271 --> 00:14:59,273
Very important for me
to be in this competition,
331
00:14:59,356 --> 00:15:01,275
not only to do my part
332
00:15:01,358 --> 00:15:03,235
to make Big Worm's Legacy BBQ
333
00:15:03,944 --> 00:15:06,363
what it needs to be, but, uh…
334
00:15:06,447 --> 00:15:07,656
I wanna win.
335
00:15:07,740 --> 00:15:10,159
That would be
a absolute lifelong dream of mine.
336
00:15:12,995 --> 00:15:15,956
Get that pork belly in there
and some smoked bacon.
337
00:15:16,040 --> 00:15:17,499
I'm going to stew the beaver.
338
00:15:17,583 --> 00:15:21,086
I want the judges to forget
that they're having, you know, beaver.
339
00:15:21,170 --> 00:15:24,924
I've got two very, very lean proteins.
340
00:15:25,007 --> 00:15:26,842
We all know
the fat's where all the flavor is.
341
00:15:26,926 --> 00:15:29,553
-Rasheed's got some pork belly over there.
-I seen that.
342
00:15:30,054 --> 00:15:32,973
He could be usin' it, uh,
as a starter for his stew.
343
00:15:33,057 --> 00:15:36,101
With any of the wild game,
the meats are so lean.
344
00:15:36,185 --> 00:15:39,396
Definitely, they need to incorporate
some sort of fat into that.
345
00:15:39,480 --> 00:15:42,066
I brought some onion,
carrots, celery.
346
00:15:42,149 --> 00:15:45,152
This is real backwoods,
pioneer-style cooking,
347
00:15:45,235 --> 00:15:47,905
just rustic greens, rustic fresh herbs.
348
00:15:50,366 --> 00:15:54,119
I got the veggies in there,
getting friendly with that bacon.
349
00:15:54,662 --> 00:15:56,538
This is all for my raccoon stew.
350
00:15:56,622 --> 00:15:59,541
Bacon can make anything taste better.
351
00:15:59,625 --> 00:16:03,337
Especially, I'm hopin' it's gonna make
this raccoon flavorful.
352
00:16:04,755 --> 00:16:07,132
I'm tryin' to get
some coal goin' here.
353
00:16:09,259 --> 00:16:11,720
I've got pecan and hickory,
354
00:16:11,804 --> 00:16:15,140
which, I don't usually use hickory
because it's strong,
355
00:16:15,224 --> 00:16:18,268
but I thought,
if you're gonna make game meat,
356
00:16:18,352 --> 00:16:19,812
it can probably take it.
357
00:16:19,895 --> 00:16:21,647
I'm actually smokin' venison
358
00:16:21,730 --> 00:16:25,693
and I'm also gonna put it
in the stew with iguana, too.
359
00:16:25,776 --> 00:16:28,821
When they talk about "gamey,"
it is this flavor
360
00:16:28,904 --> 00:16:31,115
that's just hard to get around.
361
00:16:31,198 --> 00:16:32,783
The other consideration is
362
00:16:32,866 --> 00:16:35,119
how are these meats
gonna accept smoke?
363
00:16:35,202 --> 00:16:36,829
-Because they're so lean…
-Mm.
364
00:16:36,912 --> 00:16:39,415
…you know,
they're gonna accept smoke very quickly.
365
00:16:39,498 --> 00:16:41,709
I would choose, you know,
the lighter smokes,
366
00:16:41,792 --> 00:16:44,253
the fruit woods, pecan, oak,
367
00:16:44,336 --> 00:16:45,629
but season it well.
368
00:16:45,713 --> 00:16:47,840
That elk is super lean.
369
00:16:47,923 --> 00:16:49,341
There's no marbling.
370
00:16:49,842 --> 00:16:52,636
So, you know
you have to do a real quick cook
371
00:16:53,137 --> 00:16:57,016
just to get it to a medium-rare
temperature where it's safe to eat,
372
00:16:57,099 --> 00:16:58,267
and that's it.
373
00:16:58,350 --> 00:17:00,060
As long as it's safe to eat.
374
00:17:00,144 --> 00:17:02,938
The squirrel is so small
and so lean,
375
00:17:03,022 --> 00:17:04,898
so I'm gonna roast the squirrel.
376
00:17:04,982 --> 00:17:08,027
It won't take a lot of time,
that will give me time to focus
377
00:17:08,110 --> 00:17:10,362
on other elements
that we have to implement.
378
00:17:10,446 --> 00:17:13,115
Gettin' that sweet
Italian bison sausage into the big Lang
379
00:17:13,198 --> 00:17:14,533
to get some flavor in it.
380
00:17:14,616 --> 00:17:17,661
I'm using pecan wood
in the Lang to get my sausages…
381
00:17:17,745 --> 00:17:18,912
smudged with smoke.
382
00:17:19,705 --> 00:17:20,998
Sausages on.
383
00:17:21,081 --> 00:17:23,459
-Our boy Grub.
-Ohh.
384
00:17:23,542 --> 00:17:26,128
-You think he's overconfident?
-I think he is. Um…
385
00:17:27,212 --> 00:17:31,008
First of all,
he has one of the easier proteins,
386
00:17:31,508 --> 00:17:35,095
and he's just gonna attempt
to make a sausage out of it.
387
00:17:35,596 --> 00:17:36,972
So here's my question.
388
00:17:37,056 --> 00:17:39,016
Why would you take
one of the easier meats
389
00:17:39,099 --> 00:17:40,559
which you can treat just like beef
390
00:17:40,642 --> 00:17:44,521
and make a huge leap of faith
391
00:17:45,314 --> 00:17:47,149
that we are, this time…
392
00:17:48,108 --> 00:17:49,568
going to like your sausage?
393
00:17:49,651 --> 00:17:52,029
Because he said sausage is his forte.
394
00:17:52,112 --> 00:17:53,030
Is his forte.
395
00:17:57,743 --> 00:18:00,329
So I got this big ol' tail
396
00:18:01,080 --> 00:18:02,456
that I gotta get done.
397
00:18:02,539 --> 00:18:04,792
I'm not quite sure
how it's gonna turn out.
398
00:18:06,752 --> 00:18:11,298
But… best thing I can do is get it
on the fire and see what happens.
399
00:18:11,381 --> 00:18:12,716
How would you cook gator?
400
00:18:13,133 --> 00:18:15,469
-It looked like he had tail meat.
-Yeah.
401
00:18:15,928 --> 00:18:18,722
-Is that, like, a good part?
-I would say that's a good choice.
402
00:18:18,806 --> 00:18:20,891
-That's a good choice.
-That's about the fattiest part.
403
00:18:20,974 --> 00:18:23,977
So, so far,
he's doin' the right thing.
404
00:18:24,061 --> 00:18:26,772
-It didn't look well seasoned, though.
-Nah.
405
00:18:33,070 --> 00:18:34,571
Four hours left.
406
00:18:35,823 --> 00:18:37,741
This is tart.
You ever tasted one?
407
00:18:37,825 --> 00:18:39,993
-I tasted one. That's a gooseberry.
-Yeah, yeah.
408
00:18:40,077 --> 00:18:41,120
It's like a persimmon.
409
00:18:41,203 --> 00:18:43,997
-Yucca?
-That's the root of the yucca plant, yeah.
410
00:18:44,081 --> 00:18:46,125
Hey, Rasheed,
you peel the yucca, right?
411
00:18:46,667 --> 00:18:48,252
Yeah, you definitely gotta peel it.
412
00:18:48,335 --> 00:18:49,419
Yeah, definitely.
413
00:18:49,920 --> 00:18:52,506
I have never worked with yucca before.
414
00:18:52,589 --> 00:18:55,926
I know that you can make French fries
out of 'em, kinda.
415
00:18:56,552 --> 00:18:59,096
So, uh, that's what
I'm gonna attempt to do.
416
00:18:59,179 --> 00:19:02,015
So, judges, how difficult is it
to work with these ingredients?
417
00:19:02,099 --> 00:19:04,977
-Yucca, sunchokes, huckleberry.
- Sunchokes.
418
00:19:05,060 --> 00:19:07,813
Chayote, cactus paddles.
419
00:19:07,896 --> 00:19:10,232
That cactus paddle,
it has a okra…
420
00:19:10,774 --> 00:19:12,109
-texture to it.
-Uh-huh.
421
00:19:12,192 --> 00:19:13,360
Use it like you use okra.
422
00:19:13,443 --> 00:19:15,863
There's all kinds of things
you can do with these
423
00:19:15,946 --> 00:19:17,114
that they're not aware of.
424
00:19:17,197 --> 00:19:18,949
If they taste it first…
425
00:19:20,492 --> 00:19:22,870
-What are these things again?
-Chayotes, I believe.
426
00:19:23,412 --> 00:19:26,039
-Chayote.
-Yeah. How'd they taste?
427
00:19:26,123 --> 00:19:29,459
They're a little bitter, but they kinda
got an apple texture to 'em.
428
00:19:29,960 --> 00:19:31,295
Maybe a little crisper…
429
00:19:31,879 --> 00:19:32,838
than an apple.
430
00:19:32,921 --> 00:19:37,342
For my sides, I'm thinkin' I'm gonna go
with a chayote apple cobbler.
431
00:19:37,426 --> 00:19:39,303
I'm gonna treat 'em
just like it's an apple.
432
00:19:39,386 --> 00:19:42,556
I'm gonna put some honey
and a little bit of sugar, stew 'em down
433
00:19:42,639 --> 00:19:44,933
and just go from there
and see how it tastes.
434
00:19:45,017 --> 00:19:46,685
Ms. Sylvie, what you bringin'
off the grill?
435
00:19:46,768 --> 00:19:51,106
I got some cactus. They're restin' here,
gettin' ready to go on a salad.
436
00:19:51,190 --> 00:19:54,860
-Beautiful. I never, ever cooked cactus.
-Yes. You and I are in the same boat.
437
00:19:55,444 --> 00:19:56,278
Crunchy.
438
00:19:56,778 --> 00:19:58,030
-Smoky.
-Smoky.
439
00:19:58,113 --> 00:20:00,449
Where I live in California,
440
00:20:00,532 --> 00:20:02,701
there are prickly pear cactus
441
00:20:02,784 --> 00:20:06,663
growing all up and down
the highway that I live in front of.
442
00:20:06,747 --> 00:20:08,123
This is quite tart,
443
00:20:08,207 --> 00:20:10,584
I need to add some more salt to it.
444
00:20:10,667 --> 00:20:12,961
I may even have to add
a little bit of brown sugar.
445
00:20:13,045 --> 00:20:15,088
It's like the raccoon swimming in my pool.
446
00:20:15,172 --> 00:20:18,592
It never even crossed my mind
that that should be on my dinner table.
447
00:20:18,675 --> 00:20:22,012
So I'm gonna make cactus salad
with fresh vegetables,
448
00:20:22,095 --> 00:20:23,597
then I've got this…
449
00:20:23,680 --> 00:20:24,514
…yucca.
450
00:20:24,598 --> 00:20:25,724
I'm gonna go rustic on this
451
00:20:25,807 --> 00:20:29,770
with a mojo-type, creole-type seasoning
going on with it,
452
00:20:29,853 --> 00:20:31,230
with the lemons and the garlic,
453
00:20:31,313 --> 00:20:33,232
and the, uh, salt and pepper.
454
00:20:35,901 --> 00:20:37,945
I'm makin' a chayote mashed potato
455
00:20:38,028 --> 00:20:40,155
with parm and mild cheddar.
456
00:20:40,239 --> 00:20:41,907
I've got-- I've got a few things in mind.
457
00:20:42,741 --> 00:20:44,910
I've got… yucca two ways.
458
00:20:44,993 --> 00:20:48,080
I got 'em in fries and delicious…
459
00:20:48,163 --> 00:20:50,499
…salt and vinegar yucca chips.
460
00:20:50,582 --> 00:20:53,085
Every single challenge so far
has been somethin'
461
00:20:53,168 --> 00:20:54,503
I know nothin' about.
462
00:20:54,586 --> 00:20:57,214
I plan on making fried yucca chips
and fries,
463
00:20:57,297 --> 00:21:00,008
and a blueberry huckleberry vinaigrette
464
00:21:00,092 --> 00:21:02,594
to go over a roasted corn salad.
465
00:21:03,178 --> 00:21:06,014
I'm making sautéed sunchokes
466
00:21:06,098 --> 00:21:08,892
with chopped onion
and some butter in here.
467
00:21:08,976 --> 00:21:13,146
Butter's good with potatoes, so
it should be good with sunchokes, right?
468
00:21:13,230 --> 00:21:14,815
I'm pretty good at making cobbler.
469
00:21:14,898 --> 00:21:17,693
I got my mom's and my paw-paw's
recipe in my head.
470
00:21:18,235 --> 00:21:19,695
It's ready!
471
00:21:20,946 --> 00:21:24,366
This is my paw-paw's batter,
he passed it down to my mom,
472
00:21:25,075 --> 00:21:26,702
for a cobbler pie.
473
00:21:26,785 --> 00:21:29,246
I'm gonna make a pie.
That one is a gimme.
474
00:21:29,329 --> 00:21:32,207
I'm gonna use huckleberries,
and some blackberries and raspberries.
475
00:21:32,291 --> 00:21:33,667
Huckleberry cobbler.
476
00:21:35,252 --> 00:21:36,712
I got my sunchokes cut down.
477
00:21:36,795 --> 00:21:39,548
I got 'em in a little avocado oil,
salt, pepper and garlic.
478
00:21:40,132 --> 00:21:42,759
Get 'em in the pan, get 'em out
on the cooker, get 'em roastin'.
479
00:21:42,843 --> 00:21:44,511
Really focusin' on sides right now.
480
00:21:44,594 --> 00:21:48,682
I'm gonna make mashed yucca with bacon,
and also sautéed chayote.
481
00:21:48,765 --> 00:21:50,684
These in there,
sauté 'em with a bit of butter,
482
00:21:50,767 --> 00:21:52,769
I'mma drizzle some fig balsamic vinegar
on 'em.
483
00:21:52,853 --> 00:21:54,354
That's how I eat 'em at the house.
484
00:21:54,438 --> 00:21:55,981
They give you gas when you eat 'em.
485
00:21:56,064 --> 00:21:57,566
It's gonna be a wild time.
486
00:21:59,192 --> 00:22:01,111
I added the cactus to the salad.
487
00:22:01,611 --> 00:22:03,488
Now I'm gettin' ready
to add the dressing to it.
488
00:22:04,489 --> 00:22:07,200
Then I'm gonna top it off
with some avocado.
489
00:22:07,284 --> 00:22:08,952
Mm, mm, mm!
490
00:22:09,745 --> 00:22:10,662
It's good stuff.
491
00:22:10,746 --> 00:22:12,372
I have a tray of beaver tail
492
00:22:13,165 --> 00:22:14,791
that's been starin' at me all day.
493
00:22:14,875 --> 00:22:17,169
Fried it up,
puffed up lookin' like cracklin'.
494
00:22:17,252 --> 00:22:19,296
So I'm making some beaver cracklin'
as well.
495
00:22:19,713 --> 00:22:21,631
Why not? I'mma use all the beaver…
496
00:22:22,341 --> 00:22:24,343
that I can, literally.
497
00:22:24,760 --> 00:22:26,136
From the nose to the tail.
498
00:22:28,972 --> 00:22:31,308
- Oh, no.
-What's wrong?
499
00:22:31,391 --> 00:22:33,643
-It turned to mush.
500
00:22:34,269 --> 00:22:36,104
-What turned to mush?
-The yucca.
501
00:22:36,605 --> 00:22:38,106
They've been in there the whole time?
502
00:22:38,607 --> 00:22:42,611
-Thirty minutes. Is that too long?
-That is… That's mashed yucca.
503
00:22:44,905 --> 00:22:47,741
You got it, brother. Just--
Hey, take a breath. Take a breath.
504
00:22:53,288 --> 00:22:54,915
I'm gonna stare right in your camera
505
00:22:54,998 --> 00:22:57,125
if you don't go away
for, like, two minutes, please.
506
00:22:58,585 --> 00:23:00,837
Just give me enough time to regroup, man.
507
00:23:00,921 --> 00:23:02,005
Please, God!
508
00:23:03,090 --> 00:23:05,675
I-I do traditional barbecue.
509
00:23:05,759 --> 00:23:07,302
This is not barbecue.
510
00:23:08,011 --> 00:23:10,680
Hey, it's just nothin'.
You got plenty of time.
511
00:23:10,764 --> 00:23:13,558
You can have mashed yucca,
that's a dish my grandma used to make.
512
00:23:13,642 --> 00:23:15,310
-Try to salvage that.
- All right.
513
00:23:15,769 --> 00:23:17,145
Let's do this. We got it.
514
00:23:31,660 --> 00:23:33,870
Three hours, team! Let's kick it up!
515
00:23:35,372 --> 00:23:38,250
-Okay, who wants to taste possum stock?
- No.
516
00:23:38,333 --> 00:23:40,377
-Come on, now.
-No, thank you.
517
00:23:40,460 --> 00:23:42,462
- No, no, no.
-Not even a little bit.
518
00:23:42,879 --> 00:23:44,548
No takers. Oh, well.
519
00:23:45,590 --> 00:23:49,136
Sweet potatoes and possum.
Just like Granny Clampett used to do.
520
00:23:49,761 --> 00:23:51,430
Little sweet potato on the side.
521
00:23:55,851 --> 00:23:56,685
Man!
522
00:23:58,145 --> 00:24:00,105
Why haven't I ever done this before?
523
00:24:01,815 --> 00:24:03,567
Yep, it's good to go.
524
00:24:04,151 --> 00:24:05,610
This can hang out.
525
00:24:08,029 --> 00:24:09,990
-This where all the good stuff is?
-Yes, sir.
526
00:24:10,073 --> 00:24:12,993
This is my beaver dumpling stew.
527
00:24:13,076 --> 00:24:14,786
-This is the dumpling?
-Yes, ma'am.
528
00:24:15,245 --> 00:24:18,665
You got the nerve
to have a smoke ring on your beaver?
529
00:24:18,748 --> 00:24:20,542
Yes, sir, 'cause I smoked it first.
530
00:24:20,625 --> 00:24:22,836
-'Cause this is a barbecue competition.
531
00:24:22,919 --> 00:24:24,254
Now, the one thing…
532
00:24:24,796 --> 00:24:27,007
How much grease do you think
that is sittin' on top?
533
00:24:27,090 --> 00:24:29,217
That is a good amount.
That's about four inches.
534
00:24:29,301 --> 00:24:30,177
Yes, ma'am.
535
00:24:30,260 --> 00:24:32,762
She was concerned about
the amount of oil in my stew.
536
00:24:32,846 --> 00:24:35,849
I knew I'd be fighting a uphill battle
with these far-out ingredients
537
00:24:35,932 --> 00:24:38,977
and I'm not gonna change my cooking style,
538
00:24:39,060 --> 00:24:41,521
but there's a-a little bit
of method to it.
539
00:24:41,605 --> 00:24:42,856
But if he didn't skim that…
540
00:24:43,982 --> 00:24:46,443
-all that oil and grease off the top…
- Yeah.
541
00:24:46,860 --> 00:24:48,612
Imagine what happens when it-- I mean…
542
00:24:48,695 --> 00:24:50,989
- When it sits--
-You get a big dipper of that…
543
00:24:51,072 --> 00:24:52,532
-Ugh.
-It'll be two inches of…
544
00:24:52,616 --> 00:24:54,993
If he don't skim it,
it'll be two inches of fat sittin' there.
545
00:24:55,076 --> 00:24:56,495
Ugh. I don't want that.
546
00:24:59,080 --> 00:24:59,915
Oh, no.
547
00:25:03,585 --> 00:25:07,297
All my liquid is-is cooked out
of my stew on this open fire.
548
00:25:08,340 --> 00:25:10,008
I don't know about Ashley.
549
00:25:10,091 --> 00:25:15,138
I'm not sure that he's going to be able
to apply his barbecue knowledge
550
00:25:15,222 --> 00:25:17,474
to the proteins that we've given him.
551
00:25:19,684 --> 00:25:22,062
Jesus Christ, what could go wrong next?
552
00:25:28,693 --> 00:25:31,071
It's been great
cookin' with y'all.
553
00:25:31,196 --> 00:25:32,405
I'm about to bow out.
554
00:25:33,073 --> 00:25:35,575
- Hey, hey, none of that, man.
- No, Ashley.
555
00:25:36,034 --> 00:25:38,203
- No, man--
-Man, my stew's burned.
556
00:25:38,286 --> 00:25:40,747
-What happened to it?
- My alligator sucks.
557
00:25:41,248 --> 00:25:43,667
I mean, I ain't gonna win, dude.
This is pointless.
558
00:25:43,750 --> 00:25:46,586
- Ash!
-Can any of us help you, Ashley?
559
00:25:46,670 --> 00:25:48,088
I-I don't know.
560
00:25:49,381 --> 00:25:51,466
- Looks like he given up.
- What?
561
00:25:51,550 --> 00:25:52,759
I think he just quit.
562
00:25:56,596 --> 00:25:57,639
What are you doin', man?
563
00:25:57,722 --> 00:26:00,559
Man, I don't even have anything
I can turn in.
564
00:26:00,642 --> 00:26:02,519
He's throwing in the towel.
565
00:26:02,602 --> 00:26:04,271
And I know that's not Ash.
566
00:26:04,354 --> 00:26:07,357
It ain't done. It ain't over.
Don't-Don't… Come on, man.
567
00:26:07,440 --> 00:26:10,569
No one wants to stand by
and see anyone struggle.
568
00:26:10,652 --> 00:26:13,572
I know he's wanting to honor
his lost friend, Big Worm,
569
00:26:13,655 --> 00:26:16,324
and I know Worm
wouldn't have let him quit.
570
00:26:16,408 --> 00:26:18,868
The stew, is it burned down?
Is it dry? Is there water in it?
571
00:26:18,952 --> 00:26:19,786
It's burned.
572
00:26:19,869 --> 00:26:21,705
I just wanted to throw my hands up
and quit.
573
00:26:22,497 --> 00:26:23,540
-Let's get to work.
-But…
574
00:26:23,623 --> 00:26:27,460
Rasheed told me,
"Don't quit, keep pushin' for Big Worm."
575
00:26:29,754 --> 00:26:31,172
That meant a lot.
576
00:26:31,715 --> 00:26:36,261
I start to realize I gotta channel
Big Worm and push through this,
577
00:26:36,344 --> 00:26:38,930
because he would have never gave up,
and I'm not either.
578
00:26:41,016 --> 00:26:43,435
-Yeah, we can-- We can do this.
- We can save that.
579
00:26:43,518 --> 00:26:45,562
Doesn't look bad.
What's wrong with it?
580
00:26:47,522 --> 00:26:49,899
-That's… That's gone.
- You can't save it.
581
00:26:49,983 --> 00:26:53,570
Everyone says you can't
overcook a stew, but you can burn a stew,
582
00:26:53,653 --> 00:26:56,448
and that burnt flavor
is all the way through.
583
00:26:56,531 --> 00:26:58,241
Yeah, so…
584
00:26:58,325 --> 00:27:00,493
-But no one's givin' up.
- No… Never give up.
585
00:27:05,749 --> 00:27:07,083
Ash, how you doin', boy?
586
00:27:07,167 --> 00:27:09,252
-I'm hangin' in there, man.
- Hangin' in there?
587
00:27:09,336 --> 00:27:11,087
- You got this, bro.
588
00:27:12,881 --> 00:27:15,091
Never give up.
589
00:27:15,592 --> 00:27:18,637
My stew,
I'm gonna have to take off the fire,
590
00:27:19,471 --> 00:27:21,348
add some more moisture to it,
591
00:27:21,431 --> 00:27:23,558
throw some tomato paste down in it
592
00:27:23,642 --> 00:27:25,518
to absorb the burnt taste
593
00:27:25,602 --> 00:27:27,312
and just try to get it goin' again.
594
00:27:28,480 --> 00:27:30,231
Just focus on that top,
don't get the bottom.
595
00:27:30,774 --> 00:27:33,610
- I'm good. Appreciate it.
- All right. You're welcome.
596
00:27:33,693 --> 00:27:36,738
There's just somethin'
about this barbecue competition.
597
00:27:36,821 --> 00:27:40,659
If you're strugglin' with somethin',
your neighbor's there to help you.
598
00:27:40,742 --> 00:27:42,744
Now, I'm regrouped, I'm refocused.
599
00:27:42,827 --> 00:27:45,205
I've gotta make this turn in.
600
00:27:45,288 --> 00:27:46,498
You just don't see this.
601
00:27:46,581 --> 00:27:48,625
They're doin' things that can help him
602
00:27:48,708 --> 00:27:50,585
-get them sent home.
- Yeah.
603
00:27:51,628 --> 00:27:54,130
We've got his gator
wrapped up in some foil,
604
00:27:54,214 --> 00:27:56,591
some butter, some stock,
gonna bring some moisture,
605
00:27:56,675 --> 00:28:00,261
just enough time to get that moisture
back into the gator.
606
00:28:01,096 --> 00:28:02,347
And for it to turn out perfect.
607
00:28:04,641 --> 00:28:05,600
All right.
608
00:28:05,684 --> 00:28:07,435
-You good?
- Yeah, I'm good.
609
00:28:07,519 --> 00:28:09,479
-Appreciate it.
- You're welcome, bro.
610
00:28:09,896 --> 00:28:12,691
We're not lettin' anybody quit.
You can't quit, you already came too far
611
00:28:12,774 --> 00:28:15,026
to just give up 'cause somethin' burned.
612
00:28:15,110 --> 00:28:17,987
If you're barbecuing, playing with fire,
and you haven't burned somethin',
613
00:28:18,071 --> 00:28:19,322
you haven't been cookin' right.
614
00:28:21,574 --> 00:28:24,202
I cooked this Brunswick stew with this…
615
00:28:24,911 --> 00:28:26,162
raccoon in it,
616
00:28:26,246 --> 00:28:29,332
and it looks good,
but I cannot put that in my mouth.
617
00:28:29,416 --> 00:28:31,835
Wow! That's beautiful, Ms. Sylvie.
618
00:28:31,918 --> 00:28:34,796
Raccoons, they go through your trash cans,
619
00:28:34,879 --> 00:28:36,214
they eat garbage.
620
00:28:36,297 --> 00:28:38,800
It means, if I ate a raccoon,
I'm eating…
621
00:28:39,968 --> 00:28:41,261
a garbage eater?
622
00:28:42,345 --> 00:28:44,848
I would never guess
that was raccoon. Never.
623
00:28:45,598 --> 00:28:47,726
- That's damn good.
-It is.
624
00:28:48,309 --> 00:28:51,229
-I tasted raccoon!
-There you go.
625
00:28:55,150 --> 00:28:57,485
I need to really go in there
and get my iguana.
626
00:29:00,864 --> 00:29:02,198
Bring that out…
627
00:29:02,866 --> 00:29:03,950
I mean…
628
00:29:04,033 --> 00:29:05,076
I'm behind.
629
00:29:05,160 --> 00:29:06,870
I'm bringin' cream and butter
630
00:29:07,746 --> 00:29:08,997
and my iguana.
631
00:29:09,664 --> 00:29:12,250
Okay, my stove's off.
632
00:29:13,251 --> 00:29:15,795
When I cooked
the sample piece of iguana off,
633
00:29:16,546 --> 00:29:18,173
it-it cooked so quick,
634
00:29:18,757 --> 00:29:20,300
I thought it would get tough in my stew,
635
00:29:20,383 --> 00:29:24,345
so I put the iguana meat in the egg
636
00:29:24,846 --> 00:29:27,557
just to release the flavors
in a different pan.
637
00:29:27,640 --> 00:29:29,517
So I'm watchin' it really close,
'cause it…
638
00:29:30,059 --> 00:29:31,519
I mean, it cooked fast.
639
00:29:32,020 --> 00:29:34,105
I mean, I was shocked, so…
640
00:29:34,189 --> 00:29:38,401
Oh, yeah. It's only been in here a minute
and it's already startin', so…
641
00:29:39,152 --> 00:29:40,111
I'mma…
642
00:29:41,237 --> 00:29:43,323
I guess I have to stay out here with it.
643
00:29:43,406 --> 00:29:46,493
Oh, sit here and wait on the iguana.
644
00:29:49,078 --> 00:29:51,498
Thirty-three minutes!
645
00:29:52,248 --> 00:29:54,542
Samp-- Let's sample the smoked sausage.
646
00:29:55,668 --> 00:29:58,797
Hm. I like it. I don't know how they're
gonna dig the mouthfeel, but I like it.
647
00:29:58,880 --> 00:30:00,256
-A little dry.
-Yeah.
648
00:30:01,132 --> 00:30:02,675
I tasted my sausage.
649
00:30:02,759 --> 00:30:05,970
The texture's off, and these--
These judges know texture, and…
650
00:30:06,721 --> 00:30:08,181
it may be my demise.
651
00:30:08,264 --> 00:30:09,516
A quick barbecue sauce.
652
00:30:10,225 --> 00:30:12,018
Dip them-- Dip them sausages in.
653
00:30:12,101 --> 00:30:14,562
I ended up over-prickin' my sausages,
654
00:30:14,646 --> 00:30:17,023
to get the smoke ring in 'em,
and it dried out a bit on me.
655
00:30:17,607 --> 00:30:20,443
And it's disappointin',
but then I said, "I got it."
656
00:30:20,527 --> 00:30:23,571
I'm gonna make an Italian barbecue sauce
to serve with the sausage.
657
00:30:24,113 --> 00:30:26,407
Sausage and sauce go together
like biscuits and gravy.
658
00:30:26,491 --> 00:30:28,284
I mean, I don't--
I don't wanna overthink it,
659
00:30:28,368 --> 00:30:30,954
I'll mess up the flavor,
so I have to ride with what it is.
660
00:30:35,708 --> 00:30:37,001
Fifteen minutes, everybody.
661
00:30:37,085 --> 00:30:38,127
Bless it!
662
00:30:39,170 --> 00:30:42,549
To be a pioneer woman,
you would have to be very strong.
663
00:30:43,633 --> 00:30:46,219
That's my yuccas.
I boiled it too long.
664
00:30:46,302 --> 00:30:48,805
Now, I'm gonna try to make
mashed potatoes out of 'em.
665
00:30:48,888 --> 00:30:52,225
Pretty much every family dinner at home,
you're gonna have mashed potatoes.
666
00:30:52,308 --> 00:30:53,977
This has turned out pretty good.
667
00:30:57,438 --> 00:30:58,523
Ah, it's heavy.
668
00:30:59,566 --> 00:31:03,194
I cooked it to the right temp,
but let's just hope that they like it.
669
00:31:04,279 --> 00:31:07,448
It is what it is at this point.
Regardless of what happens today,
670
00:31:07,532 --> 00:31:09,576
I'm gonna put somethin' on the plate.
671
00:31:09,659 --> 00:31:11,619
I made my alligator two different ways.
672
00:31:11,703 --> 00:31:14,706
I shredded one of 'em and sliced gator.
673
00:31:15,206 --> 00:31:16,875
It's been an emotional day for me.
674
00:31:16,958 --> 00:31:19,085
More than anything,
I wanna stay in this competition.
675
00:31:19,168 --> 00:31:21,880
Ten, nine, eight…
676
00:31:21,963 --> 00:31:25,008
seven, six, five…
677
00:31:25,091 --> 00:31:28,845
four, three, two, one…
678
00:31:28,928 --> 00:31:30,930
Show me the meats!
679
00:31:32,181 --> 00:31:34,100
-Relief!
-What a day that was.
680
00:31:34,183 --> 00:31:35,476
This ain't gettin' any easier.
681
00:31:36,144 --> 00:31:39,397
At this point, I'm just happy
that I made everything turned in.
682
00:31:39,480 --> 00:31:43,234
I know it's not gonna be the best quality
of what I've done before.
683
00:31:43,318 --> 00:31:47,697
I'm just hopin' that it's just good enough
to squeak me by.
684
00:31:54,454 --> 00:31:55,413
Hello.
685
00:31:55,496 --> 00:31:57,081
- Hey, y'all.
- Welcome.
686
00:31:57,165 --> 00:31:59,709
- Good afternoon.
- Look at this.
687
00:32:05,798 --> 00:32:07,550
- All right, so, Tina.
-Mm.
688
00:32:07,634 --> 00:32:09,719
Why don't you tell us
about your wild protein,
689
00:32:09,802 --> 00:32:12,555
your stew and your sides?
690
00:32:12,639 --> 00:32:14,682
So, a roasted venison,
691
00:32:14,766 --> 00:32:17,018
huckleberry cobbler, sunchokes,
692
00:32:17,101 --> 00:32:18,603
and some lizard stew.
693
00:32:19,062 --> 00:32:22,065
Tina, what was the hardest part
of puttin' all this together for you?
694
00:32:22,732 --> 00:32:25,777
Probably the lizard stew.
695
00:32:25,860 --> 00:32:29,197
But after I cooked a piece,
and tasted it, it was a little easier.
696
00:32:29,280 --> 00:32:32,033
I will tell you that the iguana stew…
697
00:32:32,116 --> 00:32:34,118
-…is surprising to me.
698
00:32:34,202 --> 00:32:35,495
Surprising?
699
00:32:36,913 --> 00:32:38,873
The iguana stew is fantastic.
700
00:32:38,957 --> 00:32:41,042
- I love it.
701
00:32:41,125 --> 00:32:44,087
Your venison, the flavor is there,
it's good smoke.
702
00:32:44,170 --> 00:32:47,382
Could have been just, for me,
a tad bit more tender.
703
00:32:47,465 --> 00:32:49,968
-This is a excellent way to start.
-Oh, thank you.
704
00:32:50,051 --> 00:32:50,969
All right, Rasheed.
705
00:32:51,052 --> 00:32:54,597
I made beaver dumpling stew,
roasted squirrel,
706
00:32:54,681 --> 00:32:57,600
corn and kale salad
with a sunchoke mashed potato.
707
00:32:58,393 --> 00:33:01,688
These little super small pieces
are actually, uh, beaver cracklin'.
708
00:33:01,771 --> 00:33:03,856
So that's a crack-- That's from the tail?
709
00:33:03,940 --> 00:33:05,441
A nice piece of beaver cracklin'.
710
00:33:05,525 --> 00:33:07,610
If you've never had
a beaver tail cracklin'…
711
00:33:08,945 --> 00:33:09,946
you should.
712
00:33:10,029 --> 00:33:14,575
-Thank you.
-The beaver dumplings are…
713
00:33:15,868 --> 00:33:18,496
one of the best things
I've ever had in a stew.
714
00:33:18,579 --> 00:33:19,789
The dumpling…
715
00:33:20,206 --> 00:33:23,001
held its shape, but has so much flavor.
716
00:33:23,084 --> 00:33:23,960
Thank you very much.
717
00:33:24,043 --> 00:33:24,961
I'm a hunter,
718
00:33:25,753 --> 00:33:28,589
and sometimes we cook squirrel
out in the field when we hunt.
719
00:33:28,673 --> 00:33:31,426
It kind of tastes like that to me.
Could have been a little bit better.
720
00:33:31,509 --> 00:33:33,428
First time tastin' squirrel,
721
00:33:33,928 --> 00:33:36,806
-and you just wanna wow, you know?
-Of course.
722
00:33:36,889 --> 00:33:40,184
-Sylvie.
- So what I did was seared elk.
723
00:33:40,268 --> 00:33:43,229
The raccoon is cooked
in a Brunswick-type stew,
724
00:33:43,312 --> 00:33:46,858
then I also have the chayote
and grilled cactus.
725
00:33:46,941 --> 00:33:50,194
The flavor,
the depth of flavor that's in this stew,
726
00:33:50,278 --> 00:33:53,364
I don't think it would've mattered
if you had put every wild game
727
00:33:53,448 --> 00:33:57,201
in the country in this stew,
I think it still would have been good.
728
00:33:57,285 --> 00:33:59,579
This is one of the best stews
I've ever had.
729
00:33:59,662 --> 00:34:01,539
-Ah, thank you.
-Your salad…
730
00:34:02,915 --> 00:34:06,502
I see you kept it California when you put
the avocados in that cactus salad.
731
00:34:06,586 --> 00:34:07,795
This is real good.
732
00:34:07,879 --> 00:34:09,964
Your, uh, elk, the flavor…
733
00:34:10,048 --> 00:34:11,424
as always, on point.
734
00:34:11,507 --> 00:34:13,134
-Good job, Ms. Sylvie.
-Thank you.
735
00:34:13,634 --> 00:34:15,845
Ashley, big day.
736
00:34:15,928 --> 00:34:17,597
-You made it.
-I did.
737
00:34:18,931 --> 00:34:20,808
So I've got a rabbit stew,
738
00:34:21,476 --> 00:34:23,770
sliced and pulled gator,
739
00:34:23,853 --> 00:34:25,354
yucca potatoes,
740
00:34:25,438 --> 00:34:29,275
and a chayote and apple cobbler.
741
00:34:29,358 --> 00:34:31,861
I definitely didn't think
I was gonna be able to do it.
742
00:34:31,944 --> 00:34:33,905
I was havin' one issue after another.
743
00:34:33,988 --> 00:34:35,490
I mean, you pulled it together, man.
744
00:34:35,573 --> 00:34:38,826
I'm glad you took a deep breath
and just reeled it in.
745
00:34:38,910 --> 00:34:40,745
- Right.
-I'm not sayin' if you're gonna
746
00:34:40,828 --> 00:34:45,249
make it further or whatever, whatever,
but I was not expectin' this.
747
00:34:45,333 --> 00:34:46,626
-Thank you.
- Okay.
748
00:34:47,168 --> 00:34:49,295
The, um, alligator
749
00:34:49,378 --> 00:34:51,380
could have used a little more flavor.
750
00:34:51,464 --> 00:34:54,884
-The cobbler's really flavorful.
751
00:34:54,967 --> 00:34:57,470
The potatoes and yucca
752
00:34:57,553 --> 00:34:59,305
-could have used a little bit of salt.
-Okay.
753
00:34:59,388 --> 00:35:01,724
The stew could have been a little…
754
00:35:01,808 --> 00:35:04,227
you know, had a little bit more…
755
00:35:04,310 --> 00:35:05,603
…strength to it.
756
00:35:05,686 --> 00:35:08,856
It's a little thin. It could
have used a little bit of thickener.
757
00:35:09,398 --> 00:35:12,068
So you guys think the soup
could have been a "hair" thicker.
758
00:35:15,029 --> 00:35:16,280
Judges taste my food…
759
00:35:16,364 --> 00:35:20,409
And, believe it or not,
it's not the most terrible comments
760
00:35:20,493 --> 00:35:21,702
that you could receive.
761
00:35:21,786 --> 00:35:25,665
Maybe it's just good enough
to squeak me by to the next round.
762
00:35:25,748 --> 00:35:27,708
Ashley, thank you very much.
763
00:35:27,792 --> 00:35:29,377
-Thank you, guys.
-Grubbs.
764
00:35:31,129 --> 00:35:32,672
I made opossum stew,
765
00:35:32,755 --> 00:35:35,550
I have a sweet Italian bison sausage,
766
00:35:35,633 --> 00:35:39,846
sautéed chayote, mashed yucca
and roasted sunchokes.
767
00:35:48,229 --> 00:35:53,109
For me, I thought that your use
of the barbecue sauce
768
00:35:53,192 --> 00:35:56,737
might have helped, uh,
your texture balance on your sausage.
769
00:35:56,821 --> 00:35:58,322
I thought that it was…
770
00:35:58,406 --> 00:35:59,866
um, very unique.
771
00:35:59,949 --> 00:36:01,951
However, the texture
772
00:36:02,034 --> 00:36:06,080
is not what I wanna see in a sausage.
773
00:36:06,164 --> 00:36:07,790
The flavor of your sausage is…
774
00:36:08,416 --> 00:36:09,542
is just not holdin' up.
775
00:36:10,251 --> 00:36:11,377
Not enough fat.
776
00:36:11,460 --> 00:36:13,379
The possum still really wasn't that bad.
777
00:36:13,462 --> 00:36:16,382
But once again, you just…
on the seasonin'.
778
00:36:17,258 --> 00:36:19,594
I just want
a little bit more oomph to mine.
779
00:36:20,344 --> 00:36:22,513
Your yucca mashed potatoes
and chayote…
780
00:36:22,597 --> 00:36:25,433
sunchokes, I didn't taste anything
in that, didn't taste no flavor.
781
00:36:28,436 --> 00:36:30,646
-You guys should be really proud.
- Yeah.
782
00:36:34,817 --> 00:36:37,612
Goin' into it, this…
My challenge to win,
783
00:36:38,112 --> 00:36:41,532
but the results of my sausage
could be sendin' me to the crib.
784
00:36:49,248 --> 00:36:53,085
Now, judges, who do you think
did the best overall today?
785
00:36:54,337 --> 00:36:56,255
For us, one of your meals
786
00:36:56,881 --> 00:36:59,300
really blew us away today.
787
00:36:59,383 --> 00:37:03,596
Your flavors,
your wild game was pretty spot on.
788
00:37:03,679 --> 00:37:06,432
Today's best meal was made by…
789
00:37:13,064 --> 00:37:13,898
Sylvie.
790
00:37:13,981 --> 00:37:15,608
-Whoo!
- Congratulations!
791
00:37:15,691 --> 00:37:17,360
- Congrats, Sylvie!
792
00:37:17,443 --> 00:37:20,321
Now you can say
that you are the raccoon champion.
793
00:37:20,404 --> 00:37:21,989
-I'm the raccoon champion!
- Yeah!
794
00:37:22,073 --> 00:37:25,117
-I've done it. I'm good.
-Never ate or cooked it, and crushed it.
795
00:37:25,201 --> 00:37:28,120
And crushed it. Mm!
I don't know that I'll ever make it again.
796
00:37:28,204 --> 00:37:29,413
-However, it was good.
797
00:37:29,497 --> 00:37:31,082
Congratulations, Sylvie.
798
00:37:31,165 --> 00:37:32,959
- Congratulations.
-Thank you.
799
00:37:33,042 --> 00:37:34,210
Awesome.
800
00:37:34,669 --> 00:37:37,838
Unfortunately, we have to send
somebody home today.
801
00:37:40,383 --> 00:37:43,803
Judges, who do you feel like
missed the mark?
802
00:37:45,972 --> 00:37:46,806
Ashley…
803
00:37:50,309 --> 00:37:51,310
and Grubbs.
804
00:37:53,396 --> 00:37:55,856
Sorry to say,
we think you both struggled today.
805
00:37:56,524 --> 00:37:58,776
Things didn't work out
quite the way you planned.
806
00:37:59,735 --> 00:38:01,779
Ashley, that gator bit you in the ass.
807
00:38:01,862 --> 00:38:03,155
-It did.
808
00:38:04,115 --> 00:38:06,951
Competition's brought out the best of me
and it's brought out the worst.
809
00:38:07,034 --> 00:38:09,078
I feel like it brought the worst today.
810
00:38:09,161 --> 00:38:11,247
Nobody ever said competition barbecue
811
00:38:11,330 --> 00:38:13,040
-was gonna be easy.
-No, ma'am.
812
00:38:13,124 --> 00:38:15,084
-Suck it up, buttercup.
-That's right.
813
00:38:15,668 --> 00:38:19,922
My boy Grub, I've been beggin' and beggin'
for seasonin' from you.
814
00:38:20,673 --> 00:38:23,342
And you were almost there tonight.
815
00:38:23,426 --> 00:38:27,555
If you move on, you should be ready
as far as your seasonings are concerned,
816
00:38:27,638 --> 00:38:30,224
'cause you should know exactly
what we want by now.
817
00:38:30,766 --> 00:38:34,645
It was a really
tough decision for us today.
818
00:38:36,230 --> 00:38:38,941
But unfortunately,
somebody has to go home.
819
00:38:43,821 --> 00:38:45,114
Grubbs…
820
00:38:46,949 --> 00:38:50,661
you cooked our least favorite meal today,
so you'll be goin' home.
821
00:38:51,203 --> 00:38:52,913
-I'm sorry.
-I'm-- And I'm okay with that.
822
00:38:52,997 --> 00:38:55,374
I appreciate everything
from all you guys, man.
823
00:38:55,458 --> 00:38:58,544
I mean, this has been
one of the highlights of my life,
824
00:38:59,045 --> 00:39:01,297
and, uh, I can't trade it for anything.
825
00:39:01,380 --> 00:39:03,215
Ashley, how you feelin' right now, buddy?
826
00:39:03,299 --> 00:39:05,134
Bittersweet. It is.
827
00:39:05,718 --> 00:39:08,554
But my whole motto is,
"Live to fight another day," and…
828
00:39:09,513 --> 00:39:12,433
by the seat of my pants,
I think I just squeaked by today.
829
00:39:12,516 --> 00:39:16,020
So, uh… we've said it multiple times,
we've become like family,
830
00:39:16,103 --> 00:39:18,064
and it's tough to see family go.
831
00:39:18,647 --> 00:39:19,648
Thanks, brother.
832
00:39:20,816 --> 00:39:23,235
-I'm gonna miss you. You hear me?
-Yeah.
833
00:39:23,694 --> 00:39:26,947
It's a little emotional, saying goodbye
to all the people I met here,
834
00:39:27,031 --> 00:39:29,575
but, uh, the ride itself has been amazing.
835
00:39:29,658 --> 00:39:31,619
My favorite barbecue ladies right here.
836
00:39:31,702 --> 00:39:33,454
Oh, you guys.
837
00:39:33,537 --> 00:39:34,997
Let her rip, tater chip.
838
00:39:35,081 --> 00:39:37,124
Let's go back up to the mountain
to cook opossum,
839
00:39:37,208 --> 00:39:38,709
'cause I learned how to do that today.
840
00:39:38,793 --> 00:39:40,711
If I can get the kids to eat it,
it'd be a winner.
841
00:39:41,921 --> 00:39:45,091
Y'all better brush up on your
history books for the next challenge.
842
00:39:45,174 --> 00:39:48,928
Get to studyin'.
We're gonna go back, way back.
66404
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