1 00:00:01,834 --> 00:00:05,626 We want two dishes that look exactly alike 2 00:00:05,626 --> 00:00:07,709 but taste completely different. 3 00:00:07,709 --> 00:00:09,709 This is a double elimination. 4 00:00:09,709 --> 00:00:12,584 This challenge is all about survival. 5 00:00:12,584 --> 00:00:15,334 You don't want to be the one to sink someone's dream. 6 00:00:15,334 --> 00:00:17,959 I would never make this dish if Buddha weren't on my team. 7 00:00:17,959 --> 00:00:23,792 That might be the best dessert we've had. 8 00:00:23,792 --> 00:00:25,584 The panna cotta hasn't set. 9 00:00:25,584 --> 00:00:28,792 Both domes are texturally off. 10 00:00:28,792 --> 00:00:32,751 The winning team tonight is Jackson and Buddha. 11 00:00:32,751 --> 00:00:34,501 It sucks being down here. 12 00:00:34,501 --> 00:00:41,250 Robert and Sarah, please pack your knives and go. 13 00:00:41,250 --> 00:00:46,083 Ten chefs remain to compete in the ultimate culinary showdown. 14 00:00:46,083 --> 00:00:47,501 At stake for the winner, 15 00:00:47,501 --> 00:00:49,501 a feature in Food and Wine Magazine, 16 00:00:49,501 --> 00:00:52,459 an appearance at the Food & Wine Classic in Aspen, 17 00:00:52,459 --> 00:00:56,709 $250,000 furnished by San Pellegrino 18 00:00:56,709 --> 00:01:00,250 and the coveted title of Top Chef. 19 00:01:00,250 --> 00:01:05,584 ♪♪♪ 20 00:01:05,584 --> 00:01:10,667 ♪♪♪ 21 00:01:10,667 --> 00:01:13,000 I think as hard as it could be to go out individually, 22 00:01:13,000 --> 00:01:15,292 it's so hard to go out as a team. 23 00:01:15,292 --> 00:01:19,209 I was just like, "Oh, it's not my name. Oh my God." 24 00:01:19,209 --> 00:01:20,501 Hi, chefs. 25 00:01:20,501 --> 00:01:22,751 - Padma. - Twist! Oh no. 26 00:01:22,751 --> 00:01:24,959 I know it's hard to say goodbye to two chefs, 27 00:01:24,959 --> 00:01:26,959 but the competition has to go on. 28 00:01:26,959 --> 00:01:30,417 Tomorrow, you'll meet Brooke Williamson on location, 29 00:01:30,417 --> 00:01:32,584 and she'll tell you what your next challenge is. 30 00:01:32,584 --> 00:01:34,584 Get some rest. 31 00:01:34,584 --> 00:01:36,459 - CHEFS: Thank you. - PADMA: I'll see you later. 32 00:01:36,459 --> 00:01:38,250 JO: All right guys, from now on, 33 00:01:38,250 --> 00:01:40,584 someone has to be on watch out for the door. 34 00:01:40,584 --> 00:01:44,417 ♪♪♪ 35 00:01:44,417 --> 00:01:46,792 It doesn't feel like Padma would come in 36 00:01:46,792 --> 00:01:50,417 and give us that omen if it was just a Quickfire. 37 00:01:50,417 --> 00:01:53,167 If she's coming in to warn us, 38 00:01:53,167 --> 00:01:55,501 it's going to be a hard challenge. 39 00:01:55,501 --> 00:01:59,292 ♪♪♪ 40 00:01:59,292 --> 00:02:01,417 - Good morning, chefs. - Good morning. 41 00:02:01,417 --> 00:02:03,292 Follow me, I've got some cool things to show you. 42 00:02:03,292 --> 00:02:07,417 ♪♪♪ 43 00:02:07,417 --> 00:02:09,125 BROOKE: You guys, how cool is this? 44 00:02:09,125 --> 00:02:11,459 - Beautiful. - We've been waiting for this. 45 00:02:11,459 --> 00:02:12,792 It's the barbecue challenge. 46 00:02:12,792 --> 00:02:18,250 ♪♪♪ 47 00:02:18,250 --> 00:02:20,417 This is Texas, and as you know, 48 00:02:20,417 --> 00:02:22,334 it's all about the perfect brisket. 49 00:02:22,334 --> 00:02:23,709 Texas style brisket, 50 00:02:23,709 --> 00:02:25,459 it's one of the most difficult things 51 00:02:25,459 --> 00:02:27,042 to properly accomplish. 52 00:02:27,042 --> 00:02:29,501 Locals have perfected new concepts like 53 00:02:29,501 --> 00:02:32,792 brisket fried rice, brisket hand rolls, brisket pho. 54 00:02:32,792 --> 00:02:34,709 So, for your elimination challenge, 55 00:02:34,709 --> 00:02:37,501 we want you to flip the script on what barbecue can be 56 00:02:37,501 --> 00:02:41,542 and put your own twist on brisket. 57 00:02:41,542 --> 00:02:43,792 You guys seem really intense today. 58 00:02:43,792 --> 00:02:45,209 Girl's from Texas. 59 00:02:45,209 --> 00:02:47,083 [laughing] 60 00:02:47,083 --> 00:02:48,584 I have to represent. 61 00:02:48,584 --> 00:02:50,292 This morning, you'll have 30 minutes 62 00:02:50,292 --> 00:02:52,501 to select your brisket, trim it, rub it, 63 00:02:52,501 --> 00:02:53,584 and get it on the smoker. 64 00:02:53,584 --> 00:02:55,375 Once it's in the smoker, 65 00:02:55,375 --> 00:02:57,375 I'm going to hang back with Willow Villarreal, 66 00:02:57,375 --> 00:03:00,334 the pitmaster here at J-Bar-M, and monitor the temperature 67 00:03:00,334 --> 00:03:02,250 while you all go to Whole Foods Market 68 00:03:02,250 --> 00:03:04,083 to shop out the rest of your dish. 69 00:03:04,083 --> 00:03:05,292 You'll have until midnight tonight 70 00:03:05,292 --> 00:03:07,125 to get your briskets done. 71 00:03:07,125 --> 00:03:09,375 Definitely surprised that we don't have a Quickfire today, 72 00:03:09,375 --> 00:03:11,125 but really glad that we have way more hours 73 00:03:11,125 --> 00:03:13,209 in order to prep and cook. 74 00:03:13,209 --> 00:03:16,501 Your guest judge for tomorrow will be pitmaster Greg Gatlin, 75 00:03:16,501 --> 00:03:18,626 and 20 of Houston's best pitmasters. 76 00:03:18,626 --> 00:03:20,334 - Oh, wow. - MONIQUE: Oh my gosh. 77 00:03:20,334 --> 00:03:21,959 No pressure. 78 00:03:21,959 --> 00:03:23,792 - LUKE: Wow. --it. - All right chefs, 79 00:03:23,792 --> 00:03:27,083 your 30 minutes to get your brisket prepped starts now. 80 00:03:27,083 --> 00:03:29,209 ♪♪♪ 81 00:03:29,209 --> 00:03:31,375 - JAE: Oh my God. - LUKE: Oh yeah! 82 00:03:31,375 --> 00:03:32,792 NICK: Oh yeah. 83 00:03:32,792 --> 00:03:34,584 At this point in the competition, 84 00:03:34,584 --> 00:03:36,167 I've been pretty much consistently staying 85 00:03:36,167 --> 00:03:37,792 in the middle. 86 00:03:37,792 --> 00:03:39,792 Being from Mississippi, I have to crush this. 87 00:03:39,792 --> 00:03:42,417 I'm getting that one. My smoking game is pretty solid. 88 00:03:42,417 --> 00:03:44,959 Those are the great memories from back home, 89 00:03:44,959 --> 00:03:46,751 sitting by the grill with my family. 90 00:03:46,751 --> 00:03:48,042 There we go. 91 00:03:48,042 --> 00:03:50,000 As a chef from Texas, 92 00:03:50,000 --> 00:03:53,626 you gotta figure it out through the smoking process. 93 00:03:53,626 --> 00:03:55,375 You want that flavor to be dragged down 94 00:03:55,375 --> 00:03:56,834 into the center of the meat. 95 00:03:56,834 --> 00:03:58,542 ASHLEIGH: Some nice briskets, huh? 96 00:03:58,542 --> 00:04:00,209 Yeah, they're nice. 97 00:04:00,209 --> 00:04:02,167 If don't put enough flavor into your rub, 98 00:04:02,167 --> 00:04:04,667 you won't find out until 12 hours later. 99 00:04:04,667 --> 00:04:06,667 I almost always rub my brisket 100 00:04:06,667 --> 00:04:10,042 with some like, paprika, harissa blend. 101 00:04:10,042 --> 00:04:11,250 ASHLEIGH: Sounds good. 102 00:04:11,250 --> 00:04:13,083 We have 12 hours of cook time, 103 00:04:13,083 --> 00:04:15,375 so I'm gonna really think through this dish. 104 00:04:15,375 --> 00:04:18,459 I am working on this little spice rub. 105 00:04:18,459 --> 00:04:21,167 - It's called "kitchen pepper." - Love that. 106 00:04:21,167 --> 00:04:23,459 ASHLEIGH: I think of a dish called Chicken and Slicks. 107 00:04:23,459 --> 00:04:25,792 It's just a simple broth with chicken 108 00:04:25,792 --> 00:04:27,626 and these flat dumplings. 109 00:04:27,626 --> 00:04:31,417 So, I'm thinking that I could do kitchen pepper brisket 110 00:04:31,417 --> 00:04:33,125 and sweet potato slicks. 111 00:04:33,125 --> 00:04:35,125 Ginger... 112 00:04:35,125 --> 00:04:37,042 15 minutes. 113 00:04:37,042 --> 00:04:39,375 EVELYN: Nick, what are you going with for your rub, man? 114 00:04:39,375 --> 00:04:42,209 NICK: I definitely add at least 12 to 14 different spices. 115 00:04:42,209 --> 00:04:44,083 What about you? 116 00:04:44,083 --> 00:04:45,751 EVELYN: I'm sticking with the black pepper and salt, 117 00:04:45,751 --> 00:04:47,792 and then just adding notes of different spices 118 00:04:47,792 --> 00:04:49,792 that are going to be part of my dish as well. 119 00:04:49,792 --> 00:04:51,501 I've been waiting to have the challenge 120 00:04:51,501 --> 00:04:53,667 to really showcase my ability to make curries. 121 00:04:53,667 --> 00:04:56,083 So, I'm going to be making a brisket curry. 122 00:04:56,083 --> 00:04:57,667 So, for my brisket rub 123 00:04:57,667 --> 00:04:59,375 I'm just adding a little bit of cinnamon, 124 00:04:59,375 --> 00:05:02,125 I have some coriander, some fennel, 125 00:05:02,125 --> 00:05:03,709 and a bit of paprika in there. 126 00:05:03,709 --> 00:05:06,375 I think I'm in between some pros over here. 127 00:05:06,375 --> 00:05:09,083 Buddha, what are what are you doing with your rub? 128 00:05:09,083 --> 00:05:10,542 Almost tradition with salt and pepper. 129 00:05:10,542 --> 00:05:12,334 - JAE: Oh, cool. - BUDDHA: And yourself? 130 00:05:12,334 --> 00:05:15,167 JAE: I am doing like, a Cajun spice. 131 00:05:15,167 --> 00:05:16,792 BUDDHA: What are you thinking? 132 00:05:16,792 --> 00:05:18,626 I think I'm going to go pasta, man, finally. 133 00:05:18,626 --> 00:05:21,626 My plan is to make brisket the star, 134 00:05:21,626 --> 00:05:24,042 which is why I'm going to do the scarpinocc pasta. 135 00:05:24,042 --> 00:05:27,167 You can stuff it so much that it's like, 90% filling, 136 00:05:27,167 --> 00:05:28,667 and just 10% pasta. 137 00:05:28,667 --> 00:05:30,751 If I stuff a pasta, I might need to grind it. 138 00:05:30,751 --> 00:05:32,459 Yeah. 139 00:05:32,459 --> 00:05:34,167 And you know, the beauty of brisket is like, 140 00:05:34,167 --> 00:05:35,792 - the whole piece. - Yeah. 141 00:05:35,792 --> 00:05:37,542 LUKE: Any specific side I should put down first? 142 00:05:37,542 --> 00:05:39,125 NICK: Yeah, fatty side towards the heat. 143 00:05:39,125 --> 00:05:44,542 LUKE: Towards the heat. 144 00:05:44,542 --> 00:05:46,792 I feel we're about to use the Rolls-Royce 145 00:05:46,792 --> 00:05:49,334 of barbecue smokers here. It's pretty cool. 146 00:05:49,334 --> 00:05:53,459 The frame, is that kind of to like lock in some moisture, 147 00:05:53,459 --> 00:05:54,626 or you-- 148 00:05:54,626 --> 00:06:02,167 So, moisture. 149 00:06:02,167 --> 00:06:03,334 [Jae groaning] 150 00:06:03,334 --> 00:06:05,459 Barbecue in Korea is really big. 151 00:06:05,459 --> 00:06:09,626 But we slice the raw beef super thinly 152 00:06:09,626 --> 00:06:11,751 and grill on the table side. 153 00:06:11,751 --> 00:06:13,501 All right. 154 00:06:13,501 --> 00:06:16,375 So, this type of barbecue is very different 155 00:06:16,375 --> 00:06:18,375 than what I'm really used to. 156 00:06:18,375 --> 00:06:20,334 Don't slam it. 157 00:06:20,334 --> 00:06:21,709 EVELYN: I'm gonna just pray on it. 158 00:06:21,709 --> 00:06:23,584 [Evelyn praying] 159 00:06:23,584 --> 00:06:25,626 To the brisket gods. 160 00:06:25,626 --> 00:06:29,417 - DAMARR: Y'all ready? - JACKSON: Deal. 161 00:06:29,417 --> 00:06:33,292 - BUDDHA: I smell like smoke. - LUKE: Good luck, Jae. 162 00:06:33,292 --> 00:06:36,792 - JAE: Good luck to you. - MONIQUE: Good luck, everyone. 163 00:06:36,792 --> 00:06:39,292 Okay, so, let's get some inspiration. 164 00:06:39,292 --> 00:06:41,292 - BUDDHA: What are you making? - MONIQUE: Onion soubise. 165 00:06:41,292 --> 00:06:43,959 - Going super French on this. - Soubise? 166 00:06:43,959 --> 00:06:45,626 I'm actually doing something French as well. 167 00:06:45,626 --> 00:06:47,167 Beef bourguignon. 168 00:06:47,167 --> 00:06:48,751 Oh, cool! Nice. 169 00:06:48,751 --> 00:06:51,626 Because I'm so uncomfortable and inexperienced 170 00:06:51,626 --> 00:06:53,751 with barbecue itself, 171 00:06:53,751 --> 00:06:55,542 I'm just going to stick with what I know 172 00:06:55,542 --> 00:06:57,167 and be inspired by French cooking. 173 00:06:57,167 --> 00:06:58,751 JACKSON: Hey, you need help? Let me help you. 174 00:06:58,751 --> 00:07:00,167 MONIQUE: No, I think I'm okay. 175 00:07:00,167 --> 00:07:01,792 I think of it like a steak dish 176 00:07:01,792 --> 00:07:03,626 where you feature the brisket on itself, 177 00:07:03,626 --> 00:07:06,459 and on the side you have potatoes or shallots, 178 00:07:06,459 --> 00:07:10,792 things like that. 179 00:07:10,792 --> 00:07:13,375 ASHLEIGH: I'm doing something like chicken and slicks. 180 00:07:13,375 --> 00:07:14,751 Are you familiar with chicken and dumplings? 181 00:07:14,751 --> 00:07:16,501 MONIQUE: Oh yeah. 182 00:07:16,501 --> 00:07:19,000 I'm surprised at how much cook time we have. 183 00:07:19,000 --> 00:07:21,501 I start to think of what else I can do: 184 00:07:21,501 --> 00:07:24,584 stewed greens, sweet potatoes, creamed corn, 185 00:07:24,584 --> 00:07:28,042 flavors that are reminiscent of my family barbecue. 186 00:07:28,042 --> 00:07:29,250 I'm going to get more parsnips. 187 00:07:29,250 --> 00:07:31,125 Five minutes, chefs. 188 00:07:31,125 --> 00:07:33,083 All right, I'm checking out. 189 00:07:33,083 --> 00:07:34,709 I think I'm just going to make it. 190 00:07:34,709 --> 00:07:36,584 - $293. - Thank you. 191 00:07:36,584 --> 00:07:41,334 BUDDHA: All right, let's get to the kitchen, guys. 192 00:07:41,334 --> 00:07:48,542 ♪♪♪ 193 00:07:48,542 --> 00:07:52,834 Hey, chefs. How's it going? 194 00:07:52,834 --> 00:07:57,125 We've decided to do things a little out of order today. 195 00:07:57,125 --> 00:07:59,209 Sons of bitches. 196 00:07:59,209 --> 00:08:00,375 [chuckling] 197 00:08:00,375 --> 00:08:05,375 ♪♪♪ 198 00:08:05,375 --> 00:08:07,834 TOM: We've decided to do things a little out of order today. 199 00:08:07,834 --> 00:08:10,417 [whispering] Jesus Christ. 200 00:08:10,417 --> 00:08:12,667 I never said there wasn't a Quickfire. 201 00:08:12,667 --> 00:08:18,375 ♪♪♪ 202 00:08:18,375 --> 00:08:20,375 TOM: So, for this Quickfire Challenge, 203 00:08:20,375 --> 00:08:22,167 we thought we'd have a little fun 204 00:08:22,167 --> 00:08:26,167 with a classic barbecue side: Texas toast. 205 00:08:26,167 --> 00:08:29,167 Never made Texas toast. Never eaten Texas toast. 206 00:08:29,167 --> 00:08:33,167 Why does it need to be Texan? Can't it just be toast? 207 00:08:33,167 --> 00:08:35,667 Texas toast is a thick-cut slice of bread. 208 00:08:35,667 --> 00:08:38,375 The story goes: at a pig stand in the '40s, 209 00:08:38,375 --> 00:08:40,209 a bread order came in that was too thick 210 00:08:40,209 --> 00:08:41,792 to fit into the toaster, 211 00:08:41,792 --> 00:08:43,584 so they decided to butter and grill the bread, 212 00:08:43,584 --> 00:08:45,501 giving us Texas toast. 213 00:08:45,501 --> 00:08:47,501 We've stocked a variety of breads and challenge dairy 214 00:08:47,501 --> 00:08:49,042 for you to work with. 215 00:08:49,042 --> 00:08:50,501 TOM: Come up with something delicious, 216 00:08:50,501 --> 00:08:53,125 possibly something we've never seen before. 217 00:08:53,125 --> 00:08:54,918 But there's a little bit at stake here. 218 00:08:54,918 --> 00:09:00,167 Whoever wins this challenge will win immunity and $10,000. 219 00:09:00,167 --> 00:09:01,751 - --it. - Well, God damn. 220 00:09:01,751 --> 00:09:03,209 [Monique giggling] 221 00:09:03,209 --> 00:09:06,125 $10,000... for toast? 222 00:09:06,125 --> 00:09:07,292 Game on. 223 00:09:07,292 --> 00:09:09,417 If I was to win $10,000, 224 00:09:09,417 --> 00:09:13,125 I'd pay my pug's eye surgery. 225 00:09:13,125 --> 00:09:14,834 No --it. He's gone blind. 226 00:09:14,834 --> 00:09:16,584 [dog whimpering] 227 00:09:16,584 --> 00:09:18,292 TOM: You have 30 minutes on the clock, 228 00:09:18,292 --> 00:09:22,292 - and your time starts... - TOM & BROOKE: Now. 229 00:09:22,292 --> 00:09:24,334 ASHLEIGH: What do we have here? 230 00:09:24,334 --> 00:09:27,667 MONIQUE: Oh my God, this is crazy. 231 00:09:27,667 --> 00:09:30,626 - Sorry, I'm in your face. - MONIQUE: What is this? 232 00:09:30,626 --> 00:09:32,709 I go for the French country bread, nobody touches that. 233 00:09:32,709 --> 00:09:34,542 I'm okay, all right. Ugh. 234 00:09:34,542 --> 00:09:38,375 EVELYN: I got all the things. 235 00:09:38,375 --> 00:09:40,042 DAMARR: What kind of bread did you get, Jo? 236 00:09:40,042 --> 00:09:41,375 Olive oil and thyme. What'd you get? 237 00:09:41,375 --> 00:09:42,876 Thick-cut white bread. 238 00:09:42,876 --> 00:09:44,417 I don't know what to expect anymore. 239 00:09:44,417 --> 00:09:46,125 Just when you think you're safe. 240 00:09:46,125 --> 00:09:48,709 Oh my God, this is time away from my dish. 241 00:09:48,709 --> 00:09:50,375 I want to get this Quickfire over with 242 00:09:50,375 --> 00:09:53,501 so that I can focus on my brisket. 243 00:09:53,501 --> 00:09:56,584 I'm doing a pizza roll, just like mom used to make. 244 00:09:56,584 --> 00:09:59,167 I'm thinking BLT. Three different type of tomatoes, 245 00:09:59,167 --> 00:10:01,083 wilt down most of everything on it. 246 00:10:01,083 --> 00:10:04,167 It's hard to deliver up that message of Texas toast 247 00:10:04,167 --> 00:10:07,334 by having like, a thin cut of bread. 248 00:10:07,334 --> 00:10:11,542 You know, you're in Texas. It needs to be durable. 249 00:10:11,542 --> 00:10:14,125 MONIQUE: What the [bleep] Jackson! 250 00:10:14,125 --> 00:10:16,834 I have no ----ing idea, man. I'm from Cali. You know? 251 00:10:16,834 --> 00:10:18,667 What's your plan, Jackson? 252 00:10:18,667 --> 00:10:20,584 I'm going to do a shrimp toast. How about you? 253 00:10:20,584 --> 00:10:23,501 I'm going to do a mille-feuille of bread. 254 00:10:23,501 --> 00:10:25,209 In 30 minutes? Damn. 255 00:10:25,209 --> 00:10:27,584 A mille-feuille is basically a thousand layers. 256 00:10:27,584 --> 00:10:30,584 So, my plan is to cut the Texas toast really thin. 257 00:10:30,584 --> 00:10:32,292 I want to make a buttercream. 258 00:10:32,292 --> 00:10:33,375 JACKSON: Buttercream, so you're going sweet? 259 00:10:33,375 --> 00:10:34,792 I'm going sweet. 260 00:10:34,792 --> 00:10:36,584 And create layers of buttercream in toast. 261 00:10:36,584 --> 00:10:38,167 BUDDHA: Jae, what's your plan? 262 00:10:38,167 --> 00:10:39,459 JAE: Vietnamese style shrimp toast. 263 00:10:39,459 --> 00:10:41,417 I am nervous! 264 00:10:41,417 --> 00:10:44,334 ASHLEIGH: We never even talked about this possibility. 265 00:10:44,334 --> 00:10:46,292 - Like, hello. - 15 minutes. 266 00:10:46,292 --> 00:10:47,501 Ugh! 267 00:10:47,501 --> 00:10:49,167 Damn, ain't that some sh. 268 00:10:49,167 --> 00:10:50,959 What are you making? 269 00:10:50,959 --> 00:10:52,626 Mushroom toast since I found lion's mane 270 00:10:52,626 --> 00:10:54,167 and maitake mushrooms. 271 00:10:54,167 --> 00:10:55,792 There's $10,000 on the line. 272 00:10:55,792 --> 00:10:58,459 I have a wonderful fiancée and a wedding to plan. 273 00:10:58,459 --> 00:11:00,334 JACKSON: You ever make Texas toast before, Jo? 274 00:11:00,334 --> 00:11:02,209 JO: Usually when I'm drunk, very late at night. 275 00:11:02,209 --> 00:11:04,334 When you're drunk? Okay. 276 00:11:04,334 --> 00:11:05,751 NICK: Buddha, how are you doing over there? 277 00:11:05,751 --> 00:11:07,584 BUDDHA: I've been better. 278 00:11:07,584 --> 00:11:09,167 BUDDHA: I've got a croissant. 279 00:11:09,167 --> 00:11:10,834 So, I'm going to do a mille-feuille. 280 00:11:10,834 --> 00:11:15,334 NICK: Luke, what are you doing in a blender right now? 281 00:11:15,334 --> 00:11:17,667 - ASHLEIGH: Silence. - Thank you, Luke. 282 00:11:17,667 --> 00:11:20,751 NICK: Lukey don't have time to talk. 283 00:11:20,751 --> 00:11:22,542 LUKE: I'm going to make crawfish and chorizo emulsion 284 00:11:22,542 --> 00:11:24,584 on top focaccia with pancetta. 285 00:11:24,584 --> 00:11:26,250 BUDDHA: Why did you use focaccia bread? 286 00:11:26,250 --> 00:11:27,375 LUKE: 'Cause I like focaccia bread. 287 00:11:27,375 --> 00:11:28,501 [Buddha chuckling] 288 00:11:28,501 --> 00:11:30,167 JAE: Hot stuff, very hot. 289 00:11:30,167 --> 00:11:31,459 Right behind, hot. 290 00:11:31,459 --> 00:11:33,292 Hot, hot. Very hot. 291 00:11:33,292 --> 00:11:36,167 Hey, chefs, you got five minutes left. Five minutes. 292 00:11:36,167 --> 00:11:37,792 - JO: Five minutes. Yes, chef. - BUDDHA: Whoo! 293 00:11:37,792 --> 00:11:39,542 MONIQUE: Hot, hot, hot, hot. 294 00:11:39,542 --> 00:11:41,626 Once I start cutting the mille-feuille, 295 00:11:41,626 --> 00:11:44,167 I realize that I need something else on the plate 296 00:11:44,167 --> 00:11:46,334 to give it another dimension. 297 00:11:46,334 --> 00:11:48,250 I find king trumpet mushrooms 298 00:11:48,250 --> 00:11:51,167 in order to make my dish sweet and savory. 299 00:11:51,167 --> 00:11:53,542 And so I'm rushing to just get them cooked. 300 00:11:53,542 --> 00:11:55,709 - JACKSON: Three minutes. - MONIQUE: This is crazy! 301 00:11:55,709 --> 00:11:57,792 JAE: How is your toast coming along, Evelyn? 302 00:11:57,792 --> 00:12:00,125 Tastes delicious, maybe doesn't look the greatest. 303 00:12:00,125 --> 00:12:01,709 Coming through. 304 00:12:01,709 --> 00:12:03,542 This right here is going to make a statement. 305 00:12:03,542 --> 00:12:05,209 Oh my God. 306 00:12:05,209 --> 00:12:07,501 - 30 seconds, y'all - MONIQUE: Ugh! 307 00:12:07,501 --> 00:12:10,501 BUDDHA: 10K. Wuh-wuh-wuh-wow. 308 00:12:10,501 --> 00:12:12,083 [Evelyn laughing] 309 00:12:12,083 --> 00:12:15,167 JO: Four... three... two... one... 310 00:12:15,167 --> 00:12:17,417 Chefs, time's up. 311 00:12:17,417 --> 00:12:19,375 - Let's go. - Oh, man. 312 00:12:19,375 --> 00:12:22,375 I added too much of the pancetta on top of my toast. 313 00:12:22,375 --> 00:12:25,375 I wanted to grab some acid that could cut that salt, 314 00:12:25,375 --> 00:12:31,250 but it was too late. 315 00:12:31,250 --> 00:12:33,334 You guys are toast. 316 00:12:33,334 --> 00:12:35,083 Evelyn, come on up. 317 00:12:35,083 --> 00:12:36,501 Hello, chefs. 318 00:12:36,501 --> 00:12:38,042 - Hello. - EVELYN: Dessert first. 319 00:12:38,042 --> 00:12:39,792 TOM: Oh, look at that. 320 00:12:39,792 --> 00:12:42,709 EVELYN: The toast itself is sugared in a custard, 321 00:12:42,709 --> 00:12:45,000 and crispy caramelized on top, spiced pecans 322 00:12:45,000 --> 00:12:46,751 and boozy strawberries. 323 00:12:46,751 --> 00:12:50,125 - TOM: All right, thanks. - BROOKE: Awesome, thank you. 324 00:12:50,125 --> 00:12:52,709 JAE: So, I made Vietnamese style shrimp 325 00:12:52,709 --> 00:12:55,250 and lobster toast, pickled veggies on top. 326 00:12:55,250 --> 00:12:56,876 BROOKE: The shrimp is the purée? 327 00:12:56,876 --> 00:12:58,334 JAE: Yeah, I made a shrimp mousse. 328 00:12:58,334 --> 00:12:59,667 BROOKE: Okay. 329 00:12:59,667 --> 00:13:03,792 - Okay, thank you. - Thank you. 330 00:13:03,792 --> 00:13:07,709 Hi, chefs. I prepared a pizza roll-up. 331 00:13:07,709 --> 00:13:09,542 - Oh, okay. - BROOKE: Wow. 332 00:13:09,542 --> 00:13:12,334 ASHLEIGH: With a Gruyère and parmesan Reggiano 333 00:13:12,334 --> 00:13:13,751 and tomato sauce basil sauce. 334 00:13:13,751 --> 00:13:16,501 - TOM: Thank you. - Thank you. 335 00:13:16,501 --> 00:13:18,834 That's a strawberry and raspberry mille-feuille 336 00:13:18,834 --> 00:13:20,667 with whipped ricotta, cinnamon, croissant toast, 337 00:13:20,667 --> 00:13:22,542 and raspberry jam. 338 00:13:22,542 --> 00:13:24,542 So, you hear Texas toast and you pick mille-feuille? 339 00:13:24,542 --> 00:13:26,167 [BUDDHA & BROOKE laughing] 340 00:13:26,167 --> 00:13:27,834 Well, you said reinvent it, so, yeah. 341 00:13:27,834 --> 00:13:30,167 Yeah. 342 00:13:30,167 --> 00:13:32,042 Today, I made a BLT. 343 00:13:32,042 --> 00:13:34,667 My bread was ciabatta Colby-Jack pancetta. 344 00:13:34,667 --> 00:13:37,000 BROOKE: Did you turn the cheese into a spread of some sort? 345 00:13:37,000 --> 00:13:39,209 NICK: Yes, from the fat from the pancetta. 346 00:13:39,209 --> 00:13:41,250 - TOM: Great, thank you. - NICK: Thank you. 347 00:13:41,250 --> 00:13:44,167 I made focaccia Texas toast with crawfish 348 00:13:44,167 --> 00:13:46,751 and chorizo emulsion with a pancetta, 349 00:13:46,751 --> 00:13:53,375 pine nut, herb salad on top 350 00:13:53,375 --> 00:13:55,209 So, I did a pizza toast: 351 00:13:55,209 --> 00:13:57,167 Buffalo mozzarella and fresh tomato sauce 352 00:13:57,167 --> 00:13:59,042 with white anchovy, capers, 353 00:13:59,042 --> 00:14:01,209 kalamata olives and I did some fried prosciutto on top. 354 00:14:01,209 --> 00:14:02,375 Thank you. 355 00:14:02,375 --> 00:14:03,584 Monique, come on up. 356 00:14:03,584 --> 00:14:05,375 What do we have here? 357 00:14:05,375 --> 00:14:07,167 I had an inspiration of mille-feuille as well. 358 00:14:07,167 --> 00:14:08,709 I sliced it really thin 359 00:14:08,709 --> 00:14:10,709 and made an orange blossom buttercream 360 00:14:10,709 --> 00:14:12,709 and then also glazed the king trumpet mushrooms. 361 00:14:12,709 --> 00:14:14,167 Is the bread toasted at all? 362 00:14:14,167 --> 00:14:15,876 - It is toasted but-- - Is it? 363 00:14:15,876 --> 00:14:17,375 I mean, yeah, just a little bit. 364 00:14:17,375 --> 00:14:18,792 I didn't want to get it too toasted, 365 00:14:18,792 --> 00:14:20,250 the buttercream might melt. 366 00:14:20,250 --> 00:14:21,792 TOM: Got it. 367 00:14:21,792 --> 00:14:24,042 - Hi, chefs. - Hello. 368 00:14:24,042 --> 00:14:26,626 I made for you a mushroom and arugula toast 369 00:14:26,626 --> 00:14:29,584 flavored with a little bit of espelette and smoked paprika. 370 00:14:29,584 --> 00:14:30,792 You like mushrooms, don't you? 371 00:14:30,792 --> 00:14:34,834 Mm-hmm. Thank you. 372 00:14:34,834 --> 00:14:36,375 Jackson, what'd you make? 373 00:14:36,375 --> 00:14:38,167 Shrimp toast with balsamic chili jam. 374 00:14:38,167 --> 00:14:39,751 BROOKE: Is it a sweet jam? 375 00:14:39,751 --> 00:14:44,667 Very lightly sweetened, mostly acidic and spicy. 376 00:14:44,667 --> 00:14:48,667 - Thank you. - JACKSON: Thanks. 377 00:14:48,667 --> 00:14:50,417 - Well, that was fun, huh? - That was. 378 00:14:50,417 --> 00:14:53,667 Yeah, some really tasty bits, and others as well. 379 00:14:53,667 --> 00:14:58,083 So, Brooke, what do you think? Who's on the bottom? 380 00:14:58,083 --> 00:15:00,167 Luke, I think you had a good idea. 381 00:15:00,167 --> 00:15:02,209 Unfortunately, the whole dish was too salty. 382 00:15:02,209 --> 00:15:06,167 Yeah, really, really salty. 383 00:15:06,167 --> 00:15:08,709 Monique, the mushroom and buttercream combo felt 384 00:15:08,709 --> 00:15:10,584 a little strange. 385 00:15:10,584 --> 00:15:13,375 TOM: I mean, it was more like a Texas tea sandwich, 386 00:15:13,375 --> 00:15:15,667 - not so much a toast. - Okay. 387 00:15:15,667 --> 00:15:20,375 So, Brooke, who were your favorites? 388 00:15:20,375 --> 00:15:23,459 Nick, your BLT was everything 389 00:15:23,459 --> 00:15:25,792 that I want out of a BLT in terms of flavor. 390 00:15:25,792 --> 00:15:28,751 Agreed. And the ratio of that thick toast to the topping 391 00:15:28,751 --> 00:15:30,459 is just perfect. 392 00:15:30,459 --> 00:15:34,334 Jo, your mushroom bread was flavorful 393 00:15:34,334 --> 00:15:35,792 and you held the integrity of that toast. 394 00:15:35,792 --> 00:15:37,501 It was really tasty. 395 00:15:37,501 --> 00:15:39,834 Jackson, it was slightly sweet, 396 00:15:39,834 --> 00:15:44,501 it was salty on top of the bread that we wanted to eat. 397 00:15:44,501 --> 00:15:48,459 Okay, so winner, immunity, and $10,000. 398 00:15:48,459 --> 00:15:52,501 The chef with the best Texas toast dish today is... 399 00:15:52,501 --> 00:15:59,167 ♪♪♪ 400 00:15:59,167 --> 00:16:01,250 ♪♪♪ 401 00:16:01,250 --> 00:16:10,584 The chef today that had the best Texas toast dish is... 402 00:16:10,584 --> 00:16:13,334 Nick. 403 00:16:13,334 --> 00:16:15,375 LUKE: Nice work. 404 00:16:15,375 --> 00:16:18,375 Get back there, yeah, cool. 405 00:16:18,375 --> 00:16:20,209 Finally, I'm on the top. 406 00:16:20,209 --> 00:16:21,751 - About time. - Good job, my brotha. 407 00:16:21,751 --> 00:16:24,083 But no time to celebrate. 408 00:16:24,083 --> 00:16:25,626 MONIQUE: All right. 409 00:16:25,626 --> 00:16:27,751 It's straight back into the cook. 410 00:16:27,751 --> 00:16:30,751 Coming through. 411 00:16:30,751 --> 00:16:32,209 I mean, how's she looking so far? 412 00:16:32,209 --> 00:16:34,375 I think it looks great. 413 00:16:34,375 --> 00:16:36,834 EVELYN: Oh my God, that looks beautiful! 414 00:16:36,834 --> 00:16:39,375 JAE: Jo, how you doing? 415 00:16:39,375 --> 00:16:40,792 I'm Italian now. 416 00:16:40,792 --> 00:16:42,709 - [Jae laughing] - Twist! 417 00:16:42,709 --> 00:16:46,375 Thus far in the competition, I've cooked a lot of Asian food, 418 00:16:46,375 --> 00:16:48,167 and really, pasta is sort of my wheelhouse. 419 00:16:48,167 --> 00:16:49,792 When I started cooking in New York, 420 00:16:49,792 --> 00:16:51,584 it was all California Italian. 421 00:16:51,584 --> 00:16:53,584 I don't think I've actually cooked my food 422 00:16:53,584 --> 00:16:55,167 since I've gotten here. 423 00:16:55,167 --> 00:16:56,918 I don't know that there's another prep task 424 00:16:56,918 --> 00:17:01,334 in the kitchen that I love more than making pasta. 425 00:17:01,334 --> 00:17:03,959 EVELYN: Ooh look at all that pasta! My girl. 426 00:17:03,959 --> 00:17:05,709 Do I have to do this? 427 00:17:05,709 --> 00:17:07,501 - It's kind of heavy. - You got it. 428 00:17:07,501 --> 00:17:09,167 MONIQUE: Oh my God. 429 00:17:09,167 --> 00:17:10,792 NICK: So, you gotta spray it all over, okay? 430 00:17:10,792 --> 00:17:12,417 All over? Like, a lot? 431 00:17:12,417 --> 00:17:15,375 Yeah, yeah, yeah, yeah. Like, all over. 432 00:17:15,375 --> 00:17:17,167 All right. 433 00:17:17,167 --> 00:17:19,918 I don't know, man. I've never done this before, so. 434 00:17:19,918 --> 00:17:21,501 I hear ya. 435 00:17:21,501 --> 00:17:23,667 I'm also going to commit a cardinal sin 436 00:17:23,667 --> 00:17:25,209 and I'm actually going to grind it up 437 00:17:25,209 --> 00:17:26,792 and put it inside a pasta, so. 438 00:17:26,792 --> 00:17:29,375 Why am I bastardizing this entire process? 439 00:17:29,375 --> 00:17:32,584 It just makes sense in my head, and I am making it my own. 440 00:17:32,584 --> 00:17:36,292 But... I could have 20 really angry pitmasters tomorrow. 441 00:17:36,292 --> 00:17:38,626 See how it goes. 442 00:17:38,626 --> 00:17:43,584 Pouring here. 443 00:17:43,584 --> 00:17:45,083 I'm in my potato zone. 444 00:17:45,083 --> 00:17:46,792 --it needs to get done. 445 00:17:46,792 --> 00:17:49,667 I can like, smell the brisket already, right? 446 00:17:49,667 --> 00:17:51,459 Nice and smoky. 447 00:17:51,459 --> 00:17:53,584 Having this long cook gives me an opportunity 448 00:17:53,584 --> 00:17:55,584 to incorporate elements into this dish 449 00:17:55,584 --> 00:17:58,417 that normally I don't get the time to do. 450 00:17:58,417 --> 00:18:00,209 NICK: How much prep have y'all completed yet? 451 00:18:00,209 --> 00:18:01,751 ASHLEIGH: I'm on the second component. 452 00:18:01,751 --> 00:18:03,417 So, two out of five. 453 00:18:03,417 --> 00:18:05,501 Oh wait, no, I'm sorry. Two out of six. 454 00:18:05,501 --> 00:18:09,584 ♪♪♪ 455 00:18:09,584 --> 00:18:12,834 EVELYN: I want to check on our babies, brisket babies. 456 00:18:12,834 --> 00:18:14,417 Oh yeah, they're like 150 something. 457 00:18:14,417 --> 00:18:16,250 WILLOW: Maybe tip it, 458 00:18:16,250 --> 00:18:17,584 now you get that grease that's pooling. 459 00:18:17,584 --> 00:18:19,834 - EVELYN: Oh, I got you. - Sweet. 460 00:18:19,834 --> 00:18:21,751 WILLOW: I would move that one. 461 00:18:21,751 --> 00:18:23,375 MONIQUE: To the back? I'm learning so much. 462 00:18:23,375 --> 00:18:25,626 - WILLOW: Perfect. - [slamming] 463 00:18:25,626 --> 00:18:34,834 Oh, I'm so sorry! I'm so sorry, so sorry, so sorry... 464 00:18:34,834 --> 00:18:36,250 WILLOW: You picked some big boys, man. 465 00:18:36,250 --> 00:18:37,626 DAMARR: Yeah... 466 00:18:37,626 --> 00:18:39,584 I'm going to try to treat this brisket 467 00:18:39,584 --> 00:18:41,209 like a star of the plate, 468 00:18:41,209 --> 00:18:42,792 and then I'm definitely doing some things 469 00:18:42,792 --> 00:18:44,751 that I wouldn't do because of time restraints. 470 00:18:44,751 --> 00:18:46,626 I'm making the Worcestershire consommé 471 00:18:46,626 --> 00:18:48,584 to kind of show some technique, 472 00:18:48,584 --> 00:18:50,834 pickles that could actually sit for more than 30 minutes. 473 00:18:50,834 --> 00:18:52,709 I'm hoping that the flavors really come through. 474 00:18:52,709 --> 00:18:57,542 It's going to get interesting. 475 00:18:57,542 --> 00:18:58,918 JACKSON: Yes, there's food out there 476 00:18:58,918 --> 00:19:00,375 if you want anything, all right? 477 00:19:00,375 --> 00:19:02,250 - Oh, look at this. - Yeah! 478 00:19:02,250 --> 00:19:04,542 - ASHLEIGH: Oh my God. Amazing. - MONIQUE: So hungry. 479 00:19:04,542 --> 00:19:06,584 [indistinct] 480 00:19:06,584 --> 00:19:08,459 If you're not drinking a beer, are you really barbecuing? 481 00:19:08,459 --> 00:19:10,209 ASHLEIGH: What? 482 00:19:10,209 --> 00:19:12,292 NICK: I ain't never seen this before. 483 00:19:12,292 --> 00:19:14,417 EVELYN: Okay, I'm from Texas and I don't know how to lasso. 484 00:19:14,417 --> 00:19:16,250 ASHLEIGH: Like on the cartoons, man. 485 00:19:16,250 --> 00:19:17,501 NICK: Y'all act like y'all know it, 486 00:19:17,501 --> 00:19:19,292 but come and show me. 487 00:19:19,292 --> 00:19:20,709 - [Evelyn laughing] - ASHLEIGH: Do it up! 488 00:19:20,709 --> 00:19:22,959 - Oh, boy. - Yee-haw! 489 00:19:22,959 --> 00:19:24,959 ASHLEIGH: Oh! 490 00:19:24,959 --> 00:19:28,167 NICK: Oh. Ugh. 491 00:19:28,167 --> 00:19:29,542 I'm definitely not going to change careers. 492 00:19:29,542 --> 00:19:31,167 ASHLEIGH: You found your true calling? 493 00:19:31,167 --> 00:19:32,542 [Nick & Ashleigh laughing] 494 00:19:32,542 --> 00:19:37,918 ♪♪♪ 495 00:19:37,918 --> 00:19:42,334 MONIQUE: Perfect. All right. 496 00:19:42,334 --> 00:19:43,751 WILLOW: You got a little ways to go. 497 00:19:43,751 --> 00:19:45,292 ASHLEIGH: Okay. 498 00:19:45,292 --> 00:19:47,125 BUDDHA: Might work on some pickles. 499 00:19:47,125 --> 00:19:50,292 Pickles isn't traditional on a beef bourguignon, but-- 500 00:19:50,292 --> 00:19:51,751 JACKSON: Brisket isn't traditional 501 00:19:51,751 --> 00:19:53,250 With beef bourguignon either, so, 502 00:19:53,250 --> 00:19:54,834 you got that going for you. 503 00:19:54,834 --> 00:19:56,626 I'm not going traditional because the judges said 504 00:19:56,626 --> 00:19:58,417 that they're not looking for something traditional. 505 00:19:58,417 --> 00:19:59,834 Funny finding you here. 506 00:19:59,834 --> 00:20:01,792 Beef bourguignon with barbecue. 507 00:20:01,792 --> 00:20:03,667 I'm eating it in my mind and I'm going, 508 00:20:03,667 --> 00:20:08,125 "This is going to work." 509 00:20:08,125 --> 00:20:10,167 MONIQUE: This is so cool. 510 00:20:10,167 --> 00:20:12,167 The brisket, you take it out of the smoker 511 00:20:12,167 --> 00:20:13,375 and it has to rest. 512 00:20:13,375 --> 00:20:15,334 So, we're walking in tomorrow 513 00:20:15,334 --> 00:20:18,584 totally blind on if your meat is tender, 514 00:20:18,584 --> 00:20:20,709 if you over seasoned it or under seasoned it. 515 00:20:20,709 --> 00:20:22,709 Ugh. 516 00:20:22,709 --> 00:20:24,542 You don't know what you're working with exactly. 517 00:20:24,542 --> 00:20:25,792 JACKSON: You guys are awesome, man. 518 00:20:25,792 --> 00:20:27,375 Seriously. 519 00:20:27,375 --> 00:20:28,709 EVELYN: We definitely smell like smoke. 520 00:20:28,709 --> 00:20:30,542 JO: I reek of smoke. 521 00:20:30,542 --> 00:20:32,125 [laughing] 522 00:20:32,125 --> 00:20:36,792 ♪♪♪ 523 00:20:36,792 --> 00:20:39,167 Yeah, of course you are. 524 00:20:39,167 --> 00:20:41,125 NICK: How are you feeling? 525 00:20:41,125 --> 00:20:43,334 The main part of our dish hasn't even been tasted yet, 526 00:20:43,334 --> 00:20:45,334 so like, you get there and it sucks, then it's like... 527 00:20:45,334 --> 00:20:50,375 ASHLEIGH: I know. 528 00:20:50,375 --> 00:20:52,584 I'm just naturally an anxious person, 529 00:20:52,584 --> 00:20:54,375 and I think being in this environment, 530 00:20:54,375 --> 00:20:56,709 it's been very stressful, like with this dish. 531 00:20:56,709 --> 00:21:00,083 So, I don't know why I'm taking this risk, to be honest. 532 00:21:00,083 --> 00:21:04,125 But meditation just helps me kind of mentally prepare 533 00:21:04,125 --> 00:21:06,417 to just start working really quickly 534 00:21:06,417 --> 00:21:09,375 because I know that there's really no room for error. 535 00:21:09,375 --> 00:21:17,167 ♪♪♪ 536 00:21:17,167 --> 00:21:19,792 - DAMARR: Let's get it. - MONIQUE: Okay, here we go. 537 00:21:19,792 --> 00:21:22,626 Hot, hot, coming through. 538 00:21:22,626 --> 00:21:24,501 Today, no pressure. 539 00:21:24,501 --> 00:21:26,792 Just 20 of the best Texas pitmasters 540 00:21:26,792 --> 00:21:31,375 are going to be trying my brisket. 541 00:21:31,375 --> 00:21:32,542 ASHLEIGH: Oh boy. 542 00:21:32,542 --> 00:21:34,375 DAMARR: I'm scared as hell. 543 00:21:34,375 --> 00:21:36,375 - ASHLEIGH: Me too. - JACKSON: ----ing terrifying. 544 00:21:36,375 --> 00:21:39,584 All right. 545 00:21:39,584 --> 00:21:42,792 [Damarr humming] 546 00:21:42,792 --> 00:21:45,459 Mmm. Mmm. 547 00:21:45,459 --> 00:21:48,292 Pretty dang close to perfect, man. 548 00:21:48,292 --> 00:21:49,459 I like it. 549 00:21:49,459 --> 00:21:51,167 EVELYN: Nice and juicy. 550 00:21:51,167 --> 00:21:53,667 I'm so excited to be cooking barbecue in Texas, 551 00:21:53,667 --> 00:21:55,375 but I'm so nervous at the same time. 552 00:21:55,375 --> 00:21:57,125 LUKE: Yeah. 553 00:21:57,125 --> 00:21:58,792 You know why? Because you don't mess with Texas. 554 00:21:58,792 --> 00:22:00,918 [everyone laughing] 555 00:22:00,918 --> 00:22:03,751 NICK: Monique, that brisket, what is it looking like? 556 00:22:03,751 --> 00:22:05,792 It's okay. 557 00:22:05,792 --> 00:22:08,667 The warm spices from my rub didn't really come out. 558 00:22:08,667 --> 00:22:12,209 So, I kind of really just taste salt, pepper, 559 00:22:12,209 --> 00:22:14,667 and at this point, I have to work with what I have. 560 00:22:14,667 --> 00:22:20,834 Maybe I'm going to add more cardamom to the sides. 561 00:22:20,834 --> 00:22:22,584 DAMARR: Uh, assuming you're dancing 562 00:22:22,584 --> 00:22:24,167 means it turned out pretty well, yeah? 563 00:22:24,167 --> 00:22:26,167 - JO: Yup. - DAMARR: Awesome. 564 00:22:26,167 --> 00:22:28,542 Part of me wishes that this was just a brisket challenge, 565 00:22:28,542 --> 00:22:31,167 straight up. I know that I would kill that. 566 00:22:31,167 --> 00:22:33,375 I'm struggling with figuring out 567 00:22:33,375 --> 00:22:35,501 exactly how I'm going to highlight the brisket 568 00:22:35,501 --> 00:22:37,792 and yet still incorporate it into my dish. 569 00:22:37,792 --> 00:22:39,626 ASHLEIGH: I'm going to cut into this one. 570 00:22:39,626 --> 00:22:44,375 Definitely smells like kitchen pepper. Ooh. 571 00:22:44,375 --> 00:22:48,334 No. The brisket is under salted. 572 00:22:48,334 --> 00:22:50,334 That's an unfortunate mistake that I cannot take back. 573 00:22:50,334 --> 00:22:52,375 So, I'm going to make sure 574 00:22:52,375 --> 00:22:56,375 that the stew this brisket lives in is full of flavor. 575 00:22:56,375 --> 00:22:58,792 I'm going to go get my slicks on, go from there. 576 00:22:58,792 --> 00:23:09,459 ♪♪♪ 577 00:23:09,459 --> 00:23:12,501 NICK: Anybody want some south in their mouth? 578 00:23:12,501 --> 00:23:14,250 Oh --it. 579 00:23:14,250 --> 00:23:15,834 JACKSON: Hey Buddha, what you got going on 580 00:23:15,834 --> 00:23:17,918 - with your brisket? - Got a little bit of trim. 581 00:23:17,918 --> 00:23:20,125 So, I'm just going to make a stock out of it, 582 00:23:20,125 --> 00:23:21,792 enrich it, pour it back over my brisket. 583 00:23:21,792 --> 00:23:23,167 JACKSON: Nice. 584 00:23:23,167 --> 00:23:24,709 Got quite a few components, so. 585 00:23:24,709 --> 00:23:27,792 Classic Buddha style. 586 00:23:27,792 --> 00:23:31,667 This morning, I'm making my brioche bread from scratch. 587 00:23:31,667 --> 00:23:33,876 Ah, don't they like, regular pastry brushes? 588 00:23:33,876 --> 00:23:37,584 I make bread on a regular basis in my pastry shop, 589 00:23:37,584 --> 00:23:39,751 so very familiar with bread. 590 00:23:39,751 --> 00:23:45,709 Time wise, I wish I could proof the brioche bread for longer. 591 00:23:45,709 --> 00:23:48,584 It just needs to get in the oven. 592 00:23:48,584 --> 00:23:50,250 Jackson, how do you feel about that brisket? 593 00:23:50,250 --> 00:23:52,250 Pretty good, mate. 594 00:23:52,250 --> 00:23:54,792 I have to grind this brisket, and it looks really nice. 595 00:23:54,792 --> 00:23:56,834 There you go. 596 00:23:56,834 --> 00:23:59,167 I feel kind of bad. Chopping up the brisket. 597 00:23:59,167 --> 00:24:01,209 Probably a cardinal sin here in Texas. 598 00:24:01,209 --> 00:24:03,709 But the goal is to be creative, and I'm going to go for it. 599 00:24:03,709 --> 00:24:05,542 - 30 minutes. - EVELYN: 30 minutes. 600 00:24:05,542 --> 00:24:09,417 Just working on my burnt-in like, crumble. 601 00:24:09,417 --> 00:24:12,125 I just want to incorporate as much of the brisket 602 00:24:12,125 --> 00:24:14,792 and all its delicious layers into my dish. 603 00:24:14,792 --> 00:24:16,459 Straight up brisket curry. 604 00:24:16,459 --> 00:24:20,792 [Evelyn laughing] 605 00:24:20,792 --> 00:24:25,667 Oh --it, they're here. 606 00:24:25,667 --> 00:24:27,501 TOM: Hey, how you doing? How are you? 607 00:24:27,501 --> 00:24:29,167 - EVELYN: 10 minutes. - 10 minutes! 608 00:24:29,167 --> 00:24:32,125 Ugh! Hot, hot, coming through. 609 00:24:32,125 --> 00:24:34,959 Just kind of a race to finish, you know? 610 00:24:34,959 --> 00:24:36,626 So, Brooke, you set up a challenge. 611 00:24:36,626 --> 00:24:38,501 What did you tell them, exactly? 612 00:24:38,501 --> 00:24:41,876 So, the goal of this dish is to highlight the brisket, 613 00:24:41,876 --> 00:24:44,792 but to turn it into an actual composed dish. 614 00:24:44,792 --> 00:24:46,375 And how do you feel about stretching 615 00:24:46,375 --> 00:24:47,834 the boundaries of barbecue? 616 00:24:47,834 --> 00:24:49,792 I love it. It invites some other folks, 617 00:24:49,792 --> 00:24:51,918 different cultures, different taste, different flavors, 618 00:24:51,918 --> 00:24:53,626 different ways to do things. 619 00:24:53,626 --> 00:24:56,417 PADMA: Willow, you gave your smokers away 620 00:24:56,417 --> 00:25:01,959 to all our chefs. 621 00:25:01,959 --> 00:25:04,792 Time is never your friend on Top Chef. 622 00:25:04,792 --> 00:25:05,959 JO: Five minutes! 623 00:25:05,959 --> 00:25:08,751 - Yeah. - Five. 624 00:25:08,751 --> 00:25:11,918 ASHLEIGH: All right y'all, this is it. 625 00:25:11,918 --> 00:25:15,542 [alarm beeping] 626 00:25:15,542 --> 00:25:17,792 - [judges laughing] - GAIL: Nothing's changed. 627 00:25:17,792 --> 00:25:22,459 Hello. How are you doing? 628 00:25:22,459 --> 00:25:25,459 Today, you are having a kitchen pepper rubbed brisket 629 00:25:25,459 --> 00:25:27,125 with sweet potato slicks 630 00:25:27,125 --> 00:25:30,417 and that is in a cream of collard soup, 631 00:25:30,417 --> 00:25:32,250 along with a collard stem relish. 632 00:25:32,250 --> 00:25:34,334 I made scarpinocc, which is a pasta. 633 00:25:34,334 --> 00:25:35,834 It is stuffed with brisket, 634 00:25:35,834 --> 00:25:37,626 topped with burnt ends, cornbread crumble. 635 00:25:37,626 --> 00:25:39,626 It has a "beurre-becue" sauce, 636 00:25:39,626 --> 00:25:41,375 which is kind of like a beurre rouge 637 00:25:41,375 --> 00:25:43,167 made with a North Carolina Gold barbecue sauce. 638 00:25:43,167 --> 00:25:47,584 - Thank you both. - ASHLEIGH: Thank you. 639 00:25:47,584 --> 00:25:50,209 I actually sliced this brisket. 640 00:25:50,209 --> 00:25:52,459 Super, super thick, man. 641 00:25:52,459 --> 00:25:55,959 Boy, it's heavy. I can feel my arteries clogging. 642 00:25:55,959 --> 00:26:00,167 I think it's just really hard to eat Ashleigh's soup. 643 00:26:00,167 --> 00:26:01,792 I think she was trying to highlight the brisket, 644 00:26:01,792 --> 00:26:04,626 but it left it a little bit thicker, 645 00:26:04,626 --> 00:26:06,167 so it's kind of hard to eat. 646 00:26:06,167 --> 00:26:07,834 Gotta use the spoon, fork, knife? 647 00:26:07,834 --> 00:26:11,709 This giant piece of brisket feels like it's drowning. 648 00:26:11,709 --> 00:26:13,626 Do you get any smoke from that brisket? 649 00:26:13,626 --> 00:26:14,959 I'm getting a little smoke. 650 00:26:14,959 --> 00:26:16,375 I'm just finding it under seasoned. 651 00:26:16,375 --> 00:26:17,792 TOM: Mm-hmm. 652 00:26:17,792 --> 00:26:20,375 I really enjoyed eating Jackson's pasta. 653 00:26:20,375 --> 00:26:23,584 I thought he was very restrained and focused in his dish. 654 00:26:23,584 --> 00:26:25,417 I was worried about kind of, 655 00:26:25,417 --> 00:26:27,959 the filling, kind of if you would get the smoke, 656 00:26:27,959 --> 00:26:30,292 especially in the brisket, and he did a good job on it. 657 00:26:30,292 --> 00:26:31,626 It came through. 658 00:26:31,626 --> 00:26:33,584 I think from a challenge perspective, 659 00:26:33,584 --> 00:26:36,792 Jackson took his way of cooking, he made them something new, 660 00:26:36,792 --> 00:26:38,334 and I think it was really successful. 661 00:26:38,334 --> 00:26:43,167 The barbecue sauce was interesting. 662 00:26:43,167 --> 00:26:46,375 JO: Three... two... one... Time. 663 00:26:46,375 --> 00:26:55,584 [alarm beeping] 664 00:26:55,584 --> 00:26:57,209 - Hi, Nick. - Hello. 665 00:26:57,209 --> 00:26:59,334 - What did you make? - Carrot purée. 666 00:26:59,334 --> 00:27:01,792 I have the smoked brisket, over the top is a sauce harissa 667 00:27:01,792 --> 00:27:03,584 with a lot of barbecue notes, 668 00:27:03,584 --> 00:27:06,250 and then you have a pork neck and collard gremolata. 669 00:27:06,250 --> 00:27:08,292 Hey Damarr, what did you make? 670 00:27:08,292 --> 00:27:11,626 Smoked brisket with candied yams, braised cabbage, 671 00:27:11,626 --> 00:27:13,459 there's a Worcestershire consommé, 672 00:27:13,459 --> 00:27:15,584 and a little giardiniera on top. 673 00:27:15,584 --> 00:27:18,167 - PADMA: Thank you both. - NICK: Thank you. 674 00:27:18,167 --> 00:27:19,709 Nick's brisket is cooked really well. 675 00:27:19,709 --> 00:27:21,584 His rub, you can taste the spices and things 676 00:27:21,584 --> 00:27:23,209 that he has in there. 677 00:27:23,209 --> 00:27:25,250 I appreciate that flavor on there 678 00:27:25,250 --> 00:27:27,667 because the rest of the dish kind of doesn't exist to me. 679 00:27:27,667 --> 00:27:31,417 His carrot purée was okay too, but... 680 00:27:31,417 --> 00:27:33,292 All right, I hope I did damn justice. 681 00:27:33,292 --> 00:27:35,167 I hope I made my mama proud. 682 00:27:35,167 --> 00:27:38,584 Damarr's on the other hand, this is fantastic. 683 00:27:38,584 --> 00:27:40,459 I think the broth is really, really flavorful. 684 00:27:40,459 --> 00:27:42,584 I think the sweet potato is nicely cooked. 685 00:27:42,584 --> 00:27:44,250 I like braised cabbage in the dish, 686 00:27:44,250 --> 00:27:45,584 and I think the pickles on top 687 00:27:45,584 --> 00:27:47,375 just kind of pull it all together. 688 00:27:47,375 --> 00:27:53,375 GREG: I thought that it was really, really homey. 689 00:27:53,375 --> 00:27:58,209 [alarm beeping] 690 00:27:58,209 --> 00:28:00,626 - Thank you. - LUKE: How's everybody doing? 691 00:28:00,626 --> 00:28:02,542 PADMA: Pretty well, how are you doing? 692 00:28:02,542 --> 00:28:03,626 Very good. 693 00:28:03,626 --> 00:28:04,792 Hello. 694 00:28:04,792 --> 00:28:06,667 PADMA: Hello. Thank you. 695 00:28:06,667 --> 00:28:09,834 What I have for you today is a brisket 696 00:28:09,834 --> 00:28:11,667 that is served with barbecue sauce 697 00:28:11,667 --> 00:28:13,501 that is based off of onion. 698 00:28:13,501 --> 00:28:15,959 On top, we have a coriander and lime stem salad 699 00:28:15,959 --> 00:28:17,876 with balsamic pickled red onions. 700 00:28:17,876 --> 00:28:19,834 Monique, what did you make? 701 00:28:19,834 --> 00:28:22,709 Smoked brisket with an onion soubise, confit potatoes, 702 00:28:22,709 --> 00:28:26,667 also a bone marrow and honey glaze brioche on the side. 703 00:28:26,667 --> 00:28:29,501 Have either of you done barbecue brisket before? 704 00:28:29,501 --> 00:28:31,417 This was way out of my comfort zone, 705 00:28:31,417 --> 00:28:33,334 but I try to go back to familiar flavors 706 00:28:33,334 --> 00:28:34,709 that I was trained in. 707 00:28:34,709 --> 00:28:38,167 - Thank you both. - Enjoy. 708 00:28:38,167 --> 00:28:40,292 - Yeah, yeah, yeah. - And the horseradish, 709 00:28:40,292 --> 00:28:43,250 I really like that acidity and brightness. 710 00:28:43,250 --> 00:28:44,792 Tom, what do you think of Luke's meat? 711 00:28:44,792 --> 00:28:46,250 I think the flavor's really good. 712 00:28:46,250 --> 00:28:47,959 I mean, the sauce is a little thick, 713 00:28:47,959 --> 00:28:50,125 but I think that's what he's going for. I like it. 714 00:28:50,125 --> 00:28:51,667 I like the texture of the sauce, 715 00:28:51,667 --> 00:28:53,501 the thickness of the sauce that he put down. 716 00:28:53,501 --> 00:28:55,792 I actually love all of his accoutrements. 717 00:28:55,792 --> 00:28:58,209 All right. 718 00:28:58,209 --> 00:29:01,584 What do you think about Monique's brisket, Gail? 719 00:29:01,584 --> 00:29:03,584 I like the soubise that she put it with. 720 00:29:03,584 --> 00:29:04,959 I think it's balanced. 721 00:29:04,959 --> 00:29:07,542 The potatoes are very bland, 722 00:29:07,542 --> 00:29:09,626 and I think her little bun here is a little undercooked. 723 00:29:09,626 --> 00:29:11,459 It felt a little-- 724 00:29:11,459 --> 00:29:12,959 TOM: Undercooked and it's not formed properly either. 725 00:29:12,959 --> 00:29:14,959 Yeah. 726 00:29:14,959 --> 00:29:19,959 Better technique, this dish would have been a great dish. 727 00:29:19,959 --> 00:29:21,792 I actually like the flavors, 728 00:29:21,792 --> 00:29:25,792 But from a technical standpoint, you just missed. 729 00:29:25,792 --> 00:29:27,375 That's sad. 730 00:29:27,375 --> 00:29:31,375 ♪♪♪ 731 00:29:31,375 --> 00:29:43,375 ♪♪♪ 732 00:29:43,375 --> 00:29:46,167 [alarm beeping] 733 00:29:46,167 --> 00:29:47,876 Thank you. It looks nice. 734 00:29:47,876 --> 00:29:49,792 - GREG: Hey there, how are you? - EVELYN: Good. 735 00:29:49,792 --> 00:29:53,292 - Hi. Hi, Jae. Smells great. 736 00:29:53,292 --> 00:29:56,918 My people. Houston community is very small and very tight. 737 00:29:56,918 --> 00:29:59,959 So, just seeing all those pitmasters, their face light up, 738 00:29:59,959 --> 00:30:01,417 they're like, "Holy --it, you're here." 739 00:30:01,417 --> 00:30:02,792 And I'm like, "I know!" 740 00:30:02,792 --> 00:30:04,292 Jae, please tell us what you made. 741 00:30:04,292 --> 00:30:06,292 Today I made a K-Jun, 742 00:30:06,292 --> 00:30:10,542 that's Korean and Cajun style barbecue brisket, 743 00:30:10,542 --> 00:30:13,167 Korea's grits, and cherry tomato kimchi, 744 00:30:13,167 --> 00:30:16,459 and then you have a little Asian pear relish, 745 00:30:16,459 --> 00:30:18,792 and smoked brisket beef stew. 746 00:30:18,792 --> 00:30:21,584 The tomato is excellent. 747 00:30:21,584 --> 00:30:23,209 So, what I've made for you guys today, 748 00:30:23,209 --> 00:30:25,417 it's a Texas style brisket curry. 749 00:30:25,417 --> 00:30:27,250 On the bottom, we have aromatic rice, 750 00:30:27,250 --> 00:30:29,918 we have our slice of brisket, some pickled relish, 751 00:30:29,918 --> 00:30:31,584 fresh scallions, herbs, 752 00:30:31,584 --> 00:30:34,250 and then I did a crumble with roasted pistachios, 753 00:30:34,250 --> 00:30:36,417 fried garlic, and burnt ends. 754 00:30:36,417 --> 00:30:38,250 I know you're a local girl, right? 755 00:30:38,250 --> 00:30:40,250 What does it feel like to cook for all these people? 756 00:30:40,250 --> 00:30:41,459 It feels amazing. 757 00:30:41,459 --> 00:30:43,250 [people cheering and clapping] 758 00:30:43,250 --> 00:30:45,792 - PADMA: Thank you both. - Thank you. Enjoy. 759 00:30:45,792 --> 00:30:49,125 Jae's plate has a ton of flavor. 760 00:30:49,125 --> 00:30:51,542 It feels almost like a Korean banchan 761 00:30:51,542 --> 00:30:53,959 of ingredients that are collected. 762 00:30:53,959 --> 00:30:57,459 So far, Evelyn's dish is one of my favorites. 763 00:30:57,459 --> 00:30:59,250 The curry is bold. 764 00:30:59,250 --> 00:31:01,292 It's got heat, but it doesn't annihilate you. 765 00:31:01,292 --> 00:31:05,292 I really get the aromatics, the lemongrass, the cilantro. 766 00:31:05,292 --> 00:31:07,292 - I think she nailed her dish. - It's delicious. 767 00:31:07,292 --> 00:31:11,292 The spices are smooth, they had been cooked down properly. 768 00:31:11,292 --> 00:31:13,792 I'd tell her to get me a pan, I'd put it in the back, 769 00:31:13,792 --> 00:31:15,459 and just let me go away with it. 770 00:31:15,459 --> 00:31:17,959 I need to... try Evelyn's. 771 00:31:17,959 --> 00:31:20,292 This is a dish that, if you put this on a menu, 772 00:31:20,292 --> 00:31:21,626 this becomes a signature. 773 00:31:21,626 --> 00:31:23,584 Oh definitely, people crave it. 774 00:31:23,584 --> 00:31:25,709 TOM: People come for this. This is like, destination food. 775 00:31:25,709 --> 00:31:27,417 Brisket, I think is fabulous. 776 00:31:27,417 --> 00:31:28,584 Yeah, that brisket was great. 777 00:31:28,584 --> 00:31:31,167 Woo! A lot of emotions. 778 00:31:31,167 --> 00:31:39,584 JO: Four minutes. 779 00:31:39,584 --> 00:31:44,792 [alarm beeping] 780 00:31:44,792 --> 00:31:46,626 That's beautiful. 781 00:31:46,626 --> 00:31:48,834 I would never think to do that to a beet. 782 00:31:48,834 --> 00:31:50,334 Thank you. 783 00:31:50,334 --> 00:31:51,918 Hello, everyone. 784 00:31:51,918 --> 00:31:53,876 So, my dish is a barbecue beef bourguignon. 785 00:31:53,876 --> 00:31:55,584 It's served with a brisket 786 00:31:55,584 --> 00:31:57,292 that's been braised in barbecue sauce, 787 00:31:57,292 --> 00:31:58,876 I actually call it a "barbe-jus". 788 00:31:58,876 --> 00:32:00,584 It's served with a beef fat potato croquette, 789 00:32:00,584 --> 00:32:02,292 caramelized onion jam, 790 00:32:02,292 --> 00:32:03,876 and slow roasted double smoked bacon on top. 791 00:32:03,876 --> 00:32:05,751 Jo? 792 00:32:05,751 --> 00:32:08,459 In front of you, you have a brisket pappardelle. 793 00:32:08,459 --> 00:32:10,626 House made pasta with some brisket 794 00:32:10,626 --> 00:32:12,959 that was smoked with harissa, a little harissa cabbage 795 00:32:12,959 --> 00:32:15,459 over the top, and then some corn in there, 796 00:32:15,459 --> 00:32:16,834 some kale in there as well. 797 00:32:16,834 --> 00:32:18,667 Thank you both so much. Thank you. 798 00:32:18,667 --> 00:32:20,626 JO: All right. That's it. 799 00:32:20,626 --> 00:32:22,542 Let's talk about Jo's dish. 800 00:32:22,542 --> 00:32:25,459 GAIL: For all of the ingredients that Jo talked about, 801 00:32:25,459 --> 00:32:27,334 I'm only tasting one thing, 802 00:32:27,334 --> 00:32:28,959 and I'm not really getting any flavor from it. 803 00:32:28,959 --> 00:32:30,584 I can't explain it. 804 00:32:30,584 --> 00:32:32,501 - There's a word for this. - GAIL: Tell me. 805 00:32:32,501 --> 00:32:34,375 Whelming. 806 00:32:34,375 --> 00:32:36,209 I think it's actually straight up underwhelming. 807 00:32:36,209 --> 00:32:37,709 I tasted the brisket a couple of times, 808 00:32:37,709 --> 00:32:39,584 and it's kind of, "Okay." 809 00:32:39,584 --> 00:32:41,584 The star of the dish, it was kind of lost 810 00:32:41,584 --> 00:32:47,417 'cause we got a couple small pieces in there. 811 00:32:47,417 --> 00:32:49,959 We have our last dish, Buddha's dish, 812 00:32:49,959 --> 00:32:52,834 which I thought looks beautiful with those beet petals. 813 00:32:52,834 --> 00:32:54,501 TOM: This was a beautifully composed dish. 814 00:32:54,501 --> 00:32:56,334 A lot of good technique. 815 00:32:56,334 --> 00:32:58,209 You know, I like that the beat was actually raw. 816 00:32:58,209 --> 00:33:00,209 Yes. 817 00:33:00,209 --> 00:33:02,501 'Cause it gave it some texture, and a little bit acid. 818 00:33:02,501 --> 00:33:04,292 Also, the mushroom flavor came through. 819 00:33:04,292 --> 00:33:05,792 And this dish started out as a beef bourguignon. 820 00:33:05,792 --> 00:33:07,167 That was his concept. 821 00:33:07,167 --> 00:33:09,417 And so, to see him execute it 822 00:33:09,417 --> 00:33:11,209 and to where it ended up on a plate, 823 00:33:11,209 --> 00:33:13,167 I think Buddha did a great job here. 824 00:33:13,167 --> 00:33:14,792 GREG: The brisket was good. 825 00:33:14,792 --> 00:33:16,959 What he came with on the plate was just visually, 826 00:33:16,959 --> 00:33:19,375 I think it was outstanding. 827 00:33:19,375 --> 00:33:21,250 It was a great take on it, 828 00:33:21,250 --> 00:33:23,167 and I got all these little complexities of the flavor 829 00:33:23,167 --> 00:33:24,626 of the beef bourguignon. 830 00:33:24,626 --> 00:33:26,876 A lot of the pitmasters seem to love it. 831 00:33:26,876 --> 00:33:28,626 PADMA: We're going to go take a nap now. 832 00:33:28,626 --> 00:33:30,709 [all laughing] 833 00:33:30,709 --> 00:33:33,209 Well, I want to thank everybody for being here. 834 00:33:33,209 --> 00:33:35,626 I know the chefs were really excited and nervous 835 00:33:35,626 --> 00:33:37,542 to cook for all of you guys. 836 00:33:37,542 --> 00:33:39,417 Thank you for having us here in Texas. 837 00:33:39,417 --> 00:33:41,209 Let's get back to judges' table. 838 00:33:41,209 --> 00:33:49,125 [applause] 839 00:33:49,125 --> 00:33:59,959 ♪♪♪ 840 00:33:59,959 --> 00:34:02,584 PADMA: Tom, how do you think our chefs did? 841 00:34:02,584 --> 00:34:04,417 You can look at smoking meat as something pretty simple. 842 00:34:04,417 --> 00:34:06,375 You give it a good little rub, 843 00:34:06,375 --> 00:34:08,918 you put it in the oven for a bunch of hours, and let it go. 844 00:34:08,918 --> 00:34:11,375 But we all know there's a ton of variables involved. 845 00:34:11,375 --> 00:34:13,292 But I thought that the meat was, 846 00:34:13,292 --> 00:34:14,751 for the most part, all really good. 847 00:34:14,751 --> 00:34:16,792 GREG: You guys brought us some dishes 848 00:34:16,792 --> 00:34:18,459 that we don't see every day, 849 00:34:18,459 --> 00:34:20,751 and that's what I enjoyed a lot. 850 00:34:20,751 --> 00:34:22,459 Some hit, some missed a little bit, 851 00:34:22,459 --> 00:34:24,667 but they did well. 852 00:34:24,667 --> 00:34:28,792 PADMA: Buddha, Evelyn, and Jackson, please stay here. 853 00:34:28,792 --> 00:34:36,876 Everyone else, please step to the side. 854 00:34:36,876 --> 00:34:39,459 You had our favorite dishes of the night. 855 00:34:39,459 --> 00:34:41,292 Thank God. 856 00:34:41,292 --> 00:34:43,751 Buddha, your concept was a really successful one. 857 00:34:43,751 --> 00:34:45,792 BROOKE: Honestly, when the plate was dropped 858 00:34:45,792 --> 00:34:48,959 in front of me, I looked at it, and I was angry and jealous 859 00:34:48,959 --> 00:34:50,584 that I hadn't thought of that myself. 860 00:34:50,584 --> 00:34:52,709 It's one thing to paint a pretty picture, 861 00:34:52,709 --> 00:34:56,959 but the flavor of this dish lived up to the presentation. 862 00:34:56,959 --> 00:34:58,792 All right. Thanks, Tom. 863 00:34:58,792 --> 00:35:00,834 Well, Evelyn, I'm going to be craving that dish 864 00:35:00,834 --> 00:35:02,834 for a very long time. 865 00:35:02,834 --> 00:35:05,876 I mean, I'm just so proud and excited that 866 00:35:05,876 --> 00:35:07,626 I got to eat this plate of food today. 867 00:35:07,626 --> 00:35:09,751 You made brisket the star 868 00:35:09,751 --> 00:35:11,959 and then all the supporting cast around it 869 00:35:11,959 --> 00:35:14,250 just came together perfectly. 870 00:35:14,250 --> 00:35:16,501 In 19 seasons, all the curries 871 00:35:16,501 --> 00:35:17,918 that have been attempted on this show, 872 00:35:17,918 --> 00:35:19,792 Padma always has issues with them. 873 00:35:19,792 --> 00:35:22,167 PADMA: I had absolutely no issue with your curry. 874 00:35:22,167 --> 00:35:23,626 Where have you been all my life? 875 00:35:23,626 --> 00:35:25,375 This is the curry I've been looking for. 876 00:35:25,375 --> 00:35:26,459 In Houston, apparently. 877 00:35:26,459 --> 00:35:28,292 How did you feel today, Jackson? 878 00:35:28,292 --> 00:35:30,292 - Very nervous. - I was worried too, man. 879 00:35:30,292 --> 00:35:32,250 Everything kind of came together. 880 00:35:32,250 --> 00:35:34,959 I think I got all of that beautiful brisket flavor 881 00:35:34,959 --> 00:35:36,459 from inside of the pasta. 882 00:35:36,459 --> 00:35:38,334 But those little pieces of burnt ends 883 00:35:38,334 --> 00:35:40,375 drove in that it was a brisket dish. 884 00:35:40,375 --> 00:35:43,626 Your pasta was so light, so delicate, 885 00:35:43,626 --> 00:35:46,584 and the pasta to meat ratio, perfect. 886 00:35:46,584 --> 00:35:48,459 Thank you. 887 00:35:48,459 --> 00:35:50,792 PADMA: Brooke, you have the pleasure of telling us 888 00:35:50,792 --> 00:35:52,667 who won this challenge today. 889 00:35:52,667 --> 00:35:59,834 The chef with the winning brisket dish today is... 890 00:35:59,834 --> 00:36:02,709 Evelyn. 891 00:36:02,709 --> 00:36:06,375 Oof! 892 00:36:06,375 --> 00:36:09,834 Finally won, okay? I keep making it to the top, 893 00:36:09,834 --> 00:36:12,584 which is great, but to finally actually get a win, 894 00:36:12,584 --> 00:36:15,209 and then to be the brisket challenge 895 00:36:15,209 --> 00:36:17,501 feels frickin' amazing. 896 00:36:17,501 --> 00:36:18,667 Thank you so much. 897 00:36:18,667 --> 00:36:20,501 Oh, this feels great. 898 00:36:20,501 --> 00:36:23,751 And Padma loved my curry, okay. I need that clip. 899 00:36:23,751 --> 00:36:26,167 Oh, I'm just so proud right now. 900 00:36:26,167 --> 00:36:30,459 Congratulations again, Evelyn and all three of you. 901 00:36:30,459 --> 00:36:35,292 You three can step to the side. 902 00:36:35,292 --> 00:36:43,709 Monique, Ashleigh, and Jo, please step forward. 903 00:36:43,709 --> 00:36:46,417 The three of you had our least favorite dishes, 904 00:36:46,417 --> 00:36:48,792 and one of you will be going home. 905 00:36:48,792 --> 00:36:55,584 ♪♪♪ 906 00:36:55,584 --> 00:37:00,334 The three of you had our least favorite dishes, 907 00:37:00,334 --> 00:37:05,501 and one of you will be going home. 908 00:37:05,501 --> 00:37:06,959 Let's start with you, Monique. 909 00:37:06,959 --> 00:37:09,667 How do you think your dish came out? 910 00:37:09,667 --> 00:37:11,501 I thought it was just okay. 911 00:37:11,501 --> 00:37:13,375 I'm not really familiar with barbecue, 912 00:37:13,375 --> 00:37:15,959 so I didn't want to try anything super new. 913 00:37:15,959 --> 00:37:17,542 You were kind of playing it safe. 914 00:37:17,542 --> 00:37:19,209 And when you play it safe, 915 00:37:19,209 --> 00:37:20,959 your heart and your soul doesn't come out in that. 916 00:37:20,959 --> 00:37:23,667 The brisket itself was a little bit tough, 917 00:37:23,667 --> 00:37:25,959 and the rest of the dish felt like you weren't confident 918 00:37:25,959 --> 00:37:27,792 to really push yourself. 919 00:37:27,792 --> 00:37:29,501 It's seemed like you put a collection of things 920 00:37:29,501 --> 00:37:31,542 on a plate that didn't talk to each other. 921 00:37:31,542 --> 00:37:33,709 You know and the roll, you're a baker, so I was surprised. 922 00:37:33,709 --> 00:37:35,375 It wasn't-- it wasn't that great. 923 00:37:35,375 --> 00:37:36,959 Okay. 924 00:37:36,959 --> 00:37:39,959 PADMA: Ashleigh, did you feel good about your dish? 925 00:37:39,959 --> 00:37:42,959 I've been very anxious to put myself on a plate, 926 00:37:42,959 --> 00:37:44,667 and so I thought of flavors of home, 927 00:37:44,667 --> 00:37:46,792 like Carolina barbecue, 928 00:37:46,792 --> 00:37:49,334 which is why I incorporated things like creamed corn, 929 00:37:49,334 --> 00:37:51,834 collards, and the sweet potato. 930 00:37:51,834 --> 00:37:54,709 It felt like one dish got dumped into the other, 931 00:37:54,709 --> 00:37:56,417 and it was a mistake. 932 00:37:56,417 --> 00:37:58,709 Did you anticipate that we would need to cut it 933 00:37:58,709 --> 00:38:01,751 - with a knife and fork? - No. 934 00:38:01,751 --> 00:38:04,667 Had that brisket been softer or been cut up into cubes, 935 00:38:04,667 --> 00:38:06,375 it might have eaten differently, 936 00:38:06,375 --> 00:38:09,334 but it didn't do justice to the amount of work 937 00:38:09,334 --> 00:38:11,751 that you spent on that brisket. 938 00:38:11,751 --> 00:38:13,292 PADMA: Jo. 939 00:38:13,292 --> 00:38:14,876 What kind of got me in this challenge 940 00:38:14,876 --> 00:38:18,375 was that I saw that we had time, and I was like, 941 00:38:18,375 --> 00:38:20,584 "Okay, I'll make pasta 'cause I've been wanting to." 942 00:38:20,584 --> 00:38:22,792 I should have highlighted the brisket. 943 00:38:22,792 --> 00:38:24,584 Yes, that's what happened. 944 00:38:24,584 --> 00:38:27,626 It was two different dishes mashed into one. 945 00:38:27,626 --> 00:38:29,834 I didn't get a lot of the flavors 946 00:38:29,834 --> 00:38:31,542 that I know you put in there. 947 00:38:31,542 --> 00:38:34,667 There just wasn't a payoff from all of that work 948 00:38:34,667 --> 00:38:35,959 with your brisket. 949 00:38:35,959 --> 00:38:37,876 - Go with your gut, Jo. - I know. 950 00:38:37,876 --> 00:38:39,876 You knew what you wanted to do. 951 00:38:39,876 --> 00:38:41,918 Go with the brisket. It's the star. 952 00:38:41,918 --> 00:38:43,959 I agree. 953 00:38:43,959 --> 00:38:46,501 PADMA: All right. We'll call you all back in a bit. 954 00:38:46,501 --> 00:38:55,751 Thank you very much. That'll be all for now. 955 00:38:55,751 --> 00:38:57,751 EVELYN: Lord, lordy, lordy. 956 00:38:57,751 --> 00:38:59,334 JACKSON: All right! 957 00:38:59,334 --> 00:39:00,584 EVELYN: Guys, don't even. 958 00:39:00,584 --> 00:39:02,584 JACKSON: Queen curry! Nice job. 959 00:39:02,584 --> 00:39:04,375 BUDDHA: We can't keep you off the top, ----ing Jackson. 960 00:39:04,375 --> 00:39:05,792 Jesus Christ. 961 00:39:05,792 --> 00:39:07,375 - Well. - MONIQUE: Ugh. 962 00:39:07,375 --> 00:39:10,334 Well, here we are again. 963 00:39:10,334 --> 00:39:11,959 These three chefs worked so hard, 964 00:39:11,959 --> 00:39:15,584 but each of them in their own way failed today. 965 00:39:15,584 --> 00:39:19,417 They put so much care into the brisket itself, 966 00:39:19,417 --> 00:39:21,000 and with all three of these chefs, 967 00:39:21,000 --> 00:39:22,709 we really never got to see it. 968 00:39:22,709 --> 00:39:24,667 In Ashleigh's, just the beef was lost. 969 00:39:24,667 --> 00:39:27,876 Collard greens, corn, brisket, beef, it all makes sense. 970 00:39:27,876 --> 00:39:29,709 It's how she chose to compose it. 971 00:39:29,709 --> 00:39:31,584 You start thinking about all this other stuff, 972 00:39:31,584 --> 00:39:32,959 "I gotta do this, I gotta do that." 973 00:39:32,959 --> 00:39:34,751 And then the basics aren't there. 974 00:39:34,751 --> 00:39:36,000 ASHLEIGH: I've definitely fell victim to overthinking. 975 00:39:36,000 --> 00:39:37,709 They read me like a book. 976 00:39:37,709 --> 00:39:39,584 Jo also, I mean that dish-- 977 00:39:39,584 --> 00:39:41,375 A professional chef doesn't make a dish like that. 978 00:39:41,375 --> 00:39:44,542 No. Noodles and slow cooked beef can work. 979 00:39:44,542 --> 00:39:46,584 TOM: Oh, yeah. 980 00:39:46,584 --> 00:39:48,959 But there was no way to taste any of that beef in Jo's dish. 981 00:39:48,959 --> 00:39:50,751 It was just kind of like this meaty pasta. 982 00:39:50,751 --> 00:39:52,417 I can smoke a brisket. 983 00:39:52,417 --> 00:39:54,501 I can make a mean pasta, but I was just like, 984 00:39:54,501 --> 00:39:59,792 "Why am I doing this together now?" Ugh, idiot. 985 00:39:59,792 --> 00:40:04,250 Monique's dish to me felt like a culinary student. 986 00:40:04,250 --> 00:40:06,792 Make a sauce Mornay, make this, make this. 987 00:40:06,792 --> 00:40:08,834 Like, things you tick off a list of like, 988 00:40:08,834 --> 00:40:10,834 classic French items you have to master. 989 00:40:10,834 --> 00:40:12,626 It was boring. 990 00:40:12,626 --> 00:40:14,876 She didn't embrace the challenge of the brisket, 991 00:40:14,876 --> 00:40:16,918 and it showed that she lacked the confidence 992 00:40:16,918 --> 00:40:18,876 in the plate itself. 993 00:40:18,876 --> 00:40:20,959 I knew I wasn't inspired. I mean, everything they said. 994 00:40:20,959 --> 00:40:24,417 I was like, "Spot on." You know what I mean? So. 995 00:40:24,417 --> 00:40:26,542 I think we have our answer. 996 00:40:26,542 --> 00:40:28,250 - Agreed. - Definitely. 997 00:40:28,250 --> 00:40:29,959 Let's get them out here. 998 00:40:29,959 --> 00:40:38,209 ♪♪♪ 999 00:40:38,209 --> 00:40:41,792 We continue for 19 seasons to push chefs 1000 00:40:41,792 --> 00:40:43,375 out of their comfort zone. 1001 00:40:43,375 --> 00:40:45,834 You can tell when someone is uncomfortable 1002 00:40:45,834 --> 00:40:47,459 because you'll get a dish 1003 00:40:47,459 --> 00:40:49,584 that doesn't have a strong point of view. 1004 00:40:49,584 --> 00:40:51,959 You'll end up with a dish that is tentative 1005 00:40:51,959 --> 00:40:54,375 because you're a little confused as to what direction to go, 1006 00:40:54,375 --> 00:40:56,209 or you'll end up with a dish 1007 00:40:56,209 --> 00:40:59,584 that clearly you're overthinking and trying to do too much. 1008 00:40:59,584 --> 00:41:08,792 And unfortunately, this is how it ends for a lot of chefs. 1009 00:41:08,792 --> 00:41:13,959 Ashleigh, please pack your knives and go. 1010 00:41:13,959 --> 00:41:17,292 Thank you. This has been a really great opportunity. 1011 00:41:17,292 --> 00:41:18,792 Listen, we'll see you on Last Chance Kitchen, 1012 00:41:18,792 --> 00:41:20,792 and my advice is always cook from your heart. 1013 00:41:20,792 --> 00:41:22,501 Thank you. Thank you, chef. 1014 00:41:22,501 --> 00:41:29,167 Ugh, this ----ing sucks. 1015 00:41:29,167 --> 00:41:31,667 It sucks. 1016 00:41:31,667 --> 00:41:33,626 There's always Last Chance Kitchen, right? 1017 00:41:33,626 --> 00:41:36,584 I enjoy being thoughtful 1018 00:41:36,584 --> 00:41:38,709 and intentional in everything I do, 1019 00:41:38,709 --> 00:41:40,459 but I just overthought 1020 00:41:40,459 --> 00:41:43,667 and it's very unfortunate for me right now. 1021 00:41:43,667 --> 00:41:46,626 I didn't expect that at all. 1022 00:41:46,626 --> 00:41:48,501 It's a blow to my confidence, 1023 00:41:48,501 --> 00:41:50,667 but I'm ready for the Last Chance Kitchen. 1024 00:41:50,667 --> 00:41:52,250 I'm determined to win. 1025 00:41:52,250 --> 00:41:57,709 ♪♪♪ 1026 00:41:57,709 --> 00:42:00,459 PADMA: Tonight, Ashleigh's constant overthinking 1027 00:42:00,459 --> 00:42:02,542 lands her in Last Chance Kitchen. 1028 00:42:02,542 --> 00:42:04,542 Can she simplify her thinking? 1029 00:42:04,542 --> 00:42:05,959 I have no idea what I'm making. 1030 00:42:05,959 --> 00:42:07,667 And will it be enough 1031 00:42:07,667 --> 00:42:09,501 to get her back into the competition? 1032 00:42:09,501 --> 00:42:11,792 The winner of this challenge will return to Top Chef. 1033 00:42:11,792 --> 00:42:15,876 A two-part Last Chance Kitchen starts now on demand 1034 00:42:15,876 --> 00:42:18,959 or wherever you stream Top Chef. 1035 00:42:18,959 --> 00:42:20,959 Next time on Top Chef... 1036 00:42:20,959 --> 00:42:23,709 Please welcome back the winner of Last Chance Kitchen. 1037 00:42:23,709 --> 00:42:26,375 [chefs cheering] 1038 00:42:26,375 --> 00:42:27,751 Hey, y'all. 1039 00:42:27,751 --> 00:42:29,876 You'll be making a dish in honor 1040 00:42:29,876 --> 00:42:32,584 of five trailblazing Texas women. 1041 00:42:32,584 --> 00:42:35,209 I never wanted to be known as an Asian chef 1042 00:42:35,209 --> 00:42:36,751 or a female chef. 1043 00:42:36,751 --> 00:42:38,792 I just wanted to be known as a good chef. 1044 00:42:38,792 --> 00:42:41,959 You know, I'm going to work my magic. 1045 00:42:41,959 --> 00:42:43,375 - This is-- - Wow. 1046 00:42:43,375 --> 00:42:44,584 Amazing. 1047 00:42:44,584 --> 00:42:46,626 The confidence was so profound. 1048 00:42:46,626 --> 00:42:48,584 That didn't work. 1049 00:42:48,584 --> 00:42:49,959 I have to figure this out. 1050 00:42:49,959 --> 00:42:51,709 This dish doesn't come through at all. 1051 00:42:51,709 --> 00:42:53,709 Trying not to be emotional. 1052 00:42:53,709 --> 00:42:55,375 There was some hesitation, 1053 00:42:55,375 --> 00:42:57,375 but hesitation is just not strong enough 1054 00:42:57,375 --> 00:42:58,959 to continue in the competition. 1055 00:42:58,959 --> 00:43:02,959 ♪♪♪