1 00:00:00,867 --> 00:00:03,202 Barbecue is almost embedded in your soul. 2 00:00:04,070 --> 00:00:07,139 I love the heat, the fire, the intensity. 3 00:00:07,141 --> 00:00:12,044 There's nothing that we love more than putting meat up against the flame. 4 00:00:12,046 --> 00:00:14,713 Strike that match and watch the competition burn. 5 00:00:14,715 --> 00:00:17,883 - I know how to manipulate fire. - Feeling the heat. 6 00:00:17,885 --> 00:00:19,985 These aren't your grandpa's grillers, we expect more. 7 00:00:19,987 --> 00:00:21,253 Ooh, sweaty! 8 00:00:21,255 --> 00:00:22,955 If there isn't fire leaving off these plates, 9 00:00:22,957 --> 00:00:24,277 I'm going to be very disappointed. 10 00:00:24,557 --> 00:00:27,626 Give me, meat, give me fire. That's all I really need. 11 00:00:27,628 --> 00:00:29,028 I'm the new face of fire. 12 00:00:29,030 --> 00:00:31,797 And I'm just an high school math teacher. 13 00:00:31,799 --> 00:00:35,434 - I'm missing class right now. - This is like some cooking... 14 00:00:35,436 --> 00:00:37,102 But sometimes when you play with fire... 15 00:00:37,104 --> 00:00:38,303 You can get burned. 16 00:00:39,139 --> 00:00:40,305 You work hard for everything. 17 00:00:40,307 --> 00:00:42,975 $25,000, I need you to cook like you mean it. 18 00:00:42,977 --> 00:00:45,210 - Yeah, no big deal. - He just looks confused. 19 00:00:45,212 --> 00:00:47,613 - I can't breathe right now. - Oh, God! 20 00:00:47,615 --> 00:00:49,948 Now I don't know what the hell to do. 21 00:00:49,950 --> 00:00:51,817 This tournament is about to get wild. 22 00:00:51,819 --> 00:00:53,886 - You're killing me. - You sound like my mom. 23 00:00:53,888 --> 00:00:55,421 Oh, no, no, no, no, no, no! 24 00:00:56,189 --> 00:00:58,490 Yes, fire! Bring it. 25 00:01:03,596 --> 00:01:06,732 Chopped is on location for an edgy, fiery, 26 00:01:06,734 --> 00:01:08,634 fierce tournament with innovative 27 00:01:08,636 --> 00:01:12,838 and up-and-coming chefs who are ready to play with fire. 28 00:01:12,840 --> 00:01:16,175 I'm fast, I'm fierce, and I'm a girl who loves to grill. 29 00:01:17,277 --> 00:01:19,678 This is not your grandpa's barbecue. 30 00:01:19,680 --> 00:01:21,914 When it comes to grilling, ladies just do it better. 31 00:01:21,916 --> 00:01:25,084 I live in Tampa, the perfect mix of land and sea. 32 00:01:26,319 --> 00:01:30,889 There's $25,000 on the line and this one means everything to me. 33 00:01:30,891 --> 00:01:33,058 Bring on the flames. 34 00:01:37,297 --> 00:01:39,031 Feel the heat, baby. Feel the heat. 35 00:01:39,033 --> 00:01:42,134 Out grill me? You're out of your mind. 36 00:01:42,136 --> 00:01:46,004 When it comes to my cooking, I'm the Middle East meets West Coast, 37 00:01:46,006 --> 00:01:48,107 perfect flavor combination. 38 00:01:48,109 --> 00:01:50,876 I try to be humble, but I'm a beast behind the grill. 39 00:01:50,878 --> 00:01:53,545 This competition is mine. Let's go! 40 00:01:55,081 --> 00:01:56,849 A grill fire is visceral, it's intense 41 00:01:56,851 --> 00:01:58,450 and it's right in front of you. 42 00:01:58,452 --> 00:02:00,786 I'm from New England, surf and turf is just what we do. 43 00:02:00,788 --> 00:02:03,455 Cooking a piece of fish on the grill highlights its simplicity 44 00:02:03,457 --> 00:02:05,257 and is what makes everything about fish great. 45 00:02:06,960 --> 00:02:10,262 I'm the ultimate grill chef and I'm going to be the MVP in this kitchen. 46 00:02:13,299 --> 00:02:17,002 I don't let the fire control me. I control the fire. 47 00:02:17,004 --> 00:02:19,238 I'm half Mexican, half Venezuelan. 48 00:02:19,240 --> 00:02:22,808 It's just like you get the best out of two worlds. 49 00:02:22,810 --> 00:02:25,077 I'm not the person who's afraid to go big. 50 00:02:25,079 --> 00:02:26,778 You go big or you go home. 51 00:02:26,780 --> 00:02:28,547 Oh, this looks really sexy. 52 00:02:28,549 --> 00:02:31,049 And I'll be the next Chopped champion. 53 00:02:40,593 --> 00:02:44,930 A ferocious foursome, are you ready to play with fire? 54 00:02:44,932 --> 00:02:46,598 - We're ready, chef. - We're so ready. 55 00:02:46,600 --> 00:02:48,534 Excellent. In this competition, 56 00:02:48,536 --> 00:02:52,237 we're testing your ability to innovate cooking with live fire. 57 00:02:52,239 --> 00:02:58,010 We're looking for ingenuity and frankly, we want to be wowed. 58 00:02:58,012 --> 00:03:01,246 If you win, you will advance to this tournament's finale 59 00:03:01,248 --> 00:03:03,916 with a shot at winning $25,000. 60 00:03:03,918 --> 00:03:05,551 - Yes! - Let's go! 61 00:03:05,553 --> 00:03:08,587 But to get to the finale, first you have to survive 62 00:03:08,589 --> 00:03:12,491 this preliminary tournament with a surf and turf theme. 63 00:03:12,493 --> 00:03:15,994 Something from sea and land in every basket. 64 00:03:15,996 --> 00:03:18,497 Appetizer baskets are in front of you. 65 00:03:20,900 --> 00:03:22,234 Check them out! 66 00:03:23,036 --> 00:03:25,871 - Oh, yeah. - Awesome. 67 00:03:25,873 --> 00:03:28,373 There are those surf and turf surprises. 68 00:03:28,375 --> 00:03:29,641 Yes. 69 00:03:29,643 --> 00:03:33,212 - [Ted] You've got scallops... - Scallops, that's my jam. 70 00:03:33,214 --> 00:03:37,616 [Ted] ...lamb chops and surf and turf sushi rolls. 71 00:03:37,618 --> 00:03:39,351 Oh, what am I going to do with that? 72 00:03:39,353 --> 00:03:41,153 [Ted] You also have spinach. 73 00:03:41,155 --> 00:03:42,988 Definitely seen a lot worse. 74 00:03:44,190 --> 00:03:47,492 The extra speedy 20-minute round... 75 00:03:49,362 --> 00:03:51,063 starts now. 76 00:03:51,065 --> 00:03:53,599 All right guys, here we go. First round. 77 00:03:53,601 --> 00:03:54,800 - Start strong. - Let's go. 78 00:03:54,802 --> 00:03:57,269 Let's go. 79 00:03:57,271 --> 00:04:01,540 Alex, Tiffany, you are joined by the acclaimed personal chef Eric Adjepong. 80 00:04:01,542 --> 00:04:02,774 - Welcome back, Eric. - Appreciate it. 81 00:04:02,776 --> 00:04:05,510 Eric, your expertise is West African cuisine 82 00:04:05,512 --> 00:04:08,347 and I have to believe that playing with fire is a part of that. 83 00:04:08,349 --> 00:04:10,849 Huge, huge, huge, component of West African cuisine. 84 00:04:10,851 --> 00:04:13,051 We need the smoke, we need the char. 85 00:04:13,053 --> 00:04:16,355 I just love being around fire. So this is perfect for me. 86 00:04:17,190 --> 00:04:19,591 Surf and turf is a steakhouse classic, 87 00:04:19,593 --> 00:04:22,194 but is having meat and seafood on one plate 88 00:04:22,196 --> 00:04:25,030 an over indulgence or pure genius? 89 00:04:25,265 --> 00:04:26,698 - Yes. Both. - Both. 90 00:04:26,700 --> 00:04:29,067 I mean, it's definitely going to be a very fun challenge 91 00:04:29,069 --> 00:04:31,903 seeing the balance between doing something really delicate 92 00:04:31,905 --> 00:04:33,805 and really giving some really bold flavors. 93 00:04:33,807 --> 00:04:34,873 Obviously, we're playing with fire. 94 00:04:34,875 --> 00:04:36,308 So those are the things I want to look forward to. 95 00:04:36,310 --> 00:04:39,678 And this is a new generation of playing with fire, 96 00:04:39,680 --> 00:04:41,280 so I think we need to understand 97 00:04:41,282 --> 00:04:45,584 what the new generation interpretation of surf and turf can mean. 98 00:04:47,120 --> 00:04:49,021 I see scallops and I'm thinking of myself 99 00:04:49,023 --> 00:04:50,789 as a, you know, a New England guy, 100 00:04:50,791 --> 00:04:53,792 I need to take this one home because if I don't, 101 00:04:53,794 --> 00:04:55,027 I'm going to be mocked to no end. 102 00:04:55,029 --> 00:04:57,896 For my appetizer, I'm going to make grilled baby lamb chops 103 00:04:57,898 --> 00:05:03,035 with seared scallops, spinach salmoriglio and an eggplant citrus mostarda. 104 00:05:04,337 --> 00:05:07,472 I want to deal with the lamb first, so I have time to let it rest as well. 105 00:05:11,277 --> 00:05:12,711 These are so beautiful. 106 00:05:12,713 --> 00:05:14,279 I want the lamb to shine, 107 00:05:14,281 --> 00:05:16,982 so I'm just simply seasoning with salt and pepper 108 00:05:16,984 --> 00:05:18,950 and getting it right onto the grill. 109 00:05:19,485 --> 00:05:20,819 [Alex] Aubrey, what are you making? 110 00:05:20,821 --> 00:05:24,189 Hi, I'm making a little bite of Florida. 111 00:05:24,191 --> 00:05:28,794 I'm new to Florida, but I know that they take their fish dip super seriously. 112 00:05:28,796 --> 00:05:32,064 I'm making a grilled scallop and crab dip crostini 113 00:05:32,066 --> 00:05:36,101 with charred lamb and a spinach and grilled lemon drizzle. 114 00:05:36,103 --> 00:05:40,038 I'm grilling the scallops to add that charred flavor into the fish dip 115 00:05:40,040 --> 00:05:42,374 that everyone knows and loves from the grill. 116 00:05:46,145 --> 00:05:50,182 This basket looks like a dream, it's a nightmare. 117 00:05:50,184 --> 00:05:52,584 Like, I'd never think of lamb and scallops together. 118 00:05:52,586 --> 00:05:53,985 Even in the surf and turf world, 119 00:05:53,987 --> 00:05:56,588 those two guys don't usually come together for the party. 120 00:05:57,156 --> 00:05:58,623 I'm going to say something crazy. 121 00:05:58,625 --> 00:06:01,026 I'm going to say lamb wrapped scallops. 122 00:06:01,028 --> 00:06:03,428 - [Eric] Ooh, okay. - What if you like took the lamb off the bone, 123 00:06:03,430 --> 00:06:05,063 cut it really thin, wrapped the scallop, 124 00:06:05,065 --> 00:06:06,865 tied it, seared both. 125 00:06:06,867 --> 00:06:10,068 Then you have like, you know, you have a classic appetizer. 126 00:06:10,070 --> 00:06:13,038 [Annisha] To prepare my lamb, I'm going to take it off of the bone. 127 00:06:13,040 --> 00:06:16,908 That will allow me to control the temperature. 128 00:06:16,910 --> 00:06:18,910 Annisha, what are you making? 129 00:06:18,912 --> 00:06:22,614 So, I'm making some skewers with lamb and scallop. 130 00:06:22,616 --> 00:06:27,052 And then I'm making a grilled poblano and spinach cream. 131 00:06:27,054 --> 00:06:30,188 I'm going to marinate the skewers with some rosemary... 132 00:06:30,857 --> 00:06:33,959 throw it on the grill and create a really nice char. 133 00:06:40,032 --> 00:06:43,902 [Samir] Looking at this basket, I'm inspired to go Venezuelan. 134 00:06:43,904 --> 00:06:48,073 I'm making Venezuelan cumin grilled lamb chops and scallops 135 00:06:48,075 --> 00:06:51,777 with a spinach salsa de ajo and salsa aji. 136 00:06:51,779 --> 00:06:55,013 So for my salsa aji, I get the avocado, cucumber 137 00:06:55,015 --> 00:06:58,450 and jalapeño out of the sushi roll. 138 00:06:58,452 --> 00:07:03,188 - Samir, what are we making? - Making some Venezuelan flavors. 139 00:07:03,190 --> 00:07:07,993 Got a jalapeño water that's going to be like a brine for one of my salsas. 140 00:07:08,661 --> 00:07:13,165 The freshness and acidity of the salsa aji 141 00:07:13,167 --> 00:07:16,935 is really going to balance the gaminess of that lamb chop. 142 00:07:20,706 --> 00:07:24,609 - John, how are we doing? - I'm doing just great. 143 00:07:24,611 --> 00:07:29,614 I'm working on some seared scallops and a spinach salmoriglio sauce. 144 00:07:31,250 --> 00:07:35,253 Salmoriglio is traditionally a raw parsley sauce. 145 00:07:35,255 --> 00:07:37,222 I'm using the ginger, the wasabi 146 00:07:37,224 --> 00:07:39,191 and the jalapeño from the sushi roll 147 00:07:39,193 --> 00:07:41,193 in with the spinach and the parsley. 148 00:07:41,195 --> 00:07:42,994 That's the surf and turf sushi roll. 149 00:07:42,996 --> 00:07:44,262 We have a little bit of brisket right on top. 150 00:07:44,264 --> 00:07:46,131 There's a little bit of that pickled ginger wasabi 151 00:07:46,133 --> 00:07:48,033 which I think is really, really, smart to use. 152 00:07:51,037 --> 00:07:52,904 We're talking about the fresh faces of fire. 153 00:07:52,906 --> 00:07:56,708 Chef Audrey has done something that I think is so avant-garde. 154 00:07:56,710 --> 00:07:59,611 I've literally never seen it happen. 155 00:07:59,613 --> 00:08:02,447 She's grilled her scallops and then put them in the food processor. 156 00:08:04,183 --> 00:08:05,517 Wow! 157 00:08:05,519 --> 00:08:07,552 - Okay. - I've never seen that. 158 00:08:07,554 --> 00:08:11,189 [Audrey] For my fish dip, I'm hoping that the smoked meat from the top of the sushi roll 159 00:08:11,191 --> 00:08:14,226 will impart some of that smoky flavor that I'm looking for. 160 00:08:17,230 --> 00:08:19,297 So poblano came into this party 161 00:08:19,299 --> 00:08:21,967 for me trying to show a little bit of my background. 162 00:08:21,969 --> 00:08:25,203 I'm hoping that the spinach kind of like mimics 163 00:08:25,205 --> 00:08:27,239 and takes the flavor of the poblano. 164 00:08:29,175 --> 00:08:31,977 Annisha, how are you using the sushi? 165 00:08:31,979 --> 00:08:33,712 I'm picking up the sauce with the rice. 166 00:08:33,714 --> 00:08:35,981 - Okay, sounds good. - Interesting. 167 00:08:35,983 --> 00:08:36,915 - Really smart. - That's really clever. 168 00:08:36,917 --> 00:08:38,283 Very, very, clever. Yeah. 169 00:08:38,885 --> 00:08:41,920 Chefs, less than ten minutes on that clock. 170 00:08:41,922 --> 00:08:48,260 So salsa de ajo is essentially a cilantro aioli with spinach for added color. 171 00:08:48,262 --> 00:08:50,595 Samir just a heads up, there's eight and a half minutes. 172 00:08:50,597 --> 00:08:52,531 Get to that grill when you can. 173 00:08:52,533 --> 00:08:53,965 Respect that clock, chefs. 174 00:08:53,967 --> 00:08:56,568 I'm going to need him to get on that as soon as possible. 175 00:08:56,570 --> 00:08:58,537 I realize I'm running short on time. 176 00:08:58,539 --> 00:09:01,206 I need to get my proteins on this grill, ASAP. 177 00:09:01,208 --> 00:09:04,976 If these lamb chops are not cooked perfectly, I'm going to be screwed. 178 00:09:04,978 --> 00:09:06,912 Guys, we have less than eight minutes on the clock 179 00:09:06,914 --> 00:09:10,015 and Samir is just now getting his lamb on the grill. 180 00:09:10,017 --> 00:09:13,051 These are lamb chops, bone in, takes some time. 181 00:09:13,053 --> 00:09:15,053 - Definitely. - Like, this is not a five minute cook. 182 00:09:15,055 --> 00:09:16,621 I'm very worried. 183 00:09:23,996 --> 00:09:26,731 Samir is just now getting his lamb on the grill. 184 00:09:26,733 --> 00:09:27,832 I'm feeling the heat. 185 00:09:27,834 --> 00:09:30,235 I need to get my butt in gear and get grilling. 186 00:09:30,237 --> 00:09:33,939 Can you char something now? Can you make up for that? 187 00:09:33,941 --> 00:09:35,006 - Yes, I think so. - For sure. 188 00:09:35,008 --> 00:09:36,808 So, if you're going to grill this lamb, 189 00:09:36,810 --> 00:09:38,743 you want to at least give some time for it to rest as well, right? 190 00:09:38,745 --> 00:09:40,111 It's extremely important. 191 00:09:40,113 --> 00:09:41,413 Time's not on his side right now. 192 00:09:46,385 --> 00:09:48,186 - Chef, John. - Yes, ma'am. 193 00:09:48,188 --> 00:09:49,921 How you feeling? Where are your scallops? 194 00:09:49,923 --> 00:09:52,257 My scallops are in the pan and they are perfect. 195 00:09:52,259 --> 00:09:53,892 I love perfect scallops. 196 00:09:53,894 --> 00:09:56,861 Mostarda is a classic Italian compliment. 197 00:09:56,863 --> 00:10:00,765 So it's usually like a very sweet, acidic, dried fruit relish. 198 00:10:00,767 --> 00:10:03,134 That eggplant will be my body and my texture. 199 00:10:03,136 --> 00:10:06,071 I want a pop of green on the top of my crostini, 200 00:10:06,073 --> 00:10:10,942 so I add spinach, grilled lemon for that dreamy drizzle. 201 00:10:13,012 --> 00:10:15,880 So, it's time for me to like flip my skewers, 202 00:10:15,882 --> 00:10:18,116 but they're like kind of like falling apart. 203 00:10:18,118 --> 00:10:21,086 I realized that I had to rethink this presentation. 204 00:10:21,088 --> 00:10:24,589 So now, instead of being a skewer, they're going to be like a bite. 205 00:10:24,591 --> 00:10:26,558 They're going to be a surf and turf bite. 206 00:10:28,127 --> 00:10:30,929 I'm worried about Samir because he's grilling with two minutes to go 207 00:10:30,931 --> 00:10:31,963 and he hasn't plated it. 208 00:10:31,965 --> 00:10:35,934 There's no plating, there's no time for resting. 209 00:10:35,936 --> 00:10:39,137 Samir's putting his lamb chops back in the pan with a minute and fifteen. 210 00:10:39,139 --> 00:10:41,506 That's not good. 211 00:10:41,508 --> 00:10:44,342 - Make sure you have everything that's in the basket. - Thirty seconds. 212 00:10:44,344 --> 00:10:47,912 Does it taste good? Does your dish look better than your competitors? 213 00:10:47,914 --> 00:10:49,047 Are you going to win? 214 00:10:49,715 --> 00:10:53,418 [Ted] Ten, nine, eight, seven, 215 00:10:53,420 --> 00:11:00,025 six, five, four, three, two, one. 216 00:11:00,027 --> 00:11:01,326 Time's up! 217 00:11:05,598 --> 00:11:07,332 Definitely the fastest 20 minutes of my life. 218 00:11:07,334 --> 00:11:10,268 Everybody is really amazing and the high level of talent here 219 00:11:10,270 --> 00:11:11,803 that I'm competing against today. 220 00:11:11,805 --> 00:11:13,004 I'm feeling the heat. 221 00:11:14,173 --> 00:11:15,907 Oh, I'm super anxious. 222 00:11:15,909 --> 00:11:17,942 I'm worried about my other competitors. 223 00:11:17,944 --> 00:11:19,577 I want to know what they did, 224 00:11:19,579 --> 00:11:22,981 so it's just like, feeling a little bit insecure right now. 225 00:11:33,092 --> 00:11:35,694 Chefs, you have arrived at the chopping block. 226 00:11:35,696 --> 00:11:37,996 In your first surf and turf basket, 227 00:11:37,998 --> 00:11:44,102 you got scallops, lamb chops, surf and turf sushi rolls and spinach. 228 00:11:45,404 --> 00:11:47,572 Chef Annisha, please tell us about your dish. 229 00:11:47,574 --> 00:11:51,176 So over here, we have what I like to call surf and turf bites. 230 00:11:51,178 --> 00:11:52,210 I grew up in Tijuana. 231 00:11:52,212 --> 00:11:53,812 We're really close from the ocean, 232 00:11:53,814 --> 00:11:55,814 but at the same time, we're really close to the land. 233 00:11:55,816 --> 00:11:58,016 I grew up like around carne asadas, 234 00:11:58,018 --> 00:12:01,786 but at the same time, it will be my aunt bringing some ceviche or something. 235 00:12:01,788 --> 00:12:06,725 So for me, when I start getting older, grilling was like a thing for guys. 236 00:12:06,727 --> 00:12:09,194 So now, after like my career and all that. 237 00:12:09,196 --> 00:12:11,029 Like, I can see, like, all my cousin's like grilling, 238 00:12:11,031 --> 00:12:13,031 I'm like, "You're doing it wrong." 239 00:12:15,134 --> 00:12:17,235 [Eric] The lamb is cooked really well. 240 00:12:17,237 --> 00:12:18,536 Scallops are cooked really well as well. 241 00:12:18,538 --> 00:12:19,670 This sauce is a knockout. 242 00:12:19,672 --> 00:12:22,741 Really, really, delicious adding the rice was so good. 243 00:12:22,743 --> 00:12:26,778 Helps kind of bridge the gap between both the scallop and the lamb. 244 00:12:26,780 --> 00:12:29,981 Here's the thing, like, you just talked about being from Mexico. 245 00:12:29,983 --> 00:12:31,983 All of your heart just exploded 246 00:12:31,985 --> 00:12:34,085 onto, like, what you love about what you do, 247 00:12:34,087 --> 00:12:35,620 but I don't see you in this. 248 00:12:35,622 --> 00:12:37,155 It's not a bad dish. 249 00:12:37,157 --> 00:12:39,891 It's not linking up with like this person that's standing in front of me 250 00:12:39,893 --> 00:12:41,726 and talking about all the things that you love in the world. 251 00:12:41,728 --> 00:12:43,728 - Got it. - I like all the herbs. 252 00:12:43,730 --> 00:12:46,331 I like the vibrancy, the freshness. 253 00:12:46,333 --> 00:12:48,633 The scallops, I have the full range of cook, 254 00:12:48,635 --> 00:12:50,969 from undercooked to really overcooked. 255 00:12:50,971 --> 00:12:53,671 I don't know that I mind because this is playing with fire 256 00:12:53,673 --> 00:12:59,611 and there's an unevenness to an outdoor cook and a grill that I want. 257 00:12:59,613 --> 00:13:04,983 But I think you can just do a little bit more and I think this is find your sea legs. 258 00:13:04,985 --> 00:13:09,053 Let's put your legs on the turf as well as on the surf. 259 00:13:09,055 --> 00:13:10,922 Thank you, chef. 260 00:13:10,924 --> 00:13:13,758 Next up, chef John. Please tell us about your starter. 261 00:13:13,760 --> 00:13:17,195 Chefs, for today, I've prepared for you a grilled baby lamb chop 262 00:13:17,197 --> 00:13:20,598 with seared scallops over a spinach salmoriglio 263 00:13:20,600 --> 00:13:23,168 with a citrus and eggplant mostarda. 264 00:13:23,170 --> 00:13:24,936 And what did you use from the sushi? 265 00:13:24,938 --> 00:13:30,942 The sushi I used the jalapeño, the ginger and the wasabi, all in the salmoriglio puree. 266 00:13:30,944 --> 00:13:34,145 - The ole wasabi salmoriglio. - Salmoriglio. 267 00:13:34,147 --> 00:13:35,280 It's a classic. 268 00:13:35,282 --> 00:13:37,615 The scallops and the lamb on my plate are perfect. 269 00:13:37,617 --> 00:13:41,119 I get the char, the deep char. 270 00:13:41,121 --> 00:13:45,523 This is like, some cooking, but I'm trying to figure out why they're in a bowl. 271 00:13:45,525 --> 00:13:48,259 Is this a rack of lamb soup? 272 00:13:48,261 --> 00:13:51,763 If you're going to cook this well with the scallop and the lambs, just cook. 273 00:13:51,765 --> 00:13:53,164 - Sure. - I agree. 274 00:13:53,166 --> 00:13:56,968 It's trying to cover too many bases that it never really gets to. 275 00:13:56,970 --> 00:14:00,905 But all the basket ingredients are here and cooked nicely. 276 00:14:00,907 --> 00:14:02,540 The color is just stunning. 277 00:14:02,542 --> 00:14:05,376 Yeah, I just wish I had another touch of salt. 278 00:14:05,378 --> 00:14:08,279 Maybe a little bit of acid to help bring everything together. 279 00:14:08,281 --> 00:14:10,014 Thank you, sir. 280 00:14:10,016 --> 00:14:12,450 Chef Aubrey, please tell us about your dish. 281 00:14:12,452 --> 00:14:16,955 Today, I have prepared for you a grilled scallop and crab dipped crostini 282 00:14:16,957 --> 00:14:21,993 with charred lamb and a spinach and grilled lemon drizzle. 283 00:14:21,995 --> 00:14:23,895 Tell me a little bit more about this green sauce. 284 00:14:23,897 --> 00:14:25,129 - It's spinach. - Yup. 285 00:14:25,131 --> 00:14:26,931 There's a little grilled lemon juice. 286 00:14:26,933 --> 00:14:29,133 The jalapeño from the sushi. 287 00:14:30,202 --> 00:14:32,937 It's my favorite thing. It's so vibrant. 288 00:14:32,939 --> 00:14:35,106 It's tasty. It's seasoned extremely well. 289 00:14:35,108 --> 00:14:37,275 But you called it a charred lamb 290 00:14:37,277 --> 00:14:40,111 and mine is really more like carpaccio. 291 00:14:40,113 --> 00:14:43,248 And then also, I wish I would have saw a little bit more texture from the scallop. 292 00:14:43,250 --> 00:14:46,184 Yeah, I think of all the things that live in the sea, 293 00:14:46,186 --> 00:14:49,087 the thing I would not put in a dip is scallops. 294 00:14:49,089 --> 00:14:51,055 - Okay. - But the bread is grilled really nicely. 295 00:14:51,057 --> 00:14:55,159 You get that crunch and that carries you through the softness of the lamb. 296 00:14:55,161 --> 00:14:58,897 What you need to do is put the dip all the way down, 297 00:14:58,899 --> 00:15:02,033 and the lamb all the way down, and the sauce dotted. 298 00:15:02,035 --> 00:15:06,804 And then every bite I get represents the compilation of your flavors. 299 00:15:06,806 --> 00:15:10,842 - Okay? Stakes, why are you here? - I'm a personal chef. 300 00:15:10,844 --> 00:15:14,279 It would be amazing as a woman in front of the grill, you know, 301 00:15:14,281 --> 00:15:16,714 just to put some respect on my name. 302 00:15:16,716 --> 00:15:20,285 You know, someone explain this grill woman thing to me. 303 00:15:20,287 --> 00:15:22,787 What is that about, I'm getting that today. 304 00:15:22,789 --> 00:15:24,789 Yeah, I mean, you see it everywhere. 305 00:15:24,791 --> 00:15:29,060 Men in front of the grill, dudes in the backyard, drinking beer 306 00:15:29,062 --> 00:15:31,796 and I want to do something a little different. 307 00:15:31,798 --> 00:15:33,231 - Women can do everything. - Everything. 308 00:15:33,233 --> 00:15:35,133 - Absolutely. - Oh, yeah, we can. 309 00:15:35,135 --> 00:15:37,568 Next up, Chef Samir. What have you made for us? 310 00:15:37,570 --> 00:15:40,104 Here, we have cumin grilled lamb chops 311 00:15:40,106 --> 00:15:45,043 and scallop with a spinach salsa de ajo and salsa de aji. 312 00:15:51,050 --> 00:15:56,621 To use the surf and turf sushi in your aioli, it's super smart. 313 00:15:56,623 --> 00:16:00,825 Like, you give us this great kind of garlicky jalapeño cilantro sauce 314 00:16:00,827 --> 00:16:03,428 and then you're giving essentially a salsa on the side 315 00:16:03,430 --> 00:16:04,996 and it's just really, really delicious. 316 00:16:04,998 --> 00:16:08,900 And it's light, which I appreciate in an appetizer. 317 00:16:08,902 --> 00:16:11,469 So, I'm missing the actual taste of the spinach, 318 00:16:11,471 --> 00:16:14,072 which I want only because it's in the basket. 319 00:16:14,074 --> 00:16:16,240 But this is just really good cooking 320 00:16:16,242 --> 00:16:19,310 and just respect, man, for the red wine vinegar. 321 00:16:19,312 --> 00:16:23,214 It's the connector for all this. Nice job. 322 00:16:23,216 --> 00:16:26,084 I'm impressed by this lamb. It's a nice medium rare. 323 00:16:26,086 --> 00:16:29,053 The scallop, I wish I had a harder sear on it, 324 00:16:29,055 --> 00:16:30,955 but other than that, I thought this was a really solid plate. 325 00:16:30,957 --> 00:16:32,323 Thank you, chefs. 326 00:16:35,127 --> 00:16:38,162 Well, those appetizers were only the beginning for three of you. 327 00:16:38,164 --> 00:16:40,298 Thank you, chefs. 328 00:16:40,300 --> 00:16:42,834 I think maybe Chef John's getting chopped 329 00:16:42,836 --> 00:16:45,303 because there is a lot of moving pieces in his dish. 330 00:16:45,305 --> 00:16:47,338 Hopefully, I'll be able to move on. 331 00:16:58,217 --> 00:17:01,352 So who's dish is on the chopping block? 332 00:17:10,162 --> 00:17:12,196 Chef Aubrey, you've been chopped. 333 00:17:12,831 --> 00:17:14,065 Judges. 334 00:17:14,299 --> 00:17:17,001 Chef Aubrey, I think that you were really pushing boundaries 335 00:17:17,003 --> 00:17:19,237 in being inventive in a way that it was very cool, 336 00:17:19,239 --> 00:17:22,874 but the scallop fish dip was just like a little... 337 00:17:22,876 --> 00:17:24,596 it was a little tough to get my head around. 338 00:17:25,244 --> 00:17:27,145 And so, we had to chop you. 339 00:17:27,346 --> 00:17:28,813 Okay. Good luck, guys. 340 00:17:28,815 --> 00:17:30,481 Thank you, chef, best of luck to you. 341 00:17:32,184 --> 00:17:33,117 Even though I got chopped today, 342 00:17:33,119 --> 00:17:35,753 I came here to do something different 343 00:17:35,755 --> 00:17:37,955 and push myself outside of my comfort zone, 344 00:17:37,957 --> 00:17:40,058 and I absolutely got to do that today. 345 00:17:42,127 --> 00:17:44,295 Chef Annisha, Chef John, Chef Samir, 346 00:17:44,297 --> 00:17:50,001 can you make main dishes that make waves and trample the competition? 347 00:17:50,003 --> 00:17:50,968 - Hell, yeah. - That's what I do. 348 00:17:50,970 --> 00:17:51,969 Time to fire up. 349 00:17:51,971 --> 00:17:54,505 You might want to see what's inside these. 350 00:17:59,378 --> 00:18:00,445 Please open your baskets. 351 00:18:02,114 --> 00:18:03,881 [contestants groan] 352 00:18:03,883 --> 00:18:05,249 Sheesh! 353 00:18:05,251 --> 00:18:07,351 [Ted] Ooh, you've got crawfish. 354 00:18:08,020 --> 00:18:11,255 - And they're alive. - Ouch. 355 00:18:11,257 --> 00:18:14,792 - [Ted] Bison T-bone steaks. - Hell, yeah! 356 00:18:14,794 --> 00:18:17,228 [Ted] You also have frozen lima beans. 357 00:18:18,297 --> 00:18:21,332 - Oh, man. - [Ted] And cowboy queso. 358 00:18:22,134 --> 00:18:23,468 Sheesh! 359 00:18:24,303 --> 00:18:26,237 The entree round is 30 minutes. 360 00:18:28,340 --> 00:18:29,841 Clock starts now. 361 00:18:29,843 --> 00:18:32,510 - All right, guys. Let's go! - Let's do this. 362 00:18:35,247 --> 00:18:37,782 So, judges, who invited this giant bowl of cheese 363 00:18:37,784 --> 00:18:41,252 to crash the surf and turf party? 364 00:18:41,254 --> 00:18:44,956 The mean spirited folks here at Chopped here have obviously thought about that. 365 00:18:45,023 --> 00:18:46,490 Oh, my God! 366 00:18:46,592 --> 00:18:49,861 [Alex] Okay, I see my surf and turf and then there's this cowboy cheese. 367 00:18:49,863 --> 00:18:54,198 Yeah, with ground beef inside that cowboy queso, right? It's a game changer, honestly. 368 00:18:54,200 --> 00:18:58,035 It's going to be interesting to see how they play all of that. 369 00:18:58,037 --> 00:19:02,039 The key to making a great surf and turf dish is cohesion 370 00:19:02,041 --> 00:19:04,876 and this is definitely going to be a big challenge for me 371 00:19:04,878 --> 00:19:10,114 because I've never worked with bison steak or crawfish. 372 00:19:10,116 --> 00:19:14,752 For my entree, I'm making grilled bison steak and pasta 373 00:19:14,754 --> 00:19:17,588 with a queso crawfish cream sauce, 374 00:19:17,590 --> 00:19:20,291 grilled crawfish and flash lima beans. 375 00:19:20,293 --> 00:19:21,893 The inspiration behind this dish 376 00:19:21,895 --> 00:19:24,128 is kind of when you go to a steakhouse 377 00:19:24,130 --> 00:19:28,833 and you get that lobster with the steak and that pasta in between them. 378 00:19:28,835 --> 00:19:30,701 I think the pasta is going to be a great vessel 379 00:19:30,703 --> 00:19:34,038 for my queso crawfish cream sauce. 380 00:19:34,040 --> 00:19:37,441 Crawfish, I love that meat. It's honestly one of my favorite things to eat. 381 00:19:38,810 --> 00:19:40,211 Ooh, got me. 382 00:19:40,213 --> 00:19:42,113 You can't just shell a live crawfish 383 00:19:42,115 --> 00:19:43,748 because it's essentially liquid. 384 00:19:43,750 --> 00:19:47,285 - So you have to cook the crawfish to shell them. - Correct. 385 00:19:47,287 --> 00:19:51,622 And the thing to me that distinguishes the crawfish from any other 386 00:19:51,624 --> 00:19:55,193 is there's this freshwater sweetness. 387 00:19:55,195 --> 00:19:58,062 - John, how are we? - Doing all right. 388 00:19:58,064 --> 00:20:00,398 - What does "all right" mean? - Better than these guys. 389 00:20:01,233 --> 00:20:02,900 Coming into round two, I'm confident. 390 00:20:02,902 --> 00:20:04,869 I'm also very nervous. 391 00:20:04,871 --> 00:20:06,571 Big fires, big flame, big flavors. 392 00:20:06,573 --> 00:20:08,039 That's what I'm going for here. 393 00:20:08,041 --> 00:20:11,809 For my entree, I'm to make cardamom spiced bison T-bone steaks 394 00:20:11,811 --> 00:20:13,911 over a lima bean and pancetta succotash 395 00:20:13,913 --> 00:20:15,813 and a gorgonzola compound butter. 396 00:20:15,815 --> 00:20:18,916 My bison steak, I'm seasoning it aggressively, 397 00:20:18,918 --> 00:20:22,286 getting it right on the grill, trying to establish some good char. 398 00:20:23,789 --> 00:20:27,124 I want to show the judges that I'm capable to like throw it out there 399 00:20:27,126 --> 00:20:28,292 with like the Mexican 400 00:20:28,294 --> 00:20:30,061 and the Latino cuisine and all these things. 401 00:20:30,063 --> 00:20:31,696 Annisha, what are you making? 402 00:20:31,698 --> 00:20:35,299 I'm making a traditional Mexican dish that is a tostada. 403 00:20:35,301 --> 00:20:41,172 So for my entree, I'm going to make a mar y tierra tostada with refried lima bean queso. 404 00:20:41,174 --> 00:20:45,610 Mar y tierra is actually a classic Mexican way to say like surf and turf. 405 00:20:45,612 --> 00:20:49,213 I'm doing a mix with the crawfish and the bison. 406 00:20:49,215 --> 00:20:52,183 I'm not sure how I feel about a tostada entree. 407 00:20:52,185 --> 00:20:54,986 To me, it's very appetizery. 408 00:20:57,122 --> 00:20:58,723 Less than 20 minutes to go, chefs. 409 00:20:58,725 --> 00:21:00,491 All right. 410 00:21:01,994 --> 00:21:05,963 [Samir] I get the frozen lima beans out of my blanching water. 411 00:21:05,965 --> 00:21:08,666 [Alex] Samir, what is your plan? You're cooking pasta? 412 00:21:08,668 --> 00:21:09,967 Yes, chef. 413 00:21:09,969 --> 00:21:13,571 - What's the dish? - Thinking like steak and pasta. 414 00:21:13,573 --> 00:21:15,239 Surf and turf pasta. 415 00:21:17,209 --> 00:21:20,578 To make my succotash, I take the blanched lima beans, 416 00:21:20,580 --> 00:21:23,080 toss them right into the pan and get that crawfish meat, 417 00:21:23,082 --> 00:21:26,250 a little bit of citrus in there with some grilled lemon. 418 00:21:26,252 --> 00:21:30,321 Respect to John for just doing the work and shelling that crawfish. 419 00:21:30,323 --> 00:21:33,224 This wasn't a great idea, but let's keep doing this. 420 00:21:33,226 --> 00:21:34,925 The crawfish is really delicious. 421 00:21:34,927 --> 00:21:37,595 It's like baby lobster, but the tricky part here 422 00:21:37,597 --> 00:21:40,998 is that it has just like a tiny little bit of meat. 423 00:21:41,000 --> 00:21:45,770 I do like that Annisha has grilled half of the food on the set 424 00:21:45,772 --> 00:21:48,039 because playing with fire is cute, 425 00:21:48,041 --> 00:21:51,976 but actually cooking with fire and giving us that taste, 426 00:21:51,978 --> 00:21:55,880 that proof, you can see whether someone's cooked with fire. 427 00:21:55,882 --> 00:21:57,915 You can really succeed when you push, 428 00:21:57,917 --> 00:21:59,250 but sometimes when you play with fire... 429 00:21:59,252 --> 00:22:00,518 You can get burned. 430 00:22:02,087 --> 00:22:03,187 [bleep] 431 00:22:05,624 --> 00:22:06,991 What's the time? 432 00:22:06,993 --> 00:22:09,427 - Ten minutes on that clock, chefs. - Ten minutes. 433 00:22:10,595 --> 00:22:11,829 Samir has his steaks on the grill now. 434 00:22:11,831 --> 00:22:13,464 He's done something very smart. 435 00:22:13,466 --> 00:22:15,933 So, we have the bison T-bone, it's like a regular T-bone, 436 00:22:15,935 --> 00:22:17,802 but much smaller and very lean. 437 00:22:17,804 --> 00:22:20,504 He's taken the strip steak off of the bison T-bone. 438 00:22:22,274 --> 00:22:25,910 So, I'm a little concerned that my crawfish may not come through 439 00:22:25,912 --> 00:22:27,945 as much as I want in the cream sauce, 440 00:22:27,947 --> 00:22:30,047 so I go ahead and grill some as well. 441 00:22:30,049 --> 00:22:31,882 After the appetizer round, 442 00:22:31,884 --> 00:22:34,885 seeing that some of the chefs failed to highlight the basket ingredients. 443 00:22:34,887 --> 00:22:38,189 I really want to make sure I get this one on the mark. 444 00:22:38,191 --> 00:22:40,091 - Samir's cut his crawfish down the middle. - [Eric] Right. 445 00:22:40,093 --> 00:22:42,293 - And he's grilling them like you would grill a lobster. - Shell on, yeah. 446 00:22:42,295 --> 00:22:44,929 I've never seen that done with crawfish. 447 00:22:44,931 --> 00:22:46,931 Less than five minutes to go, chefs. 448 00:22:46,933 --> 00:22:48,165 Finish strong, guys. 449 00:22:48,700 --> 00:22:50,468 Fine. 450 00:22:50,470 --> 00:22:53,204 I'm going to use the lima beans as my refried beans. 451 00:22:54,906 --> 00:22:59,009 Tossing your pan, more lima beans are ending up on the ground than in the pan. 452 00:22:59,011 --> 00:23:00,010 We're going to add the flavor 453 00:23:00,012 --> 00:23:02,780 and the creaminess of the cowboy queso, 454 00:23:02,782 --> 00:23:05,182 blend that and make a lima refried bean. 455 00:23:06,418 --> 00:23:10,955 Annisha's probably doing the cleverest way of bringing the lima beans 456 00:23:10,957 --> 00:23:12,857 - and the queso into the conversation. - [Eric] Correct. 457 00:23:12,859 --> 00:23:13,958 [Tiffani] For sure. 458 00:23:15,060 --> 00:23:19,163 The cowboy queso to me is just a total monkey wrench 459 00:23:19,165 --> 00:23:21,766 and I'm going to turn this into a gorgonzola compound butter 460 00:23:21,768 --> 00:23:25,136 to really kind of work with all the flavors in that steak. 461 00:23:25,138 --> 00:23:26,904 - Come on, guys. Finish strong. - You got this. 462 00:23:26,906 --> 00:23:28,839 - Come on. - Let's go, guys. 463 00:23:28,841 --> 00:23:31,275 Make sure you have all four ingredients on the plate. 464 00:23:31,277 --> 00:23:33,077 [Ted] Whose plate is looking best? 465 00:23:33,079 --> 00:23:35,546 - Ten, nine... - [Tiffany] Come on, guys. 466 00:23:35,548 --> 00:23:37,214 - [Ted] eight, seven... - [Tiffany] Make it beautiful. 467 00:23:37,216 --> 00:23:39,417 - [Ted] ...six, five... - [Eric] Finish strong. 468 00:23:39,419 --> 00:23:41,285 - [Ted] ...four, three... - You guys can do this. 469 00:23:41,287 --> 00:23:43,454 - [Ted] two, one... - [Eric] Finish up, finish up. 470 00:23:44,356 --> 00:23:46,457 - [Ted] Time's up. - [Alex] Wow! 471 00:23:48,927 --> 00:23:50,361 Oh, man! That was intense. 472 00:23:51,596 --> 00:23:55,099 I like my dish. I think I nailed it. Yeah. 473 00:23:56,001 --> 00:23:57,334 This basket is definitely a challenge. 474 00:23:57,336 --> 00:24:00,104 I wish I was more confident, but I think that the flavors are here. 475 00:24:00,106 --> 00:24:01,472 That was intense. 476 00:24:07,779 --> 00:24:12,850 Chefs, in your entree basket you got crawfish, bison T-bone steaks, 477 00:24:12,852 --> 00:24:16,086 frozen lima beans and cowboy queso. 478 00:24:16,088 --> 00:24:18,389 Chef Samir, tell us all about it. 479 00:24:18,391 --> 00:24:20,991 For your entree today, I prepared for you a steak and pasta 480 00:24:20,993 --> 00:24:23,294 with a crawfish cream sauce, 481 00:24:23,296 --> 00:24:27,131 a little grilled crawfish on the side and lima beans. 482 00:24:33,638 --> 00:24:36,073 I've eaten all your lima beans, all of them. 483 00:24:36,075 --> 00:24:39,944 They are so American and starchy and gloriously waxy 484 00:24:39,946 --> 00:24:43,781 and disgustingly fabulous and I love them. 485 00:24:43,783 --> 00:24:48,018 - And I think the crawfish are beautifully cooked. - Okay, Chef. 486 00:24:48,020 --> 00:24:51,422 I think it was really creative that you cut the crawfish in half 487 00:24:51,424 --> 00:24:55,292 and grilled them like a half lobster and the bison is cooked really nicely. 488 00:24:55,294 --> 00:24:58,128 I think you get a little bit of that char and beautiful grill marks on it. 489 00:24:58,130 --> 00:25:00,231 But when I think about surf and turf, like, 490 00:25:00,233 --> 00:25:02,166 it's the most expensive thing on a menu, 491 00:25:02,168 --> 00:25:05,736 it's indulgent, it's luxurious and I want that. 492 00:25:05,738 --> 00:25:09,974 Pasta does not meet me at that door. 493 00:25:10,976 --> 00:25:15,913 It just tastes like basket ingredients that just were put together. 494 00:25:15,915 --> 00:25:17,882 I wish the queso was a little bit more pronounced 495 00:25:17,884 --> 00:25:20,651 that way it can hopefully kind of bring everything in together. 496 00:25:20,653 --> 00:25:24,588 I think as a cohesive dish, it really kind of misses the mark. 497 00:25:24,590 --> 00:25:27,324 - Thank you so much, chef. - Chef Samir, thank you. 498 00:25:27,326 --> 00:25:30,261 Next up, chef Annisha. Please tell us about your dish. 499 00:25:30,263 --> 00:25:32,897 So here we have surf and turf tostada. 500 00:25:32,899 --> 00:25:37,167 I did the lima beans as they were refried beans. 501 00:25:42,274 --> 00:25:45,376 Chef Annisha, I think this tastes like a restaurant quality dish to me. 502 00:25:45,378 --> 00:25:48,946 - Thank you, chef. - Textures, so fun. 503 00:25:48,948 --> 00:25:50,748 You get the refried beans. 504 00:25:50,750 --> 00:25:52,249 You get the crisp from the tostada. 505 00:25:52,251 --> 00:25:53,951 You get the crunch from the lettuce. 506 00:25:53,953 --> 00:25:55,819 You get the chew from the bison, 507 00:25:55,821 --> 00:25:57,888 the little pops of crawfish as well. 508 00:25:57,890 --> 00:25:59,790 I love the queso that you have here. 509 00:25:59,792 --> 00:26:02,126 It's really smart cooking. I get acid. I get heat. 510 00:26:02,128 --> 00:26:05,996 I get salt. I get savory. I get umami. 511 00:26:05,998 --> 00:26:09,266 When we talk about the new faces of fire, this is what we mean. 512 00:26:09,268 --> 00:26:11,702 It's so smart and so good, 513 00:26:11,704 --> 00:26:13,637 it's exactly what we were asking you to do 514 00:26:13,639 --> 00:26:16,206 and then we see you and you show up like this is it. 515 00:26:16,208 --> 00:26:19,476 But this is so much pantry, that's my only thing. 516 00:26:20,579 --> 00:26:23,681 I totally agree, but I would hate to eat this much, 517 00:26:23,683 --> 00:26:25,382 and admire you so much, 518 00:26:25,384 --> 00:26:31,322 and see you Chopped for pushing the basket away and going only to the pantry. 519 00:26:31,324 --> 00:26:33,991 - This is really great cooking. - I understand. 520 00:26:33,993 --> 00:26:36,293 Chef, what would it mean to you to win? 521 00:26:36,295 --> 00:26:39,063 Well, so I haven't lived home for the past ten years. 522 00:26:39,065 --> 00:26:40,998 I call my mom and my dad every day. 523 00:26:41,000 --> 00:26:43,300 I'm just trying to make them proud. 524 00:26:43,302 --> 00:26:45,936 - That's basically it. - Chef Annisha, thank you. 525 00:26:45,938 --> 00:26:47,204 Thank you so much. 526 00:26:47,206 --> 00:26:50,507 Finally, Chef John. Please tell us about your main course. 527 00:26:50,509 --> 00:26:53,844 Chefs, I've prepared you a cardamom spiced bison T-bone 528 00:26:53,846 --> 00:26:58,515 over a lima bean pancetta and crawfish succotash with a poblano crema. 529 00:27:04,155 --> 00:27:07,157 Chef John, I do like the texture of your lima beans. 530 00:27:07,159 --> 00:27:09,793 Did you blanch them and then like sear them or... 531 00:27:09,795 --> 00:27:11,996 Yeah, I blanched someone and then tossed them with the pancetta. 532 00:27:11,998 --> 00:27:14,064 Which is really nice technique to do. 533 00:27:14,066 --> 00:27:15,666 So I think that's a really sharp cook. 534 00:27:15,668 --> 00:27:17,201 Yeah, chef. Thank you. 535 00:27:17,203 --> 00:27:20,971 I think just giving us this pure shelled crawfish perfectly cooked, 536 00:27:20,973 --> 00:27:22,206 that's what I wanted. 537 00:27:22,208 --> 00:27:24,908 You really have embraced the surf and turf. 538 00:27:24,910 --> 00:27:27,911 We've got that crawfish and I've got the heft of the steak. 539 00:27:27,913 --> 00:27:33,017 - My steak is an eleven out of ten. It's perfect. - Thank you, chef. 540 00:27:33,019 --> 00:27:35,619 The lemon on the steak is so genius and so cool. 541 00:27:35,621 --> 00:27:37,554 And I love it and I'm stealing that. 542 00:27:37,556 --> 00:27:41,158 But then this gorgonzola queso situation is a stop sign. 543 00:27:41,160 --> 00:27:45,696 Lemon and gorgonzola are not two things that I would ever put together. 544 00:27:45,698 --> 00:27:48,932 Like the acidity of the lemon will increase the funk 545 00:27:48,934 --> 00:27:51,535 and the acidity of the gorgonzola in like the worst way. 546 00:27:53,972 --> 00:27:56,173 - Chef John, thank you. - Thank you. 547 00:27:56,175 --> 00:27:58,876 Hold tight for word. Thank you, chefs. 548 00:27:58,878 --> 00:28:02,112 I did what the judges asked me to do. 549 00:28:02,114 --> 00:28:04,815 What I'm trying to like wrap in my head 550 00:28:04,817 --> 00:28:06,884 is the fact that I overused the pantry, 551 00:28:06,886 --> 00:28:09,586 so that can cost me like being Chopped. 552 00:28:09,588 --> 00:28:12,156 Alex said that my steak was an 11 out of 10, 553 00:28:12,158 --> 00:28:13,518 couldn't have been better feedback. 554 00:28:26,237 --> 00:28:29,606 So, whose dish is on the chopping block? 555 00:28:43,188 --> 00:28:46,290 Chef John, you've been Chopped. Judges. 556 00:28:46,292 --> 00:28:49,693 Chef John, it was really first off a pleasure watching you cook, 557 00:28:49,695 --> 00:28:53,030 taking the theme of playing with fire and really just going for it. 558 00:28:53,032 --> 00:28:56,567 Unfortunately, the case of with the gorgonzola was just unappetizing. 559 00:28:56,569 --> 00:28:59,203 - And so, we have to chop you. - Chefs. 560 00:29:02,774 --> 00:29:05,542 I think that I got in the way of my myself a little bit, 561 00:29:05,544 --> 00:29:07,811 but I would still say on the next generation of food, 562 00:29:07,813 --> 00:29:10,914 there's just so much more I can do and so much more I can offer. 563 00:29:10,916 --> 00:29:13,417 Hopefully, I'll get a chance to come back and do it again. 564 00:29:19,924 --> 00:29:24,061 Chef Annisha, Chef Samir, it's the playing with fire dessert round. 565 00:29:24,063 --> 00:29:26,230 Y'all losing steam or just getting started? 566 00:29:26,232 --> 00:29:28,599 I'm not losing steam, Ted. I'm fired up. 567 00:29:28,601 --> 00:29:30,868 I'm just getting lit here. 568 00:29:30,870 --> 00:29:33,303 The moment has come to get your hands on those baskets. 569 00:29:36,307 --> 00:29:37,608 Open them up. 570 00:29:39,210 --> 00:29:40,344 What is this? 571 00:29:40,346 --> 00:29:41,211 Whoa! 572 00:29:41,213 --> 00:29:43,947 [Ted] And surf and turf strikes again. 573 00:29:43,949 --> 00:29:49,319 You've got chocolate lobster claws and cured beef tongue. 574 00:29:49,888 --> 00:29:52,022 Wow! Beautiful. 575 00:29:53,258 --> 00:29:55,058 [Ted] You also have grilling butter... 576 00:29:56,194 --> 00:29:58,095 My favorite. 577 00:29:58,097 --> 00:29:59,563 [Ted] ...and figs. 578 00:29:59,565 --> 00:30:02,332 We go big or we go home, I guess. 579 00:30:02,334 --> 00:30:05,969 It's your last half hour to prove who deserves to be in the finale. 580 00:30:07,806 --> 00:30:09,139 - Time starts now. - All right, guys. 581 00:30:09,141 --> 00:30:11,008 - [Eric] Let's go, guys. - [Alex] This is it. 582 00:30:11,010 --> 00:30:13,143 [Eric] Last round, guys. Make it good. 583 00:30:13,145 --> 00:30:17,614 Do we not love that Samir takes off for the pantry 584 00:30:17,616 --> 00:30:20,617 as if he's racing three other people there 585 00:30:20,619 --> 00:30:24,454 and Annisha just stands at her thing with her burner like... 586 00:30:25,390 --> 00:30:26,590 That's a tough one. 587 00:30:26,657 --> 00:30:31,495 Judges, a tale of two baskets. Figs, chocolate, butter, yum. 588 00:30:32,330 --> 00:30:34,932 Cured beef tongue in a can... 589 00:30:34,934 --> 00:30:37,100 - Yeah. - Yum? 590 00:30:38,002 --> 00:30:41,338 - Yum, not yum with these things. - Yeah, no. 591 00:30:41,340 --> 00:30:44,842 Honestly, so I mean, the butter, the figs, and... and that chocolate, 592 00:30:44,844 --> 00:30:47,110 you can kind of see something working around that 593 00:30:47,112 --> 00:30:49,613 but that beef tongue is just such an oddball. 594 00:30:49,615 --> 00:30:51,281 [Tiffany] It tastes like corned beef essentially. 595 00:30:51,283 --> 00:30:54,751 The challenge of beef tongue is just as much texture as it is flavor. 596 00:30:54,753 --> 00:30:56,353 So, it's been sitting in a can. 597 00:30:56,355 --> 00:31:02,125 It's got that like fatty kind of congealed like mouth feel. 598 00:31:04,596 --> 00:31:06,063 Oh, my God! 599 00:31:06,065 --> 00:31:08,665 I got to figure out a way to slip this in somehow. 600 00:31:08,667 --> 00:31:09,800 I would make fried ice cream. 601 00:31:09,802 --> 00:31:11,668 I would make chocolate ice cream with the claw 602 00:31:11,670 --> 00:31:13,704 and then I would take that beef tongue 603 00:31:13,706 --> 00:31:16,006 and I would chop it up and fry the living smell out of it. 604 00:31:16,008 --> 00:31:19,276 Put it with maybe some Panco, take that grilling butter with some cinnamon 605 00:31:19,278 --> 00:31:20,477 and roll the ice cream in that. 606 00:31:20,479 --> 00:31:23,347 That actually sounds delicious. 607 00:31:23,349 --> 00:31:26,283 [Samir] Grilling dessert is a great way to intensify the flavors 608 00:31:26,285 --> 00:31:27,918 and sugars in that fruit. 609 00:31:27,920 --> 00:31:33,223 So I'm making a grilled strawberry raspberry cured beef tongue coulis 610 00:31:33,225 --> 00:31:36,894 with grilled figs and a chocolate ganache. 611 00:31:36,896 --> 00:31:40,397 For my grilled strawberry, raspberry coulis, 612 00:31:40,399 --> 00:31:42,900 I'm using the gelee from the cured beef tongue 613 00:31:42,902 --> 00:31:44,635 and the grilling butter. 614 00:31:44,637 --> 00:31:46,803 Grilling butter has a little bit of smoked salt in it, 615 00:31:46,805 --> 00:31:49,206 so it's kind of like a European style higher fat butter 616 00:31:49,208 --> 00:31:51,775 that already has a little bit of smoke, not a lot. 617 00:31:51,777 --> 00:31:53,777 I'm getting the puff pastry from the pantry 618 00:31:53,779 --> 00:31:55,612 and I'm brushing it with that grilling butter 619 00:31:55,614 --> 00:31:58,048 to give it a nice salty smoky flavor 620 00:31:58,050 --> 00:32:01,084 as well as a nice beautiful browning in the oven. 621 00:32:02,654 --> 00:32:05,055 [Tiffany] We have Annisha and Samir, final round. 622 00:32:05,057 --> 00:32:08,025 Samir really playing for like, I think, himself more than anything else, 623 00:32:08,027 --> 00:32:09,793 proving that he belongs. 624 00:32:09,795 --> 00:32:12,329 And I think Annisha is really playing for her family 625 00:32:12,331 --> 00:32:15,966 because she wants them to see her crush this competition. 626 00:32:15,968 --> 00:32:17,167 So, I grew up eating beef tongue. 627 00:32:17,169 --> 00:32:19,002 It's one of my favorite things to eat, honestly. 628 00:32:19,004 --> 00:32:23,607 Beef tongue is like just fat. So desserts have fat. 629 00:32:23,609 --> 00:32:26,743 I'm going to make a beef tongue ice cream. 630 00:32:26,745 --> 00:32:28,946 [Alex] Guys, Annisha is definitely making ice cream. 631 00:32:28,948 --> 00:32:30,614 - She's coming out with cream and eggs. - [Eric] She's got cream 632 00:32:30,616 --> 00:32:32,516 - and eggs. Yep. - Yeah. 633 00:32:32,750 --> 00:32:37,087 [Annisha] For my dessert, I'm doing grilled beef tongue ice cream and grilled fig toast. 634 00:32:37,089 --> 00:32:40,791 I grab the tongue, just put a little bit of sugar 635 00:32:40,793 --> 00:32:41,959 and just throw it on the grill. 636 00:32:41,961 --> 00:32:44,494 Then I'm going to make my ice cream base, 637 00:32:44,496 --> 00:32:48,398 melt the fat and I just put everything on the blender. 638 00:32:49,534 --> 00:32:51,268 -[Annisha] Behind. -[Tiffany] Oh, we have ice cream. 639 00:32:51,270 --> 00:32:53,070 - [Alex] No, we don't. - [Eric] She's going to the ice cream. 640 00:32:53,072 --> 00:32:57,741 We have ice cream dessert. I'm so excited. 641 00:32:57,743 --> 00:32:59,409 [Annisha] I'm taking a big risk with my ice cream. 642 00:32:59,411 --> 00:33:02,279 - What are you making? - You want to know? 643 00:33:02,281 --> 00:33:04,081 Yeah, I want to know. 644 00:33:05,149 --> 00:33:08,218 I'm making a... a beef tongue ice cream. 645 00:33:08,220 --> 00:33:10,120 No, you are not. 646 00:33:10,122 --> 00:33:11,855 I think it's definitely innovating. 647 00:33:11,857 --> 00:33:14,558 I'm crossing the line between savory and sweet, 648 00:33:14,560 --> 00:33:18,662 so I'm trying to break that barrier in a very subtle way. 649 00:33:18,664 --> 00:33:21,431 Not putting the ice cream base with the beef tongue through a strainer 650 00:33:21,433 --> 00:33:24,201 is going to give you like chunky, chunky beef tongue. 651 00:33:24,203 --> 00:33:26,670 [Annisha] Please make it work. Please make it work. 652 00:33:26,672 --> 00:33:29,706 For my chocolate ganache, it's simply going to be 653 00:33:29,708 --> 00:33:32,075 the chocolate from the chocolate lobster claw, 654 00:33:32,077 --> 00:33:35,579 a little bit of that grilling butter and some warm heavy cream. 655 00:33:37,915 --> 00:33:39,116 I see brioche in the pantry. 656 00:33:39,118 --> 00:33:43,787 Sweet, fluffy, throw it on the grill and make it crispy. 657 00:33:43,789 --> 00:33:46,923 The interesting part about this basket, I think, for dessert specifically, 658 00:33:46,925 --> 00:33:50,193 we're still asking them to play with fire. 659 00:33:50,195 --> 00:33:53,163 The fig is the only ingredient on its own you can really grill. 660 00:33:53,165 --> 00:33:57,100 I'm using the grill butter for the fat of my figs 661 00:33:57,102 --> 00:33:59,136 to be able to grill them to perfection. 662 00:34:00,605 --> 00:34:02,773 I'm grilling tequila now. 663 00:34:02,775 --> 00:34:05,008 Five minutes on the clock, chefs. 664 00:34:06,477 --> 00:34:08,645 [Annisha] I go and check out my ice cream, fingers crossed. 665 00:34:08,647 --> 00:34:10,280 I'm going to tell you that this ice cream 666 00:34:10,282 --> 00:34:13,050 is going to have the mouth feel and consistency of vegetable shortening. 667 00:34:13,052 --> 00:34:14,751 I'm going to call it now. 668 00:34:14,753 --> 00:34:17,421 The only thing that is in my head is like, does it have a bad taste? 669 00:34:17,423 --> 00:34:21,191 Just stop it both of you. Stop the ice cream negativity. 670 00:34:21,193 --> 00:34:22,959 This has to work somehow. 671 00:34:27,665 --> 00:34:29,209 I'm going to tell you that this ice cream 672 00:34:29,233 --> 00:34:31,935 is going to have the mouth feel and consistency of vegetable shortening. 673 00:34:31,937 --> 00:34:33,236 I'm going to call it now. 674 00:34:33,238 --> 00:34:35,105 I'm going to say that you're wrong, it's gorgeous. 675 00:34:35,107 --> 00:34:36,873 Okay. 676 00:34:36,875 --> 00:34:41,011 I taste my ice cream and I'm like, "This actually tastes really good." 677 00:34:44,015 --> 00:34:45,982 [Tiffany] Guys, you got this. You're almost there. 678 00:34:45,984 --> 00:34:49,853 We want your excellent, excellent brains right now. 679 00:34:49,855 --> 00:34:53,123 [Samir] For my grilled bruleed figs, I'm going to just halve them, 680 00:34:53,125 --> 00:34:56,860 dust them in sugar and get them on that grill. 681 00:34:56,862 --> 00:35:00,030 On the lobster claws, I'm just going to melt it 682 00:35:00,032 --> 00:35:02,399 and I'm going to make a chocolate sauce. 683 00:35:02,401 --> 00:35:04,167 You've got less than two minutes. 684 00:35:04,169 --> 00:35:05,802 Less than two. 685 00:35:05,804 --> 00:35:08,171 Samir, we've got to start putting things together, right? 686 00:35:08,173 --> 00:35:11,942 - Do you have plates? - Yes, Chef. Right now. 687 00:35:11,944 --> 00:35:14,945 [Alex] Samir just pulled out four pieces of puff pastry. 688 00:35:14,947 --> 00:35:17,747 They've puffed right, they've got the right browning on the outside. 689 00:35:17,749 --> 00:35:20,117 You have only one minute to get this done, chefs. 690 00:35:20,119 --> 00:35:24,020 You will think about this in the shower for the next ten years. 691 00:35:24,022 --> 00:35:27,090 - Come on, you can do this. - [Ted] Five seconds to the final round. 692 00:35:27,092 --> 00:35:33,230 Ten, nine, eight, seven, six, five... 693 00:35:33,232 --> 00:35:37,400 - You got it, man. - [Ted] ...four, three, two, one. 694 00:35:37,402 --> 00:35:39,002 - Time's up! - [Eric] Nice job. 695 00:35:39,004 --> 00:35:40,537 Awesome work, guys. 696 00:35:41,606 --> 00:35:43,840 Feeling good that I got everything on the plate. 697 00:35:43,842 --> 00:35:46,710 I was just a little frustrated with that tongue, to be honest. 698 00:35:46,712 --> 00:35:48,945 Hopefully, it comes through enough for the judges. 699 00:35:48,947 --> 00:35:50,714 I like the way that my dish looks, 700 00:35:50,716 --> 00:35:52,916 but I don't like to feel too confident about it. 701 00:35:52,918 --> 00:35:54,317 Samir is like a very good cook, 702 00:35:54,619 --> 00:35:57,120 so it's like definitely competing with the best of the best. 703 00:35:57,122 --> 00:35:58,989 Let's see what happens. 704 00:36:07,465 --> 00:36:10,800 Chef Annisha, Chef Samir, we asked you to make desserts 705 00:36:10,802 --> 00:36:16,473 using chocolate lobster claws, cured beef tongue, grilling butter and figs. 706 00:36:17,808 --> 00:36:20,110 Chef Samir, what have we here? 707 00:36:20,112 --> 00:36:24,748 [Samir] Chefs, I've prepared for you grilled strawberry raspberry 708 00:36:24,750 --> 00:36:29,119 beef tongue coulis tart with a chocolate ganache, 709 00:36:29,121 --> 00:36:32,055 whipped cream and grilled figs. 710 00:36:36,260 --> 00:36:39,396 [Eric] Chef Samir, the puff pastry itself is cooked well. 711 00:36:39,997 --> 00:36:41,965 The figs are cooked nicely, 712 00:36:41,967 --> 00:36:43,833 but the ganache feels more like an afterthought. 713 00:36:43,835 --> 00:36:46,870 I wish there was more incorporation with all those flavors 714 00:36:46,872 --> 00:36:50,006 - inside the basket a little bit more. - Understood. 715 00:36:50,008 --> 00:36:53,977 There's something kind of cool about the like little wiggles of the chocolate ganache. 716 00:36:53,979 --> 00:36:55,445 It kind of looks like grill marks. 717 00:36:56,781 --> 00:36:59,916 I really love the combination of the chocolate and the figs. 718 00:36:59,918 --> 00:37:03,053 That's where I really, I get the basket. 719 00:37:03,055 --> 00:37:05,622 The puff pastry is beautifully cooked 720 00:37:05,624 --> 00:37:08,925 and it reminds me of the grilling butter in the basket. 721 00:37:08,927 --> 00:37:11,194 So, it's like butter personified. 722 00:37:11,196 --> 00:37:13,730 So that was a good move, 723 00:37:13,732 --> 00:37:17,267 but the beef tongue liquid from the can dripped in 724 00:37:17,269 --> 00:37:19,836 because you don't like it and neither do we. 725 00:37:19,838 --> 00:37:21,805 It's harder to find. 726 00:37:21,807 --> 00:37:24,007 - Chef Samir, thank you. - Thank you, guys. 727 00:37:24,009 --> 00:37:25,475 Finally, Chef Annisha. 728 00:37:25,477 --> 00:37:27,010 Please tell us about your dessert. 729 00:37:27,012 --> 00:37:32,148 So, what we have here is grilled beef tongue ice cream and grilled figs. 730 00:37:36,988 --> 00:37:40,257 - Listen, you took a shot and it worked. - Thank you. 731 00:37:40,259 --> 00:37:43,059 The beef tongue, you can taste a little bit of that, 732 00:37:43,061 --> 00:37:44,227 which is obviously what you needed to do. 733 00:37:44,229 --> 00:37:47,297 The mouth feel and the texture of the ice cream is solid. 734 00:37:47,798 --> 00:37:50,900 I think you really embraced the figs 735 00:37:50,902 --> 00:37:54,971 and I think you got a char on that bread that's really bold, 736 00:37:54,973 --> 00:37:57,607 but you put so much mint in here 737 00:37:57,609 --> 00:38:01,077 that it buries some of the really important flavors 738 00:38:01,079 --> 00:38:04,147 that we need to be tasting that you're getting scored on. 739 00:38:05,016 --> 00:38:07,217 Chef Annisha, this is a master class 740 00:38:07,219 --> 00:38:09,886 on how to lean into an ingredient 741 00:38:09,888 --> 00:38:11,388 that is designed to take you down. 742 00:38:11,390 --> 00:38:12,689 Okay, thank you. 743 00:38:12,691 --> 00:38:14,658 And you did a great job. 744 00:38:14,660 --> 00:38:16,693 I was like, "The ice cream's never going to work. 745 00:38:16,695 --> 00:38:18,828 It's going to like have the texture of vegetable shortening 746 00:38:18,830 --> 00:38:20,263 and there were like chunks of beef tongue." 747 00:38:20,265 --> 00:38:21,364 - I was like... - You did say all that. 748 00:38:21,366 --> 00:38:23,233 I was talking all kinds of beef tongue smack. 749 00:38:23,235 --> 00:38:25,669 I was so wrong. 750 00:38:25,671 --> 00:38:28,805 But there's room for so much more chocolate here, right? 751 00:38:28,807 --> 00:38:30,273 And it's kind of like a little chocolate kiss 752 00:38:30,275 --> 00:38:32,008 and we gave you these giant claws. 753 00:38:33,811 --> 00:38:36,079 - Chef Annisha, thank you. - Thank you. 754 00:38:37,381 --> 00:38:40,450 Now, the judges just have to decide who has won it. 755 00:38:40,452 --> 00:38:41,818 Thank you, chefs. 756 00:38:46,891 --> 00:38:51,227 I think both chefs all day played with fire in very different ways. 757 00:38:51,229 --> 00:38:55,098 Samir's appetizer had these perfectly grilled scallops, 758 00:38:55,100 --> 00:38:58,968 which I don't ever put those three words together. 759 00:38:58,970 --> 00:39:01,237 Annisha's appetizer dish, I thought it was so smart for her 760 00:39:01,239 --> 00:39:03,006 - to use the rice in her puree. - [Tiffany] Yeah. 761 00:39:03,008 --> 00:39:07,110 It gave it a nice body, gave it nice like texture and umptiousness... 762 00:39:07,112 --> 00:39:09,279 But can I say something about Annisha's first course 763 00:39:09,281 --> 00:39:11,047 that's going to sound a little harsh? 764 00:39:11,049 --> 00:39:13,516 It was so boring. 765 00:39:13,518 --> 00:39:14,984 It wasn't her heart. It wasn't her flavors. 766 00:39:14,986 --> 00:39:18,288 It was just like any wedding USA, like... 767 00:39:19,223 --> 00:39:20,757 But when she kind of finally settled in, 768 00:39:20,759 --> 00:39:21,958 especially in that second course, 769 00:39:21,960 --> 00:39:24,761 oh, my gosh, that entree was just to die for. 770 00:39:24,763 --> 00:39:27,597 And she turned those lima beans into refried beans. 771 00:39:27,599 --> 00:39:30,033 - Brilliant. - So clever, so delicious. 772 00:39:30,035 --> 00:39:35,705 But just there was something homey about Samir's pasta and lima that spoke to me. 773 00:39:35,707 --> 00:39:37,140 - [Eric] Sure. - I think one of the things he did 774 00:39:37,142 --> 00:39:39,109 that that was super smart is using crawfish. 775 00:39:39,111 --> 00:39:41,111 He cut it in half and he put it on the grill 776 00:39:41,113 --> 00:39:43,046 and he grilled it like you would grill a half lobster. 777 00:39:43,048 --> 00:39:45,148 I thought that was really nicely done. 778 00:39:57,762 --> 00:40:00,230 I feel good about my chances. 779 00:40:00,232 --> 00:40:03,700 I've been dreaming being a Chopped champion for over ten years now. 780 00:40:03,702 --> 00:40:06,870 I want it so badly, so badly. 781 00:40:06,872 --> 00:40:09,305 I feel like I brought the fire more than Samir, 782 00:40:09,307 --> 00:40:11,941 but whatever happens, I think I did my best 783 00:40:11,943 --> 00:40:13,576 and that's what makes me happy. 784 00:40:14,311 --> 00:40:18,348 So whose dish is on the chopping block? 785 00:40:26,957 --> 00:40:30,293 Chef Samir, you've been chopped. Judges. 786 00:40:31,729 --> 00:40:37,367 Chef Samir, your first dish right out of the gate was a tour de force. 787 00:40:37,369 --> 00:40:41,037 But in your entree round, it just wasn't cohesive. 788 00:40:41,039 --> 00:40:43,006 And so, we had to chop you. 789 00:40:43,008 --> 00:40:44,174 - Okay, thank you, guys. - Good job. 790 00:40:44,176 --> 00:40:45,296 - Good job. - Thank you, chefs. 791 00:40:49,780 --> 00:40:52,048 I'm definitely disappointed I didn't come out on top. 792 00:40:53,617 --> 00:40:58,288 Hardest thing about this moment is knowing that I came short, 793 00:40:58,290 --> 00:41:01,424 yet I'm happy at least I made it this far. 794 00:41:02,793 --> 00:41:05,595 And that means, Chef Annisha Garcia, 795 00:41:05,597 --> 00:41:07,597 you are the Chopped champion 796 00:41:07,599 --> 00:41:10,233 and you get to come back and play with us again 797 00:41:10,235 --> 00:41:12,602 in the playing with fire finale. 798 00:41:12,604 --> 00:41:15,238 - Tremendous job, chef. - Yeah, thank you. 799 00:41:15,240 --> 00:41:16,806 - Yeah. - Thank you. 800 00:41:16,808 --> 00:41:19,609 I'm just like really happy right now, 801 00:41:19,611 --> 00:41:23,413 but you know that more is coming, which means that's going to be tougher. 802 00:41:26,684 --> 00:41:29,052 Fire is wild. 803 00:41:29,787 --> 00:41:32,255 I don't let the fire control me. 804 00:41:32,257 --> 00:41:35,291 The higher the stakes, the juicier the prize. 805 00:41:35,293 --> 00:41:38,094 My heart is pounding. I can taste it. 806 00:41:38,729 --> 00:41:41,798 [Ted] Which champion can conquer all? 807 00:41:41,800 --> 00:41:43,666 - I don't want to look. - Bring on the smoke. 808 00:41:43,668 --> 00:41:46,302 Bring on the flames. Bring on the heat. 809 00:41:46,304 --> 00:41:49,973 - I'm so excited. - I'm a beast over the fire. 810 00:41:49,975 --> 00:41:52,275 Nothing's off limit when I'm grilling. 811 00:41:52,277 --> 00:41:55,411 My steaks on fire. 812 00:41:55,413 --> 00:41:57,347 Be prepared to get burned.