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Gordon: Previously on
"masterchef"...
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00:00:02,753 --> 00:00:05,212
Please welcome kelsey murphy!
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Your challenge is to elevate
stadium food.
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00:00:07,258 --> 00:00:09,425
Brynn, you're going down
the lobster route.
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- For sure.
- Make sure it tastes good.
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00:00:11,345 --> 00:00:13,762
- Flag goes to jennifer.
- Five minute time-out!
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00:00:13,806 --> 00:00:16,515
- Stand still.
- I'm gonna go for
king crab hushpuppies.
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Gordon: One of the most
expensive crab meats.
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I'm hoping it pays off tonight.
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Not stopping me here today!
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Jen, it's delicious,
I love it.
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A very professional creation.
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It's flawless.
Congratulations, brynn.
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- Thank you.
- This is huge.
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- Joe: These are totally raw.
- ( bleep )
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It definitely tastes
better than it looks.
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This is raw.
You can't really even eat this.
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The person leaving
"masterchef" is lizzie.
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- We love you, lizzie!
- I love you guys so much.
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Tonight, the top nine face off
in a smoking hot challenge.
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You have to cook
a restaurant-quality
barbecue plate.
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Brynn, you get to pick one cook
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To be safe
from elimination tonight.
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- All right.
- Let's go.
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- Get your proteins on.
- Holy ( bleep ).
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You realize how close
the finale is, right?
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I didn't think I'd make it
past auditions.
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( bleep ),
this is not happening.
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You know what
you're doing over there?
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Stop. She's grilling oysters?
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You played the grill
like a piano.
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Talk about presentation.
This is like, boom!
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That sauce
completely got lost.
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Joe:
It's totally amateurish.
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- Man, this is one
of my favorite days.
- Exciting.
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Take them outside
the masterchef kitchen
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Into this incredible
outdoor barbecue.
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- Come on.
- It's grilling time.
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- Oh, wow!
We are grilling today.
- Excellent.
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All right, let's go.
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Grant: I'm so excited to see
these grills out on the patio.
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I grill all the time
for my wife and my son
back in iowa.
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It's one of our favorite
things to do during
those iowa summers,
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And, like,
I couldn't be more at home
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With these grills
in front of me.
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Good to see you all.
Top nine.
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I'm coming off two challenges
when I was in the bottom,
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And so I really have to be able
to show off to them today,
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And show them
that I do know what to do
in front of this grill.
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Right, all of you, welcome
to your masterchef patio.
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Come on, how cool
does this look?
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Yeah!
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Wow.
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- Kennedy, how you feeling?
- I feel great.
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I'm super
excited to be grilling.
I'm a camper girl.
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- So you're at home, right?
- I'm right at home, baby.
I love it.
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Love that.
Brynn, you won last time round,
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So you have the immunity pin.
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- I'm excited about it.
- Well, here's the good news.
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- You don't have to cook today.
- Thank you.
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And take a look at that
beautiful chair over there.
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- ( laughter )
- take a seat and sit back,
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Relax, and enjoy
the california sunshine, brynn.
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- Thank you.
- Slay, queen!
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Now, all of you,
your challenge today
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Is to make an elevated
version of a dish
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That you'd find at any
summer barbecue back home.
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Today, we want to see that
elevated, restaurant quality
barbecue plate.
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And the good news is
you're going to be using
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These state-of-the-art
viking grills.
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- Now, they get
up to 500 degrees.
- Ooh!
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But in case you guys
haven't done the math yet,
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There are eight of you
who are supposed to cook today
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And there are only seven grills.
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- Uh-uh.
- Oh! Okay.
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Now, brynn, you get to pick
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One tremendous cook today
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To join you and sit
and contemplate the strategy
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Going into the top eight
of this competition.
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All right.
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- That's game--
a game-changer.
- That's crazy.
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I think as we get
this close to the end,
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Saving someone who I see
as a top dog
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Who's been outstanding
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Just isn't
the smart thing to do
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Because this might be
a chance for them to slip up.
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This is my one shot to use
an advantage for myself,
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And to knock out
these other incredible chefs.
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Now, brynn,
this is a massive decision,
let me tell you.
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Because starting today,
there is no more immunity pin.
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- Oh.
- Oh, dang.
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Gordon:
As we approach the finale,
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There's no more room
for free passes.
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We want to see
what you're all made of.
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- Damn.
- So, brynn, tough decision.
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00:04:04,495 --> 00:04:07,704
Who is joining you
into the top eight?
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- Reagan.
- Wow.
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00:04:16,215 --> 00:04:19,633
Reagan, go and join brynn.
Take a seat. Wow.
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00:04:19,677 --> 00:04:21,551
Right? Yes, ma'am. Whoo!
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00:04:21,595 --> 00:04:23,553
Oh, my goodness.
Thank you!
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00:04:23,555 --> 00:04:25,347
Reagan, what a lovely surprise.
Congratulations.
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We're in the top eight!
Come on!
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Brynn knows that I have been
kinda in the middle,
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And so I think
I'm not a threat to her,
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But at the same time,
to make it into the top eight,
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I'm so honored to have
this immunity right now.
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My girl got me.
I appreciate it.
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Okay, guys,
you will have one hour
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To grill us an amazing elevated
backyard barbecue dish.
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Now, today, we'll be tasting
all seven dishes,
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And whoever grills
the best dish
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Will earn an incredible
advantage across
the next challenge.
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And, sadly, whoever
cooks the worst dish today
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Will be leaving
the competition for good.
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- Right, everybody ready?
- Yes, chef.
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Your one-hour starts now.
Good luck.
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- Come on.
- Good luck.
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Good luck, guys!
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- Let's go.
- Whoo! Ooh!
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- I can't reach these.
- Whoo, mercy.
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- Take both of them.
- Oh, my god.
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Knowing I have to make
a masterchef level dish
on the grill today
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Is making me feel
a mix of emotions.
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On one hand, I'm excited.
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I grew up with my dad
grilling every week.
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But in terms of actually
doing the grilling myself,
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I'm definitely
not as experienced as him.
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But I'm ready to give it
all I got today.
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I'm making an alabama-style
surf and turf.
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My dad is from down
the gulf coast of alabama,
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So whenever we go down there
to visit family,
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We're always getting
that good seafood.
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So I'm grabbing
that new york strip,
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Some oysters,
and some fresh lump crab meat.
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Gotta show 'em
that gulf coast flavor, right?
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And we're looking good here.
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- Congratulations. To you.
- Congratulations to you.
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- To the top eight.
- Mm!
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So, 60 minutes to create
a stunning
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Summer barbecue dish.
Elevated, right?
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Aarón: You are right, chef.
I'm really gonna reward
the home cooks
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That use the grill
to their advantage.
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- Yes.
- And multiple elements.
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I think that's gonna go
really far with me.
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- Whoo!
- First and foremost important,
the rub. The marinade, right?
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Aarón: Yeah, you have to go
with big, bold flavors when
you're working with the grill.
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'cause you don't want
your flavor profiles to be muted
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- By the impact
of the high-heat grill.
- Get my rub on here.
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Now whatever rub she's got on,
it looks good.
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This has to be the most
relatable challenge so far.
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Because there's not a region
anywhere in this great country
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- That doesn't grill.
- Joe: Yeah.
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- Jen, what do you need,
darling?
- The clock?
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- Do we have a clock?
- Ten minutes gone.
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- Thank you.
- Guys, just over
10 minutes gone.
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Just under 50 minutes to go.
157
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Okay. Okay, we're good.
We're good.
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I feel like I want it
even smaller.
159
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You know, grilling
is pretty big in my family,
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And my dad
is the grillmaster.
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So that's where we get
to do our bonding time.
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We definitely love
to grill together.
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He's not much of a chef
in the kitchen,
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But outside on that grill,
he's the man.
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I've definitely
learned a lot from him,
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So I'm ready to show
what I learned.
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I'm grilling a filet,
and I'm gonna some shrimp
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To make that a little bit
of a surf and turf.
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You know,
you can overcook the steak,
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So I'm gonna marinate that
and cook it toward the end
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To make sure that it gets
that flavor in there
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And make sure
that I don't overcook it.
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Okay, so I'm seeing
a lot of surf and turf action.
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Reagan:
A lot of surf and turf.
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- Brynn: Which is wild.
- Yeah.
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I'm gonna grill these
'cause they're pretty.
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Tonight,
I'm making red snapper
as well as shrimp.
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Hopefully
we get this done right.
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I think md's going
all surf, no turf.
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I don't know if I should grill
it with the shell.
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I'm an island girl,
and I actually grew up
cooking with fire,
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So I have to make sure
that this fish
is cooked perfectly
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Or that would be
so embarrassing.
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Let's see.
What does this do?
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00:08:08,447 --> 00:08:11,281
Uh, viking grill
is really fancy for me.
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I'm not very good
with buttons.
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I'm just a little bit
uncomfortable because
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I just don't really know
how to control the heat...
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- Hot.
- ...As well as I normally do
190
00:08:22,127 --> 00:08:24,586
Cooking with the real fire
or real coals.
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Um...
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So I'm really
stressed out right now.
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Holy ( bleep ), this is hot.
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All right, get
these potatoes going.
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This is cooking fast as hell.
196
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Let's see if I can melt
this butter a little bit.
197
00:08:47,486 --> 00:08:51,521
Guys, 15 minutes gone,
45 minutes to go.
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00:08:51,532 --> 00:08:55,116
Get your proteins on
and let them rest, please.
199
00:08:55,118 --> 00:08:57,869
Okay, now I need ( bleep )
lime juice.
200
00:08:57,913 --> 00:09:01,122
Today, I'm making
a chipotle-rubbed new york
strip steak.
201
00:09:01,124 --> 00:09:04,000
I call it surf and turf
"mexicana."
202
00:09:04,044 --> 00:09:05,835
I know that sounds strange
coming from the midwest,
203
00:09:05,837 --> 00:09:08,380
But let me tell you,
it is our number one
ethnic food,
204
00:09:08,423 --> 00:09:11,716
So I'm gonna elevate it today.
I love that there's no more
immunity, honestly.
205
00:09:11,760 --> 00:09:15,053
It makes everybody have to cook
and not hide up there.
206
00:09:15,097 --> 00:09:18,056
But you need to get that
steak on there pretty soon
there, homeboy.
207
00:09:18,100 --> 00:09:20,141
It's thin.
It's gonna cook super fast,
208
00:09:20,185 --> 00:09:22,060
- But thank you
for your concern.
- No problem.
209
00:09:22,062 --> 00:09:25,897
Oh, yes. Yes, yes, yes.
210
00:09:25,941 --> 00:09:29,067
Through the years of
"masterchef," grilling in
the masterchef terrace
211
00:09:29,111 --> 00:09:31,152
Has been a real
high point for me.
I love to come out here,
212
00:09:31,196 --> 00:09:34,447
I love to get the grills
going, and I love to get out
of the masterchef kitchen
213
00:09:34,491 --> 00:09:37,075
- With this type of cuisine.
- Yeah, right.
214
00:09:37,119 --> 00:09:41,371
20 minutes gone,
just under 40 minutes to go.
215
00:09:41,415 --> 00:09:44,207
Right, jennifer,
how are you feeling?
216
00:09:44,251 --> 00:09:47,252
Hi, chef. You know what?
I'm feeling nervous.
217
00:09:47,296 --> 00:09:50,213
My husband has been
the grillmaster for
our entire marriage,
218
00:09:50,257 --> 00:09:52,924
So this is one of the things
that I'm still very new at.
219
00:09:52,959 --> 00:09:56,928
But I will say, every time
we get through another challenge
and I'm either top
220
00:09:57,014 --> 00:09:58,388
Or I'm, you know,
moving forward,
221
00:09:58,432 --> 00:10:00,515
I just get more excited
and more determined.
222
00:10:00,559 --> 00:10:02,892
- You realize how close
the finale is, right?
- Yes, I know.
223
00:10:02,936 --> 00:10:05,395
- Anyone's game right now.
Tell me about the dish.
- It really is.
224
00:10:05,397 --> 00:10:07,188
What are you doing?
What's the rub?
225
00:10:07,232 --> 00:10:08,481
- How does it relate
to the south?
- Yes, yes.
226
00:10:08,525 --> 00:10:10,400
You are going to love
my rub here.
227
00:10:10,444 --> 00:10:13,153
So, I have a memphis rub
that has some herbs
228
00:10:13,196 --> 00:10:15,238
And also has some spice
to it as well.
229
00:10:15,240 --> 00:10:17,198
- Right, so it's a dry rub.
- Yes, it is a dry rub.
230
00:10:17,200 --> 00:10:19,409
- And you've got
a double-cut pork.
- Uh-huh, yes.
231
00:10:19,411 --> 00:10:22,662
Yeah, so my worry is--
is making sure that that gets
cooked all the way through.
232
00:10:22,748 --> 00:10:25,498
I'm also making southern style
grilled mushrooms
233
00:10:25,500 --> 00:10:29,294
- And grilled baby gems as well.
- Sounds delicious.
234
00:10:29,338 --> 00:10:31,212
Yes, I think the flavor profile
all together,
235
00:10:31,256 --> 00:10:33,214
I think and I hope,
you will absolutely love.
236
00:10:33,258 --> 00:10:34,966
Love that.
Make sure you can baste this
237
00:10:35,010 --> 00:10:36,760
- And brush it as well, okay?
- Okay, yes.
238
00:10:36,762 --> 00:10:39,179
Because you're gonna
sear it beautifully,
but it needs to rest.
239
00:10:39,264 --> 00:10:42,057
But also as it cooks,
you need to baste it because
it goes dry very quickly.
240
00:10:42,100 --> 00:10:43,308
- Okay, yes. Okay.
- Let it rest. Good luck.
241
00:10:43,352 --> 00:10:44,559
- Sounds delicious.
- Thank you, chef.
242
00:10:44,561 --> 00:10:46,770
I feel a lot of pressure
243
00:10:46,772 --> 00:10:48,396
To do my absolute best today
244
00:10:48,398 --> 00:10:51,149
Because I want to be
in the top eight.
245
00:10:51,193 --> 00:10:53,985
But there are so many
talented cooks here
246
00:10:53,987 --> 00:10:56,321
Like kennedy
or wayne or kolby
247
00:10:56,365 --> 00:10:58,365
Who have been grilling
a lot longer.
248
00:10:58,367 --> 00:11:01,201
And so this is certainly
a tough challenge.
249
00:11:03,705 --> 00:11:06,289
Whoo! Lord have mercy.
250
00:11:09,503 --> 00:11:12,504
That's a whole lot
of blenders on a patio
and not a single piña colada.
251
00:11:12,547 --> 00:11:16,591
Regan: I mean,
what are we here for, guys?
What are we here for?
252
00:11:19,596 --> 00:11:21,388
- Kennedy, hi.
- Hello.
253
00:11:21,431 --> 00:11:23,348
Talk to us a little
bit about the dish.
254
00:11:23,392 --> 00:11:25,684
- You got a lot going on.
- I do got a lot going on.
255
00:11:25,727 --> 00:11:28,436
So, in colorado, we don't
really do barbecues,
we do campfires.
256
00:11:28,480 --> 00:11:31,022
So I'm doing a coffee-rubbed
elk tenderloin.
257
00:11:31,066 --> 00:11:34,275
- Can we see it?
- Yeah, of course.
It's in here.
258
00:11:34,319 --> 00:11:36,152
- Wow.
- Yeah, I'm smoking
it right now,
259
00:11:36,196 --> 00:11:38,238
And I've got
a nice coffee rub going on.
260
00:11:38,281 --> 00:11:41,408
- Look, you won your apron
on an elk dish.
- I sure did.
261
00:11:41,451 --> 00:11:44,202
So based on your earlier
performance with elk then,
262
00:11:44,246 --> 00:11:45,954
You're gonna set
the bar very high today.
263
00:11:45,997 --> 00:11:47,831
- Yeah. Absolutely.
- You have to exceed that.
264
00:11:47,874 --> 00:11:50,166
It's definitely a risk,
but I took your feedback
from last time
265
00:11:50,210 --> 00:11:53,086
That it definitely
just needed a fat to lay on,
266
00:11:53,130 --> 00:11:54,504
So I made a beautiful
carrot purée.
267
00:11:54,548 --> 00:11:56,673
I have a bourbon sauce
that's going with it, too,
268
00:11:56,717 --> 00:11:58,299
So I feel like--
I just like standing out
269
00:11:58,343 --> 00:11:59,968
And being unique
in my flavors.
270
00:12:00,011 --> 00:12:01,094
I don't want to do
what everyone else is doing.
271
00:12:01,179 --> 00:12:03,221
- Good luck.
- Thank you, guys.
272
00:12:03,265 --> 00:12:06,224
Reagan: Sav, don't wait
too long to open those oysters,
273
00:12:06,268 --> 00:12:08,476
- 'cause they are tough.
- I'm gonna open them
on the grill...
274
00:12:08,478 --> 00:12:09,644
- Oh!
- ...And they'll pop.
275
00:12:09,688 --> 00:12:11,396
Let them pop themselves? Okay.
276
00:12:11,440 --> 00:12:13,231
- Great idea.
- Brynn: That is
a really good idea.
277
00:12:15,610 --> 00:12:17,902
Beautiful.
278
00:12:17,946 --> 00:12:19,863
- Right, big man,
how are you feeling?
- Chef, I'm great.
279
00:12:19,906 --> 00:12:21,364
- You good?
- Yeah, I'm doing well.
I'm doing really well.
280
00:12:21,366 --> 00:12:23,116
Give us an insight
to the dish.
281
00:12:23,160 --> 00:12:24,451
So, this is a dish
that I'm trying to do
282
00:12:24,494 --> 00:12:26,494
That's really
what turned me on to pork.
283
00:12:26,496 --> 00:12:28,329
The first time
I really enjoyed a pork chop
284
00:12:28,331 --> 00:12:29,956
Was at my grandmother's house,
my italian grandmother's house.
285
00:12:29,958 --> 00:12:31,207
- Right.
- She still grilled it,
286
00:12:31,209 --> 00:12:32,751
But she cooked it
in a red sauce.
287
00:12:32,794 --> 00:12:34,502
So I'm trying to elevate that
a little bit today,
288
00:12:34,504 --> 00:12:36,212
- Bring some sweetness
to the party.
- Love that.
289
00:12:36,298 --> 00:12:38,089
Some beautiful andouille there
for some smokiness.
290
00:12:38,133 --> 00:12:40,425
Love that idea. It's authentic.
It means a lot to you.
291
00:12:40,460 --> 00:12:42,427
- Absolutely.
- And where's the marinade?
Where's the brush?
292
00:12:42,471 --> 00:12:44,012
Where are you gonna
go with it as it cooks?
293
00:12:44,055 --> 00:12:45,847
This is what I'm gonna use
on it, actually.
294
00:12:45,891 --> 00:12:47,891
Right, and you may want to put
a bit of oil on there first,
295
00:12:47,934 --> 00:12:49,851
Before you put that on there,
'cause that's not really
a base, is it?
296
00:12:49,895 --> 00:12:51,853
- Sure. No, no, no, no. Okay.
- That's a sauce.
297
00:12:51,897 --> 00:12:53,897
So, understand that, 'cause
you want to finish it with that.
298
00:12:53,940 --> 00:12:56,733
- Yes.
- Otherwise, that may
turn the meat gray.
299
00:12:56,777 --> 00:12:58,818
Surprisingly,
you've been in the bottom
in the last two weeks.
300
00:12:58,862 --> 00:13:00,987
I think I got a little
too big for my britches there.
301
00:13:01,031 --> 00:13:04,073
I was trying to do
too many cute things that
I thought I could pull off
302
00:13:04,075 --> 00:13:05,950
That maybe I just
was not successful at.
303
00:13:05,952 --> 00:13:08,036
- So this is going
back to my roots.
- Dish sounds amazing.
304
00:13:08,079 --> 00:13:10,205
- Don't leave it too late
till that thing goes on.
- No, absolutely not.
305
00:13:10,248 --> 00:13:12,957
The secret to that thing
is in the resting as well, okay?
306
00:13:13,001 --> 00:13:14,709
- Good luck. Come on.
- Appreciate you.
307
00:13:16,379 --> 00:13:18,713
Perfect, okay.
308
00:13:18,715 --> 00:13:20,089
It is pretty.
309
00:13:20,175 --> 00:13:23,092
Ooh, md's got
the banana leaves out.
310
00:13:23,136 --> 00:13:24,928
- Oh, yeah.
- Kolby. How you doing?
311
00:13:24,971 --> 00:13:26,513
- What's going on, chef?
- How you feeling?
312
00:13:26,556 --> 00:13:28,890
I'm feeling good. I'm coming
off of last week feeling--
313
00:13:28,934 --> 00:13:31,351
I was a little down about it,
just 'cause I know I messed up.
314
00:13:31,394 --> 00:13:33,770
- But you beat yourself
up too much. Hey.
- Yes, sir?
315
00:13:33,814 --> 00:13:36,898
Way too much. That's gone.
How are you gonna elevate it
and what's the dish?
316
00:13:36,942 --> 00:13:38,107
Yes, sir, so
I'm gonna do a filet,
317
00:13:38,193 --> 00:13:39,692
And I'm gonna use
some shrimp to make that
318
00:13:39,736 --> 00:13:41,361
A bit of a surf and turf
with a sweet potato casserole.
319
00:13:41,404 --> 00:13:43,446
I'm gonna bake it in the grill
320
00:13:43,490 --> 00:13:44,906
And then I'm gonna do
something like a corn rib
321
00:13:44,950 --> 00:13:46,950
Since I can't make regular ribs.
Just a little corn rib.
322
00:13:46,993 --> 00:13:48,326
You've got a double-edged sword
tonight with the filet mignon.
323
00:13:48,411 --> 00:13:50,203
'cause there's
no excuses for that.
324
00:13:50,247 --> 00:13:51,579
If you're gonna
grill that thing,
it needs to be perfect.
325
00:13:51,581 --> 00:13:53,498
- Yes, sir, absolutely.
- And then the shrimp.
326
00:13:53,500 --> 00:13:54,749
You marinating
the shrimp as well?
327
00:13:54,751 --> 00:13:55,959
I'm marinating the shrimp with--
328
00:13:56,002 --> 00:13:57,502
I have a texas rub here
that I created.
329
00:13:57,504 --> 00:13:59,546
Big, bold flavors.
So, that's what I'm going for.
330
00:13:59,589 --> 00:14:02,215
- Good luck, good luck.
- Thank you.
331
00:14:03,718 --> 00:14:05,093
What's kolby got there?
332
00:14:05,095 --> 00:14:07,178
- What's that, nuts?
- Walnuts.
333
00:14:07,222 --> 00:14:08,888
- All right.
- Yeah, okay.
334
00:14:08,932 --> 00:14:10,890
- I'm making a sweet
potato casserole.
- Sweet potato...
335
00:14:10,892 --> 00:14:13,434
- ...Casserole?
- With a walnut
and brown sugar topping.
336
00:14:13,478 --> 00:14:16,062
- Come on, now.
- I'm excited to see
how those look.
337
00:14:16,106 --> 00:14:18,356
- Some great dishes
going out there.
- Some of them look good.
338
00:14:18,358 --> 00:14:20,316
Gordon: So, jennifer,
she's doing a dish
339
00:14:20,360 --> 00:14:22,151
That her husband
has cooked many times,
340
00:14:22,195 --> 00:14:25,321
And she's doing a beautiful
marinated double pork chop.
341
00:14:25,365 --> 00:14:28,783
Here's the jeopardy.
It's a double-cut pork chop.
342
00:14:28,827 --> 00:14:30,076
- Aarón: Yeah.
- And so when you start
grilling this thing,
343
00:14:30,120 --> 00:14:31,995
It doesn't cook it,
it just marks it.
344
00:14:31,997 --> 00:14:35,081
So she has to find a way now
on how to get that thing cooked.
345
00:14:35,083 --> 00:14:36,457
And it's just
going on the grill.
346
00:14:36,501 --> 00:14:38,084
She has to use
the barbecue as an oven
347
00:14:38,128 --> 00:14:40,545
- To get that thing
done properly.
- Absolutely.
348
00:14:40,589 --> 00:14:43,339
Also, it needs to rest
for 10 or 15 minutes,
so she's up against it.
349
00:14:43,383 --> 00:14:46,301
Okay, I need to work
on this baby more.
350
00:14:46,344 --> 00:14:49,053
So, kennedy brought us back
with the dish that won
her an apron.
351
00:14:49,097 --> 00:14:50,346
- Gordon: Okay.
- She's doing grilled elk.
352
00:14:50,390 --> 00:14:51,681
She nailed
the grilled elk the first time.
353
00:14:51,683 --> 00:14:52,932
That got her the apron.
354
00:14:52,976 --> 00:14:54,142
The bar is gonna be super high.
355
00:14:54,185 --> 00:14:56,436
She cannot make a mistake today.
356
00:14:56,438 --> 00:14:59,188
That's probably one of the most
tempestuous proteins out there.
357
00:14:59,232 --> 00:15:01,232
No fat,
needs constant nurturing,
358
00:15:01,276 --> 00:15:03,151
And you can't leave
this thing on the grill
359
00:15:03,194 --> 00:15:04,444
For any longer than two,
three minutes.
360
00:15:04,487 --> 00:15:06,321
You overcook it
and you won't even eat it.
361
00:15:06,364 --> 00:15:08,907
Gordon:
It's gone. It's jerky.
362
00:15:08,909 --> 00:15:11,117
- Whoo!
- I don't even need this.
What am I doing?
363
00:15:11,161 --> 00:15:14,203
Ooh, I love a corn rib.
Those are so fun and pretty.
364
00:15:14,247 --> 00:15:16,530
Gordon:
Kolby, so he's going
for a surf and turf.
365
00:15:16,532 --> 00:15:19,500
He's taking a filet
and huge jumbo shrimp.
366
00:15:19,502 --> 00:15:22,754
Big risk with a filet.
I'm concerned about
the lack of fat.
367
00:15:22,797 --> 00:15:25,465
- Yeah, yeah.
There's nowhere to hide.
- Yeah.
368
00:15:25,508 --> 00:15:27,675
Gordon: If he can pull it off,
the dish sounds amazing.
369
00:15:27,677 --> 00:15:29,052
Aarón: Yep.
370
00:15:30,472 --> 00:15:33,306
Gordon:
22 minutes to go. Come on.
371
00:15:34,559 --> 00:15:36,476
Whew.
372
00:15:36,519 --> 00:15:39,979
No way.
Yo, this is not happening.
373
00:15:40,023 --> 00:15:42,440
- What temperature
it supposed to be?
- Uh...
374
00:15:42,484 --> 00:15:44,359
- How does it feel?
- Kolby: I don't know.
375
00:15:44,402 --> 00:15:47,195
- Looks a little soft to me.
- Just do your finger.
376
00:15:47,238 --> 00:15:49,030
- She looks a little
soft, still.
- Yeah.
377
00:15:49,074 --> 00:15:50,949
Kolby:
I started off strong,
but right now,
378
00:15:50,951 --> 00:15:53,076
If my proteins
don't come out perfectly,
379
00:15:53,078 --> 00:15:54,994
I'm afraid gordon's
gonna believe that I'm just
380
00:15:55,038 --> 00:15:56,663
This bottom chef
that I was last week.
381
00:15:59,042 --> 00:16:00,667
I do not want to be
in the bottom again.
382
00:16:00,710 --> 00:16:03,252
I cannot get eliminated,
and one thing's for sure,
383
00:16:03,296 --> 00:16:05,088
I'm not going home
on a grilling challenge.
384
00:16:05,131 --> 00:16:06,673
- You got it.
- Yeah, you got this.
385
00:16:06,675 --> 00:16:08,299
Oh, my god.
386
00:16:22,190 --> 00:16:25,066
We're almost there.
387
00:16:25,110 --> 00:16:26,985
Brynn:
Those shrimp look beautiful.
388
00:16:27,028 --> 00:16:30,196
- Y'all only got
20 minutes left, y'all.
- 20 minutes!
389
00:16:30,240 --> 00:16:33,574
- Gordon:
20 minutes to go, guys.
- Is this ready?
390
00:16:33,576 --> 00:16:36,202
Let's go.
391
00:16:36,204 --> 00:16:38,329
- Sav.
- Hi, chef, how are you?
392
00:16:38,373 --> 00:16:40,999
- Very well, thank you.
How are you?
- I'm wonderful.
393
00:16:41,042 --> 00:16:43,084
I'm pretty excited.
I'm giving you a little
surf and turf today.
394
00:16:43,169 --> 00:16:44,210
Love that.
What's the surf?
395
00:16:44,254 --> 00:16:47,005
The surf is a new york strip.
396
00:16:47,090 --> 00:16:49,966
The surf is grilled steak?
Have you been drinking?
397
00:16:49,968 --> 00:16:53,052
- I wish.
- The surf is the sea.
398
00:16:53,096 --> 00:16:55,263
The sea. Oh, yeah.
399
00:16:55,265 --> 00:16:57,682
- ( bleep )
- I forget.
400
00:16:57,684 --> 00:17:00,226
The surf is chargrilled oysters,
401
00:17:00,270 --> 00:17:02,353
And the turf is a whiskey
marinated new york strip.
402
00:17:02,355 --> 00:17:04,230
And then we got some
pontchartrain sauce
403
00:17:04,274 --> 00:17:05,398
That I'm working on here
with the crab.
404
00:17:05,483 --> 00:17:07,567
Nice. That's finishing
the crab. Love that.
405
00:17:07,569 --> 00:17:10,862
So, to get those oysters open,
that grill needs to be so hot.
406
00:17:10,905 --> 00:17:13,072
- Yes, absolutely.
- Otherwise they'll
become rubber.
407
00:17:13,116 --> 00:17:16,451
- Absolutely. Yes, chef.
- And top eight looming.
How are you feeling?
408
00:17:16,494 --> 00:17:18,369
Whoo!
I can't believe I'm here.
409
00:17:18,413 --> 00:17:20,163
I mean, I didn't think
I'd make it past auditions.
410
00:17:20,206 --> 00:17:21,539
- Really?
- Yes, chef.
411
00:17:21,541 --> 00:17:24,542
It's some incredibly
talented people here, you know?
412
00:17:24,586 --> 00:17:27,211
And it's hard
to see myself standing up
against everybody here.
413
00:17:27,255 --> 00:17:29,213
- You deserve to be here, girl.
- Thank you.
414
00:17:29,257 --> 00:17:31,340
You've got every chance to
get yourself to that top eight.
415
00:17:31,384 --> 00:17:34,177
Focus, edit yourself,
taste everything before
you put it on a plate.
416
00:17:34,220 --> 00:17:35,762
- Yes, chef.
- Yeah? Good luck.
417
00:17:35,764 --> 00:17:37,722
- Thank you. Thank you so much.
- Sounds amazing. Good luck.
418
00:17:37,766 --> 00:17:39,974
- Let's go sav.
- How about that
affirmation, huh?
419
00:17:40,018 --> 00:17:41,684
- It was so sweet.
- Let's go.
420
00:17:41,686 --> 00:17:43,186
Both: You got this.
421
00:17:45,982 --> 00:17:47,982
We're almost there.
422
00:17:48,026 --> 00:17:49,400
- Wayne, how are
we doing, buddy?
- Feeling good.
423
00:17:49,444 --> 00:17:51,736
I'm doing a surf and turf
"mexicana."
424
00:17:51,738 --> 00:17:54,363
You got the jumbo prawn.
They're marinating.
A bunch of great spices.
425
00:17:54,407 --> 00:17:55,907
I've got my steak on right now.
426
00:17:55,950 --> 00:17:57,533
What steak did you use?
What cut?
427
00:17:57,577 --> 00:17:59,619
- I got the new york strip--
- can we see?
428
00:17:59,662 --> 00:18:01,954
Yeah. It's a chipotle rub.
429
00:18:01,998 --> 00:18:03,498
- Chipotle-rubbed
new york strip?
- Yep.
430
00:18:03,500 --> 00:18:05,917
- Don't move it
till you're ready.
- Perfect. Great timing.
431
00:18:05,960 --> 00:18:07,251
What else are you
gonna put on the plate?
432
00:18:07,295 --> 00:18:08,669
I got a spicy
mexican rice going.
433
00:18:08,713 --> 00:18:10,046
Certainly the mexican route
434
00:18:10,090 --> 00:18:11,464
To taking the grill
and elevating
435
00:18:11,466 --> 00:18:14,175
Is an interesting strategy,
wouldn't you say, aarón?
436
00:18:14,219 --> 00:18:15,551
Yeah, absolutely,
'cause we have the chilies.
437
00:18:15,595 --> 00:18:17,136
We have a lot of citrus.
438
00:18:17,180 --> 00:18:19,889
We have flavors that are
very amenable to high heat,
439
00:18:19,933 --> 00:18:21,933
And also sort of
aggressive cooking styles,
440
00:18:21,976 --> 00:18:23,893
Which the grill
allows you to do.
441
00:18:23,937 --> 00:18:27,772
And the fact that you're
stepping out of the comfort zone
and going "mexicana,"
442
00:18:27,816 --> 00:18:31,359
I really appreciate that,
and I think that's what
it's all about.
443
00:18:31,402 --> 00:18:33,903
- Can you execute,
is the question.
- We're about to find out.
444
00:18:33,947 --> 00:18:35,404
- Those shrimp, you gonna
put them on last minute?
- Yes.
445
00:18:35,448 --> 00:18:37,240
They'll probably take,
like, what, three minutes?
446
00:18:37,283 --> 00:18:38,950
Yeah, they're not gonna
take too long, so...
447
00:18:38,993 --> 00:18:41,369
- Good luck, wayne.
- Thanks, guys.
448
00:18:41,412 --> 00:18:44,455
- Hello, chef. Hello, joe.
- What do you got going on?
449
00:18:44,499 --> 00:18:46,582
What's the protein?
What's the star?
450
00:18:46,626 --> 00:18:49,418
I'm making a red snapper
wrapped in banana leaves.
451
00:18:49,462 --> 00:18:50,670
Also grilled shrimp.
452
00:18:50,672 --> 00:18:52,755
- Can we see?
- Uh, yeah.
453
00:18:52,799 --> 00:18:55,174
So, do you have a marinade
on the snapper, though?
454
00:18:55,218 --> 00:18:58,261
Well, not quite a marinade.
Um, I've got coconut--
455
00:18:58,304 --> 00:19:01,097
So, normally when you do
a wrapped banana fish
456
00:19:01,141 --> 00:19:03,975
Or anything like that, it has
to have something strong--
457
00:19:04,018 --> 00:19:06,227
- Joe: Acidity.
- Yeah, acidity is so important.
458
00:19:06,229 --> 00:19:08,729
- Yeah.
- Careful, those shrimp
might be cooked.
459
00:19:08,773 --> 00:19:12,525
Yeah, I'm gonna finish it
actually in the sauce
so it's more flavorful.
460
00:19:12,527 --> 00:19:14,902
So, grilling, is it something
that you do often?
461
00:19:14,946 --> 00:19:18,322
'cause I know that you're
known for your confections
and your donuts, but--
462
00:19:18,408 --> 00:19:20,241
Yeah, I actually--
I grew up--
463
00:19:20,243 --> 00:19:22,076
There was no electricity
where I grew up,
464
00:19:22,162 --> 00:19:24,036
So we actually cooked in fire.
I had to make fire
465
00:19:24,122 --> 00:19:25,663
Three times a day
just to make our meals.
466
00:19:25,665 --> 00:19:27,039
So it's kinda interesting.
467
00:19:27,083 --> 00:19:28,249
I mean, this is
too fancy for me.
468
00:19:28,293 --> 00:19:31,085
I'm learning to use
proper equipment.
469
00:19:31,129 --> 00:19:32,086
Absolutely.
470
00:19:32,380 --> 00:19:34,380
- What is that?
- So, this is called palapa.
471
00:19:34,424 --> 00:19:38,467
Palapa is almost like a curry
that's popular in mindanao,
472
00:19:38,469 --> 00:19:41,053
Which is a southern part
of the philippines
where my mother is from.
473
00:19:41,097 --> 00:19:43,014
Look, can I just
tell you something?
474
00:19:43,049 --> 00:19:45,141
This looks all really
interesting, and really you're
pushing the limits.
475
00:19:45,143 --> 00:19:48,519
My concern here for you
is those shrimp are already
thoroughly cooked.
476
00:19:48,563 --> 00:19:50,938
- Yeah.
- So please be careful
and don't overcook them.
477
00:19:50,982 --> 00:19:53,024
- I turned off the heat.
- Good luck.
478
00:19:53,067 --> 00:19:55,568
- Okay.
- Thank you so much.
479
00:19:55,570 --> 00:19:59,396
When I was a kid,
my mom would cook my lunches
wrapped in banana leaves
480
00:19:59,407 --> 00:20:01,240
And send me off to school
with it.
481
00:20:01,242 --> 00:20:04,619
So I just miss that flavor,
that aroma in food.
482
00:20:04,662 --> 00:20:08,581
I'm happy that I get
to represent my culture
and my home,
483
00:20:08,583 --> 00:20:11,459
And hopefully this is elevated
enough for the judges.
484
00:20:11,502 --> 00:20:12,585
I like it.
485
00:20:14,964 --> 00:20:17,298
How we doing, kolby?
You doing okay?
486
00:20:17,342 --> 00:20:19,592
- I'm good, I'm good.
- I'm so excited.
487
00:20:19,636 --> 00:20:21,969
Oh! Jen, I love a grilled salad.
488
00:20:22,013 --> 00:20:25,223
- Reagan: Me, too.
- Jennifer: Love you, ladies.
489
00:20:25,266 --> 00:20:27,058
Welcome to the brynn
and reagan show.
490
00:20:27,101 --> 00:20:29,060
♪ it's the brynn
and reagan show ♪
491
00:20:29,062 --> 00:20:31,520
- Y'all so cute.
- You are.
492
00:20:31,522 --> 00:20:34,232
- Welcome to the brynn and...
- ♪ reagan show
493
00:20:34,234 --> 00:20:35,775
I love it. I would watch.
494
00:20:35,818 --> 00:20:38,069
- With our guest today.
- With our guest today, sav.
495
00:20:38,112 --> 00:20:40,947
Hey! Happy to be here.
496
00:20:40,990 --> 00:20:42,365
Guys, 50 minutes gone.
497
00:20:42,408 --> 00:20:45,576
We're down to our last
10 minutes.
498
00:20:45,578 --> 00:20:46,953
10 minutes to go, guys.
499
00:20:47,038 --> 00:20:48,287
Make sure those proteins
are rested.
500
00:20:48,331 --> 00:20:51,123
Don't slice too early,
if you are slicing them.
501
00:20:51,125 --> 00:20:53,209
It's good.
Maybe a little more salt,
502
00:20:53,253 --> 00:20:55,253
But that's what it's
supposed to taste like.
503
00:20:55,296 --> 00:20:58,464
Now, sav's doing a whiskey
marinated new york strip
504
00:20:58,466 --> 00:21:01,634
And she's gonna serve
that like a surf and turf
with grilled oysters.
505
00:21:01,636 --> 00:21:03,803
- And she's--
- wait, wait, stop.
She's grilling oysters?
506
00:21:03,846 --> 00:21:06,138
- She's gonna grill--
- you put them on the grill
and you steam them,
507
00:21:06,182 --> 00:21:08,349
My friend, and they open.
That is not grilling.
508
00:21:08,434 --> 00:21:11,143
- That is like
putting them in the oven.
- It's a technique.
509
00:21:11,187 --> 00:21:14,480
Aarón: Traditionally
in new orleans, you would
put a compound butter
510
00:21:14,524 --> 00:21:18,734
Into the actual oyster shell
as it steams-- faux grills.
511
00:21:18,736 --> 00:21:22,613
- To your point.
- And her sauce is
following the lake,
512
00:21:22,657 --> 00:21:25,408
Lake pontchartrain,
which is a white sauce
finished with crab.
513
00:21:25,443 --> 00:21:27,910
- Yep.
- So this dish sounds incredible
if she pulls it off.
514
00:21:27,954 --> 00:21:29,370
Brynn:
Ooh, yes, sav. Get it.
515
00:21:29,372 --> 00:21:32,039
Sav: Whoo!
I think that's right.
516
00:21:32,083 --> 00:21:33,249
Reagan:
Girl, they are looking good.
517
00:21:33,293 --> 00:21:35,251
Brynn:
They're looking so good.
518
00:21:35,295 --> 00:21:38,504
Md is doing a banana leaf
wrapped red snapper
519
00:21:38,506 --> 00:21:43,092
With grilled shrimp in some
sort of a filipino sauce.
520
00:21:43,136 --> 00:21:47,138
I was a little bit concerned
because the shrimps were already
grilled and cooked,
521
00:21:47,140 --> 00:21:49,348
And she put them back
into the sauce to cook more.
522
00:21:49,434 --> 00:21:51,767
And I didn't see the snapper
in the banana leaf.
523
00:21:51,769 --> 00:21:54,895
- Very ambitious.
- Was it marinated before it
went into the banana leaf?
524
00:21:54,939 --> 00:21:57,857
She said just coconut milk.
Hopefully it doesn't fall
flat with flavoring.
525
00:21:57,900 --> 00:22:00,693
Gordon:
I appreciate the cultural spin
with the banana leaves,
526
00:22:00,695 --> 00:22:02,194
But this is a grill challenge.
527
00:22:02,280 --> 00:22:05,072
She should be grilling the fish,
not steaming it.
528
00:22:05,116 --> 00:22:08,117
She's probably doing
the most complex preparation.
I hope it pays off.
529
00:22:08,161 --> 00:22:11,370
Whoo, spicy. Oh, ( bleep ).
530
00:22:11,414 --> 00:22:13,456
It's probably
a little too spicy.
531
00:22:13,499 --> 00:22:15,916
Gonna add more coconut.
532
00:22:15,960 --> 00:22:18,169
Gordon: Guys, just under
five minutes to go.
533
00:22:18,171 --> 00:22:20,421
All right, baby.
Cook, shrimp. Cook, shrimp.
534
00:22:20,465 --> 00:22:23,049
I'm really concerned
about grant's pork chop.
535
00:22:23,092 --> 00:22:25,176
It might have overcooked
in that hot grill.
536
00:22:25,219 --> 00:22:27,636
- Gordon: Damn, damn, damn.
- It's gotta be done.
537
00:22:27,680 --> 00:22:29,305
Taste, taste, taste, everyone.
538
00:22:33,394 --> 00:22:34,894
Lemon juice,
that's what I'm missing.
539
00:22:34,937 --> 00:22:37,855
I knew I was missing something.
540
00:22:37,899 --> 00:22:41,067
- Aarón: Seasoning, resting.
- Come on, y'all,
you can do this.
541
00:22:41,110 --> 00:22:42,860
Oh, this is hard.
542
00:22:42,904 --> 00:22:45,613
Oh, my god.
543
00:22:45,656 --> 00:22:47,031
( bleep )
544
00:22:48,284 --> 00:22:49,033
( bleep )
545
00:22:49,077 --> 00:22:51,118
Little bit of salt.
546
00:22:51,120 --> 00:22:53,287
- 90 seconds to go, come on.
- Kolby: Okay, okay, okay.
547
00:22:53,331 --> 00:22:56,374
Plate with finesse.
Masterchef restaurant quality.
548
00:22:56,417 --> 00:22:59,293
Yes, chef.
We got it. We got it.
549
00:23:00,338 --> 00:23:01,420
There, baby.
550
00:23:01,464 --> 00:23:04,590
Aah! ( bleep )
551
00:23:04,634 --> 00:23:07,093
Oh, god.
552
00:23:07,095 --> 00:23:09,303
Okay, so I got that.
I got that.
553
00:23:09,347 --> 00:23:11,931
- Gordon: Let's go!
- Judges: Ten, nine...
554
00:23:11,974 --> 00:23:14,392
- Oh, my god.
- Eight, seven, six...
555
00:23:14,435 --> 00:23:16,268
- Shoot!
- Gordon: Quick, jennifer.
556
00:23:16,270 --> 00:23:18,354
- Four, three...
- Kolby: Oh, my gosh.
557
00:23:18,398 --> 00:23:20,856
- ...Two, one.
- That's it. Hands in the air.
558
00:23:20,858 --> 00:23:22,691
Hands in the air.
Well done.
559
00:23:22,693 --> 00:23:25,111
- Good job.
- All right.
560
00:23:25,154 --> 00:23:27,696
- Whew!
- Ooh, that was fun.
561
00:23:27,698 --> 00:23:29,365
- Kolby.
- Baby.
562
00:23:29,409 --> 00:23:31,325
They said texas,
so I had to give them a lot.
563
00:23:31,369 --> 00:23:34,745
- You gave it.
- You have seafood jenga
over there.
564
00:23:34,789 --> 00:23:37,498
- How is it, sav?
- I like it.
I'm happy with it.
565
00:23:37,500 --> 00:23:40,793
- Think my dad would be proud.
- Yes!
566
00:23:40,795 --> 00:23:43,754
I don't know.
You're not gonna get much
out of me right now.
567
00:23:43,798 --> 00:23:46,507
I don't know. I'm pretty--
I'm annoyed. Thank you.
568
00:23:46,551 --> 00:23:49,927
I'm pissed. I mean,
I know how to cook elk,
569
00:23:49,929 --> 00:23:51,095
And I definitely
overcooked it,
570
00:23:51,097 --> 00:23:52,972
And that's my main component,
571
00:23:53,015 --> 00:23:54,723
Which the judges
are gonna notice,
572
00:23:54,767 --> 00:23:56,559
So I definitely messed up.
573
00:24:07,321 --> 00:24:09,405
All of you, well done.
Seriously.
574
00:24:09,449 --> 00:24:13,492
Watching how you
really embraced the grill
has been impressive.
575
00:24:13,494 --> 00:24:15,953
Since there's only
seven of you cooking,
576
00:24:15,955 --> 00:24:18,289
Joe, aarón, and myself are gonna
taste all of your dishes today.
577
00:24:18,332 --> 00:24:24,962
Whoever cooks the best dish
will earn a big, big advantage
across the next challenge.
578
00:24:25,006 --> 00:24:27,089
Sadly, if you cooked
one of the worst dishes,
579
00:24:27,091 --> 00:24:32,052
It could mean the end
of your masterchef dream.
580
00:24:32,096 --> 00:24:36,974
Right, the first dish we'd like
to taste is from grant.
581
00:24:37,018 --> 00:24:38,767
Go, grant.
582
00:24:38,811 --> 00:24:40,936
Grant:
I'm taking a real risk
grilling italian food,
583
00:24:40,980 --> 00:24:42,521
But I'm hoping the judges,
especially joe,
584
00:24:42,523 --> 00:24:44,732
Look down and see
where I was coming from today,
585
00:24:44,775 --> 00:24:46,275
And that I can bounce back
from not just one
586
00:24:46,319 --> 00:24:48,277
But two bad cooks in a row,
587
00:24:48,321 --> 00:24:49,987
And I can show them,
hey, I still can do this.
588
00:24:50,031 --> 00:24:52,531
I have what it takes to be
the next masterchef.
589
00:24:52,533 --> 00:24:54,366
Gordon: Grant, please,
tell us the dish.
590
00:24:54,368 --> 00:24:57,369
I made double-cut pork chops
with a spicy tomato sauce,
591
00:24:57,413 --> 00:25:01,749
With balsamic glaze
charred broccolini over
an herb polenta.
592
00:25:01,792 --> 00:25:05,127
When I think italian food,
I don't necessarily
think of the grill, right?
593
00:25:05,171 --> 00:25:08,756
- Nope. Absolutely.
- So the fact that you were
hell-bent on doing that
594
00:25:08,799 --> 00:25:11,217
- I think says a lot about you.
- Thank you, chef.
595
00:25:11,260 --> 00:25:13,469
All right, let's see
what the cook's like here.
596
00:25:13,513 --> 00:25:15,596
What's the cook on there?
What have you gone for?
597
00:25:15,640 --> 00:25:17,264
Medium pink.
598
00:25:17,308 --> 00:25:20,893
Joe: Wow, it looks good.
Nice and pink.
599
00:25:20,937 --> 00:25:22,144
Let's give it a try.
600
00:25:28,194 --> 00:25:30,361
Pork's cooked beautifully.
I mean, it's just
601
00:25:30,404 --> 00:25:33,155
Absolutely nailed,
and that's really hard, that.
602
00:25:33,157 --> 00:25:35,491
I can taste how
desperate you are to win this
competition in this dish.
603
00:25:35,535 --> 00:25:38,786
Just edit yourself.
I think this dish could do
without the polenta,
604
00:25:38,829 --> 00:25:42,122
'cause you've got such protein
within that sauce and
the blister in the tomatoes,
605
00:25:42,166 --> 00:25:44,375
And so that was the liquid.
That's all it needed.
606
00:25:44,460 --> 00:25:47,086
- Sure.
- I disagree.
I love the polenta.
607
00:25:47,129 --> 00:25:49,421
I love the seasoning
on the outside of the pork.
608
00:25:49,465 --> 00:25:51,549
- Everything's spot-on.
- Thank you, chef.
609
00:25:51,551 --> 00:25:55,094
This is a in your face,
full flavored dish.
610
00:25:55,096 --> 00:25:57,388
Pork chop is cooked very well.
611
00:25:57,431 --> 00:25:59,557
- It's quite, quite good.
- Great job.
612
00:25:59,600 --> 00:26:01,684
Thank you, chef.
613
00:26:01,727 --> 00:26:04,144
Good job, grant.
614
00:26:04,146 --> 00:26:07,147
- ( no audible dialogue )
- next up, kennedy, please.
615
00:26:07,149 --> 00:26:10,150
- Thank you.
- I'm annoyed right now.
616
00:26:10,194 --> 00:26:11,318
My dish does not look
how I want it to look.
617
00:26:11,362 --> 00:26:13,186
My elk is definitely
overcooked,
618
00:26:13,197 --> 00:26:16,240
And it would kill me
to go home over this dish.
619
00:26:16,242 --> 00:26:18,367
Kennedy, describe the dish.
620
00:26:18,369 --> 00:26:21,245
I made a coffee-rubbed
elk tenderloin
621
00:26:21,330 --> 00:26:23,914
With a mushroom medley
and a carrot purée.
622
00:26:23,958 --> 00:26:27,251
I can see that
there's some problems
with the cook on the elk.
623
00:26:27,295 --> 00:26:31,213
When it gets grayish like that,
it destroys the flavor of it,
624
00:26:31,215 --> 00:26:34,758
And I'm not really
quite sure about the plating
on this carrot purée.
625
00:26:34,760 --> 00:26:37,511
It's totally,
totally amateurish.
626
00:26:37,555 --> 00:26:40,180
- Shall we?
- Yes.
627
00:26:46,522 --> 00:26:49,273
Yeah, here's the thing.
We've come to admire you
628
00:26:49,317 --> 00:26:52,109
And you've been
such an outstanding,
consistent individual.
629
00:26:52,153 --> 00:26:55,237
I think it's one of
your most lacklust dishes
in the competition,
630
00:26:55,281 --> 00:26:56,322
Because it's lost
the excitement of the grill.
631
00:26:56,365 --> 00:26:59,116
It's just sort of
all aesthetic,
632
00:26:59,160 --> 00:27:00,534
But it doesn't work
comprehensively.
633
00:27:00,578 --> 00:27:04,121
- For me, that sauce
completely got lost.
- Yeah.
634
00:27:04,165 --> 00:27:07,166
I can't even pick up
any of those flavors there,
and that's disappointing.
635
00:27:07,209 --> 00:27:08,542
Yeah. I understand, chef.
636
00:27:08,544 --> 00:27:10,419
Yeah, so, the overcooking
of the elk
637
00:27:10,504 --> 00:27:12,421
Really kinda makes it
taste mealy to me.
638
00:27:12,423 --> 00:27:14,131
- It kinda ruins the dish.
- Yeah.
639
00:27:14,175 --> 00:27:16,258
It's unfortunate, because
some components are good,
640
00:27:16,302 --> 00:27:19,053
It's just the main
principal protagonist
641
00:27:19,096 --> 00:27:21,513
Is miscooked for me,
and that's a problem.
642
00:27:21,515 --> 00:27:25,142
- Both: Thank you.
- Mm-hmm. Thank you.
643
00:27:30,149 --> 00:27:34,026
The next dish that we want
to taste is from md,
644
00:27:34,028 --> 00:27:35,444
So please bring your dish
forward. Thank you.
645
00:27:35,488 --> 00:27:36,570
Go, md.
646
00:27:39,075 --> 00:27:40,616
Thank you so much.
647
00:27:40,660 --> 00:27:42,493
I'll try not to trip.
648
00:27:45,289 --> 00:27:49,416
I've made steamed red snapper
wrapped in banana leaves
649
00:27:49,460 --> 00:27:52,753
And palapa grilled shrimp
with papaya salad
650
00:27:52,755 --> 00:27:54,421
And grilled sweet potato.
651
00:27:54,423 --> 00:27:56,590
I'm not really quite sure
what to say about this dish.
652
00:27:56,634 --> 00:27:57,966
It looks a little bit sloppy
653
00:27:58,010 --> 00:28:00,344
And a little bit unfocused
to me.
654
00:28:00,388 --> 00:28:02,096
- Shall we dig in?
- Yep.
655
00:28:05,726 --> 00:28:07,726
It's hard to get grill flavor
656
00:28:07,728 --> 00:28:09,978
When you have it encased
in banana leaf like that...
657
00:28:10,022 --> 00:28:11,397
- Yes.
- ...Without this overcooking.
658
00:28:11,399 --> 00:28:14,358
I grilled the ginger first,
and I grilled the onions
659
00:28:14,402 --> 00:28:16,985
Before putting it
in the banana leaf
660
00:28:17,029 --> 00:28:18,570
To get some of that
smokiness inside.
661
00:28:18,614 --> 00:28:20,989
I suppose if you just grilled
the fish, it'd be way better.
662
00:28:21,033 --> 00:28:23,200
Aarón: Yep.
663
00:28:23,244 --> 00:28:25,869
Sadly, the snapper
is really overcooked.
664
00:28:25,871 --> 00:28:28,122
The problem you got when
you wrap it in a banana leaf,
you've got no control.
665
00:28:28,165 --> 00:28:31,250
And so I'd preferred you'd done
half the amount on here
666
00:28:31,293 --> 00:28:35,087
And done it beautifully than
deliver an underwhelming dish.
667
00:28:35,131 --> 00:28:38,298
This dish has a lot of problems.
The red snapper's completely
overcooked.
668
00:28:38,384 --> 00:28:43,137
The shrimp are overcooked.
We talked about elevating grill,
and you missed the mark.
669
00:28:43,180 --> 00:28:47,141
I'm gonna tell you, md,
I really like the flavor
of the palapa shrimp,
670
00:28:47,143 --> 00:28:49,017
But, to joe's point,
it's overcooked.
671
00:28:49,061 --> 00:28:51,353
I'm a little disappointed,
to be very honest.
672
00:28:51,397 --> 00:28:54,732
Thank you, md.
673
00:28:54,734 --> 00:28:57,192
I think we were very,
very vocal
674
00:28:57,194 --> 00:28:59,153
About saying
restaurant elevated, no?
675
00:28:59,196 --> 00:29:00,487
But why not grill the snapper?
676
00:29:00,531 --> 00:29:02,322
Aarón: Yeah.
677
00:29:04,910 --> 00:29:09,830
All right, the next dish
we would like to taste
is from wayne.
678
00:29:09,874 --> 00:29:13,834
Wayne: I'm feeling
a little confident
and a lot anxious,
679
00:29:13,878 --> 00:29:16,503
Because the two before me had
a rough time with the judges,
680
00:29:16,547 --> 00:29:18,922
So I definitely have to
prove myself with this dish.
681
00:29:18,966 --> 00:29:21,425
Boy, does that add
a lot of extra pressure.
682
00:29:21,469 --> 00:29:24,011
Joe: All right, wayne,
tell us what you got for us.
683
00:29:24,096 --> 00:29:27,765
I made a chipotle dry-rubbed
new york strip steak.
684
00:29:27,767 --> 00:29:31,018
And then I've got two
citrus-marinated jumbo prawns
685
00:29:31,061 --> 00:29:33,103
Sitting on a bed
of spicy mexican rice,
686
00:29:33,147 --> 00:29:35,147
And I've got
a salsa verde cruda.
687
00:29:35,149 --> 00:29:37,149
For this dish
to be a top level dish,
688
00:29:37,193 --> 00:29:39,526
The seasoning,
the cook has to be on point,
689
00:29:39,528 --> 00:29:41,528
Because you have
nowhere to hide here.
690
00:29:41,530 --> 00:29:43,572
- So let's see how it works out.
- Shall we?
691
00:29:43,574 --> 00:29:46,992
Yeah. So, what
kind of a cook were you
looking for on the steak?
692
00:29:46,994 --> 00:29:49,161
- Medium rare.
- Medium rare.
693
00:30:06,138 --> 00:30:09,139
So, what kind of a cook were
you looking for on the steak?
694
00:30:09,141 --> 00:30:11,266
- Medium rare.
- Medium rare.
695
00:30:16,398 --> 00:30:18,106
- Aarón: Yeah.
- That looks perfect.
696
00:30:18,150 --> 00:30:20,150
All right,
let's give it a try.
697
00:30:24,949 --> 00:30:28,784
Wayne, you really had
a lot of confidence in your
technique on the grill
698
00:30:28,786 --> 00:30:31,245
To do this dish,
and I have to say,
you nailed it.
699
00:30:31,247 --> 00:30:34,957
It is perfect
grilled simplicity.
700
00:30:35,000 --> 00:30:36,708
- Good job.
- Thank you.
701
00:30:36,752 --> 00:30:39,336
What I'm most impressed is
the fact that the marinades,
702
00:30:39,380 --> 00:30:42,714
You had a chance
to bloom them and blossom
the flavor on the grill.
703
00:30:42,716 --> 00:30:47,177
And right there, that
for me is the most magical
part of this dish.
704
00:30:47,221 --> 00:30:50,305
Wayne, I think you played
the grill like a piano.
705
00:30:50,349 --> 00:30:52,266
'cause you've got
everything done correctly.
706
00:30:52,309 --> 00:30:54,268
Today's challenge
was a grilling challenge,
707
00:30:54,270 --> 00:30:57,354
And so every element on
this plate has been elevated
from the grill.
708
00:30:57,439 --> 00:31:00,816
That was the objective.
I think the rice needs
another 60 seconds.
709
00:31:00,818 --> 00:31:05,028
It's just a touch crunchy.
But it really tastes
like a grill dish.
710
00:31:05,030 --> 00:31:06,196
- Thank you, chef.
- Well done.
711
00:31:06,240 --> 00:31:07,573
- Impressive. Thank you.
- Beautiful.
712
00:31:07,658 --> 00:31:11,076
Aarón: Man.
713
00:31:11,120 --> 00:31:16,790
Okay, the next dish we would
like to try is from jennifer.
714
00:31:16,834 --> 00:31:20,419
I am so nervous,
but also I'm thankful
that I had a chance
715
00:31:20,462 --> 00:31:24,089
To really show my skills here
and try something new.
716
00:31:24,133 --> 00:31:26,717
- Ooh-la-la.
- I am just praying
717
00:31:26,719 --> 00:31:28,176
That it is cooked perfectly.
718
00:31:28,220 --> 00:31:30,095
Jennifer, please tell us
what you made.
719
00:31:30,097 --> 00:31:33,015
I've made a grilled
double bone-in pork chop
720
00:31:33,058 --> 00:31:36,101
With a memphis rub,
an alabama white barbecue sauce,
721
00:31:36,145 --> 00:31:38,228
A grilled sweet potato purée,
722
00:31:38,272 --> 00:31:41,106
And grilled baby gems
and mushrooms.
723
00:31:41,150 --> 00:31:44,026
It looks elegant,
and I think you've endeared
724
00:31:44,028 --> 00:31:46,028
The word "grill"
100% across this plate.
725
00:31:46,071 --> 00:31:48,196
- Really good. Shall we?
- Joe: Let's try it.
726
00:31:48,240 --> 00:31:50,490
What kind of a cook
we looking for on the pork?
727
00:31:50,576 --> 00:31:53,118
- Medium.
- Medium.
728
00:31:53,120 --> 00:31:55,621
- A touch overcooked.
- Aarón: Looks a little dry.
729
00:31:55,664 --> 00:31:57,623
Joe: Shall we try?
730
00:32:06,008 --> 00:32:08,258
Jennifer, I think the magic,
really, in this dish
731
00:32:08,302 --> 00:32:11,428
Is the exterior of the pork.
It's well seasoned.
732
00:32:11,472 --> 00:32:15,057
It just has a depth of flavor
that's so cool and spot-on.
733
00:32:15,100 --> 00:32:16,266
I love what you've done
with the sauce and the lettuce,
734
00:32:16,268 --> 00:32:18,769
And that alabama white
barbecue sauce.
735
00:32:18,812 --> 00:32:21,271
The thing that
lets this dish down
is just that purée.
736
00:32:21,315 --> 00:32:23,023
- It just needs seasoning.
- Okay.
737
00:32:23,025 --> 00:32:24,441
It's missing
a little bit of attitude,
738
00:32:24,485 --> 00:32:26,735
But if this dish
were properly seasoned,
739
00:32:26,779 --> 00:32:29,029
It might be maybe one
of the best dishes of the night.
740
00:32:29,073 --> 00:32:31,531
- Gordon: Thank you.
- Thank you.
741
00:32:34,536 --> 00:32:37,788
- Right, next up, kolby,
please make your way down.
- Yes, chef.
742
00:32:37,831 --> 00:32:40,958
Kolby: There was a moment
where I was just kinda
all over the place,
743
00:32:41,001 --> 00:32:43,210
- But I came back strong.
- Go, kolby.
744
00:32:43,253 --> 00:32:45,462
Everything looks great.
I know the flavor is there,
745
00:32:45,506 --> 00:32:48,173
And I hope I can show off
to my dad a little bit.
746
00:32:48,217 --> 00:32:50,008
Right, kolby,
tell us what the dish is.
747
00:32:50,052 --> 00:32:52,010
I made a texas style
surf and turf
748
00:32:52,054 --> 00:32:53,387
With a filet
and barbecue shrimp.
749
00:32:53,430 --> 00:32:56,139
I also made corn ribs
and a sweet potato casserole
750
00:32:56,225 --> 00:32:58,016
With a brown sugar
and walnut topping.
751
00:32:58,060 --> 00:33:01,186
Talk about presentation.
This is like, boom!
752
00:33:01,230 --> 00:33:04,064
- Very texas.
- Big, explosive,
lots of colors.
753
00:33:04,108 --> 00:33:06,525
- Really makes me
want to eat it.
- Shall we?
754
00:33:11,281 --> 00:33:13,615
- Ooh.
- It's a perfect medium rare.
755
00:33:13,659 --> 00:33:15,951
- Yeah.
- Mm-hmm.
756
00:33:15,995 --> 00:33:19,162
Ooh, that's a lot of flavor.
Looks good, though.
757
00:33:23,002 --> 00:33:25,335
All right, kolby,
so what I love about this dish
758
00:33:25,379 --> 00:33:28,380
Is I'm thinking about texas,
like, elevated steakhouse.
759
00:33:28,424 --> 00:33:31,008
You know? And this is
what this looks like to me.
760
00:33:31,051 --> 00:33:33,343
I love the idea of the shrimp
being big and bold
761
00:33:33,345 --> 00:33:35,012
And standing up to the filet.
762
00:33:35,055 --> 00:33:37,180
I think that says
a lot about your confidence.
763
00:33:37,215 --> 00:33:39,224
Gordon: I was worried
about the cook on the steak,
764
00:33:39,268 --> 00:33:41,268
But the steak's
cooked beautifully,
765
00:33:41,303 --> 00:33:43,103
And then you come
to the baked sweet potato,
766
00:33:43,147 --> 00:33:45,188
- And it's way too sweet.
- Okay.
767
00:33:45,232 --> 00:33:46,982
But it's a really good job.
768
00:33:47,026 --> 00:33:49,026
Yeah, I think the steak
was perfectly cooked,
769
00:33:49,069 --> 00:33:51,111
Then I tasted the shrimp,
and the shrimp are cooked
770
00:33:51,155 --> 00:33:53,321
More perfectly than the steak
if that's possible.
771
00:33:53,365 --> 00:33:55,991
So you really
nailed the grilling
of those two proteins.
772
00:33:55,993 --> 00:33:57,659
- Great job, thank you.
- Thank you. Thank you.
773
00:33:57,694 --> 00:33:59,494
Kolby: Thank you.
774
00:34:00,956 --> 00:34:02,622
Aarón: All right,
so the final dish
775
00:34:02,666 --> 00:34:04,499
That we would like to taste
is from sav.
776
00:34:04,543 --> 00:34:08,295
- Beautiful, sav.
- I'm really stoked
about this dish.
777
00:34:08,297 --> 00:34:11,256
My steak looks
chargrilled to perfection.
778
00:34:11,300 --> 00:34:13,800
The crab I got
in some good brown butter,
779
00:34:13,844 --> 00:34:16,511
And those oysters
look pretty dang good,
if I do say so myself.
780
00:34:16,555 --> 00:34:19,181
All right, sav, can you please
describe your dish?
781
00:34:19,224 --> 00:34:22,100
I made an alabama surf and turf,
782
00:34:22,102 --> 00:34:25,103
Which is a whiskey steak
with crab and mushrooms
783
00:34:25,105 --> 00:34:27,355
And brown butter
in pontchartrain sauce,
784
00:34:27,441 --> 00:34:29,775
Wilted spinach,
and chargrilled oysters.
785
00:34:29,818 --> 00:34:34,237
I don't know about you,
but I've never seen barbecued
oysters on a composed dish.
786
00:34:34,323 --> 00:34:36,114
- Yeah.
- You have them by themselves.
787
00:34:36,158 --> 00:34:38,325
- Okay.
- And the butter on the crab
788
00:34:38,368 --> 00:34:41,078
Looks a little bit overbrowned.
789
00:34:41,163 --> 00:34:42,412
- That's crab?
- Yeah.
790
00:34:42,456 --> 00:34:44,790
Oh, see, I thought
that was mushrooms.
791
00:34:44,833 --> 00:34:49,461
Quite frankly, that crab
is probably better off raw
than what you did with it.
792
00:35:02,893 --> 00:35:07,104
Sav, the butter on the crab
looks a little bit overbrowned.
793
00:35:07,106 --> 00:35:09,147
- That's crab?
- Yeah.
794
00:35:09,149 --> 00:35:11,983
Oh, see, I thought
that was mushrooms.
795
00:35:12,027 --> 00:35:14,528
- Shall we dig in?
- Yep.
796
00:35:14,571 --> 00:35:16,196
What kind of a cook
we looking for in the steak?
797
00:35:16,281 --> 00:35:20,408
- I'm looking for medium rare.
- Medium rare.
798
00:35:20,452 --> 00:35:23,036
- All right, let's see.
What do we have?
- Aarón: A littler under.
799
00:35:23,122 --> 00:35:24,704
- A little under?
- Gordon: Mm-hmm.
800
00:35:31,421 --> 00:35:34,256
Oh, dear.
So, the crab's burnt,
as you can see.
801
00:35:34,299 --> 00:35:37,676
It's just all dry.
You have to stop the butter
from overcooking,
802
00:35:37,719 --> 00:35:39,511
Otherwise it's just bitter.
803
00:35:39,513 --> 00:35:42,097
Steak, slightly under.
Seasoning is on point.
804
00:35:42,099 --> 00:35:44,224
Great grill marks.
Sauce, delicious.
805
00:35:44,268 --> 00:35:46,059
There's something quite
bold and courageous
806
00:35:46,061 --> 00:35:47,727
About your attempts
every time.
807
00:35:47,729 --> 00:35:51,022
It's just badly finished.
808
00:35:51,066 --> 00:35:52,566
I think you were being
too ambitious,
809
00:35:52,568 --> 00:35:55,986
And trying to grasp at all
these different iconic elements,
810
00:35:55,988 --> 00:35:57,988
And it's not equaling
a cohesive dish.
811
00:35:57,990 --> 00:36:01,408
I feel much the same way.
The oysters are
a categorical flop.
812
00:36:01,451 --> 00:36:04,161
Steak's cooked well,
but a little bit under.
813
00:36:04,163 --> 00:36:06,955
So, um, bunch
of mistakes here.
814
00:36:07,040 --> 00:36:10,250
- Thanks, sav.
- Thanks.
815
00:36:10,252 --> 00:36:13,420
- It's okay, babe.
- Love you, sav.
816
00:36:15,465 --> 00:36:18,425
Hold it together.
817
00:36:18,468 --> 00:36:20,510
It's a tough one, this one.
Very tough.
818
00:36:20,596 --> 00:36:23,263
The challenge was to grill,
so if you really didn't
819
00:36:23,307 --> 00:36:25,098
Use the grill at all,
then you had some problems.
820
00:36:25,142 --> 00:36:28,560
Yeah, I need to discern
what you did on the grill
as it equals to flavor.
821
00:36:28,562 --> 00:36:30,854
- Gordon:
Wayne's was outstanding.
- Yeah, yeah.
822
00:36:30,898 --> 00:36:32,397
- I thought he did a good job.
- Kolby's was really
good as well.
823
00:36:32,441 --> 00:36:34,149
Joe:
Kolby's was really good, too.
824
00:36:34,193 --> 00:36:35,400
- Jennifer's, what do you--
- jennifer's was good.
825
00:36:35,402 --> 00:36:37,527
They're making
their decisions now.
826
00:36:40,991 --> 00:36:46,161
Um, all of you, well done.
Even though the immunity pin
is no longer in play,
827
00:36:46,163 --> 00:36:49,497
The winning home cook
will still receive a huge,
828
00:36:49,499 --> 00:36:54,961
Game-changing advantage
in the next challenge.
829
00:36:55,005 --> 00:36:59,382
We felt that the best dish today
was cooked by...
830
00:37:03,472 --> 00:37:07,515
- Wayne. Well done.
- Yes.
831
00:37:07,559 --> 00:37:10,101
Wayne, the dish was authentic,
cooked perfectly,
832
00:37:10,145 --> 00:37:12,187
But great use of the grill.
833
00:37:12,231 --> 00:37:13,396
- Thank you.
- Well done.
834
00:37:13,398 --> 00:37:16,233
Go and head over
to the veranda, please.
835
00:37:16,276 --> 00:37:17,984
It feels amazing to know
I'm in the top eight,
836
00:37:18,028 --> 00:37:20,445
And it never gets old
being at the top.
837
00:37:20,489 --> 00:37:21,655
- Congratulations.
- Good job.
838
00:37:21,698 --> 00:37:23,156
Thanks.
839
00:37:23,200 --> 00:37:25,283
I just keep inching closer
and closer and closer
840
00:37:25,327 --> 00:37:27,744
To the masterchef trophy.
841
00:37:27,788 --> 00:37:30,330
Right, jennifer, grant, kolby,
842
00:37:30,332 --> 00:37:32,958
You three cooked
outstanding dishes.
843
00:37:33,001 --> 00:37:35,001
Great usage of the grill.
844
00:37:35,045 --> 00:37:37,420
You are safe
from elimination tonight.
845
00:37:37,464 --> 00:37:39,923
- Top eight.
- Top eight. Well done.
846
00:37:39,967 --> 00:37:43,510
- Jennifer: Thank you.
- Head over to the veranda.
Great job.
847
00:37:47,766 --> 00:37:49,599
- Almost there, guys.
- Good job.
848
00:37:49,643 --> 00:37:51,017
Almost there, y'all.
849
00:37:51,061 --> 00:37:53,478
Right, that leaves you three.
850
00:37:53,480 --> 00:37:59,109
Sav, md, and kennedy, sadly,
with underwhelming dishes.
851
00:37:59,194 --> 00:38:03,405
All three of you,
make your way to the steps.
Thank you.
852
00:38:03,448 --> 00:38:05,699
And please give us
a very important minute.
853
00:38:08,537 --> 00:38:11,121
- So...
- To me, it boils down to
854
00:38:11,164 --> 00:38:13,248
Did you use the grill
to your advantage?
855
00:38:13,250 --> 00:38:16,501
- Gordon: Kennedy's elk?
- The elk was really overcooked.
856
00:38:16,545 --> 00:38:19,045
It kinda ruined
the whole thing, because that
could have been a winning dish.
857
00:38:19,089 --> 00:38:21,673
- Aarón: Yeah.
- I think sav--
858
00:38:21,758 --> 00:38:23,091
Did it need the oysters, joe?
And secondly--
859
00:38:23,093 --> 00:38:24,426
No, it was a bit of a mess.
860
00:38:24,469 --> 00:38:25,468
It's just not done.
861
00:38:25,512 --> 00:38:27,012
And then md, I mean,
862
00:38:27,014 --> 00:38:28,388
Did we get the use
of the grill?
863
00:38:28,432 --> 00:38:30,056
- Bit of disaster, no.
- Aarón: Yeah, yeah. No, no.
864
00:38:30,100 --> 00:38:31,725
She was trying to fit
too many elements,
865
00:38:31,727 --> 00:38:33,184
Too many influences
into one dish.
866
00:38:33,228 --> 00:38:35,312
- I don't think
she listened, really.
- Yeah.
867
00:38:40,694 --> 00:38:42,527
- Shall we?
- Yeah.
868
00:38:47,409 --> 00:38:49,200
This has been
a really tough decision,
869
00:38:49,244 --> 00:38:52,370
But we're all in agreement.
870
00:38:52,414 --> 00:38:58,293
The home cook that will be
leaving "masterchef" today is...
871
00:39:02,257 --> 00:39:04,007
Md.
872
00:39:04,051 --> 00:39:07,093
Sav, kennedy,
say good-bye to md
873
00:39:07,137 --> 00:39:10,055
And please join the other cooks.
874
00:39:10,098 --> 00:39:12,474
( whispering )
875
00:39:18,440 --> 00:39:21,983
Md, I love the background
and the filipino style
of what you did.
876
00:39:21,985 --> 00:39:25,153
But sadly the red snapper
was overcooked,
877
00:39:25,197 --> 00:39:28,281
And not a great
usage of the grill.
878
00:39:28,325 --> 00:39:30,283
Md, I think you were
one of the best parts
879
00:39:30,327 --> 00:39:33,495
Of the united tastes of america,
because you brought
880
00:39:33,497 --> 00:39:36,122
A region of the states
that we don't often see.
881
00:39:36,166 --> 00:39:39,417
You brought it
in your smile, in your color,
in the dishes you make.
882
00:39:39,461 --> 00:39:43,380
Thank you for bringing
the hawaiian sunshine
to "masterchef."
883
00:39:43,382 --> 00:39:45,048
- Mahalo.
- Aarón: Continue, please.
884
00:39:45,050 --> 00:39:46,758
Expand that range that you have.
885
00:39:46,760 --> 00:39:48,218
Absolutely.
Thank you so much.
886
00:39:48,261 --> 00:39:51,262
Well done.
Md, come and say good-bye.
887
00:39:51,306 --> 00:39:53,890
Ah!
888
00:39:53,934 --> 00:39:56,017
- I'm gonna come hug you all.
- You gotta do them first.
889
00:39:56,061 --> 00:39:57,560
- Thank you so much.
- Take care, love.
890
00:39:57,562 --> 00:39:59,270
- Take care.
- You should feel very proud.
891
00:39:59,314 --> 00:40:01,398
- You did great, young lady.
- Thank you so much.
892
00:40:01,441 --> 00:40:04,359
- Thanks.
I'm coming for donuts.
- You better!
893
00:40:04,361 --> 00:40:06,403
- I love you all.
- We love you, girlfriend.
894
00:40:06,446 --> 00:40:08,279
Md: Of course!
It's always disappointing
895
00:40:08,323 --> 00:40:10,281
To go home earlier
than planned.
896
00:40:10,325 --> 00:40:12,784
But when I came
into this competition,
897
00:40:12,786 --> 00:40:16,246
I wanted to show
that I can cook other things
other than donuts.
898
00:40:16,289 --> 00:40:19,290
It's time for the donut queen
to leave the donuts behind
899
00:40:19,334 --> 00:40:21,000
And move on to restaurant
quality dishes like this.
900
00:40:21,002 --> 00:40:22,544
- It's a yes. Four yeses.
- Yeah. Yes.
901
00:40:22,546 --> 00:40:24,587
- Congratulations.
- Thank you so much.
Oh, my god.
902
00:40:24,673 --> 00:40:27,715
Congratulations goes to
md and sav.
903
00:40:27,717 --> 00:40:29,300
- Ah!
- What?
904
00:40:31,263 --> 00:40:33,430
It's beautiful.
It's eye-catching.
It's captivating.
905
00:40:33,432 --> 00:40:36,057
They should be tears of joy,
I'm hoping.
906
00:40:36,101 --> 00:40:38,476
I think I was doubting myself.
907
00:40:38,520 --> 00:40:40,395
Tonight you're in
the top three, young lady.
908
00:40:40,439 --> 00:40:42,772
Md: I'm so glad that
I was able to represent maui
909
00:40:42,816 --> 00:40:46,317
And bring color to this
competition the way I have.
910
00:40:46,361 --> 00:40:49,237
I never lost who I am
this whole time.
911
00:40:49,281 --> 00:40:50,697
- All: Bye!
- I think in that way,
912
00:40:50,699 --> 00:40:54,817
- I've won.
- Love you, md!
913
00:40:54,828 --> 00:40:58,705
Gordon: Next time,
the top eight face their
biggest challenge yet.
914
00:40:58,707 --> 00:41:00,206
- The wall.
- Not fun.
915
00:41:00,250 --> 00:41:03,084
You will cook on
opposite sides of this wall.
916
00:41:03,128 --> 00:41:07,755
But you must create dishes
that taste and look identical.
917
00:41:07,757 --> 00:41:10,258
Tonight is
a double elimination.
918
00:41:10,302 --> 00:41:12,719
Wayne, you get
to pick the teams.
919
00:41:12,762 --> 00:41:14,596
- Oh, hell.
- Can you hear me?
920
00:41:14,598 --> 00:41:15,972
- Yeah!
- Say that again?
921
00:41:16,016 --> 00:41:17,682
- Jennifer!
- You think she understood?
922
00:41:17,726 --> 00:41:19,559
- Oh, my god.
- I don't know if
I like this sauce.
923
00:41:19,561 --> 00:41:21,478
- What?
- Did you put it in already?
924
00:41:21,521 --> 00:41:22,645
- No!
- What?
925
00:41:22,689 --> 00:41:24,189
Everything that could
have gone wrong...
926
00:41:24,232 --> 00:41:25,523
- Jennifer!
- ...Did.
927
00:41:25,525 --> 00:41:27,525
- We're in big trouble.
- It's gonna be okay.
928
00:41:27,527 --> 00:41:29,277
That tells the whole story
right there.
929
00:41:29,321 --> 00:41:32,614
The team leaving
the competition is...