There's a special breed of tireless heroes found
in every town and city in America.
You know who I'm talking about, right?
Firefighters.
And tonight's competition,
well, it's extra special because it unites three
dedicated firefighters with three all-star chefs.
And we love having firehouse cooks compete on Triple G.
-Yes, we do. -[sirens wail]
-We're going all the way. -[cackles]
[Dushone] Here, hit me.
Work 'em just a little bit more
to get the starch to come. -OK.
[Tiffani] It's kinda, like, going into a fire.
Oh, this is getting gnarly.
[Julie] The only thing about going into a fire is,
I know exactly what I'm supposed to do.
The bonus thing about going into a cook is I know exactly
what I'm supposed to do.
[Jet] My singular focus today is to make sure
we take it home for LA County.
[Tyler] And hopefully take this win home
for my department, my city. -Let's get this done.
This dish is on fire.
It is my honor to eat your food today.
It's Firefighters and All-Star Friends,
right now on "Guy's Grocery Games."
Boom, let's go.
[sirens wail]
So let's meet our firefighting heroes and their chef friends.
Now, first, we have Dushone Roman, firefighter,
paramedic, and engineer at LA County Fire Station 68.
He's joined by a sous chef, the culinary legend,
the one and only Jet Tila, who first met Dushone
at a coffee shop when the firefighter
recognized him from Triple G.
[Dushone] Usually, people come up to me -- it was like,
"Hi, fireman, hi, fireman." I was like, "Hi, Jet."
Like, "I know you, buddy."
And we were just buddies ever since.
I was actually fanboying.
-I was like, "Hey, can I get a ride on fire engine, bro?" -Right.
[Dushone] So at Fire Station 68 in Calabasas,
the food can be some bland, mediocre -- mediocre food.
But so, when I need to, I'll call this guy.
"Hey, how do I do this? I've burnt this,"
you know, and he'll help me out.
I was supposed to go, woo, woo, woo, woo, woo.
Don't, Dushone, don't let him,
he will -- he will drag you down a hole. -[Dushone] He will, yeah, yeah.
Next, we have Tyler Powell,
Fire Captain of South Dakota's Rapid City Fire Department,
and a second-generation firefighter.
And his sous chef, the one and only Food Network Star
Chef Justin Warner, who just happens to be married
to Tyler's cousin.
[Justin] Does that make second cousin?
When do things start getting removed?
That's what I don't understand.
I don't think anyone understands that.
[Justin] In South Dakota, we're surrounded by timber,
and he's like, "I wanna be a firefighter."
-Dawg. -It's fun.
My dad was a firefighter, and there was
actually, a fire that happened behind my parents' house
when I was younger. The fire department showed up,
and they were so calm, cool, collected.
I went, "Man, I don't wanna be the guy
"that's freaking out over something.
I wanna be the guy that shows up and handles that problem."
You're gonna do great in Flavortown.
Tyler, I've never seen him dress normal.
This is the most subdued his outfit's ever been.
And finally, there's Julie Dejarlais,
Lieutenant Captain in Training
at San Francisco Fire Department.
And her sous chef?
only the "Tournament of Champions III" winner,
the one and only Chef Tiffani Faison,
who knows Julie from their college days.
I've been a firefighter for 23 years.
I'm at Station 13, and I'm currently
at the Division of Training, teaching probies.
Translation, she's a total baddie and a boss,
and now she teaches the children how to be
bosses and baddies.
[Julie] I know in San Francisco, it's tradition.
We cook every meal.
And we select some of the best food because,
in the fire service, you don't know.
Each meal, it sadly could be your last.
Oh, man, I hadn't really thought about that.
So we take the tradition as serious.
Hell, yeah, let's go.
Tiffani and I go back to Berkeley early days.
Low-key, we've been watching each other's careers,
like, across the miles.
And it's just I've watched her, like, just continue to,
like, crush and succeed and rise.
-'Sup, boss? -[Julie] Game time.
[Guy] Wait a second -- I think everybody at the firehouse right
now is saying -- [whistles] -- "Who's covering your shift right
now when you're off playing chef?"
Welcome, teams. I am thrilled, honored.
Firefighters, gotta hand it to ya.
You're unsung heroes. You're amazing.
You put it all on the line.
What you do for our communities,
you really are some of our favorite Triple G chefs.
So thank you for being here.
Did you always wanna be a firefighter?
When I was a kid, I lived down the street from a firehouse,
saw their engines, saw everyone and what they did,
and I thought -- -[Guy] That's for me.
-[Julie] Yeah. -Ty, how about yourself?
-So my dad was a firefighter. -Right.
And went to Casper college
and got my degree in fire science.
So you not only do it, but you have an education
behind it. -I'm a scientist.
[all laugh]
Dushone, how about yourself, man?
Always wanted to be a firefighter?
Oh, yeah, since the age of 15, I wanted to be a firefighter.
They had a junior program called Explorers Program,
and they came to my high school.
They said, "One day you can get paid for this."
So I was hooked ever since.
All right, since you're used to working nonstop
as firefighters and as chefs, we're gonna make this
a one hour non-stop showdown.
-Ooh. -Oh.
You have 60 minutes to make the judges not one,
but two meals.
First meal we're gonna start off with,
I want you to make a firehouse breakfast, you know?
-[both] OK. -[Dushone] We can do that.
When you get a chance to eat, you eat and fill up because
you don't know at what moment you're gonna be off and running
and gunning for 20 hours, and, you know, just to explain
this to you, that will be due at the 20-minute mark.
Firehouse breakfast, 20-minute mark.
Now, due at the 60-minute mark is going to be?
[all] Firehouse dinner.
It's gonna be a firehouse dinner.
That hearty, high-protein food.
The one that everybody in your firehouse craves.
That's what we're looking for.
Best part, winning team is gonna shop Flavortown Market
for up to 20,000 bucks. -[Jet] Word, yeah.
-[Tiffani] Whoo. -[Guy] That's a lot of money.
[Tyler] Yeah.
Since this is "Guy's Grocery Games,"
we also need...a game.
-[all] No. -No, then we got one, it's --
Hunter, come on, buddy.
-[Jet] No. -[Dushone] Plot twist.
-[Tiffani] Here we go. -We have a game.
-Oh, no, no, no, no, no, no. -Oh, no.
[Guy] Hang on.
-Hey, excuse me a sec. -What's up?
They have carts. We don't need baskets.
[Hunter] You specifically said, "Get the baskets, bring it out
here, help them divide and conquer."
-That's right, I did say it. -Right?
Chefs, do me a favor, go ahead and stand in front of your carts.
I forgot. Hunter, do me a favor.
Give a red basket and a blue basket to each team.
-You're gonna love this. -[Tiffani] Thank you.
First time ever. Red basket?
All right, as you can see, or maybe you can't,
down aisle five, it's divided by a big yellow line.
So it's divide and conquer.
So, if you have a blue basket, you can only shop on the frozen
side all the way to A of aisle five.
If you have a red basket, you get to shop from B
of aisle five all the way to aisle one.
When I say go, you're gonna meet at the back of the store,
cross the line, have that communication with each
other of what the menu for the breakfast
and what the menu for the dinner for the firehouse is gonna be.
Then one will shop on five through one,
one will shop five through nine.
When you are complete, then you will head
to your station and start cooking.
But once you go to your station,
you know you can't go back.
-Let's just do this, three, two, one, go. -The tones --
the tones go off, and then we go. -[bell dings]
-[siren wails] -[Dushone] Here we go, here we go.
-[Tiffani] Come on! -[Jet] Shone, this way.
-Shone, come on. -[cackles]
[Tiffani] We're going all the way.
It is your first doing this.
This your first time in Flavortown.
We have one of the harder challenges, which is,
like, cook multiple things, like cook breakfast and cook
dinner, and have something in front of the judges
in 20 minutes -- it's a lot.
It -- it should be interesting. [laughing]
[Tiffani] Let's talk.
-OK. -OK, for breakfast.
You want a firehouse breakfast?
It's gonna be hearty, keep you going all day.
Joe's Special, it's ground beef,
onion, shallots.
Joe's Special, it's mushrooms, spinach,
then you mix it with the ground beef, and you finish it off
by folding some eggs into the top and toast, boom!
-Spinach, white wine. -It's breakfast?
-It's breakfast. -OK, and next, what's dinner?
-Ribeye steaks, Caesar salad. -Yep, OK.
Caesar salad is a San Francisco firehouse tradition.
I kind of like this Mexican Caesar.
So to make a Mexican Caesar, we put cumin and avocado
in the Caesar dressing.
OK, I'll get all the Caesar stuff, yep.
So, for you, I'm cool about my shop.
-You wanna get ribeye, you wanna get ground beef. -Yep.
-All right, get it. Yell at me if you need me. -Go, all right.
They're off to the races.
[Julie] For my shop, I've got, like,
the freezer section and protein.
It's gonna be eggs, it's gonna be beef.
[softly] Beef.
-Oh, and bread, and bread. -[Tiffani] And bread.
For our firehouse dinner, you know, ribeye.
-Ribeye, bone in. -Julie, how you doing?
[Julie] Yeah, I'm good.
I got all the meat, and I got the bread.
Yelling, I mean, I'm not timid.
-I mean, my nickname is Surround Sound. -[laughing]
True story.
[Tiffani] Grabbing mushrooms for the breakfast
and then for dinner, romaine for Caesar.
-We need to grab anchovies. -It's on your side of the aisle.
-It's right here. -OK.
And then I wanna just give options for us.
It's a lot of, like, playing memory and trusting
someone that you've never cooked with before.
Oh, this is getting gnarly.
I'm feeling -- I don't know how you deal with the hose.
-Julie! -Yes!
[Tiffani] Let's go!
-We gotta cook, bro! -OK.
[Tiffani] All right. Here we go.
-Unload. -[Jet] All right.
-Hey. -Yeah, right here.
What do we need?
So when I think of a firehouse breakfast,
we like it hot and a lot.
So let's go French toast, let's do bacon and eggs.
-Bacon and eggs. -Bacon and eggs.
-We can do like a potato hash as well. -OK.
What's your dinner in one hour?
-Like a surf and turf. -OK, surf and turf.
[Dushone] Yeah, let's do like a surf and turf.
-OK, we gotta roll. -OK.
All right, go.
Shone's gonna have to get half of the ingredients.
I'm gonna have to get the other half.
If we don't sync up, we're in big trouble.
[Dushone] For the breakfast, I gotta grab bacon, eggs,
frozen potatoes, and we'll do like the chorizo in it.
We also have the bread aisle on my side.
-Yeah. -So I have to get a nice, like,
brioche or something like that.
I just do a nice, nice French toast.
All right, I gotta play Jenga a little bit.
So, for this meal, we're going surf and turf, right?
I gotta grab steaks.
I gotta grab lobster, shrimp.
Exactly what I need.
[Jet] This is so hard.
Oh, my God, my brain's all jacked up.
Meyer lemons.
I wanna do something very cheffy
for this French toast sauce.
So, I think, persimmons and mandarinquats.
That's gotta be delicious.
This is my toughest shop ever because
I'm cooking for our station.
I'm cooking for our county department.
This is the most pressure I've felt, and I wanted to make sure
I don't miss anything for Shone and the department.
You want anything else fancy to add on?
You wanna do, like, get bananas and something
so we can do, like, a Fosters or, like... -A fruit thing?
-...a banana flambé? -Oh, for dessert.
I don't think anyone else is making dessert.
-I think it would put it over the top... -I agree.
...and really leave a memory for the judges.
-Get ice cream. I'll get bananas. -OK.
-How's that? -Yeah.
[Jet] So I have to get some bananas. I need to get some bourbon.
-Shone, let's go. -Let's go.
Coming, we're done.
-[Tyler] All right. -[Justin] Let's get some space
so we're not in our heads.
Tyler, just like you're a veteran in the service
to humanity, I'm a veteran here in Flavortown
in the entertainment of you all.
[Tyler] I totally trust this guy.
This guy's like the mad scientist
when it comes to cooking.
I was thinking, like, breakfast, we could do,
like, an omelet.
-[Justin] OK. -Nice omelet.
Since we only got 20 minutes, I saw there's frozen
potatoes over there.
Where are you going for dinner?
I was thinking chicken-fried steak.
-Chicken-fried steak? Excellent. -Yeah, uh, steak,
homemade mashed potatoes.
[Justin] Yeah, so make sure that I get cream and milk
and eggs -- yeah, it's just like going
shopping for your family, you know?
Just get the staples, and we'll make something.
-We're good, man. -All right, go get 'em, trouper.
[Tyler] All right.
So I'm grabbing two dozen eggs
because I need the eggs,
one, for breakfast, and then two, I need the eggs
for supper as well for the dredge
for the chicken-fried steak.
I am nervous going off on my own.
I've never been in this grocery store before.
Uh...
[Justin] The left half has things like most of the produce,
all of the things that are gonna go in the omelet.
I grabbed a couple of potatoes because Tyler says,
brilliantly, "Let's make mashed potatoes, and it's gonna
accompany our chicken-fried steak."
-[Tyler] Justin. -Yeah, meet me at five.
-Do you feel good? -I think I feel pretty good.
Do I feel good? Do I feel good?
Listen, Tyler deals with things that are far more serious than
the ingredients in Flavortown.
I think he can manage a grocery list.
-[Tyler] There we go. -[Justin] All right, we're gonna
unpack right here.
Oh, we didn't get hash browns, so, uh...
Crap.
I forgot the frozen potatoes for the hash browns.
[Justin] It's OK.
All right, don't worry about it.
Luckily, I grabbed a couple extra potatoes for the dinner.
The fix for forgetting hash browns is to make hash browns.
All right, we really have to cook.
Somehow, we need to turn one potato
into hash browns for four.
The time is ticking.
And they gotta have breakfast ready in less than 20 minutes.
[upbeat music playing]
Here to taste our firefighter and friends' food,
say that five times fast, our three fired-up judges.
We have James Beard Award winning chef,
the one and only Jonathon Sawyer.
Food Network Star and celebrated Southern chef,
the one and only Damaris Phillips.
And acclaimed restaurateur and two-time
"Tournament of Champions" winner,
the one and only champ herself, Maneet Chauhan.
All right, firefighters know how to eat good.
I don't know how they do it, though.
You eat that big meal, and all of a sudden
the alarm goes off.
And that's why you need the nourishment.
I'll tell you something, they're just unsung heroes.
They deserve to be cooked for every day in my opinion.
Twelve minutes, twelve minutes to go.
Chef Jet, what's on the menu?
So breakfast is going to be French toast,
bacon, eggs, a little potatoes,
and if I can get to it, a fruit compote. -OK.
The hardest thing about this specific challenge is time.
I think it's gonna be tough, but I think
you and I can pull it off.
I'll make the custard and the sauce for French toast.
[Dushone] You know what? And I'll actually do
the soft scrambled eggs. -[Jet] OK.
Hey, firehouse, you know, we take our time.
-We got a nice plan. -[Jet] Did you say we have time?
[Dushone] Yeah, we got a plan.
[Guy] Man, you're more calm than I am, dawg.
[Dushone] Why not? Why not?
[Jet] I'm freaking out here.
I'm gonna make a custard for French toast.
The key for French toast is really thick slices so
the bread could absorb the custard, cook it through,
but not collapse from the custard.
Here, here, watch.
Let's get our butter going and just
have it come up in there, OK? -Yeah.
[Jet] Throw those things in right now and scramble them
as they're cooking. -Right, and we'll --
And make sure you got salt.
-Oh, yeah, we salted it. -[Jet] Make sure you got salt.
And just keep moving. Where's your potato, bro?
[Dushone] It's in the bag.
While Shone has the chorizo rendering,
I take the frozen potatoes and I start frying 'em.
As firefighters, we can go on the worst calls ever
and then come back to the firehouse.
And we sit across the kitchen table, and we get a good meal,
kinda calms them down, and kinda brings everything
back in for us. -Are you the station cook?
-I am. -How many people cook in your station?
So we do take turns.
For some reason, I tend to cook a lot.
So I don't know what that says about me.
I'm just crazy, or I can cook well.
-It's both. -All right.
-Chef, Tiff. -Oui, Chef.
What's the menu?
-Julie, Joe's Special. -Joe's Special.
It's a San Francisco classic.
Ground beef, sauteed mushrooms, scallions,
a little white wine.
Definitely not spinach or white wine.
[Tiffani] Not those. Definitely not those things.
So the spinach and the white wine is where?
[Tiffani] It's a no on the white wine, my friend.
-[Julie] No on the white wine? -[Tiffani] Yeah, and the spinach.
And Julie's like, "Joe's Special,
it's ground beef, white wine, spinach."
I did not grab the white wine or the spinach.
-We have no spinach? -It's gonna be fine, Julie.
-All right. -[Tiffani] It's Julie's Special.
I do, however, have micro pea greens, which are,
you know, pound for pound.
I'll choose those over spinach any day.
-It's gonna be a little fancier. -[Julie] OK.
[Tiffani] It's gonna be great. Don't worry about that.
White wine, who needs it? Come on.
In a breakfast, Julie? Are you crazy?
OK, we have ten minutes to have breakfast done.
-[Julie] Holy smokes! -Don't worry about it. We got it.
But I think it's gonna be dry
if we don't have, like, a runny egg over this.
I want a beautiful, like, crispy bottom
to this egg, give some texture to the ground beef,
and then I need a runny, gooey, ooey...
um, yolk.
The game plan is, we get breakfast out.
Kinda like going into a fire.
You gotta take a second to understand your surroundings.
[Julie] The bonus thing about going into a fire is,
I know exactly what I'm supposed to do.
The bonus thing about going into a cook is, I know exactly
what I'm supposed to do. -We are a --
-[crushing noise] -There it is.
All right.
We're getting close to finished, yeah?
-Yeah. -And then we can just go
right into dinner.
[Tyler] This all whisked up.
The interesting part over here, Justin and Tyler are...cousins.
If one of them makes a mistake, I think family gatherings would
be very awkward from now on. -Yeah.
[Justin] While Tyler's working on the omelet,
it's time for me to solve this hash brown problem.
Once those are grated, the rest of them,
we're gonna save for our dinner.
I take 'em over to the sink, run water over 'em,
getting rid of the starch. No one likes gummy hash browns.
♪♪
[Tyler] Along with being a firefighter and EMT,
also I do a lot with wildland fires.
I really like to go out of state and go to wildland fires
in different parts of the country,
help other communities -- it's great.
-This guy could save you. -Never know.
-Are we gonna fill 'em? -Yep, let's fill 'em now.
[Justin] You make a lot of omelets, Chef?
[Tyler] Yeah, I do. I like making omelets.
As I'm making these omelets, I'm getting stressed out.
I'm looking at the clock.
I still have to make three more.
Winning the money today, I would get my wife
and kids something nice.
I met my wife, and she knew I was a firefighter.
Awesome, fantastic, great support system at home.
My kids, ornery.
Ornery little kids, two little girls.
So, South Dakota, my wife calls my kid ornery, and I'm like...
Orn -- that's the word we've chosen?
Is ornery just a South Dakota thing?
[Justin] Well, you meet a South Dakota man, and they're like...
Yeah, they're ornery. They're ornery.
Just love 'em to death.
Damn, all right.
-Is that one omelet? -That's one.
It's a fireman's omelet. We'll get her.
We'll get her, man.
Three minutes.
[Jet] Hash brown potatoes, they come out of the fryer.
So Shone marries them with that chorizo.
This is my good side. They're looking amazing.
Amazing.
-[Jet] Shone, we gotta go plate. -[Dushone] All right, let's go.
[Jet] I'm gonna do eggs, soft-scrambled egg.
[Dushone] You wanna go eggs down?
[Jet] I got that, so you just keep going.
We gotta get plated.
[Dushone] We'll go potatoes with pork chorizo.
-OK, French toast, good. -All right, here you go, Chef.
And then the French toast, we got a nice color on them,
you know, just nice golden brown.
I'm happy with it.
[Jet] And then put the sauce with persimmons
and mandarinquats over the French toast.
We'll go bacon.
-That's down. -[Jet] I love this dish.
-Yeah, it looks amazing. -[Jet] I wanna eat this dish.
-Yes, this is what we eat. This is what we eat. -Exactly.
[Guy] Two minutes, two minutes flat.
-That went quick. -This is very fast.
This is maybe the fastest I've ever --
-This is chaos right now. -[Damaris] It is.
[Tiffani] The beef mixed with the mushrooms,
that goes on top of the toast. -[Julie] Yeah.
[Tiffani] Then I put the egg on top.
So you have beautiful crispy bottom to this egg,
and also gooey, ooey yolk.
-And then put -- -[Julie] Micro greens.
[Tiffani] Micro pea shoots, micro pea greens on it,
which is delicious, they're sweet.
I've never microplaned Parmesan.
She's whispering, she's like, [whispering] "Parmesan."
I'm like, Julie -- [yelling] -- "Parmesan!"
Hard, hard.
Use those muscles. There you go.
-Come on, girls. -Come on.
-Don't be delicate, sister. I need you here. -Muscles!
-You've never been delicate before. -No, never.
-[Tiffani] Don't start now. -[Julie] Never a delicate flower.
[Julie laughs]
-We're done. -Breakfast is served.
All right, dinner.
One minute.
Game time.
Hey, man.
I don't really have a ton of hash browns to spare,
to taste, to feed Tyler.
But aesthetically, we have accomplished hash browns.
-[bell dings] -That's a win.
[Tyler] I got a disaster going over here.
[Justin] OK.
Pan's getting away from you, huh?
-Yeah. -[pan sizzling]
-[Justin] Let me take this. -[Tyler] Yeah.
It's not weird to call an audible, especially in,
well, I guess both of our lines of work.
You just gotta make something happen.
And you make that decision, you go with it,
and you stick with it. -It's breakfast.
[Guy] Three, two, one, stop working.
-Chef, we're -- we're good. -OK, good.
[Tiffani] All right, let's take a second.
-[Julie] Yeah. -Not too long.
-Yeah, we're done. -[Jet] We're done.
OK, start working on your dinner.
-OK. -All right.
-[Jonathon] Thank you. -[Maneet] Lovely, thank you.
So typically, whoever wins this first meal,
usually wins an advantage.
All these firefighters, they could probably use better
than advantage. How about a little cash?
[Jonathon] Thank you.
It's so hard to be in the middle of cooking and have
to step aside to do this with us.
[Guy] Julie, Tiffani, judges' table.
[Tiffani] We're going, Julie!
-I'm coming, I'm coming. -Hit it, Julie.
[Julie] OK, so this is Joe's Special.
[Tiffani] We got eggs in there, we got ground beef,
lots of mushrooms. -This is a favorite.
-Love it, thank you very much. -Awesome, let's go.
-Get on dinner. -[Tiffani screams]
[Damaris] Yum-oh.
-[Tiffani] OK, so this is nice and mixed. -OK.
I'm feeling great...
-Yeah. -...after we finished.
Now I'm fired up.
I know exactly what we're doing for dinner.
Beautiful ribeye.
We're gonna have the Mexican-inspired Caesar,
and of course, the classic garlic bread.
I love the fact that you get the heartiness not only
from the beef, the meat, but you also get it
from the mushrooms.
I am really looking for some relief, which is not coming
from the microgreens. -My favorite part is this egg.
So it's, like, sunny on the top and then super crispy.
Like, that's how I like a fried egg.
It's delicious.
I want a little more seasoning on my beef, or maybe a little
bit of tomato, can say that really make it not just dry... -Spice.
...crumbly meat, but like something special,
like Joe's Special. -[Julie] Grape seed.
[Justin] Chef, how many steaks are you making, man?
-[Tyler] I gotta ask you. -That's beautiful.
-How many do we want? -We were a little light
on the portioning in the last one. -Yeah.
[Justin] We're probably gonna have to sell that to the judges.
[Guy] Justin, Tyler, you're up.
[Jonathon] Thank you.
[Damaris] I thought they didn't get a hash brown.
No, they made them from scratch.
-From out of the potato? -[Jonathon] Yeah.
[Damaris] Damn.
-Chefs. -We didn't wanna give you just
like the biggest breakfast.
We believe in staying nimble throughout the day.
We like to call this Midwestern omelet with hash browns.
[Tyler] Just made a classic kind of almost Denver omelet.
All right, gentlemen, thank you very much.
-[Justin] Thank you. -[Tyler] Thank you.
♪♪
[Tyler] Chef, we're gonna make a lot of food, OK?
For our firehouse dinner, we are making chicken-fried steak
and mashed potatoes.
Sounds good.
In terms of the best bite I've had so far for breakfast,
it's this hash brown. -[Damaris] Oh, my God.
The hand-grated, buttery, delicious hash brown
is the best bite I've had so far.
When you think about firehouse breakfast,
where this is very successful, it feels a little rushed.
It really feels like they got the call
and they had to finish it.
I think the eggs are overcooked,
and even the vegetables needed to be cut a little bit
more consistently. -I don't mind it.
I really appreciate that Justin stepped out of the way
and let Tyler cook the eggs the way that he cooks eggs.
It's just, it would've been more successful as a scramble.
[Guy] Dushone, Jet, you guys are up. Bring it to the judges.
-Oh my God! -[Jet] We're up.
-Here, Shone, let's go. -All right.
-Hi everybody, this is Dushone. -Hi, how's it going?
-[Maneet] Hi, Dushone. -[Dushone] Hi.
[Dushone] So what we have is French toast, pre-made potatoes,
nice chorizo medley to it, eggs, and then we give you
a side of bacon.
-Thank you, guys. Back to kitchens. -All right.
Now that we got out breakfast
out of the way, we gotta get on dinner. -Yeah.
[Jet] And I think we need to start with the steaks.
These are big steaks,
and they're gonna take a minute to cook.
We're gonna start searing off the steaks.
We're just gonna mark 'em off like restaurant style.
[suspenseful music playing]
They did the most amount of cooking, you guys.
This is, like, a full breakfast.
This feels like Sunday brunch.
If this is how they eat it at firehouse, I'm coming over.
When I'm having breakfast, this is what I like.
I like the sweet, the savory, this hits all of those marks.
Nothing screams firehouse breakfast
quite like this plate.
This French toast could've been the whole dish, though.
I really enjoyed the persimmon mandarinquat syrup
that was over top of the French toast.
Like, right at the end of the day like this,
by itself is a winner.
That's enough work for me.
Really? I would have really --
-What? -I would have really missed
the potato and the chorizo.
To me, it's like, "Oh, I'm loving this combination."
The eggs they could have left. They're not seasoned properly.
They need a lot more seasoning, and I think they need more fat.
Mm-hmm -- I think they're working harder than they
need to, but isn't that what firefighters always do?
So good.
I'll stop eating now, sure.
I'm not even eating.
[whistles loudly]
Attention, teams! Everybody did a nice job.
Great compliments to all, but the winner,
$2,500 to the firefighter, goes to...
Everybody did a nice job, but the winner,
$2,500 to the firefighter, goes to...
[suspenseful music plays]
Dushone and Jet. Congratulations.
-Way to go, guys. -[Justin] We get 'em next time.
-We get 'em next time. -Good job, you guys.
[Guy] Keep working with purpose. 30 minutes.
This is a very, very difficult game.
-Dinner is something that we actually spend time making. -[Jonathon] Yeah.
-They gotta go. -[Dushone] Want this?
Oh, bare-handed, I like it -- nice.
[Jet] Don't do this at home.
Bro, we won the breakfast challenge.
I know, I'm feeling pretty good about it.
2,500 bucks and that "W" under our belt.
For me, that money is gonna go something house-related.
So my house recently flooded.
So, whether it's flooring or, you know, I don't know.
We'll ask the wife.
Jet and Dushone, talk to me, gentlemen.
-What's on the dinner menu? -Uh, surf and turf, Chef.
So, uh, we've got, uh, four New York strips.
We have a crab and shrimp mix on top.
Do you wanna take over on the seafood?
[Dushone] Sure, I'll take the lobster and shrimp.
I've never seen Jet Tila work this hard
before in my whole life.
My singular focus today is to make sure we take it home
for LA County -- you know what?
We just got through the Palisades fires,
and to watch Shone and all the other brothers and sisters
in the department just kinda put themselves at risk,
keeping us all safe.
So, I was in Palisades, total of probably
five days, worst fires that I've ever experienced.
There's no amount of firefighters, or water,
that we could have had to put this out.
And you just can't -- you just can't put words, you know,
to the loss and to the damage.
And so my heart goes out to anyone that has recently
lost their home.
I am really excited to win this prize and take a win home
for La County. -Yeah.
I wear this shirt proud.
[Dushone] Take one home for the county, huh?
[Jet] Hell yeah, brother.
[Guy] 25 minutes.
[Tyler] That's no joke. You gotta be moving.
If you have too much fat in there and you're frying it,
it just gets gristly, and it takes away the flavor
of the meat.
All right, Justin, where are we at?
What do you need me to do here?
[Justin] You wanna get those steaks dredged, so dry, wet, dry?
[Tyler] Yes.
While Tyler's handling the steaks, it's time for me
to manhandle these mashed potatoes.
I hate these things, bro.
Dushone and Jet have secured the victory on breakfast.
But you know, uh...
fire's not out till it's out. -That's right.
What's going in mashed potatoes?
[Justin] The garlic butter that you're making now.
-OK. -We're gonna use a lot of this.
-OK? -A lot of chipotle pepper?
Yeah, and chop 'em up if you want.
That adobo that accompanies the chipotle,
that would add a nice little smoky undertone to our steak.
Coming in.
Seeming a little too wet.
Work 'em just a little bit more to get the starch to come.
-OK? -OK, cool.
Getting a win today would be historic.
A huge win for Rapid City, a huge win
for the fire department. -Let's get this dub.
All right, chefs, what's on the menu?
[Tiffani] Julie, what's on the menu?
We're gonna have some hearty ribeye steaks and classic
with a twist, Mexican Caesar.
Wow, vicious.
I kinda like this Mexican Caesar.
It's like your eggs, your anchovies,
your Worcestershire, an avocado and cumin, boom!
Ooh, OK, we're getting somewhere.
-Get a spoon. -OK.
Good job.
I think we're good, I think we're good.
What do you think? Ne --
Boom, let's go.
We gotta get these steaks going.
We like-a the salt, no?
[Tiffani] We start grilling them on the fire.
Bada-boom, bada-bing.
If I start a fire, you can put it out.
-I'll put it out. -OK, great, great, great, great.
-OK, good talk, good talk. -So steaks are cooking.
Put the fire out, Julie! Just kidding, I'm kidding.
Between the fat and a little bit of the oil that's on there,
like, I start seeing those flames.
You want some char, but what you don't want is
the oil and the flame to meet.
Like, that's how you make gas, is you burn oil, right?
So you have that gas flavor, and you don't want that.
[Julie laughs]
[Julie] Am I afraid of fire? No, I'm afraid of burning food.
That's disrespectful to the meat.
We take the ribeyes off the grill and then finish them
in the oven. -All right.
There we go.
So Julie's working on the Caesar.
I'm finishing the bread, garlic bread at San Francisco.
-Can't not do that. -We can't not do, like, a yummy herb
Parmesan garlic bread.
Station 13, I've been there many, many years.
I see a lot of people come and go through there.
We've lost a few. And it's home.
Inside the firehouse, we have people
that are from Vietnam.
We have people from El Salvador.
We have people from Ireland with a thick Irish brogue.
Even when I retire, that place will be home.
We are a melting pot at Station 13, and I love it.
That's why I've been there for 14 years.
Four and a half minutes. Four and a half.
Let's put this together.
-[Jet] I'll slice up the steaks. -[Dushone] All right, that --
everything -- everything's sitting pretty, Chef. -[Jet] All right.
It is the perfect medium rare.
-Steak to the side. -Next, lobster and shrimp.
We got a nice color on them.
Fireman, you can't have dinner without dessert.
And in a separate pan, Shone starts
the bananas and butter.
I add a little bit of bourbon and orange liqueur to flame
and cook down bananas Foster.
[Guy] Three minutes, chefs, three.
What I'm gonna do is make the fanciest garlic bread
you've ever seen.
We're gonna envelop those morels in this onion cheese,
top it with green chili and fried prosciutto.
That's like the richest garlic bread of all time.
[Tyler] Everybody loves mashed potatoes.
That's it.
[Justin] So we're gonna get those right on the plate.
Yeah.
Tyler's got the chicken-fried steak technique dialed in.
We cut into one, and it is like the perfect, perfect,
slightly ruby pink in the center.
Yeah, boy!
I don't even know what to think right now, like --
nailed it. -Welcome to Flavortown.
Freaking chicken-fried steak, my man.
Awesome. My man, give me some.
-[Justin] You feel good? -[Tyler] Feel good.
[Guy] 90 seconds! 90 seconds!
-[Tiffani] You good? -I'm good.
We're gonna have the Mexican-inspired Caesar
and, of course, a classic garlic bread.
[Tiffani] This is where the rubber meets the road,
'cause if any of those steaks are not cooked properly,
I'm like, it's not good for me. I've let the team down.
This looks killer.
-They're perfect. -There we go, done.
[Guy] 30 seconds.
-[Jet] Shone. -They're giving us dessert.
They're giving us dessert.
I can't get this ice cream thing open.
-[Dushone] What do you need? -I need power.
[Dushone] Hold on. I'm coming.
Here, hit me.
Spin them, open.
Go.
We'll add our amazing ice cream that we found,
add the banana Foster.
Get this down. Get this down.
-Right next to the ice cream. -Five, four, three, two, one.
-Fire bells up! -[Jet] Wow.
-[Guy] Dinner bells on. -[all cheer]
-Let's go. -Dude.
[Guy] This is it, judges, the final meal
of our Firefighters and All-Star Friends competition.
They made you a firehouse dinner.
It was such an honor, such a pleasure.
We salute you.
Whoever's at their fire station definitely should be making
these three cook next time.
And up first will be Chef Tyler, Chef Justin.
Gentlemen, what do you have for us?
Esteemed judges, we humbly present
chicken-fried steak.
You got some chipotle mash there and then a riff
on garlic bread.
[joyful music playing]
First of all, thank you so much for your service.
What you do is absolutely incredible,
and it just gives us faith in humanity that
there are great people like you around.
So thank you so much, from the bottom of my heart.
Now...
this dish...
is on fire.
The flavors over here are incredible.
The chicken-fried steak is most certainly the star
of this. -Medium rare on the inside.
That's what I was impressed with.
[Jonathon] In terms of the morel toast, all the flavors are here.
However, I do want more morels on here.
This feels heavy, it's hearty.
It is definitely what I would need if I had ever thought
of fighting a fire, which I have not.
[all laugh]
The chipotle mashed potatoes are delightful.
They're spicy, they're smoky.
The garlic bread
is just a little too much.
No dings on your work, only dings on my work.
Great, judges, thank you. Nice job, Rapid City team.
[indistinct yelling in distance]
[Justin] So step into my office.
-That's the second hardest part of the day. -[Tyler] Yep.
[Justin] The hardest part is if they say we don't win.
OK, up next, Chef Dushone, Chef Tila,
what do you have for us? -It's an honor to feature one
of my really good friends. -Yeah, buddy.
Chefs, in front of you, you have a nice ribeye steak,
and then you have lobster and shrimp.
And, you know, these guys don't eat dinner without dessert, so.
[Dushone] We did a nice bananas Foster, just to top it off.
Hope you enjoy.
[suspenseful music playing]
Chef Jet and Chef Dushone,
you impressed us with the size of your plates in round one,
and then you didn't disappoint for this firehouse dinner.
A surf and turf is, like, so classic.
The grilled, which is giving you, like,
a little bit of smokiness, is so lovely
with the seafood choices that you made.
I would have liked a little more acid on the plate.
This is delicious.
The seafood component, it gives it that sweetness,
which is absolutely necessary on this dish.
I also I also think that the steak
needed more seasoning, right?
Like, just a heavy hand of seasoning on it
would have been great.
As a man who does love meat and will eat this whole steak
given the right amount of time, I want it to be charred
a little bit more.
I wanna see that caramelization to the max.
And you made a dessert, and no one else did.
I think you used that in terms of gameplay to your advantage.
Love the fact that you gave us ice cream.
That, along with the bananas, great flavor combination.
All right, Chef Julie, Chef Tiffani,
what do you have for the judges?
So I asked Julie what they cook in the firehouse,
and everything was, like, straight out of Julie's menu.
You gotta have your monster steak.
San Francisco fire department prides themselves on making
a ridiculously amazing Caesar salad.
And after a while, you wanna get creative with that.
So hence, the kind of Southwestern-style Caesar.
Then you gotta have a beautiful garlic bread.
That's like [kiss smacks] San Francisco in a nutshell.
[soft suspenseful music playing]
I think that the joy with which you all cooked today
it is a pleasure for us, and you can feel that joy on the plate.
The Caesar's the star.
There's so many creative little elements to it.
The avocado, so that you don't need as much dressing,
so that it is eating fatty.
This is the most beautiful plate that we've seen today.
It feels somewhere perfectly in between firehouse
and restaurant, which I really love.
I do want a little more salt.
I do want a little more seasoning on the steak.
And, in terms of the salad, I love the idea.
I love the combination when you put it together,
but I just need more dressing on mine.
The garlic bread on the side, I think it's a great idea.
I still think that it needed to be toasted a little bit more.
It's, like, completely soggy right now.
OK, oh, oui, Chef.
Teams, gosh, you gotta be proud.
You did a good job working together.
We're gonna ask you to return to your kitchens,
let the judges deliberate. We'll call you in a bit.
Thank you, nice job.
-Well done. -[Justin] This way.
[both] Yeah!
[Guy] Judges, whose firehouse dinner was smoking hot?
All right, judges, let's talk about Julie and Tiffani.
[Damaris] The Caesar, for me, was the star of that show,
not the steak, which isn't a bad thing.
I like salad.
Yeah, I feel like each component, though,
was just a little bit away from being a great component.
All right, and, uh, Dushone and Jet?
[Maneet] I think with Dushone and Jet,
they tried to do too much. -Yeah.
Each and every component needed some more love.
And some of them worked really well.
That dessert was one of the best bites I had all day,
-Justin and Tyler. -Their flavors were incredible.
Yeah, I think that the bread was a little unwieldy.
But the flavors were amazing.
That chicken-fried steak was so solid.
Final answer?
[suspenseful music playing]
Uh, well, that was quite a feeding.
Breakfast and then dinner, all in firefighter style.
Everybody did a great job.
It has to come down to one winning team.
The winner of the Firefighters and All-Star Friends
competition goes to...
Chef Tyler and Chef Justin. Well done.
-What? -[Guy] Well done.
Oh, my God!
Yes!
I was not expecting this. Let's go!
All in all, you should be very proud.
And the fact that the firefighters could cook
and go toe-to-toe with chefs of this level,
you were in the fire and you guys worked as counterparts.
And that's what you should be so proud of.
Can't thank you enough for taking care of our communities
and being the superheroes that you are.
And we will say goodnight. Thank you very much.
Great job, both teams.
[Dushone] I'll just say thank you for this opportunity.
Just being able to cook with a good buddy of mine
was a win for me.
I know we didn't take home the grand prize,
but being able just to make a good meal with you
just definitely elevated my cooking game a lot.
Yeah, it's bittersweet for me to be able to bring Shone
in and represent the LA County Fire Department,
that was a win.
To be able to see you after all these years and hang out
and do this together, I just had the best time cooking
with you today.
-It was an absolute honor and a privilege. -Aw.
[Julie] I would do it again with you any day.
[Julie laughs]
[Guy] Out of Rapid City, South Dakota, Chef Tyler,
Chef Justin. Well done, gentlemen.
[judges cheer]
There was a moment when they said our names,
and I was like, who's Tyler and Chef Justin?
Yeah, it took a second to register.
-It's a good feeling, right? -Yeah.
Oh, unbelievable!
All right, gentlemen, you have a chance to win
up to $20,000.
So we can go on a shopping spree, in which I would give
you two minutes on the clock,
five items on this list of clues.
For every clue you satisfy, find the item,
put it in the basket, I give you $4,000.
You find all five items, you win 20K.
Or we could skip the fire drill,
get straight to the burning building,
bust in the door, which are those two right there,
and that could be anywhere from, let's say, $14,000
to $20,000. -Five items now?
-Five items. -In two minutes?
In two minutes.
You saw how long and how hard it is to shop.
Yeah, yeah, yeah. Let me think about it.
You know, it's tempting, but I gotta go with what's
behind the door.
You wanna go with what's behind the door? OK.
Ladies and gentlemen, he doesn't want to go shopping.
Station One, Rapid City Fire Department,
the Culinary Champs, behind the door is...
let's take a look.
[all] Yes!
[Damaris] Yes!
[Tyler] I've never got a big check before.
-Look at that. -For $20,000.
I definitely made the firehouse proud today.
Definitely made Rapid City proud today.
[Justin] I was along for the ride.
Don't you call that, like, a ride-along?
Yeah, you wanna do one?
Hell yeah I do, after today.
-You rode along with me. I'll ride along with you. -Love it.
We'll see you next time on "Guy's Grocery Games."
-Adios, folks. -[judges cheer]