[Guy] Flavortown Market is ready for summer!
It's great being here, playing all of our favorite summertime games.
But if I'm here, I can't be road trippin'
to see my favorite Triple-D joints.
So I had this great idea.
Let's combine Triple-G Summer Games
with my favorite Triple-D chefs.
So I've invited nine baller Triple-D chefs
to join me here in Flavortown Market for an epic summer tournament.
Oh, yeah!
[Guy] They'll show their killer grillin' skills while playing
twisted versions of our favorite summer activities.
This thing's too fast.
Whoo! Hijole!
Ahhh!
[Guy] Each week's best chef wins 10,000 bucks
and a spot in the off-the-hook finale worth up to 25,000 bucks.
Come on, come on.
[Guy] Tonight, we're doing some extreme tailgating.
[Lou] Summer lovin'.
[Pete] Now we've got some flavor.
[Guy] It's our Triple-D Summer Games right now
on Guy's Grocery Games.
- Ooh, mmm. My bad. My bad. - Hunter!
So let's meet the Triple-D trio
that will be tailgating right from the market.
First up, Trina Gregory-Propst, chef/owner serving up
Southern food with a twist at her Se7en Bites in Orlando, Florida.
[Guy] There she is.
You have a restaurant as well as bakery.
- Yes. - It's all scratch made?
It is.
[Trina] Not only can I bake you a cake, I can grill you a steak.
You know the Triple-D effect? It's real.
Since we've been on Triple-D, we have had to create an area for our guests
who are coming in from the airport to put their luggage.
We get that busy in the summer.
There she is with great-looking hair.
Thank you.
Next, we got Lou Remillard, the Vegas crepe king
who mastered grilling way before he ever picked up a crepe van.
Where's Lou? Hey, Lou.
I know I'm known as the crepe king.
So, dude, what do you do? Well, I got a crepe shop.
Yeah!
[Lou] But don't let that fool you.
I know all about summertime and grillin'.
Even though it's a summer tournament,
it's still a Triple-D tournament.
People expect more from the people
that have been on Triple-D.
- [Guy] How are you? - Good.
And then we got Panini Pete, chef/owner of four Southern restaurants.
Just ask about his grilled panini.
Hey, everyone. I'm Panini Pete.
[Guy] You know, everybody knows you for being the great panini master.
But I think what a lot of people don't know,
you got this great canvass of all this fresh seafood right here.
We're close to the beach, so we get tourists and big crowds
coming every day for all of our fresh Gulf seafood.
We do a ton of summer food.
Everything comes off the grill.
What's up?
I'm good. I'm good.
He's got issues.
[Guy] I've got to be honest with you.
I have been very busy making Flavortown Market
a full-service joint.
So I haven't had a lot of time for road trips.
So instead of hitting the open road,
I invited you all here to play some summer games
in the reopened, revamped Super Flavortown Market.
Our judges will taste your dishes and scores them based on
taste, gameplay, and plating.
The chef with the lowest score at the end of the first round
will be eliminated.
The chef with the highest combined score at the end of two rounds
will automatically win $10,000...
Yes!
...and a chance of winning up to 25,000 bucks.
- Awesome. Awesome. - Fantastic. Fantastic.
Now have the three of you, have any one of you ever done any tailgating?
- Yeah. Yes. - Oh, yeah.
- [Guy] Tailgate. - Oh, yeah.
Absolutely.
So I've come up with perfect games for you three.
And you are gonna...
well, you... you're gonna have to play 'em.
I don't feel all that good right now.
[Guy] I'm not gonna say you're gonna like 'em.
You're just gonna have to play 'em.
So for your first challenge, I want you to start off
by creating a tailgate sampler.
[Pete whistles]
Make the judges a plate featuring two great tailgate bites.
So you know that car races and summer tailgating
kind of go like hand in hand, right?
Yes.
- Where's Hunter? - [Trina] Oh, no.
- [Pete] Oh! - [Lou] Oh.
- [Trina] Oh! - [Pete] Oh!
[Guy] Perfect. So this is what you get.
Trina, what color?
Purple.
Trina, I'm gonna put that right there for you.
Don't touch any buttons.
Oh.
You two can come get yours.
[Pete and Lou chuckle]
Oh.
How did you let him do that to you?
Welcome to our newest Flavortown Market game.
This is called Grocery Game Race Cars.
What you're gonna do is race these cars
around the Flavortown 5000.
You'll follow where the cones are.
There are a few obstacles, I got to let you know.
You'll race it around, you will come back.
And whoever makes the jump and crosses the finish line will be first place.
So you can be the first shopper
to play the butcher counter special.
Hunter has six different types of proteins over there
that you can choose from.
You must select two of those proteins in your tailgate sampler.
Chicken wings, Italian sausage, shrimp, hot dogs,
duck leg confit, and quail.
Whoever gets first place chooses first, second place chooses second.
Third place, well, good luck.
On your mark.
Get set.
Go!
Oh my God. No, no, no, no!
[Guy] Panini Pete's going the wrong way.
This thing's too fast.
[Trina] Oh, no, no, no. Why is it going that way?
No.
Okay, so I've raced an RC car or two once or twice maybe.
This is gonna be a long round.
[Trina] It's stuck.
Ahhh!
[Lou] Hijole!
[Guy] Lou, you won.
All right, no.
Whoo!
If you ask my wife, she'll tell you that I am a horrible driver.
All right, Trina, get over here. You're third.
Oh!
Yeah, not my thing.
Ah! Good old-fashioned fun.
So, Trina, you're third. Panini, you're second.
And, Lou, you get to go first.
You will go to the butcher counter.
Hunter will be back there in his butcher apron,
30 minutes to pick your protein,
shop, and create your tailgate sampler.
So we're going in three, two, one.
Wait. Wait, wait.
Go get your car.
Oh!
You son of a bitch.
Oh! What?
Man, I missed that one.
Oh, yeah!
I won the... I won the race.
So I get to step up to Hunter in the meat counter first.
- What do you want? - Chicken wings and--
- Dirty rat. - Uh.
Okay, Italian sausage.
Oh, man.
- There you go. - My man.
Good luck.
Yeah!
[Lou] I love chicken wings.
And as far as the Italian sausage, if you're at a tailgate,
that's a one-hand grab and go kind of dish.
Sriracha.
For my tailgate sampler, I'm thinking the honey sriracha wings
over a blue cheese spread,
along with a grilled Italian sausage sandwich.
Nice sausage roll right here.
With sauteed cabbage and fennel.
Oh, I want some fennel.
This is what I eat during the summer.
I damn sure call this summer.
Okay.
Look at this mess.
All for the fun and jocularity for everybody at home.
I'm sorry. And for me.
Attention.
Hunter Fieri, please proceed to clean up Flavortown Market.
Do you have any link sausage?
- Give me shrimp. - No, I have...
I got hot dogs. I got shrimp.
- Give me shrimp. - Okay, shrimp.
What else you got?
I don't know what more I was jealous with Lou is that he got the wings,
he got the sausage.
Not only that, he like whipped my [bleep] with that car.
I got duck leg and I got quail and I got hot dogs.
Ah!
Time is ticking.
- What do you want? - Duck leg.
There you go.
- Merci beaucoup! - Enjoy.
Yes, sir!
[Pete] So for my meat counter special,
I got shrimp and duck leg confit.
All right. All right.
[Pete] For my tailgating sampler,
I'm thinking I'm gonna do a spicy grilled shrimp
with a little bit of a tomato dipping sauce
and a barbecue duck confit.
The duck, I need some 'cue sauces.
Root beer sounds good. All right.
Let's try to get something going here.
[Pete] Tailgating is religion in the South, man.
And I can't... I can't mess up my religion.
Quail and a hot dog for me, I guess.
Oh. What a good combo right there.
The old hot dog and quail combo.
I love that.
Excellent.
All right. All right.
Oh, what am I gonna do? What am I gonna do?
[Trina] What am I gonna make with hot dogs and quail?
Ah!
Quail, it's just a little tiny baby chicken.
And if there's one thing that I know how to do,
it's fry some chicken.
So for my tailgating sampler,
I'm making buttermilk fried chicken quail.
Beans, beans.
Canned beans.
[Trina] There's a million things I could do with hot dogs.
Let's go something super Southern, beanie weenies.
Who doesn't love beanie weenies?
This girl does.
Hot dogs, baked beans, and of course, brown sugar.
However, the most important thing about tailgating
is making the food easy to pick up and put in your mouth.
And then it hits me, egg roll wrappers.
That'll work.
So I'm making a beanie weenie egg roll.
I'm also grabbing sourdough, mascarpone,
and that peach jam as a crostini for underneath this quail.
It's gonna have to do.
I not only have never cooked quail,
I've never made an egg roll.
So why not throw them into both competitions at once?
[Guy over PA] Attention, Hunter Fieri, pick up your final paycheck
if you don't clean up the store.
What's he doing?
He's supposed to be cleaning up the cones.
Out.
And here to talk about the Triple-Fs of tailgating food,
friends, and fans are the Triple-G judges,
executive chef, cookbook author, and Triple-G OG,
the one and only...
Gosh, that's a good-lookin' beard.
Chef G. Garvin.
She's an award winning restauranteur and Tournament of Champions winner...
[mimics punches]
[bell rings]
...the champ herself, give it up for Chef Maneet Chauhan.
An acclaimed executive chef and Food Network star,
the Great Hambino, Chef Christian Petroni.
Well done, folks.
All right. What are you looking for?
[Maneet] Think about it.
You get on Triple-D because your food is decadent.
There is an approachability about the food.
- There is an accessibility to the food. - Yes.
Those are all the criterias that you need for something
to be craveable for tailgating.
Mind if I ask you something?
Can I just touch that beard?
- Ay! - Just get a little bit...
Just get a little bit of that.
I'm telling you, that is impressive.
Twenty-four minutes!
Sweet Lou, you know what you're gonna make?
Yes, sir.
I'm gonna make honey sriracha chicken wings,
some grilled Italian sausage with the fennel, and sauteed cabbage.
It's tailgate food. It sounds a little fancy, Lou.
Oh, no. Not fancy at all.
Redneck Riviera, baby.
Okay, okay. I'm just checking.
[Lou] Let's make this happen here.
First, I season my chicken wings,
a little bit of smoky paprika.
That'll give it a little bit of that smoky flavor we're looking.
[Lou] Get them mixed up and get them in the fryer as fast as I can.
Get them rock 'n' rollin'.
Double fryin'.
Lou did go for the two obvious tailgating choices,
chicken wings and Italian sausage.
[Lou] Now that the chicken is deep frying,
time to get started on that blue cheese spread.
Mayonnaise, smoky paprika, the sour cream, crumbled blue cheese.
Summertime.
You got to get your sweat in so you can get cooled off.
Okay. So now let's get this sauce made for the chicken.
[Lou] It's not just the sriracha.
It's not just the honey. It's the spicy.
It's the sweet, the big, bold flavors, the perfect chicken wing.
Right across the grill, baby.
These chicken wings are all Triple-D.
Summer lovin'. All right.
[Pete] I want to go to Lou's tailgate.
He got chicken wings, man.
Pete, you're always welcome, buddy.
All right, Panini, what's on the menu, buddy?
Making a little crostini for the duck.
I'm gonna do a little bit of a slaw with some duck meat on it.
And I'm also working on some grilled shrimp.
Probably just one.
First thing I want to do is focus on that duck.
You know, finger food is always good for tailgating.
They got to get hot fast.
So I drop it in the fryer first.
I figure I got to get it right up to heat.
And then I can pull the stuff off the bone, it's succulent,
it melts in your mouth.
We're gonna doctor this up with some sauce.
I grabbed the root beer flavor barbecue.
So it really gives it another twist to make it summery,
to make a tailgate-y.
It's like a pulled pork sandwich, only elevated.
All right, let's go here. Let's go here.
So next, I need to work on the slaw.
Just want to get some char on there.
The thing about coleslaw is it's a perfect summer dish
when you think about tailgates, coleslaw,
it's your star quarterback, man.
It's always right there in the game.
Now we got some flavor. Now we got some flavor.
[Trina] I don't know.
They may have picked the wrong thing to give to me.
Quail is just a tiny little baby chicken, right?
And if there's one thing I know how to do,
this Southern girl knows how to fry chicken.
[Trina] I'm making buttermilk fried quail and a beanie weenie egg roll.
I need to get started on that quail.
So first things first, always season your flour.
I need granulated garlic, need to give it flavor.
And boom, I drop them right in the fryer.
We're gonna have a sauce on this or what's...
[Trina] I do.
I have a peach mascarpone sauce.
The judges love sauces.
I'm hungry.
[Trina] Mmm.
Seeing Maneet makes me so nervous
'cause she is so badass.
Like, is there anything that she can't do?
Mmm.
I am fangirling like nobody's business.
Like, does my neck look super red right now?
'Cause that's exactly how I feel.
[Guy] Sixteen minutes, Chefs. Sixteen to go.
[Lou] Now that the chicken is grilling,
I'm starting on the sauteed cabbage and fennel.
Let's get some of this cabbage sauteing.
For me, Italian sausage and sauerkraut
go hand in hand.
We got to get these cut thin.
And that way, they caramelize and reduce down.
Get this wilted down.
Crushed red pepper, cumin, little bit of heat.
Gotta bring the heat out. It's the summertime.
It's definitely spicy.
Let's get these sausages on this grill, get that char going.
Dripping juices, fatty meat, that's over-the-top Triple-D.
Ah-ha! Oh, the time is going.
Now that I've got the duck coming together,
I have to start working on the shrimp.
Get some shrimp cleaned up.
I want some heat. I want some spice.
And I want that citrus in there
'cause this is summery and tailgate-y.
Oh, yeah!
Need a killer funky dunky dipping sauce.
That's what's gonna help make this Triple-D worthy.
Roasted tomatoes on the grill take it to a whole new level.
Whoo!
All right, the shrimp are starting to come off.
I've got these roasted tomatoes.
I've got some mayo, some cilantro,
some fresh lemon juice, and some seasonings.
That's the chunky dunky. Whoop-whoop!
[Trina] It's looking real good.
I've got my quail in the fryer.
Next, I'm gonna work on my beanie weenies.
I am following my Grammy's recipe.
Green pepper, onion, ketchup, mustard, smoked brown sugar.
It's gonna give it that extra special smoky flavor
that comes from what?
Grilling.
Now that I've got the perfect char on those hot dogs,
I need to cut 'em down to make 'em bite size
and get them into the beans
and just let it simmer and cook to make it nice and creamy.
[Trina] All right, those are looking nice and bubbly.
It's egg roll time.
You make a lot of egg rolls?
Actually I haven't.
But I'm going to.
How hard can it be to roll these bad boys up?
[Christian] Totally smart, right?
That's a blank canvas to put any tasty little bite and pop of flavor,
wrap into a tasty little parcel and fry it.
- Oh, yeah. - Fry it.
- Yeah, yeah. - And we get those two in there.
I got the quail out, and it's time for the egg rolls to go in.
There you go. Good tailgating food.
Three minutes, Trina.
[Guys] Get some plates. Got to get plated!
Heard that.
[Lou] First, I get my toasted buns onto the plate.
On the other side of the plate, my blue cheese spread.
Pretty darn good.
[Lou] I put my grilled Italian sausages right onto the bun.
The sauteed cabbage and fennel goes right on top of that sausage.
Then three grilled chicken wings.
Man, if chicken wings and Italian sausage
don't scream tailgating, what does?
Ninety seconds.
[Pete] So I've got my perfectly charred crostini.
I get those down first, going on top with the slaw.
Now I need to just hit a little bit of that duck confit on there.
I need a little something for the sauce.
I grab a little cup, laid out elegantly.
Got to have those shrimp in there, get it all laid out
where everything looks good.
Alabama game, we would totally eat this.
Roll Tide!
Thirty seconds.
[Trina] It's down to the wire.
So first things first, put a nice schmear of mustard.
And then put a nice spoonful of my mascarpone peach jam.
Add a little salt and pepper.
Top off that with that buttermilk fried chicken quail.
And finally, place my perfectly crispy egg rolls.
I know I'm getting invited to another tailgating party
'cause that looks delicious.
Five, four, three, two, one.
And that's it, folks. Stop working.
Hell yeah.
Good job, guys.
That was an adventure.
I'll tell you what, Chefs, rubbing's racin'.
Let's take those tailgate samples to the judges.
Right this way.
All right, judges.
This is game one of Triple-D Summer Games,
extreme tailgating.
Up first, the one and only Pizza Pete.
I'm sorry. Papaya Pete. Dang!
Pepperon...
Panini Pete's up first.
- So close. So close. - Yeah.
It rolls off the tongue.
He picked duck leg confit and shrimp.
So I've prepared for you guys,
got an Alabama slammin' southern tailgate sampler.
So we're right off the Gulf Coast.
I had to put some shrimp on there.
There's a little dunka-dunk for those with some roasted tomatoes.
And then to really take it funky,
I did some root beer barbecue duck confit crostini with a grilled Southern slaw.
A bowl. I don't see a lot of bowls at tailgates.
Oh, yeah. To catch the beer in it.
Yeah. Oh, the beer. So if beer spills.
Tailgates get sloppy in Alabama.
Chef Pete, the flavors are on point over here.
The shrimp is perfectly cooked.
And the fact that you grilled it
gives it the smokiness which reminds you
that you are at a tailgating party.
I think that is incredible.
The duck legs, really good. I love the sweetness.
There's a little bit of heat in there.
I'm a Southern boy. So I love the slaw.
Really speaks to the fabric of summertime.
The mayo, outstanding.
But I would have chosen a separate vessel for presentation.
Flavor-wise, great.
Tailgating-wise, not very user-friendly.
Understood. Thank you, Maneet.
Thank you, Piccolo Feet.
Up next, Chef Trina.
Quail and hot dogs.
Today, I made for you a crostini with a chicken fried quail breast.
It has a schmear of mascarpone and peach jam.
And then I--
And then, ladies and gentlemen, wait for it please.
I've never seen this in the history of Triple-G.
I have a sincere love of beanie weenies.
So I put it as an egg roll and fried it
because who doesn't like beanie weenie egg roll.
A beanie weenie egg roll.
That's right.
I grew up eating sort of this beans and hot dog thing.
I am in love with what you did.
The flavors were just popping.
This was a risk that you took, and you delivered this.
Hands down outstanding.
I want to buy these at that store
where you buy everything in bulk, right?
And I want to keep these in my freezer by the dozen.
These are absolutely delicious.
This side of the dish, I love.
The quail on the crostini, you could have
just not done the crostini at all.
I taste the peach jam.
It has flavor, but it is just falling flat
because this side is so spectacular and so creative.
- Thank you. - Very nice.
And here he is, ladies and gentlemen,
you've been waiting all night.
Chef Lou.
He got chicken wings and Italian sausage.
Tonight, for my tailgating sampler,
I got a honey sriracha chicken wing,
grilled smoky style over a blue cheese spread,
accompanied with a grilled Italian sausage
with sauteed cabbage and fennel.
These chicken wings, when you think about summer
and you think about grilling, wow.
You hit this on the head with the sweet, the spicy.
It is unbelievably well done.
[Maneet] It's at the edge of a little bit too spicy,
but it's just at that stage where all you want to do
is keep on going back for another bite.
[Christian] This reminds me of tailgating.
I can totally picture a big flat top
that's covered in tin foil with 100 sausages.
Sauteed cabbage with the fennel I think is lovely.
I love a charred sausage. Sandwich engineering.
It's perfect.
I can walk around and hold court at the tailgate.
I love it.
Unfortunately, for me, the dog, man,
it was a little overcooked, so it was a little bit dry.
But I love the idea, man. Good job.
- Thank you, sir. - [Guy] Thank you very much.
Chefs, I'll tell you what. That was not an easy round.
Chefs, we're gonna send you back to the kitchens,
and we'll call you when we have a decision.
Thank you very much.
Judges, whose tailgate sampler was the "wheel" thing.
And who should have maybe pumped the brakes?
Remember, 20 points in taste, 20 points in gameplay,
and 10 points available in plating.
[Guy] All right, Chefs, we get a tailgate sampler.
Everybody did something dynamite!
And everybody did something not-so-dynamite.
But unfortunately, one chef will be checking out
in the first round.
Trina, let's start off with you first, 14 in taste,
gameplay at 15, plating at 8, 37.
Lou.
15, 15, 8 for 38, 1 point over Trina.
So, Panini, you need to have a 37 or better to stay in the game.
Panini Pete, 16, nice...
11, tough...
7, for 34.
Food was dynamite.
You got the best taste scores out of everybody.
But that little martini glass in a bowl
just didn't sell the judges enough.
And I think that that was reflected in your gameplay and in your plating.
That being said, this is not the end of the world
for the great Panini Pete.
We love having you, buddy. Thanks for making it out.
Good to be here. Thank you, guys.
This was a tailgate challenge.
You live in Alabama.
Oh, my God!
This one's gonna sting for a long time.
[Guy] The one and only Panini Pete.
All right, Chefs.
Here we are.
It's Vegas versus Orlando, Hunter.
Oh, boy.
You have a 1-point lead, my friend Lou.
But this is anybody's game.
The Triple-D chef with the highest combined score
after both these rounds will win an automatic $10,000.
Plus--
Well, you're just giving it away right off the bat, huh?
10,000 bucks, whoever wins.
Well, that's just for this.
But it's also gonna secure you a spot
in the final tournament worth...
how much is it, Dad?
- Up to 25,000 bucks. - Ooh.
Kind of a big deal.
That's amazing.
All right, Chefs, your final challenge, make a show-stopping sandwich.
Show-stopping sandwich. Chickety-chow!
Yes.
So to key back in this little tailgate mode that we got going on here,
we're gonna play a classic tailgating game.
- Yes. Which is called... - Grocery Pong.
[Guy] There we go. Grocery Pong it is.
Okay, you're gonna grab your oversized ping pong ball there.
You want to make it into one of these cups.
This game is going to determine
how many ingredients you get to shop for in Flavortown Market
to make this sandwich...
because for every ball you land in the cup,
you'll earn two ingredients for your dish.
Okay? Who wants to go first?
I'll go.
Yeah, show me how it's done.
[Guy] If you run out of balls, you are done.
How many balls you got in there?
Four.
Oh!
Okay.
- [Lou] Oh, nice. - [Guy] There you go.
So far, four ingredients. Okay. Hunter.
Come on, be the ball boy.
Beer pong was one of those first moments that I realized
I was so excited to be here in America.
You know, that's really beautiful.
[Guy chuckling] Chef Trina.
Okay.
Nice backspin on it, though.
There you go.
So Lou's got four items.
You've got two.
- Oh! - Oh, nice.
So you get four items. Lou gets four items.
I can't say that those sandwiches are gonna be that exceptional.
I am gonna let Hunter play in for you.
Go, Hunter!
Here we go. Here we go.
Come on, Hunter.
Shoot.
And I don't know what that was.
Oh, God. No.
Sorry about my kid.
Oh!
Oh, here we go.
Oh!
Good job, Guy!
Hunter made you... [blows raspberry]
...and I made you...
[clicks tongue]
Added to your four, you get ten ingredients
to make your show-stopping sandwich.
I'm gonna give you three more tries.
- Come on. - Two more tries.
Come on. Come on.
Hunter, one more try, you go and do it.
And let's see what happens.
Yeah.
You know, it's just sometimes things, right over the head.
You know, things just go right over the head.
[Trina] So now we have to make a show-stopping sandwich.
Ten ingredients.
Oof!
You know, there's two things I really love.
That's brunch and drinking some cocktails.
For my show-stopping sandwich, I'm gonna make a Bloody Mary French toast
grilled cheese sandwich.
Is there anything more show-stopping than that?
I don't think so.
Ciabatta, no.
When making a sandwich, obviously bread
is the most important ingredient.
Yes.
To make the French toast batter, all I need is eggs,
granulated garlic, and of course that spicy Bloody Mary mix.
I know I want a goat cheese because it's nice and pungent.
I'm gonna go with...
When looking for a meat for the inside of my sandwich,
I grab some soppressata.
It's basically a salami wearing a tuxedo.
Fancy salami.
Is the deli counter considered one thing or two things?
One item is one thing here. Here, what do you need?
Um...
Everybody knows the most important part
of a Bloody Mary is the garnish.
And boom, I see it.
This mixed salad.
- I'll take this. - Okay, okay.
I don't really need the other, like the cheese and that stuff.
Boy, don't you hate these kind of people at the salad bar
when they just butt in and say just the green olives, no peppers.
I don't like the pickled onions, but a lot of pepperoncini.
All right, there you go. Are you ready?
- Yeah, thank you. - Absolutely.
Two items in one.
That is called good gameplay, baby.
I really love the pepperiness that the arugula gives.
Two items left.
And nothing's better than our fresh made
ranch-dusted potato chips on the side.
Yes.
I'm only tailgating Lou by 1 point.
Lou, you're goin' down?
What would the sandwich be?
Ten ingredients.
I'm a big fan of hot Italian beef.
Gosh.
Don't push me.
Don't push me to the edge right now.
Hey! Here we go. Hanger steak.
[Lou] When I hear a show-stopping sandwich,
I think a big meaty dripping down your arm, greasy,
one-handed, big bite fajita sandwich.
Fajita seasoning.
I have to choose wisely because I only have ten ingredients
in my show-stopping sandwich.
Ahhh! Here we go.
I have a chipotle smoked mayo.
Red onions would be nice.
I love the big bright colors of grilled onions and peppers.
Limes.
Time to bring my cumin-lime vinaigrette into the game.
This is how the Triple-D do it.
Put that there.
[Guy] Hey, judges.
So I want to make you my favorite sandwich.
Yes!
One.
Worcestershire.
There's some giardiniera.
I'm gonna go with those wax peppers. All right.
Guy just set a record for carrying 172 ingredients without a cart.
I should have got a basket.
[Guy] Twenty-four minutes.
The first round was pretty neck to neck.
And this has to be a show-stopping sandwich just using ten ingredients.
[Christian] And the fact that they're both only
within a 1-point spread of each other.
And speaking of spread, a little mayo, a little avocado.
[Trina] I am making Bloody Mary French toast
grilled cheese sandwich and some chips.
So I know I need to get started
on getting the French toast made.
Eggs in a bowl, Bloody Mary mix in a bowl
instead of whole milk.
I gotta whip that all together.
That's gonna be my dredge for this brioche.
I've really got to make sure that it gets
super nice and crispy on the edges.
Next, I need to work on my cheesy filling. Goat cheese,
and of course, that spicy Bloody Mary mix.
Mmm.
Sounds delicious.
This is a summer grilling tournament.
So I'm gonna get that soppressata on the grill
for the inside of my sandwich and get those nice char marks
and that smoky flavor.
What is the boss doing, though?
Oh, he is going to be making something delicious.
So this is one of my favorite, favorite sandwiches.
Hot Italian beef. You go to Chicago,
I think they have the best of them.
Key is here to cook this tri-tip medium rare, slice it thin,
heat it up in the jus and we're good to go.
Chefs, 18 minutes to cook.
Hanger steaks.
I'm gonna do a fajita sandwich.
The first thing I get on the grill is my steak.
Let's get some of that crazy fajita seasoning.
Fajita seasoning, salt, pepper, cumin.
Grilling in the summertime, fajita style, baby.
While the steak's grilling, it's time to get the bread in the oven.
Let's get those rockin'.
We're gonna get that bread crispy
and melty with that cheese.
We'll see what happens from there.
[Trina] Time to build those sandwiches.
I just need to start layering all these components.
Get that cheese inside. Ooey-gooey melty.
That looks awesome.
I don't want to forget my fresh element, the arugula.
Needs a little more crisp on it.
We are almost there.
While I've got that browning,
I need to get those chips in the fryer.
I've made sure that I got all of those as thin as I possibly could.
There is no Bloody Mary without the garnish.
So when I win today, I'm gonna use the money to finish my cookbook.
It's about Southern food and all the family recipes.
And I really want to impress Maneet.
The fact that she went to the salad station,
she grabbed that as one ingredient which I think was very smart.
[Garvin] Very smart.
I definitely want to bring the girl power and not let her down.
Making the stock right here.
Caramelized onion. A little bit of coppa.
Paprika, little peppercorn...
a little Hunt Ryde wine, beef base.
Straining this liquid out.
Getting the peppercorns and all that out of there.
I gotta go slice this meat.
Now we have this deli, which is awesome.
To make the hot Italian beef, you got to slice it nice and thin.
Oh, so good.
Drop that beef in there. Let it finish.
Good to be back.
I know. I'm like, "Yummy!"
[Lou] Steak cooking, bread in the oven,
veggies caramelizing.
Hope I don't burn the bread.
We rockin'. Mmm.
Okay.
If I walk out of this building, I'm walking out with 10k
and that goes a long way toward building a new restaurant.
And this will be the second Crepe Expectations
coming to you.
Time to get started on that cumin-line vinaigrette.
Stone-ground mustard, fresh lime juice, extra virgin olive oil,
and a little bit of toasted cumin.
Rainbow microgreens here.
And they just sing together.
So hot Italian beef is one of my all-time favorite sandwiches.
And I think this is a good homage to it.
I'm just gonna give a little extra jus,
which sogs up the bread a little bit.
Now we hit the jardiniere on top.
Some of the peppers.
There you go.
Hot Italian beef.
[Garvin] Yes!
- Go, Guy! Go, Guy! - Hot Italian beef.
Hot Italian beef.
So you have a hot Italian beef.
Ah, yes!
["Also Sprach Zarathustra" plays]
[Guy] Get it, Hambino. That's exactly how you do it.
- Mmm. - Happy?
This literally takes me back to Chicago.
Unbelievable.
You guys go ahead and eat that.
I got... three minutes, got to be plated.
[Trina] I pull the chips.
I toss them in the bowl. I hit them with the ranch.
I put my sandwich down
and stick my skewer right in the middle.
Steak fajitas are delicious,
but it's not a Bloody Mary sandwich.
[Guy] Ninety seconds.
Let's plate this bad boy up.
Give me something to look at.
Give me something to... I want a show-stopper.
I get my French red with melted pepper jack.
Dollop of the sauce.
The creaminess of the smoky aioli barbecue spread
goes on the bottom.
Nice.
The earthiness of the meat itself and the fajita seasoning.
Oh, she's beautiful.
My caramelized fajita veggies over the top of the steak,
we got the boldness of the flavor from the vinaigrette.
Five, four, three, two, one.
- That's it. - Yes, sir.
I look around.
The show has been stopped.
[judges] Oh!
[Garvin] Good job, guys.
[Lou] Great job, little ma!
You too.
Chefs, you are such griller killers,
a sandwich in your hand is a deadly weapon.
Let's take it to the judges. Right this way.
Judges, here we are.
This is game two of our Triple-D Summer Games.
And this was some extreme tailgating.
Chefs had to make a show-stopping sandwich
using the 10 ingredients that they earned playing a little Grocery Pong.
First up, Chef Trina, tell us what you made, sister.
[Trina] It is a Bloody Mary French toast grilled cheese sandwich.
Inside, you're gonna find a Bloody Mary goat cheese in there
to give it a nice bite, and on the top,
you've got your Bloody Mary garnish
and a little bit of ranch potato chips.
- You're crazy. - Maybe.
[Maneet] Trina, what an amazing idea.
The flavors are really addictive.
There is that ooey-gooeyness, which is incredible.
The goat cheese is nice and creamy.
[Garvin] When you think about summer and food,
drop the mic, baby.
I loved it.
- Thank you. - The idea.
The courage.
- I got no negatives for you. - Thank you.
[Maneet] The fact that you went ahead and seared the soppressata
to give it a little bit of the caramelization,
I think that was a smart move.
The chips are a little over fried.
And because they're over fried,
they get a little bit of that bitterness.
The guy out of Vegas, Chef Lou up next.
For my show-stopper sandwich,
I did the one-handed big bite fajita sandwich
dressed with the little microgreens on top
and a little earthy chipotle barbecue sauce on the bottom of that.
Boy, you've got a lot going on in there.
Yes, sir.
You have some amazing flavors going on over here.
Just that tartness that you get from the lime
adds a layer of freshness to it.
The peppers and the onions have been caramelized perfectly
and the hanger steak has been cooked perfectly.
The hanger is absolutely delicious.
Seasoned well.
I like the cheese a lot.
All in all, this works so well.
Taste-wise, I think you nailed it.
But here's my thing.
I think had you cut the steak maybe a little thinner,
it was a little chewy for me.
Yes, sir. Thank you.
[Guy] Thank you very much, judges.
Chefs, lot to decide on. It is a 1-point lead for Lou.
1 point.
[Guy] We're gonna send you back to the kitchens,
call you back when we have a decision.
- Thank you. - Yes, sir.
Thank you very much.
Well, judges, who's show-stopping sandwich
is gonna make 'em a hero?
[Maneet] Lou. Definitely hit it out of the ballpark.
But I loved Trina's idea.
[Garvin] Yeah, the idea of that sandwich for me
was absolutely bananas.
I'm gonna go with her.
Ah.
Gabagool, what do you think?
Tough one.
I will tell both of you that I think you had some really great ideas
and you had some big opportunities.
That being said, one gets $10,000
and a spot in the big finale and the other talks about
coming back for redemption next year.
So let's take a look at the scores.
First up, Trina, 17 in taste,
18 in gameplay, 9 in plating for a 44.
Wow.
[Guy] For a score of 81.
- Nice job. - [Guy] Well done.
Buddy Lou's got to be a 43 or better.
16, that makes it even right now.
15. That takes you by 3 points.
And that means, even with a 9, Lou, you get yourself to a 78.
And Trina wins by 3 points!
Congratulations!
- Congratulations! - Congratulations, mama, congratulations.
Well, Lou, I'll tell you something, bud.
Any time we see you walking through the door,
we're excited to see you.
Give it up for the Crepe Expectations, Chef Lou.
-Thank you so much. -Thank you, guys. Thank you so much.
I cooked my heart out.
I just happened to finish 3 points behind Trina this time.
Guy knows I'll be back.
I just have to say, like, just this experience alone, I am so inspired by you.
You're such a badass and such an inspiration to women.
And my wife and I are inspired by you on a daily basis.
- So it means a lot to me. - Thank you.
[Guy] Give it up for Chef Trina.
Whoo-hoo!
Thank you.
I've got $10,000 for you.
Yes!
And a chance in the finale going up against two other
Triple-D, Triple-G legends and a shot at winning up to $25,000.
Yes!
So there you have it. Congratulations, Chef.
And what do we got next week?
Three more of my favorite Diners, Drive-ins, and Dives chefs
competing for that last coveted spot
in the Triple-D Triple-G Summer Games!
See you next week. Adios.
Tonight, we're turning the market into Camp Flavortown.
- [growls] - [screams]
Watch the rocks.
- Watch out! - Rocks coming down.
Holy cow.
I'm a little nervous with Nancy Silverton watching me.