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00:00:02,166 --> 00:00:04,066
You know, bacon is one
of the major food groups
here at Flavortown Market.
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00:00:04,066 --> 00:00:08,467
And tonight, three bodacious bacon masters are ready to bring the heat and sizzle
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00:00:08,467 --> 00:00:10,900
in a Flavortown Market
bacon brawl.
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Now, the winner of round one
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will win an instant
$10,000 bucks.
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Yeah!
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But then the real
bacon battle begins.
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To earn another $10,000,
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00:00:19,467 --> 00:00:23,166
the winning chef
will have to beat one
of the all-star judges.
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Who will they choose?
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And whose final dish
will bring home the bacon?
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It's Beat the Judges Bacon,
tonight on Guy's Grocery
Games.
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I'll take one of each.
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So let's meet
our bacon masters.
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Now, first up we have
Jonathan Hicks,
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00:00:41,166 --> 00:00:44,000
the Executive Chef
and Maryland Bacon Fest winner
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00:00:44,000 --> 00:00:46,567
who says bacon jam is his jam.
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The Restaurant Association
of Maryland had a Bacon Fest
and I took first place
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with a bacon wrapped prawn.
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I love bacon, from bacon jams
to just our standard smoked
apple with bacon.
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Bacon is just so versatile.
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-Sup, Guy.
-Running the game.
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Next, we have Cameron Grant,
the Executive Chef
from Chicago
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who specializes
in Italian cuisine
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and has made several
Chicago skylines out of bacon
and pork.
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True. In Chicago
I competed multiple times
in Bacon Fest,
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and I did walk away
over time with three
golden pig trophies.
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I can create architectural
marvels with bacon.
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The pig is a magical animal.
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And finally, Nina Madsen,
the Executive Chef
from Illinois
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who loves making
bacon ice cream, bacon foams,
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and even bacon cotton candy.
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00:01:36,667 --> 00:01:38,867
I have made award-winning
dishes with bacon.
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There are absolutely
no boundaries when it comes
to me and bacon.
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I've even made noodles
out of bacon.
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I have bacon for every meal
of the day.
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I was even born
on National Bacon Day.
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I'm gonna nerd out on bacon
here in Flavortown.
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Bring it in with the tie-dye.
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Time to get the bacon on.
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Chefs, it is all about
makin' bacon today, huh.
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-Yes, sir.
-Yes.
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[Guy] Here at Flavortown
Market it isn't just
a type of meat.
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To us, in Flavortown Market,
it's more like a...
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[inhales] ...it's like
a lifestyle, right?
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-So, we jumped at the chance
to have a bacon battle.
-Yeah.
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Especially when we have
bacon masters of your caliber
here to compete.
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But we're gonna do things
in a whole new way today.
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The round one battle
is a winner take all.
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The chef that wins
will win $10,000.
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-You serious?
-Oh.
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You win this round,
you get $10,000 bucks,
that's it.
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And for the winning chef,
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you'll get a chance
to double down your money
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if you can beat one
of those bacon-loving
judges back there...
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-Oh, my gosh.
-...in a one-on-one battle.
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Whoever wins gets to choose
which judge they would like
to battle.
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-Wow.
-Absolutely. Okay.
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So to be the best,
you have to beat the best
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which means you have
to go big in this round
or you go home.
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So let's get started.
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I want you to make the judges
a knockout bacon dish.
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A dish good enough
to knock out your competition.
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Ba-dum-bum.
I'll be here all week.
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Not a shining example,
but a shining sample.
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Shining sample.
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Oh, that's right,
'cause this is Keep it Sample.
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That's right. We have
four sample tables set up
around Flavortown market here,
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and you'll go around
and check those sample tables.
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You must use two of those
sample table ingredients
in your dish.
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What are they?
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Okay. I like you guys.
You're new.
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Bacon caramel corn,
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bacon jerky,
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bacon hot chocolate,
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and bacon canned ham.
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Who's the giver?
I'm the giver.
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30 minutes to shop, prepare,
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and plate your knockout
bacon dish.
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You know that when
we start this,
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you take off and you run
to aisle eight.
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From eight, seven, six,
five, four, three, two, one,
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you can't go to those first.
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-You have to go to...
-Didn't he say...
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Thought I had them.
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-Thank you.
-[Cameron] When Guy said
knockout bacon dish,
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I know that I gotta use
bacon as many ways
as I possibly can.
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All right, we need
a lot of bacon.
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I grab black pepper bacon,
pork belly,
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00:04:13,867 --> 00:04:15,667
pancetta, and guanciale.
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00:04:15,667 --> 00:04:16,667
Here we go.
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00:04:16,667 --> 00:04:19,100
One of my favorite pasta
dishes is carbonara,
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and it has a lot
of bacon in it.
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But I have these
sample ingredients.
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Come on now! Hickory-smoked
bacon jerky.
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Mmm-mmm.
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Smell that smoke.
It will change your dish.
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[Cameron] Jerky, it is chewy.
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It is salty.
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00:04:37,066 --> 00:04:39,700
I know I can top the pasta
with the jerky.
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00:04:39,767 --> 00:04:42,700
Next, Brian has bacon-flavored
canned ham.
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Bacon in a can.
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Open it, crisp it, fry it.
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It's got fat. It's got
everything, all right.
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[Cameron] I'm gonna pass
on that one.
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Bacon hot chocolate.
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Delicious, sweet, and salty.
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[Cameron] Maneet
has bacon hot chocolate.
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I didn't know how liquid
chocolate would work
in my sauce,
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so I passed on that one.
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Knockout bacon dish can't go
without bacon caramel corn.
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-Come on. This will crush
the competition all day.
-I don't know.
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[Cameron]
Hunter is a good salesman,
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and he got me to use
the bacon caramel popcorn.
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I blend up the corn and use it
in my carbonara sauce.
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Need some bucatini.
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Need some parmesan.
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I know that I'm going up
against experts in bacon.
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This is the pressure
of Triple G.
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I'm hoping to get through
to the next round so I can
take on one of these judges.
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Oh, Lordy, Lordy, Lordy.
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[Cameron] All right, now
it's time to cook.
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Let's see what Hunter's got.
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It's salty. It's crunchy.
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Best of all,
it's fricking bacony.
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It's delicious, actually.
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-It is delicious.
-It's really good.
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[Jonathan] For my knockout
bacon dish,
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I'm thinking I'm gonna do
a play on shrimp and grits,
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but make the bacon the star.
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I grab thick slab cut bacon,
smoked bacon,
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then jalapeno bacon,
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and then now I got
the curveball of two more
things I gotta add into it.
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Bacon hot chocolate!
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Jonathan, you can use this.
It's yummy.
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00:05:59,567 --> 00:06:01,800
[Jonathan] Chef Maneet
had the bacon hot chocolate.
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00:06:01,867 --> 00:06:03,467
-No, that's not gonna do it.
-Oh.
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00:06:03,467 --> 00:06:05,367
[Jonathan] That was
too much of a curveball.
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Popcorn. It's sweet.
It's salty. it's crunchy.
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And it's bacony.
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[Guy] I'd just get a bag
to snack on.
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All right, knockout bacon
dish, this is it right here.
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-Right.
-There you go.
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-Well done. Good choice.
-Advice taken sir.
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We'll use it as a breading
full of rice flour
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that I'm gonna fry
the polenta in.
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00:06:18,467 --> 00:06:20,166
Jonathan, take a can,
my friend.
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Look at it.
Oh, this is good.
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-Okay, let's do it.
-You tell me, yeah!
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[Jonathan] Bacon ham
was an easy decision
to dice up and render down.
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Give us some nice fat
off of that and make some
nice crispy lardons.
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[laughing] Whoo!
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-Oh, the rest is for me!
-We have him on a no sugar,
no caffeine diet,
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and it's not doing
us any good.
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-Bacon jerky.
-So we've got bacon jerky.
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-How is it?
-It's good.
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It is, it's really good.
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Nice smoke, nice salt,
balanced.
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-It's like bacon in a bag.
-[laughing]
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00:06:45,166 --> 00:06:48,266
-It's like shelves table
cooked bacon.
-Exactly.
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That...
I won't give that out.
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-What have you got, Maneet?
-Bacon hot chocolate.
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-Thank you.
-[laughing]
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[Nina] I need to make a bacon
dish so good that I just
knock out my competitors,
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so then I can beat a judge!
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Bacon's gonna be everywhere.
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It's gonna be everything
that you taste.
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I grab jalapeno bacon,
pork belly,
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00:07:08,066 --> 00:07:09,767
thick-cut bacon, flat bacon.
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If it had B and it said
bacon on it, I took it.
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I'm gonna make bacon sopes.
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Traditionally, sopes
are fried masa with whatever
you wanna put on top.
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In this case,
I'm gonna do bacon.
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If you're going savory,
oh, yeah.
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Sorry, Brian Malarkey,
big, big, fan,
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00:07:25,100 --> 00:07:26,667
but not of the canned ham.
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-You don't want the cocoa.
-You know you don't
get any points for selling.
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I'm selling it all.
I win, win, win.
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00:07:32,266 --> 00:07:33,900
[Nina] Chris Cosentino
has bacon jerky,
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and I get to chop it up
and put it in the sopes dough.
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Bacon hot chocolate.
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00:07:37,367 --> 00:07:39,567
Come on. Sweet and bacony.
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00:07:39,567 --> 00:07:41,367
-[indistinct] Oh, good.
-I'll try it. I'll try it.
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00:07:41,367 --> 00:07:43,367
I really don't want
the bacon hot chocolate,
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00:07:43,367 --> 00:07:46,066
but it's Maneet,
so I trust her and I take it.
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I could use it in some
kind of sauce.
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00:07:47,867 --> 00:07:49,867
Sopes gonna
be super salty and savory,
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00:07:49,867 --> 00:07:51,900
so I need something
bright and sweet.
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00:07:51,967 --> 00:07:53,767
A berry compote's gonna go
really, really well.
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00:07:53,767 --> 00:07:57,166
I really want something acidic
to compliment the warm,
homey flavors,
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00:07:57,166 --> 00:07:58,567
so I figured pineapple salsa.
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00:07:58,567 --> 00:08:01,467
I need cilantro, scallions,
and onions.
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00:08:01,467 --> 00:08:04,000
Bacon and pineapple are like
a match made in heaven.
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00:08:04,066 --> 00:08:08,367
I'm ready to knock
the judges off their feet
with my knockout bacon dish.
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00:08:10,300 --> 00:08:12,367
I need to get gloves.
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00:08:12,367 --> 00:08:14,266
[Guy] So let's meet the judges
who'll be critiquing
197
00:08:14,266 --> 00:08:17,000
and possibly competing
in tonight's bacon
competition.
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00:08:17,066 --> 00:08:20,800
Santiago restaurant mogul
whose bacon hash
is a customer favorite.
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00:08:20,867 --> 00:08:23,367
Shenanigans himself,
Chef Brian Malarkey.
200
00:08:23,367 --> 00:08:24,967
Whoa!
201
00:08:24,967 --> 00:08:27,667
Acclaimed restaurateur
and Top Chef Masters winner
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00:08:27,667 --> 00:08:31,266
who knows how to use
every part of the pig
and then some.
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00:08:31,266 --> 00:08:34,166
-The great one,
Chef Chris Cosentino.
-[laughing]
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00:08:34,166 --> 00:08:36,800
TOC Two champ
205
00:08:36,867 --> 00:08:39,000
and the head of the national
restaurant empire,
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00:08:39,066 --> 00:08:41,367
bacon is also
her signature spicep.
207
00:08:41,367 --> 00:08:43,100
The one and only
Chef Maneet Chauhan.
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00:08:44,367 --> 00:08:46,500
What's incredible is we get
to watch the person
209
00:08:46,567 --> 00:08:48,000
that one of us is gonna
be taking on right here.
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00:08:48,000 --> 00:08:49,800
We get to see their strengths,
their weaknesses.
211
00:08:49,867 --> 00:08:51,667
I love it,
but I'm a little bit scared.
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00:08:51,667 --> 00:08:55,266
[Maneet] They will get
to decide who they compete
against.
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00:08:55,266 --> 00:08:56,867
Did you put on your
cooking shoes today?
214
00:08:56,867 --> 00:08:59,867
-Are you all ready for this?
-I live in my cooking shoes.
215
00:08:59,867 --> 00:09:00,867
Let's see them.
I wanna see them.
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00:09:00,867 --> 00:09:02,200
-Put them up here.
-Her sparklies.
217
00:09:02,266 --> 00:09:03,800
-Yes, there we go.
-Whoo.
218
00:09:03,867 --> 00:09:05,567
Always, always ready.
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00:09:05,567 --> 00:09:06,967
[Guy] 25 minutes!
220
00:09:08,500 --> 00:09:10,000
[Nina] I'm gonna try to make
a bacon stock.
221
00:09:11,367 --> 00:09:13,700
-[Guy] Chef Nina,
what's on the menu?
-A sope.
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00:09:13,767 --> 00:09:14,867
-A sope.
-[Nina] Yeah.
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00:09:14,867 --> 00:09:16,400
Fantastic.
224
00:09:16,400 --> 00:09:19,467
[Nina] I'm gonna make
bacon sope with a warm
berry compote
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00:09:19,467 --> 00:09:20,867
and a bright pineapple salsa.
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00:09:20,867 --> 00:09:22,367
[Guy] Okay, so far so good.
227
00:09:23,567 --> 00:09:27,767
I have no shame in stating
that I am a bacon nerd.
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00:09:29,266 --> 00:09:32,266
I have won countless
awards for it
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00:09:32,266 --> 00:09:35,900
and set out to reach my goal
of becoming the Executive Chef
by 25.
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00:09:35,967 --> 00:09:38,066
And if bacon never
gave me that chance,
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00:09:38,867 --> 00:09:39,867
I wouldn't be sitting
here today.
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00:09:40,367 --> 00:09:41,266
Here we go.
233
00:09:41,767 --> 00:09:43,333
I need this.
234
00:09:43,333 --> 00:09:46,900
I'm gonna put bacon
grease and bacon fat
in my premade masa.
235
00:09:48,166 --> 00:09:49,367
I am so obsessed with bacon.
236
00:09:49,367 --> 00:09:52,567
I have bacon socks
and stuffed animal bacons.
237
00:09:52,567 --> 00:09:55,400
-I had a dog named Bacon.
-[dog barks]
238
00:09:55,467 --> 00:09:57,066
The bacon jerky.
239
00:09:57,900 --> 00:09:59,467
It's going in this bad boy.
240
00:09:59,467 --> 00:10:01,400
I take my bacon jerky sample
and I chop it up
241
00:10:01,467 --> 00:10:03,266
and put that inside
my masa as well.
242
00:10:03,266 --> 00:10:07,567
Everything is bacon related
and I'll probably go eat bacon
after this. [chuckles]
243
00:10:07,567 --> 00:10:10,000
I wanna get through round one
so I can go up against Maneet.
244
00:10:10,066 --> 00:10:13,166
I am, like, a total fan girl.
245
00:10:13,166 --> 00:10:14,700
When I walked in
and I saw her,
246
00:10:14,767 --> 00:10:16,667
I just... it blew my mind.
247
00:10:16,667 --> 00:10:19,367
That bacon is gonna
get me this crown.
248
00:10:19,367 --> 00:10:22,467
Do you hear how bacon-centric
this dish is?
249
00:10:22,467 --> 00:10:25,166
What happens is a lot of times
people take a dish
that has bacon in it,
250
00:10:25,166 --> 00:10:27,567
but there's so many other
elements to the dish,
251
00:10:27,567 --> 00:10:29,667
the bacon is kind
of like a participant.
252
00:10:29,667 --> 00:10:33,100
This is going to be how much
bacon on bacon on bacon
can you make.
253
00:10:46,467 --> 00:10:48,567
[Guy] 23 minutes. 23 to go.
254
00:10:48,567 --> 00:10:51,467
I would be cooking bacon
any way I can get it.
255
00:10:51,467 --> 00:10:53,000
I'd be frying it.
I'd be boiling it.
256
00:10:53,000 --> 00:10:54,467
I'd be sauteing it. I'd be...
257
00:10:54,467 --> 00:10:56,367
I'd be... anything
I can do with it.
258
00:10:56,367 --> 00:10:59,567
A full-on bacon dish
is a challenge.
259
00:10:59,567 --> 00:11:01,400
Either you just have
the bacon by itself,
260
00:11:01,467 --> 00:11:04,200
or it's added
as a flavor enhancer.
261
00:11:04,266 --> 00:11:06,667
-To have a full-on
bacon dish...
-It's not the potatoes.
262
00:11:06,667 --> 00:11:08,867
-...it's definitely going
to be a problem.
-It's on top of the potato.
263
00:11:08,867 --> 00:11:10,467
-Exactly.
-[Chris laughing]
264
00:11:12,900 --> 00:11:14,500
[Cameron] I'm gonna
render this down.
265
00:11:14,567 --> 00:11:17,900
For my knockout bacon
dish I'm gonna make
bucatini carbonara.
266
00:11:17,967 --> 00:11:19,967
It's one my favorite dishes.
267
00:11:19,967 --> 00:11:24,367
It's a great Italian classic
using bacon and pork belly.
268
00:11:24,367 --> 00:11:27,266
And I gotta figure out
how to use those secret
ingredients in there too.
269
00:11:27,266 --> 00:11:28,900
So I gotta start
building my sauce.
270
00:11:28,967 --> 00:11:30,900
You need to develop flavors,
271
00:11:30,967 --> 00:11:33,000
so I've added
multiple kinds of pork.
272
00:11:33,066 --> 00:11:36,367
Pork belly, bacon, pancetta.
273
00:11:36,367 --> 00:11:38,867
All three judges
are extremely talented,
274
00:11:38,867 --> 00:11:41,400
and it'd be really fun
to test my skills
275
00:11:41,467 --> 00:11:42,967
and take on one
of these judges.
276
00:11:42,967 --> 00:11:45,900
So I'm hoping
this is is bacony enough.
277
00:11:45,967 --> 00:11:48,166
I'm making a crazy play
on shrimp and grits.
278
00:11:48,166 --> 00:11:49,700
I should probably
call it bacon and grits.
279
00:11:50,200 --> 00:11:51,967
Polenta be fried.
280
00:11:51,967 --> 00:11:53,400
There'll be a char corn salsa.
281
00:11:53,467 --> 00:11:55,100
Put bacon in there too.
282
00:11:55,100 --> 00:11:58,266
And then instead
of the traditional tomato type
sauce that would be in there,
283
00:11:58,266 --> 00:12:00,300
there's gonna be
a Thai red curry barbecue.
284
00:12:00,367 --> 00:12:01,967
First thing I get started on,
285
00:12:01,967 --> 00:12:03,500
obviously it's bacon.
286
00:12:03,500 --> 00:12:07,100
I wanna get it crispy,
and I have plans for
that fat later on.
287
00:12:07,166 --> 00:12:10,500
The bacon, in and of itself,
will go in the corn relish.
288
00:12:10,567 --> 00:12:12,867
Bacon canned ham
going into the pan.
289
00:12:14,800 --> 00:12:17,567
I'm gonna marrow two types
of bacon into the corn relish.
290
00:12:17,567 --> 00:12:20,400
The canned bacon ham
and the bacon jerky
291
00:12:20,467 --> 00:12:23,100
are adding two different
textural components.
292
00:12:23,166 --> 00:12:25,000
My family is Southern
by nature.
293
00:12:26,667 --> 00:12:29,500
I remember cookouts,
and someone's on the grill,
294
00:12:29,567 --> 00:12:32,500
and you're always
smelling ribs, pork belly.
295
00:12:32,567 --> 00:12:34,467
From Saturday mornings
to waking up
296
00:12:34,467 --> 00:12:37,000
to smelling the bacon cooking
in the kitchen,
297
00:12:37,066 --> 00:12:39,367
it's just always been
a big part of who we are.
298
00:12:41,800 --> 00:12:43,967
Next, I'm gonna work
on my shrimp.
299
00:12:43,967 --> 00:12:47,367
Ideally, I would wrap
the shrimp in bacon,
300
00:12:47,367 --> 00:12:49,000
but there's not a lot of time,
301
00:12:49,000 --> 00:12:51,967
so I'm gonna season
it with a little bit
of the chipotle powder,
302
00:12:51,967 --> 00:12:53,266
the smoked paprika,
303
00:12:53,266 --> 00:12:55,166
onion and garlic.
304
00:12:55,166 --> 00:12:57,900
And then I wanna get
it right in that pan
with that bacon fat
305
00:12:57,967 --> 00:13:00,266
to kind of get that bacon
flavor into the shrimp.
306
00:13:01,700 --> 00:13:03,700
Shrimp and bacon
are definitely a good combo.
307
00:13:05,500 --> 00:13:08,567
Chefs, we've got 15 minutes.
15 minutes to be plated!
308
00:13:11,000 --> 00:13:12,200
[Nina] I'm making, like,
a pineapple salsa,
309
00:13:12,266 --> 00:13:14,400
like, a Hawaiian pineapple
salsa that I put on nachos
310
00:13:14,467 --> 00:13:18,700
to balance out the smoky,
and salty, and fattiness
of the pork,
311
00:13:18,767 --> 00:13:20,667
and bring acidity to the dish.
312
00:13:20,667 --> 00:13:22,533
Now I'm gonna work
on my berry compote.
313
00:13:22,533 --> 00:13:26,066
I add the bacon hot chocolate
because it's one of my samples
and I have to use it.
314
00:13:26,066 --> 00:13:27,667
Thinking that'll be good.
315
00:13:27,667 --> 00:13:30,000
I wanna be part
of the culinary revolution.
316
00:13:30,000 --> 00:13:33,667
I wanna use the $20,000
to help the young
and up and coming chefs.
317
00:13:33,667 --> 00:13:35,200
Whether that means
paying for knives,
318
00:13:35,266 --> 00:13:36,867
helping with culinary school,
319
00:13:36,867 --> 00:13:38,867
I wanna be the mentor
I never had.
320
00:13:38,867 --> 00:13:40,600
Chef, do you have
your samples in play yet?
321
00:13:41,066 --> 00:13:42,300
No.
322
00:13:42,367 --> 00:13:43,266
-Okay,
-I'm doing it now.
323
00:13:43,266 --> 00:13:44,400
All right. Where you going?
324
00:13:44,467 --> 00:13:46,200
I'm gonna blitz this.
325
00:13:46,266 --> 00:13:48,367
-[Guy] Okay.
-Corn, I think it goes well.
It can go into the sauce.
326
00:13:48,367 --> 00:13:49,300
[Guy] Okay.
327
00:13:52,066 --> 00:13:54,066
[Cameron] And add
a little more bacon to it.
328
00:13:55,800 --> 00:13:58,000
Bacon into the corn.
329
00:13:58,000 --> 00:14:01,467
The ability of popcorn
to absorb moisture
is really high.
330
00:14:01,467 --> 00:14:03,467
The popcorn
is absolutely incredible.
331
00:14:03,467 --> 00:14:05,600
It can add a great crunch
to something.
332
00:14:05,667 --> 00:14:08,266
[Cameron] I'm hoping this corn
isn't too sweet for the sauce.
333
00:14:09,967 --> 00:14:11,266
Try some of that.
334
00:14:11,300 --> 00:14:15,200
Now, I also have this other
sample ingredient,
bacon jerky.
335
00:14:15,266 --> 00:14:18,600
This will add a nice texture
to the dish and more bacon.
336
00:14:19,767 --> 00:14:20,834
Fully going in.
337
00:14:20,834 --> 00:14:23,266
I wanna get some pork belly
in the fryer
338
00:14:23,266 --> 00:14:25,967
so that I have some garnishing
options for my dish.
339
00:14:25,967 --> 00:14:28,200
The doctor said
I was addicted to bacon,
340
00:14:28,266 --> 00:14:30,367
but it's okay,
he thinks I can be cured.
341
00:14:32,667 --> 00:14:35,166
[Guy] Seven minutes!
Seven to go!
342
00:14:35,166 --> 00:14:37,300
-Big man, how you feeling?
-[Jonathan] Feeling good,
feeling good.
343
00:14:37,367 --> 00:14:39,300
-Got our corn relish
working real good.
-All right.
344
00:14:39,367 --> 00:14:41,266
[Jonathan] Then I got
two types of bacon
in that pan.
345
00:14:41,266 --> 00:14:43,100
-Got it.
-I got the shrimp cooking,
bacon.
346
00:14:43,100 --> 00:14:44,700
-Okay.
-Yeah, bacon
will be everywhere.
347
00:14:44,767 --> 00:14:46,100
Bacon's gonna be
everywhere, good.
348
00:14:46,166 --> 00:14:48,166
So, I need to get started
on my fried polenta.
349
00:14:48,166 --> 00:14:50,900
They need to be
golden brown and delicious
on the outside.
350
00:14:52,500 --> 00:14:55,000
The bacon caramel corn
is for flavor and texture.
351
00:14:55,000 --> 00:14:57,600
Got the rice flour
to dredge the polenta,
352
00:14:57,667 --> 00:14:59,600
fry it onto the polenta, so,
353
00:14:59,667 --> 00:15:01,467
hopefully some of that bacon
and sweetness
354
00:15:01,467 --> 00:15:03,600
will stick with the dish.
355
00:15:03,667 --> 00:15:06,000
Now it's time
to focus on my sauce.
356
00:15:06,066 --> 00:15:07,567
Red curry paste
and coconut,
357
00:15:07,567 --> 00:15:09,000
vinegar, the sugar.
358
00:15:09,000 --> 00:15:10,567
So, just more flavor building.
359
00:15:10,567 --> 00:15:12,367
When the polenta
comes out the fryer...
360
00:15:12,367 --> 00:15:13,433
Whoo.
361
00:15:13,467 --> 00:15:15,400
...it's looking GBD,
golden, brown and delicious.
362
00:15:16,667 --> 00:15:19,667
My son, he's a bacon fan,
he would love this dish.
363
00:15:19,667 --> 00:15:21,166
That's perfect the way it is.
364
00:15:21,166 --> 00:15:22,867
My son is actually
in Rhode Island
365
00:15:22,867 --> 00:15:24,700
and I work in Baltimore,
366
00:15:24,767 --> 00:15:26,500
so I sacrifice
a lot of time with him
367
00:15:26,567 --> 00:15:27,967
to pursue my dreams.
368
00:15:27,967 --> 00:15:30,467
If I happen to win
Guy's Grocery Games today,
369
00:15:30,467 --> 00:15:31,667
I'm just gonna take a break
370
00:15:31,667 --> 00:15:33,567
and go give
some of that time back
to my son.
371
00:15:35,700 --> 00:15:37,567
[Nina] All right,
four minutes.
I gotta get plates.
372
00:15:39,800 --> 00:15:41,367
All right, well,
that's not good.
373
00:15:41,367 --> 00:15:42,567
I dropped one on the ground.
374
00:15:42,567 --> 00:15:44,700
-Oh, my God.
-Nina dropped her sopes.
375
00:15:44,767 --> 00:15:46,767
She dropped one
of the four sopes.
She only made four.
376
00:15:46,767 --> 00:15:48,867
And three minutes left.
377
00:15:48,867 --> 00:15:51,100
[Nina] I only have three
and I need four
to cut them up.
378
00:15:51,166 --> 00:15:53,500
So, now I'm making
sope tots.
379
00:15:55,967 --> 00:15:57,700
Three minutes. Three to go.
380
00:15:57,767 --> 00:15:59,066
[Cameron]
My pasta, looks perfect.
381
00:15:59,066 --> 00:16:01,667
Now I'm gonna begin
plating my carbonara.
382
00:16:01,667 --> 00:16:04,567
I put a piece
of deep fried pork belly
on top.
383
00:16:04,567 --> 00:16:06,400
I'm feeling okay
about my dish.
384
00:16:06,467 --> 00:16:09,100
I'm not sure
if this is bacony enough.
385
00:16:09,166 --> 00:16:10,767
[Guy] Sixty seconds
to plate.
386
00:16:11,700 --> 00:16:12,900
[Jonathan]
First thing I wanna do
387
00:16:12,900 --> 00:16:14,867
is put the coconut curry
cream down on the plate.
388
00:16:14,867 --> 00:16:16,500
Crispy polenta cakes.
389
00:16:16,500 --> 00:16:18,567
That way, you've got
a little bit of the Colby Jack
cheese on top.
390
00:16:18,567 --> 00:16:20,567
After you get that
bacon corn relish down,
391
00:16:20,567 --> 00:16:23,567
you put two of those
big succulent shrimp on top.
392
00:16:23,567 --> 00:16:24,767
When the judges taste
my dish,
393
00:16:24,767 --> 00:16:26,667
I know I have
a lot of moving parts,
394
00:16:26,667 --> 00:16:28,867
I'm still hoping that bacon
is still the star.
395
00:16:29,467 --> 00:16:31,100
Forty five seconds.
396
00:16:31,100 --> 00:16:32,133
So, I'm running out of time.
397
00:16:32,133 --> 00:16:33,567
So, I realize
I need to start plating.
398
00:16:33,567 --> 00:16:35,600
So, first I put down
my sope tots.
399
00:16:35,667 --> 00:16:39,066
Next, I top it with my
bacon berry compote
400
00:16:39,066 --> 00:16:40,867
and then I add
my pineapple salsa.
401
00:16:41,667 --> 00:16:43,600
Five, four,
402
00:16:43,667 --> 00:16:46,700
three, two, one.
403
00:16:46,767 --> 00:16:48,200
That's it, Chefs.
Stop working.
404
00:16:48,266 --> 00:16:49,600
Yeah.
405
00:16:50,867 --> 00:16:52,767
[Guy] Fast and furious.
406
00:16:52,767 --> 00:16:53,700
Oh, my gosh.
407
00:16:54,767 --> 00:16:56,100
[Guy] All right, chefs.
Let's find out
408
00:16:56,100 --> 00:16:58,567
whose knockout bacon dish
packs a punch.
409
00:16:58,567 --> 00:17:00,367
Take it to the judges.
Right this way.
410
00:17:09,800 --> 00:17:11,467
All right, judges.
This is it.
411
00:17:11,467 --> 00:17:14,767
Game one of our
beat the judges
bacon special.
412
00:17:14,767 --> 00:17:16,900
Our chefs had to make
a knockout bacon dish
413
00:17:16,967 --> 00:17:20,767
that included at least two
of our awesome sample items.
414
00:17:20,767 --> 00:17:22,567
First up, it's chef Jonathan.
415
00:17:22,567 --> 00:17:23,700
Tell us what you made, Chef.
416
00:17:23,767 --> 00:17:25,266
I made my play on, uh,
shrimp and grits.
417
00:17:25,266 --> 00:17:26,767
So, it's actually
bacon and grits.
418
00:17:26,767 --> 00:17:29,000
Bacon, corn and tomato relish.
419
00:17:29,000 --> 00:17:30,900
You have the canned
bacon ham.
420
00:17:30,967 --> 00:17:32,667
You have the bacon jerky.
421
00:17:32,667 --> 00:17:34,300
The shrimp is cooked
in bacon fat
422
00:17:34,367 --> 00:17:35,900
from the jalapeno bacon.
423
00:17:35,967 --> 00:17:39,967
And the fried polenta
was also fried
with the caramel bacon corn.
424
00:17:39,967 --> 00:17:43,900
Jonathan, this is
a beautiful presentation.
425
00:17:43,967 --> 00:17:47,467
What a sophisticated way
to present shrimp and grits.
426
00:17:47,467 --> 00:17:49,467
Overall, it is delicious.
427
00:17:49,467 --> 00:17:51,800
It's got the sweetness.
It's got the spice.
428
00:17:51,867 --> 00:17:53,467
It's fresh, it's vibrant.
429
00:17:53,467 --> 00:17:55,000
The shrimp
is cooked perfectly.
430
00:17:55,066 --> 00:17:57,867
I applaud you using
the bacon fat
to cook the shrimp.
431
00:17:57,867 --> 00:18:00,567
It is there. You do get
a bit of that smoke.
432
00:18:00,567 --> 00:18:03,166
But, it could've been
more bacon for me.
433
00:18:03,166 --> 00:18:07,300
Your utilization
of the caramel bacon
popcorn sample,
434
00:18:07,367 --> 00:18:08,767
I think that's genius,
435
00:18:08,767 --> 00:18:11,066
just to go ahead
and make a crumble off it
436
00:18:11,066 --> 00:18:13,367
and put it
on the polenta cakes.
437
00:18:13,367 --> 00:18:17,867
Also, your utilization
of the bacon in a can.
438
00:18:17,867 --> 00:18:20,667
To go ahead and saute it
along with the corn
439
00:18:20,667 --> 00:18:23,667
and the tomatoes,
I think that's a great move.
440
00:18:23,667 --> 00:18:25,467
But I'm going to echo
what was said.
441
00:18:25,467 --> 00:18:28,700
This is not a bacon
forward dish.
442
00:18:28,767 --> 00:18:31,500
Maybe a simple thing
like wrapping the shrimp
with bacon,
443
00:18:32,200 --> 00:18:34,100
bacon would have
been the star.
444
00:18:34,166 --> 00:18:35,000
Thank you.
445
00:18:35,567 --> 00:18:37,000
Up next, Chef Cameron.
446
00:18:37,066 --> 00:18:39,367
I did a buccatini carbonara.
447
00:18:39,367 --> 00:18:41,367
I've used five kinds
of bacon.
448
00:18:41,367 --> 00:18:43,667
We've got pancetta.
There's guanciale in there.
449
00:18:43,667 --> 00:18:46,066
I deep fried
a little pork belly
to garnish on top.
450
00:18:46,066 --> 00:18:47,700
Bacon corn,
crumbled those up
451
00:18:47,767 --> 00:18:49,500
and then I added them
into the sauce at the end.
452
00:18:49,567 --> 00:18:53,166
And I deep fried
a little of the bacon jerky
453
00:18:53,166 --> 00:18:56,400
and I crumbled that
up and put it on as a garnish.
454
00:18:58,166 --> 00:19:00,700
I think the pork belly
on the top that's fried,
455
00:19:00,767 --> 00:19:03,567
has great texture
and it's really inviting.
456
00:19:03,567 --> 00:19:05,266
I'm just gonna tell you,
the gentleman that was selling
457
00:19:05,266 --> 00:19:07,166
the, uh, bacon canned ham,
458
00:19:07,166 --> 00:19:08,967
I think that was
an epic product
459
00:19:08,967 --> 00:19:10,100
and I'm just not
seeing it here.
460
00:19:10,166 --> 00:19:12,100
I should've used it.
461
00:19:12,166 --> 00:19:13,567
[Chris] The sauce
is really balanced.
462
00:19:13,567 --> 00:19:15,767
The pasta is cooked perfectly.
463
00:19:15,767 --> 00:19:21,567
-And you used the jerky
that I sold you.
-[chuckles]
464
00:19:21,567 --> 00:19:23,000
-Yes.
-[judges laugh]
465
00:19:23,066 --> 00:19:24,600
[Chris] So, it's... [chuckles]
466
00:19:24,667 --> 00:19:27,100
I don't understand.
They're, like, four year old's
over there.
467
00:19:27,166 --> 00:19:29,667
-[all laugh]
-Okay, I like both
of your color in's
468
00:19:29,667 --> 00:19:31,967
and they're both
on the refrigerator, okay?
469
00:19:31,967 --> 00:19:32,967
Enough.
470
00:19:33,900 --> 00:19:35,567
[Chris] I definitely would say
471
00:19:35,567 --> 00:19:38,500
having some restraint
with that caramel corn.
472
00:19:38,567 --> 00:19:42,166
The sugar from
that caramel corn
came forward.
473
00:19:42,166 --> 00:19:44,567
-That was your Achilles heel
on this dish.
-Okay.
474
00:19:45,367 --> 00:19:46,400
Just saying I gave it to you.
475
00:19:46,467 --> 00:19:49,000
[all laugh]
476
00:19:49,066 --> 00:19:50,367
-Right?
-[laughter continues]
477
00:19:50,367 --> 00:19:51,400
[Chris] So, you tanked it.
478
00:19:52,000 --> 00:19:54,266
No, it worked. It works.
479
00:19:58,400 --> 00:20:00,867
The flavors are really,
really good.
480
00:20:00,867 --> 00:20:03,100
My favorite part
of this dish
481
00:20:03,100 --> 00:20:05,567
is how you used
the bacon jerky.
482
00:20:05,567 --> 00:20:07,867
To go ahead and fry that
and put on top.
483
00:20:07,867 --> 00:20:10,967
The textural contrast
is fantastic.
484
00:20:10,967 --> 00:20:12,400
But, when you described
the dish,
485
00:20:12,467 --> 00:20:15,200
there was so much of pork,
so much of bacon in it
486
00:20:15,266 --> 00:20:17,200
and I'm not getting
the representation
487
00:20:17,266 --> 00:20:19,567
-in the bites
that I'm getting.
-Well, thank you.
488
00:20:19,567 --> 00:20:20,900
And not to be outdone,
489
00:20:20,967 --> 00:20:23,567
before Hunter storms
the stage again, Chef Nina.
490
00:20:23,567 --> 00:20:25,000
So, I made sope tots.
491
00:20:25,066 --> 00:20:28,900
There is bacon
inside of the masa itself,
492
00:20:28,967 --> 00:20:30,000
inside of the sope
493
00:20:30,066 --> 00:20:32,500
and then also
inside of each salsa's.
494
00:20:32,567 --> 00:20:33,767
I used the jerky
inside of the sope
495
00:20:33,767 --> 00:20:36,000
and then also, I used
the hot chocolate
496
00:20:36,066 --> 00:20:37,767
inside of the warm
berry compote.
497
00:20:39,600 --> 00:20:42,000
You described this bacon
and bacon and bacon
498
00:20:42,066 --> 00:20:44,567
and if I'm reading the menu,
I'm buying this dish.
499
00:20:44,567 --> 00:20:46,867
I mean, it's screaming bacon
500
00:20:46,867 --> 00:20:48,600
but I'm just hearing
a whisper right now.
501
00:20:49,600 --> 00:20:51,767
I think the berry compote
is the best thing I had.
502
00:20:51,767 --> 00:20:53,266
The cocoa comes through.
503
00:20:53,266 --> 00:20:56,266
I love the sweet element.
Bacon loves sweet.
504
00:20:56,266 --> 00:21:00,400
And if there was just
more bacon, as advertised,
505
00:21:00,467 --> 00:21:02,500
this dish would be
a sure fire winner.
506
00:21:03,800 --> 00:21:06,266
Great choice
for the bacon hot chocolate.
507
00:21:06,266 --> 00:21:09,300
-I just had to say it.
-[all laugh]
508
00:21:10,467 --> 00:21:14,100
The way you have brought
acidity to this plate
509
00:21:14,100 --> 00:21:15,400
is incredible.
510
00:21:15,467 --> 00:21:17,767
Bacon has this fattiness,
the saltiness
511
00:21:17,767 --> 00:21:19,867
and that acid
really helps in cutting it.
512
00:21:20,467 --> 00:21:22,967
The sopes are too thick.
513
00:21:22,967 --> 00:21:24,500
Because they are too thick,
514
00:21:24,500 --> 00:21:28,000
and then the masa
has this really overpowering
flavor to it,
515
00:21:28,066 --> 00:21:32,166
I do not get any
of the bacon jerky in that.
516
00:21:32,166 --> 00:21:34,266
[Chris] Nina, you have
to always make extra.
517
00:21:34,266 --> 00:21:36,767
-Always make sure
you cover your back.
-Understood.
518
00:21:36,767 --> 00:21:38,467
Plating wise,
I definitely think
519
00:21:38,467 --> 00:21:40,400
bacon could've been
a bigger star here.
520
00:21:40,467 --> 00:21:41,900
I would've liked
to have seen
521
00:21:41,967 --> 00:21:44,000
a nice big piece
in the middle.
522
00:21:45,367 --> 00:21:47,100
All right, judges.
Thank you very much.
523
00:21:47,100 --> 00:21:49,000
Chefs, for whichever
one of you
524
00:21:49,000 --> 00:21:51,000
has the opportunity
to go forward,
525
00:21:51,000 --> 00:21:53,400
this is a bacon challenge.
526
00:21:53,467 --> 00:21:55,166
You gave me everything
but bacon.
527
00:21:55,166 --> 00:21:58,500
I wanted there to be over,
I wanted bacon OD.
528
00:21:58,567 --> 00:21:59,700
We're gonna send you
back to the kitchens.
529
00:21:59,700 --> 00:22:01,000
We'll call you
when we have a decision.
Thank you.
530
00:22:02,900 --> 00:22:04,166
All right, judges.
531
00:22:04,166 --> 00:22:05,867
Just remember, we have
20 points available
in gameplay,
532
00:22:05,867 --> 00:22:07,266
twenty points available
in taste
533
00:22:07,266 --> 00:22:08,567
and ten points for plating
534
00:22:08,567 --> 00:22:10,867
for a possible of 50 points.
535
00:22:10,867 --> 00:22:13,100
I think that they
all have the talent.
536
00:22:13,100 --> 00:22:15,266
I think that they
all have the insight.
537
00:22:15,266 --> 00:22:17,367
But I think they just got
beaten by bacon.
538
00:22:29,300 --> 00:22:31,066
It's only the first round
of competition,
539
00:22:31,767 --> 00:22:32,800
for one of you.
540
00:22:32,867 --> 00:22:34,700
The chef that wins
541
00:22:34,767 --> 00:22:38,166
will win $10,000
542
00:22:38,166 --> 00:22:39,867
and gets to choose
543
00:22:39,867 --> 00:22:41,800
which judge they
would like to battle.
544
00:22:41,867 --> 00:22:43,166
Let's take a look
at the scores.
545
00:22:43,166 --> 00:22:44,400
Chef Nina.
546
00:22:45,166 --> 00:22:48,367
Twelve out of 20 in gameplay,
547
00:22:48,367 --> 00:22:51,000
thirteen out of 20 in taste,
548
00:22:51,066 --> 00:22:53,000
seven out of 10 in plating,
549
00:22:53,066 --> 00:22:54,266
for a score of 32.
550
00:22:56,100 --> 00:22:57,200
Chef Cameron.
551
00:22:58,166 --> 00:23:01,400
Fourteen out of 20
in gameplay,
552
00:23:01,467 --> 00:23:03,867
fifteen out of 20 in taste,
553
00:23:03,867 --> 00:23:06,367
eight out of 10 in plating
for a 37.
554
00:23:06,367 --> 00:23:07,600
Nice five point lead.
555
00:23:09,867 --> 00:23:12,467
Chef Jonathan,
gotta beat the 37.
556
00:23:12,467 --> 00:23:14,600
Gameplay 14,
557
00:23:14,667 --> 00:23:16,500
taste, 16,
558
00:23:16,567 --> 00:23:18,867
plating, eight,
559
00:23:18,867 --> 00:23:20,066
for a total of 38.
560
00:23:20,066 --> 00:23:22,400
One point win for Jonathan.
Congratulations.
561
00:23:23,800 --> 00:23:24,867
Thanks, guys.
562
00:23:24,867 --> 00:23:26,200
[Guy] To Cameron and Nina,
563
00:23:26,266 --> 00:23:27,600
I think you made
great flavors,
564
00:23:27,667 --> 00:23:29,100
I think you made
inventive dishes,
565
00:23:29,166 --> 00:23:31,967
just didn't get
as much bacon
on them as they needed.
566
00:23:31,967 --> 00:23:33,500
Thank you for coming
out here and competing
567
00:23:33,567 --> 00:23:34,900
and giving it your all.
568
00:23:34,900 --> 00:23:37,100
-Thank you very much.
-[Cameron and Nina]
Congratulations.
569
00:23:37,166 --> 00:23:39,567
[Cameron] This whole
experience was unbelievable.
570
00:23:39,567 --> 00:23:41,066
Next time,
I might need to make
571
00:23:41,066 --> 00:23:43,100
a Flavortown
made out of bacon.
572
00:23:43,100 --> 00:23:45,800
[Nina] I feel like
I really, really
let down bacon.
573
00:23:45,867 --> 00:23:47,467
Please forgive me bacon.
574
00:23:49,767 --> 00:23:51,467
Chef, first let's
talk about this.
575
00:23:52,000 --> 00:23:54,100
You just won $10,000.
576
00:23:54,166 --> 00:23:56,166
-[judges scream]
-[Guy] Congratulations.
577
00:23:56,166 --> 00:23:57,567
Very happy for you.
578
00:23:57,567 --> 00:23:59,367
What are you gonna do
with 10,000 bucks?
579
00:23:59,367 --> 00:24:00,767
Take a break
and go see my son.
580
00:24:00,767 --> 00:24:03,367
-I like that.
Where's your son?
-Providence, Rhode Island.
581
00:24:03,367 --> 00:24:05,000
[Guy] Love Providence,
Rhode Island.
582
00:24:05,066 --> 00:24:06,967
All right, Chef.
Here is the moment of truth.
583
00:24:06,967 --> 00:24:08,266
You won 10,000 bucks.
584
00:24:08,266 --> 00:24:10,400
You have a chance
at another 10,000 bucks.
585
00:24:10,467 --> 00:24:12,800
I have three fantastic chefs.
586
00:24:12,867 --> 00:24:14,600
Now is your moment of truth.
587
00:24:14,667 --> 00:24:16,300
Let's talk about chef
Chris Cosentino.
588
00:24:16,367 --> 00:24:18,000
He wrote
the modern definition guide
589
00:24:18,066 --> 00:24:20,667
to cooking with every part
of the animal
590
00:24:20,667 --> 00:24:22,467
and he is a top chef master.
591
00:24:23,467 --> 00:24:25,000
Chef Maneet Chauhan.
592
00:24:25,000 --> 00:24:26,266
Her culinary empire
593
00:24:26,266 --> 00:24:28,867
includes an ale house,
a modern diner,
594
00:24:28,867 --> 00:24:30,000
a Chinese restaurant,
595
00:24:30,000 --> 00:24:31,667
an Indian street food concept.
596
00:24:31,667 --> 00:24:33,967
Um, I think she's also
probably a doctor.
597
00:24:33,967 --> 00:24:36,166
-[laughs]
-Um, and she
won this little thing.
598
00:24:36,166 --> 00:24:38,400
What was it?
It was called the,
it was the...
599
00:24:38,467 --> 00:24:41,100
The kid's campsite
tournament of champions.
600
00:24:41,166 --> 00:24:42,900
Season two champion.
601
00:24:42,967 --> 00:24:44,800
So, that's just,
kind of, a minor deal.
602
00:24:45,567 --> 00:24:47,300
And then Chef Shenanigans
603
00:24:47,367 --> 00:24:50,867
created, uh, 450,000
successful restaurants,
604
00:24:50,867 --> 00:24:52,066
three time Triple G winner,
605
00:24:52,066 --> 00:24:53,900
Top Chef all-star.
606
00:24:53,967 --> 00:24:55,166
Chef, what are you thinking?
607
00:24:55,166 --> 00:24:56,767
Who's the one that's
not getting Stanford?
608
00:25:04,500 --> 00:25:06,000
I'm not gonna take
Chef Maneet.
609
00:25:06,066 --> 00:25:07,900
-[all laugh]
-Come on.
610
00:25:07,967 --> 00:25:10,066
[Guy] Good job.
That's the one
I wouldn't pick either.
611
00:25:10,066 --> 00:25:11,233
And then, to be honest
with you,
612
00:25:11,266 --> 00:25:14,066
I remember watching
his episodes of Top Chef, so.
613
00:25:14,066 --> 00:25:15,367
It's gonna be Chef Malarkey.
614
00:25:15,367 --> 00:25:17,066
-[Guy] You're going
against Shenanigans?
-Oh, he wants me.
615
00:25:17,066 --> 00:25:18,266
[Guy] "He wants me."
616
00:25:18,266 --> 00:25:19,900
-Cool, calm and collected...
-[Chris] Good choice.
617
00:25:19,967 --> 00:25:21,667
...and completely
out of their mind.
618
00:25:21,667 --> 00:25:23,100
-[all chuckle]
-[exhales heavily]
619
00:25:23,100 --> 00:25:24,000
-Oh, my gosh.
-Yeah.
620
00:25:24,867 --> 00:25:26,166
Yeah. Oh.
621
00:25:26,867 --> 00:25:28,567
I wanted to do this.
622
00:25:28,567 --> 00:25:29,767
[all laugh]
623
00:25:29,767 --> 00:25:32,867
So, that will leave us
a, uh, judging seat available.
624
00:25:32,867 --> 00:25:35,100
Uh, Hunter Fieri,
you did not
get called in.
625
00:25:35,100 --> 00:25:37,567
Grab your seat.
You'll be judging
on this round.
626
00:25:37,567 --> 00:25:40,066
$10,000 on the line
627
00:25:40,066 --> 00:25:42,667
and chefs, to your carts.
Good luck.
628
00:25:42,667 --> 00:25:43,967
[Maneet] Whoa!
629
00:25:48,567 --> 00:25:51,367
Chef Jonathan,
you already beat
out two bacon chefs.
630
00:25:52,667 --> 00:25:54,266
You got 10,000 bucks.
631
00:25:54,266 --> 00:25:56,900
You have a chance
at winning
another 10,000 bucks.
632
00:25:56,967 --> 00:25:59,467
Only thing is,
you gotta go up against
633
00:25:59,467 --> 00:26:01,700
one of the real legends
here of Triple G.
634
00:26:01,767 --> 00:26:05,000
The one and only,
Chef Shenanigans,
Brian Malarkey.
635
00:26:06,166 --> 00:26:07,467
Ah.
636
00:26:07,467 --> 00:26:09,567
Good choice, though.
Good choice.
637
00:26:09,567 --> 00:26:11,066
Brilliant choice. [laughs]
638
00:26:11,066 --> 00:26:13,000
So, for the final
battle, chefs,
639
00:26:13,000 --> 00:26:14,900
I want you to prepare
the judges
640
00:26:16,000 --> 00:26:18,266
bacon two ways.
641
00:26:18,266 --> 00:26:20,266
Double the bacon,
double the fun.
642
00:26:20,266 --> 00:26:22,266
We are giving away
potentially 20,000 bucks.
643
00:26:22,266 --> 00:26:24,467
So, if we're gonna give away
that, kind of, money,
644
00:26:24,467 --> 00:26:26,166
we need to have
a competition
645
00:26:26,166 --> 00:26:27,567
that's gonna be
worthy of that.
646
00:26:27,567 --> 00:26:31,100
So, this will be
a bacon budget battle.
647
00:26:31,166 --> 00:26:32,367
-Oh.
-[Guy] That's right.
648
00:26:32,367 --> 00:26:34,300
Now, Wendy's
our cash register.
She's right over here.
649
00:26:34,367 --> 00:26:36,767
You have to pay
for all your
ingredients using...
650
00:26:38,166 --> 00:26:40,066
Hunter, you got any money?
651
00:26:40,066 --> 00:26:41,567
I've got a quarter.
652
00:26:41,567 --> 00:26:44,100
Oh, wait a second.
I've got some cash.
653
00:26:44,100 --> 00:26:46,700
-Not a lot.
-All right, I'll give you
each $15.
654
00:26:49,467 --> 00:26:50,300
There you go.
655
00:26:53,367 --> 00:26:54,667
All right, you know what?
656
00:26:54,667 --> 00:26:57,467
Both of you can have
any bacon that you want,
for free.
657
00:26:57,467 --> 00:26:59,967
The other ingredients,
you have to spend
your $15 on.
658
00:26:59,967 --> 00:27:01,367
Oh.
659
00:27:01,367 --> 00:27:03,467
Jonathan, I've got
one more thing
that's gonna make you smile.
660
00:27:03,467 --> 00:27:04,800
Something's not good.
661
00:27:04,867 --> 00:27:06,500
-Oh, man.
-Not good at all.
662
00:27:06,567 --> 00:27:07,667
This is great.
663
00:27:08,266 --> 00:27:09,700
Cosentino, tag team.
664
00:27:09,767 --> 00:27:11,667
Tag team, tag it, man.
Tag it.
665
00:27:11,667 --> 00:27:13,767
-[laughs]
-Now you don't wanna play.
666
00:27:13,767 --> 00:27:17,000
Let's make this
an ABC budget battle.
667
00:27:17,900 --> 00:27:19,600
Yes.
668
00:27:19,667 --> 00:27:20,867
I'm gonna pick
a letter out of here
669
00:27:20,867 --> 00:27:22,567
and any of the ingredients
670
00:27:22,567 --> 00:27:24,467
that start with that letter
671
00:27:24,467 --> 00:27:27,000
you could also
shop for free.
Here we go.
672
00:27:33,467 --> 00:27:34,667
B.
673
00:27:34,667 --> 00:27:37,100
-Beer.
-Anything that starts
with the letter B,
674
00:27:38,500 --> 00:27:40,166
-you can get for free.
-Okay.
675
00:27:42,066 --> 00:27:44,066
-Shenanigans,
that's his letter.
-[Brian] Oh.
676
00:27:44,066 --> 00:27:46,567
-[chuckles]
-No, I already built the dish
in my head.
677
00:27:46,567 --> 00:27:48,100
-I'm ready to go.
-[Guy] Your letter.
678
00:27:48,166 --> 00:27:50,867
Oh, you are so mean.
[laughs]
679
00:27:50,867 --> 00:27:52,767
Shenanigans gets letter,
680
00:27:53,467 --> 00:27:55,567
close to a B.
It's a P.
681
00:27:55,567 --> 00:27:58,066
-P, okay, yeah.
-[Guy] You happy with that?
682
00:27:58,066 --> 00:28:00,400
Chef Jonathan,
anything that starts
with a letter B,
683
00:28:00,467 --> 00:28:01,700
you can get for free.
684
00:28:01,700 --> 00:28:04,567
Chef Shenanigans,
anything that starts
with a letter D,
685
00:28:04,567 --> 00:28:06,100
-you can get for free.
-[Brian] No.
686
00:28:06,100 --> 00:28:08,100
All right, let's do
the whole grocery store
with P.
687
00:28:08,100 --> 00:28:09,200
-[laughs]
-[Brian] Please, whoa.
688
00:28:09,266 --> 00:28:11,100
I've used up all I got.
689
00:28:11,100 --> 00:28:13,467
[Guy] Okay, I've given you
three choices.
690
00:28:13,467 --> 00:28:14,867
You don't like
these two choices.
691
00:28:14,867 --> 00:28:17,367
-I like P.
-So, this is the one?
692
00:28:17,367 --> 00:28:19,467
-This is the choice
you wanna go with?
-Yes.
693
00:28:19,467 --> 00:28:20,867
This is the one?
694
00:28:20,867 --> 00:28:22,600
-Do it. [laughs]
-Really? [chuckles]
695
00:28:23,467 --> 00:28:25,166
Not my first rodeo, cowboy.
696
00:28:27,567 --> 00:28:29,467
-Shut up.
-[Guy laughing]
697
00:28:30,000 --> 00:28:31,467
[Brian] Ah.
698
00:28:32,367 --> 00:28:35,500
That's the most fun
I've had all week.
699
00:28:35,567 --> 00:28:37,700
[Jonathan] Competing against
a chef like Brian Malarkey,
700
00:28:37,767 --> 00:28:38,800
I got the shakes
a little bit.
701
00:28:39,800 --> 00:28:42,367
[Brian] This Jonathan guy
is next level,
702
00:28:42,367 --> 00:28:44,066
but I came to win.
703
00:28:45,000 --> 00:28:47,100
How am I gonna make
$15 work
704
00:28:47,166 --> 00:28:49,400
to beat a chef
of this caliber?
705
00:28:49,467 --> 00:28:51,300
I get to grab
anything with a B for free
706
00:28:51,367 --> 00:28:53,000
and I get
all my bacon for free.
707
00:28:53,066 --> 00:28:55,100
After hearing the critiques
in the first round,
708
00:28:55,166 --> 00:28:57,000
my strategy was to make sure
709
00:28:57,066 --> 00:28:59,266
bacon was forefront
and the star.
710
00:28:59,266 --> 00:29:00,367
[Brian] Jonathan, this is
the way it works.
711
00:29:00,367 --> 00:29:01,667
When he says
you can use
whatever you want,
712
00:29:01,667 --> 00:29:03,500
you just grab it all.
713
00:29:03,567 --> 00:29:05,567
[Jonathan] I grab pork belly,
slab bacon.
714
00:29:05,567 --> 00:29:07,667
That jalapeno bacon
was so good
from the first round,
715
00:29:07,667 --> 00:29:09,667
I had to use it again.
716
00:29:09,667 --> 00:29:12,166
My bacon two ways,
I'm thinking,
717
00:29:12,166 --> 00:29:14,967
a big piece of pork belly
and bacon
and brussels sprouts.
718
00:29:14,967 --> 00:29:16,967
And it starts with a B,
so it's free.
719
00:29:16,967 --> 00:29:18,467
[Guy] Brussel sprouts
are great.
720
00:29:18,467 --> 00:29:19,667
[indistinct]
721
00:29:19,667 --> 00:29:20,800
[Jonathan] Purple cabbage.
722
00:29:20,867 --> 00:29:22,000
Oh, you're buying that?
723
00:29:22,000 --> 00:29:23,266
-I'm buying that.
-Gotcha, gotcha. Excuse me.
724
00:29:23,266 --> 00:29:24,767
Forgot I gave you money.
725
00:29:24,767 --> 00:29:26,900
[Jonathan]
Let's make a hash to go
underneath this pork belly.
726
00:29:26,967 --> 00:29:28,166
Something a little lighter
727
00:29:28,166 --> 00:29:30,100
to kind of go
with the fats of the bacon.
728
00:29:30,100 --> 00:29:31,667
All right. We need...
729
00:29:31,667 --> 00:29:32,967
...chipotle. Chipotle.
730
00:29:32,967 --> 00:29:34,867
Brussel sprouts kind
of need richness.
731
00:29:34,867 --> 00:29:37,400
And I'm going
to get chipotle mayo
732
00:29:37,467 --> 00:29:39,166
and I had to grab some
barbeque sauce.
733
00:29:39,166 --> 00:29:40,567
'Cause barbeque sauce is free.
734
00:29:40,567 --> 00:29:43,967
-I sense a theme
with the whole bacon thing.
-[chuckles]
735
00:29:43,967 --> 00:29:46,467
You know, ultimately,
I didn't need to spend
the whole $15 dollars.
736
00:29:46,467 --> 00:29:48,100
My cart is full of bacon.
737
00:29:48,166 --> 00:29:49,300
I cannot lose.
738
00:29:50,700 --> 00:29:55,400
So, Shenanigans got letter P
and Jonathan got B.
739
00:29:55,467 --> 00:29:57,467
I think B's gonna be better.
740
00:29:57,467 --> 00:29:59,900
Be better, get it?
741
00:29:59,967 --> 00:30:02,000
[Brian] Pork. Pork.
742
00:30:02,066 --> 00:30:05,500
Bacon two ways?
I can't do anything two ways,
all right? I need it all.
743
00:30:05,567 --> 00:30:07,266
There's so many great bacons
in flavor town market.
744
00:30:07,266 --> 00:30:10,867
This is going to be epic!
All the bacon
we want for free!
745
00:30:10,867 --> 00:30:13,767
Oh, some pancetta,
some pork belly.
746
00:30:13,767 --> 00:30:15,767
I'm gonna do pork belly
two ways.
747
00:30:15,767 --> 00:30:17,400
Oh, yeah!
748
00:30:17,467 --> 00:30:18,667
Glazed pork belly.
749
00:30:18,667 --> 00:30:21,000
Alongside a fried pork belly.
750
00:30:21,066 --> 00:30:22,533
You out of your mind!
751
00:30:22,533 --> 00:30:25,800
I'm gonna make the most
amazing cream
and butter puree
752
00:30:25,867 --> 00:30:27,000
with slab bacon.
753
00:30:27,066 --> 00:30:28,500
I need some of the...
[sighs]
754
00:30:28,567 --> 00:30:30,000
I need something sweet,
755
00:30:30,066 --> 00:30:31,967
so, I'm gonna spend a little
money and get an apple.
756
00:30:31,967 --> 00:30:34,266
Is there a P on a potato?
757
00:30:34,266 --> 00:30:37,100
My strategy here is,
I'm just gonna play
the P's hard.
758
00:30:37,100 --> 00:30:38,667
Potato.
759
00:30:38,667 --> 00:30:40,500
Parsnip. Oh.
760
00:30:40,567 --> 00:30:41,767
Parsley.
761
00:30:41,767 --> 00:30:43,667
I want like a granola.
Like a crunch.
762
00:30:43,667 --> 00:30:45,567
Pistachios.
763
00:30:45,567 --> 00:30:48,100
Parmesan, oh.
764
00:30:48,100 --> 00:30:49,867
Pumpkin seeds.
765
00:30:49,867 --> 00:30:51,266
If I can use all P's
766
00:30:51,266 --> 00:30:53,000
then why do
I even need this money?
767
00:30:53,000 --> 00:30:56,367
Pomegranate concentrate.
Pomegranate molasses.
768
00:30:56,367 --> 00:31:00,400
I'm about to show you
how you make bacon
the superstar of your dish.
769
00:31:00,967 --> 00:31:02,100
Peppercorns!
770
00:31:02,100 --> 00:31:03,567
[Guy] 25 to go, boys!
771
00:31:04,266 --> 00:31:06,467
[chuckling]
What was that?
772
00:31:06,467 --> 00:31:08,000
[Brian] Just some cream,
please.
773
00:31:08,066 --> 00:31:09,767
I had to buy the apple.
774
00:31:09,767 --> 00:31:12,166
[Guy] Probably the most mellow
guy we've seen on Triple G
in a while
775
00:31:12,166 --> 00:31:14,066
going against the most...
776
00:31:14,066 --> 00:31:16,367
Against the craziest person
we've ever seen in Triple G.
777
00:31:16,367 --> 00:31:17,500
[Brian] Hoo-yeah!
778
00:31:27,100 --> 00:31:29,100
[Guy] 23 minutes!
23 to go!
779
00:31:29,166 --> 00:31:32,000
Bacon two ways. Talk about
a tough competition.
780
00:31:32,066 --> 00:31:35,367
[Chris] We have Jonathan.
He beat out two
other bacon competitors
781
00:31:35,367 --> 00:31:37,367
to choose Shenanigans.
782
00:31:37,367 --> 00:31:42,567
Jonathan has the chance now
to take his $10,000
to $20,000.
783
00:31:42,567 --> 00:31:46,700
All he's gotta do is beat
the guy that's running
in circles right now.
784
00:31:46,767 --> 00:31:48,867
Let's go, Jonathan!
785
00:31:48,867 --> 00:31:50,767
[Jonathan] The challenge
is to do bacon two ways.
786
00:31:50,767 --> 00:31:53,100
I'm gonna step it up
a little bit and do bacon
three ways.
787
00:31:53,100 --> 00:31:55,867
I'm gonna make
barbeque grilled pork belly,
788
00:31:55,867 --> 00:31:58,467
over top of bacon
and brussels sprouts hash.
789
00:31:58,467 --> 00:32:01,767
My main focus was to make sure
that bacon was the star
790
00:32:01,767 --> 00:32:04,367
and not questioned again
this round.
791
00:32:04,367 --> 00:32:06,900
Out of the fryer,
you want your pork belly
to be GBD.
792
00:32:06,967 --> 00:32:08,567
Golden, brown
and delicious.
793
00:32:08,567 --> 00:32:10,500
Brush it in the barbeque
and get it on the grill.
794
00:32:10,567 --> 00:32:12,066
[Hunter] Jonathan is moving
and grooving here.
795
00:32:12,066 --> 00:32:14,867
He took the pork belly,
threw it in the deep fryer
796
00:32:14,867 --> 00:32:16,667
to accelerate
the cooking process.
797
00:32:16,667 --> 00:32:20,200
So not only will
it give it the crispy skin
on the outside,
798
00:32:20,266 --> 00:32:23,867
but it will also keep
it really tender
and juicy in the inside.
799
00:32:23,867 --> 00:32:25,367
It looks beautiful!
800
00:32:26,266 --> 00:32:27,533
[Jonathan] If I get this win,
801
00:32:27,533 --> 00:32:30,266
I get to go home and say,
"I beat a Triple G at best."
802
00:32:30,266 --> 00:32:31,800
Who doesn't wanna
be able to say that?
803
00:32:33,200 --> 00:32:36,767
[Brian] Gonna turn the slab
bacon into pork belly.
804
00:32:36,767 --> 00:32:38,266
Shenanigan,
what's on your menu?
805
00:32:38,266 --> 00:32:42,367
[Brian] Glazed pork belly
alongside a fried pork belly.
806
00:32:42,367 --> 00:32:44,400
Parsnip, potato puree,
807
00:32:44,467 --> 00:32:46,667
pomegranate molasses
vinaigrette.
808
00:32:46,667 --> 00:32:48,667
You know, I just like to keep
my dishes real simple.
809
00:32:48,667 --> 00:32:51,367
That's you!
Old, Captain Simple here.
810
00:32:51,367 --> 00:32:53,800
[Brian] I also want
to get some cream
and butter boiling.
811
00:32:53,867 --> 00:32:56,500
I'm going to finish
the potatoes and the parsnips
812
00:32:56,567 --> 00:32:57,900
in the cream and butter.
813
00:32:57,967 --> 00:33:00,300
'Cause fat equals flavor.
814
00:33:00,367 --> 00:33:02,100
And this is Flavortown
815
00:33:02,100 --> 00:33:03,767
and it's a baking challenge.
816
00:33:03,767 --> 00:33:05,367
And I'm here to win.
817
00:33:08,000 --> 00:33:11,467
Looks like Malarkey
is pulling pork belly out
of boiling water.
818
00:33:11,467 --> 00:33:13,266
He's rehydrating the bacon.
819
00:33:13,266 --> 00:33:14,533
[Brian] Pull it out
and fry it,
820
00:33:14,567 --> 00:33:17,500
so it'll be crispy
on the outside
and soft in the middle.
821
00:33:17,567 --> 00:33:20,266
I'm just throwing pork
in every cooking
apparatus I have,
822
00:33:20,266 --> 00:33:21,400
let's see what happens.
823
00:33:21,467 --> 00:33:25,300
I really like the direction
that Jonathan's taking it.
824
00:33:25,367 --> 00:33:27,367
[Jonathan] The work on
my bacon brussels sprout hash.
825
00:33:27,367 --> 00:33:30,100
Jonathan, he completed all
of these really smart moves.
826
00:33:30,100 --> 00:33:31,467
He's rendering the bacon,
827
00:33:31,467 --> 00:33:33,667
making sure that there
is that bacon fat
828
00:33:33,667 --> 00:33:35,467
in which he's cooking
the brussels sprouts.
829
00:33:35,467 --> 00:33:37,266
I mean like,
all of those steps,
830
00:33:37,266 --> 00:33:40,700
they build layers
of yumminess in the end.
831
00:33:40,767 --> 00:33:43,367
So this is gonna be a brussels
sprout bacon hash.
832
00:33:43,367 --> 00:33:44,567
-Yes, sir.
-Okay.
833
00:33:44,567 --> 00:33:46,000
[Guy] You're gonna spice
it up a little bit?
834
00:33:46,066 --> 00:33:48,400
I see some chipotles
over there. Got it.
835
00:33:48,467 --> 00:33:50,166
14 minutes!
836
00:33:50,166 --> 00:33:51,533
[Jonathan] As I'm playing
this round,
837
00:33:51,533 --> 00:33:54,567
I've already won
$10,000 in bank
time with my son.
838
00:33:54,567 --> 00:33:56,033
But as I'm cooking,
I'm like,
839
00:33:56,033 --> 00:33:58,300
"If I can pull
this round out too
there's another $10,000."
840
00:33:58,367 --> 00:33:59,767
That just means
more time with my son.
841
00:33:59,767 --> 00:34:02,166
I work hard. I've sacrificed
a bunch by winning this round.
842
00:34:02,166 --> 00:34:04,567
I can really
just take some time off
843
00:34:04,567 --> 00:34:06,066
and give it back to my son.
844
00:34:06,066 --> 00:34:08,367
He's everything
and I miss him a lot.
845
00:34:10,367 --> 00:34:11,867
[Maneet] It's going to be
tough for Malarkey,
846
00:34:11,867 --> 00:34:14,900
because we saw the dish
that Jonathan served us
in the first round.
847
00:34:14,967 --> 00:34:16,600
He is a very solid chef.
848
00:34:17,567 --> 00:34:20,300
Bacon loves sweet, all right?
849
00:34:20,367 --> 00:34:22,200
And I want more texture.
850
00:34:22,266 --> 00:34:25,500
So, I wanna make this tart
apple pancetta granola.
851
00:34:25,567 --> 00:34:27,867
So Jonathan,
I just judged his first round.
852
00:34:27,867 --> 00:34:29,767
His dish was the bomb.
853
00:34:29,767 --> 00:34:31,300
This guy knows how to cook.
854
00:34:31,367 --> 00:34:32,767
He's a competitive chef.
855
00:34:32,767 --> 00:34:34,867
And I have to bring my A game.
856
00:34:34,867 --> 00:34:36,367
Can I buy a pea?
857
00:34:36,367 --> 00:34:41,000
Malarkey is leaning
very heavily on getting
everything which is free.
858
00:34:41,000 --> 00:34:42,767
Everything which starts
with P.
859
00:34:42,767 --> 00:34:44,567
[Brian] Buying the pancetta,
papitas,
860
00:34:44,567 --> 00:34:48,266
pistachios, parmesan crips,
it is so epicly good.
861
00:34:48,266 --> 00:34:49,700
If I win this challenge,
862
00:34:49,767 --> 00:34:53,100
I'm gonna give $7,500 dollars
to Golden Rule Charity.
863
00:34:53,100 --> 00:34:55,266
And because Jonathan's story
is so amazing
864
00:34:55,266 --> 00:34:56,900
about him going
and hanging out with his son.
865
00:34:56,967 --> 00:34:59,567
I'm gonna give Jonathan
$2,500 dollars also.
866
00:34:59,567 --> 00:35:01,100
I love this guy.
867
00:35:01,100 --> 00:35:03,667
We've got the pork belly
and I take it
out of the fryer.
868
00:35:03,667 --> 00:35:05,567
I take a little
pomegranate molasses
869
00:35:05,567 --> 00:35:06,767
and pomegranate juice,
870
00:35:06,800 --> 00:35:09,367
some chili pepper flakes
that I had on my station
871
00:35:09,367 --> 00:35:14,066
and I put slab bacon
that's been boiled,
fried into the glaze.
872
00:35:14,066 --> 00:35:18,166
And absorb all that really
spicy, sweet heat.
873
00:35:18,166 --> 00:35:19,266
Amazing.
874
00:35:19,266 --> 00:35:21,300
[Guy] Five minutes.
Five to go.
875
00:35:21,367 --> 00:35:22,900
[Jonathan] To start
this plating process,
876
00:35:22,967 --> 00:35:25,700
we put the brussels sprout
cabbage and bacon hash.
877
00:35:25,767 --> 00:35:29,700
And then on top we put those
two pieces of beautifully
grilled pork belly.
878
00:35:29,767 --> 00:35:32,467
And we top that all off
with brussels sprout leaves.
879
00:35:32,467 --> 00:35:35,000
And I think I might have
brought the bacon
home on this one.
880
00:35:36,166 --> 00:35:37,700
[Brian] Oh, my God.
881
00:35:37,767 --> 00:35:40,667
It's time to play.
I take the beautiful
potato puree.
882
00:35:40,667 --> 00:35:44,166
Deep fried pork belly.
Pomegranate chilly
glazed pork belly.
883
00:35:44,166 --> 00:35:46,066
Put that next to it.
So it's got the duo.
884
00:35:46,066 --> 00:35:47,767
Now it's time to really put it
all together
885
00:35:47,767 --> 00:35:50,367
and that's what this beautiful
apple, pancetta,
886
00:35:50,367 --> 00:35:53,967
parsley, pistachio, parmesan,
887
00:35:53,967 --> 00:35:56,467
pepita, granola on top of it.
888
00:35:56,467 --> 00:35:58,667
And voila, my friends.
889
00:35:58,667 --> 00:36:00,200
It's a pork party.
890
00:36:00,266 --> 00:36:02,467
By Brian Malarkey
'Shenanigans.'
891
00:36:02,467 --> 00:36:05,567
[Guy] Five. Four. Three.
892
00:36:05,867 --> 00:36:07,667
Two. One.
893
00:36:07,667 --> 00:36:08,667
That's it!
894
00:36:08,667 --> 00:36:10,166
-Boom!
-[all applauding]
895
00:36:10,166 --> 00:36:12,467
[Guy] All right, Chefs.
You made bacon two ways.
896
00:36:12,467 --> 00:36:14,066
But there's only one way
to win.
897
00:36:14,066 --> 00:36:16,266
Let's take it to the judges.
Right this way!
898
00:36:25,300 --> 00:36:26,667
All right, judges,
899
00:36:26,667 --> 00:36:30,266
this is the final battle
of our Beat the Judges
Bacon Special.
900
00:36:30,266 --> 00:36:34,867
ABC budget battle chefs
had to present bacon
two different ways
901
00:36:34,867 --> 00:36:37,367
with only $15
worth of ingredients.
902
00:36:37,367 --> 00:36:40,200
B for Chef Jonathan.
P for Chef Shenanigans.
903
00:36:40,266 --> 00:36:41,500
Chef Jonathan,
you're up first.
904
00:36:41,567 --> 00:36:42,867
Tell us how you did
bacon two ways.
905
00:36:42,867 --> 00:36:45,667
I got a pork belly
that I crisped in the fryer,
906
00:36:45,667 --> 00:36:47,433
then based it in barbecue.
907
00:36:47,433 --> 00:36:51,667
Then underneath you have
a brussels sprout cabbage
and shallot hash saute.
908
00:36:51,667 --> 00:36:53,800
And there is two different
types of bacon.
909
00:36:53,867 --> 00:36:56,367
The slab bacon
and the jalapeno bacon.
910
00:36:56,367 --> 00:36:57,767
So, we got bacon three ways.
911
00:36:57,767 --> 00:36:59,166
You told me
to step the bacon up.
912
00:36:59,166 --> 00:37:00,400
-I stepped the bacon up.
-Yep.
913
00:37:00,467 --> 00:37:02,700
You definitely stepped
up the bacon on this one.
914
00:37:02,767 --> 00:37:05,367
I'm really impressed
with the tenderness
915
00:37:05,367 --> 00:37:07,367
of the bacon right
in the center.
916
00:37:07,367 --> 00:37:10,667
The smoke comes through,
the glaze on
it is really lovely.
917
00:37:10,667 --> 00:37:13,266
I think it's a really
well balanced bite.
918
00:37:13,266 --> 00:37:16,800
But part of gameplay
was you had $15.
919
00:37:16,867 --> 00:37:20,266
You are very thrifty shopper
as you had $8 left over.
920
00:37:20,266 --> 00:37:23,500
And you used only one letter
with the letter B.
921
00:37:23,567 --> 00:37:24,667
Thank you.
922
00:37:24,667 --> 00:37:26,100
This is a very cohesive dish.
923
00:37:26,100 --> 00:37:28,367
I think if like
brussels sprouts and bacon,
924
00:37:28,367 --> 00:37:29,867
kind of like we do brussels
sprout in the oven, right?
925
00:37:29,867 --> 00:37:32,500
Put some bacon on top,
little lemon zest.
926
00:37:32,567 --> 00:37:34,266
This all worked
so well together.
927
00:37:34,266 --> 00:37:36,200
That pork belly is really,
really tender.
928
00:37:36,266 --> 00:37:38,800
I don't need a knife for it,
I just used my fork
and it just comes right off.
929
00:37:38,867 --> 00:37:40,066
The presentation is lovely.
930
00:37:40,066 --> 00:37:41,600
It's very inviting.
931
00:37:41,600 --> 00:37:44,400
And I love the fact that
you put some
fried brussels sprouts
932
00:37:44,467 --> 00:37:45,634
on top also.
933
00:37:45,634 --> 00:37:47,967
I think that is just
the crowning glory
on the dish.
934
00:37:47,967 --> 00:37:52,900
In the hash there are some
pieces of bacon which are not
rendered properly.
935
00:37:52,967 --> 00:37:55,867
So they almost have
that very chewy quality.
936
00:37:55,867 --> 00:37:58,767
So, I think it needed
to be cut
a little bit smaller,
937
00:37:58,767 --> 00:38:00,233
rendered a little longer,
938
00:38:00,233 --> 00:38:04,266
so that the fat would have
gone much better
with the entire hash.
939
00:38:04,266 --> 00:38:05,166
Thank you.
940
00:38:05,166 --> 00:38:07,266
All right. Up next.
Chef Shenanigan.
941
00:38:07,266 --> 00:38:08,667
Brian, what do you got for us?
942
00:38:08,667 --> 00:38:10,967
Thank you Guy for the amazing
opportunity to get
all that bacon.
943
00:38:10,967 --> 00:38:12,200
I just got it all.
944
00:38:12,200 --> 00:38:15,467
I got the slab bacon belly
and I got the pork belly also.
945
00:38:15,467 --> 00:38:18,767
Parmesan potato puree,
946
00:38:18,767 --> 00:38:21,100
on top of that we have the
two different pork bellies.
947
00:38:21,100 --> 00:38:24,400
One of them is glazed
with pomegranate and chilies
to give it some nice spice.
948
00:38:24,467 --> 00:38:25,667
The other's just natural.
949
00:38:25,667 --> 00:38:29,100
On top of that
we made a pancetta vinaigrette
950
00:38:29,100 --> 00:38:31,200
with tart apples
951
00:38:31,266 --> 00:38:32,667
and pink peppercorns.
952
00:38:32,667 --> 00:38:35,200
Because I got every P
in the house.
953
00:38:35,266 --> 00:38:38,700
Brian, you got so many
of these P ingredients.
954
00:38:39,800 --> 00:38:42,667
That the bacon challenge...
955
00:38:45,066 --> 00:38:47,000
that got completely
lost in this.
956
00:38:48,700 --> 00:38:49,867
[chuckles]
957
00:38:49,867 --> 00:38:52,066
Got you! Got you!
958
00:38:52,066 --> 00:38:53,467
-Got you!
-[all laughing]
959
00:38:55,367 --> 00:38:56,767
There's so much bacon on that.
960
00:38:57,567 --> 00:38:59,467
I'm having more fun with this
961
00:38:59,467 --> 00:39:01,500
than I've had at a little
kid's birthday party.
962
00:39:01,567 --> 00:39:04,367
-This is awesome. Keep it up.
-Whoo!
963
00:39:04,367 --> 00:39:07,066
So, overall, I think
this is absolutely delicious.
964
00:39:07,066 --> 00:39:10,867
I love the fact that you have
the potato and the parsnip
puree at the bottom.
965
00:39:10,867 --> 00:39:13,000
It's luscious and creamy.
966
00:39:13,000 --> 00:39:17,367
And it almost balances
the fattiness that you get
from the pork belly.
967
00:39:17,367 --> 00:39:20,200
And also the way
you've rendered the bacon,
968
00:39:20,266 --> 00:39:21,867
it's nice and crispy
and crunchy.
969
00:39:21,867 --> 00:39:23,166
The bacon two way.
970
00:39:23,166 --> 00:39:25,300
The one which
has the spice on it,
971
00:39:25,367 --> 00:39:28,100
I think that is the one which
I'm gravitating towards more
972
00:39:28,166 --> 00:39:29,800
because it's got
a lot of flavor.
973
00:39:29,867 --> 00:39:33,667
The one which you boiled
and then deep fried it,
974
00:39:33,667 --> 00:39:37,300
I think that needs a lot more
flavor on top of it
975
00:39:37,367 --> 00:39:38,500
and a lot more
seasoning on it.
976
00:39:38,567 --> 00:39:40,000
Puree is very creamy.
977
00:39:40,066 --> 00:39:43,000
I think you played the
challenge of all the bacon
978
00:39:43,066 --> 00:39:44,800
and incorporated it very well.
979
00:39:44,867 --> 00:39:48,000
Texturally, I like the play
off both of them
980
00:39:48,000 --> 00:39:49,300
with that potato on the base.
981
00:39:49,367 --> 00:39:52,200
But I do agree
that you did need that heat
982
00:39:52,266 --> 00:39:53,767
because of the richness.
983
00:39:53,767 --> 00:39:55,500
Texturally though,
it's really quite fun.
984
00:39:55,567 --> 00:39:56,467
Thank you.
985
00:39:56,467 --> 00:39:57,967
All right.
Thank you very much.
986
00:39:57,967 --> 00:39:59,300
Judges need to deliberate.
987
00:39:59,367 --> 00:40:01,467
Chefs, you need
to go back to the kitchen.
988
00:40:01,467 --> 00:40:04,367
And we will call you back
when we have a final score.
Thank you very much.
989
00:40:04,367 --> 00:40:05,700
All right, judges.
990
00:40:05,767 --> 00:40:07,767
Remember, we have 20 points
available in gameplay.
991
00:40:07,767 --> 00:40:10,500
20 points available in taste
and 10 points for plating.
992
00:40:10,567 --> 00:40:13,066
For a possible of 50 points.
993
00:40:13,066 --> 00:40:16,567
Which bacon master is going
to enjoy the sweet taste
of victory.
994
00:40:23,667 --> 00:40:24,800
All right, judges.
Thank you very much.
995
00:40:24,867 --> 00:40:26,200
Let's go ahead and bring
our chefs back in, please.
996
00:40:28,567 --> 00:40:29,800
Let's get into this.
997
00:40:29,867 --> 00:40:32,667
Chef Jonathan.
We will start with you first.
998
00:40:32,667 --> 00:40:34,567
Out of 20 points in gameplay.
999
00:40:35,000 --> 00:40:36,567
14 for gameplay.
1000
00:40:37,300 --> 00:40:38,767
17 for taste.
1001
00:40:39,467 --> 00:40:40,700
8 for plating.
1002
00:40:40,767 --> 00:40:41,800
A score of 39.
1003
00:40:42,600 --> 00:40:44,000
Congratulations.
1004
00:40:44,700 --> 00:40:46,667
Shenanigans got to beat 39.
1005
00:40:48,767 --> 00:40:49,967
Out of 20.
1006
00:40:49,967 --> 00:40:52,000
15 in gameplay.
1007
00:40:52,767 --> 00:40:54,367
16 in taste
1008
00:40:54,367 --> 00:40:56,600
and going to plating,
a seven
1009
00:40:56,667 --> 00:40:58,767
-for a score of 38.
-[all cheering]
1010
00:40:58,767 --> 00:41:00,567
-Congratulations,
Chef Jonathan!
-[all applauding]
1011
00:41:01,600 --> 00:41:03,000
Congratulations!
1012
00:41:03,967 --> 00:41:05,367
Nice work. Nice work.
1013
00:41:05,367 --> 00:41:07,000
Nice work.
1014
00:41:07,066 --> 00:41:08,967
-What do you think of that?
-[laughing]
1015
00:41:09,900 --> 00:41:11,767
[all laughing]
1016
00:41:11,767 --> 00:41:13,567
This is gonna take a minute.
1017
00:41:13,567 --> 00:41:15,100
[Jonathan]
Beating Chef Malarkey,
1018
00:41:15,100 --> 00:41:16,367
I don't even know the words.
1019
00:41:16,367 --> 00:41:17,867
I actually can call myself
1020
00:41:17,867 --> 00:41:19,266
you know, the King of Bacon.
1021
00:41:19,266 --> 00:41:20,767
Like, that might
be the next tattoo.
1022
00:41:20,767 --> 00:41:22,166
It's such
a memorable experience.
1023
00:41:22,166 --> 00:41:23,867
I'll never forget this.
1024
00:41:23,867 --> 00:41:25,600
Thank you... Thank you.
1025
00:41:25,667 --> 00:41:27,066
Well, you don't thank us,
my friend.
1026
00:41:27,066 --> 00:41:28,767
You are the one
that just did this.
1027
00:41:28,767 --> 00:41:30,400
Ladies and gentlemen,
congratulations!
1028
00:41:30,467 --> 00:41:32,467
You won $10,000
in the first round,
1029
00:41:32,467 --> 00:41:33,900
$10,000 in the second round
1030
00:41:33,967 --> 00:41:38,100
-for a total
of $20,000!
-[all cheering]
1031
00:41:38,166 --> 00:41:39,867
I think one of the things
that you were talking about,
1032
00:41:39,867 --> 00:41:41,166
see if you won the money,
1033
00:41:41,166 --> 00:41:43,500
you're gonna go see your son,
you got $20,000.
1034
00:41:43,567 --> 00:41:44,767
-What's your son's name?
-Elias.
1035
00:41:44,767 --> 00:41:46,767
-Elias. And how old is he?
-He's 11.
1036
00:41:46,767 --> 00:41:48,467
Elias, I gotta tell you
what buddy,
1037
00:41:48,467 --> 00:41:50,266
you have gotta be so proud
of your daddy.
1038
00:41:50,266 --> 00:41:52,000
He came here,
he battled it out,
1039
00:41:52,066 --> 00:41:53,467
he beat a big time chef
1040
00:41:53,467 --> 00:41:55,800
and this
is the baller bacon chef.
1041
00:41:55,867 --> 00:41:56,900
We'll see you next week.
1042
00:41:56,967 --> 00:41:57,900
Guy's Grocery Games.
1043
00:41:57,967 --> 00:41:58,033
-Adios!
-[all cheering]