1 00:00:00,634 --> 00:00:01,967 I'm Bobby Flay. 2 00:00:01,967 --> 00:00:05,634 Each week, one brave chef will try to take me down in my house. 3 00:00:05,634 --> 00:00:07,734 -I'm not worried about Bobby. -What? 4 00:00:07,734 --> 00:00:09,066 -[crowd gasps] -Ooh! 5 00:00:09,066 --> 00:00:11,367 This culinary battle is going to shake down in two rounds. 6 00:00:11,367 --> 00:00:12,700 Round one, to get to me, 7 00:00:12,700 --> 00:00:14,867 two contenders have to go through each other, 8 00:00:14,867 --> 00:00:16,867 using an ingredient of my choice. 9 00:00:16,867 --> 00:00:18,166 Let's do it! 10 00:00:18,166 --> 00:00:19,734 [Bobby] Two people that know me well 11 00:00:19,734 --> 00:00:23,166 will decide who's got the skills to beat me. 12 00:00:23,166 --> 00:00:26,100 Round two, I go head-to-head with the winning contender. 13 00:00:26,100 --> 00:00:29,367 It's their turn to surprise me with their signature dish. 14 00:00:29,367 --> 00:00:30,000 -Go! -[singing] Friendly competition! 15 00:00:30,000 --> 00:00:31,500 -Go! -[singing] Friendly competition! 16 00:00:31,500 --> 00:00:34,100 -Is that distracting? -This is going to be the first one I don't finish. 17 00:00:34,100 --> 00:00:35,867 -Flay's in trouble! -Whoo! 18 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line? -No! 19 00:00:37,500 --> 00:00:38,900 Everyone's out to beat me. 20 00:00:43,066 --> 00:00:45,000 -Yeah! -[clapping] 21 00:00:45,000 --> 00:00:47,467 All right, everybody, throw your hands in the air 22 00:00:47,467 --> 00:00:49,700 for two very talented troublemakers, 23 00:00:49,700 --> 00:00:51,166 Chef Anne Burrell, 24 00:00:51,166 --> 00:00:54,066 and the hip hop icon Lil Jon. 25 00:00:54,066 --> 00:00:56,367 [audience cheering] 26 00:00:56,367 --> 00:00:58,166 Yeah! 27 00:00:58,166 --> 00:00:59,634 [cheering and applause] 28 00:01:01,000 --> 00:01:03,166 You all know what we came to do today! 29 00:01:03,166 --> 00:01:05,800 Beat Bobby Flay! 30 00:01:12,967 --> 00:01:15,000 [Anne laughs] 31 00:01:15,000 --> 00:01:16,233 I'm just kidding! 32 00:01:20,066 --> 00:01:22,333 -Right! -[Bobby] Lil Jon's in the building. 33 00:01:23,500 --> 00:01:25,500 I've been waiting for this moment for years. 34 00:01:25,500 --> 00:01:27,266 Well, since we met at a bar. 35 00:01:27,266 --> 00:01:28,533 -[Bobby] Well-- -So we met at a bar. 36 00:01:28,533 --> 00:01:29,500 [laughter] 37 00:01:29,500 --> 00:01:30,000 We literally met at a bar! 38 00:01:30,000 --> 00:01:30,867 We literally met at a bar! 39 00:01:30,867 --> 00:01:32,467 And we had lots of shots of tequila. 40 00:01:32,467 --> 00:01:34,867 -Yes. That's how we bonded. -[Bobby] Yes we did. Exactly. 41 00:01:34,867 --> 00:01:38,100 That's what we did. But I was surprised that you knew who I knew was. 42 00:01:38,100 --> 00:01:39,634 -Of course! -Well, I mean... 43 00:01:39,634 --> 00:01:41,367 Any black man from the south 44 00:01:41,367 --> 00:01:43,600 -knows how to cook. -Okay. 45 00:01:43,600 --> 00:01:47,467 So, I love to cook, so of course I know you. 46 00:01:47,467 --> 00:01:50,000 Anne is a great partner for you, 'cause she's been here many times... 47 00:01:50,000 --> 00:01:52,367 -And we dressed kind of similar today. -[Bobby] Yes, you do. 48 00:01:52,367 --> 00:01:54,367 I know, we didn't even plan it. 49 00:01:54,367 --> 00:01:55,734 [Bobby] I think it's time to get this thing going on. 50 00:01:55,734 --> 00:01:57,367 -What do you think? -[Lil Jon] Let's go! 51 00:01:57,367 --> 00:02:00,000 [Anne] Our first contender is the executive chef 52 00:02:00,000 --> 00:02:00,600 [Anne] Our first contender is the executive chef 53 00:02:00,600 --> 00:02:03,367 at Southampton's Wishbone Farms. 54 00:02:03,367 --> 00:02:06,867 Give it up for Eva Pesantez! 55 00:02:06,867 --> 00:02:09,734 [cheering] 56 00:02:09,734 --> 00:02:10,900 [Lil Jon] All right! 57 00:02:12,367 --> 00:02:16,367 Our next contender is taking his competitive nature 58 00:02:16,367 --> 00:02:17,533 from the tennis court 59 00:02:18,367 --> 00:02:19,367 to the kitchen! 60 00:02:19,367 --> 00:02:21,467 -[Bobby] Okay. -[Anne laughs] 61 00:02:21,467 --> 00:02:23,867 From Atlanta, Georgia, my hometown! 62 00:02:23,867 --> 00:02:25,367 -Okay. -Executive chef, 63 00:02:25,367 --> 00:02:27,166 I'm the best announcer ever! 64 00:02:27,166 --> 00:02:29,467 -[laughter] -Executive chef, 65 00:02:29,467 --> 00:02:30,000 Robert Butts. 66 00:02:30,000 --> 00:02:31,266 Robert Butts. 67 00:02:31,266 --> 00:02:33,900 [cheering] 68 00:02:39,066 --> 00:02:41,600 Good evening, Eva, Robert. 69 00:02:41,600 --> 00:02:42,867 How are you guys doing tonight? 70 00:02:42,867 --> 00:02:44,367 -Great. -Good catch. 71 00:02:44,367 --> 00:02:47,000 You got Anne Burrell and Lil Jon in the house. It's pretty good. 72 00:02:47,000 --> 00:02:49,734 -ATL all day. -ATL all day. Okay. 73 00:02:49,734 --> 00:02:51,500 [laughter] 74 00:02:51,500 --> 00:02:52,634 [Bobby] Here's the way it's gonna work. 75 00:02:52,634 --> 00:02:54,266 I'm gonna put 20 minutes on this clock. 76 00:02:54,266 --> 00:02:56,100 I'm gonna give you an ingredient of my choice. 77 00:02:56,100 --> 00:02:58,867 And you must make that ingredient the star of your dish. 78 00:02:58,867 --> 00:03:00,000 And that ingredient is... 79 00:03:00,000 --> 00:03:00,533 And that ingredient is... 80 00:03:00,533 --> 00:03:01,700 queso fresco. 81 00:03:01,700 --> 00:03:04,500 -[audience] Ooh! -[applause] 82 00:03:04,500 --> 00:03:07,367 Okay guys, 20 minutes to say, "Hey, yo!" 83 00:03:07,367 --> 00:03:08,533 to this queso fresco. 84 00:03:08,533 --> 00:03:10,233 -[bell dings] -[cheering] 85 00:03:12,266 --> 00:03:13,634 [Lil Jon] Queso fresco? 86 00:03:13,634 --> 00:03:15,634 -Queso fresco is a hard one. -I know it is. 87 00:03:15,634 --> 00:03:18,066 [Bobby] Queso fresco is a dry cheese. 88 00:03:18,066 --> 00:03:20,166 I like to sprinkle it on, like, a Mexican dish. 89 00:03:20,166 --> 00:03:22,734 -It doesn't melt. -It doesn't melt. Barely. 90 00:03:22,734 --> 00:03:24,734 Okay. Let's see what we're gonna do here. 91 00:03:24,734 --> 00:03:26,266 Robert! How are you feeling? 92 00:03:26,266 --> 00:03:29,500 So, what I'm thinking about doing, is actually a dip. 93 00:03:29,500 --> 00:03:30,000 Interesting. 94 00:03:30,000 --> 00:03:30,700 Interesting. 95 00:03:30,700 --> 00:03:32,734 I don't cook with queso fresco often, 96 00:03:32,734 --> 00:03:35,100 but my plan is to actually melt the cheese, 97 00:03:35,100 --> 00:03:36,533 and make a dip with tomatoes, 98 00:03:36,533 --> 00:03:39,867 bell peppers, onions, garlic, and fried tortilla chips. 99 00:03:39,867 --> 00:03:41,433 And a little tequila, since you like tequila. 100 00:03:42,266 --> 00:03:44,233 -Ding, ding, ding! -[all laugh] 101 00:03:45,700 --> 00:03:47,734 Growing up in Atlanta is a vibe. 102 00:03:47,734 --> 00:03:49,100 We love to have a good time. 103 00:03:49,100 --> 00:03:50,867 Our food is good, our culture is good. 104 00:03:50,867 --> 00:03:52,867 And it actually triggered my passion for food. 105 00:03:52,867 --> 00:03:54,700 Upon finishing culinary school, 106 00:03:54,700 --> 00:03:55,867 I moved overseas for a year, 107 00:03:55,867 --> 00:03:57,467 and had to live in the south of France to train. 108 00:03:57,467 --> 00:04:00,000 I moved back to Atlanta. I started working in some well-known restaurants. 109 00:04:00,000 --> 00:04:00,467 I moved back to Atlanta. I started working in some well-known restaurants. 110 00:04:00,467 --> 00:04:03,266 Today, I am the executive chef of Twisted Soul Cookhouse and Pours. 111 00:04:03,266 --> 00:04:06,100 We do southern comfort food with a global modern twist. 112 00:04:06,100 --> 00:04:08,166 Mr. Flay, I respect you and all your accolades, 113 00:04:08,166 --> 00:04:10,367 but now it's time to show you what the south can do. 114 00:04:10,367 --> 00:04:13,467 Eva, what you got going on over there? 115 00:04:13,467 --> 00:04:14,867 [all laugh] 116 00:04:14,867 --> 00:04:17,166 I'm doing fried queso fresco 117 00:04:17,166 --> 00:04:19,100 with a tomatillo and avocado salsa. 118 00:04:19,100 --> 00:04:20,367 It's for you, Bobby. 119 00:04:20,367 --> 00:04:21,734 -Okay. -Interesting choices. 120 00:04:21,734 --> 00:04:23,066 -Okay. -Okay. 121 00:04:23,066 --> 00:04:24,266 Yeah, good one, Bobby! 122 00:04:24,266 --> 00:04:25,467 [all laugh] 123 00:04:25,467 --> 00:04:27,700 [Eva] I grew up in Brooklyn, New York, 124 00:04:27,700 --> 00:04:29,266 and my first word was hot, 125 00:04:29,266 --> 00:04:30,000 because I was always on my mother's hip in the kitchen. 126 00:04:30,000 --> 00:04:31,867 because I was always on my mother's hip in the kitchen. 127 00:04:31,867 --> 00:04:33,867 I didn't go to culinary school, 128 00:04:33,867 --> 00:04:36,734 but I started cooking professionally after college 129 00:04:36,734 --> 00:04:38,967 and I just fell in love with the whole scene. 130 00:04:38,967 --> 00:04:41,867 In 2021, my brother and I opened up Wishbone Farms. 131 00:04:41,867 --> 00:04:43,734 My style of cooking is pretty broad. 132 00:04:43,734 --> 00:04:45,500 I grab from Middle Eastern food, 133 00:04:45,500 --> 00:04:47,500 Asian food, South American food. 134 00:04:47,500 --> 00:04:49,367 I wanna beat Bobby to show that you don't have to be 135 00:04:49,367 --> 00:04:51,700 a celebrity to put out great food. 136 00:04:51,700 --> 00:04:54,867 All right, coming up on 15 minutes! 137 00:04:54,867 --> 00:04:57,266 Mm, smells good here already. 138 00:04:57,266 --> 00:05:00,000 You're sauteing all these veg, they're going in your dip? 139 00:05:00,000 --> 00:05:00,166 You're sauteing all these veg, they're going in your dip? 140 00:05:00,166 --> 00:05:02,867 -[Robert] Going in my dip. -And then where does the queso fresco come in? 141 00:05:02,867 --> 00:05:04,166 When I add my cream into it, 142 00:05:04,166 --> 00:05:05,634 I'm going to, like, slowly add my cheese into it, 143 00:05:05,634 --> 00:05:07,467 to melt it and kind of bring it together. 144 00:05:07,467 --> 00:05:10,700 Just a heads up. Queso fresco? It doesn't melt. 145 00:05:10,700 --> 00:05:13,266 -Think of it more in terms of feta cheese. -Mm-hmm. 146 00:05:13,266 --> 00:05:14,734 I might just change my dish now. 147 00:05:14,734 --> 00:05:15,867 I wanna see you do well. 148 00:05:15,867 --> 00:05:18,500 Taste everything, make sure it's delicious. 149 00:05:18,500 --> 00:05:20,000 So I'm going in a different direction now. 150 00:05:20,000 --> 00:05:21,533 I'm doing a seared chicken thigh, 151 00:05:21,533 --> 00:05:25,266 with a rare pepper queso fresco salsa and fried wontons. 152 00:05:25,266 --> 00:05:27,634 Kind of like a deconstructed taco, in a away. 153 00:05:27,634 --> 00:05:29,867 Talk to me about what you're doing. 154 00:05:29,867 --> 00:05:30,000 I'm gonna make a little salsa Verde with some avocado. 155 00:05:30,000 --> 00:05:33,700 I'm gonna make a little salsa Verde with some avocado. 156 00:05:33,700 --> 00:05:35,266 Fry the cheese. 157 00:05:35,266 --> 00:05:36,867 What are you doing with the blue corn tortillas? 158 00:05:36,867 --> 00:05:38,734 [Eva] I'm just gonna deep fry it for a little extra crunch. 159 00:05:38,734 --> 00:05:40,867 Oh, nice. You have 13 and a half minutes. 160 00:05:40,867 --> 00:05:42,100 Good luck, both of you! 161 00:05:42,100 --> 00:05:43,600 [cheering] 162 00:05:43,600 --> 00:05:47,467 What I don't know is if I think Robert is so familiar with it. 163 00:05:47,467 --> 00:05:50,500 -Now I see him with some sort of meat over there? -[Lil Jon] Chicken. 164 00:05:50,500 --> 00:05:52,367 I'm seasoning it with smoked paprika, 165 00:05:52,367 --> 00:05:54,367 garlic powder, onion powder, and a little bit of cumin. 166 00:05:54,367 --> 00:05:57,734 Kind of Mexican spices, to bring out that flavor of the queso fresco. 167 00:05:57,734 --> 00:06:00,000 [Eva] I really quickly dredged the queso fresco in my seasoned flour and eggs. 168 00:06:00,000 --> 00:06:01,734 [Eva] I really quickly dredged the queso fresco in my seasoned flour and eggs. 169 00:06:01,734 --> 00:06:04,000 So, deglazing my sauce with a little bit of tequila 170 00:06:04,000 --> 00:06:05,734 will actually bring out the flavors a little bit more. 171 00:06:05,734 --> 00:06:07,700 [cheering] 172 00:06:07,700 --> 00:06:09,867 Man, I see fire. It's time for me to go in there. 173 00:06:09,867 --> 00:06:11,500 [laughter] 174 00:06:11,500 --> 00:06:13,166 Burn it down, Robert. 175 00:06:13,166 --> 00:06:14,867 ATL. What you got going on? 176 00:06:14,867 --> 00:06:16,700 So right now, what I did was, I took some chicken, 177 00:06:16,700 --> 00:06:19,100 I'm gonna top it with the tequila, red pepper kind of sauce. 178 00:06:19,100 --> 00:06:23,100 So how is the queso fresco gonna be the main part of the dish? 179 00:06:23,100 --> 00:06:24,600 I'm gonna incorporate it both into my sauce, 180 00:06:24,600 --> 00:06:27,000 and on top as, like, a little garnish for the chicken and everything. 181 00:06:27,000 --> 00:06:29,533 Okay, you have seven minutes. 182 00:06:29,533 --> 00:06:30,000 -Seven minutes. All right. -I'll let you get back to it. 183 00:06:30,000 --> 00:06:31,600 -Seven minutes. All right. -I'll let you get back to it. 184 00:06:31,600 --> 00:06:34,600 [Eva] I grab the blender and I throw in tomatillos, 185 00:06:34,600 --> 00:06:36,734 charred onion, jalapeno and garlic. 186 00:06:36,734 --> 00:06:38,500 You look really comfortable over here. 187 00:06:38,500 --> 00:06:40,100 -Robert looks stressed as hell. -[Eva] I am. I am. 188 00:06:40,100 --> 00:06:42,600 Now you just kind of coasting through the neighborhood. 189 00:06:42,600 --> 00:06:44,500 [Eva] I'm gonna just fry up some of the cheese, 190 00:06:44,500 --> 00:06:46,266 finish it off with little crispy tortillas. 191 00:06:46,266 --> 00:06:48,967 -Sounds really delectable. -I'm not gonna disappoint. 192 00:06:48,967 --> 00:06:51,467 [Eva] Times almost up. I drop my queso fresco into the deep fryer. 193 00:06:51,467 --> 00:06:53,100 [Lil Jon] I'll let y'all get back to it. 194 00:06:53,100 --> 00:06:54,467 [Robert] I'm adding in my queso fresco. 195 00:06:54,467 --> 00:06:56,967 I want my salsa to be bold and really saucy. 196 00:06:56,967 --> 00:07:00,000 Two minutes to go! Get it on the doggone plate! 197 00:07:00,000 --> 00:07:00,066 Two minutes to go! Get it on the doggone plate! 198 00:07:00,066 --> 00:07:01,600 [laughter] 199 00:07:01,600 --> 00:07:03,000 [Eva] I pull my queso fresco out of the fryer, 200 00:07:03,000 --> 00:07:04,000 and it's looking beautiful. 201 00:07:04,000 --> 00:07:05,467 Nice and golden brown, 202 00:07:05,467 --> 00:07:07,500 with a light, crisp texture to it. 203 00:07:07,500 --> 00:07:09,367 Get it onto the plate, put on my salsa Verde. 204 00:07:09,367 --> 00:07:11,266 As I go to plate the last two, 205 00:07:11,266 --> 00:07:15,166 I realize I used one of those pieces to taste. 206 00:07:15,166 --> 00:07:16,700 One minute! 207 00:07:16,700 --> 00:07:17,800 Ah, that was stupid. 208 00:07:24,000 --> 00:07:25,100 Ah, that was stupid. 209 00:07:25,100 --> 00:07:27,800 I realize I'm one queso fresco short. 210 00:07:27,800 --> 00:07:29,467 Uh-oh. That's a big mistake. 211 00:07:29,467 --> 00:07:33,533 I really quickly cut another wedge, dredge it, and get it to the fryer. 212 00:07:33,533 --> 00:07:36,734 I check my chicken, it's perfectly cooked. Thank the Lord! 213 00:07:36,734 --> 00:07:38,867 What is this gonna taste like? 214 00:07:38,867 --> 00:07:40,967 [Robert] Top it with my queso fresco salsa, 215 00:07:40,967 --> 00:07:42,734 finishing it with some wonton chips, 216 00:07:42,734 --> 00:07:44,634 [all chanting] Ten, nine... 217 00:07:44,634 --> 00:07:47,467 [Eva] At the last second, I pull the last wedge out of the fryer, 218 00:07:47,467 --> 00:07:48,533 get it onto the plate, 219 00:07:48,533 --> 00:07:50,266 top it with tortillas, and I'm done. 220 00:07:50,266 --> 00:07:51,983 -[all chanting] Two, one! -[bell dings] 221 00:07:51,983 --> 00:07:52,367 -[all chanting] Two, one! -[bell dings] 222 00:07:52,367 --> 00:07:54,734 [cheering] 223 00:07:57,066 --> 00:08:00,800 Robert, Eva, I just wanna see now which dish is the best dish. 224 00:08:00,800 --> 00:08:03,467 Chef Eva, what did you make? 225 00:08:03,467 --> 00:08:05,000 I made a fried queso fresco, 226 00:08:05,000 --> 00:08:06,734 with a tomatillo and avocado salsa. 227 00:08:09,600 --> 00:08:11,467 [audience laughing] 228 00:08:11,467 --> 00:08:13,367 I had to make sure she don't die. 229 00:08:13,367 --> 00:08:15,467 -[laughter] -[Anne] Right. Thank you. 230 00:08:18,266 --> 00:08:21,600 I wasn't sure how well this was going to work out. 231 00:08:21,600 --> 00:08:21,983 -Sorry. -She is dying! 232 00:08:21,983 --> 00:08:23,867 -Sorry. -She is dying! 233 00:08:23,867 --> 00:08:25,734 [laughter] 234 00:08:25,734 --> 00:08:28,867 [Anne] The queso fresco is surprisingly tasty. 235 00:08:29,367 --> 00:08:32,000 The sauce was magnifique! 236 00:08:32,467 --> 00:08:34,000 It was very good. 237 00:08:34,000 --> 00:08:37,367 I could personally go for a lot more crunch, 238 00:08:37,367 --> 00:08:40,533 'cause the little crispy edges and stuff is good! 239 00:08:41,600 --> 00:08:42,734 Thank you. 240 00:08:43,800 --> 00:08:46,533 -All right, Robert. -[laughs nervously] 241 00:08:46,533 --> 00:08:49,166 -What the hell is this? -[laughter] 242 00:08:49,166 --> 00:08:50,867 Ah, so... 243 00:08:50,867 --> 00:08:51,983 Is it Mexican? Is it Chinese? 244 00:08:51,983 --> 00:08:53,734 Is it Mexican? Is it Chinese? 245 00:08:53,734 --> 00:08:55,533 What I have here is a seared chicken thigh, 246 00:08:55,533 --> 00:08:58,533 topped with a rare pepper kind of queso fresco salsa. 247 00:08:58,533 --> 00:09:01,000 A little bit of fried, crisp wontons for some crunch. 248 00:09:01,800 --> 00:09:04,000 [Anne] Chicken is seasoned very nicely. 249 00:09:04,000 --> 00:09:07,233 I would like acid and a little bit of something spicy. 250 00:09:07,734 --> 00:09:09,066 I do like the pepper sauce, 251 00:09:09,066 --> 00:09:12,266 and I do love you thinking out-of-the-box with the wontons. 252 00:09:12,266 --> 00:09:14,867 But I don't see no queso fresco. 253 00:09:14,867 --> 00:09:16,533 -[chuckling] -[Lil Jon] It's not enough. 254 00:09:16,533 --> 00:09:19,066 -Let's have a little meeting. -Excuse us. 255 00:09:20,600 --> 00:09:21,983 Me and Anne have reached a decision. 256 00:09:21,983 --> 00:09:22,734 Me and Anne have reached a decision. 257 00:09:22,734 --> 00:09:25,634 The chef moving forward is... 258 00:09:27,000 --> 00:09:27,867 Chef Eva! 259 00:09:27,867 --> 00:09:29,367 [cheering] 260 00:09:29,367 --> 00:09:32,367 I do wish I just would have added a little more queso to that salsa. 261 00:09:32,367 --> 00:09:35,266 But I cooked for Lil Jon. Yeah! 262 00:09:35,266 --> 00:09:36,367 You know what I liked about you, 263 00:09:36,367 --> 00:09:38,367 is that you were not stressing out. 264 00:09:38,367 --> 00:09:39,800 And to beat Bobby, 265 00:09:39,800 --> 00:09:42,266 you have to be calm, 'cause it's his doggone show. 266 00:09:42,266 --> 00:09:43,867 [laughter] 267 00:09:47,700 --> 00:09:49,800 All right, Eva. Did you ever think you were gonna have 268 00:09:49,800 --> 00:09:51,800 Lil Jon and Anne Burrell on your team? 269 00:09:51,800 --> 00:09:51,983 Never. Very excited. 270 00:09:51,983 --> 00:09:53,367 Never. Very excited. 271 00:09:53,367 --> 00:09:56,000 What are we cooking tonight? What is your signature dish? 272 00:09:56,000 --> 00:09:58,533 My signature dish is... 273 00:09:58,533 --> 00:10:00,867 -Meatloaf. -Meatloaf. 274 00:10:00,867 --> 00:10:02,367 You don't think Bobby knows 275 00:10:02,367 --> 00:10:05,100 how to make meatloaf 23 different thousand ways? 276 00:10:05,100 --> 00:10:08,700 -No. -Whoa. Bobby! 277 00:10:08,700 --> 00:10:09,700 [laughter] 278 00:10:09,700 --> 00:10:11,700 On that note, there's 45 minutes on the clock 279 00:10:11,700 --> 00:10:13,634 and your time starts now! 280 00:10:15,867 --> 00:10:17,266 [Lil Jon] Yeah! 281 00:10:17,266 --> 00:10:18,634 Have you ever made meatloaf? 282 00:10:20,800 --> 00:10:21,967 I can't remember. 283 00:10:21,967 --> 00:10:21,983 [laughter] 284 00:10:21,983 --> 00:10:24,166 [laughter] 285 00:10:24,166 --> 00:10:27,266 I love meatloaf, but it's gotta be crusty and juicy. 286 00:10:27,266 --> 00:10:29,367 I'm making a meatloaf with creative flavors. 287 00:10:29,367 --> 00:10:31,467 It has kimchi. It has gochujang glaze. 288 00:10:31,467 --> 00:10:34,467 It has a shiitake mushroom and sesame salad. 289 00:10:34,467 --> 00:10:35,734 I just love those flavors. 290 00:10:35,734 --> 00:10:39,467 I just feel like meatloaf needs, like, impact. 291 00:10:39,467 --> 00:10:44,000 Eva, why is this gonna beat Bobby Flay? 292 00:10:44,000 --> 00:10:46,100 Because it's not your momma's meatloaf. 293 00:10:46,100 --> 00:10:48,734 -It's not your momma's meatloaf! -I like that. 294 00:10:48,734 --> 00:10:51,000 -Well, damn! -[laughter] 295 00:10:51,000 --> 00:10:51,983 [Eva] So I'm making a Moroccan inspired meatloaf 296 00:10:51,983 --> 00:10:53,100 [Eva] So I'm making a Moroccan inspired meatloaf 297 00:10:53,100 --> 00:10:55,166 with ground lamb and ground beef, 298 00:10:55,166 --> 00:10:56,800 minted yogurt sauce, salsa Verde, 299 00:10:56,800 --> 00:10:58,533 and spiced potatoes. 300 00:10:58,533 --> 00:11:01,800 Eva has a tremendous amount of spices. 301 00:11:01,800 --> 00:11:05,066 [Eva] Cinnamon and clove, cumin and coriander. 302 00:11:05,066 --> 00:11:07,100 Growing up, we lived near a Middle Eastern market. 303 00:11:07,100 --> 00:11:10,166 These flavors always remind me of going to that market with my mother. 304 00:11:10,166 --> 00:11:13,000 Bobby, tell me what your flavor profile is for this? 305 00:11:13,000 --> 00:11:14,467 Korean flavors. 306 00:11:14,467 --> 00:11:16,166 -Korean! -[Lil Jon] Korean! 307 00:11:16,166 --> 00:11:19,066 I sauteed fresh ginger, garlic, some shallots. 308 00:11:19,066 --> 00:11:21,983 I chopped up the kimchi and I put that in with the aromatics, 309 00:11:21,983 --> 00:11:22,100 I chopped up the kimchi and I put that in with the aromatics, 310 00:11:22,100 --> 00:11:24,166 and that's gonna be folded into 311 00:11:24,166 --> 00:11:26,100 ground pork and ground beef. 312 00:11:26,100 --> 00:11:27,734 Then I'm gonna add a little gochujang, 313 00:11:27,734 --> 00:11:29,266 sesame oil, soy sauce, 314 00:11:29,266 --> 00:11:31,800 fish sauce, some bread crumbs, some eggs. 315 00:11:31,800 --> 00:11:33,100 That's gonna be my mixture. 316 00:11:33,100 --> 00:11:35,467 Eva, where are you going with this? 317 00:11:35,467 --> 00:11:37,533 I'm using Moroccan flavors. 318 00:11:37,533 --> 00:11:39,266 -Moroccan flavors! -[Lil Jon] Oh, I like that. 319 00:11:39,266 --> 00:11:42,266 Everything about Morocco is amazing. 320 00:11:42,266 --> 00:11:43,867 [Eva] The biggest challenge here is making sure 321 00:11:43,867 --> 00:11:45,467 the meatloaf is fully cooked. 322 00:11:45,467 --> 00:11:47,700 First, I chop up parsley and cilantro. 323 00:11:47,700 --> 00:11:50,166 I'm using both ground beef and ground lamb in my meatloaf, 324 00:11:50,166 --> 00:11:51,983 because lamb is very traditional in Moroccan cooking. 325 00:11:51,983 --> 00:11:52,467 because lamb is very traditional in Moroccan cooking. 326 00:11:52,467 --> 00:11:54,700 I'm seasoning it with warm spices, 327 00:11:54,700 --> 00:11:58,100 along with some eggs and Panko bread crumbs. 328 00:11:58,100 --> 00:12:00,166 I form my meatloaf into small little loaves, 329 00:12:00,166 --> 00:12:02,266 so I can make sure they're cooked all the way through. 330 00:12:02,266 --> 00:12:04,700 -[Lil Jon] Can I get the party started? -[Anne] Yeah, I think so. 331 00:12:04,700 --> 00:12:06,000 [Lil Jon] Since I'm in the building, 332 00:12:06,000 --> 00:12:07,266 that mean it's gotta be a party, 333 00:12:07,266 --> 00:12:09,266 so let's get this party started! 334 00:12:09,266 --> 00:12:11,433 [cheering] 335 00:12:13,467 --> 00:12:16,800 Yeah! 336 00:12:17,367 --> 00:12:18,700 Bobby, can you dance? 337 00:12:18,700 --> 00:12:20,467 -Can I dance? A little bit. -Yeah! 338 00:12:20,467 --> 00:12:21,983 Well, dance! We wanna see you dance! 339 00:12:21,983 --> 00:12:22,634 Well, dance! We wanna see you dance! 340 00:12:22,634 --> 00:12:24,066 [cheering] 341 00:12:25,533 --> 00:12:26,967 I think you definitely need some tequila. 342 00:12:26,967 --> 00:12:28,266 You know what? 343 00:12:28,266 --> 00:12:30,367 Let me get some bottle service in this place. 344 00:12:30,367 --> 00:12:33,166 [cheering] 345 00:12:35,700 --> 00:12:37,533 That's what I do. You feel me? 346 00:12:37,533 --> 00:12:38,634 [Bobby] Yes, I feel you. 347 00:12:41,467 --> 00:12:43,100 [Lil Jon] All right. Time for a shot, Bobby. 348 00:12:43,100 --> 00:12:44,867 [cheering] 349 00:12:44,867 --> 00:12:46,533 I wanna go have a shot. 350 00:12:46,867 --> 00:12:48,166 Cheers. 351 00:12:52,100 --> 00:12:53,367 [Bobby laughing] 352 00:12:53,367 --> 00:12:54,634 What is going on here? 353 00:12:54,634 --> 00:12:57,500 He, he knows how to enjoy life, let's put it that way. 354 00:12:57,500 --> 00:12:58,734 I love this! 355 00:12:58,734 --> 00:13:01,000 [Bobby] So I put the meatloaves into some cast iron pans 356 00:13:01,000 --> 00:13:02,367 that I've had in the oven. 357 00:13:02,367 --> 00:13:04,100 When the meat hits the pan, 358 00:13:04,100 --> 00:13:05,700 I want it to start forming a crust. 359 00:13:05,700 --> 00:13:07,467 -Whoo! -[Lil Jon] You want another one? 360 00:13:07,467 --> 00:13:08,600 [Bobby] Yeah, put it in there. 361 00:13:08,600 --> 00:13:10,266 [Anne] Great. I don't want to be left out here. 362 00:13:10,266 --> 00:13:11,467 Thank you! 363 00:13:11,467 --> 00:13:13,266 -Eva, do you want a shot? -[Lil Jon] Eva, you want one? 364 00:13:13,266 --> 00:13:14,967 -Come on. -Here you go! 365 00:13:14,967 --> 00:13:16,467 Here's to your win. 366 00:13:16,467 --> 00:13:17,634 [Bobby] Cheers, everybody. 367 00:13:20,100 --> 00:13:21,233 [Lil Jon] So, Bobby. 368 00:13:22,166 --> 00:13:24,467 Why, why Korean? 369 00:13:25,166 --> 00:13:26,533 Korean meatloaf? Why? 370 00:13:26,533 --> 00:13:27,734 I wanna bring some flavor to it. 371 00:13:27,734 --> 00:13:30,734 I've actually made this dish once before, like nine years ago, 372 00:13:30,734 --> 00:13:32,800 and now I definitely don't remember how to make it. 373 00:13:32,800 --> 00:13:34,100 [laughter] 374 00:13:34,100 --> 00:13:35,433 That, I didn't expect. 375 00:13:39,166 --> 00:13:41,166 I'm definitely feeling that tequila. 376 00:13:41,166 --> 00:13:45,333 Lil Jon has done his job, which is to start the party. 377 00:13:47,166 --> 00:13:48,900 -Yeah! -[Bobby chuckling] 378 00:13:48,900 --> 00:13:51,634 -Bobby, you're leaning. -I know. [laughs] 379 00:13:51,634 --> 00:13:52,900 Coming up on 20 minutes. 380 00:13:53,900 --> 00:13:55,367 [Bobby] My meatloaf is baking. 381 00:13:55,367 --> 00:13:57,533 I'm gonna start working on my meatloaf salad. 382 00:13:57,533 --> 00:13:59,467 [laughs] 383 00:13:59,467 --> 00:14:01,800 I'm going to start working on my shiitake mushroom salad. 384 00:14:01,800 --> 00:14:04,066 -There's no way I'm finishing today. -Yeah! 385 00:14:04,066 --> 00:14:06,100 It has soy sauce, scallions, 386 00:14:06,100 --> 00:14:08,025 cilantro, sesame oil, 387 00:14:08,025 --> 00:14:08,100 cilantro, sesame oil, 388 00:14:08,100 --> 00:14:09,266 black and white sesame seeds. 389 00:14:09,266 --> 00:14:10,634 Eva, you gonna make it? How are you doing? 390 00:14:10,634 --> 00:14:11,700 I've gotta beat him! 391 00:14:11,700 --> 00:14:12,734 [Eva] I'm using the potatoes, 392 00:14:12,734 --> 00:14:14,800 seasoned with cumin, coriander, 393 00:14:14,800 --> 00:14:17,166 and get them onto a sheet tray and into the oven. 394 00:14:17,166 --> 00:14:20,900 She is moving faster than I have seen her move all freaking day! 395 00:14:20,900 --> 00:14:23,533 I run to the pantry and grab pomegranate molasses. 396 00:14:23,533 --> 00:14:26,634 And I mix in a little ketchup and a teeny bit of brown sugar. 397 00:14:26,634 --> 00:14:29,700 That's smart because that will caramelize on the outside, 398 00:14:29,700 --> 00:14:32,700 -and make a nice little, sweet kind of crust. -Right. 399 00:14:32,700 --> 00:14:36,367 A traditional glaze would be like a ketchup glaze of some sort. 400 00:14:36,367 --> 00:14:38,025 So this is kind of like the creative version of that. 401 00:14:38,025 --> 00:14:38,367 So this is kind of like the creative version of that. 402 00:14:38,367 --> 00:14:40,900 Gochujang, honey, soy sauce, 403 00:14:40,900 --> 00:14:43,266 a little tangerine juice and sesame oil. 404 00:14:43,266 --> 00:14:45,800 Bobby, should we get this party going again? What do you think? 405 00:14:45,800 --> 00:14:47,000 Yeah! 406 00:14:47,000 --> 00:14:48,467 -No. -[laughs] 407 00:14:48,467 --> 00:14:50,700 Next, I get started on my salsa Verde. 408 00:14:50,700 --> 00:14:53,467 Cilantro, parsley, garlic, 409 00:14:53,467 --> 00:14:55,467 a little cumin and coriander, lemon juice. 410 00:14:55,467 --> 00:14:57,467 This is the bright dipping sauce 411 00:14:57,467 --> 00:14:59,166 for the roasted potatoes. 412 00:14:59,166 --> 00:15:01,734 I mean, there's only nine and a half minutes left. 413 00:15:03,500 --> 00:15:04,867 [Eva] I check on my meatloaf. 414 00:15:04,867 --> 00:15:06,000 It's looking perfect. 415 00:15:06,000 --> 00:15:07,533 I brush it with pomegranate glaze. 416 00:15:07,533 --> 00:15:08,025 You're doing awesome. How are your potatoes doing? 417 00:15:08,025 --> 00:15:10,500 You're doing awesome. How are your potatoes doing? 418 00:15:10,500 --> 00:15:12,867 They're not going to have as much color as I want. 419 00:15:12,867 --> 00:15:14,734 Do you want to throw them in the deep fryer, maybe? 420 00:15:14,734 --> 00:15:16,367 -I like you. -[Anne clicks tongue] 421 00:15:16,367 --> 00:15:18,800 -Just, yeah, throw those in there and get them done quick. -You're amazing. 422 00:15:18,800 --> 00:15:21,166 I want these potatoes to be nice and crispy, 423 00:15:21,166 --> 00:15:23,266 so I gladly take her advice. 424 00:15:23,266 --> 00:15:25,100 [Bobby] I'm going to put an egg on top, 425 00:15:25,100 --> 00:15:27,000 which is to enrich the meatloaf. 426 00:15:27,000 --> 00:15:28,600 You only got seven minutes, Bobby. 427 00:15:28,600 --> 00:15:30,166 You don't look like you're ready. 428 00:15:30,166 --> 00:15:31,634 I'm not ready. 429 00:15:31,634 --> 00:15:33,533 Like, 20 minutes ago, I knew what I was gonna do with these shallots, 430 00:15:33,533 --> 00:15:34,700 and now I don't remember. 431 00:15:34,700 --> 00:15:36,166 -[laughter] -[Anne] All right. 432 00:15:36,166 --> 00:15:38,000 But I'm just gonna keep cutting them until it comes back to me. 433 00:15:38,000 --> 00:15:38,025 I mean, exactly! I mean, what are you gonna do with that many shallots? 434 00:15:38,025 --> 00:15:40,266 I mean, exactly! I mean, what are you gonna do with that many shallots? 435 00:15:40,266 --> 00:15:43,467 All right, give me one more shot. 'Cause I think if you give me one more shot... 436 00:15:43,467 --> 00:15:48,100 -[cheering] -Wow. I did not have that on my bingo card! 437 00:15:48,100 --> 00:15:49,734 [laughter] 438 00:15:50,700 --> 00:15:52,367 All right, there you go. 439 00:15:52,367 --> 00:15:54,533 [cheering] 440 00:15:57,266 --> 00:15:59,000 Whoo! 441 00:15:59,000 --> 00:16:00,634 What's going on with these eggs? 442 00:16:02,000 --> 00:16:04,066 -They're good. They're slow cooking! -[Anne] Okay. 443 00:16:06,000 --> 00:16:07,166 Oh, the crispy shallots. 444 00:16:07,166 --> 00:16:08,025 So it's very thinly sliced shallots, 445 00:16:08,025 --> 00:16:08,600 So it's very thinly sliced shallots, 446 00:16:08,600 --> 00:16:12,066 some rice flour batter, and then into the fryer. 447 00:16:12,066 --> 00:16:14,700 My meatloaf is still a few degrees under where I need it to be, 448 00:16:14,700 --> 00:16:16,634 and I'm starting to panic a little bit. 449 00:16:17,166 --> 00:16:18,166 [Anne] Four minutes! 450 00:16:18,166 --> 00:16:20,900 I really quickly make my minted yogurt sauce. 451 00:16:20,900 --> 00:16:22,166 Take some Greek yogurt, 452 00:16:22,166 --> 00:16:25,367 zest some lemon, cumin, coriander, mint. 453 00:16:25,367 --> 00:16:27,467 I want to use the yogurt to cool down 454 00:16:27,467 --> 00:16:29,467 the warm spices that are in the meatloaf. 455 00:16:29,467 --> 00:16:30,800 [Anne] That is smart, 456 00:16:30,800 --> 00:16:33,166 because it's very traditional to go with lamb. 457 00:16:33,166 --> 00:16:35,066 You're just so smart! 458 00:16:36,700 --> 00:16:38,025 [Lil Jon] Looks like she's got a great fry on the potatoes too. 459 00:16:38,025 --> 00:16:39,867 [Lil Jon] Looks like she's got a great fry on the potatoes too. 460 00:16:39,867 --> 00:16:41,867 [Eva] The potatoes are looking crispy and golden. 461 00:16:41,867 --> 00:16:43,266 At this point, my heart is racing. 462 00:16:43,266 --> 00:16:45,066 I'm just waiting on the meatloaf. 463 00:16:45,066 --> 00:16:47,066 -[Lil Jon] Two minutes left! -Bobby, you gonna finish this time? 464 00:16:47,066 --> 00:16:48,233 [Bobby] I'm trying! 465 00:16:49,266 --> 00:16:51,367 I take my meatloaf out. They're nice and crusty. 466 00:16:51,367 --> 00:16:53,467 The glaze has become part of the meatloaf, 467 00:16:53,467 --> 00:16:55,166 and then I put the fried egg on top. 468 00:16:55,166 --> 00:16:56,900 -[Lil Jon] Time? -Ninety seconds. 469 00:16:56,900 --> 00:16:59,734 -[Lil Jon] You want another shot? -[both laugh] 470 00:16:59,734 --> 00:17:02,533 [Bobby] Some of the mushroom salad, some crispy shallots, 471 00:17:02,533 --> 00:17:04,800 a little gochujang. Done. 472 00:17:04,800 --> 00:17:06,634 Eva, you gonna make it? How are you doing? 473 00:17:06,634 --> 00:17:08,025 It's now or never, and I need to get my meatloaf. 474 00:17:08,025 --> 00:17:08,900 It's now or never, and I need to get my meatloaf. 475 00:17:08,900 --> 00:17:10,166 [Anne] Get them on the plate! 476 00:17:10,166 --> 00:17:12,166 [Eva] Brush it with a little more of the pomegranate glaze, 477 00:17:12,166 --> 00:17:14,266 and finish with some fresh parsley. 478 00:17:14,266 --> 00:17:16,066 [all chanting] Ten, nine, 479 00:17:16,066 --> 00:17:19,266 eight, seven, six, 480 00:17:19,266 --> 00:17:22,500 five, four, three, 481 00:17:22,500 --> 00:17:23,900 two, one! 482 00:17:23,900 --> 00:17:25,600 [Anne] That's it, and job is done! 483 00:17:25,600 --> 00:17:27,100 [cheering] 484 00:17:27,100 --> 00:17:29,900 You don't really put these things together as a possible life experience. 485 00:17:29,900 --> 00:17:32,700 Lil Jon. Korean-flavored meatloaf. 486 00:17:32,700 --> 00:17:35,600 Moroccan meatloaf. Tequila shots. 487 00:17:35,600 --> 00:17:37,867 Yeah, that was never in the script. [laughs] 488 00:17:42,166 --> 00:17:45,433 Tonight's challenge was meatloaf. 489 00:17:45,900 --> 00:17:47,467 And staying sober. 490 00:17:47,467 --> 00:17:50,367 One of these chefs failed that challenge! 491 00:17:50,367 --> 00:17:51,734 [all laugh] 492 00:17:51,734 --> 00:17:55,166 And now we'd like to introduce you guys to your judges. 493 00:17:55,166 --> 00:17:58,533 First up, founder of Mad Hungry and my good friend, 494 00:17:58,533 --> 00:18:00,467 Lucinda Scala Quinn. 495 00:18:00,467 --> 00:18:01,734 [applause] 496 00:18:01,734 --> 00:18:05,634 Chef, and owner of Butterfunk Biscuit Company, 497 00:18:05,634 --> 00:18:08,634 Chris Two-First-Names Scott! 498 00:18:08,634 --> 00:18:11,100 [laughter] 499 00:18:11,100 --> 00:18:11,185 Cookbook author and chef, Aliya Leekong. 500 00:18:11,185 --> 00:18:13,800 Cookbook author and chef, Aliya Leekong. 501 00:18:13,800 --> 00:18:15,066 [Lil Jon] Yeah! 502 00:18:16,266 --> 00:18:18,967 Please start with the first meatloaf in front of you. 503 00:18:24,700 --> 00:18:26,800 All right. Aliya, what are your thoughts? 504 00:18:26,800 --> 00:18:28,734 I love Korean spices. 505 00:18:28,734 --> 00:18:31,500 It's got a lot of heat, but it's really beautiful. 506 00:18:31,500 --> 00:18:33,367 The meatloaf is not too overmixed, 507 00:18:33,367 --> 00:18:34,734 it's perfectly cooked. 508 00:18:34,734 --> 00:18:37,367 The mushrooms, while delicious, and I love a shiitake, 509 00:18:37,367 --> 00:18:40,634 get lost because of how powerful this meatloaf is. 510 00:18:41,500 --> 00:18:43,634 You can taste the fragrant spices 511 00:18:43,634 --> 00:18:45,500 of the garlic, the ginger, 512 00:18:45,500 --> 00:18:47,367 and I love the sear on it, 513 00:18:47,367 --> 00:18:49,000 but the one thing about it 514 00:18:49,000 --> 00:18:50,533 is that it's spicy, 515 00:18:50,533 --> 00:18:51,967 and all you can taste is hot. 516 00:18:52,734 --> 00:18:54,700 Anne, this is not my momma's meatloaf. 517 00:18:54,700 --> 00:18:56,166 No, it's not Rose's meatloaf. 518 00:18:56,166 --> 00:18:57,967 [Lucinda] But I will say that I love the crispiness. 519 00:18:58,500 --> 00:19:00,066 The spice is strong, 520 00:19:00,066 --> 00:19:01,634 but I love it. I'm here for it. 521 00:19:01,634 --> 00:19:04,800 The only thing I'm not feeling is the mushroom side, 522 00:19:04,800 --> 00:19:06,700 which is a little bit sort of soft, 523 00:19:06,700 --> 00:19:08,634 but other than that, I love it. 524 00:19:08,634 --> 00:19:10,800 Please try the second meatloaf. 525 00:19:18,800 --> 00:19:20,467 Aliya, what do you think? 526 00:19:20,467 --> 00:19:24,533 I love that sweet pomegranate molasses glaze that's on top. 527 00:19:24,533 --> 00:19:26,100 And I love, like, a labneh, 528 00:19:26,100 --> 00:19:28,600 or like a thickened yogurt, particularly with mint. 529 00:19:28,600 --> 00:19:30,533 This meatloaf was overmixed. 530 00:19:30,533 --> 00:19:33,166 It's tight. It's not as moist as I'd like it to be. 531 00:19:34,100 --> 00:19:37,800 I'm definitely tasting North Africa up in here, 532 00:19:37,800 --> 00:19:40,800 and you can taste all that fragrance right here. 533 00:19:40,800 --> 00:19:41,185 The potatoes, to me, don't really interact 534 00:19:41,185 --> 00:19:43,166 The potatoes, to me, don't really interact 535 00:19:43,166 --> 00:19:44,867 that much with the overall dish. 536 00:19:45,467 --> 00:19:47,166 This dish came at me like 537 00:19:47,166 --> 00:19:49,700 a meatloaf world that I could kind of understand. 538 00:19:49,700 --> 00:19:52,867 I love the idea of a tangy counterpoint, 539 00:19:52,867 --> 00:19:56,533 and that was a little bit too sour tangy to me. 540 00:19:57,266 --> 00:19:59,166 Judges, thank you for your comments. 541 00:19:59,166 --> 00:20:01,533 It's now time to cast your vote. 542 00:20:03,367 --> 00:20:05,467 [Bobby] I mean, my meatloaf, it's got some heat. 543 00:20:05,467 --> 00:20:07,634 Probably because... 544 00:20:07,634 --> 00:20:09,967 ...I've been drinking a lot of tequila today. [chuckles] 545 00:20:11,600 --> 00:20:13,800 The judges have voted. 546 00:20:13,800 --> 00:20:15,166 The winner is... 547 00:20:17,000 --> 00:20:18,266 Bobby Flay. 548 00:20:18,266 --> 00:20:19,467 [cheering] 549 00:20:19,467 --> 00:20:21,500 Thanks, Eva. I'll come and see you in South Africa. 550 00:20:21,500 --> 00:20:22,800 Thanks. 551 00:20:22,800 --> 00:20:24,266 Thank you, Eva. Thank you, Eva! 552 00:20:24,266 --> 00:20:26,100 Make some noise for Eva! 553 00:20:26,100 --> 00:20:27,900 [cheering] 554 00:20:27,900 --> 00:20:31,266 Man, this dish speaks volumes. 555 00:20:31,266 --> 00:20:34,166 The tenderness in this meatloaf is wonderful. 556 00:20:34,166 --> 00:20:36,367 Keep on cooking your story, bro. 557 00:20:36,367 --> 00:20:37,367 Thank you very much. 558 00:20:37,367 --> 00:20:39,900 Even after we tried your strategy 559 00:20:39,900 --> 00:20:41,185 of shots, shots, shots, shots! 560 00:20:41,185 --> 00:20:41,367 of shots, shots, shots, shots! 561 00:20:41,367 --> 00:20:42,900 He still won. 562 00:20:42,900 --> 00:20:45,000 [Lil Jon] He was a zombie for, like, ten minutes, 563 00:20:45,000 --> 00:20:46,467 and he still won. 564 00:20:46,467 --> 00:20:48,467 He pulled it together at the end. 565 00:20:48,467 --> 00:20:51,600 -[Anne] Bobby Flay...[laughs] -Whatever. 566 00:20:51,600 --> 00:20:55,367 My meatloaf made the judges say, "Hey..." Wait, wait. [laughs] 567 00:20:55,367 --> 00:20:58,800 [cheering and laughing]