1 00:00:01,601 --> 00:00:03,667 I'm Bobby Flay. Each week, one brave chef 2 00:00:03,834 --> 00:00:05,667 will try to take me down in my house. 3 00:00:05,834 --> 00:00:07,167 -This is my show. -Today it is. 4 00:00:07,334 --> 00:00:08,267 Tomorrow, who knows? 5 00:00:08,434 --> 00:00:09,767 -Ooh. -Trash talking. 6 00:00:09,934 --> 00:00:13,067 This culinary battle is gonna shake down in two rounds. 7 00:00:13,234 --> 00:00:15,667 -[bell dings] -Round one, to get to me, two contenders have to go 8 00:00:15,834 --> 00:00:19,567 through each other using an ingredient of my choice. -It's do or die, Bobby. 9 00:00:19,734 --> 00:00:22,267 [Bobby] Two people that know me well will decide who's got 10 00:00:22,434 --> 00:00:24,467 the skills to beat me. -Yeah! 11 00:00:24,634 --> 00:00:26,300 -[bell dings] -[Bobby] Round two, I go head-to-head with 12 00:00:26,467 --> 00:00:27,901 the winning contender. -Let's go! 13 00:00:28,067 --> 00:00:31,000 [Bobby] It's their turn to surprise me with their signature dish. 14 00:00:31,167 --> 00:00:32,367 -What? -Ah! 15 00:00:32,534 --> 00:00:33,567 Don't try this at home. 16 00:00:33,734 --> 00:00:35,767 [Sunny] I know you did it, Bobby! 17 00:00:35,934 --> 00:00:36,801 [Bobby] Bottom line? 18 00:00:36,968 --> 00:00:38,601 You're going to run out of time! 19 00:00:38,767 --> 00:00:40,667 Everyone's out to beat me. 20 00:00:40,834 --> 00:00:41,801 [snaps] 21 00:00:41,968 --> 00:00:44,200 [bell dings] 22 00:00:44,367 --> 00:00:46,667 [producer] Three, two, it's Bobby Flay coming out. 23 00:00:46,834 --> 00:00:52,067 [audience chanting] Bobby, Bobby, Bobby, Bobby, Bobby. 24 00:00:52,234 --> 00:00:53,901 Fire up the grills, let's get this going. 25 00:00:56,367 --> 00:00:59,400 Straight from Star Hill Ranch, it's BBQ Brawl's 26 00:00:59,567 --> 00:01:02,767 newest judges, Adrienne Cheatham and Rashad Jones. 27 00:01:02,934 --> 00:01:04,100 [producer #2] Action. 28 00:01:04,267 --> 00:01:06,701 ♪ I want boots on tables, want boots on tables ♪ 29 00:01:06,868 --> 00:01:09,000 -Yeah! -[audience cheering] 30 00:01:16,067 --> 00:01:17,467 I'm so glad you guys are here tonight. 31 00:01:17,634 --> 00:01:20,167 After a handful of seasons on "BBQ Brawl," 32 00:01:20,334 --> 00:01:21,467 we switched things up a little bit. 33 00:01:21,634 --> 00:01:23,167 -I like it, I'm here for the change. -Yeah. 34 00:01:23,334 --> 00:01:25,000 [Bobby] And we had you guys judging. 35 00:01:25,167 --> 00:01:26,667 I thought it was a great season. 36 00:01:26,834 --> 00:01:28,467 -Well, you guys gave us some amazing food, so that made it -Yeah. 37 00:01:28,634 --> 00:01:29,767 a little easier. -Yes. 38 00:01:29,934 --> 00:01:32,701 This is one of my favorite ribs I've had so far. 39 00:01:32,868 --> 00:01:35,367 There's just flavor dancing all around on this plate. 40 00:01:35,534 --> 00:01:37,300 Hats off. 41 00:01:37,467 --> 00:01:38,701 You guys have both been here. 42 00:01:38,868 --> 00:01:40,901 I mean, you've judged here many, many times. 43 00:01:41,067 --> 00:01:43,167 -I think I'm up to 14. -[Bobby] Is that right? 44 00:01:43,334 --> 00:01:46,167 And what happened when you came here and competed against me? 45 00:01:46,334 --> 00:01:47,667 Oh, we had a blast. 46 00:01:47,834 --> 00:01:49,100 Blueberry moonshine chicken wings. 47 00:01:49,267 --> 00:01:52,100 -Yeah, you won. -[laughing] 48 00:01:52,267 --> 00:01:54,167 People make their careers on beating Bobby Flay. 49 00:01:54,334 --> 00:01:55,701 -Exactly right. -And hopefully, 50 00:01:55,868 --> 00:01:58,601 we'll see somebody beat Bobby today. -Yeah. 51 00:01:58,767 --> 00:02:00,367 -We will. -[Adrienne] We are bringing in 52 00:02:00,534 --> 00:02:02,801 some brawlers that you have actually 53 00:02:02,968 --> 00:02:06,167 battled before at Star Hill Ranch. -Hmm. 54 00:02:06,334 --> 00:02:09,801 America fell in love with this contender for his authenticity 55 00:02:09,968 --> 00:02:12,167 and Appalachian-inspired barbecue. 56 00:02:12,334 --> 00:02:15,901 The season six Master of 'Cue, Kyle Bryner. 57 00:02:19,567 --> 00:02:20,868 What's up, buddy? 58 00:02:23,100 --> 00:02:27,567 -Hey, Bobby. -[audience cheering] 59 00:02:27,734 --> 00:02:30,667 Our next contender is about to bring her tenacious spirit 60 00:02:30,834 --> 00:02:33,167 and her Caribbean flavors to "BBQ Brawl." 61 00:02:33,334 --> 00:02:36,567 But before we get to that, first she wants to beat you. 62 00:02:36,734 --> 00:02:39,267 -Come on out, Chef T. -Whoo! 63 00:02:39,434 --> 00:02:41,167 ♪ I'm bragadocious ♪ 64 00:02:41,334 --> 00:02:42,701 ♪ Are you talking to me? ♪ 65 00:02:42,868 --> 00:02:45,000 ♪ When they lookin' for a winner... ♪ 66 00:02:45,167 --> 00:02:46,667 Coming for you, Bobby. 67 00:02:46,834 --> 00:02:48,634 Coming for you, too. 68 00:02:51,100 --> 00:02:53,367 -What's up, chefs? -[both] What's up, Bobby? 69 00:02:53,534 --> 00:02:54,667 What's your goal tonight? 70 00:02:54,834 --> 00:02:57,267 You know, I rooted for Kyle his entire season, 71 00:02:57,434 --> 00:02:59,567 but I'm really gonna have to take him down 72 00:02:59,734 --> 00:03:02,667 because I'm coming for you. -[Bobby] OK, one step at a time. 73 00:03:02,834 --> 00:03:04,367 -[Chef T] That's right. -What about you? 74 00:03:04,534 --> 00:03:07,667 Well, you know, I heard Rashad is the only barbecue guy that's 75 00:03:07,834 --> 00:03:09,267 2 and 0 against you, right? -You got it. 76 00:03:09,434 --> 00:03:11,601 -So I want to be the second guy to do that. -[Bobby] I like that. 77 00:03:11,767 --> 00:03:13,467 And I just really wanted to hang out with you, man, 78 00:03:13,634 --> 00:03:14,701 so I just had to come challenge you. 79 00:03:14,868 --> 00:03:15,834 You wanted to hang out with me? 80 00:03:16,000 --> 00:03:17,267 [Kyle] You don't return my calls anymore. 81 00:03:17,434 --> 00:03:19,000 I mean, call me. 82 00:03:20,467 --> 00:03:21,567 [Bobby] All right, here's the way it's gonna work. 83 00:03:21,734 --> 00:03:23,801 I'm gonna give you an ingredient of my choice, 84 00:03:23,968 --> 00:03:25,701 and you must make that ingredient the star 85 00:03:25,868 --> 00:03:27,767 of your dish. And that ingredient is... 86 00:03:29,067 --> 00:03:30,067 rack of lamb. 87 00:03:30,234 --> 00:03:31,501 -[Chef T] Ah! -[indistinct] 88 00:03:31,667 --> 00:03:32,968 What's the matter? 89 00:03:33,133 --> 00:03:34,267 [Chef T] Rack of lamb? 90 00:03:34,434 --> 00:03:36,601 20 minutes? Are you kidding me right now? 91 00:03:36,767 --> 00:03:39,300 [sighs] This is a suicide mission, Bobby. 92 00:03:39,467 --> 00:03:40,501 You know what to do. 93 00:03:40,667 --> 00:03:42,901 Make sure you keep track of your rack of lamb. 94 00:03:43,067 --> 00:03:44,067 [bell dings] 95 00:03:49,367 --> 00:03:50,400 [Adrienne] That's a great ingredient. 96 00:03:50,567 --> 00:03:51,901 [Bobby] It is a great ingredient. 97 00:03:52,067 --> 00:03:54,167 Killed the budget for this show. 98 00:03:54,334 --> 00:03:56,267 And it's beautifully frenched. 99 00:03:56,434 --> 00:03:58,200 [Bobby] You know, rack of lamb is a tricky ingredient, 100 00:03:58,367 --> 00:04:01,701 but Kyle is the reigning champion of "BBQ Brawl," 101 00:04:01,868 --> 00:04:04,567 and Chef T is like -- like a serious player, 102 00:04:04,734 --> 00:04:07,167 so let's see what they got. -You guys like lamb? 103 00:04:07,334 --> 00:04:09,000 -Absolutely. -I love lamb. 104 00:04:09,167 --> 00:04:10,767 I love cooking lamb, but 20 minutes? 105 00:04:10,934 --> 00:04:12,367 On "BBQ Brawl," I definitely 106 00:04:12,534 --> 00:04:14,167 shined more on the longer challenges. 107 00:04:14,334 --> 00:04:16,367 I think Bobby's trying to shake us up a little bit. 108 00:04:16,534 --> 00:04:18,000 Hey, Kyle, what are you making? 109 00:04:18,167 --> 00:04:20,667 -Uh, lamb. -[Bobby] Yep. 110 00:04:20,834 --> 00:04:22,200 [Kyle] You got a spice rub, rack of lamb. 111 00:04:22,367 --> 00:04:24,367 I've got some of this radicchio. 112 00:04:24,534 --> 00:04:26,100 -What's it called? -[Bobby] Castelfranco, yeah. 113 00:04:26,267 --> 00:04:28,567 Think I'm gonna grill some of this as well -- whip ricotta. 114 00:04:28,734 --> 00:04:30,567 And you're cooking the rack whole? 115 00:04:30,734 --> 00:04:31,701 [Kyle] Cooking the rack whole, yes, sir. 116 00:04:31,868 --> 00:04:33,000 -OK. -Balls to the wall. 117 00:04:33,167 --> 00:04:34,767 [laughing] 118 00:04:34,934 --> 00:04:36,100 [Bobby] I mean, it's 20 minutes. 119 00:04:36,267 --> 00:04:38,267 In this case, I would cut them into individual chops. 120 00:04:38,434 --> 00:04:41,267 I think he's trying to take the harder route to show 121 00:04:41,434 --> 00:04:42,868 he could get you in that second round. 122 00:04:43,033 --> 00:04:44,801 I mean, that's gamesmanship, right? 123 00:04:44,968 --> 00:04:47,067 -I call it courage. -[laughing] 124 00:04:47,234 --> 00:04:49,167 ♪ Whoa ♪ 125 00:04:49,334 --> 00:04:51,868 [Kyle] I'm the chef and pit master of Blue Helm Barbecue, where we're 126 00:04:52,033 --> 00:04:53,400 trying to put the mountains on the map. 127 00:04:53,567 --> 00:04:56,000 You know, we're using sorghum syrup and collard greens, 128 00:04:56,167 --> 00:04:58,067 Appalachian allspice, getting the flavors of 129 00:04:58,234 --> 00:05:00,067 our region and blending that with 130 00:05:00,234 --> 00:05:01,868 traditional barbecue meats. 131 00:05:02,033 --> 00:05:04,367 -Time for the grind. -♪ What a winner looks like ♪ 132 00:05:04,534 --> 00:05:07,000 [Kyle] Y'all might remember me from a little show called "BBQ Brawl," 133 00:05:07,167 --> 00:05:09,100 where I won the title of Master of 'Cue. 134 00:05:09,267 --> 00:05:11,400 -[woman] Congratulations, Kyle. -[man] Congratulations, Kyle. 135 00:05:11,567 --> 00:05:13,400 [Kyle] Now I'm ready to be Master of All. 136 00:05:13,567 --> 00:05:15,000 I want to get that second win, 137 00:05:15,167 --> 00:05:16,968 but this time against Bobby Flay himself. 138 00:05:17,133 --> 00:05:18,767 Bobby, you're about to get smoked. 139 00:05:18,934 --> 00:05:20,567 Chef T, what are you up to? 140 00:05:20,734 --> 00:05:22,167 [Chef T] Like a play on steak and potatoes, 141 00:05:22,334 --> 00:05:23,434 but lamb and potatoes. 142 00:05:23,601 --> 00:05:25,968 So, I'm gonna toss the potatoes in some lamb fat 143 00:05:26,133 --> 00:05:28,000 and then do a little bit of golden raisin relish with 144 00:05:28,167 --> 00:05:31,200 some acid because I know those judges love that acid. 145 00:05:31,367 --> 00:05:32,801 -[chuckles] -I like it. 146 00:05:32,968 --> 00:05:34,501 ♪ Don't break from speed ♪ 147 00:05:34,667 --> 00:05:36,467 ♪ Don't stop till I get what I need ♪ 148 00:05:36,634 --> 00:05:39,300 [Chef T] Growing up in the Caribbean, everything is fresh. 149 00:05:39,467 --> 00:05:43,000 Literally, it comes from the tree to the plate. 150 00:05:43,167 --> 00:05:46,300 It was just a different perspective and helped me become 151 00:05:46,467 --> 00:05:47,868 the chef that you see today. 152 00:05:48,033 --> 00:05:49,367 This isn't my first rodeo. 153 00:05:49,534 --> 00:05:51,501 You know, you guys have seen me on all these other shows. 154 00:05:51,667 --> 00:05:53,367 "Hell's Kitchen," "Yes, Chef!," 155 00:05:53,534 --> 00:05:55,467 Food Network's "Big Restaurant Bet." 156 00:05:55,634 --> 00:05:58,000 I have been searching for this W, 157 00:05:58,167 --> 00:06:01,267 just close, close, close every time. 158 00:06:01,434 --> 00:06:02,968 Today -- today's my day. 159 00:06:03,133 --> 00:06:04,567 Bobby, I'm coming for you. 160 00:06:04,734 --> 00:06:06,567 All right, we got just under 15 minutes. 161 00:06:07,667 --> 00:06:08,634 [Kyle] Heard. 162 00:06:11,100 --> 00:06:12,567 [Rashad] Chef T, how you doing over here? 163 00:06:12,734 --> 00:06:14,367 -Good to see you, Chef. -Good to see you as well. 164 00:06:14,534 --> 00:06:15,801 So tell me, what do you got going on? 165 00:06:15,968 --> 00:06:17,467 So I've got the corn grilling. 166 00:06:17,634 --> 00:06:20,300 The corn is gonna go with my relish, with my pomegranate, 167 00:06:20,467 --> 00:06:21,567 my golden raisins. 168 00:06:21,734 --> 00:06:23,200 Corn and pomegranates are not gonna 169 00:06:23,367 --> 00:06:24,968 outshine your rack, right? -They're just -- nope. 170 00:06:25,133 --> 00:06:26,667 Nope, they're just complimentary. 171 00:06:26,834 --> 00:06:28,167 All righty. Best of luck, Chef. 172 00:06:28,334 --> 00:06:31,000 [Chef T] This dish is, like, so important because Rashad 173 00:06:31,167 --> 00:06:34,300 and Adrienne have had my food, so they have an expectation, 174 00:06:34,467 --> 00:06:36,667 and I've gotta live up to it tonight. 175 00:06:36,834 --> 00:06:40,200 So, got two barbecue aficionados going head-to-head 176 00:06:40,367 --> 00:06:41,300 against each other. -Oh, yeah. 177 00:06:41,467 --> 00:06:42,868 You know, I'm just gonna try to bring 178 00:06:43,033 --> 00:06:44,267 just my gut instincts and stuff like that, you know? -Yeah. 179 00:06:44,434 --> 00:06:45,601 Make sure the meat's cooked right. 180 00:06:45,601 --> 00:06:47,367 I got some radicchio I think will go good with this. 181 00:06:47,534 --> 00:06:49,000 -[Rashad] Nice. -[Kyle] Add a little bitterness to it. 182 00:06:49,167 --> 00:06:50,400 How'd you season this? 183 00:06:50,567 --> 00:06:52,167 [Kyle] The same spice rub as I put it on the lamb. 184 00:06:52,334 --> 00:06:53,567 OK. Best of luck, chef. 185 00:06:53,734 --> 00:06:54,467 -Kill it. -Thank you, chef. Appreciate you. 186 00:06:55,868 --> 00:06:57,234 -[audience cheering] -Whoo! 187 00:06:58,667 --> 00:07:03,501 [Chef T] I get the lamb into a pan, lots of herbs, and then let 188 00:07:03,667 --> 00:07:06,901 that ambient heat of the oven take this lamb home. 189 00:07:07,067 --> 00:07:10,200 Hey, Kyle, what temperature is your oven at? 190 00:07:10,367 --> 00:07:13,801 -Oven is at...too low. -[laughs] Too low. 191 00:07:13,968 --> 00:07:15,567 It's at 350 right now. I'm turning it up. 192 00:07:15,734 --> 00:07:16,767 Might be time for the fryer. 193 00:07:16,934 --> 00:07:18,167 [laughing] 194 00:07:19,567 --> 00:07:21,701 [Adrienne] Eight minutes and 30 seconds, guys. 195 00:07:21,868 --> 00:07:24,567 [audience cheering] 196 00:07:24,734 --> 00:07:25,968 [Adrienne] All right, Kyle. 197 00:07:26,133 --> 00:07:28,200 So, who do you have here with you, rooting you on today? 198 00:07:28,367 --> 00:07:31,667 -Well, I have my son, Elijah. -[Adrienne] Hi, Elijah. 199 00:07:31,834 --> 00:07:33,801 [Kyle] The chili champ himself. And my buddy Al. 200 00:07:33,968 --> 00:07:35,767 My God, y'all are just big family. 201 00:07:35,934 --> 00:07:37,367 Yeah. 202 00:07:37,534 --> 00:07:39,167 And I saw you had some sorghum out here. 203 00:07:39,334 --> 00:07:41,100 Yep, I'm doing whipped ricotta, so I wanted to sweeten it up 204 00:07:41,267 --> 00:07:42,267 just a little bit. -Nice. 205 00:07:42,434 --> 00:07:43,734 [Kyle] And that's what we're going with. 206 00:07:43,901 --> 00:07:45,901 All right, well, I'll let you get back to it, Chef, thank you. 207 00:07:46,067 --> 00:07:48,100 -Chef T. -[Chef T] Adrienne. 208 00:07:48,267 --> 00:07:49,501 [Adrienne] Ooh, you got your herbs in there. 209 00:07:49,667 --> 00:07:51,000 -[Chef T] Yeah. -A little butter. 210 00:07:51,167 --> 00:07:52,367 [Chef T] A little butter. 211 00:07:52,367 --> 00:07:54,801 This is at the risk of not being done, and we're gonna 212 00:07:54,968 --> 00:07:56,100 make it happen -- thank you. -Nice. 213 00:07:56,267 --> 00:07:58,000 And who's in the audience cheering you on today? 214 00:07:58,167 --> 00:08:01,200 -Oh, it's my wife. -[Adrienne] Hi, how good to see you. 215 00:08:01,367 --> 00:08:03,167 [Chef T] This is my family, my second chosen family. 216 00:08:03,334 --> 00:08:05,501 -Well, I'll let you get back to it, T. -[Chef T] For sure. 217 00:08:05,667 --> 00:08:06,868 [Adrienne] We're at four minutes, guys. 218 00:08:07,033 --> 00:08:08,467 Make sure it's cooked. 219 00:08:08,634 --> 00:08:10,400 [Chef T] The oven is just not hot enough. 220 00:08:10,567 --> 00:08:12,367 Gotta get this over to the convection. 221 00:08:12,534 --> 00:08:13,901 Come on, baby! 222 00:08:14,067 --> 00:08:15,968 [Kyle] I take the lamb out of the oven 223 00:08:16,133 --> 00:08:17,868 and it's nowhere near where I need it to be. 224 00:08:18,033 --> 00:08:19,267 Ain't cookin' fast enough. 225 00:08:19,434 --> 00:08:21,601 -I mean, he's on fire over there. -Ooh. 226 00:08:21,767 --> 00:08:24,000 Bobby really liked the fact that I took risks on "BBQ Brawl." 227 00:08:24,167 --> 00:08:27,968 And so I think he knows that I'm not gonna back down. 228 00:08:30,400 --> 00:08:32,100 -♪ Pure fire ♪ -See what's going on over there? 229 00:08:32,267 --> 00:08:33,167 -Uh-uh. -[Rashad] Yeah. 230 00:08:33,334 --> 00:08:34,200 [Bobby] He called an audible, 231 00:08:34,367 --> 00:08:35,667 cut 'em, now he's grilling him. 232 00:08:35,667 --> 00:08:38,567 -This is a desperation move. -Chef T's got hers in the oven. 233 00:08:38,734 --> 00:08:41,000 -I don't know what's going on. -[Chef T] I've got to get my potatoes. 234 00:08:41,167 --> 00:08:44,267 Give them a quick smash, toss them in the lamb fat. 235 00:08:44,434 --> 00:08:46,501 Chefs, you have just over a minute to go. 236 00:08:46,667 --> 00:08:51,267 ♪ I make 'em go sheesh ♪ 237 00:08:51,434 --> 00:08:55,200 [Chef T] I take creme fraiche, my double chop of lamb, 238 00:08:55,367 --> 00:08:58,868 top that with my relish. -25 seconds. 239 00:08:59,033 --> 00:09:00,667 [Chef T] And finally, my potatoes. 240 00:09:02,367 --> 00:09:03,801 [Kyle] Working on it. My hands are shaking. 241 00:09:03,968 --> 00:09:05,467 I put the Castelfranco on first. 242 00:09:05,634 --> 00:09:07,367 Spoonful of whipped ricotta on each plate. 243 00:09:07,534 --> 00:09:09,267 -[all] Nine... -[Kyle] Two lamb chops per plate. 244 00:09:09,434 --> 00:09:11,167 I'm just praying that this is gonna work out. 245 00:09:11,334 --> 00:09:15,167 [all] Five, four, three, two, one. 246 00:09:15,334 --> 00:09:16,567 [bell dings] 247 00:09:16,734 --> 00:09:18,567 [audience cheering] 248 00:09:18,734 --> 00:09:19,767 [Bobby] Get it done? 249 00:09:19,934 --> 00:09:20,834 That was intense. 250 00:09:21,000 --> 00:09:23,200 I didn't know this was so stressful. 251 00:09:25,667 --> 00:09:27,267 [Rashad] Kyle and Chef T, what did y'all feel about that 252 00:09:27,434 --> 00:09:29,200 20-minute clock? -That was way too fast. 253 00:09:29,367 --> 00:09:31,000 -[Chef T] It was quick. -[Kyle] Way too fast. 254 00:09:31,167 --> 00:09:33,868 All right, let's see who's moving on to beat Bobby Flay. 255 00:09:34,033 --> 00:09:35,467 Chef Kyle, tell us what you made? 256 00:09:35,634 --> 00:09:38,567 Today, I made a spiced-rubbed lamb with Castelfranco 257 00:09:38,734 --> 00:09:40,701 and a whipped ricotta. 258 00:09:40,868 --> 00:09:42,667 [Rashad] I love that you built a dry rub. 259 00:09:42,834 --> 00:09:44,567 I mean, we're talking barbecue here, right? 260 00:09:44,734 --> 00:09:48,567 But I got a lot of burnt notes, and the interior was raw. 261 00:09:48,734 --> 00:09:49,767 I was afraid of that. 262 00:09:49,934 --> 00:09:52,267 I like that you chose the Castelfranco to 263 00:09:52,434 --> 00:09:53,601 complement the lamb. 264 00:09:53,767 --> 00:09:55,467 I like the creamy element that you brought 265 00:09:55,634 --> 00:09:58,100 with the whipped ricotta on the bottom as well. -Thank you. 266 00:09:58,267 --> 00:10:00,767 All right, Chef T, tell us about your dish. 267 00:10:00,934 --> 00:10:04,801 I made a rack of lamb, a fresh corn relish, 268 00:10:04,968 --> 00:10:08,601 and potatoes that have been tossed in the lamb fat. 269 00:10:08,767 --> 00:10:10,968 The pomegranate and grilled corn relish, 270 00:10:11,133 --> 00:10:12,467 it adds that bright pop. 271 00:10:12,634 --> 00:10:13,667 I mean, you knocked that out of the park. 272 00:10:13,834 --> 00:10:15,400 The lamb has great flavor. 273 00:10:15,567 --> 00:10:18,200 However, the interior is quite underdone. 274 00:10:18,367 --> 00:10:19,467 Yeah. 275 00:10:19,634 --> 00:10:22,501 These potatoes are outstanding, but I think 276 00:10:22,667 --> 00:10:26,300 the lamb cook in 20 minutes is a challenge for anybody. 277 00:10:26,467 --> 00:10:27,868 And so that is a struggle that we're seeing 278 00:10:28,033 --> 00:10:29,968 on both plates here. 279 00:10:30,133 --> 00:10:30,968 [Chef T] They love the relish. 280 00:10:31,133 --> 00:10:32,767 They love the potatoes, 281 00:10:32,934 --> 00:10:35,100 but the lamb, the lamb, the lamb. 282 00:10:35,267 --> 00:10:37,868 The chef who's gonna go up against Bobby Flay is... 283 00:10:39,267 --> 00:10:40,267 [Rashad] Chef T. 284 00:10:40,434 --> 00:10:43,100 [audience cheering] 285 00:10:45,567 --> 00:10:48,067 I'm never gonna cook a rack of lamb in 20 minutes again. 286 00:10:48,234 --> 00:10:50,701 I'm gonna give myself at least 26 minutes. 287 00:10:50,868 --> 00:10:51,901 Kick this guy's butt. 288 00:10:52,067 --> 00:10:54,167 Chef T, show Bobby who's boss. 289 00:10:54,334 --> 00:10:57,467 Chef T, even in spite of the lamb being a little 290 00:10:57,634 --> 00:11:00,367 undercooked, your flavors on this dish were outstanding. 291 00:11:00,534 --> 00:11:01,701 Thank you, Chef. 292 00:11:01,868 --> 00:11:03,801 You just made it to round two to be able to take on 293 00:11:03,968 --> 00:11:05,767 Bobby Flay. -Bobby, you're toast. 294 00:11:05,934 --> 00:11:07,100 [laughing] 295 00:11:08,200 --> 00:11:09,234 [tense music plays] 296 00:11:11,367 --> 00:11:13,667 -[Bobby] Chef T, well done. -Thank you, Chef. 297 00:11:13,834 --> 00:11:14,868 [Bobby] So what are we cooking tonight? 298 00:11:15,033 --> 00:11:18,067 Well, Bobby, my signature dish is... 299 00:11:18,234 --> 00:11:19,567 jerk pork. 300 00:11:19,734 --> 00:11:21,267 -Ooh. -[audience] Ooh. 301 00:11:21,434 --> 00:11:22,901 Smart. Smart. 302 00:11:23,067 --> 00:11:25,067 Jerk pork. I love jerk flavor. 303 00:11:25,234 --> 00:11:27,167 All right, Chef T, before we start the clock, 304 00:11:27,334 --> 00:11:29,267 is there anything you wanna say to Bobby? 305 00:11:29,434 --> 00:11:31,801 You know, Bobby's a part of my story, and if you wanna be 306 00:11:31,968 --> 00:11:33,667 the best, you gotta beat the best. 307 00:11:33,834 --> 00:11:36,801 Bobby, you got too many wins in this arena, man. 308 00:11:36,968 --> 00:11:39,567 [Adrienne] Well, we are gonna put 45 minutes on the clock. 309 00:11:39,734 --> 00:11:41,868 Fire up the grills, and go! 310 00:11:42,033 --> 00:11:44,234 [audience cheering] 311 00:11:46,701 --> 00:11:51,167 [Rashad] When I hear jerk, I'm thinking classic Caribbean flavor. 312 00:11:51,334 --> 00:11:54,467 Yeah, it's like it's smoked, it's sweet, it's spiced. 313 00:11:54,634 --> 00:11:55,767 [whistling] 314 00:11:55,934 --> 00:11:58,167 Chef T's jerk pork is gonna be spectacular. 315 00:11:58,334 --> 00:12:00,300 So, you know, can I beat her? 316 00:12:00,467 --> 00:12:03,701 Probably not, but I'm making jerk pork steaks 317 00:12:03,868 --> 00:12:05,667 with a mango habanero sauce 318 00:12:05,834 --> 00:12:08,000 and then a salad of black-eyed peas, 319 00:12:08,167 --> 00:12:11,067 pickled red cabbage, scallions, and mint. 320 00:12:11,234 --> 00:12:13,467 -Ooh, does T have pork belly? -So we've got -- 321 00:12:13,634 --> 00:12:16,100 She does. And Bobby's got coleslaw. 322 00:12:16,267 --> 00:12:17,801 So already, Chef T one, 323 00:12:17,968 --> 00:12:18,901 Bobby zero. -[Adrienne] Right? 324 00:12:19,067 --> 00:12:20,300 [Adrienne & Rashad laugh] 325 00:12:20,467 --> 00:12:22,901 So Chef T, tell me, why is this your go-to? 326 00:12:23,067 --> 00:12:24,767 Why do you think this is what it's gonna take to 327 00:12:24,934 --> 00:12:26,601 beat Bobby? -This is very nostalgic for me. 328 00:12:26,767 --> 00:12:28,667 Like when I go home to St. Vincent, 329 00:12:28,834 --> 00:12:31,801 this is what everyone's doing -- this is the first place I stop. 330 00:12:31,968 --> 00:12:34,968 The guys on the side of the road grilling pork. 331 00:12:35,133 --> 00:12:36,968 -I like it, mon. -[Chef T laughs] 332 00:12:37,133 --> 00:12:39,801 [Chef T] In the Caribbean, when you serve street-side pork, 333 00:12:39,968 --> 00:12:42,801 you're usually getting a combination of 334 00:12:42,968 --> 00:12:45,167 the shoulder, the meat from the pork belly. 335 00:12:45,334 --> 00:12:50,167 So my plan is to cook both with pickled vegetables 336 00:12:50,334 --> 00:12:54,767 and a festival, which is a fried cornmeal dumpling. 337 00:12:54,934 --> 00:12:58,000 So the pork belly is cubed and blanching. 338 00:12:58,167 --> 00:13:00,767 And T is also breaking down a pork shoulder right now. 339 00:13:00,934 --> 00:13:02,067 [meat tenderizer thudding] 340 00:13:02,234 --> 00:13:04,868 This is a cut that has a lot of connective tissue. 341 00:13:05,033 --> 00:13:06,167 -It does. -It's very tough. 342 00:13:06,167 --> 00:13:08,701 It usually is something that you cook low and slow. 343 00:13:08,868 --> 00:13:10,267 -That's right. -[thudding continues] 344 00:13:10,434 --> 00:13:12,767 [Bobby] For pork chops, I usually cook the rack whole 345 00:13:12,934 --> 00:13:14,901 so that it loosens up the muscles a little bit. 346 00:13:15,067 --> 00:13:16,901 I grill on the outside first to give it a crust, 347 00:13:17,067 --> 00:13:18,667 but then I'm gonna put it in the oven and let it cook 348 00:13:18,834 --> 00:13:20,000 for about 25 minutes. 349 00:13:20,167 --> 00:13:22,567 That is a thick, dense cut of meat to try to cook. 350 00:13:22,734 --> 00:13:24,667 -[Rashad] And that's the lesson we learned in round one. -[Adrienne] Exactly. 351 00:13:24,834 --> 00:13:26,501 I don't want to say it too loud, so hopefully he doesn't know. 352 00:13:26,667 --> 00:13:27,734 I know, right? 353 00:13:29,067 --> 00:13:31,801 [Chef T] So Bobby's doing a whole rack of pork. 354 00:13:31,968 --> 00:13:33,901 You know, rack of lamb almost bit me in the ass 355 00:13:34,067 --> 00:13:37,000 on the last one, so good luck to you, Bobby. 356 00:13:37,167 --> 00:13:39,467 [Bobby exhales heavily] 357 00:13:41,901 --> 00:13:43,367 -♪ We calling the shots ♪ -[Adrienne] Twenty-three minutes to go. 358 00:13:44,901 --> 00:13:49,267 On Chef T's side, she is making a jerk spice rub 359 00:13:49,434 --> 00:13:50,968 using fresh scallions. 360 00:13:51,133 --> 00:13:52,467 Ooh, a lot of scotch bonnet too. 361 00:13:52,634 --> 00:13:54,868 -Oh, that's gonna be hot. -Ooh, that is...[laughs] 362 00:13:55,033 --> 00:13:57,567 Jerk packs a punch. 363 00:13:57,734 --> 00:14:01,267 So I'm adding garlic, fresh thyme, cinnamon, 364 00:14:01,434 --> 00:14:04,267 raisins, big, bold, rich flavors. 365 00:14:04,434 --> 00:14:05,567 Let's give it up for Chef T. 366 00:14:05,734 --> 00:14:06,868 [audience cheering] 367 00:14:08,300 --> 00:14:10,167 Chef T, what do we got going on in the kitchen? 368 00:14:10,334 --> 00:14:12,968 Right now, I'm making my jerk rub. 369 00:14:13,133 --> 00:14:15,767 -A marinade or a dry rub? -It's gonna be a wet marinade. 370 00:14:15,934 --> 00:14:17,367 -Wet marinade, I love it. -Yeah. 371 00:14:17,534 --> 00:14:20,000 You've got the traditional, authentic, 372 00:14:20,167 --> 00:14:23,000 from-the-Caribbean flavors. -Yes, sir. 373 00:14:23,167 --> 00:14:25,267 -And Bobby's just winging it. Look at him. -Ah! 374 00:14:25,434 --> 00:14:28,767 -B-B-B-Bobby's getting beat. -[laughs] 375 00:14:28,934 --> 00:14:31,567 For my hot sauce, I take some mangoes and some honey, 376 00:14:31,734 --> 00:14:34,167 habanero, rice wine vinegar, salt and pepper. 377 00:14:34,334 --> 00:14:36,601 -Did you make a jerk marinade at all? -No, not a marinade. 378 00:14:36,767 --> 00:14:38,868 -I'm doing a spice rub -- no. -You didn't make a jerk marinade? 379 00:14:39,033 --> 00:14:41,267 Marinades -- marinades, like, need time. 380 00:14:41,434 --> 00:14:44,167 But I don't -- I don't think that's technically a jerk dish. 381 00:14:44,334 --> 00:14:46,501 -No, no, I got jerk rub right here. -Uh-huh. 382 00:14:46,667 --> 00:14:48,400 All right, well, I wish you the best of luck, Chef, 383 00:14:48,567 --> 00:14:49,567 but not really. -Do you, though? 384 00:14:49,734 --> 00:14:50,767 Not really. 385 00:14:50,934 --> 00:14:51,767 And let's give it up for Bobby, y'all. 386 00:14:53,000 --> 00:14:55,267 -Yeah. -Boo. 387 00:14:55,434 --> 00:14:56,634 -[Bobby laughs] -[audience claps] 388 00:14:58,167 --> 00:15:01,267 -I see some plantains. -She didn't tell me about that. 389 00:15:01,434 --> 00:15:03,167 Chef T, you got plantains as well? 390 00:15:03,334 --> 00:15:05,701 Yeah, I'm making a festival, almost like 391 00:15:05,868 --> 00:15:07,701 a Caribbean hush puppy. -Yes. 392 00:15:07,868 --> 00:15:11,000 I combine flour, coconut milk, vanilla extract, 393 00:15:11,167 --> 00:15:12,400 turn it into a dough. 394 00:15:12,567 --> 00:15:14,567 I can smell the aromas over here. 395 00:15:14,734 --> 00:15:16,567 Yeah, it smelled like victory over there. 396 00:15:16,734 --> 00:15:19,067 -Like defeat over here. -[laughs] Defeat. 397 00:15:19,234 --> 00:15:22,067 Next, I'm moving on to my salad of pickled red cabbage, 398 00:15:22,234 --> 00:15:23,667 black-eyed peas, and scallions. 399 00:15:23,834 --> 00:15:26,467 And I'm dressing it with the mango habanero sauce. 400 00:15:26,634 --> 00:15:28,367 [Adrienne] Just 17 minutes to go. 401 00:15:28,534 --> 00:15:30,767 ♪ When I walk in, yeah ♪ 402 00:15:30,934 --> 00:15:32,701 -I love those boots. -Oh, why, thank you. 403 00:15:32,868 --> 00:15:34,868 Did y'all get those boots? 404 00:15:35,033 --> 00:15:37,100 [Adrienne] My "BBQ Brawl" boots. 405 00:15:37,267 --> 00:15:41,000 Because here we have a barbecue brawler in the house, Chef T. 406 00:15:41,167 --> 00:15:43,267 -[Chef T] What up, Chef? How are you? -[Adrienne] How's it going? 407 00:15:44,601 --> 00:15:46,400 Is this for our slaw? 408 00:15:46,567 --> 00:15:48,100 Yeah, so we need a little acid. 409 00:15:48,267 --> 00:15:50,567 So, you know, in the Caribbean, we do escovitch vegetables. 410 00:15:50,734 --> 00:15:52,767 -[Adrienne] Yes -- all right. -[Chef T] Yeah. 411 00:15:52,934 --> 00:15:55,467 Chef Kyle, I see you cheering on your fellow brawler, Chef T. 412 00:15:55,634 --> 00:15:56,868 Let's do it. Let's do it. 413 00:15:57,033 --> 00:15:58,767 I mean, the whole purpose of this is for Bobby 414 00:15:58,934 --> 00:16:00,267 to lose, right? -[Kyle] Absolutely. 415 00:16:00,434 --> 00:16:02,267 -Whoever does it. -That's it. 416 00:16:02,434 --> 00:16:04,300 T wins, I win. And we all win. 417 00:16:04,467 --> 00:16:06,100 [Adrienne] We can do this today, guys. 418 00:16:06,267 --> 00:16:07,100 Whoo! 419 00:16:08,567 --> 00:16:10,067 Chef Bobby. 420 00:16:10,234 --> 00:16:13,000 After round one, what made you do a thick cut on the bone? 421 00:16:13,167 --> 00:16:14,267 I wanted to show Kyle how to do it. 422 00:16:14,434 --> 00:16:16,000 -Oh-ho-ho. -[Kyle] Oh. 423 00:16:16,167 --> 00:16:17,300 -Just kidding, Kyle. -Ooh. 424 00:16:18,501 --> 00:16:20,501 I mean, beat Bobby Flay. 425 00:16:20,667 --> 00:16:22,200 [audience chanting] Beat Bobby Flay. 426 00:16:22,367 --> 00:16:25,167 Beat Bobby Flay. Beat Bobby Flay. 427 00:16:25,334 --> 00:16:26,868 [audience cheering] 428 00:16:27,033 --> 00:16:28,267 ♪ We got it on lock ♪ 429 00:16:28,434 --> 00:16:29,968 Nine minutes to go. 430 00:16:30,133 --> 00:16:31,467 [Chef T] I'm taking my pork shoulder, 431 00:16:31,634 --> 00:16:33,467 and I'm getting it into the oven. 432 00:16:33,634 --> 00:16:36,467 I take my belly out, get it onto this grill pan. 433 00:16:36,634 --> 00:16:37,667 [Kyle] Smelling so good up here, T. 434 00:16:37,834 --> 00:16:40,000 [Chef T] Thank you. 435 00:16:40,167 --> 00:16:42,501 So Bobby's meat is out of the oven. Hallelujah! 436 00:16:42,667 --> 00:16:43,767 Bobby, how's your meat looking? 437 00:16:43,934 --> 00:16:47,167 Uh, I'll tell you in a second. 438 00:16:47,334 --> 00:16:48,801 [Rashad] They still have to plate. 439 00:16:48,968 --> 00:16:51,367 That's gonna be the next step that he's... 440 00:16:51,534 --> 00:16:53,267 Ooh. 441 00:16:53,434 --> 00:16:55,567 [Rashad] Is it raw? 442 00:16:55,734 --> 00:16:58,267 -[Bobby] The pork is very rare. -[Kyle] I know that feeling, Bobby. 443 00:16:58,434 --> 00:16:59,501 I'm not serving undercooked pork. 444 00:16:59,667 --> 00:17:01,567 I'm gonna season it very liberally 445 00:17:01,734 --> 00:17:03,567 with salt and pepper and then the jerk rub. 446 00:17:03,734 --> 00:17:05,267 This is why Bobby wins so much. 447 00:17:05,434 --> 00:17:08,267 Look at him paying extra attention to season every nook 448 00:17:08,434 --> 00:17:09,868 and cranny of that piece of meat. 449 00:17:10,033 --> 00:17:12,000 [Bobby] And then straight onto the grill, high heat. 450 00:17:12,167 --> 00:17:14,200 [Chef T] My belly is looking fantastic. 451 00:17:14,367 --> 00:17:16,667 I know the fryer's gonna bring it to where I need it. 452 00:17:16,834 --> 00:17:18,467 [Rashad] Two minutes to finish up here. 453 00:17:18,634 --> 00:17:21,200 So the first thing I do is get my festival down, 454 00:17:21,367 --> 00:17:23,367 my pork shoulder. 455 00:17:23,534 --> 00:17:25,767 I'm taking my belly out of the fryer. 456 00:17:25,934 --> 00:17:29,167 It's G-B-D. 457 00:17:29,334 --> 00:17:31,567 Golden brown and delicious, baby! 458 00:17:31,734 --> 00:17:33,567 -[Bobby] Time? -[Adrienne] Coming up on one minute. 459 00:17:33,734 --> 00:17:36,767 I put some of the cabbage and black-eyed pea salad down, 460 00:17:36,934 --> 00:17:38,400 put the pork chop down. 461 00:17:38,567 --> 00:17:42,100 [Chef T] To top it all off, gonna add pickled cabbage and carrots. 462 00:17:42,267 --> 00:17:44,067 [Bobby] I put some of the mango habanero sauce. 463 00:17:44,234 --> 00:17:45,868 [all] Seven, six... 464 00:17:46,033 --> 00:17:47,400 Some fresh herbs, and that's it. 465 00:17:47,567 --> 00:17:50,167 [all] Three, two, one. 466 00:17:50,334 --> 00:17:51,767 -[Rashad] Yeah! -[audience cheering] 467 00:17:53,567 --> 00:17:55,300 I almost killed myself on the jerk. 468 00:17:55,467 --> 00:17:58,467 -Good job, Bobby. -Beautiful. 469 00:17:58,634 --> 00:17:59,701 Oh, my God. 470 00:18:02,000 --> 00:18:04,601 Bobby, T, congratulations on finishing jerk pork 471 00:18:04,767 --> 00:18:06,267 in 45 minutes. 472 00:18:06,434 --> 00:18:09,267 Now, we want to introduce you to your judges. 473 00:18:09,434 --> 00:18:13,467 First up, founder of Hometown Bar-B-Que and Red Hook Tavern, 474 00:18:13,634 --> 00:18:15,000 Billy Durney. 475 00:18:15,167 --> 00:18:20,267 Founder of Vaux Social and LoLo's, Leti Skai Young. 476 00:18:20,434 --> 00:18:22,868 Author, chef, and co-founder of Rise Doughnuts 477 00:18:23,033 --> 00:18:26,100 and Mighty Quinn's BBQ, Hugh Mangum. 478 00:18:28,567 --> 00:18:31,567 Judges, please try the first jerk pork in front of you. 479 00:18:31,734 --> 00:18:34,300 [pensive music plays] 480 00:18:36,767 --> 00:18:39,567 This pork was cooked perfectly, super juicy, 481 00:18:39,734 --> 00:18:41,567 really flavorful, really well seasoned. 482 00:18:41,734 --> 00:18:44,601 To me, this is pretty much a perfect plate of food. 483 00:18:44,767 --> 00:18:47,167 [Leti] The meat was very flavorful. 484 00:18:47,334 --> 00:18:50,701 I love that black-eyed pea salad, but I would have loved if 485 00:18:50,868 --> 00:18:54,267 the sauce was a little bit less acidic. 486 00:18:54,434 --> 00:18:56,567 I had a really nice charred piece of pork. 487 00:18:56,734 --> 00:18:59,367 The one thing that missed for me was a little lack of heat. 488 00:18:59,534 --> 00:19:01,667 When I think of jerk, when I think of East Flatbush, 489 00:19:01,834 --> 00:19:04,167 kind of where I'm from, it kind of buries you, you know, it hits 490 00:19:04,334 --> 00:19:06,100 you a little harder. -[Adrienne] Thank you, judges. 491 00:19:06,267 --> 00:19:08,167 We are now gonna ask you to switch your plates. 492 00:19:12,968 --> 00:19:15,200 [Hugh] This pork belly is, like, the star of this plate. 493 00:19:15,367 --> 00:19:16,267 It's cooked perfectly. 494 00:19:16,434 --> 00:19:18,400 The slaw, I would have liked more of. 495 00:19:18,567 --> 00:19:21,868 It's almost put on as an accent versus like a salad with it. 496 00:19:22,033 --> 00:19:24,601 [Leti] OK, so first I had to pick up my festival. 497 00:19:24,767 --> 00:19:29,367 And I was completely transported somewhere in the Caribbean. 498 00:19:29,534 --> 00:19:32,701 And this jerk pork, I mean, I felt like I was at a stand 499 00:19:32,868 --> 00:19:35,100 in Jamaica -- I loved it. 500 00:19:35,267 --> 00:19:36,667 [Bill] On the belly side, I agree with you. 501 00:19:36,834 --> 00:19:39,400 I mean [exhales] give me a bucket of these, you know, 502 00:19:39,567 --> 00:19:42,000 instead of a box of popcorn, and I'll be -- I'll be 503 00:19:42,167 --> 00:19:43,567 watching movies with this thing. 504 00:19:43,734 --> 00:19:47,868 But the shoulder was not cooked as well as the belly was. 505 00:19:48,033 --> 00:19:50,300 [Rashad] All right, judges, I'm gonna need your votes. 506 00:19:50,467 --> 00:19:52,267 [Chef T] I'm really glad the judges like my food, 507 00:19:52,434 --> 00:19:54,267 and they're recognizing the authenticity, 508 00:19:54,434 --> 00:19:58,267 but, like, who knows? It could go any way. 509 00:19:58,434 --> 00:20:02,467 For the record, this is not a unanimous decision. 510 00:20:02,634 --> 00:20:03,501 And the winner is... 511 00:20:07,601 --> 00:20:09,167 Chef Bobby Flay. 512 00:20:09,334 --> 00:20:11,467 [audience applauds] 513 00:20:11,634 --> 00:20:15,200 -[indistinct] -Good job. 514 00:20:15,367 --> 00:20:18,167 So, although this dish brought me back to the street carts of 515 00:20:18,334 --> 00:20:21,467 East Flatbush, the first dish was just overall 516 00:20:21,634 --> 00:20:24,067 flavor bomb, you know? It was really delicious. 517 00:20:24,234 --> 00:20:25,701 -Thank you. -Congratulations, Chef T. 518 00:20:25,868 --> 00:20:27,167 We know you can cook. 519 00:20:27,167 --> 00:20:30,167 So, just keep going and keep pumping them Caribbean flavors. 520 00:20:30,334 --> 00:20:31,567 This is a powerhouse right here. 521 00:20:31,734 --> 00:20:34,467 -Thank you, Bobby. -Thank you. 522 00:20:34,634 --> 00:20:37,267 [Chef T] Man, Bobby did not grow up in the islands. 523 00:20:37,434 --> 00:20:38,767 That boy from the Upper East Side, 524 00:20:38,934 --> 00:20:41,467 but he definitely understands flavor. 525 00:20:41,634 --> 00:20:44,167 No regrets. None whatsoever. 526 00:20:44,334 --> 00:20:46,901 -[Adrienne] Congratulations, Bobby, I mean -- -Thank you. 527 00:20:47,067 --> 00:20:50,267 I've never seen people so sad for you to win. 528 00:20:50,434 --> 00:20:51,267 Welcome to my life. 529 00:20:52,767 --> 00:20:54,100 Well, I gave it my all. 530 00:20:54,267 --> 00:20:56,067 Time to tune in to "BBQ Brawl."