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00:00The following program is rated 14 plus and may contain coarse language, violence, nudity,
00:10mature subject matter, or scenes which may not be suitable for all viewers. Viewer discretion is
00:15advised. Previously on Next Level Chef. This season I've built my team around the young
00:21promising hot shots. My chefs, they're hidden gems. That's what I'm looking for. I'm making
00:26the silliest mistake. Misty, you gotta go. The winning dish, Bobby. My strategy, we're gonna
00:32put good people up and knock people out of this competition. Austin. What? Wow. My shallots are burning.
00:38Scrap the entire pan. Misty, say goodbye to your team. And tonight, who knows barbecue? That's my .
00:45It's like grills gone wild. Gordon, you're young, young, inspiring blanks. We are smoking down here.
00:51Oh yeah, we are. Next level speed right now. My chicken's raw. I'm in full-blown
00:56panic mode. Blasting. This is not your backyard barbecue.
01:15Welcome back, guys. Hello. Good morning. Good to see you all.
01:19Yes, sir. How is everyone feeling? Good. Great. Right. Time for your next challenge. All of you are
01:29gonna feel the heat today because we are about to have a next-level cookout. Who loves barbecue?
01:36Yeah. Listen, nothing is more American than a good old-fashioned backyard barbecue. Everything tastes
01:45better when it's cooked on a grill. But here's the thing. Every country and cuisine around the
01:50world cooks over an open flame. I'm so excited to cook barbecue. I love fire. Don't tell my mom,
01:58but I'm pretty much a pyro at heart. And cooking over an open flame, that's my . All of you,
02:02I've got 30 minutes to create a next-level barbecue feast. It could be inspired from any country,
02:09anywhere in the world. It's like grilled gone wild. Richard, keep your top on. Done right, barbecue
02:22is incredible. That's right. When it's done wrong, it's inedible. So you've got to stay in control of
02:30your fire. Okay, Team Errington, thanks to Bobby, we are heading to that top-level kitchen today.
02:36Wait till you see the grills we have up there. You've got new grills up there as well? Yes,
02:40we do. Set my chefs up. I mean, you won't be able to see them because you'll be in the basement,
02:45but I'll show you over the platform if you want. Oh, my God. Barbecue is not meant to be fancy,
02:51right? As long as we have fire, we have chance. Yeah, exactly, Chef. All right,
02:56guys, head to the elevator, and I'll see you up there shortly. Bobby's Angels.
03:00Bobby and the Girls? Oh, my God. There's a handful of titles that are being tossed around.
03:06Bobby's Angels. Naisha's Ninjas. Bobino and the Girls. We're working on the title.
03:11Ooh, let's party. This is a barbecue, guys. This is by definition the most fun we're gonna have.
03:20Papa. I'm so excited to be at the top level where you have every single thing available to you. I love
03:27you. We have these beautiful Japanese girls. They maintain their heat very well. It's perfect. I can do
03:33something good with this. Come on, shut up and calm down. You better grab right. All this excitement
03:38you got going on. It's the best place you want to be making any dish. You have everything there.
03:41This grill is also beautiful. They're all sexy. Wow. Yeah, thank you. Nice. So we can grill here and
03:51there. The middle kitchen feels like home, and I love barbecue at home. Barbecue is my thing.
03:58Really wish we got those Japanese grills. Yakitori? Yeah.
04:03Woo. Do this. We knew they were gonna give us wire racks. Oh. You know, it is just as s**t as I remember.
04:10Oh. So wire racks. All right, this is gonna be some ghetto-style grilling right here. So right over the flame.
04:21Oh. There's always a revolution that started from the poor people on the bottom, and I think
04:27we are that revolution. Let's go. Let's go. Viva la Ramsey.
04:35Good luck, you guys, because you're gonna need it. Yeah. I am ready. Let's go. Come over. Come over.
04:42Come over. And we are truly in the basement. This grill. We haven't got the plush equipment. Bricks
04:47and crates aren't exactly a backyard grill, but we'll make it work. Yes, Chef. We've just got those marks,
04:53those grill marks, which gives it that flavor. Line up. Come on. All right. Let's go, Team Blaze. All right.
04:59How we doing? Good, good, good. Okay, grilling. You see where the grills are? And you saw these two grills
05:05over here, right? Yes, Chef. Yes, Chef. All of you have cooked on a grill before. Some of you, I know, specialize in it
05:09or really, really love it, right? Great thing here is this is a technique challenge.
05:13This isn't a genre challenge. So whatever food you cook, you work it into a grilled item.
05:18All right, that's great. Okay, line them up on the wall. All right.
05:26It's barbecue day. Team Errington looking very strong.
05:32You should be happy and proud of yourselves. Everyone's gonna be vying for this spot,
05:36but you're gonna hold it down, right? That's right.
05:38All right, guys, line up. Let's go. Here we go.
05:43All right, guys, get ready. The 30-minute perfect barbecue dish.
05:47Go, go, go, go! Look at the proteins on top.
05:50There's so many options for so many different things,
05:53and it's a little overwhelming, but it's a barbecue challenge,
05:57and I'm just staring at these two chicken thighs.
05:59That is mine today.
06:02Grab ingredients. Supporting ingredients, right?
06:05I grab the New York steak, and I'm like, oh, my God, that is what I wanted.
06:09There's beautiful cabbage, mushroom.
06:11I'm grabbing cabbage. That really wasn't the direction I was thinking of going in today,
06:15but time is ticking.
06:16Bring flavor, right? So I just start grabbing.
06:19Grab, grab, grab ingredients, guys.
06:22Okay, don't let a great protein fall to the basement.
06:26It happens all the time.
06:27Yep.
06:28Go, Ty. Let's go, let's go, let's go, let's go.
06:30I'm like, oh, hell no. Don't want to cook alligator.
06:33So I immediately grab the beef rib.
06:35I hope somebody on the basement gets that, because good luck.
06:38Game hen is a nice one. A pork loin up here.
06:40Pork loin, I'll take the pork. Chicken in the back, chicken in the back.
06:42Chicken in the back? Oh, .
06:44I grab the pork loin, and I see peaches after that. Peaches and pork on a grill.
06:50Let's go.
06:52Scallops.
06:53I grab the scallops, but then I see pork belly.
06:56I've cooked pork belly so many times, so I put the scallops back down.
06:59I grab the pork belly. Let's do this.
07:02If you can grab it, it's yours. Grab it. Grab it.
07:06Right, get fired up, guys. Smart grabs. Smart.
07:10Yo, let's go, let's go.
07:12Scallops. Yo, grab those scallops.
07:14Oh, my God. Lamb hearts.
07:15Woo!
07:16I've never even seen a lamb heart, but I love working with different organs.
07:22Aha, yes.
07:23And usually those, like, weird organs are very delicious.
07:25Frozen tilapia.
07:27I see that tilapia, and that was something that I was like, I've cooked that before.
07:30My goodness me.
07:31So I'm reaching for it, grab it, I have it in my hand, and then...
07:35No!
07:36Ah, my goodness.
07:38Ryan just snatches it out of my hand.
07:40That's definitely my fish.
07:41Meg, no disrespect, but I had to.
07:44I grew up near the ocean. I'm not letting no seafood by me.
07:47You don't have time to argue about it. You have to pivot real quick.
07:51And the only thing left was gator nuggets.
07:53Well done. Well done.
07:56Alligator, come on.
07:58Guys, your 30 minutes start now.
08:01It's a barbecue. Don't get complicated with the execution, okay?
08:05Alligator.
08:06This was a bad idea.
08:10I don't cook a ton of meat at home.
08:12What in God's name, what am I gonna do with that?
08:15And what the actual hell?
08:16Right, Meg, alligator.
08:17Alligator.
08:18Love that.
08:19Do you?
08:20Yeah, it's almost like a sort of stringy chicken.
08:21Okay.
08:22Right on the grill, exceptional.
08:23Okay.
08:24I'm from Minnesota.
08:25We don't have gators.
08:26Don't run with knives.
08:27Okay, ba-da-bing, ba-da-boom.
08:28Beatrice, what'd you grab?
08:29So excited, chef.
08:30I got a great grab.
08:31Oh, hearts.
08:32Yeah.
08:33So we go down that, like, sort of Peruvian, grilled...
08:35Yes.
08:36I got some skewers right here.
08:37I think I'm gonna line it up, marinate it, get some honey, dark rum, glaze.
08:39Love that.
08:40Glaze it on there.
08:41Love that.
08:42Make a potato salad with some fennel.
08:43It's gonna be delicious, chef.
08:44There's something so unique about turning something that sounds like a good one,
08:49and I'm gonna get some people.
08:50I'm gonna get some people.
08:51I'm gonna get some people.
08:52I'm gonna get some people.
08:53You're gonna get some people.
08:54You're gonna get some people.
08:55You're gonna get some people.
08:56You're gonna get some people.
08:57You're gonna get some people.
08:58about turning something that sounds so bad
09:00into something that's so enjoyable.
09:03Five minutes gone, guys.
09:0425 minutes to go, yes?
09:06Heard, chef.
09:09Oh, I love that smell of a grill firing up in the morning.
09:13Let's go, Team Blaze.
09:16Let's get it, brother.
09:17Yeah, bro. Yeah, bro.
09:19What's up, Jeff? Hi, chef.
09:20I'm gonna do a pork belly, so I'm gonna do a gochujang glaze,
09:23get a little bit of charred smokiness.
09:25I don't want it to be too barbecue.
09:26No, no, it's okay.
09:27Grill him, but don't overcook this guy.
09:29Okay. All right, I love it.
09:30Good idea, Jeff. Yes, chef.
09:31Megan? Yes, chef.
09:32Okay, so you got a game hen.
09:33I got a game hen.
09:34What I really wanted to focus on was, like,
09:36more of a Hawaiian-style huli huli chicken.
09:37Most of all, one of my favorite items.
09:39I spend my birthday in Hawaii every single year,
09:41so don't let me down with this one.
09:42My brother-in-law's from Hawaii.
09:43I want to make sure I represent his background on this one.
09:46Okay, I think you will.
09:49Next-level barbecue dishes.
09:50Come on, team.
09:51You earned the space in the top level.
09:53Stay up here.
09:55We got the best kitchen, the best ingredients.
09:57Guys, let's make this happen.
09:59Natalia.
09:59Hi, chef.
10:00You grabbed a beautiful ribeye?
10:01Yes, beautiful ribeye.
10:03Tomatoes, onions, garlic, so I'm going to make a salsa.
10:05It's giving me Latin California essence.
10:08Yes.
10:09I think I have salsa running down my veins.
10:11I make salsas, like, every other day.
10:13All of our food has salsa.
10:14Like, we'll be eating salsa in our cereal, like, if we could.
10:18Salsa in the baby bottle.
10:20Having fun, baby, having fun.
10:23We staying in the top?
10:25We staying in the top, baby, let's go.
10:26We staying in the top.
10:27All right, Kathy, where are you taking us?
10:29I got a New York strip.
10:31I got a New York strip.
10:32So I am doing a nice beer and soy barbecue sauce.
10:36Little Asian inspiration.
10:38Yes.
10:38Smart.
10:39And a nice cabbage salad.
10:40So it's going to be important to get your sauce going
10:41and get your steak going, right?
10:43Yes.
10:43And don't forget, you also have this grill back here.
10:46Heard.
10:46Okay?
10:47Yes.
10:47Winning dish today, Kathy.
10:48Yes.
10:49Keep going, girl.
10:49Thank you, chef.
10:50You got this, Kathy.
10:52You absolutely have this.
10:54Whisk.
10:55Whiskey business.
10:58Miss Becca, what are we working with, girl?
11:00I blended up some of the pineapple into the hoisin
11:02sriracha sauce, so we're going to have-
11:04Pineapple, hoisin, sriracha.
11:05Mm-hmm.
11:05And then we're going to go out and marinate the chicken thighs
11:07in there and then get them on the grill.
11:10Familiar with grilling?
11:11Um, so I've actually never used one of those grills.
11:13Yeah, so you can actually move some of the holes to one side.
11:18This can be more of your searing side.
11:20Okay.
11:21I've seen these grills in TikTok videos and on TV.
11:26They're, like, the top of the top.
11:28So cool.
11:29Get that protein cooking soon, right?
11:31Yeah.
11:34Mariam.
11:35So this is the bison, right?
11:36Yes.
11:37Okay, great.
11:38I am very excited to be doing this.
11:40Okay.
11:41I am going northern Pakistan.
11:42Okay.
11:43A lot of the grilling items are served on a flat bread.
11:45Okay.
11:46So I'm thinking naan.
11:47I love it.
11:48All these flavors work.
11:49Yep, I'm thriving today.
11:50Let's make it happen.
11:52Real quick, a lot of you will cook very spicy food.
11:54Today's the day to bring the heat, guys.
11:56You got it, chef.
11:58All right, Brandon.
11:59How's it going, chef?
11:59Good.
12:00How are you?
12:00I'm great, thank you.
12:01Now, you're looking really confident.
12:02Absolutely.
12:03I love to grill.
12:04So what are we doing here?
12:05All right, so I've got a beautiful little pork loin here.
12:08And I was thinking about doing a grilled peach
12:10and green olive relish.
12:11Okay.
12:12I love the flavor of char, the beauty of it.
12:14I love smoke flavor.
12:15It's...
12:16Okay.
12:17Dude, I can see the passion on your face when you're talking about it.
12:19I love it.
12:20Okay.
12:2010 down, 20 to go.
12:23How are we feeling, Jeff?
12:24I love it.
12:25I'm feeling it.
12:26I'm feeling it.
12:26In the backyard with the kids?
12:27Oh, yeah.
12:28We're in California, right?
12:29This is it right here.
12:30I love gochujang, I love my pork belly.
12:32Listen, it's no joke.
12:34This is the team of heavy hitters up here.
12:36We've got to take down those young guns downstairs, okay?
12:40You got it, chef.
12:42Trust me, listen, they're gunning for you.
12:43They're good.
12:45Let's get it.
12:45I am not afraid.
12:46What the hell is this?
12:52This is not an over-elegant dish.
12:55We just want some deliciousness with grills, yes?
12:58Right, Arnav, what did you grab?
13:00So I got eggplant, some zucchini, so I'm just going to roast up.
13:03Hold on a minute, look at these.
13:04The scallops, beautifully done, right?
13:06Beautiful scallops.
13:07Got scallops.
13:08Let that come to the basement.
13:09Come on, what?
13:09That's a godsend.
13:10I would love to be on that top floor, like, with that nice, beautiful grill.
13:14With barbecue, you have to have great equipment.
13:16You want to get those nice seared.
13:18Those scallops will need at least three minutes on that grill, okay?
13:20All right.
13:21But getting scallops in the basement speaks volumes to why the other team
13:25should not be in those upper-level kitchens.
13:26Scallops came down to the floor.
13:29We are smoking down here.
13:31Oh, yeah, we are. Big time, yes?
13:32Yes, chef.
13:33Really smoking.
13:34Keep it going, guys.
13:35Yes, chef.
13:36Because we're going to smoke those two floors above us.
13:38Hell, yeah.
13:39They're going to be like, ooh.
13:40Exactly.
13:41Because guess what? Heat rises.
13:42They're going to be feeling the heat.
13:43You tell them.
13:44They're going to be feeling the heat.
13:45They're going to be feeling the heat.
13:47Hey, smoke rises.
13:52Mama loves you.
13:54Cook like a champion for me, please.
13:56All right, guys.
13:57It's time for the mid-round draw.
13:58Yes, chef.
14:00What side dish goes with every great barbecue meal?
14:03Cornbread.
14:04That's a curveball.
14:06Grab two to three items to make a beautiful cornbread.
14:09Cornbread?
14:11Error, error.
14:12How do you make cornbread?
14:14I'm like, what the ?
14:15Platform's not staying here long, guys.
14:17I have no idea what I'm doing.
14:22Guys, listen, mid-round draft.
14:23You've got to run to the platform right now.
14:25You have to make a cornbread.
14:26You can grab two or three things.
14:27We have to make a cornbread?
14:28Two or three things.
14:29What?
14:30Are you kidding me?
14:31I've never made a fresh cornbread in my life.
14:34This is time away from my pork belly.
14:36And honestly, how is this going to incorporate
14:38with my Korean dish?
14:40If you can grab it, it's yours.
14:43Guys, it's time for the mid-round draw.
14:44What goes well with the barbecue?
14:46Cornbread, OK?
14:47Cornbread!
14:48Don't get too complicated.
14:50What's going to go best with your dish, OK?
14:52There you go.
14:5415 down, 15 left.
14:56Beautiful, girl.
14:57Crosshatch, other side.
14:59Yep, you're good.
14:59Perfect.
15:00Perfect, perfect, perfect.
15:02It's just not looking like a batter of any sort.
15:06Come on, Becca.
15:07I've never made cornbread in my life.
15:09Don't freak out, everybody.
15:10Relax.
15:12It is all OK.
15:13I never made cornbread before, Chef,
15:15so I'm just a little worried.
15:16You need to get this going, my love.
15:17Yes.
15:18Get your steak on and then make the cornbread.
15:19Let's have it dry.
15:20OK?
15:21OK.
15:21Always.
15:22Yep, yep, yep.
15:2510 minutes left.
15:27Behind.
15:28Beautiful.
15:30All right, listen, cornmeal is in the pan.
15:32I don't know how to make the cornbread.
15:33OK, I'll help you make the cornbread, all right?
15:35I've used the little packets, the little boxes,
15:37but I've never made it fresh.
15:39Does this need to be more watery, less watery?
15:42So the pork belly is sitting on the grill.
15:43I can't tend to it.
15:44I have to make this cornbread and figure out
15:46what vessel to put it in, throw it in the oven,
15:49and make sure that doesn't burn.
15:51The main thing is getting that pork belly cooked, right?
15:53Yes.
15:54OK?
15:54Thank you, Chef.
15:55And now I've got to run over and pay attention.
15:58There's just so much going on right now.
16:00The protein is the most important here.
16:02Focus on the grilling.
16:06Eight minutes, guys.
16:07Eight minutes to make a dream barbecue dish.
16:10Check your temps, guys.
16:12The cornbread is sitting in the oven,
16:14and I'm finally getting my chicken on.
16:17But the grill's just not hot enough.
16:19I've never cooked with them, and so I'm not quite sure,
16:21like, how to get it hot on one side,
16:23how to get it cool on the other.
16:25Dude, my chicken's raw.
16:26No.
16:27Time's ticking down.
16:29I'm in full-blown panic mode at this point.
16:32Turn on the fire.
16:33Blast it.
16:34It's on as high as it's going to go.
16:36I should have just got the chicken out earlier.
16:39Oh, my god.
16:46It's just raw.
16:47I want color on this chicken.
16:49Get it on there.
16:49On here?
16:50This doesn't feel hotter.
16:52Get some heat.
16:53OK.
16:54The oil's the conduit, OK?
16:55OK.
16:56It's a grilling challenge.
16:57I know they're going to want to see some sort of grill mark
16:59or char or something, but it's raw,
17:01and I can't serve that to be chef.
17:05I just need to get it cooked.
17:08What the ?
17:10I'm excited.
17:12How do you feel?
17:13I love that.
17:14Yay!
17:15I've never seen this exciting.
17:16What is it with you with lamb hearts?
17:17I don't know.
17:18I just really am excited to use this.
17:20It's the toughest ingredient, and you're excited to use this.
17:22Good.
17:23Call me the queen of hearts, am I right?
17:26A lot of people think, oh, she's just some girl
17:29who thinks cooking is cool.
17:30It's like, no.
17:31I put in the blood, sweat, tears.
17:33I put in everything.
17:34That's delicious.
17:35Light as well, right?
17:36Really, really good.
17:37So to have Chef Ramsay saying, this girl can cook,
17:40it's like, yes, I can.
17:42I've been trying to tell you guys for so long.
17:46Guys, you are my young bloods down here.
17:47You're cooking with energy.
17:48I love it, yes?
17:49Heard.
17:50Heard, Chef.
17:51Gordon!
17:53Yes?
17:53Your young guns firing blanks down there, or what?
17:56No, they're not firing blanks, Richard.
17:57They're doing well.
17:58Don't you worry.
17:58Focus on your team.
18:00Firing blanks?
18:01Thanks for the scallops.
18:03Keep an eye on them, I don't know.
18:04Yes, Chef.
18:08Five minutes left.
18:09Yes, Chef.
18:11You salted the game head, right?
18:13Yes, Chef.
18:13OK.
18:14God, it smells good over here, guys.
18:17Looks beautiful.
18:19Very, very close to plating time.
18:20Heard, Chef.
18:21We're thinking about the visuals,
18:22what this looks like on the plate.
18:25Jeff, you're spending a lot of time over there.
18:27Yes, Chef.
18:28So just make sure that we don't
18:30obliviate that pork on there, right?
18:31Yes, Chef.
18:32Going into this, I thought it was going to be kind of like,
18:34you know, you're back in your backyard,
18:36you're grilling, you're having a good time relaxing.
18:38No, no, no, no, no.
18:40OK, Jeff, you're all the way over there.
18:41Your asparagus is all the way over here.
18:42You've got to dance.
18:43You've got to dance a little, OK?
18:44Thank you, Chef.
18:45Making me nervous a little bit.
18:47This is chaos, this is mayhem.
18:49This is definitely not your backyard barbecue.
18:53Four minutes left.
18:54Where's your plate, Kathy?
18:56I'm hearing the time go lower.
18:58I am stressing.
19:00Keep going, girl.
19:01Make sure you're happy with your dish.
19:03I heard, heard, heard.
19:03Thank you, Chef.
19:04Chef Arrington expects chefs to have that conviction
19:07and that drive.
19:09Next level, next speed right now.
19:11You got it, Chef.
19:11Perfect.
19:12I just have to be more, like, methodical
19:15and shake off this pressure.
19:17I need you to move about seven notches faster.
19:20Come on, let's go.
19:21Be smart, you man.
19:23Be smart.
19:23Be sexy.
19:25Stay focused.
19:26Believe in yourself?
19:27Yes, I believe in you.
19:29Time is ticking.
19:30And I'm just slicing vegetables.
19:33Oh, can I get a medic?
19:36I slice my frickin' thumb.
19:38It's, like, immediately bleeding,
19:39and I'm just, like, great.
19:40You got to keep going.
19:42And I'm, like, touching my form bread.
19:43I'm, like, OK, it's good.
19:44It's done.
19:44Like, are you done?
19:45Can we go, please?
19:47I'd rather have no hands and nothing on that platform.
19:52OK?
19:55Beautiful scallops.
19:5730 seconds.
19:58We're going to start the dress.
19:59One starting portion, OK?
20:00Yes, Chef.
20:02I'm afraid these are going to catch on fire.
20:03This grated grill, it's scary.
20:06Ah!
20:07He's trying to sabotage me.
20:08And it's the protein, so it's the star of the show.
20:11How's this gator looking, do you think?
20:13Yes, good.
20:13Don't you do this on the van?
20:15Not open flame.
20:18Two minutes to go.
20:19You can start plating.
20:20I don't know if it's done.
20:22My boyfriend has experience with barbecuing.
20:24I just watch.
20:29Platform's on the move.
20:30Heading to the basement, guys.
20:32There's no time left.
20:33You have to put something on the plate.
20:35You have to put something out.
20:36When I looked over to the cabbage, I was like, oh, my gosh.
20:39I didn't even start pickling that yet.
20:41I don't have time to fix this right now.
20:43I just have to keep going.
20:45You are my team, my hidden gems, the most talented chefs.
20:49Yes, we got this.
20:51Bring the plate to here so it's the last thing that you do.
20:53Do not miss that platform.
20:55I'm just staring at these two chicken thighs, praying to God
20:59that they finish as the time is counting down.
21:05Platform is here.
21:06Bring it home.
21:07Yes, chef.
21:10Make it on there now.
21:11Get on the platform now.
21:13Beatrice, go.
21:15On up.
21:16Behind, behind, behind.
21:17Well done, well done, well done.
21:19Yes, yes, yes, well done, go, well done, yeah, yeah, yeah.
21:24Go, yes.
21:26Listen, no one on Team Blaze is going to miss a platform, right?
21:29Not today.
21:30Platform's here, guys.
21:31The platform is here.
21:33Don't forget the cornbread element.
21:35Let's go, Team Blaze.
21:36No missed platforms today.
21:38Come on, make it, make it, make it.
21:39Yeah.
21:45Platform's here, guys.
21:49I don't know if that chicken's cooked.
21:53You know, it's over-open flames, so you have to really
21:54understand where the hot spots and the grills are
21:57and how to move your meats around.
21:59And so I'm hoping it's cooked.
22:01Telling myself, like, get on the plate, get it on the plate,
22:03get something on the plate.
22:05Go, go, go, Becca, go, go, go, go, go, go.
22:09Come on, come on.
22:15Go, go, go, Becca, go, go, go, go, go, go.
22:18Go, go, go, go, go.
22:19You got it, you got it.
22:20Yes, Becca.
22:21Let it out, I think it's you're fine.
22:23Don't be sorry.
22:23Don't be sorry.
22:24Don't be sorry.
22:25Don't be sorry.
22:26Don't be sorry.
22:26How do you feel?
22:27I know, I know, I know, I know.
22:28Oh.
22:36Yes.
22:40Well done.
22:41Seriously, we were cooking with gas, man, literally.
22:44I am excited to dive in here.
22:45Very excited.
22:46I'm pretty hungry, I'm ready to go.
22:48OK, since we're so excited, can we start at the top?
22:50Oh, I love that.
22:52Save the best of laughs.
22:53I'll do that any day.
22:54OK.
22:56Ooh, four sticks.
22:57First up, we have a grilled swordfish skewer.
23:00The chef cooked this on the Japanese grill
23:02and is serving the cornbread with beautiful pomegranate
23:06molasses butter to sort of spread on top.
23:08I think one of the most difficult proteins
23:10to cook on the grill, swordfish.
23:11It's so unforgiving.
23:13This is cooked beautifully.
23:14I love the cornbread.
23:16Next up, a skirt steak skewer served with a fondant potato.
23:20The steak's cooked perfectly.
23:21Got the crunch, the heat.
23:23I've never seen a fondant potato on a barbecue.
23:25It's good.
23:26Next up, we have a ribeye.
23:28This is served with a salsa and cucumber
23:31and red onion salad on the side.
23:33We said backyard barbecue, but this is more of a restaurant
23:36that specializes in barbecue, right?
23:38I love the salsa.
23:40Someone really knows what they're doing.
23:41This is next level.
23:44Next up, we have a New York strip steak with a bit of asparagus
23:48and a red cabbage salad.
23:51At New York strip, good color.
23:54Bad finishing.
23:55It's a shame that red cabbage is on there and is raw.
23:57Pickle it.
23:58The glaze is definitely overpowering,
24:00and the cornbread is reading dense.
24:03Ooh, basic.
24:04Absolutely.
24:05I agree.
24:07Okay, next up, this is a chicken thigh
24:10with a sriracha hoisin glaze served with jalapeno cornbread.
24:15Chicken needs more color on there.
24:16It doesn't look like it's more grilled.
24:17Chicken needs more color, Chef.
24:18Joey, it's not undercooked, okay, but it's not cooked thoroughly.
24:22Yeah, I mean, when you're grilling, you have this opportunity
24:23to have this charred meat next to these colorful sauces or salsas.
24:27The whole dish is just sort of like one tone.
24:30I do not want to go into an elimination realm
24:33because I'm chicken thighs.
24:38Oh, my God.
24:39Shall we?
24:40Middle floor, Rich?
24:42All right, middle floor.
24:43We'll start off right here.
24:43You guys are going to love this one.
24:44This is a spatchcock game hen,
24:47hooli-hooli style, with a carrot, pomegranate,
24:49and pineapple slaw.
24:51Wow.
24:52This person's barbecued multiple times,
24:55but the color on the pussan, the baby chicken, is delicious.
24:58For me, this is a hard ingredient to grill,
25:01but what works, all these charred notes
25:03of a fabulously cooked game hen.
25:05I used to live in Hawaii, and would stop roadside
25:08for this chicken often, and this is incredible.
25:12I love the charred notes.
25:13That's what barbecue's all about.
25:16This chef made a corn flatbread
25:19with spiced bison and a mint chutney.
25:23Delicious.
25:23Cooked beautifully.
25:24Really good pivot there with the cornbread.
25:26It's like a beautiful, stunning naan.
25:28I would love a little squeeze of aioli
25:30to sort of keep waking it up a bit.
25:32Okay, move over here.
25:33These are some gochuchang glazed pork belly skewers
25:36with an asparagus kimchi.
25:37Yeah.
25:39This is a little bit overcooked.
25:40It's a little bit too dry, unfortunately.
25:43Pork belly with these delicious, bold, incredible flavors,
25:46I think it's really smart.
25:47However, I'm a little bit let down
25:49that it wasn't transformed other than adding asparagus.
25:52All right, this is the beef ribs potato salad
25:56with corn and mushrooms.
25:59Beef ribs.
26:00That's the number one go-to protein for the barbecue.
26:03Yeah, incredible beef here.
26:05The potato salad itself,
26:06I think that is a classic, amazing approach.
26:10Last up, a barbecued spiced pork loin
26:12with a peach and okra salad.
26:17Spot on cook on the pork
26:18against this incredible peach's side.
26:22What a lovely combination, pork and peaches.
26:24Really good color on the pork.
26:26A tough one, no fat in there,
26:27so proper barbecue pork right there.
26:30Right, I'm excited to invite you two to the basement.
26:34Brace yourselves.
26:35Yes, I have.
26:36Right.
26:37We had no grills down there, okay?
26:39We had mesh and bricks.
26:40And I'm not making excuses, it was mesh and bricks.
26:43They're just cooking on a shopping cart down there.
26:44That's exactly that.
26:47Man, these should not have made the basement.
26:49These are hand-dived scallops.
26:50Wow.
26:52It's sat on a grilled cabbage leaf.
26:54I'm surprised to see scallops make it
26:56all the way into the basement.
26:57I gotta say, I really appreciate the levels
26:59of grilling techniques used on this plate.
27:02Next, tilapia.
27:04This is a blackened seasoned tilapia,
27:06served over grits.
27:07Yeah, I mean, it's a really tough fish
27:09to throw on a grill.
27:10It flakes really, really easily.
27:12So I think the chef did a great job cooking the tilapia.
27:15Fish and grits, classic.
27:16Next up, we have these lamb hearts.
27:19These were butterflied marinated,
27:21sort of spicy glaze.
27:23The heart can eat like filet mignon, quite honestly.
27:26Wow, really blown away by this presentation
27:29and how the lamb heart is cooked.
27:31Just a smart dish.
27:32I mean, I love sticky, sweet barbecue sauce,
27:35and I don't know if Kansas City should start putting lamb hearts
27:39on barbecue menus, but I'd suggest it.
27:42That is a really, really fun, unique taste right there.
27:45Tasting like a wagyu steak.
27:48It's that good.
27:49I'm gonna start a whole barbecue line after this.
27:50I'm gonna have a bottle of the sauce.
27:54Finally, another scary protein,
27:56which was to be expected down in the basement.
27:58So it's an alligator, served with a classic slaw,
28:00and with smashed purple fur potatoes.
28:03Yeah, I mean, I have restaurants in Florida,
28:05so I'm pretty used to cooking some gator.
28:07It's a little bit dry, but I'll tell you what,
28:09the slaw that's next to it is fantastic.
28:11I don't think it's dry, it's delicious, it's cooked beautifully.
28:13I love this dish.
28:14These hush puppies on the side are textbook.
28:17Really well done.
28:18Richard, Naish, and I have a lot to discuss.
28:21Excuse us, please.
28:22Shall we?
28:23Damn.
28:24Oh, my God.
28:26That pork belly a little bit overcooked for me.
28:29I don't know why this chef cut the pork belly first,
28:32because you know that the pork belly's got so much fat,
28:33it's gonna shrink.
28:35I didn't think my pork was dry, but...
28:37Listen, if we're going in, we got the talent to come out.
28:39Stripped steak.
28:41I just think that this is just very pedestrian.
28:42I agree with you.
28:43Just very basic, it's just, there's nothing else on it.
28:45Yeah, I agree with you.
28:45Raw cabbage.
28:46No well, yeah.
28:47Listen, if you can do cabbage, pick a lid, right?
28:49Yeah, yeah, 100%.
28:50It's a grilling challenge, not a mediocre home meal challenge.
28:53Yeah, I agree with you.
28:55Chicken thighs.
28:56Great disappointment if there's one protein
28:58that really grills beautifully better than a lot of those proteins, thighs.
29:02But there was nothing to hold onto.
29:03I don't want to listen.
29:04Like, everything was just beige on it.
29:05It's disappointing.
29:06Oh, I hurt.
29:10One of the best tasting things of the whole challenge to me
29:13was that game hen.
29:14I absolutely agree, but let's be honest,
29:16the lamb hearts have to be the showstopper.
29:18That, for me, is the number one dish.
29:20Very difficult.
29:21Hold on, the game hen?
29:22That's the dish I'm ordering at a restaurant.
29:23It's the easiest one.
29:24Don't forget about the ribeye, guys.
29:25I know you're battling over levels now,
29:27but we cannot forget how much grilling technique on the ribeye.
29:31They look like they're going at it.
29:32The ribeye was really nice.
29:33Delicious.
29:34The ribeye was really really nice.
29:35It's a steak.
29:36Damn, we're really debating in there.
29:38I know.
29:39This is intense.
29:41All due respect, it's a two-dish race.
29:43Are you kidding me?
29:44Game hen?
29:45Game hen?
29:46Are you guys in an alliance now?
29:48Oh, my.
29:48Is this going to be like this all season?
29:50Great.
29:57Right, all of you, well done, seriously.
29:59Each floor had a standout dish,
30:02but the dish that won the challenge today
30:06and safety for the entire team is the lamb heart.
30:15Yes!
30:17Yes, girl.
30:19Yes, good job.
30:20Thank you, guys.
30:21I am the queen of hearts.
30:23Team Ramsay, back on the top where we belong
30:27in that next challenge.
30:28I cooked that in the basement in 30 minutes with no planning.
30:34Head back to the lounge.
30:35So proud of you.
30:36Yes, chef.
30:37Yes, chef.
30:37Thank you, guys.
30:38Good job, team Ramsay.
30:39Yes, chef.
30:40Yes, chef.
30:42Now for the part we all dislike.
30:44Richard and Aisha, each of you will have to nominate
30:47one individual from your team to head
30:50into tonight's elimination.
30:52Aisha, please.
30:54I have two dishes that weren't quite successful today.
30:59The person that's going to be heading into this elimination
31:02is...
31:03I'm 100% confident that I'm going in.
31:05I'm, like, mentally prepping myself.
31:07Kathy.
31:09Wow.
31:09I just didn't think it was going to be me,
31:12but I just have to continue to, like, roll the punches
31:15and just, like, figure out what I'm going to do.
31:16I have a second chance, and I need to, like,
31:18pick myself up and dust myself off and get my mind right.
31:20Kathy, I need more from you.
31:23Kathy, she's an incredible chef,
31:26but, you know, she does things that trip her up sometimes.
31:29The more she cooks, the stronger she's going to get, right?
31:31This competition, it's a proving ground.
31:33I want you to want to prove this to me.
31:35Yes, chef.
31:37Tough.
31:38It's very tough.
31:39Richard, going up against Kathy.
31:41I want you to want to prove this to me.
31:43Yes, chef.
31:44Tough.
31:45It's very tough.
31:46Richard, going up against Kathy.
31:48I want you to want to prove this to me.
31:50Yes, chef.
31:51Tough.
31:52You're going up against Kathy.
31:54OK, Team Blaze, I'm going to cut right to the chase here.
31:57And I'm putting into this elimination.
32:01Jeff, pork belly got away from you.
32:05I know that you can win in the elimination.
32:07I also know that you happen to have the immunity pin.
32:12If you use the pin and turn it in,
32:14I have to choose someone else on the team
32:16to head into the elimination cook.
32:18The choice, of course, is yours.
32:21I don't want to take my chances at this early of the stage,
32:25so I'm going to be using my pin.
32:27Wow.
32:28OK, bring it up, chef.
32:30I hate the fact that I have to use it so early
32:32in this competition.
32:34It does suck that, yeah, you have to, you know,
32:37send someone else in for your mistakes.
32:39We're going to continue the trend that we started last time.
32:45Awesome.
32:46By sending in heavy hitters into the elimination.
32:50So going up against Kathy, I'm sending in.
32:55Oh, no, not me on the chopping block again.
32:59Brandon.
33:00Let's go.
33:01Bloody hell.
33:02Let's do it.
33:03Richard's boasting about these heavy hitters,
33:05but if you keep on playing those cards,
33:06it's going to come back to bite him on his tiny little ass.
33:09He's got to stop playing these big guns,
33:12because sooner or later, Richard Blaze
33:14is going to run out of ammunition.
33:16Head on upstairs and take Kathy down.
33:18Heard.
33:19A lot of people are like, ooh, Brandon.
33:20They're like, he's so good.
33:22I don't give a about that.
33:23I'm not letting that get into my head.
33:24OK, Brandon, Kathy, this last challenge
33:30was all about grilling proteins.
33:32For this elimination showdown, we're going to keep it light,
33:35because we are going vegetarian.
33:39Let's go.
33:40You'll both have 20 minutes to create a next level dish
33:44using cauliflower.
33:47I've been known to do some sexy things with cauliflower,
33:51so she better be ready.
33:53All of you, head to the elevator,
33:55and I'll see you on the top floor shortly.
33:56Let's go, Kathy.
33:57Good luck.
33:58I know you can do this.
33:59Focus.
33:59Thank you, chef.
34:00Brandon, listen.
34:01You got this.
34:01Big flavors, OK?
34:04I'm sending in champions, warriors, gladiators,
34:07heading into the elimination.
34:09I hope it's a strategy that works.
34:10If it backfires, though, it'll be a bad day for Team Blaze.
34:15Let's go.
34:17I'm confident going into elimination.
34:19People may think that I'm an underdog,
34:21but, like, wait, because now the bad bit
34:23is going to watch Kathy is back.
34:26Right, guys, come over.
34:29It's intimidating going against professionals, you guys,
34:32especially him.
34:34Chef Blaze sent me in to do a job.
34:36I'm going to do my job.
34:3820 minutes to create an elevated next level cauliflower dish.
34:43The very best of luck on your map.
34:45Get set.
34:46Let's go.
34:4820 minutes, guys.
34:49What are you looking for, Brandon?
34:51Talk it out.
34:52Let him focus right now.
34:53Let him call for us.
34:54Chilis, garlic, amazing mushrooms there, as well.
34:57Morels, chanterelles, trumpet mushrooms, rainbow chard.
35:01You can build the flavors as you go.
35:03Drop another one.
35:03Yes.
35:16My man's done it with style.
35:18I know Brandon is a tough, cocky competitor.
35:23A little too cocky for my, you know, taste.
35:25But you never know.
35:27You think that you're a top, top, top person,
35:29then bye, you're gone.
35:31Young man, tell me about the dish.
35:32Where are we going?
35:33What's the inspiration behind this?
35:34I am going to try to do cauliflower a couple
35:37of different ways.
35:38OK, how many ways?
35:39Two or three, depending on what time is looking like.
35:41I'm going to do a nice little cauliflower puree.
35:44Good.
35:45I'm going to grill some romesco here.
35:46Nice.
35:47What is that?
35:48That's romanesco.
35:49It's a mix between broccoli and cauliflower.
35:51It's like a hybrid.
35:53Right, Kathy, where are we going?
35:54I'm going to be making a curry cauliflower steak.
35:56Ooh, love that idea.
35:57With a cauliflower tabbouleh.
35:58So you do the steak with the curry sauce, yes?
36:00Yes.
36:01Make sure it's nicely seasoned.
36:02Yep.
36:02Blend those spices early, yes?
36:03Yes, Chef.
36:04Curry takes time, yes?
36:05Yes, Chef.
36:06Now, you look a little bit upset
36:07when Naisha put you forward there.
36:08Why were you upset?
36:10You know, I feel that I'm really stepping into myself
36:13as a chef.
36:14So treat this as an extra 20 minutes, you know,
36:17to cook your heart out and to prove.
36:18Correct, Chef.
36:19Not just to yourself, but the fellow competitors, right?
36:21Correct, Chef.
36:21OK, good luck.
36:23Seven minutes gone, guys, yes?
36:24Seven minutes gone.
36:26Do you need anything, Brandon?
36:27Not currently.
36:28He doesn't mean anything currently, throws currants in.
36:33That's a perfect dad joke right there.
36:37And Richard's keen to play all those big guns early on.
36:40I know.
36:41What's the method in that madness?
36:43He's trying to cut throats.
36:44It's very clear.
36:45Yeah, absolutely.
36:47Nine minutes to go.
36:51Oh, .
36:53Oh, my God.
36:54Oh, my God.
36:58Oh, .
36:59Oh, this is so stressful.
37:02It just broke apart.
37:06Oh, my God.
37:07This is so .
37:13Oh, my God.
37:14This is so .
37:15Oh, my God.
37:16She scored it too, too thick.
37:18Too deeply?
37:19Yeah.
37:19Should I just start over?
37:21If you have another one.
37:22Pan's piping hot.
37:23It'll still cook in time.
37:24Trust me.
37:24Please, God, I don't want to be in the basement.
37:26All right, you got it, Kathy.
37:28Good reset, Kathy.
37:29Good reset.
37:30Thanks, guys.
37:32Six minutes, guys.
37:33Yes, Chef.
37:34That puree looks thin.
37:35I don't think him, as a pro chef,
37:37was intending to make a soup.
37:41What are you looking for?
37:42Potato.
37:43Just thicken it a little bit.
37:44My puree has a little bit too much cream in it.
37:47It's fine.
37:48I ain't got time.
37:48It's a little bit too runny.
37:50So to reduce it, I need to get it back on the fire.
37:57You got a whisk in there?
37:58Check your puree.
37:59Check your puree.
38:02Oh, my God.
38:04I get that puree all over the stovetop,
38:06and I'm sweating right now.
38:07Guys, there's four minutes to go, OK?
38:09Good, good, good.
38:10Beautiful.
38:11Look at her.
38:12I'm so proud of her.
38:14OK, come back.
38:15Let's go.
38:16Got this.
38:17Comet granite seeds.
38:20There we go.
38:20OK.
38:21There we go.
38:22OK, color.
38:23Look at this inspiration.
38:24Yes.
38:26Guys, last two minutes.
38:27Start dressing.
38:28OK.
38:29Come on, buddy.
38:29Let's do it.
38:31Finish strong.
38:32You got it.
38:33Go, there we go.
38:34Come on, Cathy.
38:36Watch the figs.
38:36Watch the figs.
38:37Nice.
38:38Nice.
38:39The prettiest side.
38:41Make it look sexy.
38:42Make it look sexy.
38:43Good job.
38:43Good job.
38:44Got it.
38:45Yes.
38:45Yes.
38:46Yes.
38:46Let's go, Danny.
38:47Let's finish it off, baby.
38:49Bring it home.
38:50Five, four, three, two, one.
38:54Go!
38:55Woo!
38:55Woo!
38:56Woo!
38:57Woo!
38:57Woo!
38:58Woo!
38:58Woo!
38:59That's my color and legend.
39:00I'm so happy.
39:01I'm so happy out of myself.
39:02That looks incredible.
39:03That's it right there.
39:04Woo!
39:10Wow.
39:11Richard, Noyesha, welcome back.
39:13What these two individuals have cooked in 20 minutes
39:18is nothing short of extraordinary.
39:20Right, let's start off with a cauliflower steak
39:23with a fragrant coconut curry.
39:25I love the elegance coming off of this dish.
39:31It looks beautiful, and it tastes even better.
39:35Cauliflower and curry, a classic pairing,
39:38and the tartness and the sweetness coming
39:40from the pomegranate seed, incredible.
39:42I mean, there's a festiveness about this dish.
39:45The cauliflower is inviting me to eat it.
39:47It's the type of dish that will get someone to eat more
39:49vegetables, for sure.
39:50Next up is cauliflower a few ways.
39:55This starts off with a cauliflower puree on the base,
39:57and then it's a roasted Romanesco cauliflower
40:01with wild mushrooms.
40:03This has a sort of fall soulfulness to this dish.
40:07I love the amount of earthiness that's coming off of this,
40:10and the cauliflower puree is a great finish on the palate.
40:14You said fall, maybe even winter,
40:15like, sort of, like, burnt forest vibes.
40:17That's like a flavor and textural wonderland, for sure.
40:21You know, we're sticklers all for purees.
40:23That's a proper puree.
40:24Another really great vegetable-based dish.
40:28Two very good dishes.
40:29No one deserves to go home, but it is a competition.
40:33Richard, which dish are you sending home?
40:37They're both really, really equal when it comes to taste.
40:40For me, the differentiator comes down
40:42to a little bit of texture and garnish.
40:46The dish that I'm sending home is the cauliflower steak.
40:55Nyesha, please, same question.
40:58It's very tough.
41:00The dish I'm sending home...
41:06...is the cauliflower steak.
41:10That dish was cooked by Kathy.
41:15Oh, Kathy, uh, even though you weren't on my team,
41:19what you just did in 20 minutes,
41:21there is no reason ever for you to drop your head, honestly.
41:24Nothing short of extraordinary, let me tell you.
41:27You know, I came to this competition really for myself,
41:30like, doing something for myself.
41:32And leaving this competition on a super-high note,
41:36it means everything to me.
41:38Kathy, it's been an honor to mentor you.
41:40You should be so proud.
41:42You should continue to grow.
41:45I know my family's so proud of me.
41:47And, uh, I want to show my kids that
41:50when you love something and you believe in yourself,
41:53you know, not be afraid to put yourself out there
41:56and, uh, and go for it.
41:59Good luck, Kathy.
42:00Take care.
42:02Nice.
42:07Brandon, well done.
42:09Nice work, Brandon.
42:11You can smile.
42:12You can smile.
42:16I'm so...
42:18I can finally breathe.
42:21Right, all of you.
42:22Get some rest.
42:23We need you to be focused
42:25because we want nothing to pass you by.
42:30What?
42:31Uh-oh.
42:31Good night.
42:32Oh, I'm sorry.
42:34Thank you, sir.
42:35We still have the original five on Team Blaze,
42:37and let's hold it for as long as we can.
42:40That's how we're going to do it this year.
42:41Yes!
42:42Team Blaze, be ready when your name is called.
42:45Very, very simple.
42:47Next time on Next Level Chat.
42:49The platform will not be stopping.
42:52Ah!
42:53Holy crap.
42:55Platform's moving!
42:56Quick, quick!
42:57Okay!
42:57Quick, quick, quick, quick, quick!
42:58That thing's moving so fast!
42:59Platform's coming.
43:00Oh, there!
43:01Oh, clean up on aisle three.
43:04Wow.
43:05Everyone got noodles?
43:05No.
43:06Oh, platform, platform!
43:07My internal mind is warfare and panic.
43:10Ramen in 25 minutes.
43:11You got to move it, Miriam.
43:12Where's your broth?
43:13It's right here.
43:14My nickname is Richie Ramen.
43:15If we don't have that trending by the end of the season,
43:17I don't know what I'm going to do.
43:19I don't know what I'm going to do.
43:20.