All language subtitles for MasterChef.US.S15E12.1080p.WEB.h264-EDITH[EZTVx.to]

Previously on
"MasterChef: Dynamic Duos"...

Tonight you'll be facing
another dessert challenge.

- It is the French macaron.
- What? No.

All these are under.

They're cracking in the oven.

Faster, faster.

The flavors are spot-on.

The shell, the crunch,
the chew, very consistent.

Congratulations goes
to Adam and Joel.

Sadly,
the worst macarons tonight

and the duo leaving
the MasterChef kitchen

is Athena and Timothy.

Tonight the heat is on

for the final team challenge
of the season.

- Perfect day for a barbecue.
- We're in our element now.

We've invited some
of the biggest

barbecue aficionados
that we can find.

Adam and Joel, since you've won the
last challenge, you get to pick teams.

- But they'll need to be smart
- Steaks going down.

Now we have a chance to be the big
men on the grill, and we're gonna crush it.

Our diners are arriving.
Let's go.

Because one small slip...

I would refire those grills.
They're all raw.

Could cause one team to crash...

- Two minutes on pork.
- - That pork should go back in the field.

- And burn.
- We don't have time to argue.

- Let me talk. Let me talk.
- Azu, you stop now.

- What a beautiful day.
- Yes.

- Everything's in bloom.
- I love it.

The sun is out,
and it's time to get grilling.

Perfect day for a barbecue.
Come on!

Ha-ha!

- This looks beautiful!
- Oh, my God!

- This is a team challenge!
- Looking at the garden!

- Ah-ha!
- The garden!

- What is this?
- We walk into the garden

and that looks like
a team challenge.

- This is gorgeous.
- Oh, my goodness.

Ay, this looks beautiful.

- I don't like team challenges.
- I do.

- I don't. That's why.
- I do.

We're in our element now.

Welcome back, guys.
How are we feeling?

- Great!
- Good!

Can you believe it was just
a few months ago

that you were all out here

not even knowing whether you
were gonna earn a white apron or not?

- It's pretty awesome.
- Crazy.

And now you're in the top six.

Come on, give yourselves
a round of applause. Come on!

It feels amazing
to be in the top six.

We've been killing it so far
in the competition,

but last week we had
a bottom dish,

so it was a wake-up call that
we have to keep focused.

Now it's now time for your last
team challenge of the season.

- It's a biggie.
- Yeah.

But here's the good news,
because if you win here today,

you'll be guaranteed a spot
in the top five.

- All right.
- Cool.

But sadly, if you're on
the losing team,

there's yet another
dreaded pressure test

waiting for you back
in that kitchen.

Don't want to do that again.

And you know by now that's
somewhere you do not want to be.

Yes, Chef.

We have yet to be in a pressure
test this season after a team challenge.

I feel like as
the pressure tests go on,

they get harder
and harder and harder.

Yeah, 'cause the duos
left are strong

and you don't want to put
yourself in that position.

Yeah, you never know what they're
gonna throw at you in that pressure test.

Okay, this afternoon,
we're hosting

a very special barbecue right here
in our very own beautiful garden.

We've invited around 40
of the biggest

barbecue aficionados
that we can find.

They love meat, they love heats,
and of course they love to eat.

Okay.

You'll be cooking in two teams
with three duos on each team.

- Adam and Joel.
- Yes, Chef?

Since you've won the last challenge,
you have a big advantage today.

- You get to pick today's teams.
- All right.

- Great, that's awesome.
- That's amazing.

But the only issue there is if
you happen to fall short today,

you've got to go up against
those same teammates

in the dreaded pressure test.

- That's true.
- Both of you, come on up here, please.

- All right.
- You guys are gonna be on the Red Team,

so please put your red aprons
on and get your strategy in order.

I really think it would be
awesome to have Julio and Rachel.

So picking our teams,
there's a lot of strategy.

The worst-case scenario
is we pick a great team

and if unfortunately we go down,

we've also got to face them
in the pressure test.

But we are in a competition.
We want to win.

And so we're gonna put the best
team together to make it happen.

Chef, I think we're ready.

Let's start
with your team first.

Who are they, please?

They're good team players

and they've been in
the top a lot,

- so Julio and Rachel.
- Wow!

- Let's go.
- Let's do it.

- Thank you.
- Aye, aye, captain.

- Let's do it.
- Final pick?

We've been with them on
a couple team challenges.

We know that they work
really well as a team,

so the next duo is gonna be
Zach and Michelle.

- Wow.
- Zach and Michelle.

- Thanks, guys.
- Let's go, guys.

Guys, go and
join your team. Well done.

Blue Team, come and put on
your blue aprons, please.

So on the Blue Team,
we have Aivan and Tina,

Javier and Azu,
Jesse and Jessica.

So, Jesse,
I'm gonna come to you first.

What does that say about Adam
and Joel's picks?

I think they assume
we're gonna lose

and go in the pressure test
and go home,

- but we're gonna win.
- Now, please take a moment

and decide who are going to be
the team captains.

- Well.
- We've all been captains.

We've all been captains.
You guys, it's your show.

You guys picked us, I vote
you guys should be captains.

- We want to be a captain.
- Yeah.

- Okay, all right.
- Tina is loud, but she's not always direct.

- Yep. Yeah.
- And we're a little bit worried about that.

I'm gonna make myself be heard,
no matter who has the captaincy.

It's all about winning
as a team.

Are you comfortable with
if things aren't going well,

us...
other people stepping in?

- Yeah.
- Okay.

- I like that.
- Cool. Awesome, guys.

There you go.

Okay, Blue Team, who is
going to be team captains?

Tina and I are gonna be the
team captains this go-around.

It's a lot of pressure.
Tina, you ready?

We get ready to... pew!

Okay, Red Team, who is
going to be your captains?

- Joel and I are the captains.
- Was there any discussion?

It was pretty much nominated
by both the other couples,

and we didn't shy away from it.

Good. Now, as for
the proteins themselves,

each team will have one of
these two stunning cuts of meat.

One team will be cooking
an amazing bone-in ribeye.

- Wow.
- Yum.

- Yes!
- It is a steak lover's dream.

Now the other team will be
cooking with double bone pork chop.

- Pork chop.
- An absolute showstopper.

Beautiful.

- Right. Let's do this.
- Coin toss.

- Adam and Joel, since you won the advantage, it's your call.
- Heads.

Right, heads. If you get that
right, then it's your choice.

Tails, it goes to the Blue Team

and you'll dictate
who's getting what.

- You ready?
- Ready, Chef.

Here we go.

- Heads it is.
- Whoo!

- What do we want, guys?
- Okay, what protein are you going for and why, please?

- Chef, we're gonna go with the steak, the ribeye.
- Wow.

The pork chop looks like
it's got a massive fat cap on it,

and I know how tricky
that can be over open fire.

- Fat is flavor, guys. Fat is flavor.
- Exactly!

Fat is flammable, too.

Now just because this is
an outdoor grilling challenge,

doesn't mean that your food
should look sloppy.

This is not a tailgate.

This is an elegant

garden barbecue lunch party.

Look what's around you.

There's herbs,
fruit, vegetables.

Use the garden. Bring some
vibrance into your dishes.

- Love it.
- In just over an hour, our guests will arrive.

We'll need to see your sample
dishes in about 30 minutes.

Tiffany and I will be in the
kitchen watching how you all work,

and Joe will be overseeing
the dining room.

At day's end, the three of us
will get together,

and come up with our
very important decision.

That means us judges
will be deciding

which team wins or loses.

- Are you ready? Right.
- Yes, Chef.

Your time starts now.
Off you go. Good luck, guys.

We got it, we got it, we got it!

- Let's go, Red Team.
- Let's go, guys! Let's go!

- All right, let's get the books.
- Okay.

- Super happy with my team.
- Pass them out. Get some pens.

All right, captains,
what are we thinking?

So we're gonna start
with the mid-rare ribeye

and your standard
garlic salt and pepper.

And then maybe something a
little more, like an ancho or paprika.

- So we're doing a spice rub?
- Yeah.

For the pork chop,
what is the rub gonna be?

Maybe some apple cider and some black
pepper or some brown sugar and honey?

- Yeah.
- They said bring the heat, so something like chilies.

- Smoky?
- Something a little bit smoky.

I want a ginger garlic sauce
to glaze over it.

Do you think ginger is barbecue
though? Do you think that's gonna be...

It needs to be cohesive with
everything else we're pairing it with.

- Okay.
- With the spice, we're gonna need to bring in

something fresh, you know?

To just break up
that heat a little bit.

- I can do a nice, creamy, and vibrant avocado-based sauce.
- Spice rub. Spice rub.

- Okay.
- We need two sides. What are we thinking?

- Maybe some asparagus?
- You want sautéed kale with garlic?

- Kale is...
- No, you want something heartier.

- How about grilled corn on the cob?
- Okay. All right.

- I like that. Yeah.
- How about a starch?

So we've got cauliflower.
We've got potatoes.

- How about, like, potato salad?
- So I was thinking about a grilled potato salad.

- A grilled potato salad.
- So we need just something fresh now.

I like the thought of a
panzanella. It's a bread salad.

- Tomatoes, cucumbers.
- With tomatoes, cucumbers, red onion.

- But does the bread need to be toasted?
- Bread would be grilled.

I don't I don't feel comfortable
about that panzanella.

- Maybe like a succotash, something like that.
- Yeah.

Now we're getting out of,
I guess, our comfort zone.

Like, the panzanella,
we're real comfortable with.

I don't feel comfortable
with that salad.

I kind of like
a nice fresh succotash.

So we're doing a succotash
and a potato salad?

So we've got the pork chop,
the corn on the cob,

- and then we need something...
- A starch.

Do we want to do
some rice noodles?

No, with the pork chop
you can do with rice or...

- Maybe some potatoes?
- We have peewee potato.

Do a warm potato salad
or just a cold potato salad?

A cold potato salad
would be great.

All right, guys, so here's
what I'm proposing.

I think it's a spiced
medium-rare ribeye

with the avocado sauce,
the grilled succotash,

and a really great
grilled creamy potato salad.

We're gonna do the pork chop
with the glaze,

corn on the cob
with some herb butter,

- and then a potato salad.
- Okay.

I'm just gonna say there
is a decent amount of this that

- that we're not totally familiar with.
- The succotash.

So, you know, like,
let us know what we need to do.

So Julio and Rachel
are gonna start on the sauce.

- Yeah, that's super quick.
- Adam and I'll take the lead

on getting the ribeyes spiced.

I think we divide and conquer
on the potato salad,

and then grilled succotash,
you guys can take a lead on that.

- All right.
- Steak on three.

- One, two, three.
- Steak!

Jesse, I'm gonna have you
on the grill.

Jessica and Tina,

you guys are gonna work
on the glaze.

Javier and Azu, you're
gonna be on the potato salad.

Excellent. So, Aivan,
really quick, the potato salad.

- We can... we can convene.
- I would like to do... let me talk.

Let me talk one minute. I know
it's a big part of the success

- is that I'm independent in this section.
- Okay.

- Or everybody's independent. Let me talk. Let me talk.
- No, we...

- Tina, Let me talk. One minute.
- We can talk about it.

If I'm independent about doing this salad,
you don't have to come and direct me.

- I have never done this that you have.
- I'll come and see you.

- Tina, let me talk.
- I'll come and see you.

- Okay, we need to break. We got to start.
- Just one minute. One minute.

We have to start.
We don't have time to argue.

- No. But it's important that I have independence.
- Azu, you stop now.

One of the most
exciting challenges.

The final team challenge, right?

Oh, we got a fight.
We got a fight.

- Uh-oh.
- You stop now. Listen!

Direct me. I have never
done this that you have.

I'll come and see you.

- Let me talk.
- No, Azu. No.

We have to start.
We don't have time to argue.

- No, but it's... I'm independent.
- You stop now.

- I'm gonna follow your directions, but I need to...
- No, you stop now.

- Listen!
- Oh, we got a fight. We got a fight.

- We'll come see you.
- But it's important that...

Hey. Hey, hey, hey. Final team
challenge. Listen to the captains.

- Work as a team. Let's go.
- We'll convene with you, Azu.

- Never seen that before.
- Blue on three.

- One, two, three.
- Blue!

Tina doesn't know how to listen,
and I'm getting so frustrated.

I just want to help, so you
tell me what to do, I'll do.

It's important when you have
a task to have independence.

Otherwise, we're gonna have
to ask them how do I do it?

- How much I put?
- Potatoes? What are we doing? Are we frying them?

- I think we're gonna fry them.
- Fry them and then the seasoning.

- How fried do you want them?
- Just enough to cook them through.

- So they're creamy in the center.
- They're not gonna be crispy.

- Gold inside?
- Yeah.

At this moment, there is
no more room for opinions

or for democracy
or for anything.

- It's just following orders.
- A nightmare.

- Tina, you approve? Or a bit more?
- Yeah? A bit more.

- Little more. Come on. A little more.
- Okay, you got it.

What Azu want is not important.
It's what I want is important.

I'm the captain now.

- Let's go, Blue Team!
- Come on, Blue Team.

- It's all good.
- Ay-yi-yi.

- This is no ordinary barbecue challenge, is it?
- It's not.

When we get to this stage
of the competition normally

it is literally
gloves off, right?

- And they are desperate to win.
- But I have to say, in 15 years,

we've never seen
a conflict between team members

before a challenge even begins.
It's a first.

I think that's called
clearing the air. Right?

- I hope so.
- I think that's the captain voicing their opinions.

- All right, guys, we're doing bacon in the potato salad.
- Yes.

- Not the succotash.
- Not the succotash.

In the succotash,
we have pepper, jalapeño.

- How are the potatoes?
- Getting them on the grill.

I'm almost ready
for the first batch of sauce.

The sample steaks going down. We're
gonna grill it off, throw it in the oven.

- You got lots of oil?
- Yep.

The Red Team captained
by brothers Adam and Joel,

why do you think they picked
the duos the way they did?

I think Adam and Joel
chose a team they feel like

they could work
really well together with

and blend personalities.

Joel and Adam, with their
advantage, got to pick the team.

They got to pick the protein. I
think in their eyes, it's a slam dunk.

I mean, if not, they got
exactly what they wanted.

So if they can't pull this
together, it's on them.

All right, guys, steaks on.

So being captains of this
challenge is perfect for us.

We've grown up watching our dad
grill since we were this high.

Now we have the chance to be the big
men on the grill, and we're gonna crush it.

How's that steak up there
looking, Adam?

Okay.

- Javier, how you doing?
- Very good.

- All right. Get more pot.
- You got it, for the tasting.

- All right, yes? Thank you!
- Yes, right away.

- Keep seasoning.
- Thank you.

Blue Team, captained by the duo
aunt Tina and niece Aivan.

I'm happy to see them
as captains, by the way.

Certainly Tina could be
the culinary captain.

She could come up with the dish.

But does she have
the ability to run a team?

- Can't light this.
- Can't light? Try the inside one.

I think what works for Tina and Aivan is that
you have two very different personalities.

- What's it need?
- Little more acid. It's real sweet.

- Come on, team! Let's go!
- They're balancing each other.

I think if they work as a team,
they can really make this happen.

Are you gonna put
the fat cap down first?

- Yes. Yep.
- Okay. Perfect.

As a general contractor,

I have to organize
a lot of contractors.

It's a male-dominated industry.

So leading is something
that I am good at.

- Hey, we need to work on the sauce for the potatoes.
- I've got it going.

I'm pretty sure Jess and Jesse
wanted to be captains,

but because today's
challenge is on the grill,

our strategy is to be captains,

so that Jesse could just focus
solely on the grill.

The pork chop's looking great.
I got some marks on it.

Just got to get the other side
going and get it to medium.

Red Team, Blue Team, we want to
see dishes in just over 10 minutes, please.

- Let's go!
- Yes, Gordon!

- How's everybody doing?
- Good, captain.

Okay, so on the Red Team,
the steak, what can go wrong?

So this thing is 30% raw fat.

So it needs
to be rendered first.

Otherwise, by the time
you cut into that,

that fat is gonna be
bright white,

and you cannot chew that fat.

So you've got to be very,
very careful.

Here's the steak. We took this one
a little bit further than I wanted to.

- Okay.
- But we've got to get that one done and get it hot for 'em.

- All right.
- Needs a little smokiness or something.

- I'm grilling the pepper now.
- If anyone needs help, please let me know.

- Butter's working.
- Keep putting potatoes in.

- How we on the pork chop, Jesse?
- I think it's good.

With the pork chop,
there is a piece of fat cap.

And so the Blue Team
is going to need to figure out

some kind of way to sear
or render off that fat

to make it a little more crispy
and also to make it delicious.

But I think that
if you use it the right way,

- it produces a much better piece of pork chop.
- Absolutely.

- You want me to help?
- Nope, I got it.

- You got it?
- Yep.

Looks like Blue Team
is ready. Shall we?

- Captains, please.
- Tina, Aivan.

All right, what did we do here?

We've got a grilled pork chop,

warm potato salad,
and a grilled corn.

Inspiration seems a little weird
to see corn, potatoes.

It feels starch on starch.
I'm wondering here,

- where is the refreshing note?
- And I'm worried about the cook

on the pork chop
because it looks undercooked.

- It looks like the same size raw.
- Right.

- Who cooked the pork?
- Jesse.

Jesse, how do you want
this pork cooked?

- Well, I wanted it medium.
- Medium.

- No.
- No.

- Got to go further.
- Got to go further.

- Go further.
- Yep. Heard.

So, the pork's bland,
potatoes are greasy.

And these aficionados today are expecting
something more than just grilled corn.

- Yeah.
- We need to play to our strengths.

We need to get some form
of freshness in here.

Think of the refreshing slaw...
apple, cider, vinegar.

Just think how much
it needs to be refreshing.

Tina, your beef ribs that you
did grilled, they were amazing.

Bring some of that magic to
the pork, those umami flavors.

- Show these diners how you're different culturally.
- Okay.

- Put yourself in the dish.
- Okay.

Get your team on the same page,
and liven this thing up a little bit.

- Perfect.
- Freshness, right?

- Taste. Everyone, taste.
- Let's go.

- Dear, oh, dear.
- Thank you.

- All right, everyone.
- Okay, we have to change.

Let's get together.
So the judges tasted,

and they said the pork chop
is a little bit bland.

So we're just gonna season it
a little bit more.

I want to change the glaze
to ginger, garlic.

The potatoes
are a little greasy.

We're going to pivot from
corn on the cob to apple slaw.

- How do you want the apples?
- Julienne.

- Let's do it on the mandolin.
- Julienne? Okay.

Red Team, Adam and Joel,
describe the dish, please.

We have a spice-rubbed ribeye
with an avocado sauce from Brazil,

warm potato salad, and a nice
summer take on a succotash.

That doesn't
look like a succotash!

- What does that look like? Salsa.
- A salsa. A relish.

This is like...
I don't even know what it is.

Turn this into a panzanella.

Good idea.
Let's get in. Joe, please.

- What were you looking for?
- It's medium-rare.

It's undercooked. You can
see it's been cooked too fast.

- Yes.
- It's medium on the outside and raw in the center.

And that's where you have
to use these grills smartly.

Should we have a taste?

I think the potatoes might be
borderline undercooked.

Yeah, I agree. Some bites
are definitely crunchy.

- Others are completely cooked.
- The sauce is beautifully seasoned.

Potatoes are slightly undercooked,
and it needs more salt in there.

Get a team meeting and reconstruct
this, because it's miles away.

- Okay? Yeah? Let's go.
- Thanks, Chef.

Hey, guys.
Just huddle up for a second.

- Yep!
- It's embarrassing sending

raw steak to the judges.

This is something that we're

really comfortable doing,

and unfortunately,

we just missed the mark.

So the potatoes were
inconsistent on the cook,

and I think the steaks
are gonna be good.

Because we had this way too hot

trying to get one out
in 30 minutes.

So as far as the salad,

- let's toast off some bread.
- Yep.

And let's start moving that
more towards a panzanella.

- Yeah.
- Yeah.

- A panzanella.
- I've never made a panzanella.

- I'm going to leave it to y'all.
- I'm pissed.

We've just wasted 30 minutes
preparing a succotash

that we didn't want to make.

We'll start a new batch. We
need a sieve and another bowl.

I feel like Adam and Joel's
leadership ability set us up for failure.

Here's more tomatoes to chop. We're
gonna need more than that for 39 people.

- We're gonna need to make more.
- 20 minutes before

that first table comes in.
Let's go!

- We need our panzanella ready to go.
- Yep, yep.

Red Team, Blue Team, 20 minutes
before that first table comes in.

Let's go! The Red Team,
that did not work.

- That's not a succotash.
- It's a salsa. You would want that with nachos.

Yeah, exactly! It just didn't feel like it
should be something served with a steak.

- It didn't work at all.
- No.

- Do you need help?
- Yes.

So we need to start
cutting these into...

No, we're gonna grill them
whole because it'll be easier.

Sure. Okay, yeah. So we
can start grilling the bread.

Based on our feedback
from the test plate,

now we're going to pivot
to a panzanella,

which was Zach and Michelle's
original idea.

I thought the Red Team were
gonna nail that beautiful ribeye,

but way too hard a sear.

Hopefully, a good cook
would learn a lot

about watching that steak
and modify your cooking

based on the experience
he just had.

- But have they got the right people cooking the steak, Joe?
- I don't know.

So all of the steaks that were
in the oven are right at 120.

- Okay.
- So that'll be perfect.

- We'll go with those first.
- Okay.

These steaks
are the highlight of the dish.

They have to be cooked
perfectly or we're sunk.

I'm in charge of all these
steaks to get done.

It's chaos. I am feeling it.

It might be time to call
in backup, but unfortunately,

everyone's doing something
else... making salad.

- So we've just got to grind.
- What's the expo plan?

Yeah, so let's talk about that.

Since these grills are kind of
challenging to work with,

I think, Rachel, if you want to
take the lead on plating

- with Michelle's help?
- Yeah.

- Oh, my God. It's so hot.
- How you doing, Aivan?

- Doing good. How are you?
- Good.

The Blue Team's double
pork chop, it's bland.

I saw that there was some glaze,
but I didn't taste anything.

And honestly, I didn't taste
Tina and Aivan on that plate at all.

- At all.
- I need a little more soy.

- A little bit, yep.
- And as for the potatoes, they were greasy.

And grilled corn like that?
Come on. It needs freshness.

- Yep.
- I'm going to put kimchi in it.

What kimchi?
Where's the kimchi?

- Kimchi flavoring in the fridge.
- Okay.

- Tina, we back on course?
- Yes, sir.

What's going in the potatoes? How
do we stop them from being greasy?

- I go and toss it over with bacon and seasoning.
- Right.

- A little paprika, and then some...
- Paprika. Okay, good.

- But just nothing greasy, right?
- No greasy, sir.

Good. Have we got the freshness
of the slaw coming on as well?

Yes, we're gonna do
an apple slaw.

- Love that. Love that.
- I'm gonna put some kimchi flavors in.

- Aivan, I finished my task.
- Okay, can you help Azu with the apples?

- This is the size. Yes.
- Okay, you got it.

Jesse, don't forget, once
you've got the heat in there,

you lift it up and let it
rest at the top there, yes?

And then make sure you got
a little brush on there as well.

You're brushing
a little bit of oil and fat

and nicely season them
as well, yes?

Zach, Michelle, what
are we doing now for the salad?

We're pivoting to a panzanella.

Get some salt in there right
away, macerate the tomatoes

so you get the water out
on the bread.

Olive oil, garlic.
You want rosemary.

- You want fresh herbs. Nice and crispy.
- Okay, all right.

- What's happening back here?
- I'm working on the potato salad, Chef.

At first,
we were gonna grill them,

- but it was overdoing it.
- Bad idea. Too much time.

- Too much time.
- You're going to fry them straight out?

No, no, no.
We're going to boil them.

- Okay.
- Good idea.

Herbs. Where are your herbs?

Where's that flavor, you know?

- Like, bring it.
- Dill, parsley,

- and some green onions.
- Yeah! Green onion. Yes.

- Beautiful.
- Julio, aren't you the Brazilian grill man?

Are you happy to have
your teammates man the grills

while you sit back here
and make potato salad?

Is that emasculating for you?

No, that's not
emasculating for me.

We need a lot
of potato salad in Brazil.

- I'm not saying that.
- I love making potato salad.

But doesn't a guy like you
want to be cooking steaks?

I do, absolutely, Joe,
but I'm very confident

- in our team captains.
- So you're following their indications.

- I am following their indications.
- You're willing to listen.

Yes, of course.
Today, I'm a soldier.

Joel, how are you
changing for your steaks now?

So we did already sear these
off, so we're gonna start with these.

But they're at about 118,
and they're all consistent.

- Okay.
- But we did not oversear them.

Okay, great.
I look forward to it.

Red Team, Blue Team, just over
five minutes until our guests arrive.

It's ten four tops,
one four at a time.

- Four at a time.
- Heard.

- I need one cabbage more.
- One more cabbage?

- One more cabbage.
- So, Blue Team, they've now changed direction.

They're going to go for, like,
an Asian slaw, but with apple.

- So it's a smart pivot.
- How's the bread? Something's burning.

- Don't burn that bread.
- So the Red Team, the succotash

that wasn't a succotash
has now become a panzanella.

Nice idea,
that panzanella salad.

A little bit of
freshness there as well.

Here's our diners,
Red Team, Blue Team.

Our diners are arriving.
Let's go!

Hey, team, look who's
showing up. Diners are here.

- Heard.
- Let's get it!

I need the glaze. Ton of glaze. We're
gonna need way more glaze than that.

- We need a spoon for the potato.
- I got it. I got it.

- First four, yes?
- Yes, Chef.

Are you dressing on your own?
Just you?

- I think Tina's gonna help me as well.
- Let's go.

- You going to plate potato salad first?
- Yeah.

- Then you're gonna come behind with panzanella?
- Yep.

And then Joel's going to come
behind and place the steak.

- Great. Great.
- And they'll be up for service.

There is no other way
to eat a steak

but to do it on a barbecue.

Everything has to be perfect.

If you come from Alabama,
you know barbecue.

So it's got to be good.

Welcome. Welcome to
the MasterChef barbecue.

Today you'll have
our dynamic duos,

the Red Team and the Blue Team.

They'll be preparing
two barbecue dishes for you.

- Please, enjoy.
- Thank you.

- Go ahead and plate the potato salad.
- Potato salad's on the table.

I'm finishing it off,
the rest of it.

We're gonna need bread
real quickly.

- Okay.
- This amount of potato is good?

- I think a little more.
- Little more?

- Hi.
- Hi!

So we have a nice bone-in
ribeye steak for you.

- It's coming. Two minutes.
- You've got to step it up, Joel.

Sorry, guys.
This is the first one.

Ladies and gentlemen, you can
come and pick up here, please...

- You have four more, Jesse?
- While waiting for the Red Team. Let's go.

- You tell me when. You tell me when to fire.
- Fire them up.

- Fire?
- Yep, fire them up.

- Go, thank you.
- Thank you.

- Let's go. Right.
- We've got a grilled pork chop, yep.

We don't have enough glaze,
guys. Is anyone hearing me?

- Need another glaze?
You got it. Yes, yes!

Guys, guys, come on.
You're behind. Let's go.

- Yep, yep, yep. Let's go.
- Hand me the potatoes.

- Does Blue Team have stuff out?
- The Blue Team has stuff out.

They're waiting on us now.
We've got to go.

Tiffany, the ladies can
sit down if they're not ready.

- I can't keep them standing...
- If it's not up in two seconds,

- we're walking. Let's go.
- What happened to us?

- I don't know what happened.
- There you go.

Now that we've got our system,
we're good.

- Here we go.
- Let's go, next four.

I'm working on
a new batch of glaze.

- How much do you have left?
- None, none. I have zero.

Oh, my gosh. Everyone
is frantic in this challenge.

We're all over the place.
We're trying to get it together.

And I feel like I'm being
pulled in 1,000 directions.

There we go. Go, baby, go.

Jesse, start that countdown now
so everyone's in sync.

We're just all working
silent, guys.

Two minutes on pork.

And then I see my partner
on the grill

struggling all by himself.

This grill is screaming hot.

My eyebrows are getting singed.

I'm thinking Jess
is gonna come help me,

but now she's making more glaze.

Trying. I need to split this up.
I need to split this up.

It didn't make any sense to me

why we made a small little pot
for 40 pork chops.

Second four top, come on.

- Come on, God, please.
- Let's go!

Delicious.

Tina, what are you doing now?

- We need more sauce, sir.
- More sauce. Oh, my God.

- Come down to the front.
- Okay.

- Can you stay here now? Look at me.
- Yes.

And send your food,
and stop running to the back

- and tell your team what you need doing.
- Okay.

Look at me. Like a
proper captain. Let's go.

- Okay.
- It's definitely chaotic,

because after the pivot,
we are catching up.

We're trying to make slaw
and glaze.

We're trying to make sure
that we have enough potatoes.

- Azu, what you making?
- Almost ready! The coleslaw.

I'm ready more than ever
to whack that whip,

to get the team together,
and win that challenge.

- I need to split this up.
- Slim it down! Mix it up now!

- Crank it all the way up.
- Come on, get that glaze going!

- That one's good. Can you add it to his pan?
- Yes.

Jesse, don't over-caramelize.
You've done them beautifully.

Just finishing, you need to
baste them with that glaze, yes?

- Yes, Chef.
- Come on, come on, come on.

- The glaze is done. It's done.
- Heard.

Folks, you ready to eat? Okay.
Please, you can proceed up.

Start with the Blue Team, and go over to
the Red Team, and get a dish from each.

Try them both, and then tell
me which one you like better.

- Will do. Thank you.
- Enjoy.

- Welcome, ladies.
- Two minutes. Let's go.

- Let's start plating.
- Yep, yep, yep.

- All right, let's go.
- Nice to see you. Enjoy.

- Please pick up from the Red Team.
- Next ones are here.

- Next ones are here.
- Steaks. I need steaks.

Joel, you've got to start
getting more on.

- You're killing us. We got to go.
- Yes, Chef.

Joel, you've got to
work faster on those steaks.

Okay, Red Team, you have
90 seconds to make these plates

- or I'm sending these diners without your food.
- Okay.

- Yes, Joe.
- The feeling right now is embarrassment.

Nothing is ready, and the
judges are frustrated by that.

- Here you go, Julio. Start slicing tomatoes.
- I got it. Don't worry.

Rachel and Michelle
are plating the food.

I have already finished
the potato salad,

and I'm helping Zach
with the panzanella.

Joel is by himself on the grill,

and I have no idea
what Adam is doing.

- Four steaks coming.
- Let's go, steaks.

- Steaks.
- Get the sauce in there while you're waiting, too.

We're all just heads down,

focused on the task at hand.

- Enjoy.
- All right, next!

Next, next! We got to go!

So, Blue Team,
the wheels are falling off.

Aivan is dressing
all the plates,

but the problem is
Jesse's on his own

handling those pork chops,
and he needs help.

What are they doing
in the back, Javier and...

He's making the marinade, and
Jessica is helping him make the marinade.

- How's the Red Team?
- The Red Team is not that much better, to be honest.

Joel's falling behind,
cooking eight steaks at a time.

Like, you should be
at least 16 on,

- so we're not waiting for the next four to come off.
- Sure.

Sure. And why wouldn't
they have two people

- cooking those steaks on there?
- Exactly.

I mean, I have people in the
back cutting panzanella salad

- and still making it.
- Is Julio still making potato salad?

No, Julio's cutting more tomatoes
for the panzanella right now.

I'm gonna start with the Red.

My pork is nice and tender.
It's not dry.

- Hello, hello, my friends.
- Hello.

So the pork chop
from the Blue Team

and the steak from the Red Team,

everything cooked
to your liking?

- Mine is excellent.
- The pork chop is excellent from the Blue Team.

- Totally.
- And the steak from the Red Team?

- That's excellent, too.
- Um...

- Oh, yours is totally raw. Oh, my God. I'm so sorry.
- Totally raw.

- I've got to take that back.
- Red team,

- you have four tables to go, okay?
- Yes, Chef.

- Let's go. Oh, no.
- All right, Chef, we've got a totally raw steak.

- Oh, no.
- Hey, Red Team.

Red team, all of you, come here.

- Now, Joe.
- Oh, no.

- Come on, guys.
- So a grilling challenge

should have been the day
that was meant for us to shine.

Unfortunately,
at this point, I'm defeated.

- Who's on this?
- That's me, Chef.

Okay, so if you check and
you check, it's not gonna go.

- Come on, guys. We're better than that, yes?
- Yes, Chef.

One more on the fly,
please, quickly.

- Can I take this one, Chef?
- Please.

- It needs to render. Okay, guys?
- Get another one.

Okay? And, ladies,
you can check as well.

- You can help them out, yes?
- Yes, Chef.

They refired the steak. This should
be a perfect medium-rare, we hope.

- So enjoy your steak.
- Thank you very much.

I apologize for that.
Sorry, enjoy.

That's quite all right.

I've tried both the pork
and the ribeye.

And I think that the ribeye
is basically spot on.

But the rest of the sides
for the Red Team,

it's a bit of a letdown.

There's hardly any flavor
to the potato,

and the salad
was just a regular balsamic.

- I need potato salad, please!
- Coming!

As far as the Blue Team, they
have knocked it out of the park.

I can cut this with
the backside of the knife.

- Is the flavor good, Tina?
- Good, good, good, good.

Kimchi was perfect.

The roast potatoes,
you can taste the herbs, 100%.

We got people waiting!
They're waiting!

- People waiting.
- How much longer?

One more minute.

Spices on the steak, amazing.

I'm a Brazilian guy.
We make barbecue every weekend.

Hello, ladies,
how are you doing?

Good. How are you?

Is everything cooked
to your liking?

- Mine looks raw.
- Pork chop.

- The pork chop is raw.
- Okay, let me take care of the pork.

I apologize about that. Sorry.

Oh, no.

I don't know.
It was one out of four,

but this one's raw like...

They must have got
the batches mixed up.

Right, Blue Team.
Thank you, Joe.

Blue Team, time out!
All of you, come here.

- Blue Team, come!
- Oh.

It means stop.
You're the captain, right?

- Right.
- We've just gone over halfway,

and now we're throwing food
at each other.

If you check, and you check,
this is not gonna happen.

But if you stop checking, and you
start rushing, this is gonna happen.

- So stop, and get it back together again now.
- Sure, Chef.

- I need one more on the fly quickly.
- Yes, Chef.

Jesse, come on.

That pork should go back
in the field.

Blue Team, come here.
We've just gone over halfway,

now we're just
throwing food out.

I need one more
on the fly quickly.

- Yes, Chef.
- Right away.

As soon as you see one piece
of pork come back undercooked,

you're like, "Oh, no.
Do I know how to cook pork?"

- Oh, my head.
- Impostor syndrome takes over.

I feel like every pork
I put out there is undercooked

and that we're definitely
going to the pressure test.

- Just a little longer, Jesse.
- You've got four there.

I need one more now, please.
Let's go.

This one feels good. Feel it.

- Give me one.
- Feel it. You got to feel.

- Feel it. Feel it, Tina.
- Okay, okay.

Jesse, if you need three
minutes, we'll take three minutes.

- If you need four, take four.
- Heard, Chef.

- Are you sure that's cooked?
- Yes, we're sure.

- Take your time, Jesse.
- I need these actually glazed.

- Javier, can you help glaze?
- Jess, you want to hop up here

- and help me plate?
- Yes.

Okay, here's
the refired pork chop.

Hopefully, it's to your liking.
I'll come back and check.

I think this one's
gonna be much better.

- Thank you.
- Enjoy.

Are the steaks all good?
All cooked to your liking?

Sir, pick up, please.
Two tables to go, Red Team, yes?

- Yes, Chef.
- A total of eight incredibly cooked ribeye.

- Go, please.
- Enjoy.

- Sorry about the delay.
- All right, I'm free.

- What do we need?
- Steaks, steaks, steaks.

- Steak.
- My favorite dish of the day was the red dish.

Right, Adam and Joel,
give us a time, please.

- Four minutes, Chef.
- Four minutes. Let's go.

The steak and everything with it
was by far the most cohesive

and really good. Team Red.

You taste the salad lately?
You taste the potatoes lately?

- Everything tasting the same?
- Yes.

- Okay.
- This pork is incredible.

For the Red Team with the steak,
cooked it perfectly for me.

It was juicy, good combination
with the salads and everything.

And I'm a steak guy.
And then I switched to the pork.

And I got to tell you, for me, the pork
wins out today with the Blue Team.

And I think it comes down to the
combinations that they did with the spices.

And the pork is like something
different that I haven't had before

and they really
brought it together.

- Enjoy, thank you.
- Enjoy the pork.

Pick up the Red Team, please,
the ribeye. Thank you.

- All right, guys! One more table. Let's go!
- Last table, guys.

- This one's good.
- Yeah, this one's good.

This one I think is good,
too, yeah?

- This one's good.
- I need two more. Two more.

- Coming.
- A couple minutes here.

- So sorry.
- We don't want to give you overcooked steak.

We're gonna make it perfect
for you guys.

Go with these two?

All right.
These are temp-ed.

- Yeah, those are good.
- Perfect.

- Great.
- All right.

- All righty.
- Enjoy.

Last table, Red Team, Blue Team!
Come on, let's go!

Rachel, nothing but the best.
Let's go!

- Yes, Chef.
- Aivan and Tina!

- Yes, Chef?
- Everything needs to be immaculate.

- Yes.
- Jessica, don't slide it.

- Put it on the plate and leave it. Let's go.
- Yes, Chef!

- Last table.
- Do we have four?

- Where's the fourth one?
- Right there, right there.

- This is the fourth. This is the fourth.
- We're good. We're good. Go.

Be careful
with the pork chops, please.

- Be careful. Let it go.
- Start sending, guys.

Let's go, let's go, let's go.
Good.

- Off we go. Thank you. Sorry about the wait.
- Thank you. Enjoy.

Pick up on the Red Team, please,
the ribeye. Thank you. Well done.

Blue Team, come here.
I'm glad you pivoted.

Seriously, well done.
Drink some water and clear down.

- Let's go.
- Hey, hey, get in here.

Everyone, come on, get in.

One, two, three, win!

- Final table, guys. Let's go.
- Yes, Chef.

- Finish strong, Red Team.
- Don't cross each other.

- Michelle, don't cross each other, come on.
- Okay, sorry.

- Rachel, talk to each other.
Let's go. Almost there, Chef.

- One minute.
- Yep. Good. Send those first three, please.

- Here you guys go.
- My apologies for waiting.

- My apologies.
- Ladies, please, let's go.

Come on, guys,
let's finish strong.

Give us a time, please,
Adam and Joel.

- One minute.
- Would you like to wait

or should we bring it to you?

Yeah, we'll start the pork,
please. Thank you.

Rachel, see where he is and
take it out when he's finished,

- please. Thank you.
- Will do.

The steak was fantastic.

Really juicy, really tender,

and I love steak,
so it was really great.

The potato salad
that went with it, too,

- really good.
- So sorry for the wait.

- Thank you very much.
- Hopefully it's worth it. Enjoy.

Whew!

- Good job, guys.
- Nice job, guys.

Guys, I've got to be honest.
It wasn't a great job.

Clear down.
Please drink some water.

- It's 90 degrees out here.
- Yes, Chef.

Jesse, thank you
for your effort.

- You're the warrior prince today.
- You are the warrior.

Pork is only one thing, though.
You guys did an amazing job today.

- I'm proud of you and this team.
- Yeah, Azu, Javier,

Jessica, you did a great job.

Okay, ladies, was everything
cooked properly?

- Yes.
- Second time's the winner. Any other comments?

The Blue Team really nailed their
sides, but the ribeye was phenomenal.

Who preferred the pork chop of
the Blue Team? Raise your hand.

Blue Team, Blue Team?
And if you preferred

the ribeye of the Red Team,
please raise your hand.

- Yeah, I think I'm a Red Team.
- 50-50. Split.

Enjoy the rest of your meal.
Thank you.

39 pork chops,
one was sent back,

so I think that's
a pretty good percentage.

It tasted good.
It felt good.

It was tough,
but we got through it.

We're confident. I think
all the flavors were there.

- The cook was there.
- I think our Blue Team gonna win.

- I think flavors were good.
- Yeah.

We sent every plate out.
Did anything come back?

- One under. That's it.
- Have we got a raw steak here?

- Yes.
- Totally raw. Any other ones?

Okay. Sorry.

- One, two, three. Red!
- Red Team.

- Guys, I would re-fire those grills...
- Oh, no.

- Because these things are coming back, guys.
- No, no. Joe.

What's going on?

- No.
- I mean, look at this.

No. No, who's sending this?

- Rach, are you putting these on the plate?
- Yes, Chef.

- Come on. It's ice cold.
- You should just touch this, and you know it's raw.

- Just touch that for me. It's ice cold.
- Cold.

I take a lot of pride on the
dish that I cook and that I serve.

Fire those grills back up.
Come on, guys!

Come on, guys. Come on.

Plating raw steaks for those
diners is just heartbreaking.

- That is juicy.
- It's really delicious.

- Yeah. Nice job, Jesse.
- Thank you.

Okay, guys, I need these plates
as soon as possible.

- These two good to go? Medium-rare?
- We're good to go.

You're sure?
Please don't embarrass me again.

It's my responsibility 'cause I
should've checked those steaks better.

And I feel like
I just let my team down.

So, I apologize.
Here is the refired ribeye steak

of the Red Team for you,
and one for you.

If the steaks
were coming out more cooked

like we had thought
they would be,

the system would have
worked out perfectly.

But at the end of day, we put
out raw steaks a few times, so...

- That's not the standard.
- It's embarrassing.

- I am not proud of that.
- It is embarrassing.

- I know, mi amor.
- I know I didn't cook the steaks,

but I was the last line
of defense.

So if anything happens,
it's gonna be on me.

That's okay.
And you're not alone.

Yeah? We're a team.
All the way to the end, yeah?

Ladies and gentlemen,
thank you so much for being here

for this fabulous
afternoon barbecue lunch.

Please join us in giving
a huge round of applause

for the talented dynamic duos
behind all your meals today.

Give it up, please, for the Blue
Team, ladies and gentlemen.

- Thank you, everyone.
- Thank you!

I'm feeling exhausted, but I'm
also feeling pretty damn good.

- Thank you.
- But we have no clue what the Red Team did yet.

They could have crushed their cook,
and we could be going to the pressure test.

Ladies and gentlemen, give it up
for the Red Team, please.

We started off really confident.

We got to choose our dream team.
We got to choose the protein.

But as service started happening and
some of the steaks were coming back,

it just started
going downhill from there.

Well done, Red Team, Blue Team.

What an extraordinary barbecue,
honestly.

You should all feel
incredibly proud.

Now, based on everything that we
saw and what the diners had to say,

we have decided
on a winning team.

And this team will be safe
from elimination,

while the losing team will have
to fight for their survival

next week in the dreaded
pressure test.

Right.

The winning team today,
safe from elimination,

heading into the top five,
congratulations...

goes to the...

Red Team.

Blue Team!

We're safe!

We're three for three
on team challenges,

so we're feeling pretty good.

Good job, everyone!

I don't believe I'm here.
I'm on the top five.

Oh, I want to take that trophy
home now and forever.

- Oh, baby, thank you!
- Sorry, guys.

It's all right, guys.

- Thank you.
- Well done.

- Tina, how are you feeling?
- Hallelujah.

Jesse, honestly, we've never seen anyone
quite like you handle a grill like that.

Brilliant.
Our guests today loved the pork.

- Thank you. Thank you.
- Good job, soldier.

- That's our Jess!
- Go, soldier!

Power! Power!

Sadly, Red Team, next time you
step into the MasterChef kitchen,

you will face
the dreaded pressure test.

I'm going to cry it out today,
but then I'm gonna shake it off,

because next week, we're going
into that pressure test

against some of the strongest
competitors in this competition.

And we're gonna fight for it

like if
it's our own life at risk.

100%.

Ladies and gentlemen,
thank you so much.

Safe onward journey home.
God bless.

Blue Team, congratulations.
Well done.

Give it up for the Blue Team.

- One, two, three.
- Blue Team!

Yeah.

There's two powerhouse duos

that we've got to go against
in the pressure test.

So it's a one in three shot.

You factor in
the caliber of chefs

that we're going against,
it's less than one in three.

Next time, in the final
pressure test of the season...

- Let's go, mi amor. We got this.
- Yeah.

The duos must divide
and conquer...

We want to see
a three course meal.

To pull off
a triple threat challenge.

- It's going to get sticky.
- Hell.

- We're totally screwed.
- You're wrong already. You made a mistake.

- This is a disaster.
- Oh, you didn't start with the ravioli?

- No, sir.
- That's interesting,

'cause I would have
started with the ravioli.

- This is the worst dish.
- Absolutely.

I know you can perform
better than that.

You can see it's broken.
You soaked it.

I did, Chef.