Original subtitles

Another year, another title.

Not so fast, Clay.

This is our town.

And you're going down.

They keep on coming.

Let's brawl.

All right, guys. Only

five of us left. I still got my boy Siren with me, though. Hey, man. Oh,

I'll miss y 'all guys too.

A little quieter on this walk.

I can hear him still.

Good luck today.

Good luck, but not too much luck.

I stayed up a lot last night.

I was trying to go to sleep, but man, I got my family. I got my name. I got my

pride all on the line here. You've been pretty strong these past few weeks.

You've got to finish strong. Yeah, just finish. Just finish. Keep going.

Last game of the season. If we make it, we can still cook next to each other.

Let's just make it to the finale.

Yeah.

All right, and then there were five.

Listen, I know everyone's going to miss sirens, especially me, but I know my boy

Tyler can take it all the way. All our brawlers have some serious barbecue

games. This is true. Well, they're going to need it to make it to the finale,

that's for sure.

That's if they make it through today.

They have no idea what they're in for.

Good morning, Brawlers. How are you guys doing? Good morning. Doing good. Good

morning.

Congratulations for making it this far in the competition.

Good job, guys.

We are one week away from the finale.

You're all so close to winning the title of Master of Q and a feature across

Food Network social platforms.

All right. Let's do it. All right. Let's go.

Let's go. There are five of you here right now.

Only three of you go to the finale.

So that means two of you will be going home today.

Holy shoot. Today is a double elimination.

And our first challenge will be an elimination challenge.

A lot of pressure.

I not only have to cook right now for my life, but I have to cook again for my

life in order to make it to the finale.

And as of today,

We're breaking up the teams.

Okay. I don't want to leave you, man.

We are cooking on our own, which is very exciting, but very scary.

We'll still be your mentors, but from here on out, you'll need to earn the

on your own.

Knew it was coming.

Just got real, baby. It just got real.

If anybody's got it, you got it. Good luck, you guys. Appreciate you.

Hello, brawlers.

Hello, partners. What's going on?

Brawlers, we're all so proud of you guys making it so far in the competition.

But as Bobby said, you're on your own now.

This first elimination challenge is something any master of Q should be able

do in their sleep.

You need to make your best composed steak dish.

All right.

In 30 minutes.

Oh, boy.

30 minutes to make a composed steak dish, and the execution is going to need

be perfect on this.

And that's really tough to do in 30 minutes.

Because this challenge is so simple, we're expecting excellence. The winner

get a crucial advantage in the next round.

The brawler with the bottom dish will be going home.

The stakes couldn't be higher.

Pressure's on.

We're getting close.

Are y 'all ready to brawl?

Yeah! Let's go!

Let's go!

Someone grab Collaborate Chili.

Get the meat.

You got to go quick. You got to get that meat on.

Let's go.

Double elimination day.

I think we're all feeling the pressure.

I have 30 minutes to make a steak.

I just have to let my chef abilities come through.

Right here, baby.

That's a big New York. You got to get it seasoned and on.

This is a prime New York strip. It has great intramuscular fat.

We only need salt, pepper.

Season, season, season.

All the way on the sides, everything.

This is a dish I do in my restaurant all the time. Steak with crispy potatoes

and anchovy and garlic sauce.

Tyler has really gotten himself here. He's about to earn his place in the

finale. Tyler has everything he needs to win this competition.

You got 24 minutes.

Yeah.

So we're looking at doing a New York strip. Then our side dish is going to be

broccolini with labor and chili.

Make sure that you season it properly.

Make sure that you give it enough time to rest. Yes.

No one from Texas has ever won barbecue brawl. Being the master of two, this

would be absolutely awesome for the Gatlin barbecue family.

I'm representing H -Town all the way to the finale.

Okay, Kyle, tell me, what's the plan?

We're going to do a ribeye with just a basic barbecue -type rub with a little

brown sugar to get some caramelization on it. Love it.

I want to make sure the steak has so much flavor and is well executed. So

where that compound butter is coming in.

Oh, you got sorghum.

That's the sorghum. I'm going to put a little sweetness in there. These are

mountain flavors.

Sell it.

I can't even tell you how important it is for me to have both of you in the

finale.

Both my brawlers are very good chefs, great pitmasters.

Now it's just a matter of them having to put confidence in their abilities.

Awesome, fantastic.

If you miss this challenge, you can possibly be eliminated.

And saying goodbye to any of these five right now is going to be heartbreaking.

What are you making?

I'm doing a chimichurri roja. I'm going to do these skirt steaks and then some

potatoes. Make sure you get a good crust on there. Lots of good seasoning.

I'm used to this pressure. We need to move this contest forward.

So I'm going to reverse sear it on the steak. That's when you put a little low

heat on it for a while, and then later on you drop it and blast it in the

You cooking it right on the grill?

I'm going to put a little marinade on it. That's how we do it at home.

I am making a family dish. It is steak marinated in brown sugar and soy

sauce with green papaya and mango achara.

I like that because the brown sugar will help caramelize it.

Mama Oregon has been making this dish forever.

The kids know how to make it. That's how often we make this dish.

When I opened up One Hot Mama, being a Filipino woman running a restaurant that

was serving South Carolina -style barbecue, I knew I had to prove myself.

that I had to make my mark, but with my little bit of twist to it, and that's

what differentiates me to make it to the end.

Orchid. Yes, sir. You know, I've won four times out of five, and they've all

been women. I do know that.

I got the two best brawlers in the building. Let's go.

My advice to them is stick to the fundamentals.

Everything else is just bells and whistles. Like, nail the steak.

I expect both of them to go to the finale if you want to know the truth.

Thank you, Bobby.

And then they can fight it out for themselves.

Fifteen minutes!

Interestingly, Brad's never won an advantage challenge, so any of these

cooks, he hasn't really stood out.

Tyler is the opposite. Tyler seems to perform really high in the quick cook,

then in the longer cook is where he seems to have gotten tripped up.

I am feeling pressure because it's down to the wire now, and I'm just doing a

lot. I think the lesson I need to learn in life is to slow down and fix the

mistakes I make.

I worked so hard on creating my barbecue restaurant, The Cook and the Bear.

About two years in, we realized that we owed the bank a lot of money.

Our rent was very high, and we had to close it.

If you want to put that steak back on, I would do it now. Yeah.

I never wanted to give up on barbecue.

Being named Master of Q will prove I need to reopen this barbecue business.

Orchid's kind of the same way. Orchid has done really well in these quick

advantage challenges.

Make sure it gets a nice crust on it like that.

She's had a couple highs, but also a few lows.

Kyle had a few misses here and there as well, but he's really delivered. And

then Greg has really opened up, especially over the last few weeks. Not

personally, but even in showcasing bold flavors.

Looks delicious, boss.

Hope it tastes good.

I'm checking my steak. It's not quite at the 135 that I want it to be, but I

think that we're going to have good carryover. And we need plenty of time

this steak to rest. We want all the juices to go back inside.

You got enough crust on those ribeyes, you think?

I think it's fine because you're going to put the butter on it. All right. Let

them rest.

Let them rest.

How's the temp on your beat? Do you feel okay with it?

Yeah, I need three degrees.

Tyler's moving very fast. He looks very intense right now.

The only thing I want to see you do is take these sides and touch them. I'll

touch them.

Five minutes, brother.

Could have been a little bit more.

I'm just trying to find the best one.

I'm noticing the thicker pieces.

are not cooked as well, but I know the flavors are there.

Those are the orchid flavors.

Yep.

Two minutes.

Am I slicing the steak or just putting a hole? It's thin enough to be enjoyed as

a whole.

You think it's too rare?

I don't think so.

Nicely cooked.

Yeah, it's perfect.

I need you to go faster. Let's go, let's go.

30 seconds.

You got to move faster.

Ten, nine, eight, seven, six, five, four,

three, two, one.

Good job, you guys.

Thank you. Tastes good. Good job. Thank you.

I could have cooked a little bit longer. I wanted to make sure I cut the right

piece. Yeah, but you look great. Yeah, yeah.

Ugly. It's okay.

It's also delicious. There's a lot of flavor there.

I got a lot done in a half hour. I just wish it looked a little prettier. But,

you know, you don't eat pretty.

It looks like... All right, well,

only four of you can date your claim, so dates have never been higher.

Kyle, tell us what you made for us. I made for you a mountain man ribeye.

It's topped with a Calabrian, chili, sorghum, and mustard compound butter.

This is like a statement piece here. This shows really confident cooking down

the temperature of the steak. I got to tell you, this steak is nice and tender,

very flavorful, simple.

You can taste the salt and the pepper coming through.

There's lots of flavor going on in this butter. I feel like you could have left

one of those flavors out.

Okay.

Thank you, Judge.

Thanks, Wade. Thank you. What did you make for us, Brad?

I've got a reverse seared outside skirt steak with a chimichurri roja.

This is crazy tender. It's like buttery tender.

There's something in that chimichurri that kind of takes me back out of there.

When you get a lot of that, it's a little distracting. You don't get that

beautiful skirt steak taste.

Thank you, Brad.

Good job.

So tender.

All right, Greg, what did you make for us?

We have a strip steak with broccolini topped with calabrian chili.

The butter on the steak is delicious.

but the steak is just a little uneven on the cook.

The cook on the broccolini is perfect.

I love the parmesan. I love the chilies. The steak, to me, has a beautiful crust

on the outside, but I just wish it followed through to the center a little

better. All right.

Thank you, Greg. Thanks, Greg. Thank you.

All right, Tyler, what do you have for us?

Today I have a New York strip with garlic anchovy sauce and some crispy

potatoes.

I mean, the cook on the steak is phenomenal.

I love the smashed potatoes. They're super rich and delicious.

Beautiful cook on the steak. Your butter here is very complimentary to the

steak, but I want a little bit more finishing salt on top of that steak.

sir.

Thank you, Tyler. Thank you. Thank you.

Good job.

I feel like I've definitely done enough to stay in the game, but you never know.

All right. So what I prepared for you all today is a soy brown sugar garlic

marinated skirt steak with an achara of green papaya and mango.

So flavorful. The steak itself is so rich and fatty that getting this little

bite of vinegar in there is really nice.

I would have gone just like a couple of degrees further on the skirt steak. Were

you worried about your steak being a little under when you were grilling it?

When I started cutting and after resting, I thought I could have left it

little bit longer. Like one more minute. Yeah. Okay.

All right.

Thank you so much. Thank you.

How do you guys feel about that?

Like I knew that I could have left it on longer for sure.

I can't go home yet. I've made it this far, and I can't lose on something that

make for my family all the time.

Okay, brawlers, it's time to find out who's moving on to the next round and

whose brawl ends here.

The winner of the high stakes challenge is Kyle.

Kyle, I think you were trying to make a statement with that ribeye, and you did.

Thank you, judges. I'm shocked right now. I think I've won the most advantage

challenges in this competition so far.

This will give me that extra boost of confidence that could set me up to win

this competition.

Congratulations, Kyle.

You've won a critical advantage in the next round.

And now let's find out who unfortunately has to leave us.

Brad, you used a less common cooking method for a skirt steak, but it really

worked.

Tyler, that was a confident cook on that New York steak, and it was perfectly

rested.

Brad, Tyler, you're both moving on to the next round.

Greg and

Orchid, it was incredibly close.

And unfortunately, one of you is about to head down that road for the last

Orchid, the flavor on your skirt steak was unexpected.

and delicious.

The cook, however, was uneven.

Greg, your broccolini was delicious and cooked perfectly, but unfortunately, you

also had some issues with the cook on your strip steak.

It needed more time to rest, and it was a bit chewy.

My steak was a few degrees off.

I'm just hoping I can survive this.

The battle of the overcooked versus undercooked. I am definitely nervous.

This could be the last hurrah.

The last brawler moving on to the next round is...

Orchid.

Thank you.

Holy cow.

Greg, you've been such a pleasure to watch and to get to know. You've proven

yourself over and over for nine weeks.

You've done Houston proud.

I am so proud of you. You have...

You've been my rock.

I've learned so much from you, and I might not be your captain anymore, but

going to be a lifelong friend. I hope you realize that. Thank you so much. I

appreciate that, dear.

Hey.

I'm going to hit you up on the hunt in Houston soon, all right? I appreciate

you, buddy. I love you, man. Amen.

This one hurts.

This one hurts so bad.

Awesome. It means a lot, you know, to be so close to getting to the finale.

It hurts, but I think I did my family's name proud, and I think people will

really want to see what's next for the Gatlin family.

We love you, Greg!

You rock!

I mean, I'm shocked. I thought Greg was going to be in until the end. Greg is

extremely talented, but it's one step closer for me being a master of cue.

I shake it off.

You've got one more cook between you and the finale.

Let's do it. The last challenge was simple.

This one isn't.

A true master of Q should be able to cook anything over fire.

And to make it to the finale, that's exactly what you'll have to do.

You have one hour to prepare two dishes.

A duo of game meat.

Yes, I love this.

One dish must feature a game bird.

The other dish must feature a game animal.

You'll compete in two simultaneous one -on -one duels.

The winners of those duels win their way into the finale automatically.

The two losers will consider your dishes and also your work across the entire

season.

Kyle, because you won the last challenge.

You get to choose your opponent.

Ooh, that is a good advantage.

Dang.

I hate this advantage.

Who do you think they could take out?

They're all so good.

Brad and Orchid were my former teammates, and I don't want to go

I'm going to go Tyler.

I think he's going to overthink it. Keep in mind that you have good with Orchid

and Brad, so you know what their weak points are.

Yeah. I just don't want to be the one to send Orchid home.

I know. I know. The kumbaya is done.

You want to win? You want to take it home for your family?

I do.

Then make some tough decisions.

Do you want

to win?

I do. You have to go with your gut.

I get to choose who I'm dueling against in this wild game challenge.

There's no way he picks me.

Tyler has probably cooked the most game, and so strategically, it would make the

most sense to pick the person I feel like has the least experience cooking

meat, which I believe to be Orchid. All of us are chefs over here.

I know. If you won't pick that out, somebody else will.

I know.

I think he's going to pick Orchid. I think so, too. Okay, Kyle, who do you

choose?

This was a tough decision.

I respect this cook, but I'm going to choose Orchid.

I knew that was coming. All right. Yeah. Show them what time it is. Yeah.

Kyle thinks, obviously, that he can beat Orchid. Yeah, it was a big mistake on

his part. Orchid has her own flavor profile that nobody else here has, and

delivers week after week, so I wouldn't have done that.

That means Brad and Tyler, you two are going head to head. Here we go, baby.

Going against somebody like Brad, who has won everything having to do with

barbecue, this is a hill to climb. He's going to be tough.

The winners are in the finale.

The losers are in danger of elimination.

We're looking for the master of Q here.

Impact of flavor.

Don't give him a chance to breathe.

You all ready to brawl?

Yes.

Let's go.

You got two and two? You got two and two. You don't need a lot of

Let's go.

Come back, come back.

What are you planning to do for the game animal?

I want to make sausage.

So I'm thinking elk.

I'm thinking cranberries with the sausage. Serving that with a type of

charred carrots.

Love it. For the bird, some nice hill country quail.

Maybe like a red eye gravy on that. That's a great idea.

I take the elk rack and get it into the grinder along with pork fat to add the

fat to meat ratio I'm looking for for the sausage.

I think we'll be in good shape.

The finale is on the horizon. I'm just picturing all the folks back at home

saying, here's Kyle from the Appalachian Mountains coming to represent our

region.

Nobody knows the rich heritage, tradition, the culture, so making them

would mean so much to me.

Know that you were really stressed out about the fact that you're going to send

somebody home But I compete all the time and after some time you have to realize

you're not competing against them You're competing against yourself.

You're showing how good you are and that's what it's all about true Kyle

mountain man lots of hunting.

He feels very confident going into this challenge and for him to do all again

Porky head.

She was the first one to say, I knew this was coming because these three boys

all have a lot of similarities in their cooking style, whereas she kind of sets

herself apart. But if she's able to impress us with the flavors that she's

bringing to the party, then maybe that puts him at a disadvantage.

What are you putting on the ceramic smoker?

I'm putting the quail on there.

I am making a smoked fried quail with a hot honey hoe cake.

So this is my seasoning of paprika, five -spice, salt, pepper, and garlic.

For the game meat, I am making adobo venison chop over garlic fried rice.

Orchid. Yeah. How we doing?

I'm going to do a venison rib chop.

There's a lot of hunting around in our area, a lot of deer, and so I definitely

have had venison many times before. I'm just going to do a nice hard sear on it.

So right now I'm about to make my adobo marinade.

It's soy sauce.

Fish, peppercorn, and bay leaf. A little bit of teaspoon for some little extra

flavor. So this is my dad's marinade that I've been using forever.

I'm just going to let that marinate.

Okay, you were chosen by Kyle. How do you feel about that?

Taking out the little one.

But I'm going to take out the big one right now. You're going to take out the

big one? Uh -huh. He needs to learn how it feels to go to that campfire now.

Don't mess with Mama.

Alcoine? Alcoine.

Blackberry puree.

Yep. Braised leeks. And then squab.

I like squab because I love duck. I love rich game birds. But I want to get the

squab legs into the fryer. They need to cook for almost the whole hour.

Into the fryer right now.

I essentially want to confit these little legs. I want to cook them very,

slowly. Go to your elk loin next.

Season the out of them. Yep.

Tyler early on does more chef -y kind of interpretations of barbecue.

Maybe didn't land, but I think he's fine -tuned his approach.

Things that are like both innovative, but also like really delicious barbecue.

Yeah.

I'm not trying to cook a brisket against Brad.

Thankfully, we don't have to do that today.

The guy's Michael Jordan to barbecue.

Brad is a world grand championship barbecuer, but this isn't traditional

slow barbecue. This is barbecue brawl, and we're cooking game in an hour. That

is up my alley.

Hell yeah.

Tyler's just thinking about stuff on a different level than I am, so I've just

got to stick with my comfort zone, what I do, and deliver flavor.

I'm not going to beat Tyler at innovation.

Where I can get him is making sure to cook these proteins perfectly.

I'm thinking of making kind of a barbecued guinea hen.

I can treat that like chicken.

I've got hundreds of awards for barbecued chicken.

Brad. Chef. How are you? Man, I ain't rushed.

I'm going to do a little barbecued guinea hen.

Guinea hen. Man, that's a real farm.

Down -home farm cooking.

And then I'm going taco.

I've got to buy some flank.

Good. Good. I mean, Tyler, you know what he can do, man. He's incredibly

talented. But he doesn't do what I do. Okay. I'm not going to beat him at chef

competition, but this is a barbecue competition.

Yeah. It's going to be tough.

I just seasoned those leg quarters simply with some delicious barbecue rub.

A little paprika for color.

You know, Brad, he's won every competition event there is, except...

barbecue brawl.

Except for barbecue brawl. That's still possible.

You ready to roll?

30 minutes!

All right, so I am frying up these little baby quails.

Kyle's making quail, too. I know. It's okay. It's totally different.

I can't worry about what Kyle's going to do. Our styles are completely

different. When I came into the competition, it was like Southern and

Filipino, but now it's more like Filipino with a touch of Southern.

This is about making myself proud and being able to share all the parts of me

that make me who I am. And it's funny because after all these years of cooking

and raising families and opening businesses, I realized that in this

It's been like barbecue therapy.

I was very close to going home in the last elimination because my steak was a

little undercooked. So I put my chop in the ceramic cooker. It's just going to

slowly cook because I can't get ding on it being undercooked again.

All right, baby.

I do worry about for kid making.

venison chop and having that be like chewy or dry or not like succulent

versus like kyle's two choices seem a little more foolproof i see more heat no

that's fine another two or three minutes and you need to take it out over here

let's go hog butter wow and tony is being super intense with tyler that's it

only need two yes chef I think we're all feeling the pressure.

Go quick. Let's move. But it feels great that I have a captain who wants it as

badly as me.

Trailer! Or maybe even more.

You don't have to take an extra step to put it in something. You can plate out

of the blender. I want you to start doing stuff like that.

I've been micromanaging my entire team since I got here. I've been competing

forever. I know how this goes.

It's really about time management and keeping them focused.

I'm getting to the finale.

Hell or high water.

Gorgeous. Beautiful.

Delicious.

15 minutes left.

I got to get the steaks on.

I'm worried about this bison steak. It has zero fat on it. It's lean, but we'll

make it taste good.

I think Brad has been so consistent in doing things that he knows how to do and

do well and very traditional.

The taco sounds not as Brad as I would expect.

I'm here to represent.

competition community.

You know, we've had Dr. Barbecue, we've had Christy Bandover on here, Sonny

Mooden's been on here, Megan Day, Tuffy Stone. We've had just legends in the

barbecue community and, you know, didn't necessarily get far enough in this

competition to showcase all of their skills.

And I'm out here to show you that competition people can put Food Network

dishes out there on the plate.

Really close, really close.

There's so many things going at once, and I am in a rush. I can't let my

sausages overcook.

We really need to start moving now. I know. Because we have, yeah. Tell me

to do. We start plating.

Ooh, one of Kyle's sausages just hit the ground.

I see it on the ground.

My heart is beating a million miles a minute. I'm stressed.

I don't know what to do.

Five minutes.

I need you to go quicker than you think and plate it right now.

Juicy as all get out.

I look down at my sausage.

I need to make sure I have enough for the judges, so I quickly slice the other

sausages. It looks like it's going to be okay.

Okay. Okay.

Only minutes left. I realize that I need to grab those chops out of the ceramic

cooker. Hot pan.

I've left them in there a little bit too long, so I am worried that this is

overcooked. But I have to keep going.

I'm going to take that adobo butter and just pour it all over the top.

Tastes good.

Get your squab legs.

Squab legs come out of the fryer.

We both think it's good.

I'm going to slice meat.

Yeah, slice meat perfectly.

Oh, my God. No. Oh.

Come on, let's go.

Look at that.

It's perfect.

It is perfect.

My elk looks great. I feel like I've cooked both of these proteins the best I

can. If this doesn't get me to the finale, then I'm not deserving of the

Two minutes, everybody.

I do think that needs some acid.

You actually got that pretty juicy.

Yeah. I think my biggest weakness has just been composing dishes.

The tacos look a little bit sloppy, but I'm happy with all the flavors.

One minute left.

Oh, that's delicious.

Ten, nine, eight, seven, six, five, four,

three, two, one.

All right.

All right. Nice job.

Good job. I feel good about it. I want this so bad right now. I would love to

just know that I'm in the finale and showcase the food that I love making.

Is this you working?

This is me. That's good.

Thank you.

Is that a hoe cake?

A little hoe cake.

It's a good representation of my southern roots, my Filipino roots.

That looks good. Thank you. Venison chop looks beautiful, but I am a little bit

worried about the temp.

This is the best you've cooked the entire time.

I'm being really serious.

That's a...

Hard cook right there. Yeah. That was the most intense hour of this

for me, but I think I've represented myself, and I think I've done something

different than everybody else here.

Ooh.

Middle of Mexico. Looks good, baby. But the reality is, going against somebody

like Brad, who has won everything having to do with barbecue, I could easily go

home as well.

All right, let's do it.

It's game time.

All right, everybody. I hope you brought your A game.

All right, Kyle, since you won the advantage challenge, we're going to

your matchup first.

Okay. What I have for you is an elk and cranberry sausage with charred barbecued

carrots, and it's a sweet yogurt underneath.

Absolutely impressive plate of food.

Nice little char on the outside.

We get this really beautiful snap on the outside of the sausage.

The cranberries in here make a lot of sense.

The casing is beautiful, but the inner sausage tastes like it's missing some

salt. Okay.

Let's move on to your game bird.

So what I have for you here are grilled quail over charred corn with a Tasso red

-eye gravy.

I got to say, I love all of the flavors in here. The depth of char that you got,

this is the reason I love quail.

There's tons of flavor in every bite. I mean, the only thing I would give this

is that the corn gives you kind of a sweet.

And the glaze on here also gives you sweet. Thank you, judges.

I'm optimistic at this point, but my heart is a little on edge.

I want this so bad.

All right, Orkin, you're up next. Tell us about your plate.

So I did a smoked fried quail with five spice and a little cornmeal hoe

cake with some hot honey.

I really like this rice flour dredge. It's got some really nice crunch.

And the inside of the quail is delicately cooked and very juicy. But I

of that honey over the top.

Yeah, same. But I think to unify it and give you that sweetness all around, it

needs more of that drizzle.

Okay. Let's move on to your second plate.

I have adobo marinated venison chop with a charred pineapple rice.

The venison has lots of flavor, but kind of dry. Like it's had in the cooker too

long. Okay.

but the exterior has all that great adobo flavor.

It's fantastic.

I'm very happy with all of my flavors, but I am concerned about the venison.

I should have never put it in the smoker. All of us know one little

going to send somebody home.

All right, Brad and Tyler, who's serving first? I'm serving first.

I had a bison flank steak, and so I made a taco with the mocha jete salsa, a

little bit of chips with it.

You know, I appreciate this taco. It's packed with flavor.

But your bison, it's kind of chewy.

Seems as if it went a little longer than it should.

I think the bison is so flavorful. You get a lot of smoke on it. But I think

salsa was a little watery, so it makes for a soggy taco.

All right, and then we're moving on. Tell us about this dish.

Yeah, so I've got a barbecued guinea hen, and I made a corn and avocado salad

with it.

I would have loved a little bit more crisp on that skin, a little bit more

rendering, because the skin seemed kind of thick. But the meat itself, so juicy.

Like, this makes me have whole different feelings for guinea hen.

Thank you, Shay.

You want to eat all the skin, but you don't necessarily want to eat it when

it's, like, kind of a little rubbery and chewy.

But the actual meat, though, is incredibly tender and rich and juicy.

You have a very sweet, fruity flavor in the sauce and a touch of spice in there

that makes it delicious.

You know, I'm worried about being in the bottom already just because I'm going

against Tyler. You know, I could have executed this perfectly and been worried

that I was going to be in the bottom.

Tyler, tell us about your duo.

So what we have here is a five -spiced squab and then coleslaw with shiitake

mushrooms, napa cabbage, herbs.

Squab breast is cooked beautifully. I like the fact that you got this.

Squab leg on the plate. It gives me that crispy texture that I'm looking for.

The breast, I'm loving here.

But when I bit into the leg, I caught a mouthful of salt.

Moving on to the elk.

So this is elk loin with blackberry barbecue sauce and braised leaf.

I got to say, beautiful cook on this elk. It's nicely rested. It's pink

throughout. This elk is tender, juicy, butcher.

Two words you don't always get when you do elk. You know, it's so easy to dry it

out. Right.

I've been hoping that I've done enough to go to the finale, but, you know, I

could easily go home as well.

All right. We've got a duo of big decisions to make. So, everyone, please

to the campfire, and we'll join you in a moment.

All of us are heading to the campfire.

Is this your first time? Do you know where it is? I don't know where it is.

show you.

I've been there often enough. Come, follow me.

All right, brawlers, you did a valiant job turning those game meats into

delicious dinners. And you all deserve a place in the finale, but unfortunately,

only three of you can move on.

We'll start by announcing the winner of each of the duels.

Kyle, you really swung for the fences and gave us two ambitious dishes. You

cooked your proteins perfectly, but your flavors needed balance.

Orchid, your venison had great flavor, but it was a little overcooked.

And while your quail was nicely cooked... It lacked in flavor.

The winner of your duel is...

Kyle.

Congrats, man.

Congratulations, Kyle. That means you are moving on to the finale.

And you too, Manit. Thank you, Gary.

I'm the first one to earn my spot.

This is a weight lifted off of me right now.

Orchid, unfortunately, that does mean you're up for elimination.

Tyler and Brad, now we'll talk about your matchup.

Brad, you nailed the flavors on both your game bird and your game animal. But

unfortunately, there were some construction errors and some eatability

Tyler, you cooked both of your proteins very well. However, there were some

inconsistencies of flavor in both of your dishes.

Tyler and Brad, the winner of your duel is...

Tyler.

Good job, Tyler.

Coming into this competition, I knew that there would be people here with

barbecue experience than me, but I wanted to show that I could hang with

Taking a win here gives me a real pep in my step.

My job's not over yet, but I am excited to be there.

Congratulations, Tyler. You're joining Kyle in the finale.

Thank you.

That means, Antonio, you're going to the finale as well. Very excited. Thank

you.

Listen, I don't want to lose either one of these guys today.

I think they both deserve it, but there's only three spaces and there's

people. Orkin and Brad, unfortunately, only one of you will be moving on.

They have to now look at how did we do throughout the whole entire competition,

which is tough because we cooked together.

And Bobby, you're in a unique position because you're the captain for both of

these brawlers. I think week after week, they really brought it in very

different ways, but in very successful ways. Thank you.

Orchid, your Filipino flavors have really delighted us from week to week.

you. You've had your highs, but also a couple of lows across the season. And we

saw some of those inconsistencies tonight.

Brad,

you were the last pick in week one, but you've shown us that you can

consistently deliver mouth -watering meats.

And while you execute well under pressure, your plates have sometimes

finesse.

The brawler moving on to the finale is...

Congrats. I started out, I was the last pick, but here we are at the end, man,

one of the last three standing.

You know, I'm a veteran of these competitions, and I feel like I'm in a

position to win this thing.

Thank you for everything.

Thank you. Honestly, it's been so great having you here. I've enjoyed your

flavors and your passion, and most importantly, I've enjoyed working with

You're a lovely person and so talented. It's been an honor. Thank you so much.

Oh, my God, what a ride it's been.

I'm so proud of my Filipino flavors, my culture, my heritage. I found a new

confidence in another part of me that I just wasn't ever really putting out

there. Thank you. Thank you. I just hope I inspired people to go for it,

whatever their dream is.

Congratulations,

Brad, Tyler, and Kyle. You're all going to the finale.

But unfortunately, there's no time to celebrate.

Because the finale starts right now.

What? Wait.

I wasn't prepared for that. I don't know if my heart can handle this.

15 hours from now, at high noon tomorrow, you need to deliver the best

feast of your life.

The 15 -hour challenge.

This is crazy.

This is insane.

I'm already tired from the two challenges that I've had already today.

have to cook all night long.

How in the hell am I going to do this? It's going to be a long night.

The battle for Master of Q starts right now.

Let's do this.

Notice they tell we set the town on fire.

Oh.

I'm not going to go rib head -to -head with you, so I'm going to chicken fry

mine. Oh, you got the nuts the size of a... This is going to be a long night.

These guys are savages. I want to go to bed. I want to cry.

Good morning, brawlers.

Oh, no.

I'm so tired. My body hurts.

This is the most that's ever been on the line. Bobby, you better watch out.

Antoniana, coming for you.

What are you doing, baking cakes? For the last time this season. Rude.

If this menu doesn't blow their mind, then I don't know what will.

Our next master cue is...