1 00:00:03,460 --> 00:00:04,540 And, oh, oh, here he is. 2 00:00:06,590 --> 00:00:08,750 That's a massive barracuda. 3 00:00:08,750 --> 00:00:10,420 Come on. 4 00:00:14,590 --> 00:00:17,010 Come on. Come on, baby. 5 00:00:17,010 --> 00:00:18,010 Drop it, drop it, drop it, drop it, 6 00:00:18,260 --> 00:00:19,770 drop it, drop it, drop it. Let him eat it. 7 00:00:19,770 --> 00:00:21,730 Take it. 8 00:00:22,310 --> 00:00:23,480 Now he's on. He's got it. 9 00:00:23,480 --> 00:00:24,560 Come on. 10 00:00:26,520 --> 00:00:28,730 Come on. 11 00:00:28,730 --> 00:00:30,030 Oh! 12 00:00:46,290 --> 00:00:47,500 Right now, I'm between 13 00:00:47,500 --> 00:00:49,250 mainland Florida and Cuba. 14 00:00:49,250 --> 00:00:51,760 And trust me, the waters here are so shallow, 15 00:00:51,760 --> 00:00:55,050 and they're filled with coral reefs. 16 00:00:55,510 --> 00:00:57,590 Now, over the past few centuries, 17 00:00:57,590 --> 00:00:59,850 they've claimed over 1,000 boats. 18 00:00:59,850 --> 00:01:02,520 I just hope I don't add to that list today. 19 00:01:02,890 --> 00:01:04,430 I'm in the Florida Keys, 20 00:01:04,430 --> 00:01:06,770 a series of 1,700 islands that extend over 21 00:01:06,770 --> 00:01:09,900 100 miles out into the Gulf of Mexico. 22 00:01:10,150 --> 00:01:12,940 This area is so removed from the mainland that locals have 23 00:01:12,940 --> 00:01:16,320 their own name for it, the Conch Republic. 24 00:01:18,030 --> 00:01:20,450 I'm here to meet Chef Paul Menta. 25 00:01:20,450 --> 00:01:23,040 Now, according to my GPS, 26 00:01:23,040 --> 00:01:25,620 he wanted to meet me right here. 27 00:01:25,620 --> 00:01:29,040 But honestly, it seems like we're in the middle of nowhere. 28 00:01:29,040 --> 00:01:31,460 Where is this guy? 29 00:01:33,130 --> 00:01:35,670 Seriously? 30 00:01:35,670 --> 00:01:37,340 no. 31 00:01:38,340 --> 00:01:42,220 That's not him. No, surely not. 32 00:01:45,430 --> 00:01:48,730 . What the? 33 00:01:57,570 --> 00:02:01,160 hell. You're crazy! 34 00:02:01,450 --> 00:02:03,950 Standing in the middle of the Florida Keys and all of a 35 00:02:03,950 --> 00:02:05,910 sudden this bird flies over me. 36 00:02:05,910 --> 00:02:08,370 What in the heck is going on? 37 00:02:09,000 --> 00:02:11,130 This guy means business, let me tell you. 38 00:02:11,130 --> 00:02:13,500 He is not messing around. 39 00:02:18,340 --> 00:02:19,840 Trust me, he's the real deal. 40 00:02:19,840 --> 00:02:22,050 I mean, if he can show off like that to meet me, that man, 41 00:02:22,050 --> 00:02:24,770 he's got some balls, let me tell you. 42 00:02:32,520 --> 00:02:33,770 Paul! 43 00:02:33,770 --> 00:02:34,610 Hey, hey. 44 00:02:34,980 --> 00:02:36,570 What was that flying over me? 45 00:02:36,570 --> 00:02:37,900 Can I bring it in? 46 00:02:37,900 --> 00:02:40,530 Yeah, just let it glide in, man. 47 00:02:40,820 --> 00:02:42,570 It's really shallow in here. 48 00:02:42,570 --> 00:02:45,910 Man. Geez. Good to see you, bud. 49 00:02:45,910 --> 00:02:47,200 Good to see you. 50 00:02:47,200 --> 00:02:49,870 - That was crazy. - Yeah. 51 00:02:49,870 --> 00:02:53,380 Paul Menta is a true Keys culinary connoisseur. 52 00:02:54,960 --> 00:02:56,710 In his 30 years living in the Keys, 53 00:02:56,710 --> 00:02:58,420 he has served as a chef at several of the finest 54 00:02:58,420 --> 00:03:01,180 establishments in the Conch Republic. 55 00:03:01,510 --> 00:03:03,800 Co-founded three local eateries and opened up 56 00:03:03,800 --> 00:03:07,060 a sustainable fish market and a rum distillery. 57 00:03:07,310 --> 00:03:09,640 The only thing Paul hasn't done is learn how to execute 58 00:03:09,640 --> 00:03:11,850 the subtle arrival. 59 00:03:12,600 --> 00:03:13,730 What a place. 60 00:03:13,730 --> 00:03:14,650 Crazy, right? 61 00:03:14,980 --> 00:03:16,400 The tides are crazy like the people here. 62 00:03:16,400 --> 00:03:17,900 That bloody jump was crazy. 63 00:03:17,900 --> 00:03:19,650 What the hell's going on here with the barrels? 64 00:03:19,650 --> 00:03:21,110 Doing a little bit of work, too. 65 00:03:21,110 --> 00:03:22,530 Salt curing some barrels. 66 00:03:22,530 --> 00:03:24,370 Bring them back to the distillery later and 67 00:03:24,370 --> 00:03:25,830 fill them up with some rum. 68 00:03:25,830 --> 00:03:27,410 You're actually salting rum. 69 00:03:27,410 --> 00:03:29,290 Yeah. Think about it like we do as a chef, right? 70 00:03:29,290 --> 00:03:30,210 Sure. 71 00:03:30,750 --> 00:03:32,210 Put salt water in here, let that cure, 72 00:03:32,210 --> 00:03:33,710 bring out all that flavor. 73 00:03:33,710 --> 00:03:34,750 I love that. 74 00:03:35,090 --> 00:03:36,000 We got to get them up on the beach. 75 00:03:36,000 --> 00:03:36,800 We can roll these up. 76 00:03:37,090 --> 00:03:38,300 - Just roll them. - Let's get, yeah. 77 00:03:38,300 --> 00:03:40,300 Let's get these smaller ones up here. 78 00:03:40,300 --> 00:03:43,180 Once I got that brine in there, I know the wood's all opened up. 79 00:03:43,180 --> 00:03:46,100 All that vanilla and all those things are exposed 80 00:03:46,100 --> 00:03:47,430 inside the wood. 81 00:03:47,430 --> 00:03:48,390 And then we get the high proof in there. 82 00:03:48,390 --> 00:03:49,600 Wow. 83 00:03:49,600 --> 00:03:51,270 What a great technique, by the way. 84 00:03:51,270 --> 00:03:53,100 Paul tells me that when he started salt-curing 85 00:03:53,100 --> 00:03:55,980 his rum barrels, people thought he was crazy. 86 00:03:55,980 --> 00:03:57,610 You're not bad, man, you're not bad. 87 00:03:57,610 --> 00:03:58,730 You're getting it right up there. 88 00:03:59,230 --> 00:04:00,070 I'll tell you, these are not light, are they? 89 00:04:00,070 --> 00:04:01,450 Bloody hell. 90 00:04:01,450 --> 00:04:03,360 Luckily, he stuck to his guns. 91 00:04:03,360 --> 00:04:06,120 Because it's now rated one of the top 10 craft distilleries 92 00:04:06,120 --> 00:04:08,740 in the United States. 93 00:04:08,740 --> 00:04:10,450 The salt lowers the pH in there. 94 00:04:10,450 --> 00:04:11,540 - Right. - Makes it smoother. 95 00:04:11,540 --> 00:04:14,000 Mm-hmm. It is good. 96 00:04:14,290 --> 00:04:16,080 I'm so happy to go back down to the Keys because 97 00:04:16,080 --> 00:04:18,040 these things are sparse, aren't they? 98 00:04:18,040 --> 00:04:19,840 They're spread out for hundreds of miles. 99 00:04:19,840 --> 00:04:21,970 Well, and it's little islands everywhere, 100 00:04:21,970 --> 00:04:24,180 but there's more ocean than there is land. 101 00:04:24,180 --> 00:04:25,090 Yeah. 102 00:04:25,430 --> 00:04:26,220 So that's what makes it great. 103 00:04:26,890 --> 00:04:28,470 That's why you have to go around the Keys in a boat. 104 00:04:28,470 --> 00:04:29,510 That's how we get around, 105 00:04:29,930 --> 00:04:33,100 because we farm, you know, stone crab, lobster, fish, 106 00:04:33,100 --> 00:04:34,810 the ocean is our farm. 107 00:04:34,810 --> 00:04:37,020 We're so close to the Bahamas. 108 00:04:37,020 --> 00:04:39,480 The Bahamians, they came here. 109 00:04:39,480 --> 00:04:41,150 They brought their food culture with them. 110 00:04:41,150 --> 00:04:42,780 You have all these generations down here and everything. 111 00:04:42,780 --> 00:04:43,990 You know what? 112 00:04:43,990 --> 00:04:44,780 If you want to put in the hat, man. 113 00:04:45,530 --> 00:04:46,360 I know you're not used to the heat down here and stuff. 114 00:04:47,030 --> 00:04:49,120 I am struggling like there's no tomorrow. 115 00:04:49,120 --> 00:04:51,660 This plethora of ocean specialties, 116 00:04:51,660 --> 00:04:52,830 it must be a dream come true. 117 00:04:53,120 --> 00:04:55,000 I've done fine dining and done the thing 118 00:04:55,000 --> 00:04:56,170 with the stars. 119 00:04:56,580 --> 00:04:59,250 And I've also done things down here where I do $5, okay? 120 00:04:59,250 --> 00:05:02,300 $5 is a lot harder to do because that's what everybody wants. 121 00:05:02,300 --> 00:05:04,010 They want a sandwich or something, 122 00:05:04,010 --> 00:05:06,640 but they expect it to be incredible. 123 00:05:06,640 --> 00:05:07,590 Right. 124 00:05:08,220 --> 00:05:09,430 That's the tough thing about people that live 125 00:05:09,430 --> 00:05:10,850 down here in the Keys. 126 00:05:10,850 --> 00:05:12,270 You give them something to eat, 127 00:05:12,270 --> 00:05:13,640 and it could be piled up on the plate and 128 00:05:13,640 --> 00:05:15,640 looking all sorts of fancy and everything. 129 00:05:15,640 --> 00:05:17,440 The, mm, sorry, sorry, Bubba. 130 00:05:17,440 --> 00:05:18,690 I'm not eating that. 131 00:05:18,690 --> 00:05:19,900 It's the simplicity. 132 00:05:19,900 --> 00:05:21,070 They want quality. 133 00:05:21,070 --> 00:05:22,280 And who's Bubba? 134 00:05:22,280 --> 00:05:24,320 Bubba is everybody around. 135 00:05:24,320 --> 00:05:25,400 Bubba and Cuz. 136 00:05:25,400 --> 00:05:26,700 When somebody's calling you Bubba, 137 00:05:26,700 --> 00:05:28,070 you hope it's with a smile. 138 00:05:28,070 --> 00:05:29,700 You know, our locals are colorful. 139 00:05:29,700 --> 00:05:30,740 At the end of the week, 140 00:05:31,120 --> 00:05:32,990 we're gonna be cooking off for the locals that you 141 00:05:32,990 --> 00:05:34,250 go out and meet. 142 00:05:34,250 --> 00:05:36,540 And those Bubbas are gonna be particular. 143 00:05:36,540 --> 00:05:39,290 But we have, like, a real special guest. 144 00:05:39,290 --> 00:05:40,590 He's been here. 145 00:05:40,590 --> 00:05:42,090 His family has been here for generations. 146 00:05:42,090 --> 00:05:43,130 Pastor Kerry. 147 00:05:43,130 --> 00:05:44,170 Pastor Kerry. 148 00:05:44,170 --> 00:05:45,300 Pastor Kerry, yeah. 149 00:05:45,300 --> 00:05:46,220 He's the real deal. 150 00:05:46,800 --> 00:05:48,260 And his family, his lineage goes far and wide. 151 00:05:48,260 --> 00:05:49,930 And, like, he's gonna tell you if you're, 152 00:05:49,930 --> 00:05:52,310 you're cooking with soul or you're cooking with coal, man. 153 00:05:52,310 --> 00:05:53,850 Impress the pastor. 154 00:05:53,850 --> 00:05:55,430 That's gonna be a tough audience to please, 155 00:05:55,430 --> 00:05:56,770 let me tell you. 156 00:05:56,770 --> 00:05:57,940 And Bubba. 157 00:05:57,940 --> 00:05:59,350 I mean, I don't know what Bubbas are, 158 00:05:59,350 --> 00:06:01,820 but I think I'm about to find out. 159 00:06:02,070 --> 00:06:04,360 Phenomenal chef, great reputation but, come on, 160 00:06:04,360 --> 00:06:05,490 how competitive are you? 161 00:06:06,900 --> 00:06:08,490 Well, I kite surfed from here to Cuba 162 00:06:08,490 --> 00:06:09,950 for a world record. 163 00:06:09,950 --> 00:06:12,490 And then, I made the world's largest key lime pie. 164 00:06:13,790 --> 00:06:15,830 So super competitive. I like that, though. 165 00:06:15,830 --> 00:06:17,580 Yeah. You know, I mean, it's got to be. 166 00:06:17,580 --> 00:06:19,120 That man is on it, let me tell you. 167 00:06:19,120 --> 00:06:20,630 I mean, he's fit as a fiddle. 168 00:06:20,630 --> 00:06:22,920 He holds records for kitesurfing. 169 00:06:22,920 --> 00:06:26,050 I don't get jealous much in life but, man, 170 00:06:26,050 --> 00:06:28,840 that guy is oozing talent. 171 00:06:28,840 --> 00:06:30,090 Mate, I'll see you in a week. 172 00:06:30,090 --> 00:06:31,010 Yeah. 173 00:06:31,340 --> 00:06:31,930 Hey, do you want a lift back? 174 00:06:32,430 --> 00:06:33,100 - No, I'm taking this. - You sure? 175 00:06:33,640 --> 00:06:35,430 So, it's time to start building my menu, 176 00:06:35,430 --> 00:06:40,350 which Paul says should taste five-star but feel like $5. 177 00:06:40,350 --> 00:06:42,690 Bring it on. 178 00:06:51,620 --> 00:06:54,120 Now, if I've got any chance of keeping the pastor happy, 179 00:06:54,120 --> 00:06:55,990 I've got to get my hands on some of the best ingredients 180 00:06:55,990 --> 00:06:58,580 the Keys have to offer, and that is stone crab. 181 00:06:58,580 --> 00:07:00,460 Now, come on, let's be honest. 182 00:07:00,460 --> 00:07:03,040 My food's got to be twice as good as Paul's if I stand a 183 00:07:03,040 --> 00:07:04,750 chance of beating him. 184 00:07:04,750 --> 00:07:08,550 But I've got not one but two secret weapons up my sleeve. 185 00:07:09,170 --> 00:07:11,680 Where in the hell are they? 186 00:07:11,680 --> 00:07:13,390 What the hell? 187 00:07:13,390 --> 00:07:15,930 It seems that meetups in the Keys come with a time 188 00:07:15,930 --> 00:07:18,140 but not necessarily an address. 189 00:07:18,140 --> 00:07:19,100 There he is. 190 00:07:19,100 --> 00:07:20,190 There he is. 191 00:07:20,190 --> 00:07:22,900 Ladies! Seriously? 192 00:07:23,190 --> 00:07:25,150 Good morning. Go to the bottom. 193 00:07:25,150 --> 00:07:28,190 Oh my God. You guys are crazy. 194 00:07:28,190 --> 00:07:29,740 You're mad. 195 00:07:29,740 --> 00:07:31,070 We got to be quick. 196 00:07:31,070 --> 00:07:32,160 Quick. Yeah, quick. 197 00:07:32,160 --> 00:07:34,120 - Come. - My secret weapons. 198 00:07:34,120 --> 00:07:35,780 Twins Emily and Amanda Gale are 199 00:07:35,780 --> 00:07:37,580 accomplished local boat captains. 200 00:07:37,580 --> 00:07:40,710 These ladies have an endless knowledge of Florida fishing, 201 00:07:40,710 --> 00:07:43,500 and they're gonna lead me to the most iconic ingredients 202 00:07:43,500 --> 00:07:46,420 of the Keys seas, stone crab. 203 00:07:46,750 --> 00:07:48,170 There you go. 204 00:07:48,170 --> 00:07:49,170 - Good to see you. - Good job. 205 00:07:49,460 --> 00:07:50,630 Good. Stone crab. We ready? 206 00:07:50,630 --> 00:07:51,550 Yeah, we're ready. 207 00:07:52,050 --> 00:07:52,720 What a beautiful boat, by the way. 208 00:07:53,090 --> 00:07:54,800 Thank you. Let's do it. 209 00:08:13,200 --> 00:08:14,860 Got you. 210 00:08:16,320 --> 00:08:17,410 Powerful things, right? 211 00:08:17,700 --> 00:08:19,830 So, one stone crab can crush down 212 00:08:19,830 --> 00:08:22,330 19,000 pounds of force per square inch. 213 00:08:22,330 --> 00:08:24,080 So got to be really careful. 214 00:08:24,080 --> 00:08:26,170 Okay, rule number one. 215 00:08:26,170 --> 00:08:28,590 No fingers near the crab claws. 216 00:08:28,590 --> 00:08:31,130 So we empty the trap. Crabs go in... 217 00:08:31,130 --> 00:08:32,590 Well, you can't keep the whole crab. 218 00:08:32,590 --> 00:08:33,930 You have to harvest the claw. 219 00:08:33,930 --> 00:08:34,720 What? 220 00:08:35,470 --> 00:08:35,970 And then, keep the claw and put the crab back. 221 00:08:36,550 --> 00:08:37,140 Hold on a minute. 222 00:08:37,850 --> 00:08:39,010 So you can't, you take one of the claws off? 223 00:08:39,010 --> 00:08:40,010 That's correct. 224 00:08:40,390 --> 00:08:41,600 Yes. We can only harvest the claws. 225 00:08:41,600 --> 00:08:43,100 We just take one to leave them with another. 226 00:08:43,100 --> 00:08:44,270 Even in the wild, 227 00:08:44,640 --> 00:08:46,560 and if the crab gets in a fight or in a messy situation, 228 00:08:46,560 --> 00:08:48,440 they will voluntarily release their claw. 229 00:08:49,570 --> 00:08:50,530 Gotcha. 230 00:08:50,980 --> 00:08:51,900 I mean, in terms of sustainability, that's great. 231 00:08:52,400 --> 00:08:53,110 Yeah, it's great for sustainability. 232 00:08:53,400 --> 00:08:55,200 - Wow. Okay. - Yeah. All right. 233 00:08:55,200 --> 00:08:56,740 Well, we're right here, so let's grab this trap. 234 00:08:56,740 --> 00:08:57,820 Right. 235 00:08:58,160 --> 00:08:59,830 Reach out and grab under that buoy. 236 00:08:59,830 --> 00:09:01,490 Grab the line. Good. 237 00:09:01,490 --> 00:09:03,830 Okay, and then walk your hands up the gaff. 238 00:09:03,830 --> 00:09:05,620 Now, you can grab the line. I'll grab the gaff from you. 239 00:09:05,620 --> 00:09:06,790 Thank you. 240 00:09:06,790 --> 00:09:08,080 You got to keep pulling. 241 00:09:08,080 --> 00:09:09,250 And we put it on top of the mat. 242 00:09:09,250 --> 00:09:10,170 Gotcha. 243 00:09:10,750 --> 00:09:13,010 There we go. And, okay, what do you see? 244 00:09:13,010 --> 00:09:16,510 - There are lots of crabs. - Oh my gosh. 245 00:09:16,510 --> 00:09:18,090 - Wow. - We're doing good. 246 00:09:18,090 --> 00:09:19,260 - We're loaded. - We're loaded. 247 00:09:19,260 --> 00:09:20,560 - Wow. - So we've got seven crabs. 248 00:09:22,270 --> 00:09:24,770 - Oh, yeah. - Holy. 249 00:09:24,770 --> 00:09:25,690 You got a sensitive stomach... 250 00:09:26,020 --> 00:09:28,270 Oh my good God, they stink. 251 00:09:28,270 --> 00:09:30,520 The rotting bait had my eyes watering. 252 00:09:30,520 --> 00:09:31,900 Oh my God. 253 00:09:31,900 --> 00:09:34,110 But one look at the beautiful stone crab and 254 00:09:34,110 --> 00:09:36,070 I forgot all about the smell. 255 00:09:36,070 --> 00:09:37,740 Ah,. 256 00:09:37,740 --> 00:09:41,240 And about my promise to keep my fingers away from the crab. 257 00:09:41,240 --> 00:09:42,660 Do you want to use the tongs? 258 00:09:42,660 --> 00:09:43,910 Wow, they're fast, man. 259 00:09:44,250 --> 00:09:45,500 I would... Oh my God, you're making me nervous. 260 00:09:45,500 --> 00:09:46,330 That's... 261 00:09:47,620 --> 00:09:48,920 Here we go. No, here we go. 262 00:09:49,170 --> 00:09:50,420 Oh, he's doing it. Or, oh, perfect. Okay. Yes. 263 00:09:50,420 --> 00:09:51,460 - Oh, no. - So, you can grab... 264 00:09:53,090 --> 00:09:54,460 There you go. So hold him out. 265 00:09:54,460 --> 00:09:55,760 - Bloody hell. - Yeah, see how strong they are? 266 00:09:55,760 --> 00:09:58,590 They are so strong. Yes. 267 00:09:58,590 --> 00:09:59,930 Eh, no. 268 00:09:59,930 --> 00:10:01,930 - Oh, seriously? - That's a no. 269 00:10:01,930 --> 00:10:03,390 You lucky little bastard. 270 00:10:06,980 --> 00:10:09,650 Damn. That's a great claw there. Look, look at that. 271 00:10:09,650 --> 00:10:11,820 That is a, that, I would call that a colossal size. 272 00:10:11,820 --> 00:10:13,190 That is beautiful. 273 00:10:13,190 --> 00:10:14,190 All right. So that's a keeper. 274 00:10:14,190 --> 00:10:15,030 Got you. 275 00:10:15,780 --> 00:10:16,650 All right. So this is how we're gonna do it. 276 00:10:17,240 --> 00:10:20,070 Basically, rotate his elbow joint towards his body. 277 00:10:20,070 --> 00:10:21,660 Yes, that was perfect. 278 00:10:21,660 --> 00:10:22,660 - Wow. - Good job. 279 00:10:22,660 --> 00:10:23,740 You did a great job. 280 00:10:24,080 --> 00:10:25,540 Hold it down, twist it around in a 281 00:10:25,540 --> 00:10:27,210 "C" shape formation, 282 00:10:27,210 --> 00:10:30,130 and get that back in the water to start growing again. 283 00:10:30,130 --> 00:10:31,210 Throw it back in? 284 00:10:31,210 --> 00:10:32,500 Yep. Throw it in. 285 00:10:32,500 --> 00:10:33,340 Bloody hell. 286 00:10:33,750 --> 00:10:35,260 Snapping off the claw, to the average Joe, 287 00:10:35,260 --> 00:10:37,510 it would like it's, it's doing it harm, 288 00:10:37,510 --> 00:10:40,340 but it's actually a really smart way of not killing the crab. 289 00:10:40,340 --> 00:10:42,140 Oh. We had a crab fight. 290 00:10:42,140 --> 00:10:43,220 Oh,. 291 00:10:43,220 --> 00:10:44,260 There's been a massive crab fight. 292 00:10:44,720 --> 00:10:46,520 You're, you're wild. I would...use these. 293 00:10:46,520 --> 00:10:47,850 I'm telling you. 294 00:10:47,850 --> 00:10:48,810 And these ones are keepers? 295 00:10:50,690 --> 00:10:52,610 Seeing those crabs fight like mad, 296 00:10:52,610 --> 00:10:54,320 it just reminds me so much of Paul and I. 297 00:10:54,320 --> 00:10:56,400 Trust me, I'm getting the ingredients, 298 00:10:56,400 --> 00:10:58,280 and the battle hasn't even started yet. 299 00:10:58,280 --> 00:10:59,450 He is a beauty. 300 00:10:59,450 --> 00:11:00,360 Another great keeper. 301 00:11:00,360 --> 00:11:01,490 Boom. 302 00:11:01,490 --> 00:11:03,160 Just the size of those claws, 303 00:11:03,160 --> 00:11:05,620 the sweetness of that meat underneath that shell. 304 00:11:05,620 --> 00:11:08,000 Honestly, I can't wait to start cooking with those things. 305 00:11:08,000 --> 00:11:08,790 Okay. 306 00:11:09,330 --> 00:11:09,830 Fantastic for the final cook. 307 00:11:10,830 --> 00:11:11,830 Well, we have one more species that we think 308 00:11:11,830 --> 00:11:12,880 you need to bring. 309 00:11:13,290 --> 00:11:15,250 And we like to call them the cockroaches of the sea. 310 00:11:15,250 --> 00:11:16,630 The cockroaches of the sea. 311 00:11:16,630 --> 00:11:17,670 The cockroaches of the sea. 312 00:11:18,090 --> 00:11:19,420 And they taste as good as those crab? 313 00:11:19,420 --> 00:11:21,430 They're just as good. 314 00:11:21,430 --> 00:11:22,680 You might have to work a little bit harder 315 00:11:22,680 --> 00:11:23,890 to catch them, though. 316 00:11:23,890 --> 00:11:24,890 Let's go, girl. 317 00:11:24,890 --> 00:11:26,680 Let's do it. 318 00:11:27,430 --> 00:11:29,600 So the cockroaches of the sea are 319 00:11:29,600 --> 00:11:32,020 a more appealing menu item than they sound. 320 00:11:32,020 --> 00:11:33,810 They're spiny lobster. 321 00:11:33,810 --> 00:11:36,520 But the twins caution me that while the diving is shallow, 322 00:11:36,520 --> 00:11:38,900 it's not without its risks. 323 00:11:39,190 --> 00:11:40,530 Big Mo is said to be a 324 00:11:40,530 --> 00:11:42,570 14-foot hammerhead shark that divers have seen, 325 00:11:42,570 --> 00:11:44,070 fishermen have seen. 326 00:11:44,070 --> 00:11:45,830 We have friends that have seen Big Mo. 327 00:11:45,830 --> 00:11:46,950 So it's not a myth. 328 00:11:47,410 --> 00:11:49,250 It is not a myth. Big Mo is a legend down here. 329 00:11:51,870 --> 00:11:54,040 Wow. 330 00:11:54,040 --> 00:11:55,080 So that's the spot there. 331 00:11:55,080 --> 00:11:56,040 Yes. 332 00:11:56,590 --> 00:11:59,420 So, let's say that this lobster is inside the coral head. 333 00:11:59,420 --> 00:12:00,300 Yes. 334 00:12:00,550 --> 00:12:01,800 You won't see its body, 335 00:12:01,800 --> 00:12:03,550 but you will see its antennas sticking out. 336 00:12:03,550 --> 00:12:05,180 What you want to do is go down with your net and tickle stick. 337 00:12:05,180 --> 00:12:06,350 I put the tickle stick in... 338 00:12:06,350 --> 00:12:07,430 - Net, hold on. - Net. Your net. 339 00:12:07,430 --> 00:12:08,930 - Net and what? - And your tickle stick. 340 00:12:08,930 --> 00:12:09,720 Hold on a minute. 341 00:12:10,480 --> 00:12:11,140 And it's called the tickle stick because you, 342 00:12:12,100 --> 00:12:13,770 quite literally, want to tickle the lobster so he walks forward. 343 00:12:13,770 --> 00:12:15,100 So that once he walks far enough out, 344 00:12:15,100 --> 00:12:16,770 that's when you want to take the net and you put 345 00:12:16,770 --> 00:12:18,070 it behind him. 346 00:12:18,070 --> 00:12:19,730 And they will swim back right into the net. 347 00:12:19,730 --> 00:12:20,900 - Great. - All right? 348 00:12:20,900 --> 00:12:22,320 - Okay, are you leading? - Yep. 349 00:12:22,320 --> 00:12:24,700 Okay, let's go. 350 00:12:25,530 --> 00:12:26,740 Grab a net. 351 00:12:26,740 --> 00:12:27,910 Net. Tickle stick. 352 00:12:27,910 --> 00:12:28,990 Grab a tickle stick. 353 00:12:28,990 --> 00:12:30,080 So remember we talked about Big Mo. 354 00:12:30,080 --> 00:12:31,290 The big hammerhead. 355 00:12:31,290 --> 00:12:32,870 We're not too far from his home. 356 00:12:32,870 --> 00:12:34,620 So if we see, we just stay calm. 357 00:12:34,620 --> 00:12:35,830 Just leave him be, yeah. 358 00:12:35,830 --> 00:12:37,380 Okay. Good luck, girl. 359 00:12:37,380 --> 00:12:38,920 I'm not sure how wise this is, 360 00:12:38,920 --> 00:12:41,630 but into the belly of the beast we go. 361 00:12:41,630 --> 00:12:43,760 Hopefully, not literally. 362 00:12:55,190 --> 00:12:56,690 Because of the wind and the waves, 363 00:12:56,690 --> 00:12:59,570 the visibility underwater is less than ideal. 364 00:13:02,940 --> 00:13:04,450 And if Big Mo shows up, 365 00:13:04,450 --> 00:13:06,240 I suppose the only thing I can do with the gear 366 00:13:06,240 --> 00:13:09,700 Emily's given me is try to tickle him to death. 367 00:13:12,660 --> 00:13:14,460 It's not that far down to the coral reef, 368 00:13:14,460 --> 00:13:18,540 but your breath doesn't last as long when your heart is racing. 369 00:13:20,210 --> 00:13:23,170 Damn. 370 00:13:37,350 --> 00:13:40,060 Then, I finally spotted what I came for. 371 00:13:40,060 --> 00:13:42,940 The antenna of a spiny lobster. 372 00:13:42,940 --> 00:13:46,030 But of course, my breath ran out again. 373 00:13:46,650 --> 00:13:50,370 And while I was up gasping for air... 374 00:13:52,580 --> 00:13:56,540 Emily swiped my find, literally, right out from underneath me. 375 00:14:05,590 --> 00:14:07,590 You did it! 376 00:14:08,760 --> 00:14:09,800 That's a beautiful one. 377 00:14:09,800 --> 00:14:11,010 We got ourselves... 378 00:14:11,010 --> 00:14:11,890 That's a beauty. 379 00:14:12,260 --> 00:14:13,140 Wait, wait. I need to know. 380 00:14:13,140 --> 00:14:14,430 Who caught the lobster? 381 00:14:14,430 --> 00:14:15,810 Well, hold on. She stole it. 382 00:14:15,810 --> 00:14:17,730 - You stole it? - Because I tickled it. 383 00:14:17,730 --> 00:14:18,640 He went down. 384 00:14:19,060 --> 00:14:20,230 He used his tickle stick. Had to come back up. 385 00:14:20,520 --> 00:14:22,020 And then, whilst I was catching a breath, 386 00:14:22,020 --> 00:14:23,440 she nipped it. 387 00:14:23,440 --> 00:14:25,070 Yeah, we got it. That's the most important. 388 00:14:25,070 --> 00:14:25,900 Good job. 389 00:14:26,320 --> 00:14:26,900 Good job. That's a good lobster. 390 00:14:27,400 --> 00:14:28,070 Yeah, it's a nice one. 391 00:14:28,320 --> 00:14:30,490 That's a beauty. 392 00:14:30,490 --> 00:14:33,030 Come on. That is going to the big cook. 393 00:14:33,030 --> 00:14:35,040 There we go. All right. 394 00:14:35,040 --> 00:14:36,160 Yes. 395 00:14:36,160 --> 00:14:38,120 Now that I've got some seafood sorted, 396 00:14:38,120 --> 00:14:40,710 it's time to get back on dry land. 397 00:14:45,090 --> 00:14:46,670 Because I'm in the tropics, 398 00:14:46,670 --> 00:14:50,340 I'd love to get my hands on some exotic ingredients. 399 00:14:50,340 --> 00:14:53,810 Now, I've heard about a spot that grows fruit like no other. 400 00:14:53,810 --> 00:14:57,350 So I'm heading to meet a guy who has what they call 401 00:14:57,350 --> 00:14:59,230 the Garden of Eden. 402 00:14:59,230 --> 00:15:01,480 And hopefully, I can find more than an apple. 403 00:15:09,150 --> 00:15:10,240 Patrick. 404 00:15:10,530 --> 00:15:12,320 Hey, Gordon. What's going on, brother? 405 00:15:12,320 --> 00:15:13,450 Yeah, what a place. 406 00:15:13,450 --> 00:15:14,370 Welcome to the Grove, man. 407 00:15:15,080 --> 00:15:16,450 This definitely isn't the image I had of what a 408 00:15:16,450 --> 00:15:18,580 Garden of Eden would look like. 409 00:15:18,580 --> 00:15:20,330 Did somebody forget to water it? 410 00:15:20,330 --> 00:15:21,460 What a contraption that is. 411 00:15:23,250 --> 00:15:24,540 Did you say you were making soil? 412 00:15:24,540 --> 00:15:25,750 Yeah. We're making mulch and then 413 00:15:25,750 --> 00:15:27,300 we also make soil. 414 00:15:27,300 --> 00:15:28,130 Incredible. 415 00:15:28,920 --> 00:15:30,380 Now, they say this is the only farm anywhere in the Keys that 416 00:15:30,380 --> 00:15:32,470 you've got some of the most exotic fruit. 417 00:15:32,470 --> 00:15:33,800 It's a legendary farm, man. 418 00:15:33,800 --> 00:15:34,850 Started back in the '50s. 419 00:15:34,850 --> 00:15:36,260 I want to show you the place. 420 00:15:36,260 --> 00:15:37,350 And how bigs this farm? 421 00:15:37,350 --> 00:15:39,520 Two acres. 422 00:15:40,730 --> 00:15:43,440 Back in the 1950s, this inventor named Adolf Grimal 423 00:15:43,440 --> 00:15:45,820 built up these waterways and, basically, 424 00:15:45,820 --> 00:15:48,690 went around the tropical world collecting rare fruit trees. 425 00:15:48,690 --> 00:15:49,490 He brought it back, 426 00:15:49,900 --> 00:15:51,110 and by the '80s people were coming around 427 00:15:51,110 --> 00:15:53,410 from all over to see his Garden of Eden, 428 00:15:53,410 --> 00:15:55,030 as they called it. 429 00:15:55,530 --> 00:15:57,660 This garden is teeming with fruit trees. 430 00:15:57,660 --> 00:16:00,620 But Patrick wants to show me the rare goodies I won't be 431 00:16:00,620 --> 00:16:02,960 finding in any store here. 432 00:16:02,960 --> 00:16:04,710 We have stuff that doesn't exist 433 00:16:04,710 --> 00:16:06,250 in continental United States. 434 00:16:06,250 --> 00:16:07,420 That's how rare it is. 435 00:16:07,420 --> 00:16:08,710 That's incredible. 436 00:16:08,710 --> 00:16:10,340 We have the star apple right here. 437 00:16:10,340 --> 00:16:11,920 It's also called caimito. 438 00:16:11,920 --> 00:16:12,880 I've never heard of that. Caimito. 439 00:16:12,880 --> 00:16:14,470 Yeah, caimito. 440 00:16:14,470 --> 00:16:16,350 Here I am, thinking I know my fruit. 441 00:16:16,350 --> 00:16:18,680 But right out of the gate, I'm proven wrong. 442 00:16:21,310 --> 00:16:22,770 There you go. 443 00:16:22,770 --> 00:16:24,020 Man. Now, what are these? These are? 444 00:16:24,020 --> 00:16:26,190 - There are sapodilla. - Sapodilla. 445 00:16:26,190 --> 00:16:29,110 So, it's a, it's like a brown sugar cinnamon flavor. 446 00:16:29,110 --> 00:16:30,150 Delicious. 447 00:16:30,690 --> 00:16:31,860 Bloody hell. Sapodilla is a new one for me. 448 00:16:31,860 --> 00:16:33,530 I've gone to every corner of the world, 449 00:16:33,530 --> 00:16:35,410 but I've never come across that. 450 00:16:35,410 --> 00:16:37,160 Just get it under there, and then flick it. 451 00:16:37,160 --> 00:16:38,950 Flick it. 452 00:16:40,950 --> 00:16:42,290 Nice job. 453 00:16:42,290 --> 00:16:44,210 Man, that is incredible. 454 00:16:44,210 --> 00:16:45,540 I have the only breadfruit grove in 455 00:16:45,540 --> 00:16:46,710 continental United States. 456 00:16:46,710 --> 00:16:47,590 Seriously. 457 00:16:47,840 --> 00:16:48,880 250 fruits per year about. 458 00:16:48,880 --> 00:16:49,710 Wow. 459 00:16:50,300 --> 00:16:52,090 Breadfruit I've worked with before, and that's unique. 460 00:16:52,090 --> 00:16:55,220 All these little jewels help to fill up my trinket box 461 00:16:55,220 --> 00:16:58,140 that I don't think Paul's expecting this. 462 00:16:58,640 --> 00:17:00,430 Now, honestly, it's an absolute dream. 463 00:17:00,430 --> 00:17:03,180 I'd love to buy a box of ingredients. 464 00:17:03,180 --> 00:17:04,890 Hold your wallet. Hold your wallet. No, no. 465 00:17:04,890 --> 00:17:06,310 Here at Grimal Grove, 466 00:17:06,310 --> 00:17:07,980 we have a thing called a barter system. 467 00:17:07,980 --> 00:17:09,690 Barter. You want my hat? 468 00:17:09,690 --> 00:17:11,030 No, you're gonna make some mulch. 469 00:17:11,030 --> 00:17:12,280 You know the big machine and that mulch? 470 00:17:12,280 --> 00:17:13,320 Yes. 471 00:17:13,320 --> 00:17:14,700 You're gonna make some. 472 00:17:14,700 --> 00:17:16,490 He wants to put me to work. 473 00:17:16,490 --> 00:17:18,530 Another part of becoming a Bubba. 474 00:17:18,530 --> 00:17:21,240 I can't wait to get behind the wheel of that beast. 475 00:17:21,910 --> 00:17:25,790 Until I realize I have no idea if it even has a wheel. 476 00:17:28,500 --> 00:17:31,340 Old trees and palm fronds are fed into the machine that 477 00:17:31,340 --> 00:17:33,510 grinds them into a mulch. 478 00:17:33,510 --> 00:17:35,630 Dirt sifts to the bottom of the mulch pile, 479 00:17:35,630 --> 00:17:39,470 leaving behind the soil that makes this grove thrive. 480 00:17:39,850 --> 00:17:41,930 Go ahead, Gordon! 481 00:17:58,660 --> 00:18:00,070 . 482 00:18:00,070 --> 00:18:02,740 Getting behind those controls on that machine. 483 00:18:07,500 --> 00:18:09,210 I grew up, as a six-year-old, with one of those little, 484 00:18:09,210 --> 00:18:11,290 dinky toys. 485 00:18:12,380 --> 00:18:15,800 As an adult, I realize this is no toy. 486 00:18:34,480 --> 00:18:36,400 Once I got the hang of the controls, 487 00:18:36,400 --> 00:18:40,450 operating this machine was much more fun than I expected. 488 00:18:41,910 --> 00:18:45,830 In fact, I'm starting to consider a career change. 489 00:18:48,290 --> 00:18:52,040 The processing of that soil, that's rarely found on the Keys. 490 00:18:52,040 --> 00:18:53,590 This place is laden with sand. 491 00:18:53,590 --> 00:18:54,750 If it's not sand, it's coral. 492 00:18:55,130 --> 00:18:56,920 So to produce soil like that in the middle of the Keys is 493 00:18:56,920 --> 00:18:58,920 a big find for me. 494 00:18:59,510 --> 00:19:02,140 Kill it, Gordon. 495 00:19:02,140 --> 00:19:03,850 All done? 496 00:19:04,760 --> 00:19:09,190 Mulch, precision, and fingers crossed, some amazing fruit. 497 00:19:09,190 --> 00:19:10,310 Great job, Gordon. 498 00:19:10,310 --> 00:19:11,690 Oh my goodness me. 499 00:19:11,690 --> 00:19:13,150 How was that? 500 00:19:13,150 --> 00:19:15,150 That was amazing. Honestly. 501 00:19:15,150 --> 00:19:16,820 So this is the first time you've mulched, huh? 502 00:19:16,820 --> 00:19:18,860 Oh my God. And this is it. 503 00:19:18,860 --> 00:19:19,950 This is it. 504 00:19:19,950 --> 00:19:21,320 This is what eventually it turns into. 505 00:19:21,320 --> 00:19:22,780 Look at that. 506 00:19:22,780 --> 00:19:24,030 We don't have a lot of soil in the Keys, 507 00:19:24,030 --> 00:19:25,530 so this is important for us. 508 00:19:25,530 --> 00:19:27,370 What an amazing process, honestly. 509 00:19:27,370 --> 00:19:28,620 And guess what we get from it? 510 00:19:28,870 --> 00:19:31,120 Look at that. Oh my God. What a bounty. 511 00:19:31,120 --> 00:19:32,170 So is that for me? 512 00:19:32,170 --> 00:19:33,170 That's for you, man. 513 00:19:33,170 --> 00:19:34,290 Oh my goodness. 514 00:19:34,590 --> 00:19:37,760 Paul bangs on about the sea, and that's their farm. 515 00:19:37,760 --> 00:19:39,090 Well, I've got news for Paul, let me tell you. 516 00:19:39,090 --> 00:19:41,470 I found a farm. Honestly, thank you, bud. 517 00:19:41,470 --> 00:19:42,340 Hey, thank you, bro. 518 00:19:42,640 --> 00:19:43,510 And continued success. 519 00:19:43,510 --> 00:19:44,300 Thank you. 520 00:19:45,100 --> 00:19:45,930 Patrick, what he's done, the resourcefulness. 521 00:19:46,390 --> 00:19:48,100 But more importantly, just what it produces. 522 00:19:48,100 --> 00:19:50,270 Exotic fruit like no other. 523 00:19:50,270 --> 00:19:53,020 And that is the key to winning this challenge 524 00:19:53,020 --> 00:19:55,020 at the end of the week. 525 00:20:03,200 --> 00:20:05,240 I've only got two days left before the final cook and, 526 00:20:05,240 --> 00:20:08,290 honestly, I definitely need to get a proper local fish 527 00:20:08,290 --> 00:20:09,700 on my menu. 528 00:20:09,700 --> 00:20:11,370 Now, I'm fairly certain I've caught nearly 529 00:20:11,370 --> 00:20:13,170 every fish in the sea, 530 00:20:13,170 --> 00:20:17,500 but there is one fish in these waters called a grunt, 531 00:20:17,500 --> 00:20:19,920 which, come on, doesn't sound very appetizing. 532 00:20:19,920 --> 00:20:22,720 But they say it tastes phenomenal. 533 00:20:26,180 --> 00:20:28,060 Bear! Good morning. 534 00:20:28,060 --> 00:20:29,850 Morning! You made it! 535 00:20:29,850 --> 00:20:32,440 Finally! Are we ready? 536 00:20:32,440 --> 00:20:33,440 Yes, sir. 537 00:20:33,690 --> 00:20:34,560 It's good to see you, man. 538 00:20:34,900 --> 00:20:35,560 You, too, man. What's happening? 539 00:20:35,980 --> 00:20:36,770 Absolute pleasure. 540 00:20:36,770 --> 00:20:37,770 Good to see you. 541 00:20:38,320 --> 00:20:39,820 His name is Bear and he looks the part. 542 00:20:39,820 --> 00:20:42,990 A giant man with thick facial fur blowing in the wind. 543 00:20:42,990 --> 00:20:45,200 I hope the grunt don't have a fear of Sasquatch. 544 00:20:45,200 --> 00:20:47,280 Shall we? 545 00:20:55,920 --> 00:20:57,250 Grunt. What's so special about the food? 546 00:20:57,250 --> 00:20:58,290 What do they taste like? 547 00:21:01,010 --> 00:21:02,760 And they grunt because they grind their teeth? 548 00:21:02,760 --> 00:21:03,970 Yeah, you'll hear sometimes. 549 00:21:03,970 --> 00:21:05,430 Like, ruhr, ruhr. You know, they'll grunt. 550 00:21:05,430 --> 00:21:06,220 - Oh, really? - Yeah, yeah. 551 00:21:06,510 --> 00:21:08,350 That's hilarious. 552 00:21:11,350 --> 00:21:12,890 Actually, kind of liking it right here. 553 00:21:12,890 --> 00:21:15,060 Yeah? Excellent. 554 00:21:17,400 --> 00:21:19,570 Okay, what's first, Captain? 555 00:21:19,570 --> 00:21:21,820 We're gonna use this squid right here for the grunts. 556 00:21:21,820 --> 00:21:23,610 Stick them on the hook. 557 00:21:23,610 --> 00:21:24,780 Just like that. 558 00:21:24,780 --> 00:21:25,950 Right, excellent. 559 00:21:26,280 --> 00:21:27,450 See if you can't catch two at a time. You know? 560 00:21:27,740 --> 00:21:31,240 You never know. Man, I need some grunt. 561 00:21:31,240 --> 00:21:33,700 Come on, baby. Take it. 562 00:21:33,700 --> 00:21:35,160 There you go. Got a bite already. 563 00:21:35,160 --> 00:21:36,290 Oop, ope. 564 00:21:36,290 --> 00:21:37,370 Come on, baby. 565 00:21:37,370 --> 00:21:38,500 Could be a grunt. 566 00:21:38,500 --> 00:21:39,920 Is that a grunt? 567 00:21:39,920 --> 00:21:42,210 - Nope. - Damn. 568 00:21:42,210 --> 00:21:43,510 Oh, yeah. Don't touch that one. 569 00:21:43,510 --> 00:21:44,920 - Is that true? - Pufferfish, puffer. 570 00:21:44,920 --> 00:21:46,430 - Oh, it's a puffer. - Yeah. 571 00:21:46,430 --> 00:21:48,760 I got off to a cracking start. 572 00:21:48,760 --> 00:21:50,300 Bite on the very first cast. 573 00:21:50,300 --> 00:21:52,770 Wrong fricking fish. 574 00:21:52,770 --> 00:21:54,390 Man, not what we wanted. 575 00:21:54,390 --> 00:21:56,890 - Nope. Nope. - Yep. 576 00:21:56,890 --> 00:21:58,730 Oo, there he goes. Come on. 577 00:21:58,730 --> 00:21:59,900 Now, this is a grunt. 578 00:21:59,900 --> 00:22:00,820 There you go. 579 00:22:01,150 --> 00:22:02,110 Oh, that's a, that's a lane snapper there. 580 00:22:02,110 --> 00:22:02,900 A land what? 581 00:22:03,320 --> 00:22:04,650 Lane snapper. We got to send him back. 582 00:22:04,650 --> 00:22:06,570 Man. 583 00:22:08,110 --> 00:22:09,320 Is that a grunt? 584 00:22:09,320 --> 00:22:10,120 And that's how you catch a grunt. 585 00:22:10,740 --> 00:22:11,870 Seriously? I mean, really? 586 00:22:11,870 --> 00:22:14,750 Honestly? 587 00:22:15,000 --> 00:22:16,580 Three different fish, and you get the grunt. 588 00:22:16,580 --> 00:22:17,620 Double grunt. 589 00:22:17,620 --> 00:22:18,790 - Can we keep those? - Yep. 590 00:22:18,790 --> 00:22:20,040 How is that possible? 591 00:22:20,040 --> 00:22:23,050 You get one cast and bring in two grunts. 592 00:22:23,300 --> 00:22:26,010 Big Bear is hooking in two grunt at a time. 593 00:22:26,010 --> 00:22:27,680 What a grunt. 594 00:22:27,680 --> 00:22:29,890 Come on, man. Share the love, Bear. 595 00:22:29,890 --> 00:22:31,220 It's amazing the noise they make. 596 00:22:31,220 --> 00:22:32,810 You can hear them grinding their teeth. 597 00:22:32,810 --> 00:22:34,310 Yep, yep. 598 00:22:34,310 --> 00:22:35,520 Okay, Bear. Can we swap sides? 599 00:22:35,520 --> 00:22:36,600 Let me go to that side for a bit? 600 00:22:37,140 --> 00:22:38,190 Yep, yeah, yeah you get wherever you're comfortable. 601 00:22:38,640 --> 00:22:39,270 Yeah, please. This is, this is crazy. 602 00:22:40,060 --> 00:22:40,480 I'll come right over there where you're at. 603 00:22:41,560 --> 00:22:42,940 People say fishermen are superstitious. 604 00:22:42,940 --> 00:22:45,280 But it is a fact that only one side of this boat 605 00:22:45,280 --> 00:22:47,400 is catching grunts. 606 00:22:47,400 --> 00:22:49,110 And sure enough... 607 00:22:49,610 --> 00:22:51,950 Uh-oh. Uh-oh. Now he might be in the game. 608 00:22:51,950 --> 00:22:54,660 Yeah. Yes. 609 00:22:54,660 --> 00:22:55,580 Perfect. Yeah. 610 00:22:56,080 --> 00:22:56,950 - That's a keeper, yes? - That's a keeper. Yes, sir. 611 00:22:56,950 --> 00:22:58,710 That's great. 612 00:22:58,710 --> 00:22:59,870 Come on. 613 00:22:59,870 --> 00:23:00,920 Is that a grunt? 614 00:23:00,920 --> 00:23:01,920 That is a grunt. 615 00:23:01,920 --> 00:23:03,040 That's a keeper. 616 00:23:03,040 --> 00:23:05,130 Whoo. Double grunt. 617 00:23:06,760 --> 00:23:07,670 Beautiful. 618 00:23:09,340 --> 00:23:10,930 That's a lovely grunt. 619 00:23:10,930 --> 00:23:12,890 Grunts were coming in fast and furious. 620 00:23:12,890 --> 00:23:15,510 And in no time, I had enough for the big cook. 621 00:23:15,510 --> 00:23:16,640 Woo-hoo. 622 00:23:16,640 --> 00:23:18,230 Nice. 623 00:23:19,390 --> 00:23:20,770 Uh, oh, here he is. 624 00:23:20,770 --> 00:23:22,520 Here, here's a four-foot barracuda right here. 625 00:23:22,520 --> 00:23:24,270 Oh, wow. Look at that. 626 00:23:24,270 --> 00:23:26,610 That's a massive barracuda. 627 00:23:26,610 --> 00:23:28,650 Bear has spotted a barracuda. 628 00:23:28,650 --> 00:23:30,320 And there's only one thing to do. 629 00:23:30,320 --> 00:23:31,490 Catch it. 630 00:23:31,490 --> 00:23:32,530 Using dinner for bait. 631 00:23:32,780 --> 00:23:34,120 Luckily, I have a boatful of its 632 00:23:34,120 --> 00:23:36,290 favorite food, grunts. 633 00:23:36,290 --> 00:23:37,160 Come on. 634 00:23:41,080 --> 00:23:42,210 Come on. 635 00:23:42,210 --> 00:23:45,090 Where is that beautiful barracuda? 636 00:23:45,090 --> 00:23:46,000 He's got it. 637 00:23:46,710 --> 00:23:48,170 Drop it, drop it, drop it, drop it, drop it, drop it! 638 00:23:48,170 --> 00:23:49,380 Let him eat it. 639 00:23:49,380 --> 00:23:51,760 He came back. 640 00:23:51,760 --> 00:23:52,930 - He's got it. - Come on. 641 00:23:55,640 --> 00:23:57,010 Hoo, there he goes. 642 00:23:59,730 --> 00:24:03,520 Man. 643 00:24:05,810 --> 00:24:07,230 Come on. 644 00:24:07,230 --> 00:24:08,820 What, what happened? 645 00:24:08,820 --> 00:24:11,240 Oh,. 646 00:24:11,240 --> 00:24:12,240 You lose it? 647 00:24:12,780 --> 00:24:16,240 . Damn. That was a big barracuda. 648 00:24:16,240 --> 00:24:18,040 I got too excited. 649 00:24:18,040 --> 00:24:19,450 Bear said, let it run. 650 00:24:19,450 --> 00:24:21,160 Let it take it. Let it run. 651 00:24:21,160 --> 00:24:22,920 And I didn't. 652 00:24:22,920 --> 00:24:25,460 So that was definitely the one that got away. 653 00:24:25,460 --> 00:24:27,590 Well, we got our grunts and let's get you back. 654 00:24:27,590 --> 00:24:29,460 And got the perfect person to teach you how to cook them. 655 00:24:29,460 --> 00:24:30,460 You. 656 00:24:30,460 --> 00:24:32,260 - Nope. - Who? 657 00:24:33,510 --> 00:24:34,930 - Seriously? - Yeah. 658 00:24:34,930 --> 00:24:36,220 - The pastor's wife? - Yeah. 659 00:24:36,220 --> 00:24:37,390 She's supposed to be the, the best at it, 660 00:24:37,390 --> 00:24:39,930 so we'll see what happens. 661 00:24:50,190 --> 00:24:52,490 So apparently, the grunt fish is gonna be 662 00:24:52,490 --> 00:24:54,910 critical for my final cook. 663 00:24:54,910 --> 00:24:57,740 And I'm about to meet someone who has real inside knowledge 664 00:24:57,740 --> 00:24:59,540 on how to prepare it. 665 00:24:59,540 --> 00:25:01,080 And trust me, right now, 666 00:25:01,080 --> 00:25:04,710 I'll take anything to get a leg up on that Bubba system. 667 00:25:05,000 --> 00:25:06,880 Now, where is she? 668 00:25:11,670 --> 00:25:13,920 Sheena! Such a pleasure to meet you. 669 00:25:13,920 --> 00:25:14,930 Oh. 670 00:25:14,930 --> 00:25:15,880 How are you? 671 00:25:16,260 --> 00:25:17,800 I'm great. I've been waiting for you. 672 00:25:17,800 --> 00:25:20,100 I'm sorry. I'm sorry. Bear took his time. 673 00:25:20,100 --> 00:25:21,180 Oh my goodness me. 674 00:25:21,180 --> 00:25:22,770 Oh, my goodness. 675 00:25:22,770 --> 00:25:25,140 First of all, it's a pleasure to meet you. 676 00:25:25,140 --> 00:25:28,020 I now understand that you are the pastor's wife. 677 00:25:28,020 --> 00:25:30,570 We've been married going on 43 years. 678 00:25:30,570 --> 00:25:31,530 I love that. 679 00:25:31,820 --> 00:25:32,990 What's the best way to the pastor's heart? 680 00:25:32,990 --> 00:25:34,570 Through the grunts and grits. 681 00:25:34,570 --> 00:25:35,450 Through the grunts and grits. 682 00:25:35,740 --> 00:25:36,490 Through the grunts and grits. 683 00:25:37,320 --> 00:25:38,120 Got you. Should I, should I prep these? Ready? 684 00:25:38,120 --> 00:25:39,160 Oh, yes. 685 00:25:39,620 --> 00:25:40,990 Grunts and grits is a traditional dish with 686 00:25:40,990 --> 00:25:43,040 strong roots in the Bahamian culture. 687 00:25:43,040 --> 00:25:45,540 And the recipe flows through Sheena's blood. 688 00:25:45,540 --> 00:25:47,710 Time to learn from a master. 689 00:25:47,710 --> 00:25:48,960 These filets are beautiful, by the way. 690 00:25:48,960 --> 00:25:50,130 Oh, my. Look at that. 691 00:25:50,130 --> 00:25:52,170 Oh! Ah, what are you doing? 692 00:25:52,170 --> 00:25:53,420 Filleting the fish. 693 00:25:53,420 --> 00:25:55,510 No, that's not the way we do it. 694 00:25:55,510 --> 00:25:56,880 You said filet the fish. 695 00:25:56,880 --> 00:25:57,840 No. 696 00:25:57,840 --> 00:25:59,140 Well, how do? 697 00:25:59,140 --> 00:26:00,220 You have to cut it in here. 698 00:26:00,510 --> 00:26:01,720 Oh, you take the guts out first. 699 00:26:01,720 --> 00:26:03,100 You do. 700 00:26:03,100 --> 00:26:04,140 - So take the guts out. - Yes. 701 00:26:04,640 --> 00:26:05,730 But you don't, you don't want the filets? 702 00:26:05,730 --> 00:26:07,100 No. 703 00:26:07,100 --> 00:26:08,270 Got my first big telling off for 704 00:26:08,270 --> 00:26:09,690 filleting that fish. 705 00:26:09,690 --> 00:26:11,150 She wants it kept whole. 706 00:26:11,150 --> 00:26:13,030 You do not mess with the pastor's wife, let me tell you. 707 00:26:13,030 --> 00:26:13,940 Okay. 708 00:26:14,320 --> 00:26:15,740 You know what's good? The eyeballs. 709 00:26:15,740 --> 00:26:16,990 Oh, you want the eyeballs kept in? 710 00:26:16,990 --> 00:26:19,620 Yes. We gonna eat that too. 711 00:26:19,620 --> 00:26:21,160 Wow. 712 00:26:21,160 --> 00:26:23,120 These are called bird peppers. 713 00:26:23,120 --> 00:26:24,080 Bird. 714 00:26:24,080 --> 00:26:25,370 Because they're so tiny. 715 00:26:25,370 --> 00:26:27,540 Put some salt in. Got to put the salt. 716 00:26:27,540 --> 00:26:30,540 Okay, now you gonna mash it. There you go. 717 00:26:30,540 --> 00:26:34,760 Until it gets all together. You just take a little sniff. 718 00:26:35,960 --> 00:26:37,050 Oof. Wow. 719 00:26:37,050 --> 00:26:38,130 That's good. Huh? 720 00:26:38,130 --> 00:26:39,300 - That is sharp. - Smells good. 721 00:26:39,590 --> 00:26:42,220 Bird peppers range from 50 to 100,000 722 00:26:42,220 --> 00:26:44,720 heat units on the Scoville scale, 723 00:26:44,720 --> 00:26:47,520 which makes them 10 times hotter than a jalapeño. 724 00:26:47,520 --> 00:26:49,140 Push it all the way up to the head. 725 00:26:49,140 --> 00:26:50,560 Make sure the head gets it because you have 726 00:26:50,560 --> 00:26:51,730 to eat the head. 727 00:26:52,110 --> 00:26:54,230 We may actually hear this fish grunt again. 728 00:26:54,230 --> 00:26:55,780 Okay, that's enough in there. 729 00:26:55,780 --> 00:26:56,780 You sure? 730 00:26:57,240 --> 00:26:58,530 You know how long I've been doing this? 731 00:26:58,530 --> 00:26:59,990 For a very long time. 732 00:26:59,990 --> 00:27:01,990 And this is what we're gonna do. 733 00:27:01,990 --> 00:27:02,990 Lime juice. 734 00:27:02,990 --> 00:27:03,990 That's lime juice. 735 00:27:03,990 --> 00:27:05,040 Inside first? 736 00:27:05,040 --> 00:27:06,620 Yes. There you go. 737 00:27:06,620 --> 00:27:08,330 Oo, that's gonna be so good. 738 00:27:08,330 --> 00:27:11,540 Normally, we finish the fish with citrus and 739 00:27:11,540 --> 00:27:13,500 lemon at the end, not at the... 740 00:27:13,500 --> 00:27:15,420 Oh, no. This is Sheena's way. 741 00:27:15,420 --> 00:27:16,210 Sheena's way. 742 00:27:16,590 --> 00:27:17,670 Sheena's way is the best way. 743 00:27:17,670 --> 00:27:18,760 - Ready? - Ready. 744 00:27:18,760 --> 00:27:19,930 Straight in. 745 00:27:19,930 --> 00:27:22,140 Yes. 746 00:27:23,470 --> 00:27:26,640 Okay. Just leave him in and let him fry. 747 00:27:26,640 --> 00:27:27,600 That's it? 748 00:27:27,600 --> 00:27:28,810 Yes, sir. 749 00:27:29,060 --> 00:27:30,640 As the fish gets nice and crispy, 750 00:27:30,640 --> 00:27:32,310 it's onto the grits. 751 00:27:32,310 --> 00:27:33,310 Wow. 752 00:27:33,310 --> 00:27:34,270 Look at that. 753 00:27:34,270 --> 00:27:36,230 - Wow. I love that. - Mmm. 754 00:27:36,230 --> 00:27:37,530 With the addition of some pigeon peas and 755 00:27:37,530 --> 00:27:39,820 pork fat, these are the darkest, 756 00:27:39,820 --> 00:27:42,280 richest grits I've ever seen in my life. 757 00:27:42,280 --> 00:27:44,320 Oh, wow. That's lovely. 758 00:27:44,320 --> 00:27:45,910 They're really starchy as well. 759 00:27:45,910 --> 00:27:49,450 The fat, the pork rind, and, of course, those pigeon peas, 760 00:27:49,450 --> 00:27:53,500 it doesn't look the best but it does taste good. 761 00:27:53,500 --> 00:27:54,840 Wow. And no cheese? 762 00:27:54,840 --> 00:27:57,750 No cheese, no cheese. No. 763 00:27:57,750 --> 00:27:58,840 Okay, just. 764 00:27:59,300 --> 00:28:02,550 You don't put cheese in pigeon peas and grits. 765 00:28:02,550 --> 00:28:03,510 Honestly, I thought she was gonna kick 766 00:28:03,840 --> 00:28:05,550 my ass when I told her I put cheese in grits. 767 00:28:05,550 --> 00:28:06,600 No, sir. 768 00:28:06,850 --> 00:28:08,140 And do a little spread like we do 769 00:28:08,140 --> 00:28:09,180 in the restaurant? 770 00:28:09,180 --> 00:28:10,310 You... 771 00:28:12,100 --> 00:28:14,060 Okay. Now, I'll get the fish out. 772 00:28:14,060 --> 00:28:16,190 Then you get the fish. 773 00:28:16,190 --> 00:28:17,730 Ahh. 774 00:28:17,730 --> 00:28:19,440 We got to squeeze some more lemon. 775 00:28:19,440 --> 00:28:20,780 Lemon. Just in there. 776 00:28:20,780 --> 00:28:21,900 Just in there. 777 00:28:21,900 --> 00:28:22,700 That looks beautiful. 778 00:28:23,110 --> 00:28:24,200 That should have enough flavor now. 779 00:28:24,200 --> 00:28:25,200 Oh my goodness me. 780 00:28:25,200 --> 00:28:27,160 - Oh, look at that. - Beautiful. 781 00:28:29,580 --> 00:28:31,200 You want, you want to give me the eyeball? 782 00:28:31,200 --> 00:28:33,080 Oh, yeah. Come on. 783 00:28:33,080 --> 00:28:35,580 Can't leave without eating the grunt's eyeball. 784 00:28:35,580 --> 00:28:37,960 Okay. Grunt's eyeball. 785 00:28:37,960 --> 00:28:39,710 It's gonna be good. 786 00:28:39,710 --> 00:28:41,630 Yeah, it looks like my granddad's cataracts. 787 00:28:41,630 --> 00:28:43,300 Oh. 788 00:28:43,300 --> 00:28:44,470 Mm. 789 00:28:44,470 --> 00:28:46,470 How is it? 790 00:28:48,560 --> 00:28:49,680 The thing wouldn't melt. 791 00:28:49,680 --> 00:28:51,220 It's just, like, this hard ball. 792 00:28:51,220 --> 00:28:52,680 Okay, this is the bit I've been dying for. 793 00:28:52,680 --> 00:28:53,560 Seriously. 794 00:28:53,810 --> 00:28:56,810 Right. Got to have it. Mm. 795 00:28:56,810 --> 00:28:58,940 Now you tell me that's not good. 796 00:28:58,940 --> 00:29:00,190 Wow. 797 00:29:00,190 --> 00:29:01,110 Do you taste the pepper? 798 00:29:01,360 --> 00:29:02,440 I do taste the pepper. 799 00:29:02,440 --> 00:29:03,240 It's very hot, though, isn't it? 800 00:29:03,860 --> 00:29:05,910 Yes. That's what Bahamians are known for. 801 00:29:05,910 --> 00:29:08,030 I love that Bahamian influence coming 802 00:29:08,030 --> 00:29:09,620 across the Keys. 803 00:29:09,620 --> 00:29:12,200 And that spice, lifting the flavor of the grunt fish. 804 00:29:12,200 --> 00:29:13,660 It's very sweet, that fish. 805 00:29:13,660 --> 00:29:16,250 And so that chili just lifted it beautifully. 806 00:29:16,250 --> 00:29:18,420 Delicious. Delicious grits. Honestly. 807 00:29:18,420 --> 00:29:20,840 Wonderful fish. You've been amazing. Thank you. 808 00:29:20,840 --> 00:29:22,760 l, I'll see you at the cook. 809 00:29:22,760 --> 00:29:23,760 You did it. Yes. 810 00:29:24,130 --> 00:29:25,590 Yes? And a nice, little insight. 811 00:29:25,590 --> 00:29:29,680 I'm feeling like I'm getting underneath a Bubba skin. 812 00:29:41,820 --> 00:29:43,190 Now, I'm not a pastry chef, 813 00:29:43,190 --> 00:29:45,110 but there is one final iconic treat from the Keys 814 00:29:45,110 --> 00:29:47,110 that I've got to check out. 815 00:29:47,110 --> 00:29:48,700 Key lime pie. 816 00:29:48,700 --> 00:29:50,910 Now, I'm about to meet a guy who, literally, 817 00:29:50,910 --> 00:29:52,660 wrote the book on it. 818 00:29:57,080 --> 00:29:58,290 David! 819 00:29:58,290 --> 00:29:59,290 - Hey. - You good? 820 00:29:59,290 --> 00:30:00,460 Gordon. How are you? 821 00:30:00,790 --> 00:30:01,500 Very well. Thank you. Good to see you, man. 822 00:30:01,880 --> 00:30:02,590 Welcome to the trap yard. 823 00:30:03,420 --> 00:30:04,970 Thank you so much, what an amazing place. 824 00:30:04,970 --> 00:30:06,590 I got a big cook coming up at the end of the week, 825 00:30:06,590 --> 00:30:07,970 and I'm up against it. 826 00:30:07,970 --> 00:30:10,010 Especially with someone like Paul. So! 827 00:30:10,010 --> 00:30:10,970 Mm-hmm. 828 00:30:11,680 --> 00:30:12,220 I'm not too sure if I'm gonna do dessert yet, 829 00:30:12,470 --> 00:30:13,140 but I'm dying to know. 830 00:30:13,770 --> 00:30:14,560 This is, this is where it was created, right? 831 00:30:15,390 --> 00:30:17,140 Yeah. I mean, this is the birthplace of Key lime pie. 832 00:30:17,140 --> 00:30:18,730 And everybody thinks about the meringues and, 833 00:30:18,730 --> 00:30:19,690 you know, making them real fancy. 834 00:30:19,690 --> 00:30:20,560 Sure. 835 00:30:20,810 --> 00:30:21,940 But to really understand it, 836 00:30:21,940 --> 00:30:23,070 you have to know that it started out as a 837 00:30:23,070 --> 00:30:24,650 working-class dessert. 838 00:30:24,650 --> 00:30:26,900 The first pie was actually made by hookers. 839 00:30:26,900 --> 00:30:29,610 Hookers fishermen or hookers hookers? 840 00:30:29,610 --> 00:30:30,910 Hookers the fishermen. 841 00:30:30,910 --> 00:30:32,990 They used the long hooks to get the sea sponges. 842 00:30:32,990 --> 00:30:33,790 Got you. 843 00:30:34,410 --> 00:30:36,040 They'd spend several days out on the water. 844 00:30:36,040 --> 00:30:37,660 So they took certain supplies with them. 845 00:30:37,660 --> 00:30:38,460 Right. 846 00:30:38,750 --> 00:30:40,040 And just out of necessity, 847 00:30:40,040 --> 00:30:41,920 the blending of these ingredients became the 848 00:30:41,920 --> 00:30:43,840 delicious dessert we have today. 849 00:30:43,840 --> 00:30:46,090 You'd have your coffee cup, and you'd say, ah, you know, 850 00:30:46,090 --> 00:30:47,510 we've got our Cuban bread that we had 851 00:30:47,510 --> 00:30:48,840 our sandwiches with. 852 00:30:48,840 --> 00:30:50,800 But what happens to it after a couple of days? 853 00:30:50,800 --> 00:30:52,350 Yeah. Rock hard. 854 00:30:52,350 --> 00:30:54,260 Rock hard. Well, they don't want to waste it. 855 00:30:54,260 --> 00:30:55,060 No. 856 00:30:55,850 --> 00:30:56,270 So they'd crumble it up. So go ahead and crumble it up. 857 00:30:56,730 --> 00:30:57,350 Crumble it up into the cups. 858 00:30:57,680 --> 00:30:58,350 Just literally. 859 00:30:58,850 --> 00:30:59,480 Just, break it up. Break it up. 860 00:31:00,440 --> 00:31:02,560 So you start off with a, a cup full of crumbs. 861 00:31:02,560 --> 00:31:04,270 So then, once you have that in there, 862 00:31:04,270 --> 00:31:05,730 they had sweetened condensed milk. 863 00:31:05,730 --> 00:31:06,780 Seriously? 864 00:31:07,240 --> 00:31:08,110 Because they loved the sweetened condensed milk 865 00:31:08,110 --> 00:31:09,240 in their coffee. 866 00:31:09,240 --> 00:31:10,320 And this was nutrition. 867 00:31:10,740 --> 00:31:12,160 Take that whole can and split it between the two cups. 868 00:31:12,160 --> 00:31:13,160 Wow. 869 00:31:13,160 --> 00:31:14,280 Then, for the magic. 870 00:31:14,280 --> 00:31:15,290 The magic. 871 00:31:15,790 --> 00:31:16,870 So we have the Key limes that grew naturally here. 872 00:31:17,200 --> 00:31:19,160 Right. So, literally, just, just in. 873 00:31:19,160 --> 00:31:21,500 Yeah. 874 00:31:21,500 --> 00:31:22,380 This is insane. 875 00:31:23,040 --> 00:31:23,840 One of the things about Key limes, they're juicier, 876 00:31:24,460 --> 00:31:26,000 they're more flavorful, they're more tart than the 877 00:31:26,000 --> 00:31:27,800 traditional Persian lime. 878 00:31:27,800 --> 00:31:30,050 - And then... - Great. And then stir it up. 879 00:31:30,050 --> 00:31:31,220 It looks disgusting. 880 00:31:31,510 --> 00:31:33,970 The acids from the lime are mixing with milk. 881 00:31:33,970 --> 00:31:35,680 But it, it looks grim. 882 00:31:35,680 --> 00:31:37,060 It doesn't look good, does it? 883 00:31:37,060 --> 00:31:38,140 If you really want to amp it up, 884 00:31:38,680 --> 00:31:43,270 if you want to do it like the sponge fishermen would have, 885 00:31:43,270 --> 00:31:45,020 some wild bird eggs. 886 00:31:45,020 --> 00:31:47,440 - What? - Wild bird eggs. 887 00:31:47,440 --> 00:31:49,190 - Quail's eggs. - Oh, yeah. 888 00:31:49,190 --> 00:31:50,280 Quail's eggs on top of that. 889 00:31:50,740 --> 00:31:52,780 Yeah. So what they'd do is they'd crack the egg. 890 00:31:52,780 --> 00:31:54,160 They'd mix it in. 891 00:31:54,160 --> 00:31:55,490 Damn. Seriously? 892 00:31:55,490 --> 00:31:56,700 Yeah, yeah. 893 00:31:56,990 --> 00:32:01,000 And then, stir again? This is insane. 894 00:32:01,000 --> 00:32:03,250 Honestly, I'm beginning to think Paul's pranking me 895 00:32:03,250 --> 00:32:04,210 with this one. 896 00:32:04,460 --> 00:32:05,880 Once we have it stirred up good, 897 00:32:05,880 --> 00:32:07,460 the sponge fishermen would just sit it in the sun. 898 00:32:07,460 --> 00:32:09,510 God, now it looks worse. 899 00:32:09,510 --> 00:32:13,050 David. So in the sun to sort of curdle. 900 00:32:13,050 --> 00:32:13,890 15 minutes. 901 00:32:14,340 --> 00:32:15,850 Yeah, that way the lime juice will cook the egg. 902 00:32:15,850 --> 00:32:17,260 That's it? 903 00:32:17,260 --> 00:32:20,560 That's it. Simple. So simple. 904 00:32:20,560 --> 00:32:22,100 You ready to lick the spoon? 905 00:32:22,100 --> 00:32:23,690 I'm not too sure about that one. 906 00:32:23,690 --> 00:32:26,690 I've licked a lot of spoons, but not quite like this. 907 00:32:26,690 --> 00:32:28,690 Everything in that recipe just looked weird. 908 00:32:28,690 --> 00:32:30,110 The egg, that's the bit that got me. 909 00:32:30,110 --> 00:32:32,200 That's the bit that made me gag. 910 00:32:32,200 --> 00:32:34,110 But if it's good enough for a sponge fisherman, 911 00:32:34,110 --> 00:32:35,570 it's good enough for me. 912 00:32:35,570 --> 00:32:36,580 Cheers. 913 00:32:36,580 --> 00:32:38,660 Cheers, bud. 914 00:32:44,330 --> 00:32:46,630 It's actually good. 915 00:32:46,630 --> 00:32:47,500 It is, isn't it? 916 00:32:48,090 --> 00:32:52,260 It is good. Damn. It is really good. 917 00:32:52,260 --> 00:32:53,430 Honestly. 918 00:32:53,430 --> 00:32:55,090 That bread acts like a bit of a crust. 919 00:32:55,090 --> 00:32:58,010 It is good. Wow. 920 00:32:58,010 --> 00:33:00,140 The secret here is the key limes. 921 00:33:00,140 --> 00:33:02,350 They are bursting with flavor. 922 00:33:02,350 --> 00:33:04,140 Packed with acidity. 923 00:33:04,140 --> 00:33:05,350 Thank you. 924 00:33:05,350 --> 00:33:07,650 I mean, really, seriously, thank you. 925 00:33:07,650 --> 00:33:09,860 me, that was good. 926 00:33:09,860 --> 00:33:11,110 I'm not too sure if I'm gonna use a 927 00:33:11,110 --> 00:33:12,780 dessert across the final cook, 928 00:33:12,780 --> 00:33:14,240 but I want to think of how I can use those limes 929 00:33:14,240 --> 00:33:15,950 in that cookoff. 930 00:33:15,950 --> 00:33:17,160 You've got me thinking. 931 00:33:17,160 --> 00:33:18,580 What I would love is some key limes, please. 932 00:33:18,580 --> 00:33:19,580 Mm-hmm. 933 00:33:19,580 --> 00:33:21,240 Ahh. Magic. 934 00:33:21,240 --> 00:33:23,160 - Cheers. - Cheers. 935 00:33:23,160 --> 00:33:25,370 From Sheena to David, keep it simple. 936 00:33:25,370 --> 00:33:27,330 Don't fancify it. 937 00:33:27,330 --> 00:33:29,670 Otherwise, it's gonna come back to bite you on the ass. 938 00:33:29,670 --> 00:33:32,550 $5 menu, but it tastes five-star. 939 00:33:32,550 --> 00:33:33,800 That's the secret. 940 00:33:33,800 --> 00:33:36,010 I'm really understanding that now. 941 00:33:43,350 --> 00:33:44,940 One final hurdle. 942 00:33:44,940 --> 00:33:46,690 Me versus the Bubba system. 943 00:33:46,690 --> 00:33:49,270 I've got all the ingredients I could ever imagine. 944 00:33:49,270 --> 00:33:52,070 I'm ready. Bring it on. 945 00:33:52,360 --> 00:33:54,650 But I know Paul is not taking me lightly. 946 00:33:54,650 --> 00:33:56,070 He means business. 947 00:33:56,070 --> 00:33:58,620 Now, I've got to step up and fight back. 948 00:34:12,590 --> 00:34:14,170 Paul! 949 00:34:14,170 --> 00:34:16,300 Gordon. 950 00:34:16,300 --> 00:34:18,340 Paul's trying to psych me out by having his 951 00:34:18,340 --> 00:34:20,300 cook at the edge of the water. 952 00:34:20,300 --> 00:34:21,970 But this joke's on him. 953 00:34:21,970 --> 00:34:24,220 I've barely seen dry land all week. 954 00:34:24,220 --> 00:34:25,640 Good to see you, bud. 955 00:34:25,640 --> 00:34:26,890 Good to see you. How was your week? 956 00:34:26,890 --> 00:34:28,810 Oh my goodness me. Crazy week. 957 00:34:28,810 --> 00:34:30,480 A lot of it spent on the water. 958 00:34:30,480 --> 00:34:31,980 A lot of it underwater. 959 00:34:31,980 --> 00:34:34,690 Those lobsters, just the technique of tickling them. 960 00:34:34,690 --> 00:34:35,900 They pretty big? 961 00:34:35,900 --> 00:34:37,070 Man, but they move fast. 962 00:34:37,070 --> 00:34:38,110 - Yeah, I... - I mean... 963 00:34:38,570 --> 00:34:40,120 I found a, like, a little baby one, you know, 964 00:34:40,120 --> 00:34:41,450 and everything. 965 00:34:41,450 --> 00:34:43,620 So I've, I've, you know, brought my own date. 966 00:34:43,620 --> 00:34:45,700 It's not the size, Paul. 967 00:34:45,700 --> 00:34:46,870 It's what you do with it, right? 968 00:34:46,870 --> 00:34:47,960 True. 969 00:34:47,960 --> 00:34:49,460 Man. 970 00:34:49,460 --> 00:34:51,500 The time has come for me to pull out all the stops 971 00:34:51,500 --> 00:34:53,920 to beat the board shorts off Paul. 972 00:34:53,920 --> 00:34:57,220 And hopefully, break my way into the Bubba system. 973 00:34:58,430 --> 00:34:59,630 The breadfruit. 974 00:34:59,630 --> 00:35:00,550 Do you use much of the breadfruit? 975 00:35:01,140 --> 00:35:02,220 Yeah. Yeah, I got a piece for myself that 976 00:35:02,220 --> 00:35:04,010 I'm probably gonna grill off. 977 00:35:04,010 --> 00:35:05,560 Hold on. Hold on. I'm grilling off as well. 978 00:35:05,560 --> 00:35:07,520 Well, but I'm doing it my way. 979 00:35:07,520 --> 00:35:09,390 Okay. 980 00:35:09,390 --> 00:35:11,770 Man, these lobsters are so beautiful. 981 00:35:11,770 --> 00:35:13,400 So I've got Key limes and butter. 982 00:35:13,400 --> 00:35:14,320 Uh-huh. 983 00:35:15,030 --> 00:35:16,690 I'm gonna just start glazing these lobsters. 984 00:35:16,690 --> 00:35:18,400 Beautiful. 985 00:35:18,400 --> 00:35:19,610 That's different. 986 00:35:19,900 --> 00:35:21,490 Never seen that, because we do our lobsters down here, 987 00:35:21,490 --> 00:35:22,530 these warm water lobsters... 988 00:35:22,530 --> 00:35:24,120 - Yes. - Split the middle... 989 00:35:24,120 --> 00:35:25,240 Yes. 990 00:35:25,240 --> 00:35:26,620 But I don't touch that meat. 991 00:35:26,620 --> 00:35:28,290 I don't want to make it tough. 992 00:35:28,290 --> 00:35:29,960 I stuff it and leave it in like that. 993 00:35:29,960 --> 00:35:31,790 You said $5 menu. $5 menu. 994 00:35:31,790 --> 00:35:33,790 - $5 menu. - Elevated to five stars. 995 00:35:33,790 --> 00:35:35,590 Now, you're stuffing your lobster. Come on, man. 996 00:35:35,590 --> 00:35:36,960 But, I mean, come on, it's, it's, 997 00:35:36,960 --> 00:35:38,510 this is just a technique. 998 00:35:38,510 --> 00:35:39,720 You said don't get fancy. 999 00:35:39,720 --> 00:35:40,590 You've gone fancy. 1000 00:35:41,050 --> 00:35:42,300 That's not fancy. That's Key West. 1001 00:35:42,300 --> 00:35:43,890 What, stuffing a lobster tail? 1002 00:35:43,890 --> 00:35:45,470 You said keep it simple, so I listened to you and 1003 00:35:45,470 --> 00:35:46,560 keep it simple. 1004 00:35:46,560 --> 00:35:47,640 I'm just grilling mine. 1005 00:35:47,640 --> 00:35:48,770 That's simple. 1006 00:35:49,100 --> 00:35:50,690 Paul calls his lobster traditional. 1007 00:35:50,690 --> 00:35:53,190 I think what it's really called is cheating. 1008 00:35:53,190 --> 00:35:56,110 Have a quick look. 1009 00:35:56,110 --> 00:35:57,610 It's nice. It's good. 1010 00:35:57,610 --> 00:35:58,900 It's nice. It's good. 1011 00:35:58,900 --> 00:36:00,400 It's good. Getting some bounce. 1012 00:36:00,400 --> 00:36:02,200 Look at those babies. 1013 00:36:02,200 --> 00:36:04,410 Come on, man. 1014 00:36:04,410 --> 00:36:06,620 What I understood yesterday, from the pastor's wife, Sheena, 1015 00:36:06,620 --> 00:36:07,700 keep it hot, man. 1016 00:36:07,700 --> 00:36:08,660 - Yeah. - Don't be scared of that. 1017 00:36:09,080 --> 00:36:10,210 Those little bird chilis and the heat, the peppers. 1018 00:36:10,210 --> 00:36:11,330 Yep. 1019 00:36:11,330 --> 00:36:12,500 I think I'm gonna put my 1020 00:36:12,500 --> 00:36:13,920 grunt fish in whole. 1021 00:36:13,920 --> 00:36:16,500 Those whole filets into that sort of stew. 1022 00:36:16,500 --> 00:36:17,920 I've decided not to try and replicate 1023 00:36:17,920 --> 00:36:19,920 Sheena's grunts and grits recipe. 1024 00:36:19,920 --> 00:36:21,550 It may be the pastor's favorite, 1025 00:36:21,550 --> 00:36:23,760 but it's hard to outcook a spouse. 1026 00:36:23,760 --> 00:36:26,220 So I'm putting my own twist on this dish. 1027 00:36:26,220 --> 00:36:27,930 What's that technique you're doing there? 1028 00:36:27,930 --> 00:36:29,060 What is that? 1029 00:36:29,060 --> 00:36:30,430 You're rolling with a bottle of rum. 1030 00:36:30,680 --> 00:36:32,480 When I'm done, you can peel the skin back. 1031 00:36:32,480 --> 00:36:33,940 There's only all the bones in there. 1032 00:36:33,940 --> 00:36:35,650 The meat comes out clean. 1033 00:36:35,650 --> 00:36:37,690 Paul's got a arsenal of tricks up his sleeve. 1034 00:36:37,690 --> 00:36:40,900 I'm, I'm telling you, this guy, he wants to beat me big time. 1035 00:36:40,900 --> 00:36:42,400 And what do you do with it? 1036 00:36:42,400 --> 00:36:43,610 A grunt burger. 1037 00:36:43,610 --> 00:36:44,740 A grunt burger? 1038 00:36:44,740 --> 00:36:45,820 Grunt burger. 1039 00:36:46,120 --> 00:36:47,160 What, like a little, mini slider? 1040 00:36:47,450 --> 00:36:49,290 I can't wait to see Sheena's face on that one. 1041 00:36:49,290 --> 00:36:50,200 Trust me. 1042 00:36:50,700 --> 00:36:51,960 Yeah, I'm gonna stand behind you. 1043 00:36:51,960 --> 00:36:52,910 How you doing? 1044 00:36:53,210 --> 00:36:54,830 Well, I got part of the fire hot, 1045 00:36:54,830 --> 00:36:56,130 part of the fire cold. 1046 00:36:56,380 --> 00:36:58,170 You know, it's trying to find that perfect spot on here 1047 00:36:58,170 --> 00:37:00,260 because we've got the wind blowing behind us off the ocean. 1048 00:37:00,260 --> 00:37:01,590 If there's one chef anywhere in the country can 1049 00:37:01,590 --> 00:37:03,550 handle the wind, it's you, young man. 1050 00:37:03,550 --> 00:37:05,800 For the first time, possibly in his life, 1051 00:37:05,800 --> 00:37:08,760 the strong wind is not Paul's friend. 1052 00:37:09,390 --> 00:37:11,560 So I'm gonna make a sort of chili crab. 1053 00:37:11,560 --> 00:37:14,390 Paul, can you show me the best technique to get these claws? 1054 00:37:14,390 --> 00:37:15,520 Sure, yep. 1055 00:37:15,520 --> 00:37:17,190 Please. 1056 00:37:17,190 --> 00:37:18,650 - So... - What's that? 1057 00:37:18,650 --> 00:37:20,360 In the restaurant, we use this. 1058 00:37:20,360 --> 00:37:21,480 You get this shell in your teeth, 1059 00:37:21,480 --> 00:37:22,400 Yeah. 1060 00:37:22,900 --> 00:37:24,240 No good, man. It'll break your teeth. 1061 00:37:24,240 --> 00:37:26,490 So one crack there. One crack there. 1062 00:37:26,490 --> 00:37:28,240 Got you. 1063 00:37:28,240 --> 00:37:29,620 Pull it off. Oh, man. 1064 00:37:29,620 --> 00:37:30,700 Oh, man. 1065 00:37:30,700 --> 00:37:31,870 I mean, it, ooghh. 1066 00:37:31,870 --> 00:37:32,750 Look at that. 1067 00:37:33,080 --> 00:37:34,500 That, dude, that's lollipop, man. 1068 00:37:34,500 --> 00:37:35,750 They're so full of meat. 1069 00:37:35,750 --> 00:37:37,880 Thank you. 1070 00:37:38,750 --> 00:37:40,550 Paul, you good? 1071 00:37:40,550 --> 00:37:42,880 Yeah, man. I got grunt burgers. 1072 00:37:42,880 --> 00:37:44,670 I'm gonna crack a little bit of crab. 1073 00:37:44,670 --> 00:37:46,840 Maybe go sip on a little bit of rum and just, you know, 1074 00:37:46,840 --> 00:37:48,850 kind of wait for you to get done. 1075 00:37:48,850 --> 00:37:50,470 I'm a little bit behind. 1076 00:37:50,470 --> 00:37:51,680 And the ocean has come up. 1077 00:37:51,680 --> 00:37:53,060 You're looking a little wet over there. 1078 00:37:53,060 --> 00:37:54,980 Seaweed. Look at you. 1079 00:37:54,980 --> 00:37:56,020 Cool as a cucumber. 1080 00:37:56,350 --> 00:37:58,270 Right, I'm so in the it's extraordinary. 1081 00:37:58,270 --> 00:38:01,610 Outdoor with this humidity and insane heat, 1082 00:38:01,610 --> 00:38:04,400 knee deep in water, dredging through seaweed. 1083 00:38:04,400 --> 00:38:06,400 He's laughing his head off. 1084 00:38:07,360 --> 00:38:10,830 Oh! We have a few guests coming through. 1085 00:38:10,830 --> 00:38:11,990 Hey, Paul. 1086 00:38:12,370 --> 00:38:13,620 The people who helped me sort ingredients 1087 00:38:13,620 --> 00:38:15,500 throughout the week have arrived. 1088 00:38:15,500 --> 00:38:17,710 But leading the pack, the man of the hour. 1089 00:38:17,710 --> 00:38:19,790 Sheena's husband, the pastor. 1090 00:38:19,790 --> 00:38:21,290 How are you, sir? Good to see you. You good? 1091 00:38:21,290 --> 00:38:22,460 Oh, good to see you. 1092 00:38:22,460 --> 00:38:23,250 What's up boss? 1093 00:38:23,670 --> 00:38:24,510 - Are you good, bud? - Yeah, man. Doing great. 1094 00:38:24,840 --> 00:38:25,760 Good to see you, pleasure, 1095 00:38:26,260 --> 00:38:27,680 Sheena, he's, he's turned the grunt into a burger. 1096 00:38:27,680 --> 00:38:28,680 A grunt burger. 1097 00:38:29,180 --> 00:38:29,930 Hey, don't believe what he tells you, Sheena. 1098 00:38:31,760 --> 00:38:33,260 - A grunt burger. - No. 1099 00:38:33,260 --> 00:38:35,230 What's happened to the guy? 1100 00:38:35,230 --> 00:38:36,770 Okay, let's go. 1101 00:38:36,770 --> 00:38:38,270 Okay, I'm ready to plate up. You good? 1102 00:38:38,270 --> 00:38:40,480 I'm ready to plate. 1103 00:38:42,440 --> 00:38:45,110 My God, that tide's coming in. 1104 00:38:50,370 --> 00:38:52,450 Okay, my man. It's not how you start. 1105 00:38:52,450 --> 00:38:55,200 It's how you finish. 1106 00:38:57,960 --> 00:38:59,120 Look at that. 1107 00:38:59,420 --> 00:39:01,840 I mean, that looks like a banquet fit for a pastor. 1108 00:39:05,460 --> 00:39:06,510 Right, ready? 1109 00:39:06,510 --> 00:39:07,300 Let's do it. 1110 00:39:07,800 --> 00:39:10,430 Let's go my man. Fingers crossed. 1111 00:39:10,430 --> 00:39:12,510 Oh, my God, this seaweed. 1112 00:39:12,510 --> 00:39:13,810 You say you like the water now. 1113 00:39:13,810 --> 00:39:14,930 I love the water. Trust me. 1114 00:39:15,310 --> 00:39:16,270 This is gonna tell if you're really gonna be 1115 00:39:16,270 --> 00:39:17,430 a Bubba, my friend. 1116 00:39:17,430 --> 00:39:18,850 Wha-, ha-ha. 1117 00:39:18,850 --> 00:39:22,940 Whoo, snap. 1118 00:39:22,940 --> 00:39:24,730 Some lobster. 1119 00:39:24,730 --> 00:39:26,860 Got to have some fun cooking in high tide with 1120 00:39:26,860 --> 00:39:28,990 my good friend here. 1121 00:39:28,990 --> 00:39:32,870 So what I have here is a lobster chilau, 1122 00:39:32,870 --> 00:39:34,280 which is real traditional. 1123 00:39:34,280 --> 00:39:37,000 Baked down, cooked tomatoes, onions, peppers. 1124 00:39:37,000 --> 00:39:39,290 The grunt cakes, and please don't kill me, 1125 00:39:39,290 --> 00:39:40,790 because I didn't want to filet them, 1126 00:39:40,790 --> 00:39:42,330 so I rolled them out. 1127 00:39:42,330 --> 00:39:43,500 No bones. 1128 00:39:43,500 --> 00:39:44,750 The meat comes out and it's delicious. 1129 00:39:44,750 --> 00:39:45,750 I hope you enjoy. 1130 00:39:46,050 --> 00:39:48,210 And then, right there, I got some stone crab, 1131 00:39:48,210 --> 00:39:49,720 little Key lime mustard. 1132 00:39:49,720 --> 00:39:50,970 Got the knuckles in the juice. 1133 00:39:50,970 --> 00:39:52,550 Enjoy. 1134 00:39:52,550 --> 00:39:54,510 Um, I'm gonna start off with those 1135 00:39:54,510 --> 00:39:55,930 bountiful lobsters. 1136 00:39:55,930 --> 00:39:57,720 They've been grilled with lemongrass butter. 1137 00:39:57,720 --> 00:40:00,350 Finished with an amazing salsa. 1138 00:40:00,350 --> 00:40:03,230 And underneath, local papaya, which I never thought I'd find. 1139 00:40:03,230 --> 00:40:08,860 And then, the sort of Bahamian influence grunt fish curry. 1140 00:40:08,860 --> 00:40:12,070 And the starch inside that is that beautiful breadfruit. 1141 00:40:12,070 --> 00:40:13,950 And then, finally, at the end, 1142 00:40:13,950 --> 00:40:16,120 I went sort of a little bit off-piece. 1143 00:40:16,120 --> 00:40:18,580 I sort of caramelized the chili on the grill and made 1144 00:40:18,580 --> 00:40:20,660 that amazing chili crab. 1145 00:40:20,660 --> 00:40:22,420 Please enjoy. Yes. 1146 00:40:22,420 --> 00:40:23,750 - Thank you. - Let's go, guys. 1147 00:40:23,750 --> 00:40:25,130 - Thank you. - I can't wait. 1148 00:40:25,130 --> 00:40:27,750 Man. Now, that is a feast and a half. 1149 00:40:27,750 --> 00:40:29,960 Huh? 1150 00:40:33,380 --> 00:40:35,220 Man, a lot of pepper. 1151 00:40:35,220 --> 00:40:36,890 It's gonna take some, uh, 1152 00:40:36,890 --> 00:40:39,220 some flavor to get a smile on that pastor's face, huh? 1153 00:40:39,220 --> 00:40:40,520 I'm telling you, man. 1154 00:40:40,520 --> 00:40:43,140 He's, he's gonna be a tough nut to crack. 1155 00:40:47,570 --> 00:40:51,780 So between the grunt cake and the curry dish. 1156 00:40:51,780 --> 00:40:53,360 I'm a grunt cake man right now. 1157 00:40:53,360 --> 00:40:57,120 Nah, I, I, I, I think the curry made it something 1158 00:40:57,120 --> 00:40:58,530 completely different. 1159 00:40:58,530 --> 00:40:59,580 Do you like that or didn't like that? 1160 00:40:59,580 --> 00:41:00,790 - Oh, I love it. I love it. - Okay. 1161 00:41:01,080 --> 00:41:02,410 Yeah, I love the curry, I love the curry, yeah. 1162 00:41:02,410 --> 00:41:03,960 - The curry. - Oh my gosh. 1163 00:41:03,960 --> 00:41:05,380 Which lobster dish do you like better? 1164 00:41:05,380 --> 00:41:06,710 I really like the traditional lobster. 1165 00:41:06,710 --> 00:41:07,710 I feel like... 1166 00:41:07,710 --> 00:41:08,670 You know what I mean? 1167 00:41:09,000 --> 00:41:10,510 Yeah, it kind of reminded me of home. 1168 00:41:10,510 --> 00:41:12,170 You know, how we have it down here. 1169 00:41:12,170 --> 00:41:13,760 I like the traditional lobster, for sure. 1170 00:41:13,760 --> 00:41:15,590 Yeah, it's just a great meal. 1171 00:41:15,590 --> 00:41:17,800 Yeah, amazing, all the way around. 1172 00:41:17,800 --> 00:41:19,220 They look ready? Shall we? 1173 00:41:19,220 --> 00:41:20,680 Think so. Good luck, man. 1174 00:41:20,680 --> 00:41:22,560 Good luck, man. 1175 00:41:22,560 --> 00:41:24,440 - Who caught the lobster? - It was spiny lobster, yeah. 1176 00:41:24,440 --> 00:41:26,310 She stole my lobster. 1177 00:41:27,520 --> 00:41:29,480 Oh, still sticking with that one. 1178 00:41:30,110 --> 00:41:31,780 Oh, man. 1179 00:41:31,780 --> 00:41:33,570 I hope you had a great lunch. 1180 00:41:33,570 --> 00:41:35,280 What a, what, what a great meal. 1181 00:41:35,280 --> 00:41:37,740 Thank you. Pastor, over to you, sir. 1182 00:41:37,740 --> 00:41:41,370 Well, we had a lot of debate when it came 1183 00:41:41,370 --> 00:41:43,710 to the grunts. 1184 00:41:43,710 --> 00:41:47,540 But in the end, the curry won out. 1185 00:41:48,170 --> 00:41:50,090 So Gordon, this grunt and curry, 1186 00:41:50,090 --> 00:41:51,000 Excellent. Nice job. 1187 00:41:51,000 --> 00:41:52,510 Yeah, it, it won out. 1188 00:41:52,510 --> 00:41:53,340 Thank you, Sheena. 1189 00:41:54,010 --> 00:41:55,760 And, and then we had a lot of debate going on 1190 00:41:55,760 --> 00:41:58,390 with the crabs. 1191 00:42:00,180 --> 00:42:02,890 And uh... 1192 00:42:02,890 --> 00:42:05,310 Paul's crab won out. 1193 00:42:05,310 --> 00:42:09,310 Yeah, it, it was like a real, it was like a real Bubba crab. 1194 00:42:09,310 --> 00:42:11,940 Yeah, yeah, yeah. Real Bubba crab. 1195 00:42:11,940 --> 00:42:13,780 Okay. So that make it a one, one. 1196 00:42:13,780 --> 00:42:15,780 I mean, this is unbelievable. 1197 00:42:15,780 --> 00:42:19,620 But there is a, you know, somebody beat somebody to the 1198 00:42:19,620 --> 00:42:22,290 finish line just by a, a fraction. 1199 00:42:22,290 --> 00:42:25,330 And that came down to the lobster. 1200 00:42:25,330 --> 00:42:27,670 Oh my goodness. 1201 00:42:27,670 --> 00:42:30,630 We had to go around and, and, and vote. 1202 00:42:30,630 --> 00:42:34,130 And it's seven of us, so somebody out of the 1203 00:42:34,130 --> 00:42:36,590 seven broke the tie. 1204 00:42:36,590 --> 00:42:38,260 And it wasn't me. 1205 00:42:38,260 --> 00:42:43,430 It's just unbelievable that, that our Bubba was so good. 1206 00:42:43,430 --> 00:42:46,270 Paul, we, we gave you the tiebreaker. 1207 00:42:46,270 --> 00:42:50,230 Holy. I thought you had it. 1208 00:42:51,520 --> 00:42:52,860 They were talking crying and food. 1209 00:42:52,860 --> 00:42:54,480 I was like, I'm bah. 1210 00:42:54,480 --> 00:42:56,320 Listen this, this, this week for me 1211 00:42:56,320 --> 00:42:57,360 wasn't about winning. 1212 00:42:57,360 --> 00:42:58,240 This man's been amazing. 1213 00:42:58,490 --> 00:42:59,610 The whole table has been amazing, but... 1214 00:42:59,610 --> 00:43:00,530 You've all been great. 1215 00:43:00,950 --> 00:43:02,030 it was about becoming a Bubba. 1216 00:43:02,030 --> 00:43:03,530 That was the most important mark. 1217 00:43:03,530 --> 00:43:05,160 Well, well, well, well, we got some news for you. 1218 00:43:05,160 --> 00:43:06,750 Oh. 1219 00:43:06,750 --> 00:43:08,620 Your food was so good. 1220 00:43:08,620 --> 00:43:11,000 Chef Gordon Ramsay, welcome to the Bubba system. 1221 00:43:11,000 --> 00:43:12,250 Yes. 1222 00:43:12,250 --> 00:43:13,710 Yes. There you go. 1223 00:43:13,710 --> 00:43:14,500 That's the most important thing for me. 1224 00:43:14,840 --> 00:43:15,760 That's what it's about. 1225 00:43:16,170 --> 00:43:17,720 I have my Bubba chef license. 1226 00:43:17,720 --> 00:43:19,970 Trust me, that's as good as winning a Michelin star 1227 00:43:19,970 --> 00:43:21,550 in the Florida Keys. 1228 00:43:21,550 --> 00:43:22,720 You guys have been amazing. 1229 00:43:23,050 --> 00:43:27,230 And it's opened my eyes to what really is the Florida Keys. 1230 00:43:27,230 --> 00:43:28,770 Honestly, congrats, man. 1231 00:43:28,770 --> 00:43:31,150 Hey, man. It was a pleasure. 1232 00:43:31,650 --> 00:43:33,820 Take care. 1233 00:43:33,820 --> 00:43:35,690 Man, what an amazing week I've had. 1234 00:43:35,690 --> 00:43:37,360 Getting to dive deep into the culinary world of 1235 00:43:37,360 --> 00:43:38,860 the Florida Keys. 1236 00:43:38,860 --> 00:43:40,860 This week was such a learning experience. 1237 00:43:40,860 --> 00:43:42,910 These locals use every ingredient found in the Keys 1238 00:43:42,910 --> 00:43:45,200 to make dishes that feel like home, 1239 00:43:45,200 --> 00:43:47,370 with the taste of a five-star restaurant. 1240 00:43:47,370 --> 00:43:49,410 It's as if every dish is flavored with the love and 1241 00:43:49,410 --> 00:43:52,250 the pride they have for the Conch Republic. 1242 00:43:52,250 --> 00:43:57,550 As for now, onto the boat and on to my next adventure. 1243 00:44:02,390 --> 00:44:03,800 Captioned by Cotter Media Group.