All language subtitles for Guys.Grocery.Games.S24E14.Summer.Grillin.Games.Part.4.iNTERNAL.WEB.h264-ROBOTS_track3_eng

Ah, summer. It's my favorite
time of the year.

It's all about soaking
in the sunshine,

hanging with friends
and family...

Hey, ryder, take it easy!

But the best part is grilling
that great summer grub.

But before any food
hits the grill,

it all starts right here,
in the market.

This is where the fun begins.

So I've invited eight
"triple g" winners,

each with their own
mad summer style,

to compete in an epic
five week tournament.

Who will go down in flames

and who will smoke
the competition

and win
the $25,000 grand prize?

You guys
feeling the heat?

Tonight I'm sending our
five remaining chefs

on a culinary
summer vacation...

-Oh, yeah.
-Wow.

Oh, my gosh.

...And they have no idea
where they're going.

Nope.
[ chuckles ]

guy:
This should be some of the best
food of the competition.

Part four
of our "summer grillin' games"

starts now on "triple g."

I ain't going home.

♪♪

alright, let's meet
our five fierce chefs.

[ cheering ]

that's all fake.
That's faked enthusiasm.

That's scared. That's worried.
Go get them.

Well, chefs, you've been
working the grill

and the grocery games
for the past three weeks.

There were eight.
Now there's five.

So I've decided to give you
a little change of pace.

I want you to take your taste
buds on a summer vacation

and I want you
to make the judges...

A destination dinner.

So I want you to forget
about the grocery carts.

Go ahead and step
in front of those carts.

You're not going to need
those silly carts.

What?

All you're going to need
is some suitcases.

Have you ever went on vacation?
You been on vacation?

Vacation? Vacation?
Vacation?

So you go on vacation,
what happens?

Airline loses your luggage.

You're about to relive
that nightmare.

This is "suitcase search."

I've scattered some suitcases
around flavortown market,

and they're filled
with key food items

from the country displayed
on the luggage tag.

Inside you'll find
three key ingredients

from that country's origin.

Use the suitcase and shop
for whatever else you need

to make
your destination dinner,

but you must use
the three ingredients

that are inside the suitcase.

It's first come,
first steal.

-Oh, my gosh.
-They're all over the store.

-Oh my gosh.
-Oh, yeah. And you know what?

To make things easy because
we only have 30 minutes,

you can only shop one time.

[ groans ]

so you have 30 minutes
to find your suitcase, shop,

prepare and plate
your destination dinner.

So my son ryder and I have these
talks about how we do

the three, two, one, go,

and he always says...

They were on it.
They were on it.

I've never seen that.

They didn't fall
for that at all.

Destination dinner
is the first dinner

you want to get
at your destination spot.

So I've got to find something
that's in my wheelhouse.

Cuba?

Nope.
[ laughs ]

I'm not taking this.
It's not my strong suit.

I'm sorry.

Thailand. Ooh.

Heck, yeah. I'm taking this.

I've been to thailand twice.

Fish sauce,
curry paste and coconut.

You know what I'm making.

For my destination dinner,

I immediately think tom yum.

It's seafood noodle soup.

When you go to thailand,

you want something seafoody
with a little bit of spice,

and coconut
makes it super summery.

I'm so close to the finale.

I can taste it.

♪♪

this is week four.

I'm a little concerned
that the challenges,

they're gonna be even harder.

Oh, look at luigi!

Luigi just got Italy.

Italy.
You can't make this up.

You got red wine,
capers, and sardines.

This is a dream come true.

It is a dream come true.

I'm happy, and the judges
should be happy,

because that guy
right there can cook

and especially when he's cooking
in his home country.

I'm making a destination dinner
for Italy --

spaghetti in a red wine sauce

with sardines and capers,
grilled quail.

Italian summer food
is just very simple food.

Gonna use few ingredients
that we have

and then enjoy
the wine and life.

I'm excited.
I want to go on vacation.

The first suitcase
that I see is mexico city.

Corn tortillas,
avocado, and nopales,

which is pickled cactus.

Mexican cuisine,
there's lots of big, bold,

spice flavors, as well
as a focus on seasonal produce,

which is right up my alley.

-Chef, what did you get?
-Mexico city.

What are you thinking?
Quick pork carnitas.

The best thing to get you
the carnitas

is gonna be that shoulder.
My man. Thank you.

I'm gonna make
a pork carnitas tostada,

an avocado crème fraîche,

and a bright and acidic
cabbage slaw.

Okay. Cilantro.

So, I'm a little bit nervous,

because going into
this challenge,

I know that we need
to do extremely well

in order to make it
to the finale.

Alright.

I'm kind of like

the really helpful
culinary tsa.

Uh-oh.

Last week,
I was at the bottom,

so now it's time
to turn up the heat.

Morocco.

Never been to morocco,
but I am familiar

with cooking moroccan food.

Lamb, couscous,
preserved lemons. Perfect.

Moroccan cooking is all about
hearty flavors, bright colors.

-What'd you get, q matisse'?
-I got morocco. I got some lamb.

Oh, you love that.
Yeah. That's my stuff
right there.

So, for my
destination dinner,

I'm making moroccan
grilled harissa lamb chops.

When it's summer,
I love to marinate my lamb,

put it on the grill.

What do we got?

So I'm grabbing
pomegranate molasses

'cause it's gonna
pair really well

with my preserved lemons.

♪♪

laura: So, I take off running,
trying to look for the suitcase,

and as I'm passing the other
chefs, they all have one,

so I know there's only one left
and I need to find it.

Cuba!

Aha. I've never been to cuba.

I don't really eat cuban food.

There's plantains,
ham, guava paste.

They do scream cuban food.

Even though I don't know
what cuban food is,

I imagine
that they're screaming it

and telling me what to make.

"laura, make tostones."

so I'm making guava caramelized
pork and black bean tostones.

There's only one of us that's
gonna be safe and win $5,000,

and I'm sure hoping
that it's gonna be me.

Is this how
you shop at home

when you're on your way
to do a trip?
Absolutely.

You just drag the suitcase
around your house?

-I do.
-And start shoving things in it?

I throw my kids
in there first, though.

My bag is packed.
I'm ready to hit cuba.

Beep, beep.

So, here to discuss
our destination dinners

is our panel
of worldly judges.

Over here,
international spice expert

and two-time "triple g" winner,
the one and only aarti sequeira.

Cookbook author who has
won countless competitions

with his world fusion flare,
the wild card...

Oh, that's me.
...Justin warner.

I thought that was beau.
Nice shirt.

And executive chef

at an internationally
acclaimed resort,

home of nirvana,
just ask for beaumac,

chef beau macmillan.
Yeah.

The reality of this is
they're seasoned.

They're hardened.

They want it.
They can smell it.

The carrot at the end
of the rope

is this 25,000 bucks
and the title,

but this is gonna be
a big hurdle right now

because everybody is primed.

24 minutes!

♪ I'm gonna make a summer
tom yum, yummy yum yum ♪

oh, wait. Is that okay?
I karaoke every Sunday.

So, the base of this dish
is the soup --

red curry paste,
fish sauce, and sugar.

We have a coco jack
back there.

You got it.
Never mind.

She don't need no
stinking contraption.
Nice.

Young coconut flesh
are sweet and plump

and its juices are just
so amazing on a hot summer day.

I want my soup to have
these four notes --

sweet, sour, spicy, delicious.

Pierluigi:
Guy, shall I taste the wine
before I use it?

I think you should taste
that wine.

I packed it myself, buddy.

That's good.
Oh, yeah.

Pierluigi: I'm making spaghetti
in a red wine sauce

with sardines and capers
and grilled quail.

Luigi just dropped his pasta.
Why'd he do that?

Hey, chef, why are you cooking
pasta with 22 minutes?

I'm just precooking.

You precook it,
you let them sit,

and then put it back
for the last two, three minutes,

and it's gonna be
perfect al dente.

Blood orange.
They are from sicily.

I love pairing blood oranges
with poultry.

I'm gonna marinate the quail

in the blood oranges
and the lemon,

but then put the glug,
glug, glug, glug, the chianti

on the the quail.

♪♪

nick, where you going
on vacation?

I'm going to mexico city.

Mexico.

Pork carnitas tostada.

It's important to get
this pork seasoned early

so that it kind of
mimics a cure.

Cumin, paprika,
fresh cilantro.

We need to get this
tasting latin, baby.

Aarti:
That's very ambitious for nick
to try to cook carnitas.

It ain't carnitas
unless it falls apart.

Pork carnitas generally take
two, three, even four hours,

up to all day,

so I need to develop flavor
in other ways.

Now I'm gonna cut it up
a little bit smaller,

and I'm gonna confit it
in a pan.

Cooking it low and slow
will break down the muscle,

making it tender and delicious.

So, q, we got lamb,
we got couscous, harissa.

What's the game plan?
I'm gonna grill the lamb.

I'm gonna do a little
pomegranate molasses

on top of it.

Glad you're not trying
to cook that rack full.

I've seen people come in
on the competition,

try to cook that rack full.

I do not care
what magic oven you have,

it ain't gonna work.

So I rub my lamb with harissa.

It's used in moroccan cooking
all the time.

So, in harissa, you have a lot
of spice and flavor

that opens up gamey meats
like lamb.

Want to come help me
make my dish?

No.
Ow.

I know, huh?
[ laughs ]

I could use a hand.
Heard that.

I got cuba, so I'm making
guava caramelized pork

and black bean tostones.

Laura got
the cuban suitcase.

She's got sliced ham,
plantains, and guava paste.

What do you do
with that?

Laura: The guava paste, it is
the most compact guava flavor

that I could have imagined.

It's really nice and bright
and very summery,

and hopefully
that will slowly cook down

and caramelize all together,

giving, like, a sweet, crunchy
kind of texture to my pork.

So, I know I have to use
this processed ham.

So I'm gonna throw it
in my ground pork,

where I think
it's gonna match perfectly.

I've never deep-fried ham
before.

Might make a nice crispy
garnish for the top.

We're in the fourth week,
and everybody is tuned

and primed and ready to go.

This should be some of the best
food of the competition.

[ cart rattles, register dings ]

♪♪

guy: 13 1/2. 13.

The competition
was eight chefs.

We're down to five.

We packed bags
for them today,

gave them
all these different countries.

It is gonna
come down to the wire.

Emily:
We've gone from eight to five
in the "summer grillin' games."

this is unbelievable.
I'm still in the remaining five.

So, my soup's going.

I soak my noodles

because you have to let them
hydrate before cooking them.

Because it's summer and I
really wanted to get across

that we're on a beach
in thailand,

I'm gonna grill my seafood.

Yee-haw!

I'm nervous that emily's
scallops are going to be bitter

and tough
because she grilled them.

♪♪

what do you got, chef?
Pasta.

Is that the pasta dance?
Yeah, the pasta.

I've got spaghetti
with capers, sardines...

Sardines don't scare you
at all?

No, I love them.
You love sardines.

Pierluigi: I start making
the sauce, sardines, capers.

I'm gonna make, like,
a rosemary butter.

Red wine and butter
is a nice combination.

I'm gonna just pour
the red wine in the sauce.

Red wine is gonna
pretty much become a sauce.

How are your quails looking,
gigi?

Absolutely fantastic.

Summertime in tuscany,
we do grill a lot of quails.

They're a little bird,
but they are packed of flavors.

This is so much fun.

It's the first time
in my life

I really had to face
such a great competition.

I could very likely
be on my fourth week.

♪♪

justin: Nick has avocado,
corn tortillas,

and then kind of the whammy
of that suitcase

is the nopales, right?

So, these are the leaves
of the prickly pear cactus,

and he has the jarred version,
which has a very distinct --

and by distinct I, of course,
mean mucilaginous -- texture.

[ laughs ]

slimy, people.
He means slimy.

Nick: The pickling liquid that
the nopales is sitting in

is absolutely delicious.

It adds a little bit of heat
and a good punch of acid.

I want to make a creamy
element to this tostada.

Avocado, cactus,
a little bit of sour cream.

I use avocado
throughout the year,

especially in the summertime,

and this dish needs
to focus on summer.

The salad component
of the tostada is so important

because it's bright, acidic,

and when they're cooking
in mexico,

they're gonna cook
with a lot of colors,

a lot of flavors,
a lot of acidity.

So we're in
the penultimate episode

of this summer championship,

and one of these dishes
is going to win $5,000

and immunity from having to cook
for the rest of the day.

This is just like
flying in coach.

There is no wiggle room.

Yes.
For me especially.

[ laughs ]
that's very good.

♪♪

q matisse': Coming in.

So, I have my lamb chops
in the oven.

I'm working on
my warm chickpea salad.

I'm gonna use the lamb fat

and add my chickpeas
to give it more flavor.

I sauteed some swiss chard,
shallots, tomatoes,

and then I'm gonna add
my chickpeas

that have been cooking
in that lamb fat.

Couscous, it's really light,

and it takes on the flavor
of everything you have.

This is my house right here.

So I added some of that
preserved lemon juice

to give it a nice,
fresh, summer feel.

Mango chutney is gonna go
really well with the harissa

and the pomegranate molasses
with the preserved lemons.

A lot of pressure
on this one.

I got best dish last week.
I need to take that trophy home.

I know that
if I'm making tostones,

they have to be perfect,

because a bad tostone
is a bad tostone.

How we feeling, chef?
I'm good.

Good.
I think I'm in a good place.

What is in this dinner,
this destination?

-I've never been to cuba.
-You've never been to cuba?

No.
It's fantastic.

I feel like I'm cooking blind.

I don't know much
about this cuisine,

but I do know
how to be creative.

I'm gonna go ahead and start
working on this vinegary slaw.

Cabbage, red onion, cilantro,
red wine vinegar.

I'm throwing some
red bell peppers on the flame.

I want to get
a nice char on them.

I think a nice roasted flavor

will go really, really nice
in my cabbage slaw.

My plantains,
they are beautiful.

They are crispy
and golden brown.

They're looking at me like,
"I'm cuban.

You're gonna win."
[ laughs ]

4 1/2!

Emily: I check on my shrimp
and my scallops,

and I'm a little bit concerned.

I wanted to get that sear,

but I don't want it
charred and bitter.

I put my noodles in, my soup,

then I place my plump scallops
and shrimp right on top.

Pierluigi: I put the salad,
plate the pasta.

Char, the black line
on top of the quails,

is because of the marination.

I just hope
they're not overcooked.

♪♪

first thing I do is I grab
my corn tortillas,

then I smear
the avocado crème fraîche

right over the bottom layer.

Time to add my marinated
pork carnitas meat.

The bright and acidic slaw
goes right on top of the pork.

Why you covering up
all that beauty?

Because I got to garnish
the top still.

-Okay, okay.
-I'm not finished.

Nick: Then I smear even more
of the avocado crème fraîche

over the top layer.

Just keep adding
layers of flavor.

♪♪

guy: Two minutes!

Q matisse': Two minutes heard.

I add my swiss chard
and chickpea salad.

Beautiful.
Where's that lamb?

It's coming out.

Looks beautiful.

I drizzle my harissa pomegranate
sauce all over the lamb.

Come on, baby,
this is what I do right here.

Laura: Do the ring mold of rice,
then I throw the tostones down.

I'm shaking.
Do not try this at home.

A little bean puree on top.

A little cabbage slaw to top
it off for something fresh.

Guava caramelized pork.

Cutting it close.

Guy: 5, 4, 3, 2, 1.

Chefs, that's it.
Stop working.

[ cheers and applause ]

not going home.

Thank you, guys.

That was to the wire
right there.

Yeah, that was pretty --
to the wire.

Alright, chefs.

Let's see
whose destination dinner

is destined for greatness.

Let's take it to the judges.
Right this way.

[ cart rattles, register dings ]

[ cart rattles, register dings ]

guy: Alright, judges,
this is game 1

of this week's
"summer grillin' games,"

and it was the never played
before suitcase search.

First up, chef laura,
you got cuba.

What'd you make us?

In my suitcase,
I had guava paste,

ham lunch meat, and plantains,
so I did tostones for you.

I did a little bit of
guava caramelized pork and ham

over a little bit
of black bean puree,

did a little bit
of vinegary cabbage slaw.

I took some extra ham
and kind of deep fried it

for a little bit of texture.

♪♪

chef laura, the tostones, you
demonstrated great skill.

They're textbook,
they're perfect.

You've got these ham threads,

and then you've got
this crumbly pork on here,

and I think those little ham
frizzles or threads was great.

What was that again?
The ham what?

Ham frizzles?
The frizzles.

Are you rapping out
the ham frizzles now?

Yeah. Ham frizzles.

I love the balance
of the sweetness

and the heat
on that ground pork.
Thank you.

Using that guava there to sort
of mimic some of the sweetness

that you find in the plantain
was a really smart play.

I really loved that.

The one thing I just wish I just
had a little more of

with the dish is acid.

Kind of balance it out.

But for a 30-minute round
destination dish,

this thing's legit.

Very, very tasty.
Thank you very much.
Thank you.

Guy:
Thank you very much, judges.

Up next, from mexico,
chef nick.

So, I had avocado,
corn tortillas,

and pickled cactus.

So I did a version
of a pork carnitas tostada

with a little bit
of avocado crème fraîche,

and I made a cabbage slaw
with pickled cactus.

And on top is a marinated tomato
and the crunchy tortilla.

♪♪

you been to mexico city?

No, absolutely not.
Been to mexico?

I've been to california.
Oh, by the way, I'm sorry.

I don't even know
why I'm asking nick this.

Nick's first flight he took
was when he flew here

to compete
the first time on "triple g."

it's the only time I fly
is to come to flavortown.

Yeah.
Flavortown airlines.

This is your captain speaking.

Nick, it is a very bright
and vibrant dish,

and so in terms
of destination dinner,

I'm there in mexico city.

You really took the "nope"
out of the nopales.

They don't have
that slimy consistency.

The stand-out star to me
is the little avocado puree.

You don't have
too many ingredients,

but the ingredients
that you do have in this dish

kind of come together
harmoniously.

Aarti: It's picture perfect.
You've got all the colors.

You've got all the flavors.

It needs some earthiness,

and that earthiness would come
from, like, a black bean puree.

[ imitating aarti ]
earthiness.

[ american accent ] earthy.
[ nasally ] earthy!

[ imitates valley girl ]
some earthy --

it needed
some earthiness,

so if you'd used
some canned beans,

that really
would have done it.

Right.

[ laughter ]

from india
to the san fernando valley.

[ normal voice ] that's the only
american accent I can do.

Wow.

Alright. Up next,
chef gigi from Italy.

What? You got Italy?

I got italia.

I'm gonna have a classic
countryside tuscan dinner.

I have red wine, I have
canned sardines and capers,

so I made spaghetti

with red wine chianti sauce
with sardine and capers.

And then I had
grilled quail,

with just a little bit
of dandelion and baby arugula,

nothing to be fancy about.

♪♪

this is definitely -- it feels
like a classic italian dinner

in the tuscan countryside,
and thank you so much for that.

We were all nervous
about your pasta, but I said,

"if this man doesn't know
how to make pasta,

then I'm in trouble, 'cause
I've been making it wrong."

it's cooked perfectly,

just the perfect amount of bite,
so well done.

The marinade on the quail,
it's phenomenal.

Some of these ingredients,
the capers,

the chianti sauce, bring things
together very, very well,

but I feel like I was almost
eating two separate dishes here.

I was eating a pasta dish,

and then I was eating
a quail dish.

I could have, on the right side,

seen the sardine broken down
a little bit more,

simply providing itself
as a flavor to the pasta

as opposed to a protein
of the pasta.

The pasta is cooked nicely.

Thank you. Thank you.

Up next, chef q matisse'.
Morocco.

What do you got for us, boss?

I had couscous, lamb,
preserved lemons.

The lamb, I marinated
in harissa and grilled it.

I have some sauteed chickpea,
shallots, and swiss chard,

and I did a pomegranate
molasses sauce

that I put on top.

♪♪

q, it's "moroccing" my world.

What I like most about this

is that you left
that fat on the lamb.

Didn't trim that off,
and that's providing

this sort of slipperiness

that just keeps me
coming back for more.

The stewed chickpeas
with the swiss chard

gives me sort of tagine vibes,

and that is very classic
in moroccan cooking,

that you have a stew
that you put over the couscous

and you kind of just eat that.

On the side, however,
there's a glaze.

It's a little aggressive.

I believe
it's the preserved lemons.

Thank you, chef.
Guy: Thank you very much, q.

From thailand, chef em.

The suitcase that I got
presented me

with a young coconut,
fish sauce, and red curry paste,

so I immediately thought,

"I'm gonna make something
I really like -- noodles."

so coconut tom yum noodles
with grilled seafood.

What's in your sauce?

Red curry paste,
coconut cream

because I think that red paste
is very, very strong,

seafood stock,
and fish sauce.

♪♪

emily, this is like thai heat.

When I go to a thai restaurant,
they're like,

"oh, do you want it spicy
or thai spicy?"

it's thai spicy.
It's making me sweat.

There is not an ounce of flavor
lacking in this dish.

It really comes up
and kind of hits you

with an uppercut
right in the mouth.

Very hard, actually,
with these rice noodles

because they can go

just by one second too long,
and they're perfect.

In the words of rapper
o.T. Genasis,

I'm in love with the coco.

[ laughs ]
the coconut provides
a marvelous foil --

hang on a second.
Let me --

I just want to pick up
what you just dropped.

There you go.

Thank you, guy.
Very nice.

The coconut, it's working
very nicely as a textural foil.

The grilling aspect
I think might have

gotten away from you
a little bit.

Your scallops and your shrimp
were a little too bitter,

and that kind of takes over.

Thank you, chef.

That was a tough competition.

You took us around the world
in 30 minutes.

Here's the great thing
about this.

One of you will win 5,000 bucks

and be guaranteed in a spot
next week in the finale.

Four of you will be
competing for survival.

We're gonna send you
back to the kitchens,

and we'll call you
when we have a decision.

Thank you very much.

♪♪

who's gonna punch
their ticket

and go first class to five grand
and hit the finale?

I have a favorite dish...
Okay.

...And I think
it was laura's.

-The cuban dish?
-The cuban dish. Yeah.

My favorite dish was mexico.

I thought nick really
took us to mexico.

[ laughs ]
guys, don't do it to me.

♪♪

[ cart rattles, register dings ]

[ cart rattles, register dings ]

chefs, I'll tell you,
this was a fantastic round.

Now it comes down to the
decision of who gets best dish.

The chef who wins best dish,
5,000 bucks,

and moves directly into the
finale next week will be...

♪♪

...Laura.
[ gasps ] oh, my god.
Seriously?

Thank you. Thank you.

Congratulations.
So, laura, that's it.

10,000 bucks
you've already made.

[ laughs ]
alright, hot shot.

We'll see you next week,
and that's the big finale.

Congratulations.
Thank you. Thank you.

Very happy for you.
Go get 'em.
Yes!

Good luck, you guys.

[ laughs ]

I was supposed to be sending
four of you

into the survival round,

but I got to be honest with you,

it was a pretty hard-fought
battle of the other chef

that should have won the money.

You're not getting the money,
but you are gonna be safe,

and you will move
directly into the finale.

That chef will be...

Chef nick.
Congratulations.

See you next week,
buddy.

On to the finale.

You three.
Here's the deal.

We're gonna go back
to the carts,

two will move on,
one will be eliminated,

and the challenge
is gonna be tough.

[ cart rattles, register dings ]

well, chefs,
there are only two spots.

Two of you will move on
to the finale.

One chef's luck
will finally run out.

So I want you to take
a summer trip to the islands,

and I want you to make
the judges...

A tropical favorite.

Think exotic fruits,
island spices,

beautiful beaches.

But, listen,
if you want to look good

and you're gonna take
some of those seaside selfies,

you better watch
your weight, right?

♪♪

this is "watch your weight,"

and you only get
to get six pounds.

Feel good?

I'm nervous. Six pounds.
Six pounds.

Six pounds?

Condiments.
[ laughs ]

if I divide the six pounds
by the three of you,

what would you get?

Two pounds each.

One pound can make
the difference

between who goes home
and who doesn't.

[ laughs ]

gigi gets it first?

When guy said this was gonna be
a tropical challenge...

...That's right up my alley
because I'm a singaporean girl.

[ laughs ]

I'm gonna marry
two of my favorites,

sambal fish and papaya salad,

and put them together
in one dish.

I am tripping.

Sambal is a chili spice paste,
but...

This is not, this is not,
this is not.

...Condiments weigh a lot.

Fresh, fresh, fresh,
fresh, fresh.

So I'm gonna get
all the fresh produce.

Cilantro again.

Luckily, I can pack a punch
with these tiny ingredients.

I'm hoping this is not
too much weight.

It has to be under six, right?

I'm gonna have to make some
edits for my tropical dish.

Can you get rid
of one of the papayas?

I need it.

Both of them?

I'm kind of bummed out
that I lost a papaya.

Take it, dump it right
in your basket.

Good luck, chef.

This is my last chance
of getting to the finale.

Just got to keep hustling.
I'm so close.

♪♪

come on. Six pounds limit?
Why would you have six pounds?

Hey, don't make too much.

You don't need
all that skirt steak.

Lot of bang for the buck,
but probably two pounds.

I'm thinking right away
in argentina,

which is a tropical country.

Right now,
I can't think of anything else.

So I'm gonna make
argentina skirt steak

with a chimichurri salsa verde
and some papas fritas.

I'm not very familiar
with tropical ingredients.

I'm confused
if they mean sweet or spicy.

I'm gonna make
my own version of it.

Weigh it up, chef.

Cilantro, parsley,
four potato, five pounds.

Chef, what makes it tropical?
You think argentina's tropical?

I look at the globe,
look at the map.

Argentina's in the tropic.

No chili, no fresno chili
in that, anything red?

I was thinking --
go grab it.
Hurry up, hurry up.

So I'm grabbing
some fresno chili

to give a vibe
of the tropical eat, maybe.

Go, chef, you're done.

Just grab the whole tray.
Dump it in there.

Thank you.

So, I know everybody's
questioning it right now.

Argentina tropical?

There are some areas
of argentina

that I'm told are tropical,

so I think we're going
to let it slide,

but it better be
a darn good dish.

Q matisse':
So, when I think of tropical,
I think the caribbean.

I'm thinking
seafood automatically.

Big heavy piece of fish.
Shrimp might be a better play.

Need jerk seasoning.

So I'm gonna turn
the shrimp into jerk shrimp.

That's dry. I'll take it.

With a coconut cabbage stew.

My grandmother, she's from
the british west indies,

so I'm very familiar
with caribbean food.

Caribbean cooking's about spice,
so I grab fresno chili,

parsley for that freshness
and that color.

Cabbage, shrimp,
couple limes.

You're out.
Five pounds.

Aarti:
When I think tropical flavor,

I want to be on the beach,
sea breeze in my hair.

I think pineapple, mango.
I think fish.

I think colorful food
that's light

with a lot of acid.

Gigi, you ever been
to the tropics before?

No, not really.

I'm a little bit
out of my element right now.

Tropical food is not my food,

but argentina's very similar
in the way we think about food.

They love grilling.
They love meat.

Gonna make a grilled
skirt steak,

chimichurri sauce
with kind of salsa verde,

and some papas fritas.

Yeah, this is
a brand new world for me.

I'm not very familiar
with tropical food,

but I love it.

I mean, what's not to love?

I can grill something,
do some flavorful stuff.

I'm game.

So much on the line, right?

We're looking
for the last two spots

in the finale episode
of this summertime showdown.

One person is going home
just short of the finish line.

Oof.

[ cart rattles, register dings ]

[ cart rattles, register dings ]

guy: 20 minutes. 20 to cook.

The chefs that
we're seeing right now,

they're in this survival round.

Each one of these chefs
had a fatal error

in their dishes
in that first round.

Right, but none
of it matters now.
This is do or die.

Right.
Rubber meets the road.

Guy: Alright, chef,
what's on the menu now?

So, I have papaya salad
with grilled sole.

How are you going
to season the sole?

With this.

Sambal fish is a dish
you can find in singapore

when you're barbecuing
with your friends.

It's fish or stingray

marinated in chili paste
that's been cooked off.

Super fragrant, super delicious.

And I'm gonna bring
the same flavor to my fish

with this marinade
and the grill.

I blend lemongrass, garlic,
shallots, turmeric,

fresno, obviously fish sauce --
can't live without it.

I am from a tropical island.
I know these ingredients.

Hey, em, how you doing
down there?

I'm good. How are you?

I'm good.
What are you making?

I'm going to jamaica,
doing a little jerk.

What'd you call me, a jerk?

Yeah. [ chuckles ]
not at all.

My grandmother, she's from
the british west indies,

so I'm gonna take
one of her dishes

that I'm very proud of
and create it today.

Jerk shrimp with grilled cabbage
and a coconut stew.

It don't get more
tropical than that.

When guy said
tropical favorite,

the first thing I thought
was jerk seasoning.

Yeah. It's exactly what
you would expect

from a beautiful island
in the tropics,

sipping a margarita together
or maybe a mai tai, aarti.

Got the whole week off.
Tell me more.

He's playing video games inside.
He's happy, we're happy.

That's it.
That's where I want to be.

Q matisse':
While my shrimp's marinating,

I'm gonna work
on my cabbage stew.

First, I'm gonna grill
my cabbage.

♪♪

fresno chilies are
gonna add the heat,

and it's gonna give
that tropical feel, as well.

♪♪

I take my potatoes and carrots

and throw them
in my boiling water,

just to soften them up
a little bit.

What's gonna bring
the spice?

I got a chili, gonna kick
it up with some more cayenne

and a little red peppers.

Gigi, how are you?

I'm good.

So I'm in the middle of making
my tropical flavor dish.

Go back to potato, my potato,

I'm gonna do the classic
twice-fried technique,

so I'm gonna fry them first,
let them rest,

then double-fry them.

I think it's gonna be
a nice side for the steak.

Now I have to start
making the chimichurri,

so I have the olive oil.

I add the cilantro,
the parsley, parsley, parsley.

Oregano, chives.

I want that trophy so bad.

I just become partnership
in a new restaurant.

It will look fantastic.

I'm gonna add some chili.

So I add fresno chili to give
tropical touch to the dish.

Gonna provide the heat that
maybe the judge are looking for.

♪♪

-delicious.
-Thank you.

11 minutes, okay, okay, okay.

For my tropical favorite,

I've got my fish
marinating already,

and now I'm gonna get
started on my papaya salad.

I mandoline the papaya
so it's these thin shreds.

Take fresh almonds,
throw in the shallots,

fresno, and lime juice.

A little bit of that,
and let's blend it all up,

see where it takes me.

That will be my dressing
for the papaya salad.

Papaya salad could be
a perfect summer salad.

It's green, crunchy.

It's a little sweet
and very easy to eat.

They're so thin.

I got to get my fish going.

You could put it
on the grill quick,

get nice sear marks on it,
and then finish it in the pan.

Heard.
Wish me luck.

I don't want to make
the same mistake

I did before
with over-grilling the scallops

because I'm trying
to make it to the finale.

I'm working on
a singaporean popup.

That's what keeps me pushing
through the competition.

I've been cooking
my heart out.

-Did it work?
-It did.

Great.
Nice little char.

Five minutes, chefs!
Five to go!

Heard that.

Justin:
Guys, this is q matisse's
third time in the bottom.

I think he's starting
to get a little bit annoyed.

I'm hoping that
he comes back swinging.

I think sometimes being annoyed
is the best motivator,

because you're like,
"again, guys?

Again you're gonna
put me here?"

so, I've got to survive this
round and really show

that I belong here
for the finale.

I'm doing what I know
and what I've been around --

my grandmother's jerk shrimp

with a grilled cabbage
coconut stew

because it's so simple,
but it has so much flavor.

♪♪

[ utensil clatters ]

needs some heat,
a little cayenne.

Now it's time
to turn up the heat,

add some sugar
to break down my cabbage.

♪♪

oh, yeah. I like that.

Guy: Two minutes!

Pierluigi: I'm ready.
I'm ready to rock and roll.

I start cutting the steak.

♪♪

and then I'm gonna put a bunch
of papas fritas next to that.

I'm gonna dress them
with the chimichurri on top

and a little fresno chili.

I'm happy with the dish.
I gave it all, no matter what.

Emily: The first thing I get
on my plate is my papaya salad.

♪♪

next, I add two pieces
of my grilled sole.

Garnish with some fresh mint.

Looking at my tropical dish,
I think I nailed it.

I've got everything
under control.

This vacation ain't over.
I'm trying to win.

First, I put down
my grilled cabbage stew...

♪♪

...Added my shrimp.

So I'm grabbing some limes
to give it that citrus flavor.

Guy: 5, 4, 3, 2, 1.

That's it. Nice job.
-Wow.

I did my best.

Oh, yeah.

Alright, chefs.

Only two of these tropical
dishes are gonna make it.

Who's gonna get
their passport punched?

Let's take it to the judges.
Right this way.

[ cart rattles, register dings ]

[ cart rattles, register dings ]

alright, judges, this is it.

Week 4 survival round of our
"summer grillin' games,"

and our chefs played
"watch your weight"

with six pounds or less
to make a tropical favorite.

Man, they were excited.
Gigi is so excited.

Chef q, you're up first.
What'd you make us?

I have a little jerk sauteed
shrimp with a coconut cabbage.

I got some grilled cabbage,
potatoes, carrots.

Please enjoy.

♪♪

and what makes it yellow?

Is there, like, a curry powder
or anything?

No, it's the color
from the carrots.

Seeps into
the coconut milk.

The cabbage has
some acidity to it.

Yes, I added
fresh lime juice.

You cooked these shrimp
perfectly.

Like, they pop,
and they've got this nice,

kind of savory
coating of spice

that that sauce
kind of melded in.

As much as I feel like
this could be a heavy,

wintry style dish,

it actually eats light

because the sweetness
of your carrot

with the spice in there
and the milk.

Like, I can't get over
how tasty it really, really is.

Chef, I could eat this all day,
every day.

I appreciate it.
Thank you.

I mean, all day, every day.
Yeah, thank you.

One of the things that you did
is that you added

an assertive
amount of lime juice.
Yes.

And I think that's what
keeps it so light.
Thank you.

Justin: Because this is
a knockout punch.

-Thank you, chef.
-I'm not kidding.

The jerk component in there
is present, but not oppressive.

More shrimp, please.

Heard, chef.

-More shrimp, please.
-Well said, buddy.

Thank you.
Up next, chef em.

I'm marrying singaporean
with thai,

so the singaporean
flavors you'll find

is the sambal fish
that I grilled.

So I marinated with fresnos,
garlic,

turmeric, shallot,
and lime juice.

I also made a thai
papaya salad.

Got fish sauce, mint,
cilantro, sriracha almonds

because they're super crunchy
and pack a punch.

♪♪

chef emily, one of the hardest
things about "watch your weight"

is that a lot of the things

that it seems like
you like to use --

condiments, sauces --
they weigh so darn much.

I'm starting to think
that you might subcutaneously

secrete sriracha or something
like that, because...

[ laughing ]
there you go. There you go.
[ laughs ]

-that's actually funny.
-It's my chili tattoo.

I have no idea how you got
so much bombastic flavor

to just six pounds.

Did you use an aromatic,
like a shallot or something?

I put lemongrass,
I forgot to say.

You found the lemongrass, yes.

The lemongrass comes in
really beautifully,

and it gives it
that nice aromatic note.

All these fresh colors,
all these fresh textures,

they just sing tropical to me.

Can't get over
how delicious this is,

but how texturally sound it is.

Great job.
Thank you.

Alright, not to be outdone,

chef gigi,
what do you have for us?

Fun fact.

Not everybody knows
that actually,

argentina is
on the tropical.

I made a classic skirt steak
with a chimichurri verde.

I put some fresno chili,
my touch, and some fritas.

♪♪

good frites, buddy.

♪♪

I'm a steak and french fry guy,
and I love it.

Whether or not it's relating
to the tropics or not,

I think you got
a killer char on it.

I think
the beef flavor's intense,

so at the end of the day,

tropics, maybe you're
halfway there,

but execution,
you're all the way there.
Thank you.

The salsa verde is delicious.

I like the touch
of the fresno.

In terms of looking
for something

that is maybe
conventionally tropical,

I'm getting it out of that
fresno chili that you grilled,

so I'm getting some of that char
and some of the heat.

I just made fries on this show
the other day.

Yours are better.
Okay, fine. Fine, gigi, fine.

Thank you, I appreciate it.
I'm sure yours are better.

No, I promise you,
they were not.

[ laughter ]

great job, chefs.
Lots of inspiration.

Lots of great food.
Two will move onto the finals.

Unfortunately,
one will be going home.

Call you back when we have
a decision from the judges.

Thank you very much.

Thank you, chefs.

Bye, gigi.

♪♪

gigi.
[ laughs ]

okay, who moves up?

♪♪

good luck, guys.
No matter what,
it was fantastic.

Thank you very much. Let's bring
the chefs back in, please.

♪♪

judges, thank you.
Chefs, let me just say this.

You did great dishes.

Everybody made delicious food,
there's no question.

Unfortunately, and this
is really an unfortunate,

because if there's ever a time
that I thought everybody

should move on,
it would be now,

but we have to go to four
in the finale.

The chef that will be
checking out

in this survival round

will be...

♪♪

♪♪

...Chef gigi.

Chef, hold tight,
hold tight.

Chef gigi, you gave us

a picture perfect
argentinian dish.

We were hoping
that you would put

a little more
of a tropical spin

so it really screamed
tropical favorite.

This is the end of the prom,
my friend.

You have to accept.
You have to accept the decision.

I'm going home.

Listen, I'm playing against

two beautiful,
fantastic other chefs,

and they made
a better dish than mine.

Friend, what a pleasure
to have you. Thanks.

This is fine. This fine.

Aww.

Guy: Wow, gigi.

I mean, next time, I'm gonna
make a better dish, I guess.

Ciao, ciao.

Guy:
What a great guy, man.

Congratulations, chefs.
You did it. It's the finale.

Who is going to be the champion
of the "summer grillin' games"

and take home
the 25,000 bucks?

$25,000 is a lot of money.

I want you to make the judges
the ultimate grilled feast.

You can feel everybody
fighting tooth and nail

to be the winner
and win that $25,000.

There's no clear cut
front runner.
Mnh-mnh.

The winner of 25,000 bucks

and the "summer grillin' games"
championship is...

You'll have to tune in next week
and find out.

We'll see you then.
Adios.

See you guys next week.
Beau: Yeah!