Original subtitles

Oh, hey, guys!

- Hi! Hey! - Come on over, y'all!

-Nice to see everybody. - Good to be seen.

- How's it going? -Feel like somethin's missin'

now there's only seven of y'all.

I won the last challenge. That feels great.

Everyone here has competed before and this is my first time competing.

So it validates that I'm... I'm good at what I'm doing,

that I can compete with this level of barbecuers,

and I wanna keep building on that as long as I can.

So, who is ready for an old fashioned, all-American barbecue?

-Whoo! -Yeah!

-Yeah! -Yeah, high five!

You thought the summer was over,

but let's party like it's the biggest barbecue day of the year one more time.

Fourth of July, everybody, huh?

-Whew! -Yeah!

I mean, this is the biggest barbecue day in the year.

So, tonight, we're throwin' a Fourth of July themed

buffet barbecue feast for first responders.

-All right! -That's great.

It may be a party for them, but this is gonna be a job for y'all.

This is a day where barbecuers cook copious amounts of food,

lay out spreads for everybody to have somethin' to choose from.

This is a hot and fast cook.

These proteins won't go on until the last ten, 20 minutes,

-depending on the protein you're assigned. - Oh.

So most of the hard work will go into the prep time,

any planning, marinades and sides.

Today, each of you will be serving one iconic American dish,

and one side, either savory or sweet,

-to serve 50 people. -Uh-oh.

This is gonna be tough.

I'm not really used to cooking for big, big groups of people.

I don't cater. This is not my thing.

Aaah!

Cookin' for that many people...

uh... It's a challenge.

You've proven you can cook for the four of us, but can you cook for the masses?

I expect perfection

from the first plate to the last plate

and everywhere in between.

Anybody nervous?

-Yeah. -Hell, yeah! A little bit.

Don't panic. Just do it.

We've selected which dish each of you will be making at random.

-Okay. -Phew.

And the answer to that... is in your grills.

-Whoa. -Ooh.

Y'all know, no Fourth of July party is complete

without some sides and dessert.

Come up with some good sides to go with this party, okay?

All right.

Today is just a classic backyard cookout,

so you'll only have what everybody else has in their backyard.

A classic kettle cooker,

a pellet smoker,

and a ceramic smoker.

You've got five hours and they're showin' up hungry.

All right, y'all. Go ahead, get smoking.

-Yes. - Do it for America!

Whoo!

Being in the bottom two in the first challenge,

it's--- It was a humbling experience for me.

I ain't cookin' for my skinny butt no more. I'm cookin' for other people,

cookin' for judges, and I gotta think of it that way.

So I'm hopin' for a cut of meat that I can kick the flavors up a notch

so I can redeem myself.

Whoo!

Yard bird on the grill today.

Nice pork chop. Oh, yeah, I'll make this work.

I got what looks like a baby brisket.

That looks like a tri-tip.

Oh, you're kiddin' me.

If you've never done tri-tip, you can mess it up real, real quick,

'cause it's-- It's hardly no fat.

You need fat in barbecue.

Ask me when's the first time I touched a tri-tip.

When's the first time you touched a tri-tip?

Today.

Ooh! Cheeseburgers!

Aah!

Sausages. Okay.

Got some work ahead of us.

No problem.

What is that?

I don't know what mine is.

I think that's lamb.

Yuck.

Lamb is not a good thing for Fourth of July to... to be judged on.

How's it going, Tina?

I can't believe what I have.

-Oh--

Tina is not impressed by her protein.

-She is shaking her head.

She is dejected.

- Tina is...

I want a steak. I want...

a tomahawk steak.

Whoo! I got a cowboy rib-eye tomahawk steak.

-That's no bueno. - Sorry.

When I cook for catering, I think about it totally different

than cooking in the restaurant or cooking for my family at home.

They're gonna be cookin' for 50 people.

When you're making a buffet dish to serve that many people,

you need to consider portion size,

each serving needs to be consistent,

and it all comes down to timing.

Cook it too early and you're serving cold food to 50 guests.

So, cooking en masse...

that's a whole different ball game.

All right, now I'm preppin' my pork chops.

Tryin' to do a little French style. Somethin' goin' on here, you know.

Get this meat from between uh, the bones here

and get it nice and cleaned up.

Today, I'm gonna do a brined pork chop.

I'm gonna do a garden salad with my mother's homemade dressing on it.

I wanna get some apple on this pork.

It's gonna give it somethin' nice and sweet, and...

kind of helps with that natural taste of pork.

♪ I'mma make you do what I do, babe ♪

Barbecue and blues go together.

I talk and sing to my meat, man. You know, I get back there and--

♪ Do what I do, baby ♪

♪ Anything I say ♪

♪ Gon' go today ♪

♪ Make you do what I do, babe ♪

When I'm rubbin' it down, gettin' it right, you know,

and I might tell it somethin', you know, like...

♪ I'm gonna rub you, baby ♪

♪ And smoke you all night long ♪

♪ I'mma rub you baby ♪

♪ Till the meat fall from your bones ♪

Somethin' like that.

So, I'm usin' brisket.

They had some good-lookin' briskets in that locker.

I've gotta cut this up,

because I've gotta get it in small enough chunks

to get through a meat grinder.

So the burger that I'm gonna make

is gonna be a smoked bacon brisket burger.

What I'm gonna do is get this bacon good and sliced up.

I'm gonna put it on the smoker and then I'mma actually take this,

I'm gonna put it in my meat mix.

This bacon mixed with that beef,

It's gonna add some smoky fat down into the beef,

and it's just gonna be amazing.

Okay. I hope this is even enough.

I took every piece out of the fridge that was in there.

This is the spine bone,

and that's a pork chop, and I'm used to pork,

so this...

I think is the tenderloin.

So I'm gonna make sure I put that on the skewer.

The only thing I've ever had lamb in is Middle Eastern style food.

So I'm gonna do kabobs with lamb,

and tzatziki salad with cucumbers.

I'm just gonna roll with that.

So, I'm gonna put some olive oil,

coriander, cumin seed, cinnamon, mustard seed,

cardamom, garlic, ginger, rosemary.

I need some lemon and some yogurt to tenderize it.

I marinate other things in yogurt,

and it looks messy, but it does taste good on beef and chicken,

so should be good on this.

Let's see, how does this thing go on?

I don't know how to put this thing together.

If you need help, holler. You might not want it after my performance last night,

-but I'll give you my insight anyway. -I've made sausage before.

I just haven't used that particular grinder, so...

I don't really like to ask for help.

Grubbs just made sausage for the last challenge,

and it put him in the bottom two.

I'm really concerned that making sausage for 50...

is going to be my death knell.

It is a lot of prep work from a recipe I've never made before...

um, that I'm just gonna make up here today.

I just don't know where to go with it.

But I will try to make a sweet Italian sausage

with a Dijon aioli and my mom's brownies.

Oh, hey, guys.

What are you workin' on?

I am working on my seasoning for my sausage.

I've done a little bit of sausage making, um, at my house, not a ton.

I would say I got mixed reviews, frankly.

What meat to fat ratio are you plannin' on usin'?

Um, I am probably gonna be going with a... almost 50/50.

I know that's a little bit, um... bold.

Um... You're making me a bit nervous, though.

-Your face is worrying me. -I have that face.

Sausage can be very tricky.

You have to get your fat emulsion right.

-Good luck. -Thank you so much, guys.

Ultimately, the ratio you're looking for

is 70% meat and 30% fat.

I'm concerned about that sausage.

- Really? Why? -I don't think that ratio's gonna be good.

50/50?

When you have the incorrect ratio

of meat to fat in your sausage,

you have a mealy texture, creating a terrible mouthfeel.

- I'm savin' this for the judges. - That's a... That's a...

-Mm! - It's a good piece of meat.

I am so excited.

I have an eight-bone tomahawk steak.

And I'm going to cut it into rib-eye steaks.

This is a huge piece of meat.

I'm adding a little steak seasoning to it.

Salt, pepper, coriander,

a little bit of dill, cumin in there, a little bit of lemon.

Get some flavor in there and let it meld for a little while.

You need to make sure that it has the right flavors,

the right seasonings,

and it's very hard to cook enough food for 50-plus people.

The tomahawk is what kind of scares me.

The tomahawk side... They're a big steak.

Tomahawk rib-eyes have to have seasoning.

The problem is they're so thick.

How do you season that?

You only get it on the outside surface,

but you're gonna be servin' the inside as well.

Here's a little tip.

Season the inside after you cut it.

I don't have such a great cook the last time out on this.

I was a little shy on the seasonin', but I'mma make up for it today.

I'm making Grubbecued chicken with some Carolina barbecue sauce,

and then a blueberry cobbler.

Where I live, it's like the chicken capital of Georgia.

There's chicken plants everywhere, so...

I have a killer, kick-butt recipe for doing chicken.

Everybody likes chicken.

You put a good sauce on it?

Cain't beat it. Just cain't beat it.

I'm fixin' a western North Carolina style sauce,

which is a vinegar peppery sauce, just a little bit thicker.

And with the skin on the chicken, you need a thicker sauce to cling on.

You don't wanna baste it and have all the sauce run off.

I don't wanna go home, so this is my redemption plate.

You can't have no red vinegar sauce without no pepper flakes.

You gotta put salt in it.

-Remember? -I am. Thank you, Ms. Tina.

You don't want no bland stuff up in there.

Boy, that's some spices. Mm.

Might be a little bit too much spice for the judges right there!

You might have to go see a medic if you take a bite.

Growing up in the house, we didn't have Fourth of July

like everyone else would, like all my other competitors,

so they definitely got ample years ahead of me.

Never used this rig before. It looks like it's got a lot of room

and we got a lot of people to feed, so it'd be great to use it.

I don't know where the power button is.

I don't even know where you put the wood, to be honest with you.

I won the last challenge with items within my wheelhouse.

Today, here I am with a meat I've never seen or touched

and a smoker that I've never used before.

I just don't know how it's gonna turn out, so I'm trying to test it.

This is gonna be my test, see if hot and fast works.

I got two things I know how to do,

one unit, I don't even know if it's workin',

and a meat I've never seen before.

Hopefully, I can make somethin' good out of it. I know I can.

I know fire and meat, so that's all I need.

-Did you grow up around tri-tip? - No.

Tri-tip was definitely

not prevalent in the Southeast.

Tri-tip I first ran into on the West Coast.

It's really more of a California thing,

and Rasheed's a Georgia boy,

so I don't know if he'll know what to do with this piece of meat.

I refuse to be beaten by a challenge.

I'll always think my way out of whatever situation there is,

so I've gotta stand out with my sauce.

I plan on making a smoked tri-tip

served with a side of chimichurri.

Whenever I'm making a steak,

I like to make a bit of chimichurri to go along with it.

I've just never made that much chimichurri for this many people,

but I'm making this as a sauce, topping, a condiment.

I'm gonna add cilantro and parsley, sage, garlic,

red chili flakes, a little salt, some limes.

I may mince and dice up a habanero,

a Scotch bonnet pepper to toss in there.

It's a great Latin condiment.

My goal is to make sure

there's always some element of my heritage in there, one way or another.

All right. Here we go.

I had forgotten about the sides.

Uh, yeah, there are sides happening, and dessert.

Times 50. So you have to have enough sides, enough proteins for 50 people.

-This is hectic. - I don't envy them.

I've got my meat seasoning, it's cubed.

It is in the freezer.

Next step will be brownies.

This is my mom's brownie recipe

and my father's favorite brownie recipe.

Also my favorite brownie recipe.

I've been eating this brownie my entire life.

You don't wanna overcook it, you want it to be under...

you know, wiggly.

It's so mushy and delicious.

I like to use unsweetened chocolate with butter,

melt that up,

and once those are totally melted, um...

I will add a bunch of sugar and then some flour,

a little bit of vanilla and then a couple of eggs.

I'm making deviled eggs.

These are the yolks, got some mayonnaise in there.

Then I add some salt and pepper.

Every Fourth of July celebration that I've ever been to,

somebody's gonna either bring deviled eggs,

or I'm gonna cook deviled eggs.

It's just a given for a backyard party.

Also gonna crumble some bacon to go up in there.

Bacon makes everything good.

To go with tri-tip,

I plan on making elote, which is a Mexican street corn.

Whipped up some mayo, some lemon juice, some lime juice, salt,

paprika, some of the chili topping I'm putting on the elote.

I wanna get these done 'cause I'm gonna put 'em on the smoker,

get a little bit of that char.

That's what I like, bright colors.

Eat with your eyes.

I gotta get this salad made, 'cause this was my dish.

I mean, I'm the one that chose it, so I gotta make it.

It's gonna have fresh dill, cucumbers, tomatoes with Greek yogurt,

lemon juice and maybe a little splash of vinegar.

I'm usin' green onion 'cause I think it's milder,

less offensive, and, in the heat, it won't leach out so much water

and make the salad kind of runny.

Nobody wants a runny...

cucumber salad.

Boatright.

-Hey, hey. -You feeling good?

I'm feelin' great. I ended up getting the pork chops.

- Nice. -Okay. And what side are you cookin'?

I am not that good at sides,

just to be honest with you.

Uh, salad is somethin' I know I can do.

I don't know one event that we ever went to that we didn't have some sort of salad.

-Or two. Or three. -Hello.

So I'mma do a garden salad, and I'm gonna do a...

recipe that I used to see my mom and my dad do,

a good vinaigrette, uh, based, uh...

salad dressin' with mayo.

I'm gonna make y'all proud today and your taste buds happy.

Good luck, Boatright.

-Thank you. -Good luck.

Boatright's making a garden salad, like...

how good is this garden salad gonna have to be?

Let me tell you, it better be

the best damn garden salad I have ever had.

It better come out of about 42 gardens. His... I'm worried, worried,

-worried about these pork chops. - Exactly.

Leaf lettuce better be made of dollar bills.

-Ooh. - Gonna rely on a salad?

The salad, I only have it partially cut up,

'cause I had to stop, come out here to tend to a fire that went out.

So... that's the name of the game.

-Kev, you wanna give me a hand? -I got you, baby.

Ooh, boy!

Can y'all come on over for a minute?

Uh-oh. What now?

You gotta be kiddin' me.

- We got a little treat. - Whoo! Look at 'em!

-Oh, my gosh! Look, it's alive! -Crawfish!

- Look at it! Look at it! - Oh, my God!

Whoa! I got a fighter on the floor.

I want it... I want it to fall onto my plate.

-It's okay if it falls. -Lemme get that. That's my phone. Hello?

No, I gotta call you back. We're doin' a mid-smoke challenge.

Oh, no!

Seafood. Oh, my!

Oh, God. Okay. I gotta figure this out.

I gotta figure out how I'mma work with this.

I love shellfish, but I can tell you this much.

I don't cook with it.

I didn't see the twist coming.

Oh, my God!

Would have been great to know about it earlier in the day,

because I am Type A.

I kind of have, like, a total time schedule laid out.

Like, every single step I've identified already

and I've planned for.

There wasn't time in the schedule for a twist.

Well, where I'm from, there is no celebration, especially in the summer,

but any time of the year, with family you gather together,

that is without seafood, okay?

We're talkin' grilled, broiled, fried, sautéed, smoked, you name it.

So we thought we'd add a little seafood to the mix.

I don't know how y'all are, but I cook lobster.

I cook scallops. I cook shrimp on the grill sometimes. It's so hard.

These could have flavor that is succulent...

or nasty.

You guys' challenge is,

we would like each of you to create a delicious seafood appetizer

to serve 50 first responders.

-No.

All right, y'all. Clock's tickin'.

-I'd grab a bucket and grab some seafood. -Get smokin'. Let's go.

- Need a bucket. - Got my bucket.

Reason we're doin' this sounds crazy, but you gotta be able to spin on the fly.

I'm not gettin' nothin' but oysters.

I wanna see how you adapt right off.

I wanna see who frowns and who's there, like, "Come on, bring it, let's go."

I'm lookin' forward to that.

I'm grabbin' shrimp because it's about the only thing

I even remotely know what to do with.

I can't believe I'm gonna do lobster.

Most everybody went for the shellfish, like the...

you know, the clams, the mussels and the oysters.

So I was trying to strategize and it...

it's not workin'.

So I grabbed lobster because nobody else grabbed lobster.

Sorry.

Did I drop one?

- How much time we got left? - I don't know.

Come on, guy.

I picked a combination of lobster, crab and shrimp.

I love a smoked corn and crab chowder.

And, since I have all those other beautiful crustaceans,

I might as well add them to the party.

I'm gonna call this a corn and shrimp chowder.

First, my sausage, before I even start to think about that.

Growin' up in Jamaica, the ocean was literally my backyard.

My grandfather was a fisherman. He'd take me out on the boat,

and this is actually what we would sort of catch in the nets.

Some shrimp, clams and mussels.

He'd just put it all in a pot and boil it down. And...

curry's like salt in Jamaica. It's with everything.

I'll make amazing curry and lemon garlic smoked seafood broil.

So, uh, I'm gonna put it in the oven to get it going, then finish it over,

uh... my Green Egg to get that smoky flavor.

In my younger days, going to college, I worked in an oyster bar

for about a year and a half.

You gotta break the hinge, cut the muscle at the top of the shell.

Boom, off she goes. And they cook great on the grill.

I was happy as could be when I saw those oysters.

I popped, man. This was like, "Grubbo, this is your day, brother."

I'mma put a butter garlic sauce on the oysters

and cook 'em on the grill with a little Parmesan parsley.

I think I should have enough to please everybody.

Now I gotta worry about my chicken gettin' done.

Where I come from, bait ain't barbecue.

I'm nervous. I don't cook seafood.

I really don't have much of a plan with these,

other than sauté 'em in some butter with some lemon.

Hey, I might do a little shiggin' while I'm here.

Can somebody give me a lesson on how to devein a shrimp?

Come up from the back,

come across, kind of deveinin' at the same time,

peel it open like this.

Get that black vein out the back. That's the dookie chute.

I've got a lot of tricks up my sleeve when it comes to cookin'.

I'm strugglin', man. I am strugglin'.

But it doesn't help that it's hot

and I'm surroundin' myself by fires.

So I've gotta do somethin'...

to get myself together and regroup.

I've decided these long sleeves gotta go.

-Oh, my!

Okay. Okay, I can't... I just...

Uh... Okay.

Good God!

If this jumps...

-Why are they sca-- So scary to you?

It's just I've never had to kill somethin' and then cook it.

There's a first time for everything.

Tina, what is happenin' over here? Like...

Oh, my!

Murder.

I don't wanna go home, so I've just gotta get past....

being afraid of havin' to...

murder the lobsters, dispatch the lobsters.

Dispatched.

Is that the proper word?

Oh, my God, he's lookin' at me.

I don't know if I can even... If I'm tall enough to...

Tina...

-Ooh, Lord!

I think it's done.

I feel like you did good.

I'd hug you, but I might get you dirty.

I should have did shrimp.

The heat is on now, for sure.

Aah! My pork chops have been brimin'.

I cut 'em. I lost count.

When we got stopped for the special challenge,

I thought these pork chops had me nervous.

That shrimp has me nervous.

I still gotta devein 'em and clean my shrimp.

The thing about serving so many different dishes,

you have sides and desserts and proteins, is timing.

I've ground my sausage once.

However, I'm not sure we're gonna have time

for a second grind, which...

Melissa is not gonna be happy about.

You have so many different things goin' on at one time,

and it's so easy to get caught up in doin' one thing

when you need to be doin' ten others.

What I'm gonna do is get it out there on that grill.

My other Fourth of Julys are not this stressful.

I gotta clean all this murder scene up.

I haven't cooked a thing. I haven't cooked a thing!

- Ms. Sylvie. -Yes, sir.

Can I borrow your amazing palate to give this tri-tip a taste?

I've never had it. I can't even get it where I am.

So I actually made a test tri-tip first,

before I started making the rest of my tri-tip,

just so I can understand the muscle structure,

like, how will it cook?

-Lunch.

-Little tough. -Mm-hm?

Little tough. It's chewy.

Tri-tip has grains running in different directions.

So you have to make sure you're cutting those against the grain.

Otherwise, it is an inedible cut of meat.

I'm real happy I got that test one done.

About to put the real ones on right now.

I ran this one at five. I think I'mma run this... the, uh...

all the other ones at 600.

I'm gonna get this first round on on time.

Hopefully, it'll fit.

I really hope this tray will give me what I need and want,

'cause this my first time cookin' on one, man.

Everybody got their style of cookin', man. I'm old school, baby.

I'm low and slow, 'cause I don't think you rush to make somethin' beautiful, and...

it's a art to me, man.

You know what? I don't think that 50 gonna fit on here, Grub.

The biggest issue right now is gonna be space and heat.

What's up with Boatright? How many pork chops is he cooking?

-A boatload.

Has he started on his sides or...

-his seafood? -The seafood is yet to come.

-So he just on the pork chops? -Yeah.

Boatright is showin' his inexperience right now.

It's almost to the countdown

and he hasn't even started on the seafood or the side.

No.

He hooked on those pork chops. They better be some good pork chops.

I've ground my sausage once.

Just gonna fill this guy up.

All right.

So, I'll get one complete one.

Stretch it out.

Stretch it out.

I'll say I'm pleased

that I seem to finally have gotten the casing on the right side.

I did jinx myself!

The casing broke.

So, we're gonna take a little pause.

No problem. Put on some gloves, um...

and do the first round.

All right, we've got one hour.

-Aaah! -One hour left in the cook.

Murder. It's a murder zone!

Time movin'.

Caught it. Caught it!

I don't wanna hold it up far

because I would like it to not break on me.

It is gonna be really close.

My main thing, make sure this chicken's done,

'cause the oysters are 20 minutes out, I started on the oysters.

They only take six minutes to cook. I think... I'm on track.

Got a nice little wiggle to it.

151 on this end.

Hm.

I'm over temp on some of these pork chops.

I'm worried about Boatright, because pork chops is such a lean, unforgivin' meat.

The very thing happened that I didn't want to happen.

They don't have the look that I need.

If you cook it too early or too long, you can dry it out.

I don't want no damn pork chop so dry I gotta eat it in the rain.

I'm a low and slow guy and...

there's definitely nothin' low and slow about this competition.

I'm poachin' some butter with some garlic.

So I wanna do, like, lobster medallions with, like, a seasoned butter.

Of course, I'm gonna put wine in it.

Oh, I sure would like to drink this.

About right now, you ain't kiddin'.

I'm not a big drinker, but I know Melissa likes wine.

Tina has absolutely no idea what to do with these lobsters.

Typically, it tends to soak up the flavors very quickly.

So you have to be very careful about how much stuff you put on it.

I do have my burgers on right now, but I still gotta finish my shrimp.

Thirty minutes, y'all.

I'm glad lamb is somethin' that you don't cook well-done.

Really hot.

Put my...

sausage on.

I hope we're not gonna be graded on the consistency of size.

Worried less about what my links...

look like, because I just needed them to be done.

All right, come on. Come on, get on there, guys.

They smell so good, the dang bees wanna eat it. Get up outta here!

What I have here is the last of the pork chops going here,

and on the Traeger.

I'm fallin' behind.

I'm still lookin' back at this shrimp, like...

what am I gonna do?

That's where I'm at right now.

I still need to make the salad and the shellfish, the shrimp.

And I have less than 30 minutes.

It is definitely not lookin' good for me right now.

The struggle is real.

This is what you call "barbecue disaster" at this point.

Guys, our guests are here.

Oh, God, they're here.

Whoo! Hot!

Y'all welcome to America's birthday party.

Hi!

- Happy Fourth! - Happy Fourth of July, everybody!

Happy recreated Fourth of July.

Hi, y'all!

It ain't over till it's over.

I'm trying to salvage what I got goin' on.

I redeemed myself on some of these.

Most of 'em I'm grabbin' right now, right at 140.

I have somethin' to put on the table.

Even if it's the only thing.

Five minutes, everybody! Five minutes.

Let's go.

Five minutes!

I'm gonna go until they say "stop."

I think they're okay, as good as I can do shrimp.

Man, that's good.

Ninety seconds!

Oh, no, God!

In ten, nine, eight...

-seven, six, five...

four, three,

two, one!

-Happy Fourth of July, everybody! -Happy Fourth of July

- Whoo! -It's a Fourth of July miracle.

- Yeah! -Oh, my God.

This challenge was very hard.

Oh, hallelujah!

It's all up to Melissa and Kevin now to taste what we put before them.

Oh, my God.

Whew.

This is for our first responders.

For the people who put their lives on the line for us.

So you better wanna get 'em some good stuff.

Give them some of the best food,

best barbecue you ever cooked in your life,

because these are the people who take care of you.

All right, judges. Let's start with Grubbs.

I made Grubbecued chicken with some Carolina barbecue sauce,

some garlic butter grilled oysters,

blueberry cobbler with a little honey in it.

Boom, man. I think I can bring the judges around. I really do.

...cucumber, topped with shrimp cooked in, uh...

-Pretty good barbecue chicken. -Tastes like good chicken.

Ooh, he's got a cake. I like cake.

I will tell you, this barbecue saucin' is good.

-I catch sweet, I catch heat. -Yeah.

I still don't have quite, probably, enough salt.

- But...

but I'm catchin' more flavor.

Cut that oyster.

-Nothin' special, but not bad. - Mm. Not bad.

Ol' Grub came through a little bit.

Pretty good bounce-back.

-I was about to say. - Yeah.

Would you like to try some tri-tip?

I made smoked tri-tip served with a side of chimichurri,

smoked mussels, clams and shrimp, and a lemon curry garlic butter,

and Mexican street corn.

For being my first time ever serving tri-tip,

I have no idea what the judges are gonna say.

That tri-tip's not bad.

I think there may be one or two pieces in here

that may not be cut across the grain,

so they're gonna be a little tough.

Uh-huh.

But the piece I had was very tender.

And that's what I'm judgin'.

The chimichurri sauce was excellent.

-Flair to it. -Yes.

All right, guys. Next up is Ashley's burger.

I made a bacon brisket burger, mashed potato salad

and Ashley's easy shrimp.

And I'm startin' to question, did I do enough?

This little shrimp...

sad, pathetic little shrimp thing?

-Yeah. -I don't even taste it.

-Mm. -He said he never cooked seafood before,

-and he's right. -And it shows.

-Yeah. -And it shows.

Give me a little taste.

-Patty, what did he make that patty with? -Brisket.

-He-He ground up brisket. -Oh, my God.

Mm, mm, mm!

That is so good.

That's a good-ass burger.

This is a cowboy tomahawk rib-eye steak. I smoked it, then grilled it.

I made some tomahawk cowboy rib-eyes,

Japanese mayo shrimp and deviled eggs.

I hope the judges like it.

I don't taste any seasonin' on that tomahawk.

Not as much as I would want on it.

The area surface where you have the seasoning

is not hitting your tongue, we're not getting any flavor.

That's a good damn deviled egg. That's a hell of a deviled egg.

I'm not gonna say it's as good as my deviled egg.

- Word. -But it's a pretty good deviled egg.

How's that shrimp?

It's pretty, pretty, pretty good.

This is a sweet Italian sausage.

I made sweet Italian sausage with a Dijon aioli,

corn and shrimp chowder,

and Mom's brownies.

The sausage, I'm pleased that I got that sausage on the plate.

Oh. I don't know what that is. I just got a mouthful of fat.

Ooh.

The meat emulsion is just not proper.

I don't like the flavor.

- The flavor is not there for you? -Mm-mm.

That sausage, she went with a 50/50 meat to fat ratio.

I mean, it was really just a hot mess.

And the end result shows.

Yeah, I gotta agree with you on, uh... on Georgia.

I was very... Like, from the start, I'm sayin' I'm a sausage guy.

Once again, I was disappointed with the sausage.

Her chowder wasn't bad. I really, really enjoyed that.

-Yeah. - And to make a man

who's not a brownie man like a brownie...

I think that was pretty good too, good dessert.

But Georgia's sausage, which was the main course,

she totally fumbled that one.

Mr. Boatright.

Man, them pork chops look good!

I made today the brined pork chop and the garden salad.

I never got a chance to make Mama's dressin'.

And the shellfish...

- Let me steal a little sliver. -Yeah.

-Tender enough? -Whoo!

That's tender as a mother's love right there!

All right, that's-that's it!

I am hopin' with everything in me

that this pork chop is so kick-butt good that they be like, "Hey...

Biggie J, baby, you got to stay.

This pork chop's off the chain, we need more from you."

First of all, this is not a dish.

This is pork chops with some garnish.

He didn't get the seafood item.

-Yes. - Very disappointing.

All he can do is give me these two pork chops?

These better wow the hell out of me when I eat 'em.

- That's-- -Really good.

-That is juicy, flavorful. - Yeah.

It's actually pretty damn good.

- Yeah. -Yeah.

This is drunken lobster.

Used a whole bottle of Sauvignon Blanc.

And I didn't drink any of it, I promise.

I made lamb kabobs, Middle Eastern style,

and tzatziki salad and drunken lobster.

I'm really thinkin' this can go either way.

Mmm!

Now, Melissa, you look like you are in heaven right now.

- That is good. -Okay.

It's that good, huh?

This is grilled perfectly. The texture of it's good.

I don't know what's in that butter.

That may be the best lobster I've ever eaten.

Mm. I like the lamb. I can taste the Greek seasonings on it.

I can do with or without the salad.

-Mm. -But the lamb, it's perfectly cooked.

It has wonderful texture. It has great flavor.

You guys think you're ready?

-All right. - All right, everybody!

We just wanna say thank you guys so much for coming.

Once again, happy Fourth of July.

And let's have a round of applause to our first responders

and EMTs who showed up tonight.

-Thank you. - Thank y'all for comin'.

- Yeah. - Happy Fourth!

-Yeah... -Did y'all have fun?

-Whoo! -Yes!

-Oh, yes. Definitely. -Did we ever?

One of you really blew us away

with your buffet dishes today.

One of y'all went out your comfort zone,

and you nailed it, and that's exactly what we asked for.

Today's best Fourth of July dishes were made by...

Congratulations, Tina.

-Oh!

Tina!

I'm not crying! I'm gonna jump!

- Oh! You deserve it. -I can't believe that!

Tina, I thought your dishes were fantastic today.

I guess I'll have to cook lamb for people now.

Oh, my gosh, thank y'all so much!

As much as we would love for all of you to stay,

unfortunately, we have to send somebody home.

So, judges, whose fireworks

failed to go off?

Georgia...

-Oh, no. - ...step forward.

And Boatright, step forward.

Sorry to say, both y'all plates had a few issues.

Georgia, I thought your chowder was excellent,

but you fell short on the main focus, your sausage.

The fat to meat ratio was just completely off.

You should've gone with the 70/30. You went with the 50/50.

Understood.

Boatright, this competition today was about value.

Gettin' everything done.

Only thing we got on that plate was a pork chop,

which I gotta say,

it was one of the best pork chops we ever had.

You hit the ball on that.

-Hit it out the park. -Thank you.

It was excellent, it was juicy, it was smoky, it had good flavor,

but everybody else here had to bring everything home.

-Yeah. -And we needed you to bring those sides

and that seafood dish home.

We didn't have anything else to judge, unfortunately.

I understand.

So, judges, I know it's a hard decision to make.

Who's goin' home today?

I'm so sorry.

Boatright.

Your dish fell a little short today. You'll be the one goin' home.

All right.

I had to make everybody else carry the weight, and, uh...

I didn't bring my A-game, didn't make the mark.

I came to this competition to bring myself out of my comfort zone,

and sometimes, in barbecue,

you're not bringing your A-game,

you're in your head or whatever the case may be. You have a off day.

But you always come back.

You keep on fightin', keep on pushin', and you live to smoke another day.

-Keep in touch. -Definitely, definitely.

You know what?

I wanna raise a toast for a wonderful party.

Everybody put heart and soul into it, but I gotta give it up for our winner,

-Tina. - Yeah! Tina!

Thank you!

Listen, y'all gonna clean all this up? 'Cause we're tired. It was a long party.

Yeah!

- We got it. - We got it.

We got it, don't you worry.

For our next challenge, get your wet naps and bibs ready.

We're fixin' to rack up some serious ribs.