Original subtitles

[Bear] And, oh, oh, here he is.

[Gordon Ramsay] That's a massive barracuda.

[Bear] Come on.

[Gordon Ramsay] Come on. Come on, baby.

[Bear] Drop it, drop it, drop it, drop it,

drop it, drop it, drop it. Let him eat it.

[Gordon Ramsay] Take it.

Now he's on. He's got it.

[Bear] Come on.

[Gordon Ramsay] [bleep] Come on.

[Bear] Oh!

[Gordon Ramsay] Right now, I'm between

mainland Florida and Cuba.

And trust me, the waters here are so shallow,

and they're filled with coral reefs.

Now, over the past few centuries,

they've claimed over 1,000 boats.

I just hope I don't add to that list today.

I'm in the Florida Keys,

a series of 1,700 islands that extend over

100 miles out into the Gulf of Mexico.

This area is so removed from the mainland that locals have

their own name for it, the Conch Republic.

I'm here to meet Chef Paul Menta.

Now, according to my GPS,

he wanted to meet me right here.

But honestly, it seems like we're in the middle of nowhere.

Where is this guy?

Seriously?

[bleep] no.

That's not him. No, surely not.

[bleep]. What the?

[bleep] hell. You're crazy!

Standing in the middle of the Florida Keys and all of a

sudden this bird flies over me.

What in the heck is going on?

This guy means business, let me tell you.

He is not messing around.

Trust me, he's the real deal.

I mean, if he can show off like that to meet me, that man,

he's got some balls, let me tell you.

Paul!

[Paul Menta] Hey, hey.

[Gordon Ramsay] What was that flying over me?

Can I bring it in?

[Paul Menta] Yeah, just let it glide in, man.

It's really shallow in here.

[Gordon Ramsay] Man. Geez. Good to see you, bud.

[Paul Menta] Good to see you.

- That was crazy. - Yeah.

[Gordon Ramsay] Paul Menta is a true Keys culinary connoisseur.

In his 30 years living in the Keys,

he has served as a chef at several of the finest

establishments in the Conch Republic.

Co-founded three local eateries and opened up

a sustainable fish market and a rum distillery.

The only thing Paul hasn't done is learn how to execute

the subtle arrival.

What a place.

[Paul Menta] Crazy, right?

The tides are crazy like the people here.

[Gordon Ramsay] That bloody jump was crazy.

What the hell's going on here with the barrels?

[Paul Menta] Doing a little bit of work, too.

Salt curing some barrels.

Bring them back to the distillery later and

fill them up with some rum.

[Gordon Ramsay] You're actually salting rum.

[Paul Menta] Yeah. Think about it like we do as a chef, right?

[Gordon Ramsay] Sure.

[Paul Menta] Put salt water in here, let that cure,

bring out all that flavor.

[Gordon Ramsay] I love that.

[Paul Menta] We got to get them up on the beach.

We can roll these up.

- Just roll them. - Let's get, yeah.

Let's get these smaller ones up here.

Once I got that brine in there, I know the wood's all opened up.

All that vanilla and all those things are exposed

inside the wood.

And then we get the high proof in there.

[Gordon Ramsay] Wow.

What a great technique, by the way.

Paul tells me that when he started salt-curing

his rum barrels, people thought he was crazy.

[Paul Menta] You're not bad, man, you're not bad.

You're getting it right up there.

[Gordon Ramsay] I'll tell you, these are not light, are they?

Bloody hell.

Luckily, he stuck to his guns.

Because it's now rated one of the top 10 craft distilleries

in the United States.

[Paul Menta] The salt lowers the pH in there.

- Right. - Makes it smoother.

[Gordon Ramsay] Mm-hmm. It is good.

I'm so happy to go back down to the Keys because

these things are sparse, aren't they?

They're spread out for hundreds of miles.

[Paul Menta] Well, and it's little islands everywhere,

but there's more ocean than there is land.

[Gordon Ramsay] Yeah.

[Paul Menta] So that's what makes it great.

That's why you have to go around the Keys in a boat.

That's how we get around,

because we farm, you know, stone crab, lobster, fish,

the ocean is our farm.

[Gordon Ramsay] We're so close to the Bahamas.

[Paul Menta] The Bahamians, they came here.

They brought their food culture with them.

You have all these generations down here and everything.

You know what?

If you want to put in the hat, man.

I know you're not used to the heat down here and stuff.

[Gordon Ramsay] I am struggling like there's no tomorrow.

This plethora of ocean specialties,

it must be a dream come true.

[Paul Menta] I've done fine dining and done the thing

with the stars.

And I’ve also done things down here where I do $5, okay?

$5 is a lot harder to do because that's what everybody wants.

They want a sandwich or something,

but they expect it to be incredible.

[Gordon Ramsay] Right.

[Paul Menta] That's the tough thing about people that live

down here in the Keys.

You give them something to eat,

and it could be piled up on the plate and

looking all sorts of fancy and everything.

The, mm, sorry, sorry, Bubba.

I'm not eating that.

It's the simplicity.

They want quality.

[Gordon Ramsay] And who's Bubba?

[Paul Menta] Bubba is everybody around.

Bubba and Cuz.

When somebody's calling you Bubba,

you hope it's with a smile.

You know, our locals are colorful.

At the end of the week,

we're gonna be cooking off for the locals that you

go out and meet.

And those Bubbas are gonna be particular.

But we have, like, a real special guest.

He's been here.

His family has been here for generations.

Pastor Kerry.

[Gordon Ramsay] Pastor Kerry.

[Paul Menta] Pastor Kerry, yeah.

[Gordon Ramsay] He's the real deal.

[Paul Menta] And his family, his lineage goes far and wide.

And, like, he's gonna tell you if you're,

you're cooking with soul or you're cooking with coal, man.

[Gordon Ramsay] Impress the pastor.

That's gonna be a tough audience to please,

let me tell you.

And Bubba.

I mean, I don't know what Bubbas are,

but I think I’m about to find out.

Phenomenal chef, great reputation but, come on,

how competitive are you?

[laughing]

[Paul Menta] Well, I kite surfed from here to Cuba

for a world record.

And then, I made the world's largest key lime pie.

[Gordon Ramsay] [bleep]

So super competitive. I like that, though.

[Paul Menta] Yeah. You know, I mean, it's got to be.

[Gordon Ramsay] That man is on it, let me tell you.

I mean, he's fit as a fiddle.

He holds records for kitesurfing.

I don't get jealous much in life but, man,

that guy is oozing talent.

Mate, I'll see you in a week.

[Paul Menta] Yeah.

[Gordon Ramsay] Hey, do you want a lift back?

- No, I’m taking this. - You sure?

So, it's time to start building my menu,

which Paul says should taste five-star but feel like $5.

Bring it on.

Now, if I've got any chance of keeping the pastor happy,

I've got to get my hands on some of the best ingredients

the Keys have to offer, and that is stone crab.

Now, come on, let's be honest.

My food's got to be twice as good as Paul's if I stand a

chance of beating him.

But I've got not one but two secret weapons up my sleeve.

Where in the hell are they?

What the hell?

It seems that meetups in the Keys come with a time

but not necessarily an address.

[Amanda Gale] There he is.

[Emily Gale] There he is.

[Gordon Ramsay] Ladies! Seriously?

[Amanda Gale] Good morning. Go to the bottom.

[Gordon Ramsay] Oh my God. You guys are crazy.

You're mad.

[Amanda Gale] We got to be quick.

[Gordon Ramsay] Quick. Yeah, quick.

- Come. - My secret weapons.

Twins Emily and Amanda Gale are

accomplished local boat captains.

These ladies have an endless knowledge of Florida fishing,

and they're gonna lead me to the most iconic ingredients

of the Keys seas, stone crab.

[Amanda Gale] There you go.

- Good to see you. - Good job.

[Gordon Ramsay] Good. Stone crab. We ready?

[Amanda Gale] Yeah, we're ready.

[Gordon Ramsay] What a beautiful boat, by the way.

[Amanda Gale] Thank you. Let's do it.

[Gordon Ramsay] Got you.

Powerful things, right?

[Amanda Gale] So, one stone crab can crush down

19,000 pounds of force per square inch.

So got to be really careful.

[Gordon Ramsay] Okay, rule number one.

No fingers near the crab claws.

So we empty the trap. Crabs go in...

[Emily Gale] Well, you can't keep the whole crab.

You have to harvest the claw.

[Gordon Ramsay] What?

[Emily Gale] And then, keep the claw and put the crab back.

[Gordon Ramsay] Hold on a minute.

So you can't, you take one of the claws off?

[Emily Gale] That's correct.

[Amanda Gale] Yes. We can only harvest the claws.

We just take one to leave them with another.

Even in the wild,

and if the crab gets in a fight or in a messy situation,

they will voluntarily release their claw.

[Gordon Ramsay] Gotcha.

I mean, in terms of sustainability, that's great.

[Emily Gale] Yeah, it's great for sustainability.

- Wow. Okay. - Yeah. All right.

Well, we're right here, so let's grab this trap.

[Gordon Ramsay] Right.

[Amanda Gale] Reach out and grab under that buoy.

Grab the line. Good.

Okay, and then walk your hands up the gaff.

Now, you can grab the line. I'll grab the gaff from you.

[Gordon Ramsay] Thank you.

[Amanda Gale] You got to keep pulling.

And we put it on top of the mat.

[Gordon Ramsay] Gotcha.

[Amanda Gale] There we go. And, okay, what do you see?

- There are lots of crabs. - Oh my gosh.

- Wow. - We're doing good.

- We're loaded. - We're loaded.

- Wow. - So we've got seven crabs.

- Oh, yeah. - Holy [bleep].

[Amanda Gale] You got a sensitive stomach...

[Gordon Ramsay] Oh my good God, they stink.

The rotting bait had my eyes watering.

Oh my God.

But one look at the beautiful stone crab and

I forgot all about the smell.

Ah, [bleep].

And about my promise to keep my fingers away from the crab.

[Amanda Gale] Do you want to use the tongs?

[Gordon Ramsay] Wow, they're fast, man.

[Amanda Gale] I would... Oh my God, you're making me nervous.

[Gordon Ramsay] That's...

[Gordon Ramsay] Here we go. No, here we go.

[Amanda Gale] Oh, he's doing it. Or, oh, perfect. Okay. Yes.

- Oh, no. - So, you can grab...

[Amanda Gale] There you go. So hold him out.

- Bloody hell. - Yeah, see how strong they are?

[Gordon Ramsay] They are so strong. Yes.

[Amanda Gale] Eh, no.

- Oh, seriously? - That's a no.

[Gordon Ramsay] You lucky little bastard.

[smooching]

[groaning, yelling]

Damn. That's a great claw there. Look, look at that.

[Amanda Gale] That is a, that, I would call that a colossal size.

[Gordon Ramsay] That is beautiful.

[Amanda Gale] All right. So that's a keeper.

[Gordon Ramsay] Got you.

[Amanda Gale] All right. So this is how we're gonna do it.

Basically, rotate his elbow joint towards his body.

Yes, that was perfect.

- Wow. - Good job.

You did a great job.

[Gordon Ramsay] Hold it down, twist it around in a

"C" shape formation,

and get that back in the water to start growing again.

Throw it back in?

[Amanda Gale] Yep. Throw it in.

[Gordon Ramsay] Bloody hell.

Snapping off the claw, to the average Joe,

it would like it's, it's doing it harm,

but it's actually a really smart way of not killing the crab.

[Amanda Gale] Oh. We had a crab fight.

[Gordon Ramsay] Oh, [bleep].

There's been a massive crab fight.

[Amanda Gale] You're, you're wild. I would...use these.

[Gordon Ramsay] I'm telling you.

[Gordon Ramsay] And these ones are keepers?

[Gordon Ramsay] Seeing those crabs fight like mad,

it just reminds me so much of Paul and I.

Trust me, I'm getting the ingredients,

and the battle hasn't even started yet.

He is a beauty.

[Amanda Gale] Another great keeper.

[Gordon Ramsay] Boom.

Just the size of those claws,

the sweetness of that meat underneath that shell.

Honestly, I can't wait to start cooking with those things.

[Amanda Gale] Okay.

[Gordon Ramsay] Fantastic for the final cook.

[Amanda Gale] Well, we have one more species that we think

you need to bring.

And we like to call them the cockroaches of the sea.

[Gordon Ramsay] The cockroaches of the sea.

[Amanda Gale] The cockroaches of the sea.

[Gordon Ramsay] And they taste as good as those crab?

[Amanda Gale] They're just as good.

You might have to work a little bit harder

to catch them, though.

[Gordon Ramsay] Let's go, girl.

[Amanda Gale] Let's do it.

[Gordon Ramsay] So the cockroaches of the sea are

a more appealing menu item than they sound.

They're spiny lobster.

But the twins caution me that while the diving is shallow,

it's not without its risks.

[Amanda Gale] Big Mo is said to be a

14-foot hammerhead shark that divers have seen,

fishermen have seen.

We have friends that have seen Big Mo.

[Gordon Ramsay] So it's not a myth.

[Amanda Gale] It is not a myth. Big Mo is a legend down here.

[Gordon Ramsay] Wow.

So that's the spot there.

[Emily Gale] Yes.

So, let's say that this lobster is inside the coral head.

[Gordon Ramsay] Yes.

[Emily Gale] You won't see its body,

but you will see its antennas sticking out.

What you want to do is go down with your net and tickle stick.

I put the tickle stick in...

- Net, hold on. - Net. Your net.

- Net and what? - And your tickle stick.

[Gordon Ramsay] Hold on a minute.

[Emily Gale] And it's called the tickle stick because you,

quite literally, want to tickle the lobster so he walks forward.

So that once he walks far enough out,

that's when you want to take the net and you put

it behind him.

And they will swim back right into the net.

- Great. - All right?

- Okay, are you leading? - Yep.

[Gordon Ramsay] Okay, let's go.

[Emily Gale] Grab a net.

[Gordon Ramsay] Net. Tickle stick.

[Emily Gale] Grab a tickle stick.

So remember we talked about Big Mo.

The big hammerhead.

We're not too far from his home.

[Gordon Ramsay] So if we see, we just stay calm.

[Emily Gale] Just leave him be, yeah.

[Gordon Ramsay] Okay. Good luck, girl.

I'm not sure how wise this is,

but into the belly of the beast we go.

Hopefully, not literally.

[splashing]

[Gordon Ramsay] Because of the wind and the waves,

the visibility underwater is less than ideal.

And if Big Mo shows up,

I suppose the only thing I can do with the gear

Emily's given me is try to tickle him to death.

It's not that far down to the coral reef,

but your breath doesn't last as long when your heart is racing.

Damn. [bleep]

[Gordon Ramsay] Then, I finally spotted what I came for.

The antenna of a spiny lobster.

But of course, my breath ran out again.

And while I was up gasping for air...

Emily swiped my find, literally, right out from underneath me.

[Amanda Gale] You did it!

[Gordon Ramsay] That's a beautiful one.

[Emily Gale] We got ourselves...

[Gordon Ramsay] That's a beauty.

[Amanda Gale] Wait, wait. I need to know.

Who caught the lobster?

[Gordon Ramsay] Well, hold on. She stole it.

- You stole it? - Because I tickled it.

[Emily Gale] He went down.

He used his tickle stick. Had to come back up.

[Gordon Ramsay] And then, whilst I was catching a breath,

she nipped it.

Yeah, we got it. That's the most important.

Good job.

[Amanda Gale] Good job. That's a good lobster.

[Emily Gale] Yeah, it's a nice one.

[Gordon Ramsay] That's a beauty.

Come on. That is going to the big cook.

[Amanda Gale] There we go. All right.

[Gordon Ramsay] Yes.

Now that I've got some seafood sorted,

it's time to get back on dry land.

Because I'm in the tropics,

I'd love to get my hands on some exotic ingredients.

Now, I've heard about a spot that grows fruit like no other.

So I'm heading to meet a guy who has what they call

the Garden of Eden.

And hopefully, I can find more than an apple.

[rumbling]

Patrick.

[Patrick] Hey, Gordon. What's going on, brother?

[Gordon Ramsay] Yeah, what a place.

[Patrick] Welcome to the Grove, man.

[Gordon Ramsay] This definitely isn't the image I had of what a

Garden of Eden would look like.

Did somebody forget to water it?

What a contraption that is.

[Gordon Ramsay] Did you say you were making soil?

[Patrick] Yeah. We're making mulch and then

we also make soil.

[Gordon Ramsay] Incredible.

Now, they say this is the only farm anywhere in the Keys that

you've got some of the most exotic fruit.

[Patrick] It's a legendary farm, man.

Started back in the '50s.

I want to show you the place.

[Gordon Ramsay] And how bigs this farm?

[Patrick] Two acres.

Back in the 1950s, this inventor named Adolf Grimal

built up these waterways and, basically,

went around the tropical world collecting rare fruit trees.

He brought it back,

and by the '80s people were coming around

from all over to see his Garden of Eden,

as they called it.

[Gordon Ramsay] This garden is teeming with fruit trees.

But Patrick wants to show me the rare goodies I won't be

finding in any store here.

[Patrick] We have stuff that doesn't exist

in continental United States.

That's how rare it is.

[Gordon Ramsay] That's incredible.

[Patrick] We have the star apple right here.

It's also called caimito.

[Gordon Ramsay] I've never heard of that. Caimito.

[Patrick] Yeah, caimito.

[Gordon Ramsay] Here I am, thinking I know my fruit.

But right out of the gate, I’m proven wrong.

[grunting]

[Patrick] There you go.

[Gordon Ramsay] Man. Now, what are these? These are?

- There are sapodilla. - Sapodilla.

[Patrick] So, it's a, it's like a brown sugar cinnamon flavor.

Delicious.

[Gordon Ramsay] Bloody hell. Sapodilla is a new one for me.

I've gone to every corner of the world,

but I’ve never come across that.

[Patrick] Just get it under there, and then flick it.

[Gordon Ramsay] Flick it.

[bleep]

[Patrick] Nice job.

[Gordon Ramsay] Man, that is incredible.

[Patrick] I have the only breadfruit grove in

continental United States.

[Gordon Ramsay] Seriously.

[Patrick] 250 fruits per year about.

[Gordon Ramsay] Wow.

Breadfruit I've worked with before, and that's unique.

All these little jewels help to fill up my trinket box

that I don't think Paul's expecting this.

Now, honestly, it's an absolute dream.

I'd love to buy a box of ingredients.

[Patrick] Hold your wallet. Hold your wallet. No, no.

Here at Grimal Grove,

we have a thing called a barter system.

[Gordon Ramsay] Barter. You want my hat?

[Patrick] No, you're gonna make some mulch.

You know the big machine and that mulch?

[Gordon Ramsay] Yes.

[Patrick] You're gonna make some.

[Gordon Ramsay] He wants to put me to work.

Another part of becoming a Bubba.

I can't wait to get behind the wheel of that beast.

Until I realize I have no idea if it even has a wheel.

Old trees and palm fronds are fed into the machine that

grinds them into a mulch.

Dirt sifts to the bottom of the mulch pile,

leaving behind the soil that makes this grove thrive.

[Patrick] Go ahead, Gordon!

[rumbling]

[rumbling]

[Gordon Ramsay] [bleep].

Getting behind those controls on that machine.

[rumbling]

I grew up, as a six-year-old, with one of those little,

dinky toys.

As an adult, I realize this is no toy.

[rumbling]

[rumbling]

[Gordon Ramsay] Once I got the hang of the controls,

operating this machine was much more fun than I expected.

In fact, I'm starting to consider a career change.

The processing of that soil, that's rarely found on the Keys.

This place is laden with sand.

If it's not sand, it's coral.

So to produce soil like that in the middle of the Keys is

a big find for me.

[Patrick] Kill it, Gordon.

[Gordon Ramsay] All done?

Mulch, precision, and fingers crossed, some amazing fruit.

[Patrick] Great job, Gordon.

[Gordon Ramsay] Oh my goodness me.

[Patrick] How was that?

[Gordon Ramsay] That was amazing. Honestly.

[Patrick] So this is the first time you've mulched, huh?

[Gordon Ramsay] Oh my God. And this is it.

[Patrick] This is it.

This is what eventually it turns into.

[Gordon Ramsay] Look at that.

[Patrick] We don't have a lot of soil in the Keys,

so this is important for us.

[Gordon Ramsay] What an amazing process, honestly.

[Patrick] And guess what we get from it?

[Gordon Ramsay] Look at that. Oh my God. What a bounty.

So is that for me?

[Patrick] That's for you, man.

[Gordon Ramsay] Oh my goodness.

Paul bangs on about the sea, and that's their farm.

Well, I've got news for Paul, let me tell you.

I found a farm. Honestly, thank you, bud.

[Patrick] Hey, thank you, bro.

[Gordon Ramsay] And continued success.

[Patrick] Thank you.

[Gordon Ramsay] Patrick, what he's done, the resourcefulness.

But more importantly, just what it produces.

Exotic fruit like no other.

And that is the key to winning this challenge

at the end of the week.

I've only got two days left before the final cook and,

honestly, I definitely need to get a proper local fish

on my menu.

Now, I'm fairly certain I've caught nearly

every fish in the sea,

but there is one fish in these waters called a grunt,

which, come on, doesn't sound very appetizing.

But they say it tastes phenomenal.

Bear! Good morning.

[Bear] Morning! You made it!

[Gordon Ramsay] Finally! Are we ready?

[Bear] Yes, sir.

[Gordon Ramsay] It's good to see you, man.

[Bear] You, too, man. What's happening?

[Gordon Ramsay] Absolute pleasure.

[Bear] Good to see you.

[Gordon Ramsay] His name is Bear and he looks the part.

A giant man with thick facial fur blowing in the wind.

I hope the grunt don't have a fear of Sasquatch.

Shall we?

Grunt. What's so special about the food?

What do they taste like?

[Gordon Ramsay] And they grunt because they grind their teeth?

[Bear] Yeah, you'll hear sometimes.

Like, ruhr, ruhr. You know, they'll grunt.

- Oh, really? - Yeah, yeah.

[Gordon Ramsay] That's hilarious.

[Bear] Actually, kind of liking it right here.

[Gordon Ramsay] Yeah? Excellent.

Okay, what's first, Captain?

[Bear] We're gonna use this squid right here for the grunts.

Stick them on the hook.

Just like that.

[Gordon Ramsay] Right, excellent.

[Bear] See if you can't catch two at a time. You know?

[Gordon Ramsay] You never know. Man, I need some grunt.

Come on, baby. Take it.

There you go. Got a bite already.

[Bear] Oop, ope.

[Gordon Ramsay] Come on, baby.

[Bear] Could be a grunt.

[Gordon Ramsay] Is that a grunt?

- Nope. - Damn.

[Bear] Oh, yeah. Don't touch that one.

- Is that true? - Pufferfish, puffer.

- Oh, it's a puffer. - Yeah.

[Gordon Ramsay] [bleep] I got off to a cracking start.

Bite on the very first cast.

Wrong fricking fish.

Man, not what we wanted.

- Nope. Nope. - Yep.

[Bear] Oo, there he goes. Come on.

[Gordon Ramsay] Now, this is a grunt.

[Bear] There you go.

Oh, that's a, that's a lane snapper there.

[Gordon Ramsay] A land what?

[Bear] Lane snapper. We got to send him back.

[Gordon Ramsay] Man.

Is that a grunt?

[Bear] And that's how you catch a grunt.

[Gordon Ramsay] [bleep] Seriously? I mean, really?

Honestly? [bleep]

Three different fish, and you get the grunt.

[Bear] Double grunt.

- Can we keep those? - Yep.

[Gordon Ramsay] How is that possible?

You get one cast and bring in two grunts.

Big Bear is hooking in two grunt at a time.

What a grunt.

Come on, man. Share the love, Bear.

It's amazing the noise they make.

You can hear them grinding their teeth.

[Bear] Yep, yep.

[Gordon Ramsay] Okay, Bear. Can we swap sides?

Let me go to that side for a bit?

[Bear] Yep, yeah, yeah you get wherever you're comfortable.

[Gordon Ramsay] Yeah, please. This is, this is crazy.

[Bear] I'll come right over there where you're at.

[Gordon Ramsay] People say fishermen are superstitious.

But it is a fact that only one side of this boat

is catching grunts.

And sure enough...

[Bear] Uh-oh. Uh-oh. Now he might be in the game.

[Gordon Ramsay] Yeah. Yes.

[Bear] Perfect. Yeah.

- That's a keeper, yes? - That's a keeper. Yes, sir.

[Gordon Ramsay] That's great.

[Bear] Come on.

[Gordon Ramsay] Is that a grunt?

[Bear] That is a grunt.

[Gordon Ramsay] That's a keeper.

[Bear] Whoo. Double grunt.

[Bear] Beautiful.

[Gordon Ramsay] That's a lovely grunt.

Grunts were coming in fast and furious.

And in no time, I had enough for the big cook.

[Bear] Woo-hoo.

[Gordon Ramsay] Nice.

[Bear] Uh, oh, here he is.

Here, here's a four-foot barracuda right here.

[Gordon Ramsay] Oh, wow. Look at that.

That's a massive barracuda.

Bear has spotted a barracuda.

And there's only one thing to do.

Catch it.

[Bear] Using dinner for bait.

[Gordon Ramsay] Luckily, I have a boatful of its

favorite food, grunts.

[Bear] Come on.

[Gordon Ramsay] Come on.

Where is that beautiful barracuda?

He's got it.

[Bear] Drop it, drop it, drop it, drop it, drop it, drop it!

Let him eat it.

[Gordon Ramsay] [bleep] He came back.

- He's got it. - Come on.

[Gordon Ramsay] [bleep]

[Bear] Hoo, there he goes.

[Gordon Ramsay] [bleep] Man.

[bleep] Come on.

[Bear] What, what happened?

[Gordon Ramsay] Oh, [bleep].

[Bear] You lose it?

[Gordon Ramsay] [bleep]. Damn. That was a big barracuda.

I got too excited.

Bear said, let it run.

Let it take it. Let it run.

And I didn't.

So that was definitely the one that got away.

[Bear] Well, we got our grunts and let's get you back.

And got the perfect person to teach you how to cook them.

[Gordon Ramsay] You.

- Nope. - Who?

- Seriously? - Yeah.

- The pastor's wife? - Yeah.

She's supposed to be the, the best at it,

so we'll see what happens.

[Gordon Ramsay] So apparently, the grunt fish is gonna be

critical for my final cook.

And I'm about to meet someone who has real inside knowledge

on how to prepare it.

And trust me, right now,

I'll take anything to get a leg up on that Bubba system.

Now, where is she?

Sheena! Such a pleasure to meet you.

[Sheena] Oh.

[Gordon Ramsay] How are you?

[Sheena] I'm great. I've been waiting for you.

[Gordon Ramsay] I'm sorry. I'm sorry. Bear took his time.

Oh my goodness me.

[Sheena] Oh, my goodness.

[Gordon Ramsay] First of all, it's a pleasure to meet you.

I now understand that you are the pastor's wife.

[Sheena] We've been married going on 43 years.

[Gordon Ramsay] I love that.

What's the best way to the pastor's heart?

[Sheena] Through the grunts and grits.

[Gordon Ramsay] Through the grunts and grits.

[Sheena] Through the grunts and grits.

[Gordon Ramsay] Got you. Should I, should I prep these? Ready?

[Sheena] Oh, yes.

[Gordon Ramsay] Grunts and grits is a traditional dish with

strong roots in the Bahamian culture.

And the recipe flows through Sheena's blood.

Time to learn from a master.

These filets are beautiful, by the way.

Oh, my. Look at that.

[Sheena] Oh! Ah, what are you doing?

[Gordon Ramsay] Filleting the fish.

[Sheena] No, that's not the way we do it.

[Gordon Ramsay] You said filet the fish.

[Sheena] No.

[Gordon Ramsay] Well, how do?

[Sheena] You have to cut it in here.

[Gordon Ramsay] Oh, you take the guts out first.

[Sheena] You do.

- So take the guts out. - Yes.

[Gordon Ramsay] But you don't, you don't want the filets?

[Sheena] No.

[Gordon Ramsay] Got my first big telling off for

filleting that fish.

She wants it kept whole.

You do not mess with the pastor's wife, let me tell you.

Okay.

[Sheena] You know what's good? The eyeballs.

[Gordon Ramsay] Oh, you want the eyeballs kept in?

[Sheena] Yes. We gonna eat that too.

[Gordon Ramsay] Wow.

[Sheena] These are called bird peppers.

[Gordon Ramsay] Bird.

[Sheena] Because they're so tiny.

Put some salt in. Got to put the salt.

Okay, now you gonna mash it. There you go.

Until it gets all together. You just take a little sniff.

[Gordon Ramsay] Oof. Wow.

[Sheena] That's good. Huh?

- That is sharp. - Smells good.

[Gordon Ramsay] Bird peppers range from 50 to 100,000

heat units on the Scoville scale,

which makes them 10 times hotter than a jalapeño.

[Sheena] Push it all the way up to the head.

Make sure the head gets it because you have

to eat the head.

[Gordon Ramsay] We may actually hear this fish grunt again.

[Sheena] Okay, that's enough in there.

[Gordon Ramsay] You sure?

[Sheena] You know how long I’ve been doing this?

For a very long time.

And this is what we're gonna do.

[Gordon Ramsay] Lime juice.

[Sheena] That's lime juice.

[Gordon Ramsay] Inside first?

[Sheena] Yes. There you go.

Oo, that's gonna be so good.

[Gordon Ramsay] Normally, we finish the fish with citrus and

lemon at the end, not at the...

[Sheena] Oh, no. This is Sheena's way.

[Gordon Ramsay] Sheena's way.

[Sheena] Sheena's way is the best way.

- Ready? - Ready.

[Gordon Ramsay] Straight in.

[Sheena] Yes.

Okay. Just leave him in and let him fry.

[Gordon Ramsay] That's it?

[Sheena] Yes, sir.

[Gordon Ramsay] As the fish gets nice and crispy,

it's onto the grits.

Wow.

[Sheena] Look at that.

- Wow. I love that. - Mmm.

[Gordon Ramsay] With the addition of some pigeon peas and

pork fat, these are the darkest,

richest grits I've ever seen in my life.

Oh, wow. That's lovely.

They're really starchy as well.

The fat, the pork rind, and, of course, those pigeon peas,

it doesn't look the best but it does taste good.

Wow. And no cheese?

[Sheena] No cheese, no cheese. No.

[Gordon Ramsay] Okay, just.

[Sheena] You don't put cheese in pigeon peas and grits.

[Gordon Ramsay] Honestly, I thought she was gonna kick

my ass when I told her I put cheese in grits.

[Sheena] No, sir.

[Gordon Ramsay] And do a little spread like we do

in the restaurant?

[Sheena] You...

[laughing]

[Gordon Ramsay] Okay. Now, I’ll get the fish out.

[Sheena] Then you get the fish.

Ahh.

We got to squeeze some more lemon.

[Gordon Ramsay] Lemon. Just in there.

[Sheena] Just in there.

[Gordon Ramsay] That looks beautiful.

[Sheena] That should have enough flavor now.

[Gordon Ramsay] Oh my goodness me.

- Oh, look at that. - Beautiful.

[Gordon Ramsay] You want, you want to give me the eyeball?

[Sheena] Oh, yeah. Come on.

Can't leave without eating the grunt's eyeball.

[Gordon Ramsay] Okay. Grunt's eyeball.

[Sheena] It's gonna be good.

[Gordon Ramsay] Yeah, it looks like my granddad's cataracts.

[Sheena] Oh.

[Gordon Ramsay] Mm.

[Sheena] How is it?

[Gordon Ramsay] The thing wouldn't melt.

It's just, like, this hard ball.

Okay, this is the bit I’ve been dying for.

Seriously.

[Sheena] Right. Got to have it. Mm.

Now you tell me that's not good.

[Gordon Ramsay] Wow.

[Sheena] Do you taste the pepper?

[Gordon Ramsay] I do taste the pepper.

It's very hot, though, isn't it?

[Sheena] Yes. That's what Bahamians are known for.

[Gordon Ramsay] I love that Bahamian influence coming

across the Keys.

And that spice, lifting the flavor of the grunt fish.

It's very sweet, that fish.

And so that chili just lifted it beautifully.

Delicious. Delicious grits. Honestly.

Wonderful fish. You've been amazing. Thank you.

l, I'll see you at the cook.

[Sheena] You did it. Yes.

[Gordon Ramsay] Yes? And a nice, little insight.

I'm feeling like I'm getting underneath a Bubba skin.

[♪ steel drum music]

Now, I'm not a pastry chef,

but there is one final iconic treat from the Keys

that I've got to check out.

Key lime pie.

Now, I'm about to meet a guy who, literally,

wrote the book on it.

David!

- Hey. - You good?

[David] Gordon. How are you?

[Gordon Ramsay] Very well. Thank you. Good to see you, man.

[David] Welcome to the trap yard.

[Gordon Ramsay] Thank you so much, what an amazing place.

I got a big cook coming up at the end of the week,

and I’m up against it.

Especially with someone like Paul. So!

[David] Mm-hmm.

[Gordon Ramsay] I’m not too sure if I’m gonna do dessert yet,

but I’m dying to know.

This is, this is where it was created, right?

[David] Yeah. I mean, this is the birthplace of Key lime pie.

And everybody thinks about the meringues and,

you know, making them real fancy.

[Gordon Ramsay] Sure.

[David] But to really understand it,

you have to know that it started out as a

working-class dessert.

The first pie was actually made by hookers.

[Gordon Ramsay] Hookers fishermen or hookers hookers?

[David] Hookers the fishermen.

They used the long hooks to get the sea sponges.

[Gordon Ramsay] Got you.

[David] They'd spend several days out on the water.

So they took certain supplies with them.

[Gordon Ramsay] Right.

[David] And just out of necessity,

the blending of these ingredients became the

delicious dessert we have today.

You'd have your coffee cup, and you'd say, ah, you know,

we've got our Cuban bread that we had

our sandwiches with.

But what happens to it after a couple of days?

[Gordon Ramsay] Yeah. Rock hard.

[David] Rock hard. Well, they don't want to waste it.

[Gordon Ramsay] No.

[David] So they'd crumble it up. So go ahead and crumble it up.

Crumble it up into the cups.

[Gordon Ramsay] Just literally.

[David] Just, break it up. Break it up.

[Gordon Ramsay] So you start off with a, a cup full of crumbs.

[David] So then, once you have that in there,

they had sweetened condensed milk.

[Gordon Ramsay] Seriously?

[David] Because they loved the sweetened condensed milk

in their coffee.

And this was nutrition.

Take that whole can and split it between the two cups.

[Gordon Ramsay] Wow.

[David] Then, for the magic.

[Gordon Ramsay] The magic.

[David] So we have the Key limes that grew naturally here.

[Gordon Ramsay] Right. So, literally, just, just in.

[David] Yeah.

[Gordon Ramsay] This is insane.

[David] One of the things about Key limes, they're juicier,

they're more flavorful, they're more tart than the

traditional Persian lime.

- And then... - Great. And then stir it up.

[Gordon Ramsay] It looks disgusting.

[David] The acids from the lime are mixing with milk.

[Gordon Ramsay] But it, it looks grim.

It doesn't look good, does it?

[David] If you really want to amp it up,

if you want to do it like the sponge fishermen would have,

some wild bird eggs.

- What? - Wild bird eggs.

- Quail's eggs. - Oh, yeah.

[Gordon Ramsay] Quail's eggs on top of that.

[David] Yeah. So what they'd do is they'd crack the egg.

They'd mix it in.

[Gordon Ramsay] Damn. Seriously?

[David] Yeah, yeah.

[Gordon Ramsay] And then, stir again? This is insane.

Honestly, I'm beginning to think Paul's pranking me

with this one.

[David] Once we have it stirred up good,

the sponge fishermen would just sit it in the sun.

[Gordon Ramsay] God, now it looks worse.

David. So in the sun to sort of curdle.

[David] 15 minutes.

Yeah, that way the lime juice will cook the egg.

[Gordon Ramsay] That's it?

[David] That's it. Simple. So simple.

You ready to lick the spoon?

[Gordon Ramsay] I'm not too sure about that one.

I've licked a lot of spoons, but not quite like this.

Everything in that recipe just looked weird.

The egg, that's the bit that got me.

That's the bit that made me gag.

But if it's good enough for a sponge fisherman,

it's good enough for me.

[David] Cheers.

[Gordon Ramsay] Cheers, bud.

[bleep] It's actually good.

[David] It is, isn't it?

[Gordon Ramsay] It is good. Damn. It is really good.

Honestly.

That bread acts like a bit of a crust.

It is good. Wow.

The secret here is the key limes.

They are bursting with flavor.

Packed with acidity.

Thank you.

I mean, really, seriously, thank you.

[bleep] me, that was good.

I'm not too sure if I'm gonna use a

dessert across the final cook,

but I want to think of how I can use those limes

in that cookoff.

You've got me thinking.

What I would love is some key limes, please.

[David] Mm-hmm.

[Gordon Ramsay] Ahh. Magic.

- Cheers. - Cheers.

From Sheena to David, keep it simple.

Don't fancify it.

Otherwise, it's gonna come back to bite you on the ass.

$5 menu, but it tastes five-star.

That's the secret.

I'm really understanding that now.

One final hurdle.

Me versus the Bubba system.

I've got all the ingredients I could ever imagine.

I'm ready. Bring it on.

But I know Paul is not taking me lightly.

He means business.

Now, I've got to step up and fight back.

[♪ intense music]

[Gordon Ramsay] Paul!

[Paul Menta] Gordon.

[Gordon Ramsay] Paul's trying to psych me out by having his

cook at the edge of the water.

But this joke's on him.

I've barely seen dry land all week.

Good to see you, bud.

[Paul Menta] Good to see you. How was your week?

[Gordon Ramsay] Oh my goodness me. Crazy week.

A lot of it spent on the water.

A lot of it underwater.

Those lobsters, just the technique of tickling them.

[Paul Menta] They pretty big?

[Gordon Ramsay] Man, but they move fast.

- Yeah, I... - I mean...

[Paul Menta] I found a, like, a little baby one, you know,

and everything.

So I’ve, I’ve, you know, brought my own date.

[Gordon Ramsay] It's not the size, Paul.

It's what you do with it, right?

[Paul Menta] True.

[Gordon Ramsay] Man.

The time has come for me to pull out all the stops

to beat the board shorts off Paul.

And hopefully, break my way into the Bubba system.

The breadfruit.

Do you use much of the breadfruit?

[Paul Menta] Yeah. Yeah, I got a piece for myself that

I’m probably gonna grill off.

[Gordon Ramsay] Hold on. Hold on. I'm grilling off as well.

[Paul Menta] Well, but I’m doing it my way.

[Gordon Ramsay] Okay.

Man, these lobsters are so beautiful.

So I’ve got Key limes and butter.

[Paul Menta] Uh-huh.

[Gordon Ramsay] I'm gonna just start glazing these lobsters.

Beautiful.

[Paul Menta] That's different.

Never seen that, because we do our lobsters down here,

these warm water lobsters...

- Yes. - Split the middle...

[Gordon Ramsay] Yes.

[Paul Menta] But I don't touch that meat.

I don't want to make it tough.

I stuff it and leave it in like that.

[Gordon Ramsay] You said $5 menu. $5 menu.

- $5 menu. - Elevated to five stars.

Now, you're stuffing your lobster. Come on, man.

[Paul Menta] But, I mean, come on, it's, it's,

this is just a technique.

[Gordon Ramsay] You said don't get fancy.

You've gone fancy.

[Paul Menta] That's not fancy. That's Key West.

[Gordon Ramsay] What, stuffing a lobster tail?

You said keep it simple, so I listened to you and

keep it simple.

I'm just grilling mine.

[Paul Menta] That's simple.

[Gordon Ramsay] Paul calls his lobster traditional.

I think what it's really called is cheating.

Have a quick look.

[Paul Menta] It's nice. It's good.

[Gordon Ramsay] It's nice. It's good.

[Paul Menta] It's good. Getting some bounce.

[Gordon Ramsay] Look at those babies.

Come on, man.

What I understood yesterday, from the pastor's wife, Sheena,

keep it hot, man.

- Yeah. - Don't be scared of that.

Those little bird chilis and the heat, the peppers.

[Paul Menta] Yep.

[Gordon Ramsay] I think I'm gonna put my

grunt fish in whole.

Those whole filets into that sort of stew.

I've decided not to try and replicate

Sheena's grunts and grits recipe.

It may be the pastor's favorite,

but it's hard to outcook a spouse.

So I'm putting my own twist on this dish.

What's that technique you're doing there?

What is that?

You're rolling with a bottle of rum.

[Paul Menta] When I’m done, you can peel the skin back.

There's only all the bones in there.

The meat comes out clean.

[Gordon Ramsay] Paul's got a arsenal of tricks up his sleeve.

I'm, I'm telling you, this guy, he wants to beat me big time.

And what do you do with it?

[Paul Menta] A grunt burger.

[Gordon Ramsay] A grunt burger?

[Paul Menta] Grunt burger.

[Gordon Ramsay] What, like a little, mini slider?

I can't wait to see Sheena's face on that one.

Trust me.

[Paul Menta] Yeah, I’m gonna stand behind you.

[Gordon Ramsay] How you doing?

[Paul Menta] Well, I got part of the fire hot,

part of the fire cold.

You know, it's trying to find that perfect spot on here

because we've got the wind blowing behind us off the ocean.

[Gordon Ramsay] If there's one chef anywhere in the country can

handle the wind, it's you, young man.

For the first time, possibly in his life,

the strong wind is not Paul's friend.

So I'm gonna make a sort of chili crab.

Paul, can you show me the best technique to get these claws?

[Paul Menta] Sure, yep.

[Gordon Ramsay] Please.

- So... - What's that?

[Paul Menta] In the restaurant, we use this.

You get this shell in your teeth,

[Gordon Ramsay] Yeah.

[Paul Menta] No good, man. It'll break your teeth.

So one crack there. One crack there.

[Gordon Ramsay] Got you.

[Paul Menta] Pull it off. Oh, man.

[Gordon Ramsay] Oh, man.

[Paul Menta] I mean, it, ooghh.

[Gordon Ramsay] Look at that.

[Paul Menta] That, dude, that's lollipop, man.

They're so full of meat.

[Gordon Ramsay] Thank you.

Paul, you good?

[Paul Menta] Yeah, man. I got grunt burgers.

I'm gonna crack a little bit of crab.

Maybe go sip on a little bit of rum and just, you know,

kind of wait for you to get done.

[Gordon Ramsay] I'm a little bit behind.

[Paul Menta] And the ocean has come up.

You're looking a little wet over there.

[Gordon Ramsay] Seaweed [bleep]. Look at you.

Cool as a cucumber.

Right, I'm so in the [bleep] it's extraordinary.

Outdoor with this humidity and insane heat,

knee deep in water, dredging through seaweed.

He's laughing his head off.

[Paul Menta] Oh! We have a few guests coming through.

[Pastor] Hey, Paul.

[Gordon Ramsay] The people who helped me sort ingredients

throughout the week have arrived.

But leading the pack, the man of the hour.

Sheena's husband, the pastor.

How are you, sir? Good to see you. You good?

[Pastor] Oh, good to see you.

[Bear] What's up boss?

- Are you good, bud? - Yeah, man. Doing great.

[Gordon Ramsay] Good to see you, pleasure,

Sheena, he's, he's turned the grunt into a burger.

A grunt burger.

[Paul Menta] Hey, don't believe what he tells you, Sheena.

- A grunt burger. - No.

[Gordon Ramsay] What's happened to the guy?

Okay, let's go.

Okay, I'm ready to plate up. You good?

[Paul Menta] I'm ready to plate.

[Gordon Ramsay] My God, that tide's coming in.

Okay, my man. It's not how you start.

It's how you finish.

Look at that.

I mean, that looks like a banquet fit for a pastor.

[Gordon Ramsay] Right, ready?

[Paul Menta] Let's do it.

[Gordon Ramsay] Let's go my man. Fingers crossed.

Oh, my God, this seaweed.

[Paul Menta] You say you like the water now.

[Gordon Ramsay] I love the water. Trust me.

[Paul Menta] This is gonna tell if you're really gonna be

a Bubba, my friend.

[Gordon Ramsay] Wha-, ha-ha.

[Bear] Whoo, snap.

[Paul Menta] Some lobster.

Got to have some fun cooking in high tide with

my good friend here.

So what I have here is a lobster chilau,

which is real traditional.

Baked down, cooked tomatoes, onions, peppers.

The grunt cakes, and please don't kill me,

because I didn't want to filet them,

so I rolled them out.

No bones.

The meat comes out and it's delicious.

I hope you enjoy.

And then, right there, I got some stone crab,

little Key lime mustard.

Got the knuckles in the juice.

Enjoy.

[Gordon Ramsay] Um, I'm gonna start off with those

bountiful lobsters.

They've been grilled with lemongrass butter.

Finished with an amazing salsa.

And underneath, local papaya, which I never thought I’d find.

And then, the sort of Bahamian influence grunt fish curry.

And the starch inside that is that beautiful breadfruit.

And then, finally, at the end,

I went sort of a little bit off-piece.

I sort of caramelized the chili on the grill and made

that amazing chili crab.

Please enjoy. Yes.

- Thank you. - Let's go, guys.

- Thank you. - I can't wait.

[Gordon Ramsay] Man. Now, that is a feast and a half.

Huh?

[Pastor] Man, a lot of pepper.

[Gordon Ramsay] It's gonna take some, uh,

some flavor to get a smile on that pastor's face, huh?

[Paul Menta] I'm telling you, man.

He's, he's gonna be a tough nut to crack.

[Amanda Gale] So between the grunt cake and the curry dish.

[Bear] I'm a grunt cake man right now.

[Pastor] Nah, I, I, I, I think the curry made it something

completely different.

[Amanda Gale] Do you like that or didn't like that?

- Oh, I love it. I love it. - Okay.

[Patrick] Yeah, I love the curry, I love the curry, yeah.

- The curry. - Oh my gosh.

[Amanda Gale] Which lobster dish do you like better?

[Emily Gale] I really like the traditional lobster.

I feel like...

[Bear] You know what I mean?

[Guide] Yeah, it kind of reminded me of home.

You know, how we have it down here.

I like the traditional lobster, for sure.

[Pastor] Yeah, it's just a great meal.

[Bear] Yeah, amazing, all the way around.

[Gordon Ramsay] They look ready? Shall we?

[Paul Menta] Think so. Good luck, man.

[Gordon Ramsay] Good luck, man.

- Who caught the lobster? - It was spiny lobster, yeah.

[Gordon Ramsay] She stole my lobster.

[laughter]

[Bear] Oh, still sticking with that one.

[Gordon Ramsay] Oh, man.

I hope you had a great lunch.

[Pastor] What a, what, what a great meal.

[Gordon Ramsay] Thank you. Pastor, over to you, sir.

[Pastor] Well, we had a lot of debate when it came

to the grunts.

But in the end, the curry won out.

So Gordon, this grunt and curry,

[Paul Menta] Excellent. Nice job.

[Pastor] Yeah, it, it won out.

[Gordon Ramsay] Thank you, Sheena.

[Pastor] And, and then we had a lot of debate going on

with the crabs.

And uh...

Paul's crab won out.

Yeah, it, it was like a real, it was like a real Bubba crab.

Yeah, yeah, yeah. Real Bubba crab.

[Gordon Ramsay] Okay. So that make it a one, one.

[Pastor] I mean, this is unbelievable.

But there is a, you know, somebody beat somebody to the

finish line just by a, a fraction.

And that came down to the lobster.

Oh my goodness.

We had to go around and, and, and vote.

And it's seven of us, so somebody out of the

seven broke the tie.

And it wasn't me.

It's just unbelievable that, that our Bubba was so good.

Paul, we, we gave you the tiebreaker.

[Paul Menta] Holy [bleep]. I thought you had it.

[laughing]

They were talking crying and food.

I was like, I'm bah.

[Gordon Ramsay] Listen this, this, this week for me

wasn't about winning.

This man's been amazing.

The whole table has been amazing, but...

[Paul Menta] You've all been great.

[Gordon Ramsay] it was about becoming a Bubba.

That was the most important mark.

[Pastor] Well, well, well, well, we got some news for you.

[Gordon Ramsay] Oh.

[Pastor] Your food was so good.

Chef Gordon Ramsay, welcome to the Bubba system.

[Gordon Ramsay] Yes.

[Paul Menta] Yes. There you go.

[Gordon Ramsay] That's the most important thing for me.

[Paul Menta] That's what it's about.

[Gordon Ramsay] I have my Bubba chef license.

Trust me, that's as good as winning a Michelin star

in the Florida Keys.

You guys have been amazing.

And it's opened my eyes to what really is the Florida Keys.

Honestly, congrats, man.

[Paul Menta] Hey, man. It was a pleasure.

[Gordon Ramsay] Take care.

Man, what an amazing week I've had.

Getting to dive deep into the culinary world of

the Florida Keys.

This week was such a learning experience.

These locals use every ingredient found in the Keys

to make dishes that feel like home,

with the taste of a five-star restaurant.

It's as if every dish is flavored with the love and

the pride they have for the Conch Republic.

As for now, onto the boat and on to my next adventure.

Captioned by Cotter Media Group.