Original subtitles

Previously on "MasterChef"...

- Oh, ho! - Under each mystery box

is a different fish.

- James, what'd you get? - The "macker-elle."

It's one of the most difficult fish out there.

I think I'm gonna have Grant

switch his striped bass with James's mackerel.

- You don't look like a big catfish lover. - No.

- You put it on the plate without tasting it. - Yes.

You've actually nailed that catfish. Congratulations, Wayne.

Wow. I just freaking won immunity?

That is not how you would use a mackerel.

The couscous tastes like a mimosa.

The fish is cooked twice as long as it should have been.

The home cook leaving "MasterChef" is James.

- Bye, James! - Tonight, the Top 10 welcome

- a "MasterChef" champion... - Kelsey Murphy!

...whose NFL stadium food

fuels fans of the Indianapolis Colts.

Your challenge is to elevate stadium food.

Wayne, you'll get a chance to give one of them

a time-out for five whole minutes.

- The gloves are off, right? - With a quarter of a million bucks at stake? Yes, sir.

Let's see if you got your dad's instincts.

- Look. -Oh, my God.

- Flag goes (bleep). - Time-out!

- Oh, (bleep). - Moment of truth.

- Oh, this is such a mess. - It is chaos down there.

- She's going home.

Didn't see that one coming.

- Let the games begin.

- Top 10. Come on. - This is gonna be fun.

- Touchdown! - Yes.

Competitive!

Here we go. Top 10.

Welcome back, guys. Let's go!

- Okay. - Come on down.

- Oh. - All right.

- Huh. Okay! - I see some footballs.

- All right. - We got a goalpost.

- What does that mean, though? - Hell, yes.

- Top 10 feels amazing. - Welcome back, everybody.

I'm the last person here representing the Northeast,

and I'm really proud to represent my region.

But the pressure is so high

and I need to show the judges that I deserve to be here.

Welcome to the Top 10. Come on.

Give yourselves a big round of applause.

The Top 10 of MasterChef, all of you,

is a very exclusive club, let me tell you.

And, tonight, we have a very special guest joining us.

She used her success from this competition

to launch her dream career.

All of you, please welcome

the winner from season 11,

Kelsey Murphy, everybody.

Yeah!

Hello.

- Great to see you. - Hello.

- Hello. Hi, guys. - Oh, my goodness me.

- Hello. - Oh, welcome back.

- Thank you. - Lizzie, I mean,

seriously, biggest smile.

You looked like a Cheshire Cat when Kelsey walked in.

What's going through your mind?

I watched your season. I fell in love with you.

You were incredible to watch. You were such an inspiration.

And I-- I can't believe that I'm getting to stand in front of you today.

Thank you. My life is 100% different than it was two years ago.

I'm living proof that you can do whatever you want with this experience.

- I love that. - I love it.

- Thank you. - Awesome.

Kelsey has really used the MasterChef platform

as an amazing springboard to new culinary adventures.

Just under two years,

the success you've had is off the charts.

You have an amazing contract

at the Lucas Oil stadium,

home to the NFL Indianapolis Colts.

It's there where you've taken traditional stadium food

to new heights with an exciting elevated menu.

Wow. Wow.

Kelsey, give us an insight

to some of the dishes

that you make on that menu back home.

So, guys, I do a high quality take

on game day food.

So this is a 100% wagyu beef hot dog.

- Whoa. - Caramelized onions,

we have a dijonnaise, and then some chives over top.

- Ooh. - Before I brought this to the stadium,

the only thing you could get was a plain hot dog

and mustard or ketchup.

So you guys from the Midwest,

you know exactly what I'm talking about.

Absolutely.

This is my Cuban sandwich.

This is a slow-roasted pork, Swiss cheese,

some really spicy pickles, and the people go crazy for it.

We cannot keep these in stock.

- And last... - What?

...we have my Asian sticky wings.

They have a little bit of heat, and then topped

with those sesame seeds and scallions?

- It's perfect. - Oh, wow.

Okay, guys, just like Kelsey does with her stadium food,

you will need to cater to the average sports fan

while bringing something new and interesting to the table.

And we want to celebrate and elevate your local region,

and make sure that it's MasterChef-worthy.

There is not a lot of stadiums in Alaska.

I don't eat a lot of stadium food.

I'm a little worried about this challenge.

You'll have one hour

to cook your elevated stadium food dishes.

- Now, Wayne, tonight you have a big advantage. - Okay.

You'll get a chance to give a penalty.

Whenever you like,

you can choose one home cook

who will receive a time-out...

- Oh. - Oh, wow.

...for five minutes.

- Oh, my goodness. - Oh, man.

- Wow. - Hold on to this.

Carefully. You're gonna need it.

Hey! There you go, wide receiver.

Play that penalty wisely.

- Understood? - Understood, Chef.

Now, it's not all doom and gloom, let me tell you.

Because whoever cooks the best dish tonight

will earn the immunity pin.

You'll be safe from elimination tonight,

and you'll earn a game-changing advantage in the next challenge.

Sadly, whoever cooks the worst dish

will be eliminated.

- Right, is everyone ready? - Yes, Chef.

- Wayne, you ready? - I'm ready, Chef.

Your 60 minutes starts...

- Now! - Let's go!

- Go, go, go, go, go! - Here we go.

Woohoo!

All right, all right, let's get started.

All right. Cabbage and carrots.

That's a big-ass piece of cabbage.

Okay.

All right, bud, let's do this.

Apple cider.

I'm very familiar with stadium food.

I was a cheerleader in high school,

then now my boys play football.

We have been to countless football games,

and I'm so excited about this challenge

because we get to put a very elevated spin on it

and kind of shake things up a little bit.

Wayne, big decision to make tonight.

Who are your threats out there? What's your strategy?

I've got four competitors my eye is gonna be on.

Uh, Grant, Kolby, Kennedy, and Jennifer.

- The gloves are off, right? - In a competition

with a quarter of a million bucks at stake? Yes, sir.

Gloves are off today, 100%.

All right.

We're making sure that you don't go

anywhere for a minute.

So, New Orleans is known for their tailgates.

You don't just go to a tailgate and just have some burgers.

You have crawfish, you might have some fried fish.

So I'm making seafood sliders.

I'm using lobster and crabmeat with the shrimp.

I am pretty excited about what's about to happen today.

- Pancetta, just in case. - What are you making?

I'm gonna do a lemongrass sausage from scratch.

Damn, lemongrass. You are going crazy flavors.

- I sure am! - I'm pretty excited about today's challenge.

Football is pretty hitting close to home for me today.

My dad is Thornton Chandler, and he played

for the Dallas Cowboys, so we went to a lot

of Dallas Cowboy games growing up.

So today I'm making a Texas patty melt.

And I think I can knock this one out of the park,

but Wayne has the advantage right now,

and I was in the top with him last challenge,

so I'm a little worried he might come over here

with that yellow flag, so...

- How's it going, Grant? - Doing good. I'm doing good.

All right. You're not getting too fancy today, are you?

- Just fancy enough, I think. - All right.

So, right now I'm gonna go for king crab hushpuppies.

King crab is my absolute favorite.

I've actually eaten it fresh

right out of the ocean in Nome, Alaska.

And I cook with Alaskan king crab quite a bit.

Last challenge, while my fish came out good,

everything wasn't so hot,

so I'm hoping for a little redemption today.

7 minutes gone, 53 minutes remaining.

So tonight's a big deal. Kelsey, you remember the Top 10.

- Yeah. - What did it mean to you?

It's such a huge accomplishment

- to get to the Top 10... - Sure.

...but this is where you don't want to let off the gas.

-No. - All right, let's go.

Elevated stadium food, but plated, right?

So, we can't just get a burger.

I think this is an easy challenge, where they have too much fun

and they forget that we're looking for something elevated.

You want to read a menu and say, "Oh, I know what that is."

- Sure. - And then when they taste it,

they go, "Oh, that's different."

- Glamorous, but comfort. - Yeah.

Okay.

This challenge, although it appears simple and obvious,

it really requires a lot of creativity to win you that immunity pin.

- Aarón: Absolutely. -Okay.

So, the flag,

the time-out scenario with Wayne.

Aarón: I think this is a very interesting moment

for Wayne to really show how his competitive nature

is gonna play within the whole context of the competition.

Yeah, exactly. Especially if there's anyone

using a pressure cooker tonight,

because you need every minute you can get

with that pressure cooker.

I see a couple of pressure cookers

out there already.

Ah, beautiful.

Today I'm making a pulled pork barbecue sandwich

with a blackberry barbecue sauce and a tangy slaw.

Normally when I make this, we have it outside in the smoker

where it can cook and marinate all day long.

But today, cooking with this pork in a pressure cooker

is going to take 50 minutes to get it done.

There is no room for error here.

Oh, man. Jennifer, you didn't even start the pressure cooker yet.

Come on, Lord. Come on, Lord. Come on, Lord. Come on.

I mean, Grant's got steam.

Jennifer just turned her burner on.

Wow. All right, Chef,

this cook, I'm gonna freeze her right now.

Okay, Wayne, where are we going?

- Flag goes to... - Oh, (bleep).

All right, Chef, this cook,

I'm gonna freeze her right now.

Okay, Wayne, where are we going?

Flag goes to Jennifer.

- Time-out, Jennifer. - Oh!

Stop what you're doing. Stand still.

Five-minute time-out.

This is the absolute worst time for this to happen.

I did not think that the target would be on my back today.

All I can do is try to think of what to do next

so I can stay in this game.

- Look, the pressure cooker. -It's not even on yet.

It's not even on. Oh, my goodness.

She might have to change her strategy.

Aarón: What you could do is you could

- slice it very thin. -Very thin.

- Aarón: Yes. -Absolutely.

Hot sauce.

Okay, Jennifer, get ready.

Your time restarts...

...now.

I have to work double time in order to catch up,

and make up for this penalty.

I have to get it into the pressure cooker,

turn that baby on high,

and get this going as fast as I can.

- You got this, J. - Thank you, friend.

I'm refusing to let someone take this dream

away from me right now.

Grant, you're not making tacos.

No, I'm not. I'm making tetelas, Wayne.

Okay.

I'm making lobster roll today.

It's New England stadium food.

That is what we do best.

I have not had the immunity pin yet,

and I'm hoping that this little lady and I

can bring that home tonight.

Okay.

Oh, (bleep), I almost forgot that.

- All right, MD. - Hello, Chef, how's it going?

Great, great, great. So how are you interpreting stadium food?

So, when you go to sporting events or any huge event, you want dessert.

So I'm actually making baked cake donuts.

- What? - So, I have a donut business back in Maui.

I mean, I wish I could make my brioche donuts,

but that's takes about a couple days to make,

so I'm gonna make a cake-- quick version of it.

So, we call you MD. That stands for Madame Donut.

- It's Madame Donut. - And tonight we get to taste

- the first donut from the Madame. - Yes, right.

But, remember, this has to be elevated, so--

- Absolutely. - We're looking forward to it. Thanks, MD.

Thank you so much.

I'm feeling a little bit insecure.

If I don't deliver today making donuts

in the MasterChef kitchen, how embarrassing that would be.

So, I really hope I nail this.

I forgot how much powdered sugar this needs.

- All right. - You season that real good, Kennedy?

- 'Cause it needs a lot of seasoning, sausage. - 100%. I know, baby.

Today, I am making a lemongrass homemade pork sausage banh mi.

My school bus is always parked on one of these main streets in Denver

that's right by all the Vietnamese culture,

and this just reminds me of Denver, totally.

Oh, sorry, bud!

So, this is Lizzie from Alaska.

- All right. Hey, Lizzie. - Hello!

Now, in Alaska, do you guys have stadiums there?

- Like, what do we got going on? - No.

So, our closest stadium is in Seattle.

So I'm actually kind of taking some inspiration from the local food trucks

- that we have in the area. - Awesome, yes.

Okay, tell us the dish. Where are we going?

We are going for king crab hushpuppies

with some sweet potato chips.

So, how are you gonna elevate this?

You've got king crab in there, one of the most

expensive crab meats anywhere in the world.

Yeah, you don't want to hide it.

I've got a lot of beautiful herbs

I'm gonna add into it, so I'm hoping

- it pays off tonight. - Someone is going home.

- Focus, elevate. - Yes.

Right, listen, good luck, yeah?

Thank you.

Okay, come on.

All right, talk to us a little bit about this idea of stadium food.

This is a very important challenge for me

because my dad did play in the NFL.

So, we went to a lot of games, so I'm doing

a Texas toast patty melt with caramelized onions.

Is that just a fancy way of saying "burger"?

- Yeah, yeah. - Is it elevated enough, Kolby?

I'll try to do my best with the plating.

I'ma add some flavor to that.

All right, let's see if you got your dad's instincts.

There you go.

Okay.

- Hi. - Jennifer, first of all, I didn't see that coming.

I did not, either. No, I expected that to go to someone else.

Take it as a compliment. Do not let it derail you.

You know what, I gave up 13 years having babies,

and it's my time to be able to chase my dreams.

Okay, tell us, what's the dish?

I'm making a pulled-pork sandwich

with my special blackberry barbecue sauce.

Did you cut the cubes smaller to pivot? Minus five minutes.

Yeah, I cut it, I seared them, so they're in there.

Okay, good luck. 30 minutes to go.

- Halfway, yes? - Thank you both so much.

- Appreciate you. Yes. - Focus.

Come on.

You got this. You got this, Grant.

Guys, we're 30 minutes gone, 30 minutes remaining.

Girl, you better cook. You better act like your grandma

was in that kitchen telling you what to do.

- Come on, baby. -Uh, this is intense.

So, Jennifer got the penalty flag thrown at her.

She's still doing a pulled pork sandwich.

I'm seriously worried about that pork getting cooked in time.

Even if it gets done, is it gonna be well-seasoned enough?

But if she opens and it's not cooked

and she doesn't have another option, she's going home.

Oh, Lord.

No, we don't like that.

So, Lizzie's playing to her strength again.

She's taking some Alaskan king crab

and she's doing this elevated hushpuppy.

She's got one of the most expensive crab meats anywhere in the world

and she's sticking that inside of hushpuppies. It's bizarre.

Aarón: I'm really worried about, Lizzie, to be very honest.

Yeah.

Should I make candy sprinkles? I should.

- MD, Madame Donut. - What'd she cook?

A donut. For the first time.

Madame Donut is cooking a donut.

First time we've seen a donut from her.

But hold on, you can't get a yeast batter done

- in 60 minutes. - No, no, she's doing a cake donut.

A donut needs to be fried, not baked.

- I'm so sorry. - It's a matter of opinion.

But is a donut stadium enough?

I argue that it is. I serve cookies.

Well, I'm amazed that someone's gone down the dessert route tonight.

- Yep. - Trust me.

Courageous.

Perfect.

Come on.

Kolby should be right at home, okay?

His dad played professional football.

He's making a patty melt.

Okay, but my question for you, is a patty melt elevated enough?

Oh, my God.

40 minutes gone.

Just under 20 minutes to go, guys.

- Speed up, come on! - Oh, God.

Oh, my God, I'm so far behind.

I'm very worried because the clock is ticking

and I still have to get my patties on.

I have done nothing with my slaw.

What do I need to do? I need to figure out this (bleep) slaw.

Oh, my God. I am losing my mind here.

The judges really have high expectations for me

because I've grown up on stadium food,

so I'm really feeling the pressure.

Okay, I need to calm my ass down.

This is my first time in the MasterChef kitchen

where I feel like I'm losing it.

Come on, guys. Let's go.

And remember, elevate stadium food

to MasterChef-worthy dishes.

- Man, it is chaos down there.

Gotta get them burgers on, Kolby.

That's really all I gotta worry about.

- Oh, my gosh. - Man.

Oh, (bleep).

Perfect.

Guys, just under 15 minutes to go.

After you.

- Brynn? - Hi, guys. How are you?

Good, thanks. So, you're going down the lobster route.

For sure. I'm making lobster roll today.

I have clarified butter with some of the shell,

some tarragon and garlic,

and then I have saved this one beautiful claw.

I'm gonna give it a really light tempura fry at the end.

- How did you cook the lobster? - I boiled it.

- How long? - I would say it's just about five, six minutes,

until it got the color I was looking for.

And then you took it out and that's in the pan there.

- That's in the pan. - Be careful not to dry it out.

So I think your elevation's

gonna come by way of the tempura-ing.

- Tempura's not easy. - If you can pull that off--

Make sure it tastes good.

- Good luck. - All right.

Okay, they shrunk up a little bit.

I gotta get this together.

- Whoo! -Hi, Sav.

There's a lot going on here. What are we doing?

So, I'm doing a slider trio.

We're gonna have a burger with pimento cheese

and a fried green tomato.

We're gonna do a barbecue chicken with a chow-chow

and a Alabama white barbecue sauce,

and then doing shrimp po'boy.

- In an hour's time? - Yes, Chef.

And it's actually working good. I'm in a good place somehow.

- You're going for it today. - Yes, ma'am, I want to impress you.

- You're here to impress, I can tell. - I want to impress.

Pull them together with finesse. Good luck, Sav.

- Thank you so much. Thank you. - Stay focused.

We got it.

Oh, my God,

This is not coming out the way I want it to.

Man, Grant's always doing so much. Too much.

-Grant. - Gentlemen, how are we doing today?

How are you? Happy, sad today? What mood are we in?

- I'm super happy. I'm happy. - All right, good.

As soon as I found out what we were doing,

I had a really great idea of what I wanted to do.

So the dish is a elevated pulled pork nacho.

So I'm making tetelas here, which are basically

gonna be a stuffed corn masa,

stuffed with cheese and pulled pork

with a queso blanco and two different salsas.

Okay, you feel you have enough time to get that pork nice and tender?

I do. I have that masa dough ready to go,

can make some beautiful tetelas.

I'm really kind of concerned.

Tetela is very challenging to do from a technical standpoint,

so if you're able to nail the tetelas perfectly,

then you have something to work with.

- All right, thank you. - Good luck.

Appreciate y'all. Thank you so much.

This is a big undertaking today. I know I have a lot of different components in what I'm doing.

But I think at this point in the competition, it's all about taking risks,

and it's really showing the judges

that I am willing to put something on the plate

that they haven't seen from me yet.

Almost. Two more minutes.

Nice.

Oh, you are so dry, bread.

- How's that chicken, Sav? Good? - It's good!

So Sav's gone down the line of a--

almost like a sort of triple slider.

She's doing a barbecue chicken,

a sort of tiny little beef patty,

and the third one is a shrimp.

Sounds a little too complicated, right?

- Yeah, just focus on one. -This is insane.

Grant is taking a trip to Mexico, especially Oaxaca.

He's gonna try to recreate a tetela,

which is a little enwrapped masa bundle.

And he's gonna put some pork in there.

You know, that dish seems simple,

but any kind of stuffed dough like that,

you have to get the dough thoroughly cooked.

Does he have the cultural experience in Mexican cuisine

to be able to actually execute that?

Is he biting off more than he can chew?

- I don't know. We'll see. - Oh, come on.

Guys, five minutes to go.

- Start thinking about your plating. - Is that--

Okay, so I'll get that ready.

Guys, look. Moment of truth.

If that pork's not cooked with five minutes to go, she's going home.

Come on, Lord. Come on, Lord.

- Here we go, here we go. - Okay.

Wow. Guys, here we go.

- Jennifer-- moment of truth. - Uh-oh.

If that pork's not cooked with five minutes to go, she's going home.

- Okay. - Here we go.

Aarón: You see?

♪ Hallelujah!

- Oh! - All right!

- It looks cooked. I'm amazed. - Perfect.

My pork is beautiful. Not stopping me here today!

That immunity pin is mine next.

- We have 60 seconds to go. - Ooh, look at those.

- Come on, Kolby! - Aarón: Think about all your components!

Ugh, this is such a mess.

One stunning portion.

Eww, that is (bleep) terrible.

Aarón: Let's go, Lizzie.

This is not working.

That is terrible, too. Mm-mm.

Oh, (bleep). Oh.

Five, four, three, two, one.

- Aarón: That's it. -And stop. Hands in the air!

Oh!

I am so disappointed in myself.

- You're good. You're good, bro. - I'm going home.

That was hard. I mean, I was so worried

that that pork was not going to be shreddable.

But it is absolutely gorgeous,

even with that five minutes taken away from me.

- I'm coming for you. - I wouldn't expect anything less, Jen.

Right, all of you, well done.

Tonight's task was to elevate stadium food like no other.

Now it's time to take a much closer look at all your dishes.

Shall we?

Hey, Brynn. So we have our lobster roll.

- Aarón: Why sweet potatoes? - I just wanted to grab something

that would maybe be like a little bit earthy.

- Interesting. - Thank you. Mm-hmm.

MD, what do we got?

Very berry cake donuts.

- Very professional. - Thank you so much.

This was a hard challenge because once you make it to the Top 10,

things start getting tougher and tougher each time.

- Sav, a lot going on here. - Yes, Chef.

Mm. Thank you.

Everybody's dish looks amazing,

and looking down at my dish

and I am kinda just disappointed.

Especially because I've been doing so well

in the competition.

Kennedy, what's the dish?

So, I did a homemade pork sausage banh mi.

What flavors do you want to come through on here?

I want it to be just Indonesian flavors,

- Vietnamese. - Thank you.

Grant, so we have your take on nachos.

- How did you cook these? - On this comal here.

- How long? - It would've been probably about 7 1/2 minutes.

Got it.

I'm really feeling the pressure,

but I'm just hoping that I don't have the worst dish here.

All right, so, Kolby, it looks very sparse.

Um, I'm happy with the fries and the Texas toast.

Thank you.

- Jennifer, you had kind of a roadblock. - Yes.

How do you feel that you rebounded from that?

Yeah, I think Wayne missed the target today.

-Thank you. - I hope.

Okay, Lizzie, what did you make?

I have king crab and roasted red pepper hushpuppies.

- And how did you cook these? - Oh, I fried them.

Okay. Thanks.

- Some really good dishes. - Based on what was executed, I mean, compelling stuff.

Right? It seems simple, but very difficult.

- All in agreement? Yeah? - Yep.

Wayne, please make your way down here, pass me that pin.

It's time to hand it over to a new owner.

Thank you. Great.

Right, let's get down to business.

There are three dishes tonight

that really do stand out.

The first dish was made by someone

who absolutely brought their game day face

to tonight's challenge.

Please step forward, MD.

- Really? Oh, my-- - Whoo!

This is so exciting that I'm in the top three.

But I started today feeling really lost

and a little bit insecure.

I don't even know why I chose to make donuts today.

I just felt like I should be myself and be my most authentic.

And I know that Maui will be so proud

to see me make my donuts here at "MasterChef."

Wow.

Okay.

MD, they should be tears of joy, I'm hoping.

I-- I think I'm--

I think I was doubting myself.

Tonight, you're in the top three, young lady.

There is no need to doubt yourself, okay?

Come on, here we go. Tell us, what is your dish?

I made a mixed berry cake donut trio

topped with fresh rosemary,

fruity cereal, and edible flowers.

You were the only one that had the tenacity to do a dessert.

It's beautiful. It's eye-catching. It's captivating.

- They look stunning. - Mahalo, Chef.

Let's dig in.

MD, what you've shown is great technical flair.

The actual cake mix is beautiful,

and it's just light, it's delicious.

- Girl, I love these. - Thank you so much.

They taste very-- just, like, feminine and delicate to me.

And I would certainly consider this something

- that is elevated stadium food, so... - Thank you so much.

Yeah, I love the playfulness of the composition.

This is something that you should have fun with.

And that's what you do when you go to stadiums, so I love that.

- Thank you, Chef. - Yeah, it's a very professional creation.

The icings are amazing.

- Good job. - Mahalo, Chef.

Whoo!

All right, so the second dish that we're highlighting tonight,

her smart use of seafood really made her shine.

Please come forward, Brynn.

- Whoo! - Whoo!

I am so excited to be called up.

Lobster rolls are classically New England,

and this might be one of the best dishes I have made so far.

I made a lobster roll with a whole tempura-battered lobster claw,

accompanied by sweet potatoes and celery slaw.

Beautiful. I mean, it just looks appetizing.

This definitely looks delicious.

Yeah, I love the look of the bun. It's stuffed really well.

- It shows that you really worked to elevate this. - Thank you.

Shall we?

This is really good. It's tender, it's cooked nicely,

and, honestly, my favorite thing was the claw.

- It's excellent. - Thank you so much.

It's executed to perfection.

I mean, this is just a professional,

- delicious dish. - Thank you.

This has some really interesting spices that you put in there.

- Thank you. - So I commend you for that.

Um, it's flawless.

Just from the technique of the claw and then the chips,

the execution is very well thought out.

I think it's one of your best dishes

- so far in this competition. - Thank you.

- Good job. - Thank you, guys.

- Go, Brynn. - Whoo!

- Whoo! - Go, Brynn!

The final dish that we want to taste

was from someone who stood tall and strong

under the pressure tonight.

Please come forward...

Please come forward, Jennifer.

And you can thank Wayne on your way up.

Oh, my gosh.

I can't stop smiling.

I mean, this is the best feeling ever.

I'm so happy.

It doesn't matter what you throw at me.

I can overcome it, and I'm here to stay.

Okay, Jennifer, tell us what you made.

I've made a pulled pork barbecue sandwich

with a blackberry barbecue sauce and a tangy slaw.

Visually, it looks beautiful. I love the elevation.

I'm just amazed you got that pork braised.

- It looks very appetizing. Shall we? -Shall we?

Aww.

Jen, it's delicious. I love it.

You got something really exciting there

with that blackberry barbecue sauce,

- let's that absolutely clear. - Thank you.

That's a really tasty dish.

I'm getting that heat right now

on the back of my palate, which I love.

The flavors are here, so you nailed it.

- Thank you. - This is impressive,

considering the adversity that you had to face this evening.

But that's what super-moms do, right?

- You make it happen. -The softness of the pork,

the tanginess and sweetness of the barbecue sauce-- good job.

- Well done. - Thank you.

Let the games begin.

Right, all of you, please give us a moment

'cause right now we need a very serious chat.

Excuse us. Right, three amazing dishes.

MD's, the donuts, they were bloody delicious.

-Mm-hmm. - Brynn's lobster roll.

It was very professional.

Everything about it was spot-on.

Yeah. And then Jennifer's shredded pork.

- I'm amazed she got it to that standard. - Yeah.

Yeah.

- We have our winner? - Yep.

MD, Brynn, Jennifer, tonight you three

clearly cooked the top dishes across tonight's challenge.

But the best dish of the night was cooked by...

- Brynn. Congratulations. - Thank you.

MD, Jennifer, well done. Please head back to your stations.

Great job. Really good job.

- Thank you so much. - Brynn, well done.

Come up here and get this immunity pin.

- Amazing. Seriously. - Thank you. I'm so excited.

First-time winner. This is huge.

Please make your way up to the balcony.

- Really good job. - Yeah, Brynn!

Every chef in this kitchen is incredible.

This really shows that I deserve to be here.

This is a dream come true.

Brynn, you are safe from elimination

across the next challenge. Well done, well deserved.

Now, we felt there were three dishes tonight

that really failed to understand the challenge.

The first dish, this individual did not seem

as on it as they normally are,

so we're a little bit shocked.

Please make your way down, Kolby.

Them calling me up for the bottom three, I'm not surprised at all.

I think me being so used to stadium food,

I couldn't even fathom elevating these foods.

- Sorry, y'all. - I just made the Top 10.

This one little hiccup cannot define my entire time in the MasterChef kitchen.

So, I made a Texas patty melt with cabbage and carrot slaw and french fries.

Yeah, unfortunately everything about this from appearance is wrong.

The fries are anemic, the coleslaw looks like poorly cut crudité.

A patty melt should be more meat than bread,

and this is the opposite of that.

- I agree. - Shall we?

The burger actually tastes good.

Yeah, I just love the amount of cheese

you actually put on with the meat.

But, yeah, other than that,

I can't go anywhere else positive.

I know.

It definitely tastes better than it looks.

But the rest of it, it just-- I mean, you know.

- I know. - Kolby, I'm sorry,

but it's been one of your worst performances.

I'd just rather you focused on the patty melt

and forget the sides.

It's just not a time to make mistakes like this.

- Thank you. - Aarón: Thank you, Kolby.

Thank you.

Okay, the second dish that we need to taste further

had some elements that were, let's say, undercooked.

Please come forward, Grant.

This is my second time in a row being called to the bottom,

and I gotta be honest with you, it hurts.

I'm upset that I'm back here again.

I'm ready to defend it to the judges.

And I hope they understand where I was going with it.

Okay, Grant, tell us what you made.

I made pulled pork stuffed tetelas

with a red and green salsa and queso blanco.

Tetelas is something that's very particular to Oaxaca,

and I can tell you right now that it has way too much masa.

-Okay. -Visually, you can see elements,

the corners where the masa is still undercooked,

but we gotta taste them.

- Yeah. Yeah. - You can tell, right?

You can see the raw dough.

- These are totally raw.

Damn.

It hits you like a sledgehammer.

It's the actual taste of raw dough.

The only thing that's really saving you

- is that you actually got the pork tender. - Yeah.

But masa is completely all kinds of messed up.

Yeah, a saving grace here would have been to make a tester,

so then you would have known.

You've gotta start thinking that way

- or these mistakes can happen. - Thank you, Chef.

You can see how raw that masa is,

and there's just nothing worse.

But, damn it, the actual pork is delicious.

But now, entering the top nine

is not the time to be too clever.

Remember, Grant, that ambition got you here.

Ambition can also send you home.

- Thank you. Appreciate y'all. - Thank you, man.

All right, so the final home cook had a confusing concept,

and, sadly, a really poor execution.

Please come forward, Lizzie.

I'm really disappointed right now.

This is my second week in a row in the bottom.

I'm hoping that when the judges cut into the hushpuppy,

that it tastes good.

I'm just worried that this dish

is not elevated enough to keep me

in the competition tonight.

Lizzie, can you please describe your dish?

I made king crab hushpuppies

with a roasted red pepper sauce and sweet potato chips.

Lizzie, I got excited when you picked up that Alaskan king crab.

But you've done yourself an injustice

by enclosing it inside that hushpuppy.

Shall we? How long did you cook them for, Lizzie?

- Um, six to seven minutes. - Mm-hmm.

- Yeah. Yeah, it's-- - Oh, my God.

This is raw. You can't really even eat this.

Damn.

- How long did you cook them for? - Um, six to seven minutes.

- Oh, my God. - Oh, God.

This is raw. You can't really even eat this.

It's dense. It should be light and fluffy and airy.

Aarón: I mean, just even the simple stuff.

The chips are burnt.

I actually like the sauce, by the way.

- The sauce is delicious. - Thank you.

I mean, look, it's overcooked on the outside, raw on the inside.

Lizzie, unfortunately you've taken the most expensive crab anywhere in the world

and turned it into something that looks like it's come out of a can.

The pepper sauce is delicious,

but there's nothing "elevated stadium" here.

- Yeah. - What a shame.

- Damn. - Thank you.

- Thank you, Chef. - Aarón: Thank you.

- Sorry, Lizzie. - Thanks.

Uh, Kolby, Grant, Lizzie, we will need a moment.

Excuse us, please.

- Okay, Kolby. - That wasn't a patty melt.

That was just spinning in mistakes.

- I don't know what he did with an hour. - Yeah.

And then Lizzie over here,

if there's someone here that should have a great grasp on how to celebrate

- Alaskan king crab, it should be her. - I love you guys.

You guys are the best.

How about Grant's dish? He's cooking out of his league in the last two weeks.

Are we unanimous on our decisions?

- Yes. - Yeah?

Kolby, Grant, Lizzie.

Whew, three underwhelming dishes

that just didn't live up to the elevated stadium food.

And after discussing at length all three of your dishes,

the person leaving "MasterChef" is...

Lizzie.

Kolby, Grant, say good-bye to Lizzie

- and head back to your stations, please. - I love you guys.

-Love you so much. -Okay, bye.

-Lizzie, tonight,

unfortunately, the actual recipe

for those hushpuppies was doomed from the start.

And the elevation of that Alaskan king crab,

the gift from home, sadly wasn't the hero.

Lizzie, you made it to the Top 10,

- so be proud. - Thank you.

We say it every night, your smile absolutely

lights up this kitchen, and we are gonna miss you, you know that.

This was the most incredible

experience of my life.

Come and say good-bye, my darling.

Thank you guys so much. This was amazing.

- Oh, girl. Take care of yourself.

- It was so good to meet you. - We love you, Lizzie.

- Thank you guys for all the help. - Keep on keeping on.

I'm really sad that my MasterChef journey is over,

but I'm so proud to have made it to Top 10.

Whoo! Yeah!

I never would have dreamed that this was possible.

- Four yeses. Congratulations, well done. - Yes!

- Lizzie, the marionberry cake,

the execution is absolutely spot-on.

You know, that's a patisserie's absolute dream right there.

- Whoo! - I have made the most incredible memories

here at the MasterChef kitchen,

and representing the West has meant everything to me.

I came out of Alaska just a little fish,

and what I have done here has truly changed my life.

Thanks for everything, okay?

I am never going to forget this experience.

- Love you, Lizzie! - I love you guys so much.

- Love you, Lizzie! - Bye, guys.

Next time, the top nine face off in a smoking hot challenge.

You have to cook a restaurant-quality barbecue plate.

Brynn, you get to pick one cook

to be safe from elimination tonight.

- Let's go.

- Get your proteins on. - Holy (bleep).

You realize how close the finale is, right?

I didn't think I'd make it past auditions.

, this is not happening.

Do you know what you're doing over there?

- Stop. She's grilling oysters?

You played the grill like a piano.

Talk about presentation. This is like, boom!

That sauce completely got lost.

It's totally amateurish.