All language subtitles for MasterChef.S13E15.Patio.Grilling.Challenge.1080p.HULU.WEB-DL.DDP5.1.H

Previously on
"MasterChef"...

Please welcome Kelsey Murphy!

Your challenge is to elevate
stadium food.

Brynn, you're going down
the lobster route.

- For sure.
- Make sure it tastes good.

- Flag goes to Jennifer.
- Five minute time-out!

- Stand still.
- I'm gonna go for
king crab hushpuppies.

One of the most
expensive crab meats.

I'm hoping it pays off tonight.

Not stopping me here today!

Jen, it's delicious,
I love it.

A very professional creation.

It's flawless.
Congratulations, Brynn.

- Thank you.
- This is huge.

-These are totally raw.

It definitely tastes
better than it looks.

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

The person leaving
"MasterChef" is Lizzie.

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

Tonight, 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.

- All right.
- 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.

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.

- Man, this is one
of my favorite days.
- Exciting.

Take them outside
the MasterChef kitchen

into this incredible
outdoor barbecue.

- Come on.
- It's grilling time.

- Oh, wow!
We are grilling today.
- Excellent.

All right, let's go.

I'm so excited to see
these grills out on the patio.

I grill all the time
for my wife and my son
back in Iowa.

It's one of our favorite
things to do during
those Iowa summers,

and, like,
I couldn't be more at home

with these grills
in front of me.

Good to see you all.
Top nine.

I'm coming off two challenges
when I was in the bottom,

and so I really have to be able
to show off to them today,

and show them
that I do know what to do
in front of this grill.

Right, all of you, welcome
to your MasterChef patio.

Come on, how cool
does this look?

Yeah!

Wow.

- Kennedy, how you feeling?
- I feel great.

I'm super
excited to be grilling.
I'm a camper girl.

- So you're at home, right?
- I'm right at home, baby.
I love it.

Love that.
Brynn, you won last time round,

so you have the immunity pin.

- I'm excited about it.
- Well, here's the good news.

- You don't have to cook today.
- Thank you.

And take a look at that
beautiful chair over there.

- Take a seat and sit back,

relax, and enjoy
the California sunshine, Brynn.

- Thank you.
- Slay, queen!

Now, all of you,
your challenge today

is to make an elevated
version of a dish

that you'd find at any
summer barbecue back home.

Today, we want to see that
elevated, restaurant quality
barbecue plate.

And the good news is
you're going to be using

these state-of-the-art
Viking grills.

- Now, they get
up to 500 degrees.
- Ooh!

But in case you guys
haven't done the math yet,

there are eight of you
who are supposed to cook today

and there are only seven grills.

- Uh-uh.
- Oh! Okay.

Now, Brynn, you get to pick

one tremendous cook today

to join you and sit
and contemplate the strategy

going into the top eight
of this competition.

All right.

- That's game--
a game-changer.
- That's crazy.

I think as we get
this close to the end,

saving someone who I see
as a top dog

who's been outstanding

just isn't
the smart thing to do

because this might be
a chance for them to slip up.

This is my one shot to use
an advantage for myself,

and to knock out
these other incredible chefs.

Now, Brynn,
this is a massive decision,
let me tell you.

Because starting today,
there is no more immunity pin.

- Oh.
- Oh, dang.

As we approach the finale,

there's no more room
for free passes.

We want to see
what you're all made of.

- Damn.
- So, Brynn, tough decision.

Who is joining you
into the top eight?

- Reagan.
- Wow.

Reagan, go and join Brynn.
Take a seat. Wow.

Right? Yes, ma'am. Whoo!

Oh, my goodness.
Thank you!

Reagan, what a lovely surprise.
Congratulations.

We're in the top eight!
Come on!

Brynn knows that I have been
kinda in the middle,

and so I think
I'm not a threat to her,

but at the same time,
to make it into the top eight,

I'm so honored to have
this immunity right now.

My girl got me.
I appreciate it.

Okay, guys,
you will have one hour

to grill us an amazing elevated
backyard barbecue dish.

Now, today, we'll be tasting
all seven dishes,

and whoever grills
the best dish

will earn an incredible
advantage across
the next challenge.

And, sadly, whoever
cooks the worst dish today

will be leaving
the competition for good.

- Right, everybody ready?
- Yes, Chef.

Your one-hour starts now.
Good luck.

- Come on.
- Good luck.

Good luck, guys!

- Let's go.
- Whoo! Ooh!

- I can't reach these.
- Whoo, mercy.

- Take both of them.
- Oh, my God.

Knowing I have to make
a MasterChef level dish
on the grill today

is making me feel
a mix of emotions.

On one hand, I'm excited.

I grew up with my dad
grilling every week.

But in terms of actually
doing the grilling myself,

I'm definitely
not as experienced as him.

But I'm ready to give it
all I got today.

I'm making an Alabama-style
surf and turf.

My dad is from down
the Gulf Coast of Alabama,

so whenever we go down there
to visit family,

we're always getting
that good seafood.

So I'm grabbing
that New York strip,

some oysters,
and some fresh lump crab meat.

Gotta show 'em
that Gulf Coast flavor, right?

And we're looking good here.

- Congratulations. To you.
- Congratulations to you.

- To the top eight.
- Mm!

So, 60 minutes to create
a stunning

summer barbecue dish.
Elevated, right?

Aarón: You are right, Chef.
I'm really gonna reward
the home cooks

that use the grill
to their advantage.

- Yes.
- And multiple elements.

I think that's gonna go
really far with me.

- Whoo!
- First and foremost important,
the rub. The marinade, right?

Aarón: Yeah, you have to go
with big, bold flavors when
you're working with the grill.

'Cause you don't want
your flavor profiles to be muted

- by the impact
of the high-heat grill.
- Get my rub on here.

Now whatever rub she's got on,
it looks good.

This has to be the most
relatable challenge so far.

Because there's not a region
anywhere in this great country

- that doesn't grill.
-Yeah.

- Jen, what do you need,
darling?
- The clock?

- Do we have a clock?
- Ten minutes gone.

- Thank you.
- Guys, just over
10 minutes gone.

Just under 50 minutes to go.

Okay. Okay, we're good.
We're good.

I feel like I want it
even smaller.

You know, grilling
is pretty big in my family,

and my dad
is the grillmaster.

So that's where we get
to do our bonding time.

We definitely love
to grill together.

He's not much of a chef
in the kitchen,

but outside on that grill,
he's the man.

I've definitely
learned a lot from him,

so I'm ready to show
what I learned.

I'm grilling a filet,
and I'm gonna some shrimp

to make that a little bit
of a surf and turf.

You know,
you can overcook the steak,

so I'm gonna marinate that
and cook it toward the end

to make sure that it gets
that flavor in there

and make sure
that I don't overcook it.

Okay, so I'm seeing
a lot of surf and turf action.

A lot of surf and turf.

-Which is wild.
- Yeah.

I'm gonna grill these
'cause they're pretty.

Tonight,
I'm making red snapper
as well as shrimp.

Hopefully
we get this done right.

I think MD's going
all surf, no turf.

I don't know if I should grill
it with the shell.

I'm an island girl,
and I actually grew up
cooking with fire,

so I have to make sure
that this fish
is cooked perfectly

or that would be
so embarrassing.

Let's see.
What does this do?

Uh, Viking grill
is really fancy for me.

I'm not very good
with buttons.

I'm just a little bit
uncomfortable because

I just don't really know
how to control the heat...

- Hot.
- ...as well as I normally do

cooking with the real fire
or real coals.

Um...

So I'm really
stressed out right now.

Holy (bleep), this is hot.

All right, get
these potatoes going.

This is cooking fast as hell.

Let's see if I can melt
this butter a little bit.

Guys, 15 minutes gone,
45 minutes to go.

Get your proteins on
and let them rest, please.

Okay, now I need
lime juice.

Today, I'm making
a chipotle-rubbed New York
strip steak.

I call it surf and turf
"Mexicana."

I know that sounds strange
coming from the Midwest,

but let me tell you,
it is our number one
ethnic food,

so I'm gonna elevate it today.
I love that there's no more
immunity, honestly.

It makes everybody have to cook
and not hide up there.

But you need to get that
steak on there pretty soon
there, homeboy.

It's thin.
It's gonna cook super fast,

- but thank you
for your concern.
- No problem.

Oh, yes. Yes, yes, yes.

Through the years of
"MasterChef," grilling in
the MasterChef terrace

has been a real
high point for me.
I love to come out here,

I love to get the grills
going, and I love to get out
of the MasterChef kitchen

- with this type of cuisine.
- Yeah, right.

20 minutes gone,
just under 40 minutes to go.

Right, Jennifer,
how are you feeling?

Hi, Chef. You know what?
I'm feeling nervous.

My husband has been
the grillmaster for
our entire marriage,

so this is one of the things
that I'm still very new at.

But I will say, every time
we get through another challenge
and I'm either top

or I'm, you know,
moving forward,

I just get more excited
and more determined.

- You realize how close
the finale is, right?
- Yes, I know.

- Anyone's game right now.
Tell me about the dish.
- It really is.

What are you doing?
What's the rub?

- How does it relate
to the South?
- Yes, yes.

You are going to love
my rub here.

So, I have a Memphis rub
that has some herbs

and also has some spice
to it as well.

- Right, so it's a dry rub.
- Yes, it is a dry rub.

- And you've got
a double-cut pork.
- Uh-huh, yes.

Yeah, so my worry is--
is making sure that that gets
cooked all the way through.

I'm also making Southern style
grilled mushrooms

- and grilled baby gems as well.
- Sounds delicious.

Yes, I think the flavor profile
all together,

I think and I hope,
you will absolutely love.

Love that.
Make sure you can baste this

- and brush it as well, okay?
- Okay, yes.

Because you're gonna
sear it beautifully,
but it needs to rest.

But also as it cooks,
you need to baste it because
it goes dry very quickly.

- Okay, yes. Okay.
- Let it rest. Good luck.

- Sounds delicious.
- Thank you, Chef.

I feel a lot of pressure

to do my absolute best today

because I want to be
in the top eight.

But there are so many
talented cooks here

like Kennedy
or Wayne or Kolby

who have been grilling
a lot longer.

And so this is certainly
a tough challenge.

Whoo! Lord have mercy.

That's a whole lot
of blenders on a patio
and not a single piña colada.

I mean,
what are we here for, guys?
What are we here for?

- Kennedy, hi.
- Hello.

Talk to us a little
bit about the dish.

- You got a lot going on.
- I do got a lot going on.

So, in Colorado, we don't
really do barbecues,
we do campfires.

So I'm doing a coffee-rubbed
elk tenderloin.

- Can we see it?
- Yeah, of course.
It's in here.

- Wow.
- Yeah, I'm smoking
it right now,

and I've got
a nice coffee rub going on.

- Look, you won your apron
on an elk dish.
- I sure did.

So based on your earlier
performance with elk then,

you're gonna set
the bar very high today.

- Yeah. Absolutely.
- You have to exceed that.

It's definitely a risk,
but I took your feedback
from last time

that it definitely
just needed a fat to lay on,

so I made a beautiful
carrot purée.

I have a bourbon sauce
that's going with it, too,

so I feel like--
I just like standing out

and being unique
in my flavors.

I don't want to do
what everyone else is doing.

- Good luck.
- Thank you, guys.

Sav, don't wait
too long to open those oysters,

- 'cause they are tough.
- I'm gonna open them
on the grill...

- Oh!
- ...and they'll pop.

Let them pop themselves? Okay.

- Great idea.
-That is
a really good idea.

Beautiful.

- Right, big man,
how are you feeling?
- Chef, I'm great.

- You good?
- Yeah, I'm doing well.
I'm doing really well.

Give us an insight
to the dish.

So, this is a dish
that I'm trying to do

that's really
what turned me on to pork.

The first time
I really enjoyed a pork chop

was at my grandmother's house,
my Italian grandmother's house.

- Right.
- She still grilled it,

but she cooked it
in a red sauce.

So I'm trying to elevate that
a little bit today,

- bring some sweetness
to the party.
- Love that.

Some beautiful andouille there
for some smokiness.

Love that idea. It's authentic.
It means a lot to you.

- Absolutely.
- And where's the marinade?
Where's the brush?

Where are you gonna
go with it as it cooks?

This is what I'm gonna use
on it, actually.

Right, and you may want to put
a bit of oil on there first,

before you put that on there,
'cause that's not really
a base, is it?

- Sure. No, no, no, no. Okay.
- That's a sauce.

So, understand that, 'cause
you want to finish it with that.

- Yes.
- Otherwise, that may
turn the meat gray.

Surprisingly,
you've been in the bottom
in the last two weeks.

I think I got a little
too big for my britches there.

I was trying to do
too many cute things that
I thought I could pull off

that maybe I just
was not successful at.

- So this is going
back to my roots.
- Dish sounds amazing.

- Don't leave it too late
till that thing goes on.
- No, absolutely not.

The secret to that thing
is in the resting as well, okay?

- Good luck. Come on.
- Appreciate you.

Perfect, okay.

It is pretty.

Ooh, MD's got
the banana leaves out.

- Oh, yeah.
- Kolby. How you doing?

- What's going on, Chef?
- How you feeling?

I'm feeling good. I'm coming
off of last week feeling--

I was a little down about it,
just 'cause I know I messed up.

- But you beat yourself
up too much. Hey.
- Yes, sir?

Way too much. That's gone.
How are you gonna elevate it
and what's the dish?

Yes, sir, so
I'm gonna do a filet,

and I'm gonna use
some shrimp to make that

a bit of a surf and turf
with a sweet potato casserole.

I'm gonna bake it in the grill

and then I'm gonna do
something like a corn rib

since I can't make regular ribs.
Just a little corn rib.

You've got a double-edged sword
tonight with the filet mignon.

'Cause there's
no excuses for that.

If you're gonna
grill that thing,
it needs to be perfect.

- Yes, sir, absolutely.
- And then the shrimp.

You marinating
the shrimp as well?

I'm marinating the shrimp with--

I have a Texas rub here
that I created.

Big, bold flavors.
So, that's what I'm going for.

- Good luck, good luck.
- Thank you.

What's Kolby got there?

- What's that, nuts?
- Walnuts.

- All right.
- Yeah, okay.

- I'm making a sweet
potato casserole.
- Sweet potato...

- ...casserole?
- With a walnut
and brown sugar topping.

- Come on, now.
- I'm excited to see
how those look.

- Some great dishes
going out there.
- Some of them look good.

So, Jennifer,
she's doing a dish

that her husband
has cooked many times,

and she's doing a beautiful
marinated double pork chop.

Here's the jeopardy.
It's a double-cut pork chop.

- Aarón: Yeah.
- And so when you start
grilling this thing,

it doesn't cook it,
it just marks it.

So she has to find a way now
on how to get that thing cooked.

And it's just
going on the grill.

She has to use
the barbecue as an oven

- to get that thing
done properly.
- Absolutely.

Also, it needs to rest
for 10 or 15 minutes,
so she's up against it.

Okay, I need to work
on this baby more.

So, Kennedy brought us back
with the dish that won
her an apron.

-Okay.
- She's doing grilled elk.

She nailed
the grilled elk the first time.

That got her the apron.

The bar is gonna be super high.

She cannot make a mistake today.

That's probably one of the most
tempestuous proteins out there.

No fat,
needs constant nurturing,

and you can't leave
this thing on the grill

for any longer than two,
three minutes.

You overcook it
and you won't even eat it.

It's gone. It's jerky.

- Whoo!
- I don't even need this.
What am I doing?

Ooh, I love a corn rib.
Those are so fun and pretty.

Kolby, so he's going
for a surf and turf.

He's taking a filet
and huge jumbo shrimp.

Big risk with a filet.
I'm concerned about
the lack of fat.

- Yeah, yeah.
There's nowhere to hide.
- Yeah.

If he can pull it off,
the dish sounds amazing.

Aarón: Yep.

22 minutes to go. Come on.

Whew.

No way.
Yo, this is not happening.

- What temperature
it supposed to be?
- Uh...

- How does it feel?
-I don't know.

- Looks a little soft to me.
- Just do your finger.

- She looks a little
soft, still.
- Yeah.

I started off strong,
but right now,

if my proteins
don't come out perfectly,

I'm afraid Gordon's
gonna believe that I'm just

this bottom chef
that I was last week.

I do not want to be
in the bottom again.

I cannot get eliminated,
and one thing's for sure,

I'm not going home
on a grilling challenge.

- You got it.
- Yeah, you got this.

Oh, my God.

We're almost there.

Those shrimp look beautiful.

- Y'all only got
20 minutes left, y'all.
- 20 minutes!

-
20 minutes to go, guys.
- Is this ready?

Let's go.

- Sav.
- Hi, Chef, how are you?

- Very well, thank you.
How are you?
- I'm wonderful.

I'm pretty excited.
I'm giving you a little
surf and turf today.

Love that.
What's the surf?

The surf is a New York strip.

The surf is grilled steak?
Have you been drinking?

- I wish.
- The surf is the sea.

The sea. Oh, yeah.

- I forget.

The surf is chargrilled oysters,

and the turf is a whiskey
marinated New York strip.

And then we got some
Pontchartrain sauce

that I'm working on here
with the crab.

Nice. That's finishing
the crab. Love that.

So, to get those oysters open,
that grill needs to be so hot.

- Yes, absolutely.
- Otherwise they'll
become rubber.

- Absolutely. Yes, Chef.
- And top eight looming.
How are you feeling?

Whoo!
I can't believe I'm here.

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

- Really?
- Yes, Chef.

It's some incredibly
talented people here, you know?

And it's hard
to see myself standing up
against everybody here.

- You deserve to be here, girl.
- Thank you.

You've got every chance to
get yourself to that top eight.

Focus, edit yourself,
taste everything before
you put it on a plate.

- Yes, Chef.
- Yeah? Good luck.

- Thank you. Thank you so much.
- Sounds amazing. Good luck.

- Let's go Sav.
- How about that
affirmation, huh?

- It was so sweet.
- Let's go.

You got this.

We're almost there.

- Wayne, how are
we doing, buddy?
- Feeling good.

I'm doing a surf and turf
"Mexicana."

You got the jumbo prawn.
They're marinating.
A bunch of great spices.

I've got my steak on right now.

What steak did you use?
What cut?

- I got the New York strip--
- Can we see?

Yeah. It's a chipotle rub.

- Chipotle-rubbed
New York strip?
- Yep.

- Don't move it
till you're ready.
- Perfect. Great timing.

What else are you
gonna put on the plate?

I got a spicy
Mexican rice going.

Certainly the Mexican route

to taking the grill
and elevating

is an interesting strategy,
wouldn't you say, Aarón?

Yeah, absolutely,
'cause we have the chilies.

We have a lot of citrus.

We have flavors that are
very amenable to high heat,

and also sort of
aggressive cooking styles,

which the grill
allows you to do.

And the fact that you're
stepping out of the comfort zone
and going "Mexicana,"

I really appreciate that,
and I think that's what
it's all about.

- Can you execute,
is the question.
- We're about to find out.

- Those shrimp, you gonna
put them on last minute?
- Yes.

They'll probably take,
like, what, three minutes?

Yeah, they're not gonna
take too long, so...

- Good luck, Wayne.
- Thanks, guys.

- Hello, Chef. Hello, Joe.
- What do you got going on?

What's the protein?
What's the star?

I'm making a red snapper
wrapped in banana leaves.

Also grilled shrimp.

- Can we see?
- Uh, yeah.

So, do you have a marinade
on the snapper, though?

Well, not quite a marinade.
Um, I've got coconut--

So, normally when you do
a wrapped banana fish

or anything like that, it has
to have something strong--

-Acidity.
- Yeah, acidity is so important.

- Yeah.
- Careful, those shrimp
might be cooked.

Yeah, I'm gonna finish it
actually in the sauce
so it's more flavorful.

So, grilling, is it something
that you do often?

'Cause I know that you're
known for your confections
and your donuts, but--

Yeah, I actually--
I grew up--

there was no electricity
where I grew up,

so we actually cooked in fire.
I had to make fire

three times a day
just to make our meals.

So it's kinda interesting.

I mean, this is
too fancy for me.

I'm learning to use
proper equipment.

Absolutely.

- What is that?
- So, this is called palapa.

Palapa is almost like a curry
that's popular in Mindanao,

which is a southern part
of the Philippines
where my mother is from.

Look, can I just
tell you something?

This looks all really
interesting, and really you're
pushing the limits.

My concern here for you
is those shrimp are already
thoroughly cooked.

- Yeah.
- So please be careful
and don't overcook them.

- I turned off the heat.
- Good luck.

- Okay.
- Thank you so much.

When I was a kid,
my mom would cook my lunches
wrapped in banana leaves

and send me off to school
with it.

So I just miss that flavor,
that aroma in food.

I'm happy that I get
to represent my culture
and my home,

and hopefully this is elevated
enough for the judges.

I like it.

How we doing, Kolby?
You doing okay?

- I'm good, I'm good.
- I'm so excited.

Oh! Jen, I love a grilled salad.

-Me, too.
-Love you, ladies.

Welcome to the Brynn
and Reagan Show.

♪ It's the Brynn
and Reagan show ♪

- Y'all so cute.
- You are.

- Welcome to the Brynn and...
- ♪ Reagan Show

I love it. I would watch.

- With our guest today.
- With our guest today, Sav.

Hey! Happy to be here.

Guys, 50 minutes gone.

We're down to our last
10 minutes.

10 minutes to go, guys.

Make sure those proteins
are rested.

Don't slice too early,
if you are slicing them.

It's good.
Maybe a little more salt,

but that's what it's
supposed to taste like.

Now, Sav's doing a whiskey
marinated New York strip

and she's gonna serve
that like a surf and turf
with grilled oysters.

- And she's--
- Wait, wait, stop.
She's grilling oysters?

- She's gonna grill--
- You put them on the grill
and you steam them,

my friend, and they open.
That is not grilling.

- That is like
putting them in the oven.
- It's a technique.

Aarón: Traditionally
in New Orleans, you would
put a compound butter

into the actual oyster shell
as it steams-- faux grills.

- To your point.
- And her sauce is
following the lake,

Lake Pontchartrain,
which is a white sauce
finished with crab.

- Yep.
- So this dish sounds incredible
if she pulls it off.

Ooh, yes, Sav. Get it.

Whoo!
I think that's right.

Girl, they are looking good.

They're looking so good.

MD is doing a banana leaf
wrapped red snapper

with grilled shrimp in some
sort of a Filipino sauce.

I was a little bit concerned
because the shrimps were already
grilled and cooked,

and she put them back
into the sauce to cook more.

And I didn't see the snapper
in the banana leaf.

- Very ambitious.
- Was it marinated before it
went into the banana leaf?

She said just coconut milk.
Hopefully it doesn't fall
flat with flavoring.

I appreciate the cultural spin
with the banana leaves,

but this is a grill challenge.

She should be grilling the fish,
not steaming it.

She's probably doing
the most complex preparation.
I hope it pays off.

Whoo, spicy. Oh, (bleep).

It's probably
a little too spicy.

Gonna add more coconut.

Guys, just under
five minutes to go.

All right, baby.
Cook, shrimp. Cook, shrimp.

I'm really concerned
about Grant's pork chop.

It might have overcooked
in that hot grill.

-Damn, damn, damn.
- It's gotta be done.

Taste, taste, taste, everyone.

Lemon juice,
that's what I'm missing.

I knew I was missing something.

- Aarón: Seasoning, resting.
- Come on, y'all,
you can do this.

Oh, this is hard.

Oh, my God.

Little bit of salt.

- 90 seconds to go, come on.
-Okay, okay, okay.

Plate with finesse.
MasterChef restaurant quality.

Yes, Chef.
We got it. We got it.

There, baby.

Aah!

Oh, God.

Okay, so I got that.
I got that.

-Let's go!
-Ten, nine...

- Oh, my God.
- eight, seven, six...

- Shoot!
-Quick, Jennifer.

- four, three...
-Oh, my gosh.

- ...two, one.
- That's it. Hands in the air.

Hands in the air.
Well done.

- Good job.
- All right.

- Whew!
- Ooh, that was fun.

- Kolby.
- Baby.

They said Texas,
so I had to give them a lot.

- You gave it.
- You have seafood Jenga
over there.

- How is it, Sav?
- I like it.
I'm happy with it.

- Think my dad would be proud.
- Yes!

I don't know.
You're not gonna get much
out of me right now.

I don't know. I'm pretty--
I'm annoyed. Thank you.

I'm pissed. I mean,
I know how to cook elk,

and I definitely
overcooked it,

and that's my main component,

which the judges
are gonna notice,

so I definitely messed up.

All of you, well done.
Seriously.

Watching how you
really embraced the grill
has been impressive.

Since there's only
seven of you cooking,

Joe, Aarón, and myself are gonna
taste all of your dishes today.

Whoever cooks the best dish
will earn a big, big advantage
across the next challenge.

Sadly, if you cooked
one of the worst dishes,

it could mean the end
of your MasterChef dream.

Right, the first dish we'd like
to taste is from Grant.

Go, Grant.

I'm taking a real risk
grilling Italian food,

but I'm hoping the judges,
especially Joe,

look down and see
where I was coming from today,

and that I can bounce back
from not just one

but two bad cooks in a row,

and I can show them,
hey, I still can do this.

I have what it takes to be
the next MasterChef.

Grant, please,
tell us the dish.

I made double-cut pork chops
with a spicy tomato sauce,

with balsamic glaze
charred broccolini over
an herb polenta.

When I think Italian food,
I don't necessarily
think of the grill, right?

- Nope. Absolutely.
- So the fact that you were
hell-bent on doing that

- I think says a lot about you.
- Thank you, Chef.

All right, let's see
what the cook's like here.

What's the cook on there?
What have you gone for?

Medium pink.

Wow, it looks good.
Nice and pink.

Let's give it a try.

Pork's cooked beautifully.
I mean, it's just

absolutely nailed,
and that's really hard, that.

I can taste how
desperate you are to win this
competition in this dish.

Just edit yourself.
I think this dish could do
without the polenta,

'cause you've got such protein
within that sauce and
the blister in the tomatoes,

and so that was the liquid.
That's all it needed.

- Sure.
- I disagree.
I love the polenta.

I love the seasoning
on the outside of the pork.

- Everything's spot-on.
- Thank you, Chef.

This is a in your face,
full flavored dish.

Pork chop is cooked very well.

- It's quite, quite good.
- Great job.

Thank you, Chef.

Good job, Grant.

- Next up, Kennedy, please.

- Thank you.
- I'm annoyed right now.

My dish does not look
how I want it to look.

My elk is definitely
overcooked,

and it would kill me
to go home over this dish.

Kennedy, describe the dish.

I made a coffee-rubbed
elk tenderloin

with a mushroom medley
and a carrot purée.

I can see that
there's some problems
with the cook on the elk.

When it gets grayish like that,
it destroys the flavor of it,

and I'm not really
quite sure about the plating
on this carrot purée.

It's totally,
totally amateurish.

- Shall we?
- Yes.

Yeah, here's the thing.
We've come to admire you

and you've been
such an outstanding,
consistent individual.

I think it's one of
your most lacklust dishes
in the competition,

because it's lost
the excitement of the grill.

It's just sort of
all aesthetic,

but it doesn't work
comprehensively.

- For me, that sauce
completely got lost.
- Yeah.

I can't even pick up
any of those flavors there,
and that's disappointing.

Yeah. I understand, Chef.

Yeah, so, the overcooking
of the elk

really kinda makes it
taste mealy to me.

- It kinda ruins the dish.
- Yeah.

It's unfortunate, because
some components are good,

it's just the main
principal protagonist

is miscooked for me,
and that's a problem.

-Thank you.
- Mm-hmm. Thank you.

The next dish that we want
to taste is from MD,

so please bring your dish
forward. Thank you.

Go, MD.

Thank you so much.

I'll try not to trip.

I've made steamed red snapper
wrapped in banana leaves

and palapa grilled shrimp
with papaya salad

and grilled sweet potato.

I'm not really quite sure
what to say about this dish.

It looks a little bit sloppy

and a little bit unfocused
to me.

- Shall we dig in?
- Yep.

It's hard to get grill flavor

when you have it encased
in banana leaf like that...

- Yes.
- ...without this overcooking.

I grilled the ginger first,
and I grilled the onions

before putting it
in the banana leaf

to get some of that
smokiness inside.

I suppose if you just grilled
the fish, it'd be way better.

Aarón: Yep.

Sadly, the snapper
is really overcooked.

The problem you got when
you wrap it in a banana leaf,
you've got no control.

And so I'd preferred you'd done
half the amount on here

and done it beautifully than
deliver an underwhelming dish.

This dish has a lot of problems.
The red snapper's completely
overcooked.

The shrimp are overcooked.
We talked about elevating grill,
and you missed the mark.

I'm gonna tell you, MD,
I really like the flavor
of the palapa shrimp,

but, to Joe's point,
it's overcooked.

I'm a little disappointed,
to be very honest.

Thank you, MD.

I think we were very,
very vocal

about saying
restaurant elevated, no?

But why not grill the snapper?

Aarón: Yeah.

All right, the next dish
we would like to taste
is from Wayne.

I'm feeling
a little confident
and a lot anxious,

because the two before me had
a rough time with the judges,

so I definitely have to
prove myself with this dish.

Boy, does that add
a lot of extra pressure.

All right, Wayne,
tell us what you got for us.

I made a chipotle dry-rubbed
New York strip steak.

And then I've got two
citrus-marinated jumbo prawns

sitting on a bed
of spicy Mexican rice,

and I've got
a salsa verde cruda.

For this dish
to be a top level dish,

the seasoning,
the cook has to be on point,

because you have
nowhere to hide here.

- So let's see how it works out.
- Shall we?

Yeah. So, what
kind of a cook were you
looking for on the steak?

- Medium rare.
- Medium rare.

So, what kind of a cook were
you looking for on the steak?

- Medium rare.
- Medium rare.

- Aarón: Yeah.
- That looks perfect.

All right,
let's give it a try.

Wayne, you really had
a lot of confidence in your
technique on the grill

to do this dish,
and I have to say,
you nailed it.

It is perfect
grilled simplicity.

- Good job.
- Thank you.

What I'm most impressed is
the fact that the marinades,

you had a chance
to bloom them and blossom
the flavor on the grill.

And right there, that
for me is the most magical
part of this dish.

Wayne, I think you played
the grill like a piano.

'Cause you've got
everything done correctly.

Today's challenge
was a grilling challenge,

and so every element on
this plate has been elevated
from the grill.

That was the objective.
I think the rice needs
another 60 seconds.

It's just a touch crunchy.
But it really tastes
like a grill dish.

- Thank you, Chef.
- Well done.

- Impressive. Thank you.
- Beautiful.

Aarón: Man.

Okay, the next dish we would
like to try is from Jennifer.

I am so nervous,
but also I'm thankful
that I had a chance

to really show my skills here
and try something new.

- Ooh-la-la.
- I am just praying

that it is cooked perfectly.

Jennifer, please tell us
what you made.

I've made a grilled
double bone-in pork chop

with a Memphis rub,
an Alabama white barbecue sauce,

a grilled sweet potato purée,

and grilled baby gems
and mushrooms.

It looks elegant,
and I think you've endeared

the word "grill"
100% across this plate.

- Really good. Shall we?
-Let's try it.

What kind of a cook
we looking for on the pork?

- Medium.
- Medium.

- A touch overcooked.
- Aarón: Looks a little dry.

Shall we try?

Jennifer, I think the magic,
really, in this dish

is the exterior of the pork.
It's well seasoned.

It just has a depth of flavor
that's so cool and spot-on.

I love what you've done
with the sauce and the lettuce,

and that Alabama white
barbecue sauce.

The thing that
lets this dish down
is just that purée.

- It just needs seasoning.
- Okay.

It's missing
a little bit of attitude,

but if this dish
were properly seasoned,

it might be maybe one
of the best dishes of the night.

-Thank you.
- Thank you.

- Right, next up, Kolby,
please make your way down.
- Yes, Chef.

There was a moment
where I was just kinda
all over the place,

- but I came back strong.
- Go, Kolby.

Everything looks great.
I know the flavor is there,

and I hope I can show off
to my dad a little bit.

Right, Kolby,
tell us what the dish is.

I made a Texas style
surf and turf

with a filet
and barbecue shrimp.

I also made corn ribs
and a sweet potato casserole

with a brown sugar
and walnut topping.

Talk about presentation.
This is like, boom!

- Very Texas.
- Big, explosive,
lots of colors.

- Really makes me
want to eat it.
- Shall we?

- Ooh.
- It's a perfect medium rare.

- Yeah.
- Mm-hmm.

Ooh, that's a lot of flavor.
Looks good, though.

All right, Kolby,
so what I love about this dish

is I'm thinking about Texas,
like, elevated steakhouse.

You know? And this is
what this looks like to me.

I love the idea of the shrimp
being big and bold

and standing up to the filet.

I think that says
a lot about your confidence.

I was worried
about the cook on the steak,

but the steak's
cooked beautifully,

and then you come
to the baked sweet potato,

- and it's way too sweet.
- Okay.

But it's a really good job.

Yeah, I think the steak
was perfectly cooked,

Then I tasted the shrimp,
and the shrimp are cooked

more perfectly than the steak
if that's possible.

So you really
nailed the grilling
of those two proteins.

- Great job, thank you.
- Thank you. Thank you.

Thank you.

Aarón: All right,
so the final dish

that we would like to taste
is from Sav.

- Beautiful, Sav.
- I'm really stoked
about this dish.

My steak looks
chargrilled to perfection.

The crab I got
in some good brown butter,

and those oysters
look pretty dang good,
if I do say so myself.

All right, Sav, can you please
describe your dish?

I made an Alabama surf and turf,

which is a whiskey steak
with crab and mushrooms

and brown butter
in Pontchartrain sauce,

wilted spinach,
and chargrilled oysters.

I don't know about you,
but I've never seen barbecued
oysters on a composed dish.

- Yeah.
- You have them by themselves.

- Okay.
- And the butter on the crab

looks a little bit overbrowned.

- That's crab?
- Yeah.

Oh, see, I thought
that was mushrooms.

Quite frankly, that crab
is probably better off raw
than what you did with it.

Sav, the butter on the crab
looks a little bit overbrowned.

- That's crab?
- Yeah.

Oh, see, I thought
that was mushrooms.

- Shall we dig in?
- Yep.

What kind of a cook
we looking for in the steak?

- I'm looking for medium rare.
- Medium rare.

- All right, let's see.
What do we have?
- Aarón: A littler under.

- A little under?
-Mm-hmm.

Oh, dear.
So, the crab's burnt,
as you can see.

It's just all dry.
You have to stop the butter
from overcooking,

otherwise it's just bitter.

Steak, slightly under.
Seasoning is on point.

Great grill marks.
Sauce, delicious.

There's something quite
bold and courageous

about your attempts
every time.

It's just badly finished.

I think you were being
too ambitious,

and trying to grasp at all
these different iconic elements,

and it's not equaling
a cohesive dish.

I feel much the same way.
The oysters are
a categorical flop.

Steak's cooked well,
but a little bit under.

So, um, bunch
of mistakes here.

- Thanks, Sav.
- Thanks.

- It's okay, babe.
- Love you, Sav.

Hold it together.

It's a tough one, this one.
Very tough.

The challenge was to grill,
so if you really didn't

use the grill at all,
then you had some problems.

Yeah, I need to discern
what you did on the grill
as it equals to flavor.

-
Wayne's was outstanding.
- Yeah, yeah.

- I thought he did a good job.
- Kolby's was really
good as well.

Kolby's was really good, too.

- Jennifer's, what do you--
- Jennifer's was good.

They're making
their decisions now.

Um, all of you, well done.
Even though the immunity pin
is no longer in play,

the winning home cook
will still receive a huge,

game-changing advantage
in the next challenge.

We felt that the best dish today
was cooked by...

- Wayne. Well done.
- Yes.

Wayne, the dish was authentic,
cooked perfectly,

but great use of the grill.

- Thank you.
- Well done.

Go and head over
to the veranda, please.

It feels amazing to know
I'm in the top eight,

and it never gets old
being at the top.

- Congratulations.
- Good job.

Thanks.

I just keep inching closer
and closer and closer

to the MasterChef trophy.

Right, Jennifer, Grant, Kolby,

you three cooked
outstanding dishes.

Great usage of the grill.

You are safe
from elimination tonight.

- Top eight.
- Top eight. Well done.

-Thank you.
- Head over to the veranda.
Great job.

- Almost there, guys.
- Good job.

Almost there, y'all.

Right, that leaves you three.

Sav, MD, and Kennedy, sadly,
with underwhelming dishes.

All three of you,
make your way to the steps.
Thank you.

And please give us
a very important minute.

- So...
- To me, it boils down to

did you use the grill
to your advantage?

-Kennedy's elk?
- The elk was really overcooked.

It kinda ruined
the whole thing, because that
could have been a winning dish.

- Aarón: Yeah.
- I think Sav--

Did it need the oysters, Joe?
And secondly--

No, it was a bit of a mess.

It's just not done.

And then MD, I mean,

did we get the use
of the grill?

- Bit of disaster, no.
- Aarón: Yeah, yeah. No, no.

She was trying to fit
too many elements,

too many influences
into one dish.

- I don't think
she listened, really.
- Yeah.

- Shall we?
- Yeah.

This has been
a really tough decision,

but we're all in agreement.

The home cook that will be
leaving "MasterChef" today is...

MD.

Sav, Kennedy,
say good-bye to MD

and please join the other cooks.

MD, I love the background
and the Filipino style
of what you did.

But sadly the red snapper
was overcooked,

and not a great
usage of the grill.

MD, I think you were
one of the best parts

of the United Tastes Of America,
because you brought

a region of the States
that we don't often see.

You brought it
in your smile, in your color,
in the dishes you make.

Thank you for bringing
the Hawaiian sunshine
to "MasterChef."

- Mahalo.
- Aarón: Continue, please.

Expand that range that you have.

Absolutely.
Thank you so much.

Well done.
MD, come and say good-bye.

Ah!

- I'm gonna come hug you all.
- You gotta do them first.

- Thank you so much.
- Take care, love.

- Take care.
- You should feel very proud.

- You did great, young lady.
- Thank you so much.

- Thanks.
I'm coming for donuts.
- You better!

- I love you all.
- We love you, girlfriend.

Of course!
It's always disappointing

to go home earlier
than planned.

But when I came
into this competition,

I wanted to show
that I can cook other things
other than donuts.

It's time for the donut queen
to leave the donuts behind

and move on to restaurant
quality dishes like this.

- It's a yes. Four yeses.
- Yeah. Yes.

- Congratulations.
- Thank you so much.
Oh, my God.

Congratulations goes to
MD and Sav.

- Ah!
- What?

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

They should be tears of joy,
I'm hoping.

I think I was doubting myself.

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

I'm so glad that
I was able to represent Maui

and bring color to this
competition the way I have.

I never lost who I am
this whole time.

-Bye!
- I think in that way,

- I've won.
- Love you, MD!

Next time,
the top eight face their
biggest challenge yet.

- The wall.
- Not fun.

You will cook on
opposite sides of this wall.

But you must create dishes
that taste and look identical.

Tonight is
a double elimination.

Wayne, you get
to pick the teams.

- Oh, hell.
- Can you hear me?

- Yeah!
- Say that again?

- Jennifer!
- You think she understood?

- Oh, my God.
- I don't know if
I like this sauce.

- What?
- Did you put it in already?

- No!
- What?

Everything that could
have gone wrong...

- Jennifer!
- ...did.

- We're in big trouble.
- It's gonna be okay.

That tells the whole story
right there.

The team leaving
the competition is...