All language subtitles for Gordon.Ramsay.Uncharted.S03E06.The.Great.Smoky.Mountains.1080p.DSNP.WEB-DL.DDP5.1.H.264-NTb_track3_[eng]

That doesn't
sound like a car,

that sounds like,
oh my goodness.

What a car, man.

Is that him?

That's him.

Are we good?
Yeah.

Derek, tell
my wife I love her.

Alright.

Holy shit! Woo!

bananas, man.

Oh my God!

GORDON I'm in
the legendary Smoky Mountains,

a bio diverse wilderness
steeped in history.

From the native Cherokee
people to moonshiners,

to NASCAR, this
land has a past as
diverse as its cuisine.

And I can't wait
to explore it all.

Although they call
these the Smoky Mountains,

rivers are a plenty and I
start my incredible journey

fly fishing with a
legendary local chef,

William Dissen.

Now, he said meet me
somewhere on the river.

Hey.
Hey, good morning.

Hi, how are you?

You're not
Chef William, that's for sure.

I am not, no, no, no.
My name is Sam.

Nice to meet you.

Uh, you're dressed up as if
you're about to climb or?

Do you wanna
meet Chef William?

Yes please.

Okay, yeah,
right down this way.

He's down here?
Uh-huh.

I'm gonna follow you.
Alright, come on down.

So you wanna come this way?

Are we there yet?

Uh, nearly.
It's right over here.

What the hell is that?

Holy shit. Oh my lord!

He's down there?

He's down there.

William!
Hey, Gordon!

I'm coming!

Welcome to Smoky Mountains.

Bloody hell.
Let's do this, girl.

Woo!

Man.

This first
section's pretty slick,

so lean back a bit,
take smaller steps.

this is slippy as

GORDON My
journey has just begun and

already the mountains are
showing me who's in charge.

Yeah, yeah.
shit!

You're fine.

Repelling down anything,

you need to get that
firm grip and then relax.

Shit.

It's very hard
to start that off

when you can't even
stand up straight.

I've got no grip

And I was literally
gliding across those rocks

like Bambi on ice.

Halfway down,
my rope got stuck.

You're going under that
water and it's chilly,

so you're holding your breath.

There's a powerful amount
of water coming full frontal.

GORDON It's
like taking a cold wet punch

to the face over and over.

This is not the
southern hospitality
I've heard so much about.

GORDON
When I finally reach
the first plateau,

I look down and see
the sheer rock face and

realize I still
have a long way to go.

Welcome to the
Great Smoky Mountains,
North Carolina.

That was insane.

You said meet
me for some fly fishing!

Well, you were like
Daniel Day Lewis coming down

the waterfall, man.

Good to see you, bud.

Yes.

GORDON
William Dissen is a
Smoky Mountain's legend,

a multi award
winning chef,

with a focus on fresh,
healthy and sustainable food.

He works with a network of
local farmers, fisherman,

and artisan producers
to create some of

the best dishes this
region has to offer.

What an amazing spot.

This is one of my
favorite places to get out of

the kitchen, to
come and relax.

I've got your gear here,
we can head on downstream.

Bingo.

GORDON
After that repel,

I'm wetter than a Scottish
summer and I'm excited to

dry off and get out
the rod and reel.

And they're
gonna be what Brook Trout?

Brook and Brown Trout.

And brownies,
love that.

My first time in
the Smoky Mountains.

I really love
this region because it's
such a beautiful place.

You have fertile land and,
as you'll find out,

lots of wild food everywhere.

And if you look back to
the Native Americans and

the Cherokee, in particular,
who lived in this region,

you know, no
wonder they decided
to make this their home.

It's kind of like
a little food-topia.

Got ya.
What lies beneath?

Oh
Was that me or you?

I think
it was both of us.

There's a big sense in
community and local in

this region and so that's
really important because

at the end of the week,

we've gotta cook
for all these locals.

And when we cook at
the end of the week,

I've got a little bet for you.

Go on.

So when you're
in the Smoky Mountains,

you're gonna need a
truck to get around,

there's a lot of
rugged off road.

I've got a really sweet
truck that you can borrow.

Oh that'll
be nice, thank you.

Yeah, you're welcome.

I'll let you borrow it though,
under one condition.

Go on.

If they
like my food better,

you fly my family
and I to London...

And you treat us
to dinner at your restaurant.

Right.
And if I win?

If you win,
I'll let you keep the keys.

You are...

Oh, you'll let
me keep the truck?

I'll let
you keep the truck.

Are you sure?

So game on. I'm competitive.

He's incredibly
competitive and

I've never
competed for a truck.

So extra motivation.

I'm gonna give William
a run for his money.

Game on, big boy.

Let's do it.
And quick favor.

What's that?

The fact that
we didn't catch any,

or I didn't catch any
trout this morning,

any chance you could
pull me a couple for
the final cook, please.

I'm sure,
I'm sure I could get a few,

but that's the last favor
I'm doing for you this week.

You are competitive.

Uh, listen, tight lines.

Good luck,
I'll see you at
the end of the week.

GORDON
I want this truck,

so I need to get my
hands on some of the most
unique ingredients found here.

Luckily, I've already
got trout on the menu.

But here, we have over
2,000 miles of amazing rivers

and streams in
the Smoky Mountains,

so I want more.

Now, William's hooked me up
with an amazing craw fisherman

and fingers crossed,

today I'm gonna get my
hands on those beauties.

Keith.
Ah, Chef Ramsay!

How are you, sir.
Good to see you.

Nice, good to see you.

Now, Chef William
said that we've got a

strong possibility of
getting more protein
ahead of the big cook.

Yeah, so
I brought a means of
transportation for you.

Yes. Did
you forget them?

Chef William explained
to me you're a man that

enjoys a challenge,
so, um, I brought these.

Ha-ha, yeah.

So these are hand paddles.

For, for your...

This is, no, they
go on your hands, see,

just like this, um.

Hand paddles?
Yeah.

It's very intuitive.

Oh my lord.

You've got long arms, I
think you're gonna rock this.

Let's get suited up.

Let's go captain.
I'm in your hands, my man.

This is so beautiful.

Yeah.

It's one of the most
wonderful things about
paddling white water,

is you see places
few people see.

Man.

GORDON Keith
makes using these hand paddles

look easy, but
it isn't for me.

The only thing harder than
paddling with them would be

cooking with them.

And it should
seem rather intuitive,

but you wanna just keep your
boat in line with the water,

you're exposing
the side of the boat to
catch a rock and tip you out.

Kayaks are amazing fun,

but when you've got
a paddle, you know,

you've got so
much more control.

Go around this.
Shit!

When you're paddling
with your hands,

then 15, 20 minutes in,
you're gonna get tired.

Ah,

Stay away
from that rock!

Oh no!

GORDON
This is exactly what
I was hoping to avoid.

Now you see why I don't
want you to touch the rock.

GORDON Keith,
this stays between you,

me and the river.

With my ego in check and

my frozen nether regions
tucked in my stomach,

you bet your ass that
won't happen again.

Alright.
Right this way.

Woo-hoo! Nice.

It's fine until
you get into that fast water.

When you hit that fast water,
then you've gotta be a rudder

as well, very quickly, and
then you've gotta turn left,

lean left, turn right.

Lean right.

Alright.

You see this little wave,

we're gonna clip
the left side of it.

Shit my boots.

And then brace yourself.

Nicely done, sir!

Yeah! That's
first class three.

GORDON After
sticking the landing on

my first class three rapids,

I was feeling pretty
pleased with myself.

Come hard, this way.

Get in the glacier bango,
point this way, quickly!

GORDON
But then, out of nowhere,

Keith's soothing southern
drawl takes on an urgency

I haven't heard before.

As soon as I realize why,
I almost lose my lunch.

Keith come back,
don't leave me here.

Oh

GORDON
The river is pulling
me towards raging rapids

that drop into a
series of vertical waterfalls.

And the last thing
I wanna do is die

wearing these hand paddles.

Shit.

GORDON
I'm on a river in the
Great Smoky Mountains

and it appears my day
of carefree fun is over.

Holy

GORDON
Along with possibly my life.

Oh!

What a
moment that was.

That was a big
blur for 30 seconds,

descending down those rapids
because I thought I'd lost it.

And then all of
a sudden, boop,

you pop up, take a
breath and then stay calm.

So what a ride.

GORDON
Smoky Mountain
sleigh ride completed,

it's finally time
to focus on finding

the crawfish I came for.

This is where our
traps are set and hopefully,

uh, when we get there,

we'll have some
protein in 'em!

Good job, my man.

Alright.
Good job, high-five.

So you see
what I've got here,

I recessed it into
the river bottom.

And then inside, um, bacon.

Bacon, stop it.

Yeah, uh,
that's what I had, um.

So hopefully this worked.

I'm gonna just
move away the ramps.

As you can see,
it's very high tech.

Man.

Woo, look
in there, yeah.

May I? Oh my God.

So we have
28 different species of
crayfish in North Carolina.

We don't have the giant
ones they have in Louisiana,

but they taste about the same.

That is incredible,
all because of those
little bits of bacon.

Yeah.

Did you
design this trap?

I did.
If you wanna break
down the cost of it, um.

The jug was cheese balls
and this is a Gatorade, um.

So it was $5 for
the cheese balls and
at the Dollar Store,

that Gatorade was only $1.

So it's a $6 trap, unless you
like cheese balls and Gatorade

and then you can
say it's a free trap.

You'd make a
lot of money as a chef,

you know that?

Making sure there's no waste.

They look amazing.

Oh my God, good job.

Keith is the perfect nut bag,

you know to
be in a forest with,

because he
utilizes everything.

So what a trap.

Good news is,
tiny bit of bacon and

we got a dozen crawfish.

Big cook, in a couple of days.

I don't know if
that's gonna be enough.

Oh we have more traps.

I went all out.

There's $24 worth
of traps out here, so.

I'll
take care of that.

Amazing.

Now the Smoky Mountains
are one of the oldest
mountain ranges anywhere

in the world and also one of
the most biologically diverse.

Amongst these trees are some
of the best ingredients a chef

could ever ask for, mushrooms.

Alan.
Hey.

How are you, sir,
are you well?

Yeah, great.
How are you doing?

Good to see you.
Uh, congratulations.

They say that you are
the best forager and

I would love some mushrooms
for the final cook.

Well there's some
right here, watch your step.

Oh shit. No stop it.

Uh-huh.
So it is.

Uh-huh.
And what is that?

That is a Boletes,
like a Porcini.

These are beauties.

Obviously, I'm gonna need
more than three mushrooms.

Well let's
get in the woods.

Let's
get in the woods.

This is a beautiful trail,
my goodness me.

This is
super bio diverse area.

Wow.

We have more here than
probably anywhere outside of

the tropics in the
whole hemisphere.

Serious.
Keep your eyes open.

Yes.

GORDON My eyes
are open and I'm ready to spot

some fantastic ingredients.

Oh look
at that one there.

Yeah.
How bright is that?

Oh. Oh!

GORDON Just
as I reach down to grab what

looks like a perfect mushroom.

That is so beautiful.
Uh-huh.

GORDON
Alan stops me in my tracks.

Yeah, it's
gorgeous but, you know,

that could be deadly.

Really? Seriously?

Uh-huh.
My God.

They're
called Destroying Angel,

the deadly one.

Wow.
Is that poisonous?

Yeah, one will work.

Bloody hell,
so no eating those.

GORDON
Unfortunately, our first find

could have killed my guests
before the second course.

After that, you'll never
get a decent Yelp review.

Oh great,
check it out. See this?

What is that?

This is basically
a puff ball on a stick.

They call it hot lips because
of the mouth right there.

And if I'm lucky,
when I squeeze this.

See what came out.

Wow.

It's edible, it's
just like rubber bands.

Gotcha.
But, you know.

But not
very flavorsome.

No, just chewy.

GORDON Our
second find wasn't gonna kill

the guests, but something
that spits in their face isn't

going on my menu.

Alright, we're
off roading it now.

Off roading.

Oh.

Keep your... Oh.
Come on.

You did it.
Bloody hell.

Look at that.
Now that, that right there.

That's the prize.
Is the money.

Oh my God.

You hit it.

So is that the head?
Yeah, this is it.

Bloody hell.

GORDON Hen
of the woods is not only

unique and beautiful,

it's one of the best
tasting mushrooms on earth.

I would just
come under and try to,

don't even slice.

Just lift it up?

Yeah, yeah, it
should come out whole.

Wow.
Yeah.

That is beautiful.
Thank you.

Oh my God.

It's almost like a beautiful
piece of coral, isn't it?

Like a sculpture, yeah.

Look at that.

I think you
got what you needed.

That's, that's
gonna be a feast.

That is beautiful.

Almost looks
like a piece of art.

It's like a bloody
flower arrangement,

look at that.

Uh-huh.

But this is the money,
let me tell you.

This is gonna give
me a little edge.

I know William's busy.

I know this is his home town,

he's got a very
successful restaurant,

but he's not out
foraging the way I am.

So one nil to Ramsay.

I hope that gives, uh,
William a run for his money.

Thank you.

That's gonna
kick his ass, man.

That I wanna see.

I've already got some
incredible ingredients that,

fingers crossed, I'm
gonna impress my guests.

But I know another
way to try and win
them over, alcohol.

And, as you can see,
I'm in the absolute
perfect spot because,

right here, is
called the moonshine
capital of the world.

GORDON I'm
meeting with a family that

operates a legal
distillery in town.

But today, they're showing me
how this corn whiskey was made

the old fashioned way, deep
in the woods hidden away from

prying eyes and a
Sheriff's shot gun.

Derek,
how are you, captain?

Great,
nice meeting you.

It's an
absolute pleasure.

What an amazing drive
up and I'm excited to,

fingers crossed, get my
hands on some moonshine.

We can
make that happen.

Amazing.

What's so special
about your moonshine?

We've got an
old family recipe that

goes back about 200 years.

Wow.

How long have you been
making moonshine for?

Oh, I started
when I was 14 year old.

You're not allowed
to drink till you're 21.

I, I know.

My mom got me on
whiskey at the age of 12.

She put it on my tooth
to numb a toothache.

Right. It'll do it.

Mom gave me whiskey at
the age of 12 for a toothache.

This guy's been
drinking moonshine,

you know, since the age of 14.

Listen, we're brothers,
we're joined at the hip.

We're joined by moonshine.

Let's start
shelling right here.

It takes a lot of corn.

GORDON Derek is
gonna show me how moonshine

was made back in the day.

No shortcuts, just good old
100 year old technology and

some dried corn kernels.

Man, it's
like going for a workout
at the gym, this thing.

How old is this thing?

That's a 1906.
1906?

I think it is.
Man.

GORDON It takes
a little bit of elbow grease,

but this rusty machine
does the trick,

sheering the kernels
clean off the cob.

I think that'll do.

Straight in?
Yep, put that in.

GORDON The
second step is to get the

kernels ground down
with some more state
of the art machinery.

So this is 1906,
how old is this thing?

This is 1918 to 1921.

Now, how do
we start this baby,

where's the on button?

We gotta
crank the tractor.

Hold on a minute, we
have to start the tractor to

get this machine on?

Right.

GORDON
Speaking of age,

the quickest way to turn me
into a nine year old boy is to

put me on a tractor.

I had no idea
we were making moonshine
with a tractor, trust me.

And in the bloody rain.

We're in rain, man.
We're in the rain!

Oh shit my foot.

That's good,
right there.

Moonshine!
That's it. We're go.

It's too, uh...

That's incredible.

GORDON
As the corn grinds,

I remember that making
moonshine is illegal and

I'm not sure where the
line is, where I go from

internationally renowned chef to guy in a

Smoky Mountain jail cell.

Into the bag?

Are we gonna get
busted by the cops?

I've got a wife and five kids?

I ain't got no
criminal record.

Okay, alright.

They might let
you by the first time.

What we
doing with this now?

We're gonna load it
up in Cody, my son's, car...

And y'all are
gonna take it to the still.

Is that him?
That's him.

That doesn't sound like a car,

that sounds like,
oh my goodness.

Cody.

How's it going?
How are you, captain?

Good to meet you.

Good to see you,
my man, we good?

Yeah.

We're going up
to the still, right?

Oh yeah, come on in.

What a car, man.

Derek, tell my
wife I love her.

Alright.
Let's go.

GORDON
I was worried about
getting arrested.

Now I'm worried
about staying alive.

Shit! Holy shit!

Oh my God!

Holy shit! Woo!

GORDON I'm here
in the Smoky Mountains getting

a crash course on
moonshine and fast cars.

In fact, NASCAR's roots stem
from moonshiners racing their

illegal hooch through
the snaking back roads,

trying to avoid the Feds.

And the way Cody drives,
the Feds don't stand a chance.

Woo! Holy shit!

That's how
you drive a Hot Rod.

We've
gotta walk from here?

Yeah, all the way up to
the top of the mountain here.

Okay.

GORDON Normally,
moonshine is made at night,

under the cloak of darkness.

Lite only by the light of,
you guessed it, the moon.

Bloody hell.
This is it?

Yes sir.

How long has
this set up been like this?

The still is over
100 year old family still.

Wow.

In general,
you'd wanna move 'em from
time to time, you know.

So as
we're not found out?

Yeah, yeah.

It's all gotta be
put up right before you
use it and then hidden.

But this
is serious stuff,
this stuff, right?

Yeah.
Is this bit legal?

Well, depends
how you look at it.

Why?

This is legal
to make the beer.

If you distill it,
then it's illegal.

Got ya.

First thing we're
gonna do is, um, go ahead and

put your corn in.

And then we'll do
what's called cooking it.

Take this hot water we got
over here and we dump it in

and we'll stir it up.

Go back decades and
what moonshiners put up with,

you know, how much graft
went into making this stuff.

We take it for
granted now and

we see it in
the shiny bottles,

but this is
where it all started.

The water
start going in.

Oh shit.

Oh you'll spill some,
don't worry about that.

It happens, it's
a messy process.

That's right
up to the top now.

Alright.
Yeah.

So the next step
would be to light it.

Now if you do that,
it's illegal,

you're, um, breaking,
you know, federal law.

A pretty serious one.

I need to find a way
of getting one over William,

so we have no moonshine ready?

I got some.
Okay.

Same recipe,
same everything.

This is brewed in my
distillery in Nashville.

Got ya.

GORDON The
only difference between the

outlawed hooch made in the
back woods and the legal stuff

Cody makes now is
taxation and permits.

100 proof.

50% alcohol.
Yeah.

GORDON But Cody
assures me my taste buds won't

know the difference.

Cheers, man.
You gonna take a swig?

Hell yeah, I'll
drink out of the jar.

Shit.

I feel like a
flame thrower.

Is that
not strong for you?

No, no. I'm used to it.
Oh my God!

I do have a
toned down version,

if you want the apple pie.

So this
is the apple one?

Yeah.
So, may I?

Yeah, go for it.

Oh, sweet as well.
Yeah.

And a nice,
sort of almost like a

caramel flavored
apple at the end.

That's the winner.

I'm hoping things
like that moonshine,

especially the apple
caramel moonshine can help

elevate this thing.

Good man.

North Carolina is the second
largest producer of hogs

across the whole of the USA,
so there's no way I'm going

into the final
cook without pork.

GORDON With
only two days before I go
head to head with William,

I'm on my way to meet a
super talented butcher

who prepares something
the locals rave about.

It's called livermush
and with a name like that,

it has to be good.

Matt.

Hey, how're you doing?
How are you, bud?

Good. Good to
see you, glad you made it.

You good?
Yeah, absolutely.

Oh my lord,
absolute pleasure.

Now, William said that the
livermush is a delicacy.

Absolutely.

From a
Chef's point of view, I'm
dying to get my hands on it.

What's so special about it?

It's a staple of
western North Carolina.

It doesn't
sound appetizing.

It's got a weird name.

Livermush.
Yes sir.

Is it like
eating pressed pork? Is it...

It's kind of like pate,
but in a different way because

instead of having
a panade in it,

it's got corn meal
as a bonder.

And did you say pate?

Cause you've gone all
posh on me, a little
bit of French in that.

Yeah, a
little bit, a little bit.

And kinda like a southern
cousin of pate, if you will.

Gotcha.

Go ahead and dice
up some pork shoulder,

dice up a little pork liver
and we'll add it to our pot
of simmering stock over here.

Gotcha. Gotcha.

Now, is it
something that you would
eat Thanksgiving, Christmas?

It's more of a
breakfast food around here.

Absolutely. I'm dead serious.

Stop. Stop. Shit
you got the guns on there.

Okay, gotcha.

GORDON Every
layer you peel away from

the Smoky Mountain
onion is fascinating.

Who would have thought of pork
liver as a breakfast staple.

I can't wait to
cook this for my kids.

So all the pork?
Uh-huh.

And what's
that just boiling water?

It's pork stock.
Pork stock.

Yes sir.

Fortified it
with a few trotters,

to give it more gelatin.

GORDON
Trotters are pig's feet.

Between those and the liver,
this is shaping up to be one

of those sausages
most people don't want
to see made, but I do.

So that
cooks for how long?

About an hour.

Shall we take a coffee,

a little beer,
what shall we do?

Let's go see the pigs.
Go see the pigs.

Yes sir,
they're not far.

You're gonna need these.

Is it like
wallowing deep mud?

Oh yeah, yeah,
we're gonna go to
the wallow for sure.

Matt, seriously.

GORDON I've
actually raised a few pigs

in my time and, if
they taught me anything,

it's that I never want
to raise pigs again.

This won't end well.

My God.

My God,
they are gorgeous.

Beautiful.

Hey guys.
Hi, good morning.

Hey, welcome.

You good?
Good to see you, bud.

I think I'll drop
him off with you, man.

Awesome.
Dude see you later.

Let's do it.
Um...

These are gorgeous.

These are.
These are our Mamas
here, we call 'em sows.

GORDON Asher
has been raising hogs for over

15 years and he tells me what
makes these ones special is

that they're kept
outside year round,

which encourages
natural behaviors,

like rooting and foraging.

And the age,
how old are they?

Uh, these girls
are about two and a half.

Really.

And then Owen, Owen's
kind of our senior boar on

the scene here,
he's about five.

Look at him.

Owen, come on, sat there
wallowing in mud with

four gorgeous pigs around him.

What is he, 400 pound?

No these guys pushing,
he's probably 600 to 650.

Man.

GORDON
Owen is my new hero.

I want him to become my best
friend and tell me the secret

to keeping my wife happy while
I just blissfully lie around

in my boxer shorts.

We're gonna give
him some apples first,

just to butter 'em up.

And just like feeding a horse,

just kind of
stick it out to him.

Gotcha Hey man, hey.

Hey, big man. Come on.

Come on, bud.

Hey. Man.

GORDON Owen
wants nothing to do with me,

I think he knows I'll
never be the player he is.

Why don't you
get one of these girls,

they'll take it from you?

Man, hey, man.

Hey, come here.

Oh they're getting pumped.

They are beautiful.

Well, shall we
feed 'em some grain too?

Yeah.

Oh. Hey.

Here, pig, pig.

He is amazing,
Owen, my God.

Come on.

Take a
look on the back,
you see the goods.

Uh, oh my lord!

Jesus, like
two footballs down there.

That is insane.

GORDON I wonder
what size shoe Owen wears?

Spread that bucket over
about half of these pales.

Gotcha

Here pig, pig, pig.

Jeez. Hey, hey. Hey.

Shit. Jesus.

Yeah, you
gotta move quick.

You've
gotta move very quick.

Other things they eat
besides the feed here is stuff

that's out in the pasture.

Gotcha.

So they're eating roots
and bugs and mushrooms and

they forage and that adding
parts of flavor in the meat

that you don't get
from being inside.

No.

The pigs, the way they feed.

The Granny Smith treats.

They're moving pens every
two or three weeks for

a much greater feed.

They're wallowing
in the mud 24/7,

it's an amazing find,
that quality of pig.

I'm gonna head back
down and get tucking
into this liver, livermush?

Livermush, you got it.

Good to see you, bud.
Thank you so much.

Beautiful pigs.

They were incredible.

Has that boiled?

Yes sir.

So it has
to be very, oh wow.

That's gonna be
very gelatinous.

Yes.
We're gonna strain it
with this spider over here,

we're gonna take
the solids out and

then we're gonna grind 'em.

And that's fully cooked.

I love those little
aromats in there as well.

There you go.

Beautiful. Perfect.

Alright, we'll kill that.

Give that a little stir and
we'll see what it looks like.

And so now it's
getting to the mushy part, so.

Mhm. Now you're
seeing why it's named that.

That's why
it's called livermush.

We're gonna add one of
those containers of corn meal.

That's enough?
That's it.

That's ready to go. Yes sir.

And we would pour that into a
pan and we would let it set in

the fridge and then we would
come out and it would look

something like
this guy right here.

Wow, so
that's it there.

That's it there.

And you feel how
dense it is now.

Yeah, it's very dense.

Absolutely.
That's amazing.

So in we go, hot pan.

GORDON After
a quick sear on the grill,

we put this on a traditional
southern biscuit and tuck in.

It's got a beautiful
color on there, right?

It does, it does.
Here you go, sir.

Thank you.

Oh my God.

That is delicious.

What's better than that?

Shit.

Livermush, doesn't sound the
most appetizing on a menu,

but let me tell you,
honestly, delicious.

It takes me back to my
commis chef days in Paris,

just getting down to
the basic ingredients and

transform it into
something magical.

Oh my God, wow.

That has got me
going, honestly.

Good, I like it.

Uh, wow.

At the beginning
of the journey,

William's going
on about livermush.

I'm like, mush?

Are you kidding me?
Liver, mush, really?

I get it now.

So hats off to
Smoky Mountain's heritage

because it is delicious.

Take care.
Yes sir.

See you at
the end of the week.

Thank you.

And I have to
take that and present
it in a really cool way,

otherwise I'm gonna get
kicked out of those mountains.

It's the day
before the big cook,

and I've got one last very
important stop on the border

of the Great Smoky Mountains
is the national park that is

inhabited by the
Cherokee Indians.

GORDON
I've heard that there's a

Cherokee dish that I
need to taste to believe.

We are right in
the thick of the woods.

Maliya, there you are.

What does that mean?

It means hello
Gordon and how are you?

I'm so
happy to be here.

Now Hom, Homalee?

Hominy.
Hominy, excuse me.

Hominy.
Hominy.

GORDON Hominy
is very unique traditional
native American food.

It's basically
corn on steroids.

And I'm finally about
to see how it's made.

The process of turning
the corn to Hominy just relies

on this ash, this
hickory ash and the corn

and water and heat.

Oh really?
Yeah.

First off, if you
can finish getting the
rest of these kernels off.

And once you get a few of 'em,
see you're looking like a pro.

Gotcha.

And then we're gonna
come over with our ash and

go over to the fire.

That ash will
turn it black, won't it?

It's the lye that's in
the ash that we need to remove

the coat off of the kernels,
it makes it easier to digest.

GORDON Now,
I know why there's such a

buzz around this dish.

There is lye in hickory ash,
which is extremely corrosive.

I'm excited to be shown what
this unique ingredient will do

to humble corn kernels.

And it
also makes some more
amino acids available to you.

Okay.

And you have
less vitamin deficiencies.

GORDON It
makes sense that the Cherokee

developed a recipe that
would maximize nutrients,

but I'm not sold on
this dish just yet.

So does the
ash turn it bitter?

It doesn't turn it bitter,

but it does give it
a different taste.

Yeah, see it
doesn't look appetizing.

Well,
I'm sure sometimes
when you make a dish,

it doesn't look that
appetizing until you're
all the way done, right?

GORDON
Maliya has obviously
never seen me cook.

While we wait for
this caustic mixture
to work its magic,

I learn about the traditional
way of grinding corn.

Straight in?
Yes. Alright.

Does that go in there?

Which?

Is that
right, round, pound?

What do you think?

Well, it
looks like the sort of,

that end's too
big for the hole,

but then that doesn't.

No, let's try this way.

So how may
kids to you have?

Well, no.
Maliya, please.

Christ girl, honestly.

Alright, so I'll
give you a little help,

I'll give you a little help.

It won't
go down the hole.

Turn it around.

Oh you
do turn it around?

You do turn it around.

So the secret's
not to go too hard, right?

Right.

I'll have to teach
you how to say help
me in Cherokee, it's...

Yes please.

It means help.

And right now, I need
a shit ton of it.

So you
are using a lot.

Am I?

Look how slow you're going.

Work smarter,
not harder, right?

Yes. Yes ma'am.

Indigenous science, right.

Gotcha, slow
and steady, here we go.

Doesn't feel right.

GORDON I'm sure
you'd like to keep watching me

awkwardly poke around, but
thankfully it's time to try

our Hominy which has
been thoroughly rinsed and

mixed with beans.

That looks, I mean,
it's almost like a sort of

French Cassoulet, you know,
like a bean stew.

Yeah.

Mmm. Lovely.

Mm. Been
waiting for that all day.

That is
delicious, oh my God.

The corn and the beans,
on a different level.

She elevated that dish into
something quite luxurious.

That Cherokee history
is so prevalent today and

I need to tap into that.

If I don't tap into that,
I'm, I'm dead meat.

See ya.
Good to see ya girl.

Thank you.

I've got a great
arsenal of ingredients for

the big cook.

But come on, I know
William has been cooking from

this land for the
locals for decades.

This is a
competition and, honestly,

I do not like to lose.

William!

Gordon,
what's up, man?

What do you think?
Did you enjoy the Smokies?

I'm moving here.

It's amazing, man,
look at this view.

I mean, honestly,
good to see you, my man.

Good to see you.
Oh boy, what a week.

I hope you
enjoyed everything.

It was incredible.

You nervous?

Not at all.
Oh come on, man.

Oh man.

I know the ingredients
like the back of my hand.

You are competitive.

We did have
a little wager that
we, uh, lined up, right?

You still
wanna go down that line?

I can't wait,
first class over to London.

Ten course meal
at your restaurant.

That's a
beautiful jeep by the way.

Got me around beautifully.

GORDON Seems
like William hasn't forgotten

about our bet, so it's
time for the games to begin.

What you got
going on over here?

So I'm gonna
start off with my Hominy.

So I'm gonna do the, uh, corn,

strip that back
with the beans.

Maliya gave me this
knowledge for this Hominy and

I'm just gonna lift
it up a little bit,

put some of that
delicious smoked ham.

Speaking of beans,

I'm starting to get my
leather britches going.

You're
getting your what going?

Leather britches.

There's a type of bean
we grow here in region
called a greasy bean.

But after you dry them out,

they call them
leather britches because,

well, they look
like leather britches.

That's incredible,
I've never seen those.

GORDON
Right out of the gate,

William has an ingredient I've
never heard of and I know his

local expertise is gonna make
winning this bet a challenge.

But I've still got a few
tricks he won't see coming.

Time to break out
the hen of the woods.

Beautiful.
Look at this thing.

GORDON Damn.

He definitely saw that coming.

And what
you gonna do with it?

So I'm gonna
make this into kind of a
classic mushroom gratin,

uh, since we're in the
Smokies and Appalachia,

we'll add a little Bourbon.

You're doing a
gratin in the mountains?

In the mountains.

Man, you're
getting posh, you know that?

Oh yeah.

GORDON Okay,
now I'm getting a bit nervous

because it's clear
William's showed up to win.

But, as always, so did I.

Look at those,
look at that there.

Oh my God. So beautiful.

And that ham is doing its job.

So you got to
try some moonshine, right?

I did.
It knocked me on my ass.

Back in
my college days,

I learned a fun trick.

You ever tried an
ice luge in college?

You know, when you take
vodka down the ice block.

I was
working hard, William.

We're doing a little
country ham and Bourbon luge.

On this ham?
Yeah.

So we've, I've cut a little
V channel in this ham,

this is a 25 month
aged country ham.

So if you grab your glass
and just put it right at

the bottom there.

Just hold it right there.

And then we're gonna
pour down the bottom there.

And then you're
gonna take a drink of that.

Are you
trying to get me drunk?

Cheers.

I got work to do.

Oh my lord.

Alright, now
chase it with some of this.

What's the ham for?

Chases the,
chases the Bourbon away.

Chases the Bourbon away,

just close my ass hole up.

This is
25 month aged ham,

it's like prosciutto, right?

Chef William
threw the gauntlet down,

threw his car in the mix.

And then came
in with the Bourbon.

Really? That's the bit
I shouldn't be touching.

Bloody hell.

Gordon, what
are you doing over there?

So I'm gonna fry off
these incredible Andouille.

And that's gonna be
my sort of finishing
touch with the Hominy.

I'm starting
my griddle cakes up.

Fry these up nice and crispy,

will be a great base
to put my crawfish on.

Right,
livermush, here we go.

I'm gonna get my biscuits
a little bit crispier.

I don't know, man,
that's not really how we cook

those here in the south.

No?
No.

Well I'm
taking a gamble,

cause it's a beautiful car.

Mm.

Gonna be
finishing up my griddle cakes,

then we're gonna cook some
trout and some crawfish and

be ready to plate up.

Can you
slow down, please,

or give me some more
of that Bourbon, please?

You want another shot?

No, no,
no, no, no, no.

Alright, so
I'm gonna stuff these
beautiful rainbow trout

with a little bit
of thyme and some lemon.

Wow,
they look beautiful.

Do you serve them whole?

We are gonna
serve 'em the whole.

Nice.

Oh there
you go, nice sizzle.

Crawfish, oh my God.

Quick, in and out.

I'm gonna blanch
them very, very quickly.

Get them out of the shell.

Your restaurants though they
do this table side, right?

Yeah, that's right.

You know, maybe
Flambé a sauce, table side.

Exactly that.

You think they'll
do that for me when I come?

I'm gonna use just a
touch of my apple moonshine

in the crawfish.

You're
not gonna share?

Not yet, no, no.

Oh my God.

Come on, just have a
little smell of that.

Oh yeah,
that's great.

Someone's
about to lose his Jeep.

Mm. Mm. Mm. Um.

Look at
that, Chef, come on.

Okay, I've got ya.

When I took a little sneak
peek at William's trouts,

it was just, it was
like this oasis of colors.

It was just the
perfect rainbow trout.

Welcome. Ladies.

Hey, welcome folks.

Everybody, nice
to see you all.

Eggs on.

Chef,
do you see this?

Look at this, this
is beautiful.

GORDON The
moment of truth has arrived.

My beautiful dishes will
be going head to head with

William's stunning creations.

Man, that
has lit up, you ready?

Let's do it.
Let's do it, my man.

GORDON It's time
to find out if I'll be leaving

the Smoky Mountains with the
key to my new favorite truck.

Nice job.

Man,
that looks stunning.

So good
to see you all.

Good to see you.

GORDON It's
time to serve the guests who

helped me this
week and find out

who will walk away a winner.

I'll give you an
insight to what I've prepared.

I gotta go to the
best pork anywhere in
the country, livermush,

I know it doesn't
sound the most appetizing,

but my God, were
they incredible.

So we got a toasted scone
with pickled onions and then a

fried quail's egg and then
those mushrooms that we went

and grasped in the rain.

And then this Hominy.

Um, I used the Andouille,
the mirepoix,

cooked the smoked ham
knuckle in the middle.

And finally, the most
dangerous crawfish anywhere in

the country when I
went ass over tip down,

down a ravine that
someone didn't tell me about,

but we managed.

My pants were as
brown as that water, sir.

So there we have our
beautiful grit and crawfish,

uh, it's finished
with apple moonshine,

that's the sweetness
across the crawfish.

Chef.

Alright guys, we
have some beautiful food here,

sunburst rainbow trout, uh.

We also have made some kind
of traditional griddle cake,

so kind of a
cornmeal rice cake.

And then we've taken the, uh,
crawfish and I made a little

relish with sour corn
and country ham on top.

Back there, we
took the beautiful wild
hen of the wood mushrooms

and kind of turned that
into traditional gratin.

That is a
feast beyond belief.

So we had a
little gentleman's bet going
earlier this week, right?

Gordon's been driving
my four wheel drive truck
around all week.

And so if he wins the bet, he
gets the keys to the truck.

If I win the bet, he's flying
me first class over to London

and feeding me a what?

A 20 course meal you said at
your name sake restaurant.

So no pressure, guys,
no pressure.

Guys, enjoy, please.
Cheers, guys.

Thank you.

Oh boy.

Where shall we start?

I'm excited.

Oh my gosh, this
looks beautiful.

Mm.

Pickled onions.
Pickled onions.

I told you it's
all about the culture and

the heritage here.

Yeah.

So I think you did
a great job though learning

about all the
different techniques and

the ingredients of the region.

Livermush, it's so rich.

Man,
they're digging in.

Yeah, it looks
like they like that livermush.

What's your favorite?

I love livermush.

It's one of my favorites.

Think they're
ready for the verdict.

Think so, looks
like they're finishing up.

Where's your keys?

Oh man,
where's the airline ticket?

Did I
just hear silence in
the mountains? Good?

Very much so.
The mushrooms?

Both fantastic.

I'd have
to go with William.

That gratin though, right?

Yeah.
Crunchy top on there.

I did like that top.

How was
those beautiful trout?

That was very good.

Delicious.

Candy roasters.

That puree
underneath was delicious.

GORDON So far
William's dishes are knocking

it out of the park.

Time to find out if this
Scot can measure up and

if my dark horse,
the livermush, will
win the guests over.

Dare I ask,
how was the livermush?

The livermush was great.
Amazing. So good.

I really liked the
pickled onions with it.

Amazing.

It tastes like home.

That's right.

How were the crawfish?

I loved 'em.

Could you get any
of that apple moonshine?

Yeah.

Hominy?
It was really good.

I would just cook it
just a little bit more.

That's you rushing me.

Right, put one
of us out of our misery.

Who's gonna call it?

Who's gonna call it?
What you think, guys?

Oh boy.

Close.

The anxiety,
nerve racking here.

I liked
these two better.

Right. Yeah.

Sorry Gordon, I
think we've gotta go
with the home town, boy.

Oh man, that
first class flight.

What kind of champagne do
they serve on British Airways?

The local
edge won, um, rightly so.

But the exciting thing for
me is how much I've learned.

Today wasn't about winning,

today was about
getting up to speed,

and I still think
it's one of the best
kept culinary secrets

on the planet because
what they do is incredible.

Thank you for making me
feel incredibly special.

And you, a big
congratulations.

Amazing, incredible.
I've had so much fun.

Amazing,
amazing, mate.

And God bless,
take care, see you soon.

Hey, I'll
see you soon in London.

Yeah. Yes!
First class.

My time here in the
Great Smoky Mountains
has been incredible.

I got to play in a river and

catch those
delicious crawfish.

Trample through the
forest to get my hands
on those prized mushrooms.

And I learned some secrets
of generations past.

Whilst I only
scratched the surface of
the incredible history here.

Honestly, I'm humbled and
honored for the experience.

But now, on to
my next adventure.

Captioned by
Cotter Media Group.