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Clips from Top Chef - Don't Mess with BBQ (S19E19)

"but taste completely different."
Top Chef
"This is a double elimination."
Top Chef
"This challenge is all about survival."
Top Chef
"You don't want to be the one to sink someone's dream."
Top Chef
"I would never make this dish if Buddha weren't on my team."
Top Chef
"That might be the best dessert we've had."
Top Chef
"The panna cotta hasn't set."
Top Chef
"Both domes are texturally off."
Top Chef
"The winning team tonight is Jackson and Buddha."
Top Chef
"It sucks being down here."
Top Chef
"Robert and Sarah, please pack your knives and go."
Top Chef
"Ten chefs remain to compete in the ultimate culinary showdown."
Top Chef
"At stake for the winner,"
Top Chef
"a feature in Food and Wine Magazine,"
Top Chef
"an appearance at the Food & Wine Classic in Aspen,"
Top Chef
"$250,000 furnished by San Pellegrino"
Top Chef
"and the coveted title of Top Chef."
Top Chef
"♪♪♪"
Top Chef
"♪♪♪"
Top Chef
"I think as hard as it could be to go out individually,"
Top Chef
"it's so hard to go out as a team."
Top Chef
"I was just like, "Oh, it's not my name. Oh my God.""
Top Chef
"Hi, chefs."
Top Chef
"- Padma. - Twist! Oh no."
Top Chef
"I know it's hard to say goodbye to two chefs,"
Top Chef
"but the competition has to go on."
Top Chef
"Tomorrow, you'll meet Brooke Williamson on location,"
Top Chef
"and she'll tell you what your next challenge is."
Top Chef
"Get some rest."
Top Chef
"- CHEFS: Thank you. - PADMA: I'll see you later."
Top Chef
"JO: All right guys, from now on,"
Top Chef
"someone has to be on watch out for the door."
Top Chef
"♪♪♪"
Top Chef
"It doesn't feel like Padma would come in"
Top Chef
"and give us that omen if it was just a Quickfire."
Top Chef
"If she's coming in to warn us,"
Top Chef
"it's going to be a hard challenge."
Top Chef
"♪♪♪"
Top Chef
"- Good morning, chefs. - Good morning."
Top Chef
"Follow me, I've got some cool things to show you."
Top Chef
"♪♪♪"
Top Chef
"BROOKE: You guys, how cool is this?"
Top Chef
"- Beautiful. - We've been waiting for this."
Top Chef
"It's the barbecue challenge."
Top Chef
"♪♪♪"
Top Chef
"This is Texas, and as you know,"
Top Chef
"it's all about the perfect brisket."
Top Chef
"Texas style brisket,"
Top Chef
"it's one of the most difficult things"
Top Chef
"to properly accomplish."
Top Chef
"Locals have perfected new concepts like"
Top Chef
"brisket fried rice, brisket hand rolls, brisket pho."
Top Chef
"So, for your elimination challenge,"
Top Chef
"we want you to flip the script on what barbecue can be"
Top Chef
"and put your own twist on brisket."
Top Chef
"You guys seem really intense today."
Top Chef
"Girl's from Texas."
Top Chef
"[laughing]"
Top Chef
"I have to represent."
Top Chef
"This morning, you'll have 30 minutes"
Top Chef
"to select your brisket, trim it, rub it,"
Top Chef
"and get it on the smoker."
Top Chef
"Once it's in the smoker,"
Top Chef
"I'm going to hang back with Willow Villarreal,"
Top Chef
"the pitmaster here at J-Bar-M, and monitor the temperature"
Top Chef
"while you all go to Whole Foods Market"
Top Chef
"to shop out the rest of your dish."
Top Chef
"You'll have until midnight tonight"
Top Chef
"to get your briskets done."
Top Chef
"Definitely surprised that we don't have a Quickfire today,"
Top Chef
"but really glad that we have way more hours"
Top Chef
"in order to prep and cook."
Top Chef
"Your guest judge for tomorrow will be pitmaster Greg Gatlin,"
Top Chef
"and 20 of Houston's best pitmasters."
Top Chef
"- Oh, wow. - MONIQUE: Oh my gosh."
Top Chef
"No pressure."
Top Chef
"- LUKE: Wow. --it. - All right chefs,"
Top Chef
"your 30 minutes to get your brisket prepped starts now."
Top Chef
"♪♪♪"
Top Chef
"- JAE: Oh my God. - LUKE: Oh yeah!"
Top Chef
"NICK: Oh yeah."
Top Chef
"At this point in the competition,"
Top Chef
"I've been pretty much consistently staying"
Top Chef
"in the middle."
Top Chef
"Being from Mississippi, I have to crush this."
Top Chef
"I'm getting that one. My smoking game is pretty solid."
Top Chef
"Those are the great memories from back home,"
Top Chef
"sitting by the grill with my family."
Top Chef
"There we go."
Top Chef
"As a chef from Texas,"
Top Chef
"you gotta figure it out through the smoking process."
Top Chef
"You want that flavor to be dragged down"
Top Chef
"into the center of the meat."
Top Chef
"ASHLEIGH: Some nice briskets, huh?"
Top Chef
"Yeah, they're nice."
Top Chef
"If don't put enough flavor into your rub,"
Top Chef
"you won't find out until 12 hours later."
Top Chef
"I almost always rub my brisket"
Top Chef
"with some like, paprika, harissa blend."
Top Chef
"ASHLEIGH: Sounds good."
Top Chef
"We have 12 hours of cook time,"
Top Chef
"so I'm gonna really think through this dish."
Top Chef
"I am working on this little spice rub."
Top Chef
"- It's called "kitchen pepper." - Love that."
Top Chef
"ASHLEIGH: I think of a dish called Chicken and Slicks."
Top Chef
"It's just a simple broth with chicken"
Top Chef
"and these flat dumplings."
Top Chef
"So, I'm thinking that I could do kitchen pepper brisket"
Top Chef
"and sweet potato slicks."
Top Chef
"Ginger..."
Top Chef
"15 minutes."
Top Chef
"EVELYN: Nick, what are you going with for your rub, man?"
Top Chef
"NICK: I definitely add at least 12 to 14 different spices."
Top Chef
"What about you?"
Top Chef
"EVELYN: I'm sticking with the black pepper and salt,"
Top Chef
"and then just adding notes of different spices"
Top Chef
"that are going to be part of my dish as well."
Top Chef
"I've been waiting to have the challenge"
Top Chef
"to really showcase my ability to make curries."
Top Chef
"So, I'm going to be making a brisket curry."
Top Chef
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