Watch What Crappens - Top Chef: Limp Brisket

Episode Date: April 5, 2022

This week on Top Chef the cheftestants have to put a new spin on brisket, but not before they put an even newer spin on Texas toast. We're recapping it all with Crappens on Demand; so come watch us here: https://www.patreon.com/posts/64724030Get tix to our live shows: https://www.watchwhatcrappens.com/10th-anniversary-hunky-dory-tour/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get ready for a double load of Queen of Hearts! It's me, Jujubee, and I return to guide sexy singles through some ronchy blind dates. Cameras off! Voice only! Launching during Pride! Queen of Hearts takes Miami by storm, with Daeders' Cuppe from Tampa Bayes, Just Chaz, and Brittany Brave to name a few. Follow Queen of Hearts on Amazon Music,

or wherever you get your podcasts. Watch what crap is watch what crap is who cares what happens when there's so much that crap is What happens What What Hello and welcome to Watcher Crapins, a podcast about all that crap on Bravo that we just love to talk about. I'm Ben Mandelker and joining me today is the wonderful, the charming, the hilarious, and the all-around great person. Mr. Ronny Caramay, Ronnie, how are you?

Well, thanks. Isn't that sweet? Well, sweet like Texas barbecue. This Texas barbecue suite, I've been assuming this is not. Well, that's fine. It'll be sweet today. It'll be sweet at this very moment, and then we'll go back to being on suite after this introduction. Welcome everyone. Welcome Ronnie. Welcome to another

week of Watch what crap ends. We're here today doing crap ends on demand, which means that you not only get to listen to us, but if you support us on Patreon, patreon.com slash watch what crap ends. You can watch us, not just listen to us, so we're waving at the camera right now is I am and Ronnie will about now run you soon into, which means also B Bueller will be showing up momentarily. Anyway, guys, we are just coming off a super, super fun, wonderful weekend. We were in Denver, we were in San Francisco. Thank you to everyone who came out to our shows.

It was so great seeing so many of, so many familiar faces that we haven't been able to see for a few years. It was just great. The San Francisco show was truly the loudest, like, when we walked out like that, Ovation, never had a wall of sound like that before. So we were really, really touched and honored by that. And the tour, there's not much time left. We only have six, it sounds like a lot.

Six shows left. But basically we have three shows this week and then we're going to have three more in Texas. We're doing Detroit on Thursday, Columbus, Ohio on Friday and Cleveland. And the shows we'll be doing for those will be summer house, New Jersey, Orange County in that order. We're just going in chronological order. So go to watch our crap and come to get tickets. And then later in April, we're going to be in Austin, Houston, and Dallas. So we definitely want to see everyone there to get tickets and then later in April we're gonna be in Austin Houston and Dallas So we definitely want to see everyone there for especially for our grand finale in Dallas, of course Also

Because we are traveling and touring and doing all this stuff so much We are just not gonna be able to do below deck sailing yacht this week. We apologize. Okay. I'm sorry I'm sorry, but there won't be any below dick sailing yacht. So just bear with us It'll be back next week, but this week we just don't really have the time to do it. So That's I think all the news that's fit to print. We are gonna be doing the real housewives of Atlanta season trailer as a regular episode this week. So check that out Yeah, I'm gonna be all that stuff tonight. We're doing take a seat. It's back. We heard a really hilarious story, some real hilarious tea about the real housewives of Orange

County. So we're going to talk about that on Spotify live tonight. Take a seat. That's at seven o'clock in the West coast, 10 o'clock on the East coast. Okay. Okay. That's at seven o'clock in the West Coast, 10 o'clock on the East Coast, okay? Okay, that's it. Whoa. And today is Texas barbecue day on top chef. So that's what we're gonna take on today. Hi chefs, it's time for barbecue. Very excited about this. Yes. I mean how do you how do you feel when you're a vegetarian now, Ronnie, when you see barbecue, all this barbecue stuff does it do anything for you? Do you get nostalgic? Or I was, no, I was, I was definitely very hungry by the end of it. No, I was never like, I was never one of those people who's like, I need my meat. I've

always thought it was gross, you know, I've been on and off since I was a teenager. I just get kind of bored of the same things so sometimes I'll be like, I'm gonna eat meat again. But it's just mostly because there's not as much selection if you're not, you know, if you don't eat meat, there's like some places you can't eat anything. I want to replace the other day that the french fries were even fried and like pork fat or some similar

like beef fat french fries or something. Yeah, something. But yeah, no, I don't feel nostalgic because I was really always into barbecue for the sides. I've always been like the bread. First of all, like on a barbecue sandwich, I love a good white bun. I love the pickles.

You know, cheese goes with that mac and cheese, potato salad, French fries, onion rings. I mean, that's the reason I go for it. Yeah, that stuff's all really good. So anyway, so today's episode, it opens up Joe and Evelyn, the comic duo of Joe and Evelyn, the wacky duo of Joe and Evelyn, the comic duo of Joe and Evelyn, the wacky duo of Joe and Evelyn, they are, they're getting ready for today.

And Joe is like as hard as it would be to go out individually, it would be so hard to go out as a team. Well, Joe, stop with the wackiness. Stop with the wackiness. I don't know if they'll mind the we seem to be just fine. Everyone still tries to pretend that they're them on the house watch. So so works for me. But wait, it's not over because Fatma comes into the stew room and she's like,

hi, chef. I know it's hard to say goodbye to two chefs. I mean, for me, it was more hilarious, but I know for you it's very difficult, but the competition has to go on. You know, it's hard to say goodbye to two poor people at one time. Now you don't even have one nickel to rub together. Am I right? Poor poor. But tomorrow, Brooke is going to meet you for a challenge. So enjoy the laugh, Riot, right? Emellia later, bye. Bye. Yeah, Padma's like, I'm not working this episode.

See you in an hour. So now it's like the next day. And Joe was like, wow, I feel like Padma, I don't feel like Padma coming in is good at. What a Joe Sayer about an old man with my note. She said that I'm like, it's a perfectly fine sentence and I'm like, I can't comprehend it. She says she feels like Padma wouldn't come into warn us if it wasn't a big deal. They're taking like Padma staying 10 minutes after work is a big deal.

Which it is, you know? Because you know the producers like Padma, okay, after judges table, we're gonna, you know, let Tom go, we're gonna untape the body armor from Gail that she has from being around you. And then about 10 minutes later, we want you to go back into the stew room. She's like, oh really?

You better have a gel mat for me in there and some are hilarious. My contract says, if you, if I have to spend 10 extra minutes with these people, I get paid triple over time, okay? Yeah. So Brooks, like, hi, follow me. I've got really cool things to show you. I'm broke. How cool is this? It's a barbecue challenge. I'm gonna show you smokers Padmas radio wing beat me to broke beat me Brooke, I'm not getting anything from you. All right

Do something Brooke? Do we have a charisma meter? No, it's like a beach with no change on it, Brooke. This thing's not beeping. Do something, Brooke. Brooke, remember, when you're done talking to the poor, I do still need my coffee. Thank you. She still thinks Brooke is a PA. So today is about the most perfect brisket and Big Dum Jackson's like, brisket is one of the most a difficult things to accomplish. Don't want Big Dum Jackson. He is really wearing on me.

I'm sorry. I'm just like over his whole thing. I'm like, oh, I've never made that. I've never heard of that. Oh, and he does, generally he does really well, except those times when he just like fails miserably, but like I sort of, I hate his like failing upwards. That's sort of how it feels like to me,

even though he's succeeding upwards, he's like just succeeding, but to me it really feels like failing upwards, you know? Yeah, I mean, I think I thought he would suck. That's why I call him Big Dum Jackson. I thought he, suck and be out of here, but he seems to be doing a good job. So who knows?

Maybe people just give him good food ratings because he's so tall because people love that. He is very tall. So Brooke is like, so the locals have come up with new concepts like brisket fried rice and brisket hand rolls and brisket fah. And so for this elimination challenge, we want you to flip the script on what barbecue can be and put your own twist on a brisket. Hi, I'm Radioing in.

I just want to add, we want you to put a new spin on brisket in the same way that Brooke has not put in a new spin on her ponytail. Thank you. Hi there. This is for Brooke. I don't know if Brooke, if you can hear me over this loudspeaker, but you just said put a twist on brisket

And now Gail is in her hotel room doing a twist with brisket, so so I'm a please stop Gail from doing the twist with brisket It's embarrassing Oh no now she's actually taken an entire brisket and she's twisting it into a bow and she's put in her hair So I'm a please tell her brisket and she's twisting it into a bow and she's put in her hair. Some of these tell her brisket is not fashion. So, brooks like, well, you know, once the brisket is in the smoker, I'm gonna hang out with Willow here. Willow Smith. And we're gonna make sure the temperature is okay on that smoker while you guys shop

and don't worry because the guests are Texas is best pit masters. Yeah, Greg Gatlin and 20 of the best pit masters you've ever seen in your entire fucking life. So, um, so then Nick, uh, Nick gives us a spiel about how he's always, he's been in the middle all this time and being from Mississippi, he has to crush this. I feel like Nick has actually been like actually upper middle. I don't think he's been middle. I feel like he's been doing well, but whatever. He feels like he's in the middle and, you know, this is, he knows how to smoke some meat,

so this is going to be his moment. I feel like every challenge Nick says, I'm from Mississippi, so I better do good at this. Yeah, he's gonna shape his brisket. He's gonna take out his cookie cutter and make little like Mississippi shaped brisket cookies. Did you mean to make an irregular triangle brisket? I mean, not triangle. Rectangle, sorry, I don't really know my shapes. Nice cleaver shape state. So Joe is talking about how Booth making brisket.

She's like, you know, you just really want that smoky flavor. Drag down to the center of the meat. Oh, I feel like there's a gal joke in here somewhere. Could there's anyone mind if I radio in one? Let's see, let's try to workshop this. It's like Gail dragging down fashion to the center of the earth. No, not quite right. You know what, I'm just not going to get that one, but can we get a stick of the odor for Gail because she really is the pit master. Pee you! you. So 30 minutes to prep and everybody's doing their thing and Ashley's like, I'm gonna do my own spice today for this spice Rob. I call it kitchen pepper. Ashley, are you just

the kind of person who likes to make people sneeze? I don't want to hear Pepper out of your mouth one more fucking time, young lady. Okay, that's enough with the pepper. Well, it's better than Gail's special seasoning that she calls Dank Suther Pepper. It's her alone. Her Ode Gail. All right, listen, if you don't sneeze or ask yourself, is someone cutting onions

or a scale changing her bra? Then it's just not working right. Right. So Ash, she's gonna make something called chicken and slicks, and she's gonna use her kitchen pepper, and she's gonna make sweet potato slicks. It's kind of like a dish. So then Nick, then he says that he's gonna be making

something with 12 to 14 different spices. I'm like Nick, you don't come on the show and declare that you have nicks, nicks 26. And then is the second episode of the row or at least second in a span where you have not used all 26 spices. This is 12 to 14 is not 26, Nick. Yeah, it really is. I mean, people are gonna walk into your dish

like they walk into a break room after Gail's been there. Waves the missing dozen, am I right? Can't wait for that chicken and Gail. I'm sorry, chicken and slicks. Slicks actually sound good because she said they're like dumplings but they're flat. I mean, come on. It sounds like a little dough fried up in some butter to be you. Okay, you win. I take back what I said about your pet. Evelyn is excited because she gets a showcase for ability to make curries because she's

actually Southeast Asian style chef. And then Buddha, they're all just like, they're just talking about this literally, like I've got 10 notes about seasoning that people are using. They're seasoning, they're all seasoning. And Big Dumb Jackson is gonna do a brisket pasta, which I'm not sure about that.

And he's like, no, I'm gonna do pasta because that's what I do really good. So I'm gonna do it for the brisket challenge. But don't worry, it's gonna be filled with lots of brisket. No, no sir. He's like, yeah, I mean, this, because I'm making a scar panoc and like you can stuff it so much

that's 90% filling and 10% pasta. Oh, that reminds me of Gale. She's also 90% feeling, but more like 10% Gale is 90% feeling and 100% of that feeling is pasta. I was gonna say 10% potato. And when it's raining outside, she is a slick. It's crazy how it all ties together, isn't it? I would really call her a delicate pasta, but she is a pasta. I mean, she really is a big atoni, but I mean that loving way, Gail. So, um, no, my dumb, um, Noma, Dumbo Noma, Jake, is like, oh my gosh, for brisket, is there a side that

I need to put down first? Get out. What are you doing here? I don't care what restaurant you, if it's the best restaurant, then we'll get out. I know. That's disgusting. He's officially pushed me too far. Yeah, I really don't like that.

If you've worked in the best restaurant in the world, I don't want to hear any questions about which side to put the brisket down. I understand they don't make brisket at Noma, but I feel like you, if you work at the best restaurant in the world, you should know how to cook every single thing in the world. Sorry, I just said it. I mean, that's my hot take. That's my hot take. You know what I mean? You're a chef. You have to know how to cook fucking meat. And don't tell me it's too fucking cold over there either because I know you guys know what I know you guys use fire for your dishes as well sir. So he's putting his brisket into that he's giant smokers he's like wow I feel like I'm brushing my ankle under the brisket, it's not popping. Hey can someone fix this BMW smoker please? I really like how this BMW smoker adjusts for my

posture. So they're like yes Nick you put the fat down first. And I was like, oh my God, it's like running day in PE. Fat down first. I'm just, I make it two steps. I'm just like, fuck off. Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, basically just cutting away to Monique, just scowling all the time, because she says that she's gonna go really super French for this preparation, and then it comes to Buddha saying that he's gonna do beef, pork, and yon with it, and she's like, eh, you know, and it's like that rest of the episode, they're just like, he's basically Buddha's copying Monique the whole episode.

And Monique's just gonna make a croissant, like you know it's coming, because Monique is really leaning into her, her, um, making at it. Yeah. Lately, um, so she said, yeah, you know, I'm just uncomfortable with Barbara Q. So I'm going to focus on French. And I just thought she's dead. Yeah. Me too. She's out. Who was especially because she had a thing at the, at the beginning of the last episode where she talked about how she was in the middle of the pack. So I was like, okay, so she's going home because my new theory is that if you get the call from home

or whatever in the previous episode, then in the next episode you're gonna be going home. Although my theory. She's sure going home, for sure. Yeah, my theory didn't really hold water this week, but it was fun, it was a fun theory while last week. It was a fun theory. Yeah, sometimes short theories are easier,

it's hard to hang onto a theory for years and then it fails. Yeah. But I put so much work into this. But you know, so Ashley's, you know, doing her slicks or whatever, and then she decides that they have so much cooking time that she's gonna just go over or do all these sides.

She's gonna do creamed corn, greens, like she adds all this stuff to it, which in Top Chef, when they tell you you have a lot of time, you know, you don't have a lot of time. Never, okay. Like on any reality show, there's always gonna be some sort of thing like, guess what? Were we decided that on top of making brisket,

you also have to build a go-kart. So go ahead, you know, you're like, oh, but they get back to the the the kitchen and there's Tom and he's standing there with Brooke and he's like Hey chefs, how's it going? We decided to do things a little out of order today sort of like I don't know like starting from a Place of immense privilege and luck and having all the tools in the world and then deciding to go live a life of struggle as a mixologist. Do you think it's a little bit out of order? You know? Yeah, we're doing things out of order, which is why Gail has her underwear over her pants. I know she's mountainous scene, but trust me. It was a long night of Twister for her and that brisket. Let's just say that. Yes, but she not only did the twist.

She actually played Twister with the brisket afterwards. And Brooke is one of those terrible people to play pranks because Brooke's just not fun. You know, she's just not a fun person. She's a very talented chef, I think, but she's just not, she doesn't exude fun. You know, she comes along and she's like, I never said it wasn't a quick fire. You even make this not fun and it's a twist. So then Tom's like, well, for this quick fire challenge, we'd probably have a little fun with a classic on the barbecue side, Texas toast.

And of course, Big Dum Jackson says, oh, well, I never made Texas toast. I've never eaten Texas toast. Like, why is it up to even be Texan? Can it just be toast? Like, you've never had Texas toast? I mean, sir, you are a chef. This actually might have known me more

than the Nomagai not knowing which side to put the meat down. I mean, it's Texas toast is not a secret. This is pretty bad. Also, he's a big person. I feel like big people here, Texas toast, and we're like, oh my god, it's toast for us. You know, because it's big toast. It's gigantic toast.

Yeah, it's like Hagrid finally found, he finally found a sandwich that he likes, you know. Because it's Texas toast, it's huge. I love Texas toast. Also, his question, like, why does it have to be Texan? Why can't it just be toast? I'm like, do you say that when you go get Mexican food? I'm getting half- you say that when you go get Mexican food? I'm getting house or respect.

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to, I love my kid, but wherever you get your podcasts, you can listen ad free on the Amazon music or Wondery app. So brook says, well, the story goes at a pig stand in the 40s, a bread order came in that was too thick to fit in the toasters. They decided to butter it and grill the bread and that gave us Texas toast. Oh, so should we call it Texas potatoes when Gail tries to stuff the potatoes into the toaster also? God, she loves doing that. Gail came to you big for most things, so we just butter her up and grill her as well. Wow, Texas Gail's. Today for your Texas Gail Quickfire Challenge, find a piece of toast to Gayle Lonely.

Go. It's a lot harder than you might think. Mm-hmm, yep. 13 hours. Okay, so I was this quick fire upset me, and I'll tell you why. Maybe I have to readjust what I believe Texas toast is, but my experience Texas toast is like,

it's a square of toast that's like thick, right? Yes. It's like if you put four pieces of regular white bread together and you know, like got rid of the seams. It's like that thick. It's just toast. I don't understand. It's a big piece of bread. I don't understand what everybody's problem was in this challenge. I was like, I couldn't do it. They're like, I'm gonna use a monster ball. I'm gonna use a monster cracker. I feel like half the dishes that they made were just like thin pieces of bread. I was like, do they not know it's it's Texas toast. What is happening here? And the funny thing was actually Ronnie was in Denver. The day that I left I went and got some avocado toast for breakfast.

And I thought to myself, remember when Top Chef had a toast challenge, that was so funny that they had a toast challenge. And then sure enough, toast challenge this week. Yes. Fancy Texas toast. Fancy Texas toast. So let's see. Jack's is all upset about it.

And then the story of the cool miner who came to the horse track with red that was too big, so they tested a horse and grilled the bread, whatever the story was. And Tom's like, you know, just come up with something delicious, possibly something we've never seen before. And guess what? You're gonna win immunity, $10,000, And you're gonna get to see Gail come out with her underwear over her pants. Which should be really fun. Yeah, Gail's really excited about the challenge for you guys. She's been working on some sort of

dillistic routine in the back there. We're sort of not sure why, but she has this plan. So get ready. So then Boota tells us that he's, if he wins this, he's gonna pay for his pugs eye surgery. And then we see a little clip of this pug or a little picture of this pug with like a red hoodie on and it's like, now listen, if you guys ever need a go fund me for any, I don't even care if it's like a go fund to me to get your roof fixed, find a pug for your picture because people will always

donate to a pug because they're cute, but they always look like they're in danger Bugs always look like Not like Italian Greyhounds. Italian Greyhounds look like They've always looked like they've seen they've just seen it ghost. They're always like They do but pugs do it in the face and Greyhounds do it in their posture, you know, because they're just just, they'll just sweat or whatever. The little Italian people with Gina posture. They have like Gina posture from OC.

So, um, so they're all Russian, they have, there's a whole bunch of different breads. So Monique goes for the French country bread, which of course, I was like, you know, at first I was like, you know, what, it's all about reinventing Texas toast. She's gonna use a different solid bread. That's fine. I'm sure she will create a nice big thick piece of Texas toast out of French country bread. It'll be an interesting high bread. So I was, I was, I was really rooting for her. I was really hoping that this would not go in the wrong direction, but spoiler alert, it's not a bad thing. It does, it's not a bad thing.

And also, if you're gonna get, did she get the sliced, I feel like she got the sliced French country bread because when we see it, it's really thinly sliced. Like if you're gonna do the French bread, get the loaf and at least cut a gigantic, like, come on. I just, it's toast. Like, don't fuck with toast. It's easy.

It's not as easy as bread, you know? It's easy, yeah. And so Nick is one of the few people who seems to be doing it right, which is he's making like a BLT. He's basically saying, I'm not reinventing the bread. I'm just reinventing what we put on the bread. So like, I'm very happy with the direction of his so far. I actually thought Monique had a good idea because she was going to do a like a zillion layers

of this thin bread and put buttercream in between them. I guess so it would be like a once I had this crepe that was called a tiramisu crepe and that's how it was made like they got the big crepe and they put the sweetness on it and then they folded it as zillion times so it stacks up to this big and then they slice. I mean, it was so creative. And I thought that she was, I was projecting my own experience. I'm sure.

On to Moaning's talent. And it just did really to know. I think that maybe what would have been interesting would have been if someone did some sort of fancy toad in a hole because that's an actual real size hole that you can make. Oh, and Brooke loves a toad in a hole. Oh, you're right. That would have been like a toad a toad in the mining shaft with it with a Texas toast, you know? And that would be really cool. That you could have like set up a whole thing, a whole giant three-dimensional thing.

No one thought of that. That was the theme of Gail's prom. So Jeff is in a mining shaft. Well, you should you should have been there the night that Gail lost a like get lots of opportunity, they call that Mr. Toads Wild ride, am I right? So, let's see. So Joe is doing a mushroom toast and she's got a fiance and a wedding to plan, so she really wants to win this. And I'm like, hope your wedding doesn't go for it because I care about the pug more. So there. I'm not chosen the pugugs eye over your wedding. Yeah.

And then Buddha, meanwhile announced that he's gonna do a millfoil, which is what Monique is doing, so then Monique is like, which is crazy. Like why, it's an odd thing in general, just to say I'm gonna make a millfoil out of Texas toast. And then that two of them decided to do it is very very very strange Yeah, and they're like so

No, ma what are you gonna make and he's like oh my god? First it's like what side do you cook me it on now? This is a big toast. What's this competition trying to do to me? I'm talking agon Yeah, it's so hard making toast. So now there's like five minutes left. Moneque realizes that her stack of buttercream and white bread is like not very interesting. So she decides to start glazing mushrooms to bring it to life.

What? Yeah. How does that make any fucking sense? You know what? This buttercream icing on this cake is just also white. You know, I'm gonna put some mushrooms on. No. Why?

Why was that the direction that you went? And then Luke, he basically puts like a whole bunch of salty pancetta on his, but then guess what? He forgets to add the acid. I mean, you're making toasts. There's enough time to make the pancetta and put some acid on there. I'm sorry. Like, this is ridiculous. But he was actually very smart. Well, comparatively, like compared to who everybody that we've just seen so far, he's very smart because he does a real piece of Texas toast. And he does

a BLT basically, like a fancy BLT, which everybody does. Well, Nick does, yeah. That's gonna taste good. Yeah, who'd you say? I was saying Luke, did I say Nick instead of Luke? I meant Luke. Oh, Nick was my next note, so I think I just saw Nick's name

and was like, wait a minute, Nick did great. He texted on a BLT. No, Nick did great. I that's what I was saying before, Nick actually like embraced the vibe of Texas toast, but elevated it as opposed to trying to reinvent it. Right. Okay, sorry about that.

Okay. So judging, judging time, and Noma's like, damn, you know, the acid. Okay, now I'm caught up with you. So then let's see, we get to just. So they're walking first. Okay. Well, they're walking and Tom goes, you guys are toast. Oh, that was funny, Tom.

That was real funny. Hold on, I'm receiving a call from my good friend, Ali Wong. Hey, Ali, guess what? Tom tried to be funny yet. I know, it was awful. Bye. So Jay did a shrimp and lobster Vietnamese toast. And Ashley did a pizza rollup, which...

Ah, I feel like that's not the spirit of Texas toast. Not at all. Rolling it. What? I don't mind a pizza topping, but if you're rolling your Texas toast, you're not getting that, it looked like a thin layer that was rolled around.

It didn't feel like a big pillowy piece of bread. Right. If it was like a twist on a burrito, which I'm sure we'll get as well this year, there's going to be some kind of burrito challenge. Yeah, something, but you guys can't just hear bread and just do whatever you want, okay? No. So, and honestly, I was very upset with Buddha's.

Buddha subbed him in his millfoil, and it was like a strawberry and raspberry millfoil with whipped ricotta, and it was a very elegant looking dessert. But the bread itself, it just looked like those like wasa crackers. You know, it was like, it was so thin, it was like three layers of very thin bread.

I was like, this is not Texas toast in any form. Yeah. And then Nick does serves his BLT and Brooks, like, did you turn the cheese into a sauce? I'm sorry, this is for Brooke. Brooke, how long have you been on this show? Did you mean to not ask? Did you mean to turn this cheese into a sauce? Yeah. Hi, brok, just a quick note from me, Padma Lakshmi, what part of a cheese bread makes you think that he didn't turn the cheese into a cheese spread just wondering. And Luke of course cannot just serve a dish without being fancy sounding. You know, he's like, I did a focata with crawfish emotion, but the fucking crawfish on the toast.

No one wants your crawfish emotion, okay? You fucking moldy ass acid, forget her. I like that. I had a typo here and I said that Luke made Texas toast with crawfish and chorizo emotion. Emotions of crawfish and chorizo. The crawfish and the chorizo were falling in love. They're being together. There's nothing on this bread.

Oh, there's emotion on there actually. It's just emotions. And Tom says, huh, that's a salt like there. No, no, no, no, no, no, no, no, no, no. Don't you mean Gales toothpaste? I know, Tom. Better cream. Well, that scale's cold cold gate.

Better cream. Wow, that scale is cold cold gate. So then tomorrow does a pizza toast. Tomorrow I'm really liking this. Oh there we go right there. Pizza toast. But thin little toast. It was thin thin little toast. Another thin toast.

And then Monique's kind of those I asked her which we talked about the orange blossom buttercream with glazed mushrooms sort of strange and Brooke tries again to do a padmush goes, is this bread toasted at all? Excuse me, it's supposed to be my day off but I just can't get any rest around here. Okay, the way you said is, did you mean to not toast the bread, you stupid fucking person? And Monique's like, well I just didn't want it too toasted because it might melt the buttercream Toast it first and then let it cool down

Well, you make the butter cream Also Monique, I like you Monique Yeah, also it's a toast challenge So if you're gonna put something on the toast, that's not gonna be good on toast. Don't put that on the toast. Because it's a toast challenge. The toast comes first. Not a buttercream challenge. So then Joe did a mushroom toast. Embrick goes, wow, you like mushrooms, don't you? Because he really does use a lot of mushrooms. Oh no, he's a big size. You like mushrooms, don't you, Tom? And he's like, yeah, sure do.

Thank you for everybody not making Okra toast, because that is slimy and disgusting. And I hate Okra. So I hope everybody remembers that, or I will, can you, from the show. Thanks. That's pretty much it. So then Jackson serves up his shrimp toast. I'm going to sneeze right now. So you just talk right now, because this is about to get very serious right now,

everyone, very serious. I got the Jackson shrimp toast actually looks very good, I think. And then Tom was like, well, that was fine, huh? You know, there was some tasty bits and then there were other things. Brooke named the bottoms and don't get smart with it

because it's 2022 and I don't want to hurt anybody's tried. Bummah? Yes, I'm still watching. Padma's doing it like sliver-style. She's just in a control room up on like the roof. I feel like Padma like puts a little ring cam in the kitchen so she can always see it from her hotel room or whatever.

I like throughout my arm with that sneeze, that off-camera sneeze, by the way, I'm like, oh, that hurt. So anyway, so the bottom, yeah, so Luke is in the bottom because his stuff is just way too salty because he forgot to put the acid on. But I feel like it's still even without the acid, it's possible to put panchetta on to a...

Acid, but does not make things that much less salty, can you break? Yeah, and you can also just put panchetta on toast and you could survive it. But if it's a salt lick, that means it's not just a panchetta. It means that you put too much salt on it. You put too much salt. You didn't use seaweed. He's not used to actual using real salt.

He's only used to seaweed salinity. And then moanie put mushroom buttercream like mushrooms with her buttercream, which is just stupid. I can't believe they didn't just kick her ass out right then, because that's insane. Yeah. And Tom's like, oh, you know, it was more of like a Texas tea sandwich and not a toast. So a little weird. Let me just, let me just repeat the thing I said earlier. You guys are toast. You guys are just, yeah. Not that it's unheard of to drink a sandwich. Am I right, Gail?

So, Brooke, let's see. So Tom asked Brooke who are the faves and she's like, Nick, the BLT is everything I want. And also, it had a great topping to toast. Yeah, ratio. Yeah, and they liked it quite a bit. And the winner is Nick. Nick wins the whole thing.

So now that that's done, they can go back to working on their brisket, because their brisket is, while this is all going on, the pit masters are like cooking their brisket for them, et cetera. So they were going back to the brisket and Joe was like, you know, when I, I'm gonna start working on a pasta because when I first started cooking in New York,

it was all California and Italian, you know, because that's kind of, I don't really wanna say it, but it's kind of the culinary point of view, Jonathan Waxman, my friend Jonathan Waxman, I'll just say it, Jonathan Waxman. I just don't know if there's a prep. I love more than Jonathan Waxman pasta, you know? And then we see her leading the pasta sheets

through the kitchen aid pasta thing, which I mean, listen, I love a pasta. You know, I love a pasta. If I get married, my wedding dress is gonna be made out of those pasta sheets. I love pasta. But it know, I love a pasta. If I get married, my wedding dress is gonna be made out of those Poster. I love pasta. But it's a brisket challenge. Come on. I know with this. Why is it she's the second one today who's like, I'm doing pasta for the brisket challenge. Yeah, I mean, there's a there's a way to do it. I mean, actually We'll see later that apparently there is a way to do it. But,

yeah, you know, I think we said last week, like, it's always knowing when someone messes up their pasta because you know, later on, like, it's going to be a lot of pasta redemption. That's what always happens. Someone messes up their fresh pasta and then they spend the rest of the season trying to redeem themselves with their pasta, like, it's kind of really annoying. So then, uh, Jackson, of course, he's like, oh, I don't know. I've never done this before. I mean, he's just oh, I'm just at this point I don't want the disclaimers just do it. Just make it because also it turns out fine like his track record is really good He'd never even had Texas toast. He was in the top of the Texas toast. He'd never like he was in the top of the fall He's like, I've never made fall before and then he makes a fun. I kind of think that actually Jack said he's full of shit.

Jack said, I'm telling you, he's a liar. Like when he said he can't taste or smell, he's just doing that to look better when he does good things, you know? And I think he does that with everything. He's always like, I have no idea how to make this. I have no, I've never even heard of that before. Texas toast, what's that?

Yeah, I know. I feel like we're onto him. But he's all like, he's gonna be grinding up his brisket and he keeps on sort of saying, like, why am I bastardizing this entire process? I mean, it just makes sense in my head. Am I about to commit a cardinal sin of Texas bar review? Like, yes, you are actually.

And then we see Monique putting her potatoes in a bin of salt. Did you see that? What does that do to potatoes? I'd never seen that before. Is that just special? I think she was just seasoning them. I mean, I think she was just, she probably already cooked them a little bit. So they were already, so she was just sort of shaking them around. And I don't know.

It was, I've never seen that. It looked like she put some dry round potato, little round baby potatoes into a, just a bin of salt. I was confused. I'd never seen Gale want to step into a bin as much as that moment. Duh.

So Ashley is doing fresh corn. She's the quorum off the cob and everything. And she says she's going to do six components, which danger. And then Monique, who cares? Monique slams the door. It's like, no, man, guys, I'm sorry. I'm so sorry. Yeah, she was like very sad about it. Be careful with the BMW X531 to Lenti's sad Patlegrino edition of burgers.

Let's see, so it's one hour left and Buddha is working on some pickles. And he's like, it's not traditional beef burger, gnong pickles, that is. I'm just eating it in my mind. And I'm saying, this is going to work. It's going to work. Yeah. But they don't know ultimately, like the brisket comes out and they just don't know if their brisket's any good because they have to let it rest overnight. So they don't know

if it's seasoned, if it's tender, if it's overcooked, or whatever, yada, yada, yada. So it's a huge amount of suspense for them. And so now it's the morning. And Jackson is meditating in the corner. I was surprised he wasn't like, wow, I've never meditated before. I don't even know how to do this. Oh, am I committing a cardinal sin of meditation right now? Ha, ha, ha.

Commissions. Here comes one right now. So they get back to the kitchen. They've got an hour and a half to cook. And now's the moment of truth! Where everybody opens their brisket. And Jack... Jesus, great.

Jackson's is great. And next, like, oh my god, I'm a little bit nervous about this. And, Jay's like, you know why? I'm a little bit nervous about this. And Jay's like, you know why? Because you don't mess with Texas. Whoa! Whoa! Whoa!

She's been waiting all season to pull that one out. She's like, I know it'll be a perfect time to make the don't mess with Texas joke. And this is it. So, but Monique's is only okay. A lot of her warm spices didn't come out. I mean, I had a feeling hers was gonna be under season. I don't know, there was something about doing a,

just a mindset of doing a elegant, restrained, French preparation of brisket made me feel like she's gonna under season this meat. I just knew it. Yeah, and you never know with this show, right? Because sometimes, you know, sometimes top chef surprises you and everyone's like, wow, they just let them meet be the meat. Yeah, it actually tastes like it's almost rotting. This is amazing. You know what you got a good ingredient, you don't have to do much more

to mix with some salt pepper, it's the basics. You just got to remember the basics, you just got a membraddle cook, you know what I'm saying? Yeah, they do that, they do that whole spiel. I got to remember the basics. You just got to remember how to cook. You know what I'm saying? I'm like, yeah. They do that whole spiel. And Joe is regretting her pasta, which girl. No, they're feeling okay, been there.

And she's struggling with highlighting the brisket. Yeah. And so Ashley's like, sure smells like kitchen pepper in here. Like I think that you are really overestimating people's love for pepper. Yeah. And basically it hurts as under-seasoned, and which is a little surprising.

I thought she was gonna season it well. And it's under-season, so she's like, I'm gonna put all the seasoning into the, into everything else. So you're like, that's not gonna work out well, because we've all been there when, you know, if you season everything around it,

but the main thing isn't seasoned, you still can use, you always know, you always know. Yes, oh yeah, especially with me, yeah. So Buddha is gonna make some stock with the trimmings to pour back over it, which I think is really smart. And then Monique is stirring, and they just put like clown detective music, which is even the editors are sick of Monique's ass,

at this point. It's like don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, don't, they're always in the bottom. And then she goes, I'm very familiar with bread, but you know, time wise, I wish I could prove the pre-usher bread for longer. I'm like, you're a baker. If you know you don't have time to prove your bread, why are you doing it? Like, why are you messing up on all the bread this episode? Yeah, if you're a baker, you should know that you don't under-proof your bread. Like, Hler. So Jackson is grinding the brisket. And he's like, oh gosh, I feel so bad. Everyone's gonna be so mad at me. And then, 30 minutes left, and Evelyn's doing a burnt

end crumble for the top, which is also a really good idea. I thought that was great, but she said that. I always get ideas. Because I always think about the time, Ronnie. I think it was still in your non-vegetarian period. Remember, we went to Barbecue in Kansas City and everyone was telling us, oh, you gotta go there, they got great burnt ends,

but we didn't know what they were saying, because it sounded like everyone was going, oh, I love their burnins. The burnins, so we were like, do you guys have burnins on the menu? I know, like ends. Or maybe I was, I don't know if I want to drag you into that. Maybe you knew all along, but I thought they were saying burnins.

I had no idea what they were. I probably wasn't even listening. I was just like, where's the mac and cheese? That's all I'm ever thinking in a barbecue place. So then we go, then the judges come and we had them as like, brook, what did you tell them exactly? Is if I don't have a ring cam in the kitchen stupid, go ahead. See if you lied to me, here's your test.

And also, did you get my coffee? So, brook is like, well, I said the goal of this dish, it's a highlight the brisket, but to turn it into an actual composed dish. Oh, and did you inject any sort of personality into this moment, or we just sort of this sad milk Texas toast thing? thing. Willow, Willow Smith, did you give your smokers away or like how did that work? This is reserved for a famous person's famous child. Do you like that everybody? Watch it again. Willow, thanks for your help. And Gail turns this guy, Greg Gottland, who's like the guest judge, and she goes, and how do you feel about stretching the boundaries of barbecue?

Probably the way that the dress barn feels about you stretching the boundaries of their styles. Gail. Same way the golden carafe felt about stretching their boundaries of how many times you were allowed to go up to the buffet every time you come in, yeah. So first up, okay, and I'll pass, so they actually had to do that with people because when golden carousel opened, like when that became a thing, people were going so crazy in the golden carousel that they had to start limiting it. Okay. Welcome to my hometown. So, will the chef is like, well, I was really happy that Top Chef gave us 12 hours for a cook. A pan of goes, well, you know, time is never

your Lena with. I'm sorry. Time is never your friend on top chef. Look at Kyle's face in my right. So, first up Ash and Jackson, Ashley and Jackson serve at the same time. And she's serving her kitchen pepper rubbed with sweet potato slicks. And he is doing his pasta stuffed with a barbecue. Yeah, burr, burr, like burr, blonk, burr, bequeus sauce. And then Padma does this thing,

so they serve them and Padma looks at them and goes, thank you both. And then she does this thing with her eyes. And it's like, it's like the opposite of Tyra Banks smizing, Tyra Banks pioneered the idea of smiling with your eyes. Pavla just frowns with her eyes. She's just like, frising. She's like, hmm, just get out of my face.

She does like a big phony thing like when your waiter is about getting you to match. And they're like, thank you. They're like, thank you. If I squint, that means I have less of you to look at right now. So they think that Ashley sliced her meat to thick. And one of the guys is like, yeah, that's so much meat. I'm having a heart attack over here. Yeah.

And Gale is like, I just, I think it's just really hard to eat Ashley's soup, you know? And, um, and she says, you know, this giant piece of brisket, it just feels like it's drowning right now. Oh, yes! I understand the feeling. It's like when I go to your house, and I'm just like, wow! So much Swiss cheese. I'm drowning in it right now, Gail. So Padma loves Jackson's pasta. He was so restrained. And Gail's like, well, from his, from a challenge perspective, he did his way of cooking. Wow, what a novel concept, am I right?

Wow, Gail all you're really strong to get those concepts so well. Dormar and Nick are next. Hi, Nick. He's like, hi. So he did a carrot puree, a harissa barbecue with pork neck and colored grommelata. Yeah, and then Dormar did a like a smoke brisket

with candy dm's and it was to sheer like a lot of. Yeah, and then tomorrow did a smoke brisket with candy dm's and I was just sheer like a consummate. So Brooke is like, you know, I really appreciate the flavor of Nick's brisket because the rest of the dish kind of doesn't exist to me. Yes, I totally understand. Like it's feels like the other half of the dish is sort of like, well, all of you people, it just doesn't really exist to me.

Shred. a dish is sort of like, well, all of you people, it just doesn't really exist to me. Shrug. Well, tomorrow, on the other hand, you know what, tomorrow, that was fantastic. I really like to brace cabbage, the picket pickles pulled together, and I feel like, you know, this dish, if it had the opportunity to get an education and do something with life, would have done it instead of dropping out and shaking around a metal shaker full of ice and liquid for the rest of his life, disappointing his father until the grave. So, you know, good for him. Yeah, I, you know what I really liked about it, it just felt really, really, a remind, a remind of me of someone who decided to ignore all the opportunities given to him and instead live a life as a

Mixologist and not have enough money to get his own place. So in other words, homie very homie like a like a son Still on the couch of your home Monika and Noma are next and Noma is doing brisket with barbecues sauce and some coriander and some lime stem salad. Mine stem salad. I think that's what it's about. Yeah, no, I wrote it down also, but for some reason I didn't really, it didn't really hit me until this moment. A lime stem salad.

I don't even know what that is. He's ridiculous. That's what is fucking ridiculous, okay? And I listen, I can, I know I'm ignorant. So I can't wait till someone corrects me and tells me that this is a real thing. Because to me, he's just full of shit. Like every dish has something that's completely full of shit on it. Alamed timestamp salad. Yeah, it is ridiculous.

Alamed timestamp. Moneque does her smoke brisket with onions to bees and confit potatoes and her, her bone marrow honey glaze brioche, so pathagosos have either of you even done brisket for it. You even know what brisket is, you idiot. Look at this shit on a plate. God I'm so mad. Everyone just pass their dishes down to gal.

And Noma's is pretty. Like it's very, it's very good looking. And Padma's like, Tom, what do you think of Luke's meat? Personally, I think his meat is probably what's gotten him this far, so it must be big. Anybody else? You know, just to quote some girls who just shot on our sister show Summer House, what do you think of Luke's meat?

So then, so Brook is like, well, you know, I love all the accoutrements, you know? Oh, wow. Nice big word there, Brook. Congratulations. Were you married to Salmon, Roxy too? And Gale, what do you think of Monique's briskette? Since you're basically toast this layered with buttercream, what do you think of Monique? Gale, do you mind removing the brioche from your mouth before you talk to us?

Thanks. Well, her potatoes are planned and her little bun here is undercut. Wow. That just hates Gal at this point. She has nothing more to say to Gal. Sorry, Gal. Couldn't hear you from all that. Sue B is falling out of your mouth. So, yeah, Tom is mad about the brioche. He's like, well, you know, it's just not properly formed. And, you know, better technique this dish would have been a great dish. But, you know, you know, could it would have shed a story of my son's life, right?

I love better technique and this would have been good. Yeah. That's how it works. It's a show about technique. So Tom's like, you know, that's just sad. It's just sad. And Pat and it's like, I agree. It could use a sweater. Oh, sorry, were we talking about Gail's dress?

Ha, ha, ha, ha, ha. So Jay and Evelyn are next. And Evelyn's all excited because she's like my people because in case you didn't know Evelyn is from Houston and knows all the chefs on every episode of the show apparently. So she's once again saying that and Jay has made KJune which is like her take on Barbecue brisket with grits and cherry tomato kimchi, Asian pear and relish. I thought Jay's looked amazing. Yeah, I did too.

And someone named Sloan Rinaldi is like, this tomato is excellent. Sloan Rinaldi, we don't see her until this moment and then we keep cutting way to her like every five seconds for the rest of the scene. Just like, what does Sloan Rinaldi think? She's like, I like it. I like it a lot. Like, keep it on the lady who really liked it, tomato. Keep it on her. Sloan Rinaldi. God, I love her band.

So. Evelyn did brisket curry with aromatic rice and fried garlic pistachio and burnt ends, which sounds insane and good. And so Padma's like, here it is Texas girl, how does it feel? Yeah, is it exciting to cook for all these people? Wow, I can't believe you're just so star struck by a Sloan, what's your face over there? I mean, have you even met Lena Weith for crying out loud? You know, I've known you now, Evelyn, for a while. And I've really haven't thought to myself, wow, Evelyn, there's a lot of people with tattoos and dread skin. What do you think about it? Do you think Ronaldo is really Sloan's last name,

or do you think maybe it was Ravioli at some point. I kind of think it was. What do you think, Evelyn? So they love Jays and, um, Gale's like, well, so far, Evelyn's dish is one of my favorite. I really get the aromatics and I'm just like speaking of, did you spray yourself with blue cheese before you came here gale? Gale's like yeah, it has heat, but it doesn't annihilate you. Oh, yeah Like that flower pattern you're wearing and you're dressed today gale. Wow annihilation, right? Hmm. I guess judge today theged salad everybody. Wedged salad, siblings. All right.

So yeah, they just love Evelyn's. And so now there's still more. Joe is now Joe and Buddha are plating. And Buddha, and they serve. And Buddha has his beef, born in Yon Take, whatever. And Brook is like, I would never think to do that to a beat. Yeah, that's what I always say about gal when she takes the dance floor. We wouldn't think to do that to a beat. Yeah, that's what I always say about Gail when she takes the dance floor. We wouldn't think to do that about the beat. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha with herrissa and corn and kale and Padma's like, mmm, thank you both so much.

Oh, gross. That was my way of saying, no thank you not so much, you're awful get out of here. So let's talk about Joe. And kale's like, well for all the ingredients she talked about, I'm only tasting one thing. Well, I know it's not toothpaste. So what is it?

Tom goes, well, there's really only one word for this. My son's career. I'm sorry. Well, Ming. I'd say underwhelming. You already had a chance to speak gal, okay? Gal, you don't have to gild the lily. We get the joke from Tom already. You don't have to say under, okay? It's a joke gal. God, look at Gail so angry. Someone woke up on the wrong side of the bagel this morning, am I right?

So but they love Buddhas. They think that Buddhas is beautifully composed. They love that there was a robby and they just think that he did a really great job. Yeah. And, well, where can they take a nap now? Ha ha ha ha ha ha! Like Gale, we're all very tired. Thank you for being here. Non-famous dried face tattooed chefs. Oh, and Sloan, can you let me know, and my BMW X5 has done at the shop? Oh, you're a chef? Not a mechanic? Oh, my apologies. If you're looking to your chair, you'll see that we've all left you some hot oil treatments to help you just look better on TV next time.

Just kidding, but you can probably find them at a store. In a different town, this town doesn't seem to sell any. God I'm exhausted. Bye everybody! Bye, I'm gonna take an app at Soho House. Okay. Alright, here we are at the judges' table. Tom, Tom for Tom Jhinomonalod. Hit it. I'm like's like, well, no, you do it. You do it other me. Well, okay, well, you know, you think you're gonna do some meat. You're gonna rub some spices in it, put it in a smoker and let it go.

And we all know there's a ton of variables involved. Passion, dedication, brains. Unfortunately, I sighed a child with none of those things. What were we talking about? I think you were trying to talk about something with brisket. Oh, yeah, like I said, you know, you give it a good roll of rub, put it away for a few hours, and you just want to think you can just let it go. Yeah, like a skin care routine, right? So the guest judge Greg is like, all the meat was good. We don't see stuff like that every day.

Some hit, some mist, but all in all good work. Boota Jackson, Evelyn, you stay here. The rest of you go to the side and Google other careers. Boota, your concept was a really successful one. Whose idea was it to do French? Was that your idea first? Cause you seem to really knock it out of the park. You were the best French person of all time.

And I'm sure no one is angry that you did French. And girls like, I am so proud and excited that I got to eat your food, Evelyn. Yeah. Well, but she also says that every time she goes into little seasur, so don't get too excited, Evelyn. She peed on the floor when she met Ben and Jerry. You know, 19 seasons, all the curries that have been tempted on the show, Padma always has issues with him. I'm not saying that she's high maintenance or that she can play in, but she usually has something to say. That's right. But guess what? I had absolutely no issue with your

curry because I felt like across the board, it was just too terrible to even complain about. I had no problem with this curry at all. In fact, I even like Tim Curry now, which is a shame because he passed away a few years ago. I mean, I love this curry so much. I was surprised I hadn't ridden novel so I could marry it. Oh, and Brooks, like, love your burnt ends, Jackson. Those were great see gal burn ends can be attractive just keep tracking Oh, it's so funny when gal goes into restaurant orders split ends by accident gosh, it's so hard to keep those keep those all together Okay, well the winner is Evelyn wow Oh, and I love and I love the curry. Anybody have a clip to send Evelyn of that?

Okay, Evelyn go to the back and tell everyone about how you know all the chefs who we just saw one more time just in case they all forgot. Congratulations, now I need it. Now, Monique, Ashley and Joe, step forward. One of you will be going homeless. and one of you will probably brag about knowing Jonathan Waxman as if none of us up here have become friends with them already. The three of you had our least favorite dishes and one of you had our least favorite hair cut. Sorry that's gale. Mooney. Mo. How do you think your dish came out? I'll tell you how I think it came out.

Like, shit. Now you tell me, what do you think? And she's like, well, I thought it was just okay. I mean, I'm not familiar with barbecues, so I didn't want to try anything super new. Yeah. We could tell, super new things things are well, let's just say It's kind of like gal walking into a Paris fashion week Lots of trembling lots of tears and running back to Charles the Gal airport. So we understand what it's like to fear the new

And Greg goes you played it safe and the heart Can feel that Fung does that mean? Yeah, and Gale's like, yeah, the brisket itself was a little tough and the rest of it felt like you just weren't confident to push yourself. Yeah, Gale knows a thing or two about confidence because it takes a lot of confidence

to where those fluoropadons, am I right? And you know, as a baker, your role wasn't great. Not that I'm a baker, because I'm an actual chef, but I mean, as a baker, you, the role wasn't great. I really don't like saying as a baker. Can someone rewrite that card? I don't want someone to cut it out and say, like Tom just admitted to being a baker.

Not lowering my standards just for the family photo. All right. I'm just trying to say is, had Top Chefs just desserts still been on the air, which it isn't. Sorry, Gail. That was good, Tom. You probably wouldn't have gone on to it. Ooh, even better, Tom.

Love that. Double Burn. Burn's all around. That just gave me a really good idea. Just dessert, starring Gail Simmons. Well, you basically go to a courtroom, but your case is never settled, because Gail's just eating pie. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha How did you feel about your dish? And please don't say good because I'll be more embarrassed for you than I already am Pepper anybody please know she's even a terrible little worth in an Annie all right enough with the pepper Let's just cut pepper out of Annie all right

Ashley go ahead so as she's like well I've just been really anxious to put myself on a plate and I thought the flavors You know from home like Carolina barbecue would be good And that's why I thought of things like collards and quarns we've potato I'm like this Well, it just felt like one dish got dumped into another and it was a mistake It's just like the time Gail took a slice of pizza into a yogurt planet and went to town She's still banned

and went to town. She's still banned. She really forced her pizza agenda on every single child in that establishment. So Joe was like, well, but got me with it. I saw that we had time. So I was like, you know, what? I'm going to make pasta. I should have highlighted the brisket more. And he was like, yes, yes, because I really didn't get the flavors and I know you put those flavors in there. They're just wasn't a payoff for all that work you put out.

Wow, it's just like every spinoff gives, every dead. All right. Okay. Gales like, it just felt like two different dishes mashed into one. Yeah, it's like when Gales's kool-ots and joets. Mm. So Greg is like, you know what you need?

You need to go with your heart. Okay, listen to your heart. Thanks, Greg. Glad to be out of here. Thanks. So in the studio, they're all clapping for Evelyn, like, Queen Curry. And then we go back to deliberations.

And Curry's all mad. I know, that's what I was thinking. I'm having that taken enough shit in my life with that here in Queen Curry on Bravo. So Padma's like, these chefs worked so hard, which is so sad, considering how little talent that they have, but each of them in their own way failed today. It was hilarious. It was hilarious. talent that they have, but each of them in their own way failed today. It was hilarious. Oh, Tom's like, whoa, you know, Ashley's beef was lost.

Yeah, it's like when that old lady from the commercial asked, Gail, where's the beef? And then Gail just pointed out her stomach. So then Tom's like, and Gerald also, you know, that dish, a professional chef, like, I don't know, for example, maybe a Jonathan Waxman, doesn't make a dish like that. And Gail's like, there was no way to taste any of the beef. How could you? How could you do that to beef? I'm having this like, well, Monique Stisch felt like the culinary students.

You know, you tick off classic French items. I mean, she was just left with bad brie-o-sh, cream and butter. I mean, it was basically like a morning shake for Gale. It was like saying, hey, I'm going to the Oscars. I want slone Ronaldo to make my dress just not a smart idea Gogo's it was boring. That's not the time to read your own Yuppard use that loud gal. Alright bring the loses back Oh gosh so Guys we continue for 19 seasons to push chefs out of their comfort zone You can tell when someone's uncomfortable because you get a dish that's a tentative over thought or tasteless

And Sometimes worse polka dots with stripes. Yeah, yeah, so yeah Unfortunately, this is how it ends for a lot of chefs. Some of them end up getting gel mats bought for them, spotlights put on top of them, and selling frozen rice in the grocery store. Hey, wait a second! Why, I called you a chef.

Call me a chef. Ashley, please pack up your chicken slicks and get the hell out of here. Bye. Pack your pepper and go, stupid. Well, we'll see you one last chance on last chance kitchen. And my advice to quote this guy over here always cook from your heart. Ash is like, yeah, I fucking need you. My favorite corn.

Sweet potatoes from all my childhood. Barbeque's you fucking asshole, don't tell me to fucking cut from the cut my arm, asshole. Yeah, so Ash Lee's out. I was not expecting that. I really thought Monique was a baiiii. Yeah, I felt like they really set up Monique for to go home because, but Ash is just must have been a disaster. Well, we didn't talk about how the fact that when Ash's dish came out and they cut away to all the other pit masters All the pit masters were like whoa This is heavy and like if you have I really have you have Texas pit masters being like whoa whoa whoa This is heavy food you may have done something wrong

But was so heavy all the guest judge could talk about it the end was his heart He's like now go with your heart. You know what? Cook with your heart. Believe in your heart. Oh my God, my heart! Somebody my heart! Think of your heart when you're cooking.

You want to keep it beating. So that was Top Chef for this week. Thank you all for listening and watching. And we'll be back. We've got the Atlanta trailer as a regular episode, and we'll be back later this week. Detroit, Columbus, and Cleveland. We'll see you there. Thanks everyone for listening and watching. We'll talk to you next time. And bye!

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