Barbecue Chef Rashad Jones pays a visit to three barbecue pit masters who are taming brisket in new and unique ways. In Phoenix, Rashad hangs with a husband and wife duo knocking out a sandwich stuffed with tender brisket meat and other fixings, plus a secret recipe for smoked pecan pie. Next he travels to northern California for brisket barbecue egg rolls and burnt end nachos. Rashad's final stop takes him to San Antonio for a show-stopping bowl of barbecue brisket ramen noodles.
The four remaining finalists are told they’ll be doing live demos for a Miami morning television show and must keep their cool when things start to fall apart during the segments.
Then, Bobby Flay, Iron ChefMichael Symon and Red Lobster’s Senior Executive Chef Michael LaDuke surprise the finalists with an Iron Chef-style challenge. With access to a lavish seafood pantry, the finalists must survive a beachside wood-grilling challenge.
After being judged, the finalists undergo the ultimate seafood battle and the winner learns that his or her recipe will be prepared over Red Lobster’s wood grills and served to its guests nationwide. The next finalist is eliminated.
Today is all about what's in season during the Harvest. Geoffrey cooks up a pork loin for a Sunday supper, the gang answers viewer questions, Sunny, Katie and Marcela offer tasty ways to whip up Cauliflower and Food Network's Nancy Fuller stops by with some Slow Cooker recipes. Plus, using fall's bounty to create one-stop snacks and what the hosts are into this fall as GZ mixes up a Bourbon Apple Cider guaranteed to warm you up.
Mentioned on this episode:
Grandma Williams' Squash Pie
See how one conversation led to a viral meme in the LGBTQIA2S+ community about lemon bars as the official dessert for bisexuals. Plus, check out our favorite lemon bar recipes on FoodNetwork.com.