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Top Moments of Chopped After Hours: Barbecue

Episode: Big Barbecue Bout

Judges Amanda Freitag, Marc Murphy and Maneet Chauhan take on the entree round of the barbecue episode.

Chefs: Maneet Chauhan, Marc Murphy and Amanda Frietag work on their dishes that must include: North Carolina style bbq sauce, pork spare ribs, rainbow chard and avacados , as seen on Food Network's Chopped After Hours, Season 23.

Photo: David Lang ©

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Ted's First Meal

"I get to eat today," Ted exclaims as After Hours kicks off. Marc asks if they have to make a plate for him, and Ted jokes, "I've had nothing to eat at this job in five years." He doesn't know exactly what he'll be eating yet, but it will have to include North Carolina BBQ sauce, avocado, rainbow chard and spareribs.

Cross-Cultural Frenzy

Maneet, famous for mixing different cuisines, puts everything she's got into the entree. She cooks rice in the microwave with some barbecue sauce and is working on a stew. "I just wanted to go in the direction of a feijoada [a Brazilian stew] and wanted to do it with Indian spices," she says.

Chopped host Ted Allen chats with chef Frietag as she works on her dish that must include: North Carolina style bbq sauce, pork spare ribs, rainbow chard and avacados , as seen on Food Network's Chopped After Hours, Season 23.

Photo: David Lang ©

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Give Fat a Chance

Ted notices how much fat is on the spareribs, pointing out to Amanda that home cooks are often fearful of fat, while chefs embrace it. Amanda agrees, officially coining the phrase "the more fat, the merrier," and uses the ribs to make stuffed Swiss chard with mozzarella, tomato and an avocado topping.

Chopped host Ted Allen helps chef Frietag open avocados while chefs Freitag and Murphy work on their dishes that must include: North Carolina style bbq sauce, pork spare ribs, rainbow chard and avacados , as seen on Food Network's Chopped After Hours, Season 23.

Photo: David Lang ©

4 / 7

Just Working the Line

Amanda puts Ted to work when he mentions how much he likes prepping avocados. "Do it — cut all of mine!" she tells him. Marc is also busy prepping for his pork sparerib stew with avocado flan. "Everybody's trying to get in my way," he says as Amanda purposely bumps into him.

Chef Marc Murphy dabs sweat away from chef Maneet Chauhans forhead as she works on her dish that must include: North Carolina style bbq sauce, pork spare ribs, rainbow chard and avacados , as seen on Food Network's Chopped After Hours, Season 23.

Photo: David Lang ©

5 / 7

Racing to Beat the Clock

"Maneet, you are running out of time," Ted shouts as the clock shows 30 seconds left. Amanda and Marc ask how they can help her out, and Marc ends up wiping Maneet's brow as she plates the final components of her stew, which she's topped with avocado tempura.

Chopped host Ted Allen tasting and discussing with chefs Maneet Chauhan, Marc Murphy and Amanda Freitag, the chefs each made dishes that must include: North Carolina style bbq sauce, pork spare ribs, rainbow chard and avacados, as seen on Food Network's Chopped After Hours, Season 23.

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"You Put an Egg on It"

"You guys have gotten seriously creative here," Ted says as he eyes the judges' dishes. "Or a little crazy," Marc says, "but that's what you've got to be here." Marc's mysterious avocado flan dish turns out to be a big hit alongside his stew, topped with an egg. "It's such an amazing combination," says Maneet.