Chopped Grill Masters, Season 2: Behind the Scenes of the Set

Queens County Farm and Museum, as seen on Food Network's Chopped, Grill Masters Special.

Photo: David Lang ©

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Chopped Heads to the Farm

For the second season of Chopped Grill Masters, Chopped set up the studio outdoors at Queens County Farm, about 20 miles outside of Manhattan. At 47 acres, it's New York City's largest remaining tract of undisturbed farmland and the longest continuously farmed site in the state.

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Farming Design

The farm includes buildings, a greenhouse, livestock, planting fields, an orchard and an herb garden. But to supplement the look, production took the design further. For example, the gray barn in this photo is a facade, serving as an additional backdrop.

Photo: David Lang ©

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The Chopped Treatment

What would the set be without the characteristic Chopped cleaver? Here an oversized prop is displayed prominently on the site's main farmhouse.

Photo: David Lang ©

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Clever Staging

Here a cart is packed with bales of hay on one side to serve as a backdrop and to shield the taping from the city street.

Photo: David Lang ©

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Moove Over

Just to prove this is an actual farm, here's a close-up of a hen, just one of many farm animals. In fact, the set wasn't too far from the cows, which loved mooing during taping. Everyone wants their 15 minutes.

The Chopped outdoor kitchen and pantry, as seen on Food Network's Chopped, Grill Masters Special.

Photo: David Lang ©

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All Rigged Up

Stepping back further from the farmhouse, we see the competition arena, set up on AstroTurf for level ground for the competition. The cooking stations each have an electric hot plate and outlets for small appliances. In addition, each chef is provided with a charcoal grill, gas grill and smoker.

Photo: David Lang ©

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Behind the Frontlines

A view from the other side reveals another farmhouse building, which is where the control room and production offices were set up.

Photo: David Lang ©

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Stocked Up

In case you were wondering where the pantry was, there are three pickup trucks loaded with all kinds of staples, fresh produce, canned goods, dried goods, and even meats and dairy held on ice.

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Close to the Fire

The competitors don't have to worry about lighting their own charcoal grills. The culinary team prepares the hot coals in advance — and restocks the grills after each round. Just in case, a hose is handy.

Hot Coals going into a grill, as seen on Food Network's Chopped, Grill Masters Special.

Photo: David Lang ©

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Hot Stuff

It's dangerous transferring the hot coals, so the culinary crew is all suited up, and the set is cleared to ensure no one is hurt.

The outdoor Chopping Block, as seen on Food Network's Chopped, Grill Masters Special.

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Making the Cut

And, of course, what would the tournament be without the judges? Here is the judges' table and the infamous chopping block where host Ted Allen reveals the competitors' fates.

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Over-the-Top Machinery

These large lifts were used to hold equipment such as lights and screens called "flyswatters," which in effect are white scrims that filter the harsh sunlight. A white tent was also set up to protect equipment from the elements.

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Cameras Ready

Here a row of cameras on tripods is set up on the perimeter of the competition arena. Some crew members were set up with steadycams strapped to their bodies so they could get close to the action.