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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
More Grill Masters
Go behind the scenes of the series, meet the competitors and browse top moments from each episode.
