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Gertler: TONIGHT ON "LAST CALL FOOD BRAWL"...
WE'RE IN NEW ORLEANS, LOUISIANA.
[ CHEERS AND APPLAUSE ]
WE'VE GOT FOUR OF THE BIG EASY'S BEST LATE-NIGHT COOKS
READY TO LAY IT ALL ON THE LINE...
...IN AN EPIC BURGER CHALLENGE,
HOPING TO WIN THIS CITY'S GOLDEN FRY BASKET.
THIS AIN'T GAME TIME. THIS IS PAIN TIME.
I DON'T KNOW IF I CAN HOLD THEM BACK MUCH LONGER!
Gertler: NO ONE IN THE WORLD DOES LATE NIGHT LIKE AMERICA.
[ ALL CHEERING ]
WE WORK HARD, WE PLAY HARD, AND WE EAT HARD.
HERE WE GO!
WHERE ELSE CAN YOU GET
SUPER-SIZED, CRISPY-FRIED ANYTHING
AND AT 2:00 IN THE MORNING?
I'M ADAM GERTLER,
AND COOKING LATE-NIGHT FOOD IS MY SPECIALTY.
THAT IS INSANO!
I'M GOING TO AMERICA'S MOST EXCITING TOWNS
AND PUTTING FOUR OF THEIR BEST LATE-NIGHT CHEFS TO THE TEST.
[ ALL CHEERING ]
THE WINNER OF THIS EPIC FOOD BRAWL
WILL CLAIM THE COVETED GOLDEN FRY BASKET...
BEHOLD!
...AND TITLE, KING OF LATE NIGHT.
WHEN THE BARS CLOSE AND THE MASSES ARE HUNGRY,
THESE ARE AMERICA'S TRUE SUPERHEROES.
THIS IS "LAST CALL FOOD BRAWL!"
[ ALL CHEERING ]
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
[ ALL CHEERING ]
TONIGHT, I'M IN NEW ORLEANS.
UNLESS YOU ARE AN ALIEN OR A NEWBORN BABY,
YOU MUST BE AWARE THAT THIS CITY IS THE LATE-NIGHT MECCA.
NO OTHER PLACE WILL YOU FIND RESTAURANTS, BARS, AND CLUBS
SERVING UP CONCOCTIONS LIKE THESE...
FOOD THAT WILL ABSOLUTELY BLOW YOUR MIND.
IT'S 12:15 A.M.,
AND TONIGHT'S COMPETITION IS AT BAYOU BEER GARDEN,
ONE OF NEW ORLEANS' MOST WELL-KNOWN PUBS
SERVING GREAT BAR FOOD
AND EVERY SPECIALTY DRINK IMAGINABLE.
HEY! YEAH!
ALL RIGHT. WE ARE IN NEW ORLEANS, LOUISIANA,
A FAVORITE PLACE FOR ANYONE
THAT LIKES TO EAT JUST ABOUT ANY KIND OF FOOD.
IT'S JUST ABOUT LAST CALL, AND IT'S TIME FOR A FOOD BRAWL!
READY TO MEET THE CHEFS?
[ CHEERS AND APPLAUSE ]
FIRST UP -- JUSTIN KENNEDY!
JUSTIN KENNEDY LEARNS HIS CHOPS FROM THE OLD-SCHOOL CHEFS
AT ONE OF NEW ORLEANS' OLDEST
AND MOST ACCLAIMED PO'BOY SHOPS --
PARKWAY BAKERY.
THAT'S WHAT I LIKE TO SEE.
NEXT UP -- LEE MOUTON!
LEE MOUTON IS A LATE ARRIVAL
ON THE NEW ORLEANS' BARBECUE SCENE,
BUT HAS QUICKLY ESTABLISHED HIMSELF
AS A SELF-MADE FORCE TO BE RECKONED WITH.
NEXT UP -- ERICKA LASSIR!
FROM HER KITCHEN TO HER LIFE,
IT'S ERICKA'S WAY OR THE HIGHWAY.
THIS FIERCE, SELF-PROCLAIMED DIVA
KNOWS WHAT SHE WANTS AND HOW TO GET IT.
THERE SHE IS!
FINALLY, WE HAVE LOUIS BROWN!
WITH A KING-SIZE SMILE
AND A KNACK FOR KEEPING IT CREATIVE,
LOUIS IS THE BIG MAN IN THE KITCHEN AT OCEANA GRILL
AND BIG DADDY AT HOME WITH HIS THREE DAUGHTERS.
Kennedy: I'M LOOKING OVER THERE,
AND THAT YOUNG LADY WORRIES ME A LITTLE BIT.
I'M USED TO OLD SCHOOL,
AND YOU DON'T WORRY ABOUT THE MEN IN THE KITCHEN.
THEY AIN'T THE ONES THAT CAN TEAR IT DOWN.
IT'S THE WOMEN.
I SEE KITCHEN, AND I'M LIKE, "OH, MR. PARKWAY."
AND HE'S MR. PO'BOY.
BUT IT COULD BE HIS DOWNFALL.
I'M A QUEEN DIVA, AND WHEN I WIN THIS,
I'M GONNA DROP IT LIKE IT'S HOT. [ LAUGHS ]
All: HI!
ARE YOU EXCITED FOR THE LATE NIGHT? CAN YOU THROW DOWN?
I AIN'T NEW TO THIS. I'M TRUE TO THIS.
ALL RIGHT! THAT'S WHAT WE LIKE TO HEAR!
ALL RIGHT!
THIS IS ONE OF MY FAVORITE PLACES TO EAT
IN ALL THE COUNTRY,
SO I CAN'T WAIT TO SEE WHAT YOU GUYS ARE GONNA COOK.
NOW, IN THIS FIRST ROUND,
YOU'RE GONNA HAVE TO PREPARE A DISH
INSPIRED BY A LOCAL FAVORITE.
AT THE END OF THAT ROUND,
A JUDGE IS GONNA TASTE ALL YOUR DISHES
AND DECIDE WHICH HE THINKS IS THE BEST
AND WHICH OF YOU WILL BE GOING HOME.
THE DISH THAT YOU'RE GONNA HAVE TO MAKE
IS INSPIRED BY...THE PO'BOY!
ALL RIGHT!
THE FAMOUS PO'BOY SANDWICH
CAN BE FOUND EVERYWHERE IN NEW ORLEANS.
THE PO'BOY IS A REGIONAL SUBMARINE SANDWICH
TRADITIONALLY SERVED ON A BAGUETTE WITH ROAST BEEF
OR FRIED SEAFOOD.
YOUR CHALLENGE IS PO'BOY INSANO!
[ CHEERS AND APPLAUSE ]
Brown: MY BIGGEST COMPETITOR IS GONNA BE JUSTIN.
THIS IS REALLY HIS GENRE OF COOKING.
HE IS THE PO'BOY KING.
BUT THAT'S THE FUN PART OF THIS. I'M GONNA FIGURE SOMETHING OUT.
IT'S ABOUT TO GO DOWN! YOU UNDERSTAND WHAT I'M SAYING?
[ CHEERS AND APPLAUSE ]
A TRULY INSANO PO'BOY SHOULD BE PILED HIGH
WITH ANY AND ALL TYPES OF MEAT
AND BURSTING AT THE SEAMS WITH FLAVOR.
THESE PO'BOYS NEED TO BE NEW ORLEANS-INSPIRED
AND UNBELIEVABLY OVER THE TOP
IN ORDER TO MOVE ON TO THE NEXT ROUND.
I DON'T EVEN WANT TO BE ABLE TO IMAGINE THE KIND OF PO'BOY
THAT YOU'RE IMAGINING RIGHT NOW.
I JUST WANT TO PUT MY MOUTH ON IT!
[ LAUGHTER ]
YOU HAVE 30 MINUTES!
CRAZY PO'BOY!
YOUR TIME STARTS NOW!
WHOO!
I'M MAKING A BARBECUE SHRIMP AND GRITS PO'BOY.
FIRST THING I DO IS I GO TO GRAB SHRIMP.
JUSTIN GRABS A HANDFUL OF SHRIMP OUT OF THE BOWL.
I NEED 2 POUNDS OF SHRIMP, AND THIS IS NOT ENOUGH SHRIMP.
THAT'S [BLEEP] BULL [BLEEP] RIGHT THERE.
MY SANDWICH MAY NOT BE BIG ENOUGH.
BUT I AM GOING TO MAKE DO WITH WHAT I HAVE.
SO I DECIDED TO MAKE A SHRIMP-HEAD SAUCE.
THE ONLY WAY THAT YOU'RE GONNA GET THE FLAVOR OF SHRIMP
IS WITH THE HEADS.
AND I'M HOPING THAT IT'S GONNA COME TOGETHER
IN THE TIME THAT I HAVE.
I KNOW THE FLAVORS WILL BE THERE.
THAT'S GONNA BE MY BIGGEST CONCERN.
I DON'T CARE WHAT LEE'S DOING.
I GOT MY OWN CROSSES TO BEAR. YOU KNOW WHAT I'M SAYING?
All: [ Chanting ] SHRIMP! SHRIMP! SHRIMP!
I'M DOING A TEX-MEX PO'BOY -- OLD SCHOOL.
I'M GONNA DO ONE I CALL THE "EL DORADO."
I'M GONNA MAKE IT EPIC WITH CHICKEN, CAJUN SAUSAGE,
BACON, LOUISIANA-FRIED SHRIMP.
I'M WILDING IT OUT RIGHT NOW. I'M GOING CRAZY.
I'M ABOUT TO THROW DOWN.
SO, ARE YOU A FAN OF PO'BOYS?
I LIVE IN NEW ORLEANS! OF COURSE I AM!
Brown: I HAVE THREE BEAUTIFUL DAUGHTERS.
THEY'RE GONNA BE THE BIGGEST HEADACHES AT SOME POINT,
BUT RIGHT NOW, THEY ARE THE JOYS OF MY LIFE.
I WANT THEM TO BE VERY PROUD OF THEIR FATHER
AND WIN THIS COMPETITION.
TODAY, I'M GONNA BE MAKING MY BAYOU CAJUN PO'BOY.
I'M GOING TO SAUTé SOME CHICKEN WITH SOME BACON,
AND I'M GONNA MAKE A CREAM SAUCE WITH ANDOUILLE SAUSAGE,
CRAWFISH, CRAB MEAT, AND BELL PEPPERS.
MY STRATEGY TO WIN RIGHT NOW
IS JUST STAY RELAXED, JUST STAY CONFIDENT.
ONCE I GET THROUGH THE CHICKEN,
EVERYTHING ELSE IS PRETTY SIMPLE.
JUST FOCUS ON WINNING THIS CHALLENGE
AND MAKING A GREAT AND EPIC PO'BOY.
IT'S GONNA HAVE A LOT OF COLOR TO IT.
Lassir: I SEE LOUIS, AND I'M LIKE, "OH, HE'S A BIG GUY."
HE PROBABLY HAS COOKED AND EATEN A LOT, BUT IT'S NEW ORLEANS.
I EAT PO'BOYS ALL THE TIME.
MAKING ME HUNGRY.
I KNOW MINE'S GONNA TASTE BETTER.
I GOT MORE FLAVOR.
I'M THE ONLY GIRL. I GOT TO REPRESENT.
I NEED TO MAKE THIS BIG AND EPIC,
SO I'M THINKING OF MAKING A GUMBO DOG,
WHICH IS GONNA BE EVERYTHING I'D USE FOR MY GUMBO
FROM MY HOT SAUSAGE
TO MY ANDOUILLE, PEPPERS, AND ONIONS.
JUST PILE IT ON THERE. JUST MAKE IT LOOK GOOD.
ALL RIGHT, GUYS! WE HAVE 15 MINUTES!
THANKS FOR REMINDING ME.
OKAY.
IT'S GOING GREAT!
SO, WHAT ARE YOU DOING FOR THIS CHALLENGE?
IT IS A BARBECUE SHRIMP AND GRITS.
I'M GONNA BE DOING IT ON A PO'BOY SANDWICH.
WE FRY THE GRITS, AND WE MAKE A TRADITIONAL BARBECUE SAUCE.
I LOVE THAT YOU GOT THE HEADS IN THERE!
YES. THAT'S WHERE YOU GET THE FLAVOR FROM.
SAUTé IN BUTTER, WORCESTERSHIRE, A LITTLE HOT SAUCE.
AWESOME! THAT SOUNDS AMAZING.
THAT IS EXCELLENT!
GRITS ON A BUN, THAT'S KIND OF WEIRD --
BEING CREATIVE, BUT WEIRD.
Mouton: I COULD WORK FASTER WITH SCISSORS.
I DON'T WET-BATTER MY SHRIMP. I DO A DRY BATTER.
IT'S FLOUR, SEASONING.
TYPICALLY, SHRIMP WILL HAVE ENOUGH MOISTURE
TO HOLD THE BATTER TO THEM.
THIS IS THE MOST FUN PART.
ALL RIGHT. WHAT ARE YOU DOING, LOUIS?
I AM MAKING THESE BAYOU CREOLE PO'BOYS.
AM I SEEING SOME SAUSAGE AND A CREAM SAUCE THERE?
YES, IT IS. IT'S GONNA BE A CREAM SAUCE --
AN ANDOUILLE BAYOU CREAM SAUCE WITH FRESH JALAPEÑOS.
I'M ALSO GONNA SAUTé DOWN SOME MORE BACON
AND SOME MORE ANDOUILLE SAUSAGE INTO THAT SAUCE.
I THINK IT'S GONNA BE A VERY EPIC PO'BOY.
WHO DO LIKE IN THIS COMPETITION?
PARKWAY ALL THE WAY!
THIS IS MY THING. YOU KNOW WHAT I'M SAYING?
I HAVE TO REPRESENT MY FAMILY OVER AT PARKWAY --
WE'RE THE OLDEST PO'BOY SHOP IN THE CITY STILL IN BUSINESS.
I'M GONNA PUT ALL I GOT AND THEN SOME ON THE TABLE
TO MAKE SURE THESE OTHER PEOPLE GO DOWN.
PRETTY GOOD.
SO, YOU'RE DOING A LITTLE IMPROVISATION?
I'M NOT AN EINSTEIN BY ANY MEANS,
BUT I KNOW IF YOU EAT A SANDWICH,
YOU NEED TOASTED BREAD AND MELTED CHEESE.
I SEE AT LEAST A MINIMUM OF FOUR MEATS ON THIS SANDWICH,
AND THAT'S A GOOD THING -- A FOUR-MEAT MINIMUM.
THROW SOME BACON IN THE FRYER, POTATO SKINS IN THE FRYER,
THROW SOME ONION RINGS IN THE FRYER.
THEN I TAKE THAT SHRIMP.
THEN I THROW THAT IN THE FRYER, AS WELL.
IT'S ALL GOOD IN THE HOOD.
I'M PUTTING THE KITCHEN SINK ON IT.
THAT SOUNDS OVER THE TOP.
LET ME TELL YOU SOMETHING.
COME HARD, OR DON'T COME AT ALL!
YOU KNOW WHAT I'M TELLING YA?!
OKAY.
ALL RIGHT, ERICKA! HOW YOU DOING?
I'M DOING ALL RIGHT.
I'M ABOUT TO GO GRAB SOME MAYO FROM JUSTIN OVER THERE.
I ALREADY SEE YOU'RE ALREADY USING YOUR FEMININE WAYS
TO GET MAYO AND OTHER INGREDIENTS
ALWAYS.
I HAVE THIS DIVA QUALITY
WHERE I CAN KIND OF GET WHAT I WANT SOMETIMES
IF I [Sweetly] TALK SOFT LIKE THIS.
Kennedy: YEAH.
OF COURSE, THE PO'BOY KING HAS THE MAYO.
IF LOVING HER IS WRONG, I DON'T WANT TO BE RIGHT.
Gertler: TELL ME WHAT'S GOING ON.
Lassir: I HAVE MY CAJUN SAUSAGE RIGHT HERE,
THEN I HAVE THE ANDOUILLE, CHICKEN, SOME CRAB MEAT,
AND THE ONIONS AND PEPPERS TO MAKE IT LOOK ALL PRETTY.
I'M SO CONCERNED ABOUT DOING ALL THE DIFFERENT MEAT THAT I HAVE,
AND I'M FORGETTING ABOUT MY SAUCE.
AND I'M LIKE, "OH, MY GOD. I NEED A SAUCE."
IT SMELLS SO GOOD RIGHT NOW.
I JUST HOPE THAT FLAVOR AND THE JUICES FROM THE MEAT
WOULD JUST WIN OVER ME NOT HAVING A SAUCE.
I COULD HAVE SPICED IT UP AND PUT SOME HOT SAUCE IN THERE,
BUT I THINK I CAN MAKE IT WORK.
I HOPE THIS DOESN'T SCREW ME OVER.
All: [ Chanting ] PO'BOY! PO'BOY! PO'BOY!
GUYS, 5 MINUTES!
MAYO! MAYO!
I'VE NEVER BEEN UNDER SUCH TIME CONSTRAINTS.
I TASTE THE GRITS,
AND THEY DON'T HAVE THE FLAVOR THAT I NEED.
I HAVE TO FRY THE SHRIMP SEPARATELY
AND GET THE FLAVOR THAT I'M LOOKING FOR IN 5 MINUTES.
I'M LOOKING AT MY SAUCE, AND THE BUTTER'S NOT MELTING,
THE HEADS ARE SITTING THERE.
THEY'RE NOT GETTING A DARK ORANGE COLOR.
THE PAN MAY NOT BE HOT ENOUGH.
I AM WORRIED THAT IT'S NOT GONNA WORK.
I JUST WANT A LITTLE BIT MORE.
I'M SAUTéEING MY SAUSAGE,
AND I REALIZE THAT I DON'T HAVE ENOUGH SAUSAGE
TO MAKE MY SANDWICH AS EPIC AS IT SHOULD BE.
LIKE, I DON'T HAVE ENOUGH TIME.
ONE MINUTE, GUYS! ONE MINUTE!
SO, I CUT UP SOME MORE SAUSAGE, THROW IT IN THE FRYER,
AND PRAY THAT EVERYTHING WORKS OUT.
Mouton: I COULD HAVE BEEN THE COOL KID ON THE BLOCK
WITH A BLOWTORCH IF I'D HAVE BROUGHT ONE.
THERE'S ONLY ROOM FOR ONE COOL KID TODAY.
YOU KNOW WHAT I'M SAYING?
I DON'T HAVE NEAR ENOUGH [BLEEP] SHRIMP
FOR TWO SANDWICHES.
I'M LOOKING AT LEE, AND IF I PUT THAT DISH IN THIS TOWN
AND TRIED TO SELL IT AT THE WINDOW,
THEY'D PROBABLY SHOOT ME.
WHAT'S THAT [BLEEP]
I'M FEELING REAL CONFIDENT ABOUT THIS PO'BOY.
I'M READY.
I'M HOPING AND PRAYING FOR THE BEST.
All: 10...9...8...7...
I WISH I HAD MORE SHRIMP.
All: ...3...2...1.
[ CHEERS AND APPLAUSE ]
STEP AWAY FROM THE PO'BOY!
Kennedy: I'M WORRIED I MIGHT HAVE WENT A LITTLE OVERBOARD.
I PUT SO MUCH ON THIS THING,
MAYBE I LOST WHAT I WAS SUPPOSED TO BE DOING.
COMING UP ON "LAST CALL FOOD BRAWL"...
WHO DID YOU DECIDE WAS THE LEAST SUCCESSFUL
AT MEETING THE CHALLENGE OF THIS COMPETITION?
I HATE TO SAY IT.
WE'RE IN NEW ORLEANS, LOUISIANA,
WHERE THE SINNERS AND SAINTS WALK THE SAME WALK,
DRINK THE SAME DRINK,
AND EAT THE SAME EPIC LATE-NIGHT FOOD.
WHAT ARE SOME OF YOUR FAVORITE KIND OF PO'BOYS YOU HAVE?
Man: MY FAVORITE'S ROAST BEEF.
TONIGHT'S LATE-NIGHT WARRIORS
HAVE JUST FINISHED THEIR PO'BOY INSANO CHALLENGE
AND ARE WAITING TO HEAR WHO WILL MOVE ON
AND WHO WILL BE TAKING THEIR SANDWICH TO GO.
IT LOOKS LIKE YOU MADE SOME MASTERPIECES HERE.
THEY LOOK AWESOME. THEY LOOK INSANE.
NOW IT'S TIME FOR JUDGEMENT.
SO, LET'S MEET THE JUDGE --
THE OWNER OF THE BAYOU BEER GARDEN, MR. DEAN DISALVO.
DEAN'S BEEN SERVING A LATE-NIGHT CROWD FOR YEARS,
SO THESE PO'BOYS BETTER BE DRESSED TO IMPRESS.
ALL RIGHT, DEAN. YOU READY TO TRY SOME FOOD?
ABSOLUTELY.
DEANO. HOW YOU DOING, MAN?
I HEARD YOU TALKING A LOT OF SMACK OVER HERE.
THAT KEEPS ME... CONFIDENT.
Disalvo: TELL US WHAT WE'VE GOT HERE.
THIS IS SOMETHING THAT WHEN I'M COME HOME AND I'M DRUNK,
I WOULD MAKE BY PULLING THINGS OUT OF MY REFRIGERATOR.
I GOT SOME CAJUN SAUSAGE, CHICKEN, GRILLED HAM AND SWISS,
FRIED ONION RINGS, FRIED POTATO SKINS, FRIED SHRIMP ON IT.
IS THERE PEPPERONI IN THERE, AS WELL?
IT IS PEPPERONI AND BACON.
THERE'S A LOT GOING ON IN THERE.
I GOT DRUNK ALL WEEK AND MADE ALL KINDS OF CRAZY STUFF.
NOW, WHEN YOU STARTED LISTING ALL THE DIFFERENT INGREDIENTS,
I'M LIKE, "THERE'S NO WAY THAT'S GONNA WORK TOGETHER.
BUT, YOU KNOW, IT'S TASTY.
THIS IS THE KIND OF THING
THAT WOULD BE ON YOUR LATE-NIGHT MENU.
YEAH.
THAT WOULD BE A CURE FOR A HANGOVER IN THE MORNING.
GET ONE OF THOSE IN YOUR GUT BEFORE YOU GO TO SLEEP,
IT'S GONNA SOAK ALL THAT ALCOHOL OUT.
YOU'LL WAKE UP GOOD.
THE LATE-NIGHT STUFF --
YOU'RE ABSOLUTELY RIGHT ABOUT THAT.
LONG NIGHT OUT IN A PLACE -- PERFECT.
THANK YOU SO MUCH.
THANK YOU.
TELL US WHAT WE GOT HERE.
I TOOK A TRADITIONAL NEW ORLEANS' DISH,
WHICH IS BARBECUED SHRIMP,
PEELED 'EM, FRIED 'EM, PUT 'EM ON TOP OF THE GRITS
WITH A TRADITIONAL BARBECUE SAUCE
WITH A CILANTRO COLESLAW.
IT'S PRETTY AMBITIOUS.
YOU BASICALLY ARE COMBINING THREE DISHES --
SHRIMP AND GRITS, BARBECUED SHRIMP, AND FRIED SHRIMP.
I FELT LIKE I DID GREAT CONCEPTUALLY.
I THINK THAT I STUCK TO THE NEW ORLEANS' TRADITION.
I'M A SOUTHERN BOY -- A LOT OF GRITS IN THEIR LIFETIME.
FIRST TIME I'VE HAD IT ON A PO'BOY.
THE WEIRDNESS OF THE GRITS KIND OF WORK WITH THE FLAVOR.
OBVIOUSLY, FLAVOR IS KING.
I DIDN'T GET A LOT OF SHRIMP IN MY BITE,
JUST 'CAUSE IT'S SUCH A BIG ROLL.
I HAD A LOT OF DIFFERENT FLAVORS BLENDED TOGETHER.
YOU CAN ACTUALLY TASTE THE SHRIMP IN THE STOCK.
THANKS.
HOW YOU DOING, SIR?
WHAT DO YOU THINK OF THE LOOK?
I THINK IT'S HUGE. IT'S EPIC.
I MEAN, THAT WAS THE THEME COMING IN, RIGHT --
GO BIG, OR GO HOME?
I'M A BIG GUY, SO I GOT TO HAVE A BIG SANDWICH,
ESPECIALLY AFTER DRINKING!
SO, WHY IS THAT SOMETHING THAT YOU CRAVE LATE NIGHT?
WHAT'S ON THAT?
THIS IS CHICKEN, BACON,
ANDOUILLE SAUSAGE, AND CRAWFISH.
THE FIRST TIME WE'VE SEEN CRAWFISH TONIGHT.
ON TOP OF THAT, I TOOK A NICE CREAM SAUCE,
AND I PUT A THREE-BLEND CHEESE INTO IT.
IT'S A TWO-HANDER.
THAT IS A SANDWICH.
WHAT'D YOU THINK OF THE SANDWICH, MAN?
VERY FLAVORFUL, AND IT DID HOLD A LITTLE BIT OF THAT HEAT.
THAT HAD TO BE FROM THE JALAPEÑOS.
HOW DID YOU DO THE BACON?
I SAUTéED IT DOWN WITH THE CHICKEN, ACTUALLY.
A GOOD COMBINATION OF THE SAUCES
WITH THE BACON AND THE CHICKEN.
YOU DEFINITELY PICK THAT UP IN IT.
THANK YOU, SIR.
HI.
GOOD. HOW ARE Y'ALL DOING?
CHEF DIVA.
ALL RIGHT, ERICKA -- DIVA MENTALITY PO'BOY.
I MADE A FOR REAL GUMBO PO'BOY.
TALK TO ME ABOUT IT.
I HAVE THE CAJUN SAUSAGE,
TOOK IT OUT OF THE CASING, FRIED IT UP,
PEPPER JACK CHEESE TO GIVE IT THAT SPICE.
I PUT THE CHICKEN ON THERE.
I WAS GONNA SAUTé IT, BUT RUNNING OUT OF TIME,
SO I JUST DEEP-FRIED IT.
AND I HAVE SOME CRAB MEAT ON TOP OF THERE.
DIVAS LIKE TO DO IT BIG.
I MEAN, THAT'S GOT THE CAJUN FLAVORS.
IT'S DEFINITELY NEW ORLEANS.
YOU DID A REALLY GOOD JOB WITH THE FLAVORS.
I'M NOT A HUGE FAN OF BELL PEPPER,
BUT IT WASN'T OVERPOWERING.
AND THERE'S JUST A TON OF CRAB MEAT ON IT.
IT REALLY MADE IT LOOK BEAUTIFUL, TOO.
I KIND OF WANT TO MAKE LOVE TO IT.
OKAY. I LIKE THAT.
I WOULD LOVE TO SEE AN ACTUAL GUMBO SAUCE
TO BRING IT TOGETHER.
'CAUSE THEN IT WOULD HAVE BEEN A REAL GUMBO SANDWICH.
THEY'RE LOVING IT, THEY'RE TAKING TWO BITES,
BUT THEN IT'S LIKE, "YOU DON'T HAVE A SAUCE."
SO, I'LL JUST KEEP BATTING MY EYES AND HOPE I WIN THEM OVER.
THANK YOU, GUYS.
HOW YOU DOING, GUYS?
GOOD.
EVERYTHING WAS SO FREAKIN' GOOD, OKAY?
YOU MADE THIS MAN'S DECISION REALLY DIFFICULT.
ALL RIGHT, DEAN. IT'S TIME FOR YOU TO PICK A FAVORITE.
Disalvo: GUYS, THIS WAS REALLY, REALLY HARD.
I THINK, FOR ME...I GOT TO GO WITH THE PO'BOY KING.
[ CHEERS AND APPLAUSE ]
I ACED A THING THAT I DO.
THAT REALLY MAKES ME FEEL REALLY GOOD,
BUT IT'S A LONG ROAD AHEAD,
'CAUSE WE GOT A LOT OF STUFF TO DO.
OKAY. JUSTIN, YOU ARE DEFINITELY MOVING ON
TO THE NEXT ROUND OF THE COMPETITION.
AND UNFORTUNATELY, ONE OF YOU THREE ARE NOT.
SO, DEAN...
WHO DID YOU DECIDE WAS THE LEAST SUCCESSFUL
AT MEETING THE CHALLENGE OF THIS COMPETITION?
THE FLAVORS WERE RIGHT ON FOR EACH OF THE SANDWICHES.
BUT I THINK WHEN IT CAME DOWN TO IT...
I HATE TO SAY IT... LEE.
A LITTLE BIT STRONGER WITH THE PRESENTATION
AND THE EPIC SIZE OF THIS SANDWICH --
I THINK THAT WAS THE DIFFERENCE FOR ME.
I'M SORRY, MAN.
IT REALLY CAME DOWN
TO WHO REALLY SATISFIED THE RULES OF THE COMPETITION.
THANK YOU SO MUCH.
Mouton: I WISH I WOULDN'T HAVE BEEN ELIMINATED FIRST.
[ LAUGHS ]
BUT, I MEAN, IT'S A LEARNING EXPERIENCE.
I JUST WISH I WOULDN'T HAVE BEEN THE FIRST TO GO.
DEAN, THANK YOU SO MUCH.
I APPRECIATE IT. IT WAS A GREAT TIME.
THANK YOU.
ALL RIGHT, YOU THREE. YOU KNOW WHAT THAT MEANS.
YOU GUYS ARE MOVING ON TO THE NEXT ROUND OF THE CHALLENGE.
LET'S GO.
IT'S 1:20 A.M., AND OUR THREE REMAINING CHEFS
ARE TAKING IT TO THE STREETS
TO SEE WHAT ELSE WE HAVE IN STORE FOR THEM.
WALKING OUTSIDE, I SEE FOOD TRUCKS.
I'M LIKE, "WHOA.
WHAT THE H-E-DOUBLE-HOCKEY STICKS AM I GONNA DO?"
Lassir: GOING INTO THIS CHALLENGE,
I KNOW I'M DEFINITELY GONNA DO A SAUCE.
I'M A BIG, SAUCY GIRL,
SO I DEFINITELY WON'T MISS IT THIS TIME.
ALL RIGHT, GUYS. CONGRATULATIONS ON MAKING IT TO THIS ROUND!
THANK YOU.
AS YOU CAN SEE,
THERE ARE THREE FULLY LOADED FOOD TRUCKS RIGHT BEHIND YOU.
THIS IS WHERE YOU'LL BE COOKING IN THE NEXT ROUND,
AND YOU'LL BE SHARING THIS COMMON PANTRY OF INGREDIENTS
TO MAKE YOUR DISHES.
Brown: MY BIGGEST CONCERN RIGHT NOW
IS I HAVE NEVER COOKED ON A FOOD TRUCK BEFORE.
BUT AS THE OLD SAYING GOES, "A FIRST TIME FOR EVERYTHING."
NOW, JUST LIKE THE FIRST ROUND,
YOU'RE GONNA BE COOKING FOR JUDGMENT.
EXCEPT THIS TIME, INSTEAD OF ONE JUDGE,
YOU'RE GONNA BE COOKING FOR THREE JUDGES.
THE FIRST JUDGE
WAS VOTED ONE OF THE RISING STAR CHEFS OF 2012 --
CHEF BART BELL OF CRESCENT CITY PIE & SAUSAGE COMPANY --
AWESOME RESTAURANT HERE IN TOWN.
THE SECOND JUDGE WILL BE FOOD BLOGGER JAY DUCOTE,
OF biteandbooze.com.
THESE GUYS REALLY KNOW THEIR FOOD.
THE THIRD JUDGE IS GONNA BE A LITTLE INTIMIDATING.
THE THIRD JUDGE... ARE THE PEOPLE OF NEW ORLEANS.
[ CHEERS AND APPLAUSE ]
ALL RIGHT.
SO, IN THIS ROUND, YOU'RE GONNA HAVE 60 MINUTES
TO PREPARE FOOD FOR DOZENS OF GUESTS.
OH, WOW.
THE INSPIRATION FOR TONIGHT'S CHALLENGE
COMES FROM ONE OF THE MOST CLASSIC,
ENDURING LATE-NIGHT FOOD DISHES,
AND THAT FOOD IS THE BURGER!
WHOO! [ LAUGHS ]
IN THIS CHALLENGE,
YOU WILL PREPARE THE BIGGEST, BADDEST BURGER IMAGINABLE.
UH-OH.
SO, I HOPE IT'S GREAT!
I HAVE TO DO A CRAZY, REDONKULOUS HAMBURGER.
I'M WORRIED ABOUT IT BECAUSE THE PO'BOY THING,
YOU KNOW, IT'S A LITTLE MORE IN MY ZONE.
YOUR BURGERS MUST BE OVER-THE-TOP MEATY,
STACKED TO THE ROOF WITH TOPPINGS,
AND YOU'VE GOT TO FIT IT ALL BETWEEN TWO BUNS.
IF IT'S A BURGER THAT YOU CAN ORDER DOWN THE BLOCK,
WE DON'T WANT IT.
ARE YOU READY TO MAKE ME SOME CRAZY BURGERS?!
YES, SIR!
YOU HAVE ONE HOUR FOR THIS CHALLENGE,
AND THAT HOUR STARTS NOW!
GOOD LUCK, MY MAN.
THANK YOU, SIR. GOOD LUCK TO YOU.
Brown: I DECIDE TO MAKE A GROUND DELUXE.
IT'S GONNA BE A VERY INNOVATIVE BURGER.
IT'S GONNA BE EPIC, BECAUSE I'M GONNA USE FOUR DIFFERENT MEATS.
I'M GONNA USE GROUND CHICKEN, GROUND TURKEY,
GROUND BEEF, GROUND PORK.
I'M GONNA ADD A LITTLE BACON TO IT, ALSO.
THIS IS MY FIRST TIME COOKING ON A FOOD TRUCK.
IT'S A NEW CHALLENGE.
I'M SURE I CAN HANDLE IT.
Lassir: I DON'T DO HAMBURGERS ON A DAILY BASIS, SO IT'S LIKE,
"OKAY. I HAVE TO MAKE THIS HAMBURGER GOOD AND JUICY."
LET ME GET SOME GLOVES,
'CAUSE I'M A LITTLE BIT ALLERGIC TO RAW SHRIMP.
FOR THIS MAIN CHALLENGE,
I'M GONNA BE MAKING MY SHRIMP éTOUFFéE
WITH FRIED GREEN TOMATOES.
AND MY STRATEGY IS TO MAKE IT BIG, MAKE IT EPIC,
AND MAKE IT GOOD.
THROW SOME BACON IN THERE.
THE BURGER ITSELF IS GROUND TURKEY,
GROUND CHICKEN, WITH SOME BACON IN THERE, TOO.
AND THEN I'M TOPPING IT OFF WITH THE éTOUFFéE SAUCE
THAT HAS SHRIMP IN IT,
WHICH IS THE CHEESIEST AND SAUCIEST SAUCE I CAN DO.
I'VE NEVER COOKED ON A FOOD TRUCK,
BUT I'VE ALWAYS WANTED TO HAVE ONE,
SO THIS IS KIND OF EXCITING FOR ME.
THE NAME OF THE GAME IN THIS ONE?
DON'T EVER LET THEM SEE YOU SWEAT.
YOU KNOW WHAT I'M SAYING? KEEP YOUR COOL.
SO, I'M LOOKING AT THE MUFFALETTA BREAD.
THAT'S SOMETHING NEW ORLEANS.
IT SPEAKS "MARDI GRAS." IT'S SOMETHING I HAVE TO HAVE.
AND I GET IT.
SO, FOR MY BURGER PATTY,
I WANT TO MAKE A CHORIZO SAUSAGE, ALL-BEEF GROUND PATTY
WITH SOME ONIONS, A COUPLE OF EGGS TO BIND IT.
BADA BOOM, BADA BING -- MAKE SOMETHING OUT OF NOTHING.
SO, I'M GONNA MAKE THIS BURGER EPIC --
EPICALLY CHEESY, AND I'M GONNA MAKE IT EPICALLY GREASY.
AND I'M GONNA THROW IT DOWN, PUT IT ALL TOGETHER,
PUT SOME SOUL IN IT, AND SAY, "HERE I AM, BABY."
JUSTIN! JUSTIN! JUSTIN!
COMING UP ON "LAST CALL FOOD BRAWL"...
Lassir: OOH!
I PROBABLY SHOULD HAVE WAITED TO PUT MY BURGER ON.
Kennedy: THIS SEPARATES THE MEN FROM THE BOYS.
WE'RE PARTYING IT UP WITH SOME LOCALS
IN NEW ORLEANS' FRENCH QUARTER.
♪ GUMBOS TO JAMBALAYA, éTOUFFéE ♪
OUR THREE REMAINING FOOD MASTERS ARE BATTLING IT OUT
IN THE EPIC BURGER CHALLENGE
IN ORDER TO FIND OUT WHOSE BURGER WILL BE BIG ENOUGH
TO CONQUER THE BIG EASY
AND CROWN ITS CREATOR THE KING OF LATE NIGHT.
Brown: IT'S GONNA BE A REAL POWERFUL, UNIQUE BURGER,
AND IT'LL BE PILED VERY, VERY HIGH.
THIS IS AN ENORMOUS AMOUNT OF MEAT I'M COOKING.
IT'S 7 POUNDS OF MEAT I'VE PUT ON THIS GRILL.
I'M COOKING FOUR DIFFERENT MEATS,
AND IT'S A CHALLENGE TO ME RIGHT NOW
TO MAKE SURE THE FLAVORS ALL BLEND IN TOGETHER WELL.
ALL I'M USING IS SOME CHIVES, CAJUN SEASONINGS.
I'M GONNA USE SOME ONIONS, SOME GARLIC,
JUST SIMPLE THINGS THAT WE'RE USED TO IN NEW ORLEANS.
YOU ALWAYS PUT A GREAT, UNIQUE TWIST TO IT.
CATFISH PO'BOYS READY TO SELL.
I'M CHEF LOUIS E. BROWN II,
EXECUTIVE CHEF AT OCEANA GRILL IN THE FAMOUS FRENCH QUARTER.
IN NEW ORLEANS, WE SAY THAT WE LIVE TO EAT.
WE DON'T EAT TO LIVE.
WE SERVE CAJUN STYLE -- VERY SPICY, VERY COLORFUL.
I'M KNOWN FOR MY FRIED CATFISH PO'BOY --
FRESHWATER CATFISH, LETTUCE, TOMATOES, PICKLES, ONIONS.
WE HAVE A HOUSE-MADE REMOULADE AND A HOUSE-MADE TARTAR SAUCE
ON OUR FRESH CATFISH, BATTERED IN OUR SPECIAL BLEND.
WHAT MAKES A GREAT LATE-NIGHT CHEF
IS JUST MAKING THE PEOPLE HAPPY.
YOU HAVE TO HAVE SOMETHING THAT MAKES YOU SMILE
AND MAKES YOU WANT TO GO BACK OUT THERE AND PARTY SOME MORE.
FOR THE LADY.
I HAVE A 4-, A 2-, AND A 4-MONTH-OLD DAUGHTER,
AND I WANT THEM TO BE VERY PROUD OF THEIR FATHER.
I'M GONNA WIN THIS COMPETITION.
I'M NEW ORLEANS BRED, NEW ORLEANS FED,
NEW ORLEANS RAISED, NEW ORLEANS BORN,
AND NEW ORLEANS FUNNY. [ CHUCKLES ]
IT'S GONNA BE A LITTLE MORE EPIC FOR A CENTER ATTRACTION.
I WANT TO PUT SOME OF THE TRADITIONAL BURGER ELEMENTS
INTO THIS BURGER -- TOMATOES, FRESH JALAPEÑOS,
SOME BELL PEPPER, SOME ONIONS, AND SOME GARLIC, BACON.
I DECIDED NOT TO USE CHEESE TO LAYER ON TOP OF THE BURGER.
I DECIDED TO PUT INTO A VERY SPECIAL SAUCE
THAT I'M GOING TO DO.
I'M GONNA ADD SHARP CHEDDAR CHEESE,
AND I'M GONNA PUT SOME HEAVY CREAM IN IT,
SAUTé ALL THAT DOWN, AND SOME CHICKEN BROTH.
IT'S GONNA GIVE IT THAT TRADITIONAL TASTE,
BUT WITH A LATE-NIGHT TWIST.
THAT'S OFF THE CHAIN.
OKAY. I'M PUTTING THE BURGER ON.
I DECIDED TO DO A SHRIMP éTOUFFéE HAMBURGER.
I'M MAKING THIS BIG PATTY, AND THEN I THINK ABOUT IT.
I'M LIKE, "OH, I'M USING CHICKEN AND TURKEY,
SO IT HAS TO BE COOKED ALL THE WAY THROUGH,
'CAUSE I DON'T WANT ANY PART OF IT TO BE RAW.
SO, I KIND OF FLATTEN MY PATTY DOWN A LITTLE BIT
SO IT CAN COOK ALL THE WAY THROUGH
INSTEAD OF DOING A REALLY THICK ONE.
I PROBABLY SHOULD HAVE WAITED TO PUT MY BURGER ON A LITTLE BIT.
I REALIZE I NEED TO TAKE THIS OFF
BECAUSE I STILL HAVE TONS OF STUFF TO DO
AND I DON'T WANT IT TO BE OVERCOOKED.
AY!
I'M NOT WORRIED ABOUT IT,
BECAUSE MY FOOD, NO MATTER WHAT, TASTES GOOD.
MY NAME IS ERICKA LASSIR --
YOU CAN CALL ME "CHEF DIVA" -- OWNER OF DIVA DAWGS.
PEOPLE CALL ME "DIVA" BECAUSE I'M DRAMATIC, I'M BOSSY,
AND IT DEFINITELY CARRIES INTO THE KITCHEN,
'CAUSE I WANT EVERYTHING TO BE PERFECT. [ LAUGHS ]
HERE YOU GO, LADIES.
I SPENT SIX YEARS WORKING IN FINANCE,
AND I JUST QUIT MY JOB.
YEAH. I WAS LIKE, "YOU KNOW WHAT?
THEY DON'T HAVE A HOT DOG SPOT HERE IN NEW ORLEANS."
I'M BEST KNOWN FOR MY RED BEAN CHILI DOG --
RED BEANS, FRIED CHICKEN,
AND THEN I DO A HOMEMADE ANDOUILLE KETCHUP.
I'M GONNA WIN THIS COMPETITION
BECAUSE I'M CREATIVE, I'M TALENTED, I'M ERICKA.
I'M THE DIVA.
I'M MAKING A CHORIZO SAUSAGE BURGER THAT'S GONNA BE EPIC.
SO, I'VE NEVER MADE A BURGER THIS BIG BEFORE.
YOU KNOW, YOU MAKING REGULAR BURGERS AT THE HOUSE,
YOU THROW THEM ON THE GRILL, YOU FLIP 'EM.
"BOP! BOP! BOP-BOP! BOP! BOP! BOP! BOP! BOP!"
YOU KNOW, IT'S NO PROBLEM.
A BIG BURGER THE SIZE OF A 5-GALLON BUCKET LID --
YOU PUT IT ON THE GRILL, TRY TO FLIP IT,
YOUR SPATULA'S GONNA BE COMING RIGHT THROUGH THE MIDDLE.
SO YOU GOT TO HAVE A GAME PLAN, YOU UNDERSTAND?
SO, I TAKE FOUR LITTLE SHEET PANS.
I MAKE FOUR BURGERS ON THE SHEET PAN.
AND TO TOUGHEN THEM UP, I THROW THEM IN THE OVEN.
I JUST THINK AS I GO AND MAKE IT HAPPEN.
IT'S GETTING A LITTLE WILD.
I'M FROM THE OLD SCHOOL.
I'M JUSTIN KENNEDY,
HEAD CHEF OF THE FAMOUS PARKWAY BAKERY & TAVERN,
THE OLDEST PO'BOY SHOP IN THE CITY.
YOU'LL HAVE A MAN IN A $500 SUIT
RUBBING ELBOWS WITH A BUM EATING THE SAME SANDWICH,
AND THAT'S WHY IT'S SO SPECIAL.
WHAT PARKWAY'S KNOWN FOR IS THE ROAST BEEF SURF AND TURF.
TO THE EYE, IT DOESN'T WORK, BUT TO THE MOUTH, IT'S SO GOOD.
10 YEARS AGO, I WOULD HAVE NEVER THOUGHT
I'D BE RUNNING PARKWAY BAKERY.
I COULDN'T EVEN BOIL WATER.
BUT I WATCHED ALL THE OLD-SCHOOL CATS
WORKING IN THIS KITCHEN, AND THEY TAUGHT ME.
I'VE BEEN TO SCHOOL, AND I'M ABOUT TO PASS THE TEST.
I'VE NEVER MADE BURGERS THIS BIG.
THIS IS INSANE.
COMING UP ON "LAST CALL FOOD BRAWL"...
YOU'RE MAKING THE NOAH'S ARK OF BURGERS!
Kennedy: IT'S A TRICK MY DAD USED TO TEACH ME.
AT THIS POINT, WE'RE GONNA THROW AT YOU
WHAT WE LIKE TO CALL THE "2:00 A.M. TWIST."
WHAT THE [BLEEP]
THEY HATE ME RIGHT NOW.
CREATIVITY IN SPICES ARE JUST A COUPLE OF THINGS
THAT MAKE NEW ORLEANS SUCH A UNIQUE AMERICAN CITY.
BEST FOOD IN THE WORLD.
RIGHT NOW, OUR CHEFS ARE USING BOTH
TO JAZZ UP THEIR DISHES IN TONIGHT'S EPIC LATE-NIGHT
BURGER CHALLENGE
TO TRY TO STAKE THEIR CLAIM
TO THE GOLDEN FRY BASKET AND THE TITLE
"BEST LATE-NIGHT CHEF, NEW ORLEANS."
Gertler: HOW'S IT GOING, MAN?!
IT'S GOING GOOD, DADDY-O.
WHAT KIND OF MEAT YOU WORKING WITH?
CHORIZO... I GOT GROUND BEEF.
THEN I'M GONNA FRY UP ONION RINGS TO GO ON THE BURGER.
PUT FRIED PORK CHOPS ON IT.
SO, YOU'RE TOPPING THE BURGER WITH FRIED PORK CHOP.
THAT SOUNDS KIND OF INSANE.
IS THERE ANY CHEESE INVOLVED IN THIS SCENARIO?
THERE'S GONNA BE LOTS OF CHEESE INVOLVED.
AND THESE ARE YOUR CUTLETS RIGHT HERE?
YEAH. THAT'S MY PORK CHOPS.
I'M GONNA DICE UP SOME SAUSAGE
BRILLIANT!
WE GOT SAUSAGE, BEEF, ONIONS WORKING.
WE GOT FRIED PORK CHOPS GOING ON TOP.
THERE'S GONNA BE A LOT OF CHEESE!
YOU KNOW, MUFFALETTA BREAD IS NOT FOR A BURGER.
BUT THIS IS MY CHANCE TO USE SOMETHING NATIVE TO NEW ORLEANS.
SO, I BATTER PORK CHOPS.
I PUT MY PORK CHOPS IN.
I FRY THE ONION RINGS.
GET THAT PORK CHOP.
LOOKING GOOD.
I'M USED TO OLD SCHOOL.
I'M USED TO SHRIMP, ROAST BEEF,
CORN BEEF, BLAH, BLAH, BLAH.
THIS IS SOMETHING OUT OF THIS WORLD,
AND I'M HOPING IT'S GONNA WORK.
All: [ Chanting ] ERICKA! ERICKA! ERICKA!
Lassir: ME DANCING IN THE KITCHEN IS SOMETHING I DO,
I MEAN, 'CAUSE I DANCED ALL THROUGH HIGH SCHOOL, COLLEGE.
SO, IT'S JUST ME. IT'S IN ME.
AND IT JUST HELPS ME RELAX.
I DECIDED TO DO A SHRIMP éTOUFFéE SAUCE.
IT'S ALL ABOUT THE SAUCE, 'CAUSE I'M A SAUCY GIRL.
MY SAUCE IS GOOD.
I'M HOPING THE SHRIMP éTOUFFéE IS JUST A DIFFERENT TWIST
TO WHAT YOU NORMALLY GET ON A HAMBURGER.
IT DEFINITELY MAKES IT STAND OUT.
Lassir: GOOD.
HOW IS THE SHRIMP PLAYING INTO THIS?
'CAUSE I DIDN'T HAVE A GOOD SAUCE FOR YOU LAST TIME,
I'M GONNA MAKE AN éTOUFFéE SAUCE.
I'M BASICALLY BRINGING THIS SAUCE BACK HOME.
YOU GOT TO BE CREATIVE.
THIS IS WHAT I'M KNOWN FOR AT MY SHOP,
AND IT'S DEFINITELY A TRIBUTE TO NEW ORLEANS.
THE SEASONING IS GARLIC, GREEN PEPPERS, THE RED PEPPERS,
AND THE ONION.
IT'S A TRIBUTE TO JUST THE CREOLE, CAJUN COOKING.
IT'S ALL GOOD TO GO.
Gertler: LOU, HOW'S IT GOING?
Brown: IT'S GOING PRETTY GOOD.
WHAT'S GOING ON HERE?
I'M NOT MAKING PATTIES.
WHAT I'M GOING TO DO IS PILE IT HIGH.
IT'S GONNA BE MORE LIKE A SCOOPED MEAT ON IT.
IT'S LIKE A SLOPPY JOE INTERPRETATION?
ALMOST LIKE IT. RIGHT.
HOW MANY MEATS DO YOU HAVE GOING ON HERE?
I HAVE SIX MEATS GOING ON.
SIX.
YOU'RE MAKING THE NOAH'S ARK OF BURGERS.
THE PLAN IS THE SAUCE IS GONNA BIND THIS LOOSE MEAT TOGETHER,
AND IT'S GONNA GIVE YOU THAT TRADITIONAL BURGER TASTE
BUT WITH A TWIST.
THERE'S GONNA BE A BACON-TOMATO CREAM SAUCE.
I'M WORKING IN THE JALAPEÑOS, DICED PORTOBELLO MUSHROOMS.
22 MINUTES IN! 38 MINUTES LEFT!
DON'T LET THIS YOUNG, PRETTY FACE FOOL YOU.
YOU KNOW WHAT I'M SAYING? I'M FROM THE OLD SCHOOL.
A LITTLE TRICK MY DAD USED TO TEACH ME.
I'M PUTTING SOME WORCESTERSHIRE ON THESE BURGERS
WHILE I'M COOKING THEM.
I'VE TAKEN SOME OF THIS WISDOM
FROM THESE CHEFS IN THE BACK...
BUTTER, BUTTER, BUTTER, BUTTER, BUTTER, BUTTER, BUTTER.
BUTTER!
...THE COOKS THAT LEARN FROM THE STREETS
AND LEARN FROM THEIR MAMA.
I THINK I HAVE WHAT IT TAKES TO MAKE THIS HAPPEN.
CHEFS! EVERYBODY LISTEN UP!
I NEED YOUR ATTENTION! STOP WHAT YOU'RE DOING!
AT THIS POINT,
WE'RE GONNA THROW AT YOU WHAT WE LIKE TO CALL
THE "2:00 A.M. TWIST."
SO, YOU'RE ALREADY MAKING YOUR BURGERS.
I'M GONNA TALK TO THESE FINE PEOPLE BEHIND ME,
AND THEY'RE GONNA SUGGEST A COUPLE OF INGREDIENTS,
AND YOU'RE GONNA HAVE TO MAKE AN ADDITIONAL DISH FOR ME
WITH THE REMAINING HALF-HOUR YOU HAVE.
THAT COULD BE A SIDE DISH. THAT COULD BE A SEPARATE DISH.
THAT COULD BE A DESSERT, WHICH WOULD BE CRAZY.
OH, GOD.
BUT THIS IS NOT TO GO ON YOUR BURGER.
DO YOU UNDERSTAND?
I UNDERSTAND.
GUYS, TALK TO ME --
SOME NEW ORLEANS INGREDIENTS, SOME LOUISIANA INGREDIENTS.
GATOR FILETS!
WHAT THE [BLEEP]
YOU LIKE GINGER BEER?
I WANT GINGER BEER!
GUYS, THE INGREDIENTS YOU'RE GONNA HAVE TO USE
ARE GINGER BEER AND GATOR FILETS!
WE HAVE GATOR?
[ LAUGHS ]
I NEVER HAD GINGER BEER BEFORE.
I NEVER WORKED WITH ALLIGATOR.
SO I WAS LIKE, "WHAT AM I GONNA DO?"
ALL RIGHT, YOU GUYS. NOW GET BACK TO WORK!
THEY HATE ME RIGHT NOW.
Kennedy: THIS IS RIDICULOUS.
I'M BETWEEN A ROCK AND A HARD PLACE, YOU KNOW?
WHAT YOU WANT ME TO DO, ADAM?
I'M JUST GONNA GO WITH THE FLOW, AND WHEN YOU GO WITH THE FLOW,
NOTHING BUT GOOD'S GONNA COME OUT OF IT.
Brown: I'M FEELING REAL CONFIDENT
AT THE LAST FOUR YEARS OF MY CAREER,
I'VE BEEN COOKING WITH ALLIGATOR.
I'M GONNA DO A BEER-BATTERED, BLACKENED GATOR.
SO, I KNOW HOW I'M GONNA DO IT.
I JUST GOT TO FIGURE OUT HOW I'M GONNA DO THIS GINGER BEER SAUCE.
[ CHEERS AND APPLAUSE ]
THERE'S BLOOD IN THE WATER HERE.
COMING UP ON "LAST CALL FOOD BRAWL"...
I DON'T KNOW IF I CAN HOLD THEM BACK MUCH LONGER!
SO GOOD!
THERE'S A LOT OF FLAVORS IN THERE.
CHEF DIVA HOOKED THAT UP!
AFTER SOME BEERS, THIS HIT THE SPOT RIGHT HERE.
NEW ORLEANS, LOUISIANA --
THE CITY KNOWN FOR BEIGNETS, BEADS, AND ***.
THROWING BEADS EVERYWHERE, MAN.
TONIGHT, OUR THREE LATE-NIGHT SAINTS
ARE TAKING IT TO THE NEXT LEVEL
BY CREATING SOME OF THE MOST EPIC INSANE BURGERS
THIS CITY HAS EVER SEEN.
THEY'VE JUST BEEN THROWN THE 2:00 A.M. TWIST
OF ALLIGATOR AND GINGER BEER.
LET'S FIND OUT WHAT CRAZY DISHES
THEY HAVE IN STORE FOR US.
WELL, ADAM REVEALS THE 2:00 A.M. TWIST.
THEY THROW ME THE ALLIGATOR, AND I DON'T KNOW WHAT TO DO.
I'M WORRIED THAT I'M NOT GONNA BE ABLE TO MAKE THAT HAPPEN
BECAUSE I'M SO FOCUSED ON THESE BURGERS.
HOW CAN I WORRY ABOUT THAT?
SO, I GO IN MY BAG, TAKE OUT MY CAPTAIN'S HAT,
AND THIS IS THE EXTRA OOMPH TO GET ME THROUGH THIS THING.
KEEP ME GOING.
I HAVE TO REPRESENT MY FAMILY,
GET THESE ALLIGATORS GOING, AND THEY'RE ALL BOAT CAPTAINS.
THIS IS MY SHIP, AND I'M THE CAPTAIN.
I'M GONNA CUT THIS GATOR UP IN ALLIGATOR BITES.
I'M GONNA FRY IT.
SO, I DREDGE IT IN A BUTTERMILK,
THROW IT IN THE FLOUR WITH THE CAYENNE,
GO RIGHT TO THE FRYER.
OKAY. I'M DONE WITH THIS [BLEEP] FLOUR.
WHILE IT'S FRYING,
I PUT SOME OF THAT GINGER BEER IN A POT
AND I REDUCE TO ALMOST NOTHING.
I'M MAKING A GINGER BEER BARBECUE.
I GOT TO SHAKE THIS MONKEY OFF MY BACK.
All: [ Chanting ] LOUIS! LOUIS! LOUIS! LOUIS!
[ CHEERS AND APPLAUSE ]
ADAM TELLS US THE 2:00-A.M.-TWIST ITEMS
ARE ALLIGATOR AND GINGER BEER.
I'M LIKE, "WHAT THE BEEP IS YOU TALKING ABOUT?"
BUT THAT'S THE FUN PART ABOUT THIS CHALLENGE,
SO I'M PRETTY SURE I CAN COME UP WITH SOMETHING.
I'VE COOKED ALLIGATOR MANY TIMES.
I HAVE IT ON THE MENU AT MY RESTAURANT.
SO, I'M GONNA MAKE A GINGER BEER CREAM SAUCE.
IT'LL BE SOMETHING PRETTY SIMPLE --
BELL PEPPER, GINGER BEER, CREAM.
IN NEW ORLEANS, EVERYBODY LOVES CREAM SAUCE.
THEN I'M GONNA DRIZZLE ON TOP OF IT.
I'VE ALREADY STARTED COOKING MY GATOR.
I'M GOING TO PUT THIS ALLIGATOR THROUGH A LOT OF TROUBLE.
FIRST, I'M GONNA GRILL IT, AND THEN I'M GOING TO FRY,
AND THEN I'M GOING TO BLACKEN IT.
I'M FEELING REALLY GOOD.
WE'RE GONNA MAKE THIS REALLY DIFFERENT.
THE PEOPLE ARE REALLY GONNA LOVE IT.
Lassir: I'M GONNA GET SOME POTATOES.
I KNOW EVERYTHING TASTES GOOD FRIED,
SO I'M LIKE, "LET ME JUST GO AHEAD
"AND FRY THE ALLIGATOR
"AND JUST ADD SOME POTATOES TO THAT,
AND IT'S GONNA BE ALL GOOD."
POTATOES TO ADD A LITTLE BIT OF VOLUME,
AND I LOVE POTATOES, SO WHY NOT?
LET'S PUT THIS GINGER BEER ON.
I'M THINKING OF JUST USING THE GINGER AS, LIKE, A SAUCE.
AND I'M LIKE, "OKAY. LET ME JUST THROW THE GINGER BEER
"ON THE STOVE AND JUST REDUCE IT.
LET'S SEE WHAT THAT WORKS OUT."
YOU HAVE 10 MINUTES LEFT! 10 MINUTES!
AFTER MY BURGERS FIRM UP, I TAKE THEM OUT THE OVEN,
AND I TAKE THEM LIKE A PANCAKE.
I GO UP TO THE GRILL, AND I DO A FLIP ON THEM.
AND THEY FALL RIGHT THERE. THEY LAND PERFECTLY.
A COUPLE OF THEM DO BREAK LOOSE.
IT'S STILL RAW IN THE MIDDLE.
SO, I TAKE A SPATULA AND HEM 'EM ALL TOGETHER
AND HOLD THEM AND SAY, "YOU KNOW WHAT?
"YOU AIN'T GOING NOWHERE. YOU UNDERSTAND, BURGER?
I GOT YOU."
SO, THAT'S WHAT I DO.
I HOLD THEM TOGETHER, YOU KNOW, LIKE ONE BIG, HAPPY FAMILY --
EMBRACE THEM AS MY OWN LITTLE CHILD.
All: [ Chanting ] BURGER! BURGER! BURGER!
OKAY. THIS IS A SHORT HOUR.
I'M CUTTING UP MY TOMATOES, BREADING THOSE, FRYING THAT.
WHOO! MY FRIED GREEN TOMATOES ARE LOOKING GOOD.
I TASTE THE GINGER BEER,
AND I'M LIKE, "THIS IS NOT REDUCING LIKE I WANT IT TO."
SO, I JUST ADD A LITTLE BIT OF BUTTER TO IT,
JUST MAKE IT A BUTTER GINGER SAUCE
TO DRIZZLE ON TOP
OF THE FRIED ALLIGATOR AND POTATOES
AND MAKE IT WORK THAT WAY.
EVERYTHING TASTES GOOD FRIED ANYWAY.
Brown: I'M EXTREMELY CONFIDENT. I'M A VERY COLORFUL GUY.
THERE'S GONNA BE A LOT OF MY PERSONALITY INTO IT.
[ CHEERS AND APPLAUSE ]
OKAY! ALL RIGHT!
Lassir: I'M JUST HOPING I COME TOGETHER FAST ENOUGH.
THERE'S ONLY A FEW MINUTES LEFT
BEFORE I HAD TO FEED THE JUDGES,
SO I PUT MY PATTY BACK ON.
HELL, YEAH. IT'S HARD MAKING A PATTY THIS BIG.
I'M MASHING IT DOWN SO IT CAN COOK ALL THE WAY THROUGH.
I JUST GOT TO MUSH IT TOGETHER.
I REALIZE I DON'T JUST WANT TO PUT A BUN
ON TOP OF THE HAMBURGER.
I WANT TO MAKE IT EPIC. I WANT TO MAKE IT DIFFERENT.
SO, I TOP THE BUN OFF WITH PROVOLONE CHEESE.
WILL IT BURN?
IT MIGHT BE A RISK BECAUSE IT COULD BURN,
BUT I'M THINKING IT'LL BE GOOD -- I MEAN, IT'S CHEESE.
I DON'T KNOW IF I CAN HOLD THEM BACK MUCH LONGER!
YOU KNOW, YOU DON'T GET A BURGER LIKE THIS IN REAL LIFE.
I'M STARTING TO PUT THE PROTEIN ONTO THIS COLOSSAL BURGER.
MY BOMB-*** SHRIMP éTOUFFéE SAUCE IS MY BABY.
[ CHEERS AND APPLAUSE ]
Kennedy: I NEVER MADE A BURGER SO BIG.
Lassir: ONIONS.
All: 10...9...8...7...
6...5...4...
3...2...1.
TRUCKS ARE OPEN!
NOW OUR HUNGRY NEW ORLEANS MOB
WILL HAVE A CHANCE TO TASTE THEIR CHEF'S DISHES
AND VOTE BY SECRET BALLOT FOR THEIR FAVORITE ONE.
[ CHEERS AND APPLAUSE ]
Brown: I AM DOING WHAT I LOVE TO DO THE MOST,
AND THAT'S COOKING AND MAKING PEOPLE SMILE WITH MY FOOD.
I HAVE A VERY EPIC AND COLOSSAL BURGER,
SO I'M FEELING PRETTY CONFIDENT ABOUT THIS.
I THINK I'M GONNA FARE PRETTY GOOD.
Woman: THE GROUND DELUXE BURGER --
YOU CAN TASTE THE VARIETY OF MEAT THAT HE HAS IN HERE.
THERE'S A LOT OF FLAVORS IN THERE.
THERE'S A GOOD SEAFOOD FLAVOR.
SO GOOD.
Man: A LITTLE SPICE IN THERE --
MAYBE A LITTLE CAYENNE OR SOMETHING.
VERY GOOD.
Lassir: I'M LOOKING AT PEOPLE EATING JUSTIN'S AND LOUIS' FOOD,
AND I SEE THAT SOME IS STILL LEFT IN THE TRAY.
BUT I'M LOOKING ON MY SIDE OF THE TRUCK,
AND I DON'T SEE ANYTHING LEFT.
SO, I'M LIKE, "ALL RIGHT."
I'M A FAN OF THE SHRIMP éTOUFFéE BURGER RIGHT NOW.
THAT'S PRETTY RIDICULOUS.
THE SAUCE IS VERY TASTY ON TOP OF IT.
I'M DOING GOOD OVER HERE.
AFTER SOME BEERS,
THIS HIT THE SPOT RIGHT HERE.
CHEF DIVA HOOKED THAT UP!
YOU KNOW WHAT I'M SAYING?
I'M TELLING YOU -- IT'S RIDICULOUS.
ALL RIGHT. HERE WE GO. HERE WE GO.
[ CHEERS AND APPLAUSE ]
NO ONE'S EVER, IN THIS CITY, MADE A HAMBURGER
OUT OF A MUFFALETTA.
NEW ORLEANS IS A CITY OF NO RULES UNTIL YOU GET CAUGHT.
[ INDISTINCT CONVERSATIONS ]
THE BARBECUE SAUCE WAS AMAZING.
WOW. THIS IS VERY GOOD.
MMM.
THAT'S GOOD.
ALL RIGHT. I'M CUTTING IT LIKE A PIZZA, DUDE.
Man: CHEF JUSTIN?
I WOULD SAY THAT IT WAS DEFINITELY
RIGHT UP THE NEW ORLEANS ALLEY.
COMING UP ON "LAST CALL FOOD BRAWL"...
IT'S TIME TO DECIDE WHO IS WORTHY
OF THE ULTIMATE PRIZE -- THE GOLDEN FRY BASKET!
I'VE CONSULTED WITH THE JUDGES,
AND THEIR DECISION IS UNANIMOUS.
THE CRESCENT CITY HAS BEEN GRACIOUS ENOUGH
TO LET US COOK UP A WILD FEAST
ON ITS WILD STREETS,
AND WE'VE HAD A GREAT TIME
PARTYING IT UP WITH THE LOCALS.
OUR LATE-NIGHT CROWD HAS EATEN THEIR FILL
AND VOTED ON THEIR FAVORITE EPIC BURGER.
NOW IT'S TIME TO HEAR FROM OUR JUDGES.
THESE GUYS MAKE UP THE LATE-NIGHT BURGER AUTHORITY
HERE IN NEW ORLEANS.
ALL RIGHT, JUSTIN.
I GOT THE EPIC BURGER.
[ Chuckling ] WHOA!
MUFFALETTA BREAD, FRIED PORK CHOP, CHORIZO, AND GROUND BEEF.
I GOT BACON ON THERE.
I GOT ALL KIND OF CHEESE ON THERE,
GOT ONION RINGS ON THERE.
I MADE A GINGER BEER BARBECUE SAUCE.
I PUT IT ON THE SANDWICH,
AND THEN I MADE FRIED GATOR BITES
AND PUT THEM ON THE BITES.
GRAB THAT PLATE, GUYS.
Kennedy: SO, I KNOW IT'S NOT RARE. I KNOW IT'S NOT WELL-DONE.
I HOPE IT'S GOOD ENOUGH FOR THE JUDGES.
THIS IS JUST -- I MEAN, IS THAT A BURGER?
I DON'T EVEN KNOW WHAT'S GOING ON IN THERE.
WHOA!
SEE, I LOOK FOR THE OOZE AND THE DRIP.
THAT'S WHAT I WANT TO SEE ON A LATE-NIGHT MENU.
IF WE CAN FIND A WAY TO GET A HOLD OF THIS GUYS.
OH, MY GOSH.
IT'S A JUICY BURGER.
THAT IS A BIG, JUICY BURGER!
THE CHORIZO AND THE PORK CHOP
IS KEEPING A LOT OF FAT IN THERE,
WHICH IS KEEPING IT VERY JUICY.
WHAT I REALLY LIKED IS THAT THE PORK CHOP REALLY HAD CRUNCH.
RIGHT. NOW, WE GAVE THEM THE 2:00 A.M. TWIST.
SO, WE GAVE THEM A GATOR FILET, AND HE TOOK THE GINGER BEER,
AND HE MADE A BARBECUE SAUCE.
GATOR'S A GREAT LOUISIANA MEAT,
AND I LIKE THAT HE HAD THE BARBECUE SAUCE
ON THE BURGER, AS WELL.
I WOULD ORDER THIS LATE NIGHT.
OH, YEAH.
ALL RIGHT, GUYS. WE GOT SOME MORE TO TASTE.
LET'S DO IT.
LOUIS. WHAT'S HAPPENING, MAN?
HEY, HOW Y'ALL DOING?
HEY, WHAT'D YOU MAKE FOR US?
I TOOK EVERY ANIMAL, GROUNDED IT UP.
I TOOK GROUND PORK, GROUND BEEF, GROUND TURKEY, GROUND CHICKEN.
I EVEN GOT SOME BACON IN HERE.
RIGHT HERE, I HAVE MY ALLIGATOR BITES.
I MADE A GINGER CREAM SAUCE.
THIS IS EPIC.
LOOK AT THAT. OH, MY GOSH.
I WENT THEM TO NOTICE THAT THE SANDWICH IS DIFFERENT.
IT IS EPIC.
I'M EXCITED TO SEE HOW WELL THIS ONE HOLDS TOGETHER
BECAUSE OBVIOUSLY, YOU HAVE A TRICKY BURGER SITUATION
IF IT'S CRUMBLED GROUND MEAT.
I TOOK A BITE RIGHT OFF THE MIDDLE,
AND THERE WAS A LOT OF BREAD.
I'M STILL CHEWING ON THE BREAD.
THE MEAT'S GONE.
I WONDER IF MAYBE SOME EGGS
COULD HAVE BEEN UTILIZED
TO BIND IT A LITTLE BIT MORE.
ALL RIGHT, GUYS. IT'S GATOR TIME.
LOOK AT THAT MOUNTAIN OF ALLIGATOR.
LATE NIGHT, I'M HAPPY WITH THAT.
WE ARE STILL LATE NIGHT, IN A BAR CROWD.
DEPENDING ON MY CONDITION, I WOULD POTENTIALLY EAT THIS.
[ LAUGHS ]
THAT IDEA OF FRYING AND BLACKENING AND THEN BAKING,
BUT IT ENDED UP BEING A REALLY GOOD PIECE OF ALLIGATOR.
[ Laughing ] WE HAVE ANOTHER BURGER TO TRY.
BOTTOMS UP, FELLAS. COME ON.
ERICKA, WHAT DID YOU DO FOR US HERE?
WHAT'S YOUR BURGER?
Lassir: MY BURGER IS MY SHRIMP éTOUFFéE BURGER.
IT IS NICE AND CREAMY --
GROUND TURKEY, GROUND CHICKEN,
AND I ALSO CHOPPED SOME BACON UP AND PUT IN THERE, TOO.
FRIED GREEN TOMATOES ON TOP OF IT,
AS WELL AS GRILLED ONIONS,
AND WE HAVE SHRIMP INSIDE OF MY éTOUFFéE.
MY BUN HAS PROVOLONE CHEESE MELTED ON TOP OF IT.
I'M NOT REALLY USED TO DEALING WITH ALLIGATOR,
BUT I JUST FRIED IT UP,
AND I DICED SOME POTATOES AND FRIED THAT UP, AS WELL,
AND JUST MADE A LITTLE GINGER BUTTER SAUCE.
LET'S GO.
Lassir: I'M NOT WORRIED THAT THESE ARE PEOPLE THAT ARE JUDGING MY FOOD,
BECAUSE IF THEY KNOW WHAT GOOD FOOD TASTES LIKE,
THEN THEY'LL LIKE MY FOOD.
CHEESE ON TOP OF THE BUN! [ LAUGHS ]
I THINK IT LOOKS LIKE CAKE.
IT LOOKS LIKE BURGER CAKE.
THAT'S A GOOD SHRIMP RIGHT THERE.
THE CREAM SAUCE AND THE FRIED GREEN TOMATOES.
THE FRIED GREEN TOMATOES ARE RIDICULOUS!
FRIED GREEN TOMATOES, SHRIMP éTOUFFéE.
BUT THAT TASTES BETTER
THAN THE ACTUAL PATTY THAT'S INSIDE THERE.
ERICKA ADMITTED SHE'S NOT SUPER-FAMILIAR
WITH MAKING GATOR.
IF IT'S 2:00 IN THE MORNING AND I'M STUMBLING OUT OF A BAR,
POTATOES ARE GONNA HELP SOAK UP ALL THAT BOURBON I JUST HAD.
THIS MIGHT BE THE BEST THING WE TASTED.
YEAH.
YOU GUYS HAVE SOME DECISIONS TO MAKE.
[ LAUGHS ] ALL RIGHT.
IT'S GONNA BE TOUGH!
HOPEFULLY, MY BURGER IS GONNA WIN THIS CHALLENGE
BECAUSE IT'S FULL OF FLAVOR.
I'M FEELING PRETTY CONFIDENT ABOUT THIS.
I THINK I'M GONNA FARE PRETTY GOOD.
Kennedy: MY HANDS -- STEADY. I THINK I HAVE WHAT IT TAKES.
ACTUALLY, I KNOW I HAVE WHAT IT TAKES.
GOLDEN FRY BASKET, YOU'RE MINE. YOU UNDERSTAND?
ALL RIGHT, GUYS. YOU ALL COOKED YOUR BUTTS OFF.
BUT NOW, IT'S TIME TO DECIDE WHO IS WORTHY
OF THE ULTIMATE PRIZE -- THE GOLDEN FRY BASKET!
[ CHEERS AND APPLAUSE ]
SO, WE HAVE OUR VERY ESTEEMED JUDGES HERE,
AND NOW WE'RE GONNA HEAR
WHAT THEY THOUGHT OF YOUR DISHES.
JAY, WOULD YOU SHARE YOUR THOUGHTS
ON LOUIS' BURGER WITH US?
YEAH. I REALLY LIKED THE FLAVOR OF LOUIS' BURGER,
AND THE SAUCE YOU HAD ON THERE, LOUIS, WAS PHENOMENAL.
ON THE DOWNSIDE, THE BURGER CRUMBLED APART,
AND THAT BREAD MAYBE COULD HAVE USED SOME TOASTING OR SOMETHING
TO HELP HOLD IT TOGETHER EVEN MORE.
ERICKA'S BURGER --
THE SHRIMP éTOUFFéE WAS REALLY DELICIOUS.
THE SHRIMP WERE PERFECTLY COOKED.
IT HAD A GREAT FLAVOR.
THE FRIED GREEN TOMATOES WERE WONDERFUL ON IT.
I THINK THE BURGER GOT LOST IN ALL OF THAT.
THE GATOR, ON THE OTHER HAND, WAS WOW.
JUSTIN, THE MUFFALETTA BREAD WAS TOASTED
AND IT WAS REALLY WELL DONE,
AND I REALLY ENJOYED THE WAY THAT THAT CAME THROUGH.
THE BURGER PATTY WAS A GARGANTUAN OF A BURGER.
I LIKE A MEDIUM-RARE TO A MEDIUM BURGER,
AND IT REALLY DIDN'T DISAPPOINT AT ALL, FLAVOR-WISE.
THAT THING WAS A GOOD BACKYARD BURGER.
I CONSULTED WITH THE JUDGES, AND THE CROWD VOTES ARE IN...
AND THEIR DECISION IS UNANIMOUS.
THE UNANIMOUS VOTE...
IS FOR JUSTIN!
[ CHEERS AND APPLAUSE ]
CONGRATULATIONS!
I'M VERY HAPPY FOR JUSTIN. I'M PROUD OF HIM.
HE DESERVES IT. HE MADE A GREAT BURGER.
CONGRATULATIONS, JUSTIN,
BUT I STILL KNOW I DID BETTER THAN YOU.
YOU SEE THIS THING HERE?
LET THE CITY KNOW WHEN IT COMES TO LATE-NIGHT FOOD,
I RUN NEW ORLEANS.
THERE'S A NEW KING OF LATE-NIGHT FOOD!
WE'LL SEE YOU NEXT TIME!