美國燒烤對決--燒烤大賽第四集 P8 - The.American.Barbecue.Showdown.S02E04.1080p.NF.WEB-DL.DD5.1.H.264.UMMU.NET_8

Cooks, you had three hours to make a stuffed or wrapped barbecue dish. We told you that the presentation was just as important as the entree in this challenge. Logan, you're up first. Today I made a traditional French chicken roulade stuffed with duxelles and wrapped in prosciutto. I made a red pepper puree, a little bit of arugula salad, and a fancy mashed potatoes and gravy. Logan, can you cut a couple of slices for the judges? Absolutely. You did not disappoint. It was a wonderful surprise to see the center of this chicken. The duxelle is so savory and it gives so much flavor to this. The sous vide route was so technical and it's so perfectly done. The chicken is so moist and the prosciutto works in perfect harmony with the chicken. Only a true chef would know how to do that. But mashed potatoes and gravy, you know, it's a little flat. But you can still see how juicy that chicken is. It just took a shower. See how wet it is? I just wish I got a little bit more flavor from the layers inside. But you've had an incredible day and it looks like you're just getting better and better. Thank you. Delilah, you're up next. I made today a turducken. So it's turkey and duck and chicken breast with a cornbread stuffing. Ms. Delilah, can you please cut your meat? That's good. Oh, thank you, Jesus. OK. And then a cranberry and orange glaze with steak, grilled cauliflower, brussel sprouts and shaved fennel. It's incredible to me. I mean, if I did have one quick complaint, it might be the skin. But I understand that you were more worried about the inside. It's moist all the way through. I was very impressed with this. I love the surprise. I think the outside is just so beautiful. The cauliflower and vegetables are fantastic. And I absolutely love this cranberry orange sauce. Thank you. Thyron, you're up next. This is a pork tenderloin and I wrapped it with prosciutto. And I stuffed it with baby spinach and roasted red pepper. I have a Caesar salad that I roasted and a candied pecan, candied yam dessert. Thyron, please show us the surprise inside. It's pretty gorgeous. Thyron. Yes, sir. Presentation reminds me of a very nice country Sunday afternoon plate and it looks good. Thank you. The only problem was your prosciutto and it kind of just took the flavor of a char or like burnt smoke. Yes. Being wrapped so thickly in the prosciutto, there's a little bit of competing textures going on. Yes. But this pork loin is cooked perfectly and it is so moist. Thank you. This pie. I could eat the whole pie. You are like the dessert king. Keep them coming. Yes, I will, I will. OK, thank you. Thank you, Thyron. Thank you all so much. Michelle, please tell us what you cooked for us. I made cheesy flank steak pinwheels stuffed with grilled shrimp and bacon.