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This is it! The final tailgating showdown of the season. We’ve brought some of our hungriest fans out to the Tastemade Studios, stuffed them full of four delicious dishes and let them vote for the winner. It’s a fierce (but friendly) competition, and the stakes are high as our four chefs compete for all of The Grill Iron glory!

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Transcript

- Welcome to The Grill Iron Finale. I am Jax, I'm the host of the show. We've been traveling around the country for 10 weeks. Tasting our way through college football towns. So, in every town we meet a local chef. These people who are doing things with so much love and heart and integrity. And then we put that on a plate on Saturday for all of our hungry fans. And today, we have four incredible chefs from across the country who are cooking for you. And guess what? You get to be the judge. And one will walk away a Grill Iron Champion. So thank you, thank you for coming by. Thank you to Hyundai, we would not be here without them. Bon appétit! - Our journey across the country gave us a glimpse into the lives of chefs, farmers, artisans, and brewers. The folks that take the long road. Put their hands in the soil and their heart on every plate. But, it is a competition, and the final stop is the prize. A custom hand forged knife for our victor. - My name is Will Manning, and I'm the owner and knife maker at Heartwood Forge in Jefferson, Georgia. We salvage saw blades and materials and we fashion them in to hand made high performing culinary instruments. The blacksmiths that brought me up, were all avid recyclers and they knew the true value of resources that people are throwing away every day. I think there is a lot to be said for the story of where something comes from. Breathing new life into your materials and knowing that it's going to a home where someone cares for it and is effected by it daily. That's very romantic to me. When I thought about, what do I leave behind, and what am I going to let people leave behind, reducing the waste of our society as a whole gives me purpose in life. - So, without further ado, Chef Jerry Su! - Jerry Su, The University of Southern California. For game day, smoked whole plate beef rib, with galbi glaze, kimchi puree and mushroom escabeche. - Get your stretchy pants ready, and dig in. - Thanks! - Save room, this is round one of many. It's so good it makes me talk like this. - Jeff Su, scoring one for the home team. - That is delightful. - One for Jerry Su. - My vote would be, for him. - So far, so good. - [Voiceover] Do I see fear in the eyes at all? No. - No fear, but he's legit. - That's delicious. Really nice spice to it. - It's really good. - I love the sriracha. - Are you guys ready for round two? Texas, Sonya Cote, come on down. - Sonya Cote, UT Austin. Traveled here with some Texas Wagyu. Doing a play on surf and turf with some uni butter, and barbecued shrimp. - A taste of Texas and California for you. Round two is served. - Crunchy, but delicious and I love the shrimp head. - I love the uni butter. - That is amazing. - [Jax] Señor Stockton! Taste your competition. - Ain't nothing wrong with a fried shrimp head. - She killed it man. - [Voiceover] This is a gentleman from my home state of Florida. Chef Brian Whittington, come on down! - Brian Whittington, FSU. For the tailgate, I brought shrimp and grits, with barbecued pork belly. - [Voiceover] We like it too. - Let's dig in. - It's interesting, but I love the ocra. - It's some of the best grits I've ever had. - I'm enjoying this. - It's really good. - Some shrimp and mitlens for you. - Mmmmm! Those grits just aren't even fair. - I'm not terribly worried but, at the same time this is, this is really good. - [Voiceover] Our final chef from the midwest, Chef Josh Stockton. - Josh Stockton, University of Michigan. Well, for game day, whole turkey's confit in pork fat. Nice slow, simmering braze. Grill 'em, toss it with a little white barbecue sauce, some fresh herbs, mustard greens and a sauerkraut that I made out of beer radish. So, I brought - [Jax] - [Josh] my absolute favorite chocolatier I've ever met, Alex from Bon Bon Bon, which is also in Detroit. And she took that same pork fat, and made a pork fat bourbon carmel bon bon for you. - I'm just filled with gratitude. - Pretty impressive, that's right. - This one's it. - It's fricking awesome. - It's fantastic, and I think, that he may just get my vote. - [Jerry] Look at this. - [Jax] How do you feel about the cheat ingredients. - I'm not going to lie, that was, that was an unexpected twist of the knife. - [Jax] Advantage. - [Jerry] So to speak. It's like Thanksgiving all over again. - [Jax] Some turkey confit for you. - Alright, pretty good, pretty good. - Now that's some competition right there. - Everybody brings their secret weapon. I just brought chocolate. - [Jax] - [Josh] And a lot of pork fat. - You guys make sure to head to all the tables. We have ballots for you. Grab a ballot, mark them, one to five. Rate your chefs and then we'll do some math and find out who won. - [Jax] Voting is over. - They are all competition man. That's why the call it The Grill Iron. - [Jax] Are you guys ready to find out who won? Let me show you what our amazing chefs have been competing for. In addition to bragging rights, we went all the way to Athens, Georgia for this phenomenally hand forged knife, from Heartwood Forge. They are so beautiful. They are made with so much love. Just like all of our chefs' food. You ready to hear our runner up? Our hometown boy, Jerry Su. You rock, you did good. And the winner of season two of The Grill Iron, from Texas, Chef Sonya Cote! - [Jax] And thank you to all of our chefs. Thank you guys. - [Sonya] I'm so happy I get to meet all of these wonderful chefs. - [Jax] It's like a family now. - Yeah, it's my first trophy ever in my life. I've never gotten a actual trophy. Thank you guys so much.

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