Top Chef, Season 9, Episode 9, Elimination Challenge, WINNER

Brisket and Rub:

• 1 brisket, fat on
• 1 part brown sugar
• 1 part salt
• 1/8 part espresso beans
• 1/8 part cocoa beans
• 4 ounces beer

Chicken and Rub:

• 2 chickens (cut into 8 pieces)
• 1 part yellow curry
• 1/4 part sugar
• 1/8 part salt
• 1 part onion powder
• 1 part garlic powder

Ribs and Rub:

• 1 rack pork ribs
• 1 part sugar
• 1 part tumeric
• 1/8 part cayenne
• 1 part paprika
• 1/8 part salt
• 1 part onion powder
• 1 part garlic powder

Fish Caramel:

• 2 cups garlic
• 2 cups ginger
• 2 cups pork fat
• 6 pieces lemongrass
• 1 ounce dried chili
• 1 cup green onions
• 2 cups shallots
• 2 quarts fish sauce
• 2 quarts sugar
• 1 quart white vinegar
• 1 oounce black pepper
• 2 ounces red curry paste
• 1 quart sweet chili sauce

Nouc Mam and Watermelon Salad:

• 1 tablepsoon minced garlic
• 1 tablespoon sambal
• 2 ounces green onion
• 2 cups lime juice
• 1 cup vinegar
• 1 cup fish sauce
• 2 cups sugar
• 1/2 cup water
• Basil, garnish
• Mint, garnish
• Cilantro, garnish

Charred Okra and Brussels Sprouts with Kimchi Paste:

• 1 cup Brussels sprouts, halved
• 1 cup okra, cut on the bias
• 1 cup garlic
• 1 cup ginger
• 1 cup green onion
• 8 ounces Korean chili flakes
• 1 ounce fish sauce
• 1 cup shallots
• 1 ounce white vinegar
• 2 ounces vegetable oil
• Lemon juice, squeeze
• Salt, to taste

Fish Caramel Miso:

• Fish caramel, to taste
• White miso, to taste
• Dark miso, to taste

Hot Sauce:

• 1 quart garlic cloves
• 1 ounce cayenne pepper
• 2 ounces dried Thai chili
• 4 ounces oil

Brine for Chicken and Pork Ribs:

• 2 gallons water
• 2 16- ounce bottles fish sauce
• 2 cups brown sugar
• 1 cup kosher salt
• 4 oranges, zested and juiced
• 4 ounces Coleman’s mustard powder

Chili Spiked Vinegar:

• 2 cups apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup kosher salt
• 3 tablespoons ground black pepper
• 4 tablespoons crushed red pepper

Bourbon BBQ Sauce:

• 2 red onions, peeled and cut into thick rings
• 4 ripe beefsteak tomatoes, sliced thick
• 8 cloves garlic, peeled, left whole
• 2 red bell peppers, split in half, seeds removed
• 2 jalapenos, whole, stems removed
• 2 tablespoons canola oil
• 1 bottle bourbon
• 24 ounces ketchup
• 2 tablespoons smoked paprika
• 1/4 cup Coleman’s mustard powder
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce

Brisket and Rub:

1. Combine and crush sugar, salt, espresso, and cocoa.

2. Rub brisket with spice mixture and smoke at 220 degrees Celsius for 12 hours wrapped in foil with 4 ounces of beer.

Chicken Rub:

1. Mix ingredients together. Rub chicken and smoke at 300 degrees Celsius for 1 hour. Continuously baste in fish caramel.

Ribs and Rub:

1. Mix all ingredients (except ribs and miso) together. Rub ribs and smoke for 5 hours and continuously baste in fish caramel miso at 290 degrees Celsius.

Fish Caramel:

1. Roast all vegetables in pork fat and add all ingredients in pan until caramelized.

Nouc Mam and Watermelon Salad:

1. Mix all the ingredients (except watermelon and garnishes) to make Nouc Mam. Chill and reserve. Dress watermelon with Nouc Mam 30 minutes before serving. Garnish with basil, mint and cilantro.

Charred Okra and Brussels Sprouts in Kimchi Paste:

1. For the Kimchi paste, sweat garlic, ginger, onion, shallots in oil and deglaze with fish sauce. Season with salt and chili flakes. Cook down vegetables in oil and deglaze again with white vinegar.

2. Grill okra and Brussels sprouts and dress with kimchi paste. Finish off with a squeeze of lemon juice and salt to taste

Fish Caramel Miso:

1. Mix all ingredients together.

Hot Sauce:

1. Mix all ingredients together, add a little water and puree.

Brine for Chicken and Pork Ribs:

1. Bring water, sugar, salt and mustard powder to a boil.

Pour into a plastic container and add 6 cups of ice.

2. Add the fish sauce, orange zest, orange juice – stir well

3. Divide the liquid in half and add chicken to one half and spare ribs to the other. Brine for at least 3 hours.

Chili Spiked Vinegar:

1. Bring all ingredients to a simmer to dissolve sugar and salt.

2. Pour into squeeze bottles and serve.

Bourbon BBQ Sauce:

1. Toss all vegetables with canola oil and place on smoking pit. Smoke for 30 min or until all vegetables are soft.

2. Meanwhile, in a large pot, combine cider vinegar and sugar. Simmer until reduced by 1/3.

3. Place half of smoked vegetables in a large skillet. Add paprika and mustard powder. Bring up to a simmer constantly stirring to toast the spices. Deglaze with bourbon and flambé. Simmer until flame is gone.

4. Add bourbon/vegetable mixture to the pot with vinegar. Add remaining vegetables. Add all remaining ingredients to pot. Simmer over a low flame for 1 hour. Stir constantly to avoid sticking. Strain through a china cap, pressing on solids. Cool and reserve.