Team Top Chef

Episode 9: Who knew BBQ incited so much sexual innuendo?

Jan 4, 2012

Sidenote: I was stoked to see Edward's salmon belly sashimi because I just had a delicious salmon belly sashmi dish at Catch on New Year's eve courtesy of Season 3 winner Hung Huynh. I also recently enjoyed a dessert tasting at Nougatine by Johnny Iuzzini before his last day on December 31st. I'll be posting a separate blog about my foodie adventures over the holiday break later in the week, so keep your eyes on this space.

Padma tells the chefs that they'll finally be cooking BBQ! In Texas! And they'll be doing it at The Salt Lick. I was first introduced to The Salt Lick on an episode of Man vs. Food. I honestly can't remember what Adam Richman's challenge was, but I remember the establishment's giant smoke pit. The chefs were separated into three teams of three and told they'd be cooking all night. We're obviously not kidding around with the "slow" part of "low and slow." The cooking process became an interesting one when weird tensions started to arise between Edward and Sarah. After some comments back and forth, their relationship came to a boiling point when Sarah was forced to go to the hospital for heat exhaustion. Edward certainly was concerned, but when Sarah finally came back during service, Edward was, well, salty (pun intended) towards her. Sarah didn't feel guilty for taking it easy, and she shouldn't. From everything I've heard from everyone who was down there, the heat was unbearable. And as someone who really can't handle heat, I probably would've been in Sarah's shoes too. From what we've seen from Sarah so far this season, and how much control she enjoys, I don't think it was easy or preferable for her to leave Ty-Lor and Edward in charge of the execution of her dish. Ultimately, though, their team was safe. Chris C., Chris J., and Beverly, not so much. Their dish was just too salty. I was actually surprised that Tom and Gail didn't embrace Chris' use of Dr. Pepper. I actually didn't know that till I did some state research at the start of the season. This isn't a plug at all, but I love Dr. Pepper. Love. And although Hugh posits in his blog this week that he thought the BBQ sauce sounded gross, I thought it had potential. A few seasons back, our chefs actually made quite a few dishes using Dr. Pepper, so it can be done! Chris was ultimately responsible fo the seasoning that made his team's dish too salty, so he went home.