Good Eats (1999–2012): Season 5, Episode 5 - Scrap Iron Chef: Bacon Challenge - full transcript

(announcer)
"GOOD EATS" WILL NOT
BE SEEN TONIGHT

SO THAT WE MAY BRING YOU
THE FOLLOWING SPECIAL
PRESENTATION.

LIVE FROM BIG TUNA, KANSAS,
IT'S THE "SCRAP IRON CHEF"

WITH YOUR HONORABLE JUNK
MASTER,
FLIP SPICERACK.

WELL, WELL, WELCOME
TO JUNKYARD STADIUM

WHERE THE FINEST CHEFS
IN THE LAND ARE GONNA SCRAP.

BUT BEFORE WE MEET TONIGHT'S
CHALLENGER, LET'S WELCOME
THE SCRAP IRON CHEFS.

CHEF BAYOU...

CHEF SOUTHWEST...

CHEF PRAIRIE...

AND NOW IT'S TIME TO MEET
THE POOR SAP WHO'S COME
LOOKING FOR HIS FIGHT.



YOU KNOW HIM, AND IF YOU'RE
HIS MOTHER, YOU LOVE HIM.

STRAIGHT FROM THE FOOD
NETWORK, ALTON BROWN.

THIS IS NOT "IRON CHEF."

THIS IS DEFINITELY
NOT "IRON CHEF."

THIS IS NOT "IRON CHEF,"
THIS IS...

WHICH OF THESE MAGNIFICENT
SCRAP IRON CHEFS
DO YOU CHALLENGE?

I'LL WHOMP YOUR BUTT,
BOY, I GUAR-ON-TEE.

I'M COMING, AND HANK'S
COMING WITH ME.

HI!

I CHALLENGE HER.

SO BE IT, AND NOW IT'S
TIME TO REVEAL TODAY'S
MYSTERY INGREDIENT.

PORK BELLY!

JEEPERS.

HOW LONG DO YOU
RECKON THIS STUFF'S
BEEN IN THE SUN?



(announcer)
LITTLE DOES CHALLENGER BROWN
KNOW THAT CHEF PRAIRIE

GREW UP ON A HOG FARM
OUTSIDE OF TOPEKA.

I'M NOT A DOCTOR,
BUT THAT HAD TO HURT.

YOU KNOW, WHEN I THINK
PORK BELLY, I THINK BACON.

WHY NOT MAKE
YOUR OWN BACON?

I MEAN, THE INGREDIENTS
ARE DIRT CHEAP,

IT'S EASY AS PIE TO MAKE --
NO, IT'S EASIER THAN PIE
TO MAKE.

HECK, THE HARDEST THING IS
FINDING THE PIECE OF MEAT,

AND WE'VE ALREADY
GOT THAT TAKEN CARE OF.

BUT ABOVE ALL, UNTIL YOU
HAVE MADE YOUR OWN BACON,

YOU HAVEN'T EATEN
REAL BACON.

I THINK I CAN FIND ALL
THE BITS AND PIECES I NEED

AROUND THIS JUNKYARD
TO CURE AND SMOKE
THAT BAD BOY.

MY BIGGEST CONCERN RIGHT NOW
IS REFRIGERATION.

I'VE GOT TO GET THAT
OUT OF THE DANGER ZONE.

THAT'S THAT TEMPERATURE
RANGE BETWEEN 40 AND 140
DEGREES...

THAT DINGO ATE MY BELLY.

EXCUSE ME.

(announcer)
IT LOOKS LIKE CONTESTANT
BROWN'S GOOSE IS COOKED...

OR IS IT?

WHAT DO YOU HAVE FOR
A HUMBLE BACON MAKER,
MY GOOD MAN?

THAT DEPENDS ON WHAT
KIND YOU'RE MAKING.

HE'S RIGHT, OF COURSE.

SURE, AMERICAN, ENGLISH,
AND ITALIAN BACON COMES
FROM DOWN HERE,

BUT THE WORD BACON
ACTUALLY

COMES FROM THE OLD GERMAN WORD
BACCO, OR BACK.

CANADIAN BACON AND
IRISH BACON, FOR INSTANCE,

BOTH COME FROM THE BACK,
THE LOIN, TO BE EXACT.

THEY'RE A HECK OF A LOT
LEANER THAN THESE BACONS
FROM DOWN HERE,

BUT THEY DON'T TASTE
ANYTHING ALIKE,

SO DON'T TRY TO REPLACE
THEM IN A RECIPE.

OH, FATBACK ALSO COMES
FROM BACK HERE.

IT'S ACTUALLY A SOLID LAYER
OF FAT THAT LAYS JUST ON TOP
OF THE MEAT.

OF COURSE, YOU WOULDN'T
EAT IT LIKE BACON.

USUALLY, YOU RENDER IT
INTO LARD OR WRAP IT AROUND
LEANER PIECES OF MEAT

TO KEEP THEM MOIST
DURING COOKING.

LAST BUT NOT LEAST
IS SALT PORK,

WHICH COMES FROM DOWN
HERE ON THE BELLY.

IT'S PARTS THAT ARE TOO FAT
EVEN TO BE CALLED BACON.

THEY'RE CURED
BUT NEVER SMOKED.

OH, THAT ITALIAN BACON,
PANCETTA, IS ALSO TAKEN
FROM THE BELLY.

IT'S CURED, NOT SMOKED,
AND IT COMES ALL ROLLED UP
KINDA FUNNY LOOKING.

IT'S REALLY HARD TO CUT --
THE SECRET IS TO FREEZE IT
PARTWAY FIRST.

I'LL HAVE A SLAB
OF PORK BELLY, MY GOOD MAN.

OKAY, FRONT OR BACK?

OKAY, TECHNICALLY, THIS
WHOLE THING IS THE BELLY.

BUT BACON TAKEN FROM
THE FRONT IS PRETTY
SKIMPY STUFF

BECAUSE IT HAS TO BE PEELED
OFF OF THE RIB.

THERE'S A LOT MORE MEAT
BACK HERE.

MY GOOD MAN, I'LL HAVE
A SLAB FROM THE BACK
OF THE BELLY, PLEASE.
OKAY.

THANK YOU VERY MUCH.

VERY NICE.

OF COURSE, SINCE IT'S
JUST AS EASY TO SMOKE
A YEAR'S WORTH AS A DAY'S WORTH,

I'LL TAKE FIVE.

(announcer)
BACK AT SCRAP IRON STADIUM,

CONTESTANT BROWN
MUST COME TO TERMS WITH
KEEPING HIS COOL...

PORK, THAT IS.

SINCE THIS IS A JUNKYARD,
THERE'S NO KITCHEN,

AND SINCE
THERE'S NO KITCHEN,
THERE'S NO REFRIGERATOR,

AND I HAD TO GET THESE
PORK BELLIES CHILLED DOWN,

SO I HOOKED UP THIS BICYCLE
TO THIS OLD GENERATOR
BACK HERE.

IT'S CRANKING OUT 110
TO THAT OLD SODA
REFRIGERATOR THERE.

I'VE BEEN PUMPING ABOUT
FOUR HOURS NOW,

WAITING FOR THAT THING
TO GET DOWN TO 32
OR 33 DEGREES

SO THAT I CAN GET OFF
FOR A WHILE

AND GO FIND SOME INGREDIENTS
FOR A BRINE.

I DON'T KNOW HOW MUCH MORE
I CAN...

ONCE I GET THE BRINE
PUT TOGETHER,

I'M GONNA HAVE TO DO THIS,
I DON'T KNOW, ABOUT
20 MINUTES EVERY HOUR

TO KEEP THINGS CHILLED DOWN
FOR THE THREE DAYS
OF THE CURE,

BUT YOU KNOW, SINCE
THERE'S NOT A KITCHEN
AND NO REFRIGERATOR,

I DON'T HAVE A CHOICE.

I HAVE TO GO FIND
SOME INGREDIENTS NOW.

(announcer)
WELL, IT SEEMS THAT
CONTESTANT BROWN HAS
DISCOVERED

TWO OF THE HIDDEN
INGREDIENTS THAT HE NEEDS,
SUGAR AND SALT.

THE QUESTION IS,
CAN HE KEEP THEM?

I NEED SALT FOR A BRINE.

YOU SEE, ONE OF THE REASON
THAT THE BACON KEEPS SO LONG

IS THAT IT'S BEEN
BOTH CURED AND SMOKED.

CURING BASICALLY USES
SALT TO PULL MOISTURE
OUT OF THE MEAT,

AND THE LESS MOISTURE
THAT'S IN THE MEAT,

THE MORE INHOSPITABLE IT IS
TO BACTERIA -- THE ONES
THAT CAUSE SPOILAGE.

CURING ALSO PREPARES
THE MEAT FOR MEETING UP
WITH SMOKE.

ASIDE FROM POSSESSING
PRESERVATIVE POWERS
OF ITS OWN,

SMOKE ALSO BRINGS A LOT
OF FLAVOR, AROMA, AND COLOR
TO THE PARTY,

WHICH IS A GOOD THING.

OF COURSE, TO MAKE A CURE,
ALL WE'D REALLY HAVE
TO HAVE IS SALT,

BUT THAT WOULD BE
REALLY STRONG,

SO WE'RE GONNA MARRY IT
TO SOME SUGAR THAT I FOUND
IN A COTTON CANDY MACHINE

OVER ON THE OTHER SIDE
OF THE YARD.

OKAY, FINE,
IF THAT'S HOW SHE WANTS
TO PLAY IT.

SHE MAY HAVE THE SUGAR,
BUT I'VE GOT THE BICYCLE.

NOW IF I HAD MY DRUTHERS,
I'D PROBABLY GO WITH A DRY
CURE ON MY BACON

JUST BECAUSE I LIKE
THE FLAVOR BETTER.

THE THING IS THAT DRY CURES
ARE VERY, VERY STRONG,

BUT ALSO VERY, VERY SLOW,
AND TIME IS NOT ON MY SIDE.

SO I'M GONNA GO WITH
A WET CURE,

WHICH IS REALLY NOTHING
MORE THAN A SOUPED-UP BRINE.

NOW WE USE BRINES
ALL THE TIME ON "GOOD EATS"

TO ENHANCE THE FLAVOR
AND TEXTURE OF THINGS LIKE,

OH, TURKEY
AND EVEN SHRIMP.

EXCUSE ME...
(rings bell)

THANK YOU.

THE THING HERE IS TO
INCREASE THE SALT
CONCENTRATION OF THE BRINE

AND INCREASE THE AMOUNT OF
TIME THE FOOD ACTUALLY
SPENDS

IN THE DRINK,
SO TO SPEAK.

THAT IS ACTUALLY GOING
TO ALTER THE MOLECULAR
STRUCTURE OF THE MEAT

BY PULLING A LOT
OF MOISTURE OUT OF IT.

SO FOR OUR TEN POUNDS
OF PORK BELLIES,

I'M GOING TO DISSOLVE
THE SALT WE'VE ALREADY GOT

AND ADD TO IT
SOME SUGAR,

AND...

(announcer)
A JAR OF BLACKSTRAP
MOLASSES...

CONTESTANT BROWN
ROUNDS OUT HIS PANTRY
WITH BLACK PEPPER...

FRESH GROUND,
OF COURSE.

AND A LITTLE APPLE CIDER...

SOME FRESH, CLEAN WATER...

HMM, WHAT'S HE GOING TO DO
WITH THAT FIERY KIMCHEE,
I WONDER?

(Alton)
ORDINARILY, I WOULD BRING
A BRINE TO A SIMMER
ON A COOKTOP,

JUST TO MAKE SURE THAT
EVERYTHING IS DISSOLVED

AND THE AROMATICS ARE
OPENED UP AND ACTIVATED,

BUT I DON'T HAVE
A COOKTOP OUT HERE.

BUT I DO HAVE SOME OTHER
TECHNOLOGIES THAT I CAN
BRING TO BEAR.

IF I PLAY MY CARDS RIGHT
IN THIS BRIGHT SUN,

I THINK THIS WILL BE HOT
IN ABOUT AN HOUR...

AS LONG AS SHE DOESN'T
FIND IT FIRST.

(announcer)
IT LOOKS LIKE
CONTESTANT BROWN WILL
RELISH IN SOME REVENGE.

WELL, IT SEEMS LIKE
THIS PLAN HAS WORKED.

MY PROBE SAYS THAT THE BOX
HERE IS...

HEY, 35 DEGREES,
JUST ABOUT PERFECT.

HEY, IT'S NOT HOME,
BUT IT'S CLOSE.

WELL, I'VE GOT BELLIES
IN BRINE IN BAGS.

NO, THEY DIDN'T
GIVE ME THE BAGS.

I HAD TO SNEAK THEM IN
FROM HOME, BUT I ALWAYS
TRAVEL WITH A FEW.

THESE ARE GONNA STAY
IN REFRIGERATION FOR
ABOUT THREE DAYS.

YOU COULD GET BY WITH TWO,
BUT THREE, THE FLAVOR
IS REALLY GONNA SATURATE,

AND I'M ALSO GONNA TURN
THESE BAGS ABOUT ONCE
EVERY 24 HOURS.

(announcer)
IT SEEMS THAT CONTESTANT
BROWN HAS A LITTLE LEISURE
TIME ON HIS HANDS...

OR MAYBE HE'LL TAKE
A MOMENT TO ADD
A LITTLE SPARK

TO CHEF PRAIRIE'S STEW.

AAH...

SCORE!

(announcer)
CONTESTANT BROWN'S BUSILY
SHOPPING THE YARD.

THE QUESTION IS,
WHERE IS THAT WILY
MIDWESTERN MOTHER OF FIVE?

HEY!!!

WELL, 3 DAYS AND 1,200
MILES OF PEDALING,

AND I HAVE MAINTAINED...

OH, IT'S DOWN TO
34 DEGREES, THAT'S GREAT.

IT'S FINALLY TIME TO GET
THESE HEADING TOWARDS
THE SMOKER.

BUT BEFORE THEY CAN HIT
THE SMOKE, THEY'VE GOT TO
BE DRIED...

THOROUGHLY.

NO DRY,
NO PELLICLE, RIGHT?

THE WHOLE REASON FOR DRYING
FOOD BEFORE YOU SMOKE IT
IS PELLICLE FORMATION.

THAT'S WHAT YOU CALL IT
WHEN A CURE PULLS
WATER-SOLUBLE PROTEINS

UP TO THE SURFACE
OF THE MEAT.

WHEN DRY, THESE PROTEINS
FORM A KIND OF...

MOLECULARLY STICKY LANDING
PAD FOR SMOKE PARTICLES.

SURE, SOME OF THE SMOKE
IS VAPOR, BUT THE OTHER
PART IS PARTICULATE MATTER.

IT'S A COLLOID THING.

ANYWAY, YOU CAN DO THIS
AT HOME JUST BY PUTTING
THE MEAT OUT ON RACKS

NEXT TO A HOUSEHOLD FAN.

YOU JUST HAVE TO MAKE SURE
THE MEAT'S ELEVATED

SO THAT IT DOESN'T SIT
IN ITS OWN FLUIDS.

HOW LONG WILL IT TAKE
TO DRY?

WELL, IT KIND OF DEPENDS
ON THE MEAT,
THE RELATIVE HUMIDITY,

THE SPEED OF THE FAN,
AND THE TEMPERATURE,

BUT ON AVERAGE,
I'D SAY ABOUT HALF AN HOUR
PER SIDE WILL DO

IF YOU'VE GOT A STRONG FAN.

OH, AND MAKE SURE THAT YOU
GET THE MEAT HIGH ENOUGH
SO THE DINGOES CAN'T GET IT.

AFTER THREE DAYS IN THE
BRINE AND AN EVENING
OF DRYING,

AT LEAST A FEW HOURS
OF DRYING, OUR BACON
IS NOW SMOKING.

I JUST WANTED TO SHOW YOU
WHAT'S HAPPENING RIGHT NOW.

A FEW MONTHS AGO
ON "GOOD EATS,"

WE DID SOME HOT SMOKING,
WE HOT-SMOKED SOME SALMON.

THE WAY THAT WORKS IS,
WE GOT A SINGLE CHAMBER --
WE USED A CARDBOARD BOX --

WE GOT A BURNER
IN THE BOTTOM -- ELECTRIC --

WITH A CAST-IRON SKILLET
FULL OF WOOD CHIPS.

THAT GENERATES SMOKE
AND COMES UP TO THE FOOD
LOCATED ABOVE.

NOW IT'S IMPORTANT TO NOTE
THAT THIS METHOD

IS BASICALLY JUST COOKING
WITH SMOKE.

I MEAN, IT'S HOT SMOKING,
THE FOOD IS SMOKED
AND IT'S COOKED.

BUT BACON IS NOT THAT WAY,
NOT AT ALL.

SEE, WHEN YOU'RE
COLD-SMOKING SOMETHING,

SOMETHING THAT'S GONNA BE
SMOKED BUT STILL RAW,

YOU NEED TWO DIFFERENT
CHAMBERS, YOU NEED A
TWO-CHAMBER SMOKER.

YOU NEED A SMALLER BOX,
AND I USED CARDBOARD AGAIN,
TO GENERATE THE SMOKE.

THIS IS CALLED THE SMOKE BOX
OR THE HOT BOX.

YOU'VE GOT THE BURNER WITH
THE PAN AND THE SMOKE,

THEN THE SMOKE TRAVELS
THROUGH A PIECE OF DUCTWORK,
JUST FROM THE HARDWARE STORE,

TO ANOTHER LARGER BOX
WHERE IT MEETS THE FOOD.

TAKE A LOOK AT WHAT
WE'VE DONE OVER HERE.

WE'VE BASICALLY FOUND A WAY
TO PUT TOGETHER...

WHO'S WE, RIGHT?
IT'S JUST ME...

IT'S THREE DAYS
IN A JUNKYARD.

WE'VE GOT THREE CHAMBERS
HERE IN THIS FOOTLOCKER,

AND HERE IN CHAMBER NUMBER
THREE IS WHERE WE'RE
GENERATING THE SMOKE.

RIGHT DOWN HERE.

I DIDN'T HAVE A BURNER,
SO I FOUND THIS OLD IRON.

I TURNED IT ON, AND I'VE GOT
A CAT-FOOD CAN THAT I'VE GOT
SOME WOOD CHIPS IN...

I USED A DOWEL
AND A PENCIL SHARPENER --
OH, IT'S BORING.

ANYWAY, THE SMOKE IS BEING
GENERATED THERE,

AND THEN IT'S MOVING THROUGH
A HOLE INTO CHAMBER
NUMBER TWO.

THIS IS WHERE
THE DUCTWORK IS.

YOU CAN SEE, THE SMOKE
IS COMING IN HERE.

YOU CAN FEEL THAT,
IT'S PRETTY GOSH-DARN WARM.

IT FEELS PRETTY GOOD,
ACTUALLY.

AS IT WINDS ITS WAY UP
THROUGH HERE,
IT COOLS DOWN.

IT'S NICE AND TOASTY
IN THERE...

I WISH I COULD GET IN THERE.

BUT IT'S COOL UP HERE,
WHICH IS IMPORTANT.

AS THE SMOKE GOES INTO
CHAMBER NUMBER ONE,

WHICH IS THE ACTUAL
SMOKING CHAMBER.

IN HERE, IT'S SMOKY,
BUT IT'S COMPLETELY COOL.

YOU'LL NOTICE THAT THE SMOKE
IS BEING PULLED THROUGH BY
THIS LITTLE ELECTRIC FAN.

REALLY, THIS IS
MY FAVORITE PART.

WE HARVESTED THAT -- AND
HERE I GO WITH WE AGAIN --
FROM THIS OLD COMPUTER.

I JUST HOOKED IT UP
TO A BATTERY,

AND YOU CAN SEE THAT
THE BACON IS HANGING,

AND IT'S NICE AND COOL
IN HERE, SO IT CAN STAY
IN HERE FOR HOURS.

I LIKE ABOUT SIX HOURS.

AND HERE'S A NEAT
LITTLE TOUCH.

I'VE GOT A PROBE
FROM A PROBE THERMOMETER
IN HERE,

AND I'VE GOT THE ALARM SET
FOR 80 DEGREES.

I DON'T THINK IT'S GONNA
GET 80 DEGREES HERE,

BUT IF IT DID, THAT WOULD BE
MOVING OUT OF WHAT I THINK
IS REALLY SAFE

FOR A COLD-SMOKING RANGE,
SO THIS WOULD GO OFF.

IT'S ALWAYS GOOD
TO PLAY IT SAFE.

SO SIX HOURS, AND I'M GONNA
CHANGE THAT WOOD DOWN THERE,

THOSE LITTLE SHAVINGS,

ABOUT EVERY HALF-HOUR
OR SO.

I DON'T SUGGEST THAT
YOU MAKE A SMOKER
OUT OF LOCKERS.

IF YOU WANT TO FIND
A LITTLE BIT MORE
REASONABLE WAY,

MEANWHILE, I'M JUST
GONNA SIT HERE AND TRY
TO GET WARM.

(coughing)

AH...

FROM BELLY TO BACON
IN THREE EASY STEPS.

THIS STUFF IS READY TO SLICE
AND COOK RIGHT NOW.

BUT YOU COULD ALSO TAKE IT,
WRAP IT IN A LITTLE
FREEZER PAPER,

AND SEND IT TO THE DEEP
CHILL FOR UP TO A YEAR.

PRETTY GOOD INVESTMENT
OF TIME.

OF COURSE, EVEN IF I PLAN
ON COOKING THIS RIGHT AWAY,

I LIKE TO ALLOW MY BACON
TO HAVE A LITTLE TIME
JUST TO CHILL.

WHY?

WELL, WE'RE GONNA HAVE TO
TAKE A LITTLE ROAD TRIP
TO FIND OUT.

SLICING A WARM SLAB OF BACON
IS A LOT LIKE GIVING
A FERRET A SHAVE.

NO MATTER HOW CAREFUL
YOU ARE, SOMEBODY'S
GOING TO GET HURT.

HOWEVER, AN HOUR IN THE
FREEZER WILL FIRM UP
FAT AND LEAN ALIKE,

RENDERING YOUR BACON
MUCH MORE MANAGEABLE
COME SLICING TIME.

YOU KNOW, ONE OF THE THINGS
I LIKE LEAST ABOUT
GROCERY STORE BACON

IS THAT SO OFTEN
THEY CUT IT SO DARN THIN.

LUCKILY, YOU DON'T HAVE
TO MAKE THAT SAME MISTAKE.

NOW WHEN YOU DO YOUR
SLICING,

YOU COULD DO THIS WITH
ANY KIND OF SLICER
OR BONING KNIFE.

I LIKE THIS GRANTON
EDGED SLICER.

IT'S GOT THESE KIND OF
SCALLOPS CUT OUT
OF THE SIDE,

WHICH REDUCES DRAG
ON THE FAT,

AND THAT'S GOT TO BE
A GOOD THING.

YOU'LL NOTICE THAT YOU'RE
GOING TO HAVE A MUCH
EASIER TIME CUTTING THIS

IF YOU CUT WITH
THE FATTEST SECTION UP
BECAUSE IT'S THE SOFTEST.

THAT'S GONNA LEAVE THE MORE
SOLIDIFIED, LEAN PORTION
ON THE BOARD.

COOKING BACON ON YOUR
STOVETOP IS A LOSING
PROPOSITION.

ASIDE FROM LEAVING YOU
WITH SHRIVELED,
NASTY LITTLE STRIPS,

CLEANUP IS PRETTY
CATASTROPHIC.

SO I SAY WHETHER YOU'RE
DEALING WITH HOMEMADE
OR STORE-BOUGHT,

BAKE YOUR BACON.

JUST LAY OUT YOUR SLICES
ON A RACK OVER A LIPPED PAN

AND SLIDE IT INTO
A COLD OVEN.

SET THE THERMOSTAT
FOR 400 DEGREES.

THE SLOW HEATING WILL
ALLOW A LOT OF THE FAT
TO RENDER OUT

WITHOUT BURNING THE LEAN.

NOW ONCE THE OVEN
HITS TEMPERATURE,

CHECK ON THE BACON
EVERY THREE MINUTES

BECAUSE ONCE MOST
OF THAT FAT IS OUT,

THE BACON CAN BURN
VERY, VERY QUICKLY.

BY THE WAY, IF YOU LIKE
YOUR BACON A LITTLE
ON THE FATTY SIDE,

JUST GO AHEAD AND START IT
IN A 400-DEGREE OVEN.

BUT REMEMBER, CHECK ON IT
EVERY THREE MINUTES.

SEE -- FLAT, STRAIGHT,
AND COMPLETELY UN-GREASY.

OH, SPEAKING OF THE FAT,
BACON DRIPPINGS ARE
SERIOUSLY GOOD EATS...

EVEN IN SMALL AMOUNTS.

YOU WANT PROOF?
FINE.

TAKE A RADICCHIO
AND CUT IT INTO WEDGES

SO THAT YOU'VE GOT A LITTLE
BIT OF STEM ON EACH WEDGE.

THAT WILL HOLD THEM
TOGETHER.

TOSS THEM IN A LITTLE BIT
OF THE HOT BACON DRIPPINGS,

JUST ENOUGH TO COAT,

AND THEN SALT
AND BLACK PEPPER.

LAY THEM OUT OVER
A MEDIUM-HOT CHARCOAL GRILL

AND JUST GRILL EACH SIDE
FOR A FEW MINUTES,

JUST LONG ENOUGH
'TIL YOU GET A LITTLE
BLACKENING AROUND THE EDGES.

OH, YOU DON'T HAVE TO
COVER IT WHILE IT COOKS,

BUT IF YOU DO,
YOU CAN DO COOL THINGS
LIKE THIS.

AH, FOLDING TIME
IS ALWAYS FUN.

JUST REMOVE THESE STILL
UNCOOKED WEDGES TO A PLATE.

THEN JUST COVER THEM WITH
A LITTLE BIT OF FOIL

AND LET STEAM DO
THE REST OF THE COOKING.

THEY'LL BE DONE
IN ABOUT FIVE MINUTES.

AND THAT'S JUST ENOUGH TIME
TO PUT TOGETHER A LITTLE BIT
OF A VINAIGRETTE.

BRING TOGETHER...
OH, ABOUT A TABLESPOON
OF BROWN SUGAR

ALONG WITH A TABLESPOON
OF COARSE-GRAINED MUSTARD.

DISSOLVE THAT IN 1/4 CUP
OF CIDER VINEGAR.

THANK YOU.

WHISK TO COMBINE.

AND THEN WHISK IN 1/4 CUP
OF EXTRA-VIRGIN OLIVE OIL

AUGMENTED WITH
TWO TABLESPOONS
OF BACON DRIPPINGS.

GOING WITH ALL BACON
DRIPPINGS WOULD BE WAY,
WAY TOO STRONG OF A FLAVOR.

THE NICE THING ABOUT
ADDING IT TO THE
EXTRA-VIRGIN OLIVE OIL

IS THAT NO MATTER HOW COLD
IT GETS, THE BACON DRIPPINGS
WON'T SET UP.

PRETTY COOL, HUH?

NOW'S THE TIME
TO SETTLE THE SCORE

IN THIS WEEK'S
"SCRAP IRON CHEF."

(announcer)
IT LOOKS LIKE CONTESTANT
BROWN IS ALREADY WORKING
THE JUDGES.

BACON MUSTARD VINAIGRETTE
THERE,

AND IF YOU WANT SOMETHING
REALLY DELICIOUS,

CRUMBLE SOME OF THAT BACON
RIGHT ON TOP.

YOU GUYS ENJOY.

SO JUDGES, WHAT SAY YE?

(mouthing words)

(Alton "translating")
MMM, THIS BACON
IS EXQUISITE.

I'M VERY SURPRISED
BY THE FLAVOR OF
THE LEAFY RED STUFF.

ON THE OTHER HAND,
CHEF MIDWESTERN'S BELLY
STEW IS DISGUSTING.

(Alton "translating")
YES, I AM VERY VEGETARIAN,
BUT THIS BACON
IS DELECTABLE.

THE DISH PREPARED
BY CHEF MIDWESTERN
IS WRETCHED.

(Alton "translating")
THE SANDWICH IS SUBLIME.

THE BALANCE OF SALTY,
SMOKY, SWEET, AND CRUNCHY
REMINDS ME OF A HAIKU.

THIS OTHER DISH
IS CRAP.

(Flip Spicerack)
SO HAVE YOU MADE
YOUR DECISION?

AND THE WINNER IS...
CHEF PRAIRIE!!

WELL, THAT'S ALL THE TIME
WE HAVE FOR THIS WEEK.

SEE YOU NEXT WEEK
ON "SCRAP IRON CHEF."

(announcer)
ONCE AGAIN, SCRAP IRON
STADIUM HAS HANDED OUT
A HEAPING HELPING

OF CULINARY JUSTICE
AND SENT ANOTHER CHALLENGER
A'PACKING.

SEE YOU NEXT TIME
ON "SCRAP IRON CHEF."

Captioned by
Scripps Networks, Inc.