Let's see how he do.

We're here.

Every time that BBQ show is always in like some farm or something. Very rustic.

Let's go Uncle Cowboy. I've won buckles and rodeos. I've won chuckwagon competitions but this is a bull I've never been on in my life so let's get him in a chute. Let's get it ready because this cowboy ready to ride. Haiyaa Uncle Kent you like bull so much. He compare everything to riding bull. Last time Uncle Roger go visit him we eat bull testicle. Haiyaa. McDonald's should have this McBall sack. Don't go to Cowboy place for dinner. They're gonna try to tea bag you with cowball sack. Oh Uncle Roger always forget to ask this but subscribe to my channel because when Uncle Roger hit 10 million subscriber, Auntie Esther promise she gonna make video with me. That the only chance Uncle Roger have to see Auntie Esther again. For the first challenge you'll have five and a half hours. Each of you will be barbecuing a big bad bone-in protein with a scratch rubber sauce and two sides. A lot of food to make in five and a half hour. Three two one get smoking. Did you grab the whole thing? Are we really grabbing the whole thing? Is that what you do?

I'm like I'm letting y'all kill y'all sales first. Okay Uncle Kent look like he grabbing tomahawk steak. Tomahawk is rib eye with bone in it. Very fun to eat. A longer cook. Why does it take longer to cook bone-in meats? I think there's a common misconception that the bone radiates heat.

That bone takes a long time to heat up and it does not radiate heat. So that's why you might order a medium steak but up next to that bone it's still rare. Yeah. Wait what what what?

That all you're gonna contribute? Just sitting there?

I thought she a judge. She should have food knowledge. Or can anyone just be judge on this show?

Just sitting there and then collect paycheck. Uncle Roger want that job also. That bone takes a long time to heat up and it does not radiate heat. What that lady say about bone-in meat correct?

And the bone actually help moisture stay in meat so the meat gonna be more tender more juicy.

It actually help cooking.

I got Christmas. Christmas with bones on it brother. Christmas with bone on it. I'm about to put these on. He's so creative with English language. There you go. Making up what we call our original rub which starts out with a base of some homemade seasoned salt. Okay. Some lemon pepper, garlic pepper, smoked paprika, turmeric and a little bit of black pepper. Goes on about everything you got. Even ice cream. No no no no. Don't don't put rub on ice cream. But Uncle Kent his rub really good you know. When I go visit him he give Uncle Roger three full container of his seasoning in very good taste. My name is Kent Rollins. I'm 66 years old and I'm a chuckwagon cook. Been a cowboy all my life. I feed cowboys now for a living and we feed them better than anybody else. We gonna bust a move. 66 year old still can dance like that. Phew. When Uncle Roger 66 year old just throw me in retirement home. Don't even talk to me. I don't want to dance like that. I don't want to move at all. Uncle Roger need some peace. New to me. We compete every day.

We cook outside with a chuckwagon. Mother nature is our competition. Uncle cowboy he cook outside every day. He love nature too much. I think all Asian people we hate mother nature. We love father air conditioning. Today on the menu one of my most flavor right meals it is a bone-in rib-eye roast. Rib-eye roast just mean many rib-eyes stuck together not cut yet. Then we're gonna have us some bone marrow, thyme, garlic sauce to put over some homemade bread. Oh my goodness.

And then what? Dinosaur taters. Top it off with what? Just type of potato. Roast potato. On that rib roast I'm not gonna salt this as much as I usually would because I have been known to over salt meat and give it to people because where we come from we sweat a lot. We need some salt. Oh no. Uncle

Roger don't have good feeling about this. You need to salt your meat Uncle Ken and salt it generously.

Very hard to over salt meat you know because the salt just stick on there. Anything over salt it just fall out and your rib roast so big you better salt it properly. Even better put MSG on there.

But last time Uncle Roger cook with Uncle Ken he's a bit scared of MSG you know. This cowboy he not scared of outside. He not scared of tornado, hurricane but he scared white powder. So sad.

Looks like Kent and Louise both have a tomahawk. So Kent looks like he's cooking his whole and that's a totally different cook. Look like he's making the pouches putting garlic which is you know I love that but that could be good and that can be bad because Uncle Roger not sure how useful that is. How much garlic can you put in there and how deep can the garlic go? It's not gonna be enough of flavor. You're cooking a tomahawk like a roast. I don't know if that's a good idea. I would break that tomahawk down into individual steaks. Number one you can get better seasoning to it.

Correct. Number two you have better control over it. Christmas with bones in it. That blonde woman actually know what she's talking about. Uncle Roger surprised he didn't cut to the other judge and she go

Took my ribs man. They're an Asian guy in barbecue show. There's some plate ribs I didn't want to do

You took my ribs. My name is Tung Nguyen 36 and I'm a chef. Tung Nguyen. The most Vietnamese name ever.

I want to incorporate these. Anymore Vietnamese and he's gonna come with rice cone hat.

Give me these flavors to show who I am as a person. So today I'm making a plate rib shaken beef.

Balut lak is translation to shaken beef. Balut lak. Balut lak is like Vietnamese version of stir

How you gonna do bone-in version of that? I'm not a big bone-in protein guy so this is gonna be a huge challenge for me. Asian people we not bone-in protein people. We cut it up for you nicely and then you just eat just little slice of meat. See Asian people we eat meat we eat small piece. White people eat meat they eat whole big slab but that the opposite when it come to fish. You ever notice that niece and nephew? When Asian people we eat fish we ate the whole thing. Just the whole fish head to tail everything. We love it. Fish head, fish eye, everything. But white people they so scared they have to eat fish fillet. They can only eat fish that come in square brick and then you deep fry it. They don't want to see any shape of the fish. They don't even want to know it's fish. White people think fish just look like square random brick swimming in ocean. That what they think.

I wanted the short ribs. I couldn't find the short ribs so I went with plate ribs. After I section off the plate. I'm glad you have to admit I don't know difference also. Ribs just look like rib to me.

I season it with salt pepper and garlic. It's traditional Texas. The risk of beef plate ribs are they're huge so obviously with a huge protein it'll take longer to cook. It's a bigger piece of meat. I got to get this meat on the smoker now. I'm putting some plate ribs in. Getting this to smoke.

All right if I had a dollar for every biscuit I have we could buy all the Georgia and Oklahoma because I've made a lot of biscuits in a dutch oven. Always cook with your heart. They don't use modern stuff. Use your hands because your hands are extension of your heart so hey don't. Wait wait just hand? That how old school cowboy Ken is. He thinks spoon too modern for him.

Uncle Roger won't really want to see cowboy Ken eat cereal. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, time is up. See this the cliche. Every cooking competition it just so happens the moment time hits zero everybody done at the same time. Uncle Roger wish every restaurant like that. You know when you eat a restaurant nowadays they all tell you oh the food gonna come out when it ready. No. You see this competition the moment it hits zero all food ready. Just learn from that. Ken you're up next.

Show us that perfect cross-section. Okay let go uncle Ken. I have a rib roast tomahawk got an ancho chili. Perfect medium rare for you. Maybe a bit too much burning on outside that's not good but inside perfect. I feed cowboys. Bone marrow look good, potato look good, cake look good.

You know beef is really important when you're on a ranch. They're not gonna eat chicken I don't think so we'll do a big old standard rib roast like this then we have some dinosaur potatoes, a biscuit and a bone marrow that was grilled uh really hot and fast with a garlic thyme butter sauce on it and for dessert one of my. Bone marrow look good. Ancho chili chocolate cake. On your your tomahawk did you taste yours? Yes. You take a season where you need it to be? I could have stood a little more salt but I over salt so much at home so sort of backed off a little today. See not enough salt

If you was to move on you got to get that seasoning right and look at your bone yeah that's not a char that's a dirty smoke burn and that might be the hint of flavor that I'm picking up on that so get your woods under control when you do that if you was to move on. Dirty smoke burn not good because the whole steak gonna taste like that burn smell it's gonna taste like cigarette and I think that piece of meat too big you need long time to cook see only a five and a half hour he have to make flame too big can't control it and that's how you get the dirty smoke burn like he's saying the whole thing gonna taste like ashtray little bit. The biscuit is nice and fluffy um it is overcooked on the bottom might have been too hot a skillet when you poured the batter in. You know my my wife will kick my butt for burning that biscuit because I don't burn biscuits. Yeah it okay uncle cowboy sometime competition like that camera on you the clock counting down you get a bit nervous it okay thank you so much Kent. Thank you ma'am and thank you all. See that how polite cowboy Kent is they talk shit to his face he still thank them. Thank you ma'am and thank you all. That what uncle Roger like about cowboy people they like guns and manners two of the most important thing in society because if you have manner then no need bring out gun but if they don't have manner you got it covered. Now let's see how Vietnamese nephew do. Tang you're up next. All right so I made my version of ball look block which is shaken beef in translation look a bit dry to try and incorporate Vietnamese dishes with smoked meat a Vietnamese slaw and a curry mac and cheese.

You already know it's tight it doesn't have a good chew and it's just not tender but I think your ribs have really good flavor. That what Asian people excel at we put sauce on everything.

I don't think it's penetrated all the way to the bone. Yeah they only have five and a half hour woman where got time to marinate straight to bone. Just really focus on getting flavor all the way to the bone and then um there's a there's a funny texture going on with the pasta almost like it's been parboiled cooked a second time. Yeah. Al dente is the perfect pasta that we're looking for.

But for me this is really rubbery. Yes ma'am. Nephew Tong maybe next time don't make pasta that's not strength of your Asian cooking. Make some rice next time. Rice better than pasta anyway.

I wonder if you can bring rice cooker to competition like this. Nephew Tong should have just bring little soji rushi there. Impress everyone with his rice but this competition they judging him so harsh you know. That meat he not familiar with and that not his culture also. I don't even know why he selected to be on this show. Uncle Roger gonna call him nephew diversity hire. You asking Asian guy to make steak and pasta that's setting him up for failure. That like asking white people to make Chinese steamed fish. We're looking for way more flavor. Yes sir.

The mac all the stuff. That that steak try it at my ex-wife how to eat. I know that you're better than what this is presented right here. Yes sir. It look like both Uncle Roger favorite not doing well. Which two cooks do you think are on the chopping block? Our two least favorite dishes tonight were prepared by Kent and Tong. Look at Uncle Cowboy Def's dad. Uncle Roger never see him act like that before. That the dark side of Uncle Kent. As dark as his char on his steak.

Tong I just feel like those beef ribs got away from you. You started on them early.

If you were to move on like I told you earlier. Settle down and get some more flavor into that protein. Kent you know we like seasoned food. The meat was just a little bit lacking which was. Yeah but just seasoned at table. What your problem? This is the hardest part of my job but it is a competition and somebody does have to go home tonight. Tong I'm sorry. Okay okay. At least it's not Uncle Cowboy. But killing off the Asian guy first. This show just like every American action film. The Asian guy always die first. He's just starting baby. You got a long ways to go.

This is just the beginning. I lost on the first night before. Okay. All right. All right. Good luck man. I'm feeling down. Um no but you know coming here thinking. Okay Nephew Tong. This just cooking show that nobody watch anyway. Just make some TikTok. Make some YouTube video.

Remember Uncle Nick never win MasterChef also and now he bigger than everybody.

Not everybody comes out a winner and. Don't cry. You can't just. Asian people we're not allowed to cry. Don't show emotion. Stronger than ever. Don't cry.

Emotion is for weak people niece and nephew. But anyway Uncle Ken hope you do better in next episode and go far in this competition. And niece and nephew remember hit subscribe so Auntie Esther finally filming with Uncle Roger.