Tag: Cutthroat Kitchen
It’s hot, it’s late, it’s summer — nothing quenches your thirst at times like these quite like a refreshing cocktail, and the same holds true for the competitors who are set to spend a session at Alton Brown’s evilicious Camp Cutthroat. Just in time for the first session of Camp, on Wednesday, Aug. 12 at 9|8c, FN Dish wants to know: How much of a cocktail connoisseur are you? From mixed spirits and fruity sippers to essential bar equipment and common drink garnishes, concocting winning cocktails takes more than just a shaking up a few kinds of liquor. Test your mixology savvy by taking this quiz to find out if you’re a Beverage Beginner, a Competent Cocktailer or a Mix Master.
When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.
As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more
Summertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.
Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors’ dishes — anyone remember that canned whole chicken? On tonight’s all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you’ve never before heard of haggis, here’s what you need to know: It’s a hodgepodge of animal, often including stomach, liver and heart, and it’s often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.
“And you know who had to eat that,” he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, “failed to turn that haggis into a good Scotch egg.” Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it’s all about masking the natural flavor of the haggis. “More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it,” he noted.
It’s true what they say: Bobs have more fun. On tonight’s brand-new installment of Alton’s After-Show, two of the Cutthroat Kitchen Bobs — the guys in charge of demoing and deconstructing host Alton Brown’s seemingly never-ending loot of sabotages — faced off in a diabolical yet hilarious horse race, all in the name of explaining to judge Jet Tila just what three chefs endured in Round 1’s biscuit breakfast battle.
Propped up on inflatable horses, the Bobs took their marks at the front of the arena and bounced around the kitchen for a full lap, much to the delight of Alton and Jet, who watched the mayhem unfold. “Coming around the gate it’s the kind-of-sort-of-bald-headed-skinny Bob taking the lead over the bespectacled Bob, who better catch up,” Alton said, narrating the race in his best announcer voice. In the end, Alton declared the match a draw, though “the bespectacled Bob” lost his balance at the very end, toppling to the ground on his side so the bouncy horse was belly up for a moment. “Great sabotage,” Jet said after realizing what challenges these horses held for the three sabotaged chefs.
Unusually Sized Rodents, Unhappy Campers and the Ultimate S’mores: Alton Brown Previews Camp Cutthroatby Maria Russo in Shows, July 14th, 2015
Summertime in the woods at camp … a time for late-night dives in a cool lake, fireside chants with friends and as much mess-hall grub as you can eat, right? Wrong, at least when Alton Brown’s in charge of camp. On his all-new series Camp Cutthroat, he’ll take the most-diabolical aspects of the classic rounds of eviliciousness and send them to the great outdoors for a five-part tournament of wilderness — and sabotage — survival.
Just in time for next month’s premiere (Wednesday, Aug. 12 at 9|8c), FN Dish caught up with Alton to chat about his plans for the sure-to-be-unhappy campers he’ll be welcoming to the woods. “I just throw out the most-horrible things I can think of!” he said of what’s in store, adding that when it comes to chefs’ preparedness, they ought to come equipped with “Rodent-of-Unusual-Size repellent and anything-that-stings repellent” when they show up. Read on to hear more from Alton and learn his secret for making the ultimate s’mores.
What 10 essential pieces of equipment should these chefs pack in their duffle bags for the tournament?
Alton Brown: Bear repellent, snake repellent, wolf repellent, mosquito repellent, Rodent-of-Unusual-Size repellent, anything-that-stings repellent, wolverine repellent, skunk repellent, mountain lion repellent and snacks.
Are you a camper or a glamper? Tell us about your most-memorable outdoor trip.
AB: I am most certainly not a “glamper,” as I almost never line the floor of my yurt with the “good” rugs. And my espresso machine is solar-powered. As for my most-memorable camping excursion, well … I can’t talk about it. …
Tune in to the premiere on Camp Cutthroat on Wednesday, Aug., 12 at 9|8c.
A Cutthroat Kitchen judge since the earliest days of the series, Antonia Lofaso surely knows the ins and outs of the competition. But on tonight’s all-new episode, she proved just how much of an expert she is in the world of master sabotage. “Round 3: blondies. And our very first one was this interesting brownie pan,” Alton Brown said to her during the host’s After-Show while introducing her to the pan. He was about to explain the intricacies of the sabotage but didn’t manage to finish his thought — “Whoever got stuck with this had to do all of their mixing” — as Antonia simply cut him off, knowing exactly what he was about to say. “Mixing and prepping inside of the container!” she said, much to Alton’s chagrin. “You mock me!” he joked with her.
She was somewhat certain that “we always do this for cakes,” and indeed similar vessels have made appearances for past baking rounds. But Alton noted: “We don’t need new ideas when the ideas we have work. Maybe we just need judges that aren’t so pointing out of that.” They laughed about their exchange, and sure enough, Antonia was able to discern which of the two remaining chefs received this challenge for his blondies.
You know those sleepy summer camps that encourage community, camaraderie and nighttime kumbayas by the fire? This is not that. Led by none other than the master saboteur himself, Alton Brown‘s Camp Cutthroat takes everything you know and love about classic Cutthroat Kitchen — the over-the-top challenges, demanding judges and tight time constraints — and brings it to the great outdoors for a five-part tournament that shines a (hilarious) light on the most-evilicious sides of summer camp.
Premiering Wednesday, Aug. 12 at 9|8c, Camp Cutthroat takes place not in the cozy confines of the traditional Cutthroat arena but outside in the rural woods, which means that the 12 chef contestants will have to contend not only with each other, but also Mother Nature and, of course, the themed sabotages Alton has up his camp-uniform sleeve. From unforeseen wild animals and pesky fellow campers to a murky lake on the grounds, this adventure will test the competitors in downright diabolical ways before ultimately culminating in a finale that crowns one rival the Camp Cutthroat Champion.