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Very very cool! Would love to have tasted that and the moose of course! I might just have to try this one as well.

Pretty sure it wasn't even started when Faulkner put the scallop on it! Nice to see them make an appearance though, and man she can cook! Clark

Probably what Clint said but also if you describe what you are doing it my make it a little easier to see where things are going wrong! Clark

Well folks all of the results are in and let me be the first to congratulate the still undefeated Team USA! Incredible dishes by both teams, great work and creativity! Thanks for putting yourselves out there and sharing your creations with us! Clark

First thing is first, congratulations to both teams for a pile of amazing dishes. I so wish that we could find a way to taste them all, it is darn hard to do this with pictures! I will also say that the descriptions of all of the dishes this time are exceptional and make it so no questions are...

Scores will be posted at 5 pacific time, 8 eastern, stay tuned! Clark

And oh so good!

Your plan is pretty solid, I would take a good look here. It will only take a couple of hours to reach your internal (assuming cooking at at least 350, personally I would go even hotter but I like rare in the middle). There are also a couple more prim rib examples that Chris has up in the...

Eric the meat will be red on the inside after it is cooked. I am surprised by Steves results though. I would not expect a brisket to be cured (as in turn red after cooked, not talking about with the salt which would happen while it is dry curing) after two days with one once of prague...

The lump won't be a problem, I use it for everything from cold smoking to high heat cooks. I think the biggest issue is starting with a full chimney of coal, at most start with a quarter chimney if you are going low and slow. You can catch the temps rising this way and shut the vents to where...

hmmmm that's crazy, if there was a way to send it to you I would! It's in all the Chineese markets in Vancouver. Clark

Had a bloodacotta once, just a pannacotta thickened with blood instead of gelatin...tasty! Clark

Here is an excellent breakdown of the rules provided by Jennifer in the last battle as a reminder to anyone following along! PHOTOS Each team will post 4 photos per day on a designated set of three dates (see below). Each 4-photo post will be shots of prep and cooking of one of the three...

Without further ado the secret ingredient is.....TEA! "So now America and of course Scandanavia, with an open heart and an empty stomach, I say unto you in the words of my uncle: 'Allez cuisine! Good luck everyone! Clark, Kevin, and Bill

One more day until the big announcement, since you guys wanted something difficult we are debtaing battle brains or battle kidney.....just kidding, we'll announce the secret ingredient tomorrow morning! clark

The secret ingredient discussion is under way. When would you like the announcement? Clark

This time you guys have to send me the leftovers by courier.....! Might take a while from Sweeden get lots of dry ice! Clark

Sorry Kevin, see we posted at the same time!

Unfortunately you're a wee bit late to cure this bad boy for this Sunday or Monday.....You can still do it though, it's possible it won't be cured all the way through but that is fine (it won't be bad just some parts that are uncured fresh pork). The best ham cure I've ever used is the one...

I really wouldn't recomend trying to get pulled lamb out of a leg. They are so good grilled high and finished low (medium rare kind of thing). It will be really dry if you try to bring it to pullable temps. You want a shoulder for that (much cheaper as well). You can make some pretty sweet...