Reactions to Top Chef Texas Episode 9

This week's challenges were all over the place. First off, they were joined by guest judge Nathan Myhrvold, author of the multi-volume tome, Modernist Cuisine. The Quickfire Challenge predictably involved putting a modernist twist on a dish, aka using what is popularly known as "molecular gastronomy." Some folks played with food chemicals, some did not, and the simplest dish - Ty's watermelon with tapioca maltodextrin olive oil - won the challenge. And scored Ty some much-needed immunity.

For the Elimination, the chefs went to famous bbq joint The Salt Lick to learn some real 'que techniques. The nine chefs comprised three teams that were each responsible for chicken, pork ribs, and brisket, plus two sides. After another all-nighter of cooking over hot fires in hot weather, Sarah got woozy and had to be sent to the hospital. Meanwhile, this left her team of Ed and Ty in the lurch, so they did the best they could without her. Unfortunately, they ended up on the bottom for their efforts, along with the team that included both Chrises and Beverly.

The three remaining chefs - Paul, Grayson, and Lindsay - chose to use Asian flavors on their barbecue, making it quite non-authentic but also quite delicious. They won the challenge and a cool $15K to split between them.

After some lengthy discussion during which it seemed Tom hated *everything* the other two teams presented, the judges declared that Chris Crary needed to go home for his sin of making a too-salty dry rub for his team's pork ribs.

What did you think about that? Did he deserve to go home? Please leave a comment!

Posted on AllTopChef.com