Ernest Servantes is the executive chef at Texas Lutheran University and the barbecue pit master at Burnt Bean Co. in New Braunfels, Texas.
Sam Choy is a chef and restaurateur in Kawaii, Hawaii.
Kent Rollins is the cook and owner of Red River Ranch Chuck Wagon in Byers, Texas.
Ray "Dr. BBQ" Lampe is a competitive barbecue champion in St. Petersburg, Florida.
Corn on the Cob
Canned Sloppy Joe Filling
Chef Sam - Crispy Sardines with Sloppy Joe Aioli
Chef Kent - Dutch Oven Sardines with Grilled Sweet Corn
Chef Ray - Grilled Chopped with Grilled Sardines
Chef Ernest - Poached Sardines with Veracruz Sauce
Chef Ray "Dr. BBQ" Lampe was chopped after the Appetizer round.
The judges explained that the sardines on his dish were undercooked.
Standing Rib Roast
Chef Kent - Grilled Ribeye with Bok Choy Coleslaw
Chef Ernest - Mesquite Ribeye with Guava Chipotle Glaze
Chef Sam - Truffle-Yaki Ribeye with Braised Bok Choy
Chef Sam Choy was chopped after the Entrée round.
The judges thought the truffle flavor was too strong on his dish and that his use of smoked mozzarella was unsuccessful.
Strawberry Cream Tequila
Chef Ernest - Strawberry Tequila Tres Leches Cake
Chef Kent - Cowboy Pound Cake with Ice Cream
Chef Kent Rollins was chopped after the Dessert round.
The judges noted that the whole thing came down to the sardine bones in his Appetizer.
Chef Ernest Servantes won the title of Chopped Grill Masters Grand Champion and the $50,000 prize.