In this final round, the winners of the four preliminary Grill Masters rounds — Leslie Roark Scott, Stan Hays, Chris Hart and Angie Mar — are taking on the baskets for a chance to win $50,000. In the appetizer round they'll have to cook with rattlesnake, lemonade iced tea, Japanese eggplants and hushpuppies.

"I have never competed before," Angie says, surprised to have gotten this far in the competition. The judges assume she'll be smoking her protein like last time, but Angie decides to instead smoke the eggplant over cherrywood chips. "I'm very straightforward," she says of her style of cooking, doing as little as possible to allow the food to speak for itself.

"I'm anxious, but I'm going to stay true to who I am," says Stan, grilling the rattlesnake in a foil packet with BBQ sauce he made using the iced tea and pureed hushpuppies. "I have more skills than just BBQ. I've got creativity and versatility," he says, also using the iced tea to make a vinaigrette with Asian hot sauce, molasses and rice wine vinegar.

"I'm going to kill it today," says Chris, concentrating on the protein at hand, which has been his strong suit so far. But this time he's making sure not to forget an ingredient, which was his only fault last time. "My BBQ sauce, I think, will do the trick," Chris says of his odds of winning. He starts with a gastrique base and combines it with the iced tea to make the sauce.