Susie Bulloch and Christie Vanover made one of their boldest choices of the competition in Episode 7, abandoning traditional barbecue techniques in favor of a Filipino-inspired whole hog that ultimately cost them their place in the finale.

Rather than relying on a conventional smoker, the duo decided to put their own spin on the challenge with a Filipino-inspired adobo whole hog, drawing inspiration from Christie’s take on pork adobo. Their ambitious menu featured garlic rice, grilled pineapple coleslaw and a soy-vinegar dipping sauce, creating a flavor profile that was noticeably different from the more traditional barbecue approaches seen throughout the competition.

The biggest gamble, however, was the cooking method.

Susie and Christie chose to roast their whole hog using an asado cross, an Argentine-style technique in which a butterflied animal is secured to a metal frame positioned over direct fire. The method can produce spectacular results, but it also creates an additional challenge because, unlike a closed smoker, the asado cross does not surround the meat with consistent heat.

That meant the outdoor conditions could have a major impact on the cook.

And eventually, the risk began to catch up with them.

As temperatures dropped, the team realized that some of the thickest portions of the hog, particularly the ham and shoulder, needed additional cooking time. With the clock working against them, Susie and Christie had to hope the remaining meat would reach the tenderness required by the judges.

Yet their dish still delivered one major surprise that caught the judges’ attention: the pork skin.

The crackling became one of the strongest elements of their presentation. Ernest Servantes even picked up a piece of the skin to inspect it closely, highlighting just how much attention the team had paid to that component.

Andrew Zimmern also found plenty to appreciate. He praised the tenderloin, the flavorful baste and the accompanying dishes, recognizing the ambition behind the Filipino-inspired menu.

But despite those strengths, the judges identified a problem that ultimately proved decisive.

The shoulder was slightly too tough, while the ham had not reached the level of tenderness they wanted. For a whole-hog challenge, where achieving consistent doneness throughout the entire animal is one of the greatest technical tests, those shortcomings were simply too significant to overcome.

The result was devastating for the duo.

Susie Bulloch and Christie Vanover were eliminated in Episode 7, ending their journey just before the finale.

Their elimination was particularly heartbreaking because the pair had survived all the way to the Top 3, making their exit one of the biggest disappointments of the season. After seven episodes of competition, their ambitious approach ultimately came undone because several key cuts of meat needed more time than they had available.

Susie later confirmed that she and Christie would not make it to the finale, but the team remained proud of what they accomplished throughout the competition.

Their final dish may not have been technically perfect, but it represented exactly the kind of fearless cooking that defined their run. Instead of playing it safe with conventional barbecue, Susie and Christie embraced Filipino flavors, took on an unconventional live-fire cooking method and pushed themselves to create something distinctly their own.

In the end, however, the asado cross proved to be a gamble that came with a steep price. The spectacular skin and flavorful accompaniments could not completely compensate for the tougher shoulder and under-tender ham.

After reaching the Top 3, Susie and Christie’s barbecue journey came to an end just one step before the finale.