Jarrod Lakemore isn't much of a cook, but he does have a favorite dish and incidentally it also one he has taken the time to learn how to prepare properly. He is essentially a one-trick pony in the kitchen but that suits this kind of competition perfectly fine. That dish? Authentic Vietnamese beef pho. Normally this wouldn't be possible to do in a short period of time as the broth, which is of course the heart of the dish, takes up to a day to prepare, but Lakemore always has some on hand. The broth, infused with beef flavor from short ribs, marrow bones, and brisket, along with charred aromatics, and spiced up just a touch with some toasted cardamom, cinnamon, and star anise, an absolute perfection of a broth, commonly referred to as liquid gold. The remainder of the dish can be prepared easily, simply soak some traditional pho noodles, place in the bowl along with some chopped onion and thai basil, add some thinly sliced ribeye and some slices of the cooked brisket from the broth, maybe a few vietnamese meatballs as well. Add some boiling hot broth to cook the ribeye, then garnish with bean sprouts, green onion, and thai chilis. Serve with hoison and sriracha on the side (don't do the foreign thing and just dump it in the broth, the sauces are for dipping the beef in) and prepare for true bliss. (241 words)