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Hey, everybody!
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I'm Guy Fieri,
and we're rolling out,
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looking for America's greatest
diners, drive-ins, and dives!
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This trip...
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-I'm gonna wear my seat belt.
-...we're hitting
the smoker...
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Low, and very slow.
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-...skewers...
-You have
a kabob making machine?
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...and spinners...
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So you have a full-blown,
old-school rotisserie.
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...like at a lights-out
Mediterranean joint
in Las Vegas...
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You can pull in
to a place like this,
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and transport
to another country.
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...a classic comfort spot
in Santa Barbara...
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Take me to Flavortown, sister.
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...along
with a smoking food truck...
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That gives me goosebumps.
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...going the extra mile
with their meats.
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This is high-level barbecue.
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That's all right here,
right now,
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on Diners,
Drive-Ins, and Dives.
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You know,
food trucks these days,
I mean, they come
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in every shape, size, form,
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offering
all different types of food,
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chefs with all different kinds
of background,
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so I'm here
in the Santa Barbara area,
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and I'm hearing
about this barbecue trailer
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with a chef... Well,
he's using a stick burner,
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but the dude
is classically trained.
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Well, the thing
that's kind of weird
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is he's only open
two days a week.
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Two days a week,
and he's getting
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this kind of recognition?
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You know I gotta check it out.
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This is
The Chef's Touch BBQ Rig.
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Brisket sandwich
up for Vivian.
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Kurt pays attention
to every single detail.
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[Kurt] Sawing one brisket.
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It is just the most incredible
barbecue you'll ever have.
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[Guy] All from the back
of a souped-up rig,
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towed by a real deal chef
turned pitmaster,
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Kurt Alldredge.
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You're bringing in old-school,
low-and-slow barbecue,
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-on the stick burner.
-[Kurt] Yes.
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That is the least easy thing
in the world.
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[Kurt] I serve
two days a week.
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-It takes me the rest
of the week to get ready.
-[Guy] You're an animal.
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-Let's do a Whole Hog.
-The ultimate, Whole Hog,
it's always a favorite.
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You've got bacon,
sausage, and pork.
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Mouthwatering goodness.
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-[Guy] What is the dish
you're making?
-This is for The Whole Hog.
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You make the bun,
you make the bacon,
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-you make the sausage,
you make the pulled pork.
-Yes.
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Making the dry rub
for the pork butt,
this is a brown sugar...
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-[Guy] Kosher salt.
-...Vietnamese pepper.
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-Vietnamese pepper?
-Vietnamese.
It's hot, be careful.
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-Fresh ground is
what I love about it.
-[Kurt] Garlic powder.
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So this goes, what?
Twenty-four hours?
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[Kurt] Twenty-four, 48,
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then we let it air-dry
in the refrigerator overnight,
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and then, we hit the smoker.
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-[Guy] And what
are we smoking with?
-[Kurt] 100% almond wood.
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[Guy] What temp
are we running at?
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[Kurt] 190,
for about 12 hours.
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Low, and very slow.
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[Kurt] Wrap it
in Texas peach paper,
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put it back in the smoker
for another six hours,
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until it comes to 180 degrees.
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-Next step.
-Mojo Criollo.
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Red onion, garlic,
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orange juice, lemon juice,
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lime juice, oregano, salt...
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[Guy] ...and
a little bit of oil.
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All right, kids. Grape drink.
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-Are we ready to shred it?
-Hit it.
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Look at that bark right there.
Great smoke on it.
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[Kurt] When we add
this to it,
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it really brightens
the whole thing up.
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[Guy] The acid,
the orange, the garlic,
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a little taste of the oregano,
balances out
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the sweetness, and the char,
and the smoke. Delicious.
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Next up, what do we build?
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-[Kurt] Sour sausage.
-Let's go.
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Fermentum, it feeds
the bacteria that causes
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the transformation
from nitrate to nitrite.
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Out of my pay scale, Chef.
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Dextrose adds
another level of tanginess.
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Cayenne pepper,
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Korean red pepper,
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coriander,
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dry mustard,
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Vietnamese pepper,
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caraway, paprika,
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-salt...
-Granulated garlic.
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[Kurt] ...a little pink salt.
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-Mix this up.
-[Kurt] With some pork
that we grind in-house.
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-Yep.
-That will go
into the sausage casing.
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-Twist them up.
-[Kurt] Put them
in the refrigerator overnight,
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and then smoke them
in the smoker.
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[Guy] 190.
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[Kurt] For six hours.
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If you don't have enough work,
why don't you make bacon?
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And you add salt.
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-Vietnamese black pepper.
-No kidding!
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Pink salt, a little sugar.
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[Guy] How long are we gonna
let this dry rub on?
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Five days, then it's gonna go
in the smoker...
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-[Guy] Everything's 190.
-...four to five hours.
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[Guy] Cool it, cut it.
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What do we got going?
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House made barbecue sauce.
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Some oil,
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onions in the pan,
a little garlic,
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apple cider vinegar,
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tomato paste,
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Not starting off
with a ketchup base.
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-No.
-You're gonna just
chef this thing
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-all the way through.
-[Kurt] Brown sugar.
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[Guy] Worcestershire,
liquid smoke.
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Salt, allspice,
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ground cloves,
dry mustard,
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Vietnamese black pepper,
cayenne.
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-[Guy] A little water.
-[Kurt] Simmer it
for 15 minutes,
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and then,
we're gonna blend it up.
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Bacon's done,
sausage is done,
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-and the bun you make.
-[Kurt] Yes.
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Pickled veggies, carrots,
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cauliflower,
a little turmeric in that.
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You make
your own pepperoncinis?
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Yes. We actually grow those.
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We have
a local organic farmer...
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-[Guy] I'm out!
-[chuckles]
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House made sriracha mayo.
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Ah-hah, there we go!
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[Kurt] We split
a sausage link.
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-Some of the pork shoulder
with the criollo sauce on it.
-Yeah.
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-House made bacon.
-[Kurt] Oh, man!
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-[chuckling] That's all
you need to serve, bro.
-[Kurt chuckles]
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That gives me goosebumps.
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Bacon's delicious,
rendered enough.
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When you're working
with such few ingredients,
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and such simple equipment,
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your discipline
and your expertise
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have to be spot-on,
which they are.
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This is high-level barbecue.
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Whole Hog sandwich
up for Jeff.
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The pork is perfectly cooked.
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It's good spice,
but it's not overpowering.
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The flavor of the smoke,
that's my favorite.
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Egg Rolls coming up.
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Not only is the food amazing,
but the rig itself.
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-[Guy] Can you really sleep
in the rig?
-Yes.
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The top goes up
three and a half feet.
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[Guy] That's awesome!
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It's kind of like
the modern-day mammoth hunt.
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You find out
where Kurt is this weekend,
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and you eat for a week.
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I'm in the "wow zone"
right now, folks,
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so listen,
we're not going anywhere.
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I gotta finish eating this.
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-Fortunately, there's a camper
that I can sleep in.
-[chuckles]
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When we come back,
we're gonna make
something else.
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Pineapple Express for Jeff.
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The Pineapple Express felt
like Hawaii finally said
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"Aloha" to the South.
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See you in a bit.
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Welcome back, Triple D,
hanging out
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in some random parking lot
with a crazy man.
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You're one of the first chefs
that I've met
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that has departed
from the classic cooking
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and gone into barbecue,
but you treat this
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like you are running
a five start restaurant.
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Order of ribs
up for Natalie.
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Have you had
everything on the menu?
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Yes. The Pineapple Express
is by far my favorite.
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There's pastrami on it,
pineapple, and then coleslaw.
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Phenomenal.
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[Guy] So now, we're into...
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-House made pastrami
for the Pineapple Express.
-All right, let's see it.
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[Kurt] Making the brine.
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So, we're gonna add
a little water, salt,
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brown sugar, pickling spice.
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-[Guy] With a bunch
of chile de arbol in there.
-[Kurt] Mmm-hmm.
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Vietnamese black pepper!
Curing salt.
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A little garlic,
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-honey.
-[Guy] So, let this steep,
cool it down,
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pour it over the top
of the brisket,
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and how long
are we gonna let this brine?
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[Kurt] Three days. We'll make
our dry rub for that.
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Gonna crush up
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some coriander seed,
black pepper.
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-Hold the table down,
would you?
-[Guy] I'm trying to.
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[Kurt] Pack it on, you know?
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-This will go
on the smoker, again 190.
-Yep.
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[Guy] To what temp?
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[Kurt] 150, 160.
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While this is working,
what are we getting into?
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-Coleslaw, wangy dressing.
-Is that the name?
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That's the name.
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Mayonnaise,
a seasoned rice vinegar,
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white wine vinegar,
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sambal.
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Or all the balls.
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It doesn't just
have to be some.
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-Granulated garlic.
-[Kurt] Sugar.
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Mixy, mixy.
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Then, we'll add banana peppers
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to make it
a little more wangy.
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A little bit more extra-wangy.
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[Kurt] Add a little bit
of the dressing on there,
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and then we do
the washing machine.
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-[Guy] You're really building
up that forearm strength.
-[Kurt] Mmm-hmm.
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What's this pineapple thing?
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[Kurt] Golden pineapple,
sliced thin.
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-Grown in Hawaii?
-Yep.
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The golden pineapple
really tastes like,
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-almost candied pineapple.
-Mmm-hmm.
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[Guy] And you're gonna
smoke it.
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To dry that pineapple ring out
a little bit,
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-and concentrate
the flavors even more.
-Even more.
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-I trust you.
-It's kind of like
pineapple bacon.
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-I don't trust you, actually.
-[chuckles]
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I'm gonna wear my seat belt.
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[Kurt] Cook off our pastrami
and our smoked pineapple ring.
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House made bun,
a little sriracha mayo,
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coleslaw,
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pastrami,
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smoked golden pineapple.
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I could smell the smoke.
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The smoked pastrami
is delicious.
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Pineapple's the right size.
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A ton of smoke on it.
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Fortunately,
you have the wangy slaw
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cutting through some
of the richness,
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some of the sweetness.
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It's way beyond
a pastrami sandwich.
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It's more of a meal.
It's outstanding.
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[server] Pineapple Express.
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The pastrami was
really savory, juicy.
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I love all
the little crispy bits
that are on the outside,
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then you have that sweet
from the pineapple.
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It's like,
the perfect combination.
[chuckles]
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00:07:28,367 --> 00:07:30,166
If this guy had
a brick-and-mortar,
he'd have a line out the door?
243
00:07:30,166 --> 00:07:32,266
-Absolutely.
-[customer] It's
my Saturday ritual.
244
00:07:32,266 --> 00:07:34,467
I go work out,
and I eat the ribs.
245
00:07:34,467 --> 00:07:36,400
You work out
just so you can do this.
246
00:07:36,467 --> 00:07:37,767
-Yeah.
-Yeah. That's my motto, also.
247
00:07:37,767 --> 00:07:40,000
Kurt puts a lot of care
into everything he does.
248
00:07:40,000 --> 00:07:42,300
This is simple food
done really, really well.
249
00:07:42,367 --> 00:07:46,367
Every year, I do a big event
in Palm Springs
250
00:07:46,367 --> 00:07:48,166
for the Stagecoach
music festival,
251
00:07:48,166 --> 00:07:50,500
where I invite
the greatest barbecue chefs
252
00:07:50,567 --> 00:07:51,867
from around the country,
253
00:07:51,867 --> 00:07:53,667
six of them,
to come and participate.
254
00:07:53,667 --> 00:07:54,867
I want you to be
one of them this year.
255
00:07:54,867 --> 00:07:56,000
I would love that.
256
00:07:56,000 --> 00:07:58,000
You are the real deal.
Well done.
257
00:08:00,367 --> 00:08:02,367
Up next, we're sticking
to Santa Barbara...
258
00:08:02,367 --> 00:08:03,467
Dangerous.
259
00:08:03,467 --> 00:08:04,667
...for some
down-home cooking...
260
00:08:04,667 --> 00:08:06,200
That's one
of the best pot pies
261
00:08:06,266 --> 00:08:08,166
I have had
in a really long time.
262
00:08:08,166 --> 00:08:10,800
...alongside a shrimp
and curry flavor fest.
263
00:08:10,867 --> 00:08:11,900
Oh, my goodness!
264
00:08:11,967 --> 00:08:13,166
That's fantastic!
265
00:08:19,166 --> 00:08:21,000
Up here in Santa Barbara,
266
00:08:21,000 --> 00:08:23,967
on the corner of Canon Perdido
and Milpas.
267
00:08:23,967 --> 00:08:25,600
Now, we're here
to check out a joint
268
00:08:25,667 --> 00:08:27,767
where this wife and wife team
are doing
269
00:08:27,767 --> 00:08:29,767
American comfort food
their way,
270
00:08:29,767 --> 00:08:30,767
pot pie,
271
00:08:30,767 --> 00:08:31,667
shrimp curry,
272
00:08:31,667 --> 00:08:32,667
and donuts.
273
00:08:32,667 --> 00:08:34,166
That's what I'm looking for!
274
00:08:34,166 --> 00:08:35,467
You can find this place
right here,
275
00:08:35,467 --> 00:08:36,967
'cause there's
a big cow on the roof.
276
00:08:36,967 --> 00:08:38,166
Wait a second!
277
00:08:38,166 --> 00:08:39,367
-Where's the cow?
-[cow mooing]
278
00:08:39,367 --> 00:08:40,567
This is Bossie's.
279
00:08:41,700 --> 00:08:42,800
You're gonna drop a K-fry?
280
00:08:42,867 --> 00:08:44,667
Not pretentious, great food.
281
00:08:44,667 --> 00:08:46,567
[Lauren] I'm gonna finish up
that persimmon salad.
282
00:08:46,567 --> 00:08:48,867
It's food with integrity.
It's locally sourced.
283
00:08:48,867 --> 00:08:51,100
[Guy] And it's quite
the eclectic menu
284
00:08:51,166 --> 00:08:53,567
coming from chef/owners
Christina Olufson
285
00:08:53,567 --> 00:08:55,367
and Lauren Herman.
286
00:08:55,367 --> 00:08:57,967
When I read the menu,
I see all kinds of things.
287
00:08:57,967 --> 00:08:59,000
Vegan,
288
00:08:59,000 --> 00:09:00,300
we got salmon,
289
00:09:00,367 --> 00:09:01,667
[chuckling] we got burgers,
290
00:09:01,667 --> 00:09:03,266
-Korean fried chicken!
-Yeah.
291
00:09:03,266 --> 00:09:05,300
[Guy] But one thing
they don't have,
292
00:09:05,367 --> 00:09:07,600
that signature cow
that stood on top
293
00:09:07,667 --> 00:09:09,367
of this old 1930s dairy.
294
00:09:09,367 --> 00:09:12,166
-2020, the cow fell?
-[Lauren] Yep.
295
00:09:12,166 --> 00:09:13,266
She was mootered.
296
00:09:13,266 --> 00:09:15,100
-[both laugh]
-[cow mooing]
297
00:09:15,166 --> 00:09:17,000
As the mayor of Flavortown,
I am asking,
298
00:09:17,000 --> 00:09:18,667
please come together,
and let's figure out
299
00:09:18,667 --> 00:09:20,266
how to get the cow
back on the roof.
300
00:09:20,266 --> 00:09:21,967
[chants] Bossie!
301
00:09:21,967 --> 00:09:23,166
-It's what makes
Bossie's Bossie's.
-Yes.
302
00:09:23,166 --> 00:09:24,367
[Guy] What are we making
today, Chef?
303
00:09:24,367 --> 00:09:25,967
Our chicken pot pie.
304
00:09:25,967 --> 00:09:28,200
It's flaky, it's warm,
it's comfy,
305
00:09:28,266 --> 00:09:29,634
and it really feels like home.
306
00:09:29,634 --> 00:09:32,100
-So you have a full-blown,
old-school rotisserie.
-[Lauren] Yep.
307
00:09:32,166 --> 00:09:33,367
So that's where
we're gonna put the chicken.
308
00:09:33,367 --> 00:09:34,367
-Yeah.
-To put in the pot pie.
309
00:09:34,367 --> 00:09:37,000
[Lauren] Yeah.
Mix together salt, pepper,
310
00:09:37,066 --> 00:09:38,967
our onion powder,
garlic powder,
311
00:09:38,967 --> 00:09:41,300
and I get inside and out
of all the birds.
312
00:09:41,367 --> 00:09:42,967
What about the dry herbs?
313
00:09:42,967 --> 00:09:44,300
[Lauren] Thyme, sage,
314
00:09:44,367 --> 00:09:45,367
and some rosemary.
315
00:09:45,367 --> 00:09:47,767
Finish that on the birds,
inside and out.
316
00:09:47,767 --> 00:09:49,066
We're gonna go
right on the spit.
317
00:09:49,066 --> 00:09:50,266
190 degrees,
318
00:09:50,266 --> 00:09:52,667
and then 245
for 35 minutes.
319
00:09:52,667 --> 00:09:53,800
-[Guy] To brown it up.
-[Lauren] Yeah.
320
00:09:53,867 --> 00:09:54,900
And then, we'll butcher it,
321
00:09:54,900 --> 00:09:57,667
take off the skin,
keep the meat for the pot pie.
322
00:09:57,667 --> 00:09:59,066
[Guy] Do we make
stock with the bones?
323
00:09:59,066 --> 00:10:00,166
-[Lauren] Yep.
-Let's see it.
324
00:10:00,166 --> 00:10:01,166
[Lauren] We have our mirepoix,
325
00:10:01,166 --> 00:10:03,367
fresh thyme, parsley,
bay leaf.
326
00:10:03,367 --> 00:10:05,500
[Guy] Peppercorns and water.
How long is this gonna go?
327
00:10:05,567 --> 00:10:07,367
At least 24 hours.
I reduce it by half.
328
00:10:07,367 --> 00:10:09,166
Strain out our stock,
and now we're ready
329
00:10:09,166 --> 00:10:10,767
-to make the filling
for the pot pie.
-[Guy] Okay.
330
00:10:10,767 --> 00:10:12,066
Olive oil in the pan,
331
00:10:12,066 --> 00:10:14,467
rosemary,
a couple arbol chiles,
332
00:10:14,467 --> 00:10:16,500
-mirepoix,
a little garlic.
-Got it.
333
00:10:16,567 --> 00:10:17,800
[Lauren] We're gonna make
the roux.
334
00:10:17,867 --> 00:10:18,867
We have butter melted,
335
00:10:18,867 --> 00:10:20,367
then we're gonna add
our flour.
336
00:10:20,367 --> 00:10:22,200
Now, we're gonna add
our stock to our roux,
337
00:10:22,266 --> 00:10:24,367
and our mirepoix
that we sweated out earlier,
338
00:10:24,367 --> 00:10:27,367
pull out your rosemary
and your arbol chile.
339
00:10:27,367 --> 00:10:29,400
Those would be
little surprises.
There's a chile!
340
00:10:29,467 --> 00:10:30,367
[Lauren] We have our kale,
341
00:10:30,367 --> 00:10:31,300
pulled chicken.
342
00:10:31,300 --> 00:10:33,100
[Guy] Some roasted potatoes,
and S and P.
343
00:10:33,166 --> 00:10:34,367
-[Lauren] Right.
-[Guy] What are we doing
for dough?
344
00:10:34,367 --> 00:10:36,600
Christina's famous dough.
345
00:10:36,667 --> 00:10:37,767
We're gonna add our AP flour,
346
00:10:37,767 --> 00:10:39,367
salt,
and a little bit of sugar,
347
00:10:39,367 --> 00:10:40,567
and then, we're gonna add
348
00:10:40,567 --> 00:10:42,967
really cold, cubed butter,
and once this starts to get
349
00:10:42,967 --> 00:10:44,100
-the butter worked down...
-Like gravel.
350
00:10:44,166 --> 00:10:46,066
[Lauren] ...we're gonna put
our apple cider vinegar
351
00:10:46,066 --> 00:10:48,200
to the water,
so it's equally distributed.
352
00:10:48,266 --> 00:10:49,767
That's
an interesting technique.
353
00:10:49,767 --> 00:10:51,467
-[Lauren] Once
it's mixed up...
-[Guy] Cool it down again.
354
00:10:51,467 --> 00:10:52,667
Then, roll it out.
355
00:10:52,667 --> 00:10:54,066
-[Lauren] Cut the rounds.
-[Guy] Top and bottom.
356
00:10:54,066 --> 00:10:55,400
[Lauren] Put our pie dough
in the base.
357
00:10:55,467 --> 00:10:57,667
-We have our filling.
-That's a good sized portion,
there.
358
00:10:57,667 --> 00:11:00,066
Our top on. Take your edges,
pull them over.
359
00:11:00,066 --> 00:11:01,667
And then, we got
a little egg wash.
360
00:11:01,667 --> 00:11:03,166
Bake at 350
361
00:11:03,166 --> 00:11:04,367
for about 45 minutes
to an hour,
362
00:11:04,367 --> 00:11:06,166
-till it's golden brown.
-[Guy] Well done!
363
00:11:06,166 --> 00:11:07,600
Not overcooked,
but "well done" as in...
364
00:11:07,667 --> 00:11:08,467
You know what I mean.
365
00:11:11,300 --> 00:11:13,000
The crust is so flaky.
366
00:11:14,266 --> 00:11:16,166
The filling is creamy
and not runny.
367
00:11:16,166 --> 00:11:19,000
The roasted chicken is
really tender, not dried out.
368
00:11:19,066 --> 00:11:21,767
It's real flavor. I mean,
if you're gonna make
369
00:11:21,767 --> 00:11:24,166
chicken pot pie, then why not
get the real deal?
370
00:11:25,667 --> 00:11:26,967
That's one
of the best pot pies
371
00:11:26,967 --> 00:11:28,800
I have had
in a really long time.
372
00:11:28,867 --> 00:11:29,834
[whistles]
373
00:11:29,834 --> 00:11:31,367
[Christina] Pot pies
are coming right now.
374
00:11:31,367 --> 00:11:32,400
[diner 1] It's so juicy.
375
00:11:32,400 --> 00:11:34,667
It's a succulent chicken.
Can't stop eating it.
376
00:11:34,667 --> 00:11:35,967
[diner 2] It's great
when you open it up,
377
00:11:35,967 --> 00:11:37,467
just to see, like,
all the vegetables.
378
00:11:37,467 --> 00:11:39,767
Crisp on top,
flaky underneath.
379
00:11:39,767 --> 00:11:40,900
It is delicious.
380
00:11:40,967 --> 00:11:42,467
-Best thing on the menu.
-The donuts.
381
00:11:42,467 --> 00:11:43,900
-[male diner] Yes.
-The donuts?
382
00:11:43,967 --> 00:11:45,233
You have to have one.
383
00:11:45,233 --> 00:11:47,467
In Santa Barbara, Christina is
probably known for her donuts.
384
00:11:47,467 --> 00:11:49,800
[diner 3] I became obsessed
with them at one point.
385
00:11:49,867 --> 00:11:50,767
It was a problem.
386
00:11:50,767 --> 00:11:52,000
I mean, look at this.
387
00:11:52,066 --> 00:11:53,500
Square donuts.
388
00:11:53,567 --> 00:11:55,166
Dangerous.
389
00:11:55,166 --> 00:11:57,100
-I'm not even a sweets guy,
and that looks delicious.
-[Christina chuckles]
390
00:11:57,166 --> 00:11:59,300
Everything that I've had
has been amazing.
391
00:11:59,367 --> 00:12:01,767
I got lemongrass curry,
table 17, let's go.
392
00:12:01,767 --> 00:12:03,667
Today, I've had
the Thai curry.
393
00:12:03,667 --> 00:12:05,166
The shrimp
with the curry sauce
394
00:12:05,166 --> 00:12:07,767
and the peanuts
all go together beautifully.
395
00:12:07,767 --> 00:12:09,266
[Guy] Take me
to Flavortown, sister.
396
00:12:09,266 --> 00:12:10,600
[Lauren] Lemongrass
Thai curry.
397
00:12:10,667 --> 00:12:11,667
A little olive oil in the pan,
398
00:12:11,667 --> 00:12:13,000
-sliced onion...
-[Guy whistles]
399
00:12:13,000 --> 00:12:14,000
[Lauren] ...fresh lemongrass,
400
00:12:14,066 --> 00:12:15,600
garlic cloves, fresh ginger,
401
00:12:15,667 --> 00:12:17,166
Thai chili,
a little arbol chile.
402
00:12:17,166 --> 00:12:19,600
Get this nice and ripping,
sweat down.
403
00:12:19,667 --> 00:12:20,700
Green curry paste,
404
00:12:20,767 --> 00:12:21,667
coconut milk,
405
00:12:21,667 --> 00:12:23,266
turmeric, salt, pepper,
406
00:12:23,266 --> 00:12:24,867
and then, I add
a little bit of water,
407
00:12:24,867 --> 00:12:27,300
and I'll cook this down
for a couple hours,
408
00:12:27,367 --> 00:12:28,567
then I'm gonna buzz it.
409
00:12:28,567 --> 00:12:30,700
So easy! What's the next step
after this?
410
00:12:30,767 --> 00:12:31,867
[Lauren] Grill our shrimpers.
411
00:12:31,867 --> 00:12:33,066
What did you just say?
412
00:12:33,066 --> 00:12:34,800
[chuckling] Shrimpers.
413
00:12:34,867 --> 00:12:38,266
We do a little herb salad,
with fish sauce vinaigrette.
414
00:12:38,266 --> 00:12:39,767
Fish sauce, sugar,
415
00:12:39,767 --> 00:12:40,667
lemon juice,
416
00:12:40,667 --> 00:12:42,467
garlic, and honey.
417
00:12:42,467 --> 00:12:43,400
We can start plating.
418
00:12:43,467 --> 00:12:44,500
Lemongrass curry.
419
00:12:44,567 --> 00:12:45,600
How much rice
do you want, Chef?
420
00:12:45,600 --> 00:12:47,367
[Lauren] About a spoon
and a half, good heapers.
421
00:12:47,367 --> 00:12:49,367
-Heapers for the shrimpers?
-[Lauren] Yep.
422
00:12:49,367 --> 00:12:51,800
Put down our veggies,
some bok choy and broccolini.
423
00:12:51,867 --> 00:12:53,467
Place our shrimp on top.
424
00:12:53,467 --> 00:12:57,567
Salad with scallion, mint,
basil, cilantro, and peanuts.
425
00:12:57,567 --> 00:12:59,867
The fish sauce vinaigrette
we made earlier,
426
00:12:59,867 --> 00:13:01,500
and that goes
over the top of the shrimps.
427
00:13:01,567 --> 00:13:02,400
I took you off of "shrimpers."
428
00:13:02,467 --> 00:13:04,066
-You said "shrimps."
-I did.
429
00:13:06,700 --> 00:13:07,867
[Guy] Delicious.
430
00:13:09,500 --> 00:13:11,567
From the fresh herbs,
which just sing,
431
00:13:11,567 --> 00:13:16,000
oh my goodness,
to the barely sauteed greens,
432
00:13:16,000 --> 00:13:17,200
to the peanut,
433
00:13:18,400 --> 00:13:21,100
to the point that you grilled
the shrimp medium rare.
434
00:13:21,166 --> 00:13:23,467
They're still cooking when
they get into this hot sauce,
435
00:13:23,467 --> 00:13:25,800
and yet, they're just snappy.
436
00:13:26,900 --> 00:13:28,367
Mmm! That's fantastic.
437
00:13:28,367 --> 00:13:30,100
Good, good, good.
438
00:13:30,166 --> 00:13:31,767
I've got
four shrimp curries ready.
439
00:13:31,767 --> 00:13:34,200
It's just fresh, and light,
and really flavorsome.
440
00:13:34,266 --> 00:13:37,100
The crunch of the peanuts
adds some textural contrast.
441
00:13:37,166 --> 00:13:38,467
[diner 4] I love that it has
a little bit of spice
442
00:13:38,467 --> 00:13:40,266
on the back end.
Just all-around delicious.
443
00:13:40,266 --> 00:13:41,667
[Lauren] Throwing
pork belly down.
444
00:13:41,667 --> 00:13:43,767
If you want to get
something amazing,
445
00:13:43,767 --> 00:13:44,934
it's a great place to eat.
446
00:13:44,967 --> 00:13:47,400
Delicious food, and everything
that I see that you do,
447
00:13:47,467 --> 00:13:48,467
you do with intention.
448
00:13:48,467 --> 00:13:50,367
It's not like, "Oh yeah, well,
we gotta have
449
00:13:50,367 --> 00:13:52,467
a, you know,
BLT on the menu."
450
00:13:52,467 --> 00:13:53,400
It's a good one, though.
451
00:13:53,467 --> 00:13:55,066
[laughs]
452
00:13:55,066 --> 00:13:56,367
Did you hear
what that was, folks?
453
00:13:56,400 --> 00:13:58,200
-That was a dare,
like "You gotta come back."
-[chuckles]
454
00:13:58,266 --> 00:13:59,233
Oh, I'll be back.
455
00:13:59,233 --> 00:14:00,700
-You rock, Chef. Well done.
-Thanks, Guy.
456
00:14:00,767 --> 00:14:01,900
Watch out for these two.
457
00:14:01,967 --> 00:14:03,100
If you see them
walking your way,
458
00:14:03,100 --> 00:14:05,166
-go, run that way!
-[Lauren and Christina laugh]
459
00:14:06,100 --> 00:14:07,100
[Guy] Coming up,
460
00:14:07,166 --> 00:14:08,700
we're headed to Vegas...
461
00:14:08,700 --> 00:14:11,100
-It's like a magic trick.
-...for some amped-up
kabob creations...
462
00:14:11,166 --> 00:14:12,834
Wow! That's no joke.
463
00:14:12,834 --> 00:14:15,400
-...and tandoori chicken...
-Yeah, I'll take whatever
you're gonna give me.
464
00:14:15,467 --> 00:14:17,200
...you just gotta dig in to.
465
00:14:17,266 --> 00:14:18,266
Look at my fingers.
466
00:14:18,266 --> 00:14:19,100
I mean, you can tell
where I've been.
467
00:14:21,100 --> 00:14:22,367
It's either gonna be
468
00:14:22,367 --> 00:14:23,467
a gingerbread cookie,
or an oatmeal cookie,
469
00:14:23,467 --> 00:14:24,700
and you make both of them.
470
00:14:24,767 --> 00:14:25,867
-[both laugh]
-[Guy] I'm leaving.
471
00:14:25,867 --> 00:14:26,900
Keep your cow.
472
00:14:26,967 --> 00:14:27,967
[both laugh]
473
00:14:29,900 --> 00:14:31,266
All right, here's something
you didn't know.
474
00:14:31,266 --> 00:14:32,600
When I went to college
475
00:14:32,600 --> 00:14:34,200
here in Las Vegas, I worked
at a meat processing plant.
476
00:14:34,266 --> 00:14:35,867
I did everything
from unload trucks,
477
00:14:35,867 --> 00:14:37,200
to clean the floors,
478
00:14:37,266 --> 00:14:38,266
to make the burger patties.
479
00:14:38,266 --> 00:14:40,166
I worked my way up
to being a salesman,
480
00:14:40,166 --> 00:14:41,400
and I used to cruise
up and down
481
00:14:41,467 --> 00:14:43,066
the streets of Las Vegas,
checking out
482
00:14:43,066 --> 00:14:45,266
the mom-and-pop joints,
so I'm here at the corner
483
00:14:45,266 --> 00:14:48,200
of Flamingo and Jones,
and nothing I see around here
484
00:14:48,266 --> 00:14:49,367
looks familiar,
485
00:14:49,367 --> 00:14:50,900
'cause if it had,
I would have stopped
486
00:14:50,967 --> 00:14:53,066
at Chickpeas
Mediterranean Cafe.
487
00:14:54,700 --> 00:14:56,467
Beef Shawarma Bowl.
488
00:14:56,467 --> 00:14:58,600
Coming here makes you happy.
489
00:14:58,667 --> 00:15:00,100
You want everything
on the menu.
490
00:15:00,100 --> 00:15:01,667
[Shahin] Samosa lamb.
491
00:15:01,667 --> 00:15:02,867
[patron 1] You walk up
and you think,
492
00:15:02,867 --> 00:15:03,967
"Oh, it's gotta be a chain."
493
00:15:03,967 --> 00:15:04,867
You come inside,
and it's like,
494
00:15:04,867 --> 00:15:06,367
"Oh, my gosh.
This is family cooking."
495
00:15:06,367 --> 00:15:08,166
From one end of the counter
to the next.
496
00:15:08,166 --> 00:15:09,266
[Guy] And behind that counter,
497
00:15:09,266 --> 00:15:11,000
you'll find the man
behind the menu,
498
00:15:11,066 --> 00:15:13,667
Iranian-born Shahin Moghbel.
499
00:15:13,667 --> 00:15:16,967
I came here in 1976
to go to high school.
500
00:15:16,967 --> 00:15:18,500
[Guy] Did you go to school
to be a chef, or...
501
00:15:18,567 --> 00:15:19,600
No, no. Engineer.
502
00:15:19,667 --> 00:15:20,800
Close to being a chef.
503
00:15:20,800 --> 00:15:24,166
-2008, when there was
a market crash...
-Right.
504
00:15:24,166 --> 00:15:25,667
...I got into
the restaurant business.
505
00:15:25,667 --> 00:15:27,667
How do you describe
the restaurant to people?
506
00:15:27,667 --> 00:15:29,467
[Shahin] Street food
from the Middle East...
507
00:15:29,467 --> 00:15:31,100
-Uh-huh.
-...from the Mediterranean.
508
00:15:32,066 --> 00:15:33,600
Beef Soltani Kabob ready.
509
00:15:36,667 --> 00:15:38,266
They have,
kind of, like, a fillet.
510
00:15:38,266 --> 00:15:40,767
Sometimes, I might eat
Ground Beef Kabob.
511
00:15:40,767 --> 00:15:43,166
It's very light and tasty.
512
00:15:43,166 --> 00:15:44,800
There's two different types
of kabobs?
513
00:15:44,867 --> 00:15:46,266
[Shahin] Right.
Beef tenderloin kabob...
514
00:15:46,266 --> 00:15:47,767
-[Guy] Okay.
-[Shahin] ...which is called
Beef Barg,
515
00:15:47,767 --> 00:15:48,900
and the Ground Beef Kabob.
516
00:15:48,967 --> 00:15:50,133
[Guy] All right, brother.
517
00:15:50,133 --> 00:15:52,600
We're gonna make the marinade
for our beef tenderloin.
518
00:15:52,667 --> 00:15:54,767
-[Guy] So, the onions...
-[Shahin grunting]
There we go.
519
00:15:54,767 --> 00:15:57,166
-[Guy] Puree them.
-[Shahin] And then,
we're gonna strain them.
520
00:15:57,166 --> 00:15:58,567
[Guy] Looks like
mashed potatoes.
521
00:15:58,567 --> 00:16:00,400
You'd be very surprised
if you took a bite of that.
522
00:16:00,467 --> 00:16:02,166
[Shahin] Pepper,
garlic powder,
523
00:16:02,166 --> 00:16:03,700
kosher salt, and...
524
00:16:03,767 --> 00:16:05,867
[Guy] A little saffron water,
to give the color.
525
00:16:05,867 --> 00:16:07,567
[Shahin] And the taste.
526
00:16:07,567 --> 00:16:10,400
Now, we're going to make
our beef tenderloin kabob.
527
00:16:10,467 --> 00:16:12,900
This has been cut into strips.
528
00:16:12,967 --> 00:16:15,000
We're gonna use
the dull side of the knife
529
00:16:15,066 --> 00:16:16,600
-to make it--
-This is
your tenderizing process?
530
00:16:16,600 --> 00:16:19,166
-[Shahin] Tenderize it.
-I'll buy you a mallet
or something, if you want.
531
00:16:19,166 --> 00:16:20,567
-[Shahin] This is better.
Trust me.
-[Guy] Okay.
532
00:16:20,567 --> 00:16:22,200
You have the knife.
I'm gonna trust you.
533
00:16:22,266 --> 00:16:24,066
[Shahin] Thread our skewer,
534
00:16:24,066 --> 00:16:25,667
put your marinade on it.
535
00:16:25,667 --> 00:16:28,166
-[Guy] The saffron color
on that is outrageous.
-[Shahin] Oh, it's amazing.
536
00:16:28,166 --> 00:16:29,667
Wrap it in plastic wrap.
537
00:16:29,667 --> 00:16:30,600
Put it in the fridge.
538
00:16:30,600 --> 00:16:31,767
-[Guy] Twenty-four hours.
-[Shahin] Right.
539
00:16:31,767 --> 00:16:33,000
The other kabob
is the ground beef.
540
00:16:33,000 --> 00:16:34,400
We do it over there
with the machine.
541
00:16:34,467 --> 00:16:36,467
-You have
a kabob making machine?
-Yes.
542
00:16:36,467 --> 00:16:38,266
-You've seen it before.
-No.
543
00:16:38,266 --> 00:16:39,800
-Yes, and you were
scared of it.
-No!
544
00:16:39,867 --> 00:16:41,100
[worker] This is
the kabob machine.
545
00:16:41,100 --> 00:16:42,700
I don't know
what part not to touch.
546
00:16:42,767 --> 00:16:44,000
-I'm gonna get something
caught in there.
-[chuckles]
547
00:16:44,000 --> 00:16:44,867
I'm scared of you.
548
00:16:44,867 --> 00:16:46,767
[chuckling] Oh, okay.
549
00:16:46,767 --> 00:16:47,667
We buy chuck roll,
550
00:16:47,700 --> 00:16:49,367
then we grind it
in our grinder.
551
00:16:49,367 --> 00:16:51,200
[Guy] You take the pulp
of the onion that we have.
552
00:16:51,266 --> 00:16:52,867
That's right.
Salt, black pepper,
553
00:16:52,867 --> 00:16:53,900
garlic powder,
554
00:16:53,967 --> 00:16:55,400
beef stock that we make.
555
00:16:55,467 --> 00:16:56,467
Put that in the hopper
556
00:16:56,500 --> 00:16:57,700
[Guy] And that's when
it starts "hoppening."
557
00:16:57,767 --> 00:16:59,200
Exactly.
558
00:16:59,266 --> 00:17:01,567
This is a one-inch skewer.
559
00:17:01,567 --> 00:17:02,567
Slowly go up,
560
00:17:02,567 --> 00:17:03,800
press the meat.
561
00:17:03,867 --> 00:17:06,567
Wow! That's no joke.
Now, how far...
562
00:17:06,567 --> 00:17:07,667
-Let me do it.
-Why?
563
00:17:07,667 --> 00:17:08,700
I'm a trained professional.
564
00:17:08,767 --> 00:17:10,467
-I know.
-I have
a truck driver's license.
565
00:17:10,467 --> 00:17:11,467
-[chuckles]
-[truck horn honking]
566
00:17:11,467 --> 00:17:12,600
I wasn't gonna put
my hand in there.
567
00:17:12,667 --> 00:17:14,100
I've cooked in kitchens
my whole life.
568
00:17:14,166 --> 00:17:16,467
Just 'cause I don't have
the Kabobinator 9000...
569
00:17:16,467 --> 00:17:17,800
Now, how long
do those take to cook?
570
00:17:17,867 --> 00:17:19,467
-[Shahin] Six
to seven minutes.
-[Guy] Got it.
571
00:17:19,467 --> 00:17:20,467
[Shahin] Rice pilaf,
572
00:17:20,467 --> 00:17:21,467
the beef tenderloin,
573
00:17:21,467 --> 00:17:23,100
butter, and saffron.
574
00:17:23,100 --> 00:17:24,166
Release the front.
575
00:17:24,166 --> 00:17:25,300
Release the back.
576
00:17:25,367 --> 00:17:26,600
And abracadabra.
577
00:17:26,667 --> 00:17:29,066
[Shahin] And there's
your ground beef. Off it goes.
578
00:17:29,066 --> 00:17:29,967
It's like a magic trick.
579
00:17:29,967 --> 00:17:32,400
[Shahin] Grilled tomato,
and voila.
580
00:17:32,467 --> 00:17:34,600
Try the ground beef kabob
first.
581
00:17:34,667 --> 00:17:37,567
The way it's compressed
gives it a different texture.
582
00:17:37,567 --> 00:17:39,767
-You can't tell
this is ground beef.
-[Guy] No.
583
00:17:39,767 --> 00:17:41,100
The saffron butter...
584
00:17:43,166 --> 00:17:46,266
The fillet, it is tender,
not overcooked.
585
00:17:46,266 --> 00:17:47,567
I don't know
which one I like better.
586
00:17:48,667 --> 00:17:49,700
Two totally
different textures.
587
00:17:49,767 --> 00:17:51,266
The ground meat's
a little bit lighter,
588
00:17:52,400 --> 00:17:53,400
and it is a lot,
589
00:17:53,467 --> 00:17:54,667
but as you can tell,
I don't like it.
590
00:17:55,266 --> 00:17:56,100
[Shahin chuckles]
591
00:17:57,367 --> 00:17:58,567
[Shahin] More butter
and saffron.
592
00:17:58,567 --> 00:18:00,166
I can't decide
which one I like better.
593
00:18:00,266 --> 00:18:02,100
It has a lot of flavor in it.
594
00:18:02,166 --> 00:18:04,667
-Have you had
kabobs like this before?
-[Biaggio] Not this good.
595
00:18:04,667 --> 00:18:06,100
I'm a huge fight fan,
596
00:18:06,166 --> 00:18:07,867
and anybody that's been
in my garage knows
597
00:18:07,867 --> 00:18:09,967
that there's two big things
that hang on my wall.
598
00:18:09,967 --> 00:18:12,166
One is a picture of your dad,
599
00:18:12,166 --> 00:18:15,500
and two is boxing trunks
from your grandfather,
600
00:18:15,567 --> 00:18:17,567
and that's
the one and only Ali.
601
00:18:17,567 --> 00:18:19,867
Know your history,
now getting into MMA,
602
00:18:19,867 --> 00:18:20,800
seeing you fight.
603
00:18:20,867 --> 00:18:22,600
This place, I could eat,
like, at any time,
604
00:18:22,667 --> 00:18:25,266
'cause when I'm in camp,
I can't eat bad food,
605
00:18:25,266 --> 00:18:26,367
but I could eat
something like this.
606
00:18:26,367 --> 00:18:27,300
All day, every day.
607
00:18:27,367 --> 00:18:28,500
Very good, very clean.
608
00:18:28,567 --> 00:18:29,567
[Guy] I mean,
this is an example
609
00:18:29,567 --> 00:18:30,600
of what you find in Vegas.
610
00:18:30,600 --> 00:18:31,867
You can pull in
to a place like this,
611
00:18:31,867 --> 00:18:33,066
and transport
to another country.
612
00:18:33,066 --> 00:18:34,200
It's a melting pot.
613
00:18:34,266 --> 00:18:35,533
-[Guy] Yeah.
-Like New York.
614
00:18:35,533 --> 00:18:37,767
People from all walks of life
all over the world come here.
615
00:18:37,767 --> 00:18:39,000
[Shahin] Tandoori chicken.
616
00:18:39,000 --> 00:18:40,867
One of my favorite dishes
is tandoori chicken.
617
00:18:40,867 --> 00:18:43,367
It's, like, tender and moist.
618
00:18:43,367 --> 00:18:44,767
[Guy] What is the dish that
we're getting ready to make?
619
00:18:44,767 --> 00:18:45,934
Tandoori chicken.
620
00:18:45,967 --> 00:18:47,667
-[Guy] A couple rocks
get put in?
-[Shahin] Yep.
621
00:18:47,667 --> 00:18:50,000
This is actually black salt.
622
00:18:50,000 --> 00:18:52,367
It's black because of
sulfur content in it.
623
00:18:52,367 --> 00:18:55,667
-And then, when they grind it,
it becomes pink like that.
-Huh!
624
00:18:55,667 --> 00:18:58,200
-Wow! You get the sulfur
right off the bat.
-It's from the Himalayas.
625
00:18:58,266 --> 00:19:00,367
-The Himalayas.
-I mean,
that's like egg salt.
626
00:19:00,367 --> 00:19:01,300
Whoa!
627
00:19:01,367 --> 00:19:03,266
[Shahin] We are making
the marinade,
628
00:19:03,266 --> 00:19:05,467
starting with
straining the yogurt.
629
00:19:05,467 --> 00:19:06,700
[Guy] What makes it
so strange?
630
00:19:06,767 --> 00:19:08,166
"Strained." [chuckles]
631
00:19:08,166 --> 00:19:09,166
Chaat masala,
632
00:19:09,166 --> 00:19:10,166
garam masala,
633
00:19:10,166 --> 00:19:11,100
coriander,
634
00:19:11,166 --> 00:19:12,066
cumin powder,
635
00:19:12,066 --> 00:19:13,000
fenugreek,
636
00:19:13,000 --> 00:19:14,166
fresh lemon juice,
637
00:19:14,166 --> 00:19:16,000
Kashmiri chili pepper.
638
00:19:16,066 --> 00:19:17,200
It's not hot.
639
00:19:17,200 --> 00:19:19,066
-It just gives it that color.
-Beautiful red color.
640
00:19:19,066 --> 00:19:21,000
-The sulfur salt.
-Kosher salt.
641
00:19:21,066 --> 00:19:23,100
Turmeric,
ginger garlic paste,
642
00:19:23,166 --> 00:19:24,467
and olive oil.
643
00:19:24,467 --> 00:19:26,166
[Guy] So, we're gonna
rub this on,
644
00:19:26,166 --> 00:19:27,634
and then, it goes
on the vertical rotisserie.
645
00:19:27,634 --> 00:19:29,500
-[Shahin] About an hour,
hour and a half.
-[Guy] Okay.
646
00:19:29,567 --> 00:19:31,467
So now,
we're gonna make tzatziki.
647
00:19:31,467 --> 00:19:33,667
Yogurt, Persian cucumbers,
648
00:19:33,667 --> 00:19:34,567
kosher salt,
649
00:19:34,567 --> 00:19:35,567
black pepper,
650
00:19:35,567 --> 00:19:38,000
-garlic, dried mint.
-[Guy] Some dill.
651
00:19:38,000 --> 00:19:39,166
[Shahin] So that's
what it looks like.
652
00:19:39,166 --> 00:19:40,967
The Chicken Tandoori is done.
653
00:19:40,967 --> 00:19:42,767
-Do I get the whole little
metal thing, and everything?
-No!
654
00:19:42,767 --> 00:19:44,600
I was gonna ask you,
what part do you want?
655
00:19:44,667 --> 00:19:45,767
[Guy] I'll take whatever
you're gonna give me.
656
00:19:45,767 --> 00:19:47,667
I like that he's got
scissors out for it.
657
00:19:47,667 --> 00:19:49,000
[Shahin] Cilantro on top.
658
00:19:49,066 --> 00:19:49,967
[Guy] I love the color.
659
00:19:49,967 --> 00:19:52,300
Dip it in the tzatziki sauce.
660
00:19:54,367 --> 00:19:55,467
[Guy] It is very tender.
661
00:19:55,467 --> 00:19:57,000
It's almost
fall-off-the-bone.
662
00:19:57,000 --> 00:19:59,300
I'm surprised that it actually
stays on the rotisserie.
663
00:19:59,367 --> 00:20:00,867
The tzatziki is actually
664
00:20:00,867 --> 00:20:02,000
probably
my favorite part of this.
665
00:20:03,567 --> 00:20:05,667
That Persian cucumber
works all the way through it,
666
00:20:05,667 --> 00:20:08,100
and also the... What did
you call it? Strange yogurt?
667
00:20:08,100 --> 00:20:09,166
[chuckles]
668
00:20:09,166 --> 00:20:11,200
[Guy] It's nice, and thick,
and tangy, and rich.
669
00:20:11,266 --> 00:20:14,200
This is a good cross
between a bit of ethnicity
670
00:20:14,266 --> 00:20:15,400
and good roasted chicken.
671
00:20:15,467 --> 00:20:16,367
Well done!
672
00:20:16,367 --> 00:20:17,266
[Shahin] All right.
673
00:20:17,266 --> 00:20:18,467
Look at my fingers.
674
00:20:18,467 --> 00:20:19,867
I mean, you can tell
where I've been.
675
00:20:19,867 --> 00:20:21,467
[patron 2] The tandoori
chicken is very good.
676
00:20:21,467 --> 00:20:23,400
It has a very unique flavor.
677
00:20:23,467 --> 00:20:24,567
[patron 3] I like the picture,
678
00:20:24,567 --> 00:20:26,166
and I like the smell of it.
[chuckles]
679
00:20:26,166 --> 00:20:28,400
Excellent. Very nice food.
680
00:20:28,467 --> 00:20:30,066
[Guy] Well, you're a guy
that likes people,
681
00:20:30,066 --> 00:20:31,567
you love culture,
you love food,
682
00:20:31,567 --> 00:20:33,767
and you get to do
what you want to do,
683
00:20:33,767 --> 00:20:34,767
how you want to do it.
684
00:20:34,767 --> 00:20:36,166
-Good job, my friend.
-[Shahin] Thank you.
685
00:20:36,166 --> 00:20:37,266
[Guy] Good job.
686
00:20:38,367 --> 00:20:40,667
So, was this
a great road trip or what?
687
00:20:40,667 --> 00:20:41,834
But don't you worry,
688
00:20:41,867 --> 00:20:44,667
I got plenty more joints
to find all over this country!
689
00:20:44,667 --> 00:20:46,266
I'll be looking for you
next time
690
00:20:46,266 --> 00:20:48,767
on Diners,
Drive-Ins, and Dives.
691
00:20:48,767 --> 00:20:51,266
Who's the actor
that he reminds me of?
692
00:20:51,266 --> 00:20:53,000
You know who
I'm talking about, right?
693
00:20:53,066 --> 00:20:55,166
He plays the dad a lot.
694
00:20:55,166 --> 00:20:56,767
-[crew chuckling]
-George Clooney, maybe, huh?
695
00:20:56,767 --> 00:20:58,266
No? [chuckles]
696
00:20:58,266 --> 00:20:58,767
-[crew chuckling]
-I was gonna call you
"Mr. Clooney" the entire time.