Hey, everybody!
I'm Guy Fieri, and we're rolling out,
looking for America's greatest diners, drive-ins, and dives!
This trip...
-I'm gonna wear my seat belt. -...we're hitting the smoker...
Low, and very slow.
-...skewers... -You have a kabob making machine?
...and spinners...
So you have a full-blown, old-school rotisserie.
...like at a lights-out Mediterranean joint in Las Vegas...
You can pull in to a place like this,
and transport to another country.
...a classic comfort spot in Santa Barbara...
Take me to Flavortown, sister.
...along with a smoking food truck...
That gives me goosebumps.
...going the extra mile with their meats.
This is high-level barbecue.
That's all right here, right now,
on Diners, Drive-Ins, and Dives.
You know, food trucks these days, I mean, they come
in every shape, size, form,
offering all different types of food,
chefs with all different kinds of background,
so I'm here in the Santa Barbara area,
and I'm hearing about this barbecue trailer
with a chef... Well, he's using a stick burner,
but the dude is classically trained.
Well, the thing that's kind of weird
is he's only open two days a week.
Two days a week, and he's getting
this kind of recognition?
You know I gotta check it out.
This is The Chef's Touch BBQ Rig.
Brisket sandwich up for Vivian.
Kurt pays attention to every single detail.
[Kurt] Sawing one brisket.
It is just the most incredible barbecue you'll ever have.
[Guy] All from the back of a souped-up rig,
towed by a real deal chef turned pitmaster,
Kurt Alldredge.
You're bringing in old-school, low-and-slow barbecue,
-on the stick burner. -[Kurt] Yes.
That is the least easy thing in the world.
[Kurt] I serve two days a week.
-It takes me the rest of the week to get ready. -[Guy] You're an animal.
-Let's do a Whole Hog. -The ultimate, Whole Hog, it's always a favorite.
You've got bacon, sausage, and pork.
Mouthwatering goodness.
-[Guy] What is the dish you're making? -This is for The Whole Hog.
You make the bun, you make the bacon,
-you make the sausage, you make the pulled pork. -Yes.
Making the dry rub for the pork butt, this is a brown sugar...
-[Guy] Kosher salt. -...Vietnamese pepper.
-Vietnamese pepper? -Vietnamese. It's hot, be careful.
-Fresh ground is what I love about it. -[Kurt] Garlic powder.
So this goes, what? Twenty-four hours?
[Kurt] Twenty-four, 48,
then we let it air-dry in the refrigerator overnight,
and then, we hit the smoker.
-[Guy] And what are we smoking with? -[Kurt] 100% almond wood.
[Guy] What temp are we running at?
[Kurt] 190, for about 12 hours.
Low, and very slow.
[Kurt] Wrap it in Texas peach paper,
put it back in the smoker for another six hours,
until it comes to 180 degrees.
-Next step. -Mojo Criollo.
Red onion, garlic,
orange juice, lemon juice,
lime juice, oregano, salt...
[Guy] ...and a little bit of oil.
All right, kids. Grape drink.
-Are we ready to shred it? -Hit it.
Look at that bark right there. Great smoke on it.
[Kurt] When we add this to it,
it really brightens the whole thing up.
[Guy] The acid, the orange, the garlic,
a little taste of the oregano, balances out
the sweetness, and the char, and the smoke. Delicious.
Next up, what do we build?
-[Kurt] Sour sausage. -Let's go.
Fermentum, it feeds the bacteria that causes
the transformation from nitrate to nitrite.
Out of my pay scale, Chef.
Dextrose adds another level of tanginess.
Cayenne pepper,
Korean red pepper,
coriander,
dry mustard,
Vietnamese pepper,
caraway, paprika,
-salt... -Granulated garlic.
[Kurt] ...a little pink salt.
-Mix this up. -[Kurt] With some pork that we grind in-house.
-Yep. -That will go into the sausage casing.
-Twist them up. -[Kurt] Put them in the refrigerator overnight,
and then smoke them in the smoker.
[Guy] 190.
[Kurt] For six hours.
If you don't have enough work, why don't you make bacon?
And you add salt.
-Vietnamese black pepper. -No kidding!
Pink salt, a little sugar.
[Guy] How long are we gonna let this dry rub on?
Five days, then it's gonna go in the smoker...
-[Guy] Everything's 190. -...four to five hours.
[Guy] Cool it, cut it.
What do we got going?
House made barbecue sauce.
Some oil,
onions in the pan, a little garlic,
apple cider vinegar,
tomato paste,
Not starting off with a ketchup base.
-No. -You're gonna just chef this thing
-all the way through. -[Kurt] Brown sugar.
[Guy] Worcestershire, liquid smoke.
Salt, allspice,
ground cloves, dry mustard,
Vietnamese black pepper, cayenne.
-[Guy] A little water. -[Kurt] Simmer it for 15 minutes,
and then, we're gonna blend it up.
Bacon's done, sausage is done,
-and the bun you make. -[Kurt] Yes.
Pickled veggies, carrots,
cauliflower, a little turmeric in that.
You make your own pepperoncinis?
Yes. We actually grow those.
We have a local organic farmer...
-[Guy] I'm out! -[chuckles]
House made sriracha mayo.
Ah-hah, there we go!
[Kurt] We split a sausage link.
-Some of the pork shoulder with the criollo sauce on it. -Yeah.
-House made bacon. -[Kurt] Oh, man!
-[chuckling] That's all you need to serve, bro. -[Kurt chuckles]
That gives me goosebumps.
Bacon's delicious, rendered enough.
When you're working with such few ingredients,
and such simple equipment,
your discipline and your expertise
have to be spot-on, which they are.
This is high-level barbecue.
Whole Hog sandwich up for Jeff.
The pork is perfectly cooked.
It's good spice, but it's not overpowering.
The flavor of the smoke, that's my favorite.
Egg Rolls coming up.
Not only is the food amazing, but the rig itself.
-[Guy] Can you really sleep in the rig? -Yes.
The top goes up three and a half feet.
[Guy] That's awesome!
It's kind of like the modern-day mammoth hunt.
You find out where Kurt is this weekend,
and you eat for a week.
I'm in the "wow zone" right now, folks,
so listen, we're not going anywhere.
I gotta finish eating this.
-Fortunately, there's a camper that I can sleep in. -[chuckles]
When we come back, we're gonna make something else.
Pineapple Express for Jeff.
The Pineapple Express felt like Hawaii finally said
"Aloha" to the South.
See you in a bit.
Welcome back, Triple D, hanging out
in some random parking lot with a crazy man.
You're one of the first chefs that I've met
that has departed from the classic cooking
and gone into barbecue, but you treat this
like you are running a five start restaurant.
Order of ribs up for Natalie.
Have you had everything on the menu?
Yes. The Pineapple Express is by far my favorite.
There's pastrami on it, pineapple, and then coleslaw.
Phenomenal.
[Guy] So now, we're into...
-House made pastrami for the Pineapple Express. -All right, let's see it.
[Kurt] Making the brine.
So, we're gonna add a little water, salt,
brown sugar, pickling spice.
-[Guy] With a bunch of chile de arbol in there. -[Kurt] Mmm-hmm.
Vietnamese black pepper! Curing salt.
A little garlic,
-honey. -[Guy] So, let this steep, cool it down,
pour it over the top of the brisket,
and how long are we gonna let this brine?
[Kurt] Three days. We'll make our dry rub for that.
Gonna crush up
some coriander seed, black pepper.
-Hold the table down, would you? -[Guy] I'm trying to.
[Kurt] Pack it on, you know?
-This will go on the smoker, again 190. -Yep.
[Guy] To what temp?
[Kurt] 150, 160.
While this is working, what are we getting into?
-Coleslaw, wangy dressing. -Is that the name?
That's the name.
Mayonnaise, a seasoned rice vinegar,
white wine vinegar,
sambal.
Or all the balls.
It doesn't just have to be some.
-Granulated garlic. -[Kurt] Sugar.
Mixy, mixy.
Then, we'll add banana peppers
to make it a little more wangy.
A little bit more extra-wangy.
[Kurt] Add a little bit of the dressing on there,
and then we do the washing machine.
-[Guy] You're really building up that forearm strength. -[Kurt] Mmm-hmm.
What's this pineapple thing?
[Kurt] Golden pineapple, sliced thin.
-Grown in Hawaii? -Yep.
The golden pineapple really tastes like,
-almost candied pineapple. -Mmm-hmm.
[Guy] And you're gonna smoke it.
To dry that pineapple ring out a little bit,
-and concentrate the flavors even more. -Even more.
-I trust you. -It's kind of like pineapple bacon.
-I don't trust you, actually. -[chuckles]
I'm gonna wear my seat belt.
[Kurt] Cook off our pastrami and our smoked pineapple ring.
House made bun, a little sriracha mayo,
coleslaw,
pastrami,
smoked golden pineapple.
I could smell the smoke.
The smoked pastrami is delicious.
Pineapple's the right size.
A ton of smoke on it.
Fortunately, you have the wangy slaw
cutting through some of the richness,
some of the sweetness.
It's way beyond a pastrami sandwich.
It's more of a meal. It's outstanding.
[server] Pineapple Express.
The pastrami was really savory, juicy.
I love all the little crispy bits that are on the outside,
then you have that sweet from the pineapple.
It's like, the perfect combination. [chuckles]
If this guy had a brick-and-mortar, he'd have a line out the door?
-Absolutely. -[customer] It's my Saturday ritual.
I go work out, and I eat the ribs.
You work out just so you can do this.
-Yeah. -Yeah. That's my motto, also.
Kurt puts a lot of care into everything he does.
This is simple food done really, really well.
Every year, I do a big event in Palm Springs
for the Stagecoach music festival,
where I invite the greatest barbecue chefs
from around the country,
six of them, to come and participate.
I want you to be one of them this year.
I would love that.
You are the real deal. Well done.
Up next, we're sticking to Santa Barbara...
Dangerous.
...for some down-home cooking...
That's one of the best pot pies
I have had in a really long time.
...alongside a shrimp and curry flavor fest.
Oh, my goodness!
That's fantastic!
Up here in Santa Barbara,
on the corner of Canon Perdido and Milpas.
Now, we're here to check out a joint
where this wife and wife team are doing
American comfort food their way,
pot pie,
shrimp curry,
and donuts.
That's what I'm looking for!
You can find this place right here,
'cause there's a big cow on the roof.
Wait a second!
-Where's the cow? -[cow mooing]
This is Bossie's.
You're gonna drop a K-fry?
Not pretentious, great food.
[Lauren] I'm gonna finish up that persimmon salad.
It's food with integrity. It's locally sourced.
[Guy] And it's quite the eclectic menu
coming from chef/owners Christina Olufson
and Lauren Herman.
When I read the menu, I see all kinds of things.
Vegan,
we got salmon,
[chuckling] we got burgers,
-Korean fried chicken! -Yeah.
[Guy] But one thing they don't have,
that signature cow that stood on top
of this old 1930s dairy.
-2020, the cow fell? -[Lauren] Yep.
She was mootered.
-[both laugh] -[cow mooing]
As the mayor of Flavortown, I am asking,
please come together, and let's figure out
how to get the cow back on the roof.
[chants] Bossie!
-It's what makes Bossie's Bossie's. -Yes.
[Guy] What are we making today, Chef?
Our chicken pot pie.
It's flaky, it's warm, it's comfy,
and it really feels like home.
-So you have a full-blown, old-school rotisserie. -[Lauren] Yep.
So that's where we're gonna put the chicken.
-Yeah. -To put in the pot pie.
[Lauren] Yeah. Mix together salt, pepper,
our onion powder, garlic powder,
and I get inside and out of all the birds.
What about the dry herbs?
[Lauren] Thyme, sage,
and some rosemary.
Finish that on the birds, inside and out.
We're gonna go right on the spit.
190 degrees,
and then 245 for 35 minutes.
-[Guy] To brown it up. -[Lauren] Yeah.
And then, we'll butcher it,
take off the skin, keep the meat for the pot pie.
[Guy] Do we make stock with the bones?
-[Lauren] Yep. -Let's see it.
[Lauren] We have our mirepoix,
fresh thyme, parsley, bay leaf.
[Guy] Peppercorns and water. How long is this gonna go?
At least 24 hours. I reduce it by half.
Strain out our stock, and now we're ready
-to make the filling for the pot pie. -[Guy] Okay.
Olive oil in the pan,
rosemary, a couple arbol chiles,
-mirepoix, a little garlic. -Got it.
[Lauren] We're gonna make the roux.
We have butter melted,
then we're gonna add our flour.
Now, we're gonna add our stock to our roux,
and our mirepoix that we sweated out earlier,
pull out your rosemary and your arbol chile.
Those would be little surprises. There's a chile!
[Lauren] We have our kale,
pulled chicken.
[Guy] Some roasted potatoes, and S and P.
-[Lauren] Right. -[Guy] What are we doing for dough?
Christina's famous dough.
We're gonna add our AP flour,
salt, and a little bit of sugar,
and then, we're gonna add
really cold, cubed butter, and once this starts to get
-the butter worked down... -Like gravel.
[Lauren] ...we're gonna put our apple cider vinegar
to the water, so it's equally distributed.
That's an interesting technique.
-[Lauren] Once it's mixed up... -[Guy] Cool it down again.
Then, roll it out.
-[Lauren] Cut the rounds. -[Guy] Top and bottom.
[Lauren] Put our pie dough in the base.
-We have our filling. -That's a good sized portion, there.
Our top on. Take your edges, pull them over.
And then, we got a little egg wash.
Bake at 350
for about 45 minutes to an hour,
-till it's golden brown. -[Guy] Well done!
Not overcooked, but "well done" as in...
You know what I mean.
The crust is so flaky.
The filling is creamy and not runny.
The roasted chicken is really tender, not dried out.
It's real flavor. I mean, if you're gonna make
chicken pot pie, then why not get the real deal?
That's one of the best pot pies
I have had in a really long time.
[whistles]
[Christina] Pot pies are coming right now.
[diner 1] It's so juicy.
It's a succulent chicken. Can't stop eating it.
[diner 2] It's great when you open it up,
just to see, like, all the vegetables.
Crisp on top, flaky underneath.
It is delicious.
-Best thing on the menu. -The donuts.
-[male diner] Yes. -The donuts?
You have to have one.
In Santa Barbara, Christina is probably known for her donuts.
[diner 3] I became obsessed with them at one point.
It was a problem.
I mean, look at this.
Square donuts.
Dangerous.
-I'm not even a sweets guy, and that looks delicious. -[Christina chuckles]
Everything that I've had has been amazing.
I got lemongrass curry, table 17, let's go.
Today, I've had the Thai curry.
The shrimp with the curry sauce
and the peanuts all go together beautifully.
[Guy] Take me to Flavortown, sister.
[Lauren] Lemongrass Thai curry.
A little olive oil in the pan,
-sliced onion... -[Guy whistles]
[Lauren] ...fresh lemongrass,
garlic cloves, fresh ginger,
Thai chili, a little arbol chile.
Get this nice and ripping, sweat down.
Green curry paste,
coconut milk,
turmeric, salt, pepper,
and then, I add a little bit of water,
and I'll cook this down for a couple hours,
then I'm gonna buzz it.
So easy! What's the next step after this?
[Lauren] Grill our shrimpers.
What did you just say?
[chuckling] Shrimpers.
We do a little herb salad, with fish sauce vinaigrette.
Fish sauce, sugar,
lemon juice,
garlic, and honey.
We can start plating.
Lemongrass curry.
How much rice do you want, Chef?
[Lauren] About a spoon and a half, good heapers.
-Heapers for the shrimpers? -[Lauren] Yep.
Put down our veggies, some bok choy and broccolini.
Place our shrimp on top.
Salad with scallion, mint, basil, cilantro, and peanuts.
The fish sauce vinaigrette we made earlier,
and that goes over the top of the shrimps.
I took you off of "shrimpers."
-You said "shrimps." -I did.
[Guy] Delicious.
From the fresh herbs, which just sing,
oh my goodness, to the barely sauteed greens,
to the peanut,
to the point that you grilled the shrimp medium rare.
They're still cooking when they get into this hot sauce,
and yet, they're just snappy.
Mmm! That's fantastic.
Good, good, good.
I've got four shrimp curries ready.
It's just fresh, and light, and really flavorsome.
The crunch of the peanuts adds some textural contrast.
[diner 4] I love that it has a little bit of spice
on the back end. Just all-around delicious.
[Lauren] Throwing pork belly down.
If you want to get something amazing,
it's a great place to eat.
Delicious food, and everything that I see that you do,
you do with intention.
It's not like, "Oh yeah, well, we gotta have
a, you know, BLT on the menu."
It's a good one, though.
[laughs]
Did you hear what that was, folks?
-That was a dare, like "You gotta come back." -[chuckles]
Oh, I'll be back.
-You rock, Chef. Well done. -Thanks, Guy.
Watch out for these two.
If you see them walking your way,
-go, run that way! -[Lauren and Christina laugh]
[Guy] Coming up,
we're headed to Vegas...
-It's like a magic trick. -...for some amped-up kabob creations...
Wow! That's no joke.
-...and tandoori chicken... -Yeah, I'll take whatever you're gonna give me.
...you just gotta dig in to.
Look at my fingers.
I mean, you can tell where I've been.
It's either gonna be
a gingerbread cookie, or an oatmeal cookie,
and you make both of them.
-[both laugh] -[Guy] I'm leaving.
Keep your cow.
[both laugh]
All right, here's something you didn't know.
When I went to college
here in Las Vegas, I worked at a meat processing plant.
I did everything from unload trucks,
to clean the floors,
to make the burger patties.
I worked my way up to being a salesman,
and I used to cruise up and down
the streets of Las Vegas, checking out
the mom-and-pop joints, so I'm here at the corner
of Flamingo and Jones, and nothing I see around here
looks familiar,
'cause if it had, I would have stopped
at Chickpeas Mediterranean Cafe.
Beef Shawarma Bowl.
Coming here makes you happy.
You want everything on the menu.
[Shahin] Samosa lamb.
[patron 1] You walk up and you think,
"Oh, it's gotta be a chain."
You come inside, and it's like,
"Oh, my gosh. This is family cooking."
From one end of the counter to the next.
[Guy] And behind that counter,
you'll find the man behind the menu,
Iranian-born Shahin Moghbel.
I came here in 1976 to go to high school.
[Guy] Did you go to school to be a chef, or...
No, no. Engineer.
Close to being a chef.
-2008, when there was a market crash... -Right.
...I got into the restaurant business.
How do you describe the restaurant to people?
[Shahin] Street food from the Middle East...
-Uh-huh. -...from the Mediterranean.
Beef Soltani Kabob ready.
They have, kind of, like, a fillet.
Sometimes, I might eat Ground Beef Kabob.
It's very light and tasty.
There's two different types of kabobs?
[Shahin] Right. Beef tenderloin kabob...
-[Guy] Okay. -[Shahin] ...which is called Beef Barg,
and the Ground Beef Kabob.
[Guy] All right, brother.
We're gonna make the marinade for our beef tenderloin.
-[Guy] So, the onions... -[Shahin grunting] There we go.
-[Guy] Puree them. -[Shahin] And then, we're gonna strain them.
[Guy] Looks like mashed potatoes.
You'd be very surprised if you took a bite of that.
[Shahin] Pepper, garlic powder,
kosher salt, and...
[Guy] A little saffron water, to give the color.
[Shahin] And the taste.
Now, we're going to make our beef tenderloin kabob.
This has been cut into strips.
We're gonna use the dull side of the knife
-to make it-- -This is your tenderizing process?
-[Shahin] Tenderize it. -I'll buy you a mallet or something, if you want.
-[Shahin] This is better. Trust me. -[Guy] Okay.
You have the knife. I'm gonna trust you.
[Shahin] Thread our skewer,
put your marinade on it.
-[Guy] The saffron color on that is outrageous. -[Shahin] Oh, it's amazing.
Wrap it in plastic wrap.
Put it in the fridge.
-[Guy] Twenty-four hours. -[Shahin] Right.
The other kabob is the ground beef.
We do it over there with the machine.
-You have a kabob making machine? -Yes.
-You've seen it before. -No.
-Yes, and you were scared of it. -No!
[worker] This is the kabob machine.
I don't know what part not to touch.
-I'm gonna get something caught in there. -[chuckles]
I'm scared of you.
[chuckling] Oh, okay.
We buy chuck roll,
then we grind it in our grinder.
[Guy] You take the pulp of the onion that we have.
That's right. Salt, black pepper,
garlic powder,
beef stock that we make.
Put that in the hopper
[Guy] And that's when it starts "hoppening."
Exactly.
This is a one-inch skewer.
Slowly go up,
press the meat.
Wow! That's no joke. Now, how far...
-Let me do it. -Why?
I'm a trained professional.
-I know. -I have a truck driver's license.
-[chuckles] -[truck horn honking]
I wasn't gonna put my hand in there.
I've cooked in kitchens my whole life.
Just 'cause I don't have the Kabobinator 9000...
Now, how long do those take to cook?
-[Shahin] Six to seven minutes. -[Guy] Got it.
[Shahin] Rice pilaf,
the beef tenderloin,
butter, and saffron.
Release the front.
Release the back.
And abracadabra.
[Shahin] And there's your ground beef. Off it goes.
It's like a magic trick.
[Shahin] Grilled tomato, and voila.
Try the ground beef kabob first.
The way it's compressed gives it a different texture.
-You can't tell this is ground beef. -[Guy] No.
The saffron butter...
The fillet, it is tender, not overcooked.
I don't know which one I like better.
Two totally different textures.
The ground meat's a little bit lighter,
and it is a lot,
but as you can tell, I don't like it.
[Shahin chuckles]
[Shahin] More butter and saffron.
I can't decide which one I like better.
It has a lot of flavor in it.
-Have you had kabobs like this before? -[Biaggio] Not this good.
I'm a huge fight fan,
and anybody that's been in my garage knows
that there's two big things that hang on my wall.
One is a picture of your dad,
and two is boxing trunks from your grandfather,
and that's the one and only Ali.
Know your history, now getting into MMA,
seeing you fight.
This place, I could eat, like, at any time,
'cause when I'm in camp, I can't eat bad food,
but I could eat something like this.
All day, every day.
Very good, very clean.
[Guy] I mean, this is an example
of what you find in Vegas.
You can pull in to a place like this,
and transport to another country.
It's a melting pot.
-[Guy] Yeah. -Like New York.
People from all walks of life all over the world come here.
[Shahin] Tandoori chicken.
One of my favorite dishes is tandoori chicken.
It's, like, tender and moist.
[Guy] What is the dish that we're getting ready to make?
Tandoori chicken.
-[Guy] A couple rocks get put in? -[Shahin] Yep.
This is actually black salt.
It's black because of sulfur content in it.
-And then, when they grind it, it becomes pink like that. -Huh!
-Wow! You get the sulfur right off the bat. -It's from the Himalayas.
-The Himalayas. -I mean, that's like egg salt.
Whoa!
[Shahin] We are making the marinade,
starting with straining the yogurt.
[Guy] What makes it so strange?
"Strained." [chuckles]
Chaat masala,
garam masala,
coriander,
cumin powder,
fenugreek,
fresh lemon juice,
Kashmiri chili pepper.
It's not hot.
-It just gives it that color. -Beautiful red color.
-The sulfur salt. -Kosher salt.
Turmeric, ginger garlic paste,
and olive oil.
[Guy] So, we're gonna rub this on,
and then, it goes on the vertical rotisserie.
-[Shahin] About an hour, hour and a half. -[Guy] Okay.
So now, we're gonna make tzatziki.
Yogurt, Persian cucumbers,
kosher salt,
black pepper,
-garlic, dried mint. -[Guy] Some dill.
[Shahin] So that's what it looks like.
The Chicken Tandoori is done.
-Do I get the whole little metal thing, and everything? -No!
I was gonna ask you, what part do you want?
[Guy] I'll take whatever you're gonna give me.
I like that he's got scissors out for it.
[Shahin] Cilantro on top.
[Guy] I love the color.
Dip it in the tzatziki sauce.
[Guy] It is very tender.
It's almost fall-off-the-bone.
I'm surprised that it actually stays on the rotisserie.
The tzatziki is actually
probably my favorite part of this.
That Persian cucumber works all the way through it,
and also the... What did you call it? Strange yogurt?
[chuckles]
[Guy] It's nice, and thick, and tangy, and rich.
This is a good cross between a bit of ethnicity
and good roasted chicken.
Well done!
[Shahin] All right.
Look at my fingers.
I mean, you can tell where I've been.
[patron 2] The tandoori chicken is very good.
It has a very unique flavor.
[patron 3] I like the picture,
and I like the smell of it. [chuckles]
Excellent. Very nice food.
[Guy] Well, you're a guy that likes people,
you love culture, you love food,
and you get to do what you want to do,
how you want to do it.
-Good job, my friend. -[Shahin] Thank you.
[Guy] Good job.
So, was this a great road trip or what?
But don't you worry,
I got plenty more joints to find all over this country!
I'll be looking for you next time
on Diners, Drive-Ins, and Dives.
Who's the actor that he reminds me of?
You know who I'm talking about, right?
He plays the dad a lot.
-[crew chuckling] -George Clooney, maybe, huh?
No? [chuckles]
-[crew chuckling] -I was gonna call you "Mr. Clooney" the entire time.