1 00:00:00,767 --> 00:00:01,634 Hey, everybody! 2 00:00:01,667 --> 00:00:02,934 I'm Guy Fieri, and we're rolling out, 3 00:00:02,934 --> 00:00:06,800 looking for America's greatest diners, drive-ins, and dives! 4 00:00:07,467 --> 00:00:08,967 This trip... 5 00:00:08,967 --> 00:00:10,767 -I'm gonna wear my seat belt. -...we're hitting the smoker... 6 00:00:10,767 --> 00:00:12,600 Low, and very slow. 7 00:00:12,667 --> 00:00:15,066 -...skewers... -You have a kabob making machine? 8 00:00:15,066 --> 00:00:16,100 ...and spinners... 9 00:00:16,166 --> 00:00:18,767 So you have a full-blown, old-school rotisserie. 10 00:00:18,767 --> 00:00:21,400 ...like at a lights-out Mediterranean joint in Las Vegas... 11 00:00:21,467 --> 00:00:23,200 You can pull in to a place like this, 12 00:00:23,266 --> 00:00:24,400 and transport to another country. 13 00:00:24,400 --> 00:00:26,767 ...a classic comfort spot in Santa Barbara... 14 00:00:26,767 --> 00:00:28,300 Take me to Flavortown, sister. 15 00:00:28,367 --> 00:00:30,367 ...along with a smoking food truck... 16 00:00:30,367 --> 00:00:31,700 That gives me goosebumps. 17 00:00:31,767 --> 00:00:34,100 ...going the extra mile with their meats. 18 00:00:34,166 --> 00:00:36,767 This is high-level barbecue. 19 00:00:36,767 --> 00:00:38,567 That's all right here, right now, 20 00:00:38,567 --> 00:00:40,800 on Diners, Drive-Ins, and Dives. 21 00:00:52,467 --> 00:00:54,467 You know, food trucks these days, I mean, they come 22 00:00:54,467 --> 00:00:56,100 in every shape, size, form, 23 00:00:56,166 --> 00:00:57,667 offering all different types of food, 24 00:00:57,667 --> 00:00:59,700 chefs with all different kinds of background, 25 00:00:59,767 --> 00:01:01,467 so I'm here in the Santa Barbara area, 26 00:01:01,467 --> 00:01:03,467 and I'm hearing about this barbecue trailer 27 00:01:03,467 --> 00:01:05,467 with a chef... Well, he's using a stick burner, 28 00:01:05,467 --> 00:01:07,066 but the dude is classically trained. 29 00:01:07,066 --> 00:01:08,467 Well, the thing that's kind of weird 30 00:01:08,467 --> 00:01:09,867 is he's only open two days a week. 31 00:01:09,867 --> 00:01:11,166 Two days a week, and he's getting 32 00:01:11,166 --> 00:01:12,166 this kind of recognition? 33 00:01:12,166 --> 00:01:13,567 You know I gotta check it out. 34 00:01:13,567 --> 00:01:15,767 This is The Chef's Touch BBQ Rig. 35 00:01:17,300 --> 00:01:19,166 Brisket sandwich up for Vivian. 36 00:01:19,166 --> 00:01:21,967 Kurt pays attention to every single detail. 37 00:01:21,967 --> 00:01:23,166 [Kurt] Sawing one brisket. 38 00:01:23,166 --> 00:01:25,800 It is just the most incredible barbecue you'll ever have. 39 00:01:25,867 --> 00:01:28,066 [Guy] All from the back of a souped-up rig, 40 00:01:28,066 --> 00:01:31,000 towed by a real deal chef turned pitmaster, 41 00:01:31,066 --> 00:01:32,200 Kurt Alldredge. 42 00:01:32,200 --> 00:01:34,867 You're bringing in old-school, low-and-slow barbecue, 43 00:01:34,867 --> 00:01:36,000 -on the stick burner. -[Kurt] Yes. 44 00:01:36,066 --> 00:01:37,767 That is the least easy thing in the world. 45 00:01:37,767 --> 00:01:39,467 [Kurt] I serve two days a week. 46 00:01:39,467 --> 00:01:41,367 -It takes me the rest of the week to get ready. -[Guy] You're an animal. 47 00:01:41,367 --> 00:01:44,867 -Let's do a Whole Hog. -The ultimate, Whole Hog, it's always a favorite. 48 00:01:44,867 --> 00:01:46,867 You've got bacon, sausage, and pork. 49 00:01:46,867 --> 00:01:48,600 Mouthwatering goodness. 50 00:01:48,667 --> 00:01:50,367 -[Guy] What is the dish you're making? -This is for The Whole Hog. 51 00:01:50,367 --> 00:01:52,000 You make the bun, you make the bacon, 52 00:01:52,066 --> 00:01:54,000 -you make the sausage, you make the pulled pork. -Yes. 53 00:01:54,066 --> 00:01:56,600 Making the dry rub for the pork butt, this is a brown sugar... 54 00:01:56,667 --> 00:01:58,300 -[Guy] Kosher salt. -...Vietnamese pepper. 55 00:01:58,367 --> 00:02:00,867 -Vietnamese pepper? -Vietnamese. It's hot, be careful. 56 00:02:00,867 --> 00:02:03,500 -Fresh ground is what I love about it. -[Kurt] Garlic powder. 57 00:02:03,567 --> 00:02:04,867 So this goes, what? Twenty-four hours? 58 00:02:04,867 --> 00:02:06,100 [Kurt] Twenty-four, 48, 59 00:02:06,100 --> 00:02:09,400 then we let it air-dry in the refrigerator overnight, 60 00:02:09,467 --> 00:02:11,033 and then, we hit the smoker. 61 00:02:11,033 --> 00:02:13,100 -[Guy] And what are we smoking with? -[Kurt] 100% almond wood. 62 00:02:13,166 --> 00:02:14,100 [Guy] What temp are we running at? 63 00:02:14,100 --> 00:02:15,967 [Kurt] 190, for about 12 hours. 64 00:02:15,967 --> 00:02:18,100 Low, and very slow. 65 00:02:18,100 --> 00:02:19,867 [Kurt] Wrap it in Texas peach paper, 66 00:02:19,867 --> 00:02:22,066 put it back in the smoker for another six hours, 67 00:02:22,066 --> 00:02:23,767 until it comes to 180 degrees. 68 00:02:23,767 --> 00:02:25,166 -Next step. -Mojo Criollo. 69 00:02:25,166 --> 00:02:26,867 Red onion, garlic, 70 00:02:26,867 --> 00:02:28,367 orange juice, lemon juice, 71 00:02:28,367 --> 00:02:30,567 lime juice, oregano, salt... 72 00:02:30,567 --> 00:02:31,867 [Guy] ...and a little bit of oil. 73 00:02:31,867 --> 00:02:33,367 All right, kids. Grape drink. 74 00:02:33,367 --> 00:02:34,567 -Are we ready to shred it? -Hit it. 75 00:02:34,567 --> 00:02:36,567 Look at that bark right there. Great smoke on it. 76 00:02:36,567 --> 00:02:37,867 [Kurt] When we add this to it, 77 00:02:37,867 --> 00:02:40,100 it really brightens the whole thing up. 78 00:02:40,166 --> 00:02:42,100 [Guy] The acid, the orange, the garlic, 79 00:02:42,100 --> 00:02:44,166 a little taste of the oregano, balances out 80 00:02:44,166 --> 00:02:46,567 the sweetness, and the char, and the smoke. Delicious. 81 00:02:46,567 --> 00:02:47,500 Next up, what do we build? 82 00:02:47,567 --> 00:02:48,967 -[Kurt] Sour sausage. -Let's go. 83 00:02:48,967 --> 00:02:51,567 Fermentum, it feeds the bacteria that causes 84 00:02:51,567 --> 00:02:53,667 the transformation from nitrate to nitrite. 85 00:02:53,667 --> 00:02:54,967 Out of my pay scale, Chef. 86 00:02:54,967 --> 00:02:57,400 Dextrose adds another level of tanginess. 87 00:02:57,467 --> 00:02:58,367 Cayenne pepper, 88 00:02:58,367 --> 00:02:59,367 Korean red pepper, 89 00:02:59,367 --> 00:03:00,300 coriander, 90 00:03:00,367 --> 00:03:01,266 dry mustard, 91 00:03:01,266 --> 00:03:02,166 Vietnamese pepper, 92 00:03:02,166 --> 00:03:03,567 caraway, paprika, 93 00:03:03,567 --> 00:03:05,100 -salt... -Granulated garlic. 94 00:03:05,166 --> 00:03:06,533 [Kurt] ...a little pink salt. 95 00:03:06,533 --> 00:03:08,667 -Mix this up. -[Kurt] With some pork that we grind in-house. 96 00:03:08,667 --> 00:03:10,967 -Yep. -That will go into the sausage casing. 97 00:03:10,967 --> 00:03:13,100 -Twist them up. -[Kurt] Put them in the refrigerator overnight, 98 00:03:13,166 --> 00:03:14,600 and then smoke them in the smoker. 99 00:03:14,667 --> 00:03:15,867 [Guy] 190. 100 00:03:15,867 --> 00:03:17,033 [Kurt] For six hours. 101 00:03:17,066 --> 00:03:19,166 If you don't have enough work, why don't you make bacon? 102 00:03:19,166 --> 00:03:20,467 And you add salt. 103 00:03:20,467 --> 00:03:22,500 -Vietnamese black pepper. -No kidding! 104 00:03:22,567 --> 00:03:24,100 Pink salt, a little sugar. 105 00:03:24,100 --> 00:03:25,467 [Guy] How long are we gonna let this dry rub on? 106 00:03:25,467 --> 00:03:27,367 Five days, then it's gonna go in the smoker... 107 00:03:27,367 --> 00:03:29,100 -[Guy] Everything's 190. -...four to five hours. 108 00:03:29,166 --> 00:03:30,367 [Guy] Cool it, cut it. 109 00:03:30,367 --> 00:03:31,266 What do we got going? 110 00:03:31,266 --> 00:03:32,467 House made barbecue sauce. 111 00:03:32,467 --> 00:03:33,400 Some oil, 112 00:03:33,467 --> 00:03:35,166 onions in the pan, a little garlic, 113 00:03:35,166 --> 00:03:36,367 apple cider vinegar, 114 00:03:36,367 --> 00:03:37,266 tomato paste, 115 00:03:37,266 --> 00:03:39,100 Not starting off with a ketchup base. 116 00:03:39,100 --> 00:03:40,300 -No. -You're gonna just chef this thing 117 00:03:40,367 --> 00:03:41,867 -all the way through. -[Kurt] Brown sugar. 118 00:03:41,867 --> 00:03:43,600 [Guy] Worcestershire, liquid smoke. 119 00:03:43,667 --> 00:03:44,967 Salt, allspice, 120 00:03:44,967 --> 00:03:46,367 ground cloves, dry mustard, 121 00:03:46,367 --> 00:03:48,000 Vietnamese black pepper, cayenne. 122 00:03:48,000 --> 00:03:50,266 -[Guy] A little water. -[Kurt] Simmer it for 15 minutes, 123 00:03:50,266 --> 00:03:51,266 and then, we're gonna blend it up. 124 00:03:51,266 --> 00:03:53,100 Bacon's done, sausage is done, 125 00:03:53,166 --> 00:03:54,667 -and the bun you make. -[Kurt] Yes. 126 00:03:54,667 --> 00:03:56,000 Pickled veggies, carrots, 127 00:03:56,066 --> 00:03:57,500 cauliflower, a little turmeric in that. 128 00:03:58,467 --> 00:03:59,767 You make your own pepperoncinis? 129 00:03:59,767 --> 00:04:01,300 Yes. We actually grow those. 130 00:04:01,367 --> 00:04:03,100 We have a local organic farmer... 131 00:04:03,767 --> 00:04:05,100 -[Guy] I'm out! -[chuckles] 132 00:04:05,100 --> 00:04:06,667 House made sriracha mayo. 133 00:04:06,667 --> 00:04:07,667 Ah-hah, there we go! 134 00:04:07,667 --> 00:04:09,133 [Kurt] We split a sausage link. 135 00:04:09,133 --> 00:04:12,100 -Some of the pork shoulder with the criollo sauce on it. -Yeah. 136 00:04:12,100 --> 00:04:14,600 -House made bacon. -[Kurt] Oh, man! 137 00:04:19,900 --> 00:04:21,467 -[chuckling] That's all you need to serve, bro. -[Kurt chuckles] 138 00:04:21,467 --> 00:04:22,700 That gives me goosebumps. 139 00:04:22,767 --> 00:04:24,900 Bacon's delicious, rendered enough. 140 00:04:24,967 --> 00:04:27,100 When you're working with such few ingredients, 141 00:04:27,100 --> 00:04:28,900 and such simple equipment, 142 00:04:28,967 --> 00:04:30,867 your discipline and your expertise 143 00:04:30,867 --> 00:04:34,066 have to be spot-on, which they are. 144 00:04:34,066 --> 00:04:36,467 This is high-level barbecue. 145 00:04:36,467 --> 00:04:38,166 Whole Hog sandwich up for Jeff. 146 00:04:38,166 --> 00:04:39,467 The pork is perfectly cooked. 147 00:04:39,467 --> 00:04:41,800 It's good spice, but it's not overpowering. 148 00:04:41,867 --> 00:04:44,200 The flavor of the smoke, that's my favorite. 149 00:04:44,266 --> 00:04:45,667 Egg Rolls coming up. 150 00:04:45,667 --> 00:04:48,667 Not only is the food amazing, but the rig itself. 151 00:04:48,667 --> 00:04:50,200 -[Guy] Can you really sleep in the rig? -Yes. 152 00:04:50,266 --> 00:04:52,166 The top goes up three and a half feet. 153 00:04:52,166 --> 00:04:53,166 [Guy] That's awesome! 154 00:04:53,200 --> 00:04:54,767 It's kind of like the modern-day mammoth hunt. 155 00:04:54,767 --> 00:04:56,266 You find out where Kurt is this weekend, 156 00:04:56,266 --> 00:04:57,700 and you eat for a week. 157 00:04:57,767 --> 00:04:59,200 I'm in the "wow zone" right now, folks, 158 00:04:59,266 --> 00:05:00,467 so listen, we're not going anywhere. 159 00:05:00,467 --> 00:05:01,867 I gotta finish eating this. 160 00:05:01,867 --> 00:05:03,967 -Fortunately, there's a camper that I can sleep in. -[chuckles] 161 00:05:03,967 --> 00:05:05,700 When we come back, we're gonna make something else. 162 00:05:05,767 --> 00:05:07,166 Pineapple Express for Jeff. 163 00:05:07,166 --> 00:05:10,767 The Pineapple Express felt like Hawaii finally said 164 00:05:10,767 --> 00:05:12,367 "Aloha" to the South. 165 00:05:12,367 --> 00:05:13,233 See you in a bit. 166 00:05:18,066 --> 00:05:19,600 Welcome back, Triple D, hanging out 167 00:05:19,667 --> 00:05:21,300 in some random parking lot with a crazy man. 168 00:05:21,367 --> 00:05:23,100 You're one of the first chefs that I've met 169 00:05:23,166 --> 00:05:25,367 that has departed from the classic cooking 170 00:05:25,367 --> 00:05:28,266 and gone into barbecue, but you treat this 171 00:05:28,266 --> 00:05:30,166 like you are running a five start restaurant. 172 00:05:30,166 --> 00:05:31,667 Order of ribs up for Natalie. 173 00:05:31,667 --> 00:05:32,767 Have you had everything on the menu? 174 00:05:32,767 --> 00:05:35,867 Yes. The Pineapple Express is by far my favorite. 175 00:05:35,867 --> 00:05:38,467 There's pastrami on it, pineapple, and then coleslaw. 176 00:05:38,467 --> 00:05:39,867 Phenomenal. 177 00:05:39,867 --> 00:05:41,400 [Guy] So now, we're into... 178 00:05:41,467 --> 00:05:44,100 -House made pastrami for the Pineapple Express. -All right, let's see it. 179 00:05:44,100 --> 00:05:45,066 [Kurt] Making the brine. 180 00:05:45,100 --> 00:05:46,867 So, we're gonna add a little water, salt, 181 00:05:46,867 --> 00:05:48,367 brown sugar, pickling spice. 182 00:05:48,400 --> 00:05:50,266 -[Guy] With a bunch of chile de arbol in there. -[Kurt] Mmm-hmm. 183 00:05:50,266 --> 00:05:52,400 Vietnamese black pepper! Curing salt. 184 00:05:52,467 --> 00:05:53,600 A little garlic, 185 00:05:53,600 --> 00:05:55,667 -honey. -[Guy] So, let this steep, cool it down, 186 00:05:55,667 --> 00:05:57,066 pour it over the top of the brisket, 187 00:05:57,066 --> 00:05:58,467 and how long are we gonna let this brine? 188 00:05:58,467 --> 00:06:00,266 [Kurt] Three days. We'll make our dry rub for that. 189 00:06:00,266 --> 00:06:01,166 Gonna crush up 190 00:06:01,166 --> 00:06:02,967 some coriander seed, black pepper. 191 00:06:02,967 --> 00:06:04,867 -Hold the table down, would you? -[Guy] I'm trying to. 192 00:06:04,867 --> 00:06:05,967 [Kurt] Pack it on, you know? 193 00:06:06,000 --> 00:06:08,700 -This will go on the smoker, again 190. -Yep. 194 00:06:08,767 --> 00:06:09,600 [Guy] To what temp? 195 00:06:09,667 --> 00:06:10,767 [Kurt] 150, 160. 196 00:06:10,767 --> 00:06:12,266 While this is working, what are we getting into? 197 00:06:12,266 --> 00:06:15,367 -Coleslaw, wangy dressing. -Is that the name? 198 00:06:15,367 --> 00:06:16,400 That's the name. 199 00:06:16,467 --> 00:06:17,867 Mayonnaise, a seasoned rice vinegar, 200 00:06:17,867 --> 00:06:18,767 white wine vinegar, 201 00:06:18,767 --> 00:06:19,667 sambal. 202 00:06:19,667 --> 00:06:20,567 Or all the balls. 203 00:06:20,567 --> 00:06:21,500 It doesn't just have to be some. 204 00:06:21,567 --> 00:06:22,900 -Granulated garlic. -[Kurt] Sugar. 205 00:06:22,967 --> 00:06:24,066 Mixy, mixy. 206 00:06:24,066 --> 00:06:25,200 Then, we'll add banana peppers 207 00:06:25,266 --> 00:06:26,200 to make it a little more wangy. 208 00:06:26,266 --> 00:06:27,333 A little bit more extra-wangy. 209 00:06:27,333 --> 00:06:28,867 [Kurt] Add a little bit of the dressing on there, 210 00:06:28,867 --> 00:06:30,400 and then we do the washing machine. 211 00:06:30,400 --> 00:06:32,166 -[Guy] You're really building up that forearm strength. -[Kurt] Mmm-hmm. 212 00:06:32,166 --> 00:06:33,367 What's this pineapple thing? 213 00:06:33,367 --> 00:06:35,567 [Kurt] Golden pineapple, sliced thin. 214 00:06:35,567 --> 00:06:36,767 -Grown in Hawaii? -Yep. 215 00:06:36,767 --> 00:06:38,867 The golden pineapple really tastes like, 216 00:06:38,867 --> 00:06:40,467 -almost candied pineapple. -Mmm-hmm. 217 00:06:40,467 --> 00:06:41,800 [Guy] And you're gonna smoke it. 218 00:06:41,867 --> 00:06:43,467 To dry that pineapple ring out a little bit, 219 00:06:43,467 --> 00:06:45,867 -and concentrate the flavors even more. -Even more. 220 00:06:45,867 --> 00:06:47,600 -I trust you. -It's kind of like pineapple bacon. 221 00:06:47,667 --> 00:06:49,266 -I don't trust you, actually. -[chuckles] 222 00:06:49,266 --> 00:06:50,500 I'm gonna wear my seat belt. 223 00:06:50,500 --> 00:06:53,100 [Kurt] Cook off our pastrami and our smoked pineapple ring. 224 00:06:53,100 --> 00:06:55,367 House made bun, a little sriracha mayo, 225 00:06:55,367 --> 00:06:56,367 coleslaw, 226 00:06:56,367 --> 00:06:57,300 pastrami, 227 00:06:57,367 --> 00:06:59,000 smoked golden pineapple. 228 00:07:01,266 --> 00:07:02,300 I could smell the smoke. 229 00:07:05,367 --> 00:07:06,767 The smoked pastrami is delicious. 230 00:07:06,767 --> 00:07:07,900 Pineapple's the right size. 231 00:07:07,967 --> 00:07:08,900 A ton of smoke on it. 232 00:07:08,967 --> 00:07:11,600 Fortunately, you have the wangy slaw 233 00:07:11,667 --> 00:07:13,300 cutting through some of the richness, 234 00:07:13,367 --> 00:07:14,300 some of the sweetness. 235 00:07:14,367 --> 00:07:16,100 It's way beyond a pastrami sandwich. 236 00:07:16,100 --> 00:07:17,800 It's more of a meal. It's outstanding. 237 00:07:17,867 --> 00:07:19,266 [server] Pineapple Express. 238 00:07:19,266 --> 00:07:22,367 The pastrami was really savory, juicy. 239 00:07:22,367 --> 00:07:24,900 I love all the little crispy bits that are on the outside, 240 00:07:24,967 --> 00:07:26,667 then you have that sweet from the pineapple. 241 00:07:26,667 --> 00:07:28,367 It's like, the perfect combination. [chuckles] 242 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.