1 00:00:00,967 --> 00:00:02,233 You know, people are asking me all the time 2 00:00:02,233 --> 00:00:04,567 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,567 --> 00:00:06,767 when you were doing Triple D, how they doin'?" 4 00:00:06,767 --> 00:00:07,700 You know, I don't know. 5 00:00:07,767 --> 00:00:08,800 We should check it out. 6 00:00:08,867 --> 00:00:10,700 [engine revving] 7 00:00:10,767 --> 00:00:13,567 [Guy] Over the years, I've seen and tasted it all. 8 00:00:13,567 --> 00:00:15,500 This is ridiculous, dude. 9 00:00:15,567 --> 00:00:17,467 But it turns out it was only the beginning, 10 00:00:17,467 --> 00:00:19,500 'cause Triple D joints have been blowin' up 11 00:00:19,567 --> 00:00:21,667 and we're goin' back to see what's cookin'. 12 00:00:23,200 --> 00:00:24,567 Like on this trip. 13 00:00:24,567 --> 00:00:25,467 We're rackin' 'em... 14 00:00:25,467 --> 00:00:26,767 Ah, the ribs. 15 00:00:26,767 --> 00:00:28,667 [Guy] That's my rack right back in there. 16 00:00:28,667 --> 00:00:29,600 ...stackin' 'em... 17 00:00:29,667 --> 00:00:30,000 Mmm! 18 00:00:30,000 --> 00:00:30,467 Mmm! 19 00:00:30,467 --> 00:00:31,967 ...and hangin' 'em out to dry. 20 00:00:31,967 --> 00:00:33,867 I made a few sausages in my day, son. 21 00:00:33,867 --> 00:00:35,066 -[Chuck] And you did good. -Hmm. 22 00:00:35,767 --> 00:00:37,266 Plus we've got burnt ends 23 00:00:37,266 --> 00:00:39,567 you definitely didn't see coming in Las Vegas. 24 00:00:39,567 --> 00:00:42,367 There's nobody that says it has to be brisket to make burnt ends. 25 00:00:42,367 --> 00:00:43,467 [man] Burnt ends comin' up. 26 00:00:44,100 --> 00:00:45,266 [Guy] Mind blowing mole... 27 00:00:45,266 --> 00:00:47,166 [laughs] That stuff's smokin'. 28 00:00:47,166 --> 00:00:50,166 ...and stuffed street tacos at Belmar, New Jersey. 29 00:00:50,166 --> 00:00:54,100 Old school, real deal, Mexican cook down. 30 00:00:54,166 --> 00:00:56,166 And just down the road in Rocky Hill... 31 00:00:56,166 --> 00:00:58,066 I love the way you're rolling this. 32 00:00:58,066 --> 00:01:00,000 ...a burger joint that knows how to make its mark. 33 00:01:00,000 --> 00:01:00,867 ...a burger joint that knows how to make its mark. 34 00:01:00,867 --> 00:01:02,467 Is that a cheese burger on your arm? 35 00:01:02,467 --> 00:01:04,200 -That's our Rocky Hill burger. -Hey. 36 00:01:04,266 --> 00:01:09,166 Familiar faces, new places, and more off the hook flavors, 37 00:01:09,166 --> 00:01:10,600 this is Triple D Nation. 38 00:01:19,700 --> 00:01:21,600 You know, I've worked at some butcher shops. 39 00:01:21,667 --> 00:01:23,500 When I was 12, growing up in Ferndale, 40 00:01:23,567 --> 00:01:25,667 I worked at Ferndale Meats making the jerky. 41 00:01:25,667 --> 00:01:27,567 I moved her to Las Vegas to go to college, 42 00:01:27,567 --> 00:01:29,166 I worked at Schuchmann's Meats. 43 00:01:29,166 --> 00:01:30,000 So when I find out there's a 70 year old butcher shop 44 00:01:30,000 --> 00:01:31,867 So when I find out there's a 70 year old butcher shop 45 00:01:31,867 --> 00:01:33,567 up here in northwest Las Vegas, 46 00:01:33,567 --> 00:01:36,266 that's making their own sauce, their own rubs, their own sausage, 47 00:01:36,266 --> 00:01:37,333 their own barbecue, 48 00:01:37,333 --> 00:01:38,967 and they're serving it in their own backyard, 49 00:01:38,967 --> 00:01:40,467 I just gotta check it out. 50 00:01:40,467 --> 00:01:42,200 And this meat market turned restaurant 51 00:01:42,266 --> 00:01:44,166 has put even more on their plate 52 00:01:44,166 --> 00:01:46,100 since I was there in 2012. 53 00:01:46,166 --> 00:01:48,567 This is John Mull's Meats and Road Kill Grill. 54 00:01:50,967 --> 00:01:52,367 I love everything about this place, 55 00:01:52,367 --> 00:01:53,967 the people, the food. 56 00:01:53,967 --> 00:01:56,166 [server] Brisket served with yams and mac and cheese. 57 00:01:56,166 --> 00:01:57,867 Best barbecue place in the world. 58 00:01:57,867 --> 00:02:00,000 It's always been a local secret 59 00:02:00,000 --> 00:02:00,266 It's always been a local secret 60 00:02:00,266 --> 00:02:02,867 until Triple D found us. [laughs] 61 00:02:02,867 --> 00:02:04,100 Now we're national. 62 00:02:04,100 --> 00:02:05,867 [server] Three meat combo ready to go. 63 00:02:05,867 --> 00:02:07,467 [man] I love coming here, it's all outdoors. 64 00:02:07,467 --> 00:02:10,867 They cook outside, you can smell the smoke as you pull in. 65 00:02:10,867 --> 00:02:12,967 [Guy] And people around here have been getting a whiff 66 00:02:12,967 --> 00:02:14,667 of this out of bounds barbecue 67 00:02:14,667 --> 00:02:17,800 since Chuck Frommer's grandfather opened his butcher shop 68 00:02:17,867 --> 00:02:19,400 in 1954. 69 00:02:19,467 --> 00:02:20,667 Here you go, sir. 70 00:02:20,667 --> 00:02:22,667 So your grandfather opens this place. 71 00:02:22,667 --> 00:02:24,367 -There's no electricity here. -[Chuck] In the sticks. 72 00:02:24,367 --> 00:02:26,066 I mean, this would have to be sticks sticks. 73 00:02:26,066 --> 00:02:27,066 Sticks sticks. 74 00:02:27,066 --> 00:02:28,867 -Why out here? -It was cheap. 75 00:02:28,867 --> 00:02:30,000 [Guy] Then your dad had it, then your uncle had it, then you got it in '81. 76 00:02:30,000 --> 00:02:31,600 [Guy] Then your dad had it, then your uncle had it, then you got it in '81. 77 00:02:31,667 --> 00:02:33,767 It started out in butchering and it turned into... 78 00:02:34,300 --> 00:02:35,000 Everything. 79 00:02:35,967 --> 00:02:36,667 [Guy] All right, Chuck. 80 00:02:37,266 --> 00:02:38,567 Gimme the rundown, buddy. 81 00:02:38,567 --> 00:02:41,200 Now, John Mull's Meats was 82 00:02:41,266 --> 00:02:43,800 a place that we knew about to go for a butcher shop 83 00:02:43,867 --> 00:02:45,700 back in the day when I sold meat... 84 00:02:45,767 --> 00:02:46,900 ...um, in Vegas 85 00:02:46,900 --> 00:02:49,467 -Exactly. -Then we come out there to visit you, 86 00:02:49,467 --> 00:02:52,000 and that was, what, 2012? 87 00:02:52,000 --> 00:02:53,367 2012. 88 00:02:53,367 --> 00:02:55,166 Can I get some of those hot links that I saw on Triple D? 89 00:02:57,867 --> 00:02:59,266 Now Louisiana and Texas, 90 00:02:59,266 --> 00:03:00,000 in those parts, people understand what a hot link is. 91 00:03:00,000 --> 00:03:01,767 in those parts, people understand what a hot link is. 92 00:03:01,767 --> 00:03:02,667 It's a spicy sausage, 93 00:03:02,667 --> 00:03:04,367 but not overly spicy. 94 00:03:04,367 --> 00:03:06,300 -And what are we cuttin'? -It's a shoulder clod. 95 00:03:06,367 --> 00:03:07,333 Beef shoulder clod. 96 00:03:07,333 --> 00:03:08,767 [Guy] So you're gonna cut this down, 97 00:03:08,767 --> 00:03:10,066 process it and case it? 98 00:03:10,066 --> 00:03:11,200 -Yes, sir. -All here. 99 00:03:11,266 --> 00:03:12,266 -Mmm. -Oh, I love it. 100 00:03:12,266 --> 00:03:13,867 [Chuck] We're gonna make the emulsion. 101 00:03:13,867 --> 00:03:15,266 -[machine roaring] -We're making snow cones? 102 00:03:15,266 --> 00:03:16,300 Exactly! 103 00:03:16,367 --> 00:03:19,200 Add meat to it, this is milk powder, salt. 104 00:03:20,266 --> 00:03:22,000 We got black pepper, sodium nitrate. 105 00:03:22,000 --> 00:03:23,467 [Guy] Yep, you gotta have the pink in there. 106 00:03:23,467 --> 00:03:25,166 It's a preservative and it keeps the color. 107 00:03:25,166 --> 00:03:27,767 Coriander, garlic, carraway. 108 00:03:27,767 --> 00:03:29,800 Hickory smoke powder, nutmeg, 109 00:03:29,867 --> 00:03:30,000 paprika, cayenne pepper. 110 00:03:30,000 --> 00:03:31,567 paprika, cayenne pepper. 111 00:03:31,567 --> 00:03:33,967 [whistles] It does have a hot characteristic to it, 112 00:03:33,967 --> 00:03:36,000 but it's not hot like you're burning your mouth off. 113 00:03:36,066 --> 00:03:37,100 Exactly. 114 00:03:37,166 --> 00:03:38,100 We're gonna add some water. 115 00:03:39,266 --> 00:03:40,300 Everybody in the pool. 116 00:03:41,600 --> 00:03:44,200 Meats slurpy snow cone. [whistles] 117 00:03:46,000 --> 00:03:48,100 -[Chuck] Looks tasty , don't it? -Want me to go get the cones? 118 00:03:48,100 --> 00:03:50,367 [laughs] 119 00:03:50,367 --> 00:03:51,967 We're gonna mix the hot links now. 120 00:03:51,967 --> 00:03:53,200 [Guy] Okay. 121 00:03:53,266 --> 00:03:54,367 So now we got our mix. 122 00:03:54,367 --> 00:03:56,500 Look at that sausage making monster. 123 00:03:57,567 --> 00:03:59,200 -No, I was talkin' about you. -[laughs] 124 00:03:59,266 --> 00:04:00,000 This is a hydraulic stuffer. 125 00:04:00,000 --> 00:04:00,767 This is a hydraulic stuffer. 126 00:04:00,767 --> 00:04:01,867 Piston's gonna come up from the bottom? 127 00:04:01,867 --> 00:04:03,066 [Chuck] Exactly. 128 00:04:03,066 --> 00:04:04,600 This is the casing. 129 00:04:04,600 --> 00:04:06,467 We're gonna actually put that on this stuffing horn right here. 130 00:04:06,467 --> 00:04:07,900 [Guy] Tie the end off. 131 00:04:07,967 --> 00:04:08,767 Here we go. 132 00:04:09,467 --> 00:04:10,600 Wow! 133 00:04:12,066 --> 00:04:14,367 Grab it, move it down, give this one a little twist. 134 00:04:14,367 --> 00:04:15,667 You're pretty good at that. 135 00:04:15,667 --> 00:04:17,300 I made a few sausages in my day, son. 136 00:04:17,367 --> 00:04:18,834 [Chuck] Then you did good. 137 00:04:18,834 --> 00:04:20,600 [Guy] Okay, so we'll run these off, get 'em on the stick. 138 00:04:20,667 --> 00:04:21,667 Throw 'em in the smoker. 139 00:04:21,667 --> 00:04:24,467 Six hours, applewood, bring 'em out. 140 00:04:24,467 --> 00:04:26,467 At that point we're cooked all the way through. 141 00:04:26,467 --> 00:04:27,567 And then how do we do it for service? 142 00:04:27,567 --> 00:04:28,667 [Chuck] Put 'em back on the grill, 143 00:04:28,667 --> 00:04:29,867 just to give 'em some grill marks. 144 00:04:30,867 --> 00:04:32,700 Holy moly! 145 00:04:32,767 --> 00:04:34,700 Look at that! The juice in that. 146 00:04:36,967 --> 00:04:40,367 Mmm. When it snaps, you know it's good. 147 00:04:40,367 --> 00:04:43,100 It's a little bit spicier, than I was gonna expect it to be. 148 00:04:43,166 --> 00:04:44,266 I'm such a hot link fan. 149 00:04:44,266 --> 00:04:45,767 This has gotta be one of the best. 150 00:04:45,767 --> 00:04:47,367 [man] Every time I come here, I gotta get it. 151 00:04:47,367 --> 00:04:49,367 Always get it spicy, it's delicious. 152 00:04:49,367 --> 00:04:51,367 So what do we have here man? What's new on the menu? 153 00:04:51,367 --> 00:04:53,100 We have meatloaf. 154 00:04:53,100 --> 00:04:56,100 We started making the meatloaf because we have to utilize all of our brisket trimming. 155 00:04:56,166 --> 00:04:57,667 -All of our grind, right. -Yeah. 156 00:04:57,667 --> 00:04:59,400 [man] We've all had meatloaf from Mom and Grandma. 157 00:04:59,467 --> 00:05:00,000 It's not the same thing. 158 00:05:00,000 --> 00:05:00,700 It's not the same thing. 159 00:05:00,767 --> 00:05:02,567 Different meat, different spices. 160 00:05:02,567 --> 00:05:03,767 What's in the meatloaf? 161 00:05:03,767 --> 00:05:06,367 [Chuck] We start out with ground pork, ground beef. 162 00:05:06,367 --> 00:05:08,600 And we use the shavings from the briskets. 163 00:05:08,667 --> 00:05:10,567 We're gonna add some egg to it. 164 00:05:10,567 --> 00:05:12,100 We actually use cream of mushroom gravy. 165 00:05:12,100 --> 00:05:13,266 RITZ crackers. 166 00:05:14,266 --> 00:05:16,100 Spicy jack cheese. 167 00:05:16,100 --> 00:05:18,567 Just to kick it up a notch, jalapeno. 168 00:05:18,567 --> 00:05:19,567 A little green onion. 169 00:05:19,567 --> 00:05:21,100 We're not adding any seasonings to it 170 00:05:21,100 --> 00:05:23,800 because the brisket's already been heavily seasoned. 171 00:05:23,867 --> 00:05:26,367 We're gonna add this meatloaf to a greased pan. 172 00:05:26,367 --> 00:05:29,166 We're gonna place this in the smoke house for about two hours... 173 00:05:29,667 --> 00:05:30,000 ...at 325. 174 00:05:30,000 --> 00:05:30,967 ...at 325. 175 00:05:30,967 --> 00:05:32,567 It's gravy time. 176 00:05:32,567 --> 00:05:34,200 We're gonna make a simple roux. 177 00:05:34,266 --> 00:05:36,767 Sauteed onions in butter. 178 00:05:36,767 --> 00:05:39,600 And then we're gonna add some flour just to stiffen it up. 179 00:05:39,667 --> 00:05:41,066 I'm adding our beef stock right now. 180 00:05:41,066 --> 00:05:42,900 And I'll let this thicken up a little bit. 181 00:05:42,967 --> 00:05:44,667 Our gravy's lookin' good. 182 00:05:45,600 --> 00:05:46,700 Our meatloaf's about done. 183 00:05:48,300 --> 00:05:51,266 We're gonna let it rest for about 30 minutes. 184 00:05:51,266 --> 00:05:53,367 Slice it, throw it on the grill. 185 00:05:53,367 --> 00:05:55,467 Look at that, that's a pretty meatloaf right there. 186 00:05:56,100 --> 00:05:57,266 Put our gravy on. 187 00:05:58,367 --> 00:05:59,667 There's our homemade meatloaf. 188 00:06:01,100 --> 00:06:03,400 [Guy] There's a ton of flavor, it's really light. 189 00:06:03,467 --> 00:06:05,000 Not heavy, dense. 190 00:06:05,000 --> 00:06:07,000 This is delicious. And is this available all the time? 191 00:06:07,066 --> 00:06:08,467 All the time. 192 00:06:08,467 --> 00:06:10,166 And you can get this in the catering and you can get it to go? 193 00:06:10,166 --> 00:06:11,767 -Yes. -You kill me. 194 00:06:11,767 --> 00:06:14,767 Fido's meatloaf gravy, mac and cheese and yams. 195 00:06:14,767 --> 00:06:16,900 Very flavorful, mouthwatering. 196 00:06:16,967 --> 00:06:18,467 Really soft and delicious. 197 00:06:18,467 --> 00:06:21,867 I'm not a meatloaf person, but gotta I tell ya, I would get it again. 198 00:06:24,100 --> 00:06:25,667 [Guy] And comin' up... 199 00:06:25,667 --> 00:06:28,467 Feel like you're Willy Wonka and I just ate, like, that nine course meal. 200 00:06:28,467 --> 00:06:30,000 Meatloaf's not the only meal getting repeat customers. 201 00:06:30,000 --> 00:06:31,367 Meatloaf's not the only meal getting repeat customers. 202 00:06:31,367 --> 00:06:33,700 As long as its tender and tasty, that's all that counts. 203 00:06:33,767 --> 00:06:36,767 They're serving seconds on all kinds of brand new kill. 204 00:06:36,767 --> 00:06:38,867 It's everything you want in a bite. 205 00:06:41,667 --> 00:06:44,567 [Guy] It's been over a decade since I stopped at John Mull's Meats, 206 00:06:44,567 --> 00:06:47,767 and when I was there I gave them a few words of advice. 207 00:06:47,834 --> 00:06:49,367 Dude, good to show up ready. 208 00:06:49,367 --> 00:06:50,467 You build it, 209 00:06:50,467 --> 00:06:51,734 [whispers] and they will come. 210 00:06:51,734 --> 00:06:53,567 Thankfully, he listened. 211 00:06:53,567 --> 00:06:57,734 All the response we've got for being on Triple D, it's just... it's incredible. 212 00:06:57,734 --> 00:06:59,834 If you remember correctly, when you first came 213 00:06:59,834 --> 00:07:01,867 we actually didn't serve barbecue out of the shop. 214 00:07:01,934 --> 00:07:03,300 -We were just doing catering. -[Guy] Right. 215 00:07:03,367 --> 00:07:06,300 Now it's like a full patio, restaurant mecca. 216 00:07:06,367 --> 00:07:07,367 Yeah, its blown up. 217 00:07:07,367 --> 00:07:08,600 Ribs goin' on. 218 00:07:08,667 --> 00:07:10,032 Ah, the ribs. [laughs] 219 00:07:10,032 --> 00:07:10,567 Ah, the ribs. [laughs] 220 00:07:11,000 --> 00:07:12,867 That's my go-to. 221 00:07:12,934 --> 00:07:15,467 -This is gonna be the marinade that we do for the ribs. -[Chuck] Correct. 222 00:07:15,467 --> 00:07:17,266 Okay, we're gonna add salt, some sugar, 223 00:07:17,266 --> 00:07:18,567 tomato powder, garlic. 224 00:07:18,567 --> 00:07:20,734 You just mad scientist created this stuff on your own. 225 00:07:20,734 --> 00:07:21,600 You betcha. 226 00:07:21,600 --> 00:07:24,100 Onion, Worcestershire sauce solids. 227 00:07:24,100 --> 00:07:25,567 [coughs] 228 00:07:25,567 --> 00:07:27,567 -I got a big hit of that. -Red pepper. 229 00:07:29,000 --> 00:07:30,600 Hickory smoke powder. 230 00:07:30,667 --> 00:07:31,867 I got something right here on the side of my mouth? 231 00:07:31,867 --> 00:07:32,934 [laughs] 232 00:07:32,934 --> 00:07:35,166 [Chuck] Vinegar powder, black pepper. 233 00:07:37,967 --> 00:07:40,032 Lot of spices are getting to know each other in a very intimate way. 234 00:07:40,032 --> 00:07:41,300 Lot of spices are getting to know each other in a very intimate way. 235 00:07:44,166 --> 00:07:45,767 [whistles] Feel like you're Willy Wonka 236 00:07:45,834 --> 00:07:47,867 and I just ate, like, that nine course meal. 237 00:07:47,867 --> 00:07:49,300 [laughs] 238 00:07:49,300 --> 00:07:51,834 This mixture that we just made will be the marinade for the ribs? 239 00:07:51,834 --> 00:07:53,000 [Chuck] We're gonna tumble 'em with this. 240 00:07:53,000 --> 00:07:55,767 [Guy] Boiled 45 minutes. 241 00:07:55,834 --> 00:07:57,000 Are they ever gonna get smoke? 242 00:07:57,000 --> 00:07:58,000 [Chuck] Just from charcoal, that's it. 243 00:07:58,066 --> 00:07:59,133 A little ninja dust. 244 00:07:59,166 --> 00:08:01,767 That's my rack right back in there, there you go. 245 00:08:01,834 --> 00:08:03,000 So that's our rib. 246 00:08:03,066 --> 00:08:05,200 And this is dry seasoning with no sauce on it? 247 00:08:05,266 --> 00:08:06,166 No sauce. 248 00:08:08,300 --> 00:08:10,032 By no means is this lacking flavor. 249 00:08:10,032 --> 00:08:10,834 By no means is this lacking flavor. 250 00:08:10,834 --> 00:08:12,000 It's not pulling off. 251 00:08:12,000 --> 00:08:13,667 It's got... It's got nice texture, nice chew to it. 252 00:08:14,367 --> 00:08:17,166 Juicy, tender, great flavor. 253 00:08:17,166 --> 00:08:18,266 It's a real deal rib. 254 00:08:18,266 --> 00:08:20,567 All right, let's talk burnt ends. 255 00:08:20,567 --> 00:08:21,667 Give me the run down on how you do it. 256 00:08:21,667 --> 00:08:24,166 We can't produce enough of the points, 257 00:08:24,166 --> 00:08:26,100 so we've been buying a chuck flap. 258 00:08:26,100 --> 00:08:28,200 So we're just cooking that independently by itself. 259 00:08:28,266 --> 00:08:30,834 And we'll inject that with the marinade. 260 00:08:30,834 --> 00:08:34,000 We have kosher salt, hydrolyzed soy protein, 261 00:08:34,000 --> 00:08:36,000 turmeric, powdered garlic, 262 00:08:36,000 --> 00:08:37,667 powdered onion, red pepper, 263 00:08:37,734 --> 00:08:39,967 MSG, celery salt. 264 00:08:40,066 --> 00:08:41,166 So we're just gonna mix this. 265 00:08:41,834 --> 00:08:43,967 We want it to liquify 266 00:08:43,967 --> 00:08:45,467 so we can actually put it through our brine pump. 267 00:08:46,867 --> 00:08:48,166 Now we're gonna make a rub. 268 00:08:48,166 --> 00:08:49,867 We're gonna start out with white sugar, 269 00:08:49,934 --> 00:08:51,500 brown sugar, kosher salt. 270 00:08:52,600 --> 00:08:54,734 This is turmeric, black pepper, 271 00:08:54,734 --> 00:08:57,000 chili powder, granulated garlic, 272 00:08:57,000 --> 00:08:58,734 cayenne pepper, mustard powder, 273 00:08:58,734 --> 00:09:01,934 paprika, powdered honey, MSG. 274 00:09:01,934 --> 00:09:03,667 We're gonna blend this up really good. 275 00:09:03,667 --> 00:09:06,300 We're gonna go ahead and rub down our burnt ends. 276 00:09:06,367 --> 00:09:09,567 Then we're gonna throw them on the smoker for about nine hours. 277 00:09:11,834 --> 00:09:13,467 We'll take those chuck flap 278 00:09:13,467 --> 00:09:15,266 and we'll wrap 'em in a saran wrap. 279 00:09:15,266 --> 00:09:17,967 And we'll smoke 'em till they reach 180, 185. 280 00:09:21,200 --> 00:09:22,567 Once we've diced 'em up, 281 00:09:22,567 --> 00:09:24,867 we're gonna add brown sugar and hickory seasoning, 282 00:09:24,934 --> 00:09:26,266 and a lot of honey. 283 00:09:27,467 --> 00:09:30,867 And that's what you'd call meat lover's candy, right there. 284 00:09:31,767 --> 00:09:33,000 So it's got a lot of fat inside of it. 285 00:09:33,000 --> 00:09:34,066 It's got a good amount of muscle. 286 00:09:34,066 --> 00:09:35,567 Listen, I've made a lot of burnt ends, 287 00:09:35,567 --> 00:09:37,467 I wouldn't be able to tell that this was chuck flap. 288 00:09:37,467 --> 00:09:38,967 -Yeah, it's crazy. -Delicious. 289 00:09:39,000 --> 00:09:40,032 And there's nobody that says it has to be brisket to make burnt ends. 290 00:09:40,032 --> 00:09:41,400 And there's nobody that says it has to be brisket to make burnt ends. 291 00:09:41,467 --> 00:09:43,600 As long as its tender and tasty, that's all that counts, man. 292 00:09:43,667 --> 00:09:45,467 And boy, you are tender and tasty. 293 00:09:45,467 --> 00:09:46,200 That's right. 294 00:09:47,066 --> 00:09:48,367 [server] Burnt ends, order up. 295 00:09:48,367 --> 00:09:50,567 The burnt ends are to die for. 296 00:09:50,567 --> 00:09:52,600 I mean, they're just awesome, mouthwatering. 297 00:09:52,667 --> 00:09:55,367 [man] Crusty outside and wholesome moisture on the inside. 298 00:09:55,367 --> 00:09:57,467 And, uh, the flavor is just wonderful. 299 00:09:57,467 --> 00:09:59,367 It has that smoky flavor. 300 00:09:59,367 --> 00:10:00,834 It's tender. 301 00:10:00,834 --> 00:10:02,734 It's everything you want in a bite. 302 00:10:02,734 --> 00:10:04,300 Let's go for the Triple D Nation, baby. 303 00:10:04,367 --> 00:10:05,834 [woman] This is the real stuff. 304 00:10:05,834 --> 00:10:06,667 I'm here every week. 305 00:10:06,667 --> 00:10:08,166 [Guy] The food's ridiculous. 306 00:10:08,166 --> 00:10:10,032 But you are a shining example of when Triple D comes to visit, 307 00:10:10,032 --> 00:10:11,467 But you are a shining example of when Triple D comes to visit, 308 00:10:11,467 --> 00:10:13,166 take that ball and run with it, 309 00:10:13,166 --> 00:10:14,967 and continued success. 310 00:10:18,166 --> 00:10:19,000 And comin' up... 311 00:10:19,066 --> 00:10:20,367 30 seconds on Street Tacos. 312 00:10:20,367 --> 00:10:22,000 [Guy] ...a New Jersey native... 313 00:10:22,000 --> 00:10:23,500 Go after it, make it yours! 314 00:10:23,567 --> 00:10:24,600 Own that! 315 00:10:24,600 --> 00:10:26,967 ...makin' real deal Mexi-Cali cuisine. 316 00:10:26,967 --> 00:10:28,200 Get this mole movin'. 317 00:10:28,266 --> 00:10:29,667 [server] Pork mole platter. 318 00:10:33,667 --> 00:10:36,000 Now I visit some funky little joints, 319 00:10:36,000 --> 00:10:37,767 and I mean little. 320 00:10:37,767 --> 00:10:40,867 Like back in 2010, I stopped at this place 321 00:10:40,867 --> 00:10:43,166 that had only, like, 35 seats. 322 00:10:43,166 --> 00:10:44,634 Now since then, 323 00:10:44,634 --> 00:10:48,000 they've had to relocate to a spot that is triple the size. 324 00:10:48,066 --> 00:10:52,400 But you'll still find them 45 minutes south of New York City in Belmar, New Jersey. 325 00:10:52,467 --> 00:10:54,567 This is 10th Avenue Burrito. 326 00:10:58,567 --> 00:11:00,367 10th Ave is a little bit of a bar and a restaurant. 327 00:11:00,367 --> 00:11:00,997 It's a place that all your friends can agree on. 328 00:11:00,997 --> 00:11:02,467 It's a place that all your friends can agree on. 329 00:11:02,467 --> 00:11:05,867 100% it is awesome to show up on Triple D. 330 00:11:05,867 --> 00:11:06,834 It's a great success story. 331 00:11:06,834 --> 00:11:08,266 [cook] Quesadillas up. 332 00:11:08,266 --> 00:11:10,667 It's always fresh. Different flavors than yours normal, 333 00:11:10,667 --> 00:11:12,100 you know, just Mexican place. 334 00:11:12,100 --> 00:11:15,000 Definitely got a little twist of California in it. 335 00:11:15,000 --> 00:11:17,200 [Guy] Maybe because Jersey boy, Brian Katz, 336 00:11:17,266 --> 00:11:21,567 learned to cook Mexican cuisine in California before bringing it back home. 337 00:11:21,567 --> 00:11:23,867 Went for a job one day and I've been in the kitchen ever since. 338 00:11:23,934 --> 00:11:27,100 I just like to let people experiment with new and different flavors. 339 00:11:27,100 --> 00:11:28,834 I'm gonna need a pork mole pattern. 340 00:11:28,834 --> 00:11:30,997 We just try to make really great tasting food, 341 00:11:30,997 --> 00:11:31,266 We just try to make really great tasting food, 342 00:11:31,266 --> 00:11:32,500 with fresh ingredients. 343 00:11:32,567 --> 00:11:34,667 [server] Pork mole platter. 344 00:11:34,734 --> 00:11:37,467 We're gonna make the mole sauce that goes into the, uh, pork mole. 345 00:11:37,467 --> 00:11:38,567 Get this mole moving. 346 00:11:38,567 --> 00:11:39,567 Ancho pasilla peppers. 347 00:11:39,567 --> 00:11:40,700 -[Guy] Mulato? -Yup. 348 00:11:40,700 --> 00:11:42,767 All the peppers are going get just a bit of a toast? 349 00:11:42,834 --> 00:11:44,467 Yep, it's gonna go right here into this stock pot. 350 00:11:44,467 --> 00:11:46,100 [Guy] Put 'em in a little water and let 'em steep. 351 00:11:46,166 --> 00:11:48,066 And we're just gonna cover it up. It's high tech. 352 00:11:48,066 --> 00:11:50,000 -[Guy] I mean, that almost fits like a glove. -Almost. 353 00:11:50,000 --> 00:11:51,667 And we're gonna toast the rest of our ingredients. 354 00:11:51,667 --> 00:11:52,567 Corn tortillas. 355 00:11:52,567 --> 00:11:54,166 Let these get a little golden brown. 356 00:11:54,166 --> 00:11:54,867 Set 'em aside. 357 00:11:54,934 --> 00:11:55,934 Whole almonds. 358 00:11:55,934 --> 00:11:57,400 Toast these until they're a little fragrant. 359 00:11:57,467 --> 00:11:58,667 I'm just gonna put that right here. 360 00:11:58,667 --> 00:11:59,934 Add a little coriander. 361 00:11:59,934 --> 00:12:00,997 -[Guy] Sesame seeds. -A little anise. 362 00:12:00,997 --> 00:12:01,500 -[Guy] Sesame seeds. -A little anise. 363 00:12:01,500 --> 00:12:04,000 -[Guy] Anise! -We're gonna add everything to the, uh, robot cul. 364 00:12:04,000 --> 00:12:05,200 Cloves, not too many. 365 00:12:05,266 --> 00:12:06,266 Garlic, some cinnamon. 366 00:12:06,266 --> 00:12:07,266 Black pepper as well. 367 00:12:07,266 --> 00:12:08,634 Chocolate, pulse it. 368 00:12:08,667 --> 00:12:10,367 -Very subtle with these things. -But it's got a lot of flavor. 369 00:12:10,367 --> 00:12:13,500 And next we're gonna just rip up the corn tortillas that we toasted off. 370 00:12:13,567 --> 00:12:14,767 All the, uh, seeds and almonds. 371 00:12:14,767 --> 00:12:16,000 Go after it, make it yours! 372 00:12:16,066 --> 00:12:17,467 Own that. 373 00:12:17,467 --> 00:12:19,200 Go ahead and add the, uh, chopped tomatoes. 374 00:12:19,266 --> 00:12:21,066 Some chopped onion. Add some raisins. 375 00:12:21,066 --> 00:12:22,667 Pulse all this up together now. 376 00:12:23,266 --> 00:12:24,266 Rehydrated peppers. 377 00:12:24,266 --> 00:12:25,400 [processor pulsing] 378 00:12:25,400 --> 00:12:27,266 Put it on, just, uh, get it down to a nice paste. 379 00:12:27,266 --> 00:12:29,100 -And now we're gonna cook this down. -Now we're gonna cook it down. 380 00:12:29,100 --> 00:12:30,934 So you leave yours just a bit chunky though. 381 00:12:30,934 --> 00:12:30,997 -Just a little bit. -I love the almond component. 382 00:12:30,997 --> 00:12:33,066 -Just a little bit. -I love the almond component. 383 00:12:33,066 --> 00:12:34,967 [Brian] Liquid that we rehydrated the peppers in. 384 00:12:34,967 --> 00:12:36,166 Give it a nice little stir. 385 00:12:36,166 --> 00:12:37,567 Let it, just, come to a boil. 386 00:12:37,567 --> 00:12:38,967 And then we're gonna add the sugar 387 00:12:38,967 --> 00:12:40,166 and salt. 388 00:12:40,166 --> 00:12:41,834 Let that simmer for about another 10 to 15 minutes? 389 00:12:41,834 --> 00:12:43,100 And then you'll put that on the seared pork? 390 00:12:43,100 --> 00:12:44,100 -Yes, we will. -Great. 391 00:12:44,100 --> 00:12:44,867 Kosher salt. 392 00:12:44,867 --> 00:12:46,367 Cracked black pepper. 393 00:12:46,367 --> 00:12:48,000 Add a real small amount 394 00:12:48,066 --> 00:12:50,100 of this spice powder that a buddy of mine makes up. 395 00:12:50,100 --> 00:12:52,266 It's that potent that's all you put on there? 396 00:12:52,266 --> 00:12:53,500 Yes, it is. 397 00:12:53,500 --> 00:12:54,734 -No! -It's a whole bunch of different ground chilis. 398 00:12:54,734 --> 00:12:55,867 Habanero being the main component. 399 00:12:56,967 --> 00:12:58,300 [whistles] 400 00:12:58,367 --> 00:13:00,734 That stuff's smokin'. 401 00:13:00,734 --> 00:13:00,997 -[strained] Wow. -Yeah, just a little oil. 402 00:13:00,997 --> 00:13:02,166 -[strained] Wow. -Yeah, just a little oil. 403 00:13:02,166 --> 00:13:03,567 -And go fat side down. -[whistles] 404 00:13:03,567 --> 00:13:05,200 So we'll sear both sides. 405 00:13:05,266 --> 00:13:06,967 -Look at that. -[Brian] Yeah, we'll get a little color on it. 406 00:13:06,967 --> 00:13:07,934 Green bell pepper. 407 00:13:07,934 --> 00:13:09,667 Poblano peppers, onions. 408 00:13:09,734 --> 00:13:11,266 -Look at this, watch. Oh! -Garlic. 409 00:13:11,266 --> 00:13:12,467 -Ground cumin. -[Guy] Cumino. 410 00:13:12,467 --> 00:13:14,567 [Brian] And some oregano, add some dried thyme. 411 00:13:14,567 --> 00:13:16,467 -A few bay leaves. -Getting gangster with the bay leaves. 412 00:13:16,467 --> 00:13:18,200 Some more black pepper, kosher salt. 413 00:13:18,266 --> 00:13:19,200 Add a little bit more spice powder. 414 00:13:19,266 --> 00:13:20,367 Tomato. 415 00:13:20,367 --> 00:13:23,000 You cook like I do, just a few key ingredients. 416 00:13:23,066 --> 00:13:24,867 Oh, it's good looking mole, man. 417 00:13:24,934 --> 00:13:26,867 -This is gonna simmer for how many hours? -[Brian] Three and a half. 418 00:13:26,867 --> 00:13:28,600 [Guy] All right, simmer down breakdown. 419 00:13:28,667 --> 00:13:30,997 -Put a little rice on the bottom. -Generous with that. 420 00:13:30,997 --> 00:13:31,066 -Put a little rice on the bottom. -Generous with that. 421 00:13:31,066 --> 00:13:32,767 Fresh shredded Monterey Jack cheese. 422 00:13:32,834 --> 00:13:34,367 Shredded lettuce. Diced tomato. 423 00:13:34,367 --> 00:13:35,500 Fresh made Pico de Gallo. 424 00:13:35,567 --> 00:13:37,834 And just finish it all off with sour cream here. 425 00:13:37,834 --> 00:13:38,967 And that's our pork mole platter. 426 00:13:40,066 --> 00:13:41,266 That's a great mole, buddy. 427 00:13:42,467 --> 00:13:43,767 Mmm, pork falls apart. 428 00:13:43,834 --> 00:13:45,467 Little bit of heat, old school, 429 00:13:45,467 --> 00:13:47,467 real deal, Mexican cook down. 430 00:13:47,467 --> 00:13:50,200 [muffled] Seriously, get it away from me or I'm gonna eat it all. 431 00:13:50,266 --> 00:13:51,867 [server] Pork mole for table five. 432 00:13:51,934 --> 00:13:53,734 I traditionally go for the pork mole. 433 00:13:53,734 --> 00:13:54,600 It's my fave, 434 00:13:54,667 --> 00:13:56,000 but street tacos are great. 435 00:13:56,000 --> 00:13:57,567 30 seconds on street tacos. 436 00:13:57,567 --> 00:13:59,367 Street tacos used to just be a special, 437 00:13:59,367 --> 00:14:00,997 and since everyone loved them so much, they put them on the menu. 438 00:14:00,997 --> 00:14:01,600 and since everyone loved them so much, they put them on the menu. 439 00:14:01,667 --> 00:14:04,367 We have our cubed up fillet tips 440 00:14:04,367 --> 00:14:06,066 and tenders right here. 441 00:14:06,066 --> 00:14:08,266 We're gonna add our guajillo marinade. 442 00:14:08,266 --> 00:14:10,367 We have dried guajilloes in water. 443 00:14:10,767 --> 00:14:11,467 Fresh garlic. 444 00:14:11,467 --> 00:14:12,500 Onion. 445 00:14:12,567 --> 00:14:13,500 Black pepper. 446 00:14:13,567 --> 00:14:15,000 Kosher salt and cumin. 447 00:14:15,066 --> 00:14:17,066 We're gonna blend that all together. 448 00:14:17,066 --> 00:14:19,266 We're gonna go ahead and add our bay leaves, 449 00:14:19,266 --> 00:14:20,367 ground cloves, 450 00:14:20,367 --> 00:14:21,500 kosher salt, 451 00:14:21,567 --> 00:14:23,567 ground cumin, crushed black pepper, 452 00:14:23,567 --> 00:14:25,000 and oregano. 453 00:14:25,000 --> 00:14:26,767 Mix it all together. 454 00:14:26,767 --> 00:14:28,934 And we're gonna let that marinade overnight. 455 00:14:28,934 --> 00:14:30,997 And then it'll be ready for grilling for the tacos. 456 00:14:30,997 --> 00:14:31,367 And then it'll be ready for grilling for the tacos. 457 00:14:32,367 --> 00:14:33,867 While the steak is searing, 458 00:14:33,934 --> 00:14:36,000 we're gonna dip our corn tortillas in the lard. 459 00:14:36,066 --> 00:14:39,000 We're gonna cook those off on the flat top. 460 00:14:39,066 --> 00:14:40,500 And next we're gonna melt some cheese. 461 00:14:41,166 --> 00:14:42,500 And add our steak. 462 00:14:42,567 --> 00:14:44,066 Fresh cilantro and onions. 463 00:14:44,066 --> 00:14:46,467 Fold 'em and smash 'em down. 464 00:14:46,467 --> 00:14:48,567 Plate 'em up with some house black beans. 465 00:14:50,500 --> 00:14:52,166 And I have our street tacos. 466 00:14:52,166 --> 00:14:54,867 It's a lot of steak, more than you'd think you would get in a taco. 467 00:14:54,867 --> 00:14:55,867 Just fantastic. 468 00:14:55,867 --> 00:14:57,667 It has a great spiciness to it. 469 00:14:57,667 --> 00:14:59,300 A little bit of a kick but not too much. 470 00:14:59,367 --> 00:15:00,997 I love the tortillas, which make the whole thing to me. 471 00:15:00,997 --> 00:15:01,934 I love the tortillas, which make the whole thing to me. 472 00:15:01,934 --> 00:15:03,500 The texture is perfect. 473 00:15:05,367 --> 00:15:06,400 Is the burrito big enough? 474 00:15:06,467 --> 00:15:08,734 Oh, it's... I'm convinced, 475 00:15:08,734 --> 00:15:10,867 it's impossible to eat one of these and still be hungry. 476 00:15:10,934 --> 00:15:13,266 No, I... eat one and not fall asleep 477 00:15:13,266 --> 00:15:14,266 -was my motto. -[laughs] 478 00:15:14,266 --> 00:15:16,467 Hey guys, I have our nachos. 479 00:15:16,467 --> 00:15:20,100 Immediately after the show aired, it was complete chaos. 480 00:15:20,166 --> 00:15:23,000 We grew so much that we had to move to a larger location. 481 00:15:23,000 --> 00:15:26,300 I've been coming since they were down at the other place. 482 00:15:26,367 --> 00:15:27,834 They've grown amazingly. 483 00:15:27,834 --> 00:15:30,600 It just feels like you can come and hang out all day. 484 00:15:30,667 --> 00:15:30,997 You guys are lucky, you got a really cool place. 485 00:15:30,997 --> 00:15:32,600 You guys are lucky, you got a really cool place. 486 00:15:32,667 --> 00:15:34,066 -Thanks for coming. -Excellent. 487 00:15:36,467 --> 00:15:39,600 [Guy] Up next, we're staying in New Jersey for burgers... 488 00:15:39,667 --> 00:15:42,400 Toasted bun, jam is done, time to have fun. 489 00:15:42,467 --> 00:15:44,367 ...and fries fit for a king. 490 00:15:44,367 --> 00:15:45,767 [fake British accent] Gotcha, governor. 491 00:15:45,834 --> 00:15:48,200 -Shallots! Malt vinegar. -[laughs] 492 00:15:48,266 --> 00:15:49,066 [cheers] 493 00:15:51,166 --> 00:15:52,767 [Guy] Back in 2016, 494 00:15:52,767 --> 00:15:54,734 I stopped by this old pub 495 00:15:54,734 --> 00:15:57,200 hidden in the borough of Rocky Hill, 496 00:15:57,266 --> 00:15:59,300 about four miles from Princeton, New Jersey. 497 00:15:59,367 --> 00:16:01,233 Mmm. 498 00:16:01,233 --> 00:16:04,967 And these days, they're still sticking with the disco fries and out of bounds bar food 499 00:16:04,967 --> 00:16:07,567 that the neighborhood has grown to love. 500 00:16:07,567 --> 00:16:09,266 This is Rocky Hill Inn. 501 00:16:11,266 --> 00:16:13,100 [Evan] Fried chicken sandwich, table 22. 502 00:16:13,166 --> 00:16:15,467 I happened to be here the first time Guy rolled in here. 503 00:16:15,467 --> 00:16:17,266 We first came here when this place opened. 504 00:16:17,266 --> 00:16:19,567 I walked in the door, I was like, "I'm home." 505 00:16:19,567 --> 00:16:19,848 I think it speaks to the Rocky Hill Inn's consistency 506 00:16:19,848 --> 00:16:22,667 I think it speaks to the Rocky Hill Inn's consistency 507 00:16:22,734 --> 00:16:23,967 that he came back. 508 00:16:23,967 --> 00:16:26,567 I think Guy made a perfect decision coming here. 509 00:16:26,567 --> 00:16:28,967 [woman] This is our cheers, this is where we come. 510 00:16:28,967 --> 00:16:31,100 We love all the staff and the food. 511 00:16:31,166 --> 00:16:33,500 Evan just makes everyone feel super welcome. 512 00:16:33,567 --> 00:16:34,767 [all] Cheers! 513 00:16:34,767 --> 00:16:36,934 [Guy] She's talkin' about Evan Blomgren, 514 00:16:36,934 --> 00:16:41,500 who had a much different idea for this place when he bought it in 2008. 515 00:16:41,567 --> 00:16:43,400 I came here trying to do higher end food. 516 00:16:43,467 --> 00:16:45,767 -The town was like, "What is he trying to do?" -Right. 517 00:16:45,767 --> 00:16:47,100 [Evan] So I start doing burgers. 518 00:16:47,100 --> 00:16:49,500 Turkey burgers, salmon burgers, grinding all kinds of meat. 519 00:16:49,567 --> 00:16:49,848 Then the disco fries. 520 00:16:49,848 --> 00:16:50,667 Then the disco fries. 521 00:16:50,667 --> 00:16:52,367 Puttin' stuff on fries. 522 00:16:52,367 --> 00:16:54,500 Disco fries is kind of a New Jersey thing. 523 00:16:54,567 --> 00:16:55,667 They're my favorite. 524 00:16:56,834 --> 00:16:59,667 Explain to everybody at home what disco fries are. 525 00:16:59,734 --> 00:17:02,600 [Evan] It's a fry with putting, like, cheese and meat. 526 00:17:02,667 --> 00:17:04,367 That kind of late night food everyone eats 527 00:17:04,367 --> 00:17:05,567 after they left the discos. 528 00:17:05,567 --> 00:17:07,767 Your disco fries have pork belly? 529 00:17:07,767 --> 00:17:09,734 -In a malt vinaigrette. -In a malt vinaigrette! 530 00:17:09,734 --> 00:17:11,767 After an English pub. 531 00:17:11,767 --> 00:17:13,367 You're gonna have to speak in an English accent from now on. 532 00:17:13,367 --> 00:17:14,500 Gotcha. 533 00:17:14,567 --> 00:17:15,567 [exaggerated English accent] Gotcha governor! 534 00:17:15,567 --> 00:17:16,600 [both laugh] 535 00:17:16,667 --> 00:17:18,033 [Evan] Add some shallots. 536 00:17:18,033 --> 00:17:19,367 Shallots! 537 00:17:19,367 --> 00:17:19,848 Dijon mustard, malt vinegar. 538 00:17:19,848 --> 00:17:21,467 Dijon mustard, malt vinegar. 539 00:17:21,467 --> 00:17:22,567 [fake British accent] Malt vinegar! 540 00:17:23,266 --> 00:17:24,467 [Evan] Chopped herbs. 541 00:17:24,467 --> 00:17:25,800 -H-erbs. -H-erbs 542 00:17:25,800 --> 00:17:27,367 -[Guy] It's rosemary, thyme and oregano? -Yup. 543 00:17:27,367 --> 00:17:28,667 Now we put a little salt in there. 544 00:17:28,667 --> 00:17:30,000 And a little cracked pepper. 545 00:17:31,200 --> 00:17:32,367 Our pork belly... 546 00:17:32,367 --> 00:17:34,033 We're gonna cook those on the flat top? 547 00:17:34,033 --> 00:17:35,367 And then we're gonna make our pork belly fries. 548 00:17:35,967 --> 00:17:37,100 Yeah! 549 00:17:37,100 --> 00:17:38,667 [Evan] We got our fries that we hand cut here. 550 00:17:38,734 --> 00:17:40,600 -Double fry. -Double fry! 551 00:17:40,667 --> 00:17:44,100 [Evan] Season with our house blend, and salt and pepper, herbs. 552 00:17:44,100 --> 00:17:45,734 [Guy] I love the way you're rolling this. 553 00:17:45,734 --> 00:17:47,500 Oh. 554 00:17:47,567 --> 00:17:49,848 [Evan] Put some banana peppers on there, fontina cheese. 555 00:17:49,848 --> 00:17:50,300 [Evan] Put some banana peppers on there, fontina cheese. 556 00:17:50,367 --> 00:17:51,467 [Guy] So into the broiler. 557 00:17:51,467 --> 00:17:52,600 Melt it up nice. 558 00:17:52,667 --> 00:17:54,567 [Evan] Our malt vinaigrette that we made earlier. 559 00:17:54,567 --> 00:17:56,266 And we finish with scallions. 560 00:17:57,667 --> 00:17:58,400 Mmm. 561 00:17:59,667 --> 00:18:00,567 Oh. 562 00:18:00,567 --> 00:18:02,066 You're gonna eat disco fries, 563 00:18:02,066 --> 00:18:04,166 better eat damn good disco fries, because that's what you're makin'. 564 00:18:04,166 --> 00:18:05,100 Thank you. 565 00:18:06,734 --> 00:18:08,066 Well done! [exclaims] 566 00:18:08,066 --> 00:18:10,367 The pork belly disco fries have been on the menu. 567 00:18:10,367 --> 00:18:12,100 They are our top sellers. 568 00:18:12,166 --> 00:18:13,767 -Pork belly disco fries? -[woman] Perfect. 569 00:18:13,767 --> 00:18:15,567 Disco fries? Fantastic. 570 00:18:15,567 --> 00:18:17,567 He never skimps on that pork belly. 571 00:18:17,567 --> 00:18:19,100 Pork belly BLT up for the bar. 572 00:18:21,734 --> 00:18:23,100 I've kinda run the menu. 573 00:18:23,100 --> 00:18:25,100 Start with some fried bean tomato. 574 00:18:25,100 --> 00:18:26,767 Obviously, burgers are great. 575 00:18:26,767 --> 00:18:27,600 Toasted bun... 576 00:18:28,467 --> 00:18:29,300 ...jam is done, 577 00:18:29,367 --> 00:18:30,500 time to have fun. 578 00:18:32,033 --> 00:18:34,066 Fried green tomato burger, I've had that in the past. 579 00:18:34,066 --> 00:18:36,000 I loved the bacon jam on it, 580 00:18:36,000 --> 00:18:37,300 it's a great kind of twist. 581 00:18:38,166 --> 00:18:39,667 [sighs] Loosen up. 582 00:18:43,200 --> 00:18:45,266 You are a dangerous man. 583 00:18:45,266 --> 00:18:47,667 Mmm! That's ridiculous. Great burger. 584 00:18:47,667 --> 00:18:49,848 The fried green tomato burger is one of our top selling burgers, now that Guy had it. 585 00:18:49,848 --> 00:18:51,200 The fried green tomato burger is one of our top selling burgers, now that Guy had it. 586 00:18:51,266 --> 00:18:52,967 Is that a cheese burger on your arm? 587 00:18:52,967 --> 00:18:54,667 It is. That's our Rocky Hill burger. 588 00:18:54,667 --> 00:18:57,367 Today's menu features the Rocky Hill burger. 589 00:18:57,367 --> 00:18:58,934 We sell hundreds of burgers. 590 00:18:58,934 --> 00:19:00,567 We got all different kinds. 591 00:19:00,567 --> 00:19:02,066 Fat Daddy for the bar. 592 00:19:02,066 --> 00:19:04,100 [man] Fat Daddy burger, it's fantastic. 593 00:19:04,100 --> 00:19:06,467 There's just a different flavor and taste, 594 00:19:06,467 --> 00:19:08,300 that you can't get at a regular burger joint. 595 00:19:08,367 --> 00:19:09,767 [Evan] We're gonna grind our meat for our burger. 596 00:19:09,767 --> 00:19:13,166 I use pancetta, short rib, and strip steak. 597 00:19:13,166 --> 00:19:15,266 -It's just a random mix of this? -[Evan] Yep. 598 00:19:15,266 --> 00:19:16,567 -[Guy] No seasoning going into this? -No. 599 00:19:16,567 --> 00:19:19,066 So that's one grind, now we're gonna grind it again. 600 00:19:19,066 --> 00:19:19,848 Now we're gonna make our Fat Daddy burger. 601 00:19:19,848 --> 00:19:20,600 Now we're gonna make our Fat Daddy burger. 602 00:19:21,266 --> 00:19:22,767 Toast our brioche bun. 603 00:19:22,767 --> 00:19:23,867 Put that down. 604 00:19:23,867 --> 00:19:25,500 Provolone cheese on the patties. 605 00:19:25,567 --> 00:19:27,500 Our cheese is melted. 606 00:19:27,567 --> 00:19:29,967 So now we're gonna put our horse radish creme fraiche on. 607 00:19:30,967 --> 00:19:32,266 Our red onion jam. 608 00:19:32,266 --> 00:19:33,400 It's very simple. 609 00:19:33,467 --> 00:19:35,667 Diced red onion, red wine and sugar. 610 00:19:35,667 --> 00:19:38,033 Cooks down to a nice jammy consistency. 611 00:19:38,033 --> 00:19:39,500 It only takes a few minutes. 612 00:19:39,500 --> 00:19:41,567 So now we're gonna top it with our braised beef short rib. 613 00:19:41,567 --> 00:19:42,667 We start with some short rib. 614 00:19:42,667 --> 00:19:44,867 We're gonna put some salt and pepper on them. 615 00:19:44,867 --> 00:19:47,867 Sear 'em off, get some nice caramelization on 'em. 616 00:19:47,934 --> 00:19:49,300 Now we're gonna add our mirepoix. 617 00:19:49,367 --> 00:19:49,848 We're gonna put our short ribs back in the pan. 618 00:19:49,848 --> 00:19:52,000 We're gonna put our short ribs back in the pan. 619 00:19:52,000 --> 00:19:53,367 So now we're gonna add our house veal stock. 620 00:19:53,367 --> 00:19:55,166 It's gonna give it great flavor. 621 00:19:55,166 --> 00:19:57,500 We're gonna put 'em in the oven, 375, for 2 hours. 622 00:19:59,867 --> 00:20:02,100 And we'll finish our burger with some arugula. 623 00:20:02,100 --> 00:20:04,200 This is our Fat Daddy burger. 624 00:20:04,266 --> 00:20:07,967 You got two patties, you got the savoriness of the short ribs on top. 625 00:20:07,967 --> 00:20:10,100 Then you have that horse radish sauce 626 00:20:10,100 --> 00:20:11,266 to cut through everything. 627 00:20:11,266 --> 00:20:12,333 It's so warm. 628 00:20:12,367 --> 00:20:14,767 And when you take a bite into that it's superb. 629 00:20:14,834 --> 00:20:16,266 He's doin' it right. 630 00:20:16,266 --> 00:20:18,367 You can't go wrong. I mean, I love it. 631 00:20:18,367 --> 00:20:19,848 If you plan to operate any heavy machinery, 632 00:20:19,848 --> 00:20:21,100 If you plan to operate any heavy machinery, 633 00:20:21,166 --> 00:20:22,867 don't eat the whole thing. 634 00:20:22,934 --> 00:20:25,100 [Guy] It's a funky joint and a great chef. 635 00:20:25,166 --> 00:20:26,367 -Well done. -Thank you. 636 00:20:28,767 --> 00:20:30,600 Good ol' pulled pork comin' up, baby. 637 00:20:30,667 --> 00:20:32,867 -Wings for Kelly. -[Evan] We're gonna need some more burgers, guys. 638 00:20:32,867 --> 00:20:35,300 Yeah, there's plenty of personality 639 00:20:35,367 --> 00:20:37,200 poured into all of these Triple D dishes. 640 00:20:37,266 --> 00:20:38,500 Sandwich for you, my dear. 641 00:20:38,567 --> 00:20:41,567 We're gonna give you a healthy portion, just like Guy had. 642 00:20:41,567 --> 00:20:42,934 You guys need anything else, just let me know. 643 00:20:42,934 --> 00:20:45,367 [Guy] And there are even more places to park the Camaro. 644 00:20:45,367 --> 00:20:47,367 And we'll see you next time on Triple D Nation. 645 00:20:47,367 --> 00:20:49,848 Would you just yell "Captain Caveman" for me one time? 646 00:20:49,848 --> 00:20:50,166 Would you just yell "Captain Caveman" for me one time? 647 00:20:50,166 --> 00:20:51,266 [laughs wheezily] 648 00:20:52,567 --> 00:20:55,567 -[yells] Captain! [normal] Remember? -Yeah. 649 00:20:55,567 --> 00:20:56,967 -You want me to do it? -Yeah! 650 00:20:56,967 --> 00:20:59,000 [yells] Captain Caveman! 651 00:20:59,000 --> 00:21:00,100 [all laughing]