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]