You know, people are asking me all the time
"Hey, Guy, that one joint you checked out in that one city
when you were doing Triple D, how they doin'?"
You know, I don't know.
We should check it out.
[engine revving]
[Guy] Over the years, I've seen and tasted it all.
This is ridiculous, dude.
But it turns out it was only the beginning,
'cause Triple D joints have been blowin' up
and we're goin' back to see what's cookin'.
Like on this trip.
We're rackin' 'em...
Ah, the ribs.
[Guy] That's my rack right back in there.
...stackin' 'em...
Mmm!
...and hangin' 'em out to dry.
I made a few sausages in my day, son.
-[Chuck] And you did good. -Hmm.
Plus we've got burnt ends
you definitely didn't see coming in Las Vegas.
There's nobody that says it has to be brisket to make burnt ends.
[man] Burnt ends comin' up.
[Guy] Mind blowing mole...
[laughs] That stuff's smokin'.
...and stuffed street tacos at Belmar, New Jersey.
Old school, real deal, Mexican cook down.
And just down the road in Rocky Hill...
I love the way you're rolling this.
...a burger joint that knows how to make its mark.
Is that a cheese burger on your arm?
-That's our Rocky Hill burger. -Hey.
Familiar faces, new places, and more off the hook flavors,
this is Triple D Nation.
You know, I've worked at some butcher shops.
When I was 12, growing up in Ferndale,
I worked at Ferndale Meats making the jerky.
I moved her to Las Vegas to go to college,
I worked at Schuchmann's Meats.
So when I find out there's a 70 year old butcher shop
up here in northwest Las Vegas,
that's making their own sauce, their own rubs, their own sausage,
their own barbecue,
and they're serving it in their own backyard,
I just gotta check it out.
And this meat market turned restaurant
has put even more on their plate
since I was there in 2012.
This is John Mull's Meats and Road Kill Grill.
I love everything about this place,
the people, the food.
[server] Brisket served with yams and mac and cheese.
Best barbecue place in the world.
It's always been a local secret
until Triple D found us. [laughs]
Now we're national.
[server] Three meat combo ready to go.
[man] I love coming here, it's all outdoors.
They cook outside, you can smell the smoke as you pull in.
[Guy] And people around here have been getting a whiff
of this out of bounds barbecue
since Chuck Frommer's grandfather opened his butcher shop
in 1954.
Here you go, sir.
So your grandfather opens this place.
-There's no electricity here. -[Chuck] In the sticks.
I mean, this would have to be sticks sticks.
Sticks sticks.
-Why out here? -It was cheap.
[Guy] Then your dad had it, then your uncle had it, then you got it in '81.
It started out in butchering and it turned into...
Everything.
[Guy] All right, Chuck.
Gimme the rundown, buddy.
Now, John Mull's Meats was
a place that we knew about to go for a butcher shop
back in the day when I sold meat...
...um, in Vegas
-Exactly. -Then we come out there to visit you,
and that was, what, 2012?
2012.
Can I get some of those hot links that I saw on Triple D?
Now Louisiana and Texas,
in those parts, people understand what a hot link is.
It's a spicy sausage,
but not overly spicy.
-And what are we cuttin'? -It's a shoulder clod.
Beef shoulder clod.
[Guy] So you're gonna cut this down,
process it and case it?
-Yes, sir. -All here.
-Mmm. -Oh, I love it.
[Chuck] We're gonna make the emulsion.
-[machine roaring] -We're making snow cones?
Exactly!
Add meat to it, this is milk powder, salt.
We got black pepper, sodium nitrate.
[Guy] Yep, you gotta have the pink in there.
It's a preservative and it keeps the color.
Coriander, garlic, carraway.
Hickory smoke powder, nutmeg,
paprika, cayenne pepper.
[whistles] It does have a hot characteristic to it,
but it's not hot like you're burning your mouth off.
Exactly.
We're gonna add some water.
Everybody in the pool.
Meats slurpy snow cone. [whistles]
-[Chuck] Looks tasty , don't it? -Want me to go get the cones?
[laughs]
We're gonna mix the hot links now.
[Guy] Okay.
So now we got our mix.
Look at that sausage making monster.
-No, I was talkin' about you. -[laughs]
This is a hydraulic stuffer.
Piston's gonna come up from the bottom?
[Chuck] Exactly.
This is the casing.
We're gonna actually put that on this stuffing horn right here.
[Guy] Tie the end off.
Here we go.
Wow!
Grab it, move it down, give this one a little twist.
You're pretty good at that.
I made a few sausages in my day, son.
[Chuck] Then you did good.
[Guy] Okay, so we'll run these off, get 'em on the stick.
Throw 'em in the smoker.
Six hours, applewood, bring 'em out.
At that point we're cooked all the way through.
And then how do we do it for service?
[Chuck] Put 'em back on the grill,
just to give 'em some grill marks.
Holy moly!
Look at that! The juice in that.
Mmm. When it snaps, you know it's good.
It's a little bit spicier, than I was gonna expect it to be.
I'm such a hot link fan.
This has gotta be one of the best.
[man] Every time I come here, I gotta get it.
Always get it spicy, it's delicious.
So what do we have here man? What's new on the menu?
We have meatloaf.
We started making the meatloaf because we have to utilize all of our brisket trimming.
-All of our grind, right. -Yeah.
[man] We've all had meatloaf from Mom and Grandma.
It's not the same thing.
Different meat, different spices.
What's in the meatloaf?
[Chuck] We start out with ground pork, ground beef.
And we use the shavings from the briskets.
We're gonna add some egg to it.
We actually use cream of mushroom gravy.
RITZ crackers.
Spicy jack cheese.
Just to kick it up a notch, jalapeno.
A little green onion.
We're not adding any seasonings to it
because the brisket's already been heavily seasoned.
We're gonna add this meatloaf to a greased pan.
We're gonna place this in the smoke house for about two hours...
...at 325.
It's gravy time.
We're gonna make a simple roux.
Sauteed onions in butter.
And then we're gonna add some flour just to stiffen it up.
I'm adding our beef stock right now.
And I'll let this thicken up a little bit.
Our gravy's lookin' good.
Our meatloaf's about done.
We're gonna let it rest for about 30 minutes.
Slice it, throw it on the grill.
Look at that, that's a pretty meatloaf right there.
Put our gravy on.
There's our homemade meatloaf.
[Guy] There's a ton of flavor, it's really light.
Not heavy, dense.
This is delicious. And is this available all the time?
All the time.
And you can get this in the catering and you can get it to go?
-Yes. -You kill me.
Fido's meatloaf gravy, mac and cheese and yams.
Very flavorful, mouthwatering.
Really soft and delicious.
I'm not a meatloaf person, but gotta I tell ya, I would get it again.
[Guy] And comin' up...
Feel like you're Willy Wonka and I just ate, like, that nine course meal.
Meatloaf's not the only meal getting repeat customers.
As long as its tender and tasty, that's all that counts.
They're serving seconds on all kinds of brand new kill.
It's everything you want in a bite.
[Guy] It's been over a decade since I stopped at John Mull's Meats,
and when I was there I gave them a few words of advice.
Dude, good to show up ready.
You build it,
[whispers] and they will come.
Thankfully, he listened.
All the response we've got for being on Triple D, it's just... it's incredible.
If you remember correctly, when you first came
we actually didn't serve barbecue out of the shop.
-We were just doing catering. -[Guy] Right.
Now it's like a full patio, restaurant mecca.
Yeah, its blown up.
Ribs goin' on.
Ah, the ribs. [laughs]
That's my go-to.
-This is gonna be the marinade that we do for the ribs. -[Chuck] Correct.
Okay, we're gonna add salt, some sugar,
tomato powder, garlic.
You just mad scientist created this stuff on your own.
You betcha.
Onion, Worcestershire sauce solids.
[coughs]
-I got a big hit of that. -Red pepper.
Hickory smoke powder.
I got something right here on the side of my mouth?
[laughs]
[Chuck] Vinegar powder, black pepper.
Lot of spices are getting to know each other in a very intimate way.
[whistles] Feel like you're Willy Wonka
and I just ate, like, that nine course meal.
[laughs]
This mixture that we just made will be the marinade for the ribs?
[Chuck] We're gonna tumble 'em with this.
[Guy] Boiled 45 minutes.
Are they ever gonna get smoke?
[Chuck] Just from charcoal, that's it.
A little ninja dust.
That's my rack right back in there, there you go.
So that's our rib.
And this is dry seasoning with no sauce on it?
No sauce.
By no means is this lacking flavor.
It's not pulling off.
It's got... It's got nice texture, nice chew to it.
Juicy, tender, great flavor.
It's a real deal rib.
All right, let's talk burnt ends.
Give me the run down on how you do it.
We can't produce enough of the points,
so we've been buying a chuck flap.
So we're just cooking that independently by itself.
And we'll inject that with the marinade.
We have kosher salt, hydrolyzed soy protein,
turmeric, powdered garlic,
powdered onion, red pepper,
MSG, celery salt.
So we're just gonna mix this.
We want it to liquify
so we can actually put it through our brine pump.
Now we're gonna make a rub.
We're gonna start out with white sugar,
brown sugar, kosher salt.
This is turmeric, black pepper,
chili powder, granulated garlic,
cayenne pepper, mustard powder,
paprika, powdered honey, MSG.
We're gonna blend this up really good.
We're gonna go ahead and rub down our burnt ends.
Then we're gonna throw them on the smoker for about nine hours.
We'll take those chuck flap
and we'll wrap 'em in a saran wrap.
And we'll smoke 'em till they reach 180, 185.
Once we've diced 'em up,
we're gonna add brown sugar and hickory seasoning,
and a lot of honey.
And that's what you'd call meat lover's candy, right there.
So it's got a lot of fat inside of it.
It's got a good amount of muscle.
Listen, I've made a lot of burnt ends,
I wouldn't be able to tell that this was chuck flap.
-Yeah, it's crazy. -Delicious.
And there's nobody that says it has to be brisket to make burnt ends.
As long as its tender and tasty, that's all that counts, man.
And boy, you are tender and tasty.
That's right.
[server] Burnt ends, order up.
The burnt ends are to die for.
I mean, they're just awesome, mouthwatering.
[man] Crusty outside and wholesome moisture on the inside.
And, uh, the flavor is just wonderful.
It has that smoky flavor.
It's tender.
It's everything you want in a bite.
Let's go for the Triple D Nation, baby.
[woman] This is the real stuff.
I'm here every week.
[Guy] The food's ridiculous.
But you are a shining example of when Triple D comes to visit,
take that ball and run with it,
and continued success.
And comin' up...
30 seconds on Street Tacos.
[Guy] ...a New Jersey native...
Go after it, make it yours!
Own that!
...makin' real deal Mexi-Cali cuisine.
Get this mole movin'.
[server] Pork mole platter.
Now I visit some funky little joints,
and I mean little.
Like back in 2010, I stopped at this place
that had only, like, 35 seats.
Now since then,
they've had to relocate to a spot that is triple the size.
But you'll still find them 45 minutes south of New York City in Belmar, New Jersey.
This is 10th Avenue Burrito.
10th Ave is a little bit of a bar and a restaurant.
It's a place that all your friends can agree on.
100% it is awesome to show up on Triple D.
It's a great success story.
[cook] Quesadillas up.
It's always fresh. Different flavors than yours normal,
you know, just Mexican place.
Definitely got a little twist of California in it.
[Guy] Maybe because Jersey boy, Brian Katz,
learned to cook Mexican cuisine in California before bringing it back home.
Went for a job one day and I've been in the kitchen ever since.
I just like to let people experiment with new and different flavors.
I'm gonna need a pork mole pattern.
We just try to make really great tasting food,
with fresh ingredients.
[server] Pork mole platter.
We're gonna make the mole sauce that goes into the, uh, pork mole.
Get this mole moving.
Ancho pasilla peppers.
-[Guy] Mulato? -Yup.
All the peppers are going get just a bit of a toast?
Yep, it's gonna go right here into this stock pot.
[Guy] Put 'em in a little water and let 'em steep.
And we're just gonna cover it up. It's high tech.
-[Guy] I mean, that almost fits like a glove. -Almost.
And we're gonna toast the rest of our ingredients.
Corn tortillas.
Let these get a little golden brown.
Set 'em aside.
Whole almonds.
Toast these until they're a little fragrant.
I'm just gonna put that right here.
Add a little coriander.
-[Guy] Sesame seeds. -A little anise.
-[Guy] Anise! -We're gonna add everything to the, uh, robot cul.
Cloves, not too many.
Garlic, some cinnamon.
Black pepper as well.
Chocolate, pulse it.
-Very subtle with these things. -But it's got a lot of flavor.
And next we're gonna just rip up the corn tortillas that we toasted off.
All the, uh, seeds and almonds.
Go after it, make it yours!
Own that.
Go ahead and add the, uh, chopped tomatoes.
Some chopped onion. Add some raisins.
Pulse all this up together now.
Rehydrated peppers.
[processor pulsing]
Put it on, just, uh, get it down to a nice paste.
-And now we're gonna cook this down. -Now we're gonna cook it down.
So you leave yours just a bit chunky though.
-Just a little bit. -I love the almond component.
[Brian] Liquid that we rehydrated the peppers in.
Give it a nice little stir.
Let it, just, come to a boil.
And then we're gonna add the sugar
and salt.
Let that simmer for about another 10 to 15 minutes?
And then you'll put that on the seared pork?
-Yes, we will. -Great.
Kosher salt.
Cracked black pepper.
Add a real small amount
of this spice powder that a buddy of mine makes up.
It's that potent that's all you put on there?
Yes, it is.
-No! -It's a whole bunch of different ground chilis.
Habanero being the main component.
[whistles]
That stuff's smokin'.
-[strained] Wow. -Yeah, just a little oil.
-And go fat side down. -[whistles]
So we'll sear both sides.
-Look at that. -[Brian] Yeah, we'll get a little color on it.
Green bell pepper.
Poblano peppers, onions.
-Look at this, watch. Oh! -Garlic.
-Ground cumin. -[Guy] Cumino.
[Brian] And some oregano, add some dried thyme.
-A few bay leaves. -Getting gangster with the bay leaves.
Some more black pepper, kosher salt.
Add a little bit more spice powder.
Tomato.
You cook like I do, just a few key ingredients.
Oh, it's good looking mole, man.
-This is gonna simmer for how many hours? -[Brian] Three and a half.
[Guy] All right, simmer down breakdown.
-Put a little rice on the bottom. -Generous with that.
Fresh shredded Monterey Jack cheese.
Shredded lettuce. Diced tomato.
Fresh made Pico de Gallo.
And just finish it all off with sour cream here.
And that's our pork mole platter.
That's a great mole, buddy.
Mmm, pork falls apart.
Little bit of heat, old school,
real deal, Mexican cook down.
[muffled] Seriously, get it away from me or I'm gonna eat it all.
[server] Pork mole for table five.
I traditionally go for the pork mole.
It's my fave,
but street tacos are great.
30 seconds on street tacos.
Street tacos used to just be a special,
and since everyone loved them so much, they put them on the menu.
We have our cubed up fillet tips
and tenders right here.
We're gonna add our guajillo marinade.
We have dried guajilloes in water.
Fresh garlic.
Onion.
Black pepper.
Kosher salt and cumin.
We're gonna blend that all together.
We're gonna go ahead and add our bay leaves,
ground cloves,
kosher salt,
ground cumin, crushed black pepper,
and oregano.
Mix it all together.
And we're gonna let that marinade overnight.
And then it'll be ready for grilling for the tacos.
While the steak is searing,
we're gonna dip our corn tortillas in the lard.
We're gonna cook those off on the flat top.
And next we're gonna melt some cheese.
And add our steak.
Fresh cilantro and onions.
Fold 'em and smash 'em down.
Plate 'em up with some house black beans.
And I have our street tacos.
It's a lot of steak, more than you'd think you would get in a taco.
Just fantastic.
It has a great spiciness to it.
A little bit of a kick but not too much.
I love the tortillas, which make the whole thing to me.
The texture is perfect.
Is the burrito big enough?
Oh, it's... I'm convinced,
it's impossible to eat one of these and still be hungry.
No, I... eat one and not fall asleep
-was my motto. -[laughs]
Hey guys, I have our nachos.
Immediately after the show aired, it was complete chaos.
We grew so much that we had to move to a larger location.
I've been coming since they were down at the other place.
They've grown amazingly.
It just feels like you can come and hang out all day.
You guys are lucky, you got a really cool place.
-Thanks for coming. -Excellent.
[Guy] Up next, we're staying in New Jersey for burgers...
Toasted bun, jam is done, time to have fun.
...and fries fit for a king.
[fake British accent] Gotcha, governor.
-Shallots! Malt vinegar. -[laughs]
[cheers]
[Guy] Back in 2016,
I stopped by this old pub
hidden in the borough of Rocky Hill,
about four miles from Princeton, New Jersey.
Mmm.
And these days, they're still sticking with the disco fries and out of bounds bar food
that the neighborhood has grown to love.
This is Rocky Hill Inn.
[Evan] Fried chicken sandwich, table 22.
I happened to be here the first time Guy rolled in here.
We first came here when this place opened.
I walked in the door, I was like, "I'm home."
I think it speaks to the Rocky Hill Inn's consistency
that he came back.
I think Guy made a perfect decision coming here.
[woman] This is our cheers, this is where we come.
We love all the staff and the food.
Evan just makes everyone feel super welcome.
[all] Cheers!
[Guy] She's talkin' about Evan Blomgren,
who had a much different idea for this place when he bought it in 2008.
I came here trying to do higher end food.
-The town was like, "What is he trying to do?" -Right.
[Evan] So I start doing burgers.
Turkey burgers, salmon burgers, grinding all kinds of meat.
Then the disco fries.
Puttin' stuff on fries.
Disco fries is kind of a New Jersey thing.
They're my favorite.
Explain to everybody at home what disco fries are.
[Evan] It's a fry with putting, like, cheese and meat.
That kind of late night food everyone eats
after they left the discos.
Your disco fries have pork belly?
-In a malt vinaigrette. -In a malt vinaigrette!
After an English pub.
You're gonna have to speak in an English accent from now on.
Gotcha.
[exaggerated English accent] Gotcha governor!
[both laugh]
[Evan] Add some shallots.
Shallots!
Dijon mustard, malt vinegar.
[fake British accent] Malt vinegar!
[Evan] Chopped herbs.
-H-erbs. -H-erbs
-[Guy] It's rosemary, thyme and oregano? -Yup.
Now we put a little salt in there.
And a little cracked pepper.
Our pork belly...
We're gonna cook those on the flat top?
And then we're gonna make our pork belly fries.
Yeah!
[Evan] We got our fries that we hand cut here.
-Double fry. -Double fry!
[Evan] Season with our house blend, and salt and pepper, herbs.
[Guy] I love the way you're rolling this.
Oh.
[Evan] Put some banana peppers on there, fontina cheese.
[Guy] So into the broiler.
Melt it up nice.
[Evan] Our malt vinaigrette that we made earlier.
And we finish with scallions.
Mmm.
Oh.
You're gonna eat disco fries,
better eat damn good disco fries, because that's what you're makin'.
Thank you.
Well done! [exclaims]
The pork belly disco fries have been on the menu.
They are our top sellers.
-Pork belly disco fries? -[woman] Perfect.
Disco fries? Fantastic.
He never skimps on that pork belly.
Pork belly BLT up for the bar.
I've kinda run the menu.
Start with some fried bean tomato.
Obviously, burgers are great.
Toasted bun...
...jam is done,
time to have fun.
Fried green tomato burger, I've had that in the past.
I loved the bacon jam on it,
it's a great kind of twist.
[sighs] Loosen up.
You are a dangerous man.
Mmm! That's ridiculous. Great burger.
The fried green tomato burger is one of our top selling burgers, now that Guy had it.
Is that a cheese burger on your arm?
It is. That's our Rocky Hill burger.
Today's menu features the Rocky Hill burger.
We sell hundreds of burgers.
We got all different kinds.
Fat Daddy for the bar.
[man] Fat Daddy burger, it's fantastic.
There's just a different flavor and taste,
that you can't get at a regular burger joint.
[Evan] We're gonna grind our meat for our burger.
I use pancetta, short rib, and strip steak.
-It's just a random mix of this? -[Evan] Yep.
-[Guy] No seasoning going into this? -No.
So that's one grind, now we're gonna grind it again.
Now we're gonna make our Fat Daddy burger.
Toast our brioche bun.
Put that down.
Provolone cheese on the patties.
Our cheese is melted.
So now we're gonna put our horse radish creme fraiche on.
Our red onion jam.
It's very simple.
Diced red onion, red wine and sugar.
Cooks down to a nice jammy consistency.
It only takes a few minutes.
So now we're gonna top it with our braised beef short rib.
We start with some short rib.
We're gonna put some salt and pepper on them.
Sear 'em off, get some nice caramelization on 'em.
Now we're gonna add our mirepoix.
We're gonna put our short ribs back in the pan.
So now we're gonna add our house veal stock.
It's gonna give it great flavor.
We're gonna put 'em in the oven, 375, for 2 hours.
And we'll finish our burger with some arugula.
This is our Fat Daddy burger.
You got two patties, you got the savoriness of the short ribs on top.
Then you have that horse radish sauce
to cut through everything.
It's so warm.
And when you take a bite into that it's superb.
He's doin' it right.
You can't go wrong. I mean, I love it.
If you plan to operate any heavy machinery,
don't eat the whole thing.
[Guy] It's a funky joint and a great chef.
-Well done. -Thank you.
Good ol' pulled pork comin' up, baby.
-Wings for Kelly. -[Evan] We're gonna need some more burgers, guys.
Yeah, there's plenty of personality
poured into all of these Triple D dishes.
Sandwich for you, my dear.
We're gonna give you a healthy portion, just like Guy had.
You guys need anything else, just let me know.
[Guy] And there are even more places to park the Camaro.
And we'll see you next time on Triple D Nation.
Would you just yell "Captain Caveman" for me one time?
[laughs wheezily]
-[yells] Captain! [normal] Remember? -Yeah.
-You want me to do it? -Yeah!
[yells] Captain Caveman!
[all laughing]