1
00:00:01,000 --> 00:00:02,200
You know, people
are asking me all the time,
2
00:00:02,266 --> 00:00:03,767
"Hey, Guy, that one joint
you checked out
3
00:00:03,767 --> 00:00:06,000
in that one city
when you were doing DDD,
4
00:00:06,066 --> 00:00:07,066
how they doing?"
5
00:00:07,100 --> 00:00:08,367
"You know, I don't know,
we should check it out."
6
00:00:08,367 --> 00:00:10,767
[car revving]
7
00:00:10,767 --> 00:00:13,567
Over the years,
I've seen and tasted it all.
8
00:00:13,567 --> 00:00:15,166
This is ridiculous, dude!
9
00:00:15,166 --> 00:00:17,867
But it turns out
it was only the beginning!
10
00:00:17,867 --> 00:00:19,967
'Cause DDD joints
have been blowing up,
11
00:00:19,967 --> 00:00:22,166
and we're going back
to see what's cookin'.
12
00:00:22,166 --> 00:00:23,200
[car revving]
13
00:00:23,266 --> 00:00:24,767
Like on this trip!
14
00:00:24,767 --> 00:00:26,567
We've got all sorts
of sandwiches.
15
00:00:26,567 --> 00:00:27,300
Mmm. Mmm!
16
00:00:28,100 --> 00:00:28,867
From fried...
17
00:00:28,867 --> 00:00:29,900
That's ridiculous.
18
00:00:29,967 --> 00:00:30,000
I'mma hug you.
19
00:00:30,000 --> 00:00:30,667
I'mma hug you.
20
00:00:30,667 --> 00:00:31,967
...to pie.
21
00:00:31,967 --> 00:00:33,500
We're gonna fold
this baby up.
22
00:00:33,567 --> 00:00:36,700
[Guy Fieri] Like this
deep-dunk Monte Cristo
in Boise...
23
00:00:36,767 --> 00:00:38,900
Gives me goosebumps.
24
00:00:38,967 --> 00:00:41,266
The stuffed and seeded
sandwich in Vegas...
25
00:00:41,266 --> 00:00:44,367
-Is that weck "weady"?
-[man] Beef on weck
for table four.
26
00:00:44,367 --> 00:00:46,700
[Guy] And we're wrapping
things up in New Jersey.
27
00:00:46,767 --> 00:00:48,000
Forget the bun.
28
00:00:48,000 --> 00:00:51,266
[Guy] With this pork roll,
patty and pizza dough combo.
29
00:00:51,266 --> 00:00:55,200
It's literally the perfect
bite every single time.
30
00:00:55,266 --> 00:00:59,767
[Guy] Familiar faces,
new places and more
off-the-hook flavors.
31
00:00:59,767 --> 00:01:00,000
This is Triple D Nation.
32
00:01:00,000 --> 00:01:01,367
This is Triple D Nation.
33
00:01:05,266 --> 00:01:06,500
[dynamic music playing]
34
00:01:07,467 --> 00:01:10,667
[Guy] It was back in 2009
when I first met this chef.
35
00:01:10,667 --> 00:01:12,066
[chuckling] And I mean
a real chef,
36
00:01:12,066 --> 00:01:15,367
at his old-school, '50s-style
diner in Boise, Idaho.
37
00:01:15,367 --> 00:01:19,967
And here, you could order up
everything, from prime rib
to shrimp gumbo.
38
00:01:19,967 --> 00:01:24,867
These days, he's almost
got the trifecta. A diner
and a drive-in.
39
00:01:24,867 --> 00:01:27,166
All that's missing
is the dive.
40
00:01:27,166 --> 00:01:29,400
This is Westside Drive In.
41
00:01:29,467 --> 00:01:30,000
[upbeat music playing]
42
00:01:30,000 --> 00:01:30,567
[upbeat music playing]
43
00:01:31,967 --> 00:01:33,767
[man] Ice cream potato
for Triple D Nation.
44
00:01:33,767 --> 00:01:36,166
This isn't your typical
drive-through that you go to.
45
00:01:36,166 --> 00:01:38,367
You have a gourmet chef here.
46
00:01:38,367 --> 00:01:40,066
Three minutes on the Cuban.
47
00:01:40,066 --> 00:01:44,200
You're getting great, hot food
at a drive-through speed.
It's hard to beat.
48
00:01:44,266 --> 00:01:45,467
That's a Club Focaccia.
49
00:01:45,467 --> 00:01:47,767
I do give Guy credit
for finding this place.
50
00:01:47,767 --> 00:01:49,700
And you know,
the food's great here.
51
00:01:49,767 --> 00:01:52,667
[Guy] How could it not be
with Chef Lou Aaron
behind the line?
52
00:01:52,667 --> 00:01:55,967
He brought his decades
of culinary experience
to the drive in
53
00:01:55,967 --> 00:01:59,500
when he nabbed
this blast from the past
in 1994.
54
00:02:01,300 --> 00:02:04,600
I, uh, grew up
about six blocks west.
55
00:02:04,667 --> 00:02:06,400
Came down here
all the time for shakes.
56
00:02:06,467 --> 00:02:08,767
-So this was a go-to spot
when you were a kid.
-Oh, yeah.
57
00:02:08,767 --> 00:02:10,367
[Guy] Now,
it's a family affair.
58
00:02:10,367 --> 00:02:11,867
With his wife, Renee,
59
00:02:11,867 --> 00:02:14,166
and his kids,
Emily and Josh, helping out.
60
00:02:15,367 --> 00:02:17,867
-Will the kids take over?
-Hopefully.
61
00:02:17,867 --> 00:02:19,000
You know, I... I'm hoping.
62
00:02:19,066 --> 00:02:20,266
All right.
63
00:02:20,266 --> 00:02:22,900
Gentlemen, this was 15 years?
64
00:02:22,967 --> 00:02:24,100
-Not 15 years ago--
-Fourteen.
65
00:02:24,100 --> 00:02:25,734
-[Guy] Fourteen years ago.
-[Lou] Fourteen years ago.
66
00:02:25,734 --> 00:02:28,567
And he said, when he went up
to close, "I'm never walking
back in here again."
67
00:02:28,567 --> 00:02:30,000
And then, you came.
68
00:02:30,000 --> 00:02:30,166
And then, you came.
69
00:02:30,166 --> 00:02:31,967
Really opened up
my eyes to...
70
00:02:31,967 --> 00:02:33,600
To see what he's put
into the business.
71
00:02:34,300 --> 00:02:36,100
Gives me goosebumps.
72
00:02:36,100 --> 00:02:39,567
You hide a gourmet restaurant
inside of a drive-in.
73
00:02:39,567 --> 00:02:41,600
This is not a short order
cook scene.
74
00:02:41,667 --> 00:02:44,166
It may say "Drive In,"
75
00:02:44,166 --> 00:02:47,567
But it's a whole different
experience, and how great
that you tuned in to that.
76
00:02:47,567 --> 00:02:48,800
Plating gumbo now.
77
00:02:48,867 --> 00:02:51,967
It's so elevated.
They have great prime rib.
78
00:02:51,967 --> 00:02:54,100
-[Guy] That's a nice piece
of prime rib there.
-[Lou] Granulated garlic.
79
00:02:54,166 --> 00:02:56,066
Flour. Seals in the moisture.
80
00:02:56,066 --> 00:02:57,367
[Guy] Oh,
this is interesting.
81
00:02:57,367 --> 00:02:59,767
We save everything.
Onion peels,
celery, carrots.
82
00:02:59,767 --> 00:03:00,000
-And it's actually what
we're gonna roast it on.
-[Guy] I like it.
83
00:03:00,000 --> 00:03:01,767
-And it's actually what
we're gonna roast it on.
-[Guy] I like it.
84
00:03:01,767 --> 00:03:03,300
-What in the world--
-It's bacon grease.
85
00:03:03,367 --> 00:03:04,166
[gasping]
86
00:03:04,166 --> 00:03:06,200
That's ridiculous.
I'mma hug you.
87
00:03:06,266 --> 00:03:07,600
[chuckles]
88
00:03:07,600 --> 00:03:09,066
-Rosemary.
-[Guy] Which is one
of my favorite on prime rib.
89
00:03:09,066 --> 00:03:11,000
So, 425. I give it 20 minutes.
90
00:03:11,000 --> 00:03:13,367
[Guy] Drop it down,
finish up in three hours
at 275.
91
00:03:13,367 --> 00:03:15,066
-[Lou] Yep.
-[Guy] All right,
what are we into now?
92
00:03:15,066 --> 00:03:17,000
Our au jus. We start out
with the beef stock.
93
00:03:17,066 --> 00:03:19,166
Bacon grease again.
Beef bones.
94
00:03:19,900 --> 00:03:21,233
And I'm just gonna
sear the bone...
95
00:03:21,233 --> 00:03:23,400
[Guy] You really think
you get flavor
out of the onion skin?
96
00:03:23,467 --> 00:03:24,800
-Every little bit helps.
-Oh, I agree.
97
00:03:24,867 --> 00:03:27,100
Some basic herbs.
Thyme, rosemary.
98
00:03:27,100 --> 00:03:30,000
Something you really expect
to find in every drive-in.
Juniper berries.
99
00:03:30,000 --> 00:03:31,266
Something you really expect
to find in every drive-in.
Juniper berries.
100
00:03:31,266 --> 00:03:32,967
They just add a nice,
mellow flavor to the stock.
101
00:03:32,967 --> 00:03:34,367
Bay leaves...
Everybody's in the pool.
102
00:03:34,367 --> 00:03:36,600
And I transfer this
to a big stock pot.
Fill it up.
103
00:03:36,667 --> 00:03:38,600
[Guy] You fill up
full of water. You let it go
for eight hours.
104
00:03:38,667 --> 00:03:41,066
And you're gonna make
yourself some righteous stock
at a drive-in.
105
00:03:41,066 --> 00:03:43,000
-[funky music playing]
-[Guy whistles]
106
00:03:43,000 --> 00:03:45,000
-It's good-looking rib, man.
-[Lou] Nice rib.
107
00:03:45,066 --> 00:03:46,867
We cut 8-ounce portions.
108
00:03:46,867 --> 00:03:48,800
[Guy] That's a nice
medium rare to medium.
109
00:03:48,867 --> 00:03:51,100
-[Lou] We serve it
with some horseradish.
-Look at the crust.
110
00:03:51,166 --> 00:03:52,767
-That builds up right there.
-[Lou] People love that.
111
00:03:54,000 --> 00:03:55,200
Mmm.
112
00:03:55,266 --> 00:03:57,066
Wow, that crust
really has some flavor, huh?
113
00:03:57,066 --> 00:03:58,200
[Lou] Yeah, it adds
a very great flavor to it.
114
00:03:58,266 --> 00:04:00,000
[Guy] It's tender.
It's done the right way.
115
00:04:00,000 --> 00:04:00,367
[Guy] It's tender.
It's done the right way.
116
00:04:00,367 --> 00:04:01,867
-You know what
to get to get crazy on this?
-What?
117
00:04:01,867 --> 00:04:03,200
-That au jus.
-[chuckles]
118
00:04:04,867 --> 00:04:06,300
[exclaiming]
119
00:04:06,367 --> 00:04:09,467
The prime rib, I have
had that. It's very delish.
120
00:04:09,467 --> 00:04:14,467
I love the prime rib,
but the Monte Cristo's
boxed it out in my mind.
121
00:04:14,467 --> 00:04:16,367
Monte Cristo!
122
00:04:16,367 --> 00:04:17,800
And I give you
the Monte Cristo.
123
00:04:17,800 --> 00:04:20,900
Which, traditionally,
Monte Cristo is, uh,
egg-dipped and grilled.
124
00:04:20,967 --> 00:04:23,500
-And that--
-I've seen it made this way,
but that was in the '80s.
125
00:04:23,567 --> 00:04:25,700
Yeah. We're the only
ones around, I think,
that make these.
126
00:04:25,767 --> 00:04:29,100
It's like a triple-decker
sandwich with Texas toast.
127
00:04:29,166 --> 00:04:30,000
And it's actually deep-fried.
It's absolutely phenomenal.
128
00:04:30,000 --> 00:04:32,700
And it's actually deep-fried.
It's absolutely phenomenal.
129
00:04:32,767 --> 00:04:35,567
We do chicken instead
of turkey, just to add
a little difference.
130
00:04:35,567 --> 00:04:37,967
This is actually the rub
that we use for our prime rib.
131
00:04:37,967 --> 00:04:39,467
To the cast
of characters. Salt...
132
00:04:39,467 --> 00:04:41,100
-Granulated garlic.
-[Guy] Sugar.
133
00:04:41,100 --> 00:04:42,367
The white pepper.
134
00:04:42,367 --> 00:04:44,367
-[snickers and exclaims]
-[chuckles]
135
00:04:44,367 --> 00:04:48,367
Black pepper,
whole thyme, onion powder,
dill weed, paprika.
136
00:04:48,367 --> 00:04:50,166
Chili powder. Cumin, you know.
137
00:04:50,166 --> 00:04:52,266
Celery salt
and poultry seasoning.
138
00:04:52,266 --> 00:04:54,300
-Is it cream of tartar?
-No, it's, uh, cornstarch.
139
00:04:54,367 --> 00:04:56,667
-[exclaiming]
-[laughs]
140
00:04:56,667 --> 00:04:58,400
Then you just mix it together.
141
00:05:00,667 --> 00:05:04,400
Add a little bit of water.
Put them in the oven. Cook 'em
for seven to nine minutes.
142
00:05:06,567 --> 00:05:08,600
So this is our chicken.
It's chilled now.
143
00:05:08,667 --> 00:05:10,066
I've got some
garlic butter here.
144
00:05:10,066 --> 00:05:13,867
We put our Swiss cheese
on there. And cheddar cheese.
145
00:05:13,867 --> 00:05:15,867
We have ham.
146
00:05:15,867 --> 00:05:18,667
And then we've got
our chicken breast.
And we put it on there.
147
00:05:18,667 --> 00:05:20,567
And then we close her up.
148
00:05:20,567 --> 00:05:22,000
Now, we're gonna cut
this in half.
149
00:05:23,300 --> 00:05:25,367
And dip it in the egg.
150
00:05:25,367 --> 00:05:27,266
And then we have
panko breadcrumbs.
151
00:05:27,266 --> 00:05:30,000
And you just wanna
bread it all in there,
just like so.
152
00:05:30,000 --> 00:05:30,367
And you just wanna
bread it all in there,
just like so.
153
00:05:30,367 --> 00:05:31,500
Do the other half.
154
00:05:32,867 --> 00:05:35,567
And we cook it
for about 45 seconds
to a minute.
155
00:05:36,900 --> 00:05:39,667
-With a berry coulis...
-Yeah, with a raspberry
coulis, yeah.
156
00:05:39,667 --> 00:05:42,700
Raspberry preserves.
We add a little bit
of cranberry juice to it.
157
00:05:42,767 --> 00:05:43,767
And then we stir it up.
158
00:05:44,567 --> 00:05:46,400
And, uh,
it's one of our top sellers.
159
00:05:47,166 --> 00:05:48,100
-[Guy] Fantastic.
-Yeah.
160
00:05:49,066 --> 00:05:50,266
[man] Monte up.
161
00:05:50,266 --> 00:05:52,667
The crispiness comes out
in the way that
they batter it.
162
00:05:52,667 --> 00:05:55,000
When you bite into it,
it just explodes
in your mouth.
163
00:05:55,000 --> 00:05:57,467
It's really juicy,
and that flavor comes through.
164
00:05:57,467 --> 00:06:00,000
Then you dip it in some jam.
It's incredible.
165
00:06:00,000 --> 00:06:00,767
Then you dip it in some jam.
It's incredible.
166
00:06:01,567 --> 00:06:03,000
Bacon burger,
mushroom burger up.
167
00:06:03,000 --> 00:06:05,100
-What's the update?
-[Lou] We opened up
a second location
168
00:06:05,166 --> 00:06:06,467
7 miles from the first one.
169
00:06:06,467 --> 00:06:09,100
-How's it going?
-It's doing just as good
as the original.
170
00:06:09,100 --> 00:06:12,467
[woman] The nice thing about
the Parkcenter location is
you can actually come inside.
171
00:06:12,467 --> 00:06:14,867
They have a really nice diner.
It's super fun.
172
00:06:14,867 --> 00:06:17,567
-You get a dive, take it over.
Is that what you're doing?
-[Lou laughing]
173
00:06:17,567 --> 00:06:19,700
-Is there a whole empire
thing going on here?
-That would--
174
00:06:19,767 --> 00:06:22,200
-That would be my house.
-You spike that hair,
you get in earrings,
175
00:06:22,266 --> 00:06:23,266
-I'm coming.
-I'm on my way.
176
00:06:24,066 --> 00:06:24,934
[Guy] Coming up.
177
00:06:24,967 --> 00:06:25,967
[Lou] How's that finger
steak coming?
178
00:06:25,967 --> 00:06:27,467
[Guy] No matter
whether it's the diner--
179
00:06:27,467 --> 00:06:28,300
Here you go, guys.
180
00:06:28,367 --> 00:06:29,767
[Guy] ... or the drive-in...
181
00:06:29,767 --> 00:06:30,000
The out-of-bounds bite
will have you divin' right in.
182
00:06:30,000 --> 00:06:32,467
The out-of-bounds bite
will have you divin' right in.
183
00:06:32,467 --> 00:06:33,867
Mmm!
184
00:06:33,867 --> 00:06:36,467
-If you can get
that cheese stretch...
-[Lou] There we go, baby.
185
00:06:38,100 --> 00:06:40,300
[upbeat music playing]
186
00:06:40,367 --> 00:06:42,967
I'm here at Boise, Idaho.
And I got a pop quiz for ya.
187
00:06:42,967 --> 00:06:44,800
When I say, "drive-in,"
what are you thinking?
188
00:06:44,867 --> 00:06:47,200
Fries... You're thinking
milkshakes and killer burgers.
189
00:06:47,266 --> 00:06:48,667
But are you thinking, "Chef"?
190
00:06:48,667 --> 00:06:51,767
I mean a real chef.
An ACF-certified chef.
191
00:06:51,767 --> 00:06:54,166
"American Culinary
Federation" chef.
192
00:06:55,367 --> 00:06:57,400
That was the infancy
stages of DDD.
193
00:06:57,467 --> 00:07:00,400
You became one
of those benchmarks for us.
194
00:07:00,467 --> 00:07:02,767
That when we go and check
a place out, I'm like,
195
00:07:02,767 --> 00:07:06,467
"Just because it falls
in the criteria of Diners,
Drive-Ins and Dives,
196
00:07:06,467 --> 00:07:07,463
doesn't mean I'm gonna take it
if they can't back it up
with the food.
197
00:07:07,463 --> 00:07:10,800
doesn't mean I'm gonna take it
if they can't back it up
with the food.
198
00:07:10,867 --> 00:07:13,066
-[Lou] Mmm-hmm.
-[Guy] And you always
backed it up with the food.
199
00:07:13,066 --> 00:07:14,500
[dynamic music playing]
200
00:07:14,567 --> 00:07:15,567
This is a first.
201
00:07:15,567 --> 00:07:17,467
-We made steak fingers.
-[Lou] Mmm-hmm.
202
00:07:17,467 --> 00:07:19,000
[Guy] And I remember
all the attention to detail.
203
00:07:19,000 --> 00:07:23,166
Seeing Guy making
the finger steaks...
I came down and had 'em,
204
00:07:23,166 --> 00:07:26,567
and it's something
that I'll travel hours to get.
205
00:07:26,567 --> 00:07:28,467
[Lou] This is just
bottom sirloin
cut into strips.
206
00:07:28,467 --> 00:07:30,767
Dip it in some flour.
You wanna keep them
all separate.
207
00:07:30,767 --> 00:07:32,133
Throw it in our batter.
208
00:07:32,133 --> 00:07:34,166
Hold them up a little bit
before they go down
into it. Dig it.
209
00:07:34,166 --> 00:07:35,400
[Lou] Right. Don't take
long to cook.
210
00:07:35,467 --> 00:07:36,967
By the time you get
the last one in there...
211
00:07:36,967 --> 00:07:37,463
-You're almost done, yeah.
-[Guy] This is crazy.
212
00:07:37,463 --> 00:07:38,367
-You're almost done, yeah.
-[Guy] This is crazy.
213
00:07:38,367 --> 00:07:39,800
Let them drain
just a second.
214
00:07:39,867 --> 00:07:42,166
-[Guy] And what
are we serving them with?
-Spicy cocktail sauce.
215
00:07:42,166 --> 00:07:44,767
Just chili sauce, horseradish,
and lemon juice.
216
00:07:44,767 --> 00:07:46,100
[upbeat rock music playing]
217
00:07:47,700 --> 00:07:48,767
[exclaims]
218
00:07:48,767 --> 00:07:50,967
Nice and crunchy.
You get a lot of meat flavor.
219
00:07:50,967 --> 00:07:52,400
-It's tender.
-[Lou] Mmm-hmm.
220
00:07:52,467 --> 00:07:55,166
-And the cocktail sauce,
oddly enough--
-Match made in Heaven.
221
00:07:55,166 --> 00:07:57,166
-[Guy] That's great.
And that's a whole order?
-[Lou] Yep.
222
00:07:57,166 --> 00:07:59,000
-[Guy] Who could eat all that?
-You're gonna eat them all
before you--
223
00:07:59,066 --> 00:08:00,333
-[exclaims in protest]
-[chuckles]
224
00:08:00,333 --> 00:08:02,467
-Convertible Camaro,
not a dump truck.
-[chuckles]
225
00:08:02,467 --> 00:08:05,400
They're hand-dipped and, uh,
cooked just to perfection.
226
00:08:05,467 --> 00:08:07,463
[woman] If you like
the finger steaks,
you're definitely gonna love
227
00:08:07,463 --> 00:08:07,767
[woman] If you like
the finger steaks,
you're definitely gonna love
228
00:08:07,767 --> 00:08:08,867
their mozzarella sticks.
229
00:08:08,867 --> 00:08:11,100
They're just spot-on,
every-time delicious.
230
00:08:11,100 --> 00:08:13,667
All right, Bruce,
I have your mozzarella sticks.
231
00:08:13,667 --> 00:08:16,767
Mozzarella sticks is a unique
little recipe that we have.
232
00:08:16,767 --> 00:08:18,200
Okay, tell me what's unique--
233
00:08:18,967 --> 00:08:20,166
[chuckles]
234
00:08:20,166 --> 00:08:21,867
Okay, these have been
sitting here for a bit, folks.
235
00:08:21,867 --> 00:08:23,767
If you can get
that cheese stretch...
236
00:08:23,767 --> 00:08:25,567
[Lou] There we go, baby.
237
00:08:25,567 --> 00:08:27,266
Take some
whole milk mozzarella.
238
00:08:27,266 --> 00:08:28,667
We cut it into sticks
and we freeze them.
239
00:08:28,667 --> 00:08:30,900
Dust them with flour.
Batter 'em.
240
00:08:30,967 --> 00:08:33,166
Put it in the crumbs
that come from our croutons.
241
00:08:33,166 --> 00:08:36,800
Nice herb flavor.
Italian seasoning
in there from the croutons.
242
00:08:36,867 --> 00:08:37,463
We're gonna freeze these
and they go directly
from the freezer to the fryer.
243
00:08:37,463 --> 00:08:39,200
We're gonna freeze these
and they go directly
from the freezer to the fryer.
244
00:08:42,600 --> 00:08:44,867
Finishing with a little bit
of parmesan cheese.
245
00:08:45,867 --> 00:08:47,233
[man] Mozz sticks up.
246
00:08:47,266 --> 00:08:49,700
We had all this big
crouton dust in the bottom
of the buckets.
247
00:08:49,767 --> 00:08:51,400
After we get our croutons,
we got all the crouton dust.
248
00:08:51,467 --> 00:08:54,100
So that's what that is.
It's crouton dust.
249
00:08:54,100 --> 00:08:56,667
That's not what people expect
at a drive-in. Delicious.
250
00:08:56,667 --> 00:08:58,400
Okay, plating
mozzarella sticks. Full order.
251
00:08:58,467 --> 00:09:00,567
It isn't like your normal
mozzarella stick
252
00:09:00,567 --> 00:09:03,166
because of the crust
that's on the outside.
253
00:09:03,166 --> 00:09:06,000
Crunchy...
And the inside is gooey.
254
00:09:06,000 --> 00:09:07,463
The breading
and texture is nice.
255
00:09:07,463 --> 00:09:07,800
The breading
and texture is nice.
256
00:09:07,867 --> 00:09:09,700
Stringy cheese. I liked that.
257
00:09:10,767 --> 00:09:13,367
One Triple D Nation
special in the window!
258
00:09:13,367 --> 00:09:16,300
Chef to chef, friend
to friend, business
to business, dad to dad...
259
00:09:16,367 --> 00:09:19,367
This? Warms my heart.
260
00:09:19,367 --> 00:09:21,100
-This is what life
is all about.
-[Lou] Oh, yeah.
261
00:09:21,100 --> 00:09:23,667
I mean, then you'll do
this for your kids,
and it continues on.
262
00:09:23,667 --> 00:09:25,967
Well, congratulations.
Got large shoes
to fill, my friend.
263
00:09:28,567 --> 00:09:30,700
[Guy] And coming up
at Atlantic City, New Jersey.
264
00:09:30,767 --> 00:09:32,367
Turkey Apple Brie,
in the window!
265
00:09:32,367 --> 00:09:34,166
Burgers and brie--
266
00:09:34,166 --> 00:09:35,767
You're getting
very cosmopolitan on us.
267
00:09:35,767 --> 00:09:37,200
...from the 18th hole.
268
00:09:37,867 --> 00:09:38,867
[man] Tequila Shrimp Banger.
269
00:09:39,367 --> 00:09:40,467
Mmm. Spot on.
270
00:09:42,467 --> 00:09:43,834
[mellow music playing]
271
00:09:43,834 --> 00:09:46,266
So I'm here
at the Chelsea Heights
section in Atlantic City.
272
00:09:46,266 --> 00:09:50,000
Right between the boardwalk
and the bay. And, man,
was this area hit hard
273
00:09:50,000 --> 00:09:51,200
by Superstorm Sandy.
274
00:09:51,266 --> 00:09:55,500
Now, in 2016, it felt like
the area was still recovering.
275
00:09:55,567 --> 00:09:57,467
But things are definitely
looking up.
276
00:09:57,467 --> 00:10:01,700
'Cause since I stopped
into this place, they not only
survived but thrived.
277
00:10:01,767 --> 00:10:04,266
And had to open
a second location
to handle the success.
278
00:10:04,767 --> 00:10:06,100
Welcome to Vagabond.
279
00:10:07,066 --> 00:10:08,667
[dynamic music playing]
280
00:10:10,667 --> 00:10:11,847
[man] Sticky wings
in the window. Pick it up!
281
00:10:11,847 --> 00:10:12,166
[man] Sticky wings
in the window. Pick it up!
282
00:10:12,166 --> 00:10:15,400
There's nothing like Vagabond.
It really is a hole in one.
283
00:10:15,467 --> 00:10:16,834
Brussel sprouts.
284
00:10:16,834 --> 00:10:19,166
The menu's so well-rounded.
There's something
for everyone.
285
00:10:19,166 --> 00:10:20,400
Doughboy, coming right up.
286
00:10:20,467 --> 00:10:24,066
I like the picture of Guy
on the wall. It's amazing.
287
00:10:24,066 --> 00:10:26,767
It's great to see
two local guys doing so well
288
00:10:26,767 --> 00:10:28,600
and making it
all the way to DDD.
289
00:10:28,667 --> 00:10:31,667
[Guy] But all
Atlantic City native
Elvis Cadavid wanted to do
290
00:10:31,667 --> 00:10:34,266
was give the locals
something local.
291
00:10:34,266 --> 00:10:37,467
And he brought in his buddy,
Tom Harris, to help.
292
00:10:37,467 --> 00:10:40,467
Atlantic City's got
125 restaurants that...
293
00:10:40,467 --> 00:10:41,847
-If you want fine dining,
there you go. Take your pick.
-Right.
294
00:10:41,847 --> 00:10:43,100
-If you want fine dining,
there you go. Take your pick.
-Right.
295
00:10:43,166 --> 00:10:45,467
[Elvis] I wanted something
that was just affordable.
296
00:10:45,467 --> 00:10:47,000
[Guy] I like that you call it
"Kitchen and Tap House."
297
00:10:47,066 --> 00:10:48,800
It means you're putting
food forward.
298
00:10:48,867 --> 00:10:50,266
[man] Turkey Apple Brie,
in the window!
299
00:10:50,266 --> 00:10:52,667
The Turkey Apple Brie,
sweet and salty...
300
00:10:52,667 --> 00:10:54,367
Everyone likes that.
301
00:10:54,367 --> 00:10:56,000
Now we're just gonna
get down to some brie.
302
00:10:56,000 --> 00:10:57,300
-Just some brie. Yeah.
-Right, brie.
303
00:10:57,367 --> 00:10:59,367
[Elvis] So we're gonna make
the smoky pepper jam.
304
00:10:59,367 --> 00:11:01,266
-Let's get it.
-Raspberry jam.
305
00:11:01,266 --> 00:11:03,266
Sriracha. Apple cider vinegar.
306
00:11:03,266 --> 00:11:05,300
-Crushed red pepper.
-[Guy] And a little
chili powder?
307
00:11:05,367 --> 00:11:06,500
We're just gonna
whisk this together.
308
00:11:07,300 --> 00:11:08,634
Step one. What's next?
309
00:11:08,634 --> 00:11:11,266
Turkey breast.
We're gonna start off
with some kosher salt.
310
00:11:11,266 --> 00:11:11,847
-Rub it down.
-[Guy] Next?
311
00:11:11,847 --> 00:11:12,500
-Rub it down.
-[Guy] Next?
312
00:11:12,567 --> 00:11:14,500
-[Elvis] Fresh pepper.
-A little water?
313
00:11:14,567 --> 00:11:15,800
A little agua. Cover it up.
314
00:11:17,100 --> 00:11:20,367
-In the oven,
350 for four hours.
-Got it. Okay.
315
00:11:20,367 --> 00:11:22,500
So next, we're gonna
start off with butter.
316
00:11:22,567 --> 00:11:23,767
Turkey on the grill.
317
00:11:24,500 --> 00:11:25,467
Okay.
318
00:11:25,467 --> 00:11:27,767
[Elvis] Few slices
of Granny Smith apples.
319
00:11:27,767 --> 00:11:29,300
Brie cheese.
320
00:11:29,367 --> 00:11:31,266
You're getting
very cosmopolitan on us.
321
00:11:31,266 --> 00:11:32,500
-[Elvis] Cranberry
walnut toast.
-[Guy] Gorgeous.
322
00:11:32,567 --> 00:11:34,900
Top it off with a little bit
of smoky pepper jam.
323
00:11:34,967 --> 00:11:37,467
And top that off
with the oven-roasted turkey,
324
00:11:37,467 --> 00:11:41,100
the Granny Smith apples,
and the brie cheese.
325
00:11:41,166 --> 00:11:41,847
-It's Thanksgiving every day
at the Vagabond.
-Every day.
326
00:11:41,847 --> 00:11:43,567
-It's Thanksgiving every day
at the Vagabond.
-Every day.
327
00:11:46,900 --> 00:11:48,667
[Guy] You get a lot of brie
right off the bat.
328
00:11:48,667 --> 00:11:49,667
Turkey's not dry.
329
00:11:49,667 --> 00:11:52,367
Nice little acidity
from the jam.
330
00:11:54,800 --> 00:11:55,600
Spot on.
331
00:11:55,667 --> 00:11:57,033
[server] Turkey Apple Brie.
332
00:11:57,066 --> 00:11:59,667
Usually, when I come here,
I always get the Turkey
Apple Brie.
333
00:11:59,667 --> 00:12:03,367
But after trying the Spartan
Doughboy, that is my new
favorite, for sure.
334
00:12:03,367 --> 00:12:05,200
[man] Spartan Doughboy,
coming right up.
335
00:12:05,266 --> 00:12:06,967
The Spartan Doughboy
is just always fantastic,
336
00:12:06,967 --> 00:12:09,100
because it's deep-fried
in this pizza dough,
337
00:12:09,166 --> 00:12:10,500
and it's just juiciness.
338
00:12:11,800 --> 00:12:11,847
We're gonna make
the Spartan Doughboy.
339
00:12:11,847 --> 00:12:13,467
We're gonna make
the Spartan Doughboy.
340
00:12:13,467 --> 00:12:15,467
Pork roll, caramelized onion,
American cheese.
341
00:12:15,467 --> 00:12:18,567
Forget the bun. We're talking
about pizza dough.
342
00:12:18,567 --> 00:12:21,000
All-purpose flour, oil, sugar.
343
00:12:21,000 --> 00:12:23,700
Yeast and a little water.
We're gonna mix it.
344
00:12:25,867 --> 00:12:27,767
And I'll let
these sit overnight.
345
00:12:29,667 --> 00:12:32,900
We're gonna kick it off
with 8-ounce fresh Angus
beef burger.
346
00:12:34,100 --> 00:12:37,767
A little seasoning here.
Next, we got the pork roll.
347
00:12:37,767 --> 00:12:40,400
We got some caramelized
onions. Get these warmed up.
348
00:12:41,166 --> 00:12:41,847
Press out the dough.
349
00:12:41,847 --> 00:12:42,367
Press out the dough.
350
00:12:43,000 --> 00:12:44,300
A slice of cheese.
351
00:12:44,367 --> 00:12:46,000
And we're gonna add
the burger patty.
352
00:12:46,066 --> 00:12:47,700
We got the pork roll.
353
00:12:48,367 --> 00:12:49,767
There we go.
354
00:12:49,767 --> 00:12:51,400
Caramelized onions.
355
00:12:51,467 --> 00:12:53,500
We're gonna top this off
with spicy ranch.
356
00:12:53,567 --> 00:12:56,100
Ranch, mayo.
357
00:12:56,166 --> 00:12:59,200
Crushed red pepper.
Granulated garlic.
Cajun seasoning.
358
00:13:00,266 --> 00:13:01,600
This kicks it up a notch.
359
00:13:01,667 --> 00:13:03,867
Next, we got another slice
of American cheese.
360
00:13:03,867 --> 00:13:05,066
We're gonna fold this baby up.
361
00:13:07,300 --> 00:13:08,700
And it's ready for the fryer.
362
00:13:10,467 --> 00:13:11,800
All right, here we go.
363
00:13:14,266 --> 00:13:15,767
And we got
the Spartan Doughboy.
364
00:13:15,767 --> 00:13:16,800
Spartan Doughboy.
365
00:13:16,867 --> 00:13:19,300
This is by far
my favorite burger.
366
00:13:19,367 --> 00:13:22,967
They took the recipe,
wrapped it in pizza dough,
deep-fried it...
367
00:13:22,967 --> 00:13:25,567
It's literally the perfect
bite every single time.
368
00:13:25,567 --> 00:13:31,266
It's like a blend
of the juices from the meat
and the American cheese,
369
00:13:31,266 --> 00:13:34,300
and the onions, and it's all
wrapped up in the dough.
370
00:13:34,367 --> 00:13:35,767
It's just the best combo.
371
00:13:36,467 --> 00:13:37,967
Potato bombs! Pick it up.
372
00:13:38,000 --> 00:13:41,000
Whether you're coming
for lunch, coming in
for dinner or happy hour,
373
00:13:41,000 --> 00:13:41,847
appetizers, they've got
everything here.
374
00:13:41,847 --> 00:13:43,400
appetizers, they've got
everything here.
375
00:13:43,467 --> 00:13:44,767
[man] Tequila Shrimp Banger.
376
00:13:44,767 --> 00:13:46,100
Why's it "Tequila Banger"?
377
00:13:46,166 --> 00:13:48,000
[Elvis] The heat,
the tequila...
378
00:13:48,000 --> 00:13:49,667
-Oh, so, like, bang.
-The bang. Yes.
379
00:13:49,667 --> 00:13:51,667
Got it. First, we're gonna
make the sauce.
380
00:13:51,667 --> 00:13:53,800
We have the mayo.
Thai chili sauce.
381
00:13:53,867 --> 00:13:56,100
-Sriracha.
-A little sesame oil.
382
00:13:56,100 --> 00:13:57,867
[Elvis] Cayenne pepper.
Garlic powder.
383
00:13:57,867 --> 00:13:59,467
-Next up?
-Tequila.
384
00:14:00,367 --> 00:14:01,767
I love this sauce
more and more.
385
00:14:01,767 --> 00:14:04,166
-[Guy] Adobo seasoning.
-[Elvis] And a little agua.
386
00:14:04,166 --> 00:14:05,467
Quick whisk.
387
00:14:05,467 --> 00:14:06,467
All right.
Let's do the shrimp.
388
00:14:06,467 --> 00:14:08,100
[Elvis] We're gonna dredge
the shrimp,
389
00:14:08,100 --> 00:14:11,000
and then we're gonna flash fry
'em for about two minutes.
390
00:14:11,000 --> 00:14:11,847
We add the tequila
banger sauce to the shrimp.
391
00:14:11,847 --> 00:14:14,166
We add the tequila
banger sauce to the shrimp.
392
00:14:14,166 --> 00:14:15,667
[rock music playing]
393
00:14:19,867 --> 00:14:22,300
That's just what I need.
Not too much breading.
394
00:14:22,367 --> 00:14:24,266
[clicks tongue] Little spice,
little kick out
of that tequila.
395
00:14:24,266 --> 00:14:26,166
-Well done, my friend.
-Thank you.
396
00:14:26,166 --> 00:14:28,600
I've tried all three items
that Guy had.
397
00:14:28,667 --> 00:14:31,867
Shrimp Bangers,
the Turkey Apple Brie
and the Three Way.
398
00:14:32,266 --> 00:14:33,600
[Guy] Smoke.
399
00:14:33,667 --> 00:14:35,367
Nice tang.
That's a great sandwich.
400
00:14:35,367 --> 00:14:36,567
That's a really
great sandwich.
401
00:14:36,567 --> 00:14:37,900
We really took off after that.
402
00:14:37,967 --> 00:14:41,847
Business just went up
20%, 30%, immediately.
403
00:14:41,847 --> 00:14:42,000
Business just went up
20%, 30%, immediately.
404
00:14:42,000 --> 00:14:44,767
When Guy came in with DDD,
the place just exploded.
405
00:14:44,767 --> 00:14:47,166
To the point that
they needed another location.
406
00:14:47,166 --> 00:14:49,567
One just couldn't contain
that much energy.
407
00:14:49,567 --> 00:14:50,500
[Elvis] Coming right up.
408
00:14:50,567 --> 00:14:52,467
So we have our location
in Atlantic City.
409
00:14:52,467 --> 00:14:55,467
And our newer location
in Egg Harbor Township.
410
00:14:55,467 --> 00:14:59,367
Not just food here,
but it's food on the 18th hole
at our Putt Stop.
411
00:14:59,367 --> 00:15:01,500
-Thank you.
-You're welcome.
412
00:15:01,567 --> 00:15:02,800
When do you guys
have time to sleep?
413
00:15:03,300 --> 00:15:04,667
So overrated.
414
00:15:04,667 --> 00:15:07,100
No, no... I mean,
40 years down the road,
I'll sleep forever.
415
00:15:07,166 --> 00:15:08,000
Sleep when you're dead.
416
00:15:08,000 --> 00:15:08,967
-Yep.
-Good motto.
417
00:15:11,867 --> 00:15:12,567
[Guy] Coming up.
418
00:15:12,567 --> 00:15:14,700
Is that a threat or a promise?
419
00:15:14,767 --> 00:15:16,266
A pizza place in Vegas.
420
00:15:16,266 --> 00:15:17,467
It's a conversation starter.
421
00:15:17,467 --> 00:15:18,900
[Guy] Servin' slices--
422
00:15:18,967 --> 00:15:20,266
Dude. Awesome.
423
00:15:20,266 --> 00:15:22,767
...and sandwiches
from way back east.
424
00:15:22,767 --> 00:15:24,467
-It's Buffalo style.
-Mmm.
425
00:15:24,467 --> 00:15:27,166
-I mean, it's "wock and woll."
-Dad's Giambotta Pizza.
426
00:15:28,567 --> 00:15:29,867
[upbeat music playing]
427
00:15:31,367 --> 00:15:33,667
[Guy] I love when a transplant
from another state brings
428
00:15:33,667 --> 00:15:36,767
their hometown favorites
to a brand-new audience.
429
00:15:36,767 --> 00:15:40,700
Like this pizza place in Vegas
that I found in 2012.
430
00:15:40,767 --> 00:15:45,500
They were bringing
cool Buffalo-style pie
to the hot Las Vegas crowd.
431
00:15:45,567 --> 00:15:48,200
And now, they can introduce it
to twice as many people,
432
00:15:48,266 --> 00:15:50,700
because they've opened
a second joint.
433
00:15:50,767 --> 00:15:52,500
This is Naked City Pizza.
434
00:15:53,300 --> 00:15:55,266
[dynamic music playing]
435
00:15:56,467 --> 00:15:58,027
We need a quarter sheet
Rebel Pizza.
436
00:15:58,027 --> 00:15:58,400
We need a quarter sheet
Rebel Pizza.
437
00:15:58,467 --> 00:16:01,767
I've seen the shop on DDD.
We have a lot of great
pizza shops here.
438
00:16:01,767 --> 00:16:04,266
But this one definitely
sets itself apart
from the others.
439
00:16:04,266 --> 00:16:05,567
Half sheet Dad's pie up.
440
00:16:05,567 --> 00:16:07,567
It's Buffalo style.
Oh, it's the best.
441
00:16:07,567 --> 00:16:08,800
It's not too thin,
not too thick.
442
00:16:08,800 --> 00:16:11,567
It's the best combination
of airiness and crispiness.
443
00:16:11,567 --> 00:16:13,967
Mike,
Triple D Nation' s hungry,
we gotta get it going.
444
00:16:13,967 --> 00:16:15,400
[Guy] He's right about that!
445
00:16:15,467 --> 00:16:18,100
Because once their pizza
had a national audience,
446
00:16:18,100 --> 00:16:21,200
owner Chris Palmeri had
to call in for reinforcements.
447
00:16:21,266 --> 00:16:25,400
So his brother, Mike,
came west to help run
their two spots.
448
00:16:25,467 --> 00:16:28,027
"Get naked."
Is that a threat or a promise?
449
00:16:28,027 --> 00:16:28,867
"Get naked."
Is that a threat or a promise?
450
00:16:28,867 --> 00:16:30,300
Oh, it's a conversation
starter.
451
00:16:30,367 --> 00:16:32,000
[Guy] How did you come up
with "Naked Pizza"?
452
00:16:32,000 --> 00:16:35,767
We started downtown
in the original "Naked City"
section of the neighborhood,
453
00:16:35,767 --> 00:16:38,000
back from the showgirl days
or the Rat-Pack-era Vegas.
454
00:16:38,467 --> 00:16:39,800
The Guinea Pie.
455
00:16:39,867 --> 00:16:41,667
It's not that round pie
a lot of people do.
456
00:16:41,667 --> 00:16:45,367
Big old squares, lots
of sauce. Lots of flavor.
It's delicious.
457
00:16:45,367 --> 00:16:47,000
We got a half sheet
Guinea Pie.
458
00:16:47,000 --> 00:16:50,900
White garlic sauce. Spinach,
meatballs, mozzarella
and ricotta cheese.
459
00:16:50,967 --> 00:16:53,100
-Now we're gonna make up
our meatballs.
-Hit it.
460
00:16:53,166 --> 00:16:56,200
So first thing we got
is our white onions and
our garlic that we sauteed.
461
00:16:56,266 --> 00:16:57,500
-[Guy] Okay.
-Italian parsley.
462
00:16:57,567 --> 00:16:58,027
Fresh mint. Fresh basil.
463
00:16:58,027 --> 00:16:58,967
Fresh mint. Fresh basil.
464
00:16:58,967 --> 00:17:00,066
[exclaims] It smells awesome.
465
00:17:00,066 --> 00:17:02,166
Fresh bread crumbs.
Parmesan cheese.
466
00:17:02,166 --> 00:17:03,800
Kosher salt. Little bit
of black pepper.
467
00:17:03,867 --> 00:17:04,867
[Guy] I love
your measurements.
468
00:17:04,867 --> 00:17:06,100
"Whoa-style."
469
00:17:06,166 --> 00:17:07,500
[Chris] Gonna mix it up.
470
00:17:07,567 --> 00:17:09,300
-Rip off a nice portion of it.
-A chunk.
471
00:17:09,367 --> 00:17:10,700
Gonna go together.
472
00:17:12,100 --> 00:17:14,500
-[Guy] Into the oven,
running at what, 650?
-[Chris] 650.
473
00:17:14,567 --> 00:17:15,767
[Guy] Seven, eight minutes.
474
00:17:16,467 --> 00:17:17,500
Out of the oven.
475
00:17:18,266 --> 00:17:19,867
Ooh. A little kiss
of the mint.
476
00:17:19,867 --> 00:17:22,767
-Tasty meatball.
-[Chris] Slice it
about four, five slices.
477
00:17:22,767 --> 00:17:24,367
Now we're gonna put
together a pizza.
478
00:17:24,367 --> 00:17:26,000
We got our dough.
Pound it out on the table.
479
00:17:26,066 --> 00:17:28,027
Pinch and pull.
In Buffalo, they do
a full sheet pizza.
480
00:17:28,027 --> 00:17:29,000
Pinch and pull.
In Buffalo, they do
a full sheet pizza.
481
00:17:29,000 --> 00:17:31,367
Put down
our white garlic sauce
and chopped baby spinach.
482
00:17:31,367 --> 00:17:33,767
Our chopped meatballs.
Whole milk
shredded mozzarella.
483
00:17:33,767 --> 00:17:35,100
The in-house ricotta.
484
00:17:35,166 --> 00:17:37,667
Finally, we hit it
with a little bit
of dried oregano.
485
00:17:37,667 --> 00:17:39,266
[Guy] In the oven
at 650, how long?
486
00:17:39,266 --> 00:17:40,800
[Chris] About seven,
eight minutes.
487
00:17:42,000 --> 00:17:43,967
[Guy] You're gonna throw it
back on the deck though,
little crust on it.
488
00:17:44,900 --> 00:17:46,467
[Chris] Put it down here.
489
00:17:46,467 --> 00:17:48,000
So we're gonna go
right down the middle.
490
00:17:50,200 --> 00:17:51,567
Boom. Twelve slices.
491
00:17:51,567 --> 00:17:53,100
[upbeat music playing]
492
00:17:54,900 --> 00:17:58,027
Very rich, very creamy,
good salt coming
out of that ricotta.
493
00:17:58,027 --> 00:17:58,367
Very rich, very creamy,
good salt coming
out of that ricotta.
494
00:17:58,367 --> 00:18:01,200
The meatballs are tasty.
Dude. Awesome.
495
00:18:01,266 --> 00:18:03,400
-Do you make
red sauce pizza as well?
-Absolutely.
496
00:18:03,467 --> 00:18:05,233
Dad's Giambotta Pizza.
497
00:18:05,233 --> 00:18:09,367
It's got, uh, spicy homemade
sausage and, uh, some sweet
peppers, sweet basil on it.
498
00:18:09,367 --> 00:18:10,667
Really good combo.
499
00:18:10,667 --> 00:18:13,266
We start out
with the Galbani mozzarella.
500
00:18:13,266 --> 00:18:16,000
Parmesan. Here's some raw,
white onion.
501
00:18:16,000 --> 00:18:19,000
Roasted red peppers.
Crispy oregano potato.
502
00:18:19,000 --> 00:18:21,600
Then we're gonna top it off
with Italian sausage.
503
00:18:21,667 --> 00:18:24,100
Red sauce and a little bit
of dried oregano.
504
00:18:24,100 --> 00:18:27,300
Put in our pizza oven
at 550. It's gonna cook
about 10, 12 minutes.
505
00:18:31,467 --> 00:18:33,200
We're gonna finish this
with our fresh basil.
506
00:18:34,467 --> 00:18:36,567
Finishing Dad's
Giambotta with the basil.
507
00:18:36,567 --> 00:18:40,400
The sauce had a nice spice
to it. Like a-- Like a nice
Italian, like, pasta sauce.
508
00:18:40,467 --> 00:18:43,867
The blend of the sausage
with the peppers
and the onions.
509
00:18:43,867 --> 00:18:46,967
And the way the crust
that forms on the bottom
of these pies...
510
00:18:46,967 --> 00:18:48,767
It's really, really great.
511
00:18:48,767 --> 00:18:52,000
It's not just pizza. He's got
kind of all over the board
of things that he makes here.
512
00:18:52,000 --> 00:18:53,667
[man] Beef on weck
for table four.
513
00:18:53,667 --> 00:18:55,400
Wonderful sandwich.
514
00:18:55,467 --> 00:18:58,027
-Is that weck "weady"?
-[man] Coming right up.
515
00:18:58,027 --> 00:18:58,100
-Is that weck "weady"?
-[man] Coming right up.
516
00:18:58,166 --> 00:19:00,867
It's a fancy Buffalo
roast beef sandwich.
517
00:19:00,867 --> 00:19:03,700
So we're gonna start
with our top round
of our roast beef.
518
00:19:03,767 --> 00:19:07,166
Season it
with some garlic oil.
Little bit of garlic powder.
519
00:19:07,166 --> 00:19:09,100
Black pepper. Kosher salt.
520
00:19:09,166 --> 00:19:11,166
We're gonna wrap it with foil.
521
00:19:11,166 --> 00:19:13,967
Roast it off at about 350
for about two and a half,
three hours.
522
00:19:14,900 --> 00:19:16,500
Take it out of the oven,
let it cool.
523
00:19:16,567 --> 00:19:19,266
We're gonna reserve
all those drippings
that actually make our au jus.
524
00:19:20,767 --> 00:19:22,767
Little bit of salt and pepper.
Mix it up.
525
00:19:22,767 --> 00:19:24,000
Let it cook down.
526
00:19:24,066 --> 00:19:26,567
The second most important
part is the weck seasoning.
527
00:19:26,567 --> 00:19:28,027
Even parts sea salt
and caraway seed.
Give that a mix.
528
00:19:28,027 --> 00:19:29,667
Even parts sea salt
and caraway seed.
Give that a mix.
529
00:19:29,667 --> 00:19:31,867
Give them a little brush.
Oil and butter.
530
00:19:31,867 --> 00:19:33,667
Then right
into our weck seasoning.
531
00:19:33,667 --> 00:19:36,767
Now we're just gonna pop
these in the oven
for about two minutes.
532
00:19:36,767 --> 00:19:39,166
Just till they're nice
and toasted on the outside.
533
00:19:39,166 --> 00:19:42,266
Now we got our buns
and our beef. We're gonna
dip it in our hot au jus.
534
00:19:44,100 --> 00:19:45,567
Serve it with a little side
of au jus.
535
00:19:46,400 --> 00:19:48,867
-I mean, "weawy"?
-Really.
536
00:19:48,867 --> 00:19:50,066
[Guy] "Wook" at the weck!
537
00:19:50,066 --> 00:19:52,400
-[Chris] Homemade
roasted beef.
-Seriously.
538
00:19:52,467 --> 00:19:55,166
[Guy] The meat's seasoned
really nice. It's medium rare.
539
00:19:57,700 --> 00:19:58,027
On the weck roll.
540
00:19:58,027 --> 00:19:59,467
On the weck roll.
541
00:19:59,467 --> 00:20:01,567
I mean, it's "wock and woll."
542
00:20:01,567 --> 00:20:04,667
It's a slow-roasted meat
that he does that is just
spot on.
543
00:20:04,667 --> 00:20:09,467
It's got the salt and the rye,
and you dip it in the au jus.
And it tastes so good.
544
00:20:09,467 --> 00:20:11,233
We need a quarter sheet
Royal Kourt.
545
00:20:11,233 --> 00:20:14,567
Chris, you know, he started
off in a little food booth,
uh, in another establishment
546
00:20:14,567 --> 00:20:16,467
-in town, and now he's got
his own restaurant.
-Cheers!
547
00:20:16,467 --> 00:20:19,166
More room,
more kitchen space.
Game changer.
548
00:20:19,166 --> 00:20:21,100
[man] Chicken finger sub
for table three.
549
00:20:21,166 --> 00:20:23,867
Just remember.
When you come down
here and hang out,
550
00:20:23,867 --> 00:20:25,000
the only thing he asks is...
551
00:20:26,467 --> 00:20:27,667
-Get naked.
-[whistles] Get naked.
552
00:20:30,300 --> 00:20:32,200
-[server] One more marinara?
-How are we doing, guys?
553
00:20:32,266 --> 00:20:33,700
Let's feed
that Triple D Nation.
554
00:20:33,767 --> 00:20:36,266
As if the Triple D plate
couldn't get any fuller...
555
00:20:36,266 --> 00:20:40,467
The more places we check in
on, the more joints I add
to the list.
556
00:20:40,467 --> 00:20:42,266
Triple D Nation special
in the window!
557
00:20:42,266 --> 00:20:43,567
You guys set for now?
558
00:20:43,567 --> 00:20:45,400
So we just gotta keep
catching up.
559
00:20:45,467 --> 00:20:47,667
And we will.
Next time, on Triple D Nation.
560
00:20:47,667 --> 00:20:50,200
It's illegal. It's illegal--
Illegal use of meat.
561
00:20:50,266 --> 00:20:52,300
-Flag! [exclaims]
-Oh... [chuckling]
562
00:20:52,367 --> 00:20:53,600
-Hit him on the head.
-[people exclaiming]
563
00:20:53,667 --> 00:20:54,867
You're out of the game now.
564
00:20:54,867 --> 00:20:56,000
Ah!
565
00:20:59,166 --> 00:21:00,266
[laughing]