1
00:00:01,100 --> 00:00:02,367
You know, people
are asking me all the time
2
00:00:02,367 --> 00:00:04,600
"Hey, Guy, that one joint
you checked out
in that one city
3
00:00:04,667 --> 00:00:06,867
when you were doing Triple D,
how they doin'?"
4
00:00:06,867 --> 00:00:07,700
You know, I don't know.
5
00:00:07,767 --> 00:00:08,867
We should check it out.
6
00:00:10,800 --> 00:00:13,567
Over the years,
I've seen and tasted it all.
7
00:00:13,567 --> 00:00:15,467
This is ridiculous, dude.
8
00:00:15,467 --> 00:00:17,700
But it turns out
it was only the beginning,
9
00:00:17,767 --> 00:00:19,567
'cause Triple D joints
have been blowin' up
10
00:00:19,567 --> 00:00:22,100
and we're going back
to see what's cookin'.
11
00:00:23,266 --> 00:00:24,700
Like on this trip.
12
00:00:24,767 --> 00:00:27,767
We've got
a Triple D revolution
on our hands...
13
00:00:27,767 --> 00:00:29,000
I mean, it's a perfect storm.
14
00:00:29,066 --> 00:00:30,000
...with flavor bombs
coast to coast...
15
00:00:30,000 --> 00:00:31,166
...with flavor bombs
coast to coast...
16
00:00:31,166 --> 00:00:32,667
It's roast to the most.
17
00:00:32,667 --> 00:00:34,300
...and from across the pond.
18
00:00:34,367 --> 00:00:37,467
-All right guys, Scotch eggs
comin' at ya.
-Mmm.
19
00:00:37,467 --> 00:00:40,467
There's Irish inspired
eggs rolls in Atlantic Beach.
20
00:00:40,467 --> 00:00:43,000
This dish is just, like,
"wow" to me.
21
00:00:43,066 --> 00:00:46,300
[Guy] American breakfast
with an English accent
in California.
22
00:00:46,367 --> 00:00:47,867
-Sugar?
-Sugar, buddy!
23
00:00:48,900 --> 00:00:50,500
[Guy] And in Vincentown,
New Jersey...
24
00:00:50,567 --> 00:00:52,367
Oh, look at me,
I can't stop eating.
25
00:00:52,367 --> 00:00:54,767
Bacon jam
and mile high meatloaf...
26
00:00:54,767 --> 00:00:55,767
It's about this high
off the plate.
27
00:00:55,767 --> 00:00:57,767
[Guy] ...worth rallying
the troops for.
28
00:00:57,767 --> 00:00:58,934
Here he is.
29
00:00:58,934 --> 00:01:00,000
I'm gonna give you a bite
of it right now, you ready?
30
00:01:00,000 --> 00:01:00,400
I'm gonna give you a bite
of it right now, you ready?
31
00:01:00,467 --> 00:01:03,066
-[Hunter] Ah!
-Ah? [laughs]
32
00:01:03,066 --> 00:01:07,567
Familiar faces, new places,
and more
off-the-hook flavors.
33
00:01:07,567 --> 00:01:09,100
This is Triple D Nation.
34
00:01:15,767 --> 00:01:18,000
I met these four
very Irish sisters
35
00:01:18,066 --> 00:01:21,266
at their very Irish pub
back in 2010.
36
00:01:21,266 --> 00:01:24,767
And believe me when I tell you
they are as authentic
as their food.
37
00:01:24,767 --> 00:01:26,767
They have a good time here,
we all do.
38
00:01:26,767 --> 00:01:28,100
-[woman] Yeah.
-I couldn't tell.
39
00:01:28,100 --> 00:01:29,567
-Yeah.
-[laughs]
40
00:01:29,567 --> 00:01:30,000
[Guy] Now they've got
two locations
and a vodka brand,
41
00:01:30,000 --> 00:01:32,100
[Guy] Now they've got
two locations
and a vodka brand,
42
00:01:32,166 --> 00:01:34,800
which just makes them
even more real deal.
43
00:01:34,867 --> 00:01:37,367
This is Culhane's Irish Pub.
44
00:01:40,100 --> 00:01:41,767
[man] Got a Scotch egg
for the bar.
45
00:01:41,767 --> 00:01:43,300
It's super traditional
Irish fare.
46
00:01:43,367 --> 00:01:45,767
They bring in
their own family recipes.
47
00:01:45,767 --> 00:01:46,800
It's delicious.
48
00:01:46,867 --> 00:01:48,100
[server] Fish and chips.
49
00:01:48,100 --> 00:01:51,767
They're deserving of being
a part of the Triple D Nation.
50
00:01:51,767 --> 00:01:55,166
I think it's great
that Guy recognized
the sisters.
51
00:01:55,166 --> 00:01:58,266
Everything they do
is really unique, special.
52
00:01:58,266 --> 00:02:00,000
[Guy] As special
as the Culhane
sisters themselves,
53
00:02:00,000 --> 00:02:01,700
[Guy] As special
as the Culhane
sisters themselves,
54
00:02:01,767 --> 00:02:03,900
who just wanted to share
their Irish heritage
55
00:02:03,967 --> 00:02:06,567
with their community,
one dish at a time.
56
00:02:08,600 --> 00:02:10,133
Who came up with the recipes?
57
00:02:10,133 --> 00:02:12,767
We pretty much just came
from recipes from Ireland
that we grew up with,
58
00:02:12,767 --> 00:02:14,300
what our mother cooked,
what our grandmother cooked.
59
00:02:14,767 --> 00:02:15,900
You've had enough!
60
00:02:15,967 --> 00:02:18,467
-Oh, my god.
-Oh, my god.
Thank you so much.
61
00:02:18,467 --> 00:02:20,667
[women laughing]
62
00:02:20,667 --> 00:02:21,567
How long has it been?
63
00:02:21,567 --> 00:02:22,900
-Thirteen years!
-[Lynda] Thirteen.
64
00:02:22,967 --> 00:02:24,467
[Guy] I've always wanted
to come back and see it,
65
00:02:24,467 --> 00:02:26,367
see how you're doing
and see how things are.
66
00:02:26,367 --> 00:02:28,100
-We are so honored.
-Shepherd pie up.
67
00:02:28,100 --> 00:02:30,000
I love coming to Culhane's.
68
00:02:30,000 --> 00:02:30,100
I love coming to Culhane's.
69
00:02:30,100 --> 00:02:32,000
[man] It's
the incredible sisters.
70
00:02:32,000 --> 00:02:33,066
It's the wonderful food.
71
00:02:33,066 --> 00:02:34,667
What's really nice
about their menu
72
00:02:34,667 --> 00:02:37,100
is that they have deep-rooted
Irish dishes.
73
00:02:37,166 --> 00:02:38,867
Here we have
our bangers and mash.
74
00:02:38,867 --> 00:02:41,166
I love all the classics,
75
00:02:41,166 --> 00:02:42,867
like the Guinness beef stew.
76
00:02:42,867 --> 00:02:44,166
So good.
77
00:02:44,166 --> 00:02:45,667
-[chef] Top, bottom round.
-[Guy] Gooseneck.
78
00:02:45,667 --> 00:02:46,667
-Yeah.
-A lotta flavor.
79
00:02:46,667 --> 00:02:48,166
Definitely is one
of the kinda meats
80
00:02:48,166 --> 00:02:49,900
that you wanna trim, clean up,
81
00:02:49,967 --> 00:02:51,500
-and cook a long time.
-Yup.
82
00:02:51,500 --> 00:02:54,467
-[Guy] So we cube all this up.
-Marinate it overnight
in Guinness beer.
83
00:02:54,467 --> 00:02:56,667
-[Guy] Look at that.
-[chef] Our house
seasoning blend.
84
00:02:56,667 --> 00:02:57,900
Fresh thyme.
85
00:02:57,967 --> 00:02:58,867
Oh, let's go.
86
00:02:58,867 --> 00:03:00,000
I am making our demi-glace.
87
00:03:00,000 --> 00:03:00,600
I am making our demi-glace.
88
00:03:00,667 --> 00:03:02,100
-Veal bones.
-[Guy] Wow.
89
00:03:02,100 --> 00:03:04,000
[chef] Oil,
help brown 'em up a little.
90
00:03:04,000 --> 00:03:04,867
-Help 'em brown up, right.
-Yeah.
91
00:03:04,867 --> 00:03:06,767
Carrots, onions,
leeks, celery.
92
00:03:06,767 --> 00:03:08,000
Pop her in the oven.
93
00:03:08,000 --> 00:03:09,000
-How many hours?
Here we go.
-About an hour and a half.
94
00:03:09,066 --> 00:03:10,667
[Guy] Ready? Oh, woah!
95
00:03:10,667 --> 00:03:12,200
It's roast to the most.
96
00:03:12,266 --> 00:03:15,700
[chef] Some red wine
to get the fond off the bottom
of the pan.
97
00:03:15,767 --> 00:03:18,667
Transfer the veal bones
to a stock pot.
98
00:03:18,667 --> 00:03:21,567
More wine, water,
bouquet garni.
99
00:03:21,567 --> 00:03:24,000
[Guy] We've got some rosemary
and some bay leaf.
100
00:03:24,066 --> 00:03:25,333
[chef] Peppercorn and whatnot.
101
00:03:25,333 --> 00:03:27,100
-[Guy] More Guinness?
-[chef] More Guinness,
oh, yeah.
102
00:03:27,166 --> 00:03:28,467
A little bit of tomato paste.
103
00:03:28,467 --> 00:03:30,000
It cooks for, you know,
six to eight hours.
104
00:03:30,000 --> 00:03:30,300
It cooks for, you know,
six to eight hours.
105
00:03:30,367 --> 00:03:32,500
[Guy] We'll take it,
strain it, cool it,
skim the fat.
106
00:03:32,567 --> 00:03:33,567
-Ready to go.
-[chef] Exactly.
107
00:03:33,567 --> 00:03:35,100
-And ready to go, yes sir.
-[Guy] All right.
108
00:03:35,100 --> 00:03:36,767
Guinness beef stew. Oil in.
109
00:03:36,767 --> 00:03:38,100
-[Guy] Oh, we're hot.
-[chef] That's hot.
110
00:03:38,166 --> 00:03:39,867
Oh, there you go!
111
00:03:39,867 --> 00:03:42,200
[chef] We add
in our onions, carrots,
112
00:03:42,266 --> 00:03:44,000
and the Crimini mushrooms.
113
00:03:44,000 --> 00:03:45,667
Sweat it down
for about another hour.
114
00:03:45,667 --> 00:03:47,467
[Guy] The flour
goes in to make the roux?
115
00:03:47,467 --> 00:03:49,700
[chef] Stir that up
a little bit.
Meat likes Guinness.
116
00:03:49,767 --> 00:03:50,467
[Guy] I mean, I can smell it.
117
00:03:50,467 --> 00:03:51,800
Barley.
118
00:03:51,800 --> 00:03:53,000
[Guy] And that's
just to thicken it up
a little bit as well?
119
00:03:53,000 --> 00:03:54,767
[chef] Yeah.
Add in your bouquet garni.
120
00:03:54,767 --> 00:03:57,166
A little bit of the seasoning
blend, again.
121
00:03:57,166 --> 00:03:59,100
-And then we add the demi.
-[Guy] Look at the demi.
122
00:03:59,166 --> 00:04:00,000
I'll go up high like you did.
123
00:04:00,000 --> 00:04:00,467
I'll go up high like you did.
124
00:04:00,467 --> 00:04:02,867
-And then it cooks down again.
-[Guy] It's a lot to reduce.
125
00:04:02,867 --> 00:04:04,000
It thickened up.
126
00:04:04,000 --> 00:04:05,266
[Guy] Look at that.
127
00:04:05,266 --> 00:04:06,567
I mean,
you can smell that Guinness.
128
00:04:07,567 --> 00:04:11,100
Really nice, rounded,
roasted flavor.
129
00:04:11,166 --> 00:04:12,767
The carrots play in perfectly,
130
00:04:12,767 --> 00:04:15,867
and the meat completely
just dissolves
in your mouth, tender.
131
00:04:15,867 --> 00:04:17,066
It's outstanding.
132
00:04:17,066 --> 00:04:18,467
All right,
so your chef has moved,
133
00:04:18,467 --> 00:04:20,200
who's... who's running
the culinary program now?
134
00:04:20,266 --> 00:04:22,900
[Mary Jane] Chef Jason
and Chad has been
with us 18 years.
135
00:04:22,967 --> 00:04:25,667
-Still with us, so...
-Working like dogs,
like ourselves.
136
00:04:25,667 --> 00:04:26,567
Bangers and mash!
137
00:04:26,567 --> 00:04:28,367
All right,
plating bangers and mash.
138
00:04:28,367 --> 00:04:30,000
Classic side I enjoy
the most are fish and chips.
139
00:04:30,000 --> 00:04:30,567
Classic side I enjoy
the most are fish and chips.
140
00:04:30,567 --> 00:04:32,100
Plating fish and chips!
141
00:04:32,166 --> 00:04:34,266
I also like
the Reuben egg rolls.
142
00:04:34,266 --> 00:04:35,700
[server] Reuben egg rolls
for the bar.
143
00:04:35,700 --> 00:04:38,667
What did you bring me?
You brought, uh, of course,
let me guess.
144
00:04:38,667 --> 00:04:39,767
Corned beef egg rolls.
145
00:04:39,767 --> 00:04:40,600
-You got it!
-[Mary Jane] Whoo-hoo!
146
00:04:40,667 --> 00:04:41,667
You've got an egg roll,
147
00:04:41,667 --> 00:04:43,500
corned beef shredded in there
148
00:04:43,567 --> 00:04:45,700
with sauerkraut,
tons of cheese.
149
00:04:45,767 --> 00:04:48,000
This whole dish is just
like "wow" to me.
150
00:04:48,000 --> 00:04:51,266
[chef] We start off
by using a pre-brined
corned beef brisket,
151
00:04:51,266 --> 00:04:53,000
carrots, celery, and onion.
152
00:04:53,000 --> 00:04:54,800
Dried mustard, cloves,
153
00:04:54,867 --> 00:04:56,467
oregano, thyme, rosemary,
154
00:04:56,467 --> 00:04:58,500
a dark Irish stout and water.
155
00:04:58,567 --> 00:05:00,000
Then we put it in the oven
at 300 for eight hours,
and we're ready to rock.
156
00:05:00,000 --> 00:05:02,667
Then we put it in the oven
at 300 for eight hours,
and we're ready to rock.
157
00:05:02,667 --> 00:05:04,667
We're gonna take some
of our corned beef
that we just cooked
158
00:05:04,667 --> 00:05:06,166
and blend it
to make our filling.
159
00:05:06,166 --> 00:05:08,700
We mix it with sauerkraut,
Swiss cheese...
160
00:05:10,367 --> 00:05:12,400
...take our egg roll wrapper,
give it an egg wash,
161
00:05:12,467 --> 00:05:14,300
add our filling,
and then roll 'em up.
162
00:05:15,667 --> 00:05:19,667
We deep fry them,
and these are our
Reuben egg rolls.
163
00:05:19,667 --> 00:05:22,200
Corned beef is fabulous.
It's one of
my absolute favorites.
164
00:05:22,266 --> 00:05:24,166
And then this dipping sauce
is so good.
165
00:05:24,166 --> 00:05:27,166
[chef] Hot sauce,
honey mustard, roasted garlic,
166
00:05:27,166 --> 00:05:29,667
pepper seasoning,
and some stone ground mustard.
167
00:05:29,667 --> 00:05:30,000
Whisk it up,
and we're ready
for the egg rolls.
168
00:05:30,000 --> 00:05:32,000
Whisk it up,
and we're ready
for the egg rolls.
169
00:05:32,000 --> 00:05:34,200
The hot mustard just
really takes the dish
170
00:05:34,266 --> 00:05:35,900
to a whole 'nother level.
171
00:05:35,967 --> 00:05:37,567
[server] Two Reuben egg rolls,
for the bar!
172
00:05:37,567 --> 00:05:38,700
[Guy] All right,
so give me the rundown.
173
00:05:38,767 --> 00:05:39,934
What's been happening?
174
00:05:39,934 --> 00:05:42,367
-We renovated
the first pub, and--
-The first pub?
175
00:05:42,367 --> 00:05:43,767
-[Lynda] Yeah, we have two.
-There's more pubs?
176
00:05:43,767 --> 00:05:45,166
-[Mary Jane] We have
another one, yes!
-We have more!
177
00:05:45,166 --> 00:05:46,500
Thanks to you!
178
00:05:46,567 --> 00:05:47,967
Where's the second one at?
179
00:05:47,967 --> 00:05:50,166
So, southside location,
it's about a half an hour
from the beach.
180
00:05:50,166 --> 00:05:51,767
So glad to have you
here tonight!
181
00:05:51,767 --> 00:05:53,500
Once the word got out
about this place,
182
00:05:53,567 --> 00:05:55,467
they had to get something
twice the size.
183
00:05:55,467 --> 00:05:57,467
It's nice that
this one's really open,
184
00:05:57,467 --> 00:06:00,000
you can kind of see
through the bar
and see the patio.
185
00:06:00,000 --> 00:06:00,367
you can kind of see
through the bar
and see the patio.
186
00:06:00,367 --> 00:06:03,500
Whether with the beaches
or this location,
they're both excellent.
187
00:06:04,567 --> 00:06:05,667
[Guy] And coming up,
188
00:06:05,667 --> 00:06:08,166
the second Culhane's
isn't the only new news.
189
00:06:08,166 --> 00:06:09,266
5 Sisters?
190
00:06:09,266 --> 00:06:12,000
It seems like everything
these sisters touch
191
00:06:12,000 --> 00:06:13,867
gets the luck of the Irish.
192
00:06:13,867 --> 00:06:15,500
[server] Pass it back,
smoke brisket, up!
193
00:06:15,567 --> 00:06:16,867
The gift that keeps on giving.
194
00:06:16,867 --> 00:06:19,400
Are you kidding me?
I could eat 100 of those.
195
00:06:22,367 --> 00:06:24,400
You guys are so
gonna dig this one.
196
00:06:24,467 --> 00:06:29,166
Here I am in Atlantic Beach,
about 15 miles outside
of Jacksonville, Florida,
197
00:06:29,166 --> 00:06:32,500
to visit a joint
that was a dream
of four sisters.
198
00:06:32,567 --> 00:06:34,266
-How is everyone today?
-Great, how are you?
199
00:06:34,266 --> 00:06:37,700
[customer] Their heritage,
as well as their bond
as being sisters,
200
00:06:37,767 --> 00:06:40,467
is the most unique thing
about this restaurant.
201
00:06:40,467 --> 00:06:42,867
Shepherd's pie
with Irish cheddar.
202
00:06:42,867 --> 00:06:46,667
Everything's absolutely
fantastic, love
the lamb sliders.
203
00:06:46,667 --> 00:06:49,100
So we have, uh,
fresh ground lamb,
minced red onion,
204
00:06:49,166 --> 00:06:49,512
whole-grain mustard,
minced garlic,
205
00:06:49,512 --> 00:06:50,900
whole-grain mustard,
minced garlic,
206
00:06:50,967 --> 00:06:52,266
-fresh oregano...
-[Guy] Very nice.
207
00:06:52,266 --> 00:06:54,166
...and our house
seasoning blend.
208
00:06:54,166 --> 00:06:55,266
[Guy] That's it?
See, what that--
209
00:06:55,266 --> 00:06:56,166
[chef] You don't want
to overwork it.
210
00:06:56,166 --> 00:06:57,233
[Guy] ...so you
didn't overwork it.
211
00:06:57,233 --> 00:06:59,166
So when it cooks,
it's not gonna expel its fat.
212
00:06:59,166 --> 00:07:00,166
So these will go fast.
213
00:07:00,166 --> 00:07:01,266
[chef] About two,
three minutes.
214
00:07:01,266 --> 00:07:03,900
And I want to cook you
a good medium, you know?
215
00:07:04,467 --> 00:07:05,634
[imitating pan sizzle]
216
00:07:05,634 --> 00:07:08,266
-Curry aioli, which we make.
-[whispering] Mayonnaise!
217
00:07:08,266 --> 00:07:13,200
Lettuce, tomato,
lamb burger on there.
218
00:07:13,266 --> 00:07:16,700
Red onion,
put the olive on there,
chipotle aioli.
219
00:07:18,667 --> 00:07:19,512
-[Guy] Mmm! Yeah.
-[chef] You need a napkin?
220
00:07:19,512 --> 00:07:20,367
-[Guy] Mmm! Yeah.
-[chef] You need a napkin?
221
00:07:20,367 --> 00:07:22,000
[mumbling] I need a bib!
222
00:07:22,066 --> 00:07:25,500
Are you kidding me?
I could eat 100 of those.
223
00:07:25,567 --> 00:07:26,934
People talk about it
all the time,
224
00:07:26,934 --> 00:07:28,967
they always say,
"Can I have
those lamb sliders?"
225
00:07:28,967 --> 00:07:30,867
[server] All right, guys.
Scotch eggs coming at ya.
226
00:07:30,867 --> 00:07:33,100
It's a classic type
Irish menu.
227
00:07:33,100 --> 00:07:34,667
[server] Pass it back.
Smoke brisket up!
228
00:07:34,667 --> 00:07:38,266
Their brisket with the pasta
and the vodka cheese sauce,
it's very good.
229
00:07:38,266 --> 00:07:39,967
So we do a homemade
mac and cheese,
230
00:07:39,967 --> 00:07:42,767
which is made
with our smoked brisket
and our vodka.
231
00:07:42,767 --> 00:07:43,867
5 Sisters?
232
00:07:43,867 --> 00:07:45,200
[Lynda] We have another sister
back in Ireland.
233
00:07:45,266 --> 00:07:47,100
[chef] Pasta bake
with the smoked brisket.
234
00:07:47,100 --> 00:07:48,700
We're gonna start
with brisket.
235
00:07:48,767 --> 00:07:49,512
We're gonna season it
with paprika,
236
00:07:49,512 --> 00:07:50,767
We're gonna season it
with paprika,
237
00:07:50,767 --> 00:07:53,500
salt, garlic powder,
black pepper, chili powder,
238
00:07:53,567 --> 00:07:55,667
cumin, oregano,
and cayenne pepper.
239
00:07:55,667 --> 00:07:58,266
We're gonna mix that up,
add it to the brisket,
240
00:07:58,266 --> 00:07:59,800
and then put it into
the smoker.
241
00:07:59,867 --> 00:08:01,667
It's gonna smoke
for about four hours.
242
00:08:01,667 --> 00:08:05,100
Then we'll pull it out
and add some
apple cider vinegar and water.
243
00:08:05,166 --> 00:08:06,700
And then we're gonna
cover that with foil
244
00:08:06,767 --> 00:08:09,567
and put it back into the oven
for about another eight hours.
245
00:08:09,567 --> 00:08:12,567
Pull it out, slice it,
and sear it back
on the flat top.
246
00:08:14,100 --> 00:08:17,100
To make our pasta,
we start with
our pasta noodles.
247
00:08:17,100 --> 00:08:18,867
Then we add our mother sauce,
248
00:08:18,867 --> 00:08:19,512
which is our 5 Sisters Vodka
with garlic cream sauce.
249
00:08:19,512 --> 00:08:22,200
which is our 5 Sisters Vodka
with garlic cream sauce.
250
00:08:22,266 --> 00:08:24,066
We're gonna add
some cheddar cheese.
251
00:08:24,066 --> 00:08:25,767
Once that melts,
we're gonna pull it off,
252
00:08:25,767 --> 00:08:29,266
top it with a little bit
of Cheddar Jack, Parmesan,
and goat cheese.
253
00:08:29,266 --> 00:08:31,000
We'll melt it up,
and then we're gonna
254
00:08:31,000 --> 00:08:33,467
top that with
our seared brisket.
255
00:08:33,467 --> 00:08:35,266
Pasta mac up in the window!
256
00:08:35,266 --> 00:08:37,000
Brisket mac and cheese
is so good.
257
00:08:37,066 --> 00:08:38,567
The brisket
has so much flavor,
258
00:08:38,567 --> 00:08:41,100
mac and cheese got
the vodka in it, too.
259
00:08:41,100 --> 00:08:44,867
Different flavors of cheese,
and then you've
got the brisket,
260
00:08:44,867 --> 00:08:45,967
juicy and delicious.
261
00:08:45,967 --> 00:08:47,667
That's a must-have
when you're in the area.
262
00:08:47,667 --> 00:08:48,500
So good.
263
00:08:48,567 --> 00:08:49,512
-It's fantastic.
-Enjoy!
264
00:08:49,512 --> 00:08:49,767
-It's fantastic.
-Enjoy!
265
00:08:49,767 --> 00:08:50,867
-This is really living
the American Dream...
-Yeah.
266
00:08:50,867 --> 00:08:52,500
...what we're doing,
and it's incredible.
267
00:08:52,567 --> 00:08:53,834
And we're so blessed.
268
00:08:53,834 --> 00:08:54,900
I'm telling you,
there should be music
in the background.
269
00:08:54,967 --> 00:08:55,767
Absolutely.
270
00:08:55,767 --> 00:08:57,400
Guy came, it changed our life.
271
00:08:57,467 --> 00:08:58,467
[all applauding]
272
00:08:58,467 --> 00:09:00,100
You can see that picture
up there,
273
00:09:00,166 --> 00:09:01,900
it's just a beautiful reminder
of the gift that keeps
on giving.
274
00:09:01,967 --> 00:09:04,500
[Guy] And here's four sisters
that are blowing it up
275
00:09:04,567 --> 00:09:06,467
in two locations
and a vodka company
276
00:09:06,467 --> 00:09:07,367
and the whole thing.
277
00:09:07,367 --> 00:09:08,767
Get after it!
278
00:09:11,767 --> 00:09:14,567
And coming up,
we're headed north
to Vincentown.
279
00:09:14,567 --> 00:09:15,700
Best of New Jersey.
280
00:09:15,767 --> 00:09:17,066
[Guy] For mounds
of meatloaf...
281
00:09:17,066 --> 00:09:19,066
I get the mile high
thing now, chef.
282
00:09:19,066 --> 00:09:19,512
...and a jamming
pork roll sandwich.
283
00:09:19,512 --> 00:09:20,967
...and a jamming
pork roll sandwich.
284
00:09:20,967 --> 00:09:22,700
Watch out for this guy.
285
00:09:25,834 --> 00:09:29,166
So I'm here in
the Southampton Township
of New Jersey
286
00:09:29,166 --> 00:09:33,767
to check out a classic,
stainless steel diner
from 1953.
287
00:09:33,767 --> 00:09:37,667
But, uh, unfortunately
it's not here anymore.
288
00:09:37,734 --> 00:09:40,600
Now, what I found when
I stopped by in 2016,
289
00:09:40,667 --> 00:09:45,300
was this monster,
big enough to handle
the regulars back then,
290
00:09:45,367 --> 00:09:46,967
and the crowds coming in now.
291
00:09:46,967 --> 00:09:48,734
This is Vincentown Diner.
292
00:09:50,033 --> 00:09:52,834
Vincentown Diner,
it's not what you'd expect
from a diner.
293
00:09:52,834 --> 00:09:53,129
Salmon burger, in the window!
294
00:09:53,129 --> 00:09:54,467
Salmon burger, in the window!
295
00:09:54,467 --> 00:09:55,867
It's good to have
Triple D come out.
296
00:09:55,867 --> 00:09:58,667
You've got owners
that actually care
about the food,
297
00:09:58,734 --> 00:09:59,934
and care about
your experience.
298
00:09:59,934 --> 00:10:00,767
Welcome.
299
00:10:00,834 --> 00:10:02,667
Well, Jimmy has always
been here,
300
00:10:02,667 --> 00:10:04,667
and before that it was
his father.
301
00:10:04,734 --> 00:10:06,967
[Guy] You could say
this was owner Demetrios,
302
00:10:06,967 --> 00:10:10,100
aka Jimmy Melissaratos's
home away from home.
303
00:10:10,166 --> 00:10:11,867
Were you raised in this diner?
304
00:10:11,934 --> 00:10:13,033
Yeah.
305
00:10:13,033 --> 00:10:14,400
-[Guy] Were you working here
as a kid?
-Yeah!
306
00:10:14,400 --> 00:10:18,000
My father
and his two brothers bought
the old Vincentown diner
307
00:10:18,000 --> 00:10:20,967
and they ran it successfully
for many, many years.
308
00:10:20,967 --> 00:10:22,500
Did your dad know
that you bought it
309
00:10:22,567 --> 00:10:23,129
-or had your dad passed?
-He passed.
310
00:10:23,129 --> 00:10:24,200
-or had your dad passed?
-He passed.
311
00:10:24,266 --> 00:10:25,867
-[Guy] He's the guy
in the blue suit?
-[Jimmy] Yup.
312
00:10:25,934 --> 00:10:27,567
Oh, he's happy, man.
313
00:10:27,567 --> 00:10:29,600
He's gotta be proud
that his kid's taken over.
314
00:10:29,667 --> 00:10:32,000
They just put a great quality
touch on their food,
315
00:10:32,000 --> 00:10:34,400
and they got a chef
that's pretty top notch.
316
00:10:34,467 --> 00:10:35,867
[Guy] That's Chef Jason Edgar.
317
00:10:35,867 --> 00:10:37,500
Pick up Mile High Meatloaf.
318
00:10:37,567 --> 00:10:38,734
Let's talk about what
we're making.
319
00:10:38,734 --> 00:10:39,667
[Jason] Mile High Meatloaf.
320
00:10:39,667 --> 00:10:41,066
[Guy] Why is it mile high?
321
00:10:41,066 --> 00:10:42,667
-It's about this high
off the plate.
-No, it's not.
322
00:10:42,734 --> 00:10:44,767
-It's pretty big. It's big.
-Seriously?
323
00:10:44,834 --> 00:10:47,567
[Jason] We got
our ground beef, 75/25.
324
00:10:47,567 --> 00:10:48,600
Going big!
325
00:10:48,667 --> 00:10:50,500
Ground Italian sausage,
green and red peppers,
326
00:10:50,567 --> 00:10:52,567
white onions that have
cooked down for a long time.
327
00:10:52,567 --> 00:10:53,129
Yeah, when people put
raw veggies in meatloaf,
328
00:10:53,129 --> 00:10:54,567
Yeah, when people put
raw veggies in meatloaf,
329
00:10:54,567 --> 00:10:56,200
-it drives me crazy.
-Nah, nah.
330
00:10:56,266 --> 00:10:57,600
Now I got some
Panko breadcrumb
331
00:10:57,600 --> 00:11:01,033
that I've crushed
some roasted garlic into,
and then milk.
332
00:11:01,033 --> 00:11:02,734
-[Guy] So you got your panade.
-[Jason] Yes.
333
00:11:02,734 --> 00:11:05,834
Beaten organic eggs,
some of the meatloaf sauce...
334
00:11:05,834 --> 00:11:07,300
-[Guy] What do we got?
-[Jason] We got some ketchup,
335
00:11:07,367 --> 00:11:09,667
maple syrup, steak sauce,
hot sauce,
336
00:11:09,667 --> 00:11:11,867
-Montreal steak seasoning.
-Doctor.
337
00:11:11,867 --> 00:11:13,200
[Jason] And just
some salt
and pepper.
338
00:11:14,967 --> 00:11:17,033
So we'll take this
into the pan.
339
00:11:17,033 --> 00:11:18,033
[Jason] Pack it in.
340
00:11:19,667 --> 00:11:21,834
So, in the oven, what temp?
341
00:11:21,834 --> 00:11:23,129
[Jason] 350 about an hour,
hour and a half.
342
00:11:23,129 --> 00:11:23,467
[Jason] 350 about an hour,
hour and a half.
343
00:11:23,467 --> 00:11:26,100
Then we bring it out,
we brush some more of that
meatloaf sauce on the top.
344
00:11:26,166 --> 00:11:27,767
[Guy] Got it.
345
00:11:27,767 --> 00:11:29,834
-[Jason] Put it back
in to, uh, glaze.
-[Guy] Let it glaze, got it.
346
00:11:30,734 --> 00:11:32,934
[Jason] Then we let
it cool, we unmold.
347
00:11:32,934 --> 00:11:35,467
And slice it,
it gets seared
on the flat top.
348
00:11:36,100 --> 00:11:37,700
Make the magic happen, baby.
349
00:11:37,700 --> 00:11:40,767
[Jason] We're gonna go down
with a nice scoop
of our roasted garlic mash.
350
00:11:40,767 --> 00:11:43,300
One piece of meatloaf,
another scoop of mash.
351
00:11:43,367 --> 00:11:45,467
I get the mile high thing
now, chef.
352
00:11:45,467 --> 00:11:46,867
[Jason] We're gonna
go on with our gravy.
353
00:11:47,667 --> 00:11:48,734
A little frizzle...
354
00:11:49,667 --> 00:11:51,100
...some of our veg mix.
355
00:11:51,100 --> 00:11:52,500
[Guy] I don't eat
a lot of meatloaf.
356
00:11:52,567 --> 00:11:53,129
-That's how I keep this, uh,
petite dancer's figure.
-Yes.
357
00:11:53,129 --> 00:11:54,867
-That's how I keep this, uh,
petite dancer's figure.
-Yes.
358
00:11:56,767 --> 00:11:58,033
Wow. Oh!
359
00:11:58,033 --> 00:11:59,100
Look at me,
I can't stop eating it.
360
00:12:00,767 --> 00:12:02,734
[Jason] Before Triple D,
we were doing about
361
00:12:02,734 --> 00:12:04,300
80 pounds or so of meatloaf
a week.
362
00:12:04,367 --> 00:12:06,367
Now we do well over 150.
363
00:12:06,367 --> 00:12:09,600
The food is always great,
they tend to go toward
364
00:12:09,667 --> 00:12:11,200
the gourmet side of the meal.
365
00:12:11,266 --> 00:12:13,166
Pick up!
Truffle shuffle burger!
366
00:12:13,166 --> 00:12:15,467
I normally get, uh,
French onion soup
367
00:12:15,467 --> 00:12:16,967
and some sort of burger.
368
00:12:16,967 --> 00:12:18,567
Stroganoff in the window!
369
00:12:18,567 --> 00:12:20,166
If I'm coming for lunch
or dinner,
370
00:12:20,166 --> 00:12:21,667
I'm getting
that beef stroganoff.
371
00:12:21,734 --> 00:12:22,767
Home fries on!
372
00:12:23,734 --> 00:12:25,667
They have a lot of things
to fill cravings.
373
00:12:25,734 --> 00:12:27,500
They have hearty meats,
bunch of desserts,
374
00:12:27,567 --> 00:12:28,767
the breakfast menu.
375
00:12:28,834 --> 00:12:30,867
I am a big French toast fan.
376
00:12:30,934 --> 00:12:34,500
Ryder, I want you to take
a look at this French toast.
377
00:12:34,567 --> 00:12:38,266
Cinnamon and apples
with caramel sauce
and whipped cream.
378
00:12:38,266 --> 00:12:40,467
-Wow.
-[Guy] I'm gonna give you
a bite of it right now, ready?
379
00:12:43,166 --> 00:12:44,033
How'd it taste?
380
00:12:44,667 --> 00:12:46,100
[laughing]
381
00:12:46,166 --> 00:12:47,400
I get breakfast
for dinner a lot.
382
00:12:47,467 --> 00:12:49,100
I love the breakfast
sandwiches here.
383
00:12:49,166 --> 00:12:51,000
You can't visit
the Vincentown Diner
384
00:12:51,000 --> 00:12:52,567
and not get
a pork roll sandwich.
385
00:12:52,567 --> 00:12:53,129
[Jason] Got an Aristocrat
in the window!
386
00:12:53,129 --> 00:12:54,100
[Jason] Got an Aristocrat
in the window!
387
00:12:54,100 --> 00:12:56,867
It's basically just
a fancy pork roll,
egg and cheese sandwich.
388
00:12:56,934 --> 00:12:58,867
So we got a nice,
locally baked ciabatta.
389
00:12:58,934 --> 00:13:00,367
Hit that with a little butter.
390
00:13:00,367 --> 00:13:01,367
That will go down.
391
00:13:01,367 --> 00:13:02,734
Now we'll go on with
our pork roll.
392
00:13:02,734 --> 00:13:05,266
So, pork roll is hugely
popular in New Jersey.
393
00:13:05,266 --> 00:13:07,367
In North Jersey
they'll call it Taylor Ham,
394
00:13:07,367 --> 00:13:09,100
down South Jersey
we call it pork roll.
395
00:13:09,767 --> 00:13:10,967
And we got two eggs.
396
00:13:10,967 --> 00:13:13,467
We fry the eggs over hard
for the sandwich.
397
00:13:13,467 --> 00:13:15,567
Go on with good ol'
American cheese.
398
00:13:15,567 --> 00:13:17,266
Now we're gonna add
the bacon jam.
399
00:13:17,266 --> 00:13:18,834
We're gonna go in
with diced onions,
400
00:13:18,834 --> 00:13:22,667
water, red wine vinegar,
brown sugar...
401
00:13:22,667 --> 00:13:23,129
...coarse ground black pepper,
ground coriander,
and some fresh chopped thyme.
402
00:13:23,129 --> 00:13:26,667
...coarse ground black pepper,
ground coriander,
and some fresh chopped thyme.
403
00:13:26,734 --> 00:13:28,066
Go in with the bacon,
404
00:13:28,066 --> 00:13:29,266
we're just gonna let
that reduce,
405
00:13:29,266 --> 00:13:32,266
it'll get a nice
jam consistency.
406
00:13:32,266 --> 00:13:34,500
Chopped scallions,
it'll be ready to serve,
407
00:13:34,567 --> 00:13:36,467
and on with the pork roll.
408
00:13:36,467 --> 00:13:38,100
Cheese has melted,
we'll throw our eggs on.
409
00:13:39,834 --> 00:13:43,100
Some arugula on there,
cut this on a sharp bias.
410
00:13:44,400 --> 00:13:47,100
And that's
our Aristocrat sandwich,
South Jersey favorite.
411
00:13:47,166 --> 00:13:49,166
All right, we got
the Aristocrat.
412
00:13:49,166 --> 00:13:51,467
It's not your average
breakfast sandwich.
413
00:13:51,467 --> 00:13:52,767
The bacon jam is excellent.
414
00:13:52,834 --> 00:13:53,129
It's savory, and then
you've got a little bit
of the sweet
415
00:13:53,129 --> 00:13:55,033
It's savory, and then
you've got a little bit
of the sweet
416
00:13:55,033 --> 00:13:56,667
when you mix that in
with the pork roll.
417
00:13:56,667 --> 00:13:58,600
It's above and beyond
the normal breakfast.
418
00:13:59,567 --> 00:14:00,934
Watch out for this guy.
419
00:14:00,934 --> 00:14:02,367
[Jimmy] When Guy came here,
420
00:14:02,367 --> 00:14:04,567
this was one of the biggest
events we've had
in our whole history.
421
00:14:04,567 --> 00:14:07,834
We always have a little bit
of, uh, the Triple D bump.
422
00:14:07,834 --> 00:14:11,500
After Triple D was here,
we saw an influx
of people
423
00:14:11,567 --> 00:14:12,834
that came from far away.
424
00:14:12,834 --> 00:14:14,934
It's definitely busy
and it's poppin'.
425
00:14:14,934 --> 00:14:16,867
It's a great place to come.
Best in New Jersey.
426
00:14:16,867 --> 00:14:18,467
Congrats, man.
Your dad would be
very proud.
427
00:14:18,467 --> 00:14:19,367
Thank you.
428
00:14:21,767 --> 00:14:23,129
[Guy] And coming up
in California,
429
00:14:23,129 --> 00:14:23,567
[Guy] And coming up
in California,
430
00:14:23,567 --> 00:14:25,033
and aptly named diner...
431
00:14:25,033 --> 00:14:26,266
Why isn't it called Re-Pete's?
432
00:14:26,266 --> 00:14:28,066
...bringing some
unexpected heat...
433
00:14:28,066 --> 00:14:29,266
Whoa!
434
00:14:29,266 --> 00:14:30,467
...to an all-American...
435
00:14:30,467 --> 00:14:32,266
It's the smoothest
flour on the planet.
436
00:14:32,266 --> 00:14:33,567
[Guy] ...and kind
of British...
437
00:14:33,567 --> 00:14:35,567
Not to do
with any English thing?
438
00:14:35,567 --> 00:14:37,200
Well, there's that too.
439
00:14:37,266 --> 00:14:38,133
[Guy] ...breakfast.
440
00:14:38,133 --> 00:14:40,033
Triple D Nation's
in the house!
441
00:14:43,066 --> 00:14:45,000
[Guy] A lot goes into
having your own restaurant,
442
00:14:45,000 --> 00:14:47,767
great food,
a great atmosphere,
443
00:14:47,767 --> 00:14:49,867
and of course, a great name.
444
00:14:49,934 --> 00:14:52,600
So when you're lucky enough
to stumble upon a place
for sale
445
00:14:52,667 --> 00:14:54,266
that's already got your name,
446
00:14:54,266 --> 00:14:56,567
well, then that's just fate.
447
00:14:56,567 --> 00:14:59,133
And that's exactly
what happened
to this little breakfast diner
448
00:14:59,133 --> 00:15:03,066
I found in Ventura, California
back in 2012.
449
00:15:03,066 --> 00:15:04,767
This is Pete's
Breakfast House.
450
00:15:07,467 --> 00:15:08,567
[man] Greek Omelette is ready.
451
00:15:08,567 --> 00:15:09,867
Table five.
452
00:15:09,934 --> 00:15:10,446
Pete's Breakfast House
has evolved over the years
453
00:15:10,446 --> 00:15:11,867
Pete's Breakfast House
has evolved over the years
454
00:15:11,867 --> 00:15:13,500
into the best breakfast house
in the area.
455
00:15:13,567 --> 00:15:15,667
-Got a wet burrito!
-[bell dinging]
456
00:15:15,667 --> 00:15:17,266
[customer] It's delicious,
always is.
457
00:15:17,266 --> 00:15:18,667
That's why Triple D came here!
458
00:15:18,667 --> 00:15:20,867
Homemade gravy
on the biscuit plate.
459
00:15:20,867 --> 00:15:22,200
We just love it.
460
00:15:22,200 --> 00:15:26,033
The owners, Lyndsay and Pete,
are just super, super people.
461
00:15:26,033 --> 00:15:27,200
[Guy] That's Peter Timpson,
462
00:15:27,266 --> 00:15:28,967
who took over from the OG Pete
463
00:15:28,967 --> 00:15:31,300
when he came from England
with his wife Lyndsay
464
00:15:31,367 --> 00:15:33,200
and bought the place in 2003,
465
00:15:33,266 --> 00:15:35,266
keeping the scratch-made menu.
466
00:15:36,300 --> 00:15:37,567
So, how would you explain
the menu?
467
00:15:37,567 --> 00:15:40,446
Good, solid, American,
old-fashioned, recipes...
468
00:15:40,446 --> 00:15:41,133
Good, solid, American,
old-fashioned, recipes...
469
00:15:41,133 --> 00:15:43,934
-Made by English
people that are...
-[laughing]
470
00:15:43,934 --> 00:15:45,867
[server] Here's that
chili verde omelette for ya.
471
00:15:45,867 --> 00:15:48,667
Pete's is open for breakfast
until two,
472
00:15:48,667 --> 00:15:50,066
and it's delicious.
473
00:15:50,066 --> 00:15:52,400
Pancake roll
for Triple D Nation.
474
00:15:52,467 --> 00:15:54,033
It's what Pete's is known for.
475
00:15:54,033 --> 00:15:55,767
Pancake bigger than my face.
476
00:15:55,834 --> 00:15:57,166
Let's make pancakes!
477
00:15:57,166 --> 00:16:00,166
King Arthur flour,
it's the smoothest flour
on the planet.
478
00:16:00,266 --> 00:16:02,166
Not to do with any
English thing?
479
00:16:02,166 --> 00:16:03,600
Well, there's that too.
480
00:16:03,667 --> 00:16:04,834
-[Guy] Sugar?
-[Lyndsay] Sugar, buddy!
481
00:16:05,367 --> 00:16:06,967
Salt, baking powder.
482
00:16:06,967 --> 00:16:07,934
Little bicarbonate?
483
00:16:07,967 --> 00:16:10,100
So, I'm going on to
the wet side of this.
484
00:16:10,100 --> 00:16:10,446
Whipped eggs, buttermilk,
milk, little bit
of melted butter.
485
00:16:10,446 --> 00:16:15,033
Whipped eggs, buttermilk,
milk, little bit
of melted butter.
486
00:16:15,033 --> 00:16:16,400
[Guy] The wet into the dry.
487
00:16:16,467 --> 00:16:18,066
-Can you hold that bowl?
-Yes.
488
00:16:18,066 --> 00:16:20,033
-You're a good man.
-Just don't get it on me.
489
00:16:20,033 --> 00:16:22,467
All right, so now,
I'm gonna put some Sprite
in here.
490
00:16:22,467 --> 00:16:24,667
-[Guy] Really? So a little
lemon lime soda.
-[Lyndsay] Yeah.
491
00:16:24,667 --> 00:16:26,934
I'm gonna let it rest
for about four hours...
492
00:16:26,934 --> 00:16:28,967
-Okay.
-...so it rises,
doubles in size.
493
00:16:28,967 --> 00:16:30,000
[Guy] Okay,
let's make pancakes.
494
00:16:30,000 --> 00:16:32,300
[Lyndsay] So this
is my monster pancake.
495
00:16:32,367 --> 00:16:33,300
That's a big cake.
496
00:16:33,367 --> 00:16:34,567
I'm gonna flip it now.
497
00:16:34,567 --> 00:16:35,667
[drumming]
498
00:16:36,834 --> 00:16:38,967
-Yeah! Wow!
-[Lyndsay] There you go.
499
00:16:40,667 --> 00:16:43,367
Vanilla yogurt,
and I'm gonna take
some fresh mixed berries.
500
00:16:43,367 --> 00:16:44,834
There's no way we can
put any more on it.
501
00:16:44,834 --> 00:16:46,400
[Lyndsay] More vanilla yogurt.
502
00:16:46,467 --> 00:16:49,667
And more fresh berries on top.
503
00:16:49,734 --> 00:16:51,066
A scoop of our great granola.
504
00:16:51,066 --> 00:16:52,967
There you go, pancake roll!
505
00:16:54,400 --> 00:16:55,800
[chuckling] Wow.
506
00:16:55,800 --> 00:16:58,066
The acid of the yogurt
and then the sweetness
of the berries...
507
00:17:00,066 --> 00:17:02,100
...the sponginess
of the pancake,
508
00:17:02,100 --> 00:17:04,033
but then the crunch
of the granola on top of it,
509
00:17:04,033 --> 00:17:05,867
I mean, it's a perfect storm.
510
00:17:05,934 --> 00:17:07,767
[Lyndsay] Finishing up
the pancake roll.
511
00:17:07,834 --> 00:17:10,446
It is by far the best dish
on the menu.
512
00:17:10,446 --> 00:17:11,200
It is by far the best dish
on the menu.
513
00:17:11,266 --> 00:17:12,567
Biscuit plate, Julian.
514
00:17:12,567 --> 00:17:14,166
I've had a whole heck
of a lot on the menu,
515
00:17:14,166 --> 00:17:16,467
but this biscuit plate
is one of the better options.
516
00:17:18,100 --> 00:17:22,667
So our base
is all-purpose flour,
baking soda, baking powder.
517
00:17:22,667 --> 00:17:24,367
Little bit of salt
and a little bit of sugar.
518
00:17:24,367 --> 00:17:26,166
I'm going to add
my melted butter
519
00:17:26,166 --> 00:17:27,734
into the buttermilk.
520
00:17:27,734 --> 00:17:30,667
Add that to the mix,
and then I add my water.
521
00:17:30,667 --> 00:17:33,734
We do drop biscuits,
they're a bit more rustic.
522
00:17:33,734 --> 00:17:35,667
I'm going to put these
in the oven
523
00:17:35,667 --> 00:17:37,934
for about 12 minutes at 400.
524
00:17:39,000 --> 00:17:40,446
And it comes with
a homemade gravy.
525
00:17:40,446 --> 00:17:40,967
And it comes with
a homemade gravy.
526
00:17:40,967 --> 00:17:44,400
Sausage and bacon, flour.
527
00:17:44,467 --> 00:17:48,500
Add warm milk
and diced onions,
salt and pepper.
528
00:17:48,567 --> 00:17:52,467
And whisk it and get
a really, really lovely
creamy consistency.
529
00:17:53,166 --> 00:17:54,400
Biscuits done.
530
00:17:54,467 --> 00:17:56,133
Gravy's ready to go.
531
00:17:56,133 --> 00:17:57,867
I've cooked an egg.
532
00:17:57,867 --> 00:17:59,867
Here's my bacon,
here's my sausage.
533
00:17:59,934 --> 00:18:03,767
Break open the biscuit
and our delicious gravy.
534
00:18:04,367 --> 00:18:05,967
Biscuit plate coming up!
535
00:18:05,967 --> 00:18:07,934
The biscuits here
are really well-known.
536
00:18:07,934 --> 00:18:10,066
They're nice and fluffy
and homemade.
537
00:18:10,066 --> 00:18:10,446
Gravy's so nice and rich.
538
00:18:10,446 --> 00:18:11,734
Gravy's so nice and rich.
539
00:18:11,734 --> 00:18:14,567
It's peppered enough,
and the two complement
each other.
540
00:18:14,567 --> 00:18:16,767
Triple D Nation's
in the house!
541
00:18:16,767 --> 00:18:17,934
[whistling]
542
00:18:17,934 --> 00:18:19,200
That looks spicy.
543
00:18:19,266 --> 00:18:20,567
[server] Chorizo burger.
544
00:18:20,567 --> 00:18:21,600
Guy tried the burger,
545
00:18:21,667 --> 00:18:23,867
so I had to come
try it out too.
546
00:18:23,867 --> 00:18:26,200
Chorizo burgers, table four!
547
00:18:26,266 --> 00:18:28,300
I'm gonna
put boiled tomatoes in this.
548
00:18:28,367 --> 00:18:31,000
Boiled habaneros,
boiled jalapenos,
549
00:18:31,000 --> 00:18:32,400
and on top of that, roasted...
550
00:18:32,467 --> 00:18:33,400
Let me hear you say it!
551
00:18:33,467 --> 00:18:36,767
-[Guy] Chile...
-Chile de arbol, and salt.
552
00:18:36,767 --> 00:18:38,166
Stand back!
553
00:18:40,500 --> 00:18:41,367
Look at that.
554
00:18:41,367 --> 00:18:43,734
We've got some cilantro,
chopped onion
555
00:18:43,734 --> 00:18:44,767
and there we go.
556
00:18:44,767 --> 00:18:46,100
All right, let me try this.
557
00:18:46,100 --> 00:18:48,266
[Lyndsay] Don't.
It'll ruin your day.
558
00:18:48,266 --> 00:18:49,767
Smells like jet fuel.
559
00:18:49,767 --> 00:18:53,100
The problem with this is,
that you're even saying
it's a bad idea!
560
00:18:53,100 --> 00:18:55,266
What do you guys think
at home? Go for it?
561
00:18:55,266 --> 00:18:57,300
Take a big scoop then,
don't be a wuss.
562
00:19:00,467 --> 00:19:01,266
Whoa!
563
00:19:02,066 --> 00:19:03,200
Is my whole tongue in there?
564
00:19:04,567 --> 00:19:05,567
Oh!
565
00:19:05,567 --> 00:19:08,133
[Lyndsay] Put the sour cream,
habanero salsa.
566
00:19:08,133 --> 00:19:09,934
-Sorry.
-[Guy panting]
567
00:19:11,033 --> 00:19:11,767
[Lyndsay] Lettuce.
568
00:19:12,300 --> 00:19:13,166
And there we go.
569
00:19:13,166 --> 00:19:15,166
Four slices
of avocado on there.
570
00:19:15,166 --> 00:19:16,266
All right!
571
00:19:16,266 --> 00:19:19,166
I think everybody joins in
together at home with me
572
00:19:19,166 --> 00:19:22,266
and says,
"Nothing looks better...
573
00:19:22,266 --> 00:19:25,100
...when Guy is on Triple D
eating a bite
574
00:19:25,100 --> 00:19:28,367
of a big, spicy, hot,
juicy burger than...
575
00:19:29,767 --> 00:19:31,667
...to have the chef
do it with me."
576
00:19:33,400 --> 00:19:35,100
[Lyndsay] One, two, three!
577
00:19:37,033 --> 00:19:38,767
That's awesome. That's hot!
578
00:19:38,767 --> 00:19:40,400
[groaning]
579
00:19:40,467 --> 00:19:42,967
Can somebody get
the fire extinguisher?
580
00:19:42,967 --> 00:19:46,467
Once Guy tasted it,
it became our biggest
selling item.
581
00:19:46,467 --> 00:19:49,200
Customers after watching
the show said,
582
00:19:49,266 --> 00:19:52,066
"Could you please
just put the habanero salsa
on the side?"
583
00:19:52,066 --> 00:19:52,767
They were scared.
584
00:19:53,367 --> 00:19:54,600
Chorizo burger.
585
00:19:54,600 --> 00:19:55,967
[customer] Chorizo burger
is a staple here at Pete's.
586
00:19:55,967 --> 00:19:57,934
Guy introduced me to it
a while ago.
587
00:19:57,934 --> 00:19:59,367
I get it
at least once a month.
588
00:20:00,567 --> 00:20:02,767
[server] Homemade Texas
chili and cheese.
589
00:20:02,767 --> 00:20:04,767
I thank everybody
for coming in.
590
00:20:04,767 --> 00:20:07,500
Those who follow
Triple D, fantastic.
591
00:20:07,567 --> 00:20:09,467
You know, they...
they helped us grow.
592
00:20:09,467 --> 00:20:10,446
Why isn't it called Re-Pete's?
593
00:20:10,446 --> 00:20:11,200
Why isn't it called Re-Pete's?
594
00:20:11,266 --> 00:20:13,000
'Cause it would cost money
to change the sign.
595
00:20:13,000 --> 00:20:14,100
I got a pen!
596
00:20:14,100 --> 00:20:16,967
Just write "re" right there!
That's all it needs!
597
00:20:16,967 --> 00:20:17,967
You had fun.
598
00:20:17,967 --> 00:20:20,166
I did have fun!
599
00:20:20,166 --> 00:20:22,100
You guys come down here
and check this joint out.
600
00:20:22,100 --> 00:20:24,767
You're gonna love it,
but you make sure
it says Pete's...
601
00:20:25,500 --> 00:20:26,400
and Re-Pete's!
602
00:20:28,467 --> 00:20:29,767
How long on those Scotch eggs?
603
00:20:29,834 --> 00:20:31,367
Hello, how you doing today?
604
00:20:31,367 --> 00:20:34,166
As if the Triple D plate
couldn't get any fuller,
605
00:20:34,166 --> 00:20:35,967
the more places
we check in on,
606
00:20:35,967 --> 00:20:38,367
the more joints I add
to the list.
607
00:20:38,367 --> 00:20:39,567
I wanna go to Flavortown!
608
00:20:39,567 --> 00:20:40,446
[all chuckling]
609
00:20:40,446 --> 00:20:40,467
[all chuckling]
610
00:20:40,467 --> 00:20:42,266
-I hope you like it spicy!
-Whoo!
611
00:20:42,266 --> 00:20:43,367
My eyelids are sweating.
612
00:20:43,367 --> 00:20:45,033
So we just gotta keep
catching up,
613
00:20:45,033 --> 00:20:48,000
and we will, next time,
on Triple D Nation.
614
00:20:48,000 --> 00:20:49,867
It might be me,
but that looks just like
615
00:20:49,867 --> 00:20:51,767
Chef Carl Ruiz
could be a cousin.
616
00:20:56,300 --> 00:20:57,500
[all laughing]