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 doing?"
You know, I don't know. We should check it out.
[engine accelerating]
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 blowing up
and we're going back to see what's cooking.
Like on this trip...
We're sampling all sorts of savory eats.
I haven't tried a thing here yet that I do not like.
From brisket chili...
It's like a taste of heaven.
To an out of bounds Bahn mi.
-Legit job. Nice job, my friend. -Good on the style.
There's a righteous Reuben on St. Simons Island, Georgia.
You gotta try... You want to try this?
And out in LA, we're doubling up
on super-sized subs.
All for one sandwich?
With this tried and true chick parm.
It's just love at first bite.
And an onion ring ribeye combo
that'll leave you speechless.
-[muffled] Oh, yeah, bacon. -Bacon.
[Guy] Familiar faces, new places,
and more off the hook flavors.
This is Triple D Nation.
Beach side and barbeque make a perfect combo.
And that's exactly what I found
on St. Simons Island, Georgia, back in 2010.
Now they've had some minor setbacks since then,
but these days they're back bigger and better than ever.
This is Southern Soul.
Half slab, St. Louis ribs, double potato salad.
This is a fabulous restaurant here on the Island.
The food is great.
Pulled pork for the Triple D Nation.
It was pretty epic for me to see Southern Soul on national TV.
I was so happy to see Guy come through and test it out for himself.
[Guy] Come on. Coastal town Georgia,
two dudes smoking out of an old gas station,
I had to see what Harrison Sapp and Griffin Bufkin were doing.
Griffin called me out of the blue,
was like, "Hey Harrison, you want to open up a restaurant?"
We had about 700 bucks between the two of us.
-And a smoker. -And a smoker.
[both laugh]
We came all the way out to Georgia.
We're on the Island, came out to see your place,
stick burning, rubbing pork butts.
I got pulled pork plate.
-Every day you make the rub. -Every day.
-From scratch. -From scratch.
So turbinado sugar doesn't burn as easy.
[Harrison] And it makes a good crust.
Kosher salt, a little chili powder,
ground black pepper, paprika, garlic.
-Granulated onion. -Thyme leaves, cumin.
And the whole boatload of light brown sugar
which gives the super sweetness.
Sweet is better.
We really learned from you and Triple D.
-Put it in a bag and mix the whole thing up. -Best method in the world.
[Harrison] It's a great day when I saw it. [laughing]
-Now we're ready to start rubbing some butts. -Rub some butts.
-[whistles] You don't get to say that every day. -[laughs]
[Guy] So we're talking about the top shoulder of the pig
-with the bone in. -Exactly.
We rub 'em all down, make sure we get it in all the cracks.
Now you're gonna leave 'em be for a bit or you just rub 'em?
Nah, they spend the night in the walk-in.
-Alright, let's see these things. -One of 'em right here.
-What temperature do you run this? -225 to 250.
10 to 14 hours. Now give me the rundown here.
I mean, I'm a baster.
-Just apple juice. -Just apple juice?
How many times are you basting these throughout the course?
Probably every hour.
-We done, boss? [whistles] -We are done.
Take a look at the bark built from that turbinado sugar.
And here's the key. When that bone slides out like that,
-you know that you've done a real deal. -The real deal.
Look at the smoke ring on this, you guys.
Mmm! You gotta try... You want to try this?
Alright, here you go.
-[laughing] -Good stuff, huh?
I need some pulled pork as seen on Triple D.
[woman 1] It's probably the best pulled pork that I've had.
They cook it and smoke it to perfection.
What kind of volume are we doing now?
[Harrison] When you showed up, we were doing 24 butts a day.
And now I'm doing 90 to 120 every day.
-Four times? -Four times.
And then, you know, when it's busy, it's more than that, you know.
-When it's busy? When it's-- -[laughing]
That's a slow day.
We need a pastrami, we need a brisket, and we need some ribs.
[Guy] What are you guys making now?
It's not like you don't do enough great food as it is.
And you show up with this?
Well, we started brining our own pastrami
You don't see Reubens at a barbeque joint often,
but you'll be missing out if you don't try it.
It's like a taste of heaven.
The meat is fantastic. The sauerkraut,
the sauce, the Swiss cheese. Love it.
We'll start with water, salt, brown sugar
'cause it goes in everything here.
Pickling spices, the curing salt.
We're just gonna whisk these together.
We're gonna pour it over our pastrami
and let it sit three days to a week.
We're gonna put our pastrami on our smoker
and it's gonna cook anywhere from 10 to 14 hours.
Now that the pastrami's done, we're gonna slice it up, build out sandwich.
Toast our rye bread.
We're gonna take some sliced pastrami
and get that on the flat top.
with some sauerkraut, a little bit of Swiss cheese,
melt that Swiss cheese, add a little Thousand Island.
Start with some mayonnaise, ketchup, salt and pepper,
Worcestershire, pickles, our hot red sauce.
We'll give this a nice little stir.
It's ready to go, put it all together.
On top of the brisket we cook everyday,
we're doing pastrami sandwiches.
-Because? -Because I just don't have anything else to do.
No, I'm just kidding. [laughing]
[Guy] That's delicious pastrami.
Here's the pastrami Reuben with fries.
The pastrami, it just melts in your mouth.
[woman 2] Thousand Island dressing is made from scratch.
It's phenomenal, especially on the marble rye bread.
It's like I'm home again.
I'm hooked. It is one of my favorites.
I haven't tried a thing here yet that I do not like.
-How long has it been? -It's been 13 years, I think.
-You were just a little kid back then. -Yeah.
The sweet Southern flavor.
[Guy] How great is it having your kid work with you?
You can't imagine-- Well yeah, you can.
-I do. -That's awesome. [laughs]
He's got the gift.
-I imagine he can do the whole thing. -He can do it all.
Apple fell straight down.
-Apple fell straight down, hit somebody on the head. -[laughing]
And coming up...
As if being on Triple D wasn't exciting enough,
the real drama started after I left.
"You're not gonna believe it. They burned down." I said, "No."
But the building and the barbeque came back better than ever.
A minor setback for a major comeback.
It was just slammed all weekend.
It's a high class problem.
So check it out. St. Simons Island, Georgia,
right between Jacksonville and Savannah, Georgia.
A few things you can expect when you get here.
Great beach resorts, righteous golf,
and two dudes that are doing old school barbeque.
Smoked chicken with Hoppin' and cold slaw.
All I remember, and this is kind of historic.
We get done shooting.
I don't think we'd even aired.
One of my guys from production called me and said,
"You're not gonna believe it. They burned down." I said, "No."
[Harrison] We burned down in March.
[Guy] I think I called you guys.
You gave me a message while it was burning
And basically it was, "You're gonna come back bigger.
You're gonna be better. It's gonna...
You're don't get it, only the good places burn."
And I was like, "Well that makes me feel better." [laughing]
[Guy] But then you guys made a quick turnaround.
We went straight back to work. We never really closed.
We bought a trailer and moved up front.
And then, we aired Labor Day weekend,
and they were lined up.
-It was just slammed all weekend. -Yeah.
-It's a high class problem. -Yeah.
You were born to barbeque, son.
-That's all I do. -Seriously.
[woman 1] Even at like 6 o'clock in the morning,
if you're like, [sniffs] "Oh, they already started."
I love the smell coming from the smokers.
[Griffin] Half slab of ribs.
So we already pulled the silverskin on these St. Louis ribs.
We got our rub that we used when we did the butts.
-Now what's happening? -Now we're gonna add more sugar to the rub.
-The reason being? -I like it to get a good crust on it.
So we're gonna set 'em up for 20 minutes
-and go to the smoker. -Here we go.
-What internal temp are you looking for? -Between 165 and 175.
-[Guy] These are gonna go on four to five hours? -[Harrison] Exactly.
Then we'll come back and hit 'em with sugar and honey.
-[Guy] With what? -[Harrison] More sugar and honey.
-[Guy] Are you serious? -[Harrison] Tupelo honey.
Really? That much honey, dude?
Oh yeah. 'Cause we don't have enough.
-More sugar. -Oh, you guys. We forgot to tell you.
-Willy Wonka opened up a barbeque place. -[laughing]
-[Guy] These look righteous. -[Harrison] We put 'em on the grill.
Just to finish them off, we're gonna put some honey on 'em and grill 'em.
-More honey? -More honey.
-I don't know about this extra honey. -We do like it sweet.
That's a mess of ribs, dude. Look at the bark on that.
It's tender it's totally cooked right.
Mmm. I'm glad I live in California.
-I'd weigh a lot more if I lived close to you guys. -[laughs]
And I got ribs, stew and Hoppin'.
So it's probably my favorite thing on the menu.
They're just always so fall off the bone juicy.
Everything here is amazing and so many different options.
It's not just barbeque.
Corn dogs, chili, all kinds of things.
Table four, brisket chili.
Now we're gonna prep our brisket. Just salt and pepper.
We're gonna put it on the smoker for 10 to 14 hours.
Once it gets to 165,
we're gonna take it off, wrap it butcher paper,
and then return it.
We're gonna let it rest. Let's chop it up for the chili.
We're gonna start by cooking our onions, add our garlic,
tomatoes, green chili, mustard, got some ketchup.
Add a little beer, chili powder and the cumin.
Salt and pepper, cayenne for that kick.
Dark red chili beans.
Chili looks good. This is the brisket.
This is the star,
definitely what makes the whole dish.
The ratio is equal meat to chili.
Beef stock.
It's good in a bowl, good in a cup,
it's good on a flipflop.
Chili's ready. Let's plate it up.
A little sour cream, some cheddar cheese, chopped onions.
And this is our brisket chili.
[server] Got a brisket chili.
The chili is amazing.
Nice cut up onions on the inside.
When you put the brisket in and give it that little smoke texture, perfecto.
Oh, I love the chili. It has that smokey brisket in it.
Love that little twist.
Dude, you're gonna be open forever.
Burned down and it came back better than ever.
A minor setback for a major comeback.
One chicken going on the grill.
You're the great example of being the phoenix.
What doesn't kill you makes you stronger.
You've just continued to grow.
Barbeque like you do it and personality like you have,
and especially as eclectic as your menu has become.
Congratulations, bud.
And coming up in Los Angeles...
We're making sandwiches over here.
A sandwich shop with a portion problem.
You know the saying that less is more?
We don't believe in that.
[Guy] Piling on the fried.
Chicken fingers, mozzarella sticks.
And fries.
So I'm here in Los Angeles in Westwood Village
just a couple blocks from UCLA.
And it was there in 2014
where I found a couple of New York guys
stacking sandwich combos
that not even Hollywood could have dream up.
Now they're taking their East Coast attitude
and spreading it all over Southern California and beyond.
This is Fat Sal's.
Hey, y'all, I got sandwiches over here.
There is something special about it.
They have the best sandwiches.
One chicken teriyaki.
It's so clever how they combine
all kinds of yummy comfort foods.
It's amazing.
Pastrami western burger side of mozzarella sticks for Betty.
I remember talking to Guy at the first Triple D.
So you understand this food?
Oh yeah. This is my food.
Coming from the East Coast, it makes sense.
Yeah. Makes you feel at home. It's the best.
And now it's like, this thing that's just really blown up.
Hey, we're making sandwiches over here.
[Guy] And not just any sandwiches.
'Cause the stacks that owners Josh Stone
and Salvatore Capek come up with
are true gut busters.
Where did all these recipes come from?
-I wrote them right here. -You wrote 'em?
-Right in the building. -You or Mini Sal?
You know, Sal's my taster. He's an official taster.
Three Fat Jerry's coming up for the Triple D Nation.
Every Triple D fan ought to be coming in here
and the first thing you should order, order that Fat Jerry.
[server] Fat Jerry for you.
The Fat Jerry is amazing.
It's got everything that you want on it.
Eggs, bacon, chicken fingers,
roast beef, French fries, mozzarella sticks.
-Got a Fat Jerry. -Delicious sandwich.
So this is the Fat Jerry.
Starts with our extra wide hero bread,
-which we call Fat bread. -Okay.
[Josh] Give this thing a little bit of that butter.
Get it started on the grill.
We're gonna drop chicken fingers,
mozzarella sticks and French fries.
Oh, what else is going in this?
[Josh] Bacon, eggs, cheesesteak, onions.
-All for one sandwich? -All for one sandwich.
A little bit of salt, little bit of pepper.
I'm gonna give this a little turn.
I'm gonna chop up our Philly.
We got a little American cheese, bacon.
-We're gonna take this. -[Guy] Philly cheesesteak, an egg.
Chicken fingers, mozzarella sticks.
And fries.
[Guy] This is not even humanly possible.
We're gonna do a little bit of ketchup, a little bit of mayo.
This is ridiculous, by the way.
This goes here. This goes there.
-Look at the gourmet in you. -Yep.
[Guy] Look at this thing.
Cheese sticks, Philly cheesesteak,
French fries, chicken fingers.
-Bacon. Bacon. -[muffled] Oh, yeah, bacon.
-It's a legit job. -Good on the style.
-Nice job, my friend. -Thanks, brother.
Fat Jerry is our number one seller.
It really did body what fat sandwiches are all about.
Making some cheesesteak here for the Fat Jerry.
Did you see the back of their shirts?
We're making sandwiches over here.
-Right over here. -Right over here.
We're making sandwiches over here. Like that.
[Salvatore] The Banh Mi-ki's up.
Today I had the Banh Mi-ki.
The pickled vegetables garlic mayo,
the onion rings in there too, it all works together. It's delicious.
We are gonna make our Banh Mi-ki.
We're using our fresh fat bread,
Give it a little press and we're gonna cook up our ribeye.
This is looking really good.
Alright, here we go.
Alrighty.
Fresh jalapeno and fresh cilantro.
This is the Vietnamese pickled vegetables,
homemade teriyaki sauce.
We've got our jalapeno slaw.
Olive oil, lime juice, cilantro.
Jalapeno, rice wine vinegar, green onions, salt and pepper.
We're gonna whisk this together.
Dump this over the cabbage, then mix it by hand.
And tomatoes.
Mayo, some sriracha, a little spicy, onion rings.
Wouldn't be a fat sandwich without some fried ingredient.
And this is the Fat Banh Mi-ki.
Fat Banh Mi-ki, table number six.
The beef I think is perfectly cooked and it's so flavorful.
I just love the combination of the onion rings
with the jalapeno slaw.
It's not like, too spicy.
It's got pickled veg on it, it's got the meat on it.
Just a really great blend of flavors
and I've gotten addicted.
Hot Chick, 42.
The combinations are very unusual and very tasty
and it's just a fun place to go.
Tickets coming in. We gotta get moving here.
Welcome to flavor town.
[chuckles]
This is how they go on. Fast.
-I'm ready. Well, I'm-- -Oh! I was like...
I really thought you had that thing on.
-I'm like, Guy's a professional. -[Guy laughs]
It was a dream of ours to be on Triple D.
It really changed the game for us
and added to our success.
[man] Fat Sal's is everywhere now in multiple locations.
It's all over LA.
We have six locations open in Los Angeles,
five in construction, two locations internationally
and we're just about to launch a national franchise program.
Here you go. Chicken teriyaki burger and your Fat Jerry.
You guys go the extra step.
You're getting quality in the way that you do it.
You know the saying that less is more?
-Mmm-hmm. -We don't believe in that.
Very good. More is this.
Get it away from me.
-I eat it all, I can't fit in my car. -[laughing]
Up next, we're staying in LA.
Hot roast beef with cooked peppers and cheese.
[Guy] And hitting up an Italian deli...
It's an institution here in Los Angeles.
[Guy] Serving up a cold cut combo...
Everything you want on a deli sandwich.
[Guy] Plus their meatballs really make the meal.
It's got to be tender, it's got a good flavor.
[Guy] Back in 2013
somewhere between Dodger Stadium and Chinatown,
I found myself right smack dab in the middle
of a real deal, family run Italian deli.
Now you can find them at two different LA locations
dishing out even more old school classics.
This is Eastside Italian Deli.
Roast beef pastrami up.
One of my favorite places.
It's an institution here in Los Angeles.
It's just love at first bite.
They've been around nearly a century for good reason
because their sandwiches are to die for.
Meatball sandwich up.
I saw the episode on Triple D.
I thought it was really cool.
This place, it's well deserving.
What's up, Jimmy?
The family is just incredible.
That's the heart of why
Eastside Deli is so successful.
[Guy] And it's the heart of the Angiuli family,
which started beating when Dad Johnny took this place over in 1974.
And he brought all of his sons with him.
And did you guys know when you were growing up
that you would gonna be brought into the business?
Born and raised over here.
I was in a playpen in the back.
-And you're the baby? -I didn't have a choice.
-They just brought you right in. -Yeah.
And it's all family here?
-All family. -It's all family.
My dad had to take a step back.
It was time for him to let my brothers and I handle the business.
He comes and visits every week,
see if we screwed up or not. [laughs]
Hot roast beef coming up.
And the specialty on the menu is...
[Vito] The D.A. Special
which has got sausage, meatball, roast beef, pastrami, peppers, cheese.
That's what put us on the map.
It was invented during the time of the OJ Simpson trial.
But we've changed the name since.
It's called the Eastside Special now.
It has everything you want. It's a homerun.
I've had my fair share of Italian delicacies,
and I know that's hard to tell with this petite dancer's figure.
But I will tell you this. The combination, the sausage,
the roast beef that you make yourself,
the meatballs you make yourself.
I think the kicker to the whole thing though really is the meatball.
You have a good meatball, it's gotta be tender.
It's gotta have good flavor, can't have too much salt,
it's gotta be the right balance,
and that's an old school meatball.
D.A. Special is an institution here in LA.
It's like heaven in a bite,
but today I'm gonna have the chicken parm.
It is the perfect sandwich.
The sauce with the breaded chicken,
and provolone cheese is just perfection.
Before we start our chicken parm,
we gotta make sure that we have our fresh tomato sauce.
We're gonna start off with olive oil in the pan,
add our onion, freshly chopped garlic,
Give it a nice twirl.
We're gonna add our tomatoes.
Salt, black pepper,
oregano, chili flakes,
fresh chopped basil,
simmer for about two hours.
We're gonna add our roasted meatballs and roasted sausage.
We're gonna let this sauce cook for about an hour.
Let's make our chicken parmesan.
We gotta season our chicken breasts.
Salt, granulated garlic, black pepper,
white wine, egg,
toss it all up, add it to the bread crumbs,
give it a little pound.
With the frying process, we get a nice crispy chicken.
We're ready to rock and roll with our chicken parm.
Provolone cheese,
we're gonna torch that cheese to get it nice and melted.
Fresh tomato sauce, parmesan cheese.
We're gonna dip the top of it right here.
Here is the classic Chicken Parmesan sandwich.
Chicken Parmesan up.
The breading is just absolutely amazing.
Not too much sauce,
the cheese is perfectly melted,
Feel so good when you eat it.
[man] The sauce is not too sweet, it's not too bitter.
It's soaks into the bread just enough,
you need, like, a two hour nap afterwards.
Coming from the East Coast, doing Triple D,
I see great Italian delis all over the country,
what out here in Los Angeles?
How do you explain a great Italian deli to folks?
What makes this a true Italian deli,
is it's one of the last remaining on this whole block
I mean, originally, this was little Italy, this whole little area,
-Oh, was it? This... -Yeah, this little area.
We're still here, we're still banging it out every day
and doing what we have to do to keep the people happy.
[man] Caprese Spicy Salami.
After the episode aired, lot of things have changed.
We have another location.
[man] I do like the new location.
The same thing you feel in the downtown establishment,
you feel there, and you taste there as well.
Spicy Italian coming right up.
The Spicy Italian is great because you get couple end
of all of the different cuts that are available.
We're gonna slice up our provolone cheese from Wisconsin,
Genoa salami, Santoro mortadella,
spicy capicola,
and our ham that is imported from Canada.
Now we're ready to assemble our Spicy Italian.
Provolone cheese, mortadella,
our ham, Genoa salami, capicola,
add some thinly sliced red onions,
fresh roma tomatoes, ice berg lettuce,
mayonnaise, mustard, oregano on top,
olive oil, red wine vinegar,
and the most important element of this sandwich,
imported giardiniera that we get from Chicago.
Spicy Italian.
It's, uh, got a little hint of spice,
just makes the sandwich over the top.
Everything you wanted in a deli sandwich.
Hot roast beef with cooked peppers and cheese.
The thing that separates Eastside from a lot of other places,
they really take care and really take pride
in the sandwiches that they make, I love it.
This is why you wanna live in Los Angeles.
This should be one of the reasons,
so you can come and hang out with these dudes
-and eat some great Italian food. -Right.
-Good time. -[all] Thank you.
-Thank you for coming. -I appreciate it, bud.
-[Guy] Very nice. -Appreciate it.
Check and make sure I got my wallet. Thank you, brother.
-Pops, thanks a lot, man. -Where is your wallet?
Yeah, yeah, exactly.
-[all laughing] -See, I told you.
How are you doing? What can I get you?
Order up!
Got a Fat Jerry with runny eggs for Triple D Nation.
What's up, buddy? How you doing? Spicy Italian for you.
So that's it for this road trip, but don't worry,
we'll be catching up with more familiar faces
and places next time on Triple D Nation.
[man] That's how we do it in the west.
Caramelized sugar and pig fat.
Well, this is Guy Fieri
bringing you caramelized sugar and pig fat,
it's new lotion, try it out here.
Come on down to Saint-- What island are we in?
-St. Simons. -In St. Simons!