1
00:00:00,900 --> 00:00:02,100
You know, people are asking me
all the time.
2
00:00:02,100 --> 00:00:04,467
"Hey Guy, that one joint
you checked out
in that one city
3
00:00:04,467 --> 00:00:06,734
when you were doing
Triple D, how they doing?"
4
00:00:06,734 --> 00:00:08,266
You know, I don't know.
We should check it out.
5
00:00:08,266 --> 00:00:09,734
[engine accelerating]
6
00:00:10,634 --> 00:00:13,500
Over the years,
I've seen and tasted it all.
7
00:00:13,500 --> 00:00:15,367
This is ridiculous, dude.
8
00:00:15,367 --> 00:00:17,734
But it turns out
it was only the beginning.
9
00:00:17,734 --> 00:00:19,867
'cause Triple D joints
have been blowing up
10
00:00:19,867 --> 00:00:21,734
and we're going back
to see what's cooking.
11
00:00:23,166 --> 00:00:24,700
Like on this trip...
12
00:00:24,700 --> 00:00:27,367
We're sampling all sorts
of savory eats.
13
00:00:27,367 --> 00:00:29,600
I haven't tried a thing here
yet that I do not like.
14
00:00:29,600 --> 00:00:30,000
From brisket chili...
15
00:00:30,000 --> 00:00:30,867
From brisket chili...
16
00:00:30,867 --> 00:00:31,867
It's like a taste of heaven.
17
00:00:31,867 --> 00:00:33,600
To an out of bounds
Bahn mi.
18
00:00:33,600 --> 00:00:35,533
-Legit job.
Nice job, my friend.
-Good on the style.
19
00:00:37,166 --> 00:00:40,100
There's a righteous Reuben
on St. Simons Island, Georgia.
20
00:00:40,100 --> 00:00:42,000
You gotta try...
You want to try this?
21
00:00:42,000 --> 00:00:44,367
And out in LA,
we're doubling up
22
00:00:44,367 --> 00:00:46,166
on super-sized subs.
23
00:00:46,166 --> 00:00:47,266
All for one sandwich?
24
00:00:47,266 --> 00:00:49,467
With this tried and true
chick parm.
25
00:00:49,467 --> 00:00:51,100
It's just love at first bite.
26
00:00:51,867 --> 00:00:53,634
And an onion ring ribeye combo
27
00:00:53,634 --> 00:00:55,734
that'll leave you speechless.
28
00:00:55,734 --> 00:00:57,266
-[muffled] Oh, yeah, bacon.
-Bacon.
29
00:00:58,100 --> 00:01:00,000
[Guy] Familiar faces,
new places,
30
00:01:00,000 --> 00:01:00,867
[Guy] Familiar faces,
new places,
31
00:01:00,867 --> 00:01:02,734
and more off the hook flavors.
32
00:01:02,734 --> 00:01:04,467
This is Triple D Nation.
33
00:01:11,266 --> 00:01:14,000
Beach side and barbeque
make a perfect combo.
34
00:01:14,000 --> 00:01:16,066
And that's exactly
what I found
35
00:01:16,066 --> 00:01:20,367
on St. Simons Island, Georgia,
back in 2010.
36
00:01:20,367 --> 00:01:23,467
Now they've had some
minor setbacks since then,
37
00:01:23,467 --> 00:01:26,467
but these days they're back
bigger and better than ever.
38
00:01:26,467 --> 00:01:28,533
This is Southern Soul.
39
00:01:32,700 --> 00:01:35,100
Half slab, St. Louis ribs,
double potato salad.
40
00:01:35,100 --> 00:01:37,467
This is a fabulous restaurant
here on the Island.
41
00:01:37,467 --> 00:01:38,700
The food is great.
42
00:01:38,700 --> 00:01:40,467
Pulled pork
for the Triple D Nation.
43
00:01:40,467 --> 00:01:43,867
It was pretty epic for me
to see Southern Soul
on national TV.
44
00:01:43,867 --> 00:01:47,000
I was so happy to see Guy
come through and test it out
for himself.
45
00:01:47,000 --> 00:01:49,166
[Guy] Come on.
Coastal town Georgia,
46
00:01:49,166 --> 00:01:51,967
two dudes smoking out of
an old gas station,
47
00:01:51,967 --> 00:01:55,533
I had to see
what Harrison Sapp
and Griffin Bufkin were doing.
48
00:01:56,266 --> 00:01:57,500
Griffin called me
out of the blue,
49
00:01:57,500 --> 00:01:59,600
was like, "Hey Harrison,
you want to open up
a restaurant?"
50
00:01:59,600 --> 00:02:00,000
We had about 700 bucks
between the two of us.
51
00:02:00,000 --> 00:02:02,467
We had about 700 bucks
between the two of us.
52
00:02:02,467 --> 00:02:04,000
-And a smoker.
-And a smoker.
53
00:02:04,000 --> 00:02:05,000
[both laugh]
54
00:02:05,000 --> 00:02:07,367
We came all the way
out to Georgia.
55
00:02:07,367 --> 00:02:09,500
We're on the Island,
came out to see your place,
56
00:02:09,500 --> 00:02:11,600
stick burning,
rubbing pork butts.
57
00:02:11,600 --> 00:02:13,467
I got pulled pork plate.
58
00:02:13,467 --> 00:02:15,000
-Every day you make the rub.
-Every day.
59
00:02:15,000 --> 00:02:16,533
-From scratch.
-From scratch.
60
00:02:16,533 --> 00:02:18,734
So turbinado sugar
doesn't burn as easy.
61
00:02:18,734 --> 00:02:20,066
[Harrison] And it makes
a good crust.
62
00:02:20,066 --> 00:02:22,266
Kosher salt,
a little chili powder,
63
00:02:22,266 --> 00:02:24,700
ground black pepper,
paprika, garlic.
64
00:02:24,700 --> 00:02:27,266
-Granulated onion.
-Thyme leaves, cumin.
65
00:02:27,266 --> 00:02:30,000
And the whole boatload
of light brown sugar
66
00:02:30,000 --> 00:02:30,100
And the whole boatload
of light brown sugar
67
00:02:30,100 --> 00:02:31,600
which gives
the super sweetness.
68
00:02:31,600 --> 00:02:32,700
Sweet is better.
69
00:02:32,700 --> 00:02:34,700
We really learned from you
and Triple D.
70
00:02:34,700 --> 00:02:37,367
-Put it in a bag
and mix the whole thing up.
-Best method in the world.
71
00:02:37,367 --> 00:02:39,867
[Harrison] It's a great day
when I saw it. [laughing]
72
00:02:39,867 --> 00:02:42,500
-Now we're ready to start
rubbing some butts.
-Rub some butts.
73
00:02:42,500 --> 00:02:44,367
-[whistles] You don't get
to say that every day.
-[laughs]
74
00:02:44,367 --> 00:02:46,600
[Guy] So we're talking about
the top shoulder of the pig
75
00:02:46,600 --> 00:02:48,100
-with the bone in.
-Exactly.
76
00:02:48,100 --> 00:02:50,266
We rub 'em all down,
make sure we get it
in all the cracks.
77
00:02:50,266 --> 00:02:51,867
Now you're gonna
leave 'em be for a bit
or you just rub 'em?
78
00:02:51,867 --> 00:02:53,867
Nah, they spend the night
in the walk-in.
79
00:02:53,867 --> 00:02:56,533
-Alright, let's see
these things.
-One of 'em right here.
80
00:02:56,533 --> 00:02:59,066
-What temperature
do you run this?
-225 to 250.
81
00:02:59,066 --> 00:03:00,000
10 to 14 hours.
Now give me the rundown here.
82
00:03:00,000 --> 00:03:01,600
10 to 14 hours.
Now give me the rundown here.
83
00:03:01,600 --> 00:03:02,867
I mean, I'm a baster.
84
00:03:02,867 --> 00:03:04,100
-Just apple juice.
-Just apple juice?
85
00:03:04,100 --> 00:03:06,100
How many times are you basting
these throughout the course?
86
00:03:06,100 --> 00:03:07,533
Probably every hour.
87
00:03:07,533 --> 00:03:09,700
-We done, boss? [whistles]
-We are done.
88
00:03:09,700 --> 00:03:13,700
Take a look at the bark built
from that turbinado sugar.
89
00:03:13,700 --> 00:03:16,266
And here's the key.
When that bone
slides out like that,
90
00:03:16,266 --> 00:03:18,734
-you know that
you've done a real deal.
-The real deal.
91
00:03:18,734 --> 00:03:20,634
Look at the smoke ring
on this, you guys.
92
00:03:21,700 --> 00:03:23,266
Mmm! You gotta try...
You want to try this?
93
00:03:23,266 --> 00:03:24,634
Alright, here you go.
94
00:03:25,266 --> 00:03:26,533
-[laughing]
-Good stuff, huh?
95
00:03:26,533 --> 00:03:29,166
I need some pulled pork
as seen on Triple D.
96
00:03:29,166 --> 00:03:30,000
[woman 1] It's probably
the best pulled pork
that I've had.
97
00:03:30,000 --> 00:03:31,367
[woman 1] It's probably
the best pulled pork
that I've had.
98
00:03:31,367 --> 00:03:33,467
They cook it
and smoke it to perfection.
99
00:03:33,467 --> 00:03:35,367
What kind of volume
are we doing now?
100
00:03:35,367 --> 00:03:38,066
[Harrison] When you showed up,
we were doing 24 butts a day.
101
00:03:38,066 --> 00:03:42,500
And now I'm doing
90 to 120 every day.
102
00:03:42,500 --> 00:03:44,000
-Four times?
-Four times.
103
00:03:44,000 --> 00:03:46,867
And then, you know,
when it's busy,
it's more than that, you know.
104
00:03:46,867 --> 00:03:49,166
-When it's busy?
When it's--
-[laughing]
105
00:03:49,166 --> 00:03:50,467
That's a slow day.
106
00:03:50,467 --> 00:03:53,467
We need a pastrami,
we need a brisket,
and we need some ribs.
107
00:03:53,467 --> 00:03:54,634
[Guy] What are you guys
making now?
108
00:03:54,634 --> 00:03:57,266
It's not like you don't do
enough great food as it is.
109
00:03:57,266 --> 00:03:58,266
And you show up with this?
110
00:03:58,266 --> 00:04:00,000
Well, we started brining
our own pastrami
111
00:04:00,000 --> 00:04:00,734
Well, we started brining
our own pastrami
112
00:04:00,734 --> 00:04:02,867
You don't see Reubens
at a barbeque joint often,
113
00:04:02,867 --> 00:04:04,500
but you'll be missing out
if you don't try it.
114
00:04:04,500 --> 00:04:05,734
It's like a taste of heaven.
115
00:04:05,734 --> 00:04:08,467
The meat is fantastic.
The sauerkraut,
116
00:04:08,467 --> 00:04:10,634
the sauce, the Swiss cheese.
Love it.
117
00:04:12,000 --> 00:04:14,600
We'll start with water, salt,
brown sugar
118
00:04:14,600 --> 00:04:16,000
'cause it goes
in everything here.
119
00:04:16,000 --> 00:04:18,367
Pickling spices,
the curing salt.
120
00:04:18,367 --> 00:04:20,000
We're just gonna
whisk these together.
121
00:04:20,000 --> 00:04:21,634
We're gonna pour it
over our pastrami
122
00:04:21,634 --> 00:04:24,166
and let it sit three days
to a week.
123
00:04:24,166 --> 00:04:26,467
We're gonna put our pastrami
on our smoker
124
00:04:26,467 --> 00:04:29,500
and it's gonna cook
anywhere from 10 to 14 hours.
125
00:04:29,500 --> 00:04:30,000
Now that the pastrami's done,
we're gonna slice it up,
build out sandwich.
126
00:04:30,000 --> 00:04:32,867
Now that the pastrami's done,
we're gonna slice it up,
build out sandwich.
127
00:04:32,867 --> 00:04:34,166
Toast our rye bread.
128
00:04:34,166 --> 00:04:35,867
We're gonna take
some sliced pastrami
129
00:04:35,867 --> 00:04:37,266
and get that on the flat top.
130
00:04:37,266 --> 00:04:39,734
with some sauerkraut,
a little bit of Swiss cheese,
131
00:04:39,734 --> 00:04:42,500
melt that Swiss cheese,
add a little Thousand Island.
132
00:04:42,500 --> 00:04:46,000
Start with some mayonnaise,
ketchup, salt and pepper,
133
00:04:46,000 --> 00:04:49,100
Worcestershire, pickles,
our hot red sauce.
134
00:04:49,100 --> 00:04:50,533
We'll give this
a nice little stir.
135
00:04:50,533 --> 00:04:52,734
It's ready to go,
put it all together.
136
00:04:57,166 --> 00:04:59,867
On top of the brisket
we cook everyday,
137
00:04:59,867 --> 00:05:00,000
we're doing
pastrami sandwiches.
138
00:05:00,000 --> 00:05:02,100
we're doing
pastrami sandwiches.
139
00:05:02,100 --> 00:05:05,734
-Because?
-Because I just don't have
anything else to do.
140
00:05:05,734 --> 00:05:07,367
No, I'm just kidding.
[laughing]
141
00:05:07,367 --> 00:05:08,700
[Guy]
That's delicious pastrami.
142
00:05:08,700 --> 00:05:10,700
Here's the pastrami Reuben
with fries.
143
00:05:10,700 --> 00:05:13,367
The pastrami,
it just melts in your mouth.
144
00:05:13,367 --> 00:05:15,634
[woman 2] Thousand Island
dressing is made from scratch.
145
00:05:15,634 --> 00:05:18,467
It's phenomenal, especially
on the marble rye bread.
146
00:05:18,467 --> 00:05:19,600
It's like I'm home again.
147
00:05:19,600 --> 00:05:22,500
I'm hooked.
It is one of my favorites.
148
00:05:22,500 --> 00:05:24,600
I haven't tried
a thing here yet
that I do not like.
149
00:05:24,600 --> 00:05:27,500
-How long has it been?
-It's been 13 years, I think.
150
00:05:27,500 --> 00:05:29,367
-You were just
a little kid back then.
-Yeah.
151
00:05:29,367 --> 00:05:30,000
The sweet Southern flavor.
152
00:05:30,000 --> 00:05:32,100
The sweet Southern flavor.
153
00:05:32,100 --> 00:05:33,600
[Guy] How great is it
having your kid work with you?
154
00:05:33,600 --> 00:05:35,166
You can't imagine--
Well yeah, you can.
155
00:05:35,166 --> 00:05:36,467
-I do.
-That's awesome. [laughs]
156
00:05:36,467 --> 00:05:37,600
He's got the gift.
157
00:05:37,600 --> 00:05:39,500
-I imagine he can
do the whole thing.
-He can do it all.
158
00:05:39,500 --> 00:05:40,867
Apple fell straight down.
159
00:05:40,867 --> 00:05:43,166
-Apple fell straight down,
hit somebody on the head.
-[laughing]
160
00:05:44,066 --> 00:05:45,166
And coming up...
161
00:05:45,166 --> 00:05:47,700
As if being on Triple D
wasn't exciting enough,
162
00:05:47,700 --> 00:05:50,100
the real drama started
after I left.
163
00:05:50,100 --> 00:05:52,166
"You're not gonna believe it.
They burned down."
I said, "No."
164
00:05:52,166 --> 00:05:55,700
But the building
and the barbeque came back
better than ever.
165
00:05:55,700 --> 00:05:58,266
A minor setback
for a major comeback.
166
00:05:58,266 --> 00:05:59,967
It was just slammed
all weekend.
167
00:05:59,967 --> 00:06:00,000
It's a high class problem.
168
00:06:00,000 --> 00:06:01,367
It's a high class problem.
169
00:06:05,000 --> 00:06:07,533
So check it out.
St. Simons Island, Georgia,
170
00:06:07,533 --> 00:06:10,000
right between Jacksonville
and Savannah, Georgia.
171
00:06:10,000 --> 00:06:11,533
A few things you can expect
when you get here.
172
00:06:11,533 --> 00:06:14,266
Great beach resorts,
righteous golf,
173
00:06:14,266 --> 00:06:17,467
and two dudes that are doing
old school barbeque.
174
00:06:17,467 --> 00:06:19,166
Smoked chicken
with Hoppin' and cold slaw.
175
00:06:19,166 --> 00:06:21,867
All I remember,
and this is kind of historic.
176
00:06:21,867 --> 00:06:23,266
We get done shooting.
177
00:06:23,266 --> 00:06:25,166
I don't think we'd even aired.
178
00:06:25,166 --> 00:06:27,166
One of my guys from production
called me and said,
179
00:06:27,166 --> 00:06:29,367
"You're not gonna believe it.
They burned down."
I said, "No."
180
00:06:29,367 --> 00:06:30,734
[Harrison] We burned down
in March.
181
00:06:30,734 --> 00:06:32,000
[Guy] I think
I called you guys.
182
00:06:32,000 --> 00:06:32,061
You gave me a message
while it was burning
183
00:06:32,061 --> 00:06:34,166
You gave me a message
while it was burning
184
00:06:34,166 --> 00:06:36,266
And basically it was,
"You're gonna
come back bigger.
185
00:06:36,266 --> 00:06:37,467
You're gonna be better.
It's gonna...
186
00:06:37,467 --> 00:06:40,000
You're don't get it,
only the good places burn."
187
00:06:40,000 --> 00:06:43,967
And I was like,
"Well that makes me
feel better." [laughing]
188
00:06:43,967 --> 00:06:45,967
[Guy] But then you guys
made a quick turnaround.
189
00:06:45,967 --> 00:06:48,734
We went straight back to work.
We never really closed.
190
00:06:48,734 --> 00:06:50,900
We bought a trailer
and moved up front.
191
00:06:50,900 --> 00:06:53,533
And then, we aired
Labor Day weekend,
192
00:06:53,533 --> 00:06:55,166
and they were lined up.
193
00:06:55,166 --> 00:06:56,634
-It was just slammed
all weekend.
-Yeah.
194
00:06:56,634 --> 00:06:58,500
-It's a high class problem.
-Yeah.
195
00:06:58,500 --> 00:06:59,967
You were born
to barbeque, son.
196
00:06:59,967 --> 00:07:01,367
-That's all I do.
-Seriously.
197
00:07:01,367 --> 00:07:02,061
[woman 1] Even at
like 6 o'clock in the morning,
198
00:07:02,061 --> 00:07:03,367
[woman 1] Even at
like 6 o'clock in the morning,
199
00:07:03,367 --> 00:07:05,967
if you're like, [sniffs]
"Oh, they already started."
200
00:07:05,967 --> 00:07:08,166
I love the smell
coming from the smokers.
201
00:07:08,166 --> 00:07:09,533
[Griffin] Half slab of ribs.
202
00:07:09,533 --> 00:07:12,500
So we already pulled
the silverskin
on these St. Louis ribs.
203
00:07:12,500 --> 00:07:14,533
We got our rub that we used
when we did the butts.
204
00:07:14,533 --> 00:07:17,634
-Now what's happening?
-Now we're gonna add
more sugar to the rub.
205
00:07:17,634 --> 00:07:20,367
-The reason being?
-I like it to get
a good crust on it.
206
00:07:20,367 --> 00:07:22,266
So we're gonna set 'em up
for 20 minutes
207
00:07:22,266 --> 00:07:23,734
-and go to the smoker.
-Here we go.
208
00:07:23,734 --> 00:07:27,100
-What internal temp
are you looking for?
-Between 165 and 175.
209
00:07:27,100 --> 00:07:29,166
-[Guy] These are gonna go on
four to five hours?
-[Harrison] Exactly.
210
00:07:29,166 --> 00:07:32,061
Then we'll come back
and hit 'em with sugar
and honey.
211
00:07:32,061 --> 00:07:32,166
Then we'll come back
and hit 'em with sugar
and honey.
212
00:07:32,166 --> 00:07:33,967
-[Guy] With what?
-[Harrison] More sugar
and honey.
213
00:07:33,967 --> 00:07:35,533
-[Guy] Are you serious?
-[Harrison] Tupelo honey.
214
00:07:35,533 --> 00:07:36,734
Really? That much honey, dude?
215
00:07:36,734 --> 00:07:38,100
Oh yeah. 'Cause we don't
have enough.
216
00:07:38,100 --> 00:07:40,867
-More sugar.
-Oh, you guys.
We forgot to tell you.
217
00:07:40,867 --> 00:07:44,166
-Willy Wonka opened up
a barbeque place.
-[laughing]
218
00:07:44,166 --> 00:07:46,734
-[Guy] These look righteous.
-[Harrison] We put 'em
on the grill.
219
00:07:46,734 --> 00:07:49,066
Just to finish them off,
we're gonna put some honey
on 'em and grill 'em.
220
00:07:49,066 --> 00:07:50,634
-More honey?
-More honey.
221
00:07:50,634 --> 00:07:52,634
-I don't know about
this extra honey.
-We do like it sweet.
222
00:07:52,634 --> 00:07:55,233
That's a mess of ribs, dude.
Look at the bark on that.
223
00:07:57,100 --> 00:07:59,233
It's tender
it's totally cooked right.
224
00:08:00,367 --> 00:08:02,061
Mmm. I'm glad
I live in California.
225
00:08:02,061 --> 00:08:02,533
Mmm. I'm glad
I live in California.
226
00:08:02,533 --> 00:08:04,734
-I'd weigh a lot more
if I lived close to you guys.
-[laughs]
227
00:08:04,734 --> 00:08:07,100
And I got ribs,
stew and Hoppin'.
228
00:08:07,100 --> 00:08:08,967
So it's probably my favorite
thing on the menu.
229
00:08:08,967 --> 00:08:11,634
They're just always
so fall off the bone juicy.
230
00:08:11,634 --> 00:08:14,533
Everything here is amazing
and so many different options.
231
00:08:14,533 --> 00:08:15,867
It's not just barbeque.
232
00:08:15,867 --> 00:08:18,100
Corn dogs, chili,
all kinds of things.
233
00:08:18,100 --> 00:08:20,634
Table four, brisket chili.
234
00:08:20,634 --> 00:08:22,734
Now we're gonna prep
our brisket.
Just salt and pepper.
235
00:08:22,734 --> 00:08:26,066
We're gonna put it
on the smoker
for 10 to 14 hours.
236
00:08:26,533 --> 00:08:28,467
Once it gets to 165,
237
00:08:28,467 --> 00:08:30,867
we're gonna take it off,
wrap it butcher paper,
238
00:08:30,867 --> 00:08:32,061
and then return it.
239
00:08:32,061 --> 00:08:32,900
and then return it.
240
00:08:32,900 --> 00:08:35,367
We're gonna let it rest.
Let's chop it up
for the chili.
241
00:08:36,367 --> 00:08:39,166
We're gonna start by cooking
our onions, add our garlic,
242
00:08:39,166 --> 00:08:42,266
tomatoes, green chili,
mustard, got some ketchup.
243
00:08:42,266 --> 00:08:44,867
Add a little beer,
chili powder and the cumin.
244
00:08:44,867 --> 00:08:47,166
Salt and pepper,
cayenne for that kick.
245
00:08:47,166 --> 00:08:49,066
Dark red chili beans.
246
00:08:49,066 --> 00:08:50,867
Chili looks good.
This is the brisket.
247
00:08:50,867 --> 00:08:51,967
This is the star,
248
00:08:51,967 --> 00:08:54,166
definitely what makes
the whole dish.
249
00:08:54,166 --> 00:08:56,266
The ratio is equal meat
to chili.
250
00:08:56,266 --> 00:08:57,367
Beef stock.
251
00:08:57,367 --> 00:08:59,066
It's good in a bowl,
good in a cup,
252
00:08:59,066 --> 00:09:00,734
it's good on a flipflop.
253
00:09:00,734 --> 00:09:02,061
Chili's ready.
Let's plate it up.
254
00:09:02,061 --> 00:09:02,867
Chili's ready.
Let's plate it up.
255
00:09:02,867 --> 00:09:06,634
A little sour cream,
some cheddar cheese,
chopped onions.
256
00:09:06,634 --> 00:09:08,166
And this is our brisket chili.
257
00:09:08,166 --> 00:09:09,467
[server] Got a brisket chili.
258
00:09:09,467 --> 00:09:10,533
The chili is amazing.
259
00:09:10,533 --> 00:09:12,533
Nice cut up onions
on the inside.
260
00:09:12,533 --> 00:09:15,900
When you put the brisket in
and give it that little
smoke texture, perfecto.
261
00:09:15,900 --> 00:09:18,734
Oh, I love the chili.
It has that smokey
brisket in it.
262
00:09:18,734 --> 00:09:19,967
Love that little twist.
263
00:09:20,634 --> 00:09:23,000
Dude, you're gonna be
open forever.
264
00:09:23,000 --> 00:09:24,734
Burned down and it came back
better than ever.
265
00:09:24,734 --> 00:09:27,367
A minor setback
for a major comeback.
266
00:09:27,367 --> 00:09:28,900
One chicken
going on the grill.
267
00:09:28,900 --> 00:09:31,367
You're the great example
of being the phoenix.
268
00:09:31,367 --> 00:09:32,061
What doesn't kill you
makes you stronger.
269
00:09:32,061 --> 00:09:33,100
What doesn't kill you
makes you stronger.
270
00:09:33,100 --> 00:09:34,533
You've just continued to grow.
271
00:09:34,533 --> 00:09:37,734
Barbeque like you do it
and personality like you have,
272
00:09:37,734 --> 00:09:40,266
and especially as eclectic
as your menu has become.
273
00:09:40,266 --> 00:09:41,266
Congratulations, bud.
274
00:09:44,066 --> 00:09:45,734
And coming up
in Los Angeles...
275
00:09:45,734 --> 00:09:48,367
We're making sandwiches
over here.
276
00:09:48,367 --> 00:09:50,533
A sandwich shop
with a portion problem.
277
00:09:50,533 --> 00:09:52,166
You know the saying that
less is more?
278
00:09:52,166 --> 00:09:53,266
We don't believe in that.
279
00:09:53,266 --> 00:09:54,867
[Guy] Piling on the fried.
280
00:09:54,867 --> 00:09:57,066
Chicken fingers,
mozzarella sticks.
281
00:09:57,066 --> 00:09:58,800
And fries.
282
00:10:01,634 --> 00:10:04,066
So I'm here in Los Angeles
in Westwood Village
283
00:10:04,066 --> 00:10:06,266
just a couple blocks
from UCLA.
284
00:10:06,266 --> 00:10:08,367
And it was there in 2014
285
00:10:08,367 --> 00:10:10,100
where I found a couple
of New York guys
286
00:10:10,100 --> 00:10:12,166
stacking sandwich combos
287
00:10:12,166 --> 00:10:14,100
that not even Hollywood
could have dream up.
288
00:10:15,100 --> 00:10:17,367
Now they're taking
their East Coast attitude
289
00:10:17,367 --> 00:10:20,967
and spreading it all over
Southern California
and beyond.
290
00:10:20,967 --> 00:10:22,800
This is Fat Sal's.
291
00:10:24,734 --> 00:10:26,734
Hey, y'all, I got sandwiches
over here.
292
00:10:26,734 --> 00:10:27,967
There is something special
about it.
293
00:10:27,967 --> 00:10:29,867
They have the best sandwiches.
294
00:10:29,867 --> 00:10:30,199
One chicken teriyaki.
295
00:10:30,199 --> 00:10:31,367
One chicken teriyaki.
296
00:10:31,367 --> 00:10:33,000
It's so clever
how they combine
297
00:10:33,000 --> 00:10:35,367
all kinds of yummy
comfort foods.
298
00:10:35,367 --> 00:10:36,634
It's amazing.
299
00:10:36,634 --> 00:10:39,266
Pastrami western burger
side of mozzarella sticks
for Betty.
300
00:10:39,266 --> 00:10:42,166
I remember talking to Guy
at the first Triple D.
301
00:10:42,166 --> 00:10:43,500
So you understand this food?
302
00:10:43,500 --> 00:10:45,166
Oh yeah. This is my food.
303
00:10:45,166 --> 00:10:47,100
Coming from the East Coast,
it makes sense.
304
00:10:47,100 --> 00:10:49,500
Yeah. Makes you feel at home.
It's the best.
305
00:10:49,500 --> 00:10:53,066
And now it's like,
this thing that's just
really blown up.
306
00:10:53,066 --> 00:10:54,867
Hey, we're making
sandwiches over here.
307
00:10:54,867 --> 00:10:56,100
[Guy] And not just
any sandwiches.
308
00:10:56,100 --> 00:10:58,533
'Cause the stacks
that owners Josh Stone
309
00:10:58,533 --> 00:11:00,199
and Salvatore Capek
come up with
310
00:11:00,199 --> 00:11:00,634
and Salvatore Capek
come up with
311
00:11:00,634 --> 00:11:02,533
are true gut busters.
312
00:11:03,500 --> 00:11:05,166
Where did all these recipes
come from?
313
00:11:05,166 --> 00:11:06,734
-I wrote them right here.
-You wrote 'em?
314
00:11:06,734 --> 00:11:08,367
-Right in the building.
-You or Mini Sal?
315
00:11:08,367 --> 00:11:11,266
You know, Sal's my taster.
He's an official taster.
316
00:11:11,266 --> 00:11:14,066
Three Fat Jerry's coming up
for the Triple D Nation.
317
00:11:14,066 --> 00:11:16,166
Every Triple D fan ought to be
coming in here
318
00:11:16,166 --> 00:11:19,000
and the first thing
you should order,
order that Fat Jerry.
319
00:11:19,000 --> 00:11:20,367
[server] Fat Jerry for you.
320
00:11:20,367 --> 00:11:21,634
The Fat Jerry is amazing.
321
00:11:21,634 --> 00:11:23,166
It's got everything
that you want on it.
322
00:11:23,166 --> 00:11:24,867
Eggs, bacon, chicken fingers,
323
00:11:24,867 --> 00:11:27,367
roast beef, French fries,
mozzarella sticks.
324
00:11:27,367 --> 00:11:29,867
-Got a Fat Jerry.
-Delicious sandwich.
325
00:11:29,867 --> 00:11:30,199
So this is the Fat Jerry.
326
00:11:30,199 --> 00:11:31,066
So this is the Fat Jerry.
327
00:11:31,066 --> 00:11:33,000
Starts with our extra wide
hero bread,
328
00:11:33,000 --> 00:11:34,634
-which we call Fat bread.
-Okay.
329
00:11:34,634 --> 00:11:37,100
[Josh] Give this thing
a little bit of that butter.
330
00:11:37,100 --> 00:11:38,533
Get it started on the grill.
331
00:11:39,367 --> 00:11:40,634
We're gonna drop
chicken fingers,
332
00:11:40,634 --> 00:11:42,166
mozzarella sticks
and French fries.
333
00:11:42,166 --> 00:11:43,634
Oh, what else
is going in this?
334
00:11:43,634 --> 00:11:48,500
[Josh] Bacon, eggs,
cheesesteak, onions.
335
00:11:48,500 --> 00:11:50,266
-All for one sandwich?
-All for one sandwich.
336
00:11:50,266 --> 00:11:52,600
A little bit of salt,
little bit of pepper.
337
00:11:52,600 --> 00:11:54,166
I'm gonna give this
a little turn.
338
00:11:54,166 --> 00:11:55,634
I'm gonna chop up our Philly.
339
00:11:55,634 --> 00:11:59,100
We got a little
American cheese, bacon.
340
00:11:59,100 --> 00:12:00,199
-We're gonna take this.
-[Guy] Philly cheesesteak,
an egg.
341
00:12:00,199 --> 00:12:02,967
-We're gonna take this.
-[Guy] Philly cheesesteak,
an egg.
342
00:12:02,967 --> 00:12:05,266
Chicken fingers,
mozzarella sticks.
343
00:12:05,266 --> 00:12:07,066
And fries.
344
00:12:07,066 --> 00:12:09,266
[Guy] This is not even
humanly possible.
345
00:12:09,266 --> 00:12:12,367
We're gonna do
a little bit of ketchup,
a little bit of mayo.
346
00:12:12,367 --> 00:12:14,066
This is ridiculous,
by the way.
347
00:12:14,066 --> 00:12:15,734
This goes here.
This goes there.
348
00:12:15,734 --> 00:12:17,533
-Look at the gourmet in you.
-Yep.
349
00:12:17,533 --> 00:12:19,100
[Guy] Look at this thing.
350
00:12:22,867 --> 00:12:25,367
Cheese sticks,
Philly cheesesteak,
351
00:12:25,367 --> 00:12:28,166
French fries, chicken fingers.
352
00:12:28,166 --> 00:12:30,199
-Bacon. Bacon.
-[muffled] Oh, yeah, bacon.
353
00:12:30,199 --> 00:12:30,734
-Bacon. Bacon.
-[muffled] Oh, yeah, bacon.
354
00:12:32,266 --> 00:12:33,367
-It's a legit job.
-Good on the style.
355
00:12:33,367 --> 00:12:34,634
-Nice job, my friend.
-Thanks, brother.
356
00:12:34,634 --> 00:12:36,266
Fat Jerry is
our number one seller.
357
00:12:37,600 --> 00:12:41,367
It really did body
what fat sandwiches
are all about.
358
00:12:41,367 --> 00:12:43,867
Making some cheesesteak
here for the Fat Jerry.
359
00:12:43,867 --> 00:12:45,266
Did you see the back
of their shirts?
360
00:12:45,266 --> 00:12:47,734
We're making sandwiches
over here.
361
00:12:47,734 --> 00:12:49,367
-Right over here.
-Right over here.
362
00:12:49,367 --> 00:12:51,967
We're making sandwiches
over here. Like that.
363
00:12:51,967 --> 00:12:53,367
[Salvatore]
The Banh Mi-ki's up.
364
00:12:53,367 --> 00:12:54,467
Today I had the Banh Mi-ki.
365
00:12:54,467 --> 00:12:57,066
The pickled vegetables
garlic mayo,
366
00:12:57,066 --> 00:12:59,800
the onion rings in there too,
it all works together.
It's delicious.
367
00:13:01,467 --> 00:13:02,967
We are gonna make
our Banh Mi-ki.
368
00:13:02,967 --> 00:13:04,734
We're using
our fresh fat bread,
369
00:13:04,734 --> 00:13:07,800
Give it a little press
and we're gonna cook
up our ribeye.
370
00:13:09,533 --> 00:13:10,734
This is looking really good.
371
00:13:11,266 --> 00:13:12,634
Alright, here we go.
372
00:13:12,634 --> 00:13:13,634
Alrighty.
373
00:13:13,634 --> 00:13:16,500
Fresh jalapeno
and fresh cilantro.
374
00:13:16,500 --> 00:13:18,533
This is the Vietnamese
pickled vegetables,
375
00:13:18,533 --> 00:13:20,166
homemade teriyaki sauce.
376
00:13:20,166 --> 00:13:22,600
We've got our jalapeno slaw.
377
00:13:22,600 --> 00:13:26,734
Olive oil,
lime juice, cilantro.
378
00:13:26,734 --> 00:13:30,199
Jalapeno, rice wine vinegar,
green onions, salt and pepper.
379
00:13:30,199 --> 00:13:31,066
Jalapeno, rice wine vinegar,
green onions, salt and pepper.
380
00:13:31,066 --> 00:13:32,500
We're gonna
whisk this together.
381
00:13:32,500 --> 00:13:34,734
Dump this over the cabbage,
then mix it by hand.
382
00:13:36,166 --> 00:13:37,233
And tomatoes.
383
00:13:38,367 --> 00:13:43,266
Mayo, some sriracha,
a little spicy, onion rings.
384
00:13:43,266 --> 00:13:46,367
Wouldn't be a fat sandwich
without some fried ingredient.
385
00:13:46,367 --> 00:13:48,634
And this is
the Fat Banh Mi-ki.
386
00:13:48,634 --> 00:13:51,367
Fat Banh Mi-ki,
table number six.
387
00:13:51,367 --> 00:13:54,266
The beef I think
is perfectly cooked
and it's so flavorful.
388
00:13:54,266 --> 00:13:56,634
I just love the combination
of the onion rings
389
00:13:56,634 --> 00:13:58,600
with the jalapeno slaw.
390
00:13:58,600 --> 00:14:00,066
It's not like, too spicy.
391
00:14:00,066 --> 00:14:00,199
It's got pickled veg on it,
it's got the meat on it.
392
00:14:00,199 --> 00:14:02,367
It's got pickled veg on it,
it's got the meat on it.
393
00:14:02,367 --> 00:14:04,734
Just a really great
blend of flavors
394
00:14:04,734 --> 00:14:05,900
and I've gotten addicted.
395
00:14:06,266 --> 00:14:08,500
Hot Chick, 42.
396
00:14:08,500 --> 00:14:11,734
The combinations
are very unusual
and very tasty
397
00:14:11,734 --> 00:14:13,533
and it's just
a fun place to go.
398
00:14:15,266 --> 00:14:17,166
Tickets coming in.
We gotta get moving here.
399
00:14:17,166 --> 00:14:18,900
Welcome to flavor town.
400
00:14:19,634 --> 00:14:20,900
[chuckles]
401
00:14:22,634 --> 00:14:25,066
This is how they go on. Fast.
402
00:14:25,066 --> 00:14:26,266
-I'm ready. Well, I'm--
-Oh! I was like...
403
00:14:26,266 --> 00:14:27,500
I really thought
you had that thing on.
404
00:14:27,500 --> 00:14:29,467
-I'm like,
Guy's a professional.
-[Guy laughs]
405
00:14:30,967 --> 00:14:32,734
It was a dream of ours
to be on Triple D.
406
00:14:32,734 --> 00:14:34,367
It really changed
the game for us
407
00:14:34,367 --> 00:14:36,467
and added to our success.
408
00:14:36,467 --> 00:14:38,634
[man] Fat Sal's
is everywhere now
in multiple locations.
409
00:14:38,634 --> 00:14:40,166
It's all over LA.
410
00:14:40,166 --> 00:14:43,734
We have six locations
open in Los Angeles,
411
00:14:43,734 --> 00:14:47,066
five in construction,
two locations internationally
412
00:14:47,066 --> 00:14:50,266
and we're just about to launch
a national franchise program.
413
00:14:50,266 --> 00:14:53,367
Here you go.
Chicken teriyaki burger
and your Fat Jerry.
414
00:14:53,367 --> 00:14:54,734
You guys go the extra step.
415
00:14:54,734 --> 00:14:57,600
You're getting quality
in the way that you do it.
416
00:14:57,600 --> 00:14:59,600
You know the saying
that less is more?
417
00:14:59,600 --> 00:15:00,199
-Mmm-hmm.
-We don't believe in that.
418
00:15:00,199 --> 00:15:01,066
-Mmm-hmm.
-We don't believe in that.
419
00:15:01,066 --> 00:15:02,634
Very good. More is this.
420
00:15:02,634 --> 00:15:03,734
Get it away from me.
421
00:15:03,734 --> 00:15:06,266
-I eat it all,
I can't fit in my car.
-[laughing]
422
00:15:09,266 --> 00:15:11,066
Up next, we're staying in LA.
423
00:15:11,066 --> 00:15:13,266
Hot roast beef
with cooked peppers
and cheese.
424
00:15:13,266 --> 00:15:15,500
[Guy] And hitting up
an Italian deli...
425
00:15:15,500 --> 00:15:16,967
It's an institution here
in Los Angeles.
426
00:15:16,967 --> 00:15:19,166
[Guy] Serving up
a cold cut combo...
427
00:15:19,166 --> 00:15:20,500
Everything you want
on a deli sandwich.
428
00:15:20,500 --> 00:15:23,367
[Guy] Plus their meatballs
really make the meal.
429
00:15:23,367 --> 00:15:25,333
It's got to be tender,
it's got a good flavor.
430
00:15:29,634 --> 00:15:31,467
[Guy] Back in 2013
431
00:15:31,467 --> 00:15:33,800
somewhere between
Dodger Stadium
and Chinatown,
432
00:15:33,800 --> 00:15:36,100
I found myself right smack dab
in the middle
433
00:15:36,100 --> 00:15:39,533
of a real deal, family run
Italian deli.
434
00:15:39,533 --> 00:15:42,000
Now you can find them
at two different LA locations
435
00:15:42,000 --> 00:15:44,433
dishing out even more
old school classics.
436
00:15:45,100 --> 00:15:47,100
This is Eastside Italian Deli.
437
00:15:50,867 --> 00:15:52,166
Roast beef pastrami up.
438
00:15:52,166 --> 00:15:53,367
One of my favorite places.
439
00:15:53,367 --> 00:15:55,100
It's an institution here
in Los Angeles.
440
00:15:55,100 --> 00:15:56,759
It's just love at first bite.
441
00:15:56,759 --> 00:15:56,867
It's just love at first bite.
442
00:15:56,867 --> 00:15:59,367
They've been around
nearly a century
for good reason
443
00:15:59,367 --> 00:16:01,467
because their sandwiches
are to die for.
444
00:16:01,467 --> 00:16:02,967
Meatball sandwich up.
445
00:16:02,967 --> 00:16:04,166
I saw the episode on Triple D.
446
00:16:04,166 --> 00:16:05,367
I thought it was really cool.
447
00:16:05,367 --> 00:16:06,967
This place,
it's well deserving.
448
00:16:06,967 --> 00:16:07,800
What's up, Jimmy?
449
00:16:07,800 --> 00:16:09,166
The family is just incredible.
450
00:16:09,166 --> 00:16:10,634
That's the heart of why
451
00:16:10,634 --> 00:16:12,900
Eastside Deli
is so successful.
452
00:16:12,900 --> 00:16:15,000
[Guy] And it's the heart
of the Angiuli family,
453
00:16:15,000 --> 00:16:19,967
which started beating
when Dad Johnny
took this place over in 1974.
454
00:16:19,967 --> 00:16:22,634
And he brought
all of his sons with him.
455
00:16:22,634 --> 00:16:23,800
And did you guys know
when you were growing up
456
00:16:23,800 --> 00:16:25,266
that you would gonna be
brought into the business?
457
00:16:25,266 --> 00:16:26,467
Born and raised over here.
458
00:16:26,467 --> 00:16:26,759
I was in a playpen
in the back.
459
00:16:26,759 --> 00:16:28,634
I was in a playpen
in the back.
460
00:16:28,634 --> 00:16:30,166
-And you're the baby?
-I didn't have a choice.
461
00:16:30,166 --> 00:16:31,533
-They just brought you
right in.
-Yeah.
462
00:16:31,533 --> 00:16:32,800
And it's all family here?
463
00:16:32,800 --> 00:16:34,467
-All family.
-It's all family.
464
00:16:34,467 --> 00:16:35,967
My dad had to
take a step back.
465
00:16:35,967 --> 00:16:40,100
It was time for him to let
my brothers and I
handle the business.
466
00:16:40,100 --> 00:16:41,734
He comes and visits
every week,
467
00:16:41,734 --> 00:16:43,634
see if we screwed up
or not. [laughs]
468
00:16:43,634 --> 00:16:45,734
Hot roast beef coming up.
469
00:16:45,734 --> 00:16:47,734
And the specialty
on the menu is...
470
00:16:47,734 --> 00:16:49,166
[Vito] The D.A. Special
471
00:16:49,166 --> 00:16:52,266
which has got sausage,
meatball, roast beef,
pastrami, peppers, cheese.
472
00:16:52,266 --> 00:16:53,533
That's what put us on the map.
473
00:16:53,533 --> 00:16:56,759
It was invented
during the time
of the OJ Simpson trial.
474
00:16:56,759 --> 00:16:57,166
It was invented
during the time
of the OJ Simpson trial.
475
00:16:57,166 --> 00:16:58,800
But we've changed
the name since.
476
00:16:58,800 --> 00:17:00,467
It's called
the Eastside Special now.
477
00:17:00,467 --> 00:17:02,433
It has everything you want.
It's a homerun.
478
00:17:05,967 --> 00:17:08,867
I've had my fair share
of Italian delicacies,
479
00:17:08,867 --> 00:17:12,166
and I know that's hard to tell
with this petite
dancer's figure.
480
00:17:12,166 --> 00:17:15,634
But I will tell you this.
The combination, the sausage,
481
00:17:15,634 --> 00:17:17,533
the roast beef
that you make yourself,
482
00:17:17,533 --> 00:17:19,000
the meatballs
you make yourself.
483
00:17:19,000 --> 00:17:21,467
I think the kicker
to the whole thing
though really is the meatball.
484
00:17:21,467 --> 00:17:22,867
You have a good meatball,
it's gotta be tender.
485
00:17:22,867 --> 00:17:25,000
It's gotta have good flavor,
can't have too much salt,
486
00:17:25,000 --> 00:17:26,367
it's gotta be
the right balance,
487
00:17:26,367 --> 00:17:26,759
and that's an old school
meatball.
488
00:17:26,759 --> 00:17:28,000
and that's an old school
meatball.
489
00:17:28,000 --> 00:17:30,367
D.A. Special is an institution
here in LA.
490
00:17:30,367 --> 00:17:31,734
It's like heaven in a bite,
491
00:17:31,734 --> 00:17:33,734
but today I'm gonna
have the chicken parm.
492
00:17:33,734 --> 00:17:35,266
It is the perfect sandwich.
493
00:17:35,266 --> 00:17:37,467
The sauce with
the breaded chicken,
494
00:17:37,467 --> 00:17:39,967
and provolone cheese
is just perfection.
495
00:17:39,967 --> 00:17:41,367
Before we start
our chicken parm,
496
00:17:41,367 --> 00:17:44,100
we gotta make sure
that we have our
fresh tomato sauce.
497
00:17:44,100 --> 00:17:46,166
We're gonna start off
with olive oil in the pan,
498
00:17:46,166 --> 00:17:48,467
add our onion,
freshly chopped garlic,
499
00:17:48,467 --> 00:17:49,734
Give it a nice twirl.
500
00:17:49,734 --> 00:17:51,100
We're gonna add our tomatoes.
501
00:17:51,100 --> 00:17:52,467
Salt, black pepper,
502
00:17:52,467 --> 00:17:53,800
oregano, chili flakes,
503
00:17:53,800 --> 00:17:55,000
fresh chopped basil,
504
00:17:55,000 --> 00:17:56,467
simmer for about two hours.
505
00:17:56,467 --> 00:17:56,759
We're gonna add
our roasted meatballs
and roasted sausage.
506
00:17:56,759 --> 00:17:59,100
We're gonna add
our roasted meatballs
and roasted sausage.
507
00:17:59,100 --> 00:18:01,734
We're gonna let this sauce
cook for about an hour.
508
00:18:01,734 --> 00:18:03,100
Let's make our
chicken parmesan.
509
00:18:03,100 --> 00:18:04,634
We gotta season
our chicken breasts.
510
00:18:04,634 --> 00:18:07,266
Salt, granulated garlic,
black pepper,
511
00:18:07,266 --> 00:18:08,800
white wine, egg,
512
00:18:08,800 --> 00:18:11,166
toss it all up,
add it to the bread crumbs,
513
00:18:11,166 --> 00:18:12,867
give it a little pound.
514
00:18:12,867 --> 00:18:16,100
With the frying process,
we get a nice crispy chicken.
515
00:18:16,100 --> 00:18:17,800
We're ready to rock and roll
with our chicken parm.
516
00:18:18,166 --> 00:18:19,266
Provolone cheese,
517
00:18:19,266 --> 00:18:21,266
we're gonna torch that cheese
to get it nice and melted.
518
00:18:21,266 --> 00:18:23,467
Fresh tomato sauce,
parmesan cheese.
519
00:18:23,467 --> 00:18:25,166
We're gonna dip
the top of it right here.
520
00:18:26,967 --> 00:18:29,266
Here is the classic
Chicken Parmesan sandwich.
521
00:18:29,266 --> 00:18:30,467
Chicken Parmesan up.
522
00:18:30,467 --> 00:18:32,634
The breading is just
absolutely amazing.
523
00:18:32,634 --> 00:18:33,967
Not too much sauce,
524
00:18:33,967 --> 00:18:35,467
the cheese is perfectly
melted,
525
00:18:35,467 --> 00:18:36,800
Feel so good when you eat it.
526
00:18:36,800 --> 00:18:39,367
[man] The sauce
is not too sweet,
it's not too bitter.
527
00:18:39,367 --> 00:18:41,467
It's soaks into
the bread just enough,
528
00:18:41,467 --> 00:18:43,867
you need, like,
a two hour nap afterwards.
529
00:18:43,867 --> 00:18:45,533
Coming from the East Coast,
doing Triple D,
530
00:18:45,533 --> 00:18:47,533
I see great Italian delis
all over the country,
531
00:18:47,533 --> 00:18:49,166
what out here in Los Angeles?
532
00:18:49,166 --> 00:18:51,900
How do you explain a great
Italian deli to folks?
533
00:18:51,900 --> 00:18:53,867
What makes this
a true Italian deli,
534
00:18:53,867 --> 00:18:56,367
is it's one of the last
remaining on this whole block
535
00:18:56,367 --> 00:18:56,759
I mean, originally,
this was little Italy,
this whole little area,
536
00:18:56,759 --> 00:18:58,967
I mean, originally,
this was little Italy,
this whole little area,
537
00:18:58,967 --> 00:19:00,467
-Oh, was it? This...
-Yeah, this little area.
538
00:19:00,467 --> 00:19:03,000
We're still here,
we're still banging it out
every day
539
00:19:03,000 --> 00:19:05,266
and doing what we have to do
to keep the people happy.
540
00:19:05,266 --> 00:19:06,800
[man] Caprese Spicy Salami.
541
00:19:06,800 --> 00:19:09,634
After the episode aired,
lot of things have changed.
542
00:19:09,634 --> 00:19:11,166
We have another location.
543
00:19:11,166 --> 00:19:12,467
[man] I do like
the new location.
544
00:19:12,467 --> 00:19:15,100
The same thing you feel
in the downtown establishment,
545
00:19:15,100 --> 00:19:17,266
you feel there,
and you taste there as well.
546
00:19:17,266 --> 00:19:18,467
Spicy Italian coming right up.
547
00:19:18,467 --> 00:19:21,166
The Spicy Italian
is great because
you get couple end
548
00:19:21,166 --> 00:19:23,734
of all of the different cuts
that are available.
549
00:19:23,734 --> 00:19:26,166
We're gonna slice up
our provolone cheese
from Wisconsin,
550
00:19:26,166 --> 00:19:26,759
Genoa salami,
Santoro mortadella,
551
00:19:26,759 --> 00:19:28,634
Genoa salami,
Santoro mortadella,
552
00:19:28,634 --> 00:19:30,166
spicy capicola,
553
00:19:30,166 --> 00:19:32,166
and our ham that is imported
from Canada.
554
00:19:32,166 --> 00:19:34,100
Now we're ready to assemble
our Spicy Italian.
555
00:19:34,100 --> 00:19:35,734
Provolone cheese, mortadella,
556
00:19:35,734 --> 00:19:38,734
our ham, Genoa salami,
capicola,
557
00:19:38,734 --> 00:19:40,734
add some thinly sliced
red onions,
558
00:19:40,734 --> 00:19:42,867
fresh roma tomatoes,
ice berg lettuce,
559
00:19:42,867 --> 00:19:45,266
mayonnaise, mustard,
oregano on top,
560
00:19:45,266 --> 00:19:47,100
olive oil, red wine vinegar,
561
00:19:47,100 --> 00:19:48,867
and the most important element
of this sandwich,
562
00:19:48,867 --> 00:19:51,166
imported giardiniera that
we get from Chicago.
563
00:19:53,166 --> 00:19:54,266
Spicy Italian.
564
00:19:54,266 --> 00:19:56,467
It's, uh, got a little hint
of spice,
565
00:19:56,467 --> 00:19:56,759
just makes the sandwich
over the top.
566
00:19:56,759 --> 00:19:58,467
just makes the sandwich
over the top.
567
00:19:58,467 --> 00:19:59,867
Everything you wanted
in a deli sandwich.
568
00:19:59,867 --> 00:20:01,900
Hot roast beef with
cooked peppers and cheese.
569
00:20:01,900 --> 00:20:04,467
The thing that
separates Eastside
from a lot of other places,
570
00:20:04,467 --> 00:20:06,533
they really take care
and really take pride
571
00:20:06,533 --> 00:20:08,967
in the sandwiches
that they make,
I love it.
572
00:20:08,967 --> 00:20:10,800
This is why you wanna live
in Los Angeles.
573
00:20:10,800 --> 00:20:11,967
This should be
one of the reasons,
574
00:20:11,967 --> 00:20:13,266
so you can come
and hang out with these dudes
575
00:20:13,266 --> 00:20:14,734
-and eat some
great Italian food.
-Right.
576
00:20:14,734 --> 00:20:15,900
-Good time.
-[all] Thank you.
577
00:20:15,900 --> 00:20:17,266
-Thank you for coming.
-I appreciate it, bud.
578
00:20:17,266 --> 00:20:19,100
-[Guy] Very nice.
-Appreciate it.
579
00:20:19,100 --> 00:20:21,533
Check and make sure
I got my wallet.
Thank you, brother.
580
00:20:21,533 --> 00:20:23,166
-Pops, thanks a lot, man.
-Where is your wallet?
581
00:20:23,166 --> 00:20:24,166
Yeah, yeah, exactly.
582
00:20:24,166 --> 00:20:25,900
-[all laughing]
-See, I told you.
583
00:20:28,734 --> 00:20:30,266
How are you doing?
What can I get you?
584
00:20:30,266 --> 00:20:31,467
Order up!
585
00:20:31,467 --> 00:20:33,900
Got a Fat Jerry
with runny eggs
for Triple D Nation.
586
00:20:33,900 --> 00:20:36,266
What's up, buddy?
How you doing?
Spicy Italian for you.
587
00:20:36,266 --> 00:20:38,734
So that's it
for this road trip,
but don't worry,
588
00:20:38,734 --> 00:20:41,166
we'll be catching up
with more familiar faces
589
00:20:41,166 --> 00:20:44,367
and places next time
on Triple D Nation.
590
00:20:44,367 --> 00:20:45,800
[man] That's how we do it
in the west.
591
00:20:47,266 --> 00:20:48,967
Caramelized sugar and pig fat.
592
00:20:48,967 --> 00:20:50,734
Caramelized sugar and pig fat.
593
00:20:50,734 --> 00:20:52,000
Well, this is Guy Fieri
594
00:20:52,000 --> 00:20:54,166
bringing you caramelized sugar
and pig fat,
595
00:20:54,166 --> 00:20:55,533
it's new lotion,
try it out here.
596
00:20:55,533 --> 00:20:56,759
Come on down to Saint--
What island are we in?
597
00:20:56,759 --> 00:20:57,166
Come on down to Saint--
What island are we in?
598
00:20:57,166 --> 00:20:59,367
-St. Simons.
-In St. Simons!