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!