1 00:00:00,900 --> 00:00:02,200 I'm Guy Fieri, and we're rolling out 2 00:00:02,200 --> 00:00:03,567 looking for America's greatest 3 00:00:03,567 --> 00:00:06,166 diners, drive-ins and dives. 4 00:00:06,700 --> 00:00:07,767 This trip... 5 00:00:07,767 --> 00:00:09,567 -I'm clapping for you. -Oh, thank you. I love it. 6 00:00:10,100 --> 00:00:11,000 ...we're wrapping it... 7 00:00:11,000 --> 00:00:12,200 I hope you're hungry. 8 00:00:12,200 --> 00:00:13,166 ...firing it... 9 00:00:13,166 --> 00:00:14,066 Beautiful. 10 00:00:14,066 --> 00:00:15,467 ...and frying it. 11 00:00:15,467 --> 00:00:17,700 Where do you stop? 12 00:00:17,700 --> 00:00:19,867 There's Lights-Out Latin in Mobile... 13 00:00:19,867 --> 00:00:20,867 -The bomb, right? -Absolutely. 14 00:00:22,300 --> 00:00:24,400 ...a pizza caught on fire in Wyoming... 15 00:00:24,400 --> 00:00:26,734 [chewing] Mmm. This is really, really good. 16 00:00:27,667 --> 00:00:30,500 ...plus a joint stepping up sandwiches in Omaha... 17 00:00:30,500 --> 00:00:32,700 Do you have to buy the bib? Or can you rent one? 18 00:00:32,700 --> 00:00:35,266 ...and making a meal out of goose duck fries. 19 00:00:35,266 --> 00:00:36,467 Take it to Flavortown. 20 00:00:36,467 --> 00:00:37,834 There you go. 21 00:00:38,867 --> 00:00:40,667 That's all right here right now 22 00:00:40,667 --> 00:00:43,266 on Diners, Drive-Ins and Dives. 23 00:00:43,266 --> 00:00:45,333 [theme music playing] 24 00:00:56,367 --> 00:00:58,367 I'm here in downtown Omaha, Nebraska, 25 00:00:58,367 --> 00:01:00,867 to check out this place that everybody's talking about. 26 00:01:00,867 --> 00:01:02,867 Husband-and-wife team looking to open a restaurant. 27 00:01:02,867 --> 00:01:04,967 They find a vacant restaurant. They don't get it. 28 00:01:04,967 --> 00:01:05,800 But right next door, 29 00:01:05,800 --> 00:01:07,467 there's a gyro and fried chicken joint 30 00:01:07,467 --> 00:01:08,367 that's for sale. 31 00:01:08,367 --> 00:01:09,767 So they get that. But their intention 32 00:01:09,767 --> 00:01:11,300 is to open a fine-dining restaurant. 33 00:01:11,300 --> 00:01:13,100 Well, the fine-dining restaurant never happened. 34 00:01:13,100 --> 00:01:16,166 But what does happen has Omaha talking about it. 35 00:01:16,166 --> 00:01:17,500 This is on the 16th block, 36 00:01:17,500 --> 00:01:19,333 and this is Block 16. 37 00:01:21,667 --> 00:01:23,467 Blocking in, we got Omaha Fries. 38 00:01:23,467 --> 00:01:24,767 It's amazing just the creativity 39 00:01:24,767 --> 00:01:25,967 and different things that go into it. 40 00:01:25,967 --> 00:01:27,300 Poutine burrito. 41 00:01:27,300 --> 00:01:28,867 What makes it so good do you think? 42 00:01:28,867 --> 00:01:30,800 All the different flavors and the love 43 00:01:30,800 --> 00:01:32,967 that the owners put into this place. 44 00:01:32,967 --> 00:01:34,900 [Guy] But that love wasn't at first sight 45 00:01:34,900 --> 00:01:37,467 for owners Paul and Jessica Urban. 46 00:01:37,467 --> 00:01:40,066 What we purchased was a gyro shop. 47 00:01:40,066 --> 00:01:41,967 So you bought a preexisting concept? 48 00:01:41,967 --> 00:01:43,567 Yeah. So I cried for six months. 49 00:01:43,567 --> 00:01:45,200 [Paul] And then we just started to run specials. 50 00:01:45,200 --> 00:01:47,100 [Jessica] We just wanted something more formal. 51 00:01:47,100 --> 00:01:49,166 And then it just turned into what it is. 52 00:01:49,166 --> 00:01:50,900 Formal food on a bun. You know. 53 00:01:50,900 --> 00:01:52,266 -Formal food on a bun. -Yeah. 54 00:01:52,266 --> 00:01:55,000 [Guy] So you're cheffing casual food, 55 00:01:55,000 --> 00:01:56,467 -elevating the game. -Yes. 56 00:01:56,467 --> 00:01:57,867 One minute on the Jeffrey. 57 00:01:57,867 --> 00:02:00,667 The Jeffrey sandwich is brisket, 58 00:02:00,667 --> 00:02:02,700 chimichurri, barbecue sauce. 59 00:02:02,700 --> 00:02:04,900 Coleslaw and potato chips. 60 00:02:04,900 --> 00:02:06,000 It's not just a sandwich. 61 00:02:06,000 --> 00:02:07,300 -It's an experience. -Yes. 62 00:02:07,300 --> 00:02:08,467 [Guy] We're starting off with the Jeffrey? 63 00:02:08,467 --> 00:02:09,367 We're doing the Jeffrey. 64 00:02:09,367 --> 00:02:10,667 So we have an untrimmed brisket? 65 00:02:10,667 --> 00:02:11,600 Yes. 66 00:02:11,600 --> 00:02:13,266 Some salt, a little bit of pepper. 67 00:02:13,266 --> 00:02:15,166 -Garlic. -Sichuan peppercorns. 68 00:02:15,166 --> 00:02:16,700 Yup. Carrots. 69 00:02:16,700 --> 00:02:18,667 Brown sugar, tomatoes, 70 00:02:18,667 --> 00:02:19,667 red onion. 71 00:02:19,667 --> 00:02:21,000 This is a house-made chicken stock. 72 00:02:21,000 --> 00:02:23,200 I also put chicken stock on my beef. 73 00:02:23,200 --> 00:02:24,367 [Paul] Coconut vinegar, 74 00:02:24,367 --> 00:02:25,667 and some cherry cola. 75 00:02:25,667 --> 00:02:27,100 -And cherry cola? -Yes. 76 00:02:27,100 --> 00:02:28,066 How long are we gonna cook it? 77 00:02:28,066 --> 00:02:29,266 -About 12 hours. -At? 78 00:02:29,266 --> 00:02:30,367 -Two hundred. -Two hundred. 79 00:02:30,367 --> 00:02:32,667 [Guy] When it comes out, straining off the juice, 80 00:02:32,667 --> 00:02:34,200 -slice the meat. -Yup. 81 00:02:34,200 --> 00:02:36,200 Now we're making the barbecue sauce. 82 00:02:36,200 --> 00:02:38,600 So, the strained-off, you can see the fat floating. 83 00:02:38,600 --> 00:02:40,367 -Now we're gonna do this again? -Yes. 84 00:02:40,367 --> 00:02:41,867 Why don't we just put extra in the pot the first time? 85 00:02:41,867 --> 00:02:43,667 More fresh ingredients, more flavor. 86 00:02:43,667 --> 00:02:44,867 It just intensifies it all. 87 00:02:44,867 --> 00:02:46,166 Okay, let's see it. 88 00:02:46,166 --> 00:02:47,800 -The stock. -I'm clapping for you. 89 00:02:47,800 --> 00:02:49,367 Oh, thank you. I love it. 90 00:02:49,367 --> 00:02:52,867 Uh, some garlic, tomato, red onion, 91 00:02:52,867 --> 00:02:54,166 -brown sugar. -Brown sugar. 92 00:02:54,166 --> 00:02:56,266 Coconut vinegar, more vegetables, 93 00:02:56,266 --> 00:02:57,567 -ketchup. -Here you go. 94 00:02:57,567 --> 00:02:59,533 Thank you. I didn't wanna ruin your clapping. 95 00:03:00,567 --> 00:03:01,567 Some molasses. 96 00:03:01,567 --> 00:03:02,467 Sichuan peppercorns. 97 00:03:02,467 --> 00:03:03,600 How long is this gonna cook down? 98 00:03:03,600 --> 00:03:04,867 About an hour, hour and a half. 99 00:03:04,867 --> 00:03:07,100 Then we just puree it all together. 100 00:03:07,100 --> 00:03:08,100 All right. What are we making next? 101 00:03:08,100 --> 00:03:09,000 Chimichurri mayo. 102 00:03:09,000 --> 00:03:10,567 Let's start out with a heavy-duty mayo. 103 00:03:10,567 --> 00:03:11,767 Some scallion. 104 00:03:11,767 --> 00:03:12,767 Some honey. 105 00:03:12,767 --> 00:03:14,567 Serranoes and Jalapenos. 106 00:03:14,567 --> 00:03:15,600 White vinegar. 107 00:03:15,600 --> 00:03:17,066 Lemon and lime juice. 108 00:03:17,066 --> 00:03:19,400 Garlic, pepper, salt. 109 00:03:19,400 --> 00:03:20,400 And a bunch of cilantro. 110 00:03:20,400 --> 00:03:22,066 Whole bunch of cilantro, yeah. 111 00:03:23,000 --> 00:03:24,066 All right. Let's see it. 112 00:03:24,066 --> 00:03:25,567 [Paul] Good chunk of brisket. 113 00:03:25,567 --> 00:03:27,367 While that's cooking, we'll do the bun. 114 00:03:27,367 --> 00:03:29,567 Some of that barbecue, a little pepper Jack. 115 00:03:29,567 --> 00:03:30,567 Cover it up. 116 00:03:30,567 --> 00:03:32,400 While that's steaming, we'll start to build. 117 00:03:32,400 --> 00:03:35,600 Chimichurri mayo, cucumber onion slaw, 118 00:03:35,600 --> 00:03:36,600 the brisket. 119 00:03:36,600 --> 00:03:38,767 -Chips going on too? -Absolutely. 120 00:03:39,700 --> 00:03:41,100 Gotta have that crunch. 121 00:03:41,100 --> 00:03:42,767 A little more chimichurri mayonnaise. 122 00:03:42,767 --> 00:03:44,567 Do you have to buy the bib? Or can you rent one? 123 00:03:44,567 --> 00:03:45,734 You can rent one. 124 00:03:50,767 --> 00:03:54,100 There's more going on inside of that barbecue sauce. 125 00:03:54,100 --> 00:03:55,300 But I don't know if it's the barbecue sauce 126 00:03:55,300 --> 00:03:56,567 or if it's the chimichurri. 127 00:03:56,567 --> 00:03:59,066 All I know is that there's a lot of big flavor. 128 00:04:00,967 --> 00:04:02,567 The meat's nice and tender. 129 00:04:02,567 --> 00:04:05,266 I like that you turned that jus back into the barbecue sauce. 130 00:04:05,266 --> 00:04:06,667 -Great sandwich. -Thank you so much. 131 00:04:06,667 --> 00:04:07,967 And very creative. 132 00:04:07,967 --> 00:04:09,166 Something you're not gonna get somewhere else. 133 00:04:09,166 --> 00:04:10,166 [woman] The Jeffrey, 134 00:04:10,166 --> 00:04:12,100 it's not dry, it's not fatty. 135 00:04:12,100 --> 00:04:13,166 It's just exactly what you want 136 00:04:13,166 --> 00:04:14,467 from a brisket sandwich. 137 00:04:14,467 --> 00:04:15,567 The tanginess, the sweetness. 138 00:04:15,567 --> 00:04:17,867 [man] The Jeffrey was their special today. 139 00:04:17,867 --> 00:04:20,000 I definitely keep an eye on those daily specials 140 00:04:20,000 --> 00:04:22,100 'cause you know you're getting something different. 141 00:04:22,100 --> 00:04:23,567 Every day, there's a new special? 142 00:04:23,567 --> 00:04:26,767 Yeah, we've done over 3,300 of them since we opened. 143 00:04:26,767 --> 00:04:28,567 Their specials are really creative. 144 00:04:28,567 --> 00:04:29,567 The other things on the menu, 145 00:04:29,567 --> 00:04:30,967 you can't go wrong there either. 146 00:04:30,967 --> 00:04:33,000 Duck Duck Goose in the window. 147 00:04:33,000 --> 00:04:35,400 Crispy fries with the duck confit, 148 00:04:35,400 --> 00:04:38,400 the gooseberry jam, duck fat mayo. 149 00:04:38,400 --> 00:04:40,700 It's really just a perfect plate. 150 00:04:40,700 --> 00:04:41,667 All right. What are we makin'? 151 00:04:41,667 --> 00:04:42,900 Our Duck Duck Goose. 152 00:04:42,900 --> 00:04:44,367 Like the little game we played when we were kids? 153 00:04:44,367 --> 00:04:45,266 Correct. 154 00:04:45,266 --> 00:04:46,600 I'm gonna season the duck. 155 00:04:46,600 --> 00:04:48,667 -Salt, pepper-- -Is that enough? Come on. 156 00:04:48,667 --> 00:04:49,867 Take it to Flavortown. 157 00:04:49,867 --> 00:04:51,166 There you go! 158 00:04:51,166 --> 00:04:52,700 Some rosemary and thyme. 159 00:04:52,700 --> 00:04:53,967 And we're gonna press this. 160 00:04:53,967 --> 00:04:55,467 [Guy] I'm impressed. 161 00:04:55,467 --> 00:04:57,900 We're gonna throw it in the cooler overnight. 162 00:04:57,900 --> 00:04:59,300 And then when it comes out, what are we doing? 163 00:04:59,300 --> 00:05:02,100 We're gonna take some beautiful duck fat, 164 00:05:02,100 --> 00:05:04,367 and then we are gonna pop it in the oven 165 00:05:04,367 --> 00:05:05,367 for 12 hours. 166 00:05:05,367 --> 00:05:07,000 -[Guy] 12 hours at 200? -Yes, sir. 167 00:05:07,000 --> 00:05:09,066 -We'll shred all the meat? -We're gonna take the skin off, 168 00:05:09,066 --> 00:05:11,166 boil the fat out of it. 169 00:05:11,166 --> 00:05:12,200 We're gonna crisp it up. 170 00:05:12,200 --> 00:05:13,300 What are we makin'? 171 00:05:13,300 --> 00:05:15,667 Some duck mayo. That's the second part of the duck. 172 00:05:15,667 --> 00:05:16,767 -Duck duck. -Duck. 173 00:05:16,767 --> 00:05:17,867 Walk me through it. 174 00:05:17,867 --> 00:05:20,066 -Mayo, garlic-- -Salt. 175 00:05:20,066 --> 00:05:23,100 Pepper, vinegar, a little bit of duck fat. 176 00:05:23,100 --> 00:05:24,567 We're on our way. 177 00:05:24,567 --> 00:05:25,500 What do we have next? 178 00:05:25,500 --> 00:05:26,700 We're gonna make the gastrique. 179 00:05:26,700 --> 00:05:28,000 Let's do the goose. 180 00:05:28,000 --> 00:05:29,066 [Guy] The gooseberries. 181 00:05:29,066 --> 00:05:31,166 Cherries, cranberries-- 182 00:05:31,166 --> 00:05:32,700 -Onions. -Raw onion. Yeah. 183 00:05:32,700 --> 00:05:35,800 White vinegar, red vinegar and then some sugar. 184 00:05:35,800 --> 00:05:38,300 -Got it. -Let this cook for about half an hour. 185 00:05:38,300 --> 00:05:40,500 And then once we hit it with the immersion blender, 186 00:05:40,500 --> 00:05:41,367 what happens? 187 00:05:41,367 --> 00:05:43,767 It's ready to go on top of those fries. 188 00:05:43,767 --> 00:05:44,800 -Let's do this. -Okay. 189 00:05:44,800 --> 00:05:46,600 So we're gonna throw some duck down. 190 00:05:46,600 --> 00:05:48,266 This is a vegan gravy. 191 00:05:48,266 --> 00:05:49,567 Throw some cheese curds on there. 192 00:05:49,567 --> 00:05:51,100 -You like cheese curds? -Yeah. 193 00:05:51,100 --> 00:05:54,066 So we've got some fries, a little mayo on those. 194 00:05:54,066 --> 00:05:55,266 Going cheesesteak on us. 195 00:05:55,266 --> 00:05:56,266 [whistles] 196 00:05:57,367 --> 00:06:00,467 And the gooseberry gastrique, a little green onion 197 00:06:00,467 --> 00:06:01,867 and crispy duck skin. 198 00:06:01,867 --> 00:06:03,533 There's your Duck Duck Goose. 199 00:06:04,967 --> 00:06:06,000 Mmm! 200 00:06:06,000 --> 00:06:08,066 The gastrique is the most critical part. 201 00:06:09,266 --> 00:06:11,867 I love the cheese curd melt in there. 202 00:06:11,867 --> 00:06:13,066 Where do you stop? 203 00:06:14,166 --> 00:06:15,567 This where like they have to have an intervention. 204 00:06:15,567 --> 00:06:17,400 Like, people come in and say, "Stop!" 205 00:06:17,400 --> 00:06:18,867 -Delicious. -Thank you. 206 00:06:18,867 --> 00:06:20,367 Duck Duck Goose. 207 00:06:20,367 --> 00:06:21,767 [man] It just has everything that I love 208 00:06:21,767 --> 00:06:23,100 about food in it. 209 00:06:23,100 --> 00:06:24,066 It's the best. 210 00:06:24,066 --> 00:06:26,734 Yeah. I wish they made the no-calorie one. 211 00:06:28,100 --> 00:06:29,266 Got a Sloppy Nick. 212 00:06:29,266 --> 00:06:30,700 [woman] People are like, "Oh, I'm in Omaha for a day. 213 00:06:30,700 --> 00:06:31,667 Where should I go?" 214 00:06:31,667 --> 00:06:33,200 Everyone's like, "Block 16." 215 00:06:33,200 --> 00:06:34,867 [man] It's different and it's funky, 216 00:06:34,867 --> 00:06:35,767 and it's so, so good. 217 00:06:35,767 --> 00:06:38,367 [Guy] When you two love what you're doing 218 00:06:38,367 --> 00:06:39,467 and how you're doing it 219 00:06:39,467 --> 00:06:40,467 and why you're doing it, 220 00:06:40,467 --> 00:06:42,600 that just translates to people out the door. 221 00:06:42,600 --> 00:06:43,767 And they get it. 222 00:06:43,767 --> 00:06:45,800 They wanna eat real food from real people. 223 00:06:45,800 --> 00:06:46,900 And that's you two. 224 00:06:46,900 --> 00:06:47,934 -Thank you, Chef. -Delicious. 225 00:06:50,266 --> 00:06:52,867 Up next, a funky Latin flavor-fest 226 00:06:52,867 --> 00:06:53,967 in Mobile, Alabama. 227 00:06:53,967 --> 00:06:55,066 Who's excited? 228 00:06:55,767 --> 00:06:57,667 Like a surf and turf twofer. 229 00:06:57,667 --> 00:06:58,867 That is superb. 230 00:06:58,867 --> 00:07:01,200 And a creative spin on carnitas. 231 00:07:01,200 --> 00:07:02,133 You're doing all the right things. 232 00:07:10,667 --> 00:07:12,400 Nothing better than playing some cowboy mouth 233 00:07:12,400 --> 00:07:13,567 cruising through New Orleans. 234 00:07:13,567 --> 00:07:15,900 Ah, Guy, that's cowboy mouth. 235 00:07:15,900 --> 00:07:17,700 But this is not New Orleans. 236 00:07:17,700 --> 00:07:19,266 This is Mobile, Alabama! 237 00:07:19,266 --> 00:07:21,467 [Guy] Well, it feels like Mardi Gras could have been going through here. 238 00:07:21,467 --> 00:07:24,266 There's people that say that Mardi Gras started here, 239 00:07:24,266 --> 00:07:25,400 but I'm not one of 'em. 240 00:07:25,400 --> 00:07:27,767 All right. Has Cowboy Mouth played on this street? 241 00:07:27,767 --> 00:07:29,266 We've played there. We've played there. 242 00:07:29,266 --> 00:07:30,166 Have you eaten here? 243 00:07:30,166 --> 00:07:31,767 No. That seems like a fried chicken joint. 244 00:07:31,767 --> 00:07:33,200 It sounds like a fried chicken joint. 245 00:07:33,200 --> 00:07:34,166 But it's not. 246 00:07:34,166 --> 00:07:35,700 This is Roosters Latin American Food. 247 00:07:35,700 --> 00:07:37,033 Come on, buddy. 248 00:07:38,266 --> 00:07:39,867 All right, I got Cubans coming up in the window. 249 00:07:39,867 --> 00:07:40,800 I need hands. 250 00:07:40,800 --> 00:07:42,000 [man] The reputation of Roosters 251 00:07:42,000 --> 00:07:43,500 is really fresh food, 252 00:07:43,500 --> 00:07:46,200 vibrant flavors, a good atmosphere. 253 00:07:46,200 --> 00:07:47,900 I got a plate of mahi up. 254 00:07:47,900 --> 00:07:49,367 [man 2] You can find food from Caribbean, 255 00:07:49,367 --> 00:07:52,200 from Mexican, also from South America. 256 00:07:52,200 --> 00:07:53,900 This place is amazing. 257 00:07:53,900 --> 00:07:55,867 [Guy] And Frankie Little's culinary how-tos 258 00:07:55,867 --> 00:07:57,634 started with his grandma. 259 00:07:59,300 --> 00:08:01,166 Your grandmother was from Central America. 260 00:08:01,166 --> 00:08:02,100 Well, she was American, 261 00:08:02,100 --> 00:08:03,266 but she grew up in Central America. 262 00:08:03,266 --> 00:08:04,367 Okay. Is she one of the people 263 00:08:04,367 --> 00:08:05,867 that was influencing your cooking? 264 00:08:05,867 --> 00:08:07,100 Yeah. Big garden. 265 00:08:07,100 --> 00:08:08,800 There was always fresh vegetables, fresh meat. 266 00:08:08,800 --> 00:08:10,900 And, in my youth, I'd run around Central America 267 00:08:10,900 --> 00:08:12,867 and just kind of loved this type of food. 268 00:08:12,867 --> 00:08:14,667 So I wanted to bring that to Mobile. 269 00:08:14,667 --> 00:08:16,066 [man] Before Frankie Little, 270 00:08:16,066 --> 00:08:17,600 there was really nothing like this. 271 00:08:17,600 --> 00:08:19,166 He kind of stepped things up a notch. 272 00:08:19,166 --> 00:08:20,166 What's your favorite thing on the menu? 273 00:08:20,166 --> 00:08:21,166 -This. -The surf and turf? 274 00:08:21,166 --> 00:08:22,100 100%. 275 00:08:22,100 --> 00:08:23,667 Surf and Turf Burrito. 276 00:08:23,667 --> 00:08:26,867 It's filled with barbacoa and gulf shrimp. 277 00:08:26,867 --> 00:08:29,734 It's topped with this amazing queso. 278 00:08:30,700 --> 00:08:31,600 What are we into first? 279 00:08:31,600 --> 00:08:32,867 We're making our brown house seasoning. 280 00:08:32,867 --> 00:08:33,867 And what is this going for? 281 00:08:33,867 --> 00:08:34,767 What is the actual dish? 282 00:08:34,767 --> 00:08:36,100 Our Surf and Turf Burrito. 283 00:08:36,100 --> 00:08:39,000 Granulated garlic, Mexican oregano, 284 00:08:39,000 --> 00:08:42,867 cumin, kosher salt, ground black pepper. 285 00:08:42,867 --> 00:08:44,800 We're gonna be putting this on our barbacoa brisket. 286 00:08:44,800 --> 00:08:47,367 So... that's a massive brisket. 287 00:08:47,367 --> 00:08:48,667 -[Frankie] Trimmed and cut. -Okay. 288 00:08:48,667 --> 00:08:50,600 Our house brown seasoning that we just made. 289 00:08:50,600 --> 00:08:51,900 Dark chili powder, 290 00:08:51,900 --> 00:08:53,700 kosher salt, ground black pepper, 291 00:08:53,700 --> 00:08:55,900 onions, fresh garlic, fresh jalapeno, 292 00:08:55,900 --> 00:08:56,867 red wine vinegar. 293 00:08:56,867 --> 00:08:59,000 We got our tomatoes. We're gonna mix that up. 294 00:08:59,000 --> 00:09:00,266 [Guy] A couple bay leaves in it. 295 00:09:00,266 --> 00:09:03,367 This will get covered and cooked off how long? 296 00:09:03,367 --> 00:09:04,367 Ten hours at 230. 297 00:09:04,367 --> 00:09:06,367 We shred it and just leave it in the juice. 298 00:09:06,367 --> 00:09:08,100 -What are we into now? -Chorizo. 299 00:09:08,100 --> 00:09:09,367 All right, let's go do it. 300 00:09:09,367 --> 00:09:11,500 [Frankie] Granulated garlic, ancho powder, 301 00:09:11,500 --> 00:09:12,800 smoked paprika. 302 00:09:12,800 --> 00:09:15,667 -We got cumin, cayenne... -Chili powder. 303 00:09:15,667 --> 00:09:17,266 Uh, yep. Crushed red pepper. 304 00:09:17,266 --> 00:09:18,700 Mexican oregano. 305 00:09:18,700 --> 00:09:20,667 -Cinnamon. -Coriander. 306 00:09:20,667 --> 00:09:22,567 Ground clove, kosher salt, 307 00:09:22,567 --> 00:09:23,867 ground black pepper. 308 00:09:23,867 --> 00:09:25,567 This will go in with the ground pork. 309 00:09:25,567 --> 00:09:26,500 And vinegar and oil, yeah. 310 00:09:26,500 --> 00:09:28,100 Makes you want a buck rub, doesn't it? 311 00:09:28,100 --> 00:09:29,066 It does. 312 00:09:29,066 --> 00:09:30,266 [Guy] Okay, 400 degrees. How long? 313 00:09:30,266 --> 00:09:31,867 -30 minutes. -All right. Let's get into this drip. 314 00:09:31,867 --> 00:09:32,800 -So this is-- -Okay, cool, man. 315 00:09:32,800 --> 00:09:34,467 This is our red house seasoning. 316 00:09:34,467 --> 00:09:37,367 Cumin, our paprika, Mexican oregano, 317 00:09:37,367 --> 00:09:39,567 granulated garlic, smoked paprika, 318 00:09:39,567 --> 00:09:42,000 dark chili powder, ground black pepper, 319 00:09:42,000 --> 00:09:43,900 and salt. Gulf shrimp. 320 00:09:43,900 --> 00:09:45,800 We're just gonna toss that a little bit in there. 321 00:09:45,800 --> 00:09:47,567 -All right. -Makin' our Surf and Turf Burrito, 322 00:09:47,567 --> 00:09:49,000 we're starting with a toasted tortilla-- 323 00:09:49,000 --> 00:09:51,166 -[Guy] Tor-tilla, yeah. -...fresh guacamole, 324 00:09:51,166 --> 00:09:53,467 Spanish rice, homemade pico de gallo, 325 00:09:54,066 --> 00:09:55,600 chipotle cream, 326 00:09:55,600 --> 00:09:57,100 gulf shrimp. 327 00:09:57,100 --> 00:09:58,767 [Guy] Okay, Fred. One shot. 328 00:09:58,767 --> 00:10:00,100 Hold on. Hold on. Here we go. 329 00:10:00,100 --> 00:10:01,066 In. In. 330 00:10:01,066 --> 00:10:03,567 One, two, three. 331 00:10:04,567 --> 00:10:05,567 Fred! 332 00:10:05,567 --> 00:10:07,567 Pick it up. Let's try it again. 333 00:10:07,567 --> 00:10:09,166 Five second rule. Five second rule. 334 00:10:09,166 --> 00:10:10,066 What's the deal? 335 00:10:10,066 --> 00:10:11,200 [Frankie] Our barbacoa brisket. 336 00:10:11,200 --> 00:10:13,066 And we'll roll that up. Get a sear on both sides. 337 00:10:13,066 --> 00:10:14,000 [Guy] And yet there's more. 338 00:10:14,000 --> 00:10:15,100 [Frankie] And then we're gonna top it. 339 00:10:15,100 --> 00:10:16,867 Queso sauce, chorizo, 340 00:10:16,867 --> 00:10:20,233 queso fresco, pico de gallo, cilantro. 341 00:10:20,867 --> 00:10:22,367 -Thank you, my friend. -Oh. 342 00:10:22,367 --> 00:10:24,266 I'm gonna delineate right here. 343 00:10:24,266 --> 00:10:25,867 -You stay on your side of the line. -That makes sense. 344 00:10:25,867 --> 00:10:27,333 You got it, buddy. 345 00:10:30,767 --> 00:10:31,867 That is superb. 346 00:10:31,867 --> 00:10:32,867 [Guy] There's a lot of big flavor. 347 00:10:32,867 --> 00:10:33,734 [Fred] A lot of flavor. 348 00:10:33,734 --> 00:10:35,000 The bite of the shrimp and the little snap. 349 00:10:35,000 --> 00:10:36,500 And you get the freshness of it. 350 00:10:36,500 --> 00:10:37,800 The chorizo on the outside is great. 351 00:10:37,800 --> 00:10:39,166 This is definitely a wet burrito. 352 00:10:39,166 --> 00:10:40,900 You need a basket of chips and about four beers. 353 00:10:40,900 --> 00:10:42,567 Yeah, and a shot of Santo's. 354 00:10:42,567 --> 00:10:44,266 And a shot-- 355 00:10:44,266 --> 00:10:46,166 Could he have said it any better? 356 00:10:46,166 --> 00:10:48,233 And a shot of Santo tequila. 357 00:10:49,567 --> 00:10:51,767 Got the Surf and Turf Burrito right here. 358 00:10:51,767 --> 00:10:52,700 What's not to like? 359 00:10:52,700 --> 00:10:55,100 Lots of flavor. Lots of goodness. 360 00:10:55,100 --> 00:10:57,300 I got Carnitas Tacos comin' up in the window. 361 00:10:57,300 --> 00:10:59,100 Why Rooster of all names? 362 00:10:59,100 --> 00:11:00,166 I grew up on a farm. 363 00:11:00,166 --> 00:11:01,567 So I had roosters runnin' around in the backyard. 364 00:11:01,567 --> 00:11:04,166 Also I wanted a name that was easy for people to remember. 365 00:11:04,166 --> 00:11:05,567 "Hey, let's go to Roosters and get a taco." 366 00:11:05,567 --> 00:11:07,367 [woman] Well, there's way more than tacos. 367 00:11:07,367 --> 00:11:09,200 Everything is fantastic and fresh. 368 00:11:09,200 --> 00:11:10,767 Hangin' out with Fred from Cowboy Mouth, 369 00:11:10,767 --> 00:11:11,667 Mobile, Alabama. 370 00:11:11,667 --> 00:11:12,967 Guess what we're making next. 371 00:11:12,967 --> 00:11:14,700 Torta de Carnitas comin' up. 372 00:11:14,700 --> 00:11:16,000 The Torta de Carnitas are great. 373 00:11:16,000 --> 00:11:18,500 The sauce that you get to dip it in is out of this world. 374 00:11:18,500 --> 00:11:19,967 We're hungry. See you in a bit. 375 00:11:22,600 --> 00:11:23,567 Do you wanna try the chile arbol? 376 00:11:23,567 --> 00:11:24,467 No, no. I'm trying to cut down. 377 00:11:24,467 --> 00:11:25,467 -I'm driving. -[laughs] Okay. 378 00:11:25,467 --> 00:11:26,967 -Am I driving? You're driving. -Huh? 379 00:11:26,967 --> 00:11:28,066 You want-- I get to drive? 380 00:11:28,066 --> 00:11:29,367 -No, no, that's-- Absolutely not. -Do I get to drive? 381 00:11:29,367 --> 00:11:30,400 Do I get to drive? 382 00:11:30,400 --> 00:11:31,700 -Stay out of this. -Nobody's driving. 383 00:11:31,700 --> 00:11:32,734 [Frankie] I wanna drive. 384 00:11:34,000 --> 00:11:35,567 Welcome back. Triple D hangin' out 385 00:11:35,567 --> 00:11:37,467 in Mobile, Alabama, right. 386 00:11:37,467 --> 00:11:39,367 My good buddy Fred from Cowboy Mouth 387 00:11:39,367 --> 00:11:40,767 and we're hanging out with Chef Frankie. 388 00:11:40,767 --> 00:11:43,166 Now, Chef has a joint called Roosters. 389 00:11:43,166 --> 00:11:45,100 This guy is not making fried chicken. 390 00:11:45,100 --> 00:11:47,467 [man] It's Latin American food and I can't explain it, 391 00:11:47,467 --> 00:11:48,767 but it is the best. 392 00:11:48,767 --> 00:11:50,467 It's genuine and it's real. 393 00:11:50,467 --> 00:11:51,767 Torta de Carnitas. 394 00:11:51,767 --> 00:11:53,567 Torta de Carnitas, it's delicious. 395 00:11:53,567 --> 00:11:55,700 The pork is slow-roasted, pulled 396 00:11:55,700 --> 00:11:57,266 and then seared on the flattop. 397 00:11:57,266 --> 00:12:00,100 This was the first dish I had when I walked in. 398 00:12:00,100 --> 00:12:01,600 It's the only dish I've ever ordered since. 399 00:12:01,600 --> 00:12:02,500 No! 400 00:12:02,500 --> 00:12:04,700 Every single bite is fantastic. 401 00:12:04,700 --> 00:12:06,000 Okay, let's get into it. 402 00:12:06,000 --> 00:12:09,000 This is the beginning of making our Tortas de Carnitas sandwich. 403 00:12:09,000 --> 00:12:11,367 -Got it! -So we're starting with a bone-in pork shoulder. 404 00:12:11,367 --> 00:12:13,166 We're gonna season it with our brown house seasoning 405 00:12:13,166 --> 00:12:14,266 -we made earlier. -Same one. 406 00:12:14,266 --> 00:12:16,166 Sliced onions, garlic-- 407 00:12:16,166 --> 00:12:18,200 -[Guy] Anchos. -...guajillo pepper, 408 00:12:18,200 --> 00:12:20,066 orange juice and lime juice, 409 00:12:20,066 --> 00:12:21,066 topped with bay leaves. 410 00:12:21,066 --> 00:12:23,600 So let this slow-roast covered how long? 411 00:12:23,600 --> 00:12:24,667 230 for ten hours. 412 00:12:24,667 --> 00:12:25,967 -Okay. -And then fry it on the grill. 413 00:12:25,967 --> 00:12:27,266 You'll put the crisp to it on the grill? 414 00:12:27,266 --> 00:12:28,300 Yeah. 415 00:12:28,300 --> 00:12:29,266 [Guy] What are we into now? 416 00:12:29,266 --> 00:12:31,367 We're gonna make our black bean spread. 417 00:12:31,367 --> 00:12:32,266 Brown house seasoning-- 418 00:12:32,266 --> 00:12:34,367 -Salt and pepper. -Salt, black pepper, 419 00:12:34,367 --> 00:12:37,000 hot sauce, white vinegar, diced onion. 420 00:12:37,000 --> 00:12:38,266 -[Fred] Nice. -Boom! 421 00:12:38,266 --> 00:12:39,467 That's gonna go on the bread. 422 00:12:39,467 --> 00:12:41,166 -Next up. -Our ranchero sauce. 423 00:12:41,166 --> 00:12:42,800 -Got it. -We're gonna put some vegetable oil, 424 00:12:42,800 --> 00:12:44,900 some onions, garlic... 425 00:12:44,900 --> 00:12:46,767 -[Guy] Jalapenos. -...jalapenos, 426 00:12:46,767 --> 00:12:48,367 guajillo peppers, anchos-- 427 00:12:48,367 --> 00:12:51,700 Everybody makes this spicy tomato sauce 428 00:12:51,700 --> 00:12:53,900 that goes with it their own way. 429 00:12:53,900 --> 00:12:56,367 Chorizo seasoning. Let that cook. 430 00:12:56,367 --> 00:12:58,800 Ten minutes later, we'll put in our chicken stock. 431 00:12:58,800 --> 00:13:00,066 Tomato-- 432 00:13:00,066 --> 00:13:00,900 All right, let this cook down 433 00:13:00,900 --> 00:13:02,200 and then hit this with a blender? 434 00:13:02,200 --> 00:13:04,667 The key to this is he's got the pickled onions. 435 00:13:04,667 --> 00:13:05,900 [Frankie] We're doing that next. 436 00:13:05,900 --> 00:13:08,266 Thought he was gonna say fondue. 437 00:13:08,266 --> 00:13:10,100 [Frankie] Sliced red onion, kosher salt, 438 00:13:10,100 --> 00:13:12,400 -and, once again, our sour oranges and lime-- -Sour orange combo. 439 00:13:12,400 --> 00:13:13,367 ...and orange. 440 00:13:13,367 --> 00:13:15,467 White vinegar, orange zest. 441 00:13:15,467 --> 00:13:16,467 [Guy] All right, we're good to go, buddy. 442 00:13:16,467 --> 00:13:17,400 I hope you're hungry. 443 00:13:17,400 --> 00:13:18,300 Who's excited? 444 00:13:18,300 --> 00:13:19,266 Yeah! 445 00:13:19,266 --> 00:13:21,000 Fred's excited. 446 00:13:21,000 --> 00:13:22,367 [Frankie] Start with that black bean spread 447 00:13:22,367 --> 00:13:23,767 on both sides of the bread, 448 00:13:23,767 --> 00:13:25,066 some fresh cilantro, 449 00:13:25,066 --> 00:13:26,567 carnitas pork. 450 00:13:26,567 --> 00:13:29,333 We put queso fresco on it and melt it on the grill. 451 00:13:29,667 --> 00:13:30,867 Pickled onions. 452 00:13:30,867 --> 00:13:33,467 -Cut right down the middle. -And that's how you serve it? 453 00:13:33,467 --> 00:13:34,700 That's how we serve it. 454 00:13:36,367 --> 00:13:38,166 All right. Yeah, you're gonna need to lean over the plate. 455 00:13:40,667 --> 00:13:41,734 Mmm! 456 00:13:42,867 --> 00:13:43,900 Can I live here? 457 00:13:43,900 --> 00:13:46,367 I'm trying to keep my hand away from Fred's plate. 458 00:13:46,367 --> 00:13:48,367 I'm scared that I could lose a watch. 459 00:13:48,367 --> 00:13:49,300 And a finger. 460 00:13:49,300 --> 00:13:50,800 [Guy] I think of carnitas being fried. 461 00:13:50,800 --> 00:13:51,700 Yes. 462 00:13:51,700 --> 00:13:54,100 However, the technique that you do 463 00:13:54,100 --> 00:13:55,066 of throwing it on the flattop, 464 00:13:55,066 --> 00:13:56,467 you put really nice texture to it. 465 00:13:57,867 --> 00:13:59,000 You're doing all the right things. 466 00:13:59,000 --> 00:14:01,467 Making the sauce, giving us the pickled onions, 467 00:14:01,467 --> 00:14:03,066 really giving us some depth of flavor 468 00:14:03,066 --> 00:14:04,266 in the carnitas. 469 00:14:04,266 --> 00:14:06,100 The presentation is spot-on. 470 00:14:06,100 --> 00:14:07,667 I mean, that's the thing I love about it so much. 471 00:14:07,667 --> 00:14:08,767 It's great. 472 00:14:09,400 --> 00:14:10,967 Torta de Carnitas in the window. 473 00:14:10,967 --> 00:14:13,000 This dunked sandwich into this hot tomato sauce 474 00:14:13,000 --> 00:14:14,567 is the bomb, right? 475 00:14:14,567 --> 00:14:15,900 Absolutely hands down. 476 00:14:15,900 --> 00:14:17,000 Melts in your mouth. 477 00:14:17,000 --> 00:14:18,667 The Chicken Enchiladas right here. 478 00:14:18,667 --> 00:14:20,400 Definitely one of the best spots, yeah. 479 00:14:20,400 --> 00:14:21,834 It's perfect. 480 00:14:24,000 --> 00:14:25,200 I love the attitude, 481 00:14:25,200 --> 00:14:26,100 your authenticity. 482 00:14:26,100 --> 00:14:27,667 You are who you are. 483 00:14:27,667 --> 00:14:28,767 -Thanks for having us, brother. -Nice. Ah, man-- 484 00:14:28,767 --> 00:14:30,333 -Delicious food. -Thank you so much. 485 00:14:32,200 --> 00:14:34,867 [Guy] Coming up a little cart with big flavor 486 00:14:34,867 --> 00:14:35,867 in Cody, Wyoming... 487 00:14:35,867 --> 00:14:37,100 I'm impressed with that. 488 00:14:37,100 --> 00:14:39,100 ...putting out powerhouse pizza... 489 00:14:39,100 --> 00:14:41,066 Make the rest of the pies. I wanna try everything. 490 00:14:41,066 --> 00:14:42,667 ...that had me at the dough. 491 00:14:42,667 --> 00:14:45,233 This is the kind of dough that people dream of making. 492 00:14:51,700 --> 00:14:53,266 I'm here in beautiful Cody, Wyoming, 493 00:14:53,266 --> 00:14:54,867 here to check out a pizza trailer. 494 00:14:54,867 --> 00:14:57,066 So you got this mom that goes online 495 00:14:57,066 --> 00:14:59,000 and wants to learn Neapolitan pizza. 496 00:14:59,000 --> 00:15:01,000 Goes to school in California, comes back, 497 00:15:01,000 --> 00:15:03,667 buys a trailer and decides to make pizza 498 00:15:03,667 --> 00:15:04,567 when she wants. 499 00:15:04,567 --> 00:15:06,100 Special events, street fairs. 500 00:15:06,100 --> 00:15:07,266 'Cause she's a mom of three 501 00:15:07,266 --> 00:15:09,500 and she helps her husband with the construction business. 502 00:15:09,500 --> 00:15:11,100 Sounds like a mouthful 'cause it is. 503 00:15:11,100 --> 00:15:12,767 This is 307 Pizza. 504 00:15:15,100 --> 00:15:17,500 We got a pesto pizza ready to go. 505 00:15:17,500 --> 00:15:18,600 [woman] Wood-fired bliss 506 00:15:18,600 --> 00:15:21,000 and that is the perfect way to explain her business. 507 00:15:21,000 --> 00:15:22,567 Pepperoni pizza's done. 508 00:15:22,567 --> 00:15:25,367 [woman 2] It's very different than going anywhere else for pizza. 509 00:15:25,367 --> 00:15:27,867 I mean, there's a different texture, a different flavor. 510 00:15:27,867 --> 00:15:30,367 Super-good. The ingredients are very fresh. 511 00:15:30,367 --> 00:15:32,500 [Guy] And it's fired up by Liz Campbell, 512 00:15:32,500 --> 00:15:34,667 who is looking to fill her emptying nest 513 00:15:34,667 --> 00:15:36,533 with a whole new adventure. 514 00:15:37,200 --> 00:15:38,367 When the kids got a little bigger, 515 00:15:38,367 --> 00:15:39,567 I was like, "I wanna go learn 516 00:15:39,567 --> 00:15:41,367 how to make really good pizza." 517 00:15:41,367 --> 00:15:45,066 I ended up at the Association of Vera Pizza Napoletana 518 00:15:45,066 --> 00:15:45,934 in California. 519 00:15:45,934 --> 00:15:48,700 And I fell in love with wood-fired pizza. 520 00:15:48,700 --> 00:15:50,567 Liz makes the best pizza around. 521 00:15:50,567 --> 00:15:52,000 Especially her crust. 522 00:15:52,000 --> 00:15:53,767 [woman] It's just got the right amount of chew, 523 00:15:53,767 --> 00:15:55,033 but it's still kind of crispy. 524 00:15:56,300 --> 00:15:57,667 -All right, let's get into this. -All right. 525 00:15:57,667 --> 00:15:59,667 [Liz] We're gonna make our fresh-made pizza dough. 526 00:15:59,667 --> 00:16:02,600 I do all cold ferment. 72 hours. 527 00:16:02,600 --> 00:16:04,467 Really? I'm impressed with that. 528 00:16:04,467 --> 00:16:06,166 We start with water. 529 00:16:06,166 --> 00:16:07,266 -[Guy] Yeast. -Salt. 530 00:16:07,266 --> 00:16:08,767 And we've got our flour. 531 00:16:08,767 --> 00:16:09,767 What kind of flour? 532 00:16:09,767 --> 00:16:10,767 A combination. 533 00:16:10,767 --> 00:16:12,467 There's a local flour that I use 534 00:16:12,467 --> 00:16:14,266 and Neapolitan. 535 00:16:14,266 --> 00:16:15,967 Five to seven minutes. 536 00:16:15,967 --> 00:16:17,967 Rest room temperature for 30 minutes. 537 00:16:17,967 --> 00:16:19,567 And it'll go into the fridge. 538 00:16:19,567 --> 00:16:20,967 When are we gonna break it down for service? 539 00:16:20,967 --> 00:16:22,533 -Forty-eight hours. -Beautiful. 540 00:16:23,100 --> 00:16:24,166 [Guy] Look at this. 541 00:16:24,166 --> 00:16:25,100 What are we going for? 542 00:16:25,100 --> 00:16:26,100 We're going 9 ounces. 543 00:16:26,100 --> 00:16:28,767 [Guy] I mean, that stuff is tender. 544 00:16:28,767 --> 00:16:29,900 This is baby dough. 545 00:16:29,900 --> 00:16:32,200 -Let this rest for another 24 hours. -24 hours. Yup. 546 00:16:32,200 --> 00:16:34,600 -And we're making a... -307 Margherita. 547 00:16:34,600 --> 00:16:37,266 The margherita pizza is one of my favorites. 548 00:16:37,266 --> 00:16:39,700 [woman] The fresh basil, over-roasted tomatoes, 549 00:16:39,700 --> 00:16:40,967 fresh mozzarella. 550 00:16:40,967 --> 00:16:42,367 It's good. 551 00:16:42,367 --> 00:16:44,200 [Liz] We're gonna start with oven-roasted tomatoes, 552 00:16:44,200 --> 00:16:46,100 Italian seasoning, a little bit of salt 553 00:16:46,100 --> 00:16:47,000 and some oil. 554 00:16:47,000 --> 00:16:48,100 So roast this off how long? 555 00:16:48,100 --> 00:16:50,367 Two to three hours about 300 degrees. 556 00:16:50,367 --> 00:16:51,300 And just kind of caramelize them up? 557 00:16:51,300 --> 00:16:52,266 Yup. 558 00:16:52,266 --> 00:16:53,867 Now we're gonna make the basil puree. 559 00:16:53,867 --> 00:16:55,700 Basil, salt and oil. 560 00:16:55,700 --> 00:16:57,166 I'm loving this wood-fired oven right now. 561 00:16:57,166 --> 00:16:59,300 It's a little chilly in Wyoming today. 562 00:16:59,300 --> 00:17:01,467 [Liz] Now it's ready to serve. 563 00:17:01,467 --> 00:17:03,100 -Okay. Let's do it. Let's make a pie. -Okay. 564 00:17:03,100 --> 00:17:04,400 Grab one of these. 565 00:17:04,400 --> 00:17:06,166 Okay, I'm gonna stretch out the dough. 566 00:17:06,166 --> 00:17:08,867 This is the most interesting folding technique I've-- 567 00:17:08,867 --> 00:17:10,200 -I know. I did it myself. -It's your own technique. 568 00:17:10,200 --> 00:17:11,266 I don't know what this is 569 00:17:11,266 --> 00:17:12,767 but it's really interesting to watch. 570 00:17:12,767 --> 00:17:14,500 I'm gonna add a little red sauce, 571 00:17:14,500 --> 00:17:15,900 roasted tomatoes. 572 00:17:15,900 --> 00:17:17,467 -What are you putting on here? -Mozzarella. 573 00:17:17,467 --> 00:17:18,667 This is the fresh stuff. 574 00:17:18,667 --> 00:17:20,000 And you are using the shredded. 575 00:17:20,000 --> 00:17:21,467 And the shredded is just so they can see it. 576 00:17:21,467 --> 00:17:22,300 Yes. 577 00:17:22,300 --> 00:17:23,433 -And then the basil oil. -Yup. 578 00:17:25,667 --> 00:17:26,900 [Guy] Look at that technique. 579 00:17:26,900 --> 00:17:29,266 [Liz] Cook it for two to two and a half minutes. 580 00:17:29,266 --> 00:17:31,767 She's throwing the pizza up on top to blister the top of it. 581 00:17:31,767 --> 00:17:33,066 Beautiful. 582 00:17:34,000 --> 00:17:35,467 -That's it. Yup. -We're good to go? 583 00:17:37,667 --> 00:17:39,667 The dough is delicious. 584 00:17:39,667 --> 00:17:41,667 This is the kind of dough that people dream of making. 585 00:17:41,667 --> 00:17:43,767 Nice and light and fresh. 586 00:17:44,667 --> 00:17:46,667 Fantastic chew. All day long. 587 00:17:48,266 --> 00:17:50,934 That is as artisan as any pie most people will try. 588 00:17:51,500 --> 00:17:52,467 Just one more bite. 589 00:17:53,300 --> 00:17:55,767 Mmm! This is really, really good. 590 00:17:55,767 --> 00:17:58,033 We got a margherita pizza's ready there. 591 00:17:59,266 --> 00:18:02,700 The fresh tomatoes and the basil puree is really good. 592 00:18:02,700 --> 00:18:04,800 -Her dough is just fantastic. -Right? 593 00:18:04,800 --> 00:18:07,700 The wood-fired bottom taste of-- 594 00:18:07,700 --> 00:18:09,667 -[Guy] A little char to it. -That's the best. 595 00:18:09,667 --> 00:18:10,800 [Guy] How'd you find the place? 596 00:18:10,800 --> 00:18:13,266 Actually, her husband built our house, so. 597 00:18:13,266 --> 00:18:14,867 He builds the house and she builds the pizza. 598 00:18:14,867 --> 00:18:15,867 Right. Right. 599 00:18:15,867 --> 00:18:16,967 That's a package deal. 600 00:18:16,967 --> 00:18:18,567 Order in. A veggie pizza. 601 00:18:18,567 --> 00:18:20,800 You don't really need a really big diverse menu 602 00:18:20,800 --> 00:18:22,900 when what you serve is so simple, 603 00:18:22,900 --> 00:18:24,567 clean and perfect. 604 00:18:24,567 --> 00:18:25,700 What's your favorite pizza here? 605 00:18:25,700 --> 00:18:26,700 The Thai chicken. 606 00:18:26,700 --> 00:18:28,333 You Thai'd it once, and then... 607 00:18:28,700 --> 00:18:29,767 you got it again. 608 00:18:29,767 --> 00:18:31,000 [laughs] Yes. 609 00:18:31,000 --> 00:18:34,867 The Thai, I just kind of like that sweet spicy combination. 610 00:18:34,867 --> 00:18:38,500 We are brining the chicken for the Sweet Thai Chili pizza. 611 00:18:38,500 --> 00:18:39,467 Salt. 612 00:18:39,467 --> 00:18:40,400 So you pre-salt them. 613 00:18:40,400 --> 00:18:41,300 I do. 614 00:18:41,300 --> 00:18:43,200 Add that to the bowl, add some water. 615 00:18:43,200 --> 00:18:44,467 -That's the brining technique. -That's it. 616 00:18:44,467 --> 00:18:45,567 How long are you gonna let this brine? 617 00:18:45,567 --> 00:18:46,667 Twenty-four hours. 618 00:18:46,667 --> 00:18:48,600 Put it in the oven at 400 degrees 619 00:18:48,600 --> 00:18:50,266 for close to an hour. 620 00:18:50,266 --> 00:18:51,367 Chicken's done. 621 00:18:51,367 --> 00:18:53,667 We'll cool it, slice it and hold it for the pizzas. 622 00:18:53,667 --> 00:18:54,567 What are we making next? 623 00:18:54,567 --> 00:18:56,166 We're gonna make the Thai sauce. 624 00:18:56,166 --> 00:18:57,600 Sweet Thai chili sauce, 625 00:18:57,600 --> 00:18:58,867 a little bit of soy sauce. 626 00:18:58,867 --> 00:19:00,567 -You're very simple on your ingredients. -I am. 627 00:19:00,567 --> 00:19:02,367 I don't like a lot of fuss. 628 00:19:02,367 --> 00:19:03,367 Some fresh lime juice. 629 00:19:03,367 --> 00:19:04,567 -[Guy] Okay. -So that's it. 630 00:19:06,667 --> 00:19:08,100 She does things her way. 631 00:19:08,100 --> 00:19:09,300 -[Liz] The Thai sauce. -Okay. 632 00:19:09,300 --> 00:19:12,567 You don't over-portion your sauces and your cheese. 633 00:19:12,567 --> 00:19:14,266 [Liz] Green onion, chicken-- 634 00:19:14,266 --> 00:19:16,100 Nice and thin on the chicken slice 635 00:19:16,100 --> 00:19:18,367 so it's gonna get a chance to caramelize up. 636 00:19:18,367 --> 00:19:19,900 [Liz] Add that four-cheese blend. 637 00:19:19,900 --> 00:19:21,567 We've gotta work on this technique. 638 00:19:21,567 --> 00:19:22,667 [Liz] Oh, come on. 639 00:19:22,667 --> 00:19:24,867 You ever see Scanners where the guy's head explodes? 640 00:19:24,867 --> 00:19:27,100 -[Liz] You need to just relax. -[Guy groaning] 641 00:19:27,100 --> 00:19:28,667 I'm-- Aah! 642 00:19:28,667 --> 00:19:31,233 [Liz] You can fix me, but don't freak out right now. 643 00:19:32,867 --> 00:19:35,066 Do you blind bake? I see this setup over here. 644 00:19:35,066 --> 00:19:37,066 Only if I have a really big party. 645 00:19:37,066 --> 00:19:38,066 Generally, I don't. 646 00:19:38,066 --> 00:19:39,900 -General Lee works for you? -Generally, I-- 647 00:19:39,900 --> 00:19:41,867 What's General Lee have to do with this? 648 00:19:41,867 --> 00:19:43,000 I knew Buffalo Bill's here, 649 00:19:43,000 --> 00:19:44,567 but General Lee also? 650 00:19:44,567 --> 00:19:45,533 [Liz] All right. 651 00:19:47,867 --> 00:19:49,233 [Guy] Good heat on that oven. 652 00:19:50,800 --> 00:19:52,667 The chicken's moist. It didn't dry out. 653 00:19:52,667 --> 00:19:54,867 And you really get great scallion flavor inside of it. 654 00:19:55,867 --> 00:19:57,767 I mean, that dough is really the star of the show. 655 00:19:57,767 --> 00:19:58,867 You put a good char on it 656 00:19:58,867 --> 00:20:00,467 'cause that's part of the flavor profile. 657 00:20:00,467 --> 00:20:01,667 -Right. -Look at that bottom of that-- 658 00:20:01,667 --> 00:20:03,300 that pie. 659 00:20:03,300 --> 00:20:05,166 The key is you're a minimalist, 660 00:20:05,166 --> 00:20:06,767 but you give a lot of flavor 661 00:20:06,767 --> 00:20:08,300 and the pizza is the bomb. 662 00:20:08,300 --> 00:20:09,433 Exceeded my expectations. 663 00:20:10,367 --> 00:20:12,000 [man] The Thai is great. 664 00:20:12,000 --> 00:20:13,867 The chicken is always good and tender. 665 00:20:13,867 --> 00:20:16,000 The sauce is probably the best part about it. 666 00:20:16,000 --> 00:20:17,266 [woman] A little bit tangy, a little bit sweet. 667 00:20:17,266 --> 00:20:19,467 It's got a teeny bit of heat to it. 668 00:20:19,467 --> 00:20:21,100 [Guy] So if you can find them and they're open 669 00:20:21,100 --> 00:20:23,467 and you get here in time... 670 00:20:23,467 --> 00:20:24,467 -That's the key. -That's-- 671 00:20:24,467 --> 00:20:25,800 They sell out fast. 672 00:20:25,800 --> 00:20:28,166 You can look her up online. She's always posting where she's at. 673 00:20:28,166 --> 00:20:29,300 [Guy] This has been awesome. 674 00:20:29,300 --> 00:20:30,300 You got a gift. 675 00:20:30,300 --> 00:20:31,367 Mmm. 676 00:20:31,367 --> 00:20:32,934 Make the rest of the pies. I wanna try everything. 677 00:20:35,667 --> 00:20:36,767 So that's it for this trip. 678 00:20:36,767 --> 00:20:39,367 But don't worry. There's plenty more Triple D joints 679 00:20:39,367 --> 00:20:40,600 all over the country. 680 00:20:40,600 --> 00:20:42,100 I'll be looking for you next week 681 00:20:42,100 --> 00:20:44,400 on Diners, Drive-ins and Dives. 682 00:20:44,400 --> 00:20:45,967 -Uh, they oldest-- -Is that big enough? 683 00:20:45,967 --> 00:20:47,467 -That don't look very big. -I know. 684 00:20:47,467 --> 00:20:48,500 You're talking to me too much. 685 00:20:48,500 --> 00:20:49,800 I'm talking to you too much? 686 00:20:49,800 --> 00:20:50,867 Well, you are talking to me. 687 00:20:50,867 --> 00:20:52,000 You told me you that talk to people all the time 688 00:20:52,000 --> 00:20:53,066 when they come through your line. 689 00:20:53,066 --> 00:20:55,100 See, I have six feet between me and them. 690 00:20:55,100 --> 00:20:56,266 That's the way I like it. 691 00:20:56,266 --> 00:20:57,767 I'm just trying to figure out what's going on over here. 692 00:20:57,767 --> 00:20:59,667 -You're a little close. -I'm tellin' ya.