1 00:00:01,000 --> 00:00:01,867 People are asking me all the time, 2 00:00:01,867 --> 00:00:03,667 "Hey, Guy, that one joint you checked out 3 00:00:03,667 --> 00:00:05,767 in that one city when you were doing Triple-D, 4 00:00:05,767 --> 00:00:06,700 how they doin'?" 5 00:00:06,700 --> 00:00:08,367 You know, I don't know. We should check it out. 6 00:00:10,667 --> 00:00:13,500 Over the years, I have seen and tasted it all. 7 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 8 00:00:15,066 --> 00:00:17,500 But it turns out it was only the beginning. 9 00:00:17,500 --> 00:00:19,867 ''Cause Triple-D joints have been blowing up 10 00:00:19,867 --> 00:00:21,967 and we're going back to see what's cooking. 11 00:00:23,166 --> 00:00:25,467 Like on this trip, we're fired up... 12 00:00:25,467 --> 00:00:27,467 Look at the smoke ring on that thing. 13 00:00:27,467 --> 00:00:29,000 ...and chowing down... 14 00:00:29,000 --> 00:00:30,767 -It's messy. I'm not gonna lie. -Mmm-hmm. 15 00:00:30,767 --> 00:00:31,667 [mumbling] 16 00:00:31,667 --> 00:00:34,300 ...on these mega mouthfuls. 17 00:00:34,300 --> 00:00:37,567 There's pizza packed with a punch in Boulder, Colorado. 18 00:00:37,567 --> 00:00:38,367 That's my kind of spicy pizza. 19 00:00:38,367 --> 00:00:39,433 I made it with you in mind. 20 00:00:40,800 --> 00:00:43,300 Flavor filled empanadas in Mesa, Arizona. 21 00:00:43,300 --> 00:00:44,867 Whoo-hoo. Look at that. 22 00:00:44,867 --> 00:00:46,166 Ta-da. 23 00:00:46,767 --> 00:00:50,367 And in Memphis, Tennessee, a smoker loaded with options... 24 00:00:50,367 --> 00:00:52,367 Got a lot of friends in there. Big flavor party. 25 00:00:52,367 --> 00:00:54,867 ...and a secret that's out of the bag. 26 00:00:54,867 --> 00:00:56,100 [laughs] 27 00:00:56,100 --> 00:00:58,100 I need a Cornish hen for Guy, please. 28 00:00:58,100 --> 00:01:02,867 [Guy] Familiar faces, new places and more off-the-hook flavors. 29 00:01:02,867 --> 00:01:04,567 This is Triple-D Nation. 30 00:01:12,166 --> 00:01:16,700 So I'm on the northern side of Boulder, Colorado, to check out a pizza joint. 31 00:01:16,700 --> 00:01:20,266 And just like when I first pulled up to this place back in 2017, 32 00:01:20,266 --> 00:01:23,367 they're still rolling and stretching out the dough. 33 00:01:23,367 --> 00:01:25,533 This is Audrey Jane's Pizza Garage. 34 00:01:30,867 --> 00:01:31,767 Drunken vita up. 35 00:01:31,767 --> 00:01:33,066 It's very unique. 36 00:01:33,066 --> 00:01:36,367 How many places have you been to that has jam on their pizza? 37 00:01:36,367 --> 00:01:37,867 Bam bam piggy jam. 38 00:01:37,867 --> 00:01:39,500 [woman] Everything that they do 39 00:01:39,500 --> 00:01:43,166 has a very playful characteristic to it that I really enjoy. 40 00:01:43,166 --> 00:01:45,000 The Boulder Italian. 41 00:01:45,000 --> 00:01:47,700 [man] We saw Guy coming here and we figured we'd give it a shot. 42 00:01:47,700 --> 00:01:49,867 And we've been long term customers ever since. 43 00:01:49,867 --> 00:01:51,266 [Guy] That's no surprise. 44 00:01:51,266 --> 00:01:55,066 I knew once word got out about the flavors Audrey Kelly throws down, 45 00:01:55,066 --> 00:01:57,066 this place was gonna be hopping. 46 00:01:57,867 --> 00:01:58,900 Have you seen Triple-D? 47 00:01:58,900 --> 00:02:00,700 -They're gonna show up. -We need a bigger mixer. 48 00:02:00,700 --> 00:02:02,166 Oh, you need a beegah mixer? 49 00:02:02,166 --> 00:02:03,934 -I need a big mixer. -Need a beegah mixer. 50 00:02:05,000 --> 00:02:06,433 -[Audrey] Hi, Guy. -Hi, stranger. 51 00:02:06,800 --> 00:02:07,700 How is biz? 52 00:02:07,700 --> 00:02:08,567 We've been busy, you know. 53 00:02:08,567 --> 00:02:10,266 [Guy] You're still doing that same location? 54 00:02:10,266 --> 00:02:11,867 -You got it, yeah. -And why no more locations? 55 00:02:11,867 --> 00:02:13,600 We like our little shop. [chuckles] 56 00:02:13,600 --> 00:02:14,834 I see that you've got 57 00:02:14,834 --> 00:02:17,867 a little bit of a New York pizzeria look going with the slices. 58 00:02:17,867 --> 00:02:20,567 Yeah, this town kind of needed a slice house. 59 00:02:20,567 --> 00:02:22,667 Green mountain, I've got a 16 inch. 60 00:02:22,667 --> 00:02:25,967 It's a little less traditional than something you would find in New York, 61 00:02:25,967 --> 00:02:27,433 but I think for the better. 62 00:02:27,900 --> 00:02:29,266 Guy's favorite spicy pig. 63 00:02:29,867 --> 00:02:31,967 We got a spicy pig. 64 00:02:31,967 --> 00:02:34,100 The spicy pig, it's a pizza to die for. 65 00:02:34,100 --> 00:02:36,567 The hand pinched sausage is so good. 66 00:02:36,567 --> 00:02:37,600 Okay, sister, where are we at? 67 00:02:37,600 --> 00:02:40,166 We're gonna make our homemade sausage for spicy pig. 68 00:02:40,166 --> 00:02:41,600 -[Guy] Okay. So you grind the pork? -Yeah. 69 00:02:41,600 --> 00:02:42,867 -Sea salt. -'Kay. 70 00:02:42,867 --> 00:02:44,400 Grinded up some fennel seeds. 71 00:02:44,400 --> 00:02:45,667 Calabrese chilies. 72 00:02:45,667 --> 00:02:47,700 And we've got some local Colorado honey. 73 00:02:47,700 --> 00:02:50,533 -Is the sausage going onto the pie raw? -Exactly. 74 00:02:52,066 --> 00:02:53,166 Not her first rodeo. 75 00:02:54,100 --> 00:02:55,600 [Audrey] Put our sauce on next. 76 00:02:55,600 --> 00:02:57,700 -Got our mozz. -[Guy whistles] 77 00:02:57,700 --> 00:03:01,100 Natural casing pepperoni, some roasted jalapenos. 78 00:03:01,100 --> 00:03:02,767 And you're gonna stick more meat on this? 79 00:03:02,767 --> 00:03:04,600 Our sausage that we just made. 80 00:03:04,600 --> 00:03:07,166 We also get some chopped garlic and extra virgin olive oil. 81 00:03:07,166 --> 00:03:08,500 Okay. Good. Good. 82 00:03:08,500 --> 00:03:10,567 In we go to the oven at 650. 83 00:03:10,567 --> 00:03:11,934 About six or seven minutes. 84 00:03:13,567 --> 00:03:14,634 [Guy] Good looking pie. 85 00:03:16,066 --> 00:03:17,166 -[Audrey] Oregano in there. -Mmm-hmm. 86 00:03:17,166 --> 00:03:19,166 Like we're blessing some spirits or something. 87 00:03:19,166 --> 00:03:20,166 Exactly. 88 00:03:20,166 --> 00:03:21,533 All right. Good to go. 89 00:03:23,767 --> 00:03:24,867 The sausage is great. 90 00:03:24,867 --> 00:03:26,567 The Sicilian oregano is dynamite. 91 00:03:26,567 --> 00:03:27,834 The right sized pepperoni. 92 00:03:27,834 --> 00:03:30,266 The roasted jalapenos is just giving a little bit of that heat. 93 00:03:30,266 --> 00:03:32,500 Mmm. I can't find anything I don't like. 94 00:03:32,500 --> 00:03:34,600 Next up, spicy pig, 20 inch. 95 00:03:34,600 --> 00:03:37,166 My favorite thing is the spicy pig pizza. 96 00:03:37,166 --> 00:03:38,767 [man] I think it has all the right types of meat. 97 00:03:38,767 --> 00:03:40,967 Hits every flavor, you know, spicy, salty. 98 00:03:40,967 --> 00:03:43,867 A perfect crust is just delightful. 99 00:03:43,867 --> 00:03:47,166 During our lunch rush, spicy pig is like every other slice that people order. 100 00:03:48,000 --> 00:03:50,467 Here's your bam bam piggy jam. 101 00:03:50,467 --> 00:03:51,500 [Guy] What is this monster? 102 00:03:51,500 --> 00:03:54,266 It's a salami jalapeno jam base. 103 00:03:54,266 --> 00:03:56,100 -You make salami jam? -We do. 104 00:03:56,100 --> 00:03:58,467 [Guy] How do you make salami jam? 105 00:03:58,467 --> 00:04:00,867 Well, you know, we take the principles of jam, 106 00:04:00,867 --> 00:04:02,900 we add some Calabrese salami, 107 00:04:02,900 --> 00:04:05,667 some roasted jalapenos, and we pour in a local beer. 108 00:04:05,667 --> 00:04:07,000 We're going to let it reduce out 109 00:04:07,000 --> 00:04:09,166 and then add our sugar and let it finish cooking. 110 00:04:09,166 --> 00:04:10,400 This is crazy. 111 00:04:10,400 --> 00:04:11,467 All right. What else is on here? 112 00:04:11,467 --> 00:04:12,800 [Audrey] Whole milk mozzarella. 113 00:04:12,800 --> 00:04:14,767 Ricotta. Our bam bam piggy jam. 114 00:04:14,767 --> 00:04:17,867 Cook this pizza at 625 for about seven minutes. 115 00:04:17,867 --> 00:04:19,767 -And blackberries. -We do blackberries. 116 00:04:19,767 --> 00:04:21,467 -And arugula. -And arugula. 117 00:04:21,467 --> 00:04:23,133 And sometimes pumpkin seeds. 118 00:04:25,000 --> 00:04:27,066 -Wow, that's got some heat. -[laughs] 119 00:04:27,667 --> 00:04:28,767 [Guy] That's my kind of spicy. 120 00:04:28,767 --> 00:04:30,667 I mean, not burn your mouth off spicy, 121 00:04:30,667 --> 00:04:32,500 but definitely, I'm eating a spicy pizza. 122 00:04:32,500 --> 00:04:33,500 I made it with you in mind. 123 00:04:33,500 --> 00:04:35,700 [man] I got a 16-inch bam bam piggy jam, 124 00:04:35,700 --> 00:04:40,567 It is the perfect complement of a little bit of spice with a little bit of sweet. 125 00:04:40,567 --> 00:04:42,266 I've never had a jam on a pizza before. 126 00:04:42,266 --> 00:04:44,667 But you know, it's so unique, and it takes it to the next level. 127 00:04:44,667 --> 00:04:46,500 [man] The berries just add to the freshness. 128 00:04:46,500 --> 00:04:48,367 Like we say, everything here is just fresh. 129 00:04:48,367 --> 00:04:51,300 Bam bam piggy jam for Triple-D Nation. 130 00:04:51,300 --> 00:04:54,667 So pizza joint's super successful. 131 00:04:54,667 --> 00:04:56,867 [Audrey] We started making pasta sauce as well. 132 00:04:56,867 --> 00:04:58,467 -Are you selling in stores? -We do, yeah. 133 00:04:58,467 --> 00:05:00,500 We're in 35 local grocery stores. 134 00:05:00,500 --> 00:05:02,000 -What? -Yeah. [chuckles] 135 00:05:02,000 --> 00:05:03,667 -No kidding. What's it called? -Yeah. We're really excited. 136 00:05:03,667 --> 00:05:05,567 It's called Audrey Jane's Pasta Sauce. 137 00:05:05,567 --> 00:05:06,533 How'd you come up with the name? 138 00:05:07,700 --> 00:05:08,700 And coming up... 139 00:05:08,700 --> 00:05:11,166 That's not the only brain buster she's got... 140 00:05:11,166 --> 00:05:11,867 Look at this. 141 00:05:11,867 --> 00:05:12,900 Because apparently, 142 00:05:12,900 --> 00:05:16,200 this pizza garage dishes out more than just pizza. 143 00:05:16,200 --> 00:05:17,367 I like aggressive meatballs. 144 00:05:17,367 --> 00:05:18,567 This is delicious. 145 00:05:18,567 --> 00:05:19,767 This is the bomb. 146 00:05:19,767 --> 00:05:21,367 Your mom does you right on that recipe. 147 00:05:24,367 --> 00:05:28,634 I'm back in Boulder, Colorado, at a pizza joint I first checked out in 2017. 148 00:05:29,166 --> 00:05:30,667 Oh, you want more? 149 00:05:30,667 --> 00:05:33,266 Oh, no. It's just not any pizza joint. No, no. 150 00:05:33,266 --> 00:05:34,800 This chef studied in Italy. 151 00:05:34,800 --> 00:05:38,000 She's made pizza for the greats on the East and West Coast. 152 00:05:38,000 --> 00:05:39,467 My mentor, Tony Gemignani... 153 00:05:39,467 --> 00:05:41,467 -[Guy] Okay. -I learned from him in San Francisco. 154 00:05:41,467 --> 00:05:43,266 -Tony, the famous Tony? -Exactly. 155 00:05:43,266 --> 00:05:44,567 Italian mamma. 156 00:05:44,567 --> 00:05:45,700 This pizza is fantastic. 157 00:05:45,700 --> 00:05:49,567 But sandwiches are something that I always look forward to. 158 00:05:49,567 --> 00:05:51,967 Here's that meatball grinder for you. 159 00:05:51,967 --> 00:05:53,900 The meatball grinder is amazing. 160 00:05:53,900 --> 00:05:54,867 All right. What are we making now? 161 00:05:54,867 --> 00:05:56,266 [Audrey] We're gonna make some meatballs. 162 00:05:56,266 --> 00:05:57,400 This is my mom's recipe. 163 00:05:57,400 --> 00:05:58,467 My Italian mom. 164 00:05:58,467 --> 00:05:59,800 Some grated Parmesan. 165 00:05:59,800 --> 00:06:01,200 -House-made breadcrumbs -Okay. 166 00:06:01,200 --> 00:06:02,667 -Some oregano. -Of course. 167 00:06:02,667 --> 00:06:05,500 Sea salt, garlic. And we add it to the beef. 168 00:06:05,500 --> 00:06:07,100 And we've got our eggs. 169 00:06:07,100 --> 00:06:08,934 Be a super trooper and get your scooper. 170 00:06:09,867 --> 00:06:11,266 -Perfect. -Roast these in the oven. 171 00:06:11,266 --> 00:06:15,000 -[Audrey] About 26 minutes at 400. -26 minutes? 172 00:06:15,000 --> 00:06:17,367 [Audrey] We add them to our sauce after they come out of the oven. 173 00:06:17,367 --> 00:06:18,767 We've got our fresh bread roll. 174 00:06:18,767 --> 00:06:21,567 Now we've got our meatballs and our homemade tomato sauce. 175 00:06:21,567 --> 00:06:24,200 Top it with some Parmesan and the shredded mozz. 176 00:06:24,200 --> 00:06:26,166 It's gonna go in our oven for about two minutes. 177 00:06:26,967 --> 00:06:27,767 It's ready to go. 178 00:06:28,266 --> 00:06:29,700 My doctor warned me. 179 00:06:29,700 --> 00:06:32,266 If the food that you see is bigger than your head... 180 00:06:32,266 --> 00:06:33,734 -To eat it? -Run 181 00:06:39,000 --> 00:06:41,400 Hmm. I like aggressive meatballs. 182 00:06:41,400 --> 00:06:42,767 We gotta have some flavor. 183 00:06:42,767 --> 00:06:44,367 Your mom does you right on that recipe. 184 00:06:44,367 --> 00:06:46,000 [Audrey] I've got a meatball grinder outside. 185 00:06:46,000 --> 00:06:48,467 The meatball grinder takes you to Italy. 186 00:06:48,467 --> 00:06:50,000 All the flavors are there. 187 00:06:50,000 --> 00:06:51,266 Truly delightful. 188 00:06:51,266 --> 00:06:52,867 [man] I heard that Guy went with the meatball grinder. 189 00:06:52,867 --> 00:06:56,266 But personally, I think he has to switch it up and try the Boulder Italian this time. 190 00:06:56,266 --> 00:06:58,266 Got a Boulder Italian in the window. 191 00:06:58,266 --> 00:07:00,767 -What is this monster? -So this is called our Boulder Italian. 192 00:07:00,767 --> 00:07:04,700 People have been asking us for years to make a Italian sandwich. 193 00:07:04,700 --> 00:07:06,567 I don't know how to really attack this right now. 194 00:07:06,567 --> 00:07:08,266 It's a little bit messy. I'm not gonna lie. 195 00:07:08,266 --> 00:07:10,300 -I say the messier the better, right? -Mmm-hmm. 196 00:07:10,300 --> 00:07:11,266 [with mouthful] Go right ahead. 197 00:07:11,266 --> 00:07:12,767 It's on our homemade garlic rolls 198 00:07:12,767 --> 00:07:14,467 as you had with our meatball grinder. 199 00:07:14,467 --> 00:07:15,700 What's the story, sister? 200 00:07:15,700 --> 00:07:16,834 We're gonna make some rolls. 201 00:07:16,834 --> 00:07:19,100 So we're gonna use the same dough as we did for our pizza. 202 00:07:19,100 --> 00:07:20,500 -[Guy] Okay. -Flour the bottom. 203 00:07:20,500 --> 00:07:22,266 We're gonna let them proof for about a half an hour, 204 00:07:22,266 --> 00:07:27,433 and then they're gonna go in our steam oven at about 575 for five and a half minutes. 205 00:07:28,100 --> 00:07:29,567 Next, we have our smoked provolone, 206 00:07:29,567 --> 00:07:31,600 our avocado, which makes it very bolder. 207 00:07:31,600 --> 00:07:33,200 -You guys think you get-- -You know, we want to keep it healthy. 208 00:07:33,200 --> 00:07:35,667 You guys think you get to-- Oh, yeah. Thank you. 209 00:07:35,667 --> 00:07:37,166 [Audrey] We're gonna add Sicilian oregano. 210 00:07:37,166 --> 00:07:39,700 And we got four different types of sliced meats. 211 00:07:39,700 --> 00:07:42,567 Calabrese salami. Ham. Our prosciutto. 212 00:07:42,567 --> 00:07:44,567 And lastly, our natural casing pepperoni 213 00:07:44,567 --> 00:07:46,467 -Is this your own giardiniera? -It is. Yeah. 214 00:07:48,700 --> 00:07:51,000 This is delicious. This is the bomb. 215 00:07:51,000 --> 00:07:54,266 I think when you make something like an Italian sub, 216 00:07:54,266 --> 00:07:55,667 there's critical components to it. 217 00:07:55,667 --> 00:07:57,100 One is the Giardiniera. 218 00:07:57,100 --> 00:07:59,400 If at all possible, make it yourself. 219 00:07:59,400 --> 00:08:00,767 -I agree. -Because it tastes-- 220 00:08:00,767 --> 00:08:03,266 You can taste the difference. And, boy, there's some heat in this. 221 00:08:03,266 --> 00:08:04,767 Here's your Boulder Italian. 222 00:08:04,767 --> 00:08:06,867 Every bite with the Italian sandwich, it just-- 223 00:08:06,867 --> 00:08:08,500 everything just blends together. 224 00:08:08,500 --> 00:08:11,400 It's such great flavors. Great combination of sweet and salty. 225 00:08:11,400 --> 00:08:13,400 [man] The avocado is surprising, but it's really good. 226 00:08:13,400 --> 00:08:15,900 And it's a good texture to bring the flavors together. 227 00:08:15,900 --> 00:08:17,200 [Audrey] Drunken vita, up. 228 00:08:17,200 --> 00:08:19,467 Without a doubt, Audrey Jane's Pizza Garage 229 00:08:19,467 --> 00:08:23,000 is the best pizza joint in Boulder. 230 00:08:23,000 --> 00:08:25,100 [Guy] I didn't quite get it, when I heard about you. 231 00:08:25,100 --> 00:08:28,300 -But I get it now. And I get it really loud. -Excellent. 232 00:08:28,300 --> 00:08:30,066 Well, congratulations on your success. 233 00:08:30,066 --> 00:08:31,667 -Thank you so much. -You look very happy 234 00:08:31,667 --> 00:08:34,300 and still the same happy-go-lucky like, 235 00:08:34,300 --> 00:08:35,967 "Whoops, I just make awesome pizza. 236 00:08:35,967 --> 00:08:38,467 And now awesome bread and awesome sauces." 237 00:08:38,467 --> 00:08:40,867 -You're a wolf in sheep's clothing -[chuckles] I like that. 238 00:08:40,867 --> 00:08:41,834 Watch out for her. 239 00:08:45,000 --> 00:08:47,100 And coming up in Mesa, Arizona... 240 00:08:47,100 --> 00:08:48,667 Order in, picadillo tico. 241 00:08:48,667 --> 00:08:52,066 [Guy] An empanada factory whose tasty turnovers are a hit... 242 00:08:52,066 --> 00:08:53,567 Hmm. That's fantastic. 243 00:08:53,567 --> 00:08:55,200 ...in any language. 244 00:08:55,200 --> 00:08:57,367 -The sabor. -[in Spanish] El sabor. 245 00:08:57,367 --> 00:08:58,367 [in English] Two Cuban empanadas. 246 00:08:58,367 --> 00:08:59,900 -[woman] Thank you. -Enjoy. 247 00:09:03,767 --> 00:09:08,100 I'm here in beautiful Mesa, Arizona, about 20 minutes east of Downtown Phoenix, 248 00:09:08,100 --> 00:09:10,400 to check out a joint that's all about family. 249 00:09:10,400 --> 00:09:13,200 They're making some Latin American comfort food. 250 00:09:13,200 --> 00:09:14,533 And even though it's been a while 251 00:09:14,533 --> 00:09:17,900 since I first got my hands on those homemade half-moon masterpieces, 252 00:09:17,900 --> 00:09:20,000 we're talking 2017, 253 00:09:20,000 --> 00:09:22,400 things are still as comfortable as ever. 254 00:09:22,400 --> 00:09:24,033 This is Republica Empanada. 255 00:09:27,767 --> 00:09:29,200 [man] Arroz Colombiano. 256 00:09:29,200 --> 00:09:30,467 Of course, it was a great choice 257 00:09:30,467 --> 00:09:32,967 by Guy to come here to Republica Empanada. 258 00:09:32,967 --> 00:09:34,467 This is a mom and pop place. 259 00:09:34,467 --> 00:09:35,867 It's all about love and food. 260 00:09:35,867 --> 00:09:37,567 Veggie torta, order up. 261 00:09:37,567 --> 00:09:40,900 [woman] Costa Rican, Ecuadorian, El Salvador, Argentinian. 262 00:09:40,900 --> 00:09:43,266 So it stems across so many different countries. 263 00:09:43,266 --> 00:09:44,867 [man] Pernil empana... 264 00:09:44,867 --> 00:09:48,967 It's just wonderful, and it's like eating, you know, homemade food, 265 00:09:48,967 --> 00:09:51,000 like, my mom used to make. 266 00:09:51,000 --> 00:09:53,166 [Guy] That's because her mom, Jinette Meraz 267 00:09:53,166 --> 00:09:58,133 built this joint with her husband, Edmundo, daughter Lou and son Marco. 268 00:09:59,066 --> 00:10:00,266 You got your kids working here? 269 00:10:00,266 --> 00:10:03,266 You're working here. I mean, it keeps everybody together. 270 00:10:03,266 --> 00:10:05,567 Mmm-hmm. It's all about the family. 271 00:10:05,567 --> 00:10:11,500 Yes, people feel that sense of family and motherly, you know, love through food. 272 00:10:11,500 --> 00:10:13,400 Jalapeno bean popper empanada, order up. 273 00:10:13,400 --> 00:10:17,133 Jinette, she's pretty much the one that came up with a lot of the recipes. 274 00:10:18,367 --> 00:10:19,400 [Jinette] Two Cuban empanadas. 275 00:10:19,400 --> 00:10:20,400 -[woman] Thank you. -Enjoy. 276 00:10:20,400 --> 00:10:22,367 Cuban empanadas is one of my favorites. 277 00:10:22,367 --> 00:10:24,600 We're going to start preparing the pernil. 278 00:10:24,600 --> 00:10:25,700 What does pernil mean? 279 00:10:25,700 --> 00:10:27,767 -Pernil means pork. -Okay. 280 00:10:27,767 --> 00:10:30,900 -You put mustard, garlic. -A lot of it. 281 00:10:30,900 --> 00:10:37,200 -Comino, salt, black pepper, oregano, parsley, bay leaves. -Okay. 282 00:10:37,200 --> 00:10:39,300 -Wine. -In there or in you? 283 00:10:39,300 --> 00:10:41,166 Uh, both. [laughs] 284 00:10:41,166 --> 00:10:42,166 Onions. 285 00:10:43,367 --> 00:10:46,533 We cover this and put it in a walk-in, overnight. 286 00:10:48,367 --> 00:10:49,567 We add water. 287 00:10:49,567 --> 00:10:51,166 How long are we gonna cook it for? 288 00:10:51,166 --> 00:10:52,700 Four to five hours. 289 00:10:52,700 --> 00:10:54,367 And then we're gonna shred it. 290 00:10:54,367 --> 00:10:56,567 And that's gonna be the beginning of this empanada? 291 00:10:56,567 --> 00:10:57,467 Exactly. 292 00:10:57,467 --> 00:10:59,500 What we're gonna make is a Cubana. 293 00:10:59,500 --> 00:11:02,367 -A Cu-- -I got ya. You got me at hello. 294 00:11:02,367 --> 00:11:04,066 [Jinette] To bring out the flavors, 295 00:11:04,066 --> 00:11:06,266 -I like to use-- -So a little garlic and some onions? 296 00:11:06,266 --> 00:11:07,800 [Jinette] And a little oregano. 297 00:11:07,800 --> 00:11:10,000 And then the pork. 298 00:11:10,000 --> 00:11:13,200 -This, the empanada 9000. -Yeah? 299 00:11:13,200 --> 00:11:17,200 -We put the empanada dough in. -Spoon the mix onto the disk. 300 00:11:17,200 --> 00:11:20,000 -Ham, mozzarella. -Mozzarella? 301 00:11:20,000 --> 00:11:21,500 And pepinillos. 302 00:11:21,500 --> 00:11:23,500 -Um, what you call this? Pickles. -Pickles. 303 00:11:23,500 --> 00:11:24,934 [Guy] Whoo-hoo. Look at that. 304 00:11:25,200 --> 00:11:26,033 Ta-da. 305 00:11:27,000 --> 00:11:28,033 Let's fry 'em. 306 00:11:28,667 --> 00:11:29,433 Three hundred and seventy five. 307 00:11:29,433 --> 00:11:32,367 -And how long? -Two or three minutes. 308 00:11:32,367 --> 00:11:33,667 Here's the empanada. 309 00:11:33,667 --> 00:11:35,166 Holy football. 310 00:11:37,867 --> 00:11:38,867 It's delicious. 311 00:11:38,867 --> 00:11:40,333 The empanada is light and flaky. 312 00:11:41,367 --> 00:11:44,300 The right mixture of the pork and the ham. 313 00:11:44,300 --> 00:11:45,867 A little bit of cheese, not too much. 314 00:11:46,200 --> 00:11:47,066 Mmm-hmm. 315 00:11:49,300 --> 00:11:50,400 That's fantastic. 316 00:11:50,400 --> 00:11:52,166 Order in, picadillo tico. 317 00:11:52,166 --> 00:11:55,367 After Triple-D, they added way more empanadas. 318 00:11:55,367 --> 00:11:57,266 [Jinette] Here's your picadillo tico empanada. 319 00:11:57,266 --> 00:12:00,200 [man] The picadillo tico empanada is a new empanada. 320 00:12:00,200 --> 00:12:02,967 It's got some vegetables, some onions, some ground beef in it. 321 00:12:02,967 --> 00:12:07,000 And it is for sure, like, one of my new favorites. 322 00:12:07,000 --> 00:12:10,967 So we'll start with some oil, tomatoes, bell peppers, 323 00:12:10,967 --> 00:12:14,166 celery, onions, garlic. 324 00:12:14,166 --> 00:12:18,300 Add some salt, black pepper, coriander, oregano, cumin. 325 00:12:18,300 --> 00:12:19,767 This is green plantain here. 326 00:12:19,767 --> 00:12:21,834 It's been boiled in salt water with bay leaves. 327 00:12:24,166 --> 00:12:25,767 It is a colt 45 sauce. 328 00:12:27,000 --> 00:12:30,100 -Colt 45 sauce? -It has all the ingredients. 329 00:12:30,100 --> 00:12:31,800 It's loaded. See? 330 00:12:31,800 --> 00:12:33,567 -You're crazy. -[laughs] 331 00:12:33,567 --> 00:12:37,667 So we're going to put bell pepper, carrots, onion. 332 00:12:37,667 --> 00:12:40,066 -[Guy] Celery. -Cilantro. 333 00:12:40,066 --> 00:12:41,567 A whole bunch of it. 334 00:12:41,567 --> 00:12:43,667 -Black pepper, salt. -Salt. 335 00:12:43,667 --> 00:12:46,000 -Cumin. And... -Oregano. 336 00:12:46,000 --> 00:12:48,367 [Jinette] Tomatoes and water. 337 00:12:48,367 --> 00:12:51,767 This is gonna boil like an hour. 338 00:12:51,767 --> 00:12:54,166 [Marco] So while I'm letting that simmer for about 15 minutes, 339 00:12:54,166 --> 00:12:55,900 we're gonna go ahead and get started on the beef. 340 00:12:55,900 --> 00:12:57,066 Onions first. 341 00:12:57,800 --> 00:13:01,166 Garlic, the ground beef, black pepper. 342 00:13:01,166 --> 00:13:05,734 Salt, cumin, few bay leaves in there, colt 45 sauce. 343 00:13:06,867 --> 00:13:09,266 Let this cook for about 20 minutes on a low heat. 344 00:13:09,266 --> 00:13:11,000 Add some fresh cilantro. 345 00:13:11,000 --> 00:13:13,767 Now we're gonna add that vegetable blend with the plantains. 346 00:13:13,767 --> 00:13:16,967 And this is ready to go as a feeling for the picadillo tico empanada. 347 00:13:19,367 --> 00:13:22,100 it's ready for the deep fryer. 348 00:13:22,100 --> 00:13:25,333 So those are gonna be in there for two and a half minutes until they're golden brown. 349 00:13:27,700 --> 00:13:29,266 This here is gonna be our house salsa verde, 350 00:13:29,266 --> 00:13:31,266 that we pair all of our empanadas with. 351 00:13:31,266 --> 00:13:33,467 And our picadillo tico empanada. 352 00:13:33,467 --> 00:13:35,367 Here's your picadillo tico. 353 00:13:35,367 --> 00:13:39,166 It's delicious. It's super seasoned and savory. 354 00:13:39,166 --> 00:13:44,367 The filling is really moist. A perfect mix of like, tangy and spice. 355 00:13:44,367 --> 00:13:47,967 It's just very enjoyable, and then you dip it in that amazing green salsa. 356 00:13:47,967 --> 00:13:49,166 Oh, it's heaven. 357 00:13:49,166 --> 00:13:51,100 [Lou] Here's your hearty artichoke empanada. 358 00:13:51,100 --> 00:13:54,567 It's got mushrooms, spinach, cheese, obviously, artichoke. 359 00:13:54,567 --> 00:13:56,767 First, we're making our achiote seasoned potatoes. 360 00:13:56,767 --> 00:13:59,166 We're going to start with some oil, onions, 361 00:13:59,867 --> 00:14:01,433 garlic, boiled potatoes. 362 00:14:02,200 --> 00:14:04,600 Our achiote seasoning. 363 00:14:04,600 --> 00:14:07,567 And now we're going to add black pepper to it. Oregano. 364 00:14:07,567 --> 00:14:11,667 And we're just gonna blend all of these ingredients and seasonings on a low heat. 365 00:14:11,667 --> 00:14:13,300 And then we're gonna move on to the preparation 366 00:14:13,300 --> 00:14:14,967 of the mushrooms and the spinach. 367 00:14:14,967 --> 00:14:17,166 We'll start with some oil again. Quarter cup. 368 00:14:17,166 --> 00:14:19,600 White onion, garlic, white mushrooms. 369 00:14:19,600 --> 00:14:21,567 We're going to add the spinach next. 370 00:14:21,567 --> 00:14:24,367 Some butter, salt, pepper. 371 00:14:24,367 --> 00:14:27,100 This reduces in less than two minutes. 372 00:14:27,100 --> 00:14:29,367 And then we're gonna add the cream cheese, 373 00:14:29,367 --> 00:14:33,266 some mozzarella cheese, shredded, mayonnaise, achiote seasoned potatoes. 374 00:14:33,266 --> 00:14:35,867 And then the star of the show, the artichoke hearts. 375 00:14:35,867 --> 00:14:37,100 Blend them together like that. 376 00:14:37,100 --> 00:14:40,266 So now this is ready to be used as a filling for the empanada. 377 00:14:40,266 --> 00:14:41,767 We'll start with the dough here. 378 00:14:41,767 --> 00:14:44,166 We're gonna get a nice balance of the ingredients in there. 379 00:14:46,000 --> 00:14:48,000 They're gonna deep fry for two and a half minutes. 380 00:14:48,000 --> 00:14:48,867 All right, here we go. 381 00:14:48,867 --> 00:14:50,667 Looking golden brown delicious. 382 00:14:50,667 --> 00:14:53,367 And here it is, the hearty artichoke empanada. 383 00:14:53,367 --> 00:14:55,066 Order up, hearty artichoke empanada. 384 00:14:55,066 --> 00:14:57,867 Obviously, it has that strong artichoke flavor. 385 00:14:57,867 --> 00:15:00,467 But the cheese really brings everything all together. 386 00:15:00,467 --> 00:15:03,266 It's like the perfect blend. It's delicious. 387 00:15:03,266 --> 00:15:06,367 Veggie torta, order up for Triple-D Nation. 388 00:15:06,367 --> 00:15:08,500 The taste you give to the food, 389 00:15:08,500 --> 00:15:10,567 that's what makes the empanada good. 390 00:15:10,567 --> 00:15:12,667 -The sabor. -[in Spanish] El sabor. 391 00:15:15,367 --> 00:15:16,867 [Guy in English] Coming up in Memphis... 392 00:15:16,867 --> 00:15:18,066 I like the way you roll. 393 00:15:18,066 --> 00:15:21,467 A classic barbecue spot serving all kinds of surprises. 394 00:15:21,467 --> 00:15:22,900 Winner winner Cornish hen dinner. 395 00:15:22,900 --> 00:15:25,567 And giving everyone all the feels. 396 00:15:25,567 --> 00:15:29,166 So tender, so juicy. I think you just fall in love. 397 00:15:29,166 --> 00:15:31,433 I need one slab for Triple-D Nation. 398 00:15:34,266 --> 00:15:37,100 One of the great things I love about barbecue is that it isn't all the same. 399 00:15:37,100 --> 00:15:39,567 Every great joint has its own twist. 400 00:15:39,567 --> 00:15:42,867 And during the Great Memphis Barbecue tour of 2008, 401 00:15:42,867 --> 00:15:45,100 I found this small family run restaurant 402 00:15:45,100 --> 00:15:48,767 chock-full of rare recipes and secret ingredients. 403 00:15:48,767 --> 00:15:53,300 That classified information is still in their vault three generations later. 404 00:15:53,300 --> 00:15:55,066 Let's check out the Cozy Corner. 405 00:15:59,100 --> 00:16:01,100 I need a rib end plate, please. 406 00:16:01,100 --> 00:16:04,967 When you come to Memphis the first stop gotta be the Cozy Corner. 407 00:16:04,967 --> 00:16:06,066 [man] I'll have a four bone. 408 00:16:06,066 --> 00:16:09,567 Barbecue just delicious, always consistent, always fresh. 409 00:16:09,567 --> 00:16:12,166 One bite, mmm. So delicious. 410 00:16:12,166 --> 00:16:13,600 [Guy] And all that flavor is thanks 411 00:16:13,600 --> 00:16:16,767 to the late great Raymond Robinson and his wife, Desiree, 412 00:16:16,767 --> 00:16:19,433 who became the pit boss after he passed away, 413 00:16:20,600 --> 00:16:23,567 Did you think that it would go on this long? 414 00:16:23,567 --> 00:16:24,867 I mean, this is 30 years now. 415 00:16:24,867 --> 00:16:26,100 [Desiree] No, I didn't. 416 00:16:26,100 --> 00:16:29,333 Nor did I think I would ever be working here. 417 00:16:29,767 --> 00:16:31,667 And now look at you. 418 00:16:31,667 --> 00:16:36,166 Then, in 2009, she passed the tongs down to her grandson, Bobby, 419 00:16:36,166 --> 00:16:39,066 One slab, mild, two pounds of baloney. 420 00:16:39,066 --> 00:16:40,700 [woman] This is one of the few restaurants in Memphis 421 00:16:40,700 --> 00:16:42,467 that has held its own that long, 422 00:16:42,467 --> 00:16:44,967 and the third generation is now running it. 423 00:16:44,967 --> 00:16:47,467 Same recipes and everything. 424 00:16:47,467 --> 00:16:49,200 [Desiree] We use this on lots of stuff. 425 00:16:49,200 --> 00:16:51,600 Eggs, cornbread, bloody Marys. 426 00:16:51,600 --> 00:16:53,066 I like the way you roll. 427 00:16:53,066 --> 00:16:55,400 Every meat we have gets dry rub put on it. 428 00:16:55,400 --> 00:16:58,100 So we'll start here with the chili powder, 429 00:16:58,100 --> 00:17:01,200 paprika, black pepper, and our salt, 430 00:17:01,200 --> 00:17:03,467 light brown sugar, granulated garlic. 431 00:17:03,467 --> 00:17:07,700 And then we just mix it up and give it a good thrashing down in there. 432 00:17:07,700 --> 00:17:10,600 There are a few other ingredients that are secret. 433 00:17:10,600 --> 00:17:12,166 -Can I taste it? -Sure. 434 00:17:13,367 --> 00:17:15,433 -It's Captain Crunch. -[laughs] 435 00:17:17,000 --> 00:17:19,000 I need a Cornish hen for Guy, please. 436 00:17:19,000 --> 00:17:20,667 [woman] Cozy Corner is the only place in Memphis 437 00:17:20,667 --> 00:17:22,667 where you can get a barbecue Cornish hen. 438 00:17:22,667 --> 00:17:24,333 Winner winner Cornish hen dinner. 439 00:17:25,667 --> 00:17:27,000 So we just sprinkle this on. 440 00:17:27,000 --> 00:17:29,000 Now, how long is this gonna go on the barbecue for? 441 00:17:29,000 --> 00:17:30,233 Until it gets done. 442 00:17:30,600 --> 00:17:31,667 Okay. 443 00:17:31,667 --> 00:17:33,867 Somebody's there, turning and watching. 444 00:17:33,867 --> 00:17:35,467 And when it gets done, they take it off. 445 00:17:35,467 --> 00:17:38,367 -[Guy] Look at that. Those are pretty. -Thank you. 446 00:17:38,367 --> 00:17:39,934 Pull it right off of there. 447 00:17:40,467 --> 00:17:42,567 Mmm. That's tender. 448 00:17:42,567 --> 00:17:44,000 So the rub's not too spicy. 449 00:17:44,000 --> 00:17:45,467 Nice crunch on the skin. 450 00:17:45,467 --> 00:17:46,900 I mean, where is this in the one to ten? 451 00:17:46,900 --> 00:17:49,166 -Is this in the top? -This is ten. 452 00:17:49,166 --> 00:17:50,467 This is ten? 453 00:17:50,467 --> 00:17:51,667 [man] We got three wings going out. 454 00:17:51,667 --> 00:17:52,867 A lot of meats to choose from. 455 00:17:52,867 --> 00:17:55,467 So you come, you got your hands full, making a choice. 456 00:17:55,467 --> 00:17:57,467 [man] I need a half slab plate, please. 457 00:17:57,467 --> 00:17:59,367 My favorite is probably the rib plate. 458 00:17:59,367 --> 00:18:02,100 They're always tender. They're always juicy. 459 00:18:02,100 --> 00:18:05,700 We're gonna go ahead and get our slabs seasoned up and ready to cook. 460 00:18:05,700 --> 00:18:08,867 After it's marinated overnight, put 'em on the pit. 461 00:18:08,867 --> 00:18:11,967 Okay, so those go down, and those are gonna cook precisely until... 462 00:18:11,967 --> 00:18:14,767 -They get done. -Very nice. 463 00:18:14,767 --> 00:18:15,834 It's a new culinary term. 464 00:18:19,400 --> 00:18:20,367 And there you have it. 465 00:18:20,367 --> 00:18:21,967 Our famous ribs. 466 00:18:21,967 --> 00:18:23,367 [woman] I'll have a six bone. 467 00:18:23,367 --> 00:18:25,967 I like the texture. They're well-seasoned. 468 00:18:25,967 --> 00:18:26,967 Falling off bone 469 00:18:26,967 --> 00:18:30,233 So tender, so juicy. I think you just fall in love. 470 00:18:31,066 --> 00:18:33,600 Hey, I need six slabs dry for Guy. 471 00:18:33,600 --> 00:18:35,400 [Guy] Now how did you find out about the Cozy Corner? 472 00:18:35,400 --> 00:18:38,867 A cab driver, the guy who runs the guest house. 473 00:18:38,867 --> 00:18:40,467 Pretty much everybody we talked to. 474 00:18:40,467 --> 00:18:43,467 -So if you said barbecue, they said Cozy Corner? -Pretty much. 475 00:18:43,467 --> 00:18:46,800 The exposure that Triple-D brought was just amazing. 476 00:18:46,800 --> 00:18:49,266 In the last few years, we've expanded the kitchen. 477 00:18:49,266 --> 00:18:50,867 We've also expanded the dining room. 478 00:18:50,867 --> 00:18:52,867 It's almost twice the size of what it was. 479 00:18:52,867 --> 00:18:55,867 So the Triple-D Nation is just amazing. 480 00:18:55,867 --> 00:18:57,000 [Guy] All right. So brisket. 481 00:18:57,000 --> 00:18:58,667 Now, do we let this marinate at all? 482 00:18:58,667 --> 00:19:00,967 Do we let this soak in a bit or we just rub it and go? 483 00:19:00,967 --> 00:19:03,066 [Desiree] We rub it, put it on the pit and cook it. 484 00:19:03,066 --> 00:19:07,300 -I think we've got every square millimeter covered. -To the pit. 485 00:19:07,300 --> 00:19:08,300 [Guy] Very nice. 486 00:19:08,300 --> 00:19:09,567 We've got a lot of friends in there. 487 00:19:09,567 --> 00:19:12,667 A big party. Big flavor party. Look at that. 488 00:19:12,667 --> 00:19:14,734 Well, look at the smoke ring on that thing. 489 00:19:17,100 --> 00:19:19,967 Mmm. Great color. Nice bark. Good. 490 00:19:21,100 --> 00:19:22,867 -You love this, don't you? -I love it. 491 00:19:22,867 --> 00:19:25,200 I need a pork sandwich, please. 492 00:19:25,200 --> 00:19:27,166 Real Memphis style. The best you can find. 493 00:19:27,166 --> 00:19:30,066 I need two bologna sandwiches for Triple-D Nation. 494 00:19:30,066 --> 00:19:35,000 We cut 'em rather thick. And then we take our house. Cozy Corner rub. 495 00:19:35,000 --> 00:19:37,000 And we just season both sides. 496 00:19:37,000 --> 00:19:40,467 It goes on the pit for about 15 minutes to cook them on each side. 497 00:19:40,467 --> 00:19:43,066 So they've got a nice little grilled color. 498 00:19:43,066 --> 00:19:45,767 Build a sandwich. Our Cozy Corner barbecue sauce, 499 00:19:45,767 --> 00:19:47,266 a little coleslaw. 500 00:19:47,266 --> 00:19:49,734 And there you have it. Our Cozy Corner bologna sandwich. 501 00:19:50,567 --> 00:19:51,900 [man] I'll have two bologna plate. 502 00:19:51,900 --> 00:19:53,233 It's so juicy. 503 00:19:53,233 --> 00:19:56,567 Just that round steak. You just bite right into it with some cheese. 504 00:19:56,567 --> 00:19:57,800 All good to go. 505 00:19:57,800 --> 00:20:00,200 [woman] The flavor just comes all the way through the meat. 506 00:20:00,200 --> 00:20:01,500 You can't miss it in one bite. 507 00:20:01,500 --> 00:20:04,467 One bite make you want, "Hmm. I think I need two or three." 508 00:20:04,467 --> 00:20:06,100 I need a two bone plate mild. 509 00:20:06,100 --> 00:20:08,800 Cozy Corner is definitely one of the best restaurants in Memphis. 510 00:20:08,800 --> 00:20:10,467 Raymond had it on point, didn't he? 511 00:20:10,467 --> 00:20:11,667 Yes, he did. 512 00:20:11,667 --> 00:20:13,266 Mmm. Let me finish. 513 00:20:13,266 --> 00:20:15,367 [woman] I know good barbecue. 514 00:20:15,367 --> 00:20:17,667 And who ever back there got a lot of soul. 515 00:20:17,667 --> 00:20:19,000 -We're different. -We're different. 516 00:20:19,000 --> 00:20:20,400 -Yeah. -We dare to be different. 517 00:20:20,400 --> 00:20:21,834 Come prepared with an empty stomach. 518 00:20:24,800 --> 00:20:26,300 [woman] How's that bam bam coming? 519 00:20:26,300 --> 00:20:28,166 Well, folks, that's it for this road trip. 520 00:20:28,166 --> 00:20:30,166 All right. I need a half slab plate, please. 521 00:20:30,166 --> 00:20:31,800 Preparing this with our house salsa verde. 522 00:20:31,800 --> 00:20:33,934 But it's certainly not the end of the road. [laughs] 523 00:20:34,867 --> 00:20:35,900 Order up for Guy. 524 00:20:35,900 --> 00:20:38,300 I got a meatball grinder up, just like on Triple-D. 525 00:20:38,300 --> 00:20:40,066 Rib ends with barbecue spaghetti. 526 00:20:40,066 --> 00:20:42,166 Because we got a ton of joints to check out. 527 00:20:42,166 --> 00:20:43,266 Picadillo tico. 528 00:20:43,266 --> 00:20:44,467 All right. Thank you. 529 00:20:44,467 --> 00:20:45,600 [woman] Would you like anything else? 530 00:20:45,600 --> 00:20:47,367 Next time on Triple-D Nation. 531 00:20:47,367 --> 00:20:49,200 Today we're gonna make our spicy pig pizza. 532 00:20:49,200 --> 00:20:50,467 -Who are you talking to? -I don't know. Who am I... 533 00:20:50,467 --> 00:20:51,567 -You started looking like... -Where do I look? 534 00:20:51,567 --> 00:20:54,266 Today... Today we're gonna make... 535 00:20:54,266 --> 00:20:55,567 That's not nerve wracking or anything. 536 00:20:55,567 --> 00:20:58,100 Food Network's coming. Diners, Drive-Ins and Dives. 537 00:20:58,100 --> 00:21:00,166 -That's like an everyday thing. -Whatever.