1 00:00:01,200 --> 00:00:02,500 You know, people were asking me all the time. 2 00:00:02,500 --> 00:00:04,467 Hey, Guy, that one joint you checked out in that one city 3 00:00:04,467 --> 00:00:06,600 when you were doing triple D, how are they doing? 4 00:00:06,600 --> 00:00:08,433 You know, I don't know. We should check it out. 5 00:00:10,600 --> 00:00:13,500 Over the years, I've seen and tasted it all. 6 00:00:13,500 --> 00:00:15,266 This is ridiculous, dude. 7 00:00:15,266 --> 00:00:17,467 But it turns out it was only the beginning 8 00:00:17,467 --> 00:00:19,567 because Triple D joints have been blowing up 9 00:00:19,567 --> 00:00:21,867 and we're going back to see what's cooking. 10 00:00:22,800 --> 00:00:24,567 Like on this trip. 11 00:00:24,567 --> 00:00:26,433 Forget the drive ins and dives, 12 00:00:27,166 --> 00:00:28,367 because this time... 13 00:00:28,367 --> 00:00:31,266 bobbing for margarine in a hot pot of boiling water. 14 00:00:31,266 --> 00:00:32,500 ...it's all diner... 15 00:00:32,500 --> 00:00:34,266 This is a beginning of righteous hash. 16 00:00:34,266 --> 00:00:35,367 ...all the time. 17 00:00:35,367 --> 00:00:37,166 Everybody hungry? 18 00:00:37,166 --> 00:00:39,700 There's this breakfast and lunch joint in Atlanta... 19 00:00:39,700 --> 00:00:41,734 So it's hand to ham combat. 20 00:00:41,967 --> 00:00:43,500 [laughs] 21 00:00:43,500 --> 00:00:45,367 ...this Southwestern inspired spot 22 00:00:45,367 --> 00:00:47,100 in Scottsdale, Arizona. 23 00:00:47,100 --> 00:00:48,634 Just filled with flavor. 24 00:00:49,567 --> 00:00:52,567 And in San Antonio, Texas, a pancake place... 25 00:00:52,567 --> 00:00:54,767 -You're gonna do the flip? -I'll do the flip. 26 00:00:55,500 --> 00:00:56,500 -Ooh, that's crispy. -[whistles] 27 00:00:56,500 --> 00:00:58,567 ...you'll literally fall in love with. 28 00:00:58,567 --> 00:01:01,100 Sorry, man. [laughs] 29 00:01:01,100 --> 00:01:05,900 Familiar faces, new places and more off the hook flavors. 30 00:01:05,900 --> 00:01:07,567 This is Triple D Nation. 31 00:01:14,066 --> 00:01:16,567 So there's a time in your life when a family tradition 32 00:01:16,567 --> 00:01:20,100 becomes kind of like the cornerstone of your food foundation. 33 00:01:20,100 --> 00:01:21,667 For me at a young age, it was simple. 34 00:01:21,667 --> 00:01:23,367 Grits, ham and red eye gravy. 35 00:01:23,367 --> 00:01:25,667 And as an adult, it's still the same. 36 00:01:25,667 --> 00:01:29,500 So back in 2008, when I found a diner in Atlanta, Georgia, 37 00:01:29,500 --> 00:01:33,300 that was plating that, you know, I had to stop in for breakfast. 38 00:01:33,300 --> 00:01:34,567 By the way, they have lunch, too. 39 00:01:34,567 --> 00:01:35,567 And desserts. 40 00:01:35,567 --> 00:01:37,233 This is the Silver Skillet. 41 00:01:41,000 --> 00:01:42,367 [man] Country fried steak. 42 00:01:42,367 --> 00:01:44,567 Diners, Drive-Ins, and Dives is perfect 43 00:01:44,567 --> 00:01:47,100 for the silver skillet because the food is great. 44 00:01:47,100 --> 00:01:48,266 You can tell that it's homemade. 45 00:01:48,266 --> 00:01:50,367 [woman] Sausage and eggs. 46 00:01:50,367 --> 00:01:52,700 If you want great comfort food 47 00:01:52,700 --> 00:01:55,567 with Southern flavors, this is the place for you. 48 00:01:55,567 --> 00:01:58,300 [man] Pork chops, lima beans and white gravy. 49 00:01:58,300 --> 00:02:01,567 I grew up on this type of foods, so I know it well and love it. 50 00:02:02,667 --> 00:02:04,667 [Guy] Well, lots of folks grew up on this food 51 00:02:04,667 --> 00:02:06,667 since Teresa Breckenridge's dad 52 00:02:06,667 --> 00:02:09,367 started serving it back in 1967. 53 00:02:09,367 --> 00:02:12,200 My father had the restaurant for 20 years. 54 00:02:12,200 --> 00:02:14,967 Diners driving and dives started, what season were you? 55 00:02:14,967 --> 00:02:17,100 -Do you remember? -It was 2008. 56 00:02:17,100 --> 00:02:20,567 [Guy] It was places like yours that got people to go, 57 00:02:20,567 --> 00:02:23,100 "Wait a second. They're authentic in what they're doing, 58 00:02:23,100 --> 00:02:25,367 and they're authentic in the way they've done it, 59 00:02:25,367 --> 00:02:27,367 and they're really staying true to who they are." 60 00:02:27,367 --> 00:02:29,266 And you kept doing it the way it was done. 61 00:02:29,266 --> 00:02:30,900 If it ain't broke, don't fix it. 62 00:02:30,900 --> 00:02:32,467 -Yeah. -That's the beauty of it, 63 00:02:32,467 --> 00:02:34,967 because people need consistency in this world. 64 00:02:34,967 --> 00:02:36,400 [man] Silver Skillet burger. 65 00:02:36,400 --> 00:02:41,567 Of course, the food is great. I get the country ham, red eye, gravy, grits. 66 00:02:41,567 --> 00:02:43,567 -Do you like grits? -Love grits. 67 00:02:43,567 --> 00:02:45,000 This is the ratio? 68 00:02:45,000 --> 00:02:46,800 -Yes. Serious. -[whistles] 69 00:02:46,800 --> 00:02:48,600 Next on Diners Drive-Ins and Dives, 70 00:02:48,600 --> 00:02:52,567 -it's bobbing for margarine in a hot pot of boiling water. -[laughing] 71 00:02:52,567 --> 00:02:55,100 [Teresa] A little salt. Now we add the grits. 72 00:02:55,100 --> 00:02:56,700 Now go to a simmer and cover. 73 00:02:56,700 --> 00:02:58,867 That's right. This is the lid for this pot, 74 00:02:58,867 --> 00:03:02,000 -[Guy] Circa... -1956. 75 00:03:02,000 --> 00:03:04,600 [Guy] I just want to taste them in their natural state. 76 00:03:04,600 --> 00:03:08,367 Mm. These are tasty. I love grits. Now we're gonna do ham. 77 00:03:08,367 --> 00:03:09,700 Each piece we do this to? 78 00:03:09,700 --> 00:03:12,400 [Teresa] Every piece hand trimmed. 79 00:03:12,400 --> 00:03:16,233 So it's hand to ham combat. [laughs] 80 00:03:18,066 --> 00:03:19,467 They have to have the bone in them. 81 00:03:19,467 --> 00:03:21,767 Bone in for country ham. Soy sauce. 82 00:03:21,767 --> 00:03:24,667 Wow, a little salty. Then that's brown sugar. 83 00:03:24,667 --> 00:03:26,900 -[Teresa] Light brown sugar. -Paprika. 84 00:03:26,900 --> 00:03:28,634 This is a secret sauce. 85 00:03:30,200 --> 00:03:31,367 That's Cola. 86 00:03:31,367 --> 00:03:33,600 Ham, now is going to go in the magic mixture. 87 00:03:33,600 --> 00:03:34,767 [Teresa] Marinates overnight. 88 00:03:34,767 --> 00:03:36,433 You're gonna drag that over my tennies? 89 00:03:38,066 --> 00:03:39,266 How do we make the red eye gravy? 90 00:03:39,266 --> 00:03:42,867 We take the juice, add our hot coffee. 91 00:03:42,867 --> 00:03:44,300 [Guy] And that is the red eye gravy? 92 00:03:44,300 --> 00:03:46,266 That's the red eye gravy. 93 00:03:46,266 --> 00:03:48,734 Red eye gravy, a bowl of grits. Good to go. 94 00:03:49,867 --> 00:03:52,834 Mm. I'm really happy that you use the side with the bone. 95 00:03:53,166 --> 00:03:54,500 That's the best. 96 00:03:54,500 --> 00:03:56,400 Let me just try the gravy now. 97 00:03:56,400 --> 00:03:59,467 Mm. You can tell I don't like this at all. 98 00:03:59,467 --> 00:04:03,567 At that point, you were really day to day locals only. 99 00:04:03,567 --> 00:04:05,100 All of a sudden, these triple D people come in. 100 00:04:05,100 --> 00:04:07,266 -What was it like? -It's just amazing that people 101 00:04:07,266 --> 00:04:10,867 from all over the world and locals didn't even know we were there. 102 00:04:10,867 --> 00:04:12,100 It was just awesome. 103 00:04:12,100 --> 00:04:14,100 Everybody hungry? 104 00:04:14,100 --> 00:04:15,300 At this point, I think I've probably had 105 00:04:15,300 --> 00:04:16,567 nearly everything on the menu 106 00:04:16,567 --> 00:04:18,700 and there's yet to be anything I didn't like. 107 00:04:18,700 --> 00:04:19,867 [man] Mashed potato and gravy. 108 00:04:19,867 --> 00:04:22,400 We were talking about the menu and I said, "How's the menu?" 109 00:04:22,400 --> 00:04:24,667 They said, "The same." 110 00:04:24,667 --> 00:04:25,767 Yeah, they changed a couple of things. 111 00:04:25,767 --> 00:04:26,867 They put meatloaf on. 112 00:04:26,867 --> 00:04:28,266 [man] Meat loaf, red sauce. 113 00:04:28,867 --> 00:04:30,400 [Teresa] We have ground beef. 114 00:04:30,400 --> 00:04:36,467 Add breadcrumbs, milk, onions, peppers, garlic, Worcestershire sauce, 115 00:04:36,467 --> 00:04:41,800 salt, pepper, oregano, eggs, and we mix it all together. 116 00:04:41,800 --> 00:04:47,266 We'll form it in a loaf pan and bake it at 350 degrees for one hour. 117 00:04:47,266 --> 00:04:48,867 We serve our meat loaf 118 00:04:48,867 --> 00:04:52,200 with our house homemade red sauce. 119 00:04:52,200 --> 00:04:54,400 We boiled diced tomatoes with salt, 120 00:04:54,400 --> 00:04:57,300 pepper, oregano and parsley flakes. 121 00:04:57,300 --> 00:05:01,033 After it's simmered, we add ketchup and blend it up. 122 00:05:03,767 --> 00:05:05,367 Meat loaf with the red sauce. 123 00:05:05,367 --> 00:05:07,467 The meat loaf is moist and tender. 124 00:05:07,467 --> 00:05:08,867 [man] In the South, we tend to like 125 00:05:08,867 --> 00:05:11,400 more of a soft meat loaf that really brings the flavor out. 126 00:05:11,400 --> 00:05:12,667 You can really savor it. 127 00:05:12,667 --> 00:05:15,367 The red sauce is much better than the standard ketchup 128 00:05:15,367 --> 00:05:18,467 that you'll get anyplace else, much better than mom's. 129 00:05:18,467 --> 00:05:20,867 Meat loaf for the Triple D Nation. 130 00:05:20,867 --> 00:05:22,367 [Teresa] Everybody that comes in, 131 00:05:22,367 --> 00:05:25,667 they wanted to know where you sat, what you ate. 132 00:05:25,667 --> 00:05:27,667 They come in and they said, we saw this. 133 00:05:27,667 --> 00:05:28,834 That's why we're here. 134 00:05:29,867 --> 00:05:30,700 [Guy] And up next... 135 00:05:30,700 --> 00:05:32,200 They may have come in because of me. 136 00:05:32,200 --> 00:05:33,300 Ah! 137 00:05:33,300 --> 00:05:34,567 -You want it in a go box? -Should have a drive-in here. 138 00:05:34,567 --> 00:05:36,667 But they're coming back for this. 139 00:05:36,667 --> 00:05:38,000 You can't beat this one. 140 00:05:38,000 --> 00:05:39,634 I'm glad there's ten more years coming. 141 00:05:42,800 --> 00:05:43,867 [Guy] I'm back in Atlanta, 142 00:05:43,867 --> 00:05:45,667 checking in on a family run restaurant 143 00:05:45,667 --> 00:05:49,467 that's been serving Southern specialties for over 65 years. 144 00:05:49,467 --> 00:05:51,300 -All good? All right. -It's good. 145 00:05:51,300 --> 00:05:53,266 -How old were you when you took it over? -Thirty-three. 146 00:05:53,266 --> 00:05:56,100 [Guy] Where you got it from and where you've taken it to, 147 00:05:56,100 --> 00:05:59,467 did you ever think this is what you would be doing? 148 00:05:59,467 --> 00:06:00,667 No. [chuckles] 149 00:06:00,667 --> 00:06:03,800 -Country fried steak. -[man] It's classic diner food. 150 00:06:03,800 --> 00:06:04,867 It's a homey atmosphere. 151 00:06:04,867 --> 00:06:06,266 [man] Pancake's going down. 152 00:06:06,266 --> 00:06:08,300 It's a connection to the kind of food I grew up with, 153 00:06:08,300 --> 00:06:10,367 whether it's breakfast or lunch, either way. 154 00:06:10,367 --> 00:06:12,634 [man] I need that burger going, please. 155 00:06:13,667 --> 00:06:15,767 Besides a good Southern food. 156 00:06:15,767 --> 00:06:18,266 [man] Mac and cheese side order up. 157 00:06:18,266 --> 00:06:20,467 The Mac and cheese, phenomenal. 158 00:06:20,467 --> 00:06:24,100 [Teresa] We start by making our roux with butter and flour. 159 00:06:24,100 --> 00:06:27,667 We'll season with some paprika, salt and pepper. 160 00:06:27,667 --> 00:06:30,567 Then we add warm milk and half and half. 161 00:06:30,567 --> 00:06:33,100 And finally we add the cheese. 162 00:06:33,100 --> 00:06:36,700 Then we'll boil off our pasta al dente. 163 00:06:36,700 --> 00:06:42,000 Strain the pasta, add the cheese sauce and even add more cheese. 164 00:06:42,000 --> 00:06:44,867 And it's going to be transferred to a hotel pan. 165 00:06:44,867 --> 00:06:46,967 Top it off with more cheese. 166 00:06:46,967 --> 00:06:51,567 Bake it off in an oven at 350 degrees for about 25 minutes. 167 00:06:51,567 --> 00:06:56,567 Then an additional five minutes uncovered to give it that nice crust. 168 00:06:57,166 --> 00:06:58,567 [man 1] Mac and cheese up. 169 00:06:58,567 --> 00:07:00,166 [man 2] Mac and cheese, it's very creamy. 170 00:07:00,166 --> 00:07:02,367 You get a lot of cheese flavor out of it. 171 00:07:02,367 --> 00:07:05,767 Fantastic. It's like my mom used to make growing up. 172 00:07:05,767 --> 00:07:07,700 Oh! Mac and cheese. Love it. 173 00:07:07,700 --> 00:07:09,100 You can't beat this one. 174 00:07:09,100 --> 00:07:10,667 [Teresa] Lemon icebox pie. 175 00:07:10,667 --> 00:07:12,600 -Icebox means it's kept cold? -Right. 176 00:07:12,600 --> 00:07:14,867 -Okay, but it gets baked. -Yes. 177 00:07:14,867 --> 00:07:17,166 Eggs, sweetened condensed milk, lemons. 178 00:07:17,166 --> 00:07:18,533 On guard. 179 00:07:19,000 --> 00:07:20,066 [chuckles] 180 00:07:20,066 --> 00:07:21,166 Squeeze 'em by hand. 181 00:07:21,166 --> 00:07:22,467 You still have one lemon left. 182 00:07:22,467 --> 00:07:24,333 You've been playing around, and I've been working. 183 00:07:24,867 --> 00:07:26,233 You're not gonna win. 184 00:07:26,900 --> 00:07:28,667 Ah! 185 00:07:28,667 --> 00:07:30,300 -It's gonna fit? -[Teresa] It will fit. 186 00:07:30,300 --> 00:07:31,367 [Guy] It's like you've done this before. 187 00:07:31,367 --> 00:07:33,567 -A few times. -And now we're gonna hit it with what? 188 00:07:33,567 --> 00:07:35,066 [Teresa] Little vanilla wafers. 189 00:07:35,066 --> 00:07:36,567 -Now we bake it? -20 minutes. 190 00:07:36,567 --> 00:07:37,800 Then you let it cool down. 191 00:07:37,800 --> 00:07:39,867 -Now we hit it with a little... -Cream topping. 192 00:07:39,867 --> 00:07:41,000 Well, I like that. 193 00:07:41,000 --> 00:07:42,367 Little crunch on top. You know it'd be nice 194 00:07:42,367 --> 00:07:43,834 if there's a little lemon zest. 195 00:07:46,000 --> 00:07:48,533 But, you know, a different day, of course. 196 00:07:48,867 --> 00:07:50,266 [whistles] 197 00:07:50,266 --> 00:07:53,433 With a piece that big, I'm gonna have to push the Camaro to my next diner. 198 00:07:54,667 --> 00:07:56,567 Mm. It's not overly sweet. 199 00:07:56,567 --> 00:07:58,500 -No. -A little amount of citrus. 200 00:07:58,500 --> 00:08:01,000 Just enough tart to kind of... 201 00:08:01,000 --> 00:08:02,066 It does a little bit. 202 00:08:02,066 --> 00:08:03,100 It lets you know it's there. 203 00:08:03,100 --> 00:08:04,000 A little pucker. 204 00:08:04,000 --> 00:08:05,567 Hamburger fries. 205 00:08:05,567 --> 00:08:07,400 [Guy] That's what started Triple D. 206 00:08:07,400 --> 00:08:09,100 So you're really a pioneer, my friend. 207 00:08:09,100 --> 00:08:10,500 Who could have done it without you? 208 00:08:10,500 --> 00:08:12,200 Okay, pork chops. 209 00:08:12,200 --> 00:08:13,867 [man] Silver Skillet is often very busy, 210 00:08:13,867 --> 00:08:15,500 but everybody waits because it's worth it. 211 00:08:15,500 --> 00:08:16,467 [Guy] What's the future? 212 00:08:16,467 --> 00:08:17,667 Who's going to take over for you 213 00:08:17,667 --> 00:08:19,200 when you want to go on a vacation? 214 00:08:19,200 --> 00:08:20,200 I don't know. 215 00:08:20,200 --> 00:08:21,934 I just signed a ten-year lease. 216 00:08:22,867 --> 00:08:24,700 If I can make it ten more years. 217 00:08:24,700 --> 00:08:26,867 If you can make it ten more years. 218 00:08:26,867 --> 00:08:28,967 You make it look easy. 219 00:08:28,967 --> 00:08:30,667 -Well... [laughs] -That's awesome. 220 00:08:30,667 --> 00:08:32,333 I'm glad there's ten more years coming. 221 00:08:36,166 --> 00:08:38,467 And coming up in San Antonio, Texas... 222 00:08:38,467 --> 00:08:40,200 Every bite's coming from flavor town. 223 00:08:40,200 --> 00:08:41,767 [Guy] It's not what you say... 224 00:08:41,767 --> 00:08:43,867 - Fanafloffin farfenlugen? -Pfanne cooking. 225 00:08:43,867 --> 00:08:45,967 ...but how you taste it that matters. 226 00:08:45,967 --> 00:08:47,600 -Rock star, man. -Rock star. 227 00:08:47,600 --> 00:08:49,166 You've got to try it. I'm not kidding you. 228 00:08:49,166 --> 00:08:51,033 I got chocolate cakes on the flip. 229 00:08:55,767 --> 00:08:58,567 This is made for a culinary TV movie. 230 00:08:58,567 --> 00:09:02,700 A hotel restaurant vet, been cooking since he was 13 years old. 231 00:09:02,700 --> 00:09:08,567 Returns to San Antonio, Texas, to open the mega breakfast and lunch joint. 232 00:09:08,567 --> 00:09:12,367 This hometown hit made its small screen debut back in 2011, 233 00:09:12,367 --> 00:09:15,266 and it's been drawing crowds here ever since. 234 00:09:15,266 --> 00:09:17,700 At three different locations around town, 235 00:09:17,700 --> 00:09:20,133 this is Magnolia Pancake Haus. 236 00:09:23,066 --> 00:09:24,767 [man] Bananas Foster French for Denise. 237 00:09:24,767 --> 00:09:25,867 [woman] It's not just pancakes. 238 00:09:25,867 --> 00:09:27,266 There's so much that you can have. 239 00:09:27,266 --> 00:09:28,467 [man 1] Chicken and waffle flight. 240 00:09:28,467 --> 00:09:31,266 [man 2] Guy coming here, he did pick the right spot. 241 00:09:31,266 --> 00:09:32,967 It's off the chart. Great. 242 00:09:32,967 --> 00:09:35,467 [Guy] Greatness that started with chef Robert Fleming, 243 00:09:35,467 --> 00:09:37,600 who counts on his daughter, Trisha Schleicher 244 00:09:37,600 --> 00:09:40,300 to keep the joint rising and shining these days. 245 00:09:40,300 --> 00:09:42,567 [Trisha] I got chocolate cakes on the flip. 246 00:09:43,467 --> 00:09:44,700 You're making it from scratch? 247 00:09:44,700 --> 00:09:45,767 -[Robert] Yep. -Ah. 248 00:09:45,767 --> 00:09:47,467 Hanging out with the pancakonator. 249 00:09:47,467 --> 00:09:50,767 -What are we making? -We're gonna make our signature apple Pfanne Kuchen. 250 00:09:50,767 --> 00:09:52,867 - Fanafloffin farfenlugen? -Pfanne cooking. 251 00:09:52,867 --> 00:09:54,166 Pfanne? 252 00:09:54,166 --> 00:09:55,266 Which is "pan" in German. 253 00:09:55,266 --> 00:09:56,967 -Okay. -And Kuchen, which is cake. 254 00:09:56,967 --> 00:09:59,166 So Granny Smith, my favorite apple. 255 00:09:59,166 --> 00:10:00,166 [Robert] We peel the apple. 256 00:10:00,166 --> 00:10:03,166 -Candy dandy apple twirler. -High speed, no drag. 257 00:10:03,166 --> 00:10:07,367 ♪ All the pfanne kuchen goes in the pan ♪ 258 00:10:07,367 --> 00:10:09,700 Just do a little quick whack on it and off into the pan. 259 00:10:09,700 --> 00:10:11,066 Let's make apples. 260 00:10:12,166 --> 00:10:13,567 [Robert] Brown sugar, cinnamon. 261 00:10:13,567 --> 00:10:14,567 We stir that in. 262 00:10:14,567 --> 00:10:15,667 [Guy] What are we into, brother? 263 00:10:15,667 --> 00:10:17,266 We're gonna make a little batter for the pfanne kuchen. 264 00:10:17,266 --> 00:10:18,500 Three eggs, whole milk. 265 00:10:18,500 --> 00:10:20,000 Vanilla. Whisk it up. 266 00:10:20,000 --> 00:10:21,767 -Salt. -Sugar, flour. 267 00:10:21,767 --> 00:10:22,867 Give it a little mix. 268 00:10:22,867 --> 00:10:24,367 This is super mega thin. 269 00:10:24,367 --> 00:10:27,266 This cooks up to be light and airy and foamy about like this. 270 00:10:27,266 --> 00:10:28,266 -Yeah. -Let's rock n' roll. 271 00:10:28,266 --> 00:10:31,567 Butter, a big old scoop of apple spiced brown sugar. 272 00:10:31,567 --> 00:10:34,767 -It's brown sugar, cinnamon and nutmeg. -Oh! 273 00:10:34,767 --> 00:10:36,467 [Robert] The apples are all caramelized. 274 00:10:36,467 --> 00:10:38,467 We'll put the batter into the middle of the pan. 275 00:10:38,467 --> 00:10:40,000 This is just ridiculous. 276 00:10:40,000 --> 00:10:41,467 This is an apple pancake scramble. 277 00:10:41,467 --> 00:10:42,734 -[Robert] Pretty close. -How long does this take? 278 00:10:42,734 --> 00:10:45,500 About ten minutes. It's gonna start to puff up around the edges. 279 00:10:45,500 --> 00:10:47,100 I'm gonna go to the oven now. 280 00:10:47,100 --> 00:10:48,467 All right. Some pfanne kuchen is done. 281 00:10:48,467 --> 00:10:49,867 -[Guy] Whoa! -Whipped cream. 282 00:10:49,867 --> 00:10:51,000 [Guy] You make the whipped cream yourself? 283 00:10:51,000 --> 00:10:52,000 -Yeah. -Of course you do. 284 00:10:52,000 --> 00:10:53,467 Powdered sugar. 285 00:10:53,467 --> 00:10:55,533 [Guy] Look at that right there. Look at the gooey apple. 286 00:10:56,867 --> 00:10:59,000 Mm. There's real texture to it. 287 00:10:59,000 --> 00:11:00,667 You got something to bite into. 288 00:11:00,667 --> 00:11:03,166 When that sugar caramelizes on the bottom 289 00:11:03,166 --> 00:11:04,800 and builds that crust around the edge, 290 00:11:04,800 --> 00:11:06,400 rock star man, rock star. 291 00:11:06,400 --> 00:11:08,066 You've got to try it. I'm not kidding you. 292 00:11:08,066 --> 00:11:10,066 I got bacon sidecakes coming up. 293 00:11:10,066 --> 00:11:12,467 [Robert] You know, after Guy came, business exploded. 294 00:11:12,467 --> 00:11:13,667 Panic cooking, panic cooking, panic cooking, 295 00:11:13,667 --> 00:11:15,300 I'm making them, left over right. 296 00:11:15,300 --> 00:11:18,100 I'm like, oh, my gosh, how many pfanne kuchens can a guy make in a day? 297 00:11:18,100 --> 00:11:20,300 That is one of my favorite go to's, 298 00:11:20,300 --> 00:11:22,667 but the waffles are great, friends with Benny's. 299 00:11:22,667 --> 00:11:23,867 There's a lot to choose from. 300 00:11:23,867 --> 00:11:26,000 -Brisket hash. -It's not corned beef hash. 301 00:11:26,000 --> 00:11:28,667 It's South Texas. It's delicious. 302 00:11:28,667 --> 00:11:31,967 So we started with the corned beef hash that my dad came up with. 303 00:11:31,967 --> 00:11:33,767 This is a beginning of righteous hash. 304 00:11:33,767 --> 00:11:35,000 [Robert] Let's start with some potatoes. 305 00:11:35,000 --> 00:11:37,100 Add our garlic onion puree. 306 00:11:37,100 --> 00:11:40,300 Ridiculous amounts of corned beef. 307 00:11:40,300 --> 00:11:41,266 It's mixed together. 308 00:11:41,266 --> 00:11:42,900 You going flat top or saute pan? 309 00:11:42,900 --> 00:11:44,567 Saute pan. Are you gonna do the flip? 310 00:11:44,567 --> 00:11:45,634 [Guy] I'll do the flip. 311 00:11:46,567 --> 00:11:48,767 -Ooh, that's crispy. -[whistles] Hash. 312 00:11:48,767 --> 00:11:50,567 -And your favorite thing. -Chicken in the pool... 313 00:11:50,567 --> 00:11:51,634 [Robert] ...doing the backstroke. 314 00:11:53,567 --> 00:11:55,100 Mm. Big flavor. 315 00:11:55,100 --> 00:11:57,867 I don't know what to say. It's awkward. The... 316 00:11:57,867 --> 00:11:59,166 Sorry, man. 317 00:11:59,867 --> 00:12:00,967 It's okay, Guy. 318 00:12:00,967 --> 00:12:02,266 Now we're going to go ahead and get started. 319 00:12:02,266 --> 00:12:04,800 Making our brisket for the brisket hash. 320 00:12:04,800 --> 00:12:09,000 Kosher salt, black pepper, thyme, granulated garlic, 321 00:12:09,000 --> 00:12:10,567 paprika, white pepper. 322 00:12:10,567 --> 00:12:12,467 Mix this rub up. I'm gonna go ahead 323 00:12:12,467 --> 00:12:13,900 and put it on that brisket. 324 00:12:13,900 --> 00:12:15,233 Even spread. 325 00:12:15,233 --> 00:12:17,900 And then we'll turn it over and do the same thing on the other side. 326 00:12:17,900 --> 00:12:20,000 Cut it in half. Throw it in the smoker. 327 00:12:20,000 --> 00:12:22,667 It's going to be at 225 degrees for ten hours. 328 00:12:22,667 --> 00:12:24,467 We're gonna start on the potato portion now. 329 00:12:24,467 --> 00:12:27,567 We've got large onions here, chopped up granulated garlic, 330 00:12:27,567 --> 00:12:29,166 kosher salt, black pepper. 331 00:12:29,166 --> 00:12:30,533 We're gonna get that going. 332 00:12:32,767 --> 00:12:34,600 And we're gonna pour it in the potatoes. 333 00:12:34,600 --> 00:12:35,667 Mix it all in. 334 00:12:35,667 --> 00:12:37,000 That way, every bite, you know, 335 00:12:37,000 --> 00:12:38,467 coming from flavor town. 336 00:12:38,467 --> 00:12:39,834 We're ready to go on the grill. 337 00:12:41,066 --> 00:12:42,367 We got our brisket. 338 00:12:42,367 --> 00:12:43,767 We're gonna go ahead and shred it. 339 00:12:43,767 --> 00:12:45,266 We're getting a nice, fine chop. 340 00:12:45,266 --> 00:12:50,700 We've got our potatoes shredded and chopped brisket, cilantro, sauteed onions. 341 00:12:50,700 --> 00:12:52,500 The drippings from the brisket. 342 00:12:52,500 --> 00:12:54,100 Mix it all up. 343 00:12:54,100 --> 00:12:55,567 We're going to let that get working. 344 00:12:55,567 --> 00:12:56,800 Get a little golden brown. 345 00:12:56,800 --> 00:13:00,133 We're going to add in some tortilla strips and give it a flip. 346 00:13:01,367 --> 00:13:04,100 Add our brisket, scrambled eggs, 347 00:13:04,100 --> 00:13:06,000 and we top it off with our salsa verde. 348 00:13:06,000 --> 00:13:12,700 Chicken stock, tomatillos, chopped onions, diced garlic, cilantro, salt and pepper. 349 00:13:12,700 --> 00:13:13,900 Green Tabasco. 350 00:13:13,900 --> 00:13:15,367 Let it cook for an hour. 351 00:13:15,367 --> 00:13:16,967 Hit it with that immersion blender. 352 00:13:16,967 --> 00:13:18,767 Brisket hash with salsa verde. 353 00:13:18,767 --> 00:13:19,767 Brisket hash. 354 00:13:19,767 --> 00:13:22,667 Brisket has a wonderful smoky flavor to it. 355 00:13:22,667 --> 00:13:27,100 To add that barbecue with the breakfast menu, it's a perfect combination. 356 00:13:27,100 --> 00:13:29,567 We got brisket hash, scrambled with pancakes. 357 00:13:29,567 --> 00:13:32,533 This would stand up to any place in Texas. 358 00:13:33,800 --> 00:13:35,400 A chicken Monterey omelet. 359 00:13:35,400 --> 00:13:36,600 What's the future? 360 00:13:36,600 --> 00:13:39,200 You know, rocking along. Just keep doing the Magnolia. 361 00:13:39,200 --> 00:13:40,900 Maybe there's a second one on the horizon. 362 00:13:40,900 --> 00:13:45,266 A guy came and essentially triple D'd our world is what we say. 363 00:13:45,266 --> 00:13:47,667 Recently about six months ago, we moved our original location 364 00:13:47,667 --> 00:13:48,567 and made it bigger. 365 00:13:48,567 --> 00:13:50,266 Moved it about five minutes down the street. 366 00:13:50,266 --> 00:13:53,166 So we now have three locations in the San Antonio area. 367 00:13:53,166 --> 00:13:54,266 Rocking and rolling now. 368 00:13:54,266 --> 00:13:55,266 Magnolia waffle. 369 00:13:55,266 --> 00:13:56,767 [woman] All three other locations, 370 00:13:56,767 --> 00:13:58,100 feels like family when you come here. 371 00:13:58,100 --> 00:14:00,667 I can't wait to see how she continues to grow things. 372 00:14:00,667 --> 00:14:01,900 Granola short stack. 373 00:14:01,900 --> 00:14:03,400 You cook from the heart, man. 374 00:14:03,400 --> 00:14:05,166 You know, it's truly where we come from. 375 00:14:05,166 --> 00:14:07,100 Cook from the heart and go straight to the belly. 376 00:14:07,100 --> 00:14:08,266 Yeah, well, that's all right. 377 00:14:11,667 --> 00:14:13,667 And up next in Scottsdale, Arizona... 378 00:14:13,667 --> 00:14:15,066 [muffled] Mm. That's good. 379 00:14:15,066 --> 00:14:17,133 Breakfast burrito supreme for Guy. 380 00:14:17,700 --> 00:14:18,767 -Way to go. -Thank you. 381 00:14:18,767 --> 00:14:19,867 -She's crazy. -[chuckles] 382 00:14:19,867 --> 00:14:22,367 [Guy] I'll let this one speak for itself. 383 00:14:22,367 --> 00:14:25,367 -We own Perk and the food is... -Awesome. 384 00:14:27,467 --> 00:14:29,967 [engine revving] 385 00:14:29,967 --> 00:14:33,400 So I'm cruising through Scottsdale, Arizona, to check out a joint, 386 00:14:33,400 --> 00:14:34,266 where, get this. 387 00:14:34,266 --> 00:14:36,667 The wife is a second generation Albanian. 388 00:14:36,667 --> 00:14:38,667 The husband is an immigrant from Mexico. 389 00:14:38,667 --> 00:14:42,400 And together the scratch make it about 95 percent of the menu. 390 00:14:42,400 --> 00:14:44,567 Now, since I was here in 2013, 391 00:14:44,567 --> 00:14:46,867 this bounty of the county is benefiting 392 00:14:46,867 --> 00:14:49,100 both the breakfast and lunch crowd. 393 00:14:49,100 --> 00:14:50,867 This is Perk Eatery. 394 00:14:52,667 --> 00:14:54,700 Muchos muchos sweet potato fries. 395 00:14:54,700 --> 00:14:56,166 The food is incredible. 396 00:14:56,166 --> 00:14:58,800 You can just taste the freshness in every single dish. 397 00:14:58,800 --> 00:15:00,700 Breakfast burrito supreme for Guy. 398 00:15:00,700 --> 00:15:03,867 [woman] When you get someone like Guy, you become a success. 399 00:15:03,867 --> 00:15:05,667 That's exactly what has happened here. 400 00:15:05,667 --> 00:15:07,166 Breakfast tacos up. 401 00:15:07,166 --> 00:15:09,000 Pauline is a true chef. 402 00:15:09,000 --> 00:15:11,100 It doesn't matter what ingredients she has. 403 00:15:11,100 --> 00:15:12,967 She just knows how to make everything taste right. 404 00:15:14,800 --> 00:15:16,467 [Guy] That's because Pauline Martinez, 405 00:15:16,467 --> 00:15:18,500 who owns the joint with her husband, Carmen, 406 00:15:18,500 --> 00:15:22,533 serves up the area's Southwestern vibe in her own style. 407 00:15:23,166 --> 00:15:24,200 What do you say? 408 00:15:24,200 --> 00:15:26,767 -We own Perk, and the food is... -Awesome. 409 00:15:27,767 --> 00:15:29,700 I mean, that's a good word when you're in eighth grade. 410 00:15:29,700 --> 00:15:32,100 It's the one I use for the "everything descriptor." 411 00:15:32,100 --> 00:15:33,133 But what is it? 412 00:15:33,133 --> 00:15:36,033 We call it classic Americana with the Southwest kick. 413 00:15:36,500 --> 00:15:38,100 Enchiladas are being plated. 414 00:15:38,100 --> 00:15:40,100 [man] The enchiladas have this sauce. 415 00:15:40,100 --> 00:15:43,433 It's a darker reddish sauce, which is fabulous. 416 00:15:44,000 --> 00:15:45,033 Gimme the rundown. 417 00:15:45,033 --> 00:15:47,367 The first step is the spicy New Mexico chili sauce. 418 00:15:47,367 --> 00:15:51,567 Chilies with the seeds, hot water, salt, cayenne pepper, 419 00:15:51,567 --> 00:15:54,867 black pepper, fresh garlic, honey. 420 00:15:54,867 --> 00:15:56,367 -Darling. -Chicken paste. 421 00:15:56,367 --> 00:15:59,266 And then we have chipotles and adobo that have already been pureed. 422 00:15:59,266 --> 00:16:01,166 -[Guy] Nice. -Little blend up. 423 00:16:04,667 --> 00:16:06,233 So now we're gonna work on the pork. 424 00:16:06,233 --> 00:16:11,567 Start with seasoned salt, fresh ground nutmeg, paprika, cumin, dark chili powder, 425 00:16:11,567 --> 00:16:14,367 spicy cayenne, granulated garlic. 426 00:16:14,367 --> 00:16:16,567 -Just roll it around a little bit. -Okay. 427 00:16:16,567 --> 00:16:19,266 We're gonna top it with our house made 428 00:16:19,266 --> 00:16:21,166 jalapeno sauce. This is a spicy version. 429 00:16:21,166 --> 00:16:25,800 Now we're gonna add Cola, and we're gonna let this sit overnight and marinate. 430 00:16:25,800 --> 00:16:29,300 -[Guy] Then roasted... -350 for about four and a half hours. 431 00:16:29,300 --> 00:16:30,433 Dig it. 432 00:16:30,433 --> 00:16:32,667 So we're gonna pull this out, and we're gonna slice this. 433 00:16:32,667 --> 00:16:33,767 Now, what are we gonna do? 434 00:16:33,767 --> 00:16:35,266 We're gonna take it from here, 435 00:16:35,266 --> 00:16:36,767 -and we're gonna grill it on the flat top. -Mm. 436 00:16:36,767 --> 00:16:39,333 So it gets a nice little caramelized crisp on it. 437 00:16:40,166 --> 00:16:41,600 And then we'll put it into the enchilada. 438 00:16:41,600 --> 00:16:43,166 -Yeah. -Very nice. 439 00:16:44,467 --> 00:16:46,266 We're going to take these tortillas, 440 00:16:46,266 --> 00:16:48,767 a little bit of the homemade chipotle ricotta. 441 00:16:48,767 --> 00:16:50,166 -Okay. -Zesty black beans. 442 00:16:50,166 --> 00:16:52,734 And then the slow roasted pork goes right on top. 443 00:16:54,400 --> 00:16:57,166 And then we're topping with that spicy New Mexico chili sauce. 444 00:16:58,900 --> 00:17:01,000 And two incredible edible eggs, 445 00:17:01,000 --> 00:17:02,634 a little bit of fresh cilantro. 446 00:17:04,767 --> 00:17:07,667 [mumbling] Mm. It's good. 447 00:17:07,667 --> 00:17:09,634 That New Mexican chili enchilada sauce. 448 00:17:10,767 --> 00:17:12,700 A little bit of heat. 449 00:17:12,700 --> 00:17:14,567 A nice little sweetness to it from that honey. 450 00:17:14,567 --> 00:17:18,066 -And those eggs are a complete waste of time. -[chuckles] 451 00:17:18,066 --> 00:17:19,700 Breakfast enchiladas. 452 00:17:19,700 --> 00:17:22,767 Once we were on Triple D, that's all anybody wanted to eat. 453 00:17:22,767 --> 00:17:24,467 Breakfast burrito supreme. 454 00:17:24,467 --> 00:17:25,667 The breakfast enchilada 455 00:17:25,667 --> 00:17:28,867 and the burritos sounds so similar, but they're very different. 456 00:17:28,867 --> 00:17:31,166 The breakfast burrito supreme is fantastic. 457 00:17:31,166 --> 00:17:34,000 It's got salsa verde, it's got pork in it. 458 00:17:34,000 --> 00:17:37,467 The pork is a milder, more relaxed flavor profile. 459 00:17:37,467 --> 00:17:42,700 Garlic powder, salt and pepper, chili powder, onion powder. 460 00:17:42,700 --> 00:17:45,567 Then we have a little secret blend of spices. 461 00:17:45,567 --> 00:17:48,767 A touch of soy sauce, we add a local light beer, 462 00:17:48,767 --> 00:17:52,667 we do a whole bottle of our cilantro jalapeno sauce. 463 00:17:52,667 --> 00:17:54,567 Now it sits in the marinade overnight, 464 00:17:54,567 --> 00:18:00,066 and we slow roast it for about three and a half hours at 325 degrees. 465 00:18:00,066 --> 00:18:03,266 We chop this and then we let it sit in the juices overnight. 466 00:18:03,266 --> 00:18:05,400 Then it's ready to go down on the grill. 467 00:18:05,400 --> 00:18:07,367 Onions and jalapenos. 468 00:18:09,166 --> 00:18:12,266 Flour tortilla down, some cheddar cheese, 469 00:18:12,266 --> 00:18:15,266 scrambled eggs, add our potatoes. 470 00:18:15,266 --> 00:18:18,433 We'll take our egg mixture and add it in. 471 00:18:19,400 --> 00:18:22,300 Finish it with a housemade black bean. 472 00:18:22,300 --> 00:18:24,600 We're going to roll this behemoth. 473 00:18:24,600 --> 00:18:28,000 Topped with our cilantro jalapeno sauce 474 00:18:28,000 --> 00:18:30,100 and some fresh cilantro. 475 00:18:30,100 --> 00:18:32,166 Burrito supreme. 476 00:18:32,166 --> 00:18:36,000 -That pork's so juicy, tender. -It's got a nice heat to it. 477 00:18:36,000 --> 00:18:39,467 The cilantro jalapeno sauce has got a great Southwest flair, 478 00:18:39,467 --> 00:18:40,967 just filled with flavor. 479 00:18:40,967 --> 00:18:44,100 [Pauline] We started bottling our cilantro jalapeno sauce 480 00:18:44,100 --> 00:18:47,767 and we ship that sauce all over the world as far as Australia. 481 00:18:47,767 --> 00:18:49,200 You know, when you're making your own breakfast, 482 00:18:49,200 --> 00:18:51,166 you can get a little bit of Perk at home as well. 483 00:18:51,166 --> 00:18:52,700 Plating the Paolo. 484 00:18:52,700 --> 00:18:54,767 We come for breakfast on the weekends, 485 00:18:54,767 --> 00:18:57,000 but we've eaten lunch here as well. 486 00:18:57,000 --> 00:19:00,066 They've got lunch options that are amazing. 487 00:19:00,066 --> 00:19:02,734 -Chicken on the coup. -Chicken on the hoop coup? 488 00:19:05,100 --> 00:19:07,066 We're gonna take this crispy stuffing. 489 00:19:07,066 --> 00:19:09,166 We're gonna ladle some of this gravy 490 00:19:09,166 --> 00:19:10,467 all the way around it. 491 00:19:10,467 --> 00:19:11,800 And say good night to Guy 492 00:19:11,800 --> 00:19:13,634 'cause he's gonna pass out in the car. 493 00:19:16,867 --> 00:19:18,000 Mm. 494 00:19:18,000 --> 00:19:20,367 Great texture on the stuffing. Delicious. 495 00:19:21,467 --> 00:19:24,200 Muchos mucho sandwich with a side of regular fries. 496 00:19:24,200 --> 00:19:28,967 Muchos Mucho has turkey, Swiss cheese, coleslaw and some kind of secret sauce 497 00:19:28,967 --> 00:19:30,266 that's amazing. 498 00:19:30,266 --> 00:19:33,100 The muchos mucho starts with rye bread. 499 00:19:33,100 --> 00:19:36,867 Some thick cut bacon, our freshly sliced Swiss cheese, 500 00:19:36,867 --> 00:19:38,166 turkey down. 501 00:19:38,166 --> 00:19:39,567 Our secret sauce. 502 00:19:39,567 --> 00:19:40,934 Red wine vinegar. 503 00:19:41,567 --> 00:19:42,600 Ketchup. 504 00:19:42,600 --> 00:19:44,467 Wildflower honey. 505 00:19:44,767 --> 00:19:46,000 Soy sauce. 506 00:19:46,000 --> 00:19:48,533 Paprika, garlic and onion powder. 507 00:19:51,700 --> 00:19:53,533 The bacon will go down on the bread. 508 00:19:54,100 --> 00:19:55,467 Then the turkey. 509 00:19:56,467 --> 00:20:00,667 Top it with fresh cut tomatoes and our homemade coleslaw. 510 00:20:00,667 --> 00:20:02,734 Add some more secret sauce. 511 00:20:03,367 --> 00:20:05,000 Plating up the muchos mucho. 512 00:20:05,000 --> 00:20:06,467 The muchos mucho. 513 00:20:06,467 --> 00:20:09,567 The secret sauce has kind of a sweet taste to it. 514 00:20:09,567 --> 00:20:12,200 It's got a little bit of a kick, but it's not spicy. 515 00:20:12,200 --> 00:20:14,567 Bacon breakfast tacos for Triple D Nation. 516 00:20:14,567 --> 00:20:18,200 You're doing eclectic food outside of the normal 517 00:20:18,200 --> 00:20:20,066 eggs and bacon and hash browns. 518 00:20:20,066 --> 00:20:21,166 That's what we were aiming for. 519 00:20:21,166 --> 00:20:22,900 -Nice job. -Awesome. 520 00:20:22,900 --> 00:20:24,100 -Way to go. -Thank you. 521 00:20:24,100 --> 00:20:26,033 -She's crazy. -[chuckles] 522 00:20:26,967 --> 00:20:28,900 Muchos mucho for Guy. 523 00:20:28,900 --> 00:20:30,000 French fries well done. 524 00:20:30,000 --> 00:20:31,266 Next one bacon. 525 00:20:31,266 --> 00:20:33,700 Meatloaf for the Triple D Nation. 526 00:20:33,700 --> 00:20:35,867 Well, folks, that's just a few of the stories 527 00:20:35,867 --> 00:20:37,266 coming out of the Triple D Nation. 528 00:20:37,266 --> 00:20:38,233 [man] Order up! 529 00:20:38,233 --> 00:20:40,100 Breakfast burritos supreme for Triple D Nation. 530 00:20:40,100 --> 00:20:41,266 Everybody enjoy. 531 00:20:41,266 --> 00:20:43,100 [Guy] There are a lot more chapters in this book, 532 00:20:43,100 --> 00:20:44,767 and we're gonna get through them all. 533 00:20:44,767 --> 00:20:45,867 I'll see you next time. 534 00:20:45,867 --> 00:20:47,266 Are you gonna go for one? 535 00:20:47,266 --> 00:20:48,567 -Yeah, I am. -Are you gonna go for one? 536 00:20:48,567 --> 00:20:50,166 Yeah, I'm gonna do it a little big. 537 00:20:50,166 --> 00:20:51,834 -Go big. -Or I'm just gonna go home. 538 00:20:52,400 --> 00:20:53,667 So that's all there is to it. 539 00:20:53,667 --> 00:20:55,467 It goes with your shirt, I might add. 540 00:20:55,467 --> 00:20:57,100 Look at this. 541 00:20:57,100 --> 00:20:59,667 I mean the newest in culinary bling.