You know, people were asking me all the time.
Hey, Guy, that one joint you checked out in that one city
when you were doing triple D, how are they doing?
You know, I don't know. We should check it out.
Over the years, I've seen and tasted it all.
This is ridiculous, dude.
But it turns out it was only the beginning
because Triple D joints have been blowing up
and we're going back to see what's cooking.
Like on this trip.
Forget the drive ins and dives,
because this time...
bobbing for margarine in a hot pot of boiling water.
...it's all diner...
This is a beginning of righteous hash.
...all the time.
Everybody hungry?
There's this breakfast and lunch joint in Atlanta...
So it's hand to ham combat.
[laughs]
...this Southwestern inspired spot
in Scottsdale, Arizona.
Just filled with flavor.
And in San Antonio, Texas, a pancake place...
-You're gonna do the flip? -I'll do the flip.
-Ooh, that's crispy. -[whistles]
...you'll literally fall in love with.
Sorry, man. [laughs]
Familiar faces, new places and more off the hook flavors.
This is Triple D Nation.
So there's a time in your life when a family tradition
becomes kind of like the cornerstone of your food foundation.
For me at a young age, it was simple.
Grits, ham and red eye gravy.
And as an adult, it's still the same.
So back in 2008, when I found a diner in Atlanta, Georgia,
that was plating that, you know, I had to stop in for breakfast.
By the way, they have lunch, too.
And desserts.
This is the Silver Skillet.
[man] Country fried steak.
Diners, Drive-Ins, and Dives is perfect
for the silver skillet because the food is great.
You can tell that it's homemade.
[woman] Sausage and eggs.
If you want great comfort food
with Southern flavors, this is the place for you.
[man] Pork chops, lima beans and white gravy.
I grew up on this type of foods, so I know it well and love it.
[Guy] Well, lots of folks grew up on this food
since Teresa Breckenridge's dad
started serving it back in 1967.
My father had the restaurant for 20 years.
Diners driving and dives started, what season were you?
-Do you remember? -It was 2008.
[Guy] It was places like yours that got people to go,
"Wait a second. They're authentic in what they're doing,
and they're authentic in the way they've done it,
and they're really staying true to who they are."
And you kept doing it the way it was done.
If it ain't broke, don't fix it.
-Yeah. -That's the beauty of it,
because people need consistency in this world.
[man] Silver Skillet burger.
Of course, the food is great. I get the country ham, red eye, gravy, grits.
-Do you like grits? -Love grits.
This is the ratio?
-Yes. Serious. -[whistles]
Next on Diners Drive-Ins and Dives,
-it's bobbing for margarine in a hot pot of boiling water. -[laughing]
[Teresa] A little salt. Now we add the grits.
Now go to a simmer and cover.
That's right. This is the lid for this pot,
-[Guy] Circa... -1956.
[Guy] I just want to taste them in their natural state.
Mm. These are tasty. I love grits. Now we're gonna do ham.
Each piece we do this to?
[Teresa] Every piece hand trimmed.
So it's hand to ham combat. [laughs]
They have to have the bone in them.
Bone in for country ham. Soy sauce.
Wow, a little salty. Then that's brown sugar.
-[Teresa] Light brown sugar. -Paprika.
This is a secret sauce.
That's Cola.
Ham, now is going to go in the magic mixture.
[Teresa] Marinates overnight.
You're gonna drag that over my tennies?
How do we make the red eye gravy?
We take the juice, add our hot coffee.
[Guy] And that is the red eye gravy?
That's the red eye gravy.
Red eye gravy, a bowl of grits. Good to go.
Mm. I'm really happy that you use the side with the bone.
That's the best.
Let me just try the gravy now.
Mm. You can tell I don't like this at all.
At that point, you were really day to day locals only.
All of a sudden, these triple D people come in.
-What was it like? -It's just amazing that people
from all over the world and locals didn't even know we were there.
It was just awesome.
Everybody hungry?
At this point, I think I've probably had
nearly everything on the menu
and there's yet to be anything I didn't like.
[man] Mashed potato and gravy.
We were talking about the menu and I said, "How's the menu?"
They said, "The same."
Yeah, they changed a couple of things.
They put meatloaf on.
[man] Meat loaf, red sauce.
[Teresa] We have ground beef.
Add breadcrumbs, milk, onions, peppers, garlic, Worcestershire sauce,
salt, pepper, oregano, eggs, and we mix it all together.
We'll form it in a loaf pan and bake it at 350 degrees for one hour.
We serve our meat loaf
with our house homemade red sauce.
We boiled diced tomatoes with salt,
pepper, oregano and parsley flakes.
After it's simmered, we add ketchup and blend it up.
Meat loaf with the red sauce.
The meat loaf is moist and tender.
[man] In the South, we tend to like
more of a soft meat loaf that really brings the flavor out.
You can really savor it.
The red sauce is much better than the standard ketchup
that you'll get anyplace else, much better than mom's.
Meat loaf for the Triple D Nation.
[Teresa] Everybody that comes in,
they wanted to know where you sat, what you ate.
They come in and they said, we saw this.
That's why we're here.
[Guy] And up next...
They may have come in because of me.
Ah!
-You want it in a go box? -Should have a drive-in here.
But they're coming back for this.
You can't beat this one.
I'm glad there's ten more years coming.
[Guy] I'm back in Atlanta,
checking in on a family run restaurant
that's been serving Southern specialties for over 65 years.
-All good? All right. -It's good.
-How old were you when you took it over? -Thirty-three.
[Guy] Where you got it from and where you've taken it to,
did you ever think this is what you would be doing?
No. [chuckles]
-Country fried steak. -[man] It's classic diner food.
It's a homey atmosphere.
[man] Pancake's going down.
It's a connection to the kind of food I grew up with,
whether it's breakfast or lunch, either way.
[man] I need that burger going, please.
Besides a good Southern food.
[man] Mac and cheese side order up.
The Mac and cheese, phenomenal.
[Teresa] We start by making our roux with butter and flour.
We'll season with some paprika, salt and pepper.
Then we add warm milk and half and half.
And finally we add the cheese.
Then we'll boil off our pasta al dente.
Strain the pasta, add the cheese sauce and even add more cheese.
And it's going to be transferred to a hotel pan.
Top it off with more cheese.
Bake it off in an oven at 350 degrees for about 25 minutes.
Then an additional five minutes uncovered to give it that nice crust.
[man 1] Mac and cheese up.
[man 2] Mac and cheese, it's very creamy.
You get a lot of cheese flavor out of it.
Fantastic. It's like my mom used to make growing up.
Oh! Mac and cheese. Love it.
You can't beat this one.
[Teresa] Lemon icebox pie.
-Icebox means it's kept cold? -Right.
-Okay, but it gets baked. -Yes.
Eggs, sweetened condensed milk, lemons.
On guard.
[chuckles]
Squeeze 'em by hand.
You still have one lemon left.
You've been playing around, and I've been working.
You're not gonna win.
Ah!
-It's gonna fit? -[Teresa] It will fit.
[Guy] It's like you've done this before.
-A few times. -And now we're gonna hit it with what?
[Teresa] Little vanilla wafers.
-Now we bake it? -20 minutes.
Then you let it cool down.
-Now we hit it with a little... -Cream topping.
Well, I like that.
Little crunch on top. You know it'd be nice
if there's a little lemon zest.
But, you know, a different day, of course.
[whistles]
With a piece that big, I'm gonna have to push the Camaro to my next diner.
Mm. It's not overly sweet.
-No. -A little amount of citrus.
Just enough tart to kind of...
It does a little bit.
It lets you know it's there.
A little pucker.
Hamburger fries.
[Guy] That's what started Triple D.
So you're really a pioneer, my friend.
Who could have done it without you?
Okay, pork chops.
[man] Silver Skillet is often very busy,
but everybody waits because it's worth it.
[Guy] What's the future?
Who's going to take over for you
when you want to go on a vacation?
I don't know.
I just signed a ten-year lease.
If I can make it ten more years.
If you can make it ten more years.
You make it look easy.
-Well... [laughs] -That's awesome.
I'm glad there's ten more years coming.
And coming up in San Antonio, Texas...
Every bite's coming from flavor town.
[Guy] It's not what you say...
- Fanafloffin farfenlugen? -Pfanne cooking.
...but how you taste it that matters.
-Rock star, man. -Rock star.
You've got to try it. I'm not kidding you.
I got chocolate cakes on the flip.
This is made for a culinary TV movie.
A hotel restaurant vet, been cooking since he was 13 years old.
Returns to San Antonio, Texas, to open the mega breakfast and lunch joint.
This hometown hit made its small screen debut back in 2011,
and it's been drawing crowds here ever since.
At three different locations around town,
this is Magnolia Pancake Haus.
[man] Bananas Foster French for Denise.
[woman] It's not just pancakes.
There's so much that you can have.
[man 1] Chicken and waffle flight.
[man 2] Guy coming here, he did pick the right spot.
It's off the chart. Great.
[Guy] Greatness that started with chef Robert Fleming,
who counts on his daughter, Trisha Schleicher
to keep the joint rising and shining these days.
[Trisha] I got chocolate cakes on the flip.
You're making it from scratch?
-[Robert] Yep. -Ah.
Hanging out with the pancakonator.
-What are we making? -We're gonna make our signature apple Pfanne Kuchen.
- Fanafloffin farfenlugen? -Pfanne cooking.
Pfanne?
Which is "pan" in German.
-Okay. -And Kuchen, which is cake.
So Granny Smith, my favorite apple.
[Robert] We peel the apple.
-Candy dandy apple twirler. -High speed, no drag.
♪ All the pfanne kuchen goes in the pan ♪
Just do a little quick whack on it and off into the pan.
Let's make apples.
[Robert] Brown sugar, cinnamon.
We stir that in.
[Guy] What are we into, brother?
We're gonna make a little batter for the pfanne kuchen.
Three eggs, whole milk.
Vanilla. Whisk it up.
-Salt. -Sugar, flour.
Give it a little mix.
This is super mega thin.
This cooks up to be light and airy and foamy about like this.
-Yeah. -Let's rock n' roll.
Butter, a big old scoop of apple spiced brown sugar.
-It's brown sugar, cinnamon and nutmeg. -Oh!
[Robert] The apples are all caramelized.
We'll put the batter into the middle of the pan.
This is just ridiculous.
This is an apple pancake scramble.
-[Robert] Pretty close. -How long does this take?
About ten minutes. It's gonna start to puff up around the edges.
I'm gonna go to the oven now.
All right. Some pfanne kuchen is done.
-[Guy] Whoa! -Whipped cream.
[Guy] You make the whipped cream yourself?
-Yeah. -Of course you do.
Powdered sugar.
[Guy] Look at that right there. Look at the gooey apple.
Mm. There's real texture to it.
You got something to bite into.
When that sugar caramelizes on the bottom
and builds that crust around the edge,
rock star man, rock star.
You've got to try it. I'm not kidding you.
I got bacon sidecakes coming up.
[Robert] You know, after Guy came, business exploded.
Panic cooking, panic cooking, panic cooking,
I'm making them, left over right.
I'm like, oh, my gosh, how many pfanne kuchens can a guy make in a day?
That is one of my favorite go to's,
but the waffles are great, friends with Benny's.
There's a lot to choose from.
-Brisket hash. -It's not corned beef hash.
It's South Texas. It's delicious.
So we started with the corned beef hash that my dad came up with.
This is a beginning of righteous hash.
[Robert] Let's start with some potatoes.
Add our garlic onion puree.
Ridiculous amounts of corned beef.
It's mixed together.
You going flat top or saute pan?
Saute pan. Are you gonna do the flip?
[Guy] I'll do the flip.
-Ooh, that's crispy. -[whistles] Hash.
-And your favorite thing. -Chicken in the pool...
[Robert] ...doing the backstroke.
Mm. Big flavor.
I don't know what to say. It's awkward. The...
Sorry, man.
It's okay, Guy.
Now we're going to go ahead and get started.
Making our brisket for the brisket hash.
Kosher salt, black pepper, thyme, granulated garlic,
paprika, white pepper.
Mix this rub up. I'm gonna go ahead
and put it on that brisket.
Even spread.
And then we'll turn it over and do the same thing on the other side.
Cut it in half. Throw it in the smoker.
It's going to be at 225 degrees for ten hours.
We're gonna start on the potato portion now.
We've got large onions here, chopped up granulated garlic,
kosher salt, black pepper.
We're gonna get that going.
And we're gonna pour it in the potatoes.
Mix it all in.
That way, every bite, you know,
coming from flavor town.
We're ready to go on the grill.
We got our brisket.
We're gonna go ahead and shred it.
We're getting a nice, fine chop.
We've got our potatoes shredded and chopped brisket, cilantro, sauteed onions.
The drippings from the brisket.
Mix it all up.
We're going to let that get working.
Get a little golden brown.
We're going to add in some tortilla strips and give it a flip.
Add our brisket, scrambled eggs,
and we top it off with our salsa verde.
Chicken stock, tomatillos, chopped onions, diced garlic, cilantro, salt and pepper.
Green Tabasco.
Let it cook for an hour.
Hit it with that immersion blender.
Brisket hash with salsa verde.
Brisket hash.
Brisket has a wonderful smoky flavor to it.
To add that barbecue with the breakfast menu, it's a perfect combination.
We got brisket hash, scrambled with pancakes.
This would stand up to any place in Texas.
A chicken Monterey omelet.
What's the future?
You know, rocking along. Just keep doing the Magnolia.
Maybe there's a second one on the horizon.
A guy came and essentially triple D'd our world is what we say.
Recently about six months ago, we moved our original location
and made it bigger.
Moved it about five minutes down the street.
So we now have three locations in the San Antonio area.
Rocking and rolling now.
Magnolia waffle.
[woman] All three other locations,
feels like family when you come here.
I can't wait to see how she continues to grow things.
Granola short stack.
You cook from the heart, man.
You know, it's truly where we come from.
Cook from the heart and go straight to the belly.
Yeah, well, that's all right.
And up next in Scottsdale, Arizona...
[muffled] Mm. That's good.
Breakfast burrito supreme for Guy.
-Way to go. -Thank you.
-She's crazy. -[chuckles]
[Guy] I'll let this one speak for itself.
-We own Perk and the food is... -Awesome.
[engine revving]
So I'm cruising through Scottsdale, Arizona, to check out a joint,
where, get this.
The wife is a second generation Albanian.
The husband is an immigrant from Mexico.
And together the scratch make it about 95 percent of the menu.
Now, since I was here in 2013,
this bounty of the county is benefiting
both the breakfast and lunch crowd.
This is Perk Eatery.
Muchos muchos sweet potato fries.
The food is incredible.
You can just taste the freshness in every single dish.
Breakfast burrito supreme for Guy.
[woman] When you get someone like Guy, you become a success.
That's exactly what has happened here.
Breakfast tacos up.
Pauline is a true chef.
It doesn't matter what ingredients she has.
She just knows how to make everything taste right.
[Guy] That's because Pauline Martinez,
who owns the joint with her husband, Carmen,
serves up the area's Southwestern vibe in her own style.
What do you say?
-We own Perk, and the food is... -Awesome.
I mean, that's a good word when you're in eighth grade.
It's the one I use for the "everything descriptor."
But what is it?
We call it classic Americana with the Southwest kick.
Enchiladas are being plated.
[man] The enchiladas have this sauce.
It's a darker reddish sauce, which is fabulous.
Gimme the rundown.
The first step is the spicy New Mexico chili sauce.
Chilies with the seeds, hot water, salt, cayenne pepper,
black pepper, fresh garlic, honey.
-Darling. -Chicken paste.
And then we have chipotles and adobo that have already been pureed.
-[Guy] Nice. -Little blend up.
So now we're gonna work on the pork.
Start with seasoned salt, fresh ground nutmeg, paprika, cumin, dark chili powder,
spicy cayenne, granulated garlic.
-Just roll it around a little bit. -Okay.
We're gonna top it with our house made
jalapeno sauce. This is a spicy version.
Now we're gonna add Cola, and we're gonna let this sit overnight and marinate.
-[Guy] Then roasted... -350 for about four and a half hours.
Dig it.
So we're gonna pull this out, and we're gonna slice this.
Now, what are we gonna do?
We're gonna take it from here,
-and we're gonna grill it on the flat top. -Mm.
So it gets a nice little caramelized crisp on it.
And then we'll put it into the enchilada.
-Yeah. -Very nice.
We're going to take these tortillas,
a little bit of the homemade chipotle ricotta.
-Okay. -Zesty black beans.
And then the slow roasted pork goes right on top.
And then we're topping with that spicy New Mexico chili sauce.
And two incredible edible eggs,
a little bit of fresh cilantro.
[mumbling] Mm. It's good.
That New Mexican chili enchilada sauce.
A little bit of heat.
A nice little sweetness to it from that honey.
-And those eggs are a complete waste of time. -[chuckles]
Breakfast enchiladas.
Once we were on Triple D, that's all anybody wanted to eat.
Breakfast burrito supreme.
The breakfast enchilada
and the burritos sounds so similar, but they're very different.
The breakfast burrito supreme is fantastic.
It's got salsa verde, it's got pork in it.
The pork is a milder, more relaxed flavor profile.
Garlic powder, salt and pepper, chili powder, onion powder.
Then we have a little secret blend of spices.
A touch of soy sauce, we add a local light beer,
we do a whole bottle of our cilantro jalapeno sauce.
Now it sits in the marinade overnight,
and we slow roast it for about three and a half hours at 325 degrees.
We chop this and then we let it sit in the juices overnight.
Then it's ready to go down on the grill.
Onions and jalapenos.
Flour tortilla down, some cheddar cheese,
scrambled eggs, add our potatoes.
We'll take our egg mixture and add it in.
Finish it with a housemade black bean.
We're going to roll this behemoth.
Topped with our cilantro jalapeno sauce
and some fresh cilantro.
Burrito supreme.
-That pork's so juicy, tender. -It's got a nice heat to it.
The cilantro jalapeno sauce has got a great Southwest flair,
just filled with flavor.
[Pauline] We started bottling our cilantro jalapeno sauce
and we ship that sauce all over the world as far as Australia.
You know, when you're making your own breakfast,
you can get a little bit of Perk at home as well.
Plating the Paolo.
We come for breakfast on the weekends,
but we've eaten lunch here as well.
They've got lunch options that are amazing.
-Chicken on the coup. -Chicken on the hoop coup?
We're gonna take this crispy stuffing.
We're gonna ladle some of this gravy
all the way around it.
And say good night to Guy
'cause he's gonna pass out in the car.
Mm.
Great texture on the stuffing. Delicious.
Muchos mucho sandwich with a side of regular fries.
Muchos Mucho has turkey, Swiss cheese, coleslaw and some kind of secret sauce
that's amazing.
The muchos mucho starts with rye bread.
Some thick cut bacon, our freshly sliced Swiss cheese,
turkey down.
Our secret sauce.
Red wine vinegar.
Ketchup.
Wildflower honey.
Soy sauce.
Paprika, garlic and onion powder.
The bacon will go down on the bread.
Then the turkey.
Top it with fresh cut tomatoes and our homemade coleslaw.
Add some more secret sauce.
Plating up the muchos mucho.
The muchos mucho.
The secret sauce has kind of a sweet taste to it.
It's got a little bit of a kick, but it's not spicy.
Bacon breakfast tacos for Triple D Nation.
You're doing eclectic food outside of the normal
eggs and bacon and hash browns.
That's what we were aiming for.
-Nice job. -Awesome.
-Way to go. -Thank you.
-She's crazy. -[chuckles]
Muchos mucho for Guy.
French fries well done.
Next one bacon.
Meatloaf for the Triple D Nation.
Well, folks, that's just a few of the stories
coming out of the Triple D Nation.
[man] Order up!
Breakfast burritos supreme for Triple D Nation.
Everybody enjoy.
[Guy] There are a lot more chapters in this book,
and we're gonna get through them all.
I'll see you next time.
Are you gonna go for one?
-Yeah, I am. -Are you gonna go for one?
Yeah, I'm gonna do it a little big.
-Go big. -Or I'm just gonna go home.
So that's all there is to it.
It goes with your shirt, I might add.
Look at this.
I mean the newest in culinary bling.