1
00:00:01,000 --> 00:00:02,066
You know, people are asking me
all the time,
2
00:00:02,066 --> 00:00:03,767
"Hey, Guy, that one joint
you checked out
3
00:00:03,767 --> 00:00:05,767
in that one city
when you were doing Triple-D,
4
00:00:05,767 --> 00:00:06,767
how they doin'?"
5
00:00:06,767 --> 00:00:08,900
You know, I don't know.
We should check it out.
6
00:00:10,567 --> 00:00:13,467
Over the years, I have
seen and tasted it all.
7
00:00:13,467 --> 00:00:15,166
This is ridiculous, dude.
8
00:00:15,166 --> 00:00:17,567
But it turns out
it was only the beginning.
9
00:00:17,567 --> 00:00:19,567
'Cause Triple-D joints
have been blowing up
10
00:00:19,567 --> 00:00:22,300
and we're going back
to see what's cooking.
11
00:00:23,000 --> 00:00:24,767
Like on this trip.
12
00:00:24,767 --> 00:00:26,500
Whoa! Ho, ho!
13
00:00:26,500 --> 00:00:28,567
Buckle up and hold on tight.
14
00:00:28,567 --> 00:00:30,300
[war cry]
15
00:00:30,300 --> 00:00:31,100
[Guy] Next up...
16
00:00:31,100 --> 00:00:33,367
It's like you went to
Umami Town.
17
00:00:33,367 --> 00:00:35,266
[Guy] Nope. It's Flavortown.
18
00:00:35,266 --> 00:00:37,533
You sound like a Food
Network chef there, buddy.
19
00:00:38,367 --> 00:00:39,867
There's banana bread
and brunch
20
00:00:39,867 --> 00:00:41,000
in Atlanta, Georgia.
21
00:00:41,000 --> 00:00:41,934
Now, that's a good bite.
22
00:00:41,934 --> 00:00:44,467
You're really getting
the crunchification.
23
00:00:44,467 --> 00:00:46,667
Rocking ribs
in Scottsdale, Arizona,
24
00:00:46,667 --> 00:00:48,467
This is at a gas station,
ladies and gentlemen.
25
00:00:48,467 --> 00:00:50,400
Rib plate for the
Triple-D Nation.
26
00:00:51,000 --> 00:00:52,567
And in Fort Worth, Texas...
27
00:00:52,567 --> 00:00:53,967
I like the way this is going.
28
00:00:53,967 --> 00:00:56,767
...chicken fried steak
the chuck wagon way.
29
00:00:56,767 --> 00:00:57,700
Crazy.
30
00:00:57,700 --> 00:00:59,066
Chuck wagon crazy.
31
00:00:59,066 --> 00:01:01,266
[Terry laughs]
32
00:01:01,266 --> 00:01:06,000
[Guy] Familiar faces,
new places,
and more off-the-hook flavors.
33
00:01:06,000 --> 00:01:07,634
This is Triple-D Nation.
34
00:01:13,800 --> 00:01:15,767
You know, I am
always on the quest.
35
00:01:15,767 --> 00:01:17,667
I'm looking for the best
brisket in Texas.
36
00:01:17,667 --> 00:01:19,800
I'm looking for the best
chowder in New England,
37
00:01:19,800 --> 00:01:21,467
the best tacos in San Diego.
38
00:01:21,467 --> 00:01:23,000
So, when I come to
Atlanta, Georgia,
39
00:01:23,000 --> 00:01:25,100
I'm looking for
the bomb biscuits.
40
00:01:25,100 --> 00:01:27,500
And these biscuits
are still a down home hit
41
00:01:27,500 --> 00:01:30,667
since I found this joint
back in 2015.
42
00:01:30,667 --> 00:01:32,700
This is Buttermilk Kitchen.
43
00:01:34,667 --> 00:01:35,700
[waiter] Chicken waffles up.
44
00:01:35,700 --> 00:01:37,767
Buttermilk Kitchen is just
the best place to come
45
00:01:37,767 --> 00:01:40,367
for a unique
Southern breakfast.
46
00:01:40,367 --> 00:01:41,667
[waitress]
Hash bowl with eggs.
47
00:01:41,667 --> 00:01:43,266
You want to think
you could cook like that.
48
00:01:43,266 --> 00:01:44,166
It is delicious.
49
00:01:44,166 --> 00:01:45,867
It's better than
you could make at home.
50
00:01:45,867 --> 00:01:46,900
[waiter] Grit bowl.
51
00:01:46,900 --> 00:01:48,467
[man] Guy could not have
made a better choice.
52
00:01:48,467 --> 00:01:49,800
Basically, the food's divine.
53
00:01:49,800 --> 00:01:53,266
[Guy] The chef
behind the divine
is Chef Suzanne Vizethann.
54
00:01:53,266 --> 00:01:56,767
And this joint's all about
scratch-made Southern staples.
55
00:01:56,767 --> 00:01:58,367
We make our own buttermilk,
56
00:01:58,367 --> 00:01:59,367
make our own butter...
57
00:01:59,367 --> 00:02:00,166
-Okay.
-...so...
58
00:02:00,166 --> 00:02:01,367
You make your own
butter also?
59
00:02:01,367 --> 00:02:02,200
We do.
60
00:02:02,200 --> 00:02:03,767
[producer] Camera rolls.
Quiet please.
61
00:02:03,767 --> 00:02:05,166
[Guy] All right,
let's get an update.
62
00:02:05,166 --> 00:02:06,667
I told you when I left,
63
00:02:06,667 --> 00:02:07,767
things are gonna blow up.
64
00:02:07,767 --> 00:02:09,266
-Yep, you did.
-Right?
65
00:02:09,266 --> 00:02:11,266
And I don't think
you really were believing me
66
00:02:11,266 --> 00:02:12,467
-at that point.
-[Suzanne] I wasn't ready.
67
00:02:12,467 --> 00:02:14,200
You kind of
gave me a little...
68
00:02:14,467 --> 00:02:16,233
-"Uh-huh."
-Yeah.
69
00:02:16,567 --> 00:02:17,767
Chicken biscuit.
70
00:02:17,767 --> 00:02:19,400
I like the chicken biscuit.
71
00:02:19,400 --> 00:02:21,000
That's my favorite.
72
00:02:21,000 --> 00:02:21,834
Biscuit time.
73
00:02:21,834 --> 00:02:23,000
[Suzanne] So,
we're gonna start with
74
00:02:23,000 --> 00:02:24,667
AP flour, sugar,
75
00:02:24,667 --> 00:02:26,600
baking powder, salt.
76
00:02:26,600 --> 00:02:28,200
Mix the dry ingredients.
77
00:02:28,200 --> 00:02:29,767
Add the butter,
the buttermilk.
78
00:02:29,767 --> 00:02:30,867
Okay.
79
00:02:30,867 --> 00:02:32,567
Are we just pinching them off
on the side like this?
80
00:02:32,567 --> 00:02:33,567
[Suzanne] Absolutely.
81
00:02:33,567 --> 00:02:35,667
Oven, 350. About 30 minutes.
82
00:02:35,667 --> 00:02:37,900
We brush them at the very end
with melted butter.
83
00:02:37,900 --> 00:02:39,166
Okay. What are
we making next?
84
00:02:39,166 --> 00:02:40,166
Red pepper jelly.
85
00:02:40,166 --> 00:02:41,367
Roasted red peppers,
86
00:02:41,367 --> 00:02:42,100
sugar...
87
00:02:42,100 --> 00:02:43,700
Whoa! Ho, ho!
88
00:02:43,700 --> 00:02:44,900
...apple cider vinegar,
89
00:02:44,900 --> 00:02:46,266
then some butter.
90
00:02:46,266 --> 00:02:47,800
And then we're gonna
bring this to a boil.
91
00:02:47,800 --> 00:02:49,800
We slowly add in the pectin.
92
00:02:49,800 --> 00:02:51,000
-[Guy] Let it cool?
-[Suzanne] Mmm-hmm.
93
00:02:51,000 --> 00:02:51,934
All right.
What are we making now?
94
00:02:51,934 --> 00:02:54,166
Our sweet tea brine
for our fried chicken.
95
00:02:54,166 --> 00:02:56,967
It's gonna start off
with sugar, salt,
96
00:02:56,967 --> 00:02:59,767
and then we're gonna
pour some hot water in,
97
00:02:59,767 --> 00:03:01,900
garlic, black pepper, lemons.
98
00:03:01,900 --> 00:03:02,867
Squeezing them?
99
00:03:02,867 --> 00:03:03,634
[Suzanne] Just lightly.
100
00:03:03,634 --> 00:03:05,166
[Guy] This brine
goes for how long?
101
00:03:05,166 --> 00:03:06,467
-Two days.
-Wow!
102
00:03:06,467 --> 00:03:07,400
[Suzanne] Bay leaves,
103
00:03:07,400 --> 00:03:08,867
parsley and iced tea.
104
00:03:08,867 --> 00:03:10,400
Now, we put our chicken
into the brine.
105
00:03:10,400 --> 00:03:11,767
And then what are we
gonna batter this in?
106
00:03:11,767 --> 00:03:13,667
Our day-old pancake batter.
107
00:03:13,667 --> 00:03:14,667
I dig it.
108
00:03:14,667 --> 00:03:16,266
[Suzanne] So, we dredge
in the pancake first...
109
00:03:16,266 --> 00:03:17,700
-[Guy] Mmm-hmm.
-...and then in a
flour dredge.
110
00:03:17,700 --> 00:03:18,800
[Guy] Let that
chicken cook through,
nice and--
111
00:03:18,800 --> 00:03:19,900
-[Suzanne] Low and slow.
-[Guy] Yeah.
112
00:03:19,900 --> 00:03:20,867
See, I like that.
113
00:03:20,867 --> 00:03:21,734
[Suzanne] Here's our biscuit,
114
00:03:21,734 --> 00:03:23,567
-the red pepper jelly...
-[Guy] Mmm-hmm.
115
00:03:23,567 --> 00:03:24,367
...and this is our chicken.
116
00:03:24,367 --> 00:03:26,300
A little bit of parsley
for garnish.
117
00:03:26,300 --> 00:03:27,734
[Guy] Nothing wrong with that.
118
00:03:29,667 --> 00:03:31,200
Now, that's a good bite.
119
00:03:31,200 --> 00:03:32,600
Biscuit's spot on.
120
00:03:32,600 --> 00:03:34,767
But, boy, the crunch
on that chicken,
121
00:03:34,767 --> 00:03:36,266
-that batter...
-[Suzanne] Mmm-hmm.
122
00:03:36,266 --> 00:03:37,066
Really tasty.
123
00:03:37,066 --> 00:03:39,300
[Guy] A little jelly
is beautiful.
124
00:03:39,300 --> 00:03:40,934
I love
the refined simplicity.
125
00:03:41,100 --> 00:03:42,700
Thank you.
126
00:03:42,700 --> 00:03:44,800
Guys, I got some biscuits
for you here.
127
00:03:44,800 --> 00:03:46,166
[woman] I love
a chicken biscuit,
128
00:03:46,166 --> 00:03:47,600
but one of my other favorites
129
00:03:47,600 --> 00:03:49,867
is the smoked bacon
meatloaf sandwich.
130
00:03:49,867 --> 00:03:51,867
Smoked bacon meatloaf's
in the window.
131
00:03:51,867 --> 00:03:53,567
It's wonderful.
132
00:03:53,567 --> 00:03:56,166
This is the most underrated
menu item right now.
133
00:03:56,166 --> 00:03:57,133
What is this monster?
134
00:03:57,133 --> 00:04:00,200
[Suzanne] It is a smoked
meatloaf sandwich.
135
00:04:00,200 --> 00:04:03,000
Ground beef,
chopped, smoked
bacon inside,
136
00:04:03,000 --> 00:04:05,700
and it's like
you went to Umami Town.
137
00:04:05,700 --> 00:04:07,667
We're first going to
combine ground beef,
138
00:04:07,667 --> 00:04:09,667
egg yolks,
Worcestershire sauce,
139
00:04:09,667 --> 00:04:11,100
ketchup, salt, pepper,
140
00:04:11,100 --> 00:04:13,500
brown sugar, granulated
onion and garlic,
141
00:04:13,500 --> 00:04:16,000
thyme, Cayenne pepper,
breadcrumbs,
142
00:04:16,000 --> 00:04:17,567
-plenty of crumbled bacon...
-[grunts]
143
00:04:17,567 --> 00:04:19,200
...topped off
with Italian parsley.
144
00:04:19,200 --> 00:04:20,300
We'll mix it all together,
145
00:04:20,300 --> 00:04:21,600
form it into a loaf pan
146
00:04:21,600 --> 00:04:22,867
and smother it in ketchup.
147
00:04:22,867 --> 00:04:24,467
Bake it off about 350.
148
00:04:24,467 --> 00:04:25,266
About an hour.
149
00:04:25,266 --> 00:04:27,066
We add our meatloaf
to the grill
150
00:04:27,066 --> 00:04:28,900
to crisp it up on each side.
151
00:04:28,900 --> 00:04:29,634
And then on top,
152
00:04:29,634 --> 00:04:31,667
you've got
caramelized onions,
153
00:04:31,667 --> 00:04:32,667
a special sauce,
154
00:04:32,667 --> 00:04:34,500
and a potato bun.
155
00:04:37,367 --> 00:04:38,166
[Guy] Delicious.
156
00:04:38,166 --> 00:04:40,000
That has some
real texture in it.
157
00:04:40,000 --> 00:04:40,900
This has that tang,
158
00:04:40,900 --> 00:04:42,867
like you really
caramelized the ketchup
159
00:04:42,867 --> 00:04:44,166
outside of the meatloaf.
160
00:04:44,166 --> 00:04:45,000
Mmm-hmm.
161
00:04:45,000 --> 00:04:46,600
Great with the onions.
162
00:04:46,600 --> 00:04:48,000
So, you're not just
biscuits and gravy.
163
00:04:48,000 --> 00:04:50,100
-No, it's... exactly.
-[Guy] Outstanding.
164
00:04:50,100 --> 00:04:51,667
[chef] Meatloaf sandwich
is ready.
165
00:04:51,667 --> 00:04:53,567
The meatloaf
is just fantastic.
166
00:04:53,567 --> 00:04:55,900
I like it because of
the caramelized onions
167
00:04:55,900 --> 00:04:57,266
and the special sauce.
168
00:04:57,266 --> 00:04:59,266
It complements
the meatloaf perfectly.
169
00:04:59,266 --> 00:05:00,667
[woman 2]
This sandwich is big,
170
00:05:00,667 --> 00:05:02,500
and you've got to come
with an appetite.
171
00:05:03,467 --> 00:05:05,767
[chef] Come on, guys.
Pick up. We're busy.
172
00:05:05,767 --> 00:05:06,667
So, tell me what you've
been doing.
173
00:05:06,667 --> 00:05:07,500
Give me some update.
174
00:05:07,500 --> 00:05:08,667
We took over the building
behind us,
175
00:05:08,667 --> 00:05:11,166
so we're going to do
an event space back there.
176
00:05:11,166 --> 00:05:13,667
They have redone
a lot in here.
177
00:05:13,667 --> 00:05:15,333
This is my one-stop shop.
178
00:05:16,667 --> 00:05:17,767
[Guy] So, here's the deal.
179
00:05:17,767 --> 00:05:18,867
You guys wanna see what else
she's got up her sleeve?
180
00:05:18,867 --> 00:05:21,066
We're hanging out
at the Buttermilk Kitchen
181
00:05:21,066 --> 00:05:22,200
in Atlanta, Georgia.
182
00:05:22,200 --> 00:05:23,066
Coming up,
183
00:05:23,066 --> 00:05:24,166
I hear, is off the hook.
184
00:05:24,166 --> 00:05:25,467
[chef] Gluten-free
banana bread
185
00:05:25,467 --> 00:05:26,600
with chocolate, ready.
186
00:05:26,600 --> 00:05:28,166
That is very decadent.
187
00:05:28,166 --> 00:05:30,066
Everything smothered
in chocolate.
188
00:05:30,066 --> 00:05:31,533
Be right back.
189
00:05:33,667 --> 00:05:35,367
Welcome back, we're at
Buttermilk Kitchen
190
00:05:35,367 --> 00:05:36,367
in Atlanta, Georgia.
191
00:05:36,367 --> 00:05:38,767
I know that you know
who she is. It's Suzanne,
192
00:05:38,767 --> 00:05:41,100
she's the chef,
and, uh, well...
193
00:05:41,100 --> 00:05:44,100
you know that she's
super popular and famous.
194
00:05:44,100 --> 00:05:45,567
Yeah, I'm just
standing over here
195
00:05:45,567 --> 00:05:46,600
watching the pole.
196
00:05:46,600 --> 00:05:47,767
Go ahead.
197
00:05:47,767 --> 00:05:49,400
There's no more pole.
I don't know if
you remember...
198
00:05:49,400 --> 00:05:50,467
-I remember the pole.
-...the pole on the line.
199
00:05:50,467 --> 00:05:52,400
-I remember the pole.
-[Suzanne] We took it down.
200
00:05:52,400 --> 00:05:53,600
-[Guy] Did you?
-[Suzanne] Yeah.
201
00:05:53,600 --> 00:05:55,367
Here is your smoked bacon
202
00:05:55,367 --> 00:05:56,867
-meatloaf sandwich.
-[woman 3] Thank you.
203
00:05:56,867 --> 00:05:58,567
She is phenomenal cook.
204
00:05:58,567 --> 00:06:01,367
There's nothing else
in Atlanta like it.
205
00:06:01,367 --> 00:06:02,367
[chef] French Toast up.
206
00:06:02,367 --> 00:06:04,900
Good Southern food
meets Southern hospitality.
207
00:06:04,900 --> 00:06:05,600
We love it.
208
00:06:05,600 --> 00:06:06,967
[chef] Hash bowl
in the window.
209
00:06:06,967 --> 00:06:09,166
There was something
about your style,
210
00:06:09,166 --> 00:06:10,367
your attitude,
211
00:06:10,367 --> 00:06:11,300
the style of food,
212
00:06:11,300 --> 00:06:12,900
the following you already had.
213
00:06:12,900 --> 00:06:14,734
You can go anywhere
you want with this.
214
00:06:15,066 --> 00:06:16,367
And...
215
00:06:16,367 --> 00:06:18,367
Business has been amazing.
216
00:06:18,367 --> 00:06:19,166
Ever since.
217
00:06:19,166 --> 00:06:20,400
I love it.
218
00:06:21,300 --> 00:06:22,367
[waitress] Lox plate.
219
00:06:22,367 --> 00:06:23,166
What are we making now?
220
00:06:23,166 --> 00:06:24,266
Our lox plate.
221
00:06:24,266 --> 00:06:25,867
So, this is the cure
that we make,
222
00:06:25,867 --> 00:06:27,667
and we're gonna put this
on top of our fish.
223
00:06:27,667 --> 00:06:28,600
What kind of fish?
224
00:06:28,600 --> 00:06:30,467
We use a salmon trout.
225
00:06:30,467 --> 00:06:31,166
Salmon trout?
226
00:06:31,166 --> 00:06:32,100
-Yes.
-Okay.
227
00:06:32,100 --> 00:06:34,066
[Suzanne] We're using
shredded red beets,
228
00:06:34,066 --> 00:06:35,266
sugar, salt.
229
00:06:35,266 --> 00:06:36,867
We're gonna mix them together.
230
00:06:36,867 --> 00:06:38,467
Salt's gonna pull out
some moisture.
231
00:06:38,467 --> 00:06:39,233
What are the beets gonna do?
232
00:06:39,233 --> 00:06:40,967
The beets are just there
for color.
233
00:06:40,967 --> 00:06:42,066
[Guy] Okay, let's see it.
234
00:06:42,066 --> 00:06:43,166
Black pepper,
235
00:06:43,166 --> 00:06:44,667
and then fresh dill,
236
00:06:44,667 --> 00:06:46,066
and here's the cure we made.
237
00:06:46,066 --> 00:06:47,467
We just put it
right on top of the fish.
238
00:06:47,467 --> 00:06:48,500
[Guy] And now
we're gonna wrap it up.
239
00:06:48,500 --> 00:06:50,567
And then, this just goes
straight into the walk-in.
240
00:06:50,567 --> 00:06:51,467
-[Guy] Got it.
-[Suzanne] Four days.
241
00:06:51,467 --> 00:06:52,700
Remove it and slice the fish,
242
00:06:52,700 --> 00:06:54,367
and that goes
right on the plate.
243
00:06:54,367 --> 00:06:55,133
Just like that.
244
00:06:55,133 --> 00:06:56,567
I will tell you
right off the bat,
245
00:06:56,567 --> 00:06:58,900
the color is outrageous.
246
00:06:58,900 --> 00:07:00,600
It really looks dynamite.
247
00:07:02,266 --> 00:07:03,066
Nice,
248
00:07:03,066 --> 00:07:03,767
light,
249
00:07:03,767 --> 00:07:04,667
rich,
250
00:07:04,667 --> 00:07:05,567
flavorful.
251
00:07:05,567 --> 00:07:06,200
Thank you.
252
00:07:06,200 --> 00:07:07,467
The lox plate is something
253
00:07:07,467 --> 00:07:09,100
that we've had on the menu
since day one,
254
00:07:09,100 --> 00:07:11,467
and I'm really glad
Guy got to try it.
255
00:07:11,467 --> 00:07:12,567
[Guy] All right.
What else did you make me?
256
00:07:12,567 --> 00:07:14,200
-[Suzanne] Banana bread.
-Uh-huh.
257
00:07:14,200 --> 00:07:15,333
It's gluten free.
258
00:07:15,500 --> 00:07:16,333
Gluten free?
259
00:07:16,333 --> 00:07:17,700
What is the flour
that's being used?
260
00:07:17,700 --> 00:07:18,967
[Suzanne] It's almond flour,
261
00:07:18,967 --> 00:07:21,300
and then, like,
a gluten-free flour mix.
262
00:07:21,300 --> 00:07:22,800
Baking soda, baking powder,
263
00:07:22,800 --> 00:07:24,300
salt, some raw sugar.
264
00:07:24,300 --> 00:07:25,166
Roast off the bananas,
265
00:07:25,166 --> 00:07:27,100
and then we'll
combine that with eggs,
266
00:07:27,100 --> 00:07:28,100
coconut oil,
267
00:07:28,100 --> 00:07:29,600
and some vanilla yogurt.
268
00:07:30,767 --> 00:07:33,166
And then we'll mix that into
all of our dry ingredients,
269
00:07:33,166 --> 00:07:35,367
and then pour that
into mini loaf tins,
270
00:07:35,367 --> 00:07:38,700
and bake it off at 350
for about 15 to 20 minutes.
271
00:07:38,700 --> 00:07:41,166
It's espresso
chocolate ganache.
272
00:07:41,166 --> 00:07:42,133
We make our ganache
273
00:07:42,133 --> 00:07:44,900
by first heating almond milk
with espresso.
274
00:07:44,900 --> 00:07:47,100
We'll let that simmer
about five to six minutes,
275
00:07:47,100 --> 00:07:47,767
strain it,
276
00:07:47,767 --> 00:07:49,100
add in our chocolate chips,
277
00:07:49,100 --> 00:07:51,100
and melt that all together.
278
00:07:51,100 --> 00:07:52,700
[Guy] And it's not
over bananaed.
279
00:07:52,700 --> 00:07:53,600
-You know what I'm saying?
-[Suzanne] Yeah.
280
00:07:53,600 --> 00:07:55,467
And I don't like
when they put nuts in it.
281
00:07:55,467 --> 00:07:57,266
I like putting
the nuts on top.
282
00:07:57,266 --> 00:07:59,266
You're really getting
the crunchification,
283
00:07:59,266 --> 00:08:00,567
but what you're really getting
284
00:08:00,567 --> 00:08:03,200
is how nice and light
and airy it is.
285
00:08:03,200 --> 00:08:03,967
It's delicious.
286
00:08:03,967 --> 00:08:05,367
I'm glad you liked it.
287
00:08:05,367 --> 00:08:06,600
[waitress] Banana bread loaf.
288
00:08:06,600 --> 00:08:08,066
[man 1] You get
all the banana flavor.
289
00:08:08,066 --> 00:08:09,367
It's, uh, delicious,
290
00:08:09,367 --> 00:08:11,600
and everything
smothered in chocolate.
291
00:08:11,600 --> 00:08:13,266
[man 2] You have
the richness of the chocolate
292
00:08:13,266 --> 00:08:14,500
with the kick of the espresso.
293
00:08:14,500 --> 00:08:15,367
It's perfect.
294
00:08:15,367 --> 00:08:16,400
Very decadent.
295
00:08:16,400 --> 00:08:18,100
That is my favorite.
296
00:08:18,100 --> 00:08:19,900
[Suzanne] Smoked bacon
meatloaf sandwich.
297
00:08:19,900 --> 00:08:21,367
-[woman 1] Thank you.
-Enjoy.
298
00:08:21,367 --> 00:08:22,667
The madam of all brunches.
299
00:08:22,667 --> 00:08:23,667
Always good to see you too.
300
00:08:23,667 --> 00:08:24,600
You, too.
301
00:08:24,600 --> 00:08:25,700
The real deal.
302
00:08:28,100 --> 00:08:29,467
Coming up in Arizona...
303
00:08:29,467 --> 00:08:30,367
You can fill up on gas,
304
00:08:30,367 --> 00:08:31,667
you can fill up on barbecue.
305
00:08:31,667 --> 00:08:33,467
...a pit-stop with a purpose.
306
00:08:33,467 --> 00:08:35,667
Mmm. Nice job, Doctor.
307
00:08:35,667 --> 00:08:37,734
I like the way he operates.
308
00:08:38,500 --> 00:08:40,600
[Kipp] Brisket sandwich is up.
309
00:08:43,600 --> 00:08:45,266
[Guy] Back in 2014,
310
00:08:45,266 --> 00:08:46,667
on a trip to Arizona,
311
00:08:46,667 --> 00:08:48,667
I made a pit-stop
in north Scottsdale
312
00:08:48,667 --> 00:08:49,667
to fuel up.
313
00:08:49,667 --> 00:08:50,667
I'm at a gas station,
314
00:08:50,667 --> 00:08:51,867
and not just any gas station,
315
00:08:51,867 --> 00:08:53,200
they also have a car wash,
316
00:08:53,200 --> 00:08:54,500
a phenomenal gift shop.
317
00:08:54,500 --> 00:08:55,367
and restaurant.
318
00:08:55,367 --> 00:08:56,767
And not just any restaurant,
319
00:08:56,767 --> 00:08:58,867
one that is serving up,
from what I hear,
320
00:08:58,867 --> 00:09:01,567
competition style barbecue.
321
00:09:01,567 --> 00:09:04,166
And they're still dishing out
bomb barbecue.
322
00:09:04,166 --> 00:09:05,400
Plus a ton more.
323
00:09:05,400 --> 00:09:07,767
And a few years ago,
they changed their name.
324
00:09:07,767 --> 00:09:10,634
Now, Tom's Thumb
is just The Thumb.
325
00:09:13,400 --> 00:09:14,867
Oklahoma burger.
326
00:09:14,867 --> 00:09:16,467
[woman] The way I found out
about The Thumb
327
00:09:16,467 --> 00:09:17,800
was watching Guy on TV.
328
00:09:17,800 --> 00:09:18,967
I've been coming ever since.
329
00:09:18,967 --> 00:09:19,734
[waitress] Here is that Cuban.
330
00:09:19,734 --> 00:09:21,667
Everything here
is just fantastic.
331
00:09:21,667 --> 00:09:23,467
All the meats, all the sides.
332
00:09:23,467 --> 00:09:25,300
[Guy] That all started
with Kipp Lassetter
333
00:09:25,300 --> 00:09:28,300
who created this
mini empire in 2012,
334
00:09:28,300 --> 00:09:29,867
and enlisted
plenty of subjects
335
00:09:29,867 --> 00:09:31,533
to help keep it running.
336
00:09:32,867 --> 00:09:33,767
What a joint!
337
00:09:33,767 --> 00:09:35,400
A gas station, a car wash.
338
00:09:35,400 --> 00:09:37,467
a coffee shop, a wine shop,
339
00:09:37,467 --> 00:09:38,567
a restaurant,
340
00:09:38,567 --> 00:09:40,166
a gift emporium?
341
00:09:40,166 --> 00:09:42,300
[Kipp] Nothing tells you
you love her
342
00:09:42,300 --> 00:09:44,100
like a gift
from a gas station.
343
00:09:44,100 --> 00:09:45,166
I got one rib plate.
344
00:09:45,166 --> 00:09:46,233
[man] It's a one-stop shop.
345
00:09:46,233 --> 00:09:48,467
You can fill up on gas,
you can fill up on barbecue.
346
00:09:48,467 --> 00:09:50,100
[Kipp] The brisket
sandwich is up.
347
00:09:50,100 --> 00:09:51,266
I've had the brisket sandwich,
348
00:09:51,266 --> 00:09:52,700
and it's amazing.
349
00:09:53,066 --> 00:09:53,900
What are we gonna make?
350
00:09:53,900 --> 00:09:55,166
Well, we're gonna make
the rub first.
351
00:09:55,166 --> 00:09:56,367
-[Guy] For the?
-[Kipp] Brisket.
352
00:09:56,367 --> 00:09:57,867
And we're gonna start
with brown sugar.
353
00:09:57,867 --> 00:09:58,667
[Guy] Oh, my goodness.
354
00:09:58,667 --> 00:09:59,800
[Kipp] Paprika,
355
00:09:59,800 --> 00:10:00,800
kosher salt...
356
00:10:00,800 --> 00:10:02,000
That much red chili flake?
357
00:10:02,000 --> 00:10:03,000
[Kipp] Absolutely.
358
00:10:03,000 --> 00:10:04,166
I've made a lot of rubs.
359
00:10:04,166 --> 00:10:06,900
That's more chili flake
than I've ever seen
go in a rub.
360
00:10:06,900 --> 00:10:08,266
[Kipp] Cumin powder,
361
00:10:08,266 --> 00:10:09,767
granulated garlic,
362
00:10:09,767 --> 00:10:11,000
cayenne pepper,
363
00:10:11,000 --> 00:10:11,867
black pepper.
364
00:10:11,867 --> 00:10:13,166
We mix it all together.
365
00:10:13,166 --> 00:10:14,700
-You done weeding out
the lumps?
-Yeah.
366
00:10:14,700 --> 00:10:16,700
-Yeah. Yeah, we are.
-Okay.
367
00:10:16,700 --> 00:10:19,000
All right, so we've got
some brisket.
368
00:10:19,000 --> 00:10:20,367
Trim the fat.
369
00:10:20,367 --> 00:10:22,767
-[Guy] Let me jump in here.
-Okay, you do it.
370
00:10:22,767 --> 00:10:24,867
How did you get
into this business?
371
00:10:24,867 --> 00:10:26,467
Well, I was such a bad doctor.
372
00:10:26,467 --> 00:10:28,266
-The community--
-You're a doctor?
373
00:10:28,266 --> 00:10:30,166
-I am.
-[laughs]
374
00:10:30,166 --> 00:10:31,900
This story gets better.
375
00:10:31,900 --> 00:10:33,800
[Kipp] Now, we'll rub
the brisket.
376
00:10:33,800 --> 00:10:36,000
[Kipp] We wrap it
and let it sit overnight.
377
00:10:36,000 --> 00:10:37,000
[Guy] How long does it smoke?
378
00:10:37,000 --> 00:10:38,533
About 12 hours.
379
00:10:38,767 --> 00:10:39,767
All right.
380
00:10:39,767 --> 00:10:41,767
Texas toast, aioli,
381
00:10:41,767 --> 00:10:44,767
then we put some
good old brisket on this.
382
00:10:44,767 --> 00:10:46,300
And then we put some pickles,
383
00:10:46,300 --> 00:10:47,300
onions,
384
00:10:47,300 --> 00:10:49,467
and we just simply
put this on top,
385
00:10:49,467 --> 00:10:50,567
wrap it up,
386
00:10:50,567 --> 00:10:52,400
smash it down
so it all fits...
387
00:10:52,400 --> 00:10:53,500
[laughs]
388
00:10:53,500 --> 00:10:54,467
And that's all she wrote.
389
00:10:54,467 --> 00:10:56,033
[Kipp] Absolutely.
390
00:10:58,200 --> 00:10:59,700
And what barbecue
sauce is this?
391
00:10:59,700 --> 00:11:01,367
[Kipp] That is Kansas City.
392
00:11:01,367 --> 00:11:02,600
[Guy] Okay.
393
00:11:04,567 --> 00:11:06,700
I've had a few brisket
sandwiches in my day.
394
00:11:06,700 --> 00:11:07,467
That's the real deal.
395
00:11:07,467 --> 00:11:09,100
Nice job, Doctor.
396
00:11:09,100 --> 00:11:11,433
-Yes, sir.
-I like the way he operates.
397
00:11:12,567 --> 00:11:13,867
The sliced brisket sandwich
398
00:11:13,867 --> 00:11:16,500
is still one of our most
popular dishes.
399
00:11:16,500 --> 00:11:17,567
[Aaron] I'm eating
the brisket.
400
00:11:17,567 --> 00:11:18,700
It's so good.
401
00:11:18,700 --> 00:11:20,467
Everything about this place
is great.
402
00:11:20,467 --> 00:11:22,100
Can I get a five-bone
rib plate?
403
00:11:22,100 --> 00:11:23,867
Kipp has definitely
taught everybody
404
00:11:23,867 --> 00:11:25,100
his way of doing things.
405
00:11:25,100 --> 00:11:26,567
That's why everything
runs so smooth
406
00:11:26,567 --> 00:11:28,100
and everything's
good and tasty.
407
00:11:28,100 --> 00:11:30,467
We've got a really
good team of folks here.
408
00:11:30,467 --> 00:11:32,367
We got one pork
Hangover for Guy.
409
00:11:32,367 --> 00:11:34,767
Favorite dish
would probably be
the Hangover.
410
00:11:34,767 --> 00:11:38,467
It has the pork
with French fries
411
00:11:38,467 --> 00:11:40,467
and the egg placed on top.
412
00:11:40,467 --> 00:11:44,467
Well, the Hangover is geared
to cure a hangover.
413
00:11:44,467 --> 00:11:46,667
First, we have to
put the rub on our pork,
414
00:11:46,667 --> 00:11:49,700
Garlic powder, onion powder,
black pepper, kosher salt,
415
00:11:49,700 --> 00:11:51,467
cayenne pepper, paprika,
416
00:11:51,467 --> 00:11:52,967
chili powder, brown sugar.
417
00:11:52,967 --> 00:11:54,567
Now, we marry the ingredients.
418
00:11:54,567 --> 00:11:55,800
We have mustard
on this pork butt
419
00:11:55,800 --> 00:11:58,967
to make sure that our rub
sticks into it.
420
00:11:58,967 --> 00:12:02,166
This is ready to go
into the smoker at 225.
421
00:12:02,166 --> 00:12:03,900
We get our pork going
on the flattop,
422
00:12:03,900 --> 00:12:04,700
Pico,
423
00:12:04,700 --> 00:12:05,900
get our fries,
424
00:12:06,367 --> 00:12:07,800
our salt flour...
425
00:12:09,300 --> 00:12:10,166
cheese,
426
00:12:10,166 --> 00:12:11,000
pork,
427
00:12:11,000 --> 00:12:12,266
sunny side up egg.
428
00:12:12,266 --> 00:12:15,033
Sour cream goes on top
with bacon.
429
00:12:15,567 --> 00:12:17,066
Hangover done.
430
00:12:17,066 --> 00:12:18,266
Hangover with pork.
431
00:12:18,266 --> 00:12:19,767
Between the french fries,
432
00:12:19,767 --> 00:12:20,967
the cheese sauce,
433
00:12:20,967 --> 00:12:22,266
pulled pork, which I love,
434
00:12:22,266 --> 00:12:23,100
delicious.
435
00:12:23,100 --> 00:12:24,667
[Logan] One Cuban
sandwich for Guy.
436
00:12:24,667 --> 00:12:26,266
[man 2] They have the pulled
pork sandwich.
437
00:12:26,266 --> 00:12:28,166
They have a Cuban,
which is amazing.
438
00:12:28,166 --> 00:12:29,667
[chef] The pigs
and grits is up.
439
00:12:29,667 --> 00:12:31,166
When Guy was here last time,
440
00:12:31,166 --> 00:12:32,767
he got the pigs and the grits,
441
00:12:32,767 --> 00:12:34,367
which I love, too.
442
00:12:34,367 --> 00:12:35,400
I'm a big grit guy.
443
00:12:35,400 --> 00:12:36,967
My mom's
from North Carolina,
444
00:12:36,967 --> 00:12:38,166
so, I just wanted
to let you know.
445
00:12:38,166 --> 00:12:39,266
-What part?
-The whole...
446
00:12:39,266 --> 00:12:40,333
My whole mom.
447
00:12:42,600 --> 00:12:44,567
[Kipp] Deep fry
some good pork.
448
00:12:44,567 --> 00:12:46,266
Just pulled out of the smoker.
449
00:12:46,266 --> 00:12:49,100
So, we're gonna put some
beautiful grits there.
450
00:12:49,100 --> 00:12:50,367
Beautiful pork.
451
00:12:50,367 --> 00:12:51,900
[Guy] Nice and moist.
452
00:12:51,900 --> 00:12:55,467
And then we put some
Kansas City barbecue sauce,
453
00:12:55,467 --> 00:12:57,667
cheddar, mozzarella
and menonita...
454
00:12:57,667 --> 00:12:58,433
[Guy] Wait.
455
00:12:58,433 --> 00:13:00,300
[Kipp] Put this
in the salamander.
456
00:13:00,300 --> 00:13:02,266
Let that cheese get
a good little melt on it.
457
00:13:02,266 --> 00:13:03,433
[Guy] Okay.
458
00:13:04,266 --> 00:13:06,767
[Kipp] We add
jalapeno bacon bits,
459
00:13:06,767 --> 00:13:07,934
chopped chives here.
460
00:13:07,934 --> 00:13:09,700
[Guy] This is
at a gas station,
ladies and gentlemen,
461
00:13:09,700 --> 00:13:11,900
in case anybody is just
tuning in right now.
462
00:13:14,767 --> 00:13:16,266
Good texture in the grits.
463
00:13:16,266 --> 00:13:17,367
Got a little...
464
00:13:17,367 --> 00:13:19,200
southern grits soufflé
going here.
465
00:13:19,200 --> 00:13:20,500
Yes, sir.
466
00:13:21,800 --> 00:13:22,834
Well done, man.
467
00:13:22,834 --> 00:13:24,767
We've got one rib plate
for the Triple-D Nation.
468
00:13:24,767 --> 00:13:26,367
Everyone kind of has
their personal favorites
469
00:13:26,367 --> 00:13:27,400
when it comes to barbecue.
470
00:13:27,400 --> 00:13:29,266
[man 2] The ribs at the thumb
are to die for.
471
00:13:29,266 --> 00:13:31,100
Thick and, you know,
they're smoked,
472
00:13:31,100 --> 00:13:33,367
and the barbecue sauce
is amazing.
473
00:13:33,367 --> 00:13:35,867
The ribs start
with a good rub.
474
00:13:35,867 --> 00:13:36,800
[Logan] Garlic powder,
475
00:13:36,800 --> 00:13:37,567
cumin,
476
00:13:37,567 --> 00:13:38,567
chili flakes,
477
00:13:38,567 --> 00:13:39,367
onion powder,
478
00:13:39,367 --> 00:13:40,100
white pepper,
479
00:13:40,100 --> 00:13:40,967
black pepper,
480
00:13:40,967 --> 00:13:42,000
celery salt,
481
00:13:42,000 --> 00:13:43,166
kosher salt.
482
00:13:43,166 --> 00:13:45,000
And we marry our ingredients.
483
00:13:45,000 --> 00:13:47,066
Yeah, the pork ribs have
already been rubbed
in mustard.
484
00:13:47,066 --> 00:13:48,567
I put a rub on both sides,
485
00:13:48,567 --> 00:13:51,567
and then into the smoker
at 225 for five hours.
486
00:13:51,567 --> 00:13:53,700
We're going to cut them
and glaze.
487
00:13:53,700 --> 00:13:54,667
Molasses,
488
00:13:54,667 --> 00:13:55,567
mustard,
489
00:13:55,567 --> 00:13:56,867
house barbecue sauce,
490
00:13:56,867 --> 00:13:59,100
honey, cayenne, kosher salt.
491
00:13:59,100 --> 00:14:00,400
Glaze on top.
492
00:14:00,400 --> 00:14:01,800
Up in the sally.
493
00:14:03,667 --> 00:14:05,166
[waitress]
And here's your rib plate.
494
00:14:05,166 --> 00:14:07,166
The ribs here
are just spectacular.
495
00:14:07,166 --> 00:14:10,000
The quality of the meat,
the smoky flavor.
496
00:14:10,000 --> 00:14:11,600
[Kipp] Tom's Brisket Stack.
497
00:14:11,600 --> 00:14:12,600
You're pretty laid back.
498
00:14:12,600 --> 00:14:13,967
For a guy that's running
an empire,
499
00:14:13,967 --> 00:14:14,700
this is pretty...
500
00:14:14,700 --> 00:14:15,967
Well, we've got
a lot going on,
501
00:14:15,967 --> 00:14:17,200
but you've got to stay calm.
502
00:14:17,200 --> 00:14:18,367
[woman] After Triple-D,
503
00:14:18,367 --> 00:14:20,266
the line would be
out the door.
504
00:14:20,266 --> 00:14:22,767
We definitely added
a lot more seating.
505
00:14:22,767 --> 00:14:24,767
And the Oklahoma Burger
with onion rings.
506
00:14:24,767 --> 00:14:25,867
We're very proud of...
507
00:14:25,867 --> 00:14:27,367
the Grand Canyon
here in Arizona,
508
00:14:27,367 --> 00:14:30,100
but, boy, we are really
proud of The Thumb.
509
00:14:30,100 --> 00:14:31,867
Come fill up and get gas.
510
00:14:31,867 --> 00:14:32,967
-Brother, nice job.
-All right.
511
00:14:32,967 --> 00:14:34,233
-Thank you.
-Really nice job.
512
00:14:36,567 --> 00:14:38,367
Up next in Fort Worth, Texas.
513
00:14:38,367 --> 00:14:40,700
This is a typical Texas meal.
514
00:14:40,700 --> 00:14:42,266
[Guy] A barbecue
and steak joint...
515
00:14:42,266 --> 00:14:42,934
[whistles]
516
00:14:42,934 --> 00:14:44,400
...built for the big screen.
517
00:14:44,400 --> 00:14:45,900
I'll be the culinary
gangster here
518
00:14:45,900 --> 00:14:46,934
and you're the outlaw chef.
519
00:14:46,934 --> 00:14:49,066
There's a movie coming
to your neighborhood soon.
520
00:14:49,066 --> 00:14:51,634
Chicken fried steak
all along the window.
521
00:14:56,367 --> 00:14:57,900
On Diners,
Drive-Ins and Dives,
522
00:14:57,900 --> 00:14:59,667
we've been
all over the country.
523
00:14:59,667 --> 00:15:01,467
We've met all kinds of chefs.
524
00:15:01,467 --> 00:15:03,066
I've met diner chefs,
525
00:15:03,066 --> 00:15:04,467
culinary trained chefs.
526
00:15:04,467 --> 00:15:06,400
We've even met
self-taught chefs.
527
00:15:06,400 --> 00:15:08,166
But back in 2009,
528
00:15:08,166 --> 00:15:09,667
I met this cowboy chef.
529
00:15:09,667 --> 00:15:11,066
[war cry]
530
00:15:11,066 --> 00:15:12,166
[Guy] I'll tell you what,
531
00:15:12,166 --> 00:15:14,600
you never know who is gonna
saddle up to this joint.
532
00:15:14,600 --> 00:15:16,567
Very good. A little spicy.
533
00:15:16,567 --> 00:15:18,567
[Guy] These days,
things are really heating up
534
00:15:18,567 --> 00:15:19,867
with two locations.
535
00:15:19,867 --> 00:15:22,600
But they're sticking
to their chuck wagon roots.
536
00:15:22,600 --> 00:15:25,333
Here at Fred's Texas
in Fort Worth.
537
00:15:28,667 --> 00:15:30,767
Tinga tacos
for the patio, window.
538
00:15:30,767 --> 00:15:32,367
[woman] I saw Fred's
on Triple-D
539
00:15:32,367 --> 00:15:33,867
and I've been coming here
ever since.
540
00:15:33,867 --> 00:15:35,300
Texas Red Chili.
541
00:15:35,300 --> 00:15:36,667
It's not just bar food,
542
00:15:36,667 --> 00:15:37,900
it's great options.
543
00:15:37,900 --> 00:15:40,367
People are coming in here
with cowboy hats,
cowboy boots,
544
00:15:40,367 --> 00:15:42,667
ordering burgers,
chicken fried steaks.
545
00:15:42,667 --> 00:15:43,667
[Guy] Fitting food,
546
00:15:43,667 --> 00:15:45,800
coming from chef
and co-owner Terry Chandler,
547
00:15:45,800 --> 00:15:49,100
who brought some serious
cowboy credit to the menu.
548
00:15:49,100 --> 00:15:52,000
Is it primarily
Texas style food?
549
00:15:52,000 --> 00:15:53,400
[Terry] Chuck wagon
style food.
550
00:15:53,400 --> 00:15:54,667
Chuck wagon style?
551
00:15:54,667 --> 00:15:55,533
Yes, sir.
552
00:15:55,533 --> 00:15:56,867
[Guy] But these days,
his partner,
553
00:15:56,867 --> 00:15:58,266
co-owner, Quincy Wallace,
554
00:15:58,266 --> 00:15:59,667
has taken the reins.
555
00:15:59,667 --> 00:16:00,967
Got a nacho.
556
00:16:00,967 --> 00:16:02,066
Quincy does it right.
557
00:16:02,066 --> 00:16:04,300
I got those two
green chilies coming up.
558
00:16:04,300 --> 00:16:05,100
[Guy] What are you having?
559
00:16:05,100 --> 00:16:06,367
[woman] Lamb stew.
560
00:16:06,367 --> 00:16:07,567
When Guy was here last time,
561
00:16:07,567 --> 00:16:09,967
we did the green chili
lamb stew.
562
00:16:09,967 --> 00:16:10,967
So, these are Hatch chilies.
563
00:16:10,967 --> 00:16:12,867
We're gonna roast them
in a salamander up here.
564
00:16:12,867 --> 00:16:15,200
And so you're just gonna
dry roast these in there for?
565
00:16:15,200 --> 00:16:16,867
[Terry] Just whenever you hear
'em pop and blister,
566
00:16:16,867 --> 00:16:17,734
and then I'm gonna
flip them over.
567
00:16:17,734 --> 00:16:19,000
So, while that's doing,
we get started?
568
00:16:19,000 --> 00:16:19,734
Yes, sir.
569
00:16:19,734 --> 00:16:21,100
This is my cast iron
chili pot.
570
00:16:21,100 --> 00:16:22,133
[Guy whistles]
571
00:16:22,133 --> 00:16:23,800
[Terry] We're going to
render some bacon in here.
572
00:16:23,800 --> 00:16:25,100
Let that render
down a minute,
573
00:16:25,100 --> 00:16:26,100
get a little grease going.
574
00:16:26,100 --> 00:16:27,867
I'm gonna go ahead
and throw the onions in now.
575
00:16:27,867 --> 00:16:29,266
Let them clarify a little bit.
576
00:16:29,266 --> 00:16:30,667
Put a little minced
garlic in there.
577
00:16:30,667 --> 00:16:31,600
Let it get hot.
578
00:16:31,600 --> 00:16:33,300
We don't want it to burn,
make it bitter.
579
00:16:33,300 --> 00:16:35,200
You sound like a Food
Network chef there, buddy.
580
00:16:35,200 --> 00:16:36,767
[Terry] Now, we're gonna
put the lamb in to brown.
581
00:16:36,767 --> 00:16:38,600
[Guy] We got enough
residual oil in there now.
582
00:16:38,600 --> 00:16:39,266
[Terry] Yes, sir.
583
00:16:39,266 --> 00:16:40,867
My friends just call me Guy.
584
00:16:40,867 --> 00:16:42,700
Wow, look at that.
It smells great already.
585
00:16:42,700 --> 00:16:44,500
And you put a little crust
on this lamb.
586
00:16:44,500 --> 00:16:45,667
Yes, sir.
587
00:16:46,467 --> 00:16:47,867
[Terry] I'm gonna
salt and pepper it now.
588
00:16:47,867 --> 00:16:49,066
Now, I've got
a little ground cumin
589
00:16:49,066 --> 00:16:50,467
-I'm gonna put in there.
-[Guy] A little cumin?
590
00:16:50,467 --> 00:16:51,400
How are those
chilies looking?
591
00:16:51,400 --> 00:16:52,467
[Terry] Those are perfect.
592
00:16:52,467 --> 00:16:53,567
[Guy] Now, we'll let them
cool down a little bit.
593
00:16:53,567 --> 00:16:55,100
pop them in
the food processor,
594
00:16:55,100 --> 00:16:56,367
-puree 'em.
-[Terry] Yes, sir.
595
00:16:56,367 --> 00:16:57,200
Strain it through
the strainer.
596
00:16:57,200 --> 00:16:59,166
Get all the seeds
and the skins out.
597
00:16:59,166 --> 00:17:00,266
I like the way this is going.
598
00:17:00,266 --> 00:17:01,300
[Terry] Now, we add
the potatoes.
599
00:17:01,300 --> 00:17:03,767
I like to have my potatoes
a little bit al dente.
600
00:17:03,767 --> 00:17:04,667
I don't like them mushy.
601
00:17:04,667 --> 00:17:06,767
You got a chuck wagon
cook here in Texas
602
00:17:06,767 --> 00:17:09,266
using the word "al dente"
to describe his potatoes.
603
00:17:09,266 --> 00:17:10,400
Crazy.
604
00:17:10,900 --> 00:17:12,367
Chuck wagon crazy.
605
00:17:12,367 --> 00:17:13,667
So, is this bad boy ready?
606
00:17:13,667 --> 00:17:14,500
[Terry] That's done.
607
00:17:14,500 --> 00:17:15,467
[Guy] Serve me up, Hoss.
608
00:17:15,467 --> 00:17:16,734
[Terry] There you go.
609
00:17:18,166 --> 00:17:19,467
Hmm. I like the flavor.
610
00:17:19,467 --> 00:17:20,367
And this is your recipe?
611
00:17:20,367 --> 00:17:21,567
[Terry] Yes, sir.
612
00:17:21,567 --> 00:17:23,567
-My recipe right there.
-You say, "Yes, sir"
one more time,
613
00:17:23,567 --> 00:17:25,000
and I'll put your head
in that chili.
614
00:17:26,100 --> 00:17:27,400
The lamb stew...
615
00:17:27,400 --> 00:17:29,433
it's still a big hit today.
616
00:17:30,166 --> 00:17:31,000
What else have you guys
had here?
617
00:17:31,000 --> 00:17:33,367
[man] Chicken fried
steak sandwich.
618
00:17:33,367 --> 00:17:34,433
-It does it?
-Yes.
619
00:17:34,433 --> 00:17:36,367
[waiter] Chicken fried steak
all along the window.
620
00:17:36,367 --> 00:17:37,200
[woman] It's wonderful.
621
00:17:37,200 --> 00:17:38,166
The crust on this,
622
00:17:38,166 --> 00:17:40,400
the sourdough, is amazing.
623
00:17:41,000 --> 00:17:43,767
Start off by making
the dry dredge.
624
00:17:43,767 --> 00:17:45,467
All-purpose flour.
625
00:17:45,467 --> 00:17:47,300
Salt, pepper, garlic.
626
00:17:47,300 --> 00:17:49,000
Okay, we got all that
mixed together.
627
00:17:49,000 --> 00:17:52,567
What we have here is,
uh, upper two thirds choice
628
00:17:52,567 --> 00:17:53,767
inside round.
629
00:17:53,767 --> 00:17:55,567
Got to have
good beef in Texas.
630
00:17:55,567 --> 00:17:57,166
This is our sourdough starter,
631
00:17:57,166 --> 00:18:00,200
and that is an old
chuck wagon recipe.
632
00:18:00,200 --> 00:18:01,667
Now, we'll take this
to the fryer
633
00:18:01,667 --> 00:18:03,200
and make it golden brown.
634
00:18:03,200 --> 00:18:04,767
What we have here
is our green beans,
635
00:18:04,767 --> 00:18:05,634
mashed potatoes,
636
00:18:05,634 --> 00:18:07,667
and then we'll add
classic white gravy.
637
00:18:07,667 --> 00:18:10,266
We start with our half butter,
half bacon grease,
638
00:18:10,266 --> 00:18:12,300
milk, pepper and your salt.
639
00:18:12,300 --> 00:18:14,767
Keep whisking this
until it sticks to the whisk,
640
00:18:14,767 --> 00:18:15,867
and then you know it's done.
641
00:18:15,867 --> 00:18:17,100
Plenty of gravy there.
642
00:18:17,100 --> 00:18:18,467
This is a poblano pepper.
643
00:18:18,467 --> 00:18:20,467
We're just gonna take
pepper jack cheese,
644
00:18:20,467 --> 00:18:23,233
and then we'll steam
that bad boy.
645
00:18:24,200 --> 00:18:25,500
We'll put that right here.
646
00:18:25,500 --> 00:18:28,266
We'll add pico
and our guacamole.
647
00:18:28,266 --> 00:18:30,567
That's our outlaw
chicken fried steak.
648
00:18:30,567 --> 00:18:32,467
[waitress] Chicken fried
steak outlaw for ya.
649
00:18:32,467 --> 00:18:34,166
Battered very well,
very meaty.
650
00:18:34,166 --> 00:18:35,867
The gravy is spot on.
651
00:18:35,867 --> 00:18:37,567
[man] You've got
the poblano pepper on this
652
00:18:37,567 --> 00:18:39,667
with the salsa guacamole.
653
00:18:39,667 --> 00:18:42,400
This is a typical
Texas meal.
654
00:18:43,000 --> 00:18:44,166
Bolo down yet?
655
00:18:44,166 --> 00:18:45,367
[chef] Putting them down
right now.
656
00:18:45,367 --> 00:18:46,400
I love coming to Fred's.
657
00:18:46,400 --> 00:18:48,867
One of my favorite burgers
is the Bolo burger.
658
00:18:48,867 --> 00:18:50,467
[chef] Bolo burger,
table six.
659
00:18:50,467 --> 00:18:52,500
[woman] The baloney,
the barbecue sauce.
660
00:18:52,500 --> 00:18:54,100
Let's make our Bolo burger.
661
00:18:54,100 --> 00:18:56,500
A liberal amount of butter
on this bun.
662
00:18:56,500 --> 00:18:57,700
Get a sear on it.
663
00:18:57,700 --> 00:18:59,867
This is our 80-20 Angus chuck.
664
00:18:59,867 --> 00:19:00,834
And salt and pepper.
665
00:19:00,834 --> 00:19:03,367
And then, now, let's get
our baloney down.
666
00:19:03,367 --> 00:19:06,000
We get ten pound
logs of baloney.
667
00:19:06,000 --> 00:19:07,700
We season it
with our heifer dust.
668
00:19:07,700 --> 00:19:09,367
And that is chili,
669
00:19:09,367 --> 00:19:10,867
black pepper, cumino,
670
00:19:10,867 --> 00:19:12,100
salt, garlic.
671
00:19:12,100 --> 00:19:15,500
And then we smoke it
for six hours.
672
00:19:15,500 --> 00:19:17,700
Let's put a little bit
of barbecue sauce,
673
00:19:17,700 --> 00:19:18,700
barbecue base,
674
00:19:18,700 --> 00:19:19,567
molasses,
675
00:19:19,567 --> 00:19:20,367
chili powder,
676
00:19:20,367 --> 00:19:21,266
black pepper,
677
00:19:21,266 --> 00:19:22,166
white sugar,
678
00:19:22,166 --> 00:19:23,867
vinegar, lemon juice,
679
00:19:23,867 --> 00:19:25,800
salt, cayenne pepper for heat,
680
00:19:25,800 --> 00:19:27,400
and garlic.
681
00:19:29,567 --> 00:19:31,767
Flip the burger
and add some cheese to it.
682
00:19:31,767 --> 00:19:33,000
We've got mustard,
683
00:19:33,000 --> 00:19:34,166
mayonnaise on the top bun.
684
00:19:34,166 --> 00:19:35,567
That burger looks cooked.
685
00:19:35,567 --> 00:19:36,767
Meat and cheese,
686
00:19:36,767 --> 00:19:37,667
baloney,
687
00:19:37,667 --> 00:19:39,467
crispy fried onion strings.
688
00:19:39,467 --> 00:19:41,667
It's the same
sourdough starter
689
00:19:41,667 --> 00:19:43,300
that we use for
the chicken fried steak.
690
00:19:43,300 --> 00:19:45,166
These are just
a little bit fried.
691
00:19:45,166 --> 00:19:46,367
And then the top bun.
692
00:19:46,367 --> 00:19:49,100
And that is our Bolo burger.
693
00:19:49,100 --> 00:19:50,700
-And there's your Bolo burger.
-[man 2] Thank you.
694
00:19:50,700 --> 00:19:52,467
The baloney,
it's got a crust on it.
695
00:19:52,467 --> 00:19:54,166
Adds tons of flavor to it.
696
00:19:54,166 --> 00:19:55,767
It's my favorite burger
in the world.
697
00:19:55,767 --> 00:19:56,700
[Guy] You don't have
a ton of seats,
698
00:19:56,700 --> 00:19:58,700
you guys are already busy
as all get out,
699
00:19:58,700 --> 00:20:00,567
and then you also
make specials?
700
00:20:00,567 --> 00:20:01,233
Yeah.
701
00:20:01,233 --> 00:20:02,600
Two years after Guy visited,
702
00:20:02,600 --> 00:20:04,700
we were able to open up
this second location.
703
00:20:04,700 --> 00:20:07,867
Now, we've got more room
for everybody to come always.
704
00:20:07,867 --> 00:20:09,700
Does it say "Outlaw Chef"?
705
00:20:09,700 --> 00:20:10,500
[Terry] That it does.
706
00:20:10,500 --> 00:20:12,000
So, I'll be
the culinary gangster
707
00:20:12,000 --> 00:20:13,033
and you're the outlaw chef.
708
00:20:13,033 --> 00:20:15,333
There's a movie coming
to your neighborhood soon.
709
00:20:17,000 --> 00:20:19,200
Can I get a Hangover
with sweet potato fries
710
00:20:19,200 --> 00:20:21,066
and pulled pork
for the Triple-D Nation?
711
00:20:21,066 --> 00:20:22,166
Flipping burgers.
712
00:20:22,166 --> 00:20:23,767
Got a hash bowl working hard.
713
00:20:23,767 --> 00:20:25,900
I'll tell you, it's a long
and winding journey,
714
00:20:25,900 --> 00:20:27,700
hitting up all the old
Triple-D joints.
715
00:20:27,700 --> 00:20:29,400
[waiter] Bolo burger
on the window.
716
00:20:29,400 --> 00:20:30,166
Sold.
717
00:20:30,166 --> 00:20:31,066
Wow.
718
00:20:31,066 --> 00:20:33,500
And I'm enjoying
every stop along the way.
719
00:20:34,400 --> 00:20:36,066
All right, gentlemen,
here we go.
720
00:20:36,066 --> 00:20:39,000
Here is that chicken
fried steak outlaw.
721
00:20:39,000 --> 00:20:40,200
That's bigger than my head.
722
00:20:40,200 --> 00:20:41,467
And your gripple.
723
00:20:41,467 --> 00:20:42,667
Can I get you anything else?
724
00:20:42,667 --> 00:20:43,600
[Guy] But buckle up,
725
00:20:43,600 --> 00:20:45,867
because there are plenty
more miles to drive.
726
00:20:45,867 --> 00:20:47,266
We're sharing this?
727
00:20:47,266 --> 00:20:48,166
Oh, I just cut it off,
a piece--
728
00:20:48,166 --> 00:20:49,233
We ain't sharing,
I'm giving it to you.
729
00:20:49,233 --> 00:20:51,000
[Terry] Here, you gotta try
some of this.
730
00:20:51,300 --> 00:20:53,100
[screams and laughs]