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Hey, everybody, I'm Guy Fieri,
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and we're rolling out,
looking for America's greatest
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diners, drive-ins and dives.
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This trip...
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Holy moly!
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We're cruising all the way
across the country.
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That's worth a pilgrimage.
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On a comfort food joyride.
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Just when I think
he's gonna zig, he zags.
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There's barbecue
at the beach in New Jersey.
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You're gonna have me
right out of the board shorts
into the muumuu.
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Scratch me cooking
on the California coast.
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Teach me, oh wise one.
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And a Midwestern
real-deal diner.
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I don't know
where you could be in Ohio
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that it wouldn't be
worth driving to get that.
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Serving up
Greek family treasures.
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I'm putting out
the Flavortown Bat-Signal.
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All the way down to dessert.
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Hands down, one of the best
cheesecakes I've ever had.
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That's all right here,
right now,
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on Triple-D.
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[opening theme music playing]
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So I'm here in Columbus, Ohio,
with my good buddy,
Anthony Carano,
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the president of
Caesars Entertainment.
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A long time ago, I said,
"You know what, buddy?"
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You promised me
you'd take me on
Diners, Drive-Ins and Dives.
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Exactly. The question is,
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what did I take you to?
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Today, Anthony,
I'm taking you to a diner.
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Not just any diner,
but a Greek diner.
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You're gonna get great food.
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You're gonna get great story.
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And you're definitely
gonna get some characters.
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This is Tommy's Diner.
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I got a meatloaf sandwich,
two special cheesecakes.
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[customer] I just love
coming to Tommy's.
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The atmosphere is fantastic.
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It's a place where
everyone is welcome.
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[owner] Stuffed French toast
going up.
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There's nothing like it.
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It's my Cheers.
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[Guy] And this breakfast,
lunch hangout is where
the Pappas family
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has been serving up
American and Greek classics
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for over 30 years.
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Is your name really Tommy?
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Yep. I mean,
the Greek name is Athanasios.
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-You're from Greece.
-Yep.
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-[Guy] You were in Greece?
-I was born there.
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-I left when I was three.
-But you went back to Greece?
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-Is that where you
met this guy?
-[Kathy] Yes.
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When did you get into this?
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I was seven when we opened.
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In this actual diner?
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-[Michael]
In this building, yeah.
-Some history here.
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[Guy] What are we
gonna cook today?
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We're gonna make
Greek pastitsio.
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Your pastitsio.
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Absolutely fantastic dish.
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It's pasta with meat,
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cheeses and bechamel sauce.
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It is to die for.
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Have you ever had pastitsio?
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-No.
-[Guy] It's Greek
noodle lasagna.
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[Michael] We're gonna
start off browning some meat,
cooking it with onions.
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Did your mom teach you to cook
or your dad teach you to cook?
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My mom taught me back here.
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My dad taught me the line.
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-Have you ever been
on the hot line?
-I have.
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Started on the fry,
went to the grill, pizza oven,
everything.
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-You can throw a pizza?
-I can throw a pizza.
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[Michael] Next up, I'm gonna
add a little white wine.
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Tomato sauce, salt,
black pepper, ground cloves,
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granulated garlic,
cinnamon, fresh garlic,
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cook this down.
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-Next the bechamel?
-[Michael] We're gonna
heat up a roux.
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And then we're gonna
add the roux to milk.
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A little nutmeg,
some white pepper, salt.
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We've got some Romano
and shredded Parmesan
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-cheese right there.
-[Guy] Okay.
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The eggs, you wanna
make sure you're mixing it
the whole time.
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Time to build it.
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-I'm ready.
-All right. Penne, butter,
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-cheese, pepper, salt
and then the egg.
-[Guy] Okay.
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[Michael] We'll do
the layered noodles
at the bottom of the pan.
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Pour a little bit of bechamel,
smooth it out.
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-[Guy] All of
the meat sauce at once?
-[Michael] All of the meat.
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Then we're gonna pour
the rest of the noodles
on top.
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-The rest of the bechamel.
-[Guy] See, look at you.
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You have a future
in this business, Carano.
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[Michael] Smooth it out.
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Cheese, you gotta have
more cinnamon.
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We're gonna let you do that.
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[Michael] Butter.
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This go in the oven.
What temp?
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[Michael] 350 for about
forty-five minutes to an hour.
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What you want is just a nice
brown coating on the top.
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-Gorgeous.
-[Anthony] Oh, yeah.
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[Guy] You can smell that meat,
smell the onions
and the garlic.
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-Cinnamon.
-And then all of a sudden
you get cinnamon.
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[Anthony] Maiden voyage.
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[Anthony] Mmm.
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The flavor in the meat,
you get that cinnamon
at the end.
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[Guy] I've had
a lot of pastitsio,
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this has got great balance.
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Not too salty,
not too much bechamel,
not too much meat.
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Good bite in the noodle.
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Mmm.
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Delicious.
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Cutting pastitsio.
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I love how they infuse
Greek flavor into the lasagna.
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[customer]
The pasta was so tender,
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the meat was well-cooked
but not overcooked.
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It's excellent.
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Do you sit at the counter,
or do you sit at the booth?
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Sit at the counter.
A lot of action you can watch.
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And I like to talk a lot.
[laughs]
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-George, what do you think?
-I love it.
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[Michael]
Just the conversations
over the years
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and the friendships
that people built
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-just from this counter,
it's pretty cool.
-I love it.
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-Breakfast burger.
-I've been coming here
for about 20 years.
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Always a good diner.
Good portions.
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But you definitely
save room for dessert.
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Baklava cheesecake coming up.
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The baklava cheesecake
is exquisite.
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It's like they set a baklava
on a piece of cheesecake.
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We're making
a baklava cheesecake.
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-[indistinct]
-Got it. But hang on.
Wait, wait, wait.
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-Baklava...
-Cheesecake.
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-Baklava cheesecake's
not normal.
-No, it's not normal.
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We're gonna make
a syrup first.
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So, we've got water,
honey, sugar.
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-[Guy] Okay.
-[Michael] I'm gonna let it
simmer for about 25 minutes.
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Then we're gonna add
the cinnamon.
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Roasted nuts, they're gonna
get tossed in the syrup.
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If there's any left
from Anthony eating 'em.
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[Michael]
We're gonna make the filling
for the cheesecake.
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-Okay.
-[Michael] Cream cheese,
sugar, vanilla.
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And with this,
it gets nice and soft.
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Key part of this is to do
one egg at a time.
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-[Guy] Got it.
-[Michael] Let it mix in.
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Sour cream to finish it.
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Now it's time
to build the cheesecake.
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-Let's see it.
-Start with a filo dough.
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We're gonna do
a layer of butter,
fold it up, more butter.
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[Guy] And we're gonna
line this whole thing?
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-Nuts.
-All right.
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-[Michael] Sprinkle on
the bottom there.
-[Guy] Okay.
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Put half the mix in,
you do the rest of the nuts,
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rest of the sauce.
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We're bringing
the filo dough back up.
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More butter.
A couple more layers of filo.
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Now you're gonna
fold these in.
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The royal wedding cake
doesn't take this long.
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-And more butter.
-[Guy] More butter.
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-[Michael] Score it.
-[Guy] But no nuts on top?
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There will be
some nuts on top.
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[Guy] We just used all of 'em.
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[Michael] No,
I have other ones.
You were eating 'em,
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-so I didn't wanna
keep them all out.
-Oh, is that what it is?
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-Anthony, see what happens?
-[chuckles]
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-[Michael] And then
we're gonna bake it.
-[Anthony] Oh, baby.
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-[Michael] Mmm-hmm.
-If that eats half as good
as it looks...
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It eats better.
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-Listen to the crunch.
-[Anthony] It smells good.
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I think that's just cologne.
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-Look at that thing!
-[Anthony] Yes.
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Syrup. Just to make it
look pretty.
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There's no wrong way
to go about this.
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-Took the Guy position.
-[Guy] Holy moly!
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Wow!
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[Anthony] Great crunch,
flavors. Outstanding.
It's all there.
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I'm putting out
the Flavortown Bat-Signal.
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I don't know
where you could be in Ohio
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that it wouldn't be
worth driving to get that.
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[Anthony] You've got
all these different layers.
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The chewiness,
the crunchiness.
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It's delicious.
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There's a lot of depth to it.
Great amount of tang.
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-I love the sour cream.
-[Anthony] Mmm-hmm.
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[with mouthful] You could
call it, "Tommy's Baklava
Cheesecake House,"
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-people are gonna line up.
-Nice.
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[Guy] That right there,
hands down,
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one of the best cheesecakes
I've ever had.
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Here's your
baklava cheesecake, enjoy it.
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The flakiness of the baklava
on top is amazing.
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It's very creamy, sweet.
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-Delicious.
-Salty, tangy.
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-That cheesecake
should be illegal.
-That's true. [laughs]
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[Michael] Waffle's
a minute half out.
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It's not typical diner food.
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Good ol' down-home cooking.
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It's so funny that
I have to bring the guy
all the way from Vegas
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to Columbus to have something
so representative of going
big or going home.
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-You killed it.
-[Michael] Thank you.
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[Guy] Coming up...
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An amped up down-home spot
in Grover Beach, California.
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Look at the technique.
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Adding some
fine-dining flair...
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I'm trying to give each bite
the respect it deserves.
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...where you'd
least expect it.
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You have legitimized
bologna and cheese.
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So, I'm here
in Grover Beach, California,
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which is about a mile south
of Pismo Beach.
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You know, the place
where everybody comes
to go to the dunes?
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Well, today is definitely not
the day to go to the dunes.
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But don't worry,
I'm not here for the dunes.
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No, I'm here to check out this
husband and wife restaurant,
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where they're taking
every-day dishes
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and kind of taking 'em to the,
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as they say, the 2.0.
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This is The Spoon Trade.
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[man] Order up,
chicken and waffle.
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It really blows people away.
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[man] Vegan tikka.
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It is comfort food
with a twist.
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[woman] Fresh,
locally sourced.
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I've been to a lot of
beach communities.
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You do not find restaurants
like this all the time.
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-Agreed.
-Finish that tartar,
get it out first.
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[Guy] That's because
Jacob and Brooke Town
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picked up some gourmet vibes
during their time in
San Francisco
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before they headed back
to the beach.
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You know, we spent 20 plus
years in the industry.
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We moved back home
and we opened a restaurant.
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That's, uh, expression
of our collective experience.
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Why "Spoon Trade"?
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We spoon food
and trade in stories.
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I think it's the one tool
to bind us all on
the whole planet.
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-[Guy] The spoon
is pretty universal.
-[Brooke] Yeah.
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00:08:05,967 --> 00:08:07,700
-Everybody uses a spoon.
-It's time to eat.
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[woman] Chicken and dumplings.
234
00:08:09,100 --> 00:08:10,867
A few things
that are my favorites.
235
00:08:10,867 --> 00:08:12,600
One of 'em is
chicken and dumplings.
236
00:08:12,600 --> 00:08:14,400
Garlic-fennel chicken sausage.
237
00:08:14,400 --> 00:08:17,867
Completely changes your mind
about chicken and dumplings.
238
00:08:17,867 --> 00:08:19,867
-What are we
starting off with?
-[Jacob] Chicken stock.
239
00:08:19,867 --> 00:08:23,066
Roasted chicken bones.
We add carrots, celery, onion,
240
00:08:23,066 --> 00:08:25,967
rosemary, thyme, garlic,
peppercorn and bay leaf.
241
00:08:25,967 --> 00:08:29,166
Top it off with water.
Bring it to a simmer
for about 12 hours.
242
00:08:29,166 --> 00:08:31,266
Strain it off. We're gonna
make our chicken broth.
243
00:08:31,266 --> 00:08:34,266
We melt butter down,
add a little shaved
thin garlic.
244
00:08:34,266 --> 00:08:36,266
Add flour to that.
Lots of black pepper.
245
00:08:36,266 --> 00:08:37,300
-Fresh ground?
-Always.
246
00:08:37,300 --> 00:08:40,266
Chicken stock. Bring it up,
season it with salt.
247
00:08:40,266 --> 00:08:42,066
-Now what are we on to?
-[Jacob] Chicken sausage.
248
00:08:42,066 --> 00:08:44,400
-We turn it into a meatball?
-Mmm-hmm. We're gonna
make a slurry.
249
00:08:44,400 --> 00:08:48,400
White wine, salt,
toasted pepper, rosemary,
toasted fennel.
250
00:08:48,400 --> 00:08:50,100
-Got it.
-[Jacob] Some fresh garlic.
251
00:08:50,100 --> 00:08:51,867
-Get ice in there.
-All right, let's hit it.
252
00:08:51,867 --> 00:08:53,567
All right, here we go.
And we're ready to mix.
253
00:08:53,567 --> 00:08:55,600
-[Guy] Oh,
you're gonna paddle this out.
-[Jacob] Ground chicken,
254
00:08:55,600 --> 00:09:00,066
chicken and chicken skin
puree, slurry of white wine,
garlic, fennel.
255
00:09:00,066 --> 00:09:01,767
Start it up, mix thoroughly.
256
00:09:01,767 --> 00:09:04,867
We can scoop and bake,
425 for six minutes.
257
00:09:04,867 --> 00:09:07,000
-[Guy] What's our next step?
-Dumplings 2.0.
258
00:09:07,000 --> 00:09:09,200
-Let's see it.
-[Jacob] We have flour,
baking powder,
259
00:09:09,200 --> 00:09:11,066
baking soda, sugar, salt.
260
00:09:11,066 --> 00:09:15,000
Do a quick little mix of that.
Nice ice-cold butter going in.
261
00:09:15,000 --> 00:09:16,266
Then we have some
nice cold buttermilk.
262
00:09:16,266 --> 00:09:17,600
[Guy] What are we doing
using a spoon?
263
00:09:17,600 --> 00:09:18,900
We are The Spoon Trade,
264
00:09:18,900 --> 00:09:21,000
and this is
a Lady Hamilton 1932.
265
00:09:21,000 --> 00:09:24,200
-I was noticing that.
-[chuckles]
266
00:09:24,200 --> 00:09:25,867
[Guy] Make it a few hundred
of these.
267
00:09:25,867 --> 00:09:29,367
-What temp we
baking 'em off at?
-375 for 15 minutes.
268
00:09:29,367 --> 00:09:31,500
-Let's build it.
-[Jacob] Start with
the hot broth.
269
00:09:31,500 --> 00:09:33,000
Dumplings, sausage,
270
00:09:33,000 --> 00:09:34,700
Brussels sprouts
and butternut squash.
271
00:09:34,700 --> 00:09:35,867
We'll bring this to a simmer.
272
00:09:35,867 --> 00:09:37,867
-Greek oregano.
-Okay. Look at that.
273
00:09:37,867 --> 00:09:39,367
-[Jacob] A little bit
of olive oil.
-[Guy] Okay.
274
00:09:39,367 --> 00:09:41,700
Crunchy sea salt,
fresh ground pepper,
275
00:09:41,700 --> 00:09:43,900
and some freshly chopped
parsley over the top.
276
00:09:46,567 --> 00:09:48,767
Mmm. This is a piece of art.
277
00:09:48,767 --> 00:09:52,133
Thing about stock is,
it really measures the chef.
278
00:09:53,767 --> 00:09:54,867
Tender meatball.
279
00:09:54,867 --> 00:09:57,400
I'm trying to give each bite
the respect it deserves.
280
00:09:59,400 --> 00:10:01,800
This is probably
the most elevated
281
00:10:01,800 --> 00:10:03,200
chicken and dumplings
I've ever had.
282
00:10:03,200 --> 00:10:05,400
Warning, the dish
you're about to eat
283
00:10:05,400 --> 00:10:07,467
may wreck everything
you ever thought about
284
00:10:07,467 --> 00:10:09,100
-chicken and dumplings.
-[both chuckle]
285
00:10:09,100 --> 00:10:10,567
[Jacob] Dumplings
going to the plate.
286
00:10:10,567 --> 00:10:13,567
Fennel, meatballs, chicken,
really, really good.
287
00:10:13,567 --> 00:10:15,367
-It's fabulous.
-I almost drowned in it.
288
00:10:15,367 --> 00:10:18,500
-[laughs]
-Biscuits that are
just soft and fluffy,
289
00:10:18,500 --> 00:10:20,100
but a little crunchy
on the outside.
290
00:10:20,100 --> 00:10:22,967
These two are crazy? Creative?
291
00:10:22,967 --> 00:10:24,800
-All of the above.
They're creative.
-Really creative.
292
00:10:24,800 --> 00:10:26,767
[Jacob] Sauce for tikka
going down.
293
00:10:26,767 --> 00:10:28,367
Where do all of these
spoons come from?
294
00:10:28,367 --> 00:10:30,567
[Brooke] People just started
bringing 'em in and...
295
00:10:30,567 --> 00:10:33,900
-"Grandma's baby spoon,
the World's Fair spoon."
-I've got baby spoons.
296
00:10:33,900 --> 00:10:36,200
And it gives you that
sense of being at home.
297
00:10:36,200 --> 00:10:38,700
And the food makes you feel
like you're welcome.
298
00:10:38,700 --> 00:10:40,166
[Guy] What is up next?
299
00:10:40,166 --> 00:10:41,700
[Jacob] Bologna,
nice and crispy.
300
00:10:41,700 --> 00:10:43,667
Bologna sandwiches,
don't go anywhere.
301
00:10:43,667 --> 00:10:45,300
Hanging out in Grover Beach.
302
00:10:45,300 --> 00:10:46,800
Not Pismo, he just told me.
303
00:10:46,800 --> 00:10:48,500
-[laughs] I love it.
-See you in a bit.
304
00:10:51,266 --> 00:10:53,166
It reminds me when
I used to go to chicken stock
falls in Flavortown.
305
00:10:53,166 --> 00:10:56,734
-[chuckling]
-[background laughter]
306
00:10:58,166 --> 00:11:01,200
Welcome back to Triple-D.
Hanging out in Grover Beach.
307
00:11:01,200 --> 00:11:02,734
This is Spoon Trade.
308
00:11:02,734 --> 00:11:04,567
His last name is Town,
his middle name is,
309
00:11:04,567 --> 00:11:06,467
of course, together?
310
00:11:06,467 --> 00:11:09,367
-Flavor.
-Flavor. Exactly.
Jacob Flavor Town.
311
00:11:09,367 --> 00:11:11,500
Butter brioche
hitting the flat top.
312
00:11:11,500 --> 00:11:13,467
[customer] Jake's food
is like a warm hug.
313
00:11:13,467 --> 00:11:15,367
Catering to people
who really love food.
314
00:11:15,367 --> 00:11:17,166
Bologna going down.
315
00:11:17,166 --> 00:11:19,000
Their bologna sandwich
is a work of art.
316
00:11:19,000 --> 00:11:21,834
From the brioche bun,
to the bologna itself.
317
00:11:21,834 --> 00:11:23,100
It's insane.
318
00:11:23,100 --> 00:11:24,600
It's bologna 2.0.
319
00:11:24,600 --> 00:11:27,567
We're gonna make a cure.
A little water, maple syrup,
320
00:11:27,567 --> 00:11:30,200
-salt, and a little bit
of curing salt.
-[Guy] Got it.
321
00:11:30,200 --> 00:11:32,867
-And we've got pork shoulder?
-[Jacob] Already has a good
amount of fat,
322
00:11:32,867 --> 00:11:34,200
but we want a little more,
so we're gonna put
323
00:11:34,200 --> 00:11:36,367
-some fatback in there also.
-Where did you get--
Is that fatback?
324
00:11:36,367 --> 00:11:37,333
-It is straight fatback.
-Got it.
325
00:11:37,333 --> 00:11:39,100
He didn't say we're gonna
put the fat back.
326
00:11:39,100 --> 00:11:40,600
It wasn't in there before.
327
00:11:41,567 --> 00:11:42,767
[Jacob] This is gonna
cure for one hour.
328
00:11:42,767 --> 00:11:44,967
We grind this
in a course grind.
329
00:11:44,967 --> 00:11:46,767
And then our bologna spices.
330
00:11:46,767 --> 00:11:49,500
Milk powder, nutmeg,
white pepper, coriander,
331
00:11:49,500 --> 00:11:52,667
-allspice, garlic powder
and smoked paprika.
-[Guy] Got it.
332
00:11:52,667 --> 00:11:54,934
[Jacob] Get this going,
and we're gonna add that
ice water in there.
333
00:11:54,934 --> 00:11:56,266
The colder, the better.
334
00:11:56,266 --> 00:11:58,467
Load it in with
as little air as possible.
335
00:11:58,467 --> 00:11:59,767
So, our little
mini-stuffer here.
336
00:11:59,767 --> 00:12:02,000
[Guy] Wait a second,
this is a plastic bag.
337
00:12:02,000 --> 00:12:03,166
I've never seen this.
338
00:12:03,166 --> 00:12:04,367
[Jacob] Get it nice and tight.
339
00:12:04,367 --> 00:12:05,667
Look at the technique.
340
00:12:05,667 --> 00:12:09,000
[Jacob]
We'll drop it in the sous vide
at 180 degree Fahrenheit.
341
00:12:09,000 --> 00:12:11,867
And it'll cook for hours
before we drop it
in the ice bath.
342
00:12:11,867 --> 00:12:13,667
-But it comes with
American cheese?
-Yep.
343
00:12:13,667 --> 00:12:15,600
-Do not tell me
you make American cheese.
-We sure do.
344
00:12:15,600 --> 00:12:17,266
-Teach me, oh wise one.
-Right on.
345
00:12:17,266 --> 00:12:19,767
Put some milk on the stove.
Bring that to a simmer.
346
00:12:19,767 --> 00:12:21,300
Sodium citrate.
347
00:12:21,300 --> 00:12:23,767
Turn the heat off,
and then some bloomed gelatin.
348
00:12:23,767 --> 00:12:25,667
Make our little
cheese mixture here.
349
00:12:25,667 --> 00:12:28,100
Grated cheddar cheese.
Add a little milk powder,
350
00:12:28,100 --> 00:12:29,767
-salt, smoked paprika.
-Okay.
351
00:12:29,767 --> 00:12:31,767
[Jacob] Cream of tartar.
Add to the food processor.
352
00:12:31,767 --> 00:12:33,266
We just add hot milk to that,
353
00:12:33,266 --> 00:12:36,200
and we let it run
till it's that smooth,
smooth texture.
354
00:12:36,200 --> 00:12:39,166
This will
go back on the stove,
get it nice and hot.
355
00:12:39,166 --> 00:12:40,667
And we'll pour it
into our molds.
356
00:12:40,667 --> 00:12:42,600
Chill it down,
and they'll set up nicely.
357
00:12:42,600 --> 00:12:43,867
What else are we gonna make?
358
00:12:43,867 --> 00:12:45,166
-Brioche.
-Of course we are.
359
00:12:45,166 --> 00:12:48,767
[Jacob] Milk,
room temperature eggs,
organic flour out of Utah.
360
00:12:48,767 --> 00:12:51,000
Add yeast and sugar to that,
a little bit of salt.
361
00:12:51,000 --> 00:12:53,867
Mix it for about four minutes,
and then we start to
add butter.
362
00:12:53,867 --> 00:12:55,166
We'll proof it one time.
363
00:12:55,166 --> 00:12:57,400
Portion it into the buns,
proof again.
364
00:12:57,400 --> 00:13:02,367
And egg wash it,
pop it in a convection oven
at 350 for about 10 minutes.
365
00:13:02,367 --> 00:13:03,967
And then, of course,
we're gonna make
the Dijonnaise.
366
00:13:03,967 --> 00:13:07,367
[Jacob] Egg yolks,
lemon juice, garlic,
Dijon, salt.
367
00:13:07,367 --> 00:13:09,100
Put it on the mixer.
368
00:13:09,100 --> 00:13:12,734
Emulsify our rice bran oil
into that, Dijonnaise.
369
00:13:12,734 --> 00:13:14,300
The bologna is done,
and it's cooled.
370
00:13:14,300 --> 00:13:15,600
Nice, thick slices.
371
00:13:15,600 --> 00:13:18,166
Butter, throw it all
on the flat top here.
372
00:13:18,166 --> 00:13:20,200
Bun down,
get it nice and crunchy.
373
00:13:20,200 --> 00:13:22,266
And here we go.
American cheese.
374
00:13:22,266 --> 00:13:24,166
A little bit of time
in the salamander.
375
00:13:24,166 --> 00:13:25,500
Dijonnaise that bun.
376
00:13:25,500 --> 00:13:27,934
Four slices of bologna,
ooey-gooey cheese,
377
00:13:27,934 --> 00:13:29,400
a little bit more sauce.
378
00:13:29,600 --> 00:13:30,800
Simple.
379
00:13:34,000 --> 00:13:35,300
Delicate.
380
00:13:37,100 --> 00:13:39,400
-[Guy yells] What!
-[laughs]
381
00:13:39,400 --> 00:13:42,133
[Guy] You have legitimized
bologna and cheese.
382
00:13:44,300 --> 00:13:46,100
The texture of the bologna
is outstanding.
383
00:13:46,100 --> 00:13:47,600
A little coarseness to it.
384
00:13:47,600 --> 00:13:48,734
The cheese,
385
00:13:50,100 --> 00:13:53,667
silky, creamy.
Brioche bun is spot on.
386
00:13:53,667 --> 00:13:55,734
There's a guy named Oscar,
he's looking for you.
387
00:13:55,734 --> 00:13:57,100
Well, my bologna
has a first name,
388
00:13:57,100 --> 00:13:58,934
it's J-A-C-O-B.
389
00:13:58,934 --> 00:14:00,266
That's worth a pilgrimage.
390
00:14:00,266 --> 00:14:02,033
Our beloved balogna sandwich.
391
00:14:02,033 --> 00:14:05,500
So you get this nice stack
of really, really tasty meat.
392
00:14:05,500 --> 00:14:07,266
And with the melted cheese
all over it,
393
00:14:07,266 --> 00:14:09,100
it is just really great.
394
00:14:09,100 --> 00:14:12,266
And the gooeyness
and all the different
textures and flavors.
395
00:14:12,266 --> 00:14:13,767
It brings me back
to my childhood.
396
00:14:13,767 --> 00:14:15,667
-You got to eat
bologna and cheese?
-Yeah.
397
00:14:15,667 --> 00:14:18,767
See, Penny? Other people
got to eat bologna and cheese.
398
00:14:18,767 --> 00:14:20,734
[Jacob] Kitchen noodle soup,
duck confit.
399
00:14:20,734 --> 00:14:23,066
If you haven't eaten here,
you really need to.
400
00:14:23,066 --> 00:14:25,367
[Guy] It just seems
like a place that's really
comfortable to everybody.
401
00:14:25,367 --> 00:14:26,934
But what you'll experience
on the menu
402
00:14:26,934 --> 00:14:29,266
is up in the multiple star
restaurants.
403
00:14:29,266 --> 00:14:30,734
-Cheers.
-Flavor.
404
00:14:30,734 --> 00:14:32,700
-That's what we
call him now, Mr. Town.
-[laughs]
405
00:14:34,166 --> 00:14:35,367
[Guy] Coming up...
406
00:14:35,367 --> 00:14:36,734
An out of bounds
barbecue joint
407
00:14:36,734 --> 00:14:38,400
in Asbury Park, New Jersey.
408
00:14:38,400 --> 00:14:39,300
Outstanding.
409
00:14:39,300 --> 00:14:40,166
Getting serious...
410
00:14:40,166 --> 00:14:42,200
Your attention to detail
shines through.
411
00:14:42,200 --> 00:14:43,567
...with their sandwiches.
412
00:14:43,567 --> 00:14:45,300
I'm gonna have to
whip out the hunch.
413
00:14:45,667 --> 00:14:46,967
It's outrageous.
414
00:14:51,767 --> 00:14:53,500
So, I'm here in Asbury Park,
New Jersey.
415
00:14:53,500 --> 00:14:54,867
About an hour
from New York City,
416
00:14:54,867 --> 00:14:56,367
and just a couple blocks
from the beach,
417
00:14:56,367 --> 00:14:57,767
check out a barbecue joint.
418
00:14:57,767 --> 00:14:59,166
It's a regular story,
you know?
419
00:14:59,166 --> 00:15:01,400
The guy was in tech sales,
loved barbecue,
420
00:15:01,400 --> 00:15:03,266
did backyard barbecue,
opened up a joint.
421
00:15:03,266 --> 00:15:05,100
Well, the story doesn't
stop there, no.
422
00:15:05,100 --> 00:15:07,867
Evidently, the residents of
Flavortown converged
on this joint.
423
00:15:07,867 --> 00:15:10,033
Yep, that's right.
The Guy Fieri Flavor Army,
424
00:15:10,033 --> 00:15:11,934
and they said,
"This place is the real deal."
425
00:15:11,934 --> 00:15:13,166
[all] Hey, Guy!
426
00:15:13,166 --> 00:15:15,000
We're here at
Mutiny BBQ Company
427
00:15:15,000 --> 00:15:16,467
in Asbury Park, New Jersey.
428
00:15:16,467 --> 00:15:18,266
[all] It's great barbecue!
429
00:15:18,266 --> 00:15:20,967
I gotta check it out. This is
Mutiny BBQ Company.
430
00:15:22,867 --> 00:15:25,467
Sliced brisket combo,
collards, potato salad
for table five.
431
00:15:25,467 --> 00:15:26,767
This place is so authentic.
432
00:15:26,767 --> 00:15:28,200
Bacon Turkey Bama
and a Beast from the East.
433
00:15:28,200 --> 00:15:30,567
Definitely the best
barbecue spot around.
434
00:15:30,567 --> 00:15:33,066
[Guy] And it's sporting
Carolina and Texas style.
435
00:15:33,066 --> 00:15:37,100
All from Tom Dunphy,
who risked it all
to man the pit.
436
00:15:37,100 --> 00:15:39,367
I was a corporate guy.
Started in the driveway,
437
00:15:39,367 --> 00:15:40,867
and just grew a business
from there.
438
00:15:40,867 --> 00:15:43,500
The dream was to open a place
that could be on this show.
439
00:15:43,500 --> 00:15:45,567
-Lottery ticket today,
my friend.
-Feels good.
440
00:15:45,567 --> 00:15:48,567
-So what are we making?
-[Tom] Our smoke fried
chicken thigh sandwich.
441
00:15:48,567 --> 00:15:49,967
I have the smoke fried thigh.
442
00:15:49,967 --> 00:15:52,100
The smoke fried thigh is my
favorite thing on the menu
443
00:15:52,100 --> 00:15:54,300
'cause I just like
the combination of the sauce.
444
00:15:54,300 --> 00:15:55,867
And those homemade pickles.
445
00:15:55,867 --> 00:15:57,867
[excitedly]
Oh, it's delicious.
446
00:15:57,867 --> 00:15:58,900
We're gonna make
the buttermilk brine...
447
00:15:58,900 --> 00:16:00,967
-Got it.
-...for our smoke fried
chicken thighs.
448
00:16:00,967 --> 00:16:03,033
Buttermilk, sugar,
kosher salt.
449
00:16:03,033 --> 00:16:04,767
-[Guy] How long will it brine?
-[Tom] Twenty-four hours.
450
00:16:04,767 --> 00:16:07,266
We're gonna hit it
with the house dry rub.
Turbinado sugar, honey powder.
451
00:16:07,266 --> 00:16:08,667
-Dehydrated honey?
-[Tom] Yep.
452
00:16:08,667 --> 00:16:11,934
Dry mustard, kosher salt,
black pepper, garlic powder,
453
00:16:11,934 --> 00:16:14,600
onion powder,
chili and cayenne just to
give it a little bit of heat.
454
00:16:14,600 --> 00:16:16,133
[Guy] How long
we gonna go on smoker for?
455
00:16:16,133 --> 00:16:17,934
[Tom] 250 for about two hours.
456
00:16:17,934 --> 00:16:21,867
Do we serve this chicken
as a sandwich when it's
not fried?
457
00:16:21,867 --> 00:16:24,033
-No, sir.
-[chuckles] Oh, it doesn't
work that way.
458
00:16:24,033 --> 00:16:25,166
[Tom] It's gotta be fried.
459
00:16:25,166 --> 00:16:27,166
Our dredges,
cornstarch and rice flour.
460
00:16:27,166 --> 00:16:28,767
The house dry rub in there
to season it.
461
00:16:28,767 --> 00:16:31,400
-So, this is gluten-free
fried chicken?
-It is.
462
00:16:31,400 --> 00:16:33,367
-[Guy] What's the next step?
-Hot honey barbecue sauce.
463
00:16:33,367 --> 00:16:35,667
So, we gotta make
the house sauce first
as a base.
464
00:16:35,667 --> 00:16:38,166
Water, ketchup,
apple cider vinegar.
465
00:16:38,166 --> 00:16:39,266
My kind of barbecue sauce.
466
00:16:39,266 --> 00:16:41,400
Maple syrup,
honey, Worcestershire,
467
00:16:41,400 --> 00:16:43,934
kosher salt, pepper,
brown sugar.
468
00:16:43,934 --> 00:16:46,367
[Guy] Granulated garlic,
onion and paprika.
469
00:16:46,367 --> 00:16:47,567
Warm this up a little bit.
470
00:16:47,567 --> 00:16:49,300
[Tom] Then it's ready
for the hot honey.
471
00:16:49,300 --> 00:16:50,600
Delicious.
472
00:16:50,600 --> 00:16:53,567
[Tom] Dried chile de arbols,
red chili, garlic puree
and honey.
473
00:16:53,567 --> 00:16:56,300
Let this go
for about 10 minutes,
and then we're gonna strain it
474
00:16:56,300 --> 00:16:58,266
and add it to our
house barbecue sauce.
475
00:16:58,266 --> 00:17:00,400
-What's the next step?
-[Tom] Doing our
house pickles.
476
00:17:00,400 --> 00:17:04,166
Fresh dill, mustard seed,
garlic puree, a couple of
bay leaves.
477
00:17:04,166 --> 00:17:06,734
-Are we hot brining this
or cold brining this?
-Cold brine.
478
00:17:06,734 --> 00:17:09,867
Vinegar, sugar, salt,
whisk till it's fully
dissolved.
479
00:17:09,867 --> 00:17:12,200
Add the sachet to it,
and then we'll pour our
480
00:17:12,200 --> 00:17:14,033
sliced English cucumbers
over the top.
481
00:17:14,033 --> 00:17:17,033
-That is gonna be like
a crunchy pickle chip.
-[Tom] Absolutely.
482
00:17:17,033 --> 00:17:18,500
I "pickle up"
what you're laying down.
483
00:17:18,500 --> 00:17:20,400
Now, we're gonna
fry the chicken.
484
00:17:21,166 --> 00:17:23,133
Get this a little tossed
in the sauce here.
485
00:17:23,867 --> 00:17:25,367
A couple of house pickles
we talked about,
486
00:17:25,367 --> 00:17:27,200
smoke fried chicken thigh.
487
00:17:29,734 --> 00:17:31,867
[Guy] First thing I was
worried about, I was gonna
get too much smoke on this,
488
00:17:31,867 --> 00:17:34,133
which is not the case.
It's kissed with smoke,
489
00:17:34,133 --> 00:17:36,867
but I know that you're cooking
this all the way through at
two and a half hours.
490
00:17:36,867 --> 00:17:38,567
So, the fry can be
really light on that.
491
00:17:38,567 --> 00:17:40,500
It's not a real big,
heavy batter on this.
492
00:17:40,500 --> 00:17:42,200
It's more like
just a little bit of a coating
493
00:17:42,200 --> 00:17:44,166
that lets the sauce
adhere to it.
494
00:17:45,767 --> 00:17:47,867
The balance is what makes this
such a great sandwich.
495
00:17:47,867 --> 00:17:50,300
And the pickle
is the little respite
496
00:17:52,066 --> 00:17:53,033
that you want.
497
00:17:53,033 --> 00:17:56,367
You think about things
every step of the way.
498
00:17:56,367 --> 00:17:57,734
And that's a dynamite
sandwich.
499
00:17:57,734 --> 00:17:59,467
[Tom] Smoke fried thigh,
honey barbecue for Jesse.
500
00:17:59,467 --> 00:18:01,567
The way the chicken is
prepared, fried and smoked,
501
00:18:01,567 --> 00:18:02,900
mmm, tastes so good!
502
00:18:02,900 --> 00:18:06,467
You get hot, you get sweet,
and it's got that little
tang to it.
503
00:18:06,467 --> 00:18:07,767
It's all about the sauce.
504
00:18:07,767 --> 00:18:10,166
Longtime buddy of mine,
one of my restaurant mentors
505
00:18:10,166 --> 00:18:12,500
when I came out of college,
Tom Karen.
506
00:18:12,500 --> 00:18:16,266
But I've come out here to see
the real player of the Karen
family, Quinn.
507
00:18:16,266 --> 00:18:17,233
Are you a barbecue guy?
508
00:18:17,233 --> 00:18:19,767
Honestly, not really,
but this was amazing.
509
00:18:19,767 --> 00:18:21,834
Buffalo and
the honey sriracha wings.
510
00:18:21,834 --> 00:18:23,867
The flavor is cooked into it.
511
00:18:23,867 --> 00:18:26,100
[Tom] We're burning
nothing but kiln-dried
barkless oak.
512
00:18:26,100 --> 00:18:28,033
Dry enough
to burn efficiently,
513
00:18:28,033 --> 00:18:30,567
but still enough of
the sugars, the tannins,
the carbohydrates
514
00:18:30,567 --> 00:18:33,667
-to stay in that wood.
-[repeatedly] Wait, wait...
Are you techie, nerdy guy?
515
00:18:33,667 --> 00:18:36,300
I get obsessive and nerdy
about the things that I love,
and I love barbecue.
516
00:18:36,300 --> 00:18:37,567
Building The Beast
from the East.
517
00:18:37,567 --> 00:18:40,066
The Beast of the East
comes with pulled pork,
518
00:18:40,066 --> 00:18:41,567
brisket and sausage.
519
00:18:41,567 --> 00:18:44,867
It's bigger than my head.
My head's pretty big. [laughs]
520
00:18:44,867 --> 00:18:46,233
All right, jump in.
521
00:18:46,233 --> 00:18:49,767
[Tom] So, I'm going to trim,
score and then dry rub
this pork butt.
522
00:18:49,767 --> 00:18:51,166
-[Guy] This is the house rub?
-[Tom] Yes.
523
00:18:51,166 --> 00:18:54,100
This is gonna sit overnight,
soak in, and then it'll go
to the smoker.
524
00:18:54,100 --> 00:18:55,967
[Tom] We're gonna go 250,
ten or 11 hours.
525
00:18:55,967 --> 00:18:57,467
-Paper wrap?
-[Tom] Then double foil.
526
00:18:57,467 --> 00:18:58,867
[Guy] Got it.
527
00:18:58,867 --> 00:19:01,033
-Next brisket.
-I'm just gonna trim some
of this fat cap off nicely.
528
00:19:01,033 --> 00:19:04,767
-[Guy] Salt-pepper mix,
on to the smoker, 250.
-[Tom] Eight or nine hours.
529
00:19:04,767 --> 00:19:07,066
-Hot links go on
the smoker also?
-[Tom] We deep fry those.
530
00:19:07,066 --> 00:19:09,367
-Just when I think
he's gonna zig, he zags.
-[chuckles]
531
00:19:09,367 --> 00:19:11,400
-[Guy] All right, chef.
Let's see it.
-[Tom] It's our pork finish.
532
00:19:11,400 --> 00:19:14,266
Apple cider vinegar,
brown sugar, Cajun seasoning,
533
00:19:14,266 --> 00:19:16,400
crushed red pepper,
and the black pepper as well.
534
00:19:16,400 --> 00:19:17,767
Whisk it together real quick.
535
00:19:17,767 --> 00:19:20,166
This hot pork is gonna
soak it up.
536
00:19:21,567 --> 00:19:23,600
That finishing sauce
is the money.
537
00:19:23,600 --> 00:19:24,934
[Tom] We can
slice this brisket.
538
00:19:24,934 --> 00:19:27,033
If I look at
this brisket mean,
539
00:19:27,033 --> 00:19:28,500
it'll fall apart.
540
00:19:30,467 --> 00:19:32,133
If all you sold was brisket,
541
00:19:32,133 --> 00:19:34,600
you would have your
treasure chest full of gold.
542
00:19:34,600 --> 00:19:36,266
[Tom] I'm gonna go ahead
and build our Beast
from the East.
543
00:19:36,266 --> 00:19:39,133
Texas style sausage,
brisket, pulled pork,
544
00:19:39,133 --> 00:19:40,934
house coleslaw, pickles,
545
00:19:40,934 --> 00:19:42,934
pickled red onion,
house barbecue sauce.
546
00:19:42,934 --> 00:19:44,300
You know,
the beach is right over there?
547
00:19:44,300 --> 00:19:47,266
You're gonna have me
right out of the board shorts
into the muumuu.
548
00:19:47,266 --> 00:19:48,734
[Tom laughs]
549
00:19:48,734 --> 00:19:50,600
I'm gonna have to
whip out the hunch.
550
00:19:55,567 --> 00:19:56,667
It's outrageous.
551
00:19:56,667 --> 00:19:59,000
I love the vinegar that
comes through from the slaw
552
00:19:59,000 --> 00:20:00,700
and from the pickled onions.
553
00:20:01,367 --> 00:20:03,834
Sausage deep fried,
nice snap to it.
554
00:20:03,834 --> 00:20:05,500
Your balance is your key.
555
00:20:05,500 --> 00:20:06,834
It's a dynamite sandwich.
556
00:20:06,834 --> 00:20:08,300
It's really well made.
557
00:20:09,166 --> 00:20:11,367
-Delicious.
-[server] Beast from the East.
558
00:20:11,367 --> 00:20:13,367
Pulled pork has a little bit
of a vinegar kick.
559
00:20:13,367 --> 00:20:15,600
It really has that smoky
taste to it as well.
560
00:20:15,600 --> 00:20:16,767
It's a little bit
of everything.
561
00:20:16,767 --> 00:20:18,767
But the brisket is so spot on,
562
00:20:18,767 --> 00:20:20,166
he could just call it,
"The Brisket House."
563
00:20:20,166 --> 00:20:21,667
-Yeah.
-Just so good.
564
00:20:21,667 --> 00:20:23,600
[Tom] Half rack combo,
in the window.
565
00:20:23,600 --> 00:20:25,166
There's nothing like it
in this area.
566
00:20:25,166 --> 00:20:27,567
Your attention to detail
shines through.
567
00:20:27,567 --> 00:20:32,367
There will absolutely be
no mutiny in this barbecue
house.
568
00:20:32,367 --> 00:20:34,166
-You're the real deal, man.
Congratulations.
-Appreciate it, bro.
569
00:20:34,166 --> 00:20:35,400
Outstanding.
570
00:20:36,166 --> 00:20:37,667
So, that's it
for this road trip.
571
00:20:37,667 --> 00:20:41,600
But don't worry,
we've got plenty more joints
to find all over this country.
572
00:20:41,600 --> 00:20:43,567
I'll be looking for you
next time on
573
00:20:43,567 --> 00:20:46,367
Diners, Drive-Ins and Dives.
574
00:20:46,367 --> 00:20:49,000
All right, are we done?
That was 10 minutes?
575
00:20:49,000 --> 00:20:50,567
I thought we were
doing this for TV?
576
00:20:50,567 --> 00:20:52,500
You just stop being
the producer, all right?
577
00:20:52,500 --> 00:20:55,300
-Um, yes, sir.
-You're a techie nerd don't--
Let me just stay on my job.
578
00:20:55,300 --> 00:20:56,600
-Absolutely.
-What's up with this guy?
579
00:20:56,600 --> 00:20:57,634
-[laughs]
-I'm gonna go
talk to your wife.
580
00:20:57,634 --> 00:21:00,066
-You're in trouble.
-Sorry about that. [laughs]