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00:00:01,467 --> 00:00:02,667
Hey there, I'm Guy Fieri
and we're rolling out
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00:00:02,667 --> 00:00:06,200
looking for America's greatest
diners, drive-ins and dives.
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00:00:06,200 --> 00:00:08,367
-This trip...
-[both laugh]
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00:00:08,367 --> 00:00:11,767
...buckle up for lots
of hearty home-cooked flavor.
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I'm very decisive
of where I'm going in.
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00:00:14,467 --> 00:00:17,467
[Guy] We've got
stick-to-your-ribs soul
in Indianapolis.
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00:00:17,467 --> 00:00:19,667
Talk about comfort food.
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00:00:19,667 --> 00:00:22,100
[Guy] Scratch-made favorites
out of a Columbus distillery.
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00:00:22,100 --> 00:00:24,133
Hey, come on.
I got a good bite here.
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00:00:24,900 --> 00:00:27,000
[Guy] And in Somerville,
Massachusetts...
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00:00:27,000 --> 00:00:27,900
Take us to Flavortown, sister.
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...a bakery
perfecting the fine art...
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Look at that.
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00:00:32,500 --> 00:00:34,266
...of the English muffin.
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-Delicious.
-Mm-hmm.
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00:00:35,500 --> 00:00:37,400
That's all right here,
right now
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00:00:37,400 --> 00:00:39,934
on Diners, Drive-ins
and Dives.
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00:00:52,166 --> 00:00:53,500
All right, Hunter.
Let's think about it.
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Favorite things that
we've baked on
Diners, Drive-ins and Dives.
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00:00:56,367 --> 00:00:57,900
I mean, it's gotta be pizza,
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bagels, croissants.
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I mean, bread, you know,
for sandwiches.
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-[Guy] Muffins, biscuits.
-[Hunter] All of it.
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Have we ever
done English muffins?
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00:01:06,166 --> 00:01:08,066
-I don't think we have.
-I don't think so either,
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until now,
we're in Somerville, Mass.
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Right outside of Boston,
and this is Vinal Bakery.
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[woman] Miss Maple
and French toast with bacon.
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I love this place so much.
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You see a lot of
different bagel places.
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You don't see a lot
of English muffin stores.
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It's a bakery. It's a cafe.
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It's a community meet-up spot.
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[Guy] Where owner Sarah Murphy
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has become the resident expert
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on this breakfast staple.
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What is
a great English muffin?
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-A great English muffin...
-Oh, my gosh.
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00:01:35,900 --> 00:01:37,834
That look
you just gave me, like...
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Do you have time?
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00:01:39,934 --> 00:01:42,066
[Sarah] It's got to be
an enriched dough.
It's got some buttermilk.
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It's got to be big enough
that it can hold a sandwich.
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Is it intended
to be a sandwich bread,
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or is it its own entity?
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00:01:48,767 --> 00:01:50,166
[Sarah] Ours can do both.
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00:01:50,166 --> 00:01:51,667
We've got
Ham Jamboree on anadama.
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If you can do a really good
classic English muffin,
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you probably can do
a lot of really good
other stuff too.
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00:01:57,600 --> 00:02:00,066
Fire two Meg's meatloaf,
both on classic.
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Meatloaf is not something
that you would expect
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00:02:01,700 --> 00:02:03,300
coming into a place like this.
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Which is delicious
on a muffin,
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just with melted cheese
and some delicious
special sauce.
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00:02:08,166 --> 00:02:09,967
Take us to Flavortown, sister.
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00:02:09,967 --> 00:02:11,967
We're gonna start by making
our classic English muffins.
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-Okay.
-And for that,
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we're gonna make
a preferment called a poolish.
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-We know the poolish.
-Right.
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-So it's--
-We don't call it "poo-lish."
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I call it "poolish".
I don't know what--
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Watch out, 'cause here
comes the "poolish."
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-[laughs] So...
-[Hunter] That was good.
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[Sarah] Cool water. Then we're
gonna add our AP flour,
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and instant yeast.
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We'll mix that
until it's smooth
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-and we'll let it rise
at room temperature.
-[Guy] Okay.
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00:02:31,266 --> 00:02:33,200
So we're gonna
mix our classic
English muffin dough.
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Cold water, buttermilk,
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poolish, flour, sugar,
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some more instant yeast.
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Her earrings,
those are "egg-cellent".
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-[Hunter] Wow.
-[Sarah] Kosher salt.
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These are all
measured "egg-xactly"?
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-I don't know...
-I'm waiting
for you to chime in.
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I-- No-- I don't--
I can't think fast enough.
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[Sarah] We'll mix that
till it's smooth.
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We're gonna add
room-temp unsalted butter.
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Let it rest,
fold it, rest, fold it, rest.
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00:02:56,767 --> 00:02:59,467
-[Sarah] Chill.
-That looks
like an ostrich egg.
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00:02:59,467 --> 00:03:01,467
-[Hunter] Look at that.
-It's "egg-normous".
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[Sarah] Now we're gonna
shape by hand.
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-[Guy] We're gonna do
all these by hand?
-[Sarah] Correct.
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00:03:05,467 --> 00:03:07,567
Cornmeal on top.
Press them down.
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00:03:07,567 --> 00:03:08,767
Then they get
covered in plastic.
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00:03:08,767 --> 00:03:11,467
-Press a little more,
room temp to proof.
-[Guy] Got it.
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00:03:11,467 --> 00:03:12,867
-You ready
to make some meatloaf?
-[Guy] Yep.
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00:03:12,867 --> 00:03:14,367
[Sarah] We're gonna start
with our spice mix.
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Kosher salt,
freshly-ground black pepper,
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00:03:16,467 --> 00:03:19,367
garlic salt,
ground mustard,
celery salt.
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00:03:19,367 --> 00:03:20,166
Mix that all up.
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Ground beef in the bowl.
Whole eggs.
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00:03:22,367 --> 00:03:23,533
-[Hunter] No joke?
-Every minute
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00:03:23,533 --> 00:03:26,000
it doesn't have to be
another yolk
about another yolk.
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There it is.
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Minced onions,
Worcestershire sauce,
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spice mix, breadcrumbs.
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These, we use
our English muffins.
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00:03:33,266 --> 00:03:34,400
-Ah!
-Toast it up and pulse.
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00:03:34,400 --> 00:03:36,100
-[Sarah] Did you
see that coming?
-[Guy] Didn't see it.
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00:03:36,100 --> 00:03:38,066
And then whole milk.
We're gonna mix that by hand.
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00:03:38,066 --> 00:03:40,266
It's gonna go into this
nice long Pullman loaf.
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Bake for about 45 minutes.
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-Ready to make some
sweet and tangy sauce?
-Yep.
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[Sarah] Ketchup, Dijon mustard
and dark brown sugar.
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[Guy] Why don't you
get a whisk?
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-That right there
you can stir from the moon.
-[Hunter laughs]
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Fifteen to twenty minutes
it'll reduce down.
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It'll be nice and ready
for our sandwiches.
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So these have been proofed.
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We're going to load these
to the griddle.
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We don't bake them?
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00:04:00,400 --> 00:04:02,500
[Sarah] First,
they gotta be griddled.
If not, it's just a roll.
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Don't fiddle with the griddle.
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00:04:04,100 --> 00:04:05,767
[Sarah] Once it's
nice and brown on both sides,
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00:04:05,767 --> 00:04:07,767
it will get seven
or eight minutes in the oven.
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That just helps them
really seal the middle.
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-Let's build the sandwich.
-[Sarah] Heat the meatloaf
on the griddle.
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Hit it with a slice
of American cheese.
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00:04:14,367 --> 00:04:16,367
Toasted classic
English muffin here.
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00:04:16,367 --> 00:04:18,567
-Mmm.
-Oh, that's so good.
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00:04:18,567 --> 00:04:21,767
[Sarah] On the bottom
I'll put mayo,
a slice of American cheese,
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00:04:21,767 --> 00:04:24,166
on top I'll put
our sweet and tangy sauce,
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00:04:24,166 --> 00:04:26,133
the meatloaf there, top it.
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I'll let you guys...
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[Hunter] The texture
of that English muffin
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compared to everything else
I've ever had,
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is night and day.
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[Guy] Really toothsome
and good pull and good chew
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00:04:39,967 --> 00:04:42,000
with the light and airy
and not heavy and dense.
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00:04:42,000 --> 00:04:44,066
And it's not so hard
that it's pushing
everything out the side
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-or the back, so...
-[Sarah] Exactly.
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It is tender. It's delicate.
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-Delicious?
-Mm-hmm.
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[woman] I have
a meatloaf on classic.
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The meatloaf is really good.
You can tell how much love
is put into it.
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It's super well-seasoned
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and then the glaze
is just sweet enough,
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but a little tangy too.
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00:05:00,200 --> 00:05:02,100
-How do you explain
what's an English muffin-ry?
-[laughing]
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Is that what you call it?
An English muffin-ry?
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-Best in town.
-[woman] It's delicious.
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G.O.A.T. on an oat sesame.
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00:05:07,700 --> 00:05:09,266
How many different
sandwiches do you make?
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Probably about 12 on the menu.
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We rotate
some specials through.
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[Guy] And you guys
are doing pastries.
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I really like their
sweet pastries,
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but their savory ones
are also really good.
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[woman] Jalapeno
Pepper Jack scone.
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Their jalapeno scone
is delicious.
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It's something you can't
get anywhere else.
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-So we're gonna start
by pickling some jalapenos.
-[Guy] Okay.
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-[Sarah] White vinegar.
-[Guy] Sugar and salt.
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[Sarah] Whisk that,
take it off the heat.
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Cold water, we'll pour
over our sliced jalapenos,
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-refrigerate it
at least overnight.
-[Guy] Got it.
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[Sarah] Now we're gonna
make our dough.
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All-purpose flour,
granulated sugar,
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00:05:39,266 --> 00:05:42,200
baking powder,
baking soda,
kosher salt.
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Once that's mixed,
we're gonna add
our cold, cubed butter.
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Pulse this and cut it in,
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shredded Pepper Jack cheese,
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and our minced
pickled jalapenos,
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buttermilk,
local half and half as well.
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Mix that just for second.
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We're gonna scoop it
and add it to the freezer,
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00:05:57,867 --> 00:06:00,467
get an egg wash
and top with Maldon Salt.
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So they bake
from nice and cold.
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00:06:02,467 --> 00:06:04,667
So when they hit the oven,
super flaky.
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[Guy] Look at that.
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-There's no doubt
that it's light and flaky.
-Mmm.
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[Guy] Nice tang
from the pickling.
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Not overwhelming.
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Not overly cheesy.
Accenting cheese.
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00:06:17,667 --> 00:06:19,300
-Yep. Delicious.
-Exactly.
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[woman 1] Jalapeno
Pepper Jack scone.
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The jalapeno scone
has great bite.
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00:06:22,300 --> 00:06:24,567
It's a little bit of spice,
but it's not heavy.
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00:06:24,567 --> 00:06:25,867
[woman 2] This is
the gold standard.
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00:06:25,867 --> 00:06:27,467
-They set the bar
-Delicious.
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00:06:27,467 --> 00:06:29,500
Sam-I-Am with turkey sausage.
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00:06:29,500 --> 00:06:31,500
You know, whatever they're
gonna put on their menu,
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00:06:31,500 --> 00:06:32,567
it's definitely gonna be good.
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00:06:32,567 --> 00:06:34,867
And it's really fun to have
a unique place to go.
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[Guy] You were
meant to do this.
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00:06:36,066 --> 00:06:38,567
You have such discipline
and such expertise.
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00:06:38,567 --> 00:06:41,000
I'm a kid in a muffin shop.
You're a kid in a muffin shop,
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00:06:41,000 --> 00:06:43,166
and you can also buy
English muffins online.
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00:06:43,166 --> 00:06:44,967
There you go.
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00:06:44,967 --> 00:06:46,400
[Guy] Coming up...
A whiskey joint
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00:06:46,400 --> 00:06:48,867
going beyond the booze
in Columbus, Ohio.
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00:06:48,867 --> 00:06:50,266
You said it was
elevated bar food,
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00:06:50,266 --> 00:06:51,400
-and that is elevated.
-[Guy] Yep.
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00:06:51,400 --> 00:06:54,000
Like piling up
the bomb barbacoa.
195
00:06:54,000 --> 00:06:54,934
Dynamite plate of nachos.
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00:06:54,934 --> 00:06:57,800
And going big
with chicken and biscuits.
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00:06:57,800 --> 00:06:59,100
I've seen a lot
of chicken and biscuits,
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00:06:59,100 --> 00:07:01,734
never where the chicken
outdoes the biscuit.
199
00:07:06,166 --> 00:07:07,767
Hunter, we're here
in Grandview, Ohio,
200
00:07:07,767 --> 00:07:09,667
right outside of Columbus,
where I was born.
201
00:07:09,667 --> 00:07:10,500
[Hunter] Yep, I'm aware.
202
00:07:10,500 --> 00:07:12,767
Well, did you know
that, uh, Columbus
203
00:07:12,767 --> 00:07:15,867
was founded on the high bank
of the Scioto River,
204
00:07:15,867 --> 00:07:17,600
and we have a restaurant
at Scioto Downs?
205
00:07:17,600 --> 00:07:18,767
[Hunter] Yes, I've been there.
206
00:07:18,767 --> 00:07:22,100
Well, did you know
that the place
I'm gonna take you to
207
00:07:22,100 --> 00:07:24,667
makes bourbon, gin, vodka
and also has great food,
208
00:07:24,667 --> 00:07:26,266
and it's named
after the high bank?
209
00:07:26,266 --> 00:07:27,400
You mentioned that. Yeah.
210
00:07:27,400 --> 00:07:28,967
Fantastic. Well, Hunter,
here we are.
211
00:07:28,967 --> 00:07:30,400
This is
the High Bank Distillery.
212
00:07:30,400 --> 00:07:31,533
You couldn't have
just started with that?
213
00:07:31,533 --> 00:07:33,000
-That was so many wors.
-I thought you
liked the story.
214
00:07:33,000 --> 00:07:34,200
The story was good.
215
00:07:34,667 --> 00:07:35,900
[man 1] Wings, bar 4.
216
00:07:35,900 --> 00:07:37,767
High Bank has a lot
of tricks up their sleeve.
217
00:07:37,767 --> 00:07:40,200
Really inventive
and creative menu.
218
00:07:40,200 --> 00:07:41,900
[man 2] Brussels and Maple
Bacon Burnt Ends.
219
00:07:41,900 --> 00:07:45,000
Food you cannot beat.
Cocktails you cannot beat.
220
00:07:45,000 --> 00:07:46,967
[Guy] That culinary
cocktail combo
221
00:07:46,967 --> 00:07:49,300
comes from owner Adam Hines'
love for spirits.
222
00:07:49,300 --> 00:07:50,867
We've won
Best Blended Whiskey
in America,
223
00:07:50,867 --> 00:07:52,667
at San Francisco
for the last three years.
224
00:07:52,667 --> 00:07:55,467
[Guy] Owner Jeff Ireland's
journey into hospitality...
225
00:07:55,467 --> 00:07:56,767
I started as a carpenter.
226
00:07:56,767 --> 00:07:58,166
I did some fishing
and crabbing.
227
00:07:58,166 --> 00:07:59,800
I played soccer
down in Central America.
228
00:07:59,800 --> 00:08:01,367
Then I got into
sales and operations.
229
00:08:01,367 --> 00:08:04,500
[Guy] And chef
Benjamyn Greig's
chops in the kitchen.
230
00:08:04,500 --> 00:08:05,500
What kind of
restaurant is it, Chef?
231
00:08:05,500 --> 00:08:06,533
Modern American food.
232
00:08:06,533 --> 00:08:08,367
Something that you enjoy
drinking whiskey with.
233
00:08:08,367 --> 00:08:09,266
-Exactly.
-Very nice.
234
00:08:09,266 --> 00:08:11,967
[man] Dropping barbacoa
on these nachos.
235
00:08:11,967 --> 00:08:13,900
The barbacoa nachos
are just insane.
236
00:08:13,900 --> 00:08:15,400
Best nachos in town.
237
00:08:16,000 --> 00:08:16,867
What are we into, bud?
238
00:08:16,867 --> 00:08:19,667
Barbacoa sauce
for our barbacoa nachos.
239
00:08:19,667 --> 00:08:22,000
[Benjamyn] Guajillos,
anchos and moritas.
240
00:08:22,000 --> 00:08:24,200
-You definitely smell
those chiles toasting up.
-[Benjamyn] Mm-hmm. Oh, yeah.
241
00:08:24,200 --> 00:08:26,200
Throw our
cinnamon in, oregano,
242
00:08:26,200 --> 00:08:28,266
peppercorns, cloves,
243
00:08:28,266 --> 00:08:30,900
salt, yellow onion,
garlic in there,
244
00:08:30,900 --> 00:08:33,200
tomatoes, add some water.
245
00:08:33,200 --> 00:08:35,367
Simmer this
for about 30 minutes.
246
00:08:35,367 --> 00:08:37,300
Puree it and then we're
gonna rub it right
on our barbacoa.
247
00:08:37,300 --> 00:08:38,800
-Oh.
-Right on the barbacoa.
248
00:08:38,800 --> 00:08:40,467
[Benjamyn] Yeah. I will
remove the cinnamon sticks.
249
00:08:40,467 --> 00:08:42,400
-That's why I was asking.
-[Hunter chuckles]
250
00:08:42,400 --> 00:08:43,567
[Benjamyn] We have
our brisket.
251
00:08:43,567 --> 00:08:45,266
We wrapped it
in our banana leaves.
252
00:08:45,266 --> 00:08:47,266
So we're gonna dump
this whole thing on there.
253
00:08:47,266 --> 00:08:48,667
So we'll go plastic
and steam it
254
00:08:48,667 --> 00:08:50,567
on the stovetop
for about three hours.
255
00:08:50,567 --> 00:08:53,033
Then we're gonna
transfer to the oven
for about two more hours.
256
00:08:53,667 --> 00:08:55,066
What else goes on the nachos?
257
00:08:55,066 --> 00:08:56,467
-We're gonna make
our house cheese sauce.
-Okay.
258
00:08:56,467 --> 00:08:58,166
-[Benjamyn] Charred poblanos.
-[Guy] Okay.
259
00:08:58,166 --> 00:08:59,967
Fried garlic as well.
Heavy cream.
260
00:08:59,967 --> 00:09:00,900
Let that heat up a little bit,
261
00:09:00,900 --> 00:09:03,000
and then we'll add
our American cheese.
262
00:09:03,000 --> 00:09:04,767
-Makes it nice and creamy.
-[Benjamyn] Salt and pepper.
263
00:09:04,767 --> 00:09:05,667
[Guy] Let this
simmer down now,
264
00:09:05,667 --> 00:09:06,900
then hit it
with the immersion blender,
265
00:09:06,900 --> 00:09:08,467
-and we're finished.
-Yep.
266
00:09:08,467 --> 00:09:11,033
-[Benjamyn] So we got
our braised barbacoa.
-Nicely done.
267
00:09:11,700 --> 00:09:13,000
[Benjamyn] Shred it up.
It's very hot.
268
00:09:13,000 --> 00:09:14,266
I can't figure out
why it's hot.
269
00:09:14,266 --> 00:09:15,967
We're gonna start
with our tortilla chips.
270
00:09:15,967 --> 00:09:17,266
-[Guy] Are we frying these?
-[Benjamyn] We do.
271
00:09:17,266 --> 00:09:18,367
-[Hunter] Nice.
-[Guy] That's good, man.
272
00:09:18,367 --> 00:09:19,834
We do our pico first.
273
00:09:19,834 --> 00:09:22,066
I like how you have
the strainer in there
to get some of the liquid out.
274
00:09:22,066 --> 00:09:23,767
-[Benjamyn] The old
feta cheese.
-[Hunter] Greek, Mexican.
275
00:09:23,767 --> 00:09:25,600
I've never seen it on nachos.
276
00:09:25,600 --> 00:09:27,867
[Benjamyn] Our barbacoa,
mashed avocado,
277
00:09:27,867 --> 00:09:29,800
sour cream and cheese sauce.
278
00:09:29,800 --> 00:09:31,100
[Guy] Yo, why is his
volume turn up?
279
00:09:31,100 --> 00:09:33,100
-"And a cheese sauce!"
-"Cheese sauce!"
280
00:09:33,100 --> 00:09:35,166
[Benjamyn]
So, we actually serve
the cheese sauce on the side.
281
00:09:35,166 --> 00:09:36,467
-You get to be your own boss.
-It's more shareable.
282
00:09:36,467 --> 00:09:38,266
-[Guy] A little cilantro.
-[Benjamyn] Yep.
283
00:09:38,266 --> 00:09:40,300
I'm very decisive
of where I'm going in.
284
00:09:40,300 --> 00:09:41,266
[Hunter] You gotta get
the right chip.
285
00:09:41,266 --> 00:09:42,700
I like being my own boss here.
286
00:09:44,000 --> 00:09:44,967
Delicious.
287
00:09:44,967 --> 00:09:46,166
[Benjamyn] Feta
balance it out?
288
00:09:46,166 --> 00:09:48,767
-You "feta" believe it.
-[laughs]
289
00:09:48,767 --> 00:09:51,100
[Guy] It's a tangy
queso fresco.
290
00:09:51,100 --> 00:09:53,367
It's that same
crumbly dry cheese.
291
00:09:53,367 --> 00:09:55,400
That is a good amount
of saltiness on there.
292
00:09:56,600 --> 00:09:59,166
[Guy] The barbacoa is spot on.
It's delicious.
293
00:09:59,166 --> 00:10:01,100
The cheese sauce
doesn't compete.
294
00:10:01,100 --> 00:10:02,767
And then it's not just hitting
the top of the nachos.
295
00:10:02,767 --> 00:10:04,200
You can kind of build it
how you want.
296
00:10:04,200 --> 00:10:05,900
-Dynamite plate of the nachos.
-Yeah.
297
00:10:05,900 --> 00:10:07,900
Barbacoa nachos.
298
00:10:07,900 --> 00:10:09,000
What you guys' favorite
thing on the menu here?
299
00:10:09,000 --> 00:10:10,900
Always nachos,
any time of day.
300
00:10:10,900 --> 00:10:13,000
I could eat it by myself
if I needed to.
301
00:10:13,000 --> 00:10:15,200
[man] The smokiness
of the barbacoa,
302
00:10:15,200 --> 00:10:17,600
and you get a little bit
of the tang
from the feta cheese.
303
00:10:17,600 --> 00:10:19,567
Really, really good
combination of flavors.
304
00:10:19,567 --> 00:10:21,166
All right,
have some burnt ends.
305
00:10:21,166 --> 00:10:23,800
Just really enjoy
the vibe here.
306
00:10:23,800 --> 00:10:25,667
They also do tours
of the distillery.
307
00:10:25,667 --> 00:10:28,900
So, you're welcome to come
and watch the behind
the scenes.
308
00:10:30,266 --> 00:10:31,467
[man 2] Mmm.
309
00:10:31,467 --> 00:10:32,867
-How are the drinks?
-Always superb.
310
00:10:32,867 --> 00:10:35,300
-They make fancy cocktails.
-They go along
with chicken and biscuits?
311
00:10:35,300 --> 00:10:36,600
That go along
with chicken and biscuits.
312
00:10:36,600 --> 00:10:38,367
[employee] Chicken
and biscuits, bar two.
313
00:10:38,367 --> 00:10:40,467
The chicken and biscuits
are absolutely my favorite.
314
00:10:40,467 --> 00:10:43,900
The sausage gravy
is to die for.
315
00:10:43,900 --> 00:10:45,367
-Your middle name
is "chicken and biscuits."
-All right.
316
00:10:45,367 --> 00:10:47,166
We're gonna actually
marinate our chicken tenders,
317
00:10:47,166 --> 00:10:49,367
put our eggs in,
some buttermilk as well.
318
00:10:49,367 --> 00:10:51,166
-[Guy] And, uh, hot sauce.
-[Benjamyn] Yeah.
319
00:10:51,166 --> 00:10:53,367
Whisk this all together.
Throw in our chicken tenders.
320
00:10:53,367 --> 00:10:55,000
-How long are we letting this
marinate, chef?
-Overnight.
321
00:10:55,000 --> 00:10:56,467
[Guy] And what are
we dredging this in?
322
00:10:56,467 --> 00:10:58,667
[Benjamyn] Low-protein flour,
all-purpose flour,
323
00:10:58,667 --> 00:11:04,867
corn starch, onion powder,
garlic powder, paprika,
black pepper, kosher salt.
324
00:11:04,867 --> 00:11:06,367
Once we drop
the chicken in the dredge...
325
00:11:06,367 --> 00:11:07,767
This will get deep-fried.
326
00:11:07,767 --> 00:11:10,867
-[Benjamyn] At 350
for about six minutes.
-[Guy] Got it.
327
00:11:10,867 --> 00:11:12,367
We're gonna make
sausage gravy.
328
00:11:12,367 --> 00:11:13,867
Raw breakfast sausage
in there.
329
00:11:13,867 --> 00:11:16,667
So, once that's browned off,
take the pork out,
330
00:11:16,667 --> 00:11:17,667
and then we're gonna start
making a roux.
331
00:11:17,667 --> 00:11:19,867
Some butter,
low-protein flour.
332
00:11:19,867 --> 00:11:21,367
[Guy] There's the roux.
333
00:11:21,367 --> 00:11:22,367
[Benjamyn] We'll add
our meat in.
334
00:11:22,367 --> 00:11:23,500
We'll add our milk,
335
00:11:23,500 --> 00:11:26,967
heavy cream, onion powder,
garlic powder, kosher salt,
336
00:11:26,967 --> 00:11:29,000
black pepper,
Worcestershire sauce.
337
00:11:29,000 --> 00:11:30,367
An extra "R" on there.
338
00:11:30,367 --> 00:11:31,400
-[Benjamyn] Hot sauce.
-[Guy] Okay.
339
00:11:31,400 --> 00:11:32,600
[Benjamyn] And then once that
gets thickened up,
340
00:11:32,600 --> 00:11:33,500
we'll put it on the line
for service.
341
00:11:33,500 --> 00:11:35,100
We're gonna make
our cheddar drop biscuits.
342
00:11:35,100 --> 00:11:36,967
-[Guy] Okay.
-[Benjamyn] Start with
all-purpose flour,
343
00:11:36,967 --> 00:11:38,900
some kosher salt,
baking soda,
344
00:11:38,900 --> 00:11:41,867
baking powder,
finely shredded
cheddar cheese.
345
00:11:41,867 --> 00:11:45,000
So we've got some
pre-shredded frozen butter.
346
00:11:45,000 --> 00:11:47,567
-That gives you
your flakiness.
-[Benjamyn] Some buttermilk.
347
00:11:47,567 --> 00:11:48,533
Once you work this in here...
348
00:11:48,533 --> 00:11:50,367
-[Benjamyn] Scoop these.
-[Guy] You drop them.
349
00:11:50,367 --> 00:11:52,100
[Benjamyn]
Right into the oven, 400,
350
00:11:52,100 --> 00:11:55,567
and then it'll drop down
to about 220 and steam.
351
00:11:55,567 --> 00:11:57,367
-[Guy laughs]
-One of them fancy ovens.
352
00:11:57,367 --> 00:11:59,066
[Benjamyn] So, we're gonna
make some hot honey.
353
00:11:59,066 --> 00:12:01,767
-A little bit of Fresnos,
jalapeno peppers.
-Okay.
354
00:12:01,767 --> 00:12:03,567
[Benjamyn] Once these get
a little bit toasted on them,
355
00:12:03,567 --> 00:12:05,567
add our wildflower honey,
bring that up to a simmer.
356
00:12:05,567 --> 00:12:07,667
It takes about 25 minutes,
and then we'll strain it off.
357
00:12:07,667 --> 00:12:09,100
[Guy] And we're good to go
for the hot honey.
358
00:12:09,100 --> 00:12:10,767
Let's plate this, uh,
chicken and biscuits.
359
00:12:10,767 --> 00:12:12,700
Pulled these out
of our cheese melter.
360
00:12:12,700 --> 00:12:13,967
Warm gravy.
361
00:12:13,967 --> 00:12:16,166
I think this
and a couple bourbons,
362
00:12:16,166 --> 00:12:18,000
-I'm asleep in the booth.
-Easily.
363
00:12:18,000 --> 00:12:20,900
[Benjamyn] Toss
our chicken in a little bit
of, uh, house spice blend.
364
00:12:20,900 --> 00:12:22,467
I've seen a lot
of chicken and biscuits.
365
00:12:22,467 --> 00:12:25,100
-Never where the chicken
outdoes the biscuit.
-[Hunter] Mm-hmm.
366
00:12:25,100 --> 00:12:28,600
The hot honey we just made,
chives and some flake salt.
367
00:12:30,700 --> 00:12:32,734
You know-- Hey, come on.
I got a good bite here.
368
00:12:33,667 --> 00:12:34,767
[Guy] Mmm.
369
00:12:34,767 --> 00:12:37,400
The drop biscuit is dynamite.
Really nice and flaky.
370
00:12:39,100 --> 00:12:41,867
The gravy, I could be entombed
with that.
371
00:12:41,867 --> 00:12:42,900
The hot honey.
372
00:12:43,800 --> 00:12:44,667
The hot honey's hot.
373
00:12:44,667 --> 00:12:46,166
I don't know
if it's the hot honey,
374
00:12:46,166 --> 00:12:48,000
actually, Hunter,
that's just hot.
375
00:12:48,000 --> 00:12:49,166
-As the--
-[Hunter] The seasoning.
376
00:12:49,166 --> 00:12:50,467
Is this what you expected
377
00:12:50,467 --> 00:12:52,166
-chicken and biscuits
in Columbus to taste like?
-[Guy] No. No.
378
00:12:52,166 --> 00:12:54,133
-That's a lot, bro.
-It is.
379
00:12:54,667 --> 00:12:55,834
Chicken and biscuits.
380
00:12:55,834 --> 00:12:58,367
You get the fluffy biscuit,
you get the crispy chicken.
381
00:12:58,367 --> 00:13:00,767
In every bite,
you just soft up the gravy.
382
00:13:00,767 --> 00:13:03,467
And the honey on top,
it just-- It's amazing.
383
00:13:03,467 --> 00:13:04,667
[employee] Chicken wings
with a barbecue.
384
00:13:04,667 --> 00:13:07,867
You should definitely stop by
if you're ever in Columbus.
385
00:13:07,867 --> 00:13:09,567
[Guy] The creativity
that you have in this kitchen,
386
00:13:09,567 --> 00:13:11,166
everything is mindfully made.
387
00:13:11,166 --> 00:13:13,467
I mean, you said
it was elevated bar food,
and that is elevated.
388
00:13:13,467 --> 00:13:14,367
Yeah. Well done, man.
389
00:13:14,367 --> 00:13:15,467
-Thank you very much.
-You're real deal.
390
00:13:15,467 --> 00:13:16,867
Delicious.
391
00:13:17,767 --> 00:13:20,800
[Guy] Coming up, a cheffed
soul food spot in Indy...
392
00:13:20,800 --> 00:13:21,867
You are the team.
393
00:13:21,867 --> 00:13:23,767
...giving new life
to greens...
394
00:13:23,767 --> 00:13:24,934
I've never seen
that one before.
395
00:13:24,934 --> 00:13:27,867
...and putting a family spin
on chicken and dumplings.
396
00:13:27,867 --> 00:13:29,000
If I was at
Minnie Sue's house,
397
00:13:29,000 --> 00:13:30,467
and that's what she served me,
398
00:13:30,467 --> 00:13:32,100
I'd be sitting on that
back porch like a cat.
399
00:13:32,100 --> 00:13:33,800
-[laughs] Yeah!
-Just begging.
400
00:13:35,166 --> 00:13:36,500
-Uh, you don't see me?
-Yeah.
401
00:13:37,266 --> 00:13:38,767
[Hunter] My dad's in
the distillery, he's stealing-
402
00:13:38,767 --> 00:13:40,667
He's stealing--
He's stealing bourbon.
403
00:13:40,667 --> 00:13:42,700
-Bring me some!
-[woman laughs]
404
00:13:44,867 --> 00:13:47,667
So, I'm here on the snowy
east side of Indianapolis,
405
00:13:47,667 --> 00:13:49,400
about 15 minutes from downtown
406
00:13:49,400 --> 00:13:51,300
to check out
a mom-and-pop joint.
407
00:13:51,300 --> 00:13:52,667
Oh, yeah,
this has got a great story.
Let's see.
408
00:13:52,667 --> 00:13:55,166
She was in HR.
He was selling radio,
409
00:13:55,166 --> 00:13:58,266
and while he was doing that,
he was going to night school
for culinary.
410
00:13:58,266 --> 00:14:00,166
Well, they took a bunch
of family recipes,
411
00:14:00,166 --> 00:14:01,367
put it all together.
412
00:14:01,367 --> 00:14:02,467
Hope you like soul food.
413
00:14:02,467 --> 00:14:04,800
This is His Place.
414
00:14:04,800 --> 00:14:08,166
Got a smoked meat loaf,
green beans, mashed potatoes
and gravy in the window.
415
00:14:08,166 --> 00:14:09,200
I really love this place.
416
00:14:09,200 --> 00:14:12,667
The food is just
so astonishingly made
with love.
417
00:14:12,667 --> 00:14:14,266
I need some more brisket
on the line.
418
00:14:14,266 --> 00:14:18,400
[woman] They have
a full-scale barbecue menu,
a full-scale soul food menu,
419
00:14:18,400 --> 00:14:19,900
just about everything
under the sun here.
420
00:14:19,900 --> 00:14:22,967
[Guy] But the road
to turning this place
into His Place
421
00:14:22,967 --> 00:14:27,367
involved a bit of a detour
for Chef James Jones
and his wife, Shawn.
422
00:14:27,367 --> 00:14:29,000
I was in corporate HR.
423
00:14:29,000 --> 00:14:30,667
-So, wha--
-Never had any interest
424
00:14:30,667 --> 00:14:33,600
-in being in the restaurant
business at all.
-[James] No, not at all.
425
00:14:33,600 --> 00:14:35,300
I worked in
corporate America as well,
426
00:14:35,300 --> 00:14:37,600
and then I just, uh, decided
to go to culinary school,
427
00:14:37,600 --> 00:14:40,300
and I had the opportunity
to buy a restaurant,
428
00:14:40,300 --> 00:14:43,200
and we wanted to kinda
take soul food and barbecue
429
00:14:43,200 --> 00:14:45,000
and put a chef's hat on it.
430
00:14:45,000 --> 00:14:46,000
So, what are we cooking today?
431
00:14:46,000 --> 00:14:47,667
[James] Minnie Sue's
chicken and dumplings.
432
00:14:47,667 --> 00:14:49,800
The best gift that my husband
gave to me
433
00:14:49,800 --> 00:14:51,467
was sitting down
with my grandmother
434
00:14:51,467 --> 00:14:53,166
and documenting that recipe.
435
00:14:53,166 --> 00:14:54,367
You are the team.
436
00:14:54,367 --> 00:14:56,166
Grandma Minnie Sue's
chicken and dumplings
in the window.
437
00:14:56,166 --> 00:14:59,467
The chicken and dumplings,
it's truly comfort food.
438
00:14:59,467 --> 00:15:01,467
Reminds me something
my mother would make.
439
00:15:01,467 --> 00:15:02,500
[Guy] All right,
what are we into?
440
00:15:02,500 --> 00:15:03,667
Minnie Sue's
chicken and dumplings.
441
00:15:03,667 --> 00:15:05,567
-[Guy] Let's go!
-We're gonna start,
uh, with the broth.
442
00:15:05,567 --> 00:15:08,000
Skinless chicken thighs,
celery.
443
00:15:08,000 --> 00:15:09,400
[Guy] This is how
Minnie Sue did it?
444
00:15:09,400 --> 00:15:11,567
Yeah, I had to take it
back to her eight times
before I got it right.
445
00:15:11,567 --> 00:15:12,567
-Really?
-Yes.
446
00:15:12,567 --> 00:15:15,667
Celery salt,
chicken base,
a bunch of water.
447
00:15:15,667 --> 00:15:16,667
Two and a half hours
to cook that.
448
00:15:16,667 --> 00:15:18,467
Strain it, pull the chicken.
449
00:15:18,467 --> 00:15:19,400
[Guy] Got it. Next up?
450
00:15:19,400 --> 00:15:21,166
[James] Now, we're gonna
make the soup base.
451
00:15:21,166 --> 00:15:23,467
Butter, a lot of flour, broth.
452
00:15:23,467 --> 00:15:25,100
The initial broth that came
from the chicken thighs.
453
00:15:25,100 --> 00:15:26,033
[James] Chicken base,
454
00:15:26,033 --> 00:15:28,967
celery salt, garlic powder,
onion powder,
455
00:15:28,967 --> 00:15:29,800
some milk in there.
456
00:15:29,800 --> 00:15:31,467
This is gonna cook down,
come together.
457
00:15:31,467 --> 00:15:33,600
We're gonna strain this
to make sure it's smooth,
458
00:15:33,600 --> 00:15:35,567
and they'll be ready
for our chicken and dumplings.
459
00:15:35,567 --> 00:15:37,266
-Make it happen, captain.
-So, now we're gonna make
some dumplings.
460
00:15:37,266 --> 00:15:40,600
Flour, salt, eggs
and shortening.
461
00:15:40,600 --> 00:15:41,567
[Guy] And a little water.
462
00:15:41,567 --> 00:15:43,767
[James] Mix by hand,
take a portion of this,
463
00:15:43,767 --> 00:15:45,266
knead it a couple times
on the board.
464
00:15:45,266 --> 00:15:48,300
We're gonna roll these
pretty thin. Cut our dough.
465
00:15:50,867 --> 00:15:53,200
Well, now we have that, uh,
broth that we made earlier.
466
00:15:53,567 --> 00:15:55,133
He's my broth-er.
467
00:15:55,467 --> 00:15:56,700
[laughs]
468
00:15:56,700 --> 00:15:58,400
Chicken base, black pepper.
469
00:15:58,400 --> 00:15:59,367
Wow, all that, huh?
470
00:15:59,367 --> 00:16:00,467
Gonna give it
a nice punch.
471
00:16:00,467 --> 00:16:02,667
Soup base, celery.
472
00:16:02,667 --> 00:16:05,800
-No onions and no carrots?
-No onions, no carrots.
473
00:16:05,800 --> 00:16:07,467
Huh? It's Minnie Sue's recipe.
474
00:16:07,467 --> 00:16:09,867
Now, we're gonna
bring this to a boil,
475
00:16:09,867 --> 00:16:11,700
drop dumplings one by one,
476
00:16:11,700 --> 00:16:14,200
and you have to drop it
into a boiling spot.
477
00:16:14,200 --> 00:16:15,800
This is how
this whole thing works.
478
00:16:15,800 --> 00:16:17,567
[James]
This is how this works.
I guess we could do it.
479
00:16:17,567 --> 00:16:19,700
Oh, look at you.
Breaking the rules.
480
00:16:19,700 --> 00:16:23,166
[James] Cook these
until the dumplings
start to drop.
481
00:16:23,166 --> 00:16:24,700
Kill the heat.
Add in the shredded chicken.
482
00:16:24,700 --> 00:16:25,934
It comes with two sides.
483
00:16:25,934 --> 00:16:28,500
-[Guy] I'll have the cabbage,
mac and cheese.
-All right.
484
00:16:28,500 --> 00:16:29,600
[Guy] And this is
how it comes?
485
00:16:29,600 --> 00:16:30,800
That's how it comes.
486
00:16:30,800 --> 00:16:32,600
-[Guy] Is this a normal spoon?
-[James] Yes.
487
00:16:32,600 --> 00:16:33,734
What is it, diet spoon?
488
00:16:34,400 --> 00:16:35,467
[James] We want you
to savor it.
489
00:16:35,467 --> 00:16:37,667
Well, you're not gonna miss
this chicken in there.
490
00:16:37,667 --> 00:16:39,500
And that is a lot of dumpling.
491
00:16:41,400 --> 00:16:44,166
Hmm. That's a cross
between a pasta dish,
492
00:16:44,166 --> 00:16:48,166
-chicken gravy
and chicken and dumplings.
-All right.
493
00:16:48,166 --> 00:16:50,767
[Guy] Talk about comfort food
on a snowy day like today.
494
00:16:50,767 --> 00:16:53,467
Hmm! If I was
at Minnie Sue's house
495
00:16:53,467 --> 00:16:54,767
and that's what
she served me,
496
00:16:54,767 --> 00:16:57,300
-I'd be sitting on that
back porch like a cat.
-[laughing] Yeah.
497
00:16:57,300 --> 00:16:58,400
Just begging.
498
00:16:59,467 --> 00:17:00,467
Chicken and dumplings.
499
00:17:00,467 --> 00:17:02,367
Oh, my goodness,
it's one of my favorites.
500
00:17:02,367 --> 00:17:05,400
Just the texture of it,
it's balanced.
It's perfect every time.
501
00:17:05,400 --> 00:17:07,767
This is just chicken
and dumplings.
502
00:17:07,767 --> 00:17:08,867
-That's right.
-Delicious.
503
00:17:08,867 --> 00:17:10,867
[Guy] And he's got all
the Southern staples here?
504
00:17:10,867 --> 00:17:11,800
You wouldn't believe it.
505
00:17:11,800 --> 00:17:13,333
Smoked beef brisket.
506
00:17:13,333 --> 00:17:17,100
People drive from all around
the state of Indiana
to come to His Place Eatery.
507
00:17:17,100 --> 00:17:19,667
Everybody greets you
at the door, seats you.
508
00:17:19,667 --> 00:17:21,867
[woman] You never feel rushed.
509
00:17:21,867 --> 00:17:23,367
This makes you feel
really welcome.
510
00:17:23,367 --> 00:17:24,767
-[Guy] I want another round.
-[James] Not a problem.
511
00:17:24,767 --> 00:17:25,900
-Next, we're gonna do--
-No, don't tell me.
512
00:17:25,900 --> 00:17:27,166
Don't tell me.
I wanna be surprised.
513
00:17:27,166 --> 00:17:28,400
Don't you?
I'll see you in a bit.
514
00:17:28,400 --> 00:17:29,300
I'm gonna go check on the car.
515
00:17:29,300 --> 00:17:30,867
I'm the only guy
in Indianapolis right now
516
00:17:30,867 --> 00:17:32,634
driving a convertible
that's in the snow.
517
00:17:37,100 --> 00:17:39,166
Welcome back.
Triple-D hanging out
in Indiana
518
00:17:39,166 --> 00:17:41,300
with the one and only
James Earl Jones.
519
00:17:41,300 --> 00:17:43,667
-That's me.
-[Guy] The cook version
at His Place.
520
00:17:43,667 --> 00:17:44,767
Red velvet
chicken and waffle.
521
00:17:44,767 --> 00:17:46,467
[woman] If you're looking
for something brunchy,
522
00:17:46,467 --> 00:17:47,867
you're looking
for something dinner-y,
523
00:17:47,867 --> 00:17:49,066
there's always something here.
524
00:17:49,066 --> 00:17:51,467
Got cheese going down
for collard green
grilled cheese.
525
00:17:51,467 --> 00:17:55,300
The colored green
grilled cheese speaks
to the chef's creativity.
526
00:17:55,300 --> 00:17:59,567
With the cheese, the bread,
the taste of the greens
and the tomatoes in there.
527
00:17:59,567 --> 00:18:02,300
You wouldn't think to put
all those things together,
but you can't go wrong.
528
00:18:02,300 --> 00:18:05,066
Is this a normal thing?
'Cause I've never heard of
collard green grilled cheese.
529
00:18:05,066 --> 00:18:06,233
This is something
that I came up with.
530
00:18:06,233 --> 00:18:09,100
We're gonna start with some
seasoned salt, lemon pepper.
531
00:18:09,100 --> 00:18:10,300
[both] Celery salt.
532
00:18:10,300 --> 00:18:14,367
[James] Garlic salt,
garlic powder,
onion powder, paprika,
533
00:18:14,367 --> 00:18:16,000
-MSG.
-There you go.
534
00:18:16,000 --> 00:18:18,900
All right, so the turkey wings
are gonna get seasoned
and get smoked.
535
00:18:18,900 --> 00:18:21,767
Three hours, 250 degrees,
hickory wood.
536
00:18:21,767 --> 00:18:23,567
[Guy] Then they're gonna
go with the collard greens.
537
00:18:23,567 --> 00:18:26,300
All right, so first,
we're gonna start
with our seasoning.
538
00:18:26,300 --> 00:18:29,000
Chicken base, oil, MSG.
539
00:18:29,000 --> 00:18:32,367
-Whoo!
-Garlic powder,
diced onions, vinegar,
540
00:18:32,367 --> 00:18:35,200
red pepper flakes,
sugar, liquid smoke.
541
00:18:35,200 --> 00:18:37,400
We'll mix this up
into, like, a paste.
542
00:18:37,400 --> 00:18:39,467
-What's in here?
-That's blanched
collard greens.
543
00:18:39,467 --> 00:18:42,100
Now, what happened
if blanche isn't working?
544
00:18:42,100 --> 00:18:44,300
Then we go with "blair,"
but it doesn't turn out
the same.
545
00:18:44,300 --> 00:18:45,600
[both laughing]
546
00:18:45,600 --> 00:18:48,100
[Guy] All right, that all gets
poured in and mixed
into these.
547
00:18:48,100 --> 00:18:49,100
[James] Smoked turkey wing,
548
00:18:49,100 --> 00:18:52,100
water, 500 degrees
for an hour.
549
00:18:52,100 --> 00:18:53,700
Take 'em out
and mix 'em up real good.
550
00:18:53,700 --> 00:18:54,900
We're gonna add
more water into it
551
00:18:54,900 --> 00:18:56,133
-and cook it for another hour.
-[Guy] Okay.
552
00:18:56,467 --> 00:18:57,867
Got it. Next up?
553
00:18:57,867 --> 00:19:00,567
So, the bourbon cream corn,
we take butter,
554
00:19:00,567 --> 00:19:02,667
red peppers,
red onions and garlic.
555
00:19:02,667 --> 00:19:03,834
-Got it.
-We're gonna saute that off,
556
00:19:03,834 --> 00:19:06,900
roasted corn, flour
with salt and pepper,
heavy cream.
557
00:19:06,900 --> 00:19:08,166
And then we're gonna add
some bourbon.
558
00:19:08,166 --> 00:19:09,467
-We're just gonna
let it steam off.
-Got it.
559
00:19:09,467 --> 00:19:12,700
[James] Finish it
with some Parmesan cheese
and green onions.
560
00:19:12,700 --> 00:19:13,867
I like the way you roll.
561
00:19:13,867 --> 00:19:14,800
Now, we're gonna do
the collard green
grilled cheese.
562
00:19:14,800 --> 00:19:16,500
It's my middle name,
you know that.
563
00:19:16,500 --> 00:19:18,700
His is Earl.
Mine's "Collard Green
Grilled Cheese."
564
00:19:18,700 --> 00:19:22,467
Butter the bread,
provolone cheese. Let it melt.
565
00:19:22,467 --> 00:19:24,400
Heat up our collard greens
and our tomatoes.
566
00:19:24,400 --> 00:19:26,300
Our goal is just
to get as much liquid
567
00:19:26,300 --> 00:19:27,266
out of the greens as possible.
568
00:19:27,266 --> 00:19:29,266
-[Guy] So it's not soggy.
-[James] Exactly.
569
00:19:29,266 --> 00:19:31,367
Plate it up with some
of our bourbon cream corn.
570
00:19:31,367 --> 00:19:32,533
[Guy]
And that's all she wrote.
571
00:19:32,533 --> 00:19:35,166
Yeah, if you don't get that
extra moisture out of there,
572
00:19:35,166 --> 00:19:36,266
this thing will turn
into a sog.
573
00:19:36,266 --> 00:19:37,200
That's right.
574
00:19:39,367 --> 00:19:42,500
Oh! Great greens,
really nice and tender.
575
00:19:44,400 --> 00:19:46,700
-Double provolone is the key.
-Yep.
576
00:19:46,700 --> 00:19:48,300
That big Texas toast.
577
00:19:49,600 --> 00:19:50,634
Mmm.
578
00:19:50,634 --> 00:19:53,000
The bourbon in the corn
is what makes that sing.
579
00:19:53,767 --> 00:19:55,967
Mmm. Got a good snap to it.
580
00:19:55,967 --> 00:19:58,100
All that flavor
from the collard greens.
581
00:19:59,200 --> 00:20:01,700
Delicious.
Never seen that one before.
582
00:20:03,000 --> 00:20:04,900
Collard green grilled cheese
sandwich with sides.
583
00:20:04,900 --> 00:20:07,800
I love the cheese.
I love the greens.
584
00:20:07,800 --> 00:20:11,767
The corn is lights out,
one of my absolute favorites.
585
00:20:11,767 --> 00:20:13,000
[Guy] Collard greens
in a grilled cheese.
586
00:20:13,000 --> 00:20:14,367
-Have you ever seen it?
-Never.
587
00:20:14,367 --> 00:20:16,166
-[Guy] Legit, though?
-Amazing.
588
00:20:16,166 --> 00:20:18,567
Especially when the weather
is, you know, 30 degrees
and snowing outside.
589
00:20:18,567 --> 00:20:20,500
I've known this guy
since he was a little kid.
590
00:20:20,500 --> 00:20:21,867
-How's the chicken?
-Wonderful.
591
00:20:21,867 --> 00:20:23,667
I noticed you're not sharing
with your homies.
592
00:20:23,667 --> 00:20:24,700
No, absolutely not.
593
00:20:25,200 --> 00:20:26,467
Fried chicken coming up.
594
00:20:26,467 --> 00:20:28,266
This is truly my go-to place.
595
00:20:28,266 --> 00:20:29,967
[Guy] The whole story
is too good to be true.
596
00:20:29,967 --> 00:20:32,867
But next time
you're in Indianapolis,
come meet the truth.
597
00:20:32,867 --> 00:20:33,734
The real deal.
598
00:20:33,734 --> 00:20:35,233
-Thank you, chef.
-[James] Thank you.
599
00:20:37,467 --> 00:20:39,867
So, was this a great road trip
or what?
600
00:20:39,867 --> 00:20:40,967
But don't you worry.
601
00:20:40,967 --> 00:20:43,867
I got plenty more joints
to find all over this country.
602
00:20:43,867 --> 00:20:45,367
I'll be looking
for you next time
603
00:20:45,367 --> 00:20:48,166
on Diners, Drive-ins
and Dives.
604
00:20:48,166 --> 00:20:51,000
How do you know
I wasn't meant for a desk job?
605
00:20:51,000 --> 00:20:53,533
Uh, uh, really?
'Cause I couldn't
tell you to...
606
00:20:54,300 --> 00:20:55,467
I said one thing to you,
607
00:20:55,467 --> 00:20:57,000
and you
pop a glock on me.
608
00:20:57,000 --> 00:20:58,367
-[laughs]
-I'm like, "What?
609
00:20:58,367 --> 00:20:59,767
What answer was that?"