1 00:00:01,000 --> 00:00:02,033 You know, people are asking me all the time, 2 00:00:02,033 --> 00:00:03,667 "Hey, Guy, that one joint you checked out 3 00:00:03,667 --> 00:00:05,767 in that one city when you were doing Triple D, 4 00:00:05,767 --> 00:00:06,667 how are they doing?" 5 00:00:06,667 --> 00:00:07,567 You know, I don't know. 6 00:00:07,567 --> 00:00:08,433 We should check it out. 7 00:00:10,700 --> 00:00:11,400 Over the years, 8 00:00:11,400 --> 00:00:13,500 I've seen and tasted it all. 9 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 10 00:00:15,066 --> 00:00:17,700 But it turns out it was only the beginning, 11 00:00:17,700 --> 00:00:19,867 'cause Triple D joints have been blowing up, 12 00:00:19,867 --> 00:00:22,100 and we're going back to see what's cooking. 13 00:00:22,100 --> 00:00:23,166 [theme music playing] 14 00:00:23,166 --> 00:00:24,233 Like on this trip. 15 00:00:24,967 --> 00:00:26,300 We've got straight-A dishes... 16 00:00:26,300 --> 00:00:28,467 This ain't a triple-D. 17 00:00:28,467 --> 00:00:30,400 ...in towns that start with an A. 18 00:00:30,400 --> 00:00:31,667 I want to be the ambassador 19 00:00:31,667 --> 00:00:33,600 -to Chimichanga Flavor Town. -There you go. 20 00:00:33,600 --> 00:00:35,600 I mean, you can't get no better than that. 21 00:00:36,467 --> 00:00:38,667 [Guy] Atlanta's rockin' rabbit and risotto. 22 00:00:38,667 --> 00:00:40,767 That is not for the faint of heart. 23 00:00:40,767 --> 00:00:43,166 Anthem, Arizona has grade-A rellenos. 24 00:00:43,166 --> 00:00:44,266 Very good. 25 00:00:44,266 --> 00:00:46,567 Ah, yes! [laughs] 26 00:00:46,567 --> 00:00:48,100 [Guy] And in Arlington, Texas... 27 00:00:48,100 --> 00:00:48,967 What's the giddy up here? 28 00:00:48,967 --> 00:00:50,567 ...A-plus Jamaican... 29 00:00:50,567 --> 00:00:51,967 That's go-to goat. Delicious. 30 00:00:51,967 --> 00:00:54,166 ...stamping your passport to the Caribbean. 31 00:00:54,166 --> 00:00:56,100 I don't know how much closer I can get. 32 00:00:56,100 --> 00:00:57,734 Maybe throw some sand on the floor. 33 00:00:58,867 --> 00:01:01,166 Familiar faces, new places, 34 00:01:01,166 --> 00:01:03,467 and more off-the-hook flavors. 35 00:01:03,467 --> 00:01:05,200 This is Triple D Nation. 36 00:01:11,300 --> 00:01:12,900 So I'm here in one of the famous parts 37 00:01:12,900 --> 00:01:15,200 of Atlanta, Georgia, known as Little Five Points. 38 00:01:15,200 --> 00:01:17,967 I mean, all kinds of great restaurants and bars, 39 00:01:17,967 --> 00:01:18,967 good place to go and hang out. 40 00:01:18,967 --> 00:01:20,700 And back in 2015, 41 00:01:20,700 --> 00:01:23,567 I hung out at this crazy renovated mansion. 42 00:01:23,567 --> 00:01:25,266 Southern charm on the outside, 43 00:01:25,266 --> 00:01:27,367 with twist on traditional pub food 44 00:01:27,367 --> 00:01:28,600 on the inside. 45 00:01:29,200 --> 00:01:30,667 And since it's in a historic area, 46 00:01:30,667 --> 00:01:32,500 thankfully, nothing's changed. 47 00:01:32,500 --> 00:01:34,300 This is Wrecking Bar Brewpub. 48 00:01:36,767 --> 00:01:38,000 [woman] Here at Wrecking Bar, you kind of expect 49 00:01:38,000 --> 00:01:39,000 to get bar food, 50 00:01:39,000 --> 00:01:40,867 but when you get here, it's so much different. 51 00:01:40,867 --> 00:01:42,266 [woman 2] This place is 52 00:01:42,266 --> 00:01:44,266 a real hidden gem in Inman Park. 53 00:01:44,266 --> 00:01:45,600 Mushroom risotto for you. 54 00:01:45,600 --> 00:01:46,600 [man] Oh, the food's incredible. 55 00:01:46,600 --> 00:01:48,700 It's all made from scratch, and you can tell. 56 00:01:48,700 --> 00:01:50,166 Cauliflower in the window 57 00:01:50,166 --> 00:01:51,000 for table six. 58 00:01:51,000 --> 00:01:52,667 After I saw Wrecking Bar on Triple D, 59 00:01:52,667 --> 00:01:53,867 I just had to come in and try it, 60 00:01:53,867 --> 00:01:55,967 and I've been coming regularly ever since. 61 00:01:55,967 --> 00:01:58,367 [Guy] And that's exactly what Stevenson Rosslow imagined 62 00:01:58,367 --> 00:01:59,767 when he got the idea to convert 63 00:01:59,767 --> 00:02:01,400 a rundown old house 64 00:02:01,400 --> 00:02:03,767 into an eclectic local hotspot. 65 00:02:03,767 --> 00:02:05,600 I'm pulling up and I see the big old columns. 66 00:02:05,600 --> 00:02:06,800 I'm like, "Oh, boy, 67 00:02:06,800 --> 00:02:07,900 -this ain't a Triple D." - [man laughs] 68 00:02:07,900 --> 00:02:10,367 But then you drive around the back, 69 00:02:10,367 --> 00:02:12,400 and that's when you come down here into funky town. 70 00:02:14,767 --> 00:02:16,200 -That was like 10 years ago, bro. -[Stevenson laughs] 71 00:02:16,200 --> 00:02:18,400 I mean, it's like forever ago that we did this, 72 00:02:18,400 --> 00:02:19,767 -but it doesn't seem like it. -Exactly. 73 00:02:19,767 --> 00:02:21,867 -You don't look like you've aged. -You look good. 74 00:02:21,867 --> 00:02:23,467 So what's hot on the menu these days? 75 00:02:23,467 --> 00:02:24,767 [Stevenson] Pastrami sandwich, man. 76 00:02:24,767 --> 00:02:26,000 It's still the number one. 77 00:02:26,000 --> 00:02:28,200 Call my mommy. It's time for pastrami. 78 00:02:28,200 --> 00:02:29,867 Oh, that doesn't look terrible. 79 00:02:29,867 --> 00:02:31,300 So we're going to slice away. 80 00:02:33,266 --> 00:02:37,867 Oh, the pastrami bark on that is out of bounds. 81 00:02:37,867 --> 00:02:39,000 What are we going to do with this 82 00:02:39,000 --> 00:02:40,967 besides just throw it at my mouth? 83 00:02:40,967 --> 00:02:42,266 [Terry laughs] 84 00:02:42,266 --> 00:02:43,900 So we're gonna make our pastrami sandwich. 85 00:02:43,900 --> 00:02:45,266 We got our marble rye down, 86 00:02:45,266 --> 00:02:46,300 baby Swiss, 87 00:02:46,300 --> 00:02:48,000 steam this pastrami a little bit, 88 00:02:48,000 --> 00:02:49,300 baby collard kimchi. 89 00:02:50,166 --> 00:02:51,500 Then we got our chili mayo. 90 00:03:00,867 --> 00:03:02,433 Fantastic, man. 91 00:03:04,867 --> 00:03:06,200 That is not for the faint of heart. 92 00:03:06,200 --> 00:03:07,867 Everybody's playing nice with each other, 93 00:03:07,867 --> 00:03:09,967 and then all of a sudden, someone invited the kimchi. 94 00:03:09,967 --> 00:03:10,934 It's kicking and screaming 95 00:03:10,934 --> 00:03:12,033 -inside that sandwich right now. -[laughs] 96 00:03:12,033 --> 00:03:13,300 You want to have a food fight in your mouth? 97 00:03:13,300 --> 00:03:15,200 Order that thing. Nicely done. 98 00:03:16,767 --> 00:03:18,100 You didn't happen to bring one, did you? 99 00:03:19,467 --> 00:03:21,166 [man] Pastrami was my favorite dish, 100 00:03:21,166 --> 00:03:23,700 but what I decided to do is explore the menu. 101 00:03:24,066 --> 00:03:25,367 And every item explored 102 00:03:25,367 --> 00:03:27,266 became my next favorite dish. 103 00:03:27,266 --> 00:03:28,166 [Stevenson] Chef has moved on. 104 00:03:28,166 --> 00:03:30,467 I heard he went and got his own restaurant 105 00:03:30,467 --> 00:03:31,567 and won a James Beard award. 106 00:03:31,567 --> 00:03:33,300 Worked for us for eight years, left three years ago. 107 00:03:33,300 --> 00:03:34,867 Won James Beard on Monday night. 108 00:03:34,867 --> 00:03:36,033 Our new chef, Chef Mikey. 109 00:03:36,033 --> 00:03:38,100 -[Guy] Right. -The next James Beard guy, you know? 110 00:03:38,100 --> 00:03:39,367 -Um... -I like it. 111 00:03:39,367 --> 00:03:40,333 Menus stay the same, 112 00:03:40,333 --> 00:03:42,800 same concept of menus, same style of menus. 113 00:03:42,800 --> 00:03:44,767 I know that there was a lot of "farm to table". 114 00:03:44,767 --> 00:03:46,867 I know there was a lot of "locally sourced". 115 00:03:46,867 --> 00:03:47,900 We still source everything locally. 116 00:03:47,900 --> 00:03:50,367 [woman] I usually get the pastrami sandwich, 117 00:03:50,367 --> 00:03:52,100 but I had the rabbit cavatelli today. 118 00:03:52,100 --> 00:03:55,266 It's got a nice little bite to it. It's very good. 119 00:03:55,266 --> 00:03:56,400 [Stevenson] Our rabbit sausage cavatelli has 120 00:03:56,400 --> 00:03:58,000 our house-made rabbit sausage 121 00:03:58,000 --> 00:04:00,266 with Urfa chili, Aleppo pepper, 122 00:04:00,266 --> 00:04:02,066 salt, and lemon zest. 123 00:04:02,066 --> 00:04:04,800 Our cavatelli is a soft ricotta, 124 00:04:04,800 --> 00:04:07,900 egg, and semolina pasta that's hand-formed. 125 00:04:07,900 --> 00:04:09,967 We boil them, then shock them in an ice bath, 126 00:04:09,967 --> 00:04:12,600 sauté our rabbit sausage till it's browned, 127 00:04:12,600 --> 00:04:14,900 and then add our tomato rabe pesto, 128 00:04:14,900 --> 00:04:16,000 blended broccoli rabe, 129 00:04:16,000 --> 00:04:17,767 sun-dried tomatoes with garlic, 130 00:04:17,767 --> 00:04:19,800 Calabrian chilies, lemon zest, 131 00:04:19,800 --> 00:04:21,433 blended oil, and salt. 132 00:04:22,166 --> 00:04:24,500 A little butter, and finally the noodles. 133 00:04:27,367 --> 00:04:28,867 Rabbit cavatelli. 134 00:04:28,867 --> 00:04:30,600 The pasta is super dense, super chewy, 135 00:04:30,600 --> 00:04:31,800 but light at the same time. 136 00:04:31,800 --> 00:04:33,000 [woman] So delicious and fresh. 137 00:04:33,000 --> 00:04:35,166 The flavors were really inviting. 138 00:04:35,166 --> 00:04:36,367 [man 2] The flavors are so different 139 00:04:36,367 --> 00:04:38,367 than other restaurants in the neighborhood. 140 00:04:38,367 --> 00:04:40,367 Can't find anything like this around here. 141 00:04:40,367 --> 00:04:41,300 What was it when you got it? 142 00:04:41,300 --> 00:04:43,000 I mean, like, boarded up and the whole thing? 143 00:04:43,000 --> 00:04:45,200 -Yeah. -You come up with the genius idea 144 00:04:45,200 --> 00:04:46,200 that you're going to take the basement 145 00:04:46,200 --> 00:04:48,767 and the back building and put a brewery in it. 146 00:04:48,767 --> 00:04:49,567 Perfect fit. 147 00:04:49,567 --> 00:04:50,467 Did you ever think 148 00:04:50,467 --> 00:04:52,467 this is what it was going to turn into? 149 00:04:52,467 --> 00:04:53,667 From a closed-down building, 150 00:04:53,667 --> 00:04:55,767 closed-down historical building. 151 00:04:55,767 --> 00:04:57,967 You either have to be crazy or be, like, a real genius. 152 00:04:57,967 --> 00:04:59,000 Which one are you? 153 00:04:59,000 --> 00:05:00,400 I think a little bit of both, right? 154 00:05:00,400 --> 00:05:03,166 -You gotta love what you do-- -He just called himself a genius. 155 00:05:03,166 --> 00:05:03,934 Crazy genius. 156 00:05:03,934 --> 00:05:06,300 -You said it. I disagree. -Yeah. 157 00:05:06,300 --> 00:05:08,800 [Guy] But the building isn't the only crazy. 158 00:05:08,800 --> 00:05:10,700 That's not what people would expect out of a brewpub. 159 00:05:10,700 --> 00:05:13,266 -Blew me away. -[Guy] And then there's even more genius. 160 00:05:13,266 --> 00:05:14,467 I don't think I would have ever thought 161 00:05:14,467 --> 00:05:16,100 curry ketchup would go with it. Spot on. 162 00:05:16,100 --> 00:05:17,700 Coming up next. 163 00:05:19,467 --> 00:05:21,066 [Guy] I'm back in Atlanta, Georgia, 164 00:05:21,066 --> 00:05:24,100 checking in on a mansion-turned-restaurant and brew pub 165 00:05:24,100 --> 00:05:26,567 I first hit back in 2015. 166 00:05:26,567 --> 00:05:28,667 How are things after Triple D, after the little visit? 167 00:05:28,667 --> 00:05:29,767 Things are better than ever. 168 00:05:29,767 --> 00:05:30,567 I get people calling all the time. 169 00:05:30,567 --> 00:05:31,900 We get people in the restaurant 170 00:05:31,900 --> 00:05:33,100 eating those two dishes. 171 00:05:33,100 --> 00:05:34,867 Triple D definitely brought in 172 00:05:34,867 --> 00:05:36,467 some new people to try out 173 00:05:36,467 --> 00:05:37,400 what they saw on the show. 174 00:05:37,400 --> 00:05:38,600 [waiter] Got the corn puffs. 175 00:05:38,600 --> 00:05:40,600 It's really kind of a step above a corn dog. 176 00:05:40,600 --> 00:05:42,200 It's probably one of my favorite items 177 00:05:42,200 --> 00:05:43,000 on the menu. 178 00:05:43,000 --> 00:05:44,567 What do we do with this whole hog? 179 00:05:44,567 --> 00:05:46,166 [Terry] We're making the cheddarwurst sausage 180 00:05:46,166 --> 00:05:47,367 -for the corn puffs. -Okay. 181 00:05:47,367 --> 00:05:48,200 [Terry] Take out the shoulder, 182 00:05:48,200 --> 00:05:49,467 break this thing down, 183 00:05:49,467 --> 00:05:50,166 grind it, 184 00:05:50,166 --> 00:05:51,433 add salt, 185 00:05:51,767 --> 00:05:52,734 pepper, 186 00:05:53,066 --> 00:05:54,200 chili flake, 187 00:05:54,200 --> 00:05:55,700 Coleman's mustard, 188 00:05:55,700 --> 00:05:57,000 curing salt, 189 00:05:57,000 --> 00:05:58,000 Vermont white cheddar. 190 00:05:58,000 --> 00:05:59,066 -[Guy] And that's it? -Yep. 191 00:05:59,066 --> 00:06:01,000 All right, we're going to stuff some sausage here. 192 00:06:02,000 --> 00:06:03,700 -[Guy] Okay, ready? -All right, let's do this. 193 00:06:05,667 --> 00:06:06,800 We're going to take it off. 194 00:06:06,800 --> 00:06:08,133 We're going to tie it off. 195 00:06:08,467 --> 00:06:10,200 -Poke it. -Yep. 196 00:06:10,200 --> 00:06:11,767 All right, now we're going to torque this thing. 197 00:06:11,767 --> 00:06:13,166 -Watch out. -[Guy] Whoa, hey. 198 00:06:13,166 --> 00:06:14,767 Oh, yeah. 199 00:06:14,767 --> 00:06:16,066 You got to get this thing tight, you know? 200 00:06:16,066 --> 00:06:17,867 -I bet you do. -[laughs] 201 00:06:17,867 --> 00:06:19,000 [Guy] Get right after that. 202 00:06:19,000 --> 00:06:19,867 [Terry] You're going to hang it. 203 00:06:19,867 --> 00:06:21,600 Let it dry for 12 hours. 204 00:06:22,467 --> 00:06:23,333 [Guy] Then we'll go to the smoker. 205 00:06:23,333 --> 00:06:25,066 -How long with the smoker? -40 minutes. 206 00:06:25,066 --> 00:06:26,266 [Guy] What kind of wood are we smoking with? 207 00:06:26,266 --> 00:06:28,567 -[Terry] Oak and hickory. -Okay. 208 00:06:28,567 --> 00:06:30,000 Now we're going to slice it. 209 00:06:30,000 --> 00:06:30,934 [Terry] Cut off the ends. 210 00:06:31,600 --> 00:06:33,000 Take off that casing. 211 00:06:33,000 --> 00:06:35,333 We're going to slice our little discs. 212 00:06:37,967 --> 00:06:39,500 -Dip. -What's in the batter? 213 00:06:39,500 --> 00:06:41,500 [Terry] Cornmeal, got some buttermilk, 214 00:06:41,500 --> 00:06:42,467 a little flour, and that's it. 215 00:06:42,467 --> 00:06:43,367 I can already tell 216 00:06:43,367 --> 00:06:46,000 these are not [chuckling] going to suck. 217 00:06:46,000 --> 00:06:49,000 -Just a little charcuterie plate with this. -Yeah. 218 00:06:49,000 --> 00:06:51,367 A little of that Vermont cheddar in there, 219 00:06:51,367 --> 00:06:52,200 touch of smoke. 220 00:06:52,200 --> 00:06:54,100 Mm, get all over that. 221 00:06:54,100 --> 00:06:55,367 All right, let's fry these. 222 00:06:58,066 --> 00:07:00,300 [Terry] Ketchup, mustard, little kids' style. 223 00:07:00,300 --> 00:07:01,600 Little kids' style. 224 00:07:07,100 --> 00:07:09,133 -Delicious, man. -Thank you. 225 00:07:09,467 --> 00:07:10,300 Mm. 226 00:07:10,300 --> 00:07:12,500 Nice spice, right amount of cheese. 227 00:07:12,500 --> 00:07:13,400 You can taste the pork. 228 00:07:13,400 --> 00:07:15,066 I don't think I would have ever thought 229 00:07:15,066 --> 00:07:16,767 curry ketchup to go with it. Spot on. 230 00:07:16,767 --> 00:07:18,400 Look at that. 231 00:07:18,400 --> 00:07:20,100 And you even get souvenir sticks. 232 00:07:20,100 --> 00:07:21,333 Chef, well done. 233 00:07:22,467 --> 00:07:24,367 [woman] There's such a variety on the menu. 234 00:07:24,367 --> 00:07:25,200 My favorite's the trout. 235 00:07:25,200 --> 00:07:27,800 It's always different and unique, 236 00:07:27,800 --> 00:07:28,900 and I never get tired of it. 237 00:07:28,900 --> 00:07:30,100 [man] Last year, they introduced 238 00:07:30,100 --> 00:07:31,600 a schnitzel sandwich. 239 00:07:31,867 --> 00:07:32,700 Blew me away. 240 00:07:32,700 --> 00:07:34,400 Pork and mushroom risotto. 241 00:07:34,400 --> 00:07:35,900 What are the two hot items right now? 242 00:07:35,900 --> 00:07:38,066 Cauliflower with pistachio butter underneath, 243 00:07:38,066 --> 00:07:40,367 and the preserved mushroom risotto. 244 00:07:40,367 --> 00:07:42,467 That's not what people would expect out of a brew pub. 245 00:07:42,467 --> 00:07:44,567 The mushroom risotto is delicious. 246 00:07:44,567 --> 00:07:45,867 It's very savory. 247 00:07:45,867 --> 00:07:47,467 Mushrooms are great. 248 00:07:47,467 --> 00:07:49,667 [Stevenson] We melt down some butter with olive oil 249 00:07:49,667 --> 00:07:50,867 and sauteed shallots, 250 00:07:50,867 --> 00:07:52,467 garlic, and thyme. 251 00:07:52,467 --> 00:07:54,367 Then add in our Arborio rice, 252 00:07:54,367 --> 00:07:55,567 deglazed with white wine. 253 00:07:55,567 --> 00:07:57,100 We then let it cook down a bit, 254 00:07:57,100 --> 00:07:58,767 add some veggie stock, 255 00:07:58,767 --> 00:08:01,900 and continue the process until the rice is al dente. 256 00:08:01,900 --> 00:08:03,467 We'll mix in some Parmesan, 257 00:08:03,467 --> 00:08:06,467 lemon juice, and salt to finish. 258 00:08:06,467 --> 00:08:09,567 Our risotto comes with preserved mushrooms. 259 00:08:09,567 --> 00:08:10,600 Sauté shallots, 260 00:08:10,600 --> 00:08:12,300 garlic, thyme, 261 00:08:12,300 --> 00:08:14,100 and finally our oyster mushrooms. 262 00:08:14,100 --> 00:08:16,367 Then we deglaze with champagne vinegar. 263 00:08:16,367 --> 00:08:19,400 Then we confit the mushrooms in olive oil 264 00:08:19,400 --> 00:08:21,867 and let it cook for 25 minutes at a low simmer. 265 00:08:21,867 --> 00:08:23,000 Sauteed risotto, 266 00:08:23,000 --> 00:08:25,166 veggie stock, mushroom puree, 267 00:08:25,166 --> 00:08:26,667 butter, and lemon. 268 00:08:26,667 --> 00:08:27,700 We'll heat our preserved mushrooms 269 00:08:27,700 --> 00:08:28,834 in a separate skillet. 270 00:08:31,567 --> 00:08:34,000 Our chef's preserved mushroom risotto. 271 00:08:34,000 --> 00:08:36,000 [man] The risotto was phenomenal. 272 00:08:36,000 --> 00:08:38,367 Nice and creamy, yet still was al dente. 273 00:08:38,367 --> 00:08:39,467 Big, bold flavors. 274 00:08:39,467 --> 00:08:40,767 [woman] Definitely like a... 275 00:08:40,767 --> 00:08:42,867 nutty, like, back tone to it. It's delicious. 276 00:08:42,867 --> 00:08:45,266 [sous chef] Got a schnitzel in the window for table 50. 277 00:08:45,266 --> 00:08:47,000 [woman 2] You got to come to Wrecking Bar. 278 00:08:47,000 --> 00:08:48,867 They have the best beer, the best food, 279 00:08:48,867 --> 00:08:51,467 great bartenders, best vibe. 280 00:08:51,467 --> 00:08:53,667 Well, this is what Triple D 's always been about. 281 00:08:53,667 --> 00:08:55,600 It's been about finding these places 282 00:08:56,066 --> 00:08:57,033 before they were found. 283 00:08:57,033 --> 00:08:59,767 You had this gigantic plan to pull it off, 284 00:08:59,767 --> 00:09:02,066 and you pulled it off with a smile on your face. 285 00:09:02,066 --> 00:09:04,200 Guy Fieri says, if it's funky, he'll find it. 286 00:09:04,200 --> 00:09:05,967 And, you know, y'all definitely found it here. 287 00:09:05,967 --> 00:09:06,900 [Guy] Crazy joint. 288 00:09:06,900 --> 00:09:08,567 It's got to be the crown jewel of the area. 289 00:09:08,567 --> 00:09:09,834 It's a dream come true. 290 00:09:12,166 --> 00:09:13,000 [Guy] Coming up, we're headed 291 00:09:13,000 --> 00:09:15,367 to our next flavor town A-Town, 292 00:09:15,367 --> 00:09:16,266 Anthem, Arizona, 293 00:09:16,266 --> 00:09:18,867 for killer carnitas and carne asada... 294 00:09:18,867 --> 00:09:20,767 I give it a lot of tension. 295 00:09:20,767 --> 00:09:23,200 [Guy] ...e veryone's got something to say about. 296 00:09:23,200 --> 00:09:24,967 Mmm. [chuckling] He doesn't even let me 297 00:09:24,967 --> 00:09:26,834 make my own expressions. 298 00:09:27,166 --> 00:09:28,834 Carne asada plate. 299 00:09:32,400 --> 00:09:34,500 So I'm cruising through Phoenix, Arizona. 300 00:09:34,500 --> 00:09:36,567 Time to stop and get some fuel for the Camaro 301 00:09:36,567 --> 00:09:38,000 and some for the Guy. 302 00:09:38,000 --> 00:09:39,166 And I know you're saying to yourself, 303 00:09:39,166 --> 00:09:42,066 "Come on, there is no way he is going into a gas station 304 00:09:42,066 --> 00:09:44,767 to get one of those frozen microwaved hamburgers." 305 00:09:44,767 --> 00:09:46,500 And you're right, I didn't. 306 00:09:46,500 --> 00:09:47,400 I was headed to get 307 00:09:47,400 --> 00:09:49,767 some A-plus Mexican food at Roberto's. 308 00:09:49,767 --> 00:09:52,066 And since I was there in 2008, 309 00:09:52,066 --> 00:09:54,367 they're still dishing out scratch-made recipes, 310 00:09:54,367 --> 00:09:55,967 except now they got their own spot 311 00:09:55,967 --> 00:09:58,367 in Anthem with a new name. 312 00:09:58,367 --> 00:10:00,033 This is Tortas Chano. 313 00:10:03,667 --> 00:10:05,367 Chicken taco salad app. 314 00:10:05,367 --> 00:10:08,000 Tortas Chano is my favorite restaurant. 315 00:10:08,000 --> 00:10:10,000 We're gonna need a carnitas torta. 316 00:10:10,000 --> 00:10:11,100 We saw them on the original episode 317 00:10:11,100 --> 00:10:12,133 back when they were Roberto's, 318 00:10:12,133 --> 00:10:14,500 and when they opened up the restaurant up here, 319 00:10:14,500 --> 00:10:15,567 we were ecstatic. 320 00:10:15,567 --> 00:10:16,800 Chimichanga beef. 321 00:10:16,800 --> 00:10:18,367 They make the best Mexican food 322 00:10:18,367 --> 00:10:20,000 that I've ever had. 323 00:10:20,000 --> 00:10:21,467 [Guy] And thanks to Roger Amaya 324 00:10:21,467 --> 00:10:22,700 and Maria Estrada. 325 00:10:22,700 --> 00:10:24,000 Back in the late '90s, 326 00:10:24,000 --> 00:10:26,166 they first opened this joint using 327 00:10:26,166 --> 00:10:27,900 Maria's mom's recipes. 328 00:10:28,767 --> 00:10:31,266 You're making food from scratch. 329 00:10:31,266 --> 00:10:31,934 No recipe book. 330 00:10:31,934 --> 00:10:32,867 Everybody knows what it is. 331 00:10:32,867 --> 00:10:34,867 Yeah. Consistently the same repeat 332 00:10:34,867 --> 00:10:36,100 over and over all day. 333 00:10:36,100 --> 00:10:37,500 Fish tacos up. 334 00:10:37,500 --> 00:10:39,467 [Roger] All we did was move up here to Anthem. 335 00:10:39,467 --> 00:10:40,767 We never changed the menu. 336 00:10:40,767 --> 00:10:42,500 And a torta. 337 00:10:42,500 --> 00:10:43,867 They don't make anything on here 338 00:10:43,867 --> 00:10:46,367 that's not entirely delightful. 339 00:10:46,367 --> 00:10:48,100 Carne asada plate. 340 00:10:48,100 --> 00:10:49,900 Carne asada is awesome. 341 00:10:50,300 --> 00:10:51,200 Number one seller? 342 00:10:51,200 --> 00:10:52,367 [Maria] The carne asada. 343 00:10:52,367 --> 00:10:53,500 [Guy] The carne asada. 344 00:10:53,500 --> 00:10:54,967 Okay, let's make carne asada. 345 00:10:54,967 --> 00:10:56,900 This is a chop or a semi-grind? 346 00:10:56,900 --> 00:10:58,166 [Roger] Sliced top round. 347 00:10:58,166 --> 00:10:58,967 -Sliced top round? -Yeah. 348 00:10:58,967 --> 00:11:01,600 We slice and dice it and cut it up. 349 00:11:01,600 --> 00:11:02,634 A little ajo. 350 00:11:02,634 --> 00:11:03,967 -Granulated garlic. -A little granulated garlic. 351 00:11:03,967 --> 00:11:05,200 [Roger] A little salt. 352 00:11:05,200 --> 00:11:06,867 -Black pepper. -So the seasonings, you do it to each order. 353 00:11:06,867 --> 00:11:08,266 You season to each order. 354 00:11:08,266 --> 00:11:09,100 That's it? 355 00:11:09,100 --> 00:11:10,033 That's it. 356 00:11:11,667 --> 00:11:12,867 [Guy] Mmm. 357 00:11:12,867 --> 00:11:15,467 It's simple, but it's really good. 358 00:11:15,467 --> 00:11:17,667 Pastor plate for Guy. 359 00:11:17,667 --> 00:11:19,600 The Al Pastor Plate is 360 00:11:19,600 --> 00:11:21,400 my absolute favorite. 361 00:11:21,400 --> 00:11:23,800 The marinated pork with the pineapple, 362 00:11:23,800 --> 00:11:25,066 there's nothing like it. 363 00:11:25,066 --> 00:11:26,467 -Pineapple? -Pineapple. 364 00:11:26,467 --> 00:11:28,600 You've got to have that love and touch to this. 365 00:11:28,600 --> 00:11:29,867 [Guy] Okay. 366 00:11:29,867 --> 00:11:31,000 Now, is that a normal order, 367 00:11:31,000 --> 00:11:33,000 -or is that like a family platter? -This is gonna be-- 368 00:11:33,000 --> 00:11:34,867 Right there, that's just going to be for a plate. 369 00:11:34,867 --> 00:11:35,600 Now, do you sit there 370 00:11:35,600 --> 00:11:36,800 and mess with it the whole time, 371 00:11:36,800 --> 00:11:39,300 -or do you ever just-- -I give it a lot of attention. 372 00:11:39,300 --> 00:11:40,567 I give this thing a lot of attention. 373 00:11:40,567 --> 00:11:42,567 That way, it doesn't get cooked on one side. 374 00:11:42,567 --> 00:11:45,100 I just make it happen all the way around. 375 00:11:45,100 --> 00:11:46,166 [Guy] I always love 376 00:11:46,166 --> 00:11:49,367 when my meat-to-tortilla ratio is about 90 to one-- 377 00:11:49,367 --> 00:11:50,867 -Nah. -...so that's going to be good. 378 00:11:50,867 --> 00:11:52,066 [Roger] Put some pico on here. 379 00:11:52,066 --> 00:11:53,600 -[Guy] Pico de gallo? -Yeah. 380 00:11:53,867 --> 00:11:55,433 [Roger whoops] 381 00:11:56,767 --> 00:11:59,233 -You can't say the "ooh" for me. -You know-- Okay. 382 00:12:01,100 --> 00:12:02,300 [Guy] Mmm. 383 00:12:04,300 --> 00:12:05,166 [chuckling] He doesn't even let me 384 00:12:05,166 --> 00:12:07,200 make my own expressions. 385 00:12:07,200 --> 00:12:09,500 I got to tell you, I've had some al pastor. 386 00:12:09,867 --> 00:12:10,767 It's very good. 387 00:12:10,767 --> 00:12:12,500 [Roger] Ah, yes! [laughs] 388 00:12:14,066 --> 00:12:16,166 Everyone comes in, "I need a pastor taco". 389 00:12:16,166 --> 00:12:19,266 However, a lot of people love our carnitas. 390 00:12:19,266 --> 00:12:20,867 Carnitas torta! 391 00:12:20,867 --> 00:12:22,100 Absolutely to die for. 392 00:12:22,100 --> 00:12:23,867 It just has so much flavor. 393 00:12:23,867 --> 00:12:26,600 This is my mom's recipe. 394 00:12:26,600 --> 00:12:27,700 [Guy] So your grandmother and your mother-- 395 00:12:27,700 --> 00:12:29,400 -Yeah. -...taught you how to cook? 396 00:12:29,400 --> 00:12:31,900 Yes. We all make the same recipe. 397 00:12:31,900 --> 00:12:33,367 I use the pork butt. 398 00:12:33,367 --> 00:12:34,567 We're gonna add the black pepper, 399 00:12:34,567 --> 00:12:35,367 garlic, 400 00:12:35,367 --> 00:12:36,767 and salt. 401 00:12:36,767 --> 00:12:37,867 Make sure we get 402 00:12:37,867 --> 00:12:39,066 all the seasoning together. 403 00:12:39,066 --> 00:12:41,400 Next, this meat goes in a pot with lard, 404 00:12:41,400 --> 00:12:44,033 and it's gonna get cooked for like an hour and a half. 405 00:12:45,967 --> 00:12:47,900 Our meat is ready to go on the grill. 406 00:12:47,900 --> 00:12:50,467 We're looking for the meat to get a little crispy. 407 00:12:50,467 --> 00:12:52,600 And then we're going to cut our bun, 408 00:12:52,600 --> 00:12:54,667 mayo on both sides. 409 00:12:54,667 --> 00:12:56,467 Toast the bun on the grill. 410 00:12:56,467 --> 00:12:58,567 We're going to put this torta together. 411 00:12:58,567 --> 00:12:59,767 We're going to add pico, 412 00:12:59,767 --> 00:13:01,567 lettuce, cheddar cheese, 413 00:13:01,567 --> 00:13:03,166 our homemade guacamole, 414 00:13:03,166 --> 00:13:04,667 sour cream. 415 00:13:04,667 --> 00:13:06,967 Put it on top, then we cut it. 416 00:13:06,967 --> 00:13:09,400 And this is our carnitas torta. 417 00:13:09,867 --> 00:13:11,200 Our carnitas torta. 418 00:13:11,200 --> 00:13:12,667 Carnitas stands out for me. 419 00:13:12,667 --> 00:13:14,367 It's the texture, it's the flavor. 420 00:13:14,367 --> 00:13:16,700 It's just amazing meat. 421 00:13:16,700 --> 00:13:18,400 We got the fish tacos. 422 00:13:18,400 --> 00:13:19,800 I have several favorites here. 423 00:13:19,800 --> 00:13:21,667 [boy] I really like fish tacos. 424 00:13:21,667 --> 00:13:22,700 California burrito. 425 00:13:22,700 --> 00:13:25,000 The carnitas, the chimichanga. 426 00:13:25,000 --> 00:13:28,200 Beef chimichanga for Triple D Nation. 427 00:13:28,200 --> 00:13:29,667 This is a real chimichanga. 428 00:13:29,667 --> 00:13:31,500 It's all melted green sauce, 429 00:13:31,500 --> 00:13:33,567 shredded beef inside there, bell peppers, 430 00:13:33,567 --> 00:13:34,834 tomatoes, and onions. 431 00:13:36,166 --> 00:13:37,200 [Guy] Mmm. 432 00:13:37,700 --> 00:13:39,500 I want to be the ambassador 433 00:13:39,500 --> 00:13:42,066 -to Chimichanga Flavor Town, man. -There it is. 434 00:13:42,066 --> 00:13:42,934 Chile rellenos up. 435 00:13:42,934 --> 00:13:44,800 [man 3] I love the chile rellenos. 436 00:13:44,800 --> 00:13:45,500 I really dig the heat. 437 00:13:45,500 --> 00:13:47,367 It's very tasty. 438 00:13:47,367 --> 00:13:49,100 This is Anaheim chili. 439 00:13:49,100 --> 00:13:51,100 We stuff it with the Monterey cheese. 440 00:13:51,100 --> 00:13:53,467 Our chile rellenos are going to go in the flour. 441 00:13:53,467 --> 00:13:56,000 Now we're going to put the chilis in the egg batter 442 00:13:56,000 --> 00:13:56,967 and deep fry it. 443 00:13:59,166 --> 00:14:01,867 And now we're going to get a little crispy. 444 00:14:01,867 --> 00:14:04,767 We're going to smother with the red chili sauce. 445 00:14:04,767 --> 00:14:06,567 So we start putting water in a pot. 446 00:14:06,567 --> 00:14:08,467 And then we're going to add salt, 447 00:14:08,467 --> 00:14:09,400 oregano, 448 00:14:09,400 --> 00:14:10,800 cinnamon, red chili powder. 449 00:14:11,367 --> 00:14:12,900 Simmer for two hours. 450 00:14:12,900 --> 00:14:14,300 Add some flour 451 00:14:14,300 --> 00:14:15,367 to thicken it up. 452 00:14:15,367 --> 00:14:18,367 And it's going to be ready for the chile rellenos. 453 00:14:18,367 --> 00:14:20,000 And we're going to add cheese. 454 00:14:20,000 --> 00:14:21,367 Our chile rellenos. 455 00:14:21,367 --> 00:14:23,200 Here's your chile rellenos. 456 00:14:23,200 --> 00:14:25,400 It's just got a perfect mild flavor. 457 00:14:25,400 --> 00:14:27,166 It just kind of melts in your mouth. 458 00:14:27,166 --> 00:14:28,000 It's so amazing. 459 00:14:28,000 --> 00:14:29,700 Chicken taco salad up. 460 00:14:29,700 --> 00:14:32,800 I cannot believe it started out in a gas station. 461 00:14:32,800 --> 00:14:34,000 We got the boys here working. 462 00:14:34,000 --> 00:14:35,467 So are you guys going to take over 463 00:14:35,467 --> 00:14:36,767 for mom and dad when they're done? 464 00:14:36,767 --> 00:14:37,734 Maybe. 465 00:14:37,734 --> 00:14:39,467 We still got the same family growing up here. 466 00:14:39,467 --> 00:14:41,867 Brandon, my son, who's taken over. 467 00:14:41,867 --> 00:14:44,266 So now we have our dream come true. 468 00:14:44,266 --> 00:14:46,100 Good stuff. Thanks, guys. 469 00:14:49,100 --> 00:14:50,567 [Guy] And coming up, our quest 470 00:14:50,567 --> 00:14:51,867 for culinary knowledge... 471 00:14:51,867 --> 00:14:53,166 You can tell me off camera, though, right? 472 00:14:53,166 --> 00:14:55,000 I'm not going to let everybody know. 473 00:14:55,367 --> 00:14:56,800 ...gets us an easy A 474 00:14:56,800 --> 00:14:57,667 in island flavor... 475 00:14:57,667 --> 00:14:59,233 What do you call a goat in Jamaican? 476 00:14:59,867 --> 00:15:01,100 -Goat. -Okay. 477 00:15:01,967 --> 00:15:02,967 ...in Arlington, Texas. 478 00:15:02,967 --> 00:15:05,600 -You and I are the perfect date. -[chuckles] 479 00:15:08,700 --> 00:15:10,567 [Guy] I always dig rolling through Texas. 480 00:15:10,567 --> 00:15:12,266 I mean, we've had some great success 481 00:15:12,266 --> 00:15:14,266 finding some unique joints. 482 00:15:14,266 --> 00:15:16,166 But I got to admit, after a while, you know, 483 00:15:16,166 --> 00:15:17,767 we kind of think we've seen it all. 484 00:15:17,767 --> 00:15:19,300 Famous last words, 485 00:15:19,300 --> 00:15:21,066 'cause back in 2009, 486 00:15:21,066 --> 00:15:22,166 I never expected to find 487 00:15:22,166 --> 00:15:24,467 a real deal Jamaican joint 488 00:15:24,467 --> 00:15:26,667 smack in the middle of Arlington, Texas. 489 00:15:26,667 --> 00:15:28,867 But you know what? That's exactly what happened. 490 00:15:28,867 --> 00:15:31,400 So it's time to head into Jamaica Gates. 491 00:15:32,000 --> 00:15:33,767 [Kyle] Jerk chicken order up. 492 00:15:33,767 --> 00:15:34,667 [man] It's great to have 493 00:15:34,667 --> 00:15:36,667 a good portion of Jamaica 494 00:15:36,667 --> 00:15:38,266 right here in the center of Texas. 495 00:15:38,266 --> 00:15:40,567 [Kyle] Oxtail rice and peas and cabbage. 496 00:15:40,567 --> 00:15:43,100 Saw the episode of Triple D and we came up here. 497 00:15:43,100 --> 00:15:45,367 It feels like you're off the Caribbean somewhere. 498 00:15:45,367 --> 00:15:46,600 [Kyle] Rasta pasta and shrimp. 499 00:15:46,600 --> 00:15:47,767 [man] This is the place where, you know, 500 00:15:47,767 --> 00:15:48,634 you always hear people say, 501 00:15:48,634 --> 00:15:50,367 "Man, somebody mama in there cooking." 502 00:15:50,367 --> 00:15:52,200 She literally is in there cooking. 503 00:15:52,200 --> 00:15:53,567 [Guy] That she was. 504 00:15:53,567 --> 00:15:55,900 Barbara Campbell, a.k.a. Ms. B, 505 00:15:55,900 --> 00:15:56,700 owned that kitchen 506 00:15:56,700 --> 00:15:58,800 along with her son, Errol Byles, 507 00:15:58,800 --> 00:16:00,667 and now these days, her nephew, 508 00:16:00,667 --> 00:16:02,500 Kyle Williams. 509 00:16:02,500 --> 00:16:05,767 Kyle came in, and I just left it up to him. 510 00:16:05,767 --> 00:16:07,467 Kyle is doing a fantastic job. 511 00:16:07,467 --> 00:16:10,100 But back then, Ms. B, cook up a storm. 512 00:16:10,100 --> 00:16:12,100 If you want the real Jamaica food-- 513 00:16:12,100 --> 00:16:13,667 -...this is where you come. -...this is where you come. 514 00:16:13,667 --> 00:16:14,467 [Guy] I'm excited. 515 00:16:14,467 --> 00:16:15,667 Curry goat, up! 516 00:16:15,667 --> 00:16:16,634 [woman] I love the goat. 517 00:16:17,000 --> 00:16:18,467 That's what I come for. 518 00:16:18,467 --> 00:16:20,600 -So you're just going to get busy on it? -Yeah. 519 00:16:21,266 --> 00:16:22,166 Okay. 520 00:16:22,166 --> 00:16:23,367 Hey-ho. 521 00:16:23,367 --> 00:16:24,400 It's not scary. 522 00:16:24,400 --> 00:16:25,867 It's just the noise. 523 00:16:25,867 --> 00:16:28,000 Okay, so now that we got our goat chopped up, 524 00:16:28,000 --> 00:16:29,066 what's the giddy up here? 525 00:16:29,066 --> 00:16:30,600 [Barbara] Pepper, habaneros, 526 00:16:30,600 --> 00:16:31,400 [both] thyme, 527 00:16:31,400 --> 00:16:32,867 [Barbara] ...some onions, garlic. 528 00:16:32,867 --> 00:16:34,200 Jamaican seasoning, 529 00:16:34,200 --> 00:16:36,166 a combination of garlic, 530 00:16:36,166 --> 00:16:39,100 black pepper, salt, a little bit of cumin. 531 00:16:39,100 --> 00:16:40,600 [Guy] And then a couple of your secret spices. 532 00:16:40,600 --> 00:16:41,800 And a couple of my secret spices. 533 00:16:41,800 --> 00:16:43,300 [Guy] And then curry powder. 534 00:16:43,300 --> 00:16:45,400 -I might need a little bit of water in there. -Okay. 535 00:16:46,166 --> 00:16:47,467 -Is that good? -Yeah, that's good. 536 00:16:47,467 --> 00:16:49,000 [Guy] Okay, well, let's marinate it and cook it. 537 00:16:49,000 --> 00:16:50,500 [Barbara] Just a little bit of water. 538 00:16:50,500 --> 00:16:52,066 Put it in the pot. 539 00:16:52,066 --> 00:16:53,600 What do you call goat in Jamaican? 540 00:16:53,867 --> 00:16:55,233 -Goat. -Okay. 541 00:16:56,266 --> 00:16:57,867 The goat is ready. 542 00:16:57,867 --> 00:16:59,266 Look at the color on that. 543 00:16:59,266 --> 00:17:00,100 [Barbara] With white rice 544 00:17:00,100 --> 00:17:02,600 and uncooked cabbage and carrots. 545 00:17:03,467 --> 00:17:04,266 Oh, my gosh. 546 00:17:04,266 --> 00:17:05,767 There's a little heat in the back, 547 00:17:05,767 --> 00:17:07,500 a little bit of habanero coming through. 548 00:17:07,800 --> 00:17:09,266 And tender! 549 00:17:09,266 --> 00:17:10,767 That's go-to-goat. Delicious. 550 00:17:10,767 --> 00:17:11,700 The best. 551 00:17:11,700 --> 00:17:12,967 So tender. 552 00:17:12,967 --> 00:17:14,667 I mean, you can't get no better than that. 553 00:17:14,667 --> 00:17:16,467 [Errol] People came in, and they were like, 554 00:17:16,467 --> 00:17:17,800 "Ah, well, I want to experience it. 555 00:17:17,800 --> 00:17:20,100 If Guy tried it, we're going to try it, too." 556 00:17:20,100 --> 00:17:22,100 The goat head and the goat soup. 557 00:17:22,100 --> 00:17:23,367 Do you really put a goat head in there? 558 00:17:23,367 --> 00:17:24,900 -Yes. -Goat feet, 559 00:17:24,900 --> 00:17:26,467 the stomach, carrots, 560 00:17:26,467 --> 00:17:27,600 some dumplings. 561 00:17:29,367 --> 00:17:31,600 It's very goaty. Very flavorful. 562 00:17:31,600 --> 00:17:33,600 All the food melts in your mouth. 563 00:17:33,600 --> 00:17:34,266 [Kyle] Red Stripe chicken, 564 00:17:34,266 --> 00:17:35,667 rice and peas, and cabbage. 565 00:17:35,667 --> 00:17:36,800 [man] I love chicken. 566 00:17:36,800 --> 00:17:39,700 And this right here is delicious. 567 00:17:39,700 --> 00:17:41,367 Now we're going to make our Red Stripe chicken. 568 00:17:41,367 --> 00:17:43,567 So right here, I got all-purpose seasoning, 569 00:17:43,567 --> 00:17:45,266 dry-jerk seasoning, chicken seasoning. 570 00:17:45,266 --> 00:17:46,767 Rest for half hour. 571 00:17:46,767 --> 00:17:48,567 After that, sauté it. 572 00:17:48,567 --> 00:17:50,400 Put a little bit of garlic, onion, 573 00:17:50,400 --> 00:17:52,367 Jamaican beer, coconut milk. 574 00:17:52,367 --> 00:17:55,367 Let the coconut milk simmer for like about seven minutes. 575 00:17:55,367 --> 00:17:57,266 Scallion, carrot, 576 00:17:57,266 --> 00:17:57,967 bell peppers. 577 00:17:57,967 --> 00:17:59,667 Just a little habanero pepper. 578 00:17:59,667 --> 00:18:01,867 This is the jerk season. 579 00:18:01,867 --> 00:18:04,500 I still make the jerk season. 580 00:18:04,500 --> 00:18:06,100 To me, to really see somebody 581 00:18:06,100 --> 00:18:07,867 that is going to make it the true way, 582 00:18:07,867 --> 00:18:10,100 that if I taste it here and if I taste it in Jamaica, 583 00:18:10,100 --> 00:18:12,567 that I'm going to get that experience, I'm excited. 584 00:18:12,567 --> 00:18:14,266 [Barbara] Scallion, garlic, 585 00:18:14,266 --> 00:18:15,567 thyme, onion, 586 00:18:15,567 --> 00:18:17,400 habanero pepper, 587 00:18:18,367 --> 00:18:20,166 vinegar, our seasoning mix, 588 00:18:20,166 --> 00:18:21,700 and a little burnt sugar. 589 00:18:22,467 --> 00:18:24,367 [Kyle] Gravy's thicking up nicely. 590 00:18:24,367 --> 00:18:26,233 So now we'll finish off with a little touch 591 00:18:26,667 --> 00:18:27,800 of the secret seasoning. 592 00:18:29,867 --> 00:18:31,467 You tell me off camera, though, right? 593 00:18:31,467 --> 00:18:33,467 I know I'm not gonna let anybody know. 594 00:18:33,467 --> 00:18:35,100 [waitress] Red Stripe chicken sir. 595 00:18:35,100 --> 00:18:37,266 [man] The jerk is like a symphony. 596 00:18:37,266 --> 00:18:39,266 Some Beethoven and Mozart going on. 597 00:18:39,266 --> 00:18:41,367 [woman] It has some coconut undertones. 598 00:18:41,367 --> 00:18:42,300 Very flavorful. 599 00:18:42,300 --> 00:18:44,266 Every time I come here, I try something new, 600 00:18:44,266 --> 00:18:46,567 and it's exposing me to so much more 601 00:18:46,567 --> 00:18:47,667 than Jamaican cuisine 602 00:18:47,667 --> 00:18:49,300 and Jamaican culture has to offer. 603 00:18:49,300 --> 00:18:50,467 [chef] Brown stew fish up. 604 00:18:50,467 --> 00:18:51,467 When Guy was here, 605 00:18:51,467 --> 00:18:54,300 they made the red snapper the brown stew way. 606 00:18:54,300 --> 00:18:55,400 Brown stew fish. 607 00:18:55,400 --> 00:18:57,166 -What do we got? -A red snapper. 608 00:18:57,166 --> 00:18:58,467 Smells awesome. 609 00:18:58,467 --> 00:19:01,100 Wow, look. Stays together, nice dismount. 610 00:19:01,100 --> 00:19:03,100 -Now do we pour the sauce on it? -Yes. 611 00:19:03,100 --> 00:19:04,667 [Guy] Should I start at the knee? 612 00:19:04,667 --> 00:19:05,533 Do we want to just move 613 00:19:05,533 --> 00:19:06,767 right into the tenderloin of this guy? 614 00:19:06,767 --> 00:19:08,066 Your choice. 615 00:19:08,066 --> 00:19:10,233 [Guy whistles] Look at that. 616 00:19:11,567 --> 00:19:12,367 Oh. 617 00:19:12,367 --> 00:19:14,533 Really nice flavor, nice texture. 618 00:19:14,867 --> 00:19:15,967 That's great. 619 00:19:15,967 --> 00:19:17,166 -Do I get to keep the head? -Yeah. 620 00:19:17,166 --> 00:19:19,000 -Do you eat it? -I love my fish head, 621 00:19:19,000 --> 00:19:20,266 every last bit of it. 622 00:19:20,266 --> 00:19:21,800 Well, then you and I-- 623 00:19:21,800 --> 00:19:23,867 -[chuckles] -...are the perfect date. 624 00:19:23,867 --> 00:19:25,667 Now, I'll make the red snapper, 625 00:19:25,667 --> 00:19:27,367 but this is a roasted way. 626 00:19:27,367 --> 00:19:29,567 We have to put the natural herb together first. 627 00:19:29,567 --> 00:19:31,100 Carrot, green onion, 628 00:19:31,100 --> 00:19:32,367 potato, onion, 629 00:19:32,367 --> 00:19:33,166 bell peppers, 630 00:19:33,166 --> 00:19:34,667 [Kyle speaking] 631 00:19:34,667 --> 00:19:36,367 a little bit of Ms. B jerk season, 632 00:19:36,367 --> 00:19:38,634 Ms. B secret season, with the butter. 633 00:19:38,967 --> 00:19:40,166 Mix together. 634 00:19:40,166 --> 00:19:41,367 Barbara's secret season. 635 00:19:41,367 --> 00:19:42,567 We get it all over in it. 636 00:19:42,567 --> 00:19:44,867 Grease so it doesn't burn on the grill. 637 00:19:44,867 --> 00:19:46,100 Put a little bit of the season first. 638 00:19:46,100 --> 00:19:48,567 And we also put stuff inside of the fish. 639 00:19:48,567 --> 00:19:50,667 And then we'll lay it on top of the season right there. 640 00:19:50,667 --> 00:19:52,000 A little more on top. 641 00:19:52,000 --> 00:19:53,166 Then we'll close the foil. 642 00:19:53,166 --> 00:19:55,066 Put it on the grill for like 25 minutes. 643 00:19:55,066 --> 00:19:57,300 Roast fish order up! 644 00:19:57,300 --> 00:19:59,166 [woman] The flavors are really, really good. 645 00:19:59,166 --> 00:19:59,867 It has a little kick to it. 646 00:19:59,867 --> 00:20:01,266 [man] You've got the spice. 647 00:20:01,266 --> 00:20:03,667 You've got the preparation. You've got the juices, the flavor. 648 00:20:03,667 --> 00:20:05,700 The way it all comes together, it's remarkable. 649 00:20:05,700 --> 00:20:06,467 [Kyle] Garlic shrimp! 650 00:20:06,467 --> 00:20:09,066 I love the food at Jamaica Gates. 651 00:20:09,066 --> 00:20:10,033 [Barbara] Just trying to make sure 652 00:20:10,033 --> 00:20:12,967 everything is done the way I wanted it done. 653 00:20:12,967 --> 00:20:15,467 It's like a gateway to Jamaica. 654 00:20:15,467 --> 00:20:17,667 I don't know how much closer I can get. 655 00:20:17,667 --> 00:20:19,200 Maybe throw some sand on the floor. 656 00:20:19,200 --> 00:20:20,700 [laughs] 657 00:20:23,767 --> 00:20:25,700 -Walking in, first course... -[Roger] Carnitas torta. 658 00:20:25,700 --> 00:20:27,266 Red Stripe chicken ready. 659 00:20:27,266 --> 00:20:28,767 Schnitty down, baby. 660 00:20:28,767 --> 00:20:31,066 Well, folks, that's just a few of the stories 661 00:20:31,066 --> 00:20:32,467 coming out of the Triple D Nation. 662 00:20:32,467 --> 00:20:33,767 I'm going down in the rabbit hole. 663 00:20:33,767 --> 00:20:35,400 Pastor plate for Guy. 664 00:20:35,400 --> 00:20:37,367 -[sous chef] Hands, please. -Here you go, sir. 665 00:20:37,367 --> 00:20:38,900 Anything else we can grab for you guys? 666 00:20:40,000 --> 00:20:40,967 [Guy] And there are a lot more chapters 667 00:20:40,967 --> 00:20:41,834 in this book, 668 00:20:41,834 --> 00:20:43,367 and we're going to get through them all. 669 00:20:43,367 --> 00:20:44,567 I'll see you next time. 670 00:20:44,567 --> 00:20:47,367 For John Doe to come in here and grab something on the way. 671 00:20:47,367 --> 00:20:48,300 How do you know it's him? 672 00:20:48,300 --> 00:20:49,600 That's right, it could be... 673 00:20:49,600 --> 00:20:51,967 [Roger laughing] 674 00:20:51,967 --> 00:20:53,600 That was actually very funny. 675 00:20:54,767 --> 00:20:57,867 John Doe, John... [laughs] Doe. 676 00:20:57,867 --> 00:20:58,867 Is this thing on?