1 00:00:01,367 --> 00:00:02,667 You know, people are asking me all the time, 2 00:00:03,834 --> 00:00:04,367 "Hey Guy, that one joint you checked out in that one city 3 00:00:05,367 --> 00:00:06,467 when you were doing Triple D, how they doing?" 4 00:00:07,467 --> 00:00:08,500 You know, I don't know. We should check it out. 5 00:00:08,934 --> 00:00:10,567 [engine running] 6 00:00:11,667 --> 00:00:13,467 [Guy] Over the years, I've seen and tasted it all... 7 00:00:14,100 --> 00:00:15,100 This is ridiculous, dude. 8 00:00:16,100 --> 00:00:17,300 ...but it turns out it was only the beginning, 9 00:00:18,266 --> 00:00:19,400 'cause Triple D joints have been blowing up, 10 00:00:20,333 --> 00:00:21,667 and we're going back to see what's cooking. 11 00:00:22,900 --> 00:00:25,800 Like on this trend. We're bringing the most... 12 00:00:26,767 --> 00:00:28,467 Look at the size of that. That's fantastic. 13 00:00:29,033 --> 00:00:30,000 ...from coast to coast. 14 00:00:30,800 --> 00:00:32,166 Gosh, that would be good on anything. 15 00:00:32,800 --> 00:00:34,166 The food is so flavorful. 16 00:00:35,100 --> 00:00:36,567 This right, you could have dredged in sand, 17 00:00:37,000 --> 00:00:38,166 I would eat it. 18 00:00:39,300 --> 00:00:40,767 There's New England pickles and pork in Massachusetts. 19 00:00:41,700 --> 00:00:44,166 -Um, yeah, I have to have that. -Outrageous. 20 00:00:45,200 --> 00:00:47,166 Lebanese lamb and cabbage in Midwest Minnesota. 21 00:00:48,200 --> 00:00:50,100 -Wow, that's fragrant. -It's just really special. 22 00:00:50,667 --> 00:00:51,667 And an old-school homie. 23 00:00:52,533 --> 00:00:53,900 One of the OGs of Triple D right there. 24 00:00:54,700 --> 00:00:56,000 Serving up big league barbecue... 25 00:00:56,967 --> 00:00:58,767 It's like a steak on a stick, it's so great. 26 00:00:59,834 --> 00:01:01,467 [Guy]...surprisingly, on the coast of California. 27 00:01:02,567 --> 00:01:04,200 I'm like, "Yeah, let's see if this is the real deal." 28 00:01:04,767 --> 00:01:05,800 -Mmm. -My goodness. 29 00:01:06,467 --> 00:01:08,166 -Just the bomb. -Ridiculous! 30 00:01:09,500 --> 00:01:13,667 [Guy] Familiar faces, new places, and more off-the-hook flavors. 31 00:01:14,300 --> 00:01:15,166 This is "Triple D Nation." 32 00:01:15,700 --> 00:01:16,300 [theme music plays] 33 00:01:18,967 --> 00:01:21,066 [upbeat music plays] 34 00:01:22,166 --> 00:01:23,500 Venice, California. 35 00:01:24,567 --> 00:01:26,767 Gotta love the weather, the beach, the characters, 36 00:01:27,734 --> 00:01:29,467 and the food. But I gotta be honest with ya. 37 00:01:30,100 --> 00:01:30,667 When I think Venice Beach, 38 00:01:31,533 --> 00:01:32,567 I don't think Southern-style barbecue. 39 00:01:33,433 --> 00:01:34,867 Well, that's until I found this place. 40 00:01:35,667 --> 00:01:37,367 And I was glad I did back in 2007, 41 00:01:38,166 --> 00:01:39,600 right at the beginning of Triple D. 42 00:01:40,533 --> 00:01:41,767 All these years later, things look a little 43 00:01:42,533 --> 00:01:43,000 different here. But you know what? 44 00:01:43,834 --> 00:01:45,400 The barbecue, still out of control. 45 00:01:45,934 --> 00:01:48,000 Baby Blues BBQ, wow! 46 00:01:50,467 --> 00:01:51,700 Brisket plate up. 47 00:01:52,867 --> 00:01:54,000 [patron] This is one of the best barbecue places in LA. 48 00:01:55,000 --> 00:01:55,567 They tried to put me on the payroll, I was here 49 00:01:56,667 --> 00:01:57,467 all the time. -[Rick] Four minutes on those wings. 50 00:01:58,433 --> 00:01:59,200 [patron #2] It's like eating your mom's food. 51 00:02:00,233 --> 00:02:01,600 -Just the bomb. -Tri-tip plate in the window. 52 00:02:02,433 --> 00:02:03,867 I grew up in Nashville, and Baby Blues 53 00:02:04,567 --> 00:02:05,467 tastes like home, I would say. 54 00:02:06,400 --> 00:02:08,166 I've been coming here for almost 20 years. 55 00:02:09,133 --> 00:02:11,500 That puts me as the OG discoverer before Guy. 56 00:02:12,133 --> 00:02:12,767 [Guy] I'll give her that. 57 00:02:13,967 --> 00:02:15,900 But I rolled in right behind her to dig into Danny Fischer 58 00:02:16,834 --> 00:02:19,100 and Rick McCarthy's SoCal-style barbecue. 59 00:02:19,734 --> 00:02:20,166 I'm Danny, how you doing? 60 00:02:20,967 --> 00:02:21,500 Danny, Guy, nice to meet you, man. 61 00:02:22,066 --> 00:02:22,600 Rick, pleasure, brother. 62 00:02:23,667 --> 00:02:24,367 [Danny] People ask us what kind of barbecue it is. 63 00:02:25,033 --> 00:02:25,900 It's really hybrid barbecue. 64 00:02:26,934 --> 00:02:28,166 My brother Rick, who looks fantastic, by the way. 65 00:02:29,000 --> 00:02:29,567 Barbecue used to be one of the things 66 00:02:30,367 --> 00:02:31,166 that was east of the Mississippi. 67 00:02:32,033 --> 00:02:32,400 Yeah, we all came from the East Coast, 68 00:02:33,367 --> 00:02:34,567 North Carolina-style barbecue. -[Guy] Right. 69 00:02:35,533 --> 00:02:36,400 Venice Beach, California, is the last place 70 00:02:37,600 --> 00:02:39,200 -I thought I was gonna get a barbecue experience. -Right. 71 00:02:40,300 --> 00:02:41,967 I'm like, "Yeah, let's see if this is the real deal." 72 00:02:42,667 --> 00:02:43,200 Pulled pork sandwich for Guy. 73 00:02:44,166 --> 00:02:45,467 Baby Blues pulled pork sandwich with coleslaw 74 00:02:46,200 --> 00:02:47,500 is a go-to. Perfectly smoked. 75 00:02:48,300 --> 00:02:49,200 So you marinate those pork butts. 76 00:02:49,900 --> 00:02:50,367 What do you marinate them in? 77 00:02:51,200 --> 00:02:51,867 The dry rub that's got about 19 herbs 78 00:02:52,800 --> 00:02:53,600 and spices in it. We rub it into the pork. 79 00:02:54,767 --> 00:02:56,200 For 24 hours, it's gonna start to form a bit of a crust. 80 00:02:57,433 --> 00:02:58,900 -[Guy] How long are they gonna smoke? -About 16, 18 hours. 81 00:03:00,233 --> 00:03:01,567 [Guy] Look at that. -You still got the smoke rings in there, 82 00:03:02,734 --> 00:03:03,266 but yet it's gonna be tender enough to fall off the bone. 83 00:03:03,967 --> 00:03:04,467 Dip a little into that sauce. 84 00:03:05,667 --> 00:03:08,867 This is kind of like pulled pork meets au jus French dip. 85 00:03:09,600 --> 00:03:10,567 [Danny] That's right. [laughs] 86 00:03:10,934 --> 00:03:11,667 [Guy] Mmm. 87 00:03:12,700 --> 00:03:14,166 I always have to feed the camera. 88 00:03:15,166 --> 00:03:16,000 Your pulled pork sandwich and mac and cheese. 89 00:03:17,033 --> 00:03:18,667 The vinegar-based sauce on a pulled pork sandwich. 90 00:03:19,533 --> 00:03:21,300 My goodness. Big, juicy barbecue vibes. 91 00:03:22,400 --> 00:03:23,467 Everybody, when they come in after seeing the show, 92 00:03:24,600 --> 00:03:26,000 they wanted what Guy had. They wanted the pulled pork. 93 00:03:26,633 --> 00:03:27,300 They wanted the beef rib. 94 00:03:27,734 --> 00:03:28,667 Texas beef rib. 95 00:03:29,834 --> 00:03:31,867 Look at the size of that. You can tell how tender it is. 96 00:03:32,500 --> 00:03:33,166 That just falls right off. 97 00:03:34,100 --> 00:03:35,367 That's fantastic. 98 00:03:36,600 --> 00:03:38,767 The beef rib, it's like a steak on a stick -- it's so great. 99 00:03:39,633 --> 00:03:41,567 It's luscious, it's juicy, it's smoky. 100 00:03:42,667 --> 00:03:44,266 There's not a rib in this place that isn't delicious 101 00:03:44,834 --> 00:03:45,300 and perfectly cooked. 102 00:03:46,300 --> 00:03:47,000 [server] And here are your Memphis-style ribs. 103 00:03:48,367 --> 00:03:49,300 -These are Memphis-style ribs. -[Guy] Why do you call them Memphis? 104 00:03:50,100 --> 00:03:50,900 [Rick] It's this style of smoking. 105 00:03:51,700 --> 00:03:53,467 We do a dry rub and smoke them dry. 106 00:03:54,166 --> 00:03:54,700 -You make all your rubs? -Yeah. 107 00:03:55,734 --> 00:03:57,000 We're gonna start with brown sugar, chili powder, 108 00:03:57,867 --> 00:03:59,567 barbecue seasoning, marjoram, paprika, 109 00:04:00,834 --> 00:04:03,700 seasoned salt, cayenne pepper, garlic powder, onion powder, 110 00:04:04,633 --> 00:04:06,500 ground coffee, white pepper, dried mustard, 111 00:04:07,433 --> 00:04:09,400 celery salt, ground cloves, black pepper, 112 00:04:10,500 --> 00:04:13,667 turmeric, and nutmeg. I'm just gonna mix it all up. 113 00:04:14,300 --> 00:04:14,967 These are St. Louis ribs. 114 00:04:16,233 --> 00:04:18,000 Dry rub them, let them marinate overnight, smoke them for about 115 00:04:19,000 --> 00:04:21,166 five hours at 250 degrees, grill them to order. 116 00:04:22,266 --> 00:04:23,700 The sauce is our North Carolina style barbecue sauce. 117 00:04:24,533 --> 00:04:25,166 [Guy] Right, so vinegar-based sauce? 118 00:04:26,233 --> 00:04:27,467 [Rick] We start with ketchup, apple cider vinegar, 119 00:04:28,600 --> 00:04:31,467 pineapple juice, brown sugar, brandy, seasoning blend, 120 00:04:32,600 --> 00:04:35,300 Worcestershire sauce, molasses, and tamari soy sauce. 121 00:04:36,166 --> 00:04:38,066 Dried fruits. Pasilla peppers, dried. 122 00:04:38,767 --> 00:04:40,900 Apples, Fuji apples, oranges. 123 00:04:41,800 --> 00:04:43,000 We're gonna simmer it for over an hour. 124 00:04:43,767 --> 00:04:45,400 Strain out the apples and fruits. 125 00:04:47,300 --> 00:04:49,266 [Guy] Nice vinegar to it. Good smoke. 126 00:04:50,200 --> 00:04:51,667 When you bite into it, it doesn't pull away 127 00:04:52,300 --> 00:04:53,700 from the bone, ridiculous! 128 00:04:54,667 --> 00:04:55,400 -Memphis ribs. -[patron #3] I love the ribs. 129 00:04:55,934 --> 00:04:56,700 They're very tender. 130 00:04:57,800 --> 00:04:58,467 You can have them dry or you gotta dip it in the sauce. 131 00:04:59,233 --> 00:05:00,700 So sweet and tangy and delicious. 132 00:05:02,033 --> 00:05:04,066 They have a perfectly sort of caramelized sauce on the outside, 133 00:05:05,066 --> 00:05:05,867 they sort of punch you in the face with flavor. 134 00:05:06,567 --> 00:05:07,500 All right, give me an update. 135 00:05:08,867 --> 00:05:10,000 [Rick] Immediately after the show, we had lines around the corner. 136 00:05:10,700 --> 00:05:11,567 Is it just you now by yourself? 137 00:05:12,800 --> 00:05:14,500 My original partner is Danny. He moved on several years ago. 138 00:05:15,166 --> 00:05:15,867 I have good people, though. 139 00:05:16,667 --> 00:05:17,300 You're surrounded by great people. 140 00:05:18,133 --> 00:05:19,567 Liz was the server in the first show. 141 00:05:20,700 --> 00:05:22,367 She later became a manager, and now she's part owner. 142 00:05:22,900 --> 00:05:23,567 Menu changes at all? 143 00:05:24,500 --> 00:05:25,200 [Rick] Over the years, we've added tri-tip. 144 00:05:26,000 --> 00:05:27,000 We started adding some vegan items. 145 00:05:27,700 --> 00:05:28,667 Vegans, carnivores, whatever, 146 00:05:29,800 --> 00:05:31,367 we all meet and break bread over the same table here. 147 00:05:32,367 --> 00:05:34,567 [Guy] But things haven't always been so smooth. 148 00:05:35,200 --> 00:05:35,900 -Electrical fire. -Yeah. 149 00:05:36,767 --> 00:05:38,000 [Guy] Coming up, the story of setback... 150 00:05:38,934 --> 00:05:40,266 We didn't have barbecue for like two years. 151 00:05:41,066 --> 00:05:42,266 [Guy]...and rising from the ashes. 152 00:05:42,967 --> 00:05:43,300 I think it's super impressive 153 00:05:44,166 --> 00:05:45,000 that they're still around and thriving. 154 00:05:47,767 --> 00:05:50,367 Two dudes cruise from the East Coast to the West Coast, 155 00:05:51,200 --> 00:05:52,166 following their dreams of Hollywood. 156 00:05:53,467 --> 00:05:55,567 But they end up making Southern-style barbecue in Venice Beach. 157 00:05:56,734 --> 00:05:58,767 Their barbecue is as unique and as true as their story. 158 00:05:59,967 --> 00:06:02,834 But the story I first heard in 2007 ended up taking a turn 159 00:06:03,734 --> 00:06:05,266 when their restaurant went up in flames. 160 00:06:06,033 --> 00:06:06,467 -Electrical fire. -[Rick] Yeah. 161 00:06:07,533 --> 00:06:08,867 In the kitchen, one of the outlets sparked and... 162 00:06:09,500 --> 00:06:10,100 Wiped the whole place out? 163 00:06:11,000 --> 00:06:12,000 Yeah, you know, the kitchen was destroyed 164 00:06:12,900 --> 00:06:13,867 and then the rest was, uh, smoke damage. 165 00:06:14,834 --> 00:06:16,600 -But it's back to business as usual? -Yeah. 166 00:06:17,700 --> 00:06:19,967 After the fire, they took that opportunity to expand 167 00:06:20,800 --> 00:06:21,567 and make the place physically bigger, 168 00:06:22,433 --> 00:06:23,467 and now it's better than it ever was. 169 00:06:24,166 --> 00:06:24,667 I think it's super impressive 170 00:06:25,533 --> 00:06:26,867 that they're still around and thriving. 171 00:06:27,767 --> 00:06:29,166 The vibe's the same, the food's the same. 172 00:06:30,033 --> 00:06:30,967 Some of these recipes have derived from 173 00:06:32,033 --> 00:06:32,967 your father's restaurant and some from yours. -Yeah! 174 00:06:34,367 --> 00:06:35,367 [Guy] And then you guys throw your own little California tweak on it. 175 00:06:36,133 --> 00:06:37,000 -Exactly right. -Smoked wings up. 176 00:06:37,934 --> 00:06:38,567 I always get the wings, a little hot sauce, 177 00:06:39,400 --> 00:06:40,367 little sweet sauce. It's incredible. 178 00:06:41,066 --> 00:06:41,467 [Rick] These are smoked wings. 179 00:06:42,333 --> 00:06:42,867 Just smoked them, or do you smoke them 180 00:06:43,367 --> 00:06:44,266 and then fry them? 181 00:06:45,066 --> 00:06:45,567 Smoke them first and then grill them. 182 00:06:46,533 --> 00:06:47,767 Start with the same dry rub we made earlier. 183 00:06:48,400 --> 00:06:48,934 This tray has holes in it, 184 00:06:49,700 --> 00:06:50,567 so the smoke can penetrate better. 185 00:06:51,633 --> 00:06:53,467 And then we'll put that in the smoker, 250 degrees. 186 00:06:54,433 --> 00:06:55,600 Put them on the grill and crisp up the skin. 187 00:06:56,333 --> 00:06:57,400 Put on the sweet barbecue sauce. 188 00:06:58,200 --> 00:06:59,200 -I love smoke on a wing. -Yeah, yeah. 189 00:07:00,367 --> 00:07:01,600 [Guy] It -- they're so easy. They take smoke so well. 190 00:07:02,533 --> 00:07:03,367 Yeah, we just smoke them for like 45 minutes. 191 00:07:04,200 --> 00:07:04,667 -[Guy] Just kiss 'em. -[Rick] Yeah. 192 00:07:05,667 --> 00:07:06,667 Great wing, by the way. And what sauce is this? 193 00:07:07,734 --> 00:07:09,266 That's our sweet sauce. It's a molasses-based sauce. 194 00:07:10,266 --> 00:07:12,266 Start with our lemon juice, tamari soy sauce, 195 00:07:13,166 --> 00:07:15,367 chili vinegar, Worcestershire, hot sauce, 196 00:07:16,367 --> 00:07:18,467 granulated garlic, onion powder, black pepper, 197 00:07:19,233 --> 00:07:21,166 white pepper, ketchup, molasses. 198 00:07:22,266 --> 00:07:23,934 Stir it all up, chill it, and let it set for a day, 199 00:07:24,633 --> 00:07:25,266 and then it's ready to serve. 200 00:07:27,066 --> 00:07:28,767 [Guy] What was that sauce that you made 201 00:07:29,867 --> 00:07:31,567 that you guys were mixing with five-gallon buckets, 202 00:07:32,734 --> 00:07:34,467 pouring it back and forth? -That was our Triple X sauce. 203 00:07:35,367 --> 00:07:36,200 So this is basically our Triple X bucket. 204 00:07:37,300 --> 00:07:38,467 You can see Triple X. It's designated only for that 205 00:07:39,367 --> 00:07:39,867 because no matter how much you clean it, 206 00:07:40,367 --> 00:07:41,100 it's gonna be hot. 207 00:07:41,667 --> 00:07:42,066 [Guy] And here they are 208 00:07:42,834 --> 00:07:44,667 with their magical bucket system. 209 00:07:45,500 --> 00:07:48,066 -And...[vocalizing] -[all laughing] 210 00:07:48,934 --> 00:07:49,400 [Guy] I'm gonna buy you a bigger bucket. 211 00:07:49,834 --> 00:07:50,567 [Danny laughs] 212 00:07:51,767 --> 00:07:53,266 [Guy] So it does mellow out a little bit. 213 00:07:54,066 --> 00:07:55,767 -Yeah. -Gosh, that would be good on 214 00:07:56,433 --> 00:07:57,600 anything. -[all laughing] 215 00:07:58,400 --> 00:07:59,300 -You still make it? -We do, yeah. 216 00:08:00,233 --> 00:08:01,166 -I didn't today, though. -[Guy] Goodbye. 217 00:08:01,834 --> 00:08:02,967 -Ah! -[Guy] See you later. 218 00:08:03,867 --> 00:08:04,734 [server] And here are your smoked wings. 219 00:08:05,700 --> 00:08:06,567 [patron #4] Chicken just falls off the bone. 220 00:08:07,533 --> 00:08:08,667 -Unbelievable. -[patron #5] Perfectly smoked. 221 00:08:09,934 --> 00:08:12,066 The rub is so good that you don't need to dip it in any sauce. 222 00:08:12,967 --> 00:08:14,100 Memphis ribs, sweet mashed potato salad. 223 00:08:15,233 --> 00:08:16,667 They have all the traditional barbecue Southern side, 224 00:08:17,567 --> 00:08:19,200 cornbread, mashed potatoes, fried okra. 225 00:08:20,333 --> 00:08:20,867 [server] Your pulled pork sandwich, and mac and cheese. 226 00:08:21,633 --> 00:08:22,166 [Danny] That's the mac and cheese. 227 00:08:23,266 --> 00:08:23,934 [Guy] Now, there's four cheeses in the mac and cheese? 228 00:08:24,934 --> 00:08:25,834 [Danny] Yes, it's a four-cheese mac and cheese. 229 00:08:26,867 --> 00:08:28,266 That's a monster noodle. What's the crunch on top? 230 00:08:29,133 --> 00:08:30,200 I see some cheddar, some breadcrumbs. 231 00:08:31,300 --> 00:08:33,100 [Danny] Uh, the crunch on top is Parmesan breadcrumb. 232 00:08:34,000 --> 00:08:36,100 [Guy] Nice and creamy. Lot of big flavor. 233 00:08:36,667 --> 00:08:37,400 Mac and cheese is money. 234 00:08:38,400 --> 00:08:40,266 You cannot go wrong with anything on the menu. 235 00:08:41,500 --> 00:08:44,166 Baby Blues Barbecue, I will be back at this place for sure. 236 00:08:45,166 --> 00:08:46,767 They've translated over two decades to maintain 237 00:08:47,700 --> 00:08:49,367 what Guy thought it was special so long ago. 238 00:08:50,433 --> 00:08:50,667 -You're awesome, brother -- miss ya. -You are too. 239 00:08:51,867 --> 00:08:53,000 One of the OGs of Triple D right there. 240 00:08:55,967 --> 00:08:57,166 And speaking of OGs... 241 00:08:57,834 --> 00:08:58,266 Dude knows what he's doing. 242 00:08:59,367 --> 00:09:01,367 ...up next is a spot serving Lebanese to Minneapolis 243 00:09:01,867 --> 00:09:02,867 for over 50 years. 244 00:09:04,066 --> 00:09:05,667 We've introduced the whole city to Lebanese food, I think. 245 00:09:06,467 --> 00:09:07,934 [Guy] And it hasn't changed a bit. 246 00:09:08,700 --> 00:09:09,367 [patron] The flavors are wonderful 247 00:09:10,200 --> 00:09:11,066 and keeps you coming back for more. 248 00:09:14,667 --> 00:09:17,467 Here on Triple D, we're all about classic American joints. 249 00:09:18,467 --> 00:09:19,367 And the great thing is, the way we eat today, 250 00:09:20,100 --> 00:09:20,834 well, that means from everywhere. 251 00:09:21,734 --> 00:09:23,467 Chinese, Mexican, Italian, you name it. 252 00:09:24,100 --> 00:09:24,834 And it doesn't stop there. 253 00:09:26,066 --> 00:09:29,367 Back in 2009, this family-run Lebanese joint in Minneapolis 254 00:09:29,934 --> 00:09:31,100 was also on my radar. 255 00:09:31,834 --> 00:09:33,033 And now, it's on everyone else's. 256 00:09:33,734 --> 00:09:34,734 This is Emily's Lebanese Deli. 257 00:09:35,233 --> 00:09:35,867 [rock music plays] 258 00:09:37,934 --> 00:09:39,200 [Ron] Lamb shish kebab. 259 00:09:40,400 --> 00:09:43,200 Emily's is a great restaurant, family-run for generations. 260 00:09:44,400 --> 00:09:46,133 -Chicken and rice. -[patron] I saw this place on Triple D. 261 00:09:47,100 --> 00:09:48,000 This is the best Lebanese place in the area. 262 00:09:48,633 --> 00:09:49,133 You won't be disappointed. 263 00:09:50,133 --> 00:09:51,467 It feels like you're in a family member's home. 264 00:09:52,367 --> 00:09:53,734 [Guy] Specifically, the Awaijane family, 265 00:09:54,734 --> 00:09:56,166 with owner Ron carrying on what his mom, Emily, 266 00:09:56,700 --> 00:09:59,033 started back in '73. 267 00:10:00,166 --> 00:10:01,667 These are recipes that my mother learned from her mother, 268 00:10:02,667 --> 00:10:04,200 and that probably went back a few generations. 269 00:10:04,900 --> 00:10:06,300 My mom was a really good cook, 270 00:10:07,533 --> 00:10:09,734 and what she wanted to do was introduce people to our food. 271 00:10:10,734 --> 00:10:13,066 The food is so flavorful and just different than 272 00:10:13,967 --> 00:10:14,867 anything else that I had ever had before. 273 00:10:15,500 --> 00:10:16,367 [server] Lamb shish kebab. 274 00:10:17,467 --> 00:10:19,767 Guy had the kebabs, and the kebabs are always good. 275 00:10:20,800 --> 00:10:22,467 [Ron] What I do is just start with the whole leg 276 00:10:23,533 --> 00:10:24,767 and disassemble it. -Boy, you really know your... 277 00:10:25,333 --> 00:10:25,867 I mean, look at this. 278 00:10:26,900 --> 00:10:28,300 You're getting the optimum portions of the lamb, 279 00:10:29,333 --> 00:10:30,166 cleaning them up, and then making the best cubes 280 00:10:31,367 --> 00:10:32,834 that you can get for the kebab. Dude knows what he's doing. 281 00:10:33,834 --> 00:10:34,767 So that's enough to get a couple kebabs started? 282 00:10:35,800 --> 00:10:37,467 [Ron] Yeah, four pieces of zucchini -- onion now. 283 00:10:38,433 --> 00:10:41,100 So it's a four, double up, three, double up. 284 00:10:42,100 --> 00:10:42,667 [Ron] And then you can put three on top of that. 285 00:10:43,233 --> 00:10:44,266 Nice hot char broiler. 286 00:10:45,633 --> 00:10:47,567 Let them sear on the one side, flip them over, and then baste them. 287 00:10:48,700 --> 00:10:50,033 -[Guy] So this takes... -[Ron] About five, six minutes. 288 00:10:50,800 --> 00:10:51,300 So this will get served with what? 289 00:10:52,367 --> 00:10:53,834 [Ron] Plated with rice. Piece of bread, pull it off. 290 00:10:54,834 --> 00:10:56,667 Split it open so you're not getting all bread. 291 00:10:57,500 --> 00:10:59,166 -Grab a piece. -[Guy] Edible napkin. 292 00:10:59,734 --> 00:11:01,166 Mmm, that's great, man! 293 00:11:01,967 --> 00:11:02,967 -Let the meat shine through. -Yeah. 294 00:11:03,600 --> 00:11:04,100 Every time the show aired, 295 00:11:05,033 --> 00:11:06,934 we'd have a surge of shish kebab going on. 296 00:11:07,800 --> 00:11:08,567 What would your mom have to say today, 297 00:11:09,400 --> 00:11:10,467 seeing that the Food Network's here? 298 00:11:11,200 --> 00:11:12,867 -Would she be happy? -Oh, yeah. 299 00:11:13,934 --> 00:11:15,667 After he was on Triple D, it was a lot more busy. 300 00:11:16,767 --> 00:11:18,667 They've grown a lot, but the menu is still the same. 301 00:11:19,367 --> 00:11:20,734 The flavor is still the same. 302 00:11:21,867 --> 00:11:23,967 In the world of Lebanese food, is this legit Lebanese? 303 00:11:24,867 --> 00:11:25,066 -[patron #2] Definitely. -[Guy] This is it? 304 00:11:25,667 --> 00:11:26,066 Yes. 305 00:11:26,767 --> 00:11:27,667 Lamb shank for table seven's up. 306 00:11:28,767 --> 00:11:31,133 I had the lamb shank today. That's my new favorite. 307 00:11:32,200 --> 00:11:33,767 We've preseason these shanks with salt and pepper. 308 00:11:34,333 --> 00:11:35,200 Add them to a hot pan. 309 00:11:36,367 --> 00:11:37,767 After those are nice and brown, we're gonna pull them out. 310 00:11:38,633 --> 00:11:40,567 We're gonna add garlic, infuse the oil, 311 00:11:41,800 --> 00:11:44,367 and we're gonna add onions. Water, lemon juice, some garlic. 312 00:11:45,333 --> 00:11:48,467 Salt, pepper, cinnamon, nutmeg, tomato puree, 313 00:11:49,467 --> 00:11:51,400 tomato paste, now we're gonna add the shanks. 314 00:11:52,333 --> 00:11:53,767 Let 'em slow-cook until they're fork-tender. 315 00:11:54,867 --> 00:11:56,200 And then reduce the sauce until it's nice and thick. 316 00:11:56,967 --> 00:11:58,300 And add some butter. That's that. 317 00:11:59,133 --> 00:12:00,200 Then we plate 'em over a bed of rice. 318 00:12:01,133 --> 00:12:02,967 -We're gonna ladle some sauce. -Lamb shank. 319 00:12:04,166 --> 00:12:06,266 The meat is super succulent and falls right off the bone. 320 00:12:07,200 --> 00:12:09,266 -It has this delicious sauce. -Good eats? 321 00:12:10,533 --> 00:12:11,100 -Uh, excellent food. -[Guy] Now what else have you had here? 322 00:12:12,200 --> 00:12:13,500 -Tabbouleh. -No fool-y when you eat the Tabbouleh. 323 00:12:14,033 --> 00:12:14,867 Oh, not at all, man. 324 00:12:16,133 --> 00:12:17,567 The flavors are wonderful and keeps you coming back for more. 325 00:12:18,200 --> 00:12:19,266 Meat pies for table four. 326 00:12:20,367 --> 00:12:21,500 [patron #5] I love the flaky crust with the meat pie. 327 00:12:22,667 --> 00:12:25,166 It just pairs nicely with the ground beef in the middle. 328 00:12:25,934 --> 00:12:26,867 Let's get it on. Meat pie filling. 329 00:12:28,000 --> 00:12:29,367 We're gonna start with some ground lamb, ground beef. 330 00:12:30,200 --> 00:12:30,834 -[Guy] And brown up. -[Ron] Brown up. 331 00:12:31,500 --> 00:12:32,000 We're gonna drain this off. 332 00:12:32,867 --> 00:12:33,367 [Guy] So that drains the fat out of it. 333 00:12:34,266 --> 00:12:35,100 Down with some onions. All those onions? 334 00:12:35,734 --> 00:12:36,133 -[Ron] Yep. -[Guy] Wow. 335 00:12:37,066 --> 00:12:37,567 [Ron] They're gonna shrink down to nothing. 336 00:12:38,333 --> 00:12:39,100 We're gonna brown some pine nuts. 337 00:12:39,533 --> 00:12:40,066 Give it a toss. 338 00:12:40,967 --> 00:12:42,367 [Ron] Just a little oil just to coat 'em. 339 00:12:43,433 --> 00:12:44,266 -Wow, that's fragrant. -[Ron] A little lemon juice. 340 00:12:45,100 --> 00:12:47,367 Salt, pepper, nutmeg, just a touch. 341 00:12:48,400 --> 00:12:50,767 -A little bit of cinnamon. Now the onions. -Mm. 342 00:12:52,033 --> 00:12:52,934 -[Guy] Now we start to put it into the dough? -[Ron] Exactly. 343 00:12:53,900 --> 00:12:55,166 Gather it in the middle on top. Pinch it off. 344 00:12:56,066 --> 00:12:57,033 Make it a wonton. Same, just different. 345 00:12:58,367 --> 00:12:59,066 -[Ron] My mom would be proud of you. -I'm not doing too bad, huh? 346 00:12:59,600 --> 00:13:00,200 [Ron] Yeah, perfect. 347 00:13:01,033 --> 00:13:01,500 [Guy] And we'll bake 'em for how long? 348 00:13:02,734 --> 00:13:04,667 [Ron] Take about 20 minutes. And they come out golden-brown. 349 00:13:05,400 --> 00:13:06,266 [Guy] Wow, just eat 'em as is? 350 00:13:07,300 --> 00:13:08,667 -[Ron] Just like that. -[Guy] Mmm, great flavor. 351 00:13:09,600 --> 00:13:10,500 Great dough. Little bit of spiciness to it. 352 00:13:11,667 --> 00:13:12,967 You can tell I didn't like it. 353 00:13:13,633 --> 00:13:14,166 All I left were the corners. 354 00:13:15,133 --> 00:13:16,200 Some meat pies. 355 00:13:17,133 --> 00:13:18,734 I actually married into a Lebanese family, 356 00:13:19,400 --> 00:13:20,467 and this was our first date, 357 00:13:21,333 --> 00:13:22,667 and we have been coming here ever since. 358 00:13:23,734 --> 00:13:24,266 [patron] Obviously, they're doing something right. 359 00:13:25,300 --> 00:13:26,667 -The food's wonderful. -Now, what's this bad boy? 360 00:13:27,467 --> 00:13:29,400 Those are cabbage rolls or malfouf. 361 00:13:30,600 --> 00:13:32,500 It's got rice and a little bit of meat and the traditional 362 00:13:33,166 --> 00:13:35,033 flavors of Lebanese cooking. 363 00:13:35,867 --> 00:13:36,867 We're gonna make some cabbage rolls. 364 00:13:37,667 --> 00:13:38,734 Start out by blanching the cabbage. 365 00:13:39,800 --> 00:13:41,133 While these are blanching, we'll mix the stuffing. 366 00:13:42,066 --> 00:13:44,967 We've got rice, lemon juice, salt, pepper, 367 00:13:46,066 --> 00:13:48,834 cinnamon, and nutmeg. This is the house-ground lamb. 368 00:13:50,133 --> 00:13:51,166 These are blanched. 369 00:13:52,200 --> 00:13:53,834 We're gonna let them cool, and then my wife adds 370 00:13:55,000 --> 00:13:56,767 the stuffing, rolls them, and then layers them in a pot. 371 00:13:57,700 --> 00:13:59,600 She adds salt, a little chopped-up garlic. 372 00:14:00,600 --> 00:14:02,667 Add the water, boil till the rice is tender 373 00:14:03,633 --> 00:14:04,667 and meat is at temp. -[server] Cabbage rolls. 374 00:14:05,300 --> 00:14:05,934 I love the cabbage rolls. 375 00:14:07,033 --> 00:14:07,767 The way it's wrapped, all the different ingredients 376 00:14:08,734 --> 00:14:10,266 just pair really well, and it's really good. 377 00:14:11,433 --> 00:14:13,100 How many people do you think you introduced Lebanese food 378 00:14:13,667 --> 00:14:14,400 to for the first time? 379 00:14:15,567 --> 00:14:16,867 We've introduce the whole city to Lebanese food, I think. 380 00:14:18,100 --> 00:14:20,367 Emily's has been here for so long, way before I came around, 381 00:14:21,400 --> 00:14:23,066 and it's just really special. -Congratulations. 382 00:14:25,100 --> 00:14:27,066 Coming up in Falmouth, Massachusetts... 383 00:14:28,000 --> 00:14:29,100 That is crunchy like a potato-chip crunchy. 384 00:14:30,200 --> 00:14:31,734 ...a spot that's really in a pickle with their menu... 385 00:14:32,433 --> 00:14:33,166 There you go, pile it right on. 386 00:14:34,133 --> 00:14:36,367 ...which, in this case, is a good place to be. 387 00:14:37,233 --> 00:14:37,867 That's sophisticated right there, man. 388 00:14:38,400 --> 00:14:39,266 All right, gangster. 389 00:14:40,133 --> 00:14:40,667 [Ben] You got an order of pickle chips. 390 00:14:44,033 --> 00:14:45,667 So I'm here in Falmouth, Massachusetts, 391 00:14:46,734 --> 00:14:48,033 in a small little town that, during the on-season, 392 00:14:48,834 --> 00:14:49,767 they've got like 200,000 people here. 393 00:14:50,800 --> 00:14:52,767 In the off-season, it's more like 30,000 people. 394 00:14:53,867 --> 00:14:56,367 But back in 2015, I visited this funky little joint 395 00:14:56,867 --> 00:14:57,567 on the main drag. 396 00:14:58,500 --> 00:15:00,667 It brings in a crowd no matter what season. 397 00:15:01,567 --> 00:15:02,967 Now these days, they're busier than ever. 398 00:15:03,667 --> 00:15:04,467 This is the Pickle Jar Kitchen. 399 00:15:07,166 --> 00:15:09,033 Two village green for table seven. 400 00:15:10,100 --> 00:15:11,000 [patron] I saw the Pickle Jar Kitchen on Triple D. 401 00:15:12,100 --> 00:15:13,934 Everything's so vibrant, fresh. It's really top-notch. 402 00:15:14,500 --> 00:15:15,567 We got the Greek salad. 403 00:15:16,400 --> 00:15:16,867 I fell in love with their breakfast, 404 00:15:17,633 --> 00:15:17,967 and then one day I came for lunch, 405 00:15:19,033 --> 00:15:20,467 and it's just as amazing. -[server] Loaded fries. 406 00:15:21,600 --> 00:15:23,033 The owners, they're like the heart and soul of this town. 407 00:15:23,867 --> 00:15:25,000 That would be Ben and Casey Gallant, 408 00:15:25,700 --> 00:15:26,767 and their friend Elizabeth Lay, 409 00:15:27,934 --> 00:15:30,367 who don't let their seaside location dictate their menu. 410 00:15:32,000 --> 00:15:34,867 Typically, when you come down to the Cape, you think seafood. 411 00:15:36,000 --> 00:15:37,300 Now we find a joint that's calling themselves Pickles. 412 00:15:38,333 --> 00:15:39,734 We aren't like your typical Cape Cod restaurant. 413 00:15:40,400 --> 00:15:41,600 We don't serve fried clams. 414 00:15:42,533 --> 00:15:44,066 I need a pickle chip for "Triple D Nation." 415 00:15:45,200 --> 00:15:46,000 I love everything here, but it's hard for me to pass up 416 00:15:46,800 --> 00:15:47,834 the pickle chips. They're so good. 417 00:15:48,400 --> 00:15:49,066 Let's get after this. 418 00:15:50,200 --> 00:15:51,767 [Kevin] We're gonna start with whole, Kirby cucumbers. 419 00:15:52,767 --> 00:15:53,467 You gotta nip the ends off, the blossom ends. 420 00:15:54,700 --> 00:15:55,867 -Ends to a crunchier pickle. -That makes a crunchier pickle? 421 00:15:56,567 --> 00:15:57,567 Yeah, enzyme and a blossom end. 422 00:15:58,500 --> 00:15:59,100 Something about that leads to a squishy... 423 00:16:00,333 --> 00:16:01,867 -A squishy, mushy pickle? -Nobody likes a mushy pickle. 424 00:16:02,700 --> 00:16:03,667 -Let's start the brine. -[Guy] Water. 425 00:16:04,834 --> 00:16:06,667 White distilled vinegar, salt, and a little bit of sugar. 426 00:16:07,767 --> 00:16:09,667 -We let the salt dissolve. -[Kevin] Yeah, fresh dill. 427 00:16:10,667 --> 00:16:12,266 So these will get loaded up. 428 00:16:13,467 --> 00:16:14,233 [Kevin] Now we're gonna throw in our whole juniper berry, 429 00:16:14,834 --> 00:16:15,934 dill seed. -Dill seed. 430 00:16:16,867 --> 00:16:18,300 Tellicherry peppercorns, yellow mustard seed. 431 00:16:19,133 --> 00:16:19,600 -Got it. -[Kevin] Whole coriander seed. 432 00:16:20,166 --> 00:16:21,133 Coriander, very nice. 433 00:16:22,300 --> 00:16:25,000 Jalapenos with and without seeds, and some fresh garlic. 434 00:16:25,934 --> 00:16:27,033 The brine's gonna get poured over the top. 435 00:16:27,467 --> 00:16:28,233 [Guy] I like it. 436 00:16:29,333 --> 00:16:30,467 [Kevin] Throw them in the cooler for about three days. 437 00:16:31,133 --> 00:16:31,767 I'm gonna eat some pickles. 438 00:16:34,467 --> 00:16:36,500 That is crunchy like a potato-chip crunchy. 439 00:16:37,734 --> 00:16:41,133 [Kevin] We're gonna dredge them up. Got flour, cornstarch. 440 00:16:42,100 --> 00:16:43,667 -[Guy] 350? -[Kevin] Three to four minutes. 441 00:16:44,166 --> 00:16:44,834 Nice golden-brown, 442 00:16:45,934 --> 00:16:47,266 served with a Tellicherry peppercorn ranch dressing. 443 00:16:50,967 --> 00:16:52,233 [Guy] Oh my gosh, dude. 444 00:16:53,233 --> 00:16:54,467 This right here, you could have dredged in sand. 445 00:16:54,900 --> 00:16:56,233 I would eat it. 446 00:16:56,633 --> 00:16:58,133 Outrageous! 447 00:16:58,934 --> 00:16:59,767 [Ben] Guy trying the pickle chips, 448 00:17:00,633 --> 00:17:01,367 it obviously blew up our business. 449 00:17:02,500 --> 00:17:03,867 Almost every table was ordering the fried pickle chips. 450 00:17:04,900 --> 00:17:06,567 -Enjoy. -Everything on the menu is really good. 451 00:17:07,433 --> 00:17:08,867 And we've got the Town Hall sandwich. 452 00:17:09,800 --> 00:17:10,467 The Town Hall's one of my favorite dishes. 453 00:17:11,533 --> 00:17:12,667 Perfectly cooked roast beef, pickled onions on it. 454 00:17:13,700 --> 00:17:15,767 -Perfect sandwich. -We got our inside round here. 455 00:17:16,834 --> 00:17:18,467 This is the pastrami spice, our house-smoked salt, 456 00:17:19,533 --> 00:17:22,567 yellow mustard, black mustard, juniper, coriander, 457 00:17:23,767 --> 00:17:26,367 dark brown sugar, ground black pepper and ground allspice. 458 00:17:28,133 --> 00:17:29,567 Now that we have it coated, we're gonna get this 459 00:17:30,467 --> 00:17:32,467 in the oven at 400 degrees for two hours. 460 00:17:33,533 --> 00:17:35,033 Slice it nice and thin for the Town Hall sandwich. 461 00:17:36,033 --> 00:17:39,166 Toast up that rye bread, drizzle the Dijonnaise, 462 00:17:40,333 --> 00:17:43,133 Jarlsberg cheese, roast beef, pickled red onion we made 463 00:17:44,100 --> 00:17:46,734 with coriander, black peppercorn, star anise, 464 00:17:47,166 --> 00:17:48,166 and our clove. 465 00:17:48,967 --> 00:17:50,300 Put that all under this muslin bag. 466 00:17:51,100 --> 00:17:52,567 In our pot, we're gonna put water, 467 00:17:53,367 --> 00:17:55,467 red-wine vinegar, sugar and salt. 468 00:17:56,266 --> 00:17:57,166 Let it boil for about ten minutes. 469 00:17:58,300 --> 00:17:59,567 Pour it over the onions, warm. Put them in the fridge. 470 00:18:00,700 --> 00:18:02,600 They'll be ready to go in about three to five days. 471 00:18:03,033 --> 00:18:03,767 Ready to plate. 472 00:18:05,834 --> 00:18:07,567 We got a Town Hall sandwich. 473 00:18:08,633 --> 00:18:09,500 [patron #3] The roast beef is perfect medium rare. 474 00:18:10,533 --> 00:18:11,133 You must have at least a pound of meat on there. 475 00:18:12,000 --> 00:18:13,266 There's so much. Couldn't be any better! 476 00:18:14,066 --> 00:18:14,967 What's the specialty of the house? 477 00:18:16,000 --> 00:18:17,500 Oh, we do a lot of, you know, uh, barbecue pork. 478 00:18:18,066 --> 00:18:19,166 The open-faced barbecue. 479 00:18:20,400 --> 00:18:21,600 [patron #4] I saw the open-faced barbecue sandwich on Triple D, 480 00:18:22,667 --> 00:18:23,567 and I was like, "Mmm, yeah, I have to have that." 481 00:18:24,266 --> 00:18:25,400 [Guy] Barbecue in Cape Cod. 482 00:18:26,333 --> 00:18:28,266 -Not smoked, just braised pork butt. -OK. 483 00:18:29,166 --> 00:18:30,000 [Kevin] Looking at our pulled pork here. 484 00:18:30,934 --> 00:18:32,367 Let's toast up our cheddar scallion scones. 485 00:18:33,000 --> 00:18:34,133 [Guy] Those look awesome! 486 00:18:35,266 --> 00:18:36,667 Braised liquid in the pan, and a little Spanish onion, 487 00:18:37,433 --> 00:18:38,600 jalapeno peppers, green peppers, 488 00:18:39,633 --> 00:18:41,667 and poblano peppers. Grab some of this pork here. 489 00:18:42,367 --> 00:18:43,100 There you go, pile it right on. 490 00:18:44,000 --> 00:18:45,667 [Kevin] A little drizzle of Barbecue sauce. 491 00:18:46,066 --> 00:18:46,667 Gloss it up. 492 00:18:47,433 --> 00:18:49,033 Throw our scone on the plate here. 493 00:18:49,867 --> 00:18:51,500 Drop this right on top of the scone. 494 00:18:52,200 --> 00:18:53,233 Top it with smoky cheddar sauce. 495 00:18:54,266 --> 00:18:55,934 Drizzle of barbecue. 496 00:18:56,700 --> 00:18:58,967 And some house pickled red onion. 497 00:18:59,467 --> 00:19:00,066 There you have it. 498 00:19:00,600 --> 00:19:01,166 [upbeat music plays] 499 00:19:04,233 --> 00:19:06,266 There's not just a pulled pork sandwich. 500 00:19:07,367 --> 00:19:08,867 He's got a lot going on with the fresh baked scone. 501 00:19:09,400 --> 00:19:10,033 You make the sauce. 502 00:19:11,300 --> 00:19:13,600 That's sophisticated right there, man. 503 00:19:14,200 --> 00:19:15,100 The open-faced barbecue, 504 00:19:16,133 --> 00:19:17,834 it was hard to pry that plate out of his hands. 505 00:19:18,367 --> 00:19:19,233 All right, gangster. 506 00:19:20,533 --> 00:19:21,133 [Ben] We're trying to keep the structure of the menu the same, 507 00:19:22,000 --> 00:19:23,266 but continuously creating new dishes. 508 00:19:23,800 --> 00:19:24,834 Nobska, table five. 509 00:19:26,000 --> 00:19:27,600 I really love the Nobska. All the ingredients are fresh. 510 00:19:28,500 --> 00:19:29,967 The cured salmon has such a good flavor. 511 00:19:31,100 --> 00:19:33,467 We will now cure our salmon for the Nobska Light wrap. 512 00:19:34,734 --> 00:19:37,667 Smoked salt, Spanish paprika, Hungarian paprika, celery seed, 513 00:19:38,600 --> 00:19:40,734 star anise, smoked paprika, juniper berry, 514 00:19:41,633 --> 00:19:43,266 coriander, and, uh, ground black pepper. 515 00:19:44,600 --> 00:19:46,500 Light sprinkle of this. 516 00:19:47,400 --> 00:19:48,834 Next, we're gonna do the pastrami spice. 517 00:19:49,467 --> 00:19:50,133 And I'm gonna flip these. 518 00:19:51,467 --> 00:19:54,133 Put a heavier coat of the smoked salt. 519 00:19:55,066 --> 00:19:56,567 A little bit lighter on the pastrami spice. 520 00:19:57,433 --> 00:19:58,133 We're gonna let it cure for seven days, 521 00:19:58,834 --> 00:20:00,400 and then it'll be ready to go. 522 00:20:01,266 --> 00:20:02,667 Start with lavash bread, salmon in there. 523 00:20:03,667 --> 00:20:05,767 We got pea shoots, carrots, chopped cucumbers, 524 00:20:07,000 --> 00:20:08,500 pickled fennel, one of the many types of pickles we make here. 525 00:20:09,467 --> 00:20:12,000 Mixed greens, house-made chia yogurt dressing. 526 00:20:12,667 --> 00:20:13,867 And we're gonna roll it up. 527 00:20:14,567 --> 00:20:15,767 Here's the Nobska Light wrap. 528 00:20:16,900 --> 00:20:18,500 The salmon has a really nice, salty, rich flavor to it. 529 00:20:18,934 --> 00:20:20,166 It's amazing. 530 00:20:21,033 --> 00:20:21,767 [Ben] We got an order of pickle chips. 531 00:20:22,934 --> 00:20:24,367 They're a great restaurant. They stand the test of time. 532 00:20:25,633 --> 00:20:27,400 You're really going after it. It's different, it's refreshing, 533 00:20:28,633 --> 00:20:30,100 it's creative, and you guys treat it with a lot of respect. 534 00:20:31,066 --> 00:20:31,834 I think that's why you guys are doing so well. 535 00:20:33,400 --> 00:20:35,066 Enjoy, guys, can I get you anything else right now? 536 00:20:35,867 --> 00:20:37,100 Smoky cheddar sauce. Shanks are up. 537 00:20:38,066 --> 00:20:39,567 So that's how it goes. I started Triple D... 538 00:20:40,266 --> 00:20:41,166 Throw me some knuckles on that. 539 00:20:41,934 --> 00:20:42,967 ...and you made "Triple D Nation." 540 00:20:43,734 --> 00:20:44,667 -Thank you. -[Guy] Don't worry. 541 00:20:45,367 --> 00:20:46,266 We got a lot more to check out. 542 00:20:47,100 --> 00:20:48,266 That's hot! I'll see you next week. 543 00:20:48,834 --> 00:20:50,667 Hey, it's dripping out! 544 00:20:51,667 --> 00:20:52,367 Well, that's 'cause there's a crack in there. 545 00:20:53,300 --> 00:20:54,233 -I know, but it's dripping. -[Danny] Yeah. 546 00:20:55,066 --> 00:20:55,767 [Guy] We're gonna leave it be then. 547 00:20:56,633 --> 00:20:56,834 -Is that bad? -We're gonna leave that. 548 00:20:57,433 --> 00:20:58,233 [all laughing] 549 00:20:58,600 --> 00:20:59,367 All right.