1 00:00:01,367 --> 00:00:02,700 I'm Guy Fieri and we're rolling out, 2 00:00:02,867 --> 00:00:05,567 looking for America's greatest "Diners, Drive-Ins, and Dives." 3 00:00:05,567 --> 00:00:06,600 [rock music playing] 4 00:00:06,767 --> 00:00:07,667 [Guy] This trip... 5 00:00:07,667 --> 00:00:08,867 Ah! Ah! 6 00:00:08,867 --> 00:00:10,600 ...we're pulling out all the stops... 7 00:00:10,767 --> 00:00:13,166 This is the toy I wanna play with. 8 00:00:13,166 --> 00:00:14,400 ...when it comes to cooking. 9 00:00:14,567 --> 00:00:16,467 You chef this all the way through. 10 00:00:16,467 --> 00:00:19,767 [Guy] Like in a gorgeous spot doing things differently in Calgary. 11 00:00:19,934 --> 00:00:22,567 I've never seen anything cured in beeswax. 12 00:00:22,567 --> 00:00:25,500 [Guy] A funky joint going above and beyond in Reno. 13 00:00:25,667 --> 00:00:26,667 You're doing things here 14 00:00:26,667 --> 00:00:29,066 that you don't see in a typical barbecue joint. 15 00:00:29,233 --> 00:00:31,500 [Guy] And things are getting fishy in Asheville. 16 00:00:31,667 --> 00:00:32,834 I mean, it's crazy. 17 00:00:32,834 --> 00:00:35,800 [Guy] With an off-the-hook sandwich and Trout Bologna? 18 00:00:35,967 --> 00:00:39,166 This right here should not work, but it absolutely does. 19 00:00:39,166 --> 00:00:42,266 That's all right here, right now, on "Triple D." 20 00:00:42,266 --> 00:00:43,266 [car rumbling smoothly] 21 00:00:43,266 --> 00:00:45,000 [main theme playing] 22 00:00:54,000 --> 00:00:55,133 [car door closes] 23 00:00:55,133 --> 00:00:57,000 On "Tournament of Champions," I have this great chef, 24 00:00:57,000 --> 00:00:58,567 Ashleigh Shanti, who's come and competed. 25 00:00:58,734 --> 00:01:00,667 And she's told me about this restaurant she's got here 26 00:01:00,667 --> 00:01:01,900 in Asheville, North Carolina. 27 00:01:02,066 --> 00:01:03,266 I said, "Next time I'm in town, 28 00:01:03,433 --> 00:01:04,500 I'm gonna come by and check it out," 29 00:01:04,667 --> 00:01:05,800 because she's doing a shrimp patty, 30 00:01:05,967 --> 00:01:07,266 and she's got, of course, fried fish. 31 00:01:07,433 --> 00:01:09,600 And she makes something called, Trout Bologna, 32 00:01:09,767 --> 00:01:11,000 which I gotta try. 33 00:01:11,000 --> 00:01:13,266 The only problem is I can't remember the name of the place. 34 00:01:13,266 --> 00:01:14,867 -It's, um... -[Ashleigh] Guy, what are you doing? 35 00:01:15,033 --> 00:01:17,567 Hurry up, it's getting cold! Come get that good hot fish. 36 00:01:17,734 --> 00:01:19,667 That's the name -- Good Hot Fish. 37 00:01:21,166 --> 00:01:22,700 Breaded catfish plate for 12. 38 00:01:22,867 --> 00:01:25,166 They take these classics, and they do it in a modern way. 39 00:01:25,333 --> 00:01:26,867 [Ashleigh] Plating that pancake. 40 00:01:26,867 --> 00:01:28,500 [woman #1] It's not just Southern food. 41 00:01:28,667 --> 00:01:30,767 It's fun, it's accessible. 42 00:01:30,934 --> 00:01:32,367 Two orders of pups. 43 00:01:32,367 --> 00:01:33,867 So if you come in here and you see something 44 00:01:33,867 --> 00:01:36,166 on the menu and it looks like it might be a little crazy, 45 00:01:36,166 --> 00:01:37,700 you can trust her. -Yes, you can trust her. 46 00:01:37,867 --> 00:01:40,000 [Guy] 'Cause owner Ashleigh Shanti's accolades 47 00:01:40,166 --> 00:01:42,100 range from James Beard to Michelin. 48 00:01:42,266 --> 00:01:44,367 And when she opened this spot with her wife, Meaghan, 49 00:01:44,533 --> 00:01:46,667 she looked to her roots to anchor the menu. 50 00:01:47,867 --> 00:01:52,200 The women in my family used food as a means of survival. 51 00:01:52,367 --> 00:01:55,400 One of the things that they did was set up fish camps. 52 00:01:55,567 --> 00:01:56,667 Make good hot fish. 53 00:01:56,834 --> 00:01:59,266 Fire a good hot fish sandwich. 54 00:01:59,266 --> 00:02:02,166 Everyone has seen a fried fish sandwich in their life, 55 00:02:02,333 --> 00:02:04,567 but they haven't seen one on this platform. 56 00:02:04,567 --> 00:02:06,367 All right, chef, let's get into tartar sauce. 57 00:02:06,367 --> 00:02:10,367 Mayonnaise, salt, smoked paprika, cayenne pepper, 58 00:02:10,533 --> 00:02:12,400 chopped parsley, quickles that we made. 59 00:02:12,567 --> 00:02:14,266 -Quick pickle. -[Ashleigh] Quickle juice, 60 00:02:14,266 --> 00:02:15,600 garlic, buttermilk. 61 00:02:15,767 --> 00:02:17,000 All right, so this just gets better. 62 00:02:17,166 --> 00:02:18,800 The garlic will bloom inside of it. 63 00:02:18,967 --> 00:02:20,767 -Next up. -Our good hot fish spice blend. 64 00:02:20,934 --> 00:02:24,867 Smoked paprika, garlic powder, white pepper, celery seed, 65 00:02:25,033 --> 00:02:26,767 toasted and ground here. -Got it. 66 00:02:26,767 --> 00:02:28,367 [Ashleigh] Onion powder, kitchen pepper. 67 00:02:28,367 --> 00:02:30,767 Got some allspice in there, nutmeg, all that good stuff. 68 00:02:30,934 --> 00:02:35,000 Cayenne pepper, ground mustard, and herbs de Provence, 69 00:02:35,166 --> 00:02:36,667 because we are fancy around here. 70 00:02:36,667 --> 00:02:38,367 Yes, we are. 71 00:02:38,533 --> 00:02:41,867 Now we're gonna start on this lovely catfish dredge. 72 00:02:42,033 --> 00:02:46,667 We've got this really cool cornmeal, locally grown potato 73 00:02:46,834 --> 00:02:48,700 and Bloody Butcher corn. 74 00:02:48,867 --> 00:02:50,567 No clue of any of those names of corn. 75 00:02:50,734 --> 00:02:51,734 Oh, my gosh, you don't -- what? 76 00:02:51,734 --> 00:02:53,367 [Guy] I'm not that intimate with my cornmeal. 77 00:02:53,533 --> 00:02:56,467 [Ashleigh] All-purpose flour, black pepper, salt, 78 00:02:56,633 --> 00:02:58,266 wheat, dextrose. -[Guy] Pumpkin crunch. 79 00:02:58,433 --> 00:03:01,367 Herbs de Provence. Spice blend we just made. 80 00:03:01,533 --> 00:03:04,100 Light salt on the catfish. 81 00:03:04,266 --> 00:03:06,100 Oh, you said "light." You know you get it. 82 00:03:06,100 --> 00:03:09,100 Light for a chef. Then dredge to fryer. 83 00:03:09,266 --> 00:03:11,867 -[Guy] What are we frying in? -[Ashleigh] Rice bran oil. 84 00:03:11,867 --> 00:03:14,200 We're ready to assemble. Buttered and toasted bread. 85 00:03:14,367 --> 00:03:16,567 We just toast the insides. 86 00:03:16,734 --> 00:03:18,767 Half a pound of catfish. Tartar sauce. 87 00:03:18,934 --> 00:03:20,900 So you get tartar in every single bite. 88 00:03:21,066 --> 00:03:22,300 And then hot sauce. 89 00:03:22,467 --> 00:03:24,767 It's lacto-fermented in house, like local chili. 90 00:03:24,934 --> 00:03:25,667 It's good stuff. 91 00:03:25,834 --> 00:03:27,867 ♪♪ 92 00:03:29,467 --> 00:03:31,600 Chef, you chef this all the way through. 93 00:03:31,767 --> 00:03:32,900 The soft bread on the outside 94 00:03:33,066 --> 00:03:34,967 is one of my favorite parts of this whole thing. 95 00:03:35,133 --> 00:03:37,567 If you're going through crunchy bread, crunchy fish, 96 00:03:37,567 --> 00:03:38,800 the fish isn't as special. 97 00:03:41,166 --> 00:03:43,567 Tartar sauce, there's some crunch, there's some cream, 98 00:03:43,567 --> 00:03:45,667 there's some spice, there's some acid. 99 00:03:45,834 --> 00:03:48,467 But what has got to happen is that hot sauce. 100 00:03:48,467 --> 00:03:50,367 -[Ashleigh laughs] -This is the bomb! 101 00:03:52,500 --> 00:03:53,667 [server] You got a good hot fish sandwich. 102 00:03:53,834 --> 00:03:55,567 [woman #2] The batter just shatters in your mouth. 103 00:03:55,734 --> 00:03:56,867 It's crispy and perfect. 104 00:03:56,867 --> 00:03:58,000 There's a petition out front, 105 00:03:58,000 --> 00:03:59,266 if you just sign it when you come in. 106 00:03:59,266 --> 00:04:01,166 It's great hot fish, not good hot fish. 107 00:04:01,333 --> 00:04:02,333 Amazing hot fish. 108 00:04:02,500 --> 00:04:04,400 I need hands for the shrimp burger, please. 109 00:04:04,567 --> 00:04:07,700 Ashleigh has been bringing in what a lot of times we think 110 00:04:07,867 --> 00:04:09,166 about as the New South. 111 00:04:09,333 --> 00:04:11,100 You're not gonna find these dishes anywhere else. 112 00:04:11,100 --> 00:04:12,066 Plating the Bologna. 113 00:04:12,066 --> 00:04:13,367 [Guy] Have you had the trout Bologna before? 114 00:04:13,533 --> 00:04:15,266 -I mean, it's crazy. -This really hits. 115 00:04:15,266 --> 00:04:17,000 [woman #2] You just have to come and try it for yourself 116 00:04:17,000 --> 00:04:20,100 to understand why people are so fanatical about it. 117 00:04:20,266 --> 00:04:22,800 -Cheese and fish, yeah -- mmm. -It's controversial. 118 00:04:22,967 --> 00:04:25,266 These are bellies from our rainbow trout. 119 00:04:25,266 --> 00:04:29,166 Kosher salt, white sugar, onion powder, garlic powder, 120 00:04:29,333 --> 00:04:33,767 white pepper, ground mustard, coriander, celery seed, 121 00:04:33,767 --> 00:04:36,667 kitchen peppers, and our good hot fish spice blend. 122 00:04:36,667 --> 00:04:38,600 Rub it all over this trout. 123 00:04:38,767 --> 00:04:40,266 Make sure that they get nice and cured. 124 00:04:40,433 --> 00:04:41,467 [Guy] Four hours. 125 00:04:41,467 --> 00:04:44,166 [Ashleigh] Rinse it and let these dry overnight. 126 00:04:46,000 --> 00:04:48,266 We add a handful of ice. 127 00:04:48,433 --> 00:04:51,400 We want to keep this cold, cold, cold, just to make sure 128 00:04:51,567 --> 00:04:55,467 that that fat emulsifies. Add it to a Bologna press. 129 00:04:55,633 --> 00:04:57,667 -I'm impressed. -[Ashleigh laughs] 130 00:04:57,834 --> 00:04:59,800 It's gonna go in a little water bath 131 00:04:59,967 --> 00:05:02,567 and into the oven for around 45 minutes. 132 00:05:02,567 --> 00:05:04,500 You're not gonna take that Bologna out of the crust until 133 00:05:04,667 --> 00:05:06,100 it's completely cool. -[Guy] Not gonna mess with it. 134 00:05:06,266 --> 00:05:07,166 I'm in the trust tree with you. 135 00:05:07,166 --> 00:05:08,967 -We're here, dude. -Yeah. 136 00:05:09,133 --> 00:05:12,400 -[Ashleigh] We do about an inch thick. -[Guy] Onto the flat top. 137 00:05:12,567 --> 00:05:13,900 [Ashleigh] Yep, yellow mustard. 138 00:05:14,066 --> 00:05:16,100 -Give it a flip. -[Guy] American cheese skirt. 139 00:05:16,100 --> 00:05:18,600 [Ashleigh] Every good Bologna sandwich has to have some mayo. 140 00:05:18,767 --> 00:05:22,100 -Sliced white onion. -[Guy] Coming over hot. 141 00:05:22,266 --> 00:05:24,700 -What is the slaw? -[Ashleigh] This is hot slaw. 142 00:05:24,867 --> 00:05:28,667 So unlike coleslaw, which I know is not "cold-slaw." 143 00:05:28,667 --> 00:05:30,166 -Wow! -Listen. 144 00:05:30,333 --> 00:05:31,400 "Cold." 145 00:05:31,567 --> 00:05:33,667 -I said it's not cold. -Ah, ah! 146 00:05:33,667 --> 00:05:36,400 You good now? Cool. 147 00:05:36,567 --> 00:05:38,767 ♪♪ 148 00:05:43,000 --> 00:05:44,600 Get in there, yes. 149 00:05:44,767 --> 00:05:47,266 [Guy] The hot slaw is fantastic. 150 00:05:47,433 --> 00:05:49,100 And you need it, 'cause this is rich. 151 00:05:51,367 --> 00:05:53,166 Imma be honest with you. 152 00:05:53,166 --> 00:05:55,367 I don't like it. I really like it. 153 00:05:56,700 --> 00:05:58,166 It's really creative. 154 00:05:58,166 --> 00:06:00,467 It has all the reminiscence of Bologna. 155 00:06:00,467 --> 00:06:02,000 It's got great texture to it. 156 00:06:02,000 --> 00:06:05,467 You need the bright cleanliness of that onion to cut it. 157 00:06:05,633 --> 00:06:06,867 -Yeah. -[Guy] Love the toast. 158 00:06:06,867 --> 00:06:08,667 The American cheese is the right cheese. 159 00:06:10,500 --> 00:06:11,967 You know what really is the kicker? 160 00:06:12,133 --> 00:06:13,467 That mustard sear on there. 161 00:06:13,633 --> 00:06:15,800 You just need a little bit of that punchiness. 162 00:06:15,967 --> 00:06:17,800 -[Ashleigh] Yeah. -This right here should not work, 163 00:06:17,967 --> 00:06:20,166 but it absolutely does. -It does. 164 00:06:20,166 --> 00:06:21,200 Trout Bologna? 165 00:06:21,367 --> 00:06:22,900 It's fresh, flavorful. 166 00:06:23,066 --> 00:06:25,467 Trout, it's caramelized. It's nutty. 167 00:06:25,633 --> 00:06:26,800 Really well-balanced. 168 00:06:26,967 --> 00:06:30,367 If food had, like, colors, it's just like 169 00:06:30,367 --> 00:06:31,767 explosion of colors. 170 00:06:31,934 --> 00:06:34,100 Oh, hi, best interviewed guest ever! 171 00:06:34,100 --> 00:06:35,166 [server] Hush puppies and slaw. 172 00:06:35,333 --> 00:06:38,767 No one is doing this simple food in such 173 00:06:38,767 --> 00:06:40,300 an intentional way. 174 00:06:40,467 --> 00:06:41,800 It's always on point. 175 00:06:41,967 --> 00:06:45,000 This is such a treat for Asheville to have a chef 176 00:06:45,166 --> 00:06:47,266 of your caliber here doing something really fun. 177 00:06:47,266 --> 00:06:48,567 -I'm yelling in your ear. -What? 178 00:06:48,567 --> 00:06:51,200 I can't hear you, because this one's completely gone 179 00:06:51,367 --> 00:06:53,600 at this point. Chef, thank you for having me. 180 00:06:53,767 --> 00:06:55,100 -Yeah. -Delicious. 181 00:06:55,100 --> 00:06:58,200 [Guy] Up next, a buzzy spot in Calgary, Canada. 182 00:06:58,367 --> 00:07:00,300 Walk me through the world of beeswax. 183 00:07:00,467 --> 00:07:01,400 Serving up beauty... 184 00:07:01,567 --> 00:07:02,767 I wanna have a party in here. 185 00:07:02,767 --> 00:07:04,000 ...and a feast. 186 00:07:04,166 --> 00:07:06,100 This is some of the best lamb I've had on "Triple D." 187 00:07:06,266 --> 00:07:07,200 You're outstanding! 188 00:07:07,367 --> 00:07:09,367 [main theme plays and ends] 189 00:07:11,200 --> 00:07:12,300 [main theme plays and ends] 190 00:07:13,266 --> 00:07:14,767 [rock music playing] 191 00:07:14,767 --> 00:07:16,200 So I'm here at the Central Memorial Park 192 00:07:16,367 --> 00:07:18,767 in Calgary, Canada, and I'm looking for a restaurant. 193 00:07:18,934 --> 00:07:20,567 Now, it's supposed to be this really incredible restaurant, 194 00:07:20,567 --> 00:07:22,967 and they say the view of the fountain area is just 195 00:07:23,133 --> 00:07:25,000 amazing, but it's not just that. 196 00:07:25,166 --> 00:07:27,600 The chef is scratch making everything, and even more 197 00:07:27,767 --> 00:07:31,166 than that, he's dry-aging lamb in beeswax. 198 00:07:31,166 --> 00:07:33,967 Oh, I gotta check this out. Oh, there's the little sign. 199 00:07:34,133 --> 00:07:36,166 It's right here. Park by Sidewalk Citizen. 200 00:07:36,166 --> 00:07:39,900 All right, guys, order in. Lamb tartare, duck breast. 201 00:07:40,066 --> 00:07:41,967 We find this place, and now it's our favorite 202 00:07:42,133 --> 00:07:43,100 place in the city. 203 00:07:43,266 --> 00:07:44,333 [Stefan] Tomato salad and pita. 204 00:07:44,333 --> 00:07:47,567 It's Mediterranean cuisine, and it's very unique. 205 00:07:47,734 --> 00:07:50,100 In-house pasta with langoustine. 206 00:07:50,100 --> 00:07:52,100 The space is incredible. 207 00:07:52,100 --> 00:07:54,667 It just puts you in a mindset to just have 208 00:07:54,834 --> 00:07:56,300 a fantastic experience. 209 00:07:56,467 --> 00:07:58,967 [Guy] 'Cause right here, next to the oldest park in Calgary, 210 00:07:59,133 --> 00:08:02,767 owner Michal Lavi and Chef Stefan Gusztak have opened 211 00:08:02,767 --> 00:08:06,100 this out-of-the-box oasis where food and style meet. 212 00:08:06,100 --> 00:08:10,166 The genesis was to create a community hub, a green space 213 00:08:10,333 --> 00:08:12,100 in the middle of the hustle-and-bustle. 214 00:08:12,266 --> 00:08:13,567 It's a menu that is meant for sharing. 215 00:08:13,734 --> 00:08:15,300 -Everything scratch. -Everything scratch. 216 00:08:15,467 --> 00:08:17,667 -OK, what are we cooking? -Our dry-aged lamb plate. 217 00:08:17,834 --> 00:08:20,667 The only way I could figure out how to dry-age without losing 218 00:08:20,834 --> 00:08:22,467 too much product was to use the beeswax. 219 00:08:22,467 --> 00:08:24,800 The beeswax dry-aging, I've actually never heard of that, 220 00:08:24,967 --> 00:08:26,400 and it does something to the lamb 221 00:08:26,567 --> 00:08:27,600 to just make it so good. 222 00:08:27,600 --> 00:08:29,567 All right, walk me through the world of beeswax. 223 00:08:29,734 --> 00:08:30,667 This is new to me. 224 00:08:30,667 --> 00:08:32,600 All right, this is our raw beeswax. 225 00:08:32,767 --> 00:08:33,834 We've gotta melt it down. 226 00:08:33,834 --> 00:08:35,300 We're gonna start with dipping the leg, then we're 227 00:08:35,467 --> 00:08:37,567 gonna do the rib and the sirloin. 228 00:08:37,734 --> 00:08:40,367 You'll see it'll solidify about a quarter-inch thick. 229 00:08:40,533 --> 00:08:42,467 We have a designated fridge over in our solarium. 230 00:08:42,633 --> 00:08:43,767 I saw when I walked in. 231 00:08:43,934 --> 00:08:45,467 [Stefan] For the legs, it'll be three weeks. 232 00:08:45,633 --> 00:08:47,367 For the ribs, it's only a week. 233 00:08:47,533 --> 00:08:49,767 And for the sirloin, from like a week to two. 234 00:08:49,934 --> 00:08:51,367 And then when we're done... 235 00:08:51,533 --> 00:08:52,667 [Stefan] It just cracks like an egg. 236 00:08:52,834 --> 00:08:54,700 [Guy] Wax on, wax off. 237 00:08:54,867 --> 00:08:56,967 Been waiting to say that my whole career. 238 00:08:57,133 --> 00:08:57,934 [Stefan] You can kinda see 239 00:08:57,934 --> 00:08:59,066 it'll be a little bit more tacky, 240 00:08:59,233 --> 00:09:00,333 a little bit more dry. -Yeah. 241 00:09:00,333 --> 00:09:02,567 Now, why don't we just grab every spice you own? 242 00:09:02,567 --> 00:09:03,867 [Stefan] This is the marinade for the leg. 243 00:09:03,867 --> 00:09:04,867 -Sumac... -[Guy] Sumac. 244 00:09:05,033 --> 00:09:07,000 [Stefan] Cumin, fenugreek, black pepper, 245 00:09:07,000 --> 00:09:08,100 coriander. -Coriander. 246 00:09:08,266 --> 00:09:10,500 [Stefan] Allspice, clove, cardamom, 247 00:09:10,667 --> 00:09:12,600 smoked paprika, cayenne, ginger... 248 00:09:12,767 --> 00:09:14,166 [both] Cinnamon, turmeric. 249 00:09:14,333 --> 00:09:16,066 [Stefan] And the nutmeg. 250 00:09:16,233 --> 00:09:18,066 Little bit of olive oil, and we'll let it sit overnight 251 00:09:18,233 --> 00:09:19,567 to two days. -Next one. 252 00:09:19,567 --> 00:09:22,967 Lamb rib, smoked paprika, fennel, cumin, 253 00:09:23,133 --> 00:09:25,367 coriander, cinnamon, black pepper, 254 00:09:25,367 --> 00:09:28,367 Turkish red pepper. Hit it with the spice. 255 00:09:28,367 --> 00:09:29,367 And last but not least. 256 00:09:29,533 --> 00:09:31,467 [Stefan] Marinade our sirloin. Chipotle. 257 00:09:31,633 --> 00:09:34,300 We have a fig jam, and then we have olive oil. 258 00:09:34,467 --> 00:09:36,567 We're looking to get skewer-sized portions. 259 00:09:36,567 --> 00:09:37,967 And how long will that marinate? 260 00:09:38,133 --> 00:09:39,800 -[Stefan] Overnight. -[Guy] What are we working on? 261 00:09:39,967 --> 00:09:40,867 Red pepper jam. 262 00:09:40,867 --> 00:09:42,367 On the side for this entire experience? 263 00:09:42,533 --> 00:09:43,900 Yes -- we're gonna take our onions, 264 00:09:44,066 --> 00:09:45,467 garlic, canned red pepper, 265 00:09:45,633 --> 00:09:47,667 brown sugar, sherry vinegar. -OK. 266 00:09:47,834 --> 00:09:49,200 And then we add a little bit of red wine. 267 00:09:49,367 --> 00:09:50,333 Crank it on the burner. 268 00:09:50,333 --> 00:09:53,467 We want it to be dark-red, candied, purée it. 269 00:09:53,467 --> 00:09:55,667 All right, all the meats cook off at different temperatures, 270 00:09:55,834 --> 00:09:56,667 different times. -Correct. 271 00:09:56,667 --> 00:09:57,667 Different ways. 272 00:09:57,834 --> 00:10:00,700 [Stefan] Roast the ribs at 350 for 17 minutes. 273 00:10:00,867 --> 00:10:02,767 We got our lamb leg here, all grilled up. 274 00:10:02,934 --> 00:10:07,467 And we rest our ribs and lamb sirloin skewers inside 275 00:10:07,467 --> 00:10:09,467 pomegranate gastrique and get it on the grill. 276 00:10:09,633 --> 00:10:10,867 [Guy] Tell me the story on the fries. 277 00:10:11,033 --> 00:10:12,400 We hand-cut them to make it even more -- 278 00:10:12,567 --> 00:10:13,767 Of course we do. 279 00:10:13,934 --> 00:10:18,567 Gonna season our fries with salt, parsley, za'atar. 280 00:10:18,734 --> 00:10:20,967 -That was a good fry. -[Stefan] Ribs here first. 281 00:10:21,133 --> 00:10:24,467 -Our sirloins and lamb leg. -Special medium rare. 282 00:10:24,467 --> 00:10:26,800 A little bit of olive oil. Turkish onion. 283 00:10:26,967 --> 00:10:29,300 Sumac, parsley, lemon juice, olive oil. 284 00:10:29,467 --> 00:10:30,667 And then the two dips. 285 00:10:30,667 --> 00:10:32,367 That's the red pepper jam and the garlic sauce 286 00:10:32,533 --> 00:10:33,533 is really good too. 287 00:10:33,533 --> 00:10:34,700 That's the biggest lamb platter I've ever had. 288 00:10:34,867 --> 00:10:35,800 [Stefan] That's for two people. 289 00:10:35,967 --> 00:10:38,000 ♪♪ 290 00:10:39,300 --> 00:10:41,266 [Guy] That is ridiculous tender, mmm. 291 00:10:42,900 --> 00:10:44,367 If you're gonna have a lamb rib... 292 00:10:44,533 --> 00:10:46,667 The dry rub on it is masterful. 293 00:10:48,166 --> 00:10:49,266 Not two bites are the same. 294 00:10:49,433 --> 00:10:50,667 One you get with a dip, one you don't. 295 00:10:50,834 --> 00:10:51,867 One you finish up with an onion, 296 00:10:51,867 --> 00:10:53,000 one you get with a fry. 297 00:10:53,166 --> 00:10:54,767 And you're getting different textures. 298 00:10:55,867 --> 00:10:57,200 That's a feast, bro. 299 00:10:57,367 --> 00:10:59,200 I've never seen anything cured in beeswax. 300 00:10:59,367 --> 00:11:02,100 This is some of the best lamb I've had on "Triple D." 301 00:11:02,266 --> 00:11:03,166 Lamb plate up. 302 00:11:03,166 --> 00:11:05,367 There's like a mix of crispy and tender. 303 00:11:05,367 --> 00:11:08,200 With the beeswax, it actually has this really subtle flavor. 304 00:11:08,367 --> 00:11:09,800 -Nobody else is doing it. -[Guy] I've never seen it. 305 00:11:09,967 --> 00:11:11,567 Just absolutely brings it to life. 306 00:11:11,567 --> 00:11:13,266 Duck and fig tartlet. 307 00:11:13,433 --> 00:11:15,000 The art that they perform in the kitchen is something 308 00:11:15,166 --> 00:11:16,400 that's reflected in the space. 309 00:11:16,567 --> 00:11:18,367 The ceiling looks like a beehive. 310 00:11:18,367 --> 00:11:19,667 I wanna have a party in here. 311 00:11:19,834 --> 00:11:21,800 You can enjoy this food more because of the architecture. 312 00:11:21,967 --> 00:11:23,100 It's just absolutely amazing 313 00:11:23,100 --> 00:11:24,300 what they're putting together here. 314 00:11:24,467 --> 00:11:25,900 What are we gonna make when we come back? 315 00:11:26,066 --> 00:11:27,367 Uh, we're gonna be making our falafel. 316 00:11:27,367 --> 00:11:29,300 You've gotta come here just for the falafel. 317 00:11:29,467 --> 00:11:30,367 See you in a bit. 318 00:11:30,367 --> 00:11:31,467 [music ends] 319 00:11:33,667 --> 00:11:34,867 We put everything under the sun. 320 00:11:35,033 --> 00:11:36,800 Only thing we didn't put on there was cocoa powder. 321 00:11:36,967 --> 00:11:39,066 -We could. -Don't challenge him. 322 00:11:39,233 --> 00:11:40,166 Don't challenge him. 323 00:11:41,400 --> 00:11:43,066 Welcome back. "Triple D" hanging out 324 00:11:43,233 --> 00:11:44,700 in probably one of those beautiful "Triple D" joints 325 00:11:44,867 --> 00:11:47,000 you've seen right here in Calgary Park 326 00:11:47,000 --> 00:11:48,700 by Sidewalk Citizen. 327 00:11:48,867 --> 00:11:50,266 Pasta, service, please. 328 00:11:50,266 --> 00:11:51,700 I don't think there's another restaurant 329 00:11:51,867 --> 00:11:52,767 in Calgary like this. 330 00:11:52,767 --> 00:11:55,200 Anything what you order, it's delicious. 331 00:11:55,367 --> 00:11:57,467 A few falafel. Let's get it rocking. 332 00:11:57,633 --> 00:11:59,667 Oh, the falafel, wow. 333 00:11:59,667 --> 00:12:02,166 It's just a delight. 334 00:12:02,166 --> 00:12:03,900 I know you won't do falafel normal. 335 00:12:04,066 --> 00:12:05,200 Walk me through it. 336 00:12:05,200 --> 00:12:07,266 [Stefan] So we're gonna use beluga lentil, red lentil, 337 00:12:07,266 --> 00:12:08,567 and dried local chickpeas. 338 00:12:08,734 --> 00:12:09,867 And we're gonna soak them overnight. 339 00:12:10,033 --> 00:12:11,800 -[Guy] No canned chickpea for you? -No. 340 00:12:11,967 --> 00:12:13,000 -It changes the texture. -Look at it. 341 00:12:13,166 --> 00:12:14,467 Did you see him almost wanna cry? 342 00:12:14,633 --> 00:12:15,867 -Yeah, totally, [laughs]. -[Guy] OK. 343 00:12:16,033 --> 00:12:19,066 -Parsley, cilantro. -[Guy] Lemon juice, garlic. 344 00:12:19,233 --> 00:12:20,467 Cumin, and salt. 345 00:12:21,500 --> 00:12:24,300 We don't want it to go too fine. 346 00:12:24,467 --> 00:12:26,100 And we're going to ball that up and fry it? 347 00:12:26,100 --> 00:12:28,266 Yes, so we're gonna make our chuma. 348 00:12:28,433 --> 00:12:29,467 It's a hot sauce. 349 00:12:29,467 --> 00:12:31,300 So we're gonna add our fermented peppers, lemon. 350 00:12:31,467 --> 00:12:35,166 We do the segments. Garlic, caraway seeds, sugar. 351 00:12:35,166 --> 00:12:38,467 I don't handle heat very well, so I don't want it too spicy. 352 00:12:38,633 --> 00:12:39,600 -You're Canadian. -Yes. 353 00:12:41,100 --> 00:12:42,100 [Guy] All right. 354 00:12:42,266 --> 00:12:44,200 This is intended to be used as a hot sauce? 355 00:12:44,367 --> 00:12:45,233 Yes. 356 00:12:45,233 --> 00:12:47,467 But a mellowed-out Canadian hot sauce? 357 00:12:47,467 --> 00:12:49,100 -It's still too spicy for me. -Pancake syrup? 358 00:12:49,100 --> 00:12:50,367 -Yeah, way too spicy. -Mayonnaise? 359 00:12:50,367 --> 00:12:51,467 Too spicy. 360 00:12:51,467 --> 00:12:52,567 [Guy] Run it through the strainer. 361 00:12:52,734 --> 00:12:54,367 -What do we make after this? -Green tahini. 362 00:12:54,367 --> 00:12:55,867 -Similar process. -I've never made tahini. 363 00:12:55,867 --> 00:12:56,900 Introduce me to it. 364 00:12:57,066 --> 00:12:59,700 Toasted sesame seeds, dill, cilantro as well, 365 00:12:59,867 --> 00:13:04,467 parsley, lemon juice, olive oil, garlic, water, salt. 366 00:13:06,700 --> 00:13:08,700 Are we gonna run this through the strainer also? 367 00:13:08,867 --> 00:13:10,500 [Stefan] We are. 368 00:13:10,667 --> 00:13:13,767 That's not tahini that you get out of a can. 369 00:13:13,767 --> 00:13:15,000 -No. -[Guy] That's great. 370 00:13:15,000 --> 00:13:16,367 Falafels are done. 371 00:13:16,533 --> 00:13:18,400 [Stefan] Toss them with salt and za'atar. 372 00:13:18,567 --> 00:13:21,800 Plate it on crème fraîche, pickled onion, za'atar, 373 00:13:21,967 --> 00:13:23,567 sumac, and Marash pepper. 374 00:13:23,734 --> 00:13:25,367 Now, we're gonna take the sauces that we strained. 375 00:13:25,533 --> 00:13:26,767 And then just go... [makes explosion sound] 376 00:13:26,934 --> 00:13:27,900 [Stefan] Pretty much. 377 00:13:28,967 --> 00:13:30,400 Za'atar and parsley. 378 00:13:30,567 --> 00:13:32,600 ♪♪ 379 00:13:33,767 --> 00:13:36,400 When I read about the way you were making falafel, 380 00:13:36,567 --> 00:13:39,066 in particular the fact that you were making your green 381 00:13:39,233 --> 00:13:43,567 tahini and your chuma, I'm like, "This is an appetizer." 382 00:13:43,734 --> 00:13:45,266 Ball them up, fry them, and here you go. 383 00:13:45,433 --> 00:13:47,467 You make it 100% more difficult. 384 00:13:47,633 --> 00:13:50,200 I didn't know that falafel could taste that chef. 385 00:13:50,367 --> 00:13:52,100 You're outstanding. 386 00:13:52,100 --> 00:13:53,266 [server] Our falafel here. 387 00:13:53,433 --> 00:13:55,867 The flavors are rich and yet 388 00:13:55,867 --> 00:13:57,467 not over-complicated. 389 00:13:57,633 --> 00:13:58,867 It was very mouthwatering. 390 00:13:58,867 --> 00:14:00,600 [Guy] Do we eat falafel with a fork and knife? 391 00:14:00,767 --> 00:14:02,767 -How do you eat it? -With my mouth. 392 00:14:02,767 --> 00:14:03,867 [all laughing] 393 00:14:04,033 --> 00:14:05,166 [server] Cod collar. 394 00:14:05,166 --> 00:14:08,066 I think every Calgarian, anyone around that's visiting, 395 00:14:08,233 --> 00:14:09,467 should come eat here. 396 00:14:09,467 --> 00:14:12,467 [Guy] I would come here every day for a month and just say, 397 00:14:12,467 --> 00:14:14,166 "What's next?" I don't care what you put 398 00:14:14,333 --> 00:14:15,667 on the menu, I would order it. 399 00:14:15,834 --> 00:14:16,767 -It's great. -Thank you. 400 00:14:16,767 --> 00:14:18,300 You really killed it. Killed this. 401 00:14:19,667 --> 00:14:21,200 [Guy] Coming up in Reno, Nevada... 402 00:14:21,367 --> 00:14:22,767 The dude likes to party. 403 00:14:22,934 --> 00:14:24,967 ...we're piling on the pork-strami. 404 00:14:25,133 --> 00:14:26,600 I am devouring it. 405 00:14:26,767 --> 00:14:28,767 [Guy] And a comfort-food classic. 406 00:14:28,767 --> 00:14:30,767 That takes me back to my childhood. 407 00:14:30,767 --> 00:14:31,967 A-plus, bro. 408 00:14:32,133 --> 00:14:34,400 [main theme plays and ends] 409 00:14:36,867 --> 00:14:38,133 [main theme plays and ends] 410 00:14:40,066 --> 00:14:41,967 You know, one of the things I always say on "Triple D" is, 411 00:14:42,133 --> 00:14:43,767 "Don't judge a book by its cover." 412 00:14:43,767 --> 00:14:46,266 But I gotta be honest, I pull up to this "Triple D" joint, 413 00:14:46,266 --> 00:14:48,700 and it looks like a big corporate restaurant. 414 00:14:48,867 --> 00:14:51,166 But I'm here in Sparks, Nevada, just about two miles 415 00:14:51,333 --> 00:14:53,266 from downtown Reno, and people are telling me 416 00:14:53,433 --> 00:14:55,600 this guy, he's really into competition barbecue, 417 00:14:55,767 --> 00:14:56,867 makes great barbecue. 418 00:14:56,867 --> 00:14:58,667 He also has a menu doing breakfast, lunch, 419 00:14:58,667 --> 00:15:01,967 and dinner that's not barbecue, and this is your kind of place. 420 00:15:02,133 --> 00:15:04,166 We'll see. This is BJ's Barbecue. 421 00:15:05,467 --> 00:15:07,000 Western burger, order up. 422 00:15:07,166 --> 00:15:08,467 When I come here, it feel like family. 423 00:15:08,633 --> 00:15:10,100 It's like I'm going to my grandma's house. 424 00:15:10,266 --> 00:15:11,867 They're making everything by scratch. 425 00:15:11,867 --> 00:15:14,467 I need a three-meat beef chicken link mild. 426 00:15:14,633 --> 00:15:16,700 [man #1] It's different than any other barbecue place I've tried. 427 00:15:16,867 --> 00:15:18,100 They've been around a while. 428 00:15:18,100 --> 00:15:20,266 [Guy] Specifically, since the late '80s. 429 00:15:20,266 --> 00:15:22,800 Then owner Jay Ranthmann's parents bought the place 430 00:15:22,967 --> 00:15:24,500 in the '90s, and he's still keeping 431 00:15:24,667 --> 00:15:26,266 that family spirit alive. 432 00:15:26,266 --> 00:15:28,567 -Your whole family works here? -[Jay] I have my mother. 433 00:15:28,734 --> 00:15:31,367 My daughter-in-law runs the office, both my sons, 434 00:15:31,367 --> 00:15:33,400 and my wife works expo. 435 00:15:33,567 --> 00:15:35,066 [Guy] What type of barbecue would you call this? 436 00:15:35,233 --> 00:15:36,300 I call it "Nevada-style." 437 00:15:36,300 --> 00:15:38,166 We're doing brisket, pork butts, we're doing ribs, 438 00:15:38,166 --> 00:15:40,266 we're doing chicken, but then we add new things, 439 00:15:40,266 --> 00:15:41,800 like pastrami pork style. 440 00:15:41,967 --> 00:15:44,100 The pork-strami sandwich was fantastic. 441 00:15:44,100 --> 00:15:45,166 The texture is different. 442 00:15:45,333 --> 00:15:47,567 It's very soft. Melts in your mouth. 443 00:15:47,567 --> 00:15:49,200 Put the habanero mustard on there. 444 00:15:49,367 --> 00:15:50,667 Just hit the spot just right. 445 00:15:50,667 --> 00:15:51,800 [Jay] So now we're gonna make our smoked 446 00:15:51,967 --> 00:15:54,066 pork-strami sandwich. -Pork butt, no bone. 447 00:15:54,233 --> 00:15:56,166 [Jay] This is gonna go in the tumbler for eight hours, 448 00:15:56,333 --> 00:15:58,000 and then we're gonna submersion brine. 449 00:15:58,000 --> 00:16:01,200 Take our cure, pickling spice, kosher salt, pink salt. 450 00:16:01,367 --> 00:16:02,400 Add this to our water. 451 00:16:02,567 --> 00:16:04,000 We'll leave it in there for four days. 452 00:16:04,166 --> 00:16:06,066 You're doing things here that you don't see in a typical 453 00:16:06,233 --> 00:16:08,100 barbecue joint. -I watched a lot of "Triple D." 454 00:16:08,266 --> 00:16:09,567 Really good, man. 455 00:16:09,734 --> 00:16:11,800 Black pepper and granulated garlic, and then it 456 00:16:11,967 --> 00:16:12,867 goes right in the smoker. 457 00:16:12,867 --> 00:16:14,767 Two and a quarter for about four hours, 458 00:16:14,767 --> 00:16:16,066 and then it gets steamed. 459 00:16:16,233 --> 00:16:17,767 You can see the steam coming off of this. 460 00:16:17,934 --> 00:16:19,467 [Jay] Let's pull some slices on it. 461 00:16:19,467 --> 00:16:20,667 [Guy] Look at all that juice. 462 00:16:20,834 --> 00:16:21,867 -It's just coming out. -Ah! 463 00:16:22,033 --> 00:16:23,100 [Jay] That's my pork-strami. 464 00:16:23,266 --> 00:16:25,100 That's our pork-strami, Big J. 465 00:16:25,100 --> 00:16:26,900 [Jay laughs] 466 00:16:27,066 --> 00:16:29,200 When the room goes quiet, 467 00:16:29,367 --> 00:16:31,000 you know you did it right. -I'm trying to go quiet. 468 00:16:31,166 --> 00:16:32,367 I'm sorry, I'm talking. 469 00:16:32,367 --> 00:16:35,266 -Mr. Chatty Cathy over here. -I'm excited that you love it. 470 00:16:35,266 --> 00:16:38,967 I don't love it, honestly. I am devouring it. 471 00:16:39,133 --> 00:16:41,467 OK, pickled peppers. ACV, water. 472 00:16:41,633 --> 00:16:44,467 [Jay] Sugar, pickling spice, salt, red onion. 473 00:16:44,633 --> 00:16:45,600 And once it comes to a boil, 474 00:16:45,767 --> 00:16:47,000 we're gonna add it to our peppers. 475 00:16:47,166 --> 00:16:49,166 24 hours in the cooler, ready to go. 476 00:16:49,166 --> 00:16:50,367 [Guy] What's the game plan with the mustard? 477 00:16:50,533 --> 00:16:51,467 [Jay] Habanero mustard. 478 00:16:51,633 --> 00:16:53,100 We use a dried habanero, 479 00:16:53,266 --> 00:16:54,467 parsley for some color. -[Guy] OK. 480 00:16:54,467 --> 00:16:56,000 [Jay] Water. 481 00:16:56,000 --> 00:16:57,033 I'm excited. 482 00:16:57,033 --> 00:16:58,867 [Jay] So now we're gonna make our kickin' fries, 483 00:16:59,033 --> 00:17:01,800 and we're gonna start by making our pork butt. 484 00:17:01,967 --> 00:17:03,667 -What's the method on that? -Straight dry rub. 485 00:17:03,834 --> 00:17:05,867 Sugar, kosher salt, black pepper, 486 00:17:06,033 --> 00:17:08,166 paprika, granulated garlic, cumin. 487 00:17:08,166 --> 00:17:10,266 -Any resting period? -[Jay] Straight into the smoker. 488 00:17:10,266 --> 00:17:13,066 -[Guy] Got it. -[Jay] 195 degrees for 16 hours. 489 00:17:13,233 --> 00:17:14,467 And what is this concoction? 490 00:17:14,467 --> 00:17:17,300 [Jay] Fresh French fries, cheddar cheese, sour cream, 491 00:17:17,467 --> 00:17:19,166 green onions. -[Guy] The pulled pork we made? 492 00:17:19,333 --> 00:17:20,700 [Jay] Our house barbecue sauce. 493 00:17:20,867 --> 00:17:22,767 And now we're gonna build our pork-strami sandwich. 494 00:17:22,767 --> 00:17:24,567 -Pork pastrami. -[Guy] What's on the bun, chef? 495 00:17:24,734 --> 00:17:25,800 [Jay] Garlic butter. 496 00:17:25,800 --> 00:17:26,800 It's got a little sherry, a little Worcestershire, 497 00:17:26,967 --> 00:17:28,867 peppers, red onion, toasted bread. 498 00:17:29,033 --> 00:17:30,100 Put our Gouda right up the middle. 499 00:17:30,266 --> 00:17:31,400 I'm in the mood for Gouda. 500 00:17:31,400 --> 00:17:34,166 [Jay] Pastrami, peppers and onions, habanero mustard. 501 00:17:35,867 --> 00:17:37,967 ♪♪ 502 00:17:38,133 --> 00:17:40,367 [Guy] That honestly competes 503 00:17:40,367 --> 00:17:42,300 with some of the best pastrami I've ever had. 504 00:17:42,467 --> 00:17:43,900 And I'm not kidding you, it's giving me goosebumps. 505 00:17:46,066 --> 00:17:50,066 This pickled pepper, pickled onion, spicy mustard 506 00:17:50,233 --> 00:17:52,700 is the 100% compliment to this. 507 00:17:54,300 --> 00:17:55,367 You look at these fries. 508 00:17:55,367 --> 00:17:57,166 This should steal the show on any given day. 509 00:17:57,166 --> 00:17:59,467 And they're dynamite. But people that love pastrami 510 00:17:59,633 --> 00:18:01,500 are gonna lose their minds. 511 00:18:01,667 --> 00:18:03,266 That's an A-plus, bro. 512 00:18:03,433 --> 00:18:05,667 Pork pastrami sandwich for ya. 513 00:18:05,834 --> 00:18:08,000 -It has a spice. -Great texture, great flavor, 514 00:18:08,166 --> 00:18:10,166 and the peppers and onions just make it perfect. 515 00:18:10,333 --> 00:18:12,500 Needs no introduction -- my beautiful wife, Lori, 516 00:18:12,667 --> 00:18:14,967 and Jen and Nikki. Ladies, do you know these two? 517 00:18:15,133 --> 00:18:17,100 -[laughs] Yes, we do. -Oh, my God. 518 00:18:17,266 --> 00:18:20,200 [Guy] Two of my best friends, that's Ariel and Dustin. 519 00:18:20,367 --> 00:18:22,700 Welcome to what happens behind the scenes of "Triple D." 520 00:18:22,867 --> 00:18:24,166 [Jay] Chicken fries in the window. 521 00:18:24,333 --> 00:18:26,767 Pulled pork on crispy French fries. 522 00:18:26,934 --> 00:18:28,900 [man # 2] It's important to be unique and good, 523 00:18:29,066 --> 00:18:30,266 and that's exactly what this is. 524 00:18:30,266 --> 00:18:32,467 I have your breakfast burrito with grits. 525 00:18:32,467 --> 00:18:34,767 [man # 3] If you can't find something on the menu you'd like, 526 00:18:34,767 --> 00:18:35,767 something wrong with you. 527 00:18:35,934 --> 00:18:37,000 There's something wrong with you. 528 00:18:37,166 --> 00:18:38,667 [Jay] Chicken fry going down. 529 00:18:38,667 --> 00:18:40,200 I like the chicken-fried steak. 530 00:18:40,367 --> 00:18:42,567 What takes it over the top is the gravy. 531 00:18:42,734 --> 00:18:45,000 Not only do we do barbecue, but we do a really good 532 00:18:45,166 --> 00:18:46,900 breakfast menu and chicken-fried steak. 533 00:18:47,066 --> 00:18:48,233 Walk me through it. 534 00:18:48,233 --> 00:18:50,166 We got our eye of round to have some already sliced up. 535 00:18:50,333 --> 00:18:52,000 All-purpose flour, white pepper. 536 00:18:52,000 --> 00:18:53,200 -[Guy] Old bay. -You got it. 537 00:18:53,367 --> 00:18:55,166 Now we're gonna make our seasoned breadcrumbs. 538 00:18:55,166 --> 00:18:58,266 All-purpose flour, corn flakes, garlic powder. 539 00:18:58,266 --> 00:19:00,367 -Onion powder? -[Jay] Black pepper and kosher salt. 540 00:19:00,367 --> 00:19:02,867 This is the toy I wanna play with. 541 00:19:03,033 --> 00:19:05,567 Can you pop it open just so we can admire it? 542 00:19:05,567 --> 00:19:07,567 -Ha! -So we do it four times. 543 00:19:08,667 --> 00:19:09,667 Right into the flour. 544 00:19:09,834 --> 00:19:11,100 Egg wash, breadcrumbs, 545 00:19:11,100 --> 00:19:12,367 and that's our chicken-fried steak. 546 00:19:12,367 --> 00:19:13,467 [Guy] Love it. 547 00:19:13,467 --> 00:19:14,867 So now we're gonna make our buttermilk biscuit. 548 00:19:15,033 --> 00:19:17,600 Flour, baking powder, salt, sugar. 549 00:19:17,767 --> 00:19:19,000 -[Guy] Baking soda. -[Jay] Cold lard. 550 00:19:19,000 --> 00:19:21,767 -The dude likes to party. -Butter, buttermilk. 551 00:19:21,934 --> 00:19:23,700 And then we're gonna knead it, roll it out, 552 00:19:23,867 --> 00:19:25,800 cut out our biscuits. -How long, what temp? 553 00:19:25,967 --> 00:19:29,367 -320 degrees, 17 minutes. -Gravy time. 554 00:19:29,533 --> 00:19:31,567 [Jay] Butter, bacon fat, all-purpose flour. 555 00:19:31,567 --> 00:19:33,400 Basically, make a roux, milk. 556 00:19:33,567 --> 00:19:36,166 -[Guy] Some onions. -[Jay] Black pepper, garlic powder. 557 00:19:36,166 --> 00:19:37,667 [Guy] Kosher salt, white pepper. 558 00:19:37,667 --> 00:19:40,000 [Jay] Ground cooked bacon, cooked chopped sausage. 559 00:19:40,000 --> 00:19:41,166 Got it. 560 00:19:41,166 --> 00:19:43,000 [Jay] Now we're gonna plate our chicken-fried steak. 561 00:19:43,000 --> 00:19:45,200 Fresh applesauce we make in house, our home fries, 562 00:19:45,367 --> 00:19:46,967 in our country gravy. -On the bottom. 563 00:19:47,133 --> 00:19:48,166 [Jay] Our chicken-fried steak. 564 00:19:48,166 --> 00:19:50,200 Biscuit, come back with another ladle. 565 00:19:52,266 --> 00:19:54,300 ♪♪ 566 00:19:54,467 --> 00:19:56,166 [Guy] That takes me back to my childhood. 567 00:19:56,333 --> 00:19:58,700 The breading ratio to meat is dynamite. 568 00:19:58,867 --> 00:20:01,700 That tenderizer is all the difference in the world. 569 00:20:03,467 --> 00:20:04,967 The gravy's silky. 570 00:20:05,133 --> 00:20:08,800 You put more lard and butter than I've ever seen anybody put 571 00:20:08,967 --> 00:20:11,166 in a biscuit. -[Jay] That's the right way. 572 00:20:12,600 --> 00:20:14,867 -[server] Chicken fried steak. -This is our good buddy, Jimmy. 573 00:20:14,867 --> 00:20:17,000 He runs the audio for us on a bunch of our shows. 574 00:20:17,166 --> 00:20:18,600 -So, what do you guys think? -That's phenomenal. 575 00:20:18,767 --> 00:20:21,100 Even just a biscuit and gravy just by itself is good. 576 00:20:21,100 --> 00:20:23,767 -Right? -I've got a three-meat combo. 577 00:20:23,767 --> 00:20:25,000 -Everything is good. -[Guy] Don't worry. 578 00:20:25,166 --> 00:20:27,100 You have none of that on your face. 579 00:20:27,266 --> 00:20:28,567 I would definitely tell everybody that you don't wanna 580 00:20:28,734 --> 00:20:30,367 miss out on the opportunity to come here. 581 00:20:30,367 --> 00:20:31,667 This is down-home family. 582 00:20:31,667 --> 00:20:33,000 [Guy] This is a gift to Reno, man. 583 00:20:33,166 --> 00:20:34,066 Well, I appreciate that. 584 00:20:34,066 --> 00:20:35,367 [Guy] There's two items down on the menu. 585 00:20:35,533 --> 00:20:37,200 About 78 to go. 586 00:20:39,667 --> 00:20:42,100 So that's it for this trip, but don't worry, there's plenty 587 00:20:42,100 --> 00:20:44,567 more "Triple D" joints all over the country. 588 00:20:44,734 --> 00:20:46,166 I'll be looking for you next week 589 00:20:46,166 --> 00:20:48,367 on "Diners, Drive-Ins, and Dives." 590 00:20:49,266 --> 00:20:50,867 If you ever come in and they say, "We don't have 591 00:20:50,867 --> 00:20:52,600 chicken fried steak," it's because that's broken. 592 00:20:54,000 --> 00:20:55,233 Yeah, no, I would agree. 593 00:20:55,233 --> 00:20:58,266 Or somebody in a red Camaro stole it with a big bronze hog. 594 00:20:58,433 --> 00:20:59,367 Might know where to land.