Hey, everybody, I'm Guy Fieri and we're rolling out,
looking for America's greatest "Diners, Drive-ins, and Dives."
This trip...
Oh!
...it's a tasty tour of smoke, seafood, and shawarma.
Bring a bed, take a nap, repeat.
We've got a barbecue salute in Tampa, Florida.
Come get a master class from this guy.
And in Arkansas...
I'm hungry.
...real-deal fresh catch.
Being landlocked and being able to produce this, wow!
And a Syrian spot...
That's next-level.
...carving out a delicious culinary niche.
I cannot put it all together how all that flavor comes out
of there. It's outstanding.
That's all right here, right now on "Triple D."
You say, "shawarma."
I say, "When, where, how, and now."
I'm telling you, there's just something about it.
It's the flavors. It's that vertical rotisserie.
I'm here in Rogers, Arkansas, of all places.
It's not too far outside of Bentonville.
And I heard there's a dude that's doing shawarma right.
This is Toot Beirut.
Falafel ready for pickup, table 17.
Toot Beirut is like having a home-cooked meal.
Fried kibbeh.
Can't tell you what spices they use,
I just know they're delicious.
Taboule salad's coming up.
I really appreciate the unique flavor that we can get here.
Which are all the flavors chef and owner Khaled Alkhatib
grew up with in Aleppo, Syria,
before sharing his culture in the States.
Middle Eastern food is one of the last emerging
styles of food that people are coming to understand. - Yes.
I took my chance and people love it.
It has a lot of history
and a lot of spices. - Oh, my gosh.
- What are we gonna make today? - Beef shawarma.
Shawarma for table number five.
It's like a wrap with pickles and beef
and Middle Eastern spices.
It's fresh, it's authentic, and it's incredibly tasty.
So we're working on the lamb and beef shawarma.
- Yes, so this is our beef and this side is our lamb. - Got it.
So we have our yogurt, we're gonna add pepper,
cinnamon, seven spice, ground cloves, nutmeg,
mahaleb, which is a spice that comes out of cherry seed.
- Ooh, it's strong. - Cardamom.
- Soda water. - Vinegar.
Tahini, chili paste, diced onion, and the salt.
Mix it up.
And then add it to this.
OK. And we're gonna let it marinate.
12 hours.
So the yogurt helps to break it down, thinly sliced pieces
going the low and slow on the rotisserie? - Yes.
So I'm gonna build it small pieces and then slowly go up.
- This way? - Yes.
He's shopping around like he's at a thrift store.
This is gonna take a while.
We're gonna add our lamb fat on the top to keep it tender.
And then it goes on to the vertical grill.
Around 20 minutes.
20 minutes till we can start cutting.
- Yeah. - What are we into now?
We're gonna make our house tahini sauce.
We get the tahini. Water, about the same amount.
Lemon salt gives it that lemon-y flavor.
Great.
So now, we're gonna get our saj bread.
- Saj? - Yeah, which is very thin bread.
- Huh. - Our tahini sauce, parsley,
onions, pickled turnip.
- That's a key. - Yes.
Cucumber pickles, diced tomato, slice it like this.
Oh, yeah.
Then we'll add meat,
and we'll finish it up with our pomegranate molasses,
which is very important in this as well. - OK.
- Roll it. - And soak it up in the fat?
- Yes. - Oh!
I've never seen that. That's next level.
On the flat grill.
You hear the sound?
That's what you need.
That's you doing too much TikTok, buddy.
Yes.
Oh, just making it nice and easy
to shove in my face. That's great.
We get our garlic sauce,
the pomegranate, the pomegranate seed.
This is it.
I was here when you made it and I saw you put it together.
But I cannot put it all together
how all that flavor comes out of there.
And flavors that I don't even know how to...
explain.
It's crunchy, it's creamy, it's rich,
it's deep, it's spicy. And then... garlic sauce.
That takes you from sitting in coach...
and going to first class.
It's outstanding.
Beef shawarma, table ten.
I thought it was amazing.
All of the veggies really brought the flavor together.
You have to come and try it to really experience it.
Every bite you take, it's like doing cartwheels in your mouth.
- So you're at Young Chefs Academy? - Yes.
- Right here in the St. Plaza? - Yep.
I went down there, I saw all these little kids cooking,
and I say this all the time, if you get kids cooking,
you get kids making decisions about what they eat,
they start to learn the responsibility
and the impact it makes. - Yeah.
And I love seeing their self-confidence light up.
And you get to be close to Toot Beirut.
Yes.
One kebab halabi coming up.
My favorite thing to eat is the beef kebab.
I pull those things right off the stick and I dig right in.
It's really good.
Halabi.
We're gonna use lamb and beef for that.
Grind two times.
The first, just the meat by itself.
- Second time we do the spices. - Yes.
Parsley, salt, Aleppo pepper, black pepper,
jalapeño pepper.
Grind it again, and then we refrigerate it?
- Yes. - And you make the hummus?
Yes-- we soak garbanzo beans overnight
and cook them for two hours.
- Strain it. - Then we blend them.
Ice.
A little bit of the bean water.
We can't make the hummus when it's hot.
- No. - But it's easier to purée when it's hot.
Got it.
And do we add more ingredients?
We have tahini, salt, lemon salt, water, ice.
Then we're done.
We're gonna form it into our skewers.
Now the key is to press it on there tight.
Those little dents that he's doing, what that creates is
those little ridges and you get the little crunchy bits to it.
Get 'em really cold, pull them from the fridge, and then we go
on to the charcoal. - Yes.
Onion and tomato. And how long?
Four minutes for one side,
and then we're gonna flip it. Plus three minutes.
Four minutes plus three minutes.
Now we're gonna plate this up.
This is my kind of pita. Nice and light.
It gets chili pepper.
Parsley, some onion.
Cumin, pomegranate molasses.
Dip that in the fat that comes out of the skewers.
Hummus that we just made. Parsley, onion, our bread.
Then we're gonna get our skewers.
- French fries. - Gorgeous.
And what about the Aleppo pepper?
On top, just a little bit. That's all she wrote.
You have so much big flavor going on in this.
The meat is tender and juicy.
Lamb has a little bit more funk.
- It has a little extra flavor. - Right.
Nice char on it. This Aleppo bread is delicious.
Each bite that you get, you can get just the meat.
You can do the fries into the hummus.
The grilled onion, tomato. I mean, you just kinda pick.
You wanna go raw. You wanna go grilled.
Awesome.
Kebab halabi?
It's so good.
Like, I've never had anything like this.
The flavor's really nice.
You can't just say, yeah, it's grilled meat or it's...
It's hard to describe.
Not something I would have put together, but it's amazing.
Manoche, I need two vegetable chicken
on the pita bread, please.
You can't go wrong with anything you pick.
Ten out of ten.
I wish that I lived in this town.
I'd be here every other day.
- Fantastic job. - Thank you so much, Chef.
Coming up, a big time barbecue truck in Tampa, Florida...
That is a crown jewel.
...doubling down on their burgers...
If you don't love these--
You don't belong in Flavortown.
...and creating a melted masterpiece.
Lights out.
2 ♪
Flavortown residents,
I'm in Tampa, Florida, and this is a doozy.
First, the chef I'm visiting was on "Triple G" with
a bunch of "Triple D" OGs, doing something
recognizing our veterans here in this great country.
So, I come to Tampa, and I hear that this guy, he's not only
got a barbecue background,
but he has studied in France doing food.
I mean, this guy has got a laundry list of education
and awareness about food, about as long as this smoker.
You ready? I'm hungry.
This is Liberty Smokehouse.
Loaded tots with brisket.
I know this is the type of place that Guy's gonna love.
It really is the best barbecue in Tampa.
I got a half pound ribs.
Chef Bryan is just the master at his craft.
His level of passion and quality, it sets him apart.
And Navy corpsman turned pitmaster, Bryan Jacobs,
is bringing that above and beyond attitude
to this 23-foot trailer that he fired up in memory
of his military vet brother.
I'm so sorry for the loss of your brother.
Those of you that have served our country have been put through
some of the most difficult situations. - Yeah.
But to channel it all into food, what a great way to do it.
What kind of barbecue is it?
We're very much based on preservation barbecue.
Do what you used to do before refrigeration.
The simple basics are the best.
- What are we cooking today? - Our Liberty koji burger.
Got a koji burger for Ina?
The burger has its own unique bun.
He glazes it with his own butter.
Your taste buds are like jumping for joy, man.
This is the start of the koji aged brisket burger.
Brisket trimmings, umami style based koji rice.
The point of this is to create a dry age.
It brings out the natural fermentation process.
We let this sit up for about three to five days,
wash it off, cut it, freeze it, and get it ready for the grind.
This burger is actually done
on an umami tallow Japanese milk bun.
Made out of beef tallow?
- Yes. - Tallow time.
Fresh trimmings from our brisket.
Garlic goes in. Onion.
Peppercorn. Guajillos.
- Bay leaves. - Thyme.
Mexican oregano. Coriander.
One of my favorite things on the smoker, actually.
A whole pound of butter.
This goes on the top shelf of the smoker.
Let this cook down.
- We'll strain it out? - Yep.
This is going to be the fat that we're gonna use
for the milk bread. - Yes.
Flour. Tangzhong.
- What is that? - The leavener.
- Make it a little more squishy. - Way outside of my pay grade.
Milk powder. Milk, yeast, and sugar.
Egg inside here.
Butter action, smoky tallow. Next, we're gonna add salt.
- How long is it gonna rest? - 90 minutes.
Pour 'em into rolls and then bake in about
ten minutes at 375.
Burger sauce--
mayo down, spicy brown mustard, a little ACV.
- Mushroom powder. - Peppercorn.
Granulated garlic. Smoked chili.
Smoked paprika. Brown sugar.
Salt. Worcestershire powder.
- Is that horseradish? - It is horseradish.
Now we're gonna make our smokehouse burger.
Season with our love dust.
Get a nice sear on them.
Top them with havarti and sharp cheddar.
- Milk bun time! - Those are gorgeous.
Lots of sauce. Double patty.
House made pickles.
- Looks like mustard seeds. - It is.
And just a regular sliced onion.
Welcome to samurai barbecue.
Oh, my God.
There's so much umami, it's a steakhouse between buns.
Thank goodness you put the raw onion and the pickle in there
to give some respite, to give a little break.
Love the pop of the mustard seed.
Phenomenal milk toast bun.
That is a crown jewel.
If you don't love these--
You don't belong in Flavortown.
- Tell you that. - We're revoking licenses.
Smokehouse koji burger.
The complexity of what he's doing is really unique.
Charlie and I are longtime buddies.
This is his daughter.
The juice on this burger, insane.
I got melts coming up, 30 seconds.
Bryan is exceptionally disciplined.
That military background really does show.
You served, your brother served, your dad served.
- Both grandparents. - Both grandparents served.
All my uncles.
He's just an all around great guy.
The opportunity to get this burger and this knife to go is
just amazing.
And we'll be back after these messages.
Start cleaning up.
2 How many pounds of this, uh...?
Close the door. Thank you.
That was my own energy.
Yeah, you know.
Iit's the power of "Triple D."
Welcome back.
"Triple D" is hanging out in Tampa, Florida.
Chef Bryan here, he's got the Liberty Smokehouse.
You're not only a veteran, you love your food.
I mean, you jump into this like you're a paratrooper.
Texas melt for Ron.
The Texas melt is straight barbecue.
It's got pimento cheese, green tomatoes,
jalapeño sausage in here. It's great.
So we're gonna be making Texas jalapeño sausage.
Sharp cheddar. Jalapeños.
Salt. Pink salt.
Milk powder. Mexican oregano.
Black pepper. Cumin.
- Mustard. - Ancho.
Little cayenne. Coriander.
- Onion powder, garlic powder. - Water.
That's the mix that goes with this ground brisket.
Let it sit up for at least six to eight hours.
- Natural casing? - Yep.
And are we gonna smoke these?
Until internal temperature reaches
150 degrees.
When you say trim brisket, you mean it on prime.
- On prime. - You're crazy.
We are making mud-- the house demi.
Black garlic, Worcestershire powder, brown sugar, salt.
And it's powerful, it's potent.
I could eat my tennis shoe,
if you put that on there and smoke it.
Now we're gonna get the actual brisket rub.
- Another rub? - Yes.
Black pepper. Worcestershire powder.
Salt. Seasoned salt.
Granulated garlic. Onion.
Celery seed. Brown sugar.
- Mushroom powder. - Seasoned brisket.
- Kinda like salting the road. - Yep.
24 hours, cold smoke to start.
150 to 180 for about three, three and a half hours.
Swaddle. Smoked tallow to the top.
And then we hit right up to 200,
until internal temperature of 180 degrees.
- All right, what are we into? - Pimento cheese.
- So mayonnaise. - Cream cheese.
Grated vidalia onion.
Worcestershire powder. Dijon.
Smoked paprika.
White vinegar. Pepper.
Garlic. Sumac.
- Got a nice little lemon-y bite. - Yeah.
Mix this first, and then we're gonna drop in our cheeses.
White cheddar. Monterey Jack.
Grated cheddar.
It's not pimento cheese if it doesn't have pimento in it.
Right.
Now we're gonna make our smokehouse Texas melt.
- Brisket. - Look at it, just like
a spring in Flavortown.
Here's a little malting salt.
God, brisket at a different level.
- You're like a SEAL. - My dad was a SEAL.
Sausage.
You go straight to the flat top.
Party with the havarti.
And this is that garlic tallow.
Bougie version of Alabama white.
I was gonna say, that doesn't look like white Alabama sauce.
Pimento cheese action here. Indian cowboy candy.
- Garam masala jalapeño. - Yes.
Sausage. Little green tomato action.
Little pickle makes you tickle.
- Just doesn't stop, folks. - Liberty Smokehouse brisket.
Is anybody at home saying a prayer for me?
That sausage is lights out. Nice snap of that casing.
The cheese is just gooing out. Love all the jalapeño.
Thank goodness you have a little bit
of that green tomato in there. - Yeah.
And then this little kiss of the garam masala jalapeño.
Bring a bed, take a nap, repeat.
Got some Texas melt. Enjoy, my brother.
Man, this is done beautifully.
Cooking brisket to that texture and still be moist.
Dr. BBQ, probably one of the most highly regarded
barbecue authorities in the country.
That's competition brisket.
Maybe even next level above that.
Got a Liberty loaded wing.
The way he's able to take regular ingredients
and make something new and different
goes to show what kind of chef he is.
Come get a master class from this guy.
He's been there and he's doing that.
Up next, an Arkansas seafood market...
Bentonville, you're welcome.
...cooking up fresh fish into sandwiches.
I love the "Pirates of the Caribbean" sword
you have there.
And turning lobster into flavor bombs.
Melts in your mouth. Well done, man.
Appreciate it.
2 ♪
All right, so I'm here to check out a seafood market.
Well, it's not just a seafood market.
It's a seafood wholesaler.
And well, not just a wholesaler.
They're also a restaurant, and they're doing volume.
They're getting deliveries almost every day
from all over the world.
Shrimp and lobster and 20 different types of fish.
I mean, going big.
No, we're not in Southern California,
and we're not running the eastern seaboard
down to Florida.
We're in Bentonville, Arkansas.
This is Blu Fresh Fish Marketplace.
Lobster roll for the patio.
It really doesn't feel like you're in Northwest Arkansas
eating this food. Feels like right off the shore.
- Barbecue shrimp? - It's a very eclectic menu.
You can get fried fish, you can get grilled fish,
you can get sushi. It's great.
And you're getting it from Barry Furuseth,
who brought his fishmonger background from California
to this all-service seafood spot he opened with his wife, Ali.
You came to Arkansas and you just picked up with fish again.
I had been selling fish since I was 20 years old.
I said, you know what? I need to get back
in the fish business.
We'll bring in about 4,000 pounds of fish a week.
A week?
From Maine, British Columbia, Japan.
What do you go through the most?
- Salmon, tuna. - Grouper.
- Blackened grouper sandwich. - I had the grouper sandwich.
- All the ingredients are fresh. - It's huge and just delicious.
We've got our filet out here, our grouper filet.
I love the "Pirates of the Caribbean" sword
you have there.
Grouper's done. On to some slaw.
We're gonna mix water, apple cider vinegar,
honey, and sugar.
Once we cool all this down,
put it into our mayonnaise.
- Lemon juice, salt, pepper. - Cabbage.
Carrots, pineapples.
We'll add the dressing, chill it in the cooler.
So start it off in the morning,
and it's ready to go by lunch? - Yep.
A little sweet, a little sour. I dig it.
- What are we on to next? - Roasted pepper aioli.
Grill some fresh red peppers.
We're gonna put 'em in the blender with the mayonnaise
and the lemon juice.
What's the blackening on this fish?
Cayenne, salt, pepper, paprika, garlic powder,
onion powder, rosemary, oregano, some thyme.
We take our fresh grouper, blacken it on both sides,
put it on the flat top.
And you guys do hand cut fries?
- Oh, yeah. - I'm hungry.
Our fresh bread, sweet slaw, fresh Florida grouper,
roasted pepper aioli sauce.
And there, my friend,
is a blackened grouper sandwich.
Great blackening spice.
Good little kiss of cayenne in there.
- Yep. - Not too much.
And it's nice and it's meaty.
And the slaw with that sweetened apple cider vinegar
isn't too sweet. Delicious, well done.
We have a blackened grouper sandwich.
The blackened grouper, the outside texture is perfect.
You can really taste that it's fresh.
The only problem with it is, if you come eat here
and you go eat somewhere else,
you know the difference.
Fish tacos for Dylan.
Blu is my family's favorite restaurant.
You just really feel like you're at home.
Ali and her family, they're just lovely people.
- How many kids do you have? - We have six.
- Children? - Six children.
We have our kids and one of our grandchildren also working here.
Three generations are doing fish.
- Three generations. - Oh, yeah
Here is your lobster ravioli.
I had the lobster ravioli today.
It is amazing.
They do not skimp on the lobster that they put in there.
Just knowing that the entire thing is made fresh
sets it apart.
- So live Maine lobsters flown in. - Yep.
Tear off the tail, cut straight down the middle.
It's got that nice meat. Just like that.
Sorry about that. I get the-- on you?
My dad used to say,
"When you're in the boat, expect to get wet."
We're not gonna cut it up too much 'cause we want nice,
big pieces of lobster ravioli.
And we wanna taste the texture, right?
Now we're going to make our filling.
Cream cheese, ricotta coming in there, Parmesan cheese,
lemon juice, salt, nutmeg, sage, lobster base,
some parsley.
Blend all that and then lightly fold in the lobster.
That's enough right there.
You're gonna make the pasta also.
That's correct.
Triple A flour and we've got our eggs.
A little bit of olive oil, salt.
Mix it, rest it, and then sheet it.
Yep.
Now we are ready to build our lobster ravioli.
Let's see it.
Put a nice generous portion on there.
We've got lobster already included with our filling,
but we're gonna put a little bit more in there.
A lot of bit more. I like that.
We're gonna put a little bit of butter on the outside.
- Put this over the top of it. - Painstaking process.
What are you getting, three of these for an order?
Yep-- you're probably gonna get half a lobster.
- Phew. - Yeah.
That's a heavy lobster ravioli.
We're gonna cook these in salt water,
but what's the sauce we're making with them?
Vodka cream sauce.
Olive oil, butter, onions going in, fresh chopped garlic,
crushed tomatoes going in, vodka in here,
which we're going to burn out the alcohol.
He means it when he says vodka sauce.
Lobster base.
Salt, pepper, heavy cream, Parmesan cheese.
Let this simmer for about 45 minutes.
We'll grill the shrimp, plate it up.
Pour a little of our vodka cream sauce
over the top of that.
Let's get our big ol' wild shrimp,
some little microgreens, and you're ready to go.
I could take about 400 of the wild-caught shrimp
by themselves.
If you're gonna go to all the effort to steam the whole
lobster, you might as well
make the commitment to making the pasta.
There's a good amount of lobster texture in it.
It's nice and creamy.
Get a little kiss of that nutmeg.
Melts in your mouth.
The vodka cream sauce doesn't overpower,
but the real surprise of the whole thing
is that shrimp on top of it. Outstanding.
Lobster ravioli one going out.
You can really taste the lobster, and it really
comes through in that ravioli.
The sauce that they make--
- Always compliments it. - Always.
But you can just count on the seafood.
- Always. - Maine bake.
Wow.
I mean, you sit right in front of the lobster tank
in the seafood cage.
It's truly the best seafood ever.
It's fantastic.
Every time I have family or friends in town,
this is the place I bring people.
Being landlocked and being able to produce this, wow!
- Well done, man. - Appreciate it.
Bentonville, you're welcome. Thanks to Blu.
So, was that another righteous road trip or what?
But don't you worry.
We got plenty more joints to find all over this country.
I'll be looking for you next week on
"Diners, Drive-Ins, and Dives."
So, out of all the volume and all the chaos that goes
in this place, we're gonna go and make individual raviolis?
Yeah.
You're a glutton for punishment.
- Probably. - Huh?
- Probably. - No, you resemble that.