1 00:00:01,501 --> 00:00:03,100 You know, people are asking me all the time, "Hey Guy, that one 2 00:00:03,267 --> 00:00:05,267 "joint you checked out in that one city when you were doing 3 00:00:05,434 --> 00:00:06,667 Triple D. How they doing?" 4 00:00:06,834 --> 00:00:08,567 You know, I don't know. We should check it out. 5 00:00:10,701 --> 00:00:13,567 Over the years, I've seen and tasted it all. 6 00:00:13,734 --> 00:00:15,300 This is ridiculous, dude. 7 00:00:15,467 --> 00:00:17,567 But it turns out it was only the beginning, 8 00:00:17,734 --> 00:00:19,667 'cause Triple D joints have been blowing up, 9 00:00:19,834 --> 00:00:21,667 and we're going back to see what's cookin'. 10 00:00:23,167 --> 00:00:24,868 Like on this trip. 11 00:00:25,033 --> 00:00:25,901 We're beefing it up... 12 00:00:26,067 --> 00:00:27,100 Straight-up gangster, 13 00:00:27,267 --> 00:00:28,667 ...with a whole bunch of sizzle. 14 00:00:28,834 --> 00:00:29,868 [Guy cackles] 15 00:00:29,868 --> 00:00:32,667 I'm gonna let my freak flag fly today, Guy. 16 00:00:32,834 --> 00:00:34,801 [Guy] There's brisket catfish in New Orleans. 17 00:00:34,968 --> 00:00:35,801 Look at that. That is tender! 18 00:00:35,968 --> 00:00:36,868 Whoa! 19 00:00:37,033 --> 00:00:38,868 It got that kick to it, you know? 20 00:00:39,033 --> 00:00:41,100 [Guy] Top-notch tenderloin in Reno, Nevada. 21 00:00:41,267 --> 00:00:42,667 This is what you want in a steak sandwich. 22 00:00:42,834 --> 00:00:44,100 -The real deal. -Thank you. 23 00:00:44,267 --> 00:00:46,467 [Guy] And a jammin' diner in Austin, Texas... 24 00:00:46,634 --> 00:00:48,868 Morning, noon, night, always packed. 25 00:00:49,033 --> 00:00:50,601 ...still servin' up crowd-pleasers... 26 00:00:50,767 --> 00:00:52,567 I got that shredded beef queso for ya. 27 00:00:52,734 --> 00:00:54,701 ...and jumpin' outside the box. 28 00:00:54,868 --> 00:00:56,901 -Magnolia has its crazy side. -Yes. 29 00:00:57,067 --> 00:00:58,868 We're in Flavortown now, buddy! 30 00:00:59,033 --> 00:01:00,601 Eight days a week. 31 00:01:00,767 --> 00:01:05,200 Familiar faces, new places, and more off-the-hook flavors. 32 00:01:05,367 --> 00:01:06,567 This is Triple D Nation. 33 00:01:13,968 --> 00:01:15,467 If you've ever been to Austin, Texas, 34 00:01:15,634 --> 00:01:17,667 then you know about the Congress Street Bridge. 35 00:01:17,834 --> 00:01:19,367 It's where all the bats live under. 36 00:01:19,534 --> 00:01:22,000 At night, like a zillion bats fly out of here. 37 00:01:22,167 --> 00:01:23,067 It's really cool. 38 00:01:23,234 --> 00:01:24,267 And a little further down the street 39 00:01:24,434 --> 00:01:25,801 is something else that's cool. 40 00:01:25,968 --> 00:01:28,467 The funky institution that's been feeding Austin since 41 00:01:28,634 --> 00:01:32,200 the 1980s at a joint I first visited in 2008. 42 00:01:32,367 --> 00:01:35,367 And through all these years, it's still a classic remaining 43 00:01:35,534 --> 00:01:38,868 more popular than ever. This is Magnolia Cafe. 44 00:01:40,601 --> 00:01:42,000 Paris, party of two. 45 00:01:42,167 --> 00:01:43,467 I've been coming here for years. 46 00:01:43,634 --> 00:01:45,267 It is just a staple in the community. 47 00:01:45,434 --> 00:01:47,267 Short stack buttermilk blueberry in the window. 48 00:01:47,434 --> 00:01:49,501 They're known for breakfast, but they got a lot more 49 00:01:49,667 --> 00:01:52,501 than that. -I've got the Alfredo pasta. 50 00:01:52,667 --> 00:01:55,601 You can show up any time of the day, and they always have 51 00:01:55,767 --> 00:01:56,701 the perfect food for you. 52 00:01:56,868 --> 00:01:58,267 We're in Flavortown now, buddy. 53 00:01:58,434 --> 00:02:00,667 I was here when Guy came in. 54 00:02:00,834 --> 00:02:01,701 We're in it to win it. 55 00:02:01,868 --> 00:02:04,167 Everybody was super excited. 56 00:02:04,334 --> 00:02:06,467 [Guy] And owner Kent Cole still has folks excited 57 00:02:06,634 --> 00:02:10,100 about their big menu filled with all kinds of scratch cooking. 58 00:02:10,267 --> 00:02:11,234 Just when you thought 59 00:02:11,234 --> 00:02:12,667 you couldn't get away from the cameras. 60 00:02:14,300 --> 00:02:15,567 -Bam! -How you been? 61 00:02:15,734 --> 00:02:17,167 Excellent. Nice to see you. 62 00:02:17,334 --> 00:02:19,167 Been a while. I used to stay on the Congress. 63 00:02:19,334 --> 00:02:20,567 I don't remember what hotel it was, 64 00:02:20,734 --> 00:02:23,367 but every time you'd drive down, you'd see Magnolia. 65 00:02:23,534 --> 00:02:26,767 I mean, morning, noon, night, late, always packed. 66 00:02:26,934 --> 00:02:28,501 And our motto is, "Sorry, we're open." 67 00:02:28,667 --> 00:02:29,501 "Sorry, we're open." 68 00:02:29,667 --> 00:02:31,367 I love it. Eight days a week. 69 00:02:31,534 --> 00:02:34,100 What I loved about the restaurant is there's no way 70 00:02:34,267 --> 00:02:36,367 you go to Magnolia, and not find something you like. 71 00:02:36,534 --> 00:02:37,400 We are a diner. 72 00:02:37,567 --> 00:02:39,367 Diners have to offer everything. 73 00:02:39,534 --> 00:02:41,567 [Guy] But not just, like, the standard fare at a diner. 74 00:02:41,734 --> 00:02:44,000 -Magnolia has its crazy side. -Yes. 75 00:02:44,167 --> 00:02:45,767 Love veggie with tofu. 76 00:02:45,934 --> 00:02:48,467 People still talk about the show, even years later, 77 00:02:48,634 --> 00:02:51,868 and they ask, when Guy was here and what did he eat? 78 00:02:52,033 --> 00:02:53,567 One of 'em was a salmon. 79 00:02:55,267 --> 00:02:56,767 -Blackened salmon. -Spicy? 80 00:02:56,934 --> 00:02:58,267 -Mm-hmm, spicy. -But not too spicy? 81 00:02:58,434 --> 00:03:00,167 -Not too spicy. -Melted in my mouth. 82 00:03:00,334 --> 00:03:01,601 So this is the blackening spice. 83 00:03:01,767 --> 00:03:03,601 Is the paprika the foundation of yours? 84 00:03:03,767 --> 00:03:05,567 It does give it the color without making it 85 00:03:05,734 --> 00:03:06,767 brutally spicy. 86 00:03:06,934 --> 00:03:09,200 Cayenne, black pepper, a little white pepper, 87 00:03:09,367 --> 00:03:10,667 garlic in there. -Granulated. 88 00:03:10,834 --> 00:03:12,767 Onion powder, thyme, and then basil. 89 00:03:12,934 --> 00:03:15,000 -[Guy] Kosher salt. -Spice mixture. 90 00:03:16,267 --> 00:03:17,567 -Are we gonna turn that over? -[Eric] No. 91 00:03:17,734 --> 00:03:20,167 Upside down like that traps more heat underneath and gets 92 00:03:20,334 --> 00:03:23,167 it even more insanely hot. Clarified butter. 93 00:03:23,334 --> 00:03:24,767 [Guy] Holy cow! 94 00:03:24,934 --> 00:03:26,601 You need, like, one of those hazmat suits. 95 00:03:26,767 --> 00:03:28,868 -OK, now let me try it. -Here's your butter. 96 00:03:29,033 --> 00:03:30,868 [Guy] OK. 97 00:03:31,033 --> 00:03:32,467 [Guy cackles] 98 00:03:32,634 --> 00:03:35,767 That's gotta be up in the 700, 800 degree right now. 99 00:03:36,968 --> 00:03:39,667 Just optimum. Spice isn't overdone. 100 00:03:39,834 --> 00:03:41,767 Extremely flavorful. That's a great technique. 101 00:03:43,667 --> 00:03:45,901 We had to tell people for years afterwards, 102 00:03:46,067 --> 00:03:49,501 "We don't make that anymore." It's so dangerous. 103 00:03:49,667 --> 00:03:51,267 What was the cook's name? The long-haired guy. 104 00:03:51,434 --> 00:03:52,367 -Great guy. -[Kent] Eric. 105 00:03:52,534 --> 00:03:53,701 [Guy] Is he still with you? 106 00:03:53,701 --> 00:03:56,667 He finished his nursing program and went to Georgia. 107 00:03:56,834 --> 00:03:59,400 And so now Ernie started as a cook 108 00:03:59,567 --> 00:04:02,000 and became kitchen manager. 109 00:04:02,167 --> 00:04:03,767 Two garden enchiladas in the window. 110 00:04:03,934 --> 00:04:04,968 What'd you bring me? 111 00:04:05,133 --> 00:04:07,868 Our garden enchiladas, which are spinach inside 112 00:04:08,033 --> 00:04:10,868 a corn tortilla with our lemon sour cream sauce 113 00:04:11,033 --> 00:04:12,300 and some tomatillo sauce. 114 00:04:13,601 --> 00:04:15,767 This is a salsa verde perfected by our prep cook, 115 00:04:15,934 --> 00:04:18,367 Rosalina, who brought this recipe from El Salvador. 116 00:04:18,534 --> 00:04:21,901 Tomatillo, serrano, onion, and cilantro mix, 117 00:04:22,067 --> 00:04:24,968 chopped garlic, salt, oregano, cumin. 118 00:04:25,133 --> 00:04:26,968 Let this cook down, mix it up a little bit. 119 00:04:27,133 --> 00:04:30,767 Also, it has our Tony mix in it, which is red bell peppers 120 00:04:30,934 --> 00:04:32,300 and red onions. 121 00:04:32,467 --> 00:04:34,100 That's adding to the savory 122 00:04:34,267 --> 00:04:36,100 of it, 'cause there's no meat in it. 123 00:04:36,267 --> 00:04:37,567 [Ernie] Get it nice and tossed together. 124 00:04:37,734 --> 00:04:41,200 Then we're going to add salt, paprika, garlic, and pepper. 125 00:04:41,367 --> 00:04:42,367 Some olive oil. 126 00:04:42,367 --> 00:04:44,100 Throw it in the oven for about 20 minutes. 127 00:04:44,267 --> 00:04:46,100 Now we're gonna make our lemon sour cream sauce. 128 00:04:46,267 --> 00:04:49,300 Start with our roux, sour cream, lemon juice, 129 00:04:49,467 --> 00:04:50,501 and some salt. 130 00:04:50,667 --> 00:04:52,200 Ready in no time. Tortillas down. 131 00:04:52,367 --> 00:04:54,367 Tony mix. Spinach. 132 00:04:54,534 --> 00:04:57,300 Jack cheese on our tortillas. Roll 'em up. 133 00:04:57,467 --> 00:04:59,667 Rice and beans. Here's the lemon sour cream. 134 00:04:59,834 --> 00:05:00,968 Salsa verde. 135 00:05:01,133 --> 00:05:02,767 Little cheese garnish. Pecans. 136 00:05:02,934 --> 00:05:04,467 And there we have our garden enchiladas. 137 00:05:05,801 --> 00:05:07,100 That tomatillo's spot-on. 138 00:05:08,501 --> 00:05:10,300 It doesn't eat vegetarian one bit. 139 00:05:10,467 --> 00:05:11,300 Exactly. 140 00:05:11,467 --> 00:05:14,367 It eats hearty, rich, authentic. 141 00:05:14,534 --> 00:05:16,367 That's somebody doing their homework right there. 142 00:05:16,534 --> 00:05:17,601 And pecans on top of it. 143 00:05:19,400 --> 00:05:20,367 Wow, that's good! 144 00:05:20,534 --> 00:05:21,801 [Ernie] Garden enchiladas in the window. 145 00:05:21,968 --> 00:05:24,667 There's something about that verde sauce mixed with that 146 00:05:24,834 --> 00:05:27,267 lemon sour cream. -You really get the tanginess. 147 00:05:27,434 --> 00:05:28,701 It works perfectly. 148 00:05:28,868 --> 00:05:30,667 Do you know they make everything themselves here? 149 00:05:30,834 --> 00:05:33,467 I mean, most 24/7 joints aren't, like, making everything. 150 00:05:33,634 --> 00:05:35,701 It's normally, like, four o'clock in the morning 151 00:05:35,868 --> 00:05:36,968 when we come here. -[all laugh] 152 00:05:37,133 --> 00:05:38,367 [Guy] So this is the first time you've been here 153 00:05:38,534 --> 00:05:39,501 in the daylight? -Yes. 154 00:05:39,667 --> 00:05:40,567 -I like that. -[man] Right, right. 155 00:05:40,734 --> 00:05:42,567 Is it still 24/7? 156 00:05:42,734 --> 00:05:46,868 No, COVID changed everything. Late night wasn't happening. 157 00:05:47,033 --> 00:05:49,801 [Guy] So now it's breakfast, lunch, and dinner, closing at? 158 00:05:49,968 --> 00:05:52,367 Twelve. We're discussing late night. 159 00:05:52,534 --> 00:05:53,567 So maybe it comes back. 160 00:05:55,868 --> 00:05:57,667 And when we come back, we're clocking into 161 00:05:57,834 --> 00:05:58,701 the morning shift... 162 00:05:58,868 --> 00:05:59,968 How are the pancakes? 163 00:06:00,200 --> 00:06:02,400 They're delicious. They got gingerbread in 'em. 164 00:06:02,567 --> 00:06:04,767 ...and dipping into a regional favorite. 165 00:06:04,934 --> 00:06:08,167 Austin, Texas, is made out of queso. 166 00:06:08,334 --> 00:06:09,467 As I'm the mayor of Flavortown, 167 00:06:09,634 --> 00:06:10,667 you're the mayor of Magnolia. 168 00:06:14,968 --> 00:06:18,167 2 [Guy] Right now, I'm in Austin, Texas, back at Magnolia Cafe, 169 00:06:18,334 --> 00:06:21,567 a local legend I first hit up in 2008. 170 00:06:21,734 --> 00:06:24,567 So when I went to visit you, you had had it for 20 years. 171 00:06:24,734 --> 00:06:25,868 I'm the original. 172 00:06:26,033 --> 00:06:27,868 [Guy] So you're, how many years now has this been? 173 00:06:28,033 --> 00:06:30,868 A long time, 'cause we now have customers who are 174 00:06:31,033 --> 00:06:35,667 the children of the children of the original customers. 175 00:06:35,834 --> 00:06:37,968 I've been coming here for over 30 years. 176 00:06:38,133 --> 00:06:40,767 This has so many different styles of food. 177 00:06:40,934 --> 00:06:43,267 You don't have to like say, "Ah, I want Mexican 178 00:06:43,434 --> 00:06:44,767 or I want Italian." 179 00:06:44,934 --> 00:06:46,801 You can just say, "I want Magnolia." 180 00:06:49,100 --> 00:06:50,400 Garlic bread going down. 181 00:06:50,567 --> 00:06:51,868 What do you normally enjoy? 182 00:06:52,033 --> 00:06:53,767 -Chicken fajitas. They're wonderful. -[Guy] Mm. 183 00:06:53,934 --> 00:06:56,000 -How are the pancakes? -They're delicious. 184 00:06:56,167 --> 00:06:57,400 They've got gingerbread in 'em. 185 00:06:57,567 --> 00:06:58,634 You gotta try it. 186 00:06:58,634 --> 00:07:00,267 [server] Gingerbread short stack with bananas. 187 00:07:00,434 --> 00:07:01,901 -So, gingerbread pancakes? -[Eric] Yeah. 188 00:07:02,067 --> 00:07:05,367 You got some coffee, buttermilk, water, salt, 189 00:07:05,534 --> 00:07:09,000 baking soda, baking powder, cinnamon, nutmeg, ginger. 190 00:07:09,167 --> 00:07:11,000 Wow. That ginger is poppin'. 191 00:07:11,167 --> 00:07:12,801 -[Eric] And cloves. -[Guy] Brown sugar. 192 00:07:12,968 --> 00:07:14,467 -Eggs. -A little liquid chicken. 193 00:07:14,634 --> 00:07:15,667 [Eric] Flour. 194 00:07:15,667 --> 00:07:17,567 I only have one shirt today, and then the -- 195 00:07:18,868 --> 00:07:20,868 [Eric] Then we do the butter. 196 00:07:21,033 --> 00:07:22,067 Dynamite. And there's great flavor. 197 00:07:22,234 --> 00:07:23,200 I think it's gonna balance out nice. 198 00:07:23,367 --> 00:07:25,400 Go make some. Is this a big seller? 199 00:07:25,567 --> 00:07:26,767 -Huge seller, actually. -[Guy] Bananas? 200 00:07:28,767 --> 00:07:30,167 It smells like a big gingerbread cookie. 201 00:07:31,367 --> 00:07:32,667 That's a really good pancake. You know what? 202 00:07:32,834 --> 00:07:33,968 The banana's great. 203 00:07:33,968 --> 00:07:36,200 Because it's not so super sweet, it's almost like 204 00:07:36,367 --> 00:07:37,701 a savory pancake. 205 00:07:37,868 --> 00:07:39,701 Gingerbread pancakes, Triple D, coming up. 206 00:07:39,868 --> 00:07:42,067 -It tastes like gingerbread. -They're not overwhelming. 207 00:07:42,234 --> 00:07:43,367 And the bananas in there. 208 00:07:43,367 --> 00:07:45,100 I've never had gingerbread pancakes anywhere else. 209 00:07:46,267 --> 00:07:47,701 That's the unique twist it has on, like, 210 00:07:47,868 --> 00:07:49,033 the traditional diner. 211 00:07:49,033 --> 00:07:52,167 It's exciting to switch it up and do something new. 212 00:07:52,334 --> 00:07:53,701 Veggie Reuben and fries in the window. 213 00:07:53,868 --> 00:07:56,000 Some of our new favorites are the beef queso. 214 00:07:56,167 --> 00:07:57,901 Grabbing chips for queso. 215 00:07:58,067 --> 00:08:01,667 [Kent] Austin, Texas, is made out of queso. 216 00:08:01,834 --> 00:08:03,701 -We put our shredded beef in. -I see it over here. 217 00:08:03,868 --> 00:08:04,968 [Ernie] We're gonna start with the beef. 218 00:08:05,133 --> 00:08:06,467 Water's already hot, ready to go. 219 00:08:06,634 --> 00:08:10,567 Tomato paste, yellow onions, paprika, chopped garlic, 220 00:08:10,734 --> 00:08:14,100 cumin and oregano, beef base, and some salt. 221 00:08:14,267 --> 00:08:16,267 We're gonna let this cook for about five hours. 222 00:08:16,434 --> 00:08:18,901 Pull it, shred it up, and get ready for our queso. 223 00:08:19,067 --> 00:08:21,200 We have a little extra melt here for the creaminess. 224 00:08:21,367 --> 00:08:24,367 Feathered shredded Jack cheese, jalapenos and serranos, 225 00:08:24,534 --> 00:08:28,000 tomatoes and diced green chilies, whole milk. 226 00:08:28,167 --> 00:08:30,501 Forty-five minutes, then it's gonna be ready to go. 227 00:08:30,667 --> 00:08:32,067 Here's the shredded beef. 228 00:08:32,234 --> 00:08:34,767 We'll add the queso, pico de gallo, 229 00:08:34,934 --> 00:08:37,300 and a sliced, fanned avocado. 230 00:08:37,467 --> 00:08:38,801 Queso's on point. 231 00:08:38,968 --> 00:08:42,601 It often happens that people order the appetizer and realize 232 00:08:42,767 --> 00:08:43,767 that's all they eat. 233 00:08:43,934 --> 00:08:45,868 I got that shredded beef queso for ya. 234 00:08:46,033 --> 00:08:47,801 It just has this fantastic texture. 235 00:08:47,968 --> 00:08:51,267 The avocado, pico de gallo, it just all combines. 236 00:08:51,434 --> 00:08:53,868 Very familiar, but a new take on queso. 237 00:08:55,367 --> 00:08:56,667 Y'all doing OK? 238 00:08:56,834 --> 00:08:58,100 Nice to see you again. 239 00:08:58,267 --> 00:09:00,767 As I've grown up, Austin's been changing so much, 240 00:09:00,934 --> 00:09:02,767 so something that's been really important to me has been 241 00:09:02,934 --> 00:09:05,167 finding those places that feel like home, 242 00:09:05,334 --> 00:09:07,100 and I've really found that here. 243 00:09:07,267 --> 00:09:09,400 The guests love you, your community loves you, 244 00:09:09,567 --> 00:09:10,901 your team loves you. 245 00:09:10,901 --> 00:09:13,100 As I'm the mayor of Flavortown, you're the mayor of Magnolia, 246 00:09:13,267 --> 00:09:15,167 and you still got the smile. Keep it up, my friend. 247 00:09:15,334 --> 00:09:16,701 -[Kent] Adios. -God, that was good. 248 00:09:19,167 --> 00:09:20,367 Coming up in Reno, Nevada... 249 00:09:20,534 --> 00:09:21,467 Let's go, boys. 250 00:09:21,634 --> 00:09:23,667 -...a fun-loving family... -[laughing] 251 00:09:23,834 --> 00:09:25,467 Come down when they're all here. It's like a dinner show. 252 00:09:25,634 --> 00:09:28,100 ...who aren't playing when it comes to their char-b-que. 253 00:09:28,267 --> 00:09:30,100 To create a complex flavor, you're gonna have to do 254 00:09:30,267 --> 00:09:31,400 some complex things. 255 00:09:31,567 --> 00:09:33,934 -Ribs going down. -Wow. 256 00:09:36,400 --> 00:09:38,467 2 Now, you always hear me talking about my family on Triple D, 257 00:09:38,634 --> 00:09:40,167 and there's something about families 258 00:09:40,334 --> 00:09:41,567 and the restaurant business. 259 00:09:41,567 --> 00:09:43,801 Well, I hear there's a place here, south of Reno, Nevada, 260 00:09:43,968 --> 00:09:45,234 that's got a great story. 261 00:09:45,234 --> 00:09:47,567 It's a dad that's got a long history in the meat business, 262 00:09:47,734 --> 00:09:50,601 his three sons and his wife, and what they're turning out is 263 00:09:50,767 --> 00:09:53,767 something you haven't seen, at least since 2019, 264 00:09:53,934 --> 00:09:55,868 when I first came to visit this joint. 265 00:09:56,033 --> 00:09:58,567 And years later, Ed Ferencik and his family 266 00:09:58,734 --> 00:10:01,667 are still smoking, grilling, and on a roll. 267 00:10:01,834 --> 00:10:04,300 This is Butcher's Kitchen Char-B-Que. 268 00:10:04,467 --> 00:10:06,267 Order up, brisket sandwich. 269 00:10:06,434 --> 00:10:08,267 Char-B-Que is one of the best barbecue places 270 00:10:08,434 --> 00:10:09,267 I've ever been to. 271 00:10:09,434 --> 00:10:10,667 Ribs going down. 272 00:10:10,667 --> 00:10:13,000 With the family atmosphere and the highest-quality meat, 273 00:10:13,167 --> 00:10:14,367 it wins on all fronts. 274 00:10:14,534 --> 00:10:15,868 Let's go, boys! 275 00:10:15,868 --> 00:10:18,467 [patron] When we came in and we saw Guy's picture on the wall, 276 00:10:18,634 --> 00:10:20,067 we knew it had to be good. 277 00:10:20,234 --> 00:10:23,000 [Guy] But you know what I didn't expect to find was personality 278 00:10:23,167 --> 00:10:24,868 just as big as the flavor. 279 00:10:25,033 --> 00:10:25,868 Come down when they're all here. 280 00:10:26,033 --> 00:10:27,234 It's like a dinner show. 281 00:10:27,400 --> 00:10:29,167 You know, he always says, "Two Eds are better than one." 282 00:10:29,334 --> 00:10:31,367 -Sometimes I say, "Not when you're father and son." -Yeah. 283 00:10:31,534 --> 00:10:33,300 Uh, but to be able to spend the time like 284 00:10:33,467 --> 00:10:35,000 this as our family, it's been great. 285 00:10:35,167 --> 00:10:37,067 The big guy, I mean, he's just always cracking jokes. 286 00:10:37,234 --> 00:10:40,767 I'm gonna let my freak flag fly today, guys, so look out! 287 00:10:40,934 --> 00:10:42,467 One order of rib tips. 288 00:10:42,634 --> 00:10:45,000 I was the guy that said, "Meat candy for the rib tips." 289 00:10:45,167 --> 00:10:46,267 -And so... -Meat candy. 290 00:10:46,434 --> 00:10:48,667 And Guy came in and had the same thing. 291 00:10:48,834 --> 00:10:50,100 OK, what do we have to do, boss? 292 00:10:50,267 --> 00:10:51,601 This is gonna be our house rub. 293 00:10:51,767 --> 00:10:55,167 Kosher salt, chili powder, paprika, brown sugar, 294 00:10:55,334 --> 00:10:57,801 curry powder, black pepper, onion powder. 295 00:10:57,968 --> 00:11:00,767 He's got every single thing on the shelf. 296 00:11:00,934 --> 00:11:03,367 -Onion flake, garlic powder. -[both] Garlic flake. 297 00:11:03,534 --> 00:11:04,767 [Ed Sr.] Celery seed. 298 00:11:04,767 --> 00:11:06,868 Would it be easier to say the things that you didn't put 299 00:11:07,033 --> 00:11:08,567 in here? -Stick with the script, Guy. 300 00:11:08,734 --> 00:11:11,868 Marjoram, fennel, crushed red pepper, oregano, cumin, 301 00:11:12,033 --> 00:11:14,601 basil, parsley, thyme. -And a little thyme. 302 00:11:14,767 --> 00:11:17,467 This is the spare rib cut off of the baby-back rib. 303 00:11:17,634 --> 00:11:20,167 [Ed Sr.] That's a rib tip. Three hours of smoke. 304 00:11:20,334 --> 00:11:22,567 We jus 'em up, cook 'em in the oven, 305 00:11:22,734 --> 00:11:23,801 get a proper char on 'em. 306 00:11:25,567 --> 00:11:28,000 Wow! Tender is an understatement. 307 00:11:28,167 --> 00:11:29,467 Straight-up gangster. 308 00:11:29,634 --> 00:11:32,467 He chided me a little bit about all the ingredients. 309 00:11:32,634 --> 00:11:34,467 It's like 97 steps, all right? 310 00:11:34,634 --> 00:11:36,100 It's like the tango of barbecue. 311 00:11:36,267 --> 00:11:37,601 To create a complex flavor, 312 00:11:37,767 --> 00:11:40,100 you're gonna have to do some complex things. 313 00:11:40,267 --> 00:11:41,200 Meatloaf's going on the grill. 314 00:11:41,367 --> 00:11:42,267 [patron] The smoked meatloaf -- 315 00:11:42,434 --> 00:11:43,968 that's definitely one of my favorites. 316 00:11:44,133 --> 00:11:46,267 Kind of like what your mom made, but better. 317 00:11:46,434 --> 00:11:49,000 I'm gonna show you how we make our beef and pork meatloaf. 318 00:11:49,167 --> 00:11:52,801 Red pepper, thyme, onion powder, salt, 319 00:11:52,968 --> 00:11:58,100 parsley, oregano, celery seed, black pepper, white pepper, 320 00:11:58,267 --> 00:12:00,801 mustard powder, to an egg wash. 321 00:12:00,968 --> 00:12:02,400 Now we're gonna add the barbecue sauce 322 00:12:02,567 --> 00:12:03,801 that we made with Guy. 323 00:12:03,968 --> 00:12:05,567 -Ketchup, soy sauce, -Worcestershire. 324 00:12:05,734 --> 00:12:07,667 Worcestershire sauce, 325 00:12:07,834 --> 00:12:10,501 apple cider vinegar, guajillo paste, 326 00:12:10,667 --> 00:12:12,467 pineapple chunks and fish sauce. 327 00:12:12,634 --> 00:12:13,767 I didn't see that one coming. 328 00:12:13,934 --> 00:12:16,767 [Ed Sr.] Liquid smoke, lemon juice, oil. 329 00:12:16,934 --> 00:12:19,100 -[Guy] Garlic. -[Ed Sr.] Sea salt, cumin, 330 00:12:19,267 --> 00:12:21,200 mustard powder, white pepper, 331 00:12:21,367 --> 00:12:25,100 paprika, cayenne, black pepper, and some onion powder. 332 00:12:25,267 --> 00:12:26,567 [Guy] OK. 333 00:12:26,734 --> 00:12:28,767 Next, we're gonna add our house-made breadcrumbs. 334 00:12:28,934 --> 00:12:32,100 We're making a panade, so what we have here is we sautéed 335 00:12:32,267 --> 00:12:34,767 red pepper, green pepper, scallion, onion, 336 00:12:34,934 --> 00:12:38,167 celery, carrot, and garlic. Get 'em into a paste. 337 00:12:38,334 --> 00:12:42,467 Add this to our panade, into our beef-pork blend. 338 00:12:42,634 --> 00:12:44,000 And we're gonna roll it from here. 339 00:12:44,167 --> 00:12:45,667 Go to the smoker. 340 00:12:45,834 --> 00:12:47,767 Just got these off the smoker from Big Ed. 341 00:12:47,934 --> 00:12:50,601 I'm the finish guy. Let's get this on the grill. 342 00:12:51,968 --> 00:12:54,167 This is our beef and pork blend smoked meatloaf sandwich. 343 00:12:56,267 --> 00:12:57,667 The meatloaf's super good as a sandwich. 344 00:12:57,834 --> 00:12:58,901 The spices they put in there. 345 00:12:59,067 --> 00:13:00,067 You can see the wood-fire grill. 346 00:13:00,234 --> 00:13:01,868 It just really enhances all the food. 347 00:13:02,033 --> 00:13:04,667 We're not just the barbecue. We're the Char-B-Que. 348 00:13:04,834 --> 00:13:07,100 That enables us to do other things, 349 00:13:07,267 --> 00:13:09,167 such as the filet mignon sandwich. 350 00:13:09,334 --> 00:13:11,267 Now, you're bringing in PSMO tender. 351 00:13:11,434 --> 00:13:13,567 I have a tool that I invented for piercing. 352 00:13:13,734 --> 00:13:15,000 It's called The Impressor. 353 00:13:15,000 --> 00:13:18,267 We get e-mails all the time about my dad's Impressor tool. 354 00:13:18,434 --> 00:13:21,200 Every time the show airs, I sell 100 of 'em. 355 00:13:21,367 --> 00:13:23,501 It's 60 razor blades, spring-loaded. 356 00:13:23,667 --> 00:13:25,167 Gonna cut through the connective tissue, 357 00:13:25,334 --> 00:13:26,667 the things that make meat tough. -Right. 358 00:13:26,667 --> 00:13:29,167 [Ed Sr.] But it also is great for fast marinating and brining. 359 00:13:29,334 --> 00:13:30,868 Why don't we turn this into an infomercial? 360 00:13:31,033 --> 00:13:33,968 [Ed Sr.] Gonna add a little marinade and let 'em soak. 361 00:13:34,133 --> 00:13:35,501 Cook it, cover with provolone. 362 00:13:36,767 --> 00:13:39,400 Peppers and onions and pepperoncinis. 363 00:13:41,868 --> 00:13:43,100 [Guy] This is what you want in a steak sandwich. 364 00:13:43,267 --> 00:13:45,167 -The real deal. -Thank you. 365 00:13:45,334 --> 00:13:48,000 After we shot Triple D, every weekend we see people 366 00:13:48,167 --> 00:13:50,200 from out of town that make the little pilgrimage 367 00:13:50,367 --> 00:13:51,400 to taste our food. 368 00:13:51,567 --> 00:13:53,300 Boneless pork spare rib sandwich in the window. 369 00:13:53,467 --> 00:13:55,300 [patron] Who would even think to take the bones out of the ribs, 370 00:13:55,467 --> 00:13:57,267 put 'em on a sandwich? Money! 371 00:13:57,434 --> 00:13:59,200 We're starting with regular spare rib. 372 00:13:59,367 --> 00:14:01,100 The same rub I did with Guy. 373 00:14:01,267 --> 00:14:02,767 We're gonna go to the smoker with these. 374 00:14:02,934 --> 00:14:04,234 About three hours. 375 00:14:04,234 --> 00:14:07,000 Add a little rib jus and cook 'em a little farther so we can 376 00:14:07,167 --> 00:14:10,067 extract the bones. Get 'em going onto the grill. 377 00:14:11,100 --> 00:14:12,601 All right, now we got a nice char. 378 00:14:12,767 --> 00:14:14,467 Top it with our little house-made slaw. 379 00:14:14,634 --> 00:14:16,400 Start with a mayonnaise base, sour cream, 380 00:14:16,567 --> 00:14:18,567 fresh-squeezed lemon juice, apple cider vinegar, 381 00:14:18,734 --> 00:14:21,901 mustard, paprika, cayenne, white sugar, 382 00:14:22,067 --> 00:14:25,567 salt, mustard powder, white pepper, parsley, 383 00:14:25,734 --> 00:14:29,167 celery seed, garlic powder, black pepper, onion powder. 384 00:14:31,467 --> 00:14:33,167 And that's our boneless pork spare rib sandwich. 385 00:14:34,767 --> 00:14:36,100 I call it a six-napkin sandwich. 386 00:14:36,267 --> 00:14:38,601 The slaw makes it so flavorful. 387 00:14:38,767 --> 00:14:40,200 [Ed Jr.] Cajun shrimp po'boy in the window. 388 00:14:40,367 --> 00:14:42,267 There's no better place to eat in this city. 389 00:14:42,434 --> 00:14:44,400 [Ed Jr.] All of our family is super proud and excited about 390 00:14:44,567 --> 00:14:45,868 just our success here at the restaurant. 391 00:14:46,033 --> 00:14:48,667 Our goal as a team now is to get one more at least 392 00:14:48,834 --> 00:14:50,100 and then potentially grow from there. 393 00:14:50,267 --> 00:14:52,667 [Ed Sr.] My plan for retirement is real simple. 394 00:14:52,834 --> 00:14:54,767 I'm not gonna sit home and watch the grass grow 395 00:14:54,934 --> 00:14:58,100 because I'm getting up every day and doing what I love. 396 00:14:58,267 --> 00:15:00,067 -Super impressed. -Speaking of Impressors. 397 00:15:00,067 --> 00:15:03,200 -[all laugh] -He's out of control. 398 00:15:05,667 --> 00:15:08,267 Up next, a Triple D classic in New Orleans... 399 00:15:08,434 --> 00:15:09,701 Chapalupas Chapaluti. 400 00:15:09,868 --> 00:15:11,000 ...passing the baton... 401 00:15:11,167 --> 00:15:12,567 [Tommy] We bought it from Sam and Cindy, 402 00:15:12,734 --> 00:15:14,167 who were ready to retire. 403 00:15:14,334 --> 00:15:16,367 ...but hanging tight to their tradition. 404 00:15:16,534 --> 00:15:18,567 Got the eggplant Napoleon appetizer. 405 00:15:18,734 --> 00:15:19,868 Not a combination you see every day. 406 00:15:20,033 --> 00:15:21,234 No. 407 00:15:23,701 --> 00:15:25,267 2 Here in New Orleans, there's plenty of famous 408 00:15:25,434 --> 00:15:27,167 restaurants that are just packed with tourists. 409 00:15:27,334 --> 00:15:30,000 But if you live here, you need your own places to go, you know, 410 00:15:30,167 --> 00:15:31,667 that the-out-of-towners don't know about. 411 00:15:31,834 --> 00:15:34,367 Like this corner spot I discovered back in 2009 412 00:15:34,534 --> 00:15:36,767 that's been serving the locals for decades. 413 00:15:36,934 --> 00:15:38,467 And now the word has spread, 414 00:15:38,634 --> 00:15:40,367 and its new owners have expanded. 415 00:15:40,534 --> 00:15:42,701 But they're still keeping the tradition alive. 416 00:15:42,868 --> 00:15:44,000 This is Joey K's. 417 00:15:46,467 --> 00:15:47,868 I got a meatloaf in the window. 418 00:15:48,033 --> 00:15:51,467 Joey K's serves comfort food, and it's just delicious. 419 00:15:51,634 --> 00:15:53,267 It has a lot of New Orleans culture. 420 00:15:53,434 --> 00:15:56,100 All right, folks, I have the jambalaya. 421 00:15:56,267 --> 00:15:58,267 I was here the first time Guy came here. 422 00:15:58,434 --> 00:16:00,667 I've been coming here for 15, 16 years. 423 00:16:00,834 --> 00:16:04,100 The owners back then enjoyed a boom in the business 424 00:16:04,267 --> 00:16:06,000 after it aired on TV. 425 00:16:06,167 --> 00:16:08,100 [Guy] That's Sam and Cindy Farnet, 426 00:16:08,267 --> 00:16:11,167 who since handed over their keys to Amanda and Tommy Spain. 427 00:16:11,334 --> 00:16:13,000 We bought it from Sam and Cindy, 428 00:16:13,167 --> 00:16:14,567 who were ready to retire. 429 00:16:14,734 --> 00:16:15,968 [Guy] Had you been in the restaurant business? 430 00:16:16,133 --> 00:16:16,968 -Never. -No. 431 00:16:17,133 --> 00:16:18,467 -Nope. -Ever. 432 00:16:18,634 --> 00:16:20,367 I think what made it so good is that they had no 433 00:16:20,534 --> 00:16:22,767 preconceived notions about how a restaurant should be. 434 00:16:22,934 --> 00:16:24,367 I think it turned out perfectly. 435 00:16:24,534 --> 00:16:26,400 I need a lamb shank and a brisket. 436 00:16:26,567 --> 00:16:28,300 When Guy was here, he had the brisket, so I knew 437 00:16:28,467 --> 00:16:29,567 I had to try it. 438 00:16:29,734 --> 00:16:31,200 I'm about to do a beef brisket, but first Imma 439 00:16:31,367 --> 00:16:33,767 make a dry rub. Kosher salt, black pepper. 440 00:16:33,934 --> 00:16:35,868 [Guy] A little paprika, granulated garlic. 441 00:16:36,033 --> 00:16:38,367 Yes, and some whole thyme. Sweet basil. 442 00:16:38,534 --> 00:16:39,767 I'm gonna mix that up right here. 443 00:16:39,934 --> 00:16:41,868 This here is like a barbecue dry rub. 444 00:16:42,033 --> 00:16:43,501 Now, we got the brisket with the cap on. 445 00:16:43,667 --> 00:16:44,801 And what are we gonna do with this one? 446 00:16:44,801 --> 00:16:46,067 [Darren] We're gonna put a little olive oil on it, 447 00:16:46,234 --> 00:16:47,667 sprinkle some on it. -Rub it in? 448 00:16:47,834 --> 00:16:48,868 [Darren] Yeah, rub it in. 449 00:16:48,868 --> 00:16:50,467 Then Imma flip it over, coat the other side, 450 00:16:50,634 --> 00:16:52,400 and put it on a flat top for about ten minutes. 451 00:16:52,567 --> 00:16:53,801 -Sear it? -Yeah, each side. 452 00:16:53,968 --> 00:16:55,667 Anything gonna go in there with that? 453 00:16:55,834 --> 00:16:58,000 [Darren] Onion, bell pepper. I'll lift this up. 454 00:16:58,167 --> 00:17:00,367 -And a little secret ham paste. -[Guy] Ham paste? 455 00:17:00,534 --> 00:17:01,701 -Yeah. -A little bit of water, 456 00:17:01,868 --> 00:17:03,567 put some foil over it. -[Darren] Lock it down. 457 00:17:03,734 --> 00:17:05,067 350, four hours. 458 00:17:05,234 --> 00:17:06,701 Four hours. This would be falling apart. 459 00:17:08,000 --> 00:17:10,300 -Let's see it. -Cut it for ya. 460 00:17:10,467 --> 00:17:11,767 [Guy] I didn't even know that you needed a knife. 461 00:17:11,934 --> 00:17:13,167 You could have just looked at it, and it would have 462 00:17:13,334 --> 00:17:14,400 fallen apart. Look at that. 463 00:17:14,567 --> 00:17:15,901 That is tender. Whoa. 464 00:17:17,000 --> 00:17:17,868 -Mm. -Oh, yeah. 465 00:17:18,033 --> 00:17:19,200 That's tasty, man. 466 00:17:19,367 --> 00:17:20,300 To this day, people still come 467 00:17:20,467 --> 00:17:22,000 in asking what Guy had to eat. 468 00:17:22,167 --> 00:17:23,567 Fortunately, not much has changed here. 469 00:17:23,734 --> 00:17:26,267 So we are still able to provide them most of the things. 470 00:17:26,434 --> 00:17:28,167 -Now, what do you have? -[patron] Eggplant Napoleon. 471 00:17:28,334 --> 00:17:31,267 Stacks of eggplant, the shrimp, and crawfish. 472 00:17:31,434 --> 00:17:33,267 -Not a combination you see every day? -No. 473 00:17:33,434 --> 00:17:37,000 So our eggplant Napoleon, it's one of our most popular dishes. 474 00:17:37,167 --> 00:17:39,100 I'm gonna start by putting the eggplant in the flour, 475 00:17:39,267 --> 00:17:42,167 dip it in the egg wash, and this is Italian breadcrumbs. 476 00:17:42,334 --> 00:17:44,467 The shrimp are gonna go into the egg wash, then cornmeal 477 00:17:44,634 --> 00:17:47,701 fish fry, seasoned with Cajun seasoning, and into the fryer 478 00:17:47,868 --> 00:17:49,100 for two or three minutes. 479 00:17:49,267 --> 00:17:51,100 Now we're gonna make the crawfish cream sauce. 480 00:17:51,267 --> 00:17:53,601 First, we put in the butter, some flour to make the roux, 481 00:17:53,767 --> 00:17:56,901 crab boil, it's all the most popular Cajun spices. 482 00:17:57,067 --> 00:17:59,667 Beef base, cream. So the crawfish are already 483 00:17:59,834 --> 00:18:01,868 cooked, a little bit of white wine, 484 00:18:02,033 --> 00:18:03,400 stir it till it gets creamy. 485 00:18:03,567 --> 00:18:06,000 Start with a pile of four shrimp, eggplant, four more 486 00:18:06,167 --> 00:18:09,367 shrimp, one more eggplant medallion, four more shrimp, 487 00:18:09,534 --> 00:18:11,300 and then the last eggplant medallion. 488 00:18:11,467 --> 00:18:12,601 Here's our large shrimp. 489 00:18:12,601 --> 00:18:14,200 Then we're gonna put the rest of the shrimp around 490 00:18:14,367 --> 00:18:17,367 the outside, our crawfish cream sauce, green onion, 491 00:18:17,534 --> 00:18:18,667 parsley around the edge, 492 00:18:18,834 --> 00:18:20,100 and this is our eggplant Napoleon. 493 00:18:21,200 --> 00:18:23,400 The fried eggplant is very crispy and light, 494 00:18:23,567 --> 00:18:25,067 and it's layered together, which makes, 495 00:18:25,234 --> 00:18:26,901 like, a unique bite each time. 496 00:18:27,067 --> 00:18:30,567 The sauce on it is very rich, and when you're biting down, 497 00:18:30,734 --> 00:18:33,100 you taste these nice, crispy shrimp. 498 00:18:33,267 --> 00:18:34,367 The eggplant's nice and tender. 499 00:18:34,534 --> 00:18:35,501 -[Darren] Yes. -[Guy] That's good eating. 500 00:18:35,667 --> 00:18:37,501 We got the eggplant Napoleon appetizer. 501 00:18:37,667 --> 00:18:39,767 Here at Joey K's, we like to name our dishes after 502 00:18:39,934 --> 00:18:41,100 the surrounding streets. 503 00:18:41,267 --> 00:18:44,400 Napoleon is the cross street, and when Guy was here, 504 00:18:44,567 --> 00:18:46,067 he had the trout Tchoupitoulas. 505 00:18:46,234 --> 00:18:48,501 Trout with the shrimp and the crab meat. 506 00:18:48,667 --> 00:18:50,200 Chapalupas. Chapaluti. 507 00:18:50,367 --> 00:18:52,467 We still have the trout Tchoupitoulas, but we changed 508 00:18:52,634 --> 00:18:54,267 the name to Gulf Fish Tchoupitoulas. 509 00:18:54,434 --> 00:18:55,767 It's a really nice, light dish. 510 00:18:57,667 --> 00:19:00,067 I love Joey K's 'cause I've been coming here since I was 511 00:19:00,234 --> 00:19:03,167 just a few months old. I like the catfish. 512 00:19:03,334 --> 00:19:05,100 The mac and cheese is really good. 513 00:19:05,267 --> 00:19:06,868 The voodoo catfish with the crawfish mac. 514 00:19:07,033 --> 00:19:09,601 [patron] Voodoo catfish is fried, lightly breaded. 515 00:19:09,767 --> 00:19:13,000 The macaroni with the crawfish, it's a beautiful dish. 516 00:19:13,167 --> 00:19:15,000 Now we're making our voodoo Catfish 517 00:19:15,167 --> 00:19:16,667 with crawfish mac and cheese. 518 00:19:16,834 --> 00:19:19,601 The whole filet of fresh Louisiana catfish is gonna go 519 00:19:19,767 --> 00:19:22,067 into the white flour. Now it goes into the egg wash. 520 00:19:22,234 --> 00:19:25,601 And then seasoned corn flour, and it's gonna go into 521 00:19:25,767 --> 00:19:28,567 the fryer at 350 degrees for about eight minutes. 522 00:19:28,734 --> 00:19:30,467 Now we're gonna make the crawfish mac and cheese. 523 00:19:30,634 --> 00:19:31,801 Melt the butter. We're gonna add 524 00:19:31,968 --> 00:19:33,801 the diced onion, green pepper, 525 00:19:33,968 --> 00:19:36,367 red pepper, flour, and next we're gonna add 526 00:19:36,534 --> 00:19:41,467 the cream, salt, garlic powder, black pepper, onion powder, 527 00:19:41,634 --> 00:19:45,067 paprika, sweet basil, white pepper, a little bit of 528 00:19:45,234 --> 00:19:48,501 oregano, thyme, chicken base, sharp cheddar cheese. 529 00:19:48,667 --> 00:19:50,000 Now we just have to get the noodles hot 530 00:19:50,167 --> 00:19:52,167 and the crawfish hot that's already been cooked, 531 00:19:52,334 --> 00:19:53,601 and then it should be ready to serve. 532 00:19:53,767 --> 00:19:55,367 We pulled the catfish out of the fryer, 533 00:19:55,534 --> 00:19:57,367 the crawfish mac and cheese, some green onion, 534 00:19:57,534 --> 00:19:59,567 lemon right on top, and here's our voodoo catfish 535 00:19:59,734 --> 00:20:01,667 with the crawfish mac and cheese. 536 00:20:01,834 --> 00:20:04,167 Catfish is very light. Melts in your mouth. 537 00:20:04,334 --> 00:20:07,667 The crawfish mac and cheese is super creamy, and it got that 538 00:20:07,834 --> 00:20:09,868 kick to it, you know? It's so good. 539 00:20:10,033 --> 00:20:11,367 What's the future? What's gonna happen? 540 00:20:11,534 --> 00:20:13,501 Of course he wants to expand, and of course I say, 541 00:20:13,667 --> 00:20:15,000 "No, I don't need to do that. -[Guy] We're doing enough. 542 00:20:15,167 --> 00:20:16,200 We're fine. This is good." 543 00:20:16,200 --> 00:20:17,667 No, 'cause he just wants to build something. 544 00:20:17,834 --> 00:20:20,000 [Tommy] After Triple D came, the business exploded. 545 00:20:20,167 --> 00:20:23,200 We expanded the bar and added a whole back dining room. 546 00:20:23,367 --> 00:20:25,801 It's a very good atmosphere and a very fun time 547 00:20:25,968 --> 00:20:27,968 every time I come. -And the name of that is? 548 00:20:28,133 --> 00:20:30,200 -Trout Tchoupitoulas. -Tchoupitoulas. 549 00:20:30,367 --> 00:20:31,968 -You gotta spell that. -I can. 550 00:20:32,133 --> 00:20:33,901 You know how I spell it? Wrong every time. 551 00:20:34,067 --> 00:20:35,200 [patron laughs] 552 00:20:36,100 --> 00:20:37,868 -How's the cheesesteak? -A minute on the eggplant. 553 00:20:38,033 --> 00:20:39,300 -Keep up the good work. -Heard. 554 00:20:39,467 --> 00:20:41,667 [Guy] Just goes to show you these Triple D places 555 00:20:41,834 --> 00:20:43,501 really are just like family. 556 00:20:43,667 --> 00:20:46,100 And we'll keep shaking the Triple D family tree next 557 00:20:46,267 --> 00:20:47,868 time on Triple D Nation. 558 00:20:48,033 --> 00:20:49,167 What's going on with your bacon? 559 00:20:49,334 --> 00:20:52,100 -It's good. -Mmm. 560 00:20:52,267 --> 00:20:54,367 Good? I like it. 561 00:20:54,534 --> 00:20:56,000 What's that over there? 562 00:20:56,167 --> 00:20:59,067 -Which? -Oh. 563 00:20:59,234 --> 00:21:00,267 That worked, actually.