1
00:00:01,102 --> 00:00:02,401
You know people are asking me
all the time,
2
00:00:02,403 --> 00:00:04,837
"Hey Guy, that one joint
you checked out
in that one city
3
00:00:04,938 --> 00:00:06,705
when you're doing Triple D,
how they doing?"
4
00:00:06,707 --> 00:00:08,507
You know, I don't know.
We should check it out.
5
00:00:08,509 --> 00:00:10,509
[engine roaring]
6
00:00:10,511 --> 00:00:13,545
[Guy] Over the years,
I've seen and tasted it all
7
00:00:13,614 --> 00:00:15,514
This is ridiculous, dude.
8
00:00:15,516 --> 00:00:17,616
[Guy] But it turns out, it w
always the beginning.
9
00:00:17,618 --> 00:00:19,752
Cause Triple D joints
have been growing up
10
00:00:19,820 --> 00:00:21,954
and we're going back
to see what's cooking.
11
00:00:23,057 --> 00:00:24,823
[Guy]
Like on this trip...
12
00:00:24,825 --> 00:00:26,125
Burgers are found...
13
00:00:26,127 --> 00:00:28,160
-That's ten patties?
-Yup.
14
00:00:28,228 --> 00:00:30,963
-And you'll eat this?
-[all chanting]
15
00:00:30,965 --> 00:00:32,398
...all over the nation.
16
00:00:32,400 --> 00:00:34,933
That's on golden meat pond.
17
00:00:34,935 --> 00:00:38,404
[Guy] There's a Cali inspire
Chorizo burger
at Blue Ash, Ohio.
18
00:00:38,406 --> 00:00:40,939
-You're speaking my language.
-Yeah, that's good.
19
00:00:40,941 --> 00:00:45,544
[Guy] A goat cheese and
strawberry jam packed
double decker in Nashville.
20
00:00:45,646 --> 00:00:47,413
It's hot but not too hot.
21
00:00:47,415 --> 00:00:49,448
[Guy]
And in Ann Arbor, Michigan,
22
00:00:49,517 --> 00:00:51,717
Patty's any which way
you want.
23
00:00:51,719 --> 00:00:55,120
I think there's about
two million combinations
you can get.
24
00:00:55,122 --> 00:00:56,622
[Guy] From giant size...
25
00:00:56,624 --> 00:00:58,924
Baby burger, mommy burger.
26
00:00:58,926 --> 00:01:00,959
...to a Chili Size Combo.
27
00:01:00,995 --> 00:01:03,862
That's going big Triple D.
28
00:01:03,931 --> 00:01:08,300
[Guy] Familiar faces,
new places and
more off the hook flavors.
29
00:01:08,302 --> 00:01:10,202
This is Triple D Nation.
30
00:01:15,209 --> 00:01:18,944
Texas has it's Brisket.
California has Tacos.
31
00:01:18,946 --> 00:01:21,947
Memphis has barbeque.
New England has chowder.
32
00:01:21,949 --> 00:01:26,819
What does Cincinnati have?
That's right,
Cincinnati style chili.
33
00:01:26,821 --> 00:01:29,588
There has been a big debate,
who made it first
and who makes it best?
34
00:01:29,590 --> 00:01:31,757
Well, everybody
has their opinion.
35
00:01:31,826 --> 00:01:33,692
[Guy]
But back in 2010,
36
00:01:33,694 --> 00:01:37,229
it seemed like the whole tow
could agree that this place
was doing it right.
37
00:01:37,231 --> 00:01:40,432
And now, they got
two locations as proof.
38
00:01:40,501 --> 00:01:43,202
It's right here.
Blue Ash Chili.
39
00:01:48,008 --> 00:01:49,942
You got a six-way up
in the window for you.
40
00:01:49,944 --> 00:01:52,611
Blue Ash Chili is the best
Cincinnati chili in town.
41
00:01:52,613 --> 00:01:56,515
I saw the episode of Triple D,
and I thought they
did this place justice.
42
00:01:56,517 --> 00:01:58,917
Nick and Charlene bought it.
Turned it around and made it
43
00:01:58,919 --> 00:02:01,120
just an outstanding
local institution.
44
00:02:01,122 --> 00:02:03,122
It's been around as long
as I've been here.
45
00:02:03,724 --> 00:02:05,224
[Guy] Actually longer.
46
00:02:05,226 --> 00:02:08,327
Because when Nick and
Charlene Insco
bought this place
47
00:02:08,329 --> 00:02:11,130
and the recipe back in 2005
48
00:02:11,132 --> 00:02:14,733
it's been turning out chili
since 1969.
49
00:02:14,801 --> 00:02:17,836
I had the opportunity to buy
a restaurant that's
an icon to the city,
50
00:02:17,905 --> 00:02:19,337
it's just priceless.
51
00:02:19,339 --> 00:02:21,440
[Guy] Blue Ash has been her
since 69. And everybody know
52
00:02:21,509 --> 00:02:22,941
-it and everybody loves it.
-Correct.
53
00:02:22,943 --> 00:02:25,110
You haven't changed
the recipe, you continue
doing the same way.
54
00:02:25,112 --> 00:02:26,311
[Both]
Yes.
55
00:02:28,115 --> 00:02:29,515
-What's up, buddy?
-How you doing?
56
00:02:29,517 --> 00:02:31,216
-How long's it's been?
-13 years.
57
00:02:31,218 --> 00:02:33,619
[Guy] I love Cincinnati chili.
We make that at home.
58
00:02:33,621 --> 00:02:35,287
-It's good.
-It's not good,
it's outstanding.
59
00:02:35,289 --> 00:02:36,822
And it's one
of my favorite things.
60
00:02:36,824 --> 00:02:38,289
[Nick]
Got a Blue Ash Chili it's way.
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00:02:38,291 --> 00:02:41,360
Cincinnati chili's just
pretty unique.
It's got a good balance
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00:02:41,461 --> 00:02:42,661
of spicy and sweet.
63
00:02:42,730 --> 00:02:45,631
A hint of cinnamon,
some beef.
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00:02:45,633 --> 00:02:48,100
We start of 100 pounds
of ground beef.
65
00:02:48,102 --> 00:02:49,367
-100 pounds?
-Yup.
66
00:02:49,369 --> 00:02:50,836
-[Guy] Fresh ground.
Never frozen?
-[Nick] Correct.
67
00:02:50,938 --> 00:02:53,205
-Filled up with water.
-We'll just stir it
to a slurry.
68
00:02:53,207 --> 00:02:55,040
Now, we add
salt, garlic powder.
69
00:02:55,042 --> 00:02:56,842
-How long is it gonna cook?
-Two hours.
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00:02:56,944 --> 00:03:00,312
You have never seen
a 100 pounds of meat boil.
71
00:03:00,314 --> 00:03:02,114
-So, now what goes in?
-Now, we put in the onions.
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00:03:02,116 --> 00:03:04,216
-Tomato paste.
-That will put some
nice color in this.
73
00:03:04,218 --> 00:03:05,717
And then chili spice mix.
74
00:03:05,785 --> 00:03:09,721
[Guy] Paprika, tomato powder,
cumin, black pepper,
cinnamon, salt.
75
00:03:09,723 --> 00:03:12,090
-Correct.
-But you won't
tell me the portions.
76
00:03:12,092 --> 00:03:13,525
You got that right.
Just stir it up.
77
00:03:13,527 --> 00:03:16,061
-How long does this go?
-It's gonna go about
a hour and a half.
78
00:03:16,129 --> 00:03:18,964
Now, we're gonna go ahead
open up the lid and
put in the soy mix.
79
00:03:18,966 --> 00:03:22,534
The soy mix is water and...
and that's gonna help
tighten the chili up.
80
00:03:22,603 --> 00:03:24,603
Correct. Right now,
we'll go ahead
and stir for another
81
00:03:24,605 --> 00:03:26,338
45 minutes and allow
sleep overnight.
82
00:03:26,440 --> 00:03:28,140
Two-Way chili coming up.
83
00:03:28,142 --> 00:03:31,443
The chili's always been a
Two-Way, Three-Way, Four-Way
and a Five-Way Cincinnati.
84
00:03:31,545 --> 00:03:32,811
Five-Way chili.
85
00:03:32,813 --> 00:03:35,547
You go anywhere in Cincinnati,
say I wanna Five-Way
86
00:03:35,649 --> 00:03:37,716
I'm getting spaghetti,
I'm getting the chili,
I'm getting the onions,
87
00:03:37,718 --> 00:03:39,785
-I'm getting beans,
I'm getting cheese.
-[Nick] Correct.
88
00:03:39,787 --> 00:03:41,620
All right, guys.
Make it a Six-Way.
89
00:03:41,622 --> 00:03:44,323
-Six-Way, dude.
With the jalapeno's on top.
-Yep, incredible.
90
00:03:44,325 --> 00:03:46,325
You can't get that
anywhere else in the city.
91
00:03:46,327 --> 00:03:47,626
It'll be a Six-Way brother.
92
00:03:47,628 --> 00:03:49,962
Start off with spaghetti,
chili, onions, kidney beans.
93
00:03:49,964 --> 00:03:51,430
We're gonna top it off
with cheese.
94
00:03:51,432 --> 00:03:52,698
Whoa, whoa!
95
00:03:52,700 --> 00:03:54,199
[indistinct]
96
00:03:54,201 --> 00:03:55,901
Just went from
ridiculous to crazy.
97
00:03:55,903 --> 00:03:57,269
Will have a bite right there.
98
00:03:57,271 --> 00:04:00,038
Um...
The chili has
a unique spice to it.
99
00:04:00,107 --> 00:04:02,307
The onions are nice and fresh.
Having the beans in there,
100
00:04:02,309 --> 00:04:04,810
there's a texture that you
expect to see in chili.
101
00:04:04,812 --> 00:04:06,945
-But the beans are
a little bit more whole.
-Right.
102
00:04:06,947 --> 00:04:09,414
Then, we put a ridiculous
amount of cheese on it.
103
00:04:09,416 --> 00:04:10,949
That's a great way
to do chili.
104
00:04:10,951 --> 00:04:13,952
-I could eat that six or
seven times a week.
-[both chuckle]
105
00:04:14,021 --> 00:04:17,456
We're probably doing
1,500 to 2,000 covers
of chili a day.
106
00:04:17,524 --> 00:04:19,157
Now that's doubled.
At least.
107
00:04:19,226 --> 00:04:21,893
My favorite is a Two-Way
because it's just
like a classic
108
00:04:21,895 --> 00:04:24,830
but the menu has a really
wide variety of food.
109
00:04:24,832 --> 00:04:26,932
Plating up the Chorizo burger.
110
00:04:27,034 --> 00:04:28,934
-What do we have it?
-Our Chorizo burger.
111
00:04:28,936 --> 00:04:31,703
[Nick] We do pepper jack
cheese on it.
house made guacamole.
112
00:04:31,705 --> 00:04:33,405
House made chipotle sauce
on it--
113
00:04:33,407 --> 00:04:35,841
Now, you're speaking
my language. You know you got
a delving into my...
114
00:04:35,909 --> 00:04:40,045
-I know--
-Chipotle, Northern California
and Avocado.
115
00:04:40,047 --> 00:04:41,647
We're gonna go ahead and take
our ground beef and
116
00:04:41,748 --> 00:04:43,615
we're gonna incorporate in
with our chorizo.
117
00:04:43,617 --> 00:04:45,550
Put a little butter
down the grill.
118
00:04:45,619 --> 00:04:47,819
Go ahead and grab our
hand burger bun.
119
00:04:47,821 --> 00:04:48,954
[sizzling]
120
00:04:50,057 --> 00:04:51,423
Pepper jack cheese.
121
00:04:51,425 --> 00:04:53,925
Turn it out, give a good melt.
122
00:04:53,927 --> 00:04:55,861
We serve it with our
house made chipotle sauce.
123
00:04:55,929 --> 00:04:57,629
Peppers with our sauce.
124
00:04:57,631 --> 00:05:00,432
A cup of mayonnaise
We'll go ahead
and blend it up.
125
00:05:02,403 --> 00:05:04,603
Fold that in to our remaining
amount of mayonnaise.
126
00:05:04,605 --> 00:05:06,905
Freshly squeezed lemon juice
kinda cut it.
127
00:05:06,907 --> 00:05:09,207
Now, we're gonna go ahead and
add a little bit of sauce
to our buns.
128
00:05:10,010 --> 00:05:11,810
And place this
on the bun here.
129
00:05:11,812 --> 00:05:13,845
And we're gonna top it off
with our house made guacamole.
130
00:05:14,948 --> 00:05:16,615
Here we have
our chorizo burger.
131
00:05:21,055 --> 00:05:23,088
Little bit of cheese,
little bit of tomato.
132
00:05:23,090 --> 00:05:24,623
A little freshness
coming through that.
133
00:05:24,625 --> 00:05:27,592
But the ratio to our chorizo
to your burger is spot on.
134
00:05:29,963 --> 00:05:32,564
I could be eating this
on Northern California
or Southern California
135
00:05:32,599 --> 00:05:35,334
I would not be expecting
to eat this in Cincinnati.
136
00:05:35,402 --> 00:05:38,003
-But it's dynamite.
-Good, glad you like it.
Thank you.
137
00:05:38,005 --> 00:05:40,038
Got chorizo burger
on the grill, guys.
138
00:05:40,040 --> 00:05:42,407
It's got a little bit
of zip in it.
A little spice to it.
139
00:05:42,409 --> 00:05:45,410
Then it cools it off
with the guac.
It's delicious.
140
00:05:45,412 --> 00:05:48,413
-You should come with like
nine napkins out.
-[laughs]
141
00:05:48,415 --> 00:05:50,916
[Nick] Got a meatloaf and
a chorizo burger
on the window.
142
00:05:50,918 --> 00:05:53,218
-How's biz? Give me a rundown.
-Business is good.
143
00:05:53,220 --> 00:05:55,787
The biggest thing that has
occurred to us in
the past few years is
144
00:05:55,789 --> 00:05:59,024
our original location has
to be knocked down.
So, we had to relocate.
145
00:05:59,026 --> 00:06:02,060
Since 69. All the souls
that walked through
that building.
146
00:06:02,129 --> 00:06:03,995
-All that history.
-History gone.
147
00:06:03,997 --> 00:06:06,398
So, the new place you did.
How far away
from the original location?
148
00:06:06,400 --> 00:06:09,801
It was down headed.
We've opened
a new location Tri-County
149
00:06:09,803 --> 00:06:11,870
which is in Springdale, Ohio.
We got a food truck.
150
00:06:11,872 --> 00:06:14,906
Only works on
private bookings, wedding,
receptions that kind of thin
151
00:06:14,908 --> 00:06:17,342
-What a wedding to go to.
-Right?
152
00:06:17,444 --> 00:06:19,845
Come on in down,
feed the whole wedding.
153
00:06:19,946 --> 00:06:22,647
[Guy] Coming up,
there's a lot more
to dive into...
154
00:06:22,749 --> 00:06:26,518
here at the Carnivore festival
come on in and bob
for ham hocks,
155
00:06:26,520 --> 00:06:28,487
including Mom's meatloaf.
156
00:06:28,489 --> 00:06:31,056
It's close to what my mom used
to make that I found anywhere.
157
00:06:33,227 --> 00:06:35,727
[Guy] I'm about 15 miles
north of Cincinnati,
158
00:06:35,729 --> 00:06:39,297
at Blue Ash Chili,
getting a little
history lesson.
159
00:06:39,299 --> 00:06:42,401
So, you bought in 2005,
I was there in 2010.
160
00:06:42,403 --> 00:06:44,803
-Yep.
-And here we are now
at 2000 whatever.
161
00:06:44,805 --> 00:06:47,406
-22.
-Boy, I'm telling you
time flies.
162
00:06:47,408 --> 00:06:50,041
Are you still making it
in that big hot tub--
163
00:06:50,043 --> 00:06:51,510
Meat on golden pond.
Yep.
164
00:06:52,012 --> 00:06:54,746
Wow, dude.
165
00:06:54,782 --> 00:06:57,716
Here at the vegetarian
baptismo program...
166
00:06:57,718 --> 00:07:01,520
Here at the Carnivore festival
come on in and
bob for ham hocks.
167
00:07:01,522 --> 00:07:03,555
That's on golden meat pond.
168
00:07:03,624 --> 00:07:06,158
Playing it the movie theatre
in flavor town.
169
00:07:06,259 --> 00:07:10,562
Meat on golden pond is in
flavor town. So, when we make
the big flavor town map...
170
00:07:10,664 --> 00:07:12,097
-Yeah.
-I'm gonna have to make,
171
00:07:12,099 --> 00:07:13,832
gotta do little
flavor burst. All right.
172
00:07:14,701 --> 00:07:16,601
[Nick]
Turkey and beef double-decker.
173
00:07:16,603 --> 00:07:19,438
The menu is bigger.
They've expanded it a ton.
174
00:07:19,506 --> 00:07:21,206
[Nick] Bowl of chicken
florentine out.
175
00:07:21,208 --> 00:07:25,310
They have a variety
of literally everything that
you could possibly want.
176
00:07:25,312 --> 00:07:26,745
[Nick]
Mom's meatloaf down the grill.
177
00:07:26,814 --> 00:07:29,114
Mom's meatloaf is great.
It's close to what
my mom used to make
178
00:07:29,116 --> 00:07:30,849
as I've found anywhere.
179
00:07:30,951 --> 00:07:33,718
-Walk me through the meatloaf.
-So, the meatloaf we start off
with an 80-20
180
00:07:33,720 --> 00:07:35,454
fresh, never frozen
ground beef.
We throw in oats.
181
00:07:36,056 --> 00:07:38,223
Diced onion.
182
00:07:38,225 --> 00:07:41,059
We mix tomato juice and eggs,
sort off make a slurry.
183
00:07:41,061 --> 00:07:42,627
Salt, little bit of pepper.
184
00:07:42,629 --> 00:07:46,231
We throw in like a somewhere
to like a steak seasoning
in there.
185
00:07:48,402 --> 00:07:49,767
Blend it all together
very well.
186
00:07:51,905 --> 00:07:54,506
We're incorporating our
tiny bread crumbs
into our meatloaf,
187
00:07:54,508 --> 00:07:56,441
we go ahead and cap with it
before we put it in the oven.
188
00:07:57,444 --> 00:07:58,710
What are we glazing it with?
189
00:07:58,712 --> 00:08:00,979
[Nick] We actually glaze with
our own house made sauce.
190
00:08:00,981 --> 00:08:04,883
We use ketchup, brown sugar,
mustard, worcestershire sauce.
191
00:08:04,885 --> 00:08:07,118
Blend this all together.
Incorporate really well.
192
00:08:07,120 --> 00:08:09,721
It goes back into
the oven for 30 minutes.
193
00:08:09,723 --> 00:08:12,123
We slice it up and
we're gonna put
on our griddle.
194
00:08:12,125 --> 00:08:14,726
Put some more meatloaf sauce
on our meatloaf.
195
00:08:14,728 --> 00:08:16,962
Got one last flip here and
it'll be ready to go.
196
00:08:16,997 --> 00:08:19,364
-Quality ingredients.
Handled the right way.
-Absolutely. Yep.
197
00:08:19,399 --> 00:08:21,867
Not over-cooked.
Real simple straight forward.
198
00:08:21,935 --> 00:08:24,636
Simple and straight forward
'cause that's all
a meatloaf can be right?
199
00:08:24,738 --> 00:08:26,338
Plating up the Mom's meatloaf.
200
00:08:26,439 --> 00:08:30,609
Mom's meatloaf is so good.
It's very light,
really delicious.
201
00:08:30,611 --> 00:08:33,945
It's the right amount
of flavor without being
too over powering.
202
00:08:34,014 --> 00:08:35,514
Always outstanding.
203
00:08:35,516 --> 00:08:37,649
Got a Cincinnatian
up in the window.
204
00:08:37,718 --> 00:08:39,518
What's the future
for Blue Ash?
205
00:08:40,254 --> 00:08:41,686
Ah, you know what...
206
00:08:41,688 --> 00:08:43,822
-Keep it strong,
keep it running and...
-That's right.
207
00:08:43,824 --> 00:08:45,223
Keep it strong,
doing it right.
208
00:08:45,225 --> 00:08:46,958
What's the next step?
What're you guys gonna do?
209
00:08:47,026 --> 00:08:50,295
Hopefully we continue to grow,
improve the menu and open up
additional locations.
210
00:08:50,297 --> 00:08:53,098
This is exactly why you are
a Triple D OG.
211
00:08:53,100 --> 00:08:56,001
The way you're doing it.
The story that you had.
212
00:08:56,003 --> 00:09:00,906
[Guy] The passion.
The history that you
kept going since 69.
213
00:09:00,908 --> 00:09:03,341
All of those
were components that
214
00:09:03,443 --> 00:09:06,778
establish kind off what
the criteria was
to become Triple D joint.
215
00:09:06,780 --> 00:09:09,347
-Congrats, brother.
Very happy for you.
-Thank you, appreciate it.
216
00:09:11,451 --> 00:09:13,118
[Guy]
Up next in Nashville...
217
00:09:13,120 --> 00:09:14,286
You're gonna get in there.
Aren't you?
218
00:09:14,288 --> 00:09:15,320
Breakfast...
219
00:09:15,322 --> 00:09:16,955
That banana bread
always hits the stop.
220
00:09:16,957 --> 00:09:18,356
-[Guy] Lunch.
-Mm-hmm.
221
00:09:18,425 --> 00:09:19,925
[Guy]
And a Long Life salad.
222
00:09:19,927 --> 00:09:21,726
I understand why you call
a long life salad.
223
00:09:21,728 --> 00:09:24,529
-You need to have a long life
to be able to make it.
-Yes.
224
00:09:30,337 --> 00:09:33,138
So, I'm about ten minutes from
downtown Nashville, Tennessee.
225
00:09:33,206 --> 00:09:35,106
Now, a lot of people think
of Nashville,
what do they think?
226
00:09:35,108 --> 00:09:37,309
They think, great music,
killer barbeque.
227
00:09:37,311 --> 00:09:41,313
But you know what there's
another side, the collective
mix of people that live here.
228
00:09:41,315 --> 00:09:45,984
That's why there's a joint
that's serving up a really
funky, unique healthy menu.
229
00:09:45,986 --> 00:09:48,620
[Guy]
And since I was there in 2013,
230
00:09:48,622 --> 00:09:52,057
this spot still serving up
a healthy dose of delicious.
231
00:09:52,125 --> 00:09:55,427
Just in a location.
That's three times bigger.
232
00:09:55,429 --> 00:09:57,529
You gotta check out
Phat Bites.
233
00:10:00,834 --> 00:10:02,500
Mac and cheese.
234
00:10:02,502 --> 00:10:05,737
Last time the show was filmed,
I happen to see Guy.
235
00:10:05,839 --> 00:10:08,907
It just has a funky,
upbeat atmosphere.
236
00:10:08,909 --> 00:10:10,842
It's just a great place
to come in and eat.
237
00:10:10,944 --> 00:10:12,510
And then here I am today.
238
00:10:12,512 --> 00:10:14,212
This is a perfect place
for Triple D.
239
00:10:14,214 --> 00:10:18,216
Gourmet food but a
dive bar at the same time.
240
00:10:18,218 --> 00:10:23,388
The menu is so diverse
and the atmosphere,
there's nothing like it.
241
00:10:23,390 --> 00:10:26,858
[Guy] That's what you get wh
you get friendly,
funky and foody.
242
00:10:26,926 --> 00:10:29,227
All thanks to owner,
Julie Buhler.
243
00:10:29,229 --> 00:10:31,830
-Why do you call Phat?
-Pretty hot and tasty.
244
00:10:31,832 --> 00:10:35,233
And I wanted to have
fat sandwiches
in skinny salads.
245
00:10:35,335 --> 00:10:39,237
We have people who just wanna
eat healthy. We have people
who don't wanna eat healthy.
246
00:10:39,339 --> 00:10:41,106
We can make everybody happy
247
00:10:41,108 --> 00:10:44,442
Two 4/20's and a side
of Long-Life salad.
248
00:10:44,544 --> 00:10:48,413
I tried the Long Life salad.
All of it, she makes inhouse.
It's so delicious.
249
00:10:48,415 --> 00:10:50,649
All right so,
let's get into it.
Here we go, coming at you.
250
00:10:50,717 --> 00:10:52,317
All right.
Black eyed peas.
251
00:10:53,253 --> 00:10:55,253
Christmas lima beans,
black beans.
252
00:10:55,822 --> 00:10:57,722
Split lentils.
253
00:10:57,724 --> 00:10:59,991
-So, these are gonna
soak overnight.
-Now, next up?
254
00:10:59,993 --> 00:11:03,128
-We have to cook them now.
-You have to cook
them all individually.
255
00:11:04,765 --> 00:11:06,598
Okay. So, we got
all of our beans on.
256
00:11:06,600 --> 00:11:08,199
Now, we're gonna
make the vinaigrette.
257
00:11:08,201 --> 00:11:10,902
-Lemon peel, orange peel.
-Bunch of ginger.
258
00:11:11,972 --> 00:11:14,039
...just little
thick by itself.
259
00:11:14,041 --> 00:11:16,441
What yard sale
did you get that from?
260
00:11:16,510 --> 00:11:18,209
-It's just old. I like it.
-No.
261
00:11:18,211 --> 00:11:21,346
I can hear the one squirrel
in there peddling his
it's heart out.
262
00:11:21,415 --> 00:11:23,448
Okay. Now, I have to stop it.
Just one second.
263
00:11:24,317 --> 00:11:26,551
-Coconut oil?
-Coconut oil, yeah.
264
00:11:26,620 --> 00:11:28,153
This thing is not gonna be
able to make it.
265
00:11:28,221 --> 00:11:29,320
It will.
266
00:11:29,322 --> 00:11:30,722
[machine squeaking]
267
00:11:30,724 --> 00:11:32,791
Orange juice,
fresh leaves...
268
00:11:32,793 --> 00:11:34,626
-[Julie] Fresh lemon.
-And fresh leaves lemon.
269
00:11:36,430 --> 00:11:38,730
-Okay.
-And that's our vinaigrette.
Can I taste this?
270
00:11:38,732 --> 00:11:40,732
Yes.
It's very zesty.
271
00:11:41,101 --> 00:11:42,400
Oh, my gosh.
272
00:11:43,103 --> 00:11:44,335
Finally...
273
00:11:44,404 --> 00:11:46,638
We're almost
to the end of the journey.
274
00:11:46,740 --> 00:11:48,239
I understand why you call
Long Life salad.
275
00:11:48,341 --> 00:11:51,309
-You have to have a long life
to be able to make it.
-Yes.
276
00:11:51,311 --> 00:11:54,212
A whole garden
full of kale, beans.
277
00:11:54,214 --> 00:11:58,349
Quinoa, Christmas lima beans,
black eyed peas...
278
00:11:58,418 --> 00:12:01,820
-Cranberries, mangoes--
-[Guy] Golden raisins, plums.
279
00:12:01,922 --> 00:12:04,355
-Citrus vinaigrette.
-You're gonna get in there.
Aren't you?
280
00:12:07,227 --> 00:12:08,927
[Guy] Serve me up
a hand full of this.
281
00:12:10,931 --> 00:12:12,230
The crunch of the kale.
282
00:12:13,133 --> 00:12:14,499
The quinoa.
283
00:12:14,501 --> 00:12:16,801
The dried mango,
the cranberry.
284
00:12:16,803 --> 00:12:19,404
-If you did eat this
you would have a long life.
-Yes.
285
00:12:19,406 --> 00:12:22,006
-Killer, outstanding.
-Thank you.
Oh, I'm so glad you like it.
286
00:12:22,008 --> 00:12:24,442
Can I buy it by
the bath tub full?
287
00:12:24,544 --> 00:12:27,612
-You can. I'll sell it to you.
Yes.
-[both laughing]
288
00:12:27,614 --> 00:12:30,815
Long Life salad plate.
After that, we had to make
289
00:12:30,817 --> 00:12:33,952
a bus tub of that
Long Life salad everyday.
290
00:12:34,020 --> 00:12:35,486
[man]
Trashy Noods.
291
00:12:35,488 --> 00:12:38,690
My favorite thing about
Phat Bites is there's
a lot of variety.
292
00:12:38,692 --> 00:12:41,025
-[Julie] Black bean burger.
-The food is incredible.
293
00:12:41,027 --> 00:12:43,061
There's just so many
other things you can have.
294
00:12:43,130 --> 00:12:45,029
Two more minutes
on the 4/20 burgers.
295
00:12:45,031 --> 00:12:47,065
4/20 burgers always great.
296
00:12:47,100 --> 00:12:49,901
Our 4/20 burger is
two beef patties.
297
00:12:49,903 --> 00:12:53,104
And then I'm gonna top them
with goat cheese and
our caramelized onions.
298
00:12:54,508 --> 00:12:56,307
The strawberry chipotle jam.
299
00:12:56,309 --> 00:12:59,444
It's fresh strawberries,
cane sugar, salt.
300
00:12:59,513 --> 00:13:02,447
I'm gonna just let that
cook down for about
three hours.
301
00:13:02,549 --> 00:13:05,116
I'm gonna go ahead and put
my chipotle peppers in.
302
00:13:05,118 --> 00:13:06,417
It's hot but not too hot.
303
00:13:07,621 --> 00:13:10,321
A little bit of local lettuce
on a potato roll.
304
00:13:10,924 --> 00:13:12,423
And it's ready to go.
305
00:13:12,425 --> 00:13:14,392
-[man 1] 4/20 burger.
-[man 2] Thank you.
306
00:13:14,394 --> 00:13:18,563
4/20 burger has
two patties first of all.
And they're cooked perfectly.
307
00:13:18,632 --> 00:13:22,400
And then there's this
spicy delicious jam
that's sweet.
308
00:13:22,402 --> 00:13:23,601
Mm-hmm.
309
00:13:23,603 --> 00:13:25,603
There's a really good
late night menu.
310
00:13:25,605 --> 00:13:28,239
-[man] Breakfast bowl.
-Brunch is spectacular.
311
00:13:28,341 --> 00:13:29,807
[man] Big banana.
312
00:13:29,809 --> 00:13:33,211
It's banana bread, bacon.
It's everything you want
in a breakfast.
313
00:13:34,815 --> 00:13:39,751
Sugarcane sugar,
brown sugar, flour.
Stir it together a little bit.
314
00:13:39,820 --> 00:13:42,253
Nutmeg, cinnamon, salt.
315
00:13:42,355 --> 00:13:45,523
Ginger, baking soda,
baking powder.
316
00:13:46,960 --> 00:13:49,627
Sunflower oil.
I'm gonna mix my eggs.
317
00:13:51,731 --> 00:13:54,399
And I'm gonna zest an orange.
318
00:13:54,401 --> 00:13:57,402
And I'm just gonna
squeeze all the
juice out of it.
319
00:13:58,138 --> 00:14:00,004
Now, I wanna put
my bananas in.
320
00:14:00,006 --> 00:14:01,506
It's a good little workout.
321
00:14:01,508 --> 00:14:04,509
Now, I'm gonna add
the raisins in.
A little bit of mix.
322
00:14:04,511 --> 00:14:06,811
We're gonna put this
into our double boiler.
323
00:14:06,813 --> 00:14:09,047
There's our banana bread.
324
00:14:09,049 --> 00:14:12,550
I'm dipping it in just egg
and a little bit of cinnamon.
325
00:14:12,652 --> 00:14:15,520
Here we go.
Now, I'm just
gonna let it brown.
326
00:14:15,522 --> 00:14:18,823
We're ready to plate.
We're gonna
add our chopped bacon.
327
00:14:18,825 --> 00:14:21,659
A whole banana.
Fresh whipped cream.
328
00:14:21,728 --> 00:14:23,728
Our homemade vanilla syrup.
329
00:14:23,730 --> 00:14:25,964
And this is our Big Banana.
330
00:14:26,633 --> 00:14:28,700
[man]
We have the Big Banana.
331
00:14:28,702 --> 00:14:31,302
If you love French toast,
I would really recommend it.
332
00:14:31,304 --> 00:14:33,605
And then of course that
delicious bacon on the side
333
00:14:33,607 --> 00:14:37,041
So, you get a little bite
of the salty and the sweet.
Perfect!
334
00:14:37,077 --> 00:14:40,945
That banana bread
always hits the spot.
The portion size is on point.
335
00:14:41,047 --> 00:14:44,215
So, you definitely get
your breakfast,
sometimes your lunch too.
336
00:14:45,919 --> 00:14:47,819
[Julie] Mac and cheese
is ready for the burgers.
337
00:14:47,821 --> 00:14:50,655
The food is great and
the atmosphere is great and
338
00:14:50,724 --> 00:14:53,057
you can't miss
the big mural outside.
339
00:14:53,126 --> 00:14:55,860
We have seen some big Diners,
Drive-ins and
Dives set up before
340
00:14:55,929 --> 00:14:57,595
but nothing to this degree.
341
00:14:57,597 --> 00:14:59,229
It's going big Triple D.
342
00:15:01,201 --> 00:15:05,603
I loved the pizza art so much
that we had somebody
cut it off the wall
343
00:15:05,605 --> 00:15:07,205
and bring it
to my new location.
344
00:15:07,207 --> 00:15:08,907
This location is much bigger.
345
00:15:08,909 --> 00:15:12,110
So, there can be a lot of
music and there is a full bar.
346
00:15:12,112 --> 00:15:14,212
There's a patio outside.
347
00:15:14,214 --> 00:15:17,649
If I lived in Nashville,
I'd be by two to three times
a week to get this.
348
00:15:17,750 --> 00:15:19,417
Oh, I wished you lived here.
349
00:15:19,419 --> 00:15:20,952
[both laughing]
350
00:15:24,958 --> 00:15:27,859
[Guy] Coming up,
a burger joint
in Ann Arbor, Michigan.
351
00:15:27,928 --> 00:15:29,460
She has no idea what's coming.
352
00:15:29,529 --> 00:15:31,529
[Guy] With millions of ways
to make'em.
353
00:15:31,531 --> 00:15:33,131
No two burgers are alike.
354
00:15:33,133 --> 00:15:36,000
-I've got a double on onion.
-Quad onion with bacon.
355
00:15:36,002 --> 00:15:37,802
-What kind of cheese?
-Smothered in chili.
356
00:15:42,242 --> 00:15:45,109
So, when I'm cruising
the quarter of the
University of Michigan,
357
00:15:45,111 --> 00:15:47,078
in my Max 67 Camaro.
358
00:15:47,080 --> 00:15:49,714
A question comes to mind,
where should I eat?
359
00:15:49,716 --> 00:15:53,418
[Guy] And while the answer'
still the same,
the address is not.
360
00:15:53,420 --> 00:15:56,721
Because since I heated up
this burger haven in 2008,
361
00:15:56,723 --> 00:15:59,424
it's moved
to a bigger spot downtown.
362
00:15:59,426 --> 00:16:01,359
Now, if you ask anybody,
where to go?
363
00:16:01,428 --> 00:16:05,063
They'll say, you gotta roll
to Krazy Jim's Blimpy Burger.
364
00:16:09,002 --> 00:16:11,135
[man] Triple cheese
on your mushroom
on a Kaiser.
365
00:16:11,204 --> 00:16:13,838
Blimpy Burger's are great.
It's always the
hometown favorite.
366
00:16:13,940 --> 00:16:16,107
I saw Blimpy Burger on
Triple D
367
00:16:16,109 --> 00:16:19,010
and if Guy could go there,
I felt I should
be here as well.
368
00:16:19,012 --> 00:16:21,813
When I think of this place,
I think of the burgers
right off the bat.
369
00:16:21,815 --> 00:16:24,282
I think they're kind
of a classic.
370
00:16:24,284 --> 00:16:27,285
[Guy] A classic with
a crazy amount
of combinations,
371
00:16:27,287 --> 00:16:29,721
cooked up since
the early '50s.
372
00:16:29,723 --> 00:16:33,524
I think there's about
two million combinations
that you can get.
373
00:16:33,526 --> 00:16:36,661
[Guy] But only owner
Rich Magner, knows for sure
374
00:16:36,763 --> 00:16:38,629
Because he's been
in charge of making them.
375
00:16:38,631 --> 00:16:40,798
Since he bought
the joint in 93.
376
00:16:40,800 --> 00:16:42,033
Thanks for coming.
377
00:16:43,036 --> 00:16:45,436
Blimpy's all about
a custom burger.
378
00:16:45,505 --> 00:16:47,105
No two burgers are alike.
379
00:16:47,107 --> 00:16:48,840
I got a quad on onion
with bacon.
380
00:16:48,941 --> 00:16:50,908
This is triple with bacon.
381
00:16:50,910 --> 00:16:53,411
-Banana peppers.
-I've got a double on onion.
382
00:16:53,413 --> 00:16:56,848
-What are you gonna have?
-Ah, probably a double
with cheese.
383
00:16:56,916 --> 00:16:58,449
What kind of cheese?
384
00:16:58,551 --> 00:17:01,452
-Umm... Cheddar.
-What kind of bun?
385
00:17:01,521 --> 00:17:05,523
It starts with two patties
where you can have a triple,
quad or a quint.
386
00:17:05,525 --> 00:17:07,959
[Guy] The real foundation
you believe of this meat is
387
00:17:07,961 --> 00:17:09,961
-fresh ground by you everyday?
-[Rich] Yeah.
388
00:17:10,030 --> 00:17:11,629
Now, we're gonna
make them into the
389
00:17:11,631 --> 00:17:15,933
ten balls per pound which
is 1.6 ounces a ball.
390
00:17:15,935 --> 00:17:17,835
That's right.
Eight ounces for five.
391
00:17:17,904 --> 00:17:20,004
Which is 16 ounces for ten.
392
00:17:21,041 --> 00:17:23,107
We start by
giving a little smash.
393
00:17:23,109 --> 00:17:25,043
-What kind of bread
would you like?
-Kaiser.
394
00:17:25,045 --> 00:17:26,310
Anything grilled on it?
395
00:17:26,312 --> 00:17:29,347
Onion, mushroom,
bacons, salami, egg.
396
00:17:29,416 --> 00:17:31,015
And what would you like
on your burger?
397
00:17:31,017 --> 00:17:32,116
What condiments you want.
398
00:17:32,118 --> 00:17:36,020
Touch of..., mayonnaise
and yellow peppers.
399
00:17:36,022 --> 00:17:38,322
Been doing this since 1958.
400
00:17:38,324 --> 00:17:42,560
Let me get a double with
hot peppers, onions
on...
401
00:17:42,629 --> 00:17:45,029
I need a triple bacon,
sesame bun.
402
00:17:45,031 --> 00:17:46,864
She has no idea what's coming.
403
00:17:46,966 --> 00:17:51,702
Can I get a quint, onions,
peppers, bacon,
salami and mushrooms.
404
00:17:51,704 --> 00:17:54,038
Yes. If you get it,
you just eat it.
405
00:17:54,107 --> 00:17:57,208
-Oh!
-[laughing] Look at that.
406
00:17:57,210 --> 00:18:01,512
Baby burger, mommy burger,
go to the hospital burger.
407
00:18:01,514 --> 00:18:03,414
I don't know where
to post up on this thing.
408
00:18:04,217 --> 00:18:06,317
Mmm-hmm.
That meat...
409
00:18:08,088 --> 00:18:09,753
It's so tender.
410
00:18:09,755 --> 00:18:12,924
The beauty is layering it.
You get all your flavors
mingling just the right way.
411
00:18:14,627 --> 00:18:18,362
[Guy] We still get people
coming because they see us
on Triple D.
412
00:18:18,431 --> 00:18:20,598
That's been nice
and it's surprising
413
00:18:20,600 --> 00:18:23,601
how often that happens
even though it's been
so many years.
414
00:18:23,603 --> 00:18:26,437
[woman] It's in
a different location
from where it used to be bu
415
00:18:26,506 --> 00:18:27,905
it's pretty much
the same feeling.
416
00:18:27,907 --> 00:18:31,342
I first went to the
original location
when I was four or five.
417
00:18:31,444 --> 00:18:33,010
And then now I come
to this location.
418
00:18:33,012 --> 00:18:34,512
It's my favorite
restaurant in Ann Arbor.
419
00:18:34,514 --> 00:18:36,447
[man] Order up,
triple cheese, salami egg.
420
00:18:36,516 --> 00:18:39,817
The burgers here are great.
But the Chili Size Combo
is also excellent.
421
00:18:39,819 --> 00:18:41,752
You got a Chili Size Combo.
422
00:18:41,854 --> 00:18:44,956
It's a triple cheese burger.
Smothered in chili.
423
00:18:45,057 --> 00:18:49,627
Chili Size Combo is huge.
All kinds of chili,
tons of meat.
424
00:18:49,629 --> 00:18:51,629
And just over flowing.
425
00:18:51,631 --> 00:18:53,431
We start with the chili.
426
00:18:53,433 --> 00:18:59,537
So, here's our diced tomatoes,
tomato sauce, a half a can
of water in there.
427
00:18:59,606 --> 00:19:03,808
Chili powder, cumin,
garlic powder, basil leaf.
428
00:19:03,810 --> 00:19:06,310
To make it hot, we use
a little white pepper.
429
00:19:06,312 --> 00:19:08,713
Cayenne pepper,
and last is bay leaves.
430
00:19:08,715 --> 00:19:10,948
Five or six of them.
Stir that in.
431
00:19:11,918 --> 00:19:14,051
We're gonna
put in the red beans now.
432
00:19:14,153 --> 00:19:16,621
Put in the meat that
we browned up with the onions.
433
00:19:16,623 --> 00:19:19,757
And I'm gonna start
stirring that chili meat in.
434
00:19:19,825 --> 00:19:22,460
And our last ingredient
is the brown sugar.
435
00:19:22,562 --> 00:19:24,662
Let it simmer
for a couple of hours.
436
00:19:24,731 --> 00:19:26,631
I got three patties here.
437
00:19:26,633 --> 00:19:30,101
Every patty gets cheese and
you put them together.
438
00:19:30,103 --> 00:19:32,236
It's layered with
meat and cheese.
439
00:19:32,305 --> 00:19:34,539
So, the next thing
I'm gonna do
is put chili on this.
440
00:19:34,607 --> 00:19:36,440
And just spread it all over.
441
00:19:36,542 --> 00:19:40,011
Little bit of onion,
some banana peppers
and tomatoes.
442
00:19:41,814 --> 00:19:43,414
Pop the top bun on there.
443
00:19:44,250 --> 00:19:45,616
Give them a fork.
444
00:19:45,618 --> 00:19:47,351
Chili Size Combo for Kyle.
445
00:19:47,420 --> 00:19:50,354
It's scrumptious for people
who like a lot of meat.
446
00:19:50,456 --> 00:19:53,090
The chili is great.
It's a little spicy
but not too much.
447
00:19:53,092 --> 00:19:56,060
It was like an explosion
of flavor in my mouth.
448
00:19:56,162 --> 00:19:58,829
That's gonna leave me
full all day.
449
00:19:58,831 --> 00:20:00,965
I kinda wanna take some home.
450
00:20:01,000 --> 00:20:03,401
And have it later
as a second meal.
451
00:20:06,339 --> 00:20:08,606
People love to come
into Blimpy's and try to eat
452
00:20:08,608 --> 00:20:10,942
as many burgers
as they can eat.
453
00:20:11,010 --> 00:20:12,810
-That's ten patties?
-Yup.
454
00:20:12,812 --> 00:20:14,312
And you'll eat this?
455
00:20:14,314 --> 00:20:17,248
[all chanting]
Dave, Dave, Dave.
456
00:20:17,283 --> 00:20:20,218
Some girl showed up here
right here
on her 21st birthday.
457
00:20:20,220 --> 00:20:22,053
Looks like she wants
to have 21.
458
00:20:22,121 --> 00:20:25,156
I ate 21 Blimpy burgers
on my 21st birthday.
459
00:20:25,658 --> 00:20:27,225
[all chanting]
460
00:20:30,430 --> 00:20:32,630
Okay. That's it.
461
00:20:32,632 --> 00:20:33,731
Don't leave me hanging.
462
00:20:35,735 --> 00:20:37,935
All right guys,
meatloaf on the grill.
463
00:20:37,937 --> 00:20:40,605
Black Bean burger,
ready for the patio.
464
00:20:40,607 --> 00:20:42,640
That's it for this road trip
and don't you worry,
465
00:20:42,742 --> 00:20:44,809
we got plenty more joints
to look back on
466
00:20:44,811 --> 00:20:46,510
all over the Triple D Nation
467
00:20:48,648 --> 00:20:49,914
[both laughing]
468
00:20:52,051 --> 00:20:55,753
-That is the scariest thing...
-[all laughing]
469
00:20:56,956 --> 00:20:58,256
[man]
That's awesome.