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. 61 00:02:38,291 --> 00:02:41,360 Cincinnati chili's just pretty unique. It's got a good balance 62 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. 64 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. 70 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. 72 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.