Hey, everybody, I'm Guy Fieri and we're rolling out,
looking for America's greatest Diners, Drive-ins, and Dives
This trip...
Wow.
we're hanging with Food Network Super Chefs...
You got it, buddy. [laughs]
[Guy Fieri] ...showing off their stellar spots.
-Let's cook the rest of the menu. -Let's do that.
[Guy] We got Chef Michael Symon's Cleveland-style barbecue...
Design, discipline, execution, delicious.
So delicious, even Chef Marc Murphy's in on the action.
-[Guy] Well done, Murph. -[Michael Symon] Wow, you're the best.
[Guy] Plus, TOC 2 champ, Chef Maneet Chauhan.
-Ta-da! -It's done.
[Guy] Lighting up Nashville.
-It's giving me goosebumps. -[laughs]
[Guy] ...with her special Indian spin.
It's going to take it to the next level.
That's all right here, right now, on Triple D.
[opening theme music playing]
Chef Michael Symon, I love your Cleveland weather.
Ah, summer day in C-town, bud.
-[both laugh] -Well, tell me, what's happening?
What's new in the world?
-[Symon] Little bit of barbecue. -[Guy] And I love barbecue.
But do you love Cleveland barbecue?
[Guy] I didn't even know there was such thing as Cleveland barbecue.
-Teach me. -There is.
[Symon] Mabel's BBQ, buddy. You're gonna love it.
[cook] Beans with the turkey, regular potato with the pulled pork.
Mabel's is the best. I mean, this is where we come for barbecue in Cleveland.
[Guy] And it's just one of the 30 restaurants
Chef Michael Symon has opene around the country.
But at this joint,
he was sure to bring in a taste of his native tow
Give me the rundown. What is Cleveland barbecue?
[Symon] It's very inspired by Eastern Europe.
-[Guy] Which is part of your heritage. - Part of my heritage.
-Got it. -But really, part of Cleveland's heritage.
[Symon] So we have mustard barbecue, those Eastern European spice
All the wood is local fruit woods.
So that's how we do all of our smoking.
[Guy] So tell me about this dining room.
[Symon] They took inspiratio from the West Side Market.
Big thing here in Cleveland. West Side Market's a real big deal.
110-year old Eastern European market.
[Guy] This is massive.
I mean, everything you do, "eat more meat".
-[Symon] Yeah, it's really-- -Community tables.
Yeah, look at the bar. What's the bar?
-[Guy] It's a big cooler. -You got it, buddy! [laughs]
Listen, I've been looking forward to this for a long time.
Who are we cooking with?
[Symon] We're cooking with Joe, he's the chef here.
[Joe Fish] Spare ribs and greens, going to 16.
Symon and his people really put a lot of care into the product.
Everything just melts in your mouth.
I wanna introduce myself. Chef Joe, Guy Fieri. Nice to meet you.
Thank you. I, my buddy here.
Joe took over the chef of Mabel's.
I am excited to see what Cleveland barbecue is.
[Fish] Pork belly sandwich, table 20.
Pork belly's great. Smoked perfection.
[woman] Awesome sauce. It's got the mustard and the vinegar.
Really just tastes like Cleveland.
[Guy] All right, so what are we gonna make today?
We're gonna start by making our
-Cleveland-style barbecue sauce. -Okay.
[Fish] Into our apple cider vinegar, red onion.
Chipotles in adobo.
Oh, that old Eastern European chipotle.
-[laughs] -[Fish] Yup.
Staying to the roots, we are.
-[Fish] Got some bourbon. -[Symon] You okay with that?
-It was full before you got here. -[laughs]
[Fish] Garlic, Hungarian paprika, coriander seed, sugar.
We're gonna let it simmer and then we're gonna strain it.
So this is where all the Cleveland comes in,
right here with the Bertman Ball Park Mustard.
-All you have to say is "mustard", and I'm in. -[Fish] Okay.
[Symon] When you go to a ball game in Cleveland,
this is what's on all the dogs.
-That's my kind of mustard. Delicious. -[Symon] Right?
[Fish] A little molasses, yellow mustard, soy sauce, maple syrup,
black pepper, some salt, whisk this together.
-Now we're gonna marry the two? -We're gonna marry the two.
[Symon] We don't wanna get any on Guy's pretty shirt.
-[Guy] Peek-a-boo! -[all laughing]
This isn't like a thick, stick-to-your-ribs sauce,
-this is highlighting the richness of the meat. -I mean, dynamite.
[Fish] So we're gonna make our pork rub, here.
Kosher salt, black pepper, coriander,
Hungarian paprika, and celery seed.
-Celery seed and pork go incredibly well together. -[Fish] Mmm-hmm.
-[Fish] Our pork belly. -[Guy] Okay.
So we'll put the Cleveland-style barbecue sauce on it first,
this helps everything adhere.
Just from way up top.
Do the same thing on the other side here.
We season, we let the meat kinda naturally--
You Season with Authority?
I read Marc Murphy's book.
-Well, just hang on one second. Murphy? -[laughs]
[Symon] How does one season with authority?
Do you yell at the seasoning?
[all laughing]
[Marc Murphy] I do, or else it gets in trouble.
-All right. -[Guy] Chef Marc Murphy's here.
I've never seen seasoned from up high with authority.
That's gonna be a new book.
We season high, obviously, so it seasons evenly.
You know, this is gonna go in the smoker.
And as the moisture's coming out of the meat,
it starts to adhere to the seasonings,
-and that's where we get that beautiful bark, you know? -[Murphy] Fantastic.
-[Guy] What kind of wood we smoking with? -[Fish] Apple and cherry.
About four hours.
-[Guy] At what temp? -[Fish] 300 degrees.
-[Guy] 300? -[Fish] Yeah, we go hot and fast.
-Yeah, you do. Uh-- -We go hot, we go hot with belly and ribs,
we go slow with briskets.
[Fish] We're gonna make some coleslaw dressing.
Apple cider vinegar, mayonnaise, Bertman's mustar
white sugar, poppy seeds, salt.
My grandfather, who's Eastern European,
the dressing he always made for sale was a poppy seed dressing.
[Fish] Drizzle in this oil.
-[Murphy] Pour that in for you? -[Fish] Yeah, sure.
[Guy] Oh, so you drizzle with authority, also.
-[Symon] Look at that. Wow, you're the best. -[Guy] Well done, Murph.
[Fish] Assemble the slaw. So green cabbage, red cabbage,
cilantro, and shaved red onion.
-[Guy] Okay, and now some of the dressing. -[Fish] Yeah.
[Fish] That's it right there. And that's the coleslaw.
Delicious. I love a crunchy slaw.
-Now we put it together? -Yeah.
[Fish] Here's our cooked pork belly.
[Guy] There you go. Beautifu
-[Murphy] Can we have a, you know, preview? -[Symon] Yeah.
-[Symon] Here you go. -[Guy] Huh?
[Murphy] Ooh, that fat is so good.
-[Fish] We're just gonna sear this. -[Guy] Wow, that's good.
[Guy] I love the portion size.
-[Symon laughs] -[Fish] Maple and mustard glaze,
so it's got maple syrup, Bertman's mustard again,
whole grain mustard, little apple cider vinegar.
Little bit of coleslaw, pork belly sandwich.
[Guy] And collard greens?
Delicious. Nice and tender, but not soggy.
[Fish] All right, see if you can get it in there.
[Murphy] Mmm.
Everything is done in Michael Symon way.
Really appreciate the ingredients, really appreciate the histor
You are a real super Cleveland guy,
and it comes through in the sandwich.
I mean, it is barbecue, and it's got its own attitude and its own style.
The pork is cooked perfectly I love this 300-degree pork
You actually got some texture out of the fat, seasoned properly.
The little maple mustard vinegar that came on the end of it
was a nice little kiss.
And the slaw, crunchy enough, acidic enough...
[Murphy] Super balanced. It's really great.
[Fish] Pork belly coming up.
The pork belly is impeccable, so much flavor.
I mean, look at that boy.
It has a nice smoke to it, it's really good umami.
The coleslaw is the perfect combination. I can eat it on its own,
but in the sandwich, it is really killer.
I'm part Greek, so I like the Eastern European flavor.
-Okay. -I like the mustard flavor.
[waiter] Here's your giant beef rib.
When you order the beef rib, it tells everybody around you
that you didn't come to mess around.
-And I look like a guy that messes around. -No, you don't.
[man] And then you go and ea
Can you eat that rib before a night at the ballet?
-[laughs] -Do I look like I spend a lot of time at the ballet?
Sure, I don't like to judge.
[cook] Pulled pork and hot potato in the window.
[woman] It's one of my favorite places 'cause of the community tables,
great place for everyone to come in and just hang out, it's super casual.
This place represents what barbecue should be, in my opinion.
[Guy] I know Murphy has an agenda,
but Symon and I are gonna stick around,
Chef Joe's gonna take us through another of the 55 items on the menu
So, uh, don't go anywhere. We're hanging out,
Michael Symons, Mabel's BBQ, Cleveland. See you in a bit.
I'm gonna go drive the car around a couple times.
-Not again. Not again. -I'm only gonna drive it around the block--
-You got a ticket last time. -I might do some donuts in the parking lot. No.
-Haven't you yelled out the punchline at comedy clubs? -[laughs]
The meetings become a comedy club just 'cause of my laugh.
-[Symon] They're going just-- -No kidding, right?
Welcome back, Triple D, hanging out in snowy Cleveland with the one and only,
the legend himself, Chef Michael Symon.
We're here in Mabel's, named after his dog.
She was low and slow, we're low and slow, baby.
[cook] Pork ribs going on tray.
-How long you been coming here? -As long as it's been open.
[man] It's a Michael Symon restaurant in Cleveland, and it opens,
-they would-- -I, I concur.
In my opinion, it's the best barbecue spot in town.
[waitress] The loaded fried potatoes.
[man 2] I had loaded fried potatoes today, they're really great,
there's brisket on top, there's this cheese sauce...
I mean, you can't pass it up. Delicious.
Now we're moving into brisket.
-[Fish] Mmm-hmm. -[Symon] For the loaded potatoes.
We want, on the top, to be about a quarter inch of fat.
The majority of the fat is just on the top of the brisket.
You want to keep a decent amount of fat on there
because it renders when it smokes,
but you also don't want to leave so much fat on that
you kinda lose out on that bark a little bit.
-[Guy] Okay, let's get into dry rubbing it, Chef. -[Fish] All right.
-There's salt, black pepper, coriander, and celery seed. -[Guy] Okay.
[Fish] We're gonna hit it with our Cleveland-style barbecue sauce,
-[Guy] Little sticky. -[Fish] and our brisket rub
[Guy] We're gonna go how long on this, Chef?
12 hours at 250 degrees.
Now we're going to make the cheese sauce.
-Evaporated milk, -[Guy] Double boiler.
the cornstarch slurry, that'll thicken it up.
We got aged cheddar cheese, smoked gouda.
Let that cheese melt in there...
-Just making fondue, basically. -Right.
-[Fish] Some salt and that's it. -What are we into?
Pickled jalapenos.
Apple cider vinegar, sugar, garlic, kosher salt.
-[Fish] This is gonna come to a boil. -[Guy] Right.
[Fish] Add our jalapeno peppers,
turn the heat off, let it come down to room temperature,
and refrigerate it for at least three days.
Take them out, remove the seeds,
dice them into small dice for service.
-What kind of potato are we gonna use? -[Fish] Russet potatoes.
-We steam them and we cool them down, -[Guy] Okay.
[Fish] we par fry them.
All right, so we go for the potatoes to the brisket?
-[Symon] Go right under the cap and then down. -[Guy] Okay.
-Right. -So it'll be a mixture of both lean and fatty.
-[laughs] You gotta be quick. -[Fish] You wanna get in there?
[Fish] Grab some of that barbecue sauce so we can get the real, full effect, here.
This is where that barbecue sauce really shines.
That is real barbecue sauce,
-[Fish] Right? -because it is so rich and fatty.
-This is what I love, the little fatty bark. -[Guy] Uh-huh.
Design, discipline, execution, delicious.
You're like the Vince Lombardi of chefs. [laughs]
[Fish] Flash fry these potatoes really quick...
...season with salt.
-[Guy] That's my kind of fried potato. -They're super crunchy.
-[Fish] Chopped brisket, cheese sauce, scallions... -[Guy] And the jalapenos.
[Guy] The potatoes survive this
-and still crunch like it's a potato chip. -[Symon] Yes.
The brisket is championship brisket. It's tender, it's delicious.
The cheese sauce, sexy, velvety, creamy, you get that tang.
And then you top it off with the house-pickled jalapenos.
A little bit of acidity and that little heat stings through.
That's a discipline of Michael Symon restaurants,
and that's what you get in that dish.
I wanna try the whole menu. A giant meat tray.
[Fish] Loaded potato, 55.
Potatoes are super crispy, creamy, cheesy, we love it.
The fatty brisket's very buttery.
[man] Whoo! That's hot.
-Mabel's is the spot. -Keeps me coming back.
[Guy] What is this?
[Symon] It feeds a small family.
We have the Cleveland spicy kraut, it's called gnar gnar, delicious.
Then we have some sweet hot pickles.
Pastrami-rubbed beef rib.
The pastrami rub on that is money.
-[Symon] Regular kielbasa. -That's great kielbasa.
-[Symon] Pork ribs. -Little smoke ring on that.
Dynamite.
Then we have the pork butt, smoked turkey,
salt and vinegar pork crackling.
That teacher owns money.
Pit beans, little potato salad, little slaw,
and of course, we have the fatty brisket.
[Guy] So, this is the menu all combined into one.
[Symon] Except for sandwiches.
Buddy, you're owning this. It's delicious.
[Symon] I think the reason chefs love barbecue
is because there's so much technique and time that goes into it.
-And you can't hide it in sauce. -Nope.
[Guy] It speaks when it's naked like this.
It's the only thing on camera right now that looks good naked.
-[both laughing] -[Guy] Love you, brother. Thank you.
-You're a riot. All named after your dog. -[laughs]
Go figure.
Up next, Chef Maneet Chauhan going over the top in Nashville...
No wonder she's a TOC Season 2 champ.
...with a surprising bite..
You pour the water in the puff.
...and a small patty with huge personality.
It's big and ferocious and flavorful.
So I'm here in west Nashville to see a good friend of mine,
well, actually, I'm here in west Nashville to see a good friend of mine
who's an amazing chef.
well, actually, I'm here in west Nashville to see a good friend of mine
who's an amazing chef who also has four restaurants and a...
You know what?
I'm here in west Nashville to see a good friend of mine
who's an amazing chef who also has four restaurants and a brewery,
and also is the winner of Tournament of Champions 2
Come on, Guy! Are you going to be talking about me the whole day?
Let's go in and cook!
This is Maneet Chauhan, and this is Chaatable, Indian Street Food.
-[Guy] Yes, Chef, I'm coming right now. -Let's go, let's go.
[cook] Puchkas, sliders, samosa.
Chaatable is more than a restaurant. It's an experience.
[waiter] Your cauliflower thali.
[woman] As soon as you open the doors and walk in, it's like,
[trills] you're in India.
[Guy] Which is where the sto of this power couple,
Vivek Deora and Maneet Chauh began during college,
and continued with a worldwi journey through the restaurant biz.
-[Guy] How did we get ourselves to Nashville? -[Maneet Chauhan] Karma.
-[Guy] You guys drove in one karma or two? -[all laughing]
-So... ta-da. -[Guy laughing]
We came here and we just fell in love with the opportunity
that the city provided us.
One of the things that I get from the two of you,
is the ambassadorship that you have
about Indian food and Indian culture.
-Indian food is all about freshness. -[Guy] Right.
Capture the freshness and you've captured the soul.
Make it approachable, and that's what we've been doing.
Table 25, puchka up!
The puchka doesn't look like anything you've ever seen.
Has garbanzo beans in there with some potatoes,
then you pour over this really yummy cilantro chili water.
Kind of just, like, breaks in your mouth and it's really great.
[Guy] What are we making today?
Puchka. They are these semolina puffs,
minced cilantro water and tamarind chutney.
-Oh, so easy for you to say. -So easy.
For the filling, we start with some boiled potatoes which we have shredded.
-[Chauhan] Black garbanzo, boiled in salted water. -[Guy] Okay.
cilantro, roasted cumin powder,
a Kashmiri chili, which is an Indian chili.
Chaat masala.
The predominant flavor inside of this is...
Dried, raw mango powder, salt, sugar.
Mix it up, and our filling is ready.
And we're gonna make a dipping sauce for this?
Actually, two dipping sauces,
-tamarind chutney, -Okay.
and one will be a minced cilantro water.
-Ooh, I love good water dips. -[laughs]
[Guy] Come on down to Chaatable.
So we start with some fresh cilantro,
mint leaves, jalapeno, ginger, some lime juice,
-red chili powder, -[Guy] Right.
chaat masala, and some salt
-Ooh, and then the key component. -Water.
[Chauhan] That's it. We blend it.
This is Indian cola.
[Guy] You have all these great spices and herbs,
and then you just dump a soda in it.
When you taste it, you'll know why.
There is a residue effervescence.
-That was my college band! We were awesome. -[laughs]
-Ta-da! -It's done.
We're making a tamarind chutney.
So we're going to start by toasting some of the spices.
Canola oil, fennel seeds, coriander seeds, cumin seeds
Kashmiri mirch, or Indian red chili.
-And is that like a chili de arbol? -It is.
The spices need to dance. It's very important.
That's where they release their true potential and flavor.
-So right now-- -So we're gonna stop that cooking process.
-[Chauhan] By putting some ginger, some raisins, -[Guy] Got it.
tamarind water, jaggery.
[Guy] So that's Indian brown sugar.
[Chauhan] Chaat masala, black salt.
It is salt which has been extracted from a rock.
-Do you get the sulfur in it? -Wow.
It's like egg and salt.
And it just goes up into your nose.
[Chauhan] Tamarin pulp, wate
[Guy] We're gonna let this reduce...
Cool it, puree it, and that's it.
-So next thing we have to do is fill the... -Puchkas.
[Guy] Now, what are the puffs made of?
Semolina flour, whole wheat flour,
all-purpose flour, and rice flour.
Made into a dough, it's dehydrated,
and you fry them, and then when it's dropped, it does the poof.
[crunching]
-That's the way you make the opening, right? -Yes.
-So each one, Maneet has bitten into. -[laughs]
By adding all of these ingredients in it,
it's going to take it to the next level.
Black garbanzo and potato filling,
put the tamarind chutney in it.
-I already have the water over here, -[Guy] Got it.
put some micro cilantro at the base.
[Guy] Some little baby chickpeas.
[Chauhan] Some pomegranate, that's it.
So you pour it in the puff.
You pour the water in the puff.
Have it in a bite, otherwise you will be wearing it.
Okay.
-It is outstanding. It's giving me goosebumps. -[laughs]
There's so much flavor. I get tang, I get herbaceous,
I get spicy, I get great texture from that baby chickpea,
creaminess from the potato.
But it's the fun of the crunch.
It's kinda like you're eating a plastic Easter egg.
-And it doesn't hurt your mouth. -[laughing] What?
[Guy] As much fun as I made of the mint cilantro water,
the water's the bomb.
Mmm.
[waitress] Here's your puchka.
Those are just fun to prepare at your table.
[woman 1] And the filling with the garbanzo beans,
adds that kinda little bit of savoriness to the dish.
It just, like, [imitates explosion]
And the water that you pour in, I love it.
-[woman 2] Look at that. -[Guy] This is mine. Don't look at it.
[all laughing]
What is this? Do you guys know?
A thali. A plate, with a whole variety of different options.
You get this for a meal and get a little taste of everything.
[Chauhan] Tikka thali and apple beet salad.
This could be a one and done. It's so dynamite.
You could just...
-Mic drop. -[Chauhan] Call it a day?
Or do you have anything else for me?
-Yes, I do have something else. -[Guy] Ah, don't tell me.
[Guy] When everybody gets back, we'll let them kn what it's gonna be.
Hanging out at Chaatable, with the one and only TOC Champ 2,
Maneet. See you in a bit.
-Maybe just drop all of them. -Done.
Welcome back, Triple D's, hanging out in Nashville with the one and only,
-the champ of TOC 2. -[imitates drums]
Maneet and her husband Vivek have, uh, 85 restaurants here in Nashville,
16 breweries, and I also believe that she's the mayor.
-Very accurate, yes. Like, completely fact-checked. -Yeah, very accurate.
Four restaurants, a brewery...
A beer park with four breweries on it.
I knew I had my math wrong.
We're at Chaatable, Indian Street Food.
[waiter] You got the gobi with the coconut sauce,
and that's your sheermal bread.
You've walked into a little part of India in a pocket
of Nashville, which is totally unexpected
How do you describe it to your friends?
[woman] I would say there's something for everyone.
For my vegetarian friends, it's fantastic option.
I love meat, I'm eating the lamb sliders.
Two shammi kebab sliders up.
The lamb slider is like a kebab on a bun.
A complete package in one bite.
Your mouth kinda explodes with happiness.
We are going to be making shammi kebab sliders.
Traditionally, it's made with minced goat.
We are going to be making i with minced lamb.
The most important thing's the garam masala.
-[Guy] There are infinite numbers of masala. -[Chauhan] Yes.
-So based on the region, the garam masala changes. -Okay.
[Guy] This is the house garam masala.
[Chauhan] This is the house garam masala.
Cumin seeds, coriander seeds,
black peppercorn, black cumin seeds,
-[Guy] Okay. - bay leaf, whole red chili
-[Chauhan] some cloves. - Got it.
Green cardamom, star anise, black cardamom.
-Mace. Huh? -Yay!
[Chauhan] Nutmeg and cinnamo
Toast this off, the spices, the flavors are going to be released right now.
-[Guy] Oh, I can smell it. -And then we blend it.
-[Guy] Next step? -The lamb patties.
-[Guy] So, ground lamb. - Garam masala that we just made.
Crushed coriander powder, turmeric powder.
First time we've seen turmeric in the mix.
Paprika, shammi kebab masala.
This is a blend of coriander, mace,
cilantro, mint, cumin,
which gives it that quintessential kebab flavor.
My head hurts. This is like I'm cramming for a DMV test.
[Chauhan] Lemon juice, salt
ginger, some chopped mint, cilantro.
Marinate for a couple of hours.
-Cook it on the flat top, and now we're making a... -Chutney.
Start it with the yoghurt, some mint leaves, jalapeno?
-[Guy] You got it right. -Cilantro, scallions,
heavy hand it with the garli
Lime juice, salt.
Black salt. Who wants some of the egg salt? I do!
Roasted cumin powder, chaat masala.
We go ahead and blend it.
And the last thing we have is a slaw?
[Chauhan] Some mayo, Dijon mustard, apple cider vinegar,
black pepper, salt, green cabbage, red cabbage,
scallions, carrots, and red onions.
Got it. We gonna serve this on a roll?
[Chauhan] We are using Indian pao buns.
-Pow! -From Portugal.
-So that's the Portuguese influence. -Totally what I expected.
[Chauhan] The slaw, the shammi kebab goes right on top of it,
chutney, and more slaw.
[Guy] Impressed.
There's so much flavor goin on inside of this patty.
The little bit of heat, a little bit of acid,
a good amount of perfume
filling all the olfactory. Delicious bun.
-Simple for people to understand, -Yeah.
but inside of it, it's big and ferocious and flavorful.
And that is a dynamite dish.
[cook] Lamb sliders to the line, please.
This tastes like 15 things every bite you're taking.
The mint chutney and the onion slaw are a match made in heaven.
-[cook] Five Maggi noodle. -Okay, fantastic.
The second that those spices hit your mouth, it's over.
You're gonna be back week after week after week.
You're helping bridge things for people
so they can come to understand a little bit more about the flavors,
yet putting it in a package that everybody can kind of identify.
No wonder she's a TOC Season 2 champ. Maneet Chauhan.
-Excellent job. All right. -Thank you. Thank you so much.
Since I got a little bit of time, let's cook the rest of the menu.
[Chauhan] Let's do that.
So is this a great road trip or what?
But don't you worry, I got plenty more joints to find all over this country.
I'll be looking for you next time
on Diners, Drive-Ins, and Dives.
-[laughing] -Do you know one of the things that
I can't handle about Indian food in particular?
-Rose water. -Oh, rose water, yes.
The worst!
-So next time, I'll make you... -Don't you,
-don't you bring any... -a rose water egg scramble.
-[laughing] -Oh, boy.