1 00:00:01,102 --> 00:00:02,401 You know people are asking me all the time 2 00:00:02,403 --> 00:00:04,536 "Hey, Guy. That one joint you checked out in that one city 3 00:00:04,638 --> 00:00:06,705 when you were doing Triple D, how they doin'?" 4 00:00:06,707 --> 00:00:08,741 You know, I don't know. We should check it out. 5 00:00:10,745 --> 00:00:13,545 Over the years, I've seen and tasted it all 6 00:00:13,614 --> 00:00:15,414 This is ridiculous, dude. 7 00:00:15,416 --> 00:00:17,649 But it turns out, it was onl the beginning. 8 00:00:17,751 --> 00:00:20,652 'Cause Triple D joints have been blowin' up, and we're goin' back 9 00:00:20,721 --> 00:00:21,754 to see what's cooking. 10 00:00:23,224 --> 00:00:26,025 Like on this trip we're smokin' meat... 11 00:00:26,027 --> 00:00:28,027 Take a look at that! Mmm. 12 00:00:28,029 --> 00:00:31,430 ...and stuffin' cabbage, and rocking out with the classics. 13 00:00:31,432 --> 00:00:33,699 -All the greats. -[both] All the good stuff. 14 00:00:33,701 --> 00:00:36,201 [Guy] First, a Jewish deli in Palm desert... 15 00:00:36,203 --> 00:00:37,569 [Gordon Poster] Pastrami Reuben! 16 00:00:37,571 --> 00:00:40,339 [Guy] ...where the pastrami and brisket had me at hello 17 00:00:40,441 --> 00:00:42,107 -Give him privacy. -It's so good. 18 00:00:43,210 --> 00:00:44,609 And then in Clarkston, Michigan, 19 00:00:44,612 --> 00:00:47,546 where Kid Rock takes me to two of his hometown faves 20 00:00:47,648 --> 00:00:49,348 It's rock star delivering rock star. 21 00:00:49,417 --> 00:00:51,050 Where the mac and cheese is mac-ing... 22 00:00:51,118 --> 00:00:52,317 Let's mac it out. 23 00:00:52,319 --> 00:00:55,120 ...and the pizza and pot pie are piled high. 24 00:00:55,122 --> 00:00:56,855 Got the Woodshop pizza. 25 00:00:56,924 --> 00:00:58,256 You better come hungry. 26 00:00:58,258 --> 00:01:00,993 -I don't know why you don't weigh 400 pounds. -[chuckles] 27 00:01:00,995 --> 00:01:05,998 [Guy] Familiar faces, new places and more off the hook flavors. 28 00:01:06,000 --> 00:01:07,399 This is Triple D Nation. 29 00:01:14,241 --> 00:01:15,741 So I'm here in the Palm Springs area, 30 00:01:15,810 --> 00:01:18,610 actually Palm desert to be exact, for an awesome concert. 31 00:01:18,612 --> 00:01:20,612 And I fell into the same tra everybody does. 32 00:01:20,614 --> 00:01:22,147 I came to a town I hadn't been to 33 00:01:22,216 --> 00:01:24,116 and I didn't know where to eat. 34 00:01:24,118 --> 00:01:28,153 It was 2017 and I ended up finding this gem. 35 00:01:28,222 --> 00:01:30,456 Now I'm back for the same concert, 36 00:01:30,524 --> 00:01:32,324 and the same great food. 37 00:01:32,326 --> 00:01:33,659 This is Sherman's deli. 38 00:01:36,464 --> 00:01:37,996 Lox plate in the window. 39 00:01:37,998 --> 00:01:41,400 Sherman's reminds me of the Jewish deli food that I grew up with. 40 00:01:41,402 --> 00:01:43,035 Add the coleslaw, here we go! 41 00:01:43,137 --> 00:01:44,369 This is a Guy special. 42 00:01:44,371 --> 00:01:47,639 I saw Sherman's on Triple D because I was in the show. 43 00:01:47,708 --> 00:01:52,010 It's very representative of the best delis in the country. 44 00:01:52,012 --> 00:01:55,447 It's just a slice of California with a New York taste. 45 00:01:55,549 --> 00:01:58,951 The food's great. It's just based on family and tradition. 46 00:01:58,953 --> 00:02:01,353 [Guy] The famil is the Harris'.. 47 00:02:01,455 --> 00:02:03,822 ...brother-sister duo, Sam and Janet. 48 00:02:03,824 --> 00:02:05,357 And they're keeping the tradition alive 49 00:02:05,459 --> 00:02:07,759 that their dad started in 1963. 50 00:02:09,730 --> 00:02:11,630 Who can explain this to me, what have I walked into? 51 00:02:12,133 --> 00:02:13,799 New York-style deli. 52 00:02:13,801 --> 00:02:17,302 Corn beef, pastrami, French dips, white fish... 53 00:02:17,304 --> 00:02:19,538 -All the greats. -[both] All the good stuff. 54 00:02:19,607 --> 00:02:22,841 One cabbage soup, and one stuffed cabbage entree. 55 00:02:22,943 --> 00:02:26,011 [Guy] And all that good stuf is coming from chef Gordon Poster, 56 00:02:26,013 --> 00:02:28,714 who's been at it for over 20 years. 57 00:02:29,750 --> 00:02:30,749 [Guy sighs] 58 00:02:30,751 --> 00:02:33,418 Well, we got ourselves a big, big problem. 59 00:02:33,420 --> 00:02:37,456 Unless you are smuggling some turkey pastrami on you, buddy... 60 00:02:37,525 --> 00:02:40,225 Triple D favorite, turkey pastrami in the window. 61 00:02:40,227 --> 00:02:42,227 I'd always been making turkey pastrami, 62 00:02:42,229 --> 00:02:44,530 but after spending some time with you reinvigorated me. 63 00:02:45,933 --> 00:02:46,932 All right, let's get into it. 64 00:02:46,934 --> 00:02:49,201 [Poster] We've got a half a gallon of water. 65 00:02:49,203 --> 00:02:50,868 [Guy] So we got equal parts of salt and sugar. 66 00:02:50,870 --> 00:02:53,705 [Poster] Absolutely, but we use brown sugar because you want the molasses. 67 00:02:53,707 --> 00:02:55,541 Then we're gonna use whole garlic. 68 00:02:55,642 --> 00:02:57,109 -Whole cloves. -[Guy] A ton of bay leaves. 69 00:02:57,111 --> 00:02:58,644 -[Poster] Juniper berries. -That's the key to it. 70 00:02:58,712 --> 00:03:01,046 That's it. And then we got dried thyme. 71 00:03:01,048 --> 00:03:03,615 And how long is this turkey gonna brine in this fantastic mixture? 72 00:03:03,617 --> 00:03:05,250 24 hours. 73 00:03:05,352 --> 00:03:08,086 Look at this. This is absolutely beautiful. 74 00:03:08,088 --> 00:03:09,855 Now what's our dry rub gonna be? 75 00:03:09,924 --> 00:03:12,424 They've got juniper right there, we got the peppercorns here. 76 00:03:12,526 --> 00:03:14,426 And we put a little bit of the fresh coriander. 77 00:03:14,428 --> 00:03:15,827 Pulse it a few times. 78 00:03:17,031 --> 00:03:18,330 Now we have a cover. 79 00:03:18,332 --> 00:03:20,732 Wrap it up 24 hours, then we're gonna go to the oven. 80 00:03:20,834 --> 00:03:21,934 Now we're gonna go to the smoker. 81 00:03:21,936 --> 00:03:23,502 Going to the smoker with this. 82 00:03:23,504 --> 00:03:25,103 -You don't stop, do ya? -No, I don't. 83 00:03:25,105 --> 00:03:28,040 -How many hours are in your day, 25? -At least. 84 00:03:28,108 --> 00:03:31,143 I don't find many people that have 25 hours in their day like you do. 85 00:03:32,613 --> 00:03:34,413 We make all of our rye here in house. 86 00:03:34,415 --> 00:03:36,114 And we do up to 100 plus loaves a day. 87 00:03:36,116 --> 00:03:37,549 -Seriously? -Absolutely. 88 00:03:40,221 --> 00:03:41,220 [groans] 89 00:03:41,222 --> 00:03:42,721 [exhales] 90 00:03:44,325 --> 00:03:48,126 -That is really good. -Thank you! 91 00:03:48,128 --> 00:03:49,227 [Guy] It's cut thick. 92 00:03:49,229 --> 00:03:51,563 You just get a little bit of that all spice bite, 93 00:03:51,665 --> 00:03:53,398 little bit of that pepper in the back. 94 00:03:53,400 --> 00:03:54,900 Definitely getting the coriander. 95 00:03:54,902 --> 00:03:56,702 You can see how it's nice and tender. 96 00:03:56,704 --> 00:03:58,036 But it's moist. 97 00:03:58,038 --> 00:03:59,538 [groans] Outstanding. 98 00:03:59,607 --> 00:04:01,940 We got Triple D Nation in the house. 99 00:04:02,009 --> 00:04:03,775 Let's rock and roll! 100 00:04:03,777 --> 00:04:07,946 Keeping up with the turkey pastrami after the episode has been, like, a gang buster. 101 00:04:08,015 --> 00:04:09,615 Honest to God, I burned out one smoker. 102 00:04:09,617 --> 00:04:11,049 And that's what we hope happens. 103 00:04:11,051 --> 00:04:12,484 [Poster] Pastrami Reuben! 104 00:04:12,486 --> 00:04:13,952 Rye bread on the grill. 105 00:04:13,954 --> 00:04:17,189 The first time Guy was here, I was enjoying the turkey pastrami. 106 00:04:17,191 --> 00:04:20,259 The turkey pastrami is a family favorite. 107 00:04:20,360 --> 00:04:23,829 But Sherman's is one of our go-tos for just about everything. 108 00:04:23,831 --> 00:04:26,231 Stuffed cabbage entree in the window, pick it up. 109 00:04:26,233 --> 00:04:28,500 The stuffed cabbage is delicious. 110 00:04:28,502 --> 00:04:34,306 It's meat and rice and other veggies mixed in there wrapped in cabbage. 111 00:04:34,308 --> 00:04:37,442 It was a favorite of our founder, Sherman Harris. 112 00:04:37,511 --> 00:04:38,844 We're gonna make our house seasoning salts. 113 00:04:38,945 --> 00:04:42,014 So the first thing I've got is salt, black pepper, 114 00:04:42,016 --> 00:04:45,817 granulated garlic, celery salt, granulated onion, 115 00:04:45,819 --> 00:04:47,853 old fashioned domestic paprika. 116 00:04:47,921 --> 00:04:49,121 Combine them all together. 117 00:04:49,123 --> 00:04:51,123 There we go. 118 00:04:51,125 --> 00:04:53,258 Now we're gonna make the filing for the stuffed cabbage. 119 00:04:53,360 --> 00:04:54,693 So we're gonna start off with ground beef. 120 00:04:54,695 --> 00:04:56,361 We're gonna add our onions, 121 00:04:56,430 --> 00:04:57,529 shredded carrots. 122 00:04:58,365 --> 00:04:59,531 Raw rice. 123 00:04:59,533 --> 00:05:00,632 Add some eggs. 124 00:05:00,701 --> 00:05:02,100 A little bit of ketchup here. 125 00:05:02,102 --> 00:05:04,236 And the seasoning salt that we made earlier. 126 00:05:04,305 --> 00:05:06,104 I mix all this up together. 127 00:05:06,106 --> 00:05:08,540 We've already blanched off the cabbage leaves. 128 00:05:08,609 --> 00:05:10,108 Then we open 'em up and lay 'em out. 129 00:05:10,110 --> 00:05:11,343 Roll 'em up. 130 00:05:12,212 --> 00:05:13,778 Do a bunch of these. 131 00:05:15,949 --> 00:05:19,718 Now we have to make the sauce that goes on top of the stuffed cabbage. 132 00:05:19,720 --> 00:05:21,520 Start off with a tomato sauce. 133 00:05:21,522 --> 00:05:25,857 Then we're gonna add one pound of brown sugar, and two gallons of cold water. 134 00:05:26,760 --> 00:05:29,227 We're gonna put the sauce on top of this. 135 00:05:29,229 --> 00:05:31,063 Put golden raisins on top of that. 136 00:05:33,434 --> 00:05:36,802 350 degree oven for approximately an hour and 45 minutes. 137 00:05:38,339 --> 00:05:39,438 Here we go. 138 00:05:40,107 --> 00:05:41,406 A little extra raisins. 139 00:05:42,609 --> 00:05:44,242 That's our stuffed cabbage. 140 00:05:44,344 --> 00:05:45,911 Here's our stuffed cabbage rolls. 141 00:05:45,913 --> 00:05:48,347 [customer] It's a pretty soft outside. 142 00:05:48,448 --> 00:05:50,916 The middle is firm, almost like a stuffing. 143 00:05:50,918 --> 00:05:55,687 The meat and the rice, combined with the raisins, makes it sweet. 144 00:05:55,689 --> 00:05:58,023 It's so moist and tender. 145 00:05:58,025 --> 00:06:01,560 And you've got the little bi of the tomato broth with the golden raisins. 146 00:06:01,661 --> 00:06:03,729 It's just heaven. 147 00:06:06,700 --> 00:06:08,200 All right, give me the rye that Guy likes. 148 00:06:08,202 --> 00:06:09,801 [Guy] We're hangin' out in Palm Desert 149 00:06:09,803 --> 00:06:12,938 with the chef, the man that made the bomb turkey pastrami. 150 00:06:13,039 --> 00:06:14,639 When we come back, it's latkes. 151 00:06:14,741 --> 00:06:16,308 Latkes as big as your face. 152 00:06:16,310 --> 00:06:17,309 [Guy] It's brisket. 153 00:06:17,311 --> 00:06:18,944 Ah, yes! 154 00:06:19,045 --> 00:06:20,712 And I'll be asleep in booth 10. 155 00:06:21,949 --> 00:06:23,215 Beef and latke in the window. 156 00:06:23,217 --> 00:06:26,017 Welcome back, we are at Sherman's in Palm Desert, 157 00:06:26,019 --> 00:06:27,652 with the wise one. [laughs] 158 00:06:27,721 --> 00:06:29,154 I'm telling ya, I'm slowed down. 159 00:06:29,223 --> 00:06:30,321 I'm not done though. 160 00:06:30,323 --> 00:06:32,157 Don't do any more to me, I can't... Okay, go ahead. 161 00:06:32,259 --> 00:06:34,526 -I'm glad you kept him employed. -[Sam] Oh, yeah. 162 00:06:34,528 --> 00:06:35,861 -Uh, how's biz? -Business is good. 163 00:06:35,962 --> 00:06:37,429 -Have a great day. -Thanks. 164 00:06:37,431 --> 00:06:39,865 [Sam] Hey listen, we have people come in all the time and say, 165 00:06:39,933 --> 00:06:41,233 "We saw you on Triple D." 166 00:06:41,334 --> 00:06:42,801 I mean it's constant. 167 00:06:42,803 --> 00:06:45,804 Everybody that I've had go visit, calls me later and says, 168 00:06:45,806 --> 00:06:47,506 "It's like you're transported back to the east coast." 169 00:06:47,508 --> 00:06:49,808 Latkes and brisket, sir. 170 00:06:49,810 --> 00:06:53,812 The food is spectacular. It's like you're eating your grandmother's recipes. 171 00:06:53,814 --> 00:06:56,047 Things that were handed down from generations. 172 00:06:56,149 --> 00:06:57,416 Corn-beef Reuben! 173 00:06:57,418 --> 00:07:00,685 This is the place I would always go for a Jewish deli. 174 00:07:00,687 --> 00:07:01,820 Absolutely the best. 175 00:07:01,822 --> 00:07:03,955 [Poster] This is our brisket number 17. 176 00:07:04,024 --> 00:07:07,893 Guy says to try the beef and latkes, so I gotta try it. 177 00:07:07,895 --> 00:07:09,561 All right, so what's gonna happen here? 178 00:07:09,563 --> 00:07:12,030 [Poster] Now we're gonna do our brisket and beef for our beef and latke dish. 179 00:07:12,032 --> 00:07:13,799 We're gonna add our mirepoix 180 00:07:13,801 --> 00:07:14,933 Gonna put the onions. 181 00:07:15,002 --> 00:07:16,701 Got a little bit of celery going on here. 182 00:07:16,703 --> 00:07:17,736 And we put the carrots. 183 00:07:17,805 --> 00:07:19,805 [Guy] Nice, beautiful, big, fat, brisket. 184 00:07:19,807 --> 00:07:21,106 A little salt, pepper. 185 00:07:21,108 --> 00:07:24,009 -Don't rinse the, uh, seasoning off the top. -Oh, no. 186 00:07:24,011 --> 00:07:27,012 -[Guy] To the oven. -Approximately three and a half to four hours. 187 00:07:28,015 --> 00:07:29,815 -We're gonna make the latkes. -Okay, hit it. 188 00:07:29,817 --> 00:07:31,516 Start off with our fresh shredded potatoes. 189 00:07:31,518 --> 00:07:33,151 We're gonna add the water. 190 00:07:33,253 --> 00:07:35,487 Sour salt is the hydrated citric acid. 191 00:07:35,489 --> 00:07:37,055 So we're gonna put that in here. 192 00:07:37,057 --> 00:07:38,390 -We're just gonna add a little bit of onions. -Few of the onions. 193 00:07:38,392 --> 00:07:39,958 Then we're gonna take this all out and we're gonna drain it. 194 00:07:41,428 --> 00:07:43,228 But we're gonna put that right back in the pot. 195 00:07:43,230 --> 00:07:45,430 -Now we have the rest of our onions. -Okay. 196 00:07:46,200 --> 00:07:47,899 Sprinkle some flour in there. 197 00:07:47,901 --> 00:07:50,769 -Black pepper, granulated onions-- -Onion? 198 00:07:50,771 --> 00:07:52,504 [Poster] ...and regular table salt. 199 00:07:53,607 --> 00:07:54,706 Pour our eggs in. 200 00:07:54,708 --> 00:07:56,808 Fold it a little bit at a time. 201 00:07:56,810 --> 00:07:58,710 -[Guy] You treat it like meatballs. -Absolutely 202 00:07:58,712 --> 00:08:00,212 So we got it all ready. 203 00:08:00,214 --> 00:08:01,513 We just kinda, like, fold it up. 204 00:08:01,515 --> 00:08:02,880 That'll go for a couple of minutes. 205 00:08:02,950 --> 00:08:04,716 Then when they get nice and brown, we're gonna turn 'em over. 206 00:08:04,718 --> 00:08:06,852 -[Guy] Okay. -It's gonna be a little bit soft on the inside. 207 00:08:06,887 --> 00:08:08,353 The outside's gonna have the nice crunch to it. 208 00:08:09,723 --> 00:08:11,723 All right, here's the latkes. 209 00:08:11,725 --> 00:08:14,526 Look at these! What the... You could hide behind this. 210 00:08:14,528 --> 00:08:17,229 The bank robber was wearing a latke. 211 00:08:17,231 --> 00:08:18,330 His accomplice... 212 00:08:18,332 --> 00:08:19,498 [Poster] ...was the other latke. 213 00:08:19,500 --> 00:08:21,700 [laughing] 214 00:08:21,702 --> 00:08:23,368 [Poster] Oh, this is incredible, I love this. 215 00:08:23,370 --> 00:08:25,403 -Nice and steamy. -[Guy] There we go. 216 00:08:25,405 --> 00:08:28,807 You let that crust build up and really let that fat render down. 217 00:08:28,809 --> 00:08:30,709 Ugh, yes. 218 00:08:30,711 --> 00:08:31,810 [Poster] Then we just take this. 219 00:08:33,413 --> 00:08:34,813 There's the hunch. 220 00:08:34,815 --> 00:08:36,848 -Oh, you know the hunch. -I know the hunch! 221 00:08:36,917 --> 00:08:38,049 I'm impressed. 222 00:08:41,321 --> 00:08:42,721 Crunchy latke... 223 00:08:42,723 --> 00:08:45,624 ...and the meat all together in every bite. 224 00:08:45,626 --> 00:08:47,058 I'm not hanging out with you anymore. 225 00:08:47,160 --> 00:08:48,360 Nah. 226 00:08:48,395 --> 00:08:49,928 Not unless you got a treadmill at home. 227 00:08:49,930 --> 00:08:52,397 Yo, I'm gonna take the floorboard out of the Camaro and just... 228 00:08:52,399 --> 00:08:53,365 [Flintstones running sound plays] 229 00:08:53,433 --> 00:08:55,200 ...Yabba dabba doo it home. 230 00:08:55,202 --> 00:08:57,502 Beef and latke, pick up at the window. 231 00:08:57,504 --> 00:08:58,904 I don't eat everybody's brisket, 232 00:08:58,906 --> 00:09:00,405 but I like coming here for brisket. 233 00:09:00,407 --> 00:09:01,606 Absolutely delicious. 234 00:09:01,608 --> 00:09:03,608 [man] If you like the briske 235 00:09:03,610 --> 00:09:05,710 you'll love the sweet and sour soup. 236 00:09:05,712 --> 00:09:07,846 It's cabbage, brisket. 237 00:09:07,915 --> 00:09:09,915 [Poster] Sweet and sour cabbage soup coming up. 238 00:09:11,552 --> 00:09:13,518 We're gonna add the cabbage to the pot. 239 00:09:13,520 --> 00:09:15,754 Cabbage and tomato sauce just seems to work for everything, 240 00:09:15,855 --> 00:09:17,455 so we're gonna put that in here too. 241 00:09:17,524 --> 00:09:21,626 Chopped diced tomatoes in juice, beef stock, sugar. 242 00:09:22,629 --> 00:09:26,831 Black pepper, regular salt, granulated garlic. 243 00:09:27,534 --> 00:09:28,533 Sour salt. 244 00:09:29,002 --> 00:09:30,568 Ground cloves. 245 00:09:30,604 --> 00:09:33,438 We're gonna fill it up with water so it almost covers the cabbage. 246 00:09:33,506 --> 00:09:37,909 Once we get to that point it's gonna simmer for approximately two hours. 247 00:09:37,911 --> 00:09:40,211 Now, at this point, we're gonna take cubed brisket. 248 00:09:40,213 --> 00:09:41,947 All of it's in there. 249 00:09:41,949 --> 00:09:43,949 We're gonna let this simmer for another hour 250 00:09:44,050 --> 00:09:46,718 'Cause you want the meat to get a little tender, but not overcook. 251 00:09:46,720 --> 00:09:47,752 And we are done. 252 00:09:49,790 --> 00:09:51,256 Here's your sweet and sour cabbage soup. 253 00:09:51,358 --> 00:09:53,391 [woman] You've got the chunks of the meat in there, 254 00:09:53,393 --> 00:09:54,626 You've got the cabbage. 255 00:09:54,628 --> 00:09:55,860 You've got the tartness. 256 00:09:55,929 --> 00:09:57,862 You've got a little bit of the sweetness in there. 257 00:09:57,931 --> 00:09:59,263 It just all comes together. 258 00:09:59,265 --> 00:10:03,101 The brisket is very soft, like it was cooked low and slow. 259 00:10:03,103 --> 00:10:04,502 Very savory. 260 00:10:04,504 --> 00:10:07,205 The texture of the cabbage is incredible. 261 00:10:07,207 --> 00:10:11,042 It's chewy, it's a little crisp but not overdone. It's fantastic. 262 00:10:11,044 --> 00:10:12,711 [cook] Latkes ready. 263 00:10:12,713 --> 00:10:14,613 [Guy] You guys are a magnificent trio. 264 00:10:14,615 --> 00:10:17,749 And what a gift you are to the community. 265 00:10:17,818 --> 00:10:21,953 I've questioned if I would ever find a place like this on the west coast. 266 00:10:22,055 --> 00:10:22,954 And I found a couple. 267 00:10:23,757 --> 00:10:25,056 This is a gem. 268 00:10:25,058 --> 00:10:26,825 No wonder you guys have been doing it since '63. 269 00:10:26,827 --> 00:10:27,826 Outstanding man. 270 00:10:27,828 --> 00:10:29,060 -Thank you. -Outstanding. 271 00:10:31,431 --> 00:10:32,330 Up next. 272 00:10:32,332 --> 00:10:33,765 Bob, this is the joint? 273 00:10:33,833 --> 00:10:36,601 Kid Rock's introducing me to Michigan mac and cheese.. 274 00:10:36,603 --> 00:10:38,570 -Did you just shove that in your mouth already? -[Kid Rock] Yeah. 275 00:10:38,572 --> 00:10:40,105 [Guy] ...that's music to my ears. 276 00:10:40,107 --> 00:10:42,507 We've sold, like, 1.2 million orders. 277 00:10:42,509 --> 00:10:45,110 Mmm. That's gotta be in the top five. 278 00:10:48,682 --> 00:10:50,415 [Guy] Back in 2011, 279 00:10:50,417 --> 00:10:54,319 I rolled out with Kid Rock on a tour of his favorite hometown hangs. 280 00:10:54,321 --> 00:10:56,755 Bob, this is the joint, a church? 281 00:10:56,823 --> 00:11:00,058 This is the Clarkston Union, in our little town in Clarkston, Michigan. 282 00:11:00,060 --> 00:11:02,727 Home of the most mackin', mac and cheese. 283 00:11:02,729 --> 00:11:04,262 Out of everything you could've taken me to, 284 00:11:04,364 --> 00:11:06,164 -you take me to church that makes mac and cheese. -[Kid Rock] That's right. 285 00:11:06,232 --> 00:11:07,331 Mmm. 286 00:11:07,333 --> 00:11:08,700 And whether it's divine intervention... 287 00:11:10,604 --> 00:11:12,704 ...or their culinary creations... 288 00:11:12,706 --> 00:11:13,738 ...they're doin' something right! 289 00:11:13,840 --> 00:11:16,508 Because now, they're nine strong. 290 00:11:16,510 --> 00:11:18,109 This is Clarkston Union. 291 00:11:21,815 --> 00:11:24,616 Order up, Cubano sub, field greens. Ready! 292 00:11:24,618 --> 00:11:27,919 I've been coming here since they opened. The food's always awesome. 293 00:11:27,921 --> 00:11:30,422 Then I find out Guy was here it was cool. 294 00:11:30,424 --> 00:11:33,024 Everything's homemade, and it's just like a family place. 295 00:11:33,026 --> 00:11:36,327 This is really comfort food it's amazing. 296 00:11:36,329 --> 00:11:39,431 [Guy] And owners, Curt Catal and Ann Stevenson, 297 00:11:39,433 --> 00:11:42,434 were awestruck and inspired when they found this old church. 298 00:11:43,637 --> 00:11:45,804 For Curt, it just felt like home. 299 00:11:45,806 --> 00:11:47,739 I happened to grow up in the old Methodist church 300 00:11:47,808 --> 00:11:49,207 -that my mom and dad made-- -Whoa, whoa, time out, time out. 301 00:11:49,209 --> 00:11:50,608 You grew up in a church? 302 00:11:50,610 --> 00:11:53,111 Yeah, we restored a church that they made into a home. 303 00:11:53,113 --> 00:11:56,014 And so when this came up for sale, it made perfect sense to grab it. 304 00:11:56,016 --> 00:12:00,418 It's part of Clarkston. It's part of our purposes, preserving and repurposing. 305 00:12:00,420 --> 00:12:03,054 [Guy] Taking old churches and plopping down restaurant 306 00:12:03,123 --> 00:12:05,757 that are known for incredible mac and cheese. You hear it everyday. 307 00:12:05,826 --> 00:12:07,559 Two minutes on the mac and cheese. 308 00:12:07,660 --> 00:12:09,461 We've been coming here since I was a little kid. 309 00:12:09,529 --> 00:12:11,162 The mac and cheese was always a hit. 310 00:12:11,231 --> 00:12:13,498 It's one of my favorite things in the whole wide world. 311 00:12:13,500 --> 00:12:15,300 [Guy] What makes this mac and cheese rock? 312 00:12:15,302 --> 00:12:17,402 The top, the crust, is amazing. 313 00:12:17,404 --> 00:12:19,003 I only had two seconds 314 00:12:19,005 --> 00:12:21,706 in answer to "What do you like about the mac and cheese?" 315 00:12:21,708 --> 00:12:23,308 I like the crust. 316 00:12:23,310 --> 00:12:24,309 [Guy] We'll make some mac and cheese? 317 00:12:24,311 --> 00:12:26,144 Yeah, let's mac it up. 318 00:12:26,213 --> 00:12:28,179 [Guy] We got the pasta workin', and now we're gonna go to the cream sauce. 319 00:12:28,181 --> 00:12:29,414 [chef] First we add the milk. 320 00:12:29,416 --> 00:12:30,915 Heavy whipping cream. 321 00:12:30,917 --> 00:12:34,819 Sea salt, freshly ground black pepper, ground nutmeg. 322 00:12:34,821 --> 00:12:36,721 Bring it to a simmer. 323 00:12:36,723 --> 00:12:38,323 -And then what's the next step? -We start the roux. 324 00:12:38,325 --> 00:12:41,426 Butter, diced onions, garlic paste. 325 00:12:41,428 --> 00:12:43,328 And now the flour, to build the roux. 326 00:12:43,330 --> 00:12:45,463 Now we're gonna add the hot milk mixture, 327 00:12:45,565 --> 00:12:46,898 and we're gonna let it thicken. 328 00:12:46,900 --> 00:12:49,200 Now we're gonna add some parmesan cheese. 329 00:12:49,202 --> 00:12:52,036 Okay, so now you chill it before you add it to the pasta. 330 00:12:52,105 --> 00:12:54,339 And then you add the cold pasta and the cold cheese sauce. 331 00:12:54,407 --> 00:12:55,373 -You put it all together? -[chef] Mmm-hmm. 332 00:12:55,474 --> 00:12:57,208 You are not short on the dairy on this, man. 333 00:12:57,210 --> 00:12:58,910 [chef] We're gonna put it into dishes. 334 00:12:58,912 --> 00:13:00,378 Some Pinconning cheese. 335 00:13:00,380 --> 00:13:03,181 So you're gonna layer that cheese in there. Two layers of the mac. 336 00:13:03,183 --> 00:13:04,582 [chef] Sharp white cheddar. 337 00:13:04,650 --> 00:13:06,618 -Now you go with a little panko on top? -[chef] A little bit. 338 00:13:06,620 --> 00:13:08,386 All right, so we take this. We're gonna bake it off what temp? 339 00:13:08,388 --> 00:13:10,555 [chef] 425, about 12 minutes. 340 00:13:12,759 --> 00:13:14,526 [Kid Rock] I usually clip it open and let it steam a little bit. 341 00:13:14,528 --> 00:13:16,661 Then you get some of the crust, you get a noodle in there. 342 00:13:16,729 --> 00:13:18,062 [Guy] Do you see the steam coming out? 343 00:13:18,064 --> 00:13:19,564 -Did you just shove that in your mouth already? -Yeah. 344 00:13:21,134 --> 00:13:24,202 [Guy] Mmm, you got the cheese right in there. Then you got the cream. 345 00:13:24,204 --> 00:13:26,938 Then you got the crunch on top with the white cheddar, 346 00:13:27,040 --> 00:13:28,940 which has got some real nice tang to it. 347 00:13:29,042 --> 00:13:31,309 That is in the bomb mac and cheese category. 348 00:13:31,311 --> 00:13:32,811 That... That's gotta be in the top five. 349 00:13:32,813 --> 00:13:34,245 [server] Union Mac and Cheese. 350 00:13:34,314 --> 00:13:35,814 The mac and cheese is excellent. 351 00:13:35,816 --> 00:13:38,349 You better come hungry is all I can say. 352 00:13:38,418 --> 00:13:39,951 [Curt Catallo] We sell a lot of mac and cheese, 353 00:13:40,020 --> 00:13:43,521 but obviously it snowballed after Triple D hit the scen. 354 00:13:43,523 --> 00:13:44,823 It just changed the game. 355 00:13:44,825 --> 00:13:47,458 We've sold, like, 1.2 million orders. 356 00:13:47,527 --> 00:13:49,828 [chef] Three pot pies coming out for table four. 357 00:13:49,830 --> 00:13:52,297 The chicken pot pie reminds me of the mac and cheese, 358 00:13:52,299 --> 00:13:53,965 because it's got a crust on it. 359 00:13:53,967 --> 00:13:57,802 And when you poke the crust the steam just comes right o of it. 360 00:13:57,804 --> 00:14:01,039 You can never go wrong getting the chicken pot pie. 361 00:14:01,107 --> 00:14:03,808 [Guy] And now it's Mike Bake who's running things in the kitchen. 362 00:14:03,810 --> 00:14:06,244 We're gonna start with our chopped yellow onion. 363 00:14:06,313 --> 00:14:08,613 Chopped celery, chopped carrots. 364 00:14:08,615 --> 00:14:10,949 Add some garlic paste, flour. 365 00:14:11,017 --> 00:14:14,085 Mix the flour and the butter basically until it forms a paste. 366 00:14:14,087 --> 00:14:18,756 Chicken stock, cream. dry mustard, sea salt, 367 00:14:18,825 --> 00:14:23,361 brown-black pepper, cayenne. nutmeg, all spice. 368 00:14:23,430 --> 00:14:25,163 Dry rub sage. 369 00:14:25,265 --> 00:14:26,664 Dried green peas. 370 00:14:26,733 --> 00:14:28,499 And the final ingredient is just chicken breast. 371 00:14:29,502 --> 00:14:30,935 We gave it about 15, 20 minutes. 372 00:14:30,937 --> 00:14:34,305 And as you can see, it's nice and thick now, much like a stew. 373 00:14:34,307 --> 00:14:36,507 We're topping a pot pie with a puff pastry dough. 374 00:14:36,509 --> 00:14:37,609 It's ready to go into the oven. 375 00:14:37,611 --> 00:14:40,211 This will take about 10 minutes at 425. 376 00:14:42,716 --> 00:14:44,616 And that's our chicken pot pie. 377 00:14:44,618 --> 00:14:46,317 Chicken pot pie for you. 378 00:14:46,319 --> 00:14:49,120 Chicken pot pie is flavorful. 379 00:14:49,122 --> 00:14:51,489 It's down home delicious. 380 00:14:51,491 --> 00:14:54,759 It's got a really great, crispy crust on the top. 381 00:14:54,861 --> 00:14:57,729 And then the hot creamy chicken 382 00:14:57,731 --> 00:15:00,298 with the vegetables is amazing. 383 00:15:00,300 --> 00:15:02,300 Two minutes on the grilled cheese. 384 00:15:02,302 --> 00:15:04,168 You can't go wrong with anything on the menu, really. 385 00:15:04,237 --> 00:15:06,738 It's gonna be unique, it's gonna be different. 386 00:15:06,806 --> 00:15:09,440 Meatloaf for table three. Need a food runner. 387 00:15:09,542 --> 00:15:12,010 It is probably my favorite place in the world. 388 00:15:12,612 --> 00:15:13,511 [Guy] It is real deal. 389 00:15:13,513 --> 00:15:15,013 Just an all American joint. 390 00:15:15,015 --> 00:15:17,115 And now we'll have folks from all over the country, 391 00:15:17,117 --> 00:15:18,316 'cause you guys will come, right? 392 00:15:18,318 --> 00:15:19,317 Of course. 393 00:15:19,319 --> 00:15:22,020 Now there's Union joints all over the place. 394 00:15:22,022 --> 00:15:24,055 [Catallo] We've got nine joints open now. 395 00:15:24,123 --> 00:15:25,757 We have three in development 396 00:15:25,858 --> 00:15:28,426 We have a full plate but we wouldn't want it any other way. 397 00:15:31,231 --> 00:15:33,998 [Guy] And coming up, that plate includes this place. 398 00:15:34,000 --> 00:15:36,234 The second stop on my Kid Rock tour. 399 00:15:36,303 --> 00:15:38,303 I mean, literally, less than a block. 400 00:15:38,305 --> 00:15:39,537 -[Kid Rock] Yeah, right here. -This is the joint? 401 00:15:39,539 --> 00:15:43,141 And here the smoke meats are, well, smokin'. 402 00:15:43,209 --> 00:15:45,410 -That's pig candy right there. -Makes me wanna dance. 403 00:15:45,412 --> 00:15:46,911 [laughing] 404 00:15:50,850 --> 00:15:52,817 [Guy] It was 2011, when I cruised 405 00:15:52,819 --> 00:15:54,819 around Clarkston, Michigan with Kid Rock. 406 00:15:54,821 --> 00:15:58,122 He was showin' me the food scene his hometown had to offer. 407 00:15:58,124 --> 00:15:59,924 That's gotta be in the top five. 408 00:15:59,926 --> 00:16:01,726 And there's more where that came from, 409 00:16:01,728 --> 00:16:04,862 because just a short walk away is this joint. 410 00:16:04,964 --> 00:16:06,864 I mean, literally less than a block. 411 00:16:06,933 --> 00:16:08,032 -Yeah, right here. -This is the joint? 412 00:16:08,134 --> 00:16:10,501 -This is the Union Woodshop. -Check this out. 413 00:16:14,708 --> 00:16:17,008 Table 19, chicken club up. 414 00:16:17,010 --> 00:16:20,845 Union Woodshop is just a place that everyone knows in town. 415 00:16:20,947 --> 00:16:23,047 And if you're in the mood for barbecue, you know where to come. 416 00:16:23,116 --> 00:16:26,351 When Guy came to the Woodshop, we were actually here. 417 00:16:26,452 --> 00:16:27,352 How long you guys been coming here? 418 00:16:27,420 --> 00:16:28,720 Since they opened. 419 00:16:28,722 --> 00:16:30,621 The best barbecue isn't coming out of Memphis, 420 00:16:30,623 --> 00:16:32,724 it's coming right here out of Clarkston. 421 00:16:32,726 --> 00:16:35,360 [Guy] And brought to you by some familiar faces, 422 00:16:35,395 --> 00:16:37,528 Curt Catallo and Ann Stevenson. 423 00:16:37,530 --> 00:16:40,999 And for this place, they also brought in Erich Lines. 424 00:16:41,001 --> 00:16:42,033 Hi there, how we doing? 425 00:16:42,635 --> 00:16:44,035 The Union's a Union. 426 00:16:44,037 --> 00:16:47,005 This is different, pizza and smoke meats. 427 00:16:47,007 --> 00:16:49,207 But we knew to take the mac and cheese from the Union, 428 00:16:49,209 --> 00:16:50,708 and put barbecue around it. 429 00:16:50,710 --> 00:16:52,443 [chef] Pulled pork sandwich for Mike. 430 00:16:52,479 --> 00:16:55,713 It' just a barbecue, homestyle mixture of flavors, 431 00:16:55,715 --> 00:16:57,215 It's smoky and sweet. 432 00:16:57,217 --> 00:17:01,619 We smoke everything from peanuts to cheese to olives. 433 00:17:01,621 --> 00:17:03,955 The Woodshop is great for the smoke meats. 434 00:17:04,057 --> 00:17:06,057 [chef] Porker for table 14. 435 00:17:06,126 --> 00:17:08,092 [Guy] Let's butcher this thi down and make some bacon. 436 00:17:08,094 --> 00:17:10,261 So we're gonna start with brown sugar. 437 00:17:10,363 --> 00:17:14,065 Kosher salt, curing salt, or pink salt, maple syrup. 438 00:17:14,100 --> 00:17:16,100 [Guy] So mix this, rub it on the pork belly. 439 00:17:16,102 --> 00:17:17,535 And then how long are we gonna let this cure? 440 00:17:17,604 --> 00:17:18,936 [chef] We cure it for seven days. 441 00:17:18,938 --> 00:17:21,606 Seven days go by. We'll take it, we'll smoke it. 442 00:17:21,608 --> 00:17:24,709 [chef] And then we got our house-made, Michigan maple syrup bacon. 443 00:17:26,046 --> 00:17:27,545 -That's pig candy right there. -Right? 444 00:17:28,214 --> 00:17:29,247 [laughing] 445 00:17:29,315 --> 00:17:31,315 Good bacon makes me wanna dance. 446 00:17:31,317 --> 00:17:33,051 I feel the same way he does about it. 447 00:17:33,053 --> 00:17:34,419 -We're gonna make the Porker. -Okay. 448 00:17:34,421 --> 00:17:35,820 Get our house-ground pork patty. 449 00:17:35,822 --> 00:17:37,255 [Guy] So ground pork. 450 00:17:37,323 --> 00:17:39,123 [chef] Now we got a house-made hot link, 451 00:17:39,125 --> 00:17:40,691 -we just split it down the middle... -[Guy] 'Kay. 452 00:17:40,693 --> 00:17:42,326 [chef] ...makes it nice and crisp. 453 00:17:42,328 --> 00:17:44,362 We got our cold smoked cheddar, we smoke this in-house as well. 454 00:17:44,397 --> 00:17:45,796 -Okay. -Just gonna melt those on. 455 00:17:45,798 --> 00:17:48,099 We got our house pickled chilis here, jalapeno and banana. 456 00:17:48,101 --> 00:17:49,333 Maple bacon. 457 00:17:49,435 --> 00:17:51,102 We got our patties with our cheese. 458 00:17:51,104 --> 00:17:52,804 Split hot link. 459 00:17:52,806 --> 00:17:54,505 [Guy] Take a look at that. 460 00:17:56,609 --> 00:17:58,076 That ain't no joke. 461 00:17:58,078 --> 00:18:01,279 The link has got some nice heat to it and fantastic texture. 462 00:18:01,281 --> 00:18:03,347 The pork patty, you got this unctuous flavor 463 00:18:03,449 --> 00:18:06,651 This juiciness coming from the pork. It's rock star delivering rock star. 464 00:18:08,621 --> 00:18:10,054 Two minutes on the Porker. 465 00:18:10,056 --> 00:18:11,622 The Porker, obviously, because it was featured, 466 00:18:11,624 --> 00:18:13,858 we've got to be ready for people to come in and order it. 467 00:18:13,893 --> 00:18:16,828 [Guy] And Vince Baker is the one making it these days. 468 00:18:16,830 --> 00:18:19,363 The Porker really captures everything that we're about. 469 00:18:19,465 --> 00:18:21,499 We do everything from scratch in-house. 470 00:18:21,501 --> 00:18:23,101 Smoked chicken wings for the bar. 471 00:18:23,103 --> 00:18:25,603 The smoked wings are to die for. 472 00:18:25,605 --> 00:18:27,004 Three minutes on the Woodshop pizza. 473 00:18:27,006 --> 00:18:29,040 The pizza's so amazing. 474 00:18:29,042 --> 00:18:32,009 So if you like the Porker, you'll absolutely love the Woodshop pizza. 475 00:18:32,011 --> 00:18:35,746 There's the pulled pork, brisket and the chicken, which are all fantastic. 476 00:18:35,815 --> 00:18:39,150 It's everything you love about the Woodshop, except on a pizza. 477 00:18:39,252 --> 00:18:42,720 We're gonna make some brown sugar barbecue rub for our smoked chicken. 478 00:18:42,722 --> 00:18:45,857 Brown sugar, paprika, kosher salt, 479 00:18:45,925 --> 00:18:47,658 a little chili powder and black pepper. 480 00:18:47,760 --> 00:18:49,627 Garlic powder, onion powder. 481 00:18:49,629 --> 00:18:51,429 We've got some half chickens in here. 482 00:18:51,531 --> 00:18:53,331 We're just lookin' for an even coat. 483 00:18:53,333 --> 00:18:57,101 We're gonna put the chicken in the smoker at 225 degree for 2 hours. 484 00:18:57,103 --> 00:19:00,338 Our Woodshop pizza also features house-smoked brisket. 485 00:19:00,439 --> 00:19:03,007 We are gonna season with salt and pepper. 486 00:19:03,009 --> 00:19:07,278 This is ready to go into the smoker now at 215 degrees for 14 hours. 487 00:19:07,280 --> 00:19:09,614 Now we're gonna make our regular barbecue rub. 488 00:19:09,616 --> 00:19:13,851 We've got some paprika, black pepper, some garlic, some onion, 489 00:19:13,953 --> 00:19:17,054 kosher salt, chili powder, a little bit of brown sugar. 490 00:19:17,056 --> 00:19:19,223 We are ready to season some pork then. 491 00:19:22,362 --> 00:19:24,195 We're gonna start with our handmade dough. 492 00:19:24,197 --> 00:19:26,063 Our scratch Memphis barbecue sauce. 493 00:19:26,065 --> 00:19:30,334 This is a blend of mozzarella and Munster and Pecorino Romano. 494 00:19:30,403 --> 00:19:32,403 This pulled pork that we just worked on. 495 00:19:32,405 --> 00:19:33,804 We've got some smoked chicken. 496 00:19:33,806 --> 00:19:35,806 Fan-favorite chopped brisket. 497 00:19:35,808 --> 00:19:37,107 A little bit of red onion. 498 00:19:37,109 --> 00:19:39,210 Gonna take about three minutes in our woodfire oven 499 00:19:40,914 --> 00:19:42,313 We've got our Woodshop pizza. 500 00:19:42,315 --> 00:19:44,482 Woodshop pizza at table 34, up. 501 00:19:44,484 --> 00:19:45,549 It's crispy. 502 00:19:45,551 --> 00:19:47,518 It has great little burn marks all over it 503 00:19:47,520 --> 00:19:48,853 on the bottom and on the crust. 504 00:19:48,855 --> 00:19:50,321 I like the smokey meats on it. 505 00:19:50,323 --> 00:19:52,223 I like the tangy barbecue sauce. 506 00:19:52,225 --> 00:19:55,826 The flavors are really good. It's a melting pot of perfect pizza. 507 00:19:55,828 --> 00:19:57,728 [man] Everything about the Woodshop food is warm. 508 00:19:57,730 --> 00:19:59,263 That's what draws people in. 509 00:19:59,332 --> 00:20:01,699 The fact you have these joints so close to your house? 510 00:20:01,701 --> 00:20:04,502 I don't know why you don't weigh 400 pounds. 511 00:20:04,504 --> 00:20:06,504 Guy and Kid Rock come eat at your place? 512 00:20:06,506 --> 00:20:08,506 I don't know how you top tha 513 00:20:08,508 --> 00:20:10,408 We thought we knew what busy was, 514 00:20:10,410 --> 00:20:14,145 but we went from, you know, an hour wait to a four hour wait. 515 00:20:14,247 --> 00:20:15,947 So we made the Chop Shop upstairs. 516 00:20:15,949 --> 00:20:19,217 They have lounge areas. They have foosball, pool. 517 00:20:19,219 --> 00:20:21,219 It also meant that your experience down here 518 00:20:21,221 --> 00:20:22,954 was 100 times better. 519 00:20:22,956 --> 00:20:24,622 -It's rocking now. -It is rocking. 520 00:20:24,624 --> 00:20:26,857 [Guy] Great bar. Scratch-made food. 521 00:20:26,959 --> 00:20:29,393 -Dig it, congratulations on the success. -For sure. Thank you. 522 00:20:29,395 --> 00:20:30,827 [Guy] I mean, two within a block and a half. 523 00:20:30,829 --> 00:20:32,230 -You don't see that everyday... -Yeah, it's a great campus-- 524 00:20:32,232 --> 00:20:33,431 ...even on Triple D! 525 00:20:35,602 --> 00:20:37,735 Pot pie in the window for the Triple D Nation! 526 00:20:37,804 --> 00:20:39,036 Another Triple D up. 527 00:20:39,038 --> 00:20:40,171 Enjoy! 528 00:20:40,239 --> 00:20:42,106 So that's it for this road trip and don't you worry, 529 00:20:42,108 --> 00:20:45,943 we got plenty more joints to look back on all over the Triple D Nation 530 00:20:47,447 --> 00:20:49,380 -All right. -[man] We're having a moment there, chef. 531 00:20:49,382 --> 00:20:50,848 I... I can see that. 532 00:20:50,950 --> 00:20:53,217 I've had... I've had a lotta moments, so I... I understand. 533 00:20:53,219 --> 00:20:54,051 He needs privacy. 534 00:20:54,721 --> 00:20:56,053 Give him privacy. 535 00:20:56,055 --> 00:20:57,054 It's so good. 536 00:20:58,057 --> 00:20:59,523 Wait 'till you try it with the pastrami.