You know people are asking me all the time
"Hey, Guy. That one joint you checked out in that one city
when you were doing Triple D, how they doin'?"
You know, I don't know. We should check it out.
Over the years, I've seen and tasted it all
This is ridiculous, dude.
But it turns out, it was onl the beginning.
'Cause Triple D joints have been blowin' up, and we're goin' back
to see what's cooking.
Like on this trip we're smokin' meat...
Take a look at that! Mmm.
...and stuffin' cabbage, and rocking out with the classics.
-All the greats. -[both] All the good stuff.
[Guy] First, a Jewish deli in Palm desert...
[Gordon Poster] Pastrami Reuben!
[Guy] ...where the pastrami and brisket had me at hello
-Give him privacy. -It's so good.
And then in Clarkston, Michigan,
where Kid Rock takes me to two of his hometown faves
It's rock star delivering rock star.
Where the mac and cheese is mac-ing...
Let's mac it out.
...and the pizza and pot pie are piled high.
Got the Woodshop pizza.
You better come hungry.
-I don't know why you don't weigh 400 pounds. -[chuckles]
[Guy] Familiar faces, new places and more off the hook flavors.
This is Triple D Nation.
So I'm here in the Palm Springs area,
actually Palm desert to be exact, for an awesome concert.
And I fell into the same tra everybody does.
I came to a town I hadn't been to
and I didn't know where to eat.
It was 2017 and I ended up finding this gem.
Now I'm back for the same concert,
and the same great food.
This is Sherman's deli.
Lox plate in the window.
Sherman's reminds me of the Jewish deli food that I grew up with.
Add the coleslaw, here we go!
This is a Guy special.
I saw Sherman's on Triple D because I was in the show.
It's very representative of the best delis in the country.
It's just a slice of California with a New York taste.
The food's great. It's just based on family and tradition.
[Guy] The famil is the Harris'..
...brother-sister duo, Sam and Janet.
And they're keeping the tradition alive
that their dad started in 1963.
Who can explain this to me, what have I walked into?
New York-style deli.
Corn beef, pastrami, French dips, white fish...
-All the greats. -[both] All the good stuff.
One cabbage soup, and one stuffed cabbage entree.
[Guy] And all that good stuf is coming from chef Gordon Poster,
who's been at it for over 20 years.
[Guy sighs]
Well, we got ourselves a big, big problem.
Unless you are smuggling some turkey pastrami on you, buddy...
Triple D favorite, turkey pastrami in the window.
I'd always been making turkey pastrami,
but after spending some time with you reinvigorated me.
All right, let's get into it.
[Poster] We've got a half a gallon of water.
[Guy] So we got equal parts of salt and sugar.
[Poster] Absolutely, but we use brown sugar because you want the molasses.
Then we're gonna use whole garlic.
-Whole cloves. -[Guy] A ton of bay leaves.
-[Poster] Juniper berries. -That's the key to it.
That's it. And then we got dried thyme.
And how long is this turkey gonna brine in this fantastic mixture?
24 hours.
Look at this. This is absolutely beautiful.
Now what's our dry rub gonna be?
They've got juniper right there, we got the peppercorns here.
And we put a little bit of the fresh coriander.
Pulse it a few times.
Now we have a cover.
Wrap it up 24 hours, then we're gonna go to the oven.
Now we're gonna go to the smoker.
Going to the smoker with this.
-You don't stop, do ya? -No, I don't.
-How many hours are in your day, 25? -At least.
I don't find many people that have 25 hours in their day like you do.
We make all of our rye here in house.
And we do up to 100 plus loaves a day.
-Seriously? -Absolutely.
[groans]
[exhales]
-That is really good. -Thank you!
[Guy] It's cut thick.
You just get a little bit of that all spice bite,
little bit of that pepper in the back.
Definitely getting the coriander.
You can see how it's nice and tender.
But it's moist.
[groans] Outstanding.
We got Triple D Nation in the house.
Let's rock and roll!
Keeping up with the turkey pastrami after the episode has been, like, a gang buster.
Honest to God, I burned out one smoker.
And that's what we hope happens.
[Poster] Pastrami Reuben!
Rye bread on the grill.
The first time Guy was here, I was enjoying the turkey pastrami.
The turkey pastrami is a family favorite.
But Sherman's is one of our go-tos for just about everything.
Stuffed cabbage entree in the window, pick it up.
The stuffed cabbage is delicious.
It's meat and rice and other veggies mixed in there wrapped in cabbage.
It was a favorite of our founder, Sherman Harris.
We're gonna make our house seasoning salts.
So the first thing I've got is salt, black pepper,
granulated garlic, celery salt, granulated onion,
old fashioned domestic paprika.
Combine them all together.
There we go.
Now we're gonna make the filing for the stuffed cabbage.
So we're gonna start off with ground beef.
We're gonna add our onions,
shredded carrots.
Raw rice.
Add some eggs.
A little bit of ketchup here.
And the seasoning salt that we made earlier.
I mix all this up together.
We've already blanched off the cabbage leaves.
Then we open 'em up and lay 'em out.
Roll 'em up.
Do a bunch of these.
Now we have to make the sauce that goes on top of the stuffed cabbage.
Start off with a tomato sauce.
Then we're gonna add one pound of brown sugar, and two gallons of cold water.
We're gonna put the sauce on top of this.
Put golden raisins on top of that.
350 degree oven for approximately an hour and 45 minutes.
Here we go.
A little extra raisins.
That's our stuffed cabbage.
Here's our stuffed cabbage rolls.
[customer] It's a pretty soft outside.
The middle is firm, almost like a stuffing.
The meat and the rice, combined with the raisins, makes it sweet.
It's so moist and tender.
And you've got the little bi of the tomato broth with the golden raisins.
It's just heaven.
All right, give me the rye that Guy likes.
[Guy] We're hangin' out in Palm Desert
with the chef, the man that made the bomb turkey pastrami.
When we come back, it's latkes.
Latkes as big as your face.
[Guy] It's brisket.
Ah, yes!
And I'll be asleep in booth 10.
Beef and latke in the window.
Welcome back, we are at Sherman's in Palm Desert,
with the wise one. [laughs]
I'm telling ya, I'm slowed down.
I'm not done though.
Don't do any more to me, I can't... Okay, go ahead.
-I'm glad you kept him employed. -[Sam] Oh, yeah.
-Uh, how's biz? -Business is good.
-Have a great day. -Thanks.
[Sam] Hey listen, we have people come in all the time and say,
"We saw you on Triple D."
I mean it's constant.
Everybody that I've had go visit, calls me later and says,
"It's like you're transported back to the east coast."
Latkes and brisket, sir.
The food is spectacular. It's like you're eating your grandmother's recipes.
Things that were handed down from generations.
Corn-beef Reuben!
This is the place I would always go for a Jewish deli.
Absolutely the best.
[Poster] This is our brisket number 17.
Guy says to try the beef and latkes, so I gotta try it.
All right, so what's gonna happen here?
[Poster] Now we're gonna do our brisket and beef for our beef and latke dish.
We're gonna add our mirepoix
Gonna put the onions.
Got a little bit of celery going on here.
And we put the carrots.
[Guy] Nice, beautiful, big, fat, brisket.
A little salt, pepper.
-Don't rinse the, uh, seasoning off the top. -Oh, no.
-[Guy] To the oven. -Approximately three and a half to four hours.
-We're gonna make the latkes. -Okay, hit it.
Start off with our fresh shredded potatoes.
We're gonna add the water.
Sour salt is the hydrated citric acid.
So we're gonna put that in here.
-We're just gonna add a little bit of onions. -Few of the onions.
Then we're gonna take this all out and we're gonna drain it.
But we're gonna put that right back in the pot.
-Now we have the rest of our onions. -Okay.
Sprinkle some flour in there.
-Black pepper, granulated onions-- -Onion?
[Poster] ...and regular table salt.
Pour our eggs in.
Fold it a little bit at a time.
-[Guy] You treat it like meatballs. -Absolutely
So we got it all ready.
We just kinda, like, fold it up.
That'll go for a couple of minutes.
Then when they get nice and brown, we're gonna turn 'em over.
-[Guy] Okay. -It's gonna be a little bit soft on the inside.
The outside's gonna have the nice crunch to it.
All right, here's the latkes.
Look at these! What the... You could hide behind this.
The bank robber was wearing a latke.
His accomplice...
[Poster] ...was the other latke.
[laughing]
[Poster] Oh, this is incredible, I love this.
-Nice and steamy. -[Guy] There we go.
You let that crust build up and really let that fat render down.
Ugh, yes.
[Poster] Then we just take this.
There's the hunch.
-Oh, you know the hunch. -I know the hunch!
I'm impressed.
Crunchy latke...
...and the meat all together in every bite.
I'm not hanging out with you anymore.
Nah.
Not unless you got a treadmill at home.
Yo, I'm gonna take the floorboard out of the Camaro and just...
[Flintstones running sound plays]
...Yabba dabba doo it home.
Beef and latke, pick up at the window.
I don't eat everybody's brisket,
but I like coming here for brisket.
Absolutely delicious.
[man] If you like the briske
you'll love the sweet and sour soup.
It's cabbage, brisket.
[Poster] Sweet and sour cabbage soup coming up.
We're gonna add the cabbage to the pot.
Cabbage and tomato sauce just seems to work for everything,
so we're gonna put that in here too.
Chopped diced tomatoes in juice, beef stock, sugar.
Black pepper, regular salt, granulated garlic.
Sour salt.
Ground cloves.
We're gonna fill it up with water so it almost covers the cabbage.
Once we get to that point it's gonna simmer for approximately two hours.
Now, at this point, we're gonna take cubed brisket.
All of it's in there.
We're gonna let this simmer for another hour
'Cause you want the meat to get a little tender, but not overcook.
And we are done.
Here's your sweet and sour cabbage soup.
[woman] You've got the chunks of the meat in there,
You've got the cabbage.
You've got the tartness.
You've got a little bit of the sweetness in there.
It just all comes together.
The brisket is very soft, like it was cooked low and slow.
Very savory.
The texture of the cabbage is incredible.
It's chewy, it's a little crisp but not overdone. It's fantastic.
[cook] Latkes ready.
[Guy] You guys are a magnificent trio.
And what a gift you are to the community.
I've questioned if I would ever find a place like this on the west coast.
And I found a couple.
This is a gem.
No wonder you guys have been doing it since '63.
Outstanding man.
-Thank you. -Outstanding.
Up next.
Bob, this is the joint?
Kid Rock's introducing me to Michigan mac and cheese..
-Did you just shove that in your mouth already? -[Kid Rock] Yeah.
[Guy] ...that's music to my ears.
We've sold, like, 1.2 million orders.
Mmm. That's gotta be in the top five.
[Guy] Back in 2011,
I rolled out with Kid Rock on a tour of his favorite hometown hangs.
Bob, this is the joint, a church?
This is the Clarkston Union, in our little town in Clarkston, Michigan.
Home of the most mackin', mac and cheese.
Out of everything you could've taken me to,
-you take me to church that makes mac and cheese. -[Kid Rock] That's right.
Mmm.
And whether it's divine intervention...
...or their culinary creations...
...they're doin' something right!
Because now, they're nine strong.
This is Clarkston Union.
Order up, Cubano sub, field greens. Ready!
I've been coming here since they opened. The food's always awesome.
Then I find out Guy was here it was cool.
Everything's homemade, and it's just like a family place.
This is really comfort food it's amazing.
[Guy] And owners, Curt Catal and Ann Stevenson,
were awestruck and inspired when they found this old church.
For Curt, it just felt like home.
I happened to grow up in the old Methodist church
-that my mom and dad made-- -Whoa, whoa, time out, time out.
You grew up in a church?
Yeah, we restored a church that they made into a home.
And so when this came up for sale, it made perfect sense to grab it.
It's part of Clarkston. It's part of our purposes, preserving and repurposing.
[Guy] Taking old churches and plopping down restaurant
that are known for incredible mac and cheese. You hear it everyday.
Two minutes on the mac and cheese.
We've been coming here since I was a little kid.
The mac and cheese was always a hit.
It's one of my favorite things in the whole wide world.
[Guy] What makes this mac and cheese rock?
The top, the crust, is amazing.
I only had two seconds
in answer to "What do you like about the mac and cheese?"
I like the crust.
[Guy] We'll make some mac and cheese?
Yeah, let's mac it up.
[Guy] We got the pasta workin', and now we're gonna go to the cream sauce.
[chef] First we add the milk.
Heavy whipping cream.
Sea salt, freshly ground black pepper, ground nutmeg.
Bring it to a simmer.
-And then what's the next step? -We start the roux.
Butter, diced onions, garlic paste.
And now the flour, to build the roux.
Now we're gonna add the hot milk mixture,
and we're gonna let it thicken.
Now we're gonna add some parmesan cheese.
Okay, so now you chill it before you add it to the pasta.
And then you add the cold pasta and the cold cheese sauce.
-You put it all together? -[chef] Mmm-hmm.
You are not short on the dairy on this, man.
[chef] We're gonna put it into dishes.
Some Pinconning cheese.
So you're gonna layer that cheese in there. Two layers of the mac.
[chef] Sharp white cheddar.
-Now you go with a little panko on top? -[chef] A little bit.
All right, so we take this. We're gonna bake it off what temp?
[chef] 425, about 12 minutes.
[Kid Rock] I usually clip it open and let it steam a little bit.
Then you get some of the crust, you get a noodle in there.
[Guy] Do you see the steam coming out?
-Did you just shove that in your mouth already? -Yeah.
[Guy] Mmm, you got the cheese right in there. Then you got the cream.
Then you got the crunch on top with the white cheddar,
which has got some real nice tang to it.
That is in the bomb mac and cheese category.
That... That's gotta be in the top five.
[server] Union Mac and Cheese.
The mac and cheese is excellent.
You better come hungry is all I can say.
[Curt Catallo] We sell a lot of mac and cheese,
but obviously it snowballed after Triple D hit the scen.
It just changed the game.
We've sold, like, 1.2 million orders.
[chef] Three pot pies coming out for table four.
The chicken pot pie reminds me of the mac and cheese,
because it's got a crust on it.
And when you poke the crust the steam just comes right o of it.
You can never go wrong getting the chicken pot pie.
[Guy] And now it's Mike Bake who's running things in the kitchen.
We're gonna start with our chopped yellow onion.
Chopped celery, chopped carrots.
Add some garlic paste, flour.
Mix the flour and the butter basically until it forms a paste.
Chicken stock, cream. dry mustard, sea salt,
brown-black pepper, cayenne. nutmeg, all spice.
Dry rub sage.
Dried green peas.
And the final ingredient is just chicken breast.
We gave it about 15, 20 minutes.
And as you can see, it's nice and thick now, much like a stew.
We're topping a pot pie with a puff pastry dough.
It's ready to go into the oven.
This will take about 10 minutes at 425.
And that's our chicken pot pie.
Chicken pot pie for you.
Chicken pot pie is flavorful.
It's down home delicious.
It's got a really great, crispy crust on the top.
And then the hot creamy chicken
with the vegetables is amazing.
Two minutes on the grilled cheese.
You can't go wrong with anything on the menu, really.
It's gonna be unique, it's gonna be different.
Meatloaf for table three. Need a food runner.
It is probably my favorite place in the world.
[Guy] It is real deal.
Just an all American joint.
And now we'll have folks from all over the country,
'cause you guys will come, right?
Of course.
Now there's Union joints all over the place.
[Catallo] We've got nine joints open now.
We have three in development
We have a full plate but we wouldn't want it any other way.
[Guy] And coming up, that plate includes this place.
The second stop on my Kid Rock tour.
I mean, literally, less than a block.
-[Kid Rock] Yeah, right here. -This is the joint?
And here the smoke meats are, well, smokin'.
-That's pig candy right there. -Makes me wanna dance.
[laughing]
[Guy] It was 2011, when I cruised
around Clarkston, Michigan with Kid Rock.
He was showin' me the food scene his hometown had to offer.
That's gotta be in the top five.
And there's more where that came from,
because just a short walk away is this joint.
I mean, literally less than a block.
-Yeah, right here. -This is the joint?
-This is the Union Woodshop. -Check this out.
Table 19, chicken club up.
Union Woodshop is just a place that everyone knows in town.
And if you're in the mood for barbecue, you know where to come.
When Guy came to the Woodshop, we were actually here.
How long you guys been coming here?
Since they opened.
The best barbecue isn't coming out of Memphis,
it's coming right here out of Clarkston.
[Guy] And brought to you by some familiar faces,
Curt Catallo and Ann Stevenson.
And for this place, they also brought in Erich Lines.
Hi there, how we doing?
The Union's a Union.
This is different, pizza and smoke meats.
But we knew to take the mac and cheese from the Union,
and put barbecue around it.
[chef] Pulled pork sandwich for Mike.
It' just a barbecue, homestyle mixture of flavors,
It's smoky and sweet.
We smoke everything from peanuts to cheese to olives.
The Woodshop is great for the smoke meats.
[chef] Porker for table 14.
[Guy] Let's butcher this thi down and make some bacon.
So we're gonna start with brown sugar.
Kosher salt, curing salt, or pink salt, maple syrup.
[Guy] So mix this, rub it on the pork belly.
And then how long are we gonna let this cure?
[chef] We cure it for seven days.
Seven days go by. We'll take it, we'll smoke it.
[chef] And then we got our house-made, Michigan maple syrup bacon.
-That's pig candy right there. -Right?
[laughing]
Good bacon makes me wanna dance.
I feel the same way he does about it.
-We're gonna make the Porker. -Okay.
Get our house-ground pork patty.
[Guy] So ground pork.
[chef] Now we got a house-made hot link,
-we just split it down the middle... -[Guy] 'Kay.
[chef] ...makes it nice and crisp.
We got our cold smoked cheddar, we smoke this in-house as well.
-Okay. -Just gonna melt those on.
We got our house pickled chilis here, jalapeno and banana.
Maple bacon.
We got our patties with our cheese.
Split hot link.
[Guy] Take a look at that.
That ain't no joke.
The link has got some nice heat to it and fantastic texture.
The pork patty, you got this unctuous flavor
This juiciness coming from the pork. It's rock star delivering rock star.
Two minutes on the Porker.
The Porker, obviously, because it was featured,
we've got to be ready for people to come in and order it.
[Guy] And Vince Baker is the one making it these days.
The Porker really captures everything that we're about.
We do everything from scratch in-house.
Smoked chicken wings for the bar.
The smoked wings are to die for.
Three minutes on the Woodshop pizza.
The pizza's so amazing.
So if you like the Porker, you'll absolutely love the Woodshop pizza.
There's the pulled pork, brisket and the chicken, which are all fantastic.
It's everything you love about the Woodshop, except on a pizza.
We're gonna make some brown sugar barbecue rub for our smoked chicken.
Brown sugar, paprika, kosher salt,
a little chili powder and black pepper.
Garlic powder, onion powder.
We've got some half chickens in here.
We're just lookin' for an even coat.
We're gonna put the chicken in the smoker at 225 degree for 2 hours.
Our Woodshop pizza also features house-smoked brisket.
We are gonna season with salt and pepper.
This is ready to go into the smoker now at 215 degrees for 14 hours.
Now we're gonna make our regular barbecue rub.
We've got some paprika, black pepper, some garlic, some onion,
kosher salt, chili powder, a little bit of brown sugar.
We are ready to season some pork then.
We're gonna start with our handmade dough.
Our scratch Memphis barbecue sauce.
This is a blend of mozzarella and Munster and Pecorino Romano.
This pulled pork that we just worked on.
We've got some smoked chicken.
Fan-favorite chopped brisket.
A little bit of red onion.
Gonna take about three minutes in our woodfire oven
We've got our Woodshop pizza.
Woodshop pizza at table 34, up.
It's crispy.
It has great little burn marks all over it
on the bottom and on the crust.
I like the smokey meats on it.
I like the tangy barbecue sauce.
The flavors are really good. It's a melting pot of perfect pizza.
[man] Everything about the Woodshop food is warm.
That's what draws people in.
The fact you have these joints so close to your house?
I don't know why you don't weigh 400 pounds.
Guy and Kid Rock come eat at your place?
I don't know how you top tha
We thought we knew what busy was,
but we went from, you know, an hour wait to a four hour wait.
So we made the Chop Shop upstairs.
They have lounge areas. They have foosball, pool.
It also meant that your experience down here
was 100 times better.
-It's rocking now. -It is rocking.
[Guy] Great bar. Scratch-made food.
-Dig it, congratulations on the success. -For sure. Thank you.
[Guy] I mean, two within a block and a half.
-You don't see that everyday... -Yeah, it's a great campus--
...even on Triple D!
Pot pie in the window for the Triple D Nation!
Another Triple D up.
Enjoy!
So that's it for this road trip and don't you worry,
we got plenty more joints to look back on all over the Triple D Nation
-All right. -[man] We're having a moment there, chef.
I... I can see that.
I've had... I've had a lotta moments, so I... I understand.
He needs privacy.
Give him privacy.
It's so good.
Wait 'till you try it with the pastrami.