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.