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00:00:01,202 --> 00:00:02,201
Hey, I'm Guy Fieri,
and you know what I need?
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I need you riding shotgun.
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I'm on my way to Flavortown.
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This is Diners, Drive-Ins
And Dives.
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This trip...
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-Ay, ay, ay.
-Adiós, mijo.
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[Guy] ...get ready
for the whacky...
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What is going on?
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...wild...
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That is crazy.
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...and unexpected.
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I did not see that coming.
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We've got a head-turning
spot in New Jersey...
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You know I can hear
you yelling through
your television.
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...a mind-bending menu
in Cleveland...
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In the warehouse of fun.
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...and family recipes
in California...
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That's the next level.
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Dynamite.
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...launch into
a whole different dimension
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-Look at her all shy,
like, "Oh, who, me?"
-[laughs]
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"Who, me? Did I make something
that's completely ridiculous
and out of bounds?"
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That's all right here,
right now, on Triple-D.
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-[door closes]
-I'm here in La Quinta,
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which is about 30 minutes
from Palm Springs, California.
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And I'm looking
for this place,
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I gotta tell you something,
it was not easy to find.
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But I hear it's well worth it,
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because if you're looking for
homemade, scratch-made,
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real-deal Mexican
with a twist,
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they tell me
this is the place,
Chula Artisan Eatery.
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Get these eggs going
poached here.
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This restaurant
is absolutely amazing.
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It's an alternative
to, like, traditional
breakfast-lunch places.
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I have the Chula fritters.
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What makes the food
here so good?
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The different spins
she puts on it.
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[Guy] And the chef doing
the spinning here
is Katherine Gonzales,
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who didn't have to go
far from home to find
her inspiration.
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I'm using recipes from Mom,
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and then I kind of infused
it with some of the things
I learned.
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Mom's Red Chili chilaquiles.
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The chilaquiles are fantastic,
I could eat those every day.
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The meat is so tender,
the sauce is complex
and flavorful.
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-[Guy] So, what are we making?
-My mom's chilaquiles.
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We're gonna make the rub.
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-Salt, garlic powder, paprika.
-Paprika.
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Onion powder, and cumin,
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and it's gonna go
on the pork cushion.
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-[Guy] Braising liquid.
-A little bit at the
bottom, yeah.
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Go in the oven, 250?
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[Katherine]
Whatever the oven's
working at during the day.
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-It just goes in there,
you can't wreck it.
-Yeah.
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-Next step?
-Red chili.
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-Red chili?
-California chili.
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Okay, California chili.
I know my chili.
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-Yeah, you do
know your chilis.
-Oh, come on now.
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Break off the stem.
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The seeds, when we dump 'em,
we save 'em.
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We make our chili oil.
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So, we're going to rehydrate
these? A little warm water.
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[Katherine] Leave them on
the stove an hour.
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And put them into the blender.
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Little bit of that water
that we cooked them in.
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Hot tub of Flavortown.
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Then just a little bit
of water to thin it out.
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Crushed Mexican oregano.
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Cumino, onion, the garlic,
and the salt.
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-Next up?
-We're gonna make
date and onion jam.
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Grapeseed oil,
sweet white onion,
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dates, add sugar to this,
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-and water.
-All that precise measurement
that goes on here.
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[Katherine] You like that?
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And an immersion blender
that's gonna get messy.
I'll be back here.
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That's like culinary napalm.
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Sugar and dates,
a little sticky-burny.
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-[Katherine] We're gonna
let it cook down.
-All right.
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-So now we're gonna make
my mom's chilaquiles.
-Okay, so...
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-Okay.
-So...
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-Okay, so.
-[both] Okay, so. [laugh]
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[Katherine] Okay, I got you.
Grapeseed oil.
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Sweet white onion,
our house-made corn chips.
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-Put the red chili sauce
on top.
-Right.
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And then the pulled pork.
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Should call this dish
"Next of Kin."
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You're gonna be calling mine.
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Green onion, queso fresco.
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What avocado slicing
is that method?
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Here, how many are we giving?
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We're giving it,
like, three.
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-Ay, Guy.
-Ay, ay, ay!
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Adiós, mijo.
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Do the microgreens,
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-chili oil on.
-That you made from the seeds
that you kept.
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[Katherine] Yep. And a little
bit of onion jam.
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For the wrong people,
there'd be an egg on this.
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[Katherine] There would be
an egg on that.
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Going for a personal best
right now and it's so hot.
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[poorly imitates plane noises]
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-Actually, that was more
like a piggy.
-[laughter]
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The chili sauce, it's silky,
lot of chili flavor.
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You do this really
dynamite pork,
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you go a little bit
extra with that.
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The chips are nice
and crunchy.
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The jam is just that kind
of that funky little twist
that makes it yours.
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That's the next level.
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Dynamite.
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Chilaquiles are in the window.
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The chilaquiles are amazing.
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The sauce is wonderful
with them.
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This is like grandma's
authentic Mexican food.
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Just if grandma came back
from a raging weekend.
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It's kind of an open secret
that if you want good food,
you come to Chula.
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[Guy] What's the name
come from?
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It means 'beautiful'.
My mom used to call me
Chula when I was little.
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I call Chula my daughter.
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-Chulita, my little Chula,
my beautiful--
-Aww.
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-Do you speak fluent Spanish?
-Yes, I do.
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[Katherine speaking Spanish]
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It's different from other
Mexicano restaurants.
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They just take it up a notch.
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And a green chili
Monte Cristo.
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The Monte Cristo's
really good, I love it.
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It's deep-fried, it has ques
in it, it has bacon,
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green chilis.
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If you're open to interesting
flavors, this is gonna just
absolutely blow you away.
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[Guy] All right, what are w
into next, chef?
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Green chili and apple wood
smoked bacon Monte Cristo.
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Oh, so the old traditional
Mexican Monte Cristo's
gonna be happening.
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-[Katherine] We're gonna roast
Anaheim green chilis.
-Okay.
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Am I putting them on
while you're spinning?
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If you can do that,
you and I can take this
to Vegas, I swear.
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-There you go.
-[giggles]
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-In the oven, 500.
-[Katherine] Yes.
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-Do you typically make
your tortillas?
-Yes.
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White flour here, kosher salt,
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coconut oil,
put a little water in there.
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[Guy] All right, so once
we knead it, how long
are we gonna let it rest?
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-For, like, an hour.
-[Guy] After it rests,
we'll roll it out.
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-Mmm-hmm.
-[Guy] Got it.
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Now, while that's working
what are we getting into?
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The batter
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-for the--
-What's the batter?
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We can talk about it.
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-Okay.
-[laughter]
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[Katherine] Potato flour,
white rice flour,
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00:05:07,408 --> 00:05:09,508
brown rice flour,
crushed oregano,
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onion powder, garlic powder,
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-some pimenta.
-Do you want me to hit you
for the beer?
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[Katherine] Let's hit it
with the beer.
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00:05:15,749 --> 00:05:17,249
-What else we got?
-Gonna make a quesadilla.
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[Guy] Look at that thing.
A manhole cover.
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[Katherine] Jack cheese,
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-chopped up...
-[both] ...apple wood
smoked bacon.
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Portion issue around here.
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[Katherine] Chopped
green chilis.
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-We roast it.
-Bring the whole family down.
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[Katherine] Flip that here,
and we're gonna dredge it
into the batter.
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What is going on?
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Into the fryer.
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I did not see that coming.
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[Katherine] Look how
beautiful it is.
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So if a quesadilla
isn't enough, let us batter
it for you and then fry it.
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-[Katherine] Onion.
-[Guy] There you go,
that'll health it up.
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Queso fresco,
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jam, because it's gotta
have the sweet and salty.
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-How's that?
-I don't know how it is,
'cause it's ridiculous.
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I don't eat many dishes,
as a chef,
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as a person, as the host
of Triple-D that kick my butt.
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But I have to be
honest with you,
this is a close match.
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One, the portion
is just ding-dong.
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Two, make it a tortilla,
ding-dong.
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-Three, the amount of cheese
you put in it, ding-dong.
-[giggles]
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It should be illegal.
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The strawberry jam
is a must-have.
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You've gotta cut it
a little bit with some
of the sweetness.
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The green chili's awesome.
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But the fact that you make
that beer batter so thick,
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but not heavy,
this is ridiculous.
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And it's outstanding.
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-Thank you. [giggles]
-Look at her all shy, like,
"Oh, who, me?"
182
00:06:31,125 --> 00:06:34,726
"Who, me? Did I make something
that's completely ridiculous
and out of bounds?"
183
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Green chili Monte Cristo!
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It's crunchy, and then on the
inside, it's nice and soft.
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The strawberry dipping sauce
just tied the whole ribbon
together.
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Huevos rancheros
in the window.
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00:06:45,839 --> 00:06:47,105
Which is better, the breakfast
or the lunch?
188
00:06:47,107 --> 00:06:49,508
-I usually choose lunch.
-I do breakfast.
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00:06:49,510 --> 00:06:50,609
-You do breakfast?
-Mmm-hmm.
190
00:06:50,611 --> 00:06:51,610
Aren't you a good team?
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It's just such
a beautiful experience.
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00:06:54,014 --> 00:06:55,447
It's scratch-made,
it's real-deal,
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00:06:55,516 --> 00:06:57,315
and it comes from that
crazy mind.
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00:06:57,317 --> 00:06:59,651
She becomes your friend,
you're gonna need
a gym membership.
195
00:06:59,753 --> 00:07:01,219
-[laughs]
-And a good attorney.
196
00:07:02,856 --> 00:07:04,656
Up next, I'm hitting
up Cleveland
197
00:07:04,725 --> 00:07:07,025
with my buddy, Iron Chef,
Michael Symon.
198
00:07:07,027 --> 00:07:09,027
[in Italian accent] I'm gonna
take this to Flavortown.
199
00:07:09,029 --> 00:07:11,229
[Guy] For a sandwich that's
more than a mouthful.
200
00:07:11,231 --> 00:07:13,598
-[stammering] G-A,
B, B, O, L...
-[laughs]
201
00:07:13,600 --> 00:07:14,800
[Guy] And surf and turf
202
00:07:14,802 --> 00:07:16,802
you just gotta taste
to believe.
203
00:07:16,804 --> 00:07:19,538
One of the most whacked out
thing I've ever seen
on Triple-D.
204
00:07:23,710 --> 00:07:26,511
Chef Michael Symon,
I am glad you know
all the cops in Cleveland.
205
00:07:26,513 --> 00:07:29,047
Come on, dude, I hit that
hole shot headed sideways.
206
00:07:29,116 --> 00:07:30,816
Oh, you're killing me.
All right, where are we?
207
00:07:30,818 --> 00:07:33,652
[Michael] We're in Detroit,
Shoreway neighborhood
of Cleveland, Ohio.
208
00:07:33,753 --> 00:07:35,320
About 500 feet from the lake.
209
00:07:35,322 --> 00:07:37,155
-Oh, that's why it's so warm.
-Feel the breeze?
210
00:07:37,257 --> 00:07:39,424
-[Guy] Yeah.
-[Michael] Really talented
young chef here.
211
00:07:39,426 --> 00:07:41,827
He's killing it with, like,
cheffed-up diner food.
212
00:07:41,829 --> 00:07:43,128
[Guy] Cheffed-up diner food
213
00:07:43,130 --> 00:07:44,729
On Triple-D? Perfect!
214
00:07:44,731 --> 00:07:46,031
This is Good Company.
215
00:07:47,401 --> 00:07:49,434
Full Mushroom
in the window, runner!
216
00:07:49,536 --> 00:07:51,803
I just can't say enough
about how good this place is.
217
00:07:51,805 --> 00:07:53,104
Blows your tastebuds out
of the water.
218
00:07:53,106 --> 00:07:54,606
And our pecorino wings.
219
00:07:54,608 --> 00:07:56,641
I like anything
that Brett makes.
220
00:07:56,743 --> 00:07:57,909
Oh, you knew him
before he got here.
221
00:07:57,911 --> 00:07:59,211
I'd follow him anywhere.
222
00:07:59,213 --> 00:08:01,646
[Guy] That's because chef
and owner Brett Sawyer
223
00:08:01,715 --> 00:08:04,516
has built a reputation
in other joints around town
224
00:08:04,518 --> 00:08:07,252
and brought those culinary
skills to this concept.
225
00:08:08,822 --> 00:08:11,056
[Brett] We took all the simp
food of a diner
226
00:08:11,157 --> 00:08:12,591
and made it
much more difficult.
227
00:08:12,593 --> 00:08:14,059
[Guy] Just cheffed
the entire thing.
228
00:08:14,061 --> 00:08:15,427
[Brett] Gabagool's ready.
229
00:08:15,429 --> 00:08:17,162
Gotta have the gabagool.
230
00:08:17,264 --> 00:08:19,231
It's like the perfectly
built sandwich.
231
00:08:19,233 --> 00:08:21,233
The gabagool meat was full
of flavor.
232
00:08:21,235 --> 00:08:23,635
The bun's just dreamy.
233
00:08:23,704 --> 00:08:25,437
-So what are we making today?
-[both] Gabagool.
234
00:08:25,539 --> 00:08:27,038
How do you spell gabagool?
235
00:08:27,040 --> 00:08:29,508
G-A-B-B-O-L-aah...
236
00:08:29,510 --> 00:08:31,109
Do you know who
Christian Petroni is?
237
00:08:31,111 --> 00:08:33,912
-I do, yeah.
-So, Petroni is one
of my favorite chefs,
238
00:08:33,914 --> 00:08:36,314
and gabagool is his
favorite thing in the world
to say.
239
00:08:36,316 --> 00:08:39,818
Live, we learn,
and we gabagool.
240
00:08:41,421 --> 00:08:43,355
-[laughs]
-We have a house-made copa.
241
00:08:43,456 --> 00:08:46,725
We take chili flakes,
pulverize them first.
242
00:08:46,727 --> 00:08:47,959
Pink salt, white sugar,
243
00:08:48,028 --> 00:08:50,228
brown sugar, and kosher salt.
244
00:08:50,230 --> 00:08:53,031
Mix it nicely, we'll add this
to the pork shoulder,
245
00:08:53,033 --> 00:08:54,265
and cure it for two weeks.
246
00:08:54,301 --> 00:08:55,901
-Then we pull it out and we...
-[both] ...rinse it.
247
00:08:55,903 --> 00:08:57,936
[Michael] It's starting
to firm up, it's beautiful.
248
00:08:58,005 --> 00:09:00,205
-We're gonna make a new
seasoning? Fantastic.
-Mmm-hmm.
249
00:09:00,207 --> 00:09:02,340
Black peppercorns,
aniseed, and chili flake.
250
00:09:02,409 --> 00:09:04,109
Pulverized, but still
a little chunky.
251
00:09:04,111 --> 00:09:05,844
Liberally rub it
all the way around.
252
00:09:05,879 --> 00:09:07,145
Right to the oven.
253
00:09:07,147 --> 00:09:10,215
Three hours, at 150 degrees
Fahrenheit, full steam.
254
00:09:10,217 --> 00:09:11,917
[Guy] When it's done,
let it cool, slice it,
255
00:09:11,919 --> 00:09:13,618
and then heat it for service.
256
00:09:13,620 --> 00:09:15,220
-Yep.
-All right, chef,
what are we making next?
257
00:09:15,222 --> 00:09:16,121
Our Company sauce.
258
00:09:16,123 --> 00:09:17,956
Whole eggs, yellow mustard,
259
00:09:18,025 --> 00:09:21,092
lemon juice, kosher salt,
sugar, MSG.
260
00:09:21,094 --> 00:09:22,827
[Guy] There you go.
261
00:09:22,829 --> 00:09:25,463
-When we were coming up...
-MSG was in Chinese food
and it gave you a headache.
262
00:09:25,532 --> 00:09:27,499
[Michael] Now everybody's
comfortable with the MSG.
263
00:09:27,501 --> 00:09:29,834
Celery salt,
and some white vinegar.
264
00:09:29,903 --> 00:09:31,703
Oil, slow drizzle.
265
00:09:31,705 --> 00:09:34,205
Let's go to... [slows down]
...slo-mo.
266
00:09:37,244 --> 00:09:38,276
And then we throw
the capers in.
267
00:09:38,278 --> 00:09:39,611
There you go, chef.
268
00:09:39,613 --> 00:09:42,681
-[spoon clangs]
-[both laugh]
269
00:09:42,683 --> 00:09:44,382
That's really delicious.
270
00:09:44,384 --> 00:09:46,818
-I love that caper kick.
-[Michael] Get that little
salty briny pop at the end.
271
00:09:46,820 --> 00:09:48,353
-We gonna make the bread?
-[Brett] Yes, sir.
272
00:09:48,455 --> 00:09:49,621
Milk bun, hoagie.
273
00:09:49,623 --> 00:09:51,222
So we start with our poolish.
274
00:09:51,224 --> 00:09:53,258
-You're poolish, aren't you?
-I'm poolish, and Italian,
and Greek.
275
00:09:53,360 --> 00:09:56,628
[Brett] Milk, whole eggs,
mixture AP and bread flour,
276
00:09:56,630 --> 00:09:58,063
honey, kosher salt.
277
00:09:58,065 --> 00:09:59,931
So, the poolish, do you make
this ahead of time
278
00:09:59,933 --> 00:10:01,433
and it kind of just ferments
a little bit?
279
00:10:01,534 --> 00:10:02,801
It's always in the cooler.
280
00:10:02,803 --> 00:10:05,036
Dry yeast, let that go
until it starts to pull away,
281
00:10:05,038 --> 00:10:06,705
and then we add our
unsalted butter in.
282
00:10:06,707 --> 00:10:07,772
Portion it off,
283
00:10:07,774 --> 00:10:09,941
rest them, add the egg wash,
and poppy seed,
284
00:10:10,010 --> 00:10:11,008
and then we let them proof.
285
00:10:11,078 --> 00:10:14,412
Bake it in the oven
at 350 for 10 minutes.
286
00:10:14,414 --> 00:10:16,114
-All right, chef,
let's see it.
-Bun is done,
287
00:10:16,116 --> 00:10:17,949
nice and toasted,
mayonnaise up top,
288
00:10:17,951 --> 00:10:19,284
Company sauce,
289
00:10:19,286 --> 00:10:21,920
house-made Italian dressing,
we dress our shrettuce
with it.
290
00:10:21,922 --> 00:10:23,822
-[Guy] "Our shrettuce"?
Gosh, that's a great name.
-Yes.
291
00:10:23,824 --> 00:10:26,625
Gabagool, pickled peppers,
and white American
cheese on it.
292
00:10:26,627 --> 00:10:27,459
There we go.
293
00:10:29,329 --> 00:10:30,362
[Michael] Oh, wow, dude.
294
00:10:30,463 --> 00:10:32,731
-Oh, wow.
-What is going on?
295
00:10:32,733 --> 00:10:34,199
-[Michael] Both of us said
we're not mayo guys...
-Yeah.
296
00:10:34,201 --> 00:10:35,400
...but the mayo's working.
297
00:10:35,402 --> 00:10:37,602
As is that Good Company sauce.
298
00:10:37,604 --> 00:10:39,604
The milk bread
is insanely good.
299
00:10:39,606 --> 00:10:41,406
[Guy] The meat, I mean,
that's legendary.
300
00:10:43,810 --> 00:10:45,510
I love that you go in
with the American cheese.
301
00:10:45,512 --> 00:10:47,112
It's nice and creamy
and silky,
302
00:10:47,114 --> 00:10:48,947
but then the pepper's
got a good bite to it.
303
00:10:49,049 --> 00:10:51,149
If you didn't have
the shrettuce in there,
you'd be overwhelmed.
304
00:10:51,218 --> 00:10:52,917
[Michael] This is delightful.
305
00:10:52,919 --> 00:10:55,654
[in Italian accent]
Bada-ding, I'm gonna take this
gabagool to Flavortown.
306
00:10:55,722 --> 00:10:57,822
Now, see, we're bringing out
the Italian side of him.
307
00:10:57,824 --> 00:10:58,823
-Thank you.
-Outstanding.
308
00:10:59,526 --> 00:11:00,792
Plating gaba.
309
00:11:00,794 --> 00:11:02,861
It's hard to say no
to a sandwich called
the gabagool.
310
00:11:02,929 --> 00:11:05,430
For as fun as it is to say,
it even tastes better.
311
00:11:05,432 --> 00:11:08,933
The Company sauce is great,
it's peppery, it has
a little bite to it.
312
00:11:09,035 --> 00:11:10,201
And it's real sloppy too,
313
00:11:10,203 --> 00:11:12,504
so there's no way to eat it
and still be ladylike.
314
00:11:12,506 --> 00:11:13,671
-Yes.
-But it's worth it.
315
00:11:13,673 --> 00:11:15,140
[Guy] How do you describe
the restaurant to people?
316
00:11:15,208 --> 00:11:17,609
Well, I just tell people
it's the best burger
and wings in town.
317
00:11:17,611 --> 00:11:19,310
-It's a staple.
It's a neighborhood spot.
-[laughs]
318
00:11:19,312 --> 00:11:21,279
Whether you
walked in off the streets,
319
00:11:21,281 --> 00:11:22,814
and just hopped down
at the bar,
320
00:11:22,816 --> 00:11:25,283
or you brought
all your friends out,
it's Good Company.
321
00:11:25,285 --> 00:11:27,419
I know you gotta have
more up your, well,
you don't have sleeves...
322
00:11:27,421 --> 00:11:28,820
-Absolutely.
-...but what are we gonna do?
323
00:11:28,822 --> 00:11:30,355
-Next, we're gonna do--
-Ah, wait, don't tell us,
don't tell us,
324
00:11:30,424 --> 00:11:32,724
'cause if you tell us,
and then he's gonna
start talking,
325
00:11:32,726 --> 00:11:34,225
let's just go to commercial.
326
00:11:34,293 --> 00:11:36,261
We're going to clean Symon up,
we'll be back, hanging out
in Cleveland
327
00:11:36,329 --> 00:11:38,229
with Chef Michael Symon
and Good Company.
See you in a bit.
328
00:11:38,231 --> 00:11:40,331
-You want to have
the rest of mine?
-No. [laughs] I'm good.
329
00:11:42,502 --> 00:11:44,302
-Nothing like just getting,
grabbing out big ol' lumps--
-No.
330
00:11:44,304 --> 00:11:45,937
-Of butter.
-I have dreams
about this at night.
331
00:11:45,939 --> 00:11:46,805
Yeah.
332
00:11:46,807 --> 00:11:48,707
[laughter]
333
00:11:48,709 --> 00:11:50,709
Here we are in Cleveland
at Good Company,
334
00:11:50,711 --> 00:11:52,811
hanging out with the one
and only chef Michael Symon.
335
00:11:52,813 --> 00:11:55,146
And I called and I said,
"Tell me all the great places
to go," and he says,
336
00:11:55,248 --> 00:11:56,948
"Come to Good Company."
337
00:11:56,950 --> 00:11:59,117
It's just so different
than any other restaurant
in the city.
338
00:11:59,119 --> 00:12:00,452
[waitress]
And the plum chicken.
339
00:12:00,553 --> 00:12:02,120
-Favorite thing on the menu?
-Surf and turf.
340
00:12:02,122 --> 00:12:04,022
[Brett] We got two
surf and turfs ready.
341
00:12:04,024 --> 00:12:07,959
It's a shaved steak sandwich,
the jus has the lobster
flavor into it.
342
00:12:07,961 --> 00:12:09,861
I could've sworn
that there was lobster
on the sandwich,
343
00:12:09,930 --> 00:12:11,830
I kept looking
for the lobster.
344
00:12:11,832 --> 00:12:13,998
-What are we into next?
-Our surf and turf.
345
00:12:14,000 --> 00:12:16,201
We start with a certified
angus beef tri-tip.
346
00:12:16,203 --> 00:12:18,403
-I see the turf,
but where's the surf?
-[all laughing]
347
00:12:18,405 --> 00:12:20,105
We serve it with a lobster
beef au jus.
348
00:12:20,206 --> 00:12:21,339
And I'm the crazy one.
349
00:12:21,341 --> 00:12:23,641
[Brett] Kosher salt,
black pepper, chili powder,
350
00:12:23,710 --> 00:12:26,745
onion powder, garlic powder,
dry rosemary.
351
00:12:26,846 --> 00:12:28,213
[Guy] How long's it going
to sit on that?
352
00:12:28,215 --> 00:12:29,514
Twenty, thirty minutes.
353
00:12:29,516 --> 00:12:32,517
Cook that in our oven,
eight minutes at 500 degrees.
354
00:12:32,519 --> 00:12:34,519
Then we turn it down
to 350 degrees,
355
00:12:34,521 --> 00:12:35,719
and cook it for an hour.
356
00:12:35,722 --> 00:12:38,156
Chill it, slice it on our deli
slicer for service.
357
00:12:38,225 --> 00:12:40,024
-Okay, chef.
-Now, we're gonna make
our duxelles.
358
00:12:40,026 --> 00:12:41,492
Nice fatty mushroom spread.
359
00:12:41,561 --> 00:12:44,229
You don't get to say
nice fatty mushroom spread
very often, do you?
360
00:12:44,231 --> 00:12:45,563
-[both laugh]
-It just has a ring to it.
361
00:12:45,632 --> 00:12:48,032
[Brett] Butter,
add our shallots, garlic,
362
00:12:48,101 --> 00:12:49,167
sundried tomatoes.
363
00:12:49,235 --> 00:12:51,202
Sundried tomatoes actually
break it up a little bit.
364
00:12:51,204 --> 00:12:53,371
Yeah, nice little acidic bite
in there.
365
00:12:53,373 --> 00:12:55,807
Tarragon, parsley,
mushrooms,
366
00:12:55,809 --> 00:12:57,909
salt, white vinegar,
and red wine.
367
00:12:57,911 --> 00:12:59,711
Cook it for about hour,
hour and a half.
368
00:12:59,713 --> 00:13:02,514
This is the time where we're
gonna see lobster shells
come out, huh?
369
00:13:02,516 --> 00:13:04,315
-Yes.
-I am dying to see this.
370
00:13:04,317 --> 00:13:07,018
We're going to start
with the beef bones.
Rub these with tomato paste.
371
00:13:07,020 --> 00:13:08,419
[Michael] I love
that little trick.
372
00:13:08,421 --> 00:13:09,954
-[Guy] In the oven.
-[Brett] 350.
373
00:13:09,956 --> 00:13:11,523
-[Guy] Don't roast.
-Bones in the pot.
374
00:13:11,525 --> 00:13:12,557
Our lobster bodies.
375
00:13:12,659 --> 00:13:14,058
This is the weirdest thing
I've seen.
376
00:13:14,127 --> 00:13:16,227
-[Brett] Black peppercorns,
bay leaf.
-Water.
377
00:13:16,229 --> 00:13:19,631
Bring it up to a boil,
turn it down to a simmer,
and let it reduce overnight.
378
00:13:19,633 --> 00:13:21,900
In the warehouse of fun.
379
00:13:21,902 --> 00:13:23,401
So now we're gonna make
our béarnaise sauce.
380
00:13:23,403 --> 00:13:26,237
-Start with our tarragon
champagne vinegar reduction.
-Okay.
381
00:13:26,306 --> 00:13:28,106
Champagne vinegar, shallots,
382
00:13:28,108 --> 00:13:29,607
tarragon, bring it up
to a boil.
383
00:13:29,609 --> 00:13:32,010
-Hit it on simmer.
-[Guy] Let this reduce down.
384
00:13:32,012 --> 00:13:33,444
-Strain it out.
-Whole eggs,
385
00:13:33,513 --> 00:13:35,814
some more yolks,
salt, chilis,
386
00:13:35,816 --> 00:13:37,549
our tarragon reduction,
387
00:13:37,617 --> 00:13:39,417
and we're gonna use
our stem blender.
388
00:13:39,419 --> 00:13:40,518
And then we have
our melted butter,
389
00:13:40,520 --> 00:13:42,453
give that a slow drizzle.
390
00:13:42,555 --> 00:13:44,022
-[Guy] Béarnaise is done.
-Time to build it.
391
00:13:44,024 --> 00:13:45,056
-Fantastic.
-Favorite part of the day.
392
00:13:45,125 --> 00:13:46,624
-[Brett] Milk bun.
-[Michael] Oh.
393
00:13:46,626 --> 00:13:49,160
-[Brett] Very generous
with the duxelles.
-Oh, you let that reduce.
394
00:13:49,229 --> 00:13:50,662
[Brett] Tri-tip, red onions,
395
00:13:50,697 --> 00:13:52,564
our tarragon chili béarnaise.
396
00:13:52,665 --> 00:13:54,933
-Top it off.
-The Pirates
of the Caribbean sword
397
00:13:55,001 --> 00:13:56,033
-to cut it with.
-[Michael giggles]
398
00:13:56,035 --> 00:13:57,735
And then here comes
the lobster beef jus.
399
00:13:57,804 --> 00:13:59,237
I can't wait for this one.
400
00:14:04,144 --> 00:14:05,509
Whoa.
401
00:14:05,511 --> 00:14:07,612
-The sandwich is spectacular
by itself.
-Before you dip it.
402
00:14:07,614 --> 00:14:09,180
Right, right, right.
403
00:14:10,517 --> 00:14:13,751
-[Michael] The beef flavor's
through the roof.
-[Guy] That is crazy.
404
00:14:13,820 --> 00:14:15,920
[Michael] The lobster
really comes out.
405
00:14:15,922 --> 00:14:18,957
I cannot believe how much
lobster flavor's in there.
406
00:14:19,926 --> 00:14:22,060
[Michael] It is full-on
surf and turf.
407
00:14:22,161 --> 00:14:25,129
One of the most whacked
out thing I've ever seen
on Triple-D.
408
00:14:25,131 --> 00:14:27,198
-Amen, dude.
-Yeah, two for two, brother.
409
00:14:27,200 --> 00:14:28,499
[Brett] Plating surf and turf.
410
00:14:28,501 --> 00:14:31,836
It's a really good cut
of beef, and it's so tender.
411
00:14:31,938 --> 00:14:33,938
The hot jus sauce
is to die for.
412
00:14:34,040 --> 00:14:37,041
-It's the most unique sandwich
I think I've probably ever--
-I'm going to give you unique.
413
00:14:37,043 --> 00:14:38,676
[Brett] Celery root!
414
00:14:38,678 --> 00:14:40,278
[man] I have brought friend
from out of town many
a time here.
415
00:14:40,280 --> 00:14:41,312
It's the spot to go to.
416
00:14:41,314 --> 00:14:43,414
You're a gangster,
I love your city.
417
00:14:43,416 --> 00:14:45,049
What a destination
for great food.
418
00:14:45,051 --> 00:14:47,418
And I think that you're one
of the founding fathers
of making that happen,
419
00:14:47,420 --> 00:14:49,354
but way to step up
to the plate.
420
00:14:49,422 --> 00:14:52,156
-Thanks, chef.
-I gotta come back here
for another run at this thing.
421
00:14:52,225 --> 00:14:56,594
-[laughter]
-After I push the car home
back to Cali.
422
00:14:56,596 --> 00:14:59,831
Coming up, blown up
bar bites in Highlands,
New Jersey.
423
00:14:59,833 --> 00:15:03,101
So what you could've
made simple, you made
way more difficult.
424
00:15:03,103 --> 00:15:04,636
Like top-notch tacos...
425
00:15:04,737 --> 00:15:06,537
That's a mighty, mighty Mojo
right there, buddy.
426
00:15:06,639 --> 00:15:08,039
...and sauced-up wings.
427
00:15:08,041 --> 00:15:10,408
Got any beach towels?
'Cause I'm gonna need
one to clean up.
428
00:15:14,614 --> 00:15:16,047
So I'm here in Highlands,
New Jersey,
429
00:15:16,049 --> 00:15:18,750
right on the Shrewsbury River,
which, on the other side
of that
430
00:15:18,785 --> 00:15:20,184
is the Atlantic Ocean.
431
00:15:20,186 --> 00:15:22,487
To check out a joint where
two buddies came up
with the idea,
432
00:15:22,489 --> 00:15:24,722
they want to do a sports ba
and restaurant.
433
00:15:24,724 --> 00:15:27,659
They needed a name. Well, th
came up with, like, a hundre
different names
434
00:15:27,727 --> 00:15:30,128
until one stuck.
Oh, it's unique.
435
00:15:30,130 --> 00:15:32,430
And the food better be grea
with a name like this.
436
00:15:32,432 --> 00:15:34,032
Welcome to The Chubby Pickle.
437
00:15:34,935 --> 00:15:36,000
Here you go, pork chop.
438
00:15:36,002 --> 00:15:38,603
This is not your hotdog
and hamburger joint.
439
00:15:38,605 --> 00:15:40,605
[Brian] Cream cauliflower
for B1.
440
00:15:40,607 --> 00:15:42,607
It's a local hometown bar.
441
00:15:42,609 --> 00:15:44,809
It has entertainment,
it has great food.
442
00:15:44,811 --> 00:15:46,811
[Guy] Which is exactly
what Adam Slavin
443
00:15:46,813 --> 00:15:51,449
and Craig Andrews were
going for when they opened
this place over a decade ago
444
00:15:51,484 --> 00:15:53,518
But then there was that
whole name thing.
445
00:15:55,021 --> 00:15:56,721
Let's just talk about
the elephant in the room.
446
00:15:56,723 --> 00:15:57,822
How'd you come up
with the name?
447
00:15:57,824 --> 00:15:59,090
We just wanted it
to be memorable.
448
00:15:59,092 --> 00:16:00,725
Love it or hate it,
nobody forgets it.
449
00:16:02,429 --> 00:16:04,128
Give me a chicken taco
and a beef taco.
450
00:16:04,130 --> 00:16:06,230
You backed the name up,
is the food fun?
451
00:16:06,232 --> 00:16:07,799
The food is fun.
The joint is fun.
452
00:16:07,801 --> 00:16:09,500
[Guy] What kind of food
are you doing?
453
00:16:09,502 --> 00:16:11,803
We just wanted to pull
things from different parts
of the country, from wherever.
454
00:16:11,805 --> 00:16:14,739
[Guy] And chef Brian McGaki
is pulling it all together
in the kitchen.
455
00:16:15,608 --> 00:16:17,141
[Brian] Korean chili wings up.
456
00:16:17,243 --> 00:16:19,544
The Korean chili wings
are unbelievable.
457
00:16:19,645 --> 00:16:21,212
It's got a nice twang to it,
458
00:16:21,214 --> 00:16:22,847
you know, it's very good.
459
00:16:22,949 --> 00:16:24,015
All right, what are we
making first?
460
00:16:24,017 --> 00:16:25,149
-[Brian] Korean chili wings.
-Okay.
461
00:16:25,251 --> 00:16:27,318
-Put some salt and pepper.
-For seasoning, that's it?
462
00:16:27,320 --> 00:16:30,154
Yeah, fry them
in the deep fryer partially
for eight minutes.
463
00:16:30,223 --> 00:16:31,489
-Next up?
-Korean chili sauce.
464
00:16:31,524 --> 00:16:34,959
-Garlic, ginger, lime juice.
-[Guy] Good amount of that.
465
00:16:35,028 --> 00:16:35,860
[Brian] Then I add the honey.
466
00:16:35,929 --> 00:16:36,861
What did you call me?
467
00:16:36,963 --> 00:16:39,230
-[laughs]
-We just met, chef.
468
00:16:39,232 --> 00:16:40,631
I crack myself up.
469
00:16:41,601 --> 00:16:43,501
Next add gochujang,
Korean chili paste.
470
00:16:43,503 --> 00:16:44,669
[Guy] It's the bomb.
471
00:16:44,671 --> 00:16:47,005
-Sesame oil.
-Just a touch though,
just a...
472
00:16:47,007 --> 00:16:47,905
-I got you, chef.
-Thank you.
473
00:16:47,907 --> 00:16:49,040
It's like therapy.
474
00:16:49,042 --> 00:16:50,208
[hums]
475
00:16:50,210 --> 00:16:52,043
[humming] Mix it up faster.
476
00:16:52,045 --> 00:16:53,044
All right, now you're humming.
477
00:16:53,146 --> 00:16:55,113
[humming] Now I got it.
478
00:16:55,115 --> 00:16:56,948
[Brian] Next I'm gonna add
the puree that we just made.
479
00:16:57,016 --> 00:16:58,015
All right.
480
00:16:58,752 --> 00:17:00,018
You can put that
on anything you want.
481
00:17:00,020 --> 00:17:01,953
-We put it on cauliflower too.
-[Guy] Delicious.
482
00:17:02,055 --> 00:17:03,554
-What are are going
to serve it with?
-Blue cheese dressing.
483
00:17:03,656 --> 00:17:05,823
-Got it.
-Blue cheese
into the blender.
484
00:17:05,825 --> 00:17:07,925
Champagne vinegar,
buttermilk, salt,
485
00:17:07,927 --> 00:17:09,193
coarse ground black pepper,
486
00:17:09,195 --> 00:17:10,728
onion powder, garlic powder.
487
00:17:10,730 --> 00:17:12,864
To finish the blue cheese
dressing, I'm gonna add
sour cream,
488
00:17:12,932 --> 00:17:14,265
mayonnaise, blue cheese.
489
00:17:14,333 --> 00:17:15,533
Whisk it, add the puree.
490
00:17:15,602 --> 00:17:16,934
Then I add some
Worcestershire.
491
00:17:17,036 --> 00:17:18,803
And that just gets better
in a day or two?
492
00:17:18,805 --> 00:17:20,938
-[Brian] Exactly.
-And the other one
is the aioli?
493
00:17:21,040 --> 00:17:22,740
[Brian] First,
I add the ginger puree,
494
00:17:22,809 --> 00:17:24,308
scallions, garlic,
495
00:17:24,310 --> 00:17:26,811
mayonnaise and a little
bit of salt and pepper.
Puree it.
496
00:17:26,813 --> 00:17:28,179
Double fry on the wings,
497
00:17:28,181 --> 00:17:29,380
-so you get them really
nice and crispy.
-[Brian] Yep.
498
00:17:29,382 --> 00:17:31,115
-So we're gonna glaze
the sauce on the wing?
-Yeah.
499
00:17:31,117 --> 00:17:33,551
'Cause you got
all that honey in there,
they caramelize.
500
00:17:33,586 --> 00:17:35,520
Black sesame seed.
Korean chili wings.
501
00:17:35,522 --> 00:17:38,322
So what you could've
made simple, you made
way more difficult.
502
00:17:38,324 --> 00:17:40,124
-[laughs]
-You made every sauce,
503
00:17:40,126 --> 00:17:43,227
you double fried the wing,
and then you cooked the wing
one more time in a sauté pan.
504
00:17:43,229 --> 00:17:44,629
And if you think I'm picking
one of those wings up
505
00:17:44,631 --> 00:17:46,364
right now, you are completely
out of your mind.
506
00:17:46,433 --> 00:17:47,732
Way hot. I'm protesting.
507
00:17:47,834 --> 00:17:49,700
We're unifying
and standing together.
508
00:17:49,702 --> 00:17:51,736
You know I can hear
you yelling through
your television.
509
00:17:51,838 --> 00:17:52,670
[camera man laughs]
510
00:17:55,041 --> 00:17:58,042
It's a great wing.
It's a tender wing.
511
00:17:58,044 --> 00:18:01,012
Honey, gochujang,
sesame oil balance, perfect.
512
00:18:02,649 --> 00:18:04,415
Trust me, you don't need
the dipping sauce on these,
513
00:18:04,417 --> 00:18:05,850
but both are dynamite.
514
00:18:05,885 --> 00:18:08,519
Tons of blue cheese in this
one, a lot of garlic in that.
515
00:18:08,521 --> 00:18:11,122
There is no way you
are gonna handle this
with just one napkin.
516
00:18:12,459 --> 00:18:13,624
Got any beach towels?
517
00:18:13,626 --> 00:18:14,725
'Cause I'm gonna need
one to clean up.
518
00:18:15,662 --> 00:18:16,761
Chili wings coming up.
519
00:18:16,830 --> 00:18:19,263
They hit the right balance
between flavor
520
00:18:19,365 --> 00:18:21,799
crispiness, so you get that
little bit of crunch
when you bite into it.
521
00:18:21,801 --> 00:18:22,700
What do you think
of the wings?
522
00:18:22,702 --> 00:18:24,836
Amazing. Like a savory
and a sweet.
523
00:18:24,937 --> 00:18:26,404
All right, this is my good
friend, Mary-Anne.
524
00:18:26,406 --> 00:18:28,306
Finally I get her on
Diners, Drive-Ins, And Dives
525
00:18:28,308 --> 00:18:29,507
-[laughs]
-How far do you
live from here?
526
00:18:29,509 --> 00:18:32,110
About 45 minutes, never knew
this joint was here.
527
00:18:32,112 --> 00:18:34,112
It would be the kind
of place you blow by.
528
00:18:34,114 --> 00:18:36,714
[Mary-Anne] I would say
this is a food place
with a great bar.
529
00:18:36,716 --> 00:18:38,850
It's also a major hub
for this town.
530
00:18:38,951 --> 00:18:40,618
It's a great part
of the community.
531
00:18:40,620 --> 00:18:41,619
It's a lot of fun.
532
00:18:43,523 --> 00:18:44,755
We're tacos up.
533
00:18:44,857 --> 00:18:45,957
Tell me about the Mojo taco.
534
00:18:45,959 --> 00:18:50,128
So it's like a barbecue pork,
smokey, really good.
535
00:18:50,130 --> 00:18:52,530
And the slaw on top of them
has a kick to it.
536
00:18:52,532 --> 00:18:55,299
So now make a Mojo marinade
from Mojo pork tacos.
537
00:18:55,301 --> 00:18:56,601
It's really, like,
a Cuban thing.
538
00:18:56,603 --> 00:18:58,436
-Parsley.
-Cilantro, got it.
539
00:18:58,505 --> 00:19:00,004
Garlic cloves.
540
00:19:00,006 --> 00:19:01,639
-I use dry oregano for this.
-I'm not going to hold
it against you.
541
00:19:01,708 --> 00:19:03,407
[Brian] Orange juice,
lime juice.
542
00:19:03,409 --> 00:19:06,344
Grapefruit juice?
Sour orange is what's
typically used,
543
00:19:06,445 --> 00:19:07,445
but if you don't
have sour orange,
544
00:19:07,547 --> 00:19:08,646
the grapefruit's a nice kick.
545
00:19:08,748 --> 00:19:10,414
-[Brian] Salt and pepper.
-[Guy] Blend this up.
546
00:19:10,416 --> 00:19:12,617
-That's it.
-That's a mighty, mighty Mojo
right there, buddy.
547
00:19:12,619 --> 00:19:13,784
It's gonna be very salty.
548
00:19:13,786 --> 00:19:15,353
It's what you need, though,
549
00:19:15,355 --> 00:19:17,822
because if you look at
that boneless butt,
it needs all that salt.
550
00:19:17,824 --> 00:19:19,924
Let is rest and then marinate
it for at least 24 hours.
551
00:19:19,926 --> 00:19:21,092
[Guy] How long's it gonna
go in the smoker?
552
00:19:21,094 --> 00:19:22,126
-[Brian] 8-10,
something like that.
-Okay.
553
00:19:22,128 --> 00:19:24,162
-And now the final steps.
-Apple jicama slaw.
554
00:19:24,230 --> 00:19:25,630
-Could be jicama--
-Apple.
555
00:19:25,632 --> 00:19:27,198
-It's your choice.
-[Guy] Granny smith?
556
00:19:27,200 --> 00:19:28,766
I picked this one up when
I was in the marines.
557
00:19:28,834 --> 00:19:30,301
Thank you for serving
our country, my brother.
558
00:19:30,303 --> 00:19:33,504
-And then the dressing is?
-Apple cider vinegar,
brown sugar,
559
00:19:33,506 --> 00:19:36,440
crushed red pepper,
coarse ground black pepper,
garlic cloves.
560
00:19:36,509 --> 00:19:38,142
Simmer that for
about 45 minutes.
561
00:19:38,244 --> 00:19:41,112
So this is just kind of
a vinegary, briny sweet.
562
00:19:41,114 --> 00:19:43,114
-It also serves as, like,
a sauce for the taco.
-Right.
563
00:19:43,116 --> 00:19:44,649
I also add a little bit
of cilantro at the end.
564
00:19:44,750 --> 00:19:46,918
And for service, we're gonna
bring that pork out.
565
00:19:46,920 --> 00:19:48,586
Pull it. We gotta make sure
it's good.
566
00:19:48,588 --> 00:19:50,855
I'm over here doing
the work, and you're sitting
there snacking in the back.
567
00:19:50,924 --> 00:19:52,823
It needs a little salt.
And them we assemble.
568
00:19:52,825 --> 00:19:55,860
This is like you come
from Cali char on a tortilla.
569
00:19:55,962 --> 00:19:57,828
Apple jicama slaw.
570
00:19:57,830 --> 00:19:59,730
I want the juice
to drip into the meat.
571
00:19:59,732 --> 00:20:01,699
Cilantro on top.
The house-made pico
that we made.
572
00:20:03,203 --> 00:20:04,401
[Guy] Pork's got great flavor.
573
00:20:04,403 --> 00:20:06,737
Not too much smoke where you
don't taste the marinade.
574
00:20:06,806 --> 00:20:08,839
I think a little bit of that
pico on top of it was great.
575
00:20:09,943 --> 00:20:11,242
The slaw is dynamite.
576
00:20:11,344 --> 00:20:13,511
It's got great crunch to it,
but it's got good vinegar.
577
00:20:13,513 --> 00:20:14,712
It's got a good sweetness.
578
00:20:16,616 --> 00:20:17,715
Love it with
the flour tortilla.
579
00:20:17,717 --> 00:20:19,917
That Mojo taco is legit.
580
00:20:19,919 --> 00:20:22,753
-[chef] Mojo pork tacos.
-It is good.
Nice and tangy.
581
00:20:22,822 --> 00:20:24,422
The pork just melts
in your mouth.
582
00:20:24,424 --> 00:20:26,657
The coleslaw adds, like,
a nice texture to it.
583
00:20:26,726 --> 00:20:28,759
The owners, the staff,
they're tremendous.
584
00:20:28,828 --> 00:20:30,261
They make you feel at home.
585
00:20:30,330 --> 00:20:32,163
I keep telling them,
"Keep up the good work,"
586
00:20:32,265 --> 00:20:33,264
these guys, you know.
587
00:20:33,332 --> 00:20:35,833
Fun name, seaside bar,
makes good food.
588
00:20:35,902 --> 00:20:38,236
You can tell that you
really care about what
you're doing.
589
00:20:38,304 --> 00:20:39,937
All these little steps
that you're taking
590
00:20:39,939 --> 00:20:41,038
really shine through.
591
00:20:42,108 --> 00:20:44,308
That's it for this week,
but don't you worry.
592
00:20:44,310 --> 00:20:47,011
I'll be looking for more
joints all over this country.
593
00:20:47,013 --> 00:20:51,015
I'll see you next week on
Diners, Drive-Ins, And Dives
594
00:20:51,017 --> 00:20:53,384
I tell you guys,
I don't interview
better blondes than me.
595
00:20:53,386 --> 00:20:55,152
-I tell you every time.
-[laughs]
596
00:20:55,254 --> 00:20:57,321
-Okay? Jeez.
-I don't know, you might
be lighter than I am.
597
00:20:57,323 --> 00:21:00,057
You're killing it,
though, and it looks
way better on you.