1 00:00:01,202 --> 00:00:02,201 Hey, I'm Guy Fieri, and you know what I need? 2 00:00:02,203 --> 00:00:03,902 I need you riding shotgun. 3 00:00:03,904 --> 00:00:05,637 I'm on my way to Flavortown. 4 00:00:05,739 --> 00:00:08,607 This is Diners, Drive-Ins And Dives. 5 00:00:09,710 --> 00:00:10,542 This trip... 6 00:00:10,644 --> 00:00:12,511 -Ay, ay, ay. -Adiós, mijo. 7 00:00:12,513 --> 00:00:14,113 [Guy] ...get ready for the whacky... 8 00:00:14,115 --> 00:00:15,848 What is going on? 9 00:00:15,916 --> 00:00:16,915 ...wild... 10 00:00:16,917 --> 00:00:18,717 That is crazy. 11 00:00:18,719 --> 00:00:20,019 ...and unexpected. 12 00:00:20,021 --> 00:00:22,054 I did not see that coming. 13 00:00:22,056 --> 00:00:24,390 We've got a head-turning spot in New Jersey... 14 00:00:24,392 --> 00:00:26,125 You know I can hear you yelling through your television. 15 00:00:27,128 --> 00:00:29,028 ...a mind-bending menu in Cleveland... 16 00:00:29,030 --> 00:00:30,462 In the warehouse of fun. 17 00:00:31,432 --> 00:00:33,799 ...and family recipes in California... 18 00:00:33,801 --> 00:00:34,700 That's the next level. 19 00:00:34,702 --> 00:00:35,834 Dynamite. 20 00:00:35,836 --> 00:00:38,203 ...launch into a whole different dimension 21 00:00:38,205 --> 00:00:40,606 -Look at her all shy, like, "Oh, who, me?" -[laughs] 22 00:00:40,608 --> 00:00:44,343 "Who, me? Did I make something that's completely ridiculous and out of bounds?" 23 00:00:44,445 --> 00:00:47,446 That's all right here, right now, on Triple-D. 24 00:00:59,460 --> 00:01:00,725 -[door closes] -I'm here in La Quinta, 25 00:01:00,727 --> 00:01:03,429 which is about 30 minutes from Palm Springs, California. 26 00:01:03,431 --> 00:01:04,796 And I'm looking for this place, 27 00:01:04,798 --> 00:01:06,265 I gotta tell you something, it was not easy to find. 28 00:01:06,333 --> 00:01:07,565 But I hear it's well worth it, 29 00:01:07,567 --> 00:01:09,802 because if you're looking for homemade, scratch-made, 30 00:01:09,804 --> 00:01:11,503 real-deal Mexican with a twist, 31 00:01:11,505 --> 00:01:14,239 they tell me this is the place, Chula Artisan Eatery. 32 00:01:15,810 --> 00:01:17,709 Get these eggs going poached here. 33 00:01:17,711 --> 00:01:20,512 This restaurant is absolutely amazing. 34 00:01:20,514 --> 00:01:23,549 It's an alternative to, like, traditional breakfast-lunch places. 35 00:01:23,650 --> 00:01:25,384 I have the Chula fritters. 36 00:01:25,386 --> 00:01:26,384 What makes the food here so good? 37 00:01:26,386 --> 00:01:28,654 The different spins she puts on it. 38 00:01:28,722 --> 00:01:31,557 [Guy] And the chef doing the spinning here is Katherine Gonzales, 39 00:01:31,658 --> 00:01:35,327 who didn't have to go far from home to find her inspiration. 40 00:01:35,329 --> 00:01:36,829 I'm using recipes from Mom, 41 00:01:36,831 --> 00:01:39,031 and then I kind of infused it with some of the things I learned. 42 00:01:39,033 --> 00:01:40,899 Mom's Red Chili chilaquiles. 43 00:01:40,901 --> 00:01:43,936 The chilaquiles are fantastic, I could eat those every day. 44 00:01:44,004 --> 00:01:47,606 The meat is so tender, the sauce is complex and flavorful. 45 00:01:47,608 --> 00:01:49,641 -[Guy] So, what are we making? -My mom's chilaquiles. 46 00:01:49,710 --> 00:01:50,909 We're gonna make the rub. 47 00:01:50,911 --> 00:01:54,213 -Salt, garlic powder, paprika. -Paprika. 48 00:01:54,215 --> 00:01:56,315 Onion powder, and cumin, 49 00:01:56,317 --> 00:01:58,550 and it's gonna go on the pork cushion. 50 00:01:58,619 --> 00:02:00,319 -[Guy] Braising liquid. -A little bit at the bottom, yeah. 51 00:02:00,321 --> 00:02:01,787 Go in the oven, 250? 52 00:02:01,789 --> 00:02:03,522 [Katherine] Whatever the oven's working at during the day. 53 00:02:03,524 --> 00:02:05,324 -It just goes in there, you can't wreck it. -Yeah. 54 00:02:05,326 --> 00:02:06,391 -Next step? -Red chili. 55 00:02:06,393 --> 00:02:07,726 -Red chili? -California chili. 56 00:02:07,728 --> 00:02:09,561 Okay, California chili. I know my chili. 57 00:02:09,630 --> 00:02:10,896 -Yeah, you do know your chilis. -Oh, come on now. 58 00:02:10,898 --> 00:02:11,964 Break off the stem. 59 00:02:12,032 --> 00:02:14,099 The seeds, when we dump 'em, we save 'em. 60 00:02:14,101 --> 00:02:15,400 We make our chili oil. 61 00:02:15,402 --> 00:02:17,336 So, we're going to rehydrate these? A little warm water. 62 00:02:17,437 --> 00:02:18,904 [Katherine] Leave them on the stove an hour. 63 00:02:18,906 --> 00:02:20,939 And put them into the blender. 64 00:02:21,041 --> 00:02:23,342 Little bit of that water that we cooked them in. 65 00:02:23,344 --> 00:02:24,810 Hot tub of Flavortown. 66 00:02:24,812 --> 00:02:27,045 Then just a little bit of water to thin it out. 67 00:02:27,047 --> 00:02:28,514 Crushed Mexican oregano. 68 00:02:28,516 --> 00:02:30,516 Cumino, onion, the garlic, and the salt. 69 00:02:30,518 --> 00:02:33,352 -Next up? -We're gonna make date and onion jam. 70 00:02:33,453 --> 00:02:35,487 Grapeseed oil, sweet white onion, 71 00:02:35,489 --> 00:02:37,656 dates, add sugar to this, 72 00:02:37,758 --> 00:02:39,725 -and water. -All that precise measurement that goes on here. 73 00:02:39,727 --> 00:02:41,226 [Katherine] You like that? 74 00:02:41,228 --> 00:02:43,061 And an immersion blender that's gonna get messy. I'll be back here. 75 00:02:43,097 --> 00:02:44,863 That's like culinary napalm. 76 00:02:44,965 --> 00:02:47,132 Sugar and dates, a little sticky-burny. 77 00:02:47,234 --> 00:02:48,700 -[Katherine] We're gonna let it cook down. -All right. 78 00:02:48,702 --> 00:02:51,803 -So now we're gonna make my mom's chilaquiles. -Okay, so... 79 00:02:51,805 --> 00:02:52,905 -Okay. -So... 80 00:02:52,907 --> 00:02:56,642 -Okay, so. -[both] Okay, so. [laugh] 81 00:02:56,710 --> 00:02:58,510 [Katherine] Okay, I got you. Grapeseed oil. 82 00:02:58,512 --> 00:03:00,846 Sweet white onion, our house-made corn chips. 83 00:03:00,948 --> 00:03:02,214 -Put the red chili sauce on top. -Right. 84 00:03:02,216 --> 00:03:03,615 And then the pulled pork. 85 00:03:03,617 --> 00:03:05,417 Should call this dish "Next of Kin." 86 00:03:05,419 --> 00:03:06,418 You're gonna be calling mine. 87 00:03:06,420 --> 00:03:08,520 Green onion, queso fresco. 88 00:03:08,522 --> 00:03:10,222 What avocado slicing is that method? 89 00:03:10,224 --> 00:03:11,557 Here, how many are we giving? 90 00:03:11,658 --> 00:03:13,058 We're giving it, like, three. 91 00:03:13,060 --> 00:03:14,760 -Ay, Guy. -Ay, ay, ay! 92 00:03:14,861 --> 00:03:15,694 Adiós, mijo. 93 00:03:15,696 --> 00:03:17,128 Do the microgreens, 94 00:03:17,130 --> 00:03:19,131 -chili oil on. -That you made from the seeds that you kept. 95 00:03:19,133 --> 00:03:21,400 [Katherine] Yep. And a little bit of onion jam. 96 00:03:21,402 --> 00:03:22,601 For the wrong people, there'd be an egg on this. 97 00:03:22,603 --> 00:03:24,203 [Katherine] There would be an egg on that. 98 00:03:24,205 --> 00:03:26,338 Going for a personal best right now and it's so hot. 99 00:03:26,440 --> 00:03:28,440 [poorly imitates plane noises] 100 00:03:28,509 --> 00:03:31,810 -Actually, that was more like a piggy. -[laughter] 101 00:03:34,048 --> 00:03:36,715 The chili sauce, it's silky, lot of chili flavor. 102 00:03:38,619 --> 00:03:40,052 You do this really dynamite pork, 103 00:03:40,120 --> 00:03:41,220 you go a little bit extra with that. 104 00:03:41,222 --> 00:03:42,821 The chips are nice and crunchy. 105 00:03:42,823 --> 00:03:45,657 The jam is just that kind of that funky little twist that makes it yours. 106 00:03:48,762 --> 00:03:49,628 That's the next level. 107 00:03:49,964 --> 00:03:51,230 Dynamite. 108 00:03:51,232 --> 00:03:52,864 Chilaquiles are in the window. 109 00:03:52,900 --> 00:03:54,733 The chilaquiles are amazing. 110 00:03:54,802 --> 00:03:56,668 The sauce is wonderful with them. 111 00:03:56,670 --> 00:03:59,805 This is like grandma's authentic Mexican food. 112 00:03:59,807 --> 00:04:02,140 Just if grandma came back from a raging weekend. 113 00:04:02,242 --> 00:04:04,643 It's kind of an open secret that if you want good food, you come to Chula. 114 00:04:04,745 --> 00:04:06,311 [Guy] What's the name come from? 115 00:04:06,313 --> 00:04:08,113 It means 'beautiful'. My mom used to call me Chula when I was little. 116 00:04:08,115 --> 00:04:09,514 I call Chula my daughter. 117 00:04:09,516 --> 00:04:11,049 -Chulita, my little Chula, my beautiful-- -Aww. 118 00:04:11,051 --> 00:04:12,718 -Do you speak fluent Spanish? -Yes, I do. 119 00:04:12,720 --> 00:04:15,120 [Katherine speaking Spanish] 120 00:04:15,122 --> 00:04:18,357 It's different from other Mexicano restaurants. 121 00:04:18,425 --> 00:04:19,758 They just take it up a notch. 122 00:04:19,860 --> 00:04:21,493 And a green chili Monte Cristo. 123 00:04:21,495 --> 00:04:23,262 The Monte Cristo's really good, I love it. 124 00:04:23,330 --> 00:04:26,265 It's deep-fried, it has ques in it, it has bacon, 125 00:04:26,333 --> 00:04:28,066 green chilis. 126 00:04:28,068 --> 00:04:31,036 If you're open to interesting flavors, this is gonna just absolutely blow you away. 127 00:04:31,038 --> 00:04:32,437 [Guy] All right, what are w into next, chef? 128 00:04:32,539 --> 00:04:35,007 Green chili and apple wood smoked bacon Monte Cristo. 129 00:04:35,009 --> 00:04:38,944 Oh, so the old traditional Mexican Monte Cristo's gonna be happening. 130 00:04:38,946 --> 00:04:41,747 -[Katherine] We're gonna roast Anaheim green chilis. -Okay. 131 00:04:41,848 --> 00:04:43,281 Am I putting them on while you're spinning? 132 00:04:43,283 --> 00:04:46,151 If you can do that, you and I can take this to Vegas, I swear. 133 00:04:46,253 --> 00:04:47,452 -There you go. -[giggles] 134 00:04:47,521 --> 00:04:48,820 -In the oven, 500. -[Katherine] Yes. 135 00:04:48,822 --> 00:04:50,389 -Do you typically make your tortillas? -Yes. 136 00:04:50,391 --> 00:04:52,357 White flour here, kosher salt, 137 00:04:52,426 --> 00:04:54,259 coconut oil, put a little water in there. 138 00:04:54,295 --> 00:04:56,428 [Guy] All right, so once we knead it, how long are we gonna let it rest? 139 00:04:56,430 --> 00:04:58,297 -For, like, an hour. -[Guy] After it rests, we'll roll it out. 140 00:04:58,299 --> 00:04:59,464 -Mmm-hmm. -[Guy] Got it. 141 00:04:59,466 --> 00:05:01,033 Now, while that's working what are we getting into? 142 00:05:01,035 --> 00:05:02,034 The batter 143 00:05:02,036 --> 00:05:02,934 -for the-- -What's the batter? 144 00:05:02,936 --> 00:05:04,036 We can talk about it. 145 00:05:04,038 --> 00:05:05,237 -Okay. -[laughter] 146 00:05:05,339 --> 00:05:07,406 [Katherine] Potato flour, white rice flour, 147 00:05:07,408 --> 00:05:09,508 brown rice flour, crushed oregano, 148 00:05:09,510 --> 00:05:12,010 onion powder, garlic powder, 149 00:05:12,012 --> 00:05:14,413 -some pimenta. -Do you want me to hit you for the beer? 150 00:05:14,415 --> 00:05:15,647 [Katherine] Let's hit it with the beer. 151 00:05:15,749 --> 00:05:17,249 -What else we got? -Gonna make a quesadilla. 152 00:05:17,351 --> 00:05:19,117 [Guy] Look at that thing. A manhole cover. 153 00:05:19,119 --> 00:05:20,319 [Katherine] Jack cheese, 154 00:05:20,321 --> 00:05:21,920 -chopped up... -[both] ...apple wood smoked bacon. 155 00:05:21,922 --> 00:05:23,255 Portion issue around here. 156 00:05:23,323 --> 00:05:24,323 [Katherine] Chopped green chilis. 157 00:05:24,325 --> 00:05:25,857 -We roast it. -Bring the whole family down. 158 00:05:25,859 --> 00:05:29,261 [Katherine] Flip that here, and we're gonna dredge it into the batter. 159 00:05:29,363 --> 00:05:30,362 What is going on? 160 00:05:30,464 --> 00:05:32,764 Into the fryer. 161 00:05:35,102 --> 00:05:36,702 I did not see that coming. 162 00:05:36,704 --> 00:05:38,336 [Katherine] Look how beautiful it is. 163 00:05:38,405 --> 00:05:41,006 So if a quesadilla isn't enough, let us batter it for you and then fry it. 164 00:05:41,008 --> 00:05:43,108 -[Katherine] Onion. -[Guy] There you go, that'll health it up. 165 00:05:43,110 --> 00:05:44,543 Queso fresco, 166 00:05:44,611 --> 00:05:46,945 jam, because it's gotta have the sweet and salty. 167 00:05:46,947 --> 00:05:49,214 -How's that? -I don't know how it is, 'cause it's ridiculous. 168 00:05:54,054 --> 00:05:55,987 I don't eat many dishes, as a chef, 169 00:05:55,989 --> 00:05:59,057 as a person, as the host of Triple-D that kick my butt. 170 00:05:59,159 --> 00:06:01,660 But I have to be honest with you, this is a close match. 171 00:06:03,030 --> 00:06:05,430 One, the portion is just ding-dong. 172 00:06:05,432 --> 00:06:08,533 Two, make it a tortilla, ding-dong. 173 00:06:08,635 --> 00:06:12,070 -Three, the amount of cheese you put in it, ding-dong. -[giggles] 174 00:06:12,072 --> 00:06:13,338 It should be illegal. 175 00:06:16,643 --> 00:06:18,443 The strawberry jam is a must-have. 176 00:06:18,512 --> 00:06:20,712 You've gotta cut it a little bit with some of the sweetness. 177 00:06:21,415 --> 00:06:22,514 The green chili's awesome. 178 00:06:22,516 --> 00:06:25,450 But the fact that you make that beer batter so thick, 179 00:06:25,552 --> 00:06:27,753 but not heavy, this is ridiculous. 180 00:06:27,821 --> 00:06:29,320 And it's outstanding. 181 00:06:29,322 --> 00:06:31,123 -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 00:06:35,863 --> 00:06:37,629 Green chili Monte Cristo! 184 00:06:37,631 --> 00:06:41,133 It's crunchy, and then on the inside, it's nice and soft. 185 00:06:41,201 --> 00:06:44,035 The strawberry dipping sauce just tied the whole ribbon together. 186 00:06:44,137 --> 00:06:45,737 Huevos rancheros in the window. 187 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. 189 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? 191 00:06:51,612 --> 00:06:54,012 It's just such a beautiful experience. 192 00:06:54,014 --> 00:06:55,447 It's scratch-made, it's real-deal, 193 00:06:55,516 --> 00:06:57,315 and it comes from that crazy mind. 194 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.