1
00:00:01,202 --> 00:00:02,301
You know, people are asking
me all the time,
2
00:00:02,303 --> 00:00:04,069
"Hey, Guy, that one joint
you checked out
3
00:00:04,071 --> 00:00:06,705
in that one city when you
were doing Triple D,
how they doing?"
4
00:00:06,707 --> 00:00:08,307
You know, I don't know.
We should check it out.
5
00:00:10,711 --> 00:00:13,512
Over the years, I've seen
and tasted it all...
6
00:00:13,514 --> 00:00:15,814
This is ridiculous, dude.
7
00:00:15,816 --> 00:00:17,616
...but it turns out,
it was only the beginning
8
00:00:17,618 --> 00:00:19,918
'cause Triple D joints
have been blowing up,
9
00:00:19,920 --> 00:00:22,054
and we're going back
to see what's cooking,
10
00:00:23,224 --> 00:00:24,957
like on this trip.
11
00:00:25,059 --> 00:00:27,559
Classic plates...
Great flavor. It's outrageous.
12
00:00:27,628 --> 00:00:29,561
...are spinning new tastes.
13
00:00:29,630 --> 00:00:31,063
Did you say it's really yummy?
14
00:00:31,132 --> 00:00:32,664
-For my tummy. [laughs]
-[family laughing]
15
00:00:32,700 --> 00:00:35,100
Bleeding brisket
and chicken.
16
00:00:35,102 --> 00:00:38,203
[Guy Fieri] There's soul foo
Jersey-style,
in Atlantic City...
17
00:00:38,205 --> 00:00:40,406
It's almost like a warm hug.
18
00:00:40,408 --> 00:00:42,841
...bruschetta gone country
in Lansing, Michigan.
19
00:00:42,943 --> 00:00:43,708
Right on.
20
00:00:43,710 --> 00:00:45,711
Chorizo,
french-fried onions...
21
00:00:45,713 --> 00:00:46,545
Oh, me likey.
22
00:00:47,415 --> 00:00:49,048
And Palm Desert, California
23
00:00:49,150 --> 00:00:52,951
What level of, "That's not
gonna be so hot,
it's ridiculous?"
24
00:00:52,987 --> 00:00:54,520
Whoo.
25
00:00:54,522 --> 00:00:57,723
[Guy]
Fresh fries, and a burger
with an Italian accent.
26
00:00:57,725 --> 00:00:58,957
-Says who?
-Well...
27
00:00:58,959 --> 00:01:02,528
-Says me.
-Tuscany burger here.
28
00:01:02,530 --> 00:01:06,799
[Guy] Familiar faces,
new places, and more
off-the-hook flavors.
29
00:01:06,801 --> 00:01:08,534
This is Triple D Nation.
30
00:01:15,409 --> 00:01:19,044
So I'm here at Palm Desert,
California, just about 20
minutes from Palm Springs.
31
00:01:19,146 --> 00:01:22,014
I'm here to check out a joint
where a family of four
32
00:01:22,016 --> 00:01:24,516
is serving up some classic
and not so classic burgers.
33
00:01:24,518 --> 00:01:27,252
And when I was there
in 2017,
34
00:01:27,321 --> 00:01:29,088
I got my hands on a few.
35
00:01:29,090 --> 00:01:31,356
Cut to now,
and the family's still there
36
00:01:31,425 --> 00:01:35,527
the burgers are still there
and the crowds are coming
in hot.
37
00:01:35,529 --> 00:01:37,396
This is Grill-A-Burger.
38
00:01:37,398 --> 00:01:39,498
Devil's Revenge ready to go.
[rings bell]
39
00:01:39,500 --> 00:01:42,601
I have been coming
to Grill-A-Burger
for about 15 years.
40
00:01:42,603 --> 00:01:46,705
They have such a variety
of hamburgers, it's like
traveling the world.
41
00:01:46,707 --> 00:01:48,540
I made a great choice
in coming here.
42
00:01:48,642 --> 00:01:51,810
[customer] It's my number on
stop I go to once a week.
43
00:01:51,812 --> 00:01:55,247
It blows every restaurant
in town away.
44
00:01:55,316 --> 00:01:58,350
Farooq and his wife,
they are just making
their restaurant
45
00:01:58,385 --> 00:01:59,818
better than it was originall
46
00:02:01,722 --> 00:02:04,056
[Guy] That's right,
Farooq and Salima Nurani,
47
00:02:04,058 --> 00:02:08,026
may not have started
this joint, but since
buying it in 2012,
48
00:02:08,028 --> 00:02:09,394
they've made it their own.
49
00:02:09,396 --> 00:02:11,062
Hey, we've got
a number eight.
50
00:02:11,064 --> 00:02:13,298
[Guy] And they've got
their sons, Zayd and Case,
helping 'em out.
51
00:02:13,300 --> 00:02:15,334
How we doing, guys?
52
00:02:15,435 --> 00:02:18,203
My broker actually said,
"I got this weird
little restaurant.
53
00:02:18,205 --> 00:02:19,337
I think you guys
would be perfect for it."
54
00:02:19,339 --> 00:02:22,808
I just got the Grill-A-Burger,
gorilla burger.
55
00:02:22,810 --> 00:02:24,343
-[Salima Nurani] Ah.
-[Guy] Just got it.
56
00:02:24,411 --> 00:02:27,212
Wasn't always the first one
to raise my hand in class.
57
00:02:27,214 --> 00:02:29,014
At least everybody wore
their logos correctly.
58
00:02:29,016 --> 00:02:31,049
How are you, brother?
Nice to see ya.
59
00:02:31,118 --> 00:02:32,551
-[Zayd Nurani]
Good seeing you, man,
-Look at you guys.
60
00:02:32,653 --> 00:02:35,621
-Was it really five years ago?
-Five years.
61
00:02:35,623 --> 00:02:36,522
How old are you boys now?
62
00:02:36,524 --> 00:02:37,956
-Twenty-two.
-Nineteen.
63
00:02:37,958 --> 00:02:39,358
How old were you then?
64
00:02:39,426 --> 00:02:41,527
-Fourteen.
-[laughing]
65
00:02:41,529 --> 00:02:43,762
Well, the math is not always
my best suit.
66
00:02:43,864 --> 00:02:46,031
Five more minutes
on Buddha Burger.
67
00:02:46,033 --> 00:02:49,701
On the original episode,
I had the Buddha Burger,
which I love.
68
00:02:49,703 --> 00:02:53,038
You don't see too many burgers
that have curry on it,
but I just love it.
69
00:02:53,107 --> 00:02:55,240
-Where we at?
-We're gonna make
the Buddha Burger.
70
00:02:55,342 --> 00:02:57,309
-So we're starting off
with ground turkey.
-[Salima] Yeah.
71
00:02:57,311 --> 00:03:00,546
Salt and pepper, curry powder,
some cumin.
72
00:03:00,614 --> 00:03:02,614
This has a little bit
of an Indian flair,
73
00:03:02,616 --> 00:03:03,781
-I'm taking it.
-Kind of Zen.
74
00:03:03,783 --> 00:03:06,118
-Kind of Zen?
-Yeah, it'll make
you feel good.
75
00:03:06,120 --> 00:03:11,456
Soya sauce, chopped garlic,
fresh ginger,
garlic chili sauce,
76
00:03:11,525 --> 00:03:15,127
chopped red peppers,
cilantro, green onion.
77
00:03:15,129 --> 00:03:16,828
-Then we'll let
this marinate together?
-Yep.
78
00:03:16,830 --> 00:03:19,698
[Guy] So let's, uh,
patty it up and get
it on the front top.
79
00:03:19,700 --> 00:03:21,600
[Salima] We're gonna cook
it for about 10 minutes.
80
00:03:23,037 --> 00:03:24,803
-Comes with a sesame bun.
-Says who?
81
00:03:25,539 --> 00:03:27,506
-Well...
-[Guy] Says a me.
82
00:03:27,508 --> 00:03:29,107
-Says me.
-Sesame.
83
00:03:29,109 --> 00:03:30,509
-Uh-huh.
-Gotcha. You're good.
84
00:03:32,046 --> 00:03:34,146
We're gonna take
the slightly toasted bun
85
00:03:34,215 --> 00:03:35,414
and spread sweet chili mayo
on it.
86
00:03:35,416 --> 00:03:36,715
-All right.
-Okay.
87
00:03:36,717 --> 00:03:38,650
[Salima] Then we're gonna
top it with the napa cabbage,
88
00:03:38,752 --> 00:03:40,352
-slice of tomato...
-[Guy] Uh-huh.
89
00:03:40,454 --> 00:03:43,121
-...and then we'll do
the burger.
-[Guy] There we go.
90
00:03:43,791 --> 00:03:45,457
There we go. Ah, ah, ah!
91
00:03:45,559 --> 00:03:49,728
[Salima] Bean sprouts,
fresh red pepper,
and some springs of cilantro.
92
00:03:49,730 --> 00:03:51,229
There you go.
93
00:03:52,933 --> 00:03:54,499
-[Guy] That's a gorgeous
looking burger.
-[Salima] It is good.
94
00:03:56,303 --> 00:03:58,837
It's got texture,
but it's not heavy.
95
00:03:58,906 --> 00:04:01,506
-That is a delicious,
spot-on burger.
-Aw.
96
00:04:01,508 --> 00:04:03,342
[Guy] Well done.
97
00:04:03,443 --> 00:04:06,311
-[Salima] The Buddha Burger
has become our feature burger.
-Right.
98
00:04:06,313 --> 00:04:08,714
I mean, it has been
off the charts.
99
00:04:08,716 --> 00:04:11,016
How many different styles
of burgers do you guys make?
100
00:04:11,018 --> 00:04:13,252
[exhales]
Over 30 signature burgers.
101
00:04:13,320 --> 00:04:15,053
So if it's formed
into a patty...
102
00:04:15,055 --> 00:04:16,622
We're gonna make it rock.
103
00:04:16,624 --> 00:04:18,357
-Ready to roll?
-How many now?
104
00:04:18,425 --> 00:04:19,825
[Salima]
Um, we have a few more.
105
00:04:19,827 --> 00:04:21,426
Any hot sellers these days?
106
00:04:21,428 --> 00:04:23,328
[Zayd] Tuscany burger,
it's really yummy.
107
00:04:23,330 --> 00:04:25,397
Did you say it's really yummy?
108
00:04:25,399 --> 00:04:27,733
-[family laughing]
-It's yummy for my tummy.
109
00:04:27,834 --> 00:04:31,036
-[family laughing]
-That airs without question.
110
00:04:31,105 --> 00:04:32,004
[laughing] Oh no!
111
00:04:32,806 --> 00:04:33,872
Tuscany burger here.
112
00:04:33,940 --> 00:04:37,209
The Tuscany burger combines
two of my favorites,
113
00:04:37,211 --> 00:04:40,712
the American burger
with the taste of Italy.
114
00:04:40,714 --> 00:04:44,950
We use ground 80/20 chuck,
seasoned only with salt
and pepper.
115
00:04:45,052 --> 00:04:47,619
While the burger is cooking,
we're gonna get some olive oil
116
00:04:47,621 --> 00:04:53,558
and fresh garlic spread
on the ciabatta bun,
add in some parmesan flakes
117
00:04:53,627 --> 00:04:55,060
and then we're gonna
toast it on the griddle.
118
00:04:55,062 --> 00:04:57,529
We do the top
and the bottom bum.
119
00:04:57,531 --> 00:04:59,698
We're gonna move our
burger to the flat top,
120
00:04:59,700 --> 00:05:02,301
and then we take
our fresh
marinated bruschetta...
121
00:05:03,704 --> 00:05:06,505
...which is red and yellow
heirloom tomatoes.
122
00:05:06,507 --> 00:05:09,308
Fresh minced garlic,
garden basil,
123
00:05:09,310 --> 00:05:12,811
extra-virgin olive oil
and balsamic glaze.
124
00:05:12,813 --> 00:05:14,713
We're gonna marinate
it for at least a couple
of hours,
125
00:05:14,715 --> 00:05:16,515
and add it to the top
of the burger.
126
00:05:16,517 --> 00:05:18,182
And then we add
the mozzarella,
127
00:05:18,184 --> 00:05:21,320
melt it a little bit,
and start with the base
of the lettuce.
128
00:05:21,322 --> 00:05:25,824
Our burger, melted cheese,
add a little bit more
fresh bruschetta on top,
129
00:05:25,826 --> 00:05:28,427
finish off with a little
basil mayo.
130
00:05:28,429 --> 00:05:32,064
Drizzle with balsamic glaze,
and this is our
Tuscany burger.
131
00:05:32,599 --> 00:05:34,733
[waiter] Tuscany burger.
132
00:05:34,835 --> 00:05:38,437
The Tuscany burger,
right now, it's currently
my favorite burger. [laughs]
133
00:05:38,505 --> 00:05:40,505
The bruschetta is just
the perfect complement
134
00:05:40,507 --> 00:05:42,908
to the meat
that's on that grilled bread
135
00:05:42,910 --> 00:05:45,610
[man] They toast the garlic
on the bread, so you take
a bite,
136
00:05:45,612 --> 00:05:48,947
you get all those flavors.
It's one great experience.
137
00:05:51,719 --> 00:05:53,118
[Guy]
And coming up next...
138
00:05:53,120 --> 00:05:56,154
"Yummy for my tummy."
The little Winnie the Pooh
over here.
139
00:05:56,223 --> 00:05:59,758
-Things are getting heated..
Whoa. [coughs]
-Back up.
140
00:05:59,827 --> 00:06:02,894
...but those avocado fries,
they'll save ya!
141
00:06:02,896 --> 00:06:03,828
[waitress] Avocado fries.
142
00:06:03,897 --> 00:06:05,063
You know, they melt
over your tongue.
143
00:06:05,165 --> 00:06:06,765
Oh, dynamite.
When we go
to a commercial bump,
144
00:06:06,833 --> 00:06:09,101
it'll come back
yummy for my...
It's gonna...
145
00:06:09,103 --> 00:06:11,236
-[family laughing]
-Yummy for my tummy.
146
00:06:14,108 --> 00:06:17,542
[Guy] I'm at Palm Desert,
California, hanging out
with Grill-A-Burger,
147
00:06:17,611 --> 00:06:20,112
where there's only one way
to describe the food.
148
00:06:20,114 --> 00:06:22,514
-Yummy.
-Mmm. That was really yummy.
149
00:06:22,516 --> 00:06:24,750
-"Yummy for my tummy."
-[family laughing]
150
00:06:24,818 --> 00:06:26,218
All right,
so give me the update.
What's been happening?
151
00:06:26,220 --> 00:06:27,285
Nothing. It' was great.
152
00:06:27,321 --> 00:06:28,453
-Nothing has been happening.
-[family laughing]
153
00:06:29,123 --> 00:06:30,255
Two minutes on the grill.
154
00:06:30,357 --> 00:06:32,023
Enjoy the rest
of your meal, guys.
155
00:06:32,025 --> 00:06:34,826
"Yeah, five years happened,
and that was it."
156
00:06:34,828 --> 00:06:36,461
No, we, um, it blew up.
157
00:06:36,530 --> 00:06:39,064
[Farooq] Our business
probably went up by
about 25%.
158
00:06:39,166 --> 00:06:41,600
-Still got your same
chef over there?
-Yep. Jorge's still there.
159
00:06:41,602 --> 00:06:42,601
[Guy] He's still there.
160
00:06:42,603 --> 00:06:44,269
Get some avocado fries going.
161
00:06:44,271 --> 00:06:47,606
[Guy] That's Jorge Martin,
who's been there since
the original owners.
162
00:06:47,608 --> 00:06:50,108
Devil's Revenge for the bar.
163
00:06:50,110 --> 00:06:51,409
All right, Chef,
what are we into?
164
00:06:51,478 --> 00:06:54,246
-We're gonna our
habanero relish.
-Our habanero relish?
165
00:06:54,314 --> 00:06:55,347
-Habanero.
-Habanero.
166
00:06:55,349 --> 00:06:58,250
I love hot and spicy,
so you know I had to get
167
00:06:58,318 --> 00:06:59,818
the Devil's Revenge
at least one time.
168
00:06:59,820 --> 00:07:01,152
Whoo.
169
00:07:01,154 --> 00:07:04,423
If it's too spicy for Guy,
it's probably too spicy
for me.
170
00:07:06,126 --> 00:07:09,327
-[Jorge Martin]
Garlic, habanero.
-There's more?
171
00:07:09,329 --> 00:07:10,762
-[coughs]
-[Jorge] Back up.
172
00:07:11,965 --> 00:07:14,800
-[Guy coughing]
-It's spicy. [laughs]
173
00:07:14,802 --> 00:07:16,935
-Chopped tomato, onions...
-[Guy] 'Kay.
174
00:07:16,937 --> 00:07:19,604
...salt, pepper,
crushed red pepper.
175
00:07:19,606 --> 00:07:21,373
-[Guy] Lime juice?
-Lemon juice.
176
00:07:21,375 --> 00:07:23,041
-Lemon juice!
-Limon.
177
00:07:23,043 --> 00:07:25,377
Limon! Eh! Okay.
178
00:07:25,379 --> 00:07:27,012
-[Jorge] Cilantro.
-[Guy] Fantastic.
179
00:07:33,454 --> 00:07:34,820
That's not not spicy.
180
00:07:36,523 --> 00:07:38,056
-That's hot.
-[laughing]
181
00:07:38,158 --> 00:07:40,959
It was good spice.
It wasn't overwhelming spice.
182
00:07:40,994 --> 00:07:42,127
No problem.
183
00:07:43,530 --> 00:07:45,497
[Jorge] Now we're gonna put
some olive oil,
184
00:07:45,499 --> 00:07:48,934
serrano peppers,
jalapeno peppers and habanero.
185
00:07:48,936 --> 00:07:51,603
-You're giving me a free
t-shirt if I finish it?
-Yes, sir.
186
00:07:52,206 --> 00:07:55,607
Salt, pepper, lemon juice.
187
00:07:55,609 --> 00:07:56,608
[Guy]
Then those go on the burger?
188
00:07:56,610 --> 00:07:58,310
-Mmm-hmm.
-Fantastic.
189
00:08:00,013 --> 00:08:02,447
[Jorge]
Now we're gonna make
the patty.
190
00:08:02,516 --> 00:08:04,115
We're gonna go
to a flat top.
191
00:08:04,117 --> 00:08:07,152
-[Guy] Okay.
-[Jorge] Chipotle onions
and a pepper.
192
00:08:07,254 --> 00:08:08,753
[Guy] I like that.
193
00:08:08,855 --> 00:08:13,625
Chipotle ketchup,
pepper jack cheese,
bacon, we're gonna steam.
194
00:08:14,728 --> 00:08:15,961
[Guy] Okay.
195
00:08:15,963 --> 00:08:18,129
[Jorge] Now we're gonna buil
our Devil's Revenge.
196
00:08:18,966 --> 00:08:21,199
-You ready for this?
-[Guy] I am.
197
00:08:21,201 --> 00:08:23,702
We're gonna add some
sriracha mayo.
198
00:08:23,704 --> 00:08:25,604
[Guy] And a little bit
of the habanero salsa.
199
00:08:25,606 --> 00:08:26,805
All right.
200
00:08:27,908 --> 00:08:29,240
Enjoy.
201
00:08:31,812 --> 00:08:36,615
What level of "That's not
gonna be so hot,
it's ridiculous?"
202
00:08:42,623 --> 00:08:45,457
You do all these little things
that add to it,
203
00:08:45,559 --> 00:08:47,926
so you get this nice,
really well-rounded heat.
204
00:08:49,563 --> 00:08:52,330
-Mmm. It's a dynamite burger.
Nice job, Chef.
-Thank you.
205
00:08:52,332 --> 00:08:56,735
The Devil's Revenge
is a very good burger.
206
00:08:56,803 --> 00:09:00,805
It's very spicy, the flavors,
the textures, everything about
it is perfect.
207
00:09:02,876 --> 00:09:06,511
This is, like,
gourmet burgers, this is, uh,
family run.
208
00:09:06,513 --> 00:09:09,047
How do you describe
it to people?
209
00:09:09,116 --> 00:09:11,650
-Gourmet, family, kids--
-I just said those things.
210
00:09:11,751 --> 00:09:13,251
-You have to say
different things.
-Oh.
211
00:09:15,022 --> 00:09:17,122
[customer] Grill-A-Burger
is known for their burgers,
212
00:09:17,124 --> 00:09:19,791
but they also be known
for their sides.
213
00:09:19,793 --> 00:09:23,295
I like the fries, I love
the avocado fries.
214
00:09:23,297 --> 00:09:28,033
-[Salima] The avocado fries.
-Avocado fries, that seems
to go with a burger joint.
215
00:09:28,035 --> 00:09:31,236
Avocado fries,
they are avocados
that are actually deep-fried.
216
00:09:31,338 --> 00:09:34,906
It gives a lot better flavor
than it would a regular
French fry.
217
00:09:37,344 --> 00:09:38,944
Let's start
with the beer batter.
218
00:09:39,012 --> 00:09:43,014
Flour, seasoning salt,
baking powder, honey powder,
219
00:09:43,016 --> 00:09:46,318
Cajun seasoning,
paprika, cayenne, cumin,
220
00:09:46,320 --> 00:09:50,322
and salt and pepper,
and then we gonna add
light beer,
221
00:09:50,324 --> 00:09:51,523
and we're gonna mix it up.
222
00:09:52,492 --> 00:09:54,826
So now we can add eggs.
223
00:09:54,828 --> 00:09:58,330
We have our fresh
California avocados,
224
00:09:58,332 --> 00:10:00,031
we're gonna dip
into our beer batter.
225
00:10:00,033 --> 00:10:02,400
This is going
to our red panko.
226
00:10:04,338 --> 00:10:06,805
Make sure it's all covered.
227
00:10:06,807 --> 00:10:12,210
We're gonna deep-fry avocados
about three to five minutes,
350 degrees.
228
00:10:12,212 --> 00:10:16,514
We're serving with chipotle
ranch and cilantro lime
sour cream.
229
00:10:19,052 --> 00:10:20,151
[waitress]
Avocado fries here.
230
00:10:20,153 --> 00:10:24,556
I love the avocado fries.
Crunchy on the outside.
231
00:10:24,625 --> 00:10:28,994
Bite into 'em,
and the fresh avocado inside,
it's really delicious.
232
00:10:28,996 --> 00:10:32,430
They just melt over
your tongue, uh, amazing.
233
00:10:32,432 --> 00:10:34,199
-They're doing a good job?
-Yeah, they're excellent.
234
00:10:34,201 --> 00:10:36,234
Mmm.
235
00:10:36,336 --> 00:10:38,103
I'll look forward to making
it back and coming to see ya,
236
00:10:38,105 --> 00:10:39,704
and, uh, I wanna know
when these two take over,
237
00:10:39,706 --> 00:10:41,640
-when "Yummy's my tummy's"
working here.
-[laughs]
238
00:10:41,708 --> 00:10:44,209
'Kay? I'm gonna make sure
that's when I show up
for sure.
239
00:10:46,747 --> 00:10:47,946
And coming up
in Atlantic City...
240
00:10:48,015 --> 00:10:49,681
Good idea on the clean part.
241
00:10:49,683 --> 00:10:51,950
...a gamble to serve
Southern staples up north..
242
00:10:51,952 --> 00:10:54,619
Collard greens, fried chicken,
pig feet.
243
00:10:54,621 --> 00:10:56,521
...totally paid off.
244
00:10:56,523 --> 00:10:58,223
Ah! That's delicious!
245
00:11:02,863 --> 00:11:04,863
Gotta love coming down
to Atlantic City.
246
00:11:04,931 --> 00:11:06,197
Always a good time down here,
247
00:11:06,199 --> 00:11:07,932
and I'm about a mile away
from the boardwalk
248
00:11:07,934 --> 00:11:10,602
to check out
what I hear is a real-deal
Southern restaurant,
249
00:11:10,604 --> 00:11:13,905
and since I was there in 201
250
00:11:13,907 --> 00:11:16,241
their two locations are stil
hitting the jackpot.
251
00:11:16,309 --> 00:11:18,910
This is Kelsey & Kim's
Southern Cafe.
252
00:11:20,514 --> 00:11:22,747
Greens and coleslaw,
cabbage and mac!
253
00:11:22,816 --> 00:11:24,516
We got three pork ribs
ready to go.
254
00:11:24,518 --> 00:11:27,419
Southern-style food
to me means, like, home,
255
00:11:27,421 --> 00:11:30,321
and that's how I feel
when I eat Kelsey and Ken's.
256
00:11:30,323 --> 00:11:34,025
Southern food is food
cooked with love.
257
00:11:34,027 --> 00:11:37,529
I saw them on Triple D,
and it just looked
so delectable.
258
00:11:37,531 --> 00:11:39,030
I said, "I gotta be there."
259
00:11:39,032 --> 00:11:40,398
[Guy]
And he's not the only one,
260
00:11:40,400 --> 00:11:42,901
people from all over
are flocking to experience
261
00:11:42,903 --> 00:11:45,603
Kelsey and Kim Jackson's
Southern soul food...
262
00:11:45,605 --> 00:11:48,139
-Hello, folks.
How's everything today?
-Oh, everything is perfect.
263
00:11:48,175 --> 00:11:49,808
[Guy]
...and Southern hospitality
264
00:11:49,810 --> 00:11:53,244
You don't go a lot
of places that offers
that home cooking, you know,
265
00:11:53,346 --> 00:11:56,114
Southern cooking like we do,
and people like that.
266
00:11:56,116 --> 00:11:58,416
How do you describe
soul food restaurants
to people?
267
00:11:58,418 --> 00:12:02,821
Food that you was raised
up on like collard greens,
fried chicken, pig feet.
268
00:12:02,823 --> 00:12:05,423
Gonna have some
pig's feet on Triple D.
269
00:12:05,425 --> 00:12:06,524
[Kelsey Jackson]
Trotter platter!
270
00:12:06,526 --> 00:12:09,127
That's what they call
pig's feet, trotters.
271
00:12:09,262 --> 00:12:10,862
There we go.
How do you do it?
272
00:12:10,964 --> 00:12:12,363
First you start off
with some clean pig feet.
273
00:12:12,432 --> 00:12:14,265
-[Guy] Good idea
on the clean part.
-[Kelsey] Gotta clean 'em.
274
00:12:14,267 --> 00:12:17,402
-[Guy] How long they gonna go?
-Imma cook 'em like this for,
like, 45 minutes to an hour.
275
00:12:17,404 --> 00:12:18,736
-[Guy] Drain the water off.
-[Kelsey] Yeah.
276
00:12:18,805 --> 00:12:20,739
-So that takes out
all the impurities out?
-There you go.
277
00:12:20,807 --> 00:12:22,340
-[Guy] Got it.
-[Kelsey] So now we gonna
start off with some
278
00:12:22,442 --> 00:12:26,611
nice ham stock,
add some celery in there,
little chopped garlic
279
00:12:26,613 --> 00:12:29,214
little crushed red pepper,
little onions,
280
00:12:29,216 --> 00:12:32,717
we gonna throw in some
green peppers, and then
finish off with some vinegar.
281
00:12:32,719 --> 00:12:36,454
And we gonna let these cook
for, like, another hour,
try to get us tender.
282
00:12:37,090 --> 00:12:38,523
Bam, they ready.
283
00:12:38,525 --> 00:12:40,325
Was that a "Bam" you
just did? Imma call
'em real.
284
00:12:40,327 --> 00:12:41,426
[laughing]
285
00:12:42,562 --> 00:12:44,863
Mmm. Ooh,
you're just loading it up.
286
00:12:44,898 --> 00:12:46,831
Out of all the things
on my menu, he chose
pig feet,
287
00:12:46,833 --> 00:12:49,534
I'm like, "All right,
that's what you want?
That's what imma give you."
288
00:12:49,603 --> 00:12:50,502
There you go.
289
00:12:52,806 --> 00:12:54,305
Jump in there.
290
00:12:54,307 --> 00:12:55,607
[Kelsey]
That piece right there.
291
00:12:58,278 --> 00:13:01,813
-Oh! They're delicious.
-Yes, they are.
292
00:13:01,815 --> 00:13:04,949
-[Guy] Tastes like pork butt.
Kinda got that same texture.
-[Kelsey] Mmm-hmm.
293
00:13:04,951 --> 00:13:06,517
They're dynamite, man!
294
00:13:06,553 --> 00:13:08,853
-[waitress] Trotters.
-[customer] Everyone that grew
up in the South
295
00:13:08,922 --> 00:13:13,224
loved the pig feet,
but everything here
is definitely delicious.
296
00:13:14,394 --> 00:13:15,660
Ribs are looking great.
297
00:13:15,662 --> 00:13:19,497
It's just a nod to Southern,
traditional type cooking,
298
00:13:19,499 --> 00:13:24,602
where people use certain
herbs and spices
and variations of flavor.
299
00:13:24,604 --> 00:13:29,007
You got ribs, but then you g
Kelsey and Kim's ribs,
totally different.
300
00:13:29,009 --> 00:13:30,141
We make our own dry rub,
301
00:13:30,143 --> 00:13:33,311
smoked paprika,
granulated garlic,
onion powder,
302
00:13:33,313 --> 00:13:36,414
white sugar, brown sugar,
chili powder,
303
00:13:36,416 --> 00:13:38,716
some cayenne pepper,
some black pepper,
304
00:13:38,718 --> 00:13:40,819
dried oregano
and a little thyme,
305
00:13:40,821 --> 00:13:44,656
some salt,
mix it in real good,
now we can season our ribs.
306
00:13:44,724 --> 00:13:47,525
We gonna coat both sides,
now we ready for the smoker.
307
00:13:47,527 --> 00:13:51,396
We smoke our ribs at 250
for two and a half
to three a half hours.
308
00:13:51,398 --> 00:13:54,799
We cool them down a little b
so we can get a little
char on 'em.
309
00:13:56,236 --> 00:14:01,206
Imma cut 'em down,
imma put 'em in a saute
pan with some of the sauce.
310
00:14:01,208 --> 00:14:04,242
We gonna sweat out
some onions, got a little
chili powder right here,
311
00:14:04,311 --> 00:14:07,512
little cumin, then going
a little crushed red pepper,
312
00:14:07,514 --> 00:14:10,515
little black pepper,
then we going
with our chicken stock,
313
00:14:10,517 --> 00:14:12,717
little white vinegar,
apple cider vinegar,
314
00:14:12,719 --> 00:14:17,622
some Worcestershire sauce,
lemon juice, little molasses
and some yellow mustard.
315
00:14:17,624 --> 00:14:20,825
A little liquid smoke,
some granulated garlic,
316
00:14:20,827 --> 00:14:23,595
some white sugar
and some brown sugar.
317
00:14:23,597 --> 00:14:26,865
We got a little tomato puree,
then we got some ketchup here.
318
00:14:26,933 --> 00:14:30,802
Honey, cooked in sauce
for about a good hour
and a half.
319
00:14:30,804 --> 00:14:33,504
Kelsey and Kim's
Southern style ribs.
320
00:14:33,506 --> 00:14:35,740
-[waiter] Southern style ribs.
-The ribs were delicious.
321
00:14:35,808 --> 00:14:38,610
They were tender,
it just comes off the bone.
322
00:14:38,612 --> 00:14:41,713
So much flavor, you're getting
a little bit of that spice,
323
00:14:41,715 --> 00:14:45,216
but more so that
sweet goodness.
It's almost like a warm hug.
324
00:14:48,421 --> 00:14:51,522
Did you see that?
Did it shove up
my mouth like that?
325
00:14:51,524 --> 00:14:53,658
What's the ETA
on that meatloaf, baby?
326
00:14:53,727 --> 00:14:55,493
Triple D definitely
made a difference.
327
00:14:55,495 --> 00:14:58,963
And then like, two years later
we branched off and opened up
Kelsey's supper club,
328
00:14:58,965 --> 00:15:00,298
where we have
a 200 seat restaurant.
329
00:15:00,300 --> 00:15:02,700
They started off small,
and now they're growing,
330
00:15:02,702 --> 00:15:05,003
and they just continue
to grow.
331
00:15:05,005 --> 00:15:07,038
We have the Southern style
chicken for you.
332
00:15:07,040 --> 00:15:09,340
A lot of other restaurants
here in Atlantic City,
333
00:15:09,442 --> 00:15:12,243
and it's so much competition
out here, we gotta go
the extra mile.
334
00:15:12,345 --> 00:15:15,246
-[Guy] But I think that's just
how you are as a person.
-That's me.
335
00:15:15,315 --> 00:15:16,514
Good man. Enjoyed it, man.
336
00:15:19,519 --> 00:15:21,519
Coming up...
[whistles]
337
00:15:21,521 --> 00:15:22,654
It'd be a shame
not to try that.
338
00:15:22,656 --> 00:15:24,622
...a barbecue joint
in Lansing, Michigan...
339
00:15:24,624 --> 00:15:27,158
That's just melted completely.
340
00:15:27,227 --> 00:15:30,528
...smoking meats
and dropping beats.
341
00:15:30,530 --> 00:15:32,530
Mmm, ugh, ah.
342
00:15:32,532 --> 00:15:35,300
-I appreciate the jam session.
-Yeah. [laughs]
343
00:15:38,204 --> 00:15:41,139
I'm here in the Old Town
area of Lansing, Michigan,
344
00:15:41,207 --> 00:15:44,309
-where an old school
heavy metal rocker...
-Whoo-hoo!
345
00:15:44,311 --> 00:15:46,411
...is smoking anything
he can get his hands on,
346
00:15:47,213 --> 00:15:48,646
meat, that is.
347
00:15:48,715 --> 00:15:50,949
It's his band, it's his way
and from what I hear,
348
00:15:50,951 --> 00:15:53,117
everybody comes back
for the encore,
349
00:15:53,119 --> 00:15:57,622
including me, because since
I was there in 2017,
350
00:15:57,624 --> 00:15:59,691
his audience
has only gotten bigger.
351
00:15:59,693 --> 00:16:02,860
-[crowd cheering]
-This is Meat BBQ
352
00:16:05,131 --> 00:16:08,299
When I saw Meat BBQ
on Triple D, I had to rush
down here and try it.
353
00:16:08,301 --> 00:16:11,602
What I love is they combine
barbecue styles from all ove
the country.
354
00:16:11,604 --> 00:16:13,370
Smoked turkey plate.
355
00:16:13,372 --> 00:16:17,308
-Chorizo on the grill.
-My favorite restaurant of all
time. It never disappoints.
356
00:16:17,310 --> 00:16:20,411
It's savory, it's spicy,
comfort food.
357
00:16:20,413 --> 00:16:23,848
You need to get here early,
things will sell out.
358
00:16:23,917 --> 00:16:27,919
[Guy] Which is music
to musician turned pitmaster
Sean Johnson's ears.
359
00:16:31,858 --> 00:16:33,925
I wanted to be
a professional musician.
That didn't work out,
360
00:16:33,927 --> 00:16:35,426
-so I was like, "Okay..."
-Well, so did I,
361
00:16:35,428 --> 00:16:38,830
-but my lack of being
able to play...
-[both laughing]
362
00:16:38,832 --> 00:16:40,331
[Guy] So what kind
of barbecue do you do?
363
00:16:40,333 --> 00:16:42,400
I just pull from all
the different regions
that are out there.
364
00:16:42,402 --> 00:16:44,102
I don't have
a particular favorite.
365
00:16:44,104 --> 00:16:45,803
Blade and brisket and chicken.
366
00:16:45,805 --> 00:16:48,806
Being an area like this,
you don't really have to stick
to a particular style.
367
00:16:48,808 --> 00:16:49,841
You can do whatever you want.
368
00:16:50,310 --> 00:16:51,942
Pork belly Reuben.
369
00:16:51,944 --> 00:16:55,113
[customer] The pork belly
Reuben sandwich is by far
my favorite.
370
00:16:55,115 --> 00:16:57,048
It is amazing.
371
00:16:57,150 --> 00:16:58,882
Give me the breakdown here.
372
00:16:58,884 --> 00:17:02,220
This is our basic house rub
that we apply to just about
all of our cuts of meat.
373
00:17:02,222 --> 00:17:04,522
Granulated garlic,
kosher salt,
374
00:17:04,524 --> 00:17:06,824
black pepper, white sugar,
chili powder.
375
00:17:06,826 --> 00:17:08,526
-Okay. All over the brisket?
-[Sean Johnson] Yep.
376
00:17:12,632 --> 00:17:13,731
There's our fat old brisket.
377
00:17:14,501 --> 00:17:16,034
[Guy whistles]
378
00:17:16,102 --> 00:17:17,502
[Guy] It'd be a shame
not to try that.
379
00:17:18,538 --> 00:17:21,439
Mmm. That's just
melted completely.
380
00:17:21,507 --> 00:17:23,708
[Sean] Take some
of that brisket, toss it on
the, uh, bun there.
381
00:17:23,710 --> 00:17:26,210
Take our pork belly,
add this kraut.
382
00:17:28,348 --> 00:17:31,149
This is a house-made
Thousand Island.
There you go.
383
00:17:34,320 --> 00:17:36,320
It's great,
really good pork belly.
384
00:17:36,322 --> 00:17:39,323
I like that you cut
it a little bit with
the brisket.
385
00:17:39,826 --> 00:17:41,426
Mmm.
386
00:17:41,428 --> 00:17:43,961
How many pounds of brisket
are you going through a week?
387
00:17:43,963 --> 00:17:45,930
In a week, on average,
over 2000 pounds.
388
00:17:45,932 --> 00:17:47,832
-Two-thousand pounds?
-Mmm-hmm.
389
00:17:47,901 --> 00:17:52,036
After that show aired,
we were starting to do 2500
to 3000 pounds a week.
390
00:17:52,138 --> 00:17:53,805
Mind-boggling to me.
391
00:17:53,807 --> 00:17:55,206
-That's fantastic.
-Thanks man.
392
00:17:57,310 --> 00:17:59,610
[cook] Brisket plate
with mac and beans.
393
00:17:59,612 --> 00:18:03,648
-Whole chicken for Tina.
-Pork's in the window,
let's get it.
394
00:18:03,749 --> 00:18:05,716
There is no meat that Sean
and his group can't master.
395
00:18:05,718 --> 00:18:08,820
Ribs, turkey, wings.
396
00:18:09,923 --> 00:18:11,722
Smoked wings
in the cherry bomb sauce.
397
00:18:14,494 --> 00:18:17,028
I mean, that's like
when you're lucky enough
to get one of those wings
398
00:18:17,030 --> 00:18:18,763
off that roasted chicken
that your grandma made.
399
00:18:20,934 --> 00:18:23,901
That's that wing.
Great flavor, it's outrageous.
400
00:18:23,903 --> 00:18:26,704
The smoked wings are awesome,
but I always gotta get
the Trailer Park Bruschetta.
401
00:18:26,706 --> 00:18:28,239
[waitress] Here's
the Trailer Park Bruschetta.
402
00:18:28,308 --> 00:18:33,044
Potato skins, chorizo,
French fried onions,
sauce, you can't beat it.
403
00:18:34,414 --> 00:18:36,114
We're gonna make our
chorizo sausage,
which is going
404
00:18:36,116 --> 00:18:38,049
to be part of our
Trailer Park Bruschetta.
405
00:18:38,051 --> 00:18:41,519
We're gonna start with some
Anaheim and guajillo peppers,
406
00:18:41,521 --> 00:18:44,255
and bay leaves that we've been
steeping for a few hours
in some water.
407
00:18:44,324 --> 00:18:45,923
We're gonna add
those to a blender.
408
00:18:45,925 --> 00:18:51,963
Black pepper, thyme, oregano,
margarine, cayenne pepper,
granulated garlic,
409
00:18:52,031 --> 00:18:55,032
minced garlic, cumin,
all spice,
410
00:18:55,034 --> 00:18:59,403
crushed red pepper,
smoked paprika,
coriander, kosher salt,
411
00:18:59,405 --> 00:19:03,441
a couple bay leaves,
apple cider vinegar for some
moisture and some tang.
412
00:19:04,811 --> 00:19:06,711
And then we're gonna add
the slurry to our ground pork.
413
00:19:08,448 --> 00:19:10,748
We're just gonna mix
this all together,
414
00:19:10,850 --> 00:19:13,618
putting it on our flat top
grill over here and cooking
that off.
415
00:19:15,155 --> 00:19:16,487
We're gonna take
our potato skins,
416
00:19:16,556 --> 00:19:18,723
and we're gonna drop
these in the fryer
for about five minutes
417
00:19:19,559 --> 00:19:21,125
until they're nice and gold
and brown.
418
00:19:21,127 --> 00:19:24,595
Take our pimento cheese,
scoop it into there.
419
00:19:24,597 --> 00:19:26,931
Now we're gonna take
our chorizo sausage,
420
00:19:26,933 --> 00:19:29,700
crispy fried onions,
diced jalapeno,
421
00:19:29,702 --> 00:19:32,236
and then top the whole thing
with cherry bomb sauce.
422
00:19:32,338 --> 00:19:34,305
We're gonna start
with some cherries here,
423
00:19:34,307 --> 00:19:37,808
ginger ale, little ketchup,
chipotles in the dough boat...
424
00:19:37,810 --> 00:19:40,211
-Word to that.
-...Michigan cherry preserves,
425
00:19:40,213 --> 00:19:41,379
little bit
of apple cider vinegar.
426
00:19:41,381 --> 00:19:42,847
Simmer for about
a half an hour,
427
00:19:42,849 --> 00:19:45,449
and then we're gonna run
it in just a regular,
old blender.
428
00:19:47,954 --> 00:19:48,953
Oh, me likey.
429
00:19:49,822 --> 00:19:51,622
Trailer Park Bruschetta
in the window!
430
00:19:52,992 --> 00:19:55,026
There's so much flavor,
there's so much texture.
431
00:19:55,028 --> 00:19:57,595
[customer] The perfect amoun
of spice in there too.
432
00:19:57,597 --> 00:20:00,998
It makes you rethink
potato skins.
433
00:20:01,000 --> 00:20:04,435
Eh, yo, Carl. We got
a full house, we got
tickets coming back. Whoo.
434
00:20:04,537 --> 00:20:06,137
This place is never
not packed...
435
00:20:06,139 --> 00:20:07,605
Chicken wings.
436
00:20:07,607 --> 00:20:08,773
...they've expanded
many times.
437
00:20:08,775 --> 00:20:10,641
[waitress] Is everybody
doing okay over here?
438
00:20:10,710 --> 00:20:14,078
We built more dining space,
we took over more
of the building we're in.
439
00:20:14,080 --> 00:20:16,948
We went from 85
seating capacity to 140.
440
00:20:18,418 --> 00:20:20,651
[waitress] Full rack of ribs
with the pit beans and spicy
cream corn.
441
00:20:21,421 --> 00:20:23,321
Ugh, mmm, ah, ah.
442
00:20:23,323 --> 00:20:25,923
-I appreciate the jam session.
-Yeah. [laughs]
443
00:20:27,827 --> 00:20:30,094
[all] Triple D Nation!
444
00:20:30,096 --> 00:20:31,662
I got three chicken and hog
for all day!
445
00:20:31,764 --> 00:20:34,031
But I know what you're asking,
you're saying, "Hey, Guy,
446
00:20:34,033 --> 00:20:36,434
what are all the other
Triple D joints up to?"
447
00:20:36,535 --> 00:20:38,636
Full rack of ribs
in the window!
448
00:20:38,705 --> 00:20:39,704
A little lime on the side?
449
00:20:39,706 --> 00:20:41,405
I don't know,
we'll have to find out.
450
00:20:41,407 --> 00:20:44,442
Got a lean brisket plate here
with our pit beans
and mac and cheese.
451
00:20:44,543 --> 00:20:45,243
[customer] Thank you.
452
00:20:45,245 --> 00:20:47,011
Next time on Triple D Nation
453
00:20:48,514 --> 00:20:49,714
And it's healthy.
454
00:20:52,051 --> 00:20:54,151
Right? See, I'm speaking
for your wife.
455
00:20:54,220 --> 00:20:56,821
She called me and said,
"Make sure..."
456
00:20:56,823 --> 00:20:58,723
She said, "Keep him."
She didn't say anything else.
457
00:20:58,725 --> 00:21:00,124
-She just said, "He's yours."
-[chuckling]