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]