1 00:00:00,935 --> 00:00:02,267 I'm Guy Fieri and we're rolling out, 2 00:00:02,269 --> 00:00:05,637 looking for America's greatest Diners, Drive-Ins, and Dives 3 00:00:05,739 --> 00:00:07,206 -[upbeat music playing] -[Guy] This trip... 4 00:00:07,208 --> 00:00:08,740 -Ha-ha. -Ha-ha-ha. 5 00:00:08,742 --> 00:00:11,510 [Guy] ...we're cruising on a coast-to-coast flavorfest. 6 00:00:11,512 --> 00:00:14,713 This is "Shovel and Pig Out", it's our new show. 7 00:00:14,715 --> 00:00:17,516 There's a funny food truck going big in New Jersey. 8 00:00:17,518 --> 00:00:19,718 Gotta bring the hunch in for this, folks. 9 00:00:19,720 --> 00:00:22,921 Along with a family Thai spo shining by the sea. 10 00:00:22,923 --> 00:00:23,889 -I don't like. -Huh? 11 00:00:23,891 --> 00:00:26,425 -I love. -Oh, okay. 12 00:00:26,427 --> 00:00:29,128 Plus, a rockstar joint in Indio, California... 13 00:00:29,130 --> 00:00:31,030 -Pretty outstanding, bro. -[Hunter] So money. 14 00:00:31,032 --> 00:00:33,732 ...going the extra mile with their Mexican menu. 15 00:00:33,801 --> 00:00:34,900 This is sexy. 16 00:00:36,504 --> 00:00:38,704 That's all right here, right now, on 17 00:00:38,706 --> 00:00:40,806 Diners, Drive-Ins, and Dives 18 00:00:40,808 --> 00:00:41,840 [theme music playing] 19 00:00:50,351 --> 00:00:51,417 [upbeat music playing] 20 00:00:52,686 --> 00:00:54,319 All right, Hunter, we're here in Palm Springs. 21 00:00:54,321 --> 00:00:55,721 I'm pretty sure it's Palm Desert. 22 00:00:55,723 --> 00:00:57,356 No, you're in Indio. 23 00:00:57,425 --> 00:00:59,258 That look like Benny Lin from Pagoda? 24 00:00:59,359 --> 00:01:02,227 -What is happening? -Anyhow, Hunter, favorite Mexican dishes? 25 00:01:02,229 --> 00:01:05,397 Uh, tacos, taquitos, enchiladas, I mean, there's so many. 26 00:01:05,399 --> 00:01:08,300 -Mine has to be, hands down, torta ahogadas. -[Hunter] Ooh! 27 00:01:08,302 --> 00:01:10,135 And I hear this joint is cranking it. 28 00:01:10,204 --> 00:01:12,237 This is, Pablo's Tacos & Beer. 29 00:01:13,607 --> 00:01:15,941 Chicken fajita in the window ready, let's go. 30 00:01:16,043 --> 00:01:20,813 It's very much that perfect blend of traditional Mexican and modern fare. 31 00:01:20,815 --> 00:01:22,915 Touches every tastebud you could think of. 32 00:01:22,917 --> 00:01:24,049 Pastor on the flat top. 33 00:01:24,118 --> 00:01:26,118 It's probably better than what my family makes. 34 00:01:26,120 --> 00:01:28,320 [Guy] 'Cause it's all about family here. 35 00:01:28,322 --> 00:01:30,422 With owner, Juan Pablo de le Torre, 36 00:01:30,424 --> 00:01:32,758 and his cousin, Chef Oliver Rodriguez, 37 00:01:32,826 --> 00:01:35,427 coming together to amp things up. 38 00:01:35,429 --> 00:01:40,099 I am the original owner, had it open for six years, I partnered up with Oliver 39 00:01:40,101 --> 00:01:41,733 -and my other cousin. -What changed? 40 00:01:41,835 --> 00:01:43,902 [Juan] Before it was more, like, street tacos. 41 00:01:43,904 --> 00:01:45,237 -[Guy] And now it's? -[Juan] Little bit more high-end. 42 00:01:45,306 --> 00:01:46,738 Keep it simple, but, just make it better. 43 00:01:46,807 --> 00:01:47,906 All right, what are we making today? 44 00:01:47,908 --> 00:01:50,609 -[Juan] Torta ahogada. -I live for torta ahogada. 45 00:01:50,611 --> 00:01:52,644 One of my favorite all time Mexican dishes. 46 00:01:52,746 --> 00:01:55,114 Torta ahogada is a typical dish from Guadalajara. 47 00:01:55,116 --> 00:01:57,749 It's a torta and it's kinda like soaked in a sauce. 48 00:01:57,818 --> 00:01:59,518 -[Guy] What are we starting with? -The beans. 49 00:01:59,520 --> 00:02:02,221 -We're gonna start with the lard, chorizo, and bacon. -[Guy] Okay. 50 00:02:02,223 --> 00:02:05,224 Once all that's cooked, we're gonna add some onion, serrano peppers, 51 00:02:05,226 --> 00:02:06,224 Serrano. 52 00:02:06,226 --> 00:02:07,726 [Oliver] Gonna let it cook for a little bit. 53 00:02:07,728 --> 00:02:09,228 Everything starts sticking on the pot, 54 00:02:09,230 --> 00:02:12,431 light beer to deglaze it and get all my flavors back into my mix. 55 00:02:12,433 --> 00:02:13,632 [Guy] So we've been soaking the beans 56 00:02:13,734 --> 00:02:15,300 -or did we cook the beans? -They're cooked already. 57 00:02:15,302 --> 00:02:16,935 -[Guy] These were the beans, the raw ones? -[Oliver] Yep. 58 00:02:17,037 --> 00:02:18,403 We just add these to the mix. 59 00:02:18,405 --> 00:02:20,806 Once all that's boiling we just gotta add pickled jalapenos. 60 00:02:20,808 --> 00:02:22,240 -[Guy] Got it. -And then some vinegar. 61 00:02:22,242 --> 00:02:24,409 -How long we gonna cook those down for? -[Oliver] Till they boil. 62 00:02:24,411 --> 00:02:25,944 -[Guy] All right, what do we do next? -Carnitas. 63 00:02:26,013 --> 00:02:27,212 -Carnitas. -Carnitas. 64 00:02:27,214 --> 00:02:28,614 [Oliver] So we're gonna heat up our lard. 65 00:02:28,616 --> 00:02:31,049 -We're not gonna season it before it goes in? -No. 66 00:02:31,118 --> 00:02:32,718 We're gonna season inside there already, so. 67 00:02:32,720 --> 00:02:34,052 -Inside the pot? -Inside the pot. 68 00:02:34,054 --> 00:02:35,854 And this is pork butt that we've just cut down? 69 00:02:35,923 --> 00:02:37,723 -[Oliver] The best part of the pork. -[Hunter] That's a great part. 70 00:02:37,725 --> 00:02:42,327 Let it sear, squeeze an orange, garlic, oregano, bay leaves, salt. 71 00:02:42,329 --> 00:02:43,695 You know what this is, Hunter? Cola. 72 00:02:43,697 --> 00:02:44,896 -[Hunter] Okay. -[Guy] Adds some color. 73 00:02:44,998 --> 00:02:47,533 So, when you put together the protein, sugar, and heat 74 00:02:47,634 --> 00:02:48,901 you get all the nice and brown color. 75 00:02:48,903 --> 00:02:50,836 -And the last, but not least? -[Oliver] Liquid smoke. 76 00:02:50,938 --> 00:02:53,438 Once it's all nice and seared I just turn it down a little, 77 00:02:53,507 --> 00:02:55,340 let it cook until it's nice and brown, and tender. 78 00:02:55,409 --> 00:02:56,808 That's when I know my carnitas are done. 79 00:02:56,810 --> 00:02:58,043 All right, Chef, what are we into now? 80 00:02:58,145 --> 00:02:59,311 [Oliver] The salsa for the torta ahogada. 81 00:02:59,313 --> 00:03:00,712 The tomatoes cook down with? 82 00:03:00,714 --> 00:03:02,514 -[Oliver] Garlic, guajillo peppers. -[Guy] Guajillo peppers. 83 00:03:02,516 --> 00:03:05,717 -We add some pepper, cumin, oregano, and salt. -[Guy] Okay. 84 00:03:05,719 --> 00:03:08,420 -[Oliver] A little vinegar. -[Guy] He was running the throttle a little bit. 85 00:03:08,422 --> 00:03:10,422 It's ready to drown a torta. 86 00:03:12,760 --> 00:03:14,059 -Heaven, -Mmm, delicious. 87 00:03:14,161 --> 00:03:15,761 [Oliver] Let me do the carnitas first. 88 00:03:15,796 --> 00:03:16,962 I like mine without the thumb. 89 00:03:16,964 --> 00:03:19,064 [Oliver] We'll take that outta the way. 90 00:03:19,133 --> 00:03:20,199 I cut the bolillo open. 91 00:03:20,201 --> 00:03:22,301 That seems like a little bit more dense 92 00:03:22,303 --> 00:03:24,203 than the bolillos that I know from Guadalajara. 93 00:03:24,205 --> 00:03:26,338 Whenever you're looking for a bread like this is, 94 00:03:26,440 --> 00:03:27,940 -the crust to be hard. -Right. 95 00:03:27,942 --> 00:03:30,242 Beans in it! Okay, this I've never seen. 96 00:03:30,344 --> 00:03:32,244 [Oliver] Fill it up with the carnitas, load it up. 97 00:03:32,346 --> 00:03:34,546 -Let's drown it now. -Can you drown me next? 98 00:03:36,250 --> 00:03:38,417 Pickled onions, cilantro. 99 00:03:38,419 --> 00:03:40,552 And then, this is the hot sauce and the lime if you want it. 100 00:03:40,621 --> 00:03:42,086 -[Hunter] All right. -[Oliver] So, dig in. 101 00:03:43,023 --> 00:03:44,489 -[Hunter] That's fine, that's okay. -[Guy] There ya go, Hunter. 102 00:03:44,491 --> 00:03:47,459 This is "Shovel and Pig Out", it's our new show. 103 00:03:47,561 --> 00:03:48,827 [Hunter] Need a pressure washer after this. 104 00:03:50,431 --> 00:03:52,497 That hot sauce is delicious. 105 00:03:52,499 --> 00:03:54,900 [Guy] You really have some great tang in there from the vinegar. 106 00:03:56,203 --> 00:03:59,504 And I love the creaminess of the beans in there, nice and velvety. 107 00:03:59,506 --> 00:04:01,640 The pickled onions you really need. 108 00:04:01,642 --> 00:04:04,409 [Hunter] You're right though, having that hard crust to the bread, 109 00:04:04,411 --> 00:04:07,312 really helps with that sauce soaking in and keeping it still firm. 110 00:04:07,314 --> 00:04:09,615 You could put that salsa on just about anything. 111 00:04:09,617 --> 00:04:11,950 -[Hunter] Legit. -You guys ever had finger soup? 112 00:04:12,019 --> 00:04:13,485 -[Oliver chuckles] -Delicious. 113 00:04:13,487 --> 00:04:14,853 [Oliver] Salsa la torta. 114 00:04:14,922 --> 00:04:17,422 -[Guy] What makes it so good? -The smoked carnitas they put. 115 00:04:17,424 --> 00:04:19,858 That pork beans they put inside. 116 00:04:19,960 --> 00:04:21,460 It's cooked to perfection. 117 00:04:21,561 --> 00:04:23,528 Putting red sauce and pickled onions on that, 118 00:04:23,530 --> 00:04:25,063 -so good. -Come on. 119 00:04:25,065 --> 00:04:28,834 It's a little messy, but, as long as you know how to eat it, no worries. 120 00:04:28,902 --> 00:04:31,303 -Pepito with added cheddar. -[man] Oh, heck yeah. 121 00:04:31,305 --> 00:04:34,940 When you come to a place that has that flavor it makes you feel like home. 122 00:04:34,942 --> 00:04:38,110 We're a blue collar town, we work hard, we like to have Mexican food. 123 00:04:38,112 --> 00:04:40,812 A lot of Mexican joints around here. What makes this stand out? 124 00:04:40,814 --> 00:04:45,017 [man] Everything, from the ambiance, to the chef, the cold beer. 125 00:04:45,019 --> 00:04:46,318 It's not a cold beer advertisement. 126 00:04:46,320 --> 00:04:48,453 -Yeah. No, no, no. -We're trying to talk about the food. 127 00:04:48,555 --> 00:04:50,289 But I like where you're going with this. 128 00:04:50,291 --> 00:04:51,623 Fresh tortillas on the grill. 129 00:04:51,625 --> 00:04:53,225 We're gonna take a small break, okay? 130 00:04:53,227 --> 00:04:55,727 And then Chef's gonna make me another sandwich. See ya in a bit. 131 00:05:00,100 --> 00:05:00,932 [Hunter] Cave man. 132 00:05:02,102 --> 00:05:03,301 [all laughing] 133 00:05:05,939 --> 00:05:08,407 Welcome back, Hunter and I hanging out in Indio. 134 00:05:08,409 --> 00:05:10,442 We got told out in the parking lot it's Indio. 135 00:05:10,544 --> 00:05:12,544 We're at Pablo's Tacos & Bee 136 00:05:12,613 --> 00:05:16,548 Where Chef Oliver Rodriguez is bringing the taste of Guadalajara, Mexico 137 00:05:16,617 --> 00:05:18,850 to this SoCal desert oasis. 138 00:05:18,952 --> 00:05:20,385 [Oliver] Quecas fritas in the window, let's go. 139 00:05:20,387 --> 00:05:22,954 My favorite meal is the quesabirrias tacos. 140 00:05:22,956 --> 00:05:24,690 They have the birria meat inside of it. 141 00:05:24,692 --> 00:05:26,758 Birria is an authentic stew. 142 00:05:26,860 --> 00:05:29,628 And when you dip it in the consomme it's very, very good. 143 00:05:29,630 --> 00:05:31,430 -[Guy] Now what are we in to? -Quesabirrias. 144 00:05:31,432 --> 00:05:33,198 -Quesabirrias. -Yes. 145 00:05:33,200 --> 00:05:35,200 One of the things about these tacos is, that you have that little dipping sauce. 146 00:05:35,202 --> 00:05:37,536 It's kind of the French dip of tacos. 147 00:05:37,637 --> 00:05:39,004 [Oliver] 148 00:05:39,006 --> 00:05:42,741 Boil tomatoes and tomatillos, garlic, guajillo peppers, pasilla. 149 00:05:42,843 --> 00:05:44,109 Once it boils, what are we gonna do? 150 00:05:44,111 --> 00:05:45,644 [Oliver] You're gonna blend everything. 151 00:05:45,713 --> 00:05:47,512 Sure works the throttle on that doesn't he? 152 00:05:47,514 --> 00:05:49,314 -[Oliver] Gonna put the meat in there. -[Guy] Which cut is this? 153 00:05:50,417 --> 00:05:51,850 A tough piece of meat with a lot of flavor. 154 00:05:51,952 --> 00:05:54,353 Water, just gonna add the tomatillos with the peppers, 155 00:05:54,454 --> 00:05:57,289 oregano, bay leaves, cumin, and pepper. 156 00:05:57,291 --> 00:06:00,425 We're gonna boil it 1.5 hours, salt at the end. 157 00:06:00,427 --> 00:06:01,460 -[Guy] Really? -Why is that? 158 00:06:01,528 --> 00:06:03,028 You wanna control your salt. 159 00:06:03,030 --> 00:06:05,297 Oh, so you're gonna taste it and then salt as needed, got it. 160 00:06:05,299 --> 00:06:08,100 We leave it in the joux, then right before we serve it, we separate it. 161 00:06:08,102 --> 00:06:10,001 But we're gonna use that joux for the dip? 162 00:06:10,003 --> 00:06:11,503 Now we're gonna make the... 163 00:06:11,505 --> 00:06:13,338 -Okay. -[Oliver] Hit it up with a little bit of lard. 164 00:06:13,440 --> 00:06:15,707 Char-grill all the tomatoes and tomatillos... 165 00:06:15,709 --> 00:06:16,742 That thing's screaming hot. 166 00:06:16,810 --> 00:06:18,477 -...guajillo chilies... -I like it. 167 00:06:18,512 --> 00:06:20,512 -...garlic. -And then, take that, go to the blender. 168 00:06:20,514 --> 00:06:22,314 [Oliver] Little bit of water and salt. 169 00:06:22,316 --> 00:06:24,616 -[Guy] And that's gonna be the salsa for the birria? -[Oliver] Mmm-hmm. 170 00:06:24,618 --> 00:06:25,617 We're gonna make the tortilla? 171 00:06:25,619 --> 00:06:27,119 -Oh, yeah. -Oh, yeah! 172 00:06:27,121 --> 00:06:29,254 -This is my baby, tortilla machine. -Hi, baby. 173 00:06:29,323 --> 00:06:31,957 So it rolls down the masa, gives you a tortilla already cut. 174 00:06:32,025 --> 00:06:33,391 Just put it on the flat top. 175 00:06:33,493 --> 00:06:34,693 -[Hunter] That's nice, look at that. -[Oliver] There ya go. 176 00:06:34,695 --> 00:06:37,028 That just cranks 'em out, this is sexy. 177 00:06:37,030 --> 00:06:37,996 [Hunter] That's a really cool machine. 178 00:06:37,998 --> 00:06:39,130 [Guy] Now let's get the birria. 179 00:06:39,132 --> 00:06:40,499 We're gonna put this back on the flat top 180 00:06:40,501 --> 00:06:42,234 with a little bit of oil, to make it nice and crispy. 181 00:06:42,302 --> 00:06:43,735 [Guy] You gotta get the cheese on there. 182 00:06:43,737 --> 00:06:46,538 -Make sure you get a little bit on the flat top too. -Holy moly! 183 00:06:46,606 --> 00:06:49,207 -Holy quesadilla. -That's some cheese right there, that's awesome. 184 00:06:49,209 --> 00:06:51,309 [Oliver] Take the meat and put it straight up on there. 185 00:06:51,311 --> 00:06:52,511 Oh, my gosh. Okay. 186 00:06:52,513 --> 00:06:54,546 [Guy] Probably an obscene amount of cheese. 187 00:06:54,648 --> 00:06:57,115 I'm actually gonna plate it up with a little bit of onion, cilantro. 188 00:06:57,117 --> 00:06:59,551 [Guy] The birria broth, that's the key right there. 189 00:06:59,620 --> 00:07:02,354 Dipping the tacos in that, I mean, every... Ooh! 190 00:07:02,422 --> 00:07:03,522 -[Oliver] Look at that. -[Hunter] Look at that. 191 00:07:03,524 --> 00:07:05,223 -That's what I'm talking about. -[Hunter] Nice. 192 00:07:05,225 --> 00:07:07,359 So this is our salsa birria, the one we were making earlier. 193 00:07:07,427 --> 00:07:08,827 The way you eat it, you open, 194 00:07:08,829 --> 00:07:11,163 -put some of the salsa birria inside the quasa. -[Guy] Uh-huh. 195 00:07:11,231 --> 00:07:13,498 Some more in the broth, squeeze a little bit of lime on the broth. 196 00:07:13,500 --> 00:07:14,699 Hunter, you gonna get in here and make one? 197 00:07:14,701 --> 00:07:16,935 As soon as you get your big 'ol hands outta the way. 198 00:07:16,937 --> 00:07:18,302 [Guy] Mmm! 199 00:07:18,304 --> 00:07:20,405 I got little bird hands. It reminds me... Now you can go. 200 00:07:20,407 --> 00:07:22,607 -[Guy] Right like that, right? -Mmm-hmm, there ya go. 201 00:07:24,945 --> 00:07:26,945 French dip goes to Mexico. 202 00:07:26,947 --> 00:07:29,414 I like the little kiss of the onion and the cilantro. 203 00:07:30,417 --> 00:07:33,919 -It's like tag teaming. -[Hunter chuckles] 204 00:07:33,921 --> 00:07:36,154 Never had to eat like this, but it's good, 'cause I get a little break back there. 205 00:07:36,190 --> 00:07:40,425 Good amount of cheese, tender beef, crispy taco. 206 00:07:40,427 --> 00:07:43,061 There's all that joux, look at that, it just starts to melt that cheese. 207 00:07:43,130 --> 00:07:45,330 Honestly, just give me a spoon and I'll eat that broth like a soup. 208 00:07:46,633 --> 00:07:47,732 What? 209 00:07:47,734 --> 00:07:49,100 -Pretty outstanding, bro. -[Hunter] So money. 210 00:07:49,102 --> 00:07:50,669 Quesabirrias. 211 00:07:50,671 --> 00:07:53,605 Their birria is primo, and it's really crispy and it's really gooey. 212 00:07:53,607 --> 00:07:55,540 [man] What I like about 'em is, the hand-made tortillas. 213 00:07:55,642 --> 00:07:57,809 The nice and juice, tender, meat inside. 214 00:07:57,811 --> 00:07:59,611 The consomme adds another layer of flavor. 215 00:07:59,613 --> 00:08:00,812 Look at you go with consomme. 216 00:08:00,814 --> 00:08:02,314 What are you on the Food Network right now? 217 00:08:02,316 --> 00:08:04,616 -[Oliver] Chamuscada salad. -This is my happiness. 218 00:08:04,618 --> 00:08:07,519 This is the closest it'll get you to Mexico if you've never been. 219 00:08:07,521 --> 00:08:10,755 You really are chefing the menu, it's authentic with a chef's attitude. 220 00:08:10,857 --> 00:08:12,157 -Well done, Chef. -Thank you. 221 00:08:12,225 --> 00:08:13,824 -Amazing. -[Guy] Delicious. 222 00:08:13,826 --> 00:08:15,627 All right, let's do a whole nother round. We'll start from beginning. 223 00:08:15,629 --> 00:08:17,529 -At least four more of those. -Let's go piggy. 224 00:08:17,531 --> 00:08:19,030 -[Oliver laughing] -[Hunter oinking] 225 00:08:20,834 --> 00:08:23,702 [Guy] Up next, in Bridgewater Township, New Jersey... 226 00:08:23,704 --> 00:08:26,605 We're whacking in the Big Pink with the guy with better hair than I've got. 227 00:08:26,607 --> 00:08:28,974 ...a food truck loading up their sandwiches. 228 00:08:28,976 --> 00:08:30,742 Where does the kitchen sink come in here? 229 00:08:30,811 --> 00:08:33,411 ...with their own brand of funky flavor. 230 00:08:33,413 --> 00:08:35,046 I've never had anything like that before. 231 00:08:35,148 --> 00:08:36,114 Yeah, it's a little ridiculous. 232 00:08:40,821 --> 00:08:42,254 So I'm here in Bridgewater, New Jersey, 233 00:08:42,355 --> 00:08:46,224 between a strip mall, and a doctor's office, and a vacant lot 234 00:08:46,226 --> 00:08:48,059 where there's a broken down BBQ truck. 235 00:08:48,128 --> 00:08:51,029 But don't have any fear, they know him around here. 236 00:08:51,031 --> 00:08:52,531 This is Big Pinks BBQ. 237 00:08:53,534 --> 00:08:55,033 Working a meatloaf sandwich. 238 00:08:55,035 --> 00:08:56,501 Great BBQ, it's the best. 239 00:08:56,503 --> 00:08:58,303 Brisket sliders for Nick. 240 00:08:58,305 --> 00:09:00,572 There's not a lot of food trucks like this food truck. 241 00:09:00,574 --> 00:09:02,407 [Guy] And there aren't a lo of pitmasters like, 242 00:09:02,409 --> 00:09:04,242 former attorney, Marty Gleason. 243 00:09:04,278 --> 00:09:07,212 He owns this funky food truc with, Naseris Saavedra. 244 00:09:07,214 --> 00:09:10,148 Who met Marty when he was her high school wrestling coach. 245 00:09:10,250 --> 00:09:11,550 I volunteered as coach for 30 years, 246 00:09:11,618 --> 00:09:13,552 it was my advocation while I practiced law. 247 00:09:13,620 --> 00:09:14,553 [Guy] So give me the story. 248 00:09:14,654 --> 00:09:16,721 My sister gave me a smoker for my birthday. 249 00:09:16,723 --> 00:09:19,224 I would, like, smoke meat while I would be doing my law work. 250 00:09:19,226 --> 00:09:21,593 That manifested itself into you quitting law 251 00:09:21,595 --> 00:09:23,328 [chuckling] and being in a food truck in a dirt lot? 252 00:09:23,330 --> 00:09:26,164 You know what? I think you follow your heart. What are we cooking today? 253 00:09:26,266 --> 00:09:29,501 -[Marty] The Abe Frohman. -So a big Ferris Bueller's Day Off guy? 254 00:09:29,503 --> 00:09:32,103 -My favorite movie. -One of my all time. 255 00:09:32,105 --> 00:09:34,706 The Abe Frohman. [mimics Abe Frohman] Sausage king of Chicago. 256 00:09:34,708 --> 00:09:37,676 The Abe Frohman takes a sausage sandwich to a whole new level. 257 00:09:37,678 --> 00:09:39,411 The combination of the sausage, 258 00:09:39,413 --> 00:09:41,713 and melted American cheese, it's got the onion ring. 259 00:09:41,715 --> 00:09:43,114 It's really something special. 260 00:09:43,116 --> 00:09:45,417 -This is the kickoff of the Abe Frohman? -Yep. 261 00:09:45,419 --> 00:09:47,752 We're gonna mix up the spice rub for the fennel sausage. 262 00:09:47,821 --> 00:09:50,722 -Let me see it. -Garlic salt, Himalayan pink salt, 263 00:09:50,724 --> 00:09:51,957 -oregano. -[Guy] Lot of fennel. 264 00:09:51,959 --> 00:09:53,658 [Marty] Red pepper and kosher salt. 265 00:09:53,727 --> 00:09:55,093 Here are the brisket trimmings. 266 00:09:55,095 --> 00:09:57,228 -[Guy] Season it. -Straight to the casing from the grinder. 267 00:09:57,230 --> 00:09:59,564 [Guy] You grind and case at the same time? 268 00:09:59,666 --> 00:10:01,132 -[Marty] Yes. -Okey dokey. 269 00:10:01,234 --> 00:10:02,634 [Marty] Put it in the refrigerator for two days, 270 00:10:02,736 --> 00:10:04,603 then we smoke it for about 2 hours. 271 00:10:04,605 --> 00:10:07,005 -[Guy] Okay. -We're gonna make the mustard sauce. 272 00:10:07,007 --> 00:10:09,407 -Start with the vinegar. -Nice cascade there, Marty. 273 00:10:09,409 --> 00:10:11,710 [Marty] Little yellow mustard, ketchup, 274 00:10:11,712 --> 00:10:13,645 sriracha, and then some chili powder, 275 00:10:13,714 --> 00:10:15,714 natural white sugar, I like to use the natural sugars 276 00:10:15,716 --> 00:10:17,515 -'cause they don't bind when I do my rubs. -Right, right, right. 277 00:10:17,517 --> 00:10:20,218 -[Marty] Black pepper. -And some brown natural sugar. 278 00:10:20,220 --> 00:10:22,053 Cook this down and the next one we're gonna make is, 279 00:10:22,122 --> 00:10:23,388 the Big Pinks Sauce. 280 00:10:23,390 --> 00:10:24,422 -We're gonna do our Big Pinks Sauce. -[Guy] Hit it! 281 00:10:24,424 --> 00:10:26,491 Ketchup, brown sugar, old bay. 282 00:10:26,493 --> 00:10:28,026 -[Guy] You better obey. -[Marty chuckles] 283 00:10:28,028 --> 00:10:30,795 Kosher salt, granulated garlic, cayenne pepper, 284 00:10:30,797 --> 00:10:32,764 little mustard power, I love mustard powder. 285 00:10:32,866 --> 00:10:34,432 -[Guy] Worchester. -Pineapple juice. 286 00:10:34,501 --> 00:10:38,403 -Where does the kitchen sink come in here? -[Marty] Molasses. 287 00:10:38,405 --> 00:10:40,939 Just because it pours out slow doesn't mean you have to say it slow. 288 00:10:41,041 --> 00:10:42,974 Lemon juice, black pepper, white sugar. 289 00:10:42,976 --> 00:10:44,909 -How long's this gonna go? -[Marty] About 45 minutes. 290 00:10:44,911 --> 00:10:47,178 Both sauces are done. The sausage is finished. 291 00:10:47,180 --> 00:10:48,613 [Marty] It's gonna go on the hot grill and we're gonna 292 00:10:48,615 --> 00:10:50,248 whack it with our Big Pinks Sauce 293 00:10:50,250 --> 00:10:51,950 -and our mustard sauce. -[Guy] We're gonna whack it? That's what we call it? 294 00:10:51,952 --> 00:10:53,317 We're whacking it-- 295 00:10:53,319 --> 00:10:54,919 [Jersey accent] Hey, you're in New Jersey, what'd you want? 296 00:10:54,921 --> 00:10:57,422 We're whacking in the Big Pink with the guy with better hair than I've got. 297 00:10:57,424 --> 00:11:00,825 -All right, big man. -I'm gonna slice the sausages, put them on the bun, 298 00:11:00,827 --> 00:11:03,995 piece of American cheese, hit it with the torch, 299 00:11:03,997 --> 00:11:06,765 homemade Alabama sauce, mustard sauce we made, 300 00:11:06,800 --> 00:11:08,133 and the Big Pinks Sauce we made, 301 00:11:08,135 --> 00:11:10,635 put on some onion rings, then we're gonna pray it stays up. 302 00:11:10,704 --> 00:11:12,037 -[Guy] I agree. -[Marty chuckling] 303 00:11:17,411 --> 00:11:19,244 Great amount of fennel inside of the sausage. 304 00:11:21,314 --> 00:11:22,414 Great texture to it. 305 00:11:22,416 --> 00:11:25,417 Little bit of smoke. Love the sauces. Delicious. 306 00:11:25,419 --> 00:11:27,152 -You got a winner. -Thank you, man. 307 00:11:27,220 --> 00:11:31,056 Abe Frohman, sausage king of Chicago. 308 00:11:31,058 --> 00:11:32,390 You're the sausage king of Chicago? 309 00:11:32,392 --> 00:11:33,958 -You're the sausage king, right? -[both laughing] 310 00:11:34,961 --> 00:11:36,695 [Marty] Abe Frohman, for Mario. 311 00:11:36,697 --> 00:11:39,130 That cheese and that combination of that homemade sausage 312 00:11:39,132 --> 00:11:40,832 just gives it a spectacular taste. 313 00:11:40,934 --> 00:11:43,435 This is banging. This is a Jersey sandwich. 314 00:11:43,503 --> 00:11:46,204 I wanna have another bite. It's all going that way, don't be worried about that. 315 00:11:46,206 --> 00:11:47,605 [Guy] Two really good buddies of mine. 316 00:11:47,607 --> 00:11:49,307 One is, Mike Giunta. 317 00:11:49,309 --> 00:11:52,577 Mike is the first Diners, Drive-Ins, and Dives locatin we ever shot at. 318 00:11:52,579 --> 00:11:54,946 It was called the Bayway Diner, it was in Linden, New Jersey 319 00:11:55,015 --> 00:11:58,950 And the other is, Brian Daly, my best friend from college, Hunter's godfather, 320 00:11:59,019 --> 00:12:01,352 and the executive director of the Guy Fieri Foundation. 321 00:12:01,421 --> 00:12:04,823 We just spent the last two days feeding over a thousand veterans, 322 00:12:04,825 --> 00:12:05,924 we invited all their familie 323 00:12:05,926 --> 00:12:07,459 It was really a very special time. 324 00:12:07,527 --> 00:12:09,360 Thank you very much for a job well done, guys. 325 00:12:09,396 --> 00:12:10,261 Couldn't have done it without ya. 326 00:12:11,031 --> 00:12:12,230 I need some burnt ends. 327 00:12:12,232 --> 00:12:13,498 Everything I've had here is good, 328 00:12:13,500 --> 00:12:15,500 I've had just about everything on the menu. 329 00:12:15,502 --> 00:12:19,104 -Big Pink for Alex. -[woman] Sandwich has everything on it, 330 00:12:19,106 --> 00:12:22,040 pulled pork, pulled chicken, the sausage, the brisket 331 00:12:22,042 --> 00:12:23,241 Lot of flavor in every bite. 332 00:12:23,310 --> 00:12:24,742 [Guy] All right, The Big Pink. 333 00:12:24,744 --> 00:12:26,411 First thing we're gonna start with is the rub for the chicken. 334 00:12:26,413 --> 00:12:29,948 Natural brown sugar, paprika, granulated garlic salt, cinnamon. 335 00:12:30,016 --> 00:12:31,316 [Guy] Onion, old bay. 336 00:12:31,318 --> 00:12:32,717 Salt, mustard powder. 337 00:12:32,719 --> 00:12:34,219 -Gotta be lemon pepper. -You got it! 338 00:12:34,221 --> 00:12:35,954 -Season salt. -[Guy] Chili powder. 339 00:12:35,956 --> 00:12:38,056 -[Marty] Black pepper. -And, it's gotta be cayenne. 340 00:12:38,058 --> 00:12:39,257 Thank you for your help. 341 00:12:39,326 --> 00:12:41,126 Pray that it seals or I'm gonna take a shower. 342 00:12:41,128 --> 00:12:43,461 -Make sure you get all your spices evenly mixed. -Yeah. 343 00:12:43,563 --> 00:12:45,230 [Guy] Sprinkle this on these chicken thighs. 344 00:12:45,232 --> 00:12:46,598 -[Marty] Yep, boneless, skinless. -Okay. 345 00:12:46,600 --> 00:12:47,832 How long is this gonna go on the smoker for? 346 00:12:47,934 --> 00:12:51,202 -[Marty] Between two hours and three hours, 225. -Okay. 347 00:12:51,204 --> 00:12:53,037 -Make our rub for our brisket now. -Okay. 348 00:12:53,039 --> 00:12:55,740 Kosher salt, lemon pepper, course black pepper. 349 00:12:55,842 --> 00:12:57,174 [Guy] All right, so a little mustard rub, 350 00:12:57,244 --> 00:13:00,612 and then adhere the black pepper, lemon pepper, salt combo. 351 00:13:00,614 --> 00:13:02,447 Now, how long will this go down on the smoker? 352 00:13:02,515 --> 00:13:04,616 [Marty] Until it hits 165 degrees. 353 00:13:04,618 --> 00:13:05,983 -Pull it and you wrap it? -Yep. 354 00:13:06,052 --> 00:13:08,953 And then you either let it come up to 190 something or 201. 355 00:13:08,955 --> 00:13:13,858 -Wherever I get it. -Can I get a 445, 556, 667, 558. 356 00:13:13,960 --> 00:13:14,792 What are the sauces we're doing? 357 00:13:14,795 --> 00:13:16,361 We're gonna do a huli huli sauce. 358 00:13:16,429 --> 00:13:19,030 -[Guy] Okay. -Pineapple juice, ketchup, teriyaki, 359 00:13:19,032 --> 00:13:20,698 brown sugar, garlic, 360 00:13:20,700 --> 00:13:22,600 heat that up and then we're gonna put the ginger in it. 361 00:13:22,602 --> 00:13:24,803 -Let's build a sandwich. -First, we put on the brisket, 362 00:13:24,805 --> 00:13:28,406 pulled pork, huli huli sauce, chicken, then we put on my sausage. 363 00:13:28,408 --> 00:13:29,808 Now the Abe Frohman goes on. 364 00:13:29,810 --> 00:13:32,811 Our four cheese, Italian, onion rings, more Big Pink Sauce, 365 00:13:32,813 --> 00:13:35,580 -little bit of our Alabama sauce on. -I'll be wearing this, folks. 366 00:13:35,582 --> 00:13:37,148 Yeah, it's the Big Pink. 367 00:13:38,518 --> 00:13:40,151 Gotta bring the hunch in for this, folks. 368 00:13:44,624 --> 00:13:47,292 Good smoke on the brisket. Like the pulled pork. 369 00:13:47,294 --> 00:13:50,862 I like that you get some big pieces out of it, it's not all shredded up. 370 00:13:50,964 --> 00:13:53,498 And I love the onion ring touch, and the house made sauces. 371 00:13:53,500 --> 00:13:54,699 Only thing I recommend... 372 00:13:56,203 --> 00:13:58,036 -...lotta napkins. -Yep. 373 00:13:59,506 --> 00:14:02,340 -[Marty] Big Pink for Kenny. -Let's go. 374 00:14:02,442 --> 00:14:06,311 The Big Pink is a beast, it's a workout to eat but it's delicious. 375 00:14:06,313 --> 00:14:07,846 I've never had anything like that before. 376 00:14:07,914 --> 00:14:09,013 Yeah, it's a little ridiculous. 377 00:14:09,015 --> 00:14:12,383 -The sausage and the Alabama sauce. -Amazing. 378 00:14:12,385 --> 00:14:14,719 -Are you sure you two don't work here? -[all laughing] 379 00:14:14,721 --> 00:14:18,756 I'm an attorney, Marty's an attorney, his BBQ passes the bar. 380 00:14:18,858 --> 00:14:21,426 You are doing things your own way. Were you that was as an attorney? 381 00:14:21,428 --> 00:14:22,660 Unfortunately, yes. 382 00:14:22,729 --> 00:14:24,395 Judges don't like when you do things your own way. 383 00:14:24,397 --> 00:14:27,198 [Guy] I'll tell you what, I bet the judges line up to come get this. 384 00:14:27,200 --> 00:14:28,600 Watch out for this guy. 385 00:14:31,504 --> 00:14:33,705 Coming up in Sea Bright, New Jersey.. 386 00:14:33,707 --> 00:14:34,639 Beautiful. 387 00:14:34,741 --> 00:14:35,940 ...top-notch Thai... 388 00:14:35,942 --> 00:14:38,710 She doesn't have any idea what a Thai food junkie I am. 389 00:14:38,712 --> 00:14:40,011 ...from a real deal chef... 390 00:14:40,013 --> 00:14:40,912 You can tell she's a warrior. 391 00:14:40,914 --> 00:14:43,214 ...at a dynamite destination 392 00:14:43,216 --> 00:14:44,949 I know everybody comes down for the beach, 393 00:14:44,951 --> 00:14:46,718 but, when you can find a place like this, right across the street, 394 00:14:46,753 --> 00:14:48,085 it's a double win. 395 00:14:52,626 --> 00:14:55,760 I'm here in Sea Bright, New Jersey which is about an hour from New York City 396 00:14:55,828 --> 00:14:57,629 and this is a really well known beach town. 397 00:14:57,631 --> 00:14:59,030 Everybody loves coming here 398 00:14:59,032 --> 00:15:02,400 Now, this area was hit super hard in 2012 from Hurricane Sandy. 399 00:15:02,402 --> 00:15:04,836 And they say, this was 6 feet under water 400 00:15:04,905 --> 00:15:06,504 Well, fortunately, everybody rebuilt 401 00:15:06,506 --> 00:15:08,373 otherwise this place wouldn't be here. 402 00:15:08,375 --> 00:15:10,642 Where a mom and her two daughters immigrated from Thailand 403 00:15:10,743 --> 00:15:12,243 and they're here serving up the real deal. 404 00:15:12,312 --> 00:15:14,112 This is Moo Yai Thai. 405 00:15:15,248 --> 00:15:17,148 [Prow] Chicken satay ready. 406 00:15:17,217 --> 00:15:20,218 Moo Yai Thai is the best place, I can't say enough about it. 407 00:15:20,220 --> 00:15:22,053 They definitely bring Thailand here. 408 00:15:22,055 --> 00:15:23,521 Very spicy, okay. 409 00:15:23,523 --> 00:15:26,157 This is as close to my mom's cooking as possible, 410 00:15:26,259 --> 00:15:28,059 Mama Sang is very good at this. 411 00:15:28,127 --> 00:15:31,029 [Guy] Because Mama Sang is the real deal. 412 00:15:31,031 --> 00:15:33,431 Trading her life in Thailan for more opportunities 413 00:15:33,433 --> 00:15:35,800 for her daughters, Wara and Prow. 414 00:15:35,802 --> 00:15:37,335 We had the rice farm in Thailand, 415 00:15:37,437 --> 00:15:41,005 my mom sold the rice farm for me to come to school in America. 416 00:15:41,007 --> 00:15:43,708 [Guy] And eventually mama and her daughters opened this place, 417 00:15:43,710 --> 00:15:46,110 with the help of Jay Vlachakis. 418 00:15:46,112 --> 00:15:48,413 I'm not allowed to cook here, 'cause I'm not Thai. I'm just a pretty face. 419 00:15:48,415 --> 00:15:49,781 So, you're an operations guy. 420 00:15:49,849 --> 00:15:51,049 -Yes. -And what does the name of the restaurant mean? 421 00:15:51,117 --> 00:15:53,418 Moo means pig, yai means big, 422 00:15:53,420 --> 00:15:56,220 it means you're well nourished, eat good. 423 00:15:56,222 --> 00:15:59,724 Moo Yai's special, ready and done. Come on. 424 00:15:59,726 --> 00:16:02,026 The pork is probably hands down my favorite thing here. 425 00:16:02,028 --> 00:16:05,496 [Guy] With Moo Ping and Moo Todd you get it two ways. 426 00:16:05,498 --> 00:16:08,199 One is fried and the other is, I guess, sauteed. 427 00:16:08,201 --> 00:16:10,034 They're both very tasty, very good. 428 00:16:10,136 --> 00:16:12,704 -So Moo Ping and Moo Todd. -Yes. 429 00:16:12,706 --> 00:16:15,707 -Okay, so we're gonna make the marinade for both? -Okay. 430 00:16:15,709 --> 00:16:17,408 -Oyster sauce. -Yes and soy sauce. 431 00:16:17,410 --> 00:16:18,743 -Soy sauce. -[Sang] Sugar. 432 00:16:18,845 --> 00:16:20,244 [Guy] Salt. 433 00:16:20,246 --> 00:16:22,213 -No, no, not. -I know. I'm sorry, I'm getting in trouble. 434 00:16:22,215 --> 00:16:23,247 Now, how do you count in Thai? 435 00:16:25,251 --> 00:16:26,951 -[Guy] One, two, three? -One, two, three. 436 00:16:28,121 --> 00:16:31,723 -Paprika. -[both counting in Thai] 437 00:16:34,027 --> 00:16:35,159 -Ha-ha. -Ha-ha-ha. 438 00:16:35,261 --> 00:16:36,527 -Ha-ha. -[all laughing] 439 00:16:36,529 --> 00:16:38,396 [Guy] Half of this goes in the Moo Ping. 440 00:16:38,398 --> 00:16:40,064 -[Sang] Yes. -Got it, we're gonna grill that. 441 00:16:40,166 --> 00:16:42,000 -We stir it up? I help you. -[Sang] Thank you. 442 00:16:42,002 --> 00:16:42,967 [Guy] And how long? 443 00:16:42,969 --> 00:16:44,102 -[Sang] One day. -One day, 24 hours. 444 00:16:44,104 --> 00:16:45,536 -Now this one. -[Sang] Sorry. 445 00:16:45,638 --> 00:16:46,603 Garlic in there. 446 00:16:46,605 --> 00:16:47,805 You're following a real recipe right here. 447 00:16:47,807 --> 00:16:49,407 How much work we got? Okay. 448 00:16:49,409 --> 00:16:51,042 Cilantro. But, this one we're gonna fry? 449 00:16:51,144 --> 00:16:52,643 -Yes. -[Guy] But, it's a different cut. 450 00:16:52,745 --> 00:16:54,679 They're long. Moo Todd make long. 451 00:16:54,681 --> 00:16:56,414 -[Guy] Moo Todd is long? -Yeah. 452 00:16:56,416 --> 00:16:59,250 And Ping is the flat and it goes on the skewer. 453 00:16:59,252 --> 00:17:01,319 A lot going on here, very pretty. 454 00:17:01,321 --> 00:17:04,355 -Very good. -[Guy] So we do that, and we make sweet chili sauce. 455 00:17:04,457 --> 00:17:06,391 -So, vinegar. -[Sang] Pepper, not too hot. 456 00:17:06,393 --> 00:17:08,126 -[Guy] Chili paste. -Yes. 457 00:17:08,128 --> 00:17:10,395 -[Guy] And then some sugar. -One, two, okay. 458 00:17:10,397 --> 00:17:11,963 -No, ha-ha. No, ha-ha. -No ha-ha. 459 00:17:12,065 --> 00:17:14,632 -[Sang] Little bit. -This is flour and water? Make it thick? 460 00:17:14,734 --> 00:17:15,900 Bom, bom, bom. Okay, done. 461 00:17:15,902 --> 00:17:17,301 Okay, when it boils. Bom, bom, bom. 462 00:17:17,303 --> 00:17:18,903 You can tell she's a warrior. 463 00:17:18,905 --> 00:17:22,407 I mean, to bring her daughters from Thailand, come here open up a business. 464 00:17:22,409 --> 00:17:24,842 It's the land of opportunity, and she's a perfect example. 465 00:17:24,911 --> 00:17:26,744 Next sauce, what kind of pepper? 466 00:17:28,214 --> 00:17:29,347 [Sang] Too hot, too hot. 467 00:17:29,449 --> 00:17:30,915 -Ghost? -Yeah, ghost. 468 00:17:30,917 --> 00:17:32,517 -Like, whoo-ooo. -Yeah. 469 00:17:32,519 --> 00:17:35,219 -Oh. -I mean, little Thai, yeah. 470 00:17:35,221 --> 00:17:37,722 -Garlic. -Lot of therapy here. 471 00:17:39,259 --> 00:17:41,125 -The fresh lime juice. -[Sang] Thank you. 472 00:17:41,127 --> 00:17:42,727 -That's done? -Mmm. 473 00:17:42,729 --> 00:17:45,530 -Too hot? Ooh! -[all laughing] 474 00:17:50,503 --> 00:17:52,103 That's a lot. [whistles] 475 00:17:52,105 --> 00:17:56,641 -One, two, three, four, five. -Ha-ha. 476 00:17:56,709 --> 00:17:58,042 Oh, good! Ha-ha. 477 00:17:59,512 --> 00:18:01,312 [Guy] Beautiful and sticky rice. 478 00:18:03,116 --> 00:18:04,515 Oh, that's good. And spicy. 479 00:18:05,919 --> 00:18:07,351 Mmm! 480 00:18:07,353 --> 00:18:09,821 I love that you get the two different plays on this. Delicious. 481 00:18:11,424 --> 00:18:14,025 Really good ingredients makes all the difference in the world. 482 00:18:15,328 --> 00:18:17,728 -Mmm. I don't like I don't like. -Huh? 483 00:18:17,730 --> 00:18:21,065 -I love! -Oh, okay. Thank you. 484 00:18:21,101 --> 00:18:22,600 -I love. -[Sang laughing] 485 00:18:24,003 --> 00:18:25,436 Got your pork platter right here. 486 00:18:25,505 --> 00:18:26,904 On point, it's fantastic. 487 00:18:26,906 --> 00:18:29,207 The pork, the tenderness, it was very good. 488 00:18:29,209 --> 00:18:31,509 The green dipping sauce is incredible. 489 00:18:31,511 --> 00:18:32,376 What's your favorite thing on the menu? 490 00:18:32,378 --> 00:18:33,577 The Moo Ping. 491 00:18:33,679 --> 00:18:35,113 -What's your mom's favorite thing? -The Moo Ping. 492 00:18:35,115 --> 00:18:37,081 Does anybody order anything besides the Moo Ping? 493 00:18:37,083 --> 00:18:39,951 -Uh, no, we order eight at a time actually. -Do you really! 494 00:18:40,052 --> 00:18:43,221 110% a place you gotta stop 'cause you can come right here go on the beach. 495 00:18:43,223 --> 00:18:45,823 -Thai food and the beach is like such a good combo. -Eat it in the sand. 496 00:18:45,825 --> 00:18:47,358 -Yeah, why not. -They'll deliver it too. 497 00:18:47,427 --> 00:18:48,726 Kanom Jeeb chicken dumpling for you. 498 00:18:48,728 --> 00:18:50,628 [man] You really gotta come here for the dumplings 499 00:18:50,630 --> 00:18:52,430 words are not enough to describe them. 500 00:18:52,432 --> 00:18:54,799 And it comes with a dipping sauce, really tasty. 501 00:18:54,801 --> 00:18:56,534 I don't have Thai dumplings very often. 502 00:18:56,603 --> 00:18:58,803 -What is this? Ground chicken and carrots? -Yes. 503 00:18:58,805 --> 00:19:00,538 -And you grind it here? -[Sang] Yes. 504 00:19:00,607 --> 00:19:01,405 -Egg. -There we go. 505 00:19:03,209 --> 00:19:04,408 -[Guy] Cilantro. -Sugar. 506 00:19:04,410 --> 00:19:07,612 -One, two, three, four-- -Ha-ha. 507 00:19:07,614 --> 00:19:08,713 Why ha-ha? 508 00:19:08,715 --> 00:19:10,715 Salt, garlic, white pepper. 509 00:19:10,717 --> 00:19:12,350 [Guy] And this is gonna season the chicken? 510 00:19:12,451 --> 00:19:13,751 -Spoon. -Wow! 511 00:19:13,820 --> 00:19:15,453 [Sang] Like this, like this. 512 00:19:15,555 --> 00:19:18,556 Just kinda loads it up tucking it in with the spoon. 513 00:19:18,625 --> 00:19:20,625 Hit a little bit of egg just to polish on the top. 514 00:19:20,627 --> 00:19:24,128 And then, just throw it right in the steamer. Busy, busy, busy. 515 00:19:24,130 --> 00:19:27,932 She doesn't have any idea what a Thai food junkie I am. I will be back. 516 00:19:28,001 --> 00:19:29,901 -How long in the steamer? -[Sang] Ten minutes. 517 00:19:29,903 --> 00:19:30,735 Now we make the sauce? 518 00:19:33,039 --> 00:19:34,705 -White vinegar. -Sugar. 519 00:19:34,707 --> 00:19:36,440 -Black soy sauce. -Yes. Salt. 520 00:19:36,509 --> 00:19:39,210 And we just warm this up just to dissolve the sugar and the salt? 521 00:19:39,212 --> 00:19:41,345 -It make bom-bom. -Little bom-bom. 522 00:19:41,447 --> 00:19:44,215 Everybody now, in the world, will be referring to boiling as bom-bom. 523 00:19:44,217 --> 00:19:47,051 -Okay. -I'll fall over. Beautiful. 524 00:19:48,154 --> 00:19:50,121 -And cilantro. -Very nice. 525 00:19:53,026 --> 00:19:54,425 Tender. Great flavor. 526 00:19:57,330 --> 00:20:00,331 The dipping sauce is tangy but a little bit sweet. 527 00:20:01,634 --> 00:20:04,335 But the chicken is great seasoning, mmm! 528 00:20:05,705 --> 00:20:08,406 My favorite thing is, the little garlic on top of it. 529 00:20:08,408 --> 00:20:10,041 -Oh, you like garlic. -Amazing! 530 00:20:11,311 --> 00:20:13,144 Kanom Jeeb done. 531 00:20:13,212 --> 00:20:14,478 They're the best dumplings I've ever had. 532 00:20:14,480 --> 00:20:16,247 [man] The dipping sauce went really well with it. 533 00:20:16,316 --> 00:20:18,950 The garlic definitely added, like, a little bit of crunchiness to it, 534 00:20:19,051 --> 00:20:20,151 that I thought was really good. 535 00:20:20,253 --> 00:20:21,519 [Sang] Green curry. 536 00:20:21,521 --> 00:20:24,055 -This place is... -...amazing. 537 00:20:24,057 --> 00:20:25,356 -Legit, right? -Amazing. 538 00:20:25,358 --> 00:20:27,658 I'm here, like, once a week and I get, like, eight things. 539 00:20:27,727 --> 00:20:29,227 You can't find anything better. 540 00:20:29,229 --> 00:20:31,362 -Mama, come on. Come on. -Thank you. Thank you. 541 00:20:31,430 --> 00:20:32,630 Great job. Gotta come down here. 542 00:20:32,632 --> 00:20:34,298 I know everybody comes down for the beach, 543 00:20:34,300 --> 00:20:36,200 but, when you can find a place like this, right across the street, 544 00:20:36,202 --> 00:20:38,302 it's a double win, okay. The real deal. 545 00:20:40,139 --> 00:20:42,306 Was that a road trip or what? 546 00:20:42,308 --> 00:20:46,010 But don't worry, there's plenty more joints all over this great country. 547 00:20:46,012 --> 00:20:48,746 I'll be looking for you next time on Triple D. 548 00:20:48,848 --> 00:20:50,748 -You and me? -Yes, I cook for you. 549 00:20:50,850 --> 00:20:51,949 -You cook for me? -Okay. 550 00:20:52,018 --> 00:20:53,317 -That's good. -Right now? Okay. 551 00:20:53,319 --> 00:20:55,519 -We go do that now? -Yes, right now. 552 00:20:55,521 --> 00:20:56,887 -Right, you me. -I take, go! 553 00:20:56,889 --> 00:20:59,023 Okay, let's... We go? All right, see ya later, bye-bye.