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Hi, there, I'm Guy Fieri,
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and we're rolling out
looking for America's greatest
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Diners, Drive-Ins and Dives
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This trip...
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Look at this monster!
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...it's cheese and meat...
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Outstanding.
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...you just can't beat!
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Don't put this in front
of me! That is torture!
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We've got
national-style nachos...
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Well, you're not missing
the hot part here.
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...beefed-up bowls...
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You're gonna have
to pry this away from me.
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Mmm!
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...a dynamite dip...
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You have got a ton
of flavor in this.
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...and a Southern mac attack
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It is legit!
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Plus Italian cooking
at a New Jersey butcher...
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It's like a holiday wreath
in flavor town, folks.
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...with a chef
you can't forget.
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I don't think
in triple D history
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have I've seen
a young man like yourself.
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You come down
and see this guy, okay?
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That's all right here,
right now
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on Diners,
Drive-Ins and Dives!
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[theme music playing]
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So, I'm here in South
Bound Brook, New Jersey,
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which is about 45 minutes
from New York City
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to check out a meat market.
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Well, it's not just
really a market,
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it's a meat market
in kind of like a deli.
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Well, it's not just that,
it's run by a family.
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Well, it's not just run by
a family, it's headed up
by a kid,
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and he's not really
just a kid, he's 18, he's
a senior in high school.
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Well, if you think
this story is great,
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I hear the food's even bette
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This is Joe's Meat Market.
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Eggplant parm over linguine!
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We come to Joe's 'cause
we want quality meats.
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They got pretty much
anything for everybody.
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Penne market
shrimp and chicken!
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They do make the very best
Italian in the whole area.
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[Guy] That's Joe
and Dolly LaCourte
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who have gone full tilt
at their restaurant
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and meat market
deli for 30 years,
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and now their
18-year-old son
runs the show.
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This is crazy,
walk me through it, boss.
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I started when I was twelve,
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and I bought the guy
out when I was 18.
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I was talking to the boss.
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-[Joe] Oh.
-[Dolly laughing] Yes.
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-No, go ahead,
I'm just kidding.
-He is the boss.
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He had a meat knife
in his hand when he was 12.
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Everyday after school,
I used to come and just
watch the cooks.
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He wants to take
over the family business.
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[customer] Giovanni learned
a lot from his father,
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he makes everything fresh.
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One market sloppy joe.
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The market sloppy
joe is amazing!
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[customer] Turkey, roast bee
corned beef, coleslaw,
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the Russian dressing,
three pieces of bread,
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one of the best sandwiches
you're gonna eat.
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[Guy] What are we
making first?
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The brine for the corned beef.
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We start with the hot water
this is for the sloppy joe.
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Isn't a sloppy joe typically
tomato sauce and sloppy?
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We do it a little different.
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Pouring salt, sugar,
and regular salt.
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[Guy] So,
that's not a pink salt?
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-It's the same
as the pink salt...
-Right.
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-...just not pink.
-It's not pink.
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Yeah, it's not pink,
but it does the same purpose.
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[Guy] Right, so this is
gonna give it that red
hue to the meat?
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Yes. Pickling spice,
smashed garlic,
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chopped irons, add the meat
and then the cold water.
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[Guy] And that's gonna
sit for how long?
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Forty-eight days.
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For 48 days?
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[Giovanni] We put it
in a pan, carrots, onions,
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a little water, and we
cook it at 500 for 3 hours.
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Wrap it up, the next day
it's ready for use.
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Now we're gonna be
making the turkey.
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Parsley, garlic, white peppe
paprika, olive oil.
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-[Guy] You're just gonna
give this a dry rub?
-[Giovanni] Yes.
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-[Guy] In what temp?
-[Giovanni] 375 for 2 hours
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And what are we
gonna make next?
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[Giovanni] Coleslaw,
cabbage, carrots,
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sugar, celery seed, salt,
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white vinegar and mayo.
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-[Guy] Next up?
-The roast beef.
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Good man.
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[Giovanni] Salt, garlic
powder, black pepper,
and minced onion,
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and then I just sprinkle it
all on top, put it in the pa
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[Guy] Get the water,
we're gonna let this
go how long?
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[Giovanni] Two hours at 375
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Let's make it happen, captain.
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-[Giovanni]
Rye bread, Russian...
-[Guy] Whoa, slow down!
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[chuckling]
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Three pieces of bread,
that means this thing
is gonna go... [clicks]
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[Giovanni] Coleslaw on,
too, corned beef.
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You've sliced it so thin
it's only got one side.
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Great color, great flavor.
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[Giovanni] Turkey,
the roast beef.
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Dead man!
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[Giovanni]
Swiss cheese, toothpicks.
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That's not toothpicks,
that right there is like
a saber.
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[Giovanni] Put Russian on top.
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It's a little messy.
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Thank you, captain obvious.
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[chuckling]
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-Comes with a beach towel!
-[chuckling]
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[Guy] Could anybody
eat a whole one?
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Oh, yeah, they like it.
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-You just help them to their
car and let 'em sleep it off?
-[chuckling]
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I don't know what I like
more about the sandwich,
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that you guys are
roasting all these meats
and brining them or...
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...the Russian is delicious
slaw's got good crunch...
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...doesn't overpower it,
corned beef is out to lunch!
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Roast beef cooked perfectly,
turkey, delicious!
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Really good Swiss
cheese, thinly sliced.
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When a cold sandwich
can taste that good,
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it's because you're
using quality ingredients
and doing it the right way.
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-Thank you.
-Impressed, buddy.
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Market sloppy joe.
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The Russian dressing,
you can tell how fresh it is.
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Two good buddies of mine,
Brian and Jess.
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It's exactly what
a sloppy joe should be.
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Covered with meat,
this is a meal for a family.
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Grilled-steak sandwich,
table five!
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We have the chief
of police and the mayor
of South Bound Brook.
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The only thing bigger than
the sandwiches is Joe's heart.
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He takes care
of our community,
it's amazing.
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[Guy] And it's no surprise
it runs in the family!
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Your mom told me you
got detention in school
for being late.
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Yes.
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And as opposed
to sitting in detention hall,
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you went to the culinary class
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and broke down the kitchen
and cleaned it.
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And cleaned it, yes, correct.
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I could help them because
they've done a lot for me.
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Yeah, he's for real.
You got something
else to show me?
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The antipasto bread.
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It's so stuffed that the bread
on the top when it's cooked,
it breaks apart.
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There's so much meat
and cheese on the thing,
it's just awesome.
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See you in a bit.
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Where's your chain?
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I left it at home!
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Come on, I thought,
I'm here with your pops,
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we're rolling out!
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-Let me borrow yours.
-Yeah! [chuckling]
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Welcome back, triple D,
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hanging out in South
Bound Brook, New Jersey
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with the one and only
Chef G at Joe's Meat Market.
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Trust me, you'll learn
more about this kid
in the future.
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Because he's taken over
the decades-old butcher
restaurant deli
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that his parents have
turned into a local landmark
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If you say, "Joe's,"
everybody knows
where to go.
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It's just, like, a unique
place that has everything
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and anything that
nobody else has.
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Sliced antipasto bread ready!
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[man] The bread
has all your meats
and the fresh cheese.
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You have to have
the side of marinara sauce.
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[woman] It's just not
something somebody
just pulled out of a jar.
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It's definitely homemade.
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-[Guy] What's next, Chef?
-Antipasto bread.
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Okay, that's definitely
and east coast thing
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as soon as you
call it antipasto.
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-[Giovanni] Salami.
-Oh, was that what
I was snacking on.
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Yes. [chuckling]
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Pepperoni, prosciutto,
and ham.
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-Is this the same dough that
we make for all the pizzas?
-Yes.
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Pizzas, calzones, strombolis.
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I am bodied by stromboli.
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[Giovanni] Stretch
out the dough.
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This is a different planet
right now, folks.
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Fresh-grated whole
milk mozzarella.
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I can tell because
of how stringy it is.
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-Yes.
-Delicious.
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[Giovanni] Our meats.
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So, you guys are really
strong on portion control.
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[Giovanni] We aim to feed.
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That should be on the bottom
of the t-shirt buddy.
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-[Giovanni]
Now we close it up.
-[Guy exhales]
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Do we make 'em
bigger than that?
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This is, like, our normal
size, but we could make
it bigger.
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So, the word that has
an N and an O in it,
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-how do you say that?
-No.
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Do you ever say, "no?"
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Not really.
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I just go with the flow.
[chuckling]
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-Best attitude
in the world, kid.
-Thank you.
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Cut the bread.
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[Guy] Just scoring it lightly
lets the steam out.
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It's gonna go off
in the pizza oven.
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[Giovanni] 550 for about
12 to 18 minutes.
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[Guy] It's like a holiday
wreath in flavor town, folks
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This is what
I hang on the door
at the Fieri house.
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00:06:37,331 --> 00:06:38,596
And what are we
gonna serve with it?
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-Our homemade marinara sauce.
-And what's in the marinara?
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[Giovanni] Tomatoes,
onions, oil, garlic.
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00:06:43,703 --> 00:06:45,504
salt, sugar,
little crushed pepper,
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oregano, water.
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Once the sauce comes
to a simmer for about
an hour and a half,
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I blend the sauce
and it's ready for service.
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[Guy] Look at this monster!
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Don't put this in front
of me! That is torture!
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[dripping]
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00:07:02,322 --> 00:07:03,488
Are you seeing that?
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00:07:03,490 --> 00:07:05,323
Those are tears
from the angels
in flavor town.
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00:07:05,325 --> 00:07:06,425
[chuckling]
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00:07:06,427 --> 00:07:08,527
[Guy] The dough
is delicious, I mean...
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00:07:09,963 --> 00:07:12,531
...toothsome, not heavy,
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00:07:12,533 --> 00:07:14,032
just enough that
it's holding it together.
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00:07:14,134 --> 00:07:15,667
This is a destination dish.
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Quality cold cuts,
fresh grated whole
milk mozzarella,
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00:07:18,205 --> 00:07:20,439
house-made tomato sauce,
cooked perfectly,
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-it's spot on. It's really,
really delicious.
-Thank you. Thank you.
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Two overstuffed antipasto
breads coming out.
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It lives up to its name,
it was overstuffed.
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The marinara sauce is just
so delicate and sweet.
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The flavors are amazing.
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-Dynamite, right?
-Absolutely.
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[police chief] People trave
from all over the state
to come to Joe's,
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00:07:37,724 --> 00:07:40,125
and usually when you
see the police cars out front,
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you always wanna eat
where the police are eating
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'cause they know where
the good food is.
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00:07:43,363 --> 00:07:44,829
Or slow down and see
who's getting busted,
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00:07:44,831 --> 00:07:46,932
-and it's probably somebody
from the triple D crew.
-[laughing]
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-It's usually what it is.
-Whatever we have
to do to get 'em here.
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It's just, like,
one of those staple places
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00:07:50,804 --> 00:07:52,604
that you're always
gonna come back to.
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I don't think
in triple D history
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00:07:54,508 --> 00:07:56,808
have I seen a young
man like yourself
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that loves food,
has the discipline
to work hard,
236
00:08:00,113 --> 00:08:01,780
has the discipline to learn.
237
00:08:01,782 --> 00:08:04,716
As chefs, there's not much
we can say to one another
238
00:08:04,785 --> 00:08:08,620
or give or do to one another,
except, Chef G, go big!
239
00:08:08,622 --> 00:08:09,921
Thank you.
240
00:08:09,923 --> 00:08:11,423
-That's one of mine.
-Oh, my, beautiful.
241
00:08:11,425 --> 00:08:13,558
-Proud of you. Good job.
-Thank you. Thank you.
242
00:08:13,660 --> 00:08:16,428
Next time you're in New
Jersey, you come down
and see this guy, okay?
243
00:08:16,430 --> 00:08:17,696
Keep an eye out for Chef G.
244
00:08:19,166 --> 00:08:22,400
Up next, Chef Maneet Chauha
is with me in Nashville...
245
00:08:22,402 --> 00:08:23,802
-They're animals!
-[chuckling]
246
00:08:23,804 --> 00:08:25,036
[Guy] ...for some
down home comfort...
247
00:08:25,138 --> 00:08:26,104
Delicious!
248
00:08:26,106 --> 00:08:27,639
[Guy] ...stacked...
249
00:08:27,641 --> 00:08:29,241
There's nobody that tries
the salmon and doesn't
go, "that's the bomb!"
250
00:08:29,309 --> 00:08:30,775
...and macked!
251
00:08:30,777 --> 00:08:33,011
That's about as good as
a barbecue pulled pork
and mac and cheese
252
00:08:33,013 --> 00:08:34,278
as you can make happen.
253
00:08:38,886 --> 00:08:41,119
Come on, Guy, we're here!
Let's go, let's go, let's go!
254
00:08:41,121 --> 00:08:42,621
I am never letting
you drive again.
255
00:08:42,656 --> 00:08:43,822
You said you were hungry,
256
00:08:43,891 --> 00:08:45,724
that's why I got you
here as fast as possible.
257
00:08:45,726 --> 00:08:47,826
You almost killed us,
we were sideways
half the time.
258
00:08:47,895 --> 00:08:50,962
You wanted to go to a place
which had home-cooked food,
259
00:08:51,031 --> 00:08:53,164
Southern food and delicious
with a great story,
260
00:08:53,200 --> 00:08:54,299
and I got you here.
261
00:08:54,301 --> 00:08:56,501
This is Homegrown
Taproom & Kitchen.
262
00:08:57,938 --> 00:08:59,671
Bacon tomato burger up!
263
00:08:59,673 --> 00:09:02,107
This is a really
incredible, unique spot.
264
00:09:02,109 --> 00:09:03,942
There's awesome beer choices.
265
00:09:04,011 --> 00:09:06,044
It's home style.
266
00:09:06,146 --> 00:09:08,046
Got meatloaf and mash,
table 36.
267
00:09:08,148 --> 00:09:09,514
Feels like a hug.
268
00:09:09,516 --> 00:09:12,317
Like, comfort food and it
just feels like everybody--
269
00:09:12,319 --> 00:09:13,451
Come on down
to the homegrown hug.
270
00:09:13,520 --> 00:09:15,086
And that scratch-made love
271
00:09:15,088 --> 00:09:17,722
is coming from owners
Jennifer Starks
and Robin Davis
272
00:09:17,791 --> 00:09:19,090
along with Chef
Angie Moreland...
273
00:09:19,092 --> 00:09:20,959
Bringing the mac over!
274
00:09:20,961 --> 00:09:24,329
[Guy] ...who are serving it
up and this funky Nashville
neighborhood joint.
275
00:09:24,331 --> 00:09:25,763
How did this all start?
276
00:09:25,765 --> 00:09:27,065
We just wanted to build
a place where we wanted
to hang out,
277
00:09:27,100 --> 00:09:29,134
and we needed
a craft beer mecca.
278
00:09:29,235 --> 00:09:30,035
So, what are we making today?
279
00:09:30,136 --> 00:09:31,503
We're making
the Jackson sandwich.
280
00:09:31,505 --> 00:09:34,139
[Jennifer] It's named after
our friend Todd Jackson,
281
00:09:34,207 --> 00:09:35,440
he died at, what, 40?
282
00:09:35,509 --> 00:09:37,676
We were, like, "we gotta
do something to honor Todd."
283
00:09:37,678 --> 00:09:38,944
[waitress] Jackson up!
284
00:09:39,012 --> 00:09:41,046
The Jackson is like
a Philly cheesesteak.
285
00:09:41,048 --> 00:09:43,915
From the roast beef
to the hoagie that they
put it on,
286
00:09:43,917 --> 00:09:45,617
it's a home run every
time you eat it.
287
00:09:45,686 --> 00:09:47,218
Wrong day for you
to be a vegetarian.
288
00:09:47,220 --> 00:09:49,321
-What?
-[Guy] Maneet just
gave up meat.
289
00:09:49,323 --> 00:09:51,122
When we walked
in the door, she's like,
290
00:09:51,124 --> 00:09:54,526
"I really hope that
I don't have to eat any
roast beef sandwiches."
291
00:09:54,528 --> 00:09:55,860
-Never!
-[Guy] It'll be okay.
292
00:09:55,862 --> 00:09:57,529
Let's get into this,
what are we starting
things off with?
293
00:09:57,531 --> 00:09:58,897
Uh, roast beef marinade.
294
00:09:58,899 --> 00:10:02,100
We put in grain Dijon
and then smooth Dijon.
295
00:10:02,102 --> 00:10:04,502
Chopped garlic,
salt, olive oil...
296
00:10:04,504 --> 00:10:05,670
-[Guy] 'Kay.
-[Angie] ...black peppercorns,
297
00:10:05,672 --> 00:10:07,339
dry thyme, bourbon paprika
298
00:10:07,407 --> 00:10:10,141
oregano, and don't ask
me to say, "Worcestershire."
299
00:10:10,210 --> 00:10:13,511
Isn't it Worcester?
I mean, do you have
to add the shire to it?
300
00:10:13,513 --> 00:10:15,046
Nobody says, "Worcester."
301
00:10:15,148 --> 00:10:16,715
Worcester! I say Worcester.
302
00:10:16,783 --> 00:10:18,950
You are not gonna say,
"now I'm gonna add
Worcester to it."
303
00:10:19,019 --> 00:10:19,918
Yeah, why not?
304
00:10:19,920 --> 00:10:21,052
[Guy] Here we go.
305
00:10:21,121 --> 00:10:23,755
Now we're gonna rub
the top brown generously.
306
00:10:23,757 --> 00:10:26,257
Like me putting sun
block on when I go
to the beach.
307
00:10:26,359 --> 00:10:30,228
[Angie] And then it'll go
in the oven at 300 degrees,
1.5 to 2 hours.
308
00:10:30,230 --> 00:10:31,830
-What are we gonna make next?
-Brined onions.
309
00:10:31,832 --> 00:10:33,198
Brined onions.
310
00:10:33,200 --> 00:10:35,300
[Angie] Apple cider
vinegar, lots of sugar,
311
00:10:35,302 --> 00:10:37,168
black peppercorns, salt,
312
00:10:37,170 --> 00:10:40,605
cumin seed, coriander seed,
and just a touch of bay leaf.
313
00:10:40,674 --> 00:10:43,208
Bring it to a boil,
pour it over your
julienned onions,
314
00:10:43,210 --> 00:10:46,044
place the plate on top
and let it sit overnight.
315
00:10:46,113 --> 00:10:48,546
[Guy] So, when the meat's
done roasting in the oven,
316
00:10:48,648 --> 00:10:49,848
bring it out and let it cool
317
00:10:49,850 --> 00:10:51,249
[Angie] Yes, and we can
slice it on the slicer.
318
00:10:51,318 --> 00:10:53,718
We can take a hoagie roll,
we butter it, obviously.
319
00:10:53,787 --> 00:10:54,953
Put a roast beef on,
320
00:10:55,055 --> 00:10:56,221
the onions on top.
321
00:10:56,223 --> 00:10:58,356
-[Maneet] Yeah.
-[Angie] Do banana peppers.
322
00:10:58,425 --> 00:11:00,792
Add our buttermilk cheddar
and prepared horseradish.
323
00:11:00,794 --> 00:11:04,029
Sear this for a minute, maybe.
You just want it to be hot.
324
00:11:04,031 --> 00:11:05,329
Full of steam helps.
325
00:11:05,331 --> 00:11:08,400
-Mayonnaise our bun,
put our meat on.
-[Maneet] Oh, yes.
326
00:11:08,402 --> 00:11:10,335
[Angie] It's served with
a side of au jus.
327
00:11:10,404 --> 00:11:11,202
That's our Jackson.
328
00:11:12,773 --> 00:11:14,105
Oh.
329
00:11:14,808 --> 00:11:16,508
-An animal.
-[laughs]
330
00:11:16,510 --> 00:11:19,411
You have got
a ton of flavor in this.
331
00:11:19,413 --> 00:11:21,312
The roast beef, of course,
is really nice and tender.
332
00:11:21,314 --> 00:11:24,416
The mustard in
the marinade is prominent.
333
00:11:25,819 --> 00:11:28,953
-The pickled onions
and the horseradish cheddar...
-Amazing.
334
00:11:28,955 --> 00:11:31,322
[Guy] That hoagie roll,
a little butter on top of it.
335
00:11:31,324 --> 00:11:32,890
A little toast on the inside.
336
00:11:32,959 --> 00:11:35,160
There's nobody that tries
this sandwich that doesn't go,
"This is bomb."
337
00:11:35,228 --> 00:11:38,630
-Part of the proceeds go to
Vanderbilt cancer research.
-That's awesome.
338
00:11:38,698 --> 00:11:42,867
-One Jackson.
-Roast beef. Great roll.
Au jus dip. Love it.
339
00:11:42,869 --> 00:11:45,603
The peppers on there. Just,
the combination of flavors.
340
00:11:45,672 --> 00:11:47,105
It's the perfect sandwich.
341
00:11:47,107 --> 00:11:48,172
Where'd you learn to cook?
342
00:11:48,174 --> 00:11:49,774
Originally from my grandmother
and my mother.
343
00:11:49,776 --> 00:11:51,710
-That's a good place to learn.
-I have no formal training.
344
00:11:51,712 --> 00:11:53,411
That's good.
Yeah, none of us do.
345
00:11:53,413 --> 00:11:56,614
Well, I'm sorry. Some of us
were leader of their class.
346
00:11:56,616 --> 00:11:58,016
[woman] Pulled mac going out
347
00:11:58,018 --> 00:12:00,418
I love the pulled pork
mac and cheese.
348
00:12:00,420 --> 00:12:02,320
With the pork barbeque
on it, delicious.
349
00:12:02,322 --> 00:12:05,824
-All right, chef.
-This is the rub for our pork.
350
00:12:05,826 --> 00:12:07,459
Brown sugar and white sugar.
351
00:12:07,527 --> 00:12:11,162
Salt, ancho chili powder,
bourbon paprika, cinnamon,
352
00:12:11,231 --> 00:12:12,363
-garlic powder.
-Cumin?
353
00:12:12,465 --> 00:12:14,699
Mmm-hmm. Ginger, onion powder,
354
00:12:14,701 --> 00:12:16,601
red pepper flakes for just
a little bit of spice.
355
00:12:16,703 --> 00:12:19,471
Rub our pork and we're
gonna pour apple cider
vinegar over it.
356
00:12:19,473 --> 00:12:21,139
We'll wrap it
with plastic and foil.
357
00:12:21,241 --> 00:12:24,209
And it will go in the oven
at about 250 degrees,
eight to nine hours.
358
00:12:24,211 --> 00:12:25,510
-Next up?
-Cheese sauce.
359
00:12:25,512 --> 00:12:27,412
You're going to start with
a basic rue.
360
00:12:27,414 --> 00:12:29,781
Butter, flour.
Get all the clumps out.
361
00:12:29,783 --> 00:12:32,317
Then we'll add our milk
and heavy cream that we use.
362
00:12:32,319 --> 00:12:34,786
Black pepper, salt.
Once it's thickened...
363
00:12:34,788 --> 00:12:36,955
-We'll start dropping in some
of the shredded cheddar.
-[Angie] Yeah, yeah.
364
00:12:36,957 --> 00:12:38,156
And let it slowly melt in.
365
00:12:38,225 --> 00:12:39,557
Okay. Barbeque sauce.
366
00:12:39,626 --> 00:12:41,926
-It's a non-cooked
barbeque sauce.
-[Guy] Okay.
367
00:12:41,928 --> 00:12:44,162
It starts with ketchup.
I love my sugar.
368
00:12:44,230 --> 00:12:46,431
I didn't see that coming.
369
00:12:46,433 --> 00:12:50,335
Red vinegar, water, salt,
black pepper, Worcestershire,
370
00:12:51,204 --> 00:12:52,804
-hot sauce.
-Just a touch.
371
00:12:52,906 --> 00:12:55,306
-Bourbon paprika. Yes.
-A lot of dry mustard, got it.
372
00:12:55,308 --> 00:12:56,241
Let it set overnight?
373
00:12:57,444 --> 00:12:58,610
Oh, you got sweet on there.
374
00:12:58,612 --> 00:13:00,244
A little bit of vinegar
coming through.
375
00:13:00,313 --> 00:13:02,781
-It'll come through more
tomorrow, the vinegar will.
-Let's see it, chef.
376
00:13:02,783 --> 00:13:05,316
Macaroni. We put some of
the cheese sauce in.
377
00:13:05,318 --> 00:13:07,418
-We're just wanting
the macaroni to get hot...
-[Guy] Got it.
378
00:13:07,420 --> 00:13:08,987
...because the sauce
is already hot.
379
00:13:08,989 --> 00:13:10,789
-So we'll put it on here.
-Is that a little dance
you just did?
380
00:13:10,791 --> 00:13:13,057
-Yes I did. I, it is.
-Is that a macaroni
and cheese sauce dance?
381
00:13:13,126 --> 00:13:15,493
Macaroni in the bowl.
How's my pork?
382
00:13:15,495 --> 00:13:16,927
[Guy] Sitting in there
in some of the au jus.
383
00:13:16,929 --> 00:13:19,130
-Barbeque sauce on top.
-I'm not hanging out
with you anymore.
384
00:13:19,132 --> 00:13:20,265
You bring me
to places like this.
385
00:13:20,333 --> 00:13:22,767
-Top it with smoked cheddar.
-Won't fit in the car.
386
00:13:22,769 --> 00:13:25,603
And some green
onions for color
and a little bit of flavor.
387
00:13:25,705 --> 00:13:26,805
Dip and check.
388
00:13:28,608 --> 00:13:29,607
Mmm.
389
00:13:29,609 --> 00:13:31,810
You were right, the vinegar
is standing out.
390
00:13:31,878 --> 00:13:33,778
Yeah, and that's great 'cause
it cuts through the cheese.
391
00:13:33,780 --> 00:13:35,413
'Cause the cheese is so rich.
392
00:13:35,415 --> 00:13:38,249
And what I also
really appreciate
is the scallions on top.
393
00:13:39,319 --> 00:13:40,785
Little crunch,
a little freshness.
394
00:13:40,787 --> 00:13:42,420
-Dynamite dish.
-[Maneet] Delicious.
395
00:13:42,422 --> 00:13:44,322
[Guy] That's about as good of
a barbeque pulled pork
396
00:13:44,324 --> 00:13:46,024
and mac and cheese
as you can make happen.
397
00:13:46,960 --> 00:13:48,526
You've got
the barbeque pork mac.
398
00:13:48,528 --> 00:13:51,696
It's rich and creamy.
The pork is incredible.
399
00:13:51,698 --> 00:13:54,299
-Then the barbeque tang.
-It is legit.
400
00:13:54,301 --> 00:13:57,302
I'm a huge fan of this place.
It's my home away from home.
401
00:13:57,304 --> 00:13:58,937
Outstanding.
I mean, really good.
402
00:13:58,939 --> 00:14:01,306
-Scratch food. Locals food.
Good job.
-Thank you.
403
00:14:03,109 --> 00:14:05,143
[Guy] Coming up,
we're sticking to Nashville...
404
00:14:05,245 --> 00:14:08,313
This is exactly
the kind of place that people
want from Triple-D.
405
00:14:08,315 --> 00:14:10,215
...for some killer
carne asada...
406
00:14:10,217 --> 00:14:13,418
-Ridiculous.
-[Guy] ...and nachos
with a hot chicken bite.
407
00:14:13,420 --> 00:14:15,820
I can't chew with my mouth
fast enough, by the way.
408
00:14:21,828 --> 00:14:24,863
[Guy] So I'm here in Nashvil
on the south side of downtow
409
00:14:24,865 --> 00:14:26,397
in an area
known as "Pie Town."
410
00:14:26,399 --> 00:14:29,033
I guess it's 'cause
the neighborhood's shaped
like a pie, but anyhow,
411
00:14:29,135 --> 00:14:32,303
here to check out a joint
where a dude had
a catering company
412
00:14:32,305 --> 00:14:35,506
and, well, pandemic hits,
loses 90% of his business,
413
00:14:35,508 --> 00:14:38,209
but he adapts
and overcomes, as we do
in the restaurant business,
414
00:14:38,211 --> 00:14:41,112
and opens up a taco joint
to keep everybody working.
415
00:14:41,114 --> 00:14:42,914
This is Pie Town Tacos.
416
00:14:44,618 --> 00:14:46,451
If you can drop me
two grilled fish.
417
00:14:46,519 --> 00:14:49,354
Pie Town's just different.
It has that unique
flavor to it.
418
00:14:49,422 --> 00:14:51,155
Tofu rice and bean bowl.
419
00:14:51,257 --> 00:14:52,824
The guy's got
a Pie Town Tacos shirt on,
420
00:14:52,893 --> 00:14:54,125
you think he might
like the place?
421
00:14:54,127 --> 00:14:55,927
-Do you work here?
-No, I don't work here.
422
00:14:55,929 --> 00:14:58,363
-You just have the shirt?
-You got to be
a big fan all the time.
423
00:14:58,464 --> 00:15:02,100
[Guy] And that fanbase
began with Jason Crockarell'
catering company,
424
00:15:02,102 --> 00:15:05,303
which has been
a national staple since 2006
425
00:15:05,305 --> 00:15:08,339
-Y'all doing all right?
-[Guy] But it wasn't
until 2020,
426
00:15:08,408 --> 00:15:09,874
that he took on tacos.
427
00:15:09,876 --> 00:15:11,709
Covid hit. You know,
our business went down.
428
00:15:11,811 --> 00:15:14,612
And so, we've got all these
people we love and care abou
429
00:15:14,614 --> 00:15:15,847
We got to keep them working
430
00:15:15,849 --> 00:15:18,349
So we opened it up and start
selling some tacos.
431
00:15:18,418 --> 00:15:20,518
Here's your Al Pastor tacos.
432
00:15:20,520 --> 00:15:24,622
I love this sort of food.
I love nachos and tacos
433
00:15:24,624 --> 00:15:26,824
and bowls with rice and bean
434
00:15:26,826 --> 00:15:28,226
Carne Asada bowl, up.
435
00:15:28,228 --> 00:15:30,261
Today I tried
the Carne Asada bowl.
436
00:15:30,330 --> 00:15:31,529
The meat was awesome.
437
00:15:31,531 --> 00:15:32,931
They have a red sauce
and a green sauce.
438
00:15:32,933 --> 00:15:35,500
So if you want something
a little bit more mild
or more spicy...
439
00:15:35,502 --> 00:15:37,502
-[Guy] All right,
what's first?
-Carne Asada spice.
440
00:15:37,504 --> 00:15:39,103
-[Guy] This is all coming
together for the bowls?
-[Jason] Yep.
441
00:15:39,105 --> 00:15:42,707
Beef bouillon crumble,
guajillo chili,
some onion powder,
442
00:15:42,809 --> 00:15:44,709
black pepper, cumin.
443
00:15:44,711 --> 00:15:46,778
And this is just going to go
onto a carne asada grind?
444
00:15:46,780 --> 00:15:48,713
[Jason] Yeah, we got
some diced chuck.
445
00:15:48,715 --> 00:15:49,814
Where'd you learn
Mexican food?
446
00:15:49,816 --> 00:15:51,950
My wife's family's from, uh,
Chihuahua, Mexico.
447
00:15:51,952 --> 00:15:54,619
-Okay.
-There you go.
A little tie-in there.
448
00:15:54,687 --> 00:15:57,622
-[Guy] So, this marinates?
-[Jason] We actually
vacuum seal it, 24 hours.
449
00:15:57,624 --> 00:16:00,725
Then we cook it on
the flat top for about
three minutes on each side.
450
00:16:00,727 --> 00:16:02,860
-Next up.
-[Jason] Some poblano puree
451
00:16:02,862 --> 00:16:04,629
that we're gonna turn
into some green rice.
452
00:16:04,698 --> 00:16:07,498
-[Guy] Hit it.
-Vegetable oil going
in there, yellow onion,
453
00:16:07,500 --> 00:16:09,767
poblano peppers,
roasted garlic.
454
00:16:09,769 --> 00:16:11,269
So, let this caramelize
a little bit.
455
00:16:11,271 --> 00:16:12,804
-[Jason] And then
we'll puree it down.
-[Guy] Okay.
456
00:16:12,872 --> 00:16:14,772
[Jason] Chicken stock.
Poblano puree.
457
00:16:14,774 --> 00:16:16,107
[Guy] Drop in the basmati.
458
00:16:16,109 --> 00:16:18,309
[Jason] It's going to take
about 15, 20 minutes to cook.
459
00:16:18,311 --> 00:16:20,211
[Guy] When's the, uh, cilantro
go in? After we're cooked?
460
00:16:20,213 --> 00:16:21,612
-[Jason] Yeah.
-All of this going on here
461
00:16:21,614 --> 00:16:22,814
in this little
munchkin kitchen.
462
00:16:22,882 --> 00:16:24,182
Yeah, man.
That's how you got to do it.
463
00:16:24,250 --> 00:16:25,817
-What's our next step?
-We got to cook some beans.
464
00:16:25,819 --> 00:16:27,118
Beans it is.
465
00:16:27,120 --> 00:16:30,254
Vegetable oil going in here.
Yellow onion, diced tomato,
466
00:16:30,323 --> 00:16:32,724
-serrano pepper.
-Serrano verses jalapeno?
467
00:16:32,726 --> 00:16:34,792
-[Jason] It's got
a little more kick to it.
-Oh, there's no question.
468
00:16:34,794 --> 00:16:37,829
Some garlic, cumin,
diced green chilies,
469
00:16:37,831 --> 00:16:40,631
chicken stock, water
and add in our black beans.
470
00:16:40,700 --> 00:16:42,934
-All right, how long
are these going to go?
-25 to 30 minutes.
471
00:16:43,003 --> 00:16:44,268
[Guy] What's the last thing
we're doing here?
472
00:16:44,370 --> 00:16:47,338
Salsa roja. We serve it with
all the bowls, all the tacos.
473
00:16:47,407 --> 00:16:48,606
Or you can do the salsa verde.
474
00:16:48,674 --> 00:16:50,474
[Guy] What's in
the salsa verde?
475
00:16:50,476 --> 00:16:53,444
[Jason] Tomatillo, serrano,
some caramelized onion,
a little bit of vegetable oil.
476
00:16:53,546 --> 00:16:54,712
Puree it up
and you're ready to go.
477
00:16:54,714 --> 00:16:56,314
All right, let's hit it.
Roasted tomato,
478
00:16:56,316 --> 00:16:58,249
-guajillos without
steeds and sems.
-Yeah.
479
00:16:58,351 --> 00:17:00,251
-Seeds and stems.
-Steeds and sems?
480
00:17:00,353 --> 00:17:02,053
-Steeds and sems.
-Yeah, whatever he said.
481
00:17:02,122 --> 00:17:05,223
Some more gold chili,
garlic in there,
and chicken stock.
482
00:17:05,225 --> 00:17:06,924
-[Guy] You ready
to build this?
-Yes, sir.
483
00:17:06,926 --> 00:17:10,628
Green rice, black beans,
carne asada right up on top.
484
00:17:10,630 --> 00:17:16,868
Patilla cheese, cilantro,
pickled veg, some lime,
you're ready to go.
485
00:17:16,870 --> 00:17:19,404
-Is this how you're going to
control my eating?
-We're trying to pace you.
486
00:17:22,509 --> 00:17:25,543
That is some of the most
flavorful carne asada.
487
00:17:25,612 --> 00:17:28,312
The sauces on the side
are the real kicker.
488
00:17:29,616 --> 00:17:32,016
You get a really rich pepper,
tomato, acidic.
489
00:17:32,018 --> 00:17:33,117
You get a little spicy.
490
00:17:33,119 --> 00:17:35,953
The right balance of beans
to rice to meat.
491
00:17:36,890 --> 00:17:38,423
A little
vegetable factor there.
492
00:17:38,425 --> 00:17:39,891
You're going to have to
pry this away from me.
493
00:17:40,827 --> 00:17:41,726
Ridiculous.
494
00:17:42,929 --> 00:17:44,629
Carne asada
rice and bean bowl.
495
00:17:44,631 --> 00:17:46,697
The carne asada,
I honestly can't get enough.
496
00:17:46,699 --> 00:17:49,200
The green rice,
the flavors are just awesome.
497
00:17:49,202 --> 00:17:50,701
This is a locals
kind of joint?
498
00:17:50,803 --> 00:17:52,670
-Yeah, absolutely.
-Absolutely.
And very sharable.
499
00:17:52,672 --> 00:17:54,172
I'm usually just about taking.
500
00:17:54,174 --> 00:17:56,207
And not so much
of the sharing.
501
00:17:56,209 --> 00:17:57,809
Like, you see what
she's having right there.
502
00:17:59,045 --> 00:18:00,945
[laughs] You want that.
503
00:18:01,047 --> 00:18:03,014
Oh, no. I was talking about
what she was having.
504
00:18:04,317 --> 00:18:06,050
Oh, wait! [laughs]
505
00:18:06,152 --> 00:18:11,255
Everything on the menu
is great and the hot chicken
nachos are just to die for.
506
00:18:11,357 --> 00:18:12,557
Hot chicken nachos, up.
507
00:18:12,658 --> 00:18:14,192
[man] This is like
the Grand Ole Opry of
508
00:18:14,194 --> 00:18:16,828
queso and Nashville hot
chicken all combined.
It's amazing.
509
00:18:16,929 --> 00:18:20,064
-[Guy] What's up next?
-We're going to make the queso
for the hot chicken nachos.
510
00:18:20,166 --> 00:18:22,700
A little vegetable oil,
butter, onion in,
511
00:18:22,802 --> 00:18:25,002
garlic, kosher salt, cumin.
512
00:18:25,004 --> 00:18:26,471
Flour. Cook off that rue.
513
00:18:26,473 --> 00:18:29,240
Green chilies, chicken stock,
half-and-half.
514
00:18:29,342 --> 00:18:30,942
[Guy] You'll start
dropping the cheese in
little by little.
515
00:18:30,977 --> 00:18:32,510
[Jason] Melt it in there,
the goodness
516
00:18:32,512 --> 00:18:33,844
-going over the top.
-Right.
517
00:18:33,846 --> 00:18:36,314
-Nachos--
-Was that going,
was that going over the top?
518
00:18:36,316 --> 00:18:37,448
Yeah, that's the...
519
00:18:37,517 --> 00:18:38,916
Culinary sounding.
"That's going over the top."
520
00:18:38,918 --> 00:18:40,785
-What's our next step?
-Hot chicken spice.
521
00:18:40,787 --> 00:18:42,954
Guajillo chili, some arbol.
522
00:18:42,956 --> 00:18:44,689
Well, you're not missing
the "hot" part here.
523
00:18:44,691 --> 00:18:49,127
Now, we use the pequin chili,
cayenne, onion powder,
524
00:18:49,129 --> 00:18:52,430
garlic powder, kosher salt
and some sugar.
525
00:18:52,432 --> 00:18:54,165
[Guy] And we're going to
bloom this in that hot oil?
526
00:18:54,200 --> 00:18:55,399
[Jason] Brings out
all of that flavor
527
00:18:55,401 --> 00:18:56,400
-out of those spices.
-[Guy] Yep.
528
00:18:56,402 --> 00:18:57,902
And how are we
dredging that chicken?
529
00:18:57,904 --> 00:18:59,437
-Chicken breader.
-Chicken breader.
530
00:18:59,539 --> 00:19:01,239
-Chicken breader.
-Don't you all know
chicken breader?
531
00:19:01,307 --> 00:19:03,174
-Everybody knows chicken
breader. Come on.
-[Guy] Come on, now.
532
00:19:03,176 --> 00:19:05,143
[mouthing]
533
00:19:05,244 --> 00:19:08,713
[Jason] Flour, cayenne pepper,
black pepper, kosher salt,
534
00:19:08,781 --> 00:19:11,516
a little bit more of that
guajillo chili, garlic powder,
535
00:19:11,518 --> 00:19:15,052
onion powder, milk powder
is a binding agent in there
for the chicken.
536
00:19:15,154 --> 00:19:17,255
We'll add water to it
to make a wet batter.
537
00:19:17,323 --> 00:19:18,823
So, we'll go wet, dry...
538
00:19:18,825 --> 00:19:20,625
-Dry or...
-Dry, always does.
539
00:19:20,726 --> 00:19:21,959
-I like the way
this guy rolls.
-Yeah.
540
00:19:21,961 --> 00:19:23,327
Chicken wing is fried up.
541
00:19:23,329 --> 00:19:25,630
That spice that
we bloomed earlier.
542
00:19:25,698 --> 00:19:27,298
Full-hot Nashville
hot chicken style.
543
00:19:27,300 --> 00:19:29,033
[Jason] Tortilla chips, queso.
544
00:19:29,135 --> 00:19:30,434
Okay, so are you
going to put that on--
545
00:19:30,503 --> 00:19:32,436
"Queso" I here you brother.
546
00:19:32,505 --> 00:19:34,438
Throw that hot chicken
right over the top.
547
00:19:34,507 --> 00:19:36,807
Cotija cheese,
chopped cilantro.
548
00:19:36,909 --> 00:19:37,942
[Guy] And that's
all she wrote.
549
00:19:41,514 --> 00:19:43,948
-[crew laughing]
-No? Hey.
550
00:19:43,950 --> 00:19:45,516
You look good. No, you got
a little hanger there.
551
00:19:45,518 --> 00:19:46,817
Ah, hanger. A little hanger.
552
00:19:46,819 --> 00:19:48,052
-Okay.
-I don't think you can
553
00:19:48,054 --> 00:19:49,720
ever say "a little hanger"
and ever have it sound good.
554
00:19:50,957 --> 00:19:51,822
Those are good chips.
555
00:19:53,526 --> 00:19:55,560
Great texture. Amazing crunch.
556
00:19:55,628 --> 00:19:58,129
The cotija's perfect.
Good cheese sauce.
557
00:20:00,066 --> 00:20:02,033
I can't chew with my mouth
fast enough, by the way.
558
00:20:02,134 --> 00:20:04,669
When you tell people
in Nashville
559
00:20:04,671 --> 00:20:07,505
that they're getting
Nashville hot chicken nachos,
560
00:20:07,507 --> 00:20:08,406
you got to deliver it.
561
00:20:11,244 --> 00:20:12,310
Legit, my friend.
562
00:20:12,312 --> 00:20:14,412
We have some
hot chicken nachos.
563
00:20:14,414 --> 00:20:15,713
[Guy] How legit
is the hot chicken?
564
00:20:15,782 --> 00:20:17,715
I mean, it's the best
you can get, right there
565
00:20:17,717 --> 00:20:19,717
as far as the spices
and everything.
566
00:20:19,786 --> 00:20:22,320
Best queso in town.
It's just delicious.
567
00:20:22,322 --> 00:20:23,754
Hot Cauli's in the window.
568
00:20:23,823 --> 00:20:25,556
Pie Town is
catering my wedding.
That's how much we love it.
569
00:20:25,625 --> 00:20:26,824
What a wedding.
570
00:20:26,926 --> 00:20:28,426
I can't wait to come back.
571
00:20:28,428 --> 00:20:31,629
This is exactly
the kind of place that people
want from Triple-D.
572
00:20:31,731 --> 00:20:34,031
Everything is scratch-made.
Everything is cheffed.
573
00:20:34,033 --> 00:20:35,399
-I mean, this is what
the whole show's about.
-Awesome.
574
00:20:38,204 --> 00:20:40,705
So was this a great
road trip or what?
575
00:20:40,773 --> 00:20:44,508
But don't you worry.
I've got plenty more joints
to find all over this country.
576
00:20:44,510 --> 00:20:48,913
I'll be looking
for you next time on
Diners, Drive-Ins and Dives
577
00:20:48,915 --> 00:20:50,715
[muffled] You can tell
we don't like it.
578
00:20:51,618 --> 00:20:52,617
[unintelligible]
579
00:20:52,718 --> 00:20:53,918
[mummers]
580
00:20:53,920 --> 00:20:55,519
You can tell.
581
00:20:55,521 --> 00:20:58,055
Maneet told me "Don't let me
eat all that sandwich."
582
00:20:58,157 --> 00:20:59,924
So I'm not gonna.
I'mma hold her back.