1 00:00:00,835 --> 00:00:02,201 Hi, there, I'm Guy Fieri, 2 00:00:02,203 --> 00:00:04,203 and we're rolling out looking for America's greatest 3 00:00:04,205 --> 00:00:06,505 Diners, Drive-Ins and Dives 4 00:00:07,108 --> 00:00:08,040 This trip... 5 00:00:08,042 --> 00:00:09,241 Look at this monster! 6 00:00:09,343 --> 00:00:10,509 ...it's cheese and meat... 7 00:00:10,511 --> 00:00:11,410 Outstanding. 8 00:00:11,412 --> 00:00:13,212 ...you just can't beat! 9 00:00:13,214 --> 00:00:16,615 Don't put this in front of me! That is torture! 10 00:00:16,617 --> 00:00:18,617 We've got national-style nachos... 11 00:00:18,619 --> 00:00:20,252 Well, you're not missing the hot part here. 12 00:00:20,287 --> 00:00:22,021 ...beefed-up bowls... 13 00:00:22,023 --> 00:00:23,322 You're gonna have to pry this away from me. 14 00:00:23,324 --> 00:00:24,189 Mmm! 15 00:00:24,191 --> 00:00:25,724 ...a dynamite dip... 16 00:00:25,726 --> 00:00:27,226 You have got a ton of flavor in this. 17 00:00:27,228 --> 00:00:29,061 ...and a Southern mac attack 18 00:00:29,063 --> 00:00:31,030 It is legit! 19 00:00:31,032 --> 00:00:33,832 Plus Italian cooking at a New Jersey butcher... 20 00:00:33,901 --> 00:00:35,701 It's like a holiday wreath in flavor town, folks. 21 00:00:35,703 --> 00:00:37,703 ...with a chef you can't forget. 22 00:00:37,705 --> 00:00:39,405 I don't think in triple D history 23 00:00:39,407 --> 00:00:41,407 have I've seen a young man like yourself. 24 00:00:41,409 --> 00:00:43,108 You come down and see this guy, okay? 25 00:00:43,944 --> 00:00:45,944 That's all right here, right now 26 00:00:45,946 --> 00:00:48,213 on Diners, Drive-Ins and Dives! 27 00:00:48,215 --> 00:00:50,249 [theme music playing] 28 00:00:59,527 --> 00:01:01,160 So, I'm here in South Bound Brook, New Jersey, 29 00:01:01,228 --> 00:01:02,828 which is about 45 minutes from New York City 30 00:01:02,830 --> 00:01:04,229 to check out a meat market. 31 00:01:04,231 --> 00:01:05,731 Well, it's not just really a market, 32 00:01:05,733 --> 00:01:08,100 it's a meat market in kind of like a deli. 33 00:01:08,102 --> 00:01:10,202 Well, it's not just that, it's run by a family. 34 00:01:10,204 --> 00:01:13,138 Well, it's not just run by a family, it's headed up by a kid, 35 00:01:13,240 --> 00:01:15,507 and he's not really just a kid, he's 18, he's a senior in high school. 36 00:01:15,509 --> 00:01:17,643 Well, if you think this story is great, 37 00:01:17,711 --> 00:01:18,811 I hear the food's even bette 38 00:01:18,813 --> 00:01:20,446 This is Joe's Meat Market. 39 00:01:21,315 --> 00:01:23,248 Eggplant parm over linguine! 40 00:01:23,317 --> 00:01:26,151 We come to Joe's 'cause we want quality meats. 41 00:01:26,220 --> 00:01:28,153 They got pretty much anything for everybody. 42 00:01:28,222 --> 00:01:29,688 Penne market shrimp and chicken! 43 00:01:29,690 --> 00:01:33,459 They do make the very best Italian in the whole area. 44 00:01:33,527 --> 00:01:34,960 [Guy] That's Joe and Dolly LaCourte 45 00:01:35,029 --> 00:01:37,262 who have gone full tilt at their restaurant 46 00:01:37,298 --> 00:01:39,898 and meat market deli for 30 years, 47 00:01:39,900 --> 00:01:43,001 and now their 18-year-old son runs the show. 48 00:01:43,003 --> 00:01:44,603 This is crazy, walk me through it, boss. 49 00:01:44,605 --> 00:01:46,138 I started when I was twelve, 50 00:01:46,240 --> 00:01:48,140 and I bought the guy out when I was 18. 51 00:01:48,242 --> 00:01:49,208 I was talking to the boss. 52 00:01:49,210 --> 00:01:50,442 -[Joe] Oh. -[Dolly laughing] Yes. 53 00:01:50,444 --> 00:01:52,144 -No, go ahead, I'm just kidding. -He is the boss. 54 00:01:52,246 --> 00:01:54,012 He had a meat knife in his hand when he was 12. 55 00:01:54,014 --> 00:01:56,515 Everyday after school, I used to come and just watch the cooks. 56 00:01:56,517 --> 00:01:58,550 He wants to take over the family business. 57 00:01:58,619 --> 00:02:01,453 [customer] Giovanni learned a lot from his father, 58 00:02:01,555 --> 00:02:02,387 he makes everything fresh. 59 00:02:02,389 --> 00:02:03,822 One market sloppy joe. 60 00:02:03,824 --> 00:02:05,324 The market sloppy joe is amazing! 61 00:02:05,326 --> 00:02:07,860 [customer] Turkey, roast bee corned beef, coleslaw, 62 00:02:07,961 --> 00:02:09,728 the Russian dressing, three pieces of bread, 63 00:02:09,730 --> 00:02:11,463 one of the best sandwiches you're gonna eat. 64 00:02:11,565 --> 00:02:12,498 [Guy] What are we making first? 65 00:02:12,500 --> 00:02:13,932 The brine for the corned beef. 66 00:02:13,934 --> 00:02:16,435 We start with the hot water this is for the sloppy joe. 67 00:02:16,537 --> 00:02:18,904 Isn't a sloppy joe typically tomato sauce and sloppy? 68 00:02:18,906 --> 00:02:20,038 We do it a little different. 69 00:02:20,140 --> 00:02:22,508 Pouring salt, sugar, and regular salt. 70 00:02:22,510 --> 00:02:23,709 [Guy] So, that's not a pink salt? 71 00:02:23,711 --> 00:02:25,711 -It's the same as the pink salt... -Right. 72 00:02:25,713 --> 00:02:26,812 -...just not pink. -It's not pink. 73 00:02:26,814 --> 00:02:28,413 Yeah, it's not pink, but it does the same purpose. 74 00:02:28,415 --> 00:02:30,449 [Guy] Right, so this is gonna give it that red hue to the meat? 75 00:02:30,551 --> 00:02:32,518 Yes. Pickling spice, smashed garlic, 76 00:02:32,520 --> 00:02:34,653 chopped irons, add the meat and then the cold water. 77 00:02:34,722 --> 00:02:35,721 [Guy] And that's gonna sit for how long? 78 00:02:35,723 --> 00:02:36,955 Forty-eight days. 79 00:02:37,057 --> 00:02:38,223 For 48 days? 80 00:02:38,225 --> 00:02:40,325 [Giovanni] We put it in a pan, carrots, onions, 81 00:02:40,327 --> 00:02:43,061 a little water, and we cook it at 500 for 3 hours. 82 00:02:43,097 --> 00:02:45,330 Wrap it up, the next day it's ready for use. 83 00:02:45,332 --> 00:02:46,698 Now we're gonna be making the turkey. 84 00:02:46,700 --> 00:02:50,202 Parsley, garlic, white peppe paprika, olive oil. 85 00:02:50,204 --> 00:02:51,803 -[Guy] You're just gonna give this a dry rub? -[Giovanni] Yes. 86 00:02:51,805 --> 00:02:54,406 -[Guy] In what temp? -[Giovanni] 375 for 2 hours 87 00:02:54,408 --> 00:02:55,541 And what are we gonna make next? 88 00:02:55,642 --> 00:02:57,809 [Giovanni] Coleslaw, cabbage, carrots, 89 00:02:57,811 --> 00:02:59,912 sugar, celery seed, salt, 90 00:02:59,914 --> 00:03:02,247 white vinegar and mayo. 91 00:03:02,316 --> 00:03:03,615 -[Guy] Next up? -The roast beef. 92 00:03:03,617 --> 00:03:05,050 Good man. 93 00:03:05,118 --> 00:03:07,252 [Giovanni] Salt, garlic powder, black pepper, and minced onion, 94 00:03:07,321 --> 00:03:09,621 and then I just sprinkle it all on top, put it in the pa 95 00:03:09,623 --> 00:03:11,924 [Guy] Get the water, we're gonna let this go how long? 96 00:03:11,926 --> 00:03:13,725 [Giovanni] Two hours at 375 97 00:03:13,727 --> 00:03:15,260 Let's make it happen, captain. 98 00:03:15,262 --> 00:03:16,495 -[Giovanni] Rye bread, Russian... -[Guy] Whoa, slow down! 99 00:03:16,497 --> 00:03:18,130 [chuckling] 100 00:03:18,132 --> 00:03:19,598 Three pieces of bread, that means this thing is gonna go... [clicks] 101 00:03:19,600 --> 00:03:21,300 [Giovanni] Coleslaw on, too, corned beef. 102 00:03:21,302 --> 00:03:24,536 You've sliced it so thin it's only got one side. 103 00:03:25,606 --> 00:03:27,306 Great color, great flavor. 104 00:03:27,308 --> 00:03:28,874 [Giovanni] Turkey, the roast beef. 105 00:03:28,942 --> 00:03:29,908 Dead man! 106 00:03:29,910 --> 00:03:31,209 [Giovanni] Swiss cheese, toothpicks. 107 00:03:31,211 --> 00:03:33,445 That's not toothpicks, that right there is like a saber. 108 00:03:33,547 --> 00:03:35,113 [Giovanni] Put Russian on top. 109 00:03:35,115 --> 00:03:36,415 It's a little messy. 110 00:03:36,417 --> 00:03:37,716 Thank you, captain obvious. 111 00:03:37,718 --> 00:03:38,717 [chuckling] 112 00:03:38,719 --> 00:03:40,252 -Comes with a beach towel! -[chuckling] 113 00:03:40,354 --> 00:03:41,420 [Guy] Could anybody eat a whole one? 114 00:03:41,422 --> 00:03:43,121 Oh, yeah, they like it. 115 00:03:43,123 --> 00:03:45,724 -You just help them to their car and let 'em sleep it off? -[chuckling] 116 00:03:45,726 --> 00:03:47,626 I don't know what I like more about the sandwich, 117 00:03:47,628 --> 00:03:50,963 that you guys are roasting all these meats and brining them or... 118 00:03:52,600 --> 00:03:55,400 ...the Russian is delicious slaw's got good crunch... 119 00:03:56,604 --> 00:03:59,504 ...doesn't overpower it, corned beef is out to lunch! 120 00:03:59,506 --> 00:04:02,741 Roast beef cooked perfectly, turkey, delicious! 121 00:04:02,810 --> 00:04:05,010 Really good Swiss cheese, thinly sliced. 122 00:04:05,012 --> 00:04:06,678 When a cold sandwich can taste that good, 123 00:04:06,680 --> 00:04:09,414 it's because you're using quality ingredients and doing it the right way. 124 00:04:09,416 --> 00:04:10,315 -Thank you. -Impressed, buddy. 125 00:04:11,218 --> 00:04:12,451 Market sloppy joe. 126 00:04:12,519 --> 00:04:14,519 The Russian dressing, you can tell how fresh it is. 127 00:04:14,521 --> 00:04:16,622 Two good buddies of mine, Brian and Jess. 128 00:04:16,624 --> 00:04:18,323 It's exactly what a sloppy joe should be. 129 00:04:18,325 --> 00:04:20,525 Covered with meat, this is a meal for a family. 130 00:04:20,527 --> 00:04:23,028 Grilled-steak sandwich, table five! 131 00:04:23,030 --> 00:04:25,297 We have the chief of police and the mayor of South Bound Brook. 132 00:04:25,299 --> 00:04:27,733 The only thing bigger than the sandwiches is Joe's heart. 133 00:04:27,834 --> 00:04:30,235 He takes care of our community, it's amazing. 134 00:04:30,304 --> 00:04:32,804 [Guy] And it's no surprise it runs in the family! 135 00:04:32,806 --> 00:04:35,641 Your mom told me you got detention in school for being late. 136 00:04:35,742 --> 00:04:36,741 Yes. 137 00:04:36,743 --> 00:04:38,143 And as opposed to sitting in detention hall, 138 00:04:38,245 --> 00:04:40,212 you went to the culinary class 139 00:04:40,214 --> 00:04:41,947 and broke down the kitchen and cleaned it. 140 00:04:41,949 --> 00:04:43,114 And cleaned it, yes, correct. 141 00:04:43,116 --> 00:04:44,650 I could help them because they've done a lot for me. 142 00:04:45,853 --> 00:04:47,619 Yeah, he's for real. You got something else to show me? 143 00:04:47,621 --> 00:04:49,221 The antipasto bread. 144 00:04:49,223 --> 00:04:52,524 It's so stuffed that the bread on the top when it's cooked, it breaks apart. 145 00:04:52,526 --> 00:04:55,527 There's so much meat and cheese on the thing, it's just awesome. 146 00:04:55,529 --> 00:04:56,561 See you in a bit. 147 00:04:57,931 --> 00:04:58,797 Where's your chain? 148 00:04:58,799 --> 00:04:59,765 I left it at home! 149 00:04:59,833 --> 00:05:01,400 Come on, I thought, I'm here with your pops, 150 00:05:01,402 --> 00:05:02,768 we're rolling out! 151 00:05:02,770 --> 00:05:04,703 -Let me borrow yours. -Yeah! [chuckling] 152 00:05:05,606 --> 00:05:07,306 Welcome back, triple D, 153 00:05:07,308 --> 00:05:09,508 hanging out in South Bound Brook, New Jersey 154 00:05:09,510 --> 00:05:12,377 with the one and only Chef G at Joe's Meat Market. 155 00:05:12,379 --> 00:05:14,513 Trust me, you'll learn more about this kid in the future. 156 00:05:14,515 --> 00:05:18,517 Because he's taken over the decades-old butcher restaurant deli 157 00:05:18,519 --> 00:05:21,787 that his parents have turned into a local landmark 158 00:05:21,789 --> 00:05:24,122 If you say, "Joe's," everybody knows where to go. 159 00:05:24,124 --> 00:05:27,025 It's just, like, a unique place that has everything 160 00:05:27,027 --> 00:05:28,894 and anything that nobody else has. 161 00:05:28,896 --> 00:05:30,896 Sliced antipasto bread ready! 162 00:05:30,898 --> 00:05:33,198 [man] The bread has all your meats and the fresh cheese. 163 00:05:33,200 --> 00:05:35,200 You have to have the side of marinara sauce. 164 00:05:35,202 --> 00:05:38,036 [woman] It's just not something somebody just pulled out of a jar. 165 00:05:38,038 --> 00:05:39,871 It's definitely homemade. 166 00:05:39,873 --> 00:05:41,673 -[Guy] What's next, Chef? -Antipasto bread. 167 00:05:41,675 --> 00:05:43,141 Okay, that's definitely and east coast thing 168 00:05:43,243 --> 00:05:44,543 as soon as you call it antipasto. 169 00:05:44,611 --> 00:05:46,945 -[Giovanni] Salami. -Oh, was that what I was snacking on. 170 00:05:47,014 --> 00:05:47,946 Yes. [chuckling] 171 00:05:47,948 --> 00:05:49,915 Pepperoni, prosciutto, and ham. 172 00:05:49,917 --> 00:05:52,317 -Is this the same dough that we make for all the pizzas? -Yes. 173 00:05:52,319 --> 00:05:54,319 Pizzas, calzones, strombolis. 174 00:05:54,321 --> 00:05:55,520 I am bodied by stromboli. 175 00:05:55,522 --> 00:05:56,555 [Giovanni] Stretch out the dough. 176 00:05:56,557 --> 00:05:58,323 This is a different planet right now, folks. 177 00:05:58,325 --> 00:05:59,725 Fresh-grated whole milk mozzarella. 178 00:05:59,826 --> 00:06:02,494 I can tell because of how stringy it is. 179 00:06:02,496 --> 00:06:03,562 -Yes. -Delicious. 180 00:06:03,663 --> 00:06:04,762 [Giovanni] Our meats. 181 00:06:04,832 --> 00:06:06,398 So, you guys are really strong on portion control. 182 00:06:06,400 --> 00:06:07,565 [Giovanni] We aim to feed. 183 00:06:07,567 --> 00:06:09,501 That should be on the bottom of the t-shirt buddy. 184 00:06:09,503 --> 00:06:10,936 -[Giovanni] Now we close it up. -[Guy exhales] 185 00:06:11,037 --> 00:06:12,804 Do we make 'em bigger than that? 186 00:06:12,806 --> 00:06:14,940 This is, like, our normal size, but we could make it bigger. 187 00:06:14,942 --> 00:06:18,110 So, the word that has an N and an O in it, 188 00:06:18,112 --> 00:06:19,811 -how do you say that? -No. 189 00:06:19,880 --> 00:06:21,113 Do you ever say, "no?" 190 00:06:21,115 --> 00:06:22,147 Not really. 191 00:06:22,215 --> 00:06:24,616 I just go with the flow. [chuckling] 192 00:06:24,685 --> 00:06:26,151 -Best attitude in the world, kid. -Thank you. 193 00:06:26,253 --> 00:06:27,319 Cut the bread. 194 00:06:27,321 --> 00:06:29,221 [Guy] Just scoring it lightly lets the steam out. 195 00:06:29,223 --> 00:06:30,422 It's gonna go off in the pizza oven. 196 00:06:30,424 --> 00:06:33,125 [Giovanni] 550 for about 12 to 18 minutes. 197 00:06:33,127 --> 00:06:35,460 [Guy] It's like a holiday wreath in flavor town, folks 198 00:06:35,562 --> 00:06:37,329 This is what I hang on the door at the Fieri house. 199 00:06:37,331 --> 00:06:38,596 And what are we gonna serve with it? 200 00:06:38,665 --> 00:06:40,699 -Our homemade marinara sauce. -And what's in the marinara? 201 00:06:40,701 --> 00:06:43,602 [Giovanni] Tomatoes, onions, oil, garlic. 202 00:06:43,703 --> 00:06:45,504 salt, sugar, little crushed pepper, 203 00:06:45,506 --> 00:06:47,138 oregano, water. 204 00:06:47,140 --> 00:06:49,608 Once the sauce comes to a simmer for about an hour and a half, 205 00:06:49,709 --> 00:06:52,210 I blend the sauce and it's ready for service. 206 00:06:53,213 --> 00:06:54,546 [Guy] Look at this monster! 207 00:06:54,648 --> 00:06:57,716 Don't put this in front of me! That is torture! 208 00:07:00,020 --> 00:07:01,119 [dripping] 209 00:07:02,322 --> 00:07:03,488 Are you seeing that? 210 00:07:03,490 --> 00:07:05,323 Those are tears from the angels in flavor town. 211 00:07:05,325 --> 00:07:06,425 [chuckling] 212 00:07:06,427 --> 00:07:08,527 [Guy] The dough is delicious, I mean... 213 00:07:09,963 --> 00:07:12,531 ...toothsome, not heavy, 214 00:07:12,533 --> 00:07:14,032 just enough that it's holding it together. 215 00:07:14,134 --> 00:07:15,667 This is a destination dish. 216 00:07:15,669 --> 00:07:18,203 Quality cold cuts, fresh grated whole milk mozzarella, 217 00:07:18,205 --> 00:07:20,439 house-made tomato sauce, cooked perfectly, 218 00:07:20,540 --> 00:07:22,507 -it's spot on. It's really, really delicious. -Thank you. Thank you. 219 00:07:23,510 --> 00:07:26,044 Two overstuffed antipasto breads coming out. 220 00:07:26,046 --> 00:07:28,146 It lives up to its name, it was overstuffed. 221 00:07:28,182 --> 00:07:31,917 The marinara sauce is just so delicate and sweet. 222 00:07:31,919 --> 00:07:33,552 The flavors are amazing. 223 00:07:33,653 --> 00:07:35,453 -Dynamite, right? -Absolutely. 224 00:07:35,455 --> 00:07:37,722 [police chief] People trave from all over the state to come to Joe's, 225 00:07:37,724 --> 00:07:40,125 and usually when you see the police cars out front, 226 00:07:40,127 --> 00:07:41,626 you always wanna eat where the police are eating 227 00:07:41,695 --> 00:07:43,261 'cause they know where the good food is. 228 00:07:43,363 --> 00:07:44,829 Or slow down and see who's getting busted, 229 00:07:44,831 --> 00:07:46,932 -and it's probably somebody from the triple D crew. -[laughing] 230 00:07:46,934 --> 00:07:48,700 -It's usually what it is. -Whatever we have to do to get 'em here. 231 00:07:48,769 --> 00:07:50,802 It's just, like, one of those staple places 232 00:07:50,804 --> 00:07:52,604 that you're always gonna come back to. 233 00:07:52,706 --> 00:07:54,506 I don't think in triple D history 234 00:07:54,508 --> 00:07:56,808 have I seen a young man like yourself 235 00:07:56,810 --> 00:08:00,111 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.