1 00:00:01,100 --> 00:00:02,077 You know, people are asking me all the time, 2 00:00:02,101 --> 00:00:03,843 "Hey, Guy, that one joint you checked out 3 00:00:03,867 --> 00:00:06,800 in that one city when you were doing Triple D, how they doing?" 4 00:00:06,867 --> 00:00:08,767 You know, I don't know, we should check it out. 5 00:00:10,767 --> 00:00:13,543 Over the years I've seen and tasted it all. 6 00:00:13,567 --> 00:00:15,443 This is ridiculous, dude. 7 00:00:15,467 --> 00:00:17,743 But it turns out, it was only the beginning. 8 00:00:17,767 --> 00:00:19,743 'Cause Triple D joints have been blowing up 9 00:00:19,767 --> 00:00:23,200 and we're going back to see what's cooking. 10 00:00:23,266 --> 00:00:27,300 Like on this trip, we've got a mashup of culinary creations... 11 00:00:27,367 --> 00:00:30,443 You could use glittery, and neon, and flashing lights. 12 00:00:30,467 --> 00:00:31,747 Sure to make your mouth water. 13 00:00:32,100 --> 00:00:33,077 We go to Flavortown. 14 00:00:33,101 --> 00:00:35,100 This might be the capital of Flavortown. 15 00:00:35,166 --> 00:00:36,867 Order's up, ready to go. 16 00:00:38,266 --> 00:00:40,700 From punk rocking perogies in Columbus, Ohio... 17 00:00:40,767 --> 00:00:42,033 Brother, it's outstanding. 18 00:00:43,000 --> 00:00:45,843 To pizza pie and gnocchi in Northfield, New Jersey. 19 00:00:45,867 --> 00:00:47,067 - People gotta love you. - Yes. 20 00:00:47,700 --> 00:00:48,843 And in New Hampshire... 21 00:00:48,867 --> 00:00:50,543 Welcome to our newest abode. 22 00:00:50,567 --> 00:00:51,976 - [Guy] ...grilled shrimp... - Mmm. 23 00:00:52,000 --> 00:00:53,443 - [Guy] ...wings... - That is money. 24 00:00:53,467 --> 00:00:55,443 And all kinds of things... 25 00:00:55,467 --> 00:00:56,467 Outrageous. 26 00:00:57,000 --> 00:00:58,142 By the truck load. 27 00:00:58,166 --> 00:00:59,667 Bobby the butcher on the road. 28 00:01:02,467 --> 00:01:04,743 Familiar faces, new places, 29 00:01:04,767 --> 00:01:06,900 and more off-the-hook flavors. 30 00:01:06,967 --> 00:01:08,367 This is Triple D Nation. 31 00:01:16,100 --> 00:01:17,066 Dad, where we going? 32 00:01:17,100 --> 00:01:19,443 All right, this chef has been on Triple D, 33 00:01:19,467 --> 00:01:20,643 been on Triple G, 34 00:01:20,667 --> 00:01:23,242 - he competed in TOC. - [Hunter] Uh-huh. 35 00:01:23,266 --> 00:01:24,976 And we're in New Hampshire, 36 00:01:25,000 --> 00:01:26,743 - where do you think we're going? - Wait. 37 00:01:26,767 --> 00:01:28,343 Are we going to see Bobby the butcher? 38 00:01:28,367 --> 00:01:30,142 - We are going to see Bobby the butcher. - Nice. 39 00:01:30,166 --> 00:01:33,246 Not at one of his restaurants, at one of his food trucks with his wife, Stacey. 40 00:01:33,667 --> 00:01:35,000 - Let's go eat. - I love it. 41 00:01:38,000 --> 00:01:39,643 {\an8}If you don't know about the Tuckaway Tavern, 42 00:01:39,667 --> 00:01:41,042 {\an8}you have no idea what you're missing. 43 00:01:41,066 --> 00:01:43,343 {\an8}It is one of the best meals you'll ever eat. 44 00:01:43,367 --> 00:01:44,800 Super fresh, super friendly. 45 00:01:44,867 --> 00:01:45,800 How we doing? 46 00:01:45,867 --> 00:01:47,142 It's a place you'll always want to come back. 47 00:01:47,166 --> 00:01:50,100 It's everything. It's a bar, it's a restaurant, 48 00:01:50,166 --> 00:01:52,343 they have the butcher shop, it's a real community. 49 00:01:52,367 --> 00:01:57,200 [Guy] A community I was welcomed into with open arms back in 2016, 50 00:01:57,266 --> 00:01:59,867 by Chef Bobby Marcotte and Paul Simbliaris. 51 00:02:02,100 --> 00:02:04,543 I've never seen anything like this, did you build the building? 52 00:02:04,567 --> 00:02:05,676 [Paul] The building was here, 53 00:02:05,700 --> 00:02:07,743 {\an8}- we came in and completely renovated it. - Wow! 54 00:02:07,767 --> 00:02:10,743 {\an8}- Now, who developed all the recipes? - That would be me. 55 00:02:10,767 --> 00:02:14,142 Bobby thinks outside the box, you know, he's just got a lot of ideas 56 00:02:14,166 --> 00:02:15,543 and turns out a lot of good meals. 57 00:02:15,567 --> 00:02:17,066 [Bobby] Chili cheese cornhole up. 58 00:02:18,500 --> 00:02:20,042 So what are we gonna make first? 59 00:02:20,066 --> 00:02:22,843 [Bobby] We're gonna make our meat mixture for our chili cheese cornholes. 60 00:02:22,867 --> 00:02:24,543 - I got some Angus chuck roll. - [Guy] Okay. 61 00:02:24,567 --> 00:02:25,643 And some boneless pork butt. 62 00:02:25,667 --> 00:02:27,100 - About 1/3 - 2/3? - [Bobby] Yep. 63 00:02:27,166 --> 00:02:28,743 - So in the grinder. - [Guy] There we go. 64 00:02:28,767 --> 00:02:30,643 - Just one grind? - [Bobby] Twice actually. 65 00:02:30,667 --> 00:02:32,467 - Now we go into the spice? - [Bobby] Correct. 66 00:02:32,567 --> 00:02:36,543 This monster mount of spice goes in that little bit of meat? 67 00:02:36,567 --> 00:02:38,242 We go to Flavortown. 68 00:02:38,266 --> 00:02:41,543 This might be making a brick at the capital of Flavortown. 69 00:02:41,567 --> 00:02:42,810 [Bobby chuckles] 70 00:02:42,834 --> 00:02:45,343 - Mix this up, let it cure for two days. - [Bobby] Exactly. 71 00:02:45,367 --> 00:02:47,142 - Then we take it to buffalo chopper? - [Bobby] Correct. 72 00:02:47,166 --> 00:02:48,600 [Guy] These things are wicked. 73 00:02:48,667 --> 00:02:49,943 We're bringing all that fat and meat together, 74 00:02:49,967 --> 00:02:51,343 that's what gives you the texture of the hotdog. 75 00:02:51,367 --> 00:02:53,142 [Bobby] Emulsify it with some ice. 76 00:02:53,166 --> 00:02:55,643 Keep it from heating up, so it doesn't get gummy. 77 00:02:55,667 --> 00:02:58,400 Little of the milk powder, helps keep everything together. 78 00:02:58,467 --> 00:03:00,100 So a little cheddar. 79 00:03:00,166 --> 00:03:02,326 - Some jalapeno. - [Bobby] Then finish it with American. 80 00:03:03,667 --> 00:03:05,200 - Ah! - [Bobby laughing] 81 00:03:05,266 --> 00:03:07,543 I should have told everybody at home to mute your channel, 82 00:03:07,567 --> 00:03:11,076 we would've just built some subtitles at the bottom, that is loud! 83 00:03:11,100 --> 00:03:12,300 So now, roll the ball. 84 00:03:12,367 --> 00:03:14,242 [Bobby] We're gonna steam 'em for 10-12 minutes. 85 00:03:14,266 --> 00:03:16,142 - Now we're gonna make the batter. - [Guy] Okay, start us off. 86 00:03:16,166 --> 00:03:19,843 Eggs, some milk, cornmeal, flour, baking powder, 87 00:03:19,867 --> 00:03:23,743 baking soda, salt, sugar, and a little butter. 88 00:03:23,767 --> 00:03:27,100 [Guy] And then, we'll dredge the cornholes, dip 'em in, 89 00:03:27,166 --> 00:03:29,100 - fry 'em off at 350. - [Bobby] Exactly. 90 00:03:29,166 --> 00:03:31,006 - [Guy] All right. - So now, we're gonna plate. 91 00:03:31,066 --> 00:03:33,242 - We're really gonna stuff 'em in that bag? - Just three. 92 00:03:33,266 --> 00:03:35,900 - So do I dip the whole bag in there too? - [Bobby laughing] 93 00:03:35,967 --> 00:03:37,066 [Guy] Look at that. 94 00:03:38,800 --> 00:03:40,976 -Oh, God! These are really good. -[Bobby] Yeah. 95 00:03:41,000 --> 00:03:42,667 Chef Bobby, gangster. 96 00:03:44,567 --> 00:03:47,343 Being in Triple D has been a total game changer for us. 97 00:03:47,367 --> 00:03:50,543 We've gone from one location to now four, 98 00:03:50,567 --> 00:03:53,200 and now our catering has blown up, been amazing. 99 00:03:53,867 --> 00:03:54,876 Mmm. 100 00:03:54,900 --> 00:03:56,643 - Bobby, brother. - [Hunter] What's up, brother? 101 00:03:56,667 --> 00:03:59,443 This is a weird thing, we're expecting to go to Tuckaway Tavern, 102 00:03:59,467 --> 00:04:02,107 and you drag us to a parking lot, you said, come meet you down here. 103 00:04:02,166 --> 00:04:03,843 - [Hunter] I'm so confused. - This? 104 00:04:03,867 --> 00:04:05,433 Yeah, welcome to our newest abode. 105 00:04:06,900 --> 00:04:09,142 [Guy] Okay, so give me the rundown, is it a catering truck? 106 00:04:09,166 --> 00:04:11,343 Is it a concession truck? What is it? 107 00:04:11,367 --> 00:04:13,200 We've been starting up some good catering. 108 00:04:13,266 --> 00:04:14,343 - I love it. - [Hunter] That's awesome. 109 00:04:14,367 --> 00:04:16,667 I love it, Bobby the butcher on the road. 110 00:04:19,300 --> 00:04:20,843 [Guy] And I'm crashing this event 111 00:04:20,867 --> 00:04:24,076 so I can get a taste of whatever Bobby's wheeling out. 112 00:04:24,100 --> 00:04:25,743 I'm sure they're not gonna mind. 113 00:04:25,767 --> 00:04:27,843 I've actually been to the Tuckaway Tavern, 114 00:04:27,867 --> 00:04:31,000 and I was surprised to see that they have a food truck that caters events. 115 00:04:31,066 --> 00:04:32,743 It is absolutely awesome. 116 00:04:32,767 --> 00:04:34,643 Bobby's just bringing it. 117 00:04:34,667 --> 00:04:37,800 All sorts of different goodies coming out of that truck. 118 00:04:37,867 --> 00:04:39,643 - What's on the menu? - Quite a few items today. 119 00:04:39,667 --> 00:04:42,242 I've brought some of our favorites, we got the house steak tips, 120 00:04:42,266 --> 00:04:44,543 I did some Jamaican jerk steak tips, 121 00:04:44,567 --> 00:04:46,543 - little Wagyu ribeye... - [Hunter] What? 122 00:04:46,567 --> 00:04:47,900 My dirty bird wings. 123 00:04:47,967 --> 00:04:49,076 We give the people what they want. 124 00:04:49,100 --> 00:04:51,400 So everything from wings to Wagyu ribeye? 125 00:04:51,467 --> 00:04:53,067 - You'll do it. - Everything. Absolutely. 126 00:04:54,000 --> 00:04:55,576 The wings are amazing. 127 00:04:55,600 --> 00:04:59,343 The crispiness and white Alabama sauce he puts on 'em, top notch. 128 00:04:59,367 --> 00:05:01,087 The wings are one of the most moist, tender, 129 00:05:01,767 --> 00:05:03,166 delicious things I have ever had. 130 00:05:04,100 --> 00:05:05,543 All right, let's get in the wings. 131 00:05:05,567 --> 00:05:07,142 Break the dirty bird down for me. 132 00:05:07,166 --> 00:05:09,242 [Bobby] Hit these with a Cajun marinade. 133 00:05:09,266 --> 00:05:11,600 Vacuum marinade 'em for about 24 hours. 134 00:05:11,667 --> 00:05:14,242 Then we roast 'em, let 'em cool again, 135 00:05:14,266 --> 00:05:18,343 fry 'em up, and really render that skin down, make 'em nice and crispy. 136 00:05:18,367 --> 00:05:21,343 I toast up the Cajun spices to take off some of that bitterness. 137 00:05:21,367 --> 00:05:24,443 And toss 'em with our Alabama white bama-cue sauce. 138 00:05:24,467 --> 00:05:27,000 For this, we're gonna do rice white vinegar, 139 00:05:27,066 --> 00:05:29,843 sugar, little minced onion, roasted garlic, 140 00:05:29,867 --> 00:05:31,427 cayenne, salt and pepper, ground ginger, 141 00:05:33,000 --> 00:05:35,667 toasted cumin, mayonnaise to finish it off. 142 00:05:41,367 --> 00:05:43,300 Some micro cilantro. 143 00:05:43,367 --> 00:05:45,266 These are our dirty bird bama-cue wings. 144 00:05:46,066 --> 00:05:47,743 - These wings, bro. - Dude. 145 00:05:47,767 --> 00:05:49,443 You rendered that fat on those wings, 146 00:05:49,467 --> 00:05:52,900 I mean, that just pulls right off the bone. That is money. 147 00:05:52,967 --> 00:05:55,500 The dirty wings are by far some of the best wings I've ever had. 148 00:05:55,567 --> 00:05:57,376 And then you throw in the Alabama white sauce, 149 00:05:57,400 --> 00:06:00,520 adds more flavor and spice to something that's already blowing up in your mouth. 150 00:06:01,100 --> 00:06:02,576 Mmm. 151 00:06:02,600 --> 00:06:05,500 I just wanna be on the newsletter that says what you came out with next. 152 00:06:05,567 --> 00:06:06,967 [Bobby] Butcher's block, table six. 153 00:06:07,500 --> 00:06:08,643 Uh-huh. 154 00:06:08,667 --> 00:06:11,300 The thing that I love about the way you cook, 155 00:06:11,367 --> 00:06:14,643 you look at food as a gigantic canvas, 156 00:06:14,667 --> 00:06:16,643 and then you use every color of the rainbow. 157 00:06:16,667 --> 00:06:18,166 And then some. And then glitter, 158 00:06:18,900 --> 00:06:21,100 and neon, and flashing lights. 159 00:06:22,467 --> 00:06:23,876 But coming up, 160 00:06:23,900 --> 00:06:26,100 the wings aren't the only razzle dazzle around here... 161 00:06:26,166 --> 00:06:28,643 And it's a package deal, that's a heck of a meal. 162 00:06:28,667 --> 00:06:30,300 Because the sauce for these shrimp... 163 00:06:30,367 --> 00:06:32,047 {\an8}[Bobby] Miscela Bloody Mary Cocktail Sauce. 164 00:06:33,066 --> 00:06:34,643 {\an8}...it might get ya, well... 165 00:06:34,667 --> 00:06:36,042 {\an8}- Mmm. - Whoo. 166 00:06:36,066 --> 00:06:37,100 {\an8}...sauced. 167 00:06:37,567 --> 00:06:38,967 {\an8}Mmm. 168 00:06:41,500 --> 00:06:44,242 {\an8}So I'm here in New Hampshire in a little town known as Raymond. 169 00:06:44,266 --> 00:06:45,943 They only got about 10,000 people 170 00:06:45,967 --> 00:06:48,700 and it's located right between Manchester and Portsmouth. 171 00:06:48,767 --> 00:06:51,000 Now, what am I doing all the way out here you ask? 172 00:06:51,066 --> 00:06:53,400 Well, I'm here to check out a joint that's scratch making 173 00:06:53,467 --> 00:06:55,400 just about everything under the sun. 174 00:06:55,467 --> 00:06:57,142 Steak tip in the window. 175 00:06:57,166 --> 00:06:59,843 But since I was there in 2016, 176 00:06:59,867 --> 00:07:01,600 my buddy Bobby the butcher, 177 00:07:01,667 --> 00:07:04,443 has been taking his greatest hits all over New Hampshire, 178 00:07:04,467 --> 00:07:06,700 by way of a catering truck. 179 00:07:06,767 --> 00:07:09,000 Tuckin' Good Catering from Tuckaway Tavern. 180 00:07:09,567 --> 00:07:11,242 - I got it, I got it. - [Hunter] That's awesome. 181 00:07:11,266 --> 00:07:13,226 Give me the rundown, what's happening at Tuckaway? 182 00:07:13,266 --> 00:07:15,543 [Bobby] We've blown up a little bit, no more room in the restaurant. 183 00:07:15,567 --> 00:07:18,300 We decided this truck is the only way to take the show on the road. 184 00:07:18,367 --> 00:07:20,543 - So if you want more business you had to build the truck? - Correct. 185 00:07:20,567 --> 00:07:22,009 - Got it. - [Hunter] Wow. 186 00:07:22,033 --> 00:07:24,843 All of the food items, it's some of the best in the truck business. 187 00:07:24,867 --> 00:07:27,343 You get overwhelmed at like everything that's there, 188 00:07:27,367 --> 00:07:29,142 you just wanna try a little bit of everything. 189 00:07:29,166 --> 00:07:31,000 Of course, when we're talking about catering 190 00:07:31,066 --> 00:07:32,843 {\an8}and talking about customers coming to see us, 191 00:07:32,867 --> 00:07:35,400 {\an8}they all want what Guy had. 192 00:07:35,467 --> 00:07:37,443 So next, we're gonna make the whole tuckin' farm burger. 193 00:07:37,467 --> 00:07:39,000 And what is in the tuckin' farm burger? 194 00:07:39,266 --> 00:07:42,743 [Bobby] A burger, fried chicken, bacon, cheese, topped with Tuck sauce. 195 00:07:42,767 --> 00:07:44,100 [Guy] Get the whole barnyard here. 196 00:07:46,367 --> 00:07:47,567 Fried chicken's the real deal. 197 00:07:48,400 --> 00:07:49,843 Ground chuck's no slouch. 198 00:07:49,867 --> 00:07:53,343 And it's a package deal, that's a heck of a meal. 199 00:07:53,367 --> 00:07:55,443 [Bobby] The whole tuckin' arm and the house steak tips, 200 00:07:55,467 --> 00:07:59,042 are two of our biggest sellers and have been ever since Guy visited us. 201 00:07:59,066 --> 00:08:02,300 Try some house tips, teriyaki tips, and our maple bourbon tips. 202 00:08:04,900 --> 00:08:07,242 Mmm. The tenderness of skirt steak, 203 00:08:07,266 --> 00:08:09,000 the meatiness of flank steak, 204 00:08:09,767 --> 00:08:12,800 but super tender, almost getting fillet tender. 205 00:08:12,867 --> 00:08:16,100 Breakdown steak tips for Hunter, let him hear about this as I eat one. 206 00:08:16,166 --> 00:08:18,900 So, yeah, steak tips are like a New England thing, I came to find out, 207 00:08:18,967 --> 00:08:20,743 not everyone, typically, knows about 'em. 208 00:08:20,767 --> 00:08:22,242 We vacuum marinade 'em. 209 00:08:22,266 --> 00:08:25,042 So we suck all that marinade right into the meat itself. 210 00:08:25,066 --> 00:08:27,543 And then tumble 'em around for about 45 minutes, 211 00:08:27,567 --> 00:08:28,934 so they're nice and tender. 212 00:08:28,967 --> 00:08:32,142 There is no way you could tell somebody this is not fillet. 213 00:08:32,166 --> 00:08:34,543 - [Hunter] Dude. - Outrageous. 214 00:08:34,567 --> 00:08:37,200 [man] If anybody handed me these steak tips, 215 00:08:37,266 --> 00:08:39,000 or the shrimp cocktail blindfolded, 216 00:08:39,767 --> 00:08:41,643 I would've never guessed it came from a food truck. 217 00:08:41,667 --> 00:08:44,100 [woman] The shrimp was grilled so well, 218 00:08:44,166 --> 00:08:48,142 crunchy on the outside and you actually get just mild smoke from the grill. 219 00:08:48,166 --> 00:08:49,443 All right, tell me about the shrimp. 220 00:08:49,467 --> 00:08:51,242 Grilled and chilled shrimp cocktail. 221 00:08:51,266 --> 00:08:53,400 [Guy] Grilled and chilled, ah, best way. 222 00:08:53,467 --> 00:08:56,443 So I did a marinade on those, about 12 hours, 223 00:08:56,467 --> 00:09:00,200 with our house marinade, little bit of cilantro, lemon, roasted garlic. 224 00:09:00,266 --> 00:09:02,943 Hit 'em on the grill and then immediately chilled 'em down. 225 00:09:02,967 --> 00:09:06,166 - What's this? - Miscela Bloody Mary Cocktail Sauce. 226 00:09:07,100 --> 00:09:08,500 So I start off with a miscela, 227 00:09:08,567 --> 00:09:11,047 reduce that down by about half let some of the alcohol burn off. 228 00:09:11,667 --> 00:09:14,900 Then, I add in horseradish, garlic, Worchester, 229 00:09:14,967 --> 00:09:17,042 house made T1 steak sauce, 230 00:09:17,066 --> 00:09:19,943 honey barbecue rub, then we're gonna let that simmer for a few minutes. 231 00:09:19,967 --> 00:09:22,343 I've got some chopped celery with the leaves. 232 00:09:22,367 --> 00:09:24,500 Chopped cilantro, fish sauce, 233 00:09:24,567 --> 00:09:28,400 little extra umami, tomato juice, crushed California tomato, 234 00:09:28,467 --> 00:09:32,367 and our ketchup, we're gonna let this chill down, ready to serve. 235 00:09:36,367 --> 00:09:37,476 [Hunter] Whoo-hoo! 236 00:09:37,500 --> 00:09:39,500 You get great texture on the shrimp from the grill. 237 00:09:40,467 --> 00:09:43,467 The marinade, the flavor sings all the way through, but you still get shrimp. 238 00:09:44,867 --> 00:09:47,100 And on top of it all, sauce is spot on. 239 00:09:47,867 --> 00:09:49,443 Must be the miscela shot. 240 00:09:49,467 --> 00:09:50,600 - Gotta be. - [Guy] Must be. 241 00:09:51,867 --> 00:09:53,142 [man] The shrimp were fresh, 242 00:09:53,166 --> 00:09:54,943 with a little bit of crispiness in there, and when you... 243 00:09:54,967 --> 00:09:57,000 Ohhh, just the taste was awesome. 244 00:09:57,066 --> 00:09:59,600 The cocktail sauce adds a little bit of thang. 245 00:09:59,667 --> 00:10:02,300 And it compliments the grill part of the shrimp real nice. 246 00:10:02,367 --> 00:10:03,743 - Congrats, buddy. - Thank you so much. 247 00:10:03,767 --> 00:10:05,843 - So happy for you on so many levels. - [Hunter] Killing it. 248 00:10:05,867 --> 00:10:09,000 Food's dynamite, energy's dynamite, attitude is so positive. 249 00:10:09,567 --> 00:10:12,167 {\an8}- You're too good to be true, buddy. - [Hunter] You're a class act. 250 00:10:14,667 --> 00:10:16,142 {\an8}Coming up in Columbus, Ohio... 251 00:10:16,166 --> 00:10:17,043 {\an8}Mmm. 252 00:10:17,067 --> 00:10:19,443 {\an8}...Polish food goes puck rock... 253 00:10:19,467 --> 00:10:21,242 {\an8}Losing my mind a little bit. 254 00:10:21,266 --> 00:10:24,076 {\an8}...with vegan perogies and sweet sausage. 255 00:10:24,100 --> 00:10:26,166 {\an8}- Only on Triple D, baby. - If it works, man. 256 00:10:30,166 --> 00:10:31,843 {\an8}Now, in the world of Triple D 257 00:10:31,867 --> 00:10:33,343 {\an8}there's two types of Triple D fans, 258 00:10:33,367 --> 00:10:36,443 Triple D fans that will, well, go try a lot of joints. 259 00:10:36,467 --> 00:10:38,743 And then there are the hard-core Triple D fans, 260 00:10:38,767 --> 00:10:42,367 that will go anywhere, try anything, no matter what the place looks like. 261 00:10:43,100 --> 00:10:45,200 [crowd cheering] 262 00:10:45,266 --> 00:10:48,643 And what this place looked like back in 2017 263 00:10:48,667 --> 00:10:51,300 was a tiny kitchen at the back of a punk bar. 264 00:10:51,367 --> 00:10:55,300 But they outgrew that spot and opened a new place they can call their own. 265 00:10:55,367 --> 00:10:58,000 I'm here in Columbus, Ohio, to check out Pierogi Mountain. 266 00:11:04,166 --> 00:11:06,042 Potato cheddar pierogi for bench one. 267 00:11:06,066 --> 00:11:07,343 Everyone knows Pierogi Mountain. 268 00:11:07,367 --> 00:11:09,543 You can't find better Polish food in Columbus. 269 00:11:09,567 --> 00:11:10,743 {\an8}It's fantastic. 270 00:11:10,767 --> 00:11:11,943 {\an8}[Matt] Vegan schnitzel sandwich. 271 00:11:11,967 --> 00:11:14,500 {\an8}I'm a Pierogi Mountain diehard fan from day one. 272 00:11:14,567 --> 00:11:16,643 It's different from anything we've got in Columbus 273 00:11:16,667 --> 00:11:20,000 and this is Foodtown, Guy Fieri's from here. 274 00:11:20,100 --> 00:11:22,543 [Guy] That's right, I was born here. 275 00:11:22,567 --> 00:11:25,800 But it's these guys, Matt Majesky and Charlie Green, 276 00:11:25,867 --> 00:11:28,000 who are helping make Columbus a food-centric city, 277 00:11:28,667 --> 00:11:30,843 one pierogi at a time. 278 00:11:30,867 --> 00:11:32,233 And where'd the recipe come from? 279 00:11:32,266 --> 00:11:34,800 {\an8}It was my great-grandma's recipe, she was from Poland originally. 280 00:11:34,867 --> 00:11:37,700 {\an8}So you thought, why not take pierogi to a punk bar. 281 00:11:37,767 --> 00:11:38,677 Yeah, why not. 282 00:11:38,701 --> 00:11:41,242 - Only on Triple D, baby. - If it works, man. 283 00:11:41,266 --> 00:11:42,743 [server] The apple cider pot roast. 284 00:11:42,767 --> 00:11:44,600 You have, like, your suits come down here, 285 00:11:44,667 --> 00:11:46,743 and then you've got your punk rockers come down here. 286 00:11:46,767 --> 00:11:48,700 It's an awesome mix of people. 287 00:11:48,767 --> 00:11:51,242 It's got a good family vibe, you're welcome here. 288 00:11:51,266 --> 00:11:54,843 Pierogi Mountain's got a menu that's got stuff for everyone. And it's constantly changing. 289 00:11:54,867 --> 00:11:56,376 Two Monsieur Watt pierogi. 290 00:11:56,400 --> 00:11:59,240 - We're making a vegan flaxseed dough for the... - Monsieur Watt pierogi. 291 00:12:00,767 --> 00:12:03,443 We're gonna take the flaxseed, dump it in the water there, 292 00:12:03,467 --> 00:12:04,743 then boil it for about two minutes. 293 00:12:04,767 --> 00:12:07,343 - Can I see your tattoo. - Oh, it's a Gravy Master. 294 00:12:07,367 --> 00:12:08,976 [Guy] Dude, I've seen a lot of food tattoos, 295 00:12:09,000 --> 00:12:11,300 never so much the gravy bottle, awesome dude. 296 00:12:11,367 --> 00:12:14,142 - And then, I have to strain it. - [Guy] We just want the gel. 297 00:12:14,166 --> 00:12:16,142 - It can be a messy process sometimes. - [Guy] I see, I see. 298 00:12:16,166 --> 00:12:18,343 - That's gonna work as our binder? - That is our egg replacer. 299 00:12:18,367 --> 00:12:19,443 Let's make some dough. 300 00:12:19,467 --> 00:12:21,443 [Matt] All-purpose flour, flax gel. 301 00:12:21,467 --> 00:12:23,242 - [Guy] Ooh. - See it has egg consistency. 302 00:12:23,266 --> 00:12:24,976 - Instant mash potato. - [Guy] Of course. 303 00:12:25,000 --> 00:12:27,166 - Water, baking powder. - [Guy] Little salt. 304 00:12:28,367 --> 00:12:29,843 [Matt] Gonna mix it for about five minutes, 305 00:12:29,867 --> 00:12:33,100 then we're gonna stick it in the refrigerator for at least 15 minutes 306 00:12:33,166 --> 00:12:33,944 just to let it set up. 307 00:12:33,968 --> 00:12:35,076 Start making the filling. 308 00:12:35,100 --> 00:12:36,142 [Matt] We got some boiled potatoes, 309 00:12:36,166 --> 00:12:37,800 then we've got some al dente lentils, 310 00:12:37,867 --> 00:12:41,076 onion powder, garlic powder, berbere spice. 311 00:12:41,100 --> 00:12:43,700 - Losing my mind a little bit. - I like to keep it interesting. 312 00:12:43,767 --> 00:12:45,367 Kosher salt, olive oil. 313 00:12:47,266 --> 00:12:48,667 We're gonna let this rest overnight. 314 00:12:49,867 --> 00:12:51,367 We got the Monsieur Watt done. 315 00:12:51,400 --> 00:12:53,943 The biggest thing that you gotta deal with is, rolling this dough out? 316 00:12:53,967 --> 00:12:57,743 Yeah. We got the vegan dough right here, gonna put that in the flour. 317 00:12:57,767 --> 00:13:00,007 I'm just gonna roll it out, then we'll flour up the mold. 318 00:13:00,767 --> 00:13:02,142 [Guy] One side down. 319 00:13:02,166 --> 00:13:03,443 [Matt] We're gonna add our fillings. 320 00:13:03,467 --> 00:13:05,200 [Guy] You get real precise with it. 321 00:13:05,266 --> 00:13:06,643 You don't want air pockets through it. 322 00:13:06,667 --> 00:13:08,307 You fill the cavity better than a dentist. 323 00:13:09,667 --> 00:13:11,547 [Guy] So now, we roll out a sheet, lay it on top. 324 00:13:14,767 --> 00:13:15,734 [Matt] Boil 'em. 325 00:13:15,767 --> 00:13:16,743 [Guy] How long do they take in that water? 326 00:13:16,767 --> 00:13:17,744 [Matt] They'll take about three minutes. 327 00:13:17,768 --> 00:13:19,300 - [Guy] Then they go to flattop? - Yep. 328 00:13:19,367 --> 00:13:21,800 Put a little water down to steam 'em, then dome 'em. 329 00:13:21,867 --> 00:13:23,100 Like dumpling madness. 330 00:13:23,166 --> 00:13:24,726 - [Matt] And that's all she wrote. - Yep. 331 00:13:27,767 --> 00:13:28,807 Brother, it's outstanding. 332 00:13:28,934 --> 00:13:31,076 The vegan dough has this awesome tenderness to it, 333 00:13:31,100 --> 00:13:33,300 like a really good pasta. 334 00:13:33,367 --> 00:13:35,100 The lentil's texture is outstanding. 335 00:13:35,166 --> 00:13:37,142 - It's the berbere that takes it over the top. - Yep. 336 00:13:37,166 --> 00:13:39,500 Vegan sour cream for the Monsieur Watt pierogi. 337 00:13:39,567 --> 00:13:42,343 I like pierogi's. You have to try 'em all, 'cause they're all different. 338 00:13:42,367 --> 00:13:43,243 And they're all good. 339 00:13:43,267 --> 00:13:44,743 [Matt] Dealer's choice pierogi ready. 340 00:13:44,767 --> 00:13:46,500 [man] I usually get the dealer's choice, 341 00:13:46,567 --> 00:13:49,867 six different pierogis of whatever they think I would like, and I always do. 342 00:13:51,200 --> 00:13:53,643 Everything's from scratch, obviously, they make the pierogis, 343 00:13:53,667 --> 00:13:55,543 they make their own sausages. 344 00:13:55,567 --> 00:13:57,600 [Matt] Apple juniper sausage and sauerkraut. 345 00:13:57,667 --> 00:14:00,347 - One of my favorites is, the apple juniper sausage. - It's terrific. 346 00:14:02,500 --> 00:14:04,743 The first thing we're gonna do for the apple juniper sausage is, 347 00:14:04,767 --> 00:14:05,967 grind up the pork butt. 348 00:14:07,166 --> 00:14:10,343 Kosher salt, garlic powder, ground black pepper, 349 00:14:10,367 --> 00:14:15,142 white pepper, freshly ground juniper, brown sugar, some eggs, 350 00:14:15,166 --> 00:14:18,943 apple sauce, dehydrated apple rings, that are finely chopped. 351 00:14:18,967 --> 00:14:21,042 Gonna add some ice water. 352 00:14:21,066 --> 00:14:24,343 Take it over to the mixer and let it go for about 3 minutes. 353 00:14:24,367 --> 00:14:26,166 We're gonna fill up the sausage stuffer. 354 00:14:30,467 --> 00:14:33,643 I'm gonna cut 'em apart and then they'll be ready to poach. 355 00:14:33,667 --> 00:14:35,107 Put it down with a little bit of oil. 356 00:14:35,166 --> 00:14:36,443 Put a pierogi down. 357 00:14:36,467 --> 00:14:37,743 Let those brown up. 358 00:14:37,767 --> 00:14:39,367 Gonna put a little sauerkraut down too. 359 00:14:41,367 --> 00:14:44,643 Little mustard, and finish it with sour cream. 360 00:14:44,667 --> 00:14:47,142 Apple juniper sausage and two pierogi-roskei. 361 00:14:47,166 --> 00:14:51,843 It's a nice mild sausage, little bit of sweetness from that apple. 362 00:14:51,867 --> 00:14:54,242 The juniper adds an element of freshness to it 363 00:14:54,266 --> 00:14:55,743 and the fact that it's all homemade. 364 00:14:55,767 --> 00:14:58,000 You know, they really put a lot of love into their food. 365 00:14:58,100 --> 00:14:59,343 [Matt] Three potato cheddar pierogi. 366 00:14:59,367 --> 00:15:01,400 I want a spaghetti and meatball pierogi. 367 00:15:01,467 --> 00:15:03,743 I did have a pepperoni pizza pierogi. 368 00:15:03,767 --> 00:15:06,600 Ah, then you just took my idea. That's fine, Matt! 369 00:15:06,667 --> 00:15:09,300 After Guy visited we pushed forward, 370 00:15:09,367 --> 00:15:11,042 and, you know, built this place. 371 00:15:11,066 --> 00:15:13,343 The new Pierogi Mountain is amazing. 372 00:15:13,367 --> 00:15:16,900 [woman] You know, it started out as a punk bar and I feel like now, 373 00:15:16,967 --> 00:15:20,142 it feels more like just a very comfortable place to be. 374 00:15:20,166 --> 00:15:21,077 Enjoy, guys. 375 00:15:21,101 --> 00:15:22,543 If it's funky I'll find it. 376 00:15:22,567 --> 00:15:25,042 - I haven't come up with what this is one is yet. - [Matt laughing] 377 00:15:25,066 --> 00:15:27,567 {\an8}-Congratulations. You're gonna love this guy. -Thanks, man. 378 00:15:30,266 --> 00:15:31,643 {\an8}And up next in New Jersey... 379 00:15:31,667 --> 00:15:32,943 {\an8}All right, Joe, order's up. 380 00:15:32,967 --> 00:15:35,443 {\an8}...and Italian eatery cranking out pizza... 381 00:15:35,467 --> 00:15:38,400 {\an8}There are so many different varieties that you can choose from. 382 00:15:38,467 --> 00:15:39,400 {\an8}...pasta... 383 00:15:39,467 --> 00:15:40,843 {\an8}- Outstanding. Delicious. - Thank you. 384 00:15:40,867 --> 00:15:42,042 {\an8}...and Grandma pie. 385 00:15:42,066 --> 00:15:43,900 {\an8}Table four, ready to go. 386 00:15:43,967 --> 00:15:45,767 {\an8}It's just frigging over the top. [chuckles] 387 00:15:49,700 --> 00:15:53,600 {\an8}I'm here at Northfield, New Jersey, they call this the "Gateway to the Shore." 388 00:15:53,667 --> 00:15:55,200 Now, we're right here on Route 9, 389 00:15:55,266 --> 00:15:58,543 that goes from North Jersey all the way down to Cape May. 390 00:15:58,567 --> 00:16:02,900 And that's where I found this little pizza place back in 2015. 391 00:16:02,967 --> 00:16:05,600 And no worries, because it's still right here. 392 00:16:05,667 --> 00:16:06,900 This is Carluccio's. 393 00:16:10,467 --> 00:16:12,500 Margherita for table four is up. 394 00:16:12,567 --> 00:16:15,142 {\an8}Whenever you walk in to Carluccio's you feel like you're sitting in Italy. 395 00:16:15,166 --> 00:16:17,000 {\an8}From pastas to pizzas, it's amazing. 396 00:16:17,667 --> 00:16:20,976 [man] They're making stuff the old-fashioned way from scratch. 397 00:16:21,000 --> 00:16:22,800 Makes the food better, plain and simple. 398 00:16:22,867 --> 00:16:25,743 [woman] When I first saw Carlo on Triple D I was so proud, 399 00:16:25,767 --> 00:16:27,643 'cause this is our hometown pizzeria. 400 00:16:27,667 --> 00:16:30,142 [Guy] And home to owner, Carlo Citera, 401 00:16:30,166 --> 00:16:32,166 but, obviously, not his first one. 402 00:16:33,467 --> 00:16:36,000 - I can tell from your accent, you're from Michigan. - Yes. 403 00:16:36,567 --> 00:16:37,743 Right down in Michigan. 404 00:16:37,767 --> 00:16:40,343 [Italian accent] Right down in Michigan, that's right. 405 00:16:40,367 --> 00:16:43,600 Yeah, come from Salerno down in Italy. 406 00:16:44,166 --> 00:16:45,043 Order's up. 407 00:16:45,067 --> 00:16:46,943 The pizzas here are wonderful, 408 00:16:46,967 --> 00:16:49,407 there are so many different varieties that you can choose from. 409 00:16:50,367 --> 00:16:51,700 Famous Grandma pie. 410 00:16:51,767 --> 00:16:54,142 Grandma's is my favorite pie, for sure. 411 00:16:54,166 --> 00:16:55,543 You're known for the Grandma pie. 412 00:16:55,567 --> 00:16:59,000 - It was a recipe given to me from... - Better be from your Grandma. 413 00:16:59,066 --> 00:17:00,643 [Carlo] So we're making the Grandma sauce. 414 00:17:00,667 --> 00:17:04,076 Little extra virgin olive oil, then we got the basil, 415 00:17:04,100 --> 00:17:05,343 chopped garlic, 416 00:17:05,367 --> 00:17:07,700 - anchovies. - I like the way this is rolling. 417 00:17:07,767 --> 00:17:09,743 - [Carlo] And then we blend. - Okay. 418 00:17:09,767 --> 00:17:13,743 So we're gonna mix the slurry into our San Marzano tomato. 419 00:17:13,767 --> 00:17:14,767 Black pepper, 420 00:17:15,400 --> 00:17:16,400 salt, 421 00:17:17,100 --> 00:17:18,443 - refined sugar. - Okay. 422 00:17:18,467 --> 00:17:19,467 [Carlo] Whisk it. 423 00:17:20,967 --> 00:17:22,400 - [chuckles] - Mmm! 424 00:17:22,467 --> 00:17:25,142 - Sizzling pan, just oil a little bit. - Okay. 425 00:17:25,166 --> 00:17:28,343 We gotta get that ball of dough, stretch it, we just add our mozzarella. 426 00:17:28,367 --> 00:17:29,734 You throw it on there, I'll eat it. 427 00:17:29,767 --> 00:17:33,400 So now, we just add our Grandma sauce, but we make little spots. 428 00:17:33,467 --> 00:17:37,100 More mozzarella, basil, oregano. 429 00:17:37,166 --> 00:17:39,076 We add a little bit of chopped, fresh mozzarella. 430 00:17:39,100 --> 00:17:42,142 Final touch, extra virgin olive oil and basil mixed. 431 00:17:42,166 --> 00:17:44,000 We go in the regular brick oven. 432 00:17:45,300 --> 00:17:46,300 [Guy] Okay. 433 00:17:46,767 --> 00:17:47,767 That's not screaming hot. 434 00:17:49,300 --> 00:17:50,300 Look at that. 435 00:17:53,767 --> 00:17:56,976 It's a cross between a really nice light 436 00:17:57,000 --> 00:18:01,743 - Neapolitan pizza and a little focaccia. - Yes. 437 00:18:01,767 --> 00:18:03,600 - Outstanding. Delicious. - Thank you. 438 00:18:03,667 --> 00:18:05,643 Grandma's pizza, table three, it's ready. 439 00:18:05,667 --> 00:18:08,343 [Carlo] We would do, like, 50-60 pies a day. 440 00:18:08,367 --> 00:18:12,142 {\an8}Now we do, like, 300-400 Grandma pies a day. 441 00:18:12,166 --> 00:18:17,000 Carlo has the original Grandma pizza that, kinda, shot him to stardom, 442 00:18:17,367 --> 00:18:19,500 but then we comes out and he's got these flatbreads. 443 00:18:19,567 --> 00:18:21,543 We're gonna make a nice flatbread di Parma. 444 00:18:21,567 --> 00:18:26,700 With prosciutto, arugula, tomatoes, shaved parmesan, it's one of my favorites. 445 00:18:26,767 --> 00:18:28,443 Starting by stretching the dough. 446 00:18:28,467 --> 00:18:31,643 We make it with fresh mozzarella, no sauce. 447 00:18:31,667 --> 00:18:35,967 The coal fire oven runs up to 850-900 degrees, cooks in a minute. 448 00:18:36,600 --> 00:18:38,100 Now it's ready. 449 00:18:38,166 --> 00:18:40,142 Fresh arugula, prosciutto di Parma, 450 00:18:40,166 --> 00:18:42,543 shaved parmesan, cherry tomatoes, 451 00:18:42,567 --> 00:18:45,700 and the final touch of the extra virgin olive oil. 452 00:18:45,767 --> 00:18:47,247 And this is, di Parma flatbread pizza. 453 00:18:48,100 --> 00:18:50,142 [man] Do the Parma flatbread. 454 00:18:50,166 --> 00:18:51,976 [woman] The di Parma flatbread is amazing, 455 00:18:52,000 --> 00:18:55,643 with the fresh prosciutto on it, it's absolutely delicious. 456 00:18:55,667 --> 00:18:57,900 Everything has its own unique flavor, 457 00:18:57,967 --> 00:19:01,042 and when you come in you can try something different every time. 458 00:19:01,066 --> 00:19:02,242 - People gotta love you. - Yes. 459 00:19:02,266 --> 00:19:05,200 Come in, get a slice, get a whole pie, get pasta. 460 00:19:05,266 --> 00:19:07,943 Gnocchi carbonara coming up. 461 00:19:07,967 --> 00:19:11,042 You come here for the pizza, but then you find out the other things. 462 00:19:11,066 --> 00:19:13,042 Stuffed gnocchi with burrata table four, is up. 463 00:19:13,066 --> 00:19:16,343 I had the stuffed gnocchi with sausage and burrata, 464 00:19:16,367 --> 00:19:17,967 really smooth and silky, just to die for. 465 00:19:19,967 --> 00:19:23,242 [Carlos] Now, we make a stuffed gnocchi with burrata and sausage. 466 00:19:23,266 --> 00:19:25,667 Extra virgin olive oil, sausage, 467 00:19:26,567 --> 00:19:30,142 heavy cream, pesto sauce, cherry tomatoes, 468 00:19:30,166 --> 00:19:31,443 parmesan-Reggiano. 469 00:19:31,467 --> 00:19:32,743 We'll let it reduce. 470 00:19:32,767 --> 00:19:34,500 And now, we're gonna boil our gnocchi. 471 00:19:34,567 --> 00:19:36,600 We do 10-12 into an order. 472 00:19:36,667 --> 00:19:39,567 Once it starts to float, we know they're ready to go into the sauce. 473 00:19:42,200 --> 00:19:45,543 We add a little bit of parmesan-Reggiano, shaved parmesan, 474 00:19:45,567 --> 00:19:47,247 and now we add our burrata, chopped tomato. 475 00:19:48,467 --> 00:19:50,467 This is stuffed gnocchi with burrata. 476 00:19:51,667 --> 00:19:53,042 Gnocchi burrata. 477 00:19:53,066 --> 00:19:56,743 Light, and delicious, and fluffy. Not a heavy pasta dish at all. 478 00:19:56,767 --> 00:19:58,700 [man] It's very hearty. It's kinda filling. 479 00:19:58,767 --> 00:20:02,242 You put that pesto sauce on it and it's just frigging over the top. [chuckles] 480 00:20:02,266 --> 00:20:05,643 I need a stuffed gnocchi with burrata and a flatbread di Parma. 481 00:20:05,667 --> 00:20:08,500 This is an institution in South Jersey. 482 00:20:08,567 --> 00:20:11,000 People come from a long way to come to this place. 483 00:20:11,066 --> 00:20:13,800 It's jammed for a good reason, there's always people coming here 484 00:20:13,867 --> 00:20:15,433 because the food's always great. 485 00:20:15,467 --> 00:20:18,228 Since Guy came we opened up another pizzeria inside the Bally's Casino, 486 00:20:19,967 --> 00:20:22,943 where Guy Fieri has a restaurant, we're doing really good. 487 00:20:22,967 --> 00:20:24,843 I mean, it's gotta be packed. How you get in here? 488 00:20:24,867 --> 00:20:26,743 I come at 2:00 o'clock. 489 00:20:26,767 --> 00:20:29,400 If you're coming for dinner you get here at 2:00. 490 00:20:29,467 --> 00:20:32,400 That's my motto, you wanna get in for lunch? Come at 10:00. 491 00:20:34,467 --> 00:20:36,443 Triple D classic, Monsieur Watt pierogi. 492 00:20:36,467 --> 00:20:38,242 - Enjoy. - We're doing okay on beverages? 493 00:20:38,266 --> 00:20:40,543 That's it for this road trip, but don't you worry. 494 00:20:40,567 --> 00:20:43,100 Mario, I have a famous pizza for Guy Fieri. 495 00:20:43,166 --> 00:20:47,000 We've got plenty more joints to look back on all over the Triple D Nation. 496 00:20:47,567 --> 00:20:49,543 {\an8}One of your people were just asking out there 497 00:20:49,567 --> 00:20:50,843 {\an8}if they could have, they got you. 498 00:20:50,867 --> 00:20:52,343 {\an8}We'll see ya later, Bobby. 499 00:20:52,367 --> 00:20:54,343 {\an8}-[Hunter] Go, go, go, go! -Really, it's been awesome. We'll see ya soon. 500 00:20:54,367 --> 00:20:56,343 {\an8}Guys! Guys, I need that for catering! 501 00:20:56,367 --> 00:20:58,343 {\an8}[Guy] No, no, no, no you don't want this. We already touched it. 502 00:20:58,367 --> 00:20:59,700 {\an8}All right, all right.