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,
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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.
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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.
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00:02:47,166 --> 00:02:48,600
[Guy] These things are wicked.
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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.
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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.
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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,
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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.