You know, people are asking me all the time,
"Hey, Guy, that one joint you checked out
in that one city when you were doing Triple D, how they doing?"
You know, I don't know, we should check it out.
Over the years I've seen and tasted it all.
This is ridiculous, dude.
But it turns out, it was only the beginning.
'Cause Triple D joints have been blowing up
and we're going back to see what's cooking.
Like on this trip, we've got a mashup of culinary creations...
You could use glittery, and neon, and flashing lights.
Sure to make your mouth water.
We go to Flavortown.
This might be the capital of Flavortown.
Order's up, ready to go.
From punk rocking perogies in Columbus, Ohio...
Brother, it's outstanding.
To pizza pie and gnocchi in Northfield, New Jersey.
- People gotta love you. - Yes.
And in New Hampshire...
Welcome to our newest abode.
- [Guy] ...grilled shrimp... - Mmm.
- [Guy] ...wings... - That is money.
And all kinds of things...
Outrageous.
By the truck load.
Bobby the butcher on the road.
Familiar faces, new places,
and more off-the-hook flavors.
This is Triple D Nation.
Dad, where we going?
All right, this chef has been on Triple D,
been on Triple G,
- he competed in TOC. - [Hunter] Uh-huh.
And we're in New Hampshire,
- where do you think we're going? - Wait.
Are we going to see Bobby the butcher?
- We are going to see Bobby the butcher. - Nice.
Not at one of his restaurants, at one of his food trucks with his wife, Stacey.
- Let's go eat. - I love it.
If you don't know about the Tuckaway Tavern,
you have no idea what you're missing.
It is one of the best meals you'll ever eat.
Super fresh, super friendly.
How we doing?
It's a place you'll always want to come back.
It's everything. It's a bar, it's a restaurant,
they have the butcher shop, it's a real community.
[Guy] A community I was welcomed into with open arms back in 2016,
by Chef Bobby Marcotte and Paul Simbliaris.
I've never seen anything like this, did you build the building?
[Paul] The building was here,
- we came in and completely renovated it. - Wow!
- Now, who developed all the recipes? - That would be me.
Bobby thinks outside the box, you know, he's just got a lot of ideas
and turns out a lot of good meals.
[Bobby] Chili cheese cornhole up.
So what are we gonna make first?
[Bobby] We're gonna make our meat mixture for our chili cheese cornholes.
- I got some Angus chuck roll. - [Guy] Okay.
And some boneless pork butt.
- About 1/3 - 2/3? - [Bobby] Yep.
- So in the grinder. - [Guy] There we go.
- Just one grind? - [Bobby] Twice actually.
- Now we go into the spice? - [Bobby] Correct.
This monster mount of spice goes in that little bit of meat?
We go to Flavortown.
This might be making a brick at the capital of Flavortown.
[Bobby chuckles]
- Mix this up, let it cure for two days. - [Bobby] Exactly.
- Then we take it to buffalo chopper? - [Bobby] Correct.
[Guy] These things are wicked.
We're bringing all that fat and meat together,
that's what gives you the texture of the hotdog.
[Bobby] Emulsify it with some ice.
Keep it from heating up, so it doesn't get gummy.
Little of the milk powder, helps keep everything together.
So a little cheddar.
- Some jalapeno. - [Bobby] Then finish it with American.
- Ah! - [Bobby laughing]
I should have told everybody at home to mute your channel,
we would've just built some subtitles at the bottom, that is loud!
So now, roll the ball.
[Bobby] We're gonna steam 'em for 10-12 minutes.
- Now we're gonna make the batter. - [Guy] Okay, start us off.
Eggs, some milk, cornmeal, flour, baking powder,
baking soda, salt, sugar, and a little butter.
[Guy] And then, we'll dredge the cornholes, dip 'em in,
- fry 'em off at 350. - [Bobby] Exactly.
- [Guy] All right. - So now, we're gonna plate.
- We're really gonna stuff 'em in that bag? - Just three.
- So do I dip the whole bag in there too? - [Bobby laughing]
[Guy] Look at that.
-Oh, God! These are really good. -[Bobby] Yeah.
Chef Bobby, gangster.
Being in Triple D has been a total game changer for us.
We've gone from one location to now four,
and now our catering has blown up, been amazing.
Mmm.
- Bobby, brother. - [Hunter] What's up, brother?
This is a weird thing, we're expecting to go to Tuckaway Tavern,
and you drag us to a parking lot, you said, come meet you down here.
- [Hunter] I'm so confused. - This?
Yeah, welcome to our newest abode.
[Guy] Okay, so give me the rundown, is it a catering truck?
Is it a concession truck? What is it?
We've been starting up some good catering.
- I love it. - [Hunter] That's awesome.
I love it, Bobby the butcher on the road.
[Guy] And I'm crashing this event
so I can get a taste of whatever Bobby's wheeling out.
I'm sure they're not gonna mind.
I've actually been to the Tuckaway Tavern,
and I was surprised to see that they have a food truck that caters events.
It is absolutely awesome.
Bobby's just bringing it.
All sorts of different goodies coming out of that truck.
- What's on the menu? - Quite a few items today.
I've brought some of our favorites, we got the house steak tips,
I did some Jamaican jerk steak tips,
- little Wagyu ribeye... - [Hunter] What?
My dirty bird wings.
We give the people what they want.
So everything from wings to Wagyu ribeye?
- You'll do it. - Everything. Absolutely.
The wings are amazing.
The crispiness and white Alabama sauce he puts on 'em, top notch.
The wings are one of the most moist, tender,
delicious things I have ever had.
All right, let's get in the wings.
Break the dirty bird down for me.
[Bobby] Hit these with a Cajun marinade.
Vacuum marinade 'em for about 24 hours.
Then we roast 'em, let 'em cool again,
fry 'em up, and really render that skin down, make 'em nice and crispy.
I toast up the Cajun spices to take off some of that bitterness.
And toss 'em with our Alabama white bama-cue sauce.
For this, we're gonna do rice white vinegar,
sugar, little minced onion, roasted garlic,
cayenne, salt and pepper, ground ginger,
toasted cumin, mayonnaise to finish it off.
Some micro cilantro.
These are our dirty bird bama-cue wings.
- These wings, bro. - Dude.
You rendered that fat on those wings,
I mean, that just pulls right off the bone. That is money.
The dirty wings are by far some of the best wings I've ever had.
And then you throw in the Alabama white sauce,
adds more flavor and spice to something that's already blowing up in your mouth.
Mmm.
I just wanna be on the newsletter that says what you came out with next.
[Bobby] Butcher's block, table six.
Uh-huh.
The thing that I love about the way you cook,
you look at food as a gigantic canvas,
and then you use every color of the rainbow.
And then some. And then glitter,
and neon, and flashing lights.
But coming up,
the wings aren't the only razzle dazzle around here...
And it's a package deal, that's a heck of a meal.
Because the sauce for these shrimp...
[Bobby] Miscela Bloody Mary Cocktail Sauce.
...it might get ya, well...
- Mmm. - Whoo.
...sauced.
Mmm.
So I'm here in New Hampshire in a little town known as Raymond.
They only got about 10,000 people
and it's located right between Manchester and Portsmouth.
Now, what am I doing all the way out here you ask?
Well, I'm here to check out a joint that's scratch making
just about everything under the sun.
Steak tip in the window.
But since I was there in 2016,
my buddy Bobby the butcher,
has been taking his greatest hits all over New Hampshire,
by way of a catering truck.
Tuckin' Good Catering from Tuckaway Tavern.
- I got it, I got it. - [Hunter] That's awesome.
Give me the rundown, what's happening at Tuckaway?
[Bobby] We've blown up a little bit, no more room in the restaurant.
We decided this truck is the only way to take the show on the road.
- So if you want more business you had to build the truck? - Correct.
- Got it. - [Hunter] Wow.
All of the food items, it's some of the best in the truck business.
You get overwhelmed at like everything that's there,
you just wanna try a little bit of everything.
Of course, when we're talking about catering
and talking about customers coming to see us,
they all want what Guy had.
So next, we're gonna make the whole tuckin' farm burger.
And what is in the tuckin' farm burger?
[Bobby] A burger, fried chicken, bacon, cheese, topped with Tuck sauce.
[Guy] Get the whole barnyard here.
Fried chicken's the real deal.
Ground chuck's no slouch.
And it's a package deal, that's a heck of a meal.
[Bobby] The whole tuckin' arm and the house steak tips,
are two of our biggest sellers and have been ever since Guy visited us.
Try some house tips, teriyaki tips, and our maple bourbon tips.
Mmm. The tenderness of skirt steak,
the meatiness of flank steak,
but super tender, almost getting fillet tender.
Breakdown steak tips for Hunter, let him hear about this as I eat one.
So, yeah, steak tips are like a New England thing, I came to find out,
not everyone, typically, knows about 'em.
We vacuum marinade 'em.
So we suck all that marinade right into the meat itself.
And then tumble 'em around for about 45 minutes,
so they're nice and tender.
There is no way you could tell somebody this is not fillet.
- [Hunter] Dude. - Outrageous.
[man] If anybody handed me these steak tips,
or the shrimp cocktail blindfolded,
I would've never guessed it came from a food truck.
[woman] The shrimp was grilled so well,
crunchy on the outside and you actually get just mild smoke from the grill.
All right, tell me about the shrimp.
Grilled and chilled shrimp cocktail.
[Guy] Grilled and chilled, ah, best way.
So I did a marinade on those, about 12 hours,
with our house marinade, little bit of cilantro, lemon, roasted garlic.
Hit 'em on the grill and then immediately chilled 'em down.
- What's this? - Miscela Bloody Mary Cocktail Sauce.
So I start off with a miscela,
reduce that down by about half let some of the alcohol burn off.
Then, I add in horseradish, garlic, Worchester,
house made T1 steak sauce,
honey barbecue rub, then we're gonna let that simmer for a few minutes.
I've got some chopped celery with the leaves.
Chopped cilantro, fish sauce,
little extra umami, tomato juice, crushed California tomato,
and our ketchup, we're gonna let this chill down, ready to serve.
[Hunter] Whoo-hoo!
You get great texture on the shrimp from the grill.
The marinade, the flavor sings all the way through, but you still get shrimp.
And on top of it all, sauce is spot on.
Must be the miscela shot.
- Gotta be. - [Guy] Must be.
[man] The shrimp were fresh,
with a little bit of crispiness in there, and when you...
Ohhh, just the taste was awesome.
The cocktail sauce adds a little bit of thang.
And it compliments the grill part of the shrimp real nice.
- Congrats, buddy. - Thank you so much.
- So happy for you on so many levels. - [Hunter] Killing it.
Food's dynamite, energy's dynamite, attitude is so positive.
- You're too good to be true, buddy. - [Hunter] You're a class act.
Coming up in Columbus, Ohio...
Mmm.
...Polish food goes puck rock...
Losing my mind a little bit.
...with vegan perogies and sweet sausage.
- Only on Triple D, baby. - If it works, man.
Now, in the world of Triple D
there's two types of Triple D fans,
Triple D fans that will, well, go try a lot of joints.
And then there are the hard-core Triple D fans,
that will go anywhere, try anything, no matter what the place looks like.
[crowd cheering]
And what this place looked like back in 2017
was a tiny kitchen at the back of a punk bar.
But they outgrew that spot and opened a new place they can call their own.
I'm here in Columbus, Ohio, to check out Pierogi Mountain.
Potato cheddar pierogi for bench one.
Everyone knows Pierogi Mountain.
You can't find better Polish food in Columbus.
It's fantastic.
[Matt] Vegan schnitzel sandwich.
I'm a Pierogi Mountain diehard fan from day one.
It's different from anything we've got in Columbus
and this is Foodtown, Guy Fieri's from here.
[Guy] That's right, I was born here.
But it's these guys, Matt Majesky and Charlie Green,
who are helping make Columbus a food-centric city,
one pierogi at a time.
And where'd the recipe come from?
It was my great-grandma's recipe, she was from Poland originally.
So you thought, why not take pierogi to a punk bar.
Yeah, why not.
- Only on Triple D, baby. - If it works, man.
[server] The apple cider pot roast.
You have, like, your suits come down here,
and then you've got your punk rockers come down here.
It's an awesome mix of people.
It's got a good family vibe, you're welcome here.
Pierogi Mountain's got a menu that's got stuff for everyone. And it's constantly changing.
Two Monsieur Watt pierogi.
- We're making a vegan flaxseed dough for the... - Monsieur Watt pierogi.
We're gonna take the flaxseed, dump it in the water there,
then boil it for about two minutes.
- Can I see your tattoo. - Oh, it's a Gravy Master.
[Guy] Dude, I've seen a lot of food tattoos,
never so much the gravy bottle, awesome dude.
- And then, I have to strain it. - [Guy] We just want the gel.
- It can be a messy process sometimes. - [Guy] I see, I see.
- That's gonna work as our binder? - That is our egg replacer.
Let's make some dough.
[Matt] All-purpose flour, flax gel.
- [Guy] Ooh. - See it has egg consistency.
- Instant mash potato. - [Guy] Of course.
- Water, baking powder. - [Guy] Little salt.
[Matt] Gonna mix it for about five minutes,
then we're gonna stick it in the refrigerator for at least 15 minutes
just to let it set up.
Start making the filling.
[Matt] We got some boiled potatoes,
then we've got some al dente lentils,
onion powder, garlic powder, berbere spice.
- Losing my mind a little bit. - I like to keep it interesting.
Kosher salt, olive oil.
We're gonna let this rest overnight.
We got the Monsieur Watt done.
The biggest thing that you gotta deal with is, rolling this dough out?
Yeah. We got the vegan dough right here, gonna put that in the flour.
I'm just gonna roll it out, then we'll flour up the mold.
[Guy] One side down.
[Matt] We're gonna add our fillings.
[Guy] You get real precise with it.
You don't want air pockets through it.
You fill the cavity better than a dentist.
[Guy] So now, we roll out a sheet, lay it on top.
[Matt] Boil 'em.
[Guy] How long do they take in that water?
[Matt] They'll take about three minutes.
- [Guy] Then they go to flattop? - Yep.
Put a little water down to steam 'em, then dome 'em.
Like dumpling madness.
- [Matt] And that's all she wrote. - Yep.
Brother, it's outstanding.
The vegan dough has this awesome tenderness to it,
like a really good pasta.
The lentil's texture is outstanding.
- It's the berbere that takes it over the top. - Yep.
Vegan sour cream for the Monsieur Watt pierogi.
I like pierogi's. You have to try 'em all, 'cause they're all different.
And they're all good.
[Matt] Dealer's choice pierogi ready.
[man] I usually get the dealer's choice,
six different pierogis of whatever they think I would like, and I always do.
Everything's from scratch, obviously, they make the pierogis,
they make their own sausages.
[Matt] Apple juniper sausage and sauerkraut.
- One of my favorites is, the apple juniper sausage. - It's terrific.
The first thing we're gonna do for the apple juniper sausage is,
grind up the pork butt.
Kosher salt, garlic powder, ground black pepper,
white pepper, freshly ground juniper, brown sugar, some eggs,
apple sauce, dehydrated apple rings, that are finely chopped.
Gonna add some ice water.
Take it over to the mixer and let it go for about 3 minutes.
We're gonna fill up the sausage stuffer.
I'm gonna cut 'em apart and then they'll be ready to poach.
Put it down with a little bit of oil.
Put a pierogi down.
Let those brown up.
Gonna put a little sauerkraut down too.
Little mustard, and finish it with sour cream.
Apple juniper sausage and two pierogi-roskei.
It's a nice mild sausage, little bit of sweetness from that apple.
The juniper adds an element of freshness to it
and the fact that it's all homemade.
You know, they really put a lot of love into their food.
[Matt] Three potato cheddar pierogi.
I want a spaghetti and meatball pierogi.
I did have a pepperoni pizza pierogi.
Ah, then you just took my idea. That's fine, Matt!
After Guy visited we pushed forward,
and, you know, built this place.
The new Pierogi Mountain is amazing.
[woman] You know, it started out as a punk bar and I feel like now,
it feels more like just a very comfortable place to be.
Enjoy, guys.
If it's funky I'll find it.
- I haven't come up with what this is one is yet. - [Matt laughing]
-Congratulations. You're gonna love this guy. -Thanks, man.
And up next in New Jersey...
All right, Joe, order's up.
...and Italian eatery cranking out pizza...
There are so many different varieties that you can choose from.
...pasta...
- Outstanding. Delicious. - Thank you.
...and Grandma pie.
Table four, ready to go.
It's just frigging over the top. [chuckles]
I'm here at Northfield, New Jersey, they call this the "Gateway to the Shore."
Now, we're right here on Route 9,
that goes from North Jersey all the way down to Cape May.
And that's where I found this little pizza place back in 2015.
And no worries, because it's still right here.
This is Carluccio's.
Margherita for table four is up.
Whenever you walk in to Carluccio's you feel like you're sitting in Italy.
From pastas to pizzas, it's amazing.
[man] They're making stuff the old-fashioned way from scratch.
Makes the food better, plain and simple.
[woman] When I first saw Carlo on Triple D I was so proud,
'cause this is our hometown pizzeria.
[Guy] And home to owner, Carlo Citera,
but, obviously, not his first one.
- I can tell from your accent, you're from Michigan. - Yes.
Right down in Michigan.
[Italian accent] Right down in Michigan, that's right.
Yeah, come from Salerno down in Italy.
Order's up.
The pizzas here are wonderful,
there are so many different varieties that you can choose from.
Famous Grandma pie.
Grandma's is my favorite pie, for sure.
You're known for the Grandma pie.
- It was a recipe given to me from... - Better be from your Grandma.
[Carlo] So we're making the Grandma sauce.
Little extra virgin olive oil, then we got the basil,
chopped garlic,
- anchovies. - I like the way this is rolling.
- [Carlo] And then we blend. - Okay.
So we're gonna mix the slurry into our San Marzano tomato.
Black pepper,
salt,
- refined sugar. - Okay.
[Carlo] Whisk it.
- [chuckles] - Mmm!
- Sizzling pan, just oil a little bit. - Okay.
We gotta get that ball of dough, stretch it, we just add our mozzarella.
You throw it on there, I'll eat it.
So now, we just add our Grandma sauce, but we make little spots.
More mozzarella, basil, oregano.
We add a little bit of chopped, fresh mozzarella.
Final touch, extra virgin olive oil and basil mixed.
We go in the regular brick oven.
[Guy] Okay.
That's not screaming hot.
Look at that.
It's a cross between a really nice light
- Neapolitan pizza and a little focaccia. - Yes.
- Outstanding. Delicious. - Thank you.
Grandma's pizza, table three, it's ready.
[Carlo] We would do, like, 50-60 pies a day.
Now we do, like, 300-400 Grandma pies a day.
Carlo has the original Grandma pizza that, kinda, shot him to stardom,
but then we comes out and he's got these flatbreads.
We're gonna make a nice flatbread di Parma.
With prosciutto, arugula, tomatoes, shaved parmesan, it's one of my favorites.
Starting by stretching the dough.
We make it with fresh mozzarella, no sauce.
The coal fire oven runs up to 850-900 degrees, cooks in a minute.
Now it's ready.
Fresh arugula, prosciutto di Parma,
shaved parmesan, cherry tomatoes,
and the final touch of the extra virgin olive oil.
And this is, di Parma flatbread pizza.
[man] Do the Parma flatbread.
[woman] The di Parma flatbread is amazing,
with the fresh prosciutto on it, it's absolutely delicious.
Everything has its own unique flavor,
and when you come in you can try something different every time.
- People gotta love you. - Yes.
Come in, get a slice, get a whole pie, get pasta.
Gnocchi carbonara coming up.
You come here for the pizza, but then you find out the other things.
Stuffed gnocchi with burrata table four, is up.
I had the stuffed gnocchi with sausage and burrata,
really smooth and silky, just to die for.
[Carlos] Now, we make a stuffed gnocchi with burrata and sausage.
Extra virgin olive oil, sausage,
heavy cream, pesto sauce, cherry tomatoes,
parmesan-Reggiano.
We'll let it reduce.
And now, we're gonna boil our gnocchi.
We do 10-12 into an order.
Once it starts to float, we know they're ready to go into the sauce.
We add a little bit of parmesan-Reggiano, shaved parmesan,
and now we add our burrata, chopped tomato.
This is stuffed gnocchi with burrata.
Gnocchi burrata.
Light, and delicious, and fluffy. Not a heavy pasta dish at all.
[man] It's very hearty. It's kinda filling.
You put that pesto sauce on it and it's just frigging over the top. [chuckles]
I need a stuffed gnocchi with burrata and a flatbread di Parma.
This is an institution in South Jersey.
People come from a long way to come to this place.
It's jammed for a good reason, there's always people coming here
because the food's always great.
Since Guy came we opened up another pizzeria inside the Bally's Casino,
where Guy Fieri has a restaurant, we're doing really good.
I mean, it's gotta be packed. How you get in here?
I come at 2:00 o'clock.
If you're coming for dinner you get here at 2:00.
That's my motto, you wanna get in for lunch? Come at 10:00.
Triple D classic, Monsieur Watt pierogi.
- Enjoy. - We're doing okay on beverages?
That's it for this road trip, but don't you worry.
Mario, I have a famous pizza for Guy Fieri.
We've got plenty more joints to look back on all over the Triple D Nation.
One of your people were just asking out there
if they could have, they got you.
We'll see ya later, Bobby.
-[Hunter] Go, go, go, go! -Really, it's been awesome. We'll see ya soon.
Guys! Guys, I need that for catering!
[Guy] No, no, no, no you don't want this. We already touched it.
All right, all right.