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00:00:01,467 --> 00:00:02,843
Hey there, I'm Guy Fieri
and we're rolling out,
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00:00:02,867 --> 00:00:06,400
looking for America's greatest
Diners, Drive-Ins, and Dives.
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00:00:07,400 --> 00:00:08,243
This trip...
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00:00:08,267 --> 00:00:09,400
What is this?
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00:00:09,467 --> 00:00:10,300
We're heading east...
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00:00:10,367 --> 00:00:11,443
Bring the whole family down.
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00:00:11,467 --> 00:00:12,643
For Southern comfort...
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00:00:12,667 --> 00:00:14,100
Bite after bite, dynamite.
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00:00:14,166 --> 00:00:15,300
And savory seafood.
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00:00:15,367 --> 00:00:17,242
Hooked, in boat, okay, eat.
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00:00:17,266 --> 00:00:19,943
There's a buzz worthy spot
in North Carolina.
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- That's good, thanks a lot.
- [laughing]
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Smoking barbecue served up
in New Hampshire.
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00:00:24,967 --> 00:00:26,142
I didn't see it coming.
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00:00:26,166 --> 00:00:28,042
And a historic house
in Florida...
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00:00:28,066 --> 00:00:29,343
This is like a step back
in time.
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00:00:29,367 --> 00:00:31,000
Topping their chops with a shot.
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There ya go, point.
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00:00:34,066 --> 00:00:38,100
That's all right here,
right now, on Diners,
Drive-Ins, and Dives.
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00:00:51,100 --> 00:00:52,743
So I'm here
in Ormond Beach, Florida.
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00:00:52,767 --> 00:00:54,266
You've been
to Ormond Beach, Florida.
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00:00:54,800 --> 00:00:56,042
You... Oh!
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It's, uh, about 10 minutes
north of Daytona Beach.
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00:00:58,767 --> 00:01:00,200
Everybody knows Daytona Beach.
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00:01:00,266 --> 00:01:02,146
I mean,
you think Spring break,
you think NASCAR.
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00:01:03,266 --> 00:01:06,600
Well, do you think
really great Southern food
that's been chefed up?
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00:01:06,667 --> 00:01:08,343
Well, you will after you
check out this joint,
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{\an8}this is Rose Villa
Southern Table and Bar.
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{\an8}Got a lot of tickets
coming in, let's get
this food out.
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00:01:12,667 --> 00:01:16,543
{\an8}This is really the jewel
and the centerpiece
of our downtown.
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- Shrimp and grits.
- It's just leagues above
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00:01:19,567 --> 00:01:21,343
whatever else
you can find around.
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00:01:21,367 --> 00:01:24,142
[Guy] Which is pretty much
what business partners
Pat Sullivan
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00:01:24,166 --> 00:01:26,843
and Sylvia Herrera
are going for.
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What differentiates it
from everybody else?
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{\an8}- It's better. [chuckles]
- There ya go, point.
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[Sylvia] You know,
Southern inspired
with French influence.
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Bourbon porkchop
going in the window.
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00:01:36,000 --> 00:01:38,743
Mom always made
porkchops and apple sauce,
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00:01:38,767 --> 00:01:41,343
and Sylvia
has put a twist on that,
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00:01:41,367 --> 00:01:44,000
and turned it into
an adult dish for me.
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The bourbon glaze
is fantastic, it has a sweet
tangy flavor to it.
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00:01:49,266 --> 00:01:51,343
- What are we making first?
- Bourbon barbecue porkchops.
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00:01:51,367 --> 00:01:56,042
So we're gonna make the brine,
salt, brown sugar, water,
and then we add the root beer.
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00:01:56,066 --> 00:01:58,743
- So bone-in chop.
- [Sylvia] Let these brine
for at least 24 hours.
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00:01:58,767 --> 00:02:00,643
- What's next?
- [Sylvia] The bourbon
barbecue sauce.
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00:02:00,667 --> 00:02:01,667
-[Guy] I got ya,
-Ketchup,
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00:02:02,166 --> 00:02:04,242
brown sugar,
apple cider vinegar,
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00:02:04,266 --> 00:02:05,943
- bourbon.
- Good amount there.
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00:02:05,967 --> 00:02:07,743
- [both] Molasses.
- [Sylvia] Root beer,
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00:02:07,767 --> 00:02:11,100
coffee, Worcestershire,
granulated garlic,
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00:02:11,166 --> 00:02:13,000
granulated onion, chili powder.
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00:02:13,066 --> 00:02:14,500
- Mustard and...
- cayenne.
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00:02:14,567 --> 00:02:16,543
- [Guy] How much
is that gonna reduce by?
- About a third.
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00:02:16,567 --> 00:02:18,943
Barbecue sauce is done,
what is this getting
served with by the way?
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I do a tree fruit chutney.
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And what tree fruit
do we have today?
Tell us about it.
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[Sylvia] Diced peaches,
apples, sun dried cranberries,
garlic,
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00:02:26,367 --> 00:02:28,200
- ginger.
- Ginger, nice call.
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[Sylvia] Apple cider vinegar,
sugar, lemon juice.
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- Here we go.
- Red pepper flakes,
dried mustard,
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turmeric, ground coriander,
and a little cinnamon,
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Can't have a chutney
without some cinnamon.
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- We'll let this cook down
how long?
- Ten to 15 minutes.
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- What else are we gonna make?
- Goat cheese grits.
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So, I do half water,
half milk, and we will add
our grits.
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Cook them down with butter,
and our heavy cream,
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- goat cheese,
and salt to finish them.
- Fantastic.
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00:02:51,667 --> 00:02:54,100
So we're gonna take one of
our porkchops
out of the brine.
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Then, what we're gonna do
is we're gonna make
this house seasoning.
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- [Guy] Okay.
- Sugar.
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00:02:57,367 --> 00:02:59,042
- Not salt?
- I mean, salt.
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- Oh!
- [Sylvia chuckles]
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00:03:00,133 --> 00:03:01,933
- Granulated garlic.
- You scared me to death!
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00:03:03,100 --> 00:03:06,242
Ground pepper,
granulated onion,
and ground thyme.
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00:03:06,266 --> 00:03:09,000
- Oil our chop, season it.
- [Guy] Grill it.
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00:03:09,066 --> 00:03:10,376
And when it flat tops,
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- is when you're gonna glaze
the barbecue sauce on it?
- Yep.
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00:03:12,467 --> 00:03:16,142
So now we're gonna
plate this up, we've got our
goat cheese grits right here.
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Put on our porkchop.
Token vegetables.
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- Token.
- Tree fruit chutney,
little bit of chive oil.
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[Guy] The chutney
is the kiss here.
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00:03:26,867 --> 00:03:28,142
The chop itself is great.
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It's tender,
it's got great flavor in it,
but...
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00:03:32,367 --> 00:03:35,142
the sweetness and a bit
of the acidity
from the chutney,
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00:03:35,166 --> 00:03:37,976
richness of the chop,
with a good sear on that,
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00:03:38,000 --> 00:03:41,142
and then the tang
of the goat cheese grits.
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00:03:41,166 --> 00:03:43,242
I mean, the medley
of what you put together,
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00:03:43,266 --> 00:03:45,066
when you get that perfect bite
of all three.
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- Dynamite.
- [server] The bourbon
barbecue porkchop.
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The only thing I like better
than drinking bourbon,
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00:03:52,567 --> 00:03:53,976
is eating food
cooked with bourbon.
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00:03:54,000 --> 00:03:56,300
It just provides
such a richness.
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00:03:56,367 --> 00:03:58,500
- How's the porkchop?
- Really, really good.
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00:03:58,567 --> 00:03:59,843
[Guy] So how did you
find the place?
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00:03:59,867 --> 00:04:01,947
[woman] I knew the gentleman
who was redecorating it,
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00:04:02,467 --> 00:04:04,700
and it was just fascinating.
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00:04:06,867 --> 00:04:10,042
{\an8}1901, Henry Flagler
built the house as a place
for him and his friends
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{\an8}to hang out while
they were passing through
on the railroads.
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00:04:12,967 --> 00:04:15,543
In 2006,
a local businessman
bought the building
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00:04:15,567 --> 00:04:17,400
and turned it into
what you see today.
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00:04:17,467 --> 00:04:19,543
This is like
a step back in time.
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A lot of history here,
it's a good place to come
and enjoy a meal.
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Bouillabaisse working hard.
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00:04:24,367 --> 00:04:25,576
- Sir, what're you having?
- The bouillabaisse.
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00:04:25,600 --> 00:04:27,543
- The bouillabaisse,
what'd you think?
- It's awesome.
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00:04:27,567 --> 00:04:30,743
We're a half a mile
from the ocean and she's using
all the fresh seafood.
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Melts in your mouth.
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00:04:32,266 --> 00:04:34,076
- Gonna make the bouillabaisse?
- Yeah, we're making
the bouillabaisse.
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We're making a tomato
fennel saffron broth,
Vidalia onions,
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00:04:37,567 --> 00:04:40,800
shallots, chopped garlic,
shaved fennel, leeks.
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00:04:40,867 --> 00:04:42,142
- Sweat that down.
- [Guy] 'Kay.
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[Sylvia] Tarragon,
fresh parsley, rosemary,
saffron threads.
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00:04:45,867 --> 00:04:47,976
And we de-glaze
with some lemon juice,
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00:04:48,000 --> 00:04:50,543
white wine, anisette,
little bit of water.
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00:04:50,567 --> 00:04:53,142
- [Guy] 'Kay.
- Chopped tomatoes,
tomato juice,
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- salt and pepper.
- [Guy] All right.
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Once it comes up to a boil,
we simmer it
for about 15 minutes.
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00:04:57,166 --> 00:04:59,142
So the fennel broth is done,
what's our next one?
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We'll make the roux,
pacia peppers, orange zest,
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00:05:02,266 --> 00:05:04,443
smoked paprika, cayenne pepper.
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00:05:04,467 --> 00:05:07,242
- stocks of bread,
gives it a little moistness.
- And a little mayo.
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00:05:07,266 --> 00:05:08,976
Blend this up
and we're good to go.
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00:05:09,000 --> 00:05:09,977
[Guy] All right, Chef.
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00:05:10,001 --> 00:05:12,643
Olive oil,
little bit of garlic,
scallops,
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00:05:12,667 --> 00:05:15,643
shrimp, fresh grouper pieces,
salt and pepper.
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00:05:15,667 --> 00:05:18,900
De-glazing with white wine,
little bit of potato.
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00:05:20,567 --> 00:05:21,867
- Because it's French.
- Hang on.
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00:05:22,967 --> 00:05:24,743
Little bit of potato.
[chuckles]
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00:05:24,767 --> 00:05:28,543
Black mussels,
our tomato fennel broth,
little butter.
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00:05:28,567 --> 00:05:29,743
[Guy] What herbs
do we have in here?
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[Sylvia] Rosemary, thyme,
sage, parsley, fresh tarragon.
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Plate this,
we got our crostini's
right up here.
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Roux, little more
fresh herbs right on top.
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00:05:39,567 --> 00:05:43,300
Okay, so, does the rest
of my family show up to eat
this with me now?
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It's just dynamite, I mean,
it's really balanced.
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- I love the potato in there.
- [Sylvia chuckles]
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00:05:52,867 --> 00:05:55,443
Seafood is cooked perfectly.
Good amount of fennel.
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00:05:55,467 --> 00:05:57,843
The roux
is the piece de resistance.
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00:05:57,867 --> 00:05:58,867
It is just...
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00:05:59,767 --> 00:06:01,000
bite after bite, dynamite.
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00:06:02,567 --> 00:06:04,142
Bouillabaisse, table 202.
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00:06:04,166 --> 00:06:06,343
It's bold and it's engulfing.
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00:06:06,367 --> 00:06:09,100
The red sauce
is absolutely perfect.
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00:06:09,166 --> 00:06:10,943
It's very delicious.
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00:06:10,967 --> 00:06:12,343
Fried chicken in the window.
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00:06:12,367 --> 00:06:14,800
If you say you're gonna do
Southern food, got the goods?
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- Oh, it's got the goods.
- I love this place.
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00:06:16,867 --> 00:06:20,200
You hope when you pull up
to this building that the food
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00:06:20,266 --> 00:06:22,900
is gonna backup
how cool the building looks,
well done.
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00:06:25,800 --> 00:06:28,142
Up next,
in Atlantic Beach,
North Carolina...
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00:06:28,166 --> 00:06:29,166
And there's more.
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00:06:29,200 --> 00:06:31,000
A funky spot
with a crazy name...
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00:06:31,467 --> 00:06:32,827
It started
with a knock-knock joke.
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00:06:32,867 --> 00:06:34,843
Putting out a serious menu.
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00:06:34,867 --> 00:06:36,166
{\an8}It's great.
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00:06:42,367 --> 00:06:45,142
So, I'm here in beautiful
Atlantic Beach,
North Carolina.
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I'm here for a family reunion.
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00:06:46,767 --> 00:06:48,743
Heard about this restaurant
that's got a funny name
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00:06:48,767 --> 00:06:51,076
that's right down the road
from where we're staying.
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00:06:51,100 --> 00:06:53,142
So, I thought,
while the family
was at the beach,
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I'd kinda sneak away
and check the joint out.
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The only problem is,
I think I might
have been followed.
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- Are you guys hungry?
- [group] Yeah!
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00:07:00,767 --> 00:07:02,166
This is Amos Mosquito's.
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00:07:06,066 --> 00:07:07,643
{\an8}Firing a scallop scallop.
167
00:07:07,667 --> 00:07:09,107
Amos Mosquito's has,
without a doubt,
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00:07:09,667 --> 00:07:12,300
the freshest seafood
on the island.
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00:07:12,367 --> 00:07:15,543
- Your shrimp and grits.
- One of our favorite
places to eat.
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00:07:15,567 --> 00:07:17,443
[Guy] And chef and owner,
Hallock Howard,
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00:07:17,467 --> 00:07:18,943
along with her husband, Sandy,
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00:07:18,967 --> 00:07:20,543
and business partner,
Dave Brumley,
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00:07:20,567 --> 00:07:23,543
has turned this into
a long-time community staple
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00:07:23,567 --> 00:07:26,142
with her comfort costal cuisine.
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00:07:26,166 --> 00:07:28,500
We get three different types
of fresh fish everyday.
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00:07:28,567 --> 00:07:31,443
{\an8}In addition to that,
there's shrimp, oyster,
scallops.
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00:07:31,467 --> 00:07:34,142
{\an8}But we also have something
for everybody.
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00:07:34,166 --> 00:07:36,900
There's steak,
chicken, porkchops.
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00:07:36,967 --> 00:07:38,247
Southern fried porkchops are up!
180
00:07:38,367 --> 00:07:41,200
I really like
their Southern
fried porkchops,
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00:07:41,266 --> 00:07:43,142
it's juicy, tasty.
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00:07:43,166 --> 00:07:46,300
And then the tasso gravy
is delicious.
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00:07:46,367 --> 00:07:48,242
- So what are we gonna
make today, Chef?
- Tasso gravy.
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00:07:48,266 --> 00:07:49,643
It's gonna go on our
fried porkchops.
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00:07:49,667 --> 00:07:52,643
First of all is butter,
tasso ham, flour in.
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00:07:52,667 --> 00:07:55,976
- With a spoon from,
like, the medieval times.
- [Hallock chuckles]
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00:07:56,000 --> 00:07:58,843
So we've made a roux,
I'm gonna add chicken stock.
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00:07:58,867 --> 00:08:00,643
- [Guy] Let this thicken up.
- Heavy cream.
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00:08:00,667 --> 00:08:02,076
Salt, white pepper.
190
00:08:02,100 --> 00:08:04,843
- And we're just gonna
let that come to a simmer.
- Simmer down, now.
191
00:08:04,867 --> 00:08:07,343
And we'll finish it
with parsley.
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00:08:07,367 --> 00:08:09,007
So we're got the pork loin
all cleaned up.
193
00:08:10,066 --> 00:08:11,843
And we cut three ounce chops.
194
00:08:11,867 --> 00:08:13,643
Tenderize this,
what are we gonna
dredge it in?
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00:08:13,667 --> 00:08:15,743
Flour, paprika, salt.
196
00:08:15,767 --> 00:08:18,700
- [Guy] Fresh cracked
black pepper.
- Mustard, cayenne.
197
00:08:18,767 --> 00:08:20,843
- Onion...
- Powder, and oregano.
198
00:08:20,867 --> 00:08:23,227
So we're gonna go
from the seasoned flour,
to the buttermilk,
199
00:08:23,266 --> 00:08:25,586
to the season flour,
to the buttermilk,
to the season flour.
200
00:08:26,100 --> 00:08:28,800
No. Put it in
the seasoned flour.
201
00:08:28,867 --> 00:08:30,643
Into the buttermilk, then...
202
00:08:30,667 --> 00:08:32,400
- That's the dry hand.
- The dry hand.
203
00:08:32,467 --> 00:08:34,743
- Now you went back in there
with the wet hand!
- Oh, gosh!
204
00:08:34,767 --> 00:08:37,242
- Cut!
- You're cut? Medic!
205
00:08:37,266 --> 00:08:40,242
- And we're pan frying this
or we deep frying this?
- [Hallock] Deep frying it.
206
00:08:40,266 --> 00:08:41,943
And the potatoes,
walk me through the mash.
207
00:08:41,967 --> 00:08:44,042
[Hallock] We steam 'em,
then we add cream,
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00:08:44,066 --> 00:08:47,443
half-and-half, butter, salt,
pepper, and mash 'em up.
209
00:08:47,467 --> 00:08:49,200
- [Guy] That's it.
- Porkchops,
210
00:08:49,266 --> 00:08:51,843
mashed potatoes,
sauteed spinach.
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00:08:51,867 --> 00:08:54,343
[Guy] Two of the I need to go
jog down the beach.
212
00:08:54,367 --> 00:08:57,443
- And...
- And more of I need to go
jog down the beach.
213
00:08:57,467 --> 00:09:00,066
Tasso gravy.
I'm not gonna
fit back in that car.
214
00:09:03,467 --> 00:09:05,543
If I was around this
on a regular basis
215
00:09:05,567 --> 00:09:08,087
- I'd be doing this show
in a covered wagon.
- [Hallock laughing]
216
00:09:09,967 --> 00:09:12,667
[Guy] The pork is so tender
it eats like pork tenderloin.
217
00:09:13,767 --> 00:09:15,743
Gravy is dynamite.
Mashed potatoes
are spot on.
218
00:09:15,767 --> 00:09:17,100
That is a great intro.
219
00:09:17,166 --> 00:09:18,543
Southern fried porkchop.
220
00:09:18,567 --> 00:09:20,900
As a kid, we would come
to Morehead City,
221
00:09:20,967 --> 00:09:23,300
where my Mammy
and Gramps live,
right across the water.
222
00:09:23,367 --> 00:09:24,543
And we'd come to Atlantic Beach
223
00:09:24,567 --> 00:09:26,700
and my first cousins,
we would all be there.
224
00:09:26,767 --> 00:09:29,142
So now we're all here
for a family reunion, again.
225
00:09:29,166 --> 00:09:31,443
- Everybody else having seafood
and you get porkchops.
- I love it.
226
00:09:31,467 --> 00:09:32,810
Spices come together.
227
00:09:32,834 --> 00:09:35,300
Gravy adds some great flavor,
very crispy with
the porkchops.
228
00:09:35,367 --> 00:09:37,400
Pork belly tacos for table 12.
229
00:09:37,467 --> 00:09:39,227
You never have a bad meal
at Amos Mosquito's.
230
00:09:39,467 --> 00:09:41,343
I've never seen anybody
celebrate mosquitos.
231
00:09:41,367 --> 00:09:44,400
We knew we wanted
the restaurant to be decorated
like the outdoors,
232
00:09:44,467 --> 00:09:46,242
and someone mentioned skeeters.
233
00:09:46,266 --> 00:09:47,543
Skeeters sounds like a bar.
234
00:09:47,567 --> 00:09:49,900
Right. So, Amos Mosquito's.
235
00:09:49,967 --> 00:09:52,700
{\an8}Which is a knock-knock joke
when she was a little girl.
236
00:09:52,767 --> 00:09:54,242
{\an8}- So knock-knock.
- Who's there?
237
00:09:54,266 --> 00:09:55,600
- Amos.
- Amos who?
238
00:09:55,667 --> 00:09:57,242
A mosquito.
239
00:09:57,266 --> 00:10:01,543
But she would always say,
Amos mosquito
instead of a mosquito.
240
00:10:01,567 --> 00:10:02,444
Wow!
241
00:10:02,468 --> 00:10:03,976
Crabcake in the window,
pick it up.
242
00:10:04,000 --> 00:10:06,543
Chef Hallock is awesome,
she's very creative.
243
00:10:06,567 --> 00:10:09,287
Still don't understand why
you named the restaurant
what you named it.
244
00:10:09,367 --> 00:10:10,743
But don't go anywhere,
when we come back she's...
245
00:10:10,767 --> 00:10:13,247
{\an8}I don't know what else
she's gonna do,
but the food's delicious.
246
00:10:15,500 --> 00:10:17,343
{\an8}- Where did you parents come up
with Hallock as a name?
- It's a family name.
247
00:10:17,367 --> 00:10:18,976
{\an8}So when you went to Disney,
never got one of
the license plates?
248
00:10:19,000 --> 00:10:22,100
{\an8}- No.
- When you're name is Guy,
you never got one.
249
00:10:24,100 --> 00:10:27,042
Welcome back,
Triple D hanging out
at Amos Mosquito's.
250
00:10:27,066 --> 00:10:30,076
Here's this funky little place
it started with
a knock-knock joke.
251
00:10:30,100 --> 00:10:32,400
But folks in Atlantic Beach,
North Carolina,
252
00:10:32,467 --> 00:10:34,600
take their food here seriously.
253
00:10:34,667 --> 00:10:38,076
I don't think
you'll find any seafood
on this island any fresher
254
00:10:38,100 --> 00:10:39,540
than what you get
at Amos Mosquito's.
255
00:10:39,967 --> 00:10:41,376
Shrimp, pick it up.
256
00:10:41,400 --> 00:10:44,000
One of my favorites
is the shrimp, I just love
the spiciness of it.
257
00:10:44,567 --> 00:10:45,743
[woman] It doesn't matter
if you're hungry or not,
258
00:10:45,767 --> 00:10:48,343
it's good enough
to eat the entire plate.
259
00:10:48,367 --> 00:10:51,743
- Now what are we into, Chef?
- Now we are gonna make
sauce for our shrimp.
260
00:10:51,767 --> 00:10:53,343
- Okay. Got it.
- Orange juice,
261
00:10:53,367 --> 00:10:56,042
- sugar.
- You know it's a beach
over there, right?
262
00:10:56,066 --> 00:10:57,500
- Yeah.
- It is swimsuit season.
263
00:10:57,567 --> 00:11:01,700
Water, sambol, soy sauce,
rice wine vinegar, ginger,
264
00:11:01,767 --> 00:11:03,743
- xanthan gum, okay...
- Xanthan gum,
oh, to tighten it up.
265
00:11:03,767 --> 00:11:06,076
- When we sprinkle it in,
we immersion blend it.
- [Guy] Got it!
266
00:11:06,100 --> 00:11:07,743
We're gonna make
cilantro lime vinaigrette.
267
00:11:07,767 --> 00:11:10,900
{\an8}This will go with the dressing
on the pineapple slaw.
268
00:11:14,767 --> 00:11:16,242
{\an8}- There we go.
- There you go, chef.
269
00:11:16,266 --> 00:11:21,242
{\an8}Grate a little lime zest,
scallions, shallots,
Dijon mustard, lime juice,
270
00:11:21,266 --> 00:11:23,142
- rice wine vinegar.
- [Guy] All right, hit it!
271
00:11:23,166 --> 00:11:28,500
- And then, salt, cilantro,
and drizzle in the oil.
- [Guy] More xanthan gum.
272
00:11:29,467 --> 00:11:30,643
That's delicious!
273
00:11:30,667 --> 00:11:32,643
- But we're not done
with it, yet.
- And there's more.
274
00:11:32,667 --> 00:11:34,643
We are going to make
pineapple slaw.
275
00:11:34,667 --> 00:11:39,343
Cabbage, diced pineapple,
cilantro, diced red bell
peppers, scallions,
276
00:11:39,367 --> 00:11:41,600
And then the dressing
in the name of science.
277
00:11:42,867 --> 00:11:44,000
That's good! Thanks, a lot!
278
00:11:45,367 --> 00:11:47,142
- Okay, fry the shrimp?
- [Hallock] Yep!
279
00:11:47,166 --> 00:11:50,667
Sauce, sesame seeds,
chopped parsley, all right.
280
00:11:52,567 --> 00:11:54,900
You could toss
a beach ball
in that sauce.
281
00:11:54,967 --> 00:11:59,643
But that slaw... I can't
get it in my face fast enough.
282
00:11:59,667 --> 00:12:02,800
Once you get the slaw
in the bite, and you get
the hot and the cold,
283
00:12:02,867 --> 00:12:04,643
and the spicy and the creamy,
284
00:12:04,667 --> 00:12:05,743
delicious!
285
00:12:05,767 --> 00:12:07,242
Shrimp goin' in the fryer!
286
00:12:07,266 --> 00:12:09,066
What do you think
of the shrimp, Mom?
287
00:12:09,100 --> 00:12:12,420
Shrimp is my favorite thing
in the world, and coleslaw,
I've never made it like this.
288
00:12:12,467 --> 00:12:14,142
- I love this.
- Well, I have all the recipes,
289
00:12:14,166 --> 00:12:15,976
- I just stole them from Chef
Hallock, so don't worry.
- So good.
290
00:12:16,000 --> 00:12:20,142
She just puts a certain twist
on the food that
you don't see in other places.
291
00:12:20,166 --> 00:12:21,800
[woman] Southwest style tuna.
292
00:12:21,867 --> 00:12:25,976
The tuna is always fresh,
it's garnished
with corn, avocado,
293
00:12:26,000 --> 00:12:27,843
it's one of our favorites.
294
00:12:27,867 --> 00:12:30,867
I was on my way
out the door, but I can't
get my family to leave.
295
00:12:32,367 --> 00:12:34,543
I figured we'd come
back in here, you'd make
me one more dish,
296
00:12:34,567 --> 00:12:37,743
because you had
me at tuna with...
What do we have here?
297
00:12:37,767 --> 00:12:39,300
Black bean cake and a...
298
00:12:39,367 --> 00:12:41,343
Avocado and Merson corn
Pico de Gallo.
299
00:12:41,367 --> 00:12:43,142
- That's my middle name.
- That's a long middle name.
300
00:12:43,166 --> 00:12:44,566
Yeah, it's... Well,
it's hyphenated.
301
00:12:45,100 --> 00:12:46,242
What's in the black bean cake?
302
00:12:46,266 --> 00:12:49,800
[Hallock] Black beans,
pimentos, cilantro, scallion,
303
00:12:49,867 --> 00:12:52,400
bound with a little bit
of corn bread muffin mix.
304
00:12:52,467 --> 00:12:54,976
- Corn bread muffin mix
is a binder?
- Yes.
305
00:12:55,000 --> 00:12:57,543
- Cumin, salt,
black pepper...
- Love it!
306
00:12:57,567 --> 00:13:00,500
Then we add
the chipotle, pimento puree.
307
00:13:00,567 --> 00:13:02,042
[Guy] And the blackening spice?
308
00:13:02,066 --> 00:13:07,900
Paprika, black pepper,
cayenne, salt, thyme,
oregano, garlic powder...
309
00:13:07,967 --> 00:13:09,643
- [Guy] Got it.
- How do you like
your tuna cooked?
310
00:13:09,667 --> 00:13:12,042
Rare. Hooked,
in boat, okay, eat.
311
00:13:12,066 --> 00:13:14,000
What's in this concoction,
red pepper emulsion?
312
00:13:14,967 --> 00:13:19,166
Crushed red bell peppers,
chipotle peppers,
black pepper and salt.
313
00:13:20,100 --> 00:13:21,543
- A little bit a oil.
- All right, chef.
314
00:13:21,567 --> 00:13:26,443
Black bean cake goes first,
rare tuna, avocado,
roasted corn,
315
00:13:26,467 --> 00:13:29,100
- roasted red bell
pepper emulsion.
- There you go.
316
00:13:32,166 --> 00:13:33,743
You just went fine dining on me
317
00:13:33,767 --> 00:13:36,100
with a fat tuna steak,
perfectly cooked.
318
00:13:36,166 --> 00:13:40,000
The red bell pepper emulsion
is delicious. It's a little
surprising, but you need it.
319
00:13:41,567 --> 00:13:43,343
It's that little acid
that carries this.
320
00:13:43,367 --> 00:13:46,407
But the thing that
I'm trippin' on is the black
bean cake with the muffin mix.
321
00:13:49,266 --> 00:13:50,266
It's great!
322
00:13:51,767 --> 00:13:52,744
That's a dynamite dish.
323
00:13:52,768 --> 00:13:54,300
Southwest tuna, pick it up!
324
00:13:54,367 --> 00:13:55,743
Just fantastic flavors.
325
00:13:55,767 --> 00:13:56,700
Melts in your mouth.
326
00:13:56,767 --> 00:13:57,800
Meatloaf ready!
327
00:13:57,867 --> 00:13:58,744
I eat here at least once a week.
328
00:13:58,768 --> 00:14:00,343
It's just the perfect
spot to be at.
329
00:14:00,367 --> 00:14:03,266
You got all ends
a the spectrum, and you're
a great chef, well done!
330
00:14:05,467 --> 00:14:09,543
Comin' up, Texas-style
barbecue, up in North
Conway, New Hampshire...
331
00:14:09,567 --> 00:14:10,444
Wham-bam!
332
00:14:10,468 --> 00:14:12,242
Dressin' up empanadas...
333
00:14:12,266 --> 00:14:13,700
It is dynamite!
334
00:14:13,767 --> 00:14:15,327
And givin' an old
standard, new life.
335
00:14:16,467 --> 00:14:18,600
{\an8}Not just another pretty face,
look at this guy.
336
00:14:26,400 --> 00:14:28,343
So I'm here in North Conway,
New Hampshire.
337
00:14:28,367 --> 00:14:29,700
Now, this area's
known for a lot.
338
00:14:29,767 --> 00:14:31,543
You know, in the winter,
it's all about the skiing,
339
00:14:31,567 --> 00:14:34,543
and, well, in the summer,
it's the kayak and rafting
down the river.
340
00:14:34,567 --> 00:14:36,643
And then in the fall,
well, you know, you get
your leaf peepers,
341
00:14:36,667 --> 00:14:38,743
and your... you know,
your leaf peepers.
342
00:14:38,767 --> 00:14:40,743
The people that are here
to see the foliage,
343
00:14:40,767 --> 00:14:42,443
they say the spectrum
of colors is amazing!
344
00:14:42,467 --> 00:14:44,900
But I digress, I'm here
to check out a joint,
345
00:14:44,967 --> 00:14:48,242
where they came up here
for the skiing, to brew beer
and to smoke meats.
346
00:14:48,266 --> 00:14:51,027
And, well, they've been
doin' it for 22 years, so
I gotta check it out.
347
00:14:51,100 --> 00:14:53,100
This is Moat Mountain
Smokehouse and Brewery.
348
00:14:53,800 --> 00:14:55,743
Firing Thai chicken pizza!
349
00:14:55,767 --> 00:14:58,443
{\an8}After a long day
of skiing or hiking, it's
just real good comfort food.
350
00:14:58,467 --> 00:15:00,343
{\an8}Takin' out brisket!
Slicin', now!
351
00:15:00,367 --> 00:15:01,800
{\an8}The smoked meats are excellent!
352
00:15:01,867 --> 00:15:03,400
{\an8}We love comin'
here for the beer.
353
00:15:03,467 --> 00:15:05,076
{\an8}[laughing] Go ahead, drink up!
354
00:15:05,100 --> 00:15:06,443
{\an8}Just can't speak
highly enough about it.
355
00:15:06,467 --> 00:15:08,076
- Everything
is scratch made here?
- Yeah.
356
00:15:08,100 --> 00:15:09,843
It's our home away from home.
357
00:15:09,867 --> 00:15:13,343
[Guy] And like everybody's
crib, owners Vicky Valentino
and Stephen Johnson
358
00:15:13,367 --> 00:15:16,743
surrounded themselves
with everything they love.
359
00:15:16,767 --> 00:15:18,743
{\an8}Steven thought that
if we moved to the place
360
00:15:18,767 --> 00:15:20,900
{\an8}where he could ski
every single day,
361
00:15:20,967 --> 00:15:22,767
{\an8}and open up a brewery,
that it would be great.
362
00:15:23,467 --> 00:15:25,400
{\an8}I was a fine dining chef
in Portland for awhile,
363
00:15:25,467 --> 00:15:26,676
{\an8}then I started playing
with barbecue.
364
00:15:26,700 --> 00:15:28,843
{\an8}- Hung out in Austin, so...
- And thought
that's what I need
365
00:15:28,867 --> 00:15:30,500
- to bring back
to New England?
- Yes.
366
00:15:30,567 --> 00:15:32,242
- Barbecue meat loaf.
- Thank you.
367
00:15:32,266 --> 00:15:36,543
I don't order
meat loaf anywhere,
it is to die for here.
368
00:15:36,567 --> 00:15:38,976
- [Guy] What are we into first?
- [Stephen] Our Austin
barbecue sauce.
369
00:15:39,000 --> 00:15:40,743
So we got our base sauces.
370
00:15:40,767 --> 00:15:42,300
[Guy] Just a generic
barbecue sauce,
371
00:15:42,367 --> 00:15:43,943
- that you're gonna fortify?
- Yes.
372
00:15:43,967 --> 00:15:47,900
Whole grain mustard,
chipotles in adobo,
brown sugar, molasses,
373
00:15:47,967 --> 00:15:50,100
Worcestershire,
dry English mustard...
374
00:15:50,166 --> 00:15:51,446
Almost gettin'
into Carolina now.
375
00:15:51,967 --> 00:15:54,242
Habanero peppers, sriracha
and chili garlic...
376
00:15:54,266 --> 00:15:55,233
- [Guy] Okay.
- Gallon a water.
377
00:15:55,266 --> 00:15:57,443
[Guy] Hit this
with the immersion blender.
378
00:15:57,467 --> 00:15:59,943
Barbecue sauce
is done, so let's
get into meat loaf.
379
00:15:59,967 --> 00:16:03,042
Start with a blend of all
steak ground beef, 80/20,
380
00:16:03,066 --> 00:16:04,643
with a little bit
a short rib in it.
381
00:16:04,667 --> 00:16:07,343
We have the Cajun mirepoix,
red and green
bell peppers, onions,
382
00:16:07,367 --> 00:16:09,242
- and the awesome
barbecue that we just made.
- [Guy] Got it!
383
00:16:09,266 --> 00:16:11,343
-The man from Worcester...
Sh... Sh... Sh... Shire.
-Sh... Sh... Shire.
384
00:16:11,367 --> 00:16:14,042
- [Stephen] And, of course,
you gotta have sour cream...
- [Guy] I like the tang factor.
385
00:16:14,066 --> 00:16:16,843
Kosher salt, minced,
chopped, fresh garlic,
dried parsley,
386
00:16:16,867 --> 00:16:19,343
- black ground pepper, eggs...
- Huevos.
387
00:16:19,367 --> 00:16:22,167
- panko bread crumbs,
we add the rest of the beef.
- [Guy] Mix this up.
388
00:16:22,467 --> 00:16:25,976
From there we weigh
five and a quarter pound
balls to form the loaves,
389
00:16:26,000 --> 00:16:27,343
and we glaze 'em
with the Austin sauce.
390
00:16:27,367 --> 00:16:30,000
- [Guy] Cooks off?
- About 350 for about
an hour and a quarter.
391
00:16:30,066 --> 00:16:32,543
So now, we're
onto our roasted garlic,
mashed potato seasoning.
392
00:16:32,567 --> 00:16:35,743
We roast garlic in olive oil,
melted butter, milk,
393
00:16:35,767 --> 00:16:39,142
kosher salt, whole black
pepper, half and half,
and...
394
00:16:39,166 --> 00:16:42,343
[Guy] You and your
sour cream, bro!
Immersion blender.
395
00:16:42,367 --> 00:16:45,076
[Stephen] Red bliss potatoes
that have been cooked
in the steam kettle.
396
00:16:45,100 --> 00:16:48,343
You're gonna break 'em up,
slowly incorporate the potato
seasoning mixture...
397
00:16:48,367 --> 00:16:49,743
- Right.
- And then whip 'em.
398
00:16:49,767 --> 00:16:52,247
I dig it! Look at that!
I didn't get meat loaf
when I was a kid.
399
00:16:53,100 --> 00:16:55,743
But I'd go to my friend's
house, and they'd have
meat loaf, and I'd come back
400
00:16:55,767 --> 00:16:56,900
and I'm, what is this?
401
00:16:56,967 --> 00:16:58,343
It's a gigantic,
square meatball.
402
00:16:58,367 --> 00:17:00,743
Throw it on the griddle,
give it a sear.
403
00:17:00,767 --> 00:17:03,743
Oh! Whoah! Whoah! Whoah!
Two monster pieces
is one order?
404
00:17:03,767 --> 00:17:06,042
Well, we send people home
with lunch the next day,
they're really happy.
405
00:17:06,066 --> 00:17:10,600
- Our mashed potatoes,
our butternut squash, and...
- [Guy whistling]
406
00:17:10,667 --> 00:17:12,743
- Chavante green beans.
- [Guy] Show off!
407
00:17:12,767 --> 00:17:14,142
Bring the whole family down!
408
00:17:14,166 --> 00:17:16,686
[Stephen] This is
our Austin barbecue sauce
that we made earlier.
409
00:17:18,467 --> 00:17:20,587
[Guy] You don't just think
one would have been enough?
410
00:17:21,367 --> 00:17:22,344
That's great meat loaf.
411
00:17:22,368 --> 00:17:26,643
It's so tender, moist,
full of flavor.
412
00:17:26,667 --> 00:17:29,900
Your Austin city barbecue
sauce is wham-bam!
413
00:17:31,967 --> 00:17:33,443
Then you move over
to the mashed potatoes,
414
00:17:33,467 --> 00:17:36,242
which have an awesome
amount of sour cream in 'em.
415
00:17:36,266 --> 00:17:38,976
Roasted garlic flavor,
all the way through,
green beans, cooked perfectly.
416
00:17:39,000 --> 00:17:41,467
Your butternut squash cleanses
the palette, well done!
417
00:17:42,266 --> 00:17:43,443
Is there somewhere
I can take this,
418
00:17:43,467 --> 00:17:45,242
and just lay down
for about an hour,
and have a nap?
419
00:17:45,266 --> 00:17:46,743
- We have an inn room upstairs.
- Perfect!
420
00:17:46,767 --> 00:17:48,843
The barbecued
meat loaf is delicious.
421
00:17:48,867 --> 00:17:51,347
The mashed potatoes
are incredible,
I love garlic, so I'm there!
422
00:17:53,100 --> 00:17:56,943
The barbecue sauce they put
on a lotta stuff here,
rightfully so.
423
00:17:56,967 --> 00:17:58,242
[Guy] When we come
up to New Hampshire,
424
00:17:58,266 --> 00:18:00,600
of course, there's
one chef that we gotta call.
425
00:18:00,667 --> 00:18:03,066
Bobby the Butcher,
Bobby Marcotte,
good friend of ours.
426
00:18:04,266 --> 00:18:06,042
First started on Diners,
Drive-Ins and Dives...
427
00:18:06,066 --> 00:18:08,000
Chef Bobby, gangster!
428
00:18:08,066 --> 00:18:09,643
Then goes
to Guy's Grocery Games,
429
00:18:09,667 --> 00:18:12,100
then goes to Tournament
of Champions.
430
00:18:12,166 --> 00:18:15,843
His sister lives up here,
um, and he brought
his wife and his kids,
431
00:18:15,867 --> 00:18:19,443
and I said, "Tell me about
Moat Mountain," he says,
"They make beer for you."
432
00:18:19,467 --> 00:18:22,187
{\an8}He came up with Tuckin
Good Lager, I've been
servin' it for ten years,
433
00:18:22,467 --> 00:18:24,009
{\an8}one of our number one beers.
434
00:18:24,033 --> 00:18:26,543
{\an8}There's nothing that I haven't
liked, whether it be the food
or the beer.
435
00:18:26,567 --> 00:18:28,042
{\an8}Brisket mushroom empanadas!
436
00:18:28,066 --> 00:18:30,343
{\an8}The smoked brisket
and mushroom
empanada was excellent
437
00:18:30,367 --> 00:18:34,300
Super flavorful, rich,
I ate the entire plate.
438
00:18:34,367 --> 00:18:35,443
[Guy] Now, we're
into the empanada.
439
00:18:35,467 --> 00:18:36,543
We're gonna start off
with the brisket.
440
00:18:36,567 --> 00:18:38,142
- We don't trim the calf...
- [Guy] Okay.
441
00:18:38,166 --> 00:18:40,343
We like to have the full
rendering to have it...
442
00:18:40,367 --> 00:18:41,243
- Okay.
- Stay moist.
443
00:18:41,267 --> 00:18:42,343
So we gotta make a rub.
444
00:18:42,367 --> 00:18:45,200
Kosher salt, blended
chili powder, black pepper,
445
00:18:45,266 --> 00:18:46,976
- sugar, cumin...
- [Guy] Comino.
446
00:18:47,000 --> 00:18:48,976
- [Stephen] Cayenne pepper...
- [Guy] Rub-a-dub-dub
447
00:18:49,000 --> 00:18:52,160
And go right to the smoker.
180 for three hours, then 225
for six to seven hours.
448
00:18:54,367 --> 00:18:55,233
Well, what are we gonna
do next, chef?
449
00:18:55,266 --> 00:18:56,676
So this is our goat
cheese ranch...
450
00:18:56,700 --> 00:18:58,142
- [Guy] Okay.
- [Stephen] ...which we
garnished our empanadas with.
451
00:18:58,166 --> 00:19:01,443
- Goat cheese,
heavy mayonnaise...
- [Guy] That's heavy.
452
00:19:01,467 --> 00:19:03,242
See, he dropped it.
That's how heavy it was.
453
00:19:03,266 --> 00:19:05,142
[sarcastically] Sour cream,
I didn't see it comin'.
454
00:19:05,166 --> 00:19:07,142
You've made me change
the way I look at sour cream.
455
00:19:07,166 --> 00:19:09,343
- buttermilk, to lighten
up the sour cream...
- [Guy] Yes!
456
00:19:09,367 --> 00:19:12,142
- and we have olive oil,
melted butter, celery salt...
- [Guy] Celery.
457
00:19:12,166 --> 00:19:14,100
Roasted garlic puree
with olive oil,
458
00:19:14,166 --> 00:19:17,142
cracked black pepper,
lime juice, kosher salt,
459
00:19:17,166 --> 00:19:20,500
- dry basil, thyme
to pay attention...
- [Guy] Yum. Ha-ha!
460
00:19:20,567 --> 00:19:22,927
-[Stephen] ...and scallions.
-[Guy] Got it!
That's the sauce.
461
00:19:23,066 --> 00:19:24,543
[Stephen] Now, we're gonna
trim the brisket up,
462
00:19:24,567 --> 00:19:27,343
and we reserve the trimmings
for the buffalo chopper.
463
00:19:27,367 --> 00:19:30,343
Sauteed mushrooms,
caramelized onions,
make a nice mix,
464
00:19:30,367 --> 00:19:34,300
then we pull it out,
add the cheese
and the Austin barbecue sauce.
465
00:19:36,700 --> 00:19:38,242
Delicious. Okay.
466
00:19:38,266 --> 00:19:40,586
[Stephen] Place
the empanada filling
in the empanada shells.
467
00:19:41,700 --> 00:19:44,343
And take your water,
you get a nice seal on there.
468
00:19:44,367 --> 00:19:46,076
That's a big empanada.
469
00:19:46,100 --> 00:19:48,443
[Stephen] We're fryin' these.
They're all nice,
golden brown and crispy.
470
00:19:48,467 --> 00:19:51,000
Topped with Austin barbecue
sauce and goat cheese
ranch dressing.
471
00:19:52,700 --> 00:19:54,443
[Guy] It is dynamite!
472
00:19:54,467 --> 00:19:56,843
This is a beef Wellington
of empanadas.
473
00:19:56,867 --> 00:20:00,543
Rich, beef flavor,
the mushrooms, the onions,
474
00:20:00,567 --> 00:20:04,100
then this tang that
you're getting
from the goat cheese ranch,
475
00:20:04,166 --> 00:20:05,700
and the sweet and sour
and the mustard
476
00:20:05,767 --> 00:20:07,007
from the Austin barbecue sauce.
477
00:20:07,066 --> 00:20:08,967
That combo! Ha!
478
00:20:10,200 --> 00:20:12,700
The sleeper
in this whole deal,
is goat cheese ranch.
479
00:20:12,767 --> 00:20:15,700
I'm gonna make
a note to myself,
[screaming] goat cheese ranch!
480
00:20:15,767 --> 00:20:18,142
[Stephen] Firing brisket
and mushroom empanadas!
481
00:20:18,166 --> 00:20:20,343
The brisket is amazing,
it falls apart.
482
00:20:20,367 --> 00:20:23,487
The sauce on them is amazing.
All of the different flavors
really come together.
483
00:20:24,367 --> 00:20:25,843
Pastrami sandwich, yams!
484
00:20:25,867 --> 00:20:27,643
They have great stuff
all over the board.
485
00:20:27,667 --> 00:20:29,242
This is our number one
place to go.
486
00:20:29,266 --> 00:20:30,343
[Guy] You don't
take the easy road.
487
00:20:30,367 --> 00:20:32,200
Well done, my friend.
Well done.
488
00:20:32,266 --> 00:20:34,300
Not just another pretty face,
look at this guy.
489
00:20:37,467 --> 00:20:40,242
So that wraps
this edition of Diners,
Drive-Ins and Dives!
490
00:20:40,266 --> 00:20:42,900
If you wanna get
some of the recipes
from today's show,
491
00:20:42,967 --> 00:20:44,700
{\an8}go to FoodNetwork.com.
492
00:20:44,767 --> 00:20:48,843
{\an8}I'll be lookin'
for 'ya next week on Diners,
Drive-Ins and Dives.
493
00:20:48,867 --> 00:20:51,307
{\an8}- And we also have...
- A seven barrel brewery
in the basement.
494
00:20:52,166 --> 00:20:53,100
{\an8}- Say that five times fast.
- Yes.
495
00:20:53,166 --> 00:20:58,643
{\an8}Seven barrel brewery
in the basement.
496
00:20:58,667 --> 00:20:59,747
{\an8}He said it five times fast.