1
00:00:01,033 --> 00:00:02,333
You know, people
are asking me all the time,
2
00:00:02,333 --> 00:00:04,767
"Hey, Guy, that one joint,
you checked out
in that one city,
3
00:00:04,767 --> 00:00:06,867
when you were doin'
Triple D, how they doin'?"
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 --> 00:00:13,567
Over the years,
I've seen and tasted it all...
6
00:00:13,567 --> 00:00:15,467
This is ridiculous, dude.
7
00:00:15,467 --> 00:00:17,767
...but it turns out,
it was only the beginning,
8
00:00:17,767 --> 00:00:19,967
'cause Triple D joints
have been blowin' up,
9
00:00:19,967 --> 00:00:22,100
and we're goin' back
to see what's cookin'.
10
00:00:23,266 --> 00:00:25,000
Like on this trip.
11
00:00:25,000 --> 00:00:26,800
It's a healthy mix
of friends...
12
00:00:27,500 --> 00:00:28,300
...family...
13
00:00:28,367 --> 00:00:29,367
This is so awesome.
14
00:00:29,367 --> 00:00:30,000
...and pho.
15
00:00:30,000 --> 00:00:30,367
...and pho.
16
00:00:30,367 --> 00:00:31,000
Nothin' says more yum
than tendon.
17
00:00:33,367 --> 00:00:36,567
From Cuban with the one
and only Cuban in NYC...
18
00:00:36,567 --> 00:00:39,000
-That's the real deal?
-This is the real deal.
19
00:00:39,000 --> 00:00:42,700
[Guy] ...to shakin' beef
and slurpin' soup
in Cincinnati...
20
00:00:42,767 --> 00:00:45,000
Mmm, delicious, man.
Great job, chef.
21
00:00:45,066 --> 00:00:48,100
...and on the shores
of North Carolina,
fresh fish...
22
00:00:48,100 --> 00:00:49,767
I got these
in yesterday mornin'.
23
00:00:49,767 --> 00:00:51,367
-I mean, so we're not
even 24 hours?
-Correct.
24
00:00:51,367 --> 00:00:52,800
...and hush puppies...
25
00:00:52,867 --> 00:00:55,567
-This is the legendary,
Sanitary Seafood...
-Yeah.
26
00:00:55,567 --> 00:00:57,367
-...hush puppies, I've
heard about my whole life.
-I swear.
27
00:00:57,367 --> 00:00:59,700
...I haven't had, since
I was a pup...
28
00:00:59,767 --> 00:01:00,000
We have so many family
memories in this place.
29
00:01:00,000 --> 00:01:01,000
We have so many family
memories in this place.
30
00:01:02,667 --> 00:01:04,767
-Cheers!
-[all clamoring]
31
00:01:04,767 --> 00:01:09,200
[Guy] ...familiar faces,
new places, and more
off the hook flavors.
32
00:01:09,266 --> 00:01:10,767
This is Triple D Nation.
33
00:01:17,967 --> 00:01:20,667
Okay, so this is a step
back in time.
34
00:01:20,667 --> 00:01:22,867
I haven't been here...
Let's see, when was
the last time I was here...
35
00:01:22,867 --> 00:01:23,767
[bell ringing]
36
00:01:23,767 --> 00:01:25,000
...maybe when I was 12.
37
00:01:25,000 --> 00:01:27,400
This was the thing
we looked forward to the most.
38
00:01:27,467 --> 00:01:29,467
Coming down here,
all the cousins.
39
00:01:29,467 --> 00:01:30,000
You can't come
to Morehead City
and not check it out.
40
00:01:30,000 --> 00:01:31,000
You can't come
to Morehead City
and not check it out.
41
00:01:31,667 --> 00:01:35,367
I remember the name being
Tony's Sanitary Seafood,
42
00:01:35,367 --> 00:01:38,867
but I believe they've dropped
the "Tony", and I believe
it's Sanitary Fish Market.
43
00:01:38,867 --> 00:01:41,667
But still, just calling
something Sanitary
44
00:01:41,667 --> 00:01:42,767
-is the craziest thing.
-Sanitary? Interesting.
45
00:01:42,767 --> 00:01:43,934
But, at least, it's clean.
46
00:01:43,934 --> 00:01:45,467
[Guy] And we're gonna
meet the current owner,
47
00:01:45,467 --> 00:01:47,667
who is, I think third
generation, come on.
48
00:01:47,667 --> 00:01:48,667
[Hunter Fieri] This
is gonna be awesome.
49
00:01:49,867 --> 00:01:51,400
[Jeff Garner] Two minutes
on a tuna!
50
00:01:51,467 --> 00:01:53,800
Fresh fried shrimp
for y'all, as well.
51
00:01:53,867 --> 00:01:55,166
[Jeff] Soft crab up.
52
00:01:55,166 --> 00:01:56,667
{\an8}[man] Comin' down here, uh,
bein' right here on the water,
53
00:01:56,667 --> 00:01:58,700
{\an8}you... You know you're always
gonna get great seafood.
54
00:01:58,767 --> 00:02:00,000
{\an8}[Jeff] Fish and chips up!
55
00:02:00,000 --> 00:02:00,066
{\an8}[Jeff] Fish and chips up!
56
00:02:00,066 --> 00:02:01,000
{\an8}It's just iconic, uh,
nothing has changed.
57
00:02:02,767 --> 00:02:04,567
{\an8}[Guy] Certainly not
since I was a kid,
58
00:02:04,567 --> 00:02:08,567
when we would come
down to North Carolina
with the entire family.
59
00:02:08,567 --> 00:02:12,166
But it goes back even further
than that, to 1938,
60
00:02:12,166 --> 00:02:15,867
when owner, Jeff Garner's
grandfather opened
a small seafood joint.
61
00:02:15,867 --> 00:02:17,367
Tuna up!
62
00:02:17,367 --> 00:02:19,000
-[Guy] My nephew Jules...
-Jules.
63
00:02:19,000 --> 00:02:20,367
-...my oldest son, Hunter.
-How you doin'? Hunter.
64
00:02:20,367 --> 00:02:22,066
-Nice to meet 'ya.
-All right, Jeff,
I was so young
65
00:02:22,066 --> 00:02:23,100
the last time I was here.
66
00:02:23,166 --> 00:02:25,266
But I remember the wood walls,
67
00:02:25,266 --> 00:02:27,967
I remember the smell,
I remember the hush puppies.
68
00:02:27,967 --> 00:02:30,000
[Jeff] Family hush puppy
basket for patio.
69
00:02:30,000 --> 00:02:30,166
[Jeff] Family hush puppy
basket for patio.
70
00:02:30,166 --> 00:02:31,000
The hush puppies
are just unbelievable.
71
00:02:32,467 --> 00:02:35,767
{\an8}One of the most important
thing about havin' a seashore
dinner is the hush puppies.
72
00:02:37,367 --> 00:02:42,467
{\an8}Sugar, salt, pinch a soda,
eggs, buttermilk and water,
73
00:02:43,500 --> 00:02:45,967
cornmeal, I'm just
gonna mix this up.
74
00:02:45,967 --> 00:02:49,467
So you want it to be wet,
not so wet that it's runny.
75
00:02:49,467 --> 00:02:53,467
Let this set up, we're
gonna refrigerate it. Let
it sit for about 30 minutes.
76
00:02:53,467 --> 00:02:54,667
And then we'll be ready
to go to the fryer.
77
00:03:01,400 --> 00:03:03,667
Appetizer hush puppy,
table 21.
78
00:03:03,667 --> 00:03:06,400
This is the legendary,
Sanitary Seafood
79
00:03:06,467 --> 00:03:08,066
-hush puppies I've heard
about my whole life.
-I swear.
80
00:03:08,066 --> 00:03:09,900
-Uh-huh!
-I swear we would get these,
81
00:03:09,967 --> 00:03:12,667
and I would be
so full on these
by the time dinner got there.
82
00:03:12,667 --> 00:03:14,867
That I know my parents didn't
order me a real dinner.
83
00:03:14,867 --> 00:03:16,400
[waiter] Hush puppies.
84
00:03:16,400 --> 00:03:20,200
Hush puppies were amazing.
Not too fried, not too
breaded, but great flavor.
85
00:03:20,266 --> 00:03:22,266
Very light and fluffy
on the inside.
86
00:03:22,266 --> 00:03:23,667
I'd fill up
on the hush puppies,
87
00:03:23,667 --> 00:03:25,900
and probably not have
enough room for my entree.
88
00:03:25,967 --> 00:03:27,767
[man 2] I didn't know
they didn't served anything
but hush puppies.
89
00:03:27,767 --> 00:03:29,266
I learned later,
90
00:03:29,266 --> 00:03:30,000
that the parents were eating
shrimp and other things
down at the end.
91
00:03:30,000 --> 00:03:31,000
that the parents were eating
shrimp and other things
down at the end.
92
00:03:32,700 --> 00:03:34,266
[Jeff] Flounder and shrimp up!
93
00:03:34,266 --> 00:03:37,367
-This is our traditional fresh
flounder and fried shrimp.
-Okay.
94
00:03:37,367 --> 00:03:40,266
So when you say, "Fresh",
it's comin' off the boat,
how long ago was it caught?
95
00:03:40,266 --> 00:03:43,166
Absolutely, I got these
in yesterday mornin',
so I got it then.
96
00:03:43,166 --> 00:03:45,166
-I mean, so we're not
even 24 hours?
-Correct.
97
00:03:45,166 --> 00:03:46,400
-That's fresh.
-Fantastic!
98
00:03:46,467 --> 00:03:48,700
[Jeff] We start with our ocean
caught flounder.
99
00:03:48,767 --> 00:03:49,867
So know we're
gonna fillet him...
100
00:03:53,667 --> 00:03:55,400
...and that's a fillet.
101
00:03:55,467 --> 00:03:57,800
And we're also gonna
have some shrimp.
102
00:03:57,867 --> 00:04:00,000
So the first step here
is gonna be to get the heads
off of the shrimp.
103
00:04:00,000 --> 00:04:00,767
So the first step here
is gonna be to get the heads
off of the shrimp.
104
00:04:00,767 --> 00:04:01,000
Peel the first section off,
pinch the first section off.
105
00:04:04,166 --> 00:04:07,000
Cut it down the back,
now de-vein it,
it's ready to go.
106
00:04:07,066 --> 00:04:10,400
We got our flounder
that's ready
to go to cracker meal,
107
00:04:11,266 --> 00:04:12,667
and we have our shrimp.
108
00:04:13,767 --> 00:04:15,667
We're gonna fry 'em up,
and they'll be ready to go.
109
00:04:19,600 --> 00:04:20,967
Add our shrimp.
110
00:04:21,767 --> 00:04:24,266
So now we're gonna
make our spice rub
for our flounder and shrimp.
111
00:04:24,266 --> 00:04:30,000
Paprika, granulated garlic,
cayenne pepper, granulated
onion, salt, pepper,
112
00:04:30,000 --> 00:04:30,700
Paprika, granulated garlic,
cayenne pepper, granulated
onion, salt, pepper,
113
00:04:30,767 --> 00:04:31,000
and we're gonna season it.
114
00:04:32,567 --> 00:04:35,467
Fried flounder and shrimp
combination fresh
from the ocean.
115
00:04:35,467 --> 00:04:37,100
[waiter] Fried flounder.
116
00:04:37,100 --> 00:04:38,467
[Guy] Is flounder
the number one seller?
117
00:04:38,467 --> 00:04:40,166
Our flounder
and shrimp combination is.
118
00:04:40,166 --> 00:04:41,367
-That's it!
-That is... That's it!
119
00:04:41,367 --> 00:04:43,000
That's what this place
was built on, right there.
120
00:04:43,000 --> 00:04:46,967
And the flounder and shrimp
were fresh out of the ocean,
so very, very good.
121
00:04:46,967 --> 00:04:50,567
Very light breaded,
had great seasoning on it,
too, but not overwhelming.
122
00:04:50,567 --> 00:04:52,367
[cook] Got three fish
and chips up!
123
00:04:52,367 --> 00:04:54,800
How many different types
of fish are you guys
bringin' in on the regular?
124
00:04:54,867 --> 00:04:57,600
[Jeff] Probably a dozen
types throughout the year
of fish that rotate
125
00:04:57,667 --> 00:04:59,166
-in spots through the season.
-And so you're
rotatin' the menu, too?
126
00:04:59,166 --> 00:05:00,000
Yeah, whatever's in season.
127
00:05:00,000 --> 00:05:00,467
Yeah, whatever's in season.
128
00:05:01,400 --> 00:05:03,467
I got two minutes
on the sea bass.
129
00:05:03,467 --> 00:05:07,667
[Jeff] There are families
that come here that are
third and fourth generations.
130
00:05:07,667 --> 00:05:10,567
They come every year,
and we see
a lotta the same faces.
131
00:05:10,567 --> 00:05:12,166
Shrimp salad in the window!
132
00:05:12,166 --> 00:05:14,467
I've had relatives coming
to this place for years,
133
00:05:14,467 --> 00:05:17,100
my first time here,
so I'm glad
I got to experience it.
134
00:05:18,600 --> 00:05:20,166
[Jeff] Parmesan
wahoo and sweet potatoes!
135
00:05:20,166 --> 00:05:22,066
This is so awesome.
136
00:05:22,066 --> 00:05:27,266
It has that same nostalgic...
You're by the water...
Long tables... Tons of food.
137
00:05:27,266 --> 00:05:28,867
Order up!
138
00:05:28,867 --> 00:05:30,000
Thank you, so much.
This was a, uh, this...
One, to share it with my kids.
139
00:05:30,000 --> 00:05:31,000
Thank you, so much.
This was a, uh, this...
One, to share it with my kids.
140
00:05:32,266 --> 00:05:37,300
Two, to have my parents
come back, and we have so many
family memories in this place.
141
00:05:37,367 --> 00:05:38,667
-That's great!
-And I think
you probably hear that
142
00:05:38,667 --> 00:05:40,500
from everybody
that come back
or lives here.
143
00:05:40,567 --> 00:05:42,667
But, uh, you takin' the time
to share it with us
144
00:05:42,667 --> 00:05:44,066
{\an8}-is really awesome, so--
-Yeah, thank you, very much.
145
00:05:46,700 --> 00:05:48,300
{\an8}[Guy] Comin' up
in New York City...
146
00:05:48,367 --> 00:05:50,467
{\an8}This amount goes in
and the rest I drink.
147
00:05:50,467 --> 00:05:52,066
{\an8}That's the way it should be.
148
00:05:52,066 --> 00:05:54,500
{\an8}...enough oxtail
and arroz con boil...
149
00:05:54,567 --> 00:05:55,500
{\an8}Two people eat this?
150
00:05:55,567 --> 00:05:56,867
{\an8}[Guy] ...to feed an army.
151
00:05:56,867 --> 00:05:59,166
{\an8}-So--
-Two Cubans,
seven regular people.
152
00:06:04,200 --> 00:06:07,867
{\an8}So I'm here in Queens,
New York, lookin' for some
outrageous Cuban food.
153
00:06:07,867 --> 00:06:09,300
I gotta call
in the authorities.
154
00:06:09,367 --> 00:06:12,200
One of my buddies
has got the lowdown
on the culinary showdown.
155
00:06:12,266 --> 00:06:15,400
So I ring up Carl Ruiz,
fantastic Cuban chef,
here in New York,
156
00:06:15,467 --> 00:06:17,066
we call him the Cuban.
157
00:06:17,066 --> 00:06:21,400
That was in 2011,
with my buddy, an amazing
chef, Carl the Cuban,
158
00:06:21,467 --> 00:06:24,867
who we lost,
unfortunately, in 2019.
159
00:06:24,867 --> 00:06:27,200
-What's this place called?
-Ricon Criollo.
160
00:06:27,266 --> 00:06:28,934
-And it's the bomb?
-Legit!
161
00:06:28,934 --> 00:06:30,960
[Guy] And even though
Carl's not here
to enjoy this place anymore,
162
00:06:30,960 --> 00:06:31,000
[Guy] And even though
Carl's not here
to enjoy this place anymore,
163
00:06:32,467 --> 00:06:36,567
they're still dishin' out
authentic Cuban meals,
he would be proud of.
164
00:06:36,567 --> 00:06:37,767
Let's check it out.
165
00:06:39,767 --> 00:06:41,767
Vaca frita con tostones!
166
00:06:42,767 --> 00:06:45,100
-How's the food?
-Amazing.
167
00:06:45,166 --> 00:06:49,166
Rincon Criollo,
that little nook in the city
where's everybody's family.
168
00:06:49,166 --> 00:06:50,367
The food is decadent.
169
00:06:50,367 --> 00:06:51,934
[Rudy Acosta] Pork tenderloin.
170
00:06:51,934 --> 00:06:55,767
{\an8}After I saw Guy had been
over here, I had to come
and try the Cuban food.
171
00:06:55,834 --> 00:06:57,567
{\an8}It's the only one
that compares to the food
172
00:06:57,567 --> 00:06:59,467
{\an8}that I used to have
in Miami from my own mother.
173
00:06:59,467 --> 00:07:00,960
{\an8}Cuban food is incredible.
A lotta spices,
a lotta flavor.
174
00:07:00,960 --> 00:07:01,000
{\an8}Cuban food is incredible.
A lotta spices,
a lotta flavor.
175
00:07:03,066 --> 00:07:05,967
Sweet, savory,
they cover all bases.
176
00:07:05,967 --> 00:07:07,600
[Guy] And the recipes
at this place
177
00:07:07,667 --> 00:07:11,000
were pulled straight
from Rudy Acosta's
family cookbook.
178
00:07:11,000 --> 00:07:15,367
My grandfather's
youngest brothers
opened up in May of 1976.
179
00:07:15,367 --> 00:07:18,200
{\an8}I got involved
when I was 11 years old.
180
00:07:18,266 --> 00:07:20,600
{\an8}[Guy] And now he's runnin'
it with his mom and sister.
181
00:07:22,266 --> 00:07:25,967
{\an8}-How would you describe
Cuban food?
-Very seasoned, not spicy.
182
00:07:25,967 --> 00:07:28,166
There's nothing
in the restaurant
that disappoints.
183
00:07:28,166 --> 00:07:30,960
The food is phenomenal.
It is traditional
Cuban cuisine.
184
00:07:30,960 --> 00:07:31,000
The food is phenomenal.
It is traditional
Cuban cuisine.
185
00:07:31,467 --> 00:07:32,767
All right, chef, what
are we gonna make?
186
00:07:32,834 --> 00:07:34,000
We're gonna
make a arroz con pollo.
187
00:07:34,066 --> 00:07:35,000
[Guy] Rice with chicken.
188
00:07:35,066 --> 00:07:36,767
And this is the one dish,
in particular,
189
00:07:36,834 --> 00:07:40,266
that you say you can
really judge a great
Cuban restaurant by.
190
00:07:40,266 --> 00:07:44,667
Arroz con pollo,
every part of Cuba has
a different way of making it.
191
00:07:44,734 --> 00:07:48,066
Carl the Cuban,
he was the, uh, Cuban
food police, right?
192
00:07:48,066 --> 00:07:50,200
He was here to make sure
that everything was legit.
193
00:07:50,266 --> 00:07:53,166
He was one
of our customers
since he was born.
194
00:07:53,166 --> 00:07:55,367
First thing we do is we're
gonna add some
extra virgin olive oil.
195
00:07:55,367 --> 00:07:57,567
-Add in our chicken.
-[Guy] A whole chicken,
bones and everything?
196
00:07:57,567 --> 00:07:59,133
Bones and everything.
197
00:07:59,133 --> 00:08:00,767
-[Guy] Then you hit in just
some regular Spanish onion.
-[Rudy] Correct.
198
00:08:00,834 --> 00:08:00,960
[Guy] Then you go
with some green bell pepper.
199
00:08:00,960 --> 00:08:01,000
[Guy] Then you go
with some green bell pepper.
200
00:08:02,166 --> 00:08:03,600
That's the make it
or break it ingredient.
201
00:08:03,667 --> 00:08:05,667
We're actually gonna add
a couple a more
key ingredients...
202
00:08:05,734 --> 00:08:07,166
-[Guy] Okay.
-...which is our tomato sauce,
203
00:08:07,166 --> 00:08:09,867
homemade garlic sauce,
now we're gonna throw
in some white wine.
204
00:08:09,934 --> 00:08:11,967
-[Guy] And you have a cooking
wine that you guys use?
-[Rudy] Correct.
205
00:08:11,967 --> 00:08:14,867
My great uncle says this
is what we gotta use,
can't use anything else.
206
00:08:14,867 --> 00:08:17,934
Now we're gonna go ahead
and follow up with, uh,
a nice bottle of beer.
207
00:08:17,934 --> 00:08:20,266
-[Guy] Okay.
-This amount goes in there,
and the rest I drink.
208
00:08:20,266 --> 00:08:22,000
-[Guy] That's the way
it should be.
-[Carl laughing]
209
00:08:22,000 --> 00:08:24,667
Now, we're gonna
go ahead and add some
spices, ground bay leaf,
210
00:08:24,667 --> 00:08:26,300
cumin, white pepper, oregano.
211
00:08:26,367 --> 00:08:29,266
[Guy] The chicken base
goes in. Look at the color
of that!
212
00:08:29,266 --> 00:08:30,960
Now, is this dish made
once a day?
213
00:08:30,960 --> 00:08:31,000
Now, is this dish made
once a day?
214
00:08:31,734 --> 00:08:33,467
Not at all, this
is made to order.
215
00:08:33,467 --> 00:08:35,266
This particular order's
for two people.
216
00:08:35,266 --> 00:08:36,900
That's for two people?
217
00:08:36,900 --> 00:08:39,567
The way you see it cookin'
right now, this same pot
gets delivered to the table.
218
00:08:39,567 --> 00:08:41,867
Add par-cooked rice,
and now, we're gonna
add some bijol.
219
00:08:41,934 --> 00:08:43,600
Bijol?
220
00:08:43,600 --> 00:08:46,100
[Rudy] We use it to give
it that nice, yellow color
that the arroz con pollo has.
221
00:08:46,166 --> 00:08:47,467
-And a little bit a salt?
-Yes, sir.
222
00:08:47,467 --> 00:08:48,800
[Guy] And that's
all she wrote?
223
00:08:48,800 --> 00:08:50,667
Now, you're gonna take
it, pop it in the oven
for how long?
224
00:08:50,667 --> 00:08:51,934
-[Rudy] About 25 minutes.
-[Guy] Covered?
225
00:08:51,934 --> 00:08:52,700
[Rudy] Covered, yes.
226
00:08:52,734 --> 00:08:53,867
-We're ready.
-Let's see this.
227
00:08:56,000 --> 00:08:58,066
-[Carl] Look at that.
-[Guy] Two people eat this?
228
00:08:58,066 --> 00:09:00,960
-So--
-Two Cubans,
seven regular people.
229
00:09:00,960 --> 00:09:01,000
-So--
-Two Cubans,
seven regular people.
230
00:09:01,166 --> 00:09:03,300
[Rudy] We're gonna go
ahead and garnish it
with some green peas,
231
00:09:03,367 --> 00:09:05,367
and some red bell pepper.
232
00:09:05,367 --> 00:09:07,166
Hey, what's up
with givin' him more?
233
00:09:07,166 --> 00:09:08,667
-Cuban.
-He's Cuban.
234
00:09:08,667 --> 00:09:11,400
I wouldn't believe it,
except for the fact that
they said it together.
235
00:09:11,467 --> 00:09:13,000
[Carl and Rudy chuckling]
236
00:09:15,266 --> 00:09:17,867
Rich, it's creamy.
237
00:09:17,867 --> 00:09:21,300
I get the chicken,
I get the rice, I get
a little bit of the sofrito,
238
00:09:21,367 --> 00:09:22,767
but nothing is overwhelming.
239
00:09:22,767 --> 00:09:25,367
-Not one item is taking,
like, the lead in this.
-[Rudy] Uh-uh.
240
00:09:25,367 --> 00:09:27,400
-That's the real deal?
-This is the real deal.
241
00:09:28,667 --> 00:09:30,960
I love everything here,
but my go-to's the oxtail.
242
00:09:30,960 --> 00:09:31,000
I love everything here,
but my go-to's the oxtail.
243
00:09:31,266 --> 00:09:34,600
It's how the oxtail's
supposed to be,
the meat falls off the bone.
244
00:09:34,667 --> 00:09:36,367
[waiter 2] Octail,
rabo encendido.
245
00:09:36,367 --> 00:09:37,634
Rabo encendido.
246
00:09:37,667 --> 00:09:40,266
[man 3] Oxtail stew
with a nice red wine
tomato sauce.
247
00:09:41,500 --> 00:09:43,166
And it all starts
with the sofrito.
248
00:09:43,166 --> 00:09:47,000
We'll throw the green bell
peppers in here. We're gonna
throw some onions in here.
249
00:09:47,000 --> 00:09:50,000
Some olives, we're gonna
get some garlic sauce in here,
250
00:09:50,066 --> 00:09:54,500
some tomato paste,
okay, so we're gonna
blend this up here.
251
00:09:54,567 --> 00:09:57,400
Now, we're gonna go
ahead and add sofrito
here to the oxtail.
252
00:09:57,467 --> 00:10:00,960
Go ahead and add
our red wine, nice chicken
base, ground bay leaf,
253
00:10:00,960 --> 00:10:01,000
Go ahead and add
our red wine, nice chicken
base, ground bay leaf,
254
00:10:01,467 --> 00:10:05,667
ground cumin, white pepper,
oregano and salt.
255
00:10:05,667 --> 00:10:09,934
White wine. We've been using
this cooking wine since 1976.
256
00:10:09,934 --> 00:10:11,400
I have no idea what it is,
but it works.
257
00:10:11,467 --> 00:10:13,667
We're gonna go ahead
and add some water here, yep.
258
00:10:13,667 --> 00:10:15,000
Cook it up
for about two hours.
259
00:10:15,000 --> 00:10:17,767
Let it get nice and tender,
and it'll be ready.
260
00:10:17,834 --> 00:10:20,567
And this we're gonna
pair up with our moros
rice, arroz moros.
261
00:10:21,100 --> 00:10:22,166
Oxtail up!
262
00:10:22,166 --> 00:10:24,400
It's very juicy,
it's very succulent.
263
00:10:24,467 --> 00:10:26,500
The meat and the sauce
kinda covalence together,
264
00:10:26,567 --> 00:10:29,200
and really bring out
this richness and savoriness.
265
00:10:29,266 --> 00:10:30,960
It's sweet but it's
very savory, as well.
It's just also so delicious.
266
00:10:30,960 --> 00:10:31,000
It's sweet but it's
very savory, as well.
It's just also so delicious.
267
00:10:34,467 --> 00:10:37,834
We're hangin' out in Queens,
New York, tryin' some
off the hook Cuban food.
268
00:10:37,834 --> 00:10:39,266
-You can't get enough of it.
-Yeah.
269
00:10:39,266 --> 00:10:41,100
You gotta come back,
'cause next up...
270
00:10:41,100 --> 00:10:43,734
-Ropa vieja means old clothes.
-Old, torn clothes.
271
00:10:43,734 --> 00:10:44,734
{\an8}[waiter 3] Chicharron
de pollo.
272
00:10:44,734 --> 00:10:46,867
{\an8}At Rincon Criollo...
Did I say it right?
273
00:10:46,867 --> 00:10:48,600
{\an8}-Yo-yo, like a yo-yo.
-Cri-yo-yo!
274
00:10:50,467 --> 00:10:52,734
{\an8}Welcome back
to Triple D, here we are
in Queens, New York,
275
00:10:52,734 --> 00:10:54,400
{\an8}hangin' out
with my buddy,
Carl the Cuban.
276
00:10:54,467 --> 00:10:58,567
-And, uh, it's called...
-[Rudy] Rincon Criollo.
Rincon Criollo.
277
00:10:58,567 --> 00:11:00,667
-Crilollio?
-Rincon Criollo.
278
00:11:00,667 --> 00:11:02,367
I still can't get it right!
279
00:11:02,367 --> 00:11:04,266
But no matter how you say it,
280
00:11:04,266 --> 00:11:08,600
this place has been dishin'
out real deal Cuban cuisine
way before I showed up.
281
00:11:08,667 --> 00:11:09,433
Mmm!
282
00:11:09,467 --> 00:11:10,667
-I can't get enough of it.
-Yep!
283
00:11:10,734 --> 00:11:11,967
And that's the bad
thing about it...
284
00:11:11,967 --> 00:11:13,166
-[man 4 chuckling]
You're killin' me.
-...is you can't
285
00:11:13,166 --> 00:11:14,967
get enough of it.
286
00:11:14,967 --> 00:11:18,781
{\an8}Right after the show aired,
there was an immediate impact.
We went from busy to crazy.
287
00:11:18,781 --> 00:11:18,967
{\an8}Right after the show aired,
there was an immediate impact.
We went from busy to crazy.
288
00:11:18,967 --> 00:11:19,000
{\an8}We got a Triple D favorite,
ropa vieja!
289
00:11:21,567 --> 00:11:22,834
{\an8}I'm a ropa vieja fan.
290
00:11:22,834 --> 00:11:25,567
{\an8}If you know Cuban food,
you know ropa vieja.
291
00:11:25,567 --> 00:11:27,166
-It means old clothes.
-Old, torn clothes.
292
00:11:27,166 --> 00:11:28,667
-Actual shredded beef.
-Shredded beef.
293
00:11:28,667 --> 00:11:31,767
[Rudy] A little bit a oil
in there, I'm gonna throw
some onions in here.
294
00:11:31,767 --> 00:11:35,834
Now the green bell pepper
which is completely indigenous
to the Cuban style a food.
295
00:11:35,834 --> 00:11:37,166
Correct.
296
00:11:37,166 --> 00:11:39,033
-We got some
garlic sauce in there.
-I love the garlic sauce.
297
00:11:39,033 --> 00:11:40,934
Go ahead and put
half a bottle a white wine.
298
00:11:40,934 --> 00:11:43,266
Put the plum
tomatoes in there.
299
00:11:43,266 --> 00:11:46,166
-We're gonna go ahead and add
our spices, ground bay leaf...
-[Guy] Okay.
300
00:11:46,166 --> 00:11:48,781
...black pepper, oregano,
add our chicken base scoop.
301
00:11:48,781 --> 00:11:49,000
...black pepper, oregano,
add our chicken base scoop.
302
00:11:50,066 --> 00:11:53,066
-Tomato paste.
-[Guy] Goin' big
with the tomato paste.
303
00:11:53,066 --> 00:11:55,166
You put a whole
number ten can, practically.
304
00:11:55,166 --> 00:11:58,467
[Rudy] Last is our ketchup.
This give it that nice,
sweet touch.
305
00:11:58,467 --> 00:12:00,467
I've made a lotta
Cuban food, my friend,
306
00:12:00,467 --> 00:12:02,767
-I have never
put ketchup in it.
-Never put ketchup in it.
307
00:12:02,767 --> 00:12:04,600
This is what gives
it the nice sweetness.
308
00:12:04,667 --> 00:12:08,166
We're gonna go ahead
and let this simmer
for about a good 20 minutes.
309
00:12:08,166 --> 00:12:10,867
We're gonna go ahead
and get the, uh, beef
ready to be shredded.
310
00:12:10,934 --> 00:12:12,567
And that juice is gonna
go in the sauce, too?
311
00:12:12,567 --> 00:12:15,500
-This meat stock here's gonna
go right into our sauce. Yeah.
-Oh, that's nice.
312
00:12:15,567 --> 00:12:18,781
And, I mean, literally,
shreds apart, and that's why
it looks like old clothes.
313
00:12:18,781 --> 00:12:19,000
And, I mean, literally,
shreds apart, and that's why
it looks like old clothes.
314
00:12:19,266 --> 00:12:21,033
[Rudy] Correct.
315
00:12:22,467 --> 00:12:25,200
[Guy] It's like bein' right
at the rim of the volcano
in Flavortown, man.
316
00:12:25,266 --> 00:12:27,934
Look at that thing! Now, how
long's this gonna go together
before we get to eat it?
317
00:12:27,934 --> 00:12:29,066
Good 30 minutes.
318
00:12:31,467 --> 00:12:34,166
[Guy] The meat really, really
holds onto the sauce.
319
00:12:34,166 --> 00:12:35,734
And then you get
the texture of the meat.
320
00:12:37,734 --> 00:12:39,100
-Look at how juicy it is.
-[Rudy] Yeah.
321
00:12:40,467 --> 00:12:42,367
[mumbling]
322
00:12:44,867 --> 00:12:46,367
There you go.
323
00:12:46,367 --> 00:12:47,066
I'll be back.
324
00:12:47,600 --> 00:12:48,781
[Rudy] Ropa Vieja!
325
00:12:48,781 --> 00:12:49,000
[Rudy] Ropa Vieja!
326
00:12:49,166 --> 00:12:52,367
Nobody makes
it like Rincon Criollo,
the saucisson you get here,
327
00:12:52,367 --> 00:12:54,266
the flavor is like no other.
328
00:12:54,266 --> 00:12:56,867
[Rudy] Oxtails ready!
Two chicharron de pollo's
comin' up.
329
00:12:56,934 --> 00:12:59,066
It's fried chicken like
you've never had it.
330
00:12:59,066 --> 00:13:00,367
Chicharron de pollo.
331
00:13:01,667 --> 00:13:03,500
So we're gonna start
off with just some
simple lime juice
332
00:13:03,567 --> 00:13:05,033
that we're gonna
pour on top here.
333
00:13:05,033 --> 00:13:09,400
Garlic powder,
our chicken base, now we're
gonna add in our oregano,
334
00:13:09,467 --> 00:13:14,367
some salt,
some extra lemon juice,
and let it soak it, yeah,
335
00:13:14,367 --> 00:13:16,166
then we're ready
to throw it in the oven.
336
00:13:16,867 --> 00:13:18,781
All right, chicken's ready.
337
00:13:18,781 --> 00:13:18,934
All right, chicken's ready.
338
00:13:18,934 --> 00:13:19,000
And then we're go ahead
and deep fry it
once we get the order.
339
00:13:21,934 --> 00:13:22,567
We're good to go.
340
00:13:24,400 --> 00:13:25,834
Raw onions on here.
341
00:13:26,500 --> 00:13:28,100
Get a little garlic sauce.
342
00:13:28,100 --> 00:13:30,867
The garlic oil is actually
just extra virgin olive oil,
343
00:13:30,934 --> 00:13:32,567
a little lime juice,
and peeled garlic.
344
00:13:34,033 --> 00:13:35,033
[waiter 2] Chicharron
de pollo.
345
00:13:35,033 --> 00:13:37,100
It's just seasoned
so beautifully.
346
00:13:37,166 --> 00:13:40,734
The flavors are
just incredible, juicy, moist.
347
00:13:40,734 --> 00:13:45,266
It's sort of caressed
in the pot with the flavors,
and not just deep fried.
348
00:13:45,266 --> 00:13:47,367
All right, guys, it's gettin'
busy out there, let's roll!
349
00:13:47,367 --> 00:13:48,467
[Rudy] Vaca frita ready!
350
00:13:49,166 --> 00:13:50,166
What do you say, adios?
351
00:13:50,166 --> 00:13:51,367
Hasta luego.
352
00:13:51,367 --> 00:13:52,567
You got that right.
353
00:13:56,200 --> 00:13:57,200
And comin' up...
354
00:13:57,200 --> 00:13:59,367
I don't know that I've
ever seen head cheese.
355
00:13:59,367 --> 00:14:01,567
...a Vietnamese joint
in Cincinnati...
356
00:14:01,567 --> 00:14:03,667
How long is the line
to get into this joint
on a Saturday?
357
00:14:03,734 --> 00:14:05,400
...servin' so much soup...
358
00:14:05,467 --> 00:14:07,567
{\an8}-About an hour
and a half. Yeah.
-No!
359
00:14:07,567 --> 00:14:09,266
{\an8}...they had to switch
up spots.
360
00:14:09,266 --> 00:14:10,767
{\an8}Pho tai, nam at the window.
361
00:14:13,100 --> 00:14:15,467
{\an8}So I'm here
in Cincinnati, Ohio,
at the Findlay Outdoor Market,
362
00:14:15,467 --> 00:14:18,000
{\an8}now, this is the oldest market
in the state of Ohio.
363
00:14:18,066 --> 00:14:21,767
{\an8}It opened in 1852,
and it's been
runnin' ever since.
364
00:14:21,834 --> 00:14:27,367
And when I was there in 2014,
I found a place dishin' out
phenomenal pho.
365
00:14:27,367 --> 00:14:30,000
Since then, the marketplace
got too small,
366
00:14:30,066 --> 00:14:32,567
so they moved
across the street
to their own joint.
367
00:14:32,567 --> 00:14:34,667
Right here, at Pho Lang Thang.
368
00:14:37,000 --> 00:14:39,834
{\an8}If you come to Cincinnati,
definitely come
to Pho Lang Thang.
369
00:14:39,834 --> 00:14:41,667
{\an8}It's just a whole
experience, itself.
370
00:14:41,667 --> 00:14:41,884
{\an8}I have thit nuong
at the window.
371
00:14:41,884 --> 00:14:42,000
{\an8}I have thit nuong
at the window.
372
00:14:43,266 --> 00:14:46,834
{\an8}This is just very
authentic food, really
takes me back home.
373
00:14:46,834 --> 00:14:48,600
Grilled pork chop,
had to have beans.
374
00:14:49,200 --> 00:14:51,266
The food is amazing.
375
00:14:51,266 --> 00:14:56,867
When I saw Duy on Triple D,
I loved the beard. I mean, he
looks a little different now.
376
00:14:56,867 --> 00:15:01,100
{\an8}[Guy] I'll say, but while chef
Duy Nguyen may have
changed his look,
377
00:15:01,166 --> 00:15:04,467
{\an8}he hasn't changed any
of the family recipes
he's been makin'
378
00:15:04,467 --> 00:15:07,867
{\an8}with the help of his brother,
Bao and buddy, Mike Dew.
379
00:15:07,934 --> 00:15:11,884
{\an8}I'm actually American,
born here, but my folks
are from Vietnam.
380
00:15:11,884 --> 00:15:11,967
{\an8}I'm actually American,
born here, but my folks
are from Vietnam.
381
00:15:11,967 --> 00:15:12,000
{\an8}We've always had
a lot of fun
playing with food.
382
00:15:13,767 --> 00:15:15,834
{\an8}We've been able to introduce
new Vietnamese dishes
383
00:15:15,834 --> 00:15:18,066
{\an8}to this region that people
have never really seen before.
384
00:15:18,066 --> 00:15:19,834
[Bao] Pho tai, nam
at the window.
385
00:15:19,834 --> 00:15:21,333
The soup is amazing.
386
00:15:21,333 --> 00:15:23,867
Everybody talked
about the pho, that was
the first thing that we got.
387
00:15:23,867 --> 00:15:24,734
[waiter 3] Beef pho.
388
00:15:27,266 --> 00:15:28,333
So where are we gonna start?
389
00:15:28,333 --> 00:15:29,567
-We're gonna
start off with the bones.
-Okay.
390
00:15:30,400 --> 00:15:32,300
-So oxtail.
-Oxtail.
391
00:15:32,367 --> 00:15:34,367
-We got some femur bones.
-Wow!
392
00:15:34,367 --> 00:15:36,567
[Duy] Next up, we add
our brisket to it.
393
00:15:36,567 --> 00:15:39,200
-So we take our beef scraps,
toss it it in there, as well.
-[Guy] Okay.
394
00:15:39,266 --> 00:15:41,884
Kosher salt in there,
from here we add the water,
then let it simmer.
395
00:15:41,884 --> 00:15:42,000
Kosher salt in there,
from here we add the water,
then let it simmer.
396
00:15:44,467 --> 00:15:45,667
It takes about three hours.
397
00:15:46,667 --> 00:15:47,967
I'm gonna pull
out the brisket.
398
00:15:47,967 --> 00:15:49,934
It's like bobbin' for brisket.
399
00:15:49,934 --> 00:15:51,834
Now, we're gonna drop,
uh, the tendon in.
400
00:15:51,834 --> 00:15:54,667
Nothin' says more
yum, than tendon.
401
00:15:54,734 --> 00:15:56,934
-Let it sit
in there overnight.
-Next step.
402
00:15:56,934 --> 00:16:01,000
[Duy] Roasted onions, roasted
ginger, roasted spices,
403
00:16:01,000 --> 00:16:03,467
and the cinnamon,
as well, too.
404
00:16:03,467 --> 00:16:07,266
-Sugar, kosher salt,
rock sugar, rock candy.
-Rock sugar?
405
00:16:07,266 --> 00:16:09,667
A little bit of mushroom
seasoning and MSG.
406
00:16:09,734 --> 00:16:11,884
-Top back on, come back three
hours later ready to plate it.
-[Guy] Kay.
407
00:16:11,884 --> 00:16:12,000
-Top back on, come back three
hours later ready to plate it.
-[Guy] Kay.
408
00:16:13,567 --> 00:16:15,667
-[Duy] Fresh pho noodles.
-[Guy] It's just
a rice noodle.
409
00:16:15,667 --> 00:16:18,100
-Yep! About 30 seconds or so.
-[Guy] Got it.
410
00:16:18,166 --> 00:16:19,667
Start placing the meat in.
411
00:16:19,667 --> 00:16:25,367
First we go with, uh, brisket,
and then we got
our meatballs, tripe,
412
00:16:25,367 --> 00:16:28,867
-some tendon, and, uh, we got
our rare eye round. Yep!
-[Guy] Eye-of-round.
413
00:16:28,867 --> 00:16:33,000
[Duy] A little bit of white
onions, green onions,
some cilantro, as well.
414
00:16:33,066 --> 00:16:35,100
-[Guy] Got it.
-And then,
ladle the broth on.
415
00:16:38,934 --> 00:16:40,166
That's outstanding.
416
00:16:43,200 --> 00:16:44,000
Mmm!
417
00:16:44,867 --> 00:16:46,600
Tender noodles,
great meatball,
418
00:16:46,667 --> 00:16:48,567
I think that there's
so many components to it.
419
00:16:50,100 --> 00:16:52,367
The balance is great,
the flavors are subtle.
420
00:16:54,500 --> 00:16:56,266
It's delicious, man.
Great job, chef.
421
00:16:57,266 --> 00:16:59,100
[waiter 3] Pho tai,
nam, table 13.
422
00:16:59,166 --> 00:17:04,667
Typically I get the pho ga,
and add a side order
of the wings.
423
00:17:04,734 --> 00:17:06,934
Nuoc mam wings at the window.
424
00:17:06,934 --> 00:17:09,200
Uh, nuoc mam wings
are probably one
of my favorite.
425
00:17:09,266 --> 00:17:10,467
Sauce in the nuoc mam wings.
426
00:17:10,467 --> 00:17:11,884
The wings are great. There's
just really good marinade.
427
00:17:11,884 --> 00:17:12,000
The wings are great. There's
just really good marinade.
428
00:17:12,266 --> 00:17:14,667
I think that's some
of the magic
in the secret sauce.
429
00:17:16,567 --> 00:17:19,000
To make our nuoc mam wings,
first, we brine 'em overnight
430
00:17:19,000 --> 00:17:24,100
in garlic, soy sauce,
fish sauce, sugar,
black pepper and lemon grass.
431
00:17:24,100 --> 00:17:28,266
We add a little bit a water,
whisk it up, and then brine
the wings in them overnight.
432
00:17:29,367 --> 00:17:32,667
Once the wings are brined,
we lay it out on a rack,
433
00:17:32,667 --> 00:17:35,200
and bake it off,
400 degrees
for 20 minutes.
434
00:17:37,000 --> 00:17:38,467
Drop six in a basket...
435
00:17:39,266 --> 00:17:40,500
Nuoc mam wings goin' down.
436
00:17:43,767 --> 00:17:45,500
...pull 'em out, toss
'em in the wing sauce,
437
00:17:45,500 --> 00:17:51,567
which is water, sugar, honey,
oyster sauce, fish sauce,
and lime juice.
438
00:17:51,567 --> 00:17:55,867
Add some ginger, garlic,
Thai chilis, top it off
with a corn starch slurry,
439
00:17:55,867 --> 00:17:57,767
heat it up, and then
we're gonna blend it.
440
00:18:02,166 --> 00:18:04,000
I need two wings for table 12.
441
00:18:04,066 --> 00:18:08,100
I love the wings. The sauce
on 'em, bit of spiciness
to add to the sweetness.
442
00:18:08,100 --> 00:18:09,467
It's really nice.
443
00:18:09,467 --> 00:18:11,884
They're super flavorful.
A nice crisp to it,
really enjoy it.
444
00:18:11,884 --> 00:18:12,000
They're super flavorful.
A nice crisp to it,
really enjoy it.
445
00:18:12,667 --> 00:18:16,100
We had the wings,
we had the bo luc lac,
which is the steak.
446
00:18:16,100 --> 00:18:17,834
Bo luc lac.
447
00:18:17,834 --> 00:18:19,133
One of the new
things that they have,
448
00:18:19,133 --> 00:18:21,934
the shake and beef
is now one that
I get pretty frequently.
449
00:18:22,467 --> 00:18:23,834
Oh, I love it.
450
00:18:23,834 --> 00:18:27,000
For our bo luc lac,
we start off with a cubed,
ragu plank steak.
451
00:18:27,066 --> 00:18:30,567
Marinate it with soy sauce,
oyster sauce, garlic,
452
00:18:30,567 --> 00:18:32,834
shallots, sugar,
and black pepper.
453
00:18:32,834 --> 00:18:36,667
We mix that all up.
Add our steak to it,
let it marinate overnight.
454
00:18:36,667 --> 00:18:39,500
We start off with a really
hot pan, get the oil sizzlin',
455
00:18:39,567 --> 00:18:41,567
and then we toss
in the cubed plank steak.
456
00:18:41,567 --> 00:18:41,884
We toss it a few times
because the name translates
to shake and beef.
457
00:18:41,884 --> 00:18:42,000
We toss it a few times
because the name translates
to shake and beef.
458
00:18:46,166 --> 00:18:48,100
Add a little bit
of the marinade sauce to it,
459
00:18:48,166 --> 00:18:50,000
and once it hits
at medium-rare,
it's ready to plate.
460
00:18:51,567 --> 00:18:53,233
[Bao] Plating
the bo luc lac's!
461
00:18:53,233 --> 00:18:56,767
The beef is really good.
It has a really nice, slightly
sweet light sauce on it.
462
00:18:56,834 --> 00:18:58,600
Super tender cuts of meat.
463
00:18:58,667 --> 00:19:00,266
I have it every time I come.
464
00:19:00,266 --> 00:19:03,367
You can come here once,
get the steak. Next time,
wings, the soup.
465
00:19:03,367 --> 00:19:04,367
There's somethin'
for everybody.
466
00:19:04,367 --> 00:19:06,000
Got a pork banh mi!
467
00:19:06,000 --> 00:19:09,200
I've eaten a lot of banh mi,
but I don't know that I've
ever seen head cheese.
468
00:19:10,266 --> 00:19:11,333
That's great.
469
00:19:11,367 --> 00:19:11,884
This is, like, probably
the favorite in my family.
470
00:19:11,884 --> 00:19:12,000
This is, like, probably
the favorite in my family.
471
00:19:14,367 --> 00:19:15,667
Mmm!
472
00:19:15,734 --> 00:19:16,967
Think I'm having the knee.
473
00:19:16,967 --> 00:19:18,734
-[Duy] I need the two wings.
-Comin' right up.
474
00:19:18,734 --> 00:19:20,567
Two banh mi chay's
in the window.
475
00:19:20,567 --> 00:19:22,600
Triple D comin'
through Cincinnati,
has been great.
476
00:19:22,667 --> 00:19:23,600
Phew!
477
00:19:23,667 --> 00:19:25,500
Have you been here before?
478
00:19:25,567 --> 00:19:27,734
How long is the line
to get into this joint
on a Saturday?
479
00:19:27,734 --> 00:19:29,066
Uh, about an hour and a half.
480
00:19:29,066 --> 00:19:30,734
-No!
-Yeah.
481
00:19:30,767 --> 00:19:34,266
{\an8}We thought we were already
busy. We didn't realize
that it could be even busier.
482
00:19:34,266 --> 00:19:36,100
{\an8}The business seemed
to, at least, double.
483
00:19:36,166 --> 00:19:37,734
{\an8}[Mike Dew] We moved
right across the street
from Findlay Market
484
00:19:37,734 --> 00:19:39,400
{\an8}to a much larger space.
485
00:19:39,467 --> 00:19:41,884
The growth
is beyond, you know,
any of our wildest dreams.
486
00:19:41,884 --> 00:19:42,000
The growth
is beyond, you know,
any of our wildest dreams.
487
00:19:43,000 --> 00:19:46,000
[woman] Pho Lang
Thang's first location
was pretty small,
488
00:19:46,066 --> 00:19:48,467
coming into the new location
was just really surreal.
489
00:19:48,467 --> 00:19:51,767
If you don't get here right
when they open, you're
gonna have a bit of a wait.
490
00:19:51,767 --> 00:19:53,166
You gotta come
to Pho Lang Thang.
491
00:19:54,934 --> 00:19:56,166
We got a bunch
a tickets coming in.
492
00:19:56,166 --> 00:19:57,867
Vaca frita con tostones!
493
00:19:57,867 --> 00:19:59,467
[Guy] That's
it for this road trip,
and don't you worry...
494
00:19:59,467 --> 00:20:01,600
Can't forget
about y'all over here.
495
00:20:01,667 --> 00:20:03,467
Gotta banh mi
for the Triple D Nation.
496
00:20:03,467 --> 00:20:07,867
We'd get shoved down
at the end, and it was pecking
order of how old you were.
497
00:20:07,934 --> 00:20:08,867
[Mike] Plating
the bo luc lac's!
498
00:20:09,667 --> 00:20:11,033
Lechon!
499
00:20:11,033 --> 00:20:11,884
...there's over 1,100 joints!
We got a lot more
to check out.
500
00:20:11,884 --> 00:20:12,000
...there's over 1,100 joints!
We got a lot more
to check out.
501
00:20:13,734 --> 00:20:15,367
-Todo salio bien?
-Gracias.
502
00:20:15,367 --> 00:20:16,166
See 'ya next week.
503
00:20:23,166 --> 00:20:24,567
{\an8}Yay!
504
00:20:24,567 --> 00:20:26,066
{\an8}You didn't
expect that, did 'ya?
505
00:20:27,467 --> 00:20:29,967
{\an8}It was the... It was
the chicken wing
that he gives with that look.