1
00:00:01,166 --> 00:00:02,433
You know, people are
asking me all the time,
2
00:00:02,433 --> 00:00:04,567
"Hey, Guy, that one joint
you checked out
in that one city
3
00:00:04,567 --> 00:00:06,767
when you were doing Triple D,
how are they doing?"
4
00:00:06,767 --> 00:00:08,300
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 --> 00:00:15,367
This is ridiculous, dude.
7
00:00:15,367 --> 00:00:17,600
But it turns out,
it was only the beginning,
8
00:00:17,667 --> 00:00:19,667
'cause Triple D joints
have been blowing up,
9
00:00:19,667 --> 00:00:22,100
and we're going back
to see what's cooking.
10
00:00:23,266 --> 00:00:25,000
Like on this trip.
11
00:00:25,000 --> 00:00:26,033
We're running the gamut...
12
00:00:26,066 --> 00:00:28,066
Literally everything
on the menu is a homerun.
13
00:00:28,066 --> 00:00:29,200
...from barbecue...
14
00:00:29,266 --> 00:00:30,000
They're smoked, then fried.
15
00:00:30,000 --> 00:00:30,867
They're smoked, then fried.
16
00:00:30,867 --> 00:00:32,300
...to banh mi.
17
00:00:32,367 --> 00:00:34,000
That's a real-deal sandwich.
18
00:00:34,066 --> 00:00:36,266
It's rib tips
and hot links
in Los Angeles...
19
00:00:36,266 --> 00:00:37,700
They're fun to eat.
20
00:00:37,767 --> 00:00:38,867
That's delicious.
21
00:00:38,867 --> 00:00:40,200
Mmm.
22
00:00:40,266 --> 00:00:42,100
...jerk chicken
and oxtail in Ohio...
23
00:00:42,166 --> 00:00:44,800
Only Jamaican
can do jerk chicken.
24
00:00:44,867 --> 00:00:46,367
...and in Lansing,
Michigan...
25
00:00:46,367 --> 00:00:48,000
My heart is pumping.
26
00:00:49,767 --> 00:00:50,600
...a barbecue...
27
00:00:50,667 --> 00:00:52,166
I got a brisket banh mi.
28
00:00:52,166 --> 00:00:53,767
...and Vietnamese mash up...
29
00:00:53,767 --> 00:00:55,467
I've had
a lot of Vietnamese food,
30
00:00:55,467 --> 00:00:56,767
never had cola in it.
31
00:00:56,767 --> 00:00:58,367
...gets a ringing endorsement.
32
00:00:58,367 --> 00:01:00,000
Every single thing here
is Flavortown.
33
00:01:00,000 --> 00:01:00,600
Every single thing here
is Flavortown.
34
00:01:00,667 --> 00:01:03,000
[Guy] Familiar faces,
new places
35
00:01:03,000 --> 00:01:05,166
and more
off-the-hook flavors.
36
00:01:05,166 --> 00:01:06,900
This is Triple-D Nation.
37
00:01:12,967 --> 00:01:15,266
So you're looking
for a killer barbecue joint.
38
00:01:15,266 --> 00:01:16,066
How do you find it?
39
00:01:16,066 --> 00:01:17,266
Well, you read about it.
40
00:01:17,266 --> 00:01:18,400
A friend could
tell you about it.
41
00:01:18,467 --> 00:01:19,834
You could watch
some crazy show
42
00:01:19,834 --> 00:01:22,367
about a dude driving
all over the country,
trying great food.
43
00:01:23,266 --> 00:01:24,700
Or you could sniff it out.
44
00:01:24,767 --> 00:01:26,000
That's why
I drive a convertible.
45
00:01:26,000 --> 00:01:28,266
And that's what's
led me here, to Compton,
46
00:01:28,266 --> 00:01:30,000
to check out
some killer barbecue.
47
00:01:30,000 --> 00:01:30,100
to check out
some killer barbecue.
48
00:01:30,100 --> 00:01:32,100
That was back in 2013.
49
00:01:32,166 --> 00:01:33,867
And while the nose
still knows,
50
00:01:33,867 --> 00:01:35,800
the eyes tell
a different story.
51
00:01:35,867 --> 00:01:37,266
Because this barbecue spot,
52
00:01:37,266 --> 00:01:39,166
that was once filling
the Compton air
53
00:01:39,166 --> 00:01:40,900
with their signature
smoker smell,
54
00:01:40,967 --> 00:01:43,567
has now spread the aroma
all over LA
55
00:01:43,567 --> 00:01:45,066
at Bludso's.
56
00:01:48,066 --> 00:01:49,367
[server] Full rack
of pork ribs.
57
00:01:49,367 --> 00:01:52,667
Bludso's is so great
because they serve
the best barbecue.
58
00:01:52,667 --> 00:01:55,066
[server]
Brisket with baked beans
and mac and cheese.
59
00:01:55,066 --> 00:01:57,767
The barbecue is a good mix
of California and Texas.
60
00:01:57,767 --> 00:02:00,000
[server] Half a chicken,
mac and cheese,
collard greens.
61
00:02:00,000 --> 00:02:00,100
[server] Half a chicken,
mac and cheese,
collard greens.
62
00:02:00,166 --> 00:02:01,800
Saw it on Triple D
a few years back.
63
00:02:01,867 --> 00:02:03,266
Kevin's got
a big personality,
64
00:02:03,266 --> 00:02:05,467
and it comes across
in his food, for sure.
65
00:02:05,467 --> 00:02:06,867
Are y'all enjoyin'
the food?
66
00:02:06,867 --> 00:02:10,066
[Guy] That's California native
and pitmaster Kevin Bludso,
67
00:02:10,066 --> 00:02:11,900
who learned everything
he knows about barbecue
68
00:02:11,967 --> 00:02:13,467
from his Texan grandmother.
69
00:02:13,467 --> 00:02:15,900
Granny had
a little small shack
in Corsicana, Texas.
70
00:02:15,967 --> 00:02:18,166
Every summer,
my mother and father
would send me down there.
71
00:02:18,166 --> 00:02:21,100
Smoked ham ox,
Granny's gravy on there.
72
00:02:23,066 --> 00:02:25,066
What year was it? 2013?
73
00:02:25,066 --> 00:02:26,567
'13, baby. Yeah.
74
00:02:26,567 --> 00:02:28,400
Did you think this is where
it was gonna end up?
75
00:02:28,467 --> 00:02:29,533
[Kevin] You never know.
76
00:02:29,533 --> 00:02:30,000
Do your barbecue,
just don't do no bad barbecue.
77
00:02:30,000 --> 00:02:31,667
Do your barbecue,
just don't do no bad barbecue.
78
00:02:31,667 --> 00:02:33,600
[server] Slab of ribs,
sauce on the side.
79
00:02:33,667 --> 00:02:34,800
[woman] The ribs are good.
80
00:02:34,800 --> 00:02:37,600
And it's just
consistently good
all the time.
81
00:02:37,667 --> 00:02:38,700
[Guy]
That's a good-looking rib.
82
00:02:38,700 --> 00:02:41,100
To me, that's kind of like
a pork skirt steak.
83
00:02:41,100 --> 00:02:43,967
You're talking about
fat and muscle,
but huge flavor.
84
00:02:43,967 --> 00:02:45,367
-So give me the rundown.
-Okay.
85
00:02:45,367 --> 00:02:47,500
Little brown sugar,
white sugar,
86
00:02:48,100 --> 00:02:49,967
seasoning salt,
87
00:02:49,967 --> 00:02:51,300
-chili powder.
-Chili powder.
88
00:02:51,367 --> 00:02:53,567
-Granulated garlic,
coarse black pepper.
-[Guy] Okay.
89
00:02:53,567 --> 00:02:54,667
Cumin.
90
00:02:54,667 --> 00:02:57,200
-Cayenne pepper, oregano.
-Okay.
91
00:02:57,266 --> 00:02:58,467
-Granulated onion.
-All right.
92
00:02:58,467 --> 00:02:59,500
[Kevin] Gotta mix that up.
93
00:03:00,300 --> 00:03:01,567
We're gonna rub it down.
94
00:03:02,800 --> 00:03:04,300
You're gonna let it
set up for 24 hours.
95
00:03:04,367 --> 00:03:05,467
Twenty-four hours.
In the cooler for 24 hours.
96
00:03:05,467 --> 00:03:06,867
That's the way to go, man.
97
00:03:06,867 --> 00:03:08,500
-What temperature
are we runnin'?
-250.
98
00:03:08,567 --> 00:03:09,767
250 for how long?
99
00:03:09,767 --> 00:03:10,867
[Kevin]
About three and a half,
four hours.
100
00:03:14,367 --> 00:03:15,467
[Guy whistles]
101
00:03:18,600 --> 00:03:20,767
I'll tell you what,
this is a righteous rib.
102
00:03:20,767 --> 00:03:24,100
All that flavor
just coming out of that bone,
onto that pork.
103
00:03:24,467 --> 00:03:25,867
Man.
104
00:03:25,867 --> 00:03:27,166
All this
is your grandma's recipe?
105
00:03:27,166 --> 00:03:28,567
All of it.
106
00:03:28,567 --> 00:03:30,000
Give me two pounds
of the LA rib tips
for the Triple-D Nation.
107
00:03:30,000 --> 00:03:31,166
Give me two pounds
of the LA rib tips
for the Triple-D Nation.
108
00:03:31,166 --> 00:03:33,100
[woman] I've had the ribs
plenty of times,
109
00:03:33,166 --> 00:03:35,367
but I also love them
in rib tip form.
110
00:03:35,367 --> 00:03:37,100
All right, walk me through.
[stutters] What's new?
111
00:03:37,100 --> 00:03:38,467
So this is
our, uh, rib tip.
112
00:03:38,467 --> 00:03:40,867
[Guy] Now, rib tips
were a famous thing
back in the day.
113
00:03:40,867 --> 00:03:42,367
Yeah, still are.
114
00:03:42,367 --> 00:03:44,467
They're smoked, then fried.
115
00:03:44,467 --> 00:03:46,667
Then we sauce them up,
just like a buffalo wing.
116
00:03:46,667 --> 00:03:49,567
First, I like
to just mustard them down,
as a binder.
117
00:03:49,567 --> 00:03:51,700
All we season these with
is garlic salt
118
00:03:51,767 --> 00:03:53,100
and coarse black pepper.
119
00:03:53,166 --> 00:03:55,700
So we're about to put these
in the smoker at about 250
120
00:03:55,767 --> 00:03:57,166
with pecan.
121
00:03:57,166 --> 00:03:58,667
They smoke for two hours.
122
00:03:58,667 --> 00:04:00,000
We let our wood
do all the work, you know,
'cause you want the smoke.
123
00:04:00,000 --> 00:04:02,100
We let our wood
do all the work, you know,
'cause you want the smoke.
124
00:04:02,100 --> 00:04:03,767
Now we've got
our rib tips smoked.
125
00:04:03,767 --> 00:04:05,667
We're about to cut 'em up
and fry 'em up.
126
00:04:07,500 --> 00:04:09,200
Put some of our
home-made sauce on 'em.
127
00:04:09,266 --> 00:04:10,767
Little hot sauce,
little barbecue sauce,
128
00:04:10,767 --> 00:04:12,700
a little garlic
and a few other things.
129
00:04:12,767 --> 00:04:14,467
Get a nice coat on 'em.
130
00:04:14,767 --> 00:04:15,867
Order up.
131
00:04:18,600 --> 00:04:19,667
Here's the thing
I love about them.
132
00:04:19,667 --> 00:04:22,367
I love my wings
really well done.
133
00:04:22,367 --> 00:04:23,667
I don't want them to be...
134
00:04:24,967 --> 00:04:26,867
-fatty, and chewy and gooey.
-Yeah.
135
00:04:26,867 --> 00:04:28,500
I want them to have
some crisp to 'em.
136
00:04:28,567 --> 00:04:29,900
That's what's
happening here.
137
00:04:29,900 --> 00:04:30,000
You've smoked them,
the flavor's going
all the way through.
138
00:04:30,000 --> 00:04:32,166
You've smoked them,
the flavor's going
all the way through.
139
00:04:32,166 --> 00:04:34,700
And then
you're rehydrating 'em
with this buffalo sauce,
140
00:04:34,767 --> 00:04:37,967
so you get all the texture,
all the smoke, all the flavor.
141
00:04:37,967 --> 00:04:39,367
They're fun to eat.
142
00:04:39,367 --> 00:04:40,300
That's delicious.
143
00:04:42,567 --> 00:04:44,900
[server] LA rib tips
with baked beans.
144
00:04:44,967 --> 00:04:46,700
They smoke them
slow and low, right?
145
00:04:46,767 --> 00:04:48,767
They're always tender,
juicy, lean.
146
00:04:48,767 --> 00:04:51,100
And with that
hot sauce... [kisses]
147
00:04:51,166 --> 00:04:53,467
I thought it had
a really good kick,
but it wasn't too spicy.
148
00:04:53,467 --> 00:04:55,500
I found the LA tips.
Order up.
149
00:04:57,000 --> 00:04:58,500
I buy this by the pound?
150
00:04:58,567 --> 00:05:00,000
You can buy that
however you want it.
151
00:05:00,000 --> 00:05:00,066
You can buy that
however you want it.
152
00:05:00,066 --> 00:05:01,367
By the pound,
by the bucket,
153
00:05:01,367 --> 00:05:03,600
by the pick-up truck,
however you want it.
154
00:05:03,667 --> 00:05:05,567
-By the pick-up truck.
-Back up in there.
155
00:05:07,467 --> 00:05:10,200
[Guy] And coming up,
there's plenty more
to load up on.
156
00:05:11,200 --> 00:05:12,600
If it snaps,
you know it's real.
157
00:05:12,667 --> 00:05:14,433
-[Kevin] That's right.
-[snaps]
158
00:05:14,433 --> 00:05:17,266
[Guy] Did you hear that?
That's the sound of real-deal
barbecue in the house.
159
00:05:17,266 --> 00:05:18,467
Shut the front door.
160
00:05:18,467 --> 00:05:21,800
-[Kevin laughing]
-Oh. I'm coming back for more.
161
00:05:23,967 --> 00:05:25,700
[Guy] I can't count
the number of barbecue joints
162
00:05:25,767 --> 00:05:27,800
I've hit up on Triple D
over the years,
163
00:05:27,867 --> 00:05:30,900
but what I can count
are the ones that have
stood out.
164
00:05:30,967 --> 00:05:33,000
I might just have to try
just one more piece.
165
00:05:33,000 --> 00:05:34,467
Do your thing, man.
166
00:05:34,467 --> 00:05:36,767
[Guy] And Kevin's
Texas inspired,
Cali-created barbecue
167
00:05:36,767 --> 00:05:39,000
is one
I can't easily forget.
168
00:05:39,000 --> 00:05:41,467
[server]
Brisket with baked beans
and mac and cheese.
169
00:05:41,467 --> 00:05:44,100
I recently had
some barbecue in Texas,
170
00:05:44,100 --> 00:05:45,867
and this is just, like,
right up there with that.
171
00:05:45,867 --> 00:05:46,967
[server]
Full rack of pork ribs.
172
00:05:46,967 --> 00:05:48,767
Got the greens
and the beans on the side.
173
00:05:48,767 --> 00:05:51,166
It's been smoked correctly.
It's perfect.
174
00:05:52,967 --> 00:05:55,600
-2013, we're at
the first location.
-Compton location.
175
00:05:55,667 --> 00:05:56,867
-[Guy] Compton location.
-[Kevin] Yeah.
176
00:05:56,867 --> 00:05:58,367
It is legit as they come.
177
00:05:58,367 --> 00:06:00,166
But if they don't want to come
all the way down to Compton,
178
00:06:00,166 --> 00:06:01,567
you wanna open up in LA?
179
00:06:01,567 --> 00:06:03,567
You said,
"You taking this
to Hollywood?"
180
00:06:03,567 --> 00:06:04,767
And I said, "Yeah."
181
00:06:04,767 --> 00:06:06,867
We're opening up
on, uh, Melrose and La Brea.
182
00:06:06,867 --> 00:06:08,567
-[Guy] You're messing with me.
-No, not at all.
183
00:06:08,567 --> 00:06:10,867
This guy
could go international.
The bomb.
184
00:06:10,867 --> 00:06:12,667
We still have
the one in Australia.
185
00:06:12,667 --> 00:06:14,367
We still have
the one in Hollywood,
and we still--
186
00:06:14,367 --> 00:06:15,900
Uh, hang on,
let me just pick that up.
187
00:06:15,967 --> 00:06:18,266
-The Australian drop
that you just gave.
-Yeah, yeah. You got that?
188
00:06:18,266 --> 00:06:19,800
-The one in Australia.
-Pick it up from down under.
189
00:06:19,867 --> 00:06:22,088
-Yeah.
-We have a location
at The Proud Bird, by LAX.
190
00:06:22,088 --> 00:06:22,967
-Yeah.
-We have a location
at The Proud Bird, by LAX.
191
00:06:22,967 --> 00:06:25,767
And, uh, we're actually
about to open up
192
00:06:25,767 --> 00:06:27,567
a new location
in Santa Monica.
193
00:06:27,567 --> 00:06:31,667
It's been so fun
to watch Bludso's grow
from the small restaurant
194
00:06:31,667 --> 00:06:34,266
to having something
nice and big, like this.
195
00:06:34,266 --> 00:06:38,066
It's always the same.
It's nothing else.
It is consistent.
196
00:06:38,066 --> 00:06:40,266
-Now we're making?
-Collard greens.
197
00:06:40,266 --> 00:06:41,533
[Guy] Grandma's recipe again?
198
00:06:41,533 --> 00:06:43,767
-No, this is
my mom's right here really.
-Mom's recipe.
199
00:06:43,767 --> 00:06:45,467
Chicken base,
chopped garlic,
200
00:06:46,200 --> 00:06:46,900
chopped onions,
201
00:06:47,767 --> 00:06:48,567
chopped yellow peppers.
202
00:06:50,000 --> 00:06:51,166
Smoked turkey necks.
203
00:06:51,166 --> 00:06:52,088
-Smoked turkey necks?
-Yeah.
204
00:06:52,088 --> 00:06:52,467
-Smoked turkey necks?
-Yeah.
205
00:06:54,000 --> 00:06:55,600
We let it cook down
for about an hour and a half.
206
00:06:55,667 --> 00:06:57,767
-Now, what are we doing?
-We're gonna add our collards.
207
00:06:59,900 --> 00:07:01,000
[Guy whistles]
208
00:07:01,066 --> 00:07:02,300
This is gonna cook
down to... [whistles]
209
00:07:03,900 --> 00:07:05,300
We're gonna have to
season this right now.
210
00:07:05,367 --> 00:07:07,000
Crushed red pepper,
onion powder,
211
00:07:08,066 --> 00:07:09,100
seasoning salt.
212
00:07:09,166 --> 00:07:10,367
[Guy] How long
are we gonna let these go?
213
00:07:10,367 --> 00:07:11,500
[Kevin] Uh, about an hour.
214
00:07:14,100 --> 00:07:16,100
-[Guy] How we lookin'?
-We good.
215
00:07:16,166 --> 00:07:18,600
-Will you get me with some
extra turkey neck in there?
-Oh, yeah.
216
00:07:23,567 --> 00:07:25,767
-Shut the front door.
-[Kevin laughing]
217
00:07:25,767 --> 00:07:26,667
Oh.
218
00:07:26,667 --> 00:07:27,767
They're tender.
219
00:07:29,100 --> 00:07:30,266
A little bit spicy.
220
00:07:30,266 --> 00:07:32,667
They're rich,
great broth with 'em.
221
00:07:32,667 --> 00:07:33,834
Not too salty.
222
00:07:33,834 --> 00:07:35,200
-Uh, just the
right balance, man.
-Thanks, man.
223
00:07:35,266 --> 00:07:36,100
Awesome.
224
00:07:36,100 --> 00:07:37,567
-Great greens.
-Glad you like 'em.
225
00:07:37,567 --> 00:07:39,266
Kev, great greens, man.
226
00:07:39,266 --> 00:07:40,900
What are we
making next, Brian?
227
00:07:40,967 --> 00:07:42,700
Hot links.
Pick 'em up.
228
00:07:42,767 --> 00:07:44,100
Love the hot links.
229
00:07:44,100 --> 00:07:46,867
They're home-made,
and they just have
a lot of love in 'em.
230
00:07:48,100 --> 00:07:50,467
Homemade Texas links,
Texas red hots.
231
00:07:50,467 --> 00:07:52,088
-[Guy] Got it.
-WIth the beef, no pork.
232
00:07:52,088 --> 00:07:52,266
-[Guy] Got it.
-WIth the beef, no pork.
233
00:07:53,100 --> 00:07:54,367
Oh, man.
234
00:07:54,367 --> 00:07:55,800
Walk me through
the process on this.
235
00:07:55,867 --> 00:07:58,100
[Kevin] This is
a staple at Bludso's.
236
00:07:58,100 --> 00:07:59,300
In Texas,
they call them red hots.
237
00:07:59,367 --> 00:08:00,367
And people love 'em.
238
00:08:00,367 --> 00:08:02,166
We use beef chuck
for our links,
239
00:08:02,166 --> 00:08:05,166
and we also use
Angus beef short ribs.
240
00:08:05,166 --> 00:08:06,900
So we're gonna
grind this up.
241
00:08:06,967 --> 00:08:09,500
70% chuck, 30% fat.
242
00:08:09,567 --> 00:08:11,100
So now we're gonna
add our seasoning.
243
00:08:11,166 --> 00:08:15,100
Kosher salt,
pink curing salt,
sodium phosphate,
244
00:08:15,166 --> 00:08:16,300
Spanish paprika,
245
00:08:16,367 --> 00:08:18,767
and our special,
secret chili spice.
246
00:08:18,767 --> 00:08:21,100
Granulated garlic,
crushed red peppers,
247
00:08:21,100 --> 00:08:22,088
brown sugar, oregano,
248
00:08:22,088 --> 00:08:23,367
brown sugar, oregano,
249
00:08:23,367 --> 00:08:25,467
coarse black pepper,
and some fresh garlic.
250
00:08:26,567 --> 00:08:28,166
Now we mix this up.
251
00:08:30,367 --> 00:08:32,700
We're gonna go to the stuffer
and make our Texas hot links.
252
00:08:32,767 --> 00:08:34,266
And then they go
right to the smoker
for two hours.
253
00:08:36,867 --> 00:08:37,767
Nice and plump.
254
00:08:37,767 --> 00:08:39,400
I'm about to cut this up
right now, baby.
255
00:08:44,300 --> 00:08:46,066
Take your time, baby.
256
00:08:46,066 --> 00:08:48,500
All right, Kev,
I'm not saying this
just 'cause it's you.
257
00:08:48,567 --> 00:08:50,567
-If it snaps,
you know it's real.
-That's right.
258
00:08:50,567 --> 00:08:52,088
-[snaps]
-If you say it's a hot link,
that's a hot link.
259
00:08:52,088 --> 00:08:53,266
-[snaps]
-If you say it's a hot link,
that's a hot link.
260
00:08:53,266 --> 00:08:54,500
-It's a hot link.
-But it's not such a hot link
261
00:08:54,500 --> 00:08:55,800
-that people are not
gonna appreciate it.
-Yeah. Yes.
262
00:08:55,867 --> 00:08:57,333
You don't want it
to burn your lips.
263
00:08:57,333 --> 00:08:59,166
You wanna be able to eat it
and keep eating it,
like you're doing.
264
00:08:59,166 --> 00:09:00,567
My favorite part about it is,
265
00:09:00,567 --> 00:09:02,367
besides the great flavor
and the snap,
266
00:09:02,367 --> 00:09:03,533
is that texture.
267
00:09:03,567 --> 00:09:05,100
-Yeah, yeah.
-The texture of the meat
inside of it.
268
00:09:05,100 --> 00:09:08,166
Delicious.
You did not disappoint.
269
00:09:08,166 --> 00:09:09,867
[server] Texas hot link
with mac and cheese.
270
00:09:09,867 --> 00:09:11,266
They were so hot.
271
00:09:11,266 --> 00:09:12,800
It doesn't taste
like a sausage
I've ever had before.
272
00:09:12,867 --> 00:09:14,000
They were amazing.
273
00:09:14,000 --> 00:09:16,467
How are the hot links?
Are they spicy enough for you?
274
00:09:16,467 --> 00:09:18,100
The beef hot links
are excellent.
275
00:09:18,166 --> 00:09:20,266
They got a kick to it.
I love my spice.
276
00:09:20,266 --> 00:09:22,088
Got a hot links
and a rib tips up,
table five, please.
277
00:09:22,088 --> 00:09:22,867
Got a hot links
and a rib tips up,
table five, please.
278
00:09:22,867 --> 00:09:24,467
The barbecue here
is so good.
279
00:09:24,467 --> 00:09:26,467
Like juicy, tender.
280
00:09:26,467 --> 00:09:29,166
The sauce,
you can't go wrong.
281
00:09:29,166 --> 00:09:32,000
You can buy
the barbecue sauces
to take home.
282
00:09:32,000 --> 00:09:32,967
It's awesome.
283
00:09:32,967 --> 00:09:35,000
Look at this.
Give me the rundown, man.
284
00:09:35,066 --> 00:09:36,700
You have taken this
to the next level.
285
00:09:36,767 --> 00:09:40,000
You got rubs,
you got sauces,
you got the cookbook.
286
00:09:40,066 --> 00:09:41,100
What happened?
287
00:09:41,166 --> 00:09:42,967
Well, you know,
I keep it 100.
288
00:09:42,967 --> 00:09:45,000
I always remember
one thing you told me,
289
00:09:45,066 --> 00:09:48,100
and you said,
"Man, take advantage
of this situation."
290
00:09:48,100 --> 00:09:49,266
And I was like,
"What do you mean?"
291
00:09:49,266 --> 00:09:52,000
You said, "Rubs, sauce."
292
00:09:52,066 --> 00:09:52,088
And you said that years ago.
293
00:09:52,088 --> 00:09:54,200
And you said that years ago.
294
00:09:54,266 --> 00:09:55,667
And that's what we did.
295
00:09:55,667 --> 00:09:56,900
People can buy this online?
296
00:09:56,967 --> 00:09:58,100
Online, yeah.
297
00:09:58,100 --> 00:09:58,867
-Buy it--
-Or they can come
in the restaurant.
298
00:09:58,867 --> 00:10:00,066
-Yeah.
-Yeah.
299
00:10:00,066 --> 00:10:02,166
I was so happy
when you came out
with the cookbook.
300
00:10:02,166 --> 00:10:03,200
[Kevin]
And I ain't done yet.
301
00:10:03,266 --> 00:10:04,967
Yeah, it doesn't
look like it.
302
00:10:07,900 --> 00:10:09,600
Coming up
in Columbus, Ohio...
303
00:10:09,667 --> 00:10:10,400
Pa...
304
00:10:10,467 --> 00:10:11,800
-[Guy] Paprika?
-[Ena] Paprika.
305
00:10:11,867 --> 00:10:14,066
...a crash course
in Caribbean cooking.
306
00:10:14,066 --> 00:10:15,166
I'm a Jamaican.
307
00:10:15,166 --> 00:10:17,266
I didn't know.
308
00:10:17,266 --> 00:10:19,567
And watch out
for the test at the end.
309
00:10:19,567 --> 00:10:20,667
Caribbean or Cuhribbean?
310
00:10:20,667 --> 00:10:22,088
-Cuhribbean.
-Cuhribbean.
311
00:10:22,088 --> 00:10:22,166
-Cuhribbean.
-Cuhribbean.
312
00:10:22,166 --> 00:10:23,867
-Caribbean.
-[exclaims]
313
00:10:27,266 --> 00:10:30,000
So I'm here in the
Linden neighborhood
of Columbus, Ohio.
314
00:10:30,000 --> 00:10:32,667
Now, back in the day,
this was the major
shopping area.
315
00:10:32,667 --> 00:10:34,567
But as times changed,
things changed.
316
00:10:34,567 --> 00:10:37,200
Well, that's actually
a good thing here
because it opened the door
317
00:10:37,266 --> 00:10:40,467
to a type of food
you might not have found
in Columbus before.
318
00:10:40,467 --> 00:10:43,867
And lucky for me,
that door led to a killer
Jamaican joint
319
00:10:43,867 --> 00:10:46,700
with food as authentic
as the chef who's cooking it.
320
00:10:46,767 --> 00:10:50,166
And even after
hitting the spotlight
in 2017,
321
00:10:50,166 --> 00:10:54,367
you can still find her
serving Caribbean classics
to the locals of Columbus.
322
00:10:54,367 --> 00:10:55,658
This is
Ena's Caribbean Kitchen.
323
00:10:55,658 --> 00:10:56,767
This is
Ena's Caribbean Kitchen.
324
00:11:00,100 --> 00:11:02,467
Jerk chicken.
Rice, and beans and cabbage.
325
00:11:02,467 --> 00:11:04,066
[woman] Everybody knows
this is the hub
326
00:11:04,066 --> 00:11:06,767
to get some authentic
Caribbean food.
327
00:11:06,767 --> 00:11:08,200
Oxtail coming up.
328
00:11:08,200 --> 00:11:10,967
When Guy was here last time,
we were right here
in this location.
329
00:11:10,967 --> 00:11:12,200
What makes it so great?
330
00:11:12,266 --> 00:11:14,367
The food is just dynamic.
331
00:11:14,367 --> 00:11:15,600
-Dynamic?
-Dynamic.
332
00:11:15,667 --> 00:11:17,367
I think dynamic
is a perfect word.
333
00:11:17,367 --> 00:11:19,166
One jerk chicken Alfredo.
334
00:11:19,166 --> 00:11:22,667
This is an experience
that you can get in Ohio
that's like nothing else.
335
00:11:22,667 --> 00:11:24,400
[Guy] An experience
that started way back
336
00:11:24,467 --> 00:11:25,658
when Chef Ena Hales
was cooking in her kitchen
in Jamaica.
337
00:11:25,658 --> 00:11:27,800
when Chef Ena Hales
was cooking in her kitchen
in Jamaica.
338
00:11:27,867 --> 00:11:29,200
Were you in the
restaurant business
in Jamaica?
339
00:11:29,266 --> 00:11:31,667
No. But I did have it
at my house.
340
00:11:31,667 --> 00:11:33,667
-You had a Jamaican restaurant
at your house?
-No.
341
00:11:33,667 --> 00:11:36,000
-No.
-My kids bring
their friends to the house.
342
00:11:36,066 --> 00:11:37,867
-Okay.
-Miss Ena,
what you cook today?
343
00:11:37,867 --> 00:11:38,767
And they love it.
344
00:11:38,767 --> 00:11:40,467
-How many kids do you have?
-Five.
345
00:11:40,467 --> 00:11:42,400
-[Guy] Everybody work here?
-[Ena] Oh, yes.
346
00:11:42,467 --> 00:11:44,000
[server] Lamb with rice.
347
00:11:44,000 --> 00:11:45,667
Everybody's
still here working.
348
00:11:45,667 --> 00:11:48,867
As, obviously,
the first generation
transitions,
349
00:11:48,867 --> 00:11:50,867
the same constant quality
is there.
350
00:11:50,867 --> 00:11:53,066
Literally
everything on the menu
is a homerun.
351
00:11:53,066 --> 00:11:54,467
Jerk chicken rice
and beans.
352
00:11:54,467 --> 00:11:55,658
Triple-D fan in the house.
353
00:11:55,658 --> 00:11:56,166
Triple-D fan in the house.
354
00:11:56,166 --> 00:11:58,200
We're gonna make
the rub for jerk chicken.
355
00:11:58,266 --> 00:11:59,767
Salt. Pa...
356
00:11:59,767 --> 00:12:01,200
-[Guy] Paprika?
-[Ena] Paprika.
357
00:12:01,266 --> 00:12:02,567
I'm a Jamaican.
358
00:12:02,567 --> 00:12:04,567
-[Guy] I didn't know.
-[Ena laughing]
359
00:12:04,567 --> 00:12:07,367
[Ena] Pepper blend,
garlic powder, onion powder,
360
00:12:07,367 --> 00:12:08,967
black pepper, white.
361
00:12:08,967 --> 00:12:10,233
That's white pepper.
362
00:12:10,233 --> 00:12:12,100
You can't say,
"Black pepper, white."
That didn't make--
363
00:12:12,166 --> 00:12:13,700
You're Jamaican.
I'm sorry. I didn't know.
364
00:12:13,767 --> 00:12:15,200
[Ena laughing]
365
00:12:15,266 --> 00:12:18,567
Adobo,
pimento, all spiced,
cayenne pepper.
366
00:12:18,567 --> 00:12:21,000
Now we're going
to do the wet rub.
367
00:12:21,066 --> 00:12:23,266
-Garlic,
scotch bonnet pepper.
-[Guy whistles]
368
00:12:23,266 --> 00:12:25,658
[Ena] Onion,
thyme, red chilies,
369
00:12:25,658 --> 00:12:25,667
[Ena] Onion,
thyme, red chilies,
370
00:12:25,667 --> 00:12:26,800
house dry rub.
371
00:12:26,867 --> 00:12:28,400
Which you can also
buy here, right?
372
00:12:28,467 --> 00:12:30,300
-That's right.
-Shameless plug.
373
00:12:30,367 --> 00:12:31,700
[Ena] Soya sauce.
374
00:12:31,767 --> 00:12:33,667
-[Guy] Wine.
-Liquid smoke,
375
00:12:33,667 --> 00:12:35,767
vinegar and some browning.
376
00:12:35,767 --> 00:12:37,567
-Brown sauce.
-Let it roll.
377
00:12:38,900 --> 00:12:40,800
Now we're going
to prep our jerk chicken
378
00:12:40,867 --> 00:12:42,266
with the dry rub
and the wet rub.
379
00:12:43,266 --> 00:12:45,300
Twenty-four hours.
And are we grilling these?
380
00:12:45,367 --> 00:12:46,367
Grill.
381
00:12:47,567 --> 00:12:49,200
-[Guy] Finish it in the oven?
-Yes.
382
00:12:49,266 --> 00:12:51,600
Jerk sauce on the chicken.
383
00:12:51,667 --> 00:12:54,000
[Guy] You get a little
texture from the grill
on the outside.
384
00:12:54,000 --> 00:12:55,658
Marinade,
little bit of that heat.
385
00:12:55,658 --> 00:12:56,100
Marinade,
little bit of that heat.
386
00:12:57,266 --> 00:12:58,767
All the way
down that chicken.
387
00:12:58,767 --> 00:13:01,700
That's why it's only
Jamaican can do jerk chicken.
388
00:13:01,767 --> 00:13:04,300
Well, I'll tell you what
this non-Jamaican's
doing right now...
389
00:13:05,166 --> 00:13:06,867
shoveling jerk chicken.
390
00:13:06,867 --> 00:13:08,133
[Ena]
Jerk chicken coming up.
391
00:13:08,133 --> 00:13:10,867
Before Triple D,
we used to do
about 100 pounds.
392
00:13:10,867 --> 00:13:13,967
After Triple D,
we stepped up to 250 a day.
393
00:13:13,967 --> 00:13:15,333
Jerk shrimp pasta.
394
00:13:15,367 --> 00:13:20,867
From jerk chicken options
to jerk shrimp Alfredo,
phenomenal.
395
00:13:20,867 --> 00:13:22,467
Now we're going to do
the seasoning
396
00:13:22,467 --> 00:13:24,367
for the jerk shrimp
for the pasta.
397
00:13:24,367 --> 00:13:25,658
Same seasoning
that we make with Guy
for the jerk chicken.
398
00:13:25,658 --> 00:13:27,867
Same seasoning
that we make with Guy
for the jerk chicken.
399
00:13:27,867 --> 00:13:30,367
Only difference,
we're using adobo.
400
00:13:30,367 --> 00:13:32,100
Mix all of those together.
401
00:13:32,100 --> 00:13:33,600
We're going to make
the Alfredo sauce.
402
00:13:33,667 --> 00:13:36,867
Butter, onion and garlic,
heavy cream,
403
00:13:36,867 --> 00:13:40,100
then the adobo,
salt and black pepper,
404
00:13:40,166 --> 00:13:42,166
shaved Parmesan,
Romano.
405
00:13:42,166 --> 00:13:43,767
After this thicken up,
406
00:13:43,767 --> 00:13:45,100
then we start
to cook our shrimp.
407
00:13:45,166 --> 00:13:49,467
Onion and bell pepper,
shrimp, seasoning,
then our sauce.
408
00:13:49,467 --> 00:13:50,767
In goes our pasta.
409
00:13:50,767 --> 00:13:52,767
Now we are going
to put it together.
410
00:13:54,367 --> 00:13:55,658
Parmesan
and the shaved Romano.
411
00:13:55,658 --> 00:13:56,667
Parmesan
and the shaved Romano.
412
00:13:56,667 --> 00:13:58,400
Jerk shrimp pasta.
413
00:13:58,467 --> 00:14:00,300
We have the
jerk shrimp Alfredo.
414
00:14:00,367 --> 00:14:02,066
[woman 1] You've got
the peppers in there,
415
00:14:02,066 --> 00:14:03,567
that shrimp coming together.
416
00:14:03,567 --> 00:14:06,567
Everything that is
encompassed with an Alfredo,
but to another level.
417
00:14:06,567 --> 00:14:08,266
[woman 2] I'm not
a spicy person,
418
00:14:08,266 --> 00:14:11,367
but it has enough spice
for you to actually
enjoy the dish.
419
00:14:11,367 --> 00:14:14,266
Escoveitch snapper.
The one Guy love.
420
00:14:14,266 --> 00:14:17,700
They had the chicken option,
the shrimp, vegetarian,
421
00:14:17,767 --> 00:14:19,200
but you also have fish.
422
00:14:19,266 --> 00:14:20,567
Having those
different options on the menu
423
00:14:20,567 --> 00:14:22,767
makes it a great place
to come to.
424
00:14:22,767 --> 00:14:25,000
Oxtail, rice and beans
and cabbage.
425
00:14:25,000 --> 00:14:25,658
I just go straight
for the oxtails every time.
426
00:14:25,658 --> 00:14:27,266
I just go straight
for the oxtails every time.
427
00:14:27,266 --> 00:14:30,066
They're so tender.
Just grab a fork.
428
00:14:30,066 --> 00:14:32,266
It is a Jamaican
traditional dish.
429
00:14:32,266 --> 00:14:33,567
We are going to marinate it.
430
00:14:33,567 --> 00:14:34,800
Salt, garlic.
431
00:14:34,867 --> 00:14:37,400
We use the powder
and we use the fresh garlic.
432
00:14:37,467 --> 00:14:40,400
Black pepper,
thyme, soya sauce.
433
00:14:40,467 --> 00:14:41,667
Then we're going
to rub it in.
434
00:14:41,667 --> 00:14:44,266
You let it sit for a while,
you'll get a better flavor.
435
00:14:44,266 --> 00:14:45,667
And we're going to fry.
436
00:14:45,667 --> 00:14:47,667
The fry, kind of tendering.
437
00:14:47,667 --> 00:14:49,066
Give you that lovely color.
438
00:14:49,066 --> 00:14:51,200
We're gonna put it
into the cooker.
439
00:14:51,266 --> 00:14:53,467
Onions and garlic
for 15 minutes.
440
00:14:53,467 --> 00:14:54,667
Oxtail is done.
441
00:14:54,667 --> 00:14:55,658
Callaloo, cornbread
and oxtail.
442
00:14:55,658 --> 00:14:57,700
Callaloo, cornbread
and oxtail.
443
00:14:57,767 --> 00:14:59,266
Put a little garnish
in there.
444
00:14:59,266 --> 00:15:01,100
Oxtail with rice
and beans and cabbage.
445
00:15:01,100 --> 00:15:02,867
This falls right off the bone.
It's rich.
446
00:15:02,867 --> 00:15:05,300
They take the time,
and they get it right.
447
00:15:05,367 --> 00:15:07,667
Do you say
Caribbean or Cuhribbean?
448
00:15:07,667 --> 00:15:09,800
-Well, it depends.
-Caribbean or Cuhribbean?
449
00:15:09,867 --> 00:15:11,500
-Cuhribbean.
-Cuhribbean.
450
00:15:11,567 --> 00:15:12,667
-Caribbean.
-[Guy exclaims]
451
00:15:14,066 --> 00:15:16,000
Correct answer is
whatever Miss Ena says.
452
00:15:16,000 --> 00:15:17,500
Miss Ena,
how do you say it?
453
00:15:17,567 --> 00:15:18,300
Caribbean.
454
00:15:18,367 --> 00:15:21,100
-[all laughing]
-That was both.
455
00:15:21,100 --> 00:15:22,967
It open up
everybody's eyes
456
00:15:22,967 --> 00:15:24,600
to let them know
that you can get
457
00:15:24,667 --> 00:15:25,658
good Jamaican food
in Columbus.
458
00:15:25,658 --> 00:15:27,500
good Jamaican food
in Columbus.
459
00:15:27,567 --> 00:15:29,266
You don't have to go
to Jamaica to get it.
460
00:15:29,266 --> 00:15:32,100
And now it's just really
getting the attraction
that it deserves.
461
00:15:32,100 --> 00:15:33,567
It's super busy now.
462
00:15:33,567 --> 00:15:35,266
When you have a restaurant
that's this popular,
463
00:15:35,266 --> 00:15:37,066
people are happy
to live close to it.
464
00:15:37,066 --> 00:15:39,567
We get customer
from all over Columbus.
465
00:15:39,567 --> 00:15:41,066
You got one
all the way from California.
466
00:15:41,066 --> 00:15:41,900
Yes, I sure do.
467
00:15:43,000 --> 00:15:44,367
Great job.
468
00:15:46,166 --> 00:15:47,367
And up next...
469
00:15:47,367 --> 00:15:48,300
Very nice.
470
00:15:48,300 --> 00:15:49,900
...a joint
in Lansing, Michigan...
471
00:15:49,967 --> 00:15:52,166
Yeah, we gotta pick it up.
Full house out there, Ma.
472
00:15:52,166 --> 00:15:54,000
...with a culinary combo...
473
00:15:54,066 --> 00:15:55,567
I've never seen
a place like this.
474
00:15:55,567 --> 00:15:55,658
...you gotta see to believe.
475
00:15:55,658 --> 00:15:57,367
...you gotta see to believe.
476
00:15:57,367 --> 00:15:58,467
You guys got a gem here.
477
00:15:58,467 --> 00:15:59,467
I won't tell
anybody about it.
478
00:16:03,400 --> 00:16:04,634
You know,
ladies and gentlemen,
479
00:16:04,667 --> 00:16:07,066
we have found Triple D joints
in the craziest of places.
480
00:16:07,066 --> 00:16:09,000
Of course we found them
at gas stations.
481
00:16:09,000 --> 00:16:10,467
Well, we found it
in a grocery store,
482
00:16:10,467 --> 00:16:13,000
we found it in a liquor store,
found in an antique store.
483
00:16:13,066 --> 00:16:14,567
We've even found it
in a boxing gym.
484
00:16:14,567 --> 00:16:17,266
But I gotta tell you what,
we're here in Lansing,
Michigan,
485
00:16:17,266 --> 00:16:18,700
just a few blocks
from the Capitol,
486
00:16:18,767 --> 00:16:20,667
and this has got to be
the craziest one yet.
487
00:16:20,667 --> 00:16:22,567
Inside of a cellular store?
488
00:16:22,567 --> 00:16:25,000
I came calling
back in 2017,
489
00:16:25,066 --> 00:16:28,567
and found real-deal Vietnamese
with a barbecue twist.
490
00:16:28,567 --> 00:16:30,600
Now that cellular store
is not there anymore,
491
00:16:30,667 --> 00:16:30,859
but this place still has
the phone ringing
off the hook.
492
00:16:30,859 --> 00:16:33,667
but this place still has
the phone ringing
off the hook.
493
00:16:33,667 --> 00:16:35,867
This is Capital City BBQ.
494
00:16:38,700 --> 00:16:40,800
[server] The Wall Street Bull,
brisket on top.
495
00:16:40,867 --> 00:16:42,667
You have to come
to Capital City BBQ.
496
00:16:42,667 --> 00:16:45,000
Guy came here,
and it's a hit.
497
00:16:45,000 --> 00:16:46,567
[server 2] You got
the shrimp spring rolls.
498
00:16:46,567 --> 00:16:47,800
People come in
for just the unique take
499
00:16:47,867 --> 00:16:50,100
on her traditional barbeque
and Vietnamese fare.
500
00:16:50,100 --> 00:16:52,100
Every single thing here
is Flavortown.
501
00:16:52,100 --> 00:16:54,066
[Guy] And brought to you
by Vietnamese-born
502
00:16:54,066 --> 00:16:56,000
Flavortown resident
Linh Lee,
503
00:16:56,066 --> 00:16:59,567
who's fusing flavors from home
with all-American barbecue
504
00:16:59,567 --> 00:17:00,859
alongside her son, Mike.
505
00:17:00,859 --> 00:17:02,400
alongside her son, Mike.
506
00:17:02,467 --> 00:17:03,867
I got a brisket banh mi.
507
00:17:03,867 --> 00:17:05,767
A lot of Triple D fans
like that one.
508
00:17:05,767 --> 00:17:07,667
Brisket banh mi is just
such a unique sandwich.
509
00:17:07,667 --> 00:17:09,767
Something
I've never tried before.
510
00:17:09,767 --> 00:17:12,266
-First up.
-Pickled daikon.
511
00:17:12,266 --> 00:17:16,266
-Daikon.
-White vinegar,
salt, sugar.
512
00:17:16,266 --> 00:17:18,166
-Daikon in there.
-[Guy] And we dump in
the carrot.
513
00:17:18,166 --> 00:17:19,266
What do we do next?
514
00:17:19,266 --> 00:17:21,667
We're going
to make a sandwich.
515
00:17:21,667 --> 00:17:25,467
Sriracha mayo,
jalapeno, brisket,
516
00:17:25,467 --> 00:17:27,400
cucumber, green onion.
517
00:17:27,467 --> 00:17:28,700
[Guy] Pickled daikon
and carrots.
518
00:17:28,767 --> 00:17:30,300
Cilantro.
519
00:17:30,900 --> 00:17:31,667
Very nice.
520
00:17:36,266 --> 00:17:37,800
My heart is pumping.
521
00:17:39,500 --> 00:17:41,700
[Guy] You've got good smoke,
good bark on the brisket.
522
00:17:41,767 --> 00:17:43,166
Pickled veggies are great.
523
00:17:43,166 --> 00:17:44,266
Little sriracha mayo.
524
00:17:44,266 --> 00:17:45,867
That's a real-deal sandwich.
525
00:17:45,867 --> 00:17:47,867
[Mike] Can you draw out
the brisket banh mis for me?
526
00:17:47,867 --> 00:17:49,367
[Linh speaking]
527
00:17:52,567 --> 00:17:54,567
You have
the brisket banh mi.
528
00:17:54,567 --> 00:17:56,567
[woman] You get
the sweetness of the barbecue
529
00:17:56,567 --> 00:17:58,567
and then the freshness
of the vegetables.
530
00:17:58,567 --> 00:18:00,066
[Linh] You want
a pork noodle salad?
531
00:18:00,066 --> 00:18:00,859
You know, there's so much
good stuff to try.
532
00:18:00,859 --> 00:18:01,800
You know, there's so much
good stuff to try.
533
00:18:01,867 --> 00:18:04,100
I've tried to eat my way
across the menu myself.
534
00:18:04,166 --> 00:18:06,166
I used to come when
it was a cell phone store.
535
00:18:06,166 --> 00:18:07,800
So now the cell phone store
is gone.
536
00:18:07,867 --> 00:18:09,266
Now I just come
for the food.
537
00:18:09,266 --> 00:18:10,667
[Linh speaking]
538
00:18:20,100 --> 00:18:22,900
I was really happy
when she got rid
of the cell phone store
539
00:18:22,967 --> 00:18:24,266
and got more seating.
540
00:18:24,266 --> 00:18:25,300
Yeah, we gotta pick it up.
541
00:18:25,367 --> 00:18:26,867
Full house out there, Ma.
542
00:18:26,867 --> 00:18:30,800
The phone store went away,
the menu started getting
a little bit bigger.
543
00:18:30,867 --> 00:18:33,166
I got the pork
noodle bowl today.
Never tried it before.
544
00:18:33,166 --> 00:18:35,467
But it was super fresh
and tasty.
545
00:18:35,467 --> 00:18:37,800
Here is
a pork butt shoulder.
546
00:18:37,867 --> 00:18:40,200
I like
to cut it very thin.
547
00:18:41,166 --> 00:18:43,367
Now we're going
to marinate the pork
548
00:18:43,367 --> 00:18:46,200
with marinade
I made with Guy.
549
00:18:46,266 --> 00:18:47,900
Lemongrass that
went through a food processor.
550
00:18:47,967 --> 00:18:49,567
-[Linh] Garlic.
-[Guy] Shallots.
551
00:18:49,567 --> 00:18:51,967
[Linh] Black pepper,
crushed pepper,
552
00:18:51,967 --> 00:18:54,400
-salt, sugar.
-[Guy] Okay.
553
00:18:54,467 --> 00:18:56,667
Sesame oil, fish sauce.
554
00:18:56,667 --> 00:18:58,066
Cola.
555
00:18:58,066 --> 00:18:59,867
[Guy] I've had a lot
of Vietnamese food,
556
00:18:59,867 --> 00:19:00,859
never had cola in it.
557
00:19:00,859 --> 00:19:01,266
never had cola in it.
558
00:19:04,200 --> 00:19:06,000
They blend
everything in here.
559
00:19:06,000 --> 00:19:08,300
And we're going
to let it sit overnight.
560
00:19:08,367 --> 00:19:10,100
Pork on the grill.
561
00:19:10,166 --> 00:19:13,166
Put all ingredient together
in a bowl
562
00:19:13,166 --> 00:19:15,000
to make
the pork noodle salad.
563
00:19:15,066 --> 00:19:17,967
Bean sprout,
lettuce, mint,
564
00:19:17,967 --> 00:19:21,700
cucumber, cilantro,
the pork noodles,
565
00:19:21,767 --> 00:19:23,400
carrot daikon.
566
00:19:23,467 --> 00:19:25,367
I'm going to take it off
from the grill.
567
00:19:25,367 --> 00:19:26,767
Chop it up.
568
00:19:28,166 --> 00:19:30,859
Sauteed green onion,
fried egg roll.
569
00:19:30,859 --> 00:19:31,000
Sauteed green onion,
fried egg roll.
570
00:19:31,000 --> 00:19:34,967
And this sauce,
in Vietnam we call nuoc cham.
571
00:19:34,967 --> 00:19:37,767
Boil little water,
sugar, salt,
572
00:19:37,767 --> 00:19:39,667
chili pepper, garlic.
573
00:19:41,066 --> 00:19:44,066
Take it off from the stove.
Vinegar.
574
00:19:44,066 --> 00:19:46,467
Pickled carrot daikon.
575
00:19:46,467 --> 00:19:49,300
Fish sauce.
And here we go.
576
00:19:49,367 --> 00:19:51,300
Pork noodle salad,
side of fish sauce.
577
00:19:51,367 --> 00:19:52,867
I like the pork,
it's seasoned well.
578
00:19:52,867 --> 00:19:55,367
It goes well with the noodles
and the lemongrass.
579
00:19:55,367 --> 00:19:57,000
[man] Sauce is
really, really tasty, too.
580
00:19:57,066 --> 00:19:59,600
You get some sweetness,
some tang from the vinegar.
581
00:19:59,667 --> 00:20:00,859
Brisket banh mi.
You must have seen
Triple D, huh?
582
00:20:00,859 --> 00:20:01,967
Brisket banh mi.
You must have seen
Triple D, huh?
583
00:20:01,967 --> 00:20:04,200
You guys got a gem here.
I won't tell anybody about it.
584
00:20:04,266 --> 00:20:06,867
-Keep it between us, okay?
-All right. That's right.
Secret.
585
00:20:06,867 --> 00:20:10,767
After Triple D was here,
a lot more people were
talking about it.
586
00:20:10,767 --> 00:20:13,467
People start coming
and start buying the food.
587
00:20:13,467 --> 00:20:15,100
She make great food
over here.
588
00:20:15,166 --> 00:20:16,867
I've never seen
a place like this.
589
00:20:16,867 --> 00:20:18,667
I really dig it.
I think this is fun.
590
00:20:18,667 --> 00:20:21,266
You... are wild.
591
00:20:21,266 --> 00:20:22,600
Thank you!
592
00:20:25,000 --> 00:20:27,767
Escoveitch snapper coming up
for that Triple D fan.
593
00:20:27,767 --> 00:20:30,467
I got a brisket banh mi,
a Grease Lightning with fries
594
00:20:30,467 --> 00:20:30,859
and an order of the egg rolls.
595
00:20:30,859 --> 00:20:31,867
and an order of the egg rolls.
596
00:20:31,867 --> 00:20:34,767
All right, folks,
that's it for this cruise
down memory lane.
597
00:20:34,767 --> 00:20:37,000
[server] The brisket
with baked beans
and mac and cheese.
598
00:20:37,066 --> 00:20:38,567
The Wall Street Bull
for Larry.
599
00:20:38,567 --> 00:20:42,100
But don't worry, we got
a ton of funky joints
to revisit...
600
00:20:42,100 --> 00:20:43,467
Order of Texas red hots.
601
00:20:43,467 --> 00:20:45,166
Thank you so much
for coming out.
602
00:20:45,166 --> 00:20:47,467
...all over this
Triple-D Nation.
603
00:20:47,467 --> 00:20:48,367
Why I gotta mail 'em?
604
00:20:48,400 --> 00:20:50,000
I can't come
to the party and cook 'em?
605
00:20:50,000 --> 00:20:51,467
-That's what I meant.
-Okay, I'm there then.
606
00:20:51,467 --> 00:20:53,467
Only ring that hot one
right up front.
607
00:20:53,467 --> 00:20:55,266
What, the register?
608
00:20:55,266 --> 00:20:58,000
I bought that register legit.
That register is not hot.
609
00:20:58,667 --> 00:21:00,166
[Kevin laughing]