1
00:00:01,066 --> 00:00:02,266
You know, people
are asking me all the time,
2
00:00:02,266 --> 00:00:04,400
"Hey, Guy, that one joint
you checked out
in that one city
3
00:00:04,400 --> 00:00:06,667
when you were doing
Triple D, how they doing?"
4
00:00:06,667 --> 00:00:08,300
You know, I don't know.
We should check it out.
5
00:00:08,300 --> 00:00:10,667
[engine revving]
6
00:00:10,667 --> 00:00:13,500
Over the years, I've seen
and tasted it all.
7
00:00:13,500 --> 00:00:15,066
This is ridiculous, dude.
8
00:00:15,066 --> 00:00:17,567
But it turns out,
it was only the beginning
9
00:00:17,567 --> 00:00:19,867
'cause Triple D joints
have been blowing up
10
00:00:19,867 --> 00:00:22,166
and we're going back
to see what's cooking.
11
00:00:23,166 --> 00:00:24,900
Like on this trip.
12
00:00:24,900 --> 00:00:27,367
It's a what what
of culinary style...
13
00:00:27,367 --> 00:00:28,100
Did you just watch that?
14
00:00:28,100 --> 00:00:29,700
...all across the country.
15
00:00:29,700 --> 00:00:31,600
I didn't see these on the menu
when I was there.
16
00:00:31,600 --> 00:00:32,900
-[laughter]
-Mm.
17
00:00:32,900 --> 00:00:34,767
They're rolling them
in Orlando, Florida.
18
00:00:34,767 --> 00:00:36,433
You can get a bucket
of balls, babe.
19
00:00:37,300 --> 00:00:39,000
Grilling them in Charlotte,
North Carolina.
20
00:00:39,000 --> 00:00:40,667
Really, don't ever come here.
21
00:00:40,667 --> 00:00:43,533
You will never be satisfied
with a grilled cheese
you make at home.
22
00:00:44,266 --> 00:00:45,600
And in Denver, Colorado...
23
00:00:45,600 --> 00:00:46,667
That's a good looking rub.
24
00:00:46,667 --> 00:00:48,500
...it's a trifecta
of smoking...
25
00:00:48,500 --> 00:00:49,200
Mm.
26
00:00:49,200 --> 00:00:50,166
...frying...
27
00:00:50,166 --> 00:00:52,367
That's the most tot-a-listic.
28
00:00:52,367 --> 00:00:53,400
...and sauteing.
29
00:00:53,400 --> 00:00:55,567
One of the best Triple D
experiences I've had.
30
00:00:55,567 --> 00:00:56,467
[man] Pick it up.
31
00:00:56,467 --> 00:00:58,100
[speaking Italian]
32
00:00:58,100 --> 00:01:02,767
[in English] Familiar faces,
new places
and more off the hook flavors.
33
00:01:02,767 --> 00:01:04,367
This is Triple D Nation.
34
00:01:10,367 --> 00:01:13,667
Orlando, Florida is
a melting pot
of food possibilities.
35
00:01:13,667 --> 00:01:16,266
I'm thinking mofongo,
maybe we're gonna get
some ceviche,
36
00:01:16,266 --> 00:01:17,634
could be a Cuban sandwich.
37
00:01:17,634 --> 00:01:21,367
But what my buddy
Justin Warner's list didn't
include back in 2017
38
00:01:21,367 --> 00:01:24,367
was this one stop
meatball emporium.
39
00:01:24,367 --> 00:01:27,100
He's definitely not making
that mistake again.
40
00:01:27,100 --> 00:01:29,467
This is The Meatball Stoppe.
41
00:01:31,600 --> 00:01:35,200
Three meatballs.
Arancini, crab, polenta.
42
00:01:35,200 --> 00:01:36,967
It serves some of the best
meatballs.
43
00:01:36,967 --> 00:01:38,767
You could come here
a thousand times
44
00:01:38,767 --> 00:01:40,600
and have a thousand
different combinations.
45
00:01:40,600 --> 00:01:42,500
Sausage, pepper and onion.
Triple D smash.
46
00:01:42,500 --> 00:01:44,567
I saw Guy come here.
I was like, "Oh, man.
47
00:01:44,567 --> 00:01:46,300
That's gotta be
the spot for me."
48
00:01:46,300 --> 00:01:48,000
[Isabella] Polenta balls.
Order up.
49
00:01:48,000 --> 00:01:51,700
Best kept secret
in central Florida,
but it's not a secret anymore.
50
00:01:51,700 --> 00:01:53,367
[Guy] That's because I may
have spilled
the beans
51
00:01:53,367 --> 00:01:57,500
about Chef Isabella
Morgia di Vicari
and her husband, Jeff.
52
00:01:57,500 --> 00:02:01,200
Although she's not one
to keep quiet
about things either.
53
00:02:01,200 --> 00:02:06,867
My family owned and operated
six Italian restaurants
in Orlando since 1972.
54
00:02:06,867 --> 00:02:09,567
We had Sorrento's,
we had Napoli's Pizza,
we had Nemo's.
55
00:02:09,567 --> 00:02:12,367
We had Pizza Wheel,
we have Florentina.
56
00:02:12,367 --> 00:02:15,100
Ma, what did I leave out?
Never mind, Ma. Don't answer.
57
00:02:15,100 --> 00:02:17,433
-All right? [chuckles]
-Holy moly.
58
00:02:20,767 --> 00:02:21,600
Has she calmed down?
59
00:02:21,600 --> 00:02:23,066
She hasn't slowed down a bit.
60
00:02:23,066 --> 00:02:24,767
[Guy] We go
into Triple D there.
61
00:02:24,767 --> 00:02:26,166
Bring Justin Warner with me.
62
00:02:26,166 --> 00:02:29,367
The two of us could barely
keep up with you.
63
00:02:29,367 --> 00:02:32,100
-And ask me what
the white bean ragu is?
-I can't even handle it.
64
00:02:32,100 --> 00:02:35,800
Oh, my gosh.
It's my Nonna's pasta
fagioli without the pasta.
65
00:02:35,800 --> 00:02:37,567
-Where were you
with that one?
-[laughs]
66
00:02:37,567 --> 00:02:38,500
Sorry.
67
00:02:38,500 --> 00:02:39,867
Crispy ravioli.
68
00:02:39,867 --> 00:02:42,467
When I would run into people
that'd say,
"That meatball lady,
69
00:02:42,467 --> 00:02:44,467
she really that much?"
I'm like, "Oh, gees.
70
00:02:44,467 --> 00:02:47,667
Bro, you don't even know
the half of how much...
She loves people."
71
00:02:47,667 --> 00:02:49,066
[speaking Italian]
72
00:02:49,066 --> 00:02:49,867
[in English] You love food.
73
00:02:49,867 --> 00:02:51,900
Where's my fork? I'm starving.
74
00:02:51,900 --> 00:02:54,000
You are so proud
to be Italian.
75
00:02:54,000 --> 00:02:55,100
What are we making first?
76
00:02:55,100 --> 00:02:56,567
[Isabella] Nonna's
traditional meatballs.
77
00:02:56,567 --> 00:02:58,700
Does Nonna know
that you're using
all these recipes
78
00:02:58,700 --> 00:03:00,300
and giving them away
on TV right now?
79
00:03:00,300 --> 00:03:01,667
All day long, sweetheart.
80
00:03:01,667 --> 00:03:04,000
-Okay, here we go.
-[Isabella] Our traditional
meatballs.
81
00:03:04,000 --> 00:03:07,634
Fresh garlic.
We're gonna add
the basil, parsley,
82
00:03:08,367 --> 00:03:09,533
a little bit of water.
83
00:03:10,200 --> 00:03:12,100
All right. Ground chuck.
84
00:03:12,100 --> 00:03:14,600
Ground pork,
garlic and fresh herbs.
85
00:03:14,600 --> 00:03:18,367
Now I have eggs,
milk, breadcrumbs,
86
00:03:18,367 --> 00:03:21,767
Romano cheese, cayenne,
kosher salt.
87
00:03:21,767 --> 00:03:25,200
Here we go.
Form the balls
with my scoop.
88
00:03:25,200 --> 00:03:27,734
And we'll bake them
in the oven for 12 minutes
at 400 degrees.
89
00:03:29,500 --> 00:03:31,867
Before we serve
the meatballs,
we simmer them
90
00:03:31,867 --> 00:03:34,166
in roasted tomato sauce
and chicken stock
91
00:03:34,166 --> 00:03:35,600
-for 45 minutes.
-[Guy] Okay.
92
00:03:35,600 --> 00:03:36,600
What's this concoction?
93
00:03:36,600 --> 00:03:38,166
-This is creamy polenta.
-[Guy] Got it.
94
00:03:38,166 --> 00:03:41,166
[Isabella] And the secret is
I hit it with the immersion
blender.
95
00:03:41,166 --> 00:03:43,166
Add these beautiful meatballs.
96
00:03:45,467 --> 00:03:47,700
It's really good.
It's a cross between light
and dense.
97
00:03:47,700 --> 00:03:50,100
I've never had polenta
immersioned blend.
98
00:03:50,100 --> 00:03:51,667
-No. No, no, no.
-Have you?
99
00:03:51,667 --> 00:03:52,900
-It's a good thing.
-[Isabella] Is it?
100
00:03:52,900 --> 00:03:54,000
-Yeah.
-It's delicious.
101
00:03:54,000 --> 00:03:56,166
[Isabella] Nonna's traditional
over creamy polenta.
102
00:03:56,166 --> 00:03:58,600
Oh, my gosh. It makes you
feel like you're back
in Italy.
103
00:03:58,600 --> 00:04:00,600
So beyond delicious.
104
00:04:00,600 --> 00:04:02,467
Polenta balls. Order up.
105
00:04:02,467 --> 00:04:04,100
I didn't see these on the menu
when I was there.
106
00:04:04,100 --> 00:04:06,934
This is our polenta balls.
107
00:04:08,266 --> 00:04:10,600
-[Guy] Same polenta?
-Same exact polenta.
108
00:04:10,600 --> 00:04:12,600
-So when this polenta's done,
we reuse it.
-Yeah.
109
00:04:12,600 --> 00:04:16,166
I've never seen polenta
as a meatball,
and it tastes great.
110
00:04:17,100 --> 00:04:19,266
Start with boiling water,
veggie stock,
111
00:04:19,266 --> 00:04:22,266
stick of butter, kosher salt,
milk.
112
00:04:22,266 --> 00:04:24,066
Let this melt
just a little bit.
113
00:04:24,066 --> 00:04:26,100
Add our fine cornmeal.
114
00:04:26,100 --> 00:04:30,567
The key is you've got
to keep stirring until
this is perfectly creamy.
115
00:04:30,567 --> 00:04:33,767
Add Pecorino Romano.
We are ready to go.
116
00:04:33,767 --> 00:04:38,600
So I have cornmeal
and I'm gonna add
kosher salt, cayenne pepper.
117
00:04:38,600 --> 00:04:41,767
I have onion powder
and garlic powder.
118
00:04:41,767 --> 00:04:43,100
Just give that a mix.
119
00:04:43,100 --> 00:04:47,166
Just gonna take
this creamy polenta,
add this mozzarella.
120
00:04:47,166 --> 00:04:48,867
Now we're gonna
make the balls.
121
00:04:48,867 --> 00:04:50,200
We're gonna dredge.
122
00:04:50,200 --> 00:04:52,100
Four minutes in the fryer.
123
00:04:52,100 --> 00:04:53,367
They're nice and golden.
124
00:04:53,367 --> 00:04:54,967
This is the roasted
tomato sauce.
125
00:04:55,967 --> 00:04:58,900
Fresh Pecorino Romano,
fresh Italian parsley.
126
00:04:58,900 --> 00:05:02,266
And these are
our creamy polenta balls.
127
00:05:02,266 --> 00:05:05,467
The creamy polenta.
Good amount of cheese
in it.
128
00:05:05,467 --> 00:05:08,166
This is delicious.
Nice and light and airy.
129
00:05:08,166 --> 00:05:09,567
Here are your polenta balls.
130
00:05:09,567 --> 00:05:11,800
It's like Italian grits.
131
00:05:11,800 --> 00:05:14,867
Creamy on the inside,
and it's crispy
on the outside.
132
00:05:14,867 --> 00:05:16,567
We have a five ball sampler.
133
00:05:16,567 --> 00:05:18,166
What's new in the world
of meatballs?
134
00:05:18,166 --> 00:05:21,000
I mean, meatballs
with these people
are not just meatballs.
135
00:05:21,000 --> 00:05:22,900
-[Jeff] Thirteen of 'em.
-Thirteen.
136
00:05:22,900 --> 00:05:23,967
We got 13 balls now.
137
00:05:23,967 --> 00:05:26,367
Two arancini, one crab.
138
00:05:26,367 --> 00:05:27,467
Lots of different choices.
139
00:05:27,467 --> 00:05:29,767
I love their buffalo chicken
meatball.
140
00:05:29,767 --> 00:05:33,166
The one that I love
is the crabcake.
Really delicious.
141
00:05:33,166 --> 00:05:34,266
-[Isabella] Or...
-Okay, or?
142
00:05:34,266 --> 00:05:35,867
You can get a bucket
of balls, babe.
143
00:05:35,867 --> 00:05:37,200
-A bucket of balls.
-[Isabella] Oh, yeah.
144
00:05:37,200 --> 00:05:39,634
-Not just at the driving
range anymore.
-No, no, no.
145
00:05:41,867 --> 00:05:43,266
[Guy] And coming up...
146
00:05:43,266 --> 00:05:44,900
The lentils is the real kicker
to this.
147
00:05:44,900 --> 00:05:47,900
...I'm about to get a taste
of what's filling up
those buckets.
148
00:05:47,900 --> 00:05:49,800
-Hold onto your boots
for this one, babe.
-Okay.
149
00:05:49,800 --> 00:05:51,767
This is something
to write home about.
150
00:05:53,867 --> 00:05:56,567
So I'm here in Orlando,
Florida right off of the 408.
151
00:05:56,567 --> 00:05:59,000
Right between the Space Coast
and the theme parks.
152
00:05:59,000 --> 00:06:02,200
[Guy] Where Chef Warner and I
got a very thorough
explanation
153
00:06:02,200 --> 00:06:03,567
of Italian cooking.
154
00:06:03,567 --> 00:06:05,467
You know, we really are
the non-traditional
155
00:06:05,467 --> 00:06:06,467
traditional
Italian restaurant.
156
00:06:06,467 --> 00:06:08,467
I can get behind
non-traditional traditional.
157
00:06:08,467 --> 00:06:10,867
[man] Drop me four
fried eggs, please.
158
00:06:10,867 --> 00:06:14,066
Somebody's having a party
and they can get
a bucket of balls.
159
00:06:14,066 --> 00:06:16,467
They can get Nonna's,
they can get the polenta.
160
00:06:16,467 --> 00:06:18,867
-People all the time ask me
which is your favorite?
-[Guy] Which is your favorite?
161
00:06:18,867 --> 00:06:20,300
-That's what I was saying.
-[Isabella] All right.
162
00:06:20,300 --> 00:06:23,066
My favorite is definitely
the veggie meatball.
163
00:06:23,066 --> 00:06:25,266
It just melts in your mouth.
164
00:06:25,266 --> 00:06:27,500
-So now we're into
vegetarian meatballs.
-Yes.
165
00:06:27,500 --> 00:06:30,967
We got carrots, mushrooms,
white onions,
166
00:06:30,967 --> 00:06:34,066
red onions, garlic, celery.
167
00:06:34,066 --> 00:06:36,767
I'm gonna roast these 400,
about 30 minutes.
168
00:06:36,767 --> 00:06:38,367
[Guy] Now we're going
to the food processor.
169
00:06:38,367 --> 00:06:39,867
-I'm a little skeptical
with this.
-Yes.
170
00:06:39,867 --> 00:06:42,367
I've had more bad vegetarian
meatballs than I've had good.
171
00:06:42,367 --> 00:06:46,066
[Isabella] I'm gonna puree
half the vegetables
with basil and half a parsley.
172
00:06:48,367 --> 00:06:50,867
Okay.
Beautiful cooked lentils.
173
00:06:50,867 --> 00:06:52,967
-Mental with my lentil.
-[Isabella] See?
174
00:06:52,967 --> 00:06:53,967
We're gonna throw this in.
175
00:06:54,700 --> 00:06:56,867
Add the egg, lemon
and oil mixture.
176
00:06:56,867 --> 00:07:01,333
Oregano, kosher salt,
breadcrumbs and Romano.
177
00:07:02,500 --> 00:07:04,367
Four hundred, 12 minutes,
darling.
178
00:07:04,367 --> 00:07:08,166
-Pesto, fresh Italian parsley.
-Bon appetit.
179
00:07:10,000 --> 00:07:11,100
They're super tender.
180
00:07:11,100 --> 00:07:12,967
-There's a creaminess to it.
There's a...
-Silky.
181
00:07:12,967 --> 00:07:13,967
-Yep.
-Silky.
182
00:07:13,967 --> 00:07:15,300
This is something
to write home about.
183
00:07:15,300 --> 00:07:16,367
Thank you.
184
00:07:16,367 --> 00:07:18,800
Chicken marsala
over creamy polenta.
185
00:07:18,800 --> 00:07:21,467
-What's this one? Holy moly.
-This is the chicken marsala
meatball.
186
00:07:21,467 --> 00:07:23,467
If you love mushrooms,
you'll definitely enjoy
that dish.
187
00:07:23,467 --> 00:07:25,400
So break it down.
How do you make it?
188
00:07:25,400 --> 00:07:27,300
[Isabella] Add the basil
and the garlic,
189
00:07:27,300 --> 00:07:31,800
oregano, black pepper,
kosher salt, garlic powder.
190
00:07:31,800 --> 00:07:36,066
Gonna add the milk,
Pecorino Romano, eggs.
191
00:07:38,266 --> 00:07:42,166
Bake it 400, 12 to 14 minutes.
192
00:07:42,166 --> 00:07:44,467
Now we're making
the rich marsala sauce.
193
00:07:44,467 --> 00:07:47,567
Mushrooms, garlic
and the onions minced,
194
00:07:47,567 --> 00:07:49,200
cayenne, kosher salt.
195
00:07:49,200 --> 00:07:52,266
We're gonna mix this up.
We're going right
into the oven with this.
196
00:07:52,266 --> 00:07:54,066
Four hundred degrees.
Thirty minutes.
197
00:07:54,066 --> 00:07:56,567
Now we're gonna add
tomato paste,
198
00:07:56,567 --> 00:08:00,066
butter, beef stock
and a little bit
of cornstarch.
199
00:08:00,066 --> 00:08:03,000
Marsala. Back in the oven.
Thirty minutes.
200
00:08:03,000 --> 00:08:05,300
Over creamy polenta.
201
00:08:05,300 --> 00:08:07,333
-[Guy] Okay.
-Hold onto your boots, Guy.
202
00:08:09,000 --> 00:08:10,300
That's Nonna's.
203
00:08:10,300 --> 00:08:13,467
And that meatball is tender,
it's not dense.
204
00:08:13,467 --> 00:08:15,767
You've got a great
panade in there.
205
00:08:15,767 --> 00:08:17,300
-Delicious.
-Grazie.
206
00:08:17,300 --> 00:08:19,300
[server] Chicken marsala
over polenta.
207
00:08:19,300 --> 00:08:22,166
You can tell they really took
time to actually make
that sauce.
208
00:08:22,166 --> 00:08:25,467
And the way that it melds in
with the actual meatball,
209
00:08:25,467 --> 00:08:26,967
it's an explosion
in your mouth.
210
00:08:26,967 --> 00:08:28,000
Absolutely delicious.
211
00:08:28,867 --> 00:08:31,667
Crispy ravioli
with the roasted
tomato sauce.
212
00:08:31,667 --> 00:08:35,467
Anything you can imagine
in terms of good Italian food,
you can get right here.
213
00:08:35,467 --> 00:08:38,266
You're doing meatballs
in a way that
I haven't seen...
214
00:08:38,266 --> 00:08:39,967
-[both] Anywhere.
-[Guy] Yeah.
215
00:08:39,967 --> 00:08:44,166
And I think that you probably
even have room to grow
with your crazy imagination.
216
00:08:44,166 --> 00:08:45,467
-You guys are awesome.
-Grazie, love.
217
00:08:45,467 --> 00:08:47,266
If you're having a bad day,
just come see her.
218
00:08:47,266 --> 00:08:48,734
Ah, grazie.
219
00:08:50,867 --> 00:08:53,000
[Guy] And coming up
in Denver, Colorado...
220
00:08:53,000 --> 00:08:54,867
That's ridiculous.
221
00:08:54,867 --> 00:08:55,967
...a neighborhood joint...
222
00:08:55,967 --> 00:08:58,100
That's about as righteous
as you'll find them.
223
00:08:58,100 --> 00:09:00,166
...serving not so standard
bar food.
224
00:09:00,166 --> 00:09:02,533
Over medium egg
if you're smart.
225
00:09:05,567 --> 00:09:07,266
[Guy] It was 2013,
226
00:09:07,266 --> 00:09:10,000
I was in the Highlands
neighborhood of Denver,
Colorado
227
00:09:10,000 --> 00:09:13,400
at a joint that I apparently
had a lot to say about.
228
00:09:13,400 --> 00:09:17,500
I'm here to check out a joint
that I hear has the most
real deal, off the hook,
229
00:09:17,500 --> 00:09:19,767
outrageous bar food
you could find.
230
00:09:19,767 --> 00:09:22,867
And those superlatives
still apply.
231
00:09:22,867 --> 00:09:24,233
This is Highland Tavern.
232
00:09:26,066 --> 00:09:29,166
Frank's wings tossed
for Triple-D Nation.
233
00:09:29,166 --> 00:09:32,667
I saw it on Triple D
and this place is now,
like, a favorite of mine.
234
00:09:32,667 --> 00:09:35,900
When Guy came
the first time, I was here.
235
00:09:35,900 --> 00:09:38,667
This is by far one
of my favorite sandwiches
around.
236
00:09:38,667 --> 00:09:42,100
They've done a great job
at maintaining the quality
of the food.
237
00:09:42,100 --> 00:09:45,667
It's neighborhoody,
but it has, like,
gourmet food almost.
238
00:09:45,667 --> 00:09:48,467
[Guy] That's because
Brian Sommatino
and Andy Stutz
239
00:09:48,467 --> 00:09:53,767
brought in a fine dining chef
to take the menu up a notch
back in 2006.
240
00:09:53,767 --> 00:09:55,200
Is that what you guys
wanted this to be?
241
00:09:55,200 --> 00:09:58,000
Neighborhood bar,
really great food.
242
00:09:58,000 --> 00:10:00,600
There's no reason
to not have good quality food.
243
00:10:00,600 --> 00:10:02,700
Jeremy McMinn
was our original chef.
244
00:10:02,700 --> 00:10:06,000
He brought so much
to the table.
Really put on the map.
245
00:10:06,000 --> 00:10:07,967
-We're gonna make
our Bombshell.
-Get it going.
246
00:10:07,967 --> 00:10:10,100
[Jeremy] Trim this guy up.
We're gonna cut this
in half.
247
00:10:10,100 --> 00:10:11,200
There we go.
248
00:10:11,200 --> 00:10:15,000
Kosher salt,
some brown sugar,
white sugar.
249
00:10:15,000 --> 00:10:18,100
Some pink salt,
get some honey
going into this.
250
00:10:18,100 --> 00:10:19,800
Dump our water in here.
251
00:10:19,800 --> 00:10:21,266
Sashay bag.
252
00:10:21,266 --> 00:10:23,467
Bring this up to a boil.
253
00:10:23,467 --> 00:10:25,767
I really like how
this cleans out the system.
254
00:10:25,767 --> 00:10:27,467
[Jeremy] Cool this down
with some ice.
255
00:10:27,467 --> 00:10:30,667
-[Guy] You gonna let this
brine for seven days?
-[Jeremy] Ah, 15 days.
256
00:10:30,667 --> 00:10:33,100
-Fifteen days.
-[Jeremy] Fifteen days.
257
00:10:33,100 --> 00:10:35,400
-[Guy] Wow, this thing's
gonna be neon pink.
-[Jeremy] Yeah.
258
00:10:35,400 --> 00:10:36,600
Now go with the dry rub?
259
00:10:36,600 --> 00:10:40,667
Granulated garlic,
ground coriander,
ground black pepper.
260
00:10:40,667 --> 00:10:41,834
Give this a little stir.
261
00:10:43,000 --> 00:10:44,367
It's a good looking rub.
262
00:10:44,367 --> 00:10:46,767
Now how long is this
gonna go here
on the big chief?
263
00:10:46,767 --> 00:10:48,667
[Jeremy] About four hours.
264
00:10:48,667 --> 00:10:50,767
-[Guy] Like a glove.
-[Jeremy] Top loader.
265
00:10:50,767 --> 00:10:51,800
This is super premium.
266
00:10:51,800 --> 00:10:53,700
You're corning the beef
in your restaurant
267
00:10:53,700 --> 00:10:56,000
and then taking the pastrami
by doing the rub
268
00:10:56,000 --> 00:10:57,667
and smoking it and then
steaming it for service.
269
00:10:57,667 --> 00:11:00,200
I mean, when people see this,
[whistles] lights out.
270
00:11:00,200 --> 00:11:02,066
Big smoker coming your way.
271
00:11:02,066 --> 00:11:04,667
We would do three briskets
at a time.
272
00:11:04,667 --> 00:11:07,567
We've got a bigger smoker,
got a bigger oven.
273
00:11:07,567 --> 00:11:10,867
-Now we're doing four times
the amount of sandwiches.
-Four times.
274
00:11:10,867 --> 00:11:12,500
So we're in the thick
of things now.
275
00:11:12,500 --> 00:11:15,000
[Jeremy] First, we're gonna
butter and toast
our rye bread.
276
00:11:15,000 --> 00:11:18,867
Drop our pastrami,
put our Swiss cheese down.
277
00:11:18,867 --> 00:11:20,033
Pastrami jus.
278
00:11:20,867 --> 00:11:24,266
That will steam.
Rye bread gets a little
brown mustard.
279
00:11:24,266 --> 00:11:26,367
-Goes on the sandwich.
-Look at that.
280
00:11:26,367 --> 00:11:28,066
[Jeremy] Plate this up
over here.
281
00:11:28,800 --> 00:11:31,100
Over medium egg.
If you're smart.
282
00:11:31,100 --> 00:11:33,100
[crickets chirping]
283
00:11:33,100 --> 00:11:34,367
Gets a little slaw.
284
00:11:36,200 --> 00:11:38,166
-It's the Bombshell.
-Wow.
285
00:11:40,266 --> 00:11:41,567
Mm.
286
00:11:41,567 --> 00:11:45,166
I've eaten at some
of the greatest delis
in the world
287
00:11:45,166 --> 00:11:47,934
and that's about
as righteous
as you'll find them.
288
00:11:48,266 --> 00:11:49,166
[man] Bombshell.
289
00:11:49,166 --> 00:11:51,767
The Bombshell sandwich
is delicious.
290
00:11:51,767 --> 00:11:53,300
It is packed with meat.
291
00:11:53,300 --> 00:11:55,200
I was the chef
when Guy was here
292
00:11:55,200 --> 00:11:58,767
and the food is just like
I left it, it's amazing.
293
00:11:58,767 --> 00:12:00,100
Bowl of green chili.
294
00:12:00,100 --> 00:12:02,166
We've had Luis
for about a decade now
295
00:12:02,166 --> 00:12:06,467
and Luis brings
his own recipes
and flavors.
296
00:12:06,467 --> 00:12:09,667
And yet, we still have Jeremy's
K-town rib tips.
297
00:12:09,667 --> 00:12:10,767
K-town rib tips.
298
00:12:10,767 --> 00:12:15,266
The K-town ribs,
the spices are just delicious.
299
00:12:15,266 --> 00:12:17,800
I will just make a rub
for the brined pork ribs.
300
00:12:17,800 --> 00:12:20,000
I'm starting with the Korean
chili flakes,
301
00:12:20,000 --> 00:12:23,467
garlic powder, cumin,
coriander, ginger powder,
302
00:12:23,467 --> 00:12:26,667
sesame seed, mustard powder
and black pepper.
303
00:12:28,300 --> 00:12:29,567
Okay.
304
00:12:29,567 --> 00:12:31,100
Just so like this on top.
305
00:12:31,100 --> 00:12:32,767
Throw in the smoker
for four hours.
306
00:12:32,767 --> 00:12:35,000
Okay, so after that,
just put a little bit
of water down.
307
00:12:35,000 --> 00:12:36,934
Braise in the oven
for two hours.
308
00:12:37,800 --> 00:12:39,600
This is the meat.
Cool it overnight.
309
00:12:39,600 --> 00:12:41,100
Cut the small pieces.
310
00:12:41,100 --> 00:12:42,767
Put the ribs on the pan.
311
00:12:42,767 --> 00:12:45,667
After that, put the K-town
barbecue sauce.
312
00:12:45,667 --> 00:12:49,000
Onion, garlic, ginger,
black pepper.
313
00:12:49,000 --> 00:12:51,767
Sesame oil, sugar, soy sauce,
314
00:12:51,767 --> 00:12:52,900
and our cilantro sauce.
315
00:12:52,900 --> 00:12:56,100
This is the honey.
Apple juice, gochujang
chili paste.
316
00:12:56,100 --> 00:12:58,567
Now I just cook
for two hours
at medium.
317
00:12:58,567 --> 00:13:00,567
This will coat all the meat.
318
00:13:01,700 --> 00:13:03,166
This is, uh, kimchi.
319
00:13:03,166 --> 00:13:06,300
Napa cabbage, water,
put the salt altogether.
320
00:13:06,300 --> 00:13:08,000
Put in the cooler
for 24 hours.
321
00:13:08,000 --> 00:13:10,667
Strain all the water,
mix it altogether ingredients.
322
00:13:10,667 --> 00:13:14,600
Chopped garlic,
Korean chili flake,
lime juice, green onions.
323
00:13:14,600 --> 00:13:17,000
This is the gochujang
chili paste.
324
00:13:17,000 --> 00:13:18,300
Mix it altogether.
325
00:13:18,300 --> 00:13:20,166
Throw it in the walk-in
for 10 days.
326
00:13:21,166 --> 00:13:22,500
This is the K-town ribs.
327
00:13:22,500 --> 00:13:24,467
The K-town ribs
are really, really good.
328
00:13:24,467 --> 00:13:27,500
They have a bite
and they are so tender.
329
00:13:27,500 --> 00:13:30,000
[man] They just come
off the bone.
The kimchi in there.
330
00:13:30,000 --> 00:13:32,700
I actually like taking
the pork rinds and put
a little kimchi on it.
331
00:13:32,700 --> 00:13:35,266
The pork rinds here
are amazing.
332
00:13:35,266 --> 00:13:36,667
We're gonna make
the chili lime salt mix.
333
00:13:36,667 --> 00:13:40,266
We got our lime salt,
ground chili flake,
chili powder.
334
00:13:40,266 --> 00:13:41,266
A little mix.
335
00:13:41,266 --> 00:13:43,266
-Season 'em.
-[Guy chuckles]
336
00:13:43,266 --> 00:13:45,300
That's ridiculous.
337
00:13:45,300 --> 00:13:47,567
-[Jeremy] There you go.
-Look at that.
338
00:13:47,567 --> 00:13:48,667
[crunching]
339
00:13:52,266 --> 00:13:53,533
-Dude, you killed this.
-[Jeremy] Thanks.
340
00:13:54,800 --> 00:13:56,000
[server] Pork rinds.
341
00:13:56,000 --> 00:13:57,166
All the food here is good.
342
00:13:57,166 --> 00:13:59,567
Where are those tots
that Guy loves so much?
343
00:13:59,567 --> 00:14:01,367
The tots are one
of my favorite dishes
344
00:14:01,367 --> 00:14:02,867
and that's what drew me
in here.
345
00:14:02,867 --> 00:14:05,200
Out of all the house made tots
that I've had,
346
00:14:05,200 --> 00:14:09,100
mine included, that's the most
tot-a-listic.
347
00:14:09,100 --> 00:14:13,567
We still make the tater tots,
the pork rinds
all from scratch.
348
00:14:13,567 --> 00:14:16,333
That's who we are
and that's not gonna change.
349
00:14:16,867 --> 00:14:19,100
Tavern dip in the window.
350
00:14:19,100 --> 00:14:22,367
The building we're in
is an old Coors brewing
building?
351
00:14:22,367 --> 00:14:24,367
Built in 1901 by Coors.
352
00:14:24,367 --> 00:14:27,300
[man] It was a great place
before Guy showed up
and after that,
353
00:14:27,300 --> 00:14:29,266
it's gotten better and better
and better.
354
00:14:29,266 --> 00:14:32,734
One of the best Triple-D
experiences I've had.
That's saying a lot.
355
00:14:35,567 --> 00:14:36,867
And coming up...
356
00:14:36,867 --> 00:14:40,367
Perfectly golden brown,
awesome crunch texture to it.
357
00:14:40,367 --> 00:14:43,266
...a grilled cheese truck
in Charlotte,
North Carolina...
358
00:14:43,266 --> 00:14:44,667
-The meltiness or that...
-Meltiness.
359
00:14:44,667 --> 00:14:46,967
...is now a permanent place
360
00:14:46,967 --> 00:14:49,166
with even more
outrageous options.
361
00:14:49,166 --> 00:14:52,634
It's about as close
to a grilled cheese
as I am an astronaut.
362
00:14:55,867 --> 00:14:57,500
Back in 2016,
363
00:14:57,500 --> 00:15:01,367
I was looking
for this one food truck
in Charlotte, North Carolina.
364
00:15:01,367 --> 00:15:03,467
It kind of sounds like
it's a Mexican food truck,
365
00:15:03,467 --> 00:15:07,266
but people tell me, "No,
it is the real deal
grilled cheese."
366
00:15:07,266 --> 00:15:10,066
Now they've traded
a food truck
for a food hall.
367
00:15:10,066 --> 00:15:14,000
Where they're serving up
grilled cheeses in ways
you've never seen before.
368
00:15:14,000 --> 00:15:15,433
This is Papi Queso.
369
00:15:18,367 --> 00:15:19,600
Got a Pig Mac coming up.
370
00:15:19,600 --> 00:15:24,000
Papi Queso makes really
elevated and gourmet
grilled cheeses.
371
00:15:24,000 --> 00:15:26,166
Buffalo chicken grilled cheese
in the window.
372
00:15:26,166 --> 00:15:29,000
They put things in them
that I would never think
to put in there.
373
00:15:29,000 --> 00:15:30,400
[Brian] Mushroom gruyere.
374
00:15:30,400 --> 00:15:34,867
Guy Fieri really
reignited the grilled cheese
phenomenon here in Charlotte.
375
00:15:34,867 --> 00:15:37,300
[Guy] And the big cheese
behind that melty movement
376
00:15:37,300 --> 00:15:41,000
is Chef Brian Stockholm,
along with his wife Shelley.
377
00:15:41,000 --> 00:15:42,266
What makes a grilled cheese?
378
00:15:42,266 --> 00:15:45,000
The texture between
the crunch and that ooey,
gooey center
379
00:15:45,000 --> 00:15:47,066
-and then the meltiness
or that...
-Meltiness.
380
00:15:47,066 --> 00:15:49,166
[sensual music playing]
381
00:15:50,567 --> 00:15:52,867
We were trying to find
a food that everybody
could relate to.
382
00:15:52,867 --> 00:15:55,667
We just didn't realize
how much everybody
really loves grilled cheese.
383
00:15:55,667 --> 00:15:57,166
There's no other
grilled cheese like it.
384
00:15:57,166 --> 00:16:00,367
The way they combine it
and smash it, it's just
cooked perfect.
385
00:16:00,367 --> 00:16:02,600
One of my favorite
grilled cheese is
the Pig Mac.
386
00:16:02,600 --> 00:16:04,567
[Guy] This doesn't look
like the beginning
of grilled cheese.
387
00:16:04,567 --> 00:16:05,967
We're gonna make the rub
for our pork.
388
00:16:05,967 --> 00:16:08,367
Salt, brown sugar,
sugar in the raw.
389
00:16:08,367 --> 00:16:10,667
-Black pepper, espresso.
-Espresso.
390
00:16:10,667 --> 00:16:12,667
[Brian] Cocoa powder,
cayenne pepper.
391
00:16:12,667 --> 00:16:16,166
Garlic powder,
a little cinnamon,
ground coriander seed,
392
00:16:16,166 --> 00:16:17,533
ground cumin seed.
393
00:16:17,533 --> 00:16:19,600
Next we're gonna rub the butt
and we'll take it straight
to the smoker.
394
00:16:19,600 --> 00:16:21,567
220 to 230, 10 to 12 hours.
395
00:16:21,567 --> 00:16:23,867
-[Guy] Butt's done.
-We're just gonna pull it.
396
00:16:23,867 --> 00:16:25,667
We're gonna hit it
with apple cider vinegar.
397
00:16:25,667 --> 00:16:26,767
ACV, man.
398
00:16:26,767 --> 00:16:28,667
[Brian] And then we make
an espresso barbecue sauce.
399
00:16:28,667 --> 00:16:30,233
Awesome. Look at that.
400
00:16:32,367 --> 00:16:35,400
I can't believe the sandwich
will be good at all
with that going in it.
401
00:16:35,400 --> 00:16:36,567
[Brian] Butter our bread.
402
00:16:36,567 --> 00:16:38,166
It's a little whipped
European butter.
403
00:16:38,166 --> 00:16:41,000
[in posh accent]
We're gonna put some
European butter upon it.
404
00:16:41,000 --> 00:16:42,266
Just a touch of mayonnaise.
405
00:16:42,266 --> 00:16:44,700
-Cheddar cheese.
Reserve macaroni and cheese.
-[Guy] Okay.
406
00:16:44,700 --> 00:16:47,467
A little bit of fresh herbs.
Our caramelized
bourbon onions.
407
00:16:47,467 --> 00:16:51,333
Pulled pork and then
just a little touch of that
espresso barbecue sauce.
408
00:16:54,367 --> 00:16:55,567
Did you just watch that?
409
00:16:55,567 --> 00:16:58,767
That is the most organized
setup of a grilled cheese
410
00:16:58,767 --> 00:16:59,900
-I've ever seen.
-Thank you.
411
00:16:59,900 --> 00:17:02,066
It's perfectly golden brown.
412
00:17:02,066 --> 00:17:05,266
It's got awesome
crunch texture to it.
413
00:17:05,266 --> 00:17:07,667
-A little finishing salt.
-Of course.
414
00:17:07,667 --> 00:17:08,533
Look at that.
415
00:17:11,767 --> 00:17:13,500
-Give me a moment.
-[chuckles]
416
00:17:13,500 --> 00:17:14,667
That's ridiculous, dude.
417
00:17:14,667 --> 00:17:16,100
Don't ever come here.
418
00:17:16,100 --> 00:17:18,600
You will never be satisfied
with a grilled cheese
you make at home.
419
00:17:18,600 --> 00:17:20,567
[Brian] Pig Mac up
for Triple D Nation.
420
00:17:20,567 --> 00:17:24,567
If you've had the Pig Mac,
you would for sure love
the Texas Cheesesteak.
421
00:17:24,567 --> 00:17:27,934
Has the same rubs
as the Pig Mac.
It's the best.
422
00:17:28,867 --> 00:17:30,467
We're gonna make
the rub for the brisket
423
00:17:30,467 --> 00:17:32,600
that goes in our Texas
Cheesesteak grilled cheese.
424
00:17:32,600 --> 00:17:34,567
We have our base rub
that we did with Guy.
425
00:17:34,567 --> 00:17:37,700
We add a little ancho pasilla
and dried New Mexico
red chiles.
426
00:17:37,700 --> 00:17:38,533
Give that a mix.
427
00:17:39,166 --> 00:17:41,000
We're just gonna rub
our brisket.
428
00:17:41,000 --> 00:17:43,567
We're gonna smoke it
at 250 overnight
for about 18 hours.
429
00:17:43,567 --> 00:17:45,967
Dice up our brisket,
a little oil.
430
00:17:45,967 --> 00:17:48,000
Brisket goes down,
Vidalia onions.
431
00:17:48,000 --> 00:17:50,333
Poblano peppers,
salt and pepper.
432
00:17:51,667 --> 00:17:53,166
Start with our beautiful
pain de mie.
433
00:17:53,166 --> 00:17:57,066
Garlic aioli,
provolone cheese,
white American for creaminess.
434
00:17:57,066 --> 00:17:58,367
Add fresh herbs.
435
00:17:58,367 --> 00:18:01,567
Peppers and onions.
Then that beautiful brisket.
436
00:18:01,567 --> 00:18:04,333
We're gonna take it
to the grill.
Five minutes on each side.
437
00:18:05,700 --> 00:18:07,867
Plate it with some
of our beautiful
house made pickles.
438
00:18:07,867 --> 00:18:09,266
Ready to go.
439
00:18:09,266 --> 00:18:10,567
Texas cheesesteak.
440
00:18:10,567 --> 00:18:14,900
[man] It's got this
really good smoked
tender, juicy brisket.
441
00:18:14,900 --> 00:18:17,667
The garlic mayonnaise is fire
on it.
442
00:18:17,667 --> 00:18:21,266
Brisket's one
of my favorite things.
It was perfect.
443
00:18:21,266 --> 00:18:24,567
This is about as gourmet
of a grilled cheese truck
I've ever seen in my life.
444
00:18:24,567 --> 00:18:27,567
It is, but at the same time,
we still want it to still be
a grilled cheese.
445
00:18:27,567 --> 00:18:30,200
-Yeah, yeah. That's good.
Just keep lying to yourself.
-[chuckles]
446
00:18:30,200 --> 00:18:32,300
Papi Queso makes
nothing simple.
447
00:18:32,300 --> 00:18:34,433
-[server] Mushroom gruyere
and pickles.
-[woman] Thank you.
448
00:18:37,100 --> 00:18:39,166
-Really?
-[Brian chuckles]
449
00:18:40,400 --> 00:18:42,367
[Guy] It's about as close
to a grilled cheese
450
00:18:42,367 --> 00:18:43,800
as I am to an astronaut.
451
00:18:43,800 --> 00:18:47,000
-A little tomato soup
to dip it in.
-Oh, stop.
452
00:18:47,000 --> 00:18:49,567
Out of all the grilled cheese
I ever had, that's the peak.
453
00:18:50,467 --> 00:18:52,567
And the soup.
You're dangerous.
454
00:18:52,567 --> 00:18:55,567
After the exposure
of Triple D,
everything just blossomed.
455
00:18:55,567 --> 00:18:56,967
It put us in a whole
other level.
456
00:18:56,967 --> 00:18:59,400
They got so popular
they moved to a food hall.
457
00:18:59,400 --> 00:19:01,767
Now they have
their physical location.
458
00:19:01,767 --> 00:19:04,266
[Brian] We opened
our new restaurant,
Harriet's Hamburgers,
459
00:19:04,266 --> 00:19:07,100
in the same food hall.
It's literally
a few steps down.
460
00:19:07,100 --> 00:19:09,000
Man, that is a platinum album
right there.
461
00:19:09,000 --> 00:19:11,667
-I could hear that playing
on the Flavortown station.
-[chuckles]
462
00:19:11,667 --> 00:19:14,367
Coming to the food hall,
we kept all the
original sandwiches.
463
00:19:14,367 --> 00:19:16,166
And then we continued
to just add to those.
464
00:19:16,166 --> 00:19:17,667
We've got it all the way
up to seven now.
465
00:19:17,667 --> 00:19:19,767
There's really nothing
you can't do
with grilled cheese.
466
00:19:19,767 --> 00:19:22,867
They've got the Mac Melt,
the Bacon Jalapeno.
467
00:19:22,867 --> 00:19:26,100
The Bacon Jalapeno
is sweet from the pepper jelly
468
00:19:26,100 --> 00:19:27,867
and a little bit kick
from the jalapenos.
469
00:19:27,867 --> 00:19:29,400
It's just a really
good sandwich.
470
00:19:29,400 --> 00:19:32,100
We're going to make
the pepper jelly
for the Bacon Jalapeno.
471
00:19:32,100 --> 00:19:33,800
So we're gonna start
with a mixture of peppers.
472
00:19:33,800 --> 00:19:35,867
It's a good mix of sweet
and spicy peppers.
473
00:19:35,867 --> 00:19:39,166
Add the cane sugar,
champagne vinegar,
citric acid.
474
00:19:39,166 --> 00:19:41,367
Put it on a low simmer
for about six hours.
475
00:19:41,367 --> 00:19:43,166
And it gets to a nice,
thick jelly.
476
00:19:43,166 --> 00:19:45,767
Pain de mie,
aged white cheddar cheese,
477
00:19:45,767 --> 00:19:47,767
sharp white American cheese,
478
00:19:47,767 --> 00:19:49,567
pepper jelly, red onions,
479
00:19:49,567 --> 00:19:52,066
fresh jalapenos
and then little cheese curds.
480
00:19:52,066 --> 00:19:53,066
Now we add the bacon.
481
00:19:53,066 --> 00:19:54,634
Take it to the grill.
482
00:19:55,367 --> 00:19:56,467
Five minutes on each side.
483
00:19:56,467 --> 00:19:59,367
Order up. Bacon Jalapeno
grilled cheese.
484
00:19:59,367 --> 00:20:01,867
[man] You get the ting
of the jalapeno,
485
00:20:01,867 --> 00:20:02,967
saltiness of the bacon.
486
00:20:02,967 --> 00:20:05,000
And then in comes
the pepper jelly
to save the day.
487
00:20:05,000 --> 00:20:06,367
That's what makes
that sandwich.
488
00:20:06,367 --> 00:20:09,166
Walking in. Mushroom Gruyere,
tomato soup.
489
00:20:09,166 --> 00:20:10,767
Brian is a highly
trained chef.
490
00:20:10,767 --> 00:20:14,767
Bringing all his training
to something seemingly
so simple,
491
00:20:14,767 --> 00:20:16,667
but he amps it up.
492
00:20:16,667 --> 00:20:18,767
Makes it very special.
493
00:20:19,467 --> 00:20:20,600
[Guy] Dude, you delivered.
494
00:20:20,600 --> 00:20:22,734
Out of bounds.
Watch out for this guy.
495
00:20:24,567 --> 00:20:25,567
[bell ringing]
496
00:20:25,567 --> 00:20:26,667
New ticket in.
497
00:20:26,667 --> 00:20:28,266
Pork neck green chili for Guy.
498
00:20:28,266 --> 00:20:29,867
So that's it
for this road trip, folks.
499
00:20:29,867 --> 00:20:31,800
That's the arancini
coming out.
500
00:20:31,800 --> 00:20:33,200
Walking in. Guy's favorite.
501
00:20:33,200 --> 00:20:34,467
[all exclaiming]
502
00:20:34,467 --> 00:20:37,300
But we'll be catching up
with more familiar faces
and places...
503
00:20:37,300 --> 00:20:38,667
All right, gentlemen.
504
00:20:38,667 --> 00:20:40,266
Here are your polenta balls.
505
00:20:40,266 --> 00:20:41,367
-Enjoy.
-Thank you.
506
00:20:41,367 --> 00:20:43,100
I did not forget
the cannolis this time!
507
00:20:43,100 --> 00:20:45,767
[laughing] Bye.
508
00:20:45,767 --> 00:20:47,734
...next time
on Triple D Nation.
509
00:20:48,867 --> 00:20:51,367
-Go ahead.
-[both] Mix
the dry ingredients.
510
00:20:51,367 --> 00:20:53,467
[crew laughing]
511
00:20:53,467 --> 00:20:55,166
[beatboxing]
512
00:20:55,166 --> 00:20:58,567
-Those dry ingredients,
ingredients.
-Dry, dry, dry ingredients.
513
00:20:58,567 --> 00:21:00,100
-Wicky, wicky, wooky.
-[chuckles]