1 00:00:01,100 --> 00:00:02,200 You know, people are asking me all the time, 2 00:00:02,200 --> 00:00:03,567 "Hey, Guy, that one joint you checked out 3 00:00:03,567 --> 00:00:05,667 in that one city when you were doing Triple-D, 4 00:00:05,667 --> 00:00:06,700 how're they doin'?" 5 00:00:06,700 --> 00:00:09,233 You know, I don't know. We should check it out. 6 00:00:10,667 --> 00:00:13,500 Over the years, I have seen and tasted it all. 7 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 8 00:00:15,066 --> 00:00:17,467 But it turns out it was only the beginning. 9 00:00:17,467 --> 00:00:19,567 'Cause Triple-D joints have been blowing up 10 00:00:19,567 --> 00:00:22,066 and we're going back to see what's cooking. 11 00:00:23,000 --> 00:00:24,500 Like on this trip, 12 00:00:24,500 --> 00:00:27,066 prepare to have your culinary mind blown. 13 00:00:27,066 --> 00:00:28,467 Really? 14 00:00:28,867 --> 00:00:29,867 In Orlando, 15 00:00:29,867 --> 00:00:31,567 there's New York style pastrami 16 00:00:31,567 --> 00:00:32,800 inside an egg roll. 17 00:00:32,800 --> 00:00:33,600 Seriously? 18 00:00:33,600 --> 00:00:35,233 Just a wonderful blend of flavors. 19 00:00:35,900 --> 00:00:37,767 And in Charlotte, North Carolina, 20 00:00:37,767 --> 00:00:39,667 a Nashville hot chicken sandwich. 21 00:00:39,667 --> 00:00:40,767 Here's what's wrong. 22 00:00:40,767 --> 00:00:42,066 -Nothing. -Thank you. 23 00:00:42,066 --> 00:00:43,467 [Guy] And a hot dog spot. 24 00:00:43,467 --> 00:00:44,700 I mean, what more do you need? 25 00:00:44,700 --> 00:00:47,567 Plus a hushpuppy crab cake mash-up. 26 00:00:47,567 --> 00:00:50,266 They're all doing this dance inside your mouth. 27 00:00:50,266 --> 00:00:52,100 [Guy] Sure to make your mouth water. 28 00:00:52,100 --> 00:00:53,767 Well, lookit, perfect them babies are. 29 00:00:53,767 --> 00:00:57,567 My mouth just... you can hear the sirens going off. 30 00:00:57,567 --> 00:01:00,467 Familiar faces, new places, 31 00:01:00,467 --> 00:01:02,767 and more off-the-hook flavors. 32 00:01:02,767 --> 00:01:04,367 This is Triple-D Nation. 33 00:01:10,000 --> 00:01:12,800 Back in 2017, I was in Orlando, Florida, 34 00:01:12,800 --> 00:01:14,100 tracking down a food truck 35 00:01:14,100 --> 00:01:16,500 that was delivery New York style deli meats 36 00:01:16,500 --> 00:01:17,667 to the masses. 37 00:01:17,667 --> 00:01:20,000 These days, he's a lot easier to find 38 00:01:20,000 --> 00:01:22,066 since he's stationed in just one spot. 39 00:01:22,066 --> 00:01:25,000 But he's still rolling out deli favorites to his fans. 40 00:01:25,000 --> 00:01:27,867 This is The Pastrami Project. 41 00:01:27,867 --> 00:01:29,467 -Hey, man. -Let's try the Reuben. 42 00:01:29,467 --> 00:01:32,166 The quality of food that comes out of this one food truck 43 00:01:32,166 --> 00:01:33,166 is amazing. 44 00:01:33,166 --> 00:01:34,867 You would think you're at a New York deli. 45 00:01:35,200 --> 00:01:36,166 Pastrami on rye. 46 00:01:36,166 --> 00:01:37,567 [man] He's taken some classics, 47 00:01:37,567 --> 00:01:39,700 turned them into some unique menu items. 48 00:01:39,700 --> 00:01:40,967 You got Reuben egg rolls. 49 00:01:40,967 --> 00:01:45,000 Ever since Triple-D, it's just been getting more popular. 50 00:01:45,000 --> 00:01:47,767 [Guy] That was bound to happen once rumors started flying 51 00:01:47,767 --> 00:01:50,467 about George Markward's passion for making meat 52 00:01:50,467 --> 00:01:51,967 the old-school way. 53 00:01:51,967 --> 00:01:53,100 How'd you learn to make pastrami? 54 00:01:53,100 --> 00:01:54,867 I went back and looked up old recipes, 55 00:01:54,867 --> 00:01:56,767 old ways and techniques of doing it. 56 00:01:56,767 --> 00:01:58,000 Everything that I'm doing here 57 00:01:58,000 --> 00:01:59,567 is the way they did it 100 years ago. 58 00:01:59,567 --> 00:02:01,900 [man] He uses fresh ingredients every day. 59 00:02:01,900 --> 00:02:03,333 I have never been disappointed. 60 00:02:07,200 --> 00:02:09,667 We did Triple-D in a black truck 61 00:02:09,667 --> 00:02:10,900 in this parking lot. 62 00:02:10,900 --> 00:02:13,166 We hung out and we talked pastrami. 63 00:02:13,166 --> 00:02:14,000 Right. 64 00:02:14,000 --> 00:02:14,900 We're gonna make a brine 65 00:02:14,900 --> 00:02:17,166 for an approachable-sized piece of pastrami. 66 00:02:17,166 --> 00:02:18,367 -Approachable? -Yeah. 67 00:02:18,367 --> 00:02:20,867 Start with pink salt, allspice, coriander, 68 00:02:20,867 --> 00:02:22,767 whole cloves, whole black peppercorn, 69 00:02:22,767 --> 00:02:26,400 nutmeg, mustard seed, bay leaves, red pepper flake, 70 00:02:26,400 --> 00:02:29,100 ginger, cinnamon, a little bit of sugar, 71 00:02:29,100 --> 00:02:31,266 kosher salt, garlic cloves. 72 00:02:31,266 --> 00:02:32,467 Are we gonna let this simmer? 73 00:02:32,467 --> 00:02:33,900 We let it simmer and meld. 74 00:02:33,900 --> 00:02:35,000 -Okay. -We're gonna ice it. 75 00:02:35,000 --> 00:02:36,400 Ice it so we don't poach our meat. 76 00:02:36,400 --> 00:02:37,767 -Exactly. -Got it. 77 00:02:37,767 --> 00:02:39,600 And how long will the flat sit in here? 78 00:02:39,600 --> 00:02:41,300 -A week. -Really? 79 00:02:41,300 --> 00:02:42,367 Let's see what we got. 80 00:02:42,367 --> 00:02:44,467 All right, beautiful brisket. 81 00:02:44,467 --> 00:02:46,400 Then it gets a dry rub of black pepper and... 82 00:02:46,400 --> 00:02:47,767 -Coriander. -Coriander. Got it. 83 00:02:47,767 --> 00:02:48,700 What are we smoking it with? 84 00:02:48,700 --> 00:02:50,266 -Hickory. -What temp are we gonna run at? 85 00:02:50,266 --> 00:02:51,100 [George] About two and a quarter 86 00:02:51,100 --> 00:02:52,867 -about five, six hours. -Yeah. 87 00:02:52,867 --> 00:02:54,467 I'm such a pastrami junkie. 88 00:02:54,467 --> 00:02:58,500 My mouth just... you can hear the sirens going off. 89 00:02:58,500 --> 00:02:59,500 What are we serving it on? 90 00:02:59,500 --> 00:03:01,066 Rye bread with spicy mustard. 91 00:03:01,066 --> 00:03:01,867 [Guy] Oh! 92 00:03:02,567 --> 00:03:03,867 That's a normal portion? 93 00:03:03,867 --> 00:03:05,166 Well, yeah. 94 00:03:06,467 --> 00:03:07,467 Give it a try. 95 00:03:09,367 --> 00:03:10,467 It's tender. 96 00:03:10,467 --> 00:03:12,266 You're not confusing it with a lot of other stuff. 97 00:03:12,266 --> 00:03:15,133 Every bite you get is just creamy, delicious. 98 00:03:17,100 --> 00:03:18,400 I mean, like... 99 00:03:18,400 --> 00:03:20,266 that level of pastrami. Excellent job. 100 00:03:20,266 --> 00:03:21,600 -Thank you. -Excellent job. 101 00:03:21,600 --> 00:03:22,967 Pastrami sandwich. 102 00:03:22,967 --> 00:03:26,767 I was warned to expect a 300 to 500% increase 103 00:03:26,767 --> 00:03:28,066 after it aired. 104 00:03:28,066 --> 00:03:29,634 It was 950. 105 00:03:30,100 --> 00:03:31,100 [Guy] That's awesome. 106 00:03:31,100 --> 00:03:33,100 [woman] His pastrami is the best in town. 107 00:03:33,100 --> 00:03:35,367 He can prepare it any way and it's fabulous. 108 00:03:35,367 --> 00:03:36,967 [George] Take the ingredients of a Reuben 109 00:03:36,967 --> 00:03:39,266 and turn it into a taco or egg roll. 110 00:03:39,266 --> 00:03:41,800 Who would've thought that pastrami and sauerkraut 111 00:03:41,800 --> 00:03:42,800 is fabulous in an egg roll? 112 00:03:42,800 --> 00:03:45,133 But the way George does it, it's wonderful. 113 00:03:45,867 --> 00:03:46,767 [Guy] What did you bring me? 114 00:03:46,767 --> 00:03:47,834 Reuben rolls. 115 00:03:48,767 --> 00:03:50,467 Take some egg roll wrappers, 116 00:03:50,467 --> 00:03:52,266 spicy mustard, Russian dressing. 117 00:03:52,266 --> 00:03:54,467 We'll put a piece of Swiss cheese in here 118 00:03:54,467 --> 00:03:56,100 and then sauerkraut. 119 00:03:56,100 --> 00:03:59,166 Pastrami, dice it in little bits. 120 00:03:59,166 --> 00:04:00,967 Egg roll wrappers have to be sealed. 121 00:04:00,967 --> 00:04:02,567 I'll use the sauerkraut juice 122 00:04:02,567 --> 00:04:04,900 because it's got more flavor than water. 123 00:04:04,900 --> 00:04:05,867 We'll roll 'em up tight. 124 00:04:05,867 --> 00:04:09,166 Then we go to the fryer about seven minutes. 125 00:04:09,166 --> 00:04:11,567 Everything that's in a Reuben in a fried egg roll 126 00:04:11,567 --> 00:04:13,567 with real Russian dressing for a dipping sauce. 127 00:04:13,567 --> 00:04:15,066 It's real Russian dressing? 128 00:04:15,066 --> 00:04:16,867 [George] We start with a premium mayonnaise 129 00:04:16,867 --> 00:04:17,967 and then we add the caviar. 130 00:04:17,967 --> 00:04:19,867 -Seriously? -That's what the little red dots are. 131 00:04:19,867 --> 00:04:22,367 Add Worcestershire sauce, ketchup, 132 00:04:22,367 --> 00:04:25,166 generous portion of horseradish, 133 00:04:25,166 --> 00:04:27,266 onion powder and then it's mixed. 134 00:04:28,667 --> 00:04:29,767 The egg roll's delicious. 135 00:04:29,767 --> 00:04:31,166 It's got great tang, great crunch. 136 00:04:31,166 --> 00:04:32,867 But the fact that you put the caviar in it 137 00:04:32,867 --> 00:04:34,467 to make it real Russian dressing... 138 00:04:34,467 --> 00:04:35,200 It's gotta be real. 139 00:04:35,200 --> 00:04:36,767 Two Reuben rolls. 140 00:04:36,767 --> 00:04:39,166 Super crunchy. And having the pastrami inside, 141 00:04:39,166 --> 00:04:41,000 it's like a sandwich, but in an egg roll. 142 00:04:41,000 --> 00:04:42,500 It just makes it taste even better. 143 00:04:42,500 --> 00:04:45,467 Just a wonderful blend of flavors. 144 00:04:45,467 --> 00:04:47,066 All right, give me an update on how things are. 145 00:04:47,066 --> 00:04:49,200 Now, I heard the truck is parked full-time somewhere? 146 00:04:49,200 --> 00:04:50,800 Yeah. After being on the show, 147 00:04:50,800 --> 00:04:53,166 I started getting comments like, "We can't find you." 148 00:04:53,166 --> 00:04:55,200 -"Where are you?" -I need to be in one place. 149 00:04:55,200 --> 00:04:57,266 -Right? -I put it in one spot, 150 00:04:57,266 --> 00:04:58,867 which is in downtown Orlando. 151 00:04:58,867 --> 00:05:00,400 I get people come off the plane, 152 00:05:00,400 --> 00:05:01,467 they come straight to me. 153 00:05:01,467 --> 00:05:02,400 They flock. 154 00:05:02,400 --> 00:05:03,600 Reuben egg rolls. 155 00:05:03,600 --> 00:05:05,600 There's a lot of food trucks you could choose from. 156 00:05:05,600 --> 00:05:07,066 This one is one of the best. 157 00:05:07,066 --> 00:05:08,567 There's always a line here. 158 00:05:08,567 --> 00:05:09,734 You're the prince of pastrami. 159 00:05:11,100 --> 00:05:12,266 No one's called me that before. 160 00:05:12,266 --> 00:05:14,667 I'd be the mayor of Flavortown having a summit meeting 161 00:05:14,667 --> 00:05:15,867 with the prince of pastrami. 162 00:05:17,467 --> 00:05:18,500 And coming up... 163 00:05:18,500 --> 00:05:19,467 What else did you bring me? 164 00:05:19,467 --> 00:05:21,867 ...it seems like we have a lot to discuss. 165 00:05:21,867 --> 00:05:24,567 Braised beef brisket with donkey sauce 166 00:05:24,567 --> 00:05:26,000 on house-made rye. 167 00:05:26,000 --> 00:05:28,266 It is the condiment of the people of Flavortown. 168 00:05:28,266 --> 00:05:30,166 Dude, that's no joke right there. 169 00:05:30,166 --> 00:05:31,233 I'll be right back. 170 00:05:34,667 --> 00:05:36,266 I'm here in Orlando, Florida. 171 00:05:36,266 --> 00:05:37,300 I love this state. 172 00:05:37,300 --> 00:05:38,266 It's got great weather. 173 00:05:38,266 --> 00:05:40,166 You got a real eclectic mix of people. 174 00:05:40,166 --> 00:05:41,500 And with a mix of people like that, 175 00:05:41,500 --> 00:05:42,867 you get great food. 176 00:05:42,867 --> 00:05:46,100 So when I hear there's a dude doing New York style pastrami 177 00:05:46,100 --> 00:05:47,467 out of an old tool truck, 178 00:05:47,467 --> 00:05:48,700 you know I gotta track it down. 179 00:05:48,700 --> 00:05:49,867 Pastrami on rye. 180 00:05:49,867 --> 00:05:51,867 Do most people understand real pastrami? 181 00:05:51,867 --> 00:05:53,300 The people who come come 182 00:05:53,300 --> 00:05:55,400 because they've seen the show. 183 00:05:55,400 --> 00:05:57,900 I get a lot of people like, 184 00:05:57,900 --> 00:06:00,100 "I've had real pastrami in New York City." 185 00:06:00,100 --> 00:06:02,300 -"I've been to Katz's Deli." -It's like, "Here, have a taste." 186 00:06:02,300 --> 00:06:04,000 "Aah! Where have you been?" 187 00:06:04,000 --> 00:06:05,900 It's like, "I've been right here." 188 00:06:05,900 --> 00:06:08,166 Lox on a bagel with cream cheese, onions and capers. 189 00:06:08,166 --> 00:06:10,667 Everything that he does is pretty much from scratch. 190 00:06:10,667 --> 00:06:12,200 So that always makes a huge difference. 191 00:06:12,200 --> 00:06:15,266 Just like being on a street side of New York City. 192 00:06:15,266 --> 00:06:16,367 [George] I do tell people 193 00:06:16,367 --> 00:06:20,767 I try to be the New York deli here in the southeast US. 194 00:06:20,767 --> 00:06:22,200 Brisket sandwich with donkey sauce. 195 00:06:22,200 --> 00:06:25,166 The best brisket I've ever had. 196 00:06:25,166 --> 00:06:26,200 [Guy] What is this monster? 197 00:06:26,200 --> 00:06:30,066 This is the braised beef brisket with donkey sauce 198 00:06:30,066 --> 00:06:31,467 on house-made rye. 199 00:06:33,567 --> 00:06:36,000 Years ago, you made the mistake of saying aloud 200 00:06:36,000 --> 00:06:37,066 how to make donkey sauce. 201 00:06:37,066 --> 00:06:38,567 I think... No. You know what-- 202 00:06:38,567 --> 00:06:39,600 I took notes. 203 00:06:39,600 --> 00:06:42,800 I celebrate that you appreciate donkey sauce 204 00:06:42,800 --> 00:06:45,667 because it is the condiment of the people of Flavortown. 205 00:06:45,667 --> 00:06:48,467 -I kick it up a little bit. -Talk to me about it. 206 00:06:48,467 --> 00:06:50,800 We start with garlic, confit'd, 207 00:06:50,800 --> 00:06:53,667 add salt, pepper, Worcestershire, 208 00:06:53,667 --> 00:06:55,500 a generous amount of onion powder. 209 00:06:55,500 --> 00:06:56,767 We're gonna add mayonnaise. 210 00:06:56,767 --> 00:06:57,967 Spicy brown mustard. 211 00:07:00,867 --> 00:07:01,800 So, what do you think? 212 00:07:01,800 --> 00:07:04,367 The donkey sauce is donkey sauce plus. 213 00:07:04,367 --> 00:07:05,900 Donkey sauce XL. 214 00:07:05,900 --> 00:07:07,967 This braised-- Are we braising it? 215 00:07:07,967 --> 00:07:10,467 -It's braised in its own fat. -Okay. 216 00:07:10,467 --> 00:07:12,767 Generously salt and pepper it. 217 00:07:12,767 --> 00:07:16,166 Cook at 400 degrees for three and a half hours. 218 00:07:16,166 --> 00:07:19,266 It's perfectly seasoned and just let the meat speak for itself. 219 00:07:19,266 --> 00:07:20,200 Absolutely. 220 00:07:20,200 --> 00:07:23,166 The rye is real rye. And you make this rye? 221 00:07:23,166 --> 00:07:24,166 I make my own bread. 222 00:07:24,166 --> 00:07:25,467 -Okay. -Right in the truck. 223 00:07:25,467 --> 00:07:26,467 In the truck? 224 00:07:26,467 --> 00:07:28,266 [George] We're gonna start with water. 225 00:07:28,266 --> 00:07:32,867 Sour cream, yeast, salt, unbleached flour, 226 00:07:32,867 --> 00:07:37,400 caraway seeds, sugar, wheat gluten, rye flour. 227 00:07:37,400 --> 00:07:38,500 And then we knead. 228 00:07:38,500 --> 00:07:40,667 Then we'll let it rise and we'll bake it in the oven 229 00:07:40,667 --> 00:07:42,900 for about 400 degrees for one hour. 230 00:07:42,900 --> 00:07:44,867 You have definitely been anointed 231 00:07:44,867 --> 00:07:46,100 in the donkey sauce crew. 232 00:07:46,100 --> 00:07:47,166 I love it. 233 00:07:48,767 --> 00:07:50,767 Brisket sandwich with donkey sauce. 234 00:07:50,767 --> 00:07:53,266 The meat is tender. The sauce is fantastic. 235 00:07:53,266 --> 00:07:55,500 Excellent bread. I enjoy it every time. 236 00:07:55,500 --> 00:07:57,767 The brisket is to die for. 237 00:07:57,767 --> 00:08:00,700 Very moist and tender, juicy. 238 00:08:00,700 --> 00:08:03,166 Worth the mess on your face. 239 00:08:03,166 --> 00:08:05,634 You knew you were missing it as soon as you tasted it. 240 00:08:06,467 --> 00:08:07,800 [Guy] You're a culinary celebrity. 241 00:08:07,800 --> 00:08:08,700 Well, I try. 242 00:08:08,700 --> 00:08:10,500 Congrats, man. I'm very happy for you. 243 00:08:10,500 --> 00:08:12,667 Delicious. When you make the commitment. 244 00:08:12,667 --> 00:08:13,567 But that's how you've been 245 00:08:13,567 --> 00:08:14,900 about the whole Pastrami Project. 246 00:08:14,900 --> 00:08:15,667 [George] Right. 247 00:08:15,667 --> 00:08:17,500 I'd call the project a success. 248 00:08:17,500 --> 00:08:18,367 -Thank you. -Well done. 249 00:08:21,100 --> 00:08:23,100 Coming up in Charlotte, North Carolina... 250 00:08:23,100 --> 00:08:25,900 And why do you call it the... [fumbling word] 251 00:08:25,900 --> 00:08:27,800 ...a very specific kind of spot... 252 00:08:27,800 --> 00:08:29,367 It's like a hot dog emporium. 253 00:08:29,367 --> 00:08:31,166 Thank you. We take it very seriously here. 254 00:08:31,166 --> 00:08:32,500 ...is going rogue. 255 00:08:32,500 --> 00:08:33,667 [woman] They do wings. 256 00:08:33,667 --> 00:08:34,700 Onion rings up. 257 00:08:34,700 --> 00:08:35,800 That's legit, man. 258 00:08:39,000 --> 00:08:41,100 [Guy] In the quaint city of Charlotte, North Carolina, 259 00:08:41,100 --> 00:08:43,667 you might be expecting me to hit up barbecue joint 260 00:08:43,667 --> 00:08:45,467 after barbecue joint. 261 00:08:45,467 --> 00:08:46,900 But in a big-hitter town like this, 262 00:08:46,900 --> 00:08:49,867 you can expect way more than just barbecue. 263 00:08:49,867 --> 00:08:52,467 So, in 2016, I went exploring 264 00:08:52,467 --> 00:08:55,367 and I found a place dedicated to the dog. 265 00:08:55,367 --> 00:08:57,700 So, obviously, you know I had to check it out. 266 00:08:57,700 --> 00:08:59,266 This is JJ's Red Hots. 267 00:09:01,867 --> 00:09:04,066 I got a smoked cheddar jalapeno brat with rings. 268 00:09:04,066 --> 00:09:06,667 The best place to hit for a hot dog is JJ's. 269 00:09:06,667 --> 00:09:07,967 Cheddar jalapeno brat. 270 00:09:07,967 --> 00:09:10,867 Guy definitely chose one of the best restaurants in Charlotte. 271 00:09:10,867 --> 00:09:12,100 I've got a Southern Girl with tots. 272 00:09:12,100 --> 00:09:14,266 It takes hot dogs to another level. 273 00:09:14,266 --> 00:09:16,000 [Guy] And the family raising the bar 274 00:09:16,000 --> 00:09:17,367 on the humble hot dogs, 275 00:09:17,367 --> 00:09:19,266 that's Jon and Melissa Luther 276 00:09:19,266 --> 00:09:21,266 plus their kids, Jack and Jesse, 277 00:09:21,266 --> 00:09:24,000 the two namesakes of this place. 278 00:09:24,000 --> 00:09:25,467 The kids are gonna take this over. 279 00:09:25,467 --> 00:09:27,000 They're gonna retire you to Miami, son. 280 00:09:27,000 --> 00:09:29,200 I gotta teach my son how to mop a floor first. 281 00:09:29,200 --> 00:09:30,767 -But, yeah. -Oh, no, I started my son, Hunter, 282 00:09:30,767 --> 00:09:32,867 washin' dishes for the first two years. 283 00:09:32,867 --> 00:09:34,266 [man] We've watched the kids grow up here. 284 00:09:34,266 --> 00:09:35,400 For us, as a family, 285 00:09:35,400 --> 00:09:36,867 it's kind of just the place to go. 286 00:09:36,867 --> 00:09:39,367 Great atmosphere, great people, great food. 287 00:09:39,367 --> 00:09:41,000 It's like a hot dog emporium. 288 00:09:41,000 --> 00:09:42,900 Thank you. We take it very seriously here. 289 00:09:42,900 --> 00:09:46,767 JJ's has such a wide variety of items, 290 00:09:46,767 --> 00:09:49,367 especially when it comes to the hot dogs. 291 00:09:49,367 --> 00:09:50,567 [man] My favorite thing on the menu 292 00:09:50,567 --> 00:09:52,266 will be the Chili Cheese Coney. 293 00:09:52,266 --> 00:09:55,333 Chili, some cheese and some diced onions on top. 294 00:09:56,700 --> 00:09:58,533 We got our chargrilled Sahlen's dog. 295 00:09:59,100 --> 00:10:00,100 A little bit of chili. 296 00:10:00,100 --> 00:10:01,700 Jack and cheddar cheese. 297 00:10:01,700 --> 00:10:03,667 And then some finely-chopped onions on there. 298 00:10:03,667 --> 00:10:04,934 You don't want 'em too big. 299 00:10:05,400 --> 00:10:06,967 The Chili Cheese Coney. 300 00:10:10,400 --> 00:10:11,567 [Guy] Here's what's wrong. 301 00:10:11,567 --> 00:10:13,200 -Nothing. -Thank you. 302 00:10:13,200 --> 00:10:14,433 Here's what's right. 303 00:10:14,867 --> 00:10:15,934 Everything. 304 00:10:16,800 --> 00:10:18,200 I got a Coney with fries. 305 00:10:18,200 --> 00:10:20,567 It was really cool to see Guy have the Chili Cheese Coney 306 00:10:20,567 --> 00:10:21,967 since that's my favorite hot dog. 307 00:10:21,967 --> 00:10:23,867 They have so many different types of hot dogs, 308 00:10:23,867 --> 00:10:25,066 I can't even count 'em. 309 00:10:25,066 --> 00:10:28,066 My favorite thing at JJ's would probably be the Kasekreiner. 310 00:10:28,066 --> 00:10:30,200 I got a Kasekreiner with tots! 311 00:10:30,200 --> 00:10:31,567 It's a traditional Austrian style sausage. 312 00:10:31,567 --> 00:10:33,400 -[Guy] Let's do it! -We got pork butt. 313 00:10:33,400 --> 00:10:35,467 -85/15 chuck. -Okay. 314 00:10:35,467 --> 00:10:36,767 We got, uh, kosher salt, 315 00:10:36,767 --> 00:10:39,000 -ground mustard, white pepper... -A lot of it. 316 00:10:39,000 --> 00:10:40,100 ...a little garlic powder 317 00:10:40,100 --> 00:10:42,300 and a little bit of sugar for a little bit of sweetness. 318 00:10:42,300 --> 00:10:43,500 We're gonna go into the mixer. 319 00:10:43,500 --> 00:10:45,667 -We're gonna whip it-- -Nice guard! 320 00:10:45,667 --> 00:10:47,266 I was so thinking about wearing a neck tie 321 00:10:47,266 --> 00:10:49,300 and then trying to make sausage at the same time. 322 00:10:49,300 --> 00:10:51,467 -Yeah, don't do that. -And you can't do it now. 323 00:10:51,467 --> 00:10:52,767 We'll get that incorporated a little bit. 324 00:10:52,767 --> 00:10:54,567 Then we gotta add the ice water. 325 00:10:54,567 --> 00:10:56,066 Take it up a notch. 326 00:10:56,066 --> 00:10:59,166 Now this nice beautiful cubed Emmentaler cheese. 327 00:10:59,166 --> 00:11:01,166 -[Guy] Emmentaler. -It's an aged Swiss. 328 00:11:01,166 --> 00:11:02,867 Into the big sausage press. 329 00:11:02,867 --> 00:11:04,400 Now get your casing on there. 330 00:11:04,400 --> 00:11:05,533 Nice and easy. 331 00:11:06,100 --> 00:11:07,200 -Link it off. -Yup. 332 00:11:07,200 --> 00:11:09,166 So we're gonna take this and smoke this also? 333 00:11:09,166 --> 00:11:11,266 [Jon] We do hickory at about 225. 334 00:11:11,266 --> 00:11:12,233 About an hour and a half. 335 00:11:12,900 --> 00:11:14,100 All right, what are we making? 336 00:11:14,100 --> 00:11:15,367 House-made hot blonde mustard. 337 00:11:15,367 --> 00:11:16,467 Do the voodoo that you do. 338 00:11:16,467 --> 00:11:18,066 Okay. A little ground mustard powder. 339 00:11:18,066 --> 00:11:19,367 -[Guy] There you go. -Kosher salt, 340 00:11:19,367 --> 00:11:22,767 paprika, turmeric for color, a little cayenne... 341 00:11:22,767 --> 00:11:23,667 [Guy] Got it. 342 00:11:23,667 --> 00:11:25,367 ...garlic powder, cumin. 343 00:11:25,367 --> 00:11:26,667 And then our wet ingredients, of course. 344 00:11:26,667 --> 00:11:29,367 -We have cider vinegar-- -Our wedding ingredients? 345 00:11:29,367 --> 00:11:30,900 -Wet ingredients. -Wedding ingredients. 346 00:11:30,900 --> 00:11:31,800 Wedding ingredients. 347 00:11:31,800 --> 00:11:33,066 You gotta marry everything together. 348 00:11:34,100 --> 00:11:35,567 All right, here we go. Cider vinegar. 349 00:11:35,567 --> 00:11:37,200 We have our own sweet pickle brine. 350 00:11:37,200 --> 00:11:38,867 And then we do our own pickled jalapeno. 351 00:11:38,867 --> 00:11:40,467 -Got it. -A little bit of clover honey. 352 00:11:40,467 --> 00:11:42,300 This is our Carolina Blonde Ale. 353 00:11:42,300 --> 00:11:43,967 Finally, our horseradish. 354 00:11:43,967 --> 00:11:45,300 -[Guy] Whoa! -Whisk it all together. 355 00:11:45,300 --> 00:11:46,667 [Guy] It's gonna go on top of this dog? 356 00:11:46,667 --> 00:11:47,667 [Jon] Correct. 357 00:11:47,667 --> 00:11:50,266 And why do you call it the... [fumbling word] 358 00:11:50,266 --> 00:11:51,300 [Jon] That's how they call it in Austria. 359 00:11:51,300 --> 00:11:53,200 Kase means cheese in German. 360 00:11:53,200 --> 00:11:55,700 -Okay. -And then kreiner means kreiner. 361 00:11:55,700 --> 00:11:58,767 Oh! Kreiner means kreiner. 362 00:12:00,066 --> 00:12:02,000 Kasekreiner right here on our potato roll. 363 00:12:02,000 --> 00:12:03,100 Then we're gonna hit that with a little kraut. 364 00:12:03,100 --> 00:12:04,100 [Guy whistles] 365 00:12:04,100 --> 00:12:05,667 [Jon] House-pickled red onion. 366 00:12:05,667 --> 00:12:06,800 Hot blonde mustard. 367 00:12:06,800 --> 00:12:09,767 Plate this up now with our fresh-fried onion rings. 368 00:12:09,767 --> 00:12:11,734 And that is our Kasekreiner. 369 00:12:14,667 --> 00:12:15,867 That's legit, man. 370 00:12:15,867 --> 00:12:17,567 There's good snap of that casing. 371 00:12:17,567 --> 00:12:20,400 The hot blonde mustard works in there perfectly. 372 00:12:20,400 --> 00:12:23,867 The little char from the grill is really the kicker. 373 00:12:23,867 --> 00:12:25,300 [Jon] After Triple-D was here, 374 00:12:25,300 --> 00:12:26,500 the Kasekreiner became quicky 375 00:12:26,500 --> 00:12:28,200 our biggest-selling sausage. 376 00:12:28,200 --> 00:12:29,967 But, uh, we don't do just hot dogs. 377 00:12:29,967 --> 00:12:31,200 Onion rings up. 378 00:12:31,200 --> 00:12:32,700 Smoked wings, Ogre Sauce. 379 00:12:32,700 --> 00:12:34,066 [woman] They do wings, 380 00:12:34,066 --> 00:12:35,767 the Nashville Hot Chicken Sandwich. 381 00:12:35,767 --> 00:12:36,867 I mean, what more do you need? 382 00:12:36,867 --> 00:12:39,467 We got a Nashville hot chicken for Triple-D Nation. 383 00:12:39,467 --> 00:12:41,867 The Nashville Hot Chicken Sandwich is amazing. 384 00:12:41,867 --> 00:12:45,066 Three chicken tenders, it has honey sriracha on it. 385 00:12:45,066 --> 00:12:49,400 It's sweet with that little kick to it. 386 00:12:49,400 --> 00:12:52,266 Now we're making the breading for our Nashville Hot Chicken Sandwich. 387 00:12:52,266 --> 00:12:55,900 paprika, chili powder, kosher salt, sugar, 388 00:12:55,900 --> 00:13:00,133 onion powder, garlic powder, some cayenne, black pepper. 389 00:13:01,367 --> 00:13:04,166 Add that spice mix to our all-purpose flour. 390 00:13:04,166 --> 00:13:06,166 Next step is we take chicken tenders 391 00:13:06,166 --> 00:13:08,266 and we put 'em a little bit of a dredge. 392 00:13:08,266 --> 00:13:10,767 Go into the fryer for about three minutes. 393 00:13:12,166 --> 00:13:13,967 We go three tenders on here. 394 00:13:13,967 --> 00:13:14,867 And then we're gonna top that 395 00:13:14,867 --> 00:13:17,066 with our beautiful honey sriracha 396 00:13:17,467 --> 00:13:19,634 and our fried jalapenos. 397 00:13:21,667 --> 00:13:23,400 And we do our own pickled jalapenos. 398 00:13:23,400 --> 00:13:25,266 [Guy] Can I teach you how to say that word correctly? 399 00:13:25,266 --> 00:13:26,467 -Which? -Jalapeno. 400 00:13:26,467 --> 00:13:27,967 -"Jalapeno." My bad. -Jalapeno. 401 00:13:27,967 --> 00:13:29,266 -What did I say? -Jalapee-no. 402 00:13:29,266 --> 00:13:30,467 -That's wrong? -Jalapeno. 403 00:13:30,467 --> 00:13:32,367 -Jalapeno. -I mean, I wanna give you like street cred. 404 00:13:32,367 --> 00:13:33,467 -Got it. Right -Jalapeno. 405 00:13:33,467 --> 00:13:36,367 -Jalapeno. -Jalapeno. 406 00:13:36,367 --> 00:13:38,400 [laughs] I learned a lot that day. 407 00:13:38,400 --> 00:13:41,100 And here I have the Nashville Hot Chicken Sandwich. 408 00:13:41,100 --> 00:13:43,166 The spiciness balances with the sweet really well 409 00:13:43,166 --> 00:13:45,266 and you just can't really find it anywhere else. 410 00:13:45,266 --> 00:13:47,100 [man] It has this wonderful heat to it 411 00:13:47,100 --> 00:13:48,367 that's not overbearing. 412 00:13:48,367 --> 00:13:51,367 And the fried jalapenos on top are amazing. 413 00:13:51,367 --> 00:13:53,066 Just for science, I'm gonna take one more bite. 414 00:13:53,066 --> 00:13:55,367 And I don't-- of course, I don't need it. 415 00:13:55,367 --> 00:13:57,367 [man] Guy definitely took this place to another level. 416 00:13:57,367 --> 00:13:58,500 It deserved that level, 417 00:13:58,500 --> 00:13:59,667 but it's really cool to see them 418 00:13:59,667 --> 00:14:01,266 get the credit they deserve. 419 00:14:01,266 --> 00:14:03,200 JJ's would be the first place I recommend 420 00:14:03,200 --> 00:14:05,100 for somebody to come when they come to Charlotte. 421 00:14:05,100 --> 00:14:06,233 Did you hear 'em? 422 00:14:06,767 --> 00:14:08,467 -What? -Hot dog angels. 423 00:14:08,467 --> 00:14:09,867 -Were they singing? -Oh, they were singing. 424 00:14:14,467 --> 00:14:15,500 And next up, 425 00:14:15,500 --> 00:14:16,900 we're going across town... 426 00:14:16,900 --> 00:14:19,667 Even in Charlotte, it's gotta be about Guy. 427 00:14:19,667 --> 00:14:21,700 ...to a Triple-D double-dipper... 428 00:14:21,700 --> 00:14:22,500 Do you remember the Penguin? 429 00:14:22,500 --> 00:14:24,367 Everybody remembers the Penguin. 430 00:14:24,367 --> 00:14:26,367 ...that's going full throttle. 431 00:14:26,367 --> 00:14:27,567 We basically have everything 432 00:14:27,567 --> 00:14:28,834 but the kitchen sink in this one. 433 00:14:32,667 --> 00:14:34,667 It was 2015, when my buddy, 434 00:14:34,667 --> 00:14:37,166 NASCAR driver Clint Bowyer, and I were racing 435 00:14:37,166 --> 00:14:40,000 and reminiscing all around Charlotte, North Carolina. 436 00:14:40,000 --> 00:14:40,867 Do you remember the Penguin? 437 00:14:40,867 --> 00:14:42,700 Everybody remembers the Penguin. 438 00:14:42,700 --> 00:14:44,867 [Guy] A funky little joint and a great time. 439 00:14:44,867 --> 00:14:47,467 The more homemade stuff we can do, I think the better. 440 00:14:47,467 --> 00:14:50,867 Well, it closed. But the guy, Greg, opened up a new joint 441 00:14:50,867 --> 00:14:52,467 over here on the west side. 442 00:14:52,467 --> 00:14:54,367 Now, there aren't many Triple-D restaurants 443 00:14:54,367 --> 00:14:56,066 that have been around the block twice 444 00:14:56,066 --> 00:14:57,567 for two different places. 445 00:14:57,567 --> 00:15:01,100 But, this guy, well, he was definitely worth the repeat visits. 446 00:15:01,100 --> 00:15:02,734 This is Pinky's Westside Grill. 447 00:15:04,367 --> 00:15:06,266 Triple G, pimento cheese. 448 00:15:06,266 --> 00:15:07,867 Pinky's vibe is 10 out of 10. 449 00:15:07,867 --> 00:15:10,467 Nothing like it in Charlotte. 450 00:15:10,467 --> 00:15:11,800 [woman] It's just a lot of really unique stuff 451 00:15:11,800 --> 00:15:14,166 that you're not gonna find on a menu anywhere else. 452 00:15:14,166 --> 00:15:15,567 Velvet Elvis comin' up. 453 00:15:15,567 --> 00:15:17,166 [woman 2] I was here the first time that Guy came. 454 00:15:17,166 --> 00:15:20,300 I was seven. So it was a little while ago. 455 00:15:20,300 --> 00:15:21,900 [Guy] Think I can pick up a little part-time gig here? 456 00:15:21,900 --> 00:15:23,166 -[Greg] Oh, yeah. -Wow. 457 00:15:23,166 --> 00:15:25,233 -That's pretty out of bounds, huh? -Yeah, that's awesome. 458 00:15:26,467 --> 00:15:28,800 That was back in 2007. 459 00:15:28,800 --> 00:15:32,967 Then I stopped by Greg Auten's new place in 2015. 460 00:15:32,967 --> 00:15:35,200 Things have changed. To see how you reopened. 461 00:15:35,200 --> 00:15:36,333 It's bigger. 462 00:15:36,767 --> 00:15:37,834 It's badder. 463 00:15:37,834 --> 00:15:39,266 [woman] I love that there's a car on top of Pinky's 464 00:15:39,266 --> 00:15:42,467 because it used to be a Volkswagen garage. 465 00:15:42,467 --> 00:15:44,300 [Guy] It was called Triple "G" Automotive? 466 00:15:44,300 --> 00:15:46,767 -Yup. -I thought when you called this the Triple G Burger, 467 00:15:46,767 --> 00:15:48,100 it was Guy's Grocery Games. 468 00:15:48,100 --> 00:15:50,333 Even in Charlotte, it's gotta be about Guy. 469 00:15:51,266 --> 00:15:52,567 Ding Dong Chicken in the window. 470 00:15:52,567 --> 00:15:55,266 [man] It's got everything from salads 471 00:15:55,266 --> 00:15:57,266 to wings to burgers. 472 00:15:57,266 --> 00:15:59,033 Asian Pork Burger up. 473 00:16:00,166 --> 00:16:01,266 All right, what are we making? 474 00:16:01,266 --> 00:16:03,767 Korean barbecue sauce for the Asian Pork Burger. 475 00:16:03,767 --> 00:16:06,400 We're going in with soy sauce, sesame oil... 476 00:16:06,400 --> 00:16:07,600 [mocking Greg's drawl] Sesame "ole." 477 00:16:07,600 --> 00:16:08,667 You have that in the South. 478 00:16:08,667 --> 00:16:11,867 ...black pepper, fresh garlic, rice wine vinegar, 479 00:16:11,867 --> 00:16:14,300 fresh ginger, one Granny Smith apple. 480 00:16:14,300 --> 00:16:15,467 That's the key right there. 481 00:16:15,467 --> 00:16:16,500 [Greg] Sriracha sauce. 482 00:16:16,500 --> 00:16:18,400 I don't know. That could it right there. 483 00:16:18,400 --> 00:16:19,700 Brown sugar. 484 00:16:19,700 --> 00:16:22,200 And I'm thickening it with a cornstarch slurry. 485 00:16:22,200 --> 00:16:24,367 So this cooks down, you hold that as a sauce, 486 00:16:24,367 --> 00:16:25,200 it goes to the burger. 487 00:16:25,200 --> 00:16:27,000 Now we're into the pork burger itself. 488 00:16:27,000 --> 00:16:30,900 Fresh ground pork, cilantro, garlic, green onions, 489 00:16:30,900 --> 00:16:33,567 rice wine vinegar, five-spice powder, 490 00:16:33,567 --> 00:16:35,066 -sesame oil here... -Sesame "ole." 491 00:16:35,066 --> 00:16:37,600 ...dried mint, sriracha sauce. 492 00:16:37,600 --> 00:16:38,767 I'm big on sriracha. 493 00:16:38,767 --> 00:16:39,967 Sriracha's good stuff, man. 494 00:16:39,967 --> 00:16:42,667 [Greg] Sambal chili paste, red curry paste. 495 00:16:42,667 --> 00:16:43,867 We basically have everything 496 00:16:43,867 --> 00:16:45,166 but the kitchen sink in this one. 497 00:16:45,166 --> 00:16:46,400 [Greg] Fish sauce. 498 00:16:46,400 --> 00:16:48,300 That's actually an adjustment on a race care. You know that? 499 00:16:48,300 --> 00:16:50,767 -What, fish sauce? -"Everything but the kitchen sink." 500 00:16:50,767 --> 00:16:52,467 -It means-- -You're all over the track. 501 00:16:52,467 --> 00:16:53,867 See? He knows. 502 00:16:53,867 --> 00:16:55,867 Chili flakes, curry powder, 503 00:16:55,867 --> 00:16:58,967 lime juice and mirin rice wine. 504 00:16:58,967 --> 00:17:00,166 We're just going hands in. 505 00:17:03,066 --> 00:17:04,767 Let these cook up a nice little crust on 'em. 506 00:17:04,767 --> 00:17:05,667 [Greg] Yup. 507 00:17:05,667 --> 00:17:07,667 A little bit of the glaze. 508 00:17:07,667 --> 00:17:09,367 The cilantro and honey slaw. 509 00:17:13,266 --> 00:17:16,100 You know, you always wonder how these restaurants get on this show. 510 00:17:16,100 --> 00:17:18,000 You don't wonder anymore if you try that. 511 00:17:18,000 --> 00:17:20,767 The balance of the flavors. The crunch of the slaw. 512 00:17:20,767 --> 00:17:22,300 When the sauce kicks in, that's the best. 513 00:17:22,300 --> 00:17:23,567 -Real deal, man. -Got all that stuff in? 514 00:17:23,567 --> 00:17:24,667 Damn right. 515 00:17:24,667 --> 00:17:25,900 Korean Pork Tacos. 516 00:17:25,900 --> 00:17:27,667 Greg's always adding new stuff to the menu 517 00:17:27,667 --> 00:17:29,400 like the Korean Pork Tacos. 518 00:17:29,400 --> 00:17:30,667 It's really just like that burger 519 00:17:30,667 --> 00:17:32,166 with the same sauce and the slaw. 520 00:17:32,166 --> 00:17:33,867 It's awesome. 521 00:17:33,867 --> 00:17:35,667 [Greg] Start with the Boston butt. 522 00:17:35,667 --> 00:17:37,200 Cut some holes in it. 523 00:17:37,200 --> 00:17:40,133 We're gonna insert garlic cloves. 524 00:17:40,967 --> 00:17:42,266 Cut lines in it. 525 00:17:42,266 --> 00:17:44,200 Some olive oil, you season. 526 00:17:44,200 --> 00:17:47,967 Some cumin, kosher salt, black pepper, dried oregano, 527 00:17:48,367 --> 00:17:49,867 chili powder. 528 00:17:49,867 --> 00:17:51,367 We're gonna put in some bay leaves. 529 00:17:51,367 --> 00:17:52,367 We're gonna cover it. 530 00:17:52,367 --> 00:17:55,567 We're gonna put it in, 300 degrees for eight hours. 531 00:17:57,166 --> 00:17:58,000 That's ready. 532 00:17:58,000 --> 00:17:59,100 We're gonna shred. 533 00:17:59,100 --> 00:18:01,667 crisp it up a little bit on the flat top here. 534 00:18:02,000 --> 00:18:03,266 Flour tortillas. 535 00:18:04,166 --> 00:18:05,767 Pork. 536 00:18:05,767 --> 00:18:09,500 We top it off with our house-made cilantro and honey slaw. 537 00:18:09,500 --> 00:18:14,000 Sesame oil, rice wine vinegar, mayonnaise, granulated garlic, 538 00:18:14,000 --> 00:18:18,467 seasoning salt, red onions, carrots, cilantro, 539 00:18:18,967 --> 00:18:19,967 honey. 540 00:18:19,967 --> 00:18:21,634 Back in with our hands. 541 00:18:22,300 --> 00:18:24,266 Now we're gonna finish it off. 542 00:18:24,266 --> 00:18:25,600 Korean barbecue sauce 543 00:18:25,600 --> 00:18:27,767 that I made with Guy on Triple-D. 544 00:18:28,567 --> 00:18:30,000 Korean Pork Tacos. 545 00:18:30,000 --> 00:18:33,367 [woman] The Korean barbecue sauce has like a good punch to it. 546 00:18:33,367 --> 00:18:36,100 The honey cilantro coleslaw is good on everything. 547 00:18:36,100 --> 00:18:38,667 And the pulled pork is always moist, tender, 548 00:18:38,667 --> 00:18:39,800 so delicious. 549 00:18:39,800 --> 00:18:42,300 You can't help but just make a mess of it. 550 00:18:42,300 --> 00:18:43,800 [Greg] After Triple-D, 551 00:18:43,800 --> 00:18:46,767 we were able to open another spot 552 00:18:46,767 --> 00:18:48,667 in Huntersville, North Carolina. 553 00:18:48,667 --> 00:18:50,367 [woman] Huntersville's about 20 minutes north. 554 00:18:50,367 --> 00:18:51,867 It has a different vibe than Charlotte, 555 00:18:51,867 --> 00:18:53,767 but it's still great food as well. 556 00:18:53,767 --> 00:18:55,567 Corn Dog Shrimp in the window. 557 00:18:56,400 --> 00:18:58,166 Well, lookit, perfect them babies are. 558 00:18:58,166 --> 00:18:59,367 [Greg] Get in after it. 559 00:19:01,400 --> 00:19:03,000 I tastes like a corn dog. 560 00:19:03,000 --> 00:19:04,567 Sweet and crunchy batter. 561 00:19:04,567 --> 00:19:05,867 Straight from the fair. 562 00:19:05,867 --> 00:19:07,533 -Straight from the fair. -Straight from the fair. 563 00:19:09,500 --> 00:19:10,500 [man] It's a diverse menu. 564 00:19:10,500 --> 00:19:12,000 They have things you've never heard of before. 565 00:19:12,000 --> 00:19:13,667 Dropping Crab Puppies. 566 00:19:13,667 --> 00:19:15,100 [man] And the Crab Puppies are great. 567 00:19:15,100 --> 00:19:17,000 Adding the crab in there, which everyone loves, 568 00:19:17,000 --> 00:19:18,900 it's the perfect bite. 569 00:19:18,900 --> 00:19:20,767 Start with the hush puppy mix, 570 00:19:20,767 --> 00:19:24,567 which is a flour and white cornmeal mixture. 571 00:19:24,567 --> 00:19:26,500 It already has the dried eggs in it. 572 00:19:26,500 --> 00:19:28,266 And baking soda. 573 00:19:28,266 --> 00:19:32,100 Dry fish paste, Old Bay Seasoning. 574 00:19:32,100 --> 00:19:33,367 Next, our water. 575 00:19:33,367 --> 00:19:35,500 Get your hands in and squeeze. 576 00:19:35,500 --> 00:19:37,900 This is the star of the show right here. 577 00:19:37,900 --> 00:19:39,266 Claw crab meat. 578 00:19:40,367 --> 00:19:42,667 They're going in 300 degree oil. 579 00:19:42,667 --> 00:19:44,867 Let 'em fry for five minutes. 580 00:19:44,867 --> 00:19:49,667 We serve with a side of our malt vinegar tartar sauce. 581 00:19:49,667 --> 00:19:52,400 Mayonnaise, malt vinegar, chopped parsley, 582 00:19:52,400 --> 00:19:54,100 yellow onion, seasoning salt, 583 00:19:54,100 --> 00:19:56,667 black pepper, granulated garlic. 584 00:19:56,667 --> 00:19:59,667 And here we are with our homemade Crab Puppies. 585 00:19:59,667 --> 00:20:01,066 Some Crab Puppies for ya. 586 00:20:01,066 --> 00:20:02,000 -[woman] Awesome. -[man] Yeah. 587 00:20:02,000 --> 00:20:05,400 It's like a hush puppy with a crab cake. 588 00:20:05,400 --> 00:20:07,967 So it's got the crisp. It's got the crab. 589 00:20:07,967 --> 00:20:09,066 It's got it all. 590 00:20:09,066 --> 00:20:10,767 [man 2] They're nice and crispy on the outside 591 00:20:10,767 --> 00:20:12,367 and they get soft towards the middle. 592 00:20:12,367 --> 00:20:15,934 And they're all doing this dance inside your mouth. 593 00:20:16,667 --> 00:20:18,967 Buffalo Shrimp Tacos in the window. 594 00:20:18,967 --> 00:20:20,867 Everyone has a place at Pinky's. 595 00:20:20,867 --> 00:20:22,467 I have a cousin named Pinky. 596 00:20:22,467 --> 00:20:23,800 And his real name is Greg. 597 00:20:23,800 --> 00:20:26,166 So, Pinky, Greg, I mean, this was meant to be. 598 00:20:26,166 --> 00:20:27,266 You're a good man. 599 00:20:29,667 --> 00:20:30,700 Hey, guys. How are you doing today? 600 00:20:30,700 --> 00:20:32,767 Triple G Burger, pimento cheese. 601 00:20:32,767 --> 00:20:35,367 Nashville Hot Chicken for Triple-D nation. 602 00:20:35,367 --> 00:20:36,667 So that's it for this road trip. 603 00:20:36,667 --> 00:20:37,600 But don't you worry. 604 00:20:37,600 --> 00:20:39,266 Generous coat of donkey sauce. 605 00:20:39,266 --> 00:20:41,166 -I've got one minute on tots. -Thank you, tots. 606 00:20:41,166 --> 00:20:42,667 Anything else for you guys? 607 00:20:42,667 --> 00:20:43,867 Y'all enjoy. 608 00:20:43,867 --> 00:20:46,100 We got plenty more joints to look back on 609 00:20:46,100 --> 00:20:48,600 all over the Triple-D Nation. 610 00:20:48,600 --> 00:20:50,467 Who's gonna be a good little kreiner? 611 00:20:50,467 --> 00:20:51,734 You will wear it. 612 00:20:55,367 --> 00:20:59,667 -You will wear the costume now. -You will wear the costume.