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.