1 00:00:00,900 --> 00:00:01,867 Hey everybody, I'm Guy Fieri 2 00:00:01,867 --> 00:00:03,100 and we're rolling out 3 00:00:03,100 --> 00:00:06,533 looking for America's greatest Diners, Drive-Ins and Dives. 4 00:00:07,100 --> 00:00:08,000 This trip... 5 00:00:08,000 --> 00:00:10,066 Flippy-dippy hippie arm swinger. 6 00:00:10,066 --> 00:00:11,867 We're picking up big flavor. 7 00:00:11,867 --> 00:00:13,266 You always feed the camera. 8 00:00:13,266 --> 00:00:14,266 [whistles] 9 00:00:14,266 --> 00:00:16,567 And catching all kinds of curve balls. 10 00:00:16,567 --> 00:00:18,367 This thing is crazy. 11 00:00:18,367 --> 00:00:20,100 I'm a thousand percent lost on this one. 12 00:00:20,100 --> 00:00:23,000 You are some weird dudes. 13 00:00:23,000 --> 00:00:25,300 Like trippy tacos in Calgary... 14 00:00:25,300 --> 00:00:27,667 You definitely are pushing the boundaries. 15 00:00:27,667 --> 00:00:30,400 ...meat gone wildfire in Georgia... 16 00:00:30,400 --> 00:00:32,567 What is this monster called? 17 00:00:32,567 --> 00:00:35,100 ...and a funky-licious spot in Memphis... 18 00:00:35,100 --> 00:00:36,200 Imagine the future. 19 00:00:36,200 --> 00:00:38,066 ...with out of this world pie... 20 00:00:38,066 --> 00:00:39,567 It's a different dimension of pizza. 21 00:00:39,567 --> 00:00:41,166 ...and magical wings. 22 00:00:41,166 --> 00:00:43,300 I'm not kidding you, this could cure all the ailments. 23 00:00:43,300 --> 00:00:45,100 That's all right here, right now, 24 00:00:45,100 --> 00:00:47,634 on Diners, Drive-Ins and Dives. 25 00:01:00,467 --> 00:01:01,700 So I'm here in Memphis, Tennessee 26 00:01:01,700 --> 00:01:04,767 on BB King Boulevard, not too far from downtown. 27 00:01:04,767 --> 00:01:07,266 And I got to tell you, when I pulled up, 28 00:01:07,266 --> 00:01:08,700 the first thing I thought is, this is like strange brew. 29 00:01:08,700 --> 00:01:11,667 I mean, here is this gigantic beer brewing factory. 30 00:01:11,667 --> 00:01:12,867 And this thing is huge. 31 00:01:12,867 --> 00:01:14,867 And I hear inside, they got a little pizza joint. 32 00:01:14,867 --> 00:01:17,000 It is scratch making just about everything. 33 00:01:17,000 --> 00:01:18,600 I'm hungry and I want a beer. 34 00:01:18,600 --> 00:01:21,300 This is Little Bettie at Wiseacre Brewing. 35 00:01:21,300 --> 00:01:22,867 Got a skinny Chicago up for Sandy. 36 00:01:22,867 --> 00:01:25,066 This is a special place in Memphis. 37 00:01:25,066 --> 00:01:28,467 Way above par than you'd expect, especially at a brewery. 38 00:01:28,467 --> 00:01:30,600 [man] Got kimchi hush puppies, pretzel nugs. 39 00:01:30,600 --> 00:01:31,700 What makes the menu different? 40 00:01:31,700 --> 00:01:33,667 I mean, they're definitely not afraid to play around. 41 00:01:33,667 --> 00:01:37,200 [Guy] And the game that brothers Kellan and Davin Bartosch 42 00:01:37,200 --> 00:01:39,467 are playing along with Chef Jared Riddle 43 00:01:39,467 --> 00:01:41,433 is go big or go home. 44 00:01:43,800 --> 00:01:45,166 This is gigantic. 45 00:01:45,166 --> 00:01:46,800 This one opened March of 2020. 46 00:01:46,800 --> 00:01:49,367 Jared's been here for a couple years now making amazing food. 47 00:01:49,367 --> 00:01:50,400 [Guy] How many different beers you making? 48 00:01:50,400 --> 00:01:53,200 We try to keep 25-ish on tap here. 49 00:01:53,200 --> 00:01:55,100 [Jared] We use our beer wort in our pizza dough. 50 00:01:55,100 --> 00:01:57,200 It's kind of a unique thing that we bring to the table. 51 00:01:57,200 --> 00:01:58,266 All right, what are we going to make today? 52 00:01:58,266 --> 00:01:59,266 The Thud Butt pizza... 53 00:01:59,266 --> 00:02:00,700 -The what? -Thud Butt. 54 00:02:00,700 --> 00:02:03,800 -You are some weird dudes. -[laughing] 55 00:02:03,800 --> 00:02:05,000 [Jared] Thud Butt up. 56 00:02:05,000 --> 00:02:08,166 It's a mortadella with a ricotta base, crushed pistachio, 57 00:02:08,166 --> 00:02:11,166 black pepper honey, stracciatella cheese. 58 00:02:11,166 --> 00:02:13,066 [Guy] In your world, what makes great pizza? 59 00:02:13,066 --> 00:02:14,667 If you don't have good dough, you don't have good pizza. 60 00:02:14,667 --> 00:02:15,867 Start it with our poolish. 61 00:02:15,867 --> 00:02:18,200 [Guy] Room temp water, bloom the yeast, high gluten flour. 62 00:02:18,200 --> 00:02:20,266 [Jared] We'll let that rest for 12 hours. 63 00:02:20,266 --> 00:02:21,767 Well, now we're going to make our pizza dough. 64 00:02:21,767 --> 00:02:22,700 We're going to start with water 65 00:02:22,700 --> 00:02:24,400 and we're going to add beer wort and ice. 66 00:02:24,400 --> 00:02:25,433 [Guy] What is wort? 67 00:02:25,433 --> 00:02:28,166 -It's like a sugar water that feeds the yeast. -Okay. 68 00:02:28,166 --> 00:02:30,367 -Then that produces the alcohol in here. -Got it. Got it. 69 00:02:30,367 --> 00:02:31,367 [Jared] Olive oil. 70 00:02:31,367 --> 00:02:33,166 And here's our poolish that we made. 71 00:02:33,166 --> 00:02:36,967 Then three flours, double O flour, AP flour, 72 00:02:36,967 --> 00:02:40,100 and we've got a high gluten bread flour and salt. 73 00:02:40,100 --> 00:02:41,467 Proof it. Let it rest. 74 00:02:41,467 --> 00:02:43,200 For about an hour before we portion it. 75 00:02:43,200 --> 00:02:45,367 Ideally, you're using it about three days after that. 76 00:02:45,367 --> 00:02:46,700 [Guy] All right, what are we into now, chef? 77 00:02:46,700 --> 00:02:48,800 Ricotta cream. It's the base for the Thud Butt. 78 00:02:48,800 --> 00:02:50,200 Ricotta, roasted garlic. 79 00:02:50,200 --> 00:02:52,066 -[Guy] S&P? -Mix it up. 80 00:02:52,066 --> 00:02:53,000 [Guy] And a little heavy cream. 81 00:02:53,000 --> 00:02:54,700 It won't quite all fit, so I'm gonna 82 00:02:54,700 --> 00:02:55,900 finish it in the bowl. 83 00:02:55,900 --> 00:02:57,166 Add more heavy cream. 84 00:02:57,166 --> 00:02:58,867 Now we're going to make our stracciatella cheese. 85 00:02:58,867 --> 00:03:00,266 We're going to get some hot water 86 00:03:00,266 --> 00:03:01,867 and some cheese curd and burn our hands. 87 00:03:01,867 --> 00:03:03,100 Well, he's going to burn his hands. 88 00:03:03,100 --> 00:03:05,166 Working this till we get some nice strands 89 00:03:05,166 --> 00:03:07,867 -and then we're going to ball it up. -Now it'll tighten up. 90 00:03:07,867 --> 00:03:09,967 So now we're going to kind of break this off. 91 00:03:09,967 --> 00:03:11,367 [Guy] He's dancing while he's doing this. 92 00:03:11,367 --> 00:03:13,166 Did you notice that? He's got a little knee bend going. 93 00:03:13,166 --> 00:03:15,266 -Mix it with heavy cream and salt. -Add a little bit of salt. 94 00:03:15,266 --> 00:03:16,266 [Jared] And then let that sit up. 95 00:03:16,266 --> 00:03:18,200 Now we're going to make our pistachio crunch. 96 00:03:18,200 --> 00:03:19,967 -Pistachios. -They're toasted first. 97 00:03:19,967 --> 00:03:21,767 -Brown butter solids. -I don't know this. 98 00:03:21,767 --> 00:03:23,700 -Good on ice cream even. -Huh. 99 00:03:23,700 --> 00:03:25,900 -Butter and milk powder. It's really good. -Crazy. 100 00:03:25,900 --> 00:03:27,133 [Guy] And a little lemon zest. 101 00:03:30,367 --> 00:03:31,867 That's awesome. That on some yogurt. 102 00:03:31,867 --> 00:03:33,767 Well, we've had pistachio ice cream a couple of times. 103 00:03:33,767 --> 00:03:36,200 -You guys make ice cream too? -Well, it's soft serve. 104 00:03:36,200 --> 00:03:37,467 They're going to make a beer out of it next. 105 00:03:37,467 --> 00:03:38,900 All right, let's build this pie. 106 00:03:38,900 --> 00:03:40,166 Extract the pizza now. 107 00:03:40,166 --> 00:03:41,767 [Guy] Boy, that is some gentle dough. 108 00:03:41,767 --> 00:03:43,066 Super tacky. 109 00:03:43,066 --> 00:03:46,100 -You guys roll these out by hand every time? -Yeah. 110 00:03:46,100 --> 00:03:48,166 Flippy-dippy hippy arm swinger. 111 00:03:48,166 --> 00:03:50,266 -And then this is the ricotta cream here. -[Guy] Got it. 112 00:03:50,266 --> 00:03:51,700 [Jared] Mozzarella cheese. 113 00:03:51,700 --> 00:03:52,800 [Guy] Mortadella. 114 00:03:52,800 --> 00:03:54,200 You don't see that on pizza enough. 115 00:03:54,200 --> 00:03:56,400 Just a little cheese on top to hold that mortadella down. 116 00:03:56,400 --> 00:03:58,166 Should probably just do a small testing 117 00:03:58,166 --> 00:03:59,400 of the mozzarella just to make sure 118 00:03:59,400 --> 00:04:00,500 that it's fresh. 119 00:04:00,500 --> 00:04:01,700 You want to look good on TV? 120 00:04:01,700 --> 00:04:02,967 You always feed the camera. 121 00:04:03,166 --> 00:04:04,700 [whistles] 122 00:04:04,700 --> 00:04:05,667 There you go. 123 00:04:06,166 --> 00:04:07,333 What do you think? 124 00:04:08,000 --> 00:04:09,700 -Mmm-hmm. -Off we go. 125 00:04:09,700 --> 00:04:11,100 [Guy] What temp we running that oven at? 126 00:04:11,100 --> 00:04:13,700 [Jared] 550. Roughly 10 minutes. 127 00:04:13,700 --> 00:04:15,166 Let's finish this pizza off. 128 00:04:15,166 --> 00:04:16,467 I'm going to cut it first. 129 00:04:16,467 --> 00:04:19,000 This is our stracciatella. A healthy dollop. 130 00:04:19,000 --> 00:04:20,367 [Guy] The funky crunch. 131 00:04:20,367 --> 00:04:21,800 That's got to be one of my favorite parts of this. 132 00:04:21,800 --> 00:04:24,667 I hit it with some pecorino and some black pepper honey. 133 00:04:24,667 --> 00:04:25,967 And this is when it gets really weird. 134 00:04:25,967 --> 00:04:28,166 -How do we make that? -Toast some black peppercorns. 135 00:04:28,166 --> 00:04:29,300 [Jared] Mix that in with our honey. 136 00:04:29,300 --> 00:04:31,367 Look at that. It's beautiful. 137 00:04:31,367 --> 00:04:32,467 It's weird. 138 00:04:34,000 --> 00:04:36,033 The dough is legit. 139 00:04:37,667 --> 00:04:39,467 The saltiness of the mortadella, 140 00:04:39,467 --> 00:04:42,667 the ricotta, nice and creamy but not too much. 141 00:04:42,667 --> 00:04:45,300 But once you get to this crumble of pistachios, 142 00:04:45,300 --> 00:04:47,100 that's where it gets crazy. 143 00:04:47,100 --> 00:04:48,967 Everything's fine. And what do you do? 144 00:04:48,967 --> 00:04:51,467 You drop the hammer and take me to black pepper honey. 145 00:04:51,467 --> 00:04:53,667 Bro. It's a different dimension of pizza. 146 00:04:53,667 --> 00:04:56,000 The only thing this pizza could be 147 00:04:56,000 --> 00:04:58,100 is this trippy. Dynamite pie. 148 00:04:58,100 --> 00:04:59,767 All right, guys. We got a Thud Butt pizza coming up. 149 00:04:59,767 --> 00:05:02,400 You've got the crunchy and the cheesy. 150 00:05:02,400 --> 00:05:03,700 The crust is my favorite part. 151 00:05:03,700 --> 00:05:05,000 The way that they do the crust. 152 00:05:05,000 --> 00:05:07,467 -It's a great chew but not super heavy. -Perfect. 153 00:05:07,467 --> 00:05:09,567 And with that cheese in the middle 154 00:05:09,567 --> 00:05:11,000 and being able to spread it around. 155 00:05:11,000 --> 00:05:13,567 It's not a regular pizza. It's a Thud Butt. 156 00:05:13,567 --> 00:05:15,367 -[laughing] -The name alone. 157 00:05:15,367 --> 00:05:17,567 And being able to pair it with some of the best beer 158 00:05:17,567 --> 00:05:19,800 in the country is really exciting as well. 159 00:05:19,800 --> 00:05:23,567 -What else we got? -We got our Imagine the Future... 160 00:05:23,567 --> 00:05:25,567 -...wing. -When we come back. 161 00:05:25,867 --> 00:05:27,233 [both laughing] 162 00:05:31,367 --> 00:05:32,266 So if you're a hero of the owners, they put your head out there 163 00:05:32,266 --> 00:05:33,300 -...in the monument garden? -Yes. 164 00:05:33,300 --> 00:05:35,066 -But they don't have me out there. -In time. 165 00:05:35,066 --> 00:05:36,467 They haven't even seen the footage yet 166 00:05:36,467 --> 00:05:39,433 of this fantastic episode of Triple D that we've done. 167 00:05:39,767 --> 00:05:40,867 I smell Emmy. 168 00:05:40,867 --> 00:05:42,033 [Jared laughs] 169 00:05:44,367 --> 00:05:45,967 [Guy] Welcome back. Triple D hanging out. 170 00:05:45,967 --> 00:05:47,000 Wow. 171 00:05:47,000 --> 00:05:48,000 Kind of an experience here. 172 00:05:48,000 --> 00:05:49,300 We're in a place called Wiseacre 173 00:05:49,300 --> 00:05:50,300 in Memphis, Tennessee. 174 00:05:50,300 --> 00:05:52,467 A big skyscraper of a brewery. 175 00:05:52,467 --> 00:05:53,467 And inside of that, 176 00:05:53,467 --> 00:05:55,700 you're going to meet this guy, Captain Crazy. 177 00:05:55,700 --> 00:05:57,200 And everything here is into this 178 00:05:57,200 --> 00:05:59,667 big mind of beer and big mind of food. 179 00:05:59,667 --> 00:06:01,000 [Jared] Dropping these wings. 180 00:06:01,000 --> 00:06:02,767 -You come here for the food or the beer? -Um, both. 181 00:06:02,767 --> 00:06:04,767 The more beers you drink, the more wings you can eat. 182 00:06:04,767 --> 00:06:06,066 Wings are big here in Memphis 183 00:06:06,066 --> 00:06:07,367 and these are some of the best. 184 00:06:07,367 --> 00:06:09,100 [Guy] Why the Imagine the Future wings? 185 00:06:09,100 --> 00:06:11,100 Imagine the future wings here have their sort of own 186 00:06:11,100 --> 00:06:12,400 flavor profile that's different. 187 00:06:12,400 --> 00:06:14,800 With the capers and the olives and the dill aioli. 188 00:06:14,800 --> 00:06:16,266 You told me that we were making wings. 189 00:06:16,266 --> 00:06:18,100 -Imagine the Future. -[harp music playing] 190 00:06:18,100 --> 00:06:20,000 -That's the name of the wings. -Yeah. 191 00:06:20,000 --> 00:06:21,100 What are you going to do to this? 192 00:06:21,100 --> 00:06:23,000 Now we're going to make our simple saltwater brine. 193 00:06:23,000 --> 00:06:24,266 [Guy] Brine these wings for how long? 194 00:06:24,266 --> 00:06:25,567 -[Jared] 24 hours. -Okay. 195 00:06:25,567 --> 00:06:27,266 -Pull them out of the brine and par blanch them. -[Guy] Okay. 196 00:06:27,266 --> 00:06:29,767 This is our wing sauce. Worcestershire going in first, 197 00:06:29,767 --> 00:06:31,867 -pepper vinegar. -[Guy] Calabrian chilies, 198 00:06:31,867 --> 00:06:34,100 Honey, chili sauce. 199 00:06:34,100 --> 00:06:36,000 [Guy] Way to start it on a hundred. 200 00:06:36,000 --> 00:06:38,333 [Jared] Buffalo sauce added to it and that'll be done. 201 00:06:39,000 --> 00:06:40,967 [Guy] That sauce gone wild. 202 00:06:40,967 --> 00:06:43,600 I like the sweet, I like the heat, I like the tang. 203 00:06:43,600 --> 00:06:45,834 -Uh, what's next? -Sicilian crunch. 204 00:06:46,567 --> 00:06:47,700 [Jared] We got our capers here. 205 00:06:47,700 --> 00:06:49,266 And calamine olives. 206 00:06:49,266 --> 00:06:51,166 [Jared] We're going to put them in the food dehydrator. 207 00:06:51,166 --> 00:06:53,266 We're going to blitz them up together in a spice grinder. 208 00:06:53,266 --> 00:06:54,266 [Guy] And where are they going? 209 00:06:54,266 --> 00:06:55,233 Top of the wing. 210 00:06:55,567 --> 00:06:57,166 Top of the wing. 211 00:06:57,166 --> 00:06:59,834 In the Future. All right. This is our dill hole aioli. 212 00:07:01,100 --> 00:07:02,166 We're going to start with mayonnaise. 213 00:07:02,166 --> 00:07:03,767 We're going to add some creme fraiche. 214 00:07:03,767 --> 00:07:05,166 Again, a little bit of a dance. 215 00:07:05,166 --> 00:07:06,600 You got to get up to get down. 216 00:07:06,600 --> 00:07:07,600 Minced dill. 217 00:07:07,600 --> 00:07:09,500 Some green onion. Brunoise celery. 218 00:07:09,500 --> 00:07:11,200 -[Guy] Ooh. -Yeah. 219 00:07:11,200 --> 00:07:12,700 You know, you can brunoise a mirepoix, 220 00:07:12,700 --> 00:07:14,400 but you can't mirepoix a brunoise. 221 00:07:14,400 --> 00:07:15,567 I like the joke. I don't know. 222 00:07:15,567 --> 00:07:17,266 -It might not be funny. -Okay. Yeah, it's not funny. 223 00:07:17,266 --> 00:07:18,700 [both laugh] 224 00:07:18,700 --> 00:07:20,200 [Jared] Then we're just going to blend this all up. 225 00:07:20,200 --> 00:07:21,200 This would only get better 226 00:07:21,200 --> 00:07:22,867 -with a little bit of thyme on it. -Oh, yeah. 227 00:07:22,867 --> 00:07:23,867 [Guy] All right. So this is done. 228 00:07:23,867 --> 00:07:25,100 Wing sauce is done. 229 00:07:25,100 --> 00:07:26,367 [Jared] Wings are ready. 230 00:07:27,066 --> 00:07:28,266 We're going to sauce them up. 231 00:07:29,066 --> 00:07:31,734 Put them on a plate, and then we hit it with the crunch. 232 00:07:32,900 --> 00:07:35,900 [Guy] This wing is so outside of the ordinary. 233 00:07:35,900 --> 00:07:39,367 The briny crunch and funk on top of this brined wing, 234 00:07:39,367 --> 00:07:41,100 which is nice and juicy and plump, 235 00:07:41,100 --> 00:07:43,300 with a little bit of the wango-tango 236 00:07:43,300 --> 00:07:47,000 spicy sweet honey sauce combo package stuff. 237 00:07:47,000 --> 00:07:48,767 -Yeah. -That dill. 238 00:07:48,767 --> 00:07:49,700 I'm not kidding you. 239 00:07:49,700 --> 00:07:50,900 This could cure all ailments. 240 00:07:50,900 --> 00:07:52,867 Let Doctor Crazy take care of you. 241 00:07:53,467 --> 00:07:55,100 And Imagine the Future wings. 242 00:07:55,100 --> 00:07:57,266 I never would have put all of those flavors together 243 00:07:57,266 --> 00:08:00,266 with dill and olives and then the spiciness from the wings. 244 00:08:00,266 --> 00:08:02,300 How did you get up with the wings all by yourself? 245 00:08:02,300 --> 00:08:03,667 Did you steal them from her? 246 00:08:03,667 --> 00:08:04,700 That's exactly what happened. 247 00:08:04,700 --> 00:08:06,400 Well, at least he's being honest about it. 248 00:08:06,400 --> 00:08:08,300 [Jared] I've got the Sicilian crunch coming. 249 00:08:08,300 --> 00:08:09,266 What do you think? 250 00:08:09,266 --> 00:08:11,066 -Very good. -He's a cyclist. 251 00:08:11,066 --> 00:08:13,100 -And you race, I take it. -I do race. 252 00:08:13,100 --> 00:08:14,467 [Guy] And you eat pizza and drink beer. 253 00:08:14,467 --> 00:08:15,567 Every day. 254 00:08:16,300 --> 00:08:18,266 -I need to start cycling. -[laughs] 255 00:08:18,266 --> 00:08:19,467 [Jared] Got a charcuterie plate. 256 00:08:19,467 --> 00:08:20,767 You can't beat it. It's awesome. 257 00:08:20,767 --> 00:08:22,467 I don't know what I get more kick out of. 258 00:08:22,467 --> 00:08:24,000 The crazy place that you're in, 259 00:08:24,000 --> 00:08:25,900 the unique food that you make 260 00:08:25,900 --> 00:08:29,000 or the character that you are, but the combo of them together 261 00:08:29,000 --> 00:08:31,166 really makes this an experience. 262 00:08:31,166 --> 00:08:32,333 You are awesome. 263 00:08:35,166 --> 00:08:37,266 Up next, we're headed north to Canada. 264 00:08:37,266 --> 00:08:38,967 He's so excited about it. 265 00:08:38,967 --> 00:08:40,667 A little magician. 266 00:08:40,667 --> 00:08:43,066 For a superb south of the border spin. 267 00:08:43,066 --> 00:08:45,100 This I've never seen in Mexican cooking. 268 00:08:45,100 --> 00:08:47,433 That's a very complex taco. 269 00:08:53,467 --> 00:08:54,967 So I'm in Calgary, Alberta 270 00:08:54,967 --> 00:08:57,066 on first street going to First Street Market. 271 00:08:57,066 --> 00:08:58,467 I hear they got Mexican food and I know, 272 00:08:58,467 --> 00:08:59,600 come on, listen, I'm in Canada. 273 00:08:59,600 --> 00:09:00,667 I'm coming for Mexican food 274 00:09:00,667 --> 00:09:02,500 and I live in Northern California. 275 00:09:02,500 --> 00:09:04,667 But you know what? When they're both from Mexico City 276 00:09:04,667 --> 00:09:06,800 and they're doing the real deal, I got to try it. 277 00:09:06,800 --> 00:09:08,166 This is Moose and Poncho. 278 00:09:08,600 --> 00:09:10,500 Order eight, birria. 279 00:09:10,500 --> 00:09:12,000 Their flavors are always spot on. 280 00:09:12,000 --> 00:09:13,467 I have carnitas. 281 00:09:13,467 --> 00:09:15,400 [woman] It's like you are, like, in Mexico City. 282 00:09:15,400 --> 00:09:17,567 It's like, "Where are we? Why are we speaking English? 283 00:09:17,567 --> 00:09:18,467 What's going on?" 284 00:09:18,467 --> 00:09:19,867 You know? So... 285 00:09:19,867 --> 00:09:22,600 [Guy] And this north of the border, south of the border spot, 286 00:09:22,600 --> 00:09:25,100 run by Miguel Cornejo and Erika Serrano, 287 00:09:25,100 --> 00:09:28,166 also has a dual citizenship name to match. 288 00:09:28,166 --> 00:09:29,367 Who's Moose? 289 00:09:29,367 --> 00:09:31,867 When I started this, I started with one of my best friends. 290 00:09:31,867 --> 00:09:33,000 He's Canadian. 291 00:09:33,000 --> 00:09:34,166 Who's the Mexican? It's Me. 292 00:09:34,166 --> 00:09:35,300 So who's going to be the poncho. 293 00:09:35,300 --> 00:09:36,300 He's the Canadian. 294 00:09:36,300 --> 00:09:37,266 -He's going to be-- -He's the moose. 295 00:09:37,266 --> 00:09:38,667 Yeah, exactly. 296 00:09:38,667 --> 00:09:41,300 -And then how did you come in? -And I'm the muse of the poncho. 297 00:09:41,300 --> 00:09:43,500 -What are you guys known for? -My main thing is meats. 298 00:09:43,500 --> 00:09:44,767 [Miguel] Chicharron Prensado. 299 00:09:44,767 --> 00:09:46,300 I ate the Chicharron Prensado. 300 00:09:46,300 --> 00:09:49,767 The pork was just so delicious and fresh. They're amazing. 301 00:09:49,767 --> 00:09:51,266 So what we're going to do now is 302 00:09:53,700 --> 00:09:55,266 Salt, black pepper, 303 00:09:55,266 --> 00:09:56,934 oregano, bay leaves. 304 00:09:57,900 --> 00:09:59,066 And brown sugar. 305 00:09:59,066 --> 00:10:00,800 [Guy] So now we've got the rub done. Now what happens? 306 00:10:00,800 --> 00:10:02,367 So this is a pork shoulder. 307 00:10:02,367 --> 00:10:03,667 [Guy] Tenderize it a little bit. 308 00:10:03,667 --> 00:10:05,667 How long are we going to let this dry rub marinate? 309 00:10:05,667 --> 00:10:06,767 Between three to four days. 310 00:10:06,767 --> 00:10:08,900 I don't go straight to the manteca. 311 00:10:08,900 --> 00:10:10,900 -[Guy] You take your manteca seriously? -Yes. 312 00:10:10,900 --> 00:10:13,500 The only way to make a good chicharron. 313 00:10:13,500 --> 00:10:15,000 -Is to cook down your manteca? -[Miguel] Yeah. 314 00:10:15,000 --> 00:10:16,867 [Guy] How long will it take for that to render down? 315 00:10:16,867 --> 00:10:18,800 [Miguel] Around four or five hours. 316 00:10:18,800 --> 00:10:20,667 This is all my leftover. 317 00:10:20,667 --> 00:10:22,200 We want to use for the chicharron. 318 00:10:22,200 --> 00:10:23,667 -That'll get crunchy for us. -Yeah. 319 00:10:23,667 --> 00:10:27,266 [Miguel] This is the pork cooking for around four hours. 320 00:10:27,266 --> 00:10:29,667 We're going to take it off, cut it in cubes. 321 00:10:29,667 --> 00:10:32,000 And we're going to cook it with a guajillo sauce. 322 00:10:32,000 --> 00:10:33,567 -So let's make the guajillo sauce. -Yeah. 323 00:10:33,567 --> 00:10:35,100 [Miguel] Oil and onions. 324 00:10:35,100 --> 00:10:36,900 -Garlic. -[Guy] Guajillos. 325 00:10:36,900 --> 00:10:38,066 [Miguel] Hot water. 326 00:10:38,066 --> 00:10:39,667 I'll let it simmer for a couple hours. 327 00:10:39,667 --> 00:10:41,567 Now we're going to do fermented serrano. 328 00:10:41,567 --> 00:10:42,667 [Guy] Serranos. 329 00:10:42,667 --> 00:10:44,367 Garlic and a bay leaf. 330 00:10:44,367 --> 00:10:46,433 This I've never seen in Mexican cooking. 331 00:10:47,567 --> 00:10:49,200 [Miguel] Cold water with salt. 332 00:10:49,200 --> 00:10:51,000 [Guy] We're going to sit there and steep this. How long? 333 00:10:51,000 --> 00:10:52,467 [Miguel] One to two weeks. 334 00:10:52,467 --> 00:10:54,500 So now we're going to confit. 335 00:10:54,500 --> 00:10:56,300 We're going to put now in the hot oil. 336 00:10:56,300 --> 00:10:58,700 Then with that oil, we're going to puree. 337 00:10:58,700 --> 00:10:59,700 [Miguel] Exactly. 338 00:10:59,700 --> 00:11:01,266 He's so excited about it. 339 00:11:01,266 --> 00:11:03,000 A little magician. 340 00:11:03,000 --> 00:11:06,266 [Miguel] We're going to put it straight in our blender. 341 00:11:06,266 --> 00:11:08,166 Okay, go ahead. I am lost. 342 00:11:08,166 --> 00:11:10,367 I'm a thousand percent lost on this one. 343 00:11:10,367 --> 00:11:12,367 Now we're going to make our chicharron. 344 00:11:12,367 --> 00:11:14,600 Oil, garlic and onions. 345 00:11:14,600 --> 00:11:16,367 So this is the cured meat. 346 00:11:16,367 --> 00:11:17,767 The guajillo sauce. 347 00:11:17,767 --> 00:11:20,000 Chicharron and the potatoes. 348 00:11:20,000 --> 00:11:21,400 So now this gets mixed together. 349 00:11:21,400 --> 00:11:22,567 What's the masher for? 350 00:11:22,567 --> 00:11:24,166 Chicharron Prensado. In Mexico, 351 00:11:24,166 --> 00:11:25,867 we put in a press. 352 00:11:25,867 --> 00:11:28,000 I cannot do that here. I don't have the space. 353 00:11:28,000 --> 00:11:29,767 So that is my press. 354 00:11:29,767 --> 00:11:31,667 [Guy] We're going to smash it all together. And then what happens? 355 00:11:31,667 --> 00:11:32,967 [Miguel] Yeah. And then it's ready to eat. 356 00:11:32,967 --> 00:11:34,800 Traditional onions and cilantro. 357 00:11:34,800 --> 00:11:36,800 Pickle, habanero, onions. 358 00:11:36,800 --> 00:11:39,066 And this is the fermented serrano we just made. 359 00:11:40,967 --> 00:11:42,867 That's a very complex taco. 360 00:11:42,867 --> 00:11:44,900 There's a lot of flavors, a lot of textures. 361 00:11:44,900 --> 00:11:47,000 I got little bits of the chicharron in there. 362 00:11:47,000 --> 00:11:49,567 I like the creativity. Everything is really balanced. 363 00:11:49,567 --> 00:11:51,200 I mean, it's a really delicious taco. 364 00:11:51,200 --> 00:11:53,367 I have some Chicharron Prensado. 365 00:11:53,367 --> 00:11:56,367 It's great. The way they cook it, it gives it more flavor. 366 00:11:56,367 --> 00:11:57,600 -It slaps. -[woman] Yes. 367 00:11:57,600 --> 00:11:58,767 It slaps? 368 00:11:58,767 --> 00:12:01,200 -Yes, it does. -[all laugh] 369 00:12:01,200 --> 00:12:02,500 How did you find the restaurant? 370 00:12:02,500 --> 00:12:04,400 [woman speaking] It used to be five minutes away from my place. 371 00:12:04,400 --> 00:12:06,467 -In Chinatown. -Chinatown. 372 00:12:06,467 --> 00:12:08,567 It started in Chinatown, the last place in the world 373 00:12:08,567 --> 00:12:11,934 you would think of finding some really nice tacos. 374 00:12:15,266 --> 00:12:16,266 Here it's different. 375 00:12:16,266 --> 00:12:18,100 Much bigger location, much brighter, 376 00:12:18,100 --> 00:12:19,667 it has everything you want, really. 377 00:12:19,667 --> 00:12:20,900 Tacos Dorados. 378 00:12:20,900 --> 00:12:22,166 Today I had the Dorados. 379 00:12:22,166 --> 00:12:23,400 They're vegetarian. 380 00:12:23,400 --> 00:12:26,000 Potato and rajas, really good. 381 00:12:26,000 --> 00:12:27,667 We're talking about doing Dorados. 382 00:12:27,667 --> 00:12:29,166 I see that you have fresh cactus. 383 00:12:29,166 --> 00:12:30,166 Walk me through it. 384 00:12:30,166 --> 00:12:32,100 So we're going to start with filling the base. 385 00:12:32,100 --> 00:12:33,567 [Guy] Oh, you're going to shave the cactus. 386 00:12:33,567 --> 00:12:36,600 I think getting the burrs off of there is a helpful thing. 387 00:12:36,600 --> 00:12:37,567 [Miguel] We're going to dice it. 388 00:12:37,567 --> 00:12:39,800 The idea is to get all the salami. 389 00:12:39,800 --> 00:12:41,000 There's salami in there? 390 00:12:41,000 --> 00:12:43,166 -No, the slum. The slum. -The slime. 391 00:12:43,166 --> 00:12:45,066 [Miguel] Mix with salt, leave it there overnight. 392 00:12:45,066 --> 00:12:47,166 -So we're going to do the cactus salad. -Go. 393 00:12:47,166 --> 00:12:48,867 -[Miguel] Cactus. -Yeah, a little bit of slimy. 394 00:12:48,867 --> 00:12:49,867 [Miguel] Diced tomatoes. 395 00:12:49,867 --> 00:12:50,800 [Guy] Pickled red onions. 396 00:12:50,800 --> 00:12:52,300 -[Miguel] Salt. -Little lime juice. 397 00:12:52,300 --> 00:12:54,300 [Guy] Cilantro and onion. 398 00:12:54,300 --> 00:12:55,166 A little oregano. 399 00:12:55,166 --> 00:12:56,800 [Miguel] Olive oil and canola oil. 400 00:12:56,800 --> 00:12:58,467 -White vinegar. -White vinegar, got it. 401 00:12:58,467 --> 00:13:00,667 Now we're going to do our guacamole. 402 00:13:00,667 --> 00:13:01,567 Tomatillos. 403 00:13:01,567 --> 00:13:03,433 -Hoja santa. Holy leaf. -What is it? 404 00:13:05,000 --> 00:13:05,867 Roasted garlic. 405 00:13:05,867 --> 00:13:07,867 -A little serrano. -Serranito 406 00:13:07,867 --> 00:13:09,000 Serrano-nito. 407 00:13:09,000 --> 00:13:11,066 -Go in-o. -Avocado in. 408 00:13:11,800 --> 00:13:13,767 We're going to put the oil. 409 00:13:13,767 --> 00:13:16,066 -[Miguel] Salt. -Onions and cilantro. 410 00:13:16,066 --> 00:13:18,166 After this, we make the Dorados. 411 00:13:18,166 --> 00:13:19,200 [Miguel] Yes. 412 00:13:19,200 --> 00:13:20,266 Okey-dokey, Chef. 413 00:13:20,266 --> 00:13:22,867 Boiled potatoes. Bolero peppers. 414 00:13:22,867 --> 00:13:24,266 -Uh, cheese curds. -[Guy] Cheese curds. 415 00:13:24,266 --> 00:13:25,600 There's your little Canadian piece. 416 00:13:25,600 --> 00:13:26,700 [Miguel] And salt. 417 00:13:26,700 --> 00:13:28,300 Nice, fresh tortillas. 418 00:13:28,300 --> 00:13:30,133 [Miguel] Yeah, but we're going to need to heat it. 419 00:13:30,667 --> 00:13:31,734 There you go. 420 00:13:33,200 --> 00:13:35,066 Make sure don't put too much. 421 00:13:35,066 --> 00:13:36,567 We do a little roll. 422 00:13:36,567 --> 00:13:39,266 [Guy] A little masa smear on there to glue it shut. 423 00:13:39,266 --> 00:13:40,467 All right, let's fry them and eat them. 424 00:13:40,467 --> 00:13:42,000 [Miguel] All right, the guacamole. 425 00:13:42,000 --> 00:13:42,967 [Guy whistles] 426 00:13:42,967 --> 00:13:45,967 [Miguel] Dorados, cactus salad, feta cheese. 427 00:13:45,967 --> 00:13:47,367 [Guy] Feta, not queso fresco. 428 00:13:47,367 --> 00:13:49,934 Canada has a really good feta cheese. 429 00:13:52,066 --> 00:13:55,433 [Guy] Good balance to the poblanos, to the potato, to the cheese. 430 00:13:57,300 --> 00:14:00,300 My favorite part of it, though, is the uniqueness 431 00:14:00,300 --> 00:14:03,000 of offering the nopales salsa. 432 00:14:03,000 --> 00:14:04,467 -Great job, Chef. -Thank you, Chef. 433 00:14:04,467 --> 00:14:06,567 [Miguel] Three Dorados all day. 434 00:14:06,567 --> 00:14:07,900 -What do you think of Dorados? -Fantastic. 435 00:14:07,900 --> 00:14:10,000 [man] I love the different layers and the guacamole. 436 00:14:10,000 --> 00:14:12,300 Always look for the cactus salad, and it's just great. 437 00:14:12,300 --> 00:14:13,400 Cochinita up. 438 00:14:13,400 --> 00:14:15,533 [woman speaking] 439 00:14:17,066 --> 00:14:20,300 One is from Peru and another for Mexico, too. 440 00:14:20,300 --> 00:14:21,600 You're not going to leave hungry. 441 00:14:21,600 --> 00:14:24,000 You definitely are pushing the boundaries 442 00:14:24,000 --> 00:14:26,266 of what is the typical taco. 443 00:14:26,266 --> 00:14:27,834 -Nice job. -[Miguel] Thank you, Chef. 444 00:14:28,767 --> 00:14:30,900 [Guy] Coming up, a Latin hot spot. 445 00:14:30,900 --> 00:14:35,000 Columbia, Argentinian combo in St. Simon Island, Georgia. 446 00:14:35,000 --> 00:14:36,600 Not going to be delicious at all. 447 00:14:36,600 --> 00:14:38,467 Putting out the meat... Outstanding. 448 00:14:38,467 --> 00:14:39,567 ...in the dough... 449 00:14:39,567 --> 00:14:41,000 Look how juicy that is. 450 00:14:41,000 --> 00:14:41,967 ...and on the bone. 451 00:14:41,967 --> 00:14:43,734 Wow, I'm going caveman. 452 00:14:49,266 --> 00:14:50,367 [Guy] I got a good one for you. 453 00:14:50,367 --> 00:14:52,967 Two buddies meet in culinary school in Miami, 454 00:14:52,967 --> 00:14:55,000 and they finally end up opening a restaurant together, 455 00:14:55,000 --> 00:14:56,967 and they're doing really well. They're successful with it. 456 00:14:56,967 --> 00:14:58,300 But they both have young families, 457 00:14:58,300 --> 00:15:01,066 and they say, "Let's move to a place that's got a small community 458 00:15:01,066 --> 00:15:02,667 where we can open up a restaurant." 459 00:15:02,667 --> 00:15:03,900 The exact same restaurant. 460 00:15:03,900 --> 00:15:06,266 So you got an Argentinian chef, a Colombian chef. 461 00:15:06,266 --> 00:15:08,667 They move here to St. Simon Island, Georgia, 462 00:15:08,667 --> 00:15:10,767 and they open up what? An Argentinian Italian joint. 463 00:15:10,767 --> 00:15:11,934 This is Del Sur. 464 00:15:14,767 --> 00:15:16,667 Two Lamb Shank, table 21. 465 00:15:16,667 --> 00:15:19,367 This would be on anybody's shortlist. 466 00:15:19,367 --> 00:15:21,900 -Here's our tablita. -The food is outrageous. 467 00:15:21,900 --> 00:15:24,767 A little bit of Argentinian Italian mix. 468 00:15:24,767 --> 00:15:27,600 The roasted meats, the empanadas. 469 00:15:27,600 --> 00:15:30,000 -And cocktails. -And great wine. 470 00:15:30,000 --> 00:15:31,867 It's about coming together and being together 471 00:15:31,867 --> 00:15:34,700 with those you love and spending those little precious moments. 472 00:15:34,700 --> 00:15:36,200 That got deep. 473 00:15:36,200 --> 00:15:39,400 It's the exact same restaurant that chefs Hernan Stutzer 474 00:15:39,400 --> 00:15:41,767 and Alberto Llano had in Miami, 475 00:15:41,767 --> 00:15:43,300 just minus the Miami. 476 00:15:43,300 --> 00:15:44,567 Got a little tired of the traffic. 477 00:15:44,567 --> 00:15:45,467 We say, "You know what? 478 00:15:45,467 --> 00:15:46,567 Let's go somewhere more quiet." 479 00:15:46,567 --> 00:15:50,400 Colombia-Argentinian combo in St. Simon Island, 480 00:15:50,400 --> 00:15:51,500 -Georgia, I betcha... -Yes I know, 481 00:15:51,500 --> 00:15:53,367 -Be right there. -Not going to be delicious at all. 482 00:15:53,367 --> 00:15:55,266 [Alberto] Lamb empanada and criolla sauce. 483 00:15:55,266 --> 00:15:57,400 [woman] So many people don't know about empanadas. 484 00:15:57,400 --> 00:16:00,967 These are better than anything that I had in Buenos Aires. 485 00:16:00,967 --> 00:16:02,400 You can stuff them with anything you want. 486 00:16:02,400 --> 00:16:03,600 All right, so lamb empanadas. 487 00:16:03,600 --> 00:16:06,767 We're going to use some leg of lamb, put it on the grill. 488 00:16:06,767 --> 00:16:08,700 And season that with a pinch of little salt and pepper. 489 00:16:08,700 --> 00:16:10,700 It's a blend of different dry peppers. 490 00:16:10,700 --> 00:16:12,300 It's not as spicy, but it has a very nice 491 00:16:12,300 --> 00:16:13,467 smoky flavor to it. 492 00:16:13,467 --> 00:16:15,667 It's like Argentinian Korean chili flake. 493 00:16:15,667 --> 00:16:17,100 Now we're ready to go and braise. 494 00:16:17,100 --> 00:16:19,200 -Mirepoix, rosemary. -Garlic, bay leaves. 495 00:16:19,200 --> 00:16:20,900 -Okay. -Demi glaze. 496 00:16:20,900 --> 00:16:22,300 [Alberto] Lots of red wine. 497 00:16:22,300 --> 00:16:23,767 Salt, pepper, a pinch of little. 498 00:16:23,767 --> 00:16:24,900 -Allspice. -Wow. 499 00:16:24,900 --> 00:16:25,800 [Alberto] Cumin. 500 00:16:25,800 --> 00:16:27,900 Now our lamb is ready to go to the oven 501 00:16:27,900 --> 00:16:30,367 at 350 degrees for three hours. 502 00:16:30,367 --> 00:16:31,600 We're going to make some sofrito, 503 00:16:31,600 --> 00:16:34,700 olive oil, yellow onions, lots of garlic, 504 00:16:34,700 --> 00:16:38,767 -peppers, salt, pepper, and-- -Aji molido. 505 00:16:38,767 --> 00:16:41,166 So while this gets nice and soft, we can shred 506 00:16:41,166 --> 00:16:43,000 -the lamb. Drowning this. -Okay. 507 00:16:43,000 --> 00:16:44,100 [Guy] Right in the jus. 508 00:16:44,100 --> 00:16:45,600 [Alberto] We incorporate it with the sofrito. 509 00:16:45,600 --> 00:16:47,266 [Guy] Take the extra jus out of that. 510 00:16:47,266 --> 00:16:49,767 So the last step for this sofrito 511 00:16:49,767 --> 00:16:52,600 -is going to be to add some sweet marsala. -Okay. 512 00:16:52,600 --> 00:16:53,967 [Alberto] And a little bit of the jus. 513 00:16:53,967 --> 00:16:55,100 [Guy] We'll let that cool. 514 00:16:55,100 --> 00:16:56,867 -Now we're doing the criolla sauce. -Okay. 515 00:16:56,867 --> 00:17:01,567 [Alberto] Tomatoes, red onions, peppers, garlic, dry oregano. 516 00:17:01,567 --> 00:17:03,367 -[Guy] Salt. -Black pepper, 517 00:17:03,367 --> 00:17:05,066 aji molido, paprika. 518 00:17:05,066 --> 00:17:06,500 [Guy] Little parsley for green. 519 00:17:06,500 --> 00:17:08,567 [Alberto] Red wine vinegar, and oil. 520 00:17:08,567 --> 00:17:09,767 It's very similar to a salsa. 521 00:17:09,767 --> 00:17:11,500 Next with the empanada dough. 522 00:17:11,500 --> 00:17:13,066 -Good flour. -And no bowl. 523 00:17:13,066 --> 00:17:15,233 [Alberto] Right on the table. Nice bowl. 524 00:17:15,667 --> 00:17:17,400 Soft butter. Some salt. 525 00:17:17,400 --> 00:17:19,200 -Add hot water. -You do them all by hand. 526 00:17:19,200 --> 00:17:20,767 All the empanadas of the house. 527 00:17:20,767 --> 00:17:22,400 Then we're going to let it rest for 20 minutes, 528 00:17:22,400 --> 00:17:24,667 -using the machine to sheet it. -Sheet it out. 529 00:17:24,667 --> 00:17:25,834 And then we're going to cut it. 530 00:17:27,000 --> 00:17:28,667 Now we're going to do the lamb empanada. 531 00:17:28,667 --> 00:17:30,066 A little bit of the filling. 532 00:17:30,066 --> 00:17:31,300 A fresh grape. 533 00:17:31,300 --> 00:17:33,266 The grape thing is tripping me out. 534 00:17:33,266 --> 00:17:34,567 [Alberto] A rosemary sprig. 535 00:17:34,567 --> 00:17:36,367 Really? The rosemary in like that? 536 00:17:36,367 --> 00:17:37,700 [Alberto] I put some egg wash and bake it 537 00:17:37,700 --> 00:17:40,367 for 15 minutes at 350 degrees in the oven. 538 00:17:40,367 --> 00:17:41,266 Okay. 539 00:17:41,266 --> 00:17:43,000 We have the criolla sauce. 540 00:17:43,000 --> 00:17:44,266 Some lamb empanada. 541 00:17:44,266 --> 00:17:46,066 Don't forget to take that rosemary sprig out, 542 00:17:46,066 --> 00:17:47,333 and you're ready to go. 543 00:17:49,667 --> 00:17:52,767 Wow. You're eating all this savory. 544 00:17:52,767 --> 00:17:55,367 And then that grape, you get that explosion of sweetness. 545 00:17:55,367 --> 00:17:57,800 The dough is really nice and thin and tender. 546 00:17:57,800 --> 00:17:59,033 Look how juicy that is. 547 00:18:00,700 --> 00:18:03,166 That with the criolla sauce is dynamite. 548 00:18:03,166 --> 00:18:04,133 Outstanding. 549 00:18:04,467 --> 00:18:05,767 Lamb empanada. 550 00:18:05,767 --> 00:18:07,667 The lamb is really tender. 551 00:18:07,667 --> 00:18:10,266 The crust is so buttery and flaky. 552 00:18:10,266 --> 00:18:12,467 The criolla sauce is divine. 553 00:18:12,467 --> 00:18:14,166 I'm going with that skirt steak. 554 00:18:14,166 --> 00:18:15,800 Their meats are so quality. 555 00:18:15,800 --> 00:18:19,066 The Argentinian style is the cooking on an open flame. 556 00:18:19,066 --> 00:18:21,567 They have this cool thing that's in their kitchen. 557 00:18:21,567 --> 00:18:22,767 What is this monster called? 558 00:18:22,767 --> 00:18:23,767 It's called a dome. 559 00:18:23,767 --> 00:18:26,066 This thing is crazy. Huh. 560 00:18:26,066 --> 00:18:27,266 Short ribs coming out, guys. 561 00:18:27,266 --> 00:18:29,867 Short ribs is excellent with pineapple. 562 00:18:29,867 --> 00:18:31,867 [chuckles] Very large portion. 563 00:18:31,867 --> 00:18:33,800 The short rib, put the apparatus on this. 564 00:18:33,800 --> 00:18:36,300 This little tube here is what is going to be-- 565 00:18:36,300 --> 00:18:37,767 The tube is going to connect to the thing. 566 00:18:37,767 --> 00:18:39,166 To the cross back there, yes. 567 00:18:39,166 --> 00:18:40,800 Oh, I'm getting one of these. 568 00:18:40,800 --> 00:18:41,900 [Alberto] So we go here. 569 00:18:41,900 --> 00:18:42,967 The bone first. 570 00:18:42,967 --> 00:18:44,367 You go down like this 571 00:18:44,367 --> 00:18:46,567 so it goes closer to the heat element. 572 00:18:46,567 --> 00:18:47,967 [Guy] You got the sear here. 573 00:18:47,967 --> 00:18:49,066 You can have other things 574 00:18:49,066 --> 00:18:50,567 that are going low and slow in the vicinity. 575 00:18:50,567 --> 00:18:51,867 [Alberto] That is correct. 576 00:18:51,867 --> 00:18:53,667 -We're going to smoke some pineapple. -[Guy] Okay. 577 00:18:53,667 --> 00:18:55,367 [Alberto] And we're going to spray some brandy. 578 00:18:55,367 --> 00:18:57,367 We are going to start now with the salmuera, 579 00:18:57,367 --> 00:18:59,467 the solution that we use to brine. 580 00:18:59,467 --> 00:19:03,266 Pepper corn, garlic, the water, aji molido, 581 00:19:03,266 --> 00:19:06,700 dry oregano leaves, bay leaves, and lots of salt. 582 00:19:06,700 --> 00:19:08,967 -It'll steep for how long? -Maybe 20 minutes. 583 00:19:08,967 --> 00:19:10,100 Okay. We're going to strain this, 584 00:19:10,100 --> 00:19:11,266 put it in a squirt bottle. 585 00:19:11,266 --> 00:19:12,166 Spray it on. 586 00:19:12,166 --> 00:19:13,533 [Alberto] Many times the whole day. 587 00:19:14,367 --> 00:19:15,567 So now we're going to start with 588 00:19:15,567 --> 00:19:17,100 our famous chimichurri sauce. 589 00:19:17,100 --> 00:19:20,100 Tons of parsley, onions and peppers, oregano leaves. 590 00:19:20,100 --> 00:19:21,367 -A lot of it. -Garlic. 591 00:19:21,367 --> 00:19:23,100 -[Guy] Just a touch. -It's a garlic sauce. 592 00:19:23,100 --> 00:19:26,066 [Alberto] Sweet paprika, salt and pepper, red wine vinegar. 593 00:19:26,066 --> 00:19:29,200 And copious amounts of olive oil. What's next? 594 00:19:29,200 --> 00:19:30,500 Malbec wine sea salt. 595 00:19:30,500 --> 00:19:32,100 -That's what we're going to make right now. -Show off. 596 00:19:32,100 --> 00:19:35,200 [Alberto] The salt. We have the wine and malbec wine. 597 00:19:35,200 --> 00:19:37,166 You're going to let the wine dissolve the salt. 598 00:19:37,166 --> 00:19:39,066 -[Alberto] Like five minutes. -And then we're going to put 599 00:19:39,066 --> 00:19:40,734 the salt on the tray, let it dry out. 600 00:19:41,100 --> 00:19:42,066 Moment of truth. 601 00:19:42,066 --> 00:19:45,100 This guy that has been there for many hours. 602 00:19:45,100 --> 00:19:46,767 [Guy] Remember the Flintstones? 603 00:19:46,767 --> 00:19:47,767 [Alberto] Look at this. 604 00:19:50,000 --> 00:19:51,066 It's delicious, Chef. 605 00:19:51,066 --> 00:19:52,967 And the beauty of what makes it so great 606 00:19:52,967 --> 00:19:54,200 is how simple it is. 607 00:19:54,200 --> 00:19:56,900 This salt brine that you're spraying on there, 608 00:19:56,900 --> 00:19:58,567 just penetrates all the way through it. 609 00:19:58,567 --> 00:19:59,800 You get a good amount of smoke. 610 00:19:59,800 --> 00:20:00,767 [Alberto] There you go. 611 00:20:00,767 --> 00:20:01,867 [Guy] The way the veggies are done, 612 00:20:01,867 --> 00:20:03,467 the chimichurri, the pineapple, 613 00:20:03,467 --> 00:20:05,133 making the malbec sea salt. 614 00:20:06,266 --> 00:20:08,467 Wow. I'm full on cavemen. 615 00:20:08,467 --> 00:20:10,567 Beef short ribs with veggies and potatoes. 616 00:20:10,567 --> 00:20:13,100 It's got a nice, rich flavor to it. 617 00:20:13,100 --> 00:20:16,100 -Real tender. -Absolute best chimichurri sauce 618 00:20:16,100 --> 00:20:18,100 you've ever had in your life. 619 00:20:18,100 --> 00:20:21,200 The malbec salt is just really special. 620 00:20:21,200 --> 00:20:22,467 [Hernan] Filet mignon. 621 00:20:22,467 --> 00:20:24,367 There's just nothing to say but deliciousness. 622 00:20:24,367 --> 00:20:26,166 You will not be disappointed. 623 00:20:26,166 --> 00:20:27,367 You have so much passion about it, 624 00:20:27,367 --> 00:20:29,000 but the two of you are such good partners, 625 00:20:29,000 --> 00:20:30,767 and I see the way you play off each other. 626 00:20:30,767 --> 00:20:34,467 I might be physically in St. Simon's Island, Georgia, 627 00:20:34,467 --> 00:20:36,934 but I feel like I just took a detour to Argentina. 628 00:20:39,467 --> 00:20:41,467 Was that a road trip or what? 629 00:20:41,467 --> 00:20:42,533 But don't worry. 630 00:20:42,533 --> 00:20:45,166 There's plenty more joints all over this great country. 631 00:20:45,166 --> 00:20:47,634 I'll be looking for you next time on Triple D. 632 00:20:48,400 --> 00:20:49,367 Dude, I've never seen... 633 00:20:49,367 --> 00:20:50,467 I've been in more restaurants than anybody. 634 00:20:50,467 --> 00:20:52,100 I've never seen this in any restaurant. 635 00:20:52,100 --> 00:20:53,533 Well, let's just... 636 00:20:57,667 --> 00:20:58,867 It'll fit in the car. 637 00:20:58,867 --> 00:21:00,100 Okay, all yours.