Hey everybody, I'm Guy Fieri
and we're rolling out
looking for America's greatest Diners, Drive-Ins and Dives.
This trip...
Flippy-dippy hippie arm swinger.
We're picking up big flavor.
You always feed the camera.
[whistles]
And catching all kinds of curve balls.
This thing is crazy.
I'm a thousand percent lost on this one.
You are some weird dudes.
Like trippy tacos in Calgary...
You definitely are pushing the boundaries.
...meat gone wildfire in Georgia...
What is this monster called?
...and a funky-licious spot in Memphis...
Imagine the future.
...with out of this world pie...
It's a different dimension of pizza.
...and magical wings.
I'm not kidding you, this could cure all the ailments.
That's all right here, right now,
on Diners, Drive-Ins and Dives.
So I'm here in Memphis, Tennessee
on BB King Boulevard, not too far from downtown.
And I got to tell you, when I pulled up,
the first thing I thought is, this is like strange brew.
I mean, here is this gigantic beer brewing factory.
And this thing is huge.
And I hear inside, they got a little pizza joint.
It is scratch making just about everything.
I'm hungry and I want a beer.
This is Little Bettie at Wiseacre Brewing.
Got a skinny Chicago up for Sandy.
This is a special place in Memphis.
Way above par than you'd expect, especially at a brewery.
[man] Got kimchi hush puppies, pretzel nugs.
What makes the menu different?
I mean, they're definitely not afraid to play around.
[Guy] And the game that brothers Kellan and Davin Bartosch
are playing along with Chef Jared Riddle
is go big or go home.
This is gigantic.
This one opened March of 2020.
Jared's been here for a couple years now making amazing food.
[Guy] How many different beers you making?
We try to keep 25-ish on tap here.
[Jared] We use our beer wort in our pizza dough.
It's kind of a unique thing that we bring to the table.
All right, what are we going to make today?
The Thud Butt pizza...
-The what? -Thud Butt.
-You are some weird dudes. -[laughing]
[Jared] Thud Butt up.
It's a mortadella with a ricotta base, crushed pistachio,
black pepper honey, stracciatella cheese.
[Guy] In your world, what makes great pizza?
If you don't have good dough, you don't have good pizza.
Start it with our poolish.
[Guy] Room temp water, bloom the yeast, high gluten flour.
[Jared] We'll let that rest for 12 hours.
Well, now we're going to make our pizza dough.
We're going to start with water
and we're going to add beer wort and ice.
[Guy] What is wort?
-It's like a sugar water that feeds the yeast. -Okay.
-Then that produces the alcohol in here. -Got it. Got it.
[Jared] Olive oil.
And here's our poolish that we made.
Then three flours, double O flour, AP flour,
and we've got a high gluten bread flour and salt.
Proof it. Let it rest.
For about an hour before we portion it.
Ideally, you're using it about three days after that.
[Guy] All right, what are we into now, chef?
Ricotta cream. It's the base for the Thud Butt.
Ricotta, roasted garlic.
-[Guy] S&P? -Mix it up.
[Guy] And a little heavy cream.
It won't quite all fit, so I'm gonna
finish it in the bowl.
Add more heavy cream.
Now we're going to make our stracciatella cheese.
We're going to get some hot water
and some cheese curd and burn our hands.
Well, he's going to burn his hands.
Working this till we get some nice strands
-and then we're going to ball it up. -Now it'll tighten up.
So now we're going to kind of break this off.
[Guy] He's dancing while he's doing this.
Did you notice that? He's got a little knee bend going.
-Mix it with heavy cream and salt. -Add a little bit of salt.
[Jared] And then let that sit up.
Now we're going to make our pistachio crunch.
-Pistachios. -They're toasted first.
-Brown butter solids. -I don't know this.
-Good on ice cream even. -Huh.
-Butter and milk powder. It's really good. -Crazy.
[Guy] And a little lemon zest.
That's awesome. That on some yogurt.
Well, we've had pistachio ice cream a couple of times.
-You guys make ice cream too? -Well, it's soft serve.
They're going to make a beer out of it next.
All right, let's build this pie.
Extract the pizza now.
[Guy] Boy, that is some gentle dough.
Super tacky.
-You guys roll these out by hand every time? -Yeah.
Flippy-dippy hippy arm swinger.
-And then this is the ricotta cream here. -[Guy] Got it.
[Jared] Mozzarella cheese.
[Guy] Mortadella.
You don't see that on pizza enough.
Just a little cheese on top to hold that mortadella down.
Should probably just do a small testing
of the mozzarella just to make sure
that it's fresh.
You want to look good on TV?
You always feed the camera.
[whistles]
There you go.
What do you think?
-Mmm-hmm. -Off we go.
[Guy] What temp we running that oven at?
[Jared] 550. Roughly 10 minutes.
Let's finish this pizza off.
I'm going to cut it first.
This is our stracciatella. A healthy dollop.
[Guy] The funky crunch.
That's got to be one of my favorite parts of this.
I hit it with some pecorino and some black pepper honey.
And this is when it gets really weird.
-How do we make that? -Toast some black peppercorns.
[Jared] Mix that in with our honey.
Look at that. It's beautiful.
It's weird.
The dough is legit.
The saltiness of the mortadella,
the ricotta, nice and creamy but not too much.
But once you get to this crumble of pistachios,
that's where it gets crazy.
Everything's fine. And what do you do?
You drop the hammer and take me to black pepper honey.
Bro. It's a different dimension of pizza.
The only thing this pizza could be
is this trippy. Dynamite pie.
All right, guys. We got a Thud Butt pizza coming up.
You've got the crunchy and the cheesy.
The crust is my favorite part.
The way that they do the crust.
-It's a great chew but not super heavy. -Perfect.
And with that cheese in the middle
and being able to spread it around.
It's not a regular pizza. It's a Thud Butt.
-[laughing] -The name alone.
And being able to pair it with some of the best beer
in the country is really exciting as well.
-What else we got? -We got our Imagine the Future...
-...wing. -When we come back.
[both laughing]
So if you're a hero of the owners, they put your head out there
-...in the monument garden? -Yes.
-But they don't have me out there. -In time.
They haven't even seen the footage yet
of this fantastic episode of Triple D that we've done.
I smell Emmy.
[Jared laughs]
[Guy] Welcome back. Triple D hanging out.
Wow.
Kind of an experience here.
We're in a place called Wiseacre
in Memphis, Tennessee.
A big skyscraper of a brewery.
And inside of that,
you're going to meet this guy, Captain Crazy.
And everything here is into this
big mind of beer and big mind of food.
[Jared] Dropping these wings.
-You come here for the food or the beer? -Um, both.
The more beers you drink, the more wings you can eat.
Wings are big here in Memphis
and these are some of the best.
[Guy] Why the Imagine the Future wings?
Imagine the future wings here have their sort of own
flavor profile that's different.
With the capers and the olives and the dill aioli.
You told me that we were making wings.
-Imagine the Future. -[harp music playing]
-That's the name of the wings. -Yeah.
What are you going to do to this?
Now we're going to make our simple saltwater brine.
[Guy] Brine these wings for how long?
-[Jared] 24 hours. -Okay.
-Pull them out of the brine and par blanch them. -[Guy] Okay.
This is our wing sauce. Worcestershire going in first,
-pepper vinegar. -[Guy] Calabrian chilies,
Honey, chili sauce.
[Guy] Way to start it on a hundred.
[Jared] Buffalo sauce added to it and that'll be done.
[Guy] That sauce gone wild.
I like the sweet, I like the heat, I like the tang.
-Uh, what's next? -Sicilian crunch.
[Jared] We got our capers here.
And calamine olives.
[Jared] We're going to put them in the food dehydrator.
We're going to blitz them up together in a spice grinder.
[Guy] And where are they going?
Top of the wing.
In the Future. All right. This is our dill hole aioli.
We're going to start with mayonnaise.
We're going to add some creme fraiche.
Again, a little bit of a dance.
You got to get up to get down.
Minced dill.
Some green onion. Brunoise celery.
-[Guy] Ooh. -Yeah.
You know, you can brunoise a mirepoix,
but you can't mirepoix a brunoise.
I like the joke. I don't know.
-It might not be funny. -Okay. Yeah, it's not funny.
[both laugh]
[Jared] Then we're just going to blend this all up.
This would only get better
-with a little bit of thyme on it. -Oh, yeah.
[Guy] All right. So this is done.
Wing sauce is done.
[Jared] Wings are ready.
We're going to sauce them up.
Put them on a plate, and then we hit it with the crunch.
[Guy] This wing is so outside of the ordinary.
The briny crunch and funk on top of this brined wing,
which is nice and juicy and plump,
with a little bit of the wango-tango
spicy sweet honey sauce combo package stuff.
-Yeah. -That dill.
I'm not kidding you.
This could cure all ailments.
Let Doctor Crazy take care of you.
And Imagine the Future wings.
I never would have put all of those flavors together
with dill and olives and then the spiciness from the wings.
How did you get up with the wings all by yourself?
Did you steal them from her?
That's exactly what happened.
Well, at least he's being honest about it.
[Jared] I've got the Sicilian crunch coming.
What do you think?
-Very good. -He's a cyclist.
-And you race, I take it. -I do race.
[Guy] And you eat pizza and drink beer.
Every day.
-I need to start cycling. -[laughs]
[Jared] Got a charcuterie plate.
You can't beat it. It's awesome.
I don't know what I get more kick out of.
The crazy place that you're in,
the unique food that you make
or the character that you are, but the combo of them together
really makes this an experience.
You are awesome.
Up next, we're headed north to Canada.
He's so excited about it.
A little magician.
For a superb south of the border spin.
This I've never seen in Mexican cooking.
That's a very complex taco.
So I'm in Calgary, Alberta
on first street going to First Street Market.
I hear they got Mexican food and I know,
come on, listen, I'm in Canada.
I'm coming for Mexican food
and I live in Northern California.
But you know what? When they're both from Mexico City
and they're doing the real deal, I got to try it.
This is Moose and Poncho.
Order eight, birria.
Their flavors are always spot on.
I have carnitas.
[woman] It's like you are, like, in Mexico City.
It's like, "Where are we? Why are we speaking English?
What's going on?"
You know? So...
[Guy] And this north of the border, south of the border spot,
run by Miguel Cornejo and Erika Serrano,
also has a dual citizenship name to match.
Who's Moose?
When I started this, I started with one of my best friends.
He's Canadian.
Who's the Mexican? It's Me.
So who's going to be the poncho.
He's the Canadian.
-He's going to be-- -He's the moose.
Yeah, exactly.
-And then how did you come in? -And I'm the muse of the poncho.
-What are you guys known for? -My main thing is meats.
[Miguel] Chicharron Prensado.
I ate the Chicharron Prensado.
The pork was just so delicious and fresh. They're amazing.
So what we're going to do now is
Salt, black pepper,
oregano, bay leaves.
And brown sugar.
[Guy] So now we've got the rub done. Now what happens?
So this is a pork shoulder.
[Guy] Tenderize it a little bit.
How long are we going to let this dry rub marinate?
Between three to four days.
I don't go straight to the manteca.
-[Guy] You take your manteca seriously? -Yes.
The only way to make a good chicharron.
-Is to cook down your manteca? -[Miguel] Yeah.
[Guy] How long will it take for that to render down?
[Miguel] Around four or five hours.
This is all my leftover.
We want to use for the chicharron.
-That'll get crunchy for us. -Yeah.
[Miguel] This is the pork cooking for around four hours.
We're going to take it off, cut it in cubes.
And we're going to cook it with a guajillo sauce.
-So let's make the guajillo sauce. -Yeah.
[Miguel] Oil and onions.
-Garlic. -[Guy] Guajillos.
[Miguel] Hot water.
I'll let it simmer for a couple hours.
Now we're going to do fermented serrano.
[Guy] Serranos.
Garlic and a bay leaf.
This I've never seen in Mexican cooking.
[Miguel] Cold water with salt.
[Guy] We're going to sit there and steep this. How long?
[Miguel] One to two weeks.
So now we're going to confit.
We're going to put now in the hot oil.
Then with that oil, we're going to puree.
[Miguel] Exactly.
He's so excited about it.
A little magician.
[Miguel] We're going to put it straight in our blender.
Okay, go ahead. I am lost.
I'm a thousand percent lost on this one.
Now we're going to make our chicharron.
Oil, garlic and onions.
So this is the cured meat.
The guajillo sauce.
Chicharron and the potatoes.
So now this gets mixed together.
What's the masher for?
Chicharron Prensado. In Mexico,
we put in a press.
I cannot do that here. I don't have the space.
So that is my press.
[Guy] We're going to smash it all together. And then what happens?
[Miguel] Yeah. And then it's ready to eat.
Traditional onions and cilantro.
Pickle, habanero, onions.
And this is the fermented serrano we just made.
That's a very complex taco.
There's a lot of flavors, a lot of textures.
I got little bits of the chicharron in there.
I like the creativity. Everything is really balanced.
I mean, it's a really delicious taco.
I have some Chicharron Prensado.
It's great. The way they cook it, it gives it more flavor.
-It slaps. -[woman] Yes.
It slaps?
-Yes, it does. -[all laugh]
How did you find the restaurant?
[woman speaking] It used to be five minutes away from my place.
-In Chinatown. -Chinatown.
It started in Chinatown, the last place in the world
you would think of finding some really nice tacos.
Here it's different.
Much bigger location, much brighter,
it has everything you want, really.
Tacos Dorados.
Today I had the Dorados.
They're vegetarian.
Potato and rajas, really good.
We're talking about doing Dorados.
I see that you have fresh cactus.
Walk me through it.
So we're going to start with filling the base.
[Guy] Oh, you're going to shave the cactus.
I think getting the burrs off of there is a helpful thing.
[Miguel] We're going to dice it.
The idea is to get all the salami.
There's salami in there?
-No, the slum. The slum. -The slime.
[Miguel] Mix with salt, leave it there overnight.
-So we're going to do the cactus salad. -Go.
-[Miguel] Cactus. -Yeah, a little bit of slimy.
[Miguel] Diced tomatoes.
[Guy] Pickled red onions.
-[Miguel] Salt. -Little lime juice.
[Guy] Cilantro and onion.
A little oregano.
[Miguel] Olive oil and canola oil.
-White vinegar. -White vinegar, got it.
Now we're going to do our guacamole.
Tomatillos.
-Hoja santa. Holy leaf. -What is it?
Roasted garlic.
-A little serrano. -Serranito
Serrano-nito.
-Go in-o. -Avocado in.
We're going to put the oil.
-[Miguel] Salt. -Onions and cilantro.
After this, we make the Dorados.
[Miguel] Yes.
Okey-dokey, Chef.
Boiled potatoes. Bolero peppers.
-Uh, cheese curds. -[Guy] Cheese curds.
There's your little Canadian piece.
[Miguel] And salt.
Nice, fresh tortillas.
[Miguel] Yeah, but we're going to need to heat it.
There you go.
Make sure don't put too much.
We do a little roll.
[Guy] A little masa smear on there to glue it shut.
All right, let's fry them and eat them.
[Miguel] All right, the guacamole.
[Guy whistles]
[Miguel] Dorados, cactus salad, feta cheese.
[Guy] Feta, not queso fresco.
Canada has a really good feta cheese.
[Guy] Good balance to the poblanos, to the potato, to the cheese.
My favorite part of it, though, is the uniqueness
of offering the nopales salsa.
-Great job, Chef. -Thank you, Chef.
[Miguel] Three Dorados all day.
-What do you think of Dorados? -Fantastic.
[man] I love the different layers and the guacamole.
Always look for the cactus salad, and it's just great.
Cochinita up.
[woman speaking]
One is from Peru and another for Mexico, too.
You're not going to leave hungry.
You definitely are pushing the boundaries
of what is the typical taco.
-Nice job. -[Miguel] Thank you, Chef.
[Guy] Coming up, a Latin hot spot.
Columbia, Argentinian combo in St. Simon Island, Georgia.
Not going to be delicious at all.
Putting out the meat... Outstanding.
...in the dough...
Look how juicy that is.
...and on the bone.
Wow, I'm going caveman.
[Guy] I got a good one for you.
Two buddies meet in culinary school in Miami,
and they finally end up opening a restaurant together,
and they're doing really well. They're successful with it.
But they both have young families,
and they say, "Let's move to a place that's got a small community
where we can open up a restaurant."
The exact same restaurant.
So you got an Argentinian chef, a Colombian chef.
They move here to St. Simon Island, Georgia,
and they open up what? An Argentinian Italian joint.
This is Del Sur.
Two Lamb Shank, table 21.
This would be on anybody's shortlist.
-Here's our tablita. -The food is outrageous.
A little bit of Argentinian Italian mix.
The roasted meats, the empanadas.
-And cocktails. -And great wine.
It's about coming together and being together
with those you love and spending those little precious moments.
That got deep.
It's the exact same restaurant that chefs Hernan Stutzer
and Alberto Llano had in Miami,
just minus the Miami.
Got a little tired of the traffic.
We say, "You know what?
Let's go somewhere more quiet."
Colombia-Argentinian combo in St. Simon Island,
-Georgia, I betcha... -Yes I know,
-Be right there. -Not going to be delicious at all.
[Alberto] Lamb empanada and criolla sauce.
[woman] So many people don't know about empanadas.
These are better than anything that I had in Buenos Aires.
You can stuff them with anything you want.
All right, so lamb empanadas.
We're going to use some leg of lamb, put it on the grill.
And season that with a pinch of little salt and pepper.
It's a blend of different dry peppers.
It's not as spicy, but it has a very nice
smoky flavor to it.
It's like Argentinian Korean chili flake.
Now we're ready to go and braise.
-Mirepoix, rosemary. -Garlic, bay leaves.
-Okay. -Demi glaze.
[Alberto] Lots of red wine.
Salt, pepper, a pinch of little.
-Allspice. -Wow.
[Alberto] Cumin.
Now our lamb is ready to go to the oven
at 350 degrees for three hours.
We're going to make some sofrito,
olive oil, yellow onions, lots of garlic,
-peppers, salt, pepper, and-- -Aji molido.
So while this gets nice and soft, we can shred
-the lamb. Drowning this. -Okay.
[Guy] Right in the jus.
[Alberto] We incorporate it with the sofrito.
[Guy] Take the extra jus out of that.
So the last step for this sofrito
-is going to be to add some sweet marsala. -Okay.
[Alberto] And a little bit of the jus.
[Guy] We'll let that cool.
-Now we're doing the criolla sauce. -Okay.
[Alberto] Tomatoes, red onions, peppers, garlic, dry oregano.
-[Guy] Salt. -Black pepper,
aji molido, paprika.
[Guy] Little parsley for green.
[Alberto] Red wine vinegar, and oil.
It's very similar to a salsa.
Next with the empanada dough.
-Good flour. -And no bowl.
[Alberto] Right on the table. Nice bowl.
Soft butter. Some salt.
-Add hot water. -You do them all by hand.
All the empanadas of the house.
Then we're going to let it rest for 20 minutes,
-using the machine to sheet it. -Sheet it out.
And then we're going to cut it.
Now we're going to do the lamb empanada.
A little bit of the filling.
A fresh grape.
The grape thing is tripping me out.
[Alberto] A rosemary sprig.
Really? The rosemary in like that?
[Alberto] I put some egg wash and bake it
for 15 minutes at 350 degrees in the oven.
Okay.
We have the criolla sauce.
Some lamb empanada.
Don't forget to take that rosemary sprig out,
and you're ready to go.
Wow. You're eating all this savory.
And then that grape, you get that explosion of sweetness.
The dough is really nice and thin and tender.
Look how juicy that is.
That with the criolla sauce is dynamite.
Outstanding.
Lamb empanada.
The lamb is really tender.
The crust is so buttery and flaky.
The criolla sauce is divine.
I'm going with that skirt steak.
Their meats are so quality.
The Argentinian style is the cooking on an open flame.
They have this cool thing that's in their kitchen.
What is this monster called?
It's called a dome.
This thing is crazy. Huh.
Short ribs coming out, guys.
Short ribs is excellent with pineapple.
[chuckles] Very large portion.
The short rib, put the apparatus on this.
This little tube here is what is going to be--
The tube is going to connect to the thing.
To the cross back there, yes.
Oh, I'm getting one of these.
[Alberto] So we go here.
The bone first.
You go down like this
so it goes closer to the heat element.
[Guy] You got the sear here.
You can have other things
that are going low and slow in the vicinity.
[Alberto] That is correct.
-We're going to smoke some pineapple. -[Guy] Okay.
[Alberto] And we're going to spray some brandy.
We are going to start now with the salmuera,
the solution that we use to brine.
Pepper corn, garlic, the water, aji molido,
dry oregano leaves, bay leaves, and lots of salt.
-It'll steep for how long? -Maybe 20 minutes.
Okay. We're going to strain this,
put it in a squirt bottle.
Spray it on.
[Alberto] Many times the whole day.
So now we're going to start with
our famous chimichurri sauce.
Tons of parsley, onions and peppers, oregano leaves.
-A lot of it. -Garlic.
-[Guy] Just a touch. -It's a garlic sauce.
[Alberto] Sweet paprika, salt and pepper, red wine vinegar.
And copious amounts of olive oil. What's next?
Malbec wine sea salt.
-That's what we're going to make right now. -Show off.
[Alberto] The salt. We have the wine and malbec wine.
You're going to let the wine dissolve the salt.
-[Alberto] Like five minutes. -And then we're going to put
the salt on the tray, let it dry out.
Moment of truth.
This guy that has been there for many hours.
[Guy] Remember the Flintstones?
[Alberto] Look at this.
It's delicious, Chef.
And the beauty of what makes it so great
is how simple it is.
This salt brine that you're spraying on there,
just penetrates all the way through it.
You get a good amount of smoke.
[Alberto] There you go.
[Guy] The way the veggies are done,
the chimichurri, the pineapple,
making the malbec sea salt.
Wow. I'm full on cavemen.
Beef short ribs with veggies and potatoes.
It's got a nice, rich flavor to it.
-Real tender. -Absolute best chimichurri sauce
you've ever had in your life.
The malbec salt is just really special.
[Hernan] Filet mignon.
There's just nothing to say but deliciousness.
You will not be disappointed.
You have so much passion about it,
but the two of you are such good partners,
and I see the way you play off each other.
I might be physically in St. Simon's Island, Georgia,
but I feel like I just took a detour to Argentina.
Was that a road trip or what?
But don't worry.
There's plenty more joints all over this great country.
I'll be looking for you next time on Triple D.
Dude, I've never seen...
I've been in more restaurants than anybody.
I've never seen this in any restaurant.
Well, let's just...
It'll fit in the car.
Okay, all yours.