1 00:00:00,934 --> 00:00:02,166 You know, people are asking me all the time, 2 00:00:02,166 --> 00:00:04,467 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,467 --> 00:00:06,667 when you were doing Triple D, how they doing?" 4 00:00:06,667 --> 00:00:08,467 You know, I don't know. We should check it out. 5 00:00:08,467 --> 00:00:09,700 [engine revving] 6 00:00:09,700 --> 00:00:10,700 [theme music playing] 7 00:00:10,700 --> 00:00:13,500 Over the years, I've seen and tasted it all. 8 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 9 00:00:15,066 --> 00:00:17,367 But, it turns out, it was only the beginning. 10 00:00:17,367 --> 00:00:19,500 'Cause Triple D joints have been blowing up 11 00:00:19,500 --> 00:00:21,734 and we're going back to see what's cooking. 12 00:00:23,166 --> 00:00:24,166 Like, on this trip... 13 00:00:24,500 --> 00:00:25,667 We've got fresh. 14 00:00:25,667 --> 00:00:27,967 It's light, it's fresh, it's crunchy. 15 00:00:27,967 --> 00:00:29,100 Fried. 16 00:00:29,100 --> 00:00:30,100 That's French fry-tastic. 17 00:00:30,100 --> 00:00:31,667 And full of flavor. 18 00:00:31,667 --> 00:00:33,867 You make me hungry, too. [laughing] 19 00:00:33,867 --> 00:00:37,000 Like a lotus salad and pan-fried noodles in Florida. 20 00:00:37,000 --> 00:00:40,867 I can eat it cold, in the morning, at night, late at night. 21 00:00:40,867 --> 00:00:42,867 Cheese steak filled egg rolls in Philly. 22 00:00:42,867 --> 00:00:43,867 I'd eat those every day. 23 00:00:44,700 --> 00:00:45,867 And in Memphis... 24 00:00:45,867 --> 00:00:47,867 'Cause they fall off the bone, they so great. 25 00:00:47,867 --> 00:00:49,367 ...BBQ rub brisket. 26 00:00:49,367 --> 00:00:50,367 [Guy] Nice and tender. 27 00:00:50,367 --> 00:00:52,000 [owner] Tender as a woman's heart. 28 00:00:52,000 --> 00:00:54,667 And a peanut butter sundae fit for the King. 29 00:00:54,667 --> 00:00:57,967 You can't get that flavor anywhere else. 30 00:00:57,967 --> 00:01:02,700 Familiar faces, new places, and more off-the-hook flavors. 31 00:01:02,700 --> 00:01:04,266 This is Triple D Nation. 32 00:01:09,600 --> 00:01:11,000 [upbeat music playing] 33 00:01:11,000 --> 00:01:13,800 All right, J-Dub, when I say Florida, what do you think of? 34 00:01:13,800 --> 00:01:14,767 Oranges. 35 00:01:14,767 --> 00:01:16,567 Okay, when I say Orlando, what do you think of? 36 00:01:16,567 --> 00:01:17,467 -Theme parks. -Okay. 37 00:01:17,467 --> 00:01:18,867 When I think of Orlando, Florida, 38 00:01:18,867 --> 00:01:20,667 and I'm thinking of restaurants, what am I thinking of? 39 00:01:20,667 --> 00:01:22,867 -You're thinking of banh mi Asian restaurants. -Exactly. 40 00:01:22,867 --> 00:01:26,900 And once Justin Warner and I hit this noodle shop back in 2017, 41 00:01:26,900 --> 00:01:29,867 it wasn't just the Floridians blowing this place up. 42 00:01:29,867 --> 00:01:31,734 This is Saigon Noodle & Grill. 43 00:01:33,200 --> 00:01:34,634 [upbeat music playing] 44 00:01:36,567 --> 00:01:38,367 [owner] Meat stew, table number 2. 45 00:01:38,367 --> 00:01:42,066 Guy made a fantastic decision to come to Saigon Noodle & Grill 46 00:01:42,066 --> 00:01:44,400 and he brought me here when I saw it on TV. 47 00:01:44,400 --> 00:01:45,867 And I got hooked. 48 00:01:45,867 --> 00:01:47,600 [owner] ...fried rice, table number 4. 49 00:01:47,600 --> 00:01:49,767 [customer] It's great Vietnamese food, authentic. 50 00:01:49,767 --> 00:01:50,900 Feels like home here. 51 00:01:50,900 --> 00:01:52,100 [owner] Saigon pancake. 52 00:01:52,100 --> 00:01:54,667 It's delicious and there's lots of music playing in here 53 00:01:54,667 --> 00:01:56,300 and it's really fun. 54 00:01:56,300 --> 00:02:00,367 [Guy] The fun factor comes from Vietnamese-born owners, Vincent and Tudy Nguyen, 55 00:02:00,367 --> 00:02:02,767 who are famous for the parties they throw. 56 00:02:02,767 --> 00:02:04,367 [singing in Vietnamese] 57 00:02:06,166 --> 00:02:07,200 [Guy] What's the name of the band? 58 00:02:07,200 --> 00:02:08,967 [speaking foreign language] means "Blue ocean." 59 00:02:08,967 --> 00:02:10,066 And where did you learn to cook? 60 00:02:10,066 --> 00:02:13,100 My family's own four restaurants in Vietnam. 61 00:02:13,100 --> 00:02:16,066 I was there with Justin Warner, we had the pho. 62 00:02:16,066 --> 00:02:17,467 [Vincent] Your pho for you, mister. 63 00:02:17,467 --> 00:02:19,400 Pho is the national dish of Vietnam. 64 00:02:19,400 --> 00:02:22,200 There's so much flavor, it's so good. 65 00:02:22,200 --> 00:02:23,667 -[Vincent] What do we have here? -[Guy] A lot of hot water. 66 00:02:23,667 --> 00:02:24,867 -Hot water. -Okay. 67 00:02:24,867 --> 00:02:26,600 -[Vincent] Beef bones. -[Guy] A lot of collagen in there. 68 00:02:26,600 --> 00:02:28,367 -[Guy] So, the bones for ten hours. -Yes. 69 00:02:28,367 --> 00:02:30,367 -[Vincent] Beef briskets right here. -A lot of beef brisket. 70 00:02:30,367 --> 00:02:32,100 We cook for about three or four hours. 71 00:02:32,100 --> 00:02:34,266 -[Guy] Slice that, and that's what you get in your pho. -Right. 72 00:02:34,266 --> 00:02:37,266 So, we've got our broth. Next, shallots and garlic. 73 00:02:37,266 --> 00:02:39,433 [Justin] Oh, put it straight on the heat, why not? 74 00:02:40,266 --> 00:02:41,867 [Guy] A lot of ginger. 75 00:02:41,867 --> 00:02:43,567 -And then flavor it with the spices. -Yeah. Right. 76 00:02:43,567 --> 00:02:44,900 -What do we got? -[Vincent] Costatum. 77 00:02:44,900 --> 00:02:46,000 [Justin] It's black cardamom. 78 00:02:46,000 --> 00:02:49,300 [Guy] Then peppercorn, cloves, coriander. 79 00:02:49,300 --> 00:02:50,100 [Justin] Licorice root, wow. 80 00:02:50,100 --> 00:02:51,100 -[Guy] Licorice root? -Yes. 81 00:02:51,100 --> 00:02:53,300 The star anise, that cinnamon all day. 82 00:02:53,300 --> 00:02:54,767 And the last would be... 83 00:02:54,767 --> 00:02:55,967 -[Justin] Fennel seeds. -...fennel seeds. 84 00:02:56,800 --> 00:02:59,233 Okay. And how long are these gonna toast for? 85 00:03:00,166 --> 00:03:01,066 [Justin] Oh, boy. 86 00:03:01,066 --> 00:03:02,266 Wait for the ginger. 87 00:03:02,266 --> 00:03:04,100 -[Guy] But you can definitely smell it. -Mmm. 88 00:03:04,100 --> 00:03:05,834 [Guy] And how long is this gonna go for, chef? 89 00:03:07,467 --> 00:03:08,834 [Guy] Then we're ready to add the sugar. 90 00:03:10,066 --> 00:03:12,800 [Guy] Strain this to get the broth really, really cleared. 91 00:03:12,800 --> 00:03:13,867 [Vincent] Add the noodles. 92 00:03:13,867 --> 00:03:15,233 -Rice noodles? -Yes. 93 00:03:16,166 --> 00:03:17,367 [Guy] To wake him up, 94 00:03:17,367 --> 00:03:20,367 I would like to have the eye of round and the brisket. 95 00:03:20,367 --> 00:03:21,834 [Vincent] And the brisket right here. 96 00:03:23,367 --> 00:03:24,867 Justin will have everything else that's funky. 97 00:03:24,867 --> 00:03:25,834 -Okay. -Load me up. 98 00:03:26,767 --> 00:03:27,767 [Justin] Oh, look at that. 99 00:03:28,600 --> 00:03:29,967 [Guy] The stomach! There you go. 100 00:03:29,967 --> 00:03:31,400 He likes to party. And what do you got back there? 101 00:03:31,400 --> 00:03:32,467 Meatball? 102 00:03:32,467 --> 00:03:33,533 -[Guy] Very nice. -[Justin] Nice. 103 00:03:34,467 --> 00:03:35,767 [Guy] You going big, huh? 104 00:03:38,000 --> 00:03:39,266 -Then bring it back over here. -[Vincent] Over here. 105 00:03:39,266 --> 00:03:40,166 [Justin] Let's load them up. 106 00:03:41,867 --> 00:03:43,033 Mmm. 107 00:03:43,600 --> 00:03:44,967 That's a great meatball. 108 00:03:44,967 --> 00:03:47,567 The little kick of the sugar really carries this a long way. 109 00:03:47,567 --> 00:03:49,767 This isn't just broth, it stands so good. 110 00:03:49,767 --> 00:03:51,066 I think the best thing about it is 111 00:03:51,066 --> 00:03:53,300 the harmoniousness of the salt, the sugar, and the spices. 112 00:03:53,300 --> 00:03:54,667 -[Vincent] Yeah. Yeah. -It's like you've made this before 113 00:03:54,667 --> 00:03:57,367 -for, like, the last 45 years or something. -Yeah. 114 00:03:57,367 --> 00:03:59,133 [Guy] How many pho do you sell now? 115 00:04:01,767 --> 00:04:02,734 -Really? -Yes. 116 00:04:04,000 --> 00:04:05,900 [Tudy] Your pan-fried noodles. 117 00:04:05,900 --> 00:04:07,433 All right, what did you bring me today? 118 00:04:09,467 --> 00:04:11,867 [Tudy] And that's the same noodles that we use with the pho. 119 00:04:11,867 --> 00:04:14,567 -So, you take the noodles that you do for the pho... -[Tudy] Yes. 120 00:04:14,567 --> 00:04:16,567 -...and then you fry them? - [Vincent] Yes. 121 00:04:16,567 --> 00:04:18,867 [Tudy] And we coat them with a thin layer of eggs. 122 00:04:18,867 --> 00:04:21,000 -To help them stick? -To help them stick together. 123 00:04:21,000 --> 00:04:22,266 Yeah, you know me and my eggs. 124 00:04:32,100 --> 00:04:33,333 And what's the sauce? 125 00:04:46,767 --> 00:04:48,300 A little fish sauce in there? 126 00:04:48,300 --> 00:04:51,166 -[Vincent] Yes. Yes. Yeah. -Yes, yes, you can taste it a bit, yeah. 127 00:04:55,600 --> 00:04:58,867 -What makes it so great, it's the fried noodle. -[Vincent] Fried noodle, yeah. 128 00:04:58,867 --> 00:05:01,100 But you don't taste the egg part of it, at least I don't. 129 00:05:01,100 --> 00:05:04,166 But you get the nice crunch of that and then you get the... 130 00:05:05,100 --> 00:05:08,266 shrimp, and the chicken, and all the vegetables. 131 00:05:08,266 --> 00:05:09,867 But it's that bite right there... 132 00:05:11,200 --> 00:05:14,000 -You make me hungry, too. [laughing] -Go, eat up. 133 00:05:14,000 --> 00:05:15,367 [Vincent] Here, the pan-fried noodle. 134 00:05:15,367 --> 00:05:17,300 You got so many different textures, 135 00:05:17,300 --> 00:05:20,867 broccoli, and the carrots, and beef, and some shrimp. 136 00:05:20,867 --> 00:05:22,467 Everything just melts in your mouth. 137 00:05:22,467 --> 00:05:26,367 It is a bit sweet, and I took the spicy sauce. It was really, really good. 138 00:05:26,367 --> 00:05:27,433 Excellent. 139 00:05:28,600 --> 00:05:29,667 [Guy] And coming up... 140 00:05:29,667 --> 00:05:31,467 Vincent's firing up more heat. 141 00:05:31,467 --> 00:05:33,767 Here we go. Here we go. Hey, hey, hey! 142 00:05:33,767 --> 00:05:34,467 Sweet. 143 00:05:34,467 --> 00:05:35,667 And crunch. 144 00:05:35,667 --> 00:05:36,567 [Vincent] Shrimp cracker. 145 00:05:36,567 --> 00:05:38,667 There's an art to eating this. 146 00:05:38,667 --> 00:05:40,100 So good. [chuckles] 147 00:05:40,100 --> 00:05:41,567 See you in a minute. 148 00:05:43,300 --> 00:05:46,066 [Guy] We're at the Saigon Noodle and Grill, in Orlando, Florida, 149 00:05:46,066 --> 00:05:48,867 hanging out with my buddy, Justin Warner and the famous Vincent. 150 00:05:48,867 --> 00:05:51,000 Papaya salad, table number 1. 151 00:05:51,000 --> 00:05:53,367 Vincent and Tudy, they're such great people. 152 00:05:53,367 --> 00:05:54,667 Enjoy your food. 153 00:05:54,667 --> 00:05:56,567 They have energy, culture, 154 00:05:56,567 --> 00:05:59,767 and then when you get the plate of food, you can't wait to eat it. 155 00:05:59,767 --> 00:06:02,000 But, see, that's what's so great about you two, 156 00:06:02,000 --> 00:06:03,767 you understand where you come from, 157 00:06:03,767 --> 00:06:06,367 you understand midwestern culture, 158 00:06:06,367 --> 00:06:09,066 and you're the ones that are making it available to people. 159 00:06:10,467 --> 00:06:11,800 Why do they call it shaken beef? 160 00:06:11,800 --> 00:06:13,300 -[Justin] Isn't it due to the cooking process? -[Vincent] Yes. 161 00:06:13,300 --> 00:06:15,033 -It's, like, semi stir-fry. -Yeah, shaken beef, yes. 162 00:06:20,500 --> 00:06:21,900 -[Justin] That's the magic. -[Vincent] Yes. 163 00:06:23,100 --> 00:06:26,100 [Guy] So, it's gonna go into a real fast fry, right into the oil. 164 00:06:26,100 --> 00:06:27,266 -[Vincent] Right, that's it. -Wow. 165 00:06:27,266 --> 00:06:28,567 -[Guy] That's it? -Yes. 166 00:06:28,567 --> 00:06:29,834 Butter? 167 00:06:30,266 --> 00:06:31,100 Okay. 168 00:06:31,100 --> 00:06:33,333 Here we go. Here we go. Hey, hey, hey! 169 00:06:34,867 --> 00:06:36,767 -[Guy] So, garlic, a little soy sauce. -[both] Soy sauce. 170 00:06:36,767 --> 00:06:38,166 [Guy] Special seasoning. 171 00:06:39,867 --> 00:06:41,266 -[Guy] Let's go, baby! -That's it. 172 00:06:43,100 --> 00:06:44,834 [Guy] Green onions. Yellow onions. 173 00:06:46,467 --> 00:06:47,834 [Guy] Hot and fast, baby. 174 00:06:52,400 --> 00:06:54,734 The daikon and carrot is of my favorite things. 175 00:06:56,667 --> 00:06:58,000 -A little sugar in there, I bet. -Right. 176 00:06:58,000 --> 00:06:59,166 All right, here we go. 177 00:06:59,166 --> 00:07:00,533 [upbeat music playing] 178 00:07:01,567 --> 00:07:02,767 Mmm. 179 00:07:02,767 --> 00:07:04,800 [Guy] You know, such a big flavor, got that heavy soy, 180 00:07:04,800 --> 00:07:07,567 -the oyster, the garlic, all that coming through. -Mmm. 181 00:07:07,567 --> 00:07:09,100 You get the bright, fresh green onion, 182 00:07:09,100 --> 00:07:10,667 you get a nice little bite out of the yellow onion, 183 00:07:10,667 --> 00:07:13,166 then you got super tender shake in the soy. 184 00:07:13,166 --> 00:07:15,066 You call it shaken beef in Vietnamese, also? 185 00:07:16,367 --> 00:07:17,567 -Oh, that's hard to say. -Bo Luc Lac. 186 00:07:17,567 --> 00:07:19,200 -[Justin] Mmm. -Delicious, chef. 187 00:07:19,200 --> 00:07:20,467 [Vincent] The shaken beef. 188 00:07:20,467 --> 00:07:21,967 I love Vietnamese food, 189 00:07:21,967 --> 00:07:24,367 so we've been going through the different dishes that's great. 190 00:07:24,367 --> 00:07:26,467 Fried noodle, table number one. 191 00:07:26,467 --> 00:07:28,400 Everybody asks what's my favorite kind of food, 192 00:07:28,400 --> 00:07:30,467 soy sauce, fish sauce, ginger. 193 00:07:30,467 --> 00:07:31,800 -[Tudy] Mmm-hmm. -Garlic. 194 00:07:31,800 --> 00:07:33,066 I don't know. 195 00:07:33,066 --> 00:07:36,000 I can eat it cold, in the morning, at night, late at night. 196 00:07:36,000 --> 00:07:37,600 [Tudy] Your lotus salad. 197 00:07:37,600 --> 00:07:40,567 -All right, and what's this one, lotus, too? -Lotus salad. 198 00:07:40,567 --> 00:07:44,567 Lotus stem that they soak in vinegar and a couple other things, 199 00:07:44,567 --> 00:07:46,433 I guess, I don't know, but it's so good. 200 00:07:47,500 --> 00:07:49,467 How does the lotus root get prepared? 201 00:07:56,900 --> 00:07:57,800 Okay. 202 00:08:09,266 --> 00:08:12,100 -There's an art to eating this, too. -Okay. 203 00:08:12,100 --> 00:08:14,533 If you watch Vincent, it's a little delicate. 204 00:08:18,166 --> 00:08:21,900 I mean, it's delicious. It's light, it's fresh, it's crunchy. 205 00:08:21,900 --> 00:08:24,600 [Vincent] Here's one lotus salad for Triple D Nation. 206 00:08:24,600 --> 00:08:28,000 The lotus tastes cabbage-like and more exotic. 207 00:08:28,000 --> 00:08:30,100 Kinda crunchy, but very fresh. 208 00:08:30,100 --> 00:08:32,467 [customer] So healthy, but it's got so much flavor. 209 00:08:32,467 --> 00:08:34,667 A little fried, a little bit crispy. 210 00:08:34,667 --> 00:08:36,533 I didn't even know that you could eat a lotus. 211 00:08:38,667 --> 00:08:40,567 But I'm telling you, it was really good. 212 00:08:40,567 --> 00:08:41,867 Saigon pancake. 213 00:08:41,867 --> 00:08:44,567 You believe in your culture, you believe in your food, 214 00:08:44,567 --> 00:08:47,200 and that, to me, is what makes you so special. 215 00:08:47,200 --> 00:08:49,200 -Dude, well said. -Do I bring you to cool spots or what? 216 00:08:49,200 --> 00:08:51,400 -Dude, you nailed it, man. -Triple D, in Orlando. 217 00:08:51,400 --> 00:08:53,233 Get out of here. 218 00:08:55,000 --> 00:08:57,300 [Guy] And coming up, in Memphis, Tennessee... 219 00:08:57,300 --> 00:08:58,867 Graceland meets Flavortown... 220 00:08:58,867 --> 00:09:00,500 [owner] Homemade peanut butter sauce. 221 00:09:00,500 --> 00:09:02,567 ...with this King-inspired creation. 222 00:09:02,567 --> 00:09:03,900 [customer] You can order one for the whole table, 223 00:09:03,900 --> 00:09:05,934 just tell them to bring you five spoons. 224 00:09:09,266 --> 00:09:12,333 Usually on Triple D, you see me cruising that sweet red Camaro, 225 00:09:13,066 --> 00:09:14,500 but back in 2008, 226 00:09:14,500 --> 00:09:19,000 I traded it for something a little more fitting for my surroundings. 227 00:09:19,000 --> 00:09:21,600 You see, for a lot of folks, a trip to Memphis means 228 00:09:21,600 --> 00:09:23,500 first you hit Graceland, then you come here. 229 00:09:23,500 --> 00:09:26,600 And here was an out-of-bounds BBQ spot, 230 00:09:26,600 --> 00:09:28,166 fit for the King himself. 231 00:09:28,166 --> 00:09:31,800 Now, it's still serving up the classics, along with new hits. 232 00:09:31,800 --> 00:09:33,433 This is Marlowe's. 233 00:09:34,166 --> 00:09:36,200 All right, guys, full slab going out. 234 00:09:36,200 --> 00:09:38,367 [customer] The best restaurant in Memphis is Marlowe's. 235 00:09:38,367 --> 00:09:40,200 You're just a few blocks from Graceland. 236 00:09:40,200 --> 00:09:42,467 I've got brisket dinner coming through. 237 00:09:42,467 --> 00:09:44,567 Born and raised in Memphis, I know BBQ. 238 00:09:44,567 --> 00:09:46,967 Marlowe's is the best, hands down. 239 00:09:46,967 --> 00:09:48,667 Fried Gouda going out to table ten. 240 00:09:48,667 --> 00:09:50,367 Saw Marlowe's on Triple D 241 00:09:50,367 --> 00:09:53,066 and the first chance we had when we got here in Memphis, it's the first place we went. 242 00:09:53,066 --> 00:09:55,567 [Guy] And who could blame him, since father and daughter duo, 243 00:09:55,567 --> 00:09:57,467 Tony Gigliotti and Missy Coleman, 244 00:09:57,467 --> 00:09:59,700 built their business pulling from their roots 245 00:09:59,700 --> 00:10:01,667 and the roots the city is known for. 246 00:10:01,667 --> 00:10:03,700 Who learned the BBQ and who did you learn it from? 247 00:10:03,700 --> 00:10:07,667 [Tony] We actually use the recipe that we got from one of Elvis's cooks 248 00:10:07,667 --> 00:10:09,600 and we played with it and worked with it. 249 00:10:09,600 --> 00:10:11,800 A lot of it has an Italian flavor. 250 00:10:11,800 --> 00:10:14,667 You can't get that flavor anywhere else. 251 00:10:14,667 --> 00:10:16,567 Full rack of our pork ribs. 252 00:10:16,567 --> 00:10:19,600 My favorite dish is delicious ribs. 253 00:10:19,600 --> 00:10:21,934 'Cause they fall off the bone, they so great. 254 00:10:22,767 --> 00:10:24,900 Not only do I put them on, I rub it in, 255 00:10:24,900 --> 00:10:27,200 because you need to break the fabric of the skin 256 00:10:27,200 --> 00:10:29,500 in order to get that flavor all the way through. 257 00:10:29,500 --> 00:10:31,400 We're cooking it for 12 hours. 258 00:10:31,400 --> 00:10:34,367 -In 12 hours, these... -And you're gonna cook a rack... 259 00:10:34,367 --> 00:10:35,567 -for 12 hours? -Yes. 260 00:10:35,567 --> 00:10:36,567 At what temperature? 261 00:10:36,567 --> 00:10:39,667 -225 degrees. -Is there any left in 12 hours? 262 00:10:39,667 --> 00:10:40,667 Right, you watch and see. 263 00:10:41,166 --> 00:10:42,166 This is the old Hickory? 264 00:10:42,166 --> 00:10:44,000 This is the old Hickory machine. 265 00:10:44,000 --> 00:10:46,166 -Now, what kind of wood are we using? -Fruitwood. 266 00:10:46,166 --> 00:10:47,100 -Fruitwood? -We use applewood. 267 00:10:47,100 --> 00:10:48,800 Now, we're not gonna put sauce on it? 268 00:10:48,800 --> 00:10:50,400 Not now, not until we take them out. 269 00:10:50,400 --> 00:10:52,166 -What is it? Hey, now let me-- -Uh, this is... 270 00:10:52,166 --> 00:10:53,867 -Hey, tut-tut, tut-tut there. -Let me taste it. I just want to taste it. 271 00:10:53,867 --> 00:10:54,600 All right, you can taste it. 272 00:10:55,667 --> 00:10:57,467 -Wow. That's got some tang. -Yeah. 273 00:10:57,467 --> 00:10:59,734 We're gonna let it go for a good 45 minutes to simmer down. 274 00:11:00,600 --> 00:11:01,433 [exclaims in approval] 275 00:11:02,000 --> 00:11:03,433 That's not gonna be bad. 276 00:11:04,567 --> 00:11:06,400 -Mmm. -Sauce good? 277 00:11:06,400 --> 00:11:08,400 -Excellent. -Nice tang. 278 00:11:08,400 --> 00:11:09,867 Pulls off the bone nicely. 279 00:11:09,867 --> 00:11:11,367 It's nice and tender. 280 00:11:11,367 --> 00:11:12,634 Tender as a woman's heart. 281 00:11:14,767 --> 00:11:16,667 I got a full slab going out to 12. 282 00:11:16,667 --> 00:11:18,567 It's basically a family tradition 283 00:11:18,567 --> 00:11:21,100 that's carried on, you know, through the decades. 284 00:11:21,100 --> 00:11:22,567 My father has retired. 285 00:11:22,567 --> 00:11:25,867 We're teaching our son, Michael, on how to run it for the future. 286 00:11:25,867 --> 00:11:27,867 Full rack of our pork ribs. 287 00:11:27,867 --> 00:11:29,567 Marlowe's has an... 288 00:11:29,567 --> 00:11:32,400 You can always be assured that the food is good. 289 00:11:32,400 --> 00:11:34,100 [Michael] Brisket dinner, beans, and slaw. 290 00:11:34,100 --> 00:11:36,166 In addition to the ribs, which I absolutely loved, 291 00:11:36,166 --> 00:11:39,734 I had the juiciest brisket I've had and I live in Texas. 292 00:11:40,900 --> 00:11:43,567 [Michael] We got a choice grade beef brisket. 293 00:11:43,567 --> 00:11:46,066 First, always have our rub on there. 294 00:11:46,066 --> 00:11:47,800 This is the exact same seasoning we used 295 00:11:47,800 --> 00:11:49,367 when Guy was here the first time. 296 00:11:49,367 --> 00:11:52,500 -So, this is the coveted secret rub. -Yes, sir. 297 00:11:52,500 --> 00:11:54,100 -That's seasoning salt. -Seasoning salt. 298 00:11:54,100 --> 00:11:55,467 There's two other things in there. 299 00:11:55,467 --> 00:11:56,500 Two things you're not gonna tell me. 300 00:11:56,500 --> 00:11:58,000 -We're gonna add a little bit of sugar. -Sugar. 301 00:11:58,000 --> 00:11:59,367 A little bit of salt. 302 00:11:59,367 --> 00:12:01,300 -A little chili powder? -We're gonna add some chili powder in here. 303 00:12:01,300 --> 00:12:02,367 Garlic, lots of garlic. 304 00:12:02,367 --> 00:12:04,100 -This is our Cajun seasoning. -Of course. 305 00:12:04,100 --> 00:12:07,166 Some pepper in there, paprika, a little bit of onion powder. 306 00:12:07,166 --> 00:12:08,467 I put a lid on here. 307 00:12:10,000 --> 00:12:11,767 We're gonna let it sweat in the fridge. 308 00:12:11,767 --> 00:12:14,834 Now we're gonna go put this in the smoker for about nine and a half, ten hours. 309 00:12:16,100 --> 00:12:17,367 [upbeat music playing] 310 00:12:19,266 --> 00:12:21,367 This is our homemade BBQ sauce. 311 00:12:21,367 --> 00:12:24,166 We put rub before we smoke, we put rub after we're done cooking. 312 00:12:24,166 --> 00:12:26,867 Beef brisket, coleslaw, baked beans. 313 00:12:26,867 --> 00:12:29,767 It's just so tender and juicy. Delicious. 314 00:12:29,767 --> 00:12:34,400 [customer] It's the sauce, it's just smooth and it tastes so good. 315 00:12:34,400 --> 00:12:35,567 Melts in your mouth. 316 00:12:37,000 --> 00:12:38,467 And I have our pork ribs. 317 00:12:38,467 --> 00:12:42,166 Everything is good. The fish is good, the wings are good, the burgers. 318 00:12:42,166 --> 00:12:43,800 Coleman Double Trouble, coming up. 319 00:12:43,800 --> 00:12:45,100 They've got the Double Trouble 320 00:12:45,100 --> 00:12:48,300 with pulled pork and a white cheese sauce. 321 00:12:48,300 --> 00:12:50,367 You don't know you need this in your life 322 00:12:50,367 --> 00:12:52,000 until you have it in your life. 323 00:12:52,000 --> 00:12:54,967 -I feel like I'm in a little culinary Graceland right now. -[laughs] 324 00:12:54,967 --> 00:12:57,200 Got a beef brisket for Guy, coming out. 325 00:12:57,200 --> 00:13:00,567 Guy coming to Marlowe's was kinda like having Elvis be here. 326 00:13:00,567 --> 00:13:02,867 Once Guys picture went up in the lobby, 327 00:13:02,867 --> 00:13:04,367 everyone started to notice. 328 00:13:04,367 --> 00:13:05,600 That's what people want. 329 00:13:05,600 --> 00:13:09,400 It's "I've been to Graceland, and I've been to Marlowe's." 330 00:13:09,400 --> 00:13:12,066 Got bananas foster going out to table 12. 331 00:13:12,066 --> 00:13:15,000 Anybody that knows Elvis knows peanut butter bananas is the thing, 332 00:13:15,000 --> 00:13:16,900 so peanut butter and bananas foster 333 00:13:16,900 --> 00:13:19,467 with ice cream and peanut butter sauce, it's fantastic. 334 00:13:20,400 --> 00:13:21,567 [Missy] We melt the butter. 335 00:13:21,567 --> 00:13:24,467 The second step will be adding the brown sugar. 336 00:13:24,467 --> 00:13:27,634 We're gonna add our glazed donut and our bananas. 337 00:13:30,166 --> 00:13:32,834 The banana liquor, to finish off the sauce. 338 00:13:33,100 --> 00:13:34,066 All right. 339 00:13:34,066 --> 00:13:36,467 So, now we're gonna go ahead and take our donut. 340 00:13:36,467 --> 00:13:38,100 Place it here. 341 00:13:38,100 --> 00:13:42,200 And our beautiful caramel banana sauce. 342 00:13:42,200 --> 00:13:43,667 Fresh whipped topping. 343 00:13:43,667 --> 00:13:45,467 Homemade peanut butter sauce. 344 00:13:45,467 --> 00:13:49,066 Peanut butter and banana foster sundae. 345 00:13:49,066 --> 00:13:50,900 [customer] One of Elvis's favorite things was 346 00:13:50,900 --> 00:13:52,300 peanut butter and banana sandwich, 347 00:13:52,300 --> 00:13:54,767 so this is kind of a knockoff of it, with a dessert. 348 00:13:54,767 --> 00:13:56,367 You can order one for the whole table, 349 00:13:56,367 --> 00:13:58,266 just tell them to bring you five spoons. 350 00:13:58,266 --> 00:14:01,767 [customer] You know, having a donut surrounded by ice cream, 351 00:14:01,767 --> 00:14:03,367 I wanted to lick the bowl. 352 00:14:03,367 --> 00:14:06,166 Has anybody ever told you you look like... 353 00:14:07,000 --> 00:14:08,567 my fifth grade school teacher? 354 00:14:08,567 --> 00:14:11,300 -I mean, you look-- -Don't be cruel, man. 355 00:14:11,300 --> 00:14:13,567 [customer] Guy made a great choice picking Marlowe's. 356 00:14:13,567 --> 00:14:15,266 Thank you, Guy. Thank you very much. 357 00:14:19,100 --> 00:14:21,367 [Guy] Next, we're wrapping things up in Philly... 358 00:14:21,367 --> 00:14:22,700 I love it. 359 00:14:22,700 --> 00:14:25,400 ...where an old-school diner's put creative twists... 360 00:14:25,400 --> 00:14:27,300 [Guy] That is an orchestra right there. 361 00:14:27,300 --> 00:14:28,567 ...on the classics. 362 00:14:28,567 --> 00:14:30,567 That's a medley of just great flavor. 363 00:14:34,200 --> 00:14:35,367 [Guy] We're in Philadelphia. 364 00:14:35,367 --> 00:14:38,000 Now, we're not here to talk about cheese steaks. 365 00:14:38,000 --> 00:14:40,800 I wanted something a little less predictable than that. 366 00:14:40,800 --> 00:14:43,200 Way back in 2007, I found it. 367 00:14:43,200 --> 00:14:44,166 Mmm. 368 00:14:44,166 --> 00:14:46,200 It's one of the original Triple D joints. 369 00:14:46,200 --> 00:14:48,200 Some fresh baked focaccia. 370 00:14:48,200 --> 00:14:51,967 It's nice to go back and see that some things haven't changed. 371 00:14:51,967 --> 00:14:54,433 This is Silk City Diner and Lounge. 372 00:14:56,867 --> 00:14:59,533 You think it's just a diner, but they do it a little bit differently 373 00:15:00,300 --> 00:15:01,667 and I love it. 374 00:15:01,667 --> 00:15:04,000 Burrata salad, table two. 375 00:15:04,000 --> 00:15:05,967 This isn't your typical diner food. 376 00:15:05,967 --> 00:15:08,367 Stand up for cheese steak eggrolls. 377 00:15:08,367 --> 00:15:11,066 [customer] You're not gonna find the same vibe that you will anywhere else. 378 00:15:11,066 --> 00:15:12,400 Silk City is just totally different. 379 00:15:12,400 --> 00:15:14,066 [Guy] And the man behind the madness? 380 00:15:14,066 --> 00:15:17,333 That'd be plumber turned restaurant guru, Mark Bee. 381 00:15:18,266 --> 00:15:19,900 I used to do the plumbing here. 382 00:15:19,900 --> 00:15:23,000 [Guy] And after working in restaurants, you wanted to become a restaurateur? 383 00:15:23,000 --> 00:15:24,166 I do, I love it. 384 00:15:24,166 --> 00:15:26,367 Hey, guys, here's the duck eggrolls you ordered. 385 00:15:26,367 --> 00:15:28,500 I do love owning a restaurant. 386 00:15:28,500 --> 00:15:30,467 It's just the energy, it's magic. 387 00:15:30,467 --> 00:15:32,000 The food is always good. 388 00:15:32,000 --> 00:15:33,500 Shrimp burger. 389 00:15:33,500 --> 00:15:36,100 -Bro, I'm going to restaurants all over this country. -Right. 390 00:15:36,100 --> 00:15:38,500 And I'm seeing fare that's on this menu... 391 00:15:38,500 --> 00:15:42,667 You got the empanadas with pulled pork that he's making out of ham. 392 00:15:42,667 --> 00:15:45,200 -You don't use shoulder? -No, he's always more of a leg man 393 00:15:45,200 --> 00:15:46,467 than a shoulder man, you know? 394 00:15:46,467 --> 00:15:48,100 -Hey, honey, nice shoulder! -[laughing] 395 00:15:48,100 --> 00:15:50,567 So, I just kinda, like, cut this up. 396 00:15:50,567 --> 00:15:52,300 Just toss them in there. 397 00:15:52,300 --> 00:15:53,867 -Chili powder. -Go for it, yeah. 398 00:15:53,867 --> 00:15:55,667 -[laughing] I love that. -That much. 399 00:15:55,667 --> 00:15:57,200 Oh! So, that much. 400 00:15:57,200 --> 00:16:00,367 Smoked paprika and chipotle powder. 401 00:16:00,367 --> 00:16:02,300 -You can dump it all in there. -[chuckles] It's getting wild. 402 00:16:02,300 --> 00:16:03,567 -Yeah. You know... -Huh? 403 00:16:03,567 --> 00:16:04,867 When do we start drinking beer? 404 00:16:04,867 --> 00:16:07,700 Uh, well... Pretty soon, I hope. 405 00:16:07,700 --> 00:16:08,467 [both laughing] 406 00:16:08,467 --> 00:16:10,266 Onion powder and garlic powder. 407 00:16:10,266 --> 00:16:13,266 -Cumin. -Gonna just heat it with some water. 408 00:16:13,266 --> 00:16:15,967 And then we're just gonna sit there and simmer this 409 00:16:15,967 --> 00:16:18,567 just till it renders down to fall apart? 410 00:16:18,567 --> 00:16:20,467 Yeah, just so it falls apart. 411 00:16:20,467 --> 00:16:22,100 Hand shred or fork shred? 412 00:16:22,100 --> 00:16:23,500 Ah, fork, hand... 413 00:16:23,500 --> 00:16:25,567 If you can get your foot up around there with some yoga, 414 00:16:25,567 --> 00:16:26,767 -get into it. -There you go. 415 00:16:26,767 --> 00:16:29,367 Chopped cilantro and a little cinnamon 416 00:16:29,367 --> 00:16:31,767 and then just some black beans. 417 00:16:31,767 --> 00:16:34,266 -Sweet potatoes? -Get those in there. 418 00:16:34,266 --> 00:16:35,967 -Mash them up. -That's tasty. 419 00:16:36,400 --> 00:16:37,567 I think it's all right. 420 00:16:37,567 --> 00:16:39,233 I could just make that into like a... 421 00:16:39,867 --> 00:16:41,667 -like a ball. -Yeah. 422 00:16:41,667 --> 00:16:44,467 -Deep-fry it. [laughing] -I'd just walk around with it. 423 00:16:44,467 --> 00:16:46,667 So, we got out little skins. 424 00:16:46,667 --> 00:16:49,000 Just like a little ball. That's it. 425 00:16:49,000 --> 00:16:50,467 -All done. -Okay. 426 00:16:50,467 --> 00:16:51,900 -So, these are ready to go. We're gonna fry-- -These are ready to go. 427 00:16:51,900 --> 00:16:53,667 -Fry them up. -Fry these in the fryer at 350? 428 00:16:53,667 --> 00:16:54,700 Yes, sir. 429 00:16:54,700 --> 00:16:56,600 -How long does it take? -Three to five minutes. 430 00:16:56,600 --> 00:16:58,033 Bro, that looks outstanding! 431 00:16:59,867 --> 00:17:02,667 Wow! That is an orchestra right there. 432 00:17:02,667 --> 00:17:04,767 That's a medley of just great flavor. 433 00:17:04,767 --> 00:17:06,266 Table two in the window. 434 00:17:06,266 --> 00:17:09,367 The empanadas are still on the menu, believe it or not. [chuckles] 435 00:17:09,367 --> 00:17:11,800 Some things that have lasted a lifetime here. 436 00:17:11,800 --> 00:17:15,500 Starting out with chef Peter, now chef Dave taken over. 437 00:17:15,500 --> 00:17:17,100 Shrimp burgers going down. 438 00:17:17,100 --> 00:17:19,767 [Mark] They bring out some classic Philly favorites. 439 00:17:19,767 --> 00:17:22,100 Cheese steak eggroll for table 8. 440 00:17:22,100 --> 00:17:23,667 I'm having the cheese steak eggrolls 441 00:17:23,667 --> 00:17:26,767 with the cherry pepper relish and the sriracha-ketchup. 442 00:17:26,767 --> 00:17:28,166 I get it most times I come here. 443 00:17:28,166 --> 00:17:29,867 Philadelphia is known for cheese steak, 444 00:17:29,867 --> 00:17:32,100 so we do our little twist on it. 445 00:17:32,100 --> 00:17:35,166 So, we start with sauteed Spanish onions, 446 00:17:35,166 --> 00:17:37,166 some prime rib-eye, 447 00:17:37,166 --> 00:17:38,467 a little salt and pepper. 448 00:17:38,467 --> 00:17:39,767 We saute that up. 449 00:17:39,767 --> 00:17:41,867 Once it's cooked, we let it cool down. 450 00:17:41,867 --> 00:17:44,567 We roll our eggrolls with the meat, 451 00:17:44,567 --> 00:17:46,667 the onion, and the sharp provolone, 452 00:17:46,667 --> 00:17:48,233 and American cheese. 453 00:17:50,166 --> 00:17:52,266 We dust it off in a little cornstarch 454 00:17:52,266 --> 00:17:53,767 and we fry it off. 455 00:17:55,567 --> 00:17:57,500 And serve it with the sriracha. 456 00:17:57,500 --> 00:18:01,100 Blend ketchup, honey, a little sriracha, 457 00:18:01,100 --> 00:18:02,867 a rice wine vinegar, 458 00:18:02,867 --> 00:18:04,767 fresh lime juice and zest. 459 00:18:06,567 --> 00:18:09,000 And, also, our cherry pepper relish. 460 00:18:09,000 --> 00:18:11,567 Three cheese steak eggrolls. 461 00:18:11,567 --> 00:18:13,266 It's sweet, but also spicy. 462 00:18:13,266 --> 00:18:16,900 Crunchy on the outside, has some good cheese steak on the inside. 463 00:18:16,900 --> 00:18:18,100 Explosion of flavor. 464 00:18:18,100 --> 00:18:20,000 This is my favorite restaurant to go to. 465 00:18:20,000 --> 00:18:22,467 [woman] I eat here maybe three times a week. 466 00:18:22,467 --> 00:18:24,467 It has a really vast menu 467 00:18:24,467 --> 00:18:26,667 and it's such an eclectic environment, 468 00:18:26,667 --> 00:18:28,166 that it just really draws people in. 469 00:18:28,166 --> 00:18:30,166 [Guy] So, this is pan-fry at its greatest. 470 00:18:30,166 --> 00:18:31,467 We got the crab. 471 00:18:31,467 --> 00:18:33,667 The shrimp, really you get the texture of the shrimp back, 472 00:18:33,667 --> 00:18:35,467 it didn't go too far. 473 00:18:35,467 --> 00:18:37,100 Get some of the ginger right off the bat. 474 00:18:37,100 --> 00:18:38,600 That's French fry-tastic. 475 00:18:38,600 --> 00:18:40,233 I'm dying to try this. 476 00:18:43,100 --> 00:18:44,367 Wow, that's savory. 477 00:18:45,367 --> 00:18:46,433 You really gotta try that. 478 00:18:51,100 --> 00:18:52,667 That's a primo wing, bro. 479 00:18:52,667 --> 00:18:53,667 I'd eat those every day. 480 00:18:54,700 --> 00:18:57,567 Duck eggroll, going out to the bar. 481 00:18:57,567 --> 00:18:59,800 The best thing is to let the chef work his magic 482 00:18:59,800 --> 00:19:03,600 and just keep his creativity to keep the people happy. 483 00:19:03,600 --> 00:19:05,367 We got the wild mushroom pierogies. 484 00:19:05,367 --> 00:19:07,967 You can definitely find some of the best pierogies here. 485 00:19:07,967 --> 00:19:10,367 Different types of mushrooms, perfect potato filling. 486 00:19:10,367 --> 00:19:14,767 The wild mushroom pierogies with mashed potatoes in it. 487 00:19:14,767 --> 00:19:18,100 We start our filling by cooking some shiitake mushrooms, 488 00:19:18,100 --> 00:19:20,600 oyster mushrooms, and maitake mushrooms. 489 00:19:20,600 --> 00:19:24,867 Little bit of shallots, garlic, herbs, and salt and pepper. 490 00:19:24,867 --> 00:19:28,533 And then we fold in the mushrooms with the mashed potatoes. 491 00:19:29,166 --> 00:19:30,667 We make the dough. 492 00:19:30,667 --> 00:19:35,100 We combine a mixture of eggs, sour cream, butter, and all-purpose flour. 493 00:19:35,100 --> 00:19:38,567 We'll let it rest, then roll it out, and cut it into circles. 494 00:19:40,066 --> 00:19:41,467 We'll take our mushroom mixture, 495 00:19:41,467 --> 00:19:44,400 form our pierogies, and then blanch them. 496 00:19:44,400 --> 00:19:47,567 We'll then saute it perfectly in a little bit of butter. 497 00:19:47,567 --> 00:19:50,266 Wild mushroom pierogi, table 5. 498 00:19:50,266 --> 00:19:51,667 The pierogies are awesome. 499 00:19:51,667 --> 00:19:53,800 They're really crisp on the outside, on the top and bottom, 500 00:19:53,800 --> 00:19:55,100 they were chewy as well. 501 00:19:55,100 --> 00:19:57,000 I love that there was different types of mushrooms in there, 502 00:19:57,000 --> 00:19:58,266 created different textures, 503 00:19:58,266 --> 00:20:00,500 and then the cream on top, it was awesome. 504 00:20:00,500 --> 00:20:02,467 I get this feeling about you. 505 00:20:02,467 --> 00:20:04,166 You've got something going on, 506 00:20:04,166 --> 00:20:05,867 that you don't really have any boundaries. 507 00:20:05,867 --> 00:20:06,834 No. 508 00:20:06,834 --> 00:20:10,300 Since Guy was here, we added the outdoor garden 509 00:20:10,300 --> 00:20:12,767 with seating for, like, 80 more people. 510 00:20:12,767 --> 00:20:15,467 And then, the lounge, we really got ramped up. 511 00:20:15,467 --> 00:20:18,266 Silk City takes up the whole block. They have everything. 512 00:20:18,266 --> 00:20:20,700 Glad I saw some Triple D, it's the best diner in Philly. 513 00:20:20,700 --> 00:20:23,066 Meatloaf puff for table 4. 514 00:20:23,066 --> 00:20:25,467 I love the people, I love, like, making people happy, 515 00:20:25,467 --> 00:20:26,567 and just throwing a party. 516 00:20:26,567 --> 00:20:27,533 That's awesome, man. 517 00:20:29,700 --> 00:20:32,300 Plating three cheese steak eggrolls. 518 00:20:32,300 --> 00:20:33,767 So, my memory is long. 519 00:20:33,767 --> 00:20:35,967 [Vincent] Saigon lotus for Triple D Nation. 520 00:20:35,967 --> 00:20:38,500 And the list of Triple D joints is even longer. 521 00:20:38,500 --> 00:20:40,767 Welcome back. Welcome back. 522 00:20:41,767 --> 00:20:44,100 Got a beef brisket for Guy, coming out. 523 00:20:44,100 --> 00:20:47,200 So, we'll be checking out more, next time, on Triple D Nation. 524 00:20:47,200 --> 00:20:49,467 -All right. -I feel you're in it to win it right now. 525 00:20:49,467 --> 00:20:50,967 -Here we go. Hands behind the back. -Okay. 526 00:20:50,967 --> 00:20:51,967 -Okay? -Fold them behind the back. 527 00:20:51,967 --> 00:20:53,333 -All right. -Behind the back. There we go. 528 00:20:56,567 --> 00:20:58,333 -There we go. -[laughing excitedly] 529 00:20:59,100 --> 00:21:00,367 [cackling]