1 00:00:01,467 --> 00:00:02,868 Hey, everybody, I'm Guy Fieri and we're rolling out, 2 00:00:03,033 --> 00:00:06,968 looking for America's greatest "Diners, Drive-ins, and Dives." 3 00:00:07,133 --> 00:00:08,000 This trip... 4 00:00:08,167 --> 00:00:09,333 Oh! 5 00:00:09,334 --> 00:00:13,067 ...it's a tasty tour of smoke, seafood, and shawarma. 6 00:00:13,234 --> 00:00:15,901 Bring a bed, take a nap, repeat. 7 00:00:16,067 --> 00:00:18,667 We've got a barbecue salute in Tampa, Florida. 8 00:00:18,834 --> 00:00:20,701 Come get a master class from this guy. 9 00:00:20,868 --> 00:00:21,767 And in Arkansas... 10 00:00:21,934 --> 00:00:22,868 I'm hungry. 11 00:00:23,033 --> 00:00:24,501 ...real-deal fresh catch. 12 00:00:24,667 --> 00:00:27,968 Being landlocked and being able to produce this, wow! 13 00:00:28,133 --> 00:00:29,267 And a Syrian spot... 14 00:00:29,434 --> 00:00:30,434 That's next-level. 15 00:00:30,601 --> 00:00:32,868 ...carving out a delicious culinary niche. 16 00:00:33,033 --> 00:00:36,167 I cannot put it all together how all that flavor comes out 17 00:00:36,334 --> 00:00:37,767 of there. It's outstanding. 18 00:00:37,934 --> 00:00:41,267 That's all right here, right now on "Triple D." 19 00:00:53,701 --> 00:00:55,100 You say, "shawarma." 20 00:00:55,267 --> 00:00:58,000 I say, "When, where, how, and now." 21 00:00:58,167 --> 00:01:00,167 I'm telling you, there's just something about it. 22 00:01:00,334 --> 00:01:03,200 It's the flavors. It's that vertical rotisserie. 23 00:01:03,367 --> 00:01:05,267 I'm here in Rogers, Arkansas, of all places. 24 00:01:05,434 --> 00:01:06,868 It's not too far outside of Bentonville. 25 00:01:07,033 --> 00:01:09,167 And I heard there's a dude that's doing shawarma right. 26 00:01:09,334 --> 00:01:10,968 This is Toot Beirut. 27 00:01:12,968 --> 00:01:15,267 Falafel ready for pickup, table 17. 28 00:01:15,434 --> 00:01:18,467 Toot Beirut is like having a home-cooked meal. 29 00:01:18,634 --> 00:01:19,767 Fried kibbeh. 30 00:01:19,934 --> 00:01:21,167 Can't tell you what spices they use, 31 00:01:21,334 --> 00:01:22,567 I just know they're delicious. 32 00:01:22,734 --> 00:01:23,999 Taboule salad's coming up. 33 00:01:24,000 --> 00:01:27,267 I really appreciate the unique flavor that we can get here. 34 00:01:27,434 --> 00:01:30,167 Which are all the flavors chef and owner Khaled Alkhatib 35 00:01:30,334 --> 00:01:32,267 grew up with in Aleppo, Syria, 36 00:01:32,434 --> 00:01:34,667 before sharing his culture in the States. 37 00:01:34,834 --> 00:01:38,367 Middle Eastern food is one of the last emerging 38 00:01:38,534 --> 00:01:41,067 styles of food that people are coming to understand. - Yes. 39 00:01:41,234 --> 00:01:42,567 I took my chance and people love it. 40 00:01:42,734 --> 00:01:43,600 It has a lot of history 41 00:01:43,601 --> 00:01:45,200 and a lot of spices. - Oh, my gosh. 42 00:01:45,367 --> 00:01:47,100 - What are we gonna make today? - Beef shawarma. 43 00:01:47,267 --> 00:01:49,000 Shawarma for table number five. 44 00:01:49,167 --> 00:01:51,968 It's like a wrap with pickles and beef 45 00:01:52,133 --> 00:01:54,000 and Middle Eastern spices. 46 00:01:54,167 --> 00:01:57,200 It's fresh, it's authentic, and it's incredibly tasty. 47 00:01:57,367 --> 00:01:59,868 So we're working on the lamb and beef shawarma. 48 00:02:00,100 --> 00:02:02,267 - Yes, so this is our beef and this side is our lamb. - Got it. 49 00:02:02,434 --> 00:02:04,501 So we have our yogurt, we're gonna add pepper, 50 00:02:04,667 --> 00:02:08,200 cinnamon, seven spice, ground cloves, nutmeg, 51 00:02:08,367 --> 00:02:11,901 mahaleb, which is a spice that comes out of cherry seed. 52 00:02:12,067 --> 00:02:13,767 - Ooh, it's strong. - Cardamom. 53 00:02:13,934 --> 00:02:15,400 - Soda water. - Vinegar. 54 00:02:15,567 --> 00:02:18,601 Tahini, chili paste, diced onion, and the salt. 55 00:02:18,767 --> 00:02:19,701 Mix it up. 56 00:02:19,868 --> 00:02:20,867 And then add it to this. 57 00:02:20,868 --> 00:02:21,868 OK. And we're gonna let it marinate. 58 00:02:22,033 --> 00:02:23,299 12 hours. 59 00:02:23,300 --> 00:02:26,167 So the yogurt helps to break it down, thinly sliced pieces 60 00:02:26,334 --> 00:02:28,868 going the low and slow on the rotisserie? - Yes. 61 00:02:29,033 --> 00:02:31,968 So I'm gonna build it small pieces and then slowly go up. 62 00:02:32,133 --> 00:02:33,367 - This way? - Yes. 63 00:02:33,534 --> 00:02:36,000 He's shopping around like he's at a thrift store. 64 00:02:36,167 --> 00:02:37,434 This is gonna take a while. 65 00:02:39,601 --> 00:02:42,367 We're gonna add our lamb fat on the top to keep it tender. 66 00:02:42,534 --> 00:02:45,100 And then it goes on to the vertical grill. 67 00:02:45,267 --> 00:02:46,266 Around 20 minutes. 68 00:02:46,267 --> 00:02:47,767 20 minutes till we can start cutting. 69 00:02:47,934 --> 00:02:49,367 - Yeah. - What are we into now? 70 00:02:49,534 --> 00:02:50,968 We're gonna make our house tahini sauce. 71 00:02:51,133 --> 00:02:53,267 We get the tahini. Water, about the same amount. 72 00:02:53,434 --> 00:02:55,067 Lemon salt gives it that lemon-y flavor. 73 00:02:55,234 --> 00:02:56,167 Great. 74 00:02:56,334 --> 00:02:57,868 So now, we're gonna get our saj bread. 75 00:02:58,033 --> 00:03:00,167 - Saj? - Yeah, which is very thin bread. 76 00:03:00,334 --> 00:03:03,000 - Huh. - Our tahini sauce, parsley, 77 00:03:03,167 --> 00:03:04,868 onions, pickled turnip. 78 00:03:05,033 --> 00:03:06,367 - That's a key. - Yes. 79 00:03:06,534 --> 00:03:09,167 Cucumber pickles, diced tomato, slice it like this. 80 00:03:10,467 --> 00:03:12,167 Oh, yeah. 81 00:03:12,334 --> 00:03:13,500 Then we'll add meat, 82 00:03:13,501 --> 00:03:15,801 and we'll finish it up with our pomegranate molasses, 83 00:03:15,968 --> 00:03:17,801 which is very important in this as well. - OK. 84 00:03:17,968 --> 00:03:20,667 - Roll it. - And soak it up in the fat? 85 00:03:20,834 --> 00:03:21,868 - Yes. - Oh! 86 00:03:23,234 --> 00:03:25,100 I've never seen that. That's next level. 87 00:03:25,267 --> 00:03:26,601 On the flat grill. 88 00:03:26,767 --> 00:03:28,267 You hear the sound? 89 00:03:28,434 --> 00:03:29,399 That's what you need. 90 00:03:29,400 --> 00:03:30,567 That's you doing too much TikTok, buddy. 91 00:03:30,734 --> 00:03:31,701 Yes. 92 00:03:31,868 --> 00:03:33,167 Oh, just making it nice and easy 93 00:03:33,334 --> 00:03:35,067 to shove in my face. That's great. 94 00:03:35,234 --> 00:03:36,601 We get our garlic sauce, 95 00:03:36,767 --> 00:03:38,767 the pomegranate, the pomegranate seed. 96 00:03:38,934 --> 00:03:39,868 This is it. 97 00:03:43,367 --> 00:03:45,868 I was here when you made it and I saw you put it together. 98 00:03:48,000 --> 00:03:49,868 But I cannot put it all together 99 00:03:50,033 --> 00:03:51,868 how all that flavor comes out of there. 100 00:03:52,033 --> 00:03:53,968 And flavors that I don't even know how to... 101 00:03:54,901 --> 00:03:55,868 explain. 102 00:03:56,033 --> 00:03:58,501 It's crunchy, it's creamy, it's rich, 103 00:03:58,667 --> 00:04:01,801 it's deep, it's spicy. And then... garlic sauce. 104 00:04:01,968 --> 00:04:03,767 That takes you from sitting in coach... 105 00:04:03,934 --> 00:04:05,100 and going to first class. 106 00:04:06,300 --> 00:04:07,868 It's outstanding. 107 00:04:08,033 --> 00:04:09,400 Beef shawarma, table ten. 108 00:04:09,567 --> 00:04:10,734 I thought it was amazing. 109 00:04:10,901 --> 00:04:13,367 All of the veggies really brought the flavor together. 110 00:04:13,534 --> 00:04:15,901 You have to come and try it to really experience it. 111 00:04:16,067 --> 00:04:18,667 Every bite you take, it's like doing cartwheels in your mouth. 112 00:04:18,834 --> 00:04:20,267 - So you're at Young Chefs Academy? - Yes. 113 00:04:20,434 --> 00:04:21,633 - Right here in the St. Plaza? - Yep. 114 00:04:21,634 --> 00:04:23,367 I went down there, I saw all these little kids cooking, 115 00:04:23,534 --> 00:04:26,067 and I say this all the time, if you get kids cooking, 116 00:04:26,234 --> 00:04:28,100 you get kids making decisions about what they eat, 117 00:04:28,267 --> 00:04:30,400 they start to learn the responsibility 118 00:04:30,567 --> 00:04:31,700 and the impact it makes. - Yeah. 119 00:04:31,701 --> 00:04:34,400 And I love seeing their self-confidence light up. 120 00:04:34,567 --> 00:04:36,267 And you get to be close to Toot Beirut. 121 00:04:36,434 --> 00:04:37,300 Yes. 122 00:04:37,467 --> 00:04:38,868 One kebab halabi coming up. 123 00:04:39,033 --> 00:04:41,200 My favorite thing to eat is the beef kebab. 124 00:04:41,367 --> 00:04:44,067 I pull those things right off the stick and I dig right in. 125 00:04:44,234 --> 00:04:45,167 It's really good. 126 00:04:47,367 --> 00:04:48,667 Halabi. 127 00:04:48,834 --> 00:04:50,167 We're gonna use lamb and beef for that. 128 00:04:50,334 --> 00:04:51,200 Grind two times. 129 00:04:51,367 --> 00:04:52,801 The first, just the meat by itself. 130 00:04:52,968 --> 00:04:54,701 - Second time we do the spices. - Yes. 131 00:04:54,868 --> 00:04:58,267 Parsley, salt, Aleppo pepper, black pepper, 132 00:04:58,434 --> 00:04:59,566 jalapeño pepper. 133 00:04:59,567 --> 00:05:01,767 Grind it again, and then we refrigerate it? 134 00:05:01,934 --> 00:05:03,400 - Yes. - And you make the hummus? 135 00:05:03,567 --> 00:05:05,501 Yes-- we soak garbanzo beans overnight 136 00:05:05,667 --> 00:05:07,000 and cook them for two hours. 137 00:05:07,167 --> 00:05:08,400 - Strain it. - Then we blend them. 138 00:05:08,567 --> 00:05:10,200 Ice. 139 00:05:10,367 --> 00:05:11,501 A little bit of the bean water. 140 00:05:11,667 --> 00:05:13,167 We can't make the hummus when it's hot. 141 00:05:13,334 --> 00:05:15,167 - No. - But it's easier to purée when it's hot. 142 00:05:15,334 --> 00:05:16,901 Got it. 143 00:05:17,067 --> 00:05:18,601 And do we add more ingredients? 144 00:05:18,767 --> 00:05:22,200 We have tahini, salt, lemon salt, water, ice. 145 00:05:22,367 --> 00:05:23,467 Then we're done. 146 00:05:23,634 --> 00:05:25,100 We're gonna form it into our skewers. 147 00:05:25,267 --> 00:05:27,367 Now the key is to press it on there tight. 148 00:05:27,534 --> 00:05:29,567 Those little dents that he's doing, what that creates is 149 00:05:29,734 --> 00:05:32,300 those little ridges and you get the little crunchy bits to it. 150 00:05:32,467 --> 00:05:35,000 Get 'em really cold, pull them from the fridge, and then we go 151 00:05:35,167 --> 00:05:36,267 on to the charcoal. - Yes. 152 00:05:36,434 --> 00:05:38,067 Onion and tomato. And how long? 153 00:05:38,234 --> 00:05:39,366 Four minutes for one side, 154 00:05:39,367 --> 00:05:40,767 and then we're gonna flip it. Plus three minutes. 155 00:05:40,934 --> 00:05:42,300 Four minutes plus three minutes. 156 00:05:42,467 --> 00:05:43,701 Now we're gonna plate this up. 157 00:05:43,868 --> 00:05:46,067 This is my kind of pita. Nice and light. 158 00:05:46,234 --> 00:05:47,300 It gets chili pepper. 159 00:05:47,467 --> 00:05:48,868 Parsley, some onion. 160 00:05:49,033 --> 00:05:50,767 Cumin, pomegranate molasses. 161 00:05:50,934 --> 00:05:53,200 Dip that in the fat that comes out of the skewers. 162 00:05:53,367 --> 00:05:56,567 Hummus that we just made. Parsley, onion, our bread. 163 00:05:56,734 --> 00:05:58,367 Then we're gonna get our skewers. 164 00:05:58,534 --> 00:06:00,100 - French fries. - Gorgeous. 165 00:06:00,267 --> 00:06:01,667 And what about the Aleppo pepper? 166 00:06:01,834 --> 00:06:04,634 On top, just a little bit. That's all she wrote. 167 00:06:07,100 --> 00:06:09,567 You have so much big flavor going on in this. 168 00:06:09,734 --> 00:06:11,701 The meat is tender and juicy. 169 00:06:13,100 --> 00:06:14,567 Lamb has a little bit more funk. 170 00:06:14,734 --> 00:06:15,968 - It has a little extra flavor. - Right. 171 00:06:17,167 --> 00:06:21,200 Nice char on it. This Aleppo bread is delicious. 172 00:06:21,367 --> 00:06:23,267 Each bite that you get, you can get just the meat. 173 00:06:23,434 --> 00:06:25,000 You can do the fries into the hummus. 174 00:06:25,167 --> 00:06:26,968 The grilled onion, tomato. I mean, you just kinda pick. 175 00:06:27,133 --> 00:06:28,767 You wanna go raw. You wanna go grilled. 176 00:06:29,767 --> 00:06:31,000 Awesome. 177 00:06:31,167 --> 00:06:32,167 Kebab halabi? 178 00:06:32,334 --> 00:06:33,300 It's so good. 179 00:06:33,467 --> 00:06:34,667 Like, I've never had anything like this. 180 00:06:34,834 --> 00:06:36,132 The flavor's really nice. 181 00:06:36,133 --> 00:06:38,100 You can't just say, yeah, it's grilled meat or it's... 182 00:06:38,267 --> 00:06:39,534 It's hard to describe. 183 00:06:39,701 --> 00:06:41,901 Not something I would have put together, but it's amazing. 184 00:06:42,067 --> 00:06:43,567 Manoche, I need two vegetable chicken 185 00:06:43,734 --> 00:06:44,733 on the pita bread, please. 186 00:06:44,734 --> 00:06:46,300 You can't go wrong with anything you pick. 187 00:06:46,467 --> 00:06:47,367 Ten out of ten. 188 00:06:48,601 --> 00:06:50,667 I wish that I lived in this town. 189 00:06:50,834 --> 00:06:52,067 I'd be here every other day. 190 00:06:52,234 --> 00:06:54,767 - Fantastic job. - Thank you so much, Chef. 191 00:06:57,200 --> 00:07:00,567 Coming up, a big time barbecue truck in Tampa, Florida... 192 00:07:00,734 --> 00:07:02,400 That is a crown jewel. 193 00:07:02,567 --> 00:07:04,167 ...doubling down on their burgers... 194 00:07:04,334 --> 00:07:05,467 If you don't love these-- 195 00:07:05,634 --> 00:07:06,701 You don't belong in Flavortown. 196 00:07:06,868 --> 00:07:08,868 ...and creating a melted masterpiece. 197 00:07:09,033 --> 00:07:10,501 Lights out. 198 00:07:14,701 --> 00:07:16,567 2 ♪ 199 00:07:16,734 --> 00:07:18,267 Flavortown residents, 200 00:07:18,434 --> 00:07:20,400 I'm in Tampa, Florida, and this is a doozy. 201 00:07:20,567 --> 00:07:22,901 First, the chef I'm visiting was on "Triple G" with 202 00:07:23,067 --> 00:07:25,000 a bunch of "Triple D" OGs, doing something 203 00:07:25,167 --> 00:07:27,367 recognizing our veterans here in this great country. 204 00:07:27,534 --> 00:07:30,367 So, I come to Tampa, and I hear that this guy, he's not only 205 00:07:30,534 --> 00:07:31,767 got a barbecue background, 206 00:07:31,934 --> 00:07:33,667 but he has studied in France doing food. 207 00:07:33,834 --> 00:07:36,200 I mean, this guy has got a laundry list of education 208 00:07:36,367 --> 00:07:38,968 and awareness about food, about as long as this smoker. 209 00:07:39,133 --> 00:07:40,267 You ready? I'm hungry. 210 00:07:40,434 --> 00:07:41,868 This is Liberty Smokehouse. 211 00:07:43,367 --> 00:07:45,200 Loaded tots with brisket. 212 00:07:45,367 --> 00:07:47,100 I know this is the type of place that Guy's gonna love. 213 00:07:47,267 --> 00:07:49,000 It really is the best barbecue in Tampa. 214 00:07:49,167 --> 00:07:50,601 I got a half pound ribs. 215 00:07:50,767 --> 00:07:52,901 Chef Bryan is just the master at his craft. 216 00:07:53,067 --> 00:07:55,767 His level of passion and quality, it sets him apart. 217 00:07:55,934 --> 00:07:58,601 And Navy corpsman turned pitmaster, Bryan Jacobs, 218 00:07:58,767 --> 00:08:01,167 is bringing that above and beyond attitude 219 00:08:01,334 --> 00:08:04,501 to this 23-foot trailer that he fired up in memory 220 00:08:04,667 --> 00:08:06,300 of his military vet brother. 221 00:08:06,467 --> 00:08:08,000 I'm so sorry for the loss of your brother. 222 00:08:08,167 --> 00:08:11,000 Those of you that have served our country have been put through 223 00:08:11,167 --> 00:08:12,801 some of the most difficult situations. - Yeah. 224 00:08:12,968 --> 00:08:16,100 But to channel it all into food, what a great way to do it. 225 00:08:16,267 --> 00:08:17,500 What kind of barbecue is it? 226 00:08:17,501 --> 00:08:19,367 We're very much based on preservation barbecue. 227 00:08:19,534 --> 00:08:21,701 Do what you used to do before refrigeration. 228 00:08:21,868 --> 00:08:23,400 The simple basics are the best. 229 00:08:23,567 --> 00:08:25,701 - What are we cooking today? - Our Liberty koji burger. 230 00:08:25,868 --> 00:08:27,467 Got a koji burger for Ina? 231 00:08:27,634 --> 00:08:30,000 The burger has its own unique bun. 232 00:08:30,167 --> 00:08:32,467 He glazes it with his own butter. 233 00:08:32,634 --> 00:08:35,000 Your taste buds are like jumping for joy, man. 234 00:08:35,167 --> 00:08:37,267 This is the start of the koji aged brisket burger. 235 00:08:37,434 --> 00:08:39,767 Brisket trimmings, umami style based koji rice. 236 00:08:39,934 --> 00:08:42,467 The point of this is to create a dry age. 237 00:08:42,634 --> 00:08:45,100 It brings out the natural fermentation process. 238 00:08:45,267 --> 00:08:46,901 We let this sit up for about three to five days, 239 00:08:47,067 --> 00:08:49,968 wash it off, cut it, freeze it, and get it ready for the grind. 240 00:08:50,133 --> 00:08:51,100 This burger is actually done 241 00:08:51,267 --> 00:08:53,000 on an umami tallow Japanese milk bun. 242 00:08:53,167 --> 00:08:54,300 Made out of beef tallow? 243 00:08:54,467 --> 00:08:55,701 - Yes. - Tallow time. 244 00:08:55,868 --> 00:08:57,067 Fresh trimmings from our brisket. 245 00:08:57,234 --> 00:08:58,467 Garlic goes in. Onion. 246 00:08:58,634 --> 00:09:00,100 Peppercorn. Guajillos. 247 00:09:00,267 --> 00:09:01,667 - Bay leaves. - Thyme. 248 00:09:01,834 --> 00:09:03,200 Mexican oregano. Coriander. 249 00:09:03,367 --> 00:09:05,167 One of my favorite things on the smoker, actually. 250 00:09:05,334 --> 00:09:06,299 A whole pound of butter. 251 00:09:06,300 --> 00:09:07,801 This goes on the top shelf of the smoker. 252 00:09:07,968 --> 00:09:09,067 Let this cook down. 253 00:09:09,234 --> 00:09:10,334 - We'll strain it out? - Yep. 254 00:09:10,501 --> 00:09:12,467 This is going to be the fat that we're gonna use 255 00:09:12,634 --> 00:09:13,868 for the milk bread. - Yes. 256 00:09:14,033 --> 00:09:15,167 Flour. Tangzhong. 257 00:09:15,334 --> 00:09:16,666 - What is that? - The leavener. 258 00:09:16,667 --> 00:09:19,100 - Make it a little more squishy. - Way outside of my pay grade. 259 00:09:19,267 --> 00:09:21,501 Milk powder. Milk, yeast, and sugar. 260 00:09:21,667 --> 00:09:22,901 Egg inside here. 261 00:09:23,601 --> 00:09:26,868 Butter action, smoky tallow. Next, we're gonna add salt. 262 00:09:27,033 --> 00:09:28,767 - How long is it gonna rest? - 90 minutes. 263 00:09:28,934 --> 00:09:30,567 Pour 'em into rolls and then bake in about 264 00:09:30,734 --> 00:09:31,868 ten minutes at 375. 265 00:09:32,033 --> 00:09:33,066 Burger sauce-- 266 00:09:33,067 --> 00:09:35,701 mayo down, spicy brown mustard, a little ACV. 267 00:09:35,868 --> 00:09:37,367 - Mushroom powder. - Peppercorn. 268 00:09:37,534 --> 00:09:39,667 Granulated garlic. Smoked chili. 269 00:09:39,834 --> 00:09:41,567 Smoked paprika. Brown sugar. 270 00:09:41,734 --> 00:09:43,100 Salt. Worcestershire powder. 271 00:09:43,267 --> 00:09:45,067 - Is that horseradish? - It is horseradish. 272 00:09:45,234 --> 00:09:46,701 Now we're gonna make our smokehouse burger. 273 00:09:46,868 --> 00:09:47,968 Season with our love dust. 274 00:09:49,567 --> 00:09:50,868 Get a nice sear on them. 275 00:09:51,033 --> 00:09:53,968 Top them with havarti and sharp cheddar. 276 00:09:54,133 --> 00:09:56,167 - Milk bun time! - Those are gorgeous. 277 00:09:56,334 --> 00:09:58,501 Lots of sauce. Double patty. 278 00:09:58,667 --> 00:09:59,701 House made pickles. 279 00:09:59,868 --> 00:10:01,601 - Looks like mustard seeds. - It is. 280 00:10:01,767 --> 00:10:03,601 And just a regular sliced onion. 281 00:10:06,067 --> 00:10:07,467 Welcome to samurai barbecue. 282 00:10:10,267 --> 00:10:11,667 Oh, my God. 283 00:10:11,834 --> 00:10:15,267 There's so much umami, it's a steakhouse between buns. 284 00:10:16,701 --> 00:10:19,300 Thank goodness you put the raw onion and the pickle in there 285 00:10:19,467 --> 00:10:21,100 to give some respite, to give a little break. 286 00:10:21,267 --> 00:10:23,400 Love the pop of the mustard seed. 287 00:10:23,567 --> 00:10:25,300 Phenomenal milk toast bun. 288 00:10:26,968 --> 00:10:28,968 That is a crown jewel. 289 00:10:29,133 --> 00:10:30,167 If you don't love these-- 290 00:10:30,334 --> 00:10:31,367 You don't belong in Flavortown. 291 00:10:32,868 --> 00:10:34,367 - Tell you that. - We're revoking licenses. 292 00:10:36,167 --> 00:10:37,701 Smokehouse koji burger. 293 00:10:37,868 --> 00:10:40,367 The complexity of what he's doing is really unique. 294 00:10:40,534 --> 00:10:41,801 Charlie and I are longtime buddies. 295 00:10:41,968 --> 00:10:42,868 This is his daughter. 296 00:10:43,033 --> 00:10:45,501 The juice on this burger, insane. 297 00:10:45,667 --> 00:10:47,267 I got melts coming up, 30 seconds. 298 00:10:47,434 --> 00:10:49,167 Bryan is exceptionally disciplined. 299 00:10:49,334 --> 00:10:51,267 That military background really does show. 300 00:10:51,434 --> 00:10:54,200 You served, your brother served, your dad served. 301 00:10:54,367 --> 00:10:55,868 - Both grandparents. - Both grandparents served. 302 00:10:56,033 --> 00:10:56,901 All my uncles. 303 00:10:57,067 --> 00:10:58,467 He's just an all around great guy. 304 00:10:58,634 --> 00:11:02,701 The opportunity to get this burger and this knife to go is 305 00:11:02,868 --> 00:11:03,801 just amazing. 306 00:11:03,968 --> 00:11:05,667 And we'll be back after these messages. 307 00:11:05,834 --> 00:11:06,767 Start cleaning up. 308 00:11:08,501 --> 00:11:10,467 2 How many pounds of this, uh...? 309 00:11:10,634 --> 00:11:11,767 Close the door. Thank you. 310 00:11:11,934 --> 00:11:13,868 That was my own energy. 311 00:11:14,033 --> 00:11:15,100 Yeah, you know. 312 00:11:15,267 --> 00:11:16,267 Iit's the power of "Triple D." 313 00:11:17,767 --> 00:11:18,800 Welcome back. 314 00:11:18,801 --> 00:11:20,701 "Triple D" is hanging out in Tampa, Florida. 315 00:11:20,868 --> 00:11:23,267 Chef Bryan here, he's got the Liberty Smokehouse. 316 00:11:23,434 --> 00:11:25,868 You're not only a veteran, you love your food. 317 00:11:26,033 --> 00:11:28,000 I mean, you jump into this like you're a paratrooper. 318 00:11:28,167 --> 00:11:29,267 Texas melt for Ron. 319 00:11:29,434 --> 00:11:32,400 The Texas melt is straight barbecue. 320 00:11:32,567 --> 00:11:34,968 It's got pimento cheese, green tomatoes, 321 00:11:35,133 --> 00:11:37,367 jalapeño sausage in here. It's great. 322 00:11:37,534 --> 00:11:39,567 So we're gonna be making Texas jalapeño sausage. 323 00:11:39,734 --> 00:11:41,267 Sharp cheddar. Jalapeños. 324 00:11:41,434 --> 00:11:42,767 Salt. Pink salt. 325 00:11:42,934 --> 00:11:44,501 Milk powder. Mexican oregano. 326 00:11:44,667 --> 00:11:46,267 Black pepper. Cumin. 327 00:11:46,434 --> 00:11:47,567 - Mustard. - Ancho. 328 00:11:47,734 --> 00:11:49,100 Little cayenne. Coriander. 329 00:11:49,267 --> 00:11:50,868 - Onion powder, garlic powder. - Water. 330 00:11:51,033 --> 00:11:53,267 That's the mix that goes with this ground brisket. 331 00:11:53,434 --> 00:11:55,000 Let it sit up for at least six to eight hours. 332 00:11:55,167 --> 00:11:56,067 - Natural casing? - Yep. 333 00:11:56,234 --> 00:11:57,299 And are we gonna smoke these? 334 00:11:57,300 --> 00:11:58,701 Until internal temperature reaches 335 00:11:58,868 --> 00:12:00,200 150 degrees. 336 00:12:00,367 --> 00:12:02,601 When you say trim brisket, you mean it on prime. 337 00:12:02,767 --> 00:12:04,000 - On prime. - You're crazy. 338 00:12:04,167 --> 00:12:06,000 We are making mud-- the house demi. 339 00:12:06,167 --> 00:12:09,801 Black garlic, Worcestershire powder, brown sugar, salt. 340 00:12:09,968 --> 00:12:11,167 And it's powerful, it's potent. 341 00:12:11,334 --> 00:12:12,367 I could eat my tennis shoe, 342 00:12:12,534 --> 00:12:13,700 if you put that on there and smoke it. 343 00:12:13,701 --> 00:12:15,400 Now we're gonna get the actual brisket rub. 344 00:12:15,567 --> 00:12:16,567 - Another rub? - Yes. 345 00:12:16,734 --> 00:12:18,200 Black pepper. Worcestershire powder. 346 00:12:18,367 --> 00:12:19,601 Salt. Seasoned salt. 347 00:12:19,767 --> 00:12:21,467 Granulated garlic. Onion. 348 00:12:21,634 --> 00:12:23,267 Celery seed. Brown sugar. 349 00:12:23,434 --> 00:12:24,968 - Mushroom powder. - Seasoned brisket. 350 00:12:25,133 --> 00:12:26,300 - Kinda like salting the road. - Yep. 351 00:12:26,467 --> 00:12:28,000 24 hours, cold smoke to start. 352 00:12:28,167 --> 00:12:30,367 150 to 180 for about three, three and a half hours. 353 00:12:30,534 --> 00:12:32,367 Swaddle. Smoked tallow to the top. 354 00:12:32,534 --> 00:12:33,901 And then we hit right up to 200, 355 00:12:34,067 --> 00:12:36,267 until internal temperature of 180 degrees. 356 00:12:36,434 --> 00:12:37,868 - All right, what are we into? - Pimento cheese. 357 00:12:38,033 --> 00:12:39,767 - So mayonnaise. - Cream cheese. 358 00:12:39,934 --> 00:12:40,901 Grated vidalia onion. 359 00:12:41,067 --> 00:12:42,467 Worcestershire powder. Dijon. 360 00:12:42,634 --> 00:12:43,667 Smoked paprika. 361 00:12:43,834 --> 00:12:45,100 White vinegar. Pepper. 362 00:12:45,267 --> 00:12:46,701 Garlic. Sumac. 363 00:12:46,868 --> 00:12:48,300 - Got a nice little lemon-y bite. - Yeah. 364 00:12:48,467 --> 00:12:50,567 Mix this first, and then we're gonna drop in our cheeses. 365 00:12:50,734 --> 00:12:52,267 White cheddar. Monterey Jack. 366 00:12:52,434 --> 00:12:53,700 Grated cheddar. 367 00:12:53,701 --> 00:12:55,501 It's not pimento cheese if it doesn't have pimento in it. 368 00:12:55,667 --> 00:12:56,567 Right. 369 00:12:59,367 --> 00:13:01,467 Now we're gonna make our smokehouse Texas melt. 370 00:13:01,634 --> 00:13:03,000 - Brisket. - Look at it, just like 371 00:13:03,167 --> 00:13:04,501 a spring in Flavortown. 372 00:13:04,667 --> 00:13:05,801 Here's a little malting salt. 373 00:13:08,267 --> 00:13:09,667 God, brisket at a different level. 374 00:13:09,834 --> 00:13:12,100 - You're like a SEAL. - My dad was a SEAL. 375 00:13:12,267 --> 00:13:13,167 Sausage. 376 00:13:13,334 --> 00:13:14,467 You go straight to the flat top. 377 00:13:14,634 --> 00:13:15,767 Party with the havarti. 378 00:13:15,934 --> 00:13:17,667 And this is that garlic tallow. 379 00:13:17,834 --> 00:13:19,132 Bougie version of Alabama white. 380 00:13:19,133 --> 00:13:20,901 I was gonna say, that doesn't look like white Alabama sauce. 381 00:13:21,067 --> 00:13:23,901 Pimento cheese action here. Indian cowboy candy. 382 00:13:24,067 --> 00:13:26,267 - Garam masala jalapeño. - Yes. 383 00:13:26,434 --> 00:13:28,400 Sausage. Little green tomato action. 384 00:13:28,567 --> 00:13:29,767 Little pickle makes you tickle. 385 00:13:29,934 --> 00:13:32,400 - Just doesn't stop, folks. - Liberty Smokehouse brisket. 386 00:13:33,868 --> 00:13:35,767 Is anybody at home saying a prayer for me? 387 00:13:39,167 --> 00:13:42,868 That sausage is lights out. Nice snap of that casing. 388 00:13:43,033 --> 00:13:45,868 The cheese is just gooing out. Love all the jalapeño. 389 00:13:47,367 --> 00:13:48,467 Thank goodness you have a little bit 390 00:13:48,634 --> 00:13:50,067 of that green tomato in there. - Yeah. 391 00:13:50,234 --> 00:13:53,300 And then this little kiss of the garam masala jalapeño. 392 00:13:53,467 --> 00:13:55,567 Bring a bed, take a nap, repeat. 393 00:13:56,901 --> 00:13:58,767 Got some Texas melt. Enjoy, my brother. 394 00:13:58,934 --> 00:14:00,167 Man, this is done beautifully. 395 00:14:00,334 --> 00:14:03,968 Cooking brisket to that texture and still be moist. 396 00:14:04,133 --> 00:14:08,000 Dr. BBQ, probably one of the most highly regarded 397 00:14:08,167 --> 00:14:09,767 barbecue authorities in the country. 398 00:14:09,934 --> 00:14:11,167 That's competition brisket. 399 00:14:11,334 --> 00:14:13,367 Maybe even next level above that. 400 00:14:13,534 --> 00:14:15,467 Got a Liberty loaded wing. 401 00:14:15,634 --> 00:14:17,767 The way he's able to take regular ingredients 402 00:14:17,934 --> 00:14:19,667 and make something new and different 403 00:14:19,834 --> 00:14:21,167 goes to show what kind of chef he is. 404 00:14:21,334 --> 00:14:23,100 Come get a master class from this guy. 405 00:14:23,267 --> 00:14:24,501 He's been there and he's doing that. 406 00:14:25,901 --> 00:14:28,801 Up next, an Arkansas seafood market... 407 00:14:28,968 --> 00:14:30,667 Bentonville, you're welcome. 408 00:14:30,834 --> 00:14:32,467 ...cooking up fresh fish into sandwiches. 409 00:14:32,634 --> 00:14:34,567 I love the "Pirates of the Caribbean" sword 410 00:14:34,734 --> 00:14:35,666 you have there. 411 00:14:35,667 --> 00:14:38,100 And turning lobster into flavor bombs. 412 00:14:38,267 --> 00:14:39,567 Melts in your mouth. Well done, man. 413 00:14:39,734 --> 00:14:40,667 Appreciate it. 414 00:14:44,567 --> 00:14:46,968 2 ♪ 415 00:14:47,133 --> 00:14:48,901 All right, so I'm here to check out a seafood market. 416 00:14:49,067 --> 00:14:50,467 Well, it's not just a seafood market. 417 00:14:50,634 --> 00:14:51,567 It's a seafood wholesaler. 418 00:14:51,734 --> 00:14:52,900 And well, not just a wholesaler. 419 00:14:52,901 --> 00:14:54,767 They're also a restaurant, and they're doing volume. 420 00:14:54,934 --> 00:14:56,601 They're getting deliveries almost every day 421 00:14:56,767 --> 00:14:57,901 from all over the world. 422 00:14:58,067 --> 00:15:00,400 Shrimp and lobster and 20 different types of fish. 423 00:15:00,567 --> 00:15:01,701 I mean, going big. 424 00:15:01,868 --> 00:15:03,267 No, we're not in Southern California, 425 00:15:03,434 --> 00:15:05,067 and we're not running the eastern seaboard 426 00:15:05,234 --> 00:15:06,167 down to Florida. 427 00:15:06,334 --> 00:15:07,701 We're in Bentonville, Arkansas. 428 00:15:07,868 --> 00:15:09,968 This is Blu Fresh Fish Marketplace. 429 00:15:11,400 --> 00:15:13,200 Lobster roll for the patio. 430 00:15:13,367 --> 00:15:15,767 It really doesn't feel like you're in Northwest Arkansas 431 00:15:15,934 --> 00:15:18,067 eating this food. Feels like right off the shore. 432 00:15:18,234 --> 00:15:21,000 - Barbecue shrimp? - It's a very eclectic menu. 433 00:15:21,167 --> 00:15:23,100 You can get fried fish, you can get grilled fish, 434 00:15:23,267 --> 00:15:25,000 you can get sushi. It's great. 435 00:15:25,167 --> 00:15:27,200 And you're getting it from Barry Furuseth, 436 00:15:27,367 --> 00:15:29,901 who brought his fishmonger background from California 437 00:15:30,067 --> 00:15:34,000 to this all-service seafood spot he opened with his wife, Ali. 438 00:15:34,167 --> 00:15:36,701 You came to Arkansas and you just picked up with fish again. 439 00:15:36,868 --> 00:15:39,467 I had been selling fish since I was 20 years old. 440 00:15:39,634 --> 00:15:40,868 I said, you know what? I need to get back 441 00:15:41,033 --> 00:15:42,132 in the fish business. 442 00:15:42,133 --> 00:15:44,300 We'll bring in about 4,000 pounds of fish a week. 443 00:15:44,467 --> 00:15:45,400 A week? 444 00:15:45,567 --> 00:15:47,567 From Maine, British Columbia, Japan. 445 00:15:47,734 --> 00:15:48,968 What do you go through the most? 446 00:15:49,133 --> 00:15:51,667 - Salmon, tuna. - Grouper. 447 00:15:51,834 --> 00:15:54,100 - Blackened grouper sandwich. - I had the grouper sandwich. 448 00:15:54,267 --> 00:15:57,868 - All the ingredients are fresh. - It's huge and just delicious. 449 00:15:58,033 --> 00:15:59,868 We've got our filet out here, our grouper filet. 450 00:16:00,100 --> 00:16:01,801 I love the "Pirates of the Caribbean" sword 451 00:16:01,968 --> 00:16:02,968 you have there. 452 00:16:03,133 --> 00:16:04,767 Grouper's done. On to some slaw. 453 00:16:04,934 --> 00:16:07,868 We're gonna mix water, apple cider vinegar, 454 00:16:08,033 --> 00:16:09,300 honey, and sugar. 455 00:16:09,467 --> 00:16:10,601 Once we cool all this down, 456 00:16:10,767 --> 00:16:12,000 put it into our mayonnaise. 457 00:16:12,167 --> 00:16:14,467 - Lemon juice, salt, pepper. - Cabbage. 458 00:16:14,634 --> 00:16:16,000 Carrots, pineapples. 459 00:16:16,167 --> 00:16:18,167 We'll add the dressing, chill it in the cooler. 460 00:16:18,334 --> 00:16:19,366 So start it off in the morning, 461 00:16:19,367 --> 00:16:20,767 and it's ready to go by lunch? - Yep. 462 00:16:22,000 --> 00:16:24,300 A little sweet, a little sour. I dig it. 463 00:16:24,467 --> 00:16:26,767 - What are we on to next? - Roasted pepper aioli. 464 00:16:26,934 --> 00:16:28,567 Grill some fresh red peppers. 465 00:16:28,734 --> 00:16:30,367 We're gonna put 'em in the blender with the mayonnaise 466 00:16:30,534 --> 00:16:31,767 and the lemon juice. 467 00:16:31,934 --> 00:16:33,667 What's the blackening on this fish? 468 00:16:33,834 --> 00:16:37,767 Cayenne, salt, pepper, paprika, garlic powder, 469 00:16:37,934 --> 00:16:41,267 onion powder, rosemary, oregano, some thyme. 470 00:16:41,434 --> 00:16:44,467 We take our fresh grouper, blacken it on both sides, 471 00:16:44,634 --> 00:16:45,667 put it on the flat top. 472 00:16:45,834 --> 00:16:47,901 And you guys do hand cut fries? 473 00:16:48,067 --> 00:16:49,467 - Oh, yeah. - I'm hungry. 474 00:16:49,634 --> 00:16:52,868 Our fresh bread, sweet slaw, fresh Florida grouper, 475 00:16:53,033 --> 00:16:54,200 roasted pepper aioli sauce. 476 00:16:54,367 --> 00:16:55,267 And there, my friend, 477 00:16:55,434 --> 00:16:56,367 is a blackened grouper sandwich. 478 00:16:59,567 --> 00:17:00,868 Great blackening spice. 479 00:17:01,033 --> 00:17:02,200 Good little kiss of cayenne in there. 480 00:17:02,367 --> 00:17:03,467 - Yep. - Not too much. 481 00:17:03,634 --> 00:17:05,300 And it's nice and it's meaty. 482 00:17:07,701 --> 00:17:10,968 And the slaw with that sweetened apple cider vinegar 483 00:17:11,133 --> 00:17:13,100 isn't too sweet. Delicious, well done. 484 00:17:15,167 --> 00:17:17,100 We have a blackened grouper sandwich. 485 00:17:17,267 --> 00:17:20,267 The blackened grouper, the outside texture is perfect. 486 00:17:20,434 --> 00:17:22,000 You can really taste that it's fresh. 487 00:17:22,167 --> 00:17:24,167 The only problem with it is, if you come eat here 488 00:17:24,334 --> 00:17:25,567 and you go eat somewhere else, 489 00:17:25,734 --> 00:17:26,501 you know the difference. 490 00:17:26,667 --> 00:17:28,167 Fish tacos for Dylan. 491 00:17:28,334 --> 00:17:30,100 Blu is my family's favorite restaurant. 492 00:17:30,267 --> 00:17:31,601 You just really feel like you're at home. 493 00:17:31,767 --> 00:17:34,467 Ali and her family, they're just lovely people. 494 00:17:34,634 --> 00:17:36,267 - How many kids do you have? - We have six. 495 00:17:37,467 --> 00:17:39,567 - Children? - Six children. 496 00:17:39,734 --> 00:17:43,167 We have our kids and one of our grandchildren also working here. 497 00:17:43,334 --> 00:17:44,601 Three generations are doing fish. 498 00:17:44,767 --> 00:17:46,067 - Three generations. - Oh, yeah 499 00:17:46,234 --> 00:17:48,300 Here is your lobster ravioli. 500 00:17:48,467 --> 00:17:50,200 I had the lobster ravioli today. 501 00:17:50,367 --> 00:17:51,600 It is amazing. 502 00:17:51,601 --> 00:17:54,100 They do not skimp on the lobster that they put in there. 503 00:17:54,267 --> 00:17:56,167 Just knowing that the entire thing is made fresh 504 00:17:56,334 --> 00:17:57,501 sets it apart. 505 00:17:57,667 --> 00:17:59,968 - So live Maine lobsters flown in. - Yep. 506 00:18:00,200 --> 00:18:02,267 Tear off the tail, cut straight down the middle. 507 00:18:02,434 --> 00:18:05,367 It's got that nice meat. Just like that. 508 00:18:05,534 --> 00:18:06,801 Sorry about that. I get the-- on you? 509 00:18:06,968 --> 00:18:08,032 My dad used to say, 510 00:18:08,033 --> 00:18:10,100 "When you're in the boat, expect to get wet." 511 00:18:10,267 --> 00:18:12,000 We're not gonna cut it up too much 'cause we want nice, 512 00:18:12,167 --> 00:18:13,200 big pieces of lobster ravioli. 513 00:18:13,367 --> 00:18:14,767 And we wanna taste the texture, right? 514 00:18:14,934 --> 00:18:16,968 Now we're going to make our filling. 515 00:18:17,133 --> 00:18:19,868 Cream cheese, ricotta coming in there, Parmesan cheese, 516 00:18:20,033 --> 00:18:23,901 lemon juice, salt, nutmeg, sage, lobster base, 517 00:18:24,067 --> 00:18:25,233 some parsley. 518 00:18:25,234 --> 00:18:29,100 Blend all that and then lightly fold in the lobster. 519 00:18:29,267 --> 00:18:30,167 That's enough right there. 520 00:18:30,334 --> 00:18:31,367 You're gonna make the pasta also. 521 00:18:31,534 --> 00:18:32,467 That's correct. 522 00:18:32,634 --> 00:18:34,300 Triple A flour and we've got our eggs. 523 00:18:34,467 --> 00:18:36,000 A little bit of olive oil, salt. 524 00:18:36,167 --> 00:18:37,667 Mix it, rest it, and then sheet it. 525 00:18:37,834 --> 00:18:38,900 Yep. 526 00:18:38,901 --> 00:18:40,801 Now we are ready to build our lobster ravioli. 527 00:18:40,968 --> 00:18:42,032 Let's see it. 528 00:18:42,033 --> 00:18:43,801 Put a nice generous portion on there. 529 00:18:43,968 --> 00:18:46,300 We've got lobster already included with our filling, 530 00:18:46,467 --> 00:18:48,100 but we're gonna put a little bit more in there. 531 00:18:48,267 --> 00:18:49,767 A lot of bit more. I like that. 532 00:18:49,934 --> 00:18:51,767 We're gonna put a little bit of butter on the outside. 533 00:18:51,934 --> 00:18:55,267 - Put this over the top of it. - Painstaking process. 534 00:18:55,434 --> 00:18:56,901 What are you getting, three of these for an order? 535 00:18:57,067 --> 00:18:59,467 Yep-- you're probably gonna get half a lobster. 536 00:18:59,634 --> 00:19:00,567 - Phew. - Yeah. 537 00:19:00,734 --> 00:19:02,100 That's a heavy lobster ravioli. 538 00:19:02,267 --> 00:19:04,167 We're gonna cook these in salt water, 539 00:19:04,334 --> 00:19:05,667 but what's the sauce we're making with them? 540 00:19:05,834 --> 00:19:07,099 Vodka cream sauce. 541 00:19:07,100 --> 00:19:10,167 Olive oil, butter, onions going in, fresh chopped garlic, 542 00:19:10,334 --> 00:19:11,968 crushed tomatoes going in, vodka in here, 543 00:19:12,133 --> 00:19:14,000 which we're going to burn out the alcohol. 544 00:19:14,167 --> 00:19:16,467 He means it when he says vodka sauce. 545 00:19:16,634 --> 00:19:17,633 Lobster base. 546 00:19:17,634 --> 00:19:20,667 Salt, pepper, heavy cream, Parmesan cheese. 547 00:19:20,834 --> 00:19:22,200 Let this simmer for about 45 minutes. 548 00:19:22,367 --> 00:19:24,467 We'll grill the shrimp, plate it up. 549 00:19:24,634 --> 00:19:25,968 Pour a little of our vodka cream sauce 550 00:19:26,133 --> 00:19:27,000 over the top of that. 551 00:19:27,167 --> 00:19:29,067 Let's get our big ol' wild shrimp, 552 00:19:29,234 --> 00:19:31,767 some little microgreens, and you're ready to go. 553 00:19:37,200 --> 00:19:40,467 I could take about 400 of the wild-caught shrimp 554 00:19:40,634 --> 00:19:41,834 by themselves. 555 00:19:43,000 --> 00:19:45,467 If you're gonna go to all the effort to steam the whole 556 00:19:45,634 --> 00:19:47,100 lobster, you might as well 557 00:19:49,400 --> 00:19:51,367 make the commitment to making the pasta. 558 00:19:51,534 --> 00:19:53,868 There's a good amount of lobster texture in it. 559 00:19:54,033 --> 00:19:55,267 It's nice and creamy. 560 00:19:55,434 --> 00:19:57,000 Get a little kiss of that nutmeg. 561 00:19:59,167 --> 00:20:00,167 Melts in your mouth. 562 00:20:00,334 --> 00:20:02,367 The vodka cream sauce doesn't overpower, 563 00:20:02,534 --> 00:20:04,567 but the real surprise of the whole thing 564 00:20:04,734 --> 00:20:06,767 is that shrimp on top of it. Outstanding. 565 00:20:07,767 --> 00:20:09,367 Lobster ravioli one going out. 566 00:20:09,534 --> 00:20:11,100 You can really taste the lobster, and it really 567 00:20:11,267 --> 00:20:12,501 comes through in that ravioli. 568 00:20:12,667 --> 00:20:13,767 The sauce that they make-- 569 00:20:13,934 --> 00:20:14,967 - Always compliments it. - Always. 570 00:20:14,968 --> 00:20:16,267 But you can just count on the seafood. 571 00:20:16,434 --> 00:20:18,200 - Always. - Maine bake. 572 00:20:18,367 --> 00:20:19,501 Wow. 573 00:20:19,667 --> 00:20:21,267 I mean, you sit right in front of the lobster tank 574 00:20:21,434 --> 00:20:22,667 in the seafood cage. 575 00:20:22,834 --> 00:20:24,467 It's truly the best seafood ever. 576 00:20:24,634 --> 00:20:25,900 It's fantastic. 577 00:20:25,901 --> 00:20:28,167 Every time I have family or friends in town, 578 00:20:28,334 --> 00:20:29,667 this is the place I bring people. 579 00:20:29,834 --> 00:20:32,901 Being landlocked and being able to produce this, wow! 580 00:20:33,067 --> 00:20:34,167 - Well done, man. - Appreciate it. 581 00:20:34,334 --> 00:20:36,400 Bentonville, you're welcome. Thanks to Blu. 582 00:20:37,601 --> 00:20:40,300 So, was that another righteous road trip or what? 583 00:20:40,467 --> 00:20:41,700 But don't you worry. 584 00:20:41,701 --> 00:20:44,367 We got plenty more joints to find all over this country. 585 00:20:44,534 --> 00:20:46,200 I'll be looking for you next week on 586 00:20:46,367 --> 00:20:48,667 "Diners, Drive-Ins, and Dives." 587 00:20:48,834 --> 00:20:51,167 So, out of all the volume and all the chaos that goes 588 00:20:51,334 --> 00:20:53,367 in this place, we're gonna go and make individual raviolis? 589 00:20:53,534 --> 00:20:54,567 Yeah. 590 00:20:54,734 --> 00:20:55,667 You're a glutton for punishment. 591 00:20:56,901 --> 00:20:57,868 - Probably. - Huh? 592 00:20:58,033 --> 00:20:59,400 - Probably. - No, you resemble that.