1
00:00:01,167 --> 00:00:02,701
You know, people are
asking me all the time,
2
00:00:02,703 --> 00:00:04,269
"Hey, Guy, that one joint you
checked out in that one city
3
00:00:04,271 --> 00:00:06,338
when you were doing Triple-D,
how they doing?"
4
00:00:06,340 --> 00:00:08,207
You know, I don't know.
We should check it out.
5
00:00:10,510 --> 00:00:13,212
[Guy] Over the years,
I've seen and tasted it all.
6
00:00:13,214 --> 00:00:15,147
This is ridiculous dude.
7
00:00:15,149 --> 00:00:17,249
[Guy] But, it turns out,
it was only the beginning.
8
00:00:17,251 --> 00:00:19,385
'Cause Triple-D joints
have been blowing up
9
00:00:19,387 --> 00:00:21,954
and we're going back
to see what's cooking.
10
00:00:21,956 --> 00:00:23,722
Like, on this trip...
11
00:00:24,424 --> 00:00:25,457
We're fueling up...
12
00:00:25,459 --> 00:00:27,593
Look at you eating my food.
13
00:00:27,595 --> 00:00:29,862
On a few Flavortown favorites.
14
00:00:29,864 --> 00:00:31,230
It's not that bad.
15
00:00:31,232 --> 00:00:33,732
Like these fried up frog legs
in Lansing.
16
00:00:33,734 --> 00:00:35,034
Two frog leg dinners up.
17
00:00:35,036 --> 00:00:38,437
♪ Bring on the gizzards ♪
18
00:00:38,439 --> 00:00:40,439
♪ Give me one, two, or three ♪
19
00:00:40,441 --> 00:00:42,541
[Guy laughs]
20
00:00:42,543 --> 00:00:45,277
[Guy] These loaded French
fries in Franklin, Tennessee.
21
00:00:45,279 --> 00:00:46,612
Here we go. Mmm.
22
00:00:46,614 --> 00:00:47,479
Chef, awesome job.
23
00:00:47,481 --> 00:00:48,714
Y'all enjoy.
24
00:00:48,716 --> 00:00:50,449
[Guy] And in Nashville...
25
00:00:50,451 --> 00:00:53,218
It's just like you're at home
but with better food. [laughs]
26
00:00:53,220 --> 00:00:55,187
[Guy]
This Jamaican-inspired fish...
27
00:00:55,189 --> 00:00:57,122
- Is it good?
- Good is an understatement.
28
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[Guy] And oxtail...
29
00:00:57,958 --> 00:00:59,958
Oh, you know
I'm an oxtail junkie.
30
00:00:59,960 --> 00:01:02,728
[Guy] That's better than
you can get on the island.
31
00:01:02,730 --> 00:01:06,331
- I'm excited to go to Jamaica and try their version.
- [laughing] Okay.
32
00:01:06,333 --> 00:01:08,233
- I know she makes it the best.
- I know.
33
00:01:08,235 --> 00:01:13,272
[Guy] Familiar faces, new places
and more off the hook flavors.
34
00:01:13,274 --> 00:01:14,673
This is Triple-D Nation.
35
00:01:21,114 --> 00:01:24,083
When you're in Nashville you
can take a short walk or a shuttle
36
00:01:24,085 --> 00:01:27,786
north to the downtown area
to this place.
37
00:01:27,788 --> 00:01:31,256
Nashville Farmers' Market. They've
got everything you'd expect to find.
38
00:01:31,258 --> 00:01:33,092
All the fruit
and vegetable stands,
39
00:01:33,094 --> 00:01:35,160
and then they've got the
flea markets on the weekends.
40
00:01:35,162 --> 00:01:37,262
And then, of course,
what do you expect?
41
00:01:37,864 --> 00:01:38,730
A Jamaican restaurant.
42
00:01:38,732 --> 00:01:40,732
- Legit?
- Real for deal, man.
43
00:01:40,734 --> 00:01:43,168
[Guy]
And since I was here in 2010,
44
00:01:43,170 --> 00:01:46,472
loyal fans have grown to count
on this place still being here.
45
00:01:46,474 --> 00:01:48,640
This is Jamaicaway.
46
00:01:53,413 --> 00:01:56,315
Curried chicken, rice,
and peas and collards.
47
00:01:56,317 --> 00:01:59,184
This is some of the best
Jamaican food that I've ever had.
48
00:01:59,186 --> 00:02:01,920
[man] This has been one of
my favorite spots in Nashville.
49
00:02:01,922 --> 00:02:03,889
I quickly realized exactly why
it was on the show.
50
00:02:03,891 --> 00:02:04,990
It's amazing.
51
00:02:04,992 --> 00:02:07,326
[woman] This food
is authentic Jamaican
52
00:02:07,328 --> 00:02:09,428
with all the spices,
and seasoning,
53
00:02:09,430 --> 00:02:12,231
and everything that we love
about our culture.
54
00:02:13,299 --> 00:02:15,134
[Guy] That's thanks
to Ouida Bradshaw,
55
00:02:15,136 --> 00:02:17,236
who stepped away
from the classroom
56
00:02:17,238 --> 00:02:20,973
so she could school the people of
Nashville on true Jamaican cuisine.
57
00:02:20,975 --> 00:02:24,843
I was always a teacher but I decided
to do what I was passionate about.
58
00:02:24,845 --> 00:02:26,512
Yay. [laughs]
59
00:02:26,514 --> 00:02:28,647
Does it seem like ten years ago?
60
00:02:28,649 --> 00:02:31,416
It doesn't.
It went by so quickly.
61
00:02:31,418 --> 00:02:33,485
I got to be honest with you.
You don't look a day different.
62
00:02:33,487 --> 00:02:37,689
-How old are you?
-I'm gonna be 54. I'm 53 right now.
63
00:02:37,691 --> 00:02:39,525
[record scratch]
64
00:02:39,527 --> 00:02:43,829
I think it has a lot to do with
what you eat, what you drink.
65
00:02:43,831 --> 00:02:47,132
- A lot of rest.
- Oh, well, that's why I look 400.
66
00:02:47,134 --> 00:02:49,635
I'm not eating enough
Jamaican food is the problem.
67
00:02:49,637 --> 00:02:52,404
- You look fantastic.
- Thank you so very much, and so do you.
68
00:02:52,406 --> 00:02:55,207
Seeing her on Food Network, it
was like, "That's Miss Ouida on TV,
69
00:02:55,209 --> 00:02:57,776
and she really
took Guy to Flavortown."
70
00:02:57,778 --> 00:03:00,212
- That brings us to salted cod.
- Mmm-hmm.
71
00:03:00,214 --> 00:03:02,948
- Give us the desalting.
- We're gonna pour some hot, hot water.
72
00:03:02,950 --> 00:03:05,784
- Now, how long will this sit here and...
- About two hours.
73
00:03:05,786 --> 00:03:06,952
So, how do you know
when it's ready?
74
00:03:06,954 --> 00:03:08,720
Because it's falling
easily apart.
75
00:03:08,722 --> 00:03:11,023
-[Guy] So, this is all ready? Now we'll go cook it up?
-[Ouida] Yes.
76
00:03:11,025 --> 00:03:12,391
[Ouida] The first thing
we're gonna do,
77
00:03:12,393 --> 00:03:14,026
- we're gonna have a nice, hot skillet.
- Okay.
78
00:03:14,028 --> 00:03:15,694
[Ouida] And then I'm gonna add
some cooking oil to it.
79
00:03:15,696 --> 00:03:19,364
- Add garlic. This is thyme.
- Jamaican thyme. Whoa.
80
00:03:20,733 --> 00:03:22,134
I wasn't hiding behind her.
81
00:03:22,201 --> 00:03:24,236
- Yes, you were.
- I was just making sure I had a perspective on it.
82
00:03:24,238 --> 00:03:27,472
- Shredded onion.
- Onion. The thyme is just coming out, big time.
83
00:03:27,474 --> 00:03:29,575
[Ouida] Green peppers,
yellow bell peppers,
84
00:03:29,577 --> 00:03:30,976
red peppers, some green onions.
85
00:03:30,978 --> 00:03:32,211
Stir it all in.
86
00:03:32,213 --> 00:03:34,479
What I'm going to do now
is to add my cod fish.
87
00:03:34,481 --> 00:03:38,717
A little black pepper,
paprika, and then ackee.
88
00:03:38,719 --> 00:03:41,720
- Looks interesting.
- Bon appetit.
89
00:03:41,722 --> 00:03:45,524
Mmm. You get the tangy,
brininess and saltiness of the fish.
90
00:03:45,526 --> 00:03:50,195
Mmm, all that great vegetable
flavor, slam it with some thyme.
91
00:03:50,197 --> 00:03:52,130
I see how it all comes together.
92
00:03:52,132 --> 00:03:55,300
- I'm excited to go to Jamaica and try their version.
- [laughing] Okay.
93
00:03:55,302 --> 00:03:57,236
- I know she makes it the best.
- I know.
94
00:03:57,238 --> 00:04:00,005
- Ackee and saltfish.
- [woman] It's amazing.
95
00:04:00,007 --> 00:04:04,409
This is a great representation
of our culture and our country.
96
00:04:04,411 --> 00:04:06,245
So, still at
the Farmers' Market.
97
00:04:06,247 --> 00:04:08,547
- Still at the Farmers' Market.
- Still doing the greatest hits.
98
00:04:08,549 --> 00:04:10,349
- We are.
- Scratch-made food.
99
00:04:10,351 --> 00:04:11,783
Oh, my goodness, yes.
100
00:04:11,785 --> 00:04:14,086
- So, let me get the rundown here.
- Okay.
101
00:04:14,088 --> 00:04:18,423
We have barbecue chicken, barbecue
spare ribs, mango chutney fried chicken.
102
00:04:18,425 --> 00:04:19,758
All right, let's try the oxtail.
103
00:04:19,760 --> 00:04:21,159
That's the biggest seller
104
00:04:21,161 --> 00:04:22,828
- in our restaurant right now.
- You know I'm an oxtail junkie.
105
00:04:22,830 --> 00:04:25,030
- Are you?
- Oh, oxtail...
106
00:04:25,032 --> 00:04:28,333
[Ouida] We use cow's tail. It
takes a longer time to cook it
107
00:04:28,335 --> 00:04:30,302
but we think
that it has a lot more flavor.
108
00:04:30,304 --> 00:04:32,237
We're gonna go ahead
and make our marinade.
109
00:04:32,239 --> 00:04:35,907
First thing we're gonna add
is thyme, onions and garlic,
110
00:04:35,909 --> 00:04:39,711
scallion, all spice, water.
111
00:04:43,683 --> 00:04:47,853
We're gonna pour it in
to our oxtail that is boiling.
112
00:04:47,855 --> 00:04:50,989
I'm gonna add some browning
to give this some color.
113
00:04:50,991 --> 00:04:52,824
I'm just gonna
stir it a little bit.
114
00:04:52,826 --> 00:04:55,627
Paprika and then
season with salt.
115
00:04:55,629 --> 00:04:58,997
So, we're gonna allow this to
cook for the next two to three hours,
116
00:04:58,999 --> 00:05:03,101
and then we are going to use
some of the broth to make our sauce.
117
00:05:03,103 --> 00:05:08,974
Add some corn starch to it to
thicken it, a little sugar, ketchup,
118
00:05:08,976 --> 00:05:11,310
and we also put
some black pepper in it.
119
00:05:12,445 --> 00:05:14,012
We all done.
120
00:05:14,014 --> 00:05:18,016
Rice and peas, and we're
gonna add our plantains,
121
00:05:18,018 --> 00:05:20,419
and we're gonna add
our oxtails to the plate.
122
00:05:22,121 --> 00:05:25,023
Here is our plated oxtail.
123
00:05:26,192 --> 00:05:28,260
- Oh.
- Is it good?
124
00:05:28,262 --> 00:05:31,263
Good is an understatement. I
mean, there's so much depth of flavor.
125
00:05:31,265 --> 00:05:35,567
There's still enough texture
inside of the oxtail
126
00:05:35,569 --> 00:05:37,402
that it's still
something to enjoy,
127
00:05:37,404 --> 00:05:39,571
and it's not just completely
falling off the bone.
128
00:05:40,807 --> 00:05:42,341
- It's outstanding.
- Thank you.
129
00:05:42,343 --> 00:05:45,210
Oxtails, rice and peas,
and cabbage.
130
00:05:45,212 --> 00:05:48,380
The oxtail is so good. The
meat just drips right off the bone
131
00:05:48,382 --> 00:05:50,048
and it is amazing.
132
00:05:50,050 --> 00:05:52,117
[woman] All the flavors
blend together,
133
00:05:52,119 --> 00:05:54,186
and it's like
music to your palate.
134
00:05:55,254 --> 00:05:56,788
Do you know what people ask me?
135
00:05:56,790 --> 00:05:59,324
"Does he really eat the food?
Why isn't he big and fat?"
136
00:05:59,326 --> 00:06:01,793
- [laughs] That's one of the number one...
- I'm telling you what...
137
00:06:01,795 --> 00:06:04,529
And look at you
actually eating my food.
138
00:06:05,698 --> 00:06:07,032
[Guy]
And I'm not stopping here.
139
00:06:07,034 --> 00:06:08,166
That's nuts.
140
00:06:08,168 --> 00:06:09,935
[Guy]
There's plenty more to eat.
141
00:06:09,937 --> 00:06:12,304
I think God
put bones in the food
142
00:06:12,306 --> 00:06:14,005
to slow me down.
143
00:06:14,007 --> 00:06:14,773
[Guy] It was delicious.
144
00:06:14,775 --> 00:06:16,041
[Guy] Coming up...
145
00:06:20,246 --> 00:06:23,515
[Guy] It's been over a decade
since I met Ouida Bradshaw
146
00:06:23,517 --> 00:06:26,184
at her Jamaican joint
in Nashville, Tennessee.
147
00:06:26,186 --> 00:06:28,019
This is an excellent coconut,
by the way.
148
00:06:28,021 --> 00:06:30,522
Doesn't taste like the coconut
that comes out of the package.
149
00:06:30,524 --> 00:06:33,225
- It tastes fresh? Yeah?
- Oh, yeah. Tastes just like suntan lotion.
150
00:06:33,227 --> 00:06:34,459
[laughs]
151
00:06:34,461 --> 00:06:37,329
That's nuts. It's...
152
00:06:38,064 --> 00:06:39,664
Coconut ginger peanut brittle.
153
00:06:40,433 --> 00:06:43,735
- Drops. Coconut drops.
- Brittle.
154
00:06:43,737 --> 00:06:45,871
How's business? Tell me.
Give me the rundown.
155
00:06:45,873 --> 00:06:47,873
Business has been phenomenal.
156
00:06:47,875 --> 00:06:51,543
Your show had really
changed our course.
157
00:06:51,545 --> 00:06:55,213
I mean, all I tell people I do is shine the
light because you were already doing it.
158
00:06:55,215 --> 00:06:56,982
You had all that experience.
159
00:06:56,984 --> 00:06:59,184
Then you brought it to people
and really started serving it to 'em.
160
00:06:59,186 --> 00:07:04,256
When you walk in here it's just like you're
at home but with better food. [laughs]
161
00:07:04,258 --> 00:07:08,293
- What did you make me?
- Red snapper escovitch fish with the head on.
162
00:07:08,295 --> 00:07:10,829
That's exactly the way
I would expect you to do it.
163
00:07:10,831 --> 00:07:15,100
So, the first thing I'm gonna
do is add some season salt,
164
00:07:15,102 --> 00:07:19,671
black pepper, granulated
onion, granulated garlic.
165
00:07:19,673 --> 00:07:21,606
Gonna fry it on both sides.
166
00:07:23,509 --> 00:07:29,581
Some red peppers, green peppers,
onions, green onion, pimento seeds,
167
00:07:30,349 --> 00:07:36,988
thyme, some vinegar,
ketchup, garlic.
168
00:07:36,990 --> 00:07:43,228
Stir this all around. Little seasoning
salt, pepper, granulated onions,
169
00:07:43,230 --> 00:07:45,430
granulated garlic, sugar.
170
00:07:49,702 --> 00:07:55,907
Add some of this nice sauce to
it with peppers and vegetables.
171
00:07:55,909 --> 00:07:58,743
Red snapper escovitch fish.
172
00:08:00,446 --> 00:08:02,481
- It's delicious.
- I wish I could de-bone it for you.
173
00:08:02,483 --> 00:08:04,149
- See? You finding a bone.
- Mmm.
174
00:08:04,151 --> 00:08:08,053
-I think God put bones
in the food -Uh-huh.
175
00:08:08,055 --> 00:08:09,955
- To slow me down.
- [laughing] Okay.
176
00:08:09,957 --> 00:08:12,290
Otherwise, I'd dig in
just a little too fast.
177
00:08:12,292 --> 00:08:15,427
- Well, this is fantastic.
- Is it? Thank you so much.
178
00:08:15,429 --> 00:08:16,495
I mean, really delicious.
179
00:08:16,497 --> 00:08:19,397
- Red snapper escovitch.
- It's so good
180
00:08:19,399 --> 00:08:21,299
because of the flavors
and the spices on it.
181
00:08:21,301 --> 00:08:25,370
I mean, it was so spicy but
not hot. Just really well flavored.
182
00:08:25,372 --> 00:08:28,740
It's very fresh. I love all
of it. It's very delicious.
183
00:08:28,742 --> 00:08:32,110
If you want something flavorful
this is right up your alley.
184
00:08:32,112 --> 00:08:35,981
You give people this tour of
the islands without a passport.
185
00:08:35,983 --> 00:08:37,782
- Is that what I do?
- You know? I think so.
186
00:08:37,784 --> 00:08:39,150
- Okay.
- I think so.
187
00:08:39,152 --> 00:08:41,152
And then, going to see your
boys, they're doing the same thing,
188
00:08:41,154 --> 00:08:43,889
and they've picked up the ball
and are really running with it.
189
00:08:43,891 --> 00:08:47,025
Kamal and Rashean,
they started here with her,
190
00:08:47,027 --> 00:08:50,962
and they've taken that baton
to form their own restaurant.
191
00:08:50,964 --> 00:08:52,297
They have a great relationship,
192
00:08:52,299 --> 00:08:55,033
they work really hard,
their food's legit.
193
00:08:55,035 --> 00:08:56,535
- You did a good job with them.
- Thank you.
194
00:08:56,537 --> 00:08:58,136
So happy to see you.
So proud of you.
195
00:08:58,138 --> 00:09:00,505
A, still look like
a million bucks.
196
00:09:00,507 --> 00:09:03,041
- B, still doing what you've done great.
- Yeah.
197
00:09:03,043 --> 00:09:05,243
I won't make it ten years
until I come see you again.
198
00:09:05,245 --> 00:09:06,444
- You promise?
- I promise.
199
00:09:08,180 --> 00:09:09,214
[Guy] Up next...
200
00:09:09,216 --> 00:09:11,049
You nailed it. Way to go.
201
00:09:11,051 --> 00:09:14,519
[Guy] We're heading down to Franklin,
Tennessee for Southern staples...
202
00:09:14,521 --> 00:09:16,488
The pickles are the only thing
that are gonna save your life.
203
00:09:16,490 --> 00:09:17,589
[Guy] With a spin.
204
00:09:17,591 --> 00:09:19,224
There is so much flavor
coming out of this.
205
00:09:19,226 --> 00:09:20,325
I just love 'em.
206
00:09:26,299 --> 00:09:29,100
So, I'm about 15 minutes south
of downtown Nashville.
207
00:09:29,102 --> 00:09:32,737
But, more importantly, I'm only,
like, an hour north of Lynchburg.
208
00:09:32,739 --> 00:09:36,274
You know, the home of the world
famous Jack Daniel's Distillery?
209
00:09:36,276 --> 00:09:40,111
Come on. Anyhow, I'm in
Franklin to check out a joint
210
00:09:40,113 --> 00:09:43,081
that's been recommend to me by
the people in the know, you know?
211
00:09:43,083 --> 00:09:48,119
And boy, did they know,
because since I was there in 2013,
212
00:09:48,121 --> 00:09:53,024
this small town hotspot has become
a destination in other small towns.
213
00:09:53,292 --> 00:09:55,093
This is 55 South.
214
00:10:00,800 --> 00:10:02,467
NOLA Cheesesteak to table 11.
215
00:10:02,469 --> 00:10:06,104
55 South is top notch,
great food, great people.
216
00:10:06,106 --> 00:10:08,173
[man] 55 South has been
a favorite of ours
217
00:10:08,175 --> 00:10:11,076
since there was a 55 South.
218
00:10:11,078 --> 00:10:12,777
[man 2] When Guy
came around for the show
219
00:10:12,779 --> 00:10:15,380
it was all the talk of the town.
220
00:10:15,382 --> 00:10:18,817
[Guy] And this place is still a topic of
conversation because of chef and owner,
221
00:10:18,819 --> 00:10:22,020
Jason McConnell's,
twist on Southern comfort.
222
00:10:22,722 --> 00:10:24,322
Chicken and salted jambalaya.
223
00:10:24,324 --> 00:10:26,324
It's kind of a celebration
of all Southern foods here.
224
00:10:26,326 --> 00:10:29,094
I really like the jambalaya.
It's very tasty.
225
00:10:29,096 --> 00:10:32,130
The barbecue chicken nachos
are really good.
226
00:10:32,132 --> 00:10:36,201
Of course, Nashville's famous
for their hot chicken. It is delicious.
227
00:10:36,203 --> 00:10:39,704
- What are we gonna make first?
- We are going to make hot chicken marinade.
228
00:10:39,706 --> 00:10:41,539
- Marinade.
- Got a little twang in you.
229
00:10:41,541 --> 00:10:43,375
- I'm throwing twang in it.
- You're doing good.
230
00:10:43,377 --> 00:10:45,610
You got paprika.
It's the base.
231
00:10:45,612 --> 00:10:51,082
- We've got salt, black pepper, Louisiana hot sauce, cayenne.
- [whistles]
232
00:10:51,084 --> 00:10:56,187
Granulated garlic, little oil. You
want to get this, kind of, going.
233
00:10:56,189 --> 00:10:59,257
-Got a little bit of water. This is paste.
-This is spackle.
234
00:11:01,394 --> 00:11:04,229
- Look at that look.
- It's not that bad.
235
00:11:04,231 --> 00:11:05,230
[record scratch]
236
00:11:05,232 --> 00:11:06,831
[tape rewinding]
237
00:11:06,833 --> 00:11:08,433
[croaks] Awesome.
238
00:11:08,435 --> 00:11:11,436
We'll put the chicken in this.
Just gonna get the baste on it.
239
00:11:11,438 --> 00:11:14,506
- And how long would you really like to let this marinade?
- A couple of days.
240
00:11:14,508 --> 00:11:16,107
Now we're gonna make the dredge.
241
00:11:16,109 --> 00:11:17,942
Kind of an all-purpose
Cajun dredge.
242
00:11:21,480 --> 00:11:23,648
- We got the whole.
- Got the whole.
243
00:11:23,650 --> 00:11:26,251
[Jason]
We're just gonna lay that in.
244
00:11:26,253 --> 00:11:28,386
- So, we're gonna do a little white bread.
- White bread.
245
00:11:28,388 --> 00:11:30,388
- Little mayo. Two pieces.
- Two?
246
00:11:30,390 --> 00:11:32,390
I'm not gonna fit
in my swimsuit.
247
00:11:35,161 --> 00:11:39,230
This is a key component.
You got to have lots of pickles.
248
00:11:39,232 --> 00:11:41,332
And always, you know,
you got to give it the...
249
00:11:42,435 --> 00:11:45,236
That's a lot more than I
bargained for. Here we go.
250
00:11:48,941 --> 00:11:50,075
It's hot.
251
00:11:52,178 --> 00:11:55,113
The chicken is super tender.
There's great crunch,
252
00:11:55,115 --> 00:11:56,247
nice texture
on the outside of it.
253
00:11:56,249 --> 00:11:57,949
Not overly done with batter.
254
00:11:57,951 --> 00:12:00,318
The pickles are the only thing
that are gonna save your life.
255
00:12:00,320 --> 00:12:02,487
Mmm. Chef, awesome job.
256
00:12:02,489 --> 00:12:06,324
- Hot chicken in the window.
- They have, you know, the Nashville fried chicken,
257
00:12:06,326 --> 00:12:08,727
but there's a lot more
on the menu.
258
00:12:08,729 --> 00:12:10,228
It's kind of got
a little bit of everything.
259
00:12:10,230 --> 00:12:12,030
You've got crab fries to P11.
260
00:12:12,032 --> 00:12:16,868
Crab fries. Delicious, tender, fresh crab
and, of course, who doesn't love fries?
261
00:12:16,870 --> 00:12:19,337
Everyone likes loaded fries
and so I wanted to do
262
00:12:19,339 --> 00:12:21,306
just my kind of spin
on what that is.
263
00:12:21,308 --> 00:12:25,777
First, we deep fry our fries and toss 'em
with some house-made chargrilled butter.
264
00:12:25,779 --> 00:12:30,949
Chargrilled butter is melted butter,
Worcestershire, minced garlic,
265
00:12:30,951 --> 00:12:35,086
lemon juice, hot sauce, salt,
water, and a little bit of liquid smoke.
266
00:12:35,088 --> 00:12:36,688
And then, once the fries
are coated with the butter
267
00:12:36,690 --> 00:12:39,124
we top 'em with our
chargrilled cheese.
268
00:12:39,126 --> 00:12:43,094
And that chargrilled cheese
consists of parmesan, mozzarella,
269
00:12:43,096 --> 00:12:44,696
granulated garlic and parsley.
270
00:12:47,266 --> 00:12:49,100
And then we top 'em
with our fresh crab.
271
00:12:49,102 --> 00:12:53,371
And then last, we finish with our
crab mayo, which consists of mayo,
272
00:12:53,373 --> 00:12:58,276
hot sauce, lemon juice, Old Bay
seasoning, honey, onion, and parsley.
273
00:13:00,246 --> 00:13:02,380
And finally, it's just
layering everything in.
274
00:13:03,482 --> 00:13:05,116
And these are our crab fries.
275
00:13:05,118 --> 00:13:06,985
Crab fries over here.
276
00:13:06,987 --> 00:13:09,754
There is so much flavor
coming out of this. I just love 'em.
277
00:13:09,756 --> 00:13:12,223
[man] I know they're built
as an appetizer,
278
00:13:12,225 --> 00:13:16,995
but that would be an
entree item on anybody's list.
279
00:13:17,963 --> 00:13:19,864
We're seafood-heavy
in the restaurants
280
00:13:19,866 --> 00:13:21,733
and I like very intense flavors.
281
00:13:21,735 --> 00:13:23,034
What are you having?
282
00:13:23,036 --> 00:13:25,103
- I know they're shrimp, but shrimp what?
- Shrimp in a bag.
283
00:13:25,105 --> 00:13:26,704
- Shrimp in a bag.
- Mmm-hmm.
284
00:13:26,706 --> 00:13:29,207
-So, what does it taste? Spicy?
-It's spicy,
285
00:13:29,209 --> 00:13:32,143
but it's just got this
really awesome flavor.
286
00:13:32,145 --> 00:13:34,279
For shrimp in the bag we
start off with Cajun butter,
287
00:13:34,281 --> 00:13:39,217
which is melted butter, water,
hot sauce, chopped garlic,
288
00:13:39,219 --> 00:13:42,153
Old Bay seasoning,
some blackening seasoning,
289
00:13:42,155 --> 00:13:45,023
and a little bit of corn starch
slurry to thicken it all up.
290
00:13:45,025 --> 00:13:47,358
Then we boil our
easy-peel Gulf shrimp.
291
00:13:47,360 --> 00:13:51,496
Then we add our Cajun butter, kind of
let those poach and saute in that sauce,
292
00:13:51,498 --> 00:13:55,033
and transfer that to a
heat-safe bag, put it in a bowl,
293
00:13:55,035 --> 00:13:56,568
and send it to the table.
294
00:13:56,570 --> 00:13:58,603
Bag of shrimp to B16.
295
00:13:58,605 --> 00:14:03,441
I had the shrimp in a bag, and
it is full of garlic, full of butter.
296
00:14:03,443 --> 00:14:08,179
It is all the great things that you would
absolutely want in the messiest meal.
297
00:14:08,181 --> 00:14:11,382
Rip it open and go after it. It
is such a novel way to have it
298
00:14:11,384 --> 00:14:13,251
that you got to give it a go.
299
00:14:13,253 --> 00:14:17,188
The best part is dipping the
French bread into this sauce.
300
00:14:17,190 --> 00:14:19,157
- Mmm-hmm. Mmm-hmm.
- It's the best.
301
00:14:19,159 --> 00:14:24,062
For Guy to come in and really
see a local neighborhood favorite
302
00:14:24,064 --> 00:14:26,097
down in Franklin
was really exciting.
303
00:14:26,099 --> 00:14:31,002
55 South has always been busy,
but after it was on Triple-D it was crazy.
304
00:14:31,004 --> 00:14:34,105
We thought we couldn't do anymore
business, but we found out otherwise
305
00:14:34,107 --> 00:14:37,141
and we've just grown
exponentially since then.
306
00:14:37,143 --> 00:14:38,643
Right now, we have
three locations.
307
00:14:38,645 --> 00:14:41,045
Franklin has been open
for quite a while,
308
00:14:41,047 --> 00:14:44,082
and we opened up Brentwood and then,
a year later, opened up in Spring Hill.
309
00:14:44,084 --> 00:14:47,485
I'm grateful for the three
locations sharing the love.
310
00:14:48,220 --> 00:14:50,088
I mean,
Franklin is not on the path,
311
00:14:50,090 --> 00:14:52,991
so how did Triple-D
find Franklin
312
00:14:52,993 --> 00:14:54,926
and find 55 South to begin with?
313
00:14:54,928 --> 00:14:56,227
You're amazing.
314
00:14:58,163 --> 00:14:59,163
[Guy] Coming up in Detroit...
315
00:14:59,165 --> 00:15:01,065
Wait, wait, wait, wait, Hank.
316
00:15:01,067 --> 00:15:03,368
[Guy] Who says you never
get a second chance...
317
00:15:03,370 --> 00:15:05,069
Nobody would give me a job.
318
00:15:05,071 --> 00:15:06,905
[Guy]
To make a first impression?
319
00:15:06,907 --> 00:15:09,140
That's getting... ah. Mmm.
320
00:15:09,142 --> 00:15:10,441
Chicken tender meal up.
321
00:15:10,443 --> 00:15:11,476
Only thing this needs
322
00:15:11,478 --> 00:15:13,077
is a picnic basket
and a blanket.
323
00:15:16,348 --> 00:15:18,216
[Guy] I'm here at
East Lansing, Michigan.
324
00:15:18,218 --> 00:15:19,117
Man, I haven't
been here in a while.
325
00:15:19,119 --> 00:15:21,886
Not since 2017.
326
00:15:21,888 --> 00:15:24,789
I'm here to check out a joint
that's frying gizzards, chicken wings,
327
00:15:24,791 --> 00:15:25,756
and anything else you want.
328
00:15:25,758 --> 00:15:27,358
- Do you know what the gizzard is?
- Yeah.
329
00:15:27,360 --> 00:15:29,327
- What is it?
- It's, like, the second part of the throat,
330
00:15:29,329 --> 00:15:31,329
- if I'm not mistaken.
- Mmm. Yeah.
331
00:15:32,898 --> 00:15:35,166
[Guy] And who knows what
they're frying up these days?
332
00:15:35,168 --> 00:15:37,835
You see, their motto is,
"You buy, we fry."
333
00:15:37,837 --> 00:15:39,170
This is Eastside Market.
334
00:15:45,077 --> 00:15:46,544
Two catfish dinners up.
335
00:15:46,546 --> 00:15:49,180
Eastside Fish Fry is one of
the great places in Lansing.
336
00:15:49,182 --> 00:15:50,181
The options are endless.
337
00:15:50,183 --> 00:15:51,849
Chicken tender meal up.
338
00:15:51,851 --> 00:15:55,086
Frog legs, alligator. All
kinds of fried love going on.
339
00:15:55,088 --> 00:15:57,989
[man] When I watched Triple-D the
first time and saw Eastside Fish Fry
340
00:15:57,991 --> 00:15:59,490
I was very proud of Henry Meyer.
341
00:15:59,492 --> 00:16:01,092
Guys, looking real good.
342
00:16:01,094 --> 00:16:04,862
Who just happens to be one of my former
students flourishing in the community.
343
00:16:04,864 --> 00:16:07,532
I got out of prison
about five years ago.
344
00:16:07,534 --> 00:16:08,866
You come out and
345
00:16:08,868 --> 00:16:10,501
there's not a lot of people
that want to give you a job.
346
00:16:10,503 --> 00:16:12,236
There's not a lot of people
that want to give you
347
00:16:12,238 --> 00:16:13,571
- an opportunity.
- Nobody would give me a job.
348
00:16:13,573 --> 00:16:15,373
[Guy] But Henry Meyer
got a second chance
349
00:16:15,375 --> 00:16:19,310
when he turned his parent's commercial
space into a fish market and restaurant.
350
00:16:20,212 --> 00:16:21,179
So, who taught you how to cook?
351
00:16:21,181 --> 00:16:22,213
I learned a lot in prison.
352
00:16:22,215 --> 00:16:23,948
- Did you work in the kitchen?
- Yeah.
353
00:16:23,950 --> 00:16:25,917
I got your six-wing dinner.
354
00:16:25,919 --> 00:16:28,219
I'm such a diehard chicken
wing fan when I come here.
355
00:16:28,221 --> 00:16:29,454
They're absolutely yummy.
356
00:16:29,456 --> 00:16:31,422
What are we making first, buddy?
357
00:16:31,424 --> 00:16:33,691
We're making our house
seasoning. Lemon and pepper blend,
358
00:16:33,693 --> 00:16:35,126
- a lemon peel.
- Okay.
359
00:16:35,128 --> 00:16:37,795
- Black pepper, garlic powder.
- Got it.
360
00:16:37,797 --> 00:16:40,231
Okay, so this is our dry
batter that we're gonna use.
361
00:16:40,233 --> 00:16:43,001
Next up, we're gonna make
marinade for our wings.
362
00:16:43,003 --> 00:16:45,937
-Some of this house
seasoning, seasoned salt, -Got it.
363
00:16:45,939 --> 00:16:47,271
- Old Bay.
- Old Bay on the wings?
364
00:16:47,273 --> 00:16:49,374
Old Bay on the wings, yep.
365
00:16:49,376 --> 00:16:52,010
We're gonna shake it up, and then
we're gonna bring our whole case of wings.
366
00:16:52,012 --> 00:16:53,344
[Guy] And you're leaving them
all connected?
367
00:16:53,346 --> 00:16:55,113
That's what everybody likes,
our whole wings.
368
00:16:55,115 --> 00:16:58,349
- And how long is this gonna sit on here?
- At least 24 hours
369
00:16:58,351 --> 00:17:00,918
- but usually 48.
- And you're going through how many?
370
00:17:00,920 --> 00:17:02,687
About 2,500 wings a day.
371
00:17:02,689 --> 00:17:05,256
We're probably selling
3,500 chicken wings a day,
372
00:17:05,258 --> 00:17:08,426
so we've upped it, probably,
at least 1,000 since Guy came.
373
00:17:08,428 --> 00:17:10,728
Chicken king over here.
I got to get you your own
374
00:17:10,730 --> 00:17:12,864
chicken emporium helmet
or something.
375
00:17:12,866 --> 00:17:15,767
Next step, we're gonna make
our house chicken flour.
376
00:17:15,769 --> 00:17:17,435
- High gluten flour.
- Good.
377
00:17:17,437 --> 00:17:19,504
- Then we'll go with our special chicken fry.
- Got it.
378
00:17:19,506 --> 00:17:21,506
- Seasoning salt.
- The Old Bay again.
379
00:17:21,508 --> 00:17:23,307
Old Bay, yep.
House seasoning here,
380
00:17:23,309 --> 00:17:25,243
granulated garlic,
and black pepper.
381
00:17:25,245 --> 00:17:27,345
- So you're not shy on flavor?
- No.
382
00:17:27,347 --> 00:17:31,149
- All right, so now we take the seasoned wings.
- Those go in here.
383
00:17:31,950 --> 00:17:32,950
- [Guy] Dredge 'em around?
- Yep.
384
00:17:32,952 --> 00:17:34,385
- [Guy] Into the fryer.
- Yep.
385
00:17:34,387 --> 00:17:36,020
- [Guy] What kind of oil?
- Soy bean oil.
386
00:17:36,922 --> 00:17:37,688
[Guy] Come on.
387
00:17:38,123 --> 00:17:39,724
Oh.
388
00:17:39,726 --> 00:17:42,126
[Henry] Now we're gonna put some
of our house seasoning on there.
389
00:17:42,128 --> 00:17:43,261
That is a mess of wings.
390
00:17:46,331 --> 00:17:49,901
Mmm. That's getting... ah.
391
00:17:49,903 --> 00:17:52,236
That 48 hour dry rub
marinade you're doing,
392
00:17:52,238 --> 00:17:54,405
- that's just soaking all the way through.
- Yeah.
393
00:17:54,407 --> 00:17:56,974
And you put a nice, thin,
dry batter on it. There's no fat.
394
00:17:56,976 --> 00:17:59,677
- He's really cooked those wings down.
- Yep.
395
00:18:01,013 --> 00:18:03,781
Only thing this needs is a
picnic basket and a blanket.
396
00:18:03,783 --> 00:18:05,983
- What can I get ya?
- I need some frog legs.
397
00:18:05,985 --> 00:18:08,920
If you like the chicken legs
here you got to try the frog legs.
398
00:18:08,922 --> 00:18:09,987
Frog legs, please.
399
00:18:09,989 --> 00:18:11,255
Frog legs are exotic.
400
00:18:11,257 --> 00:18:14,025
I love fried foods
so I love the frog legs.
401
00:18:14,027 --> 00:18:15,660
I'd like to try
those frog legs, please.
402
00:18:15,662 --> 00:18:17,161
[Henry] The best way
I can describe it,
403
00:18:17,163 --> 00:18:20,465
frog legs taste like chicken
that was raised around water.
404
00:18:21,166 --> 00:18:22,567
I have the frog leg
dinner for you.
405
00:18:22,569 --> 00:18:24,936
First step is gonna be
taking the fresh frog legs,
406
00:18:24,938 --> 00:18:27,438
put 'em in our chicken flour
that we made with Guy.
407
00:18:27,440 --> 00:18:29,807
We're gonna add the same
chicken flour into our water
408
00:18:29,809 --> 00:18:31,809
to make a light, wet batter.
409
00:18:31,811 --> 00:18:34,345
We're gonna take
the dry battered frog legs
410
00:18:34,347 --> 00:18:36,214
and we're gonna put 'em
in our wet batter.
411
00:18:36,216 --> 00:18:38,483
Next step is to put 'em back
in the dry batter one more time.
412
00:18:38,485 --> 00:18:41,285
Then, we're gonna drop
these in the fryer at 350 degrees
413
00:18:41,287 --> 00:18:43,221
and we're gonna cook 'em
for about five minutes.
414
00:18:44,022 --> 00:18:45,189
They're all done.
415
00:18:47,025 --> 00:18:48,759
Sprinkle our famous
house seasoning on.
416
00:18:48,761 --> 00:18:50,995
Serve 'em with some
boom boom sauce.
417
00:18:50,997 --> 00:18:55,933
Mayonnaise, siracha sauce, ketchup,
sweet chili sauce, red pepper flakes,
418
00:18:55,935 --> 00:19:00,605
black pepper, onion powder,
garlic powder and salt.
419
00:19:02,107 --> 00:19:03,541
And that there
is our boom boom sauce.
420
00:19:03,543 --> 00:19:06,177
We got our five piece
frog leg dinner.
421
00:19:07,713 --> 00:19:09,413
How was your frog legs?
422
00:19:09,415 --> 00:19:12,283
Frog legs are extremely juicy, extremely
meaty, and fell right off the bone.
423
00:19:12,285 --> 00:19:14,352
Frog legs going in to send.
424
00:19:14,354 --> 00:19:16,787
The batter is spiced perfectly.
425
00:19:16,789 --> 00:19:19,290
Very soft, and tender,
and tasty.
426
00:19:19,292 --> 00:19:22,793
I thought they were very
crispy and moist on the inside.
427
00:19:22,795 --> 00:19:25,229
I would have to say the same
thing about the chicken gizzards.
428
00:19:25,231 --> 00:19:27,732
-Gizzards, man. Just soft, crunchy.
-[chimes]
429
00:19:27,734 --> 00:19:28,900
[Guy singing]
430
00:19:28,902 --> 00:19:30,935
♪ Bring on the gizzards ♪
431
00:19:30,937 --> 00:19:33,404
♪ Give me one, two, or three ♪
432
00:19:33,406 --> 00:19:34,772
- [Guy laughs]
- Okay.
433
00:19:34,774 --> 00:19:37,608
Woohoo. Hey,
wait, wait, wait, wait, Hank.
434
00:19:37,610 --> 00:19:39,577
How did you pick out
the little ones? [laughs]
435
00:19:42,381 --> 00:19:46,684
It's got great texture, got good
chicken flavor, they're not over-battered.
436
00:19:48,120 --> 00:19:49,787
It's really good.
437
00:19:49,789 --> 00:19:52,256
Guy said there was gonna be
a line out the door. He was right.
438
00:19:52,258 --> 00:19:55,159
Come on, guys. Step up the
pace. We got a big dinner rush.
439
00:19:55,161 --> 00:20:00,965
Triple-D coming to see my son and his
restaurant, it was almost unbelievable.
440
00:20:00,967 --> 00:20:02,333
We're real proud of him.
441
00:20:02,335 --> 00:20:06,470
I know he hires felons and
he gives them an opportunity
442
00:20:06,472 --> 00:20:09,040
to have a good job
and get back on their feet.
443
00:20:09,042 --> 00:20:11,108
He believes in second chances.
444
00:20:11,110 --> 00:20:15,846
We've been able to hire about 80%
non-violent felons. That's what I am.
445
00:20:15,848 --> 00:20:18,316
- You guys gotten enough to eat today?
- Yeah.
446
00:20:18,318 --> 00:20:20,751
- We do liver, too.
- You... oh.
447
00:20:20,753 --> 00:20:23,454
-[laughs] You don't like chicken liver?
-Mmm.
448
00:20:23,456 --> 00:20:28,259
Hank, I'm not a big fan of a
lot of the parts that had a job.
449
00:20:28,261 --> 00:20:30,061
-[laughs] Yeah. That makes sense.
-Okay?
450
00:20:32,231 --> 00:20:34,065
Dropping fries.
451
00:20:34,067 --> 00:20:35,099
And that, ladies and gentlemen,
452
00:20:35,101 --> 00:20:37,268
is what makes up
the Triple-D Nation.
453
00:20:37,270 --> 00:20:39,136
Hey, Ouida. The usual.
454
00:20:39,138 --> 00:20:41,272
Guy Fieri's alligator up.
455
00:20:41,274 --> 00:20:44,008
And I can't wait to see what
other places have been up to.
456
00:20:44,010 --> 00:20:46,077
Oh, thank you.
457
00:20:46,079 --> 00:20:47,345
We'll catch you next time.
458
00:20:47,347 --> 00:20:49,213
- Any particular hot sauce?
- Texas Pete.
459
00:20:49,215 --> 00:20:51,215
- Okay. All the way Michigan.
- Yep. Yep.
460
00:20:51,217 --> 00:20:52,483
Don't we have Michigan Joes?
461
00:20:52,485 --> 00:20:54,385
Texas Pete is
what they had in prison.
462
00:20:54,387 --> 00:20:55,552
That's what they had in prison?
463
00:20:55,554 --> 00:20:57,288
- That's what we got, yeah.
- So no Michigan right here.
464
00:20:57,290 --> 00:20:58,723
That's what everyone likes
465
00:20:58,725 --> 00:21:00,024
- so that's what we use.
- There you go.