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 00:00:57,124 --> 00:00:57,956 [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.