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Hi, I'm Guy Fieri
and you know what I need?
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I need you riding shotgun.
I'm on my way to Flavortown.
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This is Diners,
Drive-Ins and Dives.
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[Guy] This trip...
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Ta-da!
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[Guy] It's amazing Asian...
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Delicious.
I mean, like, delicious.
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[Guy] Smoking American.
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I cannot wait to see this.
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[Guy] And some curveballs
thrown in between.
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Take me to Flavortown, brother.
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[Guy] We've got the bomb
barbeque in Aspen.
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This is where we're going to
separate the pitmasters.
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[Guy] Funky fusion
in Albuquerque.
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This looks like
it should be a calendar.
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[Guy] And up in Anchorage..
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I don't know
where to start first.
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[Guy] A lights out
Korean-Mexican mash up.
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That is fire.
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That's all right here,
right now on Triple D.
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So, one of my favorite restaurant
concepts that I ever opened
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was called, "Tex Wasabi's,"
and it was a cross between sushi
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and Southern-style barbeque,
a real culinary mash up.
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So I'm here in Anchorage,
Alaska, and I hear about
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a chef that's doing somethin
just a little bit different
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He's doing Korean
and Mexican fusion.
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You know I gotta check it out.
This is Seoul Casa.
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[Andrew] I have six tacos
on there,
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three spicy pork
and three kalbi.
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It's a different type of menu
and a little unexpected.
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We got supreme kimchi tots.
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I'm a food reviewer locally, so
I gotta know all the good spots.
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[customer] And I was like,
"Look, we have to come here.
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"I gotta bring you to this
place." "You have to come here."
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[Guy] That's because
at this place
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chef and owner, Andrew Cho, is
cooking up a two-for-one culinary combo.
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- Korean marinated meats--
- Okay.
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inside burritos, tacos,
enchiladas.
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- So a Korean-Mexican fusion?
- Yeah.
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You have this whole new cuisine
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that most people
have never seen before.
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What did you have
the first time you came in?
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Kimchi-rito.
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We got a kimchi-rito kalbi
for table 14.
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It's got a little bit
of kimchi in it, meat, rice.
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I just love it.
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- I want a kimchi-rito.
- Yeah?
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- Take me to Flavortown, brother.
- All right.
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[Andrew] So we're making Kimchi.
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- This is napa cabbage--
- [Guy] Right.
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that's already been salted, Korean daikon,
onions, garlic, ginger, fish sauce, sugar,
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salt, Korean chili flakes,
water.
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All right, let's see it. So take
that, how long is this gonna pickle?
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- For at least about a week.
- And what are we gonna work on next?
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- [Andrew] Kimchi fried rice.
- [Guy] Dig it.
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- [Guy] Some oil, some butter.
- [Andrew] The kimchi.
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Day-old rice. It's had a
chance to dry out a little bit?
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[Andrew] Sesame oil, soy sauce.
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- [Guy] Granulated garlic?
- [Andrew] Black pepper, garlic salt.
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We wanna fry the rice
a little bit.
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- Right, put a little crisp to it.
- Yep.
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So this is the marinade
for the kalbi beef?
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[Andrew] Yeah. Onions, kiwis.
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- Kiwi, huh?
- Yeah.
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- [Guy] Garlic and ginger.
- Like, kiwi basically...
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- Works as a tenderizer.
- Tenderizer, yep.
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[Andrew] Water and from there
we just blend it.
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Dump this in here.
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- [Andrew] Sugar, soy sauce.
- [Guy] A bunch of it.
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[Andrew] More water,
pepper and sesame oil.
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Everybody in the pool. How
long is this beef gonna marinate?
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- [Andrew] 24 hours.
- [Guy] Excellent.
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So we get the tortilla
over here,
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- give it a little steam.
- Making it pliable.
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Kimchi fried rice,
green leaf lettuce, pico.
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Kalbi beef.
Cook it on the flat top.
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- Put a little sear to it.
- We get melted cheese.
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- Put a little water into that?
- Yep.
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Got that spicy mayo right here.
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Sour cream.
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[Guy] So what do you do? Do you
bring whole family down to eat this thing?
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- No wonder you need a 13-inch tortilla.
- [Andrew laughs]
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We just toast it on the grill
for a little bit.
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There you go, the kimchirito.
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I don't know whether to eat it
or take a picture with it.
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First thing I'll tell you,
it's delicious.
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There's so much flavor, your mouth,
texturally, says, "You're eating a burrito."
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Your taste buds take a left
right at Seoul.
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[Andrew laughs]
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[Guy] The kimchi rice
has got the funk
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and the fact that you're going to
all that effort to make that kimchi
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the way you're doing it and
you're doing it right. Delicious.
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And the kimchirito here for you.
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I think this might be
my favorite burrito
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that I've had in Anchorage.
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The kalbi meat's nice
and tender and the kimchi
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give it this nice
overall flavor.
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- It's comfort food.
- So, long time
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family friend of ours, Ashley,
and her sister.
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[Guy] This is the kind of funky places
you're finding in Anchorage, now.
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They come and they go and
when you find a good one like this
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you don't wanna let it go.
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[customer 1] Anchorage
is such a diverse place.
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We have over 100 different
languages spoken in our high schools.
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[customer 3] We are
a melting pot.
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We do have
a lot of places to eat,
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but how many places can you go
that can legitimately say
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they are a fusion between two
completely different cuisine styles
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and pull it off successfully
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K-town wings, six pieces.
Korean fire, six pieces. Garlic soy.
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[customer] People don't
think of this place
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- when they think wings and they should.
- Right.
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[customer 4] These wings
are always really fresh.
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Every bite
has a lot of flavor to it.
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What have you got
next for me, buddy?
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So we're going to make
our garlic soy wing sauce.
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- [Guy] Okay.
- [Andrew] Soy sauce, garlic and onion puree.
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- Let me guess, tons of salt?
- [together] Sugar.
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You eat that much salt
you'd blow up like a puffer fish.
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Some water.
Just cook it to a boil.
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- Next sauce.
- Our most popular sauce,
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which is gonna be
the Korean fire.
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Korean fire. That's probably
gonna have fruit cereal in it.
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[Andrew laughs] We got the soy
sauce going in, ketchup, gochujang,
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corn syrup, sugar,
onion and garlic and ginger.
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- Water-- - [together]
Korean chili flakes.
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[Guy] Got it.
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- Some sesame seeds.
- We're gonna let this cook down?
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- Now we get into making the wings.
- Yep.
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- Into the flour.
- Into the soda water?
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Yep, into the soda water.
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See some Korean secret.
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Now where's the seasoning going?
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Into the seasoning flour
right here.
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[Andrew] Chili powder,
granulated garlic.
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- [Guy] Salt and pepper.
- [Andrew] Mix it up.
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So out of there, into there?
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[Andrew] We actually
double fry it.
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We fry it once
for about five minutes.
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[Guy] Let it sit for how long?
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- [Andrew] A minute or two.
- [Guy] Okay. And then drop it fried again?
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- Yep.
- Let's see it.
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- Start off with the garlic soy.
- [Guy whistles]
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Oh, so you put it
right over the top of this?
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- Yeah.
- This is not a dipping thing.
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- This is like going for reals.
- [Andrew] Yeah.
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We got that Korean fire.
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Some sesame seeds, green onions.
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[Guy] I don't know
where to start first.
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As my son, Ryder, would say,
that is fire.
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The crisp on the outside of it
is fantastic
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and then this complete
takeover of flavor. It's like a...
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It's like a riot in the
streets of Flavortown, dude.
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And they're so different.
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One's light and a little bit
more purer.
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Ginger, garlic, soy.
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The other gets into
a little bit more extravagan
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with the sticky, spicy, tangy, gochujang,
kind of set up and the fact that you have two
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almost completely different
wings at the same time... delicious.
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I mean, like, delicious.
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[Andrew] 12 wings for table 11.
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They're crispy but also
tender on the inside.
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- It works?
- It works very well.
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We got k-town nachos.
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I have gone all over the country
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and never found
anything like this.
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I can't wait to come back here.
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It is funky, it's eclectic,
it's the real deal.
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-Well done, my friend. Well done.
-Thank you.
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[Guy] Up next, a legit barbeque
spot in Aspen, Colorado.
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Wow.
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[Guy] Putting out
rule breaking ribs.
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This right here
is a different level of weird.
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[Guy] And wings
you're gonna wanna fly in fo
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This is its own
category of wing.
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Dad, when you said we were
going to Aspen,
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I thought you meant to go
snowboarding. What happened?
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Hunter, we're in
a convertible, the top's down
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and we have no gear.
What did you think?
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I thought we would just, like, rent
them at the hotel or something like that.
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No, no, no. Anyhow, son, I'm here to bring
you to this really dynamite smokehouse.
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This guy's story, his background
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and the type of ribs
he's serving
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are gonna blow you away.
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This is Hickory House Ribs.
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Smoked half chicken.
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The best barbeque in town.
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Everything has so much flavor
packed into it.
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Hollow mac beef
going to table 31.
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We've lived here for 26 years
and it's a mainstay rib place.
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[Guy] But pitmaster
Paul Dioguardi's
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barbecue roots run even deeper,
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going back to when he was
growing up in Chi-town.
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I started travelling
around the country
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doing rib competitions
when I was 14.
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- What did you go to college for?
- Become a dentist.
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- What?
- Graduated college,
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wanted to open up
a restaurant in Denver.
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- And then you moved to Aspen and bought this place?
- Yep.
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All right, so what are we
cooking today?
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Some Danish babyback ribs.
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Full rack dinner
with au gratin potatoes.
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If I come to Hickory House,
ribs are always on my plate.
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And the meat literally
just falls off the bone.
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Before we get into ribs,
we're making barbeque sauce.
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So we're gonna saute some
diced onions, tomato paste.
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- Just a little bit of tomato paste.
- Some water, vinegar.
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- Gotta have some sugar.
- [Guy] Just a little bit.
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Lemon juice, Worcestershire
sauce, garlic powder, onion powder.
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- [Guy] Salt, black pepper.
- [Paul] Ground mustard.
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- That's allspice.
- Good call, Hunter.
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- [Paul] Cornstarch.
- [Guy] How long is this gonna take to cook down?
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[Paul] Probably about
30 minutes.
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All right, so we're gonna make
our au gratin potatoes.
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- That cheese?
- [Paul] That is shredded potatoes.
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- Does it get weirder?
- It gets better.
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It gets better, okay, next up.
What's this?
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All right.
This is cream of celery soup.
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- Now cream of celery soup.
- Just hold on.
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This is cream of chicken soup.
This is plain old cheddar cheese.
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- Gotta have sour cream.
- [Guy] This right here is a different level of weird.
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Diced onions and some water.
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You're gonna
do this with your hands?
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We're just getting
right into it.
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We don't mess around.
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[Hunter] Did you
go to counselling?
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Let me get you a therapist
on the phone.
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- Pan these up, okay?
- [Guy] Okay.
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00:08:47,895 --> 00:08:50,061
We're going to make the
topping that goes on the au gratin.
230
00:08:50,130 --> 00:08:53,098
Butter, Italian breadcrumbs,
parmesan cheese.
231
00:08:53,133 --> 00:08:54,699
Mix that up into a little paste.
232
00:08:54,701 --> 00:08:55,967
[Hunter] Should've
worked out this morning.
233
00:08:56,036 --> 00:08:57,669
We're gonna workout
after this, I tell you that.
234
00:08:57,671 --> 00:08:59,838
We're just gonna put
a little topping.
235
00:08:59,906 --> 00:09:01,306
- [Guy] In the oven.
- [Paul] Cover it.
236
00:09:01,308 --> 00:09:02,974
250 for about three hours.
237
00:09:02,976 --> 00:09:03,975
[Hunter] I cannot wait
to see this.
238
00:09:03,977 --> 00:09:05,277
Next we do the ribs.
239
00:09:05,345 --> 00:09:06,611
What are we gonna
season them with?
240
00:09:06,613 --> 00:09:08,079
- [Paul] We don't season these at all.
- what?
241
00:09:08,148 --> 00:09:09,581
- Do you brine them?
- We don't brine them.
242
00:09:09,649 --> 00:09:11,683
No dry rub, no nothing.
243
00:09:11,685 --> 00:09:14,486
So we're just gonna throw
these naked on the smoker?
244
00:09:14,554 --> 00:09:16,855
We use real hickory wood
and that meat is so sweet
245
00:09:16,857 --> 00:09:17,756
you don't need to mess with it.
246
00:09:17,758 --> 00:09:19,491
- This is weird.
- This right here
247
00:09:19,493 --> 00:09:21,760
- might be where the wheels come off the wagon.
- Let's see.
248
00:09:21,795 --> 00:09:23,061
[Paul] We're gonna
load these up.
249
00:09:23,063 --> 00:09:24,763
[Guy] Wait a second, you're
stacking them on each other.
250
00:09:24,765 --> 00:09:26,865
That's against everything
I know of smoking ribs.
251
00:09:26,933 --> 00:09:29,968
Don't go anywhere folks.
This just gets weirder.
252
00:09:29,970 --> 00:09:31,403
[Paul] Hour and a half
like that and they're done.
253
00:09:31,738 --> 00:09:33,270
[Paul] Here's our smoked ribs.
254
00:09:33,272 --> 00:09:36,274
- They're beautiful.
- Add some water, some original barbeque sauce.
255
00:09:36,276 --> 00:09:38,143
Ooh, we're making soup. Are
you really pouring this in here?
256
00:09:38,178 --> 00:09:39,477
No kidding.
257
00:09:39,479 --> 00:09:41,913
These are now gonna go in
the oven for about three hours.
258
00:09:41,915 --> 00:09:44,649
400 degrees. And then we
cook them on the grill to order.
259
00:09:44,718 --> 00:09:46,351
Okay, so...
260
00:09:46,353 --> 00:09:48,653
I have been saying it
the entire time
261
00:09:48,655 --> 00:09:52,791
that your doppelganger,
his name is Mike Giunta.
262
00:09:52,859 --> 00:09:54,526
He is the first guy
that was ever on
263
00:09:54,528 --> 00:09:56,127
Diners, Drive-Ins and Dives
264
00:09:56,129 --> 00:10:00,398
and you tell me that that guy
does not look like that guy.
265
00:10:02,736 --> 00:10:04,636
- Oh, my God.
- [all laughing]
266
00:10:04,704 --> 00:10:06,905
And now they're
Triple D brothers.
267
00:10:06,973 --> 00:10:08,940
We're having a good time here,
man, we're having a great time.
268
00:10:08,942 --> 00:10:10,075
[laughs]
269
00:10:10,077 --> 00:10:11,743
Au gratin potatoes
with the cheesy crust.
270
00:10:11,745 --> 00:10:13,979
- This would put you to bed.
- Here come the ribs, Hunter.
271
00:10:13,981 --> 00:10:16,281
- I want to try the potatoes.
- Yeah, I do wanna try that, too.
272
00:10:17,918 --> 00:10:19,618
Those are dynamite.
Great amount of potato.
273
00:10:19,620 --> 00:10:21,185
Mmm.
274
00:10:21,521 --> 00:10:24,089
-Right amount of cheese.
-That topping's really good. That's crunchy.
275
00:10:24,091 --> 00:10:26,358
This is where we're gonna
separate the pitmasters.
276
00:10:27,628 --> 00:10:28,994
It's a rockstar rib.
277
00:10:29,062 --> 00:10:31,329
I want to apologize
for not believing in
278
00:10:31,431 --> 00:10:32,897
your non-seasoning
because those are money.
279
00:10:32,899 --> 00:10:34,733
So tender and so much flavor.
280
00:10:34,735 --> 00:10:36,267
The sauce is money by the way.
281
00:10:36,269 --> 00:10:39,237
If this is what you do as a
chef with no formal training,
282
00:10:39,305 --> 00:10:41,039
you would have been
an amazing dentist.
283
00:10:41,074 --> 00:10:42,474
[laughs]
284
00:10:42,476 --> 00:10:43,608
We have the ribs.
285
00:10:43,810 --> 00:10:45,777
The Danish ribs are something
you do not see often.
286
00:10:45,779 --> 00:10:47,045
And they're just so tender.
287
00:10:47,047 --> 00:10:49,748
The barbeque sauce just
gives it that extra flavor
288
00:10:49,816 --> 00:10:51,883
that really makes the ribs pop.
289
00:10:51,885 --> 00:10:54,619
Au gratin potatoes, they're
very good, they're very cheesy.
290
00:10:54,621 --> 00:10:56,655
This meal is a meal.
291
00:10:56,657 --> 00:10:58,590
Chicken fried chicken
with cheddar cheese.
292
00:10:58,658 --> 00:11:00,091
- The food is legit?
- Legit.
293
00:11:00,093 --> 00:11:02,093
It's been a staple of Aspen
for such a long time.
294
00:11:02,095 --> 00:11:04,162
As soon as I roll into town
I meet friends.
295
00:11:04,164 --> 00:11:05,997
This is Madison
from the W Hotel.
296
00:11:05,999 --> 00:11:08,266
Leanne and Jeremy
worked for Southern Glazer
297
00:11:08,268 --> 00:11:10,502
who happened to be
my partners in Santo tequila.
298
00:11:10,570 --> 00:11:12,971
- Is there any place like this in the greater Aspen area?
- No.
299
00:11:12,973 --> 00:11:15,507
[customer 3] Everyone's
trying to be gourmet,
300
00:11:15,509 --> 00:11:18,009
where it's like some good ol
home cooking barbeque,
301
00:11:18,011 --> 00:11:20,712
get grease on your fingers, have
a couple beers, walk out happy.
302
00:11:20,714 --> 00:11:22,814
Table 23, smoked wings.
303
00:11:22,816 --> 00:11:24,749
We love the wings.
They're a little drummy wing,
304
00:11:24,751 --> 00:11:27,686
they French them
and they smoke them.
305
00:11:27,754 --> 00:11:28,920
Wings have gotta be
a hit around here
306
00:11:28,922 --> 00:11:30,622
but then you go
and lollipop them.
307
00:11:30,624 --> 00:11:32,057
Now we're gonna make
our dry rub.
308
00:11:32,059 --> 00:11:34,826
Dehydrated brown sugar. Regular
brown sugar doesn't mix as well.
309
00:11:34,828 --> 00:11:41,599
Cumin, red pepper, salt, garlic powder,
black pepper, paprika, celery seed, dill,
310
00:11:41,668 --> 00:11:43,935
red chili pepper,
white pepper, ground mustard.
311
00:11:43,937 --> 00:11:46,471
- All right.
- Just gonna apply seasoning,
312
00:11:46,539 --> 00:11:47,739
load these right in the smoker.
313
00:11:47,807 --> 00:11:49,474
We smoke almost
everything at 240.
314
00:11:49,476 --> 00:11:52,043
- [Guy] For how long?
- [Paul] For about an hour.
315
00:11:52,079 --> 00:11:53,912
So now we're gonna make our
homemade blue cheese dressing.
316
00:11:53,914 --> 00:11:55,780
We've got some mayo,
some buttermilk,
317
00:11:55,782 --> 00:11:58,216
blue cheese crumbles,
sour cream.
318
00:11:58,218 --> 00:12:00,618
- I think you need a bigger bowl.
- White pepper, garlic.
319
00:12:00,620 --> 00:12:02,020
Mix this up.
320
00:12:02,522 --> 00:12:04,656
That's a lot of blue cheese,
I like it.
321
00:12:04,658 --> 00:12:07,025
So Hunter, he just fortunate
made me some
322
00:12:07,027 --> 00:12:08,960
and I want you to watch
how I eat these
323
00:12:09,028 --> 00:12:10,995
'cause there's a technique,
on...
324
00:12:11,898 --> 00:12:12,964
- Uh-uh.
- Don't eye roll me.
325
00:12:12,966 --> 00:12:14,632
- Uh-uh.
- Come on, man. [laughs]
326
00:12:14,701 --> 00:12:15,934
All right, buddy,
let's see them.
327
00:12:15,936 --> 00:12:17,168
You know I'm getting
some of that.
328
00:12:18,672 --> 00:12:19,738
Mmm.
329
00:12:19,806 --> 00:12:22,006
- That is juicy.
- Flavor all the way through.
330
00:12:22,008 --> 00:12:24,109
Great crunchy skin,
perfect smoke on that.
331
00:12:24,177 --> 00:12:27,112
This is its own
category of wing.
332
00:12:27,114 --> 00:12:29,047
Now I'll go one with the sauce.
333
00:12:29,983 --> 00:12:31,783
A rock star blue cheese.
334
00:12:31,785 --> 00:12:36,020
- Absolutely.
- Legit top five best dry-rubbed smoked wings--
335
00:12:36,022 --> 00:12:38,923
- Awesome.
- I've had on Triple D. W.
336
00:12:38,925 --> 00:12:40,425
[Paul] Plating up
dry-rubbed smoked wings.
337
00:12:40,493 --> 00:12:44,129
It has that rich, smoky,
hickory flavor to it.
338
00:12:44,197 --> 00:12:48,500
And I really like that because it's not normal
to Aspen to get that kind of taste here.
339
00:12:48,502 --> 00:12:49,601
What do you think of the wings?
340
00:12:49,669 --> 00:12:52,971
- I love the wings.
- Food with a handle. The best.
341
00:12:53,039 --> 00:12:54,806
I feel like I'm right out of
Mayberry right now.
342
00:12:54,874 --> 00:12:57,509
I got the nice sheriff
that just walks the street
343
00:12:57,511 --> 00:12:59,811
and eats at the local rib joint.
344
00:12:59,813 --> 00:13:01,479
Full rack dinner, onion rings.
345
00:13:01,548 --> 00:13:02,947
It's always great.
It's why we keep coming back.
346
00:13:02,949 --> 00:13:05,049
- [Guy] You're legit.
- Killing the barbeque game.
347
00:13:05,051 --> 00:13:07,051
- Outstanding job.
- Thank you so much for having us.
348
00:13:07,086 --> 00:13:08,819
This guy, the real deal.
349
00:13:09,990 --> 00:13:13,191
[Guy] Coming up, a one of a kind
joint in Albuquerque, New Mexico..
350
00:13:13,226 --> 00:13:15,126
So far so good, buddy.
351
00:13:15,128 --> 00:13:16,694
Rolling out a wild wrap.
352
00:13:16,696 --> 00:13:20,465
The jackfruit, kimchi marinated
Cali burrito at Albuquerque.
353
00:13:20,533 --> 00:13:22,934
[Guy] And hitting the bullse
with their belly.
354
00:13:22,969 --> 00:13:24,836
Dynamite.
Simple but perfectly executed.
355
00:13:24,838 --> 00:13:26,404
This is an experience.
356
00:13:29,643 --> 00:13:30,942
- Your sarcasm is unwelcome.
- Let me tell you something...
357
00:13:30,944 --> 00:13:32,243
Walk outside and check
your attitude.
358
00:13:32,479 --> 00:13:35,013
- Why don't you just get your own show.
- [both laughing]
359
00:13:37,417 --> 00:13:40,351
So I'm here in Albuquerque,
New Mexico in the Old Town area.
360
00:13:40,353 --> 00:13:41,953
Now, a couple years ago I was
supposed to come down here
361
00:13:41,955 --> 00:13:44,455
and meet two dudes
that had a food truck
362
00:13:44,457 --> 00:13:46,491
and they were doing all
the types of food you love,
363
00:13:46,493 --> 00:13:48,960
just with this great
Asian inspiration.
364
00:13:49,028 --> 00:13:51,796
Well, unfortunately, due to
a bunch of circumstances,
365
00:13:51,798 --> 00:13:53,665
they closed the food truck.
366
00:13:53,667 --> 00:13:55,934
But the good news is they've
opened a brick and mortar
367
00:13:55,936 --> 00:13:56,835
and we're here finally
to visit him.
368
00:13:56,837 --> 00:13:58,469
This is Kitsune.
369
00:14:00,941 --> 00:14:03,575
One order of Korean
fried chicken, one Thai fries.
370
00:14:03,577 --> 00:14:05,043
You wouldn't know
you were in New Mexico.
371
00:14:05,045 --> 00:14:06,077
You could be anywhere
in the world.
372
00:14:06,079 --> 00:14:08,479
And that's really what's
exciting about it.
373
00:14:08,481 --> 00:14:10,014
Togarashi and furikake, please.
374
00:14:10,083 --> 00:14:11,983
- Heard.
- Their menu is always creative and playful.
375
00:14:11,985 --> 00:14:16,721
[Guy] Just like the name Thomas
Groff and Tony Chiad gave this joint.
376
00:14:16,723 --> 00:14:18,623
- What does "Kitsune" mean?
- It's Asian for "fox",
377
00:14:18,625 --> 00:14:22,427
it's like a mythical creature
of shape-shifting and mischief.
378
00:14:22,429 --> 00:14:24,495
[Guy] Which makes sense
because these guys
379
00:14:24,497 --> 00:14:26,898
have been doing it their wa
since the beginning.
380
00:14:26,900 --> 00:14:30,501
He was in culinary school and
wanted to eventually own something,
381
00:14:30,503 --> 00:14:31,970
so I was like, "Well, drop
out of culinary school."
382
00:14:31,972 --> 00:14:33,438
- Drop out of culinary school?
- Drop out.
383
00:14:33,506 --> 00:14:34,806
- Great advice.
- [Thomas laughs]
384
00:14:34,841 --> 00:14:37,809
So a food truck came up
and here we are.
385
00:14:37,811 --> 00:14:39,611
And how do you describe
the menu on Kitsune?
386
00:14:39,646 --> 00:14:41,479
[Thomas] We take
whatever flavors we like to eat
387
00:14:41,481 --> 00:14:44,449
and just kind of morph it
into more presentable food.
388
00:14:44,451 --> 00:14:46,551
I have another California
jackfruit burrito.
389
00:14:46,553 --> 00:14:48,386
This is the best vegetarian
burrito I've ever had.
390
00:14:48,454 --> 00:14:52,924
It's a huge burrito stuffed with
rice, kimchi and then jackfruit.
391
00:14:52,926 --> 00:14:55,360
- [Guy] What are we making?
- Let's make a Californian burrito with Korean flair.
392
00:14:55,362 --> 00:14:56,994
- In Albuquerque?
- In Albuquerque.
393
00:14:56,996 --> 00:14:59,998
- Yeah, it's simple.
- We're making the bulgogi marinade for the jackfruit.
394
00:15:00,066 --> 00:15:02,066
We use tamari
so it's gluten free.
395
00:15:02,135 --> 00:15:03,735
This is our house-made
gochujang.
396
00:15:03,737 --> 00:15:07,772
- Delicious, by the way.
- Asian pear, shallot, garlic, some green onions.
397
00:15:07,807 --> 00:15:10,008
Brown sugar, black and white
sesame seeds.
398
00:15:10,010 --> 00:15:11,809
- [Guy] Very nice.
- [Tony] Rice wine vinegar,
399
00:15:11,811 --> 00:15:15,980
sesame oil, ginger and
garlic paste, salt, blend her up.
400
00:15:16,883 --> 00:15:18,816
- That's delicious.
- We're gonna make our house sauce.
401
00:15:18,818 --> 00:15:19,884
It's like a red miso emulsion.
402
00:15:19,953 --> 00:15:21,986
[Guy] So a mayonnaise-based
red miso?
403
00:15:21,988 --> 00:15:24,756
Right. These are eggs that
we pasteurize in the sous-vide.
404
00:15:24,824 --> 00:15:27,659
We'll just pour all the oil that
we'll need on top of the eggs
405
00:15:27,661 --> 00:15:29,494
and then the trick is to get
all the egg yolks to emulsify
406
00:15:29,496 --> 00:15:30,929
and then you just
pull it up slowly.
407
00:15:30,931 --> 00:15:32,563
Where did you learn
this little technique?
408
00:15:32,565 --> 00:15:34,232
Actually watching Australian TV.
409
00:15:34,234 --> 00:15:35,867
-Really?
-Yeah, yeah. And then you just
410
00:15:35,935 --> 00:15:36,935
slowly pull it up.
411
00:15:36,937 --> 00:15:38,069
It saves us a lot of time.
412
00:15:38,071 --> 00:15:39,237
I've seen some hacks in my day,
413
00:15:39,305 --> 00:15:40,904
that's my new favorite.
414
00:15:40,906 --> 00:15:44,876
Throw in my red miso, house-made
habanero hot sauce, siracha, togarashi.
415
00:15:44,878 --> 00:15:46,878
It's like a Japanese
spice blend.
416
00:15:46,880 --> 00:15:49,681
- Oh, I know it.
- Salt, vinegar to thin it out a bit
417
00:15:49,683 --> 00:15:52,050
and then we just
blend that all back together.
418
00:15:52,052 --> 00:15:54,018
That is the quintessential
Asian mayonnaise.
419
00:15:54,020 --> 00:15:55,920
That's gotta be great
on anything.
420
00:15:55,989 --> 00:15:57,388
So far so good, buddy.
Are you a jackfruit fan?
421
00:15:57,390 --> 00:15:58,856
I love jackfruit.
422
00:15:58,858 --> 00:16:00,425
So you're gonna go to the
flat top with it, not to the fryer?
423
00:16:00,427 --> 00:16:02,493
Flat top because we want to
take all the moisture out of it.
424
00:16:02,495 --> 00:16:04,829
- [Guy] Right.
- [Tony] Brown sugar to aid the caramelization.
425
00:16:04,897 --> 00:16:05,863
And then again, togarashi.
426
00:16:05,865 --> 00:16:07,498
- Let it crust up.
- Get that, like,
427
00:16:07,500 --> 00:16:08,866
kind of pulled pork-y
texture, you know?
428
00:16:08,868 --> 00:16:10,468
"Pulled pork-y texture."
429
00:16:10,470 --> 00:16:12,003
Just take a look at this,
though.
430
00:16:12,005 --> 00:16:14,505
You wouldn't be able to
tell me it's not pulled pork.
431
00:16:14,507 --> 00:16:17,742
- That's awesome.
- [Tony] So we'll add that bulgogi marinade that we made.
432
00:16:17,744 --> 00:16:20,011
Once it's marinated,
cold smoke it.
433
00:16:20,079 --> 00:16:21,446
You wanna pop two holes
so the airflow,
434
00:16:21,448 --> 00:16:23,081
it'll circulate in the bowl.
435
00:16:23,083 --> 00:16:24,983
- You wanna do the honors?
- No, your honor, your honor.
436
00:16:24,985 --> 00:16:26,951
So I like to use
the whole pellets
437
00:16:26,953 --> 00:16:29,020
- so it doesn't burn too
hot or too quick-- - Right.
438
00:16:29,022 --> 00:16:30,922
so you get, like,
the flavor of the wood pellet.
439
00:16:30,924 --> 00:16:32,824
I like the little poke
the hole through it, though.
440
00:16:32,892 --> 00:16:34,125
It lets it kind of chimney out.
441
00:16:34,127 --> 00:16:36,294
- Ta-da!
- [Tony laughs]
442
00:16:36,296 --> 00:16:37,829
I'm blessing you.
443
00:16:37,897 --> 00:16:38,763
[Tony] Throw it back
on the flat top.
444
00:16:38,765 --> 00:16:40,031
[Guy] Right onto
the flat top again.
445
00:16:40,033 --> 00:16:42,834
- Recaramelize that marinade that we put onto it.
- Right.
446
00:16:42,836 --> 00:16:44,769
- Hand-cut French fries?
- Yes, sir.
447
00:16:44,804 --> 00:16:46,104
Season with some salt.
448
00:16:46,106 --> 00:16:48,873
- Fries are gangster.
- Warm tortilla, mound of fries.
449
00:16:48,875 --> 00:16:50,074
That's great.
Thanks a lot for that.
450
00:16:50,076 --> 00:16:52,977
[Tony] The jackfruit,
house kimchi, lettuce.
451
00:16:52,979 --> 00:16:53,778
[Guy] The heavenly mayo.
452
00:16:53,780 --> 00:16:55,013
Gotta stuff it all in there.
453
00:16:55,015 --> 00:16:57,081
It's like you're trying
to wrap a baby up right now.
454
00:16:57,083 --> 00:16:58,750
Oh, now you're gonna
put the diaper on it.
455
00:16:58,752 --> 00:17:01,152
- [Tony] Here you go.
- [Guy] It's beautiful.
456
00:17:01,187 --> 00:17:02,720
I mean this looks like
it should be a calendar.
457
00:17:02,722 --> 00:17:04,222
[Tony giggles]
458
00:17:05,258 --> 00:17:06,624
[Guy] I can't get it
in my mouth fast enough.
459
00:17:06,626 --> 00:17:09,827
It's awesome. Burrito's
delicious, jackfruit's outstanding.
460
00:17:09,896 --> 00:17:11,696
Texturally you get it,
but you don't get the weight
461
00:17:11,698 --> 00:17:13,965
and the heaviness
and the fat of the pork.
462
00:17:14,701 --> 00:17:17,535
Great balance with the acid
to the sweetness,
463
00:17:17,537 --> 00:17:18,836
to the crunch to the creamy.
464
00:17:18,838 --> 00:17:22,140
Every piece of this
is delicious.
465
00:17:23,510 --> 00:17:27,412
The jackfruit, kimchi marinated
Cali burrito at Albuquerque.
466
00:17:27,414 --> 00:17:29,247
It's a mouthful both ways,
right?
467
00:17:29,249 --> 00:17:31,783
Badum-dum. He'll be here
all week, folks. Try the jackfruit.
468
00:17:31,785 --> 00:17:33,918
Two jackfruit burritos.
469
00:17:33,920 --> 00:17:35,586
That bulgogi sauce
is super hearty.
470
00:17:35,588 --> 00:17:37,522
It's got this depth of flavo
471
00:17:37,524 --> 00:17:39,090
Jackfruit or beef?
Could you tell the difference?
472
00:17:39,158 --> 00:17:40,191
- No.
- [Guy] Pretty dynamite.
473
00:17:40,193 --> 00:17:41,159
I love this food.
474
00:17:41,161 --> 00:17:42,693
[Tony] Saucing KFC now.
475
00:17:42,695 --> 00:17:43,627
You have multiple choices here.
476
00:17:43,629 --> 00:17:46,164
You got cocktails,
you got beers.
477
00:17:46,232 --> 00:17:48,966
It's a little bit different, but I think
that's why people like coming here.
478
00:17:48,968 --> 00:17:50,635
- What else you got up your sleeve?
- Er...
479
00:17:50,637 --> 00:17:51,803
Hang on. Don't tell me.
We're hanging out,
480
00:17:51,805 --> 00:17:54,305
Albuquerque, New Mexico,
in Old Town.
481
00:17:54,307 --> 00:17:55,506
Let's see what this guy's
got up his sleeve.
482
00:17:55,508 --> 00:17:58,042
You want the other half
of that? No? Okay, good.
483
00:18:02,782 --> 00:18:05,550
Welcome back. Triple D hanging
out in Albuquerque, New Mexico.
484
00:18:05,552 --> 00:18:07,418
This is Kitsune
in the Old Town area
485
00:18:07,420 --> 00:18:09,987
with a couple cats
that had a food truck,
486
00:18:10,056 --> 00:18:12,757
then they just landed themselves
here, in their own brick and morta
487
00:18:12,792 --> 00:18:14,492
Some buddies of theirs
they have the taproom,
488
00:18:14,494 --> 00:18:15,793
they do the alcohol side of it.
489
00:18:15,795 --> 00:18:17,261
These guys do
the culinary side of it.
490
00:18:17,263 --> 00:18:19,730
Let's get these done and then
we'll drop the ribs and garnish.
491
00:18:19,732 --> 00:18:21,966
[customer] If you're walkin
around Old Town in Albuquerq
492
00:18:21,968 --> 00:18:24,135
you would be surprised
to find that there's
493
00:18:24,137 --> 00:18:26,971
a Japanese fusion restauran
and a small brewery.
494
00:18:26,973 --> 00:18:28,706
I got the karaage.
495
00:18:28,708 --> 00:18:31,776
Not a typical New Mexican meal.
496
00:18:31,778 --> 00:18:34,679
One pork belly, table 10. Today
I had the pork belly rice bowl.
497
00:18:34,681 --> 00:18:36,581
The glaze on it was awesome.
498
00:18:36,583 --> 00:18:38,649
The pork belly
is cooked just right.
499
00:18:38,651 --> 00:18:40,685
- What are we into next?
- It's gonna be a rice bowl.
500
00:18:40,687 --> 00:18:42,820
A char siu pork belly,
a Chinese barbeque pork belly.
501
00:18:42,822 --> 00:18:43,921
- [Guy] Okay.
- We cook it sous-vide.
502
00:18:43,990 --> 00:18:44,856
[Guy] Vacuum sealed.
503
00:18:44,924 --> 00:18:46,624
Drop her in.
Let her take a bath.
504
00:18:46,626 --> 00:18:48,025
- 12 hours at 70 degrees-Celsius.
- [Guy] Got it.
505
00:18:48,027 --> 00:18:49,994
[Tony] Take it out
of the bath, chill it down,
506
00:18:49,996 --> 00:18:53,064
cut it and fry it for about
two to three minutes.
507
00:18:53,066 --> 00:18:54,632
Next is the Chinese
barbeque sauce, the char siu.
508
00:18:54,634 --> 00:18:56,567
- Hoisin, honey.
- [Guy] Okay.
509
00:18:56,569 --> 00:18:58,769
Tamarind, siracha, you
need the heat with the sweet.
510
00:18:58,771 --> 00:19:00,838
- And last but not least.
- A little bit of five spice.
511
00:19:00,907 --> 00:19:02,707
- Whisk it up and she's good to go.
- [Tony] Yes, sir.
512
00:19:02,709 --> 00:19:05,676
12-hour sou-vied pork belly
out of the fryer.
513
00:19:05,678 --> 00:19:06,944
[Tony] The char siu,
glaze them up.
514
00:19:06,980 --> 00:19:08,913
We got our pea shoots
and our cilantro.
515
00:19:08,915 --> 00:19:11,015
Just give it a little dress
of the ponzu.
516
00:19:11,017 --> 00:19:12,350
Soy kind of infused with citrus.
517
00:19:12,385 --> 00:19:13,684
- Do you make that yourself?
- Right.
518
00:19:13,686 --> 00:19:14,952
Of course.
519
00:19:14,988 --> 00:19:16,754
[Tony] Nice little pile
of salad there.
520
00:19:16,756 --> 00:19:17,755
Pickled onions.
521
00:19:17,757 --> 00:19:19,957
The Kitsune sauce over the rice.
522
00:19:21,661 --> 00:19:25,163
That just transported me
back to New York City,
523
00:19:25,231 --> 00:19:28,766
walking through Chinatown, buying
some barbecued pork, a bowl of it.
524
00:19:28,801 --> 00:19:31,002
Super tender pork.
525
00:19:31,804 --> 00:19:35,506
Sauce is light, coating it
nicely. Not syrup-y on top of it.
526
00:19:35,508 --> 00:19:38,042
Right when it came out of the
fryer you let it glaze right on top.
527
00:19:39,512 --> 00:19:43,114
Love the respite, little break
you get from the pickle.
528
00:19:43,116 --> 00:19:46,584
The extra little fat from the
dressing over the top of the rice.
529
00:19:46,586 --> 00:19:48,920
Kitsune sauce should be
in a bottle.
530
00:19:48,922 --> 00:19:51,522
They should have a 50-galon
drum with a foot pump
531
00:19:51,524 --> 00:19:53,724
so you can come and fill up.
532
00:19:53,726 --> 00:19:56,027
That's a nine five out of 10.
That's dynamite.
533
00:19:56,095 --> 00:19:57,495
Simple but perfectly executed.
534
00:19:57,497 --> 00:19:58,930
[Tony] Plating pork belly.
535
00:19:58,932 --> 00:20:01,532
- That pork belly's insane.
- That pork belly will bury you.
536
00:20:01,534 --> 00:20:05,169
It's got that crisp outside
and then the inside
537
00:20:05,238 --> 00:20:07,037
is nice, melt in your mouth
like butter.
538
00:20:07,039 --> 00:20:10,908
[customer 3] And it's worth just
coming here for that sauce on the rice.
539
00:20:10,910 --> 00:20:13,811
Something I had really
never tasted before.
540
00:20:13,813 --> 00:20:14,779
One order teriyaki chicken.
541
00:20:14,781 --> 00:20:16,747
It's still some of
the best food I've ever had.
542
00:20:16,749 --> 00:20:18,849
The fusion... It creates, like,
an unforgettable experience.
543
00:20:18,851 --> 00:20:20,451
It's unbeatable.
544
00:20:20,453 --> 00:20:23,087
[Guy] I love the story,
I appreciate the discipline
545
00:20:23,089 --> 00:20:26,090
You're super humble and very
gracious about what you're doing.
546
00:20:26,092 --> 00:20:27,792
Our goal is simplicity,
complexity.
547
00:20:27,794 --> 00:20:29,961
[Guy] You're executing it.
548
00:20:29,963 --> 00:20:31,796
This isn't the last I'm gonna
see of you, man. Well done.
549
00:20:31,798 --> 00:20:33,464
Come see these guys,
this is an experience.
550
00:20:34,801 --> 00:20:37,468
Was that a road trip or what?
551
00:20:37,536 --> 00:20:40,805
But don't worry. There's plenty
more joints all over this great country.
552
00:20:40,807 --> 00:20:43,774
I'll be looking for you
next time on Triple D.
553
00:20:43,843 --> 00:20:47,044
And what the difference is,
Aspen water has very high PH.
554
00:20:47,046 --> 00:20:49,814
Hold up one second, sheriff.
555
00:20:49,816 --> 00:20:51,716
I can't work like this.
I was on a roll.
556
00:20:51,751 --> 00:20:53,117
[all laugh]
557
00:20:53,185 --> 00:20:54,752
- You got better looking.
- [Guy] Make up!
558
00:20:54,754 --> 00:20:55,686
- I gotta get--
- Make up!
559
00:20:55,688 --> 00:20:57,188
I need to start all over again.
560
00:20:57,223 --> 00:20:59,490
I'm telling you, this is like
a pressure cooker.