1 00:00:00,801 --> 00:00:02,601 Hi, I'm Guy Fieri and you know what I need? 2 00:00:02,603 --> 00:00:05,037 I need you riding shotgun. I'm on my way to Flavortown. 3 00:00:05,039 --> 00:00:08,307 This is Diners, Drive-Ins and Dives. 4 00:00:09,010 --> 00:00:09,908 [Guy] This trip... 5 00:00:09,977 --> 00:00:10,876 Ta-da! 6 00:00:10,944 --> 00:00:12,277 [Guy] It's amazing Asian... 7 00:00:12,312 --> 00:00:14,079 Delicious. I mean, like, delicious. 8 00:00:14,148 --> 00:00:16,048 [Guy] Smoking American. 9 00:00:16,050 --> 00:00:17,149 I cannot wait to see this. 10 00:00:17,217 --> 00:00:19,818 [Guy] And some curveballs thrown in between. 11 00:00:19,887 --> 00:00:21,019 Take me to Flavortown, brother. 12 00:00:21,021 --> 00:00:23,622 [Guy] We've got the bomb barbeque in Aspen. 13 00:00:23,624 --> 00:00:25,724 This is where we're going to separate the pitmasters. 14 00:00:25,726 --> 00:00:27,826 [Guy] Funky fusion in Albuquerque. 15 00:00:27,828 --> 00:00:29,862 This looks like it should be a calendar. 16 00:00:29,897 --> 00:00:30,996 [Guy] And up in Anchorage.. 17 00:00:30,998 --> 00:00:32,931 I don't know where to start first. 18 00:00:32,967 --> 00:00:35,034 [Guy] A lights out Korean-Mexican mash up. 19 00:00:35,036 --> 00:00:37,469 That is fire. 20 00:00:37,471 --> 00:00:41,407 That's all right here, right now on Triple D. 21 00:00:53,020 --> 00:00:54,787 So, one of my favorite restaurant concepts that I ever opened 22 00:00:54,789 --> 00:00:57,656 was called, "Tex Wasabi's," and it was a cross between sushi 23 00:00:57,724 --> 00:01:01,193 and Southern-style barbeque, a real culinary mash up. 24 00:01:01,195 --> 00:01:02,628 So I'm here in Anchorage, Alaska, and I hear about 25 00:01:02,696 --> 00:01:05,330 a chef that's doing somethin just a little bit different 26 00:01:05,332 --> 00:01:07,032 He's doing Korean and Mexican fusion. 27 00:01:07,034 --> 00:01:09,268 You know I gotta check it out. This is Seoul Casa. 28 00:01:10,638 --> 00:01:11,637 [Andrew] I have six tacos on there, 29 00:01:11,639 --> 00:01:13,806 three spicy pork and three kalbi. 30 00:01:13,808 --> 00:01:16,742 It's a different type of menu and a little unexpected. 31 00:01:16,744 --> 00:01:18,277 We got supreme kimchi tots. 32 00:01:18,279 --> 00:01:21,046 I'm a food reviewer locally, so I gotta know all the good spots. 33 00:01:21,115 --> 00:01:22,881 [customer] And I was like, "Look, we have to come here. 34 00:01:22,950 --> 00:01:25,050 "I gotta bring you to this place." "You have to come here." 35 00:01:25,119 --> 00:01:26,952 [Guy] That's because at this place 36 00:01:26,954 --> 00:01:31,623 chef and owner, Andrew Cho, is cooking up a two-for-one culinary combo. 37 00:01:31,625 --> 00:01:33,125 - Korean marinated meats-- - Okay. 38 00:01:33,127 --> 00:01:36,829 inside burritos, tacos, enchiladas. 39 00:01:36,897 --> 00:01:38,897 - So a Korean-Mexican fusion? - Yeah. 40 00:01:38,966 --> 00:01:40,999 You have this whole new cuisine 41 00:01:41,001 --> 00:01:42,801 that most people have never seen before. 42 00:01:42,803 --> 00:01:43,802 What did you have the first time you came in? 43 00:01:43,804 --> 00:01:44,802 Kimchi-rito. 44 00:01:44,804 --> 00:01:47,272 We got a kimchi-rito kalbi for table 14. 45 00:01:47,274 --> 00:01:51,009 It's got a little bit of kimchi in it, meat, rice. 46 00:01:51,011 --> 00:01:51,910 I just love it. 47 00:01:51,912 --> 00:01:53,645 - I want a kimchi-rito. - Yeah? 48 00:01:53,714 --> 00:01:55,013 - Take me to Flavortown, brother. - All right. 49 00:01:55,049 --> 00:01:56,348 [Andrew] So we're making Kimchi. 50 00:01:56,383 --> 00:01:58,183 - This is napa cabbage-- - [Guy] Right. 51 00:01:58,185 --> 00:02:03,856 that's already been salted, Korean daikon, onions, garlic, ginger, fish sauce, sugar, 52 00:02:03,858 --> 00:02:06,959 salt, Korean chili flakes, water. 53 00:02:06,961 --> 00:02:11,063 All right, let's see it. So take that, how long is this gonna pickle? 54 00:02:11,065 --> 00:02:13,632 - For at least about a week. - And what are we gonna work on next? 55 00:02:13,700 --> 00:02:15,400 - [Andrew] Kimchi fried rice. - [Guy] Dig it. 56 00:02:15,469 --> 00:02:17,870 - [Guy] Some oil, some butter. - [Andrew] The kimchi. 57 00:02:17,872 --> 00:02:19,838 Day-old rice. It's had a chance to dry out a little bit? 58 00:02:19,874 --> 00:02:21,840 [Andrew] Sesame oil, soy sauce. 59 00:02:21,876 --> 00:02:25,544 - [Guy] Granulated garlic? - [Andrew] Black pepper, garlic salt. 60 00:02:25,612 --> 00:02:26,778 We wanna fry the rice a little bit. 61 00:02:26,780 --> 00:02:27,980 - Right, put a little crisp to it. - Yep. 62 00:02:28,015 --> 00:02:30,015 So this is the marinade for the kalbi beef? 63 00:02:30,017 --> 00:02:31,583 [Andrew] Yeah. Onions, kiwis. 64 00:02:31,619 --> 00:02:32,851 - Kiwi, huh? - Yeah. 65 00:02:32,853 --> 00:02:34,920 - [Guy] Garlic and ginger. - Like, kiwi basically... 66 00:02:34,955 --> 00:02:36,955 - Works as a tenderizer. - Tenderizer, yep. 67 00:02:36,957 --> 00:02:38,657 [Andrew] Water and from there we just blend it. 68 00:02:38,692 --> 00:02:39,891 Dump this in here. 69 00:02:39,893 --> 00:02:41,693 - [Andrew] Sugar, soy sauce. - [Guy] A bunch of it. 70 00:02:41,695 --> 00:02:44,730 [Andrew] More water, pepper and sesame oil. 71 00:02:44,798 --> 00:02:47,099 Everybody in the pool. How long is this beef gonna marinate? 72 00:02:47,101 --> 00:02:48,667 - [Andrew] 24 hours. - [Guy] Excellent. 73 00:02:48,669 --> 00:02:50,102 So we get the tortilla over here, 74 00:02:50,104 --> 00:02:53,038 - give it a little steam. - Making it pliable. 75 00:02:53,106 --> 00:02:56,508 Kimchi fried rice, green leaf lettuce, pico. 76 00:02:56,510 --> 00:02:58,110 Kalbi beef. Cook it on the flat top. 77 00:02:58,112 --> 00:03:00,145 - Put a little sear to it. - We get melted cheese. 78 00:03:00,147 --> 00:03:02,014 - Put a little water into that? - Yep. 79 00:03:02,016 --> 00:03:02,881 Got that spicy mayo right here. 80 00:03:02,950 --> 00:03:04,516 Sour cream. 81 00:03:04,518 --> 00:03:06,785 [Guy] So what do you do? Do you bring whole family down to eat this thing? 82 00:03:06,853 --> 00:03:09,488 - No wonder you need a 13-inch tortilla. - [Andrew laughs] 83 00:03:09,523 --> 00:03:11,423 We just toast it on the grill for a little bit. 84 00:03:12,359 --> 00:03:13,825 There you go, the kimchirito. 85 00:03:13,894 --> 00:03:16,061 I don't know whether to eat it or take a picture with it. 86 00:03:20,067 --> 00:03:21,900 First thing I'll tell you, it's delicious. 87 00:03:21,902 --> 00:03:27,105 There's so much flavor, your mouth, texturally, says, "You're eating a burrito." 88 00:03:27,107 --> 00:03:30,676 Your taste buds take a left right at Seoul. 89 00:03:30,678 --> 00:03:32,211 [Andrew laughs] 90 00:03:32,980 --> 00:03:35,414 [Guy] The kimchi rice has got the funk 91 00:03:35,416 --> 00:03:37,816 and the fact that you're going to all that effort to make that kimchi 92 00:03:37,818 --> 00:03:40,018 the way you're doing it and you're doing it right. Delicious. 93 00:03:40,020 --> 00:03:41,853 And the kimchirito here for you. 94 00:03:41,855 --> 00:03:43,689 I think this might be my favorite burrito 95 00:03:43,691 --> 00:03:44,889 that I've had in Anchorage. 96 00:03:45,259 --> 00:03:47,693 The kalbi meat's nice and tender and the kimchi 97 00:03:47,761 --> 00:03:49,995 give it this nice overall flavor. 98 00:03:49,997 --> 00:03:51,797 - It's comfort food. - So, long time 99 00:03:51,799 --> 00:03:54,666 family friend of ours, Ashley, and her sister. 100 00:03:54,735 --> 00:03:57,970 [Guy] This is the kind of funky places you're finding in Anchorage, now. 101 00:03:58,038 --> 00:03:59,871 They come and they go and when you find a good one like this 102 00:03:59,873 --> 00:04:01,473 you don't wanna let it go. 103 00:04:01,541 --> 00:04:03,041 [customer 1] Anchorage is such a diverse place. 104 00:04:03,043 --> 00:04:05,744 We have over 100 different languages spoken in our high schools. 105 00:04:05,746 --> 00:04:06,812 [customer 3] We are a melting pot. 106 00:04:06,814 --> 00:04:08,580 We do have a lot of places to eat, 107 00:04:08,649 --> 00:04:12,084 but how many places can you go that can legitimately say 108 00:04:12,119 --> 00:04:14,786 they are a fusion between two completely different cuisine styles 109 00:04:14,788 --> 00:04:16,521 and pull it off successfully 110 00:04:16,523 --> 00:04:19,925 K-town wings, six pieces. Korean fire, six pieces. Garlic soy. 111 00:04:19,993 --> 00:04:22,127 [customer] People don't think of this place 112 00:04:22,129 --> 00:04:23,328 - when they think wings and they should. - Right. 113 00:04:23,330 --> 00:04:24,696 [customer 4] These wings are always really fresh. 114 00:04:24,698 --> 00:04:26,832 Every bite has a lot of flavor to it. 115 00:04:26,900 --> 00:04:27,932 What have you got next for me, buddy? 116 00:04:28,001 --> 00:04:30,869 So we're going to make our garlic soy wing sauce. 117 00:04:30,937 --> 00:04:34,473 - [Guy] Okay. - [Andrew] Soy sauce, garlic and onion puree. 118 00:04:34,475 --> 00:04:37,743 - Let me guess, tons of salt? - [together] Sugar. 119 00:04:37,745 --> 00:04:39,811 You eat that much salt you'd blow up like a puffer fish. 120 00:04:39,813 --> 00:04:42,080 Some water. Just cook it to a boil. 121 00:04:42,082 --> 00:04:44,483 - Next sauce. - Our most popular sauce, 122 00:04:44,485 --> 00:04:46,018 which is gonna be the Korean fire. 123 00:04:46,020 --> 00:04:48,954 Korean fire. That's probably gonna have fruit cereal in it. 124 00:04:48,956 --> 00:04:52,057 [Andrew laughs] We got the soy sauce going in, ketchup, gochujang, 125 00:04:52,059 --> 00:04:55,460 corn syrup, sugar, onion and garlic and ginger. 126 00:04:55,496 --> 00:04:56,828 - Water-- - [together] Korean chili flakes. 127 00:04:56,830 --> 00:04:58,030 [Guy] Got it. 128 00:04:58,032 --> 00:04:59,931 - Some sesame seeds. - We're gonna let this cook down? 129 00:04:59,933 --> 00:05:01,833 - Now we get into making the wings. - Yep. 130 00:05:01,835 --> 00:05:04,503 - Into the flour. - Into the soda water? 131 00:05:04,505 --> 00:05:05,771 Yep, into the soda water. 132 00:05:05,839 --> 00:05:07,172 See some Korean secret. 133 00:05:07,174 --> 00:05:08,040 Now where's the seasoning going? 134 00:05:08,042 --> 00:05:09,841 Into the seasoning flour right here. 135 00:05:09,843 --> 00:05:11,943 [Andrew] Chili powder, granulated garlic. 136 00:05:12,012 --> 00:05:13,745 - [Guy] Salt and pepper. - [Andrew] Mix it up. 137 00:05:13,781 --> 00:05:15,647 So out of there, into there? 138 00:05:15,716 --> 00:05:17,082 [Andrew] We actually double fry it. 139 00:05:17,084 --> 00:05:19,251 We fry it once for about five minutes. 140 00:05:19,319 --> 00:05:20,785 [Guy] Let it sit for how long? 141 00:05:20,787 --> 00:05:22,688 - [Andrew] A minute or two. - [Guy] Okay. And then drop it fried again? 142 00:05:22,690 --> 00:05:23,921 - Yep. - Let's see it. 143 00:05:23,923 --> 00:05:25,023 - Start off with the garlic soy. - [Guy whistles] 144 00:05:25,025 --> 00:05:26,925 Oh, so you put it right over the top of this? 145 00:05:26,927 --> 00:05:28,894 - Yeah. - This is not a dipping thing. 146 00:05:28,896 --> 00:05:30,796 - This is like going for reals. - [Andrew] Yeah. 147 00:05:30,798 --> 00:05:32,230 We got that Korean fire. 148 00:05:33,033 --> 00:05:35,467 Some sesame seeds, green onions. 149 00:05:35,535 --> 00:05:37,102 [Guy] I don't know where to start first. 150 00:05:41,775 --> 00:05:45,711 As my son, Ryder, would say, that is fire. 151 00:05:45,713 --> 00:05:49,448 The crisp on the outside of it is fantastic 152 00:05:49,450 --> 00:05:53,719 and then this complete takeover of flavor. It's like a... 153 00:05:53,721 --> 00:05:56,455 It's like a riot in the streets of Flavortown, dude. 154 00:05:57,124 --> 00:05:59,024 And they're so different. 155 00:05:59,026 --> 00:06:02,561 One's light and a little bit more purer. 156 00:06:02,563 --> 00:06:04,229 Ginger, garlic, soy. 157 00:06:04,231 --> 00:06:06,030 The other gets into a little bit more extravagan 158 00:06:06,099 --> 00:06:11,737 with the sticky, spicy, tangy, gochujang, kind of set up and the fact that you have two 159 00:06:11,739 --> 00:06:14,806 almost completely different wings at the same time... delicious. 160 00:06:14,808 --> 00:06:15,874 I mean, like, delicious. 161 00:06:15,942 --> 00:06:17,776 [Andrew] 12 wings for table 11. 162 00:06:17,844 --> 00:06:21,847 They're crispy but also tender on the inside. 163 00:06:21,849 --> 00:06:23,148 - It works? - It works very well. 164 00:06:23,150 --> 00:06:25,016 We got k-town nachos. 165 00:06:25,018 --> 00:06:26,651 I have gone all over the country 166 00:06:26,653 --> 00:06:27,786 and never found anything like this. 167 00:06:27,788 --> 00:06:29,521 I can't wait to come back here. 168 00:06:29,523 --> 00:06:33,125 It is funky, it's eclectic, it's the real deal. 169 00:06:33,193 --> 00:06:35,060 -Well done, my friend. Well done. -Thank you. 170 00:06:38,031 --> 00:06:41,333 [Guy] Up next, a legit barbeque spot in Aspen, Colorado. 171 00:06:41,335 --> 00:06:42,400 Wow. 172 00:06:42,402 --> 00:06:43,769 [Guy] Putting out rule breaking ribs. 173 00:06:43,771 --> 00:06:46,104 This right here is a different level of weird. 174 00:06:46,140 --> 00:06:48,974 [Guy] And wings you're gonna wanna fly in fo 175 00:06:48,976 --> 00:06:51,176 This is its own category of wing. 176 00:06:58,819 --> 00:07:00,118 Dad, when you said we were going to Aspen, 177 00:07:00,120 --> 00:07:03,021 I thought you meant to go snowboarding. What happened? 178 00:07:03,023 --> 00:07:05,724 Hunter, we're in a convertible, the top's down 179 00:07:05,792 --> 00:07:07,392 and we have no gear. What did you think? 180 00:07:07,394 --> 00:07:09,761 I thought we would just, like, rent them at the hotel or something like that. 181 00:07:09,797 --> 00:07:13,698 No, no, no. Anyhow, son, I'm here to bring you to this really dynamite smokehouse. 182 00:07:13,767 --> 00:07:15,200 This guy's story, his background 183 00:07:15,202 --> 00:07:17,202 and the type of ribs he's serving 184 00:07:17,204 --> 00:07:18,904 are gonna blow you away. 185 00:07:18,906 --> 00:07:20,105 This is Hickory House Ribs. 186 00:07:21,942 --> 00:07:22,974 Smoked half chicken. 187 00:07:23,009 --> 00:07:24,109 The best barbeque in town. 188 00:07:24,177 --> 00:07:27,078 Everything has so much flavor packed into it. 189 00:07:27,080 --> 00:07:28,880 Hollow mac beef going to table 31. 190 00:07:28,882 --> 00:07:31,883 We've lived here for 26 years and it's a mainstay rib place. 191 00:07:31,885 --> 00:07:33,685 [Guy] But pitmaster Paul Dioguardi's 192 00:07:33,687 --> 00:07:36,655 barbecue roots run even deeper, 193 00:07:36,657 --> 00:07:38,757 going back to when he was growing up in Chi-town. 194 00:07:38,759 --> 00:07:39,858 I started travelling around the country 195 00:07:39,926 --> 00:07:41,893 doing rib competitions when I was 14. 196 00:07:41,895 --> 00:07:43,628 - What did you go to college for? - Become a dentist. 197 00:07:43,630 --> 00:07:44,830 - What? - Graduated college, 198 00:07:44,832 --> 00:07:46,598 wanted to open up a restaurant in Denver. 199 00:07:46,600 --> 00:07:49,167 - And then you moved to Aspen and bought this place? - Yep. 200 00:07:49,169 --> 00:07:50,602 All right, so what are we cooking today? 201 00:07:50,637 --> 00:07:51,770 Some Danish babyback ribs. 202 00:07:51,838 --> 00:07:54,539 Full rack dinner with au gratin potatoes. 203 00:07:54,608 --> 00:07:56,908 If I come to Hickory House, ribs are always on my plate. 204 00:07:56,910 --> 00:07:59,845 And the meat literally just falls off the bone. 205 00:07:59,847 --> 00:08:01,480 Before we get into ribs, we're making barbeque sauce. 206 00:08:01,482 --> 00:08:04,516 So we're gonna saute some diced onions, tomato paste. 207 00:08:04,518 --> 00:08:07,085 - Just a little bit of tomato paste. - Some water, vinegar. 208 00:08:07,087 --> 00:08:08,920 - Gotta have some sugar. - [Guy] Just a little bit. 209 00:08:08,922 --> 00:08:13,124 Lemon juice, Worcestershire sauce, garlic powder, onion powder. 210 00:08:13,126 --> 00:08:15,894 - [Guy] Salt, black pepper. - [Paul] Ground mustard. 211 00:08:15,962 --> 00:08:17,529 - That's allspice. - Good call, Hunter. 212 00:08:17,531 --> 00:08:18,997 - [Paul] Cornstarch. - [Guy] How long is this gonna take to cook down? 213 00:08:18,999 --> 00:08:20,532 [Paul] Probably about 30 minutes. 214 00:08:20,534 --> 00:08:22,767 All right, so we're gonna make our au gratin potatoes. 215 00:08:22,769 --> 00:08:24,836 - That cheese? - [Paul] That is shredded potatoes. 216 00:08:24,838 --> 00:08:26,638 - Does it get weirder? - It gets better. 217 00:08:26,640 --> 00:08:28,139 It gets better, okay, next up. What's this? 218 00:08:28,141 --> 00:08:30,408 All right. This is cream of celery soup. 219 00:08:30,477 --> 00:08:32,611 - Now cream of celery soup. - Just hold on. 220 00:08:32,646 --> 00:08:35,747 This is cream of chicken soup. This is plain old cheddar cheese. 221 00:08:35,749 --> 00:08:38,817 - Gotta have sour cream. - [Guy] This right here is a different level of weird. 222 00:08:38,819 --> 00:08:40,852 Diced onions and some water. 223 00:08:40,854 --> 00:08:42,020 You're gonna do this with your hands? 224 00:08:42,022 --> 00:08:42,954 We're just getting right into it. 225 00:08:42,956 --> 00:08:43,989 We don't mess around. 226 00:08:43,991 --> 00:08:45,090 [Hunter] Did you go to counselling? 227 00:08:45,092 --> 00:08:46,424 Let me get you a therapist on the phone. 228 00:08:46,493 --> 00:08:47,893 - Pan these up, okay? - [Guy] Okay. 229 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.