1 00:00:01,301 --> 00:00:04,737 Twelve angry shrimp! Twelve angry shrimp! 2 00:00:04,739 --> 00:00:07,272 I'm at Peaches HotHouse in Brooklyn, New York 3 00:00:07,274 --> 00:00:10,209 taking on the 12 angry shrimp challenge. 4 00:00:10,211 --> 00:00:12,745 I had the extra hot shrimp one time. 5 00:00:12,747 --> 00:00:14,813 Everywhere it hit, it just stayed. 6 00:00:14,815 --> 00:00:17,516 It never leaves you. 7 00:00:17,518 --> 00:00:22,254 [Casey Webb] If I can finish 12 ghost pepper-laced shrimp in 12 minutes, 8 00:00:22,256 --> 00:00:25,290 I get a T-shirt and eternal glory. 9 00:00:25,292 --> 00:00:27,059 That is the smoked ghost pepper. 10 00:00:27,061 --> 00:00:28,560 Yeah, don't get it on your lips. 11 00:00:28,562 --> 00:00:31,397 And no crying. If you're crying, you're disqualified. 12 00:00:31,399 --> 00:00:33,365 Casey! Casey! Casey! 13 00:00:33,367 --> 00:00:35,901 Come on, Casey. Let's do it! 14 00:00:35,903 --> 00:00:37,903 Beat it, you little shrimp. 15 00:00:37,905 --> 00:00:39,638 [cheering] 16 00:00:41,074 --> 00:00:44,209 [Casey] For years, food's army has grown unchecked. 17 00:00:44,211 --> 00:00:45,644 Oh, my God. 18 00:00:46,379 --> 00:00:47,112 [Casey] Bigger... 19 00:00:47,114 --> 00:00:48,213 Wow. 20 00:00:48,215 --> 00:00:49,181 spicier... 21 00:00:49,183 --> 00:00:50,015 Whoo! 22 00:00:50,017 --> 00:00:51,016 bolder. 23 00:00:51,018 --> 00:00:52,217 What is that? 24 00:00:52,219 --> 00:00:53,786 But a hero rises... 25 00:00:53,788 --> 00:00:54,787 This is tremendous. 26 00:00:54,854 --> 00:00:57,756 ready to taste the nation's most epic eats. 27 00:00:59,159 --> 00:01:00,092 Uh... 28 00:01:00,094 --> 00:01:00,859 [cheering] 29 00:01:00,861 --> 00:01:01,960 I'm Casey Webb... 30 00:01:01,962 --> 00:01:03,462 Yes! 31 00:01:03,464 --> 00:01:06,398 holding the banner of man and armed with years of experience 32 00:01:06,400 --> 00:01:07,766 in the restaurant industry... 33 00:01:08,535 --> 00:01:10,135 Casey! Casey! 34 00:01:10,137 --> 00:01:11,904 I go into battle. 35 00:01:11,906 --> 00:01:13,605 Bring on the steak! 36 00:01:15,075 --> 00:01:17,209 Food, your days are numbered. 37 00:01:17,211 --> 00:01:18,877 It's gonna be a wild ride. 38 00:01:18,879 --> 00:01:21,814 The mighty Casey has a taste for victory. 39 00:01:21,816 --> 00:01:23,082 Whoo! 40 00:01:24,851 --> 00:01:27,286 This is Man v. Food. 41 00:01:31,024 --> 00:01:34,760 My eating escapade takes me across the bridge to Brooklyn, New York 42 00:01:34,762 --> 00:01:36,628 for a barbecue-meets-deli feast 43 00:01:36,630 --> 00:01:38,530 an Italian seafood staple, 44 00:01:38,532 --> 00:01:40,899 and a seriously spicy shrimp challenge. 45 00:01:41,634 --> 00:01:43,268 Brooklyn may go hard, 46 00:01:43,270 --> 00:01:44,837 but so does my appetite. 47 00:01:46,473 --> 00:01:47,940 Across the bridge from Manhattan, 48 00:01:47,942 --> 00:01:51,009 Brooklyn is New York City's newest culinary hero. 49 00:01:51,011 --> 00:01:54,680 A hip, cutting edge dining destination serving diverse cuisines, 50 00:01:54,682 --> 00:01:56,815 ranging from old-school Italian 51 00:01:56,817 --> 00:01:59,251 to Southern barbecue fusion. 52 00:02:01,221 --> 00:02:03,589 Brooklyn is the new kid on the barbecue block 53 00:02:03,591 --> 00:02:07,025 and no joint proves that more than Fette Sau. 54 00:02:07,027 --> 00:02:10,996 Here they're combining Texas barbecue with a New York deli twist 55 00:02:10,998 --> 00:02:14,299 serving up the Empire State's best smoked meats. 56 00:02:17,170 --> 00:02:19,938 When Brooklynites are looking for Texas-style barbecue 57 00:02:19,940 --> 00:02:22,741 but also want the foods that make New York famous, 58 00:02:22,743 --> 00:02:27,446 they know to pop over to the laidback garage turned restaurant, Fette Sau. 59 00:02:28,181 --> 00:02:29,615 - What is that? - That's pastrami. 60 00:02:29,682 --> 00:02:32,951 I could really taste the quality of the meat compared to other places. 61 00:02:32,953 --> 00:02:36,455 [Casey] By combining locally sourced ingredients and recipes 62 00:02:36,457 --> 00:02:39,124 with Southern barbecue and heritage-bred meats, 63 00:02:39,126 --> 00:02:41,660 Fette Sau reinvents the grill game. 64 00:02:41,662 --> 00:02:43,095 The flavor explodes. 65 00:02:43,097 --> 00:02:45,931 - It's like a rainbow of flavor. - Yeah, yeah, yeah. 66 00:02:45,933 --> 00:02:48,267 [Casey] Chase the rainbow, guys. 67 00:02:48,269 --> 00:02:50,869 I'm here to try a New York deli favorite, 68 00:02:50,871 --> 00:02:52,304 pastrami, 69 00:02:52,306 --> 00:02:55,007 but Fette Sau barbecue style. 70 00:02:55,009 --> 00:02:56,775 You see how thick that bark is? 71 00:02:56,777 --> 00:03:00,379 None of this puny little pastrami you see at New York delis. 72 00:03:00,381 --> 00:03:04,216 [woman] No, this is thick-cut, lots of bark, fat still on. 73 00:03:04,218 --> 00:03:06,084 Once you go big bark, you can't go back, right? 74 00:03:06,086 --> 00:03:07,853 You're not gonna go to a New York deli ever again. 75 00:03:07,855 --> 00:03:08,921 Size does matter. 76 00:03:10,523 --> 00:03:12,858 I head to the kitchen to meet Joe 77 00:03:12,860 --> 00:03:16,128 and learn the secrets behind his people-pleasing pastrami. 78 00:03:16,130 --> 00:03:17,896 - Joe. - Hey, Casey. How are you? 79 00:03:17,898 --> 00:03:19,097 I'm doing great, man. 80 00:03:19,099 --> 00:03:20,599 Thank you for having me here. 81 00:03:20,601 --> 00:03:22,968 - A boy from Jersey, I understand. Just like me. - Yep. That's right. 82 00:03:22,970 --> 00:03:24,570 So, we're doing barbecue in Brooklyn. 83 00:03:24,572 --> 00:03:26,672 [Joe] Yeah, really wanted to do a barbecue place, 84 00:03:26,674 --> 00:03:29,007 and at the time in New York, there was very little barbecue. 85 00:03:29,009 --> 00:03:31,543 We took a little bit out of central Texas barbecue 86 00:03:31,545 --> 00:03:34,379 and then we have a similar thing in New York called delicatessen, 87 00:03:34,381 --> 00:03:35,814 and kind of married the two things 88 00:03:35,881 --> 00:03:39,251 - to put it in the New York context, you know? - [Casey] Yeah. 89 00:03:39,253 --> 00:03:42,654 [Joe] New York is such a great venue for doing this type of stuff 90 00:03:42,656 --> 00:03:45,023 because we would get Koreans from Queens who would come here 91 00:03:45,025 --> 00:03:46,892 and freak out over the pork belly 92 00:03:46,894 --> 00:03:49,161 and old New Yorkers who loved pastrami coming in 93 00:03:49,163 --> 00:03:50,929 and the old Italians from the neighborhood coming in 94 00:03:50,931 --> 00:03:51,997 for the Italian sausage. 95 00:03:51,999 --> 00:03:53,932 So, it was just like really tied in. 96 00:03:53,934 --> 00:03:55,467 You built a little empire for yourself 97 00:03:55,469 --> 00:03:57,269 - and it's pretty great. - Thanks, thanks. 98 00:03:57,271 --> 00:04:00,005 So, where do we start? We're gonna start with we're gonna make our brisket, 99 00:04:00,007 --> 00:04:01,873 - so we're gonna do our brine? - Yep. 100 00:04:01,875 --> 00:04:05,577 [Casey] Fette Sau's brine components are salt, pink salt for curing, 101 00:04:05,579 --> 00:04:07,646 brown sugar, whole garlic cloves, 102 00:04:07,648 --> 00:04:10,182 and honey infused with pickling spice. 103 00:04:10,184 --> 00:04:11,383 - Bring 'em to a boil. - Yeah. 104 00:04:11,385 --> 00:04:12,985 And then we have to let it cool. 105 00:04:12,987 --> 00:04:15,087 - Then you brine. - [Joe] Yeah, you don't want to pour boiling water over it. 106 00:04:15,089 --> 00:04:18,657 [Casey] Yeah, otherwise you're brine-cooking your meat. 107 00:04:18,659 --> 00:04:21,193 Try that at home once and then... 108 00:04:21,195 --> 00:04:24,630 And then cool your brine to actually brine your brisket. 109 00:04:24,632 --> 00:04:28,567 [Casey] Brining is as much about the length of time you brine your meat 110 00:04:28,569 --> 00:04:30,535 as it is about the ingredients, 111 00:04:30,537 --> 00:04:33,805 and they don't rush anything here at Fette Sau. 112 00:04:33,807 --> 00:04:35,040 It's gotta brine for a week. 113 00:04:35,042 --> 00:04:36,208 It's gotta sit in this for a week. 114 00:04:36,210 --> 00:04:37,743 - Oh, I came here a little too early. - You did. 115 00:04:37,745 --> 00:04:39,778 - Come back next week and we'll eat. - Happily. 116 00:04:40,880 --> 00:04:42,648 [Casey] Once the brisket is fully brined, 117 00:04:42,650 --> 00:04:44,650 we add a proprietary rub. 118 00:04:44,652 --> 00:04:48,153 So, this is our house rub that goes on everything we do 119 00:04:48,155 --> 00:04:50,055 augmented with coriander 120 00:04:50,057 --> 00:04:52,257 because that's one of the main components of pastrami. 121 00:04:52,259 --> 00:04:54,526 Traditional pastrami is just coriander and black pepper. 122 00:04:54,528 --> 00:04:56,228 [Casey] We start with brown sugar, 123 00:04:56,230 --> 00:04:58,163 espresso, salt, 124 00:04:58,165 --> 00:04:59,564 freshly ground black pepper, 125 00:04:59,566 --> 00:05:01,867 garlic powder, cinnamon, 126 00:05:01,869 --> 00:05:04,202 cumin, cayenne pepper, 127 00:05:04,204 --> 00:05:05,537 and finally... 128 00:05:05,539 --> 00:05:06,772 [Joe] Crushed coriander seeds. 129 00:05:06,774 --> 00:05:08,507 That's so great. Can I get some of that to go home? 130 00:05:08,509 --> 00:05:10,375 - Of course. - Really. Like, I wanna just bring some home. 131 00:05:10,377 --> 00:05:12,377 - Put some in your pocket? - Yep. Put in my hand. 132 00:05:12,379 --> 00:05:14,646 [Joe] It's usually from the husk of the coriander seed. 133 00:05:14,648 --> 00:05:16,148 [dreamy music playing] 134 00:05:17,383 --> 00:05:19,084 [Casey] We mix up all the ingredients 135 00:05:19,086 --> 00:05:22,054 and then give the beautiful brisket a relaxing rub. 136 00:05:22,056 --> 00:05:23,722 [Joe] So, you actually really want to rub it in. 137 00:05:23,724 --> 00:05:25,324 Can't leave any naked spots. 138 00:05:25,326 --> 00:05:28,226 [Casey] For great barbecue, you gotta cook it slow and low, 139 00:05:28,228 --> 00:05:33,365 so this brisket will cook at 220 degrees for 14 to 18 hours. 140 00:05:35,201 --> 00:05:39,471 A mere 17 hours later, our brisket pastrami is finally ready 141 00:05:39,473 --> 00:05:40,939 to come out of the oven. 142 00:05:40,941 --> 00:05:42,808 - You're wrestling a badger. - Oh, look at that. 143 00:05:42,810 --> 00:05:44,242 [laughing] Oh, my God. 144 00:05:44,244 --> 00:05:45,577 Look at that bark. 145 00:05:45,579 --> 00:05:46,978 I hope it doesn't have any bite on there. 146 00:05:46,980 --> 00:05:49,614 [Joe] By the touch of it you could tell that's done. 147 00:05:49,616 --> 00:05:52,884 [Casey] Because this isn't the typical sandwich pastrami, 148 00:05:52,886 --> 00:05:54,619 Joe slices it a little thicker, 149 00:05:54,621 --> 00:05:57,489 pulling from the fatty center of the brisket. 150 00:05:59,792 --> 00:06:01,393 He's like a mad scientist. 151 00:06:01,395 --> 00:06:03,829 [Casey] We assemble a deli tray with bread, 152 00:06:03,831 --> 00:06:05,697 pickles, sauerkraut, 153 00:06:05,699 --> 00:06:09,634 and most importantly, the perfect pastrami. 154 00:06:09,636 --> 00:06:10,869 I'm gonna go with my hands. 155 00:06:18,811 --> 00:06:21,246 [Casey] The bark has so much flavor. 156 00:06:21,248 --> 00:06:24,316 You're getting all those nuances of all the rub that we put in there, 157 00:06:24,318 --> 00:06:26,551 and the richness of the espresso comes through. 158 00:06:26,553 --> 00:06:29,821 The coriander is just that rich citrus pop. 159 00:06:29,823 --> 00:06:33,392 This pastrami dropped on its head in a good way. 160 00:06:33,394 --> 00:06:37,662 This barbecue is heavenly, but I got a date with a devil ahead of me. 161 00:06:39,932 --> 00:06:40,932 The first one will be easy, 162 00:06:41,000 --> 00:06:43,001 and the second one will be a little bit harder. 163 00:06:43,003 --> 00:06:46,505 And by the third one, you know. 164 00:06:46,507 --> 00:06:49,274 Spicy shrimp, get ready for an even hotter Casey. 165 00:06:51,411 --> 00:06:52,644 [imitates sizzling] 166 00:06:58,050 --> 00:07:00,285 I'm in Brooklyn, New York awaiting trial 167 00:07:00,287 --> 00:07:02,687 with the 12 angry shrimp challenge. 168 00:07:02,689 --> 00:07:06,892 But first, it's time for some of the freshest seafood in Brooklyn 169 00:07:06,894 --> 00:07:08,693 Italian style. 170 00:07:13,032 --> 00:07:15,133 For Italian that rivals the motherland itself, 171 00:07:15,135 --> 00:07:19,204 you gotta come to Brooklyn to Randazzo's Clam Bar. 172 00:07:19,206 --> 00:07:22,908 A nearly 100-year-old seafood institution is the Italian king 173 00:07:22,910 --> 00:07:24,443 of Kings County. 174 00:07:30,683 --> 00:07:33,985 From their humble beginnings as a seaside raw bar, 175 00:07:33,987 --> 00:07:36,655 Randazzo's grew over five generations 176 00:07:36,657 --> 00:07:39,591 adding legendary Italian dishes along the way 177 00:07:39,593 --> 00:07:43,195 and becoming a neighborhood institution. 178 00:07:43,197 --> 00:07:44,963 Now, how long have you been coming to Randazzo's? 179 00:07:44,965 --> 00:07:47,732 Since I'm... What am I, 57? Thirty-seven years. 180 00:07:47,734 --> 00:07:49,868 - Thirty-seven years? - It's as good today as it was 37 years ago. 181 00:07:49,870 --> 00:07:51,403 It's exactly the same. 182 00:07:54,540 --> 00:07:58,243 [Casey] A devilishly delicious dish at Randazzo's is 183 00:07:58,245 --> 00:08:00,679 the shrimp fra diavolo over pasta, 184 00:08:00,681 --> 00:08:02,481 a meal so dependably great, 185 00:08:02,483 --> 00:08:04,883 the locals know exactly what they're getting. 186 00:08:04,885 --> 00:08:07,686 Oh, my God. It's a little spicy red sauce. 187 00:08:07,688 --> 00:08:11,823 Shrimp fra diavolo. Six shrimp, two mussels, two clams. Good. 188 00:08:11,825 --> 00:08:14,059 [Casey] Then there's this spicy fried calamari 189 00:08:14,061 --> 00:08:17,095 or "galamah" to the neighborhood Italians. 190 00:08:17,097 --> 00:08:18,897 The "galamah" in the sauce is addicting. 191 00:08:18,899 --> 00:08:20,699 The hot sauce is to die for. 192 00:08:20,701 --> 00:08:22,300 - So, this is spicy? - Yeah, that's hot. 193 00:08:22,302 --> 00:08:23,969 - Ohhh. - I like it hot. 194 00:08:23,971 --> 00:08:26,304 Me, too. I like it hot, too. 195 00:08:26,306 --> 00:08:27,739 All right, here we go. 196 00:08:31,744 --> 00:08:33,178 It's even smoky. 197 00:08:33,180 --> 00:08:35,080 - Yeah, isn't it amazing? - What is that? 198 00:08:35,082 --> 00:08:37,415 - It's so good. - Like, the hot sauce is to die for. 199 00:08:38,484 --> 00:08:39,784 [mouthing] Hello? 200 00:08:39,786 --> 00:08:42,287 [Casey] But the dish the locals say is gonna give me 201 00:08:42,289 --> 00:08:45,090 the most authentic taste of old-school Brooklyn is 202 00:08:45,092 --> 00:08:47,859 their take on an old Italian classic, 203 00:08:47,861 --> 00:08:49,995 linguine with clam sauce. 204 00:08:49,997 --> 00:08:55,800 [woman] It's just fresh clams with garlic, white clam juice. Just amazing. 205 00:08:55,802 --> 00:08:57,135 And how's the pasta? Is it... 206 00:08:57,137 --> 00:08:58,336 Al dente. 207 00:08:58,338 --> 00:08:59,771 - It's al dente. - To the bite. 208 00:08:59,773 --> 00:09:02,107 - So it's not mushy. - No, not at all. 209 00:09:02,109 --> 00:09:05,277 I'm not a baby. I could chew. 210 00:09:05,279 --> 00:09:10,248 So I head to the kitchen to see if I could stir up some linguine with Lopez. 211 00:09:10,250 --> 00:09:12,117 All right, so, Lopez, where do we start? 212 00:09:12,119 --> 00:09:13,818 - [Casey] We start with the clams? - Right, the clams. 213 00:09:16,055 --> 00:09:19,824 Lopez has been working at Randazzo's for 47 years, 214 00:09:19,826 --> 00:09:23,862 so, naturally, he hands me a knife and asks me to open the clams. 215 00:09:24,630 --> 00:09:25,897 No pressure. 216 00:09:25,899 --> 00:09:30,368 Gotta wedge my clam knife and then you pop it open. 217 00:09:30,370 --> 00:09:31,636 - Oh! - No. 218 00:09:31,638 --> 00:09:33,104 - Oh. - No, you can't open it. 219 00:09:33,106 --> 00:09:34,339 Oh! 220 00:09:34,341 --> 00:09:35,574 [Casey] There we go. 221 00:09:35,576 --> 00:09:37,142 When it comes to clam quality, 222 00:09:37,144 --> 00:09:41,880 the darker the shell the more flavorful the clam, so these are pretty dark. 223 00:09:41,882 --> 00:09:44,082 Once we've shucked a pound of clams... 224 00:09:44,084 --> 00:09:45,350 Boop! 225 00:09:46,085 --> 00:09:47,251 There we go. 226 00:09:47,253 --> 00:09:50,055 we heat a frying pan with olive oil and garlic. 227 00:09:50,057 --> 00:09:51,189 That's a lot of garlic. 228 00:09:51,191 --> 00:09:53,058 Wait, so all this garlic, Lopez, 229 00:09:53,060 --> 00:09:55,393 - this is going into linguine with clams? - [Lopez] Yeah. 230 00:09:57,129 --> 00:09:59,331 [Casey] When the oil and garlic are nice and hot, 231 00:09:59,333 --> 00:10:01,633 we add oregano, basil 232 00:10:01,635 --> 00:10:03,401 black pepper, salt, 233 00:10:03,403 --> 00:10:05,437 chili flakes, and parsley. 234 00:10:06,005 --> 00:10:07,572 - See this? - Whoa. 235 00:10:08,274 --> 00:10:10,308 Then comes the pound of clams. 236 00:10:13,245 --> 00:10:16,681 While it's frying, we add clam juice and white wine. 237 00:10:16,683 --> 00:10:18,383 [Casey] So, there's two types of clam sauce. 238 00:10:18,385 --> 00:10:20,051 There's red that's just tomato based 239 00:10:20,053 --> 00:10:23,154 and then there's white, which brings out that strong clam flavor. 240 00:10:23,156 --> 00:10:25,023 And so we're making white today. 241 00:10:25,025 --> 00:10:27,692 We boil our linguine, but not too long, 242 00:10:27,694 --> 00:10:29,995 to keep it al dente. 243 00:10:29,997 --> 00:10:32,430 See, often times pasta is named by their shape, 244 00:10:32,432 --> 00:10:35,266 and so spaghetti translates to little strings. 245 00:10:35,268 --> 00:10:37,002 Linguine is little tongues. 246 00:10:37,004 --> 00:10:39,871 So, it's gonna pick up all that flavor. 247 00:10:39,873 --> 00:10:42,674 And our marriage made in Italian heaven, 248 00:10:42,676 --> 00:10:47,379 a pound of white wine clams atop al dente linguine. 249 00:10:47,381 --> 00:10:49,814 [Casey] Come on, that's so many clams! 250 00:10:49,816 --> 00:10:52,584 This looks so good and it smells amazing. 251 00:10:52,586 --> 00:10:55,053 - Now everything's fresh. - [Casey] Everything's fresh. 252 00:10:55,055 --> 00:10:58,256 This is Randazzo's white wine and linguine clams. 253 00:11:01,027 --> 00:11:02,761 That's good? 254 00:11:02,763 --> 00:11:05,597 -Are you kidding me? It tastes great! -That's good. 255 00:11:05,599 --> 00:11:08,800 [Casey] The pasta is very al dente, so there's a bit of a bite. 256 00:11:08,802 --> 00:11:10,468 You want that bite from your pasta. 257 00:11:10,470 --> 00:11:15,774 The clams, I mean, they're just fresh and juicy and you get that great brine. 258 00:11:15,776 --> 00:11:18,476 And we have so much garlic. I love garlic so much. 259 00:11:18,478 --> 00:11:20,478 So, garlic, oregano, salt and pepper, 260 00:11:20,480 --> 00:11:22,714 and then we have our chili flakes, so there's a little bit of hot. 261 00:11:23,282 --> 00:11:24,482 It's perfect. 262 00:11:24,484 --> 00:11:27,118 White wine and the garlic, there's just so much going on. 263 00:11:27,120 --> 00:11:31,923 If you want classic Italian linguine white wine clams, come to Randazzo's. 264 00:11:31,925 --> 00:11:33,058 So good. 265 00:11:33,060 --> 00:11:34,726 You guys go get your own. I'm gonna eat mine. 266 00:11:34,728 --> 00:11:35,760 Get outta here. 267 00:11:38,664 --> 00:11:40,331 I'm happy as a clam now, 268 00:11:40,333 --> 00:11:42,300 but I'm about to get angry. 269 00:11:42,302 --> 00:11:44,669 Beat that heat! Beat that heat! 270 00:11:44,671 --> 00:11:48,139 He's looking up to the sky like God's gonna save him. I don't know. 271 00:11:48,141 --> 00:11:49,841 Watch out 12 angry shrimp challenge 272 00:11:49,843 --> 00:11:52,243 'cause I'm coming in hot. 273 00:11:58,718 --> 00:12:00,385 I'm at Peaches HotHouse in Brooklyn, New York 274 00:12:00,387 --> 00:12:02,620 taking on the 12 angry shrimp challenge. 275 00:12:02,622 --> 00:12:04,489 If I become the first to finish 276 00:12:04,491 --> 00:12:06,591 12 ghost pepper smothered shrimp in 12 minutes, 277 00:12:06,593 --> 00:12:08,326 I get a free T-shirt. 278 00:12:08,328 --> 00:12:09,861 Twelve angry shrimp challenge, 279 00:12:09,863 --> 00:12:11,730 I'll give you something to get angry about. 280 00:12:18,404 --> 00:12:21,506 Peaches HotHouse has been serving up Southern comfort food 281 00:12:21,508 --> 00:12:23,808 to Brooklynites since 2008. 282 00:12:23,810 --> 00:12:25,977 Here the food isn't fussy. 283 00:12:25,979 --> 00:12:29,481 It's just great homestyle plates of bold flavors 284 00:12:29,483 --> 00:12:31,616 from the creamy mac and cheese 285 00:12:31,618 --> 00:12:33,585 to the fried green tomatoes 286 00:12:33,587 --> 00:12:36,788 and the cornmeal-crusted spicy catfish. 287 00:12:36,790 --> 00:12:38,423 [woman] Days I don't feel like cooking, 288 00:12:38,425 --> 00:12:39,924 I just run down to Peaches 289 00:12:39,926 --> 00:12:41,693 and I know I won't be disappointed. 290 00:12:42,962 --> 00:12:45,296 [Casey] The signature dish is the hot chicken, 291 00:12:45,298 --> 00:12:46,931 a type of spicy chicken 292 00:12:46,933 --> 00:12:48,733 that hails from Nashville, Tennessee, 293 00:12:48,735 --> 00:12:51,536 featuring a spicy and peppery dry rub. 294 00:12:51,538 --> 00:12:53,972 Peaches offers many levels of heat, 295 00:12:53,974 --> 00:12:57,776 but the flavor is always big and bold. 296 00:12:57,778 --> 00:12:59,744 It's hot, but yet it still has flavor. 297 00:12:59,746 --> 00:13:01,379 So, Peaches doesn't wanna burn you. 298 00:13:01,381 --> 00:13:02,747 Peaches wants to give you flavor, 299 00:13:02,749 --> 00:13:04,449 - but you might get a little burned. - A little kick. 300 00:13:04,451 --> 00:13:06,084 You might get a little scorched on the way. 301 00:13:07,319 --> 00:13:10,755 But I'm here to take on the 12 angry shrimp challenge. 302 00:13:10,757 --> 00:13:14,726 Twelve succulent fried shrimp marinated, dredged, and coated 303 00:13:14,728 --> 00:13:17,562 with the million Scoville smoked ghost pepper. 304 00:13:19,231 --> 00:13:20,732 Just think about it. 305 00:13:20,734 --> 00:13:23,368 The, like, spice and, like, how your body feels is a later-you problem. 306 00:13:23,370 --> 00:13:25,470 - Not, like, a present-day problem. - Not a now-me problem. 307 00:13:25,472 --> 00:13:26,971 - Yes. - It's a later-you problem. 308 00:13:26,973 --> 00:13:29,741 - It's a later-you problem. - I think you're gonna be feeling it right now. 309 00:13:29,743 --> 00:13:31,209 [woman] It's really a mental game, 310 00:13:31,211 --> 00:13:33,978 so you just wanna tell those shrimp, "Hey, shrimp," 311 00:13:33,980 --> 00:13:36,080 you know, "I'm the boss around here, okay?" 312 00:13:36,082 --> 00:13:38,483 You'll want more of that comeback sauce to cool you down. 313 00:13:38,485 --> 00:13:40,018 Wait, what's comeback sauce? 314 00:13:40,020 --> 00:13:42,086 Comeback aioli is the sauce here. 315 00:13:42,088 --> 00:13:44,455 So, that's creamy and it's gonna kill the heat? 316 00:13:44,457 --> 00:13:46,057 [man] It tries to. 317 00:13:46,059 --> 00:13:48,860 [Casey] Hopefully their barbecue aioli comeback sauce 318 00:13:48,862 --> 00:13:51,496 does more than just try to cool me down 319 00:13:51,498 --> 00:13:54,299 because I'll need all the help I can get. 320 00:13:54,301 --> 00:13:56,067 I head back to the HotHouse kitchen 321 00:13:56,069 --> 00:13:59,804 to prepare these hellaciously hot shrimp. 322 00:13:59,806 --> 00:14:01,840 - Craig. - Hey, how's it going? 323 00:14:01,842 --> 00:14:03,575 - Be gentle. That's all I ask. - Yeah, yeah. 324 00:14:03,577 --> 00:14:06,044 - Glad to have you here. - Yeah, I'm happy to be at Peaches. 325 00:14:06,046 --> 00:14:09,180 So, what goes in to the 12 angry shrimp challenge, Craig? 326 00:14:09,182 --> 00:14:11,583 Well, we start off with our regular marinade. 327 00:14:11,585 --> 00:14:15,386 We add some additional ghost pepper to the marinade. 328 00:14:15,388 --> 00:14:19,557 So, you gotta eat 12 of these extra, extra hot shrimp. 329 00:14:19,559 --> 00:14:22,460 - I get it. - And you gotta eat them in 12 minutes. 330 00:14:22,462 --> 00:14:25,630 And no crying. If you're crying, you're disqualified. [Casey laughs] 331 00:14:25,632 --> 00:14:28,299 All right, so we're gonna start with the marinade for the shrimp. 332 00:14:28,301 --> 00:14:29,767 [Casey] We mix salt, black pepper, 333 00:14:29,769 --> 00:14:32,170 powdered garlic, onion powder, cayenne pepper, 334 00:14:32,172 --> 00:14:33,771 and then... 335 00:14:33,773 --> 00:14:35,907 That is the smoked ghost pepper. 336 00:14:35,909 --> 00:14:39,611 Ghost peppers grow naturally in northeastern India, 337 00:14:39,613 --> 00:14:41,045 and they've traveled all the way to the US 338 00:14:41,047 --> 00:14:43,248 to become my greatest nemesis. 339 00:14:43,250 --> 00:14:45,283 We toss all the spices together, 340 00:14:45,285 --> 00:14:48,887 and I foolishly take a ghost pepper test-drive. 341 00:14:48,889 --> 00:14:50,021 Yeah, it's hot. 342 00:14:50,023 --> 00:14:51,823 Ooh, yeah, there it is. [coughs] 343 00:14:51,825 --> 00:14:53,191 Yeah, it comes on. 344 00:14:53,193 --> 00:14:56,127 All of a sudden, the inside of your entire mouth starts watering. 345 00:14:56,129 --> 00:14:57,662 Yeah, don't get it on your lips. 346 00:14:59,498 --> 00:15:02,800 [Casey] The shrimp get coated in the ghost pepper-laced spice rub 347 00:15:02,802 --> 00:15:05,436 and marinate overnight. 348 00:15:05,438 --> 00:15:07,572 It'll just permeate the entire shrimp. 349 00:15:07,574 --> 00:15:09,107 -It takes over. Makes them angry. -Right. 350 00:15:09,109 --> 00:15:11,242 [Casey] Once the shrimp are fully marinated, 351 00:15:11,244 --> 00:15:15,647 we add the ghost pepper spice mix yet again to the flour dredge. 352 00:15:15,649 --> 00:15:17,749 I see you add little by little 353 00:15:17,751 --> 00:15:19,851 and then you just dump the whole thing in anyway in the end. 354 00:15:19,853 --> 00:15:22,620 For a guy like you, I really should add the full one. 355 00:15:22,622 --> 00:15:23,788 - Oh, how kind of you. - Yeah. 356 00:15:25,124 --> 00:15:27,325 [Casey] It's time to fry the shrimp. 357 00:15:27,327 --> 00:15:29,427 Air tossed in the hot dredge, 358 00:15:29,429 --> 00:15:30,995 dipped in egg wash, 359 00:15:30,997 --> 00:15:34,032 and dredged again before being dropped in the deep fryer. 360 00:15:34,034 --> 00:15:35,466 They puff up a little bit, right? 361 00:15:35,468 --> 00:15:37,535 - They get real strong real quick and even angrier. - Oh, yeah. 362 00:15:37,537 --> 00:15:38,603 [growls] 363 00:15:38,605 --> 00:15:40,571 [Casey] Just a few short minutes later, 364 00:15:40,573 --> 00:15:43,608 these crabby crustaceans are ready. 365 00:15:43,610 --> 00:15:45,276 Now we're gonna make them really angry. 366 00:15:45,278 --> 00:15:46,811 They're gonna be irate when I'm done with them. 367 00:15:46,813 --> 00:15:48,513 I think they look pretty angry. 368 00:15:48,515 --> 00:15:53,685 Craig adds another liberal dusting of the HotHouse extra hot spice that contains, 369 00:15:53,687 --> 00:15:55,420 you guessed it, 370 00:15:55,422 --> 00:15:56,788 smoked ghost pepper. 371 00:15:56,790 --> 00:15:58,056 All right, so, let's plate this thing. 372 00:15:58,058 --> 00:15:59,357 So, at this point we go ahead and... 373 00:15:59,359 --> 00:16:00,658 Hope it doesn't burn the lettuce. 374 00:16:00,660 --> 00:16:03,895 [Craig] I like to set them up around the plate like a clock... 375 00:16:03,897 --> 00:16:07,198 - Ticktock, ticktock, ticktock. - to get these 12 shrimp... 376 00:16:07,200 --> 00:16:09,133 [in creepy voice] Come and play with us, Casey. 377 00:16:09,135 --> 00:16:11,135 Come and play with us. 378 00:16:11,137 --> 00:16:14,572 [Craig] I'm gonna offer you our two house-made sauces 379 00:16:14,574 --> 00:16:15,773 [Casey] Oh, lovely. 380 00:16:15,775 --> 00:16:18,042 But that's it. The 12 angry shrimp. 381 00:16:18,044 --> 00:16:19,143 They look pissed off. 382 00:16:19,145 --> 00:16:21,446 [cheering] Twelve angry shrimp! 383 00:16:21,448 --> 00:16:23,214 Twelve angry shrimp! 384 00:16:23,216 --> 00:16:24,882 [cheering] 385 00:16:28,220 --> 00:16:30,521 So, Casey, just like there's no crying in baseball, 386 00:16:30,523 --> 00:16:33,224 there's no crying in the 12 angry shrimp challenge. 387 00:16:33,226 --> 00:16:36,894 You have 12 minutes to eat those 12 little shrimp. [Casey chuckles] 388 00:16:36,896 --> 00:16:40,665 - [all] Three, two, one! - Whoo! 389 00:16:41,834 --> 00:16:44,869 [Casey] These shrimp are well-seasoned and juicy, 390 00:16:44,871 --> 00:16:48,940 but I know that's just a trick to get me to let my guard down. 391 00:16:48,942 --> 00:16:50,775 [all chanting] Peaches! HotHouse! 392 00:16:50,777 --> 00:16:53,077 Peaches! HotHouse! 393 00:16:53,079 --> 00:16:56,047 [Casey] Shrimp number one down the hatch. 394 00:16:56,049 --> 00:17:00,018 I'm gonna ghost these shrimp and forget all about them. 395 00:17:04,023 --> 00:17:06,157 Perhaps I spoke to soon. 396 00:17:06,159 --> 00:17:08,559 Shrimp number two is burning me up, 397 00:17:08,561 --> 00:17:11,396 and I can tell it's only gonna get worse. 398 00:17:11,398 --> 00:17:12,730 His face is red. 399 00:17:12,732 --> 00:17:15,533 He's sweating a little bit, but you know what? He got this. 400 00:17:15,535 --> 00:17:16,934 [cheering] 401 00:17:16,936 --> 00:17:21,139 [Casey] This is shaping up to be a tall task at a hot house. 402 00:17:28,380 --> 00:17:30,548 [Casey] I'm at Peaches HotHouse in Brooklyn, New York 403 00:17:30,550 --> 00:17:33,184 taking on the 12 angry shrimp challenge, 404 00:17:33,186 --> 00:17:36,554 but so far I'm finding these ghost pepper-spiced crustaceans. 405 00:17:36,556 --> 00:17:38,222 Too hot to handle. 406 00:17:40,225 --> 00:17:42,960 He's made a pretty good dent in the shrimp. I think he's gonna crush it. 407 00:17:42,962 --> 00:17:46,697 [Casey] The only thing being crushed right now is my soul 408 00:17:46,699 --> 00:17:50,268 under the weight of a million Scoville scorching units. 409 00:17:54,773 --> 00:17:56,274 [groans] 410 00:17:56,276 --> 00:17:59,677 Multiple people told me crying isn't allowed in this challenge. 411 00:17:59,679 --> 00:18:02,980 Fortunately, these peppers have me sweating out any water 412 00:18:02,982 --> 00:18:05,083 before it can reach my eyes. 413 00:18:05,085 --> 00:18:07,785 Casey, you are halfway through this challenge. 414 00:18:07,787 --> 00:18:09,754 I can see the sweat coming down. 415 00:18:09,756 --> 00:18:10,955 I want some peaches right now. 416 00:18:10,957 --> 00:18:12,657 I just need something sweet. Whoa! 417 00:18:12,659 --> 00:18:14,592 I'm burning up. 418 00:18:14,594 --> 00:18:17,728 I just keeps getting worse with each shrimp, 419 00:18:17,730 --> 00:18:19,697 and I still have five left to go. 420 00:18:21,800 --> 00:18:24,602 These ghostly shrimp have me on the ropes. 421 00:18:24,604 --> 00:18:26,204 [groans] 422 00:18:26,206 --> 00:18:30,174 I'm about to get knocked out unless I can make some kind of... 423 00:18:31,009 --> 00:18:32,276 comeback. 424 00:18:34,580 --> 00:18:36,848 That comeback sauce to cool you down. 425 00:18:36,850 --> 00:18:38,616 - [man] Comeback sauce. - [deep voice] Comeback sauce. 426 00:18:38,618 --> 00:18:40,518 [deeper voice] Comeback sauce. 427 00:18:40,520 --> 00:18:45,523 [Casey] In my fiery haze, I remember the comeback sauce. 428 00:18:45,525 --> 00:18:48,059 Come on, Casey. Let's do it! 429 00:18:48,061 --> 00:18:49,894 - [cheering] - [woman] Yeah! 430 00:18:49,896 --> 00:18:51,929 - [woman 1] You got it, Casey! - [woman 2] Go! 431 00:18:53,098 --> 00:18:55,700 [woman] Yeah, Casey! You got this! 432 00:18:57,436 --> 00:18:58,569 [woman] You can do it! 433 00:18:58,571 --> 00:19:00,171 [whooping] 434 00:19:00,806 --> 00:19:03,241 Casey, yes! You got this! 435 00:19:03,243 --> 00:19:04,475 You got this! 436 00:19:05,611 --> 00:19:08,379 [Casey] These devilish shrimp are no match 437 00:19:08,381 --> 00:19:11,315 for the Brooklyn love I'm feeling right now. 438 00:19:11,317 --> 00:19:13,718 [all chanting] Beat that heat! Beat that heat! 439 00:19:13,720 --> 00:19:18,055 Beat that heat! Beat that heat! Beat that heat! 440 00:19:18,057 --> 00:19:19,957 [Casey] After a comeback for the ages, 441 00:19:19,959 --> 00:19:24,328 I'm finally down to one puny, pissed off shrimp. 442 00:19:24,330 --> 00:19:26,464 [all chanting] Last shrimp! Last shrimp! 443 00:19:26,466 --> 00:19:29,534 Last shrimp! Last shrimp! Last shrimp! 444 00:19:32,337 --> 00:19:33,704 [all cheering] 445 00:19:36,708 --> 00:19:39,443 You did the challenge. You beat the challenge. 446 00:19:39,445 --> 00:19:41,245 Seven minutes and 37 seconds. 447 00:19:41,247 --> 00:19:42,780 Yeah! Whoo! 448 00:19:43,749 --> 00:19:45,750 In the battle of man versus food, 449 00:19:45,752 --> 00:19:46,984 man won! 450 00:19:46,986 --> 00:19:48,386 [all cheering] 451 00:19:49,988 --> 00:19:52,190 Thank you, Peaches. Thank you, Brooklyn. 452 00:19:52,192 --> 00:19:54,058 I love you and I always have. 453 00:19:54,060 --> 00:19:55,560 [all cheering] 454 00:19:57,196 --> 00:19:59,063 Whoo!