1 00:00:01,044 --> 00:00:04,747 ♪ ♪ 2 00:00:04,847 --> 00:00:06,783 (engine revving) 3 00:00:06,783 --> 00:00:07,617 GORDON: That doesn't sound like a car, 4 00:00:07,717 --> 00:00:09,252 that sounds like, oh my goodness. 5 00:00:09,352 --> 00:00:10,620 What a car, man. 6 00:00:10,720 --> 00:00:11,621 Is that him? 7 00:00:11,621 --> 00:00:12,588 DEREK: That's him. 8 00:00:12,688 --> 00:00:13,790 GORDON: Are we good? WILLIAM: Yeah. 9 00:00:13,890 --> 00:00:15,458 (laughing) 10 00:00:15,691 --> 00:00:17,760 GORDON: Derek, tell my wife I love her. 11 00:00:17,860 --> 00:00:19,295 DEREK: Alright. 12 00:00:19,295 --> 00:00:21,764 (screeching) 13 00:00:21,764 --> 00:00:25,635 GORDON: Holy shit! Woo! 14 00:00:27,036 --> 00:00:29,205 (bleep) bananas, man. 15 00:00:31,240 --> 00:00:33,076 Oh my God! 16 00:00:41,250 --> 00:00:42,985 GORDON (off-screen): I'm in the legendary Smoky Mountains, 17 00:00:43,186 --> 00:00:47,290 a bio diverse wilderness steeped in history. 18 00:00:47,290 --> 00:00:50,827 From the native Cherokee people to moonshiners, 19 00:00:50,827 --> 00:00:55,164 to NASCAR, this land has a past as diverse as its cuisine. 20 00:00:55,264 --> 00:00:57,667 And I can't wait to explore it all. 21 00:00:57,767 --> 00:01:00,169 GORDON: Although they call these the Smoky Mountains, 22 00:01:00,269 --> 00:01:02,638 rivers are a plenty and I start my incredible journey 23 00:01:02,638 --> 00:01:05,641 fly fishing with a legendary local chef, 24 00:01:05,741 --> 00:01:06,843 William Dissen. 25 00:01:06,843 --> 00:01:09,812 Now, he said meet me somewhere on the river. 26 00:01:12,181 --> 00:01:14,150 SAM: Hey. GORDON: Hey, good morning. 27 00:01:14,150 --> 00:01:15,318 SAM: Hi, how are you? 28 00:01:15,318 --> 00:01:16,352 GORDON: You're not Chef William, that's for sure. 29 00:01:16,452 --> 00:01:17,820 SAM: I am not, no, no, no. My name is Sam. 30 00:01:17,820 --> 00:01:18,688 GORDON: Nice to meet you. 31 00:01:18,688 --> 00:01:21,991 Uh, you're dressed up as if you're about to climb or? 32 00:01:22,091 --> 00:01:22,992 SAM: Do you wanna meet Chef William? 33 00:01:22,992 --> 00:01:23,826 GORDON: Yes please. 34 00:01:23,826 --> 00:01:24,861 SAM: Okay, yeah, right down this way. 35 00:01:24,861 --> 00:01:26,362 GORDON: He's down here? SAM: Uh-huh. 36 00:01:26,362 --> 00:01:28,831 GORDON: I'm gonna follow you. SAM: Alright, come on down. 37 00:01:32,101 --> 00:01:33,202 So you wanna come this way? 38 00:01:33,302 --> 00:01:34,504 GORDON: Are we there yet? 39 00:01:34,504 --> 00:01:36,539 SAM: Uh, nearly. It's right over here. 40 00:01:36,639 --> 00:01:38,808 GORDON: What the hell is that? 41 00:01:42,345 --> 00:01:46,616 Holy shit. Oh my lord! 42 00:01:48,885 --> 00:01:49,685 He's down there? 43 00:01:49,785 --> 00:01:51,354 SAM: He's down there. 44 00:01:51,354 --> 00:01:53,523 GORDON: William! WILLIAM: Hey, Gordon! 45 00:01:53,523 --> 00:01:54,891 GORDON: I'm coming! 46 00:01:54,891 --> 00:01:56,526 WILLIAM: Welcome to Smoky Mountains. 47 00:01:56,526 --> 00:01:58,561 GORDON: Bloody hell. Let's do this, girl. 48 00:01:58,661 --> 00:01:59,529 SAM: Woo! 49 00:01:59,529 --> 00:02:00,630 GORDON: Man. 50 00:02:03,199 --> 00:02:04,901 SAM: This first section's pretty slick, 51 00:02:04,901 --> 00:02:07,370 so lean back a bit, take smaller steps. 52 00:02:10,673 --> 00:02:13,242 GORDON: (bleep) this is slippy as (bleep). 53 00:02:13,342 --> 00:02:14,911 GORDON (off-screen): My journey has just begun and 54 00:02:14,911 --> 00:02:18,247 already the mountains are showing me who's in charge. 55 00:02:18,247 --> 00:02:20,716 SAM: Yeah, yeah. GORDON: shit! 56 00:02:20,716 --> 00:02:21,751 SAM: You're fine. 57 00:02:21,751 --> 00:02:22,552 GORDON: Repelling down anything, 58 00:02:22,652 --> 00:02:25,054 you need to get that firm grip and then relax. 59 00:02:26,322 --> 00:02:28,391 Shit. 60 00:02:28,491 --> 00:02:30,393 It's very hard to start that off 61 00:02:30,493 --> 00:02:31,894 when you can't even stand up straight. 62 00:02:31,994 --> 00:02:35,431 I've got no grip (bleep). 63 00:02:35,431 --> 00:02:37,233 And I was literally gliding across those rocks 64 00:02:37,233 --> 00:02:39,368 like Bambi on ice. 65 00:02:52,248 --> 00:02:54,417 Halfway down, my rope got stuck. 66 00:02:56,118 --> 00:02:59,922 You're going under that water and it's chilly, 67 00:02:59,922 --> 00:03:01,390 so you're holding your breath. 68 00:03:02,258 --> 00:03:05,895 There's a powerful amount of water coming full frontal. 69 00:03:07,430 --> 00:03:08,931 GORDON (off-screen): It's like taking a cold wet punch 70 00:03:08,931 --> 00:03:11,267 to the face over and over. 71 00:03:11,267 --> 00:03:14,904 This is not the southern hospitality I've heard so much about. 72 00:03:17,373 --> 00:03:18,774 (laughs) 73 00:03:20,409 --> 00:03:22,144 GORDON (off-screen): When I finally reach the first plateau, 74 00:03:22,144 --> 00:03:25,281 I look down and see the sheer rock face and 75 00:03:25,381 --> 00:03:27,984 realize I still have a long way to go. 76 00:03:37,126 --> 00:03:42,965 ♪ ♪ 77 00:03:45,835 --> 00:03:48,671 GORDON: Welcome to the Great Smoky Mountains, North Carolina. 78 00:03:48,771 --> 00:03:50,906 That was (bleep) insane. 79 00:03:53,609 --> 00:03:55,678 GORDON: You said meet me for some fly fishing! 80 00:03:56,178 --> 00:03:57,513 WILLIAM: Well, you were like Daniel Day Lewis coming down 81 00:03:57,513 --> 00:03:58,648 the waterfall, man. 82 00:03:58,648 --> 00:03:59,515 GORDON: Good to see you, bud. 83 00:03:59,515 --> 00:04:00,616 WILLIAM: Yes. 84 00:04:02,351 --> 00:04:06,022 GORDON (off-screen): William Dissen is a Smoky Mountain's legend, 85 00:04:06,022 --> 00:04:08,024 a multi award winning chef, 86 00:04:08,024 --> 00:04:11,127 with a focus on fresh, healthy and sustainable food. 87 00:04:12,028 --> 00:04:14,697 He works with a network of local farmers, fisherman, 88 00:04:14,797 --> 00:04:17,033 and artisan producers to create some of 89 00:04:17,033 --> 00:04:19,535 the best dishes this region has to offer. 90 00:04:22,204 --> 00:04:23,506 GORDON: What an amazing spot. 91 00:04:23,606 --> 00:04:24,840 WILLIAM: This is one of my favorite places to get out of 92 00:04:24,940 --> 00:04:26,208 the kitchen, to come and relax. 93 00:04:26,309 --> 00:04:28,177 I've got your gear here, we can head on downstream. 94 00:04:28,177 --> 00:04:29,945 GORDON: Bingo. 95 00:04:30,613 --> 00:04:31,547 GORDON (off-screen): After that repel, 96 00:04:31,647 --> 00:04:34,884 I'm wetter than a Scottish summer and I'm excited to 97 00:04:34,984 --> 00:04:37,153 dry off and get out the rod and reel. 98 00:04:37,887 --> 00:04:39,188 GORDON: And they're gonna be what Brook Trout? 99 00:04:39,188 --> 00:04:40,389 WILLIAM: Brook and Brown Trout. 100 00:04:40,489 --> 00:04:42,024 GORDON: And brownies, love that. 101 00:04:44,327 --> 00:04:46,696 My first time in the Smoky Mountains. 102 00:04:46,796 --> 00:04:49,899 WILLIAM: I really love this region because it's such a beautiful place. 103 00:04:49,899 --> 00:04:52,401 You have fertile land and, as you'll find out, 104 00:04:52,501 --> 00:04:54,203 lots of wild food everywhere. 105 00:04:54,303 --> 00:04:56,238 And if you look back to the Native Americans and 106 00:04:56,238 --> 00:04:58,207 the Cherokee, in particular, who lived in this region, 107 00:04:58,207 --> 00:05:01,210 you know, no wonder they decided to make this their home. 108 00:05:01,310 --> 00:05:03,045 It's kind of like a little food-topia. 109 00:05:03,045 --> 00:05:05,381 GORDON: Got ya. What lies beneath? 110 00:05:05,381 --> 00:05:07,883 Oh (bleep). Was that me or you? 111 00:05:07,883 --> 00:05:09,585 WILLIAM: I think it was both of us. 112 00:05:09,585 --> 00:05:11,587 There's a big sense in community and local in 113 00:05:11,687 --> 00:05:13,589 this region and so that's really important because 114 00:05:13,689 --> 00:05:15,224 at the end of the week, 115 00:05:15,224 --> 00:05:16,759 we've gotta cook for all these locals. 116 00:05:16,759 --> 00:05:18,227 And when we cook at the end of the week, 117 00:05:18,327 --> 00:05:19,562 I've got a little bet for you. 118 00:05:19,662 --> 00:05:20,896 GORDON: Go on. 119 00:05:20,896 --> 00:05:22,398 WILLIAM: So when you're in the Smoky Mountains, 120 00:05:22,498 --> 00:05:24,066 you're gonna need a truck to get around, 121 00:05:24,066 --> 00:05:25,568 there's a lot of rugged off road. 122 00:05:25,668 --> 00:05:27,937 I've got a really sweet truck that you can borrow. 123 00:05:27,937 --> 00:05:29,071 GORDON: Oh that'll be nice, thank you. 124 00:05:29,071 --> 00:05:29,939 WILLIAM: Yeah, you're welcome. 125 00:05:29,939 --> 00:05:31,741 I'll let you borrow it though, under one condition. 126 00:05:31,741 --> 00:05:32,608 GORDON: Go on. 127 00:05:32,708 --> 00:05:34,276 WILLIAM: If they like my food better, 128 00:05:34,377 --> 00:05:36,078 you fly my family and I to London... 129 00:05:36,178 --> 00:05:37,079 (laughing) 130 00:05:37,179 --> 00:05:37,947 GORDON: (bleep). 131 00:05:38,047 --> 00:05:39,615 WILLIAM: And you treat us to dinner at your restaurant. 132 00:05:39,615 --> 00:05:40,783 GORDON: Right. And if I win? 133 00:05:40,883 --> 00:05:42,618 WILLIAM: If you win, I'll let you keep the keys. 134 00:05:42,618 --> 00:05:43,419 GORDON: You are... 135 00:05:43,519 --> 00:05:44,920 Oh, you'll let me keep the truck? 136 00:05:45,020 --> 00:05:46,088 WILLIAM: I'll let you keep the truck. 137 00:05:46,088 --> 00:05:47,256 GORDON: Are you sure? 138 00:05:47,256 --> 00:05:49,792 So game on. I'm competitive. 139 00:05:49,892 --> 00:05:51,460 He's incredibly competitive and 140 00:05:51,460 --> 00:05:53,095 I've never competed for a truck. 141 00:05:53,195 --> 00:05:55,464 So extra motivation. 142 00:05:55,464 --> 00:05:58,267 I'm gonna give William a run for his money. 143 00:05:58,367 --> 00:05:59,435 Game on, big boy. 144 00:05:59,535 --> 00:06:01,270 WILLIAM: Let's do it. GORDON: And quick favor. 145 00:06:01,370 --> 00:06:02,104 WILLIAM: What's that? 146 00:06:02,204 --> 00:06:03,105 GORDON: The fact that we didn't catch any, 147 00:06:03,105 --> 00:06:04,807 or I didn't catch any trout this morning, 148 00:06:04,907 --> 00:06:07,476 any chance you could pull me a couple for the final cook, please. 149 00:06:07,476 --> 00:06:09,111 WILLIAM: I'm sure, I'm sure I could get a few, 150 00:06:09,111 --> 00:06:10,646 but that's the last favor I'm doing for you this week. 151 00:06:10,746 --> 00:06:11,981 GORDON: You are competitive. 152 00:06:12,081 --> 00:06:13,149 Uh, listen, tight lines. 153 00:06:13,149 --> 00:06:15,050 Good luck, I'll see you at the end of the week. 154 00:06:29,598 --> 00:06:31,333 GORDON (off-screen): I want this truck, 155 00:06:31,333 --> 00:06:36,071 so I need to get my hands on some of the most unique ingredients found here. 156 00:06:37,339 --> 00:06:39,408 Luckily, I've already got trout on the menu. 157 00:06:40,943 --> 00:06:43,512 GORDON: But here, we have over 2,000 miles of amazing rivers 158 00:06:43,612 --> 00:06:45,648 and streams in the Smoky Mountains, 159 00:06:45,748 --> 00:06:46,982 so I want more. 160 00:06:47,082 --> 00:06:49,351 Now, William's hooked me up with an amazing craw fisherman 161 00:06:49,351 --> 00:06:50,820 and fingers crossed, 162 00:06:50,920 --> 00:06:53,022 today I'm gonna get my hands on those beauties. 163 00:06:55,591 --> 00:06:58,661 GORDON: Keith. KEITH: Ah, Chef Ramsay! 164 00:06:58,661 --> 00:07:00,162 GORDON: How are you, sir. Good to see you. 165 00:07:00,262 --> 00:07:01,664 KEITH: Nice, good to see you. 166 00:07:01,664 --> 00:07:03,532 GORDON: Now, Chef William said that we've got a 167 00:07:03,532 --> 00:07:06,035 strong possibility of getting more protein ahead of the big cook. 168 00:07:06,035 --> 00:07:09,839 KEITH: Yeah, so I brought a means of transportation for you. 169 00:07:09,839 --> 00:07:10,673 GORDON: Yes. Did you forget them? 170 00:07:10,673 --> 00:07:12,341 KEITH: Chef William explained to me you're a man that 171 00:07:12,441 --> 00:07:17,346 enjoys a challenge, so, um, I brought these. 172 00:07:17,346 --> 00:07:18,848 Ha-ha, yeah. 173 00:07:18,948 --> 00:07:20,516 So these are hand paddles. 174 00:07:20,516 --> 00:07:21,884 GORDON: For, for your... 175 00:07:21,884 --> 00:07:24,687 KEITH: This is, no, they go on your hands, see, 176 00:07:24,687 --> 00:07:26,889 just like this, um. 177 00:07:26,889 --> 00:07:28,524 GORDON: Hand paddles? KEITH: Yeah. 178 00:07:28,524 --> 00:07:30,526 It's very intuitive. 179 00:07:30,526 --> 00:07:31,694 GORDON: Oh my lord. 180 00:07:31,694 --> 00:07:34,063 KEITH: You've got long arms, I think you're gonna rock this. 181 00:07:34,063 --> 00:07:35,865 Let's get suited up. 182 00:07:35,965 --> 00:07:38,167 GORDON: Let's go captain. I'm in your hands, my man. 183 00:07:43,672 --> 00:07:44,740 This is so beautiful. 184 00:07:44,840 --> 00:07:46,075 KEITH: Yeah. 185 00:07:46,175 --> 00:07:48,911 It's one of the most wonderful things about paddling white water, 186 00:07:48,911 --> 00:07:51,213 is you see places few people see. 187 00:07:51,313 --> 00:07:52,248 GORDON: Man. 188 00:07:52,248 --> 00:07:53,749 GORDON (off-screen): Keith makes using these hand paddles 189 00:07:53,749 --> 00:07:55,885 look easy, but it isn't for me. 190 00:07:55,885 --> 00:07:57,887 The only thing harder than paddling with them would be 191 00:07:57,987 --> 00:07:58,888 cooking with them. 192 00:07:58,888 --> 00:08:01,223 KEITH: And it should seem rather intuitive, 193 00:08:01,223 --> 00:08:04,393 but you wanna just keep your boat in line with the water, 194 00:08:04,493 --> 00:08:09,164 you're exposing the side of the boat to catch a rock and tip you out. 195 00:08:10,099 --> 00:08:11,767 GORDON: Kayaks are amazing fun, 196 00:08:11,767 --> 00:08:13,102 but when you've got a paddle, you know, 197 00:08:13,102 --> 00:08:14,570 you've got so much more control. 198 00:08:14,670 --> 00:08:17,273 KEITH: Go around this. GORDON: Shit! 199 00:08:18,841 --> 00:08:20,075 When you're paddling with your hands, 200 00:08:20,075 --> 00:08:22,077 then 15, 20 minutes in, you're gonna get tired. 201 00:08:24,413 --> 00:08:25,748 Ah, (bleep). 202 00:08:25,748 --> 00:08:26,949 KEITH: Stay away from that rock! 203 00:08:26,949 --> 00:08:28,684 GORDON: (bleep). KEITH: Oh no! 204 00:08:28,851 --> 00:08:32,221 (laughing) 205 00:08:32,221 --> 00:08:35,357 GORDON (off-screen): This is exactly what I was hoping to avoid. 206 00:08:35,357 --> 00:08:38,193 KEITH: Now you see why I don't want you to touch the rock. 207 00:08:38,193 --> 00:08:40,396 GORDON (off-screen): Keith, this stays between you, 208 00:08:40,396 --> 00:08:41,964 me and the river. 209 00:08:45,067 --> 00:08:45,868 With my ego in check and 210 00:08:45,968 --> 00:08:48,871 my frozen nether regions tucked in my stomach, 211 00:08:48,971 --> 00:08:51,373 you bet your ass that won't happen again. 212 00:08:51,373 --> 00:08:55,077 KEITH: Alright. Right this way. 213 00:08:55,177 --> 00:08:57,379 Woo-hoo! Nice. 214 00:08:57,479 --> 00:08:59,248 GORDON: It's fine until you get into that fast water. 215 00:08:59,348 --> 00:09:01,750 When you hit that fast water, then you've gotta be a rudder 216 00:09:01,750 --> 00:09:03,586 as well, very quickly, and then you've gotta turn left, 217 00:09:03,686 --> 00:09:04,587 lean left, turn right. 218 00:09:04,687 --> 00:09:05,888 Lean right. 219 00:09:05,988 --> 00:09:07,256 KEITH: Alright. 220 00:09:07,256 --> 00:09:08,557 You see this little wave, 221 00:09:08,657 --> 00:09:10,392 we're gonna clip the left side of it. 222 00:09:10,392 --> 00:09:12,094 GORDON: Shit my boots. 223 00:09:12,194 --> 00:09:13,896 And then brace yourself. 224 00:09:17,199 --> 00:09:19,568 KEITH: Nicely done, sir! 225 00:09:19,668 --> 00:09:23,238 Yeah! That's first class three. 226 00:09:23,238 --> 00:09:25,107 (laughing) 227 00:09:25,207 --> 00:09:26,075 GORDON (off-screen): After sticking the landing on 228 00:09:26,175 --> 00:09:27,743 my first class three rapids, 229 00:09:27,843 --> 00:09:30,079 I was feeling pretty pleased with myself. 230 00:09:30,079 --> 00:09:32,448 KEITH: Come hard, this way. 231 00:09:32,548 --> 00:09:37,119 Get in the glacier bango, point this way, quickly! 232 00:09:37,119 --> 00:09:38,587 GORDON (off-screen): But then, out of nowhere, 233 00:09:38,687 --> 00:09:41,123 Keith's soothing southern drawl takes on an urgency 234 00:09:41,123 --> 00:09:42,791 I haven't heard before. 235 00:09:42,791 --> 00:09:46,095 As soon as I realize why, I almost lose my lunch. 236 00:09:50,532 --> 00:09:52,401 GORDON: Keith come back, don't leave me here. 237 00:09:54,436 --> 00:09:55,604 Oh (bleep). 238 00:09:55,604 --> 00:09:57,272 GORDON (off-screen): The river is pulling me towards raging rapids 239 00:09:57,373 --> 00:10:00,275 that drop into a series of vertical waterfalls. 240 00:10:00,376 --> 00:10:02,811 And the last thing I wanna do is die 241 00:10:02,811 --> 00:10:04,446 wearing these hand paddles. 242 00:10:04,446 --> 00:10:06,281 GORDON: Shit. 243 00:10:14,156 --> 00:10:16,992 (rushing water) 244 00:10:17,092 --> 00:10:18,961 GORDON (off-screen): I'm on a river in the Great Smoky Mountains 245 00:10:18,961 --> 00:10:22,631 and it appears my day of carefree fun is over. 246 00:10:22,631 --> 00:10:23,832 GORDON: Holy (bleep). 247 00:10:23,932 --> 00:10:25,601 GORDON (off-screen): Along with possibly my life. 248 00:10:30,806 --> 00:10:36,478 ♪ ♪ 249 00:10:36,578 --> 00:10:37,312 KEITH: Oh! 250 00:10:37,413 --> 00:10:39,848 (laughing) 251 00:10:39,848 --> 00:10:41,517 GORDON: What a moment that was. 252 00:10:41,617 --> 00:10:43,686 That was a big blur for 30 seconds, 253 00:10:43,686 --> 00:10:46,321 descending down those rapids because I thought I'd lost it. 254 00:10:46,321 --> 00:10:47,523 And then all of a sudden, boop, 255 00:10:47,623 --> 00:10:51,193 you pop up, take a breath and then stay calm. 256 00:10:51,193 --> 00:10:52,861 So what a ride. 257 00:10:54,530 --> 00:10:56,365 GORDON (off-screen): Smoky Mountain sleigh ride completed, 258 00:10:56,365 --> 00:10:58,667 it's finally time to focus on finding 259 00:10:58,667 --> 00:11:00,335 the crawfish I came for. 260 00:11:02,204 --> 00:11:04,540 KEITH: This is where our traps are set and hopefully, 261 00:11:04,640 --> 00:11:06,508 uh, when we get there, 262 00:11:06,508 --> 00:11:08,010 we'll have some protein in 'em! 263 00:11:08,010 --> 00:11:09,044 (laughing) 264 00:11:09,144 --> 00:11:10,179 GORDON: Good job, my man. 265 00:11:10,179 --> 00:11:12,681 KEITH: Alright. GORDON: Good job, high-five. 266 00:11:12,681 --> 00:11:15,017 KEITH: So you see what I've got here, 267 00:11:15,017 --> 00:11:17,386 I recessed it into the river bottom. 268 00:11:17,386 --> 00:11:20,389 And then inside, um, bacon. 269 00:11:20,389 --> 00:11:21,390 GORDON: Bacon, stop it. 270 00:11:21,390 --> 00:11:23,358 KEITH: Yeah, uh, that's what I had, um. 271 00:11:23,358 --> 00:11:25,060 So hopefully this worked. 272 00:11:25,060 --> 00:11:27,029 I'm gonna just move away the ramps. 273 00:11:27,129 --> 00:11:29,064 As you can see, it's very high tech. 274 00:11:29,064 --> 00:11:30,065 GORDON: Man. 275 00:11:30,065 --> 00:11:32,367 KEITH: Woo, look in there, yeah. 276 00:11:32,468 --> 00:11:34,369 GORDON: May I? Oh my God. 277 00:11:34,470 --> 00:11:38,373 KEITH: So we have 28 different species of crayfish in North Carolina. 278 00:11:38,373 --> 00:11:40,743 We don't have the giant ones they have in Louisiana, 279 00:11:40,743 --> 00:11:42,711 but they taste about the same. 280 00:11:42,711 --> 00:11:44,913 GORDON: That is incredible, all because of those little bits of bacon. 281 00:11:45,013 --> 00:11:45,881 KEITH: Yeah. 282 00:11:45,981 --> 00:11:47,049 GORDON: Did you design this trap? 283 00:11:47,149 --> 00:11:50,085 KEITH: I did. If you wanna break down the cost of it, um. 284 00:11:50,185 --> 00:11:53,722 The jug was cheese balls and this is a Gatorade, um. 285 00:11:53,722 --> 00:11:56,391 So it was $5 for the cheese balls and at the Dollar Store, 286 00:11:56,391 --> 00:11:57,926 that Gatorade was only $1. 287 00:11:58,026 --> 00:12:01,096 So it's a $6 trap, unless you like cheese balls and Gatorade 288 00:12:01,196 --> 00:12:03,599 and then you can say it's a free trap. 289 00:12:03,599 --> 00:12:06,068 GORDON: You'd make a lot of money as a chef, 290 00:12:06,168 --> 00:12:06,935 you know that? 291 00:12:07,035 --> 00:12:08,270 Making sure there's no waste. 292 00:12:08,370 --> 00:12:09,438 They look amazing. 293 00:12:09,538 --> 00:12:10,939 Oh my God, good job. 294 00:12:11,039 --> 00:12:12,441 Keith is the perfect nut bag, 295 00:12:12,441 --> 00:12:13,942 you know to be in a forest with, 296 00:12:13,942 --> 00:12:15,110 because he utilizes everything. 297 00:12:15,210 --> 00:12:16,779 So what a trap. 298 00:12:16,779 --> 00:12:19,081 Good news is, tiny bit of bacon and 299 00:12:19,181 --> 00:12:20,616 we got a dozen crawfish. 300 00:12:20,616 --> 00:12:22,451 Big cook, in a couple of days. 301 00:12:22,551 --> 00:12:23,786 I don't know if that's gonna be enough. 302 00:12:23,886 --> 00:12:25,087 KEITH: Oh we have more traps. 303 00:12:25,187 --> 00:12:26,088 I went all out. 304 00:12:26,188 --> 00:12:28,924 There's $24 worth of traps out here, so. 305 00:12:29,024 --> 00:12:31,126 GORDON: I'll take care of that. 306 00:12:31,226 --> 00:12:32,928 Amazing. 307 00:12:36,064 --> 00:12:42,771 ♪ ♪ 308 00:12:42,771 --> 00:12:45,107 Now the Smoky Mountains are one of the oldest mountain ranges anywhere 309 00:12:45,207 --> 00:12:49,278 in the world and also one of the most biologically diverse. 310 00:12:49,278 --> 00:12:52,614 Amongst these trees are some of the best ingredients a chef 311 00:12:52,714 --> 00:12:55,050 could ever ask for, mushrooms. 312 00:13:00,389 --> 00:13:01,990 GORDON: Alan. ALAN: Hey. 313 00:13:02,090 --> 00:13:03,158 GORDON: How are you, sir, are you well? 314 00:13:03,258 --> 00:13:04,126 ALAN: Yeah, great. How are you doing? 315 00:13:04,126 --> 00:13:05,494 GORDON: Good to see you. Uh, congratulations. 316 00:13:05,594 --> 00:13:08,664 They say that you are the best forager and 317 00:13:08,764 --> 00:13:11,667 I would love some mushrooms for the final cook. 318 00:13:11,767 --> 00:13:13,802 ALAN: Well there's some right here, watch your step. 319 00:13:13,902 --> 00:13:16,004 GORDON: Oh shit. No stop it. 320 00:13:16,004 --> 00:13:17,973 ALAN: Uh-huh. GORDON: So it is. 321 00:13:18,073 --> 00:13:19,508 ALAN: Uh-huh. GORDON: And what is that? 322 00:13:19,508 --> 00:13:21,310 ALAN: That is a Boletes, like a Porcini. 323 00:13:21,310 --> 00:13:22,477 GORDON: These are beauties. 324 00:13:22,477 --> 00:13:24,346 Obviously, I'm gonna need more than three mushrooms. 325 00:13:24,346 --> 00:13:25,180 ALAN: Well let's get in the woods. 326 00:13:25,180 --> 00:13:26,415 GORDON: Let's get in the woods. 327 00:13:28,317 --> 00:13:30,519 This is a beautiful trail, my goodness me. 328 00:13:30,619 --> 00:13:32,821 ALAN: This is super bio diverse area. 329 00:13:32,921 --> 00:13:33,689 GORDON: Wow. 330 00:13:33,789 --> 00:13:35,991 ALAN: We have more here than probably anywhere outside of 331 00:13:36,091 --> 00:13:38,026 the tropics in the whole hemisphere. 332 00:13:38,026 --> 00:13:39,995 GORDON: Serious. ALAN: Keep your eyes open. 333 00:13:40,095 --> 00:13:41,196 GORDON: Yes. 334 00:13:41,196 --> 00:13:43,365 GORDON (off-screen): My eyes are open and I'm ready to spot 335 00:13:43,465 --> 00:13:45,367 some fantastic ingredients. 336 00:13:45,367 --> 00:13:46,535 GORDON: Oh look at that one there. 337 00:13:46,635 --> 00:13:48,203 ALAN: Yeah. GORDON: How bright is that? 338 00:13:48,303 --> 00:13:49,872 ALAN: Oh. Oh! 339 00:13:49,872 --> 00:13:51,373 GORDON (off-screen): Just as I reach down to grab what 340 00:13:51,373 --> 00:13:53,041 looks like a perfect mushroom. 341 00:13:53,041 --> 00:13:55,010 GORDON: That is so beautiful. ALAN: Uh-huh. 342 00:13:55,010 --> 00:13:56,879 GORDON (off-screen): Alan stops me in my tracks. 343 00:13:56,879 --> 00:13:58,347 ALAN: Yeah, it's gorgeous but, you know, 344 00:13:58,447 --> 00:13:59,715 that could be deadly. 345 00:13:59,715 --> 00:14:00,682 GORDON: Really? Seriously? 346 00:14:00,782 --> 00:14:02,017 ALAN: Uh-huh. GORDON: My God. 347 00:14:02,117 --> 00:14:04,019 ALAN: They're called Destroying Angel, 348 00:14:04,019 --> 00:14:05,053 the deadly one. 349 00:14:05,153 --> 00:14:06,889 GORDON: Wow. Is that poisonous? 350 00:14:06,989 --> 00:14:08,724 ALAN: Yeah, one will work. 351 00:14:08,724 --> 00:14:11,226 GORDON: Bloody hell, so no eating those. 352 00:14:11,226 --> 00:14:12,694 GORDON (off-screen): Unfortunately, our first find 353 00:14:12,694 --> 00:14:15,898 could have killed my guests before the second course. 354 00:14:15,998 --> 00:14:18,634 After that, you'll never get a decent Yelp review. 355 00:14:19,902 --> 00:14:21,036 ALAN: Oh great, check it out. See this? 356 00:14:21,136 --> 00:14:22,738 GORDON: What is that? 357 00:14:22,738 --> 00:14:25,073 ALAN: This is basically a puff ball on a stick. 358 00:14:25,073 --> 00:14:28,210 They call it hot lips because of the mouth right there. 359 00:14:28,210 --> 00:14:30,045 And if I'm lucky, when I squeeze this. 360 00:14:30,145 --> 00:14:32,214 GORDON: (bleep). ALAN: See what came out. 361 00:14:32,314 --> 00:14:33,081 GORDON: Wow. 362 00:14:33,181 --> 00:14:34,750 ALAN: It's edible, it's just like rubber bands. 363 00:14:34,750 --> 00:14:35,751 GORDON: Gotcha. ALAN: But, you know. 364 00:14:35,851 --> 00:14:36,919 GORDON: But not very flavorsome. 365 00:14:36,919 --> 00:14:39,554 ALAN: No, just chewy. 366 00:14:39,655 --> 00:14:41,256 GORDON (off-screen): Our second find wasn't gonna kill 367 00:14:41,356 --> 00:14:44,393 the guests, but something that spits in their face isn't 368 00:14:44,493 --> 00:14:46,261 going on my menu. 369 00:14:46,261 --> 00:14:47,596 ALAN: Alright, we're off roading it now. 370 00:14:47,696 --> 00:14:48,563 GORDON: Off roading. 371 00:14:48,563 --> 00:14:49,498 (laughs) 372 00:14:50,499 --> 00:14:51,433 Oh. 373 00:14:51,533 --> 00:14:54,403 ALAN: Keep your... Oh. GORDON: Come on. 374 00:14:54,503 --> 00:14:56,104 ALAN: You did it. GORDON: Bloody hell. 375 00:14:56,204 --> 00:15:01,109 Look at that. Now that, that right there. 376 00:15:01,109 --> 00:15:01,910 ALAN: That's the prize. GORDON: Is the money. 377 00:15:02,010 --> 00:15:03,278 Oh my God. 378 00:15:03,378 --> 00:15:04,279 ALAN: You hit it. 379 00:15:04,379 --> 00:15:06,081 GORDON: So is that the head? ALAN: Yeah, this is it. 380 00:15:06,081 --> 00:15:07,950 GORDON: Bloody hell. 381 00:15:07,950 --> 00:15:09,117 GORDON (off-screen): Hen of the woods is not only 382 00:15:09,117 --> 00:15:10,619 unique and beautiful, 383 00:15:10,619 --> 00:15:12,921 it's one of the best tasting mushrooms on earth. 384 00:15:13,021 --> 00:15:15,590 ALAN: I would just come under and try to, 385 00:15:15,590 --> 00:15:16,758 don't even slice. 386 00:15:16,858 --> 00:15:17,592 GORDON: Just lift it up? 387 00:15:17,693 --> 00:15:19,761 ALAN: Yeah, yeah, it should come out whole. 388 00:15:19,761 --> 00:15:22,297 GORDON: Wow. ALAN: Yeah. 389 00:15:22,397 --> 00:15:24,433 GORDON: That is beautiful. ALAN: Thank you. 390 00:15:24,533 --> 00:15:25,968 GORDON: Oh my God. 391 00:15:26,068 --> 00:15:28,470 It's almost like a beautiful piece of coral, isn't it? 392 00:15:28,570 --> 00:15:29,638 ALAN: Like a sculpture, yeah. 393 00:15:29,638 --> 00:15:30,439 GORDON: Look at that. 394 00:15:30,539 --> 00:15:31,606 ALAN: I think you got what you needed. 395 00:15:31,606 --> 00:15:33,141 That's, that's gonna be a feast. 396 00:15:33,241 --> 00:15:34,810 GORDON: That is beautiful. 397 00:15:34,910 --> 00:15:36,611 Almost looks like a piece of art. 398 00:15:36,611 --> 00:15:37,980 It's like a bloody flower arrangement, 399 00:15:37,980 --> 00:15:38,814 look at that. 400 00:15:38,914 --> 00:15:39,648 ALAN: Uh-huh. 401 00:15:39,748 --> 00:15:40,949 GORDON: But this is the money, let me tell you. 402 00:15:41,049 --> 00:15:42,451 This is gonna give me a little edge. 403 00:15:42,551 --> 00:15:43,452 I know William's busy. 404 00:15:43,552 --> 00:15:44,953 I know this is his home town, 405 00:15:45,053 --> 00:15:46,655 he's got a very successful restaurant, 406 00:15:46,655 --> 00:15:48,824 but he's not out foraging the way I am. 407 00:15:48,824 --> 00:15:51,626 So one nil to Ramsay. 408 00:15:51,626 --> 00:15:53,829 ALAN: I hope that gives, uh, William a run for his money. 409 00:15:53,829 --> 00:15:54,663 GORDON: Thank you. 410 00:15:54,763 --> 00:15:56,164 That's gonna kick his ass, man. 411 00:15:56,264 --> 00:15:57,466 ALAN: That I wanna see. 412 00:16:04,439 --> 00:16:07,009 GORDON: I've already got some incredible ingredients that, 413 00:16:07,109 --> 00:16:09,478 fingers crossed, I'm gonna impress my guests. 414 00:16:09,478 --> 00:16:13,982 But I know another way to try and win them over, alcohol. 415 00:16:14,082 --> 00:16:18,186 And, as you can see, I'm in the absolute perfect spot because, 416 00:16:18,186 --> 00:16:22,257 right here, is called the moonshine capital of the world. 417 00:16:23,792 --> 00:16:24,993 GORDON (off-screen): I'm meeting with a family that 418 00:16:25,093 --> 00:16:27,329 operates a legal distillery in town. 419 00:16:27,329 --> 00:16:29,998 But today, they're showing me how this corn whiskey was made 420 00:16:30,098 --> 00:16:33,535 the old fashioned way, deep in the woods hidden away from 421 00:16:33,535 --> 00:16:36,838 prying eyes and a Sheriff's shot gun. 422 00:16:36,838 --> 00:16:40,208 GORDON: Derek, how are you, captain? 423 00:16:40,308 --> 00:16:41,710 DEREK: Great, nice meeting you. 424 00:16:41,810 --> 00:16:42,677 GORDON: It's an absolute pleasure. 425 00:16:42,778 --> 00:16:46,181 What an amazing drive up and I'm excited to, 426 00:16:46,181 --> 00:16:48,550 fingers crossed, get my hands on some moonshine. 427 00:16:48,550 --> 00:16:50,052 DEREK: We can make that happen. 428 00:16:50,052 --> 00:16:51,219 GORDON: Amazing. 429 00:16:51,319 --> 00:16:52,554 What's so special about your moonshine? 430 00:16:52,554 --> 00:16:55,023 DEREK: We've got an old family recipe that 431 00:16:55,023 --> 00:16:57,893 goes back about 200 years. 432 00:16:57,893 --> 00:16:58,693 GORDON: Wow. 433 00:16:58,794 --> 00:17:00,695 How long have you been making moonshine for? 434 00:17:00,695 --> 00:17:03,532 DEREK: Oh, I started when I was 14 year old. 435 00:17:03,632 --> 00:17:05,367 GORDON: You're not allowed to drink till you're 21. 436 00:17:05,467 --> 00:17:06,902 DEREK: I, I know. 437 00:17:06,902 --> 00:17:08,870 GORDON: My mom got me on whiskey at the age of 12. 438 00:17:08,970 --> 00:17:12,407 She put it on my tooth to numb a toothache. 439 00:17:12,407 --> 00:17:13,909 DEREK: Right. It'll do it. 440 00:17:13,909 --> 00:17:15,877 GORDON: Mom gave me whiskey at the age of 12 for a toothache. 441 00:17:15,877 --> 00:17:17,079 This guy's been drinking moonshine, 442 00:17:17,079 --> 00:17:18,747 you know, since the age of 14. 443 00:17:18,747 --> 00:17:20,582 Listen, we're brothers, we're joined at the hip. 444 00:17:20,682 --> 00:17:22,250 We're joined by moonshine. 445 00:17:22,250 --> 00:17:24,920 DEREK: Let's start shelling right here. 446 00:17:24,920 --> 00:17:26,721 It takes a lot of corn. 447 00:17:26,721 --> 00:17:28,723 GORDON (off-screen): Derek is gonna show me how moonshine 448 00:17:28,723 --> 00:17:30,592 was made back in the day. 449 00:17:30,592 --> 00:17:34,096 No shortcuts, just good old 100 year old technology and 450 00:17:34,196 --> 00:17:36,264 some dried corn kernels. 451 00:17:36,364 --> 00:17:39,067 GORDON: Man, it's like going for a workout at the gym, this thing. 452 00:17:39,067 --> 00:17:40,435 (rattling) 453 00:17:40,435 --> 00:17:41,236 How old is this thing? 454 00:17:41,336 --> 00:17:43,939 DEREK: That's a 1906. GORDON: 1906? 455 00:17:44,039 --> 00:17:48,577 DEREK: I think it is. GORDON: Man. 456 00:17:48,577 --> 00:17:50,278 GORDON (off-screen): It takes a little bit of elbow grease, 457 00:17:50,378 --> 00:17:52,280 but this rusty machine does the trick, 458 00:17:52,380 --> 00:17:55,117 sheering the kernels clean off the cob. 459 00:17:55,217 --> 00:17:56,952 (rattling) 460 00:17:57,052 --> 00:17:58,453 DEREK: I think that'll do. 461 00:17:58,553 --> 00:18:02,424 GORDON: Straight in? DEREK: Yep, put that in. 462 00:18:02,424 --> 00:18:03,925 GORDON (off-screen): The second step is to get the 463 00:18:04,025 --> 00:18:07,629 kernels ground down with some more state of the art machinery. 464 00:18:07,729 --> 00:18:09,965 GORDON: So this is 1906, how old is this thing? 465 00:18:10,065 --> 00:18:12,801 DEREK: This is 1918 to 1921. 466 00:18:12,901 --> 00:18:14,269 GORDON: Now, how do we start this baby, 467 00:18:14,269 --> 00:18:15,137 where's the on button? 468 00:18:15,237 --> 00:18:17,472 DEREK: We gotta crank the tractor. 469 00:18:17,572 --> 00:18:19,274 GORDON: Hold on a minute, we have to start the tractor to 470 00:18:19,374 --> 00:18:20,275 get this machine on? 471 00:18:20,375 --> 00:18:21,143 DEREK: Right. 472 00:18:21,243 --> 00:18:22,110 GORDON (off-screen): Speaking of age, 473 00:18:22,110 --> 00:18:24,446 the quickest way to turn me into a nine year old boy is to 474 00:18:24,446 --> 00:18:26,148 put me on a tractor. 475 00:18:26,248 --> 00:18:28,483 GORDON: I had no idea we were making moonshine with a tractor, trust me. 476 00:18:28,583 --> 00:18:29,985 And in the bloody rain. 477 00:18:29,985 --> 00:18:31,319 DEREK: We're in rain, man. GORDON: We're in the rain! 478 00:18:31,319 --> 00:18:32,587 Oh shit my foot. 479 00:18:35,957 --> 00:18:37,993 DEREK: That's good, right there. 480 00:18:38,093 --> 00:18:41,663 GORDON: Moonshine! DEREK: That's it. We're go. 481 00:18:41,763 --> 00:18:43,465 GORDON: It's too, uh... 482 00:18:43,565 --> 00:18:45,500 That's incredible. 483 00:18:45,600 --> 00:18:47,669 GORDON (off-screen): As the corn grinds, 484 00:18:47,769 --> 00:18:50,505 I remember that making moonshine is illegal and 485 00:18:50,505 --> 00:18:52,974 I'm not sure where the line is, where I go from 486 00:18:53,074 --> 00:18:55,677 internationally renowned chef to guy in a 487 00:18:55,777 --> 00:18:57,646 Smoky Mountain jail cell. 488 00:18:57,746 --> 00:18:58,847 GORDON: Into the bag? 489 00:18:58,847 --> 00:19:00,148 Are we gonna get busted by the cops? 490 00:19:00,148 --> 00:19:01,516 I've got a wife and five kids? 491 00:19:01,516 --> 00:19:02,817 I ain't got no criminal record. 492 00:19:02,918 --> 00:19:04,352 DEREK: Okay, alright. 493 00:19:04,352 --> 00:19:06,821 DEREK: They might let you by the first time. 494 00:19:06,922 --> 00:19:08,323 GORDON: What we doing with this now? 495 00:19:08,323 --> 00:19:11,259 DEREK: We're gonna load it up in Cody, my son's, car... 496 00:19:11,993 --> 00:19:14,196 DEREK: And y'all are gonna take it to the still. 497 00:19:14,296 --> 00:19:15,530 GORDON: Is that him? DEREK: That's him. 498 00:19:15,630 --> 00:19:16,665 GORDON: That doesn't sound like a car, 499 00:19:16,665 --> 00:19:17,999 that sounds like, oh my goodness. 500 00:19:18,099 --> 00:19:22,671 (engine revving) 501 00:19:22,671 --> 00:19:24,172 Cody. 502 00:19:24,172 --> 00:19:25,540 CODY: How's it going? GORDON: How are you, captain? 503 00:19:25,640 --> 00:19:26,541 CODY: Good to meet you. 504 00:19:26,541 --> 00:19:27,342 GORDON: Good to see you, my man, we good? 505 00:19:27,442 --> 00:19:28,210 CODY: Yeah. 506 00:19:28,310 --> 00:19:29,377 GORDON: We're going up to the still, right? 507 00:19:29,377 --> 00:19:30,512 CODY: Oh yeah, come on in. 508 00:19:30,512 --> 00:19:31,846 GORDON: What a car, man. 509 00:19:31,947 --> 00:19:34,549 Derek, tell my wife I love her. 510 00:19:34,649 --> 00:19:36,718 DEREK: Alright. GORDON: Let's go. 511 00:19:36,818 --> 00:19:38,853 GORDON (off-screen): I was worried about getting arrested. 512 00:19:38,853 --> 00:19:40,555 (tires screeching) 513 00:19:40,555 --> 00:19:43,558 Now I'm worried about staying alive. 514 00:19:43,658 --> 00:19:47,529 GORDON: Shit! Holy shit! 515 00:19:47,529 --> 00:19:49,864 (tires screeching) 516 00:19:49,965 --> 00:19:51,366 Oh my God! 517 00:19:56,871 --> 00:19:58,740 (engine revving) 518 00:19:58,740 --> 00:20:00,575 (tires screeching) 519 00:20:00,675 --> 00:20:06,915 GORDON: Holy shit! Woo! 520 00:20:06,915 --> 00:20:08,883 GORDON (off-screen): I'm here in the Smoky Mountains getting 521 00:20:08,883 --> 00:20:11,686 a crash course on moonshine and fast cars. 522 00:20:13,421 --> 00:20:16,558 In fact, NASCAR's roots stem from moonshiners racing their 523 00:20:16,558 --> 00:20:18,927 illegal hooch through the snaking back roads, 524 00:20:19,027 --> 00:20:20,729 trying to avoid the Feds. 525 00:20:23,498 --> 00:20:26,601 And the way Cody drives, the Feds don't stand a chance. 526 00:20:26,601 --> 00:20:29,104 GORDON: Woo! Holy shit! 527 00:20:29,204 --> 00:20:30,872 CODY: That's how you drive a Hot Rod. 528 00:20:32,574 --> 00:20:33,441 GORDON: We've gotta walk from here? 529 00:20:33,441 --> 00:20:34,743 CODY: Yeah, all the way up to the top of the mountain here. 530 00:20:34,843 --> 00:20:36,111 GORDON: Okay. 531 00:20:36,211 --> 00:20:38,280 GORDON (off-screen): Normally, moonshine is made at night, 532 00:20:38,380 --> 00:20:40,115 under the cloak of darkness. 533 00:20:40,115 --> 00:20:43,752 Lite only by the light of, you guessed it, the moon. 534 00:20:43,852 --> 00:20:46,288 GORDON: Bloody hell. This is it? 535 00:20:46,288 --> 00:20:48,189 CODY: Yes sir. 536 00:20:49,624 --> 00:20:51,459 GORDON: How long has this set up been like this? 537 00:20:51,559 --> 00:20:54,462 CODY: The still is over 100 year old family still. 538 00:20:54,562 --> 00:20:55,297 GORDON: Wow. 539 00:20:55,397 --> 00:20:57,299 CODY: In general, you'd wanna move 'em from time to time, you know. 540 00:20:57,299 --> 00:20:58,800 GORDON: So as we're not found out? 541 00:20:58,900 --> 00:20:59,801 CODY: Yeah, yeah. 542 00:20:59,801 --> 00:21:02,437 It's all gotta be put up right before you use it and then hidden. 543 00:21:02,537 --> 00:21:04,139 GORDON: But this is serious stuff, this stuff, right? 544 00:21:04,139 --> 00:21:05,774 CODY: Yeah. GORDON: Is this bit legal? 545 00:21:05,774 --> 00:21:07,609 CODY: Well, depends how you look at it. 546 00:21:07,709 --> 00:21:08,476 GORDON: Why? 547 00:21:08,576 --> 00:21:11,146 CODY: This is legal to make the beer. 548 00:21:11,246 --> 00:21:12,647 If you distill it, then it's illegal. 549 00:21:12,747 --> 00:21:13,815 GORDON: Got ya. 550 00:21:13,815 --> 00:21:15,817 CODY: First thing we're gonna do is, um, go ahead and 551 00:21:15,817 --> 00:21:18,219 put your corn in. 552 00:21:20,955 --> 00:21:23,291 And then we'll do what's called cooking it. 553 00:21:23,291 --> 00:21:25,327 Take this hot water we got over here and we dump it in 554 00:21:25,427 --> 00:21:26,561 and we'll stir it up. 555 00:21:28,897 --> 00:21:30,799 GORDON: (bleep). 556 00:21:30,799 --> 00:21:33,635 Go back decades and what moonshiners put up with, 557 00:21:33,635 --> 00:21:35,837 you know, how much graft went into making this stuff. 558 00:21:35,837 --> 00:21:37,472 We take it for granted now and 559 00:21:37,472 --> 00:21:38,640 we see it in the shiny bottles, 560 00:21:38,640 --> 00:21:40,342 but this is where it all started. 561 00:21:40,442 --> 00:21:41,810 CODY: The water start going in. 562 00:21:41,910 --> 00:21:42,844 GORDON: Oh shit. 563 00:21:42,944 --> 00:21:43,845 CODY: Oh you'll spill some, don't worry about that. 564 00:21:43,945 --> 00:21:45,513 It happens, it's a messy process. 565 00:21:45,513 --> 00:21:46,981 GORDON: That's right up to the top now. 566 00:21:47,082 --> 00:21:48,483 CODY: Alright. GORDON: Yeah. 567 00:21:48,483 --> 00:21:49,984 CODY: So the next step would be to light it. 568 00:21:50,085 --> 00:21:51,519 Now if you do that, it's illegal, 569 00:21:51,619 --> 00:21:54,155 you're, um, breaking, you know, federal law. 570 00:21:54,155 --> 00:21:55,490 A pretty serious one. 571 00:21:55,590 --> 00:21:58,493 GORDON: I need to find a way of getting one over William, 572 00:21:58,593 --> 00:22:00,195 so we have no moonshine ready? 573 00:22:00,295 --> 00:22:01,529 CODY: I got some. GORDON: Okay. 574 00:22:01,529 --> 00:22:02,664 CODY: Same recipe, same everything. 575 00:22:02,764 --> 00:22:04,666 This is brewed in my distillery in Nashville. 576 00:22:04,766 --> 00:22:05,867 GORDON: Got ya. 577 00:22:05,967 --> 00:22:06,835 GORDON (off-screen): The only difference between the 578 00:22:06,835 --> 00:22:09,871 outlawed hooch made in the back woods and the legal stuff 579 00:22:09,971 --> 00:22:12,507 Cody makes now is taxation and permits. 580 00:22:12,841 --> 00:22:13,808 CODY: 100 proof. 581 00:22:14,309 --> 00:22:16,177 GORDON: 50% alcohol. CODY: Yeah. 582 00:22:16,177 --> 00:22:18,213 GORDON (off-screen): But Cody assures me my taste buds won't 583 00:22:18,313 --> 00:22:19,881 know the difference. 584 00:22:19,881 --> 00:22:21,683 GORDON: Cheers, man. You gonna take a swig? 585 00:22:21,783 --> 00:22:22,951 CODY: Hell yeah, I'll drink out of the jar. 586 00:22:27,722 --> 00:22:30,692 (coughs) 587 00:22:30,692 --> 00:22:31,893 GORDON: Shit. 588 00:22:31,893 --> 00:22:35,897 (coughing) 589 00:22:35,897 --> 00:22:37,866 I feel like a (bleep) flame thrower. 590 00:22:37,966 --> 00:22:38,867 (laughs) 591 00:22:38,867 --> 00:22:39,901 GORDON: Is that not strong for you? 592 00:22:40,001 --> 00:22:43,037 CODY: No, no. I'm used to it. GORDON: Oh my God! 593 00:22:43,138 --> 00:22:44,372 (coughs) 594 00:22:44,372 --> 00:22:45,407 CODY: I do have a toned down version, 595 00:22:45,407 --> 00:22:47,742 if you want the apple pie. 596 00:22:47,742 --> 00:22:48,910 GORDON: So this is the apple one? 597 00:22:49,010 --> 00:22:52,046 CODY: Yeah. GORDON: So, may I? 598 00:22:52,046 --> 00:22:53,415 CODY: Yeah, go for it. 599 00:22:54,182 --> 00:22:55,717 (coughs) 600 00:22:55,717 --> 00:22:57,085 GORDON: Oh, sweet as well. CODY: Yeah. 601 00:22:57,085 --> 00:22:58,219 GORDON: And a nice, sort of almost like a 602 00:22:58,319 --> 00:23:00,054 caramel flavored apple at the end. 603 00:23:00,054 --> 00:23:01,423 That's the winner. 604 00:23:01,523 --> 00:23:02,757 I'm hoping things like that moonshine, 605 00:23:02,857 --> 00:23:06,227 especially the apple caramel moonshine can help 606 00:23:06,227 --> 00:23:07,262 elevate this thing. 607 00:23:07,362 --> 00:23:08,696 Good man. 608 00:23:14,602 --> 00:23:17,605 North Carolina is the second largest producer of hogs 609 00:23:17,705 --> 00:23:21,910 across the whole of the USA, so there's no way I'm going 610 00:23:22,010 --> 00:23:24,446 into the final cook without pork. 611 00:23:25,413 --> 00:23:27,615 GORDON (off-screen): With only two days before I go head to head with William, 612 00:23:27,615 --> 00:23:29,918 I'm on my way to meet a super talented butcher 613 00:23:30,018 --> 00:23:32,287 who prepares something the locals rave about. 614 00:23:32,387 --> 00:23:33,455 (car horn honks) 615 00:23:33,555 --> 00:23:35,757 It's called livermush and with a name like that, 616 00:23:35,757 --> 00:23:37,459 it has to be good. 617 00:23:37,459 --> 00:23:38,626 GORDON: Matt. 618 00:23:38,626 --> 00:23:39,961 MATT: Hey, how're you doing? GORDON: How are you, bud? 619 00:23:40,061 --> 00:23:41,095 MATT: Good. Good to see you, glad you made it. 620 00:23:41,095 --> 00:23:42,297 GORDON: You good? MATT: Yeah, absolutely. 621 00:23:42,297 --> 00:23:43,264 GORDON: Oh my lord, absolute pleasure. 622 00:23:43,364 --> 00:23:47,101 Now, William said that the livermush is a delicacy. 623 00:23:47,101 --> 00:23:47,969 MATT: Absolutely. 624 00:23:47,969 --> 00:23:49,604 GORDON: From a Chef's point of view, I'm dying to get my hands on it. 625 00:23:49,604 --> 00:23:50,972 What's so special about it? 626 00:23:51,072 --> 00:23:52,640 MATT: It's a staple of western North Carolina. 627 00:23:52,640 --> 00:23:53,775 GORDON: It doesn't sound appetizing. 628 00:23:53,775 --> 00:23:54,976 MATT: It's got a weird name. 629 00:23:55,076 --> 00:23:55,977 GORDON: Livermush. MATT: Yes sir. 630 00:23:56,077 --> 00:23:58,446 GORDON: Is it like eating pressed pork? Is it... 631 00:23:58,446 --> 00:24:00,315 MATT: It's kind of like pate, but in a different way because 632 00:24:00,315 --> 00:24:01,649 instead of having a panade in it, 633 00:24:01,749 --> 00:24:02,951 it's got corn meal as a bonder. 634 00:24:03,051 --> 00:24:03,818 GORDON: And did you say pate? 635 00:24:03,918 --> 00:24:05,653 Cause you've gone all posh on me, a little bit of French in that. 636 00:24:05,753 --> 00:24:06,621 MATT: Yeah, a little bit, a little bit. 637 00:24:06,621 --> 00:24:08,323 And kinda like a southern cousin of pate, if you will. 638 00:24:08,423 --> 00:24:09,157 GORDON: Gotcha. 639 00:24:09,257 --> 00:24:10,458 MATT: Go ahead and dice up some pork shoulder, 640 00:24:10,458 --> 00:24:12,160 dice up a little pork liver and we'll add it to our pot of simmering stock over here. 641 00:24:12,160 --> 00:24:13,328 GORDON: Gotcha. Gotcha. 642 00:24:13,328 --> 00:24:16,297 Now, is it something that you would eat Thanksgiving, Christmas? 643 00:24:16,297 --> 00:24:17,499 MATT: It's more of a breakfast food around here. 644 00:24:17,599 --> 00:24:19,968 Absolutely. I'm dead serious. 645 00:24:20,068 --> 00:24:21,469 (laughs) 646 00:24:21,469 --> 00:24:24,005 GORDON: Stop. Stop. Shit you got the guns on there. 647 00:24:24,105 --> 00:24:25,006 Okay, gotcha. 648 00:24:25,006 --> 00:24:26,841 GORDON (off-screen): Every layer you peel away from 649 00:24:26,841 --> 00:24:29,310 the Smoky Mountain onion is fascinating. 650 00:24:29,410 --> 00:24:32,647 Who would have thought of pork liver as a breakfast staple. 651 00:24:32,647 --> 00:24:35,316 I can't wait to cook this for my kids. 652 00:24:35,416 --> 00:24:36,851 GORDON: So all the pork? MATT: Uh-huh. 653 00:24:36,851 --> 00:24:38,353 GORDON: And what's that just boiling water? 654 00:24:38,453 --> 00:24:40,355 MATT: It's pork stock. GORDON: Pork stock. 655 00:24:40,455 --> 00:24:41,189 MATT: Yes sir. 656 00:24:41,289 --> 00:24:42,156 Fortified it with a few trotters, 657 00:24:42,257 --> 00:24:43,157 to give it more gelatin. 658 00:24:43,258 --> 00:24:44,692 GORDON (off-screen): Trotters are pig's feet. 659 00:24:44,792 --> 00:24:47,529 Between those and the liver, this is shaping up to be one 660 00:24:47,629 --> 00:24:51,366 of those sausages most people don't want to see made, but I do. 661 00:24:51,366 --> 00:24:53,868 GORDON: So that cooks for how long? 662 00:24:53,968 --> 00:24:55,169 MATT: About an hour. 663 00:24:55,169 --> 00:24:56,170 GORDON: Shall we take a coffee, 664 00:24:56,271 --> 00:24:57,171 a little beer, what shall we do? 665 00:24:57,272 --> 00:24:58,873 MATT: Let's go see the pigs. GORDON: Go see the pigs. 666 00:24:58,973 --> 00:25:00,208 MATT: Yes sir, they're not far. 667 00:25:00,208 --> 00:25:01,509 You're gonna need these. 668 00:25:01,609 --> 00:25:02,844 GORDON: Is it like wallowing deep mud? 669 00:25:02,944 --> 00:25:04,379 MATT: Oh yeah, yeah, we're gonna go to the wallow for sure. 670 00:25:04,479 --> 00:25:06,548 GORDON: Matt, seriously. 671 00:25:06,648 --> 00:25:08,016 GORDON (off-screen): I've actually raised a few pigs 672 00:25:08,116 --> 00:25:10,718 in my time and, if they taught me anything, 673 00:25:10,718 --> 00:25:13,888 it's that I never want to raise pigs again. 674 00:25:13,888 --> 00:25:15,523 This won't end well. 675 00:25:15,623 --> 00:25:17,025 GORDON: My God. 676 00:25:21,029 --> 00:25:22,730 ♪ ♪ 677 00:25:22,830 --> 00:25:25,733 (snorting) 678 00:25:25,733 --> 00:25:27,535 GORDON: My God, they are gorgeous. 679 00:25:27,635 --> 00:25:29,237 Beautiful. 680 00:25:29,237 --> 00:25:30,238 ASHER: Hey guys. GORDON: Hi, good morning. 681 00:25:30,238 --> 00:25:31,205 ASHER: Hey, welcome. 682 00:25:31,205 --> 00:25:32,040 GORDON: You good? Good to see you, bud. 683 00:25:32,040 --> 00:25:33,041 MATT: I think I'll drop him off with you, man. 684 00:25:33,041 --> 00:25:35,376 ASHER: Awesome. GORDON: Dude see you later. 685 00:25:35,476 --> 00:25:36,244 ASHER: Let's do it. GORDON: Um... 686 00:25:36,344 --> 00:25:37,245 These are gorgeous. 687 00:25:37,345 --> 00:25:39,581 ASHER: These are. These are our Mamas here, we call 'em sows. 688 00:25:39,681 --> 00:25:41,916 GORDON (off-screen): Asher has been raising hogs for over 689 00:25:42,016 --> 00:25:45,887 15 years and he tells me what makes these ones special is 690 00:25:45,987 --> 00:25:48,056 that they're kept outside year round, 691 00:25:48,156 --> 00:25:50,091 which encourages natural behaviors, 692 00:25:50,191 --> 00:25:52,226 like rooting and foraging. 693 00:25:52,327 --> 00:25:53,595 GORDON: And the age, how old are they? 694 00:25:53,695 --> 00:25:55,930 ASHER: Uh, these girls are about two and a half. 695 00:25:55,930 --> 00:25:56,731 GORDON: Really. 696 00:25:56,831 --> 00:25:58,600 ASHER: And then Owen, Owen's kind of our senior boar on 697 00:25:58,700 --> 00:26:00,268 the scene here, he's about five. 698 00:26:00,368 --> 00:26:02,103 GORDON: Look at him. 699 00:26:02,203 --> 00:26:05,406 Owen, come on, sat there wallowing in mud with 700 00:26:05,406 --> 00:26:07,241 four gorgeous pigs around him. 701 00:26:07,241 --> 00:26:08,409 What is he, 400 pound? 702 00:26:08,509 --> 00:26:12,080 ASHER: No these guys pushing, he's probably 600 to 650. 703 00:26:12,180 --> 00:26:13,281 GORDON: Man. 704 00:26:13,381 --> 00:26:14,782 GORDON (off-screen): Owen is my new hero. 705 00:26:14,782 --> 00:26:18,286 I want him to become my best friend and tell me the secret 706 00:26:18,386 --> 00:26:21,756 to keeping my wife happy while I just blissfully lie around 707 00:26:21,756 --> 00:26:23,625 in my boxer shorts. 708 00:26:23,725 --> 00:26:24,792 ASHER: We're gonna give him some apples first, 709 00:26:24,892 --> 00:26:25,927 just to butter 'em up. 710 00:26:26,027 --> 00:26:27,261 And just like feeding a horse, 711 00:26:27,261 --> 00:26:28,463 just kind of stick it out to him. 712 00:26:28,463 --> 00:26:32,133 GORDON: Gotcha Hey man, hey. 713 00:26:32,133 --> 00:26:33,801 Hey, big man. Come on. 714 00:26:33,801 --> 00:26:35,103 Come on, bud. 715 00:26:35,203 --> 00:26:36,604 Hey. Man. 716 00:26:36,704 --> 00:26:38,606 GORDON (off-screen): Owen wants nothing to do with me, 717 00:26:38,606 --> 00:26:41,643 I think he knows I'll never be the player he is. 718 00:26:41,743 --> 00:26:42,944 ASHER: Why don't you get one of these girls, 719 00:26:42,944 --> 00:26:44,145 they'll take it from you? 720 00:26:44,145 --> 00:26:45,279 GORDON: Man, hey, man. 721 00:26:45,279 --> 00:26:46,814 Hey, come here. 722 00:26:46,814 --> 00:26:48,983 ASHER: Oh they're getting pumped. 723 00:26:48,983 --> 00:26:50,618 GORDON: They are beautiful. 724 00:26:50,718 --> 00:26:52,620 ASHER: Well, shall we feed 'em some grain too? 725 00:26:52,720 --> 00:26:53,955 GORDON: Yeah. 726 00:26:54,055 --> 00:26:55,623 Oh. Hey. 727 00:26:55,623 --> 00:26:56,991 ASHER: Here, pig, pig. 728 00:26:56,991 --> 00:26:59,961 GORDON: He is amazing, Owen, my God. 729 00:27:00,061 --> 00:27:00,828 Come on. 730 00:27:00,928 --> 00:27:02,497 ASHER: Take a look on the back, you see the goods. 731 00:27:02,497 --> 00:27:05,133 GORDON: Uh, oh my lord! 732 00:27:05,133 --> 00:27:06,000 (laughs) 733 00:27:06,100 --> 00:27:07,969 GORDON: Jesus, like two footballs down there. 734 00:27:08,069 --> 00:27:11,005 That is insane. 735 00:27:11,005 --> 00:27:13,508 GORDON (off-screen): I wonder what size shoe Owen wears? 736 00:27:13,508 --> 00:27:16,010 ASHER: Spread that bucket over about half of these pales. 737 00:27:16,110 --> 00:27:17,679 GORDON: Gotcha 738 00:27:17,779 --> 00:27:19,013 ASHER: Here pig, pig, pig. 739 00:27:19,113 --> 00:27:23,484 GORDON: Jeez. Hey, hey. Hey. 740 00:27:23,584 --> 00:27:26,320 Shit. Jesus. 741 00:27:26,320 --> 00:27:27,689 ASHER: Yeah, you gotta move quick. 742 00:27:27,689 --> 00:27:28,990 GORDON: You've gotta move very quick. 743 00:27:29,090 --> 00:27:32,694 ASHER: Other things they eat besides the feed here is stuff 744 00:27:32,694 --> 00:27:33,828 that's out in the pasture. 745 00:27:33,828 --> 00:27:34,696 GORDON: Gotcha. 746 00:27:34,696 --> 00:27:37,165 ASHER: So they're eating roots and bugs and mushrooms and 747 00:27:37,165 --> 00:27:40,334 they forage and that adding parts of flavor in the meat 748 00:27:40,435 --> 00:27:42,203 that you don't get from being inside. 749 00:27:42,303 --> 00:27:43,037 GORDON: No. 750 00:27:43,137 --> 00:27:44,005 The pigs, the way they feed. 751 00:27:44,005 --> 00:27:45,039 The Granny Smith treats. 752 00:27:45,039 --> 00:27:46,841 They're moving pens every two or three weeks for 753 00:27:46,941 --> 00:27:48,543 a much greater feed. 754 00:27:48,543 --> 00:27:50,178 They're wallowing in the mud 24/7, 755 00:27:50,278 --> 00:27:54,215 it's an amazing find, that quality of pig. 756 00:27:54,215 --> 00:27:57,351 I'm gonna head back down and get tucking into this liver, livermush? 757 00:27:57,452 --> 00:27:58,519 ASHER: Livermush, you got it. 758 00:27:58,619 --> 00:27:59,687 GORDON: Good to see you, bud. AHSER: Thank you so much. 759 00:27:59,787 --> 00:28:02,023 GORDON: Beautiful pigs. 760 00:28:02,023 --> 00:28:03,191 They were incredible. 761 00:28:03,291 --> 00:28:04,358 Has that boiled? 762 00:28:04,358 --> 00:28:05,226 MATT: Yes sir. 763 00:28:05,326 --> 00:28:07,729 GORDON: So it has to be very, oh wow. 764 00:28:07,729 --> 00:28:08,896 That's gonna be very gelatinous. 765 00:28:08,896 --> 00:28:11,065 MATT: Yes. We're gonna strain it with this spider over here, 766 00:28:11,065 --> 00:28:12,200 we're gonna take the solids out and 767 00:28:12,300 --> 00:28:13,367 then we're gonna grind 'em. 768 00:28:13,468 --> 00:28:14,535 GORDON: And that's fully cooked. 769 00:28:14,635 --> 00:28:16,738 I love those little aromats in there as well. 770 00:28:16,738 --> 00:28:19,373 (grinding) 771 00:28:19,373 --> 00:28:20,541 MATT: There you go. 772 00:28:20,541 --> 00:28:22,543 Beautiful. Perfect. 773 00:28:22,643 --> 00:28:24,212 Alright, we'll kill that. 774 00:28:24,312 --> 00:28:26,380 Give that a little stir and we'll see what it looks like. 775 00:28:26,380 --> 00:28:28,249 GORDON: And so now it's getting to the mushy part, so. 776 00:28:28,349 --> 00:28:29,884 MATT: Mhm. Now you're seeing why it's named that. 777 00:28:29,884 --> 00:28:31,919 GORDON: That's why it's called livermush. 778 00:28:31,919 --> 00:28:34,222 MATT: We're gonna add one of those containers of corn meal. 779 00:28:34,222 --> 00:28:35,423 GORDON: That's enough? MATT: That's it. 780 00:28:35,423 --> 00:28:36,224 That's ready to go. Yes sir. 781 00:28:36,324 --> 00:28:38,726 And we would pour that into a pan and we would let it set in 782 00:28:38,726 --> 00:28:40,728 the fridge and then we would come out and it would look 783 00:28:40,728 --> 00:28:41,896 something like this guy right here. 784 00:28:41,996 --> 00:28:43,231 GORDON: Wow, so that's it there. 785 00:28:43,231 --> 00:28:44,232 MATT: That's it there. 786 00:28:44,232 --> 00:28:45,099 And you feel how dense it is now. 787 00:28:45,099 --> 00:28:45,933 GORDON: Yeah, it's very dense. 788 00:28:46,033 --> 00:28:48,402 MATT: Absolutely. GORDON: That's amazing. 789 00:28:48,503 --> 00:28:50,104 So in we go, hot pan. 790 00:28:50,104 --> 00:28:51,572 GORDON (off-screen): After a quick sear on the grill, 791 00:28:51,572 --> 00:28:54,742 we put this on a traditional southern biscuit and tuck in. 792 00:28:54,842 --> 00:28:56,110 GORDON: It's got a beautiful color on there, right? 793 00:28:56,110 --> 00:28:59,280 MATT: It does, it does. Here you go, sir. 794 00:28:59,280 --> 00:29:00,548 GORDON: Thank you. 795 00:29:02,049 --> 00:29:04,452 Oh my God. 796 00:29:04,552 --> 00:29:06,254 (laughs) 797 00:29:06,254 --> 00:29:08,089 That is delicious. 798 00:29:08,189 --> 00:29:09,090 MATT: What's better than that? 799 00:29:09,090 --> 00:29:10,258 GORDON: Shit. 800 00:29:10,358 --> 00:29:12,426 Livermush, doesn't sound the most appetizing on a menu, 801 00:29:12,426 --> 00:29:14,962 but let me tell you, honestly, delicious. 802 00:29:14,962 --> 00:29:18,299 It takes me back to my commis chef days in Paris, 803 00:29:18,399 --> 00:29:21,803 just getting down to the basic ingredients and 804 00:29:21,903 --> 00:29:23,471 transform it into something magical. 805 00:29:23,571 --> 00:29:24,772 Oh my God, wow. 806 00:29:24,772 --> 00:29:25,940 That has got me going, honestly. 807 00:29:26,040 --> 00:29:26,974 MATT: Good, I like it. 808 00:29:26,974 --> 00:29:28,442 GORDON: Uh, wow. 809 00:29:28,442 --> 00:29:29,443 At the beginning of the journey, 810 00:29:29,544 --> 00:29:30,478 William's going on about livermush. 811 00:29:30,478 --> 00:29:31,779 I'm like, mush? 812 00:29:31,879 --> 00:29:33,815 Are you kidding me? Liver, mush, really? 813 00:29:33,815 --> 00:29:35,650 I get it now. 814 00:29:35,750 --> 00:29:37,985 So hats off to Smoky Mountain's heritage 815 00:29:37,985 --> 00:29:39,487 because it is delicious. 816 00:29:39,487 --> 00:29:40,655 GORDON: Take care. MATT: Yes sir. 817 00:29:40,755 --> 00:29:41,489 GORDON: See you at the end of the week. 818 00:29:41,589 --> 00:29:42,323 MATT: Thank you. 819 00:29:42,423 --> 00:29:45,293 GORDON: And I have to take that and present it in a really cool way, 820 00:29:45,393 --> 00:29:47,495 otherwise I'm gonna get kicked out of those mountains. 821 00:29:55,169 --> 00:29:57,338 It's the day before the big cook, 822 00:29:57,338 --> 00:30:01,509 and I've got one last very important stop on the border 823 00:30:01,609 --> 00:30:06,180 of the Great Smoky Mountains is the national park that is 824 00:30:06,280 --> 00:30:09,183 inhabited by the Cherokee Indians. 825 00:30:09,183 --> 00:30:10,685 GORDON (off-screen): I've heard that there's a 826 00:30:10,785 --> 00:30:13,988 Cherokee dish that I need to taste to believe. 827 00:30:15,756 --> 00:30:17,458 GORDON: We are right in the thick of the woods. 828 00:30:19,427 --> 00:30:21,195 Maliya, there you are. 829 00:30:21,195 --> 00:30:25,366 (speaking in native language) 830 00:30:25,366 --> 00:30:26,367 GORDON: What does that mean? 831 00:30:26,467 --> 00:30:28,369 MALIYA: It means hello Gordon and how are you? 832 00:30:28,469 --> 00:30:29,704 GORDON: I'm so happy to be here. 833 00:30:29,704 --> 00:30:31,672 Now Hom, Homalee? 834 00:30:31,672 --> 00:30:33,207 MALIYA: Hominy. GORDON: Hominy, excuse me. 835 00:30:33,207 --> 00:30:34,542 MALIYA: Hominy. GORDON: Hominy. 836 00:30:34,542 --> 00:30:38,512 GORDON (off-screen): Hominy is very unique traditional native American food. 837 00:30:38,512 --> 00:30:40,214 It's basically corn on steroids. 838 00:30:40,314 --> 00:30:43,184 And I'm finally about to see how it's made. 839 00:30:43,284 --> 00:30:47,054 MALIYA: The process of turning the corn to Hominy just relies 840 00:30:47,154 --> 00:30:50,191 on this ash, this hickory ash and the corn 841 00:30:50,191 --> 00:30:51,392 and water and heat. 842 00:30:51,492 --> 00:30:52,360 GORDON: Oh really? MALIYA: Yeah. 843 00:30:52,360 --> 00:30:55,396 First off, if you can finish getting the rest of these kernels off. 844 00:30:55,496 --> 00:30:58,032 And once you get a few of 'em, see you're looking like a pro. 845 00:30:58,032 --> 00:30:58,900 GORDON: Gotcha. 846 00:30:59,000 --> 00:31:00,701 MALIYA: And then we're gonna come over with our ash and 847 00:31:00,701 --> 00:31:01,869 go over to the fire. 848 00:31:01,969 --> 00:31:03,204 GORDON: That ash will turn it black, won't it? 849 00:31:03,204 --> 00:31:06,073 MALIYA: It's the lye that's in the ash that we need to remove 850 00:31:06,173 --> 00:31:10,745 the coat off of the kernels, it makes it easier to digest. 851 00:31:10,745 --> 00:31:12,546 GORDON (off-screen): Now, I know why there's such a 852 00:31:12,546 --> 00:31:14,081 buzz around this dish. 853 00:31:14,181 --> 00:31:18,052 There is lye in hickory ash, which is extremely corrosive. 854 00:31:18,052 --> 00:31:21,255 I'm excited to be shown what this unique ingredient will do 855 00:31:21,255 --> 00:31:23,391 to humble corn kernels. 856 00:31:23,391 --> 00:31:26,227 MALIYA: And it also makes some more amino acids available to you. 857 00:31:26,227 --> 00:31:27,228 GORDON: Okay. 858 00:31:27,228 --> 00:31:29,063 MALIYA: And you have less vitamin deficiencies. 859 00:31:29,063 --> 00:31:30,898 GORDON (off-screen): It makes sense that the Cherokee 860 00:31:30,898 --> 00:31:33,401 developed a recipe that would maximize nutrients, 861 00:31:33,501 --> 00:31:37,571 but I'm not sold on this dish just yet. 862 00:31:37,571 --> 00:31:38,906 GORDON: So does the ash turn it bitter? 863 00:31:38,906 --> 00:31:40,107 MALIYA: It doesn't turn it bitter, 864 00:31:40,107 --> 00:31:41,943 but it does give it a different taste. 865 00:31:41,943 --> 00:31:43,444 GORDON: Yeah, see it doesn't look appetizing. 866 00:31:43,544 --> 00:31:46,447 MALIYA: Well, I'm sure sometimes when you make a dish, 867 00:31:46,447 --> 00:31:49,417 it doesn't look that appetizing until you're all the way done, right? 868 00:31:49,517 --> 00:31:52,286 GORDON (off-screen): Maliya has obviously never seen me cook. 869 00:31:52,386 --> 00:31:55,289 While we wait for this caustic mixture to work its magic, 870 00:31:55,389 --> 00:31:58,793 I learn about the traditional way of grinding corn. 871 00:31:58,893 --> 00:32:01,762 GORDON: Straight in? MALIYA: Yes. Alright. 872 00:32:01,762 --> 00:32:02,964 GORDON: Does that go in there? 873 00:32:02,964 --> 00:32:04,298 MALIYA: Which? 874 00:32:04,298 --> 00:32:06,267 GORDON: Is that right, round, pound? 875 00:32:06,267 --> 00:32:07,268 MALIYA: What do you think? 876 00:32:07,368 --> 00:32:08,803 GORDON: Well, it looks like the sort of, 877 00:32:08,803 --> 00:32:10,271 that end's too big for the hole, 878 00:32:10,371 --> 00:32:12,139 but then that doesn't. 879 00:32:12,139 --> 00:32:12,974 No, let's try this way. 880 00:32:12,974 --> 00:32:14,141 MALIYA: So how may kids to you have? 881 00:32:14,241 --> 00:32:18,112 GORDON: Well, no. Maliya, please. 882 00:32:18,112 --> 00:32:19,613 Christ girl, honestly. 883 00:32:19,613 --> 00:32:21,115 MALIYA: Alright, so I'll give you a little help, 884 00:32:21,215 --> 00:32:22,116 I'll give you a little help. 885 00:32:22,216 --> 00:32:22,984 GORDON: It won't go down the hole. 886 00:32:23,084 --> 00:32:23,951 MALIYA: Turn it around. 887 00:32:23,951 --> 00:32:24,785 GORDON: Oh you do turn it around? 888 00:32:24,785 --> 00:32:26,120 MALIYA: You do turn it around. 889 00:32:26,120 --> 00:32:28,622 GORDON: So the secret's not to go too hard, right? 890 00:32:28,622 --> 00:32:29,790 MALIYA: Right. 891 00:32:29,790 --> 00:32:31,993 (grunts) 892 00:32:32,093 --> 00:32:35,997 I'll have to teach you how to say help me in Cherokee, it's... 893 00:32:35,997 --> 00:32:36,831 GORDON: Yes please. 894 00:32:36,831 --> 00:32:41,969 (speaking in native language) 895 00:32:42,069 --> 00:32:43,337 GORDON: It means help. 896 00:32:43,337 --> 00:32:46,007 And right now, I need a shit ton of it. 897 00:32:46,107 --> 00:32:48,009 MALIYA: So you are using a lot. 898 00:32:48,009 --> 00:32:49,977 GORDON: Am I? 899 00:32:49,977 --> 00:32:51,979 Look how slow you're going. 900 00:32:52,079 --> 00:32:53,814 MALIYA: Work smarter, not harder, right? 901 00:32:53,914 --> 00:32:55,182 GORDON: Yes. Yes ma'am. 902 00:32:55,182 --> 00:32:57,018 MALIYA: Indigenous science, right. 903 00:32:57,118 --> 00:32:58,152 GORDON: Gotcha, slow and steady, here we go. 904 00:33:01,622 --> 00:33:02,823 Doesn't feel right. 905 00:33:02,923 --> 00:33:04,658 (laughs) 906 00:33:04,658 --> 00:33:05,993 GORDON (off-screen): I'm sure you'd like to keep watching me 907 00:33:06,093 --> 00:33:08,863 awkwardly poke around, but thankfully it's time to try 908 00:33:08,863 --> 00:33:11,532 our Hominy which has been thoroughly rinsed and 909 00:33:11,632 --> 00:33:12,867 mixed with beans. 910 00:33:12,967 --> 00:33:14,502 GORDON: That looks, I mean, it's almost like a sort of 911 00:33:14,602 --> 00:33:17,538 French Cassoulet, you know, like a bean stew. 912 00:33:17,538 --> 00:33:19,974 MALIYA: Yeah. 913 00:33:23,210 --> 00:33:26,047 GORDON: Mmm. Lovely. 914 00:33:26,047 --> 00:33:28,182 MALIYA: Mm. Been waiting for that all day. 915 00:33:28,282 --> 00:33:29,717 GORDON: That is delicious, oh my God. 916 00:33:29,717 --> 00:33:32,353 The corn and the beans, on a different level. 917 00:33:32,353 --> 00:33:35,222 She elevated that dish into something quite luxurious. 918 00:33:35,322 --> 00:33:39,527 That Cherokee history is so prevalent today and 919 00:33:39,627 --> 00:33:40,694 I need to tap into that. 920 00:33:40,694 --> 00:33:44,031 If I don't tap into that, I'm, I'm dead meat. 921 00:33:44,031 --> 00:33:44,865 MALIYA: See ya. GORDON: Good to see ya girl. 922 00:33:44,865 --> 00:33:46,634 Thank you. 923 00:33:48,903 --> 00:33:50,704 GORDON: I've got a great arsenal of ingredients for 924 00:33:50,704 --> 00:33:51,572 the big cook. 925 00:33:51,672 --> 00:33:54,241 But come on, I know William has been cooking from 926 00:33:54,341 --> 00:33:57,044 this land for the locals for decades. 927 00:33:57,044 --> 00:33:59,713 This is a competition and, honestly, 928 00:33:59,814 --> 00:34:02,216 I do not like to lose. 929 00:34:09,190 --> 00:34:16,030 ♪ ♪ 930 00:34:18,866 --> 00:34:20,101 GORDON: William! 931 00:34:20,201 --> 00:34:21,268 WILLIAM: Gordon, what's up, man? 932 00:34:21,268 --> 00:34:22,403 What do you think? Did you enjoy the Smokies? 933 00:34:22,503 --> 00:34:23,737 GORDON: I'm moving here. 934 00:34:23,737 --> 00:34:24,772 WILLIAM: It's amazing, man, look at this view. 935 00:34:24,772 --> 00:34:26,607 GORDON: I mean, honestly, good to see you, my man. 936 00:34:26,607 --> 00:34:28,409 WILLIAM: Good to see you. GORDON: Oh boy, what a week. 937 00:34:28,509 --> 00:34:29,410 WILLIAM: I hope you enjoyed everything. 938 00:34:29,510 --> 00:34:30,411 GORDON: It was incredible. 939 00:34:30,511 --> 00:34:31,445 You nervous? 940 00:34:31,545 --> 00:34:32,746 WILLIAM: Not at all. GORDON: Oh come on, man. 941 00:34:32,746 --> 00:34:33,581 WILLIAM: Oh man. 942 00:34:33,581 --> 00:34:34,748 I know the ingredients like the back of my hand. 943 00:34:34,849 --> 00:34:35,950 GORDON: You are competitive. 944 00:34:35,950 --> 00:34:38,752 WILLIAM: We did have a little wager that we, uh, lined up, right? 945 00:34:38,752 --> 00:34:39,753 GORDON: You still wanna go down that line? 946 00:34:39,753 --> 00:34:41,589 WILLIAM: I can't wait, first class over to London. 947 00:34:41,589 --> 00:34:43,424 Ten course meal at your restaurant. 948 00:34:43,524 --> 00:34:44,792 GORDON: That's a beautiful jeep by the way. 949 00:34:44,792 --> 00:34:46,127 Got me around beautifully. 950 00:34:46,127 --> 00:34:47,294 GORDON (off-screen): Seems like William hasn't forgotten 951 00:34:47,294 --> 00:34:50,431 about our bet, so it's time for the games to begin. 952 00:34:50,531 --> 00:34:52,433 WILLIAM: What you got going on over here? 953 00:34:52,533 --> 00:34:53,934 GORDON: So I'm gonna start off with my Hominy. 954 00:34:54,034 --> 00:34:55,436 So I'm gonna do the, uh, corn, 955 00:34:55,436 --> 00:34:56,604 strip that back with the beans. 956 00:34:56,604 --> 00:34:59,607 Maliya gave me this knowledge for this Hominy and 957 00:34:59,607 --> 00:35:00,808 I'm just gonna lift it up a little bit, 958 00:35:00,808 --> 00:35:02,776 put some of that delicious smoked ham. 959 00:35:02,776 --> 00:35:03,978 WILLIAM: Speaking of beans, 960 00:35:03,978 --> 00:35:05,446 I'm starting to get my leather britches going. 961 00:35:05,546 --> 00:35:06,647 GORDON: You're getting your what going? 962 00:35:06,647 --> 00:35:07,615 WILLIAM: Leather britches. 963 00:35:07,715 --> 00:35:10,451 There's a type of bean we grow here in region called a greasy bean. 964 00:35:10,551 --> 00:35:11,819 But after you dry them out, 965 00:35:11,819 --> 00:35:13,320 they call them leather britches because, 966 00:35:13,420 --> 00:35:15,122 well, they look like leather britches. 967 00:35:15,222 --> 00:35:16,657 GORDON: That's incredible, I've never seen those. 968 00:35:16,757 --> 00:35:17,791 GORDON (off-screen): Right out of the gate, 969 00:35:17,791 --> 00:35:21,629 William has an ingredient I've never heard of and I know his 970 00:35:21,729 --> 00:35:25,799 local expertise is gonna make winning this bet a challenge. 971 00:35:25,799 --> 00:35:28,836 But I've still got a few tricks he won't see coming. 972 00:35:28,836 --> 00:35:31,972 Time to break out the hen of the woods. 973 00:35:31,972 --> 00:35:35,476 GORDON: Beautiful. WILLIAM: Look at this thing. 974 00:35:35,576 --> 00:35:37,311 GORDON (off-screen): Damn. 975 00:35:37,311 --> 00:35:39,513 He definitely saw that coming. 976 00:35:39,613 --> 00:35:40,814 GORDON: And what you gonna do with it? 977 00:35:40,915 --> 00:35:44,351 WILLIAM: So I'm gonna make this into kind of a classic mushroom gratin, 978 00:35:44,351 --> 00:35:46,687 uh, since we're in the Smokies and Appalachia, 979 00:35:46,687 --> 00:35:47,655 we'll add a little Bourbon. 980 00:35:47,755 --> 00:35:49,690 GORDON: You're doing a gratin in the mountains? 981 00:35:49,790 --> 00:35:50,691 WILLIAM: In the mountains. 982 00:35:50,791 --> 00:35:52,026 GORDON: Man, you're getting posh, you know that? 983 00:35:52,026 --> 00:35:52,826 WILLIAM: Oh yeah. 984 00:35:52,927 --> 00:35:54,495 GORDON (off-screen): Okay, now I'm getting a bit nervous 985 00:35:54,595 --> 00:35:56,697 because it's clear William's showed up to win. 986 00:35:56,797 --> 00:35:59,166 But, as always, so did I. 987 00:35:59,166 --> 00:36:01,168 GORDON: Look at those, look at that there. 988 00:36:01,268 --> 00:36:03,337 Oh my God. So beautiful. 989 00:36:03,337 --> 00:36:05,673 And that ham is doing its job. 990 00:36:09,009 --> 00:36:10,344 WILLIAM: So you got to try some moonshine, right? 991 00:36:10,444 --> 00:36:12,012 GORDON: I did. It knocked me on my ass. 992 00:36:12,012 --> 00:36:13,214 WILLIAM: Back in my college days, 993 00:36:13,214 --> 00:36:14,215 I learned a fun trick. 994 00:36:14,315 --> 00:36:16,050 You ever tried an ice luge in college? 995 00:36:16,150 --> 00:36:18,719 You know, when you take vodka down the ice block. 996 00:36:18,719 --> 00:36:20,054 GORDON: I was working hard, William. 997 00:36:20,154 --> 00:36:22,056 WILLIAM: We're doing a little country ham and Bourbon luge. 998 00:36:22,156 --> 00:36:23,357 GORDON: On this ham? WILLIAM: Yeah. 999 00:36:23,457 --> 00:36:26,227 So we've, I've cut a little V channel in this ham, 1000 00:36:26,327 --> 00:36:28,229 this is a 25 month aged country ham. 1001 00:36:28,229 --> 00:36:30,898 So if you grab your glass and just put it right at 1002 00:36:30,898 --> 00:36:31,899 the bottom there. 1003 00:36:31,899 --> 00:36:33,067 Just hold it right there. 1004 00:36:33,167 --> 00:36:34,401 And then we're gonna pour down the bottom there. 1005 00:36:34,501 --> 00:36:35,536 (laughs) 1006 00:36:35,536 --> 00:36:36,904 WILLIAM: And then you're gonna take a drink of that. 1007 00:36:37,004 --> 00:36:39,073 GORDON: Are you trying to get me drunk? 1008 00:36:39,073 --> 00:36:40,541 BOTH: Cheers. 1009 00:36:40,641 --> 00:36:41,709 GORDON: I got work to do. 1010 00:36:41,809 --> 00:36:42,843 Oh my lord. 1011 00:36:44,678 --> 00:36:46,213 WILLIAM: Alright, now chase it with some of this. 1012 00:36:46,213 --> 00:36:47,248 GORDON: What's the ham for? 1013 00:36:47,348 --> 00:36:49,049 WILLIAM: Chases the, chases the Bourbon away. 1014 00:36:49,149 --> 00:36:50,217 GORDON: Chases the Bourbon away, 1015 00:36:50,217 --> 00:36:52,086 just close my ass hole up. 1016 00:36:52,186 --> 00:36:53,420 WILLIAM: This is 25 month aged ham, 1017 00:36:53,520 --> 00:36:54,588 it's like prosciutto, right? 1018 00:36:54,688 --> 00:36:56,223 GORDON: Chef William threw the gauntlet down, 1019 00:36:56,223 --> 00:36:57,725 threw his car in the mix. 1020 00:36:57,825 --> 00:36:58,926 (coughs) 1021 00:36:59,026 --> 00:37:00,561 GORDON: And then came in with the Bourbon. 1022 00:37:00,561 --> 00:37:03,063 Really? That's the bit I shouldn't be touching. 1023 00:37:03,163 --> 00:37:04,598 Bloody hell. 1024 00:37:04,698 --> 00:37:05,866 WILLIAM: Gordon, what are you doing over there? 1025 00:37:06,333 --> 00:37:09,903 GORDON: So I'm gonna fry off these incredible Andouille. 1026 00:37:10,004 --> 00:37:13,574 And that's gonna be my sort of finishing touch with the Hominy. 1027 00:37:13,674 --> 00:37:15,409 WILLIAM: I'm starting my griddle cakes up. 1028 00:37:15,409 --> 00:37:16,777 Fry these up nice and crispy, 1029 00:37:16,877 --> 00:37:18,979 will be a great base to put my crawfish on. 1030 00:37:19,880 --> 00:37:23,417 GORDON: Right, livermush, here we go. 1031 00:37:23,517 --> 00:37:25,919 I'm gonna get my biscuits a little bit crispier. 1032 00:37:26,020 --> 00:37:27,121 WILLIAM: I don't know, man, that's not really how we cook 1033 00:37:27,221 --> 00:37:28,122 those here in the south. 1034 00:37:28,222 --> 00:37:29,290 GORDON: No? WILLIAM: No. 1035 00:37:29,290 --> 00:37:30,424 GORDON: Well I'm taking a gamble, 1036 00:37:30,424 --> 00:37:32,393 cause it's a beautiful car. 1037 00:37:32,626 --> 00:37:33,627 Mm. 1038 00:37:34,962 --> 00:37:37,097 (laughs) 1039 00:37:37,197 --> 00:37:38,932 WILLIAM: Gonna be finishing up my griddle cakes, 1040 00:37:38,932 --> 00:37:40,601 then we're gonna cook some trout and some crawfish and 1041 00:37:40,601 --> 00:37:41,602 be ready to plate up. 1042 00:37:41,702 --> 00:37:43,103 GORDON: Can you slow down, please, 1043 00:37:43,203 --> 00:37:45,139 or give me some more of that Bourbon, please? 1044 00:37:45,239 --> 00:37:46,140 WILLIAM: You want another shot? 1045 00:37:46,240 --> 00:37:47,574 GORDON: No, no, no, no, no, no. 1046 00:37:49,610 --> 00:37:51,111 WILLIAM: Alright, so I'm gonna stuff these beautiful rainbow trout 1047 00:37:51,211 --> 00:37:54,114 with a little bit of thyme and some lemon. 1048 00:37:54,114 --> 00:37:55,449 GORDON: Wow, they look beautiful. 1049 00:37:55,449 --> 00:37:56,483 Do you serve them whole? 1050 00:37:56,483 --> 00:37:57,484 WILLIAM: We are gonna serve 'em the whole. 1051 00:37:57,484 --> 00:37:58,652 GORDON: Nice. 1052 00:37:58,752 --> 00:38:00,454 WILLIAM: Oh there you go, nice sizzle. 1053 00:38:00,454 --> 00:38:02,156 GORDON: Crawfish, oh my God. 1054 00:38:03,991 --> 00:38:05,626 Quick, in and out. 1055 00:38:05,726 --> 00:38:07,628 I'm gonna blanch them very, very quickly. 1056 00:38:07,628 --> 00:38:09,330 Get them out of the shell. 1057 00:38:09,330 --> 00:38:12,132 WILLIAM: Your restaurants though they do this table side, right? 1058 00:38:12,132 --> 00:38:13,133 GORDON: Yeah, that's right. 1059 00:38:13,133 --> 00:38:14,668 WILLIAM: You know, maybe Flambé a sauce, table side. 1060 00:38:14,668 --> 00:38:15,469 GORDON: Exactly that. 1061 00:38:15,569 --> 00:38:16,470 WILLIAM: You think they'll do that for me when I come? 1062 00:38:16,570 --> 00:38:19,173 (laughs) 1063 00:38:19,273 --> 00:38:23,477 GORDON: I'm gonna use just a touch of my apple moonshine 1064 00:38:23,477 --> 00:38:24,678 in the crawfish. 1065 00:38:24,778 --> 00:38:25,813 WILLIAM: You're not gonna share? 1066 00:38:25,813 --> 00:38:27,815 GORDON: Not yet, no, no. 1067 00:38:27,815 --> 00:38:29,316 Oh my God. 1068 00:38:29,316 --> 00:38:30,984 Come on, just have a little smell of that. 1069 00:38:30,984 --> 00:38:33,153 WILLIAM: Oh yeah, that's great. 1070 00:38:33,253 --> 00:38:35,989 GORDON: Someone's about to lose his Jeep. 1071 00:38:36,090 --> 00:38:39,860 Mm. Mm. Mm. Um. 1072 00:38:39,860 --> 00:38:42,196 WILLIAM: Look at that, Chef, come on. 1073 00:38:42,296 --> 00:38:43,664 GORDON: Okay, I've got ya. 1074 00:38:43,764 --> 00:38:46,367 When I took a little sneak peek at William's trouts, 1075 00:38:46,367 --> 00:38:49,670 it was just, it was like this oasis of colors. 1076 00:38:49,670 --> 00:38:51,372 It was just the perfect rainbow trout. 1077 00:38:52,973 --> 00:38:53,874 Welcome. Ladies. 1078 00:38:53,874 --> 00:38:55,376 WILLIAM: Hey, welcome folks. 1079 00:38:55,376 --> 00:38:56,677 Everybody, nice to see you all. 1080 00:38:56,677 --> 00:38:58,011 GORDON: Eggs on. 1081 00:38:58,011 --> 00:38:59,380 WILLIAM: Chef, do you see this? 1082 00:38:59,380 --> 00:39:00,714 Look at this, this is (bleep) beautiful. 1083 00:39:00,714 --> 00:39:02,182 (laughs) 1084 00:39:02,282 --> 00:39:04,051 GORDON (off-screen): The moment of truth has arrived. 1085 00:39:04,151 --> 00:39:07,187 My beautiful dishes will be going head to head with 1086 00:39:07,287 --> 00:39:09,390 William's stunning creations. 1087 00:39:09,390 --> 00:39:13,227 GORDON: Man, that has lit up, you ready? 1088 00:39:13,227 --> 00:39:15,195 WILLIAM: Let's do it. GORDON: Let's do it, my man. 1089 00:39:15,195 --> 00:39:17,064 GORDON (off-screen): It's time to find out if I'll be leaving 1090 00:39:17,164 --> 00:39:20,534 the Smoky Mountains with the key to my new favorite truck. 1091 00:39:20,534 --> 00:39:21,402 WILLIAM: Nice job. 1092 00:39:21,502 --> 00:39:23,537 GORDON: Man, that looks stunning. 1093 00:39:28,742 --> 00:39:32,746 ♪ ♪ 1094 00:39:32,746 --> 00:39:34,581 GORDON: So good to see you all. 1095 00:39:34,581 --> 00:39:36,250 SAM: Good to see you. 1096 00:39:36,350 --> 00:39:37,885 GORDON (off-screen): It's time to serve the guests who 1097 00:39:37,885 --> 00:39:39,753 helped me this week and find out 1098 00:39:39,853 --> 00:39:42,389 who will walk away a winner. 1099 00:39:42,389 --> 00:39:44,057 GORDON: I'll give you an insight to what I've prepared. 1100 00:39:44,057 --> 00:39:47,060 I gotta go to the best pork anywhere in the country, livermush, 1101 00:39:47,060 --> 00:39:48,729 I know it doesn't sound the most appetizing, 1102 00:39:48,729 --> 00:39:50,097 but my God, were they incredible. 1103 00:39:50,197 --> 00:39:53,233 So we got a toasted scone with pickled onions and then a 1104 00:39:53,333 --> 00:39:55,936 fried quail's egg and then those mushrooms that we went 1105 00:39:55,936 --> 00:39:57,905 and grasped in the rain. 1106 00:39:57,905 --> 00:39:59,940 And then this Hominy. 1107 00:39:59,940 --> 00:40:02,075 Um, I used the Andouille, the mirepoix, 1108 00:40:02,075 --> 00:40:03,777 cooked the smoked ham knuckle in the middle. 1109 00:40:03,777 --> 00:40:06,280 And finally, the most dangerous crawfish anywhere in 1110 00:40:06,380 --> 00:40:08,916 the country when I went ass over tip down, 1111 00:40:09,016 --> 00:40:11,919 down a ravine that someone didn't tell me about, 1112 00:40:12,019 --> 00:40:13,454 but we managed. 1113 00:40:13,454 --> 00:40:15,255 My pants were as brown as that water, sir. 1114 00:40:15,355 --> 00:40:17,090 (laughing) 1115 00:40:17,191 --> 00:40:19,092 GORDON: So there we have our beautiful grit and crawfish, 1116 00:40:19,092 --> 00:40:21,929 uh, it's finished with apple moonshine, 1117 00:40:22,029 --> 00:40:23,797 that's the sweetness across the crawfish. 1118 00:40:23,897 --> 00:40:24,965 Chef. 1119 00:40:25,065 --> 00:40:26,767 WILLIAM: Alright guys, we have some beautiful food here, 1120 00:40:26,867 --> 00:40:28,769 sunburst rainbow trout, uh. 1121 00:40:28,769 --> 00:40:31,138 We also have made some kind of traditional griddle cake, 1122 00:40:31,238 --> 00:40:33,307 so kind of a cornmeal rice cake. 1123 00:40:33,407 --> 00:40:36,276 And then we've taken the, uh, crawfish and I made a little 1124 00:40:36,376 --> 00:40:39,947 relish with sour corn and country ham on top. 1125 00:40:39,947 --> 00:40:43,116 Back there, we took the beautiful wild hen of the wood mushrooms 1126 00:40:43,116 --> 00:40:44,985 and kind of turned that into traditional gratin. 1127 00:40:44,985 --> 00:40:47,988 GORDON: That is a feast beyond belief. 1128 00:40:48,088 --> 00:40:51,625 WILLIAM: So we had a little gentleman's bet going earlier this week, right? 1129 00:40:51,725 --> 00:40:54,828 Gordon's been driving my four wheel drive truck around all week. 1130 00:40:54,828 --> 00:40:57,798 And so if he wins the bet, he gets the keys to the truck. 1131 00:40:57,898 --> 00:41:01,502 If I win the bet, he's flying me first class over to London 1132 00:41:01,502 --> 00:41:03,337 and feeding me a what? 1133 00:41:03,437 --> 00:41:06,006 A 20 course meal you said at your name sake restaurant. 1134 00:41:06,006 --> 00:41:08,642 So no pressure, guys, no pressure. 1135 00:41:08,742 --> 00:41:10,844 GORDON: Guys, enjoy, please. WILLIAM: Cheers, guys. 1136 00:41:10,844 --> 00:41:12,179 GORDON: Thank you. 1137 00:41:12,279 --> 00:41:13,480 Oh boy. 1138 00:41:13,580 --> 00:41:14,648 MATT: Where shall we start? 1139 00:41:14,748 --> 00:41:16,183 MALIYA: I'm excited. 1140 00:41:16,183 --> 00:41:17,684 Oh my gosh, this looks beautiful. 1141 00:41:17,684 --> 00:41:19,319 Mm. 1142 00:41:19,319 --> 00:41:22,322 SAM: Pickled onions. MALIYA: Pickled onions. 1143 00:41:22,322 --> 00:41:23,824 WILLIAM: I told you it's all about the culture and 1144 00:41:23,924 --> 00:41:24,691 the heritage here. 1145 00:41:24,791 --> 00:41:25,659 GORDON: Yeah. 1146 00:41:25,659 --> 00:41:26,860 WILLIAM: So I think you did a great job though learning 1147 00:41:26,960 --> 00:41:29,029 about all the different techniques and 1148 00:41:29,029 --> 00:41:30,531 the ingredients of the region. 1149 00:41:30,631 --> 00:41:33,333 SAM: Livermush, it's so rich. 1150 00:41:33,433 --> 00:41:34,701 GORDON: Man, they're digging in. 1151 00:41:34,801 --> 00:41:36,336 WILLIAM: Yeah, it looks like they like that livermush. 1152 00:41:36,336 --> 00:41:37,504 MATT: What's your favorite? 1153 00:41:37,604 --> 00:41:39,039 MALIYA: I love livermush. 1154 00:41:39,039 --> 00:41:40,007 It's one of my favorites. 1155 00:41:44,945 --> 00:41:46,046 GORDON: Think they're ready for the verdict. 1156 00:41:46,146 --> 00:41:47,381 WILLIAM: Think so, looks like they're finishing up. 1157 00:41:47,481 --> 00:41:48,682 GORDON: Where's your keys? 1158 00:41:48,682 --> 00:41:51,852 WILLIAM: Oh man, where's the airline ticket? 1159 00:41:54,688 --> 00:41:58,525 GORDON: Did I just hear silence in the mountains? Good? 1160 00:41:58,625 --> 00:42:00,894 SAM: Very much so. GORDON: The mushrooms? 1161 00:42:00,894 --> 00:42:02,229 ALAN: Both fantastic. 1162 00:42:03,297 --> 00:42:04,531 ALAN: I'd have to go with William. 1163 00:42:04,631 --> 00:42:05,566 WILLIAM: That gratin though, right? 1164 00:42:05,666 --> 00:42:06,567 (laughs) 1165 00:42:06,667 --> 00:42:07,868 ALAN: Yeah. WILLIAM: Crunchy top on there. 1166 00:42:07,968 --> 00:42:09,069 ALAN: I did like that top. 1167 00:42:09,169 --> 00:42:10,404 GORDON: How was those beautiful trout? 1168 00:42:10,404 --> 00:42:11,738 MALIYA: That was very good. 1169 00:42:11,738 --> 00:42:12,873 SAM: Delicious. 1170 00:42:12,873 --> 00:42:14,474 MALIYA: Candy roasters. 1171 00:42:14,875 --> 00:42:17,077 SAM: That puree underneath was delicious. 1172 00:42:17,077 --> 00:42:19,079 GORDON (off-screen): So far William's dishes are knocking 1173 00:42:19,179 --> 00:42:20,414 it out of the park. 1174 00:42:20,514 --> 00:42:22,916 Time to find out if this Scot can measure up and 1175 00:42:23,016 --> 00:42:26,920 if my dark horse, the livermush, will win the guests over. 1176 00:42:27,020 --> 00:42:29,222 Dare I ask, how was the livermush? 1177 00:42:29,323 --> 00:42:31,258 MATT: The livermush was great. SAM: Amazing. So good. 1178 00:42:31,258 --> 00:42:32,759 KEITH: I really liked the pickled onions with it. 1179 00:42:32,859 --> 00:42:34,428 GORDON: Amazing. MALIYA: It tastes like home. 1180 00:42:34,428 --> 00:42:35,562 GORDON: It tastes like home. 1181 00:42:35,662 --> 00:42:36,930 MALIYA: That's right. 1182 00:42:36,930 --> 00:42:38,398 GORDON: How were the crawfish? 1183 00:42:38,398 --> 00:42:39,232 KEITH: I loved 'em. 1184 00:42:39,333 --> 00:42:41,768 GORDON: Could you get any of that apple moonshine? 1185 00:42:41,768 --> 00:42:42,569 CODY: Yeah. 1186 00:42:42,669 --> 00:42:44,605 GORDON: Hominy? MALIYA: It was really good. 1187 00:42:44,605 --> 00:42:46,907 I would just cook it just a little bit more. 1188 00:42:47,007 --> 00:42:48,442 GORDON: That's you rushing me. 1189 00:42:48,442 --> 00:42:49,943 (laughing) 1190 00:42:49,943 --> 00:42:51,945 GORDON: Right, put one of us out of our misery. 1191 00:42:51,945 --> 00:42:53,780 Who's gonna call it? 1192 00:42:53,880 --> 00:42:55,616 KEITH: Who's gonna call it? What you think, guys? 1193 00:42:55,716 --> 00:42:56,783 ALL: Oh boy. 1194 00:42:56,883 --> 00:42:57,951 MATT: Close. 1195 00:42:57,951 --> 00:43:00,587 WILLIAM: The anxiety, nerve racking here. 1196 00:43:00,587 --> 00:43:01,455 ALAN: I liked these two better. 1197 00:43:01,455 --> 00:43:02,623 ASHER: Right. Yeah. 1198 00:43:02,723 --> 00:43:04,791 Sorry Gordon, I think we've gotta go with the home town, boy. 1199 00:43:04,891 --> 00:43:06,426 (laughing) 1200 00:43:06,526 --> 00:43:07,961 WILLIAM: Oh man, that first class flight. 1201 00:43:08,061 --> 00:43:10,297 What kind of champagne do they serve on British Airways? 1202 00:43:10,297 --> 00:43:11,965 (laughing) 1203 00:43:11,965 --> 00:43:14,434 GORDON: The local edge won, um, rightly so. 1204 00:43:14,701 --> 00:43:17,137 But the exciting thing for me is how much I've learned. 1205 00:43:17,537 --> 00:43:18,572 Today wasn't about winning, 1206 00:43:18,572 --> 00:43:20,807 today was about getting up to speed, 1207 00:43:20,807 --> 00:43:23,110 and I still think it's one of the best kept culinary secrets 1208 00:43:23,210 --> 00:43:25,979 on the planet because what they do is incredible. 1209 00:43:25,979 --> 00:43:28,281 Thank you for making me feel incredibly special. 1210 00:43:28,281 --> 00:43:30,283 And you, a big congratulations. 1211 00:43:30,384 --> 00:43:31,985 GORDON: Amazing, incredible. WILLIAM: I've had so much fun. 1212 00:43:31,985 --> 00:43:33,286 GORDON: Amazing, amazing, mate. 1213 00:43:33,286 --> 00:43:34,821 And God bless, take care, see you soon. 1214 00:43:34,921 --> 00:43:36,056 WILLIAM: Hey, I'll see you soon in London. 1215 00:43:36,256 --> 00:43:39,593 GORDON: Yeah. Yes! First class. 1216 00:43:39,793 --> 00:43:43,497 My time here in the Great Smoky Mountains has been incredible. 1217 00:43:43,497 --> 00:43:44,831 I got to play in a river and 1218 00:43:44,931 --> 00:43:46,500 catch those delicious crawfish. 1219 00:43:46,500 --> 00:43:49,636 Trample through the forest to get my hands on those prized mushrooms. 1220 00:43:49,736 --> 00:43:53,974 And I learned some secrets of generations past. 1221 00:43:54,074 --> 00:43:56,843 Whilst I only scratched the surface of the incredible history here. 1222 00:43:56,977 --> 00:43:59,980 Honestly, I'm humbled and honored for the experience. 1223 00:43:59,980 --> 00:44:02,382 But now, on to my next adventure. 1224 00:44:02,482 --> 00:44:03,617 Captioned by Cotter Media Group.