All language subtitles for Diners.Drive-Ins.and.Dives.S46E03.1080p.WEB.h264-CBFM

You know, people are asking me
all the time.

"Hey Guy, that one joint
you checked out
in that one city

when you were doing
Triple D, how they doing?"

You know, I don't know.
We should check it out.

[engine accelerating]

Over the years,
I've seen and tasted it all.

This is ridiculous, dude.

But it turns out
it was only the beginning.

'cause Triple D joints
have been blowing up

and we're going back
to see what's cooking.

Like on this trip...

We're sampling all sorts
of savory eats.

I haven't tried a thing here
yet that I do not like.

From brisket chili...

From brisket chili...

It's like a taste of heaven.

To an out of bounds
Bahn mi.

-Legit job.
Nice job, my friend.
-Good on the style.

There's a righteous Reuben
on St. Simons Island, Georgia.

You gotta try...
You want to try this?

And out in LA,
we're doubling up

on super-sized subs.

All for one sandwich?

With this tried and true
chick parm.

It's just love at first bite.

And an onion ring ribeye combo

that'll leave you speechless.

-[muffled] Oh, yeah, bacon.
-Bacon.

[Guy] Familiar faces,
new places,

[Guy] Familiar faces,
new places,

and more off the hook flavors.

This is Triple D Nation.

Beach side and barbeque
make a perfect combo.

And that's exactly
what I found

on St. Simons Island, Georgia,
back in 2010.

Now they've had some
minor setbacks since then,

but these days they're back
bigger and better than ever.

This is Southern Soul.

Half slab, St. Louis ribs,
double potato salad.

This is a fabulous restaurant
here on the Island.

The food is great.

Pulled pork
for the Triple D Nation.

It was pretty epic for me
to see Southern Soul
on national TV.

I was so happy to see Guy
come through and test it out
for himself.

[Guy] Come on.
Coastal town Georgia,

two dudes smoking out of
an old gas station,

I had to see
what Harrison Sapp
and Griffin Bufkin were doing.

Griffin called me
out of the blue,

was like, "Hey Harrison,
you want to open up
a restaurant?"

We had about 700 bucks
between the two of us.

We had about 700 bucks
between the two of us.

-And a smoker.
-And a smoker.

[both laugh]

We came all the way
out to Georgia.

We're on the Island,
came out to see your place,

stick burning,
rubbing pork butts.

I got pulled pork plate.

-Every day you make the rub.
-Every day.

-From scratch.
-From scratch.

So turbinado sugar
doesn't burn as easy.

[Harrison] And it makes
a good crust.

Kosher salt,
a little chili powder,

ground black pepper,
paprika, garlic.

-Granulated onion.
-Thyme leaves, cumin.

And the whole boatload
of light brown sugar

And the whole boatload
of light brown sugar

which gives
the super sweetness.

Sweet is better.

We really learned from you
and Triple D.

-Put it in a bag
and mix the whole thing up.
-Best method in the world.

[Harrison] It's a great day
when I saw it. [laughing]

-Now we're ready to start
rubbing some butts.
-Rub some butts.

-[whistles] You don't get
to say that every day.
-[laughs]

[Guy] So we're talking about
the top shoulder of the pig

-with the bone in.
-Exactly.

We rub 'em all down,
make sure we get it
in all the cracks.

Now you're gonna
leave 'em be for a bit
or you just rub 'em?

Nah, they spend the night
in the walk-in.

-Alright, let's see
these things.
-One of 'em right here.

-What temperature
do you run this?
-225 to 250.

10 to 14 hours.
Now give me the rundown here.

10 to 14 hours.
Now give me the rundown here.

I mean, I'm a baster.

-Just apple juice.
-Just apple juice?

How many times are you basting
these throughout the course?

Probably every hour.

-We done, boss? [whistles]
-We are done.

Take a look at the bark built
from that turbinado sugar.

And here's the key.
When that bone
slides out like that,

-you know that
you've done a real deal.
-The real deal.

Look at the smoke ring
on this, you guys.

Mmm! You gotta try...
You want to try this?

Alright, here you go.

-[laughing]
-Good stuff, huh?

I need some pulled pork
as seen on Triple D.

[woman 1] It's probably
the best pulled pork
that I've had.

[woman 1] It's probably
the best pulled pork
that I've had.

They cook it
and smoke it to perfection.

What kind of volume
are we doing now?

[Harrison] When you showed up,
we were doing 24 butts a day.

And now I'm doing
90 to 120 every day.

-Four times?
-Four times.

And then, you know,
when it's busy,
it's more than that, you know.

-When it's busy?
When it's--
-[laughing]

That's a slow day.

We need a pastrami,
we need a brisket,
and we need some ribs.

[Guy] What are you guys
making now?

It's not like you don't do
enough great food as it is.

And you show up with this?

Well, we started brining
our own pastrami

Well, we started brining
our own pastrami

You don't see Reubens
at a barbeque joint often,

but you'll be missing out
if you don't try it.

It's like a taste of heaven.

The meat is fantastic.
The sauerkraut,

the sauce, the Swiss cheese.
Love it.

We'll start with water, salt,
brown sugar

'cause it goes
in everything here.

Pickling spices,
the curing salt.

We're just gonna
whisk these together.

We're gonna pour it
over our pastrami

and let it sit three days
to a week.

We're gonna put our pastrami
on our smoker

and it's gonna cook
anywhere from 10 to 14 hours.

Now that the pastrami's done,
we're gonna slice it up,
build out sandwich.

Now that the pastrami's done,
we're gonna slice it up,
build out sandwich.

Toast our rye bread.

We're gonna take
some sliced pastrami

and get that on the flat top.

with some sauerkraut,
a little bit of Swiss cheese,

melt that Swiss cheese,
add a little Thousand Island.

Start with some mayonnaise,
ketchup, salt and pepper,

Worcestershire, pickles,
our hot red sauce.

We'll give this
a nice little stir.

It's ready to go,
put it all together.

On top of the brisket
we cook everyday,

we're doing
pastrami sandwiches.

we're doing
pastrami sandwiches.

-Because?
-Because I just don't have
anything else to do.

No, I'm just kidding.
[laughing]

[Guy]
That's delicious pastrami.

Here's the pastrami Reuben
with fries.

The pastrami,
it just melts in your mouth.

[woman 2] Thousand Island
dressing is made from scratch.

It's phenomenal, especially
on the marble rye bread.

It's like I'm home again.

I'm hooked.
It is one of my favorites.

I haven't tried
a thing here yet
that I do not like.

-How long has it been?
-It's been 13 years, I think.

-You were just
a little kid back then.
-Yeah.

The sweet Southern flavor.

The sweet Southern flavor.

[Guy] How great is it
having your kid work with you?

You can't imagine--
Well yeah, you can.

-I do.
-That's awesome. [laughs]

He's got the gift.

-I imagine he can
do the whole thing.
-He can do it all.

Apple fell straight down.

-Apple fell straight down,
hit somebody on the head.
-[laughing]

And coming up...

As if being on Triple D
wasn't exciting enough,

the real drama started
after I left.

"You're not gonna believe it.
They burned down."
I said, "No."

But the building
and the barbeque came back
better than ever.

A minor setback
for a major comeback.

It was just slammed
all weekend.

It's a high class problem.

It's a high class problem.

So check it out.
St. Simons Island, Georgia,

right between Jacksonville
and Savannah, Georgia.

A few things you can expect
when you get here.

Great beach resorts,
righteous golf,

and two dudes that are doing
old school barbeque.

Smoked chicken
with Hoppin' and cold slaw.

All I remember,
and this is kind of historic.

We get done shooting.

I don't think we'd even aired.

One of my guys from production
called me and said,

"You're not gonna believe it.
They burned down."
I said, "No."

[Harrison] We burned down
in March.

[Guy] I think
I called you guys.

You gave me a message
while it was burning

You gave me a message
while it was burning

And basically it was,
"You're gonna
come back bigger.

You're gonna be better.
It's gonna...

You're don't get it,
only the good places burn."

And I was like,
"Well that makes me
feel better." [laughing]

[Guy] But then you guys
made a quick turnaround.

We went straight back to work.
We never really closed.

We bought a trailer
and moved up front.

And then, we aired
Labor Day weekend,

and they were lined up.

-It was just slammed
all weekend.
-Yeah.

-It's a high class problem.
-Yeah.

You were born
to barbeque, son.

-That's all I do.
-Seriously.

[woman 1] Even at
like 6 o'clock in the morning,

[woman 1] Even at
like 6 o'clock in the morning,

if you're like, [sniffs]
"Oh, they already started."

I love the smell
coming from the smokers.

[Griffin] Half slab of ribs.

So we already pulled
the silverskin
on these St. Louis ribs.

We got our rub that we used
when we did the butts.

-Now what's happening?
-Now we're gonna add
more sugar to the rub.

-The reason being?
-I like it to get
a good crust on it.

So we're gonna set 'em up
for 20 minutes

-and go to the smoker.
-Here we go.

-What internal temp
are you looking for?
-Between 165 and 175.

-[Guy] These are gonna go on
four to five hours?
-[Harrison] Exactly.

Then we'll come back
and hit 'em with sugar
and honey.

Then we'll come back
and hit 'em with sugar
and honey.

-[Guy] With what?
-[Harrison] More sugar
and honey.

-[Guy] Are you serious?
-[Harrison] Tupelo honey.

Really? That much honey, dude?

Oh yeah. 'Cause we don't
have enough.

-More sugar.
-Oh, you guys.
We forgot to tell you.

-Willy Wonka opened up
a barbeque place.
-[laughing]

-[Guy] These look righteous.
-[Harrison] We put 'em
on the grill.

Just to finish them off,
we're gonna put some honey
on 'em and grill 'em.

-More honey?
-More honey.

-I don't know about
this extra honey.
-We do like it sweet.

That's a mess of ribs, dude.
Look at the bark on that.

It's tender
it's totally cooked right.

Mmm. I'm glad
I live in California.

Mmm. I'm glad
I live in California.

-I'd weigh a lot more
if I lived close to you guys.
-[laughs]

And I got ribs,
stew and Hoppin'.

So it's probably my favorite
thing on the menu.

They're just always
so fall off the bone juicy.

Everything here is amazing
and so many different options.

It's not just barbeque.

Corn dogs, chili,
all kinds of things.

Table four, brisket chili.

Now we're gonna prep
our brisket.
Just salt and pepper.

We're gonna put it
on the smoker
for 10 to 14 hours.

Once it gets to 165,

we're gonna take it off,
wrap it butcher paper,

and then return it.

and then return it.

We're gonna let it rest.
Let's chop it up
for the chili.

We're gonna start by cooking
our onions, add our garlic,

tomatoes, green chili,
mustard, got some ketchup.

Add a little beer,
chili powder and the cumin.

Salt and pepper,
cayenne for that kick.

Dark red chili beans.

Chili looks good.
This is the brisket.

This is the star,

definitely what makes
the whole dish.

The ratio is equal meat
to chili.

Beef stock.

It's good in a bowl,
good in a cup,

it's good on a flipflop.

Chili's ready.
Let's plate it up.

Chili's ready.
Let's plate it up.

A little sour cream,
some cheddar cheese,
chopped onions.

And this is our brisket chili.

[server] Got a brisket chili.

The chili is amazing.

Nice cut up onions
on the inside.

When you put the brisket in
and give it that little
smoke texture, perfecto.

Oh, I love the chili.
It has that smokey
brisket in it.

Love that little twist.

Dude, you're gonna be
open forever.

Burned down and it came back
better than ever.

A minor setback
for a major comeback.

One chicken
going on the grill.

You're the great example
of being the phoenix.

What doesn't kill you
makes you stronger.

What doesn't kill you
makes you stronger.

You've just continued to grow.

Barbeque like you do it
and personality like you have,

and especially as eclectic
as your menu has become.

Congratulations, bud.

And coming up
in Los Angeles...

We're making sandwiches
over here.

A sandwich shop
with a portion problem.

You know the saying that
less is more?

We don't believe in that.

[Guy] Piling on the fried.

Chicken fingers,
mozzarella sticks.

And fries.

So I'm here in Los Angeles
in Westwood Village

just a couple blocks
from UCLA.

And it was there in 2014

where I found a couple
of New York guys

stacking sandwich combos

that not even Hollywood
could have dream up.

Now they're taking
their East Coast attitude

and spreading it all over
Southern California
and beyond.

This is Fat Sal's.

Hey, y'all, I got sandwiches
over here.

There is something special
about it.

They have the best sandwiches.

One chicken teriyaki.

One chicken teriyaki.

It's so clever
how they combine

all kinds of yummy
comfort foods.

It's amazing.

Pastrami western burger
side of mozzarella sticks
for Betty.

I remember talking to Guy
at the first Triple D.

So you understand this food?

Oh yeah. This is my food.

Coming from the East Coast,
it makes sense.

Yeah. Makes you feel at home.
It's the best.

And now it's like,
this thing that's just
really blown up.

Hey, we're making
sandwiches over here.

[Guy] And not just
any sandwiches.

'Cause the stacks
that owners Josh Stone

and Salvatore Capek
come up with

and Salvatore Capek
come up with

are true gut busters.

Where did all these recipes
come from?

-I wrote them right here.
-You wrote 'em?

-Right in the building.
-You or Mini Sal?

You know, Sal's my taster.
He's an official taster.

Three Fat Jerry's coming up
for the Triple D Nation.

Every Triple D fan ought to be
coming in here

and the first thing
you should order,
order that Fat Jerry.

[server] Fat Jerry for you.

The Fat Jerry is amazing.

It's got everything
that you want on it.

Eggs, bacon, chicken fingers,

roast beef, French fries,
mozzarella sticks.

-Got a Fat Jerry.
-Delicious sandwich.

So this is the Fat Jerry.

So this is the Fat Jerry.

Starts with our extra wide
hero bread,

-which we call Fat bread.
-Okay.

[Josh] Give this thing
a little bit of that butter.

Get it started on the grill.

We're gonna drop
chicken fingers,

mozzarella sticks
and French fries.

Oh, what else
is going in this?

[Josh] Bacon, eggs,
cheesesteak, onions.

-All for one sandwich?
-All for one sandwich.

A little bit of salt,
little bit of pepper.

I'm gonna give this
a little turn.

I'm gonna chop up our Philly.

We got a little
American cheese, bacon.

-We're gonna take this.
-[Guy] Philly cheesesteak,
an egg.

-We're gonna take this.
-[Guy] Philly cheesesteak,
an egg.

Chicken fingers,
mozzarella sticks.

And fries.

[Guy] This is not even
humanly possible.

We're gonna do
a little bit of ketchup,
a little bit of mayo.

This is ridiculous,
by the way.

This goes here.
This goes there.

-Look at the gourmet in you.
-Yep.

[Guy] Look at this thing.

Cheese sticks,
Philly cheesesteak,

French fries, chicken fingers.

-Bacon. Bacon.
-[muffled] Oh, yeah, bacon.

-Bacon. Bacon.
-[muffled] Oh, yeah, bacon.

-It's a legit job.
-Good on the style.

-Nice job, my friend.
-Thanks, brother.

Fat Jerry is
our number one seller.

It really did body
what fat sandwiches
are all about.

Making some cheesesteak
here for the Fat Jerry.

Did you see the back
of their shirts?

We're making sandwiches
over here.

-Right over here.
-Right over here.

We're making sandwiches
over here. Like that.

[Salvatore]
The Banh Mi-ki's up.

Today I had the Banh Mi-ki.

The pickled vegetables
garlic mayo,

the onion rings in there too,
it all works together.
It's delicious.

We are gonna make
our Banh Mi-ki.

We're using
our fresh fat bread,

Give it a little press
and we're gonna cook
up our ribeye.

This is looking really good.

Alright, here we go.

Alrighty.

Fresh jalapeno
and fresh cilantro.

This is the Vietnamese
pickled vegetables,

homemade teriyaki sauce.

We've got our jalapeno slaw.

Olive oil,
lime juice, cilantro.

Jalapeno, rice wine vinegar,
green onions, salt and pepper.

Jalapeno, rice wine vinegar,
green onions, salt and pepper.

We're gonna
whisk this together.

Dump this over the cabbage,
then mix it by hand.

And tomatoes.

Mayo, some sriracha,
a little spicy, onion rings.

Wouldn't be a fat sandwich
without some fried ingredient.

And this is
the Fat Banh Mi-ki.

Fat Banh Mi-ki,
table number six.

The beef I think
is perfectly cooked
and it's so flavorful.

I just love the combination
of the onion rings

with the jalapeno slaw.

It's not like, too spicy.

It's got pickled veg on it,
it's got the meat on it.

It's got pickled veg on it,
it's got the meat on it.

Just a really great
blend of flavors

and I've gotten addicted.

Hot Chick, 42.

The combinations
are very unusual
and very tasty

and it's just
a fun place to go.

Tickets coming in.
We gotta get moving here.

Welcome to flavor town.

[chuckles]

This is how they go on. Fast.

-I'm ready. Well, I'm--
-Oh! I was like...

I really thought
you had that thing on.

-I'm like,
Guy's a professional.
-[Guy laughs]

It was a dream of ours
to be on Triple D.

It really changed
the game for us

and added to our success.

[man] Fat Sal's
is everywhere now
in multiple locations.

It's all over LA.

We have six locations
open in Los Angeles,

five in construction,
two locations internationally

and we're just about to launch
a national franchise program.

Here you go.
Chicken teriyaki burger
and your Fat Jerry.

You guys go the extra step.

You're getting quality
in the way that you do it.

You know the saying
that less is more?

-Mmm-hmm.
-We don't believe in that.

-Mmm-hmm.
-We don't believe in that.

Very good. More is this.

Get it away from me.

-I eat it all,
I can't fit in my car.
-[laughing]

Up next, we're staying in LA.

Hot roast beef
with cooked peppers
and cheese.

[Guy] And hitting up
an Italian deli...

It's an institution here
in Los Angeles.

[Guy] Serving up
a cold cut combo...

Everything you want
on a deli sandwich.

[Guy] Plus their meatballs
really make the meal.

It's got to be tender,
it's got a good flavor.

[Guy] Back in 2013

somewhere between
Dodger Stadium
and Chinatown,

I found myself right smack dab
in the middle

of a real deal, family run
Italian deli.

Now you can find them
at two different LA locations

dishing out even more
old school classics.

This is Eastside Italian Deli.

Roast beef pastrami up.

One of my favorite places.

It's an institution here
in Los Angeles.

It's just love at first bite.

It's just love at first bite.

They've been around
nearly a century
for good reason

because their sandwiches
are to die for.

Meatball sandwich up.

I saw the episode on Triple D.

I thought it was really cool.

This place,
it's well deserving.

What's up, Jimmy?

The family is just incredible.

That's the heart of why

Eastside Deli
is so successful.

[Guy] And it's the heart
of the Angiuli family,

which started beating
when Dad Johnny
took this place over in 1974.

And he brought
all of his sons with him.

And did you guys know
when you were growing up

that you would gonna be
brought into the business?

Born and raised over here.

I was in a playpen
in the back.

I was in a playpen
in the back.

-And you're the baby?
-I didn't have a choice.

-They just brought you
right in.
-Yeah.

And it's all family here?

-All family.
-It's all family.

My dad had to
take a step back.

It was time for him to let
my brothers and I
handle the business.

He comes and visits
every week,

see if we screwed up
or not. [laughs]

Hot roast beef coming up.

And the specialty
on the menu is...

[Vito] The D.A. Special

which has got sausage,
meatball, roast beef,
pastrami, peppers, cheese.

That's what put us on the map.

It was invented
during the time
of the OJ Simpson trial.

It was invented
during the time
of the OJ Simpson trial.

But we've changed
the name since.

It's called
the Eastside Special now.

It has everything you want.
It's a homerun.

I've had my fair share
of Italian delicacies,

and I know that's hard to tell
with this petite
dancer's figure.

But I will tell you this.
The combination, the sausage,

the roast beef
that you make yourself,

the meatballs
you make yourself.

I think the kicker
to the whole thing
though really is the meatball.

You have a good meatball,
it's gotta be tender.

It's gotta have good flavor,
can't have too much salt,

it's gotta be
the right balance,

and that's an old school
meatball.

and that's an old school
meatball.

D.A. Special is an institution
here in LA.

It's like heaven in a bite,

but today I'm gonna
have the chicken parm.

It is the perfect sandwich.

The sauce with
the breaded chicken,

and provolone cheese
is just perfection.

Before we start
our chicken parm,

we gotta make sure
that we have our
fresh tomato sauce.

We're gonna start off
with olive oil in the pan,

add our onion,
freshly chopped garlic,

Give it a nice twirl.

We're gonna add our tomatoes.

Salt, black pepper,

oregano, chili flakes,

fresh chopped basil,

simmer for about two hours.

We're gonna add
our roasted meatballs
and roasted sausage.

We're gonna add
our roasted meatballs
and roasted sausage.

We're gonna let this sauce
cook for about an hour.

Let's make our
chicken parmesan.

We gotta season
our chicken breasts.

Salt, granulated garlic,
black pepper,

white wine, egg,

toss it all up,
add it to the bread crumbs,

give it a little pound.

With the frying process,
we get a nice crispy chicken.

We're ready to rock and roll
with our chicken parm.

Provolone cheese,

we're gonna torch that cheese
to get it nice and melted.

Fresh tomato sauce,
parmesan cheese.

We're gonna dip
the top of it right here.

Here is the classic
Chicken Parmesan sandwich.

Chicken Parmesan up.

The breading is just
absolutely amazing.

Not too much sauce,

the cheese is perfectly
melted,

Feel so good when you eat it.

[man] The sauce
is not too sweet,
it's not too bitter.

It's soaks into
the bread just enough,

you need, like,
a two hour nap afterwards.

Coming from the East Coast,
doing Triple D,

I see great Italian delis
all over the country,

what out here in Los Angeles?

How do you explain a great
Italian deli to folks?

What makes this
a true Italian deli,

is it's one of the last
remaining on this whole block

I mean, originally,
this was little Italy,
this whole little area,

I mean, originally,
this was little Italy,
this whole little area,

-Oh, was it? This...
-Yeah, this little area.

We're still here,
we're still banging it out
every day

and doing what we have to do
to keep the people happy.

[man] Caprese Spicy Salami.

After the episode aired,
lot of things have changed.

We have another location.

[man] I do like
the new location.

The same thing you feel
in the downtown establishment,

you feel there,
and you taste there as well.

Spicy Italian coming right up.

The Spicy Italian
is great because
you get couple end

of all of the different cuts
that are available.

We're gonna slice up
our provolone cheese
from Wisconsin,

Genoa salami,
Santoro mortadella,

Genoa salami,
Santoro mortadella,

spicy capicola,

and our ham that is imported
from Canada.

Now we're ready to assemble
our Spicy Italian.

Provolone cheese, mortadella,

our ham, Genoa salami,
capicola,

add some thinly sliced
red onions,

fresh roma tomatoes,
ice berg lettuce,

mayonnaise, mustard,
oregano on top,

olive oil, red wine vinegar,

and the most important element
of this sandwich,

imported giardiniera that
we get from Chicago.

Spicy Italian.

It's, uh, got a little hint
of spice,

just makes the sandwich
over the top.

just makes the sandwich
over the top.

Everything you wanted
in a deli sandwich.

Hot roast beef with
cooked peppers and cheese.

The thing that
separates Eastside
from a lot of other places,

they really take care
and really take pride

in the sandwiches
that they make,
I love it.

This is why you wanna live
in Los Angeles.

This should be
one of the reasons,

so you can come
and hang out with these dudes

-and eat some
great Italian food.
-Right.

-Good time.
-[all] Thank you.

-Thank you for coming.
-I appreciate it, bud.

-[Guy] Very nice.
-Appreciate it.

Check and make sure
I got my wallet.
Thank you, brother.

-Pops, thanks a lot, man.
-Where is your wallet?

Yeah, yeah, exactly.

-[all laughing]
-See, I told you.

How are you doing?
What can I get you?

Order up!

Got a Fat Jerry
with runny eggs
for Triple D Nation.

What's up, buddy?
How you doing?
Spicy Italian for you.

So that's it
for this road trip,
but don't worry,

we'll be catching up
with more familiar faces

and places next time
on Triple D Nation.

[man] That's how we do it
in the west.

Caramelized sugar and pig fat.

Caramelized sugar and pig fat.

Well, this is Guy Fieri

bringing you caramelized sugar
and pig fat,

it's new lotion,
try it out here.

Come on down to Saint--
What island are we in?

Come on down to Saint--
What island are we in?

-St. Simons.
-In St. Simons!