Original subtitles

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 doin'?"

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

Over the years, I have 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.

Whoa! Ho, ho!

Buckle up and hold on tight.

[war cry]

[Guy] Next up...

It's like you went to Umami Town.

[Guy] Nope. It's Flavortown.

You sound like a Food Network chef there, buddy.

There's banana bread and brunch

in Atlanta, Georgia.

Now, that's a good bite.

You're really getting the crunchification.

Rocking ribs in Scottsdale, Arizona,

This is at a gas station, ladies and gentlemen.

Rib plate for the Triple-D Nation.

And in Fort Worth, Texas...

I like the way this is going.

...chicken fried steak the chuck wagon way.

Crazy.

Chuck wagon crazy.

[Terry laughs]

[Guy] Familiar faces, new places, and more off-the-hook flavors.

This is Triple-D Nation.

You know, I am always on the quest.

I'm looking for the best brisket in Texas.

I'm looking for the best chowder in New England,

the best tacos in San Diego.

So, when I come to Atlanta, Georgia,

I'm looking for the bomb biscuits.

And these biscuits are still a down home hit

since I found this joint back in 2015.

This is Buttermilk Kitchen.

[waiter] Chicken waffles up.

Buttermilk Kitchen is just the best place to come

for a unique Southern breakfast.

[waitress] Hash bowl with eggs.

You want to think you could cook like that.

It is delicious.

It's better than you could make at home.

[waiter] Grit bowl.

[man] Guy could not have made a better choice.

Basically, the food's divine.

[Guy] The chef behind the divine is Chef Suzanne Vizethann.

And this joint's all about scratch-made Southern staples.

We make our own buttermilk,

make our own butter...

-Okay. -...so...

You make your own butter also?

We do.

[producer] Camera rolls. Quiet please.

[Guy] All right, let's get an update.

I told you when I left,

things are gonna blow up.

-Yep, you did. -Right?

And I don't think you really were believing me

-at that point. -[Suzanne] I wasn't ready.

You kind of gave me a little...

-"Uh-huh." -Yeah.

Chicken biscuit.

I like the chicken biscuit.

That's my favorite.

Biscuit time.

[Suzanne] So, we're gonna start with

AP flour, sugar,

baking powder, salt.

Mix the dry ingredients.

Add the butter, the buttermilk.

Okay.

Are we just pinching them off on the side like this?

[Suzanne] Absolutely.

Oven, 350. About 30 minutes.

We brush them at the very end with melted butter.

Okay. What are we making next?

Red pepper jelly.

Roasted red peppers,

sugar...

Whoa! Ho, ho!

...apple cider vinegar,

then some butter.

And then we're gonna bring this to a boil.

We slowly add in the pectin.

-[Guy] Let it cool? -[Suzanne] Mmm-hmm.

All right. What are we making now?

Our sweet tea brine for our fried chicken.

It's gonna start off with sugar, salt,

and then we're gonna pour some hot water in,

garlic, black pepper, lemons.

Squeezing them?

[Suzanne] Just lightly.

[Guy] This brine goes for how long?

-Two days. -Wow!

[Suzanne] Bay leaves,

parsley and iced tea.

Now, we put our chicken into the brine.

And then what are we gonna batter this in?

Our day-old pancake batter.

I dig it.

[Suzanne] So, we dredge in the pancake first...

-[Guy] Mmm-hmm. -...and then in a flour dredge.

[Guy] Let that chicken cook through, nice and--

-[Suzanne] Low and slow. -[Guy] Yeah.

See, I like that.

[Suzanne] Here's our biscuit,

-the red pepper jelly... -[Guy] Mmm-hmm.

...and this is our chicken.

A little bit of parsley for garnish.

[Guy] Nothing wrong with that.

Now, that's a good bite.

Biscuit's spot on.

But, boy, the crunch on that chicken,

-that batter... -[Suzanne] Mmm-hmm.

Really tasty.

[Guy] A little jelly is beautiful.

I love the refined simplicity.

Thank you.

Guys, I got some biscuits for you here.

[woman] I love a chicken biscuit,

but one of my other favorites

is the smoked bacon meatloaf sandwich.

Smoked bacon meatloaf's in the window.

It's wonderful.

This is the most underrated menu item right now.

What is this monster?

[Suzanne] It is a smoked meatloaf sandwich.

Ground beef, chopped, smoked bacon inside,

and it's like you went to Umami Town.

We're first going to combine ground beef,

egg yolks, Worcestershire sauce,

ketchup, salt, pepper,

brown sugar, granulated onion and garlic,

thyme, Cayenne pepper, breadcrumbs,

-plenty of crumbled bacon... -[grunts]

...topped off with Italian parsley.

We'll mix it all together,

form it into a loaf pan

and smother it in ketchup.

Bake it off about 350.

About an hour.

We add our meatloaf to the grill

to crisp it up on each side.

And then on top,

you've got caramelized onions,

a special sauce,

and a potato bun.

[Guy] Delicious.

That has some real texture in it.

This has that tang,

like you really caramelized the ketchup

outside of the meatloaf.

Mmm-hmm.

Great with the onions.

So, you're not just biscuits and gravy.

-No, it's... exactly. -[Guy] Outstanding.

[chef] Meatloaf sandwich is ready.

The meatloaf is just fantastic.

I like it because of the caramelized onions

and the special sauce.

It complements the meatloaf perfectly.

[woman 2] This sandwich is big,

and you've got to come with an appetite.

[chef] Come on, guys. Pick up. We're busy.

So, tell me what you've been doing.

Give me some update.

We took over the building behind us,

so we're going to do an event space back there.

They have redone a lot in here.

This is my one-stop shop.

[Guy] So, here's the deal.

You guys wanna see what else she's got up her sleeve?

We're hanging out at the Buttermilk Kitchen

in Atlanta, Georgia.

Coming up,

I hear, is off the hook.

[chef] Gluten-free banana bread

with chocolate, ready.

That is very decadent.

Everything smothered in chocolate.

Be right back.

Welcome back, we're at Buttermilk Kitchen

in Atlanta, Georgia.

I know that you know who she is. It's Suzanne,

she's the chef, and, uh, well...

you know that she's super popular and famous.

Yeah, I'm just standing over here

watching the pole.

Go ahead.

There's no more pole. I don't know if you remember...

-I remember the pole. -...the pole on the line.

-I remember the pole. -[Suzanne] We took it down.

-[Guy] Did you? -[Suzanne] Yeah.

Here is your smoked bacon

-meatloaf sandwich. -[woman 3] Thank you.

She is phenomenal cook.

There's nothing else in Atlanta like it.

[chef] French Toast up.

Good Southern food meets Southern hospitality.

We love it.

[chef] Hash bowl in the window.

There was something about your style,

your attitude,

the style of food,

the following you already had.

You can go anywhere you want with this.

And...

Business has been amazing.

Ever since.

I love it.

[waitress] Lox plate.

What are we making now?

Our lox plate.

So, this is the cure that we make,

and we're gonna put this on top of our fish.

What kind of fish?

We use a salmon trout.

Salmon trout?

-Yes. -Okay.

[Suzanne] We're using shredded red beets,

sugar, salt.

We're gonna mix them together.

Salt's gonna pull out some moisture.

What are the beets gonna do?

The beets are just there for color.

[Guy] Okay, let's see it.

Black pepper,

and then fresh dill,

and here's the cure we made.

We just put it right on top of the fish.

[Guy] And now we're gonna wrap it up.

And then, this just goes straight into the walk-in.

-[Guy] Got it. -[Suzanne] Four days.

Remove it and slice the fish,

and that goes right on the plate.

Just like that.

I will tell you right off the bat,

the color is outrageous.

It really looks dynamite.

Nice,

light,

rich,

flavorful.

Thank you.

The lox plate is something

that we've had on the menu since day one,

and I'm really glad Guy got to try it.

[Guy] All right. What else did you make me?

-[Suzanne] Banana bread. -Uh-huh.

It's gluten free.

Gluten free?

What is the flour that's being used?

[Suzanne] It's almond flour,

and then, like, a gluten-free flour mix.

Baking soda, baking powder,

salt, some raw sugar.

Roast off the bananas,

and then we'll combine that with eggs,

coconut oil,

and some vanilla yogurt.

And then we'll mix that into all of our dry ingredients,

and then pour that into mini loaf tins,

and bake it off at 350 for about 15 to 20 minutes.

It's espresso chocolate ganache.

We make our ganache

by first heating almond milk with espresso.

We'll let that simmer about five to six minutes,

strain it,

add in our chocolate chips,

and melt that all together.

[Guy] And it's not over bananaed.

-You know what I'm saying? -[Suzanne] Yeah.

And I don't like when they put nuts in it.

I like putting the nuts on top.

You're really getting the crunchification,

but what you're really getting

is how nice and light and airy it is.

It's delicious.

I'm glad you liked it.

[waitress] Banana bread loaf.

[man 1] You get all the banana flavor.

It's, uh, delicious,

and everything smothered in chocolate.

[man 2] You have the richness of the chocolate

with the kick of the espresso.

It's perfect.

Very decadent.

That is my favorite.

[Suzanne] Smoked bacon meatloaf sandwich.

-[woman 1] Thank you. -Enjoy.

The madam of all brunches.

Always good to see you too.

You, too.

The real deal.

Coming up in Arizona...

You can fill up on gas,

you can fill up on barbecue.

...a pit-stop with a purpose.

Mmm. Nice job, Doctor.

I like the way he operates.

[Kipp] Brisket sandwich is up.

[Guy] Back in 2014,

on a trip to Arizona,

I made a pit-stop in north Scottsdale

to fuel up.

I'm at a gas station,

and not just any gas station,

they also have a car wash,

a phenomenal gift shop.

and restaurant.

And not just any restaurant,

one that is serving up, from what I hear,

competition style barbecue.

And they're still dishing out bomb barbecue.

Plus a ton more.

And a few years ago, they changed their name.

Now, Tom's Thumb is just The Thumb.

Oklahoma burger.

[woman] The way I found out about The Thumb

was watching Guy on TV.

I've been coming ever since.

[waitress] Here is that Cuban.

Everything here is just fantastic.

All the meats, all the sides.

[Guy] That all started with Kipp Lassetter

who created this mini empire in 2012,

and enlisted plenty of subjects

to help keep it running.

What a joint!

A gas station, a car wash.

a coffee shop, a wine shop,

a restaurant,

a gift emporium?

[Kipp] Nothing tells you you love her

like a gift from a gas station.

I got one rib plate.

[man] It's a one-stop shop.

You can fill up on gas, you can fill up on barbecue.

[Kipp] The brisket sandwich is up.

I've had the brisket sandwich,

and it's amazing.

What are we gonna make?

Well, we're gonna make the rub first.

-[Guy] For the? -[Kipp] Brisket.

And we're gonna start with brown sugar.

[Guy] Oh, my goodness.

[Kipp] Paprika,

kosher salt...

That much red chili flake?

[Kipp] Absolutely.

I've made a lot of rubs.

That's more chili flake than I've ever seen go in a rub.

[Kipp] Cumin powder,

granulated garlic,

cayenne pepper,

black pepper.

We mix it all together.

-You done weeding out the lumps? -Yeah.

-Yeah. Yeah, we are. -Okay.

All right, so we've got some brisket.

Trim the fat.

-[Guy] Let me jump in here. -Okay, you do it.

How did you get into this business?

Well, I was such a bad doctor.

-The community-- -You're a doctor?

-I am. -[laughs]

This story gets better.

[Kipp] Now, we'll rub the brisket.

[Kipp] We wrap it and let it sit overnight.

[Guy] How long does it smoke?

About 12 hours.

All right.

Texas toast, aioli,

then we put some good old brisket on this.

And then we put some pickles,

onions,

and we just simply put this on top,

wrap it up,

smash it down so it all fits...

[laughs]

And that's all she wrote.

[Kipp] Absolutely.

And what barbecue sauce is this?

[Kipp] That is Kansas City.

[Guy] Okay.

I've had a few brisket sandwiches in my day.

That's the real deal.

Nice job, Doctor.

-Yes, sir. -I like the way he operates.

The sliced brisket sandwich

is still one of our most popular dishes.

[Aaron] I'm eating the brisket.

It's so good.

Everything about this place is great.

Can I get a five-bone rib plate?

Kipp has definitely taught everybody

his way of doing things.

That's why everything runs so smooth

and everything's good and tasty.

We've got a really good team of folks here.

We got one pork Hangover for Guy.

Favorite dish would probably be the Hangover.

It has the pork with French fries

and the egg placed on top.

Well, the Hangover is geared to cure a hangover.

First, we have to put the rub on our pork,

Garlic powder, onion powder, black pepper, kosher salt,

cayenne pepper, paprika,

chili powder, brown sugar.

Now, we marry the ingredients.

We have mustard on this pork butt

to make sure that our rub sticks into it.

This is ready to go into the smoker at 225.

We get our pork going on the flattop,

Pico,

get our fries,

our salt flour...

cheese,

pork,

sunny side up egg.

Sour cream goes on top with bacon.

Hangover done.

Hangover with pork.

Between the french fries,

the cheese sauce,

pulled pork, which I love,

delicious.

[Logan] One Cuban sandwich for Guy.

[man 2] They have the pulled pork sandwich.

They have a Cuban, which is amazing.

[chef] The pigs and grits is up.

When Guy was here last time,

he got the pigs and the grits,

which I love, too.

I'm a big grit guy.

My mom's from North Carolina,

so, I just wanted to let you know.

-What part? -The whole...

My whole mom.

[Kipp] Deep fry some good pork.

Just pulled out of the smoker.

So, we're gonna put some beautiful grits there.

Beautiful pork.

[Guy] Nice and moist.

And then we put some Kansas City barbecue sauce,

cheddar, mozzarella and menonita...

[Guy] Wait.

[Kipp] Put this in the salamander.

Let that cheese get a good little melt on it.

[Guy] Okay.

[Kipp] We add jalapeno bacon bits,

chopped chives here.

[Guy] This is at a gas station, ladies and gentlemen,

in case anybody is just tuning in right now.

Good texture in the grits.

Got a little...

southern grits soufflé going here.

Yes, sir.

Well done, man.

We've got one rib plate for the Triple-D Nation.

Everyone kind of has their personal favorites

when it comes to barbecue.

[man 2] The ribs at the thumb are to die for.

Thick and, you know, they're smoked,

and the barbecue sauce is amazing.

The ribs start with a good rub.

[Logan] Garlic powder,

cumin,

chili flakes,

onion powder,

white pepper,

black pepper,

celery salt,

kosher salt.

And we marry our ingredients.

Yeah, the pork ribs have already been rubbed in mustard.

I put a rub on both sides,

and then into the smoker at 225 for five hours.

We're going to cut them and glaze.

Molasses,

mustard,

house barbecue sauce,

honey, cayenne, kosher salt.

Glaze on top.

Up in the sally.

[waitress] And here's your rib plate.

The ribs here are just spectacular.

The quality of the meat, the smoky flavor.

[Kipp] Tom's Brisket Stack.

You're pretty laid back.

For a guy that's running an empire,

this is pretty...

Well, we've got a lot going on,

but you've got to stay calm.

[woman] After Triple-D,

the line would be out the door.

We definitely added a lot more seating.

And the Oklahoma Burger with onion rings.

We're very proud of...

the Grand Canyon here in Arizona,

but, boy, we are really proud of The Thumb.

Come fill up and get gas.

-Brother, nice job. -All right.

-Thank you. -Really nice job.

Up next in Fort Worth, Texas.

This is a typical Texas meal.

[Guy] A barbecue and steak joint...

[whistles]

...built for the big screen.

I'll be the culinary gangster here

and you're the outlaw chef.

There's a movie coming to your neighborhood soon.

Chicken fried steak all along the window.

On Diners, Drive-Ins and Dives,

we've been all over the country.

We've met all kinds of chefs.

I've met diner chefs,

culinary trained chefs.

We've even met self-taught chefs.

But back in 2009,

I met this cowboy chef.

[war cry]

[Guy] I'll tell you what,

you never know who is gonna saddle up to this joint.

Very good. A little spicy.

[Guy] These days, things are really heating up

with two locations.

But they're sticking to their chuck wagon roots.

Here at Fred's Texas in Fort Worth.

Tinga tacos for the patio, window.

[woman] I saw Fred's on Triple-D

and I've been coming here ever since.

Texas Red Chili.

It's not just bar food,

it's great options.

People are coming in here with cowboy hats, cowboy boots,

ordering burgers, chicken fried steaks.

[Guy] Fitting food,

coming from chef and co-owner Terry Chandler,

who brought some serious cowboy credit to the menu.

Is it primarily Texas style food?

[Terry] Chuck wagon style food.

Chuck wagon style?

Yes, sir.

[Guy] But these days, his partner,

co-owner, Quincy Wallace,

has taken the reins.

Got a nacho.

Quincy does it right.

I got those two green chilies coming up.

[Guy] What are you having?

[woman] Lamb stew.

When Guy was here last time,

we did the green chili lamb stew.

So, these are Hatch chilies.

We're gonna roast them in a salamander up here.

And so you're just gonna dry roast these in there for?

[Terry] Just whenever you hear 'em pop and blister,

and then I'm gonna flip them over.

So, while that's doing, we get started?

Yes, sir.

This is my cast iron chili pot.

[Guy whistles]

[Terry] We're going to render some bacon in here.

Let that render down a minute,

get a little grease going.

I'm gonna go ahead and throw the onions in now.

Let them clarify a little bit.

Put a little minced garlic in there.

Let it get hot.

We don't want it to burn, make it bitter.

You sound like a Food Network chef there, buddy.

[Terry] Now, we're gonna put the lamb in to brown.

[Guy] We got enough residual oil in there now.

[Terry] Yes, sir.

My friends just call me Guy.

Wow, look at that. It smells great already.

And you put a little crust on this lamb.

Yes, sir.

[Terry] I'm gonna salt and pepper it now.

Now, I've got a little ground cumin

-I'm gonna put in there. -[Guy] A little cumin?

How are those chilies looking?

[Terry] Those are perfect.

[Guy] Now, we'll let them cool down a little bit.

pop them in the food processor,

-puree 'em. -[Terry] Yes, sir.

Strain it through the strainer.

Get all the seeds and the skins out.

I like the way this is going.

[Terry] Now, we add the potatoes.

I like to have my potatoes a little bit al dente.

I don't like them mushy.

You got a chuck wagon cook here in Texas

using the word "al dente" to describe his potatoes.

Crazy.

Chuck wagon crazy.

So, is this bad boy ready?

[Terry] That's done.

[Guy] Serve me up, Hoss.

[Terry] There you go.

Hmm. I like the flavor.

And this is your recipe?

[Terry] Yes, sir.

-My recipe right there. -You say, "Yes, sir" one more time,

and I'll put your head in that chili.

The lamb stew...

it's still a big hit today.

What else have you guys had here?

[man] Chicken fried steak sandwich.

-It does it? -Yes.

[waiter] Chicken fried steak all along the window.

[woman] It's wonderful.

The crust on this,

the sourdough, is amazing.

Start off by making the dry dredge.

All-purpose flour.

Salt, pepper, garlic.

Okay, we got all that mixed together.

What we have here is, uh, upper two thirds choice

inside round.

Got to have good beef in Texas.

This is our sourdough starter,

and that is an old chuck wagon recipe.

Now, we'll take this to the fryer

and make it golden brown.

What we have here is our green beans,

mashed potatoes,

and then we'll add classic white gravy.

We start with our half butter, half bacon grease,

milk, pepper and your salt.

Keep whisking this until it sticks to the whisk,

and then you know it's done.

Plenty of gravy there.

This is a poblano pepper.

We're just gonna take pepper jack cheese,

and then we'll steam that bad boy.

We'll put that right here.

We'll add pico and our guacamole.

That's our outlaw chicken fried steak.

[waitress] Chicken fried steak outlaw for ya.

Battered very well, very meaty.

The gravy is spot on.

[man] You've got the poblano pepper on this

with the salsa guacamole.

This is a typical Texas meal.

Bolo down yet?

[chef] Putting them down right now.

I love coming to Fred's.

One of my favorite burgers is the Bolo burger.

[chef] Bolo burger, table six.

[woman] The baloney, the barbecue sauce.

Let's make our Bolo burger.

A liberal amount of butter on this bun.

Get a sear on it.

This is our 80-20 Angus chuck.

And salt and pepper.

And then, now, let's get our baloney down.

We get ten pound logs of baloney.

We season it with our heifer dust.

And that is chili,

black pepper, cumino,

salt, garlic.

And then we smoke it for six hours.

Let's put a little bit of barbecue sauce,

barbecue base,

molasses,

chili powder,

black pepper,

white sugar,

vinegar, lemon juice,

salt, cayenne pepper for heat,

and garlic.

Flip the burger and add some cheese to it.

We've got mustard,

mayonnaise on the top bun.

That burger looks cooked.

Meat and cheese,

baloney,

crispy fried onion strings.

It's the same sourdough starter

that we use for the chicken fried steak.

These are just a little bit fried.

And then the top bun.

And that is our Bolo burger.

-And there's your Bolo burger. -[man 2] Thank you.

The baloney, it's got a crust on it.

Adds tons of flavor to it.

It's my favorite burger in the world.

[Guy] You don't have a ton of seats,

you guys are already busy as all get out,

and then you also make specials?

Yeah.

Two years after Guy visited,

we were able to open up this second location.

Now, we've got more room for everybody to come always.

Does it say "Outlaw Chef"?

[Terry] That it does.

So, I'll be the culinary gangster

and you're the outlaw chef.

There's a movie coming to your neighborhood soon.

Can I get a Hangover with sweet potato fries

and pulled pork for the Triple-D Nation?

Flipping burgers.

Got a hash bowl working hard.

I'll tell you, it's a long and winding journey,

hitting up all the old Triple-D joints.

[waiter] Bolo burger on the window.

Sold.

Wow.

And I'm enjoying every stop along the way.

All right, gentlemen, here we go.

Here is that chicken fried steak outlaw.

That's bigger than my head.

And your gripple.

Can I get you anything else?

[Guy] But buckle up,

because there are plenty more miles to drive.

We're sharing this?

Oh, I just cut it off, a piece--

We ain't sharing, I'm giving it to you.

[Terry] Here, you gotta try some of this.

[screams and laughs]