All language subtitles for Diners.Drive-Ins.and.Dives.S49E07.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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]