All language subtitles for Diners.Drive-Ins.and.Dives.S50E05.1080p.WEB.h264-FREQUENCY[EZTVx.to]

I'm Guy Fieri.

We're rolling out looking for
America's greatest...

[all] Diners,
drive-ins and dives!

[all cheering]

-[Guy] This trip...
-[both roar]

[Guy] We're going from
Vietnamese...

That I'm excited for.

To vegan.

Let's party.

With plenty of meat
in between.

That's how thick
you slice it.

That is a portion.

That means Asian inspiration
in Minnesota.

-Dip, dunk.
-Nice.

[Guy] Meatless masterpieces
in Montana.

This is some
next level cookery.

And a Texas take
on barbecue...

Get some of this,
the magic food duct tape.

...smoked and stacked
on the Jersey shore.

In the Flavortown
dictionary under "absurd",

there's a picture
of that sandwich.

That's all right here,
right now on Triple D.

[theme music playing]

Hunter, we're here.
This is Point Pleasant Beach.

I thought we were going
to the beach and having
barbecue there.

No, I said,
"We're going to a place

in Point, Pleasant Beach
to get some barbecue."

And this is it.

-So I don't need my swimsuit?
-Or your water wings.

This is Jersey Shore barbecue.

[Hunter] I don't use
water wings.

We got our smoked corned beef.

This is just outstanding,
over the top.

Like a gourmet meal,
barbecue style.

Picking up a Big Country.

There are
lots of barbecue places,
but not like here.

[woman] Doug has mastered
the art of barbecue.

That's a big title.

And it's a level
owner Doug Walsh
and his wife, Dana

have climbed to since
I first met them in 2010

while visiting
another Triple D joint.

So, Tenth Avenue Burrito
was this joint we shot.

You saw my pit in the back.

So, I came over and asked
to look at the smoker.

[Doug] You had
a slice of brisket
and you said,

"Why aren't we filming you?"

-Wow.
-And I said, "Because
we've only been in business

for three months."
At that point, you said,
"Cool. We'll be back."

-And where did you learn
to barbecue?
-I learned in Texas.

I was in technology.
I fell in love
with the cuisine.

-So, technology and barbecue.
-[Guy] What are we making
today?

[Doug] Smoked corned beef
Texas Reuben.

I've never seen that in Texas.

That is a little taste
of Jersey.

[server] Texas style Reuben.

It has creamy coleslaw
and Russian dressing
instead of sauerkraut.

The way he smokes it,
it's just second to none.

-What are we into first?
-Brining our corned beef.

Start with water,
trimmed down brisket,

brown sugar,
Himalayan pink salt,

-black peppercorns.
-[Guy] A lot of it.

-Mustard seeds.
-Mustard seeds and bay leaf.

-[Guy] And how long are we
letting this brine?
-[Doug] For 16 days.

[Guy] Nice.

So we have an air dried
corned beef.

Stout beer,
pickling seasoning.

[Guy] Why don't you add
some garlic?

[Doug] Finish it with onions.

In a very interesting category
of corned beef.

It absolutely is.

Cover it with foil,
poke holes in the top of this.

How long is it gonna go,
at what temp?

-[Doug] 225
for 16 to 18 hours.
-[Hunter] Wow.

[Doug] So,
now we're gonna make
the brine for our pickles.

-White vinegar.
We're doing hot brine.
-Got it.

What's the difference
between hot brine
and cold brine?

-It expedites the process.
-Yeah.

Cider vinegar and water.

Fresh jalapenos,
black peppercorns,

mustard seed
and then salt and pepper.

- Bring to a boil.
-[Guy] About 15 minutes
steeping.

[Doug] Pour the pickle brine
over the curvy cucumbers.

-And how long
will these brine?
-[Doug] Five days.

So, now we're going to be
making our Russian dressing.

We start with
our house brined pickles
and jalapenos.

Sriracha sauce,
mayonnaise, salt, pepper.

Blend and it's ready to go.

You can put that on bad food
and it would taste good.

-Yeah, it's really good.
That's--
-That's like

the duct tape of food.

[Doug] We have a local bakery.

They make
a Pullman Rye for us.

We do a thickness almost like
a Texas style toast.

-[Guy] So, butter that
on the flat top.
-[Doug] Actually on the grill.

-That's good caraway in there.
-[Hunter] Mm!

-Great chew, great crumb.
You can smell it.
-No.

-I've tried--
-Every year for 27 years,

you've smashed my face
in a cake,

saying "Smell this cake."

-[Guy] You either trust me
or you don't.
-Just get it over with.

-Smell.
-Smells great. [chuckles]

Where's that father-son
trust at?

-[Doug] Take the corned beef.
-[Hunter] Look at the color.

[Guy] That's how thick
you slice it.

That is a portion.

So you're just putting
a final little sear on this.

[Doug] Add coleslaw.
Pepper jack cheese.

Add a little steam.

We take
our spicy Russian dressing.

[Hunter] That looks so good.

In the Flavortown
dictionary under "absurd",

there's a picture
of that sandwich.

-[Hunter] Huge.
-[Guy] That's bigger
than your head.

Go ahead and eat it
because I know you want to.

So the corned beef
is not corned beef.

-It's cracked beef.
-[laughs]

-[Doug] It's got moisture.
-[Guy] That little kiss

- of the smoke...
-[Doug] Mm-hmm.

[Hunter] I love
the thick bread.

It saves the sandwich
from getting soggy on you.

[Guy] That's a monster rye.

-And rye not?
-Right?

-Thank you.
-Wow.

This needs to be bottled
and sold for sure.

You need to have
a commercial with it.

Is your food not that great?

Get some of this,
the magic food duct tape.

I'd put it on dinner mints.

I'd come buy this sandwich
in a heartbeat.

-Wow.
-Thank you.

[man] Corned beef.

This is the juiciest,
the best I've had anywhere.

The sauce on it is to die for.

It's the innovation
that Doug puts in.

I'll tell you, I've been
on the barbecue train
with Doug

for 20 years.
We were in Arkansas,

we were in Texas,
we were in Carolina,
and he's taken it all

-and made... Yeah.
-Make it into his own.

So the menu is eclectic,
but it's really, really good.

We do breakfast a lot,
steak and eggs.

They have cornbread pancakes.

You can get wings
and pizzas, sandwiches.

[Doug] Cold chicken Rodrigo
with collard greens.

The Rodrigo chicken sandwich
is really excellent.

The chicken's always
nicely smoked.

It's one of the better
chicken sandwiches around.

-What's up next?
-Chicken Rodrigo.

We're gonna start by brining
the chicken.

Mustard seed, salt,

black peppercorn, brown sugar,

-and some bay leaf,
and then water.
-And some bay leaf.

Our chicken
is brined overnight.

Season it with salt and pepper

and smoke it for two
to two and a half hours.

-At, what temp?
-[Doug] 22.

-[Guy] All right, chef.
-So we're gonna cure
our pork belly.

This goes
in our collard greens.

[Hunter] We like
collard greens.

We take a fresh belly,
we take the rind off,

-hit it with salt.
-[Guy] Himalayan salt,
not pink salt.

[Doug] That is correct,
and brown sugar.

So how long are we gonna
let this dry brine?

Just about 10 days.
We flip it every morning,

and then we'll hit it
with some salt
and black pepper.

- It's now ready
for the smoker.
-[Guy] Got it.

[Doug] We're gonna do a quick,
fine dice.

-Why don't you try some chef?
-Man, that's delicious.

-[Doug] Diced onions,
chopped garlic.
-[Guy] Little S and P.

-Dump these.
-[Guy] Washed, chopped greens.

And some liquid.

[Doug] Finish it with those
pork bones.

These are gonna cook
for two and a half hours.

I love the way this is going.
I'm excited.

So we're gonna assemble
our smoked pulled
chicken Rodrigo's sandwiches.

We're gonna start
with our butter-toasted
brioche roll.

-[Hunter] Very nice.
-We pulled this to order.

[Guy] So it's not drying out.

-[Doug] That's correct.
-[Guy] That's impressive.

Chipotle Mayo, collard greens,
pickled onions,

Delicious.
That chicken isn't just
regular seasoned chicken.

-That's correct.
-It's a two day brine.

[Hunter] And you get the smoke
coming through.

-Amazing sandwich.
-Then...

The bun's outrageous.

The greens,
that's the apex, baby.

-They're tender.
-Still got a little bite
to it.

It reminds me of like,
the leftovers on Thanksgiving.

When you make
it with the the mayonnaise

and the turkey,
it's just simple,
but it's just delicious.

[Guy] All that flavor
is there.

-Well done.
-Nice.

A Rodrigo pulled chicken
sandwich.

The chicken is moist
and tender.
Can't beat it.

[woman] These greens
are outstanding.

They'll get you
to eat your veggies,
that's for sure.

Can you grab a rack of ribs
off the smoker?

Just, you know,
perfect barbecue spot.

I wouldn't expect
that everything

that you're doing on the menu
would be as cheffed as it is.

And everything's house-made.
Very impressive.

[Guy] And you're humble
about it, man.

-Thank you, Chef.
-Congrats.

-Thank you.
-Awesome, dude.

[Guy] Up next,
the Southeast Asian
flavor fest in Minneapolis...

The flavors are like monster.

...with Balinese bird.

-Come on down,
try the chicken.
-[woman laughing]

[Guy] A Vietnamese crepe.

Mm hmm.

And plenty of personality.

-You have a good time.
-Yeah, you will enjoy
yourself.

I love these old neighborhoods
in big cities.

You've got a great restaurant
right in the middle
of all these houses.

I'm here on the northeast
side of Minneapolis,

a few miles away
from the university,

to check out a restaurant
where this husband
and wife team

first started out
with a restaurant
doing arepas.

Her family's from Vietnam.

So she did a tour
of Southeast Asia,

and came back and said,
"Wait a second.
I love all those flavors.

We need
that kind of restaurant."
And that's what you get.

This is Hai Hai.

Beef Rendang,
going to table 15.

Anything coming out
of that kitchen is fantastic.

You're transported away
to Southeast Asia.

Coconut shrimp toast.

It's got unique flavors
that you can't really
find at a lot of places.

[Guy] But chef and owner
Christina Nguyen
and her husband, Birk

found them
while traveling the world
before putting it all together

in this neighborhood spot.

We went to Southeast Asia
and we just got to eat
so much delicious food.

-Are you a cook at all?
-I run, like, the bar program.

[Guy] I can tell the flavors
that she's talking about
are, like, monster.

They're seven-feet tall,
even though I'm only five.

-Thank you.
That was my point exactly.
-[laughs]

Balinese chicken thigh.

I love the Balinese
chicken here.

You get the cream.
You get the rice.

The chicken and the greens.
They're delicious.

-So we're making
Balinese chicken thigh.
-Okay.

[Christina]
We just brine the chicken.

We're gonna add sugar and salt
to our water and whisk it up.

Pour that over the chicken
and put it in the walk-in
overnight.

What is this now?
This is going to be
our marinade.

[Christina] Yes. Lemongrass.
Ginger. Shallots.

-Lots of garlic.
-[Christina] Fresh turmeric.

-Lots of color off that.
-Yeah.

Sugar. Fresh macroot
lime leaves.

Coconut oil.

-Rubber spat. Yeah.
-My hand is a rubber spat.

Mix this all together.

Then we let it hang out
in marinade for a while.

-Come on down.
Try the chicken.
-[laughs]

[Guy] And this is gonna go
from there to the grill.
What are we gonna do next?

Crispy chicken skins
as a garnish.

-Nice little continents
on our map here.
-Okay.

[Christina] Season them
with some kosher salt.

Cover this
with parchment paper.

And lay another one
on top of it
so it doesn't curl.

Yeah. Put it in here
for about two hours at 300
till they're nice and crispy.

-What else is on the menu?
-[Christina] We're gonna make
some coconut cream sauce.

-Coconut cream, lemongrass
that we've already...
-[Guy] Beat a little bit.

Smashed garlic. Ginger.

-Turmeric. Shallots.
-[Guy] Turmeric.

Lime leaves,
powdered turmeric,
salt and sugar.

We're gonna let it boil
for an hour, and strain it.

And we'll tighten it up
with a slurry.

-Exactly.
-[Guy] Got it.

We're gonna make
a little salad.

-Kale, julienne.
-Salt and sugar.

It's like, "Grr,"
knead at it like a cat.

-She's fool crazy.
-[laughs]

[Guy] Mung bean sprouts go in.

We're gonna make a little
dressing to go with it.

-Melted coconut oil.
-Coconut.

Center of the lemongrass.

Little Thai chili in there.

-Lime leaves.
-Lime juice.

[Guy] So all that's done.

We're making
one more spicy condiment.

Oil. Thai chili.

Coconut oil and then
some fried shallots. Salt.

So we're gonna plate
our Balinese chicken.

Coconut rice,
kale bean sprout salad.

That I'm excited for.

[Christina]
Infused coconut cream.

Chicken. Finishing salt.

Fried shallot sambal.

-Slather that on.
-Slather.

Lime leaf.

Crispy chicken skin,

-[laughs]
-The way I intended
to try this

was in the good, old-fashioned
barbarian manner.
Perfect. I like it.

-Perfect. I like it.
-Mmm.

Wow, that's a lot of flavor.

The chicken is so juicy
and so flavorful.

-I love this cold salad.
-[Christina] Awesome.

Simple, subtle, crunchy.

The coconut cream
is great. Dynamite.

Chicken is on the turn.

The crispy chicken skin
has just got a ton
of flavor in it.

It's got a little bit
of kick to it,

but the coconut cream
kind of helps to balance out
that spiciness.

Cheers.

To know that you're in
just a great restaurant
and a great neighborhood.

There's plants galore.

And it's super lively.

Even in wintertime,

kinda gives us
a little bit of summer.

[man] As if we're on
a cruise somewhere,

and we got off the ship
and got on the island.

Now take me to something
more traditional.

I'm gonna bring you over.
Don't tell anybody.

Let them be in suspense.

I'm gonna finish this.
I'll see you in a bit.

We don't have to do it.

-There was a wink in there.
-There's a ...

-[laughs]
-That's something new
that we haven't seen.

From all the body moving
shoulder shakes,

hand gestures, growling,

-a little wink
you got in there, too?
-[laughs]

Welcome back to Hai Hai.

Chef Christina here.
We're in Minneapolis.

Being Vietnamese,
you were brought up

with all kinds
of great flavors.

Is this something
that Minneapolis
is ready to handle?

They have been ready.

Nice sticky rice for you.

[man] In Minneapolis,
the twin cities,

we have a lot of different
Southeast Asian foods here,

and I would definitely say
Hai Hai stands out
as the best among those.

[Christina] Vietnamese crepe
going to bar 12.

[woman] The Vietnamese crepe
is almost like

if a crepe and a taco
were combined with shrimp
and pork belly.

Just a lovely combination
of flavors.

-Your mom would make this.
-[Christina] Yeah.

We're gonna start
prepping our crepe batter
with some water.

Coconut milk. Rice flour.

A boatload of cornstarch
makes it really crispy.

-Turmeric for some color
and a touch of salt.
-Okay.

[Christina] Let it rest
overnight.

The way we do pork belly
is a little different.

-[laughs]
-Well, let's do
some pork belly.

Cover up these bellies
with some water.

Onion. Ginger,

Garlic. Lemongrass.

-Smashy, smashy.
-Our parchment paper.

[Guy] You do the plastic
and the foil in the oven.
How long?

[Christina] Three hours
at 325.

-[Guy] When it comes out...
-[Christina] We're gonna
let it cool.

Finish in the fryer.

Okay, Nuoc cham.

-The Vietnamese sauce
that goes on everything
-[Guy] This is it. Yeah.

-[Christina] Some hot water.
Sugar. Lime juice.
-[Guy] Lime juice.

And then you just dump
a bunch of fish sauce.

Garlic. Thai chillis.

I'm gonna touch your eyeball.
Just kidding.

You threatened to burn me
with a chili eye finger

-and then a "ha, ha, ha."
-[laughs]

-[Guy] The Nuoc cham is done.
-Crepe time.

Our hot pan here.
Crepe batter.

Swirl that around
a little bit.

Then in the meantime,
we're gonna cook the filling.

Onions and scallions.
Bean sprouts.

Throw some shrimp on that.

Just keep moving
that oil around that.

[Christina] To get nice
and crispy.

Shrimpies in there.

What is this shrimpy thing?
Because they're adorable.

Pork belly.

What is this?
The lumberjack crepe?

[Christina] A little bit over.
Looking nice and crispy.

Our Nuoc cham. Spicy sambal.

Lettuce. Basil.

Mint. Some cilantro.

Make a little
lettuce wrap thing
out of it.

-And then dip it.
-[Guy] Dip. Dunk.

Nice.

Mmm. Mmm.

The crepe is tender.

You get this little
crunchy surprise inside.

A little bit of the spice.
Nuoc cham in there.

Mmm-hmm.

They're herbaceous. The salty.

The sweet. The heat.

The interactive eating.

-So what I love,
this is all scratch made.
-Oh, yeah.

Short of you
catching the shrimp
in Lake Minnetonka.

-[laughs]
-It's delicious.

Putting the shrimp
on the crepe.

You get all the fresh herbs.

You get the brightness
from the fish sauce
and sambal.

-It's super tasty.
-Order up.

I would say Hai Hai
is the best food
in Minneapolis.

Find your way. It's worth it.

What a blast. You're looking
for a good time,
you'll find it.

And if you're not
looking for a good time,
we'll make you take it.

We'll make you have
a good time.

[Guy] Yeah, you will
enjoy yourself.

-Grrr.
-Grrr.

-There you go.
Watch out for this one.
-[laughs]

Coming up. Boom!

It's meat-free magic
in Missoula, Montana.
Is that hocus pocus?

Summoning the savory.

You just turbocharged
avocado toast?

And the sweet.

There's absolutely no way
that's gluten free
and vegan.

-You're a sorceress.
-[chuckles]

So I'm here
in the university district
or the UD

of University of Montana
in Missoula.

Now, if you went to school
here in the 70s and 80s,

this place I'm gonna check out
was called
Freddy's Feed and Read.

Feed and read.
You can't beat the name.

Anyhow. Now it's
a husband and wife team

that are doing
the scratch-made
bakery and cafe.

And by the way, did I mention
that they're vegan
and gluten free?

This is the Tandem
Bakery and Cafe.

[woman 1] Vegan bacon,
egg and cheese up.

I love the food here,
and I'm not a vegan.

[woman 2] This French toast
is ready to go.

The food is delicious, fresh.

People don't miss the meat.

[waiter] Your crispy
tofu sandwich.

I come to Missoula, Montana.

You're gonna tell me
that we're gonna have
a vegan bakery cafe.

Then on top of it,
it's gonna be gluten free.

It's crazy, but I mean,
they started out

with just breads and donuts
and grocery stores.

[Guy] And it was those donuts
that first pulled husband
and wife duo

Beth Gerline and David Tyson
into the bakery.

Then the restaurant business.

There was one night
where we were looking
for a donut,

and there was no donut shop
in town.

Much less a vegan one.

So we kind of decided
to take the plunge.

[Guy] Figured out how
to make donuts.

-What is the menu now?
We make vegan pastries.
-[Beth] Mmm-hmm.

And we also have savory.

[Beth] I've got one
loaded avocado toast up.

The avocado toast
is this perfectly toasted
piece of bread.

Pickled onions. Pepitas.

Chili crisp. It's perfect.

-This is to make
the wet bread.
-The multigrain bread.

We're gonna make
an egg substitute.

This is flax meal.

Some warm water
and it'll give us
a little gelatinous.

-It's a great amalgamator.
A binder.
-It's a good binder, yeah.

I tried to show off
with amalgamator.

-Whoa.
-Yeah.

White rice flour.
Brown rice flour.

-Tapioca starch.
-[Guy] Okay.

Sorghum flour. Cornmeal.

So now we're gonna
add the flax.

So this is psyllium husk.

It also gets gelatinous.

-Does this mean gelatinous?
-Vegan sign.

-[Guy] There you go.
-Yeah. Coconut milk powder.

Millet seed. Baking powder.

-Yeast.
-[Guy] Salt.

[Beth] Olive oil. Agave.

-We add warm water.
-This will mix just to where
it's combined.

[Beth] Put it in the low pan.

-[Guy] At what temperature
are we baking at?
-Three seventy five.

Forty minutes.
Halfway through the bake,
we'll tint it with foil

-so that... Yeah.
-[Guy] We don't dry out.

-We are gonna pickle
some red onions, yeah.
-Yeah.

We have water in the pot.
It's already warm.

Add the white vinegar.

Sugar. Salt.

-Mitts.
-Mitts. I'm gonna
grab some mitts.

We call them touchdown.

-Pour this over the garlic
and some thinly-sliced onions.
-[Beth] Yep.

Put them right
into an ice bath.

We don't wanna
get into the point
of having them turn into mush.

-Yeah, we're not, like,
cooking them.
-Cook them.

You have a lot
of body language.

-You really get down with it.
-[laughs] Yeah.

We're gonna make
the chili crisp.

Dried chilies. Sesame seeds.

Garlic powder. Onion powder.

Canola Oil. Sesame Oil.

I let this get bubbling hot.

-Turn off the heat.
-Okay.

-[Beth] And then we'll add
the sugar. Salt.
-[Guy] Okay.

Time for pepitas.

[Beth] Just a little bit
of olive oil.

-There we go. Boom!
-And salt.

Onto a sheet pan.

Into the oven.
Three twenty five.

-We're pretty much
ready to go.
-I'm hungry.

-Look at that.
-[Beth] Yeah.

[sniffs] Smells awesome.

[Beth] Canola oil.
And I put the bread down.

You like it really toasty.

-[Guy] Oh, I like it.
-Me too.

See, sister
from another mister.

[Beth] Pull the bread off.

Cut the avocado in half.

-Just try the squeeze
like this.
-To get it like this.

-Life changing. Thank you.
-[Guy] There we go.

[Beth] And I slice it.

It almost is like a spread.

Pickled red onions.
A generous amount
of chili crisp.

Sea salt.
Cracked black pepper
is essential.

The pepitas that we toasted,
and serve it with lemon.

What's the vegan sign language
for delicious?

[both inhale and exhale]

[Guy] It's got really good
chew to it

-like it has gluten in it.
-Yeah.

[Guy] The chili crisp
is delicious.

Just enough heat,
just enough acid,
just enough salt.

-You just turbocharged
avocado toast.
-Yeah.

Bread going down
for avocado toast.

The best thing about
the avocado toast by far,

chili crisp and pepitas.

And the bread is amazing.
It's not too dense.

[Beth] Cookie-dough
brownie up.

Everything I've had here
I've been so happy with.

-They have really yummy
baked goods.
-Especially the donuts.

I've got a lemon donut
for Olivia.

They have this
lemon-infused sugar

that just takes it
above and beyond.

-I'm not a sweets person.
-Okay.

You maybe pulled
your hocus pocus,

but we'll see if you can
win me over
on a gluten-free doughnut.

-Is that hocus pocus?
-Yeah. It's a doughnut.
There's a lot of sugar.

White rice flour.
Chickpea flour.

-Tapioca starch.
-[whistles]

Arrowroot. It makes it
really soft.

-Baking powder.
-[Guy] Okay.

Baking soda. Xanthium gum,

-which is also a binder.
-[Guy] Tighten it up.

[Beth] And a little bit
of salt.

And then we'll add
the liquids.

This is applesauce oil.
Mexican vanilla.

We're kind of making
like a cake batter.

Hot water
is the last ingredient.

[Guy] This will get poured
into these ring molds.

[Beth] And put it in the oven.

At three twenty five
for 15 minutes.

-We're gonna make lemon glaze.
-There you go.

[Beth] Powdered sugar.
Fresh-squeezed lemon juice.

Lemon zest.

We're gonna make
a lemon-infused sugar

by putting granulated sugar
and more of the zest
in this bowl.

It's a party. And you let this
sit in here a little bit.

[Beth] Turn the doughnuts
out of the pan, in the glaze.

Sprinkle on a little bit
of the lemon-infused sugar.

Moist. [sniffs] Tender.

There's absolutely no way

-that's gluten free and vegan.
-It's magic.

[Guy] And the glaze
is the true lemon flavor.

And the little
piece de resistance

is that little zest kiss
on top of it.

-It's outstanding.
You're a sorceress.
-[laughs]

I have
a lemon-glazed doughnut.

Just so great
with my black coffee.

Zesty is the word
that comes to mind.

Biscuits and gravy up
for table number six.

Having a place like this
is a win.

For sure. Especially
in a town this size.

I always just
kind of get pulled in
every time I walk by.

This is some
next-level cookery.

What you will do for people
that have never really

had a chance to experience
great vegan food,

you're gonna blow their minds.
One more sign language.

-The old Tandem library
of communication.
-[chuckles] Yeah.

I love a high five.

And we just finished it
with a high five.

So was that another righteous
road trip or what?

But don't you worry.

We got plenty more joints
to find all over this country.

I'll be looking for you
next week on Diners,
Drive-Ins and Dives.

There's a little bit of fat.

-Little bit of fat.
-There's gonna be a lot
of grizzle in it.

Don't take my movements.

I mean, we kinda both did.
I'm your son.

-We do the same thing.
-No, I...

-We do.
-I get it.
You follow behind me.

-We have the same mannerisms.
-I learned it
from watching you, Dad.

I learned it from you, Dad.