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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,900 --> 00:00:03,133 Hey, everybody, I'm Guy Fieri and we're rolling out 2 00:00:03,133 --> 00:00:06,567 looking for America's greatest Diners, Drive-Ins and Dives. 3 00:00:06,567 --> 00:00:07,667 This trip... 4 00:00:07,667 --> 00:00:08,433 Whoo! 5 00:00:08,433 --> 00:00:10,567 ...we've got killer culinary... 6 00:00:10,567 --> 00:00:12,567 What you made us today... lights out. 7 00:00:12,567 --> 00:00:14,367 ...and crazy surprises. 8 00:00:14,367 --> 00:00:16,433 Whoa! I've never seen one of these before. 9 00:00:17,300 --> 00:00:19,200 Like at a Southern gem in Georgia... 10 00:00:19,200 --> 00:00:20,467 Now we're talking. 11 00:00:20,467 --> 00:00:22,567 ...where the proof is on the plate... 12 00:00:22,567 --> 00:00:24,100 That's how you do it. 13 00:00:24,100 --> 00:00:25,767 ...and in a secret place. 14 00:00:25,767 --> 00:00:27,900 There's some other little things behind the walls. 15 00:00:28,767 --> 00:00:31,700 [Guy] Plus a torta taco spot in San Antonio... 16 00:00:31,700 --> 00:00:33,066 Look at that. 17 00:00:33,066 --> 00:00:34,367 ...where the bread is king... 18 00:00:34,367 --> 00:00:35,667 Oh, my gosh, that's good. 19 00:00:35,667 --> 00:00:36,800 ...and their slice... 20 00:00:36,800 --> 00:00:38,166 I gotta get one of these for my house. 21 00:00:38,166 --> 00:00:39,166 Right on the living room. 22 00:00:39,166 --> 00:00:40,500 ...is more than nice. 23 00:00:40,500 --> 00:00:41,967 You tell me that is not outrageous. 24 00:00:41,967 --> 00:00:43,100 Delicious. 25 00:00:43,100 --> 00:00:47,600 That's all right here, right now on 26 00:01:01,266 --> 00:01:04,266 Here in San Antonio, Texas, with some Triple D royalty. 27 00:01:04,266 --> 00:01:08,000 That's right. This is the son of Hodad's. This is Shane Hardin. 28 00:01:08,000 --> 00:01:10,300 Now, Shane, you're from San Diego. You love Mexican food? 29 00:01:10,300 --> 00:01:12,200 -Oh, yeah. -Fantastic. I'm taking you for Mexican food. 30 00:01:12,200 --> 00:01:13,767 But this isn't regular Mexican food. 31 00:01:13,767 --> 00:01:16,266 -This is Mexican food that's been cheffed a bit. - [Shane] Cheffed a bit? 32 00:01:16,266 --> 00:01:19,200 Yeah, that means, uh, we're taking traditional Mexican dishes 33 00:01:19,200 --> 00:01:23,266 and throwing a little, um, contemporary mechanization. 34 00:01:23,266 --> 00:01:25,367 Hmm. Contemporary mechanization. 35 00:01:25,367 --> 00:01:28,133 I knew he'd love it. This is Ro-Ho Pork & Bread. 36 00:01:30,467 --> 00:01:31,400 Taco Chilango. 37 00:01:31,400 --> 00:01:33,567 Eating here is like you're back in Mexico 38 00:01:33,567 --> 00:01:35,400 without having to leave the country. 39 00:01:35,400 --> 00:01:38,400 You smell the salsa, the condiments 40 00:01:38,400 --> 00:01:41,133 of this food because everything is from scratch. 41 00:01:41,800 --> 00:01:42,567 Chilaquiles. 42 00:01:42,567 --> 00:01:45,266 Really Mexican food. Not Tex-Mex. 43 00:01:45,266 --> 00:01:48,400 [Guy] The kind of food Jorge Rojo grew up with in Mexico 44 00:01:48,400 --> 00:01:50,767 before he became a lawyer and a painter, 45 00:01:50,767 --> 00:01:53,700 and moved to Texas to go to culinary school. 46 00:01:53,700 --> 00:01:56,767 -Are you an artist? Are you a chef? -A little bit of everything. 47 00:01:56,767 --> 00:01:58,300 -[Guy] Who does all the artwork? -Me. 48 00:01:58,300 --> 00:02:00,266 -You did all this? -Are you a woodcarver? 49 00:02:00,266 --> 00:02:01,200 [Jorge] Uh, also. 50 00:02:01,200 --> 00:02:02,367 [Guy] What exactly is this? 51 00:02:02,367 --> 00:02:04,166 -My playground. Yeah... -Your playground? 52 00:02:04,166 --> 00:02:06,100 ...and everyone... everybody's invited. 53 00:02:06,100 --> 00:02:07,867 -Where are you from in Mexico? -Guadalajara. 54 00:02:07,867 --> 00:02:09,667 [Guy] The home of torta ahogadas. 55 00:02:09,667 --> 00:02:10,734 -Have you ever had one? -No. 56 00:02:10,734 --> 00:02:13,367 [Guy] The bread was the foundation of the sandwich. 57 00:02:13,367 --> 00:02:14,233 Yeah. Birote. 58 00:02:14,233 --> 00:02:15,800 [Guy] But the rumor on the street is 59 00:02:15,800 --> 00:02:17,667 -that you make the roll. -I do. 60 00:02:17,667 --> 00:02:18,734 [man] Two tosta ahogadas. 61 00:02:18,734 --> 00:02:22,467 It's a sandwich. You have beans and carnitas inside. 62 00:02:22,467 --> 00:02:24,667 You're never gonna look pretty eating that. 63 00:02:24,667 --> 00:02:26,433 But it's delicious. It's worth it every time. 64 00:02:27,600 --> 00:02:28,567 All right, so this is the dough 65 00:02:28,567 --> 00:02:30,400 -we're gonna make for the... -For the birote. 66 00:02:30,400 --> 00:02:31,400 Some water. 67 00:02:31,400 --> 00:02:33,300 The biga. The mother starter. 68 00:02:33,300 --> 00:02:35,467 From yesterday. So each day you pull a little bit out? 69 00:02:35,467 --> 00:02:37,467 -[Jorge] Yes. -[Guy] And you carry it over? 70 00:02:37,467 --> 00:02:39,767 [Jorge] This is dark beer, high gluten flour, 71 00:02:39,767 --> 00:02:41,367 -salt... -[Guy] Salt. A little bit of yeast. 72 00:02:41,367 --> 00:02:43,000 'Cause you already have yeast in the biga. 73 00:02:43,000 --> 00:02:44,533 [Jorge] And in the beer. 74 00:02:44,867 --> 00:02:46,567 Mix it for 10 minutes. 75 00:02:46,567 --> 00:02:49,100 We take it out from the mixer, let it rest overnight. 76 00:02:49,100 --> 00:02:51,467 -And now you're going to portion it... -[Jorge] Into the rolls. 77 00:02:51,467 --> 00:02:53,767 -In this machine? -[Jorge] It's a semi-automatic machine. 78 00:02:53,767 --> 00:02:55,266 -Let's see it. -Whoa. 79 00:02:55,266 --> 00:02:56,500 You're gonna see big bubbles. 80 00:02:56,500 --> 00:03:00,100 -[Guy] Look at that going. -Whoa! Look at that. That's hot. 81 00:03:00,100 --> 00:03:02,600 -Another work of art. -[Jorge] Some flour in here. 82 00:03:04,266 --> 00:03:05,166 [Guy exclaims] 83 00:03:05,166 --> 00:03:07,400 Lot of effort to portion them perfectly. 84 00:03:07,400 --> 00:03:08,834 Please put the lid down. 85 00:03:08,834 --> 00:03:11,100 -[Shane] Like... Like so? -[Guy] Oh, look, you get to be the assistant. 86 00:03:11,100 --> 00:03:13,634 -[chuckles] -Like that. It will open by itself. 87 00:03:14,400 --> 00:03:16,100 Never seen one of these before. 88 00:03:16,900 --> 00:03:19,467 -Whoa! -[Shane] Whoa, look at that. 89 00:03:19,467 --> 00:03:22,100 -[Jorge] So we take the chunks. -[Guy] Snowball fight. 90 00:03:22,100 --> 00:03:24,100 [chuckles] We smash it. 91 00:03:24,100 --> 00:03:25,467 Oh, you don't have a machine for that? 92 00:03:25,467 --> 00:03:27,367 -He is the machine. -[Guy] Okay, there you go. 93 00:03:27,367 --> 00:03:28,467 [Jorge] And from there... 94 00:03:28,467 --> 00:03:29,900 [Guy] So this part's all by hand? 95 00:03:29,900 --> 00:03:30,900 Let 'em proof again. 96 00:03:30,900 --> 00:03:33,166 [Jorge] For three hours and it's ready to score 97 00:03:33,166 --> 00:03:36,667 and go into the oven for 45 minutes at 350 Fahrenheit. 98 00:03:36,667 --> 00:03:39,367 -This is a really crusty bread. -[Guy] It's very crusty bread. 99 00:03:39,367 --> 00:03:40,967 [Jorge] If you use any other kind of bread 100 00:03:40,967 --> 00:03:42,367 if you put sauce over it, it becomes 101 00:03:42,367 --> 00:03:43,767 -soggy really, really fast. -[Guy] That's the key. 102 00:03:43,767 --> 00:03:45,667 -Oh, my gosh, that's good. -That's fantastic. 103 00:03:45,667 --> 00:03:48,967 The crumb, the crunch. What is this? 104 00:03:48,967 --> 00:03:52,433 This is a slicer that I made to help myself open the bread. 105 00:03:55,767 --> 00:03:56,700 [Guy] No! 106 00:03:56,700 --> 00:03:59,000 -I can cut all of them. -[Shane] How fast? 107 00:04:00,800 --> 00:04:02,533 -[chuckles] -That is awesome. 108 00:04:03,467 --> 00:04:06,100 You're precisely cutting it really nice and thin. 109 00:04:06,100 --> 00:04:07,100 Always the same way. 110 00:04:07,100 --> 00:04:08,767 -And what are we gonna fill it with? -Carnitas. 111 00:04:08,767 --> 00:04:09,667 [Guy] We're gonna go whole butts? 112 00:04:09,667 --> 00:04:11,000 [Jorge] Yeah, the whole thing going out. 113 00:04:11,000 --> 00:04:12,567 Just going right into manteca? 114 00:04:12,567 --> 00:04:15,266 -How many of these pork butts do you go through a week? -[Shane] Forty-eight. 115 00:04:15,266 --> 00:04:17,967 -Uh, yeah, yeah. Around 48.15. -I told you. 116 00:04:17,967 --> 00:04:19,300 See? Just right out with that. 117 00:04:19,300 --> 00:04:22,367 -[Jorge] We have to sear it. Give it a golden crust. -[Guy] Okay. 118 00:04:22,367 --> 00:04:23,967 Trap all the juices inside. 119 00:04:23,967 --> 00:04:25,667 [Guy] Add more manteca on top of it. 120 00:04:25,667 --> 00:04:28,000 [Jorge] Once it's boiling, we add the salt. 121 00:04:28,000 --> 00:04:30,367 After it's cooked for three hours, we let it cool, 122 00:04:30,367 --> 00:04:32,467 chop them and have them ready for service. 123 00:04:32,467 --> 00:04:34,800 Now we're gonna make the tomato sauce... salsa dulce. 124 00:04:34,800 --> 00:04:37,300 You like the sweet to go with the salty of the pork. 125 00:04:37,300 --> 00:04:38,767 Following the chef's table theory. 126 00:04:38,767 --> 00:04:41,800 -Salt, acid, sweetness and fat. -[Guy] Right. 127 00:04:41,800 --> 00:04:44,967 [Jorge] We add tomatoes, red onions, water. 128 00:04:44,967 --> 00:04:46,533 So this is gonna start to cook? 129 00:04:46,533 --> 00:04:49,967 [Jorge] After boiling, we're gonna throw the spices, which are Mexican oregano, 130 00:04:49,967 --> 00:04:52,367 -garlic, cloves, cumin... -Tiny bit, though. 131 00:04:52,367 --> 00:04:53,667 ...pepper and salt. 132 00:04:53,667 --> 00:04:55,266 -Cook down how much longer? -30 minutes. 133 00:04:55,266 --> 00:04:57,000 [Guy] And then we're gonna hit it with the immersion blender. 134 00:04:57,000 --> 00:04:57,800 [Jorge] That's it. 135 00:04:57,800 --> 00:04:59,667 You have the hot sauce on the side. 136 00:04:59,667 --> 00:05:00,867 -That you make? -Yes. 137 00:05:00,867 --> 00:05:02,567 -I'm sorry I asked. -Of course. 138 00:05:02,567 --> 00:05:05,500 We're gonna use chile de árbol, red onion, water. 139 00:05:05,500 --> 00:05:06,667 We bring it up to a boil. 140 00:05:06,667 --> 00:05:09,000 Half an hour. Let it go. Add the ingredients. 141 00:05:09,000 --> 00:05:12,667 Cumin, pepper, clove, garlic powder and salt. 142 00:05:12,667 --> 00:05:14,634 -And Mexican oregano. -And then pulse it. 143 00:05:15,600 --> 00:05:17,800 Carnitas is done. Birote is done. 144 00:05:17,800 --> 00:05:20,200 -We take the crumb out... -[Guy] Make a little canoe of it. 145 00:05:20,200 --> 00:05:21,867 [Jorge] Refried beans, like a paste. 146 00:05:21,867 --> 00:05:23,000 [Guy] The carnitas. 147 00:05:23,000 --> 00:05:25,100 -[Jorge] Cutting it now. -Some loud bread. 148 00:05:25,100 --> 00:05:26,700 Oh, I like the presentation style. 149 00:05:26,700 --> 00:05:27,867 [Jorge] Tomato sauce. 150 00:05:27,867 --> 00:05:29,200 Really chefs this, doesn't he? 151 00:05:29,200 --> 00:05:30,867 [Jorge] I just like to put a little. 152 00:05:30,867 --> 00:05:32,000 -[Shane] Make a nice moat? -[Jorge] Yeah. 153 00:05:32,000 --> 00:05:35,467 -Cabbage, radish, pickled red onions. -[Shane] Wow. 154 00:05:35,467 --> 00:05:38,567 -And of course, lime wedge, sea salt. -[Guy whistles] 155 00:05:38,567 --> 00:05:40,600 -And this is the hot sauce. -[Shane] Wow. 156 00:05:40,600 --> 00:05:43,033 Squeeze lime juice over everything. 157 00:05:45,367 --> 00:05:46,800 [Guy] This is outrageous. Mmm. 158 00:05:50,767 --> 00:05:51,800 Mmm. 159 00:05:53,800 --> 00:05:55,900 That roll is outstanding. 160 00:05:55,900 --> 00:05:57,767 That is such a quintessential part to this. 161 00:05:57,767 --> 00:06:00,467 The salty, the sweet, the crunch... Perfect. 162 00:06:00,467 --> 00:06:01,834 I can chug the hot sauce. 163 00:06:03,000 --> 00:06:03,967 It's... It's incredible. 164 00:06:03,967 --> 00:06:05,900 [Guy] The beans are ridiculous. 165 00:06:05,900 --> 00:06:07,166 Perfect amount of creaminess. 166 00:06:07,166 --> 00:06:08,567 Well, I just like that they come out of a pump. 167 00:06:08,567 --> 00:06:10,333 -[chuckles] -That's great. 168 00:06:11,166 --> 00:06:12,767 This is torta. 169 00:06:12,767 --> 00:06:14,266 I just kept eating the bread. 170 00:06:14,266 --> 00:06:15,667 I mean, I've had great bread. 171 00:06:15,667 --> 00:06:16,533 I've seen great bakeries. 172 00:06:16,533 --> 00:06:18,400 -But that right there... -It's the best. 173 00:06:18,400 --> 00:06:19,567 I mean, it is the best. 174 00:06:19,567 --> 00:06:21,467 The carnitas are amazing. 175 00:06:21,467 --> 00:06:23,900 Every morning, when you come in here, you smell the meat, 176 00:06:23,900 --> 00:06:24,934 and you smell the bread. 177 00:06:24,934 --> 00:06:27,266 It's absolutely a work of art. I'm being honest. 178 00:06:27,266 --> 00:06:29,900 It's the definition of Jorge himself. 179 00:06:29,900 --> 00:06:33,066 [man 2] A true artist, whether it's food or whether it's painting 180 00:06:33,066 --> 00:06:35,967 or whatever else he engages himself in, 181 00:06:35,967 --> 00:06:39,200 and he brings all the artistry to his food. 182 00:06:39,867 --> 00:06:42,000 [speaking in other language] 183 00:06:42,000 --> 00:06:44,567 -[Guy, in English] I hear that there's al pastor tacos. -Oh, yes. 184 00:06:44,567 --> 00:06:46,200 -And I... -You're a specialist. 185 00:06:46,200 --> 00:06:50,166 Of al pastor? Aspiring to be specialist, when we come back. 186 00:06:50,166 --> 00:06:51,066 Are you gonna eat the rest of that? 187 00:06:53,000 --> 00:06:54,233 I don't know how you do this for TV, man. 188 00:06:54,800 --> 00:06:57,667 [unintelligible] We're on TV? 189 00:06:57,667 --> 00:06:58,967 [chuckles] 190 00:07:00,367 --> 00:07:02,967 Welcome back. Triple D, hanging out in San Antonio, Texas. 191 00:07:02,967 --> 00:07:05,266 And we are with Chef Jorge at Ro-Ho. 192 00:07:05,266 --> 00:07:08,100 Shane Hardin from Hodad's in San Diego. 193 00:07:08,100 --> 00:07:10,667 What you made us today... lights out. 194 00:07:10,667 --> 00:07:11,700 It was one of the best I've ever had. 195 00:07:11,700 --> 00:07:13,467 I'm not just saying that 'cause you're right here. 196 00:07:13,467 --> 00:07:15,367 I would say it to myself in private. 197 00:07:15,367 --> 00:07:16,734 -Cool. -And you probably will. 198 00:07:17,667 --> 00:07:19,600 [Jorge] Table 39. Chilakillers, all meat. 199 00:07:19,600 --> 00:07:22,567 This was the restaurant that you didn't want to tell too many people about, 200 00:07:22,567 --> 00:07:24,500 because it was that special. 201 00:07:24,500 --> 00:07:28,367 It's deep in the roots of Mexico, and he has brought it to San Antonio. 202 00:07:28,367 --> 00:07:29,400 [Jorge] Taco al pastor, 49. 203 00:07:29,400 --> 00:07:33,767 Al pastor is pork, and cooked with vertical fire. 204 00:07:33,767 --> 00:07:36,967 As soon as I tasted it, it was just... [mimics explosion] 205 00:07:36,967 --> 00:07:38,467 [Guy] You said you have al pastor. 206 00:07:38,467 --> 00:07:39,967 So I know that this is gonna go big. 207 00:07:39,967 --> 00:07:41,700 I know the way you do it, it's gonna be extra. 208 00:07:41,700 --> 00:07:42,867 So walk us through this. 209 00:07:42,867 --> 00:07:44,166 Well, we're gonna do the marinade. 210 00:07:44,166 --> 00:07:46,266 -This is guajillo peppers. Water. -[Guy] Okay. 211 00:07:46,266 --> 00:07:47,533 So as soon as those rehydrate, 212 00:07:47,533 --> 00:07:50,100 -then we'll start adding the rest of the ingredients. -Exactly. 213 00:07:50,100 --> 00:07:53,066 -A chayote paste. Yep. -[Guy] Chipotle as in an adobo? 214 00:07:53,066 --> 00:07:56,767 Cloves, cumin, garlic powder, Mexican oregano... 215 00:07:56,767 --> 00:07:58,767 -Really good oregano. -...Black pepper and salt. 216 00:07:58,767 --> 00:07:59,734 Hit it with the immersion blender. 217 00:07:59,734 --> 00:08:02,266 We're gonna combine that with our pork butt. 218 00:08:02,266 --> 00:08:05,066 Rest overnight and then we build our trompo. 219 00:08:05,066 --> 00:08:06,567 This is an art. 220 00:08:06,567 --> 00:08:08,600 See how he's folding it, so it's not sloppy. 221 00:08:08,600 --> 00:08:10,266 It has all these different hanging pieces. 222 00:08:10,266 --> 00:08:12,467 I've never seen one that spins as you go. 223 00:08:12,467 --> 00:08:13,867 You build it while it's spinning, usually? 224 00:08:13,867 --> 00:08:15,100 Yeah, because I want to build it... 225 00:08:15,100 --> 00:08:17,100 -Nice and symmetrical? -Nice and symmetrical. 226 00:08:17,100 --> 00:08:19,567 -[Guy] How long does it take to build one of these? -[Jorge] Around 40 minutes. 227 00:08:19,567 --> 00:08:21,567 Oh, we're gonna Christmas tree farm this thing. 228 00:08:21,567 --> 00:08:25,100 [Jorge] Once the trompo, it's already made, we grab it. 229 00:08:25,100 --> 00:08:28,700 [Guy] And then you have the weights on top of it to make it more uniform. 230 00:08:28,700 --> 00:08:30,266 -Press it together. -[Jorge] Exactly. 231 00:08:30,266 --> 00:08:31,567 The trompo has rest overnight. 232 00:08:31,567 --> 00:08:34,266 [Guy] And now it will go to the vertical rotisserie. 233 00:08:34,266 --> 00:08:36,266 Now we're gonna make the avocado cream, 234 00:08:36,266 --> 00:08:37,867 which is like a thin guacamole. 235 00:08:37,867 --> 00:08:40,967 Avocado, lime juice, sea salt, some water. 236 00:08:40,967 --> 00:08:44,500 You can make this with a chili serrano if you want a little spicy 237 00:08:44,500 --> 00:08:46,467 or cilantro, you want to twist out more 238 00:08:46,467 --> 00:08:48,667 -flavor. -Why did you twist? 239 00:08:48,667 --> 00:08:51,367 That's what happens to me when I eat cilantro. [exclaims] 240 00:08:51,367 --> 00:08:53,367 -I'm one of the soap people. Yeah. -[Jorge] I'm so sorry. 241 00:08:53,367 --> 00:08:55,800 Yeah, me too. I know it's in all my favorite food. 242 00:08:55,800 --> 00:08:58,066 Yeah, some people... cilantro tastes like soap to them. 243 00:08:58,066 --> 00:08:59,300 Walk me through the al pastor. 244 00:08:59,300 --> 00:09:01,166 -This is all automated? -Yes. 245 00:09:01,166 --> 00:09:03,967 -So this thing is going to slice this perfectly. -[Jorge] Exactly. 246 00:09:03,967 --> 00:09:06,300 -This I gotta see. -[Jorge] The machine knows where to stop. 247 00:09:06,300 --> 00:09:08,367 Look at that. Look at the caramelization. 248 00:09:08,367 --> 00:09:09,233 Oh. Hold on. 249 00:09:09,233 --> 00:09:11,767 And it's just melting in its own fat. 250 00:09:11,767 --> 00:09:14,500 -Lights out. Oh, my gosh. -[Shane] I just want a big bowl of this. 251 00:09:14,500 --> 00:09:15,867 I got to get one of these for my house. 252 00:09:15,867 --> 00:09:17,867 No? It wouldn't look good on the counter? 253 00:09:17,867 --> 00:09:19,700 -[Shane] Put it in the living room. -Why not in the living room? 254 00:09:19,700 --> 00:09:22,100 So once it comes from the trompo, 255 00:09:22,100 --> 00:09:24,567 I like them to be caramelized again. 256 00:09:24,567 --> 00:09:26,266 In every good Mexican taqueria, 257 00:09:26,266 --> 00:09:28,967 the tortillas has to be touched lard. 258 00:09:28,967 --> 00:09:31,100 Reheated with some water. 259 00:09:31,100 --> 00:09:33,166 So you're getting the steam and the heat? 260 00:09:33,166 --> 00:09:35,767 -God, that smells good. -[Jorge] Tortillas here... 261 00:09:35,767 --> 00:09:38,567 -[Shane] Look at that color. -...onion, cilantro. 262 00:09:38,567 --> 00:09:40,000 I use the pineapple, like, for garnish. 263 00:09:40,000 --> 00:09:41,500 [Shane] So the pineapple is optional? 264 00:09:41,500 --> 00:09:43,700 Okay. Yeah. That is part of the tradition. 265 00:09:43,700 --> 00:09:46,467 Lime as well. Avocado cream. Sea salt. 266 00:09:46,467 --> 00:09:48,300 The same hot sauce on the torta ahogada. 267 00:09:48,767 --> 00:09:49,900 [Shane] All right. 268 00:09:51,800 --> 00:09:54,233 -That's unreal. -You tell me that is not outrageous. 269 00:09:55,266 --> 00:09:57,400 The flavor on the al pastor is next level. 270 00:09:59,166 --> 00:10:00,200 Every single flavor here, 271 00:10:00,200 --> 00:10:02,600 if anything is off, it's gonna be identifiable. 272 00:10:02,600 --> 00:10:05,200 Everybody's got to be winning for this to be the best. 273 00:10:05,200 --> 00:10:07,400 -That was as good as it gets right here. -Delicious. 274 00:10:08,300 --> 00:10:09,667 [Jorge] Two tacos al pastor, please. 275 00:10:09,667 --> 00:10:12,367 It's not just a taco, it's soul food. 276 00:10:12,367 --> 00:10:13,500 It's just awesome. 277 00:10:13,500 --> 00:10:15,100 -[Guy] That's next level al pastor. -It's unbelievable. 278 00:10:15,100 --> 00:10:17,166 That green avocado sauce is wonderful. 279 00:10:17,166 --> 00:10:19,300 It just strengthened the flavor of the pork. 280 00:10:19,300 --> 00:10:20,467 This is crispy taco. 281 00:10:20,467 --> 00:10:23,100 You need to be here. This is like being in Guadalajara. 282 00:10:23,100 --> 00:10:26,166 [Guy] You have the true passion, your artistry, all this. 283 00:10:26,166 --> 00:10:29,600 But then the other side of it is, is you back it up with culinary training 284 00:10:29,600 --> 00:10:31,266 to give the ultimate experience. 285 00:10:31,266 --> 00:10:32,867 And that's what makes this so fun. 286 00:10:32,867 --> 00:10:34,000 This knocks it out of the park. 287 00:10:34,000 --> 00:10:35,100 -Delicious. -Thank you. 288 00:10:35,100 --> 00:10:36,233 -Outstanding. -Welcome again. 289 00:10:38,767 --> 00:10:41,867 [Guy] Up next, a funky joint in Brunswick, Georgia... 290 00:10:41,867 --> 00:10:45,367 He really opened the doors to Flavor Town for us, if you will. 291 00:10:45,367 --> 00:10:46,567 He knows. He's a resident. 292 00:10:46,567 --> 00:10:48,100 ...mixing Southern with Italian... 293 00:10:48,100 --> 00:10:49,500 There's nothing I don't like about that. 294 00:10:49,500 --> 00:10:52,700 ...and making fried chicken a real deal meal. 295 00:10:52,700 --> 00:10:54,634 You give them that, they'll be a fan of the South. 296 00:11:01,400 --> 00:11:02,767 So I'm here in Brunswick, Georgia, 297 00:11:02,767 --> 00:11:04,567 about an hour south of Savannah, 298 00:11:04,567 --> 00:11:06,667 and I'm in the historic downtown area. 299 00:11:06,667 --> 00:11:08,166 And, well, speaking of historic, 300 00:11:08,166 --> 00:11:09,467 that's what this joint's all about. 301 00:11:09,467 --> 00:11:12,600 So the restaurant's inside of a historic old hotel building 302 00:11:12,600 --> 00:11:14,400 that back in the day was really the thing. 303 00:11:14,400 --> 00:11:15,834 It was built in 1907, 304 00:11:15,834 --> 00:11:19,567 and the name of the place has been used in the family for generations. 305 00:11:19,567 --> 00:11:22,900 They're into Southern food and carefully crafted cocktails. 306 00:11:22,900 --> 00:11:24,600 This is Reid's Apothecary. 307 00:11:26,700 --> 00:11:29,467 Mussels and brussels up for the lounge. 308 00:11:29,467 --> 00:11:30,967 Reid's has everything here. 309 00:11:30,967 --> 00:11:32,367 It really just depends on the mood. 310 00:11:32,367 --> 00:11:35,200 You got the Southern classics, red meats, seafood. 311 00:11:35,200 --> 00:11:36,667 Plating shrimp and grits right now. 312 00:11:36,667 --> 00:11:39,166 With flavors from Asia, Europe. 313 00:11:39,166 --> 00:11:41,266 But with extra added taste of the South. 314 00:11:41,266 --> 00:11:42,667 [Guy] And bringing all that together 315 00:11:42,667 --> 00:11:45,500 is Chef Gerald McClinnham and owner Chris Gantt. 316 00:11:46,166 --> 00:11:47,700 What exactly have I walked into? 317 00:11:48,000 --> 00:11:49,133 Reid's Apothecary. 318 00:11:50,200 --> 00:11:51,667 It's a fine, casual concept, 319 00:11:51,667 --> 00:11:53,800 serving thoughtful plates and nourishing items. 320 00:11:53,800 --> 00:11:56,300 That sounds way too polished for Triple D. I gotta go. 321 00:11:56,300 --> 00:11:57,767 [all laughing] 322 00:11:57,767 --> 00:11:59,400 [Chris] Think of it as a modern day pharmacy. 323 00:11:59,400 --> 00:12:02,166 So that's it? I'm gonna go see the doctor when I'm going to the bar? 324 00:12:02,166 --> 00:12:04,000 -Yeah, let's do it. -[Guy] So what's the menu? 325 00:12:04,000 --> 00:12:05,667 It's more of, uh, Southern American 326 00:12:05,667 --> 00:12:08,000 with a few, uh, Italian twists in there. 327 00:12:09,166 --> 00:12:11,166 Chef, walking in, you have one arancini. 328 00:12:11,166 --> 00:12:13,567 The arancini's go fast with our friend group. 329 00:12:13,567 --> 00:12:16,166 Who doesn't love a cheesy, fried rice ball? 330 00:12:16,166 --> 00:12:18,367 -With pimento cheese. -[woman] And green tomatoes. 331 00:12:18,367 --> 00:12:19,867 It is so good. 332 00:12:19,867 --> 00:12:21,367 All right, Chef. What are we starting off with? 333 00:12:21,367 --> 00:12:23,667 -House made chicken stock. -Okay. Hit it. 334 00:12:23,667 --> 00:12:24,967 [Gerald] Oil, onions, 335 00:12:24,967 --> 00:12:26,567 carrots, celery. 336 00:12:26,567 --> 00:12:27,867 So down with the mirepoix. 337 00:12:27,867 --> 00:12:29,767 [Gerald] Peppercorns, chicken backs. 338 00:12:29,767 --> 00:12:31,066 [Guy] Okay. Some salt, some water. 339 00:12:31,066 --> 00:12:33,867 [Gerald] We'll let it go for about six hours before we strain it. 340 00:12:33,867 --> 00:12:34,867 Risotto time. 341 00:12:34,867 --> 00:12:36,767 [Gerald] We have oil, onion, 342 00:12:36,767 --> 00:12:38,700 and then we're gonna wanna toast the risotto 343 00:12:38,700 --> 00:12:40,567 for about three to five minutes. 344 00:12:40,567 --> 00:12:41,700 [Guy] Okay. 345 00:12:41,700 --> 00:12:43,467 And then we'll just add our chicken stock. 346 00:12:43,467 --> 00:12:45,600 -[Guy] All at one time or little by little? -All at one time. 347 00:12:45,600 --> 00:12:46,867 We're cooking it straight through, 348 00:12:46,867 --> 00:12:49,567 so you want it to have a smooth and soft texture, 349 00:12:49,567 --> 00:12:51,500 as opposed to a al dente texture. 350 00:12:51,500 --> 00:12:53,400 So now that our water has reduced, 351 00:12:53,400 --> 00:12:55,500 we're gonna add our remaining ingredients. 352 00:12:55,500 --> 00:12:56,967 Everything is combined together. 353 00:12:56,967 --> 00:12:58,500 So it's not a stuffed arancini. 354 00:12:58,500 --> 00:13:00,567 It's risotto that's made into an arancini ball. 355 00:13:00,567 --> 00:13:01,900 -Yes. -Got it. 356 00:13:01,900 --> 00:13:03,667 [Gerald] So we're gonna add our heavy cream. 357 00:13:03,667 --> 00:13:05,000 With the green tomato diced, 358 00:13:05,000 --> 00:13:06,700 little salt, Parmesan, 359 00:13:06,700 --> 00:13:08,500 and good old bacon. 360 00:13:08,500 --> 00:13:10,800 We're gonna let this cook another 20 minutes. 361 00:13:10,800 --> 00:13:12,000 Then take this. 362 00:13:12,000 --> 00:13:13,767 Let this cool down. 363 00:13:13,767 --> 00:13:15,700 -And what do we serve it with? -Blackened ranch. 364 00:13:15,700 --> 00:13:16,767 A little bit of mayo. 365 00:13:16,767 --> 00:13:18,500 I like the idea of blackened ranch. 366 00:13:18,800 --> 00:13:19,967 Blackening spice. 367 00:13:19,967 --> 00:13:21,266 [Gerald] Yes, sir. Cajun seasoning, 368 00:13:21,266 --> 00:13:23,166 ranch powder and milk. 369 00:13:23,166 --> 00:13:24,467 [Guy] It's an interesting combination. 370 00:13:24,467 --> 00:13:26,767 I see the green tomatoes going along with it. 371 00:13:26,767 --> 00:13:28,467 -Next up... -Pimento cheese. 372 00:13:28,467 --> 00:13:30,300 -Whoo! -We gotta make the pimento cheese. 373 00:13:30,300 --> 00:13:32,300 Now we're talking. 374 00:13:32,300 --> 00:13:34,367 [Gerald] We have our cheddar, granulated garlic, 375 00:13:34,367 --> 00:13:36,667 onion powder, roasted red pepper, 376 00:13:36,667 --> 00:13:38,166 parsley and mayo. 377 00:13:38,166 --> 00:13:39,867 All right. So this gets folded together. 378 00:13:39,867 --> 00:13:42,000 [Gerald] And then folded into the arancini. 379 00:13:42,000 --> 00:13:43,567 -Okay. -All the way, through and through. 380 00:13:43,567 --> 00:13:46,166 That'll go into the cooler for about 24 hours. 381 00:13:46,166 --> 00:13:47,900 Okay, Chef. So we knocked these out. 382 00:13:49,667 --> 00:13:51,200 -Roll it. -Then dredge them. 383 00:13:51,200 --> 00:13:52,233 All-purpose flour. 384 00:13:52,800 --> 00:13:54,667 Our egg wash into the panko. 385 00:13:54,667 --> 00:13:57,000 They'll go into the cooler for about 24 hours 386 00:13:57,000 --> 00:13:59,300 and then we take 'em out, ready to fry. 387 00:13:59,300 --> 00:14:01,767 -All right, Chef. -[Gerald] So we're gonna do the plate up. 388 00:14:01,767 --> 00:14:03,066 Start with our blackened ranch first. 389 00:14:03,066 --> 00:14:04,100 Arancini. 390 00:14:05,667 --> 00:14:07,100 Blackened ranch on top. 391 00:14:07,367 --> 00:14:08,600 Bacon, 392 00:14:08,600 --> 00:14:09,834 partially on top of that. 393 00:14:14,166 --> 00:14:15,233 There's nothing I don't like about that. 394 00:14:15,600 --> 00:14:16,867 I love cheese in it. 395 00:14:16,867 --> 00:14:18,867 Gives a little smokiness from the bacon. 396 00:14:18,867 --> 00:14:20,900 This is not overcooked, so you still get the bite 397 00:14:20,900 --> 00:14:22,400 of the Arborio rice. 398 00:14:22,400 --> 00:14:24,300 Fried perfectly. A nice little mix. 399 00:14:24,300 --> 00:14:26,100 You said you're doing some Southern specialties, 400 00:14:26,100 --> 00:14:27,800 but with a little Italian flair. 401 00:14:28,900 --> 00:14:30,100 Well done. 402 00:14:30,100 --> 00:14:32,367 I've got your fried, green tomato arancini. 403 00:14:32,367 --> 00:14:34,100 I just love the crunchiness 404 00:14:34,100 --> 00:14:35,967 on the outside, and then the softness 405 00:14:35,967 --> 00:14:37,900 of the inside of the risotto. 406 00:14:37,900 --> 00:14:39,700 With that blackened ranch on it. 407 00:14:39,700 --> 00:14:42,000 [man 3] Giving it that little bit of spice and flavor. 408 00:14:42,000 --> 00:14:44,100 Very rarely do I have a to-go box with that one. 409 00:14:44,100 --> 00:14:46,367 I got food in the window. Let's go. 410 00:14:46,367 --> 00:14:47,567 [Guy] I don't have to ask where you're from, 411 00:14:47,567 --> 00:14:48,667 'cause I know you're the mayor. 412 00:14:48,667 --> 00:14:50,367 -Nice to meet you, Mayor. -Nice to meet you, Mayor. 413 00:14:50,367 --> 00:14:52,367 Us mayors come together typically 414 00:14:52,367 --> 00:14:55,367 and have, uh, meetings at fine establishments like this. 415 00:14:55,367 --> 00:14:56,467 A man of the people. 416 00:14:56,467 --> 00:14:58,066 Lamb going down now. 417 00:14:58,066 --> 00:14:59,367 All right, let's talk about this food. 418 00:14:59,367 --> 00:15:00,900 [woman 2] I think Chris has done an amazing job 419 00:15:00,900 --> 00:15:03,266 of putting all of these different flavors together. 420 00:15:03,266 --> 00:15:04,667 [Cosby] He really opened the doors 421 00:15:04,667 --> 00:15:06,567 to Flavor Town for us, if you will. 422 00:15:06,567 --> 00:15:08,066 He knows. He's a resident. 423 00:15:08,066 --> 00:15:09,367 [woman 3] You open the door to Reid's 424 00:15:09,367 --> 00:15:11,266 -and it's buzzing. -[Guy] How big is it? 425 00:15:11,266 --> 00:15:13,400 -How many square feet? -Uh, 6,200 square feet. 426 00:15:13,400 --> 00:15:16,100 Whoa! Where is all of it? 'Cause I only see this. 427 00:15:16,100 --> 00:15:18,300 There's some, uh, other little things behind the walls. 428 00:15:21,467 --> 00:15:23,266 [woman 4] Slip behind the bookcase over there, 429 00:15:23,266 --> 00:15:25,667 and get an awesome cocktail in the back 430 00:15:25,667 --> 00:15:27,567 in a Prohibition-themed study. 431 00:15:27,567 --> 00:15:29,066 [Guy] So a little speakeasy in the back 432 00:15:29,066 --> 00:15:30,567 -of this whole thing. -[Chris] Yes. 433 00:15:30,567 --> 00:15:32,200 They've got a beautiful bar back there. 434 00:15:32,200 --> 00:15:34,166 They do something different all the time. 435 00:15:34,166 --> 00:15:36,266 The Del Monte is one of the best 436 00:15:36,266 --> 00:15:37,800 tequila drinks that they have to offer. 437 00:15:38,467 --> 00:15:39,767 Made you a Del Monte 438 00:15:39,767 --> 00:15:41,100 with coconut cream, 439 00:15:41,100 --> 00:15:42,900 jalapeño shrub, fresh lime juice, 440 00:15:42,900 --> 00:15:44,266 fresh pineapple juice. 441 00:15:44,266 --> 00:15:46,100 Muddle a little bit of fresh pineapple, 442 00:15:46,100 --> 00:15:47,533 Santo Reposado. 443 00:15:49,467 --> 00:15:50,467 Pineapple fronds, 444 00:15:50,467 --> 00:15:52,266 dehydrated lime, 445 00:15:52,266 --> 00:15:54,700 -and a fresh jalapeño. -Good man. 446 00:15:54,700 --> 00:15:57,900 Mmm. Get a little smoky from the Reposado. It's light. 447 00:15:57,900 --> 00:15:59,667 We should have more cocktails and tours. 448 00:15:59,667 --> 00:16:01,367 -We should. -Excellent. All right. 449 00:16:01,367 --> 00:16:03,367 All right, gentlemen, we have our Del Monte. 450 00:16:03,367 --> 00:16:05,100 These taste fresh. 451 00:16:05,100 --> 00:16:07,200 You won't find a better cocktail in Brunswick. 452 00:16:07,200 --> 00:16:08,467 All right. What are we gonna do next? 453 00:16:08,467 --> 00:16:09,767 [Gerald] Fried chicken entrée. 454 00:16:09,767 --> 00:16:12,066 That's the name? Not more exciting than that? 455 00:16:12,066 --> 00:16:13,667 [Gerald] It speaks for itself when you take a bite. 456 00:16:13,667 --> 00:16:15,967 -Fried chicken entrée, it's gonna speak for itself. -Yes, sir. 457 00:16:15,967 --> 00:16:17,500 [Guy] When we come back. 458 00:16:24,500 --> 00:16:27,200 [Guy] Right now, Triple D is parked in Brunswick, Georgia, 459 00:16:27,200 --> 00:16:28,667 at Reid's Apothecary. 460 00:16:28,667 --> 00:16:31,367 Where Chef Gerald is cooking up a Southern menu 461 00:16:31,367 --> 00:16:33,066 with both, new twists... 462 00:16:33,066 --> 00:16:34,667 [Gerald] Duck nachos, two time. 463 00:16:34,667 --> 00:16:35,967 ...and timeless classics. 464 00:16:36,567 --> 00:16:38,867 It is exactly what Brunswick needed. 465 00:16:38,867 --> 00:16:40,400 There's always something on the menu 466 00:16:40,400 --> 00:16:41,400 that everyone's gonna love. 467 00:16:41,400 --> 00:16:42,433 [Gerald] Chicken entrée's ready. 468 00:16:42,433 --> 00:16:44,667 Fried chicken entrée. So you got crispy chicken. 469 00:16:44,667 --> 00:16:47,000 It's got, like, a hot honey drizzle on it. 470 00:16:47,000 --> 00:16:49,367 The grit's on there. Plus you have the collard greens. 471 00:16:49,367 --> 00:16:51,834 It's like the perfect Southern dish. 472 00:16:51,834 --> 00:16:53,567 So we're gonna make chicken dinner 473 00:16:53,567 --> 00:16:55,266 -we call... -Fried chicken entrée. 474 00:16:55,266 --> 00:16:56,667 You're gonna make collards. 475 00:16:56,667 --> 00:16:58,934 And you're gonna start with a smoked turkey drumstick. 476 00:16:58,934 --> 00:17:00,400 That's how you do it. 477 00:17:00,400 --> 00:17:01,367 -[Gerald] Yep. -[Guy] Collard greens 478 00:17:01,367 --> 00:17:03,266 are one of my favorite things in the world. 479 00:17:03,266 --> 00:17:06,200 But my mom, I never got them when I was a kid 'cause she hated 'em. 480 00:17:06,200 --> 00:17:08,567 And my grandfather was from Georgia, North Carolina, 481 00:17:08,567 --> 00:17:10,100 -all up and down this area. -Yeah. 482 00:17:10,100 --> 00:17:12,667 But, um, she's like, "No, I can't believe you like 'em.". 483 00:17:12,667 --> 00:17:14,600 I'm like, "I love collard greens." 484 00:17:14,600 --> 00:17:15,934 Walk me through the greens. 485 00:17:15,934 --> 00:17:16,967 [Gerald] You got your oil, 486 00:17:16,967 --> 00:17:19,000 little white onion, chicken stock. 487 00:17:19,000 --> 00:17:20,200 Look at that one hand grab. 488 00:17:21,467 --> 00:17:22,266 Smoked turkey leg. 489 00:17:23,367 --> 00:17:25,600 Chili flakes, apple cider vinegar, 490 00:17:25,600 --> 00:17:26,867 locally sourced greens. 491 00:17:26,867 --> 00:17:28,967 This is a teaser of greens, by the way. 492 00:17:29,266 --> 00:17:30,467 Chef and I eat this 493 00:17:30,467 --> 00:17:32,934 -easily in one sitting. -One sitting. 494 00:17:32,934 --> 00:17:33,967 Are you a greens fan? 495 00:17:33,967 --> 00:17:35,233 [Gerald] I am. Yeah. 496 00:17:35,233 --> 00:17:37,000 [Guy] You know my other favorite? Let's see if you can guess. 497 00:17:37,000 --> 00:17:37,834 Stone-ground grits? 498 00:17:39,400 --> 00:17:40,934 -Did I get it right? -[Guy] Whatever. 499 00:17:40,934 --> 00:17:41,834 [laughing] 500 00:17:41,834 --> 00:17:43,300 So how long is this going to cook, Chef? 501 00:17:43,300 --> 00:17:44,867 Forty-five minutes to an hour. 502 00:17:44,867 --> 00:17:46,934 Remove our turkey leg from the collards, 503 00:17:46,934 --> 00:17:49,266 pull the meat, and then add it back 504 00:17:49,266 --> 00:17:50,867 and continue the cooking process. 505 00:17:50,867 --> 00:17:52,266 While that's cooking, what are we on to? 506 00:17:52,266 --> 00:17:53,100 Oh, the hot honey. 507 00:17:53,100 --> 00:17:54,300 What'd you call me? I'm a hot honey? 508 00:17:54,300 --> 00:17:56,467 -[laughing] -Watch yourself, buddy. 509 00:17:56,467 --> 00:17:57,767 I just got here. 510 00:17:57,767 --> 00:17:59,100 Hot sauce gonna go down first, 511 00:17:59,100 --> 00:18:00,667 butter, brown sugar. 512 00:18:00,667 --> 00:18:01,800 -A local honey. -[Guy] Oh, that's right. 513 00:18:01,800 --> 00:18:04,200 That's what you're gonna call me. Now, I'm a local? 514 00:18:04,200 --> 00:18:05,634 -[scoffs] Weirdo. -[laughing] 515 00:18:05,634 --> 00:18:08,667 [Gerald] Let that come to a nice simmer and then a slurry to thicken. 516 00:18:08,667 --> 00:18:11,367 -[Guy] Huh. What's so special about chicken entrée? -[Gerald] Yeah. 517 00:18:11,367 --> 00:18:12,634 I think it's a staple, man. 518 00:18:12,634 --> 00:18:14,266 [Guy] You gonna be secretive about this or re we gonna do it? 519 00:18:14,266 --> 00:18:16,200 I mean, yeah, let's do it. 520 00:18:16,200 --> 00:18:19,066 We have our dredge for our chicken, seasoned flour, 521 00:18:19,066 --> 00:18:21,000 -little AP. -Granulated garlic. 522 00:18:21,000 --> 00:18:23,033 [Gerald] Black pepper, onion powder, 523 00:18:23,033 --> 00:18:24,600 -seasoned salt. -Okay. 524 00:18:24,600 --> 00:18:27,367 -Little four-ounce breast butterfly? -Uh, six ounce. 525 00:18:27,367 --> 00:18:30,100 -[Guy] You get two? -[Gerald] Yep. Two. 526 00:18:30,100 --> 00:18:32,200 -Flour, egg wash, flour. Yup. -[Guy] Flour. Got it. 527 00:18:33,000 --> 00:18:34,400 [Gerald] And then it's ready to fry 528 00:18:34,400 --> 00:18:36,600 for about six to eight minutes. 529 00:18:38,367 --> 00:18:40,467 So we're gonna plate our chicken entrée. 530 00:18:40,467 --> 00:18:42,166 -Stone-ground grits. -Okay. 531 00:18:42,166 --> 00:18:43,600 [Gerald] Smoked turkey collards. 532 00:18:43,600 --> 00:18:45,166 Put them in the strainer first. 533 00:18:45,166 --> 00:18:47,200 Just so the juices don't run over the plate. 534 00:18:47,200 --> 00:18:48,900 And then our fried chicken. 535 00:18:49,567 --> 00:18:50,800 One on each side. 536 00:18:51,300 --> 00:18:52,467 House-made hot honey. 537 00:18:52,467 --> 00:18:53,834 Little drizzle. 538 00:18:53,834 --> 00:18:55,100 Drizzle for my shnizzle? 539 00:18:55,100 --> 00:18:56,100 For shizzle. 540 00:18:56,100 --> 00:18:57,266 [both laughing] 541 00:18:57,266 --> 00:18:58,533 Finish with a little parsley. 542 00:18:59,100 --> 00:19:00,300 You know that when you tease me 543 00:19:00,300 --> 00:19:02,400 with that little bit of hot honey, 544 00:19:02,400 --> 00:19:04,867 then I'm calling to the kitchen to send me inside. 545 00:19:09,600 --> 00:19:10,600 Yes, sir. 546 00:19:11,400 --> 00:19:12,400 [chuckles] 547 00:19:12,400 --> 00:19:14,166 [Guy] When it's so toothsome 548 00:19:14,166 --> 00:19:17,400 that you can almost identify the kernels of the grit. 549 00:19:18,667 --> 00:19:20,567 Mmm. That's one of the best grits I've had 550 00:19:20,567 --> 00:19:21,734 since I've been in Georgia. 551 00:19:21,734 --> 00:19:23,867 And I am a grit-eating machine. 552 00:19:23,867 --> 00:19:26,400 I like that the collards aren't cooked down too much. 553 00:19:28,667 --> 00:19:29,900 Fried chicken's cooked right. 554 00:19:30,400 --> 00:19:31,667 Not overcooked. 555 00:19:31,667 --> 00:19:32,734 Not over-seasoned. 556 00:19:34,100 --> 00:19:35,200 Well, hot honey's money. 557 00:19:35,667 --> 00:19:36,767 I wanted to call it, like, 558 00:19:36,767 --> 00:19:38,266 chef-glazed chicken supreme. 559 00:19:38,266 --> 00:19:40,734 -[laughing] -But fried chicken entrée... 560 00:19:40,734 --> 00:19:42,300 That's the best name ever. 561 00:19:42,300 --> 00:19:44,033 -[laughing] -I didn't get it. 562 00:19:44,033 --> 00:19:45,266 But it is. It's fried chicken entrée. 563 00:19:45,266 --> 00:19:47,100 -You're in the South. -[Gerald] Yep. 564 00:19:47,100 --> 00:19:49,667 [Guy] You're at an old historic hotel. 565 00:19:49,667 --> 00:19:52,166 You're at a place that makes craft cocktails, 566 00:19:52,166 --> 00:19:54,033 celebrates the past. 567 00:19:54,033 --> 00:19:55,700 And you're getting collard greens, 568 00:19:57,600 --> 00:19:59,734 fried chicken, stone-ground grits, 569 00:19:59,734 --> 00:20:01,266 house-made honey sauce. 570 00:20:01,266 --> 00:20:02,266 That's the name, buddy. 571 00:20:02,266 --> 00:20:03,333 -Delicious. -Thank you. 572 00:20:04,000 --> 00:20:05,266 Fried chicken entrée. 573 00:20:05,266 --> 00:20:07,667 [man 4] The breading to me is just perfect. 574 00:20:07,667 --> 00:20:10,367 It's nice and fresh, the juices from the breast coming out. 575 00:20:10,367 --> 00:20:12,734 You get a nice pull from the savory to the sweet. 576 00:20:12,734 --> 00:20:14,867 And the greens feels like I'm right at home. 577 00:20:14,867 --> 00:20:16,166 I'm a greens junkie. 578 00:20:16,166 --> 00:20:17,300 [Cosby] I'm diggin' in good, man. 579 00:20:17,767 --> 00:20:18,934 [Gerald] Duck confit. 580 00:20:18,934 --> 00:20:20,467 Not many places are like this. 581 00:20:20,467 --> 00:20:23,300 It's absolutely by far our favorite restaurant. 582 00:20:23,300 --> 00:20:25,467 This is the kind of thing, like, when someone comes to visit, 583 00:20:25,467 --> 00:20:26,734 they come over here to Brunswick, 584 00:20:26,734 --> 00:20:28,400 bring them into this old hotel, 585 00:20:28,400 --> 00:20:30,266 they'll see your big smile. 586 00:20:30,266 --> 00:20:32,266 They come in, they have a cocktail and speakeasy. 587 00:20:32,266 --> 00:20:33,333 You give them that... 588 00:20:34,066 --> 00:20:35,166 they'll be a fan of the South. 589 00:20:35,166 --> 00:20:36,600 -Well done, my friend. -Thank you. 590 00:20:39,767 --> 00:20:42,000 That's it for this week. But don't you worry. 591 00:20:42,000 --> 00:20:44,600 I'll be looking for more joints all over this country. 592 00:20:44,600 --> 00:20:48,300 I'll see you next week on Diners, Drive-Ins, and Dives. 593 00:20:48,834 --> 00:20:49,800 Hang on a second. 594 00:20:56,734 --> 00:20:57,934 Am I right? 595 00:20:57,934 --> 00:20:59,600 -[laughing] -That's, uh, strange. 44150

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