Top 20 Most-Insane Beef Videos on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Intro [Music] Italian Beef I'm here in Scottdale Arizona right across street from the Scott sale airport in a strip mall this is hush Stak free stable 20 the food is just out of this world how'd you come a cook I was working in an office on the third floor of the building was lecordon blue see all these guys with tattoos playing with knives and fire I was like sign me up the Italian beef is amazing we are starting with bra dox Hill we braze the oxil in chicken stock make it happen C roasted chicken bones Mira Diamond parsley whole garlic dry bay leaves whole black peppercorn filtered water all right how long we going to let this run about 2 hours then we're going to get into our jire what does it kid from Arizona know about jire I was working at a place called T Chicago in high school there's where a kid from Arizona knows about jarder colado olives manzanillas Castle vranos garlic chili flake lemon and orange peels some fresh thyme Rosemary Rosemary oregano olive oil and some vinegar and roast them in the oven for about 2 hours when that's done pull out the fresh herbs lemon and orange peel are we going to break the olives down yep we're going to CH next step on the gire we're going to brine the vegetable we'll take carrots celery and cauliflower and add them to a saltwater brine for 24 hours strain that water off then we're going to go in with our chopped house cured Olive right Fresno chilies sport pepper Italian seasoning red chili flake red wine vinegar extra virgin olive oil that's great that's only only going to get better with time fantastic I'll put this in the car start the rest of the dish let's get into this we're going to start off with some oxtails that's the whole tail we leave them in large junks so that we're able to get large strands of the beef when we pull it kind of seems like showing off Salt oil just start laying them in so we're browned off get these out of the way Mir garlic cook these down so they're soft bay leaf salt such a big hand doing it so daintily tomato paste be glaze with our red wine and we'll add our fresh herbs time Rosemary and oregano oxtails back in chicken stock over the top we'll roast that off at 325 6 to 8 hours we're going to pull them out and Shred the meat now we'll make our Italian beef start off with our bios butter on both sides then with a hot pan oxil J our pulled oxil meat once the bread is toasted we'll top it with smoked provolone right in the Salam then we're going to mount in a little bit of whole butter Brios bra oxtail jire parsley chavs my mouth right now it is like the Sirens going off at the Hoover Dam the releasing water if you're hunting in flavor town this is the crosshairs this is right there not a piece that I want to change love the smoke provolone love the Pullman Loaf the meats tender the reduction on the jeo is spoton this is one of the best elevated Classics I've seen on Triple D in a long time delicious fghting oxtail the oxtail and the sauce have a great Savory buttery flavor the beef it just melts in your mouth so when I hear there's a jazz joint that has a real deal cub and Chef well that says Cuban Chimichurri Steak triple D all over it this is jazz beast on Fourth Chasco order up we start with cilantro and parsley fresh tomato salt and pepper fresh oregano paprika mixed Peppers again onions cubin jalapenos bell peppers water red wine vinegar heat it up in the pan next up we're going to make a RICO sauce we start with the peppers okay is yellow bell peppers onions red bell peppers and again the jalapenos Rico s is going locco we got some lemon lime juice tomato juice salt and pepper and some oregano quantro again water olive oil Rico pushing the blend R push pushes the blender what do we got lond BR okay we're going to slice up about 1/4 inch add some olive oil get that really hot before we put the Ste green olives onions garlic we have the meat that's I always put out my panes Ricon style Ricon salsa vinegar the S Frito that we made earlier while that's cooking we're going to make the Chim churi cilantro parsley mix fresh onions salt and pepper paprika and aori kantro cilantro tomato little olive oil and some lemon lime so we're going to play the Chasco Chim churi let me Rico it Mambo baby Mambo Mambo it's actually dangerous to think of you with a real big kitchen then I don't know what would happen because if this much flavor is coming out of this little kitchen you're like the culinary Tony Montana right now dude well one taste one love one recall so you guys are so going to dig this one here I am in Atlantic Beach about 15 Mi outside of Jacksonville Florida to visit a joint that a dream of Guinness Beef Stew four sisters now people around here say that they are running the real deal Irish pub in a strip mall this is cohan's Irish Pub the best Irish comfort food they know what they're doing cuz they grew up on it the Coan sisters they are awesome oh that' be Mary Jane Michelle Linda and Ana Khan thank you who open this joint to serve the food they love reci from Ireland our mother cooked but our grandmother cooked so they brought in longtime friend and head chef thank you Olive Davis I tricked her like come on I just need you part time and then I fle through in and now two orders of Guinness toew she's cranking out all the family favorites come on the Guinness toew tastes like beer and tastes like beef at the same time it just so succulent and melts in your mouth I love it so what are we going to make first our house seasoning blend put it in Guinness beef still white pepper black pepper dry oregano dry basil gar Masala curry powder clove got it nutmeg wow it's a lot of nutmeg it is kosher salt onion powder garlic powder granulated garlic DED mustard sugar in Montreal steak seasoning what is it no it's a roasted granulated garlic roasted granulated garlic who made this me I did I did yeah what did you now you just wait till you see it all mixed up wait till you see it all mixed up okay all right can I mix it up go all right all right and it does go in everything way to taste our beef stew you're going to love it top bottom round yeah lot of flavor lot of connective tissue definitely is one of the kind of meats that you want to trim clean up and cook along time yep she slices she dices she chops so we Cube all this up Meats all cut marinated overnight in Guinness beer look at that our house seasoning blend fresh time use it the next day and tenderized enough for us to cook it in 3 4 hours let's go all right I am making our demig gloss ve bones wow we're getting serious about the Dem I am well help Brown them up a little yeah carrots onions leak celery pop her in the oven how many hours about an hour and a half in the oven holds it down with her foot Kitchen Warrior ready I'm ready oh W grast to the most some red line to get the fond off the bottom of the pan she's serious transfer the ve bones to a stock pot more wine water in in and how often are you making this a week once or twice Girl Cooks bouquet Garney we've got some Rosemary and some Bailey peppercorn and whatnot Morgan Morgan oh yeah tomato little bit of tomato paste it cooks for you know 6 to 8 hours depending Add Water a couple more times oh yeah and then we just keep it on real low then we'll take it strain it cool it skim the fat ready to go ready to go yes sir all right Guinness beef stew oil in oh we're hot that's hot there you go I usually like to stand right up there in a fire suit oh you can't tell there's any Guinness coming out of it meat likes Guinness I mean I can smell it meat likes Guinness we add in our onions carrots and the crei mushrooms sweat it down for about another hour the flour goes in to make the room stir that up a little bit I havein I don't know where I got German from oh yeah look at that I love Ito wow that smells great barley and that's just to thicken it up a little bit as well yeah adding a bouquet Garney little bit of the seasoning blend again then we add in look at the Demi I'll go up high like you did you can run your Hemi on that Demi and then just let it down again it thickened up the meat all broke down it's all Guinness look at that this is a good you know Full Belly dish now you can smell like Guinness M this is Rich flavorful full of depth it's outstanding thank you so much Chef Guy really nice rounded roasted flavor the carrots playing perfectly little velvety texture from the mushrooms and the meat completely just dissolves your mouth tender thank you great job thank you so impressed phenomenal and the Guin I love the beef is Juicy it is the bomb it is it's always really really good so I'm here in Garden Grove California right off the 22 Chamorro freeway on Harbor Boulevard H about 3 and 1/2 miles from Disneyland now I'm here to check out a joint where I hear this Mexican family put it all on the line to open and own their own restaurant and serve up Real Deal Mexican food this is sabroso everything you order is going to be good so it's really fun to try different things and chamoto plate it's hot this is the chimoto plate it's super yummy it has meat the red sauce it's magical tomoro yeah what does it mean in English that's the shank that's the shank uh-huh that's big shank go ahead get me started okay we're going to Salt him first okay so I have to sear them oh we're going to sear them off on the fat top yeah while those are searing we're going to make the salsa for the chamor we have all the ingredients over here we got cloths B lips some coriander Mexican oregano Mexican oregano cumin cumin seeds got it yeah spice peer corn garlic onions onions and the ginger ginger come on in Mexico that one is mine I have to find something I'm going to tell your mom he changed the recipe so then we're going to put some of super spicy with the chili daral we got kind of spicy and Smoky with the wo and pretty mild with the California some water okay I'm going to drop them in the pot with a little bit of water and this is where we're going to cook them low and slow hang on Zig I want to taste [Music] that oh it's good except the ginger I'm [Laughter] kidding now we're going to cook all the the mixture off a little bit right once it's done we put the sauce on there and then this all goes for an hour and a half all together yeah we're going to put some peppers which peppers are these California and the AR so now we're going to put the salt we're going to cover it yeah we're going to cover now this is a pirano beans pirano pirano have a chamor already [Music] here which is put some p in the middle qu [Music] Fresco it's delicious chef has got great texture not too spicy this has a lot of depth not over seasoned the meat super tender today is my lucky day I followed the rainbow you're my pot of gold to go it is absolutely amazing it's really tasty I love a little kick without it overpowering everything else it's just good food honestly everybody comes in happy leaves stuffed and we're happy the food and the service and the family energy is outrageous it's been an awesome experience very proud of you on Triple D we love visiting the joints that are part of History we're Roast Beef & Gravy Dinner here in North Vancouver British Columbia about over the Lion's Gate Bridge to check out a joint that is the oldest family run restaurant in Vancouver this is the tomahawk Ste and mushroom pie this place is an institution yeah beef it's where I grew up it's just become an icon y your pudding and so is second generation owner Chuck Chamberlain Chuck is at period who took over the joint after his parents opened it back in 1926 when Mom and Dad started they had no idea on how to cook but it wasn't a restaurant it was more of a meeting place at that time but today folks come for the food FX girl up and that's all thanks to head chef an zubidi Ste a mushroom pie up who cooked in restaurants around the world before moving to Canada because I wanted to learn Canadian cooking hey that's what you say right hey he hey now we're going to do the roast beef tops are Lun so I make a little scoring on the top and then we're going to put grainy mustard Montreal steak spice and we just massage it in roast off in the oven at what time 350 about an hour and a half we got the beef drippings going to scrape all this goodness from the pan into my stock pot and we're bringing that up to a nice Sizzle adding flour so we're making gravy we're making grav gravy and where did the aou come from we make our own beef stock we Brown the Bon of course we Brown the bones and we make them from St look how dark and Rich and beautiful that is that the back of the Camaro too it's doing its thickening and it's done now do we start slicing meat would you like the big one okay beautiful gravy over everything two knives and forks go [Applause] ahead oh that's outstanding roast dinner this is Pineville tabern and a whole hunk of the menu that's righted out of the ab bruy family cookbook have Pork, Beef and Veal Ravioli ravioli Co ravioli two meatballs their meatballs and the raviolis are just to Die For Us authentic the recipes came over from the old country they were brought over by my great-grandmother Clara my aunts made ravioli for church dinners and it just gets passed down through the generations half Ravioli and now I'm the fourth generation in America making these ravioli take me to flavor Town son we use 1/3 1/3 1/3 beef me and pork nice and hot really break this meat apart we don't want any big chunks absolutely you know what you just don't see it at fairs anymore meat pops next minc shallot minced garlic salt black pepper a little bit of granulated garlic give that a stir to incorporate just a little bit though not a lot at all just a little bit there's also garlic in the minata sauce got it let it cool down before we mix it with the cheese filling absolutely dig it now we're talking about filling that's Mount vvus of Rota you can never have too much cheese about a dozen eggs hard skim mozzarella cheese grated locatelli Romano Cho flat leaf parsley salt fresh ground black pepper switch it on 2 to 3 minutes mix it with the meat precise measurement here or very precise right about there now we'll combine that so we're set with the meat filling for the ravs yep now was this hammered out by Paul Riv we found it in the basement so you never know you know you don't into the Piping Bag and the dough is as simple as simple gets it's flour and eggs it's like music to my ears we'll mix it for 3 minutes that's it that's it okay so the do's had a chance to rest and now sheet the pasta make the Ravel absolutely all so simple get that started and the thickest on this happens to be seven so lots of flour so it doesn't stick and bind we'll go again drop it down one setting now this will be the triple this will be the triple here doing the triple to get it the right size so it'll go through hit it with a little bit more flour one setting less again number three two we're going down to one look at that that's crazy fillings in the Piping Bag straight up and down roll it over and the other half straight with the left cup with the right what is this Karate Kid looks great this okay cut them seal them and for that we use our Fork that without question is the ultimate ravioli tool we had one made for you dude just press to seal and that's it what's the next step boss get them in the water now we're just waiting to cook the pasta dough itself so give me the run down on the minara very basic olive oil garlic and canned Italian Plum tomato San Marano San Marzano and right onto the plate get that touch it up with a little fresh chopped parsley and some grated lucatelli Romano now that's a fork that is all Thrilla no filla you got the balance exact amount of creaminess you taste the texture and the rec the still then you get the texture of the meat and the flavor is right on point with it the marara adds that acid a little bit of that Sting from some of that cheese right on top of it here you want to try some I'm sorry homemade cheese ravioli it's so nice and thin and fresh and delicious and light that's how you really tell this homemade ravioli Jeff Michael Simon I am glad you know all the cops in Cleveland come on dude I hit that whole shot handed sideways oh Surf & Turf Sandwich you're killing me all right where are we we are in Detroit Shoreway neighborhood of Cleveland Ohio about 500 ft from the lake that's why it's so warm freeze yeah uh really talented young Chef here he is killing it with like Chef up diner food chef up diner food on Triple D perfect this is good company pull Mushroom in the window Runner I just can't say enough about how good this place is blows your taste buds out of water and our peino wings I like anything that Brett makes oh you knew him before he got here I'll follow him anywhere that's because chef and owner Brett sawer has build a reputation in other droids around town and brought those culinary skills to this concept we took all the simple food of a diner and made it much more difficult just shf the entire thing favorite thing on the menu surf and turf got two Surf and turfs ready it's a shave steak sandwich the aou has the lobster flavor into it I could have sworn that there was Lobster on the sandwich I kept looking for the lobster what are we into next our surf and turf we start with the certified Angus beef tri tip I see the turf but where's the surf we serve it with a lobster beef aou and I'm the crazy one koser salt black pepper chili powder onion powder garlic powder dry Rosemary how long is it going to sit on there 20 30 minutes cook that in our oven 8 minutes at 500° then we turn it down to 350° and cook it for an hour chill it slice it on our Deli slicer for service okay Chef now we're going to make our duck sell nice fatty mushroom spread don't get to say nice fatty mushroom spread very often do you it just has a ring to it butter add our shallots our garlic sundried Tomatoes sundried Tomatoes actually break it up a little bit yeah nice little cic B bite in there Teragon parsley mushrooms we do crinis salt white vinegar red wine cook for about hour hour and a half this is the time when we're going to see the lobster shells come out huh yes I am dying to see this we're going to start with the beef bones you rub these with tomato paste I love that little trick in the oven 350 don't roast bones in the pot our Lobster bodies this is the weirdest thing I've seen black pepper corns bay leaf water bring it up to a boil turn it down to a simmer and let it reduce over night in the warehouse of fun so now we're going to make our Beret sauce start with our Teragon champagne vinegar reduction champagne vinegar shallots Paragon bring it up to a boil hit it on simmer let this reduce down straighten it out whole eggs some more yolks salt caban chilies our Teragon reduction then we're going to use our stem blender then we have our melted butter give that slow drizzle BR is done time to build it Fant favorite part of the day milk bun very generous with the duck cell will you let that reduce try tip Brun onions our Teragon chili bnes Topp it off the Pirates of the Caribbean stord to cut it with and then Here Comes The Lobster beef Sho I can't wait for this one wao the sandwich is spectacular before you dip it right right right a beef flavors through the roof that is crazy the lobster really comes out I cannot believe how much Lobster flavor is in there it is fullon surfing tur one of the most whacked out thing I've ever seen on Triple D amen yeah two for two brother plating surf and turf it's a really good cut of beef and it's so tender the hju sauce is the die for so I'm here in southbound Brook New Jersey which is about 45 minutes from Sloppy Joe New York City to check out a meat market well it's not just really a meat market it's a meat market in kind of like a deli well it's not just that it's run by a family well it's not just run by a family it's headed up by a kid and he's not really just a kid he's 18 he's a senior in high school well if you think this story is great I hear the foods even better this is Joe's Meat Market like play porm over Linguini we come to Joe's cuz we want Quality Meats they got pretty much anything for everybody that's Joe and Dolly Lort who have gone Full Tilt at their restaurant meet Market Deli for 30 years and now their 18-year-old son runs the show this is crazy walk me through it boss I started when I was 12 and I bought the guy out when I was 18 I was talking to the boss oh yes no go ahead I've he he is the boss he had a meat knife in his hand when he was 12 every day after school I used to come and just watch the cooks he wants to take over the family business Giovanni learned a lot from his father he makes everything fresh one Mark sloppy joe the market sloppy joe is amazing turkey roast beef corn beef colaw the Russian dring three pieces of bread one of the best sandwiches you're going to eat what are we making first the brine for the corn beef we start with the hot water this is for the sloppy joe isn't a sloppy joe typically tomato sauce and sloppy and we do it a little different curing salt sugar and regular salt so that's not a pink salt it's the same as a pink salt right just not it's not pink but it does the same purpose so this is going to give it that red Hue to the meat yes pickling spice smashed garlic chopped onions add the meat and then the cold water and that's going to sit for how long 48 days for 48 days we put it in a pan carrots onions a little water and we cook it 500 for 3 hours wrap it up the next day it's ready for use now we're going to be making the turkey parsley garlic white pepper peppera olive oil just going to give this a dry rub yes in what temp 375 for 2 hours and what are we going to make next Co SLO cabbage carrots sugar celery seed salt white vinegar and Mayo next up the roast beef good man salt garlic powder black pepper and minced onion and then I just sprinkle it on top put in the pan get the water we're going to let this go how long 2 hours at 375 let's make it happen Captain Ry bread Russian no slow down three pieces of bread that means this thing is going to go co Sal too corn beef you've sliced it so thin it's only got one side great color great flavor turkey the roast beef dead men swiss cheese toothpicks that's not toothpicks that right there is like a saber put Russian on top it's a little messy thank you Captain Obvious Captain Obvious comes with a Beach Tow can anybody eat a whole one oh yeah they like it you just help them to the car and let them sleep it off I don't know what I like more about the sandwich and that you guys are roasting all these meats and brining them or the Russian is delicious sl's got good crunch doesn't overpower it corn beef is out to lunch roast beef cooked perfectly turkey delicious really good swiss cheese thinly sliced when a cold sandwich can taste that good it's because you're using quality ingredients and doing it the right way yes thank you impressed thank you Market sloppy joe the Russian dressing you can tell how fresh it is two good buddies M Brian and Jess it's exactly what a sloppy joe should be covered with meat this a meal for a family beef potato pie the beef pie is great because the beef's really well done it's very savory It's a Wonderful mix between the meat and the Beef and Red Wine Pie mashed potatoes what are we starting off with so we're going to make a short crust pastry for the beef pie we're going to have our flour and just a little bit for your homies over here yeah we just add a little bit over there well I like to make a lot of mess so everyone else drop a little bit salt vinegar some chilled butter so we crumb that and then we're going to add the water and we bring it all together into a big lump it's a culinary Dr in Australia a big lump my lovely lady lump check it out okay so we have our ball of dough that we're now no do not change it to ball of dough you called it a lump the lump of Aussie dough and now we're going to sheet that now we're going to cut out our rounds do you normally put flour on the ring yeah so it doesn't do that ruin that one there you go I ruined it I don't remember me holding the ring without the flower on it don't come to bangy the day after guys been here the pies will be awful make sure that the girls are working yeah so now we start forming this into a pie tin yeah going to trim that up all right now we make the filling okay let's do that we have an Angus beef chuck roll we're going to coat that in our spice rub onion powder granulated garlic mustard powder koser salt ginger powder powder there you go celery seed black pepper that a good mix coat our beef in that and then we're going to Brown it off with some oil and then we're going to take that liquid all right over the top add a little bit more of the dry mix some fresh garlic red onion lots of red wine Rosemary bay leaves a little bit of cheesec cloth just so we can pull those out at the end this will go how many hours 5 hours at 250 all right what are we into now okay so we're going to make a cheesy potato top for this uh beef pie potatoes half and half butter and some water water so after we've got these to a softness we're going to then strain those we're then going to whip them on our big mixer with some provolone and some Parmesan cheeks all right let's build a pie so we have brazed our beef that's some Dynamite brazed beef and those beautiful pan drippings that were left over we've made those into a gravy going on to be right in there you bet and into our bases if you're lucky you'll get this one it's got extra cheesy potatoes delicious this then becomes our top egg wash poppy seeds in the oven about 30 minutes 350 and you have your beef and red wine pie with cheesy potato top okay the brazed beef inside of this is out of bounds there is flavor on top of flavor great herb great wine fantastic texture potatoes are delicious love the little bit of kick and the little bit of extra that you're getting from the provolone from the gravy to the brazing to the seasoning you didn't miss an opportunity to swing what do they have in cricket is it a bat y you didn't miss the opportunity to swing the bat my friend delicious thank you beef pies with cheesy potato top this is amazing it's so good we have chicken pop pie in the United States this blows chicken popie out of the water oh yeah it's one of my favorite dishes here at banksia so I'm here in Sparks Nevada just about a mile or two outside of Reno now when you're cruising through a town like this and you drive Wagyu Brisket by and you see a barbecue trailer and then you see yourself an Old Hickory Pit an Old Hickory Pit an Old Hickory Pit and another Old Hickory Pit I bet you they're doing some real deal barbecue this is Carolina Kitchen and Barbecue Company half PB pork plate for John I base all my barbecues off of Carolina Kitchen you can smell the smoke and it just calls you in three rib platter how do you describe the place to people I always put these guys in the great category we just load up on barbecue and I have to Waddle myself to the car but Chef clay Cobb didn't start out as a q connoisseur after working and fine dining back East he moved to Nevada opened up this joint with his mom and got back to his family's Southern Roots his dad was from the south what kind of barbecue you guys doing Carolina style barbecue what kind of wood are we smoking with almond really you're doing pulled pork you're doing wings and then people demanded brisket demanded we decided to step up the game use wagu brisket your Wu brisket platter super tender super juicy wonderful smoke I've eaten myself into regret with this brisket all right let's get into it we're just going to trim the brisket up and we're going to make the rub okay kosher salt course black pepper of course granulated garlic mix it up little mustard shmear I have seen some liberal rubbing of briskets in my life this guy might take the cake let it tack up a little bit you know an hour go to the smoke 215 about 15 hours we're going to wrap it up finish it off till it hits about 203 pull it yeah we let them rest for about an hour hour and a half you have got to explain to me what we're doing col greens what happened to the greens well they're chopped and blanched where'd you learn this method believe it or not it was my Italian uh College buddy I mean that's a new one for me something from everybody let's see how they taste all right bacon onions sweat the onions add the greens some water and some beef base it's a new one we'll let this go for about 2 hours apple cider vinegar some salt We're Off to the Races next up moonshine barbecue sauce I mean like legit moonshine shine shine [Music] yeah smooth yeah it's good though we should get a second opinion on that from the camera and just see what you think camera what do you think there you go see the camera's not driving that's right camera camera stick with me ketchup seed and salt moonshine you do it like that son Liquid Smoke cider vinegar Wishard your sauce hot sauce and some sugar I like this sauce just bring up to a boil and we're good to go that's some good looking [Music] brisket I mean that is about as juicy and tender that is Giller some the best brisket I've seen outside of Texas actually not that I think this brisket needs sauce in the world of college boy I'll tell you what tender and cook down but still enough Textra that's great man this is like you've been working with a Pit Master down in Texas for a while a real deal well done man' thanks [Music] Birria Tacos so I'm cruising down the streets of Los Angeles and you can find a taco truck about every hundred yards and I'm doing the same thing you are I'm trying to figure out which one do I stop at well I heard about this truck that's serving up one of my all-time favorites and that's bdia and I'm hoping it's the bomb and I hear it might be welcome to Tacos a bdia La Unica we got a line on Venice Boulevard let's get this place moving La is the best place you will find we at 100% how'd you find it just walked up to it just driving by yeah on 1 to 10 where do these guys rate they about 10 for me that's exactly how yasmani Mendoza and his family felt about their mom ever's cooking so they build her a food truck did you ever think this is what you would do it's crazy yeah what's the number one thing on the menu tacos crunchy tacos with cheese that's all me right there is that what I'm getting oh yeah three this one is crunchy tortilla that has the cheese and then the bira on top you dip that taco in the consum and you make magic what are we starting with we're going to do the bira paste okay Chile California cuz he's have been steeped in hot water black peppercorns oh spice clove a little bit it gives oh yeah just a touch cinnamon garlic the whole garlic and onion little water and blend that there it is okay really interesting to have that much all spice and clove in Mexican food for me this is because of the goat I goat what you're saying yeah strain this so the goat we had the beia paste water salt into the pot so it cooks for like 3 4 hours then when it's done we'll pull the bones pull the fat but then we'll save the sauce for the consum correct this is the Chile aror salsa with the oil so you got the flat top really hot so you can not only cook the tortillas and cook meat but you can also get it hot enough to sauté on it correct got it she we have the garlic toast those off the oil the garlics and the chili daral all in we add the water salt yeah right you see him step backo it's got a great acid to it almost like a vinegar acid this is delicious I'm get so hungry okay so hurry up this is a handmade tortillas that's the real key right there dipping it in that fat and then we add the cheese montere Jack this is the ca we chop it and then we add it to the tacos is that a normal portion yeah wait a little bit for them to get crunchy it's good to go okay the limes cilantro and onions Chile arable got to put lime on tacos lime and hot sauce bye-bye folks nice knowing you going to com town without question one of the best bot tacos I've ever had thank you very much it's not gainy it's not too spicy it's not too salty it's imbalance and then you get a great mixture of the onion and the cilantro you got to come down here and do that dunk if I could figure out how to get in the consum in a kitty pool kind of weird huh goat is wonderful it's the best this is tender and delicious and have you had Bia before I have not never had goat no you just goat for it and whatever that sauce they do it just has that juicy flavor it's the consum for me consum top notch one when you think about Mexican food what is the difference between The Good the Bad and the Ugly definitely the sauces but also the rice and beans and how these guys do excellent it lived up to the hype I got a really good friend of mine we come down here what would we make next and give him the Vos is a crunchy tostada with melted cheese and meat fantastic he'll be hungry for sure this is my buddy steo brim man pleasure man pleasure pleasure my favorite show is Ridiculousness on MTV it's hysterical this guy has eaten all over La let's do it upright for him okay okay yeah Ramen I live in Lomi and I drive all the way to LA to come Al the vampo vampo the vampos are great you have a crunchy shell toada and you get all that meat on top oh my gosh they are delicious so right now we're going to cook the be for the vampos r being beef yeah what's vampos mean a tostada with melted cheese and meat all right let's see it Chef Beef goes in and this is probably like beef shoulder yeah so we add the water sauce on top then this is the same sauce that we made yes this is the Bea paste season with some salt and let this go for 3 4 hours so what else comes with this beans and rice love beans and rice you look like you eat beans and rice beans and rice we're going to make some Mexican rice you fry the rice a little bit and while it's toasting the tomatoes garlic onion chicken base yes water are you spicy guys I love spicy ready to go spicy the rice is nice and toasted so we pour the mixture in and Stir It Up you got to cover it and we'll let it steam correct cooking beans from dry is the way to go it's Pinto yeah always Pinto yes water salt just one big chunk of onion they'll be ready to go like in an hour and 30 minutes great we're going to make the salsa ver oh to Meuse jalapenos water let them boil for a couple minutes ah you get it all over Steel's hockey jersey and we add the garlic salt and blend there let's try it I mean come on oh that's crazy bro that's so good can we please make the that I'm going to eat his hat put the handmade tortilla on the flat top it takes about 30 minutes the tortilla Cooks slowly until it gets it dries out versus fries the water out got it with the monterey jack on top of it then we add our shredded beef this is a Vedo rice and beans onion and cilantro there you go you add a little bit of hot sauce add some [Music] limes buto we being quiet for a reason oh my God it's is amazing sometimes I Haven tasted before it's messing me up the hot sauce is so fresh I needed this the drying out of the tostada is the GameChanger 1,000% and the rice and beans are so honest I'm having a tostada Revelation the beef was really good it was juicy the ttio sauce added just the right acidity to the meat and it cut right through Hot Tacos coming up this is the spot to cop and you just keep on coming back Chef you have delivered the food's outstanding try to show off with my buddy over here amazing d right sincerely amazing huh thank you this might get me back on ridiculousness that's what I'm working on you know one of the things I love about triple D of course is all the great food but even more than that is Nasi Lemak with Beef Rendang the people that make the food especially when they're immigrants and they come to the United States looking for that American dream so I'm here in the Mount Lookout neighborhood of Cincinnati Ohio to check out one such dream this Chef came from Malaysia when he was 41 years old so he opens up this restaurant from what people are saying when you taste this menu it's a one-way ticket to Malaysia this is Sago barbecue py Sago is this little hole in the wall place the foot here just like pie Star Restaurant looking the curry me broth I'm always looking for authentic Malaysian food and I found it here from Chef Paul Liu who went from working as a skilled Chef in Malaysia to firing things up in Cincinnati you're doing Malaysian which is a influence of Thai Chinese Indian all different countries get a little geography lesson folks want n lch the best thing on the menu here is the Nasi lch and be frang it's Curry Beef stewed for hours some sambal pickles a superb dish what are we making today nasil nasil yes we're going to pressure cook the beef knuckle for 35 minutes lass lemongrass water it comes off we will chill it dice it before we put it into the brace what do we do next the fresh spice for the beef R oil lemongrass turmeric galanga onion and then we have dry spice St first I'm going to break it up break the pot open yeah caramon coriander black pepper fennel clove and cumin grind the dry spices puree that for the beef R yeah next step coconut rice okay this is a Jasmine and long green rice mixture Ginger onions lemongrass pandan Leaf coconut milk salt MSG and water Stir It Up let it cook then we'll finish the dish yeah we put all this together and we have different let's see it fresh spice mix chili powder spicy chili powder you can add more if you like it spicy liquid from the pressure cook okay diced beef Dy spice Lime Leaf coconut milk toasted coconut paste salt sugar then cook for 15 minutes what are we on to next tamarine sambba the chili sauce that goes on the N MK great oil lemongrass onions spicy chili powder this is a Tamarind tanginess of The Tamarind got it now we put it back in the pan salt sugar smells so good cook this until you can see the oil separate from the solid 15 to 20 minutes 15 minutes of torture next The Spicy Pickle salt sugar water vinegar onion cucumber sweet pepper carrot okay all right we're planting Now peanut eggs the spicy PCO right coconut rice Tam s this is the beef rang that we cooked toasted sesame seeds and fried onion traditionally we eat it all mixed together it was such a beautiful dish and now you have me destroying it oh that is so good wow you have to mix it together because when you biting into this you get this tender beef with a little bit of spice and you get a little bite of the pickle and then the next thing you it spicy that's really really delicious n l and beef you have this Rich texture with the beef the fluffiness of the rice you get some of the spice and then you get the egg that can cool it down you take a bite and keep going we're going to check out a funky joint that is using beer to make Steak and Cola Pizza their pizza dough and I hear it's the real deal this is dirty water Dough Company large Fenway Frank order up the best pizza is definitely at dirty water dough boom yeah Boston Strong dirty water dirty water like that sounds really weird and let you know Boston's Dirty Little Secret water up going into Sam so's brand let's see how it works this is special power the wheat is actually Mill from the middle so it gives you a real nice high protein and low Ash salt olive oil little yeast water dirty water IPA we're going to mix this up for 2 to 4 minutes on low and then another 6 to 8 on high then we let it rest portion it out 12 oz I usually do 20s you want to do the big boys you want to do the little guys whatever you want to do babies or the big boys let's see how good he is on his 20 1715 oh 20.25 not bad let him proof overnight what are we going to make steak and cola ready to finish Jen the steak is really good it's marinated with Cola which sounds weird at first but once you try it it's delicious steak and cola Pizza I was looking at unique uh creative ways to marinate steak this is shredded not ground be beef correct Italian dressing and now we put the cola and I'm just as freaked out as you are right now little soy sauce granulated garlic pepper and some salt you want to mix it up marinate it good so just a little bit of provalone got your Ms why is it always my Ms I don't have any Ms here I can't check that with my baggage and then you got your marinated steak it's my marinated put it on Raw Cola the soy sauce in the Italian dressing my new favorite combo all mixed up you might be the one that's mixed up we'll see about this gorgona funk right there huh you're caramelized onions caramelized so the nice sweet onion put in the oven for 8 minutes at 550 all right right balance of uh cheese and meat and sauce not soggy bro you got a pizza here it's meaty it's rich and delivered on a crust that is up there with some of the best I've had chewy get tender it's not overdone with the ingredients the attention to detail is really paying off because I thought it's either going to be a hero or a zero that's a hero that's a dynamite pie here's a large steak and cola it's just wonderful you want your pizza to have some o to it the Bold gorgona the strong provolone it actually complimented the sweet Cola of the steak really Meatball Burger well so I'm here in Inman Park in Atlanta Georgia right between the Highlands and Little Five Points now to you and me that doesn't really mean much but to the locals this is a famous neighborhood that just blowing up with some righteous restaurants like this joint welcome to [Music] folkart folk southern fry the window this place is the definition of southern hospitality frying GRE tomatoes for table six menu's great from top to bottom and cooked up by Atlanta native Jason Hill lobs are roll in the window let's pick it up who with co-owner Randy Parks turned a 100-year-old former grocery store into this funky folky joint in 2013 what's the food keep it simple but we dress it up make it Artful sort of like a funky upscale funky upscale meatball Burger let's pick it up great meatball flavor you can barely get your mouth around it but it's really good all right what are we into our marinara for our meatball Burger marinara marinara going to make some marinara we're going to dump in our diced onions diced red bell peppers and our chopped garlic and we use a healthy bit of garlic okay our red chili flakes then we sweat it down our onions we're going to put our Papa in salt little bit of sugar this is my time okay margin parsley fresh concas tomatoes con what just a little bit of water how long is this going to cook about 10 minutes so you hit the immersion blender into it then drop the basil in and then hit it just a little bit and break the basil up yep now we're into the meatball Burger meatball Burger okay so we make croutons and then we grind it up how's Good Taste of Crouton and then diced onions you're not going to Brown those off or anything going in raw NOP raw fresh garlic that's going in raw too raw little bit of cumin little bit of black pepper fresh thyme oregano and this is kind of the secret I think the chili powder and a little bit of salt now we're going to add some fresh eggs beautiful flat top Flat Top is it one Patty this one's three three patties you know it is swimsuit season that's right we put on the provolone cheese caramelized onions the wonderful mushrooms housemade marinara sauce and then our housemade pickles TOS our hand cut fries there you go holy Moy look at that love the sauteed mushrooms nice little kiss of the morning ARA that right there screaming Italian Family Sunday dinner that's ridiculously big the sandwiches are like complete meals it's got some Southern kick to it and it makes it totally awesome bacon cheeseburger is this a typical type of Atlanta restaurant I'd say it's fun because it's very much a part of the neighborhood it brings a lot of people together a lot of neighbors that we know the natural light makes it really warm and the old signs just make you feel kind of nostalgic fantastic and unique thank you well done brother thanks [Music] Guy French dip table one the short rib Braised Short Rib French Dip French dip is probably my favorite thing here you get a combination of the onion and the cheese on top of the real Rich tender meat it gets me excited most people make the French dip out of top brown or leftover prime rib we're going to braze some short ribs right now we're making some brazing liquid okay A little Bacon fat red onions celery and carrots I add a tomato paste fresh thyme Rosemary B Leaf red wine beef stock bring it to a boil and then it's be ready for the short ribs season these salt and pepper put them on the grill so sear all four top it off with the braz liquid and we'll cook it for 4 hours now how in the world are you pulling that out without just tearing off a little chunk and trying it oh I'll be just fine fish out the ribs where wait wait where did the fish come in take with the togs take them out oh take the short ribs take the short ribs out I don't know we're in San Diego maybe there was fish finish the short rib in the Jew with caramelized onions toasted baguette gorgeous and we'll top it off with the shredded guer cheese put this in the salamander toast it up no salamander was harmed in the filming of this show by the way so we got the reduced Jew hi food coma my name is guy I'll see you in just a [Music] minute the only problem with this is you didn't serve it in a kitty pool cuz if you could get in with the sandwich in the shw I mean that short red along with those caramelized onions bananas and bananas is good bananas is good the bread's fantastic the Jew is luxurious you get all that nice fat that's coming from the brazing of the short rib little touch of the red wine and the melted grer on top it's all the components of what you want a great French dip to be that's it baby this is a made for culinary TV movie Hotel Corned Beef Hash restaurant vet been cooking since he was 13 years old returns to San Antonio Texas to open the mega breakfast and lunch joint serving over 20,000 scratch meals a month this is Magnolia banket house corn beef hash Robert what are we into we're going to make some brine for corn beef we start with some cold water poer salt brown sugar cure number one little pig salt helps preserve it helps give it a little color cinnamon stick Mustard Seed black peppercorn Juniper Ginger old clove all spice all spiced berries bay leaf garlic clove celery carrota and onion now how long is this going to simmer 10 minutes the big monster brisket certified Black Angus brisket thish is riddled with tremendous flavor because of the integration of the fat the brine's done now we're going to shock the brine you know what this is this is the punch bowl at the flavor Town High School prom We'll add our brisket to the brine fat side up and how long we going to brine this week uh 14 days wa this super Savory brine locked in for 14 days out of bounds Okay so we've got one of these that's been brine look at that we're going with an onion and another onion pickling spice and then some whole clove garlic about a gallon of water oil on top oven 350 4 hours so now we're all done oh look at that I've chased this flavor profile my whole cooking career we'll cool it down in the refrigerator overnight so it reabsorbs those juices the briskets cooled and chopped up now it goes to the Buffalo Chopper correct now we take the garlic and the onions and we put them in the robo coup with raw onions pepper salt and garlic and we make a puree got the puree the brisket and the potatoes now it comes together this is a beginning of righteous hash start with some potatoes add our garlic onion puree and then now ridiculous amounts of corn beef it's mixed together you go on flat top or sauté pan sauté pan you going to do the flip I'll do the flip ooh that's crispy hash and your favorite thing chicken in the pool doing the backstroke it's an orchestra flavor it is the way it's supposed to be done it's been this lifelong Quest For Me on Triple D we love to go to the places you send us and this time it's New Orleans nice job by the way to where folks are going nuts for a local sandwich called a Roast Beef Po' Boy PoBoy so the next time you're on a PoBoy Patrol and you're in New Orleans you got to check out parasols be boy the best poor boy I've ever had great beef great bun made with tender love and care when it's stripping down your arms you know it's good best in the city a PoBoy means a sandwich you got shrimp Bboy and oy Hy the roast beef is the best and it's the one that made parasols a local Legend This is the best not one of the best no this is the best this is the best yes absolutely by the way this is Ross who sent us the email that said I got to come here what makes it so good this just melts him out Jeff put the little TLC in his Pro yes he does that' be Jeff Carreras roast beef who bought this joint 10 years ago oyster and kept things the way they've always been especially the roast beef this is what was taught to you yeah this was handed down from the P family which own parasols take an inside round get it nice and lean to be boiled boiled not roasted not roasted I don't know man that scares me and you let me know to the hot tub just water no seasoning straight water no seasoning that doesn't make any sense seasoning comes afterwards okay now how long these go down for about an hour and a half we're going completely cook we're not looking for any medium rare no medium rare here dude just boil beef I'm I'm expecting something big I I mean they email me and say you got to go to the parasol you got to go to the parasol we'll get your taste buds dancing here in a little bit now what happens let it cool a little bit then we'll slice it up throw some gravy on it and ready to be served our hot cauldron from that stock is when we mix together the seasonings to make the gravy some flour some oil little black pepper garlic powder little salt what was that two cups three cups of garlic powder uh pretty much about a one pounder how much gravy is this going to make 4 gallons of gravy wow below Kitchen Bouquet for color and you make this how many times a week every day you make this every day every day this is going to go to The Boiling cauldron yep try not to get any on you man nothing but brown gravy taste this wow I wouldn't kick that out of the sandwich no indeed not that's what makes it you can serve that on my flip-flop it tastes good it's nice and easier to slice once it's cold you know looks like beef jerky dude dry no flavor for now from here we're just putting gravy on it sticking it into the oven about an hour or so if that dude you better be delivering roast beef is done final outcome of it now you're going to show me roast beef pboy that you won all these awards for oh wo wao look at that thing cut that bread in half okay now we toast this not yet we toast the bread though right we do toast the bread you like to toast the bread after you put everything on it yes is that enough that's for one side sure lock it out man and this is how you make it that is pretty much the the roast beef Poore stick it in the oven let it toast the bread nice and toasty for a couple minutes Mr I just put lettuce in the oven what's that all about toaster bread ahead of time no it's not the way we do things around here evidently dig into that that roast beef is capital tea tender man oh yeah it just falls apart as dry as it was earlier from as dry as it was juicy meshy creamy that's legit right there I got to tell you dude that's great when I saw that roast beef I'm like there's no way that gravy's going to save this nice job brother we got to check out Sunny's Famous Steak hogies how many rolls do you make a day between between 30 and 50 dozen 30 or 50 Cheesesteak dozen oh okay we start with the water this is fresh yeast heat it up in some water this is the big shot way right here then I have salt I have damal who dial is the food for the yeast flour 11 12 lb to start with we're going to mix it for a little while and then we'll add some butter and shortening another 12 lbs of flour got it it's not your first rodeo is it there Johnny no the dough starts being carried by the hook it's ready to go now we take it out and where does it go it goes into to a dough box for how long about an hour then we punch it down and then it starts to come up again this is one that we punch fold fold fold put it back right you should feel how warm it is what size are we going for 4 and 1/2 oz boy you're good that is dead on I say that's perfect thank you I'm out that was perfect we'll put them on our metal pan we're going to put them in the metal proof box going to get about another 20 minutes 10 and then we're going to roll them out we'll press it down with our fingers we want to fold the little up turn it over roll it out ni good then I have put these in the metal proof box and they go round three yes next thing we'll do is score them butter them and pop them in the oven yes than the wonderful rotisserie slide it down push it all the way down to the bottom and then it'll stop round and round it goes it must be the ones eye roll interesting how it gets like a little crackle to it y great crust but light that's a good one makes the whole sandwich like the one folks have been lining up for since 1958 cheese steak cheese steak this is the second tr get any better and what what we have here is Boneless ribey just a little bit Frozen and you're going to just pop it in the sleeve we're looking for like a 16th of an inch you cut that so thin there's only one side to it goes on the line yellow onions I'm going to put a little bit of butter on the side always better with butter and then cover it we're just waiting for it to get to a point where we can break it up put a little salt on top a little butter Again mix it all together and now I'm ready to put my Corone cheese That's All She Wrote That's All She Wrote thank you thank little bit of melted cheese thin slice on that meat the onions on a freshly baked roll what the kicker on that is the butter the butter is what does that that should make some folks nervous and fing so I'm here in Atlanta Georgia and I am looking for what exactly some real Bacon BBQ Brisket Cheeseburger deal barbecue you know what it is guy with this crate 502 in here we just got to bump the timing up a little bit that's all it is so you call your buddy Rel who knows a lot about cars a ton about barbecue this is the real deal this is the real deal this is Fox Brothers Barbecue smoke Wings up in the window Fox Brothers is probably the best barbecue I've ever had all right plate up just one of those places you got to come to for plate up in the window run it it's legit Texas barbecue and they nailed it they are Jonathan and Justin Fox just your everyday barbecue loving Texan twin brothers how'd you guys get this started we pretty much just started cooking in our backyard for our friends and in 2007 they moved from backyard parties into a massive business we smoke probably 10,000 lb of pork and brisket a week are there no other restaurants are we in we we on an island pretty much it's wow it's that good hey you put good food out there people come which includes a big fan of what these twins are turning out my buddy Top Gear host rut wood it is the best barbecue in Atlanta hands down Fox Brothers Burger up in the window the Fox Brothers Burger is a mouthful and it's sort of a misn number to call it a burger it's not a burger at all it's brisket you can tell it's just smoked all day on the Hickory and your hair smells like it when you leave and that's how you know you're at a good barbecue joint all right let's get after it this is a certified Angus beef it's trimmed down this fat it's a little bit now we're going to season our brisket with our salt and pepper seasoning brisket with salt and pepper that is as Texas as it cup now we're going to go to the smoker we're going to go to the smoker great we cook it overnight 10 to 12 hours at 200 205° basically as low as it'll go yep let's go so now what are we into our homemade barbecue sauce bring it doctor we got a homemade ketchup we got some vinegar white yep next up hot sauce anybody particular Texas Pete of course there you go Little Texas Carolina Texas beet made in Carolina used in Atlanta yeah makes sense next up black pepper granulate garlic black strap molasses y okay ground sugar M wor the sauce chili powder M was that styl and grunting yeah that's what we do in the South when you like something you just go M onion powder onion powder and last but not least salt just just let it come up to tip and simmer for about 30 40 minutes beautiful what are we making now we're making Pima cheese let's get into it cheddar cheese pepperjack cheese you know what if you're going to try it I just feel like I should try it too you better get right in there pentos a little pepper and for some heat cayenne pepper mix it up by hand let's make a Patty for our Fox Brothers Burger all right let's make a burger so we're going to take this brisket oh my gosh that's good get after it Zoro we got some of our housemade jalapeno Mayo right here come in a cheese Patty and we're going to take this beautiful thing and throw it under the salamander we got to hurry up and get this burger out before rutage eats all of the other brisket that rutage I'm sorry here we go hit it take our Toasted Bun we got some of our peppered bacon couple pickles tomato onion that's a Cho beef sandwich called it a burger called it a burger I like it [Music] oh that's a great burger you just like cleaning up over there like a lion that just ate a gazelle I don't know what happened I I went after mine it's super tender brisket when you chop that brisket up you get a chance to incorporate that fat yeah so it makes it even a little bit more ous adding the P cheese and adding the veggies on top of it brings that burger element to it that's Fox Brothers right there damn man come on all right that's full speed man that's all Throttle No Bottle man that is just getting it done [Music] a triple D when we hit in historic place like Baltimore well we got to use the inside track of a buddy who lives here Pit Beef so regardless of the weather or how busy this dude is we're at Charm City Cakes to talk to the cake bad boy Duff Goldman and find out one of his favorite joints call the cops this where the magic happens all right how you doing nice to see you good to see you so you open up the bakery you've been doing this thing here but you really come from a culinary background not just a background of making incredible cakes I've been in Coke for almost 20 years I come to Baltimore I want to try some iconic Baltimore food locals know got to get pit beef so where's the best place to get it I think probably chaps chaps let's get some pit beef all right let's do it oh sweet isn't that nice come on let me drive seriously seriously can I no oh come on I didn't get to make any cake this thing is awesome that way I watch it this is the famous chaps this is chaps look at that you come to Baltimore this is what you better see if you don't it's not pit beef the charcoal pit beef you're not going to get it nowhere else one medium rare beef on a roll it's so tender just Falls right apart let me have beef done the way you want medium well and a medium rare milk then sliced thin oh look at that and piled high when anybody says sh they know what we're talking about it started 21 years ago when Bob and Donna cger got married as a wedding gift my father gave me this little Shack for a lawn tools or what well now he said since my husband loved to cook we should put a pit beef stand outside of his nightclub fry in a rare we started just a grill an exhaust system and a register and learned real quick two be on a roll than bringing in so many fans they had to add on a dining room somebody get the counter please but the beef is still the same is this the best pit beef in Baltimore yes it is now this is It's a bottom round you put about six of these on to start today you can smell it from as early as probably 6:00 in the morning once I smelled that smoke I said I got to get over here we're just straight on the grill just like it is 4 500° usually Baker Boy what do you think that's about right I'll melt the B where'd your bling go B can you get part medium rare and part well done here you can get whatever you want medium to medium rare both rare yes sir good you got three medium Wells I like rare more than anything pull it at rare bring it over to the edge cut it look at that and now in about 15 minutes you're ready to start working then what are we going to make first we make a beef sandwich you can do it come on now keep pushing it it got to the point where it's really on the rare side I mean we're almost tartar right there that goes back on the gr and then we'll bring another piece out this is like tag team meat slicing exactly hey look at that over there W check that out now what do you like to put on these onions maybe a little salt and pepper bit of horseradish on there now how many of these do you guys sell in a day a couple hundred you I like the little jar to it but I got to say the metal of the the white onion the really nice bright horseradish a little bit of salt and pepper a great roll not too much bread I hate when you get too much bread and it starts to become it's all about the meat right that'll just clean you right out won't it wow good hor it's good for you whoa there it is my toes are d i us I got like wow welcome to volore it's spicy it's Mo the me is so tender I give it way past a 10 and there's way more than beef three turkeys they're putting everything on the pit if you want a variety ham turkey I like it and of course sausage too that's another good oh yeah what do you got there meat wizard corn beef Yep they're even pck grilling the corn beef for killer rubben and combos any way you want definitely I think we should have it every single way you can possibly make it my favorite is a bulldog couple of slices of cheese and we put the sausage on put the beef on get up underneath it like this bring your shoulders protect yourself when you're at the counter you're coming to my town and teach me how to Bulldog I didn't think the pit PE can get any better that little sausage kicker this one's got pit beef ham and corn beef is there anything wrong with this picture actually no there's not when the bread won't even wrap around that is so much flavor sweetness of the ham that Briny pickly spice on the corn be beef and then just a nice Smoky flavor from the pit beef to roll that can withstand the pressure this is like sandwich engineering right here good mouth fil it is good mouth fil you so want to bite of this don't you m it's great man well I like everything they got in here I need a red and chicken barbecue for Colin they got the best Smoky flavor in the whole town same as always for two decades it's like one of a family member house and they got to grill out have a great day sir thank you except they're always open and they don't mind you stopping by have a good day thank you and they came from Delaware to get some P beef you make these great combos now can I custom build my own combo oh absolutely for my boy Duff yeah start with the beef some jalapenos down the horseradish okay now we put the ham up there cut the burger in has nacho cheese sauce saage pickles we chop beef turkey where are you defatoret the cascading enjoy there you go there's a champion let's cut this in half no no no no don't cut it don't if you cut it it's going to explode look at the bite out of that make sure you don't lose anything get over here oh he goes for a double bite what's te is there anything right here good no you look fine for