All language subtitles for Diners.Drive-Ins.and.Dives.S47E08.1080p.WEB.h264-DUHSCOVERY[eztv.re]

I'm Guy Fieri,
and we're rolling out

looking for
America's greatest

diners, drive-ins and dives.

This trip...

-I'm clapping for you.
-Oh, thank you. I love it.

...we're wrapping it...

I hope you're hungry.

...firing it...

Beautiful.

...and frying it.

Where do you stop?

There's Lights-Out Latin
in Mobile...

-The bomb, right?
-Absolutely.

...a pizza caught on fire
in Wyoming...

[chewing] Mmm.
This is really, really good.

...plus a joint stepping up
sandwiches in Omaha...

Do you have to buy the bib?
Or can you rent one?

...and making a meal
out of goose duck fries.

Take it to Flavortown.

There you go.

That's all right here
right now

on Diners, Drive-Ins
and Dives.

[theme music playing]

I'm here in downtown
Omaha, Nebraska,

to check out this place that
everybody's talking about.

Husband-and-wife team
looking to open a restaurant.

They find a vacant restaurant.
They don't get it.

But right next door,

there's a gyro
and fried chicken joint

that's for sale.

So they get that.
But their intention

is to open
a fine-dining restaurant.

Well, the fine-dining
restaurant never happened.

But what does happen
has Omaha talking about it.

This is on the 16th block,

and this is Block 16.

Blocking in,
we got Omaha Fries.

It's amazing just
the creativity

and different things
that go into it.

Poutine burrito.

What makes it so good
do you think?

All the different flavors
and the love

that the owners put
into this place.

[Guy] But that love
wasn't at first sight

for owners
Paul and Jessica Urban.

What we purchased
was a gyro shop.

So you bought
a preexisting concept?

Yeah. So I cried
for six months.

[Paul] And then we just
started to run specials.

[Jessica] We just wanted
something more formal.

And then it just
turned into what it is.

Formal food on a bun.
You know.

-Formal food on a bun.
-Yeah.

[Guy] So you're cheffing
casual food,

-elevating the game.
-Yes.

One minute on the Jeffrey.

The Jeffrey sandwich
is brisket,

chimichurri, barbecue sauce.

Coleslaw and potato chips.

It's not just a sandwich.

-It's an experience.
-Yes.

[Guy] We're starting off
with the Jeffrey?

We're doing the Jeffrey.

So we have
an untrimmed brisket?

Yes.

Some salt,
a little bit of pepper.

-Garlic.
-Sichuan peppercorns.

Yup. Carrots.

Brown sugar, tomatoes,

red onion.

This is a house-made
chicken stock.

I also put chicken stock
on my beef.

[Paul] Coconut vinegar,

and some cherry cola.

-And cherry cola?
-Yes.

How long are
we gonna cook it?

-About 12 hours.
-At?

-Two hundred.
-Two hundred.

[Guy] When it comes out,
straining off the juice,

-slice the meat.
-Yup.

Now we're making
the barbecue sauce.

So, the strained-off,
you can see the fat floating.

-Now we're gonna
do this again?
-Yes.

Why don't we just put extra
in the pot the first time?

More fresh ingredients,
more flavor.

It just intensifies it all.

Okay, let's see it.

-The stock.
-I'm clapping for you.

Oh, thank you. I love it.

Uh, some garlic, tomato,
red onion,

-brown sugar.
-Brown sugar.

Coconut vinegar,
more vegetables,

-ketchup.
-Here you go.

Thank you. I didn't wanna
ruin your clapping.

Some molasses.

Sichuan peppercorns.

How long is this gonna
cook down?

About an hour,
hour and a half.

Then we just puree it
all together.

All right. What are
we making next?

Chimichurri mayo.

Let's start out
with a heavy-duty mayo.

Some scallion.

Some honey.

Serranoes and Jalapenos.

White vinegar.

Lemon and lime juice.

Garlic, pepper, salt.

And a bunch of cilantro.

Whole bunch of cilantro, yeah.

All right. Let's see it.

[Paul] Good chunk of brisket.

While that's cooking,
we'll do the bun.

Some of that barbecue,
a little pepper Jack.

Cover it up.

While that's steaming,
we'll start to build.

Chimichurri mayo,
cucumber onion slaw,

the brisket.

-Chips going on too?
-Absolutely.

Gotta have that crunch.

A little more
chimichurri mayonnaise.

Do you have to buy the bib?
Or can you rent one?

You can rent one.

There's more going on
inside of that barbecue sauce.

But I don't know if
it's the barbecue sauce

or if it's the chimichurri.

All I know is that
there's a lot of big flavor.

The meat's nice and tender.

I like that you turned
that jus back into
the barbecue sauce.

-Great sandwich.
-Thank you so much.

And very creative.

Something you're not
gonna get somewhere else.

[woman] The Jeffrey,

it's not dry,
it's not fatty.

It's just exactly
what you want

from a brisket sandwich.

The tanginess, the sweetness.

[man] The Jeffrey was
their special today.

I definitely keep an eye
on those daily specials

'cause you know you're
getting something different.

Every day,
there's a new special?

Yeah, we've done over
3,300 of them since we opened.

Their specials
are really creative.

The other things on the menu,

you can't
go wrong there either.

Duck Duck Goose
in the window.

Crispy fries
with the duck confit,

the gooseberry jam,
duck fat mayo.

It's really
just a perfect plate.

All right. What are we makin'?

Our Duck Duck Goose.

Like the little game we played
when we were kids?

Correct.

I'm gonna season the duck.

-Salt, pepper--
-Is that enough? Come on.

Take it to Flavortown.

There you go!

Some rosemary and thyme.

And we're gonna press this.

[Guy] I'm impressed.

We're gonna throw it
in the cooler overnight.

And then when it comes out,
what are we doing?

We're gonna take
some beautiful duck fat,

and then we are gonna
pop it in the oven

for 12 hours.

-[Guy] 12 hours at 200?
-Yes, sir.

-We'll shred all the meat?
-We're gonna
take the skin off,

boil the fat out of it.

We're gonna crisp it up.

What are we makin'?

Some duck mayo.
That's the second part
of the duck.

-Duck duck.
-Duck.

Walk me through it.

-Mayo, garlic--
-Salt.

Pepper, vinegar,
a little bit of duck fat.

We're on our way.

What do we have next?

We're gonna make
the gastrique.

Let's do the goose.

[Guy] The gooseberries.

Cherries, cranberries--

-Onions.
-Raw onion. Yeah.

White vinegar, red vinegar
and then some sugar.

-Got it.
-Let this cook
for about half an hour.

And then once we hit it
with the immersion blender,

what happens?

It's ready to go
on top of those fries.

-Let's do this.
-Okay.

So we're gonna throw
some duck down.

This is a vegan gravy.

Throw some cheese curds
on there.

-You like cheese curds?
-Yeah.

So we've got some fries,
a little mayo on those.

Going cheesesteak on us.

[whistles]

And the gooseberry gastrique,
a little green onion

and crispy duck skin.

There's your Duck Duck Goose.

Mmm!

The gastrique
is the most critical part.

I love the cheese curd
melt in there.

Where do you stop?

This where like they have
to have an intervention.

Like, people come in
and say, "Stop!"

-Delicious.
-Thank you.

Duck Duck Goose.

[man] It just has
everything that I love

about food in it.

It's the best.

Yeah. I wish they made
the no-calorie one.

Got a Sloppy Nick.

[woman] People are like,
"Oh, I'm in Omaha for a day.

Where should I go?"

Everyone's like, "Block 16."

[man] It's different
and it's funky,

and it's so, so good.

[Guy] When you two
love what you're doing

and how you're doing it

and why you're doing it,

that just translates
to people out the door.

And they get it.

They wanna eat real food
from real people.

And that's you two.

-Thank you, Chef.
-Delicious.

Up next,
a funky Latin flavor-fest

in Mobile, Alabama.

Who's excited?

Like a surf and turf twofer.

That is superb.

And a creative spin
on carnitas.

You're doing
all the right things.

Nothing better than playing
some cowboy mouth

cruising through New Orleans.

Ah, Guy, that's cowboy mouth.

But this is not New Orleans.

This is Mobile, Alabama!

[Guy] Well, it feels like
Mardi Gras could have been
going through here.

There's people that say
that Mardi Gras started here,

but I'm not one of 'em.

All right. Has Cowboy Mouth
played on this street?

We've played there.
We've played there.

Have you eaten here?

No. That seems like
a fried chicken joint.

It sounds like
a fried chicken joint.

But it's not.

This is Roosters
Latin American Food.

Come on, buddy.

All right, I got Cubans
coming up in the window.

I need hands.

[man] The reputation
of Roosters

is really fresh food,

vibrant flavors,
a good atmosphere.

I got a plate of mahi up.

[man 2] You can find food
from Caribbean,

from Mexican,
also from South America.

This place is amazing.

[Guy] And Frankie Little's
culinary how-tos

started with his grandma.

Your grandmother
was from Central America.

Well, she was American,

but she grew up
in Central America.

Okay. Is she one of
the people

that was influencing
your cooking?

Yeah. Big garden.

There was always fresh
vegetables, fresh meat.

And, in my youth,
I'd run around Central America

and just kind of loved
this type of food.

So I wanted
to bring that to Mobile.

[man] Before Frankie Little,

there was really
nothing like this.

He kind of stepped things
up a notch.

What's your favorite thing
on the menu?

-This.
-The surf and turf?

100%.

Surf and Turf Burrito.

It's filled with barbacoa
and gulf shrimp.

It's topped with
this amazing queso.

What are we into first?

We're making
our brown house seasoning.

And what is this
going for?

What is the actual dish?

Our Surf and Turf Burrito.

Granulated garlic,
Mexican oregano,

cumin, kosher salt,
ground black pepper.

We're gonna be putting this
on our barbacoa brisket.

So... that's
a massive brisket.

-[Frankie] Trimmed and cut.
-Okay.

Our house brown seasoning
that we just made.

Dark chili powder,

kosher salt,
ground black pepper,

onions, fresh garlic,
fresh jalapeno,

red wine vinegar.

We got our tomatoes.
We're gonna mix that up.

[Guy] A couple bay leaves
in it.

This will get covered
and cooked off how long?

Ten hours at 230.

We shred it and
just leave it in the juice.

-What are we into now?
-Chorizo.

All right, let's go do it.

[Frankie] Granulated garlic,
ancho powder,

smoked paprika.

-We got cumin, cayenne...
-Chili powder.

Uh, yep.
Crushed red pepper.

Mexican oregano.

-Cinnamon.
-Coriander.

Ground clove,
kosher salt,

ground black pepper.

This will go in
with the ground pork.

And vinegar and oil, yeah.

Makes you want a buck rub,
doesn't it?

It does.

[Guy] Okay, 400 degrees.
How long?

-30 minutes.
-All right.
Let's get into this drip.

-So this is--
-Okay, cool, man.

This is our
red house seasoning.

Cumin, our paprika,
Mexican oregano,

granulated garlic,
smoked paprika,

dark chili powder,
ground black pepper,

and salt. Gulf shrimp.

We're just gonna toss that
a little bit in there.

-All right.
-Makin' our
Surf and Turf Burrito,

we're starting with
a toasted tortilla--

-[Guy] Tor-tilla, yeah.
-...fresh guacamole,

Spanish rice,
homemade pico de gallo,

chipotle cream,

gulf shrimp.

[Guy] Okay, Fred. One shot.

Hold on. Hold on.
Here we go.

In. In.

One, two, three.

Fred!

Pick it up.
Let's try it again.

Five second rule.
Five second rule.

What's the deal?

[Frankie]
Our barbacoa brisket.

And we'll roll that up.
Get a sear on both sides.

[Guy] And yet there's more.

[Frankie] And then
we're gonna top it.

Queso sauce, chorizo,

queso fresco,
pico de gallo, cilantro.

-Thank you, my friend.
-Oh.

I'm gonna delineate
right here.

-You stay on your side
of the line.
-That makes sense.

You got it, buddy.

That is superb.

[Guy] There's a lot
of big flavor.

[Fred] A lot of flavor.

The bite of the shrimp
and the little snap.

And you get
the freshness of it.

The chorizo on the outside
is great.

This is definitely
a wet burrito.

You need a basket of chips
and about four beers.

Yeah, and a shot of Santo's.

And a shot--

Could he have said it
any better?

And a shot of Santo tequila.

Got the Surf and Turf Burrito
right here.

What's not to like?

Lots of flavor.
Lots of goodness.

I got Carnitas Tacos
comin' up in the window.

Why Rooster of all names?

I grew up on a farm.

So I had roosters runnin'
around in the backyard.

Also I wanted a name that was
easy for people to remember.

"Hey, let's go to Roosters
and get a taco."

[woman] Well, there's way more
than tacos.

Everything is fantastic
and fresh.

Hangin' out with Fred
from Cowboy Mouth,

Mobile, Alabama.

Guess what we're making next.

Torta de Carnitas comin' up.

The Torta de Carnitas
are great.

The sauce that you get to dip
it in is out of this world.

We're hungry.
See you in a bit.

Do you wanna try
the chile arbol?

No, no.
I'm trying to cut down.

-I'm driving.
-[laughs] Okay.

-Am I driving?
You're driving.
-Huh?

You want-- I get to drive?

-No, no, that's--
Absolutely not.
-Do I get to drive?

Do I get to drive?

-Stay out of this.
-Nobody's driving.

[Frankie] I wanna drive.

Welcome back.
Triple D hangin' out

in Mobile, Alabama, right.

My good buddy Fred
from Cowboy Mouth

and we're hanging out
with Chef Frankie.

Now, Chef has a joint
called Roosters.

This guy is not
making fried chicken.

[man] It's Latin American food
and I can't explain it,

but it is the best.

It's genuine and it's real.

Torta de Carnitas.

Torta de Carnitas,
it's delicious.

The pork is slow-roasted,
pulled

and then seared
on the flattop.

This was the first dish I had
when I walked in.

It's the only dish
I've ever ordered since.

No!

Every single bite
is fantastic.

Okay, let's get into it.

This is the beginning of
making our
Tortas de Carnitas sandwich.

-Got it!
-So we're starting with
a bone-in pork shoulder.

We're gonna season it
with our brown house seasoning

-we made earlier.
-Same one.

Sliced onions, garlic--

-[Guy] Anchos.
-...guajillo pepper,

orange juice and lime juice,

topped with bay leaves.

So let this slow-roast
covered how long?

230 for ten hours.

-Okay.
-And then fry it on the grill.

You'll put the crisp to it
on the grill?

Yeah.

[Guy]
What are we into now?

We're gonna make
our black bean spread.

Brown house seasoning--

-Salt and pepper.
-Salt, black pepper,

hot sauce, white vinegar,
diced onion.

-[Fred] Nice.
-Boom!

That's gonna go
on the bread.

-Next up.
-Our ranchero sauce.

-Got it.
-We're gonna put
some vegetable oil,

some onions, garlic...

-[Guy] Jalapenos.
-...jalapenos,

guajillo peppers, anchos--

Everybody makes
this spicy tomato sauce

that goes with it
their own way.

Chorizo seasoning.
Let that cook.

Ten minutes later, we'll
put in our chicken stock.

Tomato--

All right, let this cook down

and then hit this
with a blender?

The key to this is
he's got the pickled onions.

[Frankie]
We're doing that next.

Thought he was gonna
say fondue.

[Frankie] Sliced red onion,
kosher salt,

-and, once again,
our sour oranges and lime--
-Sour orange combo.

...and orange.

White vinegar, orange zest.

[Guy] All right,
we're good to go, buddy.

I hope you're hungry.

Who's excited?

Yeah!

Fred's excited.

[Frankie] Start with that
black bean spread

on both sides of the bread,

some fresh cilantro,

carnitas pork.

We put queso fresco on it
and melt it on the grill.

Pickled onions.

-Cut right down the middle.
-And that's how you serve it?

That's how we serve it.

All right. Yeah, you're gonna
need to lean over the plate.

Mmm!

Can I live here?

I'm trying to keep my hand
away from Fred's plate.

I'm scared that
I could lose a watch.

And a finger.

[Guy] I think of carnitas
being fried.

Yes.

However, the technique
that you do

of throwing it on the flattop,

you put really
nice texture to it.

You're doing
all the right things.

Making the sauce,
giving us the pickled onions,

really giving us
some depth of flavor

in the carnitas.

The presentation
is spot-on.

I mean, that's the thing
I love about it so much.

It's great.

Torta de Carnitas
in the window.

This dunked sandwich
into this hot tomato sauce

is the bomb, right?

Absolutely hands down.

Melts in your mouth.

The Chicken Enchiladas
right here.

Definitely one of
the best spots, yeah.

It's perfect.

I love the attitude,

your authenticity.

You are who you are.

-Thanks for having us,
brother.
-Nice. Ah, man--

-Delicious food.
-Thank you so much.

[Guy] Coming up
a little cart with big flavor

in Cody, Wyoming...

I'm impressed with that.

...putting out
powerhouse pizza...

Make the rest of the pies.
I wanna try everything.

...that had me at the dough.

This is the kind of dough
that people dream of making.

I'm here in beautiful
Cody, Wyoming,

here to check out
a pizza trailer.

So you got this mom
that goes online

and wants to learn
Neapolitan pizza.

Goes to school in California,
comes back,

buys a trailer
and decides to make pizza

when she wants.

Special events, street fairs.

'Cause she's a mom of three

and she helps her husband with
the construction business.

Sounds like a mouthful
'cause it is.

This is 307 Pizza.

We got a pesto pizza
ready to go.

[woman] Wood-fired bliss

and that is the perfect way
to explain her business.

Pepperoni pizza's done.

[woman 2] It's very different
than going anywhere else
for pizza.

I mean, there's a different
texture, a different flavor.

Super-good. The ingredients
are very fresh.

[Guy] And it's fired up
by Liz Campbell,

who is looking to fill
her emptying nest

with a whole new adventure.

When the kids got
a little bigger,

I was like,
"I wanna go learn

how to make
really good pizza."

I ended up at the Association
of Vera Pizza Napoletana

in California.

And I fell in love
with wood-fired pizza.

Liz makes
the best pizza around.

Especially her crust.

[woman] It's just got
the right amount of chew,

but it's still kind of crispy.

-All right,
let's get into this.
-All right.

[Liz] We're gonna make
our fresh-made pizza dough.

I do all cold ferment.
72 hours.

Really?
I'm impressed with that.

We start with water.

-[Guy] Yeast.
-Salt.

And we've got our flour.

What kind of flour?

A combination.

There's a local flour
that I use

and Neapolitan.

Five to seven minutes.

Rest room temperature
for 30 minutes.

And it'll go into the fridge.

When are we gonna
break it down for service?

-Forty-eight hours.
-Beautiful.

[Guy] Look at this.

What are we going for?

We're going 9 ounces.

[Guy] I mean,
that stuff is tender.

This is baby dough.

-Let this rest for
another 24 hours.
-24 hours. Yup.

-And we're making a...
-307 Margherita.

The margherita pizza
is one of my favorites.

[woman] The fresh basil,
over-roasted tomatoes,

fresh mozzarella.

It's good.

[Liz] We're gonna start
with oven-roasted tomatoes,

Italian seasoning,
a little bit of salt

and some oil.

So roast this off how long?

Two to three hours
about 300 degrees.

And just kind of
caramelize them up?

Yup.

Now we're gonna make
the basil puree.

Basil, salt and oil.

I'm loving this
wood-fired oven right now.

It's a little chilly
in Wyoming today.

[Liz] Now it's ready to serve.

-Okay. Let's do it.
Let's make a pie.
-Okay.

Grab one of these.

Okay, I'm gonna
stretch out the dough.

This is the most interesting
folding technique I've--

-I know. I did it myself.
-It's your own technique.

I don't know what this is

but it's really
interesting to watch.

I'm gonna add
a little red sauce,

roasted tomatoes.

-What are you putting on here?
-Mozzarella.

This is the fresh stuff.

And you are
using the shredded.

And the shredded
is just so they can see it.

Yes.

-And then the basil oil.
-Yup.

[Guy] Look at that technique.

[Liz] Cook it for
two to two and a half minutes.

She's throwing the pizza up on
top to blister the top of it.

Beautiful.

-That's it. Yup.
-We're good to go?

The dough is delicious.

This is the kind of dough
that people dream of making.

Nice and light and fresh.

Fantastic chew. All day long.

That is as artisan as any pie
most people will try.

Just one more bite.

Mmm!
This is really, really good.

We got a margherita
pizza's ready there.

The fresh tomatoes and the
basil puree is really good.

-Her dough is just fantastic.
-Right?

The wood-fired bottom
taste of--

-[Guy] A little char to it.
-That's the best.

[Guy]
How'd you find the place?

Actually, her husband
built our house, so.

He builds the house
and she builds the pizza.

Right. Right.

That's a package deal.

Order in. A veggie pizza.

You don't really need
a really big diverse menu

when what you serve
is so simple,

clean and perfect.

What's your
favorite pizza here?

The Thai chicken.

You Thai'd it once,
and then...

you got it again.

[laughs] Yes.

The Thai, I just kind of like
that sweet spicy combination.

We are brining the chicken for
the Sweet Thai Chili pizza.

Salt.

So you pre-salt them.

I do.

Add that to the bowl,
add some water.

-That's the brining technique.
-That's it.

How long are you
gonna let this brine?

Twenty-four hours.

Put it in the oven
at 400 degrees

for close to an hour.

Chicken's done.

We'll cool it, slice it
and hold it for the pizzas.

What are we making next?

We're gonna make
the Thai sauce.

Sweet Thai chili sauce,

a little bit of soy sauce.

-You're very simple
on your ingredients.
-I am.

I don't like a lot of fuss.

Some fresh lime juice.

-[Guy] Okay.
-So that's it.

She does things her way.

-[Liz] The Thai sauce.
-Okay.

You don't over-portion
your sauces and your cheese.

[Liz] Green onion, chicken--

Nice and thin
on the chicken slice

so it's gonna get a chance
to caramelize up.

[Liz] Add that
four-cheese blend.

We've gotta work
on this technique.

[Liz] Oh, come on.

You ever see Scanners
where the guy's head explodes?

-[Liz] You need to just relax.
-[Guy groaning]

I'm-- Aah!

[Liz] You can fix me,
but don't freak out right now.

Do you blind bake?
I see this setup over here.

Only if I have
a really big party.

Generally, I don't.

-General Lee works for you?
-Generally, I--

What's General Lee
have to do with this?

I knew Buffalo Bill's here,

but General Lee also?

[Liz] All right.

[Guy] Good heat
on that oven.

The chicken's moist.
It didn't dry out.

And you really get great
scallion flavor inside of it.

I mean, that dough is really
the star of the show.

You put a good char on it

'cause that's part
of the flavor profile.

-Right.
-Look at that bottom of that--

that pie.

The key is
you're a minimalist,

but you give a lot of flavor

and the pizza is the bomb.

Exceeded my expectations.

[man] The Thai is great.

The chicken is
always good and tender.

The sauce is probably
the best part about it.

[woman] A little bit tangy,
a little bit sweet.

It's got a teeny bit
of heat to it.

[Guy] So if you can find them
and they're open

and you get here in time...

-That's the key.
-That's--

They sell out fast.

You can look her up online.
She's always posting
where she's at.

[Guy] This has been awesome.

You got a gift.

Mmm.

Make the rest of the pies.
I wanna try everything.

So that's it for this trip.

But don't worry. There's
plenty more Triple D joints

all over the country.

I'll be looking for you
next week

on Diners, Drive-ins
and Dives.

-Uh, they oldest--
-Is that big enough?

-That don't look very big.
-I know.

You're talking to me too much.

I'm talking to you too much?

Well, you are talking to me.

You told me you that
talk to people all the time

when they
come through your line.

See, I have six feet
between me and them.

That's the way I like it.

I'm just trying to figure out
what's going on over here.

-You're a little close.
-I'm tellin' ya.