All language subtitles for Diners.Drive-Ins.and.Dives.S47E02.1080p.WEB.h264-CBFM[eztv.re]

You know, people are asking me
all the time,

"Hey, Guy, that one joint
you checked out

in that one city
when you were doing Triple-D,

how're they doin'?"

You know, I don't know.
We should check it out.

Over the years, I have
seen and tasted it all.

This is ridiculous, dude.

But it turns out
it was only the beginning.

'Cause Triple-D joints
have been blowing up

and we're going back
to see what's cooking.

Like on this trip,

prepare to have
your culinary mind blown.

Really?

In Orlando,

there's New York
style pastrami

inside an egg roll.

Seriously?

Just a wonderful blend
of flavors.

And in Charlotte,
North Carolina,

a Nashville
hot chicken sandwich.

Here's what's wrong.

-Nothing.
-Thank you.

[Guy] And a hot dog spot.

I mean, what more
do you need?

Plus a hushpuppy
crab cake mash-up.

They're all doing this dance
inside your mouth.

[Guy] Sure to make
your mouth water.

Well, lookit,
perfect them babies are.

My mouth just... you can
hear the sirens going off.

Familiar faces,
new places,

and more
off-the-hook flavors.

This is Triple-D Nation.

Back in 2017,
I was in Orlando, Florida,

tracking down a food truck

that was delivery
New York style deli meats

to the masses.

These days,
he's a lot easier to find

since he's stationed
in just one spot.

But he's still rolling out
deli favorites to his fans.

This is The Pastrami Project.

-Hey, man.
-Let's try the Reuben.

The quality of food that comes
out of this one food truck

is amazing.

You would think you're at
a New York deli.

Pastrami on rye.

[man]
He's taken some classics,

turned them into
some unique menu items.

You got Reuben egg rolls.

Ever since Triple-D, it's just
been getting more popular.

[Guy] That was bound to happen
once rumors started flying

about George Markward's
passion for making meat

the old-school way.

How'd you learn
to make pastrami?

I went back
and looked up old recipes,

old ways and techniques
of doing it.

Everything that I'm doing here

is the way they did it
100 years ago.

[man] He uses fresh
ingredients every day.

I have never
been disappointed.

We did Triple-D
in a black truck

in this parking lot.

We hung out
and we talked pastrami.

Right.

We're gonna make a brine

for an approachable-sized
piece of pastrami.

-Approachable?
-Yeah.

Start with pink salt,
allspice, coriander,

whole cloves,
whole black peppercorn,

nutmeg, mustard seed,
bay leaves, red pepper flake,

ginger, cinnamon,
a little bit of sugar,

kosher salt, garlic cloves.

Are we gonna let this simmer?

We let it simmer and meld.

-Okay.
-We're gonna ice it.

Ice it so we don't
poach our meat.

-Exactly.
-Got it.

And how long will
the flat sit in here?

-A week.
-Really?

Let's see what we got.

All right, beautiful brisket.

Then it gets a dry rub
of black pepper and...

-Coriander.
-Coriander. Got it.

What are we smoking it with?

-Hickory.
-What temp
are we gonna run at?

[George] About two
and a quarter

-about five, six hours.
-Yeah.

I'm such a pastrami junkie.

My mouth just... you can
hear the sirens going off.

What are we serving it on?

Rye bread with spicy mustard.

[Guy] Oh!

That's a normal portion?

Well, yeah.

Give it a try.

It's tender.

You're not confusing it
with a lot of other stuff.

Every bite you get
is just creamy, delicious.

I mean, like...

that level of pastrami.
Excellent job.

-Thank you.
-Excellent job.

Pastrami sandwich.

I was warned to expect
a 300 to 500% increase

after it aired.

It was 950.

[Guy] That's awesome.

[woman] His pastrami
is the best in town.

He can prepare it any way
and it's fabulous.

[George] Take the ingredients
of a Reuben

and turn it into
a taco or egg roll.

Who would've thought
that pastrami and sauerkraut

is fabulous in an egg roll?

But the way George does it,
it's wonderful.

[Guy] What did you bring me?

Reuben rolls.

Take some egg roll wrappers,

spicy mustard,
Russian dressing.

We'll put a piece
of Swiss cheese in here

and then sauerkraut.

Pastrami, dice it
in little bits.

Egg roll wrappers
have to be sealed.

I'll use the sauerkraut juice

because it's got
more flavor than water.

We'll roll 'em up tight.

Then we go to the fryer
about seven minutes.

Everything that's in a Reuben
in a fried egg roll

with real Russian dressing
for a dipping sauce.

It's real Russian dressing?

[George] We start with
a premium mayonnaise

and then we add the caviar.

-Seriously?
-That's what the little
red dots are.

Add Worcestershire sauce,
ketchup,

generous portion
of horseradish,

onion powder
and then it's mixed.

The egg roll's delicious.

It's got great tang,
great crunch.

But the fact that
you put the caviar in it

to make it
real Russian dressing...

It's gotta be real.

Two Reuben rolls.

Super crunchy. And having
the pastrami inside,

it's like a sandwich,
but in an egg roll.

It just makes it taste
even better.

Just a wonderful blend
of flavors.

All right, give me an update
on how things are.

Now, I heard the truck is
parked full-time somewhere?

Yeah. After being on the show,

I started getting comments
like, "We can't find you."

-"Where are you?"
-I need to be in one place.

-Right?
-I put it in one spot,

which is in downtown Orlando.

I get people come off
the plane,

they come straight to me.

They flock.

Reuben egg rolls.

There's a lot of food trucks
you could choose from.

This one is one of the best.

There's always a line here.

You're the prince of pastrami.

No one's called me
that before.

I'd be the mayor of Flavortown
having a summit meeting

with the prince of pastrami.

And coming up...

What else did you bring me?

...it seems like we have
a lot to discuss.

Braised beef brisket
with donkey sauce

on house-made rye.

It is the condiment of
the people of Flavortown.

Dude, that's no joke
right there.

I'll be right back.

I'm here in Orlando, Florida.

I love this state.

It's got great weather.

You got a real eclectic
mix of people.

And with a mix of people
like that,

you get great food.

So when I hear there's a dude
doing New York style pastrami

out of an old tool truck,

you know
I gotta track it down.

Pastrami on rye.

Do most people understand
real pastrami?

The people who come come

because they've seen the show.

I get a lot of people like,

"I've had real pastrami
in New York City."

-"I've been to Katz's Deli."
-It's like,
"Here, have a taste."

"Aah! Where have you been?"

It's like,
"I've been right here."

Lox on a bagel with cream
cheese, onions and capers.

Everything that he does
is pretty much from scratch.

So that always makes
a huge difference.

Just like being on a
street side of New York City.

[George] I do tell people

I try to be the New York deli
here in the southeast US.

Brisket sandwich
with donkey sauce.

The best brisket
I've ever had.

[Guy] What is this monster?

This is the braised beef
brisket with donkey sauce

on house-made rye.

Years ago, you made
the mistake of saying aloud

how to make donkey sauce.

I think... No. You know what--

I took notes.

I celebrate that you
appreciate donkey sauce

because it is the condiment
of the people of Flavortown.

-I kick it up a little bit.
-Talk to me about it.

We start with garlic,
confit'd,

add salt, pepper,
Worcestershire,

a generous amount
of onion powder.

We're gonna add mayonnaise.

Spicy brown mustard.

So, what do you think?

The donkey sauce
is donkey sauce plus.

Donkey sauce XL.

This braised--
Are we braising it?

-It's braised in its own fat.
-Okay.

Generously salt and pepper it.

Cook at 400 degrees
for three and a half hours.

It's perfectly seasoned
and just let the meat
speak for itself.

Absolutely.

The rye is real rye.
And you make this rye?

I make my own bread.

-Okay.
-Right in the truck.

In the truck?

[George] We're gonna
start with water.

Sour cream, yeast, salt,
unbleached flour,

caraway seeds, sugar,
wheat gluten, rye flour.

And then we knead.

Then we'll let it rise
and we'll bake it in the oven

for about 400 degrees
for one hour.

You have definitely
been anointed

in the donkey sauce crew.

I love it.

Brisket sandwich
with donkey sauce.

The meat is tender.
The sauce is fantastic.

Excellent bread.
I enjoy it every time.

The brisket is to die for.

Very moist and tender,
juicy.

Worth the mess
on your face.

You knew you were missing it
as soon as you tasted it.

[Guy]
You're a culinary celebrity.

Well, I try.

Congrats, man.
I'm very happy for you.

Delicious. When you make
the commitment.

But that's how you've been

about the whole
Pastrami Project.

[George] Right.

I'd call the project
a success.

-Thank you.
-Well done.

Coming up in
Charlotte, North Carolina...

And why do you call it the...
[fumbling word]

...a very specific
kind of spot...

It's like a hot dog emporium.

Thank you. We take it
very seriously here.

...is going rogue.

[woman] They do wings.

Onion rings up.

That's legit, man.

[Guy] In the quaint city
of Charlotte, North Carolina,

you might be expecting me
to hit up barbecue joint

after barbecue joint.

But in a big-hitter town
like this,

you can expect way more
than just barbecue.

So, in 2016,
I went exploring

and I found a place
dedicated to the dog.

So, obviously, you know
I had to check it out.

This is JJ's Red Hots.

I got a smoked cheddar
jalapeno brat with rings.

The best place to hit
for a hot dog is JJ's.

Cheddar jalapeno brat.

Guy definitely chose one of
the best restaurants
in Charlotte.

I've got a Southern Girl
with tots.

It takes hot dogs to
another level.

[Guy] And the family
raising the bar

on the humble hot dogs,

that's Jon and Melissa Luther

plus their kids,
Jack and Jesse,

the two namesakes
of this place.

The kids are gonna
take this over.

They're gonna retire you
to Miami, son.

I gotta teach my son
how to mop a floor first.

-But, yeah.
-Oh, no,
I started my son, Hunter,

washin' dishes
for the first two years.

[man] We've watched
the kids grow up here.

For us, as a family,

it's kind of
just the place to go.

Great atmosphere,
great people, great food.

It's like a hot dog emporium.

Thank you. We take it
very seriously here.

JJ's has such a wide variety
of items,

especially when
it comes to the hot dogs.

[man] My favorite thing
on the menu

will be the
Chili Cheese Coney.

Chili, some cheese
and some diced onions on top.

We got our chargrilled
Sahlen's dog.

A little bit of chili.

Jack and cheddar cheese.

And then some finely-chopped
onions on there.

You don't want 'em too big.

The Chili Cheese Coney.

[Guy] Here's what's wrong.

-Nothing.
-Thank you.

Here's what's right.

Everything.

I got a Coney with fries.

It was really cool to see Guy
have the Chili Cheese Coney

since that's
my favorite hot dog.

They have so many different
types of hot dogs,

I can't even count 'em.

My favorite thing at JJ's
would probably be
the Kasekreiner.

I got a Kasekreiner
with tots!

It's a traditional
Austrian style sausage.

-[Guy] Let's do it!
-We got pork butt.

-85/15 chuck.
-Okay.

We got, uh, kosher salt,

-ground mustard,
white pepper...
-A lot of it.

...a little garlic powder

and a little bit of sugar
for a little bit of sweetness.

We're gonna go
into the mixer.

-We're gonna whip it--
-Nice guard!

I was so thinking
about wearing a neck tie

and then trying to make
sausage at the same time.

-Yeah, don't do that.
-And you can't do it now.

We'll get that incorporated
a little bit.

Then we gotta
add the ice water.

Take it up a notch.

Now this nice beautiful
cubed Emmentaler cheese.

-[Guy] Emmentaler.
-It's an aged Swiss.

Into the big sausage press.

Now get your casing on there.

Nice and easy.

-Link it off.
-Yup.

So we're gonna take this
and smoke this also?

[Jon] We do hickory at
about 225.

About an hour and a half.

All right, what are we making?

House-made
hot blonde mustard.

Do the voodoo that you do.

Okay. A little ground
mustard powder.

-[Guy] There you go.
-Kosher salt,

paprika, turmeric for color,
a little cayenne...

[Guy] Got it.

...garlic powder, cumin.

And then our wet ingredients,
of course.

-We have cider vinegar--
-Our wedding ingredients?

-Wet ingredients.
-Wedding ingredients.

Wedding ingredients.

You gotta marry
everything together.

All right, here we go.
Cider vinegar.

We have our own
sweet pickle brine.

And then we do our own
pickled jalapeno.

-Got it.
-A little bit of clover honey.

This is our
Carolina Blonde Ale.

Finally, our horseradish.

-[Guy] Whoa!
-Whisk it all together.

[Guy] It's gonna go
on top of this dog?

[Jon] Correct.

And why do you call it the...
[fumbling word]

[Jon] That's how they call it
in Austria.

Kase means cheese in German.

-Okay.
-And then kreiner
means kreiner.

Oh! Kreiner means kreiner.

Kasekreiner right here
on our potato roll.

Then we're gonna hit that
with a little kraut.

[Guy whistles]

[Jon] House-pickled
red onion.

Hot blonde mustard.

Plate this up now with
our fresh-fried onion rings.

And that is our Kasekreiner.

That's legit, man.

There's good snap
of that casing.

The hot blonde mustard
works in there perfectly.

The little char from the grill
is really the kicker.

[Jon] After Triple-D was here,

the Kasekreiner became quicky

our biggest-selling sausage.

But, uh, we don't do
just hot dogs.

Onion rings up.

Smoked wings, Ogre Sauce.

[woman] They do wings,

the Nashville
Hot Chicken Sandwich.

I mean, what more
do you need?

We got a Nashville hot chicken
for Triple-D Nation.

The Nashville Hot Chicken
Sandwich is amazing.

Three chicken tenders,
it has honey sriracha on it.

It's sweet with that
little kick to it.

Now we're making the breading
for our Nashville
Hot Chicken Sandwich.

paprika, chili powder,
kosher salt, sugar,

onion powder, garlic powder,
some cayenne, black pepper.

Add that spice mix
to our all-purpose flour.

Next step is we take
chicken tenders

and we put 'em
a little bit of a dredge.

Go into the fryer
for about three minutes.

We go three tenders on here.

And then we're gonna top that

with our beautiful
honey sriracha

and our fried jalapenos.

And we do our own
pickled jalapenos.

[Guy] Can I teach you how
to say that word correctly?

-Which?
-Jalapeno.

-"Jalapeno." My bad.
-Jalapeno.

-What did I say?
-Jalapee-no.

-That's wrong?
-Jalapeno.

-Jalapeno.
-I mean, I wanna give you
like street cred.

-Got it. Right
-Jalapeno.

-Jalapeno.
-Jalapeno.

[laughs] I learned a lot
that day.

And here I have
the Nashville
Hot Chicken Sandwich.

The spiciness balances
with the sweet really well

and you just can't really
find it anywhere else.

[man] It has this wonderful
heat to it

that's not overbearing.

And the fried jalapenos on top
are amazing.

Just for science,
I'm gonna take one more bite.

And I don't-- of course,
I don't need it.

[man] Guy definitely took
this place to another level.

It deserved that level,

but it's really cool
to see them

get the credit they deserve.

JJ's would be the first place
I recommend

for somebody to come
when they come to Charlotte.

Did you hear 'em?

-What?
-Hot dog angels.

-Were they singing?
-Oh, they were singing.

And next up,

we're going across town...

Even in Charlotte,
it's gotta be about Guy.

...to a Triple-D
double-dipper...

Do you remember the Penguin?

Everybody remembers
the Penguin.

...that's going full throttle.

We basically
have everything

but the kitchen sink
in this one.

It was 2015, when my buddy,

NASCAR driver Clint Bowyer,
and I were racing

and reminiscing all around
Charlotte, North Carolina.

Do you remember the Penguin?

Everybody remembers
the Penguin.

[Guy] A funky little joint
and a great time.

The more homemade stuff
we can do, I think the better.

Well, it closed. But the guy,
Greg, opened up a new joint

over here on the west side.

Now, there aren't many
Triple-D restaurants

that have been around
the block twice

for two different places.

But, this guy, well,
he was definitely worth
the repeat visits.

This is
Pinky's Westside Grill.

Triple G, pimento cheese.

Pinky's vibe
is 10 out of 10.

Nothing like it in Charlotte.

[woman] It's just a lot of
really unique stuff

that you're not gonna find
on a menu anywhere else.

Velvet Elvis comin' up.

[woman 2] I was here
the first time that Guy came.

I was seven. So it was
a little while ago.

[Guy] Think I can pick up
a little part-time gig here?

-[Greg] Oh, yeah.
-Wow.

-That's pretty
out of bounds, huh?
-Yeah, that's awesome.

That was back in 2007.

Then I stopped by Greg Auten's
new place in 2015.

Things have changed.
To see how you reopened.

It's bigger.

It's badder.

[woman] I love that there's
a car on top of Pinky's

because it used to
be a Volkswagen garage.

[Guy] It was called
Triple "G" Automotive?

-Yup.
-I thought when you called
this the Triple G Burger,

it was Guy's Grocery Games.

Even in Charlotte,
it's gotta be about Guy.

Ding Dong Chicken
in the window.

[man] It's got everything
from salads

to wings to burgers.

Asian Pork Burger up.

All right, what are we making?

Korean barbecue sauce
for the Asian Pork Burger.

We're going in with soy sauce,
sesame oil...

[mocking Greg's drawl]
Sesame "ole."

You have that in the South.

...black pepper, fresh garlic,
rice wine vinegar,

fresh ginger,
one Granny Smith apple.

That's the key right there.

[Greg] Sriracha sauce.

I don't know.
That could it right there.

Brown sugar.

And I'm thickening it
with a cornstarch slurry.

So this cooks down,
you hold that as a sauce,

it goes to the burger.

Now we're into
the pork burger itself.

Fresh ground pork, cilantro,
garlic, green onions,

rice wine vinegar,
five-spice powder,

-sesame oil here...
-Sesame "ole."

...dried mint, sriracha sauce.

I'm big on sriracha.

Sriracha's good stuff, man.

[Greg] Sambal chili paste,
red curry paste.

We basically
have everything

but the kitchen sink
in this one.

[Greg] Fish sauce.

That's actually an adjustment
on a race care. You know that?

-What, fish sauce?
-"Everything but
the kitchen sink."

-It means--
-You're all over the track.

See? He knows.

Chili flakes, curry powder,

lime juice
and mirin rice wine.

We're just going hands in.

Let these cook up
a nice little crust on 'em.

[Greg] Yup.

A little bit of the glaze.

The cilantro and honey slaw.

You know, you always wonder
how these restaurants
get on this show.

You don't wonder anymore
if you try that.

The balance of the flavors.
The crunch of the slaw.

When the sauce kicks in,
that's the best.

-Real deal, man.
-Got all that stuff in?

Damn right.

Korean Pork Tacos.

Greg's always adding
new stuff to the menu

like the Korean Pork Tacos.

It's really just like
that burger

with the same sauce
and the slaw.

It's awesome.

[Greg] Start with
the Boston butt.

Cut some holes in it.

We're gonna insert
garlic cloves.

Cut lines in it.

Some olive oil, you season.

Some cumin, kosher salt,
black pepper, dried oregano,

chili powder.

We're gonna put in
some bay leaves.

We're gonna cover it.

We're gonna put it in,
300 degrees for eight hours.

That's ready.

We're gonna shred.

crisp it up a little bit
on the flat top here.

Flour tortillas.

Pork.

We top it off with our
house-made cilantro
and honey slaw.

Sesame oil, rice wine vinegar,
mayonnaise, granulated garlic,

seasoning salt, red onions,
carrots, cilantro,

honey.

Back in with our hands.

Now we're gonna
finish it off.

Korean barbecue sauce

that I made with Guy
on Triple-D.

Korean Pork Tacos.

[woman]
The Korean barbecue sauce has
like a good punch to it.

The honey cilantro coleslaw
is good on everything.

And the pulled pork is
always moist, tender,

so delicious.

You can't help but just
make a mess of it.

[Greg] After Triple-D,

we were able to open
another spot

in Huntersville,
North Carolina.

[woman] Huntersville's about
20 minutes north.

It has a different vibe
than Charlotte,

but it's still great food
as well.

Corn Dog Shrimp in the window.

Well, lookit,
perfect them babies are.

[Greg] Get in after it.

I tastes like a corn dog.

Sweet and crunchy batter.

Straight from the fair.

-Straight from the fair.
-Straight from the fair.

[man] It's a diverse menu.

They have things you've never
heard of before.

Dropping Crab Puppies.

[man] And the Crab Puppies
are great.

Adding the crab in there,
which everyone loves,

it's the perfect bite.

Start with the hush puppy mix,

which is a flour
and white cornmeal mixture.

It already has
the dried eggs in it.

And baking soda.

Dry fish paste,
Old Bay Seasoning.

Next, our water.

Get your hands in
and squeeze.

This is the star
of the show right here.

Claw crab meat.

They're going in
300 degree oil.

Let 'em fry for five minutes.

We serve with a side of our
malt vinegar tartar sauce.

Mayonnaise, malt vinegar,
chopped parsley,

yellow onion, seasoning salt,

black pepper,
granulated garlic.

And here we are with
our homemade Crab Puppies.

Some Crab Puppies for ya.

-[woman] Awesome.
-[man] Yeah.

It's like a hush puppy
with a crab cake.

So it's got the crisp.
It's got the crab.

It's got it all.

[man 2] They're nice
and crispy on the outside

and they get soft
towards the middle.

And they're all doing
this dance inside your mouth.

Buffalo Shrimp Tacos
in the window.

Everyone has a place
at Pinky's.

I have a cousin named Pinky.

And his real name is Greg.

So, Pinky, Greg, I mean,
this was meant to be.

You're a good man.

Hey, guys.
How are you doing today?

Triple G Burger,
pimento cheese.

Nashville Hot Chicken
for Triple-D nation.

So that's it
for this road trip.

But don't you worry.

Generous coat of donkey sauce.

-I've got one minute on tots.
-Thank you, tots.

Anything else for you guys?

Y'all enjoy.

We got plenty more joints
to look back on

all over the Triple-D Nation.

Who's gonna be
a good little kreiner?

You will wear it.

-You will wear
the costume now.
-You will wear the costume.