All language subtitles for Diners.Drive-Ins.and.Dives.S48E02.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey everybody, I'm Guy Fieri

and we're rolling out

looking for America's greatest
Diners, Drive-Ins and Dives.

This trip...

Flippy-dippy
hippie arm swinger.

We're picking up big flavor.

You always feed the camera.

[whistles]

And catching all kinds
of curve balls.

This thing is crazy.

I'm a thousand percent lost
on this one.

You are some weird dudes.

Like trippy tacos
in Calgary...

You definitely are pushing
the boundaries.

...meat gone wildfire
in Georgia...

What is this monster called?

...and a funky-licious spot
in Memphis...

Imagine the future.

...with out of
this world pie...

It's a different dimension
of pizza.

...and magical wings.

I'm not kidding you,
this could cure
all the ailments.

That's all right here,
right now,

on Diners,
Drive-Ins and Dives.

So I'm here
in Memphis, Tennessee

on BB King Boulevard,
not too far from downtown.

And I got to tell you,
when I pulled up,

the first thing I thought is,
this is like strange brew.

I mean, here is this gigantic
beer brewing factory.

And this thing is huge.

And I hear inside,
they got a little pizza joint.

It is scratch making
just about everything.

I'm hungry and I want a beer.

This is Little Bettie
at Wiseacre Brewing.

Got a skinny Chicago
up for Sandy.

This is a special place
in Memphis.

Way above par
than you'd expect,
especially at a brewery.

[man] Got kimchi hush puppies,
pretzel nugs.

What makes the menu different?

I mean, they're definitely
not afraid to play around.

[Guy]
And the game that brothers
Kellan and Davin Bartosch

are playing along
with Chef Jared Riddle

is go big or go home.

This is gigantic.

This one opened March of 2020.

Jared's been here for a couple
years now making amazing food.

[Guy] How many different
beers you making?

We try to keep
25-ish on tap here.

[Jared] We use our beer wort
in our pizza dough.

It's kind of a unique thing
that we bring to the table.

All right, what are we
going to make today?

The Thud Butt pizza...

-The what?
-Thud Butt.

-You are some weird dudes.
-[laughing]

[Jared] Thud Butt up.

It's a mortadella
with a ricotta base,
crushed pistachio,

black pepper honey,
stracciatella cheese.

[Guy] In your world,
what makes great pizza?

If you don't have good dough,
you don't have good pizza.

Start it with our poolish.

[Guy] Room temp water,
bloom the yeast,
high gluten flour.

[Jared] We'll let that rest
for 12 hours.

Well, now we're going to make
our pizza dough.

We're going to start
with water

and we're going to add
beer wort and ice.

[Guy] What is wort?

-It's like a sugar water
that feeds the yeast.
-Okay.

-Then that produces
the alcohol in here.
-Got it. Got it.

[Jared] Olive oil.

And here's our poolish
that we made.

Then three flours,
double O flour, AP flour,

and we've got a high gluten
bread flour and salt.

Proof it. Let it rest.

For about an hour
before we portion it.

Ideally, you're using it about
three days after that.

[Guy] All right, what are
we into now, chef?

Ricotta cream. It's the base
for the Thud Butt.

Ricotta, roasted garlic.

-[Guy] S&P?
-Mix it up.

[Guy] And a little
heavy cream.

It won't quite all fit,
so I'm gonna

finish it in the bowl.

Add more heavy cream.

Now we're going to make
our stracciatella cheese.

We're going to get
some hot water

and some cheese curd
and burn our hands.

Well, he's going
to burn his hands.

Working this till we get
some nice strands

-and then we're
going to ball it up.
-Now it'll tighten up.

So now we're going
to kind of break this off.

[Guy] He's dancing
while he's doing this.

Did you notice that? He's got
a little knee bend going.

-Mix it with
heavy cream and salt.
-Add a little bit of salt.

[Jared] And then
let that sit up.

Now we're going to make
our pistachio crunch.

-Pistachios.
-They're toasted first.

-Brown butter solids.
-I don't know this.

-Good on ice cream even.
-Huh.

-Butter and milk powder.
It's really good.
-Crazy.

[Guy] And a little lemon zest.

That's awesome.
That on some yogurt.

Well, we've had pistachio
ice cream a couple of times.

-You guys make ice cream too?
-Well, it's soft serve.

They're going to make
a beer out of it next.

All right,
let's build this pie.

Extract the pizza now.

[Guy] Boy,
that is some gentle dough.

Super tacky.

-You guys roll these out
by hand every time?
-Yeah.

Flippy-dippy
hippy arm swinger.

-And then this is
the ricotta cream here.
-[Guy] Got it.

[Jared] Mozzarella cheese.

[Guy] Mortadella.

You don't see that
on pizza enough.

Just a little cheese on top
to hold that mortadella down.

Should probably just
do a small testing

of the mozzarella
just to make sure

that it's fresh.

You want to look good on TV?

You always feed the camera.

[whistles]

There you go.

What do you think?

-Mmm-hmm.
-Off we go.

[Guy] What temp
we running that oven at?

[Jared] 550.
Roughly 10 minutes.

Let's finish this pizza off.

I'm going to cut it first.

This is our stracciatella.
A healthy dollop.

[Guy] The funky crunch.

That's got to be one of
my favorite parts of this.

I hit it with some pecorino
and some black pepper honey.

And this is when
it gets really weird.

-How do we make that?
-Toast some black peppercorns.

[Jared] Mix that in
with our honey.

Look at that. It's beautiful.

It's weird.

The dough is legit.

The saltiness
of the mortadella,

the ricotta, nice and creamy
but not too much.

But once you get
to this crumble of pistachios,

that's where it gets crazy.

Everything's fine.
And what do you do?

You drop the hammer and
take me to black pepper honey.

Bro. It's a different
dimension of pizza.

The only thing
this pizza could be

is this trippy. Dynamite pie.

All right, guys. We got
a Thud Butt pizza coming up.

You've got the crunchy
and the cheesy.

The crust is my favorite part.

The way that
they do the crust.

-It's a great chew
but not super heavy.
-Perfect.

And with that cheese
in the middle

and being able
to spread it around.

It's not a regular pizza.
It's a Thud Butt.

-[laughing]
-The name alone.

And being able to pair it
with some of the best beer

in the country
is really exciting as well.

-What else we got?
-We got our
Imagine the Future...

-...wing.
-When we come back.

[both laughing]

So if you're a hero
of the owners, they put
your head out there

-...in the monument garden?
-Yes.

-But they don't
have me out there.
-In time.

They haven't even seen
the footage yet

of this fantastic episode
of Triple D that we've done.

I smell Emmy.

[Jared laughs]

[Guy] Welcome back.
Triple D hanging out.

Wow.

Kind of an experience here.

We're in a place
called Wiseacre

in Memphis, Tennessee.

A big skyscraper of a brewery.

And inside of that,

you're going to meet this guy,
Captain Crazy.

And everything here
is into this

big mind of beer
and big mind of food.

[Jared] Dropping these wings.

-You come here for
the food or the beer?
-Um, both.

The more beers you drink,
the more wings you can eat.

Wings are big here in Memphis

and these are
some of the best.

[Guy] Why the
Imagine the Future wings?

Imagine the future wings here
have their sort of own

flavor profile
that's different.

With the capers and the olives
and the dill aioli.

You told me that
we were making wings.

-Imagine the Future.
-[harp music playing]

-That's the name of the wings.
-Yeah.

What are you
going to do to this?

Now we're going to make
our simple saltwater brine.

[Guy] Brine these wings
for how long?

-[Jared] 24 hours.
-Okay.

-Pull them out of the brine
and par blanch them.
-[Guy] Okay.

This is our wing sauce.
Worcestershire going in first,

-pepper vinegar.
-[Guy] Calabrian chilies,

Honey, chili sauce.

[Guy] Way to start it
on a hundred.

[Jared] Buffalo sauce added
to it and that'll be done.

[Guy] That sauce gone wild.

I like the sweet,
I like the heat,
I like the tang.

-Uh, what's next?
-Sicilian crunch.

[Jared] We got
our capers here.

And calamine olives.

[Jared]
We're going to put them
in the food dehydrator.

We're going to blitz them up
together in a spice grinder.

[Guy] And where
are they going?

Top of the wing.

Top of the wing.

In the Future. All right.
This is our dill hole aioli.

We're going to start
with mayonnaise.

We're going to add
some creme fraiche.

Again, a little bit
of a dance.

You got to get up to get down.

Minced dill.

Some green onion.
Brunoise celery.

-[Guy] Ooh.
-Yeah.

You know,
you can brunoise a mirepoix,

but you can't
mirepoix a brunoise.

I like the joke.
I don't know.

-It might not be funny.
-Okay. Yeah, it's not funny.

[both laugh]

[Jared] Then we're just
going to blend this all up.

This would only get better

-with a little bit
of thyme on it.
-Oh, yeah.

[Guy] All right.
So this is done.

Wing sauce is done.

[Jared] Wings are ready.

We're going to sauce them up.

Put them on a plate, and then
we hit it with the crunch.

[Guy] This wing is so
outside of the ordinary.

The briny crunch and funk
on top of this brined wing,

which is nice
and juicy and plump,

with a little bit
of the wango-tango

spicy sweet honey sauce
combo package stuff.

-Yeah.
-That dill.

I'm not kidding you.

This could cure
all ailments.

Let Doctor Crazy
take care of you.

And Imagine the Future wings.

I never would have put
all of those flavors together

with dill and olives and then
the spiciness from the wings.

How did you get up with
the wings all by yourself?

Did you steal them from her?

That's exactly what happened.

Well, at least he's
being honest about it.

[Jared] I've got the
Sicilian crunch coming.

What do you think?

-Very good.
-He's a cyclist.

-And you race, I take it.
-I do race.

[Guy] And you eat pizza
and drink beer.

Every day.

-I need to start cycling.
-[laughs]

[Jared]
Got a charcuterie plate.

You can't beat it.
It's awesome.

I don't know what
I get more kick out of.

The crazy place
that you're in,

the unique food
that you make

or the character that you are,
but the combo of them together

really makes this
an experience.

You are awesome.

Up next, we're headed north
to Canada.

He's so excited about it.

A little magician.

For a superb
south of the border spin.

This I've never seen
in Mexican cooking.

That's a very complex taco.

So I'm in Calgary, Alberta

on first street
going to First Street Market.

I hear they got Mexican food
and I know,

come on, listen,
I'm in Canada.

I'm coming for Mexican food

and I live in
Northern California.

But you know what?
When they're both
from Mexico City

and they're doing the
real deal, I got to try it.

This is Moose and Poncho.

Order eight, birria.

Their flavors
are always spot on.

I have carnitas.

[woman] It's like you are,
like, in Mexico City.

It's like, "Where are we?
Why are we speaking English?

What's going on?"

You know?
So...

[Guy]
And this north of the border,
south of the border spot,

run by Miguel Cornejo
and Erika Serrano,

also has a dual citizenship
name to match.

Who's Moose?

When I started this, I started
with one of my best friends.

He's Canadian.

Who's the Mexican? It's Me.

So who's going to be
the poncho.

He's the Canadian.

-He's going to be--
-He's the moose.

Yeah, exactly.

-And then how did you come in?
-And I'm the muse
of the poncho.

-What are you guys known for?
-My main thing is meats.

[Miguel] Chicharron Prensado.

I ate the Chicharron Prensado.

The pork was just so delicious
and fresh. They're amazing.

So what we're
going to do now is

Salt, black pepper,

oregano, bay leaves.

And brown sugar.

[Guy]
So now we've got the rub done.
Now what happens?

So this is a pork shoulder.

[Guy]
Tenderize it a little bit.

How long are we going
to let this dry rub marinate?

Between three to four days.

I don't go straight
to the manteca.

-[Guy] You take
your manteca seriously?
-Yes.

The only way to make
a good chicharron.

-Is to cook down your manteca?
-[Miguel] Yeah.

[Guy] How long will it take
for that to render down?

[Miguel] Around four
or five hours.

This is all my leftover.

We want to use
for the chicharron.

-That'll get crunchy for us.
-Yeah.

[Miguel]
This is the pork cooking
for around four hours.

We're going to take it off,
cut it in cubes.

And we're going to cook it
with a guajillo sauce.

-So let's make
the guajillo sauce.
-Yeah.

[Miguel] Oil and onions.

-Garlic.
-[Guy] Guajillos.

[Miguel] Hot water.

I'll let it simmer
for a couple hours.

Now we're going to do
fermented serrano.

[Guy] Serranos.

Garlic and a bay leaf.

This I've never seen
in Mexican cooking.

[Miguel] Cold water with salt.

[Guy]
We're going to sit there
and steep this. How long?

[Miguel] One to two weeks.

So now we're going to confit.

We're going to put
now in the hot oil.

Then with that oil,
we're going to puree.

[Miguel] Exactly.

He's so excited about it.

A little magician.

[Miguel] We're going to put it
straight in our blender.

Okay, go ahead. I am lost.

I'm a thousand percent lost
on this one.

Now we're going to make
our chicharron.

Oil, garlic and onions.

So this is the cured meat.

The guajillo sauce.

Chicharron and the potatoes.

So now this gets
mixed together.

What's the masher for?

Chicharron Prensado.
In Mexico,

we put in a press.

I cannot do that here.
I don't have the space.

So that is my press.

[Guy] We're going
to smash it all together.
And then what happens?

[Miguel] Yeah. And then
it's ready to eat.

Traditional onions
and cilantro.

Pickle, habanero, onions.

And this is the fermented
serrano we just made.

That's a very complex taco.

There's a lot of flavors,
a lot of textures.

I got little bits
of the chicharron in there.

I like the creativity.
Everything is really balanced.

I mean,
it's a really delicious taco.

I have some
Chicharron Prensado.

It's great.
The way they cook it,
it gives it more flavor.

-It slaps.
-[woman] Yes.

It slaps?

-Yes, it does.
-[all laugh]

How did you find
the restaurant?

[woman speaking]
It used to be five minutes
away from my place.

-In Chinatown.
-Chinatown.

It started in Chinatown,
the last place in the world

you would think of finding
some really nice tacos.

Here it's different.

Much bigger location,
much brighter,

it has everything
you want, really.

Tacos Dorados.

Today I had the Dorados.

They're vegetarian.

Potato and rajas, really good.

We're talking about
doing Dorados.

I see that you have
fresh cactus.

Walk me through it.

So we're going to start
with filling the base.

[Guy] Oh, you're going
to shave the cactus.

I think getting the burrs off
of there is a helpful thing.

[Miguel]
We're going to dice it.

The idea is to get
all the salami.

There's salami in there?

-No, the slum. The slum.
-The slime.

[Miguel] Mix with salt,
leave it there overnight.

-So we're going to do
the cactus salad.
-Go.

-[Miguel] Cactus.
-Yeah, a little bit of slimy.

[Miguel] Diced tomatoes.

[Guy] Pickled red onions.

-[Miguel] Salt.
-Little lime juice.

[Guy] Cilantro and onion.

A little oregano.

[Miguel] Olive oil
and canola oil.

-White vinegar.
-White vinegar, got it.

Now we're going to do
our guacamole.

Tomatillos.

-Hoja santa. Holy leaf.
-What is it?

Roasted garlic.

-A little serrano.
-Serranito

Serrano-nito.

-Go in-o.
-Avocado in.

We're going to put the oil.

-[Miguel] Salt.
-Onions and cilantro.

After this,
we make the Dorados.

[Miguel] Yes.

Okey-dokey, Chef.

Boiled potatoes.
Bolero peppers.

-Uh, cheese curds.
-[Guy] Cheese curds.

There's your little
Canadian piece.

[Miguel] And salt.

Nice, fresh tortillas.

[Miguel] Yeah, but we're
going to need to heat it.

There you go.

Make sure don't put too much.

We do a little roll.

[Guy] A little masa smear
on there to glue it shut.

All right, let's fry them
and eat them.

[Miguel] All right,
the guacamole.

[Guy whistles]

[Miguel] Dorados,
cactus salad, feta cheese.

[Guy] Feta, not queso fresco.

Canada has
a really good feta cheese.

[Guy]
Good balance to the poblanos,
to the potato, to the cheese.

My favorite part of it,
though, is the uniqueness

of offering the nopales salsa.

-Great job, Chef.
-Thank you, Chef.

[Miguel] Three Dorados
all day.

-What do you think of Dorados?
-Fantastic.

[man] I love the different
layers and the guacamole.

Always look
for the cactus salad,
and it's just great.

Cochinita up.

[woman speaking]

One is from Peru
and another for Mexico, too.

You're not going
to leave hungry.

You definitely are pushing
the boundaries

of what is the typical taco.

-Nice job.
-[Miguel] Thank you, Chef.

[Guy] Coming up,
a Latin hot spot.

Columbia, Argentinian combo
in St. Simon Island, Georgia.

Not going to be
delicious at all.

Putting out the meat...
Outstanding.

...in the dough...

Look how juicy that is.

...and on the bone.

Wow, I'm going caveman.

[Guy] I got a
good one for you.

Two buddies meet
in culinary school in Miami,

and they finally end up
opening a restaurant together,

and they're doing really well.
They're successful with it.

But they both have
young families,

and they say,
"Let's move to a place
that's got a small community

where we can
open up a restaurant."

The exact same restaurant.

So you got an
Argentinian chef,
a Colombian chef.

They move here
to St. Simon Island, Georgia,

and they open up what?
An Argentinian Italian joint.

This is Del Sur.

Two Lamb Shank, table 21.

This would be on
anybody's shortlist.

-Here's our tablita.
-The food is outrageous.

A little bit of Argentinian
Italian mix.

The roasted meats,
the empanadas.

-And cocktails.
-And great wine.

It's about coming together
and being together

with those you love
and spending those
little precious moments.

That got deep.

It's the exact same restaurant
that chefs Hernan Stutzer

and Alberto Llano
had in Miami,

just minus the Miami.

Got a little tired
of the traffic.

We say, "You know what?

Let's go somewhere
more quiet."

Colombia-Argentinian
combo in St. Simon Island,

-Georgia, I betcha...
-Yes I know,

-Be right there.
-Not going to be
delicious at all.

[Alberto] Lamb empanada
and criolla sauce.

[woman] So many people
don't know about empanadas.

These are better than anything
that I had in Buenos Aires.

You can stuff them
with anything you want.

All right, so lamb empanadas.

We're going to use some leg
of lamb, put it on the grill.

And season that with
a pinch of
little salt and pepper.

It's a blend of
different dry peppers.

It's not as spicy,
but it has a very nice

smoky flavor to it.

It's like Argentinian
Korean chili flake.

Now we're ready
to go and braise.

-Mirepoix, rosemary.
-Garlic, bay leaves.

-Okay.
-Demi glaze.

[Alberto] Lots of red wine.

Salt, pepper,
a pinch of little.

-Allspice.
-Wow.

[Alberto] Cumin.

Now our lamb is ready
to go to the oven

at 350 degrees
for three hours.

We're going to make
some sofrito,

olive oil, yellow onions,
lots of garlic,

-peppers, salt, pepper, and--
-Aji molido.

So while this gets nice and
soft, we can shred

-the lamb. Drowning this.
-Okay.

[Guy] Right in the jus.

[Alberto] We incorporate it
with the sofrito.

[Guy] Take the extra
jus out of that.

So the last step
for this sofrito

-is going to be to add
some sweet marsala.
-Okay.

[Alberto] And a little bit
of the jus.

[Guy] We'll let that cool.

-Now we're doing
the criolla sauce.
-Okay.

[Alberto]
Tomatoes, red onions,
peppers, garlic, dry oregano.

-[Guy] Salt.
-Black pepper,

aji molido, paprika.

[Guy] Little parsley
for green.

[Alberto] Red wine vinegar,
and oil.

It's very similar to a salsa.

Next with the empanada dough.

-Good flour.
-And no bowl.

[Alberto] Right on the table.
Nice bowl.

Soft butter. Some salt.

-Add hot water.
-You do them all by hand.

All the empanadas
of the house.

Then we're going
to let it rest for 20 minutes,

-using the machine
to sheet it.
-Sheet it out.

And then we're
going to cut it.

Now we're going to do
the lamb empanada.

A little bit of the filling.

A fresh grape.

The grape thing
is tripping me out.

[Alberto] A rosemary sprig.

Really?
The rosemary in like that?

[Alberto] I put some
egg wash and bake it

for 15 minutes at 350 degrees
in the oven.

Okay.

We have the criolla sauce.

Some lamb empanada.

Don't forget to take
that rosemary sprig out,

and you're ready to go.

Wow.
You're eating all this savory.

And then that grape, you get
that explosion of sweetness.

The dough is really nice
and thin and tender.

Look how juicy that is.

That with the criolla sauce
is dynamite.

Outstanding.

Lamb empanada.

The lamb is really tender.

The crust is so buttery
and flaky.

The criolla sauce is divine.

I'm going with
that skirt steak.

Their meats are so quality.

The Argentinian style is the
cooking on an open flame.

They have this cool thing
that's in their kitchen.

What is this monster called?

It's called a dome.

This thing is crazy. Huh.

Short ribs coming out, guys.

Short ribs is excellent
with pineapple.

[chuckles] Very large portion.

The short rib,
put the apparatus on this.

This little tube here
is what is going to be--

The tube is going
to connect to the thing.

To the cross back there, yes.

Oh, I'm getting one of these.

[Alberto] So we go here.

The bone first.

You go down like this

so it goes closer
to the heat element.

[Guy] You got the sear here.

You can have other things

that are going low and slow
in the vicinity.

[Alberto] That is correct.

-We're going to smoke
some pineapple.
-[Guy] Okay.

[Alberto] And we're going
to spray some brandy.

We are going to start now
with the salmuera,

the solution
that we use to brine.

Pepper corn, garlic,
the water, aji molido,

dry oregano leaves,
bay leaves, and lots of salt.

-It'll steep for how long?
-Maybe 20 minutes.

Okay. We're going
to strain this,

put it in a squirt bottle.

Spray it on.

[Alberto] Many times
the whole day.

So now we're
going to start with

our famous chimichurri sauce.

Tons of parsley, onions and
peppers, oregano leaves.

-A lot of it.
-Garlic.

-[Guy] Just a touch.
-It's a garlic sauce.

[Alberto] Sweet paprika,
salt and pepper,
red wine vinegar.

And copious amounts
of olive oil. What's next?

Malbec wine sea salt.

-That's what we're
going to make right now.
-Show off.

[Alberto]
The salt. We have the wine
and malbec wine.

You're going to let
the wine dissolve the salt.

-[Alberto] Like five minutes.
-And then we're going to put

the salt on the tray,
let it dry out.

Moment of truth.

This guy that has been there
for many hours.

[Guy]
Remember the Flintstones?

[Alberto] Look at this.

It's delicious, Chef.

And the beauty of
what makes it so great

is how simple it is.

This salt brine that
you're spraying on there,

just penetrates
all the way through it.

You get a good amount
of smoke.

[Alberto] There you go.

[Guy] The way
the veggies are done,

the chimichurri,
the pineapple,

making the malbec sea salt.

Wow.
I'm full on cavemen.

Beef short ribs
with veggies and potatoes.

It's got a nice,
rich flavor to it.

-Real tender.
-Absolute best
chimichurri sauce

you've ever had in your life.

The malbec salt
is just really special.

[Hernan] Filet mignon.

There's just nothing
to say but deliciousness.

You will not be disappointed.

You have so much passion
about it,

but the two of you
are such good partners,

and I see the way
you play off each other.

I might be physically in
St. Simon's Island, Georgia,

but I feel like I just took
a detour to Argentina.

Was that a road trip or what?

But don't worry.

There's plenty more joints
all over this great country.

I'll be looking for you
next time on Triple D.

Dude, I've never seen...

I've been in more restaurants
than anybody.

I've never seen this
in any restaurant.

Well, let's just...

It'll fit in the car.

Okay, all yours.