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Hey, there. I'm Guy Fieri.
We're rollin' out.
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00:00:02,500 --> 00:00:04,600
Lookin' for America's
greatest diners,
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00:00:04,600 --> 00:00:05,967
drive-ins and dives.
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00:00:06,700 --> 00:00:07,567
This trip...
5
00:00:07,567 --> 00:00:09,467
I'm not kidding you.
Is this for reals?
6
00:00:09,467 --> 00:00:11,200
We're takin'a rib stickin'...
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00:00:11,200 --> 00:00:12,567
We's cookin' with gas.
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00:00:12,567 --> 00:00:14,100
-[Guy] ...meat smokin'...
-Jeez.
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00:00:14,100 --> 00:00:15,500
Nobody leaves here hungry.
10
00:00:15,500 --> 00:00:16,667
[Guy] ...trip to the south.
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00:00:16,667 --> 00:00:18,567
Time to get down and dirty.
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00:00:18,567 --> 00:00:21,900
We've gota local barbeque gemin Mobile, Alabama.
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00:00:21,900 --> 00:00:24,066
This is not just a place
to come and get
something to eat.
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00:00:24,066 --> 00:00:26,000
This is a place
to come and get
an experience.
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00:00:26,000 --> 00:00:27,767
...that full ofall kinds of surprises.
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00:00:27,767 --> 00:00:29,500
This is without question
17
00:00:29,500 --> 00:00:31,367
the craziest smoker
I've seen on Triple-D.
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00:00:31,367 --> 00:00:32,734
Oh, thank you.
19
00:00:33,500 --> 00:00:34,500
[Guy] And in Atlanta...
20
00:00:34,500 --> 00:00:36,100
Look at the tag team
we're gonna do right here.
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00:00:36,100 --> 00:00:40,367
-We're hitting my man,Chef G. Garvin steakhouse.
-Watch my process.
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00:00:40,367 --> 00:00:42,400
[Guy] Where decadentmac and C...
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00:00:42,400 --> 00:00:44,200
Live Maines?
That's flexing.
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00:00:44,200 --> 00:00:46,700
...topped offwith a unique donut dessert.
25
00:00:46,700 --> 00:00:48,200
Are you gonna eat
out of the pan?
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00:00:48,200 --> 00:00:50,166
-You weren't supposed
to be watching me, dog.
-Yeah. It's... It's good.
27
00:00:50,166 --> 00:00:52,166
That's all right here,
right now,
28
00:00:52,166 --> 00:00:54,533
on Diners,Drive-Ins and Dives.
29
00:01:07,166 --> 00:01:09,767
So I'm here
in Midtown Atlanta, Georgia.
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00:01:09,767 --> 00:01:11,100
Now, let me
ask you a question.
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00:01:11,100 --> 00:01:13,166
You know you have friends,
they have a new baby,
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00:01:13,166 --> 00:01:14,467
they get a new car,
33
00:01:14,467 --> 00:01:16,367
someone's got a new house,
what do they say?
34
00:01:16,367 --> 00:01:18,166
You gotta come by
and check it out, man.
35
00:01:18,166 --> 00:01:20,066
Well, as chefs,it's the exact same thing.
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00:01:20,066 --> 00:01:21,000
We open a restaurant,
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we call allof our chef friends and say,
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00:01:22,467 --> 00:01:23,767
"You gotta come check it out."
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00:01:23,767 --> 00:01:26,667
Well, I'm about two years
past due on this visit.
40
00:01:26,667 --> 00:01:28,567
My good buddy, famous chef,
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00:01:28,567 --> 00:01:30,100
who's beenon Guy's Grocery Games,
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00:01:30,100 --> 00:01:31,567
Triple-D, you name it.
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00:01:31,567 --> 00:01:32,600
Well, he opened this joint up
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and I said,
"Listen, G. Garvin,
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of course,
I'm gonna come check out
LowCountry Steak."
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00:01:38,700 --> 00:01:40,600
New Yorks, porterhouse...
47
00:01:40,600 --> 00:01:43,100
How is G. Garvin doing
in the steakhouse game?
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00:01:43,100 --> 00:01:44,266
-[boy] Very good.
-Very good.
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00:01:44,266 --> 00:01:45,467
[Guy] Really good?
You think so?
50
00:01:45,467 --> 00:01:46,967
[G. Garvin] Not onlythe steakhouse game,the food game.
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00:01:47,500 --> 00:01:49,200
We have the trout here for ya.
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00:01:49,200 --> 00:01:51,000
As soon as I heard
about Chef G. Garvin,
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00:01:51,000 --> 00:01:53,600
it was a must see,must come visit,
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00:01:53,600 --> 00:01:54,867
-must have.
-[Guy] Yup.
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00:01:54,867 --> 00:01:57,800
It seems like everyone elsebeat me to the punch.
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00:01:57,800 --> 00:02:00,300
But I'm here nowcatchin' up with my good buddy
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00:02:00,300 --> 00:02:03,166
whose nursin' folks with foodand food for thought.
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00:02:04,066 --> 00:02:05,367
In Triple-G,
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00:02:05,367 --> 00:02:07,367
G. Garvin started
this whole thing
60
00:02:07,367 --> 00:02:10,767
-with chefs asking questions
to the contestants...
-Yeah.
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00:02:10,767 --> 00:02:13,500
...in very obscure ways
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00:02:13,500 --> 00:02:15,667
to conjure their imagination
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-of how they would answer it.
-[chuckles] Yes.
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So the line was...
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00:02:19,166 --> 00:02:20,800
[both] "Do you like jazz?"
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00:02:20,800 --> 00:02:23,300
-[both laughing]
-That's right.
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00:02:23,300 --> 00:02:25,400
Because he would take
the music of jazz
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00:02:25,400 --> 00:02:27,266
-and use it
as an interpretation...
-Yeah.
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00:02:27,266 --> 00:02:28,367
...to describe their dish.
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00:02:28,367 --> 00:02:31,800
That unique style
of questioning the contestants
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really is what, kind of,
blossomed inside
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00:02:33,867 --> 00:02:34,767
of Triple-G
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00:02:34,767 --> 00:02:36,300
and other chefs
started to say,
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00:02:36,300 --> 00:02:37,467
-"Oh, wait a second...
-Yeah.
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00:02:37,467 --> 00:02:38,867
-...I don't have
to do it as a cookie cutter."
-Yeah.
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00:02:38,867 --> 00:02:40,367
[Guy] "I can do it
G. Garvin style."
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When you give me
flavors like that,
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you gotta give me more.
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I can't walk out the house
without my pants on.
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[contestant]
Fair enough, chef.
Thank you.
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00:02:47,367 --> 00:02:50,100
-Let's roll.
-[man] It's pretty coolto have a celebrity chef
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running a restaurant
in my hometown.
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00:02:51,667 --> 00:02:54,367
There's more than just steaks.There's seafood options
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and great pasta as well.
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[G. Garvin] Two lobster mac.
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I had the lobster
mac and cheese.
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00:02:58,867 --> 00:03:01,166
Super creamy. Super savory.
88
00:03:01,166 --> 00:03:02,433
It was fantastic.
89
00:03:03,667 --> 00:03:06,867
When you say
lobster mac and cheese...
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00:03:06,867 --> 00:03:09,100
I mean, live Maines?
That's flexing.
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00:03:09,100 --> 00:03:10,767
If you're gonna do
lobster mac and cheese,
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00:03:10,767 --> 00:03:12,266
you absolutely have
to do it right.
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00:03:12,767 --> 00:03:13,767
Salted water.
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00:03:13,767 --> 00:03:15,867
These will go
for eight to nine minutes.
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00:03:15,867 --> 00:03:17,767
-[Guy] Ice bath.
-[G. Garvin] Nice and easy.
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00:03:17,767 --> 00:03:18,867
[Guy] Like George and Weezy?
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00:03:18,867 --> 00:03:20,433
Like George and Weezy, baby.
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00:03:20,900 --> 00:03:22,533
Like jazz.
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00:03:23,166 --> 00:03:24,467
Both the tail and the claws,
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00:03:24,467 --> 00:03:26,700
all gonna get chopped up
and go to the...
to the mac and cheese.
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[G. Garvin] Yeah,
but it's not...
I'm not gonna chop it up,
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like, super fine.
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-But-- Yeah.
-No, you want people
to see it.
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Next, we'll get it
into the cheese sauce.
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00:03:33,266 --> 00:03:34,266
[G. Garvin] Get some butter.
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I like to start
with my pan warm.
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-You know--
-'Cause if it's cold
it won't melt the butter?
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It won't melt it fast enough.
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It'll melt,
but it won't be today.
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Watch my process.
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I'm just eatin' your cheese.
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AP flour, milk and cream.
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This is G. Garvin garlic salt.
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G. Garvin garlic salt.
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Why didn't I get any
of that in my Christmas bag?
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[G. Garvin] Dry mustard.
Little kosher salt.
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-Do it like that.
-And then all the cheese
I've been eatin'.
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[G. Garvin] White cheddar.
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Mixed cheddar.
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00:03:56,867 --> 00:03:57,867
Gouda.
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00:03:57,867 --> 00:03:58,767
Fontina.
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00:03:58,767 --> 00:03:59,867
Give me some brie.
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00:03:59,867 --> 00:04:02,467
No, you grab the brie yourself
'cause it's sticky.
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And you want me
to get that all over my hand.
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Well, just trying to see
if you was gonna go for it.
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-You was gonna fall for it.
-I was... I've been eatin' it.
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[G. Garvin] Turn it off.
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-Let's go.
-Do you like jazz?
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Says "yes".
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00:04:13,367 --> 00:04:14,867
[both chuckling]
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[G. Garvin] So that's it.
So watch this...
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-Watch this stove.
-What pasta... What pasta
we're using with this?
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Cavatappi.
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00:04:19,767 --> 00:04:21,367
-Cavatappi.
One of my favorites.
-Cavatappi, baby.
135
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From the top.
136
00:04:22,667 --> 00:04:25,266
And now we're gonna make
the lobster mac and cheese.
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So pasta in.
And I'll just create
a water bath.
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A little bit of garlic.
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Butter.
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And a little
G. Garvin garlic salt.
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Get the lobster meat
and go from there.
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00:04:35,567 --> 00:04:36,700
[G. Garvin] Cheese sauce.
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Cook this to al dente.
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Garlic salt.
145
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Truffle oil.
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My grandfather used to say,
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"We's cookin' with gas."
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Take that lobster.
149
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Right? You see why
we don't chop it up too much?
150
00:04:47,367 --> 00:04:48,433
Yeah, yeah, yeah.
I like to see it.
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[G. Garvin] Parm.
152
00:04:51,667 --> 00:04:54,000
-Right?
-Show off.
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[G. Garvin chuckles]
I hit the table.
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00:04:59,567 --> 00:05:01,667
[Guy] The garlic salt
is a kicker.
155
00:05:01,667 --> 00:05:03,667
-It's like an herb salt...
-[G. Garvin] Yeah.
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00:05:03,667 --> 00:05:05,233
[Guy] ...with more garlic
in it than anything else.
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Lobster's perfectly done.
158
00:05:08,467 --> 00:05:10,066
It's creamy, it's silky.
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It's not heavy.
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00:05:12,367 --> 00:05:15,200
-Dynamite, G.
-[chef] Lobster mac workin'.
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This pasta was definitely
full of big chunks of lobster.
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It's a really creamy dish.
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Perfect amount of cheese.
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The garlic saltand the truffle oil in it
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is a great addition.
166
00:05:23,567 --> 00:05:25,100
I don't know how
I can come to this table.
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00:05:25,100 --> 00:05:26,233
We got better hair.
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00:05:27,100 --> 00:05:28,400
-[Guy] The worm...
-[Reed chuckles]
169
00:05:28,400 --> 00:05:30,867
-...and the mayor.
-Who's done
the mac and cheese here?
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I've been definitely dibbling
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00:05:32,200 --> 00:05:34,000
and dabbling
in the mac and cheese.
It's great.
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-I'm here so much,
I've done the whole menu.
-I feel like I need
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a couch to sleep on
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-after I ate
the mac and cheese.
-Exactly.
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-[woman 1 chuckles]
-Exactly. And they just put
some right over there.
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Oh, is that
what those are for?
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-[Reed] Right.
-LowCountry Steak,
it's nothing like it.
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[Guy] How manydifferent types of steaksare on the menu?
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[G. Garvin] About 12 steaks
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00:05:47,400 --> 00:05:48,567
and then we do veal chops.
181
00:05:48,567 --> 00:05:50,433
-We do bunchof different specials.
-[Guy] How many sides?
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00:05:51,200 --> 00:05:52,867
-Uh, mac and cheese,
-[Guy] I don't have...
183
00:05:52,867 --> 00:05:54,767
-Eight.
-We don't have time to listen
to all of this...
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00:05:54,767 --> 00:05:55,767
Here's what we're gonna do.
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00:05:55,767 --> 00:05:57,367
One, I gotta try a steak. Two,
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00:05:57,367 --> 00:05:59,100
I wanna talk
about this dessert.
What'd you say
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00:05:59,100 --> 00:06:01,767
-you were gonna make?
-[G. Garvin] The donutbread pudding.
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Donut bread pudding.
189
00:06:02,867 --> 00:06:04,500
[woman 2] Yeah,that's my favorite dessert.
190
00:06:04,500 --> 00:06:07,600
-It's light. It's fluffy.
-[woman 3] The mixtureof the donut flavor
191
00:06:07,600 --> 00:06:10,867
as well as some baconsprinkled up on the top.
192
00:06:10,867 --> 00:06:12,600
-I was loving it.
-Don't go anywhere.
193
00:06:12,600 --> 00:06:14,233
Hangin' out with the one
and only, G. Garvin.
194
00:06:18,166 --> 00:06:19,100
-We're not over seasoned.
-Right.
195
00:06:19,100 --> 00:06:20,800
-We're not
over seasoned, right?
-Right.
196
00:06:20,800 --> 00:06:22,500
-Because what I wanna do is...
-We're not
over seasoned, right?
197
00:06:22,500 --> 00:06:25,567
-We're not over seasoned.
-We're not over seasoned.
198
00:06:25,567 --> 00:06:27,066
-My man.
-My man.
199
00:06:29,600 --> 00:06:31,000
Welcome back to Triple-D.
200
00:06:31,000 --> 00:06:33,166
When you show upat your buddy's steakhouse
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00:06:33,166 --> 00:06:34,367
in Atlanta, Georgia,
202
00:06:34,367 --> 00:06:36,467
and he serves youlobster mac and cheese...
203
00:06:36,467 --> 00:06:38,367
-[chuckles]
-...and the next thing he says
he gonna make for you is
204
00:06:38,367 --> 00:06:39,667
a donut bread pudding,
205
00:06:39,667 --> 00:06:41,567
I say, "Wait a minute,
give me some steak."
206
00:06:41,567 --> 00:06:43,667
-Dude, that is
a dynamite porterhouse.
-Thank you.
207
00:06:43,667 --> 00:06:44,967
[Guy] This is done
on the broiler?
208
00:06:44,967 --> 00:06:46,767
[G. Garvin] Yeah, so we got
double stack, man.
209
00:06:46,767 --> 00:06:48,967
We do
a proprietary blend on it.
210
00:06:48,967 --> 00:06:50,266
Season it really well.
211
00:06:50,266 --> 00:06:51,233
Hot, hot, hot, heat.
212
00:06:51,867 --> 00:06:52,867
And what we do, Chef, is
213
00:06:52,867 --> 00:06:54,900
we don't actually
serve the steaks hot.
214
00:06:54,900 --> 00:06:56,100
We let 'em rest.
215
00:06:56,100 --> 00:06:57,467
I think people feel like,
216
00:06:57,467 --> 00:06:59,100
"Hey, it's not hot."
217
00:06:59,100 --> 00:07:00,667
But if you serve it,
218
00:07:00,667 --> 00:07:02,166
like, super-hot,
219
00:07:02,166 --> 00:07:04,467
you can't cut into it.
It's just gonna leak
all the flavor out.
220
00:07:04,467 --> 00:07:06,200
[Guy] Number one thingI say to people all the time
221
00:07:06,200 --> 00:07:07,767
is they don't letthe meat rest enough.
222
00:07:07,767 --> 00:07:09,166
-Yeah.
-And they are thinkin'
they're going,
223
00:07:09,166 --> 00:07:11,400
"Well, it's not coming
right off the grill.
It's not super-hot."
224
00:07:11,400 --> 00:07:12,533
It's more palatable.
225
00:07:13,567 --> 00:07:15,600
Great steaks, great desserts.
226
00:07:15,600 --> 00:07:17,467
[G. Garvin] All right,we gonna do donut bread.
227
00:07:17,467 --> 00:07:19,100
[man 2] The bread puddingwas phenomenal.
228
00:07:19,100 --> 00:07:20,700
It's a glazed donut,
but it's mixed
229
00:07:20,700 --> 00:07:22,166
with regular sourdough bread.
230
00:07:22,166 --> 00:07:24,767
The cream, the sauce
work together very well.
231
00:07:24,767 --> 00:07:27,400
All right, so, glazed donuts,
break 'em down.
232
00:07:27,400 --> 00:07:28,667
Like old school glazed donuts.
233
00:07:28,667 --> 00:07:30,467
Like you get at the donut shop
down the street.
234
00:07:30,467 --> 00:07:32,367
This is what
inspired that dish.
235
00:07:32,367 --> 00:07:35,000
When I was a kid, literally,
on my way to school,
236
00:07:35,000 --> 00:07:36,767
the light from the...
the donut place
237
00:07:36,767 --> 00:07:38,567
with the two letters
would come on.
238
00:07:38,567 --> 00:07:40,467
The light the donut place
with two letters.
239
00:07:40,467 --> 00:07:42,300
-[G. Garvin] You know?
-[Guy] And that was all
that was left on, right.
240
00:07:42,300 --> 00:07:43,467
Sourdough bread.
241
00:07:43,467 --> 00:07:44,867
[Guy] I didn't see
sourdough bread coming.
242
00:07:44,867 --> 00:07:47,100
You don't really want this
to be super sweet, Chef.
243
00:07:47,100 --> 00:07:49,000
-[Guy] Oh, yeah, no kidding.
-Right? So it's
a good balance.
244
00:07:49,000 --> 00:07:50,800
Now, makin' the custard.
245
00:07:50,800 --> 00:07:53,166
-Cream.
-I bet you all those eggs
are goin' in that.
246
00:07:53,166 --> 00:07:55,367
[G. Garvin] Pour that in.
Little nutmeg.
247
00:07:55,367 --> 00:07:57,367
-Cinnamon.
-[Guy] When's
the sugar goin' in?
248
00:07:57,367 --> 00:07:58,367
I'mma let you do that.
249
00:07:58,367 --> 00:08:00,533
You gotta do some work, dog.
So, now...
250
00:08:01,867 --> 00:08:04,000
mix that up,
put this in our pan,
251
00:08:04,000 --> 00:08:06,567
it'll go in the oven,
325, 350,
252
00:08:06,567 --> 00:08:08,767
30, 35 minutes.
253
00:08:08,767 --> 00:08:11,000
-Next up, Chef.
-Homemade caramel sauce.
254
00:08:11,000 --> 00:08:12,000
I do water.
255
00:08:12,000 --> 00:08:14,700
Sugar in. You simply have
to take your hand
256
00:08:14,700 --> 00:08:15,867
and you gotta mix.
257
00:08:15,867 --> 00:08:17,166
You wanna get
all the crystals out.
258
00:08:17,166 --> 00:08:18,867
You will feel all the sugar...
259
00:08:18,867 --> 00:08:20,700
-Uh-huh.
-...and by the time I'm done,
260
00:08:20,700 --> 00:08:22,500
you will feel
no sugar crystals.
261
00:08:22,500 --> 00:08:23,667
-By--
-But if I did it with a whisk,
262
00:08:23,667 --> 00:08:24,700
-I couldn't do that?
-No way.
263
00:08:24,700 --> 00:08:25,967
This just not gonna dissolve.
264
00:08:25,967 --> 00:08:27,266
It dissolves
'cause of you hand.
265
00:08:27,266 --> 00:08:29,100
Uh, 100%.
266
00:08:29,100 --> 00:08:31,066
How much you got on ya?
I'll take your money.
267
00:08:31,066 --> 00:08:34,233
So we let this go
for 25 minutes, right?
268
00:08:36,400 --> 00:08:37,800
I think that sometimes
269
00:08:37,800 --> 00:08:39,367
people have things
in their mind
270
00:08:39,367 --> 00:08:40,467
that they like to believe
271
00:08:40,467 --> 00:08:42,100
because they've known it
for a long time.
272
00:08:42,100 --> 00:08:44,066
-[chuckles]
-I'm gonna break it
to him right now.
273
00:08:44,066 --> 00:08:46,000
-Unicorns are not real.
-[laughs]
274
00:08:46,000 --> 00:08:47,667
-Okay? I know you're gonna--
-I don't know about that, man.
275
00:08:47,667 --> 00:08:49,066
[both laughing]
276
00:08:49,066 --> 00:08:51,567
[G. Garvin]
Once that goes down,
Chef, cream,
277
00:08:51,567 --> 00:08:54,066
-butter, done.
-Next up.
278
00:08:54,066 --> 00:08:55,567
-Crème anglaise. All right?
-Okay.
279
00:08:55,567 --> 00:08:57,066
[G. Garvin] So milk down.
And we wanna just
280
00:08:57,066 --> 00:08:58,800
bring this
to a... like, a simmer.
281
00:08:58,800 --> 00:09:00,266
Fresh vanilla bean.
282
00:09:00,266 --> 00:09:01,934
Scrape it right inside.
Egg yolks.
283
00:09:02,767 --> 00:09:03,767
Sugar.
284
00:09:03,767 --> 00:09:05,900
-Bring that together.
-Oh, I'll do the milk.
285
00:09:05,900 --> 00:09:08,033
-Look at the tag team
we're gonna do right here.
-[G. Garvin] Ready?
286
00:09:08,700 --> 00:09:10,066
Crème anglaise.
287
00:09:10,066 --> 00:09:11,567
Just don't ask me
to spell it.
288
00:09:11,567 --> 00:09:12,734
[Guy] I think it's got
a K in it.
289
00:09:13,567 --> 00:09:14,667
[laughs]
290
00:09:14,667 --> 00:09:16,166
Bring it out and it's done.
291
00:09:16,166 --> 00:09:17,567
Time to get down and dirty.
292
00:09:17,567 --> 00:09:20,467
[G. Garvin] This is what
it looks like, right?
293
00:09:20,467 --> 00:09:22,333
-[Guy] Thank you.
-Slightly rustic.
294
00:09:23,000 --> 00:09:24,300
-Thank you.
-[chuckles]
295
00:09:24,300 --> 00:09:25,333
Crème anglaise.
296
00:09:27,667 --> 00:09:29,867
The caramel sauce.
Caramelized pecans.
297
00:09:31,100 --> 00:09:32,200
Crispy bacon.
298
00:09:32,200 --> 00:09:33,567
[Guy] That's all gonna
get hit by the...
299
00:09:33,567 --> 00:09:35,467
-by the Chantilly?
-[G. Garvin] Yeah!
300
00:09:35,467 --> 00:09:36,800
I would've put my Chantilly
301
00:09:36,800 --> 00:09:39,567
and then put my caramel
and all my goodies on top.
I'm, you know...
302
00:09:39,567 --> 00:09:41,400
-That's 'cause
you're from California.
-Oh, that's it.
303
00:09:41,400 --> 00:09:43,266
-[G. Garvin] You're Cali kid.
-[Guy] You hear that?
You hear that profiling?
304
00:09:44,100 --> 00:09:46,066
You haven't had
any on there, by the way.
305
00:09:46,066 --> 00:09:48,266
You've hit it all over here
and all over yourself.
306
00:09:48,266 --> 00:09:49,667
-Cold...
-Are you gonna eat
out of the pan?
307
00:09:49,667 --> 00:09:51,900
You're such a junkie
for this, G,
308
00:09:51,900 --> 00:09:53,000
that you're gonna...
309
00:09:53,000 --> 00:09:54,500
-He's gonna... The...
-You weren't supposed to be
310
00:09:54,500 --> 00:09:55,567
-watchin' me, dog.
-The cor...
311
00:09:55,567 --> 00:09:56,433
The corners right here
312
00:09:56,433 --> 00:09:58,467
that aren't making it
into the round cut,
313
00:09:58,467 --> 00:09:59,667
he's gonna eat.
314
00:09:59,667 --> 00:10:01,400
I know as soon as
I take a bite,
you're gonna start talkin'.
315
00:10:01,400 --> 00:10:02,600
[laughs]
316
00:10:02,600 --> 00:10:04,600
-I got a question for you.
-[Guy] See? I knew it!
317
00:10:04,600 --> 00:10:05,734
You like jazz?
318
00:10:15,066 --> 00:10:16,967
I don't know what's
goin' on right there.
319
00:10:16,967 --> 00:10:19,066
The play
of the sourdough bread.
320
00:10:19,066 --> 00:10:20,033
Genius.
321
00:10:21,567 --> 00:10:22,533
Candied pecan.
322
00:10:22,900 --> 00:10:24,166
Salty yet sweet,
323
00:10:24,166 --> 00:10:25,800
with great
crunch and texture to it.
324
00:10:25,800 --> 00:10:28,467
A very mindful way to present
325
00:10:28,467 --> 00:10:30,400
a very indulgent dessert.
326
00:10:30,400 --> 00:10:32,166
Donut bread pudding
for you all.
327
00:10:32,166 --> 00:10:34,467
First time I tried it
and I love it.
328
00:10:34,467 --> 00:10:35,967
Have you had
the donut bread pudding?
329
00:10:35,967 --> 00:10:36,867
-Look at me.
-[woman 1 chuckles]
330
00:10:36,867 --> 00:10:39,000
I've had everything
on this menu twice.
331
00:10:39,000 --> 00:10:41,166
-[G. Garvin] Rosemary chicken.
-This is the place.
332
00:10:41,166 --> 00:10:42,800
[man 1] LowCountry Steak.
333
00:10:42,800 --> 00:10:44,667
Make it your business
to be here.
334
00:10:44,667 --> 00:10:46,600
For you to finally have
your own platform,
335
00:10:46,600 --> 00:10:47,800
your own stage,
336
00:10:47,800 --> 00:10:49,800
-I'm so proud of you.
-Thank you, man.
I appreciate you.
337
00:10:49,800 --> 00:10:50,800
That guy.
338
00:10:50,800 --> 00:10:52,000
My man!
339
00:10:52,000 --> 00:10:53,934
-You like jazz?
-Not me.
340
00:10:58,266 --> 00:11:00,400
[Guy] Up next, a down-homebarbeque joint
341
00:11:00,400 --> 00:11:01,900
in Mobile, Alabama.
342
00:11:01,900 --> 00:11:03,800
I don't even think
that we've begun to understand
343
00:11:03,800 --> 00:11:04,667
what goes on here.
344
00:11:04,667 --> 00:11:06,567
Where the meat is the boss...
345
00:11:06,567 --> 00:11:07,500
I'll get after this thing.
346
00:11:07,500 --> 00:11:09,500
...and the boss is the best.
347
00:11:09,500 --> 00:11:10,834
Oh, you're so priceless.
348
00:11:15,467 --> 00:11:17,367
I'm on the west side
of Mobile, Alabama
349
00:11:17,367 --> 00:11:18,800
to check out
a barbecue joint.
350
00:11:18,800 --> 00:11:20,300
And I knowwhat you're thinking,"Barbecue joint,
351
00:11:20,300 --> 00:11:21,767
aren't there
hundreds of 'em?"
352
00:11:21,767 --> 00:11:24,767
Well, on Triple-D, it's allabout the food, the characterand the story.
353
00:11:24,767 --> 00:11:26,600
And the characters' storyin this are big.
354
00:11:26,600 --> 00:11:28,867
Ten years ago, this guyfires up his barbecue joint.
355
00:11:28,867 --> 00:11:30,500
Never been inthe restaurant businessbefore.
356
00:11:30,500 --> 00:11:31,767
Just does things his way.
357
00:11:31,767 --> 00:11:33,667
Unfortunately,
he passes away.
358
00:11:33,667 --> 00:11:35,100
Well, wife takes overthe front of the house,
359
00:11:35,100 --> 00:11:36,567
daughter becomesthe head cook.
360
00:11:36,567 --> 00:11:38,333
Hope you're hungry.
This is Meat Boss.
361
00:11:41,400 --> 00:11:42,567
Ribs for Nancy.
362
00:11:42,567 --> 00:11:45,266
Meat Boss is the gold standard
for barbecue in Mobile.
363
00:11:45,266 --> 00:11:46,667
They have such a variety.
364
00:11:46,667 --> 00:11:48,600
[Leah] Brisket sandwich
on a sweet bun.
365
00:11:48,600 --> 00:11:49,767
[woman 1] But it's not justthe food here.
366
00:11:49,767 --> 00:11:51,400
It's the people,
they treat you like family.
367
00:11:51,400 --> 00:11:53,266
[Guy] That's becausethey are family.
368
00:11:53,266 --> 00:11:54,567
Mother and daughter duo,
369
00:11:54,567 --> 00:11:56,266
Leah Lott and Dara Chinnis,
370
00:11:56,266 --> 00:11:59,300
who are the meat bosses here,keepin' a legacy alive.
371
00:11:59,300 --> 00:12:01,767
So my dad started it
and then when he passed...
372
00:12:01,767 --> 00:12:03,100
She took over from...
for him.
373
00:12:03,100 --> 00:12:04,467
-Um...
-[Guy] If I met you
on the street,
374
00:12:04,467 --> 00:12:06,400
that last thing
I would be saying to you
375
00:12:06,400 --> 00:12:07,433
is that you're a pit boss.
376
00:12:09,000 --> 00:12:10,367
I need a Boss burger.
377
00:12:10,367 --> 00:12:12,100
I love the Boss burger.
378
00:12:12,100 --> 00:12:14,000
You gotyour rib candy, cheese.
379
00:12:14,000 --> 00:12:15,367
[man 2] I didn't know
you could make ribs better,
380
00:12:15,367 --> 00:12:17,634
-but you can
if you make 'em into candy.
-It's one of my favorites.
381
00:12:19,400 --> 00:12:20,700
[Guy] Okay,
what're we into, sister?
382
00:12:20,700 --> 00:12:22,367
Our Boss burger.
383
00:12:22,367 --> 00:12:23,967
We grind our own brisket.
384
00:12:23,967 --> 00:12:25,467
[Guy] You know
you can buy commercial ones?
385
00:12:25,467 --> 00:12:26,767
Yeah, but this works.
386
00:12:26,767 --> 00:12:28,467
-And that--
-Okay, I'm gonna
make you a little deal.
387
00:12:28,467 --> 00:12:29,667
-Okay.
-Okay?
388
00:12:29,667 --> 00:12:31,100
I will guarantee
389
00:12:31,100 --> 00:12:33,066
-that after people get
to see this place...
-Yeah.
390
00:12:33,066 --> 00:12:35,333
-...that thing is gonna be
a hood ornament.
-Okay.
391
00:12:36,367 --> 00:12:38,166
We're gonna make
the rub first.
392
00:12:38,166 --> 00:12:39,367
Salt.
393
00:12:39,367 --> 00:12:41,467
Granulated garlic,
black pepper
and granulated onion?
394
00:12:41,467 --> 00:12:43,000
-[Leah] Yes, sir.
-Fantastic.
395
00:12:43,000 --> 00:12:45,066
[Leah] We're going to, uh,
grind our brisket
396
00:12:45,066 --> 00:12:46,000
with a hand crank.
397
00:12:46,000 --> 00:12:48,600
-How many burgers
do you sell a day?
-Fifty.
398
00:12:48,600 --> 00:12:49,934
Okay, we're almost
to one burger.
399
00:12:52,066 --> 00:12:54,000
Now we got the chuck,
the 80/20.
400
00:12:54,000 --> 00:12:56,100
[Leah] We're gonna
add Worcestershire,
401
00:12:56,100 --> 00:12:58,567
liquid smoke
and burger seasoning.
402
00:12:58,567 --> 00:12:59,967
We're gonna mix it up and then
403
00:12:59,967 --> 00:13:01,667
we're gonna
form up the burgers,
404
00:13:01,667 --> 00:13:03,333
another homemade thing.
405
00:13:03,967 --> 00:13:05,800
So we're gonna press it.
406
00:13:05,800 --> 00:13:07,200
And then that's when
we put on the...
407
00:13:07,200 --> 00:13:09,367
Am I getting punk...
Is Ashton Kutcher
comin' through here?
408
00:13:09,367 --> 00:13:11,033
If it ain't broke,
don't fix it.
409
00:13:11,667 --> 00:13:12,634
What is this?
410
00:13:14,100 --> 00:13:16,166
Oh, that's where
we hang our bags.
411
00:13:16,166 --> 00:13:18,567
So we use clips,
so we hang our bags.
They stack 'em
412
00:13:18,567 --> 00:13:20,266
in the window here,
413
00:13:20,266 --> 00:13:22,066
so everything's made to order.
414
00:13:22,066 --> 00:13:24,367
So you see,
they pick their meat,
they pick their bun,
415
00:13:24,367 --> 00:13:25,500
-fill it out. Yes.
-People fill this out?
416
00:13:25,500 --> 00:13:27,400
-And then we--
-This is also
your dad's invention?
417
00:13:27,400 --> 00:13:28,900
Yeah,
that's actually original.
418
00:13:28,900 --> 00:13:30,867
How many... How many orders
do we do a day?
419
00:13:30,867 --> 00:13:33,166
My dad always says
we did more than Chick-fil-A.
420
00:13:33,166 --> 00:13:34,900
So whatever Chick-fil-A
did in a day,
421
00:13:34,900 --> 00:13:36,166
they did
a little story on 'em.
422
00:13:36,166 --> 00:13:37,400
Whatever they did
durin' the day,
423
00:13:37,400 --> 00:13:38,767
he was like, "Oh, we did...
424
00:13:38,767 --> 00:13:40,567
We did that at lunch time."
425
00:13:40,567 --> 00:13:42,667
And I'm like,
"All right." [chuckles]
426
00:13:42,667 --> 00:13:45,667
-So, I was just--
-Are you more like your mom
or more like your dad?
427
00:13:45,667 --> 00:13:47,333
My... My dad, for sure.
428
00:13:49,200 --> 00:13:50,767
What else comes
with this crazy town burger?
429
00:13:50,767 --> 00:13:53,800
-We're gonna be puttin'
our rib candy on it.
-Rib candy.
430
00:13:53,800 --> 00:13:56,967
We'll start
with seasoning salt,
black pepper.
431
00:13:56,967 --> 00:13:59,100
Granulated garlic,
lemon pepper.
432
00:13:59,100 --> 00:14:00,567
-[Guy] Season these up.
-[Leah] Yes, sir.
433
00:14:00,567 --> 00:14:03,567
After we season the ribs,
we'll smoke 'em for six hours
434
00:14:03,567 --> 00:14:05,567
at about 280.
435
00:14:05,567 --> 00:14:06,867
-You're runnin' that hot.
-Mmm-hmm.
436
00:14:06,867 --> 00:14:10,000
-So plus or minus
20 degrees-ish.
-Okay.
437
00:14:10,000 --> 00:14:11,667
-We--
-That's really hot
in the world of barbecue.
438
00:14:11,667 --> 00:14:13,100
-Really?
-Oh, yeah.
439
00:14:13,100 --> 00:14:14,567
-I actually didn't know that.
-Actually, a lot are runnin'
440
00:14:14,567 --> 00:14:16,266
220, 230.
441
00:14:16,266 --> 00:14:18,867
Well, 220 is
when it's, you know,
442
00:14:18,867 --> 00:14:20,667
really, really cold outside
or the wood's wet.
443
00:14:20,667 --> 00:14:23,400
-[Guy] What is coldin Mobile? 50?
-[Leah] For me it's 73
444
00:14:23,400 --> 00:14:24,367
-but...
-Oh, my...
445
00:14:24,367 --> 00:14:26,767
[laughing]
446
00:14:26,767 --> 00:14:29,467
-But if we're normal...
For normal people. [chuckles]
-[Guy] It is a non...
447
00:14:29,467 --> 00:14:31,367
[Guy] I'm not kidding,
it's non-stop show in here.
448
00:14:31,367 --> 00:14:32,467
It gets really cold.
449
00:14:32,467 --> 00:14:33,667
[laughs]
450
00:14:33,667 --> 00:14:34,834
Oh, you're so priceless.
451
00:14:35,767 --> 00:14:37,300
So this isa stick burner back here?
452
00:14:37,300 --> 00:14:38,767
-[Leah] Yes, wood only.
-[Guy] Okay.
453
00:14:38,767 --> 00:14:41,066
That is the most difficult way
to run it.
454
00:14:41,066 --> 00:14:42,500
It's been on fire before?
455
00:14:42,500 --> 00:14:43,767
Three times in ten years,
456
00:14:43,767 --> 00:14:45,000
I feel like
that's pretty good.
457
00:14:45,000 --> 00:14:46,500
-[giggling]
-[speaking indistinctly]
458
00:14:46,500 --> 00:14:48,367
-Look at the size of this.
-Yeah.
459
00:14:48,367 --> 00:14:51,000
-[Guy] Where's the firebox?
-On the other side.
460
00:14:51,000 --> 00:14:53,000
-Can I show you that? Yeah.
-Please.
461
00:14:53,000 --> 00:14:54,467
Oh, this should
be even better.
462
00:14:54,467 --> 00:14:55,700
What you got there?
463
00:14:55,700 --> 00:14:58,166
Well, we used to use
hair dryers and they
all kept melting.
464
00:14:58,166 --> 00:14:59,467
-So... Well...
-[Guy] So now what you got?
465
00:14:59,467 --> 00:15:01,367
One of our guys was like,
"Hey, I got this thing
466
00:15:01,367 --> 00:15:02,500
at the house,
it might work better."
467
00:15:02,500 --> 00:15:04,433
[Guy] Is that
a fireplace insert that I see?
468
00:15:04,667 --> 00:15:05,967
Um, it is.
469
00:15:05,967 --> 00:15:08,033
Cast iron. It works.
[chuckles]
470
00:15:13,800 --> 00:15:15,667
This is without question
471
00:15:15,667 --> 00:15:17,500
the craziest smoker
I've seen on Triple-D.
472
00:15:17,500 --> 00:15:18,934
Aw, thank you.
473
00:15:26,367 --> 00:15:28,266
-We're gonna make
our sauce now. So--
-Barbecue sauce.
474
00:15:28,266 --> 00:15:30,000
[Leah] Right. Our sweet sauce.
475
00:15:30,000 --> 00:15:32,266
Tomato sauce.
Worcestershire sauce.
476
00:15:32,266 --> 00:15:33,266
Liquid smoke.
477
00:15:33,266 --> 00:15:34,200
Lot of brown sugar.
478
00:15:34,200 --> 00:15:36,700
[Leah] Water, salt,
chili powder,
479
00:15:36,700 --> 00:15:39,200
-black pepper.
-Onion, garlic.
480
00:15:39,200 --> 00:15:40,266
[Leah] Curry powder.
481
00:15:40,266 --> 00:15:42,867
And then, to the sweet sauce
we add the cayenne.
482
00:15:42,867 --> 00:15:43,900
Cayenne added to it
483
00:15:43,900 --> 00:15:45,400
-is the sweet spicy.
-Sweet and spicy.
484
00:15:45,400 --> 00:15:48,600
That's gonna cook
for 30-ish minutes.
485
00:15:48,600 --> 00:15:51,867
And then vinegar
added to sweet and spicy
486
00:15:51,867 --> 00:15:53,467
is a spicy Carolina.
487
00:15:53,467 --> 00:15:56,066
[Guy] Okay, ribs are done,
sauce is ready.
488
00:15:56,066 --> 00:15:57,100
What do we have left to make?
489
00:15:57,100 --> 00:15:58,400
The rib candy.
490
00:15:58,400 --> 00:16:00,567
We're gonna cut
all the meat off the bones.
491
00:16:00,567 --> 00:16:03,367
-[Guy] So honey brown sugar
and sweet sauce.
-[Leah] All right.
492
00:16:03,367 --> 00:16:04,400
And then we just mix it up.
493
00:16:04,400 --> 00:16:06,667
-And are we gonna
cook this again?
-Right.
494
00:16:06,667 --> 00:16:09,100
-350 for about 20 minutes.
-[Guy] Okay.
495
00:16:09,100 --> 00:16:11,100
[Leah] And now we're gonna
make our Boss burger.
496
00:16:11,100 --> 00:16:12,367
We'll grill our burger.
497
00:16:12,367 --> 00:16:13,467
Toast the bun.
498
00:16:13,467 --> 00:16:15,166
This is
the spicy Carolina sauce.
499
00:16:16,467 --> 00:16:17,900
This go down this way.
500
00:16:17,900 --> 00:16:19,000
Cheddar cheese.
501
00:16:19,000 --> 00:16:20,600
Topped with rib candy,
of course.
502
00:16:20,600 --> 00:16:23,500
And then we always
put more spicy Carolina sauce
503
00:16:23,500 --> 00:16:24,967
on the bottom and on top.
504
00:16:24,967 --> 00:16:26,433
And this is our Boss burger.
505
00:16:32,467 --> 00:16:34,266
[Guy] The burger
is really good.
506
00:16:34,266 --> 00:16:35,567
The sauce is great.
507
00:16:35,567 --> 00:16:37,667
I'm gettin' good smoke
off the ribs.
508
00:16:37,667 --> 00:16:38,767
I thought
it was too much sauce,
509
00:16:38,767 --> 00:16:41,166
'cause it's only
sauce, burger and rib.
510
00:16:41,166 --> 00:16:42,634
Little bit of cheese, but...
511
00:16:44,066 --> 00:16:45,867
-There's so much flavor in it.
-Oh, yeah.
512
00:16:45,867 --> 00:16:47,767
And you never see
rib meat by itself.
513
00:16:47,767 --> 00:16:49,900
-Right.
-I get after this thing.
514
00:16:49,900 --> 00:16:51,300
[Leah] Boss burger
in the window.
515
00:16:51,300 --> 00:16:53,100
I love the rib candy.
516
00:16:53,100 --> 00:16:54,867
It is so juicy and tender,
517
00:16:54,867 --> 00:16:57,467
just smoky enough
and not too smoky.
518
00:16:57,467 --> 00:16:59,266
With a little bit
of sweet twist.
519
00:16:59,266 --> 00:17:00,266
Scrumptious.
520
00:17:00,266 --> 00:17:01,767
Not something we hear
on Triple-D a lot.
521
00:17:01,767 --> 00:17:04,700
-Scrumptious meat.
What's your favorite?
-Her pork.
522
00:17:04,700 --> 00:17:06,567
[employee] We got a coupleof pork butts coming off.
523
00:17:06,567 --> 00:17:08,467
[woman 2] Well, Mr. Bennyjust prided himself
524
00:17:08,467 --> 00:17:09,500
on his smoked meats
525
00:17:09,500 --> 00:17:11,600
and Leah has donea fabulous job.
526
00:17:11,600 --> 00:17:13,867
It's like being at home.
I mean, the people,
they know you.
527
00:17:13,867 --> 00:17:15,567
They ask how you're doin',and they mean it.
528
00:17:15,567 --> 00:17:17,100
It just feels really goodto be here.
529
00:17:17,100 --> 00:17:18,100
All right,
let's write another chapter.
530
00:17:18,100 --> 00:17:19,367
-Okay, cool.
-All right?
531
00:17:19,367 --> 00:17:20,667
-All right.
-We're gonna go to commercial.
When we come back,
532
00:17:20,667 --> 00:17:22,467
-we'll make something else?
See you in a bit.
-Sure.
533
00:17:27,967 --> 00:17:30,500
Welcome back, Triple-D.
Hangin' out in Mobile, Alabama
534
00:17:30,500 --> 00:17:32,800
at the Meat BossAnd I'm gonna tell you what,I don't even think
535
00:17:32,800 --> 00:17:35,266
that we've begun to understand
what goes on here.
536
00:17:35,266 --> 00:17:36,367
[Leah] Chicken
with sweet sauce.
537
00:17:36,367 --> 00:17:39,800
The Meat Boss is like the most
unique barbeque place.
538
00:17:39,800 --> 00:17:41,900
It's just down-home
Alabama stuff.
539
00:17:41,900 --> 00:17:43,266
[Leah] Brisket sweet bun.
540
00:17:43,266 --> 00:17:45,600
The brisket here is excellent.
541
00:17:45,600 --> 00:17:47,800
I get it
on the round sweet bun
542
00:17:47,800 --> 00:17:48,967
with the jalapeno jelly.
543
00:17:48,967 --> 00:17:51,734
And then you add
the white sauce.
It just sets it off.
544
00:17:53,166 --> 00:17:54,100
[Guy] What're we doin'?
545
00:17:54,100 --> 00:17:55,667
So we're gonna make
brisket sandwich.
546
00:17:55,667 --> 00:17:56,967
We're gonna season
our brisket
547
00:17:56,967 --> 00:17:59,100
with season salt,
lemon pepper.
548
00:17:59,100 --> 00:18:02,266
Brown sugar, black pepper
and granulated garlic.
549
00:18:02,266 --> 00:18:03,800
[Guy] Right.
So we're gonna rub this.
550
00:18:03,800 --> 00:18:05,967
Is this gonna dry brine
or this'll go right
to the smoker?
551
00:18:05,967 --> 00:18:07,100
[Leah] This is gonna go
right in the smoker.
552
00:18:07,100 --> 00:18:08,667
-How many hours
is this on the smoker?
-Fourteen.
553
00:18:08,667 --> 00:18:09,567
[Guy] Got it.
554
00:18:10,867 --> 00:18:12,767
[Leah] We'll start
our white barbeque sauce.
555
00:18:12,767 --> 00:18:15,567
Mayonnaise, brown sugar,
apple cider vinegar.
556
00:18:15,567 --> 00:18:17,367
-Granulated garlic.
-[Guy] Salt.
557
00:18:17,367 --> 00:18:18,667
[Leah] And pepper.
558
00:18:18,667 --> 00:18:19,634
And then we mix it.
559
00:18:21,667 --> 00:18:22,767
A corded drill.
560
00:18:24,867 --> 00:18:26,800
-Now what we're gonna do?
-Well, that's it for that one.
561
00:18:26,800 --> 00:18:27,767
[both chuckle]
562
00:18:28,800 --> 00:18:30,567
-Okay, so making
the jalapeno jelly now?
-Right.
563
00:18:30,567 --> 00:18:31,767
Jelly's big in the south.
564
00:18:31,767 --> 00:18:33,200
You gotta
make it just right.
565
00:18:33,200 --> 00:18:35,367
Jalapenos
and then white vinegar.
566
00:18:35,367 --> 00:18:37,967
-Seven pounds of sugar.
-You think? Just a little bit?
567
00:18:37,967 --> 00:18:39,767
-[Leah] And then we're gonna
put in the pectin.
-[Guy] All right.
568
00:18:39,767 --> 00:18:40,867
-And then--
-What do we got left to do?
569
00:18:42,667 --> 00:18:43,667
[Leah] Get the brisket.
570
00:18:43,667 --> 00:18:44,834
Take it off the smoker.
571
00:18:45,900 --> 00:18:46,867
[Guy] Look at that.
572
00:18:46,867 --> 00:18:49,200
[Leah] We leave the fat cap
on to cook
573
00:18:49,200 --> 00:18:50,500
so that we get
all that flavor.
574
00:18:50,500 --> 00:18:52,166
-[Guy] Beautiful.
-[Leah] Thank you.
575
00:18:52,166 --> 00:18:53,467
How many briskets
you go through in a day?
576
00:18:53,467 --> 00:18:55,967
[Leah] Anywhere
from 12 to 40.
577
00:18:58,367 --> 00:19:00,100
Good brisket.
Not over seasoned.
578
00:19:00,100 --> 00:19:02,467
-Thank you.
-Not oversmoked.
Definitely tender.
579
00:19:02,467 --> 00:19:04,800
-All right, let's build
a sandwich.
-Okay, cool.
580
00:19:04,800 --> 00:19:08,000
So potato bun, white sauce
on the bottom, brisket.
581
00:19:08,000 --> 00:19:10,066
-Third of a pound of meat.
-[Guy] Jeez.
582
00:19:10,066 --> 00:19:11,500
Nobody leaves here hungry.
583
00:19:11,500 --> 00:19:12,800
White sauce again.
584
00:19:12,800 --> 00:19:14,133
Jalapeno jelly.
585
00:19:26,900 --> 00:19:29,000
I'm gonna start singing
if there's any more silence.
[chuckles]
586
00:19:29,000 --> 00:19:30,300
[Guy] What're you gonna sing?
587
00:19:30,300 --> 00:19:33,767
-[singing indistinctly]
-[sighs]
588
00:19:34,667 --> 00:19:36,834
I'm not kidding you.
Is this for reals?
589
00:19:38,567 --> 00:19:39,667
It's delicious.
590
00:19:39,667 --> 00:19:42,567
I love the little kiss
of the sweet jalapeno jelly.
591
00:19:42,567 --> 00:19:43,867
-It's not spicy at all.
-Right.
592
00:19:43,867 --> 00:19:45,667
I can notice
the jalapeno in there
593
00:19:45,667 --> 00:19:46,834
but not to
any spice level.
594
00:19:48,100 --> 00:19:49,500
The brisket is
super tender.
595
00:19:49,500 --> 00:19:51,867
What I love about
the way you guys do things
596
00:19:51,867 --> 00:19:53,000
is you do 'em your way.
597
00:19:53,000 --> 00:19:54,200
-Right.
-[Guy] It's awesome.
598
00:19:54,200 --> 00:19:55,867
-Thank you.
-I'm very, very proud of ya.
599
00:19:55,867 --> 00:19:58,300
Brisket sandwich for Donna K.
600
00:19:58,300 --> 00:20:01,066
-The brisket is incredible.
-[man 2] The bark is amazing.
601
00:20:01,066 --> 00:20:02,667
It's really, really flavorful.
602
00:20:02,667 --> 00:20:04,500
They do it right here
and it's always been great.
603
00:20:04,500 --> 00:20:05,567
What's your favorite thing
on the menu?
604
00:20:05,567 --> 00:20:06,867
[man 2] Conecuhsausage sandwich.
605
00:20:06,867 --> 00:20:08,867
There's Conecuh
sausage here?
606
00:20:08,867 --> 00:20:10,700
Can I get a Conecuh
sausage sandwich?
607
00:20:10,700 --> 00:20:11,700
Ham comin' in.
608
00:20:11,700 --> 00:20:14,467
[man 3] Meat Boss really iswithout a doubt
609
00:20:14,467 --> 00:20:15,800
the best in Mobile.
610
00:20:15,800 --> 00:20:17,166
I'm so sorry for your loss,
611
00:20:17,166 --> 00:20:19,634
but it's so amazing
to meet you...
612
00:20:20,166 --> 00:20:22,467
and see how
you carry this on.
613
00:20:22,467 --> 00:20:23,867
You have such
a great attitude.
614
00:20:23,867 --> 00:20:25,066
You're such a fun person.
615
00:20:25,066 --> 00:20:27,100
I think when you call yourself
the Meat Boss,
616
00:20:27,100 --> 00:20:28,266
this is what this is.
617
00:20:28,266 --> 00:20:29,567
This is not just a place
618
00:20:29,567 --> 00:20:31,200
to come and getsomething to eat,this is a place
619
00:20:31,200 --> 00:20:33,066
to come and get an experience.
620
00:20:33,066 --> 00:20:34,467
-Thank you.
-Thank you for havin' me.
621
00:20:34,467 --> 00:20:35,533
Thank you.
622
00:20:38,100 --> 00:20:39,200
So that's it for this edition
623
00:20:39,200 --> 00:20:40,400
of Diners, Drive-Insand Dives,
624
00:20:40,400 --> 00:20:41,367
but don't you worry,
625
00:20:41,367 --> 00:20:43,266
there's funky joints
all over this country.
626
00:20:43,266 --> 00:20:45,100
And I'll be lookin'
for you next time on...
627
00:20:45,100 --> 00:20:46,667
[all] Triple D!
628
00:20:46,667 --> 00:20:47,734
[all cheering]
629
00:20:48,400 --> 00:20:49,567
Are you a good dancer?
630
00:20:49,567 --> 00:20:51,567
Um, relatively. [chuckles]
631
00:20:51,567 --> 00:20:52,700
Just with relatives?
632
00:20:52,700 --> 00:20:53,767
Um... [laughs]
633
00:20:53,767 --> 00:20:56,133
At weddings and such,
if I have to.
634
00:20:56,667 --> 00:20:58,600
Um, anyway, so, ribs.
635
00:20:58,600 --> 00:20:59,700
[both laughing]
45793
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