All language subtitles for Diners.Drive-Ins.and.Dives.S49E01.1080p.WEB.h264-FREQUENCY

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 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,
we're fired up...

Look at the smoke ring
on that thing.

...and chowing down...

-It's messy.
I'm not gonna lie.
-Mmm-hmm.

[mumbling]

...on these mega mouthfuls.

There's pizza packed
with a punch
in Boulder, Colorado.

That's my kind of spicy pizza.

I made it with you in mind.

Flavor filled empanadas
in Mesa, Arizona.

Whoo-hoo. Look at that.

Ta-da.

And in Memphis, Tennessee,
a smoker loaded
with options...

Got a lot of friends in there.
Big flavor party.

...and a secret
that's out of the bag.

[laughs]

I need a Cornish hen
for Guy, please.

[Guy] Familiar faces,
new places
and more off-the-hook flavors.

This is Triple-D Nation.

So I'm on the northern side
of Boulder, Colorado,
to check out a pizza joint.

And just like
when I first pulled up
to this place back in 2017,

they're still rolling
and stretching out the dough.

This is Audrey Jane's
Pizza Garage.

Drunken vita up.

It's very unique.

How many places
have you been to that has
jam on their pizza?

Bam bam piggy jam.

[woman]
Everything that they do

has a very playful
characteristic
to it that I really enjoy.

The Boulder Italian.

[man] We saw Guy
coming here and we figured
we'd give it a shot.

And we've been long
term customers ever since.

[Guy] That's no surprise.

I knew once word got out
about the flavors
Audrey Kelly throws down,

this place
was gonna be hopping.

Have you seen Triple-D?

-They're gonna show up.
-We need a bigger mixer.

Oh, you need a beegah mixer?

-I need a big mixer.
-Need a beegah mixer.

-[Audrey] Hi, Guy.
-Hi, stranger.

How is biz?

We've been busy, you know.

[Guy] You're still doing
that same location?

-You got it, yeah.
-And why no more locations?

We like our little shop.
[chuckles]

I see that you've got

a little bit of a New York
pizzeria look
going with the slices.

Yeah, this town
kind of needed a slice house.

Green mountain,
I've got a 16 inch.

It's a little less traditional
than something you would
find in New York,

but I think for the better.

Guy's favorite spicy pig.

We got a spicy pig.

The spicy pig,
it's a pizza to die for.

The hand pinched sausage
is so good.

Okay, sister, where are we at?

We're gonna make our
homemade sausage
for spicy pig.

-[Guy] Okay.
So you grind the pork?
-Yeah.

-Sea salt.
-'Kay.

Grinded up some fennel seeds.

Calabrese chilies.

And we've got some local
Colorado honey.

-Is the sausage going
onto the pie raw?
-Exactly.

Not her first rodeo.

[Audrey]
Put our sauce on next.

-Got our mozz.
-[Guy whistles]

Natural casing pepperoni,
some roasted jalapenos.

And you're gonna stick
more meat on this?

Our sausage that we just made.

We also get some
chopped garlic
and extra virgin olive oil.

Okay. Good. Good.

In we go to the oven at 650.

About six or seven minutes.

[Guy] Good looking pie.

-[Audrey] Oregano in there.
-Mmm-hmm.

Like we're blessing
some spirits or something.

Exactly.

All right. Good to go.

The sausage is great.

The Sicilian oregano
is dynamite.

The right sized pepperoni.

The roasted jalapenos
is just giving a little
bit of that heat.

Mmm. I can't find anything
I don't like.

Next up, spicy pig, 20 inch.

My favorite thing
is the spicy pig pizza.

[man] I think it has all
the right types of meat.

Hits every flavor, you know,
spicy, salty.

A perfect crust
is just delightful.

During our lunch rush,
spicy pig is like every other
slice that people order.

Here's your bam bam piggy jam.

[Guy] What is this monster?

It's a salami
jalapeno jam base.

-You make salami jam?
-We do.

[Guy]
How do you make salami jam?

Well, you know,
we take the principles of jam,

we add some Calabrese salami,

some roasted jalapenos,
and we pour in a local beer.

We're going to let
it reduce out

and then add our sugar
and let it finish cooking.

This is crazy.

All right.
What else is on here?

[Audrey]
Whole milk mozzarella.

Ricotta.
Our bam bam piggy jam.

Cook this pizza at 625
for about seven minutes.

-And blackberries.
-We do blackberries.

-And arugula.
-And arugula.

And sometimes
pumpkin seeds.

-Wow, that's got some heat.
-[laughs]

[Guy] That's my kind of spicy.

I mean, not burn your
mouth off spicy,

but definitely,
I'm eating a spicy pizza.

I made it with you in mind.

[man] I got a 16-inch
bam bam piggy jam,

It is the perfect complement
of a little bit of spice
with a little bit of sweet.

I've never had a jam
on a pizza before.

But you know, it's so unique,
and it takes
it to the next level.

[man] The berries just add
to the freshness.

Like we say,
everything here is just fresh.

Bam bam piggy jam
for Triple-D Nation.

So pizza joint's
super successful.

[Audrey] We started making
pasta sauce as well.

-Are you selling in stores?
-We do, yeah.

We're in 35
local grocery stores.

-What?
-Yeah. [chuckles]

-No kidding. What's it called?
-Yeah. We're really excited.

It's called Audrey Jane's
Pasta Sauce.

How'd you come up
with the name?

And coming up...

That's not the only
brain buster she's got...

Look at this.

Because apparently,

this pizza garage dishes out
more than just pizza.

I like aggressive meatballs.

This is delicious.

This is the bomb.

Your mom does you
right on that recipe.

I'm back in Boulder, Colorado,
at a pizza joint I first
checked out in 2017.

Oh, you want more?

Oh, no. It's just not
any pizza joint. No, no.

This chef studied in Italy.

She's made pizza
for the greats
on the East and West Coast.

My mentor, Tony Gemignani...

-[Guy] Okay.
-I learned from him
in San Francisco.

-Tony, the famous Tony?
-Exactly.

Italian mamma.

This pizza is fantastic.

But sandwiches are something
that I always look forward to.

Here's that meatball
grinder for you.

The meatball grinder
is amazing.

All right.
What are we making now?

[Audrey] We're gonna
make some meatballs.

This is my mom's recipe.

My Italian mom.

Some grated Parmesan.

-House-made breadcrumbs
-Okay.

-Some oregano.
-Of course.

Sea salt, garlic.
And we add it to the beef.

And we've got our eggs.

Be a super trooper
and get your scooper.

-Perfect.
-Roast these in the oven.

-[Audrey]
About 26 minutes at 400.
-26 minutes?

[Audrey] We add them
to our sauce after
they come out of the oven.

We've got our
fresh bread roll.

Now we've got our meatballs
and our homemade tomato sauce.

Top it with some Parmesan
and the shredded mozz.

It's gonna go in our oven
for about two minutes.

It's ready to go.

My doctor warned me.

If the food that you see
is bigger than your head...

-To eat it?
-Run

Hmm.
I like aggressive meatballs.

We gotta have some flavor.

Your mom does you
right on that recipe.

[Audrey] I've got
a meatball grinder outside.

The meatball grinder
takes you to Italy.

All the flavors are there.

Truly delightful.

[man] I heard that Guy went
with the meatball grinder.

But personally, I think he has
to switch it up and try
the Boulder Italian this time.

Got a Boulder Italian
in the window.

-What is this monster?
-So this is called
our Boulder Italian.

People have been
asking us for years
to make a Italian sandwich.

I don't know how to really
attack this right now.

It's a little bit messy.
I'm not gonna lie.

-I say the messier
the better, right?
-Mmm-hmm.

[with mouthful]
Go right ahead.

It's on our
homemade garlic rolls

as you had
with our meatball grinder.

What's the story, sister?

We're gonna make some rolls.

So we're gonna use
the same dough
as we did for our pizza.

-[Guy] Okay.
-Flour the bottom.

We're gonna let them proof
for about a half an hour,

and then they're gonna go
in our steam oven at about 575
for five and a half minutes.

Next, we have our
smoked provolone,

our avocado,
which makes it very bolder.

-You guys think you get--
-You know,
we want to keep it healthy.

You guys think you get to--
Oh, yeah. Thank you.

[Audrey] We're gonna add
Sicilian oregano.

And we got four
different types
of sliced meats.

Calabrese salami. Ham.
Our prosciutto.

And lastly,
our natural casing pepperoni

-Is this your own giardiniera?
-It is. Yeah.

This is delicious.
This is the bomb.

I think when
you make something
like an Italian sub,

there's critical
components to it.

One is the Giardiniera.

If at all possible,
make it yourself.

-I agree.
-Because it tastes--

You can taste the difference.
And, boy,
there's some heat in this.

Here's your Boulder Italian.

Every bite with the Italian
sandwich, it just--

everything just
blends together.

It's such great flavors.
Great combination
of sweet and salty.

[man]
The avocado is surprising,
but it's really good.

And it's a good texture
to bring the flavors together.

[Audrey] Drunken vita, up.

Without a doubt,
Audrey Jane's Pizza Garage

is the best pizza
joint in Boulder.

[Guy] I didn't quite get it,
when I heard about you.

-But I get it now.
And I get it really loud.
-Excellent.

Well, congratulations
on your success.

-Thank you so much.
-You look very happy

and still the same
happy-go-lucky like,

"Whoops, I just make
awesome pizza.

And now awesome bread
and awesome sauces."

-You're a wolf
in sheep's clothing
-[chuckles] I like that.

Watch out for her.

And coming up
in Mesa, Arizona...

Order in, picadillo tico.

[Guy] An empanada factory
whose tasty
turnovers are a hit...

Hmm. That's fantastic.

...in any language.

-The sabor.
-[in Spanish] El sabor.

[in English]
Two Cuban empanadas.

-[woman] Thank you.
-Enjoy.

I'm here in beautiful Mesa,
Arizona, about 20 minutes
east of Downtown Phoenix,

to check out a joint
that's all about family.

They're making some
Latin American comfort food.

And even though
it's been a while

since I first got my hands
on those homemade
half-moon masterpieces,

we're talking 2017,

things are still
as comfortable as ever.

This is Republica Empanada.

[man] Arroz Colombiano.

Of course,
it was a great choice

by Guy to come here
to Republica Empanada.

This is a mom and pop place.

It's all about love and food.

Veggie torta, order up.

[woman] Costa Rican,
Ecuadorian, El Salvador,
Argentinian.

So it stems across
so many different countries.

[man] Pernil empana...

It's just wonderful,
and it's like eating,
you know, homemade food,

like, my mom used to make.

[Guy] That's because her mom,
Jinette Meraz

built this joint
with her husband, Edmundo,
daughter Lou and son Marco.

You got your
kids working here?

You're working here.
I mean,
it keeps everybody together.

Mmm-hmm.
It's all about the family.

Yes, people feel that sense
of family and motherly,
you know, love through food.

Jalapeno bean popper empanada,
order up.

Jinette, she's pretty much
the one that came up
with a lot of the recipes.

[Jinette] Two Cuban empanadas.

-[woman] Thank you.
-Enjoy.

Cuban empanadas
is one of my favorites.

We're going to start
preparing the pernil.

What does pernil mean?

-Pernil means pork.
-Okay.

-You put mustard, garlic.
-A lot of it.

-Comino, salt, black pepper,
oregano, parsley, bay leaves.
-Okay.

-Wine.
-In there or in you?

Uh, both. [laughs]

Onions.

We cover this and put
it in a walk-in, overnight.

We add water.

How long are we
gonna cook it for?

Four to five hours.

And then we're gonna shred it.

And that's gonna
be the beginning
of this empanada?

Exactly.

What we're gonna
make is a Cubana.

-A Cu--
-I got ya.
You got me at hello.

[Jinette]
To bring out the flavors,

-I like to use--
-So a little garlic
and some onions?

[Jinette]
And a little oregano.

And then the pork.

-This, the empanada 9000.
-Yeah?

-We put the empanada dough in.
-Spoon the mix onto the disk.

-Ham, mozzarella.
-Mozzarella?

And pepinillos.

-Um, what you call this?
Pickles.
-Pickles.

[Guy] Whoo-hoo. Look at that.

Ta-da.

Let's fry 'em.

Three hundred
and seventy five.

-And how long?
-Two or three minutes.

Here's the empanada.

Holy football.

It's delicious.

The empanada
is light and flaky.

The right mixture
of the pork and the ham.

A little bit of cheese,
not too much.

Mmm-hmm.

That's fantastic.

Order in, picadillo tico.

After Triple-D, they added
way more empanadas.

[Jinette] Here's your
picadillo tico empanada.

[man] The picadillo tico
empanada is a new empanada.

It's got some vegetables,
some onions,
some ground beef in it.

And it is for sure,
like, one of my new favorites.

So we'll start with some oil,
tomatoes, bell peppers,

celery, onions, garlic.

Add some salt, black pepper,
coriander, oregano, cumin.

This is green plantain here.

It's been boiled
in salt water with bay leaves.

It is a colt 45 sauce.

-Colt 45 sauce?
-It has all the ingredients.

It's loaded. See?

-You're crazy.
-[laughs]

So we're going to put
bell pepper, carrots, onion.

-[Guy] Celery.
-Cilantro.

A whole bunch of it.

-Black pepper, salt.
-Salt.

-Cumin. And...
-Oregano.

[Jinette] Tomatoes and water.

This is gonna
boil like an hour.

[Marco] So while I'm letting
that simmer
for about 15 minutes,

we're gonna go ahead
and get started on the beef.

Onions first.

Garlic, the ground beef,
black pepper.

Salt, cumin, few bay leaves
in there, colt 45 sauce.

Let this cook for about
20 minutes on a low heat.

Add some fresh cilantro.

Now we're gonna add
that vegetable
blend with the plantains.

And this is ready to go
as a feeling for the picadillo
tico empanada.

it's ready for the deep fryer.

So those are gonna be in there
for two and a half minutes
until they're golden brown.

This here is gonna be
our house salsa verde,

that we pair all
of our empanadas with.

And our
picadillo tico empanada.

Here's your picadillo tico.

It's delicious. It's super
seasoned and savory.

The filling is really moist.
A perfect mix of like,
tangy and spice.

It's just very enjoyable,
and then you dip it in
that amazing green salsa.

Oh, it's heaven.

[Lou] Here's your hearty
artichoke empanada.

It's got mushrooms, spinach,
cheese, obviously, artichoke.

First, we're making
our achiote seasoned potatoes.

We're going to start
with some oil, onions,

garlic, boiled potatoes.

Our achiote seasoning.

And now we're going to add
black pepper to it. Oregano.

And we're just gonna
blend all of these ingredients
and seasonings on a low heat.

And then we're gonna
move on to the preparation

of the mushrooms
and the spinach.

We'll start with some
oil again. Quarter cup.

White onion,
garlic, white mushrooms.

We're going to add
the spinach next.

Some butter, salt, pepper.

This reduces in less
than two minutes.

And then we're gonna add
the cream cheese,

some mozzarella cheese,
shredded, mayonnaise,
achiote seasoned potatoes.

And then the star of the show,
the artichoke hearts.

Blend them together like that.

So now this is ready
to be used as a filling
for the empanada.

We'll start
with the dough here.

We're gonna get a nice balance
of the ingredients in there.

They're gonna deep fry
for two and a half minutes.

All right, here we go.

Looking golden
brown delicious.

And here it is,
the hearty artichoke empanada.

Order up,
hearty artichoke empanada.

Obviously, it has that strong
artichoke flavor.

But the cheese really brings
everything all together.

It's like the perfect blend.
It's delicious.

Veggie torta, order up
for Triple-D Nation.

The taste
you give to the food,

that's what makes
the empanada good.

-The sabor.
-[in Spanish] El sabor.

[Guy in English]
Coming up in Memphis...

I like the way you roll.

A classic barbecue spot
serving all kinds
of surprises.

Winner winner
Cornish hen dinner.

And giving everyone
all the feels.

So tender, so juicy.
I think you just fall in love.

I need one slab
for Triple-D Nation.

One of the great things
I love about barbecue
is that it isn't all the same.

Every great joint
has its own twist.

And during the Great
Memphis Barbecue tour of 2008,

I found this small
family run restaurant

chock-full of rare recipes
and secret ingredients.

That classified information
is still in their vault
three generations later.

Let's check out
the Cozy Corner.

I need a rib end plate,
please.

When you come to Memphis
the first stop gotta
be the Cozy Corner.

[man] I'll have a four bone.

Barbecue just delicious,
always consistent,
always fresh.

One bite, mmm. So delicious.

[Guy] And all that flavor
is thanks

to the late great
Raymond Robinson
and his wife, Desiree,

who became the pit boss
after he passed away,

Did you think
that it would go on this long?

I mean, this is 30 years now.

[Desiree] No, I didn't.

Nor did I think I would
ever be working here.

And now look at you.

Then, in 2009,
she passed the tongs
down to her grandson, Bobby,

One slab, mild,
two pounds of baloney.

[woman] This is one of the few
restaurants in Memphis

that has held
its own that long,

and the third generation
is now running it.

Same recipes
and everything.

[Desiree]
We use this on lots of stuff.

Eggs, cornbread,
bloody Marys.

I like the way you roll.

Every meat we have gets
dry rub put on it.

So we'll start here
with the chili powder,

paprika, black pepper,
and our salt,

light brown sugar,
granulated garlic.

And then we just mix it up
and give it a good
thrashing down in there.

There are a few
other ingredients
that are secret.

-Can I taste it?
-Sure.

-It's Captain Crunch.
-[laughs]

I need a Cornish hen for Guy,
please.

[woman] Cozy Corner
is the only place in Memphis

where you can get
a barbecue Cornish hen.

Winner winner
Cornish hen dinner.

So we just sprinkle this on.

Now, how long is this gonna
go on the barbecue for?

Until it gets done.

Okay.

Somebody's there,
turning and watching.

And when it gets done,
they take it off.

-[Guy] Look at that.
Those are pretty.
-Thank you.

Pull it right off of there.

Mmm. That's tender.

So the rub's not too spicy.

Nice crunch on the skin.

I mean, where is this
in the one to ten?

-Is this in the top?
-This is ten.

This is ten?

[man] We got
three wings going out.

A lot of meats to choose from.

So you come,
you got your hands full,
making a choice.

[man] I need a half
slab plate, please.

My favorite
is probably the rib plate.

They're always tender.
They're always juicy.

We're gonna go ahead
and get our slabs seasoned up
and ready to cook.

After it's marinated
overnight, put 'em on the pit.

Okay, so those go down,
and those are gonna cook
precisely until...

-They get done.
-Very nice.

It's a new culinary term.

And there you have it.

Our famous ribs.

[woman] I'll have a six bone.

I like the texture.
They're well-seasoned.

Falling off bone

So tender, so juicy.
I think you just fall in love.

Hey, I need six
slabs dry for Guy.

[Guy] Now how did you find out
about the Cozy Corner?

A cab driver, the guy who
runs the guest house.

Pretty much everybody
we talked to.

-So if you said barbecue,
they said Cozy Corner?
-Pretty much.

The exposure that Triple-D
brought was just amazing.

In the last few years,
we've expanded the kitchen.

We've also expanded
the dining room.

It's almost twice the size
of what it was.

So the Triple-D Nation
is just amazing.

[Guy] All right. So brisket.

Now, do we let
this marinate at all?

Do we let this soak in a bit
or we just rub it and go?

[Desiree] We rub it,
put it on the pit and cook it.

-I think we've got every
square millimeter covered.
-To the pit.

[Guy] Very nice.

We've got
a lot of friends in there.

A big party. Big flavor party.
Look at that.

Well, look at the smoke ring
on that thing.

Mmm. Great color.
Nice bark. Good.

-You love this, don't you?
-I love it.

I need
a pork sandwich, please.

Real Memphis style.
The best you can find.

I need two bologna sandwiches
for Triple-D Nation.

We cut 'em rather thick.
And then we take our house.
Cozy Corner rub.

And we just season both sides.

It goes on the pit for about
15 minutes
to cook them on each side.

So they've got a nice
little grilled color.

Build a sandwich.
Our Cozy Corner
barbecue sauce,

a little coleslaw.

And there you have it.
Our Cozy Corner
bologna sandwich.

[man]
I'll have two bologna plate.

It's so juicy.

Just that round steak.
You just bite right into
it with some cheese.

All good to go.

[woman] The flavor just comes
all the way through the meat.

You can't miss it in one bite.

One bite make you want,
"Hmm. I think I need
two or three."

I need a two bone plate mild.

Cozy Corner is definitely
one of the best
restaurants in Memphis.

Raymond had
it on point, didn't he?

Yes, he did.

Mmm. Let me finish.

[woman]
I know good barbecue.

And who ever back there
got a lot of soul.

-We're different.
-We're different.

-Yeah.
-We dare to be different.

Come prepared
with an empty stomach.

[woman]
How's that bam bam coming?

Well, folks,
that's it for this road trip.

All right. I need
a half slab plate, please.

Preparing this with
our house salsa verde.

But it's certainly not
the end of the road. [laughs]

Order up for Guy.

I got a meatball grinder up,
just like on Triple-D.

Rib ends
with barbecue spaghetti.

Because we got
a ton of joints to check out.

Picadillo tico.

All right. Thank you.

[woman] Would you
like anything else?

Next time on Triple-D Nation.

Today we're gonna
make our spicy pig pizza.

-Who are you talking to?
-I don't know. Who am I...

-You started looking like...
-Where do I look?

Today...
Today we're gonna make...

That's not nerve wracking
or anything.

Food Network's coming.
Diners, Drive-Ins and Dives.

-That's like
an everyday thing.
-Whatever.