Original subtitles

You know, people are asking me all the time,

"Hey, Guy, that one joint you checked out

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

how 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've got a righteous roundup of flavor.

-Mmm. -That is so good!

[Guy] From seriously stuffed sandwiches...

That's a lot of empanada.

...to pasta-covered pizza.

This eats like a dinner.

There's a burger that's all dolled up in Colorado.

Scrumdiddlyumptious.

[Guy] Sweet speaking my language in San Antonio.

That's my jam right there.

Im-pressed.

And in Gilbert, Arizona...

[happily] Oh, okay.

...Italian dishes...

-[whistles] -There you go.

...designed with the family in mind.

That got me. Grandpa got me.

Godmother sandwich for Guy, ready for pickup.

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

This is Triple-D Nation.

So, I'm here in the center of it all,

right Downtown in Colorado Springs, Colorado,

to check out a funky burger joint.

That was back in 2015.

And thankfully, the menu is still as funky as the name.

This is the Skirted Heifer.

[man] I got a B&B for Bob.

The Skirted Heifer is the best burger in Colorado, if not the nation.

[man] Burger of the week is ready.

Everything's made from scratch, homemade.

I think I picked a great place.

You can't find another burger like this.

[Guy] And believe me, I've looked.

But these burgers could only have come

from the imagination of Kevin and Suzette Megyeri

and continued on by their son, Kevin.

[laughing]

-Where's your mom? -[Kevin] She's done.

-[Guy] What? -She hung 'em up.

-You're in charge? -I took over and things have been running smooth.

That medium rare is turning out really good, you guys.

I love that it's a family business

that's being passed down.

Really impressive how much your whole family

gets involved and what you put into this.

Your mom made the Bloody Mary burger.

-Was it called the Bloody Mary burger? -The Hangover.

-The Hangover. That's served with the cream cheese in it. -[Kevin] Yes. Yes.

Got The Hangover.

So what are we making now?

The Bloody Mary Sauce has everything

that you would put in your Bloody Mary, but no vodka.

-Oh, there's no vodka in this? -No.

It's been nice. Now, thank you very much.

Homemade ketchup, horseradish,

Worcester-sher-sher-shire shaush,

celery salt, mix it all up,

and we're gonna make you a burger

all the way from Westcliffe, Colorado.

Then we'll smash... [indistinct]

-Oh, we're gonna season that? -[Suzette] We are gonna season it

with our focaccia salt.

We've got egg too. Do you want me to keep that off?

-Thank you, I really appreciate that. -Farm-made.

Bacon, homemade focaccia bun, cream cheese.

Cream cheese just for The Hangover, how?

[Suzette] Cream cheese, bagels, everything you'd eat

in the morning on a hangover.

Cap'n Crunch will be on there in a minute.

[Suzette] All right, our Bloody Mary Sauce.

Go ahead and have a fry.

You want a bite of the burger?

I'm eating the burger, and she's eating the burger.

Let's break all the rules.

-We're doing it all here at the Skirted Heifer. -Oh, my God!

That is so good!

[background laughter]

Burger's dynamite.

The horseradish takes it over the top.

The key to all of this is the crust that you build on the burger.

-Really good. -Great. Thank you.

I have a Hangover Guy's way, no egg.

The Hangover burger, I love it.

The Bloody Mary Sauce that they serve on it.

The Hangover burger is great, especially if you are hungover.

Extra patty Classic's coming back to you guys.

Sometimes you just wanna go straight for The Classic, though.

Your Classic Skirted Heifer.

The Classic is a staple of the Skirted Heifer.

A handful of shredded Wisconsin cheddar,

just caramelized cheese that rolls off your burger.

[Kevin] Two skirts going down.

The skirt around the burger, how did you learn about it?

-By watching your show. -There you go.

What'd you bring me?

-This is our Classic Skirted Heifer. -This is the one

-that started it? -This is the burger that put us on the map.

We use my grandma's old pizza dough recipe

to make our focaccia buns.

Double grain Caputo Flour from Italy.

Yeast, salt, sugar.

Let the dry ingredients get all fully incorporated.

We're gonna add our water now.

Turn that back on.

Olive oil and eggs.

Take about 15 minutes getting really nice and blended.

Cut off a nice little chunk and make 'em into nice round buns,

and let them start proofing to the right shape overnight.

We're gonna dimple them, in-house roasted garlic,

focaccia salt, egg wash, olive oil.

Bake it at 450 degrees for seven minutes

and then we're gonna flip and rotate for another seven minutes.

[Guy] The focaccia, it's very hearty,

and it's got great chew.

It's got great texture, but it's light,

so you get to appreciate the burger.

Is it still the grass-fed, grass-finished beef?

Absolutely.

Add our focaccia salt, douse it with cheddar cheese.

We're gonna skirt that heifer

and go right for it.

Lettuce, red onions, pickles on here, tomatoes,

our homemade Heifer Sauce.

Start with our mayo, homemade ketchup,

pickle juice and seasoning salt.

That's doing it right. I mean, that's 10 out of 10.

Right on.

Flipping the Classic, cheese in the skirts.

[customer 1] They have the freshest beef skirted with cheddar cheese.

You get nice goopy, kind of crispy cheese. It's really awesome.

The Heifer Sauce is creamy, but it has this tangy flavor.

It just pairs well with the meat and the cheese.

[customer 2] The homemade focaccia bun is so good.

Classic Italian bread with garlic and herbs.

You can't go wrong with it.

[Guy] And you know what else you can't go wrong with?

[Kevin] Gobble Gobble, veggie burger.

[Guy] I'd say pretty much anything on this menu.

Those fries are gangster. Oh!

The fries are the bomb.

I have a B&B for Triple-D Nation.

[Guy] I'm in Colorado Springs, Colorado,

at the Skirted Heifer.

All right.

[Guy] A name just as fun as the woman who was running it.

Okay, um, who am I cooking with?

-Me. -Oh, boy.

Do I need a helmet or any type of padding

-or any fire extinguisher with me or anything like that? -[laughs]

-All of the above. -[Guy] All of the above.

-Your mom's a wild card. -Oh, she's crazy.

-Let's go! -[imitates turntable scratching]

-What was that? -[laughing]

The wheels are off the wagon, ladies and gentlemen.

Kevin and Suzette opened the Heifer,

and it was lightning in a bottle.

Now their son took over,

and it's just taken off like a rocket.

They are a family that brings good food and good people together.

We've got two Classics for you guys.

Great atmosphere, good vibe, and that burger, super good.

[man] I got a Pueblo Farmer.

[customer] Oh, I love The Pueblo Farmer.

Pueblo chilies, homemade guacamole,

and I'm a sucker for Pepper Jack cheese.

And what are we making next?

Guacamole for our Pueblo Farmer burger.

-[Guy] Okay. -[Suzette] First, yummy avocados,

lime juice, chopped jalapeños,

-diced tomatoes, onion, and garlic salt. -[Guy] Okay.

[Suzette] And now we're gonna mash it.

Just get right after it.

-[Suzette] We're gonna make your burger. -Okay, fantastic.

[Suzette] Put some seasoning on that Pepper Jack cheese.

Guacamole, roasted Pueblo chilies.

There you go, Guy.

-Well, I imagine we're both gonna have a bite of it again. -[laughs]

I love it. Your guacamole, very nice, very fresh.

You can't beat the chilies.

Nice little melt of the Pepper Jack. Really dynamite.

[man] I have a Pueblo Farmer.

It's the perfect level of spice. Scrumdiddlyumptious.

How many different burgers are on the menu?

We have seven, so we do, like, six regulars,

and then we have a Burger of the Week.

Burger of the Week, usually, it sticks around for a month, though,

'cause it's just a fan favorite.

They do anything from a Red, White and Blue to The Campfire.

I got The Campfire, the Burger of the Week, the veggie burger.

There's three different protein options.

They have grass-fed beef, they also have a turkey burger,

as well as the veggie burger.

The turkey burger is my favorite.

-[Kevin] Gobble Gobble. -With hot, fresh pineapple and a sweet sauce.

A little bit of savory, a little bit of sweet, really good.

-What's this one? -[Kevin] Our Gobble Gobble turkey burger.

We're gonna throw our turkey right on to the grill.

Give it a nice little pat.

Our pineapple ring right on top of that.

Teriyaki sauce on top. Toasted sesame seed bun.

Gobble Gobble for you.

The teriyaki sauce kind of caramelize on the pineapple.

It gets, like, candied.

And then with the turkey burger, it just pairs really well.

I love just how sweet and tangy it is.

It's just a good sweet and salty burger.

These, by the way, the fries, I still remember the fries.

Those fries are gangster.

[happily] Oh!

-[laughs] -The fries are the bomb.

I have a B&B for Triple-D Nation.

[Guy] So what's happening? Give me the update,

besides Mom being gone.

I actually got to open up my own Skirted Heifer.

-[Guy] So, you opened up your own. -[Kevin] Yeah.

Then bought them out of theirs.

And they're downtown locations.

We've really kept all our processes, our food,

pretty much the exact same.

When you watch your parents doing it right,

you don't need to go and reinvent the wheel.

-You're awesome. -Thanks, Guy.

Keep an eye on this one.

-Congratulations, man. I'm super happy for ya. -Thank you.

-When I grow up, I wanna be like him. -[laughing]

[Guy] Coming up, in San Antonio, Texas,

an empanada shop breaking the rules...

-No, no, no, no. -No, no, no, no, no.

...and gettin' it right.

Mmm. Good, excellent, fantastic.

So, I'm here on the west side of San Antonio, Texas,

and you are gonna love this story.

Two immigrants, husband and wife team from Argentina,

decide to open an empanada restaurant.

Now when I was there in 2018,

they had just opened their doors

after being in the food truck business.

And just a few short years later,

they already are busting at the seams.

You know who I'm talking about?

Exactly, Fat Tummy.

Traditional beef empanada.

I'm from Argentina, and Fat Tummy is my place to go.

[Norah] Beef milanesa sandwich with fries.

I saw Fat Tummy on Guy's show and we had to come try it out.

It was better than what we expected.

[server] Pineapple and guava empanada.

You're always gonna get something fresh

and something that's delicious.

[Guy] That combo is served up by this combo.

Husband and wife team, Gustavo Plache and Norah Saleh,

who refused to give up on making empanadas

a mainstay around here.

You started in a restaurant, you went to the trailer,

-and now you're back to a restaurant. -Yes, sir.

So, for somebody's first visit here,

-what should they try? -[Norah] Spicy chicken.

[Gustavo] The spicy chicken, ready.

Those flavors come together just perfectly,

and the dough is always fresh.

-So, we're gonna make the savory empanada dough? -Yes.

-Flour. -Water, okay, and some salt.

-[Gustavo] Yes. -[Guy] Milk.

-[Gustavo] Water, egg. -And who taught you this recipe?

-My grandmother. -[Guy] So, we'll mix this.

-How long do we let it rest? -Forty-five minutes.

And then, chh!

-Everybody knows what... [grunts sharply] ...means. -[laughs]

[Guy] Start to sheet it out.

-That's a big empanada. Not a little empanada. -Yeah.

-No, no, no, no. -No, no, no, no, no.

-Next, we're gonna make the spicy chicken? -The spicy chicken.

Oil, onion, green and red pepper.

-[Guy] Little salt. -Paprika, garlic, basil.

Basil, okay.

-[Gustavo] Oregano. -[Guy] Black pepper.

[Gustavo speaks]

-Boiled chicken breast. Do you chop up? -Yeah.

-Mix. -Tomato sauce, chipotle, and adobo.

When you say, "spicy chicken," you mean spicy chicken.

-All right, so we let that cook... -[Gustavo] For 20-25 minutes.

-[Guy] Okay. Now, this is a special press. -[Gustavo] Yes.

-[Guy] Just a little water to seal it. -[Gustavo] Exactly.

-Now the spicy chicken? -The spicy chicken.

That's a lot of empanada.

Let me see this thing.

[laughs]

So heavy. That's an empanada.

-[Gustavo] Egg. -[Guy] Little bit of egg. How long they bake?

-Four minutes. -[Guy] Four minutes.

Look at the juice just running out of this thing.

Not overly spicy.

For anybody that hasn't had an empanada,

this is where they need to start. Hmm!

[server] Spicy chicken.

We get a lot of people and they start ordering spicy chicken

'cause Guy liked it.

How many empanadas do you make a week?

[Gustavo] Five, 600 per week.

-Five or 600 a week? -Mmm-hmm.

Guess what? It's gonna change.

Empanada chicken and spinach with cheese.

Since Guy came last time, we got really busy,

so we had to expand a little bit.

[server] Milanesa sandwich.

We added Argentinean sandwiches.

[Gustavo] Lomito sandwich.

I'm so happy that now they are adding some sandwiches,

-like the choripán. -[server] Choripán sandwich.

They make their own sausage. It's got a good flavor to it.

[Norah] We ground our meat together, then we season it.

And then we stuff it in a natural casing.

Once the sausage is done,

we bake it for five minutes.

Then, we take it out of the oven,

we slice it in half,

and then we cook it for five more minutes.

And serve it with a side of our chimichurri sauce.

[Gustavo] Chorizo.

House-made sausage, made fresh every day.

It's super delicious.

Not too spicy. Loved it.

It is just incredible.

-Two alfajores. -The sandwich they've added and the cookies,

and always adding new things, which are always good.

[Norah] Alfajore.

It's a cookie sandwich.

Caramel-filled, quite unique and delicious.

[Norah] Start with the butter, powdered sugar,

and then we're gonna mix it.

Vanilla extract with a little bit of lemon zest.

We add the egg yolks and then we mix it.

And now the dry ingredients.

Flour, baking powder, baking soda, cornstarch.

And we're gonna just roll it out

to make our cookies.

Butter, put it on our baking sheet.

Our cutter, very easy.

We just put these cookies in the oven for five to six minutes.

Now, we're ready to build the alfajores with dulce de leche.

It's caramel. It's made especially with condensed milk.

And we're gonna coat 'em with coconut.

Alfajore.

I had never had anything like it before.

It was very crumbly, and the dulce de leche was really good.

It'll satisfy any sweet tooth.

-How many different empanadas do you make? -Ten.

-[Guy] How many are sweet? -Three sweet.

The guava empanadas.

[Guy] A little bit smaller, and the dough is a little bit sweeter.

-Exactly. -[Guy] Guava based. I gotcha.

-Now the cream cheese? -Cream cheese.

-[Guy] And we mash it together. -[Gustavo] Yes.

What he's gonna do with this empanada is gonna be dynamite.

I love these presses. Im-pressed.

-A little bit of egg wash? -[Gustavo] Yes, and sugar.

-We bake it five minutes? -No, this two minutes.

-[Guy] A little sugar? -[Gustavo] Yeah.

That's my jam right there. Savory sweet.

That's an adult jelly-filled doughnut.

-This with some coffee. -Yeah.

I have two traditional empanadas.

I think that at the core of making a good empanada is love.

It's how I think they've been so successful.

Good, excellent, fantastic.

It doesn't get any better than that.

Up next in Gilbert, Arizona.

Grandpa Pizza ready for pickup.

[Guy] The perfect pairing.

[Sal] Spaghetti meatball for Triple-D Nation.

I love pasta. I love pizza.

-Nice job, man. -Thank you.

Godmother sandwich for Guy.

So I'm here in Gilbert, Arizona,

about 30 miles from Phoenix, and I love coming down here.

There's great food, really cool people,

like the story of this place.

Let's see, the dude is from Sicily, Italy.

He moves to New York, meets his wife, has a family,

and then they all move here to Gilbert

to open a pizza joint.

That was back in 2014.

Today, they're putting down even more pies and pasta

at a new joint that's twice the size.

That's right, this is Sal's Gilbert Pizza.

Spaghetti meatball ready for pickup.

I've eaten New York pizzas and his is as good as I've ever had.

[Sal] Lasagna pizza ready.

He has the most amazing pizza in town.

I was here last time when Guy was here, yes.

Old school, real deal, New York style pizza.

-[female customer] This is the spot. -No question?

No question. Guy puts Sal's on the map.

[Guy] But Sal Cuffaro's map didn't start here.

It actually began in Sicily.

Now, of course, he and his family

have made the Southwest and this restaurant home base.

-What was the name of the pizzeria before this pizzeria? -Gilbert Pizza.

-So you just put "Sal" on the front? -[Sal] Yes.

Baked ziti pizza.

Everybody that comes in wants to eat what Guy had,

the baked ziti pizza. That's, like, the favorite.

We gotta make baked ziti pizza.

[sings in Italian accent] ♪♪ Baked ziti pizz Baked ziti pizza, bake♪

[imitates turntable scratching]

-[in normal voice] What are we gonna make, ziti? -Oh, yeah.

-Let's put the pasta in the water first, all right? -[Guy] Okay.

Then we'll put some marinara sauce,

cream, seasoning, salt and pepper,

grated Parmesan cheese, parsley.

-[Guy] Okay. -[Sal] The pasta is ready to go in.

-What are we gonna make? -Baked ziti pizza.

That's right. We're gonna parbake the pizza dough.

Otherwise, 'cause if we put that hot,

-it would cook right through the pizza dough. -[Sal] Yes.

Okay. We gotta put some whole milk mozzarella.

We're gonna put the pasta now.

-Little more mozzarella, a little more grated Parmesan. -[Guy] Okay.

-[Sal] Put it back in the oven. -It's ready to go.

-[whistles] -[Sal] There you go.

-Nice baked ziti pizza. -[in Italian accent] Nice baked ziti pizza.

Mmm!

[in normal voice] I love pasta. I love pizza.

If I could come in and get this,

I'd be here two or three times a week. Mmm!

-Nice job, man. -Thank you.

[customer] You got the best of both worlds.

You got your pasta and your pizza

all wrapped into one.

The baked ziti pizza is one of the bestseller.

Next thing is spaghetti meatball.

Spaghetti and meatball pizza, you have lasagna pizza.

My favorite pizza is the Grandpa Pizza.

Grandpa Pizza ready for pickup.

Fresh basil and the thin crust that kind of crackles.

It's just wonderful.

Right now we're gonna make Grandpa Pizza.

We're gonna start it with our Grandma sauce.

Sauté some garlic, get a little color.

Add the garlic to the sauce.

Salt, pepper, basil.

That's it.

So, we're gonna start stretching this dough.

Fresh mozzarella.

We're gonna top with Grandma sauce.

Pecorino Romano seasoning, drizzle with extra virgin olive oil.

Seven minutes, about 450.

Put a little fresh basil, more extra virgin olive oil.

That's a Grandpa Pizza.

All righty, I got this Grandpa Pizza for you guys.

It's a true thin style crust, almost like a Neapolitan.

[customer 1] It's the right blend of sauce and spices

and the right amount of cheese.

And that got me. Grandpa got me.

[Sal] Chicken Marsala pizza ready.

He does have quite a few different selections of pizza.

[customer 2] My favorite is the chicken Marsala pizza.

That's a whole meal right in one bite.

-You wanna make another pizza? -Yeah, what do you wanna make?

-I don't know. -Chicken Marsala.

Chicken Marsala.

[happily] Oh, okay.

[chuckling]

Creamy, get a little bit of that Marsala.

This is a pizza that eats like a dinner.

[Sal] Penne Paesano ready for pick up.

After Triple D, this place exploded.

[customer 1] We couldn't even get a seat in the house.

We had to do takeout sometimes.

After Triple D, business probably double.

We expand, almost double the size.

Penne Paesano ready for pickup.

[customer 2] He has more than just pizza.

You can come here probably for two weeks straight

and not eat the same meal.

Godmother sandwich for Guy.

The Godmother sandwich, the sauce on it,

it's magnificent.

First step, got a chicken breast.

We're gonna dredge in seasoned flour, eggs.

Season with salt and black pepper,

grated cheese and parsley.

We have a seasoned breadcrumb, and now we're ready for frying.

About four minutes.

Next, we'll make the vodka sauce.

We're gonna sauté some yellow onions.

Tomato sauce, cream, salt, black pepper,

Pecorino Romano, parsley.

Now we're gonna assemble the Godmother sandwich.

Put vodka sauce, the chicken,

more vodka sauce, mozzarella cheese.

We'll put it in the oven, let it melt it.

We use a garlic bread.

A little side vodka sauce,

and this is the Godmother sandwich.

I got the Godmother sandwich.

A toasted garlic bread as the sandwich face is phenomenal.

And then you've got the homemade vodka sauce

with the melted cheese on the chicken.

-You can't beat it. -You guys enjoy.

Sal's Gilbert Pizza is like Italy in the desert.

I know everybody in Italy thinks you're crazy.

I think you're crazy too.

-I like crazy people. -[laughs]

Nice job, Sal.

All right, you guys, we got a big dine-in order.

I need a large baked ziti pizza for Guy.

One fry for me.

[Sal] Make good for him.

So, that's it for this road trip.

-[Kevin] Dropping turkey. -[Sal] Godmother sandwich ready for pickup.

-Choripán sandwich for Triple-D Nation. -Looks very good.

But there are so many more stories

and successes to celebrate.

Hello, welcome.

Pueblo Farmer with an extra patty.

Is there anything else I can grab for you guys at all?

You guys enjoy.

Next time on Triple-D Nation.

Next, we are going to do Bloody Mary Sauce.

[whispers] What are you looking at?

-You. -[laughs]

What do you wanna make next?

Um, ketchup.

Where are you going when I'm talking to you?