00:00You're Shibase and welcome in Hills and Gribbles!
00:04This is Robata Chain, a traditional Japanese barbecue with a fusion of flavors and techniques from the German traditions of the Texas Hill Country.
00:14I'm Chef Bobby.
00:16And my son.
00:19I have been looking forward to this moment since we got back from Saudi Arabia.
00:23I am so proud of you, Bobby.
00:26That's enough, Peggy. The staff's not gonna respect a mama's boy.
00:30Oh, I love the ambience here. It's so mystical.
00:34Well, all the decor has been carefully researched and chosen to represent the culture of the people who inspired my menu.
00:43So let's take a look at that propane setup.
00:46Uh, Dad?
00:47Charcoal?
00:48Oh, I get it. This is just for show. Lure in the out-of-towners. The propane's in the back, right?
00:54Dad, Dad, Dad!
00:56I used charcoal to cook, not propane.
01:00There we go!
01:02What? But we went over the different systems for hours over the phone.
01:06Those were some of the best times we ever spent together.
01:09Were all those uh-huhs you said after every point I made just lies?
01:13No. I considered propane.
01:16Considered? It gets worse.
01:18Are you sure you're not just following a trend because it's cool and foreign?
01:23No, sir. I spent time researching the history of German and Japanese cuisine.
01:29They don't make commercial-grade Schwenker grills, and this is the best and only way to cook Robata.
01:35Well, I guess every meal I've ever fed you, I did it wrong, then.
01:39Dad, that's not what I'm saying.
01:41You don't have to. I get it. Anything traditional is bad.
01:45We'll come back after the museum. I need to clear my head first with some authentic Texan history.
01:51Let's go, guys.
01:52But I really need to use the bathroom!
01:55Wait till the library, Dale.
01:56Okay, but I can't promise the dam will hold. Truth is, there's been a little breach already.
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