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Diners, Drive-Ins and Dives - Season 53 Episode 12 -
Triple D Nation: Coast to Coast Flavor
Triple D Nation: Coast to Coast Flavor
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00:00We're doing Triple D. How they doing? You know, I don't know. We should check it out.
00:05Over the years, I've seen and tasted it all. This is ridiculous, dude.
00:10But it turns out it was only the beginning, because Triple D joints have been blowing up,
00:15and we're going back to see what's cooking. Like on this trip, we're bringing the most.
00:21Look at the size of that. That's fantastic. From coast to coast.
00:25Gosh, that would be good on anything. The food is so flavorful.
00:29This right here, you could have dredged in sand. I would eat it.
00:33There's New England pickles and pork in Massachusetts.
00:36Yeah, I have to have that. Outrageous.
00:39Lebanese lamb and cabbage in Midwest Minnesota.
00:42Wow, that's fragrant. It's just really special.
00:45And an old school homie. One of the OGs of Triple D right there.
00:49Serving up big league barbecue. It's like a steak on a stick. It's so great.
00:54Surprisingly, on the coast of California.
00:56I'm like, yeah, let's see if this is the real deal.
00:59My goodness. Just the bomb.
01:02Ridiculous.
01:04Familiar faces, new places, and more off-the-hook flavors.
01:09This is Triple D Nation.
01:10Venice, California. Gotta love the weather, the beach, the characters, and the food.
01:23But I gotta be honest with you.
01:24When I think Venice Beach, I don't think Southern Style Barbecue.
01:28Well, that's until I found this place.
01:30And I was glad I did back in 2007, right at the beginning of Triple D.
01:34All these years later, things look a little different here.
01:37But you know what? The barbecue, still out of control.
01:40Baby Blue's Barbecue. Wow.
01:46Frisky plate up.
01:47This is one of the best barbecue places in L.A.
01:49They tried to put me on the payroll. I was here all the time.
01:51Four minutes on those wings.
01:52It's like eating your mom's food.
01:54Just the bomb.
01:55Tri-tip plate in the window.
01:56I grew up in Nashville, and Baby Blue's tastes like home, I would say.
02:00I've been coming here for almost 20 years.
02:03That puts me as the OG discoverer before Guy.
02:07I'll give her that.
02:08But I rolled in right behind her to dig into Danny Fisher and Rick McCarthy's SoCal-style barbecue.
02:14Danny.
02:15Danny, Guy, nice to meet you, man.
02:17Rick, pleasure, brother.
02:18People ask us what kind of barbecue it is.
02:19It's really hybrid barbecue.
02:21My brother, Rick, who looks fantastic, by the way,
02:23barbecue used to be one of the things that was east of the Mississippi.
02:26Yeah, we all came from the East Coast, North Carolina-style barbecue.
02:29Right.
02:29Venice Beach, California is the last place I thought I was going to get a barbecue experience.
02:34I'm like, yeah, let's see if this is the real deal.
02:37Pulled pork sandwich for Guy.
02:38Baby Blue's pulled pork sandwich with coleslaw is a go-to.
02:41Perfectly smoked.
02:43So you marinate those pork butts.
02:44What do you marinate them in?
02:45It's a dry rub.
02:46It's got about 19 herbs and spices in it.
02:48We rub it into the pork.
02:49For 24 hours, it's going to start to form a bit of a crust.
02:51How long are they going to smoke?
02:52About 16, 19 hours.
02:54Look at that.
02:55You still got the smoke rings in there, but yet it's going to be tender enough to fall
02:58off the bone.
02:58Dip a little into that sauce.
02:59Yeah, this is kind of like pulled pork meets au jus French dip.
03:04That's right.
03:07Always have to feed the camera.
03:09Your pulled pork sandwich and mac and cheese.
03:11The vinegar-based sauce on a pulled pork sandwich.
03:14My goodness.
03:14Big, juicy barbecue vibes.
03:16Everybody, when they come in after seeing the show, they wanted what Guy had.
03:20They wanted the pulled pork.
03:21They wanted the beef rib.
03:22Texas beef rib.
03:24Look at the size of that.
03:25You can tell how tender it is.
03:27That just falls right off.
03:29That's fantastic.
03:30The beef rib.
03:31It's like a steak on a stick.
03:33It's so great.
03:34It's luscious.
03:34It's juicy.
03:35It's smoky.
03:37There's not a rib in this place that isn't delicious and perfectly cooked.
03:40And here are your Memphis-style ribs.
03:42These are Memphis-style ribs.
03:43Why do you call them Memphis?
03:44It's just a style of smoking.
03:46We do a dry rub and smoke them dry.
03:48You make all your rubs?
03:49Yeah.
03:50We're going to start with brown sugar, chili powder, barbecue seasoning, margarine, paprika,
03:54seasoned salt, cayenne pepper, garlic powder, onion powder, ground coffee, white pepper,
04:01dried mustard, celery salt, ground cloves, black pepper, turmeric, and nutmeg.
04:06I'm just going to mix it all up.
04:09These are St. Louis ribs.
04:10Dry rub them.
04:11Let them marinate overnight.
04:12Smoke them for about five hours at 250 degrees.
04:15Grill them to order.
04:16The sauce is our North Carolina-style barbecue sauce.
04:19So vinegar-based sauce.
04:20We start with ketchup, apple cider vinegar, pineapple juice, brown sugar, brandy, seasoning blend,
04:26Worcestershire sauce, molasses, and tamari soy sauce, dried fruits, pesea peppers, dried,
04:33apples, Fuji apples, oranges.
04:35We're going to simmer it for over an hour.
04:38Strain out the apples and fruits.
04:42Nice vinegar to it.
04:43Good smoke.
04:44When you can bite into it, it doesn't pull away from the bone.
04:48Ridiculous.
04:49Memphis ribs.
04:50I love the ribs.
04:51They're very tender.
04:51You've got to have them dry.
04:52You've got to dip it in the sauce.
04:53So sweet and tangy and delicious.
04:56They have a perfectly sort of caramelized sauce on the outside.
04:59They sort of punch you in the face with flavor.
05:01All right, give me an update.
05:02Immediately after the show, we had lines around the corner.
05:05Is it just you now by yourself?
05:07My original partner's Danny.
05:08He moved on several years ago.
05:10I have good people, though.
05:11You're surrounded by great people.
05:12Liz was the server in the first show.
05:15She later became a manager, and now she's part owner.
05:17Menu changes at all?
05:18Over the years, we've added tri-tip.
05:20We started adding some vegan items.
05:22Vegans, carnivores, whatever.
05:24We all meet and break bread over the same table here.
05:27But things haven't always been so smooth.
05:29Electrical fire.
05:30Yeah.
05:30Coming up, the story of setback.
05:33We didn't have barbecue for like two years.
05:35And rising from the ashes.
05:37I think it's super impressive that they're still around and thriving.
05:43Two dudes cruise from the East Coast to the West Coast following their dreams of Hollywood.
05:47But they end up making Southern-style barbecue in Venice Beach.
05:51Their barbecue is as unique and as true as their story.
05:53But the story I first heard in 2007 ended up taking a turn when their restaurant went up in flames.
06:00Electrical fire.
06:01Yeah.
06:02In the kitchen, one of the outlets sparked and...
06:04Wiped the whole place out?
06:05Yeah.
06:06You know, the kitchen was destroyed, and then the rest was smoke damage.
06:09But it's back to business as usual?
06:11Yeah.
06:12After the fire, they took that opportunity to expand and make the place physically bigger.
06:17And now it's better than it ever was.
06:19I think it's super impressive that they're still around and thriving.
06:21The vibe's the same. The food's the same.
06:24Some of these recipes have derived from your father's restaurant and some from yours.
06:28And then you guys throw your own little California tweak on it.
06:30Exactly right.
06:31Smoke the wings up.
06:32I always get the wings, a little hot sauce, a little sweet sauce. It's incredible.
06:35These are smoked wings.
06:37Just smoked them, or do you smoke them and then fry them?
06:39Smoke them first and then grill them.
06:41Start with the same dry rub we made earlier.
06:43This tray has holes in it so the smoke can penetrate better.
06:45And then we'll put that in the smoker at 250 degrees, put them on the grill, and crisp up the skin.
06:50And put on the sweet barbecue sauce.
06:52I love smoke on a wing.
06:54Yeah, yeah.
06:54They're so easy. They take smoke so well.
06:57Yeah, we just smoke them for like 45 minutes.
06:58Just kiss them.
06:59Yeah.
07:00Great wing, by the way.
07:01And what sauce is this?
07:02That's our sweet sauce. It's a molasses-based sauce.
07:04Start with our lemon juice, tamari soy sauce, chili vinegar, Worcestershire hot sauce, granulated garlic, onion powder, black pepper, white pepper, ketchup, molasses.
07:16Stir it all up, chew it, and let it set for a day, and then it's ready to serve.
07:22What was that sauce that you made that you guys were mixing with five-gallon buckets, pouring it back and forth?
07:28That was our triple-X sauce.
07:29So this is basically our triple-X bucket. You can see triple-X.
07:32It's designated only for that because no matter how much you clean it, it's going to be hot.
07:36And here they are with their magical bucket system.
07:39And I'm going to buy you a bigger bucket.
07:46So it does mellow out a little bit.
07:49Gosh, that would be good on anything.
07:52You still make it?
07:53We do, yeah. I didn't today, though.
07:56Goodbye.
07:56See you later.
07:58And here are your smoked wings.
08:00Chicken just falls off the bone. Unbelievable.
08:03Perfectly smoked.
08:04The rub is so good that you don't need to dip it in any sauce.
08:07Memphis Ribs, Sweet Mashed Potato Salad.
08:09They have all the traditional barbecue southern sides, cornbread, mashed potatoes, fried okra.
08:14Your pulled pork sandwich and mac and cheese.
08:16That's the mac and cheese.
08:17Now there's four cheeses in the mac and cheese?
08:19Yes.
08:19It's a four-and-cheese mac and cheese.
08:21That's a monster's noodle.
08:22What's the crunch on top? I see some cheddar, some breadcrumbs.
08:25The crunch on top is Parmesan breadcrumb.
08:28Nice and creamy. A lot of big flavor.
08:31Mac and cheese is money.
08:32You cannot go wrong with anything on the menu.
08:35Baby Blue's Barbecue, I will be back at this place for sure.
08:39They've translated over two decades to maintain what Guy thought was special so long ago.
08:44You're awesome, brother.
08:45Miss you.
08:46One of the OGs of Triple D right there.
08:51And speaking of OGs...
08:52Dude knows what he's doing.
08:53Up next is a spot serving Lebanese to Minneapolis for over 50 years.
08:58We've introduced the whole city to Lebanese food, I think.
09:01And it hasn't changed a bit.
09:02The flavors are wonderful and keeps coming back for more.
09:09Here on Triple D, we're all about classic American joints.
09:13And the great thing is, the way we eat today, well, that means from everywhere.
09:16Chinese, Mexican, Italian, you name it.
09:19And it doesn't stop there.
09:20Back in 2009, this family-run Lebanese joint in Minneapolis was also on my radar.
09:26And now, it's on everyone else's.
09:28This is Emily's Lebanese Deli.
09:30Lamb shish kebab.
09:34Emily's is a great restaurant, family-run for generations.
09:38Chicken and rice.
09:39I saw this place on Triple D.
09:41This is the best Lebanese place in the area.
09:43You won't be disappointed.
09:44It feels like you're in a family member's home.
09:47Specifically, the Awaisin family, with owner Ron carrying on when his mom Emily started back in 73.
09:53These are recipes that my mother learned from her mother, and that probably went back a few generations.
09:59My mom was a really good cook.
10:02And what she wanted to do was introduce people to our food.
10:05The food is so flavorful and just different than anything else that I had ever had before.
10:10Lamb shish kebab.
10:11I had the kebabs, and the kebabs are always good.
10:15What I do is just start with the whole leg and disassemble it.
10:19Boy, you really know you're, I mean, look at this.
10:21You're getting the optimum portions of the lamb, cleaning them up, and then making the best cubes that you can get for the kebab.
10:27Dude knows what he's doing.
10:28So that's enough to get a couple kebabs started?
10:30Yeah.
10:30Four pieces, zucchini.
10:32Onion now.
10:33So it's a four, double up, three, double up.
10:36And then you can put three on top of that.
10:38Nice hot charbroiler.
10:39Let them sear on the one side, flip them over, and then baste them.
10:43So this takes...
10:44About five, six minutes.
10:45So this will get served with what?
10:46Plated with rice.
10:48Piece of bread, pull it off.
10:50Split it open so you're not getting all bread.
10:52Grab a piece.
10:53Edible napkin.
10:54Mmm.
10:55That's great, man.
10:56Let the meat shine through.
10:58Yeah.
10:58Every time the show aired, we'd have a surge of shish kebab going on.
11:02What would your mom have to say today, seeing that the food network's here?
11:06Would she be happy?
11:07Oh, yeah.
11:08After he was on Triple D, it was a lot more busy.
11:11They've grown a lot, but the menu's still the same.
11:14The flavor's still the same.
11:16In the world of Lebanese food, is this legit Lebanese?
11:19Definitely.
11:20This is it.
11:20Yes.
11:21Lamb shank for table seven's up.
11:23I had the lamb shank today.
11:25That's my new favorite.
11:26We've pre-seasoned these shanks.
11:28It's good salt and pepper.
11:29Add them to a hot pan.
11:30After those are nice and brown, we're going to pull them out.
11:33We're going to add garlic.
11:34Infuse the oil.
11:36And we're going to add onions.
11:37Water.
11:38Lemon juice.
11:39Some garlic.
11:40Salt.
11:40Pepper.
11:41Cinnamon.
11:42Nutmeg.
11:42Tomato puree.
11:44Tomato paste.
11:45Now we're going to add the shanks.
11:47Let them slow cook until they're fork tender.
11:49And then reduce the sauce until it's nice and thick.
11:51Going to add some butter.
11:53That's that.
11:53Then we plate them over a bed of rice.
11:55I'm going to ladle some sauce.
11:57Lamb shank.
11:58The meat is super succulent and falls right off the bone.
12:02It has this delicious sauce.
12:04Good each.
12:05Excellent food.
12:05Now what else have you had here?
12:06Tabooli.
12:07No fuli when you eat the tabooli.
12:09Oh, not at all.
12:09Right.
12:10The flavors are wonderful and keeps coming back for more.
12:13Meat pies for table four.
12:14I love the flaky crust with the meat pies.
12:17It just pairs nicely with the ground beef in the middle.
12:20Let's get it on.
12:21Meat pie filling.
12:22We're going to start with some ground lamb, ground beef.
12:25Brown up.
12:25Brown up.
12:26We're going to drain this sauce.
12:27So that drains the fat out of it.
12:28Down with some onions.
12:29All those onions?
12:30Yep.
12:31Wow.
12:31They're going to shrink down to nothing.
12:33We're going to brown some pine nuts.
12:34Give it a toss.
12:35Just a little oil just to coat them.
12:37Wow, that's fragrant.
12:39A little lemon juice, salt, pepper.
12:41Let me just a touch.
12:43A little bit of cinnamon.
12:44Now the onions.
12:45Mmm.
12:46Now we start to put it into the dough.
12:47Exactly.
12:48Gather it in the middle on top.
12:50Pinch it off.
12:50Making a wonton.
12:51Same, just different.
12:52I might be proud of you.
12:53Really?
12:53I'm not doing too bad, huh?
12:54Yeah, perfect.
12:55And we'll bake them for how long?
12:56Take about 20 minutes.
12:58And they come on golden brown.
13:00Wow.
13:01Eat them as is?
13:01Just like that.
13:03Mmm.
13:03Great flavor, great dough.
13:04A little bit of spiciness to it.
13:07You could tell I didn't like it.
13:08All I left was the corners.
13:10Some meat pies.
13:11I actually married into a Lebanese family,
13:14and this was our first date,
13:16and we have been coming here ever since.
13:18Obviously, they're doing something right.
13:19The food's wonderful.
13:20Now, what's this bad boy?
13:22Those are cabbage rolls, or mofouf.
13:25It's got rice and a little bit of meat
13:26and the traditional flavors of Lebanese cooking.
13:30We're going to make some cabbage rolls.
13:32Start out by blanching the cabbage.
13:34While these are blanching, we'll mix the stuffing.
13:36We've got rice, lemon juice, salt, pepper, cinnamon, and nutmeg.
13:42This is house ground lamb.
13:45These are blanch.
13:46We're going to let them cool,
13:48and then my wife adds the stuffing, rolls them,
13:50and then layers them in a pot.
13:52She adds salt, a little chopped up garlic.
13:55Add the water, boil till the rice is tender,
13:58and meat is at temp.
13:59Cabbage rolls.
14:00I love the cabbage rolls.
14:01The way it's wrapped, all the different ingredients
14:03just pair really well, and it's really good.
14:05How many people do you think
14:06you introduced Lebanese food to for the first time?
14:09We've introduced the whole city to Lebanese food, I think.
14:12Emily's has been here for so long,
14:14way before I came around, and it's just really special.
14:17Congratulations.
14:20Coming up in Falmouth, Massachusetts,
14:22that is crunchy like a potato chip crunchy.
14:24A spot that's really in a pickle with their menu.
14:27There you go.
14:28Pile it right on.
14:28Which, in this case, is a good place to be.
14:31That's sophisticated right there, man.
14:33That's a gangster.
14:34You got an order of pickle chips.
14:39So I'm here in Falmouth, Massachusetts,
14:41in a small little town that during the on-season,
14:43they've got like 200,000 people here.
14:45In the off-season, it's more like 30,000 people.
14:48But back in 2015,
14:50I visited this funky little joint on the main drag.
14:53It brings in a crowd no matter what the season.
14:56Now these days, they're busier than ever.
14:58This is the Pickle Jar Kitchen.
15:02Two Village Green for table seven.
15:04I saw the Pickle Jar Kitchen on Triple D.
15:06Everything's so vibrant, fresh.
15:08It's really top-notch.
15:09Got the Greek salad.
15:11I fell in love with their breakfast,
15:12and then one day I came for lunch,
15:13and it's just as amazing.
15:14Loaded fries.
15:15The owners, they're like the heart and soul of this town.
15:18That would be Ben and Casey Gallant
15:20and their friend Elizabeth Lai,
15:22who don't let their seaside location dictate their menu.
15:27Typically, when you come down to the Cape,
15:29you think seafood.
15:30Now we find a joint that's calling themselves pickles.
15:32We aren't like your typical Cape Cod restaurant.
15:35We don't serve fried clams.
15:36I need a pickle chip for Triple D Nation.
15:39I love everything here,
15:40but it's hard for me to pass on the pickle chips.
15:42They're so good.
15:43Let's get after this.
15:44We're going to start with whole, curvy cucumbers.
15:47You've got to nip the ends off,
15:48the blossom ends.
15:49Ends to a crunchier pickle.
15:50That makes a crunchier pickle.
15:51Yeah.
15:52Enzyme and a blossom end.
15:53Something about that leads to a squishy...
15:55A squishy, mushy pickle?
15:56Nobody likes a mushy pickle.
15:57Let's start the brine.
15:58Water, white distilled vinegar,
16:00salt, and a little bit of sugar.
16:02We'll let this all dissolve.
16:03Yeah.
16:04Fresh dill.
16:06So these will get loaded up.
16:07Now we're going to throw in our whole juniper berry.
16:09Dill seed.
16:10Dill seed.
16:11Tellasheri peppercorns,
16:12yellow mustard seed.
16:13Got it.
16:14Whole coriander seed.
16:15Coriander, very nice.
16:16Jalapenos with and without seeds,
16:18and some fresh garlic.
16:20The brine is going to get poured over the top.
16:22I like it.
16:23Throw them in the cooler for about three days.
16:26I'm going to eat some pickles.
16:27That is crunchy like a potato chip crunchy.
16:32We're going to dredge them up.
16:34Got flour, cornstarch.
16:36$3.50?
16:37Three to four minutes.
16:39Nice golden brown.
16:40Served with the Tellasheri peppercorn ranch dressing.
16:46Oh my gosh, dude.
16:47This right here, you could have dredged in sand.
16:50I would eat it.
16:52Outrageous.
16:53Guy trying the pickle chips.
16:55It obviously blew up our business.
16:56Almost every table was ordering the fried pickle chips.
16:59Enjoy.
17:00Everything on the menu is really good.
17:02We've got the town hall sandwich.
17:04The town hall is one of my favorite dishes.
17:06Perfectly cooked roast beef,
17:07pickled onions on it.
17:08Perfect sandwich.
17:09We got our inside round here.
17:11This is the pastrami spice,
17:13our house smoked salt,
17:14yellow mustard,
17:15black mustard,
17:16juniper,
17:17coriander,
17:18dark brown sugar,
17:19ground black pepper,
17:20and ground allspice.
17:23Now that we have it coated,
17:24ready to get this in the oven
17:25at 400 degrees for two hours.
17:28Slice it nice and thin
17:29for the town hall sandwich.
17:31Toast up that rye bread.
17:33Drizzle a Dijonese,
17:34Jarlsberg cheese,
17:36roast beef,
17:37pickled red onion we made
17:38with coriander,
17:40black peppercorn,
17:41star anise,
17:42and our clove.
17:43Put that all under this muslin bag.
17:46In our pot,
17:46we're going to put water,
17:48red wine vinegar,
17:49sugar,
17:49and salt.
17:51Let it boil for about 10 minutes,
17:52pour it over the onions warm,
17:54put them in the fridge,
17:55they'll be ready to go
17:56in about three to five days.
17:57Ready to plate.
18:01We got a town hall sandwich.
18:03The roast beef is perfect,
18:04medium rare,
18:05must have at least a pound
18:06of meat on there,
18:06there's so much,
18:07couldn't be any better.
18:08What's the specialty of the house?
18:10We do a lot of,
18:11you know, barbecue pork.
18:13The open-faced barbecue.
18:14I saw the open-faced barbecue sandwich
18:16on Triple D and I was like,
18:17mm, yep,
18:18I have to have that.
18:19Barbecue in Cape Cod.
18:21Not smoke,
18:21just a braised pork butt.
18:23Okay.
18:24Looking at our pulled pork here.
18:25Let's toast up
18:26our cheddar scallion scones.
18:28Those look awesome.
18:29Braising liquid in the pan,
18:31and a little Spanish onion,
18:32jalapeno peppers,
18:33green peppers,
18:34and poblano peppers.
18:35Grab some of this pork here.
18:37There you go.
18:37Pile it right on.
18:38A little drizzle of barbecue sauce.
18:41Gloss it up.
18:42Throw our scone on the plate here.
18:44Drop this right on top of the scone.
18:46Top it with smoky cheddar sauce.
18:49Drizzle the barbecue.
18:51And somehow it's pickled red onion.
18:54There you have it.
18:59It's not just a pulled pork sandwich.
19:01It's got a lot going on
19:02with the fresh-baked scone.
19:04You make the sauce.
19:06That's sophisticated right there, man.
19:09The open-faced barbecue,
19:10it was hard to pry that plate out of his hands.
19:13That's a gangster.
19:14We're trying to keep the structure
19:16of the menu the same,
19:16but continuously creating new dishes.
19:19Knob's good, table five.
19:20I really love the knob's good.
19:21All the ingredients are fresh.
19:23The cured salmon has such a good flavor.
19:25We will now cure our salmon
19:27for the knob's good light wrap.
19:29Smoked salt, Spanish paprika,
19:31Hungarian paprika,
19:32celery seed, star anise,
19:34smoked paprika,
19:35juniper berry, coriander,
19:37and ground black pepper.
19:39White sprinkle of this.
19:42Next, we're going to do the pastrami spice.
19:44And I'm going to flip these.
19:46Put a heavier coat of the smoked salt.
19:49A little bit lighter on the pastrami spice.
19:52We're going to let it cure for seven days,
19:53and then it'll be ready to go.
19:55Start with lavash bread.
19:57Salmon in there.
19:58We've got pea shoots, carrots,
20:00chopped cucumbers, pickled fennel.
20:02One of the many types of pickles we make here.
20:04Mixed greens, house-made chia yogurt dressing.
20:07And we're going to roll it up.
20:09Here's the knob's good light wrap.
20:11The salmon has a really nice, salty, rich flavor to it.
20:14It's amazing.
20:15You got an order of pickle chips.
20:17They're a great restaurant.
20:18They stand the test of time.
20:20They're really going after it.
20:21It's different, it's refreshing, it's creative.
20:24And you guys treat it with a lot of respect.
20:25I think that's the way you guys are doing so well.
20:28Joy, guys, can I get you anything else right now?
20:30Smoky cheddar sauce.
20:32Shanks are up.
20:32So that's how it goes.
20:33I started Triple D.
20:35I'll leave some knuckles on that.
20:36And you made Triple D Nation.
20:39Don't worry.
20:40We've got a lot more to check out.
20:41That's hot.
20:42I'll see you next week.
20:44Hey, it's dripping, Al.
20:46Well, that's because there's a crack in there.
20:48I know, but it's dripping.
20:49Yeah.
20:50We're going to leave it beat it.
20:51Is that bad?
20:51We're going to leave that.
20:52Is that...
20:53All right.
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