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