Gordon Ramsays American Road Trip

Nit Wit

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Transcript

00:00:02I'm Gordon Ramsay

00:00:10Over the past couple of years when I'm not helping to rescue restaurants across America very much or discovering new

00:00:18culinary talent

00:00:20I've been spending some of my downtime with a couple of my closest friends. Come on. Let's go

00:00:25Traveling the world on a culinary adventure, you know

00:00:31Is a master of Italian cuisine you can see who's been doing pasta for a long time

00:00:38With seven restaurants and over a dozen cookbooks. He's a chef whose big flavors are only matched by his over

00:00:44-the-top personality

00:00:45guys

00:00:52Fred Siri X is a French rock star in the restaurant world who's run multiple Michelin star restaurants across Europe

00:01:00Martini is a perfect drink with an encyclopedic knowledge of wine and fine dining

00:01:05It's all about the food the quality of the ingredients and the quality of the cooking the thing is these

00:01:11two have never

00:01:11Experienced what American food has to offer so on this trip

00:01:16I'm taking them off the beaten path to experience all the hidden gems west of the Mississippi. This is amazing

00:01:21I've never had anything as good as this

00:01:25I

00:01:25Yes, we're in Hollywood

00:01:27Hey, no, Fred, Fred

00:01:29I've made it

00:01:30High-five

00:01:31High-five

00:01:32A few things I should know going in these two are both crazy

00:01:42They get me to try things I never thought I would

00:01:48And we always always have fun

00:01:54Have you heard the one about a Scotsman a Frenchman and an Italian on a road trip across America? That's

00:02:00the way I want to die

00:02:01We'll catch you now

00:02:01I need to ride I need to ride I need to ride I need to ride I need to ride

00:02:06put the pen on the floor

00:02:08I want to tell you something to see you

00:02:11I want to tell you something you see you're so mad

00:02:16Do you know when Gordon's coming?

00:02:18I don't know

00:02:18Relax we're in Vegas, you know

00:02:20And what's happening with the shirt?

00:02:22What's happening with the shirt?

00:02:22It's a Vegas vibe

00:02:23This is the Vegas vibe?

00:02:25Yeah

00:02:25All right

00:02:25Wait until Gordon comes to see what he says

00:02:28like he's gonna crucify you i had the boys book their flights from europe direct to las vegas

00:02:34since we're roughing it on the road i figured we could start with a little lavish fun

00:02:44oh finally where are you have you missed me of course we miss you man where are you

00:02:50we've been waiting for over an hour what are you driving she's called betty

00:02:58oh my god what are we going to war look at the size of the thing are you after your

00:03:05heads how are we

00:03:06going to drop this thing look at that what's wrong with you this is bad how you doing are you

00:03:15supposed

00:03:16to be betty how are you how are you i'm good to see you man come on a nice color

00:03:21on your hand

00:03:21this is the sun it's the sun it's the sun that there is no sun you had highlights no

00:03:26who dressed you we only live once golden is it come on let's have some fun welcome to america

00:03:32you made it is awesome isn't it thank you i've come to show you the best form of entertainment

00:03:37some of the best food anywhere in the world comes from right here yeah how do you drive this thing

00:03:41now he's not driving he's not driving he's not driving don't take this personally you're not tall enough

00:03:47no no hold on listen don't stop look how high that is look look where the door is

00:03:51we're gonna have to do this every time i come in wait

00:03:55i like it welcome to betty how does he drive she drives beautifully

00:04:03hey ciao becky

00:04:11come on how cool is it here to be in las vegas vegas virgins amazing i'm so excited

00:04:15there gordon he's very colorful beautiful right and it's hard to believe we're stuck in the middle

00:04:20of the desert gordon look over there on the billboard there wolverine whoop oh geez

00:04:26that's another board there oh there you are again it's quite a big sign is it quite a big sign

00:04:34there's pictures of gordons everywhere on all the billboards you are on the left

00:04:39you are here and you're on the right if someone doesn't like you by any chance he's going to be

00:04:45the worst nightmare one of the most competitive cities anywhere in the world for cuisine right now

00:04:51is las vegas it's at the cutting edge of cuisine can't be the cutting edge of cuisine i mean the

00:04:57french

00:04:58are the cutting edge of cuisine seriously they were 20 years ago they sat on the laurels vegas has the

00:05:03greatest collection of top chefs anywhere on earth even the humble burger has been elevated

00:05:08to an art form you hungry yes i'm starving i want to show you a burger of absolute class

00:05:15a burger that's going to blow your minds okay a burger that's going to cost 777

00:05:20dollars no that's going to blow my wallet no my mind wait you taste it

00:05:26the burger is a religion here with the average american eating three a week

00:05:31but none do it bigger than the burger brasserie located on the promenade between the paris

00:05:36and bali's hotel and casino hello hey how are you table for three please my darling thank you

00:05:45are we ready to try this yes please yeah thank you they're serving champagne yes

00:05:50oh i love that why do you have this kind of champagne with the burgers it's

00:05:55vegas baby it's like a sacrilege don't go to the kitchen give me two minutes that's right

00:06:01cheers do that hey chef hey how are you good how you doing good to see you my man to

00:06:07create

00:06:07these one-of-a-kind burgers head chef carl uses ground american wagyu some of the finest beef in the

00:06:13world what is so special about this burger because besides the meat being

00:06:18a wagyu american wagyu yes we've got foie gras lobster pancetta what cheese is that on top this

00:06:24is nice american goat cheese start off with pancetta at the base yeah man this is a burger and a

00:06:28half

00:06:29you poached the lobsters they're butter poached right here i'll cut that you cook the foie gras

00:06:33two of the poie gras cooked one slice or two sides of poie gras two please two my god and

00:06:38the

00:06:38poie gras on top of the lobster yeah bloody hell then put a little arugula to cut that goat cheese

00:06:45and we put a hundred-year-old balsamic to finish the whole thing i mean that looks insanely decadent

00:06:50doesn't it good job thanks amazing that looks incredible oh my lord seven seven seven wow oh my god

00:06:58awesome it's a good looking burger ready come on guys look look oh that crunch that texture

00:07:05wow wow wow wow wow wow wow wow come on look at that it's a bit underdone what's underdone what's

00:07:15underdone man it's pink for god's sake how do you want it here we go i can't wait to hear

00:07:19what you

00:07:20think dig in guys it's dripping that's a sign of a great burger lobster du fragoire really come through

00:07:27which i was not expecting to go together excellent it's very difficult to eat this kind of food you know

00:07:32without a fork and a knife i mean freddo you don't need a plug with a fork you obviously are

00:07:37both

00:07:37straight from the cave but in france we are a bit more sophisticated oh my god hey it's all right

00:07:46it's all right oh come on it's very good i just can't compute the price and the taste though i

00:07:52just

00:07:52can't compute that enjoy it's vegas i mean it's disgustingly expensive but it's bloody delicious

00:07:58i like it service may the check please let's gamble it lowest car pace oh come on come on we

00:08:05do

00:08:05lowest car pace okay i'm gonna wash my hands gino oh my lord

00:08:19i know i'll probably regret this but i'm taking gino and fred to the one and only caesar's palace

00:08:26because no trip to vegas is complete without testing your luck at a casino oh thank you a quick

00:08:34word of warning listen the drinks are free don't drink too much cheers no no no guys this is gonna

00:08:40be

00:08:41awesome okay ola slowly you know slow i mean i'm not a big gambler but i do like the kind

00:08:50of

00:08:50environment the atmosphere so bring it on you guys look like you need a bit of luck

00:08:58i don't understand that the game but i like it yeah come on let's go we need a 10 right

00:09:13six we won again excellent one two three eight eight eight i'm on eight eight eight

00:09:24yeah

00:09:33he's too Changing

00:09:38i can't believe i resisted gambling the last 15 years here in vegas i need to break that duck with

00:09:43Gino and Fred the night hasn't finished yet. Whatever you do in Vegas stays in Vegas, right?

00:09:51After last night's shenanigans, I think it's best to get Gino and Fred off the Vegas strip as soon as

00:09:56possible

00:09:57I'm nervous. I don't like helicopters. It gives me pressure on the belly

00:10:01But before we hit the road I've arranged for us to hit the skies in a private helicopter for an

00:10:07epic tour over the Grand Canyon

00:10:14Look at that incredible absolutely incredible

00:10:20Look at that rock formation. Oh my god, you know guys

00:10:24It makes me feel very emotional to see the Grand Canyon because as a boy I used to watch Western

00:10:29movies with my dad

00:10:30And he was always a fantasy of him to come here. Oh my god

00:10:36You know I've reading about the Colorado River

00:10:38There are six species of fish that are indigenous to this area, and you don't find them anywhere else in

00:10:44North America

00:10:45How cool is that maybe nice if you could fish them?

00:10:49This is

00:10:51I don't like helicopters if you want the bag you know I'm gonna be sick

00:10:55Oh, Gino's gonna vomit. Oh my god Gino, please take this

00:11:00Golden can we swap places, please? We are not swapping seats in a frickin' helicopter

00:11:05I get me out of here. This is out of order. Oh for sake

00:11:10Thanks, God. Thank you. God. Thank you

00:11:14I miss already Las Vegas

00:11:21You see it is a kind of contagious

00:11:30The order on every billboard is some kind of a lord

00:11:38Show girls blowing on my dice

00:11:43And a burger

00:11:44Definitely overpriced

00:11:46Stop it!

00:11:48I don't want to leave this city

00:11:50I was surrounded by

00:11:53You can't call them

00:11:55You can't call them

00:11:56What can you call them?

00:11:57Press!

00:11:57It doesn't rhyme

00:12:01Coming up. This is frisky this thing. We head to Arizona for a good old-fashioned cattle drive

00:12:08Stop! Stop!

00:12:09Just a little bit out of control there

00:12:10Woof! A bit like Gino

00:12:12But are we steering the cattle?

00:12:14Gino!

00:12:14Get back! You're in the middle of the cattle drive

00:12:17Or are they steering us?

00:12:18Woohoo!

00:12:32Wait!

00:12:33Wait!

00:12:36I didn't know they were going so fast

00:12:38Gordon, you cut them off

00:12:40You didn't tell me there's 50 bikes there

00:12:42You're unbelievable Gordon

00:12:43Now they're pissed off

00:12:44Look, they're giving me the bird

00:12:49They're overtaking us now

00:12:51They're going to come here and they're going to kick our ass

00:12:54Hey! Oh, he's pissed off

00:12:55See? He's pissed off

00:12:56Okay, okay, okay

00:12:56Sorry!

00:12:56Oh my god

00:12:57We're sandwiched in between hell's angels

00:13:00This is the way to do America

00:13:03Woo!

00:13:08Look at the scenery

00:13:09Look at the backdrop

00:13:10I mean all we need now is join Wayne going down the mountain with his horse

00:13:14Now that I've shown Gino and Fred how far the burger has evolved here in America

00:13:18We're headed deep into the Arizona cowboy country to meet the hard-working men and women who make it all

00:13:24possible

00:13:25Gentlemen, I'm about to take you to an amazing ranch of some of the best grass-fed beef anywhere in

00:13:31the country

00:13:31When you say ranch, I'm worried that we're going to have to do something

00:13:38Look at this

00:13:39Wow

00:13:40See, if I imagine America, I imagine America like this

00:13:44Like the sand, a proper American ranch

00:13:48Be careful not to beep with the cow, they're going to start to run everywhere

00:13:56Wow

00:13:57Buongiorno

00:13:57Good morning

00:13:58Welcome

00:13:59Good morning

00:14:00Look, that's what you call a proper hand

00:14:02It's like a shovel

00:14:03Yeah

00:14:03Look at that, look at yours there

00:14:04You definitely don't want to have a fight with him

00:14:06Wow, wow

00:14:07Wow

00:14:07Emmett Sturgle and his wife Laurie run Rafters Ranch

00:14:11Which stretches over 230 square miles across the Arizona desert

00:14:16We have some cowboys that have been rounding up cattle off the mountains this morning and they're coming in

00:14:21And I think you're just in time for us to go out and help them

00:14:25Yes

00:14:27Come on guys get dressed, come on, we've got a cattle to herd

00:14:32There you go

00:14:32Thank you

00:14:33Do we have guns?

00:14:34No

00:14:35Just in case

00:14:36You're not having guns, no guns for these guys

00:14:39And how do you walk a la cowboy?

00:14:41I'm a cat

00:14:42But that's why they walk like this

00:14:45Whoa

00:14:46There, see, he's got it

00:14:49All right, I think we need to put him on that bucking machine and see how he does

00:14:52Is that working?

00:14:53It does work

00:14:56Whoa

00:14:57How do I get on?

00:14:58Okay, come on, step over

00:15:00Normally we put a saddle on there to ride in

00:15:03Count, start counting when you start

00:15:04Yes

00:15:05One

00:15:07Two

00:15:09Three

00:15:11Look at that

00:15:12Awesome

00:15:12I was born to do this

00:15:14Life's a rodeo and all you have to do is stay in the saddle

00:15:18Yee-haw

00:15:21All right

00:15:26Let's go

00:15:30This vast desert landscape creates pure organic beef exclusive to this area

00:15:38All right, we're gonna get right in behind them and follow them in

00:15:44This is frisky, this thing

00:15:45He's like you

00:15:47Send them to the right up here

00:15:50Gino, get back here

00:15:51Gino, you're in the middle of the cattle drive

00:15:54God's sake

00:15:56Gino, get behind the cows

00:15:57Okay

00:15:59Come here

00:16:01You lost a cow

00:16:02No, I'm gonna get it

00:16:03Let me get it

00:16:04Let me get it

00:16:08There we are

00:16:09Yeah, we got it

00:16:10I've always wanted to do this

00:16:13Oh, fantastic

00:16:14Wee-haw

00:16:16Allez, allez, allez, allez

00:16:18Well done boys

00:16:20Yes

00:16:21We got it

00:16:22Yes

00:16:23Yay

00:16:23My testicles are like scrambled eggs

00:16:28I mean, the life of a cowboy, I mean, I'm very happy to have experienced it once

00:16:33But I wouldn't like to do it for a living

00:16:35I think we should try some good grass-fed beef

00:16:38This beef was born and raised right here on this ranch

00:16:41Wow

00:16:42I'm starving

00:16:44The grass-fed Angus delivers a great flavor

00:16:46The secret behind any great burger is the beef

00:16:49Laurie and Emmett believe no part of the animal is off the menu

00:16:54So why is that?

00:16:55Testicles

00:16:55Call them calf fries

00:16:57Oh, I love that

00:16:57Good

00:16:58So we have in bollocks

00:16:59They're very good

00:16:59Yes

00:17:00I love testicles, my dad cooks them all the time

00:17:02Oh good

00:17:03I'll have another testicle

00:17:04Go ahead

00:17:06Shocked, impressed, absolutely delicious

00:17:09Thank you

00:17:09Well done guys

00:17:10Wow, thank you very much

00:17:11Cheers

00:17:12Thank you very much

00:17:13Thank you

00:17:13So incredibly good to have you guys

00:17:16Thank you very much

00:17:17It's a pleasure to meet you

00:17:18Such an honor

00:17:19Thank you

00:17:19No

00:17:19No, really?

00:17:21I wanted to do this all my life

00:17:23I can't believe that Gordon took us in this ranch

00:17:25You see it on television

00:17:26But you don't understand how difficult and how amazing it is until you do it

00:17:31I mean

00:17:31What a day, what a day

00:17:34What an experience guys

00:17:35That was incredible

00:17:36It's amazing how hard that is

00:17:37This is hard work

00:17:39Oh yeah

00:17:39Holy

00:17:40My are roasting

00:17:42Coming up

00:17:43Is that where the stars are?

00:17:45We're in Hollywood

00:17:46Fred, Fred

00:17:48Are there used to crazy people around here?

00:17:49I've made it

00:17:50We're heading west to California

00:17:52For a quick stop at my house in Los Angeles

00:17:54This is nice

00:17:55Did you wash your hands as well?

00:17:57Yeah

00:17:57Yes, I did

00:17:58And I visit with my toughest critic

00:18:01Oh

00:18:02I don't like that

00:18:03No

00:18:20Route 66

00:18:21This is a road trip of a lifetime

00:18:26You know boys, when I was a kid

00:18:28Yes

00:18:28I used to collect American cars

00:18:32I collected trucks

00:18:33Mum and Dad had to buy sort of second hand toys

00:18:35I'm not pleading poverty now, I'm being honest with you

00:18:37It's like, we used to go to jumble sales

00:18:40Honestly, I used to go sometimes at school thinking

00:18:42Who's jumpers this?

00:18:44Whose trousers that?

00:18:45Mum sent me out to work at 14

00:18:46I went into a local Indian restaurant

00:18:48I worked part-time as a washroom

00:18:50Because my sister was a waitress in there

00:18:51That's why he's the way he's the way he's the way

00:18:55They took away the childhood from him

00:18:58With her sights set on a drive up the Californian coast

00:19:01We're making a quick stop in Los Angeles

00:19:03To see my mum

00:19:05Who's staying at my house on vacation from the UK

00:19:08Welcome to Los Angeles

00:19:10My second home

00:19:11What do you mean your second home?

00:19:12You are American true and true

00:19:15I live and work here over half the year

00:19:18And my family have grown up to love it

00:19:20But for most tourists, it's all about the glitz and glam of Hollywood

00:19:24You're on Sunset Boulevard

00:19:27The most famous boulevard on the planet

00:19:28Is that where the stars are?

00:19:30That's the walk of fame

00:19:32We're in Hollywood

00:19:32No, Fred, Fred

00:19:34Are they used to crazy people?

00:19:35I made it

00:19:40Welcome home

00:19:41Yes

00:19:41Hi, we're here

00:19:43This is nice

00:19:44Maybe sort of freshen up a little bit, no?

00:19:47Yeah

00:19:47See you later

00:19:48Can we jump on the swimming bed?

00:19:52What's this?

00:19:53This must be his room

00:19:54Oh, for sure

00:19:55Oh, yeah

00:19:58He's got a gym

00:19:59Look at the bathroom

00:20:02Did you wash your hands as well?

00:20:04Yeah

00:20:04Yes, I did, Mum

00:20:05Thank you very much

00:20:06My mum, Helen

00:20:07Is in town for a visit

00:20:08So, we're making her lunch

00:20:10Before we get back on the road in the morning

00:20:12Did you enjoy going out with the two friends?

00:20:15Yes, I did

00:20:16They're very naughty

00:20:17What's he got here?

00:20:18Look at all these foams and hairspray that he has

00:20:21That's why his hairs are always standing up

00:20:25So, I'm just going to do like a spicy mayonnaise

00:20:27A little teaspoon of mustard

00:20:28And a little bit of Tabasco in there

00:20:30And that's how it isn't it?

00:20:32And then mix that up

00:20:33A little taste

00:20:35Mmm

00:20:37Oh

00:20:39I don't like that

00:20:40No

00:20:41Oh, don't

00:20:41Have you ever seen a shoe this big?

00:20:44No

00:20:44Why?

00:20:44Hi there

00:20:45Just

00:20:50Hey, this is a holy chef jacket

00:20:52Look

00:20:54He's going to kill us

00:20:56My mum first taught me to cook when I was five

00:20:58And remains my harshest critic

00:21:02Hopefully, you're going to love what's all put together

00:21:04Like a little taste?

00:21:06No, thank you

00:21:06No, I don't want any

00:21:11Buongiorno

00:21:12Buongiorno

00:21:13Mum, Fred and Gina

00:21:14Oh

00:21:15Wow

00:21:15Did you go through my drawers?

00:21:17We did

00:21:17Yes

00:21:18I didn't do that in your house

00:21:20Yes, you did

00:21:21Yes, you did

00:21:42Yes, you did

00:21:43The pizza

00:21:43Will have to jump naked into the pool

00:21:45French mustard

00:21:47With the mayonnaise

00:21:48Extra virgin olive oil from Italy

00:21:50I'm going to showcase the great American burger

00:21:52They're going to do a Euro burger

00:21:55Honestly, they've got no chance

00:21:58Gordon, open the barbecue

00:21:59Ali

00:21:59As this opens, it's going to go from 500 degrees down to 300

00:22:02I need the intent

00:22:03It's all about the sear

00:22:04Okay

00:22:04Okay, please be quick

00:22:08Quicker Gino

00:22:09Do not put my hand in the barbecue

00:22:12What's he doing with the olive oil in there?

00:22:13What is he doing?

00:22:14Oh, why so much olive oil?

00:22:15What is he doing?

00:22:17Right, I'm going to flip mine very carefully

00:22:18Look at that

00:22:19Look at those little pancetta goes in there

00:22:23Right

00:22:25Thank you

00:22:26I'm not finished

00:22:27We need one more slice

00:22:28Let's go

00:22:30You need to grill the burger, not boil it

00:22:32So we need to keep the intensity to get that sear in there

00:22:34How many times I told you we need to sear it, okay?

00:22:37Can you just relax?

00:22:38You need to seal the burger, we don't boil it

00:22:40How many times I told you to do that?

00:22:43Sorry, okay?

00:22:44I'm apologizing now

00:22:46Gino and Fred's Euro burgers

00:22:47have caramelized onions in balsamic vinegar

00:22:50and topped with two cheeses

00:22:52with a beautiful melting gorgonzola

00:22:55and ria savan

00:22:56and ria savan

00:22:58Oh la la

00:22:58Eh?

00:23:00Wow

00:23:00We're finished

00:23:01Mama, we're ready

00:23:03It's not a race

00:23:04My simple classic burger

00:23:05is made with sharp Wisconsin cheddar

00:23:08and smoky bacon

00:23:09and topped with a spicy aioli

00:23:12The great American burger

00:23:14Mom, you ready?

00:23:15I just hope my mom likes it

00:23:19Would you like to go for the Euro burger first

00:23:21or all American burger?

00:23:22No, I'll go for the Euro first

00:23:26Okay, ma'am?

00:23:27Mm-hmm

00:23:28You good?

00:23:29You all sit?

00:23:30You all right?

00:23:30No, I'm not

00:23:31No, okay

00:23:31You're going to get a snack in a minute

00:23:33I swear to God

00:23:34Now, the American burger

00:23:37That's juicy, isn't it, ma'am?

00:23:39Isn't it, ma'am?

00:23:40Aye

00:23:41Oh, you're such a sucker

00:23:43What was the first impression, ma'am

00:23:45when you bit into mine?

00:23:47It's nice and tasty

00:23:49But so is the first one as well

00:23:50So it's going to be difficult

00:23:52Okay

00:23:52Now, the big question is, mum

00:23:54Mm-hmm

00:23:55Which burger do you really love best?

00:23:59Helen, remember there's a lot of steak here

00:24:01Yeah?

00:24:02Okay?

00:24:02Whoever lose

00:24:03Is going to have to get completely naked and jump in the pole

00:24:08Well, this is very hard

00:24:09I'll tell the three of you

00:24:11But I've got to go for Gordon's family American

00:24:13Well, I disagree

00:24:14But obviously

00:24:15I cannot disagree with my mate

00:24:16You lost, you lost

00:24:17Big deal

00:24:18Get your clothes off

00:24:19And jump in the pool

00:24:20Okay, let's go

00:24:21I always knew I would have to pick Gordon

00:24:23Because I wanted to see them jumping in the water with no clothes on

00:24:27Oh my goodness me

00:24:36I don't think it was completely fair that she judges the competition

00:24:39We should ever go someone else

00:24:40Come here, Gordon

00:24:46Helen, you can come here as well

00:24:48I am so sorry

00:24:54I enjoyed it, don't worry about it

00:24:59Coming up

00:25:00Woohoo

00:25:01We're on a crash course

00:25:03Wait, wait, wait, wait

00:25:05Woohoo

00:25:06Gino, Gino

00:25:07Through the streets of San Francisco

00:25:10I'm getting out of the car

00:25:12I'm not being party to this

00:25:13We are feeding out of the car

00:25:15Stop the car

00:25:33Whoa

00:25:34Look at the Golden Gate Bridge guys

00:25:36This is beautiful

00:25:37Woohoo

00:25:40I brought the boys up the coast of California to San Francisco

00:25:44One of the meccas of fine dining in the US

00:25:47It's trips like these with my two best friends that reignite my love of food

00:25:54Time's like this, you know what?

00:25:56I really miss my family

00:25:57We are a family though

00:25:58Yeah, I know

00:25:59But come on

00:26:00I've just had a new son

00:26:02We got a little present for you

00:26:03Yeah

00:26:04Stop it

00:26:04Ta-da

00:26:08You like it?

00:26:10Oh my god

00:26:10Look, my little man

00:26:11He looks so much like you

00:26:13Seriously

00:26:13He's got the same quiff

00:26:14Look at him

00:26:15Fred, Gino, thank you

00:26:16Honestly

00:26:16Pleasure

00:26:23Look at that

00:26:25Flipping heck

00:26:26Whoa

00:26:27On the brakes

00:26:29Gino

00:26:29One sec

00:26:30Guys

00:26:30This is up and down here

00:26:32Yeah, I know

00:26:32Up and down means up and down slowly

00:26:35Oh my god

00:26:36Look

00:26:37Knob Hill

00:26:38Knob Hill

00:26:39I mean

00:26:40How appropriate is that?

00:26:42Wouldn't it be cool if we could raise that all the way down?

00:26:45Wait, wait, wait, wait

00:26:46Whoa

00:26:48Gino

00:26:50Gino

00:26:51Gino

00:26:52Gino

00:26:52What's happening here?

00:26:54This is the famous Lombard Street

00:26:55I want to go there

00:26:56No, we can't go down there

00:26:58Why can we not go down there?

00:26:59We won't fit down there

00:27:00I'm getting out of the car

00:27:01Of course we fish down there

00:27:02I'm getting out of the car

00:27:03I'm not being party to this

00:27:06Get out of the car

00:27:07Stop the car

00:27:09Fred

00:27:10Sorry

00:27:12Sorry

00:27:14Thank you

00:27:14Oh my god

00:27:15I'm so sorry

00:27:21Get out

00:27:23I could have made it

00:27:24I know exactly the size

00:27:26What do you mean you know exactly the size?

00:27:28Listen just because you're the king of the kitchen

00:27:30Doesn't mean you're the king of the road

00:27:32Honestly road trip across America

00:27:34And end up in jail

00:27:39Although San Francisco is known for its amazing seafood

00:27:42It is a melting pot of different cultures and cuisine

00:27:45Our first stop is their amazing Chinatown

00:27:50This is one of the largest Chinatowns anywhere in the country

00:27:53And one of the oldest

00:27:54Looks like we are in China

00:27:56It does

00:27:56But you're big love of Chinese food, right?

00:27:58I love Chinese food, but you know what?

00:27:59The first time I ever have Chinese food was when I was 20

00:28:02In Italy we don't have a Chinese restaurant

00:28:04Well, we only had it for the last 10 years

00:28:06Do they have Chinese restaurants in Scotland?

00:28:10Of course they do

00:28:11Chinese food for me growing up was a treat

00:28:14Especially Chinese takeaway

00:28:15Where there's the most amazing sweet sour prawns

00:28:18Sichuan pork

00:28:19Duck

00:28:20Oh Peking duck

00:28:21Amazing

00:28:23I'm taking the boys to experience a unique Chinese American tradition

00:28:27One that's said to have originated right here in San Francisco

00:28:31I want to take you to the Golden Gate fortune cookie factory

00:28:33What are we going to do in here now?

00:28:35We're just going to learn about fortune cookies

00:28:37How are you?

00:28:38How are you, sir?

00:28:38Good to see you. Is Gino and Fred?

00:28:40Gino, how are you?

00:28:41Ni hao

00:28:41Hello

00:28:42This place is amazing

00:28:43Give me an idea of the ingredients

00:28:45What is he? Eggs?

00:28:46Eggs and flour

00:28:47Sugar

00:28:47Anything else?

00:28:48Big secret

00:28:49You tell me, I won't tell them

00:28:52I don't know

00:28:53You don't know?

00:28:54Yes, sir

00:28:56It's a tough cookie, you know?

00:28:57Yeah, it's a tough cookie

00:28:58How many do you make a day?

00:29:0020,000

00:29:0220,000 a day

00:29:03Wow

00:29:04You want to watch how it works?

00:29:06Show me how you do it

00:29:07Okay

00:29:07I want to see how fast you are

00:29:10Got to get ready first

00:29:12Just like cooking

00:29:13Preparation

00:29:14Preparation

00:29:14All right

00:29:15No pressure

00:29:26Okay, continue on

00:29:28Faster than the machine

00:29:29Oh, you're actually faster than the machine

00:29:31So if this one goes too further, it gets dry, right? That's where you got this

00:29:36And what's happened to this?

00:29:38Goes to the stomach

00:29:43You guys want to try it?

00:29:45Yes

00:29:45How about you guys compete a little bit?

00:29:47Okay

00:29:47So if I can do 20,000

00:29:49Maybe 10,000 for you

00:29:51All right

00:29:51Well, I'll try my very best

00:29:52I want to compete with these two

00:29:53Because I think I can do this

00:29:55Quick idea

00:29:56Can we have a little 60-second burst?

00:29:58See how many we can make in one minute?

00:29:59Yeah, I love it

00:30:00Please, are you ready?

00:30:00All right, I'm in

00:30:01Are you in?

00:30:01Yeah, I'm definitely in

00:30:02Let's go, Freddo

00:30:05I'm gonna take the green tea

00:30:07I'm gonna go here

00:30:07Excellent

00:30:07Thank you, madam

00:30:10One, two, three, go!

00:30:12Go

00:30:13Go?

00:30:15It's burning, Gino

00:30:17Ah!

00:30:18I burned myself

00:30:20Wait, are you supposed to be working or eating?

00:30:22Go to see Gordon

00:30:23Okay, Gordon

00:30:24First time Gino's fingers done any work

00:30:2615 seconds

00:30:29Five

00:30:30Four

00:30:31Three

00:30:33Two

00:30:33One

00:30:34Stop, stop, stop, stop

00:30:35Finished

00:30:36Wow

00:30:38Two

00:30:39Four

00:30:39Six

00:30:40Eight

00:30:40No, but stop, stop, stop, stop

00:30:41That

00:30:42You know that's not good

00:30:46Okay, now count them

00:30:47Two

00:30:47Four

00:30:48Six

00:30:48Eight

00:30:48Ten

00:30:49Twelve

00:30:49Four

00:30:50Twenty

00:30:51Twenty

00:30:52Twenty

00:30:53Twenty

00:31:10Twenty

00:31:11Twenty

00:31:12Twenty

00:31:13Twenty

00:31:14Twenty

00:31:15Twenty

00:31:16Twenty

00:31:16Thank you very much.

00:31:17Yes, thank you very much.

00:31:18Thank you, Mama.

00:31:19Oh, my lord.

00:31:19Chee-chee.

00:31:20Chee-chee.

00:31:22Coming up, we head up the California coast

00:31:24for some highs.

00:31:26And not too high, yeah.

00:31:28And lows.

00:31:29I'm 83 years old, and I've been cooking

00:31:31long before you were born.

00:31:46The San Francisco Bay Area was a must-see,

00:31:49as Gino, Fred, and I seek out the best food

00:31:52America has to offer.

00:31:53And because great food calls for great wine,

00:31:56our next stop is the amazing wine country of Napa Valley.

00:32:00I've got a surprise for you.

00:32:02I am taking you to the most beautiful chateau,

00:32:05le Chateau de l'amour.

00:32:06What's with the romance?

00:32:07Us three together, I can't think of any more unromantic.

00:32:11You are going to love it.

00:32:12We are going to go there in style.

00:32:16Look at this.

00:32:18Fred is truly at home in Napa.

00:32:20As one of my most respected authorities on wine,

00:32:23this is definitely his wheelhouse.

00:32:25Is this thing safe?

00:32:26I hope so. We'll see.

00:32:28How high are we going to be flying, Captain?

00:32:29We'll see when we get up there.

00:32:31See, my, not too high.

00:32:33Yeah, let's go, like, tree level.

00:32:34Tree level? Yes.

00:32:35OK.

00:32:38My first time in the blue.

00:32:39Do you know what, I'm amazed at?

00:32:40It's just so peaceful here.

00:32:42Also, the aerial view is breathtaking.

00:32:44This is .

00:32:48No, I'm not looking down.

00:32:49Do not move too much.

00:32:51What are you doing down there?

00:32:52I don't want to see.

00:32:53I wanted to show you the Napa Valley from up above.

00:32:56And look how beautiful this is.

00:33:01So what kind of grapes they grow here?

00:33:03The indigenous grape is Zinfandel,

00:33:05but they do beautiful Saint-Gervais,

00:33:07they do beautiful Chardonnay.

00:33:09I'm looking forward to the paste.

00:33:12Oh, my God.

00:33:14Oh, my God, so gentle.

00:33:19Look, you can see the castle.

00:33:20Look at that.

00:33:21This is as authentic as it looks.

00:33:23Authentic.

00:33:24It's authentic.

00:33:29Are you two now getting excited about the standard

00:33:32and the amazing produce that you're discovering

00:33:35on a daily basis?

00:33:36Oh, for sure.

00:33:36I mean, look here.

00:33:37We are in a vineyard.

00:33:38I mean, this one is amazing.

00:33:39I mean, it's not that I'm starting to believe Gordon.

00:33:41Is that the proofs in the pudding?

00:33:43I mean, the wine that we've had today, my God.

00:33:46This is on par with the best French wines.

00:33:49What a day.

00:33:51Cheers.

00:33:52Salute.

00:33:52Salute, grazie.

00:33:53To America, to California, and to friendship.

00:33:56The wine is excellent, and I felt I was in Italy today.

00:34:00That's why I was very happy.

00:34:02I'm a bit drunk, though, I have to tell you.

00:34:04I'm just a little bit drunk.

00:34:10It's already hot in here, and if you stop talking,

00:34:13we'll get a little bit of coolness in here.

00:34:15Gino?

00:34:16Can you hurry up?

00:34:17Hey, what are you doing?

00:34:19I cannot go to sleep if I don't have a little grappa.

00:34:22What is this?

00:34:22A what?

00:34:23A little grappa is good for the brain,

00:34:25is good for the digestion system.

00:34:28But you're completely out of your mind.

00:34:29I just brushed my teeth.

00:34:31Before bed?

00:34:31Before bed, because then it's going to melt you down.

00:34:34Trust me.

00:34:47This is beautiful, isn't it?

00:34:48Oh, my Lord.

00:34:49Tell you what, Gordon, this is about living life to the full.

00:34:52I mean, come on, look at that.

00:34:53Oh.

00:34:54Something really exciting about getting up early in the morning.

00:34:57Look at that sunrise.

00:34:58I go to Campbell Cove.

00:35:00I brought the boys to one of the best spots on the West Coast,

00:35:02Campbell Cove's cool Pacific waters.

00:35:05produce some of the finest seafood in America.

00:35:08And this cove is famous for the most amazing shellfish.

00:35:13Where do you get all this energy for singing in the morning?

00:35:15I've always been energetic in the morning.

00:35:17Are you a big lover of clams?

00:35:18Yeah.

00:35:18I'm a big lover of sleeping.

00:35:20Oh, come on.

00:35:21Freddo, you love clams?

00:35:22I love clams.

00:35:23These are unique to this area, but they are very difficult to catch.

00:35:28You ever done this before?

00:35:28No, no, I've never clam before.

00:35:30We have no idea what we're doing as well.

00:35:32I'm a pro.

00:35:33Trust me, I'll adapt.

00:35:34I'm a pro, trust me.

00:35:36Brilliant.

00:35:38Let's go.

00:35:39We're headed down to meet with Bob, a local who's been clamming in the Campbell's Cove for

00:35:44decades.

00:35:45Morning, sir.

00:35:46He's offered to show us the ropes before his morning paddle boarding session.

00:35:50Nice to meet you.

00:35:50So, clams, we don't want to look like three idiots, all the gear, no idea.

00:35:54What'd you suggest?

00:35:55Well, you know, go down there, you'll find a little spot where the water's kind of bubbling

00:36:00up a bit, and then you just dig right next to it, about 18 inches down, and then just

00:36:06reach over and rip it out, and off you go.

00:36:10Excuse me.

00:36:10What do you mean, reach over?

00:36:12Clams are usually this small.

00:36:13Some of them are pretty big.

00:36:14What are you doing?

00:36:15Let me make a coffee, and then I'll come down and help.

00:36:20I don't know what I'm looking for.

00:36:23You can see these little holes breathing here.

00:36:26Down here, Fred?

00:36:27You got something?

00:36:29There, there, there, there, there.

00:36:30Right.

00:36:31Fred, Fred, come over.

00:36:32Quick.

00:36:36It literally just came up.

00:36:38There.

00:36:40I see no squirm.

00:36:41I see no clams.

00:36:42But dig in.

00:36:42Dig in.

00:36:43It'll be quick.

00:36:45Dig in, Fred.

00:36:46Help me out.

00:36:46I see no clams.

00:36:47They move fast.

00:36:51We missed that one.

00:36:53Hey, Bob.

00:36:54Any chance you can come back in and give us a little hand?

00:36:57How we doing, fellas?

00:36:58Not good.

00:36:59Not very good.

00:37:00When they spurt up like that.

00:37:01Yeah.

00:37:02Are they going sideways or down?

00:37:04They're going straight down.

00:37:06So that one just squirted it up.

00:37:08Yeah.

00:37:08So you want to dig kind of over here.

00:37:15Oh, there it is.

00:37:16There's his neck.

00:37:17It's a small one.

00:37:17He is way down there.

00:37:19Oh, .

00:37:19How far are you going down there?

00:37:21Oh, .

00:37:22Did you catch anything?

00:37:24I got it.

00:37:25Why is Bob getting involved here?

00:37:28Is that it?

00:37:28That's it.

00:37:29Bloody hell.

00:37:30Well done.

00:37:31Thanks, bud.

00:37:32Thank you very much.

00:37:34So we got one.

00:37:35You've been digging for 15 minutes.

00:37:37We got one clam.

00:37:39Here we go.

00:37:40Here we go.

00:37:41Here we go.

00:37:41Right side to the side.

00:37:42Are you sure?

00:37:43Put your hand in, Fred.

00:37:45.

00:37:46You got it?

00:37:48.

00:37:48Don't lose this thing.

00:37:51.

00:37:52.

00:37:52It's all the way down there.

00:37:53Go down.

00:37:54Go down.

00:37:54You've got to go down now.

00:37:55I've got it.

00:37:56I've got it.

00:37:57But can you feel it?

00:37:59No way.

00:38:00No way.

00:38:02Yes.

00:38:04I think there's two down there, Fred.

00:38:06Is it?

00:38:07.

00:38:08.

00:38:08Wait, there's tons of .

00:38:09Stop.

00:38:11No.

00:38:12See?

00:38:13.

00:38:16I've got it.

00:38:17I've got it.

00:38:18I've got it.

00:38:18See?

00:38:19There we go.

00:38:20Let's go.

00:38:25I'm excited to introduce the guys to Kiki Palladini,

00:38:28whose family business is the largest wholesale seafood

00:38:31distributor on the West Coast.

00:38:33Good morning, sir.

00:38:34Gordon.

00:38:35Good to see you, Captain.

00:38:36How you doing?

00:38:37Good to see you.

00:38:37Nice meeting.

00:38:38Oh, my goodness.

00:38:38Welcome.

00:38:39Good to see you.

00:38:39My wife.

00:38:40Joe.

00:38:40It was started by his grandfather, an Italian immigrant.

00:38:44The Palladini's have been supplying fish to the West Coast top restaurants for generations.

00:38:48So, if anyone knows about local seafood, it's these two.

00:38:52Make sure Gordon watches because he's nothing about Italian food.

00:38:55You better watch closely now.

00:38:56Mrs. Palladini is making cioppino, a classic San Francisco fish stew, using the clowns we

00:39:02caught this morning.

00:39:03The base is tomato sauce with onion, garlic, and seafood stock.

00:39:07The little trick is to always add a little bit of white wine when you do the onions so they

00:39:12don't burn.

00:39:14Oh, I see.

00:39:14But you put garlic and onion together?

00:39:16Yes.

00:39:17Oh, see, where I come from, Napoli.

00:39:19Yeah.

00:39:19We don't do that.

00:39:20Well, this is America, honey.

00:39:21Oh.

00:39:23Can we be honest here?

00:39:24I've been cooking Italian food.

00:39:27I wrote 16 cookery books and I still live in Italy.

00:39:30And I'm 83 years old and I've been cooking long before you were born.

00:39:34So shut up.

00:39:35Shut up.

00:39:36You know that called Paul.

00:39:37Hey.

00:39:38Hey.

00:39:40Hey.

00:39:41Listen to her.

00:39:42How long have you two been married?

00:39:43It's got to be 60 years next year.

00:39:45Stop it.

00:39:45Can you believe that?

00:39:46What's been the secret?

00:39:47We live apart.

00:39:48We live apart.

00:39:51Joan, thank you for schooling Gino because you've just shown him that it is proper, authentic

00:39:56Italian.

00:39:56He's Italian.

00:39:58Oh, yes, he's Italian.

00:40:01Can I just say thank you and cheers?

00:40:04Congratulations.

00:40:04My pleasure.

00:40:06That's good.

00:40:07For a non-Italian recipe cooked in San Francisco is good.

00:40:14It's better than good.

00:40:16It's delicious.

00:40:17Yeah.

00:40:18Cheers, guys.

00:40:18It's been a lot of fun.

00:40:19What kind of an Italian are you?

00:40:21I'm driving.

00:40:22Coming up, a quick trip south of the border.

00:40:25Are you ready, boys?

00:40:26Yes.

00:40:27Where we crank up the heat until things explode.

00:40:34Oh!

00:40:35What?

00:40:36Holy!

00:40:38Gino!

00:40:52This is unbelievable.

00:40:54How beautiful is this?

00:40:55Look at the flag of Mexico.

00:40:57They stole it from the Italian people.

00:40:59We're headed to the great state of Texas.

00:41:01But with the Mexican border so close, I decided to make a quick stop in Tijuana to visit the

00:41:06famous Mercado Hildago, an open-air market filled with some of the best produce in Mexico.

00:41:12Oh.

00:41:13Can you smell?

00:41:14I love it.

00:41:15Yeah, the spices and everything.

00:41:17Mercado Hildago has been a culinary hotspot in central Tijuana for over 60 years.

00:41:23It's like you're going to surfboard.

00:41:25There's no better place to find fresh chili peppers with over 150 varieties.

00:41:29They've become a staple in American Tex-Mex cuisine.

00:41:32Do you know what that is?

00:41:34Mil?

00:41:34Fresh tamarind.

00:41:36I've got a way better refined palate than both you put together.

00:41:39It says here tamarindo and you just read it.

00:41:42No.

00:41:43No.

00:41:43You're very good at reading.

00:41:44I work with a lot of that in India.

00:41:45We're going to be blindfolding you.

00:41:46Oh, I like that.

00:41:47And we're going to test you now.

00:41:49We're going to see how good you are.

00:41:50You are not going anywhere.

00:41:52Stay there, yeah?

00:41:53Don't move.

00:41:54No.

00:41:55Ah.

00:41:59Go on.

00:42:00Three Michelin stars.

00:42:02Poblanos?

00:42:02Let me see.

00:42:04Poblanos, yes.

00:42:05.

00:42:08Wow.

00:42:09Look at this.

00:42:10So you understand the strength of these chilies, right?

00:42:12They're dried, so they are super intense.

00:42:14Hi, guys.

00:42:15Hello.

00:42:16I'm just trying to explain to the boys that the chilies are super hot.

00:42:19Yeah.

00:42:20I have a very refined palate.

00:42:21These two are a little bit uneducated.

00:42:22Uh-huh.

00:42:23So I'm trying to get them up to speed.

00:42:25Do you know what the French scientist discovered?

00:42:27Oh, no.

00:42:27That the chilies actually increase the testosterone level.

00:42:31Oh, OK.

00:42:32Yes, scientists.

00:42:32I mean, obviously, I don't need them because I'm as hot as it gets, but you guys definitely

00:42:36need some help.

00:42:37Wow.

00:42:37I disagree, Fred.

00:42:38Listen, let's do a competition.

00:42:40Oh, no.

00:42:40I'm going to be the referee.

00:42:41You're going to have a chili off.

00:42:45Put your blindfold on.

00:42:48OK.

00:42:48Are you ready, boys?

00:42:50Where is it?

00:42:52Fred, don't put it too spicy, yeah?

00:42:54Open your mouth.

00:42:55Norbert.

00:42:55Open, open.

00:42:59Can you swallow, guys?

00:43:01Swallow.

00:43:01Chew it.

00:43:02Chew it properly.

00:43:03Let's see how manly you are now.

00:43:07So, can you rate that chili?

00:43:09Yes.

00:43:11Are you ready for numero dos?

00:43:13Maybe with a shoot one.

00:43:15Just give him two.

00:43:16It's more hot.

00:43:17OK.

00:43:18Open your mouth.

00:43:19Hold on.

00:43:20This is tiny.

00:43:21You too.

00:43:21Tiny little .

00:43:22You need to chew.

00:43:24You need to chew.

00:43:28You need to chew.

00:43:29That is a hot chili.

00:43:32This is hotter than the eyes of Fred.

00:43:34Please stop.

00:43:36Ah.

00:43:36Shall we do the third one?

00:43:37The third one is so, so, so hot.

00:43:40My tongue is on fire.

00:43:41Your tongue's on fire.

00:43:42My ring is on fire.

00:43:43Right now, I feel like Johnny Cash.

00:43:45Do you think they're going to mean trouble?

00:43:46No.

00:43:47Just a piece.

00:43:48OK, get ready, Gordon.

00:43:49Here we go.

00:44:03Oh, that's not fun.

00:44:04Oh, my God.

00:44:05I'm sweating.

00:44:07My eyes.

00:44:08Here is honey.

00:44:12Ah.

00:44:13Muchas gracias.

00:44:14I'm sorry.

00:44:15Gracias.

00:44:15Let's go.

00:44:15Muchas gracias.

00:44:16Let's go.

00:44:17Ciao.

00:44:18Have a nice day.

00:44:19You just destroyed my planet.

00:44:21One of the finest on the planet.

00:44:22Oh, my God.

00:44:33Sorry.

00:44:34The best driver in the world is coming.

00:44:37He's the best at beeping his own.

00:44:39Yes.

00:44:39Uh-oh.

00:44:40Look.

00:44:40There is some kind of a race going on.

00:44:43Ah.

00:44:43Look at that.

00:44:44See?

00:44:44That is a very, very famous race.

00:44:47It's called the Baja 400, and it's almost like a desert race.

00:44:51Is it like the Paris-Dakar?

00:44:52It's exactly like the Paris-Dakar.

00:44:55Are we clear there, Fred?

00:44:57Yeah, go.

00:44:57You're clear.

00:44:59Kind of.

00:44:59You need to go.

00:45:00What happened?

00:45:01Let's go.

00:45:02Let's go, Gordon.

00:45:02OK.

00:45:03Let's go.

00:45:04You missed the pole up.

00:45:05I missed the pole up?

00:45:07Yeah.

00:45:08I believe I'm the fastest driver.

00:45:09You don't like going that fast.

00:45:11What?

00:45:12Have we got the time to stop and race?

00:45:13Do you really want to race me?

00:45:14I don't think you've got the cojanas to go fast.

00:45:17Because that's what it takes.

00:45:19I'm going to kick your ass, so then I'm never going to hear you ever, ever, ever again.

00:45:24You're going to be eating some dust, Gordon.

00:45:26Right.

00:45:27Let's look for a track and settle this once and for all.

00:45:32Wow, look at this place.

00:45:34Look at those cars, man.

00:45:38He's insane.

00:45:41This is it.

00:45:42Are you ready?

00:45:43Right.

00:45:44Let's go.

00:45:45Since we're right on the doorstep of the Baja 400, it's not too hard to find a racetrack.

00:45:51Just like us, these buggies are built for speed and endurance and perform best when oiled.

00:45:57Should be the perfect harmony on man and machine.

00:46:00Oh!

00:46:03Now, it's our turn.

00:46:08Three laps of the track and the winner gets the biggest prize of all.

00:46:13Bragging rights.

00:46:16Mate, I can't reach the pedal.

00:46:20I'm a little bit scared.

00:46:22Is that normal?

00:46:26Fred.

00:46:27Yeah?

00:46:27If you're going to change your diaper, now's a good time.

00:46:30I've got your number, mate.

00:46:31Gordon!

00:46:32You are going down, my friend.

00:46:35Are you ready?

00:46:36Here we go.

00:46:38I'm in the blue car.

00:46:39Gino's in the yellow and Fred's in the red.

00:46:42Come on!

00:46:50You know, I can't see anything.

00:46:53Oh, f***!

00:46:56Ah!

00:46:57What?

00:46:58Stop!

00:47:04Halfway through, I'm out in front.

00:47:06But, the Italian is hot on my heels.

00:47:11Gordon, get up to the way!

00:47:14Woo!

00:47:16Now you can kiss my ass!

00:47:22Oh, f***!

00:47:25Holy f***!

00:47:30Gino!

00:47:35Stay back! Stay back!

00:47:38No, no, no, no!

00:47:42We need a medic to the track.

00:47:44Gino crashed.

00:47:46Coming up, our adventure continues.

00:47:49We make a splash on the Mexican coast.

00:47:52Bellissimo!

00:47:54Before heading to Texas for some rip-roaring.

00:47:58That's crazy!

00:47:59Barbecue scarfing.

00:48:00This is amazing.

00:48:01I've never had anything as good as this.

00:48:03Belly-busting fun.

00:48:04Oh, man.

00:48:06Oh, man.

00:48:06Yeah!

00:48:11Oh, my!

00:48:20The boys and I are down in Mexico.

00:48:23Woo!

00:48:24Where we found a racetrack to blow off a little steam.

00:48:28Until...

00:48:29Holy f***!

00:48:31Gino totally lost control.

00:48:35Stay back!

00:48:36Stay back!

00:48:37We need a medic to the track.

00:48:39Gino crashed.

00:48:41You okay?

00:48:45I mean, I don't know what's happened.

00:48:47On the bumpy thing, lost control straight into Betty.

00:48:51I pushed too much.

00:48:55You okay?

00:48:56Not really.

00:48:57How'd you come off the track and go under our RV?

00:49:00How's that possible?

00:49:02I don't know.

00:49:03I need cuddles.

00:49:04Cuddles?

00:49:05Thank God you didn't hit it face on.

00:49:08With Betty needing some serious repairs,

00:49:10our quick stop in Mexico just got a little longer.

00:49:13I know Gino could use a break,

00:49:15so we're heading to the Cochina de Dona Estela,

00:49:18winner of the world's best breakfast.

00:49:21Look how busy this place is.

00:49:22Oh my God.

00:49:24Hola.

00:49:25Nice to see you.

00:49:26Bienvenidos.

00:49:27Dona Estela opened her kitchen to the public in 2010,

00:49:30after decades working as a washerwoman,

00:49:32with rave reviews from everyone who ate here.

00:49:35It wasn't long before queues began to form.

00:49:37You are so relaxed, and yet your restaurant is full.

00:49:40I go to bed at 2 o'clock in the morning.

00:49:48Don't tell her that.

00:49:48Louis, bala.

00:49:49Balala dos.

00:49:50Balala, balala.

00:49:52Balala.

00:49:53Balala.

00:49:53Ah, okay, okay.

00:49:57Genuine hard worker, and you two.

00:50:00So are we.

00:50:01So are we.

00:50:01There's more hours in one day than you do in three days.

00:50:04That's true.

00:50:05That's true.

00:50:06That's true.

00:50:07We can't wait to taste it.

00:50:09We want to try.

00:50:10This one here.

00:50:12Machaca.

00:50:12Shall we?

00:50:13Yes, please.

00:50:14Three.

00:50:14Three?

00:50:15Yeah.

00:50:16The dish we're here for is machaca con rivo.

00:50:18Dried shredded beef, generously spiced with serrano chilis.

00:50:21It's served with a peppery side of refried beans, eggs, and a stack of freshly made flour tortillas.

00:50:27This is a feast for kings.

00:50:29Well, let's feast away.

00:50:34That is insane.

00:50:36It's almost like a crispy duck.

00:50:38It's so flavorsome.

00:50:39Can I ask you a restaurant question?

00:50:42Yes.

00:50:42People like the Michelin guy, could they give a star to food served like this?

00:50:48Absolutely.

00:50:49Totally.

00:50:49It's all about the food, the quality of the ingredients, and the quality of the cooking.

00:50:53Really?

00:50:53There's a street vendor in Singapore that has a Michelin star.

00:50:57This is easily on the radar to be recognized by Michelin.

00:51:01Yeah.

00:51:01Delicious.

00:51:02Really delicious.

00:51:03Oh, my God.

00:51:04How many people would you feed on a day like this?

00:51:07I think about 2,000 on a Sunday.

00:51:092,000?

00:51:10What?

00:51:12Wow.

00:51:13Wow.

00:51:14Wow.

00:51:16With our bellies full and Betty back on the road, our final stop south of the border is Ensenada.

00:51:22It is one of the premier seafood ports in North America, and a hot spot for sport fishing,

00:51:28where you can hook anything from yellowfin tuna to the elusive striped marlin.

00:51:32Beautiful coastline.

00:51:34Wow, look at that.

00:51:34This is known as the Cinderella coastline.

00:51:38In this peninsula, you can find the best fish and seafood in the world.

00:51:44When I did the very popular Gino da Campo and Italian in Mexico series, I met the Casador, the hunter

00:51:53-chef, the founder of the Baja Med cuisine.

00:51:56Baja Med is a kind of mixture between Mexican food and Mediterranean food, all in one pot.

00:52:05We're meeting Chef Miguel Angel Guerrero, the hunter-chef.

00:52:15He's offered to take us out for a fresh seafood lunch, as long as we catch it ourselves.

00:52:20Are there any sharks here?

00:52:21Yes.

00:52:22You're joking?

00:52:23I assume you don't like sharks.

00:52:25Who the likes sharks?

00:52:27Who the?

00:52:38What are we looking for?

00:52:39I mean, yellowtail, bass?

00:52:41Yellowtail, we got a marlin, we got mahi-mahi, white sea bass.

00:52:45Yeah, can you give me a white sea bass because it'd be beautiful for the ceviche.

00:52:48Don't give me any rubbish thing.

00:52:50They want good things.

00:52:51Yeah, always.

00:52:52Of course.

00:52:52It's called a pain in the ass.

00:52:54Shall we?

00:52:55Let's do it.

00:52:56To make things more challenging, we're going to do this the old-fashioned way, in the ocean, with a spear.

00:53:03With that in mind, we thought it best to leave Gino up top, tanning himself on the boat.

00:53:07I would never trust Gino underwater, half a foot away from me with a spear gun.

00:53:12Gino, do the cooking, I'll fetch the fish.

00:53:14Good luck.

00:53:38Sir, get your basket.

00:53:53Gordon was so excited and he wouldn't give me the bloody spear.

00:53:57Give me a ball there, let me try.

00:54:00Unbelievable.

00:54:00What a kid.

00:54:03That is hot.

00:54:06Bellissimo!

00:54:08Come on!

00:54:09Come on!

00:54:10What's wrong with you two?

00:54:11Hold on!

00:54:12You muppet.

00:54:13How beautiful is that?

00:54:13Only one?

00:54:14No, come on!

00:54:15What?

00:54:16Two?

00:54:17Oh my God, that's lovely.

00:54:18And one, three, the big one for you.

00:54:20Happy?

00:54:21Very happy.

00:54:21Now I'm hoping, because you've done nothing all day, it'll wake you up to sort of cook us

00:54:25something when we get back to shore.

00:54:26You know, when it comes to cooking, please leave it to me.

00:54:32Big Daddy has brought home the bacon for the boys.

00:54:34Now I'd like to see a little bit of effort from Gino to cook us something quite exciting,

00:54:39and Fred can host the cabin by cracking over a couple of bottles of wine.

00:54:43Can I just say thank you to Miguel, please?

00:54:45Gracias.

00:54:46Thank you, gracias.

00:54:47Thank you, guys.

00:54:49Gino, slowly, we've talked about that before.

00:54:52Ah, I'm thirsty.

00:54:54These are good for ceviches, right?

00:54:56Yes.

00:54:56Chip head.

00:54:57Chip head.

00:54:58Chip head.

00:54:59It's white meat.

00:55:00White meat.

00:55:00Amazing.

00:55:01I cannot take him serious with the hair like that.

00:55:04No, me neither.

00:55:04You look like a ten years boy.

00:55:07What is that?

00:55:08Just come out of the water.

00:55:09It's club seven.

00:55:10Something like that to whiff it up.

00:55:12Can you stop messing around?

00:55:14I'm going to put a touch of Italy into my ceviche.

00:55:18I'm going to put a touch of Baja meat.

00:55:21While Gino makes his Italian influence to fish.

00:55:24My dressing, I'm going to start with extra virgin olive oil and lime juice.

00:55:27Captain Miguel is preparing a traditional Baja meat ceviche dish.

00:55:32Gordon, can you slice a fish?

00:55:34What I want you to do, if you can do it, is to, I want pieces like this.

00:55:39Okay?

00:55:40The fish has to be really, really thin.

00:55:43The fundamentals of a ceviche is diced fish, not sliced.

00:55:47It's not true.

00:55:48There's two different things going on here.

00:55:49When you slice fish super thin, it cooks within seconds.

00:55:52You could serve it and sprinkle it with lemon juice.

00:55:54It will serve and cook within seconds.

00:55:57Just saying, that's all right.

00:55:59It's always chunky.

00:56:00It's never sliced carpaccio, right?

00:56:01No, carpaccio is always sliced.

00:56:03But we're doing a ceviche.

00:56:05Chopped tomatoes, chopped chilli, very simple.

00:56:08Finish it off with a little balsamic glaze that you've done.

00:56:11A little sprinkle of sea salt on top.

00:56:14Et voila.

00:56:15Huh?

00:56:16Miguel, describe yours, please.

00:56:17Baja meat.

00:56:18It has the tomatoes.

00:56:19It has the chili.

00:56:20It has the cracking of the piglet.

00:56:23Oh!

00:56:24I love it.

00:56:25It's very good.

00:56:26For me, it's the texture of that crunch with the piglet skin.

00:56:29Mm-hmm.

00:56:29Shall we?

00:56:29Come on, try this.

00:56:30Miguel, please.

00:56:31Gino, as you say.

00:56:32How was that for you?

00:56:34I think it's very balanced, very delicate.

00:56:36And I like the touch of the balsamic.

00:56:39But it's not a ceviche.

00:56:40It's a carpaccio.

00:56:41Well, it is marinated with the lime and the lemon.

00:56:44You just got some history there from the legend himself.

00:56:47He showed you how to ceviche.

00:56:49I knew how to do ceviche.

00:56:51I'm doing something different.

00:56:52My thing was nothing to do with ceviche.

00:56:55It was a Ginoiche.

00:56:59That's what it was.

00:57:00But as usual, Gordon.

00:57:02Blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah,

00:57:04blah, blah.

00:57:04Yes, to understand the texture of the fish, when it's sliced so thinly.

00:57:06I'm sorry.

00:57:06You need a dice.

00:57:07I know because it's like a sail.

00:57:09You know what I mean.

00:57:11Ha, ha, ha, ha, ha.

00:57:13Our next stop.

00:57:14Here we are.

00:57:15Look at this.

00:57:16Ooh, look at that.

00:57:17Texas.

00:57:18I've never had anything as good as this.

00:57:20Where the only thing bolder than the barbecue is Gino.

00:57:39How long for coffee?

00:57:4010 minutes.

00:57:42What I'm going to do, I've got a coffee.

00:57:43I'm going to put a couple of cinnamon sticks and I need to flame it.

00:57:47What?

00:57:48I need to what?

00:57:49Flaming.

00:57:49Flaming this.

00:57:50No, no, no, no.

00:57:50You're flaming the guy.

00:57:51That's what they said.

00:57:52They said, if you got a blowtorch.

00:57:54I don't have a blowtorch.

00:57:55No, you don't have a blowtorch.

00:57:55Gino!

00:57:56Gino!

00:57:59They said that.

00:58:00You're nuts.

00:58:00Are you drunk again?

00:58:01Yes.

00:58:02Oh, no.

00:58:03Oh!

00:58:05Look at that!

00:58:06Gino!

00:58:07Gino!

00:58:09Gino!

00:58:09What is wrong with you?

00:58:14What is wrong with you?

00:58:16You're not saying a good example.

00:58:18Okay.

00:58:20You're an idiot.

00:58:23We're finally in the Longhorn State.

00:58:26I've got some amazing things planned here.

00:58:28And the first is to introduce Gino and Fred to their world famous barbecue.

00:58:32But honestly, the smell in this RV is ruining my appetite.

00:58:37What are you doing?

00:58:38What are you doing, Gino?

00:58:38I'm pulling my socks off because my feet are hurting.

00:58:40What are you doing, Gino?

00:58:41Are you joking, Gino?

00:58:42No, Gino.

00:58:42My feet stink.

00:58:44Gino, just stop it.

00:58:46Ah!

00:58:46No, no!

00:58:47What the ?

00:58:47I am all wet now.

00:58:49What is wrong with you two?

00:58:51Welcome to Texas.

00:58:56What I like about Texas?

00:58:57The state's motor.

00:58:59It's friendship.

00:59:00Very much in this cabin right now.

00:59:01Exactly.

00:59:02High five.

00:59:03High five.

00:59:06Oh!

00:59:07Oh, my God.

00:59:14There is no country anywhere on the planet that does a barbecue,

00:59:18like the Texas state.

00:59:20Our first stop, the town of Lexington.

00:59:24Population 1177.

00:59:25It's like a one-horse town, isn't it?

00:59:28This humble, unassuming town is actually home to one of the best barbecue shacks known to man.

00:59:34Here we are.

00:59:34Look at this.

00:59:36Oh, yeah, look at that.

00:59:37Snow's only opens on Saturdays.

00:59:40But that didn't stop it being named best Texan barbecue in the world by the New Yorker magazine.

00:59:45Hello.

00:59:46Hi.

00:59:46Hi, how are you?

00:59:47Hi, y'all.

00:59:48No, no, that's Australian.

00:59:49That's Australian.

00:59:50Come in.

00:59:50Hi-yo.

00:59:51Hi-lo.

00:59:52Hi-lo.

00:59:53Yo.

00:59:53Oh, yo.

00:59:54Can you smell that?

00:59:55Brisket.

00:59:56Oh, yeah.

00:59:56Welcome to Snow's.

00:59:57How are you doing?

00:59:59What can we get y'all today?

01:00:00We will go for whatever you think is fit, because it smells delicious.

01:00:04I'll get y'all fix right up.

01:00:05What do you want to drink?

01:00:05Cold beer, please.

01:00:06Thank you very much.

01:00:08Sir, how good is the food here?

01:00:09Amazing.

01:00:10Amazing.

01:00:10Are we having brisket there?

01:00:12Brisket, spare ribs, sausage.

01:00:14Amazing.

01:00:14I was trying to explain to the boys that come from posh restaurants.

01:00:16They feel a little bit out of place.

01:00:19No, no.

01:00:19We are okay.

01:00:20We don't feel out of place at all.

01:00:22You look out of place.

01:00:24The hair, the beard.

01:00:25All the women are looking at you like, what is he wearing?

01:00:27Yeah, because they fancy me.

01:00:28I don't think they fancy you.

01:00:29No, they do.

01:00:30Because I'm exotic.

01:00:31For them.

01:00:32Yeah, I'm exotic for them.

01:00:33You're a Wally.

01:00:34No, I'm not a Wally at all.

01:00:35Look, you cannot compete with my accent.

01:00:39Oh, my God.

01:00:42Look at this.

01:00:43Oh, wow.

01:00:45Oh, my God.

01:00:46Oh, my God.

01:00:46This is for one person.

01:00:47Thank you, sir.

01:00:47Here in Texas.

01:00:48Oh, my God.

01:00:50This looks incredible.

01:00:51Talk me around the platter.

01:00:53You've got pork ribs, brisket, and pork shoulder steak.

01:00:57This is amazing.

01:00:57I've never had anything as good as this.

01:01:00These ribs are incredible.

01:01:01What's the rub on there?

01:01:02How do you start the process?

01:01:03Everything here is strictly salt and pepper.

01:01:05If you see a barbecue back home, it's this little grill.

01:01:09Silly little bits of charcoal.

01:01:10It's about this big.

01:01:11And look at these.

01:01:12To the naked eye, they look like oil tanks.

01:01:14And actually, I built every one of these myself.

01:01:15Hand built them.

01:01:16I did.

01:01:17And Miss Tootsie, that's my pit master.

01:01:18She's 84 years old, and that's what she had used in the past.

01:01:2184, and she's still working?

01:01:23Working.

01:01:23Full-time job during the week, and then comes here on Saturday,

01:01:26and you can't keep up with it.

01:01:27Oh, my God.

01:01:27Please say hello, John.

01:01:28You're going to speak to her.

01:01:29You bet.

01:01:30On any given Saturday, Snow sells over 200 pounds of barbecue meat.

01:01:35And most of it is served up by Lone Star legend, Miss Tootsie.

01:01:39Honey, Gordon.

01:01:42Hey, Miss Tootsie.

01:01:43So happy you're here with us today.

01:01:45Honestly, I'm just tasting some magic.

01:01:47What's the secret behind a great barbecue?

01:01:50It takes a lot of tender, loving care.

01:01:52Right.

01:01:53What's that in there?

01:01:54That's your pork shoulder.

01:01:55You want to mop your pork steaks?

01:01:56When you say mop them, what does that mean?

01:01:58We have a mop stick, just like a mop.

01:02:00Wow.

01:02:00And what is that?

01:02:01That consists of water, onion, butter, mustard, wusshire sauce, and vinegar.

01:02:08Can I show you how I heat it?

01:02:10Please.

01:02:11We had filled this full of wood, and it has burned down.

01:02:14We used post oak wood.

01:02:16It has to be dry, because if not, it does not make a good red coal.

01:02:22Watching Miss Tootsie work the smokers is a thing of beauty.

01:02:25Watching Gina do it, not so much.

01:02:27Knock them down first.

01:02:28Knock them down.

01:02:30Watch out, Tootsie.

01:02:30He's never worked this hard in his life.

01:02:32I wish it was hot and flaming.

01:02:33You'd be squealing like a pig how hot it is over there.

01:02:36It's done burned down.

01:02:37Squeak like a pig.

01:02:38Very good.

01:02:39You did well.

01:02:40You did well.

01:02:41Thank you, my darling.

01:02:43Between Miss Tootsie's smokers and the 100-degree Texas heat, we need to cool off.

01:02:48So we're headed to a spot some of the locals told us about.

01:02:51This looks a little bit like Africa.

01:02:53It's very bumpy around here, no?

01:02:54Watch out.

01:02:55Mind the tree.

01:02:56I'm okay there on the right side?

01:02:57Mind the tree.

01:02:58You are okay.

01:02:58Mind the tree.

01:03:02Look at that.

01:03:03Hey, watch out.

01:03:04No skinny dipping.

01:03:06No really out.

01:03:07No.

01:03:07Look at that.

01:03:09That is beautiful.

01:03:11This is incredible.

01:03:12Checking the penal code.

01:03:13The what code?

01:03:14The penal code.

01:03:16Penal?

01:03:16It's a penal code.

01:03:17Listen to this.

01:03:18You may commit an indecent exposure offense when you expose your anus.

01:03:22Fred.

01:03:23Or part of your genitals.

01:03:25There's no being here.

01:03:26Arrest me.

01:03:27Don't arrest me.

01:03:29Arrest me.

01:03:30Don't arrest me.

01:03:31Don't arrest me.

01:03:31Fed by natural springs and at a constant 75 degrees year round, the waters of Blue Hole Regional

01:03:37Park in Wimberley are the perfect place to cool off.

01:03:43Let go.

01:03:44Let go!

01:03:48Let go!

01:03:53That's pretty dangerous.

01:03:54Try not to kill Fred.

01:03:56What the fuck?

01:03:58What the fuck?

01:04:02I dare both of you, I'll do it, to take to your trans house.

01:04:05Hey, no.

01:04:05Stop there.

01:04:06Come on.

01:04:07Look.

01:04:10Ta-da!

01:04:1260 seconds, Matt.

01:04:1460 seconds.

01:04:15All right?

01:04:16Go on.

01:04:18OK.

01:04:20Let me see.

01:04:20I want to check if this is yours.

01:04:23Right.

01:04:24Pass them back now, please.

01:04:26Gino!

01:04:31Gino, this is not funny.

01:04:33Gino!

01:04:35Oh, my gosh.

01:04:37Gino!

01:04:38A little .

01:04:40Coming up, we head deep into the Texas wood for some fishing.

01:04:45When we're in Texas, we rope stuff.

01:04:47Oh, be careful, the monster will eat you.

01:04:49Before spending a night with some locals.

01:04:51It looks abandoned.

01:04:53It's not abandoned. Come on.

01:04:54Oh, my God.

01:04:57Don't start. What's going on with you?

01:04:59Do not start with this stuff.

01:05:00I don't like all these dead animals around.

01:05:15You're sure this is the right way?

01:05:17The last directions Bubba text me was, look for a fence, go through the fence.

01:05:21Ah, very clear. Look for a fence and take the right of the fence. Very clear.

01:05:25Texas has some of the best fishing anywhere in America.

01:05:28I couldn't be more excited because today I'm taking the boys deep into the remote woods of East Texas.

01:05:34Our guide, a local named Bubba, has been fishing this area his entire life.

01:05:39Think back when you first went fishing with your dad.

01:05:42Can I just stop you there?

01:05:43Please.

01:05:44I've never, ever, ever been fishing with my dad.

01:05:47Wow.

01:05:47So I don't understand all this excitement of the road and the line.

01:05:51That's good. We're going to man up Gino now.

01:05:52That's exactly what we need to do.

01:05:54Let me ask you a question.

01:05:55Out of all three of us, who do you consider being the most manly?

01:05:59I think that you are the most macho manly.

01:06:03That's right.

01:06:03Yes.

01:06:04What about the emotional side of a man?

01:06:06That's very important.

01:06:07That's there as well.

01:06:08So if I do that, you don't mind.

01:06:10No, but not for too long.

01:06:12Ah, see? See?

01:06:13A man, a real man should embrace another man.

01:06:17Oh my gosh, you've got so much cream on.

01:06:18You see your man and you've got so much cream on.

01:06:24Come on, how cool.

01:06:25Fred, you good?

01:06:26Yeah.

01:06:27Let's go.

01:06:27Gino, help me with the cooler, please.

01:06:29Yeah, I'm coming.

01:06:29There he is.

01:06:30Bella, good morning.

01:06:31Hey, Gordon, what took so long?

01:06:33Oh my God.

01:06:35It's kind of like snow skiing.

01:06:36You've got to turn your feet sideways.

01:06:38Exactly that.

01:06:39Good to see you, bud.

01:06:40But why are you twisting like this?

01:06:41This is Fred, this is Gino.

01:06:43How are you?

01:06:43We brought you some beers.

01:06:44Wow, I was hoping that was a beer.

01:06:46Nice to meet you.

01:06:47You come to Texas.

01:06:49Yeah.

01:06:49You've got to be prepared.

01:06:50Prepared for what?

01:06:51Oh, thank you.

01:06:52You've got to have that if you're in Texas.

01:06:54Lovely.

01:06:54I look like a local, don't I?

01:06:55Yeah.

01:06:56Now you'll blend in so you don't want to see you.

01:06:57Y'all hang on to y'all's hats.

01:07:03We're headed up the Trinity River where the locals say the dinosaurs still swim.

01:07:08Today, we're hunting alligator gar, a huge fish, often weighing in at over 200 pounds.

01:07:15With alligator sharp teeth, these fish demand serious respect.

01:07:20That's our anchor.

01:07:22Okay, that's good.

01:07:23How cool is this?

01:07:24I've got a good feeling about this.

01:07:28Oh, my God.

01:07:31You need to lift up higher.

01:07:33You're going to hurt yourself.

01:07:34Oh, my God.

01:07:37Oh, .

01:07:38What a dipstick.

01:07:40They can't even get their bait in the water.

01:07:41Low and hardy.

01:07:43Bubba got a bite.

01:07:45He's on.

01:07:46Nope, he's off.

01:07:47.

01:07:49Do you think I strike too early, Bubba?

01:07:51Yeah, I think it was a little fish.

01:07:53It was the size of a goldfish.

01:07:55You come all the way this far, we've got to get a big fish.

01:07:57Bubba, do you think I try too early?

01:08:03I'm a real man.

01:08:08What are you doing?

01:08:10It's very hot in here.

01:08:11Oh, my God.

01:08:12I'm sorry.

01:08:17What the hell?

01:08:18No bananas in the boat.

01:08:20You mean no bananas in the boat?

01:08:21No bananas.

01:08:22It's bad luck.

01:08:22Since we're eating a banana, it's bad luck fishing.

01:08:24You don't fish very much then, if you didn't know that.

01:08:27You never bring a banana on board.

01:08:29No, we ain't going to with the banana in the boat.

01:08:31What the hell?

01:08:32Bubba, you're too superstitious, man.

01:08:34Who told you stuff like that?

01:08:35Get rid of the banana.

01:08:36I'm finished with the banana here.

01:08:38No, throw it, throw it.

01:08:38Out the boat.

01:08:39Get the banana.

01:08:40Oh, .

01:08:42Geez, if he's ripping the banana.

01:08:44You jinxed the boat, man.

01:08:48Hey, I just wanted to show you something.

01:08:52Look, banana in my ass.

01:08:55Pass me the rod, please.

01:08:57What?

01:08:57I've caught more fish than you've made carbonara.

01:08:59Pass me the rod.

01:09:00I'm not passing you the rod.

01:09:01Watch, it's running out.

01:09:02It's running out.

01:09:02Yank it, yank it, yank it.

01:09:03Yank it, yank it, yank it.

01:09:05What are you doing up there?

01:09:05Pass me the rod.

01:09:07Pass me the rod.

01:09:09Eat my banana.

01:09:11Wait, wait, wait, wait.

01:09:12Holy .

01:09:14What's the line?

01:09:15How do we get him out, buddy?

01:09:16How do we get him out?

01:09:16We're not roping.

01:09:17We're in Texas.

01:09:18We rope stuff.

01:09:19Oh, be careful.

01:09:20The monster will eat you.

01:09:21That's a good-sized gut fish.

01:09:23Watch his head.

01:09:24Watch his teeth.

01:09:25Hello, baby.

01:09:26We're going to get you.

01:09:28Baba, can you take the picture?

01:09:30Of all the people to catch the first fish,

01:09:32that's a pretty decent-sized fish.

01:09:34Why did it have to be Gina De Campo,

01:09:37that jammy little bastard?

01:09:38Yes!

01:09:40Yes!

01:09:41Yes!

01:09:46Baba, we're dying to spend the night out in the cabin.

01:09:49Is that okay?

01:09:50Yeah, that's fine.

01:09:50So you two grab the cooler and walk slowly, guys.

01:09:53Well, can we not leave the cooler here?

01:09:55No, we need the cooler for the night time.

01:09:56Come on.

01:09:57Yeah, take your bananas, will you?

01:09:58Baba, thank you.

01:09:59Yeah, thank you.

01:10:00Take care, bud.

01:10:01See you.

01:10:04Is this the place?

01:10:05It looks abandoned.

01:10:06It's not abandoned.

01:10:07Come on.

01:10:08It does.

01:10:09Here, next to the water, there are crocodile.

01:10:11Look at this.

01:10:12There is not a lock.

01:10:14Huh?

01:10:14Come on.

01:10:15Oh, my God.

01:10:16This is like the lodge in Deliverance, isn't it?

01:10:19Does it have something to drink?

01:10:20Hey, look.

01:10:21Cans.

01:10:22Beans.

01:10:22Cans.

01:10:23That's fine.

01:10:24Take some spice.

01:10:25I'll take care of that, Freddie.

01:10:26And, guys, there's our beds.

01:10:28Oh, my God.

01:10:28Look at all these dead animals.

01:10:30The bunk beds.

01:10:33Don't start.

01:10:34Do not start with this stuff.

01:10:36I don't like all these dead animals around.

01:10:38I'm going to start dinner.

01:10:39Okay.

01:10:40Where are you making?

01:10:41Uh, well, it looks like a bean casserole.

01:10:43Hey, Fred, I've spotted some bourbon at the top shelf there.

01:10:45All right, bring it later.

01:10:46How long is it going to be?

01:10:47Because I'm starving.

01:10:49Round up the doggies, close the corral.

01:10:53This has been one of the most exciting trips I've ever been on.

01:10:56Because Texas is, it's all about manhood.

01:10:59And sharing it with Gino and Fred, it's nice to bring their inner manhood out.

01:11:07It's very good, Gino.

01:11:08Come on.

01:11:10You like it?

01:11:11It's very big.

01:11:12It's big and bold, isn't it?

01:11:16I don't feel safe here, man.

01:11:18Look, we're going to drink, and we're going to fall asleep.

01:11:20It's going to be all fine.

01:11:21Let's see what Colton's doing.

01:11:23Colton's making beans, man.

01:11:26Gino!

01:11:27Frollo!

01:11:29You ready?

01:11:32What's he doing?

01:11:33He's scaring the animals.

01:11:34I saw it on television.

01:11:36You scared the animal away.

01:11:37Yeah, go on.

01:11:38Sit down over there.

01:11:39There are a lot of mosquitoes around.

01:11:41You know what?

01:11:41It's like being like real cowboys.

01:11:43Look at that.

01:11:43Cheers.

01:11:44It's a proper experience.

01:11:44Do you have any ice?

01:11:45Bourbon and Coke?

01:11:46No, just drink it like a real man.

01:11:48Salute.

01:11:48We are Texans now.

01:11:53That burns my lips.

01:11:55Nice.

01:11:56I love the beans.

01:11:57It reminds me of a cassoulet.

01:11:58It's very French.

01:12:00We're in Texas.

01:12:01What's happening with that?

01:12:02You cook French foods?

01:12:03You cook in French.

01:12:03You know, this is bloody French.

01:12:05This is a proper Texan bean stew.

01:12:08Listen, I'm going to tell you right now, I'm going to have a farting problem tonight.

01:12:12You have a farting problem every day, so beans aren't going to make any difference.

01:12:15See, this is going to accelerate my stomach thing.

01:12:18I'm trying to get into that double bed while you two take the bunk bed.

01:12:21Are you for real?

01:12:23Have you seen what is going there?

01:12:24It's a strange environment.

01:12:26The window doesn't look really well, and neither is the door.

01:12:29And around here there is wild hogs, there is snakes, there are alligators.

01:12:34I'm not going to sleep at all.

01:12:35What I'm going to do tonight, I'm going to cuddle Fred, and I'm going to stay there all night.

01:12:39I have no moment.

01:12:41Even if I need to go for a wee-wee, I will do a wee-wee in the bed.

01:12:44What are you doing?

01:12:46What did I say to you?

01:12:48Did I or did I not say to you that this was the problem with beans?

01:12:51That is disgusting.

01:12:52I'm telling you, I've got a fast metabolism, brilliant.

01:12:55That is disgusting.

01:12:56Well, good luck to you two in here.

01:13:00Coming up, we head to Austin.

01:13:05Holy Toledo.

01:13:06Where we gear up.

01:13:08Come on.

01:13:08Oh, my God.

01:13:10One last epic meal.

01:13:12Is it me or this looks like a cho-choo train?

01:13:14It does.

01:13:15Come on, please.

01:13:16It does look like a cho-choo train.

01:13:33What's going on here with these clothes?

01:13:35What is going on?

01:13:37I don't have any more socks.

01:13:38I don't have any more pants.

01:13:40But Gino, it's dripping with water.

01:13:42You didn't drain them properly.

01:13:45Gino, Fred, and I are on the tail end of our epic road trip.

01:13:48After exploring the backwoods of East Texas, we're in the capital of Austin to gear up for a final stop.

01:13:55The 50th annual cowboy capital of the world rodeo.

01:14:01I always wanted to be a cowboy since I'm a kid.

01:14:04You know, I used to dress up like a cowboy, you know, with a sheriff badge and everything.

01:14:08Little guns.

01:14:08We had that for Christmas presents.

01:14:10You know, like your holster and then your cap and the little badge, sheriff.

01:14:15I used to do it.

01:14:16My dad bought me, like, an electric train.

01:14:19My one was the Wild West, so I had the little cowboy, so I used to dress with hats.

01:14:23Amazing.

01:14:24Every boy wants to be a cowboy, right?

01:14:26Yeah.

01:14:29When you're in Austin, Texas, the place to go to dress like a cowboy is Alan's boots.

01:14:35Let's go.

01:14:35Well done.

01:14:37Oh, my God.

01:14:38Wow.

01:14:39What about that smell?

01:14:41Oh, the smell.

01:14:42That smells of true Texan leather.

01:14:43Hello.

01:14:43How are you?

01:14:44Welcome in.

01:14:44How are y'all?

01:14:45What an amazing shop.

01:14:46Please tell me you've got boots that fit my feet.

01:14:48Oh, we've got them all.

01:14:49Yeah, we've got them all.

01:14:50Yeah, my one.

01:14:50Do you have any kids' boots?

01:14:51Oh, yes.

01:14:52There you go.

01:14:52Perfect.

01:14:53And if you've got a hat for a big head.

01:14:58Hey, listen, cowboy, I'll get dressed first, okay?

01:15:00Yeah?

01:15:01Yeah?

01:15:01That's a bit too blue, isn't it?

01:15:03Oh, f***ing blues.

01:15:04Oh, God.

01:15:07I really like these shirts, you know, look at that.

01:15:09Guys?

01:15:10Yeah?

01:15:10We need to look like the real deal.

01:15:13No, we will look like the real deal.

01:15:15Fred?

01:15:15Don't take too much, too long, yeah?

01:15:18How are you doing?

01:15:19Yeah, it's just, you know, it's hard to get into this stuff.

01:15:21Huh?

01:15:23Gina!

01:15:24Are you done?

01:15:24Close the f***ing door.

01:15:27You ready?

01:15:28Yes.

01:15:28Go on, Gordon.

01:15:29We can't wait.

01:15:31Oh, little, little.

01:15:33Very nice.

01:15:35What do you think?

01:15:36Oh, la, la.

01:15:38Oh.

01:15:39Oh.

01:15:40Oh.

01:15:40Okay.

01:15:42Oh, my God.

01:15:43Oh, my God.

01:15:43That's why the shirts are like these.

01:15:45It's a rodeo, not a triumph for a porn movie.

01:15:47What is it?

01:15:47Freddy does Dallas?

01:15:49As a boy, I've always wanted to be a cowboy like John Wayne.

01:15:52And here I am.

01:15:53Look at that.

01:15:53I dress the part.

01:15:55I mean, the idea is to look like a proper rodeo cowboy, right?

01:15:57Oh, yes.

01:15:57Yeah, through and through.

01:16:02Oh, my.

01:16:03Yeah?

01:16:03What do you think?

01:16:05It's amazing.

01:16:06The only thing I need is a belt.

01:16:09So once I've got the belt on, everything is absolutely spot on.

01:16:14Oh, you.

01:16:16Oh, man.

01:16:21Oh, my God.

01:16:23Oh, my God.

01:16:25Yeah, yeah.

01:16:28Oh, my God.

01:16:30Oh, my God.

01:16:31I'm going to tell you something that I didn't think I'd say today.

01:16:35Go on.

01:16:35I'm gonna miss you both. I'm gonna meet you two guys. I'm missing you both already. I love you, too

01:16:48Now that we look the part we're headed to a small town of Stephenville just west of Dallas

01:16:54These folks take their rodeo seriously

01:16:57So I've arranged for a special smoker to be delivered and the flavors are gonna try and cook up some

01:17:03true Texan barbecue

01:17:04For the crowd brisket. I've got yeah ribs. We've got sausage. You've got yes

01:17:08If you get into trouble, you're not too sure about how to cook them. Let me know

01:17:12I'm pit master on that bar. Oh, there we go the monster. We go

01:17:17We are here right is a place. Yes is the rodeo

01:17:28While the riders are warming up inside we need to get this barbecue cooking as it will take hours to

01:17:33get this

01:17:34Just right

01:17:35Let's get the wood in

01:17:39Texas absolutely nails the word barbecue do everyone things get it glowing white heat make sure it's super hot. No

01:17:45This thing is low and slow if we go too much wood to get too hot. Yeah, okay, so I'm

01:17:51gonna get my brisket on first, right?

01:17:53Gino wait

01:17:55Come on Gino. We're ready now Gino Gino Gino two of you to put two pieces of woods, please. I've

01:18:01got to get mine on. Thank you. Come on

01:18:04Let's go

01:18:05risk it. Thank you

01:18:06See, come on ribs. Is it me or this looks like a choo-choo train?

01:18:10It does. Come on, please. It does look like a choo-choo train

01:18:14Listen guys

01:18:15This is the most important part of the trip for me and you two. I'm gonna screw it up. Okay.

01:18:19This is a proper barbecue respect it and

01:18:22Listen to your pit master. Gordon. This is not life and death. This is just a bit of rib

01:18:28Hey on the barbecue. Hey, they're cowboys. It's not Ken and Barbie. What what what what do I look like?

01:18:35Barbie

01:18:36I'm gonna blend in like a local Barbie and Ken. In fact, you both look like two Barbies

01:18:48Let's go to the rodeo

01:18:50With our meat cooking slowly to perfection in the smoker. We're heading inside to check out the action

01:18:57Wow

01:19:00Today is Stephenville's 50th anniversary rodeo and with some of the state's best riders on hand the boys are in

01:19:07for a treat

01:19:08Got a way to celebrate our last day. I feel man-raiding

01:19:12I've done some crazy things in my life, but these cowboys are on a whole other level. I

01:19:19Think Gino may have pissed himself a little

01:19:26That's crazy, huh?

01:19:28These people are crazy, man

01:19:31Guys, let's go. If anyone deserves a good meal, it's these guys

01:19:36So the pressure is on to deliver. I need the sauce, please. One second

01:19:41What have you done to this sauce? Have you changed anything? No. Oh, no. Come on. Come on. Come on

01:19:48I mean really seriously what you mean you didn't read bait we don't big a hand that you did you

01:19:53couldn't just pick up the plastic thing

01:19:56Here's your sausages

01:19:59Why did you put my sausage in my hat? Come on Gino get them on please. Let's go. Who brought

01:20:04this I?

01:20:05Folded for emergency don't start to throw away because just in case your marinade doesn't work. Okay count to ten

01:20:10one

01:20:26You

01:20:27Is the corn in the corn is going on in the top shelf the smoker please yes

01:20:31Yes, beat my sausages just say nothing let him do everything let him take over the corn is going in

01:20:37are they seasoned?

01:20:38Give it to me

01:20:40Seasoned don't put them with a tray put them straight on the grill. You're telling me that I'm gonna miss

01:20:45Gordon

01:20:47Always saying that he's the best of everything is the master of everything is the macho of everybody

01:20:52You know that candle boys in the back a bit annoying

01:20:56But yet

01:20:57Comfortable to hear the key to good barbecue is not to rush it

01:21:01It starts without post oak the dryness of it and just that flavor the bark puts in and then you

01:21:07mop on the hour every hour

01:21:09So I'm really pleased with it

01:21:11Gino yeah, look at this. I got my brother. Just look how juicy this is. I think even miss Tootsie

01:21:18would be proud

01:21:23Oh

01:21:25tender

01:21:27Ah

01:21:28But the real test is on their way

01:21:32There's no faking good barbecue with true Texans

01:21:37I've got the most amazing brisket sausage or rib

01:21:40There were two come back for more please nice to see you. Well done to try the sausage. No

01:21:45Spice Italian sausages for sale. We buy Italian sausage. Excuse. We're not here for Italian sausage brisket

01:21:51Sir, yes delicious ribs delicious French ribs and don't don't panic they'll go but hey, how are you sir? Everything

01:21:58good everything whatever everything there

01:21:59There you go, Gino got a sausage. Hey, some ribs for you as beautiful brisket

01:22:16How are the ribs good

01:22:19But most importantly I was in the sausage

01:22:22It was spicy

01:22:24Everyone was crying because when I cook I like to give sentiments passion so I like people to cry

01:22:35Without sentiment, you know without sentiment. What kind of food is that your passion was here. I mean we'll see

01:22:40a thing

01:22:41Yes, you guys understand what a great barbecue is. We literally learned that this week. Do you think we mastered

01:22:46it?

01:22:47Yeah, yeah, it was a a heartfelt cook today because in our minds

01:22:53It's the last time we're cooking together for a while. We are competitive

01:22:58So we'd like to find out from all of you amazing people which protein you prefer today

01:23:03Please raise your hands

01:23:05If you prefer

01:23:06Let me finish. Hold on. I mean, this is ridiculous. It's like judging a banana an orange apple. They three

01:23:13completely

01:23:13It's a barbecue. No fruit salad now

01:23:16We invite them for a barbecue. Why do we why do we do that? Let's just vote for those

01:23:21All of you that enjoyed the brisket raise your hands

01:23:24Please raise your hands. Raise your arms. Wait everybody. Thank you. Everybody those who enjoyed the ribs raise your arm

01:23:29And for those who enjoyed the sausage raise your hands nobody raised the arm

01:23:34One, two, three, three, four, five, five, yeah

01:23:36I know we know it's all that way

01:23:38Oh, well done. Oh, please, please, a round of applause for you. Well done. Well done. Well done. Well done.

01:23:50Well done. Well done. Well done.

01:23:51Well done. Well done.

01:23:55It's been a hell of a trip. Those boys were shocked at the standard raise here. It's actually quite sad.

01:24:03Are you crying? There's something something quite emotional. I mean, this for me is one of the most authentic

01:24:09dinners we've cooked

01:24:11Come on.

01:24:12Did you like my brisket?

01:24:13Yes.

01:24:14You like my sausage?

01:24:15Yes.

01:24:18Well done. Well done. Good job.

01:24:20As far as a trip, as far as an experience is concerned, this has just been the best trip ever

01:24:27It's come to an end.

01:24:28I know. Every good thing's come to an end.

01:24:33I'm just going to miss the boys because I genuinely love those guys.

01:24:38Those are amazing.

01:24:38And you're going back a better chef, and you're going back a better person.

01:24:41What about you? A better man.

01:24:43A better man as well. Yeah.

01:24:49I got an idea. Why don't we play road trip roulette? Because where are we going to go next?

01:24:53So get a dollar and write the destination on them.

01:24:57Good luck.

01:24:57I don't think I know how to spell it.

01:24:59Come on, Gino.

01:25:00So who's going to pick it?

01:25:01I'm going to pick it.

01:25:02There we go. There we go.

01:25:03The master of masters.

01:25:04Here we go.

01:25:07Yes!

01:25:09That is a dream come true.

01:25:11To the next trip, boys.

01:25:12I'll see you in Kathmandu.

01:25:14Where the is Kathmandu?

01:25:16Where the is Kathmandu?

01:25:19What about Kathmandu?

01:25:21The best movie course is about to get up.

01:25:22The are completely too wrong.

01:25:22They've seen pornography away from this.

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