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00:00I'm Guy Fieri, and we're rolling out,
00:02looking for America's greatest diners, drive-ins, and dives.
00:06This trip, we're pulling out all the stops.
00:10This is the toy I want to play with.
00:13When it comes to cooking.
00:14You chef this all the way through.
00:16Like in a gorgeous spot, doing things differently in Calgary.
00:19I've never seen anything cured in beeswax.
00:22A funky joint going above and beyond in Reno.
00:25You're doing things here that you don't see
00:27in a typical barbecue joint.
00:29And things are getting fishy in Asheville.
00:31I mean, it's crazy.
00:32With an off-the-hook sandwich and trout bologna?
00:36This right here should not work, but it absolutely does.
00:39That's all right here, right now, on Triple D.
00:55On Tournament of Champions, I have this great chef, Ashley Shanti,
00:58who's come and competed.
00:59And she's told me about this restaurant she's got here in Asheville, North Carolina.
01:02I said, next time I'm in town, I'm gonna come by and check it out,
01:04because she's doing a shrimp patty, and she's got, of course, fried fish.
01:07And she makes something called trout bologna, which I gotta try.
01:11The only problem is I can't remember the name of the place.
01:13It's, um...
01:14Guy, what are you doing?
01:15Hurry up.
01:15It's getting cold.
01:16Come get that good hot fish.
01:18That's the name.
01:18Good hot fish.
01:21Breaded catfish plate for 12.
01:23They take these classics, and they do it in a modern way.
01:25Plating that pancake.
01:26It's not just southern food.
01:28It's fun.
01:30It's accessible.
01:31Two orders of pups.
01:32So if you come in here, and you see something on the menu,
01:34and it looks like it might be a little crazy, you can trust her.
01:37Yes, you can trust her.
01:38Because owner Ashley Shanti's accolades range from James Beard to Michelin.
01:42And when she opened this spot with her wife, Megan, she looked to her roots to anchor the menu.
01:47The women in my family used food as a means of survival.
01:52One of the things that they did was set up fish camps.
01:55Make good hot fish.
01:56Fire a good hot fish sandwich.
01:59Everyone has seen a fried fish sandwich in their life, but they haven't seen one on this platform.
02:04All right, chef, let's get into tartar sauce.
02:06Mayonnaise.
02:07Salt.
02:07Smoked paprika.
02:09Cayenne pepper.
02:10Chopped parsley.
02:11Quickles that we made.
02:12Quick pickle.
02:13Quickle juice.
02:14Garlic.
02:15Buttermilk.
02:15All right, so this just gets better.
02:17The garlic will bloom inside of it.
02:19Next up.
02:19Our good hot fish spice blend.
02:21Smoked paprika.
02:22Garlic powder.
02:23White pepper.
02:24Celery seed.
02:25Toasted and ground here.
02:26Got it.
02:27Onion powder.
02:27Kitchen pepper.
02:28Got some allspice in there.
02:29Nutmeg.
02:30All that good stuff.
02:31Cayenne pepper.
02:32Ground mustard.
02:33And herbs de Provence.
02:35Because we are fancy around here.
02:36Yes, we are.
02:38Now we're gonna start on this lovely catfish dredge.
02:42We've got this really cool cornmeal.
02:45Locally grown potato and bloody butcher corn.
02:48No clue of any of those names of corn.
02:51I'm not that intimate with my cornmeal.
02:53All purpose flour.
02:54Black pepper.
02:56Salt.
02:56Wheat dextrin.
02:57Pumpkin crunch.
02:58Herb de Provence.
02:59Spice blend we just made.
03:01Light salt on the catfish.
03:04Oh, you said light.
03:05You know you get it.
03:06Light for a chef.
03:07Then dredge to fryer.
03:09What are we frying in?
03:10Rice bran oil.
03:12We're ready to assemble.
03:13Buttered and toasted bread.
03:14We just toast the insides.
03:16Half a pound of catfish.
03:18Tartar sauce.
03:19So you get tartar in every single bite.
03:21And then hot sauce.
03:22It's lacto-fermented in house, like local chili.
03:25It's good stuff.
03:29Chef, you chef this all the way through.
03:31The soft bread on the outside is one of my favorite parts of this whole thing.
03:35If you're going through crunchy bread, crunchy fish, the fish isn't as special.
03:41Tartar sauce.
03:42There's some crunch.
03:43There's some cream.
03:43There's some spice.
03:44There's some acid.
03:45But what has got to happen is that hot sauce.
03:49This is the bomb.
03:52You got a good hot fish sandwich?
03:53The batter just shatters in your mouth.
03:55It's crispy and perfect.
03:57There's a petition out front.
03:58If you just sign it when you come in.
03:59It's great hot fish, not good hot fish.
04:01Amazing hot fish.
04:02I need hands for the shrimp burger, please.
04:04Ashley has been bringing in what a lot of times we think about as the new south.
04:09You're not going to find these dishes anywhere else.
04:11Plating the bologna.
04:12Have you had the trout bologna before?
04:13I mean, it's crazy.
04:14This really is.
04:15You just have to come and try it for yourself to understand why people are so fanatical about it.
04:20Cheese and fish.
04:21It's controversial.
04:22Mmm.
04:23These are bellies from our rainbow trout.
04:25Tosher salt, white sugar, onion powder, garlic powder, white pepper, ground mustard,
04:31coriander, celery seed, kitchen peppers, and our good hot fish spice blend.
04:36Rub it all over this trout.
04:38Make sure that they get nice and cured.
04:40Four hours.
04:41Rinse it and let these dry overnight.
04:45We add a handful of ice.
04:48We want to keep this cold, cold, cold.
04:50Just to make sure that that fat emulsifies, add it to a bologna press.
04:55I'm impressed.
04:57It's going to go in a little water bath and into the oven for around 45 minutes.
05:02You're not going to take that bologna out of the press until it's completely cool.
05:06Not going to mess with it.
05:06I'm in the trust tree with you.
05:07We're here, dude.
05:07Yeah.
05:08We do about an inch thick.
05:11On to the flat top.
05:12Yep.
05:13Yellow mustard.
05:14Give it a flip.
05:14American cheese skirt.
05:16Every good bologna sandwich has to have some mayo.
05:18Sliced white onion.
05:20Coming over hot.
05:22What is the slaw?
05:23This is hot slaw.
05:24So unlike coleslaw, which I know is not cold slaw.
05:28Wow.
05:29Listen.
05:30Cold.
05:31I said it's not cold.
05:33You good now?
05:35Cool.
05:42Get in there.
05:44Yes.
05:44The hot slaw is fantastic.
05:47And you need it because this is rich.
05:51I'm going to be honest with you.
05:53I don't like it.
05:54I really like it.
05:57It's really creative.
05:58It has all the reminiscence of bologna.
06:00It's got great texture to it.
06:02You need the bright cleanliness of that onion to cut it.
06:05Yeah.
06:06Love the toast.
06:07The American cheese is the right cheese.
06:10You know what really is the kicker?
06:12That mustard sear on there, you just need a little bit of that punchiness.
06:16Yeah.
06:16This right here should not work, but it absolutely does.
06:20Trout bologna.
06:21It's fresh flavorful.
06:23Trout, it's caramelized.
06:25It's nutty.
06:25Really well balanced.
06:26If food had, like, colors, it's just like an explosion of colors.
06:32Oh, hi, best interviewed guest ever.
06:34I spoke with this lot.
06:35No one is doing this simple food in such an intentional way.
06:40It's always on point.
06:42This is such a treat for Asheville to have a chef of your caliber here doing something really fun.
06:47Yelling in your ear.
06:48What?
06:49I can't hear it because this one's completely gone at this point.
06:52Chef, thank you for having me.
06:53Delicious.
06:55Up next, a buzzy spot in Calgary, Canada.
06:58Walk me through the world of beeswax.
07:00Serving up beauty.
07:01I want to have a party in here.
07:03And a feast.
07:04This is some of the best lamb I've had on Triple D.
07:06You're outstanding.
07:14So I'm here at the Central Memorial Park in Calgary, Canada,
07:17and I'm looking for a restaurant.
07:19Now, it's supposed to be this really incredible restaurant.
07:20And they say the view of the fountain area is just amazing.
07:23But it's not just that.
07:25The chef is scratch-making everything.
07:27And even more than that, he's dry-aging lamb in beeswax.
07:31Oh, I got to check this out.
07:33Oh, there's the little sign.
07:34It's right here.
07:34Parked by Sidewalk Citizen.
07:36All right, guys, order in lamb tartare, duck breast.
07:40We find this place, and now it's our favorite place in the city.
07:43Tomato salad and pita.
07:44It's Mediterranean cuisine, and it's very unique.
07:47In-house pasta with langoustine.
07:50The space is incredible.
07:52It just puts you in a mindset to just have a fantastic experience.
07:56Because right here, next to the oldest park in Calgary,
07:59owner Mikel Levy and chef Stefan Gustak
08:02have opened this out-of-the-box oasis where food and style meet.
08:06The genesis was to create a community hub,
08:09a green space in the middle of the hustle and bustle.
08:12It's a menu that is meant for sharing.
08:13Everything's scratch.
08:14Everything's scratch.
08:15Okay, what are we cooking?
08:16Our dry-aged lamb plate.
08:18The only way I could figure out how to dry-age
08:20without losing too much product was to use the beeswax.
08:22The beeswax dry-aging, I've actually never heard of that,
08:25and it does something to the lamb to just make it so good.
08:28All right, walk me through the world of beeswax.
08:30This is new to me.
08:31All right, this is our raw beeswax.
08:32We've got to melt it down.
08:33We're going to start with dipping the leg,
08:35then we're going to do the rib and the sirloin.
08:37You'll see it'll solidify about a quarter-inch thick.
08:40We have a designated fridge over in our solarium.
08:42Oh, I saw what I walked in.
08:44For the legs, it'll be three weeks.
08:46For the ribs, it's only a week.
08:47And for the sirloin, from like a week to two.
08:50And then when we're done...
08:51It just cracks like an egg.
08:53Wax on, wax off.
08:55Been waiting to say that my whole career!
08:57You can kind of see it'll be a little bit more tacky,
08:59a little bit more dry.
09:00Yeah.
09:00Now, why don't we just grab every spice you own?
09:02This is the marinade for the leg.
09:04Sumac.
09:05Sumac.
09:05Cumin.
09:05Fenugreek.
09:06Black pepper.
09:07Coriander.
09:08Allspice.
09:09Clove.
09:10Cardamom.
09:10Smoked paprika.
09:11Cayenne.
09:12Ginger.
09:13Cinnamon.
09:13Turmeric.
09:14And the nutmeg.
09:16Little bit of olive oil, and we'll let it sit overnight to two days.
09:19Next one.
09:20Lamb rib.
09:20Smoked paprika.
09:21Fennel.
09:22Cumin.
09:23Coriander.
09:24Cinnamon.
09:24Black pepper.
09:25Turkish red pepper.
09:27Hit it with the spice.
09:28And last but not least, marinate our sirloin.
09:30Chipotle.
09:31We have a fig jam, and then we have olive oil.
09:34We're looking to get skewer-sized portions.
09:36And how long will that marinate?
09:38Overnight.
09:39What are we working on?
09:40Red pepper jam.
09:40On the side for this entire experience?
09:42Yes.
09:43We're gonna take our onions, garlic, canned red pepper, brown sugar, sherry vinegar.
09:47Okay.
09:48And then we add a little bit of red wine.
09:49Crank it on the burner.
09:50We want it to be dark, red, candied, puree it.
09:53All right.
09:54All the meats cook off at different temperatures different times.
09:56Correct.
09:57Different ways.
09:57Roast the ribs at 350 for 17 minutes.
10:01We got our lamb leg here all grilled up, and we rest our ribs and lamb sirloin skewers
10:07inside pomegranate gastric and get it on the grill.
10:10Tell me the story on the fries.
10:11We hand cut them to make it even worse.
10:13Of course we do.
10:14We're gonna season our fries with salt, parsley, za'atar.
10:18That was a good fry.
10:19Ribs here first.
10:21Our sirloins.
10:22And lamb leg.
10:23A little medium rare.
10:25A little bit of olive oil.
10:26Turkish onion.
10:27Sumac, parsley, lemon juice, olive oil.
10:29And then the two dips.
10:30That's the red pepper jam, and the garlic sauce is really good too.
10:33That's the biggest lamb plow I've ever had.
10:35That's for two people.
10:39That is ridiculous tender.
10:41Mmm.
10:43If you're gonna have a lamb rib, the dry rub on it is masterful.
10:48Not two bites are the same.
10:49One you get with a dip, one you don't.
10:51One you finish up with an onion, one you get with a fry.
10:53And you're getting different textures.
10:56That's a feast, bro.
10:57I've never seen anything cured in beeswax.
10:59This is some of the best lamb I've had on Triple D.
11:02Lamb plate up.
11:03There's like a mix of crispy and tender.
11:05With the beeswax, it actually has this really subtle flavor.
11:08Nobody else is doing it.
11:09I've never seen it.
11:10Just absolutely brings it to life.
11:11Duck and big tartlet.
11:13The art that they perform in the kitchen is something that is reflected in the space.
11:16The ceiling looks like a beehive.
11:18I want to have a party in here.
11:20You can enjoy this food more because of the architecture.
11:22It's just absolutely amazing what they're putting together here.
11:24What are we gonna make when we come back?
11:26Uh, we're gonna be making our falafel.
11:27You gotta come here, just for the falafel.
11:29See you in a bit.
11:32We put everything under the sun.
11:34The only thing we didn't put on there was cocoa powder.
11:37We could.
11:37Don't challenge him.
11:39Don't challenge him.
11:41Welcome back.
11:42Triple D hanging out in probably one of the most beautiful Triple D joints you've seen
11:45right here in Calgary.
11:47Parked by Sidewalk Citizen.
11:49Pasta.
11:50Service, please.
11:50I don't think there's another restaurant in Calgary like this.
11:53Anything what you order, it's delicious.
11:55A few falafel.
11:56Let's get it rocking.
11:57Oh, the falafel.
11:59Wow.
12:00It's just a delight.
12:02I know you won't do falafel normal.
12:04Walk me through it.
12:05So we're gonna use baluda lentil, red lentil, and dried local chickpeas.
12:09And we're gonna soak them overnight.
12:10No canned chickpea for you.
12:11No.
12:12It changes the texture.
12:13Did you almost wave one to cry?
12:15Yeah, totally.
12:15Okay.
12:16Parsley.
12:17Cilantro.
12:17Lemon juice, garlic, cumin, and salt.
12:21We don't want it to go too fine.
12:24And we're gonna ball that up and fry it.
12:26Yes.
12:27So we're gonna make our chuma.
12:28It's a hot sauce.
12:29So we're gonna add our fermented peppers, lemon, we do the segments, garlic, caraway seeds,
12:34sugar.
12:35I don't handle heat very well, so I don't want it too spicy.
12:39You're Canadian.
12:39Yes.
12:41All right.
12:42This is intended to be used as a hot sauce?
12:44Yes.
12:45But a mellowed out Canadian hot sauce.
12:47It's still too spicy for me.
12:49Pancake syrup.
12:49Yeah, way too spicy.
12:50Mayonnaise.
12:51Too spicy.
12:51Run it through the strainer.
12:53What do we make after this?
12:54Green tahini.
12:54Similar process.
12:55I've never made tahini.
12:56Introduce me to it.
12:57Toasted sesame seeds.
12:58Dill.
12:59Cilantro as well.
13:00Parsley.
13:00Lemon juice.
13:02Olive oil.
13:03Garlic.
13:03Water.
13:04Salt.
13:06Are you gonna run this through the strainer also?
13:09We are.
13:10That's not tahini that you get out of a can.
13:14No.
13:15Falafels are done.
13:16Toss them with salt and za'atar.
13:18Plated on creme fraiche, pickled onion, za'atar, sumac, and marash pepper.
13:23Now we're gonna take the sauces that we strained.
13:26And then just go.
13:27Pretty much.
13:29Za'atar and parsley.
13:33When I read about the way you were making falafel, in particular the fact that you were making your green
13:39tahini and your chuma, I'm like, this is an appetizer.
13:43Ball them up.
13:44Ball them up, fry them, and here you go.
13:45You make it 100% more difficult.
13:48I didn't know that falafel could taste that chef.
13:50You're outstanding.
13:52Our falafel here.
13:53The flavors are rich and yet not overcomplicated.
13:57It was very mouth-watering.
13:59Do we eat falafel with a fork and knife?
14:01How do you eat it?
14:02With my mouth.
14:04Cod collar.
14:05I think every Calgarian, anyone around that's visiting, should come eat here.
14:09I would come here every day for a month and just say, what's next?
14:13I don't care what you put on the menu, I would order it.
14:16It's great.
14:17You really killed it.
14:17Killed this.
14:20Coming up in Reno, Nevada, the dude likes to party.
14:23We're piling on the pork strami.
14:25I am devouring it.
14:27And a comfort food classic.
14:29That takes me back to my childhood.
14:31A-plus, bro.
14:40You know, one of the things I always say on Triple D is don't judge a book by its cover.
14:44But I gotta be honest, I pull up to this Triple D joint and it looks like a big corporate
14:48restaurant.
14:49But I'm here in Sparks, Nevada, just about two miles from downtown Reno.
14:53And people are telling me, this guy, he's really into competition barbecue, makes great barbecue.
14:57He also has a menu doing breakfast, lunch, and dinner that's not barbecue.
15:00And this is your kind of place.
15:02We'll see.
15:03This is BJ's Barbecue.
15:05Western Burger, order up.
15:07When I come here, it feels like family.
15:09It's like I'm going to my grandma's house.
15:10They're making everything my scratch.
15:12I need a three-meat beef chicken link mild.
15:15It's different than any other barbecue place I've tried.
15:17They've been around a while.
15:18Specifically, since the late 80s.
15:20Then owner Jay Rathman's parents bought the place in the 90s, and he's still keeping that family spirit alive.
15:26Your whole family works here.
15:27I have my mother.
15:29My daughter-in-law runs the office.
15:31Both my sons.
15:31And my wife works Expo.
15:33What type of barbecue would you call this?
15:35I call it Nevada style.
15:36We're doing brisket, pork butts.
15:38We're doing ribs.
15:38We're doing chicken.
15:39But then we add new things like pastrami, pork style.
15:42The pork strami sandwich was fantastic.
15:44The texture is different.
15:45And it's very soft.
15:47Melt in your mouth.
15:48Put the habanero mustard on there.
15:49Just hit the spot just right.
15:51So now we're going to make our smoked pork strami sandwich.
15:53Pork butt, no bone.
15:54This is going to go in the tumbler for eight hours.
15:56And then we're going to submersion brine.
15:58Take our cure.
15:59Pickling spice, kosher salt, pink salt.
16:01Add this to our water.
16:03We'll leave it in there for four days.
16:04You're doing things here that you don't see in a typical barbecue joint.
16:07I watched a lot of Triple D.
16:08Really good, man.
16:10Black pepper and granulated garlic.
16:12And then it goes right in the smoker.
16:13Two and a quarter for about four hours.
16:15And then it gets steamed.
16:16You can see the steam coming off of this.
16:18Let's pull some slices on it.
16:19Look at all that juice.
16:21It's just coming out.
16:22Ah!
16:22That's my pork strami.
16:23That's our pork strami, Big J.
16:27When the room goes quiet, you know you did it right.
16:30I'm trying to go quiet.
16:31I'm sorry I'm talking.
16:32Mr. Chatty Cathy over here.
16:34I'm excited that you love it.
16:35I don't love it, honestly.
16:37I am devouring it.
16:39Okay, pickled peppers.
16:40ACV and water.
16:41Sugar, pickling spice, salt, red onion.
16:44And once it comes to a boil, we're gonna add it to our peppers.
16:4724 hours in the cooler, ready to go.
16:49What's the game plan with the mustard?
16:51Habanero mustard.
16:52We use a dried habanero, parsley for some color.
16:54Okay.
16:55Water.
16:56I'm excited.
16:57So now we're gonna make our kickin' fries, and we're gonna start by making our pork butt.
17:02What's the method on that?
17:03Straight dry rub.
17:04Sugar, kosher salt, black pepper, paprika, granulated garlic, cumin.
17:08Any resting period?
17:09Straight into the smoker.
17:11195 degrees for 16 hours.
17:13And what is this concoction?
17:14Fresh french fries, cheddar cheese, sour cream, green onions.
17:18The pulled pork we made?
17:19Our house barbecue sauce.
17:21And now we're gonna build our pork strami sandwich.
17:23Pork pastrami.
17:24What's on the bun, chef?
17:25Garlic, butter, it's got a little sherry, a little worcestershire.
17:27Peppers, red onion, toasted bread.
17:29Put our gouda right up the middle.
17:30I'm in the mood for gouda.
17:32Pastrami, peppers and onions, habanero mustard.
17:38That honestly competes with some of the best pastrami I've ever had.
17:42And I'm not kidding you.
17:43It's giving me goosebumps.
17:46This pickled pepper, pickled onion, spicy mustard is the 100% compliment to this.
17:54You look at these fries.
17:55This should steal the show in any given day.
17:57And they're dynamite.
17:58But people that love pastrami are gonna lose their minds.
18:01That's an A-plus, bro.
18:03Pork pastrami sandwich for ya.
18:06It has a spice.
18:07Great texture, great flavor, and the peppers and onions just make it perfect.
18:10Needs no introduction, my beautiful wife Lori and Jen and Nikki.
18:14Ladies, do you know these two?
18:16Yes, we do.
18:17Two of my best friends, that's Arielle and Dustin.
18:20Welcome to what happens behind the scenes at Triple D.
18:23Kicking fries in the window.
18:24Pulled pork on crispy french fries.
18:27It's important to be unique and good.
18:29And that's exactly what this is.
18:30I have your breakfast burrito with grits.
18:33If you can't find something on the menu, you'd like something wrong.
18:36There's something wrong with you.
18:37Chicken fry going down.
18:39I like the chicken fried steak.
18:40What takes it over the top is the gravy.
18:43Not only do we do barbecue, but we do a really good breakfast menu and chicken fried steak.
18:47Walk me through it.
18:48We got our eye around to have some already sliced up.
18:50All purpose flour, white pepper.
18:52Old Bay.
18:53You got it.
18:53Now we're going to make our seasoned breadcrumbs.
18:55All purpose flour, corn flakes, garlic powder.
18:58Onion powder?
18:59Black pepper and kosher salt.
19:00This is the toy I want to play with.
19:03Can you pop it open just so we can admire it?
19:05Ha!
19:06So we do it four times.
19:08Right into the flour.
19:10Egg wash.
19:11Breadcrumbs.
19:11And that's our chicken fried steak.
19:13Love it.
19:13So now we're going to make our buttermilk biscuit.
19:15Flour.
19:16Baking powder.
19:17Salt.
19:17Sugar.
19:18Baking soda.
19:18Cold lard.
19:19The dude likes to party.
19:21Butter.
19:21Buttermilk.
19:22And then we're going to knead it, roll it out, cut out our biscuits.
19:25How long, what temp?
19:26320 degrees, 17 minutes.
19:29Gravy time.
19:29Butter.
19:30Bacon fat.
19:31All purpose flour.
19:32Basically make a roux.
19:33Milk.
19:34Some onions.
19:34Black pepper.
19:35Garlic powder.
19:36Kosher salt.
19:37White pepper.
19:38Ground cooked bacon.
19:39Cooked chopped sausage.
19:40Got it.
19:41Now we're going to plate our chicken fried steak.
19:43Fresh applesauce we make in-house.
19:45Home fries.
19:45In our country gravy.
19:46On the bottom.
19:47Our chicken fried steak.
19:48Biscuit.
19:49Come back with another ladle.
19:54That takes me back to my childhood.
19:56The breading ratio to meat is dynamite.
19:59That tenderizer is all the difference in the world.
20:03The gravy's silky.
20:05You put more lard and butter than I've ever seen anybody put in a biscuit.
20:10That's the right way.
20:13Chicken fried steak.
20:14This is our good buddy Jimmy.
20:15He runs the audio for us on a bunch of our shows.
20:17So what do you guys think?
20:18That's phenomenal.
20:19Even just the biscuit and gravy just by itself is good.
20:21Right?
20:22I've got a three meat combo.
20:24Everything is good.
20:25Don't worry, you have none of that on your face.
20:27I would definitely tell everybody that you don't want to miss out on the opportunity to come here.
20:30This is down home, family.
20:32This is a gift to Reno, man.
20:33Well, I appreciate that.
20:34There's two items down on the menu.
20:36About 78 to go.
20:39So that's it for this trip.
20:41But don't worry, there's plenty more Triple D joints all over the country.
20:45I'll be looking for you next week on Diners Driving to Dives.
20:49If you ever come in and they say we don't have chicken fried steak, it's because that's broken.
20:54Yeah.
20:54No, I would agree.
20:55Or somebody in a red Camaro stole it with a big bronze hog.
20:58I know where it went.
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