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Diners Drive-ins and Dives - Season 54 - Episode 03: Pizza, Pastrami, and Potato Skins
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00:00Hey there, I'm Guy Fieri, and we're rolling out looking for America's greatest diners, drive-ins, and dives.
00:07This trip, it's getting smoky.
00:10That's really beautiful.
00:12Saucy.
00:12This is one unique barbecue sauce.
00:14And soupy.
00:15People call this Jewish penicillin.
00:17I look forward to getting sick just so I can have this.
00:20There's a matzo meat mashup in Austin.
00:23You are without a doubt in the Culinary Council of Flavortown.
00:27Detroit-style Gone Wild in Reno.
00:29Really whacked out flavors.
00:32And a trip up to Canada for some down-home barbecue.
00:35Welcome to the Dirty South, y'all.
00:37Is that what it says?
00:39That's all right here, right now, on Diners, Drive-Its, and Dives.
00:55All right, Hunter and I just cruised into Calgary.
00:58We're here to check out the Stampede, and boy.
01:00Yeah, we are starting.
01:00What do you want to have?
01:01We're in Canada.
01:02I knew you were going to say poutine.
01:03Because it's a rodeo, let's get some barbecue.
01:05Wait, there's good barbecue in Canada?
01:07I hear this place is the bomb barbecue.
01:09All right.
01:10Hunter, this is Jane Bond barbecue.
01:13What was that?
01:13I have no idea.
01:15Welcome to the Dirty South, y'all.
01:18Horseriders brisket dip.
01:20Jane Bond has been the best barbecue in the city.
01:22You get greeted by a cow.
01:25It just kind of sets the tone.
01:27All right, pull big boots in.
01:29It's so good.
01:30It's the answer to those meat cravings.
01:32Which is the same call that lured Jenny Birthright from advertising to the smoke pit.
01:37Now she and her wife, Adrienne Keith, are the dynamic duo behind this barbecue playground.
01:43What a funky, fun joint.
01:45This is great.
01:45We like to call ourselves the Femme Patel Assassins of Barbecue.
01:48It's counter service, so it's very casual.
01:50We do tons of takeout.
01:51Would you say this is Kansas City barbecue, Texas barbecue?
01:55It's a mishmash.
01:55We take inspiration from everywhere that we go.
01:57Brisket barbecue bun.
01:59The Jane Bond brisket sandwich is amazing.
02:03It had coleslaw.
02:04It had onion rings on it.
02:05And it was a big bite.
02:07So what are we making first?
02:08Bitter peach barbecue sauce.
02:10Tomato paste.
02:11Peach concentrate.
02:12Yellow mustard.
02:13Molasses, that's blackstrap.
02:15Brown sugar.
02:16Liquid smoke.
02:17The magic.
02:17Dark brills coffee.
02:18I like the coffee route.
02:19Gives a little bit of texture.
02:20Garlic, of course.
02:21Voila.
02:21Vinegar in there.
02:22There's white vinegar.
02:24Delicious.
02:24Very good.
02:25Enough sweetness.
02:25A hint of peach.
02:26Yeah.
02:27We're going to smoke some brisket.
02:28Texas style on seasoning.
02:29Yeah.
02:30Salt and pepper mix.
02:31Letting it sit.
02:32Overnight.
02:32What kind of wood are we smoking with?
02:33Mesquite.
02:34We use charcoal as well.
02:35How long are we smoking this for?
02:3616 hours, my friend.
02:37We're going to make our creamy sesame coleslaw.
02:39Mayo.
02:40Some diced white onion.
02:41Yellow mustard.
02:42Garlic powder.
02:43Lemon, garlic, pepper.
02:44Paprika.
02:45Chagamulio.
02:45Sugar.
02:46Salt.
02:46Last but not least, the secret ingredient.
02:48Sesame tahini paste.
02:50Blitz.
02:51That tahini makes it silky and creamy.
02:54That is very good.
02:55We're going to toss it with our coleslaw.
02:56This is our 16-hour smoke.
02:58That's juicy.
02:58Good looking smoke ring.
03:00That's really beautiful.
03:01Look at that.
03:02How is it?
03:03Delicious.
03:04Still my little boy.
03:06Always.
03:06The sauce that we made earlier.
03:07Good.
03:08The smoked brisket.
03:09Sesame slaw.
03:10Sick cut onion rings.
03:11Two pickles.
03:12There you go.
03:13That's a brioche bun.
03:13We order it in.
03:16A brioche bun's the perfect bun for it.
03:19Great amount of smoke on the brisket.
03:21Well seasoned.
03:22Cooked properly where you didn't bite into it and pull the entire slice of brisket out.
03:26Slaw doesn't compete.
03:27Onion rings a nice little touch.
03:29Really good.
03:30Looks great, ladies.
03:31I love it.
03:32Their brisket is juicy.
03:33It's delicious.
03:35The bitter peach barbecue sauce really ties it together.
03:37Legit.
03:38So good friends of mine, the Kupex, and this is my buddy Jackson.
03:41What do you think of the chicken?
03:43Really crispy.
03:44A 10 out of 10.
03:46He's running the show, folks.
03:47Brisket bun and some corn.
03:49Enjoy.
03:50It's a cool environment.
03:51There's this kitschiness about it.
03:53Where else can you go where you've got barbecue sauce on tap?
03:56The beef stink with the smoky ribs.
03:57That's my favorite.
03:58The St. Louis ribs?
03:59Going with potato skins.
04:01Potato skins filled with beef.
04:03They're unbelievable.
04:04And there's nothing wrong with the ribs.
04:06Chew right off the bone.
04:07We've got our St. Louis ribs.
04:09Just a nice, easy salt and pepper seasoning.
04:11Let that sit overnight.
04:12And then we're going to stack these guys.
04:13Grass side up so the meat's protected.
04:15So it really can withstand that 16-hour smoke instead of drying out.
04:18Now what is this sauce?
04:20Bee stink Carolina sauce.
04:21So we've got Dijon mustard.
04:23Mialo mustard.
04:23Dijon and yellow.
04:24This is tahini.
04:25Really?
04:25Yeah.
04:26Our honey, adobo pepper in there.
04:28Liquid smoke.
04:29Garlic.
04:30Peach barbecue sauce in it.
04:31Yeah.
04:31Look at that.
04:31That's a great color.
04:33Tastes like a Carolina mustard sauce.
04:35Good.
04:35Awesome.
04:35Ribs are done.
04:36Wow.
04:37So we're going to make our Dirty Self barbecue rub.
04:39It's like when you came through the door, it said, welcome to the Dirty Self, y'all.
04:42Is that what it said?
04:43Dirty Self rub.
04:44Garlic.
04:45Allspice.
04:45Cumin.
04:46Mustard, of course.
04:47Cellerie seed.
04:48Brown sugar.
04:49Pepper.
04:50Paprika.
04:50Cayenne.
04:51Salt.
04:52Chili pepper.
04:53And onion powder.
04:54Very nice.
04:54So this is going to go to the grill now?
04:56Yes, you got it.
04:57So we are ready to make brisket stuffed potato skins.
05:00Fry these before we stuff them?
05:02You got it.
05:02Now working on our smoked jus, our brisket and pork drippings.
05:06We've got a cornstarch slurry, so it is gluten-free.
05:08Gluten-free beef bouillon.
05:10Onion.
05:10Tomato paste.
05:11Cumin.
05:12Paprika.
05:13Brown sugar.
05:14Garlic.
05:14Mexican chili powder.
05:15Okay.
05:15We're going to give this a blitz.
05:17Add it to the pan.
05:18Chop brisket.
05:19Bring it to a boil.
05:20Let it thicken.
05:21And then it's ready for our potato skins.
05:22Jack and Cheddar's cheese.
05:23This is a meal in itself.
05:25It's pretty handsome.
05:26Oh, thanks.
05:26I was talking more about the stuff.
05:28Bitter peach barbecue sauce.
05:30Pop them in the salamander for about six minutes.
05:32St. Louis ribs.
05:35That's not a horse!
05:37Yeah, thank you.
05:38You got to try all the sauces.
05:39Our Carolina sauce, bitter peach, tandoori.
05:42Okay.
05:42And this is a black forest.
05:43And then the brisket, potatoes, kids.
05:45You ready for the ribs?
05:46Nice smoke.
05:47Look at that.
05:48That's a tender rib.
05:49Mm-hmm.
05:49I still don't get hated 16 hours.
05:51And it hasn't rendered down to dry.
05:54Tandoori?
05:55You know what?
05:55That's a good idea.
05:56That's nice.
05:56Mm.
05:57Not as sweet on the black forest as I thought it might be.
06:00Very subtle.
06:01Yeah.
06:01I don't know how you pick to what sauce.
06:03It's kind of like picking your favorite kid.
06:04Obviously.
06:05I mean...
06:05Ryder couldn't be here.
06:06He's at school.
06:07I see how it is.
06:09Well, you can get the beef flavor out of that.
06:11Mm.
06:12You give a lot of meat in that.
06:13Can't go wrong with that at all.
06:14I mean, a dozen of those to go.
06:16That's delicious.
06:17Coming in with some ribs, potato skins.
06:19Ribs are the first thing I go to.
06:21They're absolutely delicious.
06:22The beef sting sauce gives that nice spicy kick to it.
06:24Try this potato skin and tell me what you think.
06:27There's so much flavor.
06:28Delicious.
06:29Coffee, peach, love.
06:30Whenever my family and friends are in town,
06:32I always come there because the food is amazing.
06:34Sister, well done.
06:35It's really neat to see you and Adrian throw this party
06:38and allow you to have your chef creativity.
06:41Hunter, you get those to go.
06:43I'll get this.
06:44How do you want to stack up the sauces?
06:46You know what?
06:46They have a tap out there.
06:47Just find the keg and we'll go.
06:50Up next in Reno, Nevada.
06:52This guy, we might be related.
06:53A pizzeria getting funky.
06:55I'm actually freaked out at this point.
06:57With their Detroit style pie.
06:59I can only imagine what going through the rest of the menu is like.
07:02It's dangerous.
07:03What is this?
07:04That's our floor plan.
07:06Now you can see the charging station for the bird.
07:08You've got to see that where you're going to go over to 22.
07:10Now I want you to end around through nine.
07:12Boy, the things I would be drawing on that board.
07:17So I remember when we started Triple D, you know, if you wanted to get really dynamite chowder,
07:21you'd have to go to New England.
07:22If you wanted barbecue, well, you're going to either Carolina, Kansas City, or down to Texas.
07:27And tacos, only in Southern California.
07:29But now Flavortown is nationwide.
07:32That's right, folks.
07:32So I'm here in Reno, Nevada, and I'm looking for some Detroit style pizza.
07:37And I hear there's a guy that's crushing it.
07:38This is R-Town Pizza.
07:41Four corner Robocop, patio 52.
07:44We decided to come in and try it.
07:46The first bite, my jaw hit the floor.
07:48Eight corner axle in the window to sell.
07:51Before this, I had never had Detroit pizza.
07:53It's crunchy, but it's still chewy and soft.
07:55And I got traditional balls here for you.
07:57Marvin's brought a freshness to the pizza industry.
07:59It's kind of like a magician in the kitchen.
08:01That'd be Marvin Kitty.
08:02Who was running other people's spots until he wanted his own place.
08:06Then he saw this vacant pizza joint.
08:08So the landlord's wanted pizza.
08:09Never thought I'd ever be doing pizza, but here we are.
08:11And nobody else was doing Detroit style.
08:13Square pie, focaccia style dough, cheese to the edge toppings, sauce striped over the top.
08:17It looks dense, but it's not.
08:19The thing I love the most about his pizza is the crust.
08:22This is our focaccia style dough.
08:23Got it.
08:24High gluten flour, semolina, drive active yeast, tap water here.
08:28Five minutes on low, we're going to add a blend of olive oil and canola oil.
08:3110 minute rest.
08:32And for the last 10 minutes, we mix it on high and then kosher salt.
08:36Let it bench proof for about 20 minutes.
08:38This is gorgeous.
08:39Portionate.
08:39Let it ferment between two and four hours.
08:42Stretch it and press it down.
08:43And then it does a second rise.
08:44Two to four hours at room temp.
08:46What do we do now?
08:47Smoky Joe.
08:48I have the Smoky Joe.
08:50It's got the barbecue chicken and peach barbecue sauce.
08:52It is absolutely wonderful.
08:54This is going to be the chicken that we do for the Smoky Joe.
08:57Chicken thighs.
08:58We're going to use our hing oil here.
08:59We make that in-house.
09:00We put this powder in it.
09:01This is fennel root.
09:02It's called hing.
09:03This gives it the onion and garlic flavor without setting off anybody's allium allergy.
09:07You just naturally tweaky smart?
09:10I think I was dropped a lot.
09:11It's my line, by the way.
09:13This guy, we might be related.
09:15Okay, next.
09:16Kosher salt.
09:16Smoked paprika.
09:17Now this is going to go in the steam oven three and a half hours.
09:19All right, let's go.
09:20This is a peach barbecue sauce.
09:21Start with ketchup.
09:22We've already macerated our peaches down.
09:24This is one unique barbecue sauce.
09:26Molasses.
09:26Stone ground mustard.
09:28Apple cider vinegar.
09:29Worcestershire.
09:29Brown sugar.
09:30Extra hot cayenne.
09:32Smoked paprika.
09:33Onion powder.
09:33Garlic powder.
09:34Kosher salt.
09:35Cracked black pepper.
09:36Chopped garlic.
09:37Tabasco.
09:38Liquid smoke.
09:39There had to be a little liquid smoke.
09:40Put it in the oven.
09:41Two hours to reduce.
09:42What do we do now?
09:43This is our yeehaw aioli.
09:45It is our house ranch.
09:46Yeehaw, like giddy up.
09:47Yes.
09:47Start with our mayonnaise and our sour cream.
09:49Kosher salt.
09:50MSG.
09:51White pepper.
09:52Garlic powder.
09:52Onion powder.
09:53Dried chive.
09:54Dried dill.
09:55Garlic.
09:56Worcestershire.
09:57Apple cider vinegar.
09:58Buttermilk.
09:59And a little Tabasco.
10:00And it's better tomorrow.
10:01Always is.
10:01We make it the day ahead.
10:03That's what the dough looks like after it's proofed again.
10:05Let the air out a little bit.
10:07Whole milk mozzarella and Wisconsin brick cheese.
10:09I like how you're taking the cheese to the edge.
10:10Barbecue sauce in the chicken.
10:12Toss it.
10:12Go over the top.
10:13A little bit of bacon on there.
10:14How long does it take a pizza to cook?
10:1620 minutes.
10:16People wait.
10:17Yeah, they do.
10:18It's sizzling.
10:20Get it out.
10:21Cut them into sixes.
10:23Whoa.
10:24Yeah.
10:25Roast corn.
10:25Didn't see that coming at all.
10:27Black beans.
10:28I'm actually freaked out at this point.
10:30Yeehaw aioli.
10:31Pickled red onion.
10:32And then cilantro.
10:33One of our best sellers.
10:34I mean, look at that corner.
10:35And look at that crust on the bottom.
10:40Man, I feel like I'm camping.
10:41This is intense.
10:43I love that wine.
10:44It is crunchy and crackly.
10:48The chicken's super tender.
10:50You have a little tang of the peach.
10:52The Yeehaw sauce is the piece de resistance.
10:56That's no barbecue chicken pizza I've ever had.
10:59Really whacked out flavors.
11:01Delicious pie.
11:01Appreciate that.
11:02Four corner smoky Joe coming.
11:04It's like a fiesta on top of a pizza.
11:06The aioli sauce makes it a little bit zesty.
11:09The cheese skirt, I think, is what makes all the difference in the world.
11:11That little crunchy edge right there.
11:13This is Luca, Gavin, and Anthony.
11:15Good friends of mine.
11:16You guys live here in Reno.
11:17Do you like the corner piece or do you like the middle piece?
11:20Middle corner.
11:21You guys are perfect.
11:22Oh boy in the window.
11:24Head.
11:24Our town pizza is my favorite.
11:26It's just good food and a lot of fun.
11:28The pizza box, by the way, is a piece of work.
11:31If you can't have a good time here, you don't know how to have one.
11:33It's the best in Reno.
11:34And they're constantly winning best of and top whatever.
11:37I have your Greek town.
11:39The Greek town, fantastic.
11:41You have the lamb, the feta.
11:42Everything in one harmonious bite.
11:44What's the next dish?
11:45Our lamb sublaki.
11:46Just normal, everyday pizza toppings.
11:48Cubed lamb shoulder, kosher salt, cumin, smoked paprika, of course, black pepper, and oregano.
11:54Blend that up, put it on our lamb.
11:55And then, of course, the Greek combo of garlic, onions, and lemon juice.
11:59Lemon juice.
12:00Just going to go right to the oven.
12:01450 degrees for between two and three hours.
12:04This is our Greek goddess sauce.
12:05This is interesting.
12:06Cucumber, rice wine vinegar, lemon, kosher salt, garlic, cracked black pepper, oregano, Greek yogurt.
12:15Emulsify.
12:16All of canola oil.
12:18So we got our dough again.
12:20Mozzarella brick blend.
12:21Lamb, Slovakia.
12:22And then kalamata, olive.
12:23Ta-da.
12:24Now I'll go in the oven.
12:2520 minutes.
12:27So I'll go there.
12:29Diced tomato.
12:30Sliced red onion.
12:31This is the goddess.
12:32You and your sauces on pizza, man.
12:34Feta.
12:34Dried oregano.
12:37Kudos to you.
12:39The dough is the star of the show.
12:41The great frico on the edge.
12:43That lamb is capital T tender.
12:46Haven't heard that one in a while.
12:49Just enough kalamata.
12:50A little kiss of the feta.
12:51Raw onions and tomatoes are a must.
12:53But my favorite part is the Greek goddess.
12:56You're doing Detroit Pizza 2.0.
12:59Got a fork on a Greek town.
13:01The lamb was nice and juicy.
13:02Feta was a good change of pace.
13:04The Greek goddess dressing just makes it bright.
13:06Black buffalo pterosaur wing there.
13:07We always recommend this place to everybody.
13:10This is the spot to be.
13:11You should be so proud.
13:12I can only imagine what going through the rest of the menu is like.
13:14It's dangerous.
13:17Coming up, a culinary combo in Austin, Texas.
13:21Smokehouse Jewish deli, emporium of deliciousness.
13:24Putting out perfect pastrami.
13:25Buddy, that's on the menu in Flavortown.
13:27And a comfort food classic.
13:29I don't know if there's a matzo ball soup competition,
13:31but if there is, please go get your trophy.
13:38So I'm about 10 minutes from downtown Austin, Texas,
13:40in the Windsor Park neighborhood,
13:41and I'm looking for some great barbecue.
13:43Now, it's not hard to find in Austin, right?
13:44But I heard about this chef that, I mean, this dude's blowing up.
13:47He got a James Beard nomination for best chef.
13:49He also got a Michelin Bib Guaran recommendation.
13:52And that's all in a smokehouse.
13:53But it's not just a smokehouse.
13:54This guy had to push it even farther.
13:56He wanted to do a Jewish delicatessen in Texas.
13:59Flavortown mashup?
14:00I got to check it out.
14:01This is Mum Foods Smokehouse and Delicatessen.
14:06Ribs and pickle plate in the window.
14:08You come in and bread is baking.
14:10Smokers are always running.
14:12That's how you know it's nice and fresh.
14:13Latkes and brisket here.
14:15It's like a hybrid of a barbecue and a deli restaurant.
14:17The two best things combined.
14:19All from owner Jeffrey Ellis,
14:21who fuses New York City roots with the taste of Texas
14:24to create this one-of-a-kind eatery.
14:26Am I missing something or have I never heard of a Jewish deli smokehouse?
14:31I think you may have never heard of it,
14:33but I think you've experienced it before
14:35because pastrami is Jewish barbecue.
14:37There's been people making it for a millennia.
14:39Here we smoke our pastrami with post oak wood
14:42in the classic Central Texas style.
14:44What are we making today?
14:44Our Rachel sandwich.
14:45I got a Rachel for Bo.
14:47The Rachel is phenomenal.
14:49It has Russian dressing, fresh sourdough rye.
14:51Everything about it is good.
14:53In order to make sourdough bread,
14:55we've got to build up a LaVon.
14:56Okay.
14:57Distilled water here.
14:58We've got our 12-year-old starter, which we call Mum.
15:00High-strength bread flour.
15:01Whole wheat flour.
15:02Let this ferment 16, 20 hours.
15:04And then day two, water goes in.
15:06Our mature LaVon rye flour.
15:08Bread flour right there.
15:09Vitamin C and diastatic malt powder.
15:11This is going to really help fermentation.
15:12Is anybody else completely confused right now?
15:15And finally, salt.
15:17Mix this.
15:17Add a little bit of instant dry yeast.
15:20We do an overnight cold proof.
15:23Slash them.
15:23And we go in the oven.
15:2440 minutes, 350, with 60 seconds of heavy steam at the beginning.
15:29Let it cool.
15:30Slice it up for service.
15:31Let's make some pastrami.
15:32Got water.
15:33Salt, sugar, and curing salt.
15:35That's right.
15:35Where's the brisket coming from?
15:37From Nolan Ryan's farm.
15:38The famous Texas baseball player.
15:40All the meat we use is sourced from Texas.
15:42After we get the brine injected, put it in the walk-in for 7 to 10 days.
15:46And what are we going to dry rub this with?
15:47Black pepper and toasted coriander.
15:50Got our pit nice and warmed up.
15:52We'll go in.
15:52We'll smoke it for 8 to 12 hours at 250 degrees.
15:56These will get wrapped.
15:57We're foil people here.
15:58Got it.
15:59Next up.
16:00Russian dressing, right?
16:01Okay.
16:01Slow down with it, though.
16:02Yep.
16:03Go slow here.
16:03So, mayo, ketchup going in there.
16:05ACV.
16:06Worcestershire.
16:07And then a fermented Fresno hot sauce that we do here.
16:09What else is going on there, Rachel?
16:10Our house mustard, and it goes in our coleslaw dressing.
16:12Distilled white vinegar, some sugar, turmeric, Hungarian paprika, mustard powder, salt.
16:17And then it's got to sit.
16:18Next up, slaw.
16:19Mayo.
16:20ACV.
16:21Black pepper, sugar, and some of our house-made mustard.
16:24Cabbage, carrots, a little sandwich.
16:26Once our pastrami's chilled, we're going to slice it up.
16:29Gorgeous.
16:29As a barbecue restaurant, of course, we have lots of beef fat.
16:32We render it down into this beef tallow right here.
16:35Coats the bread up.
16:36Pastrami's going to go down as well.
16:38Dome it up with our water here.
16:39And what's the cheese on this?
16:40We do a Swiss.
16:41Rye coming off right now.
16:43That's right on.
16:44And then some of our lovely Russian.
16:45Are you ride-handed?
16:46You got a son named...
16:48Rider.
16:49Oh, yeah.
16:49Bam!
16:50Lovely pastrami.
16:51Top it off with slaw.
16:53That's all she wrote.
16:56That's right on.
16:57Bread's sturdy.
16:59Crust is phenomenal.
17:02Little bit of slaw, little bit of the Russian dressing.
17:05Definitely taste the smoke.
17:06Definitely taste the brisket.
17:07And making the beef tallow and cooking that on the bread, you can taste it.
17:13Buddy, that's on the menu in Flavortown.
17:15Outstanding.
17:16Rachel, the meat is amazing.
17:19The seasoning is spot on.
17:20It's fantastic.
17:21So when you come to Austin, Texas, you have to look up your family.
17:25And this is my Waterloo family.
17:26Now we know the best barbecue in Austin right here.
17:29Bread going down right now.
17:30You've had a nomination from James Beard House.
17:33For Best Chef Texas 2024.
17:34That's not the only thing.
17:36Michelin Bib Bormon recommended.
17:38Huge.
17:39Potsdam sandwich.
17:40If I had to compare my New York diner to Mom's, Mom's all day.
17:45All right.
17:45I'm getting the feeling.
17:46We are in the Texas Smokehouse Jewish Jelly.
17:49Yes, sir.
17:49So let's go for the home run.
17:51I want some matzo ball soup.
17:52Matzo ball up for table 19.
17:54The matzo ball soup here knocks New York out of the water.
17:57See you in a bit.
18:04Welcome back.
18:05Hanging out with Chef Jeff here at Mom's Smokehouse Jewish Deli Emporium of Deliciousness.
18:10That works.
18:10Half pound brisket with latke, please.
18:12This place is a rare find.
18:14It brings together the best of Texas barbecue and that deli feel.
18:18Matzo ball soup in the window, bar 12.
18:20The matzo ball soup is fantastic.
18:22With the vegetables.
18:23And the matzo balls melt in the mouth.
18:25It's like my grandma's dumplings.
18:27We're departing the traditional matzo ball with a little bit of smoke added to it.
18:31Oh, yeah.
18:32Texas raised chickens, salt and pepper.
18:34Smoke these.
18:34How long?
18:35About three hours.
18:36Pull the meat.
18:37We're going to make our chicken stock.
18:39Smoked chicken bones.
18:41Some raw chicken.
18:42Veggie scraps.
18:43Carrots.
18:43A couple gallons of water.
18:44This goes 12 hours.
18:46That fat rises to the top.
18:47We scrape it off.
18:48Goes in the matzo balls.
18:49After our stock is strained, we're going to go ahead and season it up.
18:51Turn it into our soup.
18:52Our vegetables go in.
18:54Carrot.
18:54Celery.
18:55Little chicken base.
18:55A little bit of chicken base.
18:56Fish sauce.
18:57Lemon juice.
18:57Salt.
18:58MSG.
18:59Wow, that's working matzo ball.
19:00Our eggs.
19:01Seltzer.
19:02Your schmaltz.
19:03From the stock we already strained.
19:04Salt and baking powder.
19:06Matzo meal.
19:06This takes a little while for the matzo meal to span.
19:10We cook them in salted water for about 25 minutes until they float to the surface.
19:14Now we just got to plate it up.
19:16People call this Jewish penicillin.
19:17This should cure anything that ails you.
19:19Sick it goes in.
19:20Dill on top.
19:21That's all she wrote.
19:24There's a loud noise in the kitchen.
19:26That matzo ball will fall apart.
19:28That is one of the most tender matzo balls I've ever had in my life.
19:34It's a cloud.
19:35I look forward to getting sick just so I can have this.
19:39Veggies are nice and tender but not mushy.
19:42I don't know if there's a matzo ball soup competition, but if there is, please go get your trophy.
19:46Got a matzo ball soup going in the window here.
19:49One to ten, what level is this matzo ball soup?
19:51One hundred.
19:52The chicken that he puts in here.
19:54He smokes the chicken.
19:55I mean, I think he's probably breaking some big cultural rule, but, you know.
19:58He's phenomenal.
19:59Yeah, I don't know too many barbecue joints that I've been to where you can get latkes and brisket.
20:04Actually, I came because it's a coffee shop.
20:07Let's put a hole in the coffee, eat, and then we'll get the coffee.
20:11Slawing it, selling it here, guys.
20:13You can smell how much love is put into the food.
20:16It's amazing.
20:17We've got a whole OG in the window for table six.
20:20It has been an honor.
20:22You are without a doubt in the culinary council of Flavortown.
20:26It's been an honor to have you here.
20:27I want to hang out and eat the entire menu for the rest of my life.
20:31Let's do it.
20:32Can I rent a spot?
20:33You know, the cubicle of Flavortown.
20:34People can just walk by and, like, look at him in the cave.
20:36Like, there's Guy.
20:37Yeah, it's feeding time.
20:38This guy's ridiculous.
20:41Was that a road trip or what?
20:43But don't worry, there's plenty more joints all over this great country.
20:47I'll be looking for you next time on Triple D.
20:50That's all right here.
20:51Right now.
20:52Right now.
20:53On diners.
20:54On diners.
20:56Drive-ins.
20:57Drive-ins.
20:58And dives.
20:59And dives.
21:00Knuckles.
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