So I'm here in Delray Beach, Florida to check
out a restaurant that's got an awesome story. So this chef, she gets inspired and she
learns to cook from her mom at a young age. And she goes to culinary school, does quite
well herself, and finally decides to open a restaurant here in Delray Beach. And what better way for a daughter to pay
homage to the woman that inspired her to cook, than to name a restaurant after her? This is Rosa's daughter. Let's go. Calabrian chili. This food is phenomenal. Go ahead and. Plate. The experience of Rosa's daughter
happens the second you walk in the door. You just smell the garlic. You smell the fresh bread. When people are asking where to go for great
food, I send them here. I've been following Chef Susan for a while. And Suzanne Puratos fan base runs deep, just
like her mother's did. You taught her to cook. Many years ago. Then she she won't be on me. I mean, are we really mixing and making ice
cream gelato right here? Yeah.
Fresh pasta and sauces. Short rib pappardelle. The short ribs are off the hook. The fresh pasta is so delicious. So we're going to make pappardelle. One part high protein, one part semolina. Got it. Start mixing it. Egg yolks and water. Go for six minutes. Start extruding. Beautiful. That's a portion. That's a portion. That's a portion. Okay. Now we're going to season our short rib
sea salt fresh. Cracked black pepper. So these are going in the oven 45 minutes
till they're seared. Ribs are down. Sweat the veg. Oil garlic mirepoix black peppercorns okay
Bailey sherry vinegar port. Just a touch of red wine. Amber honey. Honey. Is that a mom thing or a school thing. Oh a little bit of mom a little bit of school
house made chicken stock, a little bit of tomato paste in there. This goes over the top of the short ribs
covered into the comedy for 18 hours, 18 brief hours. What else do we have to work
on? Oh, we'll make the truffle paste. Spanish truffles beautiful. And you're going to do what to this period? I've never seen that many truffles go under
the knife. Sea salt, Tuscan olive oil. Cheese making paste. But it will preserve because of the salt. That's dangerous right there we build the. Dish. Olive oil, shallots. Shall we? Broth. Short rib. Chunky. Fatty. Are you okay with fat? Absolutely. Truffle paste. Salt. Pepper. Parmesan. Bechamel. What's in this? Parmesan. Bechamel. Shallots brandy and white pepper cream. Thicken with a slurry. Add salt parmesan. Sounds great. Fresh peas fresh pasta. Cook it a little bit more in the sauce. Tighten the sauce up a little bit of parsley. Here we go. It's such a petite portion. Grana padano and pea tendrils. That's one of the last meals you want to eat. Short ribs. Delicious. But you know what the real sin of this is? Parmesan, bechamel and the truffle paste
intersecting the richness of the meat, and a pasta that is light but sturdy enough to
carry it all. The only thing that makes that better come
with a free pillow and a napping area. Oh, my pillow is here. Bye bye. Thank you. So I'm here in
Baltimore, Maryland, about two miles from downtown in the Hampden neighborhood. Now we're right in the center of all the
universities. Now, I hear that they've got a place where
you sit at the counter as the chefs cook. The dude that owns it is from Italy, and the
place is legit. This is grano pasta bar. Vanilla vodka. People come here for the pasta because it is
homemade. We get to watch people cook before our eyes. A beautiful lady, once. You find out it's here, then it's hard to go
anywhere else. But blink and you might miss it at only
400ft². This joint's been making room for just one
thing since Naples born chef Gino Troya opened in oh eight. This is an Italian pasta restaurant. Pasta is the foundation of pizza. The homemade pasta. You can tell it's fresh. It has just been made. It's a pasta tender. Dr.. Mina. Positano. The clam dish is delicious. It has a. Lovely light sauce. Just a touch of wine. Mm. Delicious. There's a lot of flavor. Simple ingredients. Simple way. I love the spinach included in
there. The clams aren't overcooked. I think out of everything, the tomatoes are
what? Add the diversity to the very important. Coming from Naples, you're going to do a dish
like this. You better deliver. And you sure delivered. Man, that is awesome. Fantastic. Just the right amount of herbs in the sauce. Gino is very particular about making sure
that he gets whatever is fresh that day. You guys are from this area? Yes. Lots of Italian joints. How many of these kind of places? You can sit here and watch everybody cook? Not a whole lot. Everything just comes together in an
atmosphere that's pleasant. Ravioli, fungi. Ravioli with a cream sauce. And wild mushrooms and sprinkles of truffles
on top. Are you going to put a little truffle on top
of it? It's okay. Have a heavy hand. Bon appétit. It's rich, it's light, it's earthy. That's outrageous. I mean, you handmake
everything. The pasta, the filling. Delicious dish. Thank you. Outrageous. It just almost melts in your mouth. When you taste it. The mushrooms and the natural flavors come
through. This is my aunt Patty and my uncle Ray. So break it down for me. I've never had anything so good in my life. It's so delicious. It's really tender. Very flavorful. A place. Like this. Good food. What more could you ask for? It's the bomb. See? And you wondered where I came up with
all the lingo. The best restaurant in town. Old school. Real deal. This is the kind of place that everybody
wishes they had in their town. What a great job. Thank you. Thank you. Gino. So a triple D. I've been there, I've done that. I've met them, I've heard their story, and
I've tasted just about every type of menu that there is. Well, I'm here in
Albuquerque, New Mexico, and that might get broken today. This is a story about an
immigrant family like I've never heard before. They're doing a menu that I've well,
I don't think I've quite seen before. This one's unique. This is a bakery, Vietnamese deli and tofu
house. One shrimp and pork sausage, banh mi, and
Albuquerque. I was not expecting to find such a great
hidden gem of this Vietnamese restaurant. I'm a fun. Guy. I was. Born and raised. In Vietnam. So this food is home to me. It's home cooking that owner win win
inherited when her Vietnamese born parents made the journey to America. You were leaving Vietnam. Your wife's pregnant. I was the one that was born on the boat. Ho ho ho ho ho. So on the birth certificate and my
citizenship, it says country of birth is international waters. Seriously? Yes. Would we call this a
Vietnamese restaurant? Absolutely. This is a Vietnamese like, casual
fast food. But the flavor is authentic. If you really want to make the bomb. Tofu, this is the process. Yes, we have soy beans. And then I'm going to grind it through the
grinder. Which looks like it's a water fountain in
elementary. School. Turn on. The water. Milk comes out on this bucket. Cook it in my dad's amazing steamer that he
converted from a water boiler to a steam generator. We're steaming milk like we're a gigantic
coffee shop. Skim off. The foam. Eat foam home. Now I'm going to develop it. We use vinegar and water. It's like making cheese. So we're going to go ahead and strain. Use some cheesecloth that I soaked in a
little bit of vinegar and water. And I'm going to scoop in the curtain I
heard. What you're saying. Fold this. Now we're going to press it. I'm so impressed. There we go. Gorgeous. Like a big birthday cake. Cut it up and fry. We're going to add some oil, some white
onion tofu, housemade Korean barbecue sauce. Just glaze that sauce on there a little bit. Now we're going to make the tofu noodle bowl
rice noodle, lettuce cucumber, pickled carrots and daikon. Gorgeous bean sprout. Cilantro mint for my mom's garden, put on
the plate scallion oil. Roasted peanuts, soy vinegar. I've been eating tofu since I was a kid, but
this is tender, creamy, sweet, but light. That's the top best three tofus I've ever
had in my life. And this dish that is perfectly made,
perfectly balanced, gorgeous. I would come back minimum once a week, if
not twice a week, just to get that dish. Thank you. Are you tofu noodle? Oh my God, it's so, so
good. This tofu is amazing. The consistency on the inside is like a
custard. And then it has the little bit of crisp on
the outside. Combined with all these pickled cucumber and
carrots and daikon. And then there's this sauce that is just the
right amount of salty and sweet, with a little bit of spicy to it. It really just knocks it out of the park. Shrimp and. Pork sausage. Spring roll. Ready. This is really amazing. There's so many corners that they could cut,
but they really stick to their guns and make authentic food. Absolutely. You really feel like you're getting the best
of Vietnamese cuisine. So I'm here in the town of Collodi, partway
between Florence and Pisa. This is the birthplace of Pinocchio, but
it's also the birthplace of the idea of having a diners, Drive-Ins and dives tour
through Italy. Oh, the food here is fantastic. The owner, he is one of a kind. And the experience unforgettable. This is Mangiafuoco. Pizza salads from sooner. The food is very good. It's more authentic. I think it's authentic. That's what hooked me two years ago when I
was traveling through Italy. Matt Nagin and I shot the show Bill Grill in
Sonoma, California. He introduces me to these two. They say, one night, let's go to dinner. We're going to take you to this place called
Mangiafuoco. And out comes the man. That would be crazy man Massimo Iacopini,
who opened this joint with his wife Sonia Pascucci in zero five. Massimo is a character Laviola. I like people, I like my life. The food at Mangiafuoco. How do you describe it? Natural food. Natural food. Country food. Yeah. Yeah. Yeah. Country food. Everything is fresh. This is important. Spaghetti with the capers and fresh cherry
tomatoes. Fantastic, I love it. You can taste
everything of Italy in one dish. The spaghetti mangiafuoco. Okay. Let's go. All your de-lever. Okay. Extra virgin olive oil. Okay. The garlic. Capital capers. Anchovy. Your recipe, chef is Sonia Testa. This is the test kitchen. Beautiful tomatoes. I mean, that's one of the things getting
tomatoes in Italy is just a totally different thing. Even with auto. Peperoncino. Peperoncino basilico. Hello. Spaghetti. We'll finish the pasta in the
sauce. With that. It's very al dente. Now you kiss me. No, no, no. It's light. It's got a little bit of spice to
it. The tomatoes bring it out. I really think the kicker for the whole
thing is a little bit of anchovy. Very simple, but very wonderful. Thank you. All right. I know we. Got lemon, I love Joshua, I love Joshua. Choo choo choo choo choo choo choo choo Choo
choo. Bravo! Okay. Vediamo. Olio. Chipola. Pomodoro de Capito. Oliva. Paparoni. Latina. Now we call this a red bell pepper. Passata. Garfagnana. So the potatoes from Tuscany, darling. See? Don't kill me, please. Oh, where's the lamb from? Shoddy. Shoddy. Oh, okay. Sally. Little pip. Pip pip. Okay, tell me that doesn't look amazing. Vino bianco. Okay, we're going to add some
of the white wine. Okay, now to the oven. Hey hey hey hey. Perfect. Venti minuto. Dante. Nuti. Hey, hey! Oh, fantastic. You want to? Simple. Complete. Outrageous. The lamb has got a great, deep,
rich flavor. But it's tender as can be. Real deal. Authentic rustic Italian food in the village
of Pinocchio. I'm here on Northeast Broadway in Portland,
Oregon, just a. Few minutes from downtown. Now, this is a pretty busy street. As a matter of fact, my fraternity brother
Pete, that lives here says he's been up and down the street a million times and never
stopped to check this joint out. That's too bad, because I hear that they are
doing the real deal. Off the hook. Noodles, this is Frank's
noodle house. Even better than anything I've. Tasted in Asia. This authentic and fresh. When I'm in the neighbourhood, I always stop
by. You know, it's fresh every day. They do it by hand. Chicken noodle ready? The chicken noodle dish is wonderful. Today we cook ramen noodle with chicken. Are we going. To make the noodle? Yeah. That's what I'm looking for. All purpose flour. Yeah. This one. Get out. How long do you need this for? 1.5 hours by hand. We could open up a gym. Just keeps taking it, folding it over, just
creating all that gluten. So it's going to give it the elasticity and
the chew, the texture to this noodle. Who gets the punishment of making the noodle
every day? That guy's got a gun. How long do. We let this rest? Ten minutes. We need her again. The rest ten minutes later. Okay. Eat it again. Let's rest it. Sure. Goodbye. Okay. Good night. And this is true. Yeah. Okay. Olive oil. And after resting for an hour. It's ready to cut. It's that big. It's like spaghetti gone
wild. Okay. This. Okay. Photo. Photo again. Okay. Oh, that one's terrible, Frank. Now we're going to make the chicken for the
chicken noodle. Yeah. Okay. It's the. Breast. Yeah. Chicken breast. A little bit frozen. Nice and thin. I like that. Cornstarch. Egg white. The salt. A little bit of dashi. Yeah. Then you mix up. And how long does this
marinate for? An hour. Like a rocket ship and Flavortown,
baby. A little bit of oil. Chicken. Bye bye oil. And we use a soybean oil. A little bit of garlic, cabbage, pepper. Salary. Green bell pepper. Onions. Green onions. Put the chicken in it. Chinese pepper. Red chili powder. Soy sauce. That hot and fast, baby. Oh. It's a terrible. Job, Frank. This is bad. I better get this all away from you. This is it, you guys. You just taste a nice fresh vegetables and
these handmade noodles and the simply marinated chicken. Yeah. Light veggies are still crunchy. Is that right? Delicious. Yeah. I'm here in Maui, just up the street from the
Andaz Hotel. It's a husband and wife team. She does the baking. He scratch makes everything. And I'm telling you, everyone talks about
it. This is Matteo's osteria. I got gnocchi. His food is so authentic. It's like walking into a little piece of
Italy. Cheese meatball. You feel like your mom, who wants you to have
the best, is cooking for you. Italian food is just so amazing. We all love it. So there is a good combination of modern and
traditional Italian cooking. Lasagna coming up. When I tasted his lasagna, I was like, my
grandma's in the room again. It's just creamy and delicious. I can assume. We're starting off with the Bolognese. Okay. The Bolognese. We start with the oil, Italian sausage,
mirepoix to give. That natural sweetness. This is local ground beef, grass fed. This kind of things is a morning job for me. I can add the mortadella next. Let me see. That's not mortadella. Look at that. Just make sure it's mortadella. It really is mortadella. Boy. That's good. Is there more and more to. Deglaze with the Sangiovese wine? That's not real. Sangiovese nuts, bay leaves, Rosemary, tomato
sauce. I import canned tomatoes from Italy. The veal demi. If you could see, guys, the viscosity of
this. And that comes from when you make your own
Demi. How long is this going to simmer. At least is three hours. Now we're going to go in the back. We're going.
To get into making the pasta. First the flour I mix it with salt and then
add the eggs. Got it. I'll let it work 15 minutes and I
need to wrap it and let it rest for an hour. The flour and semolina mix. Folding it in thirds when you're folding it
in half to continue to build the layers. So this is ready. Nice. He's taking the measurement of the half pan. You go. Hey, let's go take a watch. They just leave us. It did blanch the pasta. I use bechamel sauce on the bottom. Give a nice moist pasta sheet. More béchamel. The Bolognese that we made. Parmigiano Reggiano, mozzarella cheese. And it just keeps going. Five layers. Of love. Five layers of love. For bake this for how long? 15. 20 minutes. I flip on a cutting board, cool it, portion
it. Bechamel. When it's time for service, you bake it in
the terracotta. Ten minutes with the foil on. Okay, another 5 to 10 minutes without the
foil because I like that nice crusty cheesy. Don't touch it, it's very hot. Lastly, parmesan cheese. And that's all she wrote. You're going to share it. No, no. We speak the same language. Young grasshoppers. I want you to learn the
discipline of how to enjoy one bite at a time. See, I like how you got that nice and
crispy on top. Just watch guys. Is delicious. This doesn't hurt us at all. This is rustic. Super balanced. You really get the Bolognese. There's not heavy. There's bright. Really clean flavors. We should have popped a couple in for the
boys. My mouth's just so I. Got a full tray for them. Your lasagna. The toasted, melted cheese really gives it a
nice little crunch. It's good stuff. I think I'll be able to actually finish the
entire dish. And that's not common with lasagna, but this
is like a pound it out. I'm here at a cool little town called
Geyserville in the Northern California wine country. That brings us here to catalyze. Let's go get the food ready. We're Nick. Catelli. What do we got? Zeke and his sister,
Domenica. Spaghetti sauce. I've come home. Ravioli. Coming up with the butter. Garlic sauce. It's delicious. It's thin. It's cooked. To perfection. All made. By hand. Every day. Seriously. Just like grandma Catelli. We are making the wrap. Filling the pork. Bun. So you cut the strips. Before it goes into the grinder. I want that as a ringtone. So next what we're going to do. Is we're going to make the slurry that. Seasons the pork with Chardonnay. Whole black peppercorns, fennel. Seed principle items and sausage. Yes, red. Pepper flakes, fresh thyme, ton load of
garlic, fresh ground nutmeg and salt. We don't have a lid for our blender anymore. It's true. Catelli style. Yeah. Okay. She's ready to roll. That goes in here. Then we just squish it and this is going in
the fridge for. Two days to. Really let those flavors come out. Absolutely. What in the world are we into now? We're going to roast up the meat big. Beef chunks, chicken. Skin on. And then here's our housemade sausage. If you can grab the olive oil. Got it. And give me a good douse and drizzle
on here and salt and pepper. And we're going to roast this going at 450. For how long. 30 to 40 minutes. We have to mix all our veg okay. Onion celery garlic extra virgin olive oil
Swiss chard. Look at. This. Such great texture. Great flavor. Salt pepper. Yep. And then that's going to go in into the oven
for about 40 minutes. All right. You're going to dump the meat
and. The juices. Into there. Smells awesome. So the bread gets mixed in. Let's get all the veg in there. Now we're going to put the pecorino and
parmesan thyme basil Italian parsley. Yes. This smells so good. Rosemary salt some pepper sage and then eggs. Then we're going to go back to the grinder. Yes. Now I can't hold this and be over there
eating any of that at the same time. That's part of the plan. Look at that. And you can taste it. At this point. You put that in a flip flop. That would taste good. All right. We're making the dough for the
ravioli. Put the eggs in. And then we're going to pour the doppio zero
flour super fine flour. So mix it up pull it out, knead it a little
bit more. Let it rest. Yes. And we're going to cut off a piece. Roll it out. How many times it's going to go through 11. You got 27 hours in a day here. So this is going to be round one. Crank it down and just keep going okay. We're going down to one. And this is when
we're going to read the newspaper. Can you read it. That's nuts. So the meat filling. It's just like therapy I feel good about me. Okay. We're moisturizing. Lay this on top, press down and we're going
to make our little square. So then you can make it pretty. Then we're going to quick freeze them. And please after that can we eat. Yes. Let's boil the ribs. When they float to the top we're going to
pull them out. What fantasticness are you tossing that in? Butter, garlic, salt, parsley and a pinch of
parmesan cheese. Manja. Wow. So tender, delicate and so rich. Small, dainty. Handmade. Perfection is what this is. This is one of the best raviolis I've ever
had. We have cartelli's meat raviolis. Pasta is done. Perfect. It's wonderful. Thin, and you can taste the meat. Italy's ravioli. Butter, garlic. They're doing a great job. So I'm here in downtown Hilo, Hawaii to check
out a restaurant. The mainstay. Of our.
Town. It's got a classic historic look. And there's also an amazing restaurant. This is Cafe Pesto. I started Cafe. Pesto on the South Kohala coast. Okay. Back in 88, this building was
condemned, and my friend said he'd remodel it if I would move the restaurant here. If I feel like eating spaghetti or
bolognese. This is where I come. Berkshire pork and beef bolognese table. Six kilos are really wet and rainy town, so
it's nice to come into this cozy atmosphere and have a warm pasta. Right now we're going to work on our Italian
sausage. It's going to go on our Bolognese pasta. This is that Berkshire grass fed pork. We got our dried onions, minced garlic
fennel. It's a little salt and pepper. All right. Into the wood fired oven with the
chiavi wood. It's about 40 minutes in there. What are we going to work on while this is
cooking? House marinara sauce, blended oil, diced
onions, celery, grated carrot, a little mirepoix. Going in minced garlic. Fennel. Paprika, oregano, pepper, salt, dash of
sugar. What's that? Sweats. We got our white wine
here to deglaze. Gotcha. We got our six and one tomato. Some fresh blended tomatoes. You've already blanched these and peeled
them. House veggie stock. So you got to blend this. Yep. Strawberry smoothie. We're going to let this simmer for a half an
hour. Next we're going to make our basil pesto. I like the way this sounds. My prep girl through this basil garlic
parmesan and Romano cheese. Salt and pepper of course. Olive oil. That's all. She wrote. That's all she wrote, my friend. Good basil flavor. Our final step is to put this dish together. We got our ground beef a little salt and
pepper. We're going to break it up. Italian sausage, a little touch of flour. Shallots and garlic. Red wine. Some of our demi in there. We got our house marinara that's going to
simmer for about five minutes okay. Toss some linguine pasta with our basil
pesto. Lay this over the top. Fresh basil tomato. Goat cheese. Parmesan cheese. It's a very simple dish, but the key to it is
you've got two really distinct flavors. The meat sauce sits on the outside of it, so
you can grab the meat sauce when you want it. Nice big rustic sauce. And I do really like the pork, and I like
the fennel and the pork. And then you get this. Herbaceous pesto. I think one of my favorite things about the
dish is the goat parmesan and the basil from your prep girl. That's got to be a favorite. Nicely done. Pork and beef bolognese. The meat tasted very clean. Just a flavor. It's like. Wow. It's the perfect dish. I've said it once and I'll say it again. You've got to slow down and take a look
around. I'm here in Juneau, Alaska, and every other
day thousands of people get off those cruise ships and they walk right by this funky
little joint where the chef who's worked through the ranks and studied a little bit
in Italy, has opened up a joint where he's scratch making, hand making, just about
everything on the menu. It's Alaskan food with an Italian influence. This is in Bocca al lupo. Thunderdome for B4. If you want really amazing Italian food like
this is the place to go. Homemade pasta, homemade pizza dough. Going in with two sausages. You can tell his style of cooking is not from
here. Yeah, it's actually a little something Bo
Schembechler brought back from his culinary training in Italy. What does the name mean? It means end of the wolves mouth. It means good. Luck. I'm learning Italian. So you do woodfired pizza. What else? Fresh pasta. Our own charcuterie. Again. In the summertime, we're kind of more
seafood focused. King crab pappardelle, 25. King crab pappardelle. It's hard to stop eating, that's for sure. Chunks a big, meaty, juicy Alaskan wild
caught king crab. And the pasta is perfectly al dente. Every time you have it. It's heaven on earth. What are we going to make? King crab pappardelle. Let's get into it. We got to make pappardelle noodles. Low gluten flour, egg yolks, olive oil, sea
salt. You making all the pasta in house? We make all the. Pasta in house. We always have a gnocchi. The Janaki. I love ganashi. Ganashi ganashi. I got to knead it till it's smooth. Let it rest. Roll with the sheeter. Sprinkle semolina on. Cut it by hand. Yep. All right. What are we gonna do about. We got to basically make, like, a seafood
bisque. And that's our pasta sauce. Okay. Got clove, green peppercorns, bay
leaf. We got to grind that all up. Combine it with sweet paprika ginger,
cinnamon, sweet Calabrian chili powder star anise allspice, cardamom, cardamom mustard
is our spice. Something got my tongue. Is that from the
green peppercorn? That or the. Cinnamon? Okay. What are we doing next? Olive oil. Break down our king crab legs and
we got our crab shells here. Garlic. Got it. Carrots, onions, leeks, fennel, celery and
ginger. And then time to cook all that down. We add in tomato paste copious amounts. White wine. Glaze it. Lemon juice fish sauce seasoning. Good amount of that. Cover it with crushed
ice. You got to explain this ice game to me. It just allows that broth to like, build up
real slowly and gently. And then by the time it's all melted, it's
going to simmer for maybe 30 minutes. So we get a ton of flavor. I've never seen it. Oh, there you go. Come to Alaska. We do things cold. I yeah, he was waiting to say that. I wasn't. He was waiting to say the entire time. So after this simmers we're going to blend it
and then strain it. We got our pappardelle noodles throwing our
bisque base. Beautiful noodles. Throw in some crab. You're generous. Lemon crumb. Fresh. Gorgeous. Finish it off with this sorrel that our
buddies are growing. Delicious. The bisque is really nice and
light and refreshing. The crab is not tough. The pasta is the heart of the dish and is
super tender. And the key is the creme fraiche. Two of my favorite things. Crab bisque and a
pasta dish. Outstanding, outstanding. So let's say that your two hours east of Los
Angeles and an hour north of San Diego, and four hours southwest of Las Vegas, where
does that have you? Right in the middle of the wine country of
Temecula. And you're saying to yourself, I need a
place to eat. Well, you got to check this out. This is hobo's barbecue. That is so good. This place is just
outstanding. It's the best barbecue. I've had in Southern California. All right, let's pull this. Everyone's going to tell you that al is. A great guy. I mean, he would give anybody the shirt off
his back, literally. Alberta had mad success with the t shirt
business, and then his late wife, Holly convinced him to open up a restaurant. She loved the barbecue so much, she wanted to
do a barbecue restaurant, and that was it. Holly Love grills barbecue. Triple D joint and you know, gorilla, you
know, the great Benny Lynn. All because of you. I've known al for quite a while. You're a great fan of food. You tasted barbecue from all over the
country, and this is what you put together? Hobos. It's a lot different than your average
barbecue place. What are we going to make? This is. Going to be our house. Rub. All right, let's get into it. So we're going to have raw sugar, brown. Sugar. Kosher salt, paprika black pepper turmeric
for color. Cocoa powder, garlic cinnamon. It's a lot of cinnamon out. Crazy like that. Espresso. Cumin. Now what are we going to use this on? Our brisket sandwiches. Our big guy a
lumberjack a lumberjack sandwich is delicious. It's got the brisket on it. It's got the potato salad. It's a hearty sandwich. That's a big brisket. It's certified Angus beef. And that's pretty high end barbecue, buddy. He's got great fat, got great flavor. So we're going to drive up this. Yeah. All right. So we're going to go to the
Old Hickory Smoker. We'll do 12 hours at 200 degrees okay. And then we crank it up to 275 for another
four hours. All right. So what are we making now. Bagel. Potato salad dressing okay. Mayo Apple cider vinegar. Black pepper. There we go. Onion powder okay. Celery salt. This is parsley. Excellent. Garlic powder salt. Mustard. It's a nice fortified mayo. Cooked potatoes boiled red bell pepper
jalapenos jalapenos Deseeded and Devane. So not spicy. Cilantro roasted garlic. Nice call there. Kosher salt fresh black pepper. And then we finish it off with our house
dressing. All right. Nice looking brisket. Nice bark. Look at this fat right here. That right
there is where all that flavor is. That is really good. We're going to use thin slices. A little bit easier to eat in a sandwich. So the potato salad brisket. The housemade pickles a little potato salad
dressing and sriracha a little kick. That's it. Did you just eat off my plate, al? A little bit. Oh my goodness. Are we going to have a talk? I don't need a napkin. Oh. Thanks, Ham. I get so much richness and good
smoke from the brisket itself. I get a little bit of that spicy acid from
the sriracha, and then I get to taste that pickle. And the contrast between the hot
meat and the cold potato salad on the crispy bun. All plays together really well. That's a light out sandwich. I mean, really
like a dynamite legit sandwich. Thank you. Hold on. Chef. The meat by itself is incredible. It's just really tender. I really like the potato salad. I get a whole bunch of flavor profiles while
you're eating. Sitting here with a UFC. Great. This is Dan Henderson and his
daughter Danny. I've known al for a long time. I love the sandwiches and the pulled pork is
awesome here too. Which is just one of the meats going into the
lasagna. Wait a second. Lasagna at a barbecue joint? I've never had lasagna like this before in my
life. It's like a meat pie. It's like the perfect
combination of Italian lasagna and barbecue. So we're brining chicken for what? Barbecue? Lasagna. Oh, we just did great. And now you're going to make me lasagna. Everyone seems to love it. It's very good. We'll see. Hot water. So the sugar kind of melted down a little
bit. Salt fresh garlic okay. Red chili flake some time. Cool the water down before the chicken goes
in so it doesn't start to cook the chicken. How long are you gonna let this brine? 24 hours. Bring it out. Dry rub it into the smoker. And how long is it going to go in the
smoker? About four hours. What?
Temp to 25. Shred it. And now we're going to make
barbecue lasagna. Yes we are. Oh, that's going to be good. Put a little sauce on the bottom to keep it
from sticking. We got noodles that have been cooked off. And we'll start building our layers. Do pulled pork first. You think that's enough pork? I was kidding, yes. One more sauce. Okay, so we're going to glue it all together
with some cheese. Another layer. There you go. A little sauce on it. Second layer is going
to be the pulled chicken. Has all my favorite food groups in it. Top layer spicy Cajun sausage. That's been cooked and rendered down. Meal like this looks like you're going to be
feeding UFC fighters. We decorate it every one of these initials. A couple hearts. We wrap it. It's going to go. In the oven for an hour. I can't wait to see
this. Here we go. I'll give you a normal sized piece. You got a ton. Of protein, good amount of cheese and a lot
of noodle. Oh, buddy, I'm going to say it's exactly
what you want when you want some pasta. You want some barbecue? Because that right there shouldn't work for
a lot of reasons. Because of how big it is and how much flavor
there is. But it is really good. You've got enough
meat in there, but not too much. Just done in balance. That is true indulgence, dude. Well done. It's richer and heartier and just has a
really good flavor. I didn't know what to. Expect eating barbecued lasagna. But it's phenomenal. It's really good. You want the. Best barbecue in town, you go to Hoboken. Absolutely. Enjoy, you guys. Nicely done buddy. You killed it. Thank you very much. I'm impressed. That's an honor. Man. That's really. Good. Thank you.
