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Fisher: DES MOINES, IOWA,
CAPITAL OF THE STATE THAT RAISES MORE HOGS
THAN ANYWHERE ELSE IN THE COUNTRY,
HAS ME ACHIN' FOR BACON.
IT'S LIKE A BACON SHRINE.
I'M SEEKING OUT THE HEARTLAND'S MOST PRIZED PORK
BY THE PLATEFUL...
OH, MY GOODNESS! LOOK AT YOUR CHIN!
...AND AT THE END OF MY SIZZLING SOJOURN...
SHUT YOUR MOUTH. THAT IS FABULOUS!
...I HAVE A DATE WITH THE CITY'S
MOST DELICIOUSLY AWE-INSPIRING BACON CREATION.
OH, MAN. THIS THING IS INCREDIBLE!
I'M TODD FISHER...
MMM!
...FAMILY MAN, CHEF,
AND PROUD BACON-LOVING AMERICAN.
OH, I LOVE BACON!
I'VE WORKED MY WHOLE ADULT LIFE IN THE FOOD INDUSTRY,
AND NOW I'M CANVASSING THE NATION, CITY BY CITY,
TO DEVOUR AMERICA'S BEST BACON DISHES.
[ CROWD CHEERING ]
THESE AREN'T JUST MEALS.
MY KNEES ARE WOBBLING, IT'S SO GOOD.
I'M GONNA KISS YOU.
THESE ARE MOUTHWATERING TRIBUTES
TO THE GREATEST MEAT EVER.
WHEE, WHEE, WHEE, WHEE.
THIS IS MY JOURNEY.
THIS IS MY COUNTRY.
THIS IS THE "UNITED STATES OF BACON."
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
WHEN DECIDING WHERE TO GO ON MY BACON ROAD TRIP,
DES MOINES, IOWA, WAS A NO-BRAINER.
AFTER ALL, IOWA IS PIG COUNTRY.
THERE ARE FIVE PIGS
FOR EVERY ONE PERSON IN THIS STATE,
AND THE CITY HOSTS
ONE OF THE COUNTRY'S LARGEST BACON FESTIVALS.
THE HEART OF THE CORN BELT -- IOWA --
HAS A CENTURIES-OLD TRADITION OF FARMING.
THE HAWKEYE STATE PROVIDES NEARLY 20% OF THE NATION'S CORN
AND A WHOPPING 30% OF OUR PIGS.
IN IOWA, PORK IS A SOURCE OF PRIDE,
EVEN A WAY OF LIFE...
EAT BACON -- ALL OF YOU -- NOW.
...AND BEFORE I DIG IN
TO THE BE-ALL, END-ALL OF BACON CREATIONS...
[ GRUNTS ]
...I'M HITTING THE PORK PALACES
IOWANS HOLD NEAR AND DEAR --
THE BEST OF THE BEST,
MECCAS THAT GLORIFY BACON IN MIND-BLOWING NEW WAYS.
FIRST ON MY LIST -- ZOMBIE BURGER.
AAH! [ LAUGHS ]
Man: MY BROTHER AND I ARE FROM KANSAS CITY,
AND WE HEARD ABOUT THIS PLACE,
AND WE WERE HERE, LIKE, WITHIN THE FIRST MONTH.
Fisher: THIS BURGER'S GOOD ENOUGH
TO DRIVE FOR THREE HOURS TO COME TRY?
THREE HOURS? COME ON. I'D GO FIVE.
[ Chuckling ] YEAH.
IN 2011, OWNER GEORGE FORMARO
COMBINED HIS LOVE OF CAMPY HORROR FILMS
WITH HIS UNBRIDLED PASSION FOR BACON,
CREATING A LINEUP OF BURGERS FIT FOR A MAD SCIENTIST.
WHAT DID YOU GET?
I GOT THE TRAILER TRASH ZOMBIE --
FRIED PICKLE, FRIED BACON...
WOW!
...CHEESE CURDS, AND RANCH.
SOUNDS PRETTY AWESOME.
Fisher: WHAT DO YOU HAVE OVER HERE?
Man: THE BOOMSTICK --
HAMBURGER, DEEP-FAT-FRIED CHILI, BACON.
[ LAUGHS ]
WHAT MADE YOU DECIDE TO GET THAT?
IT'S NOT GOOD FOR YOU.
[ LAUGHS ]
ZOMBIE BURGER OFFERS OVER 10 CREATIONS
BURSTING WITH BACON.
THE UNDEAD ELVIS
PAIRS IT WITH PEANUT BUTTER AND FRIED BANANAS.
THE RAY GUN PILES BACON OVER MONTEREY JACK,
FRIED JALAPEÑOS, CHIPOTLE MAYO, AND GUAC.
BUT I'M GETTING MY BACON FIX
WITH THE CRAZIEST CONCOCTION OF ALL --
THE WALKING CHED --
PATTIES TOPPED WITH CHEDDAR,
A HEAP OF APPLEWOOD SMOKED BACON,
ONIONS, AND MAC AND CHEESE,
ALL ON A BUN OF -- NO JOKE -- DEEP-FRIED MAC AND CHEESE.
Fisher: I GOT TO SEE HOW YOU EAT THIS THING.
WELL, IT'S A TWO-STEP PROCESS.
THE FIRST STEP IS YOU TAKE A BITE.
THE SECOND STEP IS YOU TAKE A SHOWER.
[ LAUGHS ]
[ GASPS ]
OH, MY GOODNESS!
[ Laughing ] THAT WAS AMAZING!
LOOK AT YOUR CHIN!
LIKE I SAID -- A SHOWER.
[ LAUGHS ]
THIS THING IS INSANE.
I HAVE TO MEET THE MAN BEHIND THE MONSTER.
HOW DID YOU COME UP WITH THE IDEA OF ZOMBIE BURGER?
Formaro: I'VE ALWAYS HAD A LOVE OF MONSTER MOVIES
AND ZOMBIE MOVIES, SO I THOUGHT, "WOW, WHAT A GREAT IDEA.
HOW ABOUT ZOMBIE BURGER? IT SOUNDS COOL."
ONCE YOU START GOING DOWN THE PATH
OF THINKING ABOUT CRAZY IDEAS,
THERE'S REALLY NO LIMIT TO IT.
GEORGE IS A MAD GENIUS, 'CAUSE A MAC-AND-CHEESE BUN
IS A GROUNDBREAKING FOUNDATION FOR BACON.
BACON'S SALTY, SMOKY GOODNESS PERFECTLY COMPLEMENTS
THE CREAMINESS OF MAC AND CHEESE...
[ BOTH GROAN ]
BRAINS.
...AND ITS CRISPY CRUNCH
ANCHORS MAC AND CHEESE'S MUSHIER TEXTURE.
WHERE DID YOU COME UP WITH THE IDEA TO DO THIS?
I HAD A CONTAINER OF MACARONI THAT I WAS GONNA TAKE HOME,
AND IT SOLIDIFIED, AND SO I LOOKED AT IT,
AND I THOUGHT, "I WONDER IF I CAN TURN THAT INTO A BUN."
SO, I GOT EVERYBODY ON THE PHONE AND SAID, "WE GOT TO TRY THIS."
[ LAUGHS ] THAT'S AWESOME.
TO PREPARE IT FOR HOLY-BACON MACRIMONY,
GEORGE'S MAC AND CHEESE IS MADE WITH MILD CHEDDAR
AND A CREAMY WHITE SAUCE CALLED BéCHAMEL,
BUT THE WAY HE GETS IT FROM POINT "A" TO POINT BUN
IS NOTHING SHORT OF MIRACULOUS.
WE HAD TO SORT OF DEVELOP SOMETHING
THAT DIDN'T REALLY EXIST, SO WE MADE A MOLD.
SO, THAT'S WHAT THIS IS HERE.
LOOK AT THAT.
THIS IS JUST YOUR STANDARD FOUR-INCH PVC OR SOMETHING,
AND THEN YOU CUT IT IN HALF,
SO YOU CAN OPEN IT UP AND HAVE YOUR MOLD.
WE FILL UP THE INGENIOUS TUBE.
[ Chuckling ] OH, MAN!
IT SOLIDIFIES IN THE FREEZER,
AND IT'S READY TO LIVE IN BUN INFAMY.
GEORGE COATS EACH SLICE
IN CRUNCHY JAPANESE BREAD CRUMBS CALLED PANKO.
YOU GOT TO GET A REALLY GOOD CRUST.
THAT WAY, WHEN YOU CUT INTO IT OR YOU BITE INTO IT,
IT'S THAT OOEY-GOOEY-CHEESY LOVE POURING OUT.
RIGHT, YOU GET THE CRUNCH AND THE OOZE.
WHILE THE MAC-AND-CHEESE BUNS DEEP-FRY,
WE PREP THE BURGER PATTIES.
GEORGE'S SECRET BEEF BLEND TOOK OVER 40 ATTEMPTS TO CREATE.
ALL RIGHT, SO ONCE YOU'VE SEASONED THE PATTIES, NOW WHERE DO THEY GO?
THEY'RE GONNA GO ONTO THIS VERY SPECIAL GRIDDLE
THAT WE HAVE.
OKAY, YEAH, THIS IS PRETTY UNIQUE.
I HAVEN'T SEEN ONE LIKE THIS WITH THESE BASHERS ON TOP HERE.
IT'S DESIGNED TO RE-CREATE A CAST-IRON SIZZLE.
IT'S GONNA CREATE THAT CRUST ON BURGERS
THAT YOU JUST DON'T FIND ANYMORE.
[ SIZZLING ]
CHEDDAR MELTS ONTO BEEF, AND WE BUILD --
FRIED MAC-AND-CHEESE BUN, MAYO,
A TRIO OF PATTIES BLANKETED IN CHEESE,
AND MY FAVORITE INGREDIENT OF ALL.
GEORGE AUDITIONED OVER 20 DIFFERENT BACONS
BEFORE DECIDING ON THE CUT FIT FOR THE WALKING CHED --
APPLEWOOD SMOKED BACON.
LIKE THE BURGERS, THE BACON PULLS UNIQUE FLAVOR
FROM THE GRILL DURING ITS CAST-IRON SEAR.
Formaro: I'M GONNA HAVE YOU HAND ME A COUPLE SLICES OF BACON THERE.
OH, I CAN DO THAT.
THERE WE GO.
[ LAUGHS ]
...AND THEN OUR FINAL PIECE
IS WE'RE GONNA ADD AN ADDITIONAL BIT OF MACARONI AND CHEESE
ON THE TOP OF THIS.
ARE YOU KIDDING ME?
[ LAUGHS ]
THAT'S GONNA GO RIGHT HERE.
LOOK AT THAT.
OH, MY GOODNESS!
IT IS A VISION OF LOVELINESS.
THAT IS.
ONE OF OUR MORE DIABOLICAL CONCOCTIONS HERE.
YEAH. THAT IS CRAZY RIGHT THERE.
I GOT TO EAT THIS THING.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
MY SEARCH FOR THE NATION'S ULTIMATE BACON DISH
BRINGS ME TO THE AMERICAN HEARTLAND --
DES MOINES, IOWA,
WHERE ABOUT 20 MILLION PIGS ARE RAISED EVERY YEAR.
SINCE YOUR TYPICAL 200-POUND PIG
IS GOOD FOR 20 POUNDS OF BACON,
WE'RE TALKING SEVERAL HUNDRED THOUSAND TONS.
IOWA'S HAUL IS BEING PUT TO INSANELY GOOD USE
AT ZOMBIE BURGER,
HOME TO A CHEESY CREATION BURSTING WITH BACON
AND BOUND BY BUNS OF FRIED MAC AND CHEESE --
THE WALKING CHED.
[ LAUGHS ]
[ GROANS ]
I THOUGHT FOR A SECOND
THIS COULD BE KIND OF LIKE, "WHOA,"
BUT BECAUSE OF YOUR MASTERY,
YOU STILL TASTE ALL OF THE INGREDIENTS.
YOU GET THE RIGHT TEXTURES.
YOU GET THE SMOKINESS FROM THE BACON.
IT WOULDN'T BE THE WALKING CHED WITHOUT THE BACON.
THE BACON'S CRITICAL IN THERE.
THE MAC-AND-CHEESE BUN --
IT'S LIKE A LITTLE RUMBLE GOING ON IN THERE.
OOH!
THE WALKING CHED'S BACONY, CHEESY GOODNESS
IS BREATHING NEW LIFE INTO DES MOINE'S BACON SCENE,
AND ABOUT 10 MILES WEST, ACROSS THE DES MOINES RIVER,
IS A JOINT THAT HELPED ESTABLISH
THE CITY'S BACON DOMINANCE IN THE FIRST PLACE --
THE MACHINE SHED.
THIS PLACE COMBINES SOME OF THE THINGS I LOVE ABOUT IOWA.
YOU GOT A FAMILY-OWNED RESTAURANT
MAKING GREAT COMFORT FOOD
WITH LOCALLY SOURCED, FRESH INGREDIENTS.
OH, YEAH.
THEY ALSO HAVE THE GREATEST RETAIL ESTABLISHMENT
IN THE HISTORY OF MANKIND -- A BACON STORE.
[ Laughing ] LOOK AT THIS PLACE!
THERE IS BACON EVERYWHERE.
IT IS LIKE A BACON SHRINE.
THIS HALLOWED BOUTIQUE BEGAN WITH JUST A FEW KNICKKNACKS
TO CELEBRATE NATIONAL PORK MONTH IN OCTOBER OF 2005.
NOW IT'S BURSTING FLOOR TO CEILING
WITH EVERY TRINKET IMAGINABLE, OVER 50 AND COUNTING.
BACON TOWELS, BACON LOLLIPOPS, BACON POPCORN, BACON BAND-AIDS.
SINCE 2007,
THE BACON-NOVELTY-ITEM INDUSTRY HAS GROWN BY 50%.
HUNDREDS OF PRODUCTS ARE NOW AVAILABLE
WITH MORE HITTING THE MARKET ALMOST DAILY.
IT'S EVERYWHERE!
[ Laughing ] IT'S ALL AROUND ME!
BACON!
[ ANGELIC MUSIC PLAYS ]
I RIDE MY WAVE OF BACON BLISS
TO MACHINE SHED'S DECKED-OUT DINING ROOM.
Fisher: IT'S SO DELICATE THE WAY YOU DO THAT,
[ LAUGHS ]
THANK YOU.
FROM THE MOMENT IT OPENED IN 1978,
THE MACHINE SHED HAS PAID TRIBUTE TO THE IOWA FARMER.
ALL OF OUR PORTIONS HAD TO BE FARMHAND-SIZE.
SO IF YOU WORKED REAL HARD ALL DAY,
YOU WANT TO COME BACK TO A SOLID MEAL.
YOU CAN'T HAVE A RESTAURANT IN IOWA
AND NOT SERVE PORK, RIGHT?
LAST MONTH, WE USED 1,700 POUNDS OF BACON IN A MONTH.
1,700 POUNDS...
1,700 POUNDS OF BACON IN A MONTH.
VERY NICE. THAT'S A BEAUTIFUL THING.
THAT'S HUGE.
WHILE DISHES LIKE THE BLT
AND THE BACON-WRAPPED TENDERLOIN ARE TANTALIZING,
I'M TAKING A QUICK BREAK FROM BACON
TO SAMPLE THE DISH THAT HELPS FUEL
HAWKEYE STATE AGRICULTURE -- THE DOUBLE-CUT IOWA PORK CHOP.
HOW MANY PORK CHOPS DO YOU THINK YOU EAT IN A YEAR?
Man: PROBABLY ONCE OR TWICE A WEEK.
OUT OF THOSE 52 PORK CHOPS, WHOSE IS THE BEST?
THIS HAS TO RANK UP IN THE TOP TWO.
OH, YE-- TOP TWO?
I GOT TO GIVE MY WIFE NUMBER ONE,
OR I DON'T GO HOME,
'CAUSE WHEN MAMA'S NOT HAPPY, I DON'T GET PORK CHOPS.
I JUST...
WHERE REGULAR PORK CHOPS
CAN COME FROM ANYWHERE ALONG THE BACK OF THE PIG,
THE IOWA CHOP IS A THICK CENTER CUT --
JUICY, TENDER, AND FLAVORFUL ALL THE WAY THROUGH.
LOOK AT THIS THING. [ GRUNTS ]
IT GOES FROM MY NOSE TO MY BELLY BUTTON!
THAT IS A SERIOUS PORK LOIN, BABY.
SO IT WOULD BE MY GUESS
THAT IOWANS LIKE THINGS BIG AROUND HERE.
ABSOLUTELY.
WHAT DO WE HAVE TO DO TO THIS?
WE BRINE IT HERE AT THE MACHINE SHED.
IT MAKES IT A MUCH MORE TENDER PIECE OF MEAT.
BRINE IS REALLY A GREAT TECHNIQUE
TO KEEP THINGS MOIST,
SO THAT WAY YOU DON'T HAVE TO WORRY
ABOUT OVER-COOKING AND DRYING OUT YOUR PRODUCT.
TIM SEASONS THE LOIN
WITH A SECRET SAGE-AND-GARLIC-BASED DRY RUB,
ROASTING IT FOR JUST OVER AN HOUR.
THAT IS A RIVER OF PORK LOVE FLOWING RIGHT THERE!
IT'S AMAZING WHAT BRINING DOES, TOO.
MMM!
IT'S SO SWEET.
HE CHAR-BROILS MY 16-OUNCE CHOP ON THE GRILL,
PLATING IT WITH MASHED POTATOES AND CORN.
ORDER UP.
AND IN THE DINING ROOM,
I SIT DOWN TO TENDER, JUICY GREATNESS.
MMM!
MMM!
YOU IMMEDIATELY GET THAT SWEETNESS FROM THE BRINE.
Britton: ABSOLUTELY.
IT'S MOIST AND JUICY.
THAT ROASTING PROCESS --
YOU TASTE IT BEING COOKED ON THE BONE,
AND THEN WHEN IT HITS THE -- HO-HO-HO!
WHEN IT HITS THE PALATE.
WHEN IT STARTS SINGING IN HERE, BABY.
OH, YEAH.
COMING UP...
THE PORK CHOP IS JUST ABOUT PERFECT,
BUT I STILL HAVE A JONESING FOR ITS SMOKY COUSIN
FROM THE BELLY BELOW -- BACON,
AND IT LOOKS LIKE STEVE HAS A CREATION
THAT COULD ROCK ME TO THE CORE.
SHUT YOUR MOUTH! THAT IS FABULOUS!
[ LAUGHS ]
[ PIG SQUEALS ]
[ PIG SQUEALS ]
I'M IN DES MOINES, IOWA, ON A BACON-EATING ODYSSEY,
AND THE MASTERMINDS AT THE MACHINE SHED ARE PRESENTING ME
WITH A TRULY EPIC FEAT OF BACON ENGINEERING.
THIS IS OUR VERSION OF A BACON BLOODY MARY.
Fisher: NO WAY.
LOOK AT THAT!
LIKE, THREE EYEBALLS OF BLEU CHEESE STARING AT YOU --
THAT'S INCREDIBLE! --
AND A BIG SPEAR OF BACON IN THERE.
SO WE USE A BACON-INFUSED ***,
AND MY BARTENDER HAS HER OWN RECIPE FOR THE --
SHUT YOUR MOUTH! THAT IS FABULOUS!
[ LAUGHS ]
IT'S GOT BACON SALT WRAPPING AROUND THE RIM,
INSTEAD OF THE TRADITIONAL SALT AND PEPPER.
FREAKING-A, MAN.
THAT'S THE CLEAN VERSION. I'M TELLING YOU RIGHT NOW.
RESEARCH HAS SHOWN THAT BACON
CAN ACTUALLY COUNTERACT THE EFFECT OF ALCOHOL,
SPEEDING UP YOUR METABOLISM
AND LITERALLY CLEARING YOUR HEAD.
THERE MIGHT BE NOTHING BETTER
TO TAKE THE EDGE OFF A BLOODY MARY.
IT'S SO GOOD. YOU REALLY GET THE BACON FLAVOR.
CHEERS, BUDDY.
ENJOY.
AHH.
I LOVE IT.
I'VE HIT TWO PLACES ON MY LIST,
AND IT'S ALREADY CLEAR DES MOINES IS A BACON MECCA.
I MEAN, IT'S HOME
TO THE BLUE RIBBON BACON FESTIVAL.
Both: GOOOO, BACON!
IT STARTED SMALL IN 2008,
BUT IN 2012, OVER 5,000 ZEALOTS SHOWED UP
TO CELEBRATE ALL THINGS BACON
AND TO DEVOUR AS MUCH OF IT AS POSSIBLE.
THE GRAND TOTAL -- ABOUT 96,000 STRIPS,
AND BEFORE I SINK MY TEETH
INTO THE DES MOINES BACON DISH THAT RULES THEM ALL,
I'M TAKING A DETOUR TO MEET ONE OF THE MEN
BEHIND THE BLUE RIBBON AND HIS MUSE.
HELL, YEAH.
I FIND THEM IN KELLY'S LITTLE NIPPER.
A LOCAL INSTITUTION SINCE THE 1940s,
KELLY'S IS ONE OF IOWA'S FIRST BARS
TO SERVE ALCOHOL AFTER PROHIBITION.
WHAT WAS THE REASON FOR THE FEST?
A GROUP OF GUYS GETTING TOGETHER JUST LOVING BACON,
AND IT TURNED INTO SELLING TICKETS,
AND THEN IT TURNS INTO THE BIGGEST BACON FESTIVAL
IN THE WORLD, AND THEN WE ELECT A BACON QUEEN.
[ CHANTING "BACON! BACON! BACON!" ]
HOW DID YOU GET YOUR CROWN?
MY MAIN TALENT WAS SIZZLING
LIKE A PIECE OF BACON ON THE GROUND.
OH, I AM READY.
YEAH.
[ SIZZLING ]
[ LAUGHS ]
THAT'S IT!
BACON-LOVING ROYALTY AND LOCALS ALIKE
COME TO KELLY'S FOR A LEGENDARY SIDE DISH --
JALAPEÑO TATER TOTS
WRAPPED IN THIN-CUT HICKORY-SMOKED BACON.
WHAT GOES INTO THE JALAPEÑO BACON-WRAPPED TATER TOT?
Kellogg: WE TAKE AN UNCOOKED TATER TOT,
PUT A JALAPEÑO SLICE IN IT, AND WRAP IT IN BACON AND FRY IT.
[ Laughing ] GORGEOUS!
THE RIBBON SHAPE OF BACON IS PRACTICALLY AN INVITATION
TO WRAP IT AROUND BITE-SIZE FOODS
TO CREATE DELICIOUS CONTRASTS.
HERE THE SPICY PUNCH OF THE JALAPEÑO
IS PERFECTLY OFFSET
BY THE SOMEWHAT SWEET, SMOKY FLAVOR OF HICKORY.
[ Laughing ] THAT IS BEAUTIFUL!
MMM.
CRISPY, SALTY, SWEET BACON, A LITTLE BIT OF SMOKE THERE,
THEN THAT -- POTATOES -- CRISPY JUST FOR A MOMENT.
A LITTLE BIT OF JALAPEÑO FOR A LITTLE EXTRA KICK.
AS IT'S TAKING THAT BACON SLIP AND SLIDE DOWN MY THROAT,
I GET THE JALAPEÑO BURN.
JUST A LITTLE SOMETHING TO SAY, "HELLO!"
I'M THREE FOR THREE IN DES MOINES,
AND I STILL HAVEN'T HIT THE PINNACLE OF PORK --
THE CITY'S ULTIMATE BACON DESTINATION.
SO, I'M HEADING TO WAUKEE,
JUST WEST OF DES MOINES, TO JETHRO'S BARBECUE.
WITHIN ITS WALLS LOOMS ONE OF THE LARGEST
AND MOST DELICIOUS SANDWICHES TO EVER GRACE THE BACOSPHERE.
A MOUTHWATERING MONSTER SANDWICH
THAT WEIGHS IN AT AN ASTOUNDING 2 1/2 POUNDS.
[ Chuckling ] MAN, I LOVE THIS COUNTRY.
IN 2008, OWNER BRUCE GERLEMAN OPENED JETHRO'S
AND IMMEDIATELY PUT DES MOINES ON THE BARBECUE MAP.
Fisher: SO, BRUCE, TELL ME A LITTLE BIT
ABOUT THE HISTORY BEHIND JETHRO'S.
I HAD BEEN IN THE FINE-DINING RESTAURANT BUSINESS,
TOOK A TRIP TO TEXAS, LOVED THEIR TEXAS BARBECUE,
CAME BACK TO DES MOINES AND SAID, "WHAT THIS TOWN NEEDS
IS SOME REALLY GOOD FINE-DINING BARBECUE."
KANSAS CITY, I'VE BEEN DOWN TO TEXAS,
A LOT OF PLACES, BUT THIS IS STILL THE BEST.
RIGHT HERE AT JETHRO'S.
RIGHT HERE IN DES MOINES.
MAN, I LOVE THIS PLACE!
IOWA ROCKS, MAN.
JETHRO'S HAS MASTERED THE GAMUT,
FROM BRISKET TO PULLED PORK,
BUT THEIR TRUE AREA OF DOMINANCE -- BACON.
THEY MAKE A THICK SLAB, START TO FINISH, IN-HOUSE,
SMOKED ALONGSIDE THEIR OTHER MEATS.
IT COMES IN THE BIG CLUB --
SMOKED PIT HAM, TURKEY, AND BACON ON TEXAS TOAST.
THE TUR-BACON PO' BOY --
CHICKEN AND TURKEY TOPPED WITH A BACONY HEAP,
AND THEY'RE PROUD TO CRAM BACON
INTO PRETTY MUCH ANY SANDWICH ON THE MENU.
DO YOU THINK JETHRO'S IS THE KIND OF SPOT
THAT CAN MAKE A VEGETARIAN EAT MEAT?
IT WOULD TURN ME.
[ LAUGHTER ]
BUT BRACE YOURSELF, AMERICA,
'CAUSE THIS PLACE IS HOME TO A TOWER OF PORK POWER --
A BACON SANDWICH CALLED THE JETHRO.
HAVE YOU HAD THE JETHRO?
I HAVE NOT CONQUERED THE JETHRO YET.
ARE YOU SCARED?
UM... I'M NOT VERY AFRAID,
BUT MY CARDIOLOGIST SAYS I SHOULD BE.
[ LAUGHS ]
[ PIG SQUEALS ]
[ PIG SQUEALS ]
I'M IN IOWA,
A STATE SO CRAZY FOR PORK THAT IN 2010,
THEY ELECTED A SENATOR NAMED ROBERT BACON,
BUT I'M NOT HERE TO CAUCUS.
I'M AFTER DES MOINE'S MOST DELICIOUS
AND OVER-THE-TOP BACON CREATION -- THE JETHRO.
OVER 8,300 IOWA FARMS
EARN THEIR LIVELIHOOD RAISING HOGS.
THE JETHRO DOES ITS PART TO KEEP THEM IN BUSINESS.
Fisher: WHO CAME UP WITH THIS SANDWICH?
THE JETHRO WAS KIND OF A COLLABORATION.
WE WANTED TO FEATURE ALL OF OUR FAVORITE THINGS --
BREADED TENDERLOIN'S REALLY POPULAR IN THE MIDWEST,
OUR HAM, OUR FAMOUS CAROLINA PULLED PORK,
OUR THICK-CUT SLAB BACON WE DO IN-HOUSE.
[ CHUCKLES ] MUSIC TO MY EARS.
BEFORE THE SUCCULENT HOUSE-MADE BACON
CAN GRACE THE JETHRO, WE GOT TO BUILD THE BASE --
BREADED PORK TENDERLOIN.
IT BEGINS WITH EIGHT OUNCES OF PORK LOIN,
A CUT OF MEAT FROM THE TOP OF THE PIG'S BACK.
"TENDER" COMES FROM WHEN WE POUND IT DOWN.
WE KIND OF BEAT IT INTO SUBMISSION.
THERE YOU GO.
OH, YEAH! TAKE THAT!
HOW'S THAT LOOK?
LOOKS GOOD.
YEAH? NOT TOO THIN, NOT TOO THICK?
NO, JUST PERFECT.
WE BREAD THE TENDERIZED LOIN...
PORK LOIN COMING THROUGH, BABY!
...AND FLASH-FRY IT TO A GOLDEN BROWN.
ONE PART OF THE PIG DOWN, THREE TO GO.
TIME TO MEET A PAIR OF SMOKERS KNOWN AS THE TWINS.
Iannarelli: BIG PULL.
[ Laughing ] OH, MAN!
LOOK AT THAT!
OH, THAT IS BEAUTIFUL!
SMELL THAT.
THAT'S HEAVEN RIGHT THERE.
JETHRO'S MASTERFUL MEATS SMOKE FOR LONG HOURS
AT LOW TEMPERATURES OVER APPLEWOOD AND HICKORY.
IN OTHER WORDS, SLOW AND LOW --
THE HALLMARK OF AUTHENTIC BARBECUE.
A FERRIS WHEEL OF MEAT.
THE FERRIS WHEEL OF MEAT LOVE RIGHT HERE.
NEXT LAYER OF THE JETHRO -- PIT HAM,
A CUT FROM THE PIG'S THIGH SMOKED FOR SIX HOURS.
DO ABOUT A QUARTER POUND,
OR MORE LIKE AN IOWA QUARTER POUND.
I LIKE THAT.
SO, AN IOWA QUARTER POUND IS A LOT LIKE A BAKER'S DOZEN?
ABSOLUTELY -- A LITTLE EXTRA IN THE HEARTLAND.
A LITTLE EXTRA IN IOWA.
THEN WE'RE READY TO LAY ON THE HOUSE-MADE BACON.
SEVEN DAYS AGO,
JETHRO'S BEAUTIFUL THICK-CUT SLABS
WERE CURED IN SALT, BROWN SUGAR, BLACK PEPPER,
AND CRUSHED RED PEPPER.
CURING WAS ONCE A MEANS OF PRESERVATION.
NOW IT SERVES TO INTENSIFY FLAVOR.
THE CURED BACON SMOKES FOR 2 1/2 HOURS,
SOAKING IN EVEN MORE FLAVOR FROM THE APPLEWOOD AND HICKORY.
THIS THING IS GONNA BE AMAZING.
BY THE TIME IT'S FINISHED ON THE GRIDDLE,
IT'S UNLIKE ANY OTHER BACON IN THE NATION.
LOOK AT THAT -- ALL CRISPY.
AHH, GREAT SMOKE ON THERE...
...AND CRUNCHABILITY.
OHH! THAT'S GOOD BACON!
WELL DONE.
THIS IS OUR CAROLINA PULLED PORK --
18 HOURS IN OUR SMOKER.
"CAROLINA" REFERS TO THE TECHNIQUE
OF PULLING MEAT FROM BONE.
THIS IS PURE IOWA PORK SHOULDER.
A LOT OF PLACES MECHANICALLY SHRED.
WE DON'T LIKE TO DO THAT. WE PULL IT ALL BY HAND.
WITH A PILE OF PORK
AND A HEAVY HELPING OF WHITE-CHEDDAR-CHEESE SAUCE...
LOOK AT THE VOLCANO ERUPTION OF CHEDDAR
SPEWING OUT OF THAT SANDWICH.
HOT, PORK-TASTIC, AND CHEESY.
...THE 2 1/2-POUND APORKALYPSE IS UPON ME.
OH, MAN!
THAT IS A MOUNTAIN OF FOOD --
THE PORK TENDERLOIN, THE PULLED PORK.
LOOK AT THAT HAM JUST KIND OF WINKING AT YOU.
"HEY, I'M HERE!"
THE BACON -- ALL CRISPITY AND CRUNCHY.
HERE WE GO! [ GRUNTS ]
MMM.
[ GRUNTING ]
IT'S ALL THAT SMOKE --
THE SWEETNESS OF THE HAM, THE PULLED PORK.
MAN, THAT WHITE CHEDDAR ON THERE
MAKES IT ALL CREAMY AND FABULOUS,
AND THEN THAT BACON IS FANTASTIC.
BACON FINISHES EVERYTHING.
ALL SALTY BUT CARAMELY SWEET.
THAT'S GOOD BACON.
YOU GOT TO TAKE THE TIME TO DO IT RIGHT.
WE MAKE THE BACON IN-HOUSE, GO THAT LITTLE EXTRA MILE
TO MAKE SOMETHING LIKE THE JETHRO REALLY SPECIAL.
THE JETHRO --
IT IS A 2 1/2-POUND PORK OPUS RIGHT HERE.
MMM!