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PLEASE.
WOW, LOOK AT THEM.
I MEAN, DO YOU KNOW WHAT HURTS MORE THAN ANYTHING?
THE FACT THAT WE HAVE THE MOST AMAZING EQUIPMENT,
AND YET THE PRODUCT IS [bleep].
BRISKET, TURKEY, CHICKEN
SMOKED IN THESE.
THEN WE SLICE IT,
BAG IT, CHILL IT,
THEN WE REHEAT IT IN THE MICROWAVE.
DOES THAT MAKE SENSE?
COULD YOU OPEN IT UP, PLEASE?
WOW, LOOK AT THAT.
SO HOW LONG HAVE THEY BEEN I?
HOW LONG THESE BEEN COOKING? 2 1/2 HOURS.
SEE, THEY WERE IN IN 2 1/2 HOURS AGO.
SO THEY'RE READY FOR DINNER.
THEY'RE READY.
THESE--
LITTLE TASTE.
NOW...
THAT'S DELICIOUS.
THAT'S WHAT I'M SCREAMING FOR.
THEY'RE READY. THEY'RE DELICIOUS.
WE'RE REHEATING YESTERDAY'S [bleep] WINGS,
AND THEY'RE JUST IMMACULATE.
NATALIE, DON'T OPEN THE DOOR AND THEN DISAPPEAR.
I NEED TO TALK TO YOU URGENTLY.
SO WE HAVE ROLLS-ROYCE OF SMOKERS HERE,
PRETTY AMAZING.
AND YOU GOT THESE THAT ARE LITERALLY
MINUTES OFF THE SMOKER.
RIGHT.
AND YET WE CAT HOLD THEM AND SERVE?
THAT'S WHAT WE WERE TRYING TO FIGURE OUT.
IT'S A NO-BRAINER.
NATALIE HASN'T PROVEN
TO BE ABLE TO RUN THIS RESTAURANT.
THERE'S NOT ANY STRUCTURE.
JUST A BUNCH OF GUYS DOING THEIR OWN THING.
(Gordon) THAT DOES NOT MAKE SENSE.
HOW MUCH DID THOSE SMOKERS COST?
THEY COST, UM, 17,000 EACH.
17 GRAND EACH?
YES.
SO HERE YOU ARE COOKING TO PERFECTION
AND REHEATING THE FOOD IN A $200 MICROWAVE.
HOW DOES THAT MAKE SENSE?
(announcer) WHILE THE FRESH, TASTY MEAT FROM THE SMOKER
GETS HELD FOR ANOTHER DAY,
THE KITCHEN SENDS OUT PLATE AFTER PLATE
OF REHEATED FOOD.
BRISKET.
IT'S NOT MOIST.
(annouer) AND NOT SURPRISINGLY,
THERE'S DISAPPOINTMENT
IN THE DINING ROOM.
IT'S DRY.