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Fisher: I'M IN LOS ANGELES, CALIFORNIA, THE CITY OF ANGELS.
AND THE BACON ANGELS ARE SINGIN'!
MY PORK PILGRIMAGE IS SET FOR SHEER BACON MAYHEM.
[ CACKLES ]
BECAUSE THIS IS AN ALL-OUT SALUTE
TO THE CITY'S GREATEST SWINE.
DO YOU SEE THE PIGS IN MY EYES RIGHT NOW?
[ LAUGHS ]
AND THE ONLY END IN SIGHT
IS THE MOST EPIC MOUTHFUL OF BACON EVER DARED.
MMM!
I FEEL LIKE A WILD ANIMAL WHO MAY NEVER EAT AGAIN,
SO I'M TAKING ADVANTAGE OF IT RIGHT NOW.
MMM!
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
I'M TAKING MY PORK OBSESSION
TO THE MOVIE CAPITAL OF THE WORLD --
LOS ANGELES, CALIFORNIA,
WHERE BACON IS THE NEXT BIG THING.
ANGELENOS ROLL OUT THE RED CARPET
FOR MY FAVORITE FOOD SO OFTEN THAT THEIR CITY HAS BECOME
THE NUMBER-TWO BACON-CONSUMING MARKET IN THE ENTIRE COUNTRY.
TODAY, I'M EN ROUTE
TO THE CITY'S ABSOLUTE GREATEST BACON DESTINATION
AND FIRST, BUILDING UP MY APPETITE
AT SOME OF L.A.'s MOST REVERED PORK HAVENS.
FIRST STOP ON THE LIST
IS A BARBECUE JOINT THAT IS SURE TO SATISFY.
THIS SOUTHERN-STYLE RESTAURANT IS BRINGING DOWN-HOME COOKING
TO DOWNTOWN L.A.
IT MAY NOT BE FAMED AS A BARBECUE CITY,
BUT WHEN LOCAL STOMACHS RUMBLE
FOR SLOW AND LOW MOUTHWATERING MEALS,
SPRING STREET SMOKE HOUSE IS THE BEST IN TOWN.
I DON'T KNOW ANOTHER PLACE IN LOS ANGELES
THAT YOU CAN FIND AS SAVORY BARBECUE AS YOU CAN HERE.
YOU CAN'T FIND A BETTER SPOT.
REALLY?
JUST BLOCKS FROM L.A.'s CHINATOWN,
SPRING STREET SMOKE HOUSE EMBRACES CLASSIC 'CUE
LIKE FULL SLABS OF RIBS AND JUICY SLICES OF BRISKET.
BUT I'M NOT HERE FOR ORDINARY BARBECUE.
I'M HERE FOR NEVER-BEFORE-SEEN BARBECUE --
A BACON-WRAPPED MEAT MONSTER
THAT WOULD EVEN MAKE DR. FRANKENSTEIN HUNGRY --
CAJUN-STUFFED CHICKEN.
THAT IS THE ULTIMATE "MEATWICH" RIGHT THERE, HUH?
OH, LOOK AT THE OOZY CHEESE, MAN!
BACON, IT'S CHEESE, IT'S SPICY JALAPEÑO,
IT'S SMOTHERED IN SPICY BARBECUE SAUCE.
BACON IS MY TRUE LOVE.
YOU AND ME BOTH. [ LAUGHS ]
THANK YOU.
THIS PORK-WRAPPED, JALAPEÑO- STUFFED, CHEESE-FILLED CREATION
WAS THE BACON BRAINCHILD OF DAN PATTERSON BACK IN 2005.
TODAY, IT'S HIS SON CHRIS CONTINUING THE CULINARY LEGACY.
Fisher: SO, WHEN YOU THINK OF BARBECUE,
YOU DON'T IMMEDIATELY THINK OF BACON.
I THINK THAT BRISKET AND PULLED PORK ARE THE GOLD STANDARD.
BUT WE ALSO DO STUFF IN A WAY TO SORT OF DIFFERENTIATE
AND TRYING TO CREATE SOME UNIQUE STUFF,
LIKE THIS BACON-WRAPPED CHICKEN DISH.
DO YOU SEE THE PIGS IN MY EYES RIGHT NOW?
[ LAUGHS ]
I CAN'T STAND AROUND SALIVATING ANY LONGER.
I'M HEADING TO THE KITCHEN
WHERE CHEF MAX HENRIQUEZ BRINGS THIS BACON SENSATION TO LIFE.
AFTER FIRST DICING UP ONIONS AND JALAPEÑOS,
MAX PREPS THE CHICKEN.
Henriquez: AND WE USE THIGHS, OF COURSE,
BECAUSE A LITTLE MORE FAT CONTENT.
IT STAYS TOGETHER BETTER.
IT DOESN'T DRY UP AS MUCH AS YOU WOULD WITH A BREAST.
Fisher: SO, THE DARK MEAT --
IT'S GOT A LOT MORE FAT CONTENT TO IT,
RICHER, A LITTLE MORE SUCCULENCE.
SO, NOW, HOW DO WE GO ABOUT MAKING
THESE BEAUTIFUL PACKAGES HERE?
IT ALL STARTS WITH A LADLE.
WE MAKE ABOUT 80 TO 160 A WEEK,
SO WE NEED TO FIGURE OUT A WAY TO DO IT FAST.
Fisher: BUT WHAT KIND OF BACON ARE WE USING HERE?
Henriquez: IT'S VERY THIN,
AND IT'S GOT A PRETTY GOOD HIGH FAT CONTENT.
AND THAT IS IMPORTANT WHEN YOU'RE WRAPPING SOMETHING.
YOU WANT TO USE THINNER BACON FOR THAT
SO YOU CAN ACTUALLY GET IT TO STRETCH A LITTLE BIT
TO HAVE THAT NICE SEAL.
AS THE FAT MELTS, IT'LL KIND OF SHRINK-WRAP --
KIND OF A NATURAL BASTING THAT'LL CREATE.
IT'S LIKE A MOBILE.
I GOT A BACON MOBILE HANGING ABOVE MY BABY'S CRIB.
♪ THE BACON JUMPED OVER THE BROWN SHOE ♪
[ LAUGHS ]
OH, I GOT TO TRY ONE OF THOSE. CAN I TRY ONE OF THOSE?
ABSOLUTELY, CHEF.
OKAY. FOUR PIECES?
12 PIECES?
PUT ONE MORE RIGHT HERE.
36 PIECES?
AS MANY AS YOU WANT, CHEF.
WITH SIX SLICES OF SAVORY BACON,
WE ADD BUTTERFLIED CHICKEN,
THREE CHUNKS OF PEPPER JACK CHEESE, DICED VEGETABLES,
AND THEN MAX LETS ME WRAP IT ALL UP.
HOW DOES THAT LOOK?
YOU KNOW WHAT? YOURS LOOKS BETTER THAN MINE.
I'M A LITTLE UPSET HERE.
[ BOTH LAUGH ]
IT'S LIKE A PERFECT LITTLE BACON-WRAPPED CHICKEN DUMPLING.
Fisher: WE'RE DONE WITH IT?
[ WHISTLES ] SEND IT TO THE SMOKER.
ABSOLUTELY.
AFTER 45 MINUTES IN THEIR LITTLE RED SMOKEHOUSE,
MAX BRINGS THAT DROOL-WORTHY BALL OF BACON
ONTO THE FLATTOP FOR ONE FINAL CRISP.
AND THEN IT'S TASTE-TEST TIME.
MMM!
[ LAUGHS ]
MMM!
OOH!
I HEARD SOMEBODY MOAN OVER THERE.
[ LAUGHS ]
THEY CAN FEEL MY MOMENT.
THE BACON IS CENTER STAGE HERE.
WE CALL IT STUFFED CHICKEN, BUT THE BACON IS THE STAR.
THE BACON REALLY ELEVATES THE CHICKEN.
I DON'T ORDER CHICKEN WHEN I GO TO A BARBECUE JOINT.
IN MY PAST, IT'S ALWAYS DRIED OUT.
THAT CHICKEN IS SPECTACULAR -- SO MOIST, SMOKY, SWEET.
MMM!
SALUD.
TO THE SPRING STREET SMOKE HOUSE.
THAT'S FANTASTIC CHICKEN AND EVEN BETTER BACON.
[ CACKLES ]
THAT'S A WRAP ON BACON-WRAPPED CHICKEN,
BUT MY QUEST HAS JUST BEGUN.
WHEW!
COMING UP,
AN L.A. LANDMARK FINDS THE PATH TO MEAT PERFECTION.
I LOVE ANY STEAK THAT STARTS WITH BACON.
AND LATER...
I'M HAVING A GRILLED CHEESE THING!
...THERE IS A SECRET TO THIS BACON SANDWICH
THAT LEAVES ME SPEECHLESS.
THIS...
I'M IN AWE RIGHT NOW.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
Fisher: I'M IN THE CITY OF ANGELS,
WHERE BACON IS MORE THAN JUST A MEAL.
IT'S THE CENTERPIECE OF A PHENOMENON
KNOWN AS THE BACON SOCIAL,
A MONTHLY CELEBRATION WHERE LOCALS COME FOR ART AND MUSIC
BUT STAY TO TASTE MORE THAN 100 POUNDS OF FREE, SAVORY BACON.
I'M HOT ON THE TRAIL OF THE CITY'S MOST PERFECT PORK,
AND THE NEXT TASTY LEG OF THIS JOURNEY BRINGS ME TO THE BEACH,
WHERE'S THERE'S A ONE-OF-A-KIND L.A. LEGEND.
NESTLED IN THE HEART OF SANTA MONICA,
CHEZ JAY'S WAS ONCE REFUGE
TO THE BIGGEST NAMES IN THE INDUSTRY,
WITH REGULARS LIKE FRANK SINATRA AND MARILYN MONROE.
BUT THIS PLACE IS FAMOUS FOR MORE THAN JUST ITS CLIENTELE.
I'M HERE BECAUSE OF ITS REPUTATION FOR BACON.
JUST A BLOCK AND A HALF FROM THE SANTA MONICA PIER,
AT FIRST GLANCE, CHEZ JAY'S IS ONLY A WINDOWLESS DIVE BAR
WITH A FLOOR FULL OF PEANUT SHELLS.
Fisher: DO YOU EVER FEEL BAD
FOR DROPPING YOUR PEANUTS ON THE GROUND?
NO, THEY HAVE A MOTTO HERE.
"SHELLS ON THE FLOOR, OR YOU'RE OUT THE DOOR."
[ LAUGHS ]
BUT LOOKS CAN BE DECEIVING
BECAUSE AMIDST BLOCKS OF NEW DEVELOPMENT,
CHEZ JAY IS A LANDMARKED L.A. ICON.
AND THOSE BROKEN SHELLS ARE PART OF A 53-YEAR-OLD TRADITION
THAT BEGAN ITS OPENING WEEK WHEN FOUNDER JAY FIONDELLA
GAVE OUT PEANUTS TO THE BIGGEST GUEST HE COULD FIND.
HE BROUGHT AN ELEPHANT IN HERE.
[ LAUGHS ]
AND HE HAD FOUR OR FIVE LOVELY LADIES NEXT TO HIM.
JAY WAS LIKE A P.T. BARNUM.
ONE OF THE ALL-TIME GREAT P.R. PEOPLE.
THAT'S WHAT PEOPLE LOVED ABOUT HIM.
HE WAS ALWAYS CREATING AN EVENT.
THIS WAS THE PARTY CENTRAL.
WE PLAYED TILL SUNRISE.
THE PARTY ATMOSPHERE ATTRACTED REGULARS
AND THE RAT PACK ALIKE.
BUT AT THE CORE OF CHEZ JAY'S INSPIRATION
WAS A DESIRE FOR A MOUTHWATERING MENU
OF SEAFOOD, STEAKS, AND OF COURSE, BACON.
BUT I'M NOT HUNGRY FOR ANY STANDARD BACON SERVING.
I'M LOOKING FOR CHEZ JAY'S MOST HIGH-END HOG --
THE BACON-CRUSTED PEPPER STEAK.
THAT'S LIKE A NEW YORK SIRLOIN,
AND BACON BITS AND BACON BITS AND BACON BITS.
YES!
IS IT THE BACON COOKING THAT BROUGHT YOU IN TODAY?
WE SMELL IT EVERY DAY
STARTING AROUND 8:00 A.M. ON THE JOB SITE.
THE PEPPER STEAK SMELL BECKONS ME INTO THE KITCHEN,
WHERE, FOR OVER 20 YEARS,
CHEF MEMO HAS BEEN THE MAN BEHIND THE GRILL.
Fisher: THIS PEPPER STEAK,
YOU CAN SMELL THE BACON IN THE AIR WHEN YOU WALK IN HERE.
PEOPLE KEEP COMING BACK FOR THE PEPPER STEAK.
IT'S AMAZING, YOU KNOW?
PEPPER STEAK, ALSO KNOWN AS STEAK AU POIVRE,
IS A CLASSIC DISH THAT SEARS PEPPERCORN-CRUSTED STEAKS
TO OFFER A CONTRAST
BETWEEN JUICY BEEF AND SPICY PEPPER IN EVERY BITE.
BUT AT CHEZ JAY'S,
IT STARTS OFF WITH A LITTLE HELP FROM MY BACON FRIENDS.
Memo: THE FIRST THING YOU GOT TO DO IS
YOU GOT TO COOK UP SOME BACON.
MMM!
START WITH A LITTLE BIT OF OLIVE OIL.
YOU'RE ADDING A LITTLE BIT OF OIL
EVEN THOUGH THE BACON'S GOT ALL OF ITS OWN FAT?
Memo: YEAH, I DON'T WANT MY BACON TO STICK ON THE PAN.
GOTCHA. NO BACON LEFT BEHIND.
YOU'RE LIKE A MARINE.
[ BOTH LAUGH ]
AS IT COOKS, FLAVORFUL FAT IS RENDERED OUT
BUT DOESN'T GO TO WASTE
WHEN DEHYDRATED ONIONS ARE POURED IN.
THAT'S BRILLIANT WHEN YOU THINK ABOUT IT
BECAUSE ONION ITSELF, THE DRIED ONION,
NEEDS SOMETHING TO REHYDRATE IT.
REHYDRATING IN BACON FAT -- HOW CAN IT GET ANY BETTER?
WHILE THE BACON SIZZLES WITH A DASH OF GROUND PEPPER,
MEMO TENDS TO THE STEAK ITSELF --
A 12-OUNCE NEW YORK STRIP
COATED WITH OLIVE OIL AND WORCESTERSHIRE SAUCE,
CREATING A SYRUPY SURFACE
THAT LETS MEMO EASILY PUT THE PEPPER IN BACON-PEPPER STEAK.
LOOK AT THAT!
LOOK HOW THE PEPPER HAS LITERALLY STUCK
AND THAT VERY LITTLE HAS STUCK TO THE GRILL AT ALL.
IT IS ABSOLUTELY CLINGING TO THE STEAK.
HE COOKS MY SUCCULENT STEAK TO A PERFECT MEDIUM RARE.
BUT MEMO'S LAST MOVE IS BACK TO THE BACON.
AND THEN, HERE COMES THE CHERRY ON THE CAKE.
SWEET, SMOKY, MEAT CANDY CHERRY ON TOP.
THE FAMOUS CHEZ JAY PEPPER STEAK.
THAT'S IT.
THAT 12-OUNCE NEW YORK STEAK, CRISPY BACON,
WITH ALL THAT BLACK PEPPER -- THAT'S FANTASTIC.
I'M READY FOR A BITE OF BACON HISTORY.
OOH!
[ LAUGHS ] I'M SO EXCITED.
AS JAY WOULD SAY, ***.
I LIKE THE WAY JAY ROLLS.
MMM! MMM. MMM.
MMM!
MMM!
PRETTY GOOD.
PEPPER IS INTENSE.
ALL THAT CRISPY BACON,
IT'S LIKE BACON SHRAPNEL ALL OVER MY STEAK HERE.
MMM! MMM!
THE CONTRAST IS SO MAGNIFICENT,
A LOT LIKE BEING IN A DIVE BAR
AND GETTING THIS QUALITY OF FOOD --
THE SOFT, SUPPLE STEAK, THAT CRUNCHY, CRISPY BACON.
ONE OF OUR STAPLES.
I HAVE SEEN PEOPLE CONSUME THAT
FOR YEARS AND YEARS AND YEARS,
BUT YOU HAVE A BIG SMILE ON YOUR FACE.
[ LAUGHS ]
MMM! MMM.
THAT'S ANOTHER SUCCULENT STEP
ACROSS L.A.'s BACON WALK OF FAME.
BUT I'M STILL CALIFORNIA DREAMIN'
FOR THE SHANGRI-LA OF SWINE.
COMING UP, I VISIT A SWEET SHOP
DISHING OUT TWO SCOOPS OF BACON.
[ CACKLES ]
AND THEN, I HIT THE ULTIMATE BACON JACKPOT.
IT'S THE MOST BEAUTIFUL, UGLIEST SANDWICH
IN THE WORLD, BABY.
OOH! OOH!
[ PIG SQUEALS ]
[ PIG SQUEALS ]
Fisher: I'M ON MY WAY
TO L.A.'s QUINTESSENTIAL BACON DESTINATION --
A MEATY MECCA WHOSE HALLOWED MENU
IS EVERY PORK FANATIC'S DREAM.
BUT BEFORE THAT TREAT, I'M TASTING DESSERT.
AT THE NORTHERN EDGE OF SANTA MONICA,
SWEET ROSE CREAMERY HAS BEEN CHURNING OUT
HOMEMADE ICE CREAM CREATIONS SINCE 2010.
BUT I'M NOT MAKING THIS DETOUR FOR SOME PLAIN OLD SCOOP.
I SCREAM, AND YOU'LL SCREAM FOR THEIR BACON-TOPPED ICE CREAM.
Fisher: IF YOU'RE GONNA LIVE THE AMERICAN DREAM,
TRY ICE CREAM WITH BACON.
SWEET, CREAMY, SALTY, CRUNCHY --
OOH, MAN.
TAKE IT FROM THE BACON GUY.
YEAR AFTER YEAR, VANILLA IS RANKED
AS THE COUNTRY'S PREFERRED ICE CREAM FLAVOR.
BACON, HOWEVER, IS STILL A RARE ADDITION,
HAVING ONLY BEEN FIRST COMBINED WITH ICE CREAM IN 1992
AS AN APRIL FOOL'S JOKE
PUT FORTH IN A NEW YORK ICE CREAM PARLOR.
WITH THAT SALTY, SWEET COMBO TURNING HEADS,
SWEET ROSE CREAMERY TOOK NOTE
AND CREATED A BACON ICE CREAM SUNDAE WITH BOURBON CARAMEL
ON THEIR OPENING MENU.
NOW, THEY'RE INJECTING EVEN BIGGER BACON FLAVOR
INTO A SMALLER, HANDHELD SANDWICH.
SO, TELL ME ABOUT THIS BACON ICE CREAM SANDWICH --
THE SLIDER.
WE DECIDED TO REALLY PUSH THE ENVELOPE
A LITTLE BIT WITH BACON --
GLORIFY IT BEYOND ITS SAVORY DINNER MEALS
AND BREAKFAST MEALS.
IS IT GONNA SATISFY MY BACON CRAVING?
THE NAME GIVES IT AWAY, WHICH IS IT'S A SLIDER,
SO IT WON'T BE FILLING, BUT THAT'S PERFECT.
SLIDE RIGHT DOWN.
EXACTLY.
IT'S GONNA FIT THAT LITTLE DESSERT POUCH.
I DO KEEP ROOM IN MY DESSERT STOMACH ALL THE TIME.
ANDREA BEGINS
BY LIGHTLY TOASTING A FRESH-MADE BRIOCHE BUN.
IN AMERICA, IT IS TRADITIONALLY WITH COOKIES.
A LOT OF COUNTRIES AROUND THE WORLD
ACTUALLY MAKE IT WITH BREAD.
SO THEY MAKE IT LITERALLY AN ICE CREAM SANDWICH.
SCOOPED ATOP THAT BRIOCHE BUN, ANDREA CHOOSES A SIMPLE FLAVOR
THAT WON'T COMPETE WITH BACON'S OWN RICH BITE --
SCRATCH-MADE VANILLA BEAN.
NOW, THIS IS MADE IN-HOUSE?
MADE EVERYTHING IN-HOUSE, PASTEURIZED AND ALL.
YEAH.
THAT IS GREAT.
WITH A COMMITMENT TO FRESH, ALL-NATURAL INGREDIENTS,
SWEET ROSE CREAMERY HAD ONLY ONE CHOICE
FOR THEIR SOURCE OF BACON -- A CALIFORNIA BASED COLLECTION
OF AMERICAN FARMERS AND RANCHERS KNOWN AS NIMAN RANCH.
BACON'S GOTTEN ALL CRISPY AND SHINY NOW.
YOU CAN ACTUALLY SEE THE NATURAL SUGARS ON THERE
KIND OF GETTING ALL GLOSSY.
WITH HOMEMADE CINNAMON SAUCE DRIZZLED ON TOP,
THIS BACON MASTERPIECE IS READY FOR MY MOUTH.
THIS IS THE BEST PART OF THE JOB RIGHT HERE.
YOU READY?
MMM!
[ LAUGHS ]
MM-HMM.
[ CACKLES ]
MMM.
I LOVE HOW THE WARM BRIOCHE, AS YOU BITE THROUGH IT,
IT KIND OF SQUISHES DOWN INTO THE COLD ICE CREAM.
YEP.
WOW. AND THE BACON --
THE WAY THE BACON'S SMOKINESS AND THE SALTINESS
PLAYS SO WELL AGAINST THE VANILLA BEAN.
WE RESPECT BACON.
THERE YOU GO. IT'S IN DESSERT FORM.
THAT'S DELICIOUS.
NICE WORK.
THANK YOU.
EVEN THOUGH I POLISHED OFF DESSERT,
I'VE STILL GOT ROOM FOR HOG-HEAVY ENTRéES
AT THE CITY'S MOST PORK-CENTRIC PALACE --
A ROVING FEAST ON FOUR WHEELS WHERE ABSOLUTELY EVERY DISH
IS A DELICIOUS TRIBUTE TO THE BACON GODS.
AND THE BACON ANGELS ARE SINGIN'!
BEHOLD -- THE BACON MANia FOOD TRUCK!
SO, WHAT DID YOU ORDER?
Woman: BACON MAC AND CHEESE.
GO FOR IT.
THIS IS DANGEROUSLY GOOD.
[ BOTH LAUGH ]
HOLY -- YOU GOT TO BE KIDDING ME.
IT'S LOADED FRIES WITH BACON WITH CHILI.
YEAH, IT'S CHILI CON BACON.
CHILI CON BACON.
YEAH.
SINCE 2010,
THE BACON MANia TRUCK HAS CAPITALIZED
ON PURE HUNGER FOR PIG
WITH INNOVATIVE APPETIZERS LIKE THEIR DOG NUTS,
A PEPERONCINI WRAPPED IN CARNE ASADA AND APPLEWOOD BACON.
WANT THE SWEETER SIDE OF SWINE?
HOW ABOUT THE EVER-INDULGENT BROWNIE BITE?
WRAPPED IN BACON, DEEP-FRIED,
AND THEN DRIZZLED WITH CHOCOLATE SYRUP.
I TASTE CHOCOLATE, BACON, AND BROWNIE.
MMM. WHEW!
MY OWN PASSION FOR PORK COULD BE MATCHED
BY THE MAN BEHIND THIS MANia -- OWNER JAY DIEUGENIO.
HOW DID YOU CONCEPTUALIZE THE BACON MANia TRUCK?
WE KNEW WE WANTED IT TO BE REGIONAL FOOD --
ALL AMERICANA KIND OF STUFF,
AND IT JUST KIND OF POPPED INTO OUR HEAD,
"DUDE, BACON IS EVERYWHERE."
[ LAUGHS ]
AFTER TAILGATING ACROSS THE COUNTRY,
JAY REALIZED THE WAY TO ENHANCE EVERY REGIONAL EAT --
ADD MORE BACON.
SO HE PUT THIS METAL MEAL HOUSE INTO GEAR
AS A FAMILY-RUN BACON BUSINESS.
DOES EVERY ITEM ON THE MENU HAVE BACON ON IT?
EVERYTHING HAS BACON ON IT.
IF SOMEONE COMES AND ASKS, "CAN YOU HOLD THE BACON?"
THEY CAN'T HAVE IT.
WILL NOT SELL WITHOUT BACON?
WILL NOT SELL WITHOUT BACON.
BACON, BACON, AND MORE BACON --
IN IT, ON IT, UNDER IT, AROUND IT, IT'S ALL GOOD.
WHEW.
[ LAUGHS ]
I HAVE NO IDEA WHERE THIS GUY'S MOUTH HAS BEEN.
COMING UP, I JUMP INTO THE PIG-MOBILE,
WHERE THIS MEAT MADMAN CRAFTS A SANDWICH
THAT WILL UNLEASH MY INNER ANIMAL.
FREAKIN' EPIC!
DUDE, I'M ABOUT TO HUMP YOUR LEG LIKE A DOG.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
Fisher: I'M IN SUNNY LOS ANGELES, CALIFORNIA,
THE ENTERTAINMENT CAPITAL OF THE COUNTRY,
WHERE AN ESTIMATED 6,000 DIFFERENT FOOD TRUCKS
COMPETE FOR CUSTOMERS WITH THEIR OWN UNIQUE BRANDING.
FORTUNATELY, I FOUND THE ONE WHOSE BRAND IS ALL BACON.
IT'S THE CITY'S ULTIMATE DESTINATION,
WITH A HOG DISH I'M HANKERING FOR --
THEIR UNRIVALED BACON GRILLED CHEESE CREATION --
THE JACK BACK SAMMIE.
YEAH?
DO YOU MAKE GRILLED CHEESE SANDWICHES AT HOME?
YEAH, BUT THEY DON'T LOOK LIKE THIS.
[ LAUGHTER ]
THE GRILLED CHEESE SANDWICH WAS CREATED
DURING THE GREAT DEPRESSION OF THE 1920s
AS AN INEXPENSIVE DISH FOR MODEST BUDGETS.
BUT BACON MANia'S TAKE ON IT WAS CREATED SIMPLY BY MISTAKE.
Dieugenio: YOU KNOW WHEN YOU COOK A GRILLED CHEESE,
AND THE CHEESE MELTS AND GETS ALL CRISPY ON THE GRILL?
YEAH.
WE FIGURED, "YOU KNOW WHAT?
"LET'S PUT IT ON THE OUTSIDE
"TO MAKE IT NOT A SOGGY SANDWICH
"BUT SOMETHING CRISP AND NICE
THAT THE PEOPLE ARE GONNA BITE INTO."
IT BEGINS WITH THICK TEXAS TOAST ON THE GRILL,
THEN GETS LOADED WITH HEFTY PORTIONS
OF SHREDDED, AGED CHEDDAR FOR A SMOOTH, MELTY LAYER
TO HOUSE A GLORIOUS BLEND OF BACON CHUNKS.
THIS IS A PRE-COOKED,
HICKORY- AND APPLEWOOD-SMOKED BLEND THAT WE USE.
WHY THE BLEND? WHY THE TWO DIFFERENT BACONS?
YOU DON'T WANT AN OVERWHELMING HICKORY-SMOKE FLAVOR,
BUT YOU ALSO WANT THE APPLEWOOD.
IT'S A LITTLE BIT SWEETER.
SEE THE DIFFERENCE IN THE TWO BACONS?
APPLEWOOD GOT THAT PINK, ROSY BRIGHTNESS TO IT.
THE HICKORY GONNA HAVE A LITTLE BIT
OF THAT DARKER, MORE BITTER SMOKE TO IT.
SWEET, SUCCULENT.
STILL SUCCULENT, A LITTLE BIT MORE SPICY --
A LITTLE MORE BITE TO THE HICKORY BACON.
IT IS.
I'M GONNA PUT SOME MORE CHEESE ON TOP.
YOU'RE KIDDING ME.
AND WE'RE GONNA SPREAD IT ON THE OUTSIDE --
JUST A THIN LAYER ON THE OUTSIDE, JUST LIKE THAT.
LOADING UP THE CENTER
WITH HOMEMADE CHIPOTLE-BASED SOUR CREAM SAUCE,
JAY THEN GIVES THE SAMMIE AN ADDITIONAL FLIP
TO CRISP UP THE TOP LAYER OF CHEESE.
SO, WE GOT CHEESE ON THE INSIDE,
CHEESE ON THE OUTSIDE.
WOW! THAT'S CRAZY!
AND WE'RE JUST GONNA COVER IT, GET A LITTLE MELT TIME.
AND IT'S THE MOST BEAUTIFUL, UGLIEST SANDWICH
IN THE WORLD, BABY.
LOOK AT THIS.
CRISPY, CRUNCHY CHEESE ON THE OUTSIDE.
LOOK AT THAT CHEESE JUST MELTING AND OOZING.
[ LAUGHS ]
LIKE MOLTEN LAVA RIGHT THERE!
I'M GOING IN.
OOH! OOH!
MMM!
THE FRICKIN' SHARP CHEESE,
THE TWO DIFFERENT TYPES OF BACON,
THAT CHIPOTLE SOUR CREAM IN THERE,
THAT'S BRILLIANT.
JAY HYPNOTIZED ME WITH HIS BACON GRILLED CHEESE GOLD.
MMM!
BUT HIS PORCINE WIZARDRY CONTINUES,
CONJURING UP AN EVEN MORE MIND-BLOWING UNION
OF CHEESE AND BACON, THIS TIME WITHOUT ANY BREAD.
Dieugenio: THESE ARE CALLED OUR BACON CHEESE CRISPS.
WE'RE JUST FRYING THE CHEESE TO A CRISP.
THAT'S ALL WE'RE DOING.
I'VE HAD PLENTY OF BACON,
BUT NEVER IN A GRILLED SEA OF CRISPED CHEESE.
EVEN BETTER, JAY IS LETTING ME GO HOG WILD
WITH TOPPINGS LIKE PULLED PORK, CHILI, AND EVEN AN EGG.
Fisher: THIS LOOKS AMAZING.
OH! WOW.
THIS IS LIKE A PIZZA WITHOUT THE DOUGH.
IT'S LIKE A TACO WITHOUT THE TORTILLA.
[ LAUGHS ]
THIS IS ABSOLUTELY "REDONKULOUS" RIGHT NOW.
YOU ARE DOING L.A. PROUD, BRO.
THANK YOU, SIR.
OH, MY GOD.
I KNOW. IT'S RIDICULOUS, ISN'T IT?
HOLY [BLEEP]
IT'S JUST LAYER UPON LAYER OF BACON FLAVOR --
SMOKY, DELICIOUS.
NO BREAD -- FREAKIN' CRISPY CHEESE, MAN!
OHH.
DUDE, I'M ABOUT TO HUMP YOUR LEG LIKE A DOG.
I'M GOOD RIGHT NOW.
[ BOTH LAUGH ]
I THOUGHT I CAME HERE
FOR A FREAKING GRILLED CHEESE SANDWICH, RIGHT?
I'M HAVING A GRILLED CHEESE THING!
IT'S CHEESE-GRILLED BACON, CHILI, EGGS, WHATEVER YOU WANT.
THIS IS ULTIMATE BACON MANIA
RIGHT HERE IN THE BACON MANia TRUCK.
WELL-NAMED TRUCK, BROTHER. WELL-NAMED.