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CHICAGO IS SYNONYMOUS WITH INCREDIBLE FOOD.
BUT I'M HERE TO UNCOVER CULINARY TRIUMPHS
THAT MAKE THE WINDY CITY HOG HEAVEN.
FROM A MEATY TRIPLE THREAT WRAPPED IN BACON
AND A CHEESY PIG-PACKED SANDWICH,
TO CHI-TOWN'S MOST LEGENDARY DISH
THAT'S HAD AN EXTREME BACON MAKEOVER,
THIS PORK PILGRIMAGE IS GOING TO BE EPIC.
MMM!
OH, BACON.
BACON, BACON, AND MORE BACON.
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.
AHH!
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 IN CHICAGO, ILLINOIS,
A CITY KNOWN FOR ITS FOOD TRADITIONS,
AND AT ONE TIME, OUR NATION'S LARGEST MEATPACKING CENTER.
IN 1865, THE UNION STOCK YARDS
OPENED FOR BUSINESS JUST SOUTH OF CHICAGO.
AT ITS PEAK, THE YARDS PROVIDED 82% OF THE COUNTRY'S MEAT
AND EMPLOYED OVER 40,000 WORKERS.
AT THE TURN OF THE 20th CENTURY,
THE WINDY CITY WAS AMERICA'S MEATPACKING CAPITAL
AND DUBBED THE HOG BUTCHER TO THE WORLD.
TODAY, THE CITY IS UNDERGOING A BACON RENAISSANCE.
IN 2009, CHICAGO'S BACON FEST REIGNITED LOCAL PORK PASSION
AND PAVED THE WAY FOR LOCAL HOG INNOVATIONS
LIKE BACON COLOGNE AND BACON-FLAVORED LOLLIPOPS.
THERE'S NO DOUBT CHI-TOWN HAS BACON FEVER,
BUT I'VE ONLY GOT TIME
FOR THE MOST MOUTHWATERING PILES OF PIG
ON MY WAY TO INDULGE IN THE CITY'S ULTIMATE BACON DISH --
A MEAL THAT JUST MAY SURPRISE YOU.
THAT IS SOME KNOCKOUT SNOUT.
FIRST I'M HITTING THE GREEN DOOR TAVERN,
A WINDY CITY LEGEND THAT'S BEEN FILLING STOMACHS SINCE 1921.
BACON WAS ONLY 52 CENTS A POUND AT THE TIME,
BUT GREEN DOOR'S CUSTOMERS WEREN'T THERE
JUST FOR THE CUISINE.
IT WAS THE ERA OF PROHIBITION,
SO THEY WERE PACKING THE BASEMENT FOR ***.
A GREEN DOOR ON YOUR ESTABLISHMENT
MEANT THAT YOU HAD A SPEAKEASY AND THAT YOU SOLD ***.
DURING PROHIBITION, WE WERE THE PLACE TO BE
IF YOU WERE LOOKING FOR SOME UNSAVORY ACTION.
ALL RIGHT, TODD.
I FEEL LIKE BUGSY McBACON DOWN HERE.
WOW. LOOK AT THIS PLACE.
ACCORDING TO LEGEND,
THE TAVERN'S SPEAKEASY WAS CONTROLLED BY DEAN O'BANION,
AN INFAMOUS CHICAGO MOBSTER AND AL CAPONE RIVAL.
IT'S INCREDIBLE. THIS IS, LIKE, VINTAGE.
THIS IS 1920s RIGHT HERE.
IT WAS DURING THE ROARING '20s
THAT CHICAGO'S OWN OSCAR MAYER BEGAN SELLING
SLICED, PACKAGED BACON TO THE MASSES,
CHANGING HOG HISTORY FOREVER.
IT CAUSED A BOOM IN THE MEAT'S POPULARITY
AND EVEN LED TO THE CREATION OF CULINARY STAPLES
LIKE THE COBB SALAD AND THE B.L.T.
TODAY, THE TAVERN STILL SERVES
THEIR SHARE OF BEER AND COCKTAILS,
BUT IT'S THE CITY'S FAMOUS BACON
THAT MAKES ALL THE GRUB HERE BETTER THAN EVER.
[ LAUGHS ] TWO THUMBS UP.
OH, YEAH.
IT HAS SO MUCH BACON ON IT,
IT'S LIKE ONE WHOLE PIECE OF BACON.
THERE'S A LOT OF BACON ON IT.
[ LAUGHS ]
THE GREEN DOOR COVERS ALL THE BACON BASES,
BUT ONE PLATE KNOCKS IT OUT OF THE PARK COMPLETELY --
THE BACON-LACED, TRIPLE-DECKER GRILLED CHEESE SANDWICH...
...A THREE-LAYER MASTERPIECE MADE WITH TWO TYPES OF BREAD,
THREE DIFFERENT CHEESES,
AND NOT ONE, BUT TWO STYLES OF SAVORY BACON.
I'M HEADED TO THE KITCHEN TO SEE HOW LOU STACKS
HIS TRIPLE-DECKER, HOG-HEAVY GRILLED CHEESE.
THIS SANDWICH HAS BEEN IN THE RECIPE BOOK HERE FOR FOREVER.
YOU READY TO SEE IT?
BUT, FIRST, YOU GOT TO SHOW ME THE BACON.
WE USE TWO DIFFERENT TYPES OF BACON IN MAKING THIS SANDWICH.
IT'S LIKE A BACON DAILY DOUBLE.
IT'S A BACON BONANZA.
WE USE A THINNER, HICKORY-SMOKED BACON TO GET THAT CRUNCH.
WE ALSO USE A THICKER-CUT APPLEWOOD BACON
TO GET THAT DIFFERENT LEVEL OF FLAVOR.
SO, THIS IS THE HICKORY BACON UP HERE.
WHAT DO YOU THINK?
I'M 50% HAPPY RIGHT NOW,
'CAUSE YOU TALKED ABOUT A SECOND TYPE OF BACON.
WHERE'S THAT BACON AT?
OHH, LOOK AT THAT.
THIS IS THE THICKER-CUT BACON WE USE...
...FOR THAT BOTTOM LAYER.
THAT IS GORGEOUS.
LOOK AT THE SIZE OF THAT.
THIS IS BEAUTIFUL.
THANK YOU. NOW I FEEL BETTER.
TYPICAL SLICED BACON IS AS THICK AS A PENNY
AND YIELDS 20 SLICES PER POUND.
BUT ON THE GREEN DOOR'S GRILL, THEIR APPLEWOOD-SMOKED BACON
IS MORE THAN TWICE AS THICK,
MAKING EIGHT MASSIVE SLICES A POUND.
I LOVE THE SOUND OF BACON SIZZLING.
IT PUTS ME AT EASE, RIGHT THERE.
LOU CONTINUES CONSTRUCTION ON THE BACON-CHEESE MASTERPIECE
BY COVERING WHITE-BREAD SLICES WITH SHARP CHEDDAR AND MUNSTER,
WHILE PUNGENT SWISS GOES ON THE RYE.
THEN AN ENTIRE SHEET OF THIN-CUT HICKORY BACON
JOINS THE STRIPS OF SWEET APPLEWOOD
FOR A SIZZLING SYMPHONY.
IT'S LITERALLY LIKE MAKING A GRILLED CHEESE BACON BED.
I CAN SLEEP IN THIS THING.
WHILE THE BACON COOKS,
LOU GIVES ALL THREE CHEESES A UNIFORM MELT
AND THEN LAYERS ON PORK PERFECTION.
IN THE MIDDLE HERE, WE PUT OUR TOMATO.
ASSEMBLE THAT. WE PUT THAT ON THAT BOTTOM LAYER.
WE NOW HAVE OUR SANDWICH READY.
WOW.
WHOO.
WITH ALL THAT MELTY CHEESE, FRAGRANT BREAD,
AND A DOUBLE DOSE OF SUCCULENT BACON,
I'M READY TO TAKE THAT PILLAR OF PORK DOWN.
WOW.
[ LAUGHS ]
ALL RIGHT, HERE I GO.
MMM!
MMM.
MMM.
THE WAY THE TWO DIFFERENT BACONS KIND OF FIGHT IN THERE.
ONE'S LIKE, "HEY, WATCH OUT.
I'M CRISPY AND FRAIL, AND I'M HOT AND SMOKY."
AND THE OTHER ONE'S ALL,
"LISTEN, DUDE, I'M RELAXING, BEING SUCCULENT."
IT'S REALLY BEEN A STAPLE ITEM OF OURS HERE FOREVER.
MAN, YOU HAVE REALLY PACKED THE BACON INTO THIS THING.
THIS IS A BACON-NATION SANDWICH TO BE PROUD OF.
CHEERS TO THE GREEN DOOR TAVERN.
MAY YOU KEEP ON ROCKING THE BACON WORLD.
WITH THE SKYSCRAPER OF SWINE
KNOCKED OFF MY CHICAGO CHECKLIST,
I'M HEADING ACROSS THE RIVER TO A MOM-AND-POP SHOP
THAT MAY BECOME THE BIRTHPLACE
OF MY BEST BACON INNOVATION EVER.
COMING UP, THE LINE BETWEEN GENIUS AND MADMAN
IS AS THIN AS A STRIP OF BACON.
AND MY PORK INNOVATION
IS ABOUT TO DICTATE WHICH SIDE I FALL ON.
Fisher: WOW. THAT IS PORKING DELICIOUS.
OH! I'M GIDDY!
LOOK AT ALL OF THAT BACON.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
MY HUNT FOR THE COUNTRY'S BEST BACON CREATIONS
HAS SWEPT ME TO CHICAGO, ILLINOIS,
A CITY WITH A LONG HISTORY OF BEEF INNOVATIONS.
BACK IN 1893, TWO AUSTRIA-HUNGARIAN IMMIGRANTS
FIRST INTRODUCED THE VIENNA BEEF HOT DOG.
IN 1920, ITALIAN IMMIGRANTS TOOK THIN SLICES OF BEEF
AND CREATED THE LEGENDARY ITALIAN BEEF SANDWICH.
TODAY, I'M ADDING TO THIS CITY'S MEATY HISTORY
AT SOUTH SIDE STAPLE MORRIE O'MALLEY'S,
KNOWN FOR THEIR LEGENDARY
ALL-BEEF, CHICAGO-STYLE HOT DOGS.
BUT I'M NOT HERE FOR A TASTE.
I'M GONNA PORK UP THE PLACE
WITH A GROUNDBREAKING NEW DISH OF MY OWN.
IT'S A TRIBUTE TO MY BACON BRETHREN
THAT WILL TAKE THE CLASSIC CHICAGO HOT DOG
WHERE IT'S NEVER DARED --
AN INVENTION I CALL THE BACON TURTLE BURGER.
DIG IN.
OOH, THAT LOOKS GOOD.
YOU MUST HAVE TO KIND OF FORMULATE
A LITTLE BIT OF A SYSTEM TO EAT A CHICAGO-STYLE DOG.
GET USED TO THE MESS.
LOCATED DOWN THE STREET FROM THE HOME OF THE WHITE SOX,
O'MALLEY'S BEGAN IN 1989 AS A SIMPLE FOOD CART
SERVING UP BALLPARK FAVORITES
LIKE STEAK SANDWICHES, BACON CHEESEBURGERS,
AND DROOL-WORTHY CHICAGO-STYLE HOT DOGS
MADE WITH VIENNA BEEF FRANKS
AND STACKED WITH A JAW-DROPPING MOUNTAIN OF TOPPINGS.
WHY DID YOU START MORRIE O'MALLEY'S?
WELL, I WAS A CHICAGO POLICE OFFICER FOR 32 YEARS,
HAD TO EAT AT A LOT OF FAST-FOOD PLACES.
I HAD HOT DOGS ALL OVER THE CITY,
AND I THOUGHT I COULD DO IT BETTER.
WE GET THEM FROM VIENNA BEEF.
WE BUY THE BEST HOT DOG THAT THEY SELL.
NATURAL CASING.
EVERY O'MALLEY'S HOT DOG USES THAT NATURAL CASING,
AS WELL AS A SECRET FAMILY RECIPE OF SPICES
AND A POPPY-SEED BUN.
BUT WHAT MAKES A CHICAGO DOG UNIQUE ISN'T WHAT'S IN THE BUN.
IT'S WHAT GOES ON TOP.
I LIKE HOW YOU HIT THAT SPOT AND THEN DRAG IT ACROSS THERE.
DRAG IT THROUGH THE GARDEN.
DOESN'T IT LOOK PRETTY?
I MEAN, YOU'VE GOT DIFFERENT COLORS.
O'MALLEY'S DOGS ARE DRAGGED THROUGH THE GARDEN --
A DIRECT REFERENCE TO THE GARDEN-ON-A-BUN NICKNAME
GREEK IMMIGRANTS HAD GIVEN TO THEIR STREET FRANKS
BACK IN THE 1920s.
FIRST, JINGER LOADS EACH DOG
WITH SIMPLE YELLOW MUSTARD AND SWEET, NEON-GREEN RELISH.
WHOA, YOU WEREN'T KIDDING ABOUT NEON. THAT IS INCREDIBLE.
BUT ONE THING IS NEVER ALLOWED.
NO KETCHUP IN THERE?
IT'S A RULE HERE IN CHICAGO.
NO, YOU NEVER PUT KETCHUP ON A HOT DOG...
WHY NOT?
...UNLESS YOU'RE MAYBE 10 OR UNDER.
[ LAUGHS ]
THEN WE PUT TWO SPORT PEPPERS.
NOW, WHAT IS A SPORT PEPPER, EXACTLY?
OKAY, IT'S GOT A LITTLE KICK. WANT TO TRY ONE?
[ COUGHS ]
YOU DIDN'T TELL ME THE THING WAS GONNA EXPLODE IN MY MOUTH.
I LIKE THAT.
[ LAUGHS ]
FINISHING IT WITH CHOPPED ONION,
PICKLE, CUCUMBER, TOMATO, AND SOME CELERY SALT,
MY O'MALLEY'S DOG IS DONE.
THAT'S BEAUTIFUL.
MMM. MMM.
THE SNAP OF THE DOG.
RIGHT. YOU GOT TO HAVE THAT SNAP.
MMM. MMM.
THAT WAS AN AWESOME CHICAGO-STYLE HOT DOG RIGHT THERE. WOW.
O'MALLEY'S DOES THE CHICAGO DOG PROUD,
BUT I'VE ALWAYS GOT BACON ON THE BRAIN.
[ SNIFFS ]
THIS IS WHERE YOU KEEP THE BACON.
I CAN SMELL IT. THE BACON'S HERE SOMEWHERE.
MY B.A.D. FLARES UP -- MY BACON ATTENTION DEFICIT.
THERE'S NOTHING I CAN DO BUT GET SOME BACON.
[ LAUGHS ]
THE SMOKING PROCESS GIVES RAW BACON A MOUTHWATERING AROMA.
BUT WHEN IT'S COOKED, A CHEMICAL REACTION
BETWEEN AMINO ACIDS AND REDUCING SUGARS
RELEASES EVEN MORE IRRESISTIBLE SMELLS
THAT DRIVE MY TASTE BUDS WILD.
OHH. I THINK IT SMELLS GREAT.
O'MALLEY'S BACON COMES FROM PREMIUM-BELLIED PORK
THAT'S BEEN SEMI-DRY-CURED AND THEN SLOWLY SMOKED.
AND AFTER GETTING A GLIMPSE OF THEIR PRECIOUS PIG
AND HAVING SEEN ALL THOSE DELICIOUS DOGS,
I'M FEELING INSPIRED.
I'VE HAD A FOOD-FUSION IDEA BREWING
THAT BOLDLY GOES WHERE NO BACON LOVER HAS GONE BEFORE.
I WAS HOPING YOU MIGHT INDULGE ME WITH THIS THING
I'VE HEARD ABOUT THROUGH THE BACON UNIVERSE.
OKAY, OKAY.
AND SINCE YOU GUYS HAVE GREAT HOT DOGS,
I THINK THE MARRIAGE TOGETHER WOULD BE PRETTY AWESOME.
BUILD IT ALL TOGETHER,
AND WE GET THIS ADORABLE, EDIBLE TURTLE.
I LOVE IT.
JINGER IS ON BOARD, SO BRACE YOURSELF, AMERICA.
I'VE GOT A CREATION THAT TAKES O'MALLEY'S DOGS
FOR A WALK ON THE BACON SIDE.
I CALL IT THE BACON TURTLE BURGER.
IT'S A TRIFECTA OF MEAT,
GATHERING TWO BEEFY HAMBURGER PATTIES,
THREE JUICY HOT DOGS,
AND NOT JUST ONE OR TWO PIECES OF BACON --
I'M LAYING OUT 10 STRIPS OF THE GREATEST MEAT KNOWN TO MAN.
ABSOLUTELY.
SO, WE JUST NEED TO MAKE KIND OF THIS WEAVE OF BACON --
THIS LATTICE, IF YOU WILL.
WITH THE BACON LATTICE ASSEMBLED
AND ONE BURGER PATTY DOWN,
WE CUT THREE HOT DOGS TO FORM THE HEAD, FEET, AND TAIL
SO, NOW WHAT WE WANT TO DO IS WE WANT TO TAKE THE FEET
AND PUT THEM IN THE FOUR CORNERS, IF YOU WILL.
SO, THERE YOU HAVE THE HEAD, THE FOUR FEET,
AND THAT BEAUTIFUL TAIL.
AFTER PLACING A SECOND HAMBURGER ON TOP,
IT'S TIME FOR THE MAGIC MOMENT
WHEN SAVORY MEAT FLAVOR GETS WRAPPED UP TIGHT
IN 10 SMOKY SLICES OF MOUTHWATERING BACON.
[ LAUGHS ]
WELL, YOU KNOW, I FALL ASLEEP AT NIGHT
TO IDEAS OF BACON AND PORK BELLIES FLYING OVER MY HEAD.
I DO.
AFTER 40 MINUTES IN THE OVEN,
IT'S TIME FOR THE MEATY MOMENT OF TRUTH.
LOOK AT THAT. THE B.L. TURTLE BURGER.
WITH A MOUNTAIN OF FIXINGS LIKE KETCHUP, MUSTARD, AND RELISH,
SHE'S THE PICTURE OF PIG PERFECTION.
OKAY, YOU READY? I'M GOING IN.
MY MOUTH IS WATERING HERE.
I'VE BEEN THINKING ABOUT THIS FOREVER.
MMM.
MMM.
THAT'S A LOT OF BACON. OH.
I LOVE HOW YOU GET THE SNAP OF THE HOT DOG.
I LIKE HOW THE ENDS GOT ALL ROASTED,
AND THEN YOU GET THAT CRISPY BACON ON TOP,
A LITTLE BIT MORE OF THE MEDIUM-RARE BACON ON THE BOTTOM.
DELICIOUS.
WHO ARE YOU KIDDING? THAT'S FANTASTIC.
OKAY.
OH, THAT WAS FANTASTIC. THANK YOU.
I'VE HIT TWO OF THE CITY'S MOST PORK-PACKED PLACES,
BUT CHICAGO'S ULTIMATE BACON JOINT STILL AWAITS ME.
COMING UP...
BRING IT TO ME, BABY. OH.
...I'M HEADING TO THE HOME OF A BACON INNOVATION
THAT HAS ME SINGING MY SWINE SONG.
♪ I'M IN HEAVEN ♪
♪ PORK BACON HEAVEN ♪
OH, MAN!
[ PIG SQUEALS ]
[ PIG SQUEALS ]
MY BACON ODYSSEY HERE IN CHICAGO HAS BEEN EPIC.
MMM.
I'VE TOPPLED A HOG-HEAVY TRIPLE-DECKER
AND SPAWNED A BACON CREATION FOR THE AGES.
BUT NOW IT'S TIME TO FACE OFF WITH THE ULTIMATE DISH --
ONE SO MEATY, SO BACONY,
IT'S BECOME THE THING OF LEGEND.
MY FINAL STOP IS A WINDY CITY INSTITUTION
FAMOUS FOR CHICAGO-STYLE DEEP-DISH PIZZA.
NOW, I KNOW.
PIZZA -- IT'S NOT NORMALLY MY THING,
BUT THIS IS A MEAT DISH SO RICH, SO LOADED WITH PORK,
THAT EVEN THE BACON GODS BOW DOWN BEFORE IT.
THIS, MY FRIENDS,
IS GINO'S FAMOUS CHICAGO DEEP-DISH.
IN 1943, DEEP-DISH WAS BORN
AT A PIZZERIA ON THE NORTH SIDE OF CHICAGO.
23 YEARS LATER, TWO CABBIES CRAVING THAT TASTE
OPENED UP GINO'S EAST
TO GIVE THEIR FELLOW DRIVERS ON THE SOUTH SIDE
A PLACE TO ENJOY THEIR OWN VERSION OF THE ITALIAN STAPLE.
TODAY, GINO'S EAST IS STILL HOME
TO CHI-TOWN'S TOP DEEP-DISH,
FROM THE TRADITIONAL CHEESE-AND-PEPPERONI
TO THE CHICAGO FIRE, WITH EXTRA HOT SAUSAGE AND RED PEPPERS.
I JUST WANT YOU TO SEE THIS.
THEY HAVE ACTUALLY POLISHED OFF AN ENTIRE PIE.
APPARENTLY.
YOU KNOW, PEOPLE COME TO CHICAGO JUST FOR GINO'S EAST PIZZA.
IT'S THE BEST DEEP-DISH.
BUT DON'T LOSE FAITH, MY BACON FOLLOWERS.
I HAVEN'T DESERTED YOU. I'M NOT HERE FOR PIZZA.
I'M HERE FOR A MEATY MASTERPIECE.
IT'S TOPPED WITH FOUR TYPES OF PORK
AND SO BIG THAT IT'S MEASURED NOT BY SLICES, BUT BY POUNDS.
IT IS THE MEATY LEGEND.
THE MEATY LEGEND IS OUR ATTEMPT TO STUFF
AS MUCH PORK PRODUCTS INTO A SINGLE PIZZA AS POSSIBLE.
SO IT'S JUST TOTALLY LOADED.
OUTSTANDING. THAT MAKES MY DAY.
20 YEARS AGO, THE MEATY LEGEND WAS A BREAKFAST TREAT
LOADED WITH MORNING FAVORITES LIKE SAUSAGE AND BACON
THAT THE COOK HAD MADE ONLY FOR THE STAFF.
AFTER FIVE YEARS OF DELICIOUS SECRECY,
WORD GOT OUT, AND THE MEATY LEGEND
MADE ITS WAY TO THE GINO'S MENU.
NOW IT'S SUPER-PACKED WITH PORK,
FROM SAUSAGE AND PEPPERONI TO CANADIAN AND AMERICAN BACON.
THAT'S A PAN? THAT LOOKS LIKE A HUBCAP.
LOOK AT THIS THING.
NOAH SPREADS A UNIQUE CORNMEAL CRUST OVER THE PAN
TO ENSURE IT CAN HOLD THE LEGEND'S MASSIVE WEIGHT.
THE MEATY LEGEND WILL WEIGH IN AT OVER SEVEN POUNDS.
THAT'S INSANE.
AND BASED ON WHAT I KNOW ABOUT YOU WITH BACON,
WE MIGHT COME IN A LITTLE HEAVY TODAY.
[ LAUGHS ] I LIKE THE WAY YOU THINK.
WHEN THE CRUST IS READY, IT'S TIME TO GET CHEESY --
REAL CHEESY.
LOOK AT THAT.
THAT'S TWO POUNDS OF CHEESE IN THIS PIZZA.
THAT'S INCREDIBLE.
SO, WHAT'S NEXT TO MAKE THE MEATY LEGEND?
NEXT IS OUR FAMOUS GINO'S EAST PATTY SAUSAGE.
LOOK AT THAT THING. THAT'S AMAZING.
YOU'RE GONNA ROLL THAT WHOLE THING?
THAT'S LIKE AN AREA RUG LAID INTO THE MIDDLE OF OUR PIZZA.
THIS INFAMOUS ITALIAN SAUSAGE HAS BEEN SERVED
HERE AT GINO'S, AND ONLY GINO'S, FOR NEARLY 50 YEARS.
SINCE THE EXACT MIXTURE OF SPICES
IS A CLOSELY GUARDED SECRET,
NOAH WON'T DIVULGE THE FULL RECIPE,
BUT HE'S MORE THAN WILLING TO SHARE THE FLAVOR.
IT'S IMPORTANT THAT WE COVER AS MUCH OF THE PIZZA
WITH THIS AS POSSIBLE.
THAT'S SERIOUS BUSINESS RIGHT THERE.
NEXT WE'RE MOVING ALONG TO OUR PEPPERONI.
IS THERE A SCIENCE TO HOW MUCH PEPPERONI?
THE SCIENCE IS COVER THE WHOLE PIE.
WORKS FOR ME.
OH, YEAH.
COMING UP, WE'VE GOT TWO LAYERS OF PORK DOWN
ON THIS MONUMENT TO MEAT,
BUT WE'RE JUST GETTING STARTED.
YES!
OH, MY GOSH. LOOK AT THAT.
THIS IS A MONSTER.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
MY QUEST FOR AMERICA'S BEST BACON JOINTS
HAS BROUGHT ME TO CHICAGO, ILLINOIS,
THE CAPITAL OF DEEP-DISH PIZZA.
AND HERE AT GINO'S EAST,
THE WINDY CITY'S ULTIMATE BACON DESTINATION,
THOSE TWO WORLDS HAVE COLLIDED TO FORM THE MEATY LEGEND --
A DEEP-DISH PIE PACKED
WITH FOUR DIFFERENT TYPES OF DELICIOUS PORK.
FOR THOSE OF YOU KEEPING COUNT AT HOME, THAT'S TWO LAYERS --
COUNT THEM -- TWO LAYERS OF MEAT.
IT'S THE DISC O' SAUSAGE --
THAT SECOND LAYER OF PEPPERONI ON THERE.
IT'S BACON TIME.
YES!
CANADIAN BACON.
YOU FOOLED ME.
CANADIAN BACON.
IT'S BACON...IF YOU WANT TO CALL IT THAT.
IT'S REALLY HAM. IN MY WORLD, IT'S NOT BACON.
CANADIAN BACON IS CUT FROM THE BACK OF THE PIG
AND IS WET-CURED IN A BRINE SOLUTION
TYPICALLY MADE WITH WATER, SALT, AND OTHER SPICES,
WHILE MY BELOVED AMERICAN BACON IS CUT FROM THE PORK BELLY,
CURED AND SMOKED FOR DELICIOUS FLAVOR.
BUT THE BIGGEST DIFFERENCE --
THE AMERICAN VERSION HAS SIX TIMES AS MUCH FAT
AS ITS CANADIAN COUNTERPART.
BUT AS ALL BACON LOVERS KNOW,
WHERE THERE'S FAT, THERE'S FLAVOR.
LET'S GET THIS CANADIAN BACON IN THERE.
ONE FOR YOU,
ONE FOR ME, ONE FOR YOU.
AND THEN WE FOLLOW CANADIAN BACON WITH GOOD AMERICAN BACON.
THERE IT IS -- THE MUSIC TO MY EARS.
UNLIKE THE OTHER CHI-TOWN DISHES THAT USE BACON STRIPS,
HERE AT GINO'S, IT'S CUT INTO TINY PIECES.
ALL RIGHT, WELL, I DEFINITELY GIVE THAT
THE "UNITED STATES OF BACON" STAMP OF APPROVAL.
THAT IS BEAUTIFUL.
I SEE A SPOT RIGHT THERE THAT I MISSED.
RIGHT THERE.
OH. ALL RIGHT, THERE YOU GO.
OH, OKAY. RIGHT THERE.
THIS POOL OF PORK GETS EVEN DEEPER
WHEN NOAH ADDS TOMATO SAUCE, ROMANO CHEESE, AND OREGANO,
FOLLOWED BY A SECOND FULL POUND OF BACON,
MAKING THIS EPIC LEGEND TIP THE SCALES
AT 10 POUNDS OF PERFECTION.
YOU COULD DO YOUR WORKOUT RIGHT HERE. OH, YEAH.
AFTER 45 MINUTES IN THE OVEN, IT'S GO TIME.
I'M READY TO CONQUER CHICAGO'S ULTIMATE PIZZA BACON CREATION.
Fisher: [ LAUGHS ]
BRING IT TO ME, BABY.
LOOK AT ALL OF THAT BACON. OH!
LOOK AT THAT. THAT LOOKS INCREDIBLE.
ALL RIGHT. HERE WE GO.
MMM.
IT'S A MEAT PARTY.
IT'S A MEAT PARTY.
IT'S KIND OF LIKE BITING INTO A PIZZA STEAK --
THE CANADIAN BACON, THAT HAM-LIKE FLAVOR,
AND THEN THAT SMOKY BACON,
THE WAY IT'S IN EVERY SINGLE BITE.
THE WAY ALL THESE FLAVORS COME TOGETHER --
ALL THESE MEATS MEETING --
IT'S LIKE THE CONTINENTAL CONGRESS
COMING TOGETHER TO FORM OUR GREAT NATION --
THE GREAT NATION OF THE MEATY LEGEND.
[ LAUGHS ]
THAT IS STUPID GOOD.
LOTS OF FUN.
OH, GREAT STUFF.