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and we're rolling out,
looking for America's greatest diners, drive-ins, and dives.
On this trip...
...I'm hitting the exit...
Keep going. Keep going. Okay. We're good. We're good.
...for some savory sensations...
This is all 100% made here.
...in Williamsburg, Brooklyn.
Brother, I'm gonna tell you something --
You've got it going on here.
I like the way you roll.
...serving up some seriously eclectic combos.
[ Southern accent ] Now we're gonna cook it in the country oven.
And in Grandy, North Carolina...
Can I get some music in the background, please?
...the brewery/farm stand/ restaurant combo...
What in the wild, wild world of sports was that?!
...with all the tools of the trade.
Holy shnikey!
Dude! That was out of control.
That's all right here, right now on "Triple D."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm just over the bridge from Manhattan
in a cool, little neighborhood known as Williamsburg.
I've heard it described as kind of like a college campus
just without the college, so you know they got to have
cool, little joints like this place -- Jimmy's Diner.
Got The All American with bacon.
It's heaven on a plate.
Chico Grande.
It's perfect breakfast, lunch, or dinner.
MAN: Fried chicken.
They fry it just enough,
but they keep it healthy just enough.
WOMAN: It's all I want to eat on a weekend morning,
especially if you've been out late the night before.
FIERI: No worries, 'cause in the morning,
Josh Cohen and Blair Papagni got you covered...
like they have since 2007 when they opened the joint.
Like that awesome diner in a college town.
But you guys have no college.
Oh, that's not true. This is like the unofficial NYU campus.
In the city.
Exactly.
COHEN: And Blair made the menu when she was pregnant.
You do have fried pickle chips?
With a peanut-butter milkshake.
You have those?
Crazy.
Interesting combinations of ingredients
like pulled pork and eggs for breakfast.
*** milkshakes.
Little Jack in your milkshake.
That's it. Give me a membership card.
The skillet apple waffle.
With pancetta and apple on top.
This meat-candy sensation, which is brilliant.
What is a skillet apple waffle?
Well, we're calling this a skillet,
hence the apples that are gonna be cooked in it,
and it'll be on top of a waffle.
And we're gonna have pancetta in this, also?
I like the way you roll.
Gonna put the pancetta in.
The pancetta -- I blanch first,
take a little of the salt out, a little bit of the --
And it also speeds it up a bit.
Copious amounts of butter.
Then I add our apples.
I'm gonna add some white sugar --
just a little.
Some brown sugar.
Okay, so, it reduces down. Now we hit with maple syrup?
Yep.
This is waffles gone wild.
We're gonna do a little nutmeg, cinnamon.
Then I'm gonna add a little lemon zest.
It'll cut a little of the flavor of the sweet
and the fat of the pancetta.
I like this pancetta-and-apple idea.
Now we're gonna make the waffles.
We have AP flour, sugar,
some baking powder, salt.
Mix that up a little bit.
Add some of our buttermilk,
and then the butter, and vanilla.
I'm gonna add a little oil.
Thank you, sir.
Keep going. Keep going.
Okay. We're good. We're good. We're good.
That looks like pudding.
That's it? No more moisture than that?
It's usually pretty tight. Okay. So, we have that.
Gonna add a little bit of lemon zest in it...
...mix... and there we go.
Really? So we're putting in pudding.
We have magic.
It's beautiful, huh?
Okay, so, we'll put the waffle down.
It's Chinese roast pork and apples.
Look at this. Oh!
Little lemon drizzle.
You and your lemon zest -- I love it.
Part savory, part sweet.
The pork, the salt.
Great waffle -- nice and tender, good crust.
You get a little bit of the maple syrup in there.
You can definitely taste that lemon zest,
the essence of the lemon.
Oh!
That's a waffle that eats like a meal.
Mmm!
Thanks, man.
FIERI: When we get back to Jimmy's...
...it's round two...
Forget about it.
...with the Williamsburg take...
The artist formally known as "picadillo."
...on a Latin staple.
FIERI: "Triple D" is hanging at Jimmy's Diner
in Williamsburg, Brooklyn, where Josh Cohen and his wife, Blair,
are cramming their pint-sized place
with some standout standards.
Chico Grande.
I've been coming here for six years,
and I've been so obsessed with the fried chicken
that I have overlooked the empanada.
Oh, yeah.
I feel like I've wasted six years of my life.
[ Laughs ]
Chico Grande's up.
MAN: Chico Grande -- It's got black beans, eggs, empanadas.
It's very, very good.
What are we gonna make?
Gonna make our filling for the empanadas.
It looks like we have a little picadillo we're making.
We just call it "filling." We're not that fancy.
Just gonna put a little bit of oil in.
The ground beef down.
Yep.
Season.
Onions.
Some cumin, some chili flake...
...some oregano.
Mix that up a little.
Sweating those onions down.
We get a nice sear on the meat.
We're gonna put in some roasted garlic,
some tomato puree...
...green olives with pimentos.
Great brininess -- the golden raisins.
You made picadillo.
Throw me a little carrot in there, and we'd be done.
But we don't, so maybe we're not.
[ Chuckles ]
All right, so, we cook this down,
everybody's marrying flavors.
You got all the cast of characters.
You got the roasted garlic. Forget about it.
[ Laughter ]
Okay, so, our picadillo
is quite delicious with the golden raisins --
the artist formally known as "picadillo."
This is the dough. We're gonna take two of them.
We have a little egg wash.
Yeah.
How California of you.
It's very Williamsburg of me.
Very -- Oh, really?
You got to spend more time here.
We pan-frying these?
They go right in the fryer -- We call it "country oven."
The country oven?
No.
[ Southern accent ] Now we're gonna cook it in the country oven.
Country oven -- There we go.
[ Normal voice ] Let'*** the salsa verde.
We have our cooled tomatillos and jalapeƱos.
Mixer.
[ Whirring ]
Get a little avocado to cream it up.
A little avocado, cilantro, lime.
Little bit of oil.
A little pepper, a little touch of salt.
Nice.
Okay, that's done. The empanadas are done.
Drop our eggs in.
We have some black beans with a little pico de gallo.
We add the potatoes.
Okay, we have some eggs, empanada.
And last but not least...
Second to last -- a little bit of love.
Brother, I'm gonna tell you something --
You've got it going on here.
Add a little queso fresco.
I love getting that sweet from those raisins coming through.
Little bit of heat from the chili flake,
and the kicker always is the olives, the brininess,
kind of like a little of that Latin sweet and sour,
and good, chewy empanada dough.
Mmm!
Dude, and just the fact that you put it in the country oven.
[ Laughs ]
That guy.
From Brooklyn, right?
"Brooklyn -- the other southern state."
Yeah.
[ Chuckles ]
PAPAGNI: Chico Grande.
MAN #1: Flaky, crispy on the outside, delicious filling.
MAN #2: The salsa verde's one of the creamiest,
spiciest salsas I've ever had.
It's perfect.
They totally do.
They're serious about the food.
I love it. It feels like home.
A little better than home.
It's amazing.
You're nuts. You're crazy.
Coming from you, that's a compliment.
FIERI: Up next, we're headed to Grandy, North Carolina...
That was the cow's name?
[ Chuckling ] She's no longer with us.
It's right there.
...is mixing with mad science...
Oh, that's awesome!
Mmm.
Whoo! It is coming down.
I'm cruising on the Caratoke Highway,
on my way from Norfolk down to Nags Head, North Carolina,
and I'd heard about this place,
where they've got their own brewery,
their own farm, their own butchery,
making great sausage, killer beer, growing their own produce.
And the way the rain's coming down right now,
this is a perfect time to stop off
and check out the Weeping Radish.
I love this place. I really do.
The food is excellent.
Here's your sausage sampler.
MAN: Oh, the sauerkraut -- They make it right here.
FIERI: Like they do back in Germany, where Uli Bennewitz grew up,
and he's been bringing that same attitude to the Outer Banks
since '06 when he opened the Radish.
The whole idea is to literally take the product from the farm
all the way to the restaurant table.
Everything's made in-house.
FIERI: With the help of chef Ken Frederick
and German master butcher Frank Meusel,
these dudes bring a serious one-two punch,
even when it comes to the soup.
And how about the baked-potato soup?
What do you think?
Mmm. Speaking of comfort food.
It's loaded with cheese and bacon and potatoes.
FIERI: Did somebody say "bacon"?
We've got a side of pig here,
and we're gonna go to all this work
just to get the bacon out of it
to make the baked-potato soup?
BENNEWITZ: I'm not. He is. [ Laughs ]
Can I get some music in the background, please?
[ Up-tempo music plays ]
[ Whistles ]
We separated the baby back ribs from the spare ribs.
We actually get the animal from a farm.
We literally buy the whole animal.
Oh, he's trimming those down.
Now we are talking bacon at this point.
Serious bacon here.
FIERI: That gets a tenderizing turn in a tumbler overnight,
heads to the smoker for three to five hours,
then ends up as killer bacon bits
just waiting to be sampled.
We're gonna make some baked-potato soup.
All right.
Gonna make a little roux? What are you gonna make here?
We're gonna put milk in there.
We're gonna whisk in some all-purpose flour.
We're gonna add our potatoes, the cheddar cheese.
Beautiful. Next up?
Gonna use our green onions.
All right, we're gonna add our bacon bits.
All right. You better do it before --
Done eating?
Beautiful.
And sour cream.
So, everybody's in the pool.
Gonna let it simmer up, and that is our baked-potato soup.
Word to that.
Bowl it up for you.
Okay.
All right.
House-cured smoked bacon -- very nice.
A little bit of cheddar cheese, green onion.
Nicely done.
Mmm.
Nice chunk of potato.
These potatoes are from that field?
Came from out of the field.
You know what the kicker is? That sour cream in there.
That gives it a little bit of twang.
House-cured bacon inside of it
adds to that whole attitude that Uli's set in this place.
"Farm to table" as close as it comes,
especially when it's in your own back field -- 14 acres.
That's how you do it. That's good soup, man.
Mmm.
WOMAN: Oh, my gosh. It's so rich and creamy.
The best flavored bacon.
It tastes like someone pureed a baked potato.
It does -- a very good baked potato.
Yeah, exactly.
I think it's really cool to be able to come in
and get a beer that's brewed here.
FIERI: Tell me about the beer. How's the beer?
Beer's the bomb.
From really light to really dark,
and lightly hopped or heavily hopped,
and the cuisine's the same.
Sometimes you can have a salad,
or you could have, like, a sausage sampler.
FIERI: Or their high-tech take on a deli classic.
This is my favorite Reuben sandwich all around.
FIERI: Out of anywhere you've ever been?
Anywhere I've been, this is the --
Anywhere you've ever been, this is your favorite.
This is the best of the best Reuben sandwiches.
It might be 'cause they're baking the bread,
making the ***, and curing their own pastrami.
This is for the pastrami.
Very beautiful piece of meat.
This is our grass-fed beef, trimmed down.
Now we're going to inject it.
When it goes through the process
of being smoked or being cooked or whatever you may do,
it's gonna lose moisture, so this is gonna balance it out.
Bingo. That was the cow's name?
Yes, it was, but she's no longer with us.
So, what are we gonna inject it with?
Water in there, with ice,
then we have celery juice in there.
The celery juice --
Time-out, time-out.
Yeah.
We do everything nitrate-free.
Take celery juice, which, during the cooking process,
converts to nitrates anyway.
That's correct.
Okay.
Does this guy remind you of, like, any crazy scientist
kind of dude making meat, huh?
[ Laughter ]
Anyhow...
So, now we're gonna take this
and send it through the "injector-needler"?
Oh, this is gonna be good.
Yes. Stand back because it squirts.
FIERI: This is not the time
that you want to wear that necktie to work.
Okay.
Off it goes.
Gonna wreck its day!
Oh, that's awesome!
Ah!
What a beautiful machine.
What in the wild, wild world of sports was that?!
You pumped it, man.
Now we're gonna have a tumbler.
That's the next machine it's going into.
Yes.
It's like a massage machine, basically.
FIERI: Where the beef gets hit with a blend of spices
that include paprika, garlic, and sugar.
So, it stays in there overnight.
Then it's off to the smoker for three to five hours.
So, Uli gives you all this, sets you up for success.
All you have to do
is prepare it, serve it, and make happy people.
I get all the accolades.
Yep.
Oh, look at that.
Just want to warm that up.
Sauerkraut.
We'll add the cheese. The bread off of there.
Get our pastrami.
Gonna get a little Thousand Island dressing on it.
There we go.
House-made bread, house-made pastrami,
and house-made sauerkraut.
It's right there.
It's big flavor. It is the real deal. Mmm.
That rye bread's bomb.
This is all 100% made here.
That's what makes it work. Nice job, man.
Really nice job.
There's more to come.
We're hanging out at the Weeping Radish.
When we come back, you might see me
eat something that I said I would never try.
We're hanging out at the Weeping Radish.
This is Uli, who owns the joint, and he's going to make...
Sweet-potato liverwurst.
[ Laughs ]
WOMAN: I think people are afraid of it because of its name.
I think if you called it something else besides "liver",
more people would like it.
SERVER: Liverwurst Crostini.
Uli assures me it's fantastic.
It's great.
It won the Good Food Award. It's wonderful.
San Francisco.
This doesn't look like liver, thank goodness.
Pork butt.
Absolutely.
Cut it with as much as you can.
Good-looking pork. Where's it from?
It's from a local farm. We pick it up ourselves.
We buy only one animal at a time.
And you use the whole animal?
Use the whole animal. Nothing wasted.
Cutting this into small, manageable pieces that we'll be able to grind?
We are going to cook it first and then grind.
We have a kettle over there.
It's a nitroglycerin cooker.
A nitroglycerin cooker? Like, "ba-boom"?
That's the stuff that's on the outside
that conveys the heat.
Watch out for this guy.
Captain sweet-potato liverwurst is on fire.
All the meat goes in there and slow-cooks in there --
very, very slowly.
FIERI: And while the pork's cooking,
it's time to face my fears.
I don't even want to look at it.
Ugh.
BENNEWITZ: Beautiful pork liver.
I'm not kidding you. That is my Kryptonite, man.
Let's go. [ Chuckles ]
There we go.
[ Gagging ]
Fire in the hole!
Fire in the machine.
[ Whirring ]
Oh-oh-oh-oh-oh.
[ Gagging ]
Oh, that's gnarly!
There we go. Ready.
So, now the roasted chunks of pork?
Fire in the hole!
There we go.
[ Whirring ]
This is a monster, man.
This is a real machine.
Shut it down.
That was the meat. Now comes potatoes.
Sweet potatoes next.
Raw, raw.
Raw. Okay, here we go.
Yep. Okay.
Now we're gonna mix it all together and make sausage.
How much more can we do?
That thing is a monster.
This is a real machine.
Okay.
Pork goes in first.
[ Whirring ]
Whoa, baby!
Dynamite!
I thought he was gonna forget to put the liver in.
Holy shnikey!
What do you think?
Is this for real or what?
That was out of control.
You're going to stuff it.
Mm, just hard to resist digging into it now.
Look at the forearms on that dude.
BENNEWITZ: Okay, Frank, off we go.
FIERI: Oh, he's got a little knee press there,
then you give it a little clippy-clamp.
Now, does this ever harden up, or is it always soft?
Gonna cook it after this.
Ah.
In the smoker.
We don't use smoke. We just use the heat to cook.
Just use the heat in it.
Once you cook it in there, it tightens right up.
FIERI: I got to say, I'm a bit relieved to see
that he's paired it up with a homemade pretzel roll.
Okay, let's go.
This, right here, is gonna be an experience.
There we go, five pieces.
Okay, now comes the magic.
You don't have to cut it all open on my accord.
Oh, yes, oh, yes. You have to suffer for this one.
Look at that. See?
You're already getting excited over this.
Something you eat a lot? Ooh.
Absolutely.
There you go. Just lay that out there.
I put it on there.
Okay.
Now need a few onions on them.
I'm not eating the actual whole big chunk of liver.
Remember, sweet potatoes, they're good for you.
What are you -- Dr. Uli now?
[ Chuckles ] There we go.
All ready to go. Which one?
Thin one.
[ Laughs ] I did that just for you.
Couple more onions on there.
Sure, we got some mustard.
*** Monk out of Asheville, North Carolina.
Beautiful mustard.
Come on.
[ Laughs ]
I just have to get the image of it squirting out --
Yeah.
But I've done that. The texture --
It's smooth and creamy and delicious
and great flavor with all the ingredients you added,
and there's also liver in there.
[ Laughs ]
WOMAN: Liverwurst Crostini.
It does not overwhelm you with that liver flavor.
I think it's great.
Thank you.
The sausages, the pastrami, along with the beer.
You're doing this on 14 acres and a gigantic warehouse.
I mean, you're like the most popular guy in your village.
[ Laughs ]
So, that's it for this road trip, but don't worry.
We got plenty more joints to find all over this country.
I'll be looking for you next time
on "Diners, Drive-Ins, and Dives."
Just want all of his good buddies to know
that are gonna be watching this show
that he does have makeup on.
Not me. No need.
This right here -- magic.
[ Laughter ]