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Hey, everybody, I'm Guy Fieri,
and we're looking for America's
greatest diners, drive-ins, and dives.
This trip...
You have got to make some sense of what's going on here.
...it's a pair of dynamic duos.
Ooh.
In Denver, Colorado...
Maybe it is gonna be a mile high.
...the triple-threat joint...
That's a first.
...for drinks, pizza...
That's where the manhole cover from Flavortown comes from.
...and bodacious biscuit.
Holy biscuit mania.
Then in Scottsdale, Arizona...
[ Imitates whirring ]
...a mom-and-pop spot...
This is getting more odd as we go.
...scratch-making their rendition
of morning-time classics.
And say "goodnight" to Guy,
'cause he's gonna pass out in the car.
That's all right here, right now on "Triple D."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm here in the Bluebird district of Denver, Colorado.
Now, they call it that because right down there --
that's the Bluebird Theater that opened in 1913.
Anyhow, here to check out a place -- let's see --
it started as a bar.
Then they added in a pizza joint.
Then they added in a biscuit place.
So, now we've got ourselves Fat Sully's, Denver Biscuit,
all under the roof of the Atomic Cowboy.
Order up -- Franklin!
The Denver Biscuit Company is the place to come to
in Denver for good food.
Order up -- Dahlia.
This is as good as any biscuit I ever had in Georgia.
Eggs and bacon -- this is my favorite biscuit.
MAN: Everything just tastes better in between a biscuit.
FIERI: Like shrimp and grits and chicken pot pie.
Biscuit-based everything.
This is the good stuff -- plain-out good food.
Yum.
FIERI: And it's a long way
from the dive bar owner Drew Shader took over in '04.
When we started, we were a whiskey and PBR bar.
That was it.
That was it.
But this South Florida native wanted a taste of home
in the Mile High City,
so he brought in his buddy, chef Jonathan Larsen.
So you're like biscuit badasses?
Yeah.
Like this hot mess of a barbecued pork sandwich.
And the Elmer.
Let's fire up some biscuits.
All-purpose flour first.
Some cake flour. We got buttermilk powder.
Buttermilk powder -- really?
Yeah.
Little salt, little sugar,
little baking powder, and then the secret -- cream of tartar.
Really?
Yeah. It just works.
And we got to grab the grater.
We have three of these.
This is Darth Grater?
Yeah.
Frozen butter.
Frozen butter.
I want to push.
Okay, I'll hold.
Look at that.
It's like a butter cotton candy machine.
Yeah.
So that's it?
For right now.
Now we're gonna add our buttermilk,
yogurt, and some whole eggs.
It has to be incorporated for about a minute.
So we're gonna mix up the biscuits.
Now we're gonna just add a little bit...
...more flour.
It's about 2 of these cups. It kind of varies.
That's it.
Mixture's out of the way. Now time to roll.
Time to roll.
Look at that.
It's like a Sleep System pillow.
We cut it in half.
I'm going to just knead it.
So what have we got going here? Are we gonna roll it again?
Yeah, we're just gonna get it kind of into a rectangle.
So we're just gonna keep rolling out.
You can see that butter still is right there.
We got to check it and make sure.
Ooh, yeah. Not very -- not yet.
It's the right consistency.
Then we punch and cut. I'll go straight down on them.
Hoh! That is a monster!
Maybe it is gonna be a mile high.
[ Chuckles ] Take a little pan spray.
Now they're gonna go in a oven --
350 degrees for 18 minutes -- convection oven.
All right. Off to the oven.
Now pork butt for this pulled pork Elmer.
We got salt first, black pepper.
This is all the dry rub that's going for this pork butt.
Paprika, chili powder, a little cumin.
Brown sugar?
Oh, yeah.
And some cayenne.
So, generously rub this?
We're gonna chill it for 24 hours.
We'll wrap it in plastic wrap.
Get it in the smoker in how long?
10 hours we'll smoke it for.
What kind of wood?
Hickory.
Very nice.
And you also make your own barbecue sauce?
Oh, yeah.
Word.
Okay. Wow!
It's a cornucopia for barbecue sauce.
Fire it up, man.
Yellow onions, red and green apples.
That's a first.
Touch of Worcestershire.
Worcestershire -- a lot of it.
ACV?
Apple cider vinegar.
I'm gonna throw --
Pork bones.
...a couple bones in there.
Yeah, why not?
Brown sugar.
Lemon juice.
Little oil, little horseradish,
little Colman's Mustard, garlic,
we'll go a little black pepper, red chili flakes,
a little bit of cayenne, ketchup, little honey...
Darling.
...and a little bit of molasses.
Throw it on a little medium-low heat.
This should be good.
Holy biscuit mania.
Look at the size of this thing.
Watch, I can hide behind it.
Didn't even know I was there, did you?
Mmm.
Is that flaky goodness or what?
Wow, that's good.
We're gonna put more in this?
Oh, yeah.
Start with our pulled pork, throw it in the hot pan,
and we just made tomato water.
Just something to rehydrate it with.
We add a little barbecue sauce that we made.
Then we just pile on the pork.
Then we do our house-made pickles,
a little house-made cole slaw, then the crispy onions.
That's a mound of trouble.
Is everything this big?
Yeah.
That's ridiculous.
How do you eat it?
Fork and knife. Only way.
Wow.
The biscuit is so tender and so flaky and light,
then you did a really nice job on the pork --
the rub, the smoke, a little tomato water gig...
and the barbecue sauce is eccentric.
Chef, well done.
The Elmer is a sloppy mound of phenomenal deliciousness.
MAN: You can eat it with your hands if you're pretty daring.
It's definitely messy, but it's definitely worth it.
MAN #2: You can't beat the biscuits,
and then you can't beat the pizza in the afternoon.
FIERI: Oh, yeah. In case you forgot,
this joint also has a pizza place!
Okay, you have got to make some sense
of what's going on here.
You got a bar, a pizza joint,
a biscuit joint, and you have two food trucks.
Yep. Two food trucks out of this same building.
I've seen some crazy stuff across the country.
That might just take the cake.
It is crazy.
But you really haven't seen crazy
till you get a load of the pizza skins these dudes are tossing.
It's like a bed sheet.
We're heading over to Fat Sully's
for some big-time pie when we come back.
It's not even big enough yet.
[ Laughs ]
[ Bicycle bell dings ]
FIERI: Welcome back.
We're here in the Bluebird District of Denver, Colorado.
I'm hanging out with big chef John.
We're at the Atomic Cowboy --
home of Fat Sully's and Denver Biscuit.
Now it's time for pizza.
What size pizza should we make?
We do a 26-inch for slices.
[ Whistles ] That's a big pie.
Yeah.
So, in the dough is...
Flour, yeast, sugar, salt, and oil.
So people come in and get a slice.
They can get it any way they want it?
Any way they want.
Wow, that's a good-looking skin.
Whoa.
Hey.
Apparently, you know what to do. It's like a bed sheet.
Look. We're not here.
There we go.
Then we're going sauce.
Which you make yourself.
Oh, yeah.
This is a real pro right here. You see that?
Just starts in the center, feathers it out.
How much cheese is gonna go on a pizza this size?
About 1 pound and 4 ounces.
I'm not gonna weigh it, though.
'Cause you're living on the edge.
I'm living on the edge.
All right, so, first up, sausage.
Italian sausage -- do you guys make it yourself?
No, we get this from Clyde's.
He's been in Denver for about 25 years now.
This is, I think, the biggest pizza
we've ever made on "Triple D."
Banana peppers.
Artichokes.
Oh, yeah.
We just put a little Italian dressing on them
after we chop them.
We can grab some garlic.
Just throw nice little chunks on it.
What temperature is this oven running at?
550.
This is gonna be good. How long?
Uh...six to eight.
That's where the manhole cover from Flavortown comes from.
We got some fresh basil.
Son of Tatum O'Neal, this is enormous.
Yeah.
[ Hums "Jaws" theme ]
Sorry.
Dude, too legit.
Mmm.
The sauce is great.
The ingredients are bountiful.
But, dude, hands down, that crust is righteous.
[ Crust crunches ]
Could you hear it?
[ Crunching ]
I'll tell you --
I think you guys killed it with the biscuits.
But that's not only the biggest pizza
we've ever shot on "Triple D,"
I honestly got to say --
and this is regardless of the size --
it's one of the best pizzas.
You guys are out of control. Nice job.
Thank you.
Mmm!
Best pizza in town.
Seriously?
Yeah.
I don't even know where to begin.
It's really, really tasty.
You can tell how fresh it is.
The crust is really crunchy.
FIERI: This is what people will wish for in their town.
I want an Atomic Cowboy.
Awesome joint, man. Thanks for having me.
Killer.
FIERI: Up next, we're heading to Scottsdale, Arizona...
This should be interesting.
...where a husband-and-wife team...
Is that money or what?
Do not take my line.
...is turning the tables on the first meal of the day.
Call it whatever you want, just don't call me late for it.
So, I'm cruising through Scottsdale, Arizona,
to check out a joint where -- get this --
the wife is a second-generation Albanian,
the husband is an immigrant from Mexico.
And together, they got this breakfast and lunch joint
where they're scratch-making about 95% of the menu.
This is Perk Eatery.
Table five, order up.
WOMAN: Any time we want to go for breakfast,
everyone in the family -- "Let's go to Perk."
Fabulous food.
PAULINE: Pancakes, fresh fruit -- order up.
It's easy to get a good breakfast.
It's hard to get a great breakfast.
FIERI: That's why restaurant vets Pauline and Carmen Martinez
created this place.
We used to go out for breakfast all the time,
and we could never find something
like what we would make at home.
FIERI: So they decided to share their unique take on breakfast.
We call it classic Americana with a Southwest kick.
She throws in what she likes. He throws in what he likes.
FIERI: The result?
A menu full of dynamic dishes like this one...
PAULINE: Enchiladas are being plated.
It's really good.
FIERI: ...even though it's got that one ingredient.
These breakfast enchiladas gonna involved the "e-g-g" word?
What's "e-g-g"?
[ Crickets chirp ]
Oh, "eggs." I'm sorry. It does have them.
It doesn't have them in there.
Oh, okay -- not in there.
On or around them.
Give me the rundown.
First up is the spicy New Mexico chili sauce.
Chilies with the seeds,
hot water, the salt,
cayenne pepper, black pepper,
fresh garlic, honey, chicken base.
Then we have chipotles and adobo that have already been pureed.
And now we got to come together
and do a little [imitates whirring]
A little blend up.
I have to try this.
Mmm. A little yum. Wow. That's -- ooh.
A little spice.
A little heat in that.
So now we're gonna work on the pork.
Spice rub is the first thing we do,
and we're gonna start with seasoned salt,
fresh ground nutmeg, paprika,
cumin, dark chili powder,
spicy cayenne, granulated garlic.
What cut is this?
It's an all-natural, organic pork shoulder.
Nice.
We only use top quality, none of that other stuff.
Yeah, with you holding the knife like that,
you could tell me that you're an astronaut.
So we're gonna stab it
just so that all of these yummy spices get in there.
So, we just roll it around a little bit.
Okay.
Then from there,
we're gonna top it
with our house-made cilantro jalapeƱo sauce.
This is the spicy version.
Now we're gonna add cola,
and we're gonna let this sit overnight and marinade.
Then roast it...
350 for about 4 1/2 hours.
Dig it.
So we're gonna pull this out, and we're gonna slice this.
Is that money or what?
Do not go and take my lines.
Some of that just breaks apart.
So now what are we gonna do with it?
We're gonna take it from here,
and we're gonna grill it on the flat top
so it gets a nice little caramelized crisp on it.
And then we'll put it in the enchilada.
Yes.
Very nice.
And we're gonna slice it up
so it makes it a little easier to eat.
And then we're gonna take these tortillas --
a little bit of homemade chipotle, ricotta...
zesty black beans,
and then the slow-roasted pork goes right on top.
Then we're gonna top them
with that spicy New Mexico chili sauce...
and two incredible, edible eggs,
and top it with a little bit of fresh cilantro.
Mmm. That's really good.
That New Mexican chili enchilada sauce...
is right on point.
Little bit of heat,
nice little sweetness to it from that honey.
Call it a breakfast enchilada. Call it a breakfast burrito.
Call it anything you want, just don't call me late for it.
Those eggs are a complete waste of time.
That is just fine just by itself.
Nicely done.
Awesome.
They are just delicious.
I can't stop stuffing my face.
When this place opened and we tried it,
it was no turning back.
FIERI: Kind of like when Pauline
first fell for Carmen, literally.
He was working as a manager at another restaurant here,
and there's a little step down going down into the bar area.
And I had high heels on, and I almost took a spill,
and he caught my hand.
And he didn't let go of it?
No.
Honest truth.
Pauline is a genius.
Carmen is right beside her.
They make a blend of flavors that you'd never think of.
FIERI: Like this crazy concoction
Pauline threw together one night.
PAULINE: Chicken on the Coup.
Chicken on the who?
Coup.
Scratch-made gravy
poured over crispy sausage-and-sage stuffing.
What are we making?
We are making the sausage-and-sage stuffing.
Butter, onions, celery.
We're gonna let those sweat down for a little bit.
Okay.
Add sausage -- give that a stir to loosen it up a little bit --
salt, black pepper, and ground sage.
Money.
We have day-old bread.
It's an Italian loaf, so it really holds together.
So, chicken stock?
Chicken stock.
Okay, so from here, we're gonna add our cooled sausage mixture.
All righty.
We're gonna combine this --
"Ring Around the Rosie."
Okeydokey.
And we're gonna put it in the pan to bake.
How long?
About an hour...
at about 400 degrees.
What are we making now?
We are making the sausage-and-pepper gravy
for the Chicken on the Coup.
We're gonna start with reserve bacon grease.
Okay. Very nice. I'm glad you save that.
Pork sausage again.
And then we have onions. This gets cooked down.
Then we're gonna add fresh garlic and chicken base.
Got a little flour for some roux.
Yeah, a little bit of flour.
Then we're gonna do the whole milk.
Nice Vanna White pour.
So we're gonna do black pepper, granulated garlic,
cayenne pepper for a little more heat,
and fresh-grated nutmeg.
Then we're gonna let this thicken up just a little bit.
Then we add the heavy cream.
Wow, that's a heaping help of gravy.
No calories here.
That's it.
So, stuffing just came out of the oven,
so it's nice and hot.
A little soft on the bottom and crispy on top,
so we're gonna take a little bit
and put it on the flat top
and let that get nice and crisp.
So we're gonna take this crispy stuffing,
and I'll ladle some of this gravy all the way around it.
And say "goodnight" to Guy,
'cause he's gonna pass out in the car.
Huevos!
Huevos.
That's it.
Mmm.
I like this little crispy stuffing thing you just did.
When it's Thanksgiving time,
I always want the stuffing
around the edge of the pan.
Crispy.
Delicious.
Great texture on the stuffing.
A real gravy -- nice little black pepper to it.
A big portion -- Thanksgiving any time of the year.
That's right.
Nicely done. Chicken on the Coup?
That's it.
There's no bawler on me.
Sorry.
This is good stuff.
MAN: There's layers to it.
Each time you take a bite, you taste something different.
All right, what are we cooking next?
Wine Country French Toast.
This girl's trouble.
Wine Country French Toast coming up next.
So, of course, a guy from the wine country
has to come all the way down to Scottsdale, Arizona,
to Perk Eatery to get...
Wine Country French Toast.
Wine Country French Toast. This should be interesting.
We're gonna start with red wine.
From Italy?
Yes.
Wine Country.
It's a wine country, too.
And then we're gonna do some balsamic vinegar,
a sprig of rosemary,
and we're gonna let that reduce until it gets nice and syrupy.
This is getting more odd as we go.
Once this is reduced, we're gonna add our maple syrup.
We're gonna let that cook a little bit longer
till it reduces about halfway.
This is the Jewish challah that we use that we hand slice.
Same bakery?
Same bakery.
We're gonna put down a little bit of clarified butter.
So we're gonna put this in the egg wash.
That reduces, that cooks, and we'll put it all together.
Yes.
So we're gonna top this with brie.
So the brie's on.
Wait till it gets a little bit melted.
Brie's starting to melt.
We're just gonna drizzle it over a little bit here.
Just crazy.
Yeah.
And then we have slow-roasted red grapes.
These are tossed with a little bit of kosher salt, rosemary,
and a little bit of clarified butter.
You got a little too much time on your hands, girl.
You think?
Silence is golden.
You should practice.
[ Laughs ]
This a grown-up breakfast.
You get the richness of the brie,
cut some of the sweetness with the tannins of the red wine,
uniqueness of the roasted grapes.
And the fact that you're brave enough to put it on the menu,
I think that's what makes Perk an interesting joint.
Matthew, Wine Country French Toast.
MAN: I'm telling you,
the French can't make French Toast like this.
It's very special. It's a great place to come.
They're getting pretty crowded, and you can tell why.
Nice job.
Awesome.
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."
Okay, I have a rule.
I don't do shots with people with better hair than me.
[ Laughter ]
Okay, look at the mustache and the hair.
I'm already beat at this table. This is ridiculous.