On last night’s episode of “Diners, Drive-ins and Dives,” Guy Fieri took the red Camaro to Compton, Calif., Denver, Colo. and Philadelphia, Pa. to find great barbecue and lots of fun.
In Compton, Guy found that having a convertible allows him to sniff out the best places, like “Bludso’s B-B-Q.” He met with owner, Kevin Bludso to find the best Texas barbeque in California. He learned from his grandmother in Texas, where he spent his summers. After spending time as a corrections officer, he followed his dream to open his own barbeque restaurant. As he showed Guy how he makes his barbeque sauce, Guy was in love with the multiple ingredients he used and the ribs were to die for. The greens were his mother’s recipe for collard greens that Guy just loved. Then he told Guy that he was opening another location in Los Angeles, which was a pleasant surprise. Watch out, Los Angeles, you are in for a treat!
Next, to Philadelphia, to meet with owner Erin O’Shea at “Percy Street Barbeque.” After years of working at many other barbeque places, she decided to go solo. Erin showed Guy how she makes the brine for the brisket that will soak for 36 hours, then into the smoker with red oak for five more hours. Then she made a brisket sandwich that Guy had trouble getting a bite because it was so high. Then Guy spotted something on the menu that was unconventional; it was pork belly, that brined for only twelve hours then in the smoker for three hours. When it came out, it was irresistible to Guy, who just had to try it before his sandwich was ready and admitted he was nearly drowning in his own saliva.
Back to the west, Guy was in Denver to find a joint called “Hops & Pie.” Owners Drew and Leah Watson grew up on the east coast where pizza was on nearly every block. Now they serve up pizza with a twist like; beer braised brisket pie along with the usual pepperoni and the likes. They include beer in their homemade dough as Guy watched the process, then age it for three days giving it a more flavorful dough. Then they made the brine for the corned beef brisket also using beer and about a hundred other ingredients. Once done, the brisket is part of a pizza that includes pork, bacon and cheese. The crust is light with a hint of the beer and the customers are just loving what they eat at this place.
If you cannot hop in the red Camaro with Guy, tune in, and maybe he will be coming to a place near you on “Diners, Drive-ins and Dives.”
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