You Called It (DV0912H)

Season Nine, Episode Twelve

You Called It - Original Airdate 7/26/10

This trip Guy Fieri is headed where you sent him. In Frankfort, Kentucky, an old diner where a high-end chef is scratch-baking French bread for his Oyster Po' Boy. In Cloquet, Minnesota, a burger joint that's been making their hand-pattied Double Cheeseburger the same way for 50 years. And in Fountain Valley, California, a coffee shop run by a former Marine where they're serving up a mess hall favorite on an actual mess hall tray.


Video from Gordy's Hi-Hat
For video from Rick's White Light Diner, click here
For video from Paul's Coffee Shop, click here

Rick's White Light Diner - website
114 Bridge Street, Frankfort, KY 40601 - map
(502) 330-4262
http://rickswhitelightdiner.com
Twitter: @zachboomer
Facebook

Gordy's Hi-Hat - website
415 Sunnyside Drive, Cloquet, MN 55720 - map
(218) 879-6125
www.gordys-hihat.com

Paul's Coffee Shop - website
16947 Bushard St., Fountain Valley, CA 92708 - map
(714) 965-3643
www.semperfinerdiner.com

Recipes in this episode
Chef Rick's Classic French Bread - Rick's White Light Diner - Rick Paul, owner
SOS - Paul's Coffee Shop - Phil Martinez, owner
Gordy's Fresh Homemade Chili - Gordy's Hi-Hat - Grandma Nellie, mother of the founder

Guy Ate Here - Rick's White Light Diner










Guy Ate Here - Gordy's Hi-Hat - photo credit Jane Holm



















Guy Ate Here - Paul's Coffee Shop

Burgers 'n More (DV0911H)

Season Nine, Episode Eleven

Burgers 'n More - Original Airdate 7/19/10

This trip Guy Fieri is rolling out for the all American favorite, and then some. In Kansas City, Missouri, a pub where they're dipping burgers in tempura batter or putting them between a pair of grilled cheese sandwiches. In Truckee, California, a warehouse turned burger spot loading them with cold cuts and chili. And in Nashville, Tennessee, a Greek restaurant serving a bacon burger with a twist - it's made with lamb.


Video for Swagger Fine Spirits and Food
For video from Burger Me!, click here
For video from Athens Family Restaurant, click here

Swagger Fine Spirits and Food - website
8431 Wornall Rd., Kansas City, MO 64114 - map
(816) 361-4388
www.swaggerkc.com

Burger Me! (no website)
10418 Donner Pass Road, Truckee, CA 96161 - map
(530) 587-8852

Athens Family Restaurant - website
2526 Franklin Pike, Nashville, TN 37204 - map
(615) 383-2848
www.athensfamilyrestaurant.com

Recipes in this episode
Flying Monkey Chili - Swagger - Jerry Forness, Chef
The Italian Stallion - Burger Me! - Tom Farina, co-owner
Kotopita - Athens Family Restaurant - Adel Elostta, co-owner

Guy Ate Here - Burger Me

Kansas City Barbecue Tour (DV0910H)

Season Nine, Episode Ten

Kansas City Barbecue Tour - Original Airdate 7/12/10

This trip Guy Fieri is on the inside track to Kansas City barbeque. In an industrial neighborhood, an award winning pit master serving up the KC specialty, burnt ends. In a southern suburb, a classically trained chef putting his spin on smoked pork. Then just down the street, a joint where they're taking barbequed chicken to the deep fryer. And at an old wood yard, mixing up a one-of-a kind rub for baby back ribs.


Video from The Woodyard
For video from RJ's Bob-Be-Que, click here
For video from Johnny's Hickory House, click here
For video from Smokin' Guns BBQ, click here

Smokin' Guns BBQ - website
1218 Swift Avenue, Kansas City, MO 64116 - map
(816) 221-2535
www.smokingunsbbq.com

RJ's Bob-Be-Que - website
5835 Lamar Ave., Mission, KS 66202 - map
(913) 262-7300
www.rjsbbq.com

Johnny's Hickory House Bar-B-Q - website
5959 Broadmoor St., Mission, KS 66202 - map
(913) 432-0777
http://johnnysbbq.net

Woodyard Bar-B-Que - website
3001 Merriam Lane, Kansas City, KS 66106 - map
(913) 362-8000
www.woodyardbbq.com

Recipes in this episode
Kansas City-Style Burnt Ends - Smokin' Guns BBQ - Phil Hopkins, co-owner
Jalapeno Sausage - R.J's Bob-Be-Que Shack - Bob Palmgren, owner
Pulled Pork with Some Serious Bite - Johnny's Bar-B-Q - Johnny White, owner
Three Bean Burnt End Chili - Woodyard Bar-B-Que - Frank Schloegel and Mark O'Bryan, Owner and Pit Master