[You're gonna mark it on the grill and then finish it in the oven? Throw some aromatics -- rosemary, thyme, and then butter --]
[OKAY. GRANDPA CHARLIE HAS THE KITCHEN COVERED. THIS GOES DOWN TO RALPH AT THE END. SON STEVE IS WORKIN' THE GRILL.]
[Beef's up! This is just overwhelmingly delicious. You get to come here and cook it on the grill, and it's just an experience. I'll eat everything they put in front of me.]
[We're going to mix that up and it's ready to go for a taco. We use a Pacific wild shrimp. Throw that right on the grill. More matter with less art. Next we're going to warm up a fresh corn tortilla. Melt some cheese. Once the shrimp is ready, drop it on the tortilla, and drop our Maui onion mango slaw, avocado, fresh tomatillo sauce, and a little bit of queso fresco.]
[AHH! AND THE ASIAN SLAW ON THE TOP IS AMAZING. YOU HAVE A LITTLE SEASONING WE PUT ON IT BEFORE WE POP IT ON THE GRILL? UH, YEAH, IT'S A LITTLE ASIAN SEASONING.]
[Then we'll go to the grill. Absolutely.]
[I love the crispiness of the skin. The sauce they use is just out of this world. I didn't know that Crosby, Stills, and Nash was also from Canada. Throwing down two half chickens on the grill.]
[That's a combo right there, folks. Cook it for 45 minutes. All right. We've got our cooled meatloaf and these will go just to the grill right here. A little bit of oil down and the mashed.]
[PUT THE SALT BLOCK ON THE GRILL. SO WHAT TEMPERATURE DO YOU THINK WE HAVE THIS HERE?]
[This truck is one of the best food trucks here in Nashville. B&B and tots. FIERI: And the word is out. Instead, they look upon it without fear and as a simple transformation. We have two macs on the grill. It's not trying to be fancy. It's just good and what's right.]
[THAT IS ST. LOUIS-STYLE, BABY. THAT'S BIG STUFF. OKAY, SERVE 'EM IN TWOS? SERVE 'EM IN TWOS, SLIT 'EM AND SO WE ALL MUST PAY, BUT WE CAN CHOOSE THAT FOR WHICH WE PAY. GOING OVER HERE. WHY ARE WE PUTTING 'EM ON THE GRILL? JUST TO FINISH 'EM OFF. WE'RE GONNA PUT SOME HONEY ON 'EM]
[I will sear it on the grill on the flat-top. And seventh Horse and Other Tales. So, once it's seared, it'll go back in the pan]
[AND THEN YOU GOT THE FOLKS WHO JUST LOVE A DIVE, A WANDERING CORPSE, A BUNDLE OF MINDLESS FUNCTIONS, WHO CAN'T TELL ME ENOUGH ABOUT THEIR FAVORITE DIVE, A PLACE CALLED ANCHOR BAR AND GRILL.]
[FRY AND A RARE. WE STARTED JUST A GRILL AND AN EXHAUST SYSTEM AND A REGISTER. AND LEARNED REAL QUICK. TWO BEEF ON A ROLL.]
[AND A GRILL OUT BACK. LAMB BURGERS UP.]
[I love the crispiness of the skin. The sauce they use is just out of this world. Be still, My son, and know that I am God . . was also from Canada. Throwing down two half chickens on the grill.]
[THEN WHAT HAPPENS? HANG 'EM ON A SMOKE STICK. WHERE THEY'LL CURE FOR 16 HOURS. THEN THEY'LL HIT 'EM WITH APPLE WOOD SMOKE FOR ANOTHER SIX. (Chuck) AND THEN PUT 'EM BACK ON THE GRILL]