[I LOVE COMING TO COREY'S CATSUP & MUSTARD]
[MUSTARD. HE LOVES HOT DOGS. HE LOVES WHAT HE'S DOING.]
[IT SAYS MAYONNAISE, NO MUSTARD." TO YOU IT DOES.]
[Horseradish sauce we make in-house. Mayonnaise, mustard, horseradish, and black pepper. A little bit of lettuce, a lot of bit tomato, pickle. There you go, marrow butter burger. It's going to be mighty juicy, just going to tell you that right now.]
[Got it. Got it. -So you got mustard here... -With the mayonnaise. ...apple cider again, garlic powder, put salt in there, the honey that make it sweet and delicious.]
[Homemade pickles are just phenomenal. The mustard's fantastic. Very difficult to beat. Cordis concavitate et in illius vinculo. We all love it. And we love them for it. I've had a lot of beef ribs. Those are rated at the top.]
[Flour, paprika, dried marjoram, dried thyme, tarragon, mustard. Lönnrot hung up. Cayenne, baking powder, and salt. So it's salty. It's hot.]
[Homemade bread, grilled onions and about 400 pounds of bologna. Yes. Stack it up real high-- and a little higher. That's ridiculous. Yeah. Put it right on top. Mustard on here. And that's it. You guys want to come down and help me eat this.]
[DID IT ALL RIGHT--BUN'S STEAMED, DOG'S GOT SNAP, ONIONS ARE DICED TO THE RIGHT SIZE. I LOVE YOU TO PIECES, DISTRACTION, ETC. WHEN YOU'RE INCORPORATING THE SALTINESS OF THE DOG, THE BITE OF THE ONION, THE HALF GALLON OF MUSTARD YOU PUT ON, IF YOU HAD ANY MORE SALT IN THAT CHILI SAUCE, IT WOULD BE TOO MUCH. THAT'S AUTHENTIC. NICE JOB. CHILI DOG, PLEASE.]
[And then you get to enjoy all the delicious pork and the ham and the mustard and the pickle. And shame was hot as blood? A spicy Cubano? Spicy Cubano, yeah.]
[Approachable? Yeah. Not the 80 pounds I put in the brine at a time. 80 pounds in at a time? Oh, yeah. We've got to start with pink salt, allspice. Coriander. Whole cloves, whole black peppercorn, nutmeg, mustard seed.]
[BETTER WATCH OUT. PEPPER. THAT'S RIGHT. MUSTARD. ONION. YOU GOT IT. YOU GOT IT. CHILI POWDER.]
[Those ribs are calling my name. Here, I have the mustard-and-pickle juice, just to get the rub to stick to the rib, and right here, I use my brisket rub that we made up earlier, and after we season them up, I cook them for 2 hours at 300 degrees.]
[CHEESEBURGER PLAIN WITH MUSTARD, PICKLES, AND KETCHUP. YOU SEE ALL TYPES OF PEOPLE COME IN HERE-- SUITS AND TIES, GUYS IN T-SHIRTS AND SHORTS.]
[[ Blender whirring ] We will let it cure for a day or so. Then we'll blend it again. Mmm. Exactly. A lot of work just for mustard. Oh, it is.]
[I E-MAILED THE SHOW ABOUT COREY'S CATSUP & MUSTARD BECAUSE IT'S MY FAVORITE RESTAURANT, AND THE DAMAGED LOVE THE DAMAGED. (man) THANK YOU. I LOVE COMING TO COREY'S CATSUP & MUSTARD. IT'S NOT JUST A TRADITIONAL BURGER JOINT.]
[THIS HAS REALLY GOT SOME TEXTURE, IT'S GOT DEPTH TO IT. IT'S NOT OVERDONE WITH SEASONING. YOU SAW EVERYTHING THAT WENT INTO IT. YEAH. NO MYSTERY MEAT. THE BREAD'S OUTRAGEOUS. ALL THE PRODUCE IS FRESH. LITTLE BITE FROM THE MUSTARD.]