Craziest #DDD Butter Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Butter burgers, shrimp and grits with blackened spiced butter and honey butter chicken biscuits are just the START of the buttery dishes Guy has tried on #DDD.
#FoodNetwork #GuyFieri #Butter
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:07 – Bone Marrow Butter Burger
3:56 – Shrimp and Grits with Blackened Spiced Butter
5:56 – Butter Rum Caramel Crêpe Cake
8:17 – Kotopita
10:30 – Caramel Pecan Roll
13:54 – Honey Butter Yardbird
16:46 – Honey Butter Chicken Biscuit
19:04 – Butter Burger
21:54 – Ravioli with Garlic and Butter Sauce

Visit the spots:
MayMoes Cajun Grill – https://www.maymoes.com
Sauce Boss Southern Kitchen – https://www.saucebosssouthernkitchen.com
Foolish Craig’s Cafe – https://foolishcraigs.com
Athens Family Restaurant – https://www.athensfamilyrestaurant.com
Jimmy’s Down the Street – https://jimmysdownthestreet.com
Marjie’s Grill – https://marjiesgrill.com
The Toasted Coconut – https://www.gettoastedhtx.com
Crest Cafe – San Diego, CA – https://crestcafe.com
Catelli’s – https://www.mycatellis.com

Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com

Craziest #DDD Butter Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network https://youtu.be/h_3259ZF-58

Now I got to be honest with you I like most of the culinary trends that go on and there was one culinary Trend in particular that was hit in every restaurant in every town all over the United States and then it kind of went away after the ’90s I mean it had big

Flavor creative dishes what am I talking about caj and Creo but we don’t see it as often anymore why not well because you got to have the attitude you got to have the energy you got to know the dishes and you got to have the back I’m

Here in Logan Utah I found a place to Still rocking it this is mayos you opened the first restaurant at the gas station on another End Town when Jason moved from the gas station to here the menu stayed mostly the same I callau Southern Cajun food we bring in whole

Alligators where they they in the back they in the back a lot of people think Cajun food is spice it’s a method and that’s what we try to convey to the people you’re going to add salt lots of cayana for making cajun spice right onion powder black pepper Chili Pepper

Paprika granulated garlic and that’s it we’re going to let that mix for about 5 minutes or so okay good talk had you ever had cun Creole food before not like this everyone can find something they like on the menu bone marrow Burger hot and ready the bone marrow butter burger

Is probably my new favorite item on the menu it’s a flavor that you’ve never experienced before what are we going to make our butter marrow Burger lots of big flavor first we’re going to add our beef Knuckles has such a ring to it and then we’re just going to Simply Add

Water onions for about an hour and a half once it’s drained little bit of butter salt pepper cumin thyme got it a little more be flavoring this is going to be our broth for our Burgers now we’re getting into some bone marrow yes sir we’re going to smoke them for about

30 minutes or so no seasonings on and what kind of pet are you using pickory we’re ready to make our marrow butter softened butter easier said than done you’re able to get it on the mixer on the bowl on the stand and on the table I’m going to practice get a little you

Are a a hot mess ring them out like that and then they’ll push through now how many burgers will this take care of well we have 2 lbs of butter so three burgers no if you hadn’t laughed I was going for it we’re going to mix it green onions

Black pepper roll it up in cellophane pop it in the refrigerator you’re ready to go that’s what we use to top the burger absolutely got it we’re going to make our housemade Burgers 8119 by the time we mix it wo wo wo you guys don’t have 8020 no not in this state it’s

Illegal 8020 is illegal no I bought it we’re going to make it about 77 4326 hut hut go brisket fat that we’ve trimmed this is the stock we just made okay I’ll take over the show you just you got no you’ve already been doing that for a while

Now potato bun we’re just going to throw it down garlic butter on top of the bun gr season we made get the bone marrow butter on there add the pepper jack cheese on top of that this is Louisiana favorite jumbalaya it’s going to be hot porser sauce we make in house manise

Mustard horseradish and black pepper little bit of lettuce a lot of bit tomato pickle there you go go marrow butter burger it’s going to be Mighty juicy I’m just going to tell you that right now you execute in the finer points the Bun’s great the Little Brush of the

Garlic Butter’s Dynamite the bone marrow butter is of course unctious you can’t mistake the richness of bone marrow if you’re going to eat a burger and you’re going to eat it at lunch and you’re going to go pass that in your car that’s a burger you want well done check

Those bones of the smoker real quick a lot of people might be kind of scared of marrow but it’s just phenomenal just brings a whole new richness to an already gra Burger you can feel guilty about it but you’ll come back got a pull por c booy table four sell it how’d you

Find the place he’s my neighbor and he flies us up here every two weeks couple weeks yeah so you fly up here what do you come up to Logan for MOS seriously you fly in here for this F here for lunch I got shrimp and grits I like it

Well done give it up thank you you want the other half of the burger do bad appetizer in the window tomatoes and okra table of nine everything that comes out that kitchen is fire chef and owner Julius Thompson had to travel a tough road before finding reward in this

Culinary gem this is SAU boss Southern Kitchen here are the shrimping grits oh so good super cheesy they’re very buttery a lot of my friends try to find shrimp and grits but this is going to have to be the new place basically anything Chef Julies Cooks tastes really

Good I’ve seen him do it all what else do you like on the menu I usually get the big cheddar there’s some mac and cheese just with the shrimp and bacon on it and it’s delicious black and pork chops kind of punch the back of your throat with that flavor then the catfish

For you oh my gosh the catfish is good PL and the shrimp the shrimp and grits are buttery and Rich you get a piece of shrimp for every bite you have I’m a grit eatting fool I mean this is my Sunday football meal all right got some

Boiling water add some butter a little bit of chicken base and then whisking the Grits once the Grits are cooked off whisking the cheddar cheesee Next Step what are we going to get into blackening spice and then our black and spice butter pepper paprika onion powder oregano thyme garlic powder cayenne and

Salt get the melted butter garlic blackening spice all this is going in let’s warm it up a little bit put this into the softened butter you weren’t joking when you said blackening butter we let it chill in the freezer then Cube it up with the shrimp and

Grits big old chunk of that de vain peeled shrimp and then bacon so the butter is not only what’s going to cook the shrimp it’s also making the sauce exactly so these grits yeah that’s like 50% grits 50% cheese the shrimp let’s kind of put the bacon on there and the butter on

There grits or cook right got good tooth you put a lot of cheese in there but I don’t know you can really have too much cheese in shrimp and GRS the lardone from the bacon is the little gem the shrimps cook perfectly not super spicy but a lot of big flavors that

You’re putting in there well done Chef thank you I’m here in Boulder Colorado in the down town area about a 5 minute walk north of Colorado University now triple D we’ve checked out joints for tortillas Pizza Pasta chicken wings cheese steaks I mean you name it but we’ve not yet

Found a joint that’s been Rock in the crate that’s until now this is foolish Craigs now we are going to Mi the the Cs start out with eggs like a family reunion in there exactly some mil blend these guys up just a little bit makes you want to just Dive Right In doesn’t

It and I add in the sugar a little salt and then some melted butter is it Le or I don’t know I only took two years of French in high school and now the flour yeah but to really make sure that it’s super pure you going to go to the mixure

Yeah let’s throw that in there oh it’s clean the way you work it’s definitely a messy process regardless let me just turn this on I’ve already learned why my CBS are not that good cuz I don’t put in blender yeah we like them smooth now we’ll strain we’re going for chunk filtration

I mean a lot of times they in that many chunks but see they’re still still popping up all right so you get this thing nice and hot you add in your batter what is this that is the official crepe twirler I am so out of my element

Grab your crepe twirling device spin the batter around just like that awesome work the crepe flip the crepe oh let me get down with this right in the center here we go I think I went a little too aggressive in my twirling and spinning yeah oh you try crep cracker okay

There’s one not bad huh not bad bringing one of these home Lori three Crepes down then we hit it with just a little bit of the sauce so you got your butter and some brown sugar little cream little bit of rum wow three more Crepes okay we

Just keep doing this until we’re just completely out of our mind until we’re out of the Crepes and our minds are mostly gone okay let it cool then we Frost it yes all right cream cheese frosting cream cheese little softened melted butter little bit of vanilla get

This ready start a little low creaming the butter and the cream cheese just a little bit and the powdered sugar is going in yeah speed it up a little bit it’s very uh delicate like to drop it then I’ll scrape down the Sid you just coat this like you’re doing a cake just

Like you’re doing a cake fantastic that’s all there is to it let me just chop it up please tell me that’s not the size you give people oh yeah wow the texture on that is out of bounds the sweetness is not over the top using the cream cheese make the frosting helps

Out a lot I’ve never seen this before it’s a great uh recipe he right call the patent office right now dude back killer Butter Rum crepe cake up in the window kotopita it’s kind of like a chicken pot pie except it’s ailo dough so it’s kind

Of flaky what are we on to boss we’re about to make kotopita kotto is a chicken Cotto okay P like Peter bread okay chicken P yeah kot P ah how many times on Triple D have we shot Greek joints no one’s ever broke it down for me nice job you’re the teacher all

Right you make the chicken pie mix first we’ll start with some butter chicken breast cutting cubes all right going to Brown this going to let it sit for a little bit and I’m going to add a little bit of Dill fresh dill some chopped onion chopped garlic a little bit of

Koser salt black pepper carrots a lot of carrots in Greek food there is a lot of carrots celery some chicken Bas cook this down let for about 30 minutes and then what are we going to do with this 3 and half any extra juices cuz if you get

That F dough wet yeah you’re done we’re about to make the bashal sauce traditional bashel some milk bring it to a boiling point see this back here some butter we’re going to make a r we add the flour to the butter equal parts fat and flour yes okay and then now the milk

Up to the boiling point add a little bit of the th it’s enough for now here we go just one egg you see how the egg make it look that’s tight that’s out and that’s going to make us the kotopita kotopita now we’re going to make the rest of the

Mixture yes like the beginning of chicken pop pie here we go parmesan cheese feta the bashal we made brought to you by spackle and Suns some eggs little extra binder and now you’re got to get into it that’s it so now we get the fo dough butter the foo big nice

Scoop K mix press it down a little flip it over gracious with the butter I love butter the way you fold it you have the extra crust built up on top it builds a nice light flaky crust kind of like a pie shell crust that’s it nice A little

Pie so we just keep making these brush it out and how long we going to cook this 40 minutes 350 de look at those yeah oh you just hear that felo do just cracking and why are we put it on the flat top just to get rid of any extra

Butter that it might have been cooking in I put it with a mini Greek salad that thing is cruncha delicious wow that’s not creamy this is like a pasty but done with the felo dough the layers that’s crazy was great that’s everywhere in Greece well everywhere sit in the bakery like a

Donut in the morning yeah now see that’s my kind of breakfast knocked it out with the felo they needed places that were serving good old comfort food like this place here been doing business for over 50 years and is now called Jimmy down the street chicken fried Skillets up 50s

Diner kind of place it’s like a Down Home Country Kitchen it’s a comforting place with a menu to match what is comfort food you something that you can relate to that mom used to cook from breakfast Basics biscuits and gravy hair is my favorite to Jimmy’s mom’s own

Monster caramel pecan roll that pecan roll is is fabulous one of our favorites and now this one’s become Kim Ward’s specialty started out W tables and then they found out you could bake you never tell them that a lot of people come in because of her pecon rolls up so tell me

About making the pecon rolls for we’re going to start with my yeast okay milkk warm water help that yeast get it going okay we’re getting it dissolved there I’m going to slap in my salt slap in yes sugar that yeast W that Sugar put in my

Eggs cinnamon cuz I like the way it makes the dough look speckled speckled we’re going to slap our butter in a lot of slapping going on okay what next we’re going to put our flour in okay so you’re doing a lot of eyeballing here yep I’m going to put a little more in

There just feeling how tacky it is correct all right now we’re going to need what is that fantastic noise it’s the oven got the oven preheating for these yep I think we’re good stick it in my pan put some butter in there smear it around and do that so how long we going

To let it proof about an hour an hour and a half behold proofness look at all that it’s all warm let me slap a little bit of this down sounds like you got a gigantic baby heart monitor going around here it’s calling my dough oh yeah look at

That yeah let me flour this puppy get it ready you got a lot of flour down well I’ve got it stuck on the table before that’s no fun not pretty I’m going to roll this way oh that’s look at that just working out it’s a be let me trim

It up a little bit I just like it a little more Square this is going through the flavor on carat looks like a bad squid movie going to spread some butter on there I like this it’s actually kind of soothing especially with the baby heart mon going

I know right so we got brown sugar a mixed cinnamon in there and I like a lot of it and I just kind of sharing it on there doesn’t it look like a big cinnamon toes blanket now I’m going to roll this puppy together look at that thing this thing

Is crazy big now we’re going to cut it into our roll portions look at the size of that that’s ridiculous now we’re going to make our caramel sauce to put in the bottom of the pan put in our butter corn syrup always makes it better it does brown sugar cook this down till

Those crystals come out it’s going to start bubbling here then it’s scary hot I’m going to call it good okay all right let me grab that up there and now the pecans wow right there Jimmy he’s eating the Propet this is hot now okay we’re

Going to pour her in wow I think we’re good and covered now what I like to do is make a little spot for each one of my little buddies wo tuck him in like that they’re ready to go in the oven 20 22 minutes you guys ready for this better

Stand back I’m standing back these puppies are hot they’re huge going to see some look at look how excited she is this is my favorite part ah no way there you go it’s hot oh really look at that M such great texture to the dough the sugar and the caramel search

To almost almost candy up right on the outside of it the pecans are rocking and it’s not just a little sprinkle dinkle that’s a fish full of pecans awesome nice job hey guys sweetie there’s your pecan roll really moist it’s got a good cinnamony crunchy top they’re gigantic

So I’m here in New Orleans on Broad Street just a few blocks away from Canal that’ll take you right down down to the quarter listen I love coming to the city you got great people amazing food all kinds of characters you got the party you got the history and listen I’m here

To check out a joint that’s got all that Under One Roof this is Margie’s Grill Char pigtail in the window I love this restaurant fresh crackings for you guys nothing like it in town Southeast Asian Southern barbecue is what we call it and it’s what you get when Marcus

Jacobs and Caitlyn Carney travel through southeast Asia and bring new culinary tricks to Big Easy cooking Louisiana Mississippi Golf Coast ingredients seasoned with Thai Vietnamese and La flavors well you guys are just gigantic copycats this is crazy it’s new I think he invented a whole new genre of food

And apparently a whole new language honey buy Yardbird D honey honey butter butter Yardbird honey buty Yardbird my favorite Chicken in New Orleans oh man it’s the smoke the grill in the back it’s got this amazing chili and herb sauce with gar garlic you can’t beat it

This is the chicken spice this is what we use to rub our honey buddy yard bird let’s see it first we go salt black pepper paprika white pepper right there okay garlic powder onion powder Japanese it’s like a Japanese chili and dried Vietnamese chilies now we’re going to

Butcher the chicken spatcock but you did it down the breast and not down the back correct this way it gets a lot of that smoke flavor in the breast from the grill outside this is the setup yeah so we’re just going to put it right on here

Over our burning oak logs about two hours or so love it only in New Orleans all right next up a chili garlic sauce to serve alongside it I dig it we have some shallots these get pounded up next the garlic chilies raw Louisiana cane sugar lme jues and fish sauce all that

Together I’ll have that on any bath mat so we got our chicken all glazed up here with honey butter and some more of that chicken spice okay and this is one of the Staples of the house definitely this is my favorite thing that we ever cook here some of that chili garlic sauce

Then it gets finished with a little French sea Salt I’ll tell you what that’s good eating I got a sweet glaze and smoke taking me into Great Southern Chicken and then all of a sudden I come into fish sauce and chilies yeah and I mean I think that it Bridges the Louisiana influence and the Southeast Asian

Influence I don’t know how much it Bridges it as much as it creates its own new super highway this garlic sauce should be bottled this chicken you get the heat you get the sweet you get the vinegar you get the spice get the salt you’re setting people up to be disappointed

Next time they have to eat just regular smoked chicken dude that’s righteous I’m here in the Montrose area of Houston Texas and man I don’t know if you’ve been down here before but these folks have got a bar for just about every occasion got honky talk you got

Sports bars you got karaoke bars and I hear about this Beach Bar where they’ve got Dynamite drinks and a chef driven menu you know I’m going to check it out this is the toasted coconut Sarah what’s your job captain of the ship show we need to put that on the USS flavor Town

You’re the chef you’re going to cook it with me today I’ll say it with such enthusiasm sorry honey butter chicken biscuit Table Three that chicken man first bite that I took of it oh my whole body just kind of gave away we’re making the biscuits yes sir love it we freeze

Our grated butter and our flour everything stays really cold comes out better that way when the butter starts to melt inside of the flour it creates its own little level that is the key baking powder salt pepper I love this buttermilk and sour cream that’s a good

Portion of sour cream so mix this up a scoop just boom boom we’ll bake them in the oven for 20 minutes at 350° and the real kicker is the honey butter okay we take our honey and our butter wait a second there’s honey and butter in this add the mushroom powder

In this chili Crisp that’s some chili Crisp that’s what makes this next level honey butter he has no boundaries pickled jalapeno liquid brush them with this honey butter give me the rundown on the chicken brine it in a pickle brine for about an hour and then we soak in

Buttermilk make a little dredge hit it AP flour potato flour salt goou garu bullet chilies garlic powder and black pepper breading the chicken we’re frying it top your biscuits with American cheese so we take the chicken get that honey chili crisp don’t worry about your shirt though Brandy shirt get our

Biscuits chicken’s done come on voila I do not know how to tackle this I don’t like sticky got a little bit of sticky on my finger it’s going to make you crazy all day I’m doing this all day okay that’s when I really lose it Dynamite the chicken is

Delicious great crunch the honey butter crisp is redun a dunk love a Savory biscuit you put that much black pepper in a Biscuit you better mean it and you mean it that’s like an exceptional chicken and biscuit it’s San Diego’s Hill Crest area so you have Grandma’s seal of approval

Yes the down home Diner I mean that’s like half dessert half breakfast serving up Round the Clock Comfort this is the crest Cafe this neighborhood is sort of a 24-hour neighborhood and that’s the same here at the crest these are crem relet french toast you can have any dish on

The menu at any time of day butter burger with fries and a pool pork with cottage cheese up let’s go you guys your cousins we are Ruben actually grew up with my grandparents in San Diego and Grandma’s the one responsible for teaching Reuben how to

Cook we never rest on our laws I always like to try new things and then I have to see if he would like to execute it the results you got it more outrageousness like this monster I have your butter burger that’s the juiciest hamburger you can ever imagine all right

What are we making we’re making the butter for the butter burger so literally there’s butter in a burger yes one block fresh basil fresh parsley fresh Teragon fresh garlic Cayenne a little salt and pepper then we’re going to whisk it all up so the Butter’s got to be room temperature otherwise you got

Yourself a big mess that’s right so we’ll let this set up I’m going to grab some plastic wrap put the butter on the plastic wrap and you just roll it and then you put it in the refrigerator so it sets so it hardens up now we’re going to stuff butter in a

Burger this is our herb butter yes take off some of the meat put the butter in the burger yeah the butter and hide it and you’re going to cook this on the flat top oh on the broiler really yeah this is going to be Interesting a little more butter yeah little bit more butter and then the cheese once the cheese melts then we’ll put it on the bun like that then we’re going to add the garlic Mayo to the cheese who watch this ladies and gentlemen this is a level of juice you

Probably haven’t seen on a burger making it rain up in here where’s the umbrellas at wow that is Juicy it has tons of flavor that’s ridiculous what you do when it says butterburger take the dude’s word for it nice job excellent Burger than guy ends up being the juiciest thing

You’d ever had is that a butter burger do they give you like a poncho or a Parco that you get to I’m here in a cool little town called Geyserville in the northern California wine country to check out a place that I kind of have some history with I imagine a coach

Feels really proud one of his players turns Pro because that’s how I feel when one of my guys that’s worked with me in my restaurants Ventures out to open his own place that brings us here to catelli’s ready where’re Nick Catelli what do we got DC and his sister

Dominica spaghetti DC sauce have come home my Nani and Nano Virginia and San open catellis in 1935 and Nick and Dominica figured table 11 they’d be running it someday we’ve always jumped of it but the family lost the business back in 91 hello Mama hey papa once that

Happened my sister and I were very adamant we will open this again it will be the family business and it is since they took over a year ago sliders here sweetie and started serving the old Catelli classic n’s minr how does the food taste it’s delicious chicken sauté

Set I just absolutely love it ravioli coming up with the butter garlic sauce it’s delicious it’s thin it’s cooked Perfection all made by hand every day seriously just like Grandma catel I we are making the rav filling the pork bite so you cut the strips before it goes into the

Grinder I want that as a ringtone so next what we’re going to do is we’re going to make the slurry that Seasons the pork with Chardonnay whole black pepper corn fennel seed principal items in sausage Yes red pepper flak fresh thyme ton Lo of garlic fresh ground

Nutmeg and salt we don’t have a lid for our blender anymore for True Kelli style okay she’s ready to roll that goes in here then we just squish it and this is going in the fridge for 2 days to really let those flavors come out absolutely

What in the world are we into now we’re going to roast off the meat big beef chunks chicken skin on and then here’s our housemade sausage if you can grab the olive oil and give me a good dous and drizzle on here and salt and pepper

And we’re going to roast this going at 450 for how long 30 to 40 minutes we have to mix all our veg okay onion celery garlic extra virgin olive oil Swiss charred look at this such great texture great flavor salt pepper yep and then that’s going to go in into the oven

For about 40 minutes all right you’re going to dump the meat and the juices into there smells awesome so the bread gets mixed in let’s get all the veg in there now we’re going to put the peino okay and Parmesan time basil tan parsley yes it smells so good Rosemary salt some

Pepper sage and then eggs then we’re going to go back to the grinder yes now I can’t hold this and be over there eating any of that at the same time that’s part of the plan look at that and you can taste it at this point M you put

That in a flip flop that would taste good all right we’re making the dough for the ravioli put the eggs in and then we’re going to pour the Topia zero flour super fine flour so mix it up pull it out knead it a little bit more Let It

Rest yes and we’re going to cut off a piece roll it out how many times this going to go through 11 yeah 27 hours in a day here so this is going to be round one crank it down and just keep going okay we’re going down to one and this is

When we’re going to read the newspaper can you read it that’s nuts so the meat filling it’s just like therapy I feel good about me okay we’re moisturizing lay this on top press down and we’re going to make her a little square so then you can make it pretty then we’re

Going to Quick freeze them and please after that can we eat yes let’s spil the rabs when they float to the top we’re going to pull them out what fantasticness are you tossing that in butter garlic salt parsley and a pinch of Parmesan cheese Mja wow so tender delicate and so rich small dainty handmade Perfection is what this is this is one of the best rabul ever had we have catelli’s meat ravioli pasta is done perfect it’s wonderful